The combination of the incredibly rich soup, simmered in spring water, and the extra-thick noodles is exquisite. The rich dipping sauce is a blend of an animal-based soup, made by simmering pork, chicken, and vegetables for over 10 hours using spring water from Kakitagawa, and a seafood-based soup extracted from dried fish sourced from Kyoto over 18 hours. This dish allows you to savor the depth of flavor of the ingredients as you dip the extra-thick noodles into the sauce. With minimal oil and salt, you can enjoy the natural flavors and the profound depth that only authentic ingredients can provide. After finishing about a third, squeeze some sudachi citrus for a refreshing touch. You can also add chili, black shichimi, or garlic to your liking, and finish with a "soup refill."