They are proud of their chewy udon noodles, made with a unique blend of carefully selected domestic wheat. not only the noodles, but all the ingredients are domestic and additive-free. the dashi soup, made from a blend of kelp, flying fish, and several types of dried bonito flakes, goes well with the noodles, and also goes great with crispy tempura made from seasonal vegetables fried in healthy rice oil. the "niku kamatama udon" with roast beef arranged around the edge of the bowl is very impressive. only 50 bowls are served per day, so please give it a try.