Right before I got to the second portion of the line, a staff member sent me inside to purchase a ticket for my noodles. If customers didn't speak Japanese, the employees translated the instructions on their phones.
A vending machine dispensed the tickets, a system that's customary in many ramen restaurants across Japan.
The three options — Chuka Soba, Ajitama Chuka Soba, and Chashu Chuka Soba — are all made with the shop's signature broth: a fusion of Eastern and Western flavors including kombu (seaweed), dried shiitake mushrooms, dried tomatoes, scallops, uncured ham, free-range chicken, and duck.
The difference lies in the toppings.
The Chuka Soba is the most standard option with no extra toppings, the Ajitama Chuka Soba comes with a soft-boiled egg, and the Chashu Chuka Soba, the dish I ordered for 1,500 yen, about $11, is topped with sliced pork and a soft-boiled egg. Beer and small bowls of rice with pork are also available.
After ordering, I passed my ticket to the staff member so they knew my number in the queuing order. Then, they shuffled me back outside to reclaim my place in line. Losing my spot wasn't something I worried about, as queuing etiquette is typically very respectful in Japan.