Visited on a Sunday afternoon. I had been trying to make a reservation every Sunday for months without success, but finally, I hit the jackpot as the restaurant was open for special Sunday service.It’s about a 10-minute walk from Yugawara Station. I arrived around 20 minutes early, and by that time, most of the other guests were already there. I was able to purchase my tickets at the vending machine.I ordered the Shoyu Roast Pork and Wonton for JPY 3000, the Tsukemen with salt for JPY 2500, and a side of broth and vegetable rice for JPY 730. About 10 minutes before the designated time, I informed the staff of my order. When the time came, they called out names for seating.I greeted the owner and staff with eye contact, which brought back memories of attending matches during my travels. Once seated, I found my tray, chopsticks, and Javanese tea already set, along with a hand towel. The interior felt reminiscent of a sushi or kaiseki restaurant.As previously mentioned, the serving order starts with those dining alone or with children. While watching the staff at work, my bowl arrived in about 10 minutes.The flavor is hard to describe, but despite being labeled as light, the initial impact of the chicken is strong, with a rich umami that lingers. The noodles are thin and straight, cooked to a soft texture, which pairs well with the broth, creating a harmonious experience.The toppings include two slices each of low-temperature roasted pork and thicker cuts of belly pork, along with menma, seaweed, chicken wontons, and pork wontons. The absence of green onions and flavored eggs might be a distinctive feature, perhaps aiming for purity.The Tsukemen is structured almost like a course meal, featuring chewy noodles and whole grain noodles resembling soba. It comes with a salt dipping sauce and a soy sauce base. The toppings include matsukasa mushrooms, sun-dried tomatoes, and cream cheese, along with shabu-shabu style roasted pork and kombu water (which the staff amusingly referred to as shabu). The meal concludes with a broth dilution. You can enjoy different flavors by dipping each type of noodle in the respective sauces or having it with or without kombu water.The vegetable rice is a comforting blend of around ten types of vegetables in a flavorful broth, providing a gentle taste that complements the ramen.Each dish was explained in detail, and the staff offered polite farewells as I left. It was truly a supreme ramen experience.I didn’t feel heavy afterward; in fact, I felt revitalized.Beyond the challenging reservation battle lies this wonderful world, which left a deep impression on me. While everyone has their own preferences when it comes to ramen, I believe this experience can undoubtedly be considered one of the best in the world. It was a great meal.