１日３３０人来店。大阪の大人気デカ盛り二郎系ラーメンの爆発的ランチ営業に密着。ウマい男メシ３選。

１日３３０人来店。大阪の大人気デカ盛り二郎系ラーメンの爆発的ランチ営業に密着。ウマい男メシ３選。

Jiro-style Ramen restaurant with a long line of customers every day
Ramen-so, History of Ramen in Nihonbashi Ramen shop in Nihonbashi, Tokyo Have a good day! I’ll let you come across this store through something. I hope that people will be able to get a little bit of energy from it.
I hope it will cheer you up a little bit, and that’s what I’m trying to do. I wish you all the best. Naniwa-ku, Osaka-shi, Osaka
2 min. walk from Exit 5 of Ebisucho Sta. on Subway Sakaisuji Line Open 2024
Ramen-so, History of Osaka-Nihonbashi Popular Jiro-style restaurant with a long line of customers every day 8:00
Owner Mr.Shimizu comes to work Getting ready for opening 8:30
Good morning Are you already in line? I’ve got a lot of time on my hands.
I’ve got a lot of time on my hands. （I think it’s going to take a while for the store to open.
I think it’s going to take a while to open.
16 Just a little bit more time, please.
Please wait a little longer. From here to the top （I like (the Jiro type). At first I thought, “I don’t want this
I thought, “I don’t want this anymore. I think I’m addicted to it.
I’m addicted to Jiro’s food. Put fire in the pot Back fat synonymous with Jiro style Back fat that has been prepared since last night Back fat from the previous day is put back in hot water This is the finished pork bone. Pork bones are filled with bone meal.
It’s bone meal that accumulates in the pork bones, like bone debris or something like that. It’s a little bit of a cloying taste, so we remove it every morning.
I remove it every morning. Preparing roast pork for today’s use. preparing roast pork About 65 kg of roast pork is used per day
and 80 kg per day at maximum. Pork arm meat is used Cut into pieces that are easy to bind Octopus thread to bind roast pork (The reason why we use arm meat)
Because our way of making soup is very simple. We use pork bone broth, back fat, and meat.
and meat, and that’s it. So, it’s better to use a leaner meat like arm meat.
the leaner the meat is, the better it tastes. Tie it up with tako-ryo (Founded in) 2010, I think. I think I did.
Maybee, I think. I mean, technically, we had a place called
I had a place called “Tell Me Your Dreams”. And it’s an outgrowth of that.
and we’re trying to make history. I think it was in 2010 when the “Make History” itself was created.
I think it was in 2010 or something. The founder is a former mixed martial arts fighter.
President Daichi Fujiwara (Now) as the president
He supports everyone (The president is) a maverick He’s a fellow human being, isn’t he?
Anyhow It’s a homey place to work.
You know what I mean? I think they’re trying to be serious about that.
I get the feeling that they are seriously trying to achieve that. And it’s like all the people who are attracted to that are coming together.
who are attracted to it. （How did you get your start?)
When I was in junior high school. I ate for the first time I thought, “What the hell is this? I don’t know what ramen noodles are. I thought, “I’m never going to go there again.
I thought I’m never going to go there again. And then I realized
I got hooked on it. You guys don’t come here that often.
I got into it when he asked me to work for him. He said, “If you work, you get free meals. I was completely lured by the bribes.
I was completely lured by the bribes, and that’s how I got in. （And now I’m working for a regular
I found myself working there. This is by far the most common pattern. Aged in refrigerator (The reason why people wait in line is) because it’s delicious.
I’m always tempted to come back. Of all the Jiro’s I’ve eaten I think it’s exceptionally tasty.
I have to say that it is. That’s why there are so many people
There’s a lot of people standing in line. I like it too.
I’m standing in line. I like the friendliness of the waitresses. I think it’s really the best feature of this place.
I think it’s the best feature of this place. （I think it’s really the best feature of this place.)
This place is so energetic! Strain the back fat Pulled back fat is irresistible This ramen is delivered to all over Japan.
And more addicts will come to Japan. Our ambition is to cheer people up.
that’s our ambition. I believe that the best food is the one that is eaten with a smile on one’s face.
I think it’s the best food to eat with laughter. So I want everyone to laugh.
I want you all to keep smiling. So I have to laugh, too. I’m not laughing at the building. Adding back fat to the back of the body Seasoning is added (Staff) How long do you prepare the abra
How much do you do a day? Like 26 kilos. About 330-340 servings Cleaned up each time.
And sanitation is strictly enforced. Prepare rice for pork nigiri Sharpen rice Set rice in rice cooker （What is “nigiri pork”?)
I guess it’s called “end of meat Marinated in soy sauce for half a day Soak the meat in soy sauce for half a day.
and put it with rice. You can eat it as it is.
or you can soak it with soup. You can ask for it with a raw egg. You can have it with an egg over rice.
and you can eat it at the end of the meal. There is a kind of mixed noodle menu
so you can eat it without soup. You can put it on the bottom of the noodle after you finish eating it, and you can finish it with it.
and put it on the bottom of the noodle and eat it at the end of the meal. (Rightmost side)
This is the soup we use in our business. (middle)
This is the finished pork bone. (Leftmost)
This is the pork bones in the process of cooking. Remove excess oil from the back fat
That fat is used for soup The liquid in the skimmer over here
and wait for the fat to separate. If you keep heating it like this, you can’t keep it going… The fat will lose its flavor. The fat is separated from the broth.
and put it into the finished pork bone broth. This is the reason why it’s so simple.
If you don’t do it properly, the taste goes down at once. Mixing garlic into back fat Season to taste Garlic is prepared Use 4-5 kg in one day Stocking up more and more Even the soup used during the business
simmering back fat and roast pork Preparing pork nigiri Even if you make 20 to 30 for lunch
but they are sold out in an hour or so. Some customers come to lunch time just to eat this.
to eat it at lunch time. We’re mass producing more and more. The store’s heirloom “Irodori no Sekai
Character “Nikaido Shinko Directly from our own noodle factory
Flat thick noodles A taste of the food
We prepare a bribe for you. Getting hungry before the restaurant opens Harmony of rich soup and abra 10:30
Quite long line Toward noon opening
Last spurt Morning meeting begins Welcome, welcome! Thank you very much! We’ll be waiting for you again! Noodles are in! Noodle goes up! How are you? Open 11:00
Open Ramen 1100yen
Ramen without soup 1100yen Pork ramen 1300yen
Pork without soup 1300yen Free toppings
garlic, yasai, abura, kara-me Amount of noodles
300 grams per serving Large 400 or 500 grams
small 200 grams Ramen noodles topped with cheese Boil bean sprouts Heat a vessel with hot water Boil the noodles in hot water (What is the special feature of the broth?)
It’s rather sweet, so It’s the sweetness of the back fat or the sweetness of the pork.
That’s what makes me eat this ramen. It’s legitimately delicious.
pork bone soy sauce, or something like that. It’s not that kind of saltiness.
and it’s not like that. I think it’s more like a type of ramen that makes you eat it with umami.
I think I make ramen that makes people eat it with its flavor. I think it’s because it’s simple like that
I think there is a kind of deliciousness I think that’s what you can feel in our house.
I think you can feel it in our house. Open kitchen, so you can enjoy
you can enjoy while you are waiting. Thank you for waiting.
Do you want garlic in your ramen? A little more yasai
And a little more garlic. Purchase Explanation
And that’s it! It’s a little bit better than yasai.
Be careful, it’s hot. Hey, brother.
And cheese topping. Abrasive toppings too Mix in the abra on a separate plate All fused together, good taste The expression on the face shows how satisfied he is It was good It was the best Thank you for the food thank you Are you okay with the amount?
Is it enough? That was great. That was good. Thank you Okay, brother.
Thank you very much. See you again when you’re hungry.
Take care Take care He returns home looking satisfied. Large Pork Ramen
Do you want garlic? Normal, Abra-mashimashi Here you go.
Here you go. Abra. Start with yasai Mix noodles and yasai Grilled pork on the cheek more and more yasai in mouth Thank you
Nice finish Take care （I’d like to order 400 abrama shimashis. It was delicious. The waitress is a strong character, though. I’m going to go on and on, because it’s very strong in flavor. The line continues to go on and on Check the amount of noodles in advance More and more noodles are boiled The restaurant is always full Do you want garlic? Yasai mashi no
And all mashimashi. Garlic on a separate plate, please. With cheese (customer)
Do you want garlic? Less garlic Yasaimashi
Abra mashimashi Thank you After you eat, you can get a hand towel.
in the blue basket next to the ticket machine. You will be taken to your seat in the restaurant in the order of
You are guided to your seat in the restaurant in the order you are lined up. I can’t stop drooling just looking at it.
just by looking at it Big Pork Ramen without soup
Do you add garlic? Garlic mashi no abura mashi
Karame-mashi with Pork without soup large garlic mashi
Abra mashimashi with karame mashi Ramen customer
Do you want garlic? Garlic Mashi
Abra and Karame mashimashi Yasaimashi, please. Can’t stop umami It was so delicious.
It was seriously delicious. It’s my first time here. I’m coming from Saitama. I finally got here today.
I ate for the first time. It’s the best I’ve ever had. I often go to Jiro and other places.
I often go to Saitama area. The taste of Jiro is different from the main restaurant.
I thought it was different from the original. The taste is just right. It’s like a balance, it’s very good. Going home with a satisfied look Pork Ramen with Cheese
Do you want garlic? Please.
Yes, please. And the rest is normal?
Yes, please. Yes, sir.
We make it with pork ramen. It’s hot, so be careful.
Here you go. Cheese is for later First, let’s start with the abra
Yasai first Next, roast pork
The meat is so tender and juicy. Roast pork with cheese on top Delicious and loud
you can’t help but wince （I’m finally here I’ve heard rumors about it for a while.
（I’m glad to be here. It’s very delicious. The noodles are really good.
and the soup is very light. It’s very good. I think the next time I can come back
I think it will be around September. Until then, I’m looking forward to it.
I will do my best in Tokyo. Going home with a satisfied look More than a Mashimashi
Enjoy the original call All of them I’m giving you a chance.
Let’s get serious and have some fun with me. Tremendous volume Soup is running hot! Have a good day All finished, even the soup The atmosphere is the most important thing for me
atmosphere. BG M, or the tension of the staff.
or the tension of the waiter. Just the right kind of feeling.
It’s like it has a sense of anikura, too. (About original calls) I’ve seen original calls in various places.
I’ve seen original calls in many places. So I decided to say a line from my favorite game.
I did it again today. This is the third time I’ve done this.
I think they already know my face. I’m happy to know that he always says
I’ll keep coming back. Ramen 300g 1100yen
All mashimashi Buta-nigiri 100yen Pour the leftover soup over it.
It’s also good for shime 15:00
Close of business The original call is
I’m working on a series of history-making I want people to laugh.
Or I want you to eat a full meal. That’s what I’m trying to do.
that’s why I’m doing it. If you want to eat a lot more than Mas Masi Masi
If you want to eat more than Mashimashi, you have to say it in the original. It’s a great pleasure. It can be anything.
The story is It can be an anime story.
It could be something you like. It can be anything. It’s fun for us and it makes us happy
It’s fun for us, and we’re happy to be involved. I want them to laugh.
I want to laugh at them too. That’s how it all started.
that’s how it all started. and he said, “I’ve got a customer… It’s something I often tell my staff. that the work is incidental. The most important job of the staff is to
is to serve the customers and greet them To be serious about greeting and serving customers I say, “Think about how to make the work more efficient.
I say, “Think about it. I don’t care how fast you work.
I don’t care how fast you are. And if you don’t greet them, that’s where I get angry. On the other hand, no matter how much work you’re doing
I don’t care how much work you have to do. If you can greet and serve customers
If you can do it right I think that’s all I need to do.
I think that’s all you need to do. I mean, that’s what I’m doing now. The one who is now the president of the company, who’s making history. This is Daichi Fujiwara. The style of customer service is like that.
full of energy. I was impressed by that.
I was impressed by that. Even if you’re not a fan of ramen or because you like this kind of animation. Because I like the work that’s hanging in this store.
I think it can be anything. It could be because they came across this store through something. I hope that people will be able to get a little bit of energy from it.
I hope it will cheer you up a little bit. I think that energy is the key to everything. I hope you’ll skip the food and go home.
I want you to go home. Former Pancrase mixed martial arts fighter, Daichi Fujiwara, a representative of Pancrase, happens to be here.
Mr. Daichi Fujiwara, the representative of Pancrase, happened to be here. He’s very busy.
I’m heading to a different store right away. 17:00
Already queuing for the night business I want to cheer everyone up!Cheerfulness is contagious!
This was a close encounter with a Jiro Ramen restaurant full of passion! Nankai Restaurant, Tennoji-ku, Osaka City
Close contact with a long-established Chinese restaurant which is full of customers immediately after opening! Uehonmachi, Tennoji-ku, Osaka-city
Uehonmachi, Tennoji-ku, Osaka-city, Osaka Nankai Restaurant Honden, established 60 years ago 6:57 Preparation of stewed pork cubes Preparing chashu pork
Slowly simmer for 80 minutes Prepare gyoza President Chicken soup Making spring roll skin wrapped with egg Makai yaya Preparing baked rice (Staff) What is the lineup of customers like at lunch time?
What is it like? I think about 200 people came yesterday. That’s not true on weekdays. It’s a weekday on a Monday. 10:40
Pre-business meal (Staff) Do you always eat at this time?
this time? Well, it’s breakfast. Another lunch at 2:30 Regular customers waiting for the opening He insists on eating this and going home. I know it well. This is the first thing I do when I get back to Osaka. I’ve been coming here since I was in my 20’s. I’ve been with a company in this neighborhood. Lunch here Night, also here before overtime 11:30 opening Gyoza (Chinese dumplings) 280yen Ramen soy sauce 700yen
Dongpo pork (Chinese-style pork cubes) 1,500 yen Harumaki Set Meal 900 yen (Harumaki, Bean-curd soup with Bean-curd soup, Small salad, Rice, Soup)
Negi Ramen Set 830 yen (Negi ramen noodles, half fried rice) Two people here One here Moksu-meat (stir-fried pork, egg and wood ear) Yum! Was it worth it? Very tasty! Spring rolls are delicious again. Leek chashu-men Sorry, sorry to keep you waiting for the fried rice. Gyoza is 280 yen for 4 pieces per person.
The size seems about 1.5 times bigger than usual (Staff) Do you come here a lot? First time. I’ve always wanted to come here once. (Staff) How do you like the taste? Delicious (Staff) If I eat this, will I be able to work hard this afternoon? Power up! Soft roasted buckwheat Sara Udon With speedy cooperation between the kitchen and the hall, dishes are served one after another
dishes are served one after another. Service Lunch 830yen
Shrimp Tempura, Subuta, Small bowl of cooked food, Rice, Soup (I always order)
Service lunch or Sara udon set meal Delicious! Prawns are so soft and juicy Sbuta is the best (President) Sorry sister, I’m going – it’s lunch! I’ll pick up some gyoza and shrimp tempura… A beer is poured down in a big gulp from noon.
She’s a good drinker. Welcome! How many people are you? Two people, please. C set 800yen
Half Fried Rice + Ramen (Soy Sauce Flavor) Chinese rice bowl Bean-curd soup seasoned with red pepper Let’s go to Negi Ramen set! I’m going to have a bowl of noodles with leeks! (Staff) Do you come here often? About once a week. They are all good I think about the restaurant.
I try to order from the lunch menu. (Staff) What is the attraction of this restaurant? The serving time is fast.
There is a sense of togetherness in the restaurant. Everyone shares a seat.
Everyone leaves as soon as they’ve eaten. Thank you very much for the food. Thank you very much! One beer 1 glass 12:32 roast pig Wonton Noodles Dantanmen 900yen Fried rice 750yen Happosai 900yen Hattoridai, Kamimaki-cho, Kitakasugi-gun, Nara-ken
22 min. walk from JR Shizumi Sta. Established in 2018
Kyoto Special Ramen Asahi The owner of this restaurant is trained at the famous ramen restaurant “Honke Daiichi Asahi”.
The owner of this store is trained at the famous ramen restaurant “Honke Daiichi Asahi”. 6:23
Owner, Mr. Sakaiwaki comes to work The restaurant has 12 seats at the counter only.
The restaurant is completely one-operator. （There are about 20 seats.
I wonder if there were? I started doing it by myself.
They remodeled it and it seats about 15. I’m completely on my own now.
I’ve decided I’m going to do it by myself. I’ve also recently remodeled
12 seats. It’s shrinking gradually, though. Thanks to you, the number of customers has remained the same.
Thanks to you, the number of customers has remained the same. When I come to work, the first thing I do is
I make an offering to the altar. I put my hand in front of the altar to pray for a safe business day.
to have a safe business day. Start preparing From rice preparation Using both hands
to carefully sharpen the rice Preparing chashu pork Pork thigh
Stringing Then preparing menma put on fire Prepared in advance
chashu Sliced thinly Edges are cut into small pieces This is for baked rice
All the scraps are for baked rice Cleaning the seating area is also the owner’s job Menma is completed Rice is cooked Preparing baked rice The finishing touches are done when the order comes in.
It’s a one-operator operation, so they have to make some of the food. This is a custom-made kettle. It’s not gas. We’re cooking with kerosene.
It’s (heated) with a burner. I haven’t seen that much.
haven’t you? （Is it quite rare?
rare? The Daiichi Asahi lineage is
all of them use this. We don’t want our ramen soup to be muddy.
I don’t want to make it muddy. Always operate with your feet He uses his feet to move the partitions inside to adjust the temperatures.
to adjust the temperature by moving the partitions inside the room. Cutting pork chashu (pork belly)
Cutting Unlike the previous step
pork belly is cut thicker. Noodles arrive (Staff) Ideal.
Is there such a thing as noodles? Swelling (condition) and
time to boil If it’s too late, it will slow down the turnover and
and make customers wait. If it doesn’t expand
the texture is different. It’s a natural thing.
Humidity, humidity, humidity. It’s pretty difficult. The soup has been simmering since yesterday.
that has been simmering since yesterday. In the innermost kettle
soup is simmering for tomorrow. Round bones Boil bean sprouts Pork belly Cut to same width All over the restaurant
There’s a one-operator sign. I’m thinking about how many times
I’m thinking about how many times I’m going to put people in there. I’m thinking about how many times I’m going to bring someone in.
427
427:40:36,750 –> 01:40:42,699
They’ll come and they’ll stop coming and they’ll stop stopping.
it’s the same as it was before. And if you do that, you’re on your own.
I just thought it’d be hard to do it alone.
429.
01:40:45,366 –> 01:40:47,283
I’m working alone now. I’d like to give it another shot, but
but I’m having a hard time making up my mind. 10:30 opening Special ramen (ordinary) 900 yen
Deluxe ramen 1200yen Fried rice (ordinary) 550yen
Takana fried rice (ordinary) 600 yen Lunch sets are available from Tuesday to Saturday.
very reasonable price! 1st customer comes to the store (Owner) The usual?
(Customer) The usual Looks like a regular Half-baked rice that comes with the set No timer for noodles
Boiling time is decided by finger feeling only. It depends on the situation at the time.
Boiling time varies depending on the situation. Noodles are just the right consistency
hardness of the noodle Soup is poured immediately Special ramen
topped with green onion (Staff) “The usual”?
You ordered it, didn’t you? I know what my regulars eat.
I know what they eat. (Staff) What about the “regular” customers you just mentioned?
What do your “regular” customers eat? Ramen set.
Topped with green onion. (Customer) Yakihan set
Fried rice with large portion. Fried rice large I can’t wait for the ramen!
He eats it first. Special ramen noodles (small) Soup first… And then noodles…
Slurp… Daiichi Asahi type soy sauce is especially effective.
Pork bone soy sauce (Staff) Do you come to the restaurant often?
Do you often come to the shop? Two to three times a month. (Staff) How did you like the taste? It’s already great! (Customer) I’ll have a ramen set.
Can you make it with fried rice? (Staff) Did you measure the temperature by hand?
(Staff) Did you measure the temperature by hand?Hardness Hardness (Staff) By hand.
You can tell? When you pinch this.
Lines appear on the noodle. If that line is thick, it’s still no good. It’s about time to fry it when it’s getting thin.
it’s time to fry (guest) Thank you. Thanks a lot! Bashing as it is (Staff) It’s a one-op.
You take it and come back and wash it. You know what I’m saying? (Staff) There’s a line.
In the middle. This is a little bit
I think it’s still hard. Special ramen is
5 pieces of momo chashu pork (Staff) How do you like it? Delicious. I thought it tastes like Daiichi Asahi… I’ve lost 14 kilos since I started doing one-ops.
I lost 14 kilos. (Staff) That’s how hard it is.
that’s how hard it’s going to be. That’s a lot of work. Male customer comes to the store This ramen has
Thick sliced pork belly Deluxe ramen (Staff) That’s a lot of meat
(Staff) There’s a lot of meat in it, isn’t there? Yes, five pieces.
Thick slices of meat. (Staff) (Both special and deluxe)
So both of them can hold 5 slices. That’s too much service. (Staff) Do you come to the store often?
Do you come to the store often? I come once a week or once every two weeks. (Staff) So.
I’m just like, “Usual.” (Staff) How do you like it? Very tasty. I’m so nervous! Chashu pork prepared in the morning
prepared in the morning and simmered in broth during business hours Before 12:00
The number of customers is gradually increasing. Even at lunchtime
Of course, it’s a one-op Two men enter the store (Customer) I’m always torn between one or the other. I’m torn… Two ramen sets (Staff) What and why?
were you lost? Deluxe ramen Chew it right away very good Your brother also takes a bite Nodding in agreement Para-para and thickly seasoned (Staff) How is the taste?
How do you like it? Delicious. Stable and tasty Uncloudy soy sauce soup and The best timing
Fried noodles match (Owner) With the fried rice set? (Customer) Three ramen sets. Regular customer comes to the restaurant with a friend (Regular customer) Tastes good, doesn’t it? It’s got a lot of flavor, doesn’t it? About 2 hours since opening
Almost everyone has ordered fried rice so far. Three people sipping ramen in good humor (Staff) How do you like it?
How do you like it? Delicious! I used to come here three times a week at one point.
I used to come here three times a week at one point. (Staff) Always.
Do you change the menu? No, always (set of fried rice).
I don’t have to tell them, they do it for me. If it’s a regular yakihan set
(both ramen and fried rice) are small. I used to eat the same amount of food as before.
I gained about 20 kilos. I was going to go with a smaller one. (Staff) How do you like the taste? Delicious. This is only the second time I’ve done this.
It’s still delicious Fried rice is delicious
and the ramen is exquisitely delicious. (Customer) special ramen and rice is small (Staff) This is a sleigh
(14 kilos) I’m going to lose weight. You’ll lose weight… (Staff) Do you come here often?
Do you come here often? Sometimes. I come here when I have a craving for soy sauce ramen.
I come here when I have a craving for soy sauce ramen noodles. (Staff) Do you like the taste?
You like it? Yes, I did. It goes well with white rice. Chashu pork is boiled Soaking in sauce It’s a one-operation operation.
but preparation is also done at the same time Thanks for the help! Thanks for the food! (Staff) Most customers
How many is the best day you’ve had in? in the last 6 years? When we first opened.
some days we had close to 200 people coming in. I started doing it by myself.
That’s the capacity. I’d say 60 people max. Like a soup limit.
I’ve also set the number of noodles at 60. Any more than that, we close the restaurant. That’s the limit for my body.
And that’s the limit for soup. I’ll start consistently at 10:30.
If you come in, we’ll be sold out by 1:00 p.m. (Staff) How old are you? 54! I’m getting old. I know, but you’re all here, so I’m going to try my best. The largest bowl is
Extra large order of ramen Extra large is 10 pieces of chashu pork extra-large portion is 10 pieces of chashu pork (Staff) I think the extra-large portion was quite a lot.
I think there was a lot of it. I think it’s more voluminous
I think it’s bigger than most people think. (Staff) It tastes pretty good.
(Staff) Do you like it? Yes, they do.
I wouldn’t eat it if it was bad. First female customer of the day
A female customer Puckering up in a classy way 15:00 Closing All cleanup is done by one person Thanks for another day Thank you for the cookware
I wash them clean. （I’ve got to fill up the kettle with kerosene.
because the kettle is burning with kerosene. The kettle will get a hole in it.
I have to fill it up with water. To prepare for tomorrow’s business
for tomorrow’s business. (Staff) 1 day
Thank you very much. Thank you!Thanks a lot! After a furious one-operation
He left with a smile on his face.

0:00　大阪）ラーメン荘 歴史を刻め 大阪日本橋店
地図　https://maps.app.goo.gl/axkFB7E6VHz5yvAf8
住所　大阪府大阪市浪速区日本橋５丁目１４−２０
URL　https://youtu.be/QGPbTMC99Nw

40:08　天王寺区）南海飯店 本店
地図　https://goo.gl/maps/39tqjMo9CdN7YJjM7
住所　大阪府大阪市天王寺区上本町６丁目
URL　https://youtu.be/MPcnCfGK0Wo

1:27:45　奈良）京都特製ラーメン 旭 ASAHI
地図　https://maps.app.goo.gl/wKn8T5MdmybLfftM7
住所　奈良県北葛城郡上牧町服部台５丁目１−８
URL　https://youtu.be/g4NPmea-MTI

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