どハマりした客が連日鬼行列！東海随一の直系家系ラーメン屋がスゴすぎた。。愛知岐阜のラーメン屋５選
Gifu Prefecture, Gifu City, Kamitsuchi
Along Prefectural Road 77 First floor of a tenant building
Yellow sign is prominent The only authentic Wangdao-style ramen group in the Tokai region
Family-style ramen “Inaba-ya” The store located at the foot of Mount Kinkazan
and displays the characters “Inaba,” the mountain’s former name. The shop owner, Mr. Hayashi, arrives at work. 8:02
Close-up of the preparation process From the founding, using the same broth
The soup base we’ve been using since the beginning Soup preparation Put the chicken bones in a new stockpot
Make the sub-soup Chicken fat from young chickens Approximately 50 liters of stockpot All the sub-soup is made from chicken ingredients
Make the soup Simmer for about 30 minutes. Transfer the vegetable soup
Transfer the seeds to the sub-soup Sub soup Chicken oil from the previous day Add the warmed chicken oil to the sub-soup. Continue simmering Add the chicken bones
Add new chicken bones Staff: How many kilograms is that for lunch alone? Just the glass alone is 120 to 130 kilograms. This is separate. Add a large amount of chicken bones to the broth. Pork knuckles are being broken with a hammer Staff: About how many kilograms is that? Is that about 25 kilometers a day? Pork knuckle Staff: Hit it with a hammer
What’s the reason? I tried various things, but After all,
our business hours are short, The flavor really comes out from the marrow. I wonder if it’s better when it comes out randomly. Pork knuckle
to the soup base. Add the excess bones to the broth
Keep adding it Adjust the heat Add a few cups from the sub (soup)
Add a few more cups Transfer the main broth
and add new broth, but So if you have free time
the water level doesn’t go down, right? In other ramen shops,
something you don’t say at other ramen shops, they call it “stirring the soup.” The soup doesn’t swirl
Only the thickness comes out. When the concentration increases, the balance between the soy sauce and the sauce
becomes unbalanced That’s the tricky part. That’s why we need customers. This way of making it doesn’t taste good. The ratio of pork to chicken and the thickness of the soup. Balance of soy sauce and sauce When everything comes together
it becomes delicious How many times does that happen during business hours? Add chicken bones to the sub-soup. Add the frozen ones
Separate the chicken fat Separate the oil and skim off the top layer Add more chicken bones This will separate the oil and water. Remove only the chicken oil from the sub-soup. Clear golden-colored
chicken fat has been extracted Removing the remaining chicken fat. Continue simmering the sub-soup with the chicken fat removed
and simmer it further. Delivery of meat Approximately 240 kilograms of bones per day
for soup Cooking rice The rice used is Hatsushimo from Gifu Prefecture. Staff: How much do you cook in a day? This is 24 cups. Cook 24 cups four times. 96 cups About 10 liters, I guess. Rinse the rice for the next batch. Prepare the char siu. Pork thigh meat for char siu (2 days’ worth) To prevent uneven cooking,
Remove fat and tendons and cut into uniform pieces I think I’ll just discard the fat after all. There are different parts, you know.
outer thigh, inner thigh, and shin. They come in all mixed up, When you bake them in the same pot, the heat distribution changes,
the way the heat penetrates changes, you see. so it’s best to use a lid Hang the char siu in the roasting oven Each oven has its own quirks, you know. The side is too hot,
and such things happen. so I’ll hang it up while keeping that in mind.
hang it up Bake it in a custom-made pot The remaining pork thigh meat is also
is trimmed of fat and sinew Use the tendon pieces in the soup. Staff) Why did you decide to start a family business?
? If you were to start your own business, I don’t have much capital, From there, I got into the family business. At first, I was a bit resistant, though. I started out in French cuisine,
after many twists and turns, I met the owner of this family-run restaurant. After training at a traditional restaurant, he opened the first restaurant of the “classic” style, “Inaba-ya,” in the
he opened the first traditional Japanese restaurant, “Inaba-ya.” This is ramen sauce, isn’t it? So you put the char siu in here This is the sauce we keep adding to
This is the sauce we use. This is a soy sauce sauce used for ramen,
and used to marinate char siu. The char siu is done Check the doneness
Coat it with soy sauce sauce If they’re not cooked enough,
cook further The char siu prepared the previous day For ramen toppings
Cutting it up Staff: What kind of meat is this for? This is for marinating. Char siu rice bowl, for example. Char siu for mini bowls, etc. Checking the doneness of the char siu The cooked char siu is
coated in soy sauce sauce Carefully check the doneness
and continue cooking any pieces that are undercooked. The homemade noodles from the renowned noodle shop arrive Staff: How many servings is that roughly? This is enough for a little over a day. Oudouke 10:13
Outside the store, customers are already… The vegetables have arrived. Cabbage Preparing cabbage for topping Removing the core from the center First, lightly boil the hard parts near the core
Lightly boil Add the remaining cabbage Once it’s boiled,
Cool in cold water Cabbage preparation complete Preparing the green onions Green onion preparation complete The rice is cooked. The cooked rice
Let it steam for about 10 minutes. Transfer the steamed rice
and transfer it to a thermal rice cooker. The rice used is Hatsushimo from Gifu Prefecture. Staff: Is there any difference between this rice and other types of rice? Each grain of rice is
firm. I think it all comes down to how you cook it.
I think it depends on the cooking method, like the amount of water, I guess it’s just that I like my rice a little harder. Wiping down the rice cooker Carefully wipe down Cook the next batch of rice Transfer the simmered seed soup residue
to the sub-soup Family-style ramen is more about
more about intuition. It varies greatly depending on the person making it,
and the taste isn’t the same every day. The taste also varies depending on the time of day, so customers come at their favorite times,
and customers come at their preferred times, I’m still learning. Sub soup
Gara’s movement complete Add new glass to the seed soup Continue simmering Prepare garlic rice The classic way
How to enjoy rice Preparing rice in the evening For garlic
Chop the garlic for the garlic rice in a food processor Prepare three times a week
Rice garlic is provided free of charge Wash all used utensils immediately Customers waiting in line before opening
are steadily increasing. Employees begin
wiping down the tables carefully wiping the counter Tighten the screw with a headband
The shopkeeper gets into the spirit The char siu is done
in soy sauce marinade The char siu preparation is complete Wash the grill Frequently adjust the heat of the pot Continue simmering even during business hours
Add 20 kilograms of pork bones every hour Tasting the soup before opening To serve piping hot ramen
Warming bowls before opening There is a long line outside the store. Business hours
Daytime: 11:00 AM to 2:00 PM (Last order at 1:50 PM)
Evening: 6:00 PM to 9:00 PM (Last order at 8:50 PM) Sunday Last order 8:30 PM
Closed: Monday (including national holidays), the fourth Tuesday of the month For customers waiting outside the store Tenant shared parking lot (35 spaces) Orders are placed at the ticket machine at the entrance
Purchase meal tickets at the ticket machine Iekei Ramen
Inaba-ya Clean and tidy interior Waiting area inside the store Two tables seating four people each 9 counter seats Water is self-service *Menu prices are as of the date of the interview.
Ramen (regular) 800 yen
Ramen + Mini Donburi Set 970 yen ※Menu prices are as of the date of interview
Taste Egg Ramen (Regular) 900 yen
Ramen with extra meat (regular) 1,010 yen Rice 80 yen~
Seasoned Egg 100 yen Char siu rice bowl 220 yen
Pork bowl 320 yen (weekday evenings only) Topping Menu
Available for an additional cash payment Half portion of noodles with a boiled egg Limited quantity
Cabbage topping for 50 yen Takeout rice with garlic 300 yen To our customers
Choose your preferred noodles, flavor, and oil How to enjoy delicious ramen The shop owner’s recommendation!
How to eat “rice” Paper apron Table condiments
Green garlic, odorless garlic, bean paste Green garlic is
has a stronger flavor than regular garlic Mayonnaise, ramen pepper
ramen vinegar, ramen sauce, white sesame seeds Opens at 11:00 Right at the entrance
A line forms in front of the ticket machine The purchased meal tickets
handed to the staff member. You can specify your preferences for noodle firmness, flavor, and oil.
188 Fully booked right after opening
Waiting area also full The shop owner is checking the topping menu
topping menu from the refrigerator
Seasoned eggs Boil and prepare Boil the wood ear mushrooms and prepare them. Boil the noodles. Stir quickly Homemade noodles from the classic family
Medium-thick curly noodles that cling to the soup Set rice Char siu rice bowl Stir-fried char siu
on top of hot rice The chunks of char siu
spilling out of the bowl Char siu rice bowl Top with green onions and serve. The man at the counter
Top the rice with green garlic. Waiting for ramen Pouring soy sauce sauce into a warmed bowl
into the warmed bowl Green onion Pour the soup into the bowl with the seasoning. Add the drained noodles Nori char siu Spinach Excuse me from behind
Extra meat for the ramen First, let me try the soup. Slurp the noodles all at once Soak the seaweed in the soup
and take a big bite with rice char siu Wood ear mushrooms (double) Seasoned eggs Spinach Special ramen (regular)
Double wood ear mushrooms, spinach, and char siu added Here you go
Special Ramen, everything regular Drain the noodles thoroughly. Nori char siu Spinach Seasoned eggs (3 pieces) Lightly seasoned spinach Ramen with extra meat (regular)
3 seasoned eggs, extra spinach Here you go
Ramen with extra meat, soft, extra portion A Topping Ramen
5 extra sheets of nori & extra spinach for 980 yen Rice (medium), seasoned egg added Man at the counter
Order everything regular. We’ll prepare them in order. Please wait. Warm bowl In the bowl
Add soy sauce sauce Green onions Add warmed chicken oil Pour the chicken and pork broth into the bowl with the seasoning sauce
Pour the soup rich in the umami of chicken and pork Add well-drained noodles
into the bowl Nori char siu Spinach Cabbage Seasoning We’re ready!
Mini Donburi Set, firm Rich and flavorful
soup with a sharp flavor A Topping Ramen (5 sheets of nori, extra spinach)
Seasoned egg topping Table-top bean paste Rice garlic Mix together Ramen arrives Mayonnaise is poured over the rice Enjoy the customized rice dish
Enjoy ramen with one hand Enjoying the soup until the last drop
Finish it all neatly! Pour the soup into the bowl with the seasoning. Softly boiled noodles Nori char siu Spinach Ramen (regular) 800 yen
Soft noodles We’re ready for you
Ramen with soft noodles Please enjoy your meal. Check the soup in the pot. Always check the heat of the soup
and adjust it Prepare the noodles. Boil the noodles Warm the bowl Add the sauce to the bowl. Green onion chicken oil Add the soup and drained noodles The staff member
adds toppings with practiced ease Two men at the table
Two bowls of ajitama ramen are served Staff: Do you come here often, Inaba family?
Do you come here often? This is my first time. Staff: How is it? Is this your first time? In a good way, the soy sauce
doesn’t come through too strongly, The umami comes first in this style of ramen. is almost like the first time. That’s really good! Sorry for the wait, here’s your rice. Chicken and pork simmered
creating a rich, flavorful broth. The sauce and chicken fat blend together
creating a rich, flavorful broth Rice set with ramen (medium portion) Thick-sliced char siu
plenty of four slices Seasoned egg Spinach Special ramen (regular) 1,190 yen We’re ready!
Special ramen with firm noodles Spinach topping refill Drain thoroughly Thank you very much as always Thank you In front of the store
there’s a never-ending line. so that ramen can be served immediately after seating.
so that we can serve ramen immediately after seating. Noodles firm Less oil The flavor is also a bit bland. You can adjust the noodles, flavor, and oil to your liking Thank you Please do so again. A bowl with soy sauce and green onions Chicken oil Pour the soup Ramen (regular) 800 yen Even during business hours, transfer the broth to the sub-soup
and circulate the soup Use your whole body
stir from the bottom of the pot Add more chicken fat Add the sauce and chicken fat
Pour the soup into the bowl Nori char siu Spinach Sorry for the wait
Ramen: firm, light, and less. Before opening, we marinated it in soy sauce.
Remove the char siu Smoked char siu
The soy sauce marinade has soaked in, making it look delicious Transfer the flavored eggs from the refrigerator to a bowl Three people sit down at the table Rice with garlic Two servings of rice are already on the table. Put garlic and doubanjiang on the rice
Waiting for the ramen Add soy sauce and green onions Chicken oil Please do it again.
Thank you The rice set ramen is ready. Here you go
Rice set, regular. Please enjoy your meal Skillfully add the toppings
326 Here you go
Rice set, everything regular Excuse me from behind. Ramen with a boiled egg. A man who purchased a meal ticket
Waiting at the waiting area for a seat to become available What would you like? Firm noodles
With a stronger flavor The man at the counter takes something out of the refrigerator
Preparing garlic and chopped ginger for the rice Put the garlic rice on the rice
and waits for the ramen Please do it again. Thank you. Prepare seasoned eggs. Put the sauce into the bowl Green onions Chicken oil Nori, char siu
Seasoned egg, spinach Sorry for the wait
Flavored egg ramen, soft and light. First, try the soup as it is. Slurp the noodles all at once. Chopped ginger Doubanjiang Soup-soaked
Eat the seaweed… Scooping up the rice! Eat every last grain! He lifted the empty bowl
Cleaned the table and left the restaurant Ramen (medium portion) 900 yen
Extra spinach +100 yen Here you go
Ramen, firm noodles, extra-rich broth, extra spinach. The rich soup hits you hard
slurping up the medium-thick noodles in one go 11:40 Nori Large cut of
char siu Spinach Seasoned egg Thank you Would a counter seat for four be okay? Is that okay?
Please wait a moment. Please drain the spinach topping
and drain it thoroughly. Spinach refill complete Candy service for small children Excuse me, I’m sorry. Sorry for the wait. Here’s your mini bowl. Mini rice bowl and rice. Please wait for your ramen. Thank you for waiting Mini Donburi Set
Firm, rich flavor with spinach and a flavored egg on top. Excuse me, I’ll go ahead. Please take your time. We’re sorry for the wait
Mini Donburi Set Extra Spicy, Extra Large Sorry for the wait
Special ramen, extra spicy and extra large. It’s delicious. It’s super delicious! Staff: Do you come here often? No, this is my first time. I’m from Mie Prefecture. From the sub-soup to the seed soup
Transfer the soup and stir it From seed soup to sub-soup
Move the bones Add new glass If no customers come in
it’s hard to add more glassware and the soup can’t be served. We struggled with making soup until the shop became prosperous
and at one point, we even had to close the shop… Adjusting the soup. Please wait a moment. Add some pork knuckle Add hot water to the sub-soup Add enough glass to prevent the lid from closing While the soup is simmering,
Quickly slice the char siu The char siu is cut. Soup adjustment complete We’re ready to start cooking the noodles for the order you’ve been waiting for.
393 Yes, welcome.
Hello Return green onion chicken oil Nori char siu Spinach Sorry for the wait
Ramen, medium portion, soft noodles Rice with garlic and chopped ginger
available from the refrigerator next to the ticket machine. The shop owner’s classmate’s daughter came to the store. Staff: Do you come here often? This is my first time. I come here occasionally. Staff) Do you like the Inaba family’s ramen? Yes, I do. Three people are seated at the counter. Asking for preferences Yes, we’ll make them in order.
Please wait Add the sauce and green onions. Chicken oil Sorry for the wait
Ramen, firm. Sorry for the wait
Mini Donburi Set, firm noodles. Sorry for the wait
Ramen, everything regular. Sorry for the wait
Ramen is regular. Please enjoy your meal Delicious! Is it delicious? It’s delicious! The flavors of pork and chicken
are melting into the soup. Each order is carefully
to create each order Chicken oil We’re ready
Mini Donburi Set Everything is regular. Cabbage Seasoned egg Spinach Sorry for the wait
Rice set, everything regular. Special ramen (medium size) with extra spinach
Chashu rice bowl purchased Here you go. Strong, firm, and extra. Preparing the toppings Green onions Cabbage Seasoned egg kaeshi green onion chicken oil char siu Spinach Season with seasonings Seasoned eggs Special ramen (medium portion)
Extra spinach Special ramen (medium portion)
Firm, Rich, Extra Portion Thank you for waiting
Egg Ramen (Regular) Please enjoy your meal. Cabbage Green onion Green onion ramen (regular) 920 yen
Double cabbage Here you go
Green Onion Ramen Take a sip of the soup
The deliciousness makes you nod in approval The thick soup clings to
slurping the noodles in one go Enjoying every last strand
enjoying every last bite Staff) How many times a month do you come to the Inaba family home?
? Well, about four or five times a week, I guess. Staff) What do you think is the appeal of the Inaba family?
what is it? The soup is so refreshing, the meat has a deep flavor. Even after drinking all the soup, it doesn’t sit heavy in the stomach and isn’t too rich. I think the fact that it’s easy to eat is its appeal. Staff: Do you have any recommended ways to eat it? Anyway Garlic and bean paste without adding to the soup Make it on the spoon Be careful not to break the soup
I think it’s better to eat it like this 12:27 The line in front of the store continues on and on. From the sub-soup to the main soup
Pouring the soup Adjust the soup approximately once every hour
Adjust the soup Transfer the simmered bones
to the sub-soup Yes, thank you Thank you Return green onion chicken oil Nori, char siu, spinach
Cabbage as a topping Ramen (medium portion) 900 yen
Cabbage topping +50 yen Here you go
Ramen medium portion, firm noodles Rice set with ramen
Seasoned egg topping After the customers have left,
Carefully wiping down the table Set
char siu mini bowl Cut the char siu into large pieces
and stir-fry, then place on top of the rice Season with seasonings. green onion Please wait for your ramen. Thank you for waiting Mini Donburi Set (Medium Portion)
Firm, rich, and generous portion Here you go
Here’s your mini donburi set Sorry for the wait. Tamagoyaki ramen.
Less oil, extra spinach. We’ll take your order at the waiting area. Confirming orders with meal tickets Rushing to replenish the char siu that ran out
495 Cabbage Prepare the noodles
Gently knead Kaeshi green onion chicken oil Special ramen (medium portion) 1,290 yen Flavored Egg Ramen (Regular) 900 yen Thank you for waiting
Please enjoy your meal We’re sorry for the wait
Special ramen, firm noodles Please enjoy your meal. Enjoy the rich soup… Before you know it,
Everyone finished eating. 13:30
A sign announcing the end of business was posted outside the store. Tasting Purchase meal tickets in advance and line up Tell the staff your preferences Water is self-service. From the refrigerator next to the ticket machine
Prepare chopped ginger and garlic for the rice. Kashiwa Odo-ya Original
Chopped ginger Add to ramen for a punch
for a refreshing meal Inaba Family Special
Rice garlic The rich garlic flavor
goes well with white rice! Stir-fried char siu
and place it on top of the rice seasoning Green onions as a topping Rice (medium), char siu rice bowl Char siu rice bowl 220 yen Rice (medium) 120 yen Soy sauce-based dipping sauce Chicken oil Add the toppings Pour the sauce and chicken oil into the bowl
Pour the hot soup Nori Four slices of char siu Spinach Seasoned egg Here you go
Special ramen, regular size Special ramen (regular) 1,190 yen
Extra spinach 100 yen Thick-sliced char siu
The smoky aroma is sure to whet your appetite… The noodles are medium-thick, curly noodles that cling to the soup.
Smooth and chewy, delicious From thickness to texture and throat feel
the homemade noodles from this classic noodle shop are meticulously crafted. Packed with the umami of pork and chicken
A rich, bold soup with a punch The rich soup has a sharp soy sauce flavor Silky soft, half-boiled eggs Rice with garlic and chopped ginger
Serve over rice Don’t forget the mayonnaise on the table Rice with garlic, chopped ginger, and mayonnaise
The classic way to enjoy rice It’s so delicious you can’t stop eating the rice… Spinach soaked in rich soup
and wrap it in seaweed The spinach soaked in soup and the seaweed
go perfectly with rice…! The bean paste on the table also goes perfectly with the soup.
This one is also served wrapped in seaweed. Char siu rice bowl
It’s just as delicious as ramen! The thickly sliced char siu is irresistible The tender char siu, seasoned to perfection,
Enjoy the tender char siu with rice Wrapped in a generous sheet of seaweed
The endless umami is irresistible…! Finally, pour the rich soup
directly over the rice The flavor of the char siu and soup spreads throughout your mouth
This is definitely a must-try… Staff: After the lunch service ends,
are you going to take everything out? Yes, we’ll throw everything away. It’s a family tradition to get rid of everything. If you leave it in,
the bones start to show, I’ll take it out like this
and clean it once. But even so,
I’ve been cooking since morning, The taste changes between morning and night, doesn’t it? Staff: What kind of difference is there? Well, it’s a bit
the pork bone flavor is stronger at the start. Even though I took it out, there are still bones
and bits of meat come out too. In the morning, it’s completely separated
so Cleaning up for the evening’s business The owner, who fell in love with family-style ramen
Continuing to study daily in pursuit of the perfect soup The shop owner pours his passion into creating
If you’d like to try this rich family-style ramen, please come by! Sorry for the wait
This is Ninchan Is that all? Sorry for the wait.
Here’s your large miso ramen. Delicious! This is incredibly delicious! Gifu City, Gifu Prefecture, Kototsuka Stamina Miso Ramen Sanjo Sister store of ‘Yakiniku Ramen Sanjo’
A store specializing in miso Parking
About 8 parking spaces available in front of the store Business hours (open year-round)
11:00 AM to 1:00 AM The store has counter seats only 17:13
Preparation work is also done during breaks between serving customers. Shopkeeper) We blend two types of miso. Shopkeeper) Red miso and Shopkeeper) And a miso that’s like a blend from the countryside. Shopkeeper) Two kinds blended together. Shopkeeper) And we add a little something extra. The koji makes the miso rich. Add more of that. Koji Mirin rice oil Minced meat The largest hole for making minced meat. It’s not regular minced meat. The hole itself is incredibly huge. 12 millimeters! That’s why one mince is so big. It’s coarser than the minced meat used in regular hamburgers.
it’s coarser, so It might go well with miso
, don’t you think? Miso ramen 950 yen
Garlic +100 yen, large portion +100 yen Half portion 300 yen, full portion 400 yen Gyoza 350 yen, beer 550 yen Bento plate 350 yen, stew 350 yen 6 people Please take any seat you like. A group of six people has taken their seats. The shop owner’s daughter, Ayane Miso ramen, please. I want some ninniku.
I want some ninnchan… Three Ninchan Extra spicy is 2 Medium spicy is 4 Make miso ramen. Add miso to the soup Add flavored oil and chopped garlic to the bowl Boil the noodles. Pour the heated soup into a bowl Add the cooked noodles to the soup bean sprouts Roast pork Minced meat Nira Half-spicy is slightly spicy
Extra spicy is three times as spicy as medium spicy Thank you for waiting
Here’s the medium spicy. Making the beto plate Stir-fry garlic and roast pork Add bean sprouts and stir-fry Sesame oil and soy sauce Add the garlic chives and stir-fry briefly. Beto plate Ooh, that looks delicious! A bite of roast pork. Delicious! This is so delicious! Bean sprouts Roast pork Boiled egg Pork mince, scallions, and garlic are served to complete the dish. Sorry for the wait
Extra spicy Sorry for the wait Half spicy miso ramen, please. Here you go. Let’s make a ninja. Egg Add rice, roast pork, and green onions Seasonings Fried garlic Chopped garlic A must-try for garlic lovers
Popular garlic-packed fried rice Stir-fried fried rice
and gather it into a ladle Ninchan, third one. Sorry for the wait! A dish with a strong garlic flavor Devouring a hearty meal with gusto! Returning the dishes after finishing eating That was really delicious! Thank you for the meal! Cleaning up after eating Bottled beer Butter topping Garlic chives Boiled egg Garlic 2! The garlic grown in our own field
so popular that orders keep coming in one after another. Sorry for the wait
Here’s your miso ramen with extra garlic topping. Miso ramen, right?
Sorry for the wait Sorry for the wait! For the miso sauce for ramen
umami oil Rice oil chili pepper Pour hot rice oil over the chili peppers Extract the flavor components from the chili peppers Transfer the flavor, color, and aroma of chili peppers to the oil Remove the chili pepper solids Rice oil infused with chili pepper flavor Chopped garlic mirin Mix thoroughly Add the chili and garlic flavored oil to the miso. Here you go
Here’s your large bowl of miso ramen Regular portion.
We’re sorry for the wait Delicious! This is incredibly delicious! All the staff They were all so cheerful and friendly. And it’s delicious too! We have no choice but to go! 18:08 Crispy roasted garlic Here you go
Garlic topping Three young men enter the store Is the miso ramen recommended? The recommended dish is miso ramen. Garlic topping, etc. Three miso ramen
one with garlic Do you want fried rice? Shall I make fried rice? Three half portions? Three half portions! Make three miso ramen noodles Excuse me
Customer requesting garlic topping Here’s your garlic topping. This is the regular version. It smells amazing! Looks delicious! Delicious! Is it good? Yeah! We should have gotten a bigger portion. Cooking dumplings Homemade dumplings wrapped in thin dough The skin is chewy and crispy, and the filling is juicy.
The dumplings are ready Here you go
Here are the dumplings Sorry for the wait
Extra spicy. Here’s the second extra spicy one. Make a half portion. The perfect flavor of fried rice
Can’t stop eating…! Do you come here often? I also went to Kasamatsu and Yanagizawa. The miso here is delicious. At Kasamatsu, it’s garlic soy sauce. The meat is incredibly generous.
ramen is amazing. Also, the fried rice is incredibly delicious. I really love fried rice,
and I always order it. Washing dishes between sales calls Is your order ready? Miso ramen, medium spicy. Spicy miso ramen
with garlic as a topping Extra spicy garlic topping. This one is medium spicy. Extra spicy and extra garlic
Miso ramen has arrived Huh!? More than I imagined…! 18:49 A customer with children arrives at the store. Please take this seat. Thank you for waiting The hungry children
are taking their seats one by one. Here you go
Here’s your extra-large garlic miso ramen That’s me This one is also regular spiciness
with garlic topping. This is Ninchans. The kids are also adding garlic as a topping. Garlic-packed miso ramen
recharge your energy! And Ninnchan!
Garlic fried rice! Half portion of rice, two! Dote 1 Half a bowl of rice
Measure out one serving at a time Fry the fried rice in portions
Stir-fry until fluffy Sorry for the wait
This is the third half portion, right? Carefully simmered stew
and portion it into small plates. Garnish with scallions and mustard
Beef tendon miso stew is ready! Miso ramen is served one after another to the children 19 Garlic topping Here you go
Garlic topping miso ramen Is that everything? Preparing boiled eggs Boiling eggs I insist on using red eggs. The egg yolk is a beautiful orange color. I want to add the flavor of the char siu sauce. Wipe off the moisture before adding it. This will result in a rich-tasting egg. The ones you soaked today can be used tomorrow morning or
or use it from tomorrow afternoon to evening. The second day’s flavored eggs
the most delicious of all the flavored eggs. The one I would most recommend. Preparing the miso sauce This is “emulsification.” Emulsify the oil and miso. What’s this? They’re mixing in miso, I think. Is this going to be ramen? It’ll be ramen. Now it’s mixed well. Two types of miso and
sake and koji The flavor of the sake is infused into the miso After all, miso is
becomes richer the more koji is added. Since this is the Tokai area,
people tend to prefer this slightly darker color. A color that leans a bit toward that side. These little grains are koji. Transfer the miso sauce to a container. Children from the Gifu soccer club “Griffon” Miso ramen at Sanjo-san
still prefers it with a stronger miso flavor It’s got a real punch to it! How did it taste? It was delicious! The flavor was rich and delicious. It was delicious! 19:45 We apologize for the delay.
We’ll take it from here. First, the garlic topping. This is the regular version. Wow, it’s rolling! This is normal, right? Take a bite of the bite-sized roast pork. The meat is delicious! Roast pork To bring out the flavor of the miso
Cut the roast pork into bite-sized pieces Enjoy the texture of cabbage and green onions
These dumplings will leave you wanting another plate Delicious! This is amazingly delicious! Cook the minced meat that was prepared the day before. One miso ramen
one ninniku I’ll have one miso ramen and one ninniku ramen too. Sorry for the wait
Here’s your miso ramen. Half portion of noodles Thank you for waiting You should add it now.
Once this is done Dote That looks delicious. It smells good! Put some mustard on the beef tendon and take a bite. Delicious! In a pressure cooker that had been soaked overnight to remove impurities,
boiled until tender Made with time and effort
beef tendon stew Have you decided on your order?
Yes, I’ll take your order. We will carefully clean the table after you finish eating.
Carefully clean the table after the customer has finished eating 21:46 Gyoza Second one! Butter topping I’ll put it here. Excuse me
I’m sorry for keeping you waiting. Thank you This is delicious! Delicious… really delicious! It’s delicious! It’s fragrant, or rather… It’s delicious.
This miso I don’t usually eat miso ramen, but… But I’d like to try this one! Dote, Ninchān Three regular butter toppings Half portion of rice, 3, dumplings Three butter toppings, please. The butter and miso go perfectly together—it’s delicious! Ordered miso ramen and gyoza. Ordered miso ramen and a large serving of ninniku ramen. Customer: Do you have spicy options?
Employee: Yes, we do. We have medium spicy and extra spicy. Ordered miso ramen extra spicy, medium spicy, and garlic. Ordered miso ramen with regular spiciness. Miso ramen with garlic, medium spiciness, in a bowl Let’s eat! To go with the gyoza
Ordering extra rice Rice Thank you Employee) Was it quiet?
Customer) No, no! Thanks! Put the thin-skinned, juicy dumplings in your mouth Quickly shoveling in rice Finished off the ramen and fried rice with gusto! Returned the dishes I ate from. Thank you for the meal Thank you! Leaving the restaurant, immersed in a sense of fullness that made me forget the rain outside. Wiping the table and straightening the chairs
Preparing for the next customers Greet customers waiting in line It gets pretty crowded until late, doesn’t it? Yeah, it is. It’s been a while since I joined in. It’s been so busy! Welcome Two seats, please. Welcome Have you decided?
Yes, please. One miso ramen with garlic topping. Two pieces of ninniku One plate of sticky rice Please wait Make a bet plate Garlic-topped
Miso ramen arrives This ramen features a rich miso flavor,
but it’s a bowl that even women can enjoy. This is our homemade aromatic oil. This is the oil for the miso. We make this separately. It’s not an animal-based oil, so it’s a light oil. That’s why it’s easy to drink. The aroma of miso wafts through the store. This is my first time here. I’ve tried miso ramen at various places, but… but this one has a unique flavor
and it’s a flavor I’ve never tasted before. Employee: One large portion, please.
Customer) Thank you! Preparing boiled eggs This is my second year. Is there anything you’re careful about? Just the basics, or rather, the obvious things. Make sure to do each step carefully and thoroughly.
is That’s something I’m careful about. 22:48 Preparing minced meat Chopped garlic chili pepper Soy sauce Chopped garlic, chili peppers, and tamari soy sauce
into a wok Add coarsely ground pork mince Let the flavor soak into the meat Stir-fry until crumbly Staff: Is this for use in dote?
Shop owner) Yes, it is. Domestic marbled beef tendon, right? Let’s do this boldly. Removing the bitterness from beef tendon Carefully remove the impurities It looks like it’s ready now. Is work fun? Work, this? It’s fun. Is there anything difficult about your job? I find it difficult because I’m not good at memorizing things like preparations. I do have a job, though.
so I’m doing something else. I help out occasionally, though. How’s your dad’s work going? I think it’s wonderful. An order for miso ramen has come in. Fry garlic for toppings. Here you go
Garlic butter topping Extra large portion. Thank you Butter topping. Thank you Wow! Let’s eat! First, a sip of soup. The miso is delicious! The rich aroma of butter and
the rich umami of the miso are a delight! That’s a big serving, isn’t it?
Sorry for the wait This is my first time here, but
I’ve been to other stores a few times. What did you have today? Today I had miso ramen and ninniku. The taste varies from store to store, but
they’re all delicious. Since we decided to go with miso, it’s been quite a while. time and various obstacles
and Even now, I wonder if this miso is the right choice… But over the past two and a half years,
I’ve made further changes, improved the method to
and improved the process. Compared to when we first opened, and the chewy texture and firmness
and the characteristics of the wheat, What we’ve improved over the past two and a half years the culmination of those efforts
we really want you to try. Miso ramen 950 yen Extra-large minced meat, char siu pork, bean sprouts, boiled egg, garlic chives
Plenty of toppings Rich broth that clings to every strand
Chewy straight noodles The chewy texture of the noodles and the flavor of the miso
spread in your mouth for a delicious taste! Despite its bold, rich flavor,
the miso soup is easy to drink. Made over three days
Homemade char siu The rich flavor of the meat
Pairs perfectly with rich miso! This is Ninchan.
Sorry for the wait Ninchan, 400 yen. Crispy roasted garlic chunks
A dish where you can enjoy garlic to your heart’s content The aromatic fragrance of garlic
stirs up your appetite The bold flavor of garlic
the juicy umami of the char siu are irresistible…! A dish that revitalizes both body and soul
Thank you for the meal 0:07 Preparing garlic Peeling garlic
and separate into individual cloves Make a plate Beto plate Making miso ramen Here you go
Here’s the miso ramen Sorry for the wait This is also miso ramen.
Sorry for the wait A man enters the restaurant. Miso ramen with extra garlic
Orders Ninchans Here you go
Here’s your order Is that all? The last customer has left the store. 1:00 Closing time Are you working tomorrow? Tomorrow is your day off, isn’t it? Sorry
Please take care of the rest. Thank you for your hard work Cleaning has begun inside the store. (Cleaning is) every day. It takes one or two hours. and then go home. Carefully cleaning the stove Mop the floor 1:24
Rinsing the corners with water That was a close-up of Miso Ramen Sanjo. At my age, four days of work is enough. If you see the boss draining the noodles, “That’s why it’s so delicious.”
“That’s why it tastes so good.” The ultra-long noodle draining is a specialty,
a ramen shop beloved by locals suddenly closed. The shop was filled with voices lamenting its closure,
there appeared Mr. Yamamoto, a former bicycle racer. He is dedicating his second life
the man who is carrying on the legacy of a long-standing establishment! With soup like this,
customers won’t pay for it. The master’s taste is not easy to imitate. The determination to catch up is evident. If you don’t come to Shoufuku-ken,
you can’t drink this soup. I’m a competitive person,
I don’t want to lose to myself “You can only drink it here.” That’s
I want to be completely dedicated to it. Ah, this is delicious. Here it comes! Yay! Delicious! It’s delicious, isn’t it? That big Chinese cabbage and The char siu is really delicious. It’s like a familiar taste.
feel to it. The extra-thick bamboo shoots are too delicious! Soup with plenty of danger level I wonder if it’ll come again in about 20 years. I like how refreshing it is. After about four years, it’s back!
A close look at a ramen shop in Nagoya Nagoya City, Kita Ward, Hagi-no-dori
20-minute walk from Kurokawa Station A short distance from National Route 41 Established in 1985
Ramen Shoufuku-ken 8:35
Mr. Yamamoto and his mentor, Mr. Matsura, arrive at work together Set up the storefront curtain Relocated and reopened from Nishiku Jōshin to Kitaku Hagino-dōri 8:42
Start of preparation Master Matsura (62 years old) Mr. Yamamoto (45 years old) Salted bamboo shoots
soak in water to remove salt After removing the salt, it still has no flavor. Now I’ll add the seasoning. Staff: Is that for one day?
Yamamoto: This will be light. There are a lot of bamboo shoot dishes on the menu. Staff: I thought there were quite a few bicycle racers coming here.
Yamamoto) Exactly. We’ve received flowers from the riders, Mr. Yamamoto has been active as a bicycle racer for nearly 20 years Staff: At Nagoya Keirin?
Yamamoto) Nagoya is my main venue. This is the outer part of the menma. It sticks to your teeth when you eat it.
Remove that part. Seasoning for menma Season the salted menma
in a blend of several types of soy sauce The seasoning for the bamboo shoots is a trade secret. Originally,
a relationship between the shop owner and the customer. Later, they became master and apprentice
. Did Mr. Yamamoto ask you to do that? I’ve been going there (Shoufuku-ken) for 20 years. When you left the Jōshin store, we had been friends until then. You fell ill
I guess I’ll have to quit. I’m in shock… If I eat just one more time
I’ll be satisfied. “Please make it one more time,”
I begged him. At that point, the store was already closed, I moved everything to the garage
I made this set This whole set is in my house, lol. My house was all electric, but
but we had LP gas installed. and prepared everything, For that one cup. My master came over
and have him cook the soup It’s delicious! In that situation Well, I’ll teach you a little bit.
Why don’t you give it a try? That’s the resurrection episode here. The fact that I really wanted to eat it
comes first, right? Until two years ago, I was an active bicycle racer. I was training while continuing to race,
but For the first three years or so, I cook it exactly as I was taught,
but it just didn’t work. With soup like this,
I can’t charge the customers for this. After about three years
I figured it would be okay. Matsuura told me Let’s look for a store, then. Where would you like to go?
Anywhere is fine. Somewhere close to the station, I guess.
A parking lot is fine too. Even in the middle of a rice field is fine. I’ll sell it to you. That’s awesome, I thought. Did Mr. Matsura say that? That’s cool! That’s cool! How many customers are expected to come? About 70 people, I think. How many people came at the peak? Over 100, right? Saturday is open until 7 PM, so Char siu broth It smells amazing! Isn’t it wonderful? Remove the excess fat. Blend multiple soy sauces
in Shou Fukuken’s unique blend Add the char siu broth
add the tare sauce This blend is a trade secret, isn’t it? pork belly Cut the pork belly into pieces This is how the round char siu turns out. Be mindful of slicing it into rounds. and remove any excess fat or parts that don’t taste good.
will be trimmed off. Shape the pork belly block
Shape into char siu pieces Roll tightly to prevent it from falling apart while cooking Tie each one carefully Arrange the tied pork belly on a tray
Arrange on a tray In a pot with char siu sauce
simmer the pork belly Remove the simmered char siu from the pot This is it! How long do you boil it for? About…
About 30 to 40 minutes The color is really intense. If you burn it too much, it gets hard. If you don’t cook it enough, It won’t cook properly, Remove the string. Cut the char siu Preparing green onions Wash the fresh green onions
Rinse thoroughly under running water Cut the green onions What makes Shou Fukuken special? What sets it apart from others? If you don’t come to Shoufuku-ken,
you can’t drink the soup. I’m a competitive person,
I don’t want to lose to myself “You can only drink it here.” That’s
I want to be completely dedicated to it. Ramen soup Made with root vegetables such as onions
using seafood, chicken bones, and traditional Chinese medicine ingredients It takes approximately 6 hours
to complete the soup What is the seasoning for ramen? It’s a blend of several types of soy sauce. Shoufuku-ken’s blend It’s a secret recipe passed down from master to disciple,
I learned it from my master. Did you also train at Shoufuku-ken?
did you train somewhere else before? The previous owner was a disciple of Kaoru Akira, the founder of the original “Kourai Dojo.”
and was a direct disciple of Kaede Akira, the head of the main branch. So I’m a direct descendant. Shimada-ya has already gone out of business,
and the manufacturing line at Shimada-ya has been taken over by Kikyouya. Does that mean Mr. Matsura had been running Shoufuku-ken
for a long time? For a long time. A long time ago Is there a reason why there are so few business days? I’m old, so four days is enough. Take three days off. Prepare some cold water. Every Saturday, going to the nearby McDonald’s is
the two of you’s routine. 45 Matsuura is 62, so 17 That’s not right. He doesn’t seem like a father. It’s just a feeling.
He’s somewhere between a father and an older brother. The disciple has never done this before
Yamamoto-san is his first disciple Watching the apprentice work while drinking Coke. Are you happy that Mr. Yamamoto is taking over Shoufuku-ken?
Are you happy about that? Yeah
That’s true How many years did Mr. Matsuura do it? Since I was 15.
You’re in training, aren’t you? From the Kōrai school
Kaede Akira’s, right? He started training at the age of 15
and continued for 8 years. Around 1985 When I was 23 years old
I opened (Shoufuku-ken) Customers waiting for the store to open Just before opening
Checking the ramen soup Approved by the master
Mr. Yamamoto himself tastes it Changing into a pure white lab coat Ready
Head to the kitchen The parking lot is next door at the coin parking lot
(Parking fee subsidy available) Business hours
Thu, Fri, Sun 10:30 AM to 2:30 PM
Saturday 10:30 AM to 7:00 PM
Closed: Monday, Tuesday, Wednesday 11 counter seats Ticket machine next to the entrance Chashu ramen
Matsu 980 yen, Take (with extra bamboo shoots) 1300 yen
Jyu-take (with extra char siu and bamboo shoots) 1,500 yen Table condiments
Ramen sauce, pepper, garlic powder, vinegar, chili oil Opens at 10:30 Purchase meal tickets at the ticket machine at the entrance Hand over the meal ticket and wait for your food Here you go! Welcome! Customers keep coming in. The seats fill up immediately after opening. Bringing cold water Checking meal tickets Menu of ‘Kourai-style Ramen’
Matsu (Chashu Ramen) is the standard Gently separate the noodles Boil the noodles Cook the noodles in a unique strainer divided into four sections
Boil the noodles in a unique strainer Homemade char siu Menma Warm the bowl with hot water The bowl warmed in boiling water Thoroughly wipe off any excess moisture Kaeshi The master carefully drains the boiled noodles. Meanwhile, he finishes preparing the soup. Pour the soup into a bowl with the kaeshi. Drain the noodles 107 times
Remove excess moisture “We want you to enjoy the pure flavor of the soup.”
Each water-draining step carries the chef’s dedication Place the well-drained noodles into the bowl. Arrange the noodles and top with the toppings. The ingredients are bamboo shoots, green onions, and char siu. Longevity (with extra char siu) Carries the ramen and bows deeply Carefully carries the bowl filled to the brim with soup
Carefully carry it with both hands This is Shou Fukuken’s ramen. The thick bamboo shoots are soft and moist,
yet have a crunchy texture that’s addictive. The “medicinal soup,” which takes six hours to prepare,
light yet rich in flavor. The chewy noodles and soup blend together
and a gentle umami flavor fills your mouth. Enjoy every last bite and drink every last drop A flavor so delicious you can drink it all in one go Customer: Thank you for the meal.
Yamamoto) Thank you! Thank you very much
Please come again! See them off and express your gratitude politely. Carefully clean and tidy the counter seats
The master also does the dishes Skillfully arranging the food Ramen with just the right amount of soup is ready! Let’s eat! Enjoying the aroma of the soup, I take a sip… The rich flavor keeps me reaching for the spoon… The carefully crafted soup is so delicious it permeates every fiber of your being. The medium-thick curly noodles are perfectly coated with the soup. A slightly soft texture that slides easily down the throat Pork belly char siu marinated in a special sauce Vinegar for a refreshing flavor change Add a spicy kick with chili oil The bold spiciness instantly boosts your appetite
I drank every last drop of the soup! Returned the bowl to the counter Thank you for the meal!
Thank you very much! Thank you very much! Please come again! Carefully drain the noodles
into a bowl. Let the noodles soak in the soup
Quickly arrange the toppings Thank you for waiting
Please Homemade ginseng vinegar The smooth acidity of ginseng vinegar
enhances the depth of flavor in the soup Wipe the moisture from the warmed bowl Return While draining the soup,
Finish the soup With well-coordinated teamwork
Serve the ramen This is number two. Number 1, Number 2 Yes, thank you. This is number 5, Kotobuki. 11:17 A customer comes into the store. Former world boxing champion
Yakuushi-ji-san came to the store It’s a special water bottle for taking soup home.
Do you understand? Staff: Do you always do that?
Yakushiji) Yeah, so there’s no soup left over. This is my older brother. Do you come here often? (Yakushiji) You’ll understand if you see this, you’ll see.
Staff: Yeah, right. There’s a special bottle for it. To keep the soup from getting cold
and quickly serve it with perfect timing. Here you go! It was cold, wasn’t it? It was cold, huh? Mr. Yamamoto’s enthusiasm has been passed on to the regular customers from long ago. Enjoy the soup with the aroma of green onions
A bowl that warms you to the core How many years have I been coming here…
Since the previous owner’s time, you know It’s been about 20 years now. The old place
started at 8:30 in the morning, right? We call it “morning ramen.”
“morning ramen.” This place has been renovated too. It’s been going on since 10:30. The customers are happy. The taste hasn’t changed, so it’s fine, isn’t it? The taste that hasn’t changed over the years
and savor it slowly. My favorite spot! The store has a relaxed atmosphere with the Yakushiji melody playing. It’s a T-fal. No, no
It says “Louis Vuitton” w You went to all this trouble for me
As the creator, I’m really happy. You can take it home with you.
That’s wonderful, isn’t it? At home, right?
Put the ramen in. Then I’ll have them add some char siu. It was thoughtful of them not to bring out the empty bowls. (Mr. Yakushiji) Thank you very much.
Yamamoto-san) Thank you very much! Please come again! Yamamoto) Can you show us to the parking lot?
Employee) Yes. I’ll show you the way now.
Please wait a moment. After your meal, please order a drink at McDonald’s
and receive a parking ticket. and return a portion of the drink cost
as a subsidy. We’re requesting this from generous individuals.
We’re billing them for it, lol. Keep the counter clean at all times To ensure that customers can enjoy piping hot ramen,
make sure the bowls are thoroughly warmed with hot water Thoroughly wipe off any moisture
to serve pure soup. The secret soup recipe passed down from my master “Thank you very much!”
Deeply grateful to each and every customer who finished their meal A group of five customers sit down Everyone orders matsu Yamamoto: Hall, please take care of it.
Employee) Sure, leave it to us. “The Flame Chef” Zhou Fude was also impressed
Shou Fukken’s medicinal soup 11:44 The key to perfect ramen
No compromise on draining the noodles 7 slices of char siu Daiju (soba noodles with extra char siu) The flavor of pepper
enhances the light ramen Thank you for waiting
Please Yes, thank you Okay, I’m heading to Oomatsu. Thank you A bite of the special thick bamboo shoots Delicious! The more you chew, the more delicious it becomes.
A blissful bowl where the noodles and soup complement each other perfectly First time here It’s delicious. I’m from Tokyo.
on a business trip. Staff: Is this your first time at Kōrai?
Customer) Yes, it’s my first time. It’s light and refreshing, I like it. Customer: Thank you for the meal.
Employee: Thank you. It was delicious. Staff: It’s tiring, isn’t it?
Matsuura) It’s tiring, huh? I’ll be dead when I get home. The captain is still going strong.
Making four bowls of ramen at the same time He efficiently made four bowls of ramen Ohmatsu, make the bamboo firm.
Two Yamamoto: There’s too much green onion, Ohmatsu, make it firmer.
Employee: Yes. “Bamboo” means extra bamboo shoots. Lots of bamboo green onions Where’s the bamboo? The bamboo is at number 3. Number 4 is Kotobuki-take. Take care of the hall.
Take! This is Bamboo No. 3. Excuse me from the left side. This is Take.
Sorry for the wait Sorry for the wait! Shuzo, please! 12:29 Three customers enter the store They order bamboo and two large servings. Let’s go Sorry for keeping you waiting
Please Ah, that’s delicious. Wait a moment. Yamamoto) There’s a lot of green onions, isn’t there?
Customer: Thank you! Yancha Special Let’s eat Delicious! It’s delicious, isn’t it? Biting into the thick bamboo shoots Delicious! What is the appeal of Shou Fukuken? That big Chinese cabbage and The char siu is really delicious. The noodles are also unique. It’s been like this for a long time. It’s like a familiar taste.
feel, right? Oomatsu (without green onions) “Ootake” is
Soba, char siu, and menma in abundance Topped with a generous amount of green onions Alright, let’s go! Where? Number 4! Yes, please!
Extra green onions, please. Pine Kiri (without menma) Employee: Okay, that’s all!
Yamamoto) Sorry for the wait! Carefully carries the ramen to the table The noodles, infused with the rich flavor of the soup,
gently melt in the mouth The soup is generous
A delightful, hearty soup The long-awaited bowl arrives! Slurping away,
All three finished it in one go 13:35
A regular customer who has been coming for years came in Shoufuku-ken has closed I came here to eat at Shoufuku-ken. after being discharged from the hospital. I went with a cane and braces. Hmm… Shoufuku-ken is gone. One day
Jinpei-kun, through his connection with bicycle racing, and learned about it. When it opens, The boss was there. Six years after being discharged from the hospital,
I can finally eat again. I was so happy. You were really trying hard.
You’re really sincere about the taste. Since the head chef is here,
I’m really happy. When I saw the captain drain the noodles, Everything “Oh, that’s why!”
is how delicious it can be. I really feel how important it is to drain the water properly.
really (feel it) I think this is really the ultimate. I was able to eat ramen before 9 o’clock, so… I went there in the morning By around 2:00 PM,
the soup was all gone, so and as I realized the flavor was getting deeper and deeper, Decide on a time based on how you feel today
and go out for ramen. That’s the kind of place it was. I’m not feeling well today. I feel like having something rich.
and I’d like to go. I come at this time. That’s why it probably tastes so good. The soup I made this morning
keeps getting better and better, you know? unchanged
always stable But I like coming at the time that suits me for soup.
is what I like. I’m very particular about the menma
I’m really particular about it. And the noodles It’s always the same. It’s been 20 years now…
30 years or so? At first
“Well, it’s pretty good.” The second time
“Ah, this is delicious.” The third time,
“I want to come again next time.” Most people
become hooked on the taste after three times. Well, I even built a Shukufuku-ken in my own house, so… Not many people do that, though.
People who build a Shoufuku-ken in their house, huh? It’s just for the spirit. Both the regular customers and the staff
seem to love Shoufuku-ken too much. We’re sorry for the wait Please! I’ll take it. First, let’s have the soup. Yeah With each spoonful of red bean paste
the rich flavor slowly permeates the palate. With each sip, the flavor floods the mouth. Ordering Ootake 7 slices of char siu Extra bamboo shoots “Daijutaku” is
soba, char siu, extra menma Garnish with green onions and serve. Ojizake 1,600 yen Vegetables, seafood, chicken bones, and traditional Chinese medicine ingredients
a medicinal soup made over 6 hours Thick bamboo shoots in the style of the Kourai chain
Big! Heavy! Delicious! Slow-cooked in a secret sauce
Premium char siu The chef’s skill in draining the noodles is the key to the flavor
Chewy, thick noodles The soup clings firmly to the noodles
The rich flavor of the soup and the wheat aroma spread throughout The crunchy bamboo shoots and tender char siu
A bowl with the perfect balance of scallions, noodles, and soup Today, many regular customers
come in seeking their usual bowl A hidden gem of Nagoya cuisine!
Be sure to try the ramen from the time-honored ‘Shoufuku-ken’! Opens at 7:00 AM!
Customers flock in for morning ramen The owner, with 15 years of experience making yakitori, creates
The one-of-a-kind ramen is amazing A bowl that packs the concentrated flavor of chicken What is this?! Natto ramen Chicken Taiwanese ramen Parent-Child Ramen Aiming to be Japan’s best breakfast!
A close-up look at the exquisite special soy sauce ramen! Kasugai City, Aichi Prefecture
5-minute walk from JR Katsuraga Station “Yakitori Ramen Araya”
A specialty shop that maximizes the flavor of chicken
Specialty shop serving ramen Owner: Good morning
Staff) Good morning Preparing for the early morning opening
Arriving at work while it’s still dark 5:00
Start of preparation Shop owner Ogawa (35 years old) Making broth Chicken broth and
something to bring out its flavor such as shiitake mushrooms and kelp
dried sardines, and other ingredients are included. This is dashi. Chicken grilled over charcoal
marinated overnight. A sauce containing soy sauce Cook it slowly at a low temperature and heat it up. and the broth from the chicken, this bonito-based broth
is how we’re doing it. “Yakitori ramen”
is pretty rare, isn’t it? There’s a yakitori restaurant in the same city, During the COVID-19 pandemic, At a yakitori restaurant during the day Operating out of a rented space Changed the sign
and started a ramen shop. That was the start of it. That’s how it was, so I thought a restaurant specializing in grilled chicken and chicken
ramen would be nice, How long has the yakitori (shop) been
? How long have you been running the yakitori stand?
has been around for about 15 or 16 years. Cooking rice I want to eat oyako-don for breakfast. There were a lot of people saying that, so… oyako-donburi and ramen with thin noodles and miso soup
and That comes out quite a bit It’s just one bowl, so I think they serve a little more rice than a regular ramen shop.
they probably serve a bit more rice. Right now, I’ll just go with Cook 20 cups of rice Maybe add some more
or Preparing chicken Taiwanese ramen Basically, it’s something that can be made quickly and easily
so it can be made quickly. so that it can be put on the stove. Ginger, etc. Spices With oil and spices to transfer the aroma and spiciness to the oil Green onion Stir well Add seasonings Mix well throughout During the COVID-19 pandemic I started two ramen shops, but Fortunately,
the pandemic ended, things have gotten busy
Both The capacity is about 30 seats
but We did it during the day
and at night we had yakitori. I also skewered the grilled chicken one by one
and I was pretty particular about it While doing that,
the ramen was super busy, If this keeps up,
the quality will start to drop significantly. That’s the main thing. I need to do something about that
I thought. I’ve been doing yakitori for about 15 years
so The customers really raised me, so to speak,
they came to visit us, so It’s Kasukabe,
so I moved over here, Focus on the ramen
I’d like to try it once I felt that way
and made the decision Cleaning the store Cleaning before opening is also done alone shop curtain Cleaning the storefront Ingredients for serving ramen What kind of chicken do you use?
Is there a specific part of the chicken used? We mainly use thigh meat, I wanted to make it a little healthier in the morning,
so I also added some breast meat In Taiwan, they add a little chicken breast. The char siu during the day is
100% thigh meat, shaped into chunks like this Like char siu
but In the morning, I leave it as is
and grill it over charcoal. while cooking it. Because it’s prone to falling apart,
so we call it “flaky meat.” It feels like it’s falling apart. More like a single piece of meat
more like a single piece of meat Morning shredded meat Thigh and breast meat, right? It’s the sauce, or rather, the marinade before cooking. Bonito, shiitake mushrooms, kelp,
a mixture of various ingredients Marinated overnight
and then grilled immediately That way
the aroma is locked in Bake it and then soak it in there Cook it slowly at a low temperature
and simmer it Divide the shredded meat into individual portions
Cut into 85-gram portions Add the breast meat for a tasty dish
For a healthier option, I wanted to lower the price a bit. Just a little bit, though.
I thought I could offer it at a more reasonable price. Just to cover the cost of preparing the char siu,
we’re offering it at a slightly lower price. Chicken and egg rice bowl, chicken and egg ramen using thigh meat Grilled over charcoal the day before to the perfect degree of doneness. Do the thigh meat
Finish this off last. Cut it into pieces the size of a morning親子丼
Cut into pieces Green onion dashi rice ball
Make Katsuobushi Homemade salt Cooked with char siu
Finely chopped scallions cooked with char siu and mix it into rice balls like mixed rice.
and shaping it into rice balls. I’m putting it in ramen
I put it in at the very end I’d like it to be a bit like ochazuke. I think that’s the best way to eat it.
I think We have customers who try it in various ways.
When I see the customers, Since I got up early in the morning, “I hope something good happens today,”
with that feeling in mind. The first thing in the morning
First two customers only Make rice balls twice the size Come first thing in the morning “If I’m the first one here, there’ll be a big one.”
I thought that would be nice, haha. Everyone, please take the big ones with you.
I’d be happy. Measure the rice and divide it into portions. Make rice balls Green onion broth rice ball
a morning-only special 6:33 Preparing cold water When you come to the store I wish there was something
I thought I’d like to turn it into a store. Even if it’s just something small, Like, can we add a topping today?
or change the noodles, Or bring something like that on the weekend Let us know on Instagram or something It’s pretty sudden, but
but this time it’s “Parent-Child Ramen.” Since Oyako Donburi is popular, I’ve always wondered how it would taste with ramen,
I’ve been thinking about it for a while. I decided to give it a try, and
and it was absolutely delicious! Let’s go with this!
I thought I’ve sent it out a few times
and it’s been very well received, so The noodle change to “hand-kneaded noodles”
When combined with that, The parent-child ramen is pretty tasty, isn’t it? This time, we’ll do that one.
for the first 20 customers or so. Strain the broth There are
all kinds of people There are
and there are many factories Night shift customers and such or people taking a break or just ordinary housewives come over for breakfast ramen, or bringing their kids along
Even on a regular weekday or people coming before work Our ramen is really
made without any artificial seasonings, We make it with the idea of “balancing the body.”
when we make it. I’m trying to keep it light, so that the person who eats it feels full
and feel satisfied. Even the elderly
so they ate ramen for breakfast, You’re so energetic!
like something a friend would say. I think a ramen shop would be nice.
I think to myself It’s written on the sign too. Kaeshi Chicken oil First parking lot in front of the store (shared) Second parking lot next to the store (6 spaces) Business hours
Morning 7:00 AM to 10:00 AM
Noon 10:00 AM to 2:30 PM
Closed on Sundays *Menu and prices are as of December 2024
Morning special: Chicken shredded Chinese noodles 900 yen
Morning Special: Natto Ramen 900 yen Morning-only menu
Pure-made Chicken and Egg Ramen 1000 yen
Charcoal-grilled Chicken and Egg Bowl with Miso Soup and Ramen 1050 yen Morning Toppings
Half-boiled salted egg or yellow egg 150 yen
Chicken thigh and breast shredded meat 250 yen Chicken Chinese noodles
Premium (light) 1,470 yen
Premium (Garlic Tamari Soy Sauce) 970 yen Chicken Taiwan Ramen 970 yen
Spicy Chicken Taiwan Ramen 1150 yen Lunch only
Premium (Light) and Chicken and Egg Bowl 1,850 yen
Chicken Taiwan Ramen and Chicken and Egg Bowl 1350 yen Lunch only
Premium (Light) and Yukke Donburi 1,850 yen
Premium (Garlic Soy Sauce) and Yukke Donburi 1350 yen Lunch Toppings
Soft-boiled egg 150 yen
French duck roast (2 slices) 400 yen For customers who order one bowl of morning ramen
One free scallion broth onigiri Morning-only seasoning
Homemade salt Table condiments
TOMATO apple vinegar, special sesame chili oil, black pepper, yakitori sauce Opens at 7:00 After purchasing a meal ticket
Select the morning-only onigiri and move to your seat Hand over the meal ticket and take a seat. The restaurant was full within 10 minutes of opening. Making ramen for parents and children Simmer chicken thighs in broth for oyako-style ramen Seal with egg Soup Chicken oil Well-drained noodles
into a bowl and let the noodles soak in the soup. Top with chicken thigh meat simmered in a creamy egg sauce
and serve like a亲子丼 (oyako-don) to complete. Oyako ramen Excuse me
Here’s the parent-child ramen. Please enjoy. Sorry for the wait
Rice will be served shortly. Excuse me
It’s a large rice portion. Timed to coincide with the noodles being cooked
Pour the soup Drain the cooked noodles Serve the noodles Chicken oil Chicken and egg stir-fry Radish sprouts and naruto Chicken thigh and breast shredded meat
Additional topping Carefully carried in a large bowl filled to the brim
Carefully carrying the large portion While warming the soup and bowls for the next order
Boiling the ramen noodles Pour the hot soup into the bowls Serving noodles into a bowl Nori seaweed, daikon radish sprouts, naruto fish cake, bamboo shoots Grilled long green onion Shredded chicken thigh and breast meat Chicken Chinese noodles (shredded char siu) Well-mixed natto
and serve over ramen noodles Nori Natto ramen I’m sorry
We’re very sorry for the wait. Chicken Chinese noodles. Please break up the meat
and enjoy it. This is natto ramen.
Here you go, please enjoy. Here you go.
Here’s the parent-child ramen. Chicken Chinese noodles. Excuse me We apologize for the delay.
I’m sorry Chicken Chinese noodles. Please break up the meat
and enjoy it. The tender chicken and moist scallion rice balls
melt in your mouth, blending the flavors into one. One of the shop owner’s recommended seasonings
Add black pepper for a flavor change Black pepper brings out the umami of chicken
Enjoy the perfect harmony of flavors, crafted by a yakitori expert Return the empty dish after finishing Customer: Thank you for the meal.
Employee: Thank you very much! Customer: Thank you very much.
Employee) Thank you! Making chicken Taiwan ramen Pour the soup into a bowl with scallions and chicken oil Place noodles in a bowl and separate them. Finely chopped
Taiwanese-style minced chicken Top with scallions and naruto Chicken Taiwanese ramen Stir until fluffy
Well-mixed natto Top generously with nori seaweed We’re sorry for the wait.
Natto ramen, right? Sorry for the wait
Taiwanese ramen. Please mix well before eating. Packed with the umami of kelp and bonito,
homemade salt The gentle flavor of the broth
combined with a robust umami flavor A dash of tomato apple vinegar The surprising combination of vinegar and natto
The refreshing taste of fruit and vegetables is a plus A flavor that’s hard to resist
Every last grain and drop is delicious “Thank you!”
Sending off customers with a smile from behind the counter Half-boiled salted egg topping Soft-boiled egg topping, crumbled A light yet rich soup
The rich flavor of chicken permeates the body The chicken’s umami shines through in the broth, which clings to the noodles
A clear, refreshing taste The chicken, slowly simmered until tender, melts on the tongue
The rich flavor floods the mouth It’s incredibly delicious. The soup has a nice, toasty aroma. and the chicken is really tender. It’s so tender it might fall apart without even chewing. It’s very delicious. 7:55 Excuse me
Chicken Taiwan Ramen Please mix well before eating. Thank you for waiting.
Chicken Chinese noodles. Please mix well before eating.
Enjoy your meal A group of 9 people has arrived. Thank you for your hard work
Thank you for your hard work Do you come here often? Yeah, pretty much once a week these days. Staff: What do you do for a living?
Customer) I run a bar. We’re night owls, so… I feel like having some ramen in the morning.
so Morning ramen is the best! Making ramen for my parents Shopkeeper: Can I leave it here?
Customer) Sure. What kind of ramen?
Parent-child ramen. A light soup and tender chicken
Light and healthy, perfect for women The broth of ramen and the dashi of oyako-don
create a perfect harmony! Even men who want a hearty meal
will be satisfied with the hearty portion! How does it taste? It’s delicious! I drank all the soup! Thank you for the meal! It’s ramen for two. Shopkeeper: Is it okay to put this here?
Customer: Yes, thank you! A satisfying meal that women will love
Satisfying even in the morning! Staff: How does it taste?
Customer: It’s super delicious! Making natto ramen The presence of natto spreading across the bowl Owner) Another natto ramen, please.
Customer) Yes Shopkeeper: Natto ramen, right? Here you go.
Customer) Thank you A light and gentle ramen for the morning.
The perfect reward after a long day’s work. Making oyako-don Place the chicken on top of the rice
Top with runny, half-cooked eggs Garnish with green onions Charcoal-grilled chicken and egg bowl We’re ready! Let’s eat The gentle flavor of chicken broth
soothes the body after a long day’s work. The noodles, richly infused with chicken flavor,
are irresistibly delicious…! The fluffy eggs and chicken flavor
blend together perfectly in this heavenly chicken and egg bowl. The miso soup ramen from the chicken and egg rice bowl set has arrived Yum, this is delicious! A bowl of ramen to soothe the fatigue of night shift work
The comforting flavor satisfies both body and soul Enjoying a steaming bowl
Leaving the shop with friends That was delicious! A man on a motorcycle came to the store. Orders natto ramen Here you go Natto ramen. Chicken broth with light soy sauce and sticky natto
The perfect bowl for breakfast Staff: What did you have for breakfast today?
Customer: Today, I had natto. I went to take a morning bath and then had natto. It seems to be getting tastier every day. I’m just thinking this on my own, though.
I don’t really know, though. Enjoying morning ramen after a morning bath
hopped on my motorcycle and rode off into the morning streets Ordering chicken Chinese noodles Pouring soup into a bowl Chicken fat Boil the noodles
Drain well and place in a bowl Nori Radish sprouts Naruto Menma Grilled green onion Shredded chicken thigh meat Chicken fat Chicken Chinese noodles
Please enjoy Break up the meat while eating.
and enjoy. Chicken Chinese noodles 900 yen Chicken flavor concentrated
No artificial seasonings, light ramen The clear soup has
has a rich, elegant flavor without being overpowering The soup clings well to the noodles
with a chewy, straight noodle texture The smooth texture of the noodles glides effortlessly down the throat
perfectly complement the rich umami of the chicken broth Rich yet surprisingly easy to drink
The soup is packed with the concentrated flavor of chicken. Tenderly simmered chicken The tender texture melts in your mouth
with a soft texture Packed with the umami of kelp and bonito
Homemade salt The umami of kelp and bonito
enhances the flavor of chicken The deep umami of the chicken and the aromatic soy sauce harmonize beautifully
making every last drop a delight Thank you for the meal! Preparing komatsuna Blanch the komatsuna in boiling water Drain the cooked komatsuna
Cool in cold water Drain the cooled komatsuna
drain well Prepare the chicken yu-ka (chicken yu-ka) Carefully remove the tendons Chicken char siu for lunch Cutting the char siu Arrange the sliced char siu Grill the char siu The difference between morning ramen and afternoon ramen is First, this char siu. Cut it into about three chunks. It’s more moist than the morning one, I guess. “You’re eating char siu, aren’t you?”
That’s how it turns out, right? The morning one is just one slice as it is. As is Like it’s coming apart
Crumbling The texture is… This one has a little moisture inside, sort of… It’s in this shape as it is, How to make yakitori and char siu In my opinion I think “dehydration” and “hydration” are pretty important. Grilled chicken has the effect of removing excess fat and moisture through “dehydration.”
and After doing that, marinated in broth for about a day “Add water” to allow the flavor to penetrate further. Any unpleasant odors or such things are eliminated by the effect of grilled chicken. The aroma of good charcoal is now noticeable. That’s what makes this char siu so good. The surface is good as a container
The inside is quite moist. Even though it’s this thick
it’s baked slowly at a low temperature “The goal is to create char siu with a texture that rivals pork.”
is the goal, so That’s the biggest difference.
is the biggest difference. The other difference is that you can choose the flavor. I’d like to make it without chemical seasonings. Just adding that
makes all the difference in the flavor. and the flavor really changes,
and it becomes a bit addictive. It’s like the addictive quality of ramen. It just comes out there, so Do it without chemical seasonings.
is is like a challenge As a ramen shop “We can make something this delicious.”
he says I thought, “You can make something delicious even without chemical seasonings.”
I thought to myself. Choose one or the other. That’s what I mean. Both That much In the morning, put salt on it. and ask them to adjust the salt a little. or adjust the thickness a bit in a way that Morning or afternoon, either is fine. I’d like you to come I’m changing it to that feeling. An order for spicy Taiwanese ramen has come in. Plenty of chili peppers Garlic chives Naruto Special sesame chili oil Extra spicy large portion
Mix well before eating Enjoying chicken Taiwanese ramen with your family
Dad is enjoying the extra spicy flavor It’s very delicious. It’s a little spicy, but it’s spicy. Do you come here often? Yeah, pretty often.
I come here pretty often. They came last week too. What are you eating? Spicy chicken Taiwanese, right? It’s pretty spicy. It’s addictive. Chicken Taiwan and Chicken Chinese Noodles Chicken char siu Chicken oil We apologize for the long wait. Chicken Chinese noodles, light flavor. Thank you
That’s helpful Thank you for waiting Making Yukke Donburi Egg yolk Green onion Chopped seaweed Chicken Yukke Donburi The tender chicken and rich sauce create a delicious flavor.
A bowl where the harmony of chicken and rice is truly remarkable Excuse me
Excuse me Please be careful with that. Large portion of chicken Chinese noodles The light broth
the chicken’s umami and the soy sauce’s aromatic flavor blend perfectly. The gentle flavor of the chicken soup clings to the noodles
and a rich, deep flavor spreads throughout the mouth. Where did you come from today?
? I came from a place called Kashiwa in Chiba Prefecture. I happened to be nearby today
and parked my car there. I looked up a ramen shop that looked delicious, I’m craving some chicken ramen with a light broth.
ramen. How does it taste? It’s light, but
but it has a certain depth to it. It goes down smoothly
and it’s incredibly delicious. On this day, approximately 50 customers visited the store in the morning alone. A customer noticed the note on the table condiments
noticed by a customer TOMATO Apple vinegar for a flavor change The lightness of the soup
a refreshing acidity is added Welcome
Please Ordering chicken Chinese noodles (light) Prepare Chicken Chinese Noodles (Light) Grilled green onions Chicken char siu Chicken Chinese Noodles (Light) + Soft-Boiled Salted Egg We apologize for the long wait. It’s a simple dish with salted eggs on top. Owner) Sorry for the wait.
Customer: Here we go! Good thing I’m alive today. Here we go! So happy! The best!
I love this green onion. Let’s start with the green onion. The aromatic, charred green onions
The sweetness that bursts out when you bite into it is irresistible How’s it taste?
Delicious! The smooth noodles slide easily down my throat. Do you often come to Araya? Yes, I do.
I’ve been a huge fan since it was a yakitori restaurant. At that time, I went with my husband, but Now, my female friends other than my husband are really inviting me out
and they’re all coming over. I really love natto ramen.
so much The first time I tried natto ramen “What? Natto and ramen are super delicious!”
I thought, From there, I went to eat natto ramen
and I’m trying my best to get there. Staff: There’s no natto ramen today, is there?
Customer) There’s no natto ramen today… I like this too. Also, “There’s oyako-don today.”
on Instagram. I chose the chicken and egg rice bowl without hesitation. Thank you for the meal. Thank you very much! Customer: I’ll come again.
Shopkeeper: Yes! We’ll be waiting for you again! From inside the counter
Seeing them off with all my heart until the very end Chicken char siu Roast duck Chicken fat Excuse me
Premium quality We apologize for the long wait. It’s up here.
Please 11:47 Mother and children arrive at the store Chicken Chinese noodles and
children’s ramen Chicken oil Seaweed Menma Naruto Corn Chicken char siu Children’s ramen has arrived Mom’s ramen has also been brought out. A broth rich in chicken flavor, made without artificial seasonings
A bowl that parents and children can enjoy together with peace of mind For both adults and children
Enjoy plenty of chicken Gave the little children who came to eat
we gave out candy Here, take three. (Children) Thank you for the meal.
Employee: Thank you very much. Shopkeeper: Thank you very much! Please come again! Thank you 12:15 Chicken Taiwan Ramen Large Portion and Chicken and Egg Bowl 1,500 yen Making Chicken and Egg Rice Bowl Simmering chicken in broth for oyako-don Beat the eggs Chicken simmered in sweet broth
top with beaten eggs Chicken simmered in a sweet broth
served over rice oyakodon Charcoal-grilled juicy thigh meat
gently enveloped by silky-smooth eggs The concentrated chicken flavor permeates every grain of rice
and a rich flavor bursts in your mouth. Add seasonings to the base I also add things like kelp and shiitake mushrooms. A slightly sweet sauce
There’s also chicken in there. Chicken fat Chicken white soup broth Since it’s chicken, It’s really chicken. It’s finished as chicken. Making chicken Taiwanese ramen. Add a large portion of noodles Taiwanese minced meat Chicken Taiwanese style, large portion We’re sorry for the wait.
Please mix well and enjoy. Chicken Taiwan Ramen Large Portion The rich umami of chicken and the kick of spices
blend together in this Taiwanese ramen. Spicy minced chicken that brings out the flavor of chicken The minced meat and soup cling firmly to the straight noodles,
The smooth texture of the noodles and the soup complement each other perfectly The spicy kick enhances the rich chicken flavor
Stimulates your appetite with every sip 14:30 Lunch service ends Meat broth… Bone-free ramen without using bones Try our special ramen made with the finest chicken! Famous ‘Taiwanese-style fried ramen’ It’s delicious!
It’s the best! You come every week, don’t you? Delicious ramen without soup! Extra garlic! Special ramen Giant char siu In search of the night-only ramen
Customers flock in! Curry with a special blend of spices! Nagoya City, Nakagawa Ward, Kamikawa-cho, Aichi Prefecture Daruma Shokudo Serves ramen and spice curry as main dishes 6:23
The owner, Mr. Hio, arrives at work Thursday Pork back ribs prepared the previous day for making broth Char siu marinated overnight Char siu for regular ramen Tonight’s batch
made separately again Staff: Which part of the body is this? This is the shoulder roast, right? The egg yolk comes out, so… There is excess egg white. You have to use what you have. Salt Depending on the type of noodles used
we change it each time. For tonight, right? I’ll do it again. When I get back from shopping so I can type it up
I’m adjusting it now Just leave it in the refrigerator This is called “Maison Kaiser” for French bread. It’s flour from a famous bakery. for today’s yakisoba noodles. I’m buying this. Hokkaido-produced medium-strength flour Since it’s thin noodles, to give it a little bite, I always add this “Vital Gluten.” This is just for tonight. I’m typing it up. This is for tomorrow, isn’t it? Preparing the spice curry, the restaurant’s signature dish. This is also for tomorrow’s soup, isn’t it? I’ll change the ingredients depending on the soup. Fry the onions. I make curry every day, so It’s pretty worn out and bumpy, isn’t it? It’s been converted into a curry pot. Gradually add onions and stir fry If you decide on a specific number, it wouldn’t be fun, would it? You change it quite often, don’t you? Onions for curry It’s gradually turning amber in color. This is the composite process, right? Staff: Does this make it mix better? Yes, that’s right. As a characteristic of ramen The gluten flows in one direction, so The noodles flow like this, huh? By cutting it like this when you bite down, the texture feels like “pop, pop” That’s a characteristic of ramen. Udon noodles, for example. are hit so that they cross each other. Then The texture The elasticity A sticky, chewy texture
begins to develop It’s Okumikawa chicken, isn’t it? I always have curry ready. When it’s really bad, I have to make two kinds in the morning. Put the chicken in the pot for the curry. A good curry restaurant I’m marinating it. I’m going to marinate it in the pot. Super time-saving Making curry It’s our family restaurant, you know. It’s cumin. I’m adding a little extra. I’ll use a little less coriander. Masala Go for it! Grate the ginger with the skin on. This is the special ramen soup. Making curry with ramen soup. Staff: What ingredients are you using? This is chicken and beef, right? Depending on how I feel at the time. It could be 100% chicken, I’m currently eating tonkotsu ramen,
so tonkotsu is fine too (depending on my mood). Garlic Add chili This is very spicy, so
so don’t add too much… I’ll add it when the curry is done. I’ll clean up. Liver This liver has been washed a little. Put the liver in the curry pot. Today’s chicken thigh and liver spice curry is complete Preparing the minced meat Add the new batch to this. Staff: Is this the main menu? This is the main menu, isn’t it? Taiwanese fried noodles The menu item on top It’s minced meat. Chili oil Staff: Is it pretty spicy? Not at all. We make it to appeal to everyone. If it’s too spicy,
people won’t be able to eat it, right? We’re supposed to make it mild. This mince isn’t spicy. This Korean-made Korean chili pepper This isn’t spicy, but it’s red. I use this one. I’ve added just a little bit of spiciness. This homemade chili oil
spiciness I added a little of this spicy chili pepper. Taiwanese minced meat used in Taiwanese fried noodles Create an illustration for tomorrow’s limited noodle menu Sketch the illustration Inking Color The shop owner’s wife arrives at work Tomorrow, like this? That’s fine, isn’t it? Completed illustration 9:59 Store bean sprouts in the refrigerator Put the garlic in a blender Tonkotsu soup for tomorrow It’s the back ribs, isn’t it? Making soup with Nagoya Cochin chicken Carefully cleaning the store Carefully wipe down the seating area Cutting cabbage Making flavored eggs Lard for stir-frying, right? Ice for the cold water. Carefully remove the scum 6 counter seats 4 tables Name registration required before opening and during busy times Parking After 1:00 PM, you can use the parking lot on the eel restaurant side.
parking lot is available. Special ramen 800 yen, fried ramen 700 yen
Taiwanese-style fried ramen 900 yen Spice Curry (Daily Special)
Regular 1000 yen~, Mixed 1500 yen~
Mini Curry 450 yen~ Mini Mixed 700 yen~ Today’s Spice Curry
Beef tendon curry, Okumikawa chicken thigh meat and liver curry Please finish eating and settle your bill by 1:00 PM
(Due to limited parking availability until 1:00 PM) Table condiments
Pepper, vinegar, chili oil, chili flakes Opens at 11:30 First customer enters the store Checks the daily curry special Bean sprouts cabbage Welcome Return Garlic chili pepper Lard Please add noodles Added Rising Thin noodles are done. Should we make them a bit firmer?
Just a bit Employee) Thin noodles, 50?
Owner) 50! Hormone Char siu Garlic Soft-boiled egg Special ramen + extra garlic, half portion 950 yen Making Taiwanese-style fried ramen Ramen soup Minced meat Egg yolk Extra hormones Char siu Garlic chives Taiwanese-style fried noodles with pork and egg 1,100 yen Taiwanese-style fried noodles 900 yen Taiwanese-style fried ramen 900 yen All good Special ramen 800 yen Beef tendon curry Okumikawa Chicken Thigh and Liver Curry Boiled Eggs Soup Soup is ready. Enjoy the Taiwanese-style fried noodles. Take a sip of the soup… Pouring soup into Taiwanese fried noodles Enjoy Taiwanese ramen in the second half. Beef tendon curry Okumikawa Chicken Thigh and Liver Curry Special ramen + half portion 950 yen Staff) Do you come to Daruma Shokudo often? I’ve been coming here since the previous store was here. Staff: What would you like to order today? Today, it’s fried ramen. Staff: How was it? It’s delicious!
It’s the best! Once I decide on this spot,
I’ll stick with this place forever. Heavy user, huh? Stir-fried vegetables Beef tendon curry Taiwanese-style fried noodles 900 yen Thick-sliced char siu Taiwanese minced pork and spicy sauce well mixed
Chewy flat homemade noodles Topped with egg yolk for a mildly spicy flavor Beef tendon This is chicken from Okumikawa. Thigh meat and liver Sorry for the wait Spice curry with rice 1,500 yen The authentic spice flavor is sure to whet your appetite. Beef tendon curry Okumikawa Chicken
Thigh Meat and Liver Curry The stir-fried vegetables also went well with the curry and were delicious. 17:10 Tonight’s limited menu, “Life UFO Plate Daruma,”
Preparing the char siu for tonight’s special menu This will be seasoned later. simmer the blanched meat in the char siu sauce This pork is really good. The one used by Gyoza-san. I’ll make it into mixed rice. It’s huge, isn’t it? The nighttime special menu is
the UFO plate daruma of life. Life Gyoza’s Plate Inspired by Taiwan,
this dish recreates the flavor of UFO Cup Noodles sauce. Lunch menu pickup Carefully wipe down Customers signing in before opening Char siu rice That looks good. The fat is starting to seep out. Char siu to put on mixed rice Green onions for mixed rice bean sprouts parboiled minced meat Customers waiting for the store to open
About 10 people Opening at 6:00 PM
Customers are called by name and enter the store in order The first customer is
A man who had also visited during the day Looking for ramen at night
Customers began to gather one after another Chikuwa for isochiku ten Iso Chiku Ten Moyashi kaeshi Garlic minced Should I boil the noodles? Son) The noodles are ready.
Shopkeeper: Alright. Noodles tossed in special sauce
top with stir-fried vegetables Two large slices of char siu pork and chikuwa tempura Green onions and And the soup is on the house. The meal that marks the beginning of life. Soup to accompany mixed rice I asked a customer who had also visited during the day
I asked about the merits of Daruma Shokudo. The limited-edition noodles are innovative, and the menu items you can’t find anywhere else
can be enjoyed here. OK! Please do! Staff: Do you come here often? About twice a week. Staff) How is it?
What’s today’s special flavor? Yes! I’m satisfied. Thank you! Did it look like a UFO? Customer) It was there, huh?
Landlady) It was? That’s good! I got a stomach punch. Extra char siu. Extra chikuwa tempura, please. Staff: Last order? Yes, that’s it. Life UFO Plate Daruma Large 1,600 yen
(with char siu and chikuwa tempura toppings) A dish where thick char siu covers the entire plate Hand-sized and incredibly satisfying The punch of Taiwanese minced meat and the crunch of bean sprouts
The aroma of the sauce whets your appetite The firm, straight, thin noodles were delicious… The noodles, which the owner takes pride in, and the UFO-flavored sauce for cup noodles
are a perfect match. The tender char siu is the best. Finish it off by slurping up the rich soup. It was delicious
Thank you for the meal Staff) Was it especially busy today? It was especially busy tonight. The day was quiet. Usually, the captain would be here. You’re so lazy. I’m going to sleep on the bench. I’m trying hard to clean up today. Staff: Do you clean every day? Cleaning is done every day. I spend about an hour cleaning thoroughly. Carefully wiped down the wall tiles Final wipe-down of the entire kitchen area Clean kitchen A long day finally comes to an end That was intense.
Same old, same old…
0:00 岐阜）稲葉家
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住所 岐阜県岐阜市上土居１丁目５−２
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55:56 岐阜）みそラーメン三條
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住所 岐阜県岐阜市琴塚１丁目３−７
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住所 愛知県名古屋市北区萩野通２丁目１７−１ フォレスト萩野通 1-A
URL https://youtu.be/Id8i4nbx-Po
2:19:24 春日井）焼鶏ラーメン あらや
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住所 愛知県春日井市小野町２丁目１８６
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3:03:13 名古屋）達磨食堂
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URL https://youtu.be/cQifbRqoHjQ
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毎日でも食べに行きたい位美味しいお店。ただ行列がネックで足が遠のいているから行列解消できるような受け皿希望（２店舗目）！
ショウフッケンって昔西区のフジタクシーの近くにあったところと同じなのかな～🤔あのごっついシナチクとかがそのまんまなんだけどな～🤔なんにしろ美味かったのを憶えてるよ😙
27:19
カウンター端の人
モザイク越しだと清水社長激似w
ラーメン、特製ラーメン、味玉ラーメン、青葱ラーメン、海苔増しほうれん草増しラーメン、肉増しラーメン、ラーメンライスセット、ラーメン丼セット、叉焼まぶし丼、豚丼、美味しそうですね。大蒜炒飯、餃子、味噌ラーメン、スタミナ味噌ラーメン、美味しそうですね。ラーメン、スープが薬膳スープで、飲み干せるみたいですね。美味しそうですね。朝ラーメン、納豆ラーメン、鶏台湾ラーメン、親子ラーメン、特製醤油ラーメン、焼鶏ラーメン、親子丼、味噌汁ラーメン、美味しそうですね。親子丼、親子ラーメン、鷄叉焼、葱出汁おにぎり、美味しそうですね。