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Add the water and kombu to a pot and let it soak for at least 30 minutes, ideally about 1 hour.
Slowly heat the water and kombu over medium heat, and just before it comes to a gentle boil, remove the kombu.
Add the mirin, sake, salt, and sugar, bring everything up to a gentle simmer for a moment, then turn off the heat.
Once the broth has cooled to room temperature, add the lemon zest, lemon juice, finely grated garlic, and sesame oil, and stir to combine.
Chill the soup base in the fridge until it is very cold and refreshing.
Cook the somen for 1½–2 minutes, then drain and immediately rinse under cold water until the noodles are completely chilled.
While the somen cooks, stir a few times so the strands don’t clump together.
Pour the chilled soup base over the somen.
Finish with lemon slices and your favourite toppings before serving and enjoy!