The complexity is compounded by the fact that Ryuheisoba makes several different noodles by ingredient. My heart (or stomach) wanted to go with kamo (duck) soba, but I ordered Ryuhei soba, the house dish, served in a beautiful handmade bowl. Two dumplings floated atop my bowl of soba, made from hamo (conger eel) and mountain yam. To the side, strips of seaweed melted into the dashi. Grated yuzu added to the fragrance of the soup.