深夜営業軽トラ屋台を初めて半世紀 ７８歳店主と孫のラーメン物語

深夜営業軽トラ屋台を初めて半世紀 ７８歳店主と孫のラーメン物語

Thank you! Thank you as always! A light truck ramen stall in Saitama run by a 78-year-old owner. It’s a nostalgic taste, or rather, I can’t help but eat it. This is the best ramen to finish off a night of drinking. I came here last week, but I came again. Here you go! Thank you for the meal! Thank you very much! Many fans visit for the warm hospitality and excellent ramen. Everyone, I come to talk. I come to eat ramen, but I also want to talk on the way. The happiness of 500 yen a bowl. Close-up on a ramen stall that has been loved for many years. Higashi-Omiya, Minuma-ku, Saitama City, Saitama Prefecture. 1 minute walk from the east exit of Higashi-Omiya Station . Set up a stall in the parking space in front of the pharmacy. 19:50. Six customers were already waiting. Staff) What are you eating today? Soy sauce ramen with boiled egg without green onions . I usually come here after judo because I have judo. Today, the owner’s granddaughter came to help out. She is the owner’s granddaughter. Staff) How long have you been helping out? Recently, it seems like the food stalls have become more crowded. The food stall truck has arrived. The owner of the food stall, Ramen Kitakuni, has a lot of food for the stall inside the truck. The food and drink space next to the truck is being prepared. Business hours: Thursday and Friday 20:00~ Saturday 18:00 ~ Staff: Your grandson was with you today, is n’t he? Today and tomorrow, he and his grandson set up a tank of barley tea. Customers come one after another. Sorry to have kept you waiting! Opens at 20:00 Soy sauce ramen 500 yen Miso ramen 500 yen Salt ramen 500 yen Large serving 100 yen Extra tempura 50 yen Raw garlic 50 yen Boiled egg 50 yen Tissue, pepper, disposable chopsticks, spoon, toothpick Salt, chili oil, ichimi pepper, shichimi pepper Barley tea Sorry, I’m going to make it for the first 7 people, so please wait a moment. Take out the ramen bowls. The granddaughter is in charge of taking orders and taking the bill. It ‘s very busy in front of the food stall. What would you like to make? Yes, miso! A lot of green onions, I get it! Add sesame oil to Sendai miso A flavorful soup made by simmering pork and chicken bones, kelp, and vegetables Pour the soup into a bowl Mix the soup and seasonings Add flavorful seasonings Pour homemade seasoning into the soy sauce Chef, I’ve brought the rice crackers, thanks There’s already a line of customers behind me It’ll boil soon, so please wait a bit Pour the soup into the soy sauce bowl The noodle boiling pot is ready Put the thin curly noodles in hot water Pour the soup into the salt ramen bowl too The noodles are boiled Drain the noodles with a flat sieve Place the noodles into the bowl The owner’s body keeps track of the boiling time and amount of noodles Arrange the menma naruto, roast pork , wakame, green onion tempura and toppings Raw garlic ramen is complete! Shoyu ramen topped with raw garlic and boiled egg A customer ordering salt ramen The toppings are raw garlic and tempura I asked the chef and he said salt would be good if you want to taste the soup, so I decided to go with salt as the base and cheat a little. This is raw garlic , here you go! Salt ramen (raw garlic, tempura) 600 yen Sprinkled with plenty of pepper Such a masterpiece for only 600 yen! It’s unbelievably cheap Thin, curly noodles packed with flavor Homemade tempura with a moist texture that mixes with the soup Filling pork slices Slurp the salt ramen noodles with relish Next, taste the flavorful soup The charm of the food stall is condensed into this bowl Thank you for the meal! Staff) What did you order today? A large serving of miso ramen. Even next to the food stall, customers are eating ramen with gusto. More and more customers are waiting for ramen. The owner makes the next bowl of ramen. His granddaughter helps with the clearing of the dishes . Staff member) Customer, have you been coming here for a long time? It’s been a long time. Nearly 20 years, isn’t it? There have been people from overseas, right? Yes, there are people from overseas who work in Dubai. They come back to Japan, but they are from Osaka, and they always stop here before going back to Osaka. Someone from Hakata has come here three times. They came last Saturday too. I think everyone probably comes here just for the food stall ramen. The price hasn’t changed at all. Long-time staff member) How old are you now? I’m 78 years old. It will be my 54th year in November 2023. I ‘ve always been a food stall. I only ran the shop for about 10 years. The child who was working with me died after getting sick, so we closed the shop. Thank you! Staff member) Is this your first time here today? Yes, I live near here and it smells so good, and I had time today so I ordered soy sauce ramen, and I also ordered soy sauce ramen. Both of us ordered soy sauce ramen. We received the soy sauce ramen. First, we took a sip of the rich soup, followed by slurping up the traditional curly noodles. Then we stuffed ourselves with pork slices , and drank the soup as the flavor spread throughout our mouths… We slurped up the noodles vigorously, and each sip was filled with happiness. It was an exquisite bowl of ramen, and it was so delicious! Thank you very much! I’ve just been drinking, but this is the best ramen to finish off a night of drinking! Sorry for the wait. Thank you. Oh? Is it a large serving or a regular serving? Yes, that’s right, sorry for the wait! Is that okay? This is a large serving . It’s hot. Thank you so much. Sorry , can I get it? Is the man’s arms short? Is that okay? Thank you. Would you like a boiled egg? Yes! Please! Thank you as always. I came here last week and I came again. Seriously , thank you. I peeled the boiled egg and topped it on the ramen . First, I slurped up the noodles vigorously, took a big bite of the pork slices, then took a bite of the boiled egg topping. I dipped the egg in the soup and enjoyed the salty flavor. To ensure that the soup, which the owner is particular about, doesn’t become thin, I added some kelp, which he keeps making even during business hours. I started a food stall when I was 24 years old. I was doing a different job and was making money, but I was careless and ruined the job. So I had to work day and night, and so I worked during the day and went to the food stall at night, and I was there for about three years. I started doing food stalls and found it more interesting, so I’ve been doing food stalls ever since, and I’ve been doing them ever since . Thank you! Thank you as always! Staff) How many years have you been coming here? 48 years, since 1976. It’s like a nostalgic taste, I can’t help but eat it. I’ve been doing salt ramen all my life, so even if the chef doesn’t say anything, the salt ramen comes out naturally. Salt ramen topped with raw garlic and tempura. I’ve been drinking it for 48 years, and I savor the soup slowly . Next, I slurp up the noodles. I take a bite of the tempura with a gentle texture. I eat the pork slices and enjoy the flavor of the ramen even more. I savor the soup to my heart ‘s content , drinking every last drop, and finishing it all! Sorry. Thank you as always! I had to repack the menma into a container, so I wasn’t able to eat it until now because I had to catch the bus, so I thought, “Okay, next time!” and decided that if there was a food stall today, I’d definitely come. I was aiming for it . Staff) What kind of ramen did you choose for the ramen you’ve been longing for? It was miso, and it was really delicious! We’re on our way home from club activities, we’ve been here many times, but this is my first time (Staff member) Is this your first time? Yes, one salt, one miso, and can you make a large serving of miso? Yes, you can! Then I’ll have two large servings of miso. Yes! What kind of ramen would you like today? A large serving of miso , thank you for the meal! Thank you! As always, thank you! Yes! Sorry for the wait! It’s hot, isn’t it? Let’s pour it all on for now, okay? Here you go! It’s a large serving! This is also a large serving of miso , thank you, can you lift it up a bit? It will get dirty on the floor, oh It’s so gentle , I like the thin noodles, so it’s delicious It’s as delicious as always, thank you for the meal! Thank you so much! Thank you so much! It’s been a while for me, I’ve been here about three or four times in the last few months, but this is my first time, and I’m really looking forward to it ! Is this your first time? This is the salt, right? Here you go! It’s so delicious! It’s the best! Have a safe trip home! The food stall is constantly bustling with customers. They prepare more spring onions that they have run out of . They cut the naruto. It’s daytime. We get calls from all kinds of places with reservations. Some are coming with their families, some are bringing their colleagues, some are from Kyodo in Setagaya or Nishiarai, and people from all over the place are coming with their families. Have they ordered yet? There are four people in line, so customers are coming, right? Most of them are people I already know, and there are a few who are coming for the first time, but they all come to talk. They come to eat ramen, but they also want to talk while they’re there. There are a lot of people like that . Also, I didn’t have time to put up the lantern today, so I didn’t, but when I see this lantern, I’m full today and can’t eat ramen, but when I see the lantern, there are quite a few people who feel like they’ve come home today. They feel like they haven’t come home until they see this lantern, and that’s great. Here you go! It’s hot! A boiled egg as a topping . Peel the shell off the boiled egg and put it in the ramen . Soy sauce ramen (boiled egg) 550 yen. Rich soy sauce ramen. Looks even more delicious under the lights of the food stall. Traditional thin, curly noodles go perfectly with the soy sauce soup. Slowly marinated pork slices . Eat the boiled egg in the ramen. Just one bite makes you feel happy. Every time you slurp the ramen, the flavor of the food stall spreads. Thank you for the meal! Do you have tempura? Yes, we have tempura! Can you have two? It’s free, so thank you! Sorry, we’re out of noodles now. Sorry, I’m really sorry . Is it over now , uncle? We’re sold out . Sorry for today! I’ll come again! Sorry! Customers who came all the way here are sad to see the sale over. The owner and granddaughter are cleaning up. Seeing the granddaughter, the owner takes a deep breath of relief. Here, the owner takes out a bowl of ramen. Would you like salt or soy sauce? Salt! Is salt okay? Yes! Yes! Yay! I thought he wouldn’t be there. The owner makes salt ramen for his granddaughter who helped him. What about tempura? Please! Yes! Yes, please wait! Where do you want to eat? Do you want to eat there? Yes! Yes! I ‘ll pick up my chopsticks now. Let’s eat! Yes, please. There were no customers left. Thank you very much. It was delicious. Thank you so much! Granddaughter eating ramen at the stall run by the owner, who is a grandfather. He is a kind grandfather who is loved by many people. I like his ramen the best . Are you full? I took one for you. It was a ramen stall full of charm that made me want to meet the owner’s personality and delicious ramen! The ramen shop “E-chan Shokudo” that sells out from 5:30 in the morning was insanely delicious! It’s orthodox, so you can eat as much as you want, but it was a very carefully made and delicious ramen. The soup is carefully made with the aroma of dried mackerel. I gulped it down… it was so delicious that I couldn’t help but nod . It sold out in about 3 and a half hours after opening. Thank you for eating it all! I’ll be waiting for you again! Shimomeguro, Meguro-ku, Tokyo, 10 minutes’ walk southwest from Meguro Station, 1st floor of a building along Yamate-dori street “E-chan Shokudo” opened in 2023. Preparations begin late at night for the early morning opening, with owner Sato Eiichi at work at 2:00 a.m. The restaurant opened in April 2023, about a year and a half ago. It’s a popular restaurant that has lines forming from early in the morning and sells out within 3-4 hours of opening. Staff: They make about 100 bowls a day, and when they’re gone, they’re done. Owner: Yes, it feels like it’s over after 100 bowls. They might serve a few more for limited editions (ramen), about 120 bowls . Sato, a former comedian, has worked at ramen shops since his days as a comedian, training at places like “Sugoi Niboshi Ramen Nagi,” and serving as manager of “Chukasoba Emoto” in Nakameguro before going independent. The kitchen is clean and tidy, and the cooking utensils are well organized and items are thoroughly managed. Preparing the marinade for the char siuPutting the soy sauce marinade on the firePork used for the char siuOwner) They have the butcher bring them either Hayashi SPF or Iwanaka Pork depending on the time, and it seems like they use good quality porkCut the pork shoulderCut the pork bellyCut the green onionsSweep the floorCarefully remove the scum from the soupAdd the knuckles, then add the pork belly and shoulder meat for the char siuLet it cook for a whileRemove the char siu that was prepared in advanceCut the char siuChop the char siuIf you order “rice”, the chopped char siu will be placed on top of the riceOnce the char siu is cut , it’s cleaned up each time to keep it in a clean stateWash the cutting board and knifeSharpen the kniveStaff Member) Do you prepare everything by yourself every day? Owner) I do all the preparations by myself. Since we opened, I only help out once or twice a month. Part-time staff come in to help with this . They set up chairs outside to wait, hang up the curtains, wipe down the counter, and wipe down the back of the counter. They also clean the lights, which are surprisingly easy to see . Staff) It’s so clean (your shop) isn’t it? Owner) That’s right. I try to keep it clean, so I don’t want a dirty shop . I try to keep it cleanRemove the pork slices from the soupPut the pork slices in a pot with marinadeLet it soak in the flavorRepeat this processHang on the fire for a whilePreparing the soupSeafood soup’s main ingredient, “dried mackerel”Dried sardinesSardinesPreparing the vegetables to put in the soupOnionsGingerPotatoesAdd dried mackerel and vegetablesDried sardinesSardinesLardKelpOwner ) I’m particular about adding more soup to layer the flavors and bring out the umami, and preparing it so that the aroma of the mackerel really comes throughI used to add lard, didn’t I? I do that every morning and transfer the aroma to the lard so that when it comes out to the customers, they can smell the faint aroma of mackerelStaff ) Why did you decide to go with “mackerel”? Owner) I love “Daikokuken” in Eifuku-cho and other places, and I wanted to incorporate the good elements of various ramen that I like, so I guess that ‘s why I chose “mackerel” Owner) Would you like some coffee? I had some! Prepare the bamboo shoots. Cook for a while . The bamboo shoots are finished. Transfer the seasoning to a container. Cook the special seasoning rice with a soy sauce base. We use rice grown using natural farming methods that is rich in minerals. Make ramen for tastings. Hand-knead the homemade noodles. Seasoning . The delicious aroma of mackerel fills the store. Remove the scum. Pour the mackerel-scented lard soup into a bowl. Bamboo shoots , pork slices, green onions, and seaweed are placed on top and it’s finished. Taste the soup and noodles to check the result. Staff : Does the taste of the soup change depending on the day? Owner: Not at all. I keep adding more and more, so we do limited edition (ramen), and when that happens, the limited edition flavor can still be tasted the next day. Staff: What do you mean by “limited edition”? Owner: We change the ingredients a lot, add salt, horse mackerel, etc. Also, we secretly announce it once a month if it gets close, so the flavor is completely different depending on the day. Staff: Where did you train? Owner: I have a few, but I run one at the main branch of Sugoi Niboshi Ramen Nagi in Shinjuku Golden Gai, and my apprentice is Mr. Ozone of Aji no Tomochin Family, who I interviewed before. Owner: We started making limited edition ramen (at Nagi) and did all sorts of things, and at that time comedians were also working there, but I guess I’d say ramen became more interesting.After I quit being a comedian and was wondering what I should do next, Nagi let me go to a noodle factory and went overseas, and I’d done all sorts of things, and I guess that was the trigger.Outside , I thought this was interesting, and there were customers waiting for the shop to open. Owner: We have a sign that says “6:30” as a rough guideline, but we usually open around 5:30. Staff: Why do you open at this time and not in the afternoon or something? Owner: There’s a set meal restaurant, or rather a ramen shop, right next door.There’s Shina Soba Kazuya and Jiro, and I was told that it would be difficult to get customers both day and night (in this location), so I thought that if I ran it myself, very few customers would come.I’m from Fukushima, and they also do ramen in the mornings, so I thought that if I tried it once and it didn’t work, there was no other way, so I started doing it in the mornings.Remove the pork slices from the sauce.Let them rest to let the flavor soak in.Prepare the noodles.The noodles are homemade “E-chan noodles”, made in the noodle factory inside the shop.We were shown the noodle factory.The dough is kneaded in a special mixer, often used to make udon.After kneading, it is placed in a basin and the dough is stomped with the feet.The dough is stretched out in a noodle machine for udon.A machine for ramen is used to cut the noodles.Staff : Why did you decide to use this machine? I wanted to make it look like it was handmade, and I like Shirakawa ramen, so I learned how to make it at “Tora Shokudo” once.At that time, I thought, “It’s too hard (physically), so I can’t do it,” but then I thought, “Maybe if I use a udon noodle machine I can get closer,” and so I started doing that.I feel like I’m gradually getting closer to my ideal.The texture is close to handmade, but not quite.I think it’s a little different from the noodles at other ramen shops, so I hope you enjoy that.On limited days, we use noodles from “Sapporo Men Foods” (except for the E-chan Noodle limited edition).I asked Oikawa from “Fukumen Tomo” in Jimbocho if I could use the same noodles, and I really like them, so I’m lucky to be able to use them.Prepare the seaweed toppingPut water in the water serverOwner ) That’s pretty much the end of the preparation.The rest is just doing a little radio exercise here and there… Daily radio exerciseOwner) It all started with me I started doing radio exercises because I had back pain . It makes a huge difference whether you do it or not! I recommend it! The shop opens in no time after carefully removing the scum from the ticket machine. Business hours: from around 6:30 to 11:00 (the shop opens around 5:30 on the day of the photo). Requests for queue orderNo waiting for representativesThere are six seats at the counterOrders are made from the ticket machine (when the restaurant is full, do not buy a ticket but wait outside and purchase after entering) Ramen 1000 yenRice 150 yenThere are monthly limited noodlesCheck social mediaOn days when “Mo” is written on the calendar, the homemade noodles are kneaded by hand and servedOn the day of the interview, hand-kneaded noodles were servedEven though it was early in the morning, there was a line of customers waiting outside for the restaurant to openThe restaurant shutters were opened at 5:30The restaurant opened and customers entered the restaurant one after anotherThe restaurant was instantly full as soon as it openedRamen orders were placedSoy sauce-based seasoningLard with the aroma of mackerelToday is the day for the homemade noodles to be ” kneaded by handKneaded by hand The curly noodles change the feeling when slurped and the texture when chewed.The hand -kneaded noodles are boiled for shorter time than usual, so they are finished a little harder.An order for rice is placed on white rice and served with chunky pork slices.The soup is poured on top of the boiled noodles.The pork slices are placed on top of bamboo shoots and spinach.Add more spinach for topping.Top with green onions and nori seaweed and it’s done.Ramen (1,000 yen) The chewy medium-thick noodles have a good texture and bring out the flavor of the soup.The pork slices are soft and well-seasoned, and the more you chew them the tastier they become! The ramen arrives with a deep flavor that seeps into your body and a faint aroma of dried mackerel.First , I savor the soup.The soup seeps into my body… Soft and smooth medium-thick noodles.I throw the pork slices into my mouth and immediately gobble down the rice.I continue eating enthusiastically, taking the soup in my mouth many times, finishing the meal , putting the dishes on the counter , wiping the counter, and leaving the restaurant.A customer who comes once a week.I love the classic pure ramen the most, it has a great seafood aroma that other ramen doesn’t have.I love ordering rice with it and shoveling it down with the pork slices and rice.I think there must be a lot of attention paid to that, and it always tastes delicious! Owner) Thank you for eating it so nicely! I’ll be waiting for you again! Staff) I think it’s been about a year and a half since we opened, but when I can come here quite often, I come at this time every day except for our regular holidays.An order for rice is taken in.Making the ramen.The ramen arrives.First , I sip the soup… it’s delicious! Enjoy the soup over and over again The owner’s recommendation is “Sukiyakigui” which is eaten by dipping it in raw egg The eggs are made from the brand “Okukuji eggs” Stir the eggs well and put the noodles into the raw egg The richness of the egg mixes with the noodles, making it richer and more delicious… Order a raw egg as a topping Stir the eggs well … Mix the raw egg and slurp it all up in one go! Immediately shovel in the char siu rice It’s the best breakfast… The restaurant continues to be full Orders for char siu noodles come in Orders for rice topped with plenty of char siu come in Staff) Are you ordering regular ramen? Yes, it was delicious! It’s an orthodox but very carefully made delicious ramen Washing up the dishes in between orders Work is done one after the other with smooth movements Customers come in without interruption Order for char siu tsukemen The dipping sauce arrives Wash the noodles under running water The tsukemen noodles arrive First, slurp the noodles in one go Enjoy the char siu covered in soup Taste the soup Eat in no time and finish it all! For customers who request it, you can add soup to the dipping sauce to enjoy “soup-wari” (soup-diluting ). Isn’t the oil different (from usual)? Owner) I think it’s because we tried not to leave too much oil from the previous day, which is fresh. Recently, we’ve been adding a lot for the next day, so we adjust it a little and if it’s been too long, we throw away the top layer. That’s how we do it now. It’s so delicious! We put the dishes on the counter, cleaned the counter, and left the store. A customer who was a senior to the owner’s comedian days and visits once a month. There were about 3 or 4 days of receptions just before the store opened , and he came for all of those , and today was the first time he’d ever kneaded the noodles by hand. It was insanely good! The texture of the noodles, or the feel in your mouth, is amazing. It’s a very persuasive thing to say , “This ramen is just so delicious,” but I can’t explain it, and there’s no need to explain it, it’s just delicious to eat! This ramen makes me feel so happy and happy, I think it’s amazing. I ordered char siu ramen (topped with nori and spinach). A customer who comes once or twice a week. They use lard, but they add a lot of the aroma of dried mackerel, so it has a great mackerel smell. It has a nice aroma and is delicious, but also refreshing, so you can eat as much as you want. The line continues to grow for two hours after opening, and ramen is made one after another. This female customer takes a bite and nods in agreement, how delicious! Customers enjoying the delicious soup. The owner gulps it down. Even though he is busy, he never forgets to talk to customers. Thank you for the meal. It was delicious! Thank you! This is the third time I’ve come here, and I’ve been turned down each time . I happened to be passing by at this time for work, so I wanted to try it once… it was delicious! The case of noodles is emptied one after another . Customers come in nonstop. Restocking the bamboo shoots. Adding lots of bamboo shoots for topping. And then lots of seaweed for topping. The owner goes outside at 9:00. It’s sold out in about three and a half hours after opening. Making ramen for the last customer of the day. The char siu ramen is finished. The last customer leaves at 9:45. We close before closing time. Cleaning the store. Wiping down even the tiniest bit of dirt. Wiping down the condiment containers thoroughly. Restocking the beer . The owner works almost without a break from 2am . Staff) He’s one of the fastest movers in the restaurant business. Nowadays Nagi has a lot of employees, but when I was there I was often working alone. I’m used to that kind of thing. But without Nagi I probably wouldn’t be able to do this. It’s hard, but in the end if there’s no one to help you, you have no choice but to do it alone. Or you close the store… but you still have to pay rent. So now I’m really grateful (for my experience at Nagi).Nagi is doing something called “environmental maintenance.”We have a rule that things should be left here and not moved from here, so if I just leave something somewhere randomly, people will say, “Huh? Where?” or “It wasn’t there?” No matter how busy you are, if you just go there without thinking, it’s there.So I think it was a great learning experience.Of course, it’s about taste too, but I think that when you’re doing it alone, that’s the most important thing.Preparing tomorrow’s soupClosing the shuttersA customer who was passing by called out to meStaff member) We’ve been open for a year and a half, and there’s a queue every day.Owner ) People often say to me, “You’ve been doing well since you opened,” but that wasn’t the case at all.At first, we opened at 8 o’clock, and by 9 o’clock only two or three people came.So we started opening earlier and earlier.At first, of course everyone came when we opened, but after about two weeks, it was all over… Wow I was like, what should I do? (In the past) we used to open until 2pm, and then we would start preparing. I was really only sleeping 2-3 hours a day, which was exhausting, and I didn’t know how to sell. But I thought 8am was the time to start work, so I decided to open a little earlier, at 7:30. At first, people came in the 30 minutes I opened earlier, but I thought more people would come if I opened at 7, so I opened at 7 , and then they started lining up before then ! So I thought, “If only we opened a little earlier…” and now it’s 6:30. I can’t open any earlier than now, so I feel like this is as far as I can go. It’s not that I was bored, but I want customers to come, so I’m opening earlier and earlier. A special bowl that you can only experience in the morning, a special taste that’s worth lining up for! “Menya Hayashimaru” is a popular restaurant with long lines of customers looking for the best wontons! The wonton was so delicious! The wonton was delicious! The soup was sold out before the store closed. The excellent soup stock, made from a blend of chicken, pork, and seafood, was delicious! I gulped down the delicious soup ! It’s a unique taste, so it’s a bit addictive. Koenji Kita, Suginami-ku, Tokyo. 4 minutes walk from the north exit of Koenji Station on the JR Chuo Line. One street down from the Koenji Koshin-dori shopping street. The excellent wonton ramen shop “Menya” has a line of customers. “Hayashimaru” is a popular restaurant with homemade noodles and handmade wontons. The second-generation owner, Mr. Arima (51 years old), is from “Kazuya” in Meguro. He and his wife run the restaurant together. The ramen soup is a double soup made by combining animal-based soup and Japanese-style stock. Add dried bonito flakes, dried mackerel flakes , natural kelp, etc. to the pot of Japanese-style stock to make the dipping soup. Add dried bonito flakes and dried mackerel flakes to the dipping soup. Add dried sardines and sardines to the pot of Japanese-style stock. Add lots of dried sardines and sardines. Add dried sardines and sardines to the dipping soup. Owner: Adding green onion oil (The wontons are made in-house, so the wonton wrappers are also made in-house, so everything is basically handmade. The noodle making process begins. Domestic wheat flour is blended and the ratio is changed depending on the daily temperature, etc. The noodle machine they use is the “Shinagawa Noodle Machine.” The president and owner of Kazuya apparently went to interview Shinagawa Noodle Machine for their YouTube channel “Kazuya Maru.” Owner: It’s used all over the world. The Shinagawa Noodle Machine is apparently used in the soba restaurant chain “Yudetaro.” Owner: (The Shinagawa Noodle Machine) When they started 80 years ago, it was a 100% soba restaurant, but they say that now it does more ramen noodles.The dough kneaded in a mixer is set in the machine , and while pressing, the dough is rolled up.This process is repeated two more times, and after it has been pressed three times, the dough is smooth and chewy.A photo with the owner of “Sosho” in Higashi-Koenji, which we have also interviewed on this channel.The wontons served at Sosho are Hayashimaru, taught to them by the owner, Mr. Arima, and his wife prepare the wontons.They mix it with all their might , and when the sticky filling is ready, they make the wontons.The wonton wrappers are also handmade, and each one is wrapped carefully.A total of 2kg of wontons are prepared in one day.The dough is cut, and the chewy homemade noodles are ready.The noodles are served after being left to rest for a day.Owner ) I think this one has more firmness.They clean the noodle machine after the noodles are made.The shop has been in business for 21 years, and it has been three years since the Arimas took over.Owner ) I didn’t start it, it was the first owner, Mr. Hayashi, who started it and then took it over.Staff ) Where did you train? Owner) The first owner worked at a restaurant called “Kazuya” in Meguro, and I was working there part-time, so I guess that’s how I ended up here. I put up a sign on the street and take a break by going to the public bath . Preparing the char siu: The char siu that has been soaked in sauce is baked in the oven . Cook the rice. The key to making it delicious is to put in ice to cool the rice and let it slowly absorb the water. Once the char siu is cooked, mix it with the sauce and bake it in the oven again. The green onion oil is complete. Make the shrimp wontons: Put a peeled shrimp in each wonton. Remove dried sardines and other ingredients from the dipping soup stock. Remove kelp from the Japanese-style dashi. The Japanese-style dashi is complete. I had the Japanese-style dashi . The umami of kelp, dried sardines, etc. is concentrated and has a crisp taste. The Japanese-style dashi and animal-based Blending the soupChecking the finished ramen soupIt seems to be satisfactoryI had the ramen soupThe addition of the umami of chicken and pork gives it a richer flavor and enhances its deliciousnessOwner ) We make the base liquid for the dipping soup.After the ramen soup is finished, we blend it with it.This is how the dipping soup is made.We blend the ramen soup with the base liquid for the dipping soup in a 2:1 ratio.The dipping soup is now completeI had the dipping soup.You can really taste the umami of the bonito and mackerel flakes and it’s deliciousThe grilled pork is deliciousWe add honey to the sauceWe coat it with plenty of sauceAnd then bake it in the ovenThe rice is cookedClean the storeSweeping every cornerPreparing pitchersWipe down menus and tablesCutting spring onionsProprietress )I was a full-time housewife so this was my first time in the food service industry and I’ve never even had a part-time job since we got marriedStaff ) Have you always been running it just the two of you? Owner) That’s right, it ‘s just the two of us. Staff) We’ve never had any part-timers before. Owner) There’s a lot of preparation work to do, so it would be easier if we had someone to help with the preparations, but we can’t leave that to them. Making ramen for tastings Soy sauce sauce, green onion oil and green onions. The ramen for tasting is complete . Owner) I think boiling it for about 3 minutes should be good today. The soup today is just the right balance, and nothing stands out too much. Sometimes the dried sardine flavor is too strong, but it’s still delicious. We’ll be opening soon . Opening at 10:56. Business hours: Monday, Tuesday, Friday 10:56-15:30. Saturday and Sunday 10:56-16:15 Closed on Wednesdays and Thursdays, but may close early once sold out Waiting queue faces left (do not stand in front of entrance) No waiting for representatives Tsukemen (same price for up to 2 bowls) 950 yen Choose from soy sauce or salt Wonton noodles (5 meat wontons) 1050 yen Mixed wonton noodles (3 pieces of meat, 2 pieces of shrimp) 1150 yen Dry tantan noodles (same price for up to 1.5 bowls) 1250 yen Boiled egg 120 yen Large turtur 50 yen Premium tsukemen 1400 yen Premium ramen 1350 yen A customer immediately arrives Mixed wonton Order the wonton noodles. Pay at the counter. Make the mixed wonton noodles. Mixed wonton noodles come with three meat wontons and two shrimp wontons. Boil the homemade noodles in plenty of water. Soy sauce sauce. Soy sauce sauce, green onion oil . Green onions. Pour the ramen soup into the bowl. Arrange the chewy homemade noodles. Wontons and bamboo shoots. Roasted pork fillets made with great care . Roasted pork fillets. Add nori and the mixed wonton noodles (soy sauce) are complete. Add nori and the mixed wonton noodles (soy sauce) are complete. A customer arrives at the restaurant. Mixed wonton noodles (change to miso, extra noodles). Ordered mixed wonton noodles (soy sauce) Boiled wontons Prepared sauce Bean sprouts and cabbage for miso Dissolved miso in ramen soup Poured miso soup Mixed wontons, boiled bean sprouts and cabbage Mixed wonton noodles (changed miso, extra noodles) Mixed wonton noodles (soy sauce) A customer came to the restaurant Ordered wonton noodles (changed salt, extra noodles) Wonton noodles have 5 meat wontons Wonton noodles (changed salt, extra noodles) are completed A customer came to the restaurant Ordered wonton noodles (soy sauce) Wonton noodles (soy sauce) are completed First, I kept sipping the soup to taste the delicious soup The pork slices packed with the delicious taste of meat are exquisite… The chewy thick homemade noodles are firmly entangled in the soup and are delicious! I ate it quickly and drank up the soup and finished it all! I’ve been here before and it was delicious, and I came again. The thick, straight noodles are tasty, and as for toppings, the recommended ones are the slippery wontons called “turuturu”. They’re really tasty, and customers come in non-stop. Order mixed wonton noodles (with extra turuturu) Order wonton noodles Mixed wonton noodles completed Turuturu mixed wonton noodles (with extra turuturu) topping completed Amazing! So smooth! The smooth wontons are delicious on their own when mixed with the soup! The restaurant is getting busy and orders are coming in one after another . The wonton noodles are being completed one after another. I order mixed wonton tsukemen (3 bowls) . This time I order 2 bowls of tsukemen. Cut the pork slices for the tsukemen, rinse them with water and tighten the noodles. For an additional 100 yen you can change to 3 bowls. Soft and shiny noodles. Owner) (As for the dipping sauce) I think a lot of ramen places reduce the amount of ramen soup or change the amount of sauce. With tsukemen, they make the tsukemen separately so that it tastes good as tsukemen. The mixed wonton tsukemen (3 bowls) arrives. A large number of orders for tsukemen come in. Soy sauce, sauce, green onions, oil , vinegar, chili pepper, refined sugar , pork slices, onions. The tsukemen arrive one after the other. Tsukemen (2 shrimp wontons) 1,110 yen. The dipping sauce, made with Japanese-style dashi, is smooth and has a strong flavor . I’m happy that you can really taste the ingredients, such as the pork slices cut into long and thin strips. The plump shrimp wontons are delicious! The homemade thick straight noodles have a firm texture and a chewy texture. The thick noodles are well mixed with the soup and are delicious! A customer ordered 3 bowls of Mixed Wantan Tsukemen. I was already hungry so I came here looking forward to it. I had only been here when the previous owner was there, so it had been a while since I last came, but it was as delicious as ever. In particular, the wontons were incredibly delicious. Thank you for the meal! It was lunchtime and customers started to line up, and by 12:00 the restaurant was full. Orders were coming in one after another. Making miso soup. Dissolving the miso in ramen soup. One after another, the wonton noodles were completed. Making the tsukemen . Many people were seen gulping down the delicious soup. It was delicious! A customer who came to the restaurant for the first time as a parent and child. The noodles were amazing. They were smooth and super delicious. My father, who doesn’t usually eat ramen, finished them in no time and it was delicious! It’s light, so it’s not greasy or deceptive.The soup is very rich, but not too heavy, so I think it’s easy for women to eat too.I ordered beer, a plate of wontons, and a snack set.I boiled the cabbage for the snack set, put the bamboo shoots, the char siu, and a boiled egg on top, and the snack set was complete.The plate of wontons was also completed.I made the char siu rice, and accented the generous amount of char siu with pepper.I topped it off with some spring onions, and the char siu rice was complete.I refilled the wontons.Customers kept coming in.Mixed wonton noodles (added boiled egg)I made ramen.I come here often, but I come here to eat.The reason I come here is because I want to meet the Arima couple.It ‘s interesting, isn’t it? That couple, the husband loves his wife , but the wife completely refuses to meet him.They’re a loving couple, so I put that aside and the ramen is really delicious, so I come here often.The line got even longer.A large number of orders for tsukemen came in.An order for braised pork rice came in.Delicious ! The wonton plate was completed. Candy given to children. An order for green onion wonton noodles comes in. Spicy green onion wonton noodles are finished. Small wonton noodles are finished. Orders come in one after another . Salty mixed wonton noodles. Making wonton noodles (with extra bamboo shoots). Refilling soy sauce. The wonton noodles arrive. Making tsukemen . Blowing on the hot wonton and taking a bite. It’s so good you can’t help but nod in agreement! A man takes a sip of the soup . It’s delicious ! A customer who came for the first time said, “It was so delicious! The wontons were delicious, you hit the target! ” A regular customer who comes every week. I always order the mixed wonton noodles. The broth is delicious! Overall it’s a well-balanced taste, something you don’t really get at other stores, but it can get a bit addictiveAbout three hours after openingThe line was still going onOrders were handled one after anotherAn order for dry dandan noodles comes in.The dry dandan noodles are completed with minced meat, bamboo shoots and radish sprouts.The mixed wonton noodles (with extra boiled egg) are finished.An order for tsukemen with six wontons comes in (with extra turtur, green onions and roasted pork).An order for beer comes in.A snack set is made.A wantan noodles (change to spicy miso).An order for roasted pork to take away.Purchased two packs of roasted pork.Owner ) Thank you so much.The roasted pork seemed to really like it.Making mixed wonton noodles (with extra fried onions and bean sprouts).A regular customer.This is ramen made by the same husband and wife team, where kindness and flavor coexist.I ordered wonton noodles (with soy sauce) .Wantan noodles 1,050 yen.The soft soup, with flavors of chicken and dried fish, is deep and exquisite! Meat wontonThe meat wonton seasoned with ginger is so delicious that it bursts with flavor when you bite into it! The roast pork, which has been painstakingly made, melts in your mouth and is so tasty . The firm , homemade noodles are delicious when mixed with the soup! The ramen soup is sold out . The restaurant was supposed to close at 4:15pm that day, but closed about 30 minutes early. The exquisite wonton made by a husband and wife team is a must-try that you can only get here! “Rai-Rai-Ken” is a restaurant that has long lines of customers for its super-selling gyoza and tanmen . A specialty of Rai-Rai-Ken! A set of tanmen and gyoza, “Tangyo”A hugely popular and filling gyoza that is made about 1,200 times a day! The gyoza dumplings are very filling and there’s not much else like them. Recently they’ve been serving very simple flavors, but they’re incredibly delicious. Toyo, Koto-ku, Tokyo. A four-minute walk east from Kiba Station on the Tokyo Metro Tozai Line. “Rai-Raiken” founded in 1959. 5:00 a.m. Mr. Arahari, the third-generation owner, arrives for work. He was originally a regular at Rai-Raiken and fell in love with the flavor. He took over the restaurant in 2009, and has been here for 15 years. He puts the bean sprouts he will be using today into the refrigerator . Owner: I think I have six bags of bean sprouts now, 24kg. There are five boxes of cabbage just for bean sprouts, so about 50kg . A nice, tidy kitchen. The owner’s wife uses a hose to spray water and clean every nook and cranny. Prepare the soup. Put in the cabbage core. Add the spring onions. The owner ‘s son. Cut the ginger to be used for the soup stock. Put it in a soup stock bag. Cut the garlic and put it in a bag. Dried sardines. Cabbage core. Leave it to sit in the refrigerator. After leaving it to sit, add the soup stock bag and kelp to make the soup stock . Add the chicken carcasses that were processed the day before to the soup. Simmer slowly. Cook the rice. Finely chop the cabbage to be used for the dumplings. Prepare the chives for the gyoza Finely chop the chives Cut the green onions and add the tendons Finely chop the green onions Make the gyoza filling Crack an egg into a large bowl Add ground pork Salt, pepper, soy sauce, mirin, etc. Add a lot of green onions and chives Mix well until well mixed Add a lot of cabbage Divide the finished gyoza filling into bowls The gyoza filling is complete Note down the date of preparation and keep it Let it sit in the refrigerator overnight Preparation of the gyoza begins Owner) It’s like letting it sit overnight and then squeezing the parts that have soaked in (the bowl is) 1, 2, 3 , 4, 5, 6. Six of them, I make them every day, stuffing the dough with plenty of filling. I make about 1,200 gyoza a day (Owner) How did I take over the business? My senior told me about Rai Rai Ken and took me there, and it had a unique taste, a light salty flavor that went well with the vegetables , and the gyoza was also excellent. Then the restaurant closed, and because this taste is unlike any other, I thought, “We can’t let this taste disappear.” But then the taste was so terrible that after a month, customers stopped coming in. We thought things through and got it back on track , and that’s how we got to where we are now.Preparing the char siuMarinating the chicken char siu in saucePreparing the chicken for the riceFry the chicken until it’s crispyPut in the sauceCover and steam for a whileThe special noodles and gyoza skins have arrived from Asakusa Kaikaro (Owner)There’s a former professional wrestler called Phoenix Karasu at Asakusa Kaikaro, and this man, Phoenix Karasu, made the noodles for us. He supervised the production, listened to the people who used to frequent Rai Rai Ken, tried the noodles with the previous owner and said “this is the best fit” and made the noodles.The same goes for the gyoza wrappers, which he made especially for us.The wrappers have a nice flavour and are thicker than normal wrappers.They have a bit of sticky glutinous flour in them, so just like our noodles, the gyoza wrappers are quite valuable.Refill the chopsticksWipe the container that holds the chopsticks thoroughlyRefill the soy sauceWipe the tabletop condimentsWipe the thin parts and the bottom of the lid carefullyStaff member) Are they handmade? Landlady) Quite a bit different from what you can buySet up a signCut the cooked chicken into small piecesPrepared roast porkCut the cabbageCut the carrotsThe landlady gave us some rice balls! Thank you for the meal! Prepare the bean sproutsThe soup has started to boilRemove the stock ingredients from the soupCarefully remove the scumCarefully clean the windowpanesPrepare for openingRefill the waterPack the frozen gyoza for takeaway in bags Owner: We sell three types of gyoza : fresh gyoza, frozen gyoza, and pan-fried gyoza.Owner : This is a pack for three people.Owner : This is Rairaiken’s special frozen fresh gyoza (15 pieces) for mail order, 1,800 yen.Before the shop opens, a regular customer comes in to buy gyoza to take home.Preparing the pork to go in the tanmen.Finishing the pork to be used in the tanmen.Making complimentary tanmen vegetables.Adding the tanmen soup.Salt , pepper , chives , and garlic.The complimentary tanmen vegetables are ready.The shop will open soon.Opens at 10:30.8 seats at the counter, 6 seats at the tables, a total of 14 seats.A Rairaiken specialty! Tangyo 1,450 yen, one portion of gyoza 600 yen, chicken char siu rice 450 yen , gyoza bento orders are made using the ticket machine, take-out fresh/frozen gyoza for two portions 1,100 yen , homemade chili oil 700 yen , table condiments rice vinegar, black vinegar, soy sauce, white pepper, homemade chili oil. A customer arrives immediately and orders tanmen. Making tanmen . Tanmen 850 yen. Two men arrive and order tanmen and gyoza. First, they take a bite of the complimentary tanmen, then quickly drink a beer. They fry the gyoza. They add the tanmen soup and steam it to let the flavor soak in. Once it boils , they remove the soup. The gyoza are done and one portion of gyoza for 600 yen. Making tanmen . First, they take a sip of the gentle soup packed with the flavor of vegetables. They slurp up the satisfying, chewy noodles in one go. The vegetable filling and the chewy skin are absolutely delicious! Customers arrive one after another and in no time the counter is full. An order is placed for three bowls of ramen. Ramen, 750 yen. Moist, old-fashioned pork slices. The smooth thin noodles mix with the soup and are delicious. The soy sauce-based soup is simple but has a deep, nostalgic flavor. A first-time customer. There are a lot of rich ramen these days, aren’t there? Among them, are there really few simple yet delicious ramens? An order is placed for gyoza . A customer comes in and orders the tangyo (thin noodles) tanmen, which will be served later . The service tanmen with vegetables and tangyo gyoza arrives immediately. First, I moisten my mouth with an ice-cold beer. I bite into the gyoza, which are full of meat and vegetables, and order the tanmen that I had requested to be served later. Making the tanmen . The soup is made with homemade chili oil, and the gentle flavor and gradual spiciness are addictively delicious. An order is placed for tanmen . Owner: A customer with four servings of frozen gyoza! Yes, sir! Please cook them well! A male customer comes in and orders a half bowl of tangyo. A half bowl of tangyo gyoza is served. An order for ramen is placed. An order for tanmen is placed. Slurping on the thick, chewy noodles with plenty of vegetables. Tanmen with chili oil. Topped with vegetables, enjoying the spicy taste. Finished in no time! A customer who has visited for the second time and a customer who has visited for the first time. The light taste is addictive. Tanmen is the best! The gyoza was also delicious! Everyone, please try it! We continue to make gyoza during business hours. We prepare gyoza for takeaway . A group of customers comes in and orders a lot of tanmen . The noodles are delicious! Making ramen. A customer who ordered a large serving of tanmen. It was really delicious and quite light. I ordered a large serving, but it was really good because I was able to eat it all up. I liked the ramen noodles. I had a chewy texture and the gyoza was really good! I want to eat it again! I really like curly noodles, so it was really tasty. The gyoza was also quite good. It was thick and juicy, so that was great. The complimentary tanmen I do the washing up in between preparing the vegetables It’s lunchtime and a line is starting to form. 12:15 The restaurant is full to capacity An order comes in for a tanmen (large portion) . Tanmen (large portion) 1,000 yen I keep skimming the scum off diligently I make five bowls of tanmen I finish the tanmen one after another An order comes in over the phone for six servings of fried gyoza A regular customer It’s a simple, rustic tanmen, but the flavor of the vegetables really comes through and the gyoza are really filling It’s like nothing else you’ll find Recently, I’ve been a regular customer and I’ve basically conquered all the places here. My number one (recommended) is the tanmen. It has a very simple taste, but it’s really delicious. (Staff) The gyoza are pretty big too, right? It’s quite filling. It feels like you can eat a lot, so it’s nice. The line continues without interruption. The dishes are quickly cleared. An order for four bowls of ramen is placed. Two men come in. An order for tanmen is placed. I’ve been coming here since it opened, but it used to be in a different location, but I’ve been eating here since the old one . We’ll all be coming here! Thank you! It was very delicious! I ordered tangyo. It was 1,450 yen free, and yet it was so filling! Tanmen with a gentle taste. Vegetables. Simple, but packed with the flavor of vegetables. The thick, curly noodles with a wheat aroma go well with the soup and are delicious! The vegetables piled on top have a gentle taste and you can eat as much as you want… The aroma of the homemade chili oil and chili peppers and the aroma of sesame oil stimulate your appetite! The special chewy skin is delicious and the gyoza is very filling! The gyoza steamed in tanmen soup are packed with the flavor of the vegetablesThe owner made a recommended sauce for usOn the left is white pepper and rice vinegarOn the right is soy sauce and homemade chili oilHomemade chili oil and soy sauceThe spiciness is irresistibleWhite pepper and rice vinegarThe refreshing taste brings out the flavor of the gyozaStaff ) Was it a “family business” like condition for taking over the restaurant? Owner) (I was told by the previous owner) The condition was “run as a family” ” You can’t do it unless it’s a family business” and he was rightMy colleagues, I have a lot of friends so they helped me out a lotThe local people supported me in many ways and that’s why I’m where I am todayIt’s thanks to the cooperation of many people that this restaurant has been able to operate, so I ‘m gratefulPlease come and enjoy a bowl of this restaurant that has been loved for many years and connects people! A new-generation family-style ramen shop “Tonkotsu Aoto” that is flooded with regulars. Mild and easy-to-drink exquisite soup made only from pork bones . Wonton char siu ramen. I was hooked from the first bite! It’s delicious! Yes! Delicious! Char siu made from carefully aged meat that takes a week to make. The char siu was incredibly delicious! Wada, Suginami-ku, Tokyo 2-minute walk from Higashi-Koenji Station on the Tokyo Metro Marunouchi Line “Tonkotsu Aoto” opened in 2024. 6:25 am The owner, Maruta, is at work. Opened in May 2024 as the second store of Tachikawa’s family-style ramen shop “Ramen Patta Pata”. It is popular for its easy-to-drink pork bone soup made only from pork and char siu that takes a week to make. It is a notable shop that won first place in the tonkotsu category in the 2024 Tokyo Ramen of the Year New Stores. Preparation of soft-boiled seasoned eggs. Make a hole in the egg shell. Boil the egg. Preparation of the char siu one week later. Owner) “Wet aging” If you leave the salted pork in this way for about a week , it becomes similar to prosciutto.We make pork from domestic thigh and shoulder meat by letting them mature.The smaller parts are used as soup stock and minced meat for wontons.Cut off any excess fat and don’t throw it away.We salt the cut thigh meat at about 2% of the volume until it releases moisture.Owner ) Since the salting process releases quite a bit of moisture, we wipe off the surface water, wrap it in paper wrap, seal it in plastic wrap and put it in the fridge.We have to re-roll the paper every day for about a week, which is really a pain, but it’s better if it’s all delicious, isn’t it? If we go to the trouble of it , we’ll let it sit in the fridge.When the eggs are boiled, peel the shells off the eggs and add them to the seasoning.We’ll make green tea.We had some hot green tea! After a short break, we return to the preparation. We boil the komatsuna with the tough root side facing down. After the boiling , we put the komatsuna in cold water. Owner: We basically prepare thigh, belly and shoulder loin. Owner: As the aging progresses, the protein breaks down and turns into amino acids, so the aged meat is quite delicious with the excess water removed and the flavor packed inside. We trim the surface and remove the parts that can’t be used, so the yield is low, but it’s delicious. This is a specially made kettle hook for char siu. It is hung in the kettle. Aged domestic shoulder loin. The day before the aged shoulder loin is put into the kettle, it is dried in the refrigerator and salted pork belly. Pepper . It is slowly hung and roasted to give it a smoked flavor. Preparation of the soup. Remove the pork bones from the soup . Transfer the pork bones from another pot . Owner: This is the most important step. The condition of the bones you can remove tells you the condition of the soup for that day, so it’s pretty good today. It’s only the knuckle and back bones, so it’s easy to drink. I want to make a tonkotsu ramen that is easy for women to drink as well. I try to avoid the unpleasant parts of the tonkotsu as much as possible, remove all the unnecessary residue, so that it has a rich flavor but isn’t too watery. It’s a well -balanced family-style ramen, or rather, put the pork belly in the soup and boil it. Small parts are also added to extract all the flavor. Add the pork bones (knuckles) and add the pork back cartilage. Check the condition of the pork. The smoky aroma fills the store. Check the condition of the pork and adjust the heat carefully. Measure the temperature of the pork to check the condition. The pork belly pork is complete. Take the komatsuna out of the cold water. Check the condition of the pork carefully. There are a lot of vegetables lined up in front of the store. Before opening, the landlord sells vegetables. The owner also uses these vegetables. Cut the green onions. Check the pork again. They spare no effort to serve it in the best condition. Wontons , which are rare for family-style ramen . Owner) “Menya” in Koenji 食べる箇所によって味わいが変わってくるのも面白いよ English : There’s a ramen shop called “Hayashimaru” that serves really tasty wontons.They also make their own wontons and were taught how to make them, so our wontons are the same as those taught at “Menya Hayashimaru”.We add a little garlic to make them go well with the tonkotsu , but at times we wrap up to 200 of them.The amount we prepare has doubled and is still growing.The wontons are finished.The pork slices are soaked in the seasoning.A new seasoning made with kelp stock, soy sauce, etc.By adding the pork slices to the seasoning, they bring out the umami of the meat and the aroma of the smoked meat.Soak for an hour.Rinse the rice.Check the taste of the soup.Owner ) It’s perfect.Wash the pork slice pot.Making shrimp wontons, a limited menu item starting on this day.Staff ) Are they limited only from today? Owner) If this works out, we’ll start using it todayI’ll boil it for a bit, and if it turns out well, I’ll try itBoils the prototype shrimp wontonsOwner ) If it turns out like this, it’s a failureIf it sticks out, we’ll keep trying and testing until we can start selling itWe’re getting ready to openThe noodles we use are medium-thick noodles from “Mikawaya Seimen”Owner) They’re a little on the short sideThey’re reverse-cut noodles, so the other side is rough , so they’re quite thick, but they’ll be boiled in a short timeMake a sample of the limited menu shrimp wonton noodlesChar siu (aged hanging grilled thigh) Komatsuna, green onion, seaweedLimited menu shrimp wonton noodles (currently out of stock) Put on shrimp wontonYup ! It looks like a satisfactory result! Outside, customers are busy cleaning the floor, waiting for the store to open. The store will open soon at 11:00. Business hours (only open for lunch on Sundays): 11:00-15:00, 17:00-21:00. 4 seats at the table, 10 seats at the counter, 14 seats in total . Orders are made using a ticket machine . The ticket machine is cashless only (if you want to pay by cash, ask a staff member). Special ramen: 1,520 yen. Wonton noodles: 1,250 yen . Nori Tama ramen: 1,200 yen. Ebiton and Ebiton wonton noodles are currently out of stock. Toppings : Charbroiled pork tsukimi bowl: 450 yen. Table condiments: ginger, spicy seasoning, garlic vinegar, pepper, sesame, mustard greens. Hand over the ticket and tell us how firm you want the noodles and how strong you want the flavor. An order for the special ramen is placed. The special ramen is a luxurious menu topped with wonton and three kinds of pork. Aged shoulder loin, grilled hanging, grilled belly Aged shoulder loin and belly are grilled over charcoal before being served. Aged thigh char siu is cut. Wontons are boiled and turned on. The fragrant aroma of char siu grilled over charcoal fills the air. Three types of char siu, wontons, komatsuna, green onions, half-boiled seasoned egg, special seaweed, and special ramen are completed. The special ramen (topped with special seaweed) arrives. The waiter explains the types of char siu. An order is placed for the limited menu Ebiton wonton noodles. An order is placed for the limited menu Ebiton wonton noodles topped with shrimp wonton, aged thigh, and other toppings. An order is placed for the nori tama ramen, topped with special seaweed, half-boiled seasoned egg, and aged thigh char siu. The customer finishes everything, even the soup, and returns the bowl to the counter. It was delicious! A customer who ordered Ebiton wonton noodles on his first visit. It was incredibly delicious! Two special ramen and wonton noodles are ordered. The pork belly and aged shoulder loin are grilled. The aroma of grilled pork fillets fills the restaurant… 12:15 The restaurant is full. An order is placed for special ramen and wonton char siu noodles. The wonton char siu noodles are a luxurious dish with four kinds of char siu! The boiled pork belly is steamed in a bamboo steamer . The ramen is finished first . Aged thighs are hung and grilled. The ramen is completed with a seasoned egg, komatsuna, special seaweed, and green onions. The nori egg ramen and special ramen char siu noodles are complete. Thank you for the meal ! It was delicious! Even during business hours, the soup is made by adding pork bones. A large number of orders are placed. The special ramen is completed. It looks delicious ! The shrimp ton is completed. This is my second time (last time) visiting the restaurant. It was delicious, so I brought my wife. It was my favorite type of taste. In Tokyo, ramen is often very salty and strong, but this ramen is very easy to eat and I was hooked from the first bite! It was delicious! It was very delicious! Customers come in without a break. An order for the Charcoal Grilled Pork Tsukimi Donburi is placed. A soft-boiled fried egg is placed on top of the char siu rice, and then topped with chopped green onions and pepper sauce . Charcoal Grilled Pork Tsukimi Donburi (450 yen) A soft-boiled egg is added… a perfect combination, but the char siu brings the flavor even further. If you request it, you can get mayonnaise, which makes it even richer and more sinfully delicious… it was delicious! The queue continues without a break. The restaurant is as lively as ever . An order for beer is placed. It’s great that char siu comes with beer orders. An order for the special ramen is placed. Ramen arrives one after another, and the queue continues to grow. Orders come in one after another . A customer who lives in New York and saw the Tokyo Ramen of the Year article. It was extremely delicious! The noodles are also delicious, with a good balance between the soup and the noodles ! It was delicious! I’m a repeat customer! I’ve been here with my family about 4-5 times and it’s gradually become more popular, but it’s a restaurant that everyone in my family loves. Customers come in nonstop. An order comes in for the charcoal grilled pork tsukimi bowl. The charcoal grilled pork tsukimi bowl arrives. The lady here takes a bite… and smiles from ear to ear because it’s so delicious. The shrimp ton wonton noodles and ramen arrive. Looks delicious ! Wow! First, I gulp down the soup… Ah! Delicious! The mild soup with a strong flavor and the medium-thick noodles are delicious… I take a bite of the aged thigh hanging roasted pork . Yes! Delicious! An order comes in for the pork ton noodles and special ramen. I finish the pork ton noodles and then finish the special ramen . Thank you for the meal! It was delicious! A customer who ordered ramen and shrimp ton wonton noodles. The pork ton was really delicious! The pork ton was really delicious as well! The pork ton was really delicious!! The offcuts were also good! You should definitely try it. It was delicious! A customer who came for the first time: It’s a little light but very tasty. You can really taste the pork. The queue continues as usual , and ramen is made one after another. A regular customer who has been coming since the first shop, “Pattapata”, today is shrimp tofu. I always come to eat the limited edition. The ramen at Tonkotsu Takuma (the shop owner) is loved by everyone, and everyone basically recommends it, so I finish off the wonton noodles by ordering wonton char siu ramen. I cut the char siu. Wonton char siu ramen, 1,500 yen. Starting from the bottom, in order, aged thigh, boiled hanging grilled belly, steamed belly in a bamboo steamer, and the one in front is aged shoulder loin. The shiny char siu and soup stimulate the appetite… Aged hanging grilled thigh. Covered in moist and soft soup, it’s exquisite… Aged hanging grilled shoulder loin. This is meat! The stronger the umami flavor, the more you chew, the more you can feel it, and it’s delicious! The fat of the pork belly with a smoky aroma is extremely delicious… It’s different from the steamed pork belly that is hung and grilled. It melts in your mouth with one bite and is superb! The wontons with garlic are a perfect match for the pork bone soup. The firm medium-thick noodles are delicious when mixed with the soup! The mellow soup has no unpleasant odor and the flavor can be felt directly. The last customer leaves the restaurant . Staff) How long have you been making this type of ramen? Owner) It’s been about 12 years, I think. Originally, I loved Iekei ramen so much that I would go there all the time , and that’s how I ended up working at that ramen shop (the first shop I worked at). I was made the manager after about the third year, and after about seven years, a truck crashed into the shop. I couldn’t do business for a while, so I decided to go independent, and my first shop was called “Pattapata” in Tachikawa. The day I opened my shop, a state of emergency was declared, but even so, a lot of customers lined up and I cried a little. At first I was alone, but before I knew it, I had more employees, and I wanted to raise my salary and do more and more things, so I opened here this year. I’ve always made the same tonkotsu ramen, Iekei ramen, and I compete with just one sword called “tonkotsu” . I’m still researching, and I think I can make it even more delicious, but what I’m doing hasn’t changed in those 12 years. Even after 12 years, I still don’t know much, and I discover something new every day.Mr. Terada , 65, is the third-generation owner of Heian, a Chinese restaurant founded 70 years ago in Minami-ku, Yokohama, Kanagawa Prefecture.Komatsuna , working closely from the morning preparation of the ingredients, Chinese chives.I graduated from high school, but I wasn’t the type to be a salaryman, so I went into the food and beverage industry without knowing anything at all at the recommendation of a relative.The owner of the restaurant was a nice person, and I decided to take over the restaurant.At the time, there were about 10 employees, and it used to be a busy restaurant “because there were no convenience stores or anything like that.” There was a time like that.Slice the cabbageCut the porkSeason the marinadeTrim the fat and add it to the soupThe soup is mainly made from pork and chicken bones, as well as dried sardines, bonito flakes, garlic and gingerCarefully remove the scumTie the pork slices with string and add them to the soupChicken for deep-fryingWe make homemade Chinese noodles on the second floorDissolve the eggs in waterAdjust the amount of water according to the humidity and temperatureCut the green onionsStir -fried carrots and sanmaAdjust the color of the noodlesStaff ) Have you raised the prices? He did, but even with this, it was 500 yen before (for ramen) . Everyone said, “500 yen is too cheap.” “If we raise the price, no one will come,” so he said, “It’s fine, they’ll come.” “Really?” Char siu His son goes to work Preparation for fried chicken Ginger He joined a Chinese restaurant at the age of 18 and then worked at a steakhouse Doma Doma also worked at a Spanish restaurant and is still here Making gyoza Gyoza with a punch of garlic and chives Small, easy-to-eat preparation for pork cutlets Deep-frying noodles Preparation for mapo tofu Pulling the char siu from the soup and seasoning it with the secret sauce His son goes out to buy groceries While he is there, the husband cleans the floor and works hard to get ready for business Tables Total of 30 seats The interior has a calm atmosphere Opens at 11:30 Today’s lunch Half Chinese rice bowl + ramen 800 yen Ramen 600 yen Tanmen 750 yen Curry rice 700 yen Pork cutlet bowl 950 yen Half fried rice Half curry 400 yen half dumplings 250 yen set menu lunch menu 800 yen Immediately after opening, one person soft fried noodles and large serving of rice Another person ginger pork and dumplings Plenty of vegetables Chinese bean paste Savory fried noodles (Yawarakai) Served with a large serving of rice Yakisoba (Yawarakai) The Chinese sauce on thin noodles with soup is the best… Let the hot noodles cool and slurp them up in one go Eat a big bowl of rice Ginger pork with fried onions and pork and dipping them in sauce It’s a ginger pork set meal Gyoza Gyoza has also arrived Chilled Chinese noodles Large serving char siu, chicken, cucumber, crab sticks, wakame seaweed Thin omelet, bean sprouts, seaweed, pickled ginger, tomato Chilled Chinese noodles with lots of ingredients Lift up the tomato and noodles and slurp them up in one go Chilled noodles from the local Chinese restaurant are the best in the summer… A group of three men and women has arrived Half a bowl of fried rice and ramen Set of diced char siu Menma and char siu with green onions Traditional ramen Set of ramen and fried rice Ginger pork set mealThe kitchen runs in perfect teamworkThis liver is eatable even for those who don’t like liverThe liver doesn’t taste like liverIt’s often fried in Chinese restaurants, but this isn’t friedIt ‘s better not to fry it so that those who don’t like liver can eat itThe liver is quite freshIt’s really, really tenderLive liver stir-fried with bean sprouts, onions and chivesFried chicken lunch ramen and half a Chinese rice bowlLunchWe start with a taste of the soup and slurp up some firm Chinese noodlesTanmen Tanmen “Heian” This is tanmen, one of the popular menu itemsIt has a flavorful soup and thin, chewy homemade soba tanmenStaff ) Is there a menu item you often order? I like tanmen, liver and chives, and stir-fried meat and vegetables. I add pork soup and stir -fry it with miso sauce. A duo came and made a large fried rice. A large serving of fried rice for 800 yen . It was a large fried rice. It was full of diced pork and the fragrant egg fried rice was delicious. The soy sauce-based soup contains green onions. I put down the dishes and do the washing up. I put in a lot of soup and stir-fry the boiled noodles. I thickened it with pepper, sake, and potato starch. The soft noodles are filled with plenty of vegetables. I ordered fried rice with mustard. It was an old-fashioned local Chinese restaurant run by a father and son.

0:00　埼玉）屋台ラーメン 北国
地図　https://maps.app.goo.gl/p6gzCtXZzSLX2nab6
住所　埼玉県さいたま市見沼区東大宮５−３８−３
URL　https://youtu.be/y0Pvpdu0dr4

24:03　東京）えーちゃん食堂
地図　https://maps.app.goo.gl/peZPWJ8ELr1YWBpy7
住所　東京都目黒区下目黒３丁目４−６
URL　https://youtu.be/wRhMzsAKyVs

1:02:17　東京）麺屋はやしまる
地図　https://maps.app.goo.gl/1dT6d3rpktnozJm56
住所　東京都杉並区高円寺北２丁目２２−１１
URL　https://youtu.be/HPx1EYBEvf8

1:49:30　東京）餃子の店 來々軒
地図　https://maps.app.goo.gl/HbqwtDhqQFd1Uq2s8
住所　東京都江東区東陽３丁目２１−４
URL　https://youtu.be/970yb70FIQI

2:22:28　東京）豚骨 蒼翔
地図　https://maps.app.goo.gl/Po7PwHWGzkP93Sn37
住所　東京都杉並区和田3-60-10
URL　https://youtu.be/CifsZF4yvTw

2:56:26　神奈川）平安
地図　https://goo.gl/maps/vS8K9u4Sqi5Ghdux5
住所　神奈川県横浜市南区宿町１丁目１８, 野田ビル
URL　https://youtu.be/S0czwaM8XO4

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