早朝４時開店→即満席 たった６席で２４４杯を捌く最強朝ラーメン店

早朝４時開店→即満席 たった６席で２４４杯を捌く最強朝ラーメン店

One sip of the soup and this reaction! Delicious! It’s seriously amazing! The popular ramen shop “Dontokoiya” where
lines form at 4 AM . By the way , I come here every day! When I can, I come for lunch too! Toppings like chashu for 50 or 100 yen … the chashu is super tasty! The tender, exquisite chashu. The line never stops since opening. Honestly, at first, it didn’t sell at all . It was common for not a single customer
to come in an hour . From there, we changed the flavor almost
daily , got advice from customers, and my wife supported me . That’s how we
got to where we are now. We were lucky, right? We kept going, almost to the point of dying, but
we didn’t die. Kanagawa Prefecture, Yokohama City,
Hodogaya Ward, Wada . From Sotetsu
Wada-cho Station. 5-minute walk. Along National Route 16 a particularly
eye-catching sign. A popular ramen shop where lines form at 4
AM . “Dontokoiya” 1:50 AM: The owner (38) arrives for work. The shop, combining seating and kitchen,
is about 33 square meters. Inside , there
are 6 counter seats . Celebrating its 10th anniversary in May
2025, it’s a popular spot with a loyal fan
base . The shop opens at 4:00 AM! Staff: Prep
starts at 2:00 AM . What kind of daily
rhythm do you keep? Owner: I sleep around 7 PM. Working roughly 11 hours from 2 AM prep
until closing . Owner: I have two kids, but I sleep
earlier than they do . I was offered coffee! Prep begins for the 4 AM opening . Using medium-thick flat noodles from
Ohashi Seimen Tama . It starts with meticulous handwashing . The signature soup is made in three
pots. Owner: “The soup is constantly replenished
, so it’s like ‘calling it back’ We keep adding to it , so it’s like it’s
always being made . We adjust it by adding
to the main soup on the far left . The butcher arrives to deliver bones and
such. Preparing the flavored eggs. Wiping down the counter . Moving seasonings and cleaning
thoroughly. The eggs are done boiling. Peeling the eggs. Soaking them in sauce . Preparing the chashu . Slow-roasting it until opening. Placing it on the counter. Preparing the
wood ear mushrooms. 30 minutes until opening. Regulars who’ve been coming for years .
Regulars started lining up at 3:30 . By the way, I come every day! Come for lunch too when you can! (I’ve been coming) for about 3-4 years
now. The prices are super cheap too, and the toppings? We’re talking 50 yen or
100 yen. Everything tastes great , right? It’s the best! Staff arrive for work. Carefully wash hands . The chashu is done! The savory aroma fills the shop . Just a little longer until opening. Despite it being 4 AM, 11 customers were
waiting for opening . No waiting in line . Before
opening/early morning: speak quietly. Business Hours: 4:00 AM – 1:30 PM .
Closed: Mondays & Sundays . Morning Meal Set (4:00 AM – 8:00 AM
only) Half Ramen + Rice with Meat Topping:
¥750 Lunch Set (4:00 AM – All Day) Ramen (2
slices of chashu + flavored egg + 5 sheets
of nori) + Medium Noodles or Half Rice: ¥1000 Full Belly Set (4:00 AM – All Day)
Ramen (3 slices of chashu + flavored egg +
8 sheets of nori) + Medium Noodles and
Half Rice or Large Noodles 1100 yen Ramen 800 yen Chashu Ramen 1000 yen Rice dishes from 50 yen These prices are
amazing…! Created to keep regulars from getting
bored . Plentiful toppings. Counter seating only (6 seats) . Table condiments: Vinegar, Pepper, Sesame seeds, Black
pepper, Ground sesame seeds , Wood ear mushrooms, Ginger, Garlic,
Doubanjiang. Opens at 4:00 . Fourteen customers were already
lined up at opening. Pay immediately upon ordering . Breakfast set. This gentleman seems to get his order with
just “The usual.” Boil noodles. Add kaeshi to warmed bowls. Chicken oil . Green onions. Warm flavored egg topping . Prepare meat rice bowl . Chopped chashu, scallions, and sauce to finish . Regulars’ meat rice bowls and chashu
rice bowls arrive. Most customers are eating rice dishes . Next, scallion chashu rice bowl is
completed. Pour piping hot soup . Thoroughly drain the noodles and add
them to the soup. You can tell it’s delicious just by
looking . Moist chashu. Top with freshly sliced chashu . Add nori, spinach. The ramen arrives. The breakfast set’s half ramen (with
purple onion added). Ramen dishes finish one after another. The breakfast set arrives topped with one
sheet of nori, spinach, and one slice of
chashu . The breakfast set’s half ramen
arrives. Next, the ramen (with three sheets of nori
and chashu) finishes. The regular’s “usual” is ready. It’s addictive, you know? It’s just
delicious. I mean , I’m hooked on this place’s soup ! Here, you can really get that piping hot
stuff! The chashu is absolutely outstanding!
Everything here is outstanding! The meat rice bowl comes with a small rice
portion topped with shredded chashu and
scallions . It’s just simply delicious! A regular’s recommended dish . I slurp down the delicious soup and
finish it all! I place the dishes on the counter and wipe down the table . Thank you for the meal! The owner’s smile too . See you again at lunchtime! A customer who came after work . Staff: Do you go to ramen shops quite
often? A few places , but honestly, this one’s the tastiest. The line was getting even longer. Making the Full Belly Set (medium noodles,
extra veggie mix). Three slices of chashu, eight sheets of nori , extra veggie mix (cabbage, garlic
chives, bean sprouts). Top it with a seasoned egg, and the Full
Belly Set is complete (medium noodles,
extra veggie mix). An order for the Student Set comes in . Damn! Delicious! A customer visiting from Kawasaki . It’s awesome they’re open at this hour,
right ? The chashu is delicious, right? The
chashu is super tasty! Grilling the chashu . The finished chashu is tender and
exquisite . Making the Chashu Ramen (with extra
lettuce, extra nori) . Four slices of chashu, extra nori , extra lettuce. Chashu Ramen (with extra lettuce, extra
nori). Making the flavored egg ramen. Flavored egg ramen
complete. Checking on customers constantly for
smooth flow . Making the full-belly set. Full-belly set ramen arrives. First , rice in one hand … Slurping the
chewy noodles… Wrapping rice in seaweed and taking a big
bite! Slurping more noodles! Can’t escape this delicious loop … Customers visiting after night shifts . Honestly, not many ramen shops are open at
this hour . Seems quite a few people take the first
train to come eat . The soup is delicious too. Highly
recommended . We keep making the soup throughout
business hours. Slowly extracting the umami from 100kg of
bones . Owner) I never trained in the Iekei style.
I used to run a tonkotsu ramen shop, but I do my own thing. I focus more on fully extracting the
matured broth , so it’s a masterpiece soup refined through
countless improvements . A rich flavor extracted slowly from pork
bones and chicken bones, thick but not
cloying . Even during the interview, many
customers savored the soup deeply . Delicious! Many customers finished every drop . Chashu ramen orders
kept coming in. 5:45 AM. The sky brightened. A customer who ordered the full meal set
said “I can’t go anywhere else to eat now. Delicious!” The most popular lunch set order comes in. The lunch set includes two slices of
chashu , five sheets of nori, a flavored
egg, and spinach . Simultaneously, the green onion ramen is
finished. Customers keep coming in without pause . Morning set , lunch set are made. Morning set half ramen (Extra seaweed) Next , the half ramen for the breakfast
set is done . The owner works nonstop in the scorching
kitchen . Orders keep coming . Ramen arrives one after another. He stuffs noodles into his mouth . Yum! He sinks his teeth into tender chashu . Delicious! Swallow the broth packed with umami … It soaks into your body… Add the garlic from the table … Savor the broth… The delicious broth packs a punch, making
it even more satisfying . Eat intently… Finish the broth too . A deeply satisfying
breakfast! It’s been about three years for me . It’s still delicious! I got the green onion ramen (medium
portion) . I got the nori ramen. Adding extra nori seems recommended . Staff: You were eating it so deliciously ! Seemed like a very satisfying meal! From opening until now, the line never
stops . They keep handling orders efficiently. Savoring the soup . It’s super tasty! Slurping the noodles… It’s so good you can’t help but nod! Preparing the lunch sets. Ramen bowls finish one after another. Replenishing wood ear mushrooms . Staying hydrated too . Regaining strength
. One more push. From 4 AM, the line never stops . Owner: We have regulars who come all the
way from Tokyo . We have quite a few who come from pretty
far away . Making a regular’s “usual” . Seven slices of chashu! Eight sheets of nori, spinach, and a seasoned egg . The regular’s “usual” is complete. One bite, and they can’t help but look up . A regular who visits 2-3 times a week
from Tokyo . Staff: What do you like about it? The meat!
The chashu! Staff: You really piled it on , didn’t you? That’s right!
Always like that! When the chashu mixes with the soup , it’s
incredibly delicious and makes the noodles go down so well! After that, the stream of customers
continued uninterrupted. Ordered the lunch set . Lunch Set 1000 yen (Ramen + Medium
Noodles and Half Rice) A robust umami spreads across the palate.
Rich yet not cloying, it’s exquisite…! The chewy, medium-thick flat noodles cling
perfectly to the soup – delicious! The chashu, with its savory aroma, is
moist, tender, and incredibly tasty… The soft-boiled egg inside is meltingly
delicious! Staff: What’s the highest number of bowls
you’ve ever served in one day ? Owner: About 244 bowls or so . We only have 6 seats , so that’s
probably the max . At first, I couldn’t sell a single bowl.
I thought , “Is this really how harsh life can be ?” It was hellish. But now, the number of
customers I serve in one hour is about the
same as my daily sales back then. Back
then , I trained at a ramen shop for ages. From
around 20 until I opened a bar at 26 . While running the bar , I planned to do ramen during the day ,
serving just 50 bowls a day . After getting married, I decided to focus solely on ramen and
quit the bar . When I closed the bar and first opened, the initial buzz meant
sales were good, right ? But then, after just three months , customers stopped coming. No customers
at all. It happened constantly . At the previous shop , the low volume
meant I could cook steadily , right?
People who liked the old place would say , “It’s totally different!
” and decide, “I’m not coming back.” I got really depressed . With no customers, the soup wouldn’t
circulate, and the ingredients just kept
going bad, right? No money either, so it was a vicious cycle . But I thought,
no, I have to serve good stuff . So from there , I started changing the
flavor almost daily , trying all kinds of things. Customers would give advice too,
right? I took that into account , tried different
things, and gradually the reviews started changing
a bit. And sure enough , when customers come in ,
the soup circulates better, so you get
good stuff out, right? That kind of balance, all sorts of
things, just hit the sweet spot . Customers giving advice, my wife
supporting me… that’s I got . and my wife supported me , so we’re here
now. I was lucky, right? Always teetering on the edge of disaster ,
getting saved at the last minute . Like, I’d get close
to death but never actually die . 24-Hour Stand-Up Soba Shop: Kashiwaya Shinjo Branch Nakahara Ward,
Kawasaki City, Kanagawa Prefecture Right
outside Musashi-Shinjo Station North Exit Stand-up counter and chairs Ticket machine next to entrance Tempura Soba: 470 yen Large Tempura Soba:
470 yen Tsune Udon 460 yen Mini Tempura Donburi Set 650 yen Mini
Curry Set 600 yen Squid Tempura Soba 460 yen Ramen 470 yen Katsu Don 640 yen Pork Don 510 yen Garland Chrysanthemum Tempura Soba 490
yen Meat Udon 510 yen 700 Yen Soba 700 yen Kama-tama Udon 460
yen Inari Sushi Chopped Green Onions Usually works at the
Kashimada branch Carefully fries each piece of kakiage
tempura in-store Purchased a Mini Tempura Donburi Set Takes the meal ticket to the counter Mini Tempura Donburi Set, here you go ! Thank you Chrysanthemum Greens Tempura A man in work clothes Orders Tempura Soba Inari 1 piece 80 yen Kakiage Soba and Inari Shichimi pepper on the table Kakiage soaked in broth Slurping soba Handmade Inari in one bite. Udon, one inari? Tempura ingredients : chrysanthemum
greens, red pickled ginger, onion, carrot. Tempura soba, here you go. Headed to the standing counter seat . Shichimi pepper on the table . Crispy, filling standing soba to start
the day. Cold soba with kakiage, please . Pork bowl, mini soba with kakiage . Staff: Finished work today? Yeah . What’s good about Kashiwaya? Well, it’s open 24 hours, so it’s good after work or when you’re
just a little hungry and can come eat
right away . Tanuki udon with egg, coming right up . Popular menu item: curry. Comes with
Fukujinzuke pickles . Curry rice, coming right up. Curry rice 470 yen . Many customers order it as a single item . The homemade curry made in-house at this
soba shop is delicious… Large portion, Thank you. Starting the day with a large serving of
kakiage soba to build stamina. The batter is thin, letting the aroma and
bitterness of the chrysanthemum greens
come through directly. The soba noodles
have just the right amount of bite and are
delicious too . Burdock root tempura soba. Udon 470 yen
. Toppings 70 yen. Burdock root tempura fried to order . Topping: Wakame seaweed . Burdock root tempura soba with wakame , coming right up. Carrot and julienned
burdock root kakiage. 6:58 Staff) What prep is this for? This is meat, for pork bowls and such. Simmering onions and pork . Curry udon, here you go . Tempura served separately. Got it. Grated yam soba with chrysanthemum
greens. Grated yam soba with chrysanthemum greens,
here you go. Return finished bowls yourself. Staff) What time do you close today ? 2:00 . What time do you open? From 6:00. We handle orders while prepping
simultaneously . Checking rice portions . Croquette curry. Your mori soba is ready. Mori soba with egg . Tanuki udon, large portion. Tempura soba/udon 470 yen . Freshly fried tempura for cold soba/udon . Chilled tempura soba. We open at 6:00 AM today. Staff) I see . That’s quite a long time working here? About 12 years? Actually, I’m from the Kashimada branch. I’m helping out today . I see. Order sequence changes—starting with the
chrysanthemum greens tempura. Shredded burdock and carrot kakiage. Burdock tempura, sorry for the wait . Thank you. Chikuwa fish cake tempura soba, ready for
you . Staff: What prep is this for? Curry rice . Staff: So you make the curry here too ? Yes. If I don’t prep it ahead , it runs out
quickly. 7:40 . Your meat udon is ready. My body can’t
keep up . Staff: I see . How old are you now? 69. What kind of people come around here a
lot?
Are there a lot of salarymen? Craftsmen, elderly folks … lots of people like that come . Quite diverse, huh ? I see . How many stores do you have now? Right now, this one, Sangenjaya, and
Kashimada . There used to be quite a few , huh? Yeah, Kawasaki, Gakudai… Back then, there were quite a few along
the Toyoko Line. Ordering meat soba. Meat soba 510 yen. Onions simmered until tender. Pork
seasoned sweet and savory. Slightly thin noodles with a smooth
texture . Shichimi pepper. 10:17 Preparing tempura for the lunch rush. Large serving of tempura egg soba, coming
right up! Curry rice. Mori soba with kakiage tempura . Soba tastes great in hot weather. Staff) Do you come often? Yeah, I come two or three times a week . What’s good about Kashiwaya? Fast and cheap. Bamboo Shoot Udon, coming right up . Mini Curry Set, coming right up . Ramen . Bamboo shoots, fish cake, chashu
pork, nori, green onions, black pepper. Tanuki udon 410 yen . Raw egg 70 yen. Tanuki udon with egg, coming right up ! Burdock tempura soba 470 yen . Curry
comes with Fukujinzuke pickles. Plenty of
pork and onions. Red pickled ginger. Pork
bowl with miso soup. Zaru soba, inari
sushi, coming right up! A businessman finishing lunch at a
standing soba shop Slurping zaru soba. Eating the inari and finishing it all! Curry Rice Mini Soba Set, here you go! A man orders fried mochi udon. He bites into the broth-soaked fried mochi . Table shichimi pepper. He slurps the udon heartily . Soba. Seven hundred yen soba order placed. Chikuwa, squid, wakame, half meat. Mini
kitsune, green onion, seaweed – a
luxurious serving . Here you go, Your ¥700 soba is ready. Hot , freshly fried bamboo shoot tempura. Holding the bowl, slurping soba. 12:08 Tanuki soba is ready. Mini kakiage donburi set with moon-viewing soba . Chilled tempura soba . Chilled tempura soba. Curry rice mini soba. Order sequence may vary. Curry rice mini
soba coming up . 12: 11 Wakame udon with egg , coming right up! Lunchtime bustle in the shop . Cold tororo rice bowl set , right? Cold shungiku and egg . Ramen . Slurping firm mori soba. Finished it all crisply. Soba’s the best
in hot weather . Mini tempura rice bowl with shrimp and
squid tempura . Ramen and mini tempura rice bowl ,
coming right up ! Handling the dishes too. Cold soba with shungiku tempura . Yes , cold shungiku, extra large portion. This Man orders tempura soba with extra tempura topping. Generously
sprinkles shichimi pepper . A luxurious
bowl with two kakiage tempura pieces. Preparing the kakiage carefully while
handling orders . First up, pork bowl with raw egg . 12: 34 . Your mini tempura rice bowl set is
ready. Kamatama udon order. Your kamatama udon is ready. One man enters . Udon . Tempura rice bowl mini udon set . Your tempura rice bowl mini udon is
ready. The tempura rice bowl is huge. He sinks his teeth into the freshly fried
fish cake tempura. The rice soaked in sauce is delicious
too… The peak rush has passed, a lull. During
this time, I quickly tackle the dishes . Large serving of shungiku soba with mini
curry. Purchased shungiku tempura soba. Shungiku tempura soba 490 yen. Popular shungiku tempura. Sprinkling shichimi pepper. Slurping the soba . Ordered curry rice. Is it okay to add fukujinzuke? Curry Rice 470 yen We went behind the scenes at the 24-hour
standing soba shop “Kashiwaya Shinshiro
Branch”. In a super cramped 2.8 tsubo space, they sell
a whopping 600 bowls!
“Nanten” Owner: About 2.8 tsubo? It’s packed tight . “Kake Soba” A mere 350 yen. My limbs are disabled due to a rare
disease . Honestly, I was told I might be bedridden for 2-3
years at worst and could never run a shop. But it’s a miracle . The signature dish is “Niku Soba” (Meat
Soba) . The generously piled meat is delightful.
The famous “Niku Soba (Double)”. Nagasaki, Toshima-ku, Tokyo Right outside the North Exit of Shinamecho
Station on the Seibu Ikebukuro Line A standing soba shop that draws up to 600
customers a day. “Nanten” The ultra-compact 2.8-tsubo (approx. 9.2
sq ft) interior has a nostalgic charm. Featured on TV , it was voted Japan’s best
standing soba shop. Up to 600 people visit daily and on New
Year’s Eve, a staggering 1,600 come. Crawl under the counter to reach the
kitchen . The kitchen is just as compact as the
dining area . President Yuasa-san (60) prepares for
opening, meticulously cleaning the shopfront and
wiping the floors . Prices start at 350 yen for kake soba ,
a welcome affordability in these times . Nanten doesn’t offer large portions of
noodles. Instead, customers can get a second bowl
as an “okawari” (refill) for 350 yen. This conscientious service allows refills
on all items for 350 yen . For meat refills, you get a “mini meat”
portion. If you want a regular-sized meat serving,
you can order it for an extra 50 yen . The shop will open soon . Business hours : 5:30 AM to
1:30 AM. ~Until 10:00 AM, one raw egg or
soft-boiled egg is complimentary. Kake Soba: ¥350 Wakame Soba: ¥450 Mini Meat: ¥500 Meat: ¥550 Double Meat:
¥700 Popular Topping Menu Refills ¥350 (for the customer only ) Table Condiments : Shichimi pepper, Fried
Dough Balls. Normally opens at 5:30 AM, but today it
opened a bit earlier. Customers arrive promptly . An order for Meat Soba comes in. Warm the bowl. Add plenty of meat , well-marinated with
flavor . Pour in plenty of broth . Add the complimentary warm egg. Top with green onions . The signature
“Meat Soba” is complete. Delicious soba available from early
morning is a working man’s ally. An order for Tempura Udon came in . The complimentary egg service until 10:00 AM
allows you to choose a raw egg. The
complimentary raw egg . Top with green onions . Tempura Udon is
complete . (Complimentary raw egg) Customers kept coming in. An order for Kake Soba came in . Kake Soba (Complimentary warm egg) In these times , 350 yen for plain soba is
a joy. First, take a big sip of the broth . Slurp down Nanten’s original soba
noodles . It tastes like happiness beyond
its price. Even after finishing the noodles, savor
the broth thoroughly . Clean your plate and leave. Customers come in as if drawn in. An order for double meat soba comes in . Even during the busy cooking, the owner
greets customers cheerfully. The amount of meat in the double is
incredible… Double Meat Soba (with a free soft-boiled
egg) The mountain of meat is incredible —you
can’t even see the soba underneath ! Customer who ordered Meat Soba Double: It was incredibly delicious. I came here
for the first time today . While Tokyo soba often has quite strong
flavors, this place is wonderfully light. I thought
it would be great for breakfast too. It was fantastic . Staff: How many tsubo is the shop ? Owner: About 2.8 tsubo, I guess . Not even one car fits. On New Year’s Eve, the shop gets busy , so
two people work, but it’s packed tight . Owner: We started with just the two of
us . We hadn’t planned on opening a soba shop, so we decided to find a location first and
figure out the business later . My partner lived near Shinamecho, so we
came to look . I asked, “What should we do near the
station?” and thought hard . I thought a standing
soba shop would be good. When we saw inside, it was incredibly
narrow. When we discussed, “Can we even do
this here?” my partner , who was working in
construction at the time , said “We can barely make it work . (Capacity)
maybe 4-5 people ?” ” We’ll have to keep customers moving,”
we said . After that, it was all thanks to our
suppliers. The butcher does the pork right in our
kitchen , and lots of places help us out. An order for curry meat soba comes in . Owner) Excuse me for a moment . We use every inch from end to end . Top it with the complimentary soft-boiled
egg and scallions, and the curry meat soba
is complete. (Service: Warm Egg) Curry udon order comes in . Owner: ” We make it by diluting the
noodle broth , so it’s not spicy . They say adding shichimi pepper makes it
tastier. ” Top with the complimentary warm egg .
Curry udon complete. Curry soba order comes in. Curry is a limited item until May. The chilling process has to be done here, so it’ll probably be available in summer
too . Curry … Owner: The temperature inside
gets 2-3 degrees higher. Considering bodies in midsummer heat, we alternate between chilled and curry. Once the curry runs out and the chilled
noodles finish , we’ll start serving curry
again. Curry Soba 450 yen (Menu until May) The sweet curry with rich broth clings
perfectly to the flat noodles…
delicious! Pop the soft-boiled egg and mix it in for
a rich flavor . (Owner) Plus, I add meat to it, so it’s super delicious. My absolute favorite ! I got it topped with meat! The sweet-savory meat is pure happiness .
It adds even more umami to the curry –
it’s the best! Eating it with the curry soba makes for a
super filling, perfect breakfast! An order for Meat Soba (Chilled) comes in . Complimentary soft-boiled egg. Choose scallions , wasabi, or ginger . Meat Soba (Chilled) is ready .
(Complimentary soft-boiled egg) Mix in plenty of ginger, then grab a piece
of meat and dig in! Next, take a big bite of meat and noodles
together. The refreshing broth paired with the
sweet-spicy meat is irresistible…! Top with fried tempura bits from the
table. Drench it in broth and eat—it’s delicious
again…! Savor every last drop and clean your bowl! An order for Curry Udon (with double meat)
comes in . Next, an order for Meat Curry Soba
arrives. The noodle maker has arrived . The noodles are custom-made for Nanten . Owner) This is meant to be half the
width of ramen noodles . When eating with meat , square-shaped
noodles don’t cling well. After trying various shapes, we settled on
these flat noodles . The udon noodles are also custom-made. Inspired by the soft noodles from school
lunches , they’re an original noodle you
won’t find anywhere else . Owner) The udon shop owner was really
surprised! When I said the (udon) image was “school
lunch soft noodles,” they were like, “Huh!?” They don’t have molds for soft noodles,
right? They bought the mold for us. It’s our udon, but I think it’d be
delicious with meat sauce too . Rice balls have arrived . We’ve started selling rice balls and
inari sushi. The noodle shop owner seems to be eating
soba before heading home . Delicious soba gives me strength to push
through another day . 7:00 AM . A line starts forming. Customers arrive one after another. The owner handles orders with fluid
movements , one after another . Owner) I can’t put any strength into my
hands anymore… My limbs are… I have a rare disease that
makes me disabled. Actually, I get tremors. It’s one of the designated rare diseases :
“Chronic Inflammatory Demyelinating
Polyneuropathy.” So when it gets busy , I lose strength in
my hands. When I was diagnosed 18 years ago, they said I’d end up hospitalized at Keio
Hospital for two months, and worst case,
I’d be bedridden for 2-3 years , never
able to run a shop again. But it’s a miracle! The owner’s cheerful voice rings out. An order for meat soba comes in . (Extra
wakame, soft-boiled egg service) Next, he prepares a double meat udon .
(Soft-boiled egg service) Staff) What was ordered? Double meat udon. It was delicious! The broth is light, but with plenty of meat, it was well-balanced . The atmosphere is nice too , kind of retro . Thank you!
It was delicious! This gentleman savored the soba broth, looking like he enjoyed it , drinking it
all down to the last drop and finishing
everything . Thank you for the meal! Thank you! Owner) I had experience cooking, but I hadn’t researched standing soba
places at all . There was a soba shop I used to frequent
. “That broth is really good, huh?” he said.
So he and his partner went there every
morning, noon, and night for two weeks
straight . When they got home , they tried making it themselves ,
experimenting with the soup base.
Eventually, they perfected a broth they
thought , ” This is it! ” But if they taught the recipe to
part-timers , the whole thing would be
revealed . So now they collaborate with a major
manufacturer to sell it as a private
brand. Customers kept coming in. Orders for meat soba (with extra kimchi) orders come
in. Extra kimchi. Complimentary raw egg. Men in work clothes come in droves to fill
their bellies. Despite the exhaustion from the busyness,
the owner strives for cheerful service. The place bustles with working men . During the brief lulls when customers
stop coming, he prepares and restocks the meat. Meat prep uses about 80 ~100kg of
meat is used daily During the busy New Year’s Eve
period, they use a whopping 300kg. The
owner works tirelessly, silently getting
the job done. Customers come in . Nanten also offers takeout. Even during
the interview , many customers were seen
using this service . This man also orders takeout. A takeout order for 6 servings comes in . Owner: Takeout varies by day, but around
50 to 100 takeout orders daily. Takeout seems
popular among women working at nearby
companies. He swiftly prepares a 6-serving takeout
order alone . In no time, the takeout for six is
complete . Customers keep arriving . An order for meat soba (with added nameko
mushrooms) comes in. The customer who ordered meat soba (with
added nameko mushrooms) says, “I’m a greengrocer . I delivered vegetables and had breakfast .” Staff: “What do you recommend?” Everything is delicious! Filling your belly with tasty soba gives
you energy to power through the day . Handling orders while simultaneously
washing dishes. Staff) What’s the highest number of
customers in a day ? Owner: About 1,600 people . Staff: That’s amazing. New Year’s Eve is obviously super busy. There’s a line of 30-50 people all night . Except for New Year’s Eve and such,
regular operations are one-person shifts. The owner sometimes comes in on busy days
or to let employees take breaks . We split 24 hours between three people ,
so the basic shift is 8 hours per person. Even though it’s called operating hours, ( the 4 hours between closing and opening)
are spent cleaning and prepping, so it’s effectively 24/7 operation. After finishing the morning shift , the
owner comes back to let the staff take
breaks . While standing in the kitchen, he also handles his core duties as the
company president . Owner: “There’s no
Labor Standards Act for business owners.” An order for wakame soba comes in. An order for meat soba comes in. It hasn’t changed since we first opened.
“Meat Soba ” Owner) We used to go to a soba place to
eat meat soba. That place had a standard amount of meat. We’d eat it thinking, “If only there was
more meat in this, it’d be perfect. ” So when we opened our own place, we
decided to do that . But then the cost didn’t work out . Ordering Meat Soba Double . Meat Soba Double 700 yen (Soft-boiled
egg included) The mound of double meat is delightful ! The balance between the light broth and
the savory, sweet-spicy meat packed with
umami is perfect! Pop the soft-boiled egg… Mixing it with the meat makes it
incredibly delicious! The special flat noodles cling perfectly
to the broth… delicious! The seasoned boiled egg on the table ? Soak it in the broth for even more
flavor! During the brief lull when the shop calms
down , the owner cleans the counter , restocks
the noodles , working nonstop . Owner: “I
don’t have the strength to tear open the
noodle bags, so I just make slits. It’s just a sick person’s trick .” Staff: “Even so, Mr. Yuasa, it’s
amazing you keep standing at the shop like
this.” “I don’t really want to stand, though,” he
said with a happy smile . Staff: How many years have you been in
business? Owner: About 28 years now. Combining the house loan and shop debt ,
it came to around 70 million yen. The costs were insane, and I almost went
under . I worked part-time on weekends because
it paid well . (Then ) I’d skip sleep to run the soba shop or
To let three employees rest, I’d work 24
hours straight alone . I did stuff like that constantly . No wonder my body broke down after years
of it . Now we have about six staff. After I got sick, I realized that wasn’t
sustainable. We revised the pricing, got things somewhat back on track, paid
off the debt, and now we’re fine . Staff get full two-day weekends plus one
or two three-day weekends a month. No Showa-era tough-guy mentality here. It ruins your health . Staff) You’re turning 60 this year? Owner: I’m 60 this year. After 28 years in business , kids who were babies back then get married
and bring their own children here. Looking back, it feels like it flew
by. For 28 years , we’ve been loved without
change. Please come taste a bowl you can
only experience here! Hayashimaru Noodle Shop: The line-forming
spot where premium wontons fly off the
shelves ! Customers flock for the exquisite
wontons ! The wontons were insanely delicious! The wontons were delicious ! Sold out before closing time—the soup was
completely gone! An exquisite broth blending chicken, pork,
and seafood . The dashi is amazing! Slurping down the delicious soup . So good! It’s a flavor you don’t find often, so it kinda gets addictive . 4-minute walk from JR Chuo Line Koenji Station
North Exit , Koenji Kita, Suginami-ku,
Tokyo . Just one street in from Koenji
Koshin-dori Shopping Street . The
line-forming, exquisite wonton ramen shop
“Menya Hayashimaru”. This popular shop is known for its
homemade noodles and handmade wontons. (51
years old) runs the shop with his wife . The ramen soup is a double broth combining
animal-based stock and Japanese-style
dashi. They add bonito flakes , mackerel flakes ,
and natural kombu seaweed to the pot of
Japanese-style dashi . They also add bonito flakes and mackerel
flakes to the dipping soup base . and
mackerel flakes. Dried sardines are added to the pot of Japanese-style
broth. A generous amount of dried sardines is
added. Dried sardines are also added to the
dipping noodle soup . Green onion oil is made. Owner) Since we make our own wont ons and noodles, the wrappers are
homemade too. Everything is essentially
handmade. Noodle production begins. We
blend domestic wheat flour , adjusting the
ratio daily based on temperature and other
factors. We use a noodle machine from
“Shinagawa Menki.” They apparently visited
Shinagawa Menki for an interview on
“Kazuyamaru”. Owner) They’re used all over the world . Even the soba chain “Yudetaro” uses
Shinagawa Menki machines . Owner) When Shinagawa Menki started 80
years ago , it was 100% for soba shops, but now ramen
shops are the majority, they said . Set the dough kneaded in the mixer. Roll the dough while pressing . Repeat this process two more times. The dough pressed three times is smooth
and chewy. The dough is complete. A photo with the owner of “Sosho” in
Higashi-Koenji , whom we also interviewed
on our channel . A photo with the owner of
Sōshō. The wontons served at Sōshō are made using
a recipe directly taught by Hayashimaru
owner Mr. Arima. His wife prepares the wonton filling . Mixing with force . The stickiness develops. The filling is complete. Making the wontons . The wonton skins are also handmade . Each one is carefully wrapped. The total weight of wontons prepared in a
day is 2 kilograms. Cutting the dough. The chewy homemade noodles are complete. The noodles are served after resting for a
day . I think these have more bite . After finishing the noodles, the machine
is cleaned. The shop is in its 21st year . The Arima couple took over 3 years ago .
Owner: It wasn’t me who started it. It’s
more like I took over from the original
owner, Mr. Hayashi . Staff: Where did you train? Owner: There was a shop in Meguro called
“Kazuyaya” where the original owner
worked. and I worked part-time there, so that led me here. Putting out the street sign . Taking a break at the public bath . Preparing the chashu . Baking the chashu , soaked in sauce in the
oven . Cooking the rice . Adding ice to cool the rice while it
absorbs water slowly – that’s the key to
making it delicious . The chashu is baked . Coating it with more sauce . Baking it again in the oven . The scallion oil is ready . Making shrimp wontons. Each wonton holds a whole
peeled shrimp . Remove dried sardines from the base soup
stock. Remove kombu from the Japanese-style broth. The Japanese-style broth is
complete . Tasted the Japanese- style broth . It has a sharp flavor ,
concentrated umami from kombu and dried
sardines . Blend the Japanese-style broth
with the animal-based soup . The ramen soup is complete . Check the flavor. Seems like a satisfying result. Tasted the ramen soup. The addition of chicken and pork umami
adds depth and expands the deliciousness. Owner) We’re making the base stock for the
dipping soup . After finishing the ramen soup, we blend
it with this. That’s how the dipping soup is made . Blend the ramen soup with the dipping
soup base at a 2:1 ratio . The dipping soup is complete. Tasted the dipping soup. The umami from bonito and mackerel flakes
comes through strongly and tastes
delicious. The chashu pork is done grilling . Add honey to the sauce . Coat generously with the sauce. Grill further in the oven . The rice is cooked. Cleaning the shop. Sweeping every corner . Preparing pitchers. Wiping menus and tables. Cutting green onions . Owner: I was a full-time homemaker. This is my first time in the food service
industry. I’ve never even worked
part-time. Since getting married . Staff: Have you two always run it
yourselves? Owner: Yes , just the two of us . Staff) So you’ve never had part-time
help either? Owner) There’s a lot of prep work , right? So having someone help
with prep would make things easier, but then we couldn’t trust them with it . Make the tasting ramen . Soy sauce base, scallion oil, scallions . The tasting ramen is ready . Owner) I think boiling it for just over
3 minutes should be fine today. The soup today has a good balance , you know? Nothing
stands out too much . Sometimes the dried sardines are too
strong, but that’s tasty in its own way . The shop will open soon . Opens at 10:56 . Business Hours : Mon, Tue, Fri 10:56 –
15:30 / Sat, Sun 10:56 – 16:15. Generally closed Wednesdays and Thursdays.
Closes early when sold out. Line up to the left (do not stand in front
of the entrance/exit) . No waiting for others . Tsukemen (up to 2 servings for same
price) ¥950 Choose soy sauce or salt
flavor . Wonton Noodles (5 meat wontons) ¥1050
Mixed Wonton Noodles (3 meat, 2 shrimp
wontons) ¥1150 Dry-style Dandan Noodles (up to 1.5
servings for the same price) 1250 yen Boiled egg 120 yen Large Turuturu 50 yen Premium Tsukemen 1400 yen Premium Ramen
1350 yen Customers arrive promptly Ordered Mixed Wonton Noodles Paid first Prepared the Mixed Wonton Noodles Mixed Wonton Noodles include 3 meat
wontons, shrimp wontons. Boil the homemade noodles in plenty of
water . Soy sauce base . Soy sauce base, scallion oil . Scallions. Pour the ramen soup into the bowl . Place the chewy homemade noodles on top . Wontons, menma, and the carefully prepared chashu pork . Top with nori seaweed . The Mixed Wonton
Noodles (Soy Sauce) are complete. Top with nori seaweed. The Mixed Wonton
Noodles (Soy Sauce) are complete. A customer arrives . Or ders Mixed Wonton Noodles (Miso instead, extra
noodles). Customer orders Mixed Wonton
Noodles (Soy Sauce) Boil wontons Prepare sauce Miso-style bean sprouts and cabbage Dissolve miso in ramen broth Pour miso broth Mixed wontons, Boiled bean sprouts and
cabbage Mixed Wonton Noodles (Miso Change, Extra
Noodles) Mixed Wonton Noodles (Soy Sauce) Customer arrives Orders Wonton Noodles (Salt-based broth,
extra noodles) Wonton Noodles come with 5 meat wontons Wonton Noodles (Salt change, large
noodles) completed. Customer arrives . Orders wonton noodles (soy sauce). Wonton noodles (soy sauce) completed. First, slurp the soup . Then savor the delicious broth. The chashu , packed with meat flavor and
silky smooth , is exquisite… The homemade thick noodles , chewy and
springy , cling perfectly to the soup –
delicious! Finished eating in no time , drank every
last drop of soup, cleaned the bowl! Had been here before , loved it, so came
back. The thick, straight noodles are delicious,
aren’t they ? For toppings , they recommend the “Turu
Turu” – super slippery wontons . Truly delicious. Customers kept coming in without pause .
Ordered Mixed Wonton Noodles (with extra
Turu-turu) I ordered wonton noodles. The mixed wonton noodles were ready . The Turu-turu topping. The mixed wonton noodles (with extra
Turu-turu) were ready. Amazing! Turu-turu! The silky smooth wontons alone are
delicious when mixed with the soup! The shop is getting busy. Orders keep coming in . Wonton noodles keep being completed . Ordered mixed wonton dipping noodles (3
servings). Ordered 2 servings of dipping noodles here . For the dipping noodles , cut the chashu . Rinse with water to firm up the noodles. Change to 3 servings for an extra 100 yen
. Chewy, glossy noodles . Owner) (For the dipping sauce) I think most places probably just reduce
the amount of ramen soup or adjust the
sauce quantity . But for tsukemen , they make it separate
so it tastes good on its own . Mixed Wonton Tsukemen (3 servings)
arrived. A large order of tsukemen came in . Soy sauce base , scallion oil , vinegar , chili powder , granulated sugar , chashu, menma , scallions. Tsukemen kept arriving one after another.
Tsukemen (with 2 shrimp wontons) ¥1,110. The dipping broth, rich with Japanese
dashi, is light yet packs a punch of umami . You can really feel the generous
toppings like the thinly sliced chashu . The plump, juicy shrimp wontons are
delicious…! Homemade thick straight noodles. The noodles have a strong bite and a chewy
texture . The thick noodles cling well to the soup
and are delicious! A customer ordered three servings of the
mixed wonton tsukemen . I was already hungry and came looking
forward to it . I’d only ever come when the previous owner
was here , but I came again after a long time and it
was still delicious as ever. Especially the wontons were incredibly
tasty, as always . Thank you for the meal! Lunchtime hit, and lines started forming . Customers poured in one after another . 12:00 PM , the shop was packed. Orders kept coming in. Making the miso soup base . Dissolving miso in the ramen broth . Wonton noodles finished one after
another . Then making the dipping noodles. Many customers were seen gulping down the
delicious soup . It was delicious! A father and son visiting the shop for the
first time : “The noodles are amazing ! Super smooth and incredibly
tasty ! Even my dad, who doesn’t usually eat
ramen, finished his bowl in no time . It was delicious!”
It’s light and refreshing, not greasy or
overpowering . The soup is rich but not heavy, so even women should find it easy to eat. Beer, Plate wonton, ordered the appetizer set . Boiled cabbage for the
appetizer set . Menma , chashu, boiled egg on top . Appetizer set complete . Plate wonton also complete . Making chashu rice . Plenty of chashu piled on, accented with
pepper. Green onions on top. Chashu rice complete. Replenishing wontons. Customers keep coming in nonstop . Mixed wonton noodles (with extra boiled
egg). Making ramen . They come to eat here quite often . Why do I come here? Because I want to see Mr. and Mrs. Arima . They’re interesting, aren’t they? The husband absolutely adores his wife . But she completely rejects him . They’re such a loving couple, so putting that
aside , the ramen is also incredibly
delicious, so I come often. The line had grown even longer. A large order of tsukemen came in. An order for braised pork belly rice came
in . Delicious! Wonton plate ready. Candy for the kids. Scallion wonton noodle order comes in. Spicy scallions. Scallion wonton noodles ready. Small portion wonton noodles ready. Orders keep pouring in. Salt-based mixed wonton noodles, Wonton
noodles (with extra menma) made. Refilled the soy sauce base. Wonton noodles arrived. Made tsukemen . Hot wontons. Blowing on them, then chomp ! Unconsciously nodding in
approval at the deliciousness! A man gulps down a sip of soup. Yum! First-time customer . It was incredibly delicious , wasn’t it ? That feeling that really hits you. The wontons were delicious. Definitely a winner! A regular customer who visits every week I always get the mixed wonton noodles. The broth is delicious! It’s well-balanced overall, or rather, it has a flavor you don’t find much
elsewhere. At other places, it can be a bit too strong. About 3 hours after opening, the line still stretched out. Orders kept coming in one after another . An order for dry-style tantanmen came
in. Ground pork, bamboo shoots, and daikon sprouts were added. The
dry-style tantanmen was complete . Mixed wonton noodles (with added boiled
egg) is finished . An order for dipping noodles with 6
wontons comes in . (With added spring
onions, chashu pork, and extra toppings) A beer order comes in . A snack set is prepared . Wonton noodles (with spicy miso sauce)
are made . A customer wants chashu pork for takeout . Two pieces of chashu pork are purchased . Owner: ” Thank you so much!” The customer seems to really like the
chashu pork . Mixed wonton noodles (with added fried
scallions and bean sprouts) Regular customer. A ramen that balances tenderness and umami
, just like the couple who run the place . Ordered wonton noodles (soy sauce). Wonton noodles 1050 yen . The soft broth, rich with chicken and
bonito flavors , has depth and is
exquisite! Meat wonton. The ginger-infused meat wonton bursts with
umami when you bite into it… absolutely
delicious! The chashu, made with time and care, melts
in your mouth and is incredibly delicious . The homemade noodles, with their firm
bite , cling to the soup and are
delicious! The ramen soup sold out . They closed at 4:15 PM that day, about
30 minutes early. The exquisite wontons made by the couple
working together . Please try this bowl
you can only taste here! If you quit without trying , it’d be such
a waste, right? A dedicated, authentic hand-made soba shop
using entirely homemade flour :
“Nagareyama Suzuki”. When you’re truly passionate and working
hard, everyone cheers you on. That’s just
how it is . Limited to 20 servings per day:
Hand-ground country-style soba, coarse-ground thick soba noodles . Amazing! Tenzaru Soba . The noodles were so tender and delicious. The broth… the more you drink it, the more delicious it gets towards the
end. I definitely want to come back. Located in a quiet residential area, a
6-minute walk west from Hatsushiro Station
on the Tobu Noda Line, in Nishihatsushiro,
Nagareyama City, Chiba Prefecture . A
hand-made soba restaurant. A traditional hand-made soba restaurant
using completely homemade flour.
“Nagareyama Suzuki ” Signboard remains to this day. Soba enthusiasts visit from across the
nation , sometimes lining up from opening
to closing . Owner Mr. Suzuki uses buckwheat sourced from contracted
farms nationwide to craft hand-made soba using entirely
in-house milled flour . Preparing the broth begins. Remove the steamed bonito flakes from the
pot . Shave the bonito flakes using a
traditional machine . Add the freshly shaved bonito flakes to
the pot containing kombu broth . and skims off the scum . He simmers it for a while to extract the flavor , checks the taste, and filters it through a cheesecloth . The bonito flakes are returned to the
pot for use in the second broth . The filtered broth is poured into a container—the first broth is complete. He removes the kombu . He adds the kombu broth to the same pot
to make the second broth. The first broth prepared the previous day and the second broth. Soba noodle making begins . Considering the day’s weather and other
factors, blend the buckwheat flour. Shop owner: “They’re all different, so we
make them in various ways Make thick, coarse-ground soba noodles
(Soba containing 10% buckwheat flour
ground with an electric stone mill) Thoroughly mix the buckwheat flour and
water . Adjust by adding water as needed while
observing the consistency . Gradually gather the dough. Once the dough is firmly gathered, rotate it while pressing out air to shape
it. Press down on the dough from above to
flatten it . Roll out the dough with a rolling pin . Owner) Since becoming a handmade soba
shop , Owner) It’s been about 20 years since we
started under the name “Suzuki.” Before Suzuki , it was a soba shop called
“Sarashina” run by the owner’s father. Owner) I only did delivery. I never
learned from anyone. Shop Owner) When I was 30 and thought
about going to train (in soba), I got into a car accident . I went into
cardiac arrest and couldn’t work for about five years . But I snapped out of it. Since I’d already lost my life once, quitting without doing anything would be
boring, right ? So I tried making (soba) noodles. I started eating at other soba shops . That’s when I thought, “Ah, this is the
right firmness.” I repeated that every day, and eventually perfected coarse-ground thick soba. Owner) I also make country-style soba and
soba made with raw flour . Owner) This is country-style soba. Staff) It’s the limited-edition “Hitachi Autumn Soba” from the menu , made
from original seeds . It’s not the kind you’d find at regular
soba shops . Staff) Original seeds, you mean? Owner) It’s an old native variety that
hasn’t been mixed. The ones I get are
mostly “hand-harvested and sun-dried,”
still attached to the stems . They’re
sweeter and have a richer flavor than the
ones cut by regular combine harvesters .
This makes about 10 servings. I’ll make
one more batch later. Cutting bell peppers for tempura . Preparing colorful tempura ingredients:
vegetables, mushrooms. Grinding spicy radish. It has less moisture than regular daikon
and a distinctive sharp spiciness. Grinding yam for the tororo dipping sauce . Mixing in egg yolk. Adding soba sauce and mixing. Tororo dipping sauce complete . The tororo
for the soba is complete . Grate fresh wasabi . Make the tempura batter . Place parchment paper on the plate for
the tempura . Prepare the okra . Chill it in ice water. Add the sauce and refrigerate . Two reservations are booked for lunch. Phone reservations are also possible . The phone rings again. Depending on soba sales , we may close
early without evening service . Sweep every corner with a broom . The shop opens promptly. Open at 11:30. Parking for 5 cars available. Note: The lot across from the shop is not
our parking area. 15 table seats. 11 tatami mat seats. Total 26 seats . Fresh Flour Soba Noodles (Zaru) ¥1,050
Hand-ground Country-style Soba Noodles
¥1,300 (Limited to 20 servings) Tofu Egg Soba: ¥1,450 Tsukemen with Grated
Yam Soba: ¥1,800 Assorted Tempura: ¥2,200 Popular Braised
Duck Loin: ¥1,450 Soba Samurai Orders taken per table (for
all seated guests) Ordered Imayoku Plus for 3 people
(Three-color platter: 100% Kiko-uchi,
Coarsely Ground Thick, Hand-ground
Country-style) Can I get a large portion? Large portions available for “100%
buckwheat flour noodles” and “Coarsely
Ground Thick Soba” (Hand-ground
Country-style not available) Ordered Kinseki Plus (Large/Regular
Portion) , Assorted Tempura, Braised Duck
Loin Cooking Kinseki Plus’s 100% Buckwheat
Flour Noodles Boil in plenty of water Quickly rinse under cold water Chill thoroughly in ice water Serve on a bamboo sieve (100% buckwheat noodles
made from buckwheat grains ground in an
electric stone mill) The Kinseki Plus Fresh Flour Zaru arrives. This batch “Ono City, Fukui Prefecture”
and “Kinsagō, Ibaraki Prefecture”. Blended
buckwheat flour from Ono City, Fukui Prefecture and Kinzashigo,
Ibaraki Prefecture . Kokaku Plus’s
Coarsely Ground Thick Soba is ready . Prepare the tempura assortment . Arrange the tempura . Tempura assortment complete. Cut the braised duck breast . Lightly sear with a burner. Drizzle with sauce . The popular braised
duck breast is complete. One female customer arrives. Kokaku Soba . Orders a small tempura. Kokaku S oba’ s Freshly Ground 100%
Buckwheat Soba is boiled. The Kinseki Soba fresh flour zaru soba
arrives. Savor the firm, fine-cut noodles . The shrimp tempura is crispy and has an
elegant flavor. Boil the hand-ground country-style soba . Kinseki Plus’s hand-ground country-style
soba uses premium stone-ground buckwheat
with the hulls intact . First-time customer . Staff: What did you order? Imagawa Plus (Three-Color Assortment). That was delicious, wasn’t it? Orders come in for fresh flour zaru soba,
coarse-ground thick soba , country-style
soba, and tempura assortment. Pouring soba dipping sauce into bowls . Soba dipping sauce and condiments are
brought out. Enjoy the dipping sauce and condiments
paired with the soba. Coarse-ground thick soba comes
with salt . Oh! Boiling 100% buckwheat noodles made with
raw flour . Boiling country-style soba. The owner handles almost all cooking alone . Frying tempura . Pouring tempura dipping sauce into a
bowl. An order for country-style soba comes in. Country-style soba (single serving) And
the Ima Koto Plus country-style soba is
complete . This is buckwheat flour from Kinzashigo,
Ibaraki Prefecture. After hand-harvesting , it was sun-dried
and then ground in a hand-operated mortar with the
black husks intact . This pairs well with spicy radish, so an order for a large serving of spicy
grated radish soba comes in . An order for toji-tama soba comes in. Boil the fresh flour-based 100% buckwheat
noodles used for toji-tama soba. Crack the eggs. Gradually add the beaten eggs . Place the egg-topped soba and broth into
the bowl containing the soba noodles . Egg-Topped Soba: ¥1,450. Ono City, Fukui
Prefecture, Blended with Kinza-go from
Ibaraki Prefecture. The soba’s aroma wafts softly, its crumbly
texture delicious. The generously added soft-boiled egg
blends with the broth, creating a flavor
that soothes the body. The broth… the more you drink it, the more delicious it becomes towards the
end . Also , the dipping sauce paired
wonderfully with the spicy radish –
incredibly delicious! I want to come back again. Two women arrive . Next, a customer with children arrives . An order for Tempura Zaru Soba comes in. Pouring tempura dipping sauce into the bowl .
Tempura is fried. Four customers arrive. 1:00 PM . The shop is full. Two orders of Tempura Zaru Soba and two
orders of Hand-ground Country Soba . Two more customers arrive . Raw Flour Zaru, Hand-ground Thick Soba
(large portion) , country-style soba, and
tempura zaru soba. Orders kept coming in . Only one serving of country-style soba
left. Boiled the fresh flour 100% buckwheat
noodles for the tempura zaru soba. Boiled the coarse-ground thick soba
noodles . Amazing! This combines two locations : Ono in Fukui
and Kinzako in Ibaraki. Enjoy with broth or plain, or with salt . First, try it with salt . Mmm! It’s satisfying to eat . The more you
chew, the more you feel the buckwheat
aroma – delicious! Boiling hand-ground country-style soba. Frying tempura for the tempura soba . Efficiently preparing large quantities
of tempura and soba . Plating the tempura . Finishing the freshly ground 100%
buckwheat soba one after another . A customer visiting the shop for the first
time in 30 years . Today, tempura soba and spicy grated
daikon radish soba. It’s refreshing, isn’t it? The soba is tender and crumbly. Yeah, the soba was delicious. Quickly clearing away dishes . Imayashi Plus, Imayashi Soba. An order
for tempura assortment comes in. An order for grated yam dipping noodles . Preparing four servings of 100% buckwheat
noodles made with raw flour . An order for tempura soba. Boiling 100% buckwheat noodles made with
raw flour . Tempura soba, 2500 yen . Soba broth . Thin noodles glide smoothly down the
throat . The sweetness of the buckwheat is
exquisite… The sweet-savory, rich dipping sauce
accentuates the soba’s umami . The set tempura (2 shrimp, 5
vegetables). The crispy tempura has a light, refined
taste . Tempura salt brings out the ingredients’
natural flavor . Finally, I enjoy the soba-yu . Thank you for the meal! Owner: It all started with Kinza-go in
Ibaraki. That soba was amazing , you know? But they wouldn’t share it—it was already
destined for someone else . Still, they had plenty of fields. They told me , “We’ll lend you the
machinery, so grow it yourself.” So I grew it myself for ten
years . Because of that connection, everyone trusted the soba I served earlier
. They started saying , “Will you use it?
Will you use it? ” So our relationship has lasted about 20
years. With farmers’ soba, it’s not just “Give me
this much.” When it’s ready, I have to buy it all . Otherwise, they wouldn’t feel secure
growing it, right ? They want to put their heart into it
too. So I work hard, get everyone to eat the soba , and collect
the money. If I don’t , I can’t buy the soba this
fall . But thanks to everyone, I’ve managed to
keep going . When you’re passionate and working hard,
people support you. That’s just how it is. The taste of passion poured into soba. A
masterpiece you can only savor here!

0:00　神奈川）どんとこい家
地図　https://maps.app.goo.gl/q7f5Fq6EXtF3ct9n6
住所　神奈川県横浜市保土ケ谷区和田１丁目１１−２５
URL　https://youtu.be/DZlCm-WHmrY

28:06　神奈川）かしわや 新城店
地図　https://goo.gl/maps/Tc14enVSchipyFu2A
住所　神奈川県川崎市中原区上新城２丁目１１−３
URL　https://youtu.be/WAKnEbWvLXA

1:17:38　豊島区）南天
地図　https://maps.app.goo.gl/9LxViRr9r1CHH4UL8
住所　東京都豊島区長崎１丁目２−２
URL　https://youtu.be/LcnCHe7SLHw

1:47:18　杉並区）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

2:34:32　千葉）流山 すず季
地図　https://maps.app.goo.gl/8jfMg7vKq6f2ycMy5
住所　千葉県流山市西初石３丁目１−１７
URL　https://youtu.be/NwvLPrF50PE　

#朝ラーメン #立ち食い #炒飯 #うどん #関東グルメ

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります