I had never noticed this restaurant near my home until now. By the time I did, it had already become the top-rated tonkatsu restaurant on Tabelog nationwide. It's reservation only, and securing a spot is quite challenging. I managed to book a table through OMAKASE two months in advance, and finally made my first visit.Surprisingly, the restaurant has large glass windows, allowing a view of the interior from outside. It’s a cozy place with just four counter seats and two tables, all managed by the owner alone. I sat at the counter, but there was a partition between the counter and the kitchen, so peeking inside was prohibited. I arrived first for my 6:30 PM reservation, followed by three others. It seems they accommodate four guests per round.The owner started by turning on the rice cooker and preparing the pickles and cabbage from scratch before frying the tonkatsu. Since I couldn’t see inside, I had no idea what was happening. The owner meticulously handled all these tasks, especially the tonkatsu, which required delicate work from frying to draining the oil before serving.Interestingly, when making a reservation, there’s a questionnaire about what you’d like to eat, but you won’t know what will be served until it arrives. Today, I had 130g of TOKYO X loin.It took about 30 minutes for the dish to be served, but it didn’t feel like a burden at all. The appearance resembled the white batter of Tonkatsu Narukawa. The batter was fluffy, and each piece stood tall. Following the owner's recommendation, I started eating from the right. Taking a bite without any sauce, I was amazed at how incredibly tender it was, with sweet and juicy fat. I then enjoyed it with salt and lemon, wasabi soy sauce, medium-thick sauce, and ripe sauce. The middle part was thick yet perfectly cooked, remaining moist and juicy without becoming tough. The rice was freshly cooked, sweet, and delicious, reminiscent of the clay pot rice served at traditional Japanese restaurants. You could feel the care put into the cabbage and pickles as well. Just as I finished the tonkatsu and rice, the miso soup was served, providing a nice conclusion.I believe this is the ultimate tonkatsu, meticulously calculated in every aspect. It truly feels like a scientific masterpiece.However, as a big eater, I wished I could have had more and tried the tenderloin as well. At JPY 8000, it felt a bit pricey. Still, I take pride in having such a restaurant in Yokohama. I look forward to trying the tenderloin next time. It was a great meal!