看板女将が厨房をブン回す愛情たっぷり家系ラーメンに常連が絶えない

看板女将が厨房をブン回す愛情たっぷり家系ラーメンに常連が絶えない

The 52-year-old proprietress runs this
family-style ramen shop , “Enfukuya.” This is authentic family-style ramen from
way back. It’s delicious , right ? Because
it’s made with Mama’s love, it’s the
“perfect bowl”! The daily-changing side dishes are
free…! Chashu minced pork bowl : 100 yen . The chashu is melt-in-your-mouth tender
and delicious! Staff: That’s right. I just had some
myself. That’s the one! Customers flock here seeking this flavor .
It’ s a taste regulars want to experience 100
times over . The ramen is truly delicious. And then, of course, there’s the owner’s personality. It makes you think , “If something
happens, I’ll go there. ” Maehara-cho, Koganei City, Tokyo 5 minutes
by car from Musashi-Koganei Station Along the Higashi-Hachi Road Established in 2022 “Enfukuya” is a family-style ramen shop run by the
proprietress (52) . Staff: How many years has the shop been
open? Proprietress: It will be exactly three
years in October 2025 . Staff: Do you run it alone ? Landlady: Yes. For prep work during lunchtime , I have one part-time
helper . We cut the heavy chicken for the chicken
oil into pot-sized pieces. We add the bones to the soup, separated by
part. We use 60kg of bones daily to make the
soup. Kombu, green onion tops . Staff: Why did you decide to work at a
family-style ramen shop ? Owner) I’ve always loved ramen , not just Iekei. I guess you could say I just encountered
Iekei The owner worked at an Iekei ramen shop
for 10 years before going independent . Owner) (At the previous shop) I started
as a part-timer . Later , I wanted to be involved in the
cooking too, so I became a full-time
employee . After that, I started my own
place . Preparing the chashu : Simmering it in the sub-soup . Prepared chashu. Cooking the rice . We use Koshihikari rice . Owner) A customer kindly sold us rice cheaply. We soaked it for a while,
then cooked the water-soaked rice . Cut green onions. Cut pork bones . Cut cabbage . Owner) I think about what to make while
cutting . I make side dishes, but I’m debating whether to make them as
regular side dishes or use them for a
chashu minced pork bowl . The daily changing side dishes are
actually free…! Landlady) I’ll use the cabbage core and
such for it . Landlady) What should I do… Looks like the side dish menu is decided. Cutting chashu for the side dish. It’s such high-quality chashu it feels
wasteful to give it away for free. Ginger, garlic, cabbage, bean sprouts , green onions … packed with veggies. Chashu, doubanjiang, miso . The side dish is done. Checking the flavor. A spicy side dish is complete . It’s too good to be free! Preparing the pitcher. Restocking chopsticks . White onions. Preparing the char siu . Landlady: “Next, open the ticket machine and post the shop’s X update . I’m not good at writing the text, and it takes quite a while.” The shop will open soon. Business Hours: 10:00 AM – 7:00 PM (Closed
once a week, announced on X) Total 8 seats. Ticket Machine: Enfuku Ramen 1000 yen Tsukemen (1.5
servings) 950 yen Seaweed 100 yen Cabbage 100 yen Cabbage & Chashu 1 0 0 yen Cabbage &
Bean Sprouts 200 yen Small Rice 50 yen All-You-Can-Eat 100 yen Miso Ramen / Miso Tsukemen +150 yen Staff
Meal Rice 50 yen Limited: Roasted Garlic 100 yen Various Green Onion Toppings ( Choose Your Favorite) Rice or Miso Flavor Available Here Chashu Minced Rice Bowl 100 yen (Sales are
irregular) Table condiments : Garlic, Doubanjiang,
Vinegar, Sesame, Pepper . Green kappa pickles at the counter .
Side dishes (free, daily special) on this
day. Customers waiting for opening. Open at 10:00 . Order for Chashu Noodles (with extra
nori) comes in. Separate and boil noodles . Prepare tare sauce. Add scallions and chicken oil. Plate rice. Chashu . Quite thick chashu. Pour soup. Add noodles to soup . Top with nori, chashu , and flavored egg.
Chashu Noodles (with extra nori) complete. The ramen is delicious, but the chashu is
amazing! The chashu is tender and it’s made with Mama’s love . It’s a “perfect bowl”! The soup absolutely must include certain
key ingredients. It ‘s rich, but I want it to be hearty
without being too heavy or overly clean . Customers arrive. An order for Enfuku Ramen comes in .
(Cabbage, red onion added) Warm the bowl. Prepare the cabbage topping. Prepare the
red onion topping. Special spicy sauce . Sesame oil . Red onion topping . This amount for 100
yen is amazing! Topping cabbage, 5 sheets of nori, 2 slices of chashu, spinach. Enfuku Ramen (extra cabbage) . Grab the noodles heartily and slurp them
up deliciously . Order an extra bowl of rice . Use the nori soaked in rich broth to scoop
up the white rice! Savoring white rice accented with red
onions . The tender, thick chashu is also incredibly delicious… Finishing
every grain of rice without leaving a
single one . Reluctantly savoring the soup
to the last drop! A regular who visits 103
times a year . The charm lies in it not
being standardized . The owner uses a good kind of eyeball
measurement , so sometimes the toppings are generous—that’s
what makes it great . Staff: How was today’s ramen ? It’s the usual flavor. It’s incredibly delicious . Please do try it! An order for chashu ramen comes in. Customers keep arriving one after another . Ramen orders come in. I order the all-you-can-eat rice for 100
yen. Even the medium size is very filling . Making the ramen : 3 sheets of nori, one slice of chashu , spinach, and a seasoned egg . Ramen
complete . An order for nori ramen comes in. Large all-you-can-eat rice ordered. Scoop out a generous portion of white
rice. Owner) If you don’t mind spicy, please
help yourself to the side dishes . Free side dishes . Spicy vegetables and chashu in generous
portions. (Free) Topped on white rice. The spicy cabbage and chashu are
delicious! Making nori ramen . Place 10 sheets of nori on top . Nori ramen complete Replace the noodle boiling water
regularly. 11:15 . The shop is packed. Now operating
with two staff . Making 3 servings of ramen . An order for chashu ramen comes in. Chashu ramen (medium) complete. A regular customer who visits 3-4 times a
month . It’s incredibly delicious , and the owner is very friendly . Staff) Is there a recommended way to eat
it? I always order rice with it. The pickles and side dishes are
also incredibly tasty , so I eat it that way. The chashu is
melt-in-your-mouth delicious! Staff) That’s right. I just had some
myself . That’s exactly it! The chashu has a lot of loyal fans among
the regulars . Staff) Everyone said the chashu was
delicious . Owner) Really? What we focus on is the simmering time . Most places simmer it for about 2 hours , but we simmer ours for about 3
hours. We simmer it in the sub-soup to achieve
that moist texture . We take out the chashu and marinate it in our special sauce . By investing time and effort, we create
our popular chashu. An order for tsukemen comes in. Make the dipping sauce . Pour the soup. Tsukemen complete. Staff) Do you come here often ? This regular customer has been coming
nearly 100 times. They’ve been coming since the owner’s
apprenticeship days . Since then, they’ve been coming here
almost exclusively. Today they ordered the limited-time miso
ramen . Staff) You don’t see miso much at Iekei
shops do you ? I thought “Oh!” and since then …
(Eating) There was a period when it was all miso
for a while . It feels like something you don’t see very
often these days . The ramen is just delicious, you know.
And then, of course, the owner’s
personality. It makes you want to come back whenever
something happens . The owner smiles even while cooking .
Her bright voice lifts your spirits too. It’s that perfect distance , comfortable
service . Customers keep coming in one after
another . 11: 45. The shop is packed. Orders keep pouring in . An order for cabbage chashu comes in. It’s piled so high it
spills over the plate. 100 yen is a steal.
Customers keep coming without pause. (with
extra garlic chives and bean sprouts). The ramen (with extra garlic chives and
bean sprouts) is ready. Serving up a large bowl of rice. Making Enpuku Ramen. I grew up in Yokohama , so I’m familiar
with Iekei ramen. This place has been doing
Iekei ramen for ages. It’s delicious, right? The noodles are a bit different, though.
The soup is closer to Rokkaku-ya’s, maybe . A regular customer who comes weekly (Noodle firmness) Soft is delicious. I always used to eat them firm , but after trying soft on the owner’s
recommendation, I’ve stuck with soft ever since . The rice is done cooking . Worried about the heat while filming
outside , the owner brought me tea. She offered a kind word of concern . In a brief moment she cleans the
counter. Enfuku Ramen, Ordered the Chashu Koma Don. Making the Koma Don. Boiled egg. Chunky chashu. Before rice became a paid item , this Koma
Don was only 50 yen! After rice became paid , the Koma Don is
served for 100 yen. Ordering the Koma Don also comes with
all-you-can-eat white rice . Even with the price hike, it’s still too
cheap . Chashu Koma Don for 100 yen . Making Enfuku Ramen . Enfuku Ramen for 1000 yen . Rich yet easy to drink, A mellow,
exquisite soup with minimal aftertaste! The chewy noodles pair perfectly with the
rich broth! The thick-cut chashu is meltingly tender
and incredibly delicious… Dip it thoroughly in the soup and scoop it
up with rice for the ultimate experience … The seasoned egg is perfectly
soft-boiled! Chashu Koma Don 100 yen . Just 100 yen … Unbelievable flavor and
volume … Chunks of chashu make it incredibly
filling…! Side dishes (Free) The spicy kick really gets your appetite
going . It’s practically made for white
rice! Staff) Do you start prepping at 7:00 ? Landlady) Yes. We close at 7:00 PM, so even on a good day , I don’t leave here
until around 9:00 PM . Since we don’t close for a break, the
owner works 14 hours straight without a
break . Landlady) My son helped out until last
year , but he’s left the shop now and is working
somewhere else . Staff) It looked really heavy and tough
even during prep . Landlady: It’s physical labor. Even after closing , I’m mostly washing
huge pots. Running a ramen shop is physical labor . It’s pretty much all physical labor now. You’ll want to come back to see the
landlady again . Please try the perfect
bowl! Looks delicious! Kawasaki City, Kanagawa Prefecture
10-minute walk south from Miyazakidai
Station Yellow sign Tantanmen, Ramen. Established 42 years ago. Ramen Kato-chan. Ramen 650 yen. Green Onion Ramen 800 yen. Kato-chan Ramen 800 yen. Tan Tan Men 850
yen . Fried Rice Set . Add to your favorite
ramen for +500 yen. Egg Roll with Meat 500 yen. Chashu Pork 1
piece 3000 yen . A 24-hour ramen shop. From 9 PM to 3 AM,
we followed the second-generation owner, Kato-san .
Started working at 19, now 50 . Owner drinks energy drinks to prepare
for night shifts . Staff: How many years have you been
doing this, Mr. Kato? I started at 19, so it’s been about 30
years now. My parents ran it back then. I was just a kid myself , maybe 8 years old. In high school, I’d work part-time during
breaks, but I wasn’t really a full-time employee, so I didn’t really understand much . It was in my late teens. Back then , I think we had about three shops . We
were basically operating as a ” R amen
Shop” format. But . when Kato- , . we
operated as a ramen shop chain . But since we weren’t part of a group, headquarters told us to change the name . Then they said if we ran it as “Ramen Shop
Karo-chan,” it wouldn’t be a problem.
Basically, it was just the “Ramen Shop”
part that was forbidden . I think 24-hour operation is pretty rare , huh? Yeah, it is. And you’ve kept that going all this time ? That’s the one thing we’ve
never compromised on since we started . How many hours do you work per day, Mr.
Kato? Usually about 10 hours. We rotate in shifts, keeping things
running smoothly. We have pairs of staff, one man and one woman. Staff:
How long have you been coming here? I’ve been coming for quite a while now . Owner: About 30 years, maybe? Not quite that long . It’s delicious. Do you often come after work? It’s a huge help that you’re open late at
night . Do you have any recommended menu items? I’d say the scallion ramen. But the fried rice is also delicious. Homemade gyoza, 6 pieces for 500 yen. Tantanmen, pork bone broth simmered for 12 hours. Homemade chashu. Making Kato-chan ramen . With charred scallions , bean sprouts , chashu, wakame sea weed, nori seaweed. Kato-chan Ramen: one large slice of chashu. Medium-thick noodles sourced from Sakai
Seimen . Pork bone soy-based broth. Scorched green
onion ramen . Green onion chashu ramen. Sorry for the
wait. Here’s your ramen. Can I have some garlic? Kato-chan Ramen’s thin noodles and scallion chashu, both thin noodles, one serving of gyoza . This is the scallion chashu . Kato-chan’s scallions and flavored egg . I’ve been passing by here constantly and had my eye on it. This is my first time coming . I’d seen it and thought I’d go sometime.
Today I finally made it. Staff) How’s the flavor? Delicious. It was delicious. I should have come sooner. Two people, one person came in . Draft beer and fried rice. The fried rice arrives . Fried rice. The
video shows a large portion . Kato-chan Ramen’s popular menu item . Biting into piping hot fried rice… Washing it down with a big gulp of beer… Here you go, your ramen . Staff) Are you two family? Yes, parent and child. Do you come often? We’re regulars now . We have to eat here at least three times a
week. We’re so hooked we start getting
cravings . What’s so great about “Kato-chan”? It has a homey feel. Being able to have a
little drink is part of it too. But the ultimate reason is definitely
“It’s delicious!” That’s why we keep coming back. People who want to drink and eat at night
come here a lot. Taking fried rice home. It’s 11 PM now. Business has been slow so
far. Sauté corn in butter. Add soy sauce and minced pork. Stir-fry
until fragrant. Butter corn with pork . Regulars order off-menu items not on the
menu. Grill both sides of the chashu . Top with wakame and scallion sauce.
Done! Grilled chashu . Staff: How long have you been coming
here? I’ve been coming for 30 years . Since before the current owner . It’s a family business . They come as father and son. Is there something you always order? The scallion chashu is delicious. It’s really delicious. Scallion chashu, scallion ramen is delicious , right ? It’s really delicious. What makes
“Kato-chan’s” shop so good ? Everything , isn’t it? Everything. Golfing on no sleep. Hardly sleeps. Mr. Kato’s hobby is golf. It’s a bit too quiet. Takeout large fried rice. Making the secret menu omelet rice . Butter. Chopped onion. Pepper. Ketchup. The owner of Eishou Ichigoten came in. Just at midnight. Customers kept arriving
one after another . Would you like side plates? No, thank you. Thank you very much . That’ll be 3,850 yen. Your spicy egg dish is ready . Next, the fried rice set . For two people , please. Customer: Seven people. Would it be okay if you waited outside for
a bit? Is it okay if we’re scattered? Customer: That’s fine . Staff: Do you come here often? Yes . Two days in a row . Second time in two
days! Customers cleaning their table after
finishing . Seven people? Should I bring out one more chair? Owner: Just put the chairs in. Make it five chairs over there . Owner: Thanks. One more added, eight people total . Owner: Two days in a row . Two days in a row, you caught me lol . Owner: I remember Making the burnt miso ramen. Burnt miso. Spicy. Stir-fried wiener sausage. Chashu ramen. Kato-chan ramen. This is the burnt miso. Yay! This is the scallion chashu ramen. Staff) Do you come here often? Third time. How’s the flavor? It’s incredibly delicious Eating this at this hour… it really hits the spot. Extra miso and the hell ramen with charred
miso. You come here quite often , huh? Staff) What do you like about
Kato-chan ? It’s delicious , right? Open 24 hours . Scallion chashu? Three. Highball. Scallion chashu. Sesame oil-scented vinegar-based dipping
noodles. Customers keep coming in despite the late
hour. Mapo tofu . Ginger pork. Ginger pork. Staff) Do you always come after work? Pretty much. It usually ends up being around this time. Well, it’s food service, so it’s like an oasis . Customers waiting outside. A group of four young men and women
arrived. Looks delicious! Looks delicious! Salt dipping noodles. Staff) How was the taste? It was delicious. First time here. Thank you for the meal! Omelette rice, fried rice, mapo, tantan
garlic extra spicy. Miso gyoza, scallion chashu , extra spicy garlic , saltiness … I love that and come here for it . Staff: Did you order fried rice earlier
too? Second time. It’s too delicious… Staff: What time are you closing today? Probably until 4 today. Just one more hour . But I gotta head to “Eisho” again before
noon. Can’t sleep at all. Gotta push through . Drinking Lipovitan D. Fight! One shot . Tantan’s extra spicy. Looks so good! Kato-chan Ramen 800 yen . Tasty? It’s delicious! Ramen eaten late at night tastes
exceptionally good… Fried Rice (Large Portion) 900 yen. Hi! Welcome! An 80-year-old mother runs this place . Up
close with old-school Chinese food in
Tokyo’s downtown! Mixed Vegetable Fried Rice 1, Gyoza 1.
Lunch Set #5 is #1 . Famous! Mixed Vegetable Fried Rice . Wow, looks delicious! Many customers come specifically for the
mixed fried rice. Started in 1981. Worked here for 42 years straight . Open year-round. Worked so hard she didn’t notice she
passed 70 . Want some gyoza? Yes, gyoza . Here you go! Gyoza. This is seriously delicious… Both the fried rice and gyoza were
amazing! My stomach is about to burst . Thank you so much! Here you go, leek and liver . Working while raising kids . My husband passed away . Shaking the wok is tough at 80, but when I iron and put on my white coat ,
I think, “I can’t let the young ones beat
me!” It makes me happy when all the customers
call me “Mom,” “Mom. ” I’m actually a grandma, though. Sumida Ward, Tokyo. 14-minute walk from JR
Kinshicho Station . Chinese Restaurant “Saikaken” 8:33 AM – Starting with opening prep . Refilling seasonings . Counter-focused interior. Tatami seating
in the back . Onions, chives, scallions . Seasonings, eggs. Soup. Broth made from pork ribs, shank, chicken
bones, and vegetables . Char siu . Char siu is boiled in the broth and
finished with soy sauce marinade. Want some? Sure! Here you go. Is that okay? Thank you . The tender char siu was delicious… Owner Kazuko Fukuzawa hails from the Amami
Islands. She arrives in the afternoon to
prepare for evening service. Some staff members were once regular
customers. They support the aging Kazuko. Making the soy sauce marinade : Salt, garlic, ginger, scallions, umami
seasoning. Crowned Tokyo’s No. 1: Mixed Fried Rice
880 yen . Egg omelet, chashu pork, shrimp . The
presence of the ingredients… Preparing the rolled omelet “Be careful, it flares up sometimes The rolled omelet topping the fried rice. Preparing the fried rice. Salt, umami seasoning. Diced chashu goes in. The fried rice is cooked evenly for a
moist texture. On the table : Coarsely ground pepper,
chili oil, shichimi pepper, soy sauce,
vinegar. Curry Rice 680 yen (Limited to 25 servings
per day) . Chashu Noodles 880 yen. Loaded with garlic . Neighborhood
Chinese-style curry rice. Comes with delightful Fukujinzuke pickles. Stir-fried Meat & Vegetables 650
yen. Sweet and Sour Pork 980 yen. Scallion
Egg & Chashu 980 yen . Lunch Set 880 yen. 10 different
combinations. Customers waiting for opening . 11: 30 Opening time Customers stream in Open for business Lunch orders come in Lunch orders called
by number Preparing soup for fried rice, . Making ramen Mini ramen for lunch Ramen Light salt flavor Boiled egg, naruto, bean sprouts, spinach,
chashu, menma Half ramen (No. 1) Ramen 650 yen Slightly curly medium-thick noodles Moist, chewy chashu Simple, satisfying flavor The old-school
ramen was delicious… Five-Ingredient Fried Rice 2, Gyoza 1 Gyoza 6 pieces 500 yen Large gyoza with thick wrappers Packed
with filling for a satisfying bite Char siu, shrimp, rolled omelet, fish cake
Five-Ingredient Fried Rice topped with
fillings Sold well right after opening Impressive visual impact… Rice dishes come with soup. Packed with chunks of chashu for a
satisfying bite… The lunch fried rice also sold well. A trio in work clothes entered. Light and nimble wok work . Pepper. Eating heartily to power through the
afternoon work. Tianjin rice bowl. Pork blanched in oil. Stir-fried ingredients like garlic chives,
wood ear mushrooms, and onions . Seasoned with pepper and soy sauce . Stir-fried meat and vegetables . Next, the “grilled meat” was ready in no
time. Your grilled meat is ready! The hearty side dishes make the rice go
down smoothly… 12:22 Thank you! Staff: Do you come here often? I’ve been coming here for decades. Bamboo shoots, bell peppers, coarsely
ground pork, and other ingredients
stir-fried in oyster sauce . Homemade chili oil with garlic packs a punch!
The stamina ramen is ready! Here’s to your energy! I’ll do my best!
Yeah! Go for it! A couple arrives . Five-Ingredient Fried Rice, Sweet and
Sour Pork . Plus Stamina Ramen . And Gyoza . Cut the required amount from the meat
block . Prepare the pork for sweet and sour
pork. Coat with soy sauce, egg white, and potato
starch, then deep-fry . Thicken the sweet and sour sauce with
potato starch . Toss the deep-fried vegetables and pork
in the sauce. Sweet and sour pork
complete!
Looks insanely delicious… Let’s eat! Looks tasty . Looks super tasty! Gyoza cooked in secret soup . Gyoza: 6 pieces for 500 yen . Bite into the freshly made gyoza . Stamina ramen. Stamina ramen arrives. Yum! Garlic, cabbage, bell peppers, pork. Sliced Pork Stew Rice Bowl 800 yen . This is insane… Here’s your mixed fried rice! 13:42 Pouring bottled cola . Thank you! Two young guys enjoying cola and local
Chinese food. Write orders in the notebook . Hey, sorry it took so long . Thank you! 14:01 Last lunch customer leaves . Lunch service ends . Three staff clean up nonstop . Staff meal time. Let’s eat! Eat well to build stamina . Part-timers finish their shift . Mom comes at 3 PM, so prep work until
then . Yes! This is Saikaken. The shop still uses an old black phone. Tokyo Skytree . 14: 52 Owner Kazuko Fukuzawa arrives. First task: making dumplings. Homemade, handmade dumplings. Using thick
wrappers to encase generous fillings . Yesterday we sold out like crazy.
Weekends are insane . Last week Friday was good too. Finely chopped cabbage and ground pork
create a juicy flavor. Staff) Do you usually come in at this time
lately? I used to start at 11 AM, but I’m getting older and it’s hot, so
starting at 3 PM is better, right ? I’m the third generation here, I think . Staff) Has it always been in this location ? Just
like this ? It must be about 50 years old? The landlord is about 86 too. Back in the day, there were 38 Sairaiken
shops . All my cousins ran them. Out of 48 cousins, 38 were doing it. We started in Uguisudani after the war
ended . Uguisudani was the main shop, then there
were others in places like Iriya and
Nippori . Takadanobaba too. Now there are only about four left . Yes! Finished rolling . Kazuko-san came to Tokyo at 18 and
entered the culinary world. She ran the shop with her late husband
while raising five children . I’m going to chop the garlic now. Since we serve things like stamina ramen , there’s maybe one person in thousands who
says, “No garlic, please.” Maybe one in tens of thousands . Everything gets garlic except fried rice .
All stir-fries . It’s not like Amami Oshima, some
backwater. Not at all . The sea and sky are beautiful . You can often see sea turtles swimming
from the pier. The turtles would be happier if they were
just decorations, right? They’re not for eating. We’ll have Naraiken’s specialty, the
Five-Ingredient Fried Rice. Should I shoot from the right ? Umami seasoning and Okinawan salt . G. Pepper . Sneak the mixed ingredients into the
ladle, shake the wok. Mixed Fried Rice 880 yen . Mom’s pride and joy. The special salt is the key to the flavor. Big chunks of char siu, plump shrimp. A little green onion in the soup . It was delicious… Staff) The reason for the unique plating? Just to stand out a bit . It looks better when displayed . Cutting cabbage efficiently . It’s hot in summer, so we bring it out
little by little , cut it , and store it refrigerated . Shopping meeting. 16:04. Off to shop for the evening service . After stir-frying rice for over forty
years , regular customers say , “We look forward
to hearing the sound of Mom stir-frying
rice.” Young folks have the strength to do it
quickly, but an auntie’s pan makes a steady clanging
sound . They say that sound draws customers .
People who came here with their parents
when they were ten are now in their
fifties . They came to eat, to raise their kids. It makes me happy when all the customers
call me “Mom.” ” It was delicious, Mom.” Even though I’m actually a grandma. Hearing “Mom, that was delicious” is the
best. Try this garlic . It has a mysterious
flavor . I got some salt-pickled garlic . It ‘s a traditional pickle from Amami
Oshima. Eating it since childhood keeps you strong
. It seems like it would go well with sake
too . Exactly! It makes the sake flow. The salt brings out the garlic’s umami. We open at 5:30 PM . Staff: Do you have grandchildren? Thirteen. Next time , my grandchild is coming back
from Germany with great-grandchildren. So I’m taking them to Amami Oshima. I’ll show them the beautiful sea. I have five kids, so I worked while carrying them around . (With my husband) I think we were together
for about 54 years. My husband has passed away now. At 80, stirring the pot is tough, but I’m
managing for now . Still, midsummer is really hard. At home , I’ m just an 80-year-old grandma
with her own ideas. But when I iron my white coat and put it
on , , “I can’t let the young ones beat me!”
I’ve got that fighting spirit. Did you see it today?
Lots of young customers, right? Weekends are packed with young couples. They all say, “Mom, that was amazing!” and
“Thanks!” before leaving. They’re so polite . Kids these days really know their manners,
don’t they? I get so much energy from
them. We started here in 1981 . I’ve worked here nonstop for 42 years . Open every single
day . Five kids? That was tough. Had to get them to school, and arrange
their weddings. I worked like crazy and suddenly realized
I was over 70. I’m grateful to my parents. Thank you for
giving me a healthy body. I’ve never had any real illnesses . My goal is to make it to 85, just six and
a half more years . Ideally, I’d pass away peacefully in my sleep when my daughters wake up in
the morning … Had the staff meal miso ramen. Garlic chives, onions, pork. A bowl to
boost stamina. The rich broth was irresistibly delicious. 5:30 PM Night service begins. Two fried rice dishes and gyoza. Three customers right after opening . Yes, Sorry for the wait. Mixed fried rice and gyoza . Sairaiken’s
signature combo. Stir-fried pork and eggplant . Crisp bell peppers and juicy eggplant .
Garlic-infused, rich seasoning. Stir-fried pork and eggplant arrives .
Immediately drizzle chili oil. Balance bites of stir-fried pork and
eggplant with rice. Making shrimp chili . Chinese soup base. Sugar . Garlic. Doubanjiang. Ketchup. Sweet and sour sauce . Thicken with potato starch . Shrimp in chili sauce is done! Quickly wash the wok. Wipe the ladle with
a towel. With flowing hand movements , prepare oil
in the wok. Thank you for the meal, it was delicious! Make fried liver. Pepper, garlic, egg white, sugar, salt,
soy sauce. Coat with potato starch and fry in oil. Crispy, springy liver. Once golden brown , drain the oil. Plate the gyoza right away . Here you go, sorry to keep you waiting! Fried liver is done too! Looks delicious! Five-Ingredient Fried Rice arrives. Two guys after work . Toast with a large bottle of beer.
Quenching their thirst . Ahh ~ Menma-chashu, dumplings. Ordered
Five-Ingredient Fried Rice and Curry Fried
Rice . Chashu, menma, cucumber . Mix in seasonings . Menma-chashu . Here we go! Let’s eat! Thank you! Yum! The dumplings are done. Staff: How many times have you been here? First time. We’re checking out places with great fried
rice. Came here today . Gyoza. These are seriously delicious… Wow, looks tasty! Add curry powder . Curry fried rice is done! Here you go! Sorry for the wait~! 18:22 Both the fried rice and gyoza were
amazing. My stomach is about to burst . Definitely want to come back! One order of stir-fried eggplant! Table 1
and 2! The leek and liver stir-fry is ready! Stir-fry the pork , add bell peppers and eggplant . The stir-fried pork and eggplant is
ready! Our top-recommended dish : stir-fried pork
and eggplant . This is the kind of thing that makes you
want to keep eating rice… Mapo eggplant is also great as a rice side
dish. Here you go, enjoy!
(Boiled pork with sweet-salty sauce) Let’s eat ! Making garlic chive liver stir-fry . Watch out , it’s hot ! Garlic chive
liver, twice-cooked pork, mapo eggplant,
and dumplings . Stir-fry garlic chives, carrots, bean sprouts, wood
ear mushrooms, onions, and liver . Add
garlic, soy sauce, and salt . Garlic chive liver is done! Making twice-cooked pork. Quick-fry pork, cabbage, scallions,
bell peppers. Add garlic, miso, chili bean paste. Season generously . Twice-cooked pork that
makes you pile on the rice. Want to share? Conversations flow between customers. Mom keeps tossing the wok . Summer in a
Chinese kitchen is brutal. Table 9, mapo eggplant and dumplings . Second round of dumplings . Making mapo eggplant. Deep-fry eggplant . Add garlic, doubanjiang, miso. Simmer minced pork with Chinese soup base. Thicken with potato starch . Mom’s recommendation!
Mapo Eggplant that makes you want more
rice. A man enjoying three Chinese dishes and
beer . Unpairo only has high-end Sichuan
cuisine. Making Tanmen . A stamina-boosting Tanmen with garlic and
leeks. Mom , is this plate okay like this? Mom)
It’s fine! Thank you very much! Thank you for the meal! You don’t find eggplants like this often. The eggplants looked delicious today . Customers who ordered eggplant today
were lucky. Ordered stir-fried minced pork with eggplant. Stir-fried
minced pork with eggplant 700 yen . Gyoza 500 yen. Ms. Wako recommends eating them with just
vinegar and pepper. The burst of meat juices and the
refreshing tang of vinegar. A dish you
could eat endlessly. Ice-cold, dry beer. Mom’s warm pot again today. Many customers
come just to hear the clatter of pots. 8-minute walk south from Miyazakidai
Station , Miyamae Ward, Kawasaki City,
Kanagawa Prefecture . A little way down an alley. Chinese Restaurant Eishou Ichigoten. Legendary tantanmen noodles and gyoza.
Intriguing… 7:53 a.m. Employee Mr. Yamamoto (76)
arrives for work . Morning prep at the Chinese restaurant. Owner Mr. Hayakawa entered culinary school at 25 trained at a
relative’s Chinese restaurant (Beijing),
then went independent . Mr. Yamamoto previously served as head
chef at a famous Chinese restaurant.
Through connections with Mr. Hayakawa’s
grandfather, he’s been helping at the shop
for 9 years . Zha cai for dishes like tantanmen. Fresh pork liver with firm edges . All these are liver dishes: leek liver, pork liver, liver miso… Cleaning shrimp, mixing in egg whites. Preparing cabbage for gyoza. Cut to a certain size, then finely mince. Drain the cabbage water. This is garlic and ginger, Add sake and blend in the mixer. This is for the dumplings . We sell a lot of dumplings . Do you have any particular
characteristics? They’re vegetable-heavy with quite
substantial fillings . Lard . Mr. Yamamoto ? Oh, that’s fine . He’s a
professional chef who’s served as special
head chef at numerous places . Staff: I
see . We learned a lot about the cooking here
from Mr. Yamamoto too . He’s been doing this for 56 years . Mr. Yamamoto goes to the gym five times
a week after work. He doesn’t lift as much as Ohtani , but Ohtani is incredible, right? He squats 220kg or so . He used to bench press 120kg, but now , you know, his kidneys are weakening, so he can’t put too much strain on them . He avoids producing lactic acid , so it’s about 60kg now. Wipe off dirt and moisture with paper
towels . Potato starch . Oil. Liver prep complete . Pork . Salt, pepper, egg mixed in. Break it up so it doesn’t clump. Preparing scallions for topping dan dan
noodles . Parboiled pork bones and trotters. Sichuan pepper . Chicken thighs simmered slowly in broth . Making the minced pork paste for dan dan
noodles. Crushed ginger. Scallions. Flavor oil. Preparing gyoza filling. Well-drained cabbage . 11: 30 Open Customers arrive as soon as we open Legendary Tantanmen 950 yen Fried Rice 750
yen Pan-fried Gyoza (6 pieces) 600 yen
Stir-fried Garlic Chives & Liver 950 yen Here you go Legendary Tantanmen Extra Spicy Can I have the noodles firm? Sure, firm noodles are fine . Addictive Yak is oba Making Addictive
Yakisoba Thicken slightly with potato starch. Ingredients: Pork, wood ear mushrooms,
bamboo shoots, cabbage, carrot, komatsuna
greens, etc . Spicy with doubanjiang, Garlic for a
bold punch. Full of stamina. Addictive Yakisoba. Stir-fry ground pork, preserved mustard
greens, and ginger. Chinese soup base . Adjust flavor with seasonings. Chili peppers. Thicken with potato starch. Legendary Tantanmen Super Extra Spicy. Top with scallions at the end to finish! Please . Can I have the mapo tofu poured over
rice from the start? Sure thing . Extra rice, pour the mapo right on top . And one gyoza. Yes, thank you. Taste it thoroughly. Homemade chili oil . Sichuan pepper. A mapo rice bowl with a sharp kick of
spice and a punch of garlic. Hello, welcome. How many people? One person ? One guest? Counter seat, please. Stir-fried vegetables. Stir-fried vegetables. Pan-fried dumplings . Packed with veggies,
refreshing flavor. Making fried rice. Counter seating next to us too . Your fried rice is ready! A regular who ordered piping hot fried
rice and dumplings. About once a month. Your fried rice is delicious. Also, tantanmen. Handling orders with smooth,
well-coordinated teamwork. Sesame tantanmen. That looks interesting . Sesame tantanmen . Yeah, Looks
delicious, huh? One Umani Soba and one large serving of shrimp fried
rice. One large serving of shrimp fried rice . One large serving of mixed vegetable
fried rice. Fried rice. Large serving of fried rice. Medium and large servings of
fried rice , right? Large serving of shrimp fried
rice . A sip of soup . Yum ! The fried rice is good too! Umani Soba. Umani Soba. Wow, that’s amazing~ It’s delicious! Yeah! Delicious! Delicious, right? Mixed vegetable fried rice . A large portion of mixed vegetable fried
rice. Excuse me. Eggplant stir-fried with miso . A dish
that makes you want more rice. Stir-fried leeks and liver . Sweet bean sauce . Eishou fried rice. Eishou fried rice first. Here you go. Spicy and richly flavored fried rice . Gyoza, sorry to keep you waiting. Here
you go. Big gyoza bursting with juicy meat
filling. Spicy miso ramen. Sichuan-style with chicken, bamboo shoots,
and scallions . With Sichuan pepper . Yes, your order. Regular, medium spicy, large ramen, gyoza,
half gyoza . Three customers arrived. All three ordered tantanmen . Garlic-packed, super hot tantanmen . The soup clings to the noodles… Chunky minced meat with real presence . So incredibly delicious~ Tasty but hot ! Here you go, extra spicy. Sorry for the
wait. Please enjoy. Chinese rice bowl . 1:21 PM . Excuse me from this side . It’s hot, so please be careful when
eating. Yakisoba . Large portion fried rice . Spicy stir-fried shrimp set meal, please . Ramen . Vegetable-packed tanmen. Legendary dan dan noodles . (Medium Spicy)
950 yen Eat the minced meat with the slotted
spoon. Eating it with rice is also good . Eishou Fried Rice (Large Portion) 1050
yen.

0:00　えんふく家
地図　小金井市）https://maps.app.goo.gl/L184pZK3LMW85SPu6
住所　東京都小金井市前原町５丁目９−４
URL　https://youtu.be/95LTAHzt55M

33:30　神奈川）かとちゃん ラーメン
地図　https://goo.gl/maps/2JsoamLZ1ZVSdpsLA
住所　神奈川県川崎市宮前区馬絹２丁目３−５
URL　https://youtu.be/p0bBPDv_PxE

1:11:36　墨田区）菜来軒
地図　https://goo.gl/maps/r7TNJe16hRfFfDv46
住所　東京都墨田区石原４丁目１９−４
URL　https://youtu.be/dTTbvaLYIiA

1:49:14　神奈川）中華料理 榮照いち号店
地図　https://goo.gl/maps/maigSxZdvXaYf9pq9
住所　神奈川県川崎市宮前区馬絹１丁目９−３２
URL　https://youtu.be/Wfh45-moJXQ

#ラーメン #中華そば #炒飯 #街中華 #関東グルメ

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