有名ホテルで腕を磨いたベテランフレンチシェフの新たな挑戦！至極の中華そばを求め世界中から観光客が訪れる名店！海外から称賛される行列に並んでも食べたい東京･銀座のミシュランガイドに掲載されるラーメン店！

有名ホテルで腕を磨いたベテランフレンチシェフの新たな挑戦！至極の中華そばを求め世界中から観光客が訪れる名店！海外から称賛される行列に並んでも食べたい東京･銀座のミシュランガイドに掲載されるラーメン店！

This time, we will be introducing a famous ramen restaurant that is a must-try when you visit Tokyo, Ginza Hachigo, where people line up every day. We were given special permission to film inside the restaurant . Speaking of Hachigo, it’s a popular ramen restaurant in Tokyo’s Ginza district, visited by tourists from around the world to enjoy its flavors. Chef Matsumura, who has worked as a French chef for many years at a famous hotel, opened this restaurant with the desire to take on the world of ramen, drawing on his skills and experience. Some of the ingredients and preparation methods are not disclosed, so we were given permission to film, starting with the preparation of the special soup, which takes two days to complete. Ramen is a casual food, so even if a French chef makes it, it is something that many people will enjoy, so we don’t think it’s anything special. The large pot, filled with ingredients and water, weighs about 100 kg. We were able to see some of the ingredients used . It seems that they use ingredients such as shiitake mushrooms, kelp, dried tomatoes, as well as green onions and ginger. The inosinic acid in dried tomatoes, the glutamic acid in kelp, the guanylic acid in shiitake mushrooms, and dried scallops all contain umami compounds such as glutamic acid and inosinic acid. The combination of animal-based umami creates a synergistic effect, bringing out the umami. Preparing the boiled eggs in Ginza Many customers are repeat customers of Hachigo, and many of them are New York residents who make reservations online before coming to Japan and visit regularly during their stay. Asking if they live in Japan, they say they often receive reservations from overseas customers who want to eat at Hachigo many times during their stay. One customer even came three days in a row, staying in Yokohama but having time before a flight, so they were willing to wait in line to eat. The boiled eggs at Ginza Hachigo are marinated in a special sauce made with kelp stock. They also prepare rice for the “meat rice” that is served alongside the ramen. The soup is prepared over a long period of time while controlling the temperature, so the soup is stirred and skimmed off scum in between tasks. Kyoto’s Kujo Negi (green onions) Hachigo has been featured in media from all over the world, including Spanish newspapers and German magazines. Preparing the soup and ingredients takes a long time, and involves repeated, very delicate work such as temperature control and skimming off scum while observing the situation. The homemade bamboo shoots are mildly seasoned, so if you want to enjoy the bamboo shoots alone, it would be delicious to season them with a spicy sesame oil. As the night breaks, the sun rises and it becomes bright outside. The staff arrive at work, preparing the ingredients and opening the store. Preparing ravioli made with foie gras and truffles. Wontons made at Asakusa Kaikaro. Originally, they are made as wontons, but since they are just wontons, they are not very interesting, so they are made as ravioli, inspired by Italian cuisine. If you are going to fry them, gyoza skins are more delicious, but since they are used in noodle dishes, the smooth texture is also good, so they are prepared as wontons. Each one is prepared large, so it is filling and satisfying to eat. Using ginger and green onions in the soup adds a fragrance to the oil, making it very delicious. Ravioli is a popular ingredient that is only served in limited quantities each day. Ginza The noodles used at Hachigo are special noodles made at Asakusa Kaikaro, a long-established noodle factory in Tokyo. This video shows a recent up-close look at the noodle production process at Asakusa Kaikaro. Inspired by the production of noodles for Chukasoba Katsumoto, masked noodle craftsmen Phoenix Karasu and Chef Matsumura began crafting their ideal noodles, perfecting the noodles used at Ginza Hachigo. They source these special noodles from Asakusa Kaikaro every day, carefully calculating everything from the wheat blend to the thickness and texture of the noodles, and even the length required for customers to slurp them down. Based on durum wheat semolina, which is also used for making pasta, the noodles are less likely to stretch, and offer a pleasant texture and smooth texture. Chef Matsumura and Phoenix Karasu’s carefully crafted Chinese noodles are made extra long so that they can be slurped up three times before being enjoyed. To ensure the noodles are straight and long, they are delivered to the restaurant. Ginza The custom-made noodles delivered to Hachigo are weighed by hand every morning and sorted into individual portions . Next comes the preparation of the char siu. The char siu was painstakingly prepared over three days. Special homemade pork fillets The pork fillets are cut according to size and shape, and are divided into parts to be used in ramen and parts to be used in meat rice. There was some activity in making the soup as well. The kelp that had been on the fire is removed. From here, the important process of transferring the flavor from the ingredients that had been on the fire begins, and the work of straining the soup begins. For the meat rice side dish, they use the ends of the pork fillets cut into cubes. Even if I were to reveal some of the ingredients and work process, I don’t think it would be possible to make the same thing, so I asked for permission to take some photos… but even so, there may be some parts that give you some hints… but even if I were to reveal them, it would still be impossible to make something exactly the same, so I use bold, thickly cut parts of the pork fillets for the ramen. The tea that they serve to customers is Kaga Bancha, and they apparently roast it every day to bring out the tea’s aroma. A lot of Kujo leeks are added to the soup and it is set on the fire. Customers start lining up outside the restaurant more than an hour before it opens, waiting for it to open. The flavor and aroma from the aromatic vegetables is transferred to the soup, resulting in a flavorful ramen soup. Making the soup is a time-consuming and labor-intensive process. It’s Kuri. We are currently straining the soup, and here is what we prepared the other day. The small portions of Asakusa Kaikaro’s custom-made noodles have also been brought to the kitchen. We will continue making the soup until the last minute before opening time. It will soon be time to open. We are open. Out of consideration for customers who have made reservations and those waiting in line, we were not able to take photos during business hours, but we were able to take photos of the restaurant’s constantly full-house operation with a fixed camera. On the second day of filming, we started by finishing the soup, which has been prepared since the day before. The soup is heated the day before and strained by hand to create a gelatinous soup packed with umami. The finishing process for making the soup is a company secret, so we started filming after the finishing work was completed. For the purpose of filming, we put the finished soup in a bowl to check its transparency. On the second day of the interview, we were also able to film part of the preparation of the ravioli, which was not available the day before. There are restaurants that use ingredients and soups that use truffle oil, but there are probably very few restaurants that actually use chopped truffles as ingredients, due to the cost. On this day, there was a line before the store opened, and just like the day before, most of the overseas customers were there. After closing, we were given special permission to film the ramen at Ginza Hachigo from the cooking process. The menu includes ramen noodles, special ramen noodles with seasoned eggs and different ingredients, and a special ramen topped with limited-quantity ravioli. Side dishes include meat rice and a simple menu. Ginza Hachigo is famous for its ramen that does not use any seasoning (ramen sauce), which is very rare for ramen. The special Chinese noodles at Hachigo’s Asakusa Kaikaro are longer than the noodles found in regular ramen shops, and are made to be long enough to be enjoyed with three sips. The chef’s special soup is made over two days. The thickly cut special pork fillet is topped with a boiled egg, homemade ravioli made with foie gras and truffles, and topped with bamboo shoots and Kujo leeks, to create the chef’s special Chinese noodles. The rich, flavorful soup is made up of layers of delicious flavors from various ingredients. Asakusa Kaikaro’s special noodles are made to go well with the soup, and are characterized by their crispness and smooth texture. The special ravioli, which allows you to enjoy the aroma of truffles and the delicious flavor of foie gras, is also delicious. The size is satisfying, and the homemade bamboo shoots, with a gentle flavor, are a perfect match for the soup, making them a wonderful supporting role with a wonderful texture. Like the bamboo shoots, the softly cooked eggs are exquisitely soft, and the yolk is softened by adding the soup, giving the dish an even more refined flavor. The soup, with its delicate flavor, is so delicious you’ll want to drink it all up, leaving you with a sense of satisfaction and a smile on your face. It’s a special bowl you’ll want to try again. Chef Matsumura often asks for his autographs from tourists from all over the world who visit Tokyo to try his ramen, and many fans return to Ginza Hachigo out of respect for his flavor and personality . I spent two days with Chef Matsumura, starting early in the morning, talking and photographing him. It was a truly precious experience , and I hope you’ll enjoy his special ramen when you visit Tokyo.

#japaneserestaurant #japanesefood #japanfood

東京･銀座 ミシュランガイドにも掲載される世界中から観光客が訪れる｢銀座 八五｣｡

フレンチシェフ松村氏が､フレンチの技法をラーメンに取り入れ開業した｢中華そば勝本｣に続く､新たなお店として立ち上げた行列のできる人気店｡
老舗製麺所｢浅草開化楼｣の特注麺を使った至極の1杯は連日多くのお客様を満足させる｢東京に訪れたら絶対に立ち寄りたい繁盛店｣で2日かけて仕上げるスープづくりから､特別に撮影の許可をいただくことができました｡

Part.1 銀座 八五の特注麺を製造する老舗製麺所｢浅草開化楼｣に密着

【店舗】銀座 八五
【住所】東京都中央区銀座3-14-2
【Map】https://maps.app.goo.gl/pd2b5em1dM9YScgX7
https://katsumoto-japan.com/ginza_hachigou.html
https://www.tablecheck.com/shops/ginza-hachigou/reserve?utm_source=google
https://x.com/ginza_hachigou
https://www.instagram.com/ginza_hachigou/

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