Every time there’s an order, you hear the sound of the motorized slicer. It cuts pork fillets thin like uncured ham. The signature dish is salt-flavoured ramen. The dashi is made from whole chicken, kombu and katsuo-bushi, and the glutamic acid and inosinic acid produce a synergy of umami. If you order ‘shimemeshi’, which is rice with chicken, to go with the remaining soup, it’s like you’re having chicken zosui.