The owner-chef’s aim was to create an udon that was neither Sanuki nor Osaka-style. He applies the soba-making skills he learned before going independent to making udon noodles, such as by grinding wheat into flour on a millstone. His signature dish is ‘Arabiki (Coarse Ground) Udon’. Wanting his customers to taste the flavour of the noodles themselves, he garnishes them with a little salt, as is more usually done with soba.