Noodles are served during lunch hours, and you can choose ramen or tsukemen.
I recommend trying the tsukemen sometime also, since the experience evolves in 3 stages. A larger noodle than the ramen arrives in a bowl separate from the broth. This broth simmers for 12 hours, with rich flavors of bonito and dried sardines coming together with pork bone, chicken bone and assorted vegetables to create what the menu describes as "a succulent fragrance of the sea that is powerful and beyond compare!"
Here are the recommended tsukemen dining instructions:
1. Begin by dipping noodles into accompanied soup broth until you have enjoyed 1/3 of noodles.
2. Then mix in the black shichimi (black seven flavor chili pepper) and enjoy another 1/3 of soup.
3. Finally squeeze lime juice into noodles and mix well, enjoying the last of the noodles and soup.
Takeshi Sano put an installation on the ceiling using thousands of wooden sticks to create the illusion of billowing clouds swirling above your head. Here is a gallery of photos if you would like a more complete impression of this spectacular ceiling installation.