The owner-chef came up with various creative ramen dishes from his time training. In opening this restaurant in his hometown, he set his sights on Chinese noodles, which was not very common at the time, and to which he adds his signature touch. The ‘Shoyu’ features kaeshi made with kombu and oysters and is completed with porcini-flavoured oil. The ‘Shio’ is an original, flavoured with shellfish adductor muscles and shrimp, and with truffle oil for fragrance.