The Japanese Udon Restaurant That’s Only Open for an Hour

Stand in line at 6 a.m. for a breakfast of udon inside a noodle factory in Kurashiki, Japan

Youichi Matsuka’s hands with fresh cut udon. All photos: Johnny Fogg
Standing in line at 6:15 a.m. for udon.
Owner Youichi Matsuka
The Matsuka family during breakfast rush.
Kneading dough in socks on a clean cloth.
Matsuka cooking noodles.
Matsuka checking for doneness.
Cold udon ready for packaging.
Locals enjoying breakfast.
Kamatama ready to be stirred.
The Matsuka family.

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