１６歳から料理の道へ。開店前から大行列→４２０人が殺到する家系ラーメン屋丨Tokyo Ramen Food

１６歳から料理の道へ。開店前から大行列→４２０人が殺到する家系ラーメン屋丨Tokyo Ramen Food

Good! Too good! This reaction tells how good it is. 420 people rush to the restaurant!Iekei ramen restaurant always has a long line of customers.
Menya Taisei”. Customers don’t stop coming since opening! (Owner) We make Iekei ramen “with chicken and soy sauce”. I only eat Iekei ramen here! It’s so delicious! (Owner) I feel like I’ve been doing food and drink since high school. What a great variety of char siu pork, 5 kinds in all. (Owner) We put a lot of effort into our chashu. It’s very good! I want to eat it regularly. The line will probably not be broken today. There are 14 seats and it seems like it’s always moving. Chuo, Nakano-ku, Tokyo, Japan.
Short walk from Nakano Sakaue station on Marunouchi line and Toei Oedo line. Marked by an eye-catching red sign. Founded in 2023.
Menteya Taisei”. The restaurant has won many awards such as “Tokyo Ramen of the Year”. The owner, Mr. Taisei Hikage, 27 years old. It opened in 2023 and is celebrating its third year this year. (Owner) I feel like I’ve been in the food and beverage business since high school. Trained at “Budoka Ryo” in Seijogakuen-mae for 3.5 years, became the 4th manager and started his own restaurant. (Owner) Before that, I worked at a Chinese restaurant for about 2.5 years. I’ve been in the restaurant business for about 8 to 9 years combined. The preparation starts at 6:00 a.m. Ajitama preparation. Aji-tama is made from “16th generation bright red eggs” produced in Yomogida-mura, Aomori pref. Eggs are lightly cracked to make shelling easier. Eggs are boiled. Dip boiled egg in sauce. Sakai noodles are used. Japanese pork shoulder roast prepared the day before. Made by marinating in soy sauce at controlled temperature. There are 5 kinds of chashu pork. (Owner) We put a lot of effort into our chashu. The top special ramen contains 4 kinds. There’s also “ho-horo arm meat” which is just toppings. Japanese pork shoulder“ and ”Japanese pork belly” are prepared the day before. I want to keep the moisture content inside constant by letting them rest. Because it still tastes better once it is laid out. Only “Japanese pork thigh” is charbroiled and smoked in the morning of the same day. Preparation of char-grilled Japanese pork thigh. Slowly marinating. Thorough temperature control. Preparation of charcoal fire. Smoke in smoker. Honey. Smoke for a while. Cut green onions. Long green onions from Chiba prefecture. Raw spinach. Exposed to cold water. Soup preparation begins. (Owner) We make Iekei ramen, which is “chicken and soy sauce fed with chicken and soy sauce. We use three kinds of chicken broth. They use Tokushima’s local chicken “Awaodori” from Awaodori. Using it for different purposes. The soup has the feel of a chicken all the way through. Four kinds of soy sauces are used, and they are blended well. It’s a deep flavored ramen. About 120 kilograms of pork bones and 130 kilograms of chicken bones are used, for a total of 250 to 300 kilograms. He constantly checks the condition of the soup and performs delicate work such as adjusting the heat. Chicken oil. Extracted from Tokushima’s brand-name local chicken, “Awaodori”, over a period of 10 hours. Further straining Add flavored oil to complete the chicken oil. Good smell wafting from the smoker. (Shopkeeper) Honey thicker? It smells different. Nice! Sprayed with honey and smoked more. Repeat this process. Cut the finished chashu pork. Japanese pork thigh char siu is completed. Japanese pork belly char siu pork is prepared. Stew in soup. Preparing chashu pork bowl. Lightly boil water. Blend in special sauce. Soup is finished for opening. Taste check. (Owner) I think (the soup) starts up good. It seems to be satisfactory today. Tasting today’s ramen and chashu-don. Opening the ticket machine. Today’s chashu-don is sweet and spicy chashu-don with ame color onion. Preparations are underway for the opening of the restaurant. 15 minutes before opening.There was a line in front of the store. Cut pork shoulder loin chashu pork. Prepare water. Check air conditioning. The queue was further extended. The store will open soon. Open from 11:00 to 21:00. No representative waiting. Tea in front of store. Ticket machine. Ramen 950yen.
Special ramen 1250yen. Small rice 150yen.
Chashu-don: 450yen. Ajitama: 200 yen.
More nori (seaweed) 200yen. Today’s chashu-don is sweet & spicy chashu-don with ameiro onion, 450yen. Total 14 seats. Tabletop condiments homemade vinegar, sesame, pepper. Spicy mayo, garlic, soy bean sauce, garlic soy sauce for rice. Rice-only sauce for rice. Blue kappa. The store opens with a booming voice. 11:00 opening. Customers enter the restaurant one after another. Owner takes meal ticket and confirms preference. Orders come in one after another. Manager prepares noodles. Noodles are boiled. Kaeshi, a blend of 4 kinds of soy sauce and homemade chadare. Kaeshi is put into a bowl. Chicken oil. Pouring soup. Pours soup. Making top special ramen noodles. Put hokoro-hokoro pork belly, low temp pork shoulder, and charbroiled pork thigh on top. 5 sheets of nori. Raw spinach, seasoned egg. Top with low temp. chicken meat, green onion, top special ramen. Suego! Spinach and komatsuna mix of toppings added. Top special ramen completed. Making special ramen. 5 sheets nori, low temp pork shoulder, charbroiled pork thigh, spinach, aji-tama. Low-temperature chicken breast. Finished special ramen. Continuing, the top special ramen is completed. Ramen noodles are completed one after another. Ramen arrives. The top special ramen continues to arrive. First, a bowl of soup is served. Too good, I couldn’t help laughing. I slurp the noodles vigorously… Uma! The man accompanying you offers you a bite of rice. The man recommends spicy mayo and rice sauce…. A bite of this……. Crap…! It’s so good that it makes me laugh… A few minutes ago I said, “Can you eat (a lot of rice)?”but…. Can I go all the way? I’m sorry… Too good… The man accompanying you had a big smile on his face. Making sweet and spicy char siu pork bowl with ame color onion. Put candy-colored onions on top. Long green onions. Shichimi. Today’s char siu pork bowl with sweet and spicy onions is completed. The first regular customer in line today. I only eat Iekei ramen here! With a large bowl of regular ramen today. Ordering sweet & spicy chashu pork bowl with ame color onion. The meat was really tender and delicious! Green onions are also crispy! The first customer who came to the restaurant. I saw it on TV and was curious about it. It was delicious. I would like to come back again. The queue continues uninterrupted. At Menya Taisei, all toppings are made in Japan. Low-temperature pork shoulder, 3 sheets of nori, and spinach on top of ramen noodles (add aji-tama). Top special ramen noodles are completed. Special ramen noodles are completed. Soup continues to be made during business hours. The line in front of the restaurant continues uninterruptedly. Ramen noodles (with Ajitama) is ready. One after another, entering the restaurant. Rice orders come in. White rice is essential for good ramen. They enjoyed white rice in their own way. Ramen noodles are ready. Special ramen noodles are made. Special ramen arrives. Peering into the delicious looking ramen. He takes a sip of the soup… Delicious! You’ll know it when you eat it! Slurping noodles… Uma! Then he continues to eat like crazy… I even drank up the soup! It was so good..! In the kitchen, ramen is being prepared one after another. The first customer arrives at the restaurant. (Staff) How was the taste? I thought people just recommend it. I used to eat at a restaurant with strong pork bone flavor. I thought the soy sauce flavor was really good. It was Iekei like I had never eaten before. Rice is prepared. Prepare chashu-don (rice bowl). Wow! Making ramen noodles. O~! Continue to make special ramen. Looks absolutely delicious! Sipping noodles… Mmmm! The man accompanying you laughed at the deliciousness. Top special ramen arrives. Tension rises unintentionally. First, a sip of soup… A bowl of soup…! A customer says he visits once a month. Today, he orders “Top Special Ramen”. I feel like eating regularly. First time visitor. It was so delicious! It was great! (Staff) I haven’t eaten yet. Eh!It’s so delicious! Soy sauce is so crispy. Delicate and elegant taste in Iekei. Chashu-don is also very tasty! That’s all I can say. The top special ramen has various kinds of meat on it. Each one was different and all were delicious! The line was still long even after an hour and a half from the opening. Top special ramen is ready. Gulping down soup… Oops..! He seems to be concerned about the rice-only sauce… Sauce is poured over the rice. Rice is popped…. Yum. Very tasty! Charcoal pork was the best. The smell of tonkotsu when you enter the restaurant. I thought the sharpness of soy sauce was different (from others). A customer who comes to the restaurant once a month. I wonder if it’s easier for women to eat than regular Iekei. I think it was light. Delicious. It started to rain, but the queue was even longer. Amazing queue…. Drinking soup… Oh~! And this woman here. Delicious! I order special ramen and small rice. Special ramen is made. Special ramen 1250 yen. Low temp. chicken breast, charbroiled pork thigh, low temp. pork shoulder roast. The sharpness of soy sauce and the richness of chicken can be felt well. It is truly “Iekei that makes you eat with chicken and soy sauce”. Chicken meat is moist and tender! Charcoal pork thigh is delicious! Low-temperature pork shoulder is tender and has an elegant flavor with each bite. It has firmness and elasticity, and is delicious with soup! Garlic on the table. Sesame seeds. Delicate broth with a delicious garlic punch! Ajitama. Aji-tamago is a kind of egg with a thick yolk. Rice small 150yen. Blue kappa. Garlic soy sauce for rice only, recommended by the restaurant. Spicy mayo for rice. Garlic soy sauce and spicy mayo! (Staff) What is the maximum number of visitors you have had? (Owner) We only do it from 11:00 to 21:00. Like 420 people max. There are 14 seats and it seems like it’s always moving. (Staff) Is the line likely to continue for more than an hour from here? The line will probably not be broken today. I’m not sure what will happen depending on the weather. There was no interruption of customers during the interview. You will want to eat again even if you have to wait in line for a bowl!

店名　麺家たいせい
地図　https://maps.app.goo.gl/LUaWPpMeBasR6hsr6
住所　東京都中野区中央2-2-1 ベル中野坂上

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

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