早朝の住宅地に大行列！？讃岐が誇る最強ラーメン屋さんが衝撃だった、、
Open from 6 AM!
Sanuki Ramen Shop “Hamadō” Niboshi Soba available only for 2 hours in the morning! Got up early to come here I’d take this soup home with me if I could It’s the best The broth is great. This is delicious. It’s delicious. We can confidently call it
Sanuki Ramen. we can now confidently proclaim Up to 350 customers come for the first ramen of the morning!
A close look at the shop where Sanuki Ramen originated 3:29 (Prep starts as early as 2:00 AM)
Mino-cho, Mitoyo City, Kagawa Prefecture Owner Mr. Mori (67 years old) The owner’s son (38 years old)
Owner of Hamando Hamando, a nationally famous ramen shop that established the Sanuki ramen genre We follow two shops: Hamando, located next to Hamando and opening at 6 AM,
and Hamado, specializing in morning ramen. Hamando is
right next to this shop Hamando is a Jizo statue People within about a 300m radius of here call it “Hamando-san.” I named it Hamando because it’s four random hiragana characters and you’ll never forget it once you hear it. That’s the idea
behind the name. Slowly simmer pork, chicken, and vegetables
to create an animal-based broth. The shop owner’s mother (89 years old)
Her day begins with feeding the cats. Green onions. Sanuki Ramen Mandou, Asa Ramen Hamado
Cutting a huge amount of green onions for two shops Sometimes we use 10 kilograms of green onions Sometimes we cut this entire box This is 10kg though Once I’m done with this,
I’ll help out at the main store with things like putting in the menma
and other small tasks. Staff) What time do you start in the morning? I always come here around 4 a.m. I get up at 3 a.m. all year round The green onion prep is done 4:35 Bleeding the pork bones for the soup Thoroughly bleed the soup ingredients in boiling water
to achieve a clear, pure chintan soup free of off-flavors Bleeding complete on the pork knuckles Cool thoroughly in ice water to remove scum
Use for the soup as needed Preparing the chashu pork Cut the shoulder loin meat in half The chashu for nearly 10 affiliated stores
is also prepared here Approximately 40 kilograms of pork are used Seasoned with salt, sugar, and other seasonings The seasoned pork is individually packaged and delivered to other stores. A flavored oil made with chicken fat and dried sardine broth.
Used for chashu rice and the dipping sauce. Bowls are thoroughly warmed
Commitment to serving piping hot ramen Staff) How did you get into this line of work? My dad was in the food service industry
since I was young I grew up watching his back I grew up eating my dad’s ramen
since I was little I loved the ramen
my dad made I guess I always wanted to try it myself.
That feeling was there. Staff) Morning ramen is one-person operation? Morning ramen, yeah… For these 8 seats, I’m doing it solo.
I’m allowed to do it. If there’s someone who wants to go independent, I think solo operation shops will probably
will likely become the norm going forward, so I have them rotate between stations
and such. Putting on aprons in preparation for opening. 5:43
Customers purchase meal tickets before opening Customers line up one after another in front of the ticket machine Handing meal tickets to the owner and waiting for opening Customers continue arriving one after another
to purchase meal tickets A line of customers waiting for the shop to open forms in front of the store. The shop is located on the JR Yosan Line, a 11-minute walk from Mino Station.
11 minutes on foot A square building on the same lot as Hamando
Established 1999 Morning Ramen Hamado Early to bed, early to rise, Morning Ramen Hamando Business Hours
6:00 AM – 11:00 AM (Last Order 10:45 AM) Regular Holiday: Wednesday
(If Wednesday is a holiday, closed the following day) Niboshi Soba served from 6:00 AM to 8:00 AM
Chuka Soba served from 8:00 AM to 11:00 AM Niboshi Soba (Thin Noodles / Flat Noodles) 500 yen
Chashu Rice 300 yen Chinese Soba (Thin Noodles / Flat Noodles) 700 yen
Rice with Raw Egg 200 yen Orders are placed using meal tickets
Purchase at the ticket machine right by the entrance Greetings A 21-year-old man training to become independent
cuts the chashu pork Prepares the bowls with the seasoning base
to serve ramen immediately after opening Pours the soup 6:00 Opening Customers waiting outside enter one after another Business is open Four customers (two men, two women) enter the shop The shop was full immediately after opening Preparing chashu rice Low-temperature cooked char siu pork, egg yolk, green onions Sprinkle with pepper and aromatic oil
Char siu rice complete As soon as we sat down
Chashu rice arrived at the table This gentleman also
ordered char siu rice. Dashi soy sauce While thoroughly mixing the egg… The morning ramen, Niboshi Soba, also arrives. Niboshi Soba (Thin Noodles) Sip the soup with a spoon Then wolf down the chashu rice too Slurp the noodles in one go Alternating between chashu rice and
ramen for maximum enjoyment! Boil the noodles Pour the soup into the bowl Add the boiled noodles
Arrange the noodles Matsuyama fried tofu, green onions, boiled egg Morning ramen: Niboshi Soba is ready Sorry to keep you waiting Niboshi Soba (Thin Noodles) 500 yen The rich flavor of the first morning broth
The aroma of the dried sardine broth is irresistible… A sip of the soup… The golden, clear broth
has a refreshing, gentle flavor. Taking a bite of the noodles. The thin noodles cling perfectly to the soup
and slide down smoothly, delicious enough to eat from morning onward. The fried tofu and simmered egg
pair perfectly with the gentle broth! So delicious you can drink it all down first thing in the morning! Pour the piping hot soup into the bowl. Drain the cooked flat noodles
thoroughly and add them to the soup Arrange the noodles and add the toppings Excuse me
Sorry to keep you waiting It’s very hot
Please be careful Two people finish eating first and leave their seats Take care
Thank you Have a good day! Staff) What time did you arrive today? It’s 5:20. The owner’s service and
smile are really great. It’s a wonderful shop. Staff) How is the ramen taste? It’s the best! Two people (male and female) sit down Cut the chashu pork Place it on top of the rice Egg yolk Green onion Black pepper Finish by drizzling aromatic oil over it
Chashu rice is complete Here’s your chashu rice bowl Pour in the dashi soy sauce. Eat the chashu rice
and wait for the ramen to be ready… Pour the dried sardine broth into a small pot and warm it Boil the noodles Pour in the warmed broth Drain thoroughly Ramen arrives at the table Female customer
Takes a sip of the dried sardine broth Savors the second sip
Nods in appreciation of the deliciousness With the light aroma of niboshi broth
Slurping down the noodles Taking a bite of the soft fried tofu Drink the soup
clean to the last drop Both finish everything and leave the shop Have a good trip
Thank you Take care and have a good trip!
Thank you Niboshi Soba (Flat Noodles) 6:19 Good morning
Welcome Sorry to keep you waiting.
Large portion of flat noodles, right? Well, it’s morning ramen after all. Starting bright and early, huh?
I figured I should go too, Trying to cheer everyone up. Checking their expressions and all.
I mean, I’m trying to serve them properly, but… Saying “Have a good day!” cheerfully If the customers leave smiling
and happy, it gives us a sense of purpose too. That’s really the only
reason I find my job rewarding. The order might be a bit mixed up
These are thin noodles, right? Take the pepper on the table
and sprinkle it on generously The pepper brings out the soup’s umami
and makes the spoon and chopsticks move faster! One male customer arrives
Purchases a meal ticket and sits down Chicken mince miso ramen Pepper Slurps noodles in one go… Bites into the chashu pork 6:44 The shop owner’s mother finishes work
and exchanges greetings with customers She pedals her bicycle home with such ease
you’d never guess she’s 89 Man in black
A second bowl of morning ramen! Sorry to keep you waiting
This is your chashu rice bowl Drizzle on plenty of dashi soy sauce. Staff) Do you come to the shop often? Yes If it’s a lot, I come about twice a week. Delicious! One male customer
Orders chashu rice Dashi soy sauce The egg yolk coats it perfectly
Bites into the chashu rice Savoring the soup
with its distinct dried sardine aroma Eating the chewy, flat noodles
along with the rice First, finish the chashu rice completely Lift the bowl and drink the ramen soup
down to the very last drop Finish everything cleanly and leave the shop Staff) Do you come to the shop often? A customer who came from Takamatsu City Got up early to come Owner) He’s a core regular Staff) What do you like about the shop? The soup here. Most niboshi soba places have
that powdered dried sardine stuff in it, right? But here, it’s not gritty at all. The soup is clear
and has no off-flavors. It’s refreshing.
It goes well with rice too. I’d almost want to take this soup home with me. 39,818
Both of them thoroughly
finished their soup and cleaned their bowls! Placed their bowls on top and left the shop 7:05 Good morning
Welcome! Please have a seat. Sorry to keep you waiting. Flat noodles, right? Thin noodles. A customer who visits every month Staff) What do you like about our shop
that makes you want to come back? The flavor, I guess The refreshing (soup). Thank you Customers keep coming in
seeking the limited-time niboshi soba available until 8:00 The morning niboshi soba features
a broth made from 100% dried sardines with fried tofu, green onions, and egg It’s called Matsuyama-age, a fairly famous fried tofu from Ehime Prefecture. They put it on top of soup or miso soup
and people over there eat it like that Instead of chashu, since it’s first thing in the morning Plant-based protein, soybeans
That’s another reason it’s used as a topping. Here’s another one.
It’s hot, so be careful. When it changes to Chinese-style noodles the niboshi broth and the animal-based broth blend together. The main shop prepares it from the morning. Chicken soup and pork soup
Animal-based soup and The double soup for the niboshi soba
is essentially a chūka soba base From there, the toppings become chashu pork,
menma bamboo shoots, and green onions. 8:10
Switch to Chinese-style noodles Sorry to keep you waiting. It’s flat noodles.
It’s hot, so please be careful. Chashu, green onions, bamboo shoots Top with a boiled egg to complete the Chinese noodles Making chashu rice Chicken oil Chashu rice 300 yen Dashi soy sauce Break the egg yolk and mix it thoroughly with the chashu and rice
to let the flavors meld together The flavor of the chicken oil and the moist chashu
are an irresistible match! 10:45 L.O. Closing After this, starting at 11:00,
business begins at “Sanuki Ramen Hamando”. Staff) Is that the end of morning service? It’s over. Thanks to everyone, we had
plenty of customers coming in from the morning today. It’s really something that so many people
went out of their way to line up from the morning.
and stopping by
is truly appreciated. Skim the scum off the chicken broth
that’s been simmering in the kitchen. Scoop out the chicken fat with a ladle. Strain it cleanly to complete the chicken fat. Transfer the skimmed chicken fat to a storage bag. Remove the back fat from the pork broth The broth simmers for 5-6 hours starting first thing in the morning
It continues simmering throughout the lunch service Preparing staff meals Chashu pork trimmings Placing the boiled egg with broken flesh on top Morning staff meal: Paitan Ramen complete Once prep work settled down, we ate our staff meal The employee who was preparing the soup
also eats breakfast A 21-year-old male apprentice
makes his own staff ramen After the hectic morning service ends
We take a breather and eat breakfast Staff) How many hours for the chashu? Seven and a half hours in a sous-vide cooker. Right at the pork’s coagulation temperature …to slowly cook it through It’s a light pink color, but
it’s cooked all the way through. It’s rare chashu. Vacuum-seal it in a pouch
to let the flavors meld Let it rest, then grill it again. Then, after this, thoroughly chill it in water again. Chill it to let the flavors
settle, you know? Chilled to let the flavors meld
Remove the fat from the chashu The removed fat is used in the soup Packaging roasted pork for other stores Shop owner Mr. Mori tastes his apprentice’s ramen Staff) Does Mr. Mori work at the shop now? Right now I’m kind of… …preaching the gospel of niboshi ramen For the rest of this fiscal year,
I won’t be standing much, I won’t have time to stand. Staff) Before you opened the ramen shop,
did you originally run an izakaya? I trained for three years and ran a robatayaki restaurant in the next town over. I’ve been serving ramen since my izakaya days. Even during my apprenticeship, I’d make ramen for staff meals. I also studied fish And back then, I worked with all kinds of dried goods too I was just voraciously trying everything, like “How about this?” I started my business
and this year marks my 40th year. Originally, the shop name was Mori Ramen, but When the current form, the prototype, was established, we moved the shop here and made it permanent. Staff) Did the previous “Ramen Mori”
serve ramen that was different from the current style? It was completely different. But it was delicious. It had absolutely nothing to do with our style.
Other places too Like having business hours limited to just four hours during the day or letting customers choose their noodles, or using different noodles
depending on the ramen, From what I remember, other shops
almost never did that. Staff) What kind of ramen was available in Kagawa Prefecture back then? Roughly speaking, it was like the ramen you’d have to finish off a meal at an izakaya. Ramen specialty shops and street stall ramen Like Chinese-style noodles at an udon restaurant I feel like everyone says
it basically falls into those three categories Even when we first started serving ramen,
we advertised it as Sanuki-style ramen, but back then it was still pretty vague. Staff) What kind of ramen were you
serving back then? What you’d commonly call Chinese-style noodles from a udon restaurant. You could call it the “for-show” version. There was a light version and a rich version, and… That was delicious in its own way. 9:57
Hanging the noren curtain at Hamando Inside the grounds, past the stone-paved path,
a traditional-style building is “Hamando”. We’re preparing now. Wiping down the tables
Avoiding condiments, wiping every corner Thoroughly wiping under the tables Thoroughly wipe down the chairs in the waiting area Waiting area Place cold water on the table Parking: 5 spaces next to the store
Free parking for 20 cars nearby Business Hours
11:00 AM – 3:00 PM Closed Wednesdays Ordering here also uses meal tickets Hamando, Paitan, Shoyu 850 yen Salt 850 yen
Seasonal Special Chilled 850 yen Tsukemen, Rich Seafood White Broth 970 yen
Kamata-men 850 yen When you can’t decide what to eat…?
Recommended Ramen About Ramen 12 table seats
13 counter seats Table condiments
Pepper Souvenirs also sold in the restaurant Several types of sauce line the kitchen (From right) Light, Rich, Salt Chicken oil, fish powder Before opening, the waiting area
fills up with customers all at once Opens at 11:00 Guiding customers in order Mr. Mori’s energetic voice echoes through the shop Four customers with children arrive Check meal tickets Pouring soup and backfat into bowls Hamando Ramen, Kamatama Noodles Excuse me
Hamando Large Customer Here’s your Kamatama noodles. Our signature Hamando Ramen. Hamando Ramen, Shoyu Ramen
(with seasoned egg topping) Pouring cold clear broth Limited-time cold ramen Tsukemen Hamando Ramen 11:17 Akaton Ramen, Hamando Ramen This one is the Chin Tan I prepared earlier combined with Japanese-style broth. This is paitan soup. This is back fat. Back fat. Three customers (one man, two women) enter the shop Combine the Japanese-style broth with the pork bone soup
and add the back fat to the bowl to make Hamando Ramen Thank you It has back fat but it’s light and delicious!
Hamando Ramen is complete Excuse me, that’ll be two Hamando. A sip of the soup with back fat… Delicious! Slurping down the medium-thick noodles with a satisfying bite
in one go Pour the rich, savory chintan soup
over white rice… Pepper Turn it into a rice porridge style
and savor the soup! Hamando Ramen (extra char siu) The man who ordered extra char siu
Takes several sips of soup with his spoon He takes a big bite of one of the generously piled
char siu slices. He savors the exquisite blend of seafood and animal-based umami flavors
in this superb ramen! Prepare the dipping noodles
Place the rich sauce, green onions, and fish powder into the bowl Rinse the cooked thick noodles
in cold water to firm them up Drain thoroughly and arrange in the bowl Tsukemen is complete 4 customers arrive Paitan Soup Paitan Ramen
Rich seafood white soup ramen is ready. Excuse me.
Here’s your Paitan Ramen The whole family enjoys ramen together 11:57 The parking lot never empties
Customers keep coming Hamando Ramen
(Flavored egg, extra char siu) Paitan Ramen The man who ordered Hamando Ramen The broth is good. This is tasty. Paitan Ramen, Shio Ramen Hamando Ramen Four women from the same company visit the shop Staff) What brought you
to the shop today? During our annual inventory at work
we get to eat ramen here It’s delicious. The noodles are unique
with a chewy texture and the broth is light and delicious. 12:34 Customers keep coming in one after another There are also customers at the waiting area in front of the shop Two customers (male and female) enter Thank you Our signature dish since the founding!
The soy sauce ramen is ready. Excuse me.
Here’s your soy sauce ramen. Please be careful, it’s hot. Add some pepper… Savor the light yet rich broth
with a spoon. The gentle, old-fashioned soup
and the noodles that blend perfectly are exquisite! Even after lunchtime, orders keep coming in
The kitchen keeps making ramen Hamando Ramen
(Extra Char Siu) Staff) Is it good? Boy nods. Staff) Do you often come to the shop with your family? This is our first time as a family. I’ve been here before, decades ago.
(came here) Staff) How is it? How does the ramen taste after so long? It’s delicious. The children are also enjoying the ramen Soy sauce ramen Staff) Have you been to the shop a few times? This is my first time at the main shop. It’s iriko broth, right? It’s a specialty, right? From the Seto Inland Sea. Staff) What would you like to order today? I’ll have the soy sauce. I’ll have the mandu. I thought it might be rich,
but it’s light. It was delicious. It seems like there are several (chains) I’d like to try going if I get the chance Staff) What’s the restaurant’s most popular menu item? I guess it’s the Hamando, right? Staff) What are the characteristics of the Hamando Ramen? It’s a double soup base, a double soup base of animal and seafood flavors. The president says it’s a ramen
inspired by udon. Hamando Ramen
was created so I was told it was made with that in mind. Staff) The back fat is floating on top.
Store Manager) That’s right. Hamando Ramen 850 yen It has backfat but isn’t overly rich
Hamando’s recommended ramen The clear broth harmonizes animal, dried sardine, and vegetable flavors
with the richness of backfat melting in for deliciousness. The low-temperature cooked char siu pork, bamboo shoots, and egg
also pair perfectly with the soup! The noodles, inspired by udon, have a smooth texture and a satisfyingly chewy bite
that you’ll find addictive. Closes at 3:00 PM
On the filming day, 300 customers visited, including Hamado. (Sanuki ramen) was just a product of chance. I started researching our rival udon shops. I worked really hard at it for about four and a half years. At the ramen shop back then
there was a manager I just prepared the soup and left it to the manager. I went on a journey to learn about udon. Then the stall owner and others or the landladies of the diners would say they were retiring and teach me their recipes At that time, I was only thinking about
soup made by adding ingredients. What I vaguely sensed was subtraction. Anyway, a balanced soup. Noodles, ingredients, and soup, right? Even if you add only the best ingredients it doesn’t necessarily make a good ramen.
That’s the interesting thing about ramen. It’s all about maintaining balance, you know? You have good ingredients, but it’s not about
using ingredients that compete with them. seasonings that complement them, or toppings,
or the way it’s made. I learned all that from masters across the western part of Takamatsu City. I learned various techniques from the masters.
I learned all that from masters across the western part of Takamatsu City. I refined those techniques in my own way I incorporated elements from people in Sanuki who make their living with ramen I became able to confidently
proclaim it as Sanuki ramen. I’ve also gained a real passion for it. It’s the know-how and the soul, right? Staff) How do you want to take the shop forward from here? Including my son and apprentices, I think the foundation is set. So I’ve already handed it over, or rather
I’ve left it to them. It’s not my place to be involved anymore. That said, I’m still a hands-on guy at heart. Ultimately, I want to do something
on my own. I developed a style of ramen
called “Hamando,” I aged it and made it into a morning ramen.
I specialized in dried sardines, but… I intended to do that alone. But everyone found it interesting
and it spread this far. I guess I’ll try again. Not ham-style.
Not dried sardine-based. I already have it in my head now, but ultimately, If I could do it alone, I’d want to keep doing it until I die. That’s what I think. I heard about the morning ramen you two sons serve during New Year’s. Next year will be the ninth time, I think. We come up with a new ramen every year, but Honestly, we’re running out of ideas now. We need to draw the line somewhere. I really should pass the torch to the younger generation, but I’ve perfected “Sanuki Ramen” by drawing on the spirit and techniques of those who came before.
Please give it a try.
店名
朝ラーメン 浜堂 本店
讃岐ラーメン はまんど
地図
https://maps.app.goo.gl/2LcfjpP9fSQziALn6
https://maps.app.goo.gl/TqCAnzmfSQzS7CqJ9
住所 香川県三豊市三野町大見３８７３
0:00 ダイジェスト
0:34 本編
うどんそば 四国 Udonsoba
https://www.youtube.com/channel/UCJgBEZGNmEf_WbOn-YPeoeg
#日本食 #ラーメン #香川グルメ