働く北海道アニキが深夜に３００人殺到するラーメン町中華がエグい

働く北海道アニキが深夜に３００人殺到するラーメン町中華がエグい

Female customer: It’s delicious! It’s super delicious!
Shop owner: Thank you. Authentic Chinese cuisine made by a shop owner trained in a hotel! Everything is delicious! This is so delicious! No one is angry with their chopsticks.
Everyone is smiling. This is the best! Iso-tsu Special Fried Rice I come here every month. Cheap and delicious! It’s great that they stay open late.
That’s what I appreciate the most. It’s the best! The ramen tastes so good after drinking! It’s light but has a rich flavor. This is the perfect place for ramen to finish off the meal. The perfect way to end a meal! The ironman owner who works 20 hours a day!
A close look at a Chinese restaurant open late at night in Susukino. Chuo-ku, Sapporo, Hokkaido
Susukino Building Sapporo Streetcar
3-minute walk from Susukino Station Sapporo Municipal Subway Namboku Line
1-minute walk from Exit 3 of Susukino Station National Route 36 (Tsukisamu-dori) and
Nishi 3-chome-dori intersection 3rd Green Building
The store is located on the first floor of this building. Walk along National Route 36 (Tsukisamu-dori) and
you will see the entrance… A late-night Chinese restaurant in Susukino
“Chuka Shoku Isotsu” Open until 6 AM, it’s a popular spot for people looking for a late-night meal after drinking or
those who have finished working in Susukino. 16:45
The 61-year-old president arrives at work. The bright interior features an open kitchen. A neatly organized kitchen Making the sauce for mapo tofu Fry ground meat and spicy seasonings Soy sauce Soup Simmer lightly. Transfer the finished sauce to a container and you’re ready to go. Cut the tofu. Prepare the beaten eggs. Staff: How many eggs do you use in a day? About 100 to 150 eggs. Preparation of beaten eggs complete. Preparing the shumai Add flavored oil and seasonings to the ground meat
and mix thoroughly. Mix thoroughly until sticky.
43 Onions coated with flour Staff: What are you preparing? Shumai
We make it ourselves This is the filling for the shumai. Wrap this in the shumai wrappers. Steam it,
and the shumai is done. Staff: How many pieces is that?
how many servings is this? About 150 to 160 pieces. Wrap the shumai filling in the dough. Wrap each one carefully. Staff: What are the characteristics of shumai?
Is there anything special about them? There are two types of fillings. Just ground pork and onions. It’s very simple. It’s meat shumai. The owner is also in charge of a store at a golf course.
There, they also offer handmade shumai made one at a time. Staff: How many years have you been in business? (Company) It’s been 22 years
since we started I originally worked at “Raratsu” in Susukino. a new half show pub I was one of the opening staff there I was cooking in the kitchen. That was 35 years ago. The predecessor of this place called Isochan Ramen.
It was a ramen shop that was started by the company that owns Raratsu. I was the manager there. Iso-chan Ramen
was in the ramen alley below here but after five years we started the current Isotsu. That’s the company where I started
I was the manager there too I was the manager there too. Two years after launching Isotsu, The president of Raratsu told me,
“You should go independent,” and gave me a push, so This is the story of how Isotsu started. Isotsu started out
right next to this building with 35 seats, right? And then we moved here After the COVID-19 pandemic We were able to receive some financial support for business restructuring
and so we moved to this location with twice as many seats, 60 seats
and that’s the story That’s the flow of the past eight years. And the staff has also
doubled or tripled in number. Since we expanded,
it will be three years in August. Remove the scum from the soup The soup is made with chicken thighs and
pork knuckles Simmer just before boiling
for over 5 hours 17:25 For mapo tofu and fried rice
Fry the ground meat Fry thoroughly and prepare Prepare edamame as an appetizer There are 40 seats at the tables. There are 7 counter seats. The shumai is steamed. We were served shumai Just ground meat and onions! A simple dish that
brings out the juiciness of the meat The meat’s umami and sweetness are packed in.
shumai is ready. As the store opens, they continue to wrap shumai. The staff also help out and continue preparing. Business hours
6:00 PM to 6:00 AM Table condiments
Soy sauce, vinegar, pepper, chili oil, chili flakes Unpai-ru (Regular) 2,200 yen
Ramen shop’s stir-fried bean sprouts 880 yen Iso-tsu Special Shumai (4 pieces) 760 yen
Nira Gyoza (4 pieces) 760 yen Salt ramen (regular 140g) 1050 yen
Soy sauce ramen (regular 140g) 1050 yen Iso-tsu Special Fried Rice (regular) 1050 yen
Takana Fried Rice (Regular) 1,050 yen Iso-tsu Salt Zangi (Regular 6 pieces) 1,500 yen
Mapo Tofu (Regular) 1,450 yen Shrimp in chili sauce (5 pieces) 1300 yen
Large shrimp with mayonnaise sauce (4 pieces) 1600 yen Steak, shark fin, and other authentic dishes In front of the restaurant before opening
Customers with reservations line up Opens at 6:00 p.m. Reserved customers enter the restaurant. Four
men and women who made a reservation for a banquet course Making dan dan noodles Ramen soup Adding the cooked noodles Bean sprouts The dan dan noodles are ready. Make the umpa-ru.
Arrange the pork on a plate. Special sauce. Plenty of thinly sliced cucumber Add more sauce For the banquet course
The umpaileu is ready Two men arrive Fry the zangi. Place the crispy zangi
on a plate. Salt zangi is ready. Wheat gluten, green vegetables, green onions
Menma, char siu as toppings Seaweed Shio ramen is complete A sip of the light shio soup… The clear, flavorful soup is exquisite! Slurping the
chewy noodles mixed with the soup The medium-thick, curly noodles
blend perfectly with the soup and are delicious! Iso-tsu no Shio Zangi Take a big bite… The texture is amazing and I can’t get enough! The shumai is steamed Transfer the steamed shumai
to a tray. Staff: What are the characteristics of the soup? 70% of the chicken is on top It’s sinking to the bottom. 30% of pork knuckle bones
are added and cooked. Do not boil, just bring to a simmer. I always keep it like this It turns out transparent like this This has only been cooking for about three hours, so I’m not using this yet. Cook it for at least 5 hours. Then we’ll start using it. Four customers arrive. Shopkeeper: Good evening.
Welcome. The shopkeeper greets regular customers. The drinks are ready, and everyone makes a toast! Nira gyoza
Three sets of four pieces Special fried rice, regular size Sweet and sour pork Pork with green peppers Twice-cooked pork (Man) That’ll be it for now!
Employee) Thank you very much. Garlic chive dumplings Make fried rice. Fry rice and beaten eggs in a wok. Seasonings Minced meat Serve in a bowl Iso-tsu’s special fried rice is ready! This is fried rice. Divide into small plates
Enjoy the freshly made fried rice Delicious! Fry the pork for sweet and sour pork. Vegetables Simmer lightly in black vinegar sauce
Thicken with water-soluble potato starch With chunks of pork Pork with black vinegar, please. Pork with black vinegar. Here’s your sweet and sour pork. Making green pepper and pork stir-fry. Garlic, green peppers
Stir-fry bamboo shoots and pork Seasonings Flavored oil Chinjao rosu is complete. This is chinjao rosu. Making twice-cooked pork Blanching vegetables Stir-fry pork with spicy miso and other seasonings. Sweet bean paste Return the blanched vegetables to the wok. Twice-cooked pork Twice-cooked pork Make salt ramen Green onions, wheat gluten Menma Green vegetables Seaweed, roast pork Salt ramen Making mapo tofu Simmer the sauce, ground pork, and tofu
Thicken with cornstarch dissolved in water Flavored oil Serve in a bowl. Top with green onions and the mapo tofu is complete. 18:49 Make chili sauce shrimp. Lightly fry the shrimp in oil. Stir fry the chili sauce and shrimp together. Taste. Thicken with water-soluble potato starch Flavored oil Serve on a plate topped with mizuna greens Shrimp in chili sauce Make fried rice Rice Seasonings Fried rice is ready Iso-tsu Special Fried Rice (Large Portion)
Regular 1,050 yen, Large Portion 1,575 yen Simply seasoned
A dish that brings out the flavor of eggs and minced meat The fried rice is perfectly cooked and delicious! Fried dumplings Frying Chinese noodles with sweet and sour sauce Making seafood fried noodles with sweet and sour sauce Frying seafood and mixed vegetables Soup Seasonings Thicken with water-soluble potato starch Roast until fragrant and browned
Pour over Chinese noodles Seafood stir-fried noodles with sauce (salt flavor) Seafood soup Pour the sauce over the fried rice you made earlier. Seafood soup fried rice is ready Mapo tofu 51,997
Excuse me
This is mapo tofu. (Staff) How often do you come to this restaurant?
238 I come every month. It’s delicious, isn’t it?
Really. It’s cheap and delicious! Since the days of Isochan Ramen
Four regulars enjoying the banquet course We left the restaurant completely satisfied! Thank you very much! Make the shrimp mayonnaise sauce. Coat the shrimp with batter and fry. Mayonnaise sauce. Add plenty of sauce
and serve on a plate. The large shrimp with mayonnaise sauce is complete. 50,606
Make stir-fried bean sprouts like at a ramen shop Stir-fry bean sprouts, wood ear mushrooms, and bamboo shoots. Add seasonings. Add water-soluble potato starch to thicken. The crispy bean sprouts are delicious!
Ramen shop-style stir-fried bean sprouts are complete. Making miso ramen Miso soup Green onions Add bamboo shoots, roast pork, green vegetables, and seaweed
as toppings to complete the miso ramen. 19:18 Make chili sauce shrimp. Fry the shrimp in oil, then simmer in chili sauce. Thicken with water-soluble potato starch. Flavored oil. The spicy kick is exquisite!
The chili sauce shrimp is complete! Pepper Staff: Do you come to the restaurant often? I usually lose my memory. I come when I’m at the limit of my physical strength. This is my first time coming at this time. It’s still late You’re still here.
That’s what I appreciate the most. Let’s finish up with this. I’m not at the age to eat ramen anymore, but I like fried rice or yakisoba When I feel like eating something like that it’s really nice that the restaurant is open
I guess Staff: How’s the food? It’s great! It’s delicious! Making ching-jao-ro Fry the pork and bamboo shoots in oil. Add the garlic and
green peppers and stir-fry quickly. Seasonings Chinjao rosu is complete Make five-ingredient fried noodles
Fry Chinese noodles in oil until fragrant Fry pork, shrimp, and bamboo shoots in oil. Return to the wok and stir fry. Soy sauce Soup Thicken with water-soluble potato starch Pour the finished five-ingredient sauce over
the fragrantly fried noodles. Five-Ingredient Sauce-Topped Fried Noodles (Soy Sauce Flavor) 1,550 yen Seafood, five-ingredient vegetables, pork, and quail eggs
Plenty of ingredients for a hearty meal Plump, large shrimp The creamy sauce and crispy noodles
absorb the flavor of the ingredients, making it irresistible… 21:4
A line begins to form in front of the restaurant. The rain starts to fall harder… Making five-ingredient fried noodles with sauce Fry Chinese noodles Fry pork and bamboo shoots in oil Season with seasonings and soup Thicken with water-soluble potato starch Five-ingredient stir-fried noodles with sauce are ready. Five-ingredient stir-fried noodles with sauce are served at a table for two women.
306 The fragrant noodles are mixed with the sauce
and eaten with a bite… The rich, flavorful sauce
pairs perfectly with alcohol, making it hard to stop eating… I eat every last bit of the sauce! 0:09 Even in the heavy rain
customers continue to arrive with umbrellas in hand. Cutting chicken thighs for zangi. Sugar and umami seasoning. Sichuan pepper Mix well to blend the flavors. Beaten egg Knead thoroughly Add flour Transfer to a container and prepare Fry the zangi The strong seasoning is rich and delicious!
Iso-tsu salt zangi 1:08 The owner greets the customers at the counter. Female customerIt’s delicious! It’s super delicious!
Shopkeeper: Thank you. Making ramen Miso, salt, and soy sauce ramen are ready. When he decided to pursue a career in cooking, he worked at the Chinese restaurant in the Prince Hotel
for 10 years to gain experience. The restaurant is bustling today with the hotel-style Chinese cuisine.
328 Zha Cai Noodles
(Zha Cai-style noodles with a thick sauce) Snow crab and lettuce fried rice First-time customer
Enjoying ramen and fried rice… Staff: How many restaurants have you been to today? It’s my fifth. Staff: How’s the ramen? The spiciness is just right. It’s rich and really delicious. 1:50
There’s still a long line outside. On weekdays, about 150 people visit, and on weekends and holidays, about 250 people visit.
The maximum number of visitors is 300, and even late at night, the customers keep coming… The restaurant is full… Welcome! The owner greets customers cheerfully. Five-ingredient sauce Put the boiled noodles into the soup. Arrange the noodles. Five-ingredient sauce Five-ingredient sauce ramen is complete Five-ingredient noodles, please. Sour and spicy soup noodles. Excuse me.
Sour and spicy soup noodles. Salt ramen. Sharing and enjoying the sour and spicy noodles. Staff: How does the sour and spicy noodles taste? It’s really delicious! Delicious! It’s really delicious! Staff) What do you like about the restaurant? Staff) Is there a reason you come here? The taste is just amazing. Everything is delicious! I always order the sour and spicy noodles. Five-ingredient fried noodles with sauce are ready! Mabo ramen 2:46 This is delicious, isn’t it? This is the place for ramen to finish off the meal. Staff: How many places have you been to today? This is the fifth place. We’ll finish up here.
I want to eat something before we go home. Staff: Do you come here often? I come here a lot. I was just introduced. Staff: Is this your first time?
Man: Yes, this is my first time. Staff: How about the salt ramen? It’s really delicious. It’s the perfect way to finish a meal. It’s light but has a rich flavor. It’s incredibly delicious. I wish they served this for lunch too. I guess eating really
makes everyone smile. When I see that, It makes me happy too. No one is holding their chopsticks angrily.
Everyone is smiling. That’s great Plates for serving food Side plates We never serve anything cold. Serve hot dishes serve on piping hot plates. We also built a kitchen without walls so we can see our customers’ faces by removing the kitchen walls and created an open kitchen
restaurant. That’s our special feature. About the signature dish, salt ramen
I heard When we first started this clear soup and our salt sauce went well together. I wonder why 60 to 70 percent of our customers
order salt ramen. From there, the customers themselves I think it’s because they say it’s salt ramen It might have turned out that way
. There’s miso, soy sauce, and salt,
and salt is by far the most popular. About 60-70% of customers order salt ramen. We don’t use any special seasonings, so Simple is best.
Maybe. Making tantanmen and mazesoba. Bean sprouts. Minced meat, green onions Dan dan noodles Egg Green vegetables, bamboo shoots Spicy minced meat Chopped seaweed Sesame Iso-tsu-maze soba Mapo ramen Four men
Toasting with beer Enjoying the ramen they ordered No, we’ve been here a few times. It’s delicious, after all. The food is authentic. Staff: How is it at this time of day?
424 That’s huge! You don’t see that very often. The fried rice we ordered has arrived. All the dishes we ordered have arrived.
We’re enjoying authentic Chinese cuisine! 3:24 Making spicy stir-fried pork and eggs Cook the eggs until they are soft and fluffy. Lightly simmer the seasonings and ingredients. Add cornstarch dissolved in water to thicken. Add flavored oil. Spicy stir-fried pork and egg 1,450 yen The fluffy texture of the egg and the crunchy wood ear mushrooms
go perfectly together in this classic Chinese stir-fry Quickly stir-fried ingredients
are mixed with a thick sauce The spicy flavor is irresistible… Open for business Simmered for over 5 hours
The finished ramen soup Salt ramen (regular)
1,050 yen The salt ramen, popular since the restaurant opened,
is one of Isotsu’s signature dishes. Soft roast pork Wheat gluten, green vegetables Bamboo shoots Plenty of ingredients for a hearty meal Carefully extracted flavor
Clear soup The light yet rich soup
clings to the medium-thick noodles and warms the body after a drink… Finished around 4:30 or 5:00. Moved to the golf course. By 8:00, we were in the kitchen over there. and prepare The golf course usually closes around 3:30 or 4:00
and then I go to the restaurant And that’s the pattern for when we met today. After closing the register,
I slept for about four hours. Yesterday, or rather just now. Once I get out of here, Well, I’ll recline the seat in my car and sleep for about two hours. There’s no place here on Sundays. Let’s drink plenty of alcohol. Sunday is when I can sleep in. Staff: Nearly 20 hours a day… Well, yeah. Well, it’s not about the money for me. It’s a matter of connections with the golf course. It’s a matter of connections with the owner and president over there. They were satisfied, or They said it was delicious, or If you say so I’m happy and grateful. This is your seventh season, isn’t it? Staff: Where is the golf course located? The golf course is in Ishikari. “MR Ibaraki Country Club.”
That’s the golf course. It’s morning, so it’ll take about
30 minutes by car. The shop owner moves to the golf course restaurant. 4:47
The sun is starting to rise… After going to the fourth party
Customers who came to the store Staff) Why did you come at this time today?
479 I was drinking until 3:00 a.m. I came because I was hungry. It’s great! It hits the spot after drinking.
Enjoying the exquisite salt ramen… 5:00 Last order Cleaning up the sign outside Lowering the noren curtain 249 customers visited on this day
Many customers came for Isotsu’s Chinese food Prepare ingredients for the next day’s soup in a large pot Carefully clean every corner Closed at 6:00 PM Supporting the nightlife of Sapporo’s Susukino district!
The ever-popular Chinese restaurant “Iso-tsu.”

店名　中華食いそつー
地図　https://maps.app.goo.gl/xe9wDeGvE2fmSsXE6
住所　北海道札幌市中央区南４条西３丁目１１−２

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