Every bowl has a name.

Large prawn tempura, egg tempura, beef, grated yam and wakame — the shop at its fullest.

Shrimp, scallop, whiting and squid tempura, served with a rich dipping dashi.

Crisp chicken tempura with seasonal vegetables and grated daikon, with dipping dashi.

Umami of tororo kombu with tart pickled plum — light and soothing in hot dashi.

Dashi-based Japanese curry udon topped with a soft egg tempura.

Melting cheese over dashi-based curry udon — rich and popular.

Chilled noodles dipped into a hot curry-dashi broth.

Sweet-savory beef and raw egg tossed through just-boiled noodles.

Olive oil, raw egg and dashi soy — an aromatic kamatama.

Spicy pollock roe and raw egg clinging to the noodles.

Beef, grated yam and raw egg layered into a mellow, savory bowl.

Pollock roe and butter, bound with raw egg and dashi soy.

Sweet-savory beef with concentrated dashi — bukkake at its chewiest.

Simmered beef and Kujo scallion in warm, savory dashi.

Refreshing bukkake with pickled plum and grated daikon.

Noodles in aromatic dashi of iriko, kombu and katsuo — pure and simple.

Chilled noodles with concentrated dashi — the chewiest way to taste them.

Just-boiled noodles tossed with raw egg and house dashi soy.

Straight from the pot, dipped in dashi — the taste of fresh-cut noodles.

Chilled noodles with a rich dipping dashi — a straightforward pleasure.

A drizzle of dashi soy that brings out the noodles’ natural sweetness.

Fried tofu from Ningyocho “Futaba,” soaked in dashi — the star of the bowl.

Kake udon crowned with a raw egg for a mellow, rounded broth.

Kake udon with freshly fried mochi tempura — hearty and filling.

Generous grated daikon for a gentle, clean finish in hot dashi.

Dashi-based Japanese curry with an extra kick of spice.