日本最年少！？ 夢を叶えた１９歳ラーメン店主の忙しすぎる１日丨Japanese Street Food

日本最年少！？ 夢を叶えた１９歳ラーメン店主の忙しすぎる１日丨Japanese Street Food

It’s taken from the four-character idiom “Tenka Itto” (Unification of the Realm). I named it (the shop) with the desire to be number one. The youngest in Ishikawa!? A 19-year-old ramen shop owner! (About the owner) In a good way, he’s a bit… …like he has a screw loose. (The owner) He’s a unique guy. Once he gets an idea, he acts quickly. It’s shoyu (soy sauce) ramen, but it’s surprisingly light and easy to eat. The chashu (roast pork) was also incredibly delicious. It has a mellow shoyu flavor. There’s a deep richness in the soy sauce. I think the soup is just amazing. The noodles are thin and straight. They have just the right amount of firmness, very tasty. Take care. Thank you very much. Shinwa-machi, Kanazawa City, Ishikawa Prefecture. Ramen Itto, serving chicken shoyu ramen. Hours: 11:00 AM – 9:00 PM. Closed: Tuesdays. A shop opened in July 2025 by its 19-year-old owner, who is captivated by ramen. Preparing the chashu (roast pork). Preparing the smoked chashu. Placing it in the smoker. Smoking it over high heat for one hour. It’s mainly chicken bones. And to supplement the umami… …we add just a little pork and some kombu (kelp). Adding water. Adding kombu and shiitake mushrooms. The owner has dreamed of having a ramen shop since his second year of middle school. He started running a pop-up shop in his second year of high school. He worked at another ramen shop for a while, and then went independent. A staff member arrives. Preparing the *ajitama* (seasoned soft-boiled eggs). Slicing the chashu. 7:43 AM (Staff) How busy are you on weekends? We serve about 130, or up to 180 customers on busy days. There’s an industrial park nearby, so we get office workers from there. And also people who found us on Instagram. Making the chicken oil (chiyu). Marinating the smoked pork belly chashu. This is the braised pork loin, prepared yesterday. This is used for the *kaedama* (noodle refill) and the chashu bowl. When I make something I’m truly satisfied with… …and the shop is running smoothly with service and operations I’m happy with… …and the customers’ reactions are good, that’s when I enjoy it the most. (About the owner)
In a good way, he’s a bit… (About the owner)
…like he has a screw loose. He’s a unique guy. Once he gets an idea, he acts quickly. On anything. If he wants to do something, he’s the type who just has to do it. We’ve known each other for about a year. I’m more of a support person, you know? I hope we can grow this place while I support him… …towards his goal. Transferring the bones to the soup made the day before. If you strain it too much, the flavor gets muddled. But there’s umami in the stock, so I leave a little bit in. I think I’ve been to hundreds (of ramen shops). The one that made me think “I love this as a ramen shop” was… …a place like Ganso Nagahamaya. When I ate there, the ticket machine only had “Ramen” and “Noodle Refill” (*Kaedama*). The turnover at the counter was super fast… The turnover at the counter was super fast… …and I thought that was so cool for a ramen shop. That’s part of the reason why I decided to offer only one type of ramen. Chashu for the chashu bowl. Tending to the soup. Removing the kombu (kelp). 9:17 AM We use rice grown in Ishikawa Prefecture. We use custom-ordered thin noodles from Ishikawa Seimen (noodle maker). They’re more smooth than snappy. They have a nice, chewy texture. Storing them in the fridge. It’s an acronym for “Quality,” “Service,” and “Cleanliness.” The “Q” in QSC, Quality… …first, I want to make our quality the best in Japan. We’re going to work steadily… …and since I’m serious about that goal, I’m going to achieve it. It’s from the four-character idiom “Tenka Itto” (Unification of the Realm). I named it that because I want to be number one. Chicken oil (Chiyu). We make the chicken oil in 1 to 2 hours, as quickly as possible. Boiling noodles for a taste test. Taste testing. Open: 11:00 AM Hours: 11:00 AM – 9:00 PM. Closed: Tuesdays. 4 parking spaces available. 8 counter seats. Ticket machine system. Chicken Shoyu Ramen: 1000 Yen. With Soft-boiled Egg: 1100 Yen. Aedama (seasoned noodle refill): 300 Yen. Chashu Bowl: 300 Yen. Tamago Kake Gohan (raw egg on rice): 300 Yen. The Ramen Itto Commitment. About the Chicken Shoyu Ramen. May I have your ticket, please? Welcome! A customer arrives. Smoked pork belly chashu and low-temperature-cooked braised pork loin. Chicken Shoyu Ramen (with soft-boiled egg). Chicken Shoyu Ramen and Chashu Bowl. The ramen is served incredibly fast! Two customers arrive. Pouring the sauce. Torching with a burner. First, the soup. A clean, sharp shoyu flavor. A soup you want to drink to the last drop. The chicken’s umami melts in, creating a deep, rich flavor. Chicken Shoyu Ramen. The thin noodles cling perfectly to the soup. The pork loin chashu. A chicken-based soup where the blended soy sauce truly stands out. Preparing the *Aedama* (seasoned noodle refill). Aedama. We were talking about how we wanted to eat shoyu ramen. So we decided to come here. I feel like I finally got the shoyu ramen I was looking for. I really like the shoyu here, so I’ve come several times. I sometimes get the chashu bowl. I’ve only had it three times, though. I just get it if I’m hungry enough. 11:45 AM Placing the *menma* (bamboo shoots). An addictive Chicken Shoyu Ramen. Drinking the soup to the last drop. There’s a constant flow of customers coming for the Chicken Shoyu Ramen. Here’s your Chicken Shoyu. Thank you for waiting. Here’s your Chicken Shoyu. Thank you for waiting. Here’s your Chicken Shoyu. Thank you for waiting. Here’s your Chicken Shoyu. Thank you for waiting. Here’s your Chicken Shoyu. Thank you for waiting. Here’s your Chicken Shoyu. Thank you for waiting. Welcome! Please, come in. It’s shoyu, but it’s surprisingly light and easy to eat. The chashu was also incredibly delicious. I’ve been here several times. It has a mellow shoyu flavor. It has a deep, rich soy sauce flavor. I think the soup is just amazing. And the noodles are thin and straight. They have just the right amount of firmness, very tasty. Especially the *Aedama* (noodle refill). It’s delicious to eat as is… …and I think it’s also really good if you put it in your leftover soup. …and I think it’s also really good if you put it in your leftover soup. He adjusts the soup by adding some of the next day’s batch to the current day’s. I really like shoyu ramen, so… …it’s very smooth. It’s easy to eat. I think it will really appeal to people who love shoyu. I’m very satisfied. I’m glad I came. I want to come eat here again. Scooping rice. A garlic-based sauce. Whipping the egg white. Pouring it over the rice. A *tamago kake gohan* (egg on rice) with a robust flavor. Enjoyed together with the ramen. Adding new chicken bones to adjust the soup. Cleaning up quickly. 1:00 PM Continuously filling orders. The rush continues until closing… Come and try the exquisite chicken shoyu ramen from the 19-year-old young master at “Ramen Itto”!

店名　ラーメン一統
地図　https://maps.app.goo.gl/cv6f6fR7ZAQiYVAY6
住所　石川県金沢市進和町５９

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