【吉村家直系】全国から客が殺到。激シブ店主と家族が大行列をブン回す衝撃の家系ラーメン屋

【吉村家直系】全国から客が殺到。激シブ店主と家族が大行列をブン回す衝撃の家系ラーメン屋

The taste of Yoshimuraya’s family tradition!
Suehiroya People come from all over Japan for this taste. What are you planning to eat today? It is chashu noodle. Medium size chashu pork noodle. I cannot forget chashu pork here. When it is on top of hot ramen soup, the meat looks so tight and complete. Family ties supporting the owner. Chashu-men (seasoned egg added). Oh~! Amazing! Too good! Too good! Chashu-uma! The best flavor! When it’s good, people, people laugh, don’t they? Just tasting good is not good enough for me. I think there’s an emotion on top of pleasure. Creating a restaurant that can be inspiring. I wanted to do this, and I thought I would do what I could. Rokkakubashi, Kanagawa-ku, Yokohama, Kanagawa, Japan 6 min. walk southwest from Hakuraku Sta. on the Tokyu Toyoko Line. Located on Kanagawa Prefectural Road No.12, Yokohama-Kamiazou Road. Iekei headquarter, Yoshimuraya’s direct lineage.
Suehiroya. 6:00Stocking up begins. Suehiro-san, 55, owner of the restaurant. The owner, who was originally an office worker, trained at “Iekei Sohonzan Yoshimuraya” and opened his own business in his 40s. The restaurant is very popular with customers from far and wide, and there is a huge line of customers every day. Chicken oil. Ajitama preparation. Preparation of chashu pork begins. Fresh pork thighs from Japan, today 130 kg of chashu pork is prepared. Suehiroya’s specialty, kettle-baked chashu pork. Suehiro-ya’s speciality is the kettle-baked chashu (pork).
Selected parts that do not go into ramen are used. (Owner) Of course, boiled pork never gets burnt. (Owner) In the case of roasted pork, you have to watch it all the time. Moist areas are less likely to burn. Areas with less moisture tend to scorch more easily. And that’s baked in one pot, so it’s natural for it to be unevenly browned. To bake everything as deliciously as possible. How to hang them, where to put them, how to place them, angles. And the distance between the meat and the meat. Meat deforms when it’s cooked. And you hang it up in anticipation of that, of course, every day. But still, every day, it’s a series of failures. Sometimes I feel depressed when I fail. And if you don’t fail, you’ll never succeed. And there’s no feeling. I guess that’s the way to gradually build up your skill. (Owner) That’s the limit, a little over 130 kilometers. Close the lid and let it hang roast. Fire the kettle. Delicate work of adjusting heat. Bowing toward the kettle. (Shopkeeper) Not a reminder to myself, though. (Shopkeeper) With the hope that it will taste good, you know. The place where raw meat is used is cleaned and disinfected with boiling water. (Owner) This July will be the 13th year, I think. I have three children. My oldest daughter, my second daughter, and my youngest brother, who is my oldest son, my oldest daughter’s husband. He is living in our store. I feel like we are here now because of the hard work of our children and our employees. Employees come to work. Reservations for kettle-baked chashu lumps are announced on social networking sites. Reservations are accepted by phone. Many calls for reservations were received during the interview. There are many repeat customers. Preparation of seasoned quail eggs. (Shopkeeper) Domestic quail. Domestic is expensive, everything. Because they don’t have the skill, you know, they’re concerned about these things. It’s like doing it with the help of materials as well. Preparation of hot spring eggs. (Owner) We have a menu called “Onsen Tamago”. LL eggs. (Yolk density) 8.5 out of 10. Very dense this is made into a hot spring egg. Preparation of seasoned eggs. Ajitama are 3L size, which is a size not available in the market. Rice is cooked. Koshihikari rice produced in Tochigi prefecture. Soak in water for a while. Spinach and komatsuna arrive. (Staff) What toppings come out the most? (Owner) The one that comes up the most is spinach. Today, you know, spinach is 180 leaves. Today, 30 leaves of komatsuna. That’s 210 leaves in all, and that will all be gone (in one day). (Shopkeeper) So this is komatsuna. This one is extremely good quality, you know. 100% raw spinach is cut in the morning at Yokohama Vegetables. It’s a local vegetable, so the bundles are huge. Spinach is boiled in a big skillet. (Owner) I bought this skitter just to boil spinach. Inside is a large colander specially designed for this purpose. (Shopkeeper) You can tell the quality of an item by its color, or something like that. If it’s a B-grade item, it’s yellow. Cleaning the refrigerator. (Owner) I clean it every day. I do a big cleanup in the morning where I can’t reach. Cleaning well in the back. (Owner) When you become a manager, of course you have longer business hours. I’d like to do it for half an hour or an hour longer. After all, our house closes at exactly 21:00. From there, “I’m going to focus on cleaning,” I took that one, didn’t I? If you make pork ramen, if you don’t wash it for a day, it gets gritty. Look at the exhaust fan and so on. It’s like it looks like this. You can see the daily accumulation on the shiny cleaned ventilation fan. The panel is also nicely polished on the front and back surfaces. (Owner) Like it’s a cleaning tool. For example, sponges, gold scrubbers, those are still weapons. You don’t use the same gold trowel forever. Whether it’s a sponge or a trowel. When you get a little bit dirty, you replace it with a new one. People are still going to cut corners. You can cut corners all you want in this industry. If you cut corners here, you can’t make a good product. If you take the easy way out, you’ll never make a good product. Especially me. Preparing vegetables for toppings. Gala arrives. Soup preparation. About 170 kg of gala. (Owner) As you can see from the color, it’s a very nice item. Like this. No drip at all. The owner checking the chashu. (Shopkeeper) That’s it. Secret. (Owner) It’s kaeshi, which goes into ramen. It’s a ready-made product. I said, why are we doing this? So that the hot ramen goes to the customers as much as possible. Kikurage. Fresh wakame seaweed from Sendai. Raw is very expensive. Because I think raw is definitely better. It is very tasty and smooth, and the flesh is thick. Divide spinach into servings. Stored in refrigerator. (Owner) I fill this Tupperware and put it in the freezer. I’ll put it out at about 5:00 p.m. today. We can keep it fresh and serve it to our customers as it is. After all, if it is refrigerated, it gradually loses its freshness. Chashu pork is baked. Chashu is put on Kaeshi before it is completely heated. There are 4 ways to cook chashu pork. Today’s method is the second most smoky one. I don’t get this one. This is the feeling. The meat isn’t burned at all. I take the meat out of the pot just before it’s heated all the way to the center. When you cut it into thin slices and put it in ramen, it makes the meat tighter. It makes the ramen noodles look complete. The single roast is also baked. (Owner) This is a loin. It’s usually raw, but it’s all cooked. Because it’s evenly heated. Weighted and firmly soaked in Kaede. Small char siu pork becomes a snack for employees. The kettle is washed immediately. This is a daily process, ours is spick and span every day. It’s a tool that gets covered in grease every day. I’m thankful for this kettle. Filter of kettle for baking chashu. This is washed every day. Dirt or oil comes out in one baking. I will wash this clean every day. (Staff) You clean this much at the time of preparation. It’s only been 4 hours since I arrived at work. I’m the dirtiest. I’m the dirtiest. We have to do what we can until then. (Staff) Are you here at 5:00 today? Unfortunately, in this industry, you know, time hardly ever shrinks. I’m busy tomorrow, so let’s hurry up, or I don’t have a job that can be shortened by rushing. I’m running all the burners, dishwashers, kettles, and exhaust fans. There’s no room for shrinkage. I said, what else am I going to do? I have to go to bed early and get up early. So a little failure can do a tremendous amount of damage. But still, sudden accidents happen. Yesterday, one of the burners didn’t fire at all. I had to take it all down by myself and break it all apart. Then you have to cut the job by process of elimination. Somehow we have to do at least that before these kids come to work. Finish all the preparation and preparation for sales. This is my responsibility. If this is not finished, it’s bad for these kids. The charcuterie that I prepared. Cutting chashu pork. Eldest daughter’s husband and owner’s son. They all cut 40 kilograms of stuffed pork chashu. We cut it thin like this, by hand. It’s not that I’m stingy or anything. I was aiming for a meat that feels complete only when it’s put on ramen noodles. One to two millimeters. When this is on top of hot ramen soup, it feels like the meat is gooey and complete. On the other hand, if you put more fiery meat on top of hot ramen soup, it becomes more firm. This firmness does not appear. Pulls and bends from here. This is extremely difficult. Do you know how wet this feels? It’s like a cured ham tic. It doesn’t look like this when it is baked. It doesn’t work like this. With a size like this, the front is burnt, and the center is raw. It’s evenly heated from the outside to the inside. Can you see the sinew of the fat? If this gets cooked through a little more, all the sashi will come out. If you cook it for 5 minutes, it becomes very hard. It becomes dry. (Staff) Wasn’t it like this from the beginning? No, it wasn’t. Meat at the beginning of opening. It’s very crispy, it’s very dry. It sends chills down my spine. Layering prevents juices from drying out. Cutting evenly with this size. It’s not something I could have done sooner, after all my efforts. I’ve tried, but I couldn’t do it fast enough. That’s why in our house. Knives, the weapons we use. I’m sharpening it. I learned this from my direct “Atsugi family”. Atsugiya’s knives are very sharp. (Staff) The sharpening is amazing, isn’t it? I’ve been doing it for 13 years this year. Finally, finally. I guess I’m a little more sharp now, compared to Mr. Atsugiya. My knife is the knife I’ve been using since my training days. It’s the same knife as this one. It’s a little smaller, right? That’s all I use. It’s already cut so much, you know. It’s a treasure. A call came in for a reservation for a charcuterie. Looks like an order for loin. (Owner) Loin is sold out. Preparation of chopped chashu pork. Taking out chashu pork from Kaeshi. The same part but by touch. The meat best suited for selling and the meat best suited for serving ramen. I’m sorting them by judgment, and also by part. This is great, isn’t it? This is the best part. There is very little waste. This is also very good. It’s like it’s full of meat, nothing is wasted. Meat is a matter of surface area. Big meat is better than small meat.
It tastes better in many ways. If you can’t help it, it’s small. And the smaller the water content, the more water will come out. That’s today’s loin. This is one of a kind, and it’s set to be sold as is, not cut. This is a pork loin, but it’s a very small pork loin. This has a very strong flavor compared to the thigh. The fat is very low because it is loin. It’s very good meat. The flavor of the meat is soaked into the “Kaeshi” and the meat absorbs the “Kaeshi” and the flavor is doubled. The umami of the soy sauce on the surface now soaks into the meat over time. Preparing chashu pork for sale. Packing loin chashu. That’s a great size… One loin is about 4.5 kg and 14,500 yen. When I opened this place 12 years ago, there was a thriving restaurant nearby. The ramen shop there sold chashu pork. It was incredibly popular, and I told Chairman Yoshimura about it. He said, “You should learn from the best.” I don’t have that kind of skill. I tried it first, but I only sell about one every three months. What now sells for 5,200 yen was selling for 1,300 yen, which is a loss. When I raised the price by about 200 yen, people stopped buying it because they said it was too expensive. I thought, “That’s the way the world is. Gradually, from one every three months. Became one per month. And the number of repeat buyers is gradually increasing. It didn’t suddenly become like this. It’s not 12 years, it’s more like the culmination of 13 years. It is so popular now that this amount of chashu is sold out. What I’m thinking about from now on. I’m trying to see if I can freeze (the chashu) somehow. I’m wondering if there’s any way to freeze it? You all know the drips that come out. Drip is a mass of flavor. It loses its flavor, simply put. It’s really evolving now, you know, there’s some amazing technology. Go to a certain company. I went to a company to do a production of a certain quick freezing technique. And when it thaws, you know. It’s amazingly freshly baked, and there’s no dripping at all. I’m thinking of renovating this place by the end of the year. I’m thinking of turning this second floor into a factory. It’s very expensive, but I can’t afford it. Let me show you now. For the first time, we are able to show you a special frozen chashu pork under development. 99% vacuum. Quick freezing at a tremendous rate. And then clamp it down. Cut this down. As before, the color and everything is still the same. If it was regular frozen, the juices would come out. It’s going to be dry. Because this part is a very scarce part. If you say, “Will it go to all the customers? I couldn’t get it to all the customers. If only we could introduce this. I’m thinking that it’s going to be delicious and fresh. A tremendous number of customers were looking forward to the opening. I talked to some of the customers in line. (Staff) What time do you get in line? About 10:30. (Staff) What time do you start lining up? About 9:30. He visited from Kansai. He said, “There’s a good place.” Hungry before opening. Soup is ready. Just before opening, about 80 people or so were in line. The store will open soon. Open 11:00 – 21:00 (open all day).
Closed Sunday and Monday. When the restaurant is full, purchase a meal ticket ahead of time and stand in line at the bench outside. Total 18 seats. Ticket vending machine. Chashu-men 1250yen.
Ramen 950yen. MEGA seasoned egg 150yen.
Kama-yaki chashu-meshi rice 450yen. Toppings are purchased with cash when seated. Most popular is spinach 300yen. Fresh Wakame seaweed 250yen.
Hot egg 120yen. Reservation is available. Cold drinks are available at the back right side of the restaurant, self-service. Pepper, fried garlic, vinegar, green garlic, odorless garlic, special soy bean sauce. Ginger. 11:00 Open. Customers enter the restaurant one after another. In no time, the restaurant is full. After the restaurant opens, the left side of the line is the waiting line to purchase a meal ticket, and after the ticket is purchased, people line up on the right side. When purchasing a meal ticket, line up along the wall behind the red line. (Staff) By the way, what are you planning to eat today? It’s chashu noodle. Medium size chashu pork noodle soup. Very tasty. (Staff) What made you decide to eat that? Because it’s delicious! The customers are looking for the overwhelmingly popular No.1, chashu-men! Kaeshi. Negi. Sakai-made noodles. Noodles are unrolled. Boil noodles in plenty of water. Pour soup. Chicken oil. Put fresh spinach on top, chashu-men is done. Nori seaweed from Hyogo prefecture. Continue to finish ramen. Chashu-men (add nori seaweed). Ramen noodles (nori, seasoned quail egg added). Chashu-men (chashu pork ramen) (shredded leeks added) continued. Chashu-men (seasoned quail egg added). Gulp down long-awaited soup…. It’s good, isn’t it? Yeah, it’s good! I’m going to put my cheeks in the chashu… Delicious..! Enjoy the crispy and plentiful white onion. Throwing the kama-yaki chashu rice into my mouth. I eat it quickly… It’s delicious… With regretful regret, he takes a mouthful of soup and finishes it! He wipes the table clean and leaves the restaurant. Thanks for the food! A customer who reserved chashu comes to the restaurant. This man was a customer who ordered loin, although he had one. This is a loin. (Staff) A whole one? Yes, it is. Because the smoked flavor of the hanging is totally different. So many people line up just to buy meal tickets. （That’s a lot of people! (Staff) What do you think? This is a lot of people. But it’s delicious, so I’m not bothered by the wait. Orders keep coming in. Father and son make ramen noodles. I can’t start without asking for this! Rice. Chopped pork is served with rice. Rice. Continuing, chashu-men is completed. Ramen noodles are completed one after another. Ramen noodles (seaweed, seasoned quail, and white onion added). Ramen (nori, seasoned egg added) is ordered. A sip of soup… Uma! This man also gulps the soup first… Yum! There are many parts of pork bones. The time when the broth comes out, the time when it starts to come out, it depends on the part. You stew it for quite a while, don’t you? It’s like stewing them tightly, and taking out the marrow from the bones. It’s very time-consuming. This man here drank it all up! Inside the crowded restaurant. Orders keep coming in. Chashu noodle is completed. Order for kettle-baked chashu rice (double meat) is placed. Chopped chashu pork is placed on top. Green onion. Mayonnaise. Tare. Kettle-baked chashu rice (double meat). Kama-yaki cha-shu rice. Kama-yaki chashu egg rice. Looks delicious! Showing it to your companion with a big smile. Kettle-baked chashu rice 450yen. A lot of chashu pork, almost overflowing. The soy sauce soaked pork and mayonnaise is immoral…! The queue continues unceasingly. Owner’s eldest daughter goes to work; second daughter comes in later. Youngest brother. Husband of sister (eldest). Me, father. (Staff) It’s not a very common pattern, I guess. I really appreciate it. You guys are really doing a great job. Chashu-men (seasoned egg added) is completed. Ramen noodles (seasoned egg added). Tamago deka! The egg is amazing. （There are two (yolks) in it. Ajitama in ramen is 3L size, rarely available in the market. This is huge, so messed up. Because there are two yolks inside. I don’t think you can eat it anywhere else. All of Suehiroya’s ingredients are made in Japan. Green onion produced in Ibaraki pref. I put a knife in once or twice. I’m very particular about it. It’s very annoying, but it takes a lot of effort. Plenty of fresh white onions are another popular topping. Orders for spinach as topping keep coming in. Fresh spinach, a Yokohama vegetable, is the most popular topping! Many customers ordered onions. The owner is particular about cutting onions into squares. When I was young, I had a hot dog and it was cut exactly like this. I couldn’t forget the texture… I chopped it with a knife at first. When I cut them into squares, the texture is totally different. Totally different! Just what is the difference? This is very time-consuming, time-consuming. But this place is non-negotiable. Ordered ramen, nori, seasoned egg. Spinach, onion, and white onion added as toppings. Toppings shiragane prepared. Chashu-men (seasoned egg, shiraga-negi added). Ramen noodles (seasoned egg, nori, shredded green onion added). Rich flavor and richness of chicken and pork, with a clean aftertaste, too good…. The chashu pork is moist, tender, and delicious…! Noodles covered with thick broth! Unique 3L size egg with two yolks. Shiraganegi (green onion) Fresh, crispy and tasty! Nori (seaweed) soaked in soup is the best! Spinach and onion as toppings. Spinach 300yen.
Onions 200 yen. Onions. Plenty of hot onions. Crunchy onions chopped into squares, fresh and perfect combination! Spinach. Fresh and meaty spinach is delicious with thick broth…! The fried garlic on the table adds a punch of flavor to the soup! Orders come in one after another. Vegetable fields! (Staff) What are you going to eat today? His wife is ramen noodles and vegetable garden. Vegetables are in a bowl of ramen noodles, in a heap. Vegetable garden is prepared. It’s a hearty topping with 7 kinds of vegetables. (Staff) This is cheap, 300 yen. I eat it with plenty of vegetables. Delicious! Yum! We all work together to process the order. Full stomach! It was delicious. I am satisfied! I’m going to drive for an hour and go home. Customers continue to arrive. About 40-50 people line up. It’s another day in this weather, so it’s not busy. But the line won’t break like this, until we close. (Staff) That’s great! Thanks a lot. Orders continue to come in. Toppings of green onion and fresh chives are piled up so much that soup is not visible. Chashu-men (with green onion and chives). This man ordered chashu-men. Making chashu-men (add seasoned egg). Chashu-men (seasoned egg added) + rice. Continue to make ramen (medium portion). Taste can be adjusted later, and they are willing to do so. The best taste! First time customer. Soup is thick but has decent sharpness. It was the best. Four men came to the restaurant. Medium size chashu-men order comes in. Gulp down soup… Wow! Uma! I’m going to make a side dish of chashu pork… Stuffed with rice! This man here also takes a bite… He nods vigorously! Eating like crazy… It was delicious… I was shaking. First time visitor and second time visitor. It was delicious. It was delicious. (Staff) Do you also go to other Iekei? Yes, I do. But Coco is just the best! Replace the water used to boil the noodles with a new one. Checking burners is also essential. New hot water welcomes guests. Pots used are cleaned briskly, no wasteful movement. Order of chashu-men comes in. Taste the soup first… Uma! This man here, too… That’s good! I’m going to crunch the soft chashu pork…. Delicious! Koshihikari rice from Tochigi prefecture. It’s great, it’s expensive, more than double the cost two years ago. You can’t make cheap rice without the customers finding out. （We can’t (reduce quality). I only cook 2 squares of rice at a time. In restaurants, I usually cook 4-6 squares (at a time). It tastes better when it’s freshly cooked. And you have to be thankful for the rice, too, and the power of the flavor of the ingredients. That’s why you all come to us like this. It would be easier for us if we cooked in a big one. Efficiency = profit, though. So that’s where the profit-seeking type comes in. We can’t make a good product. In our house, we stock fresh stuff, right? But we don’t stock large quantities at our house. We don’t do it to make it easy. I’m going to put out the fresh ones in order. No need to sell out. Effort to make good food. I don’t know if that will bear fruit or not. A silver bowl of rice that you don’t see in other stores. This is our donburi. This is a bowl that can hold an ordinary bowl of ramen, this is gold. Very expensive rice bowl. Medium and large bowls use slightly larger bowls. Pork bone broth ramen actually cools down much faster. The medium and large bowls have this big opening. It cools down very fast. I’ve been trying to figure out how to do something about it for years. I’m announcing it next week, but I haven’t told anyone yet. An industry first! It’s double-layered and very hard to cool down. Tsubame and Sanjo, Niigata Prefecture. It’s a town famous for stainless steel processing. Tried and true here for years. Repeat failure over and over again. Do the test many times with pork ramen and hot water. Really pushing it to a certain company. So much so that at the end they say, “No, thank you. I got him to do it somehow. I also had this stainless steel process done with more matte finish. The owner has made five unsuccessful attempts to polish the stainless steel. I guess it is not necessary to put it in. And it’s laser burned in the text area. It doesn’t peel off that much. I finally got a bowl like that. From now on (medium and large bowls) will be replaced by this. I guess anyone would do it if they could see it. Temperature is not something you can see. It’s a way of giving back to the customer. Yesterday, they came from as far away as Hokkaido and Akita. They came to our store and stood in line even though it was so hot. I can’t serve anything weird, can I? A man says he is from Nara prefecture. He ordered chashu-men. It was so great! I ordered regular ramen and it was delicious. Chashu pork, light and tasty. Present of sweets for two from the owner. Leaving the restaurant with great satisfaction and memories of delicious ramen. Ramen and vegetable garden are ordered. Vegetable garden and spinach arrive. Vegetables amazing! Chashu-men arrives. Hmm! Chashu-uma! Chashu-uma! Soup continues to be made during business hours. Ramen orders come in. It’s good… This is bad. I was thinking of eating regular ramen. I couldn’t forget the chashu pork here. I found myself pressing (the button). Toppings ordered are nori and ajitama. Eggs are huge. It’s really delicious. The soy sauce is the most intense and thick. It’s so delicious. A call is made to confirm the number of people in line. Customers arrive without interruption since opening. Orders for kettle-baked chashu egg rice come in. Cha-shu-men is made. Take a sip of soup… Delicious. This man here also takes a sip… Too good! The owner’s daughter (second daughter) goes to work. Her sister has worked there for 12 years, starting around age 16-17. Some employees go on break. Owner takes the initiative to clean up. Checking for forgotten items is also essential. Wipes table vigorously. Don’t forget the sides of the table. Leading the customer as it were. Naturally, the smarter people are stronger, though the stronger people are physically stronger. I guess the best thing is teamwork. Nothing beats teamwork. I’m out of oil!” ……. In our house, like now, listening to various preferences from customers. In a loud voice, “00 come in. By having all the members who are in the kitchen now have the same common understanding. The speed is just too fast. As long as there is teamwork, it’s fast and produces a good product. Each person has a specific part. But in some cases, you have to jump over your part. This girl’s at the gala now, looking ahead. Looking at what’s going on right now. Everyone move like this, no one stops, everyone moves as hard as they can. How much joy and excitement for these customers. I mean, how much joy and excitement can I give to these people? When I’m doing this, my oldest daughter, you know, she starts messing with the soup. I didn’t tell her to do it. I just thought, “Dad, you’re busy.” I don’t think many people would do something like that. A woman who could do something like that. There’s a lot of different cultures being created, you know, among these girls. Working together to take orders. Beer order is taken. Customer visiting from Mie prefecture. Watching YouTube or something. I came here because this place looked the best. Chashu-men (with seasoned egg) arrives. Oh~! Amazing! Chashu-men (with seasoned egg added) arrives. He was very satisfied! An order of kettle-baked chashu rice is placed. Daughter’s husband checks soup condition. My oldest daughter’s husband, he’s my right hand man. This guy is going to replace all the soup now. While we were replacing the soup, we had a full house of customers. The soup in the main body is decreasing rapidly. This is the time when the soup is most likely to blur. How not to blur this? If you come here at this time, it’s cold or lukewarm. Don’t be told it’s shabby or thin. And then there’s the arms. Transferring a gala that still works. New galas carefully stacked. (Staff) You put only half (of the gala) in. Pile them in the front so that they don’t stop boiling. Raw meat, I just got 5 kilos in. No place to put raw meat, it’s very fresh and tasty meat. I like it when I put it in. The soup made by skilled chefs is delicious even if you change the broth…. It’s good! He drinks every drop of soup and finishes it! The owner himself sweeps the floor because the floor was stained with soup. Kneeling down to wipe the floor from corner to corner. A duster or a dimpled lid. Zero clear everything once and rewash. Hot water in the dishwasher, removing all the scum, etc. Replace the dishwasher with a brand-new one. The greasiest things, the chopsticks and lozenges, are washed last. Pull everything out and clean everything. This is another thing that the customer won’t find out. It’s a matter of feeling. Maybe it’s just the backwardness of a person without arms. Like this. The lid is reborn as if it were new. Order for kettle-baked chashu rice is placed. Umaso! This man here takes a bite… Yum! Uma! Making chashu-men. Drinking soup… Too good! Covering chashu pork… Mmmm..! Enjoy and eat like crazy. Finished eating with great satisfaction! 14:00The line was still long. Collected food coupons are sorted. Meal tickets for 3 hours after opening. （There are about 1.4 times as many chashu-men (ramen) as ramen. Handles a large number of orders. A smooth and fluid coordinated play. Taste the soup first. I look at the man who is accompanying me. Chashu rice in one hand, ramen in the other! Ate up in no time! They call out to each other and process their orders. Owner immediately goes in to clean up. Quickly directs customers. Owner hurries to entrance. Owner buys meal tickets on behalf of customers who need support. (Shopkeeper) Be careful. (Meal ticket) I’ll bring it to you, walk over there slowly. (Owner) Thanks for coming, even though it’s so fucking hot. (Purchases meal ticket and goes to customer. Changes and meal ticket are put into bag. Guided to the end of the line. (Owner) Take your time, take your time. I was impressed by the way he was concerned about his customers. Guiding water inside the store to customers waiting in the hot sun. (Staff) How did you start your ramen shop? I was originally a businessman. I always had a desire to open a ramen shop. When I ate Yoshimuraya’s ramen when I was 22 years old. I was really shocked. The chairman came out from the back, with a twisted bowl and a newspaper in his hand. He’s like, “It’s so hot today. I’m thinking, “Wow, this place is amazing. The ramen that came out was unique, I had never had it before. I was so impressed. Once a day, twice a day when I can go, morning and evening. I have been there three times. I like it already, I like it too much. And then it’s been in my head ever since, not long after my first son was born when I was 32, 3. I was thinking that I wanted to make ramen like Yoshimuraya’s. I’m only 32 or 3 years old, so it’s a youthful indiscretion. Against everyone, of course. That was when I was about 40 years old, I guess. I was allowed to do a position as a department head in one of the major prestigious companies. In the process of doing my job with a sense of fulfillment. As you become a senior position. I’m getting to work alone or home less and less. In times like the daughter here was born and the first son was not born. I never really got to see my children grow up. I couldn’t see it at all. Once a week when I went home. The first daughter, the second daughter, you know, you can tell they’ve grown up. When I go home every week or two. Even though there are a lot of things going on. I thought this is the last time I’m going to do this. I was allowed to knock on Chairman Yoshimura’s door. Of course, I really didn’t have any training. It’s not something that you can get into. Even if they say no, you really have to ask. You welcomed someone like me as a trainee. Part-time workers join us, and from here on, the store is run mainly by women. Heart seaweed service from the store. Various Iekei stores. Even in such a situation, still. I have to make these children happy. That’s why I have a role to play. What does it mean to be happy? First of all, it’s a vacation. A coherent rest of 2 hours and 40 minutes in the middle. Plus a lull of about 1 hour and 40 minutes. I don’t think most stores have Sunday and Monday holidays in a row. Not unless it’s a very big deal, but they are definitely closed on Sundays and Mondays. Restaurant people work when the general public is off. We want to make their living environment as close as possible to the general public. And I really want to let them take consecutive holidays, not just single holidays. Furthermore, on Bon holidays we take quite a long series of holidays. This is without regard to the store’s income, profit, or anything like that. Let’s all work together on Saturday. He wants us to take a rest on Sunday and Monday for the holidays. It is my dream to create a working environment for you. It’s a noodle shop, so it’s hot. What are you going to do about that then? I’m talking about. We started out with one large air conditioner in the kitchen, but we installed two. It’s the biggest one of the kitchen air conditioners made by Daikin. Two units are installed, two units in such a small kitchen. Other than that, working and creating a restaurant that feels rewarding in spite of the pain. There are smiles there. So in the kitchen, you say, talk a lot. Women should be clean. He said, “Don’t get pierced, don’t get what’s wrong with you, just clean up. No men, no men to wear flirtatious things. Girls want me to do anything, even piercing. He said she could have any color of hair. He said, “If you want to wear a hat, wear a hat, if you want to wear a hachimaki, wear a hachimaki. It’s like, let them do whatever they want, and let them do it energetically. At the end of the day, it’s income. Of course there are people who have college degrees, get into top companies, and earn good salaries. I want to bring them closer to that. The first step is to ensure that summer or winter bonuses are paid. As for salary, we will raise it once a year without fail. Otherwise, you can’t do a good job. Chashu-men. Kettle-baked chashu rice. More oil, hardened noodles, normal flavor. Chashu-men is made. Cha-shu-men 1,250 yen. Moist, soft, smooth texture is too good…. The taste of soup is always the same…. Noodles in hot broth is the best! Fresh raw spinach is rich and delicious! Odorless garlic on the table. For a punchy, guttural flavor. I even drank up the soup…! Thank you very much! I was able to overcome my training. Thanks to my family. These kids, you know, they write letters and send them to me. I’m really lucky. I’m blessed with this kind of family, these kids. Blessed with really nice employees and part-timers. And even more so today, in a climate that is over 35 degrees Celsius. And we had 60 or 70 people lined up at 3:30. They come to eat our ramen. Thank you, thank you. Even if you don’t have the power, even if you don’t have the skill. Make up for it with teamwork. Create a restaurant that impresses customers. The taste is one thing, and the atmosphere of this restaurant is another. And that’s another reason why it’s not good to be with other people. I think it’s the effort and the hard work of these children. I feel that these things have been accumulated, and the restaurant has been established. When it’s good, people laugh, don’t they? Just tasting good is not good enough for me. I think there’s excitement on top of joy. I’d like to make every employee a customer with everyone’s help. Creating a restaurant that inspires. I wanted to do this, and I thought I’d do what I could.

⚠️改装工事のため【 臨時休業中 】です（2025/12/05現在）
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店名　ラーメン 末廣家
地図　https://maps.app.goo.gl/QqYfYXVvRj6gGdAo9
住所　神奈川県横浜市神奈川区六角橋１丁目１４−７

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1:13 本編

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

#ラーメン #家系 #神奈川グルメ