「全てラーメンに捧げる」２６歳北海道アニキの埼玉中華鍋ラーメン屋に密着丨Ramen Restaurants in Japan

「全てラーメンに捧げる」２６歳北海道アニキの埼玉中華鍋ラーメン屋に密着丨Ramen Restaurants in Japan

Hokkaido Ramen made in a wok.
Noodle shop Miyabi Kawaguchi. Rich and hot. It was delicious! Uma! Baked miso made in a wok. It is addictive, I guess. When I have a little bit of free time to go, I can’t wait to go back. It’s the best! I wanted to spread my father’s ramen shop over here. I put everything into ramen. It’s a lot of work, though. We are working hard to deliver good food. Namikimotomachi, Kawaguchi-shi, Saitama, Japan.
12 minutes walk to the north from East Exit of JR Kawaguchi Station. On Prefectural Road 35 Established in 2019
Noodle store Miyabi Kawaguchi. This store is owned by Mr. Nishi (26 years old) of “Yatai Ramen Menya Miyabi” which we covered before. The interior of the restaurant, which has been open for 6 years, is bright and well cleaned. Founded 26 years ago, “Menya Miyabi” is headquartered in Ishikari, Hokkaido, and Nishi’s father is the president. (Owner) I serve Hokkaido ramen at the store. We mainly serve miso, but we also have soy sauce and salt flavors. I’m serving a completely different type of ramen (from the street stalls), which is made by stir-frying ground meat and cooking it in a wok. Transferring prepared soup to the pot. Soup made using a total of 30 kg of gengkotsu and backbone. Rice is sharpened. (Owner) The rice is also from Hokkaido. I have an acquaintance who buys from there in Hokkaido. They use a kind of rice called “imperial rice”. Soak the rice for about 40 to 50 minutes so that it tastes better. It tastes better when the rice is moistened and cooked. Preparing green onions for topping. Wiping carefully one by one. Making white onion. (Staff) Was your training taught by your father from the beginning? (Owner) Yes, I worked beside my father. I’ve been helping my father make noodles since elementary school. I was allowed to do simple tasks like punching holes in the bags. My relatives taught me how to do it, and here I am. The white onion is completed. Chopped green onion with green onion cutter. Cleaning used utensils carefully. Sharpen knives. (Owner) I started my store when I was 20 years old, and it’s been 6 years now. It was tough at first. I came out from Hokkaido, and my father was next to me at first. I think I went back to Hokkaido after about a month. (Staff) Why did you open a store in Kanto instead of building another store in Hokkaido? (Owner) I went to a university called Chiba University of Commerce. I wanted to spread my father’s ramen shop here. I was thinking of doing it in the Kanto area. I dropped out in my second year of college. Well…I had quite a bit of trouble. I think it was good now. I’m still able to do what I enjoy. Preparation of chashu. Shoulder loin cut. Attach net to cut shoulder loin. Disinfecting kitchen. Wipe down every nook and cranny carefully. Transfer miso to container. (Shopkeeper) Red miso and white miso are mixed. This miso is made in Hokkaido and sent to you. Kokushio” Salt sauce used for ramen. Garlic for seasoning. Bean sauce. Spinach preparation. Boils spinach. Cool in ice water. Cut spinach. Sweeps the restaurant for opening. Cleaning condiments and trays. The restaurant gave the impression of being clean and thoroughly cleaned. (Staff) What about cleaning and so forth? (Owner) (Part-time) staff only come on weekends. (Owner) (Part-time staff) only come on weekends. I do it often. I haven’t done much cleaning or anything like that. I’m doing a good job of cleaning in my free time. Cups are set up. (Owner) This is now making the source of spicy miso. Rāyū. Sesame paste. Carefully mixing together. 11:00 Open. Opening hours (closed on Tuesdays).
Weekdays 11:00-14:00.
Saturday and Sunday 11:00-20:00. 7 seats at counter. Ticket machine. Soy ramen: Yaki-miso 750yen.
Soy ramen noodles with spicy miso 750yen. A variety of toppings.
Boiled egg 150yen. Table-top seasonings: black pepper, shichimi, sesame. Customers arrive at the same time as the restaurant opens. The owner’s voice is heard in a lively voice. Yakimiso and Kokumiso orders come in. (Owner) The menu item that comes out the most is “Yaki Miso”. Spicy Miso“ and ”Kokumiso” also pack quite a punch. Once a customer eats it, he/she will be able to enjoy it. There are those who find it hard to get out. Noodles and Miyabi’s ramen is made one cup at a time in a wok. Garlic, bean paste. Ground meat. Baked miso in another wok. Yakimiso miso. Continue to put soup. More soup is added to the wok of Kokumiso miso. Throw in bean sprouts as topping. (Owner) These noodles are from Nishiyama Seimen in Sapporo. They are made in Hokkaido and sent to us. What I buy here are vegetables and so on. Everything else is sent to me (from Hokkaido). Then I can bring you the real taste after all. Topping boiled egg is heated. Topping chashu pork. Pouring koku miso soup. Continue pouring Yaki Miso soup. Hot soup made in a wok. Savory aroma of miso. Additional rice. Yakimiso is completed (boiled egg, 4 pieces of chashu pork, additional rice). Koku-miso is completed (bean sprouts and chashu pork are added). Yakishoyu is made. Topping boiled egg. Making ginger chashu-don. Put prepared chashu pork on top. Pour sauce on top. Ginger is put on top, and ginger chashu-don is completed. Pour fragrant soup. Topping chashu pork. Green onion. Yakishoyu is completed (chashu pork, boiled egg, yaki-nori added). Spicy miso ramen is ordered. Spicy miso source is put in. Kikurage mushroom as topping. Additional rice. Pouring hot spicy miso soup. Spicy miso soup is ready (add boiled egg and spinach). Spicy Miso is completed (add large portion, Chashu pork, kikurage mushrooms). Gulp down soup… Delicious. First time visitor to the restaurant. I had grilled miso, though. It was rich and hot. Heat is important for miso ramen. It was delicious! Immediately the counter is cleaned and refilled with water. Order for koku miso is placed. Charmayo donburi is made. Finely chopped chashu pork with lots of sauce. Mayonnaise and green onion on top of char mayo bowl. Kokumiso miso is ready (add kikurage mushrooms and boiled egg). Kokumiso miso (shiragane onion added) and chamayo-don (bowl of rice topped with chamayo) arrive next. Yes! Too good! Uma! It’s still delicious. Regular customers come to the restaurant and go to the ticket machine. Explains the menu revision to the regulars. (Owner) We changed the menu in April. Made it all “plain ramen” and kept the price a little lower. I made it a menu that customers can adjust with their wallets. I think if they can afford it, they can eat toppings and so on. I thought this would be more conscientious. Also in this day and age. The stores are in Hokkaido, too. We have different menus in Hokkaido and Kawaguchi. We mainly do plain ramen, though. In Hokkaido, there are a lot of ingredients. Each restaurant has its own way of enjoyment. Regular customers. Basically (I order) spicy miso. (Staff) Do you recommend spicy miso? It is the best! I wanted to eat “yatai ramen”, but it’s in Urawa Misono (where they have a food stall). （I was glad to see that (yatai ramen) was served at (the store). (Store owner) The soup is the same for the food stalls. Change the sauce, change the noodles. It’s like thin noodles with pork bone soy sauce served in a food stall. Ramen that fits the atmosphere of a food stall is served at a food stall. A customer arrives at the stall. Order for yatai ramen comes in. Yatai ramen is pork bone soy sauce. By customer’s request, it’s available at Kawaguchi branch from April. Yatai ramen uses thin noodles to match the pork bone soy sauce. Yatai ramen completed (spinach and bean sprouts added). Charmayo-don (bowl of rice topped with chamayo) is made. A customer comes to the store. Yakishoyu and Yakimiso are ordered. Topping chashu pork. Chopped green onion. Yakimiso is completed (chashu pork added). Yakishoyu is completed (chashu pork is added). Half fried rice is made. Half fried rice is completed. With great regularity. I’ve been coming here for about 2 years. I always eat soy sauce. I have yakimiso. Yakishoyu is quite peppery. Soy sauce flavor is quite strong, and it gets mixed with noodle. Taste that you don’t get tired of until the end. It is addictive, I guess. It’s a taste that makes you want to go back again as soon as you can. (Staff) A taste like no other? It tastes like nothing you’ve ever had. It tastes amazing. (Owner) I grew up on yaki shoyu ramen. I like that ramen since I was little. Because it tastes like nothing I’ve ever tasted. I still think of it when I make it. I still like it. I eat a lot of ramen. （I’ve never tasted it (anywhere else). Ordering “Somen Ramen” (grilled soy sauce). Toppings: 1 piece of chashu pork, boiled egg, green onion without seasoning. Make yakishoyu (soy sauce). Aroma from baked soy sauce. Shiragane onion, unflavored. Boiled egg. So-ramen yaki shoyu 750yen, boiled egg 150yen, white onion without seasoning 150yen, chashu pork 100yen. The aroma of grilled soy sauce is so addictive. Medium-thick noodles are very good with soup! Tender and well seasoned pork is excellent! Well seasoned boiled egg. The half-boiled egg is the best…! 12:40The restaurant is full. Ramen is completed one after another. Yakimiso is completed (add white onion, chashu pork, spinach). Kokushio and Yakishoyu are ordered. Yakishoyu is ready (boiled egg, 4 pieces of chashu pork added) Koku-Shio is ready (boiled egg and 4 pieces of chashu pork are added) Yakimiso and yatai ramen are ordered. Yakimiso and yatai ramen are completed. Miyabi miso is made. Miso for Miyabi miso. Bean sprouts for topping. Miyabi miso is ready. Half fried rice is made. Half fried rice is completed. Baked miso is ordered. Yakimiso is completed. Spicy miso (large portion) continues to be completed. Miyabi miso is completed. Ordered unrefined ramen noodles (yakimiso). Somen-ramen (grilled miso) 750yen. It is fragrant, rich and thick!It is so good that you can finish it without getting tired of it! Noodles are well mixed with soup! Simple and deep taste. Nishi-san says he is a one-man operation on weekdays. I can’t do it as a one-operator because it’s only tight on weekends. I can do it from my point of view. I’m afraid I’m going to bother my clients. The owner currently operates the stall two days a week on Wednesdays and Fridays. The Kawaguchi branch is open weekdays from 11:00 am to 2:00 pm, and weekends from 11:00 am to 8:00 pm throughout the day. (Staff) What time do you usually come to the store? (Owner) Around 8 o’clock. But on stall days, I come in at 6:00-7:00. There’s quite a bit of loading and preparation. Everything is poured into ramen. It’s hard work, though. We are doing our best to deliver good food.

※2025年7月から営業時間を変更しております
水木金　11時〜14時
土日11時〜20時
月火　定休日

店名　麺や雅 埼玉川口店
地図　https://maps.app.goo.gl/7BGJfXvR8nHdF8a36
住所　埼玉県川口市並木元町１−４８ 川口マンション 1F

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うどんそば 関東 Udonsoba
https://www.youtube.com/channel/UCIKvmvEvZdi96rtPqRu9ahQ

#ラーメン #中華 #埼玉グルメ