石川）醤油豚骨ラーメン注文殺到！２４歳若き店主が営むラーメン屋に密着丨Japanese Ramen Food

石川）醤油豚骨ラーメン注文殺到！２４歳若き店主が営むラーメン屋に密着丨Japanese Ramen Food

(Owner) I love ramen, and I had a strong desire to start something of my own. A rising star in Ishikawa’s ramen scene!
A close look at a passionate 24-year-old ramen shop owner! A signature dish! Niboshi Tonkotsu Ramen. I would be happy if more people could try the ramen from “Raamen Yamato.” Hisayasu, Kanazawa City, Ishikawa Prefecture. Founded in 2017.
Raamen Yamato. The ownership changed in 2024, and the new owner is only 24 years old. Hours: 11:00 AM – 2:30 PM, 6:00 PM – 9:00 PM. Closed on Tuesdays. Preparations begin. Owner, Yuto Kawashima (24). Turning on the noodle boiler. Soup. (Owner) We have it delivered from the store in Wakura, and there are several steps after that, and that’s what we use here. This serves as the base soup. From here, we make the Niboshi
Tonkotsu Ramen, and the soup for the Tsukemen. Everything is derived from this base. This is used for a rice bowl called
Negi Chashu Don (Green Onion Chashu Bowl). Cleaning. The owner prepares a sign for the
YouTube filming. Washing rice. The rice used is Koshihikari from Ishikawa Prefecture. (Owner) I get it directly from a farmer in Ishikawa Prefecture. I go pick it up myself and use it at the shop. A shoyu tare (soy sauce base) blended from nine types of honjozo soy sauce. Preparing the Niboshi Tonkotsu Ramen. A blend of five types of niboshi (dried sardines). The five types are: sardine, mackerel, horse mackerel,
round herring, and anchovy. The base soup. Adding kombu (kelp). Adding katsuobushi (bonito flakes). Heating it up. Arranging the tabletop condiments. Preparing drinking water. Making boiled eggs. Chashu prepared at the Wakura store. Adjusting the soup’s concentration by adding water. Wrapping a towel around his head. A soup based on tonkotsu (pork bone). (Owner) I started working part-time at Yamato during my first year of university. When I was in my fourth year, I was asked if I wanted to run this shop. That’s how I got the offer. So, a little while after graduating, I took over this shop. I love ramen, and I had a strong desire to start something of my own. That’s why I started. And I really loved the products at this shop. Being able to eat it as a staff meal was a great perk. Putting out the banner. 11:00 AM Open. Ticket machine system. Shoyu Tonkotsu Ramen (Regular) 930 yen
Special Shoyu Tonkotsu Ramen (Regular) 1330 yen Dark Shoyu Tonkotsu Ramen (Regular) 950 yen
Niboshi Tonkotsu Ramen (Regular) 1050 yen Soft-Boiled Seasoned Egg 130 yen / Nori-Tama (Egg + 3 pcs Nori) 180 yen
Kimchi Chashu Don 350 yen / Negi Chashu Don 350 yen Karaage (3 pieces) 420 yen. Summer Exclusive:
Creamy Kombu Water Cold Tantanmen with Foam 1000 yen. Every 10th of the month is Yamato Day:
Shoyu Tonkotsu Ramen (Regular) 600 yen, (Large) 800 yen. Show your student ID for a free Takana-Mayo Meshi
or Kimchi-Mayo Meshi. Niboshi Ae-soba (mixed noodles) 300 yen. Weekday Lunchtime Service. Tantanmen with Sichuan Pepper and Herbs. “Ano Hi no Chuka Soba” (The Chuka Soba of That Day) 900 yen
Regular size only. Kids’ Ramen Set 550 yen. 3 tables, 4 counter seats. Tabletop condiments:
Pickled ginger, fish powder, doubanjiang, ginger, garlic, pepper, sesame. Frozen ramen available
from a dedicated take-out vending machine. Tonkotsu Shoyu Ramen 600 yen (no toppings)
Homemade Chashu (10 slices) 700 yen. The first customer arrives.
Orders a large ramen and a large rice. Heating the soup. Chewy, thick noodles custom-made by Ishikawa Seimen. Using domestic wheat. Homemade chicken oil. Chashu. Torching it with a burner. Pouring the soup. A rich shoyu tonkotsu soup. Shoyu Tonkotsu Ramen. A ramen with a sharp soy sauce flavor cutting through
a thick, rich tonkotsu soup. The second customer arrives and buys a ticket. Orders a large Special Shoyu Tonkotsu Ramen. Rehydrating kikurage (wood ear) mushrooms. With 6 sheets of nori and an ajitama,
the “Special” ramen has luxurious toppings. First, a sip of the soup. Garlic. Continuing to eat the ramen… Changing the flavor with ginger and garlic. Thank you very much.
Please come again. Blending the niboshi soup with a blender. (Owner) For about an hour and a half to two hours,
I gently extract the dashi from the bones over very low heat. Homemade chicken oil. Three men enter. They order Limited B (Ano Hi no Chuka Soba), Niboshi Ae-soba,
and two Limited C (Creamy Kombu Water Cold Tantanmen). A 1:1 blend of dashi made from natto kombu
and organic soy milk. Refilling the menma. Mixing with a blender. Using thin noodles. A tantanmen soup blended with thick kombu water and organic soy milk. Sprinkling with Sichuan pepper. Pouring homemade chili oil. Summer Exclusive: Creamy Kombu Water Cold Tantanmen with Foam. The stimulating aroma of homemade chili oil and Sichuan pepper
whets the appetite. “Ano Hi no Chuka Soba” written on the corkboard. Ano Hi no Chuka Soba. Niboshi Ae-soba. Topping with chashu to finish. Soup. (Owner) It’s a homemade noodle with a special cut. It’s called “reverse cut.” The height of the noodle
is greater than its width. It’s like this. It helps the soup cling to the noodles better. The texture is also unique,
a firm and snappy noodle. Torching the chashu. Preparing the nori. Negi Chashu Don. Peeling a boiled egg. (Customer) The regular, classic one.
It was very delicious. I came from Nagoya today,
just passing through. He left the shop very satisfied. First, a sip of the soup. The balance of the bone umami and the soy sauce is exquisite,
a soup you can drink to the last drop without getting tired of it. Tsukemen noodles. Whole wheat noodles custom-made for them
by Ishikawa Seimen. The tsukemen soup is seafood-based,
but also contains tonkotsu. Topping with “piro-piro” noodles (wide, flat noodles). Topping with nori.
Usually, it’s one sheet. Fish powder enhances the seafood umami. Green onions. A generous amount of bonito flakes. Tsukemen with Nori-Tama topping. A rich flavor with a powerful seafood punch. This is the Spicy Tsukemen with Nori-Tama topping. A tsukemen with the heat of chili oil
and spices. The seafood tonkotsu shoyu soup soaks in. Portioning rice. Topping with chashu. Green onions. Torching it with a burner. Onsen tamago (soft-cooked egg). On-tama Makanai Don (Staff Meal Bowl with Soft-cooked Egg). Kimchi Chashu Don and
On-tama Makanai Don. A man in work clothes comes in. One dark shoyu and a medium rice. Serving the food. First, a sip of the soup. Immediately followed by rice. Eating the nori soaked in ramen soup
together with the rice. Topping with 6 sheets of nori. (Customer) I come about once a month. (Customer) The taste was as usual, very delicious. It was a delicious shoyu tonkotsu. Summer Exclusive:
Creamy Kombu Water Cold Tantanmen with Foam. A very rich and creamy flavor. (Owner) This is a warm tsukemen. It’s an egg topping. Thank you. Please enjoy. (Customer) I ordered the tsukemen. The soup had a strong seafood flavor,
it was delicious. (Staff) Do you order it often? (Customer) No, this is my first time here. I often order tsukemen, though. (Staff) The noodles have a nice chew, right?
(Customer) Yes, it has a good chew. It was delicious. (Customer about the Tantanmen)
It was a rare taste that I’ve never had before. The cameraman also ordered the Niboshi Tonkotsu Ramen. Himi Niboshi Tonkotsu Ramen: 1050 yen. The niboshi tonkotsu soup and
the thin noodles pair well together. The aroma of niboshi and the tonkotsu shoyu soup
create an exquisite umami. Menma. (Owner) This September marks the first anniversary
since I took over this shop. From now on, I want to study more and more, and I would be happy if more people could try the ramen from Raamen Yamato. An incredibly delicious ramen from a young owner’s dedication.
When in Kanazawa, be sure to visit Raamen Yamato!

店名　らぁ麺 大和
地図　https://maps.app.goo.gl/UCPSGqxrVNbE5C4dA
住所　石川県金沢市久安２丁目３２３

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