I made a reservation for Sunday and arrived 20 minutes early to purchase my tickets. By that time, most of the group was already gathered, and the chairs that had been prepared were filled.- Shoyu Ramen: JPY 2100 - Shio Tsukemen: JPY 2500 - Dashi Wari (Niboshi): JPY 220 - Ebisu Beer: JPY 650 After issuing my tickets, the owner came out to check everyone’s tickets and manage the serving order. The order of dishes and noodle portions were communicated at this time. About 10 minutes past the reservation time, we were allowed to enter. I quenched my thirst with a beer and waited for about 10 minutes before the ramen arrived.- Shoyu Ramen The chashu for today is from TokyoX. The aroma of chicken fat and soy sauce filled the air. The sharpness of the soy sauce was beautifully mellowed by the chicken fat, creating a rich and flavorful broth. The silky chashu was delicious. The chewy, slightly thick noodles were incredibly easy to slurp, showcasing excellent craftsmanship. As the temperature dropped, the broth became milder and saltier. I wanted to finish it all, but I had the tsukemen coming up, so I had to hold back. It may sound rude, but it was like the broth of the highest quality chicken ramen.- Shio Tsukemen The tsukemen arrived about 10 minutes after the ramen. It featured two types of noodles and a salt dipping sauce, resembling a kaiseki meal with various toppings. Along the way, kombu water and thinly sliced salt chashu, which was lighter than the ramen, were also served. The left noodles were different from the ramen, having a firm texture closer to udon, which paired well with the salt and citrus. The right flat soba had a distinct flavor when enjoyed alone or with soba sauce, but it didn’t match well with the salt dipping sauce, leaving a peculiar aftertaste. I wondered if it was meant to be enjoyed with soba sauce... I wished there had been an explanation on how to eat it, including the side dishes. Since this was my first time having multiple dishes, I regretted not reducing the noodle portion as the toppings felt heavy. The dashi wari had a strong niboshi flavor, freshened up with yuzu peel, and included flat noodles reminiscent of udon. However, the saltiness felt a bit overwhelming.It was unfortunate that the foreign staff serving the dishes spoke softly, making it hard to hear the explanations, especially since the tsukemen required some skill to enjoy fully. Overall, it was high quality, and the reputation is well-deserved. I deeply regretted not ordering more thoughtfully and with more ease. Considering the total cost, including transportation, at JPY 10,000, along with the difficulty of making a reservation and the location, this is truly a high-end ramen experience.