On this day, I visited the tonkatsu restaurant "Yoda" in Yokohama.This place is extremely difficult to book, with reservations available only through OMAKASE. Reservations open on the 1st of each month at 11:00 for the end of the month two months ahead, and they fill up in an instant.After failing to secure a reservation for two consecutive months, my wife and I decided to change our strategy and aimed for a Wednesday evening, which we thought would have the least competition. We tried at 11:00, and thankfully, my wife managed to secure a reservation.On the day of our visit, I was excited and worked hard to finish my tasks early, arriving at the restaurant at the reserved time of 18:30. The restaurant is located near Yamashita Park, around the Hyatt Regency.Upon entering, I announced our name. It seemed that only two groups are allowed during the same time slot on weekdays, so there were only four of us in the restaurant, including us.Since we had already placed our order through OMAKASE, we were not asked about our meal choices.For example, the cut of the loin determines the weight of the meat, and the type of meat can vary based on the day's supply. While we had an idea of the price, the final amount is determined at checkout.We waited for about 15 minutes, during which I studied the QR code on the table about the best way to enjoy tonkatsu.----* To enjoy the peak flavors, the serving order is "tonkatsu → freshly cooked rice → miso soup."* Start by tasting the tonkatsu with salt, applying the seasoning to the meat's surface without wetting the crust.* For the loin and rib, eat from the right side before the fat cools down, and keep the meat pieces together until you eat (don’t flip them for photos).* For the tenderloin, bite into it without cutting.* Since pork can dry out easily, it’s recommended to order less and eat it as quickly as possible.----First, the tonkatsu (loin) was served. The breed was "Ruby Pork."The crust was white and beautiful. I took a photo and then enjoyed a piece from the right side. The crust had a light, crispy texture, and the pork was surprisingly tender and juicy, bursting with flavor in my mouth.Next, I sprinkled a pinch of salt on it, and it was heavenly. The salt elevated the pork's flavor even more, creating an explosion of taste.While I enjoyed various flavors like soy sauce, medium-thick sauce, and ripe sauce, I found that simply using salt was my favorite.My wife had the rare tenderloin. I had a piece too, and it was even more surprisingly tender than the loin. It was easy to bite through, and with each chew, the meat's flavor was directly experienced—absolutely delicious.I had never tried adding salt and lemon to the cabbage, but it refreshed my palate and allowed me to savor the delicate flavors of the tonkatsu and salt.Next, the rice was served. The rice was shiny and perfectly cooked.Taking a bite, I was amazed at how well-defined the grains were; I had never tasted such delicious rice before. It was recommended to sprinkle some salt on it, and when I did, it felt like I was eating the finest salt rice ball.To finish, miso soup was served. It had a soft umami flavor reminiscent of white miso. I thought it was matsutake, but the fragrant aroma and flavor of the mushrooms, along with the tofu and nameko mushrooms, were delicious, creating a luxurious yet comforting taste.Finally, we were served dekopon as dessert. It was sweet, juicy, and a luxurious bite.As I enjoyed some hojicha tea at the end, I reflected on the meal in a daze.They provided the best meal in the best condition, and it was a wonderful experience. Without a doubt, it was the best tonkatsu of my life.After settling the bill at the register, we left the restaurant. The total for the two of us was JPY 18,000.A price close to JPY 10,000 for tonkatsu is quite rare, but considering this experience, it felt like a bargain.On the way home, my wife and I kept saying, "That was really delicious..." Although it’s hard to get a reservation, I would like to try again for the next one. It was a great meal.