After getting off the train, I slowly made my way to the restaurant.A single sparrow greeted me at the entrance.The park with the octopus playground was in full bloom with the flowers of the kunugi tree, enveloping the area in a rich fragrance.Alright! I've made my decision!I'll go for the Sio Ramen and Shoyu Tsukemen!I was debating whether to order a combination of rice, chashu, wontons, and tsukemen.My order was: - Beer (small bottle) - Sio Ramen (with less noodles) - Tsukemen (shoyu) - Wontons - Dashi-wari (with bonito)I leisurely poured the beer into a glass, washing down my dry throat with Ebisu. I even gauged my condition by the intensity of the aroma wafting through my nose.Today's Sio Ramen was topped with snow peas and bamboo shoots, truly reminiscent of spring. With the rainy season approaching, this might be my last chance to enjoy spring toppings this season. Let's savor it.The snow peas were cooked yet retained a crunchy texture, their fragrance carrying a hint of freshness while enhancing the umami. I hurriedly slurped up the broth. The high-quality chicken fat and the gentle broth washed away the freshness, building my anticipation.The bamboo shoots were tender yet had a slight bitterness, embodying the breath of spring.Two slices of chashu were served, each with a different umami contrast. How luxurious!Some might find the noodles a bit soft or overcooked, but I believe they awaken just a little beyond the usual point. This way, any unwanted aromas or powderiness clinging to the noodles can be removed.The broth had a concentrated area around the green onions. It’s fine to mix it all together, but enjoying the marbling is also interesting.In the end, I mixed it all up and slurped it down from the bowl! Ah, this is delicious!Next up, the Shoyu Tsukemen has arrived.The dipping sauce was served hot and cold, with black and white noodles, three sheets of nori, and various accompaniments.Salt, wasabi, miso, green onions, and citrus were all perfectly arranged.First, I picked up a few strands of the white noodles and dipped them in the cold sauce.The smooth texture made me exhale deeply through my nose. Mmm! My nostrils were wide open. So good!Next, I tried the black noodles. Usually rough and more aromatic than the white ones, these were surprisingly smooth and easy to eat. Huh? Rather than being fragrant, they were just delicious. I couldn't help but moan in delight.I also tried the salt and wasabi, but for now, I’ll leave the cold sauce behind.Now it’s time for the hot dipping sauce. Just as expected! The rich, fermented aroma of soy sauce, reminiscent of tamari, enveloped me and then faded away. Yet, the umami of the soy sauce lingered on my tongue. Swallowing it brought forth the aroma again. What kind of magic is this?The chashu is said to be Tokyo X. It’s a bit firmer around the thigh area, releasing a rich umami with each bite.The wontons were both white and black, each with different layers of flavor. One was light and fragrant, while the other was rich and intensely flavorful.As I enjoyed the accompanying tamagoyaki, white noodles, dried tomatoes, white noodles, sesame tofu, and white noodles, the kombu dashi and shabu meat arrived later.I think the timing of the kombu dashi's arrival was well-calculated. If you don’t drain the noodles too much, they won’t dry out, but if you drain them too little, they become limp. Adding the kombu dashi solves everything. It’s amazing! And it makes everything even more delicious!Now, after pouring the kombu dashi, I like to mix it well to incorporate air. It sweetens the dish.Using the leftover nori to scoop it up makes it easy to eat. I also recommend using the shabu meat to hold it together.Now that I’ve eaten this much, all that’s left is the dashi-wari.Today, I purchased the "katsuobushi" ticket.What a beautifully fragrant and comforting dish it is.I take a moment to calm my mind. (´▽｀)It was a great meal!