What a massive bowl! Tokyo’s ultimate miso ramen – Noodles trip in Japan

What a massive bowl! Tokyo’s ultimate miso ramen – Noodles trip in Japan

We serves ramen with fried chicken as a topping, and I think it’s a unique kind of ramen you won’t find anywhere else I love the fried chicken It’s so delicious Thank you for waiting Takadano-Baba, Tokyo 5 minutes on foot from the station “Spicy Rich-Aged Miso – Menya Aniki” A noticeable signboard Hearty stamina soba with a generous portion Summer time menu Opening hours are from 11:00 to 17:00 and from 18:30 to 23:00 Inside the shop A calm interior with mainly counter seating There is also one table seat Many autographs from celebrities New garlic fried rice on the menu Leftovers can be taken home They also hold a food challenge with a 6.5 kg meal You can refer to this for the amount of noodles They also engage in activities supporting children It seems that many TV programs and YouTubers have visited the shop They seem to be very particular about the soup as well The opening date was November 11, 2013 This year marks the 12th anniversary. However, in March of this year, the shop, which was originally called “Umakara Ramen Hyori,” became independent and reopened as “Menya Aniki.” “Umakara Ramen Hyori” was originally a franchise shop with its main branch in Suidobashi, but it left the franchise and became “Hyori Takadanobaba Branch,” then later changed its name and reopened as a new shop. What are the specialties and unique features of this shop? The large portion size is one of its key features. Unlike most other ramen, this one comes topped with fried chicken The soup isn’t just a typical tonkotsu broth—it combines pork bone with spiciness to create a rich, savory heat. That’s why I think it’s a one-of-a-kind ramen you won’t find elsewhere You also offer some seriously oversized ramen bowls—do many people take on the challenge? It’s more like maybe one person a month Is advance notice required? Yes, that’s right. challengers need to make a reservation by the day before YouTubers and professional competitive eaters, as well as regular customers, all take on the challenge What is the largest portion ramen we can order on the day? There is a ramen called “Spicy Rich-Aged Miso Ramen EX”, and its large size with extra vegetables is the biggest portion available On top of that, some diners add fried chicken as an extra topping What is the most popular menu item? The most popular menu item is the “Spicy Rich-Aged Miso Ramen EX”, a miso-based ramen What are the toppings for that ramen? The standard miso ramen comes topped with a special sweet and spicy minced meat sauce and a large piece of fried chicken It weighs about 300 grams and is a whole chicken thigh What are the future goals and outlook for the shop? The goal is to keep the shop running for a long time, let many people know about it, and have lots of customers come and enjoy the ramen The secret to their fried chicken is double frying. They fry it once in advance, then fry it again just before serving This method makes the fried chicken crispy on the outside and juicy on the inside This is a sweet and spicy thick sauce poured over the “Tonkotsu Shoyu EX” ramen. Fried eggplant is topped on it Green onions. There are several menu items that include green onions This is garlic. You can choose garlic as a topping or leave it out. Adding extra garlic costs an additional fee This is chicken oil This is a special homemade chili oil. It’s made by infusing oil with chili peppers This is the soy sauce base (kaeshi) This is miso This is made by blending various types of miso and letting it rest overnight before serving This is fish powder. The popular “Spicy Fish Ramen” contains pork bone broth, spiciness, and this fish powder Some people also add it as a topping to regular ramen We have three types of noodles These are the main medium-thick noodles. They’re made with a blend of wheat flour and tapioca flour, which makes them resistant to getting soggy and helps them maintain a chewy, delicious texture for a while after being served Are they custom-made? Yes, we ask a noodle maker to produce them for us. I think they’re quite a rare type of noodle These are thin noodles. We use them for our tonkotsu ramen called “Aniki Black.” Some customers prefer standard thin noodles, so we use this type of noodle for those menu items These are standard Chinese-style noodles Currently, there are menu items called “Chuka Soba” and “Stamina Soba,” which use a clear broth instead of tonkotsu These noodles are used for those menu items, and those ramen dishes are not spicy Noodles boiler These pots are used to separate the different broths, such as tonkotsu and clear broth (chintan) Unlike tonkotsu broth, clear broth (chintan) is made by simmering chicken bones, so separate pots are used for each type of soup Also, when making the extra spicy broth, the amount of chili peppers differs, so it’s prepared separately This is the tonkotsu broth. It’s used most often, but since there are various menu items, some use clear broth (chintan) instead This is the boiling water used to cook the bean sprouts This is used for simmering the soup and other cooking. Right now, they are making chashu (braised pork) This is the minced meat sauce I mentioned earlier. It’s heated just before serving It’s made by stir-frying ground chicken thigh and seasoning it with a sweet and spicy flavor Is it busiest on weekends? Lately, weekends are the busiest, especially Saturdays and Sundays. Friday nights are also busy. Many customers come on weekends Are there many student customers on weekdays? It used to be that way, but now there are fewer student customers. These days, many customers are international students, office workers, young men, and also a good number of women It’s time to open Open Take out the noodles and loosen them up Add chicken oil, sauce base, and seasonings to the bowl Spicy powder Heat the pork bone broth Add some vegetables Fry the already-once-fried chicken a second time and eggplant Boil bean sprouts Boil the noodles The second frying of the fried chichen is complete Cut the fried chicken Good sounds Pour the soup Drain the noodles Place the boiled bean sprouts generously on top of the ramen The bean sprouts are piled up like a mountain Add sauce and spicy powder on top Add the fried chicken It’s quite a large portion, but it looks incredibly delicious It’s delicious! So delicious! I came here for the first time in three years. I used to come often when I was a student, and since I’m back in Tokyo after a long time, I decided to stop by I love the fried chicken Knead the miso Warm up the minced meat Medium-thick noodles with a firm texture The chicken has just been fried Mix thoroughly Add another generous helping of bean sprouts Pour sauce The meaty ramen is coming together Looks so yummy! A young customer orders a massive amount of ramen and toppings I come here once or twice a week Pound the chicken for fried chicken to tenderize it and help the flavor soak in more easily Takeout ramen Start frying the chicken This is chicken that has been marinated in sauce overnight Marinated overnight in a special soy sauce-based sauce Before that, as the staff just did, each piece is tenderized by pounding it with a knife one by one to make it softer and help the flavor soak in better How many hours do you spend on prep work each day? In the morning, I arrive at the shop two hours before opening Basically, I pound the meat and cut vegetables while running the shop It’s a lot of work, but I don’t start that early in the morning There’s a short break between the lunch and dinner shifts, during which I take a rest and do prep work for the evening What time does the night shift end? — 11 PM After finishing, do you clean up and leave right away? No, there’s preparation for the next day, and I also handle online orders So sometimes I end up working until around 1 or 2 a.m. on late nights Thanks to everyone’s support, online orders have been coming in steadily, and sometimes there’s a wait of about a month Customers place orders for frozen ramen, frozen fried chicken, seasonings, and more through the website, and we ship them out We make the products after receiving orders and then ship them out It’s quite demanding, but until now, we could only deliver our flavors to places like Takadanobaba, other parts of Tokyo, or at most the Kanto region. Now that it’s spreading nationwide, I’m really happy I want lots of people to try and enjoy it Preparing the fries Fry the potato The staff carefully wash the dishes It’s so delicious! I came here once last week Thank you so much! Sprinkle salt on it Bean sprouts are an essential ingredient for the ramen Thank you for the meal! Thank you so much! The piping-hot soup Toss the noodles with the soup Special chili oil Here, crack a raw egg and stir it in Coat the frying pan evenly with oil Pour in the beaten raw egg and rice Stir-fry vigorously Add seasonings Finally, scoop it up with a ladle and add it to the dish for plating Incredible! Add red ginger This is Spicy Rich-Aged Miso Ramen EX Add bean sprouts This looks absolutely delicious A spicy-looking sauce Place the vegetables on top of the bean sprouts Thank you for waiting Next up is the miso ramen Welcome! Add plenty of meat This is Spicy Rich-Aged Miso Ramen EX Take out the large batch of fried chicken Refill the garlic The order is extra amount of bean sprouts Add a lot of garlic This sauce tastes amazing It’s so delicious! I’ve been coming here since high school, and it’s been a while. The taste brings back memories Fry the remaining chicken as well Chashu The staff is cutting and shaping the chicken for fried chicken Maybe it’s because the miso ramen has a bit of a tantanmen vibe—there are quite a few Chinese customers too The chashu is used for Chinese-style ramen and as a side dish for drinks How much do you sell through online orders? 5 to 10 orders a day Of course, there are small orders as well as orders worth 10,000 or 20,000 yen, so currently we have a backlog of orders Is the shipping area all over Japan? — Yes, that’s right Since being featured on TV, we’ve had customers who keep coming back because they love the taste The frozen fried chicken can be eaten simply by heating it in the microwave. Just place the frozen pieces on a plate and warm them up in the microwave, and they’re ready to eat Also, the frozen ramen comes with noodles, toppings, and soup—all together. You heat the soup in a pot, add hot water, and then enjoy it Welcome! Pour plenty of sauce on top A large batch of chicken marinated in sauce Let’s order and eat! On the left is “dine-in,” and on the right is “takeout.” A lot of menu Rice series Snacks and toppings Alcohol and drinks Fried chicken You can choose the amount of noodles, vegetables, garlic, and the level of spiciness There are baskets under the chairs where you can place your belongings Paper aprons are also available Seasonings; pepper, sesame, vineger, spicy powder and soy sauce tare Extra toppings Thank you for waiting “Spicy Rich-Aged Miso Ramen EX” Thick miso soup Minced meat Fried chicken Garlic Bean sprouts Noodles Add spicy powder halfway through Drizzle a little vinegar on the fried chicken for a refreshing taste Thank you for the meal! I’ll keep introducing various ramen shops across Japan, so if you like, please subscribe to the channel! Thank you!

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[Shop🍜] Spicy Rich-Aged Miso – Menya Aniki
[HP🔗] https://hyouri-baba.com/
[Map📍] https://maps.app.goo.gl/DBtVY52FfP15zxyo6
[Price🪙]
– Spicy Rich-Aged Miso Ramen : JPY1,000 / USD6.8
– Spicy Rich-Aged Miso Ramen EX : JPY1,400 / USD9.5

[Table of Contents🕕]
00:00 Highlight
00:56 Go to the shop
01:35 Inside the shop
02:46 Interview with the shop owner 1
10:28 Open
18:44 Interview with the shop owner 2
21:33 Making ramen and fried rice
34:39 Interview with the shop owner 3
36:18 Busy time
39:20 Order & actual eat

This video was shot with the permission of the shop.

#japan #ramen #noodles #japanesefood