７２歳ワンオペ大将が１００杯売る！ヤミツキ確定のニンニクラーメンがヤバい丨THE BEST Ramen in Japan

７２歳ワンオペ大将が１００杯売る！ヤミツキ確定のニンニクラーメンがヤバい丨THE BEST Ramen in Japan

I think it’s a taste that only the chef can make. Osaka, Japan
15 minutes walk from Kintetsu Takayasu Station Kawachi’s taste “Garlic Ramen JIN (JIN240)” 9:00
The owner, Masahito Nishio (72 years old), comes to work. A popular ramen shop with experience of training at a famous shop
6
The ramen soup is pork bone based and has a lighter taste than it looks I had a stroke soon after I started here When I wake up in the morning, I can’t move half my body So I only have half my strength If there was no shop, I wouldn’t be able to move my body. It’s a lonely house, isn’t it?
I’ve always liked shops like this. Increase sales in a bad location.
That’s my motto. Preparing the char siu. Cutting the pork belly. Part of the meat is put into the soup to extract the meat’s flavor. Meat that was stewed for char siu Slowly stewed in a special sauce Place the kimchi that comes with the set meal (rice) on top Bean sprouts to use as a topping for ramen Lightly boil in water beforehand Garlic to add to ramen Raw green onions to use as a topping for ramen Remove the stewed pork slices Excellent pork slices Opens at 11:00 Ramen 1000 yen
Char siu ramen 1600 yen Assorted set meal 1550 yen
Kimchi 300 yen Garlic water gyoza 500 yen 6 seats at the counter
3 tatami tables for 4 people The owner used to run a coffee shop in front of the ramen shop
Popular objects lined up Prepare the cold water It’s hard to sell 100 bowls by yourself Make it from the change to the leftovers And you can’t stretch the noodles You have to serve them quickly to the customers Ramen shops should have four or five swords, not just Shohei Ohtani’s two swords. The water used to boil the noodles is different. The color of the water is the oil that comes from the noodles. That’s what my predecessor taught me. “Don’t throw away the noodle water.” There’s oil in the noodles, right?
The oil melts and mixes with the noodles. Two bowls of ramen go down. Slurp the noodles. Ramen and rice go great together. Eat kimchi and rice together. Drink the delicious soup, which is a perfect match between the light pork bone flavor and garlic Garlic water gyoza 500 yen Put in the gyoza sauce Pour in plenty of chili oil Add more garlic I eat the mizugyoza with plenty of sauce I come here about once a month
and I order the same thing Ramen and mizugyoza It’s full of garlic
and I come here when I’m tired After eating it
my body feels really warm I’ve never seen a restaurant that’s this strong on garlic Two ramen sets were ordered Come in! It’s a little hot, so be careful. Thank you for the meal. Drink the soup with the garlic. Slurp up the noodles. Suck in the rice. I save the char siu for last I come here about once every two weeks
Sometimes I’m not there I always enjoy the food I think it’s a taste that only the chef can make He cleans up and washes the dishes all by himself He seems to like the soup The last sip Aniki who can’t stop eating the last soup Silently eating ramen alone at the counter Two women here
ordered ramen, a ramen set meal, and garlic water gyoza Putting a lot of garlic into both the ramen and the sauce Bite into the garlic-covered char siu Put plenty of garlic on the gyoza Change the flavor with kimchi It’s absolutely delicious A must-try for garlic lovers Maybe it’s better to ask for the garlic on a separate plate Thank you
See you soon Thank you
Thank you! It was delicious today too! Ramen 1000 yen The light but flavorful soup is irresistible The noodles are smooth and chewy, and go well with the soup The pork slices are super flavorful, soft and delicious Garlic water gyoza 500 yen It’s full of filling and has a juicy taste Please try adding garlic to the sauce People say the sign is funny I wrote it myself
(240 was a character I copied from Nishio) My wife and I were saying, “Let’s close the store because of COVID-19.” I’m doing it alone, despite my wife’s objections I’m doing it alone so I won’t cause any trouble Even if I had a stroke, I wouldn’t be able to do that (the ramen shop movements) This place is packed on weekends One person can sell about 100 (cups) It’s a place filled with the chef’s particular tastes
and once you get hooked, you’ll definitely want to come back. Wakayama, Japan Inside Wakayama Palm City Ishida Ichiryu
Wakayama Palm City store 7:20
The owner arrives for work The ramen shop that is said to be the “Kitakyushu equivalent”
opened in Kansai last year Today marks exactly one year since we opened. Staff member) Is that right? Just right. So I received a wreath from the group. I also had a shop in Osaka. I was in Tenma, Kita-ku, Osaka. I moved here and it’s been three years. First, clean the shop Soak the bones in water
Drain the blood To reduce the smell of the soup About 60kg of pork bones You can only make about 100 bowls The cost price is not very good Soup left over from the previous day Just like curry on the second day,
this is delicious I think the best way to make it is to blend this with the new soup to get it just right I also have experience training at a ramen shop in Kyoto Using that experience We are the only company that sells the Ishida Ichiryu brand We also offer our own original light soup We take the time to cool it down once and then reheat it for sales This is the tastiest
As for soup management It’s called the gelling phenomenon
I think it’s probably the jelly-like phenomenon I think it’s the secret to its deliciousness It’s worth researching I graduated from university at 23 and started working at a ramen shop I worked as a salesman at a printing company for two years from the age of 27 I had to do it by the time I was 30 If I were to do it myself When I turned 30, I married my wife and started a restaurant Removing the bitterness The smell of the soup changes depending on whether or not you have this This is the most difficult part of making soup Staff member) Was there any opposition from your wife? 41
00:04:44,067 –> 00:04:47,370
Nothing in particular. Someone said, “Let’s work hard together.” Once we get on track, I won’t interfere. Until then, they said, “Let’s work hard together.”
I was very grateful. Staff) They don’t say that often though. If I had to say what was good about running this restaurant My wife Meeting my wife is one of the reasons it’s going well There’s a man called Niimori Ryuji, who is the founder of Ishida Ichiryu Before the taste of Ishida Ichiryu I started the store because I liked their passion and enthusiasm It doesn’t sound like much when you put it into words What I really liked at the time Founder Niimori-san)
Greeting each and every person loudly Founder Niimori-san)
Greeting them face-to-face Founder Niimori-san)
Put your gratitude into each and every drink He told me If I were to put it into words now,
it might seem like a given It really resonated with me I started out thinking that this was a great brand I think it was the third Saturday after opening. About 480 bowls.
I think that’s the best. Char siu Since the establishment
We’ve been adding more and more. Check the sauce every time. If it’s sweet, add more soy sauce. If the taste is too weak, I add a little sugar
to adjust it. Staff) What do you measure? I measure the concentration of the pork bones
so I have a rough idea It’s perfect! This is the soup for commercial use
and we don’t want to heat it as much as possible We’re particular about not letting it become too concentrated All of our groups are thorough about this When you heat the tonkotsu soup
you just put it in The umami flavor will disappear Just the bare minimum Two employees are at work Going to the sauna every day is a daily routine The owner goes to the sauna Preparing to open The owner has returned 10:30 My wife’s name is Rie I’m Takuto We were both born on July 8, 1992 Staff member) Both of you? Both of us We said it was “Fall seven times, get up eight times” day We both said that even if we fall seven times, we’ll get up eight times We started out with the idea of ​​making it a company that takes on challenges We made it with the image of a Daruma doll that falls seven times but gets up eight times It was made by a friend from my high school days I really like it So our commitment is We’re promoting the fact that we’re not a chain Each store has its own owner who is responsible for running it Opens at 11:00 Stall ramen 940 yen
Rich ramen 940 yen Super char siu noodles 1600 yen
Spicy tsukemen 1450 yen Black fried rice 520 yen
Extra noodles 150 yen Welcome~
Hello! Two people came in as soon as the restaurant opened Standing up Free
spicy takana Eating takana
and reading a magazine while waiting Ordering rich ramen, tsukemen, fried chicken, and black fried rice Order fried chicken Sear the pork slices Flavoring agent, oil Pork slices, spring onion, seaweed Finished with wood ear mushrooms Rich ramen 940 yen Black fried rice Boiled noodles
Rinse in cold water Tsukemen 1350 yen Second visit Last time I only had ramen
This time I had tsukemen It was really delicious I really like the taste of fried rice It looks rich, but it’s not too rich It’s delicious People tend to think it’s not spicy because it looks black It’s a mild seasoning That’s actually when you cook the rice I cook it with soy sauce That’s what makes it dark in color I mix it with eggs and other ingredients
and make fried rice Sorry to keep you waiting
Here you go Topped with bean sprouts Rich and clear-tasting
Rich ramen The thin aged noodles and
the rich, lingering soup are a perfect match! Welcome
Take a seat wherever you like Welcome
Hello Yuzu salt ramen 940 yen Yatai ramen 940 yen
A gentle taste that is easy to eat for people of all ages and genders Sorry to keep you waiting
Come on in Thank you very much Please come again if you like Thank you very much Please come again if you like Yes, thank you! Thank you! 11:38 Gyoza Orders for specialty menu items Putting on as much char siu as you can Super char siu noodles 1600 yen
(rich ramen) The ramen arrives Sharing some char siu Slurp it up in one big bite Sorry
Can I have a refill please? The refill arrives Add some takana and sesame Enjoy changing the flavor Eat it smoothly… Finished it all, even the soup Black soy sauce ramen, 940 yen More customers coming in 13:10
Orders flood in I thought I’d come here for the first time in a while
and then I came It was much tastier than last time It was richer It had more depth Super Char Siu Noodles
(Tsukemen) The noodles rinsed in cold water
are extremely smooth I finished it in no time
and got up… I bought an additional meal ticket… A second bowl, I never expected
Super Char Siu Noodles I finished the second bowl
in 6 minutes. The employees are leaving work. Staff member) Are there any menu items that you like? I’m into spicy tsukemen these days Super char siu noodles I’m also from Kitakyushu I’ve been in Wakayama for over 10 years On the contrary, I’m glad that Ishida Ichiryu was born in Wakayama I’m so happy I’ve been to the restaurant when it was in Tenma (Osaka) From here (Wakayama) When I go back to Kitakyushu, I’ll of course go to the main store Staff member) I was able to eat two bowls today I really want to go for one more bowl My wife just told me that it was enough This is the only place in Kansai, Ishida Ichiryu
A close look at the best tonkotsu ramen shop run by a married couple 1000 yen for that amount is cheap I wonder if they’ll go out of business The volume of the tempura bowl is like a tower Wakayama, Japan Opening in 2023
Kanatama Shokudo 8:59
The owner arrives at work The restaurant is proud of its thin udon noodles made with carefully selected dried sardine broth and freshly fried tempura
A full-bodied menu Kombu, dried sardines Kinuhikari rice Cooked rice with ice The rice I grow The rice I grow with my wife Rice and vegetables for the shop
I grow whatever I can I go surfing
and often go to Miyazaki At that time, there was a udon restaurant
that was delicious I wanted to try making dried sardine soup I made it first, but When I made it only with dried sardines I mixed it with thickly shaved bonito flakes The timing for opening this restaurant There was a tempura restaurant originally in a different location
and they decided to close it the person who was running the restaurant was my senior I was saying it was a waste
so I asked him if he wanted to try it. So I thought I might try it So I started doing it I moved here from there
and here I am now When I thought of tempura I thought of udon I thought tempura udon Punch holes in the kelp
to bring out the flavor Remove the kelp Remove the scum Thick shavings (katsuobushi) It’s basically the same with normal thick udon noodles When I mixed it with my own dashi So when I was thinking about what to do I decided to use thin noodles
and I tried it It felt the best
and it felt right The soup stock was completely different between thick and thin noodles I wanted to compete with the soup stock
so I wanted the noodles to soak up more of the soup stock Normally,
you pour dashi over boiled udon Pour a small pot full of dashi
and dig in the boiled noodles You boil it a little bit It soaks in the flavor
and makes it a little softer I thought that was fine Making the kaeshi The owner carefully selects soy sauce, which is ordered from outside the prefecture Sake, mirin To burn off the alcohol in the kaeshi, let it spontaneously combust over high heat and wait for it to die down Mix the stock made from kelp, dried sardines, and dried bonito flakes Finish by aligning the top Kamaboko Green onion Cleaning the store Staff member) Why did you choose that apron? Since it’s Kansai, I think it’s probably Hanshin. Staff) Isn’t the restaurant name “Kanatama Shokudo”?
What’s the origin of that? The origin is that before she got married, her name was “Kanatani” After she got married, her name became “Tamai” The two were combined to form Kanatama (Kanatani Tamai) Sesame oil It contains salad oil and sesame oil for flavoring The surf brand “FINGER SHAPE” is provided to us free of charge Opens at 11:00 Kanatama set meal 1150 yen
Kitsune udon 700 yen Tendon 950 yen
Squid tentacles tendon 950 yen Tempura only
Onion, eggplant 150 yen Vegetable tempura 200 yen Tempura only
Chikuwa seaweed fried 150 yen Shrimp, squid 250 yen Kaku Highball 660 yen
Asahi Super Dry 660 yen Parking available next to the store 1 person visited Can I have a set meal? Set meal 1 please! Ordering Kanatama Set Meal Mixing the thin udon noodles with the broth Tempura flakes, green onions, kamaboko Kanatama Set Meal The food arrives Kanatama set meal 1150 yen
(Udon, rice, pickles, side dishes, tempura) First, a sip of soup Dashi made with dried sardines and bonito flakes Slurp up the thin noodles mixed with the soup The thin noodles mixed with the soup are delicious… Welcome~
Come in Abura-kasu udon 1000 yen Tempura keeps coming out 12:14 Order squid tentacles tempura bowl Squid tentacles tempura bowl 950 yen Kitsune udon 700 yen Tendon 950 yen Sorry for the wait~ The restaurant was full (What I ordered)
Kanatama set meal It was really delicious The udon has a really tasty broth It’s very filling and the tempura is delicious The set meal is recommended 1000 yen for that amount is cheap I wonder if it will go out of business. A lot of people come. Staff member) What did you ask for today? Today I’m having Tendon The volume of the Tendon is like a tower When you’re hungry and really want to eat, Tendon is the way to go It makes you want to work hard from lunch I ordered the Kanatama Set I love dashi soup
so I can taste the dashi soup and eat udon and tempura Thank you for the meal I ordered burdock tempura udon and meat udon Burdock tempura udon 900 yen Meat udon 1000 yen We ordered
Burdock tempura udon and squid tentacles tempura bowl I like the slightly sweet broth here And the portions are quite generous
so we were very satisfied The udon noodles are thin, so they go down easily We both finished the whole thing, even the broth Thank you! Please come again Closed at 14:00 A very filling udon set meal that is always crowded with regulars Wakayama, Japan
14 minutes walk from Higashimatsue Station on the Nankai Line Established 41 years ago
Sad Cafe 10:30
The owner arrives for work Run by a husband and wife and their daughter
The oldest and most established pasta restaurant in Wakayama I’m free today I was busy yesterday though My wife was at work too The interior has a relaxed atmosphere Clams Staff member) Are you a regular? Regular (Regular) From about 18 years old
Now about 50 There’s a girl who’s been coming here for a long time Steamed in wine Open it up and pour in the tomato sauce
and it’s “rosso” If it’s just wine,
“Bianco” When I was in Osaka There’s a place called “Mitsuya” in Osaka In Osaka, there’s a shop in the underground mall in Shinsaibashi In Umeda, there’s a specialty curry shop called “Piccolo” The second-generation president of the company
wanted to open a specialty store It was right around that time that I quit my job Staff member) Why did you quit your job
and enter the food and beverage industry? I’ve always loved cooking, and my mother was a good cook. I never thought I’d become a pasta specialist I wanted to do something, even if it was just a coffee shop I ordered a takeaway pizza 11:45
My daughter goes to work (My husband) got sick
and he only has one kidney He got cancer
and had it removed About 10 years ago So I go for a checkup once every six months There’s no metastasis or anything You only have one kidney
so you have to take care of each one Mixed pizza 1500 yen 12:00
Open Tomato sauce
Pescatore 1800 yen Vongole Rosso 1400 yen Tomato sauce
Aragosta 1400 yen Amatriciana 1600 yen Japanese style
Tarako 1400 yen, squid with soy sauce and butter 1350 yen Garlic peperoncino 1100 yen
Wine sauce vongole bianco 1400 yen Curry sauce seafood curry 1600 yen
Cheese carbonara 1700 yen Heineken 550 yen
Bottle of white wine 450 yen Iced coffee 470 yen
Banana juice 500 yen Americano 450 yen
Lemon squash 600 yen A long-time customer A regular customer came in right away Brother, shrimp soy sauce
(shrimp soy sauce butter Japanese style sauce) Customers keep coming in Ordering basil, tomato sauce and cheese You can choose bread or salad Two pieces of bread please Cheese The pasta keeps boiling Tomato sauce Skillfully use multiple pans Use a total of 8 pans
Finish in parallel Pasta with curry sauce Shrimp soy sauce butter (Japanese style) Finish with plenty of nori seaweed The food arrives Shrimp soy sauce butter 1350 yen Using a spoon and fork I stuff my cheeks The owner carefully selects pasta
The pasta is cooked al dente (chewy). The rich Japanese-style sauce is irresistible… He says that coming here once or twice a week is the best time… The three of them work together to finish the dish The tomato sauce (cheese) and basil arrive Roll it up One big bite Served with pasta
and bread Compares tomato sauce and basil Looks like he likes the tomato sauce Adds Tabasco
and continues eating I dipped the bread in the end and finished the whole tomato sauce The previous shop was in Honmachi I’ve been going there ever since Staff member) How many years have you been coming here? 40 years. I’ve been coming here since the year after it opened. It opened 41 years ago, and I started going there 40 years ago. Since I was 18. I’m 58 now. Today I ordered shrimp soy sauce butter There are about 40 or 50 varieties I wanted to remember the taste from before, or rather, I wanted to eat it About four or five
for 40 years 12:28
The store is getting busy Vongole Rosso (clams) 1,400 yen Japanese-style cod roe and tuna pasta 1,500 yen Let’s eat I blow on the hot pasta I eat Delicious So delicious Peperoncino 1100 yen I’ve been coming here for about 5 or 6 years Staff) What did you order today? Tarako pasta I always get it.This is Raco
I’ll definitely be back I ordered
peperoncino I like spicy food
so this isn’t spicy at all Just the right amount Thank you! Staff) A lot of customers come here. That’s true. It’s really delicious. I want to eat it, and my mouth remembers it. I really loved the pescatore (tomato sauce) here. If you don’t try different dishes,
it will end up being the same every time. Recommended! I’ve been coming here since I was in my 20s
for about 20 years It’s delicious
without a doubt I ordered
carbonara and aragosta (tomato sauce) The portions are always huge
and delicious It was my first time here
so I told them the tomato sauce was recommended I was surprised when I saw the menu There were a lot of tomatoes alone But that was fun too Seafood curry 1600 yen Amatriciana (bacon) 1600 yen A customer who ordered two dishes There aren’t many restaurants that serve good curry spaghetti So I ordered it Even for one person, it was a lot More than I expected It was delicious
I was invited I’m thinking I’ll just order one at a time next time Thank you! Squid ink Squid ink (garlic) 1,700 yen The fragrant garlic and squid ink are irresistible… 14:30
Closed A look at a long-established family-run pasta restaurant that serves hearty meals

0:00 八尾）河内の味 ニンニクラーメン 仁240
地図　https://maps.app.goo.gl/EuBXqyz8XVeZNLXP8
住所　大阪府八尾市中田３丁目３８
URL　https://youtu.be/Yugs9gcjNno

22:45 和歌山）石田一龍和歌山パームシティ店
地図　https://maps.app.goo.gl/VN6SmcJ3t5qfhe2YA
住所　和歌山県和歌山市中野３１−１
URL　https://youtu.be/kyBqTwrMgIg

55:02 和歌山）かなたま食堂
地図　https://maps.app.goo.gl/WtjtG2YgUapWTSjP7
住所　和歌山県和歌山市屋形町４丁目１４−１ グランセオ屋形
URL　https://youtu.be/QQCnp54_Hs8

1:20:24 和歌山）サッドカフェ
地図　https://maps.app.goo.gl/eNkfLyBHHoKyuY386
住所　和歌山県和歌山市狐島２９８−１
URL　https://youtu.be/VBgDXkup21I

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

#ラーメン #餃子 #ニンニク #日本食 #大阪グルメ

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