Curry udon has been a signature dish since the restaurant opened. The second-generation owner, who traveled to France to train in French cuisine, learned the taste of his predecessor, who did not have a recipe, and then evolved it to seek a taste even better than his predecessor's.

The owner has perfected the dish through repeated trial and error, pursuing the right blend of kombu and dried bonito flakes, and the right balance of mirin, soy sauce, and salt to make a broth that goes well with curry udon. The owner's particular taste is reflected in this deeply flavored ankake-style curry udon.