This was my second attempt at securing a reservation through OMAKASE. I was eagerly waiting in front of my PC, and when the time came, the reservation opened up.It seemed like I had a tough chance at first, but I managed to secure a reservation for Sunday at 12:00.The restaurant is about a 10-minute walk from Yugawara Station. I arrived around 11:25 on Sunday and found a long line outside (these were customers with reservations).There was no waiting inside. When I tried to purchase a ticket at the vending machine, I was informed that it wasn't time to buy yet.So, I waited on a bench next to the restaurant. Around 11:50, I was called to purchase my ticket, and I bought the "Shoyu Ramen (JPY 2100)" using PAYPAY. After that, the reception began, and they confirmed my name and order. It seemed like many customers were doing multiple meals.This restaurant opened in March 2010. It’s probably safe to say it’s one of the most famous and popular ramen shops in Japan (there's no need for further explanation at this point). I had been prioritizing restaurants in Tokyo, so I had put this one off for a long time, but I finally made the decision to visit.Around 12:05, they called my name in reservation order, and I was seated at a counter spot.The seating is a complete turnover system with about 20 seats. There were 5-6 male chefs in the kitchen, 2 female staff in the hall, and 1 male at the reception.Tea was already poured into cups, and they refilled it when it ran out. The owner, Iida, came around to greet everyone, making eye contact and saying, "Thank you for coming."It took about 15 minutes for my bowl to arrive. I was towards the end of the batch, and the owner apologized for the wait.I took my first sip of the soup. Before visiting, I had imagined a chicken-based broth. While the chicken flavor was prominent, the taste was quite complex, with a noticeable acidity. It seemed they added chicken fat, but it wasn’t too heavy and complemented the seasoning well. The saltiness was not overwhelming.The noodles were thin and straight, cooked to a softer texture, and they absorbed a lot of the soup.The toppings included two slices of chashu (one loin and one belly, which were explained to me upon serving; the fat was tender and very juicy), several pieces of menma (plain but clearly well-prepared), a bit of green onion, and a sheet of nori.In the second half, I thought about changing the flavor, but there were no condiments available. I added some pepper, which paired well. I continued eating and finished the entire bowl, including the soup. As I left, the owner greeted me again with eye contact. I was truly impressed.The tension in the kitchen was palpable. It was likely due to the seriousness of the apprentices. I was also impressed by the hospitality of the staff, including the owner.It’s not just about the taste; the atmosphere is also what makes it the best in Japan.Many customers were doing multiple meals, and I even saw some people having three bowls. If I have the chance to return, I’d like to try the salt ramen and tsukemen in one visit.This visit marks my 99th restaurant in the 2025 Ramen KANAGAWA 100 list (I couldn’t visit Yokohama Ramen Masagoya as it has closed). I pushed myself to make this trip, but now that I’ve reached this milestone, I’d like to return to my usual pace.It was a great meal.