The owner, Mr. Sakakimoto, trained for 15 years at kappo and sushi restaurants before opening his own restaurant. The noodles are custom-made medium-thick noodles with a chewy texture. The chicken shiratsuyu soup is carefully emulsified one cup at a time using a blender to create a mild, espuma-like soup, which is topped with rare pork chashu pork.

And noteworthy is the ability to change the flavor with three different flavored vinegars, including apple and orange. The acidity of vinegar added to the light and fluffy soup makes it refreshing and lighter to eat. There are endless ways to enjoy it, such as adding pepper to make it carbonara-like.

As he says, "If I was going to open my own restaurant, I wanted to do something only I could do," the restaurant is full of tricks that allow customers to enjoy the dining experience itself no matter how many times they visit. Feel free to change the flavors and pursue your own personal arrangement.