Here is a concise summary of the provided transcript:
**Setting:** Omori Noodle Factory in Okayama, Japan, a family-owned udon restaurant since 1983.
**Key Points:**
1. **Culinary Insights:**
* Tips for making crispy tempura: don't overcoat, make batter little by little.
* Udon noodles are freshly made, with a slightly flat and thick texture.
2. **Restaurant and Owners:**
* Run by the second (87-year-old Itoe Omori) and third generation of the Omori family.
* Traditional kitchen with some modernizations (e.g., noodle-making machine).
3. **Customer Interactions:**
* Loyal customers (some visiting for over 20 years) rave about the udon and tempura.
* Staff provide excellent service, with the owner often personally interacting with customers.
4. **Menu and Prices:**
* Featured dishes: Kamaage Tempura Udon, Zaru Udon, Nabeyaki Udon.
* Prices range from ¥600 (≈ $4.50) for Zaru Udon to ¥850 (≈ $6.30) for Kamaage Tempura Udon.
**Overall:** The transcript showcases the Omori Noodle Factory's dedication to traditional udon-making, exceptional customer service, and the strong loyalty of its customer base.
Here are the key facts extracted from the text, each with a number and in short sentence form, excluding opinions:
**Location and Establishment**
1. The location is in Okayama, Japan.
2. The restaurant is 5 minutes walk north from Wake Station.
3. The establishment is called Omori Noodle Factory.
4. Omori Noodle Factory was established since 1983.
**Ownership and Staff**
5. The second-generation owner is Itoe Omori, aged 87.
6. The third-generation owner is Ms. Omori, Itoe's daughter.
7. Itoe Omori has been working there for 63 years, since 1960.
**Menu and Pricing**
8. Udon set meal costs 750yen (approximately $5.60).
9. Tempura Zaru Udon costs 850yen (approximately $6.30).
10. Nabeyaki Udon costs 800yen (approximately $6.00).
11. Rice Ball costs 120yen (approximately $0.90).
12. Kamaage Tempura Udon costs 850yen (approximately $6.30).
13. Zaru Udon costs 600yen (approximately $4.50).
**Operations and Practices**
14. The noodle-making process used to be entirely handmade.
15. Due to increased business, a noodle-making machine was introduced to aid the process.
16. Tempura batter is made little by little to maintain crispiness.
17. The restaurant can serve up to 7 groups at a time.
18. Orders are prepared in the order received, with tempura made to order.
**Miscellaneous**
19. The restaurant's furniture, including tables, are made from ginkgo wood.
20. The establishment operates from 11am to 14:00, or until sold out.