If you’re among the uninitiated, don’t let the menu confuse you. It’s a simple process. First, diners choose a preferred soup base — some with quirky names (“the beautiful tomato”) and others with more intimidating labels (“deepest level hell”) — and a dipping sauce for their meal. The next step is to survey the rolling conveyor belt packed with proteins, starches, and vegetables to pluck from the parade and swish in. The price of each add-in is determined by the color of its bowl, and a handy, color-coded price chart is affixed to each table as a reference. The refrigerated, glass-enclosed belt snakes it way around the restaurant so every guest is within arm’s reach of the ingredients.