広島）毎日働く６０歳の元寿司職人が作ったリピ確定１００％濃縮鯛出汁ラーメンが最高過ぎた。。

広島）毎日働く６０歳の元寿司職人が作ったリピ確定１００％濃縮鯛出汁ラーメンが最高過ぎた。。

Former sushi chef crafts 120% authentic
ramen! A wildly popular, line-forming shop with
repeat customers! Its intensely delicious
soup concentrates the umami of sea bream ! We go behind the scenes at ‘Tai Dashi
Ramen Hisakyu’! Squeezed to 200% concentration— The
owner’s soul poured into every drop is
powerful!! Repeating the same task for an hour. To pay off monthly loans, the ironman
owner prepares massive batches every
single day, 365 days a year . He delivers 100% of the umami extracted
from the ingredients right into the soup! Customers keep coming back to drink every
last drop of that soulful broth!! The former sushi chef’s discerning eye
curates exceptional seafood dishes. You’ll instinctively strike a ‘delicious’
pose . Weekend & Holiday Special! The
uni-packed ramen is insanely addictive… Tough times ahead for a while, huh? Located along the Tenmaga River in Nishi
Ward, Hiroshima City, Hiroshima
Prefecture. First , we shadow the prep work here for
two days. A van arrives . Owner Sakamoto-san (60) arrives for work . 10: 38. Work begins. The fish bones for the sea bream broth . Now we add hot water , cover it, and apply
pressure . Alright, let’s get the noodles going first . Preparing the noodles. Add the wheat flour . Then add another type of wheat flour. Staff: You added a different colored
flour, right? Yeah, that’s whole wheat flour . It’s the bran part of the wheat, right ? Staff) The bran? A blend of several types of flour. Mix salt water and eggs . Now we’ll mix like this for about 15
minutes . While we wait, prepare the sea bream
broth. Add cooking sake and hot water . Light the flame. Cover it . In about an hour, this will go : Shushushush! And this gauge will rise. Pressure cooker setup complete. Back to preparing the noodles . Check the
dough’s condition. Mixing for about 15 minutes. Water and flour, you see. This mixing step blends them
together. We’ll form it into a ribbon. Stretch the dough . Dough roll complete. Next is the “composite” step. We’ll layer
these together. Composite start. Layering two sheets of dough. This is first layer . We do the layering twice . Staff: Twice? Staff: Could you tell us about the noodle
characteristics ? Smooth, chewy , and firm . It’s what we call high-hydration dough , with about 37% water relative to the
flour . Hakata ramen, for example, is
low-hydration . (Hakata) That’s around 28% or so. Staff:
So this is a bit more? Yeah, more . Hakata-style ramen has that kinda firm, springy texture, right? This
high-water-content dough gives it a chewy,
elastic feel . It really brings out the aroma and wheat
flavor , you know? It took us like three years to get to this
point. Experimenting with ratios, different wheat
types… learning from others, researching . It’s interesting, but it’s different from cooking. More like chemistry . Staff) It’s like development. We’ve been doing this for over 40 years,
but noodle making is fascinating. How should I put it? We use flour for udon , and flour for bread… Staff) Flour for bread? Yeah , we use that too . We researched all
kinds of things and adjusted the mix. And
finally, this… this is it . Now we let it rest. It’s sort of … well, it’s shaped now, but the water and flour haven’t fully
combined yet . We let it rest for about an hour . Staff) An hour? And this is after an hour ? Staff) This is after an hour? Then we roll it out and cut it . We make it into noodles . Sprinkle some flour. Flour isn’t (normally) necessary, but since we use high-hydration dough, if we don’t flour it, the noodles stick
together . We keep rolling it thinner and thinner. Right now it’s 4mm thick. Now it’s 2.5mm . Staff) 2.5mm? Roll it thinner and finally cut it. Attach the cutting blade. Okay! Done. The noodles are finished. Preparing the chicken chashu. Sprinkle pepper on the chicken. Wrap it in plastic wrap . It turns into ham like this . Put it in a vacuum bag. Vacuum seal it. Staff) When you use chicken chashu in
ramen , what kind of flavor does it have? Well, in our case , everyone says it, but it’s not like a kaiseki meal in a bowl
of ramen . We have this concept where we want
people to compare flavors , enjoy various
tastes . So whether it’s chicken or pork , or
something rarer like the sea bream chashu
I’m about to make … Originally, it’s a sushi place, or
Japanese cuisine, so we really want people to enjoy various
things, like a kaiseki meal . Staff) Originally, we ran a sushi
restaurant . And with that mixer from the noodle-making
machine, we ended up tearing it by hand . After that, we just couldn’t handle the knives anymore
, couldn’t make sushi . So now we’re just doing ramen. Back in the sushi days , we’d serve this to regulars as a final
course. It wasn’t ramen, but you know, sea bream somen noodles? He served that warm version to regulars as
a finale . He kept thinking “Wouldn’t this be
delicious as ramen? ” He kept that idea simmering. Regulars
would say, “Delicious! Delicious!” Well, it was tasty, but I thought, ” Hey, what if I made this
into ramen? That’d be interesting.” So I started a ramen shop separate from
the sushi place . Since the sushi place was idle during
the day, I decided to serve this sea bream broth
ramen during lunch hours . I started doing it, but then I immediately injured my hand. After getting discharged from the
hospital, I thought, “Alright, let’s get
started.” just as I was about to open , COVID hit. I thought, “Opening now would be weird,” so I waited . Then there was a period when COVID calmed
down a bit, so that’s when I opened . And sure enough, the media picked up on it. It’s unusual, right? Making ramen broth from sea bream . So reporters started coming from all
over, and that’s how it’s been until now, I guess . Staff: How’s your hand? Did it heal? Well, it healed, sort of . But my fingers … I just can’t make sushi anymore. I can’t make a proper fist . My palm split right down the middle. Staff) Did they stitch it up? Yeah, yeah. Dr. Hirota stitched it up. If he hadn’t,
it wouldn’t have healed . Back then, I was running a ramen shop during the day
and a sushi place at night . Doing both was killing me, probably. Well , the reason I started the ramen
place in the first place? Sushi has a lot of waste, right? It’s raw fish . Dealing with the leftovers was a pain. Not exactly diversification, but… so I thought, “Hey, how about a
down-to-earth ramen shop? ” I’d dabbled in Chinese cooking before , had some ramen experience, so I figured, “Why not try a ramen shop?” Found a place, opened up . Then I thought, “What if I use the leftover
fish from the sushi place for seafood
bowls? Ramen and seafood bowls together
might work . ” That’s how I started the ramen shop . And
it got pretty popular, you know ? Vacuum-sealed chashu done! We vacuum-seal the shrimp too. We have
“Sea Bream Dashi Ramen” and “Shrimp
Ramen.” The Tai Dashi Ramen comes with Tai Meshi
(sea bream rice), and the Ebi Ramen comes with Ebi Zuke Don
(marinated shrimp rice bowl). We serve it as a set with the rice . So you eat the ramen, then eat the rice , and then pour the ramen broth over the
rice to make Tai Chazuke (sea bream tea rice)
or Ebi Chazuke (shrimp tea rice). You get to enjoy it three or four times
over. That’s also one of our selling points. Shrimp vacuum-sealed. Pressure cooker status… … The cylinder started shaking. Turn off the heat. Make sea bream chashu. Sea bream fillets. Prepare the fillets . Arrange them on kombu. Sprinkle salt . Cover with kombu. Stack more sea bream on top. It’s called sea bream kombu-jime.
Actually, by arranging the sea bream like this on
the kombu, and sprinkling salt like this , draws out the sea bream’s moisture. And the kelp’s umami flavor seeps into the
flesh . Six layers stacked, done. Wrap it in plastic wrap . Write the date and weight. Make three of these . Second one done. Third one done! Now, after letting it rest in the
refrigerator for about three days, it’s
ready to use. This one is only on its second day, so it’s still a bit soft. See, the kelp absorbs the moisture from the sea
bream , making it soft . Right now, the umami
from the kelp is seeping into the sea bream flesh. All preparations for the day are complete . 12: 34 Deliver supplies to franchise stores. Pork chashu. Chicken chashu . I gotta get back now. Leave the prep area. Next day . The boss arrives. Enters the prep area . Heads straight to the kitchen . Lights the stove under
the pressure cooker . This is the chicken chashu rolled
yesterday. Heated chicken chashu. Now we’ll cool this down. Cooling the chicken
chashu. Add ice . 10 minutes later… . The chicken chashu is chilled . Remove it from the water. Separate the portion for delivery . The rest goes into the freezer. Make the flavored oil . We’ll use sweet shrimp heads. Fry these in oil now. Flavored oil for ramen. This is the finished product. Shrimp flavored oil. Add the shrimp to the oil . Stir . Concentrate the shrimp’s umami! Basically, it’s like deep-frying shrimp, right ? Fry until crispy . Essentially, we’re extracting the
essence into the oil . Check the temperature. Turn off the heat. It’s changed quite a bit, hasn’t it? The
color. The shrimp and oil have discolored. Remove the shrimp. I don’t know if you remember the first
part , but … Staff) It was pretty clear, right?
Turned yellow . So the shrimp oil too. Once fried , lift
out the heads Let it cool overnight. Tomorrow it’ll look like this . Red, right? The shrimp stuff is coming out. The
essence. Since it’s the heads, the miso (liver and
pancreas) are in there. Preparing menma. Menma. Throw the menma into the pot. Stir-fry in oil. Add water. Add seasonings and simmer . About 40 minutes later, the pot boils . Stir. Taste the soup. Staff) How is it? Perfect! Simmer for another 10 minutes. Let it cool afterward. Done. Menma complete. Extract sea bream broth . Sea bream broth made the day before. The aroma of sea bream fills the kitchen. Prepare ice. Cool while extracting . Adjust output. Wait until all is extracted. Sea bream broth fully extracted. Close the valve. This, you see, is the so-called oil. This is the sea bream oil . This brown stuff is the soup, right? Add more ice . Cool until near room temperature. Open the lid. The fish bones crushed by pressure. I sometimes sprinkle salt on them and eat
them too . Staff) This? You mean this now? Well, this part here… it’s hot, so be
careful. It’s the gill area, see? The neck part. You can eat it just like this. Put the bones in the
net . Staff) You crush them with this? Squeeze it like this to compress and press
out the liquid . Staff) Do we put the squeezed stuff back
in there too? Yeah, yeah, yeah. It’d be a waste
otherwise. You know, you can squeeze out about 10
liters from that . Attach the handle and turn it. Broth still comes out from the bones. Repeat the process . This is what goes inside . The broth comes out automatically . Staff) It comes out through this hole,
right? Scoop out the remaining scraps. About 10 liters of broth squeezed out. Mix the squeezed broth. Concentrated soup complete. Measure the concentration . See where the blue and white parts meet? That’s about 12 percent, maybe ? 13… …13, maybe? Fill the sea bream broth . Connect the cord. Start the compressor . Set the filling machine hose. Prepare the hand mixer too. Position the plastic pouches. Fill while mixing with the mixer . This is way too mechanical… Seal the bags Fill each bag with 1kg . Place in the freezer for about an hour.
Repeat the same process. Filling operation complete. Prepare the chicken chashu as done the
previous day. Staff) It was pretty tough back then, you
know? Like, there was a period… Well, it’s still tough now, though . The burden is huge, you see. Rent and
stuff . We started a franchise, but in the end , we only have one store right
now . If it had gone according to the original
plan, we were supposed to have like five
or ten franchisees . But with the sales and profits from that, it’s not like we’re rolling in it, but we
can barely keep it going. The Kuku ramen shop itself ?
Well , it’s totally packed, you know?
People line up. it’s fine, but this place is basically dragging us down. So, after getting analyses from the
Chamber of Commerce, and they analyzed
things, and sure enough, the ramen shop has this much sales and is making a
profit, so it’d be a waste to shut it down
. We’re renting the whole building now, but we got the contract changed to just the
first floor , so we got the rent lowered. For us, including the principal , we had
monthly repayments of about 500,000 yen . Now it’s down to about 100,000 yen. We’re saving 400,000 yen or so . And the rent, well, it’s not down to
half but it’s close to half. By saving money like this, we’re just barely keeping our
heads above water right now. Staff) It’s pretty tight. Staff) Even so, it’s still pretty tight , huh? Honestly, we used to be closed every
Wednesday , but we scrapped that day off . Now we’re open every single day unless I’m
really sick or have something urgent. Except for Obon and New Year’s , it’s gonna be tough for a while longer . Day 2 work done . The owner, working nonstop every day, leaves the prep area and heads to the
shop. Hiroshima City, Nishi Ward, Hiroshima
Prefecture. 3-minute walk south from JR Yokogawa
Station . Established 2 009. Tai Dashi Ramen Kyuku A shop serving sea bream broth ramen,
created by a former sushi chef who’s
become a media and SNS sensation . 9: 50 The boss arrives at the shop . Opening preparations begin . A busy day starts. Lighting the stove. Preparing the rice. Washing the rice . Putting it in a bowl. Rice washing complete . Soaking the rice. Preparing the chashu. Slicing it with the slicer. ” We cook it for like 4 hours , you see. So 30 minutes at 63 degrees is the minimum
standard . Heating it longer is totally fine. So when we say rare chashu, But if you cook it at a low temperature for 3
or 4 hours, it gets tender. Staff) This is the perfect match for the
sea bream broth ramen. Yeah, that’s right . It’s the time we determined works best . Chicken chashu. Slicing the chicken chashu . Moist and jiggly… Prepare the sea bream broth. Put it frozen into the stockpot. Soup preparation complete . Chicken chashu prep complete . Staff) How many slices are there? One
tray like this? About 60. 60 to 70. Soup made the day before. Pour the soup into a small stockpot. Prepare the noodle boiling machine . Mitsuba. Trim the stems . Warm them in hot water. Tie the mitsuba . Kanae knot . It looks like the kanji for ” 叶”
(Kanae), right ? resembles the kanji for
“叶” (叶), right? 5 minutes before opening. Customers waiting for opening . 11:00 Opening. Hang the noren curtain. Flip the sign . Welcome customers. Tai Dashi Ramen Kyuku Weekdays 11:00-14:00 Weekends/Holidays
11:00-15: Counter : 10 seats . Coat hooks provided. Paper aprons provided. Water self-service. Menu : Tai Dashi Ramen, Tai Rice Set: ¥1300. Ebi Ramen, Ebi Zuke Don Set: ¥1300. Kyuku Ladies Set: ¥1300. Chilled Ramen, Tai Rice Set: ¥1400. Mini Chashu Don: ¥50 Extra noodles 100 yen Immediately after opening, 7 customers
arrive Start making ramen right away Two more customers arrive Add ramen seasoning base Add aromatic oil Boil noodles Make sea bream rice Top with wasabi , complete Additional topping: Pork Chashu Add 5 pieces for +500 yen Yuzu pepper paste Prepare next ramen order Place soup , noodles , and toppings Finally , topped with sea bream chashu. Sorry! Thank you! First, take a photo. Let’s eat! Lift the noodles and slurp. Extra extra chashu. Keep eating the ramen. Pour the soup over the sea bream rice. Make sea bream cha-zushi. Savor the sea bream broth to the last
drop. Check the next order. Shrimp ramen base. Prepare six bowls. Make three simultaneously . Plate three sea bream broth ramen. Customers waiting since before opening. Staff) How’s the flavor? It’s incredibly delicious . This is my first time here. Staff) Heard about us from a friend? YouTube? Staff) What did you order today? The sea bream broth ramen and sea bream
ochazuke set. The broth is rich. The ochazuke is delicious . Staff) So you made it into ochazuke . The thick broth clings to the rice and
tastes amazing… Preparing two shrimp ramen bowls . Two shrimp ramen
bowls complete . Here you go! Sorry to keep you waiting. It’s hot, mind you. Preparing two sea bream broth ramen bowls. Top with sea bream chashu , complete. It has a gentle flavor and is delicious. Staff) Do you come here often? First time here. A work acquaintance said I should try it. There’s a line outside. These two finished everything. Thank you for the meal! This gentleman also finished everything. Leaving the restaurant. It was absolutely delicious! Next, two young men come in. Chef) First time here? Taking orders from customers. Taking orders . Yeah, it’s fast. The turnover rate is
high . Guess the customers are considerate too. Putting the base broth into four bowls . Boiling more noodles. Making sea bream dashi ramen and shrimp
ramen . Topping with extra green onions . Adding two slices of sea bream chashu to
the shrimp ramen . Sea bream dashi ramen and shrimp ramen
complete . First , Take a photo. Wow!! Delicious. Totally a working adult . Super working adult. I’m 31. I’m 38. I love ramen and go to lots of places . Staff: Really? He said he wanted to go today. Try the soup. Delicious. ~ Gobbled down the sea bream rice too . It’s incredibly light , but has this
distinct fishy flavor . Absolutely delicious . The customer by the entrance left. Quickly wiped down the counter. Arranged chopsticks and hand towels. Went to call the next customer . About 30 minutes for one full rotation . Full house again . Already restocking the aromatic oil. Prepared the sea urchin. The sea urchin ramen’s tare . Sea urchin tare and truffle oil. Made three bowls of ramen. Two sea bream and one shrimp ordered. Toppings arranged, complete . Set sea bream rice arrives . Photograph. Enjoy comparing the shrimp and sea bream
broths. Slurp the ramen, devour the rice bowl . Whisk the sea urchin ramen broth in the
mixer . Soy milk-based broth. Prepare the two sea bream bowls first . Two sea bream broth ramen bowls
complete. Plate the sea urchin ramen. Top with mousse-like sea urchin. Black pepper and chopped nori. Neatly arrange sea urchin on top to
finish. Repeat customer . Staff: What did you order today? This is that uni ramen, weekend and holiday special . Staff) What’s this that comes with it? It’s an ikura rice bowl . It’s incredibly delicious . Staff) Any menu items you’d recommend
for first-timers ? Definitely the main tai dashi ramen and
tai meshi set . Staff) Tai dashi ramen and tai meshi
set? The brother duo finished everything . Even ramen connoisseurs would be
impressed by the deliciousness… Left stuffed. Three men entered. Order taken. Tai rice prepared. Next, mini salmon roe bowl made . Generous topping shows service spirit. Wasabi added, complete. Plated all three alone. Tai Dashi Ramen finished. Set’s Tai rice served. Plus the salmon roe bowl. This one’s seasoned, so enjoy it as is . Three customers visiting the shop . Delicious . Staff ) May I ask what brought you to
this restaurant ? A friend . How did you find it? Did you know about
it? We searched around and thought it looked tasty . Tried the soup . It has a delicious sea bream broth
flavor. Carefully plating each one. Just happened to look it up online . Today we had the sea bream broth ramen
with sea bream rice set. It was delicious . A family of customers arrives. Waiting for ramen with the kids. Making two sea bream rice bowls. Sea bream rice bowls complete. Making two shrimp rice bowls . Pouring the sauce . Thank you for the meal! That’s it—thank you very much! The shrimp rice bowl is done . Finally , I make a mini salmon roe rice
bowl . The mini salmon roe rice bowl is done. Slurping noodles with gusto . Staff: Is the ramen delicious? Yeah. Shrimp Ramen and Ladies Set Ramen. The Ladies Set serves
half-sized ramen. This lady ordered the Kuku Ladies Set. First, she ate the ramen . The set comes with a mini chashu rice bowl and half-sized tai
meshi. She ate the mini chashu rice bowl . Then, the dessert crème brûlée arrived . Since she was full, she shared the tai
meshi with her partner . Even though it was her second bowl
today, she kept scooping it up. 12:25 Finished with dessert in a separate
stomach . Ordered the Sea Bream Broth Ramen and Sea
Bream Rice Set. The Sea Bream Broth Ramen is ready . Sea Bream Broth Ramen・ Sea Bream Rice Set ¥1300 Kuku’s signature,
wildly popular menu item . Enjoy three
types of chashu : sea bream, chicken, and
pork A gentle-flavored soup infused with sea
bream essence . Noodles with a chewy, slippery texture
that’s easy to eat . Pairs perfectly with the soup! Tender chicken chashu . Sea bream chashu infused with kelp umami
. Rare-style pork chashu. The set’s sea bream rice. A signature dish topped with three slices
of sea bream sashimi . The sashimi has a satisfying bite. First, enjoy it as sashimi . Then, finish it as sea bream cha-zushi . Pour the ramen
soup over it to make sea bream cha-zushi. Sea bream cha-zushi
complete. Enjoy Kuku’s flavor Enjoy the flavor twice
over . Finished! Next up… A couple with a child arrives. Take their order . Then a group of three customers. Guide them while preparing. Six ramen orders come in . Portion out noodles for the child . Is it good? Delicious. It’s smooth and tasty, isn’t it? Seafood can sometimes have a strong flavor
, but this is easy to eat . I think it’s light and refreshing. They eat silently . Yeah, it’s delicious. You really like sea bream, right ? (Sea bream and ramen) Both are in it .
Is it delicious? Delicious! Make a “delicious” pose. Strike a pose! Three people watch the cooking process. Two ramen bowls finish first . The sea urchin ramen is also done . Eating silently . Finally, making sea bream tea rice and scooping it all in . Finished! Ramen everyone can enjoy! Repeat customers order sea urchin ramen
and sea bream broth ramen. Plus five slices of pork chashu topping . Two people look at the menu. They seem interested in the cold ramen too . While they’re doing that… … The ramen arrives Though tempted by the neighboring sea
urchin ramen, they eat their own. They decide to try a taste of
the sea urchin ramen . Hmm! Hmmmm!? The two enjoy their ramen together . The next customers… Ordered the Sea Bream Broth Ramen Set and
the Ladies Set. Took a selfie from an angle . Added yuzu pepper from the table
condiments and ate the ramen. The guy next to them added an extra
serving of noodles. Ate until stuffed. Then ordered the Sea Urchin Ramen Set . The Sea Urchin Ramen arrived. Their companion got the Mini Salmon Roe
Bowl . Hokkaido Sea Urchin Ramen・ Mini Salmon
Roe Rice Bowl Set ¥1,800 A special weekend/holiday menu. Luxurious ramen overflowing with sea
urchin . Creamy soup made with sea bream broth and
soy milk . Enjoy the unique shape of the carefully
crafted noodles. Mini Salmon Roe Rice Bowl. Regular price
¥800. Salmon roe overflowing from the rice bowl . The popping texture is irresistible… Mixing rice and cheese. Oi-meshi complete. Oi-meshi with Parmesan cheese: ¥150 . Staff: “Well, boss, great work today! ” “Great work today! ” Staff: “Tell me the founding year. ” “Well, if you count from when we started
as a sushi restaurant … um, 16 years ago .” Staff: “And how many years since
becoming a ramen shop ?” It’s been 6 years since we became a ramen
shop. Our future goals are, well, since we’re franchising , we’d like to increase the number of
franchise stores. Also, we plan to open more company-owned
stores . To make ourselves even more known to
customers . That’s right . Staff) If you have a message for our
regular customers , please share it. Thank you very much for choosing Tai Dashi
Ramen Kyuku ! We truly have many repeat customers , and we are deeply grateful. We look forward to your continued
patronage.

店名　鯛だしらぁ麺　久九
地図　https://maps.app.goo.gl/926KuWHTVHZd3DsbA
住所　広島県広島市西区横川町2丁目8-3

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うどんそば 広島 岡山 Udonsoba Hiroshima Okayama
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