This distinctive udon is prepared using the techniques of handmade soba, which the chef mastered before switching to udon. Unpolished wheat is ground on a millstone. The experience of the soba craftsman lives in the principle of ‘freshly ground, freshly rolled, freshly boiled’. We recommend the Arabiki Zaru Udon (coarse-ground udon served on a wicker basket). Salt and wasabi accompany the dish, and the meal ends with udon water (not soba water, as is the practice elsewhere). Alcoholic drinks and snacks are selected to befit an udon meal. The chef’s discovery of wheat changed his life; the paths of both soba and udon are long and narrow.