On a weekday lunchtime, I finally made my long-awaited first visit. I parked my car in the dedicated parking lot and, following the staff's guidance, purchased my meal ticket from the vending machine just before my reservation time. Thinking about when I might come again made me want to order more, so after some deliberation, I decided on the following:Yugawara Juuni-an's Chilled Tantanmen with Soy Milk (JPY 2,100) + Soy Sauce Chashu Ramen with Wontons (JPY 3,000).The interior features an L-shaped counter with 9 seats and two 4-person tables, all adorned with clean, white wood that gives off a high-end sushi restaurant vibe. In this refined atmosphere, the owner greeted each customer, heightening my anticipation.Within minutes of sitting down, the first dish, the chilled ramen, arrived. The milky soy milk sauce covered the noodles, surrounded by a clear red chili oil, creating an elegant yet impactful visual. The noodles were specially made, medium-thick, straight, and served ice-cold with a slightly firm texture reminiscent of cold pasta. The rich yet gentle sweetness of the soy milk paired beautifully with the moderate spiciness of the chili oil. I continued eating for a while without realizing there was meat hidden underneath. The spicy ground pork, seasoned with various spices, and the crunchy texture of what seemed to be walnuts added a delightful accent. Each component was delicious on its own, but when combined with the soy milk sauce, all the flavors and textures melded together, creating a unique and exquisite taste.After finishing the chilled dish and taking a moment to breathe, the second dish, the soy sauce ramen, arrived at just the right time. The broth was a light brown with low turbidity, slightly less salty, but the fresh aroma of the soy sauce was delightful. The main flavor seemed to come from chicken broth, but it was layered with various umami notes from pork, seafood, shellfish, and kombu, creating a complex yet harmonious taste. Each umami flavor complemented rather than overwhelmed the others, allowing me to enjoy the essence of deliciousness without feeling overwhelmed by complexity. Additionally, a generous amount of chicken oil was poured at the front of the bowl, allowing me to enjoy different flavors with and without the oil, which was a treat for chicken oil lovers. The noodles were thin, straight, and softer, with a smooth surface and a supple elasticity that made them very enjoyable to slurp. The portion was surprisingly generous, and after the chilled dish, I felt completely satisfied—ordering rice would have been unnecessary for my stomach.The toppings included two types of chashu: thinly sliced pork loin and thick-cut pork belly, two types of wontons filled with pork and chicken, menma, and chopped green onions. Everything was delicious, but especially the wontons, which had a generous meat filling and thick, ample wrappers. They were cooked perfectly, fluffy and tender, yet thick enough to maintain their shape, making them easy to eat. This texture is addictive.Although it’s difficult to make a reservation and the prices are not cheap, I felt that the experience was well worth it. It was a great meal!