This restaurant operates on a reservation-only basis, so I made my first reservation and arrived at the opening time of 11:00.There is parking available for about 14 cars, so I think it's fine to come by car.About 15 minutes before opening, the owner encouraged us to purchase our meal tickets.It seems that most customers order multiple dishes, and I also came hungry, having not eaten anything since the day before, so I ordered two bowls.I had the salt chashu ramen and the tsukemen with a dashi broth made from niboshi (dried sardines).I was asked which one I wanted to eat first, and I expressed my desire to start with the salt chashu ramen, followed by the tsukemen.Once seated at the counter, the owner greeted each customer individually, which made me think how polite this place is.They managed the seating for 9 at the counter and 2 tables efficiently between 11:00 and 11:45.First, they served those who were likely to eat three bowls.My salt chashu ramen was brought to me.The broth was a beautiful amber color, topped with large, thin slices of pink chashu, menma (bamboo shoots), and white green onions.I took a sip of the broth first.It was indescribably smooth, with a wonderful umami flavor that was simply delicious.When I tried the chashu, it had a rare texture, and as I bit into it, the flavors burst forth.The noodles were perfectly cooked, soft, and slid down my throat easily.Being hungry, I finished it quickly.Next, I moved on to the tsukemen.To avoid being overwhelmed, I had requested a smaller portion of noodles in advance.The dish included two types of noodles, chashu, Nagoya Cochin chicken, chashu, tamagoyaki (Japanese omelet), and sesame tofu.As I alternated between the two types of noodles, about halfway through, the owner appeared and provided a dashi broth made from katsuobushi (dried bonito) and rare chashu for a flavor change in the second half.I was instructed to pour the kombu water over the noodles and add the chashu to the broth to enjoy together, which I did.Indeed, the noodles took on a new flavor, different from what I had just eaten.The chashu was also tender and paired perfectly with the broth, making it the best.Finally, the leftover broth from the tsukemen was collected, and I was served a mixture of that broth with niboshi dashi and a small amount of noodles added.The aroma of the niboshi transformed the broth into something deep and flavorful, making everything delicious until the very end.