朝７時の開店と同時に夜勤明け中毒者で満席になる大阪路地裏中華そば店丨THE BEST Ramen in Osaka

朝７時の開店と同時に夜勤明け中毒者で満席になる大阪路地裏中華そば店丨THE BEST Ramen in Osaka

I’ve been going there for almost 20 years now, I think. It’s the best. One of Osaka’s most popular ramen shops: “Menya Jouroku” Their addictive ramen noodles have become a hit with many customers. I think I entered the ramen world when I was 38. It’s not easy. I’ve experienced failure once. The reason I was able to continue was because I love ramen. Osaka, Japan Established in 2008
Menya Jouroku 4:45
A man arrives. People keep coming in… Customers arrive before the staff. 5:30
Employee Sakai arrives for work. One of Osaka’s most popular ramen restaurants, with long lines. Their specialty is the ramen noodles, a variation on Takaida Ramen, known for its soy sauce soup. This marks the 144th annual “Good Morning Ramen” event, held every first Sunday of the month from 7:00 AM to 10:00 AM. A regular customer folds towels. A regular customer prepares a raffle ticket, deciding the order in which to eat. The raffle starts at 6:00.
The raffle starts at 6:00, and the line-up usually starts at 7:00 AM. They say it’s 6 o’clock. Some people come early, like 5 o’clock.
I used to get to work around 5:30. By the time I get to work, there are already a few people there. That happens quite often. These are made by regular customers who have been coming here for about 10 years. There are quite a few local residents here, If you come too early, it can be quite a nuisance for the neighbors. No matter how early you come,
only those who arrive by 6:00 a.m. We hold a lottery-like event, The lottery tickets are always made by the same regular customers. Sweeping the front of the store In close contact with the noodles from the previous day. Manager Tanaka makes the noodles. The noodles are made with low water content so they can cling to the soup. Breading
The dough is passed through rollers to form noodle sheets. The dough is layered and pressure is applied, giving the noodles firmness and elasticity. The rolled dough is then wrapped in plastic and left to mature for several hours. The matured noodles are then cut into strips. Thin noodles for salt ramen and dried sardine soy sauce. Changing the blade
Cutting medium-thick noodles for ramen noodles Preparing the soup Chicken-based soup Skimming the chicken oil Opening day
5:45 Waiting room is full The owner, Joroku, hands out the lottery tickets. This is my first time drawing! Number 1 Congratulations to the staff! This is my first time! The event is over for now. Wakayama’s specialty, Hayazushi Checking the flavor before opening Owner Joroku (60 years old) also checks the flavor Despite the early hour… Over 20 customers inside and outside the restaurant Opens at 7:00 AM Regular Chinese noodles: ¥900
Shio ramen: ¥900 Sardine soy sauce: ¥900
Extra meat: ¥250 Rice: ¥200
Hasuzushi: ¥150 Ohayo Ramen only offers the following menu items:
Chuka soba (regular, large, small), extra meat topping, seasoned boiled egg, rice, and hasuzushi. Chicken oil Kaeshi Working together to finish the job efficiently Joroku Specialty
Chuka Soba 900 yen The only sound echoing in the restaurant… I’ve used up all my luck for this year Staff member) Have you been coming here for a long time? Sometimes I can come, sometimes I can’t. About 12 years ago? About 12 years ago. Addictive ramen noodles that have become a hit with many. Highly addictive. Once you try it, you’ll want to eat it again.
It almost feels like you’re being eaten. I love the sourness of soy sauce ramen. That’s what makes it so delicious. And the softness of the noodles is just perfect. Boil them thoroughly. They’re made to be a little soft, but
when you eat it, it’s supple,
but still has a firm texture. I think it says that there too. No hard noodles allowed. If anything, These noodles are kind of erotic. More people than one-timers. More people come back multiple times. Get together with those people. For example, while waiting for the lottery. Like the queue we’re in right now. At those times, we exchange information. And we talk about how delicious this place was. And we talk about things like, “A new restaurant opened here.” And it’s one of the things I look forward to when I eat Ohayo Ramen. Thank you as always. Thank you for the meal. Thank you! I just finished a night shift, so
this really hits home.
100
00:18:59,299 –> 00:19:04,766I feel relieved.
Now I can sleep well. It was so delicious. The chewy noodles, the soup, and the crisply chopped green onions. It’s the best. Whenever I want to eat ramen,
Joroku is my first choice. Whenever I crave Takaida-style soy sauce ramen, I always come here first. It has a slightly sour taste. It has a slightly strong soy sauce flavor, or rather, a tamari flavor. Despite its deep color, It’s not too salty
and easy to eat. The owner himself says he doesn’t put much effort into the flavor, but To me, the flavor is quite impressive. Chuka Soba: 900 yen
Extra meat: 250 yen, seasoned boiled egg: 100 yen Photos are a must. Thank you for the meal. 7:50
The ramen, even after about three hours since arriving, is exceptional. They gather early in the morning. They’re here to hear this guy (the owner) perform. I’m strict with my regulars and apprentices. Regulars aren’t just regular customers. It’s been three hours since I last visited.
It’s seeping into my body… What a great slurp. Takes a sip of soup. Takes another sip. It took less than five minutes… I finished the soup and finished my meal. I cleared the table. I took my bowl and went to pay. It was rich, but not too salty. The rich animal flavor really hit me. This restaurant specializes in slightly softer noodles. Enjoying the chewy texture It was delicious again today. Sorry to keep you waiting. It’s Chinese noodles. Sorry to keep you waiting. Sorry to keep you waiting. Here you go. Sorry, thank you. I’ve been going there for almost 20 years now. He’s incredibly passionate about everything. That passion is so genuinely conveyed, it’s amazing. And the flavor of the ramen itself. That’s right. A taste that’s not found in Osaka. It was originally made in the Takaida style, but There’s definitely a certain flavor that’s his. Everyone gathers here looking forward to our monthly “Good Morning Ramen” The simple greeting “Good morning” is a good way to greet them. The beginning of the month. Since it’s a Takaida-style ramen, I thought I’d do it first thing in the morning.
I said I was thinking about doing it about once a month. And that’s where it started. Staff) For a long time? Ever since then, I’ve been doing it about once a month. They were so kind, they told me I wouldn’t get any customers if I did that. They’ve always supported me. So I kept doing it once a month.
Before I knew it, I wanted to stop after 100 shows. It’s exhausting. But it’s not okay. Everyone’s here. It’s not okay. My goal is to reach 200, but I’m only at 144. Thanks for the meal. Thank you Those kids also
started out without money Even if they eat ramen or a rice bowl,
they still pay 500 yen. I used to do that at Mitorizu and other places
and eat like that. I love ramen,
and I eat 250 to 300 bowls a year. I’ve been eating it for about 15 or 17 years now. Even now
I’m 60 years old now. Even now. And then,
Today, at Good Morning Ramen, All the monsters
eat 500 or 1,000 bowls a year. I’m nowhere near that level, though. I originally worked as a salaried employee at Kansai Electric Power Co., Inc. for 19 years. At one of Kansai Electric Power Co.’s top-tier nuclear power plants, in terms of technology, I was controlling the nuclear fission reaction of uranium. They established a system of early retirement, so I love food and drink, so I went there right after graduating from high school. I thought I’d quit and jump into a new world. I think I entered the ramen world when I was 38. I was 38 and making ¥8 million a year, so I threw it all away. I jumped into this world. But I thought I could do it. Work. Among my high school graduate classmates, I rose rapidly. I’m not sure if I was on the fast track to success. I came to the ramen industry, and I thought I could do it. After six months of part-time work, I started making ramen. I worked there for three and a half years, but it was a struggle. I closed the shop once and trained. I’m in my 17th year now. It’s not an easy path. I’ve experienced failure once. I feel like I’ve finally made it this far. The reason I was able to continue is I love ramen. Even at 60, I’m not sure there are many people who still eat about 300 bowls of ramen a year. I don’t think there are many people like that. There are some restaurant owners who are still going at 60, but There’s probably no one who can find the time to eat 300 bowls a year. I don’t think there are many. Staff) That’s completely different.
Were you making ramen? They served salt ramen. I was serving salt ramen,
but then I quit and went to train. And then I started doing it at the Kaiyukan Aquarium. I’m originally from Wakayama, so I thought I’d do both Wakayama ramen and Takaida ramen. I started doing both, and I got busy. Wakayama ramen is pretty hard to make, so I don’t have time to make the soup. And now, I only serve Takaida-style ramen. Since I’m in Osaka, I thought it would be best to serve local Takaida ramen. So I started focusing on that. This is just my opinion, though. Takaida-style ramen is Osaka’s signature ramen. Then there’s Yangtze River Ramen in the north, and Kinryu Ramen in the south. I personally think these are the three great Osaka ramens. When you say Takaida-style ramen,
it really needs a bit more soy sauce. I think people imagine it as being heavy with corn. I make it milder, so
if you ask me if it’s Takaida-style ramen, I feel like that’s a bit off. In a Takaida-esque style. Everyone came to check on me to make sure I was still alive. Customers exchange information with each other. They exchange information about new stores and limited-time offers. Everyone was having fun. Staff) How many times has it been today? If we do it once a month, I guess it’s the 144th time. It’s the 144th time, so I’m going to keep trying until I reach 200, which is 56 more times. I did what I love, but I failed once. If you’ve come this far,
your blood vessels will burst and you’ll die. Well, I guess it’s okay. It’s no good after about 40. I’m already 60. Just until Good Morning Ramen is finished. If I could just live for about five years, Well, it’s all good. It’s all good. Closing time: 10:00 Owner Joroku-san is returning to Wakayama. Lunchtime opening: 11:30 Raw egg rice: 300 yen I first came here about six months ago and have been coming ever since. Whenever I crave it, I come to Namba. The noodles are delicious, with a slight sourness. Sardine soy sauce: 900 yen 12:30 It was really delicious. The soy sauce was quite strong. I’d love to come back at night. It’s definitely delicious. I love ramen noodles. I also like sushi. Hayashi Sushi It was light and easy to eat. It wasn’t as rich as it looked. It was delicious. Thanks for the meal. Closes at 3:00 PM Staff) Was it Good Night Ramen? Do you know about it? Staff) It’s not just Good Morning Ramen. I only go once a month.
I’m not opposed to Good Morning Ramen. I’m open late once a month.
I’m allowed to do that. I do daytime and nighttime business, finishing at 9 p.m. I’m allowed to work alone only between 11 a.m. and 1 a.m. Thank you very much. The last customer of the day has left. Thank you for the meal. Thank you! Thank you for today! The love from the customers is palpable.
An inside look at a ramen restaurant in Osaka with long lines.

店名　麺屋 丈六
地図　https://maps.app.goo.gl/pYYMyR714YhhPAbJA
住所　大阪市中央区難波千日前６−１６
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