ロードサイドに突如出現するラーメンショップ！超絶働く最強店長に密着。

ロードサイドに突如出現するラーメンショップ！超絶働く最強店長に密着。

Kitsuki City, Oita Prefecture A ramen shop that has earned the immense trust of drivers The only precious ramen shop in Oita Prefecture It has a traditional, light pork bone flavor and is as delicious as always I almost always stop by on my way home Because I love the leek ramen here When it came out there was something white floating on top and I thought, “Ah, happiness” lol The fried rice recommended by the owner is also popular We all came here with the filming staff It was incredibly delicious The special fried rice was delicious “Ramen Shop Yamaka Branch” Along National Highway 10, Yamakacho, Kitsuki City, Oita Prefecture 4 minutes west of Nishiyashiki Station Kitchen 8:20am Working closely from preparation to cooking rice 8:31am Manager Iwai arrives at work Good morning Staff member cutting white leek with a machine ) Do you often get leek ramen? We do serve green onion ramen. After cutting the green onions, we slice them with a machine, but some parts don’t slice all the way through and some parts stick together. It looks better if you separate them , and the sauce blends in better, so adding air makes it fluffier. We prepare the garlic and ginger soup. We add this to the soup in the afternoon. We usually serve the soup while it’s boiling, but it gets weaker over time, so we save the thicker soup and add it after we’ve served 40 to 50 bowls to bring the soup back to its original consistency. We want everyone to eat the same thing as much as possible . Garlic, ginger, kelp , onion, ginger, back fat , domestic pork shoulder loin. This is shoulder loin, domestic pork shoulder loin. Noodles: They’re somewhere between thick and thin. Those who like thin noodles might find them strange, but I grew up eating noodles like this, so I don’t find them too strange. They’re more filling than thin noodles, so… Staff: When was your restaurant founded? About 35 to 40 years ago. Someone else was running the restaurant at the time, and you took over. Is that correct? Yes, I’m currently working here. It’s been two years since I started, just in June. What prompted you to take over this place? Simply put, if there’s no one left to do it, the customers who come now will be there, but if they decide not to do it, the restaurant will close and customers and drivers will have no place to eat, so I thought I might as well do it. Have you had any difficulties? I think it’s the preparation, but I think the first ramen I serve in the morning is the one I’m most nervous about, and that’s still the same today.It has a nice, polished interior that shows its age, with table and counter seats.Table condiments include rajang, garlic, kaeshi sauce, salt, and black pepper.Rajang is made from fermented beans and is similar to gochujang.Most regulars add their own ingredients, and when I serve the ramen I make, the regulars know the amount and add their own as they like.It ‘s the kind of ramen that lets you adjust it to your liking and eat it, and I’m happy with that.Opening hours : Spacious parking lot that can accommodate large trucks.Ramen 700 yen, Char siu ramen 940 yen, Miso ramen 750 yen, Iwanori ramen 850 yen, Kabosu tsukemen 830 yen, Kabosu and green onion tsukemen 980 yen, extra green onions 200 yen Rock seaweed 150 yen White rice ball (1 piece) 130 yen Takana rice 180 yen White rice (medium) 180 yen Green onion and pork bowl 350 yen Green onion and pork snack 500 yen Takana snack 180 yen Bottled beer 550 yen Oita Kabosu canned chuhai 400 yen Fried chicken (single item) Boneless thigh (100g) 300 yen Opens at 9:30 A man sits at the counter A medium serving of green onion ramen Adds back fat to the soup Boils the pork noodles for 3 minutes Mixes the white onions with pepper and sauce Pours in the soup Drains the back fat Trim the noodles Wakame White green onion and pork pork, seaweed Medium serving of green onion ramen Preparation of fried chicken The skin has peeled off So rather than wrapping it, it’s just putting the peeled part back in place and making it as salty as possible If anything, a car with a green onion head pulls into the parking lot Welcome ! Counter seats please, large serving of green onion ramen, large serving of green onion ramen, large serving of green onion ramen, large serving of green onion ramen, today’s order is a large serving of green onion ramen, a light pork bone flavor, a customer in work clothes comes in and carefully prepares a bowl of ramen, large serving of green onion ramen, large serving of green onion ramen , when I come to Oita for work I almost always stop by on my way home because I love the green onion ramen here, 10:19 A pair of men arrive, carefully adjusting the ramen soup , miso, sauce, pepper, garlic, sesame, sesame oil, rock seaweed , wakame seaweed , white spring onion, roast pork, large serving of spicy miso ramen, rock seaweed topping, shichimi noodles rinsed in cold water, kabosu, green onion, roast pork, tsukemen , quite a few customers, little by little dipping shoulder loin in the roast pork sauce , welcome! Please take a seat at the counter. I order a medium-sized ramen. It’s the middle of a medium-sized ramen . I’ve been coming here a few times, but I was finally able to get in at opening time, and when it came out there was something white floating on top and I thought, “Ah, so happy!” lol 11:10 Large portion of ramen with green onion and pork fillet. White rice ball. Medium portion of ramen . Delicious. 11:34 Working men looking for hearty ramen come in one after another. The owner skillfully prepares the ramen by himself. Medium portion of ramen with green onion and pork fillet. Small portion of ramen with green onion and pork fillet. Small portion of ramen with green onion and pork fillet. Medium portion of ramen with green onion and pork fillet. The portions are large, so I come quite often, sometimes about twice a week. This is a snack with takana. I also like takana ramen, so it’s very delicious. 11:52 Medium portion of ramen with pork fillet. Delicious. Today I’m having leek ramen and char siu ramen. This is my first time. I’ve seen it on TV, so I ‘ve been wanting to try it. Delicious salted white rice balls, lard , egg , green onions, ham , sake, and soy sauce. Addictive fried rice with a special touch. Hello staff. What did you order today? This was my first time having leek ramen , and it was incredibly delicious . The special fried rice was also delicious. I’m full now. To be honest, I’m Takashi Ohno, a TV personality . I’m filming a show on Oita Asahi Broadcasting called “Late Night with Takashi Ohno and XX.” I happened to be at Nishiyashiki Station and saw a ramen shop there, so I came with the filming staff. It was really delicious. Thank you . Well, excuse me later. Addictive fried rice with egg , green onions, and ham. 600 yen. Moist fried rice with fragrantly fried egg and green onions . Delicious with the presence of green onions, ham, and scrambled eggs. Green onion char siu ramen. 1,090 yen . This soup has a lot of repeat customers! The rich, deep flavor is addictive… The crispness of the white onions is irresistible . The straight noodles are coated with the homemade, tender, and fatty pork soup . Thank you. We’ll just keep doing what we have now, the way we have. (Staff) Do you have any plans for how long you want to continue? As long as you have the energy. We want to protect the food of working truck drivers! This ramen shop is filled with the owner’s passion. Please come to the seafood restaurant on the first floor of the Market Hall in Fukuoka City’s fresh fish market. We offer three sesame mackerel and a seafood bowl. Open from 9:00 AM. Cheap, fast, and delicious, this is the perfect market food. The sesame mackerel set meal with the special sesame sauce. First, a sip of miso soup . The sesame mackerel on white rice… an absolutely delicious, perfect combination… The sesame sea bream set meal (750 yen) can also be enjoyed with ochazuke (rice with tea) at the end . Sorry to keep you waiting. This is the sesame sea bream set meal. One bite of the sea bream sashimi with sesame sauce was delicious! What are your thoughts after actually eating it? It was incredibly delicious . Yes, I’d like to come again! One special seafood bowl! This seafood bowl is filled with plenty of fresh seafood, and the special sauce that finishes it off is the key to the flavor! Yes, this is the special seafood bowl! It’s an incredibly luxurious special seafood bowl filled with sea urchin, salmon roe, and even crab. It ‘s only available at Okiyo, the market’s restaurant that’s open to the public from the morning, so it sells out quickly. The popular Okiyo set meal has a wide selection of dishes, for 750 yen. I ordered the horse mackerel fry set meal. Three thick, fluffy pieces of fried horse mackerel, and I love the hearty tartar sauce. I’d like to ask about the seafood restaurant’s menu, which has a wide variety of dishes. The sashimi set meal is number one. Sashimi set meal for 1,500 yen. A long-established restaurant that has been supporting market-related people for many years. Okiyo, a long-established seafood restaurant located on the first floor of the Market Hall Building in Nagahama Fresh Fish Market, Chuo Ward, Fukuoka City, Fukuoka Prefecture. Established in 1947, Okiyo was the perfect place to film, following the market’s first auction on January 5th, from 6:00 AM! Fresh fish delivered from the neighboring central wholesale market. Nojiri Sadayoshi, a fighter and head chef, makes sesame sauce. Salt-grilled mackerel. Salt-grilled tuna collar. Customers line up an hour before the 8:00 a.m. opening. Sashimi set meal 1,500 yen. Seafood bowl 1200 yen, sesame mackerel set meal, two of those, and one special seafood bowl, please. Three sesame mackerel and one seafood bowl, one seared mackerel sashimi, one special seafood bowl, and one mini sesame yellowtail. Seared mackerel sashimi set meal, grilled salted tuna collar set meal . The spacious restaurant is almost full, and many customers come in from the morning. Sesame mackerel set meal, sesame mackerel set meal 750 yen , sesame mackerel set meal, one sip of miso soup, sesame mackerel on white rice… absolutely delicious, the perfect combination… Special seafood bowl 2000 yen, seafood bowl 1200 yen , special seafood bowl is insanely good, fried shrimp set meal, please. One tekiyaki bowl and one sesame sea bream set meal, 1000 yen tekiyaki bowl . Sorry to keep you waiting! Here’s sesame mackerel! Okiyo Set Meal 750 yen, Chicken Nanban , Fried Chicken Set Meal 750 yen, Aradaki Set Meal 750 yen, Sesame Sea Bream Set Meal 750 yen, Simmered Mackerel Set Meal 750 yen , Sesame Mackerel Set Meal! Sesame Sea Bream Set Meal 750 yen, Sorry to keep you waiting, this is the Sesame Sea Bream Set Meal. Sesame Mackerel and Sesame Sea Bream, one bite is delicious! Staff) Why did you choose this restaurant? Comedian Tutorial Tokui uploaded it on YouTube and I thought it looked delicious. What are your thoughts after actually eating it? It was really delicious , yes, I’d like to come again. I ordered the Fried Horse Mackerel Set Meal 750 yen , a wide variety of seafood restaurant menu items, please. The Sashimi Set Meal is 1, Sashimi Set Meal 1500 yen , yes, the special seafood bowl! A family visiting the restaurant for the first time seemed very satisfied, saying the sauce and seafood were delicious! そば 猪口和 魚介 750円 Fried oysters 750円 Special seafood bowl 2000円 Grilled tuna collar 850円 Squid tempura set meal 750円 Tempura bowl 1000円 Mini sesame yellowtail 350円 My husband is the second generation owner , and I’m the third , and I’m planning on having him be the fourth. He loves martial arts himself, so it was his dream to do it all he wanted and run as many restaurants as he wanted . The best sellers at this time of year are sesame mackerel, sesame yellowtail whale sashimi, and whale steak. The tuna collar sells out quickly, but we don’t get many in the morning, so it sells out by lunchtime. It’s only available at Okiyo, so it sells out quickly. He’s retiring at the end of this year. He ‘s 69 years old and will be 70 soon after the new year. This old-fashioned udon restaurant is run by an active chef who is still in business . The taste and passion are passed down to his son, Takanori. Meat and burdock tempura udon is a huge hit! I was in Tokyo for 14 years and came back just a year ago. I’ll be following the chef, Takanori, and his family closely! Running an udon restaurant is a long-term endeavor, so I hope they continue to work steadily. Established in Yahata-Nishi Ward, Kitakyushu City, Fukuoka Prefecture, in 1988. A family-run udon restaurant loved by locals 9:25 The staff arrives for work, the kitchen is tidy, and the restaurant is immaculately cleaned. The proprietress prepares the udon broth. The kelp is turned on, and the pickles are prepared. Daikon radish, carrots, onions, beef, mirin, sugar, and warishita sauce are used. A popular meat is prepared in large quantities every day. Salted wakame seaweed is rubbed and washed to remove the salt. At Masa, wakame seaweed is used in all udon noodles except for the yam-style udon. The vinegared rice is made with sugar and vinegar, and the rice is gently mixed without being crushed. The sesame vinegared rice is complete. The young proprietress makes inari rice balls , and adds sesame salt. The rice balls are complete. The burdock, which is purchased in bulk from Hokkaido, is cut to the same length. Today, 10 kg is prepared. 10 kg is cut into bite-sized pieces. Soaking the burdock in water to remove the bitterness is done . Deep-frying the burdock in one go. The crispy fried burdock tempura is complete. Chef Kamachi -san removes the kelp . Bonito flakes are carefully removed, and the broth is strained. Soy sauce is used . The udon broth is complete. Second-generation owner Takanori-san 37 years old, he returned from Tokyo a year ago after 14 years of acting. Quite a few customers come in just to chat with Flour Dad. Vinegar , salt, and water. Pressure is applied to the dough. One roll makes about 40 servings. The dough made the day before is left to mature for a day before being rolled out. Before moving here, there was a smaller shop a little further away, but when he started there, I was 0 years old. This shop and I were classmates. He ‘s been raised on our broth for 37 years, so it’s the way he treats customers that makes me think he’s amazing. He’s loved by his customers so much . When he smiles, everyone forgives him. Udon is more difficult than being taught. The noodles are finished. Clean up the shop. 10:55 am. Boil the udon. Rinse with cold water . Divide into individual servings. Put up the flag. Put up the noren. 11:30am. Open Udon Masa. Business Hours: 11:30am – 12:00am. 22 seats at the counter . Please bring one for your child. Menu: Choose udon or soba. Meat and burdock: 900 yen. Burdock and mountain vegetables: 650 yen. Zaru soba. 650 yen Chilled Yamakake Deluxe 1100 yen All our menu items except for “Yamakake” contain wakame seaweed. Pickles and takana are complimentary. Our homemade pickles, mustard takana , have a very strong punch. The table is filled with chili pepper. The first customer arrives . Meat soba and burdock tempura udon. Customers come in one after another. Please enjoy the mustard takana and pickles. Plenty of wakame seaweed and meat. First, the meat soba. Sorry to keep you waiting. Wakame burdock tempura. Burdock tempura udon is also ready. A long-time regular. Burdock tempura udon. As always, it’s delicious . The taste doesn’t change, especially the meat udon and burdock tempura udon. Here you go. Meat udon with egg. I have to eat meat, and I like eggs, so I prefer egg-covered to raw eggs . I make meat udon and meat and burdock yam udon. Pour hot broth over the green onions . Here you go. Add plenty of mountain yam. The meat and burdock yam udon is complete. I order chilled deluxe yam udon . Mountain yam , ground sesame, seaweed, burdock tempura, seaweed, meat , mountain vegetables . The chilled deluxe yam udon is complete. Sorry to have kept you waiting. Meat udon. 11:28 The restaurant is full, and the udon noodles are completed one after another. Two round burdock tempura. Sorry to keep you waiting. Large serving of meat burdock. Burdock fox delicacy. An order for meat burdock and egg. The egg is added to the soup stock. Tororo kelp, wakame seaweed, burdock tempura. The meat and egg and meat burdock are completed at the same time. Please enjoy the egg. Yes, meat burdock. Arrange to your liking. Two men in work clothes come in and slurp up hot udon noodles. Meat and burdock udon. Topped with mustard greens and takana. Delicious. Chilled deluxe yam sauce with meat and burdock. Topped with an egg. First, the meat and burdock egg soba is frozen and the water is drained. Chilled soba is popular in the summer, and large orders are also cooked calmly. The meat burdock and chilled deluxe yam sauce are completed. The soba is finished. The chilled deluxe yam sauce is completed. Deluxe soba, delicious . Take a bite of the crispy burdock tempura. Is it delicious? The orders never stop! The restaurant is always packed with customers. Making meat and burdock is a must-try! Meat and burdock udon is 900 yen. It’s the overwhelmingly popular dish. The umami of the meat and the flavor of the burdock are infused into the broth. The crispy burdock becomes more delicious the more you chew it. The sweet meat is plentiful and very satisfying, with chewy noodles and a generous amount of wakame seaweed for a satisfying meal. The homemade pickles are delicious as a palate cleanser ! Here it is! Here you go! The meat and burdock. The meat and burdock are done ! The broth is effective and delicious. I can keep going from lunchtime. The pickles and mustard greens are eaten by many customers. (Staff) What do you put that on? I eat it as is . It’s really delicious. A regular customer comes every day. Even if you eat it every day, it feels like the first time. Today, the meat and burdock are on a separate plate . Dip it in and eat it at your own pace. It’s delicious. I also fry the burdock. On Sundays, they fry it all the time. This is piping hot dashi broth with burdock and mountain vegetables topped with chili pepper. The broth is light and delicious. The large serving of wakame seaweed is always full at lunchtime, with lots of burdock , mountain vegetables, lots of wakame seaweed and a raw egg . Yes! Meat soba, burdock , Tenzan sweet potato, ground sesame, seaweed , green onion, egg yolk , Yamakake udon, Yamakake udon 800 yen, Inari (two pieces) 180 yen . Yamakake udon : The mountain yam dissolves in the broth and mixes with the delicious yolk for a rich flavor. The slightly chewy noodles inari have a sweet flavor that goes perfectly with the broth. Established in 1988, the original shop was run by just two people for 13 years before moving here. It opened on February 7, 1988, and Takanori, the second generation owner, should be responsible for doing what he wants. I hope he takes care of his health. Running an udon shop is a long-term business, and it will last for another 30 years, so I hope he will continue to work steadily and not damage his health.

0:00　大分）ラーメンショップ 山香店
地図　https://maps.app.goo.gl/wGx9Mro6jujZ8jmp9
住所　大分県杵築市山香町大字向野2184-2
URL　https://youtu.be/7P6M8igZ120

24:37　福岡）おきよ
地図　https://goo.gl/maps/aR9FH3XpXemSpZH1A
住所　福岡県福岡市中央区長浜3-11-3 市場会館1階
URL　https://youtu.be/7Bj3ri4BGi8

1:10:24　福岡）うどん まさ
地図　https://maps.app.goo.gl/Z7oZ5F6CsqjJ2afe8
住所　福岡県北九州市八幡西区永犬丸5-9-10
URL　https://youtu.be/ES-4NOpFq0I

#炒飯 #ラーメン #唐揚げ #九州グルメ

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