爆売れ北海道みそラーメン！鍋振りお姉さんが躍動する創業６８年ラーメンチェーン丨Japanese Ramen Food

爆売れ北海道みそラーメン！鍋振りお姉さんが躍動する創業６８年ラーメンチェーン丨Japanese Ramen Food

A close-up look at “Ramen Horyu,”
originating from Sapporo! I had the green onion ramen, and it was a little spicy. As the flavor spread in my mouth, a sweetness built up afterward. A crowded restaurant. I had the miso ramen, and it wasn’t too rich, it was light
and easy to eat. Fried rice, gyoza…
The piping hot ramen soaks right into your stomach… Inui-machi, Hakusan City, Ishikawa Prefecture
Along National Route 8. Ramen Horyu, Matto Branch. Their signature dish is miso ramen,
made with miso and noodles sourced from Sapporo. Lunchtime: Weekdays 11:00-15:00
Free onigiri (rice balls). A spacious interior. 30 table seats. 24 tatami-mat seats. 16 counter seats. 9:10 AM: Prep work is starting. Cutting the chashu (roast pork). Pork belly chashu. Finely chopped. Soup prepared from the previous day. It’s brought to a boil, the bones are removed, and then it’s finished. Noodles sourced from Sapporo. Preparing the menma (bamboo shoots). The menma is ready. Making onigiri. Using rice from Toyama Prefecture. The onigiri fillings—tuna mayo, plum, salmon, kelp,
and seaweed paste—are offered on a daily rotation. They make about 120 every day. Since up to 3 are free,
many people order 3. If we run out, we make more. Chashu Mayo. Making yukari (red shiso) onigiri. Up to 3 onigiri or 1 bowl of rice free
(Weekdays at lunch only). 10:25 AM Chili oil. Store Manager, Mr. Sakai (9 years employee). I was at another branch for about 3 years, but since I came back, which was about last year… That’s when I was
put in charge as store manager. Getting ready to open. This is paitan (white) soup. It’s a paitan soup with a pork bone base. The best-selling item is the miso ramen. As expected, it’s directly from Sapporo… We use their miso. “Authentic” is our selling point. We source the miso from Sapporo
to replicate the authentic taste. Open: 11:00 AM Miso Ramen (Salt & Soy Sauce also available) 890 yen, Green Onion Ramen 950 yen
Chashu-men 1200 yen, Ryu-Jiro 1200 yen Deluxe Back Fat Ramen 800 yen, Ginger Soy Sauce 800 yen
Vegetable Ramen 950 yen, Chuka Soba (Salt/Soy Sauce) 800 yen Toppings and set menus. Soy Sauce Tonkotsu 960 yen, Rich Tonkotsu Miso 980 yen
Seafood Tsukemen 950 yen, Seafood Tonkotsu Soy Sauce 980 yen Gyoza 450 yen, Hamamatsu Gyoza 490 yen
Fried Squid Tentacles 600 yen, Chicken Karaage 580 yen Recommended items. Weekdays 11-15:00 only: Free Lunch Service
Up to 3 onigiri or 1 bowl of rice. Tantan-men
Homemade miso enhances the flavor of the Tantan-men. A male customer carrying a newspaper comes in. A customer has arrived! This way, please. An order for Soy Sauce Ramen
and Atsumori (hot) Tsukemen. Onion, bean sprouts. Soy sauce tare (base). Kikurage (wood ear mushroom). Soy Sauce Ramen. Serving the food. Slurping the medium-thick noodles. Eating an onigiri with it. Dipping sauce. Seafood Tsukemen – Atsumori (hot)
Add yuzu to the dipping sauce to finish. It takes two days to complete. Today is the second day, we simmer it further, and it will be finished today. Pork spine bones, pork knuckles, ground chicken, kelp, etc. ground chicken, kelp, etc. A man in a white shirt comes in. Miso Ramen. Deluxe Back Fat Ramen. Deluxe Back Fat Ramen. Yes, Miso.
Please. Miso Ramen. Serving the food. A rich soup you can drink to the last drop.
This is definitely a great miso ramen. Orders keep coming in. Tantan-men. Ryu-Jiro. Making fried rice. Fried Rice. Seafood Tonkotsu Soy Sauce. Seafood Tonkotsu Soy Sauce. Seafood Tonkotsu Soy Sauce. Chuka Soba (Salt). Chashu-men. An order for Green Onion Miso Ramen. Green Onion Miso Ramen. Green Onion Miso Ramen. I had the green onion ramen, and
it was very delicious. It was a little spicy. As the flavor spread in my mouth, a sweetness built up afterward. It was a very delicious ramen. When I come to Costco, I always stop by here. A man who ordered Chashu-men. You can fully enjoy the savory,
juicy flavor of the pork. Melt-in-your-mouth tender
chashu. Medium-thick, smooth,
and chewy noodles. Bean sprouts. The rich soup has a reliably delicious taste. A customer eating a hearty meal of
ramen, gyoza, and fried rice. A group of three customers. Miso Ramen
with menma and green onion toppings. Preparing onions,
an essential for Sapporo miso ramen. Thinly slicing onions
with a slicer. Spicy Green Onion Ramen. This is the Aka-Obi (Red Belt) Ramen. There are three levels. Regular spicy, extra spicy, and super spicy. The super spicy is *especially* spicy. Many customers order the super spicy. Kara-Obi (Spicy Belt) Ramen (Extra Spicy)
Vegetable Ramen (Miso) Thank you!
Please come again. Take care. Pouring the soup. Miso. Miso Ramen. Preparing the soup. Skimming the soup. Customers keep coming in. Orders keep flying in. Chicken & Pork Soy Sauce Ramen. A crowded restaurant. I had the miso ramen, and it wasn’t too rich, it was light and easy to eat. I come about once a month. Small Chashu-men (Salt) and 3 onigiri. The miso ramen orders won’t stop! Zaru Ramen (Cold Ramen) and 2 onigiri. The smooth, gliding texture of the noodles
is delicious. Zaru Ramen. It was delicious. Do you have any recommendations? My recommendation is the limited-time
cold noodle dish. It’s delicious. Leaving satisfied. Ginger Soy Sauce Ramen and Chuka Soba (Soy Sauce). Excuse me.
Here is the Ginger Soy Sauce. Please be careful, it’s hot. And the Chuka Soba (Soy Sauce). Is that everything you ordered? Please enjoy. Refilling the noodles. Cold Black Vinegar & Green Onion. Two “bros” come in. They order Chicken & Pork Soy Sauce, Miso Ramen,
and two onigiri. Excuse me.
Thank you for waiting. Here is the Chicken & Pork Soy Sauce. Charging up with onigiri and ramen! The piping hot ramen soaks right into your stomach… Now I can power through work this afternoon! Preparing Karaage (fried chicken). Vacuum sealing. Repeating the vacuum sealing process. Our own energy and cheerfulness, on top of the deliciousness of the food,
we want customers to be satisfied. That’s the kind of restaurant we’re aiming to be. As an extension of that, our sales and the restaurant’s prosperity… We hope it all connects. That’s what I’m always thinking about. The boiled chashu… I’m putting it into the sauce. Today, we prepped 17kg of pork belly. 20 minutes with the heat on, and 20 minutes with the heat off,
so 40 minutes total. If you overdo it,
it gets too mushy and falls apart easily. To give it a firm texture, we adjust the time like this. We call it “Toro-niku Chashu”
(Melty Pork Chashu), Putting the lid on. It’s 40 minutes after putting the lid on. Making the Tantan-men sauce. Grinding sesame seeds in a blender. Adding white cottonseed oil. Zhima Jiang (Sesame paste). An order for Chashu-men (Miso). Chashu-men: 1200 yen. Chashu-men,
full of juicy, savory meat. The medium-thick noodles and miso soup go well together. Menma (bamboo shoots). Ordering an onigiri. A chashu mayo onigiri. The perfect saltiness and chashu mayo
bring out the flavor of the rice. Ramen Horyu, Matto Branch—full of energy!
Please come and try their Sapporo miso ramen!

店名　ラーメン寳龍 松任店
地図　https://maps.app.goo.gl/y8LuxFC5YMCYHYPb6
住所　石川県白山市乾町７７−１

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うどんそば 北陸信越 Udonsoba
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