狂熱炒飯ラッシュ！客が押し寄せる人気店の昼営業に密着

この店の店主が自らの店と料理やその技術に誇りを持っていることが解かる！。

店のその味は抜群で昭和からの長年の味を守っていて、この様な路上営業もする店は非常に珍しい！。
しかし、良く動きよく働くねー！。

2月時和女兒下午一時多來午餐拉麵、妙飯、、餃子、豬肝炒麵真的很美味又快

I like the chef. He's quiet, focused and just gets on with it. And his fried rice looks soft and delicious.

I am 5th generation kaiseki restaurant owner in Tokyo and can state that Chin Chin Ken is refined and professional. My family has been eating there for 40+ years.

Chin Chin Ken
This is the ultimate Japanese version of commoners Chinese food. You eat the highest quality food for the lowest price. You don't see the owner here but she's been in business for half a century. But this is not considered Shinise 老舗 historical business in Japan. In order to qualify as Shinise, a business must last 3 generations. That means the business can stay open through wars, natural disasters, food price crisis, weather abnormality, pandemics, currency disadvantages, decades long recessions, aging society, foreign demands, yet maintain the same admired taste and quality through those 3 generations. That is why a tofu maker's grandson is a tofu maker. Noodle maker's son is a noodle maker. Rice farmer's son is a rice farmer. It's dying off and I anticipate many small pop and mom places will disappear because it is tough with little profit %.

The food industry in Japan has serious generations of hardship overcoming. Japanese ramen is a unique category of noodle in soup cuisine category of its own lineage and evolution often getting the best flavors out of the cheapest easily accessible local materials. It has become diversified by small regions, making use of their local distinct materials.

If you love Japanese Ramen, I recommend you start with the south. Okinawa soba, Kagoshima Prefecture, Komurasaki Ramen. Then travel north east on the local train, not bullet train, make a lot of local small station stops, and switch to Shinkansen to go under water to Hokkaido and try all the Hokkaido Ramen that use butter and luxury seafood.

Instead of staying in big cities and eating there, it will be cheaper and more culturally enriching by staying in locally owned pop and mom ryokan which will serve you phenomenal dinner and treated with at most delicate hospitality and they will remember you when you revisit them 20 years later with your kids.

I leave the lodging female owner, Okamisan 女将さん, lots of pretty local stamps with large and small denominations and give her my home address. I ask her to send me Nengajō 年賀状 New Years post card every year. I also gift them a small wooden decoration for their living room from which ever city or country I maybe visiting from. They will treasure it for generations.

女将さん Okamisan, female owner of Ryokan lodgings are really like your other mom. They get to know you like family.

Come to Japan. The last day of your stay in Japan, you will not want to leave. It's pure hearted, delicious, pretty, clean, safe, honest, and extremely polite. You will want to come back again.

If you are frequenting Japan already, I recommend buying one of those 空き家 Akiya, Abandoned House, renovate it to your taste and turn it into a guest house when you are not there.

Do dine to your heart content. Even our convenient store foods are delicious. I also buy the monster bentos at a 弁当屋, bento store where the locals go, and instant Ramen of all kinds of flavors. I eat them late at night, for breakfast with egg sandwich so that I'm saving money. Major JR stations all have Eki Ben 駅弁、station bento. They are fancy but pricy. Will contain regional food. If you like sake and beer, don't forget to enjoy the local crafted brands.