ワンオペ女将が守る創業１００年の東京人情ラーメン屋に密着丨Tokyo Ramen Food

ワンオペ女将が守る創業１００年の東京人情ラーメン屋に密着丨Tokyo Ramen Food

The proprietress of Aji-no-Maraku has been in business for over 100 years, and she is the guardian of this long-established restaurant. The fourth generation proprietress runs the restaurant as a one-operator. Chuka-soba is simple and good, and it is loved for a long time. Homemade chashu pork. Signature menu “Okayu”(porridge). I have been a big fan of porridge for a long time. This porridge is something I can’t make at home. Here is a warm scene that has been going on for a long time. Have a good day! Just trying to do my best every day. I feel like the customers brought me up. Sotokanda, Chiyoda-ku, Tokyo, Japan.
5 minute walk from Electric Town Exit of Akihabara Station. Intersection of Route 17 and Sotobori dori. Founded in 1909.
Aji-no-Maraku”. The fourth generation proprietress (45 years old). The great-grandmother started the business in Nihonbashi, moved to Outer Kanda, and now the proprietress runs the business by herself. Chinese porridge and old-fashioned Chinese noodles are very popular. Founded in 1902, it is a very long-established restaurant with over 100 years of history. (Staff) How long has it been since you took over the store? (Proprietress) Like 15-16 years. I took over because I was 29 years old or something like that. (landlady) Good morning! I’m calling out to you, the elementary school is nearby. They’ve been doing field trips at the elementary school for a couple of years. Cooking rice. Rice is “Akita Komachi”. Chashu pork is boiled with Kaeshi. Chilled chilled chuka (chilled summer noodles). (Proprietress) It’s not so easy to find a place where they serve chilled chilled chuka until October. (Staff) What month did you start doing chilled Chinese noodles? (Proprietress) Since the end of March. (Staff) You do chilled food most of the year. (Proprietress) I’ve been doing it for over 6 months. Cutting cucumbers for chilled noodles. Bean sprouts. Lightly boiled. A passerby calls out to the proprietress. The landlady’s cheerful voice cheers me up. Making white onion. Many people call out to the proprietress during the interview. (Staff) You know people with children around here. (landlady) Yes, yes, we are all good friends. (landlady) Neighbors not only called on the children, but also the adults. They are kind, aren’t they? (Staff) Did you grow up around here? (Proprietress) I was born here (current store) until 3 months old. After 3 months of age, she said Kanda Ogawamachi. About 5 minutes by bicycle from here. The proprietress’s parents opened a Chinese restaurant, which is now run by her mother, brother, and sister. There are a lot of shopkeepers around here. It’s an area where a lot of people originally lived with shopkeepers. (Staff) So many people have lived here for a long time. (Proprietress) And they are good friends with their grandparents in the neighborhood. Removing scum from soup. Ginger in porridge. Specialty “Chinese porridge”. (Proprietress) Chinese porridge is laid down and then stretched with broth. You see the balls of it? Stretch this out with broth. About 3 cups of rice a day to make porridge. (landlady) Because my father died and I had to take over. Because I never did my training properly. So I had a hard time. You had an employee, that’s when. Because it’s like that employee is going to teach you a lot of things. Learn and do it. But in the sense that it’s not what you thought it would taste like. There was anguish and so on. I had to do it. We have to figure out how to get closer to that. We had to experiment a lot. Transferring kaeshi to a small pot. Take out chashu pork. Homemade chashu pork which has many fans. There are two kinds of chashu pork, one for chilled chashu and the other for ramen. (Proprietress) The chashu is very shiny and tasty. Cutting chashu pork for chilled chashu. Bake chashu pork. Cutting chashu pork. Make broiled egg for chilled Chinese noodles. (landlady) I had an accident for a while, and I couldn’t use my arms well after that. I was in a car accident. At first I could only hold this side of the pot. I can hold this one now. Because I injured all my left side. (I was in an accident) in front of Corona. It was like a gradual, gradual healing process. It still hurts at times, though. Alternate layers of baked eggs and kitchen paper. (landlady) If you put the broiled eggs one on top of the other like this. It takes away the water and oil, so it’s just right when you cut it. Cleaning up for the opening. Wipes tables with force. They are preparing for Halloween for the children. (landlady) We have to have something fun for the children. Prepare noodles. Hang chilled noodles. Hanging scroll drawn by calligrapher who wrote “2021” for TV project. The store will open soon. Open at 11:00. Open 11:00 to 15:00.
Closed Saturdays, Sundays and holidays. 8 seats at counter.
2 seats at table. Chashu porridge 1000yen.
Pi-tan porridge 1000yen. Chilled chilled Chinese noodles (summer only) 1300yen. Ramen noodles 850yen.
Chashu-men 1250yen. Table-top seasonings: raayu, pepper. Two women come to the restaurant. They visited the store after finding out about it on TV. An order of chilled chuka (summer only) is placed. This man also orders chilled chuka. Chilled chuka” has the same taste as when the restaurant was established in Meiji era. Boiling noodles. Rinse noodles under running water. Drain and serve noodles. Bean sprouts. Cucumbers. Chashu. Broiled egg. Red ginger. Sesame. Tare (sauce), directly handed down from the previous generation, without any chemical seasoning. Karashi (mustard). Chilled chuka (summer season only) is completed. (Proprietress) Does it suit your taste? Delicious! I wanted to eat something like this, chilled chuka. It’s hard to find such a simple dish. There’s sesame sauce, too. This is what I want to eat most. They have porridge here. (landlady) Yes, they do. It is recommended for cold winter days, and also for those who are suffering from summer fatigue and have no appetite. Aji-no-Maraku The signature dish, “porridge”. This menu has been around since the landlady’s grandmother’s time, and the taste has been inherited while improving. A customer comes to the restaurant. Order of pietan gruel comes in. Peetan is prepared. Cutting peasant with thread. Porridge with Chinese pickles. White onion. Shrimps. Small bowl of set arrives. Porridge is served. Pi-tan porridge is finished with fried wonton skins on top. Seasoning for porridge only. Red vinegar, chili sauce, tofu in tofu salt. First of all, without adding anything, we taste gentle porridge with a touch of ginger. Put in white onion and pickles. Salted tofu. Chili sauce. Gentle porridge and seasonings are combined to enhance the flavor of each. My body is getting warmed up well. I’m eating more and more… Eating up in no time! Gentle taste for body makes me work harder in the afternoon. It was a good memory. (Staff) What is the menu that always comes up? (Proprietress) I guess ramen. (Staff) What kind of ramen do you make, Mr. Manraku? (Proprietress) It’s old-fashioned Chinese noodles. Pork bones, chicken, and many vegetables are slowly simmered in a clear soup. (Proprietress) Traditional Chinese noodles. Chashu-men is also popular menu. Cha-shu-men is ordered. Kareshi is poured into a bowl. Warm chashu pork with kaeshi. Boil noodles. Pour soup. 5 generous slices of chashu pork. Menma. Chashu-men is completed, topped with green onion and nori (seaweed). (Staff) Are there customers who have been coming here for a long time? (Proprietress) Some customers know me from my grandmother’s time. (Staff) An uncle passed by here earlier. He said, “I’ve been coming here since I was a kid.” That’s the kind of thing that makes me happy. A visitor who knew my grandmother visited. She is the proprietress of a famous soba noodle shop. (Staff) Did you ever come to Manraku? She used to come with her grandchildren and her husband still goes to the restaurant. He said, “I want to eat cold Chinese noodles here.” My husband is playing golf today, so I thought I’d get a taste of it while I’m there. I’m amazed at how you keep at it. Ordered ramen. Chashu. Ramen noodles 850yen. Simple but this is good, Chinese noodle which I can see why it is loved for a long time. The soup is made slowly, and it is gentle, but rich and sinks into your body. Noodles with firm texture are delicious in soup! The melt-in-your-mouth chashu pork is so good that it is no wonder there are so many fans!
00:24:06,311 –> 00:24:10,182
Thank you very much for your kindness! Fried rice is ordered. Fried rice is completed. Chilled Chinese noodles are made. Make fried rice. (Staff) Are you basically a one-man operation all the time? (Proprietress) I guess I’ve been a one-operator since the Corona days. (Staff) Did you have employees before that? (landlady) Yes, yes, there were employees. (Staff) So you have been operating alone since Corona? (landlady) Yes, I am alone. (Staff) What did you eat today? I ate chilled Chinese noodles for the first time. It was like The Basics, it was wonderful. (Staff) Do you always come? We’ve been friends since high school, and we were in the same club. (Staff) Can you always eat porridge? I like porridge, but I have trouble with cold rice porridge. But ramen is also delicious. (Staff) I haven’t had porridge yet. It’s really delicious already..! This porridge is something I can’t make at home. The ginger is very effective, and it is very delicious! Please eat it! He is very satisfied with the same delicious porridge! Customers arrive one after another. Soup for chilled chuka is prepared. Prepare chilled noodles. Chilled noodles arrive. This is served with sweet soy sauce and vinegar. 00:29:29,734 –> 00:29:31,553
Delicious! Well-balanced taste, with a nice mustard accent. I ate it quickly and smoothly. It’s so delicious! Finished it nicely! Thank you for the feast! Oh, it was delicious! You should see the spatula of porridge, you should see it! I’ve been mixing porridge with a spatula for years. He told me that he has a spatula that has lost its tip after many years of use. He showed me the spatula he had just taught me. He said that this spatula is not in use now, but you can feel the history of this spatula over the years. Snack charcuterie. Miso chashu-men continues, miso chashu-men completed. Customers arrive one after another. Proprietress is talking to customers and taking their orders. Serving chashu porridge quickly. Quickly clears the table. Immediately makes chilled Chinese noodles. Chilled noodles are ready. Customer comes to the store. Peetan porridge (additional peetan) hot and to order. If hot, it is further heated in a pot before serving. Cutting peppers. Peetan porridge (with additional peetan, hot) is completed. I have been a big fan of this porridge for a long time now. It’s white porridge with a thin saltiness and dashi broth. It’s a specialty of the gentry. I’ll be back! Inside the crowded restaurant. 12:20 The restaurant is full. 3 ramen noodles are made while chilled. Finish chilled chilled ramen noodles in a crispy manner. Chilled noodles are finished. Even when I’m busy, I never fail to call out to my customers. I make 3 bowls of ramen in a row. Ramen noodles (with boiled egg added) is completed. 2 ramen noodles are completed. Happy to hear cheerful “Itterasshai”. Customers come to the store uninterruptedly. Orders for Miso Ramen and Shio Chashu-men come in. (Proprietress) Your brother always has it, right? The guests arrive one after another. Miso ramen and shio chashu ramen are made. Miso ramen, shio chashu ramen is completed. First, a bite of noodle… He likes it! This man here takes a sip of miso ramen soup… He seemed to enjoy it so much that he looked at his companion man. He seemed to like it so much that he kept bringing the soup to his mouth again and again. Handing out water. I’m happy with the attention to detail. Making miso ramen (add boiled egg). Proprietress’s cheerful voice echoes in the restaurant. She washes dishes without a break, and in the meantime, she calls out to customers in harmony. The proprietress converses with many foreign customers in English. A guest from Austria teaches me German thank you. (landlady) Thank you very much. Have a good day. I order chashu porridge. Cut chashu pork. Char siu pork porridge is finished, topped with fried wonton skins. Chashu porridge ¥1,000. The taste of “Porridge” which has been around since the landlady’s grandmother’s generation has been passed down to the next generation, though it has been improved. Set of Chinese pickles and shrimp salad. Rice porridge with ginger and soup stock is very good for body. Seasoning for porridge. Red vinegar, chili sauce, salted tofu. Chili sauce is served with chili sauce. Rice porridge with chili sauce. The taste is gentle to the body and sinks in gradually…. Every day, just trying to do my best. So I feel like I’m being taught by my customers. I feel like the customers brought me up.

店名　味の萬楽
地図　https://maps.app.goo.gl/gBa87hC2GwstExxRA
住所　東京都千代田区外神田２丁目３−９

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うどんそば 関東 Udonsoba
https://www.youtube.com/channel/UCIKvmvEvZdi96rtPqRu9ahQ

#ラーメン #中華 #東京グルメ