Unfortunately, I didn’t like this at all. Compared to Kajiken’s, it’s much oilier, with a pool of oil coagulating at the bottom of the bowl. Yet the oil doesn’t save the dryness of the meat sauce, which tasted like dry minced meat drenched in sticky oil. The noodles are quite thick, like udon but slimmer – I didn’t like it, but that’s a personal preference. The saving grace was the generous amount of spring onions and seaweed, and the soup to wash down the oiliness and stickiness.