常連客で即満席になるラーメン食堂！注文→即提供されるラーメンが旨すぎた。。

常連客で即満席になるラーメン食堂！注文→即提供されるラーメンが旨すぎた。。

Kurume City, Fukuoka Prefecture, 10-minute
walk from Tsufuku Station , along Fukuoka Prefectural Road 23 ,
Maruyoshi Shokudo (Maruyoshi) A ramen shop in Kurume’s shokudo (diner)
style. 7:20 AM. The second-generation owner and his wife start preparing for the day. They make char siu using domestically produced pork belly and cook it in a 100% tonkotsu (pork bone)
broth . Staff: The ramen is being prepared,
isn’t it? This is what will be served today . Half a day’s worth, 120 regular portions, and 30 large portions . At places like this , people come early, eat quickly, and go
back to work . That’s the kind of place it is. We don’t
have any menu items we don’t recommend .
That’s all there is to it . We wouldn’t sell
something we don’t think is delicious to
our customers, would we? That’s all there
is to it . Pork belly used for fried rice , manga, pipe-style tables and chairs , tatami-mat seating area . Ramen: 600 yen Gyoza 350 yen , no extra noodles . Kamaboko, carrot, onion . Fried rice
ingredients: boiled egg . The kitchen and refrigerator are
thoroughly cleaned. The dining area is clean, right? No one wants to eat in a dirty place,
right? Boiled egg one piece 80 yen, chanpon 650 yen , fried noodles 650
yen , fried egg 350 yen, pork soup 330 yen. The shop owner’s son and his wife. Chanpon noodles. 10:56 AM . Closed on Sundays . Open all day. The switch is turned on. Please wait. Here you go. 11:00 AM opening. Ramen 600 yen , char siu, boiled egg, seaweed, red
ginger, and scallions. A clean, flavorful pork bone soup with medium-thick straight noodles and tender thin-sliced char siu. Fried
rice , fried rice, large ramen, firm
noodles, large fried rice. First, take a sip of the ramen soup… The large fried rice arrives. The fried rice after the ramen is the
best… Stir-fried meat 450 yen, stir-fried
vegetables 400 yen . Excuse me , large ramen with extra ginger . Excuse me, ramen. Yakisoba 650 yen , pork, cabbage, carrot, bean sprouts,
fish cake . Rich sauce flavor. Crispy bean sprouts
and thick noodles are delicious . Champon 650 yen . Excuse me, champon. Ingredients: pork, cabbage, carrot, onion,
and fish cake. The soup is rich with the flavor of the
ingredients . The thick chanpon noodles
are delicious! Add sauce and pepper, and enjoy the vegetable-packed chanpon. Finish every last drop of soup! It’s always delicious. Thank you, chef . Fried rice, please. Excuse me. Large ramen. Fried rice with Fukujinzuke pickles. The aromatic flavor and well-balanced
seasoning make this traditional fried rice
addictive . Finished the large ramen and fried rice! Two men ordered two bowls of ramen . Staff: Do you come here often? No, this is our first time. First time? We heard this place was good , so we came. The soup isn’t too heavy . It’s been a while since I had this, but
it’s delicious . It’s been a while. I was craving ramen . Delicious . Your order is chanpon and large fried
rice, right? Takeout is large fried rice and large
stir-fried vegetables. We used to come here once a week, but it’s too far. We can’t come here easily. After 12 PM, there’s always a line. We built a house over here and it’s been
50 years. I’ve been coming here for about 40 years . I also get takeout of stir-fried
vegetables and fried rice. The fried rice is amazing. It has a unique flavor. 11:40 AM. It’s delicious, isn’t it? Did you try it? You have to try it to understand . It’s either ramen or chanpon . Hormone 550 yen (the front plate is for
three people, the back plate is for one
person) 11:55 Hormone 550 yen Staff: Do you come here often? No, today is my first time . Oh, really? Do you like ramen? I love ramen . How’s the ramen here? It’s super delicious. It’s light and easy to eat . Large ramen . Large ramen and small rice . Staff: Do you come here often? I come every week. It’s the moist type, not the flaky kind. I like that, and it’s amazing with the
pickles. Maybe two or three times a week . Staff: You’re a regular here, aren’t you? You’ve been coming here for a long time, haven’t you? It’s been years, hasn’t it ? Barikata char siu noodles ,
large portion of firm noodles, three gyoza
for 350 yen , small gyoza (10 pieces),
ramen for 600 yen, large portion of fried
rice for 730 yen, and chanpon for 650 yen
. It’s hard to decide between ramen and
chanpon . Which one do you usually order?
Ramen and chanpon . I think chanpon . I also order chanpon more often . Look, the customers are eating , so I end up thinking, “Oh, I’ll go with
chanpon after all.” Yakisoba 650 yen . The rich sauce is
appetizing . Large fried rice set with extra noodles. Here you go! Located in Koga-cho, Tosu City, Saga
Prefecture, 5 minutes by car from Tosu
Interchange on the expressway , along
Route 17, this ramen shop is called Oku
Ramen Tosu Store. Operating hours: 10:00 AM to 8:00 PM.
Closed on Wednesdays . *Closes when soup
runs out.* Daikyu Ramen , a Saga ramen shop with its
main store in Yoshino-gari, is closely
associated with its second branch. At 7:45 AM, the owner and female staff
arrive through the back entrance. The interior features a wooden finish , with tables and counter seats.
tatami-mat seating area. A room at the back of the store where the
soup is prepared. The soup pot is heated, and the pork head is thawed. The signature spicy high-na is taken out
of the refrigerator . It’s free, but it’s incredibly
delicious. It’s prepared the day before by removing
excess moisture and then made again in the
morning. The ramen sauce is made by stir-frying chili powder and
coarsely ground chili peppers in a Chinese
wok . The spicy high-na is completed!
It pairs perfectly with white rice. The high-na is placed at the entrance for
self-service The soup base is prepared the day before. Add water, add bones, add back fat, and adjust the color as it simmers. If you rush this step, the flavor becomes too light . This soup is further simmered in the kitchen . My father does this in Yoshino-gari , and my grandfather opened a shop here. Since
my grandfather was quite old, I ended up taking over. I originally worked in Yoshino-gari , learned from my father, and decided to try it here. We sort the bones by part, and the amount
of bones used varies by season. also
varies. If you don’t do this , the quality drops, and the flavor becomes off. If you don’t clean it
properly , this part—the head—is what you don’t use, and it won’t bring out
the flavor. This part is already flavorless and turns into debris. That’s why we separate it and measure the quantity. How much is there? We clean it all here once to reset it. We reset
everything from yesterday and then add more as we go . It’s really deep. The more you do it , the more you get into it. Pork heads for soup , thawed and rinsed .
We use about ten heads a day. We only want the bones , so we cut off the
meat Cut it and remove the blood. We scrape off the meat where blood
accumulates . The blood smell can really affect the
flavor, so since we make it ourselves, it’s fun to
see customers’ reactions . When they say
it’s delicious and drink the soup, it makes me want to make it again tomorrow
, not just work harder tomorrow . Carefully remove the blood . The finished soup. Regular customers come around 9:30 AM.
(Sometimes we open earlier than the
scheduled time) Staff: Can you eat ramen for breakfast? Yes, probably. Sometimes motorcycle riders come by, or truck drivers , and there are many factory workers in
Tosu , so I think there might be people coming after
night shifts . Since I started working here, there’s been a culture of serving as quickly as possible , so the main focus is on being as fast as
possible , even if it’s just one minute or
ten seconds faster . What preparations do you make in advance
for that? Opening the noodles, assembling the bowls later, putting the sauce in advance, etc . For regular customers who have their orders decided, we try to prepare everything in advance so
that we can start making their orders as soon
as they arrive . Do you already have that memorized? I remember. Sometimes there are surprises, but about two months ago, we changed the vending machine a bit, added photos, and rearranged the layout, which completely changed the sales ratio . What specifically started selling
better? Set meals. The most popular is the fried rice set
(ramen + half fried rice) for 980 yen. Customers also choose faster . What’s the store manager like? He’s really considerate of his employees. I’m a stay-at-home dad, and I can work
here because of him. He has two kids himself , so he understands how it is . Kids get sick easily , like my kid recently got an ear infection and had to take the day off . He said it’s okay, putting the employees first, right? He doesn’t neglect the customers, but in the morning there are more
part-time staff. There are three part-time staff who have been working there since the
manager was in high school, so some have been there for 15 years . Since high school? From the very beginning, right? 14, Five years or so. Red ginger , pocket tissues from the owner , seasoned eggs, thinly sliced char siu with a mild flavor
that pairs perfectly with the pork bone
broth, chopping char siu for fried rice, preparing the scrambled eggs for fried
rice in advance , onions, preparing the ingredients for fried rice
in advance , high-quality cabbage for cabbage fried
rice, covering and refrigerating , about three days’ worth of noodles
arrive, trying various things , and this is the
best match for the soup. The medium-thick noodles have a good bite . Preparing the noodles for peak hours. If you don’t open them, you won’t keep up. Wrap them to prevent drying. On weekends and holidays, prepare about 160 servings . On weekdays,
prepare about 100 servings . Food tickets : Tonkotsu ramen (regular)
630 yen , fried rice set (regular) 980
yen, special ramen (regular) 750 yen ,
fried rice 450 yen, tonkotsu ramen 630 yen
, and pour the pork bone soup, drain the noodles, and add them to the
soup . Top with char siu, bamboo shoots,
scallions, and nori to complete! Tonkotsu Ramen (Regular) 630 yen: Mild and sweet soup, medium-thick straight noodles with a firm
bite , tender char siu simmered in homemade soy
sauce . We provide a bowl of soup for refills . Refill (1 serving) 120 yen. Enjoy twice with red ginger and sesame
seeds . Free spicy pickled mustard greens are a nice touch . You can
add them to the ramen or enjoy them with
fried rice. Staff) Could you recommend your menu? Tonkotsu Ramen is the top choice . How would you recommend eating it? If I
were you, I’d start with one bowl of firm noodles, order an extra serving, and eat it with the egg broken and mixed in—it’s super delicious . We use a fully automatic rice cooker to
cook the rice with the perfect moisture
content for fried rice . On weekends, we use about six cups of
rice. When we have fried rice available, it’s
incredibly popular . It’s made with char siu, onions, egg, and rice. Add sake, umami seasoning, soy sauce, and scallions . Taste and adjust. Fried rice is 450 yen. It’s packed with
flavor and satisfying. The scallions are abundant and
delicious… Opens at 10:00 AM . Focusing on the lunch service! Preparing dishes quickly. A man arrives. Ramen set for 980 yen (ramen, rice, and
four dumplings). This is garlic dumplings (single) 350 yen . The garlic gives it a kick. This is the regular dumpling. You can
choose between two types of dumplings. A couple of two arrives. Prepare the noodles . Ramen hard 2! Served in about 1 minute and 30 seconds . Welcome! Another pair arrived. They ordered the fried rice set with ramen
( firm noodles) . The noodles were drained and arranged neatly. The ramen arrived in 1 minute and 15
seconds. The half-fried rice from the set arrived
in about 2 minutes . A regular customer who visits about once
every two months . Staff: “What keeps you coming back?” I’ve tried all the ramen shops in the
city, but this is the best in Tosu. Everyone has their preferences, of course. A man in a polo shirt arrives and orders ramen with firm noodles. The ramen arrives in just 1 minute. Sesame seeds and red ginger are added . The ramen has a classic pork bone broth
flavor and is delicious. The blue bowl is for a large portion . Special ramen : large portion 850 yen,
regular 750 yen. The special ramen with lots of toppings
for 750 yen is cheap… Staff: Do you have any recommended menu
items? I mostly stick to the special ramen . It’s a good deal because it has a lot of
toppings . Two men in work uniforms came in. They ordered the fried rice set and the
chahan set . Here you go. The fried rice set has half fried rice , and the chahan set has half high-菜 chahan. A group of six people came in. They ordered negi ramen with extra noodles
. Staff: How long have you been coming to
this store? Since I was in elementary school—second grade, to be exact. It’s
been 12 years ! Thank you for your kindness ! Sorry , can I get three extra servings
of noodles, firm please? Do you have any memories of this place? When I came with a classmate , we ordered about 13 extra noodles
between the two of us and left with our stomachs bursting. Sorry, that’s all I can talk about . Did you manage to finish it all? Yes, I did. The shop owner’s signature pork bone soup
serves as the base for their delicious
Saga-style ramen, which is served quickly yet with careful attention to
presentation. Three men in work uniforms arrived . Large fried rice set, extra-large portion . Here you go! I put some high-quality cabbage on a small
plate and waited for the fried rice set. The fried rice set
with extra noodles costs 1,080 yen (ramen
and half fried rice). A man came in, placed his order, and stood up to head to
the free cabbage corner . He prepared the cabbage and waited for
his meal . I ordered ramen and rice. I slurped the ramen, put some spicy cabbage on the rice, and
brought it to my mouth . This is
definitely delicious… 12:05 I’m full from ramen and fried rice! Making vegetable ramen. Stir-fry bean sprouts, carrots, cabbage,
and onions. Top the ramen with the stir-fried
vegetables. Vegetable ramen regular 730 yen. A slice
of char siu is placed on top . Grated garlic on the table . 12: 21:00 The place is bustling with customers at
lunchtime. Refilling the soup. Char siu ramen, large portion 930 yen. Boiled egg 100 yen . Peeling the eggshell and dipping it in salt. Loved by people of all ages, this tonkotsu
ramen shop in Saga has been a local
favorite for years . Located in Kotou-machi, Kurume City,
Fukuoka Prefecture . Established in 1975.
Kawamura Shokudo. Older sister: Kawamura Noriko. 83 years
old. Sister: Aihara Kazue, 75 years old. A nostalgic selection of side dishes and
dishes . The signboard sisters run this
old-fashioned, heartwarming diner. Warming up the curry . “Have you eaten yet?” “There were lots of potatoes in it,
right?” It’s good for your health. We keep the fire going all the time to simmer it properly. Thank you so much. You must be hungry. They line up one after another. 1, 2, 3, 4, 5, 6, 7 . We’ll keep going with a little wobble . 6: 00 Opening time. Katsu donburi 550 yen, curry rice 450 yen , udon 250 yen, oyako donburi 400 yen. We’ve been coming here for about 30 years. We’re regulars now . We were talking about who’ll die first
among the three of us. You’re always saying funny things . The Tonchinkan Theater is famous here . Tonchinkan . I’m the director. The owner’s homemade side dishes are lined
up. Staff) What do you like about the shop? It’s delicious. It tastes like home cooking. You can tell just by looking, right?
More and more people keep coming, right? Are you doing well? Are you doing well ? Did you just come
back from Hawaii? Cute. Rice, miso soup , meat and potato stew , and omelet rice . Mom, Mom , put in your hearing aids. You
have three of them . Your hearing is getting worse , so you might miss things. You dyed your hair. Should Daichan dye his hair too? I tried to dye it, but they refused. Just the top part , but it’s starting to grow out a bit . I
fried chicken and onions , added rice, ketchup, eggs, ketchup, and made omelette rice . Homemade chicken wings, tonkatsu , and katsu curry (one serving for 650
yen). Carrots and lotus root stew. The curry
feels like my mom’s cooking, full of love. Vegetables are plentiful and
satisfying! The curry-soaked cutlet is delicious…! Yakisoba, yakisoba (single portion) 450 yen . Meat, chikuwa, vegetables, and more . A
hearty dish with plenty of toppings. A bonus scrambled egg. Every dish is filled with the love of the
ladies , satisfying both the stomach and
the heart . Burdock preparation . There’s a gift from the older sister . That’s nice. Young people need to keep trying; otherwise , Japan won’t make it in the
future , right? Please keep up the good work . The tonkatsu donburi guy is over there. He serves it with simmered vegetables and
seaweed . It has a gentle flavor and is delicious . I came here for the first time, but it feels very homey . I’m curious about the other dishes in that
area too. Staff) The simmered dish is rare, isn’t it? Is it lotus root and carrot simmered in soy sauce? It’s really delicious. The flavor is so gentle. Half of it is like a simmered dish, and they add sesame oil . 19:54 There’s some flour left , so I just fried it. Want to try some? Don’t throw away the leftovers . It’s food . I had a dish similar to jeon! Staff: Do you come here often? No, this is only my second time . I came a week ago and was so impressed
that I came back . It was delicious. It’s really home-cooked and delicious. The sisters are so friendly to first-time customers .
Thanks! Who said thanks? Big brother! See you later! A little earlier next time. Thank you . Do family groups come here ? How many people? Not right now . Not possible? Yeah, sorry. Good evening. Sorry! Come around again later . Preparing the offal. It’ll take a while. Added onions. Adding cabbage. Adding salt . Just a bit of salt. Adding pepper. Pepper done . Everyone here is family . Staff: Why did you start the restaurant? It’s all about raising kids. I wanted to feed them the home-cooked
meals my parents made . Instead of eating out all the time, I
wanted to give them something I made
myself . That’s the goal. Vegetable omelette for 380 yen , curry udon for 500 yen. Preparing the braised pork. Did you get your hair cut? I did. I got it cut today. Did you get it cut today? I didn’t expect to
see you. You’re really gray. Your face would be unrecognizable without
it. No, it’s fine . I could tell you got it cut. I paid 8,000 yen for it . That’s so expensive! I didn’t realize you were 83 years old . Really? You’re trying to fool me with this. I dyed this part, but this part is natural . What? I can’t see it! I can’t see it… You ate the chicken wings, didn’t you? Thank you . Staff: Are you from Kurume? Yes, I’m from Kurume . It’s really delicious, isn’t it? It’s really delicious, isn’t it? Work gathering? Work gathering . Second place? Third place . Did you drink properly ? Have you ever had chicken wings or
yakisoba? I’ve never had yakisoba . Two or three pieces is fine . Is that okay?
Thank you. You’re such a foodie! That’s right. Want to eat together? Yakisoba? I’m already an outsider. This is really delicious. When you come here , you’re not an
outsider . Can you eat it? Thank you. It’s delicious. Thank you. You should definitely try it. Yakisoba , nyumen . Yes! Here it comes, nyumen. Two servings. Two servings!? I ordered one serving, but Mom made it
two. Let’s eat! Delicious! So delicious! Side dish: stir-friedホルモン ( offal) with scallions. The rich flavor and
tender offal go well with rice or alcohol. 0:00 closing time . See you later . Thank you, it was fun. Thank you very much . Keep up the good work, big brother . Good luck . See you later. Take care! See you later, auntie . Bye-bye. Thank you so much. It’s over . That’s good. Young people are so
energetic . I wish I could be young again . Staff: Thank you so much. We really appreciate
it. You’ve been so kind to us. Could you tell me what keeps you going
even if you get injured or sick ? What do you think the reason is? If you try, you can do anything . And from there, you feel all kinds of
emotions . Meeting everyone like this , feeling happy or joyful , even after going
through pain or sadness , is what makes it worth it . Everyone
comforts you. It’s better to feel the pain than to just
sit there . Everyone is waiting for you . The older brothers and the young people came all the way here, so we can ‘t just close up . It’s not about
the money . It’s all about the heart. It’s not about money. Money doesn’t matter at all. Money will come later. As long as my body is healthy, that’s enough. It’s so kind of everyone to give me their hearts . That’s the greatest gain in my life . I’ve never thought about money. Everyone else is always complaining about
how cheap things are now , but I’ve been told to raise prices for
years . How much have you raised? Not at all? Not at all? No need to raise prices. If everyone is happy, that’s fine. Curry is 450 yen, right? In 48 years, we’ve only raised prices once
on a few menu items. 0:25 Cleaning up the store is next. Home-style cooking captures both the heart
and the stomach. A late-night diner run by
two close sisters. A long-standing Chinese restaurant in
Nagasaki Prefecture. “Pure Chinese
Cuisine天天有” Plate noodles. The ones here are delicious until the last
bite. Chinese rice bowl. It’s super delicious! I’m thinking of trying to create my own
flavor when it’s my turn. The authentic ones are delicious . I’m completely satisfied. Nagasaki Prefecture, Nagasaki City,
Honishikari-cho, one minute walk west from
Sianbashi Stop. Located in Sianbashi Yokocho , a town
famous for Nagasaki champon. Established in 1946 . “Tian Tian You” 8:24 AM, the third-generation owner, Mr.
Kan, arrives at work He took over the shop eight years ago and
now runs it with his older brother. Preparing the champon soup using chicken bones and pork knuckles . When the previous owner passed away 20
years ago, the current owner was working as a truck
driver . Owner: When my own parents passed
away and my mother became ill, at first, it might not have been very
tasty . But after that, it was all about effort. I
was scolded, and I also went to other Chinese restaurants to work as an apprentice (and still do
now) to learn from them. I’ve learned a lot. (The place where I trained) was a good
place in Nagasaki. I worked there for about three years and learned the proper way to cook and the
right feel for it . (The owner) Since it’s something that
bleeds a lot, if you take too much , the umami
components disappear, so we transfer the pork knuckles to the pot
and add the chicken bones . (The owner) The delicious part of the
chicken and bone broth comes out as an
essence, so we use it as is . For the stir-fried noodles used in the
dish , the owner’sこだわり is to blanch them in hot
water before frying . The owner) Once they’ve browned enough,
they’ll naturally crisp up, so drain the oil and transfer them to a deep
pot . The owner) If you overdo it , it just turns pitch black , so repeat this process 6-7 times . (Shop owner) Once everything is ready, I
go outside to clean up. Every morning, picking up trash in the
alley next to Sianbashi is my routine. The shop opens at 11:00 AM . The brother opens the shutter . Lunch service is from 11:00 AM to 2:30
PM , and dinner service is from 5:00 PM to
11:00 PM. 00. 8 counter seats, 8 table seats, and 12 seats in the raised seating area ,
totaling 28 seats . The interior retains its old-fashioned
atmosphere . Special chanpon 1,200 yen , plate udon
850 yen , fried rice 800 yen , dumplings 650 yen . Vinegar, sauce for plate udon, pepper,
and chili oil (vinegar is stored in the
refrigerator, so please ask for it). Two customers (one male, one female)
arrive . They order a set of chanpon and four
dumplings , as well as plate udon and
fried rice . Prepare the chanpon and plate udon . Sauté cabbage and bean sprouts . Strain while adding the soup . Add the essential “kata hanpen” to the
chanpon. Add pork, squid, and clams. Add seasonings with a ladle . Separate the noodles and add them to the
soup, allowing them to absorb the flavor. Serve the noodles and toppings separately . Owner: It’s all about feel. It’s just a
matter of intuition. Plate the ingredients and soup. Champon is
complete. Add potato starch to the soup to thicken
it. Plate udon noodles 850 yen. Make fried
rice. Add seasonings . Crack an egg into it . Add green onions. Fried rice 800 yen. A customer who came to Nagasaki on a trip said, “The authentic version is
delicious.” I was completely satisfied from the first
day. Make the special plate udon noodles . Add potato starch to make it
creamy. Make the sauce. Special plate udon 1,200 yen . Seafood like shrimp and scallops .
Hearty ingredients . Crispy noodles . The sauce clings well. Enjoy with the plate udon sauce. The rich sauce and crunchy noodles are
incredibly satisfying! Lunch service ends. Owner: “I get to meet all kinds of
people.” “Come again!” “Please come back!” I do this as a hobby . I also ask customers to sign their names . Some even draw their own portraits on the
sign . A student on a school trip drew one for me . 17: 00 PM Night service begins. A man enters the store . An order for the special champon is
placed. The special champon includes ingredients
like shrimp and scallops . The noodles are thoroughly kneaded and
gently mixed with the soup . The special champon features a light yet rich broth , with the chewy noodles perfectly
complementing the umami of the seafood and
vegetables… Gyoza arrived . The thin, fluffy skin and the bold garlic
flavor are irresistible… We kept eating and finished it all in no time! Thank you for the meal ! It was delicious! Brother: Thank you! Making Yakimeshi Yakimeshi 800 yen The fragrant aroma of Yakimeshi fills the
air . Red and white katahanpen (fish cake) are
added . The rice is fluffy and has a
light, gentle flavor. Two customers, a man and a woman, arrive . They carefully review the menu and order Chinese rice bowl and Champon. Making Champon Knead the noodles well and add them to the
soup . Making Chinese rice bowl Add seasonings to adjust the flavor . Thicken with potato starch. Top with plenty of filling and complete . Chinese rice bowl 850 yen. A customer visiting Nagasaki on a trip . “Wow, this is delicious!” “Yes, it’s delicious!” ” I originally came here to try the chanpon,
but when I saw the menu , the Chinese rice
bowl looked delicious, so I decided to try that instead. It’s really delicious!” Eating steadily , finishing it all neatly! A man comes in and orders plate udon. ” Plate udon today , huh ? Usually , plate udon gets a bit boring toward the end , but this one
stays tasty until the last bite .” The rain gets heavier. A man comes in and orders champon. Champon and four dumplings set for 1,150
yen . The soup has a thick consistency and a
rich flavor that warms the body… The generous vegetables enhance the flavor and the thick noodles with a good bite
absorb the soup’s umami, making it
delicious! The dumplings in the set have a strong garlic kick, giving them
plenty of energy! A customer from Kyoto: ” Kyoto ramen usually has a thick soup base, so this champon soup is really good. It’s a bit lighter but still has a strong
flavor . It’s delicious! ” The rain has stopped . The owner: “Since
I took over, I’ve been thinking about
trying to make my own unique flavor. I believe taste changes over time, and it depends on the person making it. In the end, it’s all about determination! ” Welcome!

0:00　丸好食堂
地図　https://goo.gl/maps/gvqJCQestGBENiXX6
住所　福岡県久留米市安武町3057
URL　https://youtu.be/oQy_NDCcvL4

34:45　大久ラーメン 鳥栖店
地図　https://goo.gl/maps/JH7o8vyrA9tMLB486
住所　佐賀県鳥栖市古賀町538-1
URL　https://youtu.be/BpkWKU0-NJg

1:12:29　かわむら食堂
地図　https://maps.app.goo.gl/jV8wv1PmpEyWTEZj8
住所　福岡県久留米市小頭町14-24
URL https://youtu.be/jP30YKn3c0A

1:30:01　天天有
地図　https://maps.app.goo.gl/5HYcVJ8HxkxGUNp46
住所　長崎県長崎市本石灰町2-14
URL　https://youtu.be/PpBYB3TN-O4

うどんそば 九州 Udonsoba
https://www.youtube.com/channel/UC7ljLL8UKkeVYWsYYZZZrxQ

#カツ丼 #ラーメン #日本食 #九州グルメ

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