Pursuing an original approach to ramen, the chef works with carefully selected ingredients.  Soup is prepared from free-range chicken and guinea fowl to bring out maximum flavour. Noodles, produced on the premises, are crafted for a delicious finish. Wontons stuffed with wagyu filling are the very flavour of luxury. Counter seating features an earthen wall made by a plasterer and wooden trays typical of Japanese restaurants. A ceaseless drive for improvement is evident in every bowl of ramen.