Marbled ribeye, short rib, and crab legs pair with napa cabbage, shiitakes, and glass noodles in customizable bases like collagen-rich pork or vegan tomato. Unique housemade soup blends incorporate truffle or satay notes, setting it apart from basic dashi versions. Proteins cook to precise tenderness in the swift current, yielding juicy bites amid veggie crunch. The format supports endless plates, with sauces mixed fresh at tableside.