200キロの大量チャーシュー仕込み。1日500人が殺到する旭川の怪物ラーメン屋
Man) Is the stronger one tastier?
Man) Yeah, it’s tasty. Man) Alright, I’ll go with the richer one. Ramen with a rich, savory aroma of seafood and seared lard! Looks pretty rich, though. It’s got a flavor you won’t find anywhere else. That’s the best part. Chashu noodles soaked in our special soy sauce! I love it! It’s addictive, isn’t it? I also love the savory fishy aroma And I like the taste of the charred fat too Thank you very much.
We look forward to seeing you again. Established 78 years ago! Peak daily customers: 500!
A close look at a long-established Asahikawa ramen shop, beloved for years. Asahikawa City, Hokkaido 6-minute walk from JR Asahikawa-Shijo Station Established 1947
“Ramen Hachiya Main Store” 4:30
The third-generation owner (44 years old) arrives for work In the kitchen lined with large stock pots
He begins preparing the soup Staff) What’s in this one? This one’s got beef knuckles and backbones, I think. Staff) So the soup is basically made with pork knuckles and backbones? And fish too. Hachiya’s signature item
Special burnt lard We scorched it yesterday, good and hard. Strain the scorched lard. Staff) Is this black mass actually cooked? It’s burnt fat and meat It turns into charcoal like this Staff) How many hours does it take to cook? It depends on the item. Some take only 4 hours Some take 8 hours and still aren’t done Some require 10 hours Some never finish it in their entire lives Some can’t even get the colors to show up You won’t know until you try There’s no set number of hours for this. 4:55 The person in charge of noodle making
ties on an apron sets the mixer blades Performs noodle-making operations Flour Add water and mix thoroughly Compress the mixed dough Here, you compress it three times. Form it into a belt shape. Then
take it to that roller over there and gradually stretch it thinner. Staff) How many times do you repeat this? Today we’re doing two batches of dough, so four times. This makes four rolls. Dough compression complete.
Let the compressed dough rest for about 20 minutes. Preparing the roast pork
Roast pork uses inner thigh meat Staff) The aroma of really strong soy sauce… (Soy sauce) just for simmering the char siu Staff) How many kilos? About 120 kilos today. But that’s only half of today’s batch. That’s not much today. Only 120 kilos. Staff) How many kilos is it when it’s a lot? We try to keep it under 180 kilos Sometimes it goes up to 200kg though. Staff) Is this char siu for two stores? Yeah, yeah. We’re making enough to last a week. We have to marinate it or it won’t work. Normally, when you slice roast pork, you pack it in a container, right? But here, after slicing it, we marinate it in this sauce. Remove the boiled char siu
from the soy sauce marinade. The soy sauce-marinated char siu is complete.
From here, we’ll marinate it further in soy sauce to deepen the flavor. Simmer the remaining pork in the soy sauce marinade. Preparing the soup and char siu
The third-generation owner continues working silently alone Wipe the green onions clean Cut finely Staff) What does Hachiya’s Chinese-style noodle soup taste like? The first time I tried it… I was around elementary school age, and it smelled fishy. I thought, “What is this taste?”
That was my first impression. I never wanted to eat it again. But fate brought me here
and I ended up working here When I ate it, it felt nostalgic Even though I didn’t like it back then.
I wondered, what is this feeling? And then it’s like a taste that makes you really want to eat it. People who don’t like it, don’t like it.
People who like it, really love it I guess you could say it really brings out your preferences Especially burnt lard, really People who can’t stand that burnt smell
probably won’t like it But for those who get it, it really hits the spot
I think It was about two years ago, I think. I was on a business trip to the Yokohama Ramen Museum. And back then, there were definitely customers
who couldn’t eat it. Like regulars who came often. During the three weeks I was there,
some came about 15 days or so. That person seemed to have been coming for a long time, Whole dried horse mackerel and round horse mackerel
Seafood soup made with bonito flakes Strain the seafood broth Hachiya’s soup uses a “double broth” method
where pork bone and seafood broths are prepared separately Transfer the strained seafood broth to a container Cool thoroughly with cold water Once the pork bone broth is cooled, remove excess oil.
Combine it with the seafood broth to complete the soup. Hachiya had a shop at the Shin-Yokohama Ramen Museum
from 1999 to 2009. It’s blowing up on social media, but Like how it smells like gasoline.
People have been saying that for 20 years. People have been saying that for 20 years. People say all kinds of things, so I’m learning that some people see it that way. It’d be best if everyone understood But on the flip side, even years later Like, “I tried Hachiya in Yokohama back then but it was awful,” or whatever It’s been 20 years since I quit the museum. But you remember mine even though you hated it, right? You like it.
You remember it, so you think As a shop, that’s a win, right?
Because you’re recognized. It’s nice that they remember us, right?
113 It’s impossible for everyone to like the same thing. For better or worse, the fact that they remember us is what makes us happy. Preparing the pork bone broth for the next day Removing the bones from the thoroughly simmered pork bone broth Strain the pork bone broth The very first time, when I was in elementary school
The museum (in Yokohama) came to invite us But there was no one there
So I turned them down We couldn’t just shut down Asahikawa, could we? It was before the museum opened, right?
Around 1992 or 1993. The year before I graduated high school.
Just before my third-year summer. She came back again. At that time, my parents
said they wanted to go, I said, “I’ll help you out,”
and ended up joining. When I quit the museum, After that, various things happened
I went to Hiroshima, then in Tokyo I was at Taishoken too I was there for about four years, I guess. My grandpa In the year of the Tokyo Olympics
The very first one He had an accident in Tokyo And he lost his memory. So he doesn’t even know
our ramen recipe. When the current president was in 8th or 9th grade It seems things got really tough from there. Staff) So the flavor got reset at that point? I think so.
But we don’t know for sure. Apparently it had sea bream broth in it. Back in the day, you know. Once every few years. Since ours is December 8th, the founding date is At that time, maybe two or three days
We sell as much as we can get Grandpa developed amnesia and my grandmother
and her brother were running it, but That’s when things started changing, right? Cut the rested dough into noodle strands Hachiya’s noodles are low-hydration, white-colored curly noodles
They absorb the soup well, creating a sense of unity between noodles and broth Portion out one serving at a time using a scale Two employees work efficiently
to complete the process Noodle production complete. Menma soaked in sauce since the previous day
for use in ramen. Drain the reduced menma broth Preparation of menma for two stores complete Boil eggs for flavored eggs Cool in cold water Thoroughly marinate in sauce
Flavored egg preparation complete Load items for the other store into the car The second shop, located at the original founding site
“Hachiya Gojo Founding Shop” Although there were once branches in the basement of the old Asahikawa Station and in Tokyo,
Hachiya ramen can now only be enjoyed at these two locations. Shaping the char siu pork
to make it easier to cut. An employee who started working here
because they loved Hachiya’s ramen Staff: Have you liked it for many years?
Employee: Yes, yes. I came to Asahikawa
when I was about 20, so I’ve been coming here
since I was about 25, to eat. Shape the char siu and slice it thinly. Marinate it in a special soy sauce for char siu. Ordering is done with meal tickets
You can buy them at the ticket machine by the entrance Soy Sauce Ramen 930 yen
Miso Ramen 1030 yen Soy Sauce Chashu Ramen: 1130 yen
Miso Flavor Marinated Egg Ramen: 1180 yen Pork Rice 300 yen
Green Onion Rice 300 yen Toppings
Chashu 200 yen
Spicy Green Onion 200 yen Business Hours
10:00 AM – 3:30 PM (Last Order 3:20 PM) Regular Holiday: Wednesday
(Open on Wednesdays that are national holidays) Hachiya Uchiwa
Sold for 100 yen Table Condiments (Also available: vinegar with horse mackerel, pepper, garlic) The shop is lined with autographs 9:00 The restaurant is located along Sanjo Street Parking
8 dedicated parking spaces available The interior is spacious
and can seat over 50 people. The second-generation owner (76 years old) The second-generation owner shouts the opening call Opens at 10:00 A man enters the shop immediately after opening Customers continue arriving one after another Two customers (male and female) arrive
Purchase soy sauce chashu noodles and soy sauce ramen Ordered with
a stronger amount of roasted lard Added the tare sauce to the bowl Pour the soup with burnt lard into the bowl with the tare sauce Adjust the intensity of the burnt lard
to suit the customer’s preference Drain the noodles thoroughly and add them to the soup. Green onions Top with char siu pork The soy sauce chashu noodles with a rich, dark burnt lard flavor are complete Excuse me This is your soy sauce ramen. Next up is the chashu ramen. Add the garlic from the table. Pour the soup in with the ladle… Slurp the noodles as is Bite into the chashu pork The savory aroma of caramelized lard
in the soup is addictive! The soy sauce chashu ramen is complete
topped with special char siu pork and grated ginger To the table for one man
Soy Sauce Chashu Noodles served First, savor the soup
slowly with a spoon. The char siu pork, soaked in special soy sauce, is delicious! Savoring the curly noodles that blend perfectly with the soup… The soup is so delicious you’ll want to savor it again and again The second-generation owner ties on an apron
and stands in the kitchen with determination Two men enter the shop
They order their soup with extra rich fat (burnt lard) (Employee) Just one with extra fat, is that okay? (Man) Is it tastier with extra fat?
Man) Yeah, it’s tasty. Man) Then I’ll have the rich one. Prepare a warmed bowl. Kaeshi Check noodle doneness
Boil noodles for about 1.5 minutes Pour in the soup Drain the boiled noodles thoroughly Top with menma, green onions, and chashu
The rich soy sauce ramen with burnt lard is complete Ramen arrives at the table for the two men. Using the ramen as a side dish,
they devour white rice! Staff) Is this your first time at our shop today? We’ve been here quite a few times. We’ve been here dozens of times, right? Love it! It’s addictive, isn’t it? 10:38 Thank you very much
We look forward to seeing you again Topped generously with white scallions
Soy Sauce White Scallion Ramen is complete One woman
Orders soy sauce ramen A sip of the rich, lard-infused
soup… It’s addictive for those who love it, regardless of gender!
Enjoying Hachiya’s uniquely strong ramen… One male customer enters the shop Green onions, char siu pork A man visiting for the first time as a tourist
Tasting the signature soy sauce ramen I was surprised it was pretty dark When you try it for the first time, the soup has a unique flavor, I guess It’s delicious. Soy Sauce Ramen 930 yen Spreading across the soup’s surface
Aromatic seared lard The double broth of seafood and pork bone
Paired with the irresistible flavor of seared lard A unique flavor you can only experience at Hachiya
Its one-of-a-kind taste is addictive… Large, impressive chashu pork The char siu pork is cut and then marinated
so the flavor soaks in and it’s delicious Homemade noodles prepared from morning
are chewy and blend perfectly with the soup Homemade menma bamboo shoots
also enhance the ramen! Add the vinegar with bonito flakes on the table to change the flavor. The sharp broth becomes refreshingly clean
offering a different kind of deliciousness… Two customers (male and female) enter the shop (Employee) It’s limited, but we have simmered chashu and
tsukemen. Employee) That’s two. One limited item. Green onions, bamboo shoots
Limited edition noodles topped generously with simmered char siu Excuse me
For the customer ordering the limited noodles The rich, savory aroma of seared lard
fills the table… Three men enter the shop Preparing pork rice Placing char siu pork on top of rice
Adding a boiled egg Top with white scallions. Pork rice is complete. Here you go. Sorry for the wait. The delicious aroma of soy sauce dressing
tickles my hungry stomach! Soy sauce ramen
with a seasoned egg topping is complete Yes, sorry
Here’s your ramen It’s very hot, so please be careful Three servings of soy sauce chashu ramen
with plenty of caramelized lard Three men
Enjoying ramen with the aroma of caramelized lard Slurping noodles heartily! Staff) Do you come to the shop often? Well, yes. Because we’re customers from Kagoshima. A man visiting from Kagoshima Prefecture
tasting Hachiya’s ramen for the first time It’s delicious! Staff) It’s pretty unique, isn’t it? Yeah, it’s unique. It looks rich and thick, though. It’s like a flavor you won’t find anywhere else. That’s the best part. It’s got a kick, but it’s addictive…
Savor the ramen soup you can only taste at Hachiya. About 200 customers on weekdays, 400 on weekends and holidays
The second-generation owner continues to make ramen in the kitchen Lunchtime
The parking lot is packed with cars Seeking the oldest taste of Asahikawa ramen
Customers keep coming Making miso ramen
Combining miso and seasonings Heat it together with the soup
and dissolve the miso thoroughly. Place the boiled noodles into the bowl. Pour the piping hot miso soup over the noodles Top with char siu pork and vegetables Miso ramen is complete 12:35
An employee stretches during a break at peak time The second-generation owner also takes a drink
and a short break Topped with spicy green onions
Spicy and savory ramen complete One male customer
Ramen with rich, caramelized lard arrives The pungent, sharp soup
fills his mouth… He slurps down the noodles in one go… Gobble down white rice Alternate between savoring the soup and noodles! Drink every last drop of soup
Down to the last drop! 12:45 Two women
Enjoying flavorful ramen Staff) What brought you to our shop today? We’re visiting from Kyushu,
but whenever we come, we always stop by. My friend always brings me here. Staff) Are you both originally from Asahikawa? We’re from Asahikawa.
We’re two women who are cousins. We come three or four times a year. They absolutely love ramen.
They can’t get it where they live, so Staff) When they come back?
Woman) They always come. The smell is different too. I also love the savory fishy aroma. I also love the taste of burnt fat. They have it in Kumamoto too, but the aroma that hits your nose is completely different. When I eat this, I feel like I’ve come home. 14:46 Green onions.
Please take your time. Making pork rice. Place the char siu pork on top of the white rice Top with seasoned egg and white leek. Pork rice bowl: 300 yen. Homemade seasoned egg marinated in a sauce blended with bonito flakes and mackerel flakes The crisp texture of white onions and
delicious char siu pork with great bite! With pickles Just before closing time
The kitchen staff tidy up On the day of filming, 212 customers visited
Many patrons came, from locals to tourists Closing at 3:30 PM We are now closed for the day. The origin of Asahikawa ramen and its unparalleled deliciousness!
Please savor this one-of-a-kind bowl!
店名 ラーメンの蜂屋 本店
地図 https://maps.app.goo.gl/s2KSUSwfhPaVoZnC6
住所 北海道旭川市３条通１５丁目左８
0:00 ダイジェスト
0:40 本編
うどんそば 北海道 Udonsoba
https://www.youtube.com/channel/UCzEg7YyDQ3BSuCmL6xaE9yQ
#ラーメン #チャーシュー #北海道グルメ