金沢繁華街の爆売れ深夜ラーメン！２９歳店主が夢中になってこだわり抜いた至福の一杯

金沢繁華街の爆売れ深夜ラーメン！２９歳店主が夢中になってこだわり抜いた至福の一杯

We’re in a nighttime entertainment district, visiting a ramen shop loved by generations! It features a clear soup
and smooth straight noodles. (Customer) The soup is delicious. (Customer) I felt like it would be good,
so I came in, and it tasted just as I expected. It was very good. (Customer) I come here quite often, it’s a clean-tasting ramen with no off-flavors. In a way, you don’t feel guilty eating it. I think it’s very easy to eat. Katamachi, Kanazawa City, Ishikawa Prefecture.
This is the Katamachi Scramble crossing. A single ramen shop located in Katamachi,
Kanazawa’s entertainment district. “Ikki Z,” a chashu ramen shop. A traditional shop that has been in Katamachi for over 30 years,
it was newly renovated and reopened in July 2023. 3:02 PM. Preparations begin
for the evening service. This is Yasutaka Murata, 29 years old. He’s cutting green onions. (Owner) I cook the soup in a large pot beforehand,
then divide it into smaller portions, and store it for one day. That’s the process. Add minced meat, to clarify the soup. We use chicken bones as the main ingredient, using Daisen chicken,
and sometimes Hinai chicken depending on the season. Chicken bones are the main ingredient. We use domestic minced meat. We offer shoyu (soy sauce) and shio (salt) ramen, and right now, shoyu is selling the best. It takes about an hour and a half for the soup to be ready in this pot, but we have a large pot over there. After bringing it to a boil, we simmer it on low heat for about 4 hours, extracting the umami and broth
from the chicken bones. We use this machine to make
rare chashu. Pork shoulder roast. We try to keep the regular menu items
under 1000 yen. Counting from the founder of “Ikki,” the shop has been here as “Ikki” for 35 to 40 years. No one seems to remember the exact number of years, though. It’s a ramen shop with a long history,
located here in Katamachi, Kanazawa, for that long. I am currently the fourth-generation owner. I used to work here part-time late at night, but the manager at the time decided to quit. He mentioned selling the shop, so I offered, “I’d like to buy it.” That’s how it started. Right now, I’m measuring the core temperature of the meat with a thermometer. Once it reaches 63 degrees Celsius, we hold it there for 30 minutes. After prepping and adjusting,
the rare chashu is complete. (Staff) Wasn’t it a big decision
to buy the shop? (Owner) It felt like buying a luxury car, so my feeling was more like, “Wow, I made a huge purchase.” I wanted to start some kind of business,
either yakiniku or ramen. I had a strong desire to do something on my own,
and by chance, this opportunity came up. Since this is a nighttime area, not many people drive all the way to Katamachi
just for ramen. Rather, it’s more common for people who are already in Katamachi
to look for a final bowl of ramen to end the night. When deciding where to go,
longtime customers often say they choose “Ikki.” The first major challenge I faced was staffing.
It was really hard to find part-time workers. I finally gathered staff after posting ads
on recruitment sites. I don’t really feel like running the ramen shop
is particularly difficult. Hosaki menma (bamboo shoot tips). Homemade chicken oil (chiyu). We marinate it in soy sauce, mirin, and sake. Allowing the flavor to soak in thoroughly. We also offer limited-time specials like
Tori Paitan (creamy chicken soup). Heating up water in the noodle boiler. Checking on the soup. Scooping out the minced meat. The soup has become clear. Back fat (seabura). Pork shoulder chashu. Open at 7:00 PM. Hours: Mon-Thu 7:00 PM – 2:00 AM
Fri-Sat 7:00 PM – 3:00 AM / Closed Sundays. The first customer arrives. Jidori Chuka Ramen 950 yen / Seabura Niboshi Ramen 1100 yen
Z Black Ramen 950 yen / Ikki Chashu Ramen 950 yen Kuro Chahan (Black Fried Rice) 700 yen / Half Kuro Chahan 550 yen
Chashu Don (Pork Rice Bowl) 650 yen / Otsumami Chashu (Chashu Appetizer) 500 yen Drinks menu. 3 tables available. 16 counter seats. Pouring the tare (sauce base). Chicken oil. Back fat. Preparing the chashu. Heating the soup. The noodles are chosen based on the soup: thin noodles or thick noodles. Thin noodles for Jidori Chuka Ramen. Thick noodles for Chashu Ramen and Seabura Niboshi Ramen. Z Black Ramen. Cutting chashu for the chashu bowl. Chashu bowl. The moist chashu, sauce,
and rice match perfectly. The rare chashu is tender
and satisfying. The chashu also includes a torched variety,
which is fragrant and delicious. Jidori Ramen (Salt/Shoyu). Serving the food. First, a sip of the soup. (Customer A) Good? (Customer B) Good. They can’t stop slurping the noodles! Jidori Chuka Ramen (Shoyu). A special shoyu ramen made with a blend of local soy sauces. Moist pork chashu. This one is chicken chashu. Hosaki menma (bamboo shoot tips). The light yet rich soup pairs perfectly with the special thin noodles. (Staff) Do you come here often? (Customer) I come here to eat about 3 or 4 times a week. I’ve tried every item on the menu, and everything is delicious. No matter what I order, it’s good. I don’t think there are many shops like this one. What I always eat is the Z Black Ramen. It’s really good after drinking, too. I really love it. Regular customers leave satisfied. A regular customer who ordered the Jidori Chuka Ramen (Salt). He adds pepper. He starts with the soup. Smooth thin noodles and a soup with depth and fragrance. (Customer) I come here quite often, it’s a clean-tasting ramen with no off-flavors. It’s very easy to eat, and in a way,
I don’t feel guilty about it. I think it’s very approachable. (Staff) Do you have a recommended menu item? (Customer) It’s just my personal preference, but I recommend the Jidori Chuka Ramen with salt. I think it carries the least guilt, which is nice. The Katamachi entertainment district at night.
Foot traffic starts to increase. Being an entertainment district, alcohol sales are also high. Serving one bowl of ramen after another. A pair of male customers arrive. One order of salt ramen and two half-portions of fried rice. The owner manages both the kitchen and the dining hall single-handedly. (Owner) Welcome. Please take a table. Serving the food. Salt ramen. Making Kuro Chahan (Black Fried Rice). Kuro Chahan. This fried rice uses double-fermented soy sauce and tamari soy sauce,
plus a small amount of ma-yu (black garlic oil) as a secret ingredient. It’s the perfect fried rice to finish a night of drinking. (Customer) That was delicious. (Customer) This is my first and second time here. They seem satisfied with the delicious ramen. 8:00 PM. Taking an order. Chashu ramen with rock seaweed topping. A chashu ramen that leverages the quality of Ikki’s traditional recipe, refined over 35 years. The rock seaweed topping is also recommended. Rice. Jidori Chuka Ramen (Shoyu). (Customer) I sensed it would be delicious,
so I came in, and the taste lived up to my expectations. It was very tasty. I’ve visited many places in Kanazawa, and I thought this was among the top level. Cleaning up. Wiping down the table. Handling payment almost entirely alone. (Owner) The special thin noodles for the Jidori Chuka Ramen
are custom-made for us by a noodle factory. Special thin noodles from Ishikawa Seimen. 8:25 PM. Seabura Niboshi Ramen (Shoyu). (Customer) Thank you. (Staff) What did you order?
(Customer) Ikki’s chashu ramen. (Staff) What did you order?
(Customer) Ikki’s chashu ramen. (Customer) It was great for after drinking. I thought I might want to try some of the other ramen options, too. Two male customers enter. (Customer) Excuse me.
(Owner) Yes. Order for two shoyu ramen. (Owner) Water is self-service, please. (Owner) Normally, I serve the noodles soft, but people in Kanazawa tend to like them firm, so I intentionally serve them slightly firm. The soup uses Daisen chicken and several types of free-range chicken. It uses chicken oil derived 100% from free-range chickens like Amakusa Daioh. (Customer A) Isn’t this menma amazing? (Customer B) It’s long. (Customer A) Beautiful. Delicious. It feels just right for after drinking. (Customer B) Let’s eat. It has a chewy texture. (Customer B) Delicious. A group of three customers enters. Cheers. (Order) Three shoyu ramen. And a Kuro Chahan, please. Jidori Chuka Ramen (Shoyu). (Customer) I wanted these two to try this, so I brought them here. The ramen as a final dish after drinking seems to sober them up. The restaurant buzzes with many customers. The owner runs the shop alone until the part-time staff arrives at 10 PM. (Customer) I definitely thought this ramen shop was delicious. If I’m looking for a final dish, this is the ramen. I want to come back again. It was delicious. (Owner) Welcome. How many in your party? Please take a seat at the counter. Chashu ramen. Seabura Niboshi Ramen (Shoyu). The owner quickly washes dishes whenever there’s a free moment. 8:52 PM. An order for chashu appetizer. Torching with a burner. Chashu appetizer. Order ticket. Seabura Niboshi Ramen (Shoyu).
The rock seaweed matches perfectly. Jidori Chuka Ramen (Salt/Shoyu). 9:38 PM. Boiling a kaedama (noodle refill). The boiling time is short.
The firmness is “barikata” (extra firm). Kaedama. Ordered Jidori Chuka Ramen (Shoyu). Jidori Chuka Ramen (Shoyu) 950 yen. The chicken chashu provides a nice accent
and tastes great. The smooth thin noodles pair exceptionally well
with the soup. It’s a light shoyu ramen,
but packed with chicken umami. Chashu bowl. The torched chashu is fragrant,
eat it with ramen and you’ll definitely be full. (Future plans)
(Owner) I want to hire full-time employees and expand the business. Please come and try the ramen from “Ikki,”
passed down to its new owner.

店名　片町一喜Z
地図　https://maps.app.goo.gl/E79DwaJ2fLPm855G8
住所　石川県金沢市片町１丁目６−２

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