廃れた商店街で昭和オヤジが１人で鍋を振るカウンター５席の年中無休人情町中華丨Japanese Street Food

廃れた商店街で昭和オヤジが１人で鍋を振るカウンター５席の年中無休人情町中華丨Japanese Street Food

Shop Owner) Next February will mark 40 years. The only place in Isshiki Town This is the only place you can eat it. Super cheap 600-yen ramen! Fried rice Tender, thick sauce Tianjin noodles! At least for myself
I’ll keep working hard year-round That’s what I thought Well, it’s pretty laid-back here. A local hangout
“Taku-chan Ramen” The owner has worked here 18 years, open year-round!
A close look at the human warmth of a Chinese restaurant in a declining shopping district Shimoichishiki-cho, Nakagawa Ward, Nagoya City, Aichi Prefecture
Along Prefectural Road 106 First floor of a well-worn building A shop located in a complex building
that might make you hesitate to enter at first glance As you proceed deeper from the entrance… A shop marked by a red lantern
‘Taku-chan Ramen’ Established 1986
It has been operating in this shopping district unchanged since long ago. Owner Mr. Nishikawa (66 years old) Staff) How many tsubo is the shop about? About 4 tsubo?
It’s super tiny. My house is right nearby. I was born and raised in this town I’ve never moved anywhere else
in my life. This shop here was a small diner before and I used to come eat there I’d come here often from home. That old guy
stopped coming So this place was empty for like 4 or 5 years It’s small,
and I thought it would be easy to run. I thought it’d be nice
if I could run a ramen shop or something like that. It was just a little whim. And it actually happened. Staff) Did you have any background in cooking or food service? Not at all. Cooking and stuff like that
My friends and seniors, you know There’s a chef, you see With those kinds of people
we go out eating together or cook together at my place. I really liked doing things like that. That’s why I liked ramen shops too. I went all over the place.
When I was young. But I never imagined I’d end up running one myself. Taku-chan Ramen Takeout Available
Gyoza (10 pieces) 400 yen Ramen 600 yen
Fried rice 500 yen 5 counter seats inside
Eating and drinking allowed outside Table condiments
Chili powder, chili oil, pepper, gyoza sauce, soy sauce Back in the day, the shopping district was packed with shops on both sides and inside here, both sides were completely filled too But with the aging population, you know Everyone retired from their shops Then they sell the space, right? Instead of shops, they’ll just build houses. So this Isshiki Shopping District too… Well, technically it’s still a shopping district for now, but… There are only 4 to 6 shops left now
It’s not functioning as it should The population living here has also decreased significantly Compared to the old days, it’s less than half now. Originally, there was a fish market here and the fish market too. About three years ago, they shut it down because of eviction. Way back when fishermen used to come here In 1962, the fishing industry was abolished That’s about when the fishermen disappeared. When we were kids, the fishermen’s boats and stuff… They’re still floating around in the rivers around here.
I remember them. The dumpling wrappers arrived from the supplier. If you ask why I put this up, well… I love ramen. He’s quite a bit older than me, you see. When I showed him my photo, he said, “Oh, this is a group photo, isn’t it?” Just the one of my old man.
Make this part bigger. He said to put it up. He even bought a frame for the photo. He told me to hang his picture up. He was born in 1926. If he were alive, he’d be 100 now. Staff) Was he a famous person? Back then, in this town, he was a piano teacher. My house was a music studio. Staff) Your father taught there?
Shopkeeper) Yes, yes. He taught various things, but the main focus was piano. He had a lot of students.
About 100 back then. He was amazing. Open at 11:00 We’ve been using the same special gyoza wrappers since we opened They’re so thin, you don’t even need to wet them
to stick them together. One box holds 40 pieces. We put 10 pieces per serving. One box only makes four servings. Twelve servings? Back in the bubble era, you know?
If four customers came in, they’d order one serving of gyoza per person. Like four gyoza and four bowls of ramen. Even if a family of three or four comes in now, they’ll share one serving of gyoza. Same with the karaage. Since our portions are big, even the karaage We all order different things separately That’s the vibe, huh? Each gyoza is hand-wrapped individually We keep preparing gyoza
until customers arrive Going home is normal When it’s slow and I can wrap up by 8:00, I leave here around 8:00. It takes less than a minute to walk home. Sometimes customers come in around 8:00 PM
or people come around 6:00 or 7:00 PM
and just drink and chat all night Sometimes 9:00 PM or so Even later, like 10:00 PM
Sometimes it happens When customers are drinking happily and chatting away, we don’t just cut them off because it’s closing time. Staff: Don’t you have any family? Just me and my wife. I don’t have any kids. My wife is Chinese, you see. We can’t communicate well.
She only speaks broken Japanese. Shonai River One male customer enters
Orders ramen and fried rice Here’s your tea. Cutting chashu pork Onion Egg The char siu pork and onion cut earlier Rice Green onions Ramen seasoning Fried rice is ready Your fried rice first.
Your ramen will be ready soon. From the counter
Take the fried rice… He takes a big bite of the piping hot rice. He cuts the fish cake. Well-seasoned boiling pot Pour the broth into the bowl Boil noodles Chashu pork Fish cake Green onion Your ramen is ready Ramen served Pepper Simple and delicious fried rice Enjoying the old-fashioned flavor of the ramen too Shop owner) They’re doing construction work over there, right?
Man) Yes, yes Man) Have you been doing this for a long time? Shop Owner) Next February will be 40 years. Shop Owner) It’s been tough with the heat, hasn’t it? Last year and this year too. Shop Owner chatting casually with someone directing traffic near the construction site. Finishing every last grain of fried rice
Clean plate Savoring the ramen broth
One last time to finish Thank you for the meal Leaving the shop with a full stomach Energy recharge complete
Heading off to work in the afternoon… The owner handles the cleanup alone Feeling like today’s afternoon will be slow… There aren’t any companies around here, nothing at all. There are people doing roadwork and people do come Not everyone comes though. One man
Heads straight for the shop. He’s volunteering in Shimoichirocho.
A regular who stops by before his volunteer work. Staff) What are the most popular menu items? Ramen and chicken karaage, I guess. Staff) What’s the appeal of Takuchan Ramen?
170 This is the only place you can eat here. In a way, it’s a lifesaver. Shop Owner) It’s been about five years now.
Man) Has it been that long? Shop Owner) His dad used to come here, you know. Shop Owner) This kid knows his stuff.
About the shopping district and all that. Shop Owner) He’s involved in various community roles. He’s quite active as an official for Isshiki Town. Lately, though,
there just aren’t as many young people around. It used to be such a lively town. Staff) Do you feel nostalgic about the taste of the ramen? It’s a soy sauce flavor, so it’s light and delicious. It’s time for volunteer work.
The shop owner sees us off as we leave the shop. Making ramen
Pour the tare into the bowl The soup is a chicken bone-based soy sauce flavor Boil the noodles. Drain the boiled noodles
thoroughly and add them to the soup. Roasted pork, fish cake Green onions Ramen 600 yen Light Chinese-style soup Medium-thin curly noodles
blend perfectly with the soup For 600 yen, the chashu pork
surprisingly comes with two slices Let’s eat. Delicious! Pepper The pepper brings out the flavor of the simple
ramen. One male customer enters the shop. Orders ramen, omelet rice,
and gyoza. Chicken karaage for takeout Cutting chashu pork Making ramen Staff) Mr. Nishikawa, how old are you now? I’m 66, but
I’ll be 67 soon when December comes. I’ll be 67. This place opened when I was 27. Staff) That’s amazing.
Forty years… Well, it’s easygoing here. I’m getting on in years now, so I just take it slow and steady
and do what I’m told, you see. Sorry for the wait on your ramen. Pepper A spoonful of soup with the ladle… Slurp the noodles in one go Fry the gyoza One serving of gyoza contains 10 pieces Steam-fry them Place the crispy fried gyoza onto a plate Gyoza (10 pieces) are ready Sorry to keep you waiting for the gyoza Dip them in sauce and take a big bite Making omelet rice
Stir-fry chicken and onion, season Rice Ketchup Transfer the finished ketchup rice
to a serving dish The ketchup rice, seasoned on the stronger side,
is complete Crack three eggs. Staff) Open year-round? We’ve been open since New Year’s Day. We have customers who can only come during Obon and New Year’s. People working in Tokyo or other places, you know. They come back to visit family and stop by then The reason I made it open year-round was… …from September 2008. Staff) So it’s been nearly 20 years… That’s right.
It’s been 18 years. Before that, I took days off once a week or
once every ten days or so. Staff) So why did you switch to being open year-round? After the Lehman Shock. Back then,
the young guys who’d already come here The company I introduced them to, too They said their pay would be cut. I want to quit. They said they couldn’t make ends meet on their current salary. At that time, you know, financially speaking… and the relationships with people just fell apart. Depending on the industry, it was really bad. At least for myself,
I decided to work hard year-round, no days off. That’s what I thought. Since I don’t get sick or injured
I can keep going I’m grateful to my parents
and God for giving me this body. Here’s your omelet rice.
Enjoy. Just as I finished my ramen,
the omelet rice arrived perfectly timed. Take a big bite. Fry the chicken that’s been seasoned and left overnight. The karaage is seasoned with salt and pepper. Staff) Taku-chan, do you have any recommended menu items? Well, our ramen, fried rice, gyoza, and karaage Those four are our mainstays.
Personally, I’d say Generous salt and pepper Takeout fried chicken overflowing from the container
is ready I got some fried chicken
Crispy and juicy, so good! 10 pieces of fried chicken for a super cheap 600 yen! The man who was volunteering earlier
came into the shop and ordered ramen without green onions. Staff) You haven’t taken a single day off
in 18 years? Just once. When I was 60. For my 60th birthday celebration. I went to Ise Shrine with my classmates for an overnight trip. I went there for a prayer ceremony
and stayed overnight. I took two days off for that trip. Things like government office errands
can be done in the morning. If something comes up, I can do it after closing at night. I can run errands or meet people after closing. Ramen without scallions is ready. A sip of the soup… This familiar taste is delicious! Finished eating in no time… Gathered the noodles with a spoon
Finished every last strand! Making char siu rice
Preparing the rice Egg Char siu Rice Green onions Stir-fried with tare sauce for a savory aroma Char Siu Rice 500 yen Stir-fried thoroughly
The savory aroma is irresistible Each grain of rice stands out
Fluffy fried rice Delicious with simple seasoning! Making gyoza Staff) Can I ask what’s in the gyoza filling? Chinese cabbage and cabbage We mince it in a machine and squeeze it Then we add garlic chives and minced pork For gyoza, even minced pork is fine, you know. If you use too high-quality cuts
it doesn’t taste good. It tastes better if you use the fatty parts. Gyoza 400 yen Bite-sized dumplings packed full of filling Dip them in the sauce Crispy and delicious 16:44 A woman enters the shop
Orders Chinese rice Hanging out with the female customer
Taku-chan Ramen, the neighborhood hangout Making Chinese rice
Preparing vegetables in the wok Adds ramen seasoning Thicken with potato starch slurry Serve rice in a bowl Pour the thick sauce over the rice
Chinese-style rice is complete Chinese-style rice arrives Enjoying conversation while savoring the meal 17:26 Savoring beer from my own cup
Regular customer arrives Ordering gyoza My whole family comes here together. I come individually. My daughter and son come individually too. Staff) Two generations, parent and child? Third generation. Grandkids come too. Grandkids. I’ve got a 3-year-old and a 4-year-old now. They won’t eat dumplings anywhere else, you know. They say they’ll only eat the dumplings from here. They each eat a whole serving by themselves. The dumplings are ready. When it comes to places to eat, there’s only Tak’s place
and the old lady’s yakisoba shop. There used to be a lot more back in the day, though. We’ve been hanging out here since junior high. Back then, there were croquette shops
and even a market, you know. Right in front of there
was a bathhouse I used to come play here a lot I’d go to the candy store around there There was a takoyaki stand too, back in the day. Croquettes and stuff back then
were like 50 yen or 30 yen We’d eat stuff like that and hang out. Taku-chan Ramen and
this regular customer have been coming here for 9 years. The owner and regulars deeply feel the passage of time. Good evening! Another male regular
has arrived. I think I’ll have ramen, gyoza, and beer. The regulars toast each other. While waiting for their order, the regulars
help refill the condiments Gyoza Topped with a seasoned egg I brought Shared with the regulars We ate together Added nori seaweed as a topping Finished with a drizzle of sesame oil
Let’s eat They let me do it my way Enjoying the chewy, medium-thin, curly noodles Delicious! A regular who moved to Isshiki last year He’s here almost every day.
Like 7 days a week? In terms of total days,
this guy’s the real regular. I’ve just been here longer. Staff) Do you usually come after work? They come even on their days off, it seems. I drank it down to the last drop The regulars recommended
the Karaage Don, which I was treated to Chinese cabbage, onion, carrot Fry the karaage Add the fried chicken to the simmering vegetables Ramen broth Thicken with potato starch dissolved in water Spoon the finished, thick gravy
over the rice Karaage Donburi 600 yen The sauce packed with vegetables
and chunks of fried chicken is irresistible… The sauce seasoned with kaeshi
pairs perfectly with rice! Let’s eat! Freshly fried chicken and piping hot sauce are delicious! A regular orders extra fried chicken With exquisite fried chicken as a snack
Old stories come to life 19:12 One regular leaves the shop first The daughter of a regular customer arrives
The owner greets her warmly Savoring the fried chicken Preparing Tianjin noodles Staff) How long do you want to keep working? This building, you see
When I turn 74 They’re going to tear it down The current landlord When I’m 64 years old. Because in the future, this place will be too old. he wants to tear it down. You can keep it for as many years as you like, but how many more years
can you keep the shop going? That’s the inquiry we received. It’s been about two and a half years
since that conversation came up. So maybe about seven and a half years left? That’s the agreement we have. Staff) So that would be
a sort of cutoff point, I guess. At that time, if I am still as energetic as I am now and full of energy like I am now, I sometimes wonder
what I should do next Retire, you know. I could just do nothing
and stay at home But that seems a bit boring too. When I look at my seniors, Even in their late 70s, you know People who can still work
are working, you see Even if they’re not struggling financially, spending every day in good health but boredom
isn’t something I’d want. I wouldn’t want that. I think you should work somehow, anyway. I think that’s more fulfilling and better, you know? Loved by locals for 40 years! Experience the nostalgia
with Taku-chan Ramen. Please give it a try!

店名　タクちゃんラーメン
地図　https://maps.app.goo.gl/X9aVucg9e3cDPjzN8
住所　愛知県名古屋市中川区下之一色町北ノ切７５

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うどんそば 東海 Udonsoba
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