Customers flock to this restaurant for its Chuka Soba. The chef is particular about his chicken dashi, carefully selecting a small number of brands of locally raised chickens. In the signature soup, dashi drawn from whole chickens, soy-based sauce of kombu and shellfish, and flavouring oils complement each other beautifully. The springiness of the noodles comes from the strength of sweet potato starch. This restaurant’s uncompromising approach makes each bowl immensely interesting.