The Yomoda/Tokyo Soba folks are doing cha-udon for this month's special, so I grabbed a plate. They called it udon instead of soba, presumably because they used wheat.
The taste was fine, but what got me more excited was the plate of mushroom tempura behind it. They provided three firm and savory varieties and even a shiso leaf, all done in an extra crunchy - if thick - batter.
By the way, Amiyaki next door has turned into a teppanyaki place called Hinoya. They had decent quality ingredients and affordable lunch prices, but it was so heavily garlicked and sauced up that I won't go back.
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