Handmade udon noodles, thick and springy, swim in a clear, hot dashi broth with simple garnishes like chopped scallions and fish cake slices. The noodles get kneaded and cut fresh in the open kitchen, giving them a distinctive chewy texture that holds up to slurping. Served steaming in a deep bowl, the simplicity lets the noodle quality shine, often paired with optional tempura on the side. Diners appreciate how the broth's subtle umami builds with each bite.