残したら罰金1万円！背徳感マックスの二郎系ラーメン屋に密着丨THE BEST Ramen in Japan

残したら罰金1万円！背徳感マックスの二郎系ラーメン屋に密着丨THE BEST Ramen in Japan

Osaka, Japan
5 minutes walk from Hankyu Shojaku Station Established in 2019
Ramen Kudo 11:00
Employee Kawahara arrives at work Official X
“We will be closed until the couple’s quarrel is resolved” “No leaving food on your plate, 10,000 yen fine”
This is a restaurant that is always in the news. Noodle maker Takagaki-san goes to work Makes noodles at the same time as business hours
until after 18:00 Makes detailed records to change mixture amounts depending on temperature Mixes flour Adds water little by little and mixes with flour Staff) I was told to boil it for about 20 minutes Staff) So it’s not a high-hydration noodle? It’s a high-hydration noodle The mixture ratio and water content are kept secret It’s a high-hydration noodle So it doesn’t get soggy even after it’s served Kansu The process of making noodles into strips by applying pressure to the flour is done once and twice. The noodle strips themselves are of poor quality while they are being made into strips Staff) Is this the process of making noodles into strips
that goes through this? You’re right. It’s not smooth when it’s in the loose layer. The owner, Kudo-san, came to check on us. Takagaki-san, who is making the noodles for us today, actually He just graduated. He came back to take pictures He says nice things
but he also wants to advertise He’s planning to open soon Staff member) Where? It’s a place called Iwade in Wakayama Work is being carried out silently Steadily preparing for opening Staff member) Why did you pour soup over the pork? It’s just to heat it up It’s like adding soup to make it a little Bean sprouts Cabbage Basically, ramen is made with soup as well as other ingredients There are two ways to make it There is a form called Torikiri Any other way? Torikiri means
making the soup and then finishing it The finished one The same is true for udon broth We warm up all the ingredients we make and serve them to customers This is called “torikkiri” Muteppo and ours make them in real time If the flavor isn’t ready, we adjust it on the spot We adjust the flavor in real time and make and serve it In this case, intuition is very important So I’m the first person to do it Even if the ramen shop asks me how to make it, I tell them everything It’s fine, I can’t make the same thing A line forms before the store even opens 11:00
Opening hours Ramen 980 yen
*Changed to 1000 yen from November 2024 Ramen Tonkotsu Soy Sauce
Salt Ramen Evening session only
Salt-free ramen First customer Fully booked as soon as the restaurant opened The atmosphere in the restaurant changes Welcome Wait for the 20 minutes to boil Boil the bean sprouts and cabbage Cut the pork slices Warm the bowl with noodle soup first Ramen soup
Soy sauce flavor Adjust the flavor Be careful, the hot water will splash Is this for one person? How many grams should I order? Putting on the vegetables First bowl of ramen for today Plastic ticket for Jiro-style culture Ramen 980 yen Soy sauce-flavored soup based on pork bones A rich aroma pierces your nose Vegetables boiled until limp Soft noodles boiled for 20 minutes Chewy and chewy Flavor-packed
and satisfying char siu Watch the second rotation and adjust the amount of noodles The noodles are boiled for 20 minutes, so we turn them while checking the outside The line never ends Thank you! Are you full? Customers) We’re full! He sees the customers off with a smile Thank you for the meal Thank you!
Thank you Thank you
Please come again A man came alone Would you like garlic? Everything is delicious The man finished it all The manager is also really nice, so it’s easy to come in The ramen noodles are really soft The wheat flavor really comes through The vegetables in the ramen Unlike other Jiro-style restaurants, the staff are exhausted It wasn’t a part-time job, but
I’ve helped out Their work is done very carefully I wanted to see what goes on behind the scenes It happened to be their day off I asked if anyone could help me. I saw the information on social media. I said please let me go. I saw him fighting with his wife there. He carefully cleaned the tables. A man and a woman came to the restaurant. The woman adjusts the amount to 200g using white clothespins She silently continues eating She gives the man some char siu She bites into it She adds more bones and adjusts the amount even during business hours Water, towels, chopsticks, and lotus flowers are self-service Slurping on thick noodles Adding white onions as a topping The crunchy texture of the onions is irresistible… 15:00
Temporarily closed The rule is that customers can come in while the sign is on Organize the towel holders used by customers Preparing until 18:00 Flavor the pork Hand-roll the hand towels I also clean up thoroughly during my lunch break I prepare the cabbage I can’t get up early either I cut it up for tomorrow’s lunchtime serving I tie it up with string so the flavor can soak in The morning shift part-timer has finished work The use of these plastic tickets at Jiro-style ramen It’s a bit of a culture I wanted to go with a plastic ticket too I was looking at Yahoo! Auctions I wonder how much a regular ticket machine costs If it’s expensive, it’s second-hand, about 400,000 yen By chance, I found a second-hand bathhouse for 22,000 yen The bathhouse near me in Higashi-Osaka just closed If you’re a regular, you’ll say, “I used to go there a lot in the past.” I was like, “Why is there a place like this?” It seems like some people will find out about the public bathhouse’s closure after seeing this It’s funny because it’s a remnant of that Public bath-style towels It’s hot inside the store and you’re going to sweat I thought it would be a price that people could use on a daily basis Now on sale Customers start lining up before 18:00 Noodle craftsman Takagaki leaves work First group of customers in the second half Do you have domestic garlic (additional topping)? Yes! Night business begins Cut the fat into bite-sized pieces with a knife Here you go Thank you I don’t have any refills right now I’m going to rub it now
so I might not be able to finish in time First round of the evening session
Amount of noodles to boil Start boiling for 20 minutes Prepare the char siu at the same time Sorry to keep you waiting
Shall I add the garlic? With garlic, extra vegetables
A lot of oil Would you like garlic? No garlic
A little extra vegetables Sorry to keep you waiting
Here you go! Let’s eat! Staff) Did you finish it? I finished it, even the soup. Staff) How often do you come to the restaurant? I come here about three times a week. Staff) Three times a week?! 175
00:19:36,283 –> 00:19:40,933
If you count by year, it always exceeds 100 times. By the way, what about this year? This year it’s 105 He’s easily surpassed that At this rate,
it’ll probably be about 120 times He’ll be able to do it with ease If it’s just Kudo-san,
he’ll easily surpass Otani 50-50+ Are there any dishes you can definitely eat? It’s soy sauce ramen It’s the original taste
Don’t cheat Kudo-san also has salt ramen He calls it “Dess Pizza” regularly Tabasco and cheese
It’s finished like pizza There is also ramen without soup And in the summer, there is kamatama
with eggs There are many different kinds This person is adamant
about soy sauce On Christmas, he has a limited number of things, like
death pizza We also gathered like this then We would come in at the same time This person would buy the usual meal ticket We didn’t really discuss it When we suddenly came
we were together The probability of that happening is pretty high. Something.It brings us together It’s a delicious ramen shop that attracts so many people They use a lot of pork soup When I’m feeling good, there’s a beauty salon just around the corner The smell starts to drift from just past that When I’m walking
and I think it smells nice I go when it’s time for Kudo Staff) What did you eat? I had salt ramen Soy sauce soup
Both of us Staff) How did it taste? The noodles are softer than other Jiro-style ramen It’s definitely Jiro-like
and has a strong impact It was delicious The noodles are soft
so they’re easy to eat This is the first time I’ve had salt ramen It’s light but They left out the Jiro-like parts
and it was delicious At the time, if you left 500g you were fined 10,000 yen It was sad to hear people say that it stood out in a bad way It was the store’s goodwill that made it so The only thing that gets talked about is the 10,000 yen fine I don’t want people to get the wrong idea Staff) (SNS trending topic)
About the 10,000 yen deposit Yes, there was It’s become commonplace It wasn’t there today though At night
I have a clip to put 10,000 yen on the fridge It can go up to 30,000 yen It can go up to 20,000 or 30,000 yen Everyone knows that There are people who come here wanting to deposit 10,000 yen They take pictures of you putting it in They take videos of you returning it While eating your daily meals It’s rare to have such a thrilling experience So I think Jiro-style ramen is rather than a normal meal more like an attraction Compared to a normal meal
First, you have to wait in line to eat You have to wait in line for a long time There are quite a few things that are the opposite of service I do want to entertain my customers, but I have to make a lot of big portions, and within the time limit I have to start making the next batch of ramen, so I have to make sure they eat it It’s kind of stressful for the customers, but At the same time, I feel a sense of accomplishment That sense of attraction, that thrill I think that’s one of the attractions of the Jiro-style culture When it comes to the 10,000 yen, it’s like food waste I hope that fewer people will order it for fun That was the biggest factor The customers enjoy it and understand the system. In the end, I think it was a good idea to do it. I think we’re probably the only place that boils noodles for 20 minutes. The origins of this shop. I used to work at a famous shop called “Kiseki wo Kisame.” I was a regular there The previous owner of the restaurant told me to make something delicious The noodles got softer and softer I was the only one in Kansai who made soft Jiro-style noodles We were in a group, so it would be a problem if I was the only one to make a different type of product Please refrain from making soft noodles There was also the issue of opening a store At the time, I was a company employee I held back for about two months and made it I wanted to provide something that I thought was delicious The direction has changed from making customers happy I wanted to make a restaurant that specializes in soft noodles So I made it five years ago It wasn’t a restaurant made with all the customers in mind People who like soft Jiro-style noodles The reason for this restaurant’s existence is to make what I want to eat It’s no exaggeration to say that I made it just to make my favorite ramen Because of this ramen, people either love it or hate it If you ask someone else, you get 120 points On average,
60 points is good Staff) What makes you stand out? I’m sure we’re the only place that boils noodles for 20 minutes Because of that environment People who can eat at other restaurants can eat large ramen When I tried it, it was so different So there are quite a few cases where people leave some At Jiro, the “large” is a no-no. That’s how it was at my previous training So I thought about how to avoid leaving any leftovers It’s more like a fine The idea was to ask for a deposit I talked to my wife and we were saying that 1000 yen would be fine. If it’s 1000 yen, then it’s okay to keep it. The purpose was to prevent people from ordering for fun The round number was 10,000 yen The rule was introduced two years ago Staff) It’s been amazing on Twitter… The impressions are amazing I really like it when there are a lot of haters Well, it shows that people are interested in me So it’s the other way around It’s good for business that people are interested I can be satisfied even if I’m not popular with everyone I think it would be nice to run a store with rules. Staff) Before that, did you have an argument with your wife and take time off? Chronologically, the marital dispute came first I’m sure he didn’t expect it to be covered in that way On the other hand, if he went on a long vacation without giving any explanation I wonder if there are customers who are worried about him in other places That’s certainly what happens A Jiro-style restaurant with a focus on quality
Why not come and try it? My name is Tomoyuki Takagaki from Ramen Takagaki Thank you Wakayama, Japan
15 minutes walk from Iwade Station on the JR Wakayama Line Opening December 31, 2024
Ramen Takagaki Shared parking lot
Approximately 80 spaces 10:00
Owner Takagaki arrives at work In preparation for the opening on December 31st
We follow the preparations from the day before 8 seats at the counter, 2 tables for 4
16 seats in total Prepare the pork cartilage Next, prepare the knuckles Smash it with a hammer to bring out the flavor Put it in the same pot as the back bones Put the pot on the fire From here, simmer for 13 hours (For my training) I chose to leave Osaka and come back First, I chose “I love ramen.” In less than a year, I was appointed manager The management part. I learned about numbers and things like that. (When I opened my own shop)
I wanted to make my own noodles, so I went to Ramen Kudo and thought it was delicious. I was in charge of making noodles Making noodles Measure the temperature of the wheat Measure the amount of water accurately Brine Thoroughly manage room temperature and humidity The water is added little by little and mixed. The flour is pressed into strips, a process called barakake. The noodle strips themselves remain rough while they are being barakake. Pressure is applied to the noodle strips to forge the dough. The noodle strips are cut into curly noodles. When I was thinking about opening my own shop My wife was still a hairdresser She said she would help me at my shop She quit her job She’s been making adjustments so that I can focus on this From here on,
for my wife and family Of course,
for our customers
of what we have cultivated so far I have always thought about giving back To my colleagues who worked with me (during my training period) With gratitude to everyone This Ramen Takagaki is The grand opening will be on December 31st That’s how we got there So that’s why my wife loves it lol Preparing 17 kilos of char siu Cutting to the right size While shaping the pork, they wrap it in string to secure it in place. The pork slices are secured in place with string. They continue to prepare the pork. His wife also helps out with the preparation. They got married just after they had a daughter. (In 2025)
I’m taking the high school entrance exam (Married)
About 16 or 17 years 16 years lol I put the heat on the pot to stew the char siu I mix it all together and simmer I get a lot of bean sprouts December 31, 2024
Grand opening day Luxurious and beautiful flowers for the opening celebration Preparing for the grand opening Heating the soup to be used today Tasting the final batch When the stockpot was cleaned Some still have the marrow extract left in them Once removed to prevent oxidation and deterioration, they are reused This is the method I learned from Ramen Kudo Preparing the cabbage Cabbage cut into bite-sized pieces Peeling the skin with a peeler Preparing the garlic, which is synonymous with Jiro-style ramen Back fat used in the soup The people who have helped me come to help My wife is also fired up 9:30
The first customer is in line The line continues to grow 10:45
15 minutes left until opening Greeting the customers in line Hello everyone Takagaki from Ramen Takagaki My name is Tomoyuki. Today is December 31st, New Year’s Eve. I think it’s a tough day for everyone. Even in this situation, and with all this rain, I’m very grateful that you gathered here. I’ve been training in Nagai and Suita in Osaka for two years. What I have cultivated there
in Wakayama I was born in Wakayama I want everyone here in Wakayama to receive all of the training I have received over those two years And the customers I have met over those two years With the support of our strong friends who came today We were able to get to this place today We will open in about 10 minutes Please wait a little longer
Thank you Opening at 11:00 Ramen 300g 950 yen
Ramen 200g 850 yen Ramen 150g 800 yen
Ramen 100g 750 yen Free toppings
How to order When checking your meal ticket
Please tell us your preference from the table The first customer in line sits down Boil the bean sprouts and cabbage Prepare the oil Boil the noodles Prepare the soup while the noodles are boiling You can change to seared pork for an extra 50 yen The noodles are boiled. Add the vegetables. Then add the char siu. Add the caramel. Add the oil. Add the garlic. Finished with a kamaboko Ramen 200g 850 yen More vegetables, more garlic, more fat, grilled pork A rich look at first glance First, take a sip of the soup
and let it seep into your chilled body Next, I stuff my cheeks with vegetables The pork bone-based, soy sauce-flavored soup is addictive Take a bite of the roasted pork It’s so delicious you’ll nod in approval I mix the vegetables and noodles together and enjoy Homemade noodles prepared by Ramen Kudo The roasted pork fillets have a different flavor The roasted pork fillets are full of flavor and very satisfying I ate everything, even the soup
Thank you for the meal Staff) Were you satisfied with the taste? I was satisfied. I emptied my bowl. It was delicious. Thank you very much. Thank you for the meal. Thank you very much. Thank you
and be careful on your way home Happy New Year
Thank you The never-ending rush of orders Number 8
200g of garlic is a little less The staff from Ramen Kudo
also came to visit as customers 11:30
The restaurant is of course full. The rain has stopped, but the line is still lined up. 300g of ramen.
Please. This customer is also a member of Ramen Kudo’s staff. Raw egg topping for 100 yen. You can eat it however you like, with or without the sauce If you mix it with a raw egg,
it will have a milder taste (Topping it with a raw egg)
A lot of people do it Even among our customers,
30-40% of them do it (Eating it with the sauce)
If anything, that’s the standard Some people add more Everyone has their own way of eating The noodles and vegetables are delicious I clean up between business hours
to welcome many customers (Garlic) Extra
(Vegetables) Less (Oil) more
(Caramel) more Elegantly draining the noodles Softly limp vegetables are served Pour on the oil Let’s eat First, the soup I couldn’t help but exclaim “It’s delicious!” Then I slurped up the noodles Finally, I slurped up the soup and the ingredients
that had accumulated at the bottom (My order was) 300g with a few vegetables
and lots of extras It was really delicious I thought Jiro-style ramen was more bland I don’t really know what it was, but it was really good 16:00
Today’s business ends Staff) Are you relieved that the grand opening is over? That’s right I wondered what would happen when I wasn’t in line at first (Unexpected events)
just kept coming I wonder if that’s what it’s like to open I’ll clean the kitchen To everyone who came to the grand opening I would like to express my sincere gratitude to everyone It was only thanks to your support that we were able to reach the grand opening I believe we were only able to get to this point thanks to your opinions and advice We will continue to move forward in a way that does not tarnish the support you have shown us It was a long day, but Thank you everyone for working so hard, from early in the morning until this late hour Thank you for your hard work today It was the grand opening of a Jiro-style ramen shop run by a shopkeeper who cares for his family and friends. Osaka, Japan
3 minutes walk from Nagai subway station Opening in March 2024
Ramen men’s school! ! Nagai store 10:30
Preparation has already begun Manager Oka-san cabbage cuts oil backfat Mince the garlic Cleaning inside the store pork bone soup This is a little bit of backfat.
Let it simmer and pour it on top of the ramen. I use about 12 kg a day at most. Opens at 11:00 Pork bone soy sauce Jukucho ramen 890 yen
Miso Jukucho Ramen 950 yen Pork bone soy sauce jukucho ramen without soup 890 yen
Miso Jukucho Ramen without soup 950 yen Spicy Miso Akajukucho Ramen with soup/without soup 1030 yen
Jukucho Tsukemen seafood pork bone 1010 yen Meat soy sauce ramen 840 yen
*1 extra ball free! You can choose toppings according to your preference.
Vegetables, back fat, garlic, etc. Three people came to the store immediately. 3 pieces of Jukucho Ramen! oil Umami seasoning Return Soup with pork bones as the main ingredient Mix soup and noodles Plenty of vegetables salt and pepper garlic backfat Thick char siu Tonkotsu Soy Sauce Jukucho Ramen First, take a sip of the rich soup. Plenty of vegetables that are perfect for eating And slurp the extra thick noodles Extra-thick noodles that go perfectly with rich soup Staff) What is the most popular? I just made it a while ago
It’s Tonkotsu Soy Sauce Jukucho Ramen. Also, Miso Jukucho Ramen. If you like spicy food
Spicy miso akajukucho ramen Two more people came to the store. More and more orders are coming in. Regular size noodles are 200g. Even if you take it home
Gorgeous toppings as always! fried onions Sorry to keep you waiting Please take your time Jukucho Ramen Vegetable Mashi That’s amazing
This is better! I’ll enjoy having this! Looks punchy
Snap a photo Slurp the thick medium-thick noodles Is delicious! Staff) What did you order? Jukucho Ramen
Garlic is better After all, if you add garlic
delicious Char siu is also delicious
soft Staff) How many kilograms of bean sprouts?
Do you use it? Probably around 40km on weekdays. Mostly if I get busy
About 170km If vegetables are better
It depends on the customer’s options. 600g of vegetables alone
The noodles are 200g (medium size), so the total is 800g. The special size of noodles is 450g.
That’s over 1km Some people can eat it
Special portion of Mashimashi Largely
thank you~ Yellow straight noodles unlike any other Soy sauce soup with plenty of meat Green onions, grated maple leaves Garlic, Japanese pepper, garlic It’s on par with Jukucho Ramen without soup! Mix the sauce and noodles Pork bone soy sauce Jukucho ramen without soup
no garlic Char siu bowl (delivery) Jukucho ramen vegetable mashimashi Char siu bowl 12:41
full A lot~ thank you! Staff) How do you like the taste? Because it packs a punch
I like it Women can also eat it No.1 in popularity
Principal Ramen passes by It’s painful
I can’t eat anymore The taste was delicious
It was so delicious! It was delicious! Seasoning, backfat, and chashu
I can’t stand it The bean sprouts are also better! 13:17 Spicy Miso Akajukucho Ramen Jukucho ramen without soup all better Ordered Tonkotsu Soy Sauce Jukucho Ramen Pork bone soy sauce Jukucho ramen with all toppings 890 yen So much so that you can’t see the noodles
Lots of vegetables ramen Even vegetables alone are satisfying! Homemade extra thick noodles
It’s so delicious with the thick sauce… I happened to come after watching a soccer game. We started talking about wanting to try it.
find the sign The noodles were chewy and delicious. It’s pork bone type.
It was rich and very delicious. I think about 300 people came in one day. There was a line to the cake shop over there. Continue to increase fans in Osaka Nagai
We had a close look at a popular ramen shop that serves 300 people a day. Soy sauce ramen Medium soy sauce Medium soy sauce
Handmade soy sauce Thanks Thank you very much Handmade noodles
Soft and chewy handmade noodles 1-chome, Nagado, Higashiosaka City, Osaka Prefecture
9 minutes walk from Fuse Station on the Kintetsu Osaka Line Recently
selected as one of the top 100 restaurants in 2024 Ultra-high-hydration, pure, hand-made noodles
Nishimura Opened on December 16, 2020
This is the fourth year Owner Nishimura 6 seats at the counter
2 tables for 3 people, total of 12 seats Those who park in the parking lot of Kirindo in front of the restaurant will not be allowed to enter 9:00
Preparation begins Soup preparation The soup is pork-based, clear tontan Next, prepare the noodles Homemade, chewy, soft, super high-hydration
flat, medium-thick, curly noodles They can’t be made firm Staff) Is this the one you’re making now for today? Staff) Did you let it sit yesterday? I let it sit yesterday
and I’m going to use it on Friday (2 days later) I’m going to let it sit in the fridge again It’s too soft
to use if left like this I’m leaving it overnight to mature I’m going to chill it in the fridge
and leave it for a bit I make sure to do it properly. It’s more like letting it settle. It’s not like aging or anything. I add salt water mixed with egg yolk. 10:00
I clean the shop. I’ve been doing this since I was a university student. I got a job at Joshin Denki once But it just didn’t suit me I couldn’t work with a large group of people I liked the dining area So I thought maybe I liked the service industry
I thought I’d learn a lot, so I got a job No, I don’t think so I guess salespeople have their own struggles So I gave up and started a ramen shop I hated preparing food, but I’m clumsy I gave up and started a ramen shop I’ve been moving around a lot Staff) I’ve been to a lot of ramen shops I’ve always been to a chain ramen shop Before I knew it, I had become independent Staff) When did you become independent? For me, it was COVID-19. It was right around the time of COVID-19 I was in Kamishinjo
The previous shop It was a sister shop of a ramen shop called Tenjinbata They said they were annoyed by people parking their cars in the parking lot of the shop across the street They wrote the address of the parking lot in X There was a paid parking lot called Fruit Park behind the shop Please do not park at Kirindo across the street 11:00
Opening hours Handmade soy sauce
950 yen Large serving of ramen
1250 yen Egg
100 yen Roast pork bowl
300 yen Dinner-only tsukemen
Regular 1000 yen Dinner-only tsukemen
Large 1250 yen First customer Take any available seat Extra on everything
Was soy sauce okay? Water is self-service Was soy sauce okay?
Yes Welcome Medium serving of soy sauce
Handmade soy sauce Handmade soy sauce, egg, roast pork
1550 yen The handmade, extra-thick, curly noodles are chewy and mix well with the soup Pork-based clear soup with a sweet taste
Kyushu-produced dark soy sauce Topping: grilled pork belly with soy sauce Sorry for the wait Soy sauce without soup Thank you 11:55 It’s really delicious Feels like it’s staged (lol) White rice
150 yen Yes
I’ll take it (Soy sauce) large portion and rice It’s a large portion
Thank you for waiting White rice Large portion
1250 yen First, the soup Digging out the noodles hidden under the char siu Many customers order white rice Not a single grain of rice left Thank you for the meal Thanks Sorry to keep you waiting Salt Don’t forget to take a photo The salt is light, but the soup is rich Clear soup made with pork instead of chicken Ahhh I ate it all, even the soup Thanks for the meal Thanks Look at the map I was thinking about eating ramen nearby I wanted to go somewhere I’ve never been before The photo looked delicious Staff) What did you order? I wanted soy sauce Salt, I guess Staff) What was the salt like? The salt was delicious. Staff) What did you order today? Regular soy sauce ramen Staff) You always come here, soy sauce ramen? The miso is delicious When winter comes, miso will be available
I’m looking forward to that Staff) Well, it’s about time I wrote December Staff) Well, see you in December Yes, I see Thank you, staff The handmade miso is scheduled for early December The owner is the only one who does all the work Two bottles of soy sauce and a handmade set Clearing up the dishes, wiping the table, and serving the food all by myself Thanks for the meal
Thanks every time Thanks Thanks Thank you very much 12:04 We look forward to seeing you again I think I come here about four times a month
Maybe once a week Staff) Do you have a set menu that you always order? The default soy sauce is often used Stamina, etc. Cold ramen in the summer, etc.
I go all out for that kind of thing Staff) Do you have any recommendations? I highly recommend the Stamina It will probably be out soon It’s really delicious I always get a medium serving of soy sauce Staff) What do you like about it? The slightly sour taste of ginger is delicious And chewy handmade noodles Staff) It’s like a combination Well, it’s like a combination This is the chewy handmade noodles
The squishy texture you can only get here Roasted pork belly topping It’s also well-seasoned
and delicious It’s almost spilling out of the bowl 12:28
The customers are always coming Welcome Yes
Please Thank you very much Closing time A customer was eagerly asking the owner Because it’s handmade noodles
there’s more flour on it than regular noodles If you just do it like that
it’ll get all mushy Huh? Oh, I see. I’m just a student
I’m just being taught. Staff) I cook at home as a hobby. I really love cooking, but ramen is That’s impossible
When I hear that story, I think I can’t do this Thanks for the meal
I’ll come again You don’t want to show your face Thank you, staff
Thank you 14:30
Lunch ends After lunch hours, they start preparing the char siu. They also prepare the soup. Higashi-Osaka is different from the city center. In the city center, stylish ramen is popular. If Higashi-Osaka doesn’t have something special, people won’t come. It’s a town of craftsmen, so I guess it’s more popular there. There are a lot of dedicated customers. This ramen shop is located in Higashiosaka, where there are many dedicated customers, and serves the one and only chewy handmade noodles.

0:00 吹田）ラーメン工藤
地図　https://maps.app.goo.gl/1d5cAfL2eE7edmCn8
住所　大阪府吹田市岸部南１丁目２４−８
URL　https://youtu.be/ZfQ6TbJe-t8

28:17 大阪）ラーメン男塾！！ 長居店
地図　https://maps.app.goo.gl/c15VqLjZbjz4tyGb7
住所　大阪府大阪市住吉区長居東４丁目１１−２４ 門脇ビル 1B
URL　https://youtu.be/-WHu6Ivjp1s

55:18 和歌山）ラーメン高垣
地図　https://maps.app.goo.gl/3uqt4ByZRmSs1ciBA
住所　和歌山県岩出市備前４０−３
URL　https://youtu.be/jE1mzsljDCU

1:27:30 東大阪）超多加水純手打ち麺 仁しむら
地図　https://maps.app.goo.gl/N2z4rCwFmQLh2KLEA
住所　大阪府東大阪市長堂１丁目２８−１４
URL　https://youtu.be/cQHBQDGPXAs

うどんそば 関西 Udonsoba Kansai
https://www.youtube.com/channel/UCsyzqlcYZJUdAV2D9DXjp6g

#ラーメン #二郎系 #大阪グルメ

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