After ordering your noodles, kitchen staff pass the bowl to you on a tray, which you take to the condiments counter. There you'll be tempted by over 20 varieties of tempura, most priced at just 100 yen each. Highly recommended are the chikuwa-ten (fish cake), hanjuku tamago-ten (soft-boiled egg), or the fabulous and fiber-rich gobo-ten (burdock). Pile your choices onto a side plate, calculate your total at the register, and then add soup from wall-mounted sprockets (unless you've opted for cold noodles, which don't require soup). Once seated, it's up to you whether you add the tempura to the soup or just nibble them on the side.

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