I had attempted to make a reservation seven times before, but I couldn't even reach the reservation screen. However, on my eighth try, I was thrilled to find the reservation page displayed smoothly, so I quickly made a reservation and went there.【Arrival】 I was able to make a reservation for 1 PM on a weekday, so I traveled by train for two and... More
I had attempted to make a reservation seven times before, but I couldn't even reach the reservation screen. However, on my eighth try, I was thrilled to find the reservation page displayed smoothly, so I quickly made a reservation and went there.【Arrival】 I was able to make a reservation for 1 PM on a weekday, so I traveled by train for two and a half hours from Saitama. After a 10-minute walk from JR Yugawara Station, I arrived at the restaurant around 12:20 PM. As expected, there was no one there yet, so I sat on a bench next to the restaurant to wait. By the time the restaurant opened, there were 16 people gathered.At around 12:40 PM, I was instructed to buy a meal ticket from the vending machine by the entrance. After purchasing my ticket, I confirmed the order sequence around 12:55 PM, and I entered the restaurant at 1:07 PM.【What I Ordered】 Since I could order multiple dishes, I bought a meal ticket for wonton soy sauce ramen (JPY 2,450), tsukemen (salt) (JPY 2,500), and a dipping broth (Niboshi) (JPY 220). This was my first time spending over JPY 5,000 on ramen.*Due to the large number of characters and photos, this review will focus solely on the soy sauce ramen.*【From Entry to Soy Sauce Ramen Serving】 It seems that the order of entry is determined by the number and type of orders. Since I entered last, I watched the owner, whom I recognized from TV, as he focused on making each bowl of ramen while observing the staff. About three minutes later, my soy sauce ramen was served.【Broth】 First, I could smell the aroma of chicken fat floating on the surface, followed by a sharp soy sauce flavor. Gradually, the richness of chicken and pork emerged, creating a thick broth. Additionally, the umami from kombu and dried scallops added a mellow flavor without any sharp edges, making it impossible to stop reaching for my spoon.【Noodles】 When I took a bite, the noodles felt soft but not overcooked. They had a pleasant elasticity that responded well when chewed. While the flavor of the wheat was not overpowering, I could taste the sweetness of the wheat more as I chewed, and the smooth texture as I swallowed was delightful.【Toppings】 ◯ Chashu The low-temperature cooked loin made from premium pork from Izu was thin and melted in my mouth, yet it had an astonishingly rich flavor that made it feel almost too good to swallow.◯ Wonton There was one pork and one chicken wonton each. The pork wonton was made with a generous amount of ground meat that had a nice bounce, showcasing the meaty flavor of the pork. The chicken wonton was finely textured, and the filling was melt-in-your-mouth delicious. The larger skin that wrapped the filling was perfectly thick—not too thick or too thin—allowing it to slide down smoothly.◯ Menma The finely sliced, crunchy menma had a subtle soy sauce-based seasoning.Not only were the noodles and broth perfectly balanced, but each topping was also exceptional. I became so engrossed in eating that before I knew it, my bowl was empty.To be continued in "Part 2: Salt Tsukemen..." Less
