北海道で４０年続くラーメン屋の鮮やかな鍋捌き。１日２５０人が訪れる町中華に密着

北海道で４０年続くラーメン屋の鮮やかな鍋捌き。１日２５０人が訪れる町中華に密着

Working men rush to the town center that has been in business for over 40 years!
Ryukatei. Tantan Ramen” has been popular since its opening. Drink up every drop! It’s all gone! Fried noodles with starchy sauce. Yay! How many years have you been going there? A regular who has been going there for 20 years. He eats almost everything on the menu. Popular menu “Gomoku Tamago Teishoku”. Stir-fried egg with vegetables. Chinese noodles. Half fried rice. Homemade chashu-men. Always the same, delicious! The best! Delicious! Nopporotunda-cho, Ebetsu-shi, Hokkaido, Japan. Near the intersection of 3rd and Shirakaba Streets. Established in 1984.
Ryukatei. Ryukatei has been a local favorite for over 40 years. Up to 250 people a day visit Ryukatei. Second generation owner (48 yrs. old). Naganegi (Japanese leek) from Minamihoro, Hokkaido, Japan. Cut green onion. (Owner) It’s been about 42 years, the restaurant has been in business. The owner is the second generation and has been taking over the store from his parents for about 20 years. The owner’s mother still stands in the kitchen with him. Green onions are cut. Five kilograms of leeks are used up in about one day. Cooking rice. Hokkaido brand rice “Nanatsuboshi” is used. Cabbage used for claypot dish. Both cabbage and Chinese cabbage are from Hokkaido. Big and splendid Chinese cabbage. Cut the leaves into large pieces and the roots into smaller pieces. Cut the core part diagonally and cut it into small pieces. It’s easy to cook. The owner and the employee’s parents went to school together, and they have always been close. I’ve been coming here to eat since I was a little kid. I started working here when I was 22 years old. He’s a 20-year veteran employee. Onions for ramen soup. Boils noodles for ankake yakisoba. Making noodles for yakisoba from fresh noodles, not using steamed noodles. Special order noodles (medium thin and straight) made by Nishiyama Seimen, based in Sapporo. Kettle in which noodles are boiled is washed. New hot water used when opening. Homemade pork shoulder roast. Pork shoulder roast, which has been left to rest for a day. Rice is cooked. (Staff) How did you start your restaurant? (Owner) My mother started the store. She was originally a hairdresser, our mother. (Mother) I was originally a hairdresser, my mother. My husband was a cook. I thought it would be nice if my husband and I could run a restaurant together in the future. My son had just entered the first grade of elementary school. When I was thinking about doing some work. (In front of the store) a road called Birch Street had just opened. Hokkaido Nopporo High School was built behind here. So I thought I would do student ramen with high school students. And we started. (Staff) (From the beginning) You didn’t start the restaurant with your husband. (Mother) Not if we did it together from the beginning. If by any chance we lose the restaurant. I won’t be able to eat. That’s why I went to training on the side. Later, when the store became stable, her husband left the company and the two of them started working together in the store. Egg preparation. (Staff) That’s a very big skim, is that enough for one day? (Owner) If it were Saturday or Sunday, it would be gone. Soup is made from pork bones, shoulder roast pork, onions, and vegetables. Preparation of table-top seasonings. Wipe condiments clean. Menus are wiped clean. I spoke to a regular who had been waiting in line since 15 minutes after the restaurant opened. A regular who has been going to the store for almost 30 years since the previous generation. (Staff) How often do you come here? Once a week. I asked for recommendations from regulars. When I first came here, it was “Kokumiso Ramen”. For the last 2 years or so, it has been “Tantan Ramen”. Opened at 11:30. Opening hours (closed on Tuesdays).
11:30-14:30.
17:00-20:30. Parking in front of and just outside the store. Fried noodle with starchy sauce (1050yen).
Tantan ramen (small and medium spicy) 1100yen. Hui khoi lo rice bowl 1100yen.
Half fried rice set 1100yen. Gomoku-tamago set meal 1150yen.
Gyoza set meal 950yen. 3 sheets of nori 80yen.
Large serving +150yen. Vinegar, soy sauce, mustard, raayu, pepper, ichimi, garlic, and ground pepper. Total 31 seats. 9 seats at counter. Table 10 seats. Small table seats 12. Customers arrive one after another. (Staff) There are quite a few kinds of ramen. (Owner) This is also because we have hardly reduced it since the opening of the restaurant. It’s like it increased. (Staff) What would you recommend? (Owner) For ramen, I recommend “Tintin ramen”. (Owner) If it is ramen, it is “Tintin Ramen”. Order “Gomoku Ankake Fried Noodles”. Order Fried Noodles with Five Meat Ankake (large portion), Tantan Ramen and small rice. Make go-moku ankake yakisoba (fried noodles with starchy sauce). Make bean paste at the same time. Stir-fry pork, shrimp and Chinese cabbage. Carrots, kikurage mushrooms, bamboo shoots are added. Lightly cooked using 2 pots. Seasonings and broth are added. Taste check. Thicken the bean paste. Bean paste is completed. Noodles are baked savory. Drizzling a lot of bean jam on top of noodles. Fried noodle with five-meat starchy sauce is completed. Ankake yakisoba arrives. Raising both hands in joy, “Yay!” . Slowly enjoying the hot ankake yakisoba. A lot of ingredients in this dish make it a hearty dish! I ate it all up! Gomoku Ankake Yakisoba arrives for this man as well. First, he takes a bite! Hot red bean paste and noodles are tossed together and sipped! Yum! My hands don’t stop. It’s so good, you can’t stop nodding your head! It’s finished up in no time! Tantan ramen noodles (medium hot) is made. Bean sprouts. Soup. Add homemade sesame sauce (sesame sauce). Pour soup. Boils noodles. Noodles are thoroughly drained from water. Put bean sprouts, plenty of green onion and chashu pork. Sesame. Tintin ramen noodles are completed. First of all, soup is gulped…. Sesame-scented rich spicy soup is so good, I can’t stop eating! Sipping hot noodles with thick soup. Chewing white rice which I ordered additionally… You’re sweating good! Delicious and spicy soup, can’t stop eating white rice…! I drink every drop of soup and finish it neatly! All of them went! (Staff) Do you often serve set meals? (Owner) I serve pretty much all of them. I think it’s like “Gomoku Tamago Teishoku”. Popular menu “Gomoku-dama Teishoku”. Stir-fried egg with vegetables. Many customers ordered “Gomoku Tamago Teishoku” during the interview. Making “Gomoku Tamaki Teishoku”. Stir-fry shrimp and pork. Chinese cabbage, kikurage mushrooms, carrots, etc. are added. Fry eggs softly. Stir-fry eggs and ingredients to complete Gomoku Tamago Teishoku. Exhausted bone ramen order comes in. Seasoned pork loin is deep-fried. Making ramen noodles. Crispy and crispy fried. Freshly fried Chinese Fried Bone Roe on top. Kidney beans, green beans. Menma. Exhausted bone ramen is completed. Exhausted Bone Ramen 1,200yen. Deep-fried pork bone. Simple but well balanced soup. Medium thin straight noodles with wheat flavor! Lunch time comes, and customers are coming in one after another. A large number of orders come in. 4 ramen noodles are made. Bean sprouts. 4 generous pieces of homemade chashu pork, wakame seaweed, bamboo shoots. Homemade chashu-men noodles with a lot of green onions. Finish Tantan Ramen. Tintin ramen. Finish Negi Miso Ramen. Plenty of white onion. Negi miso ramen is ready. Cantonese Ramen is completed. Half fried rice is made. Fry eggs. Rice. Half fried rice is completed. Set soup prepared. (Staff) What did you order today? Homemade chashu-men. Negi miso ramen. Each ordered half fried rice. I think it is delicious and the volume is good. Parking lot was full. Customers came to the store uninterruptedly. Orders continue to come in. Making ankake yakisoba (fried noodles with starchy sauce). Make shredded stir-fried rice bowl. Bell peppers. Shredded stir-fried rice bowl. Ryukatei’s sauce is all homemade. All the sauce for raayu, siba-ma-jang, and hoi khao-lo are also handmade. Some of them have been passed down from the previous generation. It’s not exactly an improvement, but we make it better without changing the taste. That’s quite a bit of research. Make a hoi polloi bowl. Stir-fry pork and green pepper. Cabbage. Completion of hoi polloi bowl. Hui khoi lo set meal is completed. Yes! The best! Delicious! (Staff) Do you come to the restaurant often? A little bit. (Staff) When you come to the restaurant, is it a fixed hoikorow? Hui khoi lo, tan tan ramen, and so on. It’s very tasty! The atmosphere of the restaurant is also good! A hearty portion of hoi khoi roe! He quickly throws some white rice into his mouth. Rich and sweet miso sauce makes the rice hard to stop…! I can’t stop eating…. Finished the meal nicely! A delicious set meal cheers me up and makes me work harder in the afternoon! (Staff) How was the taste? The best! Always the same, delicious! Customers come to the restaurant without interruption. Tenshinhan is ready. Gyoza set meal is made. Order for hoi khoi roe set meal is placed. Hui khoi lo set meal is completed. (Staff) What did you order today? Tantan ramen and hoi khoi set meal. It is very delicious! When you want punch. I come here when I want to eat with gusto. (Owner) I get this a lot. (Owner) A hearty “Gomoku Rice Noodle” with half Ankake Fried Noodle and half Fried Rice on top. Fried noodles with starchy sauce, half fried rice, half noodles with starchy sauce. Making Fried rice with egg and noodles. Make ankake (fried rice with starchy sauce). Pouring a lot of hot bean jam. Gomoku noodle rice is ready. Gomoku men-meshi rice 1,100 yen. Set soup and pickles. Hot starchy sauce is nice and filling. Crispy and fragrant noodle and thick starchy sauce is the best! The volume of this dish is very satisfying, you can also eat egg fried rice! First time visitor to the restaurant. （I looked up (the restaurant) and it looked good, and I wanted to eat there. (Staff) How do you like it? You should actually try it. Twice. It’s delicious. Sesame oil is very good. It’s delicious with sweet and spicy red bean paste. I came here to have tantan ramen. Making 4 bowls of tantan ramen. Owner drains noodles firmly. (Owner) It’s been a long time. He says it’s a yugiri he learned from his predecessor. He is making sure the soup is not too thin. Regular customers ordering ramen (salt) and tantan ramen. (Staff) I was told you are a regular customer. How long have you been coming here? He was a regular for 20 years. (Staff) What do you like about it? Because it’s delicious! You’ll want to eat it! And they feel free to talk to me. How many times a month do you come here? I’ve been here more than you. (Staff) Sometimes you come separately. I come alone. He says he eats almost everything on the menu. (Staff) Which of those dishes did you enjoy? Tantan Ramen or Fried Noodles with Five Meal Ankake. An order of fried noodle with five-meat starchy sauce is placed. Oyster ramen noodles are made. Oysters, plump and large. White onion. Sesame. Oyster ramen is completed. Fried rice is made. Fried rice 1000 yen (large portion + 150 yen). Fried rice is moist and flavorful! A set of pickles and soup. Soup filled with flavor goes well with fried rice! Order of Cantonese ramen and ramen noodles (soy sauce) comes in. Orders for Gomoku Ankake Fried Noodles and Gomoku Rice Noodles come in. Lots of ankkake yakisoba and gomoku rice noodles are completed. 14:30 Lunch business ends. Order Tantan Ramen. Tantan ramen is completed. Tantan Ramen (medium hot) 1100yen. Thick and tasty spicy soup with sesame aroma is too good…. The homemade chashu pork is so delicious that you can chew it. Thick soup is soaked with noodle, so you can’t stop eating…! A local favorite that you will want to go back to for decades!

店名　柳華亭
地図　https://maps.app.goo.gl/ZE1sEF8fNi71eeSW6
住所　北海道江別市野幌屯田町４２−２１

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