たった１２席に２５０人の凄まじい爆食い学生アニキたちが殺到する最強家系ラーメン店丨THE BEST Ramen in Osaka
Delicious! It pairs perfectly with rice. I end up eating more rice than usual. When I eat rice, I eat two or three bowls. Once you try it, you’ll be hooked.
The ultimate Iekei ramen that pairs perfectly with rice: “Kyodo-ya.” Student crowds during lunchtime. Osaka, Japan Right next to Kinki University Opened in 2011
Yokohama Iekei Ramen Kyodoka Weekdays: 11:00 AM – 3:00 PM, 4:00 PM – 10:00 PM
Saturdays: 11:00 AM – 3:00 PM, Closed Sundays Students flock to this ramen shop.
The ultimate tonkotsu ramen, perfect with rice. 8:28 Staff) What are you carrying right now? This is the tonkotsu. It’s made from two parts: the knuckle bone and the shoulder bone. We’re putting this in. I add more along the way. As of this morning, I have 20kg of pork knuckles and 15kg of shoulder bones. This is essentially the soup we’ll serve to our customers. Well, it’s called the main dish. This is the side dish.
This one contains yesterday’s bones. Add hot water, bring to a boil, and mix. It’s like making the soup here too. I always keep two pots of rice boiling. The key is to make the soup thinner or thicker. I adjust the temperature here. It’s like operating all day. Making chicken oil for ramen We blend the fat from adult and young chickens. Staff) Rice comes free, right? Is that okay? Honestly, I’m not okay with it at all.
The price of rice… It’s really gone up. It’s calmed down a bit now, though. Compared to when it was a little cheaper, it’s about three or three and a half times what it used to be. Some kids even eat three or four large bowls. About 30-35 kilometers a day. Staff member: Where are you from? Mie Prefecture. I lived in Tokyo for about eight years. And I was always a martial artist. From the very beginning, when I left Tokyo, I had always wanted to open a ramen shop in Osaka. At that time, I was introduced to this place, and so I ended up here. Osaka is where I spent my time hanging out as a student. I always wanted to open an Iekei ramen shop in Osaka. Even though I say Iekei, The taste and preparation methods vary greatly from restaurant to restaurant. The bottom line is, they use them. As for bones, we don’t use chicken bones. Some restaurants use a lot of chicken bones.
It really varies from restaurant to restaurant. I think our unique feature is that we don’t use chicken bones at all. It’s used quite often, but Personally, I’m not a big fan of chicken ramen. Adding chicken can dilute the sharpness of the pork bone broth. It tends to make the ramen taste bland. We don’t use chicken bones. The flavor is slightly stronger than other Iekei. It’s quite addictive. Preparing roast pork About 18 to 20 kilograms per batch. The photos on the wall are basically Not all of these are from the same year, though. This is a photo of them coming to eat at the Kinki University graduation ceremony. That’s why so many of them are in suits. The other day, a friend who graduated about eight years ago
came in to eat. and told me he got married. He even told me about it. It’s so nice when they come. Thank you. It’s rewarding. 9:31 Garlic, chili bean paste, sesame, garlic soy sauce, etc. are placed on the counter. Garlic soy sauce goes well with both ramen and rice. I serve the rice first. Some students even pour this on their rice, and by the time their ramen arrives, they’re asking for a refill. It’s endless! I really do watch my customers eat it. At a glance, I’m amazed at how many different ways people eat it. People really do eat it in all sorts of different ways. Put some chili bean paste on top. Sprinkle with sesame seeds. Wrap it in seaweed soaked in soup. I recommend it. Everyone has their own way of eating it. Part-time workers are at work. The chicken oil is ready. Staff) Why do you work part-time at Kyodoka? First of all, I love Kyodoka’s ramen. Well, it’s close to the school. Also, I can come by whenever I have free time. Also, a friend of mine used to work there, so I joined. I thought it would be easier to understand the working environment, so I joined. Staff) Is there a set way to order? Lately, I’ve been doing everything the normal way. Staff) Have you come full circle? That’s right. Hard, strong, lots of
There was a time when I did it like that, but I made it softer, and now I use normal noodles for everything. When it comes to Iekei ramen, Sakai Seimen is a top-notch brand, after all. I’ve been using it since we opened. I originally came from a restaurant called “Budouka” in Tokyo. That restaurant used thick noodles. So I started working at Kyodo-ka. I thought thick noodles would be the best match for the soup I make. The rice is cooked. Opens at 11:00. Regular Ramen: ¥750
Special Ramen: ¥950 Regular Nori Tama Ramen: ¥950
Regular Char Siu Ramen: ¥1000 Extra Nori: ¥100
Extra Spinach: ¥100 Flavored Egg: ¥100
Char Siu: ¥250 Regular Tsukemen: ¥850
Spicy Char Siu Rice Bowl: ¥100 Free rice Come in! Two customers arrived. More and more arrived. Everything was normal. Just a little extra fat. Thank you. Serve the rice first. Special Ramen 950 yen Slurp it down with gusto. The rich pork bone flavor clings to the slightly wavy noodles… The person next to me is wrapping rice in seaweed soaked in soup. A sure-fire way to eat rice! Customize your noodle firmness, soy sauce, and chicken oil. Char Siu Ramen
Topped with seaweed and seasoned egg. Two men visited the restaurant.
Ordered ramen and a spicy char siu bowl. Spicy char siu bowl: 100 yen. First up, the char siu bowl.
Large and regular sizes available. Eat while waiting for your ramen. It’s so delicious! Sorry to keep you waiting.
The regular size is a little softer and has more fat. Eat it all up… Can I have more rice, please? Employee) What size would you like? Large! I unexpectedly ordered a second large bowl of rice. I put the seaweed on top and poured the soup over it. I took a big bite. I ate my fill. I passed by this restaurant after club activities, and
I had a craving for Iekei ramen. I’m so grateful that I can get refills for free. I ate it all! 12:00
The restaurant is full. Staff) Do you have a favorite way to order? I like mine firm, strong, and with lots of it.
It’s quite rich and flavorful. It has a strong flavor. But even though it’s like this,
it’s rich and has no fishy smell at all. It’s like drinking the soup one after the other. That’s the flavor it has. It goes so well with rice. I end up eating more rice than usual. When I eat rice, I like to have two or three bowls. 12:30
A rush of students arrive. Orders tsukemen. Tsukemen: ¥850 Three customers arrive. I immediately make my own rice dish using sesame and garlic soy sauce. Delicious! It’s absolutely delicious.
The manager is also kind. At first, I was a little… intimidated. As I continued to go, I realized how kind he was. I guess it’s also down to the manager’s personality. The prices are reasonable. Rice with sesame seeds, cucumber, and garlic soy sauce. It’s so delicious! Thank you! This ramen is my absolute favorite. The soup is great, too. Also, they have all-you-can-eat rice. This is the best. I don’t think there’s another restaurant like this. In these times, if you order ramen, you can eat all-you-can-eat rice. Maybe there are some in Higashiosaka City, though I’m not sure. I’m happy with their spirit. This is my favorite.
The special order includes extra cabbage and bean sprouts. Not just in the store. I sometimes appear at events like this one at Osaka Castle Ramen Street. They always come to eat there. Even Osaka Castle is overflowing with love. When I first started working there, I was working in Nakano, Tokyo. I worked in Nakano, then moved to Kokubunji.
That’s in Tokyo, but this is where I ended up. Osaka “Kyodo-ya”
I’ve worked at three locations, but After all, each location is different,
and the customer demographics are different. Not only does the ramen taste different,
but the atmosphere of the restaurant also needs to be completely changed. It’s pretty tough. That’s about it. For example, alumni often come here. Someone who moved from Osaka to work in Tokyo. Sometimes they come back to eat here. There are a ton of Iekei ramen restaurants in Tokyo. No matter where I eat in Tokyo,
I always say, “I’m a teacher.” There are quite a few. I’m so grateful and happy about that. The number of fans continues to grow.
This was an in-depth look at Osaka Iekei ramen.
店名 横浜家系ラーメン 教道家
地図 https://maps.app.goo.gl/UUUAj2r5TQnAFm3b9
住所 大阪府東大阪市小若江３丁目７−４
0:00 ダイジェスト
0:34 本編
うどんそば 関西 Udonsoba Kansai
https://www.youtube.com/channel/UCsyzqlcYZJUdAV2D9DXjp6g
#ラーメン #チャーシュー丼 #大阪グルメ
33 Comments
Eat good, work hard.
ラーメンライスは私も大好きです。ラーメンのスープにご飯が絶品です。
아따 맛나것다
자동자막이 먼말인지모르겠다ㅋㅋ
Why doesn't he use a new strainer instead?
茹で麺機でなくキッチンポットにお湯張って茹でるて新鮮です笑
すごいですね。
韓国では、ああいうふうに調理すると、火口や食器洗い、素手での調理、帽子なし、マスクなしなどを写真に撮って役所に通報するんですよ。
そういうのが流行っていて、「衛生的だ」と思われているんです。
私もぜひ行って味わってみたいです。
こらぁ若い子には堪らんだろうな㎈爆弾喰らいやがれって感じ。
麵ワシワシ啜って、ライスにスープ浸して・・・今は無理だけどｗ
Mantap👍
大学前とか立地が良いよね〜♪
I thik he needs a new strainer ! LOL
Hearing about the students he fed coming back years later to update him on their lives is so sweet.
育ち盛りの男子学生には白ご飯無料はたまらんやろね！
ご飯おかわり無料！太っ腹ですね😊
チャーシュー丼100円？！？！
安すぎる…
近畿大学の近く、たくさん新しいお店が出来てますね。ラーメン、特製ラーメン、海苔玉ラーメン、叉焼麺、ピリ辛叉焼丼、レディースラーメン、つけ麺、餃子、美味しそうですね。
二子山の三田関知ってますか？
This Chef needs a new strainer looks like someone to a bite out of it ..Very nice Master Chef thou 😋♥️🇺🇸
12:09 松本バッチ
ここ半端じゃないくらい旨い
Students can eat more rice without to paid extra. Hats to the owner. 👍👍👍
1つの大鍋で3〜4人分の麺を一緒に茹で始めて、湯上げするタイミングで麺の硬さを変えてるんですね。1人分の麺量も目分量で把握してるのはプロの技です。
関前も上手い
デフォ750円⁉️
ライスおかわり無料⁉️
昨今の物価高の中この価格はマジでエグい😅
平成の価格帯やん…。
金無い学生の子達に腹いっぱい食わせてあげたいって気持ちが凄く伝わりました。
店主さんの心意気に感動。
この店は近畿大学生御用達だな
個人的に大阪の家系で一番うまい
ここはマジで美味しい🎉
店主武道家出身やったのは知らんかったな
フェスでは喰った事あるけど実店舗でも行きたくなったね
体育会系のにーちゃんが、ご飯を上手にアレンジしつつ大盛りラーメンと共にがっつく姿は、驚きや賞賛を通り越して感動すら覚える。
ここ高校のとき金なさすぎて友達飯食うから食わんでも入っていいか聞いたらチャーシュー丼だけでもいいよ、ってゆってくれておかわりもさせてくれたん一生忘れへん
ともちゃん懐かしい！
めっちゃ通ってたからお好みのオーダー覚えてもらえたりしたのもうれしかったなあ
また行きたい
やっぱ美味しい店は朝が早いですね。😊
やはり武道家出身者は良いですね！
国分寺のくにがまえも経験されてるんですね！
近大生の聖地ですね！
なんといっても師匠のキクチさんが良い！