開店前から１００人待ち 爆速提供で一気に捌く怪物ラーメン店がすごい！

開店前から１００人待ち 爆速提供で一気に捌く怪物ラーメン店がすごい！

Thank you for visiting our restaurant!
Please purchase a meal ticket from the ticket machine inside! First thing in the morning, when a customer buys a meal ticket from the ticket machine
I will make sure to serve them within a minute. I knew I just had to add a little something.
It tastes so much better… The taste is at its peak when the customer eats it.
to be at its peak when the customer eats it. Ramen is so good! Very tasty! I knew it would be fun! We are so happy to have so many customers
I’m really happy that so many customers are happy. On Route 33, Iyo-gun, Ehime, Japan
Ramen shop “Mizuta Shoten Specialty: Thick Tonkotsu Ramen
Closed on Mondays
(Closed several times a year for 10 days) Business hours: 11:00~ends when soup is gone Preparation begins at 5:30 a.m. With 10 small pieces. (Owner) I cook soup for 3 days. (Shopkeeper) Day 1, put in the bones.
Put them in again the second day, and the third day. (Owner) I’ll add to it every day. We’re going to spend a couple of hours.
It’s going to be a crushing process. This took me hours this morning. But this is what makes it so delicious. Little by little, all the time.
2-3 hours in a row. If it gets burnt, it’s ruined.
I’ve been mixing it all day long. Now every five minutes or so.
Mix all the time… I’m going to stay with you. From now on… If I crush it once.
I’m already burnt. A small enclosure is also made by hand.
I make them by hand. More firepower than normal. I cut up a drum of this.
My friends all made it together. To make it semi-muddy and even thickened High heat as much as possible after all. Skull bones, genco, etc. for broth. Boil the pork bones down to remove the lye. Wash and carefully remove the blood match Wash out blood and dirt from the spinal cord and remove lye. The stinky pig bones.
I hate myself. We’re very careful to remove all of the starch.
and all the scum before you start cooking it. This is going to take a while. Add new pork bones to the soup on the second day Take about 3 days to finish soup Lunch is going to be a slam dunk.
I can’t do any preparation. I’m going to start cooking at night.
And in the meantime, keep cooking… Our soup is…
I don’t think it has any smell at all We take off the scum and we do this thoroughly.
I’m very thorough in this kind of work. Sweet soup I’m going to use pork bone soy sauce.
I’m going to use pork bone soy sauce, but I’m also going to use soy sauce with as little flavor as possible. Anyway, I’ll let you taste the soup. The gara in the finish is thrown away after half a day. For soups to be used on the day of the event. It doesn’t taste like it’s been cooked for two or three days.
You need a new bone or chicken flavor. Finally, make it palatable. I varnished this countertop and others.
I varnished everything myself. This table and others And the single board in the sitting room.
I worked very hard on it. When making a kitchen floor
Concrete is used from the time of vine We need to shave some money off. And the sign out front.
I didn’t spend any money on it. Just whitewash it. I’m just putting in a little name like this. (Staff) I was wondering if it’s really all white.
I was wondering if it’s really blank, but it’s written in small print. Yes. It stands out, doesn’t it? A plain white sign with nothing on it. I didn’t spend the most money.
I thought it might stand out against the odds. The exterior of the house and all.
I can’t spend a lot of money on the exterior and all that. I think it would be better to spend the money on materials and services that can be provided.
I think it’s better to spend the money on materials and services that we can provide. You don’t have to spend any money on those things. Everything we can do.
I’ll throw in the cost of materials. No vacation at all. You take consecutive holidays, right?
10 consecutive holidays? Then you can finally rest. I usually get a day off every three months.
And that’s barely enough time to get away. Basically every day.
I go into the store and work. About 16-7 hours now. A while back it was awful.
I worked 20+ hours. I was doing this on like an hour of sleep. As you can imagine, my body couldn’t take it anymore. If I could.
I’d like to do it as much as I can. I knew I just had to add a few touches.
It tastes so much better. It’s free for me to take the time to do it myself. I don’t come in early in the morning and stay late. If it tastes good.
That’s all I’m asking for. Only the amount to be used on the day of the event is prepared. Try to do everything in the morning.
Freshly made anyway. I’m doing it in the morning, so I’m doing it in the morning. All of our stocking up.
We only do one day at a time. I don’t think it’s a good idea to cross the day.
It’s not good for me. Cooked at night and residual heat until morning. It’s not low-temperature cooking, but close enough. Put them in the soup.
so that when you eat it, it has a nice bit of bitterness. This is for one day. Anyway, everything is done every day.
I only make enough for the day. Shoulder roast finished with residual heat
Consume 30 kg in a day Thoroughly polish the skids every day I’m trying to get to the final mirrored surface. Just this scrubbing brush, like a mirror. They have known each other since kindergarten All the work is just the right amount of fire. Taste is when the customer eats.
to be at its peak when customers eat it. Atama put first and so on. Genkotsu comes in next to that. When is the best time to serve
the most delicious state of the product. All divided by time. White coats are ironed daily I’m 50 now.
You only have about 15 years left to work. I was wondering if I could immerse myself in your work. I play because I played enough when I was young. (Staff) It’s really all about the work. Yes, nothing to play with right now.
I just do a little fishing on my days off. (Staff) Fishing.
You like fishing? I like fishing. If I took a holiday in a row
I’d go fishing. At first, the first customers in the morning are When you buy a meal ticket from the ticket machine
I always plan to serve it within a minute. And customers on the way.
If the line was 2 to 30 people. Ten to fifteen minutes in.
He said to make sure you’re ready to eat. I’m trying to do a job that doesn’t make you wait. (Staff) Are you aware of the speed of delivery? I am extremely aware of this. Anyway, I don’t want to keep you waiting. When I first opened the store.
I’m almost always a regular customer. (Staff) I’ll be first in line.
What time would you like me to come to your store? They’re already here now. If it’s early.
I’d come in at about 8:15. If I did something today, it would be at 9:00. It depends on the day. (Staff) That’s pretty early, even at 9:00 a.m. I’ll wait two hours. I’m so grateful.
You really do come every week without fail. Some people come 4 times a week.
4 times a week. There are just so many regulars! We take good care of you…. What time do you start lining up?
(Regular customer) Around 9:00. I go to many ramen shops, but this is my favorite ramen. This is the best place for me. Little by little the matrix grows. Open Soon Ticket machine next to the entrance Ramen (black) 850 yen
Negi ramen (white) 1000 yen Your choice One free refill Table-top seasonings (pepper, red ginger, bean paste, garlic, and ajinomoto) Almost finished! If these three skits are gone, we’re out of business. I’d say almost.
Sold out every day. （If I had three (skins)…
I couldn’t hold it at all. It’s not easy to get any more equipment.
We’re not ready for it at the moment. This is all we have left.
Sell out and you’re done. When I first started
I started with just black ramen noodles. The black one
Black mar oil with burnt garlic It’s a secret, even at my training place.
I don’t know if you can tell me about it. I came up with this completely on my own.
It’s my original black mar oil. Then I have my own preferences. The white one.
It’s a ramen with chicken oil. Because I liked it and wanted to eat it.
What I added and made later. White is chicken oil
It’s chicken oil. I’ll put it in soup and make chicken oil. A blend of pork bone oil and chicken oil, or something like that. It’s called mixing to make good oil. The row grows longer. If there were a lot of people, it would be about…
I’d say about 100 people line up in the morning. Turn around and come here and come to you. If it was a bad time
I’d even go outside the property. The entire staff checks the ramen to make sure it is ready. White Black Black and white
Owner alternates tastes each time. When we open for business.
Now you can slop in some new broth. I’m just trying to get it just right. Goodwill Thank you for visiting our restaurant!
Please purchase a meal ticket from the ticket machine inside! 11:00 opening First customer purchases meal ticket. Cha-shu-men (white noodles)
Noodles are firm, more oil Negi Cha-shu-men (black)
firm noodles, more oil, strong flavor, seasoned egg First customer leaves the store. Hi! Sorry for everything.
Thank you for your early help! We are waiting for you again! Energetic customer service
Raises the expectations of waiting customers Anyway, I’m grateful for the guests who come.
I’m grateful for that. One person at a time.
We are all trying to take care of each and every one of us… Negi-chashu-men Rice (Japanese) Sipping thin noodles with crispy green onions! Bringing rice to the mouth The moist chashu pork is delicious. Rice does not stop. Annual contract with stock designation. And so is rice. Bones also from the prefecture All pigs are from within the prefecture. I’m going to start using chashu from October, and stuff like that. Pork of the brand produced in the prefecture
Use the shoulder loin, and local production for local consumption Now that I’m back in my hometown. I started in this Mizuta store.
About 36 (years old) 15 years ago. I started my first business in Kamata, Tokyo. I’ve been in business in Tokyo for about 4 or 5 years. And then you come back here.
And start all over again. (Staff) Why this place? I was at another smaller place. In the Cocooner Disaster
That time in a small store. Every day for a long time.
I couldn’t stay open because of the lines. I said this isn’t good enough, so… I’m looking for a big store.
I’m looking for a place where I can get a parking space. for the wider public In the form of a Kovacuna measure.
In the form of saying I moved here. I wanted to open a business with local food. Quit Tokyo and come back to your hometown. Now we’ve been doing ramen for over 30 years. I’m talking about “pork bones,” but I’m not talking about any pork bones.
I don’t mean what kind of pork bone is used. I can make everything the way I want it.
I can make it the way I want it. (Staff) Why
Was it pork bone ramen? I trained at a pork bone restaurant. I thought it would suit me best.
I came up with this type of ramen. (Staff) Your own favorite ramen? Yes, I only make what I like anymore. Pork bone ramen easy to eat even for women Easy to gulp down soup Thanks for the food! Tonkotsu Ramen has a lot of oil. Minimize oil. I wanted to make it into a soup that you could drink all the way through. Large parking lot is full Man who ordered ramen (black) Eating quickly, the first refill! Immediately ordered a second refill… I changed the taste with red ginger and finished it!
I even drank up the soup. (Staff) I’d like to know why I can’t get a free plate of refills.
Why is that? I started out thinking I’d be open for about 3 days.
I was thinking of doing it for the first three days. And the customers are happy. I’ve been doing this for 10 years. Turnover rate is fast. Three parents and their children came to the store Negi-chashu-men (black) 1250 yen The taste is rich and tasty, but has no smell.
The black mar oil is fragrant and addictive, Thin, straight noodles
good to go down the throat Chashu pork, green onion
A bowl full of attention to detail in everything! (Staff) Do you come to the store
Do you come here often? They’re coming in quite a bit. Maybe once a week. (Staff) The restaurant.
What’s your favorite part? The general is doing well and In addition to the nice atmosphere of the store Ramen is so good! Anyway, stand here every day. I make all the ramen and serve it to the customers.
I make all the ramen and serve it to the customers. That’s the way it’s always been.
That’s been my style for a long time. (Staff) How do you like the ramen? Very tasty!
Very good…. (Staff) Today.
What brings you to the store? I’ve been wondering about this for a long time. I’m always in line. I was going to come here the other day.
They said they were closed and I couldn’t come. （You can choose the hardness of the noodles.
I’m like, “What should I choose? I didn’t even eat it. (Staff) How do you like the ramen?
How is it? Delicious! That’s all you got? (Staff) How about white? The white is also thick and
And the noodles are well-seasoned too. Amazingly delicious!!! Sold Out Soup preparation
Lyeing of gala Cleaning tabletop containers noodle making (Staff) What kind of person is Mr. Mizuta? I was in the center of it all.
Each of us had our own path. I’m not doing it here. I used to make my own dumplings and they were great.
And the fried rice was good too. I’m a stickler for the best.
It was delicious. Everything. I want to make what I can make by myself.
He only chooses what is hard for him. Noodle making is completed.
Letting it rest for a day changes the taste. It’s important to let it sleep for a day. The noodles are completely different.
Eating them freshly made and Kitchen cleaning I clean this place every day. 4:35 Preparation of chashu pork Even if we operate properly with this equipment
I’d be done by 3:00. Properly increase equipment and people. Open at night first. Tsukemen was also done when I was in Tokyo. That’s what I’m going to do for now.
I’d like to get to Tsukemen. Increase hours of operation.
I’d like to add one more menu item. I don’t like to add too much. (Staff) What has kept you going all these years? It’s not so much how I got started. I think you’d like this kind of thing. I like manufacturing. Just like you built the counters and tables. Sober. Even with soup.
I think I like to keep quiet. I’m sure that’s right. The best thing is that I can do what I want.
I like it best when I can do what I want to do. (Staff) Do you enjoy this job? I knew it would be fun! I’m so happy that so many customers are happy.
I’m really happy that so many customers are happy. I was just thinking of a time when I didn’t have any customers for a while. I’m really just happy and (Staff) Good day.
Thank you very much. Thank you. A bowl of ramen makes people go crazy!
We caught up with the life of a store owner whose life is on fire! The menu has an astonishing 200+ items!
Self-service diner “The Gohan-ya-san”. Delicious, fast, inexpensive food!
Up to 600 people a day rush in! Delicious! Delicious! 150 bottles sold per day
omelette omelette omelette omelette omelette omelette omelette omelette The food itself.
Homey. Nothing too bizarre, though. It’s delicious. That’s what makes it great. Tamanoe, Saijo City, Ehime Prefecture Beautiful rice fields all around. On Route 196
13 min. walk from JR Shikoku Tamanoe Station Self-service diner established in 1992.
The Gohan-ya. Sells catered lunchboxes.
Also operates “Gohantei” restaurant In the spacious restaurant and kitchen
Preparations for catering are underway. Frying big fried shrimp Crispy fried shrimp is ready Making rice balls Rice balls for catering are ready. Finishing rice balls for the store put up the Sawan herb Wrap. The president’s wife
making chirashi sushi folded and stuffed. (Staff) What kind of ingredients are on top?
What are the ingredients on top? (Proprietress) Soboro, edamame, broiled egg and shiitake mushrooms
White conger eel and this one. I’m going to put these shrimp in. Colorful
Gorgeous Chirashi Sushi Son of the President (Executive Director) (Executive Director) All of this is catered. Marinated at my place
Teriyaki chicken Soaked last night.
Baked in the morning This teriyaki chicken is
Available for catering only. Make a fat roll KANPYO, carrots,
Anago (conger eel) and other ingredients are placed on top and rolled up. Completion of sushi rolls Used for omelets, etc.
cracking an egg Using local eggs from Ehime, Japan (Staff) Eggs a day.
How many do you use? About 120 pieces.
I think I’m going to use it. If we have a lot of customers
I’ll run out. (Staff) I guess the omelette is the
(Eggs used) the most? Yes. Beat eggs with a whisk Homemade egg source
Add soup stock and potato starch Boil komatsuna soup stock (Executive Director) Bonito and kelp.
Just these two types. (Staff) What is the reason why you don’t use iriko?
What is the reason? (Executive Director) I cook prepared foods.
Iriko is used to make the sauce, so it has a strong aroma. For example, you can cook sukiyaki with this.
Sukiyaki with this, for example, or meat and potatoes. Just these two types. Make fried chicken meat Seasoned chicken meat Making dice steaks Salami sausage
Seared for flavor Hors d’oeuvres galore Hors d’oeuvre complete Prepare fish The president himself goes to the local market to
Fresh ingredients purchased at the local market Scaling a Thai Worked in a fish store
Mother who has worked here for 20 years I’ve been here 20 years now. Before that, I helped out at a fishmonger’s.
I was helping out at the fishmonger’s. Time can be late. If you put a little effort into it
It’s delicious… You say, “Do what your customers say is good.
I know you say, “Do what your customers say is good”. If you take a pair of scissors to the back of the bone Customers have a palatable taste.
I don’t like it when it gets better. It’s just a little bit of work.
I’m told to do it… (A craftsman who was here)
Tell me about it. That’s what you told me. hamachi (In this store)
Many people have worked here for decades. It’s very family oriented. I’ve had two surgeries. I was dead or alive 10 years ago. When I thought I couldn’t work anymore
they hired me… I’ve been working on it for a long time. Mr. Watanabe, President Sharpening knives (President) This is something already. 40 years This place (used to be)
This is about as much as we had. Searches for a tie. (Staff) I’ve been processing fish for a while now.
How long has it been? (President) About 35 years. Before I started my store.
I was a food wholesaler. daily commodities, you say? Udon noodles, etc.
Tofu, konnyaku I was a wholesaler specializing in
I was a wholesaler specializing in such a group of products. I was 41 years old and the competition was
I was 41 years old and there was a lot of competition. So I quit.
I’m thinking of opening a restaurant. hamachi (Staff) Go to the market yourself. I heard you say that you are going to buy
I heard you say that you are going to (President) There is a place called Kawarazu Fish Market.
I went there to buy some stuff. I’m going to have a four seasons product that’s coming up.
With the merchandise that’s coming up. The sign says, “Made with seasonal ingredients.”
Because they offer products Tasty, fattening, and so on.
I’m going to pick and choose the ones I want to bid on. (Staff) Does the name of the restaurant
Do you have an origin or something? (President) “Gohan-ya-san” is more
Straightforward. I thought you might like to know
I thought you might like to know. put into a serving dish
Sashimi platter is ready In the kitchen, boxed lunches and
cooking for the store is in progress Fish is baked. Grilling fish one after another The daughter of the president of the company
making prepared food in 6 pots at the same time. make tofu paste with vegetables Add finely chopped
Add komatsuna (Japanese mustard spinach) Serve tofu paste in a cup In parallel, I’ll finish my lunch box. Arrange the simmered dishes on a small plate. The taste is sinking into the oden. Making boiled Thai fish In a big pot
Prepared dishes are being made one after another. The finished prepared food is
Place them on a plate. from the Seto Inland Sea
Thai fish boiled in soy sauce make miso soup Make an omelet Fluffy and voluminous
Omelette omelette is completed. Making sea bass big leaf roll tempura fried horse mackerel Making fried chicken Fried bean curd marinated for 2 days
A popular product that bursts with juices. Make Shrimp Tempura The opening of the store is approaching
Prepared foods are placed on display shelves The store will open soon. Opening at 10:00 a.m. Hours of operation
10:00 a.m. – 8:30 p.m.
(Last order 8:00) Regular holidays
Every Monday Parking space
18 spaces in front of store 30 units in the back of the store
Total 48 units Spacious restaurant with 75 seats. 3 tables for 6 persons 10 tables of 4 Counter table 17 seats Table-top seasonings
Salt, seasoning, Worcestershire sauce, soy sauce Handwashing area on the right as you enter the restaurant. The menu, except for prepared foods, is
Order behind the counter Order soup and rice here. Water and tea are self-service Checkout is after the meal.
at the cash register near the entrance. From an extensive menu of 200 dishes
dishes to suit the season. Yakiniku Teppan-yaki 700 yen
Stir-fried vegetables 680yen Stamina tonkatsu 700 yen
Moyashi Taro 580 yen Kaisen-don: 850 yen Shoyu ramen 700 yen
Wakame udon noodles 600 yen Katsu-don: 850 yen Oden 110 yen each
Oden beef strips 220 yen Shellfish soup 145 yen
Pork miso soup 185 yen Miso soup 120 yen Rice Large 260 yen
Medium 220 yen Small 160 yen Mini 130 yen From sashimi to fruit on the line Fish, stewed and fried Tamago-yaki Negi-iri
230 yen Fly all over the place A customer came to the store immediately Order stir-fried vegetables Make two vegetable stir-fries bean sprouts Cabbage Prepare steel plate Tangle with sweet and spicy sauce Put on a hot iron plate Japanese beef and plenty of vegetables
Vegetable stir-fry is ready! Customers arrive one after another Yakiniku Teppanyaki order comes in. Making Yakiniku Teppan-yaki Put bean sprouts on a griddle Put some green onions on top.
Yakiniku Teppan-yaki is ready. Make an omelet green onion (edible plant, Allium schoenoprasum) 150 sold per day
Omelet with green onion is completed. A female client came in. I picked up an omelette. This lady also chose omelette The man in the back also
picks up an omelet Omelet with green onion 230 yen The soup stock is excellent and
Fluffy and perfectly half-boiled is the best! It’s lunchtime and customers are arriving one after another. It didn’t take long for the line to form. 600 visitors per day during peak hours Using three frying pans
Handle a large order. One frying pan after another.
Cooking while unrolling one after another Yakiniku Teppan-yaki complete Continue to stir-fry vegetables Orders for bean sprout taro are placed. Put bean sprouts on a griddle. Put a thick omelette on top.
Put a thick omelette on the top with a bang mayonnaise Sprinkle sauce on top.
Bean Sprouts Taro is ready! Packing a bag of prepared food to go On a pilgrimage
Guests who came to Ehime I have a variety of side dishes.
I’m having a lot of fun! (Staff) How is the food?
How is the taste? Delicious! The rice is also delicious! I am full!
The rice was very tasty! (Staff) Where does the rice come from?
Where is the rice grown? (President) Ehime Prefecture
It’s called Shonai rice. There’s a hot spring in Motoya.
They use rice from the Shonai area. When the rice there runs out
We use Koshihikari from Niigata and Toyama. (President) “Gohan-ya-san” yakken
If the food is bad When it comes to food
I’m particular about it. (Staff) Rice a day.
How much is used? (President) Weekdays with white rice
30 to 60 kg When I say the most…
about 120 kilos. The line still continues inside the restaurant Shoyu ramen order comes in. bean sprouts Chashu Top with green onions.
Shoyu ramen is ready. Continue, wakame udon noodles are ready. Continue to make prepared food during business hours. Seto Inland Sea
Kakiage with shrimp Prepared foods line the shelves one after another. Two men came to the store order omelet, grilled horse mackerel with salt
Order rice and miso soup (Staff) What is your favorite thing about the restaurant?
What is your menu? Eggs (baked) and Stamina Tonkatsu
Yakiniku Teppan-yaki order comes in. Tonkatsu with lots of garlic
topped with an egg Stamina tonkatsu is completed! Then the yakiniku teppan-yaki is complete. Throwing the hot barbecued meat into the mouth.
and immediately shovel rice into his mouth Sweet and spicy crispy bean sprouts and
Enjoy grilled meat Great with beer… Making grilled horse mackerel Displaying grilled fish Without interruption
Customers come to the store Shellfish soup is ordered. To-go.
An order of lebanilla comes in. In a special container
Can be taken home Inside a busy store processing yellowtails. Slicing a Thai fish. Sea bream sashimi 400 yen The meat is plump and juicy.
The meat is plump and has a sweet and tasty flavor! Orders keep coming in. Stir-fry vegetables, make pork kimchi Stir-fried vegetables and pork kimchi are ready Making Katsu-don (pork cutlet served on top of a bowl of rice) Making chicken nanban at the same time Tangle with sauce Chicken Nanban complete A regular customer for a long time The food itself.
Homey. Nothing too bizarre, though.
It’s all very palatable. It’s delicious. That’s what it is. And the waitresses are nice.
They do a lot for me. Except for regular holidays
Customers who come to the store every day More than 10 years 365 days Except when this place is closed.
I’m always here. I still prefer the president Like the food and the taste.
The atmosphere. Not on the menu
Food for this customer (Staff) How long has your father been
has he been going to the restaurant? Since this place was built (Staff) What are you doing today?
you asked me to do? fillet cutlet Delicious! This is a good one…. About 6 months Try it… if you like it.
I’m done with this. Order stir-fried vegetables Vegetable stir-fry is completed Pork miso soup and rice (medium) also ordered Stir-fried vegetables 680 yen
Rice (medium) 220 yen Pork miso soup 185 yen Vegetables are crispy and crunchy.
Taste like you want to eat it every day! Ehime Shonai Rice
Rice by itself is sweet and tasty Served on top of rice The sweet and spicy seasoning
Goes great with rice… Hot pork miso soup A lot of ingredients and a relaxing taste. (Staff) In terms of the number of menus.
How many types are there? (President) I’ll make about 200 kinds. (Staff) 200 types? (Executive Director) What’s popular?
If I were to say fish, I’d say boiled mackerel. Meat-based products are, after all
Yakiniku (teppanyaki) and The most common is stir-fried vegetables Moyashitaro” is also quite popular. Stir-fried cabbage and bean sprouts.
I guess this dish is similar to okonomiyaki. (Staff) Taro and Hanako.
I see you are here. (Executive Director) (The bean sprout flower girl) used soy bean sauce to
I imagined a little spicy girl. This is more of a naming decision by the president.
the right to name it as he sees fit (Staff) Why did you
were you Taro and Hanako? (President) If I said, “It’s bean sprouts.
It’s not funny. If you put on Taro-kun… A little more…
Say, “Let’s promote sprouts. So.
I thought of “Hanako”. (Staff) Do croquettes have any special characteristics?
Do you have any special characteristics of croquettes? (Executive Director) “Iyo bijin” means “Iyo beauty” in Japanese.
(a woman who has a long, long hair) It’s a unique taro around here. I’m going to make the most of it.
The taste is cooked a little sweeter to finish. (Staff) It was chewy.
It was a little bit. (Executive Director) I added minced chicken and lotus root.
I added minced chicken and lotus root to give it a bit of chewiness. There is a traditional dish
a traditional dish called “Imo-taki”. In that pot
Taro and chicken (are used) Taro and minced chicken go well together.
with taro and minced chicken Croquettes made with an idea from the local dish “Imotaki”.
Croquettes made with an idea from the local dish “Imotaki (Executive Director) “I want to eat that.”
So, the customers come in and say, “I want to eat that. I don’t know if I’m going to be able to avoid that too much.
I’m not sure if I’m going to avoid it too much. Really come every day. That’s all I eat.
Some people are customers. Then I knew I’d have to do it.
10%, 20% or so, changing with the season. The rest will be standard now. (Staff) The connection with the customers…
They value it. (President) Many times.
I was hoping for a repeat. I’m trying to make the community love me.
I’m making it so that people in the community will love it. Continuously loved as the local kitchen!
It was a self-service diner that you would want to go to every day! Ohama-cho, Imabari City
Along Prefectural Road 161 Established in 1992
Shoman 5 parking spaces available Meeko-chan” who runs the store
Born and raised in the local Ohama area Table seating (Japanese) zashiki (Japanese-style room with a small tatami mat) Used since the establishment of the company
Steel plate in service (Staff) How long have you had the store? 32 years Most people come to play Room to play I have lots of friends. All the fun stuff. Full of happiness Meeko dances here. The rightmost one is Meeko. And these coffee cups.
I’ve never bought one. All of them were given to me I’m not sure if everyone
bring it to me like this. But, you know, we don’t take it too seriously.
even like this. I put flowers in it like this. We have a couple of regulars. Even if it’s just those people. We’re all having so much fun
Enough to live on. (Staff) How did it all start?
What was it? My kids want to go to school.
They want to go to school, so… Delivering milk, distributing Yakult.
Sewing towels That’s all I’ve been doing. If you’re going to college… if you do something like that
it’s not that easy to do… I’m thinking of doing a store on the challenge.
I was thinking… Pick up the griddle that the yakitori shop throws away…
Pick it up. 32 years of use I opened the store w/o buying anything. All of this stuff was given to me. What were you doing before you started your restaurant? I saw your grandfather and
I saw your grandmother. Married at 20.
I stayed with my parents all my life. Oh my gosh… After years of nursing care, opens an okonomiyaki restaurant This is home.
My home. When I get out of here
I feel good. From here.
Look at this beach. I can see the island. Looks good, doesn’t it? Making okonomiyaki dough Flour is added to the broth curry powder mix Japanese yam (Dioscorea japonica) Okonomiyaki dough is ready I put two in each. I said, “Starting today, let’s do one at a time.
I said, “Let’s start taking them one at a time today. Cabbage, too.
They’re all going up (in price), aren’t they? 10,000 yen difference per month. Cabbage is awfully expensive. 248 yen If it were a little bigger
300 yen more This is Tamagawa Town’s egg Truly a birthplace They’ll buy it for you.
My friends. I’ll get you the one you had that day.
thank you Everyone can help. Eggs If we sell most of these. Sold by the day After all these sales, you know?
I feel like I’m done for the day. If I couldn’t sell it, I’d open the store. If it sells this much and that much…
Western-style wireline My feet hurt. Meat purchased from Tsutsui butcher store tenkasu (crunchy bits of deep-fried dough produced as a byproduct of cooking tempura) Self-service aosa noodle shop Morning routine watering Table-top seasonings
Karai sauce, Ichimi (Japanese seasoning) Opening at 11:00 Okonomiyaki 650 yen Yakisoba 650 yen Modern-yaki (soba) 850 yen Customers arrive as soon as the store opens. Welcome!
Hello! A pair of people take a seat Modern yaki (soba) order coming through Source Dough Cabbage pork tenkasu (crunchy bits of deep-fried dough produced as a byproduct of cooking tempura) Baking on a griddle Eggs Source. It’s done. Glue it on! Modern-yaki (soba) Bon appétit mother! Go ahead. Today. Modern with buckwheat Delicious! These noodles are easy to eat. (Taste) It was perfect! No change I haven’t had one of these in a while. Ordering okonomiyaki Yes, I’m here. (Staff) What kind of person are you?
Who is Meeko? Lively.
It’s funny. And the yakisoba is delicious. Cabbage pork tenkasu (crunchy bits of deep-fried dough produced as a byproduct of cooking tempura) Source It’s done. Thank you. Nori-matted (Staff) Today.
Is that a takeaway? I live close by. As is.
I have it on a plate. Okonomiyaki. In Chang Mang
It’s a popular item. It always tastes the same.
I think it’s delicious! Welcome! One man came in. pepper Modern-yaki (Soba) Sprinkle plenty of scallions nicely done!!!! My doggie is
just came in for a checkup…. I’m seeing a doctor right now. Going around in circles. I just thought it was a nice vibe. It was delicious! I’m probably going to have to go to the hospital.
I’ll be here for lunch. Customers arrive one after another Tenkasu fried soba (similar to chow mein) (Staff) You’re in the store.
Do you often come in for take-out? Okonomiyaki is delicious, too.
Yakisoba today Meeko-chan’s place is
The taste has been the same for a long time. We’ve known each other a long time. Modern-yaki (Soba) okonomiyaki Delicious 12:24 Order okonomiyaki and yakisoba Okonomiyaki, yakisoba Yes, thank you. Regular customer comes to the store okonomiyaki sea lettuce (Ulva spp.) I’ll take it! Delicious. Same old taste (Staff) Do you come to the store
Do you come here often? Coming There’s not a week that goes by that I don’t come. Because we are good friends. You’re here for hours.
Have a cup of coffee. Husband will go fishing for sea bream.
and sell packets of tai-mei (sea bream). I sold a pack for 250 yen. I’m going to catch a fish
free and easy Meeko delicious! Really? Thank you. Been in use for years.
Commercial 2 burner stove This griddle has a lot of flavor. From this griddle.
I feel like I can taste it. Yaken, this iron plate is I’m going to change it because I think it’s so valuable. savoury pancake with various ingredients First-time guests and such. It’s so big, I’m so full!
Most of the customers leave saying “wow, I’m so big, I’m so full! (Staff) What about personality and such? As shown here. I don’t decorate. Even for first-time visitors. You’ve been coming here for years.
In a way that sounds like… With this personality.
I think he’ll probably come. I’ll be back! Bye. It was delicious! Like a service item, you know… I’m feeling good too.
I’m happy. If only everyone would come. Even with a bad leg. I can only burn 5 or 10 sheets a day.
even if you can’t burn them I’ve been wanting to keep the store open
I’d like to keep it open. Beautiful eggs, right? Self-service aosa Okonomiyaki 650 yen Fluffy dough with seafood broth.
The cabbage is very hearty and delicious! Yakisoba 650 yen Mochi yakisoba noodles with
with savory sauce… With pork, it’s very satisfying. Closing at 15:00 A restaurant loved by local regular customers.
The owner’s thoughtful okonomiyaki! Food made with heart and soul That will make the customer happy.
It makes them satisfied. Even though you pay for it. They say “thank you.” It’s worthwhile! Takinomiya Park
Ancient battlefield of Toyotomi Hideyoshi’s expedition to Shikoku Shigemoto-cho, Niihama-shi, Ehime
About 30 minutes on foot from Niihama Station to the north Established 1976
Hagi no Chaya Long-established soba restaurant that has been in Niihama, Ehime for generations.
A famous restaurant where buckwheat noodle lovers come from all over Japan Open 11:00-17:00
Closed Mondays Close from morning preparation Dried bonito flakes and Hokkaido Rishiri kelp are used to make soup stock. Satsuma 3-year-old polished joints
Thickly shaved Kaeshi and dashi are added to make a heaping bowl of soup. soup stock Kaeshi with the corners of the soy sauce removed by sleeping on it Lye, strain, cool If you don’t lye You’re getting it.
I’m going to filter this out. Serve soup is ready
Chill until ready for business How long have you been working?
26 years. I’ve been at it since I was 20.
I’m 46 now. (Second generation) Bonito flakes are honkare flakes from Makurazaki in Kagoshima (Second generation) Dry it so that it makes a can-can sound. (Second generation) Molded over and over again. (Second generation) I’m getting golden mold at the end. I usually mildew about 3 times. By doing so.
the mold will soak up the moisture and miscellaneous flavors. That makes for condensed, delicious dried bonito flakes. The price, of course, is the best of the best.
They say it’s the best of the best. Mold soaks up the miscellaneous flavors. Rishiri kelp
It’s famous for dashi kelp. The best of them are said to be produced in Kambuka Aroma and depth are written as “fragrance and deepness”. It has a strong flavor and delicious taste! Preparing tempura shrimp I consume at least 100 fish a day. Japanese yam (Dioscorea japonica) Kitchen cleaning I’m 83 years old.
I’m too energetic. Oden preparation Clean up the buds.
A little distorted in shape. About 6 kinds of oden
Thick fried bean curd and konnyaku are popular Self-service oden I can’t get enough of the good smell of dashi… Oden is located next to the entrance My father founded the company. When I was in the third grade or so.
My father started it. After graduating from high school and then
Culinary school in Tokyo I left there and went to about three
I went to train at a buckwheat noodle restaurant. First, Funabashi, Chiba Tokorozawa, Saitama Matsumoto, Nagano I trained at those three stores and came back. (Staff) Did you decide to take over the buckwheat noodle shop?
Did you decide to take over the buckwheat noodle shop? Yes.
I hated studying. I don’t even have the brains to go to college. My parents had a buckwheat noodle shop.
And I was interested in cooking, so I wanted to take over the business. I want to help my parents
I’m starting to feel like I want to help my parents. (Staff) Do you like soba noodles? I love it.
I eat it every day. I hear people say that when they come here, they are healed.
I hear that kind of thing. If that seat over there is available.
There are quite a few customers who would be happy to go. Japanese garden of deep mountain and valley beauty The inside of the restaurant has a great atmosphere.
Soba noodles seem to be even more delicious. Total 56 seats Tabletop seasoning (Ichimi) Earned a Michelin Plate
Serving food that meets the standards of the Michelin Guide menu list *New rates effective November 1.
The photo shows the menu amount as of October. obsession Nutrition of Buckwheat Private parking available Customers waiting for the opening Opening at 11:00 a.m.
open a goodwill sign chilled soba served on a dish (often on a wicker basket or in a shallow steaming basket) with dipping sauce Soba noodles made with the highest quality buckwheat flour
Rich buckwheat aroma and firm texture are exquisite. Our buckwheat is grown at the foot of the Yatsugatake Mountains in Shinshu, Japan.
The quality buckwheat flour is carefully ground on a stone mortar. The buckwheat flour is from Shinshu. From the foothills of Yatsugatake They are grown at altitudes of about
1200 to 1600 meters above sea level. The best thing about high altitude growing is that Large difference in temperature between morning, noon, and night The temperature drops dramatically in the mornings and evenings
and rise sharply during the day. The difference in the temperature of the buckwheat is what gives it its natural sweetness and flavor.
the original sweetness and flavor of buckwheat, or buckwheat That kind of deepens it. Tempura soba, tempura soba large Tempura soba Sipping moderately firm Nihachi Soba Taste the flavorful broth A Snap of Shrimp Tempura
Mouth full of happiness! A couple of people came to the store Go to popular seats Wow! beautiful Pass through! sky-high porch order comes through Eat at a seat with good atmosphere
Soba noodles taste exceptional! buckwheat water This couple also went for a popular seat Okame soba (buckwheat noodles) Wakamitori nanban soba Man in a suit
Sipping soba (buckwheat noodles) during work Thank you very much! In the rain
A quick meal and off to work. A group of four men came to the store order comes through Delicious looking Soba makes me smile. Tenmorimori Soba I’ll take it! Freshly fried prawn tempura Ebi-ten (shrimp tempura) in a snap I stopped by on my way home from a temple study group.
I heard it was a famous restaurant. it’s delicious! Sorry for the wait!
This is Tenmori Dai! Excuse me!
It’s tenmorisoba! I ate all the buckwheat noodles I could get my mind around. Finish the meal nicely.
Thank you for the feast! Customers arrive one after another Lunch time
Hagi no Chaya crowded even in the rain Peak of Lunch
Serve each piece with care, even if you are busy Working deftly to keep the buckwheat fresh. 2 large servings, wakatori soba large, tempura soba I have to do oyster balls too!
I’m missing two hands! Tenjitosoba Wakamitori nanban soba Kaki-tamago soba (buckwheat noodles) Curry Soba parent and child donburi Skilled hands handled the order in one fell swoop.
Sweating and serving delicious food. buckwheat noodles in hot broth soup stock Tempura soba. Prepare noodles
Serve with shrimp, vinegared oranges, green onions, spinach Popular for its young bird flavor. Wakadori Nanban Soba tanuki soba While retaining the taste of buckwheat. connection throat If I wanted that kind of thing, I’d go with Nihachi. Thin. Thin noodles. （Boil time.)
Roughly in the 20 second range. Buckwheat noodle bowls are Soy sauce, mirin, etc.
Not just sugar. It adds to the flavor of the dashi broth. I’m told it’s usually delicious. Popularity. I’m already involved with buckwheat. I think it’s going to be about 35 years. Food made with heart and soul is
not only for soba (buckwheat noodles) but also for That will make the customer happy.
It makes them satisfied. That’s the kind of thing that makes me happy.
I get to hear your voice and all that. You pay us for it. He’ll say thank you. There’s a challenging part there. (Encouraging), of course. If it weren’t for that, the restaurant industry
wouldn’t everyone be in it? I’m glad you have that. Regulars who have been coming since the establishment Well, it’s coming. Because it’s delicious here. Soba noodles. How do you like your soba noodles? he said. They’re good, that’s why I’m here. I am 88 years old. Regulars leave the store. thin dipping sauce for tempura tempura Tenmorimori soba Three men came to the store Tsuke-Torosoba Delicious! real food Tenmori-Soba: 1,750 yen (regular Morisoba: 950 yen) Soba noodles made from the finest buckwheat flour are
white and elegant looking with a slight aroma of buckwheat. Raw wasabi The flavor of our special mori tsuyu makes the taste of soba noodles even more pronounced.
The flavor of the soba noodles is further accentuated. Soba noodles eaten while looking at the garden is a taste of bliss…. prawn tempura Tentsuyu The plump meat and savory batter are irresistible. parent and child donburi Oyako-don: 850 yen (with soup) Oyakodon at soba noodles restaurant
the best with dashi broth! The chicken is thinly cut and
moist, tender and easy to eat. We do our best in everything we do.
Come and try our second generation’s special soba noodles! Gohonmachi, Imabari City, Ehime Prefecture 7:59
One car in the middle of town Chinese Cuisine Hakuryu
Owner (73 yrs old) at work Imabari’s B-Grade Gourmet
Machinuka, where roasted pork and egg rice is popular Established in 1980
Old but beautifully polished store. Owner, 73 years old Son. Chinese cabbage for hakobo chai and stir-fried vegetables Oden from 100 yen Consume 6 squares of rice a day at busy times Recommended 3 items Volume and low price are the characteristics of this restaurant
Long-established Machinaka in Imabari Main soup for ramen, etc.
Chicken bones and tonkotsu (pork bone) with no vegetables, etc. beef sinew Mr. Hakuryu’s Life
sauce for grilled pork Large bowl of rice with roast pork and eggs
500 eggs are consumed a day at the most. A set 800yen
(Ramen and yakimeshi small) Ramen noodles 450 yen, pork ramen 800 yen 100 people on weekdays, about 150 on weekends and holidays.
Up to 300 people visit the store. Worcestershire sauce, soy sauce, vinegar, salt
pepper, chives mustard, raayu Parking lot in front of the store Parking lot 2 From the last store, I’d say 45 years total. I went from Gobankaku to Osaka for 10 years. I left and went in after my freshman year of high school. I’ve been doing this since I was 16. I’ve been in this business for 54-55 years. I’ve been over half a century, W. (Staff) Koike-san, how old are you now? 73 yrs. You all can’t see me.
They say I’m young, but I’m 73 on the inside. Didn’t think it would last this long. I have a son.
I have to work a little harder. My mother
She took me there and told me they were recruiting. Instead, unlike today.
treated like garbage. He didn’t hit me, but he didn’t hit me.
All I got was a lot of verbal abuse. If it were now, it would be so important. First to arrive, first to leave? That was the norm.
And the salary was about $8,000. At that time? Yes, at the time. 1 month? One month.
Not a day. 8,000 yen per month? Instead.
They did feed me, though. I’ve been in a Chinese restaurant in Osaka for what, 10 years? Yes. More than one location, though. You’re going to be in a lot of different places.
You’ll learn a lot of things over the years. Toppings like chives and mustard are quite popular. Leave it free and everyone gets in. It’s good with noodles, it’s good with rice. How did you come up with the name
How did you come up with the name “Hakuryu”? I’m in the year of the dragon. I was wondering if white or black would be better.
I was just wondering if white would be better. Home from shopping Fry fried salt fried (e.g. potatoes, chicken) The owner’s wife
A townhouse run by a family of three Open soon Table and counter seating Closed Thurs.
Open 11:00 – 21:00 (20:30.O.) 2 people came to the store immediately I have a hard time looking at the wall menu You want some oden?
Yes, I am! Two sticks of meat. One single fried bean curd and One A-set and one ramen Two guests on foot. Stamina Ramen ramen Son is in charge of the hall Stamina ramen 650 yen Popular fried chicken I got sick and got out of the hospital.
I decided to eat what I wanted to eat. Here’s where I wanted to eat. I used to come here to eat when I was a student and came here to eat today It’s been about 25 years. (Staff) How do you like it? It’s been a while since I’ve tasted it. Delicious! I still miss it after 25 years. Delicious Thank you very much! egg and rice small egg and rice with roast pork fried buckwheat Hot Ankake Kata Yakisoba 2 people
Order Stamina Ramen Sip vigorously! A regular for almost 40 years. One person ordered curry yakimeshi right in front of it.
It used to be over there, you know. Store before relocation I think I come 3-4 times a month. A set (ramen and yakimeshi small). No matter which one you eat
Delicious and hearty! 11:55 a.m.
Customers in work clothes arrive one after another. have a full array of dishes I’m going to gobble up some food and keep working hard through lunch! A set Yakimeshi yakimeshi (Japanese-style meal served in a restaurant) Nods broadly A set of ramen Beef Yakiniku Donburi Regulars who have been coming here since high school. Is it tasty, plentiful, and cheap?
and inexpensive (Staff) What did you ask for today? This is beef yakiniku donburi.
It’s always this one, isn’t it? Every single piece of food is finished! Two people sitting at a table (Staff) Are you two coming together? This is the first time we’ve both been here. I came because it was close by. You’ve been to the store a few times.
Have you been here before? I’ve had a few myself.
But this is the first time for my grandma…. I see you are here for the first time. I went to the store many times when it was over there. This way.
First time since the change. (Staff) What did you ask for? Stamina ramen for me. How did you like the Stamina Ramen? Very tasty! A set of Stamina Ramen and a set of Fried Chicken and a set of (Staff) You were out there a lot. and Chinese set meals. I’d say I’d recommend all of them. Lunch is cut and fried.
It’s hard to fry and boil it takes a lot of time and effort to make a product that is worth that much I think it’s faster than most. more than others if the other side was
If it were 1, I’d say it’s out at about 0.5. I’m going to put it out there, but the offering… If the turnover goes up, it’s profitable. I have to sell a few w Stamina Ramen 650yen Chinese mustard Wow, that brings back memories. Delicious (Staff) What did you ask for today? ramen The simplest. Simple! The ramen here has a good reputation. Or regulars.
They greet you in a friendly manner, regardless of whether you’re a regular or not. That’s good, I’d appreciate it. That was delicious.
I’ll be back. If it’s here, it’s nice and close. Yes. Rice with roasted pork and egg 700 yen (large portion) + 300 yen

0:00　愛媛）水田商店
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住所　愛媛県伊予郡砥部町麻生２７６　
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45:11　愛媛）ザ・ごはんやさん
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住所　愛媛県西条市玉之江536―1
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1:20:25　愛媛）昌万
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住所　愛媛県今治市大浜町１丁目３−１６
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1:42:42　愛媛）生蕎麦 萩の茶屋
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住所　愛媛県新居浜市繁本町７−８
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2:17:33　愛媛）白龍
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住所　愛媛県今治市郷本町１丁目１−１５
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