The soup is creamy enough to be noticeable, but not cloying, and has a mild and gentle flavor. The roasted pork belly, softly braised and seared, adds a savory accent to the soup.

The extra-rich Tonkotsu Soy Sauce, which is a higher concentration than the standard thick Tonkotsu Soy Sauce, has so many fans that it is often sold out immediately after the restaurant opens, both day and night. The soup is made with extra-thick, chewy noodles and cubed pork, and is finished with black ma-yu (black chili oil) flavored with burnt garlic.

In December, the restaurant plans to add thick, umami spicy pork bone broth to its menu, and is currently working on new menu items such as limited-edition noodles arranged based on the thick pork bone broth.