７時開店 朝ラー求めて３３０人が来店。行列ができる本格家系ラーメン店がスゴい！

７時開店 朝ラー求めて３３０人が来店。行列ができる本格家系ラーメン店がスゴい！

Wow! Delicious! The soup is amazing! Staff: Nodding while eating . I just… can’t stop . It’s the best! The Iekei ramen shop “Tama-ya” where lines
form from 7 AM. Morning ramen flies off the shelves! No matter where I go, this place is
ultimately the tastiest. Morning Ramen Set (with seasoned egg) If I’m eating out, this is the only place
I come . When you keep at it steadily , luck
comes your way . That’s how it is with things like this
too. If you keep at it steadily so you
don’t miss your luck, it naturally comes to you . It was delicious!
Thank you! It’s encouraging! 10-minute walk from Tama Center Station
(Keio Line/Odakyu Line), Atago , Tama
City, Tokyo Established in 2002 “Tama-ya” Prep starts at 2:00 AM for a 7:00 AM
opening . Authentic Hakata-style ramen made by the
owner , trained at “Honmoku-ya” . Started “morning ramen” due to COVID.
Despite opening at 7:00 AM, lines form. A popular spot attracting 330 people
daily. 2:00 AM Prep begins. Owner: Large quantities of pork bones and chicken
bones for the soup … and chicken bones. On busy days, they use about 200kg of
bones. They sort through 10kg bags of mixed bones
containing various parts . To prevent the soup from boiling over when
added all at once, they take the time to
separate the bones. The soup simmered for 4.5 hours the
previous day. This is the secondary soup . They operate using the main soup
prepared the day before and the secondary
soup prepared on the day . Preparing chicken oil . Owner) We use two types: “old hen” oil from chickens that no longer
lay eggs , which is thick and sticky, and “young chicken” oil from active chickens,
which is light and smooth. We slowly melt the old hen oil in a pot , stirring frequently to prevent burning . The owner trained at “Honmoku-ya,” one of
the four major lineages of the
Yoshimura-ya, the original home of the
Iekei ramen style . Owner) When I was in sixth grade, a
ramen shop opened nearby . The first ramen I ever ate there
was an incredibly delicious scallion
chashu ramen. I think that memory must have stayed with
me all this time . Later , when I was driving a moving truck,
I tried all kinds of ramen and fell for
the Iekei style. Since the founder of the
Iekei headquarters , Yoshimura-ya, Mr.
Minoru Yoshimura, originally started out
at a ramen shop , “Ah! I can only do
Iekei!” I thought. Preparing the rice: We use about 20kg of rice daily , cooking
over 20 batches of 8-cup portions . Preparing the seasoned eggs : After boiling the eggs, we add ice and let them sit for a while to
make peeling easier . Preparing the smoked chashu: We smoke the shoulder loin for a total of
75 minutes . We use noodles from “Sakai Seimen” .
(Owner) (Tama-ya) opened 23 years ago.
Back then I went with the old man from Honmoku-ya
and said, “Please take me on as your
apprentice.” That’s how I got in. Sometimes when we order a lot of noodles,
he’d say, “Tama-ya’s really working hard!” He’s been watching since the family-style
ramen scene started , right? So hearing that from him really makes me
happy. Preparing the soy sauce marinade . The preparation from here on is a trade
secret. Made by topping up the broth. Secret soy
sauce marinade . Owner) When we opened, we got this soy
sauce and soup from Honmokuya . Finally . Staff) I can smell it. Owner) We also marinate the smoked
(chashu) in this . Owner) I think that aroma is probably
part of it too. This soy sauce marinade is also used for
chashu and seasoned eggs . Peeling boiled eggs. Placing eggs in the soy sauce marinade. Adding back fat . Green onion tops . The chicken fat is heated and turning
golden. Adding the rendered chicken fat to the
soup. Adding young chicken. We use 20 kilograms of young chicken per
day . Adding green onions. Made over three days. “Infinite Garlic” Owner: ” This barely lasts five days, but preparing it is incredibly
labor-intensive. We just use what we have on hand . ” Smoked char siu is complete. Owner: ”
It’s insanely delicious. This is done by covering it and cooking with residual
heat .” Divide the soup into pots . Owner: We
keep adding more and more, so we add it then to prevent it from
getting diluted . Owner) You keep some aside as a reserve
, right? We let it sit for 5-6 hours . If you don’t keep it heated , the soup is like a living thing , so it
spoils quickly . Eggs marinated in soy sauce. Remove the braised pork from the soup . Owner) This (from the braised pork) is
the cooking liquid, right ? This alone is already delicious enough. Try a little sip . Braised pork cooking liquid and chicken
fat soup . Staff) Mm!
It’s insanely tasty! Owner) Lots of shops use this for their
soup base . Even in its current state, it’s a
delicious soup . Then add chicken bones . Simmer relentlessly until opening time. Braise the pork in soy sauce marinade . Owner) The simmered pork is really
tender and falls apart easily, while the smoked
version has a nice chew. Marinate the smoked chashu in soy sauce
marinade . After marinating in soy sauce, let the
simmered pork rest in the refrigerator . Trim off the excess fat. Add the trimmed fat to the soup . Green onions . Wash the smoker . Wash it thoroughly, paying attention to every
detail . The owner cleans up after every
task . The owner’s attitude is reflected
in the clean kitchen . He frequently checks the soup’s condition. He puts the cooked rice into the warmer. He sharpens the knife. He takes the smoked chashu out of the
refrigerator . Owner: “I prep it in advance . If I
don’t, I’ll never make it in time . ” He wraps it tightly in plastic wrap. It’s not
vacuum-sealed, but he removes some air to
prevent deterioration. After wrapping it
up, his wife arrives for work . I had some coffee! Adding pork knuckles to the main broth . Heating the soy sauce base. Applying the
secret seasoning. To deepen the umami , it rests for 2-3
days. Taking out the simmered pork . The secret soy sauce base has soaked in…
looks delicious. Next, I take out the smoked chashu. I put the infinite garlic in a container. I prepare the takana for the counter. I prepare the pickles for the counter . I make white hair scallions with the
scallion cutter. Since I started using the scallion cutter,
prep work has gotten easier. Owner: I’ve decided not to push myself too
hard anymore . Landlady: If we get too busy and put too
much pressure on ourselves, things stop running smoothly . We decided to just do what we can manage
. Wash the scallion cutter. Put the sign out front . Go to the second parking lot to place
the sign and banner . It takes about a minute on foot to reach
the second parking lot. There’s a second parking lot and a first
parking lot behind the store . Add the 30kg batch of pork knuckles . Wipe down the counter . Divide the
spinach into portions . Prepare the nori. The concentration is crucial for the
soup’s flavor. (Owner) It’s the tastiest! Really. Only 10 minutes until opening. The manager opens the shutter first . Outside , customers wait for opening . The shop will open soon . Business Hours : 7:00 AM – 3:00 PM (Last
Order 2:50 PM) (Closed Mondays & Tuesdays) During busy times, purchase meal tickets
first then wait in line outside. First Parking Lot: 5 spaces (behind the
shop) Second Parking Lot: 3 spaces
(1-minute walk from shop) Counter seating only: 11 seats Ticket machine Change machine Water
dispenser Morning Ramen Set: Regular Ramen + Small
Rice (※¥950 as of April 2025) Morning Ramen Set Hours: Wed-Fri 7:00 AM –
9:00 AM / Sat, Sun, Holidays 7:00 AM –
8:00 AM Ramen (Regular) 950 yen Green Onion Ramen
1150 yen Chashu Ramen (5 slices of simmered pork)
1350 yen Seasoned Egg 100 yen Extra 2 slices of simmered pork chashu 200
yen Green Onion Garnish 150 yen Green Onion Rice 300 yen TKG (Tamago Kake
Gohan) 330 yen Aprons next to water dispenser Hand
towels, alcohol spray Abundant table condiments Takana (pickled mustard greens), sesame
seeds, Mayonnaise, Pickles, Endless Garlic
Ginger, Spicy, Garlic, Vinegar, Pepper Opens at 7:00 AM 16 customers waiting since morning Morning Ramen Set orders pouring in The popular “Morning Ramen Set” is a great
deal: Regular Ramen + Small Rice Morning Ramen Set Rice (Small) (small) Boil noodles Secret soy sauce base Green onions Golden chicken oil , slowly extracted for
deep flavor Pour soup into bowl Smoked chashu Nori seaweed, spinach Wipe the bottom of the bowl before serving Morning Ramen Set Ramen (Regular) complete More Morning Ramen Sets ordered Topping: Seasoned egg Morning Ramen Set (with seasoned egg
added) The soup is delicious! It’s even more flavorful! Owner) They always come here, he said it
was “delicious.” Even regulars rave about it. The
always-delicious soup seems even more
perfect today . Owner) For us, we always aim for
rich yet light . Lately , I feel like super thick, heavy broths
are trending . But I think the origin of the Iekei style
is “rich yet light,” so maybe we shouldn’t compromise on that . One bowl after another is completed . Damn! I slurp down the rich yet light broth… Mmm! I eagerly slurp up noodles coated in the
mellow soup . I wrap the garlic-punching rice and
seaweed soaked in broth around my mouth
and devour it! Rice in one hand, I slurp down the
broth-drenched noodles in one go, then shovel in more rice! Drink the soup down gulp after gulp , utterly satisfied, finish it all! Wipe the table clean and leave. Make six servings of ramen. Negi Ramen (Large portion, extra green
onions). Make seasoned white scallions. Topping green onions. Nori. Smoked chashu. Negi Ramen (Large portion, extra green
onions). Ramen (Regular) with seasoned egg added. Regular customer: ” No matter where I go, this place is still
the tastiest.” Checking the line outside for smooth flow . Customers stream in continuously. The morning ramen rush continues. Preparing small rice portions for the
morning ramen set. The ultimate rice companion : “Tama-ya
Style Infinite Garlic.” Add the mayonnaise on the table , and it
becomes a dish where you just can’t stop
eating rice! Even during filming many customers were
seen eating with Infinite Garlic piled on . Mmm! An order for large scallion rice comes in . Large scallion rice. Immediately topped with infinite garlic. The chashu noodles arrive. Add mayonnaise . First sip of the soup … Take a big bite of noodles… Reach for the scallion rice . Bite into the scallion rice topped with
infinite garlic … Can’t stop eating. Blissful morning
meal… Making six servings of ramen. Working in sync, we handle orders at a
steady pace. Customers keep coming in. Orders for the morning ramen set keep
coming. First, a big gulp of soup … Ah! Delicious! Next, a big bite of chashu… The chashu is delicious! Next, the scallion ramen is complete . Loaded with white scallions. After finishing a stretch of work, I come
for breakfast. It’s delicious as always, right? I came
yesterday too. If I’m eating out , this is the only place
I come . Anywhere else just doesn’t taste as
good. Customers who were waiting start streaming
in. Weekdays until 9 AM, weekends and holidays
until 8 AM, that’s when the morning ramen
ends and we switch to single items . Landlady) Rice and nori have gotten so
expensive… Lately we’ve shortened the (morning ramen
set) hours. Starting the first soup adjustment . Owner) We transfer all the pork knuckles
to the sub-soup batch to extract the sediment. Since we do this “full extraction” twice
daily , the broth’s lifespan is about 3 hours. We’re adding 30kg of pork knuckles to the
sub-soup now, using the Kyushu method called
“yobimodoshi” to further dissolve it . Preparing toppings for large-batch ramen : simmered pork for chashu noodles (5 slices of
simmered pork) Finished with seasoned
white scallions added . Ramen (with seasoned egg added) . An order for scallion ramen comes in . Ramen (regular size) and TKG. The
customer who ordered scallion ramen . It’s super delicious!
I always love it! The broth and TKG go incredibly well
together and are delicious. A customer visiting from Atsugi . Medium-sized ramen with nori as a
topping . It was extremely delicious! Thank you for the meal! Ramen (with seasoned white scallions
added) Regular ramen Ramen (with extra chashu) A regular customer who visits weekly Staff: Is that a Tama-ya T-shirt? Wearing it gets you one free topping. It’s not too heavy and has a clean feel,
which is why we like it. Also, the rice toppings are quite abundant
, so we balance it out by having the hearty
garlic and the light takana . First-time customer: I’m quite into Iekei ramen and have tried
many places, but this was delicious! The line of customers never stops . Staff efficiently guide them along .
Amazing! Next, the regular ramen is ready . It’s so good you can’t help but nod in
approval! Regular customer : Staff) You were nodding while eating it,
weren’t you? I just… can’t stop . It’s the best! Totally satisfied! Customers keep coming in without pause. Removing the spent bones from the sub-soup . Owner: “Pulling out the spent ones, ” he
says. Repeating the process of transferring the
main soup bones to the sub-soup . Ramen (Regular) with 3 extra sheets of
nori, seasoned egg added. Finishing the green onion chashu noodles
(5 slices of simmered pork) with an extra
seasoned egg . Thank you for the meal! It was delicious!
Thank you! Owner) That’s encouraging! Ordered Ramen (Regular) and TKG *Prices
are as of the time of filming Making TKG Nori Chopped chashu Sauce Egg yolk TKG complete TKG 330 yen Ramen (Regular) 950 yen The rich, mellow broth packed with umami
is exquisite… Thick yet light, it’s
incredibly delicious… The medium-thick noodles hold up well and
cling to the broth perfectly! The chashu , soaked in secret sauce , is
superb! Popping the TKG egg… Generous chunks of chashu inside are a
delight . The ultimate combo! Tama-ya Style Infinite Garlic Rice Topping
( Up to 3 servings) Char siu soaked in broth, topped with seaweed and rolled up. The punch of infinite garlic is delicious!
This makes you keep eating rice… Staff: Do you come to the shop even on
your days off ? Owner: There’s no time when I don’t come to the
shop at all, unless I’m traveling . For 23
years, every single successful person out of 100
people say, “I was lucky.” But if you keep at it steadily , luck
comes your way . Even TV appearances
happened because YouTube creators uploaded
stuff, and the TV director saw it . That’s how it works. If you keep at it
steadily so you don’t miss your luck, it naturally comes to you . Kanagawa Prefecture, Kawasaki City,
Miyamae Ward “Gentle Chinese Cuisine
Hiiragi” The owner grew up watching his parents run
their Chinese restaurant “Seikaen” in
Yokohama for over 40 years . He inherited the chef’s fundamental belief
: “Make delicious food and delight your
customers.” He aims to be a beloved
Chinese restaurant for the local community . Two offal dishes and mixed fried rice! Mr. Masamura, the owner who runs the
kitchen alone. During lunchtime, he
operates with a streamlined menu . Spicy and punchy Mapo Tofu with beef
tendon that makes you want more rice !
Hearty Mixed Fried Rice! Stir-fried Leeks and Liver with fresh
liver and plenty of vegetables. We followed this Chinese chef as he
pursued his father’s path, filled with
gratitude for his parents ! Daily Specials: Mapo Tofu with Beef Tripe
950 yen, Stir-fried Pork with Garlic
Chives and Egg 900 yen . Opens at 11:30. Weekday Lunch Menu: Two Offal Dishes, Mapo Tofu with Beef Tripe , Mixed Vegetable Fried Rice! Shanghai Fried Noodles 900 yen Exquisite! Sichuan Spit-Roasted Chicken
878 yen (Evening only) Lunch Special: Bite-sized Almond Jelly 100
yen Assorted Fried Rice 900 yen Yokohama Minami Ward, Kanagawa Prefecture Established 70 Years
Ago “Heian” Third-generation owner Mr. Terada, 65
years old. Komatsuna greens . Following him from morning prep. Garlic chives . After graduating high school, he
couldn’t be a salaryman. Following a relative’s advice , he entered
the food service industry without knowing
left from right. The owner there was a good person, so he
ended up taking over the shop. Back then , there were about 10 employees.
It used to be a busy place. “There were no
convenience stores or anything back then.” Yeah, there was a time like that. Slicing cabbage. Cutting pork . Seasoning it. Trimming fat and adding it to the soup . The soup base is mainly pork and chicken
bones . Then dried sardines, bonito flakes,
garlic, ginger. Carefully skimmed the scum. Tied the chashu with string and put it in
the broth. Chicken for karaage. Made homemade Chinese noodles upstairs. Beat eggs in water. Adjusted the water amount based on
humidity and temperature . Chopped green onions . Carrots. Color coordination for stir-fries and
sanma noodles . Staff: Did you raise the prices? Yeah, I did. Even this. Before, (ramen)
was 500 yen . Everyone said, said, “500 yen is too cheap!” “If you
raise it, won’t everyone stop coming?” I
was told . “It’ll be fine, they’ll come.”
“Really?” Chashu . Son arrives for work. Preparing fried chicken. Ginger . I started working in Chinese cuisine at
18. After that, I worked at a steakhouse, and a
Spanish restaurant before landing here. Making gyoza . Gyoza with a punch of garlic and leek . Slightly smaller, easy to pop in your
mouth . Preparing tonkatsu . Frying noodles. Preparing mapo tofu. Lifting chashu from the broth. Seasoning with secret sauce. The son goes shopping. The owner mops the floor in the meantime . Final push before opening . Tables. Total 30 seats . Calm atmosphere
inside . 1 1:30pm Opening Today’s Lunch Half Chinese Rice Bowl +
Ramen 800 yen Ramen 600 yen Tanmen 750 yen Curry Rice 700 yen Katsudon 950 yen Half Fried Rice / Half Curry 400 yen Half
Gyoza 250 yen Set Menu・ Lunch Menu 800 yen. One customer right after opening. Soft yakisoba with large rice . Another customer. Ginger pork and gyoza . Plenty of veggies in the Chinese sauce. Fragrantly stir-fried noodles . Yakisoba (Soft Style). Served with large rice. Yakisoba (Soft Style). Comes with soup. Thin noodle yakisoba topped with Chinese
sauce is the best… Cooling the piping hot noodles… Slurping them down in one go . Digging into the large rice portion . Stir-fried onions and pork, coated in sauce. Ginger pork . Ginger pork set meal . Gyoza. The gyoza also arrived. Large portion of cold noodles . Char siu pork, chicken, cucumber, crab
sticks, seaweed . Thin omelet, bean
sprouts, nori, pickled ginger, tomato . Cold noodles loaded with toppings Lift the tomato and noodles Slurp it all down in one go . The cold noodles from the neighborhood
Chinese joint in summer are the best… A group of three men and women arrived. Half fried rice and ramen set. Diced char siu. Bamboo shoots and char siu . Garnished with scallions . Old-school ramen. Ramen and fried rice set. Ginger pork set meal. The kitchen runs smoothly with their
well-coordinated teamwork . This liver is edible even for people who
dislike liver. It doesn’t taste like liver . While it’s often deep-fried in Chinese
cuisine, this isn’t fried. Not frying it makes it edible for liver haters. is actually
quite fresh . Seriously, it’s plump and springy . Stir-fried with
bean sprouts, onions, and garlic chives . Liver and Garlic Chives Set Meal . Fried Chicken Lunch. Ramen and Half-Chuka Don Lunch . Savor the soup first. Slurp up the firm Chinese-style noodles. Tanmen. Tanmen. One of Heian’s popular menu items. Tanmen, right? A soup packed with umami. Thin, firm homemade noodles. Tanmen. Staff) Do you have any menu items you
order often? I like tanmen, liver and garlic chives,
and stir-fried pork with veggies . Pork stir-fried with miso sauce. Add
soup, coat with miso sauce, and stir-fry .
Pork stir-fried with miso. A pair of customers arrived . Making
a large fried rice. Large fried rice, 800
yen. Large fried rice. Loaded with diced chashu . The fragrant
egg fried rice was delicious… Soy-based soup with green onions. Clearing dishes and washing up. Pouring in plenty of soup, stir-frying boiled noodles. Pepper, sake . Thickening with potato starch. Soft noodles with a filling packed with
vegetables. Yakisoba (Soft) 750 yen. Change the flavor with mustard. Ordering fried rice. A father and son team running the shop .
It was an old-fashioned neighborhood
Chinese restaurant.

0:00　多摩市）たま家
地図　https://maps.app.goo.gl/X8BqDF92GMMYCy9A8
住所　東京都多摩市愛宕４丁目８−１２
URL　https://youtu.be/xC7DSGXAouI

37:59　川崎）優しい中華 柊(ひいらぎ)
地図　https://goo.gl/maps/a54yPmdAXrJuhp1p8
住所　神奈川県川崎市宮前区東有馬３丁目８−２７
URL　https://youtu.be/G5CqSuT1Tys

1:31:04　横浜）平安
地図　https://goo.gl/maps/vS8K9u4Sqi5Ghdux5
住所　神奈川県横浜市南区宿町１丁目１８, 野田ビル
URL　https://youtu.be/S0czwaM8XO4

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