止まらないラーメンラッシュ！福岡で行列が止まない豚骨ラーメンの名店に密着。福岡の地域グルメ４選

止まらないラーメンラッシュ！福岡で行列が止まない豚骨ラーメンの名店に密着。福岡の地域グルメ４選

I currently live in Tokyo, but the taste
is completely different. When it comes to tonkotsu ramen, this is
the definitive flavor . I’ve been coming here for about 35
years? The richness and sharpness are incredible. It’s the kind of taste that gets you
hooked once you try it. Fukuoka Prefecture, Fukuoka City, Sawara
Ward, Takuma 6-minute walk from Kamo
Station “Fukuchan Ramen” is a long-established
tonkotsu ramen shop founded in 1975. Dedicated parking lot next to the shop. Third-generation owner Shinichiro Sakaki. 8:30 AM. Starting with preparing the soup . Tonkotsu soup made from pork head bones
with strong sweetness. Garlic . Waiting chairs outside the shop. You
wait here while choosing your menu. Fukuchan’s flavor won’t let you pass by. Counter seats. Prime seats where you can
see the owner at work. Table seats . Perfect for relaxing with
the whole family. Fuku-chan offers a well-stocked counter. Many of our customers add raw garlic, or after ordering extra noodles, they enjoy
this garlic chive kimchi . Early in the morning , it’s warm and
delicious. on top of white rice. We absolutely can’t make complimentary
items during business hours . The ramen shop that pioneered raw garlic
and the crusher . Ginger. Medium-thin straight noodles sourced from
a local noodle maker . We make stir-fried bean sprouts to place
on the tables. Chopped chashu. Adding this to your ramen is delicious. Unexpected free toppings, way too
generous… That’s not quite right, the chopsticks
too. The smooth ones and the rough ones. We can’t see what’s in the kitchen from
here. What is it, customer? This chopstick spot is “bean sprouts.” To make it clear . This is garlic, right? Garlic chips,
right? These were prepped the day before. These were just put in the bone stock this
morning . After time passes, by tomorrow, they’ll
become this . We blend these continuously while stir-frying gyoza ingredients in
lard. The boss’s wife arrives for work . Preparing wonton . Wonton noodles are also one of the
popular menu items. Photos of the previous owner, who passed
away at 68, and the current boss. Even if you order the same thing , in my mind, it’s your bowl . Staff: Your dad too? I think my father worked with a similar
sensibility. It feels like that was naturally passed
down . The truth is , I’ve been allowed to do this with
growing confidence year by year . It’s
been 20 years now, I’ve been standing
here. Even on weekdays, customers start lining
up and signing in over an hour before
opening . The tenderly simmered chashu. We use various cuts, not just pork belly . The prime parts from the thigh, for instance , are reserved for chashu
noodles . The rest goes into regular ramen , sometimes mixed together . There are many combinations. Among our customers , some prefer leaner cuts . We understand those customers. We also
understand those who love the fatty parts . We learn by observing how each person
eats. I want to include cuts that meet those
expectations , even a little . The fried rice ingredients. Finishing the soup before opening . I was specially allowed to photograph a
bowl of ramen before opening . Green onions. Chashu. Ramen 650 yen. Two large slices of chashu . A generously poured, thick soup. You can
really feel the richness and umami of the
pork bone. The noodles are medium-thin and straight.
They had a smooth, slippery texture and
were delicious… Extra noodles 100 yen. Table-top bean sprouts and sesame . Crushed raw garlic at the end for the
perfect finish… Chashu Ramen 850 yen . Wonton Ramen 650
yen . During service time : Ramen + Rice = 750
yen. Gyoza (10 pieces) 400 yen. Fried Rice 500
yen . The chef, focused and ready . The shop opens soon . 11: 00. Customers enter in the order their names
are called. Packed to the rafters right after opening. Making fried rice . The wife handles the yakimeshi. Fried rice 500 yen. Old-school, moist-style fried rice .
Simple yet addictively delicious… Salt and pepper really bring out the
flavor, boosting your appetite . You’ll
want to wolf it down alongside your
ramen… Large Chashu Noodles 950 yen Chashu Noodles 850 yen Wonton Noodles 850 yen Large Ramen 750 yen Serving noodles, extra firm for the Chashu
Noodles It’s incredibly delicious, isn’t it? It’s the kind of flavor you crave again,
maybe a little addictive? My family has been coming since I was
little. I live in Tokyo now, but the taste is
completely different. When it comes to tonkotsu ramen, this is
the place . Loved by locals of all ages, This
tonkotsu ramen is beloved by locals The second-generation owner preserves the
flavor passed down from the previous
generation. For long-time regulars who’ve been coming
for ages , I recommend the extra-large portion with
extra firm noodles. Adding garlic really packs a punch, so I absolutely love eating it with garlic. It’s definitely Fukuoka’s number one . to an hour. I put in quite a bit of garlic, so I have to tell my family I’m going out
today or I’ll get scolded . I’ve been coming here for about 35
years? Even if I try other places , I usually
come back here . Well, The owner runs this place alone. He always says, “Don’t let me down,” but… They have regular days off, but he spends half the time prepping. Extra-large chashu, extra-large ramen. Wonton noodles 850 yen. Three bowls of wonton noodles . 11:58 . One male customer at the counter . Ordered wonton
noodles with firm noodles . The skin texture is delicious ! The filling has a satisfying meatiness
too! Small plate used when splitting one
serving of fried rice between two people . Staff: What do you like about it? Well, first, the soup is poured
generously, and the richness and sharpness are
incredible. It’s addictive once you try it. I just can’t get enough . Thank you for the meal . Owner: Hey,
thanks! Thank you. Fukuoka Prefecture, Kasuya District, Umi
Town Hakata Ramen Komaya Main Store High-Heat Fried Rice Famous Dish: 1000 Yen Unlimited Extra
Noodles 1st Order: Extra noodles, soft please. 2nd Order : Extra noodles, firm please. 3rd Order : Extra noodles, spicy please. 3rd Order : Haa… ~ Delicious. Simply put , the number one feature is the
smell The smell of old-school Hakata ramen. I wanted to recreate it . You become addicted to the pungent,
delicious soup… Extra noodles. Extra noodles. Extra noodles . Third bowl . Delicious. The soup has a light yet rich depth . Up close with the “stinky-delicious”
Hakata ramen shop with unlimited extra
noodles! Kasuya District, Fukuoka Prefecture . This day saw the heaviest snowfall of the
year . Along Prefectural Route 68 . Established 2024. Hakata Ramen Komaya
Main Store . The stink is delicious!
Old-school Hakata ramen! 8:17 Veteran staff member Mr. Iwamoto
arrives. A clean kitchen . Counter-only seating. Polishing the already sparkling kitchen to
make it even shinier. Polishing for about 15 minutes before
starting prep. Removing oxidized fat . Lighting the stove . Removing bones that have given up their
flavor . Sorting through bones that have fully
released their flavor and those that still
have some left . We keep adding and adding, but some shops remove them completely each
time, you know . The central pot… Transfer the bones
from the center pot to the right pot. Relentlessly move the bones . Stir to prevent them from hitting the
bottom of the pot . This thick piece of wood really bothers
me… You see, this one broke so many times that I started using this instead . At first, I used the proper stick for
this, but doing it every day meant it broke two or
three times. In the end, this is just easier . (Udon/Soba) This is the thickest one
I’ve seen in any ramen shop I’ve visited
so far lol. Open the lid of the third pot. This (left) is where we put the heads . (center) is where I put the whole bones
called genkotsu. I transfer the ones properly simmered here
over to this one , combine them with the whole bones, and finally make the soup for service. Remove the head bones. I discard the head parts once they’re used
up, but I use different bones for each part. Prepare the pork bones. Put the genkotsu into the
middle pot. Second bag: pig’s head . This is the head. Put it in the left pot . 9: 17 Combine each soup. Transfer the knuckle broth to the
commercial stock . Combine the head broth with the knuckle
broth . The aroma differs between the round
bones and the head. You really notice it the moment you open
the lid. Add water and extract more broth . Since it’s a fermented type, we let the
bacteria ferment. Customers might think it looks dirty, but we deliberately leave it like this . The distinct aroma we pride ourselves on
comes from places like this. The fermented stockpot . Cover it and set the timer. Set the
timer Brought over the mixing paddle we used
before . Mixing large quantities of pork bones is
more taxing than you’d imagine… Ultimately , we use square timber… w Use the square timber to stir every 6
minutes. Stir all the pots. Cover and wait 6 minutes. The timer rings . Repeat this process endlessly . Staff: Is there any benefit to not
breaking the bones? I want to make a light soup , so I try not
to break the bones too much. Expressing that “stinky-delicious” flavor
through our meticulous soup-making method . Garlic. Cut in half. Add to the soup for service . 9: 34 Chief Kurata arrives for work
after a late drinking party yesterday . Ask Chief Kurata about the soup’s
characteristics . Simply put, the number one feature is
the smell. When I say “smell,” it’s not like the
smell of Kurume or that area. I wanted to recreate the smell of
old-school Hakata ramen. It looks boldly made, but it’s actually
finely tuned. There’s a process to making it smelly, and we do it with careful calculation. I want people who like smelly ramen to try
it . But it’s not just about the smell, of
course. The flavor is light and not overly rich. The fat sits nicely on top, so even women often say , “Oh, this is
surprisingly easy to eat!” (Udon/Soba) Ta-san, your voice is loud… Ah, Sorry , please adjust it nicely lol. Preparing the chashu: Finely chop the fatty outer layer. Add it to the soup base for extra umami. Thinly slice the chashu. Finished one tray in no time . Moving on to the second tray. Part-timers are coming in today. We might not get customers because of the
YouTube shoot . What should we do? The shoot day was the season’s biggest
cold snap. Snow swirled outside with the cold wind. The 6-minute cycle had no end Endlessly mixing. Laying out essentials for opening. Add crushed garlic to the tare . Soup complete. Fine bubbles prove fermentation. Ready. Before opening , asked the boss for
recommended menu items. Komaya is famous for its wonton noodles. The most popular combo is wonton noodles
with half fried rice. That combo is insanely popular. Originally, this 1000-yen deal included
unlimited extra noodles. Before the price hike, even rice was
self-serve. But they’ve dropped the rice now. They still do the ramen and unlimited
refills deal. Average is about 5 refills . Staff: Average 5 refills!? Big eaters get 7. We even have regulars who get 7 refills
every single time. Turn on the dining area lights. Raise the noren curtain. Greet the god of business prosperity . Please! Turn on the electronic signboard. 11:00 Open . A shop famous for its wonton noodles and
fried rice. Open from 11:00 ~6:00pm Open. Open the door to a spacious waiting area. Celebrities visit seeking the savory-umami
soup . Inside, the arm-crossed boss awaits. Self-service corner. Super spicy pickled mustard greens
available for trial, limited to the first
15 customers . Pickles and red ginger freely available
for topping. 10 counter seats . Menu : Wonton Noodles 930 yen , Ramen 750 yen , Set A 600 yen , Set B 400 yen, Fried Rice 800 yen. Extensive drink menu. Ramen Lunch 1000 yen. Extra noodles/Half extra noodles :
Unlimited refills! Table condiments: Sesame, ramen sauce,
pepper. Maximum bowls served : 181 bowls at opening time, maybe ? Didn’t quite hit 200 . Waiting for customers while having a
relaxed chat . First customer arrives. The boss carefully explains the menu. Order placed: Two wonton noodles
and half fried rice . ” Wontons going in .” “Here we go! ” Heating the wok . Egg. Rice. Green onions, fish cake . Flavor with pork bone broth. Half-fried rice . Half-fried rice. Noodles are ready. Place the wontons on top and add the
finishing toppings. Char siu , scallions, pepper. Here you go, please . Wonton Noodles: ¥930 . The pork bone fat coating the surface
and the clean broth create a perfect
balance of sweetness and richness . The thin, runny broth has a nostalgic,
savory aroma that’s incredibly delicious. The thin noodles slide down effortlessly, making you want to eat endlessly. The
meat-filled wontons are incredibly
satisfying . The homemade chashu reveals its flavor
the more you chew . Sprinkle sesame seeds . Wonton Noodles with Half-Fried Rice Set:
¥1,330 . Slurping the piping hot noodles. Immediately ordering extra noodles. Extra Noodles: ¥150. Adjusting the flavor with ramen sauce. Washing down the white rice with
soup . Finishing with chashu in your mouth . Finally, until the last drop, wiping
sweat from my brow. My female companion also finishes
everything. A man comes in alone . Orders W Wonton Noodles with Half-Fried
Rice Set (¥1500) . Half-fried rice coming up . Rice. Add ingredients. Pork bone broth. Half-fried rice complete. Finishing the W Wonton Noodles . Add noodles and straighten them out . W Wonton , Chashu, scallions . W-Wonton Noodles , coming right up.
W-Wonton. A middle-aged man enters. Sets the sauce in a black bowl. “Lunch comes with unlimited extra noodles
(¥1000), so we color-code the bowls.” Puts noodles in hot water and stirs. First pours oil, then adds soup . Plates it quickly . ” Here you go~ ” First , sniffs the soup’s aroma. Takes a sip . Hmm ~ Delicious. He picks up his chopsticks and eats four pieces of pickles . Only then does he finally start slurping
the noodles. A regular who comes three times a week . Haa~ Delicious . This flavor you just can’t find at other
shops. Not only is it unique, but somehow it gets
addictive . I like regular tonkotsu ramen too, but this is a whole different world . And this takana (pickled mustard greens)
goes so well with the soup. I just can’t quit it . Seems he’s become a slave to Koma-ya’s
soup… A man enters. Orders the ramen and half fried rice set
(¥1,150) . Noodles go in . Fried rice cooking starts. Ramen finishes simultaneously . Chashu and scallions. Finishing touch:
pepper . Ramen completes first. Plates the fried rice . Adds a spoon. “Here’s your half fried rice. ” The man with the black bowl makes a
move. “Extra noodles, please. ” “Yes, Soft noodles. Second bowl with soft noodles. Still
looking relaxed as he slurps the noodles. Slurping noodles steadily , and then… Extra noodles, firm please. From here, he takes off his jacket, rolls up his sleeves, and enters serious
mode . After lightly boiling the noodles, he immediately removes them. Here you go. Firm noodles . Thank you. Third bowl. This
time, he slurps firm noodles with a bite . Staff: “Third bowl, how’s the flavor ?” “Delicious.” “I don’t feel like I’ve eaten unless I get
extra noodles. ” Adding little adjustments is part of the
fun . And then… Extra noodles with red chili paste . Noodles
kneaded with chili peppers . Here you go! Red chili paste. Here you go. The spicy kick is refreshing . Slurping down the noodles with such gusto
, you’d never guess this is the fourth
bowl . (The spicy version) packs quite a punch. If you get soft noodles , it cuts the
flavor in half, so they recommend these slightly firmer ones. From
firm to regular is best . Finally , I drank every last drop of the
soup . Thank you for the meal. Paid exactly 1000 yen. He left looking satisfied . 11: 56 The shop suddenly quieted down. The owner, now with nothing to do . Well , how things
move from here is the real question . But when it’s busy, it’s already full,
right? lol. It really is a daily special, after
all. Welcome! A man in work clothes came in . Ordered ramen and a half-fried rice set
(¥1,150) . Rice. Stir-fried thoroughly with toppings. Half-fried rice . Ate the noodles first. Broke up the fried rice and stuffed it in
his mouth. Excuse me, could I get an extra noodle serving, firm
please? Added the extra noodles (¥150). Customized with ramen sauce, garlic, and
pickled mustard greens to customize. Tasted it. Ate it all in one go. Washed down the fried rice . Finished with soup and cold water. The rich, savory soup soaked into my
winter-chilled body. Two men came in. Ordered wonton noodles and half fried rice
(¥1330). Flavored egg ramen with half fried rice
(¥1300) More customers arrive. The counter fills up . Fried rice orders keep coming . Green onions, fish cake . Two servings of half fried rice complete . “Half fried rice . Here you go~” Prepare two servings of ramen. “Noodles going in!” Pour the soup. Lift the noodles from the boiling water. The
unique noodle-draining technique: swirling
the noodles. Ramen also complete . Finish with sesame, pepper, garlic to
finish Slurping down a huge amount of noodles at
once . Piling on the fried rice . Flavored Egg Ramen . It’s delicious . My first time today. The man next to me is eating wonton. Wonton Ramen . The meat in the wontons has a nice, meaty
texture, huh? A bite of the fried rice. The moist-style fried rice has incredible
umami. It’s delicious . Staff) Does it go well with the ramen? Yes, it does. Preparing two servings of wonton noodles. Lifting the noodles . Draining gently to avoid breaking them . Wontons, chashu pork , scallions, pepper Two servings of wonton noodles (¥930)
coming right up. Here you go. Two men in work clothes enter . Choosing from the menu. Ordering wonton noodles (¥930) and ramen lunch
(¥1000). During the wait, prepare pickles and red
ginger . Pork bone fat . Soup. Drain. That unique draining technique, no matter
how many times I see it . Straighten the noodles . Plate up. Wonton noodles and ramen lunch are ready . Wonton nood les. Delicious. The soup is light yet rich. Komaya is pretty famous, I’ve heard the
name. During my break, you see. Excuse me , can I get an extra
serving of noodles? The lunch guy slurps his noodles with
gusto. Super delicious. Adding the extra noodles . The guy next to me also orders extra
noodles, extra firm . Changing the flavor with toppings, enjoying the second bowl . Calculating the remaining lunch break
time . Can I get extra noodles?
-Ah, sure! Extra firm! I’ll add the extra noodles. Adding more noodles . Third bowl. Pretty full now. Staff) Tired of it… No way, not at all ! It’s delicious . Gobbled down the third bowl. Finished the third bowl in just 1 minute
and 39 seconds . Thank you very much! That was delicious . Asked the chef about draining the noodles. Naturally, you rotate the
noodles in one direction to keep the
strands intact . Give them a little stir to prevent
clumping. Once enough gluten forms, they’ll
straighten out on their own. (the noodle
strands form). Don’t beat them. Just leave them alone.
Beating them causes them to curl , changing the surface of the noodles. Doing it this way prevents stress on the
noodles and ensures proper draining. Beating means they’re floating . (When they float) air gets trapped. Air
lowers the temperature . You don’t want the
temperature to drop. An order for three servings of ramen comes
in. Drain without beating. Finish two first . One without pepper, please . Plating. Here you go, sorry for the wait . Chashu . Wonton noodles . It’s great that families can come
casually. Fried rice order . Pork bone soup . Fried rice . Fried rice . Finish the ramen lunch . Here’s your lunch . Finish and serve ramen one after another
. The lunch customer immediately orders
extra noodles. He digs in, finishing his third bowl. Adds sesame seeds . Alternates between rice and noodles. Fourth bowl . Changes it up with pickled ginger . Adds extra ramen sauce to adjust the
flavor. Other customers peek over, amazed by his
eating pace . Finally, he drinks the soup to the last
drop and finishes . Thank you for your meal. Quickly wipes down and prepares for the
next customer . We use fermentation . Important resident bacteria are attached
around the soup . You shouldn’t scrape that off. We’re not trying to scrape it off and put
it inside separately. It’s not as simple as saying if you boil
pork bones without skimming the scum,
it’ll smell . That’s not how it works. You won’t get
that smell just by boiling. See, we use that wood , right? We let the bacteria
colonize it . Like on this wallpaper, or this part of
the bamboo blinds . The resident bacteria
attach , float inside, and multiply .
That’s the We’ve identified the bacterial group
involved. Old-school ramen with that distinctive
smell used these same bacteria… or rather, they just naturally developed. My concept is to manage that process
hygienically . Ordered fried rice (¥800). Generous 300g of rice. Two eggs . Heat the wok . Rice. Green onions, fish cake , and pork bone broth for extra umami. Add self-serve pickles. Fried Rice 800 yen . The oily, moist fried rice looks glossy . Cooking it quickly over high heat
ensures the eggs and rice blend
perfectly—delicious. This umami-packed fried rice pairs
superbly with the clean ramen broth . The piping hot fried rice is so good
you’ll eat it with abandon… We only want people who actively seek out
this info to eat it . After all, it’s only 500 yen. It’s called the Night Cry Chinese Noodles
, and we only serve it after 6 PM . Plus, we only take phone reservations
for a limited 10 bowls per day . Staff: You need a reservation? You can’t eat it otherwise . Staff: Alright, I’ll take it . Ingredients : Kombu, dried sardines, dried squid,
shiitake mushrooms . Just these four. Everything else is a secret. Sounds standard , right? You’ll see when you taste it. Warm the broth in a small pot. The noodles are egg-based curly noodles. Egg curly noodles. Boil the noodles. Adjust the broth flavor. Combine the soup. Add the noodles to the clear broth. Arrange the noodles neatly . Add chashu pork, green onions , menma bamboo shoots, fish cake. That’s it . Sorry to keep you waiting . Night Cry Chinese Noodles . Chinese Noodles 500 yen . Limited to 10 bowls . The elegant
appearance and refined aroma are
delightful. The clear soup contrasts with its
appearance. The moment you take a bite ,
richness and umami explode in your mouth. The gently sweet egg-curled noodles cling
to the soup and slide into your mouth . The way they sit perched on top creates
the perfect balance between soup and
noodles. This is a shockingly delicious experience
only known to those in the know … … at 48 years old . Staff: Up until about 38… I was kind of drifting. I love delicious food , but among all that , I guess I just really love ramen and
noodles in general . Staff: I’ve decided I want to do things like
this. I’ve decided I’ll retire at 55 .
That’s the only thing I’ve decided. What
I’ll do after retiring is build something
like a ramen lab deep in the mountains .
There , I want to chat with customers and
create customized ramen just for them,
like a little temple school . It’s about the operating funds, right? I need to earn money at each shop so I can
play around like that. I think things born from play are
incredibly good. Because I want to do that , I have to make sure each shop generates
proper sales now. Staff: Your dedication is incredible . Yeah , well, it’s not like I’m thinking about
ramen day and night . I incorporate elements of playfulness too . Staff: It was delicious. Thank you. Making staff fried rice. Want some? Chinese noodles ? Shall we go for it? Secret limited edition Chinese noodles .
Only the boss can make them. Of course, the staff don’t know the recipe
either . Here you go! First, take a picture of the beautiful
presentation . Let’s eat. A sip of the soup … Ah~ It’s already delicious , right? Delicious from the first sip . Want to try it? The female staff member also experiences
the shocking flavor. It’s delicious. After finishing her fried rice , the
female staff member heads to the kitchen . She makes ramen and continues eating
silently… First layer, second layer . Homemade sauce. Extra thick tonkatsu double . Massive chicken nanban. Sweet vinegar sauce. Tartar sauce . Chicken nanban with tartar sauce.
This is the one. The chicken is thick and juicy. Chicken katsu . The famous chicken katsu. Popular menu item chicken katsu . This size… It’s so delicious I won’t be able to work
after this. The flavor is great and the portion is
huge . Free rice refills fill you up, so you can get as many refills as you
want. Unlimited rice refills!!
We infiltrated the roadside chicken diner
beloved by workers! Kitakyushu City, Fukuoka Prefecture Tori-Yasu Shokudo , Established 1974 Rice, Miso Soup, Cabbage – Free Refills Preparing … Owner Matsuda Blended Miso The day starts with preparing the miso
soup. Dissolving the miso . At a set meal restaurant , Rice, miso
soup, side dishes, small bowls . So much prep goes into one tray. That’s why it takes so much time starting
in the morning. Taste test. Done . 200 servings of miso soup Transfer to the stockpot . Heave-ho . Keep warm in the soup jar. 8: 32 Today’s cabbage is from Gunma. Domestic
cabbage. That’s about 15 heads. We use a huge amount of cabbage daily. Since cabbage refills are free , we make
tons of shredded cabbage. Remove outer leaves. Cut cabbage. Carefully remove core . Shred . A mountain of shredded cabbage. Transfer to colander. Revive. Clean work surface every time. Chicken breast. Prepare 40kg daily. We use fresh domestic chicken. We peel the skin and inspect all the meat. Sometimes you find bones like this. We remove any attached parts by hand. Inspection of 20kg complete. Moving on to inspect another 20kg . Staff: Do you like chicken ? Yeah, I like chicken. I go to yakitori places at least once a
week. We don’t have yakitori here though, haha. Shall we start prepping? Sanitize hands. Spread them out flat for even cooking. Use one whole piece per serving. Volume is our selling point . We want customers to leave full. Tori Yasu has been around for about 50
years in my family . I’m the third generation. Chicken breast prep complete. Crack eggs. Mix it. Fry the chicken cutlets . We marinated them last night. Even though they’re pre-seasoned, we’re
coating them with breadcrumbs now. Flour, dip in egg, fresh breadcrumbs. A large piece . Pre-fry it once. We pre-fry it once, then fry it again
right before serving the customer . To save time and get that crispy coating . We double-fry here. They gradually float up . Drain the oil . Crispy chicken cutlets with a standing
coating . When an order When an order comes in, we
fry it again to finish Thanks to the owner’s kindness, I got a
chicken cutlet set meal. The giant chicken cutlet is this size even
compared to a banknote… Enjoying crispy cutlets before opening. Making dashimaki tamago. Spread the eggs. Roll gently. Roll in multiple layers . A large dashimaki tamago is complete.
Shape it with a bamboo mat . Sauce. The sauce for the chicken cutlet. Our sauce is also homemade. It’s a refreshing sauce. The sauce is complete . The sauce at Tori-Yasu pairs perfectly
with plenty of sesame… Combine. Drizzle the sauce… The crispy coating and tangy homemade
sauce make it easy to polish off three
bowls of rice… Transfer the sauce to a bottle. Pour it all in, leaving none behind. Mentaiko. Mayonnaise . Mix. Homemade mentaiko mayo. Rich and perfect with both chicken katsu
and rice. Transfer to a container . Prepare small bowls. Get ready ahead of the lunch rush. The rice is cooked. Head to the self-service corner. Rice refill station. Clean before opening. Don’t forget the outside; wipe the
windows. A lineup of impressive, meaty dishes. Chicken Chicken Katsu Set 1200 yen Sweet
Potato Pork Katsu Don Set 1380 yen Chicken Nanban Set 1300 yen Salt-based
Karaage Set 1200 yen Karaage Curry 1200 yen Ginger Pork Set
1300 yen Super Pork Tamago Don 1380 yen Tonteki Set Single 1450 yen Tonteki Set
Double 2250 yen This is the absolute winner Chicken Katsu Tonteki started recently This one’s
selling pretty well too The double comes with two patties stacked Tonteki Set Meal Double 2250 yen Tori Yasu Shokudo’s super thick tonteki Rice refills available Set meals come with
free rice refills You can get as many refills as you want Open only for lunch, using about 4 to 6
sho of rice And then there’s the cabbage Cabbage corner next to the ticket machine Cabbage refills are over here You can also freely take miso soup
ingredients and pickles . The day begins at this roadside chicken
diner… 11:00 Opening Tori-Yasu Shokudo Business Hours Weekdays 11:00-15:00,
17:00-21:00 Weekends/Holidays 11:00-21:00 Parking lot in front of the shop Total 30 seats Counter 12 seats Tatami seating 18 seats Order by purchasing meal tickets Table condiments 3 types of dressing, soy
sauce, and chili powder. A group of four in work clothes enters. Welcome! What should we do? Chicken Nanban sounds good . Everyone orders Chicken Nanban. Preparing four servings of Chicken Nanban
. Frying all four Chicken Nanban at once. Piling on cabbage . The chicken is fried to a crispy
perfection . Plating . Drenching it generously with sweet and
sour sauce . Tartar sauce . Pouring rice. The Chicken Nanban Set Meal is complete . Nanban . They keep coming out of the fryer . Nanban’s ready. Finishing all four
servings of Chicken Nanban at once . Tartar Tartar sauce and parsley. Here you go, sorry to keep you waiting. Thank you . Let’s eat . Bite into the big Chicken Nanban. Delicious . Mmm! Chicken Nanban here. Same for everyone. Damn, that’s huge. You can really eat a lot . Immediately getting a rice refill. Filling up with a hearty lunch. A man comes in alone. Buys a meal ticket. Here you go. Ginger pork. Laying out the pork. Seasoning with sauce. Soft and nicely colored . Ginger pork. Your ginger pork is ready . Take your time. A regular who comes every two weeks. Today it’s ginger pork. This is seriously delicious. He orders something different every time. Chicken Nanban one time, fried chicken
another. The flavor’s great, the portions are huge, and you can get unlimited rice refills to
fill you up . It’s the best. A couple comes in. The Tonteki looks seriously delicious. Wow~ This looks so good. What should I do? The Tonteki looks delicious too~ While they’re deciding, the next customers
arrive . Two guys come in . After you. We haven’t decided at all yet… lol . Tonteki single, this! The big guys also agonize over the huge
menu . Time’s up. They order chicken katsu. They sit down . Take a sip of water. Line up at the counter. Orders come in all at once. Grill the pork . Thick loin cut. Make the yakiniku rice bowl next to them . Pork. Season with sauce . Simmer it down well to let the flavor
soak in. Plate it up. Build a tower of meat. Stir-fried onions. Crack an egg. Place the yolk on top . Super Pork Belly Yakiniku Rice Bowl Finishing the Grilled Scallion Salt Tongue
Bowl. Shredded egg on rice. Laying out the tongue. Pepper . Scallions . Egg yolk. Grilled Scallion Salt Tongue Bowl Set. Pile the beef tongue, take a bite of rice. Top with mentaiko mayo, take another bite. Can’t stop eating. The pork is getting a nice color. Pouring the sauce . Tonteki’s ready! Bean sprouts on the hot iron plate . Placing the Tonteki. Delicious. Finish by drizzling sauce over it once
more. Chicken cutlet is also done. Chicken Cutlet Set. Let’s eat . Tonteki. Thick, fatty meat with great texture. Mmm, delicious. Next to me, someone’s grinding sesame
seeds for sauce . It’s so good I won’t be able to work after
this . Plenty of volume. Chicken cutlet drenched
in sauce. Delicious . Left two slices of tonteki for a rice
refill . Clean plate. Two women came in. What’ll it be today? Ordered hamburger steak Grilled Hamburger
Steak Set. Sautéed onions. Three hamburgers. Place the heated stone on the iron plate. Garlic butter, tomato sauce, grated daikon radish Enjoy three flavors. Finish by pouring cheese over it. The hamburg steak is cooked medium-rare
inside, so cut it into bite-sized pieces and grill it
on the stone. It’s placed there after refills of rice,
etc. Feel free to take as much as you
like. Hamburger Steak Kuwayaki Set. Cut the hamburg steak into easy-to-eat
pieces. Grill it on the stone to your liking . 11: 45 Decide next menu before leaving. Next time, that’s good . Should we try something adventurous? Very satisfied with the hearty lunch . Order for half chicken katsu and half
chicken nanban comes in . We usually fry a big batch and keep it
ready . Otherwise, we’d never keep up . Half chicken katsu finishes first. Half Chicken Katsu Set . Half Chicken Nanban also finished. Volume you wouldn’t expect from “half”. Dig into the chicken nanban . Followed by white rice and miso soup . Half Nanban . Delicious. Sweet Potato Pork Katsu Don Set Ordered. Add granulated dashi to the egg whites. Whip it up. A dashi-infused meringue is
complete . The cutlet is fried . A thick cutlet . Plated . Sauce. Finished right in front of you . Top with the meringue and it’s done. Sweet Potato Pork Cutlet Bowl Set 1380 yen . A huge cutlet spilling over the bowl . Fluffy meringue. A uniquely three-dimensional set. Break the yolk and it instantly transforms
into a rich sauce. The egg’s richness gives it a mild flavor The thick cutlet has a crispy coating and
is delicious . The shiso leaves and shredded egg
underneath provide a refreshing finish . A dish satisfying in both appearance and
taste. A man with a pencil behind his ear enters. Orders the Chicken Nanban Set. Sweet and sour sauce. Tartar sauce . Parsley. The Chicken Nanban Set is finished in no
time . Also prepares a half portion . Chicken Nanban Set and Half Chicken
Nanban Set. With practiced hands He cracks the egg
with practiced ease. First, he eats plain white rice. Then, a bite of the Chicken Nanban . Delicious. I always get the Chicken Nanban. The skin is crispy, and this tartar sauce… this is good. Whenever I come this way , I always come
here . Staff: Afternoon shift (work) and I can push through. Finish with a small amount of rice topped
with egg . All gone . Energy charge complete . The restaurant is always bustling with
customers . The kitchen keeps moving . Refills of miso soup are popular . People come one after another to the rice
refill station. Chicken Katsu Set and Half Chicken Nanban
order . Half Nanban . Large Chicken Katsu. Half Chicken Nanban is ready. Finish the Chicken Katsu too. Fried moist and juicy. Chicken Katsu Ch icken Katsu Set and Half Chicken Nanban
Set . Chicken. Chicken Katsu Set: ¥1,200 . A luxurious set featuring a large chicken
katsu and three small side dishes. Rice
and miso soup are free refills. This is the size of the chicken katsu,
made from a whole chicken breast fillet. The crispy coating whets the appetite. The fresh domestic chicken breast is moist
and tender. Grinding sesame seeds to make the sauce. The shop’s special blend sauce . Refreshing. Sauce pairs perfectly with
the chicken cutlet. Recommended to pour the egg over rice. Drizzle soy sauce for tamago kake gohan. The sheer size makes you want to take a
photo. Two salarymen in suits visit the shop. “Anything’s fine …” Fried chicken curry … Tonkatsu… Hard to decide… Whatever’s fine (second time) Ordered the grilled offal set and the
chicken nanban set . Please. Nanban offal. Preparing the grilled offal. Offal. Sauce. Onion. Onion. Bean sprouts, Garlic chives. Plated on the skewer . Fried egg. Skewered grilled offal complete. Finishing the Chicken Nanban . Sweet vinegar sauce . Tartar sauce . A hearty lunch break meal . Skewered grilled offal. Absolutely delicious. I always get the Chicken Nanban myself. Chicken Nanban is delicious. Junior colleague orders Chicken Nanban . Delicious. The chicken is thick and juicy. Getting a rice refill. Staff) Does Chicken Nanban make you eat
more rice ? Yeah, I end up eating a lot. A group of five workers in uniforms from
nearby come in. Making ginger pork. Pork cutlets frying next to it. Finish the chicken cutlets first. Two chicken
cutlets and Chicken Nanban complete at the
same time. Plate the ginger pork too . Ginger pork. Rice fills the table. Making tamago kake gohan . Chicken cutlet. One bite of chicken cutlet. Delicious. Staff) I thought it might be too big, but it’s just right . Ginger pork . It’s crazy delicious. Eat a lot to fuel up for the afternoon. Ordered the Salt-Dressing Karaage Set . Tossed fried veggies and karaage in salt
dressing. Salt-Dressing Karaage Set: ¥1,200. An order for Katsudon came in . Onion. Poured a generous amount of rice into the
bowl . Two eggs. Covered it . The pork cutlet was fried . Added shiso leaves. Katsudon complete. I ordered the Katsudon. Saw the photo and thought it looked delicious. Thick cutlet with
amazing volume . Super crispy and tasty. Ordered the Double Tonteki Set. Two pork loin slices . Slow-grilled over time. Seasoned with sauce. Letting the flavor soak in. Finished grilling. Cut. Bean sprouts . Tonteki . Layered on top . Added extra sauce to finish. Double Tonteki Set: ¥2,250 . A set with huge impact and volume . Tonteki is double-layered. Thick Its size, both in thickness and
width, is unmatched . Seasoned with soy sauce and butter, it
makes you want to keep eating rice. The pork is richly marbled with fat,
offering incredible sweetness and umami
satisfaction. The small bowl of mentaiko mayo is
delicious on its own or on rice. It fills you up heartily . I’m completely
satisfied with Tori-Yasu’s flavor. A volume-focused diner packed with
customers until closing time . Hakata Ramen Matsuo Shoten , Kamata ,
Higashi Ward, Fukuoka Prefecture Egg Fried Rice Famous Ramen + 650 yen for the Infinite
Half-Chahan Challenge! Fried Rice Set: 150g per plate. Endless Half-Portion Fried
Rice challengers keep coming! Excuse me~ Half-portion fried rice refill ! Refill !
Two half-portions! The kitchen churns out endless
half-portions… Served in mere minutes. The big guys devour half-portion fried
rice!! The shop wall displays
district-by-district fried rice records: 5 plates (refills) 5 times , 4 times. Today, 7 plates eaten. Big eaters flock in aiming to break the
record! Amidst this… Big Guy) 8th bowl . Udon Soba) 8th bowl!? Sorry! 4 more (plates)! Can the big guys break the record…? To
the main story. Kamata, Higashi Ward, Fukuoka Prefecture
National Route 21 2 min drive from Fukuoka IC Established 2018 Hakata Ramen Matsuo
Shoten Hours: 10:00 AM – 10:00 PM 2 Signature Dishes Manager Nakano Warm up your chilled body with a hot drink Staff) What’ll you have? Always black coffee . 8:19 AM Start work . Prep begins. Massive batch of pork bone soup being
prepared . Alright! Let’s do this. Ignition. Morning hellish cold. Staff) Manager, are you sensitive to the cold ? Yes, I am . I get cold
easily. The soup uses the “calling back” method . It should boil in about 30 minutes. It’s like nurturing it here and then making it over there . Transfer the pork
bone soup cooked in the clay pot to the
stockpot to finish it . Chashu . Before opening, run the bowls through
the dishwasher . The rice supplier has arrived. We’re out of rice, we’re out of rice. 30kg. Thank you . Chopped onions. Staff) What are you putting in? Onions. All this rice is for fried rice . To spread the flavor. And we add oil too . Oil . Mixing. By pre-cooking it, we can serve
half-portions of fried rice faster. Staff) How many servings for fried rice at
peak times? Seriously , that whole one was gone in a
day. That 30kg … No wonder we’re short on rice. That’s
an insane amount… Staff) What are you checking? The soup’s consistency. Thickness and all . Judging the soup’s readiness comes from
years of experience . Stir thoroughly, then check the thickness. Pour the finished soup into a bucket. Transfer the soup from the right kettle to the left kettle. Adjust the heat. We manage the soup with data. Maybe add a bit more … Back fat. Simmer it further from
here… Preparing boiled eggs. Poke a small hole. Boil them . I used to work with the owner here at
another ramen shop back in the day. Did that for three years, and this place
is about my fifth year. I do like ramen, yeah. When I was a student , I worked part-time
at Ichiran . The rich aroma of pork bone soup drifts
through the air… The egg timer goes off. Let’s wait a bit longer. Female staff arrive for work. Put out the flag. Ooh~ . Um… That’s it for now. Gotta go exchange money. No 500-yen coins. I’ll be right back. ~ Alright, I’ll be right back . Manager Nakano goes to exchange money. The boiled eggs are done . Peel the shells. Soak them in plenty of simmering broth for
the seasoned eggs . Mix them. Leave them for two days to let the flavor
soak in . The manager returns from exchanging
money. He’s in a pretty good mood. 9: 48. Put in contacts . All preparations complete. 10:00 Opening. Open for business . No one here . Open for
business. Hakata Ramen Matsuo Shoten. No regular holidays . Business hours :
10:00~22: 00 Infinite Half-Fried Rice Set Order by purchasing meal tickets. Ramen : 750 yen . Ramen with Simmered Egg:
850 yen. Ramen + Half-Fried Rice Set: 1100 yen.
Ramen + Infinite Fried Rice Set: 1400 yen. Any ramen can be ordered with a fried rice
set . Toppings and side dishes also available. A man in a knit cap enters . Orders Ramen and Half Fried Rice Set
1100 yen Order placed. Ramen also ready. First, he digs into the fried rice. It’s so delicious, the spoon won’t stop . He sprinkles sesame seeds on the ramen,
but… his hand keeps reaching for the half fried
rice . Finally, he starts slurping the noodles . Ends with the half fried rice, as
expected. He left looking satisfied . A man comes in alone . How firm do you want the noodles? Extra firm. Egg. Rice. Salt & pepper. Green onions & soy sauce . He tosses it lightly. Half fried rice, here you go. Finishing the ramen . The extra firm noodles are boiled quickly
and served immediately. Chashu pork. Green onions. Ramen and half fried rice set, 1100 yen . A carefully prepared, light pork bone
broth… Sprinkle sesame seeds, top with ginger. Slurp the noodles while enveloped in hot
steam . Then shovel down the fried rice in one
go . Finish with a sip of soup and a drink of
water. Thank you for the meal. Just 8 minutes and 42 seconds from
entering. Finished the ramen and fried
rice, then left. Manager Nakano takes a breather. Damn thing’s ice cold . Here we go. The onion rice for fried rice is cooked. Transfer it to the steamer tray . Spread it flat to prevent moisture
buildup. The half-fried rice made with this
onion-infused sweetness is exquisite. A regular male customer arrives. Prepared plain rice before his order. It’s like having the place to myself . (The usual plain rice) I was ready. Boil the noodles. Pour the soup. Ramen complete . Sorry to keep you waiting . Eat rhythmically: soup → noodles → plain
rice. The regular puts ginger on his rice , sprinkles sesame seeds on top, and eats . As the man eats… A man in a suit arrives. Buys a meal ticket . Extra firm noodles . Sits at the counter, leaving one seat
empty. More customers enter . Ramen served in just 1 minute and 32
seconds. He slurps the piping hot noodles with
gusto. An extra noodle order comes in . “I’ll set your extra noodles aside. ” The suit-wearing man also orders extra
noodles. “Extra noodles ~” “Here you go, extra noodles! ” He immediately drops them into the soup and starts slurping again. Orders come in all at once. A red card is placed on the table for the
pair . Staff: “The red card… is placed so customers who ordered the
Infinite Half Fried Rice can see it .” Finally, the Infinite Half Fried Rice
begins here. .. Before that, fry the gyoza . Make the fried rice . Rice. While making the fried rice, check on the
gyoza . Plate the fried rice . The gyoza are done too . Here you go . Gyoza, right? Pour sauce into the bowl . Boil the noodles. 8 slices of chashu . Green onions. Chashu noodles ready . The two visiting the shop for the first
time that day. One bite and they can’t stop. Great seasoning, delicious . Staff) How many bowls do you think you
can eat ? Oh~ about five bowls. Is that about right? Half-sized fried rice is 150g per bowl. The light seasoning makes it easy to
gobble down . The first bowl was finished in an
instant. Excuse me ~ Refill of half fried rice . After rinsing their mouths with water, the refill arrives in just 17 seconds. The unstoppable man in blue orders a third plate. He then challenges the “Chinchiro” dice
game for extra noodles. The dice roll determines
the amount and price . He decides to add two extra servings of
noodles . Boil the extra noodles. The half fried rice is also nearing
completion . The refill half fried rice and extra
noodles are served simultaneously . And then Fourth plate . Finally, the fifth plate . The unstoppable infinite half-plate
fried rice… I’m getting pretty full . This is crazy. The entire wall is lined with
district-specific fried rice records. This guy was impressive, but there’s
always someone better… Thank you for the meal . Ahh, that was delicious . Staff: How many plates did you have
today? Five plates. My goal was ten plates, but I ate breakfast earlier so it didn’t work
out… haha. It’s surprisingly light and easy to eat. Eating it while slurping ramen soup goes
well together . I’ll be back . A super satisfying meal. Ordered two servings of ramen. Cooked separately to match noodle firmness . Ramen: Starting with firm noodles? The next ramen was ready immediately. Regular noodles done . Manager Nakano jogs back to the kitchen. Making half-portion fried rice . Egg, rice, scallions . Half-portion fried rice set. It’s a light-style pork bone broth , very
tasty . Time for the dice roll for extra noodles. Rolled the dice. Odd number, so double
price, double portion. Firm and regular noodles. Extra
noodles ready. ~ Enjoyed the second bowl . Tamago-tama (marinated egg ) Ramen with egg ready . Green onions . Two servings of half fried rice complete . Most customers order half fried rice as
a set . Big brother enters. Orders ramen and the infinite half fried
rice set. Serves the ramen first. Here you go . Refills are free. Second plate. Alternates between ramen and half fried
rice. Third plate. Here’s your refill . Fourth plate of half fried rice
finished. Two half portions. Okay! Finished the half fried rice at lightning
speed. Lots of extra noodle orders too . Extra firm please. Satisfied salarymen heading home . Quickly cleared tables. Took out the marinated chashu. Homemade chashu has a refreshing taste and
is delicious. Added more soup. Carefully strained out the back fat . 11: 15 Customers start increasing as
lunchtime approaches. They keep coming in . Full in no time. Parking lot is packed too . Manager Nakano handles the massive orders
all at once. Infinite half-plate fried rice rush! Finishing three servings of half-sized
fried rice at once, serving immediately . Shaking the wok again . Done~ Seventh plate of half-sized fried rice . Delicious. 12:09 Peak time, the shop is packed. Ate seven plates today . Cooked over a strong flame, so it has a nice, crispy flavor and is
light to eat . Staff: “Are you full? ” Yes, I am! The line never stops. Refill orders fly everywhere . Ramen is carried out one after another. Half-portions of fried rice also arrive. The man on the left puts ginger on both
his ramen and half-portion fried rice. This man skillfully uses both hands to
continuously eat noodles, soup, half fried
rice. Two men sit down at a table . Ordered firm noodles . Two “endless refills” orders . The red card signifying endless half
fried rice is placed . Boiling noodles . Serving ramen first . Making half fried rice . Seasoned with scallions and soy sauce . Half fried rice. Absorbed in eating the fried rice,
slurping noodles midway . Two refills . Immediately diving into the second
plate. Eating with ease. Two half-portions! Here are your refills. The two finished nine plates. First time. It was delicious . (Refills) Five times. Four times . Staff: Are you full? Yes. They savored the infinite fried rice to
the fullest and left. Next, this group of three . Soup. Ramen is ready. Excuse me, I’ll dig in. Generously sprinkle sesame
seeds . Just as the ramen was brought to the
three, a red card was placed in front of the guy
in the middle . First, everyone slurps the piping hot
noodles . Excuse me , I’ll start. Half fried rice . Next, everyone digs into the half fried
rice . Refill. Plenty of egg. Add rice, then pour more egg over it . Stir-fry with scallions and soy sauce
for a fragrant aroma. Upon receiving the half portion of fried
rice, they start eating without putting it
down once. Taking some ginger , they take a big bite to cleanse the palate . They devoured the half portion of fried
rice in an instant . Refill! The man next to him ordered extra noodles. With tonkotsu ramen, extra noodles are
non-negotiable. After finishing their third plate of half
fried rice , “Would you like a refill?” No, I’m good. Thank you for the meal. Infinite fried rice. Three bowls . Staff: It pairs perfectly with ramen. Part of why it tastes good is eating it
with ramen . Staff: What eating style do you
recommend for first-timers? Since it’s all-you-can-eat fried rice, coming with an empty stomach is probably
best. They leave completely full . Lunch sees a constant stream of
customers. I spoke with a man who had just finished
eating . Today it was ramen and half-portion
fried rice . Not the refill option. I tend to overeat . I ate about four bowls. The ramen here is really delicious. Easy to eat , but it also has a solid punch from the
back fat and such . It feels like a ramen shop you could eat at every day .
Ramen shops often have fried rice with a
strong flavor, but this one… It’s a gentle
deliciousness that makes you want to order
more. I’ll definitely come back. The Infinite Half-Portion Fried Rice
everyone raves about . A new record was
set that day too… Four guys from the construction site came
in. Everyone ordered the Infinite Half-Portion Fried Rice. The momentum to
make half-portions doesn’t stop. They plate them all at once . Add the spoons. Four plates of
half-portion fried rice complete
simultaneously. They mindlessly slurp ramen and eat
half-portion fried rice . They immediately start making refills of
half-portion fried rice . One plate . Two plates. Three plates. Four plates . Five plates of fried rice. Half-portion fried rice keeps getting
served . Atsu The big brothers stuffing Atsu’s
half-portions of fried rice… More are brought out . (Sister) (The highest number of plates
served is) 15 , right? Big Brother) That’s insane… Big Brother)
15 is tough… Big Brother challenges the high wall!!!! Sorry! Four more plates! Manager Nakano: The shop’ll go bankrupt
and close down, haha! Done! The manager personally serves the food . A man devours the half-plate of
fried rice , looking delicious . Big Brother : Eighth
plate . Udon Soba: Eighth plate!? Well , it’s eight plates now, so maybe I’ll aim
for eleven. A new half-plate of fried rice arrives . Udon Soba: Are you going back to work
now ? I am! I’ll make sure you work properly lol. Time limit is one hour during lunch break! Counting the current plates . Big Brother) Two more plates. I’m Dazaifu, so I’ll take seven plates . Quickly making half-portions of fried
rice . Fast service is also a selling point of
Matsuo Shop . Dazaifu Big Brother) Alright! With this, I surpass Dazaifu. Adding ramen soup as an arrangement . Taking a break to check how full he is. The two Big Brothers in front have already
eaten massive amounts of half-portions of
fried rice, but he shows his manliness!! Then he finished the 8th plate and pumped his fist . Since Dazaifu-san went 8 plates, it’s a new record . Anyone who beats the local record gets a free pass for infinite fried rice . Since awards start at 5 plates total , you start with (at least) 5 plates . What if you leave some halfway?
(Sis) It won’t count. You’ll need a new certificate filled out . Dazaifu Big Bro) Bring it on, Dazaifu ! Udon Soba) How’s your stomach feeling? He showed us his belly stuffed full of
fried rice . And then, an even tougher contender
arrives. The 10th plate (tying the record) of fried
rice is brought out . Rubbing his belly, he digs in! Amidst his friends’ watchful eyes , he
kept eating the 10th plate of fried rice . Eating silently… Finished the 10th plate! And now, the record-breaking 11th plate. He grimaced with agony with every single
bite… He looked in terrible pain… Looking up to the sky , he made his final push! Finished it!!! He gulped down water. His friends applauded his achievement… Eleven plates—probably second place
(across all regions). Big Brother actually finished eleven
plates of fried rice. Twenty-nine plates between four people is
insane… We did it. Seriously? Everyone seeing this is like, “Let’s do
it!” Manager Nakano: Eleven?
Big Brother and crew: Eleven. Manager Nakano: Holy crap. lol Udon Soba: You guys must be stuffed. That’s brutal . Capturing this historic moment for a new
certificate . Dazaifu Big Brother: Seeing this
(certificate) lit me up… I got fired up and ate too
much… I poured my entire one-hour lunch break
into half a plate of fried rice. I’m at 97kg now . I was 105kg until recently. Udon Soba) What do you do for work?
11-Plate Big Bro) I’m a painter. (Usually) I just eat a little… maybe a
bit more than others . Udon Soba) Each plate is apparently 150
grams . 1650 grams!? That’s insane. This is what the plates looked like after
four of us ate. The sheer amount was laughable. Thank you. Belly full and in high spirits, heading
back to the site . Purchased a meal ticket . Challenging the Infinite Half-Fried
Rice. How do you like your texture? Regular, please . Ah, Infinite! Challenge! Infinite one serving! Boil the noodles . Soup. Arrange the noodles . Chashu. Green onions. Ramen complete. Finish the half fried rice . Ramen . Half fried rice. Ramen + Infinite Half Fried Rice Set 1400
yen. The soup is light yet rich. The thin noodles cling to the soup, making
them slide down easily. The homemade chashu is fatty and
delicious! Half Fried Rice. The mild-flavored fried rice pairs
perfectly with the soup . Finished fluffy and separate, it has a
light mouthfeel that makes you want
seconds… First, eat the ramen . Then the half fried rice . Order seconds . Seconds coming up. Second plate comes with ginger. The mild flavor, enhanced by the sweetness
of the onions, becomes addictive . Still nowhere near my big brother’s
level… Three plates and I’m full… After the lunch rush, it’s break time. Staff meals are ramen, of course. The break is short-lived; back to making
fried rice right away . Staff) One last thing—any goals you want
to share for the future? We’re looking for people who want to work
with us . Staff wanted~ Thank you so much. We’ll keep working hard so you can enjoy
it again when you come back to Fukuoka .
We appreciate your support!

0:00　福岡）ふくちゃんラーメン
地図　https://goo.gl/maps/ScBcKdtYB6WF8FsZ8
住所　福岡県福岡市早良区田隈2-24-2
URL　https://youtu.be/VqDemSYApZY

25:20　福岡）博多ラーメン 駒や 総本店
地図　https://maps.app.goo.gl/pALS4b74ovreTdsA8
住所　福岡県糟屋郡宇美町光正寺2-14-7
URL　 https://youtu.be/UBNkhjspI1c

1:10:03　北九州）とり安食堂
地図　https://maps.app.goo.gl/t6vMEzbxcuHQoQdA7
住所　福岡県北九州市小倉南区曽根新田北2-3-1
URL　 https://youtu.be/0AA0CUgmeB4

1:58:25　福岡）博多ラーメン 松尾商店
地図　https://maps.app.goo.gl/Nq5UAa3J5xeV9Deg7
住所　福岡県東区蒲田3-3-9
URL　https://youtu.be/hX2Jcvn5psM

うどんそば 九州 Udonsoba
https://www.youtube.com/channel/UC7ljLL8UKkeVYWsYYZZZrxQ

#うどん #天ぷら #カツ丼

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