爆量２キロラーメン！二郎系なのに腰が低すぎる「豚好」の店主に密着
Ramen Tonko” is visited by more than 100 people a day. Tsukemen Chushio with all quail toppings. It’s delicious!Tastes better than usual, doesn’t it? How did you like the taste? It was so good so good so good! The pork, well, it sure was tasty, wasn’t it? Ome city, Tokyo.10 min. walk from Kawabe Sta. Ramen Benayoshi (Butayoshi) Nogamicho. A close look at the recently renamed and newly renovated ramen shop! Parking available. 9:15. manager Mr. Kubota comes to work. Preparation of machine to keep chashu pork warm. Saturday is the morning I have the most to do, What is it about Saturdays that your clients do the most? It depends on the day, but Saturdays and Sundays tend to be crowded. This is a pot to boil vegetables. I don’t know of many places that do Jiro Ramen with rice, I’d like to reduce the amount of noodle from 100g to 200g, We have a lot of people who want to eat rice, so we also serve rice. We marinate the meat for two days. Chashu pork. What seasonings do you put in it when you dip it? Seasonings are soy sauce and sugar. Soaked in ajinomoto or mirin-like seasoning, It’s more like dipping than stewing. I always try to serve it at a temperature that tastes good in the mouth. Add boiling water and boil water. （I think there’s a little over 10 kilos (just for daytime), And even then, when it’s not enough, it’s not enough, And then you add to it as needed. As early as two and a half or three hours after the start of business, Sometimes it’s gone. Warmed by boiling water. This is back fat. (The black one) is the oil that goes over the toppings, the vegetables. Cabbage. Green onions. There is a topping called “YAMITSUKI negi” for 100 yen, It is cut into long, thin strips. Soak in water to remove pungency. Clean floor with mop. Noodles arrive from the noodle mill. The extremely thick, ewashi-washi noodles characteristic of Jiro style noodles are completed after many prototypes. Packed in refrigerator. 35 minutes until opening. Jiro stores are usually.., They use a 4-kilogram type or a very big type, I use a 4-kilo type or a very big one, I can serve vegetables without blurring the lines too much, It’s a good way to keep things fresh, I use about less than 40 kilos a day. Heats up noodle boiling machine. Topping garlic. I use about 2 kilos of garlic a day, Shaking it makes it uniform in size. Preparation of the seating area is also proceeded. Tables are wiped clean. (How did you start the restaurant?) Originally this restaurant was called, I founded the business four years ago, I had a person who had been doing it for nine years before that, He was the one who had me working here. After about three years, Talk to the owner of the store, who has been very helpful here, I told him that when I turned 28, I wanted to go out on my own. Then the owner of the restaurant, He said, “Kubota, I trust you, and I’m going to open a ramen shop here, So he gave me this restaurant, At that time, the menu was totally different, seafood-based. Just 4 years ago, we were in the middle of Corona, We didn’t manage the business very well, Like a limited time menu, I did a lot of different things, Among them, “Jiro-kei Ramen” got the biggest response, I think some people would be more saddened if we swung to one of these, I think there are a lot more customers behind it who would be more pleased, We changed it all at once a year and a half ago to the Jiro style ramen that we have now, Until about that time, the name of the restaurant was always different from what it is now, The name of the restaurant was changed to “Jiro” to convey the sense of “Jiro”, I think I changed it to the beginning of June. Lemon vinegar. Five tabletop seasonings. 10 minutes before opening. Already queue in front of the store. Lots of customers have been coming recently, I really appreciate it, It is still thanks to the cooperation of our neighbors, I think I am able to run my store, while trying not to bother the neighbors, I hope that the customers who will come in the future will be careful. Meat and bone parts of chicken and pig. And garlic, ginger, green onions and cabbage, etc, 10:30. open. Order with meal ticket. There are three basic types: ramen, soup-less, and tsukemen. Flavor changes can be ordered by inserting a pair of scissors. Various cashless payment accepted. Call for toppings when handing over meal ticket. Two types of noodles can be selected. Small ramen. Noodles are 200g before boiling. This is where the black oil is put on like this and this oil and vegetables are eaten together. Chilled noodles used for chilled Chinese noodles. Special sesame-based chilled noodle soup. Chilled bean sprouts are also used. Vegetables better. Abra. Mayonnaise. Garlic. Here you go.It’s all the chilled chili. No soup. Put bean sprouts on top. Finish by pouring black soybean sprouts on top. Medium ramen ordered. Medium ramen noodles are 300g. Bean sprouts begin to boil as noodles boil. I want them crispy, so I boil them in about 2 or 3 minutes. Pork is usually a little more than 100g. Vegetables are 1 bag for normal.2 bags of vegetables are normal. Less, like half of one bag. You try to boil the (abra) here in hot water and use as warm as possible. I don’t forget to warm the quail as a topping. Only ladies ramen has half amount of pork, about 50g. I think ladies ramen is better for women, children, and elderly people. Ladies’ ramen is waiting for you. You are going in for the first time for Miso Ramen. This is two servings with soup. Mix like this, This is soy sauce, this is miso. Because miso is salty to begin with, Slightly moderate. Stopping just before boiling keeps miso flavor. Mayonnaise for soup-less. How was the taste?It was delicious! It was delicious.The oil was amazingly delicious. The soup was getting less and less. Spicy ramen. So you put soup here. And then I boil it and use it, because there is chicken oil or back fat or oil floating in the soup, It doesn’t leave a residue on the tongue, even if you go on eating, The spiciness does not remain in a good way, Spiciness that you can keep eating all the time, that’s the taste. It’s a big one without soup. There is also this one above, and it’s called a mortar, You can ask for up to 2 kilos. What is the first thing you want people to eat when they come to this restaurant? Medium ramen noodles topped with green onions. I recommend it for the first time. （I would recommend it for the first time. If you eat it once and find it tasty, All in all, miso flavor is the best, both personally and when the customers become regulars, Everyone is more likely to eat miso. Our most popular topping is Yomotsuki Negi, It’s a kind of sesame oil flavored one. Finished with a generous portion of ramen noodles on top. Noodles for Tsukemen are cooled in cold water once. All toppings are added. How often do you generally come here? Lately it’s been once a month, （I used to come every week. Tsukemen-middle salt with all quail toppings. It’s delicious!Tastes better than usual, doesn’t it? I’ll clean up the plates when I see a gap. Mazesoba and ramen orders come in. How did you know about us today? I just happened to find it on Google Maps when I decided to drive around here. How was the taste? It was so good so good so good! The pork, well, it sure was tasty. I thought it would be a little bit chewy, but it was very tender and tender. The noodle is very elastic and really satisfying, It was really delicious! The soup has bottomed out. Refilling new soup. The soup is also constantly simmering in the back during business hours. If it’s chicken, it’s momiji and chicken oil. If it’s pork, genco and pig’s feet. The flavorful ingredients that come out when pork is stewed are also here, And this is what you cook it for four days, Vegetable scraps from cooking every day, I think we add those things as needed. This is really like the devil’s drink or the violence of calories. The noodles are glutinous wheat noodles. Miso flavored mazesoba. Finally, I decided to have ramen. Ordered small ramen with vegetables. Plenty of abura on top of vegetables. Chashu pork. Proud of its wasashi-washiwashi noodle. A close look at a ramen shop that has evolved.
お店情報
ラーメン豚好 野上町店
営業時間 昼の部：10:30~15:00 夜の部：17:00~21:00
TEL 0428-84-2819
定休日 なし
住所 東京都青梅市野上町4-9-29 グリーンハイム１F
Instagram https://www.instagram.com/samantha.tamasa/
MAP https://maps.app.goo.gl/nQzmzWGYjvWKUvPJ6
▼鮨・寿司専門 【Japanese sushi】へのお仕事のご相談、取材依頼等は下記アドレスよりご連絡お願いします。
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27 Comments
うまそう
いいラーメン屋じゃないですか☺️お客さんたちも店主さんも笑顔溢れて幸せですよ✨
２番目に並んだ人、位置すごいな
ネギを頼んであげないと！
二郎系なのに、何て、
腰低い店主なんだ（笑）
ご飯あるの良い！
麺大盛りでも絶対ご飯食べないと
腹満足しないんで。助かる！
特盛にしてもチャー丼頼むから。
やっぱもやしが熱いだけで、個人的には信用度が高い。どんぶり温めてるくせに冷え冷えのもやし入れてるからすぐスープぬるくなる店多いんだよな。
こういう二郎系なら入りやすそうで行ってみたいな。
体に気を付けて美味しいラーメン作ってほしいです✨動画で酒飲める🤤
始めにコール聞いてくれるのありがたい🙏
さいたま市住みですけど、この店行きたいですね。
雰囲気良くて二郎系ながらもバランスが良い感じで美味そう。鳴見なる先生が来られてるのもファンには嬉しい
豚柄も人柄も良く出てます🙆♂️
店主のこだわりと優しさが伝わる良い動画
凄い頑張っている感あっていいんだけど！スープレードルの擦り切れ、表面張力とかじゃ無く、スープの量が適当ハテナです。人が変わると味変わりますよね？
店長素敵❤
もやしだけでなくキャベツが入ってるのが嬉しいねえ
これ系のラーメンってどこも一緒やろ
この店長様のお店ならいろんな方に知られればもっと繁盛しますよ！
たまたまこの動画を開きましたがここまでお客様や撮影者の方にも配慮し、他のお店の名前出す時もしっかり気配りさている。
近くによることがあれば必ず行きたいと思いました！！
ドMだから腰が低い二郎系は損した気持ちになる
数日前に行ったけど、お店もラーメンも鶏油臭すぎて微妙だった。豚は美味しかったですよ
ラーメンは美味しそうだけど店長の髪型がちょっと清潔感がないので短髪にしたらいいと思いました
確かにここはうまい。
でも前、青梅にあった男盛の方がやや上だと感じた。
固め、逆反り、左曲がり。快感薬師丸😱☀
美味しいですよ(^^)。何よりも他の二郎系ラーメン店にありがちなピリピリ感は皆無で、ゆったりした気持ちで食べられます。
店主さんの穏やかな雰囲気が
お店全体を包んでいるようで、
来ているお客さんも
基本穏やかな人が多い、、、のか
穏やかな気持ちになっちゃうみたいです(^^)
前まで二郎系食べたくなったら立川まで行かなきゃだめだったけど、最近はここばっか行ってる
厨房きたねぇ。ゴ〇ブリすごそう
ここのスープは本当に丁寧な味がするんだよね。二郎特有の勢いのある感じとはまた違う。本当に美味しい