驚愕の１キロ超え！働く男たちが殺到する母と娘のデカ盛り町中華に密着！

驚愕の１キロ超え！働く男たちが殺到する母と娘のデカ盛り町中華に密着！

A jaw-dropping hard yakisoba over 1kg!
“Aji no Ten Tai Riku” Oh my… Its unexpectedly massive size makes you
laugh out loud . Of course, the taste is superb! The proprietress’s high-speed wok-flipping
creates fluffy, tender fried rice. Mother and daughter’s perfectly timed teamwork. A magnificent
char siu pork made with gusto! Roast Pork Tanmen I worked so hard at golf, built up my grit , and never gave up on myself . But in the end , I couldn’t become a top
player . So now I pour my heart into this job. I clean every single day,
making sure it’s spotless , so customers can enjoy their meal and leave
feeling great . I absolutely love this work. Kawasaki City, Kanagawa Prefecture
Higashida-cho, Kawasaki Ward 7-minute walk
from JR Kawasaki Station Along Nakamise Street Established in 1961 “Aji no Ten Tai Riku ” Owner: Kazue Nakanishi (57) People say
Chinese restaurants are always dirty, but we keep it clean. The restroom’s been here eight years, but
it’s clean, right? She cleans the restroom twice daily—after
morning service and after lunch . Her commitment to cleaning remains
unchanged since our previous interview . Prep begins. She pours lard into the wok and heats it . Cuts green onions, making quick, precise cuts . Next, she cuts onions, using every bit right down to the end . In no time, the first onion is finely
chopped . Owner) It’s like cutting about 1.6kg of
onions in five minutes. Her swift, nimble movements were
impressive. “At first, I was terrible with a knife, ”
she admitted. “But I was frustrated, so I practiced over
and over . I kept thinking , ‘How can I do this
better?’ and just kept practicing .” The owner’s father opened the shop in
1961. After the war, he ran a bicycle shop
here . The owner’s mother, Ms. Kodaka,
serves as president. President: I married
into the family in 1965 . I kept the shop going all the way until
I was 74 . Now I ‘m 81, so I’ve stepped back from the
shop and handle things upstairs, but I used to be right on the front lines in
the dining area . Staff) When did you take over the shop ? I’ll be 58 this year , so it’s been 30
years since I took over. The proprietress aimed to become a
professional golfer after graduating high
school . She passed the pro test at 24 and played
professionally until 28. Feeling it wasn’t really her calling, she But I love this job. Preparing the meatballs: thoroughly removing air pockets, adding onions, frying the meatballs . Handmaking nearly 100 meatballs . Owner: This is the first time someone
filmed the entire meatball preparation
process from start to finish . I’m glad you filmed it . The meatballs are turning a nice color . Soft and popular, the meatballs are
complete . We got to try the freshly fried
meatballs! They’re meaty and incredibly satisfying
Even before dipping in sweet vinegar,
they’re delicious! Owner Nakanishi Takayuki (61) prepares the
gyoza . On Fridays and Saturdays , we serve about
500 gyoza. By lunchtime , we’re almost completely
swamped just making gyoza . He says customers have increased
compared to before, so they prepare twice
as many gyoza now. At lunchtime, the proprietress and her
daughter work in the kitchen, while the
husband handles the hot pots at night. Since my daughter joined, she’s been working really hard and it’s
been a huge help . His daughter, (21) comes to work. We have regular customers who come every day , and we serve a different little
appetizer each day . She was just talking about that. Preparations for opening are progressing. Cleaning the seasonings , meticulously scrubbing the rims of the
containers . Decorating the lunch service menu with
cute flowers . The shop will open soon . Opens at 11:00. Business Hours (Closed Sundays & Holidays)
11:00 AM – 2:00 PM , 5:00 PM – 9:00 PM Lunch Service Total 25 seats Ramen: ¥780 Tower Hard-Fried Noodles:
¥1280 Roasted Pork: ¥1680 Fried Dumplings: ¥580 Customers arrive right at opening. She greets them with an energetic voice . She prepares the Ramen & Half Fried Rice
Set. The daughter handles the ramen. Roast pork, wakame seaweed , menma bamboo shoots. Preparing the half fried rice for the set. Preparing the half fried rice for the set . Pork, egg. The owner’s energetic voice echoes
throughout . Working together, they serve quickly. The lunch menu’s half fried rice arrives . A soft, fluffy bite of fried rice… Ah! Delicious! I realized I prefer it soft, not fluffy
(after eating this fried rice) . I stuff my cheeks with my favorite fried
rice . So good~ Simple but delicious . I slurp up the
ramen and savor the soup . I finish it in no time , drinking every
last drop of soup! That was delicious! I drank every last drop of the soup . An order for a Chinese rice bowl came
in. The ingredients: pork, cabbage,
carrot, bean sprouts, wood ear mushrooms,
and garlic chives . Steaming hot rice . Thickened with potato starch. The finished sauce is generously poured
over the rice . Finally, a boiled egg is placed on top . The Chinese rice bowl is complete .
Staff: “Do you come here often?” I heard this place was delicious, so I started coming almost every day for
lunch. They say the lunch service menu is
recommended. It’s delicious and affordable . A regular customer who visits daily
seems to have arrived . Today’s regular’s snack is meatballs. Top the meatballs with green onions .
Today’s special snack is complete. An order for crispy yakisoba comes in . Add soup to the vegetable-packed
ingredients . The sauce is complete. Pour it generously over the crispy
noodles. pour the sauce generously over the firm yakisoba. It’s a regular size , but it’s packed with
volume! Lunchtime hits, and customers stream in. Orders pour in. Reservation calls come in too, keeping us
super busy. An order for tanmen comes in. Pork, plenty of cabbage and bean sprouts . Add the soup . The noodles are done boiling. Pile on the heaping vegetables . Tanmen complete. The tanmen arrives . Wow, that’s amazing . Looks delicious . Take a big bite of the loaded veggies … Delicious! Mmm! Prepare the pickles . Make the Chinese rice bowl. Make a hole in the center and top with a raw egg . The Chinese rice bowl (with raw egg) is
complete. An order for bean sprout noodles comes in. Generously pour bean sprouts and sauce
over it. The bean sprout noodles are complete . Customers keep coming in without pause . 12:05 . The shop is completely full . (This shop’s) hard-fried noodles are
huge . This is the famous “Tower Hard Yakisoba”. An order for Tower Hard Yakisoba comes in. Handmade hard yakisoba at the shop. Stack it firmly so it doesn’t collapse . Mustard. Pour the finished sauce generously over
the top . What a huge volume… Tower Hard Yakisoba complete . This is amazing! Total weight over 1kg!
Tower Hard Yakisoba: ¥1,280 . Compared to other dishes , you can see
how massive the portion is… In the kitchen, another Tower Hard
Yakisoba is finished. The Tower Hard Yakisoba arrives . Take a bite, coated in sauce infused
with the sweetness of vegetables ! Eating the mountain of hard yakisoba while
breaking it apart . Silently devouring the delicious hard
yakisoba… Finished it all clean! This gentleman finished his too! A regular customer who frequents this shop . It was delicious! My stomach is full! The bean sprout noodles are delicious too! It was tasty. Orders keep pouring in . Making fried rice, mixed fried rice. Fried rice is done. Next, the mixed fried rice is done. Customers arrive. What do you recommend? Received an explanation about the
hard-fried noodles. Ordered the Tower Hard-Fried Noodles . Also ordered fried rice (large portion)
and pan-fried gyoza. Making the Tower Hard-Fried Noodles. The Tower Hard-Fried Noodles are complete. The tower arrives. Wow… Speechless at its sheer size. Couldn’t help but laugh . The gyoza also arrive . Bite into the piping hot filling and the
crispy hard-fried noodles . Delicious! This lady seems to like it too! Preparing the fried rice (large portion). Fried rice (large portion) completed . Fried rice (large portion) arrives. The set soup also arrives, and the table
is party time . Bite into the fried rice . Ah! Delicious! In the kitchen, the owner was handling
orders using two pots. Stir-fried liver completed . An order for roast pork tanmen came in. Three thick slices of luxurious roast pork
were placed on top . A boiled egg added . Roast pork tanmen
completed. An order for tower crispy fried noodles
came in . Due to its height, the sauce was carefully
poured . The daughter coordinated while serving
in the dining area . An order for roast pork bean sprout
noodles came in. Topped with a generous amount of sauce . Three slices of char siu pork
overflowing from the plate!
Char siu pork and bean sprout noodles
complete. Char siu pork and bean sprout noodles:
1,250 yen. The char siu pork spilling over the plate
creates an appetizing visual. The meltingly tender char siu pork is
incredibly satisfying and delicious… The crisp bean sprouts and abundant sauce
pair perfectly! The piping hot, rich sauce and noodles
coated in light broth are delicious! More filling than it looks , this bowl
satisfies both in flavor and quantity! Though past lunchtime, customers wait
outside. Large orders come in: Umanisoba, yakisoba,
firm yakisoba, fried rice, fried gyoza,
shumai . Making firm yakisoba . Looks delicious! Huge! Frying dumplings. The dumplings are done. Crispy, fragrant sears . Chewy dumplings
complete . Next, the Umanisoba is ready. Making yakisoba. Tossing in the noodles . Quick stir-fry. Yakisoba complete. Making fried rice . Customers devouring the table full of
dishes . This gentleman slurps his Umanisoba… Delicious! I really love yakisoba like this Slurping down the recommended yakisoba. This is seriously delicious! He then devours the fried rice . Ah! Delicious! It’s super tasty ! He seems to have really liked the umami
noodles . Super tasty! He polished off all the dishes in no time! He cheerfully thanked us and left. 14:00 Lunch service ends . Quickly cleaning up . Staff: I heard earlier, but were you in
Okinawa? Yeah, I was there for about a year and a
half . I had a fisherman’s license and stuff. Also worked as a cram school
teacher and such . Staff) After coming back from Okinawa ,
did you get seriously involved in (the
family business)? Yeah. I work six days a week, both day and
night shifts . I was mainly in the dining area, but since I started in the kitchen , it’s hot
in summer and there are burns and stuff . But the fun outweighs it. Since I was around elementary school age ,
I’d say “Welcome!” shyly I used to play in the shop from around age
three and was doted on by regulars . I enjoyed experiencing all kinds of
jobs, but working here makes me realize family
business is what I love most. Ordered Tower Hard Yakisoba . Staff) How many hours do you work? Landlady) About 10 hours (without breaks)
? Staff) That must be tough without breaks . Everything starts creaking. Tower Hard Yakisoba 1280 yen ! Over 1kg!
Impressive volume! The generously poured sauce lets you taste
the sweetness of the veggies – delicious! The crispy noodles fried in-house and the
sauce are exquisite! It’s packed with volume, but it’s so tasty
you can enjoy every last bite! Staff) Why did the Tower Hard Yakisoba end
up shaped like that? Owner) It was right around when the Tokyo
Skytree opened . We were eating at Numazu Port . I saw Numazu Port’s specialty , the
“Kakiage Tower.” When I saw that , my husband thought , ” Let’s stack our
hard yakisoba on top to make a tower too.”
So we decided to give it a try. But it took over two years to become
popular . Preparing the char siu : We use 5.5 kilograms of pork . We boldly toss it whole into the pot and sear both sides . The savory aroma fills the air. We transfer it to the pot and slowly roast
it over low heat for an hour. Preparing the hard yakisoba: We deep-fry the noodles in oil . Staff) Did you learn cooking by watching
your father ? Landlady) Not at all. I watched him cook. Right here, frying
ramen noodles. Not like that girl earlier, but I’d peek now and then. Honestly, it was like swapping a golf club
for a ladle . But (This job) feels right for me . She says she hasn’t taught her daughter
either, but she watches and learns,
stirring the pot at night . Packing the fried noodles into a can . Hard yakisoba preparation complete . Without rest, she begins tomorrow’s prep . The landlady’s gaze fell on a golf ball . Landlady) I never lost to myself . But I still couldn’t become a strong
player . But this time, when I do it myself ,
I’ll give it my all. I’ve worked hard at my current job and
pushed myself in golf. It built my grit, and I have this feeling of not wanting to
lose . I’m supported by that. There are so many Chinese
restaurants and ramen shops , right ? Even so, for the customers who step
through our curtain, I want to serve them with all my heart . I clean
every single day, making sure it’s
spotless , so customers can eat comfortably and leave
satisfied . I hope that feeling reaches them . It was incredibly delicious . Simple and tasty. Fried rice really is the best, isn’t it? A close look at a neighborhood Chinese
restaurant that started as a street stall. Ueno, Taito Ward, Tokyo. 3-minute walk
from JR Ueno Station . A neighborhood Chinese restaurant under
the Ueno Ameyoko overpass. “Chinchinken,”
founded over 70 years ago . 4:59 AM: Staff arrive for work. Suppliers start early too. Pork trotters. Chashu like this. Just marinated in soy
sauce. Ready to use around 1 PM . Staff: It’s not just different… Boiling it again tightens the meat and lets the flavor soak in, but it really soaks through to the center. It
does soak through, but because we do it in this space , using the old-fashioned way . This shop was the only one here
originally. Eventually, it spread over there . We had to manage in this tight space. I’ve been working here for about 28 years
now. Before fried rice , our specialty was
tanmen. We used to serve nothing but tanmen . Staff: What time do you get up? I get up at 2 AM. I fall asleep around 7:30. Believe it or not, I’m already an old man . No, no. I even have grandchildren. Really? I really am an old man. Breakfast : Ramen, rice with raw egg . 8: 05. Open at 10:00. Ramen 700 yen, yakisoba 800 yen, fried rice 800 yen, 5 gyoza 500 yen. Liver and garlic chives (single order) and
gyoza. Then beer . Cucumber appetizer . Liver and garlic chives stir-fry . 10:
05 A man came in. First, beer. Scallion chashu. Recommended: Gyoza and tanmen. I live on the outskirts of Tokyo, so I
can’t come that often. Yeah, I always stop by when I do come . Fried rice. Simple fried rice with egg, scallions, and
roast pork. A popular menu item at Chin Chin Ken . Ramen , please. Yes ! Your ramen is ready! Lunch-only neighborhood Chinese. The final
drink is delicious. Fried rice and dumplings. Two fried rice and one dumpling. Many customers order fried rice and
dumplings as a set. Large dumplings stuffed with plenty of
filling. The chewy texture of the skin is
also delicious . 10: 30 Vegetable-packed Tanmen Noodles. Another
popular menu item. Stir-fried Rice with Liver and Garlic
Chives. Fried Rice 800 yen. Rich-flavored Chinese soup with a hint of
green onion. Dumplings are 500 yen for 5 pieces. Fried Rice with a savory aroma of egg and
green onion , cooked to a moist texture. The appetizing charred bits are the best . Dip it in the table vinegar-soy sauce… These dumplings are packed with vegetables
satisfyingly filling! 11:15 Two fried rice orders and scallion chashu. Here you go, your tanmen is ready . Stir-fried meat and vegetables . Tanmen 850 yen . Ingredients: bean sprouts, cabbage,
onion, garlic chives, carrot, pork. The crisp-tender vegetables are
irresistible. The soup is a light salt
base packed with umami. The firm Chinese noodles are delicious
too. Two large portions of fried rice, please. Thank you! Looks delicious! Yakisoba served on an oval plate. Love that it comes with soup . Staff: Any recommended menu items ? Fried rice. That’s all? Is it really that good? Yeah, it’s simple and delicious . The first time I came, the fried rice
was amazing . Seeing the person next to me eating
ramen, someone eating ramen next to me , I thought I absolutely had to come back
for the ramen too. Today I had the ramen . It was incredibly delicious . The gyoza too. The gyoza is delicious . The gyoza is tasty . It’s full of that handmade feel . I’m stuffed. The filling is packed in too . Also, the street stall atmosphere is
really great . Not just inside the shop, but having
seats outside too is awesome. I definitely want to keep coming back. Staff: Have you been coming here for a
long time? I love it! Definitely the fried rice, right? Isn’t it the best in this area? Nira-reba (chive and liver stir-fry).
Sorry to keep you waiting. Please ask for rice refills . Thank you very much . Thank you for the meal . Owner: Thank you! Kanagawa Prefecture, Kawasaki City,
Nakahara Ward, Karisuku Established 1985
Chinese Restaurant Tenryu Half Fried Rice Set 880 yen Traditional
Soy Sauce Ramen 680 yen 9: Preparing for the neighborhood Chinese
restaurant: Char siu pork. Beef and green pepper stir-fry meat.
Freeze it to make slicing easier. After working at a hotel , Mr. Takahashi,
the second-generation owner, took over the
shop . Liver for the garlic chive and liver
stir-fry. Making homemade gyoza. Boiled and finely chopped cabbage. Let the finished char siu cool to let the
flavor soak in. Making the sauce mainly used for soy
sauce-based stir-fries . Oyster sauce is
the base . Chinese soup. Making fried rice . Today’s daily lunch special: Thinly sliced
beef stir-fried with oyster sauce ¥930. 11:30 Opening. Table and counter seating. Lunch sets and lunch specials come with
free extra rice. Sanma noodles ¥850. 11:49 Here you go, Sorry for the wait, here’s
your lunch. Vegetable-packed Tanmen ¥870. Green onion ramen. Mixed vegetable rice with thick gravy,
salt flavor. Regular customer who comes almost daily
since the company is nearby. ¥870. Thank you . Thank you . We have fresh and limited-time options. Customer) First press , please. This one? Yes , yes, here you go. Sorry for the wait . Ahh ~ Nira Liver. Sorry for the wait. Please ask for rice refills . Small Shrimp Tempura with Tenryu
Original Mayo . Landlady) Yes! A la carte . Landlady) Shrimp Mayo . Landlady) Sorry for the wait with your
lunch . Landlady) Here you go. Thank you very much . Thank you for your meal . Landlady) Thank
you! Welcome, please have a seat. Yes! Customer) Eight Treasure Vegetables. Orders flow seamlessly from the moment
they enter . Must be regulars. Black Fried Rice 680 yen. Preparing Eight Treasure Vegetables. Carefully tasting it. Thickening with potato starch. Eight Treasure Vegetables, sorry to keep
you waiting . Here you go. 13:24 . The owner has been constantly
tossing the wok since opening. Chive and Liver, sorry to keep you waiting . Here you go. Please ask for more rice . (Night menu only) Frying them. Chicken karaage with yu liang sauce 850
yen. Gyoza (Night menu only) 620 yen . Draft beer 550 yen. The sauce for the black fried rice is made
by gradually mixing caramelized sugar into
Lao Chou Wang, a Chinese dark soy sauce . Black fried rice 680 yen. This is delicious ! Fresh thick-cut liver draws crowds of
300!
“Liver and Garlic Chinese Noodles – Full
Belly” You won’t find this anywhere else . Directly shipped, thick-cut, fresh
liver. No liver odor whatsoever . It’s
huge and thick! First-timers always say, “Wow! This is amazing!” Hungry guys keep coming in one after
another . They devour this exquisite liver! It was delicious! Of course it was incredibly delicious. Chinese Noodles with Garlic Chives. Wow! Fresh liver and Chinese noodles make the
beer go down… Chiyoda-ku, Tokyo, Kanda Surugadai Right
by Tokyo Metro Shin-Ochanomizu Station Step out of the station and you’ll see the
striking red sign 300 people flock for the fresh, thick-cut
liver!
“Liver and Garlic Chives Noodles – Full
Belly” Fresh, direct-delivery thick-cut liver is
the specialty at this popular neighborhood
Chinese spot The bright, clean interior just opened in
September 2024 Manager (46 years old) Preparing scallion oil: Add lard and scallion tops, then simmer
slowly . Remove the scallions. Scallion oil complete. Strain the scallion oil . Preparing garlic chives : Uses about 12 bags (12kg) per day . Cutting garlic chives for dishes like
liver and garlic chive noodles . Manager) This is roughly 5 bags (50
bunches). We go through two of these in a day. Cutting garlic chives for garlic chive
Chinese noodles . Disinfect and clean after each task . Staff) When did you open? Manager) September 2024, so not even a
year yet. The parent company is “Madai Ramen Menuo”
in Kinshicho, which is in its 9th year as
a group. After that, we opened the second location
, “Chuka Soba Manchiken”. “Liver and Garlic Chives Ramen Manpuku”
was born as the third brand . Manager) As proclaimed on the signboard
our concept is “Fresh, Direct Delivery,
Thick-Cut.” The president loves liver and garlic
chives. He tried them at various places
but felt “it wasn’t his ideal.” So he decided
to make it himself . Preparing the main ingredient, the liver. Fresh liver. Staff) How many kilograms of liver do you
use per day? Manager) About 35 kilograms . Staff) You’re slicing it constantly,
right? Manager) It takes about an hour . This amount gets used up in a single day . Manager) Domestic, sourced from Chiba
Prefecture. Every morning, it’s delivered directly
from the pig farm to our factory. From the factory, it’s sent to the stores
via our own delivery route . Served at 11 AM today . Less than 24 hours from the pig farm to
the store counter . We serve incredibly fresh liver. As you can see ,
there’s no blood, and it’s extremely fresh
. We use the liver that arrives that day ,
that very day . Once it’s sold out, that’ s it. Liver cutting complete. Seasoning the liver . Liver prep complete. Cook rice. Sweep the store. Move chairs and clean meticulously ,
reaching every detail . Thoroughly clean the front of the store . Scrub the floors vigorously . Set out seasonings. Wipe down the counter . Clean the menus
thoroughly . The store will open soon . Open at 11:00. Business Hours (Mon-Sat) 11 : 00 AM – 3:00 PM (Last Order 2:45 PM)
5:00 PM – 10:00 PM (Last Order 9:45 PM)
Business Hours (Sunday) 11:00 AM – 5:00 PM
(Last Order 4:45 PM) When full, queue outside by the pole. No
waiting in line. Total 9 seats. Ticket machine. Liver and Garlic Chive Set Meal 1100 yen .
Chinese Noodles + Pure Liver Rice Bowl
1550 yen . Chinese Noodles 850 yen. Garlic Chive
Chinese Noodles 1100 yen. Char Siu Fried Rice 1200 yen. Ginger Pork
900 yen . Lunch Only: Liver and Egg Set Meal .
Dinner Only: Garlic Liver Set Meal, Roast
Pork Set Meal Recommended Combinations Table Condiments : Chili Powder, Chili
Oil, Pepper, Doubanjiang, Soy Sauce,
Vinegar Customers arrive as soon as the shop opens Order the top recommendation “Liver and
Garlic Chive Set Meal” Customers continue arriving steadily It fills up in no time Orders keep pouring in Set meal rice comes with a free large
serving! Order for Liver and Garlic Chive Set comes in. Prepare bean sprouts, garlic chives,
liver. Special sauce : ginger, garlic. Add bean sprouts and garlic chives,
stir-fry lightly. Add liver . Coat with special sauce . Add bean sprouts and garlic chives, toss
lightly. Plate the crisp bean sprouts and garlic
chives . Liver and Garlic Chive Stir-fry complete
. Wow! Next up, two servings of stir-fried liver
and leeks are done . First , a bite of the fresh liver… Ah! Delicious! My companion also nods in approval at the
liver’s flavor. This deliciousness… I can’t stop
eating white rice … Manager: There’s absolutely no liver
odor because we use fresh liver . It’s incredibly big and thick—about 3 centimeters thick. When you actually eat it, you might think
, “Isn’t it tough?” but it’s really tender liver that you can bite
right through . When people try it for the first time,
they often say something like, “Wow, this is amazing!” Freshly cooked rice. Making the Pure Liver Bowl. Preparing the egg yolk for the Pure Liver
Bowl . Making the Pure Liver Bowl. Mixing it with the special sauce . Piling it onto piping hot rice. Placing the egg yolk on top. The Pure
Liver Bowl is complete . Next, the set Pure Liver Bowl is
finished . First, take a bite of the liver … It’s so tender it cuts right through! No unpleasant odor , the fresh liver is
incredibly delicious… Make the set’s Chinese noodles . Pour the soup into the bowl containing
the tare and back fat . Let the noodles and soup meld together . Five pieces of komatsuna greens. The
chashu pork is a welcome addition . Top with green onions. The set ‘s
Chinese noodles are complete . First, take a big sip of the soup … Nostalgic and simple, but this is just
right… The rich sauce and plump liver make the
rice go down endlessly… Finished it in no time . Drank every last drop of the ramen soup.
Clean plate! Outside, an incredible 11 people were
lined up. Orders kept pouring in. I made the liver and leek set meal. Prepared eggs for the leek Chinese noodles . Piled on a generous amount of leeks. Added aromatic oil and a raw egg yolk. The
leek Chinese noodles were complete . Hungry men kept arriving one after
another. An order for leek omelet came in. Finished the leek omelet with fluffy eggs. The leek omelet set arrived. I took a big bite of the fluffy leek
omelet. It was so delicious I couldn’t help but
nod in approval. The deliciousness makes
them unable to stop eating rice . Make Chinese noodles. The set Chinese noodles are complete. Next, the single-item Chinese noodles
arrive. Make pure liver rice bowl and double liver-garlic chive rice bowl. Pure
liver rice bowl and double liver-garlic
chive rice bowl (extra liver) are
complete. First, take a bite of the fresh liver… Immediately shovel in white rice! This is delicious . So good I want to tell the guy I’m with
… First-time customer : “That was delicious! ” Staff: ” The liver’s pretty thick,
right?” “Yeah, it is. It’s rare. Since it takes time to cook through , most places don’t really do it .” “It was delicious!” The line continues unabated. Make three servings of the liver and leek
set meal. Liver and leek dishes finish one after
another . An order for chashu fried rice comes in . Add scallions, chashu. Top with three extra-large slices of chashu. Grill the chashu to double the
deliciousness . The voluminous chashu fried rice is
complete. An order for gyoza comes in. An order for liver and egg comes in. Add the wood ear mushrooms and komatsuna
greens . Pour in the egg and gently mix. The liver and egg is complete. The double liver and egg arrives. Pick up the liver and wood ear mushrooms
and pop them into your mouth . White rice is stuffed into my cheeks.
The best lunch ever! Prepare the soup for the liver and garlic
chive set meal . An order for the liver and garlic chive
set meal comes in . A first-time customer orders the liver
and garlic chive set meal . Their university is nearby . They thought it looked delicious . The liver was big, had a nice bite to it ,
and was delicious . An order for the garlic chive Chinese
noodles (large portion) comes in . Regular size! Wow! Seriously!? The portion is insane. Garlic Chive Noodles for 1100 yen. The sea of garlic chives piled on top
stimulates the appetite! The nostalgic flavor of the soup, enhanced
by the aroma and punch of the garlic
chives… delicious! Pop the egg in the center… The mellow egg and soup cling to the
noodles – exquisite! The flavor-soaked chashu pork gets even
better when mixed with the egg! First-time customer : I didn’t see a photo of the (Garlic
Chive Chinese Noodles) at the storefront, so I wondered what it would be like . It’s packed with garlic chives, the soup
covers the entire bowl , and there are 4-5 slices of chashu inside . Since I ordered the large portion , it seems to have two servings of noodles . The large portion was hearty and
delicious! Customers keep coming in nonstop ordering Chinese
noodles. I came for the first time today, and it was delicious. It’s a nostalgic flavor, you could say . (Manager) It’s like a neighborhood
Chinese restaurant concept, so it’s a slightly evolved version of
old-school Chinese noodles . It feels like a mix of Onomichi ramen
and various other styles . It has tiny bits of backfat in it , and they use a special aromatic oil . The base is Chinese noodles, but it’s a nostalgic flavor with a
slightly new twist. It’s the kind of Chinese noodles you never
get tired of eating . Many customers
ordered Chinese noodles. An order for pure liver rice bowl came in . Next, the stir-fried liver and garlic
chives was completed . Ginger pork A set meal order comes in. Ginger pork is finished . Making fried rice. The place stays packed since opening . An order for stir-fried liver and egg
comes in. Next, garlic chive Chinese noodles are
finished. Amazing! Additional bottled beer orders come in . Fresh liver and Chinese noodles make the
beer go down smoothly… Stir-fried liver and garlic chives
prepared. Here, three servings of pure liver rice
bowls completed . A customer ordered the pure liver rice
bowl and Chinese noodle set. Of course , it was incredibly delicious. The ginger really packed a punch, the liver was thick , it had great volume, and it filled me up
wonderfully . The Chinese noodles had a
nice ginger kick . They’re standard Chinese noodles, but you never get tired of them , so they
go down easy. If it were closer, I’d definitely go more
often . Even after the lunch rush peaked, the line
still stretched out . Customers kept coming in without pause . Staff: What’s your highest daily
customer count ? Manager: Around 300 people . With only 9 seats , I think our turnover
rate is pretty impressive . We get about 3.5 to 4 full seat rotations
per hour. Since liver takes time to cook at low
heat, we prepare it in advance. We cook it to the point where it’s ready in
about a minute. (Liver) will be ready . So I think the food comes out pretty quickly
after customers sit down . We don’t prepare anything in advance ;
we serve freshly made dishes after
receiving orders . They silently handle the orders , and dishes arrive one after another . A customer visiting for the first time
ordered Chinese noodles with leeks and
liver and egg. It was delicious ! The leeks had a great punch ! Staff) How was the liver and egg? It was delicious. Big, thick, and tender. The flavor was rich too. It went great with rice and beer. The shop remained crowded as usual . Ordered stir-fried leeks with liver and
pure liver rice bowl . Pure liver rice bowl ready. Pure liver rice bowl 750 yen. Liver coated in a rich sauce, mixed with
mellow egg… so delicious… The large, thick liver was incredibly
tender and exquisite—unmatched by other
shops! The sweet, savory, rich sauce alone makes
the rice disappear…! Making the stir-fried liver with garlic chives. The stir-fried liver
with garlic chives arrived. Stir-fried liver
with garlic chives: 850 yen. The large pieces of liver are fresh, with
no unpleasant smell, and incredibly
delicious…! Despite this thickness, it’s tender and
exquisite! Coated in a rich, robust sauce, it’s so
delicious it makes both rice and beer
vanish . Manager) Since opening, our methods have
changed significantly. To improve quality, we experimented
extensively. Whether making three servings or one, the
liver quality remains consistent . From there , we fine-tuned flavor variations when
preparing larger batches , making gradual
adjustments. Since we specialize solely in liver, we cannot compromise on quality . I believe the taste has steadily improved
since opening . Experience the passion for liver and this
ever-evolving dish! We go behind the scenes at “Chinese Ramen
Yangzhou Merchant,” expanding mainly in
the Tokyo metropolitan area Stir-fried Rice with Fresh Greens, Pork Cutlet Noodles, Chilled Tantan
Noodles, Cool Breeze Chicken Soba , Salt Wonton Noodles , Shanghai Yakisoba Kawasaki City, Kanagawa Prefecture, Saue
Ward Chinese Ramen Yangzhou Merchant,
Sueyoshibashi Branch Behind the scenes from prep work Chinese Ramen Yangzhou Merchant , Chef
Suzuki After graduating high school, he worked at
an authentic Chinese restaurant After
working at “Ginza Aster” for 18 years he gained experience as head chef at
“Nanxiang Mantou Shop” and other
establishments before joining the current
company 12 years ago . Staff: Does Chef Suzuki oversee the
cooking? Well, it’s more like guidance than
supervision . To maintain consistent quality, I visit the stores and provide culinary
training. Preparing pork for ramen and yakisoba . At Chinese Ramen Yangzhou Merchant, we use
homemade lard. Preparing wontons. Preparing almond jelly . Goji berries . Jasmine tea. Open continuously from 11:00 AM to 4:30 AM
the next day. Equipped with a parking lot accommodating
15 vehicles . Opens at 11: 00 Opening. Interior reminiscent of a Chinese street
corner. Table seating and counter seating. Weekday Lunch : Tantanmen + Lunch Fried
Rice ¥1,260 . Sour and Spicy Noodle Soup ¥1,040. 6
Gyoza ¥500. Yangzhou Fried Rice ¥1,000 . Shanghai
Yakisoba ¥900. Chilled Tantanmen ¥1,040. Cool Breeze
Chicken Soba ¥1,040. Shrimp and Egg Ramen ¥1,0 ¥90. Yangzhou
Golden Soup Noodles ¥1,490. Yangzhou Wonton (5 pieces) ¥350 Pork Belly
Braised in Soy Sauce ¥370 Curry Tantanmen ¥1070 Tantanmen ¥1090 Black Vinegar Ramen ¥980 Yangzhou Rich
Salt Ramen ¥1030 Soy Sauce Wonton Noodles ¥1030 Green
Vegetable Soba ¥1070 Paikomen ¥1170 Tomato King Ramen ¥990 Green Onion Ramen ¥960 Pork Ramen 1000 yen Sour Chili Oil Noodles 950 yen Tantan Oil
Noodles 950 yen Dreamy Pork Xiaolongbao (2 pieces) 380 yen
Dreamy Truffle Xiaolongbao (2 pieces) 520
yen Yangzhou Merchant’s Special “Noodles” 3
Types Willow Noodles (Thin Noodles)
Yangzhou Noodles (Medium-Thick Noodles)
Knife-Cut Noodles (Extra Thick Noodles) Right after opening, a female customer
arrives. Salt Wonton Noodles Choose from 3 noodle types: Thin,
Medium-Thick, or Extra Thick. This one is Thin Noodles (Willow Noodles). Topped with spinach, seasoned egg, bamboo
shoots, and wonton to complete. Salt Wonton Noodles . Your order is ready . Salt Wonton with
Willow Noodles (thin noodles) . First, take a sip of the soup . Eat the wonton… Slurp the thin noodles . A male customer arrives . Pork Chop Noodles with Thin Noodles
Fried Rice Set . Would one Full Belly
Dumpling be alright ? Yes, here’s the pork chop (pork)
version! The quintessential Taiwanese B-grade
gourmet, pork chop noodles . Here you go . Pork chop noodles
with thin noodles . Yes, sorry, here’s the stuffed
dumplings. Add soy sauce . A bit more vinegar. Plenty of chili oil too. The set fried rice . Here you go, the set fried rice . A satisfying lunch with all three dishes . Delivery-style Yangzhou fried rice . Chilled tantan noodles and cool breeze
chicken soba . (Cold) tantan noodles, sorry it took so long . 11:36 . The shop’s getting busy
just before noon . I love this place and
come a few times a month for work. Tantan
noodles topped with spicy minced pork and
bok choy . Cold tantan noodles, sorry it
took so long . Shrimp and egg ramen 1090 yen . Throwing in the yakisoba noodles. Noodles done? Done! Thank you. Shanghai Yakisoba 900 yen . Two men arrived. Black Vinegar Ramen. Asked a regular for recommendations . Sour and Spicy Ramen, though I haven’t
had it today lol. Sour and Spicy Ramen 1040 yen . The thick soup clings well to the thin
noodles . You can also order the extra spicy
version . Fresh Vegetable Fried Rice. Soy Sauce Wonton Noodles. Your order is ready . Salt Wonton Noodles,
Yangzhou noodles. Two women arrived. Used a discount app coupon. Ordered lunch
fried rice and filling fried rice . Fried rice arrived. Salt wonton noodles . Shared each other’s ramen. Enjoyed various
flavors. Takeout black vinegar fried rice . Mr. Oshiro, manager since March 2023 . Asked the manager about the shop’s appeal . It’s lively, and customers feel like
“Oh! There’s a little piece of China right
here!” It’s like a time trip, a chance to experience a
world different from reality I think that theme park-like enjoyment is
what makes it great. Thickened with potato starch . Served in a heated clay pot so you can
enjoy it piping hot. Yangzhou Merchant Special Mapo Tofu (Small
Plate) ¥990 Made with authentic Sichuan seasonings,
its rich, spicy flavor is delicious. Rice comes with pickled mustard greens. Putting mapo tofu on rice creates an amazing pairing. 1:30 PM Sour and Spicy Noodle Soup Set Fried Rice Sour and Spicy Noodle Soup First, the sour and
spicy noodle soup . Yes, please. Yes, sorry to bother you . Biting into the fried rice . Shanghai-style Fried Noodles (Cold) Tantan Noodles. Shanghai-style fried noodles 900 yen. Comes with a delightful soup. The sauce aroma whets your appetite. The texture of garlic chives, bean
sprouts, and pork combined with the deep
flavor is irresistible… Sour and Spicy Noodles 1040 yen. Our most popular menu item, loaded with
beaten egg Packed with shiitake mushrooms, bamboo
shoots, pork, and more. Toss the noodles thoroughly with the soup. The rich sourness and spiciness are
exceptionally delicious . We followed the “Yangzhou Merchant” who
introduced Sour and Spicy Noodles to the
world .

0:00　川崎市）太陸
地図　https://maps.app.goo.gl/dGy7srSmxhuBngx78
住所　神奈川県川崎市川崎区東田町1-12
URL　https://youtu.be/W3lkb28NmQY

36:12　台東区）珍々軒
地図　https://goo.gl/maps/Cei1YGj4KvJc5CyC7
住所　東京都台東区上野6-12-2
URL　https://youtu.be/BCKjAbJe12I

1:16:33　川崎市）中国料理 天龍
地図　https://goo.gl/maps/pGKKjvMAEhjGathe9
住所　神奈川県川崎市中原区苅宿４１−１２
URL　https://youtu.be/2Upj-UnSt3c

1:55:17　千代田区）レバニラ中華 満腹
地図　https://maps.app.goo.gl/cwe7F9Q3akVcKwR19
住所　東京都千代田区神田駿河台３丁目１−７ 烏山お茶の水ビル1
URL　https://youtu.be/440FIhBJInQ

2:30:04　川崎市）中国ラーメン揚州商人 末吉橋店
地図　https://goo.gl/maps/HzeAKXnVJqWfVnsA6
住所　神奈川県川崎市幸区小倉５丁目２８−５
URL　https://youtu.be/LB4-vnwfKbU

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