客のハマり方が異常な名古屋ラーメン。元競輪選手が第二の人生をかけた究極の一杯丨Japanese Ramen

客のハマり方が異常な名古屋ラーメン。元競輪選手が第二の人生をかけた究極の一杯丨Japanese Ramen

You only have to work for four days at the age of 60. When I saw the boss draining the hot water, ‘It’s because of this that it’s so good.
‘ The specialty of this ramen shop, which was loved by the locals, was its super-long draining of the hot water. The shop was filled with voices lamenting its closure,
and then former bicycle racer Mr. Yamamoto appeared We take a look at the life of a man
who is devoting his second life to carrying on the taste of a long-established ramen shop! With soup like this
I won’t be able to get any money from the customers. The master’s taste is something that can’t be easily imitated.
The attitude of trying hard to catch up with it is apparent. If you don’t come to Shofukuken
you can’t drink this soup I hate losing
so I don’t want to lose to myself ‘You can only drink it here’
I want to be really particular about that. Ah, it’s delicious! It’s here! Yay! It’s delicious! It’s delicious, isn’t it? That big Chinese bamboo shoot and The roast pork is really delicious! It’s like a ‘familiar taste’
. The extra-thick pickled bamboo shoots are too delicious! The soup is at a dangerous level of fullness. I wonder if I’ll be coming here for another 20 years or so. I like it because it’s refreshing. After a four-year absence,
we follow the ramen shop in Nagoya that has made a comeback Hagino-dori, Kita-ku, Nagoya City
20 minutes on foot from Kurokawa Station A little way in from Route 41 Established in 1985
Ramen Shofuken 8:35
Mr. Yamamoto and his master, Mr. Matsuura, arrive at work together The shop curtain is put up Relocated from Joushin, Nishi-ku to Haginodori, Kita-ku. 8:42
Start of preparation Master Matsuura (62 years old) Mr. Yamamoto (45 years old) Pickled bamboo shoots
are soaked in water to remove the salt The salt has been removed, but they still don’t have any flavor We’ll add the flavor now. (Staff) Is that enough for one day?
(Yamamoto) This will go out easily. Because we have a lot of menu items that use pickled bamboo shoots, I think a lot of bicycle racing riders come here.
Yamamoto-san) That’s right. I’ve received flowers from the riders Mr. Yamamoto has been active as a keirin rider for nearly 20 years (Staff) At the Nagoya Keirin?
(Yamamoto) Nagoya is my main base This is the outer part of the pickled bamboo shoots It gets stuck in your teeth when you eat it.
So you have to remove that part. Seasoning the pickled bamboo shoots After the salt has been removed,
the pickled bamboo shoots are stir-fried in a sauce made from a blend of several types of soy sauce. The seasoning for the pickled bamboo shoots is a trade secret. Originally
it was a relationship between the shopkeeper and the customer but then it became a relationship between master and apprentice Did you feel like you were being asked by Mr. Yamamoto? I’d been going to Shofuken for 20 years. When you quit (your job at the Joushin store), we were still friends. You got sick
and had to quit. I was shocked… If you make it just one more time
I’ll be satisfied too I asked you to make it just one more time The shop was already closed at that point, so I made this set in the garage I have this set at home. We had an all-electric house, but
we had LP gas piped in I prepared everything for this too for that one bowl I had my master come and
cook the soup for me. I thought it was delicious! And so, in the midst of all that, Well, I’ll teach you a little.
How about you try training? That’s the episode of the revival of this place. The fact that I really wanted to eat it
comes first. I was an active keirin cyclist until two years ago, and while continuing to race, I trained
in the style of for nearly the first three years I cooked it exactly as I was taught,
but it still wasn’t good enough. With soup like this
I couldn’t get any money from the customers. After about three years
I thought it would be okay when Mr. Matsuura said So let’s go find a shop. Where would you like to go?
Anywhere is fine. It’s probably close to the station
but it could be a parking lot or anywhere or even in the middle of a rice field I’ll sell it to you. I thought it was amazing. Did Mr. Matsuura say that? That’s cool! That’s really cool! How many customers are coming? About 70 people. How many people have come? It’s over 100. On Saturdays, we’re open until 7pm, so the simmered pork broth It smells amazing! Isn’t it great? removing excess fat using a blend of several soy sauces
unique to Shofuken adding kaeshi to the simmered pork broth This blend is a trade secret. Pork belly Cutting up the pork belly block This is what the round slices of roast pork look like While being aware that this will be sliced into rounds We scrape off the excess fat and any parts that don’t taste good. We shape the pork belly block
into the shape we want for the char siu. Roll up tightly to prevent it from falling apart when cooking. Tie each piece carefully. The pork belly that has been tied up is
arranged on a tray The pork belly is stewed in a pot with the
sauce for simmered pork belly Remove the stewed pork belly from the pot. So this is the finished product. How long do you cook it for? About…
30 to 40 minutes. The color is really sticking to it. If you cook it too much, it will become hard. Even if it’s weak it won’t cook Remove the string Cut up the roast pork Prepare the leeks Wash the fresh green onions
thoroughly under running water Cut the green onions What is the difference between Shofuken and other ramen shops? If you don’t come to Shofuken
you can’t drink the soup I hate losing,
so I don’t want to lose to myself ‘You can only drink it here’
I want to be completely particular about that Ramen soup Based on root vegetables such as onions
and using seafood, chicken bones, Chinese herbal medicine, etc. It takes about 6 hours to make the soup. What is the seasoning for ramen? It’s a blend of several types of soy sauce. It’s the blend used at Shofuken. It’s a secret that’s passed down from father to son,
so I learned it from my master. So did you train at Shofuken
somewhere else first? The previous generation was a direct disciple of Kaisho-san, the head of the
Kourai Dojo. So it’s a direct line. Shimadaya has already gone out of business
and the manufacturing line of Shimadaya has been taken over by Kikyoya So you mean that Mr. Matsuura has been running the Shofukuken
run it? For a long time. A long time ago. Is there any reason why there are so few business days? You’re old, so you only have to work four days. Take three days off. Prepare the cold water. Every Saturday, they go to the nearby McDonald’s
as part of their routine. It’s 45 Since Mr. Matsuura is 62 17 It’s not the same. He doesn’t seem like a father figure. sensually
the middle between my father and my brother I’ve never had an apprentice before
Mr. Yamamoto is my first apprentice I watch over my apprentice’s work while drinking a coke Are you happy that Mr. Yamamoto took over the shop? Yes
That’s true How long have you been doing this, Mr. Matsuura? Since I was 15.
So you’re training. of the Kourai sect
Kaede Akira-san started training at the age of 15
and trained for 8 years around 1985 when I was 23
I opened (Shofuken) Customers waiting for the shop to open Just before the shop opens
Checking the ramen soup is ready The master’s seal of approval
Yamamoto-san himself also checks the taste Changing into a white lab coat Ready to go
Into the kitchen The parking lot is a coin-operated parking lot next door
(parking fee assistance available) Opening hours
Thursdays, Fridays, Sundays: 10:30 – 14:30
Saturdays: 10:30 – 19:00
Closed Mondays, Tuesdays, Wednesdays 11 counter seats Ticket machine next to the entrance Chashumen
Matsu 980 yen, Take (lots of pickled bamboo shoots) 1300 yen
Jyutake (with lots of chashu and pickled bamboo shoots) 1500 yen Table condiments
Ramen sauce, pepper, garlic powder, vinegar, chili oil Open at 10:30 Buy a meal ticket from the ticket machine at the entrance Hand over the meal ticket and wait for your food Yes, welcome! Please come in. Customers keep coming in. The seats are filled as soon as the store opens Bringing cold water Checking the meal ticket The menu for “Kourai-kei Ramen
Matsu (chashu-men) is the standard Lightly break up the noodles Boiling the noodles Boiling the noodles in a
unique colander divided into four sections Homemade pork belly pickled bamboo shoots warming the bowl with hot water The bowl warmed with hot water Thoroughly wipe off any excess water Kaeshi The master carefully drains the boiled noodles while he finishes the soup He pours the soup into a bowl with the seasoning in it After draining the water 107 times
the excess water is removed “I want you to taste the pure soup”
The chef’s thoughts are put into each and every draining of the water The well-drained noodles are placed in a bowl Arrange the noodles and add the ingredients The ingredients are pickled bamboo shoots, green onions and roast pork Kotobuki (lots of chashu) The ramen is brought over and a deep bow is made The soup, which fills the bowl to the brim,
is carefully carried in both hands This is the ramen from Shofukuken The extra-thick pickled bamboo shoots are soft and moist,
but still have a crunchy texture that you’ll get hooked on. The “medicinal soup” that takes six hours to make
is light but has a deep flavor. The chewy noodles and soup become one,
and the gentle flavor spreads throughout the mouth. Enjoying every last mouthful, drinking and eating it all up The deliciousness that makes you want to drink it all up (Customer) Thank you for the meal
(Yamamoto) You’re welcome! Thank you very much
Please come again! The customer politely expresses his gratitude as he leaves. The counter seats are carefully cleaned and tidied up
The master also does the washing up The food is skillfully arranged The ramen with soup poured in is complete! Bon appétit! I savor the aroma of the soup and take a sip… The spoon can’t stop moving as I enjoy the deep flavor… The soup is so delicious that it permeates the five viscera and six bowels. The noodles are medium-thick and curly, so the soup clings to them well. The slightly soft texture makes it easy to eat. Pork belly char siu that has soaked up the special sauce. The vinegar gives it a refreshing change of taste. Add a spicy accent with chili oil The punchy spiciness makes you want to eat more
and you finish the soup! Return the bowl to the counter Thank you for the meal!
Yes, thank you! Thank you very much! Please come again! Carefully drain the noodles
and put them in a bowl Let the noodles soak in the soup
Quickly arrange the ingredients Thank you for waiting
Please Homemade ginseng vinegar The mild acidity of the ginseng vinegar
enhances the rich flavor of the soup Wipe the water from the warmed bowl. Return the soup to the pot. While draining the hot water
the soup is finished With well-coordinated teamwork
they serve the ramen. This is number 2. Number 1 and number 2. Yes, thank you. This is Kotobuki 5-ban-san. 11:17 A customer came to the store. The former world boxing champion
Yakushiji-san has come to the store This is a special thermos for taking soup home.
Do you understand? (Staff) Do you do that every time?
(Yakushiji) Yes, because there’s always some soup left over This is my older brother. Do you come here often? (Yakushiji) You can tell from this, you can tell from this w
(Staff) That’s right w There’s a special bottle for it. So the soup doesn’t get cold.
Quickly, in perfect unison, they serve it up. Thank you for waiting! It was cold, you know? It was cold, huh? Yamamoto-san’s enthusiasm is also being conveyed to the regulars from long ago. Enjoy the soup with the aroma of the leeks
A bowl that warms you right down to your core I wonder how long I’ve been coming here…
Since the previous owner, I guess. I’ve been coming here for about 20 years now. The old place
started at 8:30 in the morning. We call it “morning ramen”. This place has been renovated too. We’re open from 10:30. The customers must be happy. I think it’s good that the taste hasn’t changed. I’ve been coming here for many years to enjoy the same taste.
I’ll savor it slowly. My own sake cup The atmosphere in the store is also peaceful to the tune of Yakushiji. It’s T-fal. No, no.
It says “Louis Vuitton”. I’m so happy that you’ve gone to all this trouble.
As a creator, too I’m so happy that you’re taking it home with you. At home
I put the ramen in and then I ask them to put in the chashu pork He was considerate enough not to leave the empty bowls on the table. (Yakushiji) Thank you very much.
(Yamamoto) Thank you very much! Please come again! Yamamoto-san) Can you show me the way to the car park?
Employee) Yes I’ll show you the way now
so please wait After eating, you order a drink at McDonald’s
and get a parking ticket. The store gives you a portion of the drink price
back as a subsidy. We’re charging
from the generous people We always keep the cooking table clean In order to enjoy piping hot ramen
the bowl is thoroughly warmed with hot water the water is thoroughly wiped off
and the pure soup is served The secret soup handed down from the master ‘Thank you very much!
‘ A deep thank you to each and every customer who has finished their meal A group of five customers take their seats. They all order pine. (Mr. Yamamoto) Please take good care of the hall.
(Employee) Yes, I’ll leave it to you. Even the “flame chef” Zhou Furen was impressed
by the medicinal soup at Shofuken. 11:44 The finishing touch to the ramen
The uncompromising draining of the broth 7 slices of roast pork Daiju (soba noodles with lots of roast pork) The flavor of the pepper
enhances the simple ramen Thank you for waiting
Please Yes, thank you. Yes, I’m coming, Oomatsu. Thank you very much. A mouthful of our special extra-thick pickled bamboo shoots It’s delicious! The more you chew it, the more you groan with delight
The noodles and soup complement each other to create a bowl of bliss This is my first time here It’s delicious. I’m from Tokyo.
I’m here on business. (Staff) Is this your first time at Kourai-kei?
(Customer) Yes, it is. I like it because it’s refreshing. (Customer) Thank you for the meal.
(Employee) You’re welcome. It was delicious. (Staff) It’s tiring, isn’t it?
(Matsuura) It’s tiring, isn’t it? I’m going to fall asleep as soon as I get home. The boss is still going strong
He makes four bowls of ramen at the same time He makes four bowls of ramen with no wasted movement Oomatsu and take are firm.
Two. Yamamoto-san) Lots of green onions, oomatsu, firm.
Employee) Yes. “Take” has more pickled bamboo shoots. Take negi (green onion) has more green onions. Where’s the bamboo? The bamboo is number 3. Number 4 is a bamboo called “Kotobuki-take”. Please take good care of the hall.
Bamboo! This is Number 3. Excuse me from the left. It’s Take.
I’m sorry to have kept you waiting. Thank you for waiting! Please take care of the bamboo! 12:29 Three customers come in They ordered bamboo and two large bowls of tofu. Let’s sit down. Thank you for waiting.
Please. Ah, it’s delicious! Just a moment. (Mr. Yamamoto) There’s a lot of leeks.
(Customer) Thank you! Yancha Special Itadakimasu It’s delicious! It’s delicious, isn’t it? I took a big bite of the thick pickled bamboo shoots It’s delicious! What is the appeal of Shofuken? The big Chinese bamboo shoots and the roast pork are really delicious! The noodles are also unique. It’s been around for a long time. It’s like a familiar taste
. Oomatsu (without leeks) “Ojyu-take”
has a lot of soba, chashu and pickled bamboo shoots Loaded with leeks Let’s go! Where? Number 4! Yes, please!
More green onions Matsu Kiri (without pickled bamboo shoots) (Employee) Yes, that’s fine!
(Yamamoto) Thank you for waiting! He carefully brings the ramen to his hands. The noodles, covered in the deliciousness of the soup,
melt in your mouth You can feel the generosity
of the delicious soup The long-awaited bowl of noodles has arrived! They slurp up the noodles
and finish the whole bowl in one go! 13:35
A regular customer who has been coming for many years comes in Shofuken closed. I came to eat at Shofuken. I was discharged from hospital and went there with a cane and a brace Oh… the Shofuken restaurant is gone. One day
Shimpei-kun found out about it through his connection with bicycle racing So I found out that it was open The boss was there. After being discharged from hospital,
it’s been over 6 years,
and I’m finally able to eat it. I was so happy. You’re working really hard.
You’re being very sincere about the taste. With the boss here,
I’m really happy. When I saw the way the boss drained the hot water, I knew that everything ‘It’s because of this that it tastes so good.
‘ I really think that draining the water is important.
I really feel that. I think this is the ultimate. I was able to eat ramen from before 9 o’clock, so I went there in the morning By about 2pm,
the soup had run out, so I knew the flavor was getting deeper and deeper I decided on a time based on how I was feeling today
and went to eat ramen at a restaurant that I’d found. I’m not feeling well today I want to go to a place
that has a rich flavor It comes at this time. So the flavor is probably The soup that I made in the morning
keeps getting better and better, but it never changes
it’s always consistent But I like being able to come at a time of day when the soup suits me. I’m also very particular about the pickled bamboo shoots And the noodles have stayed the same. It’s been 20…
30 years or so? The first time
I thought, “Well, it’s just okay.” The second time
I thought, “Oh, it’s delicious.” The third time, I was already thinking
“I want to come again next time.” Most people
become captivated by the taste after three times Well, I’ve even made a Shofuken at my house. There aren’t that many, though.
People who make a Shofuken at their house with all their heart Both the regular customers and the staff
seem to love Shofuken too much Thank you for waiting. Please! I’ll have it. First of all, the soup… Yes. Every time I bring the spoon to my mouth
the rich, deep flavor seeps in slowly the delicious flavor rushes in with each sip Ordered a large bamboo shoot 7 slices of roast pork More pickled bamboo shoots The “Daijyu-take” is
soba, char siu, and more pickled bamboo shoots Add the spring onions and it’s ready to eat! Ojyu-take 1600 yen A medicinal soup made from vegetables, seafood, chicken bones, Chinese herbs and other ingredients
that has been simmered for 6 hours The thick pickled bamboo shoots of the Kourai style
are huge, heavy and delicious! The secret sauce is used to slowly cook
the finest pork chashu The key to the flavor is the way the noodles are drained
by the chef. The chewy, soft noodles The soup is well-mixed with the noodles
and the flavor of the wheat flour spreads out. The pickled bamboo shoots have a great texture, and the tender slices of roast pork
are perfectly balanced with the noodles and soup. Today, too, many regular customers
come to the shop in search of the same bowl of noodles they always have. This is a Nagoya specialty known only to those in the know!
Please try the ramen noodles of the long-established Shofuken!

店名　招福軒
地図　https://maps.app.goo.gl/qgKj3zDK8iomZuj89
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

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うどんそば 東海 Udonsoba
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