朝７時開店 厳つすぎる本気の家系ラーメンに常連客が殺到する！

朝７時開店 厳つすぎる本気の家系ラーメンに常連客が殺到する！

Nara Prefecture, Tenri City, Nakam achi
10-minute walk from Nikaido Station on the
Kintetsu Tenri Line Direct descendant of Odo-ya Gado-ya Famous Kanto chain Odo-ya opens its first
Kansai location Spacious , immaculately cleaned kitchen 6:40 AM Staff: What time did you arrive? I usually come around 3:00 to 4:00 PM to deliver chashu from other branches and return around 6:00 PM . I prepare for the morning ramen service
starting at 7:00 AM and prep for the
regular Iekei service starting at 11:00 AM .
(Gado-ya GROUP’s 2nd location). From 7:00 to 11:00, Owner Arai arrives to prepare the base
broth . He carefully removes tendons from domestic
chicken thighs . Manager: That’s chicken, right ? Manager: Here, we prepare the chicken
and the main pork bones . Manager: We’re making a chicken white
soup base with pork bones. Preparing fried offal . (Toppings) Green onions . When it comes to Iekei ramen, I don’t
think there’s anyone who doesn’t know the
classic style . (Previously only opened in the Kanto
region) We put a lot of effort into making the soy
sauce strength and such familiar to people
in Kansai . Hanging them up. Everyone calls it smoked chashu , but the correct term is smoked-flavored
chashu . Staff: “You really roast it with smoke,
huh?” Yes. Onions. Carefully adjust and monitor the
temperature. Open at 7:00. Counter and tables . Total 36 seats. Pure Pork Ramen Regular 820 yen. Manga
Ramen Regular 800 yen. Abura Soba Regular 790 yen. Order by selecting menu items: ① Flavor/Type (Rich, Savory,
Broth) ② Preferences (Noodle Texture,
Richness, Fat) Welcome! Ordering two Pure Pork Noodles . Smoked Chashu. Adding noodles . Medium-thick, chewy noodles. Sizzling hot bowl . Dipping sauce. Chicken oil. Smoked fat . Shredded pork. Pork rice . Nori, chashu, spinach. Pure Pork Noodles . (Rich) Immediately slurping noodles . Medium-thick noodles perfectly coated
with punchy soup. Biting into pork rice . Spinach . Pork bone × chicken white soup . ‘Pure’ Pork Ramen Regular 820 yen. Rich fat blends with the soup—delicious! Smoked rare chashu packed with
concentrated meat flavor . Noodle delivery . Staff) From morning until 11:00 ? Is it
completed by cooking ? Yes, that’s the goal we aim for. We put everything in from the morning, using hundreds of kilograms a day . 11:00 Lunch service opens . Regular ramen 820 yen . Chashu noodles (3
slices) 950 yen . Premium chashu noodles (3 slices) ¥1,000 Tsukemen Regular ¥970 Tsukemen Chashu
Noodles Regular ¥1,100 Gajiro Regular ¥900 Abura Soba Regular
¥800 Chashu Rice Topping Small ¥150 Egg-Topped
Pork Rice Small ¥250 Japanese-Style Scallion Pork Bowl Small
¥280 House Curry Mini ¥300 Customers arrive promptly. Rare chashu is cut just before serving to
maintain freshness. Ramen Rich Broth: Same blend as Odo-ya. Ramen Main Store: More punch than Rich
Broth – authentic Kanto flavor. Visibly ultra-rich. A punchy,
clean-tasting broth. Slurping noodles . Texture, throat feel – homemade noodles
perfectly matched to the rich broth . Chashu Mabashi, Ramen arrives. Drizzle on mayonnaise . Bite into the chashu-covered rice. Bite into the chashu-covered rice . Perfectly complements the rich ramen. Since Kanto-style Iekei ramen isn’t common
in Kansai , you can only really get it here , so I end up coming back. I was looking forward to this today . Bite into the garlic rice . The rich soup and garlic rice match
perfectly. Ramen can be adjusted anytime! This is the real deal, authentic Iekei. Seriously delicious. The fried offal topping was pretty rich and tasty. Delicious, huh? Since it was my first time, I just ordered
the regular ramen. It had quite a punch to it . I was sweating buckets eating it. The soup really goes well with rice ,
doesn’t it? I’m stuffed now. It was delicious . I, used to live in Kashiwa (Kashiwa
City, Chiba Prefecture). I know the original Odo-ya shop, so I used to go there often. I had no idea
they opened one in Nara ! I’m thrilled! It’s intense. My tongue is numb. Green onion and bean sprout topping . That’s the topping
called green onion and bean sprout . Staff: At other places, it’d be like a
mega serving. It’s just a regular 120-yen topping . You’re a super regular. I come about 3 or 4 times a week. I come for
lunch and sometimes for the last seating
at night, so I get to enjoy both the daytime soup and
the nighttime soup . I’m already a premium member , the top
tier. I come every day, so sometimes (the owner) I show up in his dreams sometimes too. The
owner and staff come in , sometimes up to 6 days a week . Abura Soba. If you want to experience the full Iekei
ramen style , go for the flagship ramen . If you’re not too familiar, try the rich soy sauce ramen . You’ll get
the depth of the broth. If it seems too light , you can add more
soy sauce . You can adjust the flavor intensity . For the authentic feel, go with the flagship style. Flagship Ramen Regular
Size 820 yen . Authentic Kanto-style rich broth. Ramen Vinegar. Through a chemical reaction, doubles the
richness! Infinite garlic. Mayonnaise. The rich broth and garlic rice are
insanely delicious. A popular spot for punchy, bold Iekei
ramen. Nipponbashi, Naniwa Ward, Osaka City,
Osaka Prefecture. 4-minute walk from
Ebisucho Station on the Sakaisuji Subway
Line . Opened 2014 . Yuai-tei . Good morning . 6: 59 Owner Mr. Nakanishi arrives. He buys ingredients at the market before
coming to work. 15 seats total (counter and tables). A
popular specialty shop for soy sauce
ramen. He immediately starts prep work . Marinating the chashu . Warming the soy
sauce base . Chicken bones for the soup. Washing each one carefully . Staff: “You wash them one by one?” These are neck bones and body bones .
They’re the neck and body parts of the
chicken . They produce different broths .
Especially the body bones have the innards
attached. If you don’t remove those thoroughly , you
won’t get a clean broth . This is the body . This is the neck . Staff) Do you make the soup using only
chicken bones ? It’s 100% chicken bones. Only chicken
bones. When we first opened, we used various
ingredients , but now we stick to 100% chicken bones . Staff) Was there a particular reason for
that ? At first, we kept adding more and more
ingredients, like heads , for years. But then we started subtracting, and it
felt like we were getting closer to the
ideal flavor . Lately, we’ve come to think that the
more we subtract and simplify, the better
it might be . Pork belly. We cut it into sections by part. Cut to the appropriate size for each use. Even within pork belly, it’s
like the fatty part (toro) and lean part (akami) of
tuna . There are fatty parts and parts
with less fat. We skillfully separate them . For Takai-da Ramen, we use and the
chashu for regular ramen . Then there’s the chashu topping for
chashu noodles. That’s why I separate it into different
parts. Using cooking twine, I tie up the chashu . Staff: Inside (the lean meat) and roll
it up. For the fattier parts , we add lean meat to balance it out. Conversely, for the leaner parts, we add
fat so that when sliced, the fat is evenly
distributed . This is just a preliminary boil,
essentially to remove blood . We skim off excess fat and blood, then
start the proper soy sauce seasoning. While the chashu is pre-boiling, we slice
the already prepared chashu . For the chashu rice bowl, cut it into
smaller pieces . Skim the impurities from the chicken
bone broth. A clear broth is starting to appear . The chashu parboiling is done in just
under an hour . Take it out and rinse it under water . Simmer it in a soy sauce-based marinade
to let the flavor soak in . Cook it about 70% through , then simmer it
thoroughly in soy sauce . (The marinade) has been continuously
replenished for about 10 years. Simmer it for several hours from here,
then let it rest in the refrigerator for
two days. 8:51 The owner’s wife arrives for work. She cleans the shopfront thoroughly . Staff) What’s the origin of the shop’s
name ? The origin is kind of embarrassing… It’s one character each from my name and
my wife’s name . Not embarrassing at all. That ‘s a lovely
origin . The employees also arrive and continue
the opening preparations . Rinse the rice. Making boiled eggs now! We aim for a slightly soft-boiled texture
and soak them in soy sauce marinade . 9:15 Cleaning the dining area. The homemade soy sauce marinade used for
ramen . This soy sauce marinade is made with pork
broth and a bit of aromatic vegetables . We prepare it in two stages, Then we
heat it again to mellow it out . This is our dark soy sauce base. We simmer it for about 5 hours, adding various touches to deepen the
richness and darken the color . The soup simmered for about 2 hours . We
use up the day’s batch completely. We don’t usually use this , but today we
have a limited-time ramen featuring backfat . Staff: Do you often have limited-time
ramen ? Not every week, but we try to do it as
much as possible . We have many regulars who come every
day, so we think about how to keep things
interesting and enjoyable for them . For the limited menu , we sear the chashu
and strain the back fat . The menu is always handwritten by the
manager . Staff) Not a copy? It’s all handwritten? I like writing this, I’m particular about handwriting. 10:53 Customers are already in front of
the shop . 11: 00 Opening time. Limited menu : Denden Black, 950 yen . Regular menu: 6 types of soy sauce ramen
, all named after boxing techniques. Basic flavor : Right Straight, 850 yen. Light flavor : Razor Punch, 800 yen . Spicy flavor : Left Hook, 850 yen . Denden Black . The limited Denden Black arrives. Full house within 2 minutes of opening. Chili peppers , garlic chives , pork back fat , Sorry to keep you waiting . Here’s your
Denden Black with a boiled egg topping . Slurping it up deliciously. Mini Chashu Rice Bowl: +¥250 with ramen . Tamari soy-based “Heavy”. Spicy ramen
“Left Hook”. Today’s limited menu : “Denden Black” . Since there were many regulars today,
the limited menu was popular . Staff: Do you come to the shop often? I’ve been coming for nearly two years.
That’s a long time . Staff: What did you order today ? Today had the “Denden Black.” Everything the manager makes is delicious,
so if there’s a special, I’ll have it. Today was a special . Staff: Do you come often? I come at least once a week . Staff: What would you say is your most
recommended menu item ? Everything’s delicious, you know . It’s
hard to pick just one. When there’s no special, I order from the
regular menu. When there is a special, I try to get that
whenever possible . The owner is serious about his work, so
there’s no cutting corners . Special Menu : Denden Black – 950 yen. A rich soy sauce ramen packed with pork
back fat and garlic. Stirring in the egg yolk adds a mellow
richness – it’s the best. The flavors differ, but they’re all soy
sauce ramen . Staff) The noodles change depending on
the ramen type , right? Basically, they use three types normally: The standard thin noodles, medium-thick
noodles , and Takai noodles . Plus, today they have the limited noodles, making four
types total . They prepare noodles that
match the soup . Right Straight is here . The standard “Right Straight” and the
light “Razor Punch” – Razor Punch. 11:53 . Customers seeking lunch keep
coming. There’s even a line outside the shop . This is the spicy soy sauce ramen. Spicy Ramen Hook. Staff) What did you order today ? Left Hook. I come here quite often. Over 90% of the
time it’s Left Hook . It’s stimulating . It’s addictive, I
guess . It’s so delicious, my body feels weird if
I don’t eat it every week . After that, various soy sauce ramen
orders come in . Takai Cross: 800 yen . Staff: What did
you order? Razor Punch large portion . I’ll have Takai Cross large portion . Staff: Do you always order the same
thing ? I’m just working my way through the menu . Staff: What’s your favorite? I like the Razor Punch. It’s light and tasty . Among the six types, the Razor Punch has
the lightest color and is the most
refreshing . Razor Punch: ¥800 It’s popular with women and foreigners . Heavy customers happily slurp their large
portions. This gentleman enjoys the rich “Heavy”
with rice… And then there’s this customer… Staff: What did you order? Right Straight This is always my go-to. Definitely this one. Staff) Unchained
Custom? “Unchained Custom” – A custom menu where
garlic or habanero is added for +¥100 . Strong punch. A popular order among savvy
regulars. Right Straight Unchained Custom ¥950. The rich flavor goes well with rice. Lately , it’s this one. Right Straight
Unchained Custom . The best . 12:35 The darker one is the basic flavor. “Right
Straight” The lighter one is “Razor Punch” Our basic flavor is
“Right Straight”. Basic flavor “Right Straight” Large
portion . “Razor Punch” large portion . I’m “Naniwa no Joe”. Staff) What kind of flavor is that? Naniwa no Joe is orthodox. Soy sauce
blended with seafood – delicious. Staff) Do you come to the shop often? About three times a month . Staff) That’s quite often ! It’s delicious ! Staff) What’s your top recommendation? Actually, there are three types: ” Right
Straight,” “Razor Punch ,” and “Naniwa
Joe” … That’s tough~ It depends on my mood at
the time . These guys over here also seem to be struggling with the menu.
I was here yesterday too . About four
times a week . Staff) What’s your top recommendation? I want you to try the Right, but I also
want you to try the Razor… but honestly, the Right is the one you’ll
eat the most . No off-flavors. It’s delicious forever.
No matter how many times you eat it , it’s
delicious. Right Straight: ¥850 . The shop’s basic flavor and most popular
menu item . Uses straight , thin noodles . After the staff agonized over it too, they
ended up trying the Right. Truly no off-flavors. This is it! The
classic soy sauce ramen. The owner agonized over it but ended up
going with the limited edition instead. 1:28 PM . Who would’ve thought… it’s Mr. Kaji from Unchained. The creator of Unchained Custom . Former
pro boxer Mr. Kaji from Unchained visits. Former pro boxer, Mr. Kaji from Unchained
. This is a soy sauce ramen shop, right? Before I knew about this place , I thought
ramen had to be tonkotsu. I was absolutely convinced it had to be
tonkotsu . But when I tried (this ramen) for the first
time , I thought, “Wow, this is it!” Since then, I’ve been a fan and come at
least once a week. Staff) On the menu… they put “Unchain
Custom” for me . Staff) Is that your favorite? It’s the flavor I always ordered, but they
named it for me. They named it after that. Staff) Do you always eat it that way? Mostly, yeah. But today, my favorite “Denden Black” is a
limited menu item, so I came to eat that. Today it’s “Denden Black.” Denden Black. He’s been coming weekly for 9 years. If you go once , you’re sure to find your
favorite soy sauce ramen . And Unchain Kaji-san… Well then! Thanks! He finished every drop of soup and left
with a flourish. We were up close with one of Osaka’s most
popular ramen shops , packed with regulars
. Osaka Prefecture, Daito City . 18-minute
walk from JR Gakken Toshi Line Sumido
Station. Osaka Fukuchan Daito Branch . 8: 56 Manager Ueno arrives. The kitchen is neatly organized. He lights the stove under the large pot . Preparing the ramen soup . Citrus fruits go into the pot too. Preparing the chashu. A large block of pork belly . Staff: Do you cook the chashu in-house? Yes! Staff: Is this for temperature? Staff) Fukuchan’s chashu sauce is
replenished daily , right ? That’s right. So after
cooking each day, we strain it and add more soy sauce . Chashu : Cooking large quantities of chashu
in-store . Prepared chashu . Staff) What are you defrosting? This is chicken for karaage , meat for meat soy sauce , and soup for meat soy sauce . We’re making about four types of soup
right now . Staff) You make four kinds? The soup for the meat soy sauce, a Japanese-style broth using white soy
sauce , a soup for black soy sauce , and a pork bone broth. We warm each soup . Employees arrive for work. They help
with prep in the kitchen. They add chicken bones one after another . Chicken bones and ground chicken. Fine-tuning the heat. Prepare the ramen base first. White soy sauce. The flavor closest to salt. For dried sardines . Strain the bones. Adjust the amount of water . Lights come on in the dining area . Chop the edges of the chashu. Staff) What’s this used for? This is mainly for chashu rice bowls. The main ingredient is for fried rice . Prepare the fried
rice. Fukuchan’s fried rice includes carrots. The fried rice base is complete. Freshly cooked rice . Mix it. Prepare bean sprout namul . Next, prepare kimchi. To the self-serve kimchi bar . All-you-can-eat kimchi. Special kimchi, daikon radish in vinegar,
pickled red ginger, pickled mustard greens . Kimchi is
domestically produced . Pickled daikon
radish is made in our own factory . Grated
daikon radish with chili flakes. Prepare cold water. Prepare fried chicken. Manga to enjoy while waiting . Noodles delivered from our own factory. Opening time approaches . Raise the banner . 11:00 Open. Meat Soy Sauce Ramen: 820 yen . Light
White/ Black Soy Sauce Ramen 810 yen Fried Rice 630 yen Gyoza (per serving) 300
yen The line outside the shop starts moving Straight to the kimchi bar Orders come in immediately Rush right after opening First bowl of ramen today: Meat Soy Sauce Ramen Onions and meat simmered carefully in a
pot Meat Soy Sauce Ramen arrives Meat Soy Sauce Ramen 820 yen The light soup and noodles pair perfectly The meat tastes delicious without being
greasy and delicious. Rich yet refreshingly easy-to-drink broth. Slurping piping hot ramen. Orders keep coming in. Cooking multiple ramen simultaneously. Fukuchan Ramen 930 yen . Light Black Soy
Sauce Ramen 810 yen . Yuzu pepper-scented. Napa Cabbage Meat
Soy Sauce Ramen . Light White Soy Sauce Ramen with
Japanese broth . Gyoza being fried. Champon order . Champon noodles come out here. Thicker noodles than ramen. Fried rice. Fried rice set (add ¥450 to any noodle
dish) . Fluffy and separate, but each grain of
rice is flavorful and delicious . Staff: Do you come here often? Just occasionally . Staff: Any menu items you usually order? Pretty much just this stuff. Grandpa always gets miso ramen too . Menu-wise,
it’s always the same. Staff) Is this place quite old? Staff) Looking at the sign, it seems
pretty seasoned. Yeah, it’s old here. Staff) For a long time now? I wonder how long… at least 15 years. First time since they switched to tablet
ordering . Kills the old folks . It’s full of
seniors. Meat soy sauce ramen. Topped with grated red pepper at the end. Slurping ramen heartily. Dishes keep coming out one after another. Customers never stop coming . 11: 42 Fukuchan Ramen. Two orders go through. Neatly plated . A family of six . They leave their seats
and sit down . The older brothers . Mom gets bean sprouts from the kimchi
bar. The daughter looks happy and grabs a fork
right away. The daughter gets a refill of bean
sprouts. This makes the kids happy too . The Tianjin rice arrives in a flash . Meat juices burst out. The whole family smiles contentedly . Staff) How many gyoza did you eat? About 5. 6. Staff) Are you full? Yes! A special service just for kids. A family of four arrives. The children order Fukuchan Ramen. Fukuchan Ramen arrives. Fukuchan Ramen: ¥930 . Pork bone broth. Smooth, homemade noodles. Chashu prepared in-house. Slurping ramen energetically . Satisfied expressions . Mom tries the pork bone ramen . First, the broth . Then the noodles. She nods . A family of four visits. The kids’ set arrives . Dad and Mom’s ramen also arrives . The kids smile, finding it delicious. Preparing flavored eggs during business
hours . Preparing a large batch . Laying down paper . This is the key to letting the flavor
soak in . The shop is always packed. Preparing additional ingredients. Onions. Bean sprouts. A classic Osaka ramen shop . A place that
feeds everyone, from kids to adults.

0:00　奈良）王道家直系 我道家
地図　https://maps.app.goo.gl/ivS1pnsBWGxtGzUx5
住所　奈良県天理市中町２１８−１
URL　https://youtu.be/1HoDGkemlj4

22:59　大阪）正油ラーメン専門店 友愛亭
地図　https://maps.app.goo.gl/FShbFp6KZQsAV8D16
住所　大阪府大阪市浪速区日本橋４丁目１２−１
URL　https://youtu.be/6CO9o9DinzI

57:23　大阪）大阪ふくちぁんラーメン 大東店
地図　https://maps.app.goo.gl/izsE6GREaZgx3WC17
住所　大阪府大東市御供田４丁目１５４−１
URL　https://youtu.be/Qy5oTuY6Ecw

#ラーメン #中華そば#炒飯 #餃子 #関西グルメ

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