Cold yuba udon. No water is added to make the udon apparently, only two kinds of yuba and condensed soy milk are mixed to the flour. The result is very elastic and chewy texture. You grate the ginger yourself, and add it together with the spring onion into the tsuyu dipping sauce. There is a little bottle of condensed soy milk, which the waitor told me to add into the tsuya sauce as well, giving it a smooth taste. The side dish kakiage is mainly onion, plus a piece of bitter gourd tempura. The item I love the most is actually the simple handmade tofu.