It’s hard not to be mesmerized by the chefs in this casual udon spot’s theater kitchen: They cook noodles in giant vats right before your eyes as you move down the cafeteria-style line. Try the tonkotsu udon with a creamy pork broth and tender chashu, or the fragrant nikutama udon. This place has a way with eggs—the onsen eggs are silky and lend a velvety quality to the broth, and the tempura fried eggs have the perfect combination of crunch and ooze. It’s a popular spot and tends to have long lines stretching out the door, especially on weekends, but things move pretty quickly. Order ahead on their app if you want to skip the wait, then enjoy your bowl as a picnic on Bishop Ranch's lawn instead of fighting for a table inside.