When the dishes are served, guests are first and foremost impressed by the sheer volume. With the philosophy that, in the United States, guests often prefer larger servings, the udon noodles are served at one-and-a-half times their normal serving size. One popular menu item, the Tororo Udon with Beef, features toppings including beef stewed in a slightly sweet sauce with a generous helping of grated yam, a soft-boiled egg, green onions and sesame seeds atop a generous helping of udon noodles. The yams are, of course, grown in Japan. The dish is set off with a bit of a spicy kick thanks to the addition of doubanjiang (a spicy bean sauce). In addition, the Shrimp Tempura and the Shrimp and Mochi Tempura Udon are also popular. The use of large-sized shrimp results in shrimp flavor that bursts in your mouth with each bite. The curry used in the Curry Udon is completely handmade from the curry stock onward.