Left: Creamy collagen broth of conpoy, chicken, chicken feet, pork bone and pig's trotters. Right: Spicy broth derived primarily from pork bone. The dippers consisted of pork & chive dumplings, fish balls, pork meat balls, kurobuta pork, chicken thigh, fried taro and housemade udon (not shown). The whole affair was rather pricey, not least because everything added up and the pork and chicken were rather bland without condiments that the restaurant nickled and dimed you for (and extra $4/diner). The fried taro was excellent though.