【広島】「もう店閉めようか…」廃業寸前だったラーメン店が“行列店”に復活した理由が熱すぎた!

First time in Onomichi Ramen!
Winner of the Monde Selection Gold Award for 3 consecutive years Popular items include the award-winning “Beccha Ramen”
and the “Oyster Ramen” topped with Hiroshima oysters Amazing! Delicious! So tasty♪ During COVID-19,
we had fewer customers We even thought about closing the shop I said, if the shop’s going under, I’ll take over At first, people
really made fun of me I was just desperate I worked hard, facing the shop head-on We take a close look at the secret behind
the popularity among both locals and tourists Just a 3-minute walk from JR Onomichi Station The manager has arrived at the shop Manager)Good morning Preparations for ingredients and setup begin for opening We asked Mr.Iguchi how he became the manager It was during COVID-19 three years ago Customers stopped coming Sales were down too We even talked about shutting down the shop At the time, I was in high school doing judo But COVID-19 made me decide to retire from judo So I came back home And I said, if the shop’s closing, I’ll take over That’s how it all started After I took over the shop People really made fun of me at first I had no skills or knowledge So I figured it couldn’t be helped At the time, I was attending culinary school for two years I kept going back and forth
between school and the shop every day for about two years I was just grinding it out I gave it my all while facing the shop every day Soy sauce Cooking sake Mirin Sugar Pork shoulder loin To prevent it from falling apart and keep its shape,
he tightly wraps it with kitchen twine Manager Iguchi)We slowly simmer this for about 2.5 to 3 hours This char siu was prepared the day before and left to rest overnight Using a char siu slicer,
it’s cut thinly Manager Iguchi)(When I first became manager,)
I had no money to buy a char siu slicer So all of us staff worked hard and bought it together Shoulder loin This is char siu made from “Sangen pork” For our char siu ramen, we use Sangen pork Director)Is there a difference? Manager Iguchi)Sangen pork is larger Manager Iguchi)We use kelp called “Yamadashi Kombu” Manager Iguchi)We also add bonito flakes and dried sardines Even if you eat it before bed,
it’s super light and doesn’t cause indigestion Even elderly people And even little kids can enjoy it It’s before opening, but there’s already a line forming Inside the shop, preparations for opening continue Opening Welcome! As soon as the doors open, the seats quickly fill up The first order comes in
and Manager Iguchi swings the wok Char siu, onion, beaten egg Rice Chicken broth Carrots Ramen soy sauce Salt and pepper Green onions Small fried rice Beccha Rice He adds back fat, oil, and seasoning base to the warmed bowl Ramen soup The noodles are drained and placed into the bowl Dried sardine powder Shoulder loin char siu Green onions, rock seaweed, bamboo shoots Beccha Ramen Beccha’s original Onomichi ramen, infused with authentic spirit Rich, aged curly noodles that soak up the soup perfectly A light and smooth soy sauce-based soup
with a deep and lasting flavor Customer)Yeah! It’s delicious! Karaage is cooked fresh to order Crunchy coating with a savory taste Char siu, green onion, bamboo shoots Seasoned egg Sweet Koji Miso Ramen and Beccha Ramen There are many kinds of Onomichi ramen But here they put seaweed on it The aroma of this seaweed is so nice and tasty Manager Iguchi)This seaweed is quite rare
and hard to harvest Among Onomichi ramen shops,
only we use this kind It goes well with any ramen We also sell it as a souvenir,
and it’s pretty popular Here is the Beccha Ramen Please add condiments to your liking Onomichi condiments Director)What did you order today? Today I ordered “Beccha Ramen” Delicious Preparing the Beccha Rice Gyoza is cooked at the same time Gyoza with a beautifully crisp sear is ready Mini Beccha Rice, gyoza, Karaage, salad Customer)The ladies’ set Feels like a great deal It even comes with ice cream at the end It really is tasty Delicious Customer)Thank you Customer)It really has volume And the flavor isn’t too heavy
It’s light and easy to enjoy Even before noon, there’s a long line forming We asked about the Beccha Festival,
which inspired the shop’s name Manager Iguchi)You could call it a bizarre festival in Onomichi There are three demon-like figures like Namahage,
a portable shrine, and a lion dance Drums circle around Onomichi during the festival They say if you get struck by the Namahage,
you’ll be blessed with children. And protected from colds That’s where we got our shop name from Manager Iguchi)Large fried rice to go? Yes Large fried rice Takeout Beccha Rice (Large) Welcome! Kaki Pon (Oyster with ponzu) He adds curly noodles to a soy sauce chicken broth
with pork back fat Dried sardine powder Large oysters are added as topping Beccha Ramen (with oyster topping)
Oyster Ramen Director)Is it good?
Customer)It was delicious Deep-fried black pork Beccha Gyoza Oyster Ramen (with green onion and seasoned egg topping) Manager Iguchi)I make an effort to really communicate with the staff What I see as a manager
and what they see are different What’s seen from the hall
and from the kitchen is also totally different So we share that info
and I try to accept what I haven’t noticed I pay attention to building relationships
that allow us to accept each other Staff)He’s super kind Even if we mess up,
he just says, “Do it again” He doesn’t get mad He always says, “Let’s do our best” Manager Iguchi)You’re making me blush. (laughs) One small and one medium fried rice, please Sangen pork char siu Spicy Miso Beccha Director)There are lots of tourists
with big bags, huh? Manager Iguchi)Yeah, a ton of them It makes me think
our shop is really getting recognized And that makes me want to work even harder Two male tourists from overseas arrive They order Beccha Ramen and Beccha Rice Customer)Delicious Very good Beccha Ramen Customer)Yes, good! Customer)Wonderful! Manager Iguchi)I’d like to add more staff And maybe open a second shop too I’d also like to hire about two full-time employees Train them here,
teach them everything myself And eventually open a second, even third location If I can take action moving forward This year, I want to focus on communication And learn about management,
listening to lots of opinions I’m taking notes and studying a lot Beccha Rice Oyster Ramen Director)What did you order today? We all ordered the Oyster Ramen It has a strong oyster flavor—really delicious We came to Hiroshima on a trip We searched online and thought,
“Let’s check this place out” Director)Where are you from? Customer)Kyoto
Director)Oh, from Kyoto! Director)Is there a story behind
the cute character on your back? Manager Iguchi)Its eyes are “B” and the mouth is an “R”—
It stands for Beccha Ramen A friend of mine who can draw made it It’s popular among foreign tourists too Homemade chili pepper Char siu, bamboo shoots Green onions Staff)Here is your “Spicy Miso Beccha” A rich miso flavor with
just the right amount of spicy kick—addictive! Curly noodles coated in a thick, spicy, umami-packed soup Beccha Set Meal
Beccha Ramen, Karaage, and medium fried rice (+360 yen) Beccha Ramen Karaage Medium Fried Rice
(Size upgrade +360 yen) Manager Iguchi)Now it’s just part of my life It’s like my source of energy,
my own kind of oasis It’s my purpose in life—every day is fun Coming here lifts my spirits,
and talking with everyone It makes communication feel fun We all grow together I do this work with a sense of purpose Ready, say it—See you again soon!

【尾道らーめん ベッチャー】
今回の密着先は、広島県尾道市にある「尾道らーめん ベッチャー」さん!
若き店主が腕をふるうのは、伝統を大切にしながらも、自分らしさを追求した“尾道ラーメン”。
香り立つスープに、心地よい食感の麺、そして丁寧に重ねられたひと手間ひと手間
その一杯には、静かな情熱と確かな技が詰まっています。

【店舗情報】
店名 尾道らーめん ベッチャー
地図 https://maps.app.goo.gl/XoVZtN2edWMWvTMf6
住所 広島県尾道市東御所町4−11

【チャプター】
0:00 ダイジェスト
0:41 本編
1:21 店主紹介
1:51 店主になるまでの道のり
2:43 チャーシューの仕込み
4:50 出汁について
5:20 開店、メニュー
6:06 調理開始
10:44 レディースセットの調理
11:58 尾道ベッチャー祭りについて
13:28 牡蠣らぁ麺の調理
14:47 お店の運営で大切にしていること
16:21 三元豚チャーシュー麺の調理
19:03 外国人観光客の反応
20:40 牡蠣らぁ麺の調理4人前の調理
22:17 実食
26:06 井口店長にとってお店とは?

製作:株式会社FOOD MEDIA JAPAN

〜中華ものがたり総本店〜
「日本の中華料理を世界へ」。私たちは、この日本で育まれた中華料理文化を全世界へ届けるために、作り手の舞台裏に密着し、技、歴史、作り手の思いに焦点を当て、動画を制作しています。
©️中華ものがたり総本店
https://www.youtube.com/@chuka-monogatari-sohonnten

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4 Comments

  1. 牡蠣ラーメン、炒飯、尾道ラーメン、ベッチャーラーメン、辛味噌ベッチャー、味噌ラーメン、葱叉焼麺、葱ラーメン、叉焼麺、ベッチャー飯、叉焼丼、黒豚ベッチャー餃子、ベッチャー定食、レディースセット、昆布焼豚、揚げ餃子、広島キムチ、砂肝黒胡椒焼き、三元豚特選叉焼、牡蠣ポン酢、ごぼう唐揚げ、餃子葱ポン酢、手羽先炙り焼き、鶏唐揚げ、スルメイカ唐揚げ、フライドポテト、美味しそうですね。

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