Sanuki-udon noodles made in-store are boiled in a pot in the restaurant. We use carefully-selected "shinmenkyokaiden" flour for the noodles. For the dashi, we use small sardines found in the waters around Ibuki island, which flows to Setouchi, and the rich aromatic kombu from Mitsuishi in Hokkaido for a gentle dashi full of umami that is made without chemical seasoning. We also recommend our range of fried, crispy tempura. At night, we offer drinks and skewer food.