常連４５０人が殺到！悪魔的濃さで無限ライスを爆食いする東京早稲田の家系ラーメン屋丨武道家本店

常連４５０人が殺到！悪魔的濃さで無限ライスを爆食いする東京早稲田の家系ラーメン屋丨武道家本店

Ummm..! One sip and you’ll be left speechless…! It was very salty and tasty! Iekei ramen restaurant attracts up to 450 customers a day.
This is “Yokohama Iekei Ramen Budoka”. Oh, wow!That’s great! I think it is the thickest and tastiest in Japan. It is the thickest! (Staff) How many bowls of rice did you eat? When I eat, I eat about 4 cups, I might go for it. I’m graduating from university today. Because it tastes like memories. I miss it… Thank you for your help! Thank you very much! Thanks for your hard work!Congratulations! A close look at a beloved Iekei ramen restaurant in Waseda that continues to fill the bellies of students! Babashita-cho, Shinjuku-ku, Tokyo, Japan.
1 minute from Waseda station on Tokyo Metro Tozai line. Established in 2006.
Yokohama Iekei Ramen Budoka Main branch. Popular restaurant with up to 450 customers a day for its thick soup and infinite rice. Iekei ramen restaurant is immensely popular, especially among students of Waseda University. The owner, Mr. Takisaka, 40 years old. Soup preparation begins. (Owner) We’ve been doing this for a long time, since the establishment. The soup left over from the previous day is used as seed soup. Finish by adding gala and bringing to a boil. Gara is added to soup. Komi gara is used as the main ingredient. It can be the abdomen of various pigs, or the neck root. I use a lot of different parts of the pig, and then I use the main part to finish the flavor. (Owner) I think of gara as piling it up rather than putting it in. If you don’t pile it up and just put it in there, just pop it in there, the pot gets burnt. By putting various parts in several layers, you get a full flavor in a small portion. There is “first soup” that is served to customers and “second and third soups” for splicing. (Owner) If anything, the soup is made with No. 2 soup. The sub soup is more important than the main one. Always add hot water, always add gala. I mix the gan and give it a taste. Chicken oil preparation. Chicken oil from the previous day is used as a base, and fresh fat is added to finish. Preparation of seasoned eggs. Rice grinding. The day of the interview is the second day of the graduation ceremony of Waseda University. They will work until the last minute today to send off their graduate regulars. Restaurants around Waseda University are known as “Wasemeshi. (Owner) It is a student town, so it is during summer and spring vacation. It’s inevitably going to be a quiet season, so I was thinking like, what can we do about it? It’s called “Wasemeshi CARNIVAL.” Recruit and collaborate with fellow stores to make it happen together. Like a bunch of guys who like to make the town of Waseda more exciting. Of course it’s good to increase sales at your own restaurant. We need to revitalize the city, or something like that. It’s not going to lead to fundamental growth. Limited menu “Wild spare ribs” in collaboration with other restaurants (now closed). Special spare ribs made by marinating in sauce for 2 whole days. Green onions cut. (Owner) In some restaurants, two or three people do the preparation. We are basically a one-person operation. The preparation time is still for me. It’s a time of inspiration. Silently cutting green onions like this. I suddenly have a new idea, or I have a new idea about business. Peeling boiled eggshells. Put into pickling sauce. Aromatic chicken oil is ready. Remaining parts are put into the second soup. (Owner) I guess I started working here in my mid-20s. I was a band member, so I was. I was always a regular, or I went to eat there quite a bit. I had the perception that it was a cool place, that it was a good place to eat. It was like, “Let’s go the ramen way next.” The founder of the company, Mr. Kikuchi, is there. I trained under him for 5 years. So it’s like I just took over the restaurant and became the owner. Rice is set. The store opens soon. 11:00 opening. Open 11:00-23:00. Ticket machine available in front of entrance. Ramen noodles (ordinary) 850yen.
Mini ramen 650yen. More nori (seaweed) 100yen.
More spinach 150yen. Rice bowl with unlimited rice 100yen.
Negimayo chashu-don (all-you-can-eat rice) 300yen. Self-service rice.No leftovers allowed. Water supply is available next to rice cooker. Staff wanted. Table-top seasonings garlic, soy sauce, ginger, pepper, vinegar, and secret sauce. Secret sauce is a punchy soy sauce based sauce. Your choice (hardness of noodles, intensity of flavor, amount of oil). Customers arrive one after another. Customers who ordered all-you-can-eat unlimited rice
Receive bowls at the counter and serve rice on their own. Most customers who come to the restaurant order all-you-can-eat unlimited rice. Ramen orders come in. Noodles made by Sakai Noodles are used. Boils noodles in plenty of hot water. Kaesi. Negi. Chicken oil. Soup poured into bowl. Spinach, chashu pork, and nori seaweed are topped on top to complete the mini ramen. Mini ramen is completed one after another. Ramen noodles (ordinary) are made one after another. Ramen noodles (ordinary) 850 yen. (Owner) Our soup is quite thick, so it’s a thick soup with no transparency. Gulp down the thick soup…. Nodding in agreement. Sipping noodles covered with soup. He quickly throws rice into his mouth. Spinach and nori are placed on top of rice. Wrap rice with nori and gobble! Spinach and soybean paste on top of rice. I can’t stop eating rice… I’m crazy about eating rice. Finished eating, tasting ajitama at the end! Thank you for the meal! A customer who came 3-4 times a week. I’m graduating from college today, so I was definitely going to come to Budoka. I can’t forget it, or rather, because it goes so well with rice. It’s like a mini ramen and a lot of rice. I think it’s hard to find ramen that tastes good with rice. I liked that a lot. It was delicious! A customer who visited twice a week. It had more flavor than any other ramen. The slightly stinky smell of chashu pork is also addictive. I love it so much. Budoka’s ramen is “the best with rice in the world”. Great service for hungry students. Negimayo chashu-don is all-you-can-eat rice for only 300 yen! Self-serve rice bowl with Negimayo Chashu-don. Cutting chashu pork. Put warmed chashu pork on top. Mayonnaise. Tare. Negi (green onion) is put on top, and Negi Mayo Chashu-don is completed. 300yen with all-you-can-eat rice is too cheap… Ramen orders come in large quantities. Fresh kujo leeks from Kyoto. Ramen noodles are completed one after another. Rice goes down with thick and tasty soup…! More rice. Second bowl of rice with blue kappa on top. Eat with soup on top! Eating with soup! Thanks for the feast! Students often visit after club activities. (Staff) How many bowls of rice did you eat? I kept it down to two cups today. When I eat, I might have 4 cups. It was very salty and tasty! It was lunch time and the line started to form. When waiting in line, after purchasing a meal ticket, one line is formed along the guardrail. 3 bowls of ramen noodles (side by side) are made. A regular customer who used to go there 5 times a week, today he is a visitor from out of prefecture. I want him to eat three times! If you eat it a second time, then a third time. I thought it was kind of a swamp already. He became addicted to it, and as a result, he became a regular who goes there 5 times a week. The queue continues. All students here also order all-you-can-eat unlimited rice. Six bowls of ramen are made. Ramen noodles are made one after another. Thank you for the food!It was delicious! Congratulations on your graduation! A regular customer who graduated the day before. A little different from the other Iekei. I’ve really been going there for a long time. Because it is my favorite of all the Wasemeshis. Rice is cooked. Next rice is cooked so as not to run out of rice. Ignition! Many of the employees are Waseda students. I’ve been coming here to eat since my first year of college. I always wanted to work, and that’s how I’m working now. I’m Waseda too, I came here when I was a freshman in college. I still like the taste, and that’s where I started coming in. I have a lot of regulars, and my friends come here often. I enjoy working here because it is a student town. Waseda students came to put up posters. Thank you very much! Continuing to make soup while we are open for business. Keeps adding about 3 kilograms of gara per hour. Ramen orders continue to come in. Oh~!That’s great! Ramen (with spare ribs added) continues to be completed. Negimayo chashu-don is made. Ramen noodles (spare ribs added) is completed. Mini ramen (3 kinds of chashu pork added) is completed. Ramen noodles (half the normal size) is completed. Customers keep coming to the restaurant. Mini ramen for 3 people is made. Mini ramen.
(Completed with additional spare ribs). Ramen noodles (ordinary) is completed. I thought it was today since about 2 months ago. Three men eating deliciously. Uma! Yum! What were you going to eat after graduation? Budoka wanted to eat. Because it tastes like memories. I need to start finding my favorite ramen restaurant again… Yes… Lonely… I feel like crying normally. Thank you for the food! Thank you for your help! A regular who has graduated. It’s like I’ve been going there for 4 years. I love the idea of leaving the soup and eating a lot of rice! It’s a rice restaurant, right? Today was probably the best day of my life. Making ramen noodles (ordinary). Ajitama service from owner. I’m a graduate and haven’t been here for a long time. I think it is the darkest and tastiest in Japan. It is the thickest! If you come to Waseda, you have to stop by here! I’m going to work now. Gasoline is in! It’s like soul food that makes me want to visit again even after graduation. Taking the gala out of the soup. Removes gara loaded in the morning and reloads with about 30 kg of fresh raw gara. Determine what the condition of the soup was like the day before. How to use the gala, or how to cook it. There’s no such thing as the same way every day. I think it’s a sense of style. It’s a show of skill. The owner’s taste and experience make a thick soup. One sip and you can’t say it out loud…! It stings so much! Take a bite… Yum! Of course, I order rice, too. Served rice for all. Spinach in a heap with soup, on rice. Gulp down! The thick and tasty soup is not good for rice. More rice. Bound eating of chashu pork on rice. Can’t stop eating rice without soup as a side dish… Enjoyed to the end and finished the meal nicely! Customers keep coming to the restaurant. Graduates come to the store. Mini ramen noodles are made. Yum~! Making a meal. Employee here orders “Zencyo” for makanai. (Staff) What is “Zencyo” for makanai? The noodles are super firm, the flavor is super strong, and there is super much oil. The more you work, the more the flavor sinks into your body. Thank you very much! (Shopkeeper) Good job!Congratulations! (Staff) How was “Zencyo”? Zencyo only if you really have an extra stomach. It’s really good if you go for it! （I usually have noodles with a little more seasoning and rice. Rice first with sauce on the table, then eat it in a bar. Then pour soup over it. Everyone has their own way of eating. (Staff) You can’t come here for a while because of graduation? I’m close to where I work. Whenever you are hungry.I’m thinking of riding my bicycle here. Ramen noodles, all-you-can-eat unlimited rice. Ramen noodles (ordinary) 850 yen. The soup is very thick and rich. Chewy, medium-thick, straight noodle is great with soup. Spinach is a standard ingredient, covered with soup! Moist texture of chashu pork is soft and tasty. Garlic on the table. Punchy flavor. All-you-can-eat unlimited rice 100yen. Happy to adjust quantity by myself. Rice goes great with soup. You can eat as much rice as you want if you wrap it with nori, which is drenched with soup. Blue kappa is the best accent for thick soup. Soy bean sauce on the table. Secret sauce for both ramen and rice. The texture and spicy taste of blue kappa is addictive delicious! The rich and thick soup that has been loved in Waseda town!

店名　横浜家系らーめん 武道家 本店
地図　https://maps.app.goo.gl/PchaUFspVnE3as7U6
住所　東京都新宿区馬場下町６２−８

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