１キロ超えタンメンに焼きめし！爆食いアニキが殺到する凄まじい鬼盛り町中華がスゴい

１キロ超えタンメンに焼きめし！爆食いアニキが殺到する凄まじい鬼盛り町中華がスゴい

Shonandai, Fujisawa City, Kanagawa
Prefecture 6-minute walk from Shonandai
Station Ramen Marutomo A ramen and Chinese restaurant started by
a greengrocer Dedicated parking lot 8:26 AM Following the morning prep closely The famous tanmen comes in a huge portion
exceeding 1kg Tanmen 850 yen Kitchen Chicken and pork bone-based soup with tons
of vegetables Naruto rolls These are the fried rice ingredients Staff: Do you serve fried rice quite
often? Yes. Fried Rice 600 yen . 55 years old. How many years since founding? About 26 years, I think. What made you start the shop? When I was a student , I worked part-time at a chain ramen
shop. I ended up getting hired there full-time
and managed that store for about 10 years. This place is my dad’s hometown, or
rather, his family home . His property
happened to be right here . My parents run a greengrocer’s shop, so they make kinpira gobo (stir-fried
burdock root) for the set meal sides. They make kinpira gobo every day. Burdock root drained of water , sugar , soy sauce . Son (Current Manager) Fresh pork liver, soy sauce , potato starch . We deliberately leave the liver flavor
in . Staff) So it has a distinct liver taste ? Yeah,
we intentionally keep that. When stir-frying liver with garlic chives, we use garlic too, so we want to preserve that liver flavor . It’s fantastic for liver lovers . Absolutely. Stir-fry the liver with garlic chives . Divide it into portions. Prepare the shrimp . Staff) Is this done somewhere else? We don’t sell directly at the store
anymore . We do wholesale now . We supply quite a few restaurants. The owner’s younger brother took over from
their father . Dad passed away, but you know? Dad used to go to the market every day. He said, “Since I’m going to the market
anyway, why not set up a little stall?” Dad suggested it . I was like, “Seriously ?” at first . You
know? Staff) Does it actually sell well? Surprisingly, it sells pretty well. That’s
the thing. It’s kind of weird, but people come
specifically for it . Like yesterday, someone called asking , “Do you have
melons?” It’s really caught on. Since it’s not our main business, we can sell it cheap. We’re not making money off this , you
know? The vegetable stand by the entrance. Tomatoes, eggplants, bell peppers. All
kinds of vegetables lined up at bargain
prices. Fried chicken. Ginger . Soy sauce. Salt, pepper. Eggs. Potato starch . Young chicken fried chicken 480 yen. Sliced char siu for fried rice. Staff) How old are you now? I’m 30 now. Oh, 30 . When did you become manager? Just last year or so. When did you start helping out? Around high school age. I helped out part-time, like a job . Before I turned 20 , I officially joined. Didn’t you consider other jobs? No, I didn’t . Even when I worked part-time elsewhere , I
ended up back in food service . I guess I’ve always liked cooking? Cutting carrots . Sweet and sour sauce mix. Ketchup, soy sauce, sugar , bamboo shoots , dumpling filling , drained cabbage , wrapping dumplings with the machine. Six dumplings for 330 yen . I probably make around 500 to 600 . Staff: Is this for the next two or three
days? No, no, just today’s worth . Green onions . Daughter (the manager’s
sister) . Onions . See, depending on how you cut them, you
use them differently. Staff) What’s this for? This is for tanmen, sanma-men, and maybe meat
and veggie dishes . Chinese noodles sourced from the noodle
factory . Using different parts efficiently to
minimize waste. Garlic chives . 10: 30 min. Preparing noodles for mixed yakisoba. Mixed yakisoba: You can choose firm or
soft noodles . Boiled eggs, wontons, seasoned menma . Kinpira gobo is done. 1 pack for 180
yen. It’s delicious, you know. The president’s
kinpira. Staff) Is it popular with regulars too? It’s popular. People who like it often buy
it regularly. Green onion miso ramen 800 yen. Deluxe
ramen 1200 yen. Sweet and sour pork 780 yen. Ginger pork
750 yen . Fried rice 600 yen. Pork cutlet curry
800 yen. Braised pork bowl 900 yen. Pork cutlet
bowl 800 yen . Marutomo Lunch → Noodles + 180 yen
(Noodles + 4 Gyoza + Half Rice + Pickles) Oyakodon Set 950 yen Half Ramen Set 900
yen Double Hamburger Steak Set 1050 yen Mixed
Fry Set 1020 yen Large Shrimp Fry Set 1220 yen Horse
Mackerel Fry Set 850 yen Grilled Chashu 500 yen Young Chicken
Karaage 480 yen 11: 00 Open Welcome Miso Tanmen Yes Welcome Here you go Two Tanmen Stir-fried Meat and Vegetables One Tanmen and Sanma Ramen One Sanma Ramen Miso Tanmen Set Fried Rice Set with Miso Miso Tanmen Leek and Pork Stir-fried Meat and Vegetables, Kung
Pao Pork Fried Rice Staff) Have you been coming here for
a long time? Long time? It’s way more than long. Over 20 years now. Did you know each other originally? Not at all . Suddenly. Saw the sign and came . Been here 22 or 23 years now . Pretty much everyone’s been here a long time. Everyone’s a regular employee . Hard to find new staff with the labor
shortage . Yeah, thanks. Gyoza. Stir-fried leek and pork . Parent-child teamwork. Miso tanmen. The lady neatly arranging the plating. Carefully carrying it so the veggies don’t
fall over . 11: 12. The shop is packed. There’s a line outside . Stir-fried meat and vegetables. The stir-fried meat and vegetables arrive. First , miso soup. Then white rice with stir-fried veggies. The president’s kinpira gobo . It was quite a lot, but I finished it
all cleanly. Making sanma ramen. Sanma ramen . Gyoza. Marutomo Lunch: Sanma Ramen . The food arrives . Hot. Especially since it’s thickened
sauce. Slurping the piping hot noodles. Sanma ramen with plenty of fresh
vegetables Over 1kg Tanmen Tanmen arrives. Dig into the mountain of veggies. Toppings: pork, bean sprouts, cabbage ,
chives, carrots, onions, wood ear
mushrooms . Chewy, thick straight noodles . Light chicken-based broth. Perfectly
salty flavor … Finished every last bite! Stir-fried meat and veggies . Wow~ this is amazing~ This must be for two
people. At “Marutomo,” buying veggies to take home
after eating is standard. Watermelon, cucumbers, various vegetables
and fruits are sold . With pickled red ginger . Mapo fried rice. Fried rice . Rice dishes come with soup. Biting into freshly made fried rice . But well, it’s full with 50 people, so
one rotation per hour, Two rotations?
Realistically, that’s pretty tough to manage . The signature dish, Tanmen, gets flooded
with orders. Marutomo Lunch: Tanmen 11:34 Sanma Ramen Staff: Do you come here often? When you have time ? Do you live nearby? It’s far . Oh, really ? About two hours ? Is that so ? Do you come here every time you visit? Yes . Any recommended menu items? The Sanma Ramen is delicious. Tanmen, Katsu Curry , Chinese Ramen ( no scallions ) , Motsu Miso Scallion Ramen . Your order is ready . Tanmen. Your order is ready . Everything’s here, right ? Thank you. Staff) Do you come here
often? This is my first time. I’ve been coming for ages . Decades,
actually . What do you like about Marutomo? They have old-school stuff, but also lots
of set meals, right ? So if you want something
different, you can order it . That’s the
good part . Katsu-don set . That’s all . Yes. Katsu-don . Katsu-don set arrives. A bite of the mini katsu-don . The set’s miso ramen . A combination
unique to “Marutomo”. Fresh pork liver. Heaps of bean sprouts, garlic chives, wood
ear mushrooms , stir-fried liver and garlic chives . Arranging the plate.
Five-ingredient yakisoba, firm noodles ,
mustard. Chinese ramen, Sanma ramen. A group of four men arrived. Motsu miso, fried rice set, two. Motsu miso fried rice set completed. Generously sprinkling chili pepper on the
motsu miso ramen . Katsu curry set and mapo ramen for lunch . Mapo ramen. Katsu curry . Staff: “Are there any popular menu
items?” I’m already a mapo tofu fan, so I’ll have the mapo ramen . Is there anything different about yours
compared to other places? It’s the volume, right? Large Tanmen… Firm noodles . Green onion miso ramen . Motsu green onion miso ramen. Twice-cooked pork set meal . Large plate udon. The large plate udon is huge . My chopsticks broke… (I’ve been coming here) for 17 years now . Staff) Is this your work lunch today? Yes . Any recommended menu items? For me, it’s definitely this meat soba . It’s a sure
thing . What are some good things about
Marutomo? The portions are huge and it’s pretty
affordable. Plus, the people are great, right? Extra-large katsu curry. Five-ingredient yakisoba and Marutomo
lunch set . Would you like it soft or hard-fried? Soft, please . Here you go. Your five-ingredient yakisoba
lunch . A super-sized five-ingredient yakisoba . Gyoza. Scarfing down white rice. Sanma noodles with Tianjin rice bowl set . It’s a lot, but you’ll be okay? Yes, I’ve been here a few times. It fits in my stomach, so it’s fine . Yes, the Tianjin rice bowl set. Wow, it’s really huge . Amazing! But it’s delicious, so I can eat it. The
braised pork bowl set, right? Yes, thank you . That’s all, right? I come often . But you know, it’s usually packed and hard
to get in. Lucky today. Got in on the first try . 13: 23 Two guys in suits came in. Two Tanmen, one large portion . Tanmen large portion. The two first-time customers were shocked
by the massive serving . Super crispy ! Delicious! The saltiness is just right . It’s crazy good. Why didn’t I know about this place ? Thank you. I’ll be back . Kimchi Ramen. Menma topping. Half Negi Don. Staff) How late do you guys usually stay? We’re here until 10 PM . Just for one day? We stay until 10 PM. Cleaning takes about an hour. Then we come back down to close the register . Tan Tan Men 850 yen. Centered around Tanmen with extra veggies
, not just Chinese food but also set meals
and rice bowls . A wide lineup popular
with all ages. Cheap and hearty deliciousness . “Ramen
Marutomo” was amazing. 1-chome, Katakura, Kanagawa Ward, Yokohama
City, Kanagawa Prefecture. 10-minute walk
south from Katakura Station . Tantanmen Kinka Katakura Main Store. 6:59 . Chef Iwakiri arrives for work . The chef, soon to turn 70, starts his day with washing dishes and
cleaning . Staff) How long have you been a chef,
Mr. Iwakiri? I’ve been at it over 50 years now. Been here about 20. Chef Iwakiri remembers his customers’
tastes . When regulars come in, I just go ahead and
put the noodles in. Knowing your customers makes this business
fun. I don’t use the manual cups ; I use a ladle . I adjust the flavor to suit each
customer . Chef Iwakiri talks about the
joy of the open kitchen. Due to hearing loss, he works wearing a
hearing aid . Preparing rice so it cooks to the same
firmness for everyone . Preparing the soup . Green onions. Soup for fried rice and other dishes . 8: 09. Those who come at this hour—three and a half hours before opening—get the perfect soup. That’s why I come early to make it myself. Carefully skimming the scum. A broth base of pork and chicken bones. Vegetables, kelp, and bonito flakes in a
cloth bag . Every bit of the vegetables goes into
the soup . In times like these, we can’t afford to
waste anything . Garlic . Garlic for tantanmen and other dishes. Minced garlic is ready. Naruto and chashu for fried rice. Our fried rice is probably among the top
five in Yokohama , in terms of quantity. Fried rice really flies off the plate . Staff) My hands get tired from tossing
the wok . This is way beyond tendonitis lol. My elbow bone is sticking out . My
shoulders are different heights. When I go to the barber , he asks, “Sir,
did you do something to your left
shoulder?” lol. 8:32 I was treated to coffee! Preparing the dressing for bean sprout
namul . Garlic, sesame seeds , sesame oil, soy
sauce, sugar , chili peppers, other seasonings. Boil spinach from the roots. Rinse in cold water . Drain well . Beef for stamina rice bowls. From the tantanmen set . Beef stamina
stir-fry. Pour over rice . It’s gyudon . The sauce is homemade too. Marinating the beef. Separate the meat so
it doesn’t clump. Cleaning in front of the shop. Manager Ryuzaki-san . Cutting the naruto for fried rice . Yeah, It’s been quite a while. Over ten
years now. Staff) Did you work somewhere else before
that? Always in the food service industry. Chop it larger. Gives presence when added
to fried rice. Mix the naruto and chashu . Part-timers arrive shortly before
opening. Use large quantities of eggs for tantanmen
and fried rice. Bean sprout namul and pickles. Preparing miso tantan . Chili peppers. Counter, raised seating, tables. 35 seats . Tableware . Soy sauce, vinegar, chili
oil, pepper. There’s also a vending machine outside the
shop. Enjoy the shop’s flavors at home. Lunch service sets: A Set (Tan Tan Men + 4
Gyoza) ¥1000 B Set (Tan Tan Men + Half
Fried Rice) ¥1050. Choose your Tan Tan Men spice level. Pork Ginger Stir-Fry Set Meal ¥950. Beef
Liver and Garlic Chive Stir-Fry Set Meal
¥950 . Free rice refills during lunch . 12 toppings . Flavored Egg, Bean
Sprouts, Corn 100 yen Kimchi, Menma 200
yen Death Max Tan Tan Men For those confident
in their spice tolerance, please try it. Opens at 11:30 . Family customers arrive
as soon as it opens . A Set (no mustard) Miso Gyoza and Spicy
Spicy Set (Half Beef Stamina Bowl) orders. Rich, flavorful broth. Ground meat. Beaten egg . Preparing the set’s Half Beef Stamina Bowl . Beef, green onions, onion. Sweet and spicy stamina rice bowl with a
strong garlic flavor . A Set’s dumplings (4 pieces) ※Changed to
miso dumplings. Premium Chinese noodles sourced from a
noodle factory. Taste test . Tan Tan Men (no mustard) Tan Tan Men (Super Spicy) Chunky ground beef, creamy egg, and a
punch of garlic make this a
spicy-delicious bowl . The chewy thick noodles are delicious… Making fried rice . Naruto fish cake, char siu. Takeout fried rice . A man arrives . Mapo Tofu Set Meal . Ground beef, garlic, ginger. Doubanjiang. Tofu . Thickened with potato starch. Top with green onions and it’s done!
Mapo Tofu Mapo tofu arrives . Eating piping hot mapo tofu … makes you wolf down rice… Another customer : Large serving of tantanmen! Check the noodle doneness. Large serving of tantanmen. Making stir-fried meat and veggies. Oyster sauce . Thickened with potato starch . Stir-fried meat and veggies . Another customer: Another mapo tofu set
meal order. Wipe the bowl. Top with scallions and it’s done! Mapo Tofu Set Meal Next, a group of three men arrived. Two large portions of fried rice. An order
for the Ginger Pork Set Meal came in . Plus three B Sets and takeout fried
rice. Large Fried Rice . B Set’s Half Fried Rice . Mr. Iwakiri handles the main cooking
alone. Mr. Ryuzaki assists. Ginger Pork . B Set’s Tan Tan Men. The Ginger Pork is done! The thick-cut pork is insane… Half fried rice and tantanmen from Set B. The tantanmen’s spiciness is addictive… Tantanmen and Beef Stamina Bowl arrive. Slurping down the tantanmen, wolfing down the beef
stamina bowl. Three regular male customers arrive. Orders for two Stir-fried Pork and
Scallion Set Meals and fried rice come in. Fried rice (single
order ), soup , rice , stir-fried pork and scallions . The stir-fried pork and scallions make
the rice go down so well … All three finish everything cleanly! Thank you! Here you go! Ginger pork! Four men enter. Regulars, it seems. A favorite spot for the super spicy miso
lovers. Homemade miso. Tantanmen Kin-ya’s popular menu item. Miso
Tantanmen is ready! Fried rice! Super delicious!
Everything here is a hit, so I love it. Recommended: Miso Tantanmen and half
fried rice . It’s lively and great, right? Somehow
that looks delicious! The guy with the bandana. He comes here all the time . Staff: “Do you have a favorite menu
item?” ” Usually I get the tantanmen and half fried
rice, but today I went with the miso ramen . ” He generously sprinkles pepper. Slurping up the piping hot noodles . The spicy-umami soup after white rice is
insane… 13:10 Stir-fried Beef Liver with Garlic Ch ives Set Meal Beef liver, bean sprouts , and plenty of garlic chives.
Thickened with potato starch. Stir-fried beef liver with garlic chives arrives. Plump, tender
liver. Makes you want to keep eating rice… Devoured it all in a trance . A group of four arrived. The homemade miso sauce is the key flavor.
The twice-cooked pork makes you want to
keep eating rice . Toppings: seaweed, butter, green onion. The vegetable-packed soup in
the tanmen is delicious. 13:23 The shop finally calms down a bit. Been standing the whole time. Rarely get
to sit . If I get a one-hour break , I just sleep
for an hour. My only break pleasure is sleeping lol. Can you handle garlic? B Set Tan Tan Men: Smooth yet chewy thick noodles. The garlic
aroma boosts your appetite. B Set Half Fried Rice The savory fried egg rice has an addictive
flavor. Making the Pork Ginger Fry Set Meal. Pork Ginger Fry Set Meal 950 yen . Comes with soup. A mountain of cabbage,
and pasta is a nice bonus. The tender ginger pork coated in special
sauce is insanely delicious… Changing the flavor with mayo is insane
too… The ironman owner’s Kanagawa Chinese
restaurant specializing in fried rice and
tantanmen was amazing. Hey! Welcome! Up close with Tokyo’s old-school downtown
Chinese restaurant run by an 80-year-old
mom ! Mixed Fried Rice 1, Gyoza 1 . Lunch Set #5
is #1 . Famous! Mixed Fried Rice. Wow, looks delicious! Many customers come specifically for the
mixed fried rice. Started in 1981 she’s worked here nonstop for 42 years . Open year-round. Worked so hard she didn’t notice she
passed 70 . Want some gyoza? Yes, gyoza . Here you go! Gyoza. These are seriously delicious… Both the fried rice and gyoza were
amazing! My stomach is about to burst . Thank you so much! Here you go, leek and liver. I work while raising my kids . My husband passed away. At 80, tossing the wok is tough, but when I iron and put on my white coat ,
I think, “I can’t let the young ones beat
me!” It makes me happy when all the customers
call me “Mom.” I’m actually a grandma, though. Sumida Ward, Tokyo . 14-minute walk from
JR Kinshicho Station . Chinese Restaurant “Saikaken” 8:33 AM – Starting with opening prep . Refilling seasonings . Counter-centered interior. Tatami
seating in the back . Onions, leeks,
scallions. Seasonings, eggs . Soup. Broth made from pork ribs, shank, chicken
bones, and vegetables . Char siu . Char siu is boiled in the broth and
finished with soy sauce marinade. Want some? Sure! Here you go. Is that okay? Thank you . The tender char siu was delicious… Owner Kazuko Fukuzawa hails from the Amami
Islands. She arrives in the afternoon to
prepare for evening service. Some staff members are former regular
customers who now support the aging
Kazuko. Making the soy sauce marinade : Salt, garlic, ginger, scallions, umami
seasoning. Their Five-Ingredient Fried Rice (¥880)
was crowned Tokyo’s No. 1. Egg omelet, chashu pork, shrimp. The
presence of the ingredients… Preparing the rolled omelet “Be careful, it flares up sometimes The rolled omelet topping the fried rice. Preparing the fried rice. Salt, umami seasoning. Diced chashu goes in. The fried rice is cooked evenly for a
moist texture. On the table : Coarsely ground pepper,
chili oil, shichimi pepper, soy sauce,
vinegar. Curry Rice 680 yen (Limited to 25 servings
per day) . Chashu Noodles 880 yen. Loaded with garlic . Neighborhood
Chinese-style curry rice. Comes with delightful Fukujinzuke pickles. Stir-fried Meat & Vegetables 650
yen. Sweet and Sour Pork 980 yen. Scallion
Egg & Chashu 980 yen . Lunch Set 880 yen. 10 different
combinations. Customers waiting for opening . 11: 30 Opening time Customers stream in Open for business Lunch orders come in Lunch orders called
by number Preparing soup for fried rice, . Making ramen Mini ramen for lunch Ramen Light salt flavor Boiled egg, naruto, bean sprouts, spinach,
chashu, menma Half ramen (No. 1) Ramen 650 yen Slightly curly medium-thick noodles Moist, chewy chashu Simple, satisfying flavor The old-school
ramen was delicious… Five-Ingredient Fried Rice 2, Gyoza 1 Gyoza 6 pieces 500 yen Large gyoza with thick wrappers Packed
with filling for a satisfying bite Char siu, shrimp, rolled omelet, fish cake
Five-Ingredient Fried Rice topped with
fillings Sold well right after opening Impressive visual impact… Rice dishes come with soup. Packed with chunks of chashu for a
satisfying bite… The lunch fried rice also sold well. A trio in work clothes entered. Light and nimble wok work . Pepper. Eat heartily and work hard this afternoon. Tianjin rice bowl. Pork blanched in oil. Stir-fried ingredients like garlic chives,
wood ear mushrooms, and onions . Seasoned with pepper and soy sauce . Stir-fried meat and vegetables . Next, the “grilled meat” was ready in no
time. Your grilled meat is ready! The hearty side dishes make the rice go
down smoothly… 12:22 Thank you! Staff: Do you come here often? I’ve been coming here for decades. Bamboo shoots, bell peppers, coarsely
ground pork, and other ingredients
stir-fried in oyster sauce . Homemade chili oil with garlic packs a punch!
The stamina ramen is ready! Here’s to your energy! I’ll do my best!
Yeah! Go for it! A couple arrives . Fried rice with assorted ingredients,
sweet and sour pork . Plus stamina ramen . And gyoza . Cut the required amount from the meat
block . Prepare the pork for sweet and sour
pork. Coat with soy sauce, egg white, and potato
starch, then deep-fry. Thicken the sweet and sour sauce with
potato starch . Toss the deep-fried vegetables and pork
in the sauce. Sweet and sour pork
complete!
Looks insanely delicious… Let’s eat! Looks tasty . Looks super tasty! Gyoza cooked in secret soup . Gyoza: 6 pieces for 500 yen . Bite into the freshly made gyoza . Stamina ramen. Stamina ramen arrives. Yum! Garlic, cabbage, bell peppers, pork. Sliced Pork Stew Rice Bowl 800 yen . This is insane… Here’s your mixed fried rice! 13:42 Pouring bottled cola . Thank you! Two young guys enjoying cola and local
Chinese food. Write orders in the notebook . Hey, sorry it took so long . Thank you! 14:01 Last lunch customer leaves . Lunch service ends . Three staff clean up nonstop . Staff meal time. Let’s eat! Eat well to build stamina . Part-timers finish their shift . Mom comes at 3 PM, so prep work until
then . Yes! This is Saikaken. The shop still uses an old black phone. Tokyo Skytree . 14: 52 Owner Kazuko Fukuzawa arrives. First task: making dumplings. Homemade, handmade dumplings. Using thick
wrappers to encase generous fillings . Yesterday we sold out like crazy.
Weekends are insane . Last week Friday was good too. Finely chopped cabbage and ground pork
create a juicy flavor. Staff) Do you usually come in at this time
lately? I used to start at 11 AM, but I’m getting older and it’s hot, so
starting at 3 PM is better, right? I’m the third generation here, I think . Staff) Has it always been in this location ? Just like this ?
It must be about 50 years old? The landlord is about 86 too. Back in the day, there were 38 Sairaiken
shops . All my cousins ran them. Out of 48 cousins, 38 were doing it. We started in Uguisudani after the war
ended . Uguisudani was the main shop, then there
were others in places like Iriya and
Nippori . Takadanobaba too. Now there are only about four left . Yes! Finished rolling . Kazuko-san came to Tokyo at 18 and
entered the culinary world. She ran the shop with her late husband
while raising five children . I’m going to chop the garlic now. Since we serve things like stamina ramen , there’s maybe one person in thousands who
says, “No garlic, please.” Maybe one in tens of thousands . Everything gets garlic except fried rice .
All stir-fries . It’s not like Amami Oshima, some
backwater. Not at all . The sea and sky are beautiful . You can often see sea turtles swimming
from the pier. The turtles would be happier if they were
just decorations, right? They’re not for eating. We’ll have Naraiken’s specialty, the
Five-Ingredient Fried Rice. Should I shoot from the right ? Umami seasoning and Okinawan salt . G. Pepper . Scoop the mixed ingredients into the ladle
and toss the wok. Mixed Fried Rice 880 yen . Mom’s pride and joy. The special salt is the key to the flavor. Big chunks of char siu, plump shrimp. A little green onion in the soup . It was delicious… Staff) The reason for the unique plating? Just to stand out a bit . It looks better when displayed . Cutting cabbage efficiently . It’s hot in summer, so we bring it out
little by little , cut it, and store it refrigerated . Shopping meeting. 16:04. Off to shop for the evening service . After stir-frying rice for over forty
years , regular customers say , “We look forward
to hearing the sound of Mom stir-frying
rice.” Young folks have the strength to do it
quickly, but an auntie’s pan makes a steady clanging
sound . They say that sound draws customers .
People who came here with their parents
when they were ten are now in their
fifties . They came to eat, to raise their kids. It makes me happy when all the customers
call me “Mom.” ” It was delicious, Mom.” Even though I’m actually a grandma. Hearing “Mom, that was delicious” is the
best. Try this garlic . It has a mysterious
flavor . I received some salt-pickled garlic . It’s a traditional pickle from Amami
Oshima. Eating it since childhood keeps you strong
. It seems like it would go well with sake
too . Exactly! It makes the sake flow. The salt brings out the garlic’s umami. We open at 5:30 PM . Staff: Do you have grandchildren? Thirteen. Next time , my grandchild is coming back
from Germany with great-grandchildren. So I’m taking them to Amami Oshima. I’ll show them the beautiful sea. I have five kids, so I worked while carrying them around . (With my husband) I think we were together
for about 54 years. My husband has passed away now. At 80, stirring the pot is tough, but I’m
managing for now . Still, midsummer is really hard. At home, I’ m just an 80-year-old grandma
with her own thoughts. But when I iron my white coat and put it
on , , “I can’t let the young ones beat me!”
I’ve got that fighting spirit. Did you see it today?
Lots of young customers, right? Weekends are packed with young couples. They all say, “Mom, that was amazing!” and
“Thanks!” before leaving. They’re so polite . Kids these days really know their manners,
don’t they? I get so much energy from
them. We started here in 1981 . I’ve worked here nonstop for 42 years . Open every single
day . Five kids? That was tough. Had to get them to school, and arrange
their weddings. I worked like crazy and suddenly realized
I was over 70. I’m grateful to my parents. Thank you for
giving me a healthy body. I’ve never had any real illnesses. My goal is to make it to 85, just six and
a half more years . Ideally, I’d pass away peacefully in my sleep when my daughters wake up in
the morning … Had the staff meal miso ramen. Garlic chives, onions, pork. A bowl to
boost stamina. The rich soup was irresistibly delicious. 5:30 PM Night service begins. Two fried rice dishes and gyoza. Three customers right after opening . Yes, Sorry for the wait. Mixed fried rice and gyoza . Sairaiken’s
signature combo. Stir-fried pork and eggplant . Crisp bell peppers and juicy eggplant .
Garlic-infused, rich seasoning. Stir-fried pork and eggplant arrives.
Immediately drizzle chili oil. Balance bites of stir-fried pork and
eggplant with rice. Making shrimp chili . Chinese soup base. Sugar . Garlic. Doubanjiang. Ketchup. Sweet and sour sauce . Thicken with potato starch . Spicy shrimp is done! Quickly wash the wok. Wipe the ladle with
a towel. With flowing hand movements , prepare oil
in the wok. Thank you for the meal, it was delicious! Make fried liver. Pepper, garlic, egg white, sugar, salt,
soy sauce. Coat with potato starch and fry in oil. Crispy, springy liver. Once golden brown , drain the oil. Plate the gyoza right away . Here you go, sorry to keep you waiting! Fried liver is done too! Looks delicious! Five-Ingredient Fried Rice arrives. Two guys after work . Toast with a large bottle of beer.
Quenching their thirst . Ahh ~ Menma-chashu, dumplings. Ordered
Five-Ingredient Fried Rice and Curry Fried
Rice . Chashu, menma, cucumber . Mix in seasonings . Menma-chashu . Here we go! Let’s eat! Thank you! Yum! The dumplings are done. Staff) How many times have you been here? First time. We’re checking out places with great fried
rice. Came here today . Gyoza. These are seriously delicious… Wow, looks tasty! Add curry powder . Curry fried rice is done! Here you go! Sorry for the wait~! 18:22 Both the fried rice and gyoza were
amazing. My stomach is about to burst . Definitely want to come back! One order of stir-fried eggplant! Table 1
and 2! The leek and liver stir-fry is ready! Stir-fry the pork , add bell peppers and eggplant . The stir-fried pork and eggplant is ready! Our top-recommended dish : stir-fried pork
and eggplant . This is the kind of thing that makes you
want to keep eating rice… Mapo eggplant is also great as a rice side
dish. Here you go, yum!
(Boiled pork with sweet-salty sauce) Let’s eat ! Making garlic chive liver stir-fry . Watch out , it’s hot ! Garlic chive
liver, twice-cooked pork, mapo eggplant,
and dumplings . Stir-fry garlic chives, carrots, bean sprouts, wood
ear mushrooms, onions, and liver . Add
garlic, soy sauce, and salt . Garlic chive liver is done! Making twice-cooked pork. Quick-fry pork, cabbage, scallions,
bell peppers. Add garlic, miso, chili bean paste. Season generously . Twice-cooked pork that
makes you pile on the rice. Want to share? Conversations flow between customers. Mom keeps tossing the wok . Summer in a
Chinese kitchen is brutal. Table 9, mapo eggplant and dumplings . Second round of dumplings . Making mapo eggplant. Deep-fry eggplant . Add garlic, chili bean paste, miso. Simmer minced pork with Chinese soup base
. Thicken with potato starch . Mom’s recommendation!
Mapo Eggplant that makes you want more
rice. A man enjoying three Chinese dishes and
beer . Unpairo only has high-end Sichuan
cuisine. Making Tanmen . A stamina-boosting Tanmen with garlic and
leeks. Mom , is this plate okay like this? Mom)
It’s fine! Thank you very much! Thank you for the meal! You don’t find eggplants like this often. The eggplant looked delicious today . Customers who ordered eggplant today
were lucky. Ordered stir-fried minced pork with eggplant. Stir-fried
minced pork with eggplant 700 yen . Gyoza 500 yen. Ms. Wako recommends eating them only with
vinegar and pepper. The burst of meat juices and the
refreshing tang of vinegar. A dish you
could eat endlessly. Ice-cold dry beer. Mom’s comforting hot pot again today. The
sound of the ladle slapping the pot draws
crowds . Pork Backfat, Tonkotsu, Soy Sauce, All
Toppings: 1200 yen . Many come specifically for this . Not greasy at all. I love backfat, even if it looks heavy
lol. Even with a generous amount of backfat, it
feels light and easy to eat. Like drinkable backfat . Less greasy than it looks. Carefully prepared backfat is mellow and
enhances the ramen’s flavor . Backfat lovers keep coming back! Garlic Chacha Fried Rice Garlic Chacha Fried Rice is popular even
with female customers. It’s packed with an incredible amount of
garlic and was delicious . Serving 150 bowls a day ! An exclusive
look inside this wildly popular back fat
ramen shop! Misato City, Saitama Prefecture 8-minute walk north from Misato Station
North Exit Established 2023 “Back Fat Ramen Back
Fat Chacha Cha” Inside the shop : To keep the back fat warm during
business hours, we keep hot water running.
But in this refrigerator , we store back fat
pressurized to about +20kg. We transfer it to this container about 30
minutes before opening, then scoop it out and shake it. Pre-boiling the chashu: Ginger, scallions. Added to the chashu marinade . Staff: This is the marinated stuff,
right? Yes. How long do you marinate it? We’re simmering the chashu over there
right now . We put it in around 2:00 to 2:30 PM and take it out the next morning. So it marinates for about a day. Chashu marinated for a full day has the
flavor really soaked in . We cut the chashu that’s been resting in
the refrigerator . We cut the chashu using a machine . We use it for the chashu in the donburi
and mixed noodles , and for the chankoma . Staff) How many years has this shop been
open? It just entered its third year. It was exactly two years this past
February . I’ve never tried the backfat chacha style
. What’s it like? Ours is made so that even with a generous
amount of back fat, it still tastes light
and refreshing. It’s like a back fat you can drink. It’s not as heavy as it looks . Heat the soup . If you set it to 97 degrees, it beeps
right before it boils to let you know . Even if you’re not watching it lol . Egg. Boil the egg. Staff) What would you recommend, Mr.
Onodera ? When I come to eat, I usually get the Sichuan Pepper Spicy
Ramen with rock seaweed topping. You like spicy stuff, huh? Nah, not really that much lol . But “Sichuan Pepper Spicy” means it’s
spicy , right ? Yeah, it’s spicy, and the
Sichuan pepper really packs a punch with
that numbing sensation . Oh, and you come to try the monthly limited
edition ramen ? Yeah, around this time of year , I just focus on making the limited
edition , testing it, eating it, repeating . Preparing the back fat… If you cook it normally in a stockpot , you have to simmer it for over 3 hours
before it’s usable. It’s tough and won’t break down, even if
you pound it. So I pressure cook it all at once . Staff) During peak times, how much back
fat do you use? It’s crazy. During really busy times, even
at lunch , we sometimes use nearly 10kg . We simmer it in a pressure cooker until it’s meltingly tender and
gelatinous. Then we soak it in water to remove excess
oil and impurities. This stuff down here
is the back fat, and we always have about
30kg of it ready. We warm the pre-made back fat in a pot of
boiling water . Green onions, bamboo shoots… Staff) What kind of noodles are these? This is the standard medium-thick noodle
we use. This one is the thin noodle. So, our noodles are basically medium-thick, thin, egg-curled noodles,
and the noodles for the mixed noodles –
four types. Can you choose? You can choose them basically . Only the Maze Soba uses a dedicated
type, so you can’t choose that one. Preparations steadily progress toward
opening . White scallions . This is the spicy
topping we give to people who order it .
But if you order the Negi Ramen, we
automatically shove this on you lol . Garlic. We make this in-house too. I do it myself, blending it in the mixer
with various ingredients . Staff) Original? Yes. This way , it doesn’t discolor as much as
regular stuff. Setting up table condiments, preparing water, cleaning the shop floor . Opening at 11:30. Business hours : Mon, Tue, Wed, Fri
11:00-15:00, 17:00-2:00 . Sat, Sun,
Holidays 11:30-2:00. Closed Thursdays . Counter, tables, Total 18 seats. Coin parking nearby. Ticket machine . Super Rich Gita MAX Ramen 1250 yen Gita
MAX Shoyu Ramen 1300 yen Shoyu Ramen All Toppings 1200 yen Backfat
Tantan Mixed Soba 1100 yen Backfat Tonkotsu Ramen 900 yen
Backfat Cha Cha Cha Mixed Soba 1000 yen Backfat Spicy Ramen 1000 yen Backfat Cha
Cha Cha Fried Rice 750 yen Egg Fried Rice Bowl 350 yen Pork Topped
Rice Bowl 300 yen Tuna Tsukudani Rice 200 yen Follower Exclusive: Free Backfat Rice Bowl Extra Noodles 100 yen Soft-Boiled Egg 50 yen Table Condiments: Vinegar, Chili Oil, Salt
Seasoning, Pepper Soy Sauce Seasoning,
Toothpicks, Red Shiso Furikake , Garlic, Red Pickled Ginger Three men arrive. Purchase meal tickets at the vending
machine. Backfat Spicy Ramen Backfat Pork Bone Soy
Sauce Ramen, Backfat Pork Bone Ramen
ordered . How much oil would you like? Regular with thin noodles . Thin noodles, thank you. How much oil would you like? Extra . Regular . Noodle type: medium-thick or thin? Thin noodles! Thin noodles . Medium-thick . Medium-thick, thank you . How much oil for the fried rice ? And
for the spicy numbing toppings? Spicy and numbing extra?
Understood . Confirming your order . Boiling the
noodles. Adding the base sauce to the bowl. Soup. Noodles are done boiling . Chashu pork. Green onions. Menma bamboo shoots. Sprinkle pork backfat . Generously add spices. Backfat Spicy Numbing Ramen (Spicy &
Numbing 2x) That’s a ramen with extra fat, right? Backfat Pork Bone Ramen (Extra back fat) Back Fat Pork Bone Soy Sauce Ramen
(Regular back fat) Rice. Light the flame . Garlic, egg. Add rice and stir-fry . Add special seasoning .
Stir-fry until fluffy . Looks delicious .
Sprinkle back fat on the fried rice too . Sorry to keep you waiting, back fat
fried rice, right ? Back Fat Cha Cha Cha Fried Rice . Not greasy at all. More than it looks . Staff) How about this?
Spicy? I can’t tell if it’s spicy lol Welcome! Add soup . Noodles . Chashu, menma . Top with scallions. Back fat. Less soy sauce . This is semi-raw bonito flakes. Sprinkle this on top at the end . The soup’s heat draws out more flavor .
Limited edition ramen . Ultra-Rich Gita MAX Ramen . Yum! It’s delicious, right? The two, satisfied with the pork back fat,
left the shop contentedly. 6:30 PM. Dinner time, the shop bustling. Boil the noodles . Pork back fat. Soup. Add the noodles. Top with cabbage and bean sprouts . Chashu pork . Green onions . Sprinkle pork back fat . Ultra Rich Gita MAX Ramen (Large
Portion) . This is my first time ordering this
much. Staff) Is this your first time? First time! lol Welcome. Here you go . Buy a meal ticket . Here you go. Pour piping hot soup into the bowl. Take out warmed sliced chashu . Sprinkle pork backfat. Pork Backfat Tonkotsu Ramen. Egg. Top with yolk . Done. Tamago Chashu Don. Tenkasu . Backfat Don . Backfat Don, right ? First, a sip of the soup. The Tamago Chashu Don is so delicious you
want to slurp it down. Add the garlic from the table. Enjoyed
garlic and backfat. Which miso style do you recommend? We recommend the curly noodles. Curly noodles it is . Thank you. Soup: Add the special miso. Boil the noodles. Transfer the boiled noodles to the bowl. Scoop the back fat from the stockpot.
Sprinkle it over the noodles while
straining through a sieve . Back Fat Miso Ramen . Top generously with white scallions to
complete. Back Fat Scallion Ramen . Garlic Chacha Fried Rice. Not too rich. Staff) It’s not too rich, right? The garlic fried rice is popular with
female customers too . It had an incredible amount of garlic
and was delicious. It’s super hot. Extra garlic, extra
garlic. It was really delicious. The garlic is tasty. That extra-extra fried rice is the best . Thank you for the meal. In search of drinkable back fat, many
customers visited the shop again that day. The large chashu boasts an overwhelming
presence . Customers come day after day seeking
this back fat. The machine shreds the green onions An order came in for the Ultra-Rich Gita
MAX Ramen. A mountain of vegetables completely covers
the noodles . Three huge slices of chashu . Delicious and towering . The amount of backfat is spectacular! Backfat cascading down like an avalanche. Ultra-Rich Gita MAX Ramen . Staff: “You two, have you eaten this a
few times before?” A few times, but we love back fat lol It feels like we came just for the fat,
right? Yeah. Both of us started with the soup. We ate it all without stopping our
chopsticks . We finished it cleanly and left. Pour the soup, packed with bean sprouts,
over the noodles . Mizuna greens, white scallions, minced meat , and chili oil complete it . Backfat Pork Bone Tanmen. Here you go, sorry to keep you waiting . Thank you . I just met up with them because they
wanted to come here . I tried it last time and it was delicious. Backfat Tantan Mixed Soba . Two slices of
chashu topping . Backfat Cha Chacha mixed noodles. Two
slices of chashu + crumbled egg topping. The slightly spicy tantan mixed noodles. Warm the soup. Boil the noodles . Pour the tare into the bowl. Add seasonings. Basically , it’s three slices of chashu, a
flavored egg, green onions, and menma . Chashu, green onions, seasoned egg , bamboo shoots. Drench generously with back fat. Completely white with back
fat. Back Fat Pork Bone Soy Sauce All-in-One
1200 yen . The meticulously prepared back fat is
completely free of any gaminess, smooth
and mellow – truly back fat you could
drink. The back fat clings perfectly to the
noodles . A deliciousness that permeates
your body. The seasoned egg is perfectly soft-boiled . Garlic . Recommended when you want a big hit of
stamina . Thank you for the meal . Rice Tenkasu, green onions, back fat. Back fat rice bowl (SNS follower exclusive
service). Less cloying than it looks, a bowl where
sweetness and umami shine through. Regular or extra? Staff: Extra. Beat the egg. Oil. In a well-heated wok , add egg, garlic
into a well-heated wok . Stir-fry skillfully
while tossing the pan . Add seasonings and stir-fry thoroughly . Beautiful golden fried rice is complete
. Generously sprinkle back fat over the
fried rice too . Back Fat Garlic Stir-Fried Rice 750 yen . Richly seasoned with an incredible
garlic punch! The synergy with back fat
makes the umami explode! Purchase meal ticket Staff: What’s in the “Shibi-karē” (Numbing
Spicy) ? A blend of four chili peppers: original Korean chili, coarse chili, and
sansho pepper . Boil the noodles. Add the soup . Top with chashu pork, menma bamboo
shoots, and green onions . Add back fat . Sprinkle with original
spicy numbing powder . Back Fat Spicy Numbing Ramen 1000 yen. Within the heat , you can taste the
sweetness of the back fat and the umami of
the pork. The chashu is tender and large. A numbing deliciousness! The fusion of backfat and numbing spice is
guaranteed to be addictive . People are getting hooked on this
drinkable backfat!
Please come visit “Backfat Cha Cha Cha”!

0:00　神奈川）らーめん まるとも
地図　https://goo.gl/maps/tPw6gAA1Q9zxAm5e8
住所　神奈川県藤沢市湘南台５丁目４−１５
URL　https://youtu.be/McckifCyMhQ

1:03:37　神奈川）タンタンメン金家 片倉本店
地図　https://goo.gl/maps/PH4H7bRwBDVzjyek6
住所　神奈川県横浜市神奈川区片倉１丁目５−１７
URL　https://youtu.be/T_u5CRCzks0

1:35:24　東京）菜来軒
地図　https://goo.gl/maps/r7TNJe16hRfFfDv46
住所　東京都墨田区石原４丁目１９−４
URL　https://youtu.be/dTTbvaLYIiA

2:13:01　埼玉）背脂らーめん 背脂チャチャチャ
地図　https://maps.app.goo.gl/otrq2Vt136BpwtKs7
住所　埼玉県三郷市早稲田２丁目17−１ ジュネス第三トヨダビル 1F
URL　https://youtu.be/sjANsPwqlfw

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