Curtain ramen??It's kind of like making a proper noren ramen.
The right dashi is important, but without fresh dry kombu you're not going to get the right flavor.
Once you have the right flavor, you can send out your noren ramen ninjas to fan out your killer broth in total secrecy.
If none of this makes any sense, it's because I wrote it down rather than drew a decent picture of what I meant. Because I stink at drawing, the only way someone else will understand me is through their own experience with noren ramen.