Until I tasted this last night. Humbly named homemade egg noodles served with braised local duck, don't be deceived by its modest looks. When Chef Ming served us this, we were all gobsmacked by the fragrance and aroma of the stock, made from the braising stock. The stock was made from braising local duck bones. The breast and thigh meat of the duck were not braised as Chef Ming explained that this would not allow him to control their doneness. Instead the meat was marinated in the braising stock for 3 days so that they absorb the stock fully and then cooked. The result, the most amazing bowl of duck noodles I've ever tasted. This was so delicious that each of us just slurped our noodles in silence, sipped our soups and intermittently, sounds of oh, the duck, it's so good. This bowl of noodles brought me back to Rakuichi in Niseko where after queueing in the snow, you are rewarded with the most delicious duck soba noodles ever. Chef Ming told us to appreciate the soup on its own first and then to try it with some yuzukosho for a different dimension. So good! I can just have this and die happy.