完成まで１週間。絶品チャーシューに客全員が頷く東京家系ラーメン店！

完成まで１週間。絶品チャーシューに客全員が頷く東京家系ラーメン店！

A new-era family-style ramen shop packed
with regulars : “Aoto Tonkotsu” A mild, easy-to-drink masterpiece soup
made solely from pork bones Wonton Chashu Ramen I was hooked from the very first bite! So delicious! Mmm! Delicious! Chashu made from meticulously aged meat ,
crafted over a week The chashu was incredibly delicious! Wada, Suginami-ku, Tokyo 2-min walk from
Higashi-Koenji Station (Tokyo Metro
Marunouchi Line) Established 2024 “Tonkotsu Aoto” 6:25 AM Owner Mr. Maruta arrives for work the Iekei ramen shop “Ramen Pattapata” in
Tachikawa Opened in May 2024 as the second
branch Famous for its easy-to-drink pork bone
soup made solely from pork and its chashu,
aged over a week This acclaimed shop won 1st place in the
New Tonkotsu Category at the 2024 Tokyo
Ramen of the Year Awards . Preparing soft-boiled flavored eggs:
Poke holes in the eggshells. Boil the eggs
. Preparing the chashu for a week later .
Owner: “Wet aging” This method involves salt-curing the chashu and aging
it for about a week , giving it a texture similar to
prosciutto . We age domestic thigh and shoulder loin
cuts to make the chashu. Smaller pieces are used for soup stock or
as minced meat for wontons. Excess fat is trimmed off but not
discarded ; it’s used . We salt-cure the cut thigh meat at about
2% of its weight We let it sit until moisture is released Owner)After salting, quite a bit of
moisture comes out. Wipe off the surface water, wrap it in
parchment paper seal it tightly with plastic wrap and put
it in the refrigerator. For about a week , you have to re-wrap it
in parchment paper every day It’s incredibly tedious, but it’s better if everything turns out
delicious , right? Since we’re putting in the effort, let it rest in the
refrigerator. The eggs are boiled Peel the eggshells Add them to the tare sauce. Pour in green tea . I had some warm green tea! Taking a short break before returning to
prep Boil komatsuna greens with the tough root
ends facing down Plunge the cooked greens into cold water. Shop Owner) I mainly prepare thigh, belly,
and shoulder loin cuts. Shop Owner) As aging progresses , proteins break down
into amino acids. The excess moisture is removed, leaving behind aged meat packed with umami
flavor. It’s quite delicious. We trim the surface and remove unusable parts , so the yield isn’t great, but it’s tasty.
This is the custom-made pot dedicated to chashu Attach the hook Hang it in the pot . Place the aged domestic shoulder loin in
the pot. The day before, dry it in the refrigerator
and salt-cure it.Pork belly, pepper. Slowly hang-roast it imparting a smoky
aroma. Preparing the soup Remove the pork bones from the soup Transfer the pork bones from another pot. Owner)This is the most crucial step . The condition of the bones tells you how the soup will turn out that
day . Today looks pretty good . Just knuckles and backbones, so it’ll be
clean and easy to drink. I want to make a tonkotsu ramen that even
women will enjoy . I try to avoid any unpleasant aspects of
the pork bones , removing all the unwanted bits. It should have a rich depth without being
too watery. A good balance . Like a family-style
ramen. I add the pork belly to the soup to make
simmered pork . I add smaller cuts too , extracting every bit of flavor. Add pork backbones. Check the chashu status . The smoky, savory aroma fills the shop. Adjust the heat carefully based on the
chashu’s condition . Measure the chashu’s temperature to
confirm its state. The pork belly chashu is complete . Remove the komatsuna greens from cold
water. Frequently check the chashu’s condition Vegetables line up neatly in front of the
shop. Before opening, the landlord sells
vegetables. The owner also uses these
vegetables. Cut the green onions. Check the chashu again. To serve it in the best possible state, no
effort is spared. Wontons , rare in Iekei ramen . Owner : There’s a
ramen shop in Koenji called “Menya
Hayashimaru.” Their ramen is incredibly delicious They
also make their wontons by hand They taught me their method, so our wontons are authentic “Menya
Hayashimaru” style. We’ve adapted them a bit to pair well with
tonkotsu, like adding garlic. But sometimes we wrap up 200 of these ! Our prep workload doubled, and it keeps
growing. Wontons complete. Marinating chashu in the tare . A continuously replenished tare made with
kombu dashi, soy sauce, etc. Placing the chashu in the tare imparts the
meat’s umami andand smoky aroma. Marinate for one hour. Rinse the rice. Check the soup flavor . Owner: Perfect. Wash the chashu pot . Make the limited menu shrimp wontons
starting today . Staff: Is this a limited menu starting
today ? Owner: If these turn out well, we’ll start
serving them today. Boil a few test pieces. If they taste good, we’ll go
ahead. Boil the test shrimp wontons. Owner:If it ends up like this, it’s a
failure. If they pop out we’ll keep tweaking for sale Continue opening preparations. The noodles used are medium-thick noodles
from “Mikawaya Seimen” . Owner) They’re a bit shorter right? They’re reverse-cut noodles, and since
this side is rough , they’re actually pretty thick noodles ,
but they cook in a short time. Prepare a tasting sample of the limited
menu : Ebi Ton Wonton Noodles. Char Siu (Aged Pork Loin Hanging Roast) Komatsuna greens, scallions, nori Limited Menu: Shrimp Wonton Noodles
(Currently Discontinued) Top with shrimp wontons. Hmm! Looks like a satisfying result! Scrubbing the floor with vigor Outside , customers wait for opening. The shop will open soon Opens at 11:00. Business hours (Sundays: lunch only):
11:00-15:00 , 17:00-21:00. 4 table seats, 10 counter seats. Total 14 seats . Ordering via ticket machine. Ticket machine is cashless only. (For
cash, please ask a staff member) Special Ramen: ¥1, 520 Wonton Noodles:
¥1,250 Nori Tamago Ramen: ¥1,200 Ebi Ton / Ebi
Ton Wonton Noodles are currently sold out. Toppings: Charcoal-Grilled Pork Moon View Rice Bowl:
¥450 Table condiments : Ginger, spicy
seasoning,garlic , vinegar, pepper, sesame seeds, pickled
mustard greens Hand over ticket and specify noodle
firmness/soup richness Special Ramen order received Special Ramen is a luxurious menu
featuring wontons and 3 types of chashu: Aged shoulder roast hanging roast , belly hanging roast , aged shoulder roastPork belly
charcoal-grilled before serving. Cut aged thigh chashu. Boil wontons. Kaeshi . Green onions . The savory aroma of charcoal-grilled
chashu drifts through the air… Three types of chashu, wontons, komatsuna
greens, green onions, soft-boiled flavored
egg, premium nori seaweed . Special ramen complete. Special ramen (with premium seaweed
topping) arrives. Staff explain the chashu varieties. Limited menu order for Ebi Ton Wonton
Noodles comes in. Place shrimp wontons , aged ham hanging
roast, etc. Limited menu order for Ebi Ton Wonton Noodles and Nori
Tama Ramen comes in. Nori Tama includes premium seaweed,a
soft-boiled flavored egg and aged pork
chashu Finished every last drop of soup returned
the bowl to the counter. Delicious! First-time customer orders the Ebi Ton
Wonton Noodles It was incredibly delicious! Two orders of Special Ramen and Wonton
Noodles come in. Grilling pork belly and aged shoulder loin The aroma of seared chashu fills the
shop… 12:15 PM. The shop is packed. Orders for Special Ramen and Wonton Chashu
Noodles come in. The Wonton Chashu Noodles feature a
luxurious plate topped with four kinds of
chashu! Steaming the braised pork belly in a
bamboo steamer. Finishing the ramen first . Hang-roasting the aged thigh meat Topping with flavored egg, komatsuna
greens, premium nori seaweed, and
scallions . The ramen is complete. Nori-Tama Ramen, Special Ramen and Chashu
Ramen are ready. Thank you for the meal! It was delicious! While adding pork bones during business
hours, we refine the soup. A large order comes in. Special Ramen is complete. Looks delicious~! Ebi Tonkotsu is complete . My second visit (Last time) It was delicious, so I brought
my wife. It was exactly my favorite type of flavor. For Tokyo-style ramen many have a very sharp, salty flavor , but this was incredibly easy to eat I was hooked from the first bite! Delicious! It was very delicious! Customers kept coming in nonstop An order for the Charcoal-Grilled Pork
Moon View Rice Bowl came in They topped the chashu rice with a
soft-boiled egg, chopped scallions, pepper and sauce to finish it. Charcoal-Grilled Pork Moon View Rice Bowl:
450 yen. The soft-boiled egg burst open… It’s a perfect pairing, but the chashu
really elevates the flavor. If you ask, they’ll bring you mayonnaise . It adds richness … a sinfully delicious
taste… It was delicious! The line never stops growing. The shop remains bustling as ever . An order for beer comes in It’s nice that ordering beer gets you free
chashu An order for the special ramen comes in Ramen bowls arrive one after another. The line stretches even longer. Orders keep pouring in A customer living in New York who came
after seeing the Tokyo Ramen of the Year
article It was incredibly delicious! The noodles were tasty too . The balance between the soup and noodles
was perfect . Delicious! It was delicious! I’m a repeat customer!
We’ve come about 4-5 times as a family. It’s gradually getting more popular, but it’s a place everyone in our family
loves Customers keep coming in without pause An order for the Charcoal-Grilled Pork
Moon View Rice Bowl comes in. The Charcoal-Grilled Pork Moon View Rice
Bowl arrives. This lady takes a bite… and with a huge smile , she’s overwhelmed by
how delicious it is The Shrimp and Pork Wonton Noodles and
Ramen arrive. Looks tasty! Wow! First, a big gulp of soup… Ah! Delicious! The rich, mild broth pairs perfectly with
the medium-thick noodles… A bite of the aged, slow-roasted pork
chashu . Mmm! Delicious! An order for Chashu Noodles and Special
Ramen comes in. Finishing the Chashu Noodles . Then finishing the Special Ramen. Thank you for the meal!
It was delicious! The customer who ordered ramen and shrimp
wonton noodles . The chashu was incredibly delicious! The charcoal-grilled pork moon-view rice
bowl was also incredibly delicious! The chashu was just so tasty!! Even the trimmings were delicious! You should definitely try it. It was delicious! First-time customer. It’s a bit lighter, but really tasty. You can really taste the pork. The line continues unabated. Ramen keeps coming out one after another Regular customer who’s been coming since
the first shop, “Pattapata” . Today it’s the shrimp wonton noodles . I
always come for the limited edition.(come
to eat) . Takuma-san’s (the owner) tonkotsu ramen
is loved by everyone Basically, everything
here is recommended. Finishing the wonton noodles Ordered the wonton chashu noodles Cutting the chashu. Wonton Chashu Noodles 1500 yen . Starting from the bottom layer: aged thigh,Hang-roasted pork belly,
steamed boiled pork belly. The one at the very front is aged shoulder
loin. The glossy chashu and the soup stimulate
your appetite… Hang-roasted aged pork thigh, moist and tender, coated in soup –
exquisite… Hang-roasted aged shoulder loin. This is meat! Its intense umami hits you
with every bite – delicious! Smoked pork belly, enveloped in smoky aroma, its
fat is supremely delicious … Garlic-infused wontons perfectly
complement the pork bone broth The firm, medium-thick noodles cling to
the soup for a delicious bite! The mellow broth is free of any gaminess,
letting the pure umami shine through. The last customer leaves. Staff: How long have you been making ramen
like this ? Owner: About 12 years now. Originally, I loved Iekei ramen so much I
became a regular at one place. Turns out, I ended up
working there . (At that first shop) After about 3 years, they put me in charge as
manager Then, around the 7th year a truck crashed into the shop We couldn’t operate for a while so I decided to go independent . My first shop was called “Pattapata” in
Tachikawa . My first shop was called ”
Pattapata.” The day I opened was the day the state of
emergency was declared. Even then , customers lined up, and I actually cried a little. I started alone, but before I knew it,
employees joined I want to raise their salaries more, and the things I want to do keep growing That’s I opened here this year I’ve been making the same tonkotsu ramen,
the same Iekei ramen, all along I’m betting everything on this single
sword called “tonkotsu.” I’m still researching. I feel like I could make it even tastier. What I do hasn’t changed, though. Even after 12 years, 12 whole years I
still don’t understand it all. Every day brings new discoveries Located in Kojimachi, a prime spot in
central Tokyo, is the standing soba and
udon shop “Tsukubushi Kojimachi.” “Ingredients from Tsukiji, broth from
Kyoto” – Enjoy authentic flavors from
morning onward I eat breakfast here every morning. Since it’s Kansai-style broth, I think it’s a bit rare in Kanto. It’s
this delicious! Takeout is also well-stocked offering
homemade bento boxes at reasonable prices I love the meat soba. It’s delicious ! All the tempura is homemade too! We go
behind the scenes at this standing soba
and udon shop that thoroughly fills the
stomachs of salarymen ! Kojimachi, Chiyoda-ku, Tokyo 1-minute walk
from Kojimachi Station Exit 4 Located on the B1 floor of Kojimachi
Crystal City East Building Tsukubushi Kojimachi Branch 5:35 . Young manager Ms. Osada arrives for
work. She turns on the lights and prepares to
open. Opens the shutter. Hangs the storefront curtain Sets up the signboard in front of the shop Prepares the table for bento sales Sets up the ticket machine Hangs the noren curtain. Standing-style soba/udon shop “Tsukubushi” The counter has 15 seats. It’s a
standing-style eatery. I always arrive at the shop around 5:40 AM I always prepare everything alone . I put unwashed rice into the rice
cooker. I pour water I cook the rice I cook the rice steadily. Delicious-looking freshly cooked rice. I fluff the freshly cooked rice. Making the signature Kyoto-style dashi. Kombu,and a blend of dried fish flakes
like mackerel, sardine, and horse
mackerel. I commission a long-established wholesaler
in Kyoto to blend my unique dashi I take out the pack of blended fish
flakes. I pour in my specially blended “kaeshi”Pour
in the soy sauce, sourced from a Kansai
manufacturer. Finished dashi. Place the dashi in a double boiler . Prepare for tempura. Light the fryer and heat the oil. Cold water . Measure the flour Transfer to a bowl
with cold water . Mix flour and cold water to make tempura
batter. Onion Finely chop the onion with scissors. Drain excess moisture. Carrot. Coat the onion and carrot with flour Pour the tempura batter over them and mix
well . Transfer the batter to a separate
container Coat the shrimp with tempura
batter . Scoop the battered onion and
carrot mixture into a single lump with a
ladle andand deep-fry in oil Place the shrimp on top. Kakiage ( mixed tempura) Karaage (fried chicken ) Karaage uses Takumi Oyama
chicken . Pour noodle soup stock over the onions. Cut the karaage in half. Place the karaage in a pot Heat the pot and bring to a boil Coat the shrimp with flour Coat the shrimp with tempura batter and
deep-fry in oil Add more tempura batter to thicken the
coating. Ebi-ten (shrimp tempura Crack the eggs. Beat the eggs. Pour the beaten eggs into the pot. Fried chicken with egg sauce. 6:50 The building’s main entrance unlocks. Fresh ingredients arrive from Tsukiji. Tuna, seared tuna, sea urchin,salmon roe. The manager is also responsible for staff
breakfast . Make breakfast tamagoyaki Add powdered dashi to beaten eggs Heat a tamagoyaki pan Pour in the beaten
eggs Gently move the eggs with chopsticks while
cooking. Flip and roll the eggs , shaping them Place the freshly cooked tamagoyaki on top of
rice. Staff breakfast is complete. Water
pot with ice. Takeout containers . He portions rice into takeout bowls. He pours eel sauce over the rice. He places the eel on top of the
rice. He adds more sauce. The eel rice bowl is complete. The fluffy, thick omelet adds a beautiful yellow color to the bowl. Various rice bowls are lined up . He also prepares the fried chicken and
egg bowl . The white rice is covered with thick
pieces of fried chicken. Finally, he garnishes it with green onions
to finish . Fried chicken and eggDonburi. Noodles arrive. Large quantities of noodles are brought
in. Udon . While organizing the refrigerator, noodles
are placed in their designated spots. Soba. Preparing for opening while checking the
clock . Preparing the ticket machine Open at 7:30. Another busy day begins. The shop is located inside the Kojimachi
Office Building on the left after entering
the main entrance. Tsukiji Samurai. 7:30 AM – 9:00 PM (Last order 9:00 PM) Popular bento boxes for busy people line
up. Orders are placed by purchasing tickets at
the ticket machine. Kakiage Soba/Udon 500 yen. Meat Soba/Udon
600 yen . Marinated Tuna Rice Bowl 800 yen.
Whitebait Rice Bowl 700 yen. (Mini Bowl Set) Scallion Tuna Bowl & Soba
Noodles 800 yen Curry Rice Bowl & Udon
Noodles 700 yen Sea Urchin Rice Bowl 1000 yen Salmon Roe
Rice Bowl 900 yen Photo menu easy for first-time visitors to
understand. Tsukiji Samurai Dashi 150 yen Seafood Rice Bowl 800 yen(Limited to 5
servings per day) Shanghai Prawn Tempura
Rice Bowl 800 yen (Limited to 5 servings
per day) PayPay payments accepted. Wide variety of menu items. Extensive selection of alcoholic beverages . Winner of JAPAN MENU AWARD 2023. Mini
Toro Tuna Rice Bowl Set(Soba) Tableware: Toothpicks, water, cups,
tempura crumbs, disposable chopsticks .
Chili powder, soy sauce, wasabi, pickled
green chili peppers, tissues. “Open” Hot steaming rice . Making rice balls. This one is salmon rice ball. Making more and more . Finally, firmly grip andwrap with nori. Next is the green shiso rice ball. Mixing in green shiso . Adding toasted sesame seeds for extra
aroma Continuing to shape these too. Packing process. Two large rice balls. Adding lettuce Including fried chicken that pairs well
with rice Frying sliced sweet potatoes. Crispy, savory fried sweet potatoes. The satisfying rice ball bento is
complete. Beef and burdock simmered udon noodles.Top
off with ginger-infused broth accented with
chili pepper flakes . Prepare ice to chill the noodles. One male customer arrives . Transfer prepared ingredients to the pot and warm them up . Blanch the noodles. Plate the noodles . Pour the soup over them . Finally , top with the meat. Add green onions and fish cake as garnish. The meat soba is complete. It’s delicious . I
love meat soba . I always pass by here,
so…The sight of him slurping noodles is
incredibly appetizing. One male customer enters. Next , an order for udon comes in Blanch the noodles. Plate them, pour the soup Top with green onions and fish cake. Kake udon (large portion). Every morning I get breakfast here . The broth here is incredibly delicious I’m totally hooked on it I can always tell the broth is top-notch.
Whether it’s udon or soba broth , it’s Kansai-style dashi. I think it’s a bit rare in Kanto. It’s this
delicious . The bento boxes made at Tsukubushi Kanda
Branch arrive. A wide variety of types. Blanch the noodles Cool the noodles with ice. Pour noodle sauce over them,and add
toppings. Cold Udon Bowl One male customer arrives. Ice-cold beer. Scoop fluffy rice into a bowl . Fresh tuna . Transfer to a container to make
marinated tuna. Plate the shiny, delicious-looking tuna. Top with chopped takuan pickles The indispensable wasabi makes its
appearance Blanch the noodles. Pour the soup, add toppings, and it’s
done. (Mini Bowl Set) Toro Taku Bowl & Kake Soba Pick up the chopsticks… Sprinkle plenty of chili pepper over the
soba . Slurp the soba with its added spicy kick
. Next , take a slice of tuna from the Toro
Taku Don lightly dip it in soy sauce, and bring it to your
mouth. Then take a bite of rice. This is
undeniably delicious . Slurp more soba, enjoying this luxurious
morning combination. Finally, savor the broth’s flavor
thoroughly Purchase meal tickets at the vending
machine. No matter how many times you see it,a
vibrantly colored bowl . Drop in a raw egg to make tsukimi soba. Add toppings to complete it. (Mini Bowl Set) Toro Taku Bowl & Plain
Soba with Egg Topping 900 yen The golden broth spreads an elegant aroma. Sprinkle tempura flakes over the noodles. The sight further whets the appetite . Break the raw egg with chopsticks . The
sight of the rich egg coating the noodles
promises pure perfection . Drizzle soy sauce over the wasabi and
mix.mix it. Pour the wasabi soy sauce over the Toro
Taku Don. The combination of tuna and wasabi soy
sauce is exquisite The soba coated with egg is exceptionally
delicious After a bite of soba, savor the Toro Taku
Don . The satisfaction deepens. Then,slurp another bite of soba . A truly
blissful moment . One male customer arrives . Place crispy shrimp kakiage tempura on
top of warm soba as a topping. Shrimp Kakiage Soba. Prepare various tempura. Divide the garland chrysanthemum greens
and maitake mushrooms into portions Prepare the horse mackerel tempura . Once ready,it’s finally time to fry Fry the chrysanthemum greens so the leaves
open beautifully. Crispy fried chrysanthemum greens. Prepare the onions. Cut them up steadily. Crispy fried maitake mushrooms. Chikuwa tempura. Delicious tempura with a crispy coating . Prepare the bento boxes. Fry the horse mackerel in oil. Horse mackerel tempura. Make tempura crumbs. Prepare a large amount of tempura crumbs Fried chicken turned a delicious color. Shrimp fritters. Line up three shrimp. The voluminous shrimp and vegetable
fritters are complete. The fried items lined up in a row. Preparing fish cakes . Preparing cups for dashi broth. The bento boxes are being arranged one
after another. The manager kindly checks on the staff’s
health and hands out throat lozenges. He even gave some to the
filming crew! Writing down today’s menu. Lunchtime arrives,Customers gradually
increase. Negitoro rice bowl. Today’s tempura is listed on the
whiteboard . (Mini rice bowl set) Curry rice bowl +
plain soba noodles. Maitake mushroom
tempura topping. Meat soba. One male customer arrives. Negitoro rice bowl and plain soba noodles
are brought out. First, sprinkle tempura bits over the
soba. Next, pour soy sauce into a small dish… …mix it with wasabi . Then pour that wasabi soy sauce over the
Negitoro Don. Mix the soba noodles thoroughly with
chopsticks generously sprinkling them with
ichimi pepper Lift the soba with chopsticks… Slurp it up. Take a sip of the Kyoto-style broth soup
too, savoring the rich flavor . Now bring the Negitoro Don to your mouth. Finally, finish the soup and eat
everything. Kake Soba + Aji Tempura A line has formed outside the shop . Niku Udon Kake Udon + Kakiage “Dashi” Takeout bento boxes also draw a line . The bento
boxes sell out one after another . Staff work together to clear tables
swiftly. Meat soba. Please add a large serving of udon topped
with fried chicken. Plain udon . Topped with kakiage,
chrysanthemum greens tempura, and egg. Shirasu rice bowl . (Mini bowl set) Curry rice bowl + plain
soba. Things get busier and busier . Efficient movements to avoid keeping
customers waiting. Shirasu rice bowl (Mini Bowl Set) Shirasu Rice Bowl + Plain
Soba Noodles (Mini Bowl Set) Toro Taku Rice Bowl +
Plain Soba Noodles Plain Soba Noodles + Chrysanthemum Greens
Tempura Two men enter the shop. Curry roux is ladled into bowls. (Mini Bowl Set) Curry Rice Bowl + Plain
Soba Noodles Dishes arrive at the table. First, thoroughly mix the soba noodles to
coat them with the broth. Slurp them up. Then, add wasabi to the soba and mix
again. The wasabi’s kick becomes an accent,
further stimulating the appetite. Next, take a bite of the curry rice bowl. The moderate spiciness heightens the
appetite. Then,Add the tempura crumbs The crunchy texture of the crumbs enhances
the flavor even more. Then, add wasabi again to enjoy the spicy
kick. Then, add wasabi again to enjoy the spicy
kick. This time , add green chili soy sauce to
the curry rice bowl to increase the
spiciness further . This spiciness stimulates the appetite
even more. Finally, savor the Kyoto-style broth soup
thoroughly. Thank you for the meal! At lunchtime, the shop is always packed
with customers. The line shows no sign of stopping It’s clear this place supports the
precious lunch breaks of office workers The bento boxes are selling like hotcakes
too. Kake Soba + Horse Mackerel Tempura (Mini Rice Bowl Set)Kake Soba + Toro Taku
Don Kake Udon with Chikuwa Tempura and Wakame
Topping Ordered with a Rice Ball Bento Set Boiling the udon Beef and burdock simmered in broth – the base for Nikudon Nikudon 600 yen The volume feels far beyond what you’d
expect for 600 yen. The chewy udon noodles are thoroughly
coated in broth , looking absolutely
delicious The meat broth, infused with Kyoto-style
dashi and ginger flavor enhances the deep
, rich taste. This meat udon is packed with dedication .
Its shine and aroma irresistibly stimulate
your appetite. Eating the meat and udon together is
incredibly delicious , with the flavors
thoroughly soaked in. The ginger-scented broth paired with the
sharp kick of chili pepper is exquisite. Filling my stomach with this meat udon at
lunchtime leaves me feeling utterly happy. Thank you for the meal! By the time the lunch rush had passed ,
the bento boxes were sold out . The one-of-a-kind translucent udon
noodles were flying off the shelves!
“Udon Manda Jiro” The noodles are translucent! See-through, right? They were delicious, weren’t they? Absolutely
delicious! 48-hour aged, high-transparency, chewy
noodles. The popular extra-large burdock root
tempura. Wow! Amazing! Manda Udon Crispy fried, fragrant burdock tempura! Mmm! Delicious! Unique transparency and texture!
Up close with the wildly popular udon
shop! Shinjuku, Shinjuku-ku, Tokyo 1-minute walk
from Exit 2 of Tokyo Metro Marunouchi Line
Shinjuku-gyoenmae Station The shop famous for its one-of-a-kind
translucent udon “Udon Mandajiro” 8:00 AM Manager arrives at work . Opened in 2022 as the Tokyo branch of
Fukuoka’s “Manda Udon” . Manager Sekiyama (36 years old) . Staff: Please tell us about Mandajiro’s
dedication and concept . Manager: Our noodles are aged for 48
hours resulting in a high-transparency,
chewy texture It’s a slightly different type of udon
compared to Sanuki udon or Inaniwa udon . The head temple is the “Buzen Urauchi
Association,” which includes the “Tsudaya
Kanbee” faction Only shops recognized by them can use the
name “Buzen Urauchi Association.” While following the Buzen Urauchi
tradition, we’ve evolved uniquely Preparing bonito flakes for the udon broth
and soup base . Manager: The day before, we soak
kombu,dried sardines , dried flying fish,
and dried anchovies in water the day before. The next morning, we heat
it up For the broth of hot udon we extract the
dashi from kombu and other ingredients at
55°C for one hour , then heat it to 90°C the bonito flakes . Cooking rice for rice balls : Sake used for cooking rice is boiled to
evaporate alcohol . The boiled sake is cooled and bottled . Water and a proprietary salt blend are added to
cook the rice. Manager: “We soak the rice for 30 minutes .” Burdock root : The burdock root used
for our popular burdock tempura reaches up
to 4. Udon broth reaches 90°C, remove kombu and
other ingredients . Add bonito flakes and extract broth for
about 10 minutes Cut onions . All vegetables are domestically sourced Remove bonito flakes from udon broth . Add brown sugar . Two types of soy sauce are used for udon
broth : dark soy sauce and twice-brewed
soy sauce Add alcohol-evaporated sake Prepare grated
daikon radish. Blend in a mixer . Manager) In summer, people naturally want
something refreshing So we do this 3-4 times a day . Manager)At our place, we ferment the udon
noodles for 48 hours We put the dough in what we call the
“48-hour fermentation chamber,” set to
around 30 degrees Celsius this time of
year , and let it ferment. After 48 hours we move it to the
refrigerator to stop fermentation. Before opening we take the dough out of
the refrigerator and let it return to room
temperature. Manager)In winter, we take it out about 2
hours before opening . If it’s not properly brought back to room
temperature it won’t have that translucent
quality . The temperature that day , the temperature
when we made the dough —it’s different every day, so we pay close
attention to the temperature when we use
it . Kujo green onions Transferring the udon broth to a container . One bunch makes about 20 servings. Even
in winter, we use up 3~4 sticks are used
up daily. Preparing the Nagaimo Yam . Using Yamato yam for its strong
stickiness. Adding the warm udon broth base. Adding
the base completes the warm udon broth. After repeated trial and error , the
current method of slowly extracting broth
at a low temperature was adopted Pursuing deliciousness , constantly
refining it We got to taste the freshly made broth! To prevent the broth from spoiling, cool
it once in cold water Clean the shop in preparation for opening Make rice balls. Seasonal menu preparation: Seriflower salt
rice balls Seriflower is characterized by its crisp
texture and slightly bitter umami flavor. Blanch the seriflower Finely chop the seriflower for mixing into
the rice balls. Mix the prepared seriflower into the rice . Prepare tempura salt andand matcha salt. Making tempura crumbs . Frying batter specifically for crumbs . Diluting tempura batter slightly with
water to enhance crispiness. The long-simmered meat dipping sauce is
complete. Sharpening knives. The shop will open soon Opens at 11:00. Business Hours (Closed Sundays & 1st & 3rd
Mondays) 11:00 AM – 3:30 PM (Last Order
3:00 PM) 5:00 PM – 9:30 PM (Last Order
9:00 PM) Before opening/if full, scan QR code to
register. 13 counter seats . Burdock Tempura Udon (Hot) ¥1000 Manda
Bukkake (Cold) ¥1450 Large Clam & Clam Rich Shellfish Broth Dip
¥1800 Limited to 5 servings per meal (not
available on first day after holiday). Table condiments : Super Spicy Chili
Powder,Super Spicy Chili Powder, Yellow
Yuzu Pepper Powder . Customers who waited for opening stream
into the shop. Orders pour in continuously. Dough is kneaded for each order ,
providing freshly cut and freshly boiled
udon. Freshly kneaded dough is cut immediately. Freshly cut noodles are boiled immediately . Beautiful translucent udon is completed . Zaru Udon is complete. Next , Meat Udon is prepared. Warm udon broth. Sweet and savory simmered meat,and green
onions. The meat udon is complete. Next, the seasonal special : delicious
udon with pork belly and Chinese cabbage
broth is finished. Topped with a warm egg . An order comes in for the large clam and
shijimi clam rich shellfish broth dipping
sauce (large portion, with added chicken
tempura). Manager: For the large clam and shijimi clam rich
shellfish broth dipping sauce , we use
large clams, about 160g each. Manager: We specifically select slightly larger
clams than the standard size We make a rich dipping sauce using broth
simmered with clams and shijimi clams. Top with clams to complete . Enjoy the clam broth diluted with hot
water at the end . Dip the translucent udon noodles into
the clam broth The soft, chewy noodles coat beautifully
with the rich clam broth… Take a big bite of the hefty clam . Its luxurious flavor matching its
impressive appearance , spreads across
your palate… Order hot water dilution at the end . Hot water dilution Enjoy the concentrated clam broth , packed
with the umami of shijimi and clams right
to the last drop Cut the burdock root for the burdock
tempura . An order for burdock tempura udon comes
in. The fragrant, extra-large burdock tempura
is complete. Burdock tempura udon is ready. Mmm! Ordered mentaiko butter udon with
kama-tama (Kujo green onions, extra
tempura bits added). Ordered kama-age udon and burdock root
tempura. The udon noodles are done boiling. The kama-tama is ready. Next, the mentaiko butter udon is
finished. The maitake mushroom tempura is fried Making kama-age udon. Pouring the boiling water over it.
Kama-age udon is ready. Wow! Amazing! Mmm! Delicious! Customers keep coming in. 11:45. The shop is packed. An order for burdock root tempura udon
comes in. Biting into the crispy, large burdock root
tempura. Next, finishing the meat burdock root
tempura. Ordered plum grated radish topping and
burdock root tempura grated radish topping
(with added chicken tempura). Ordered Manda-style topping (with extra
chicken tempura). Preparing the buckake burdock tempura. Bonito flakes, nori, green onions. Coarsely grated daikon radish. Placing the burdock tempura on top . The
buckake burdock tempura with grated daikon
is complete Looks super delicious! Next, finish the plum grated radish
topping. Grated daikon radish . Large plum chunks. The plum grated radish topping is
complete. The noodles are crystal clear! Super delicious! The texture going down is amazing! Next , make the Manda-style topping (with
extra chicken tempura). A customer visiting the shop for the first
time , introduced by a friend (They ordered) Kamaage udon and burdock
root tempura . (The burdock root tempura) was huge! Crispy and delicious!
Wow! The udon was incredibly clear and
delicious, right ? I want to come back with friends. First-time customer ordered burdock tempura grated radish
bukkake and plum grated radish bukkake . The grated daikon was chunky, fresh
daikon!
That texture was amazing . Staff) The burdock tempura was … pretty huge too! It was crispy and delicious. The shop remained packed. There was a 9-person wait. Refilling the broth An order for the meat grated radish
buckwheat noodles came in. The meat grated radish buckwheat noodles
were completed Finishing the delicious udon with pork
belly and Chinese cabbage broth Placed the burdock tempura topping on top
to complete it An order for the large clam, shijimi clam,
rich shellfish broth dipping noodles came
in An order for the Manda udon came in. Pork , grated yam,scallions, egg , and burdock tempura. The Manda udon is
complete . Manda udon: ¥1,700. The famous “burdock tempura” – an
extra-large piece spilling over the plate,
its fragrant aroma wafting. Crispy and light in texture , delicious
right to the last bite. The soft, slippery noodles are chewy and
offer an unparalleled deliciousness! The rich egg bursts… Sweet-savory meat and rich egg make the
perfect pairing! The gentle flavor of the broth clings to
the noodles, an exquisite dish…! Customers waiting at the counter stream
into the shop Orders come in Mentaiko Butter Udon, Meat
Tsukemen, Kamaage Udon. Preparing the Meat Tsukemen Making the Kamaage Udon. Finishing the Mentaiko Butter Udon . The Meat Tsukemen arrives . One bite of the Meat Tsukemen… Unmistakably delicious! Orders come in for Manda Bukkake (Large)
Meat Burdock Tempura Udon (Large) Prepare the burdock tempura. Meat Burdock Tempura Udon is complete. Next, Manda Bukkake (Large Portion). Wow! Delicious! Customers continue waiting to enter. Order for Manda Bukkake comes in. Large clams, shijimi clams. Order for Rich
Shellfish Broth Tsukemen comes in . Next , prepare the seasonal special :
delicious udon with pork belly and Chinese
cabbage broth. Regular customer orders delicious udon with pork belly and
Chinese cabbage broth . Spiced perfectly. Absolutely delicious! The noodles are perfect! Staff: What’s your recommended menu item? Burdock tempura, right? I didn’t have burdock tempura today so I
thought I really should try it. Customers keep coming in without pause. Taking out the dough continuing to make
noodles An order for zaru udon with meat dipping
sauce . An order for meat burdock tempura
udon. Another order for meat burdock tempura
udon . The meat burdock tempura udon arrives. Wow! Making the meat dipping udon. Looks super delicious! Yep! Yum! Taking a big bite of the meat dipping too. Looks completely satisfied. First-time customer . The burdock root tempura was huge… It was incredibly delicious! Ordered the meat dipping udon. It was delicious…! So smooth and slippery. Delicious! Ordered the large clam and clam rich broth
dipping udon . Large clam and clam rich broth dipping
udon 1800 yen. Glossy, beautiful translucent udon . Rich dipping broth made from clams and
mussels . Fresh and incredibly smooth going down!
The chewy texture is irresistible… The large clam makes a huge impact . With each bite , the umami spreads slowly
It’s a luxurious taste… A unique texture and translucency
Definitely try this bowl worth waiting in
line for! Udon shop “Konpira-san Hatchobori Branch”
in Chuo Ward, Tokyo Customers flock here seeking their
signature Sanuki udon ! The chicken tempura udon was delicious! Kujo Negi Meat Udon We go behind the scenes at a Sanuki udon
shop crafting bowls focused on ingredients
and flavor ! Chuo Ward, Tokyo 4-minute walk south from
Hatchobori Station The wildly popular shop for its dedicated
Sanuki udon, “Konpira-san Hatchobori
Branch” Opened in November 2022 as the second
branch following the Shimbashi location Owner Tachitaka-san 8:20 The master chef begins prep work. Removing tendons from the chicken for the
chicken tempura . Cutting the chicken open with a knife
while slicing it . Transferring the cut chicken to a
bowl Seasoning with salt and pepper. Kneading thoroughly with both hands Letting it rest for a while to let the
flavors soak in. The owner makes the udon noodles. In a separate location from the shop he
makes noodles for both locations Adding flour to the mixer. Salt . Measuring water precisely.Add salt and water . Mix the saltwater thoroughly . Pour the
saltwater into the mixer . Owner: ” We call it ‘night kneading’ and
do it at night . (Usually) we start around 9 or 10 PM We repeat this process three times . We make about 150kg each time .” Transfer the finished dough to a bowl
Move the dough to the press machine .
Owner: It’s quite dry at this stage, but as it
rests and rests it develops a chewy
texture. It’s amazing, isn’t it? It’s alive. After pressing, repeat this process. Shop Owner) I think the firmness and
chewiness vary by region but I truly fell in love with the
chewiness of Sanuki udon and the umami of
the broth (Making udon) is difficult no matter what
you do . Salt concentration differs between summer
and winter, kneading time changes too. It’s truly profound. After the first kneading, place the dough in the proofing chamber and let
it rest for one hour. After resting for
one hour, run the rested dough through the press
machine again . (Shop Owner)After resting for an hour,
it’s this different . We rest it another 9 hours It becomes
even more chewy. From here, we rest it for over 9 more hours After resting for
9 hours, we put the dough through the press
machine. We cut the dough into 8 equal portions. Staff) It’s incredibly elastic We put the dough into bags We rest it again in the aging chamber We repeat this process. Owner) My so-called main business started
with the tatami shop. When I was 18, my father suffered a stroke
and collapsed. That’s when I ended up taking over (the
tatami shop). My main business is now gradually shifting
to this (udon shop) . But I’m still theKitsutaka Co., Ltd .
while also running this udon shop company. I thought that if I stayed forever, an old
man like me would just get in the way of
the younger folks. So I started training in udon. In the morning, I do some work here, then
head to the company since it opens at 9. Then I go back to the shop , then back to
the company… I spend every day going back and forth
between the udon shop and the tatami shop
. After resting it for another 9 hours in
the fermentation chamber, the udon dough
is( Owner) For the udon flour, we use flour
from Kagawa . Wheat flour “top grade, middle grade,
and lower grade,” Of course , we use the top-grade flour. That makes a huge difference in flavor. We serve noodles made fresh daily in the
shop. The finished dough has a smooth surface and a chewy texture Sprinkle flour flatten the dough with the
palms of your hands. Feed the dough through the noodle machine
. The noodles are complete. For the Isobe chikuwa tempura: Make the
tempura batter. Add aonori (green seaweed powder) Coat the chikuwa with the tempura batter. Drop the chikuwa into the oil Remove the tempura crumbs . The chikuwa tempura is complete Fry the shrimp tempura . Fry the squid tempura Slice the Kujo green onions into rounds Use them for Kujo green onion udon Make
white onion threads Coat the chicken with tempura batter Fry the chicken tempura . Chicken tempura sells about 150 pieces a
day. It’ s a hugely popular tempura. Carefully clean the spacious shop Soak the dishes in water Put the tempura crumbs made earlier Place
them in a container. Set out table condiments: Shichimi pepper, salt, pepper, sesame
seeds, soy sauce, tempura crumbs, ginger.
Disinfectant alcohol spray. Fill a pitcher with ice Place the finished tempura on the counter Prepare the special broth made with
sardines from the Seto Inland Sea and
Rishiri kelp Open at 11:00. Weekdays 11:00-15:30. Saturdays
11:00-14:30 . Orders via ticket machine . If you don’t want green onions, please
tell the staff. Extensive menu . Hot udon: Chicken Tempura Udon 730 yen, Meat & Egg Bukkake Udon 910 yen, Kujo
Green Onion & Meat Udon 900 yen. Cold udon: Bukkake Udon 560 yen, Kitsune Udon 690 yen, Wakame Udon 720 yen . Extra noodles available: +0.5 servings:
¥50 +1 serving: ¥100 +2 servings: ¥200 Seasonal Specials : Pork Chige Udon: ¥960 Shiitake Tempura: ¥150 Lotus Root Tempura: Tempura Assortment: ¥400 Chicken Tempura
(1 piece): ¥110 Counter seats andTable seating combined:
Spacious interior with over 40 seats. Tatami chairs made by the owner’s company
. Made from material that can be wiped
with alcohol. To serve freshly made udon , noodles are
boiled just before serving. One customer arrives. Orders plain udon and tempura assortment. Udon is boiled . Rinsed in water to remove slime. Chilled
in cold water to firm up the noodles. Fresh , glossy udon. Preparing hot plain udon.
Straightening the noodles . Tempura
assortment with chicken tempura, shrimp
tempura, chikuwa tempura. Pour generous dashi broth over the udon Top with sliced green onions to complete. Kake
Udon: ¥540. Tempura Assortment: ¥400.
Order for Chicken Tempura Udon and
Shiitake Tempura. Top with chicken tempura
and green onions to complete. Chicken Tempura Udon: ¥730 . Shiitake
Tempura: ¥150. Slurp down the smooth noodles in one go Add ground sesame and tempura flakes. The broth, rich with dried sardines and
kelp is so delicious you’ll gulp it down Ordered the Konpira-san Bento (hot
broth/seaweed rice). Konpira-san Bento is takeout only You can combine one udon and one rice
option Preparing takeout Kake Udon Preparing the seaweed rice. Mentaiko,kelp, nori, and chikuwa tempura . Three customers arrive. Prepare the kake udon. Kake udon complete. Bukkake udon 560 yen. Slurp down the smooth noodles heartily. Drink the broth too. Finished in no time! An order for Wakame Udon comes in. Pile on generous wakame seaweed. Green onions. Wakame Udon 720 yen Prepare Pork Curry Udon. The owner researched over 100 shops to
create this curry with dashi broth . No potato starch used. A signature dish
made from curry powder. Pork Curry Udon + Small Rice 960 yen An order for Chicken Tempura Udon comes in . Chicken Tempura Udon (+0.5 servings)
¥780 Order for Meat and Egg Bukkake Udon Pour the bukkake broth Top generously with pork Raw egg Meat and Egg Bukkake Udon ¥910 Pop the egg in the center… The firm udon noodles coated with the
mellow egg are delicious… Clear, savory broth infused with dried
sardines and Rishiri kelp . The broth soaks into the generously
piled pork for delicious flavor. Added table tempura crumbs. The crunchy texture pairs perfectly with
the slippery udon. Thank you for the meal! Chicken Tempura Udon (+1 serving) Order
for Lotus Root Tempura received. Chicken Tempura, Green Onion, Chicken Tempura Udon(+1 serving) 830 yen
Lotus root tempura 120 yen Ordered an extra serving of Kujo green
onion pork udon Preparing Kujo green onion pork udon With the extra serving, generously piled
udon Topped with pork Piled high with Kujo green onions The voluminous Kujo green onion pork udon
is complete Kujo green onion pork udon(+2 servings)
1100 yen Shiitake Tempura 150 yen Enjoy the generously piled Kujo green
onions together with the udon Savor the rich flavor and the robust
broth. Finished it in no time —a supremely
satisfying lunch! Lunchtime arrives, and customers stream in Orders come in one after another Prepare the Chicken Tempura Udon. Seasonal Special Prepare the Pork Chige
Udon Top generously with pork and chige. Seasonal Special: Pork Chige Udon (+0.5
servings)¥1010 Make curry udon. Curry udon + small rice ¥680 Make pork curry udon Top with pork, curry, and sliced green
onions to complete. Pork curry udon + small rice ¥960 Make mini curry rice . Mini curry rice ¥250 Make hot plain udon . Make plain udon (+1 serving). Plain udon(+1
serving) 640 yen Customers keep coming in without pause Refill the broth Refill the rice An order for plain udon comes in Make plain udon (+1 serving) Make pork udon. 12:10 The shop is full. An order for Kujo green onion pork udon
comes in . Make Kujo green onion pork udon. Pork. Kujo green onions. Thank you! Quickly clearing tables . Order for Kujo green onion pork udon . Make pork chige udon Order for bukkake udon and tempura rice. Pour broth over bukkake. Bukkake udon 560 yen . Tempura rice 350
yen . Make chicken tempura udon (+1 serving) . Order for chicken tempura udon . Chicken tempura udon complete . First,
generously sprinkle sesame seeds … Blow on it , slurp the noodles in one go Bite into the chicken tempura soaked in
broth . Drink the broth dry. Clean plate! First-time customer today . Staff: What did you have? Chicken tempura udon. It was delicious! Pork Rice Order for Chicken Tempura Udon
comes in Prepare Chicken Tempura Udon Clean up in between Staff) How many servings have you boiled
so far ? Chef) About 100 to 200, I guess Chicken Tempura Udon Extra Noodles Large Portion ( +1 serving ) Lotus Root Tempura Chicken Tempura Udon (+0.5 serving)
Ordered lotus root tempura. Chicken tempura udon completed. Chicken tempura udon (+1 serving) ¥830.
Lotus root tempura ¥120 The noodles, with their light wheat aroma,
have a firm bite and are incredibly
satisfying The clear, flavorful broth is so delicious
you’ll want to drink every last drop… Sprinkle on the sesame paste from the
table. The smooth texture glides down your
throat, a flavor you’d crave daily The chicken tempura soaked in the broth’s
umami gets tastier the more you chew… Soaking it in the broth brings out the
lotus root’s natural sweetness . After all , it’s not enough for just me
to think it’s delicious —everyone has to
say, “Ah! This is delicious!” I’ve strived
to create a flavor that makes everyone
say, “This is really tasty . ” Please try this bowl packed with
dedication , designed to deliver
deliciousness to a wide range of people !

0:00　杉並区）豚骨 蒼翔
地図　https://maps.app.goo.gl/Po7PwHWGzkP93Sn37
住所　東京都杉並区和田3-60-10
URL　https://youtu.be/CifsZF4yvTw

33:58　千代田区）築武士 麹町店
地図　https://maps.app.goo.gl/pXMFrV1pkgrDPZYG7
住所　東京都千代田区麹町4-8-1 麹町クリスタルシティ東館 B1F
URL　https://youtu.be/7gFh8tfZyPk

1:12:06　新宿区）うどん萬田次郎
地図　https://maps.app.goo.gl/WuLZszXroV7hnaJM9
住所　東京都新宿区新宿１丁目１２−１ サンサーラ 第三御苑 1F
URL　https://youtu.be/cNsmyNTf4tU

1:50:03　中央区）こんぴらさん八丁堀店
地図　https://maps.app.goo.gl/FyWzYfGXUWZq2vcw5
住所　東京都中央区入船１丁目４−８ ネオアージュ八丁堀
URL　https://youtu.be/8p1URduZoio

#うどん #そば #ラーメン #天ぷら #関東グルメ

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