Today, I visited this restaurant.I arrived around 7:10 AM on a Saturday, and I was the fifth in line, as the morning sign-up was quite competitive.By 8:00 AM, there were about 15 to 20 people waiting, so unless you're aiming for a long holiday or the first round, arriving later might be fine.Since I was in the first round, I gathered in front of the restaurant five minutes before opening, which was two and a half hours later.I was guided inside and my order arrived in about 20 minutes.There were reviews mentioning long wait times for food, but that wasn’t the case this time.Salad: The dressing wasn’t to my liking.Pickles: The onion had a yuzu flavor, which I enjoyed.Miso Soup: It had tapioca and sansho pepper, making it quite unique.Rice: When I requested a large serving, it was more like an extra-large portion.The Himuro pork isn’t overly fatty and has a slightly firmer texture, but the meat's flavor and sweetness are outstanding.The coating is well-seasoned with pepper, so it’s fine to eat it as is.- Truffle Salt: The aroma of truffle is intense, but it overpowers the pork a bit, making it a little too assertive.- Charcoal Salt: It doesn’t have much of a charcoal flavor and is closer to plain salt.- Olive Oil Salt: It’s mild but slightly heavy with a lighter saltiness.- Tonkatsu Sauce: The balance of sweetness and acidity is excellent; this is definitely the go-to for tonkatsu.- Original Sauce: Made with grated vegetables, it has a strong acidity and can be enjoyed like a grated ponzu.Overall Assessment:I had thought that fat equated to sweetness, but that was clearly not the case.My companion's Super Golden Pork was quite rich and heavy, while the fillet cutlet was tender and juicy but felt a bit lacking compared to the loin.The salad and miso soup seemed unnecessary.While it was exceptionally delicious, I couldn't tell if it was due to the quality of the ingredients or the chef's skills.However, the No. 1 award history is certainly not to be taken lightly.I will definitely return.It was a great meal!