Since my last visit on April 9, this is my fourth time returning after about four months.Iida Shoten, known as one of the best ramen shops in Japan, opened in March 2010. It has been recognized as one of the top ramen shops for nine consecutive years from 2017 to 2025 (with 17-23 being EAST and 24-25 being KANAGAWA).Additionally, it has received the AWARD BRONZE for seven consecutive years from 2018 to 2024, and will achieve SILVER in 2025-26.As of today, August 5, there are only seven ramen shops in the country with a rating over 4.0, and Iida Shoten stands out with a remarkable score of 4.34, significantly ahead of the second place, Chuka Soba Tomita, which has a score of 4.06.It is also famous for producing Watanabe, who moved on to Ramen Feel.Located about a 10-minute walk from JR Yugawara Station, the shop has nine counter seats and two tables for four, totaling 17 seats.It operates on a reservation-only basis, with reservations available every Sunday at 4 PM for the OMAKASE menu.Currently, it is recommended to arrive about 10 minutes before your reservation time, purchase your meal ticket first, and then wait to be called by the staff.The regular menu includes:◆ Shoyu Ramen (with three additional toppings & kids' portion)◆ Shio Ramen (with three additional toppings & kids' portion)◆ Tsukemen (choose between shio and shoyu)◆ Various rice dishes*Note: Miso ramen was also available in February and March.When it comes to summer at Iida Shoten, we can't forget the cold noodles made with the famous "Secret Soy Milk and Wasabi" that started being served on August 14, 2014. This dish has become a beloved summer staple, utilizing ingredients from local tofu shops in Yugawara.The cold noodles using the rich soy milk from the Yugawara tofu shop "Juni-an" were introduced on July 25, 2017, under the name "Cold Noodles with Secret Soy Milk and Sudachi Vinegar - Enhanced with Wasabi."The dish features rich soy milk, Sudachi vinegar, fresh wasabi, and edamame paste from Juni-an.Every summer since, the soup and dish name (such as "Cold Noodles with Yugawara Juni-an's Blue Soy Milk, Wasabi, and Sudachi") have been refined and improved.This year's "Cold Noodles with Yugawara Juni-an's Blue Soy Milk, Wasabi, and Sudachi" will be available from July 23 (Thursday) for two weeks until August 6 (Thursday), with a limited offering of about 20 servings per day.On August 5 (Wednesday) at 1 PM, I participated in the reservation scramble for Iida Shoten's OMAKASE, which opened on August 2 (Sunday) at 4 PM. I worked tirelessly on my Mac and iPhone, but couldn't secure a spot for the 11 AM slot. However, I managed to book the 1 PM slot at 16:07 on my Mac!By around 16:10, all slots for this week from August 5 (Wednesday) to August 8 (Saturday) from 11 AM to 3 PM were fully booked.On my first visit on January 12, 2024, I had the "Wonton Shoyu Chashu Ramen," and on my previous visit, I had the "Wonton Shio Chashu Ramen." Today, I was excited to try the limited offering of "Cold Noodles with Yugawara Juni-an's Blue Soy Milk, Wasabi, and Sudachi." I arrived at the shop, wondering if the limited dish would still be available, and was relieved to hear from the staff, "Yes, we have it! ^^"As the ticket purchasing for the 1 PM reservation began, I was instructed to purchase the limited noodles for JPY 2,500 from the digital ticket machine. After confirming my reservation name and meal ticket with a female staff member, we were called in by order of arrival once our meals were ready, and we were guided to our designated seats.Once everyone was seated, Mr. Iida greeted each of us personally. In the kitchen, Mr. Iida and three of his apprentices were working, while there was one female staff member in the hall. Mr. Iida prepared all the ramen, including the toppings.As I watched Mr. Iida make the ramen, I noticed that the limited dish, "Cold Noodles with Yugawara Juni-an's Blue Soy Milk, Wasabi, and Sudachi," was being prepared in the back kitchen, and at 13:12, one of the apprentices brought out the limited noodles for me.The dish featured a large, flavorful simmered eggplant as the main ingredient, accompanied by six to seven shrimp tempura, plenty of mitsuba and bean sprouts, okra, zucchini, mini tomatoes, and edamame. There was also a sprinkle of chopped nori, likely from Juni-an's blue soybean tofu.The cold soup, made with the rich soy milk from Juni-an, was like a chilled potage, with a strong wasabi flavor complemented by the refreshing taste of sudachi.The chilled medium-thin noodles picked up the soup beautifully, and the eggplant and shrimp tempura were incredibly delicious!The abundance of vegetables added a wonderful touch, and the texture and flavor of the blue soybean tofu were perfect for summer.I savored every bite and finished the meal deliciously ⭐︎Mr. Iida's precise mannerisms and warm greetings upon arrival and departure truly made the experience special.It was delicious~ ✨It was a great meal!