ラーメン１杯５５０円 ７０歳ワンオペ女将が走り回る激渋ラーメン食堂

ラーメン１杯５５０円 ７０歳ワンオペ女将が走り回る激渋ラーメン食堂

Kadoya Shokudo, a diner run solo by a
70-year-old mom . Mom used to cook with firewood, you
know. It’s been firewood all along, like
primitive times. But honestly, the ramen is delicious! I just keep craving it. It’s straight out of the Showa era, you
know . (The Chinese noodles) are still 550 yen. I don’t think she’s changed it in about 25
years . I’m already 24 now . I’m turning out just like my mom , you see . (My mom) is always so
cheerful, really. She gives me energy . Isn’t it tough running the shop all by
yourself all the time ? After decades of doing it, you get used to
it. You get used to it. A town where life naturally harmonizes.
Mibugawa, Saijo City, Ehime Prefecture. 10-minute walk from JR Mibugawa Station. Established in 1950 . “Kadoya Shokudo” . The spacious interior has a relaxing
atmosphere . A 70-year-old mother runs the shop alone. Staff) When was the shop established ? The owner’s mother started the shop in
1950 , making this its 76th year . Owner : I’ve
been running it for 50 years now. I’m 70, you see. I start the prep work . For the Chinese noodles we boil them over
a wood-fired stove . Owner: My mother used to cook with wood,
you know . Honestly, it’d be so much faster with
gas. (With a wood fire) the noodles cook
faster. Owner) I learned everything from her. I only remember her methods . It’s like primitive life, using wood. We light the stove with the
hearth fire. Preparing the chashu , putting pork in the soup . Owner) For bigger cuts, we buy whole
carcasses. They’re pretty tender and good,
you know. But to keep the Chinese noodles at 550 yen ,
we make efforts like sourcing from the
local butcher. Owner) Everything’s just eyeballing it. Adding plenty of beef backfat to the soup. Chinese noodle soup . Staff) For the soup, do you mainly use
chicken bones? We use chicken bones and broth from oden
beef tendon. The tendon is from Japanese Black cattle.
It seems to give the broth a good flavor. The prepared oden . Before putting it in the oden pot, simmer
it a little. Light the fire under the oden pot. The popular oden is made with broth that’s
constantly topped up. Staff) How many years have you been
running the shop since taking it over from
your mother ? Owner) About 50 years. After graduating university, I got a job , but my parents wanted me to take over
the shop . My mother’s stroke worsened,
requiring full-time care. I started running the shop while looking
after her . Oden with konjac, potato , and konjac skewered to finish. Egg. There are 10 types of oden in total: konjac, egg, potato, thick fried tofu… and thick fried tofu. The price varies by skewer color : black
200 yen, red 150 yen, white 120 yen. We let the flavors soak in thoroughly
before opening . We rinse the rice . Owner: This is Shonai rice. My mother
was from Shonai, you see . We’ve been using Shonai rice since my
mother’s time, apparently for 75 years now . Owner: How many years have you been
using the gas rice cooker ? We’ve been using this one quite a while
now. The gas rice cooker has been in use for 30
years . Skimming off the scum . Staff: Has the recipe for the Chinese
noodles stayed the same since your
mother’s time? Owner: Yes, yes. It’s the same . I just tweaked it a bit. Adding just a little garlic changes
the noodle soup too. Taking out the chashu . The rice is done cooking. Taking every single grain of rice from the
pot . Staff : Was that your mother’s teaching?
Owner: Yes, that’s right. Opens at 11:30. Dedicated parking lot across from the shop . Hours : 11:30 AM – 8:30 PM . Closed
Wednesdays (until 4:00 PM on Wednesdays
that are national holidays) . Total 49 seats (5 counter seats, 44
table seats). Chinese Noodles 550 yen Curry 650 yen Customers arrive before opening . Warm the soup. Boil the noodles. Stoke the wood fire . Fan with a hand fan to adjust the flame
intensity . Pour the soup. Slice the chash u. Chashu, green onions , pour the soup . Chinese noodles
complete. The owner calls out to customers when
serving dishes . Chinese Noodles 550 yen Customers who arrived before opening. Regular customers who have been coming
since they were young. Regular customer Staff) How’s the Chinese Noodles ? They’re delicious . This place has the same taste as always. That unchanging deliciousness seems to be
why I’ve been coming for years. It was delicious! The noodle supplier arrives to deliver noodles. Chinese noodle soup noodles. They’ve been using the same noodles since
his mother’s generation . Regulars place their orders as soon as
they enter . The owner greets them warmly. Customers arrive one after another . Preparing three bowls of Chinese noodle
soup . Three bowls of Chinese noodle soup are
ready. Putting rice in bowls. Six slices of chashu go on the
chashu noodles. Adding green onions . The chashu noodles
are ready . Here you go! Sorry to keep you waiting! For customers who ordered rice , Mom’s
homemade Nara pickles are complimentary. First, a big gulp of soup … Ahh, so good… Slurping noodles coated in soup . Nodding in approval at the delicious
homemade Nara pickles. Taking a big bite
of rice. Unconsciously uttering, “Delicious.” Regulars who visit the shop every week . The shop’s atmosphere, and above all , the ramen is delicious! If I didn’t have work , having oden and chirori with sake would
be the best, but today I’m working (laughs) . (Mom) is always so cheerful and treats me so well , it really gives me energy. She always returns the dishes to the
counter . Owner) Thank you!
(Taking the dishes) is just the usual thing . Regulars help out for Mom’s sake . The owner’s energetic “Thank you” leaves
an impression. A regular customer who’s been coming for
about 15 years. The taste hasn’t changed from the old days
, and the oden is delicious too. Owner) Hey, buddy. (Your noodles) were
firm, right? She seems to remember regulars’
preferences. Adjusting the temperature with firewood
before making the chūka soba . The couple sits at their “usual spot.”
They seem like regulars . Ordering chūka soba . A customer who visits occasionally . (The atmosphere) is just like the Shōwa
era . It’s a nostalgic space, isn’t it ? Staff) How’s the chūka soba? Delicious! Once you try it, you get hooked . You just want more. The oden here is delicious, with the
flavor really soaking in. Ordering the regulars ‘ recommended oden: Egg 140 yen, Beef tendon 200 yen . The black-haired Japanese beef tendon
soaked thoroughly in a rich broth , is
delicious! The classic egg soaked in a sweet broth…
so good! An order for fried rice and chashu noodles
comes in. Making fried rice . Even during filming, the owner
cheerfully greets the staff . Using a large spatula, he stirs the egg
and rice . A special spatula made for the owner by
her husband . Making Chinese noodles. Fried rice 650 yen . It has a moist texture and a simple,
nostalgic flavor . The Chinese noodle soup has a rich depth and pairs perfectly with
the fried rice! First-time customer: “I really like places like this. The
atmosphere, I guess? ” Staff: ” How’s the fried rice and
ramen?” Customer: “Delicious! ”
” It’s really delicious! ” “So good!” Finished the Chinese noodles eyeing the
oden. Picks thick fried tofu . Takes a bite . Mmm! Mmm! That was good! Thanks for the meal! A customer arrives . Orders large Chinese noodles and chashu
noodles . Stokes the firewood to raise the
temperature . First-time visitor. Heard it’s delicious from a hairdresser in
the neighborhood . It’s incredibly tasty! Nice! Great flavor! The mom seems really energetic and
friendly, which is great . Orders curry . The owner’s original curry . Owner) You know, when it’s a kid’s
birthday , parents say , “I’ll splurge on the meat
for today’s curry! ” And the kids get so
happy . It’s that kind of curry. I just used a little nicer meat , something
mellow enough for kids to eat , and made
the recipe myself. The meat for the curry ? It’s actually
sirloin. Owner) This meat is tender and delicious.
It has some fat too, perfect for making fried eggs. Owner) I don’t make a single yen profit on
the curry . You see, if everyone says it’s delicious, raising
the price wouldn’t make sense. Staff) How long have you kept the price
unchanged? I think it’s been about 25 years . (The Chinese noodles) are still 550 yen. Our regular noodle supplier is closing, so
we’re searching for a new one . Another batch costs 100 yen more , plus
tax. Pork prices went up, spices went up too . We’ve held out for 25 years, but we’re
considering raising prices. The fried egg is done. Place the sirloin on top . (Owner) This sirloin is really tender
and delicious, so try it . Finally, pour the special curry sauce
over it to finish . Curry: 650 yen . A luxurious curry that makes you happy
when it hits the table . The sunny-side-up egg is perfectly runny – sweet with a hint of spice. A special
curry you’ll want to eat again . The sirloin is tender and delicious!
It makes you smile without thinking . The owner works
tirelessly, handling everything from cooking to
serving and cleaning alone . Heave-ho! Heave-ho! Staff: You hardly get a break, do you?
Like washing dishes… Owner: I can only relax when the shop is
closed . A young man arrives. He seems like a customer who’s been coming
since childhood . Owner: We used to play baseball . Just
like back then . Staff: What did you get today ? Chikuwa and egg. He always gets those . They’re his favorites. Savoring the taste of memories . Making Chinese noodles . His family home is nearby. Apparently,
three generations used to come to the
shop. Now he’s living outside the prefecture, so
he doesn’t get many chances to come. But when he comes back, he often stops by. Staff) What did he order? Chinese noodles. The flavor’s just as good as ever. I think it’s the shop’s top recommendation . Ordering Chinese noodles . Chinese noodles 550 yen. The generously topped pork backfat
delivers richness and umami. It’s light yet full-bodied, a
deliciousness that never gets old until
the last bite! The firm, straight noodles have a
delicious wheat aroma! The chashu pork is tender and absolutely
exquisite! Staff: Cooking with wood must be tough
sometimes, right? Owner: Nah, nah. Been doing it forever , so I’m used to it. I just do it by feel
now , you know ? Staff: Making the Chinese noodles, then
doing the dishes when you have a moment … Running the shop alone must be tough,
isn’t it? Owner: Nah, I’m used to it now. After decades of doing it, you just get
used to it. Used to it . Staff: You seemed to chat quite amiably
with the customers . Owner: They’re mostly locals. They come back several times, so we end up
chatting. At first , I don’t push too hard; I gauge
the customer’s reaction before talking . Staff: Do you value your connection with
the community ? Owner: It’s important, of course. You see,
it’s about that long-lasting, unchanging
deliciousness It’s the kind of place you
come back to see your mother again. We’re waste-averse, you see. A Chinese noodle shop that’s been going
strong for 50 years in Kagawa. “Matsumura
Shokudo” It’s not just delicious, it has character. I’ve been eating here since I was a kid . I love the noodles here, the flavor is just right . They use their own rice for exquisite
barazushi and kitsunezushi . Try the rice from my father . Kagawa Prefecture, Zentsuji City,
Kamiyoshida-cho . 9-minute walk northwest
from JR Zentsuji Station . Established 1974. Matsumura Shokudo: After starting as a handmade udon noodle
shop and tobacco store, it is now a
restaurant specializing in Chinese
noodles. 6:00 m. The proprietress begins preparations .
Proprietress: I’m cooking the fried tofu
and other ingredients . Preparing the fried tofu and ingredients
for kitsune sushi . Proprietress: Carrots, bamboo shoots,
lotus root , fried tofu, shiitake
mushrooms, green peas . Six kinds . Cooling the fried tofu . Kitsune sushi. seasoning vinegar for
bara sushi . Add vinegar to a pot containing sugar
and salt . Landlady: “This kind of pot lasts a long
time. I’ve been using this Japanese one since
the beginning .” Heat the sugar, salt, and vinegar . Landlady: “It’s melted a little now. The rice is cooked. We use pesticide-free Koshihikari rice
grown in our home field .” Landlady: ” It’s a daily weight, I
guess. Or maybe it’s intuition. Add vinegar, sugar, salt, and mix . Add ingredients and mix. Using homemade green peas harvested from
the field . Cover and steam for a while. Making barazushi. Making kitsunezushi. Stuffing fried tofu with rice. Landlady) When we started in 1974, it was
a handmade udon noodle shop . My grandmother and grandfather (her
husband’s parents). When Grandpa retired and Grandma retired , our daughter started helping out when she
was about 20 . After that, it was just the two of us
running the shop. After my husband retired, he started focusing on washing dishes. So now it’s been fifty years since we
started . A full fifty years have passed. Making the shredded egg for the sushi rice
. Cutting the eggs into thin strips . Putting the shredded egg on top of the
sushi rice . (Landlady) Mine is just simple ,
salt-only I just let the flavor of my father’s rice
shine through . I only cook as much rice as I’ve decided
, stopping when it’s gone . I’m a waste-not person. The flower sushi and fox sushi are
finished. Wrap them . Landlady) Place them in their designated
spots. Landlady) This display shelf is also a
50-year veteran. Chinese noodle soup prepared the day
before. Landlady) It’s still too thin. Simmer it down to reduce the liquid, then
add more . Cut the long tofu for oden . Skewer it for oden . Staff) Is it already cut beforehand ? Landlady) (Pre-cut) and blanched so they
won’t stick together in the oden. Once they stick, you can’t separate them.
They’ll break apart. Can’t have them crushed . Add ingredients to the oden broth . Landlady) This is for refills. This one
here… Some people like it well-soaked. Pour tea into the pot for the tables . Set the pot on the table . Refill disposable chopsticks . Add water to the Chinese noodle soup and
simmer further. Chinese noodle soup prepared the previous
day . Staff) What kind of ingredients are in
the soup? Landlady) Chicken bones. We mix this with
seafood broth (kelp and dried sardines). Now we toss in cabbage leaves , cabbage,
onion, and carrot. Daughter helping in the shop. Adds seasonings to the broth prepared the
previous day to adjust the flavor. Making breakfast rice balls . Landlady) Special version. Comes with a seaweed hat. Not everyone
gets one though . Landlady) Well, try some your father’s
rice Pickles made with cabbage grown by your
husband . Landlady) Now that it’s getting to be
cucumber season , I’ll make all the pickles he prepared . I make the morning miso soup. A blended miso using white and red miso . Cut the tofu. Cut the fried tofu. It’s country-style miso soup . Add the wakame seaweed . Breakfast is ready. We were kindly treated to breakfast! The blended miso really shines in this
old-fashioned miso soup. Simple yet nostalgic, with a gentle flavor Special rice balls made with rice grown by
her father You can taste the sweetness from every
single grain of rice delicious! Homemade pickled Chinese cabbage. The cabbage’s sweetness
and perfect saltiness make it so delicious
you could eat endlessly. Carefully wiping the table. Filling the pot with water to boil noodles . Landlady: “The fire’s coming out, you
know. It’s dangerous .” Landlady: “This covers it . It’s
covered . Your father (husband) remade it for us. ” The signboard is also handmade by the
owner . The owner harvesting crops in the
field near their home . Owner: This is
called “leaf burdock,” you see. It’s a burdock unique to Sanuki . This is the leaf, this is the stem. You can eat the stalk
too . A type of mustard greens. Hyakka (also
called manba). He grows over ten kinds of vegetables
pesticide-free, including Koshihikari rice , depending on the season
. He showed us the polished Koshihikari rice used in the shop. Cooking the homemade Koshihikari rice. Carefully adjusting the water amount. Cooking the frozen hyakka (Manba) that had
been frozen . Placing the finished simmered manba on
display, wrapped in plastic wrap . Washing the stems of the harvested leaf
burdock . Peeling the burdock skin. Making simmered leaf burdock . (Landlady) “If we didn’t have this
burdock , it just wouldn’t be as tasty. Just the stems alone? It just wouldn’t be
as tasty . ” Plating the simmered dried tofu .
Plating the simmered bamboo shoots, fish
cake, lotus root simmered dishes. Plate the pre-prepared leaf burdock
simmered dish . Plate the leaf burdock
simmered dish . Simmered dishes complete. Wrap and display. Prepare menma for Chinese noodles . Sprinkle pepper and stir-fry in sesame oil
until cooked through. Cut homemade green onions. Rice is cooked. Soup is complete. Landlady) This whiteness means it’s done . Remove chicken bones and such . Owner: Yes! Got it! The marrow’s all out. The shop will open soon . Opens at 10:00 AM . Parking available. Accommodates 5-6
cars. 17 table seats. 12 tatami seats . Total 29 seats. Business Hours: 10:00 AM – 1:30 PM Closed:
Sundays & Holidays Chinese Noodles 550 yen Curry Rice 620 yen Assorted Sushi 260 yen Fox Sushi 130 yen
each, 2 pieces 260 yen Simmered Mamba 200 yen Simmered Dried Tofu
320 yen Oden Each 120 yen A family customer arrives Orders Chinese Noodles and Rice Balls Washes hands carefully Makes rice balls Makes rice balls Prepares 4 bowls of
Chinese Noodles Puts soup on the stove Mother and daughter cook together Prepares rice, rice balls, and a set of
pickled cabbage Boils noodles Pouring the soup. Letting the noodles and soup blend. Topping with egg, ham, green onion, and
bamboo shoots . Chinese noodles complete. A customer who’s been coming for over 30
years . “I’ve been eating here since way back, so I like the rich noodles here. The flavor, you know, is just right. Is it tasty?” Customer arrives. Orders large Chinese noodles. Brings over an oden egg Cracks open the piping hot egg. Savors the egg , thoroughly infused with rich
broth flavor . (Large Portion) Made . Large portion means two servings of
noodles . Blow on the noodles coated in mellow
soup and slurp them up in one go . The hard-boiled egg topping soaks up the
soup and tastes great . Keep eating steadily . Finished the large portion in no time! Customer came to get oden. Staff) What did you choose for the oden ? Beef tendon and egg. Savor the oden , thoroughly infused with
flavor Oden: 120 yen each (konjac, grilled tofu,
egg). The broth is deeply absorbed offering a
gentle, old-fashioned taste. The egg, soaked in broth, is delicious
with a spicy kick of mustard! Making Chinese Noodles A couple of customers arrive The owner’s cousin , who helps out , takes
their order Preparing two orders of Chinese Noodles. They’ve been best friends for over sixty
years . They always (What they order is) Chinese
noodles. You don’t find this at other shops . It’s not just delicious, it has real
flavor. Lunchtime arrives, and customers stream
in. A group of customers arrives. Orders come in for curry rice and seven
bowls of Chinese noodles. Making curry rice . Dad puts the curry he prepared earlier
on the stove . Fukujinzuke pickles . Pouring on plenty of curry roux. Making seven bowls of Chinese
noodles. A gathering for the neighborhood pressed
flower class ( The pressed flower class) runs from 9 AM
to 5 PM . Today we came here to eat delicious
ramen . It’s delicious . 11: 55. The shop is nearly full. The pressed flower teacher ‘s work. An order for Chinese noodles comes in. First-time customers and third-time
customers . Chinese noodles are delicious, right?
Here, they have this incredibly comforting
flavor. Savoring the mellow soup and noodles. Biting into the kitsune sushi. This is delicious. Kitsune sushi , 130 yen each. The combination of the soft, dashi-soaked
fried tofu and rice is irresistible. … Dad cuts scallions for restocking . Two orders of Chinese noodles come in . ” It’s been a while since I came here . (Back in the day) I used to come for
work, you know. I stopped by all the time . ” Staff: “How’s the Chinese noodle
flavor ?” It hasn’t changed. Customers keep coming in. Orders for Chinese noodles and rice balls. Making rice balls. Making four bowls of
Chinese noodles. One man comes in . Orders a large bowl of Chinese noodles . Making the large bowl of Chinese
noodles. He adds pepper from the table shaker . He eagerly devours the piping hot
noodles . He steadily works through the large
portion . Finishes it in no time! Thank you for the meal! A regular customer comes in. (He ordered) a large bowl of
Chinese noodles. The flavor lingers on the tongue, or rather, it has a unique taste. It’s
flavorful and delicious . Thank you! A customer comes in . Orders a regular and a large bowl of Chinese noodles. Prepares the
large bowl of Chinese noodles . A foreign customer comes in . Orders two bowls of Chinese noodles. Prepares the Chinese noodles . It’s very good . Yes, good! Closing at 1:30pm . Ordered Chinese noodles . Chinese noodles 550 yen . A mellow, light broth packed with
chicken bone umami and vegetable sweetness
. The perfectly firm, flat thin noodles
blend wonderfully with the soup! The old-fashioned ham is a delight. Barazushi 260 yen . A simple flavor that lets the rice shine,
with generous fillings that are delicious! Landlady: March 15th marks our 50th
anniversary. Our golden wedding. It’s only because my father supported me
that we could keep the shop going . Staff: Will the shop continue forever? Landlady: Yes. As long as my body holds
out. I’ll keep doing it with joy, not letting it become a burden . I’ll keep
enjoying it . Passed down through the family . Please
come taste a bowl you can only experience
here ! Thank you for visiting!
Please purchase your meal ticket at the
ticket machine inside! For our first customers of the morning, we
aim to serve within a minute after they
buy their ticket . After all, a little extra care makes it
taste better . We time it so the flavor peaks just when
the customer eats it . The ramen is incredibly delicious ! Super tasty! It’s just so much fun! Seeing so many customers happy like this
truly makes me happy . Mizuta Shoten Ramen Shop Along National
Route 33, Iyo District, Ehime Prefecture Famous for its rich pork bone ramen Closed
Mondays ( Closed for extended periods of about 10
days several times a year) Hours : 11:00
AM ~ Until soup runs out . Prep starts at 5:30 AM . 10 large pots . Owner: The soup simmers for three days . Owner: Day 1: Add bones . Day 2: Add
more bones. Day 3: Add even more bones . Owner: We add more every day. It takes 2-3 hours each day just to break
them down. This takes time in the morning, but it’s the secret to the flavor. We do it little by little, continuously for 2 ~3
hours straight. If it burns, it’s ruined , so you have to
stir constantly . Every 5 minutes or so, you keep stirring . You have to stay right there. Once it’s crushed , it burns easily . We even made the pot covers ourselves because the heat is so high. Higher than
usual. We cut up a drum can; friends all helped
make it . To get that cloudy, thick consistency , you really need high heat. We make the broth with skulls and knuckles
for the broth. Parboil the pork bones to remove
impurities. Wash them thoroughly , carefully removing
all blood . Rinse away blood and debris from the
spinal cord, and remove all the scum . I hate the smell of pork bones myself ,
so I work meticulously, removing every bit of
scum before starting the simmer . It takes a bit of time. On the second day , I add fresh pork bones
to the soup . It takes about three days to complete
the soup . Lunchtime is hectic, so I can’t do any
prep work then . Prep happens at night, and it simmers
continuously during that time too. I think our soup has absolutely no
unpleasant odor. By thoroughly skimming the scum and doing
this kind of work, so it becomes a sweet, savory pork bone
soy sauce broth . We also minimize the soy
sauce flavor as much as possible, just so you can really taste the soup
itself. The bones we add for the final touch are
discarded after half a day. The soup used that day doesn’t have the flavor from simmering for
two or three days. We bring out the flavor
of fresh bones and chicken to make the finish smooth on the palate . Even this countertop, I varnished it all
myself . These tables, the single plank in the tatami room , I
worked hard to plane them down. When we made the kitchen floor, we saved
every penny we could on the concrete. We had to save money wherever possible. The sign out front ? We spent absolutely
nothing on it. Just painted it pure white and put on a small name like this . Staff: You might wonder if it’s truly
white , but it has the name written small . Yeah, it actually
stands out more that way . A completely blank white sign costs
nothing, yet it catches the eye . Spending money on the exterior seems
pointless . I think it’s better to invest in
ingredients and the service we can provide
. So we spend absolutely nothing on that
kind of thing . Everything we can , we pour into the
ingredients . We have no days off, so we take long holidays. Like a ten-day holiday—that’s when I finally get to rest. Usually, I only get one break every three
months, if I’m lucky. Basically, I’m in the shop working every
day . to 7 hours a day now. Not too long ago, it was bad—working over
20 hours with just an hour of sleep. But my body just couldn’t take it anymore. If I could, I’d work as much as possible. After all, the more hands-on work , the
tastier it gets. The time I put in myself is free. Coming in early and staying late is fine as long as it makes something
delicious . I only prep what we’ll use that day. Everything is done in the morning. The
point is to serve it fresh. That’s why I do it in the morning . All our prep is done just for that day. Crossing over into the next day just isn’t
tasty. I cook it at night and let it sit in
residual heat until morning . It’s not quite low-temperature cooking,
but it’s close. I put it in the soup so it’s tender and
falls apart when you eat it . This is just for one day’s worth . Anyway, everything is made fresh daily ,
just for that day . Shoulder roast finished with residual
heat. We go through 30 kilos a day. We polish it to perfection every single
day. We aim for a mirror finish in the end. Just with this scrub brush, we get it
mirror-like. The two of us have been friends since
kindergarten. Every task is just about controlling the
heat. We time it so the flavor peaks when the
customer eats it . Like putting the head in first, then the knuckles later . It’s all about timing to get the best flavor .
We separate everything by time . We iron the white coats every day . I’m 50 now, so I can only work another
15 years or so. Even if I immerse myself in work , I think
that’s fine. I played enough when I was young . Staff: He’s really all about work, isn’t he? Yeah, that’s right. He doesn’t
really do any hobbies now. Just a little
fishing on his days off . Staff: You like fishing ? I love fishing. If I get a long weekend, I’ll go fishing. For the first customers in the morning, once they buy their ticket from the
machine, I aim to serve them within a
minute. For customers in the middle of the line,
if there are 20-30 people ahead , I try to have their food ready for them
to eat within 10-15 minutes . I want to work in a way that doesn’t
keep people waiting. Staff) Are you conscious of the serving
speed? I’m extremely conscious of it. I just don’t want to keep anyone waiting. When we first open, it’s almost always
regulars. Staff) If someone wants to be the first
customer, what time should they come? They’re already here. The earliest ones start arriving around
8:15. Today, for instance, it was 9:00, but it varies by day . Staff) Even 9:00 is pretty early, right? They wait two hours. Thankfully , they come every single week
without fail . Some regulars come about four times a
week. We have so many regulars . We really treasure them . What time do you start lining up?
Regular Customer) Around 9:00. I go to various ramen shops, but this one is my absolute favorite. The line slowly grows . Opening soon. Ticket machine beside the entrance . Ramen (Black) 850 yen . Negi Ramen
(White) 1000 yen. Choose your preference . Extra noodles (one bowl) free . Table condiments (pepper, red ginger,
doubanjiang, garlic, ichimi pepper). We’re almost done Once these three stock pots are empty, we
close. Almost every day we sell out . If we only had three pots, it wouldn’t
last at all . We haven’t prepared more equipment yet, so this is all we have. Once it’s sold out
, we’re done. When we first started, we only had the
Black Ramen. The black one uses a black garlic oil made
with burnt garlic . Even at the place I trained , this was a
secret they wouldn’t teach me . It’s completely my own original black
garlic oil. Then, based on my own preference , the white one uses chicken oil. I made it because I liked it and wanted to
eat it. so I added it later . The white one uses chicken oil. Since we make the chicken oil by adding it to the soup, it
blends with the pork bone oil—or rather , they mix together to create a delicious
oil. The line gets longer . On busy days , we get about 100 people
lining up by 10 AM . It keeps coming around like this, all
the way over there . On really bad days , it stretches
outside the premises. All staff members check the ramen’s
quality . White, black , white, black—we taste- test them
alternately each time. The owner checks
the flavor. When opening , we pour in a fresh batch of
soup to get it just right. Then we hang out the noren curtain. Thank you for visiting!
Please purchase your meal ticket at the
vending machine inside! 11:00 Opening. First customer purchases ticket : Chashu Noodles (White) Noodles extra
firm, extra oil Green Onion Chashu Noodles (Black) Noodles
firm, extra oil, extra flavor, seasoned
egg First customer leaves. Thanks! Sorry for the early start! We look forward to seeing you again! The cheerful service builds anticipation
among waiting customers . Anyway , we’re grateful for every customer who comes, so let’s all
cherish each one . Green Onion Chashu Noodles, Rice Slurping crisp green onions and thin
noodles! Scooping rice into my mouth . The tender chashu is delicious… I can’t stop eating rice. We have annual contracts specifying brands
. Not just the rice, but the bones are locally sourced too. All the pork is locally sourced . Even the chashu we start using in
October uses locally sourced branded pork shoulder
loin. Local production for local consumption. Since I finally came back home, what I started at this Mizuta Shoten was
around 36 years ago, about 15 years back. We first started business in Kamata, Tokyo . We operated there for about 4 or 5 years , then came back here and started anew . Staff: Why this location? We were running a smaller place, but during the pandemic , the shop was too
cramped . There were lines every single day ,
making it impossible to operate . We thought , “This won’t do. ” We wanted a
bigger place with parking. We took a larger space here as a pandemic
countermeasure. We wanted to operate using local
ingredients. We quit Tokyo and returned home . For over 30 years now, we’ve been doing
ramen . It’s tonkotsu, but it’s not about being
a specific tonkotsu style. I can make everything exactly how I
envision it . Staff: Why tonkotsu ramen? I trained at a tonkotsu shop, but I felt this style suited me best . Staff: Your favorite ramen? Exactly. I only make what I love. Tonkotsu ramen women can enjoy easily. A broth you can gulp down . Thank you for the meal! Pork bone ramen tends to be oily, but I wanted to minimize the oil and create a
soup you could drink right down to the
last drop. The spacious parking lot was full. A man ordered the Ramen (Black) . He devoured it in no time, ordered his
first extra noodles, then immediately ordered a second
serving… He finished it off with some pickled
ginger for a flavor change!
He drank every last drop of the soup. Staff) Why is one extra noodle serving
free ? Honestly , I started thinking about doing
it for the first three days after opening,
but customers really enjoyed it, and somehow it’s continued for ten years. It
just stuck . The turnover is fast. A family of three came in. Green Onion Chashu Noodles (Black) ¥1,250. Rich umami without any unpleasant odor .
The black sesame oil is fragrant and
addictive… Thin straight noodles with a smooth
texture . Chashu, scallions – every element is
crafted with care. Staff) Do you come to the shop often? Quite often. About once a week, I guess. Staff) What do you like about the shop? The owner is energetic, the atmosphere is great, and the ramen is incredibly delicious . Anyway , my style has always been to stand here
every day, make all the ramen myself , and
serve it to the customers . Staff) How do you like the ramen? It’s incredibly delicious . The best . Staff) What brought you to the shop
today ? I’ve been curious for a while . It’s always packed, so I thought I’ d come the other day , but it was closed . You can choose the
noodle firmness, and I’m wondering what to
get for my extra noodles . Even though I haven’t eaten yet . Staff) How’s the ramen taste? It’s delicious . That’s it? lol Staff) How about the white? The white broth is rich too, and the
noodles are well-seasoned. It’s incredibly tasty. Sold out when it’s gone . Preparing the soup stock. Skimming
impurities from the bones. Cleaning the tableware containers. Making noodles. Staff) What kind of person is Mr. Mizuta? He was at the center, but everyone had
their own path, so he didn’t work here. The gyoza he made himself back then were
delicious, and his fried rice was
delicious too . He was just so particular about
everything. It was delicious . He wanted to make everything himself .
He always chose the harder, more
labor-intensive tasks . Noodle making complete . Letting them
rest for a day changes the flavor. Letting them rest for a day is crucial. The state of the noodles is completely
different. Eating them fresh versus
letting them rest for a day . and kitchen cleaning. We clean here every day. 4:35 PM : Preparing the chashu . Even if we ran properly with this setup
, we’d finish around 3 PM. So, we need to properly increase equipment and
staff. First, we want to open at night too. We did tsukemen when we were in Tokyo , so for now , we want to get to offering
tsukemen . Extend the hours , add one menu item—I don’t like adding too much . Staff: What’s the reason you’ve been
able to keep going all this time? It’s less about a specific reason for
starting and more that I just love this
kind of thing . I love making things . It’s like building the counter and
tables . I think I quietly enjoy the steady work
, even with the soup . It suits me, I guess. There are no restrictions. Being able to
do what I envision is the best part . Staff) Do you enjoy this work? Of course it’s fun! Seeing so many customers happy like this
is truly fulfilling . Just thinking about times when there
were no customers makes me feel pure, simple happiness. Staff) Thank you for today . Thank you . A bowl of ramen ignites passion!
We followed the owner burning his life
into his craft. Open from 6 AM!
Ramen stall “Asa Minna Emi” Open every weekend . Never gets old. It was incredibly delicious. The soup is delicious . Delicious! It was light and delicious . Starting Asakamiwarai to bring joy to
everyone . We followed the energetic owner making his
stall ramen. Located in Shikokuchuo City, Ehime
Prefecture , along Prefectural Route 123,
within a parking lot . Stall ramen “Asakamiwarai (Akasia)” . Opens at 6 AM. Popular for serving
morning ramen. The shop name “Asa Minna Emi” means
“Enjoying breakfast together with smiles.” The owner , who runs a traditional
Japanese restaurant and an old-style house
restaurant, makes all the stall ramen by
hand . Owner’s son (staff): How many types of noodles? Three types: The current thin noodles , Chinese-style noodles, and flat noodles . Parking for 7 cars . Counter and tables total 20 seats . How to get there . Business Hours: 6 :00 AM – 1:00 PM, 6:00
PM – 9:00 PM . Closed Mondays. Opens at 6:00 AM. Specialty: Salt Soba (Medium) 600 yen .
Soy Sauce Soba (Medium) 600 yen Chashu Rice Bowl with Warm Egg (Large) 500
yen Egg on Rice 200 yen Tsukemen (Medium) 700 yen Curry Soba
(Large) 900 yen Water Dumplings (Medium) 400 yen Miso Soba
(Medium) 800 yen Meat Ramen (Medium) 800 yen Mabo Ramen
(Medium) 800 yen Kama-tama Soba (Medium) 600 yen Chilled
Salt (Medium) 700 yen Toppings: Simmered Egg, Butter Bean
Sprouts, Spicy Pepper Each 100 yen First customer of the day arrives Boil bean sprouts Fill bowl with hot water to warm Pour piping hot soup Add bean sprouts , bamboo shoots, wood ear mushrooms, green
onions, chashu, naruto, and boiled egg to complete. Miso Soba . Next, the second customer arrived. Ordered Curry Soba (thin noodles) and Rice
(complimentary). Added seasonings and soup to warm. Added well-drained noodles. Curry Soba (thin noodles) . Thank you . See you again. Two women arrived by motorcycle . Ordered Shoyu Soba, with boiled egg
topping. Boil the noodles. Take out the bowls warmed in hot water . The clear soup makes the glossy noodles
shine. Happy to see plenty of toppings . Shoyu Soba with boiled egg topping . ” We were out touring since morning, but it got really cold riding , so we decided to have morning ramen here
first . It’s light and delicious.” The two , thoroughly warmed up, headed
back out touring . Noodles Please. Here you go. Boiled bean sprouts. Rice. Free service from 6 AM to 9 AM. Mabo Ramen. Wood stove. Two regulars arrive. Hot and spicy with two boiled eggs.
Toppings and Salt Soba (Medium) Water is self-service . The couple who never miss a Saturday or
Sunday . Thin noodles, salt (medium). Here you go. The boiled eggs are popular, and many
customers order toppings. Here you go. Hot spicy with double boiled
eggs and small rice. Staff) Do you come to the shop often? Every week! We’re here every Saturday and Sunday . People who can eat here every week! Try
it! Chef) They come every weekend . They never get tired of it lol. Cold spicy in summer , hot spicy in winter . Today it’s salt ramen, but winter is spicy hot , summer is kamatama jjajang . Delicious . With rice, and extra noodles . Here you go . It’s great they offer extra noodles . Many customers enjoy chatting with the
friendly chef before leaving. Thank you for your meal . They left with full stomachs. Two cars arrived. Welcome! Miso soba (Medium) Order . Side dishes are complimentary. Staff) What is this? It’s tsukudani made from dashi scraps. We add a bit of chili oil to give it a
spicy kick. What kind of dashi do you mainly use? It’s a meat-based broth blended with
bonito and dried shiitake mushrooms . Miso, dipping noodles use flat noodles. We made ramen topped with this meat sauce . It’s super delicious . Miso soba is delicious. It’s light and refreshing . Both of them ate enthusiastically and
left looking satisfied . Chef, I’m here for drinks! Customers who come for drinks looking
forward to chatting with the boss . Staff: I heard breakfast is free? From 6 AM to 9 AM, we offer free white
rice. We want people to eat their fill after
work , or to fuel up before heading out. What kind of customers come in the
morning? People going to work , truck drivers
delivering goods… Weekdays are mostly working folks , weekends are
more hobbyists. One male customer arrives. Orders thin noodle miso soba. Stirs the miso well . Thin noodles. You can choose from three types of noodles
based on preference . Here you go . You don’t find many shops like this, do
you ? It’s got a retro feel and is homey .
Staff) Do you have any favorite menu
items? The cold shio ramen and curry soba are
delicious. Today I had miso ramen. It’s delicious , isn’t it? Staff: Do you find fulfillment
or enjoyment in running the shop ? When customers are happy and come back
many times. More than just regulars, it’s best when we gain people we can talk
openly with, like friends . That’s the most rewarding part. It’s enjoyable. Two women arrived. Soft-boiled egg. Many female fans too . Conversation with the chef flowed,
savoring a blissful bowl. Welcome! Thank you for coming!
Please choose. Salt soba. Start with the soup. So delicious you keep sipping it. Another customer who ordered salt soba. I love salt ramen , so I came to eat today . It was light and delicious. You could say it’s warm and welcoming. I think it’s a
very easy place to walk into . Staff) Did you work in cooking in Osaka? After getting married , I came back here and started this restaurant . Then COVID hit. Never felt so restricted… We started Asa Minami with the idea of
bringing joy to everyone . It’s delicious as always. A man who comes almost every day arrived . Raw egg, Kama-tama soba . Mix it well , coat it with egg, then eat . Almost every day, huh? The flavor and the owner. Kama-tama or soy sauce ramen ? He especially likes thin noodles. I’ll
have soy sauce and garlic chashu, maybe . Tasty, huh? Yeah . How about you, owner? Interesting! His son and everyone else are so friendly . They have a great
vibe. Both of them here finished everything
cleanly . Thank you for the meal . The stall
atmosphere is great, huh? It was incredibly delicious. The soup… Meat Ramen. They serve the well-drained noodles in a
bowl . Pour on the meat sauce . Green onions, cheese . Meat Ramen . The chef’s recommended Meat Ramen. The chewy noodles coat perfectly with the
sauce, and the cheese and green onions
pair perfectly! We polished it off . Wasn’t it delicious? It was delicious . The owner’s son’s friend came to the shop . Chashu rice bowl . Warm the chashu. Chill the bowl in ice water . Pour sauce and scallions over the rice . Add chashu, then pour more sauce on top . Chopped nori (no soft-boiled egg per
customer request). Rinse noodles thoroughly under running water. Chill in ice water . Return. Pour broth made from pork , bonito , and
dried shiitake mushrooms. Add noodles to the golden broth. Love the generous green onions . Top with a boiled egg . Shoyu Soba
complete . Shoyu Soba. Next, Shio Soba . Delicious . Delicious! Conversation flowed, and we enjoyed a
leisurely meal. Tsukemen. Chashu Don. I like the taste, and I like the staff
too. Thank you always. Staff) What would you recommend? Probably the salt ramen. Salt ramen, please. Add the broth base to the pot . Pour in the soup . Boil the noodles . Green onions, wood ear mushrooms, bamboo
shoots . Chashu pork. A perfectly soft-boiled egg . A small side dish comes complimentary. Salt Soba (Medium) 600 yen + Soft-boiled
Egg 100 yen Asa Minami’s signature dish: ‘Salt Soba’ A
light morning ramen. Shikoku Chuo City’s specialty. Broth made
from “Hiuchi Hime Iriko” dried sardines. Tender chashu packed with concentrated
umami. Perfectly soft-boiled egg . Smooth, slippery texture. Straight thin
noodles . Crisp, crunchy menma! A light, easy-to-eat ramen. Delicious even
first thing in the morning . Thank you for the meal! Kamatama Soba (Raw Egg) Plated boiled flat noodles in a bowl
Topped with scallions, wood ear mushrooms, bamboo
shoots Chashu pork, naruto fish cake So generously loaded with toppings
you can’t even see the noodles ! Kamatama Soba (Medium) 600 yen Slurp up the firm flat noodles tossed with
egg and the broth! The chewy flat noodles and rich broth
create an irresistibly delicious bowl… Closes at 1:00 PM . The name comes from the taste that makes
everyone smile in the morning . We combined the kanji to name it Asa Minna Warai Aji (Akasia) . How many years have you been a chef? 35 years . Dedicated to creating a place where people can enjoy
eating outdoors, like a food stall . We focus on providing delicious ,
additive-free food from morning onward . The friendly owner greets you!
Come visit “Asa Minna Warai”! Experience the ultimate bowl of Tokushima
Ramen at “Menya Teppen” . I’ve loved ramen since I was little . I envisioned a place where customers would
want to come eat every day so I serve easy-to-eat Tokushima Ramen . We’re particular about ingredients too :
a pork bone broth simmered for hours and the essential sweet-and-salty braised
pork belly slices for Tokushima Ramen . Our most popular item!
Our signature “Tokushima Ramen” is cooked over high heat for a perfect
finish . Our fried rice is also a
highlight It captivates a wide range of customers ,
from locals to tourists . It has that authentic Tokushima ramen
flavor. It’s delicious! It’s delicious! We aim for the top (Teppen). Get up close
with this ramen shop packed with passion
and dedication . Located in Kamojima, Yoshinogawa City,
Tokushima Prefecture , along Prefectural
Route 30. Look for the Tokushima Ramen
sign. Established in 2014 . Menya Teppen Boasting a peak daily customer count of
250, this shop is popular for Tokushima’s
local specialty, “Tokushima Ramen.” It features ample table seating, making it
welcoming for large groups and families . President & Staff: What are you doing
now? We’re about to braise the chashu , so for this batch , we’ll tie it up with
string to keep the shape intact during
cooking . We use pork belly blocks . Staff: How
much meat do you use per day? Since we’re a Tokushima Ramen shop ,
sliced pork belly is popular, but on weekends we use about 10kg per day . Chashu sauce We simmer it in our special chashu sauce . Staff) How long does it take to simmer
the chashu? Simmer for an hour and a half, then turn
off the heat and let it steam for an hour. Preparing the tonkotsu soup for ramen. Add pork spine , knuckles, and pig’s feet . Crack the knuckles . We use about 20kg of knuckles per batch. Put the cracked knuckles into the
stockpot. Add the pig’s feet . Add the knuckles to the tonkotsu soup
prepared the previous day. We remove all the bones used the previous
day, but add new bones this morning. to extract
a fresh, robust broth . (If we don’t remove the bones used the
previous day) sourness develops, and the
broth becomes stale . We want to serve our
customers the freshest possible broth , so
basically, after using it for one day, we
discard it the next. Cook rice . Manager:
Staff) Is the rice mainly for fried rice? Staff) For fried rice and rice served with
sets ? Manager: Does it come out often? Yes, it does . On busy days, we cook up to 6 sho
(approx. 11.2 liters) a day. We cook 2 sho (approx. 3.6 liters) at a
time in a gas rice cooker. For Tokushima Ramen: Slice pork belly . Place the sliced pork belly into a pot
and simmer . The sweet and savory simmered pork belly
slices are a key ingredient characteristic
of Tokushima Ramen . Staff) Is this the chashu cooked the
previous day? We prepare the next day’s portion the day
before It rests in the refrigerator overnight
before use . Cutting the chashu for Chinese-style
noodles. Staff) Is the chashu different for
Chinese-style noodles? Only the chashu for Chinese noodles is
different. It uses a lighter, thinner soy sauce . This darker one is chashu based on dark
soy sauce, used for tonkotsu ramen and such. The chashu prepared earlier is also
simmering. Wrap gyoza. Tokushima Ramen Regular 800 yen Tonkotsu
Ramen Regular 800 yen Toppings Simmered Egg 150 yen Menma 80 yen Chinese Noodles Regular 8 ¥000 Tokushima
Ramen with Double Meat ¥1300 Tokushima Ramen Ultimate Super Size ¥1500 Set Menu Fried Rice Set +¥300 Ultimate Set
A (Small Fried Rice + 3 Fried Chicken
Pieces) ¥550 Gyoza (5 pieces) ¥380 Fried Rice (Large)
600 yen Table condiments : Gyoza sauce, pepper,
chili oil, mustard, garlic powder Before opening , tables are meticulously
wiped down At the Top, you receive a service coupon
at checkout (Information as of photo date) On your next visit, you can receive
benefits like one free extra noodle
serving (Information as of photo date) It is also an official support shop for
the professional soccer club Tokushima
Vortis (Information as of the date of
photography) Presenting your CLUB VORTIS membership
card grants you special privileges
(Information as of the date of
photography) Generally open year-round (Closed only on
1/1) Weekdays : 11:00 AM – 3:00 PM, 5:00
PM – 10:00 PM Weekends/Holidays: 11:00 AM
– 10:00 PM ※ Closes when soup runs out. Customers arrive steadily as soon as it
opens. Place dumplings on a hot iron plate, add
water, and cook. Prepare the set fried rice. First,
stir-fry the ingredients. Add eggs and rice, stir-fry all together . Season. Plate it and it’s done. The set fried rice and dumplings are
brought out. A female customer arrives. She sits at a
counter seat. Prepare various ramen dishes . Grill the chashu for Chinese-style
noodles. Boil noodles . Pour specific sauces into individual
bowls . Add homemade pork bone broth, slowly
extracted for deep flavor . Noodles are done, drained, and served in
bowls . Top with green onions, boiled eggs, and
other toppings per order . Chinese Soba (Regular) + Green Onions,
Boiled Egg Chinese Soba (Regular) + Green
Onions Ramen is served . Sweet and savory seasoned pork belly .
Bamboo shoots, scallions, and boiled egg. Tokushima Ramen (Regular) Tokushima Ramen
(Large) Tokushima Ramen ordered by the table-seat
customers arrives. The male customer takes a sip of the soup, slurps the firm noodles savoring the tonkotsu soy-flavored
Tokushima ramen broth. The female customer takes a bite of the
fluffy fried rice cooked at high heat in
one go . She takes a slurp of the thin straight
noodles, savoring them slowly as she eats. Preparing the set’s fried chicken . Fried rice, gyoza . For the tonkotsu ramen , add sesame seeds
and the special sauce . For the Tokushima ramen, add the special
soy sauce. Tokushima Ramen (Regular) Tonkotsu Ramen is a dish adapted from what
the owner made during his apprenticeship . Tonkotsu Ramen (Regular) Tokushima Ramen was born from customer
requests. The Meat Double features pork
belly and chashu on top . Tonkotsu Ramen Tokushima Ramen Meat
Double The female customer at the counter ordered
a Tonkotsu Ramen (Regular) is brought over . Stir the noodles first, then take a sip
of the rich tonkotsu broth. Slurp the smooth noodles . Sprinkle on the pepper from the table.
Take a bite of noodles. Eat the fragrant grilled chashu . Sip the soup . The flavor is mild enough for women to
enjoy easily . Fried Rice. The owner prepares fried rice
while also making ramen . Set Fried Rice and Set Gyoza (3 pieces) Tokushima Ramen , Chinese Noodles. The chashu prepared earlier is ready. Its glossy sheen is irresistible. Remove
the flavor-soaked chashu . 11:30 A male customer sits at the
counter. Orders Tokushima Ramen (Large)
and Fried Rice Set . Set Fried Rice. The ordered fried rice arrives . Take a bite of fried rice . It contains ingredients like onions and
ham . Take two bites of fried rice, and a
third bite. The ordered Tokushima Ramen arrives.
First, slurping the noodles. Grabbing pepper and sprinkling it evenly. Another slurp of the steaming noodles. Scooping up fried rice with a spoon and
stuffing it in . The rich, savory broth is
irresistible. . Devour the ramen and fried rice combo set
in one go! The set’s fried rice and the Premium Set B
(fried rice + 5 gyoza) Tokushima Ramen / Chinese Noodles Preparing 5 servings of Tokushima Ramen 11:50 A pair of customers (male and female)
arrive . They sit at a table. They take out a service coupon and order
rice (small) and tonkotsu ramen (regular). Their tonkotsu ramen arrives . The broth, simmered for over a day to
extract its umami , spreads its richness—a
flavor that makes you want to keep eating. The male customer hands over a service
coupon and orders extra noodles. Extra noodles. The extra noodles arrive. He drops them
into the bowl. Lets them soak up the broth. Slurps the
noodles . Finishes it in no time. Customers of all ages—women, families—keep
coming in one after another . He adds Staff: First time here? First time. We came from Kochi Prefecture . There was a basketball game nearby. It was on the way, and we’d been curious
since yesterday. We looked it up on our phones , and the
reviews were good . Since we’re in Tokushima anyway, we
thought we should try it . We finally made it today. Staff: How was
the taste? It was delicious! It was authentic Tokushima ramen.
Delicious . Tokushima Ramen with Meat Double, Tokushima Ramen, Chinese Soba. 12:20 PM. A pair of two people (male and
female) sit at the counter seats . They study the menu… They order the Chashu Noodles with Fried Rice
Set and the Tokushima Ramen with Meat Double
(Regular) with the Top Set B (Small Fried
Rice + 5 Gyoza). The five gyoza from the Top Set . Even when busy, they make each bowl
carefully . Chashu Noodles, Tokushima Ramen with
Double Meat. The ramen they ordered arrives . First , a sip of the soup . A nod of
approval at the satisfying flavor. Sprinkling garlic powder from the table
condiments . Taking a hearty slurp of the piping hot
noodles, steaming with steam . A bite of the freshly made gyoza, each
carefully wrapped. Staff) Do you come here often? First time today. Used to pass by occasionally but never
went in before. Staff) How’s the flavor? It’s delicious. Staff) Did you try comparing the soups? Yes! Staff) Which one do you prefer? Both. I like both. In search of Tokushima’s soul food flavor.
The counter and table seats are almost
full. Replenishing the pork belly for Tokushima
ramen. Cutting the boiled eggs with the hanging
string . Tokushima Ramen. Recommended for those who want to eat
heartily . The ultimate, strongest serving
of Tokushima Ramen with all toppings. This customer used a service coupon to
order (small) with a service coupon . Tokushima ramen pairs perfectly with
rice. Alternating bites of fried rice and tonkotsu ramen . Tokushima ramen . Fried chicken from the set . The man ordered the Ultimate Set A
(small fried rice + 3 pieces of fried
chicken). Substantial, large pieces of fried
chicken. Perfect when you want to eat
heartily. Tokushima ramen (Regular) Chinese Noodles
(Regular) The ordered Tokushima Ramen (Regular) and
Chinese Noodles (Regular) are brought to
the customer . Staff) Do you come to the shop often? About once a month . It’s not too greasy and tastes good . Staff) How was the fried rice? The fried rice here is delicious . Staff) How did you like the taste? It was delicious. It has that authentic Tokushima Ramen
flavor. Stirring the tonkotsu broth prepared this
morning . Tokushima Ramen. The kitchen is kept clean between cooking
tasks . Transferring and replenishing broth from
another pot . Tokushima Ramen. Tokushima Ramen . Chinese Noodles . Wrapping and replenishing gyoza between
tasks . Top Set B (Small Fried Rice + 5 Gyoza) Cutting and replenishing chashu . Tokushima Ramen / Tonkotsu Ramen. The ordered ramen is brought out . Staff) Why come to our shop today? We came to sightsee in Tokushima. We got hungry, so we decided to go eat
Tokushima Ramen. We looked it up and found this place . Staff) First time trying Tokushima
Ramen? First time eating it in Tokushima . Staff) How’s the authentic flavor? It’s incredibly delicious. Tokushima Ramen 800 yen + Fried Rice Set
300 yen Tokushima Ramen A tonkotsu soy broth that’s not overly
rich, relatively light. Straight, thin noodles coated in the soup , sweet and savory seasoned pork belly ,
and a flavorful boiled egg is a welcome
addition . A fluffy fried rice with onions, ham,
and other ingredients . The simple seasoning of the fluffy fried
rice balances perfectly with the ramen . I originally worked at a ramen shop in
Osaka, but I wanted to strike out on my own and
have my own place. I came back to Tokushima when I was 26. I trained for about 6 or 7 years at a
famous Tokushima ramen shop and opened my own place in 2014. When I first came back, I didn’t know
about Tokushima ramen. When I went to eat at a famous Tokushima
ramen shop for the first time , I thought it was crazy delicious. That
decided to open a Tokushima ramen shop
create a shop bowl . I thought it was
incredibly delicious. That was one of the reasons I decided to
open a Tokushima ramen shop. I aim to create a shop where customers
leave satisfied, wanting to come back
again. Tokushima specialty, a bowl made with
dedication . This was Menya Teppen.

0:00　愛媛）かどや食堂
地図　https://maps.app.goo.gl/uFTRKUPUEnycaAyh8
住所　愛媛県西条市壬生川６６−２
URL　https://youtu.be/Irlm2TB9_40

30:19　香川）松村食堂
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住所　香川県善通寺市上吉田町７丁目２−２
URL　https://youtu.be/sqHJMWW10Mg

59:04　愛媛）水田商店
地図　https://maps.app.goo.gl/3UXzKmLNVMV9jvtj6?g_st=com.google.maps.preview.copy
住所　愛媛県伊予郡砥部町麻生２７６
URL　https://youtu.be/nEPw3C9TI_8

1:44:15　愛媛）朝皆笑味（アカシア）
地図　https://maps.app.goo.gl/9RtPwWUhYxoVLiQ36
住所　愛媛県四国中央市妻鳥町７３９−１
URL　https://youtu.be/c1jYGc7J9hI

2:16:05　徳島）頂点
地図　https://maps.app.goo.gl/vNceDrWcRKM4tBpFA?g_st=com.google.maps.preview.copy
住所　徳島県吉野川市鴨島町知恵島１６５６−３
URL　https://youtu.be/PNFhkxjgmyQ

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