長距離トラックドライバーから1日400人が殺到する行列店を作った５５歳ラーメン大将がすごい

長距離トラックドライバーから1日400人が殺到する行列店を作った５５歳ラーメン大将がすごい

Wow! That’s amazing… Fried rice with shrimp and roast pork! Wow! Sesame oil and garlic fried oil. On my salt ramen I thought it would be delicious
if I added some garlic oil. I remembered the one I ate in Kyushu
and made it, and it was delicious Garlic fried oil soy sauce ramen Delicious! The soup is so delicious I can’t stop eating it! From long-distance truck driver to ramen shop owner I thought it was really delicious. Up to 400 customers a day!
A famous seafood and pork bone ramen restaurant Sai-cho, Furano-shi, Hokkaido
JR Hokkaido “Furano Station” 9-minute walk from Furano Station
“Ramen Shina-Tora” A popular restaurant known for its seafood Chinese noodles and
salt ramen with garlic oil, attracting both locals and tourists. Owner Nasu Ichiro (55) 7:42
Close-up begins Preparing the garlic oil Crush the garlic
and fry it in homemade lard Put the golden brown garlic
into a tray to cool. Cool the oil left over from frying. The garlic sautéed earlier Oil Put it in a blender. Add more oil. Staff: How many times a week
do you do this? Once or twice And if there’s a product exhibition,
almost every day We mix it with a mixer, but it can’t be used right away. Let it sit for a bit. You have to reheat it, right? There’s some extra sediment at the bottom. The part that’s too thick. The grainy part. Remove that. We only use the good part on top. The back fat is all heated up before being added. I do it like this. You crush the back fat, right? You make it yourself? You add it to the soup just before serving. To bring out the flavor. Thank you for the tea! Staff: Is there a reason behind the name? My name is Nasu. Also, I like tigers.
Ever since I was little. My son too.
My eldest son is called Taiga. and my second son is named Toraichi. I have a daughter, but she’s not named
Tora, of course. I’ve been a long-distance truck driver
for many years, and when I was a driver, I thought about opening a ramen shop or
an izakaya someday, and I would daydream about it
while I was driving. I thought about it a lot, but I came up with it just before. It was just a spur-of-the-moment idea. The rice is “Nanatsuboshi” from Furano. Twenty years ago, I had never used rice from Hokkaido.
But I like Sasanishiki better than Koshihikari. I prefer Sasanishiki to Koshihikari. I only use Sasanishiki. I was using really expensive rice. But the rice shop I always bought it from went out of business. When they closed,
I asked them about it and did some research, that rice from Hokkaido especially rice from Furano, has become really delicious. It’s like it’s completely different from 20 years ago. I was introduced to a local rice shop and tried it, and
it was incredibly delicious. Boil the eggs. The eggs are boiled. Cool them with ice. 4 or 5 years ago
Son, Taiga (27 years old) Peel boiled eggs

75
00:03:55,969 –> 00:04:05,311
Transfer the peeled boiled eggs to a container. Make flavored eggs using the sauce for pork rice bowls. Transfer the finished flavored eggs to a container. Prepare the shrimp for fried rice. On top of the fried rice Place one slice of char siu on top. And then you put the shrimp on top of that, right? It’s like seafood char siu fried rice. Carefully prepare the ingredients. Staff: Are the shrimp shells used for something? Dry them Crush them finely Like shrimp ramen. We sometimes serve limited edition ramen
at product fairs, and we’re preparing for that. Do you know Mikazuki Shokudo in Furano? It’s closed now, though. It’s a legendary
restaurant. To be honest, the taste is
like Kitakata ramen. It was a local specialty around here. The mackerel really came through. The chicken oil really
came through in this ramen. It was really delicious. That stuck in my head, and I opened my own restaurant. I didn’t want to lose. I was determined to make it work. Basically, it’s a combination of pork bone and mackerel. What we call rich seafood and pork bone broth today. There was no such term back then.
20 years ago, I bought a big piece of fish stock myself dried it in the sun, rubbed it until it was completely dry Grind it finely in a mixer. While grinding it, There was no one else doing that.
There wasn’t a single case nationwide. Probably not a single case nationwide. The term “fish powder” was coined. It gradually became
more widely known. Now it’s commonplace, isn’t it? What’s popular in Hokkaido right now is the “house style.” Beautiful Chinese noodles. Hokkaido is amazing. With a beautiful soup. I’d like to try drizzling some chicken oil or other oil on top. That’s the era we’re entering now. Loin from Kamifurano used in pork bowls. We insist on using fresh meat, not frozen. Cut it for pork bowls. We cut it by hand, though. Nowadays, most people use a slicer
to cut meat, right? When you cut it with that, the texture is completely different. It’s a waste, I guess. If you use a well-sharpened knife
and cut it by hand, there’s no dripping. and it has a smooth texture. There’s no roughness on the surface. When you bake it, it tastes good. The pork is cut. Homemade pork bowl sauce. I had a small pork bowl for breakfast! Small pork bowl for 500 yen The fragrant sauce clings to
the owner’s recommended “Upper Furano-produced loin.” The sauce-soaked white rice is
an irresistible dish… Cut of roast pork for ramen We tried the chicken oil salt ramen! The light soup
is filled with the umami and richness of chicken! The owner
charges up his energy in preparation for business. The shop owner even shovels the snow in front of the shop himself. The shop owner wipes down the kitchen windows. The interior is also wiped down and swept. Water wiping is also done. Parking
3 spaces available next to the store Inside
5 counter seats 6 to 8 table seats
12 tatami mat seats 11:00 a.m. to 8:00 p.m. (last order)
Closing time: 8:30 PM / Early closing may occur
Closed: Irregular Chinese noodles 990 yen
Crispy salt 990 yen Puchi Buta Donburi 500 yen
Debeso Rice 500 yen Table condiments
Shichimi chili pepper, Ichimi chili pepper, ramen pepper Takeout Chinese noodles
3 meals for 1,188 yen Opens at 11:00 Two people, one male and one female,
arrive at the restaurant Burnt salt, back fat miso ramen
An order for fried rice is placed Seasoning with scallop flavor Miso soup Pork bone soup Margarine oil The soup is ready. Boil the noodles. Drain the boiled noodles well
and add them to the soup. Top with char siu pork and bamboo shoots. Koge shio (garlic-fried oil and salt ramen)
Back fat miso ramen is complete. Excuse me, this is burnt salt. It’s miso. Every time you slurp the noodles
the aroma of garlic fills your mouth. Making fried rice Fry the eggs. Rice. Top with char siu and shrimp. Excuse me, here’s the fried rice. Wow! Fried rice comes with soup. Fried rice topped with shrimp and char siu. One male customer came to the store. Orders burnt salt and rice with a bump on top. Making burnt salt Pork bone soup Mā-yu Use thin
straight noodles Add the cooked noodles to the soup. Arrange the noodles. Roasted pork, bamboo shoots, green onions Excuse me
I’ll have the burnt salt first. Koge Shio 990 yen The appearance of this salt ramen with its shockingly black soup
and garlic-fried oil is striking. The thin, straight noodles
are thoroughly coated in rich garlic oil… The aroma of garlic is irresistible… Large char siu roasted to perfection The soup, with its salty punch, pork bone flavor, and
rich garlic oil, is exquisite… The aroma of garlic fills your mouth! Making debeso rice Grilled pork with charred edges Green onions Soft-boiled eggs Pour on some thick sauce
and the debeso rice is complete This is debeso rice Mix the hot spring egg and sauce
well and enjoy Enjoy a large serving of debeso rice with salt and burnt rice I’m very satisfied and leaving! A customer from Tokyo Salt ramen with a black color
isn’t very common, is it? It was delicious! Three customers arrived
They ordered tsukemen soy sauce and Chinese noodles. Tsukemen soy sauce 2
Chinese noodles Chicken oil Fish powder Soy milk × pork bone soup Green onion Menma Boil the noodles. Rinse the boiled noodles in cold water to firm them up. Arrange the noodles in a bowl and straighten them. Top with char siu pork. Pour the sauce
Tsukemen (soy sauce) is complete Tsukemen soy sauce Enjoy ramen with the umami of seafood and the flavor of garlic oil. 11:53 Two customers (male and female) arrive
They order Chinese noodles and salt ramen The bowls are warmed with hot water Pork bone soup Miso oil Burnt salt and Chinese noodles Deep seafood soy sauce soup Eat the thin noodles coated in soup
slurping as you go… Savor the soup repeatedly with a spoon… Leave the restaurant completely satisfied! They continue to make chicken oil even during business hours. They place char siu on top of the finished ramen.
236 Green onions Back fat soy sauce ramen Three types of ramen are complete. Four men
Enjoying their favorite ramen. 12:10 Four customers arrive
They sit down at a table Burnt salt
flavored egg topping These two also
ordered burnt salt (flavored egg) The cloudy pork white soup is
made using pork head meat with no gamey odor. The owner has been seeking the perfect ramen for over 20 years
and continues to refine both the ingredients and the cooking method every day. He skillfully adds the toppings. Flavored egg Burnt salt The aroma of garlic
fills the table… Unable to resist, I take a bite from the soup. I take a bite of the sauce-soaked flavored egg. Six men and women
Seated at a raised table and at the counter Ordering char siu topping Grill the char siu topping
until it’s nicely browned. I used to be a long-distance truck driver,
so I loved ramen in Kyushu. What’s “koge shio”? Back then It was only available in Fukuoka and Kurume They didn’t do “maru-yu”
back then, When the shop was slow,
in the early days, When we opened, it was about two years ago. On my salt ramen. I thought it would be delicious
if I added some garlic oil. It reminded me of the one I ate in Kyushu. I made it and it was delicious. Then it became a big hit in Hokkaido.
It was a huge hit. That’s how it became so popular that people started lining up. There are a lot of places in Hokkaido that serve maru-yu these days, right? The charred salt made by the owner, who is obsessed with flavor,
is a delicacy that you’ll become addicted to once you try it. The pitch-black soup
draws gasps of surprise. After taking a sip of the soup… Wow, that’s amazing! Lunch time
The restaurant is full. 12:45 Making fried rice Add seasonings and stir-fry until fragrant Top with char siu and shrimp Foreign tourists
Enjoying fried rice and salted fried rice Two people, one male and one female, come into the restaurant. Chinese, well-done. Chicken oil Fish powder Pour in the soy sauce soup. Chinese noodles with extra charred salt are ready. Excuse me.
Here is your extra charred salt. A customer from Asahikawa City This is my first time here
This person has been here several times Staff: Do you have any recommendations? The first time I tried it, I had the tantanmen. It was incredibly delicious. I usually eat spicy miso
a lot, but I’ve never tried this kind of variation before. I thought it was really delicious. An order for tantanmen comes in. Sesame soup Chili oil Sprinkle spices and Sichuan pepper. Dan dan noodles Foreign tourists
come into the restaurant. Make pork rice bowl Kamifurano pork loin Add more rice on top Coat well with sauce and place on top. Pork bowl Back fat miso ramen Excuse me
Miso, please A customer from South Korea
on a ski trip Delicious! 13:58 Chili tomato ramen Burnt salt Chinese ramen Japanese ramen is very popular with foreigners. 14:13 Making fried rice Fried rice 1,200 yen With soup Carefully prepared
plump shrimp Satisfying char siu A simple flavor made with eggs and green onions
The moist fried rice is irresistible… Each grain of rice stands out
A delicious fried rice full of umami Set soup The mildly flavored soup
goes well with the fried rice and has a comforting taste Thank you for the meal! Staff: Are you going to take over the restaurant in the future? If you’ve come this far, you’ll take over, right? I’m really enjoying interacting with people now. It’s so much fun! I get along really well with the people at the noodle factory.
They’re really nice to me. My grandmother also runs a restaurant. I have a younger sister. She’s still in high school, She said she wants to take over the business. I have three siblings, and the two younger ones My younger brother is currently in Nikko
working as a chef, so Everyone is doing their own thing while continuing to pass down the flavors local customers and others
to recognize us I’m trying my best, but
it’s not easy. Staff: Thank you for your hard work today!
Owner: Thank you very much! Fighting hard in Furano, Hokkaido!
From driver to ramen shop owner The shop owner’s passion is passed down to his family
and they will continue to make ramen with dedication!

店名　らぁめん 支那虎
地図　https://maps.app.goo.gl/CJ8A4VziT4hkhwHz8
住所　北海道富良野市幸町１２−６

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