The restaurant serves udon and soba noodles and rice bowls. The soup stock used for udon noodles and other dishes is carefully prepared every morning, and the powerful flavor drawn from kombu (kelp) and bonito gently permeates the body after a long day of work. The store's specialty, Harari Udon, is made with thinly sliced pork belly and potherb mustard, with plenty of yuzu peel added for a rich aroma. The oyakodon, a bowl of rice topped with a bowl of rice topped with a hot egg, and the tendon, a bowl of rice topped with freshly fried crispy tempura, are regular favorites among regular customers. For lunch, the restaurant also offers a special mini-don set that includes noodles and a bowl of rice.