We visited once about 8 months ago after they first opened and although the service was great we still felt that the quality of the udon wasn't as good as their Los Angeles location. So we gave him a few more months to get some practice in and we went back today and udon was much better.
They seem to have resolved the issue of having the noodles cut too large and now they are just the right size and texture. The broth could still use a little more flavor but they are getting much better.
I'll keep coming back as they get it right. it's a very complicated dish even though it looks simple. I know that given more time they will be just as good as their LA counterpart.