朝５時半に行列→注文ラッシュをワンオペで捌く東京最強朝ラーメン丨Tokyo Ramen Food

朝５時半に行列→注文ラッシュをワンオペで捌く東京最強朝ラーメン丨Tokyo Ramen Food

A ramen restaurant that starts selling out at 5:30 in the morning.
“E-chan Shokudo”. It was so delicious! I could eat as much as I wanted. It’s orthodox, but It was a delicious ramen that was made with great care. The soup was made with great care, with the aroma of mackerel flakes. I gulped it down… The deliciousness made me nod involuntarily. Sold out after about 3 and a half hours since opening. Thank you for eating it all up so nicely! We’ll be waiting for you again! Shimomeguro, Meguro-ku, Tokyo, Japan.
10 minutes on foot southwest from Meguro Station. The first floor of a building on the Yamanote Street. Founded in 2023.
“E-chan Shokudo”. Preparations begin in the middle of the night in preparation for opening early in the morning. 2:00 a.m.
The owner, Eichi Sato, arrives at work. The shop opened in April 2023, and about a year and a half has passed. It’s a popular shop where people queue from early in the morning and the food sells out within 3 to 4 hours of opening. Staff) So it’s over when they’ve sold about 100 bowls a day? Shopkeeper) That’s right. It’s like we’re done after 100 bowls. We sell a bit more when it’s a limited (ramen) offer. About 120 bowls. Mr. Sato, a former comedian, has worked at a ramen restaurant since his days as a comedian. He trained at places like “Niboshi Ramen Nagi” and After working as the manager of “Chinese Soba Emoto” in Nakameguro, he became independent and has continued to work there to the present day. The kitchen is clean and tidy. The cooking utensils are well organized and everything is kept in order. Preparing the marinade for the pork. Soy sauce. The marinade is put on the heat. The pork used for the char siu. (Shop owner) We have the butcher bring us either Hayashi SPF or Iwachu pork. It feels like they use good pork too. Cutting the pork shoulder. The pork belly. Cut the green onions. Sweep the floor. Carefully remove the scum from the soup. After adding the bones, add the pork belly and pork arm for the char siu. Leave it to cook for a while. Take out the pork belly that was prepared in advance. Cut the pork belly. Chop the pork belly. When you order “rice”, they put the chopped pork on top of the white rice. The pork is now cut. The cutting board is cleaned after each use to keep it clean. The cutting board and knife are washed. Sharpening the knives. (Staff) Do you prepare everything by yourself every day? (Shop owner) I’ve always done the preparation myself. Ever since we opened. (I help out during business hours) about once or twice a month. The part-time workers come in. We set up chairs outside for people to wait in. We hang up the shop curtain. Wipe down the counter. Wipe down the back of the counter as well. The lights, which are surprisingly easy to notice, are also cleaned thoroughly. (Staff) This shop is so clean! (Shopkeeper) That’s right. I try to keep it clean. Don’t you hate dirty shops? So I try to keep the place clean. I take the pork out of the soup. The pork is put into a pot with the marinade. The pork is left to soak up the flavor. Repeat this process. Leave it on the heat for a while. Preparing the soup. The main ingredient of the seafood soup is “mackerel flakes”. Dried sardines. Preparing the vegetables to be added to the soup. Onion. Ginger. Potato. Dried mackerel and vegetables added. Dried sardines. Lard. Kelp. The owner is particular about adding more soup to the pot and I keep adding more soup and layering the flavors to bring out the umami. I think it’s like I’m preparing it so that the aroma of the mackerel really comes through. I was the one who added the lard, right? I do that every morning, and the aroma is transferred to the lard. When it comes out to the customer, it smells nice. We prepare it so that it smells like mackerel. (Staff) What made you decide to go with mackerel? (Shop owner) I really like places like Taishoken in Eifukucho. I wanted to incorporate the good elements of the various ramen I like. I use mackerel. Do you want a coffee? I’ll have a coffee! Preparing the pickled bamboo shoots. Leaving them to cook for a while. The pickled bamboo shoots are now ready. The seasoning is transferred to a container. A special soy sauce-based sauce. Cooking the rice. Rice grown using natural farming methods rich in minerals is used. Ramen is made for tasting. Hand-kneading the homemade noodles. The soup stock. The pleasant smell of mackerel wafts through the shop. The lye is removed. Lard with the aroma of mackerel. Pouring the soup into bowls. Pickled bamboo shoots. Roasted pork. Finished with green onions and seaweed on top. Tasting the soup and noodles to check the result. (Staff) Does the soup taste different on different days? (Shopkeeper) It’s completely different. Because I make the soup by adding more broth. Because I make limited edition ramen. Then, the limited-edition flavor sometimes lingers on the next day. (Staff) What kind of things are “limited edition”? (Shopkeeper) We change the ingredients around, using salt or Asahigani crab. And once a month, we do it secretly. It’s like we’ll let you know when it’s ready. So the flavor of the food is completely different depending on the day. (Staff) Where did you train? (Shopkeeper) There are several places. I’m working at the main building of the Shinjuku Golden Gai branch of “Amazing Niboshi Ramen Nagi”. I heard that Osone-san from the Aji no Tomochin family, who I interviewed before, is his senior apprentice. (Shop owner) I started doing things like making limited edition ramen at Nagi. At the time, I was also working with comedians. I guess you could say that ramen became more interesting. When I was thinking about what I should do after quitting comedy. I was sent to a noodle factory by Nagi. I was sent overseas and given the chance to try lots of different things. That was the start of it all. I thought, “That’s interesting.” Outside, there are customers waiting for the shop to open. (Shopkeeper) It says “open at 6:30” as a rough guide. We usually open at around half past five. (Staff) Why do you open at this time, rather than at lunchtime? (Shop owner) There’s also a set meal restaurant right next door, or rather, a ramen restaurant. There’s also a Shina Soba Kazuya and a Jiro. I was told that it would be tough to make a living here, both day and night. I thought that if I opened a shop here, I wouldn’t get many customers. I’m from Fukushima, and there were things like morning ramen. If it doesn’t work the first time, there’s nothing you can do, It’s like I started in the morning. I take the pork out of the sauce. Let it sit and let the flavor soak in. Prepare the noodles. The noodles are made in the noodle factory in the restaurant, and are called “E-chan noodles”. We were shown the noodle factory. The dough is kneaded using a special mixer that is often used for making udon. After kneading, the dough is placed in a tub and the dough is stepped on with the feet. The dough is rolled out using a machine for making udon noodles. The machine used for cutting the noodles is for making ramen. (Staff) What made you decide to use this machine? I wanted to make it look like hand-made noodles. I like Shirakawa ramen. I learned how to make it (by hand) at “Tora Shokudo” once. At that time, I thought, “It’s too physically demanding. I can’t do it.” I thought, “If I use a udon noodle machine, I can make noodles that are close to hand-made noodles.” So that’s how I started. I think I’m gradually getting closer to my ideal. It’s a texture that seems close to hand-pulled noodles, but it’s not. I think it’s a little different from the noodles at other ramen shops. I think people should enjoy that aspect of it. On limited days, we use noodles from Sapporo Men Foods.
(Except for the E-chan noodle limited edition). I asked Mr. Oikawa from Fuku-men Tomo in Jimbocho. We use the same noodles. I really like it. I’m lucky to be able to use it. Preparing the nori topping. Filling the water dispenser with water. (Shopkeeper) That’s about all the preparation. After that, I’ll do a little bit of radio calisthenics… The daily radio calisthenics. The owner) The reason I started was because I had back pain. That’s how I started doing the radio calisthenics. There’s a huge difference between doing it and not doing it! I recommend it! The ticket machine is set. He continues to carefully remove the scum. The shop will be opening soon. Opening hours.
From around 6:30 to 11:00.
(As of the day of filming, the shop opened at around 5:30). Please wait in order. No waiting for the representative. 6 seats at the counter. Orders are made at the ticket machine.
(If the restaurant is full, you can wait outside without buying a meal ticket, and then buy one after entering the restaurant). Ramen 1000 yen.
Rice 150 yen. There are limited edition noodles every month.
Check out the SNS. On days marked with “Mo” on the calendar, they serve handmade noodles that have been kneaded by hand. The day of the interview was a day when they were serving hand-kneaded noodles. Despite it being early in the morning, there was a line of customers waiting outside for the shop to open. The shop shutters are opened. 5:30 The shop opens. Customers continue to stream into the shop. The shop is full as soon as it opens. A ramen order comes in. Soy sauce-based seasoning. Lard with the aroma of mackerel. Today is the day for “hand-kneading” the homemade noodles. By kneading the noodles by hand and giving them a bit of a curl, the sensation when you slurp them up and the way they feel when you bite into them changes. The hand-kneaded noodles are boiled for a shorter time than usual, and are made a little harder. An order for rice is taken. The rice is served with chunks of roasted pork on top. The soup is poured in. The noodles are boiled. The pork is placed on top. pickled bamboo shoots. Spinach. Add more spinach as a topping. Green onion. Finished with nori on top. Ramen 1000 yen. The chewy medium-thick noodles have a good texture and complement the soup. The pork belly, which has soaked up the flavor, is tender and delicious the more you chew it! The mackerel flakes give off a light aroma, and the deep flavor seeps into your body. The ramen arrives. I savor the soup first. The soup seeps into my body… The noodles are medium thickness and have a nice chewy texture. I throw the pork into my mouth and immediately gobble up the rice. He eats on and on, absorbed in the food. He repeatedly brings the soup to his mouth and finishes the meal. The dishes are placed on the counter. The counter is wiped and the customer leaves. A customer who comes once a week. I like the standard genuine ramen the best. It has a really nice seafood aroma that you can’t get from other ramen. I’ll order some rice to go with it. I love to eat rice with roast pork. I think that place is full of attention to detail. I always enjoy eating it! (Shopkeeper) Thank you for eating it so nicely! I’ll be waiting for you again! (Staff) I think it’s been about a year and a half since we opened. When I can come, I come every day. Except on days when we’re closed, I’m here at this time. A meal order comes in. The ramen is made. The ramen arrives. First, I gulp down the soup… It’s delicious! I enjoy the soup again and again. The owner recommends eating sukiyaki with raw egg. The eggs used are the brand Okukuji eggs. Stir the eggs well. Throw the noodles into the raw egg. The richness of the egg coats the noodles, making them even more delicious with a richer flavor… I ordered the topping of raw egg. Stir the egg well… Swallow it all in one go, mixing the raw egg in! He quickly gobbles up the pork-flavored rice, and it’s the best breakfast… The restaurant continues to be full. An order for chashu ramen is taken. Plenty of chashu is added. A rice order comes in. (Staff) Is it a regular ramen that you ordered? Yes. It was delicious! It’s orthodox. It was a delicious ramen, made with great care. Washing up in between orders. Carrying out one task after another with fluid movements. Customers keep coming in without a break. An order for chashu tsukemen comes in. The dipping sauce arrives. The noodles are washed under running water. The tsukemen noodles arrive. First, he slurps up the noodles in one go. Enjoy the pork slices covered in soup. Taste the soup. He ate it all in no time at all. He finished it all up nicely! Customers who wish to can enjoy “soup-wari”, which is the soup added to the dipping sauce. Is the oil different from usual? (Shopkeeper) I think it probably feels fresher. I’ve been trying not to leave too much oil over from the previous day recently. I used to put in more for the next day. I adjusted that a little. If it’s too much, you can just throw away the top layer. I’m doing it now. It’s too good! Put the dishes on the counter. The counter is cleaned and the restaurant is closed. The owner’s senior from his days as a comedian, a customer who visits once a month. It was like a reception just before the opening. It was for about three or four days. I was there for all of them. The hand massage was my first time today. It was so delicious! The texture of the noodles, or rather, the texture in your mouth. It’s just so good. “This ramen is just so delicious.” It’s a compelling thing, but I can’t really explain it. No need for a long-winded explanation, it’s just delicious! I feel incredibly happy. It’s a ramen that makes you smile, I think it’s amazing. I ordered the chashumen (ramen with pork and spinach topping). Customers who come to the restaurant once or twice a week. You’re using lard. It has a strong smell of dried mackerel. It has a really nice mackerel aroma. It has a nice aroma and a nice flavor, but it’s also refreshing. I could eat it all day long. Two hours since the shop opened. The queue continues to grow. One bowl of ramen after another is made. This female customer takes a bite… The deliciousness makes you nod involuntarily! The customers enjoy the delicious soup. They drink the soup gulping it down. Even though he is busy, the owner does not forget to greet his customers. Thank you for the meal. It was delicious! Thank you! This is the third time I’ve come, and I’ve been rejected all three times. I happened to be passing by at this time because of work. I’ve always wanted to try it… It was delicious! The cases of noodles kept getting emptied. Customers keep coming in without a break. The pickled bamboo shoots are restocked. A lot of pickled bamboo shoots for topping. A lot of nori seaweed for topping. The owner goes outside. 9:00 – The noodles are sold out after about 3 and a half hours of opening. Making ramen for the last customer of the day. The chashu ramen is complete. The last customer leaves. 9:45 The shop closes before the end of business hours. Cleaning the inside of the store. Wiping away even the smallest speck of dirt. The condiment containers are also wiped down thoroughly. Refilling the beer. The owner works almost non-stop from 2am. The dishes go into the dishwasher. (Staff) Even among the various restaurants, you move quickly. Now there are lots of employees at NAGI. When I was working there, I was often working on my own. I was already used to that kind of thing. But if it wasn’t for Nagi, I probably wouldn’t have been able to do this. It’s hard work. But if there’s no one there in the end, you’ll have to do it by yourself, won’t you? Or you could close the shop… But you still have to pay rent, right? So I’m really grateful for the experience I had at Nagi. Nagi is doing what’s called “environmental maintenance”. Leave things here and don’t move them from here. It’s a rule. If you just put things down wherever you like… “Where is it? Wasn’t it there?” No matter how busy you are. If you go there without thinking about it, you’ll find it. So I think I learned a lot. Of course, the taste is also important. When you’re on your own, I think that’s the most important thing. I think that’s the most important thing. Preparing the soup for tomorrow. I close the shutters. A customer passing by the shop called out to me. (Staff) It’s been a year and a half since you opened, and there’s a queue every day. (Shopkeeper) People say things like “It’s been going well ever since you opened”. People said that to me, but it wasn’t like that at all. We opened at 8 o’clock at first. We opened at 8 o’clock, but only 2 or 3 people came until 9 o’clock. So it got busier and busier. At first, of course, everyone came to the open house. After about two weeks, they stopped coming… I was like, ‘What should I do? (In the old days) we used to stay open until 2 o’clock in the afternoon. From there, you’d start preparing for the next day, right? I’d only get 2 or 3 hours sleep every day. My body was also tired. I didn’t know how to sell them either. But I thought that 8am was the time people went to work. So I decided to open a little earlier, at 7:30. In this half hour that I moved up, some customers came. I thought that if I made it 7 o’clock, more people would come. This time I set it for 7 o’clock. When I set it for around 7 o’clock, people were already queuing up before that time. If it was a little earlier… So it’s like the shop opens at 6:30. It’s impossible to open any earlier than now. This is as early as we can open. It’s not that I had nothing to do, but… I wanted customers to come, so I’m getting faster and faster. A special bowl of ramen that you can only get in the morning.
Please try the flavor that you would wait in line for!

店名　えーちゃん食堂
地図　https://maps.app.goo.gl/peZPWJ8ELr1YWBpy7
住所　東京都目黒区下目黒３丁目４−６

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うどんそば 関東 Udonsoba
https://www.youtube.com/channel/UCIKvmvEvZdi96rtPqRu9ahQ

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