１５席に４００人が無限殺到する驚愕ニンニク焼豚ラーメン屋がすごい！岐阜中華３選

１５席に４００人が無限殺到する驚愕ニンニク焼豚ラーメン屋がすごい！岐阜中華３選

Gifu Prefecture, Hashima District, Kasamatsu Town
Yakiniku Ramen Sanjo The ramen is a garlic soy sauce-based
“yakiniku ramen” only. 7:10
Close-up of the preparation process Cutting cabbage for the soup The soup is extremely simple. Extract the flavor of the cabbage while frying it in oil. simply the aroma of garlic and raw soy sauce We use raw soy sauce,
so the most important point is that it is not oxidized. Pure lard The richness of the pork comes from
the back fat and lard. Fry the cabbage in lard to bring out the flavor. Stir-fry quickly so as not to overcook. Add the stir-fried cabbage to the ramen soup. Remove the cabbage, which has absorbed the flavor, from the pot immediately. Add sake to the soup. Add salt. Make garlic oil. Put plenty of garlic on top of the lard. Add this (At the sister store) The stamina ramen has a little chili pepper for a spicy kick The rest is the same. As for this char siu ramen, it doesn’t have any spiciness. so you can add it later. You can choose between medium spicy and extra spicy. This is the base that will be used. Before making ramen, add the “kaeshi” to complete it. The soup is now ready.
The base is complete. Add garlic oil to the soup. The soup is complete. Added since the restaurant opened
Roast pork broth Add onions and apples to the broth. Turn on the heat under the pot of broth. Pork belly for roast pork. Cut the pork belly into pieces. Put the pork belly into the pot of broth. Do this about four times. This is about 5 kg. In terms of cans,
that’s about 10 cans, so 40 to 50 kg is about the daily amount we prepare. Add brown sugar to the pork broth. Mix the sugar into the broth. Add soy sauce to the broth. This is used only for roast pork.
It is a blend of three types of soy sauce. Tamari soy sauce Drop lid Cover and simmer for a while. Garnish for ramen Prepare garlic chives Garlic and oil, right? Rice oil, right? It goes well with ramen. Red pepper This chili pepper isn’t spicy. It just adds aroma and flavor. It’s in almost all ramen.
You can leave it out if you want. Boiled eggs prepared the day before. Marinated the day before and left for about half a day. Some are marinated first thing in the morning
and are in this state by night. The most flavorful sauce
The most concentrated sauce Once you dip it, the sauce is discarded High-purity sauce That’s also from the broth (roast pork broth) here.
We use it to make flavored eggs. Boil the eggs Cool the boiled eggs in cold water. Peel the boiled eggs. Put the drained eggs in a pot. Marinate in a thick sauce for about half a day
to allow the flavor to soak in Prepare rice for half-chahan Half-portion fried rice Dividing the rice into individual portions Theこだわり of making fried rice one serving at a time Moving to the work area next to the store This is domestically grown garlic. It’s grown on our farm. We grow it in our fields. Cutting leeks for gyoza filling The key is to cut them a little larger Cutting cabbage The gyoza are small, though. Even women can eat them. You can eat them with side dishes without feeling full. The concept makes you want to have another plate. So the texture of the vegetables isn’t too fine We also make the cabbage a little bigger on purpose. I think the leeks were a little bigger. We’re making dumplings that allow you to enjoy both textures at the same time. Minced meat Sugar Garlic Onion Sugar Salt Rice oil Cooking sake Chili oil Add the mixed seasonings. This causes an emulsification phenomenon. The texture and juiciness The key point is to take a little time to knead it well. Knead the gyoza filling.
Kneading the gyoza filling Five minutes later, knead a little more and the shape will change. Time and kneading If you take a little more time
you’ll see how much the filling changes I discovered this by chance in my third year. Since then, I’ve been kneading thoroughly
and setting a specific time for it. I happened to leave the filling for about 30 minutes
and left it there, I guess. That’s when I discovered it. It was really just a coincidence. Until then, I would knead it and then immediately put it in the refrigerator to rest. I tried various things, but I couldn’t quite get the filling right, so The importance of kneading is really important. First, you can feel the texture of the vegetables.
And then the juicy flavor of the meat? The seasoning isn’t too complicated. It’s simple, healthy, and delicious. I think it’s pretty good. Almost there. The gyoza filling is ready. Let the filling rest for a while. Take the dumpling filling out of the refrigerator
where it has been resting. Mix lightly. Since it’s ground pork, it emulsifies and turns white. Wrap the gyoza filling in the dough. The wrappers also have life. The dough I use here
is very thin and transparent, but In ramen, this is called high-water-content dough,
which is elastic and chewy. It’s crispy yet chewy and juicy
That’s the skin I’m talking about Strangely enough, just as I finished making the gyoza filling,
I happened to come across this dough. It’s as if I found the perfect dough at the same time.
It’s a strange coincidence. It was a really mysterious sequence of events. There are only two places where it’s stuck together.
It’s really simple. It’s really soft. When you bake it, the skin becomes transparent. I cut it into large pieces so that
you can really taste the leeks. If it’s too fine, you can’t taste it. Except for the five days off during New Year’s, I’m involved in various ways, such as preparation. It doesn’t really feel like I’m working that much, though. It feels more like I’m creating something. 100 plates a day
600 dumplings 60
10 plates of gyoza are ready. Beef tendon Now I’ll marinate it here. In terms of meat quality, It’s domestically produced beef tendon. The middleman is in Gifu, but The place of origin is Kyushu. Tendon meat is usually tough,
isn’t it? All of our tendon meat is tender. We only use domestically produced marbled tendon meat. So everything is tender. This is all tendon meat. It’s very tender. Beef tendon that has been boiled to remove the bitterness Staff: Do you have any other stores?
Owner: Yes, we do. This is a ramen made with this roast pork.
It’s a stamina ramen, I guess. It’s a stamina ramen that emphasizes the garlic even more.
It’s a specialty of Betcon Ramen Sanjo. And then there’s ramen that specializes in miso with roast pork.
(Miso Ramen Sanjo) Staff: Do you currently operate three stores?
Owner: Four stores. The same thing is being done at
one store in Katsushika Ward, Tokyo. There is a station called Horikiri Shobuen in Katsushika Ward. It’s in front of that station. That place is also called Shao Tung Ramen Sanjo, and they serve the same menu as here. Miso sauce for stew Red miso, sugar, and sake. We use domestically produced beef fat. That beef fat adds a little extra flavor. If you look at the surface
you can see the shiny fat This is beef fat. Not only does it look good, but it also has a delicious flavor.
The glaze and shine It makes the stew look delicious, and
it tastes delicious too. It can be used in hamburgers and other dishes. Properly produced domestically
We add beef fat that can be mixed in and eaten. Cook for about 5 minutes. The miso paste is ready. The beef was boiled in water to remove the impurities the day before. Cut the lye-soaked meat into bite-sized pieces. Boil the lye-soaked meat. (Boiling time) 3 hours or so Drain the tenderized beef tendon in a pressure cooker. Add the drained beef tendon to the miso stew. Beef tendon stew made with time and effort. The pot with all the char siu marinating On the second day, we do a little bit of our own processing. We let it age
Over the course of the second day It takes about three days before it goes to the customer. I keep track of the dates, and it usually goes to the customer on the third day. Sometimes I leave in the latter half of the second day. There is a process called “aburi” on the second day. “Fire” “Grilling” From there, it’s the customer. We grill it again at the restaurant, but the “grilling” step is
always included in the second day’s process. The grilling on the second day is light, though. We lightly grill the marbled meat.
That’s what goes in here. Like this. It’s incredibly tender.
At this point This is the “first sauce”
which becomes the sauce for the flavored egg. The meat is added after grilling The sauce for the flavored egg itself has a slightly toasty flavor. About 20 pieces
About 10 kg Cutting the roast pork Finished cutting the roast pork Cleaning the store Parking lot in front of the store Parking lot behind the store Sign-in
First-time customers, please remember to sign in. Business hours: 11:00 a.m. to 11:00 p.m.
Open every day 6 counter seats 2 tables for 4 people on raised platform Roast pork ramen 800 yen, Ninchuan 400 yen Toppings
Garlic 100 yen, egg 100 yen Special beef tendon miso
Dote 400 yen Full of energy
Beto plate 350 yen 10:44
The first customer signs in Customers gather one after another. 11:00 Opening Calling the first customer from the sign-in sheet. Seats fill up immediately after opening Extra garlic, please. Two regulars, half portions, and gyoza, please. The owner’s daughter is in charge of serving. Boiling noodles Pour the soup into the bowl with the sauce Add the drained noodles to the soup Lightly separate the noodles. Place the char siu on top. Sear the char siu with a blowtorch. The aroma of the char siu fills the air. Grilling roast pork one after another Garlic chives Seasoned egg Garlic for topping Add plenty of garlic for topping Chili pepper Roast pork ramen (medium spicy, large serving, garlic) 1,000 yen Half spicy, large serving with garlic. Sorry for the wait.
Large serving and regular serving, right? Cook the eggs so that they remain slightly runny. Seasonings Fry the fried rice one serving at a time
until it is fluffy Half portion 300 yen Half portion arrives With a plate of fried rice in one hand
slurping noodles Immediately puts the fried rice in his mouth. Salt, umami seasoning. Ninchan (fried rice with garlic). Fried garlic Chopped garlic Enjoy the garlic punch in this popular fried rice dish.
262 Ninchan, extra large portion coming up! Here’s your extra-large order! Finish up four pork ramen dishes. Looks delicious! Today, I came here for ramen. Staff: How’s the taste? It’s delicious.
It’s light. I live nearby, so I come here often! Half portion coming up! Continuing to stir the pot while checking the inside of the restaurant Half portion ready! Sorry for the wait
Here’s your half portion Boil the noodles Drain the boiled noodles Mix the noodles into the soup. Arrange the char siu on top Even the regular size comes with a generous helping of char siu Sprinkle more finely chopped roast pork Sear the roast pork with a blowtorch Flavored egg and garlic chives Roast pork ramen, 800 yen Three bowls of roast pork ramen
Served to a group of four The last ramen is ready. What a sight!
Ramen with double the usual amount of roast pork arrives at the table. It’s delicious! It’s incredibly delicious! The char siu has a rich flavor, and
the soy sauce base is nice. The owner keeps stirring the pot. It’s Ninchans! Half a bowl, please. Drain the boiled noodles
well and put them in the soup. Arrange plenty of roast pork on top of the noodles. Sear the surface of the roast pork with a burner. Garlic chives Seasoned egg Chili pepper Half spicy, flavored egg Grilling over a burner
Topping the dish Thank you for waiting
Here is your roast pork ramen. Thank you for waiting
It’s with egg, right? Roast pork ramen (with egg) 900 yen The impressive pot-shaking technique he taught himself Half portion coming up 11:50 Grilled garlic 150 yen Serve the tender beef tendon on a plate. Garnish with green onions and mustard. Braised beef tendon stew made with domestic marbled beef tendon Special beef tendon miso
Stew 400 yen Well-seasoned
Tender beef tendon Add mustard for a different flavor The crisp green onions are a perfect match While waiting for the ramen to arrive
Enjoy the stew Quickly drain the cooked noodles and add them to the soup Lightly separate the noodles and mix them into the soup. Top with plenty of char siu pork. Sear the char siu pork with a burner.
The flavor of the charred fat is irresistible. Char siu ramen. (Shopkeeper) Regular ramen, right? Thank you! Sorry for the wait
Here’s your meat topping Picking up the roast pork and noodles Mix the soup and slurp it up. Dip the garlic soy sauce-flavored egg
into the soup and savor it. Drink the soup Finish everything, including the roast pork! Doing the dishes between customers For the customers waiting in line
The manager takes the lead in clearing the tables One pot of soup is already finished Two bowls of char siu ramen (with extra meat) are ready. The meat is piled high. Making ninchan Add seasonings and garlic
and toss the wok lightly Garlic-rich
Ninchan complete Make a beto plate (stir-fried garlic and bean sprouts) Prepare the bean sprouts Use garlic and sesame oil Start cooking Garlic Roast pork Bring out the aroma of the garlic. Add the bean sprouts and stir-fry. Add seasonings and cook thoroughly. Sesame oil and soy sauce. Add the leeks and stir-fry briefly. Beto plate 350 yen Here you go, your beto plate. Gyoza 350 yen Garlic for the char siu ramen topping Add the garlic
to the hot wok. Lightly crush the garlic. The aroma of garlic fills the air
and whets the appetite Top with garlic chives and a flavored egg Top generously with garlic and it’s done. Here you go! Char siu ramen (medium spicy, large portion, garlic) 1,000 yen Large portion, garlic, extra meat Half spicy ramen. Half spicy, flavored egg, garlic. Making a beto plate Preparing seasonings Plenty of garlic Bean sprouts Seasonings Leeks Chopped garlic The dish is ready Roast pork ramen (with garlic) 900 yen Thank you for waiting
Here is your roast pork ramen Here is your meat topping
Thank you for waiting Ramen and large ramen And a large serving of fried rice. Gyoza Roast pork ramen
Make three regular and one large Pour the soup into the bowl Arrange the roast pork Half portion.
Thank you for waiting. The soup is delicious with the aroma of fragrant garlic soy sauce and cabbage.
The soup is full of flavor. Regular and large portions of roast pork ramen are ready. Here you go
Large roast pork ramen, right? Half-size large portion. Coming right up. Half-size large portion for 400 yen. Half-size large portion. Regular and large portions of roast pork ramen. Thank you for waiting.
That’s a large portion. This is the regular portion. Frying gyoza. Arrange the gyoza on a hot iron plate. Pour water on the iron plate and steam for a while. Remove excess moisture Once the moisture has evaporated, they are done Gyoza (6 pieces) 350 yen The thin skin highlights the flavor of the green onions.
The perfect browning makes it look delicious. Enjoy handmade gyoza with sauce Crispy skin with a delicious charred flavor
Plenty of vegetables and a light filling that’s easy to eat While snacking on gyoza
The ramen is also delicious Please note that registration is required 13:29 Ordered two meat-filled gyoza, one regular, and one large. Making meat-filled roast pork ramen Thank you for waiting
Here’s your meat topping. Thank you for waiting
Here’s your meat topping. Thank you for waiting
Char siu ramen and a large portion, right? You look like you’re enjoying it. It uses a lot of garlic, but
it’s light and easy to eat, so it’s popular with female customers. The waitress is busy serving ramen. 13: Quickly clearing the tables Three athletic guys with big appetites enter the restaurant. Three large servings of meat and three half servings. Eggs Rice, roast pork, green onions Shake the pot lightly
to blend the flavors Half-size portion complete Make three large servings of meat at the same time. Here you go
Large serving of meat. This one is also a large serving of meat. This one is also a large serving of meat. Roast pork ramen (extra meat) 1,200 yen Soup with a punch of garlic and soy sauce Delicious! Here you go
Roast pork ramen Here’s your roast pork ramen. Time to eat Pour the hot soup into the bowl with the sauce. Drain the cooked noodles well and add them to the soup. Arrange plenty of roast pork on top of the noodles. Grill the char siu over a burner. Top with garlic chives and a flavored egg to finish. Roast pork ramen (meat-loaded) 1,100 yen 3 days to make this自慢の焼き豚
The meat is so satisfying… The noodles are chewy and straight.
The garlic soy sauce soup goes well with them! The clear soup
has a light yet rich flavor. Ninchan(large serving) Add plenty of garlic. Add the blended garlic. The aroma of garlic fills the air. Ninchan large portion. Garlic (extra) 400 yen The aroma of garlic stimulates the appetite. Lightly fluffed with a spatula
Just the right amount of moisture in the fried rice The flavor of the garlic chunks
explodes in your mouth The garlic is crispy
and the char siu is tender and delicious. Approximately 300 to 400 customers flock here every day. The owner’s signature garlic roast pork ramen
Be sure to try it when you visit Gifu Prefecture! Gifu Prefecture, Ogaki City, Uemuka Established 39 years ago. The tiger character is the trademark.
Sankok Ogaki Main Store 9 parking spaces in front of the store 25 parking spaces available behind the store With the slogan “A Chinese restaurant where the whole family can enjoy,”
there are currently four stores in Gifu Prefecture. Generous portions! The set menus are also extensive
and offer a wide variety of choices. They use fresh vegetables delivered daily
and are particular about their ingredients. 9:20 Close-up of morning preparations Head chef Yamada Preparing seasonings Seasoning mixture for stir-fried vegetables Sweet soy sauce Vinegar Sesame oil Chili oil Soy sauce Cooking sake Sweet and sour pork sauce and black vinegar Sweet and sour pork sauce Various seasonings are lined up according to the menu. Making shrimp chili paste. Garlic Chili pepper Cooking sake 100% chicken soup Add chicken soup Mr. Nakajima, the executive director My father, who is the representative director,
started this business 39 years ago, and we have been running it as a family. Cut the pork belly char siu. The leftover char siu is finely chopped
for staff meals. (Staff) What is the maximum number of customers in a day? 600 to 700 people Staff: What is your recommended menu item? The C-less (Tianjin rice + dry dan dan noodles) is
ordered by one in three people. San Kok’s Tianjin rice is also known as
“drinkable Tianjin rice.” People who eat a lot can eat as many bowls as they want.
It’s like It’s often referred to as “wan-ko Tianjin rice.” Make the sauce for Tianjin rice. Add cornstarch to thicken it. Staff: How long have you been a chef? About 30 years. Staff: How long have you been working at San Kok? Six years. There are many families who come to San Kok, so from children to the elderly We strive to create flavors that everyone can enjoy The filling for the Tianjin rice is complete
Tianjin rice sauce complete Preparing ingredients for mapo tofu Frying douchi (fermented black beans) Salted soybeans Used as a base for mapo tofu Add pork and stir-fry. Cooking sake Add the mixed spices and stir-fry further Add 100% chicken soup to the pot and mix well Mapo tofu base Prepare the vegetables Onion Chinese cabbage Cut diagonally so that it cooks easily Wood ear mushrooms Carrots Used in dishes such as ramen with sauce or Chinese rice
Cut vegetables into small pieces Watercress Garlic chives Preparing ingredients for shrimp chili Cooking rice The rice used is Hatsushimo from Gifu Prefecture. Staff) How much rice do you cook in a day? We separate it for white rice and dishes like fried rice. We cook four shō for lunch. Rice for fried rice. Ham This is rice for fried rice or something like that. It has flavor. Staff: Does the rice have flavor? Making Tianjin fried rice Keeping it warm in a rice cooker Preparing before opening
Cleaning every corner of the store Sweep outside the restaurant Including things that Mr. Nakajima played with as a child
There are many toys displayed inside the restaurant My brother and I used to play with them when we were little. We used to line them up in the store and play with them. Then a customer said
“You should put them in the store,” so I hurriedly made this box.
At first, there were only these, My father, the president, went a little overboard with his collecting, and He collected them all the way over there
and keeps buying more every year. Now it’s grown so much
that we don’t have enough shelves. Morning meeting. Set menu
A mix (fried rice + mixed noodles) 1,400 yen
Shi-nashi (Tianjin rice + dry dan dan noodles) 1,250 yen B-Ao (green seaweed tempura + fried chicken + rice) 1,250 yen
M-Maze (mixed noodles + chicken and green onion + rice) 1,350 yen S (Tan Tan without soup + rice) 850 yen
L (Taiwanese without soup + gyoza + rice) 1250 yen Q Red (Tianjin fried rice + dry Taiwanese noodles) 1,400 yen
O White (omelet fried rice + dry ramen) 1,350 yen Ebi Chili Sauce 1000 yen
Spicy Mapo Tofu 950 yen Ramen 700 yen
Tianjin noodles 850 yen Tianjin rice 700 yen
Taiwanese fried rice 900 yen Almond Tofu 200 yen
Sesame Dumplings 1 piece 100 yen Business Hours
Lunch 11:00 a.m. to 2:30 p.m. (last order 2:00 p.m.)
Dinner 5:00 p.m. to 9:00 p.m. (last order 9:00 p.m.) Table
Gyoza sauce, chili oil, vinegar, sansho pepper, pepper Opens at 11:00 Two people arrive as soon as the restaurant opens
They sit at a table Set menu
Two orders of Q-less (Tianjin fried rice + dry tan-tan) Prepare Tianjin fried rice Serve fried rice in a bowl Warm the sauce for the Tianjin fried rice. Use a ladle to gather the eggs in the center and shape them into a ball. Lift the wok high and flip it over.
Place the fluffy egg on a plate. Pour the runny sauce over it and it’s done. Tianjin fried rice Making dry dan dan noodles Made with 100% Hokkaido wheat flour
Characterized by its chewy texture Top with minced meat and green onions to complete.
Dry dan dan noodles. 20 minutes after opening
Customers keep coming in Fried rice Taiwanese fried rice The spiciness of the chili peppers and the garlic
give this dish a rich flavor that you’ll find addictive. Taiwanese fried rice Chicken and green onion Freshly fried chicken with green onion
and a special sauce and sesame oil Food is brought to the table. A man who ordered Taiwanese fried rice. Sprinkle pepper evenly over the dish Eating the spicy Taiwanese fried rice Vegetables for black vinegar pork Fry the pork Blend Chinese black vinegar and balsamic vinegar
to make black vinegar Black vinegar pork Black vinegar fried chicken Black vinegar fried chicken 1000 yen The mellow sweetness and fruity acidity of the vinegar
goes well with the juicy chicken. Cooking three types of Tianjin rice Tianjin rice Staff: Do you guys come here often? Quite often Staff) What do you like about San Kok? Consistent taste It’s nearby, inexpensive, and suitable for families. Also, the Tianjin rice is delicious! Making mapo tofu Put the ingredients for the mapo tofu I prepared this morning into the pot. Add the tofu and green onions and mix together. Thicken with potato starch. Drizzle with chili oil and serve in a bowl. Finally, sprinkle with Sichuan pepper. Fried rice Pork bone ramen Taiwanese ramen Tianjin noodles Many families with children and three generations visit
and enjoy a peaceful meal Taiwanese noodles without soup Fried rice Dry Tan Tan Noodles Staff: Do you come here often? I stop by here every time I come to Ogaki.
I come here often. Staff)What did you eat today? Today I ordered A (fried rice + tan-tan without soup). The ingredients seem really good. The seasoning is also just right for me. It’s delicious! Delicious! It’s delicious! Staff) Do you come here often? Quite often. I come here during my lunch break and with my family. This is my first time here. Staff) How do you like the taste? It’s delicious! I want to try the dry tan-tan noodles soon. Tan-tan noodles without soup The tan-tan noodles without soup have arrived Mix the ingredients well,
then slurp up the piping hot noodles. It’s delicious! This is the best! B set fried chicken L set gyoza O set omelet fried rice Delicious! Staff) What’s your recommendation? Tianjin fried rice. I recommend it. I’m glad you brought me here. A man who ordered O-Negi (omelet fried rice with chicken and green onions) Munching on omelet fried rice The fluffy fried rice and
the tangy ketchup go well together. Enjoying conversation with friends
while drinking the set cup soup. A cozy space where you can enjoy delicious Chinese food
is one of the charms of San Kok. 12:20
It’s the peak of the lunch rush and the parking lot is full of cars. Three people in work clothes come into the restaurant. 12:31
Two male customers arrive and sit at a table. Inaba fried rice Finally, add a soft-boiled egg and Japanese pepper. Inaba fried rice No sauce (dry dan dan noodles with rice) Delicious! Thank you Is the sansho pepper okay? It’s fine! Staff: Do you come here often? Yes, I come here often lately. Staff) What’s your favorite dish? Tantanmen without soup It tastes great! Three high school girls ordered the A set (fried rice + ramen) and
the B set (ramen + fried chicken + rice). Staff: Do you guys come here often? I work here part-time. Staff: What’s your favorite menu item? Personally, I like ramen and fried chicken. It’s delicious! Delicious as always! Ebi chili sauce Pour in the beaten eggs. Stir-fry the shrimp and eggs. Tianjin noodles Tianjin rice Delicious! Staff: Do you come here often? Yes, I come here quite often. I often eat Tianjin rice or dry tantan noodles. Liver and garlic Gyoza Water gyoza Fried rice 700 yen
(with cup soup) Rice Fried rice with grains that are
separated and fluffy Simple and mild flavor Cup soup with a fragrant seafood broth Two men enter the restaurant
They sit at a table M Maze (mixed noodles + chicken and green onion + rice)
B Tai (Taiwanese ramen + fried chicken + rice) ordered B orders Tai (Taiwanese ramen + fried chicken + rice) The chicken set menu is brought to the table. First, break the soft-boiled egg with chopsticks
and use a spoon to mix the ingredients. Slurp the noodles heartily. Take another bite. Add chicken and green onions in between and continue eating. Finish eating the noodles.
Add rice to the remaining ingredients. Mix thoroughly
Take a bite of rice The variety of ingredients in the mixed noodles and
the rice blend together, making this delicious as well Eat it all in one go
Finish it in no time C Aka(Tianjin rice + Taiwanese noodles without soup) C Aka (Tianjin rice + Taiwanese noodles without soup)
1,300 yen Tianjin rice Also known as “drinkable Tianjin rice,”
this is one of San Kok’s signature dishes. The chicken soup-based sauce is thick and creamy,
and the fluffy eggs are irresistible. Taiwanese noodles without soup Mix well from the bottom
so that the ingredients and sauce are well combined. The thick noodles with a chewy texture are coated with
spicy spices that stimulate the appetite. Representative Director Katsumasa Nakajima The company will celebrate its 40th anniversary in December 2024. Three generations of families enjoy meals together. It’s a given that customers come here to eat their fill, it’s even more important to fill your heart with joy. Grandpa, grandma,
children, their spouses, and grandchildren enjoying meals together as three generations
is what makes this restaurant special. I always tell my employees Surrounded by delicious Chinese cuisine
San Kokku is a place where you can enjoy your meal to the fullest Fried rice Whole garlic!
Original stamina ramen I think the stamina ramen is the best recommendation It’s ume ramen. It’s nice that there are so many varieties. The noodles are delicious too. You won’t get tired of coming here every day! A wide variety of ramen! Two lunches, please. Lunch is cheap, isn’t it? You get this for 150 yen? This is pretty good, isn’t it? I love it Up to 550 customers a day! Continuing to make the same great taste
A close look at the original stamina ramen! Gifu Hashima Station Fukuju-cho, Hashima-shi, Gifu
Along Prefectural Road 153 Established 48 years ago
Ramen Munechan Hashi Main Store 6:51
Close-up start The owner’s sister-in-law
Ms. Takahashi (74) The spacious and clean interior The tidy kitchen Preparing the soup Boiling water in a large pot Rinsing rice for fried rice Use rice with less stickiness for fried rice Cook rice for fried rice Prepare the ramen soup
Add chicken to a large pot of boiling water. Chicken bones Vegetables for the soup Staff: Is this for ramen soup? Yes, that’s right.
For ramen soup. Eggshells Green onions Tie the mouth of the mesh bag and prepare everything. Add the vegetables to the soup. Add the chicken oil prepared the day before and simmer.
Finish the soup with just chicken and vegetables. You can mix in the pork and add more as needed, But chicken has to be made fresh every day. It goes bad. It’s just chicken bones. It’s pretty light. It’s not too heavy. That’s why I can eat it every day. Preparing the eggs How old are you? 74 It was gastric adenocarcinoma, the worst type of stomach cancer. That’s why I had my stomach completely removed. I still can’t eat another meal.
But you’re doing well, right? You’re doing great, right? Blend the eggs in a mixer. The eggs are ready. Transfer the pork to a container and prepare it. Cut the cabbage. Use the hard parts for tomorrow’s soup. Cabbage preparation complete Cut the onion Chop the onions into small pieces. Onion preparation complete. Green onions Wash with water Wash the white onions as well Transfer to a container and the onion preparation is complete Cut the garlic chives. The rice for fried rice is cooked. Transfer to a thermos. The rice for fried rice is ready. For lunch
Cook rice for lunch Cook 7 shō of rice for lunch Chicken Nanban sauce Divide into small pots Sauce and other seasonings
Warm in a boiling pot For use in dan dan noodles
Divide ground meat Prepare back fat for ramen If you don’t mind garlic, Stamina (ramen) is
my top recommendation. The back fat is ready. Boiled egg Preparing the hot spring egg Fill the container with hot water
Make hot spring eggs Hot spring eggs are ready Cut the lemon. Chicken for chicken nanban. Cutting the pickled radish Remove the scum from the soup Prepare plenty of garlic Prepare ice packs for the seasoning area Set the seasonings Set the menu at the entrance. Set the newspaper and manga. Open the roller blinds… Sweep the raised floor area Carefully wipe each cushion
with a damp cloth Wipe the condiments on the table Wipe the menu clean. Wipe the table. Wipe all the tables.
The raised seating area is now clean. Gyoza sauce on the table Mop the floor Vacuum Lower chairs Wipe down the table Carefully wipe the counter
Arrange the condiments Prepare cold water Set on the table Prepare soup Pepper Sesame oil Soy sauce for ramen The soup is ready. Store manager Kawase Checking the soup Checking the hot spring eggs Adding hot water to adjust the temperature Char siu Cut into small pieces for fried rice Cut thinly for ramen Cut according to intended use Char siu
is made from two types of pork: thigh and belly. If you only use pork thigh,
it’s not very fatty, so add pork belly as well. Staff: How long does it take to finish the char siu? About four hours. 16 seats at tables
7 seats at the counter 18 seats in the raised seating area Parking for 15 cars Business hours
Monday to Thursday 11:00 a.m. to 3:00 p.m.00
PM 5:00 PM to 10:00 PM
Friday and Saturday AM 11:00 AM to PM 3:00 PM
PM 5:00 PM to 11:00 PM Sunday 11:00 AM to 3:00 PM
5:00 PM to 9:30 PM
Last order time: 30 minutes before closing Table condiments
Gyoza sauce, chili oil, chili powder, pepper Weekday lunch
Add 150 yen to your favorite ramen to choose rice Weekday set With your favorite ramen
Gyoza set 350 yen Lotus root gyoza set 350 yen
Half fried rice set 450 yen Original Stamina Ramen 980 yen
Taiwanese Ramen (soy sauce, sesame, miso) 980 yen each Mixed Soba 1000 yen
Nibo Ramen (Soy Sauce Flat Noodles, Salt Thin Noodles) 840 yen each 01:40:26
Single items, rice dishes
Fried chicken 0.5 pieces 470 yen Prepare chicken nanban. Coat the chicken with flour.
Dip in egg mixture. Fry in oil. Fry until crispy. Open at 11:00. Making stamina ramen
Stir-fry pork Garlic
Use about 6-8 cloves at a time Bean sprouts, onions Crush the garlic with the back of a wooden spoon
and stir-fry. Garlic chives Simmered since morning
Chicken broth full of flavor Simmer the ingredients and soup Two types of soy sauce sauce Pepper Place on a ladle
Add seasonings Add water-soluble potato starch
to thicken Boil the noodles Drain well. Pour the thick sauce over the noodles. Add the special garlic chili pepper
to add spiciness. The medium-spicy stamina ramen is complete
The whole garlic and hot sauce are irresistible! Stir-fry char siu pork and onions. Egg Rice Pepper Seasonings Stir the wok vigorously
Finish with fluffy fried rice The fluffy fried rice is delicious!
The half fried rice lunch set is complete. Red ginger Making the filling for the stamina ramen
Stir-fry garlic, bean sprouts, onions, and pork. Garlic Soy sauce and pepper Thicken with water-soluble potato starch The thick sauce is complete Make the nibora ramen soy sauce
Put the soy sauce and back fat in a bowl. Add the noodles to the soup. Green onions, bamboo shoots Bean sprouts Put the stamina ramen filling
on top of the noodles Roasted pork Add spiciness Nibora ramen soy sauce and
Stamina ramen spicy are complete An order for gyoza and stamina ramen comes in. Stamina ramen medium spicy is ready. Stamina ramen medium spicy. Steam-fry the gyoza. Fry in oil until golden brown. The gyoza is done. Gyoza. Slurp up the noodles in the stamina ramen
all at once Grated garlic Gyoza sauce Chili oil Put garlic on the gyoza
Add sauce… Take a bite Eat the white rice as is. Stir-fry the ingredients for Taiwanese ramen and
green onion ramen. Pour the soup into a bowl with the sauce. Add the drained noodles
Arrange the noodles Top with the stir-fried ingredients White scallions Pepper Stir-fried Taiwanese minced pork, bean sprouts, and garlic chives Taiwanese ramen and
green onion ramen are complete We’re ready! We use homemade noodles: thick, flat, and thin noodles
We use three different types of noodles depending on the ramen. This is (flat noodles)
Taiwanese ramen Depending on the type of ramen Mixed noodles, etc. Dry dan dan noodles use thick noodles, The others are thin noodles. Using a tablet
They each order their favorite ramen With a wide variety of ramen to choose from
They mix their own sauce and prepare it They put the sauce and soup in a bowl
And add the well-drained noodles Green onions, char siu wood ear mushrooms Special ume zha cai Chopped seaweed and white onion
as toppings Light salt ramen with plenty of umeboshi!
Ume ramen and sesame dan dan noodles are ready! Excuse me
Here’s some stamina food. Sesame dan dan noodles and ume ramen. Enjoying conversation
Enjoying ramen One man enters the restaurant Looking carefully at the menu… Orders Taiwanese ramen with miso Puts oil in a wok bean sprouts Taiwanese minced meat Garlic chives Boil flat noodles Pour the soup into a bowl with the sauce
and mix well. Drain the noodles well. Add the chewy flat noodles
to the soup Green onions Top with stir-fried Taiwanese minced pork Taiwanese ramen miso Slurp up the chewy flat noodles
in the soup all at once The addictive soup keeps you coming back for more
even after you’ve finished the noodles… Leaving the restaurant completely satisfied Making five-ingredient ramen
Simmering five-ingredient vegetables and soup Made with black-boned chicken broth
Two types of special salt sauce Pepper Seasonings Make an egg drop soup with beaten eggs. Put the drained noodles in a bowl. Pour the egg drop soup over the noodles. Salt-based ramen with plenty of mixed vegetables!
Five-ingredient ramen is ready! 11:42 Two people, a man and a woman, enter the restaurant. They order stamina ramen and
miso ramen. They pour hot miso soup over the noodles. Stamina ramen Excuse me
Miso ramen, please Stamina. Enjoying the piping hot ramen. A man enters the restaurant. He looks at the menu.
He orders stamina ramen. Stamina Ramen
Regular spiciness Garlic-flavored
soup, one sip Noodles coated in thick sauce
Enjoying the noodles Four men in work uniforms using tablets
to order weekday lunch Monday weekday lunch
Making chicken nanban donburi Place the fried chicken coated in nanban sauce
on top of the rice Top with mayonnaise and green onions.
Topping Excuse me
Here’s your lunch rice. Make the filling for winter-only Tomabo ramen
Combine the meat miso and soup and simmer Add to the filling. Flavored oil. Thicken with water-soluble potato starch Mapo filling is complete Prepare the soup and sauce in a bowl Mix the thick sauce
well and dissolve it in the soup Add the noodles to the soup Skillfully complete the order of ramen for four people
973 Yes, please. Excuse me.
Is this Tomabo? It’s very hot Extra spicy stamina ramen. Plum ramen. Plenty of back fat!
Niboshi ramen Dig into a hearty lunch At the counter
A man enters the restaurant Orders sesame dan dan noodles Prepare the sauce with plenty of ground sesame seeds Pour the soup and mix well Add noodles and arrange them neatly. Wood ear mushrooms, green onions Slow-cooked minced meat full of flavor White green onions, chili powder Roast pork Here you go, sorry for the wait. Sesame dan dan noodles Rich sesame soup
One bite… Mix it with the soup
and enjoy the noodles Make fried rice
Stir-fry onions and pork Add pepper Add rice and stir-fry until fragrant Seasonings Fried rice is complete
A classic fried rice with simple seasoning! Fried rice comes with soup. Red ginger Here is your fried rice. Two people, a man and a woman, come into the restaurant. Making green onion salt ramen Fry green onions and pork Pour the yuzu salt-based soup
into the bowl and add the noodles Place the stir-fried green onions and pork on top of the noodles Roasted pork, bean sprouts Menma, white scallions Boiled egg topping Green onion salt ramen and
niboshi ramen are complete Make fried chicken
Fry a large piece of chicken until golden brown Remove from the oil once
and fry a second time Fried until golden brown Cut the large fried chicken
into bite-sized pieces. Crispy and juicy, irresistible!
Fried chicken (1 piece) is complete. Here you go, please. Excuse me
One piece, please One male customer arrives Ordered Taiwanese ramen for weekday lunch. Lunch: Torinambudon Making spicy Taiwanese soy sauce ramen The spicy flavor is irresistible!
Spicy Taiwanese soy sauce ramen is complete Sorry, excuse me.
Excuse me. This is Taiwanese soy sauce ramen with extra spice. Take a sip of the delicious spicy soup. Enjoy the chewy flat noodles. Staff: Do you come here often? About once a month. Staff: Do you have a favorite menu item? It’s hard to find around here.
Taiwanese ramen is surprisingly good. isn’t it? When you’re looking for something like that, this place
is close to the office, so Do you like Taiwanese ramen? Staff) What do you like about Munechan? Lunch is cheap, isn’t it? You get this for 150 yen? This is pretty good, isn’t it? One man sits down at the counter. He orders the stamina ramen for lunch on a weekday.
He chooses barley rice for the chicken nanban donburi. The chicken nanban rice bowl arrives first. Eating rice
Waiting for ramen Medium-spicy stamina ramen A mouthful of
rich soup with a hint of garlic… The garlic punch
hits you hard The chicken nanban donburi is just as delicious! Hot ramen
Eat it all in one go Enjoy every last drop Finish it all and leave the restaurant! Fried chicken 1 piece ready Ingredients for negi ton ramen Mix the mixed noodles and green onion ramen
and serve. Bean sprouts,green onion menma soft-boiled egg Roast pork Chopped seaweed, mayonnaise Fish powder Enjoying rich ramen and white rice Staff: Do you two
come here often? Only occasionally. That’s right. Staff)What do you like about Munechan’s
? I like that there are so many varieties. The noodles are delicious too. One male
Orders sesame dan dan noodles Mixes sesame miso into the soup Sesame dan dan noodles 12:56 Thank you for waiting
Excuse me Taiwanese soy sauce ramen. Enjoy the spicy soup… Slurping up the noodles in one go. Two customers (male and female) enter Stamina ramen, niboshi ramen
Order gyoza Stamina and Nibo ramen are ready. Excuse me We’re ready Cook the gyoza Add oil to make them juicy These are gyoza Two men in suits enter the restaurant Making green onion ramen and sesame dan dan noodles Please Excuse me
Here’s your sesame dan dan noodles. Here’s your green onion ramen without spice. Excuse me Two lunches, please. 13:07 A family of three has arrived at the tatami room. Excuse me
Fried rice, please. Excuse me
Gyoza, please. Fried chicken. Boil the noodles for the yakisoba. Drain the boiled noodles in a colander. Rinse the noodles once with water to tighten them. Stir-fry pork, bean sprouts, and onions Noodles Sauce Pepper The rich flavor is delicious!
The yakisoba is ready! Red ginger, bonito flakes Sorry for the wait
Two yakisoba, right? Enjoying a hearty meal with the family Staff: Do you come here often? Yeah Because it’s delicious I also like yakisoba. I love it. Let’s eat. It’s stamina food. Original stamina ramen. The thick soup with whole garlic is delicious!
A specialty dish that has remained unchanged since the restaurant was founded. The piping hot soup clings to the homemade thin noodles
The rich soy sauce-based seasoning is irresistible! Enjoy the crispy garlic. Delicious! The chicken broth is rich with flavor
and has a deep, satisfying taste… Tasting By sautéing the onions first,
they become sweet. Top with spicy ground meat. White onion Red ginger Ground red pepper Sichuan fried rice (large portion) Fried rice comes with soup. Fried rice stir-fried until fluffy and fragrant
topped with slowly simmered ground meat The spicy and sweet sauce
goes perfectly with this simple, classic fried rice! So delicious you can’t stop eating! Chicken broth full of flavor Thank you for the meal! Once you try it, you’ll be hooked! We took a closer look at the
stamina-packed meal at “Ramen Munechan.”

0:00　羽島）焼豚ラーメン三條
地図　https://maps.app.goo.gl/cKbBFBFrtFyo6gAb7
住所　岐阜県羽島郡笠松町北及６５８
URL　https://youtu.be/A66dSmbPrbE

47:01　大垣）サンコック 大垣本店
地図　https://maps.app.goo.gl/upmVzcbkJ7R67vST9
住所　岐阜県大垣市上面４丁目５４−１
URL　https://youtu.be/H7oNBhaXdrw

1:27:10　羽島）ラーメンむねちゃん 羽島本店
地図　https://maps.app.goo.gl/oLJq769NDZfuyFWX6
住所　岐阜県羽島市福寿町浅平３丁目１０７
URL　https://youtu.be/dVu9GCxzBhU

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

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