The menu is a compendium of ways to enjoy udon from every perspective. The secret to distinctive body and texture is mixing. Koki Nishigori uses his experience to adjust water temperature and volume as he mixes two types of wheat flour. Recommended dishes include Hiyakake, whose accent is on harmony with the dashi, and Kijoyu, which highlights the inherent flavour of the noodles. In Bukkake, the noodles and topping complement each other perfectly for a distinctive character.