Served refreshingly chilled and throughly tossed in truffle oil, the somen was cooked just nice, topped with fresh sweet slices of hotate (that I hopped was thicker) and a dollop of caviar. It was flavorful and enjoyable though it got a little jelat at the end. Remember to toss them right away when served before the noodles start to stick together. The portion wasn't as small as I expected to be from what I've seen on photos, but not that big enough for a full meal either.