For the Ramen:
Boil noodles in unsalted water until tender. Chill in an ice bath.
For the Egg Noodles:
Whisk eggs, soy, and sugar together. In a well-oiled omelet pan, pour eggs to just cover the bottom of pan; let eggs set (no color should develop), until they slip out of the pan. Cool, roll, and cut julienne.
For the Goma-Ponzu Dipping Sauce:
Combine the kinugoshi goma, mirin, soy sauce, ponzu juice, dashi, lemon juice, orange juice. Season with a dash of salt, sugar, ichimi togarashi, and sesame oil.
To Assemble and Serve:
Serve Ramen on crushed ice. Garnish with Egg Noodles, shrimp, tomatoes, cucumber, scallions, ginger, seaweed, and sesame seeds. Serve Goma-Ponzu Dipping Sauce on the side.