First time making Jiro-kei ramen

I've been wanting to try and make Jiro-kei since last year, when I tried it in Japan. But I needed few friends up to the task of eating more than usual. Tonight all was set, 7 eaters almost finished 2 kg of fresh noodles.
I gave my friends three options for the noodles: 180g, 280g and 380g, as well as the possibility to have none, some and a ton of garlic. Vegetables were roughly 80% of the weight of uncooked noodles.
I got 280 g, with a ton of garlic, it was awesome.
All the components were fire. Next time I'll try two different cuts of meat for the chashu, adding a leaner one to alternate something between all that fat.

All components recipes were from Ramen Lord's eBook.

Flour: Spadoni Manitoba (14% proteins)

Broth: pork femurs and half foot

Chashu: pork neck

Seabura: super fat pork belly cooked in broth and then added some tare and minced garlic

Garlic: minced and then 1 day in the fridge

Karame: 10 ml of tare after adding seabura

Yasai: 50/50 moyashi boiled 1 min and cabbage cooked 30 s

No pics were made, but I prepared also a veg version, with vegetable broth, "seabura" prepared with silken tofu and pan fried tofu as "chashu". The guy was happy, so then was I. 💪🏻