１杯７００円。爆発的人気を誇る元うどん屋家族が作るラーメン物語。

１杯７００円。爆発的人気を誇る元うどん屋家族が作るラーメン物語。

The taste remains unchanged. It’s
delicious . The same goes for udon. The more water you
add, the tastier it gets. Made by a former udon shop owner Many
customers visit daily seeking the
Chinese-style noodles. The noodles are delicious too. They’re
curly noodles . It’s a flavor I love. This taste is one preserved by three
generations of the family. It’s utterly ordinary, yet somehow
addictive They value natural flavors as much as
possible. Kannonji City, Kagawa Prefecture. Established 2011. Former udon shop owner
“Chuka Soba Toraryu” Home and shop combined Owner’s father (79 years old) Noodle making work Staff: What stage of noodle making is
this? He’s kneading it now. It’s a mixture of water, kansui, and salt After kneading the dough, he cleans the
machine . He compresses the dough from earlier and
shapes it neatly into balls. Staff: Is one case about a day’s worth? About that . How many kilograms is that? 13kg of flour. Regular ramen has about 40% hydration. This is 52-53%. Why did you increase it? More water makes it tastier. Same with udon. More water makes it
tastier. Staff: Was the shop always specialized in
Chinese noodles? We did udon too. We did both udon and Chinese noodles. Both before? My body couldn’t handle it. We let the noodles rest for a few days after
making them. We let them rest for 4-5 days
before boiling . Staff) Does resting really change the
flavor? Yeah. The texture is completely different We stretch the dough little by little
using the machine and by hand . Staff) You use so many different
ingredients . I thought it was really
elaborate. Did your father have recipes? No recipes, just my own style You never
learned from anyone? No. Staff) Why did you decide to open a udon
shop? Udon is simpler to flavor I often made handmade udon at home. Kneaded it by hand at home Cut the dough Checked each piece carefully before
packing them. Owner (49 years old) Staff) What goes into this? It has dried sardines, kelp, and shiitake
mushrooms. Where are these dried sardines from? Ibuki. Bring it to about 70 degrees Celsius,
remove the kelp , add mackerel, sardine, and bonito flakes,
then add bonito flakes again. Mackerel and sardine. Lightly fry them in a pan ? Lightly in a frying pan. Aosa seaweed, tempura batter then fry . Shop Owner’s Mother (77 years old) Finished chikuwa fish cake tempura . We blanch them like this once. Chicken bones, the neck bones, basically. Staff) How many kilograms do you use in a
day? About 30 to 40 kg. We make the soup stock 5 days a week. We set aside one day for prep. Your body must be constantly tired. If you went to a massage place , they’d
probably scream. Staff) How do you read the shop name? It’s Kotatsu Chinese Noodles. Did your father name it? We all came up with it together . Cooking rice. The rice is done. Salt . Staff) Where is this rice from? Kagawa Prefecture Koshihikari. Using a mold to make rice balls . Simple rice balls lol. Furikake rice balls complete. Green onions , onions, carrots,ginger, garlic. The garlic is from Aomori. We add a fair amount before cooking. In a big pot. We could cook it, but it
wastes gas. We place chicken bones on top and cook it. Once it boils, we turn it down low and
keep cooking. Staff) What do you usually do on your days
off? I work on my days off. I’m always prepping. Prep work and shopping. The lid won’t close , but it gradually
sinks down. Remove the innards Since there’s fat attached, I want to
remove all the fat, so I prep each one by hand, taking time. Staff) Do you like cooking work? Well, it’s tough. It’s hard to say if I
like it or dislike it. There are times I like it ,
times I dislike it. I’m combining animal-based soup with broth
right now. Soup. It’s blanched menma. Staff) Dried menma? Yes . Dried menma. Staff) Do you clean every morning? Well, cleaning means just sweeping the
floor, nothing major lol How many years have you been in this
building? I think it’s been about 40 years. Since the previous owner, we’ve run
various businesses here over the years. Add a little protein. Do you drink it every day? The men do What about your mother? I drink vegetable juice lol. The shop will open soon. Table cond iments: Black pepper, vinegar, white
pepper, shichimi . Feel free to use them.
Mayonnaise, sesame seeds, ramen tare, dark
soy sauce, spicy yuzu pepper. Green onions, tempura bits. Staff) Is it homemade? Homemade? More like just mixing things
together lol. Mixed yuzu pepper and chili? Yeah Opens at 11:00. Customers come in right when we open. Hours: 11:00 AM – 1:30 PM. Closed Mondays and Tuesdays. Parking lot
next to the shop. Bright, open, and spacious interior. Counter seats, table seats,tatami seating.
Total 40 seats. Chinese Noodles: Small 700 yen, Medium 800
yen, Large 900 yen. Toppings: Extra Chashu 400 yen, Extra
Menma 300 yen, Flavored Egg 100 yen. Rice: Small 100 yen, Large 200 yen . Rice Ball 150 yen. Fried Chikuwa 100 yen. Raw Egg 60 yen. Order at the kitchen counter and pay
upfront.Order three small Chinese noodles . Water is self-serve. Place your order and take a seat. Boil noodles for three servings. Warm the bowls Add the tare sauce Grill the chashu pork. Pour in the soup Add the boiled noodles Top with chashu, fish cake and green
onions. Done. Small Chinese noodles. Start with the huge chashu pork . Staff)I think you were the first
customer this morning? Yeah, I was the first one
here lol. I knew it’d been around for ages, since
when it was a udon shop. Haven’t been in a while . Been coming for years? Since it first opened? The soup is delicious Maybe a bit rich ? What’s the noodle texture like? They cling together, so not slippery. Returned the dishes and left the shop. Staff) What’s the defining feature of
Toraryu’s Chinese noodles? It depends on preference, but it’s pretty standard . It’s got this
slightly addictive flavor, I guess . We try to preserve the natural
taste as much as possible. We use soy sauce with a bit of amino
acids, but other than that, it’s mostly
chemical-free seasoning We value the taste of the ingredients, you
know? Next , a pair of men arrived . They ordered
Medium and Large Chinese Noodles. The soup is a blend of udon broth,chicken
bone, and pork bone. The noodles are homemade, aged for four
days before being cut fresh each morning. Two large slices of chashu pork . Medium and large Chinese noodles. A customer piles complimentary green
onions onto their plate. Tosses chashu coated in special sauce over
rice. Yakibuta Don (secret menu) ¥300 ※Not
available during busy times Devoured the char siu rice bowl and then
the ramen Left the shop thoroughly satisfied A man in a suit arrived. Ordered medium noodles with extra menma
and fried chikuwa with seaweed coating. Savored the fried chikuwa and ramen Generously sprinkled black pepper. The chewy, curly noodles clung perfectly
to the rich broth! Drank every last drop of the soup clean. 12:18 . The kitchen grows busier as more
customers arrive . The family of three each take their
stations and serve ramen. The chashu is grilled to order. Chashu, extra bamboo shoots, flavored egg
topping. Three customers arrive. They skillfully prepare three bowls of
ramen simultaneously . “Here you go, small size. Large size, flavored egg.” ” The soup’s pretty rich, huh? ” ” But it’s easy to eat .” Staff: “Pretty
thick, huh?” It’s rich but delicious. The noodles are tasty too . They’re curly
noodles, which is rare, right? They’re incredibly delicious. All three finished their bowls clean . Staff: I was wondering what originally inspired
you to start the shop? I was living in
Tokyo. Then I heard they were going to open an
udon shop, so I came back. And then it turned into a ramen shop, I
guess? I didn’t know anything about udon at all
at first How many years ago was that? About 13 or 14 years ago. When did you stop doing udon and focus solely
on Chinese noodles? Probably about 7 or 8
years ago now? It’s delicious. Absolutely delicious It’s been quite a while since I last came,
like 5 years ago, and I had the Chinese noodles then too and
they were delicious. Staff) How is it? The taste after so long? The taste hasn’t changed, it’s delicious. Soup refill. Welcome . Staff)I think the curly noodles are a
signature feature. We knead them . The char siu, grilled just before serving,
is tender with fat melting into the
broth—delicious. The extra menma bamboo shoots are extra
thick and look satisfying. Three people work together, churning out
ramen one after another The owner makes the ramen and handles
serving. Dad handles the noodles. Inside the shop, many customers are
enjoying their meals. Chuka soba, medium, with egg topping. Staff) Have you been coming here for quite
a while? Quite a while. The soup is delicious It’s rich without being heavy, right ? I love the flavor . This taste isn’t found locally Many customers have been coming since the
udon shop days We measured the large noodle portion : 430g. Here you go, sorry for the wait.
Large,with a seasoned egg. Chinese Soba (Large) 900 yen + Seasoned
Egg 100 yen. The soup masterfully blends Japanese dashi
with chicken and pork bone broth It’s rich
yet light enough to finish every drop Incorporating udon-making techniques and
meticulous water content control, the
homemade noodles boast an amazing
chewiness and smooth texture! Each ingredient is carefully prepared .
It’s additive-free, rich yet gentle on the
body. There are also side dishes made with love,
like your mom would make . Today was calm, so I guess I was lucky
health-wise lol. If too many people come, it gets tough .
Like if 100 people show up on a weekday , there aren’t even enough places to park. So if too many customers come all at once
, it can be a bit of a problem. Staff) Do you have any plans or vision for
the future? Yeah, I have various things I’m thinking about many things, but my
parents are getting on in years, so we might just run a small shop. As for Toraryu, do you plan to keep it going? I do want to keep it going,
though. So , will you keep it going for another
10, 20, 30 years? If my body holds up, haha. I’m not quite
sure about that I want to keep it going as long as my body
allows . That’s how I feel right now, I
guess? For now, anyway. 1:30pm closing . 64 customers today. Clean the kitchen and dining area. Prep noodles for tomorrow . Staff) Does the prep work go on for a
while? Plus chopping veggies… The soup simmered all day. That huge pile of bones is steadily shrinking . Changing the water for the menma. Staff) How much of this do you use in a
day? About two days’ worth, I guess. Preparing the chashu pork . Pork belly, pork shoulder. Remove the chicken bones Place the chashu
meat in the bottom of the pot . Cover with the removed chicken bones and
simmer. Staff) How long does the chashu simmer
for? Two hours. The Chinese noodles born from a udon shop
are a huge hit! Created by a family of three . Please try
Toraryu’s Chinese noodles! We use 3,000 eggs daily. Our tamagoyaki
sells up to 800 pieces a day! Each one is carefully cooked by skilled
artisans . The fluffy texture is irresistible.
Tamagoyaki infused with rich broth! Fans flock from all over Japan.
Established 1973, “Shop Takezaki”. Once you try their tamagoyaki, you won’t
eat it anywhere else. People look forward to this. When it comes to bento, it’s this
tamagoyaki. Tamagoyaki with a sweet, savory broth. Handmade rice balls and bento boxes made
with love offer a nostalgic , comforting
taste . Try it once and you’ll be hooked!
Inside Kochi’s Soul Food Bento Shop Sazaki City, Kochi Prefecture 9-minute
walk from JR Dosan Line/Tosa Shinsho
Station Established 1973 Shop Takezaki Sazaki Main
Store Over 1,000 customers visit daily A shop
combining an early-opening bento shop and
convenience store Long-loved tamagoyaki, a signature item
draws customers from outside the
prefecture President(3rd Generation) Preparation begins at 3 AM . A dedicated tamagoyaki kitchen is set up
beside the store. Cracking eggs . Staff) How many eggs do you use per day? Weekdays: We crack enough for 15 pans . Staff) How many eggs per pan? 137. It depends on size. If they’re small eggs, we use more . Staff) Weekends and
holidays? It varies, but it’s about double the
weekday amount . Dashi mixture andquantity are a secret
recipe passed down through generations. Mirin . Mix using a hand mixer and ladle . Strain through a sieve to remove shells
and debris settled at the bottom of the
pot Making the tamagoyaki Light the gas stove. Use all seven gas burners to cook
simultaneously Make precise adjustments to the heat Pour the egg mixture blended with dashi
into the pan using a ladle . Use a spatula to roll the
egg Pour in the egg and roll it multiple
times. The finishedArrange the finished
tamagoyaki on a steaming lid Placing them on the steaming lid maintains
warmth and preserves their springy texture The result is thick , fluffy tamagoyaki
crafted with skilled artisan technique Staff) What prompted you to take over the
shop? My mother, the second-generation owner,
fell ill. When I was 28, she found work difficult. I was teaching at a cram school in Tokyo,
but when asked to return and take over, I did. I’ve always loved cooking and helped out since childhood so I thought running the business might be
interesting. Staff) Have you been making tamagoyaki
ever since? At first, I was still training. Though it varies by cook, the president
insists on not using air conditioning even
in summer, so the cooking area gets
extremely hot He cooks steadily and without hesitation He divides the tamagoyaki for bento boxes
into four sections. The rice finishes cooking It’s portioned into separate containers They use rice from Kochi Prefecture He wears a green apron. The two employees
are veteran staff who have worked here for nearly 30
years. Staff) How many times do you cook
rice per day? We cook it fully. We cook it continuously during business
hours We use a dedicated machine to make rice
balls Forty rice balls line up on one pallet. We place the fillings We wrap the rice balls in nori seaweed. We
pack them into bento boxes along with
tamagoyaki and takuan pickles. Staff) How many types of rice balls are
there? There are 24 varieties. We place the finished tamagoyaki onigiri
set bento boxes on the display shelves. Price list: Onigiri fillings: Tuna 0 yen, Homemade ume
170 yen, Takana 170 yen, Kombu 170 yen . Popular No.1: Tempura rice ball 250 yen,
Tempura rice ball Beef shigure 200 yen. Rice balls andAll rice used in rice balls
and bento boxes is from Kochi Prefecture Another veteran employee wearing a green
apron prepares the popular oden , a staple since
the shop’s founding He simmers the konjac while removing its
bitterness. Oden: Konjac 110 yen, Kureten 120 yen,
Beef tendon 130 yen. Business Hours : 4:00 AM – 7:00 PM. Winter
Hours (December – February):4:00 AM – 6:00 PM Regular Holidays : Wednesdays, New
Year’s Day (Temporary closures may occur) Parking: 12 spaces Opening at 4:00 AM Despite the early hour , customers arrive
continuously without pause. 4:45 AM A male customer enters. He heads
straight for the bento section. He scans the display shelves and purchases
a tamagoyaki omusubi set He leaves the store in 45 seconds. Staff: Why did you decide to open at 4:00
AM? President: When we first opened, we
started at 6:00 AM . President: Given the local crowd , many
customers go fishing or surfing. President: Apparently, they asked if we
could open a bit earlier. President: So 6:00 AM became 5:00 AM. President: Then 5 a.m. became the current 4 a.m.
opening . The early-rising bento shop
“Takezaki” is a vital presence supporting
the stomachs of local residents. Making boiled eggs for sandwiches : Salt . Peeling the boiled eggs Placing the mashed eggs onto sliced bread. Cutting it in half. Packing it into a container completes the
sandwich. 5:15 Male customer arrives. Purchases a
sandwich . Staff: Why did you come today? I overslept and thought I’d stop by on my
way to work to grab one. Staff: What did you buy today? I bought a sandwich today. I often buy rice balls too. The ones with
tamagoyaki inside. This place is famous for being delicious,
you know. Tasting time. Sandwich Mix 430 yen A simple egg sandwich that evokes
nostalgia Also includes a ham sandwich with cucumber Making fried chicken Preparing various types of bento boxes. Ginger pork bento. Fried chicken bento. Makunouchi bento . Tempura rice balls・Tengomusubi with
tamagoyaki, rice balls, 2 rice balls, fried chicken & tamagoyaki
set, special seaweed bento. Staff) How many bento types are there? About 10 kinds. Beef Kalbi Bowl. Makunouchi Bento yen. Tonkatsu Bento 650
yen. Karaage Bento 640 yen. Special Nori Bento 540 yen. Tamagoyaki Bento 490 yen. Tempura Rice Ball with Tamagoyaki 400 yen. 6:30 Takashima Expressway.Right off Susaki
Nishi IC . Customers come to buy breakfast or
lunch, forming lines at the register. Staff: Good morning. Customer: Good morning. Staff: Why are you at the store today? Came to buy lunch for work. Bento, rice balls, and sandwiches. Not just for work, I always buy them when
I go fishing too . Staff: What did you come to buy today? Rice balls and sandwiches. Staff: Do you come often? I work at the store next door, so I always
come here . Staff: Why do you like coming here? It’s close and the food is delicious. Today I bought miso rice balls and sandwiches. I’ll keep coming here as long as I work
there. Just before noon . Customers buying lunch
arrive one after another . Customers purchase freshly made bento
boxes and side dishes in a wide variety. The line inside the store remains
constant. A pair of men and women also buy bento
boxes . Staff: Why did you come to the store? We just arrived at the airport. We’re driving to Ashizuri Cape now It looks simple and rustic. You won’t know until you try it,
but it looks delicious. Staff) What did you buy? Fried shrimp rice balls, tempura rice
balls, and a tamagoyaki set. Tasting time . Tempura rice ball with tamagoyaki
inside. 400 yen. It contains freshly fried shrimp tempura
offering a plump texture and savory aroma. A chef specializing in tamagoyaki takes turns with the president at the
grill, providing freshly made tamagoyaki. Staff: How is it?Shop Takezaki’s
Tamagoyaki . Once you try their tamagoyaki, you won’t
want any other. I look forward to this. Sorry to keep you waiting ! Thank you! It boasts enduring popularity even among
locals Tamagoyaki you’ll crave again. Staff) How many times do you add the eggs? Twice We divide it into two batches of two cups
each, adding a little over four cups
total. Tamagoyaki(Half) 12:15 Female customer enters . Picks up an onigiri and tamagoyaki set . Buys it with a drink. This male customer carefully examines
bento boxes before adding one to his
basket. The working man buys an onigiri and
tamagoyaki set plus fried chicken. Female customer picks up an ebi tempura
onigiri. Purchases various items. The wide variety lets you change it up
daily, adding to your meal enjoyment. Staff) Why did you come to the shop? I was born and raised in Susaki. I live in Matsuyama, Ehime now, but I came back for a visit and stopped by
since I was in the area. It’s my alma mater, you see. Susaki Junior
High, Susaki High School . Staff) So you used to eat this tamagoyaki after
school, right? Staff) What’s the characteristic of Shop
Takezaki’s tamagoyaki? Nostalgia, I guess . When you think of bento, you think of this
tamagoyaki ‘s tamagoyaki with a sweet, savory broth
flavor. Staff) What did you buy today? Tamagoyaki (1 roll) to take back to my
parents’ house, and since I was a bit hungry, lunch. Staff) They’ll be delighted. Definitely. I think so. My parents are from Susaki
too. Staff) Do people from Susaki come to Shop
Takezaki? I doubt there’s anyone who hasn’t tried
it. Tasting : Salmon & Kombu Rice Ball with Tamagoyaki
(¥490) , Salmon &Kombu rice ball and a thick
slice of tamagoyaki, plus takuan pickles. I started with the tamagoyaki . It was fluffy , with a
nostalgic flavor and the aroma of dashi
broth Next, I had the salmon rice ball The saltiness of the salmon paired
perfectly with the freshly cooked rice
from Kochi Prefecture. A satisfying set
that hits all the right notes. October 16, 1973 That was when I was two years old. Then, Yamazaki Bread joined and it became
Y Shop Takezaki. In 1999, it became a corporation . At that
time, we debated what to name the company . It became Shop Takezaki Limited The oden and such that Grandma (the
founder) started had been there since the
beginning , but gradually we started selling rice balls ,
bento boxes, and sandwiches . Staff: So oden was the very first item? In my memory, yes. The most popular menu item by far the
Salmon &konbu rice balls and the
tamagoyaki set. That’s what sells the most . Sandwiches have a lot of loyal fans We might have started selling them before
the rice balls, but it’s not that big a difference. I
think rice balls came a few years later. The shrimp tempura rice balls were created
by the president 20 years ago and are quite popular . The konnyaku in the oden comes from the
neighboring town of Tsuno and has a loyal
following. The thick fried tofu is from a local tofu
shop. For tempura, we use the famous Kureten
shop in Nakato Town. The beef tendon is also popular . Eggs with a rich, deep flavor. Oden is sold year-round . Sales peak during the Susaki Festival . Loved by customers nationwide for 52
years. The exquisite tamagoyaki from “Shop
Takezaki”! Kochi Prefecture, Kochi City, Asakura Hei,
along Prefectural Route 368 Ramen Hōrensō Established 1998 Dedicated parking lot 8:47 Shop owner(61 years old) Owner’s wife. Close-up from morning prep . Pork bone soup. Prepared knuckle bones Simmered for about
a day and a half . Finished pork bone soup. Carefully
removing giblets from chicken carcasses
Mix of chicken carcasses and loin bones .
Finishing chicken broth with garlic,
ginger, onion, dried sardines , etc. Menma
bamboo shoots . Seasoned boiled eggs .
Uses domestic, locally grown rice . Cooks
about 2 sho (3.6 liters) on weekends, 1
sho (1.8 liters) on weekdays.Cook for about 10 minutes before cooking rice. Hang the shop curtain first . A popular shop with lines forming . Groups limited to 6 people. 10,000 yen
bills not accepted . As the couple runs the shop themselves,
they ask for customer cooperation. Seasoned minced beef for topping ramen or
abura soba. Domestic,Kyushu beef tendon. Beef tendon prep : Cut tendon into bite-sized pieces and
season. Finished beef tendon. Cabbage for ramen . Three noodle types: straight,
flat, thick. Salt and soy sauce. Homemade sauce Seasoned offal after prep. Soy sauce 780 yen. Tendon & scallion 1180
yen . Scallion & minced meat oil noodles
(1.5 servings)¥870 Simmered fried rice ¥600 Toppings Garlic
¥80 Table condiments Pepper, sauce, chili
pepper Request to customers Table seating Tatami seating Regular holidays Mon, Tue ※Irregular
holidays may occur Business hours Weekdays
11:00 AM – 3:00 PM (Last order 2:30 PM)
Sat/Sun: 11:00 AM – 3:00 PM (Last Order
2:30 PM) 　　　5:30 PM – 9:00 PM (Last Order
8:30 PM) Opens at 11:00 AM . Immediately after opening , 1 person
, then 3 people, then 2 people arrive
Ordered Large Soy Sauce Hormone, Rice .
Flat Noodles (Large is 2 servings).
Cabbage, Garlic Chives . Soy Sauce Broth . Chicken Bone Broth .
Slurping down the Large Portion Flat
Noodles! Flat Noodles , Rice . Soy Sauce Soup enriched with the
umami of hormone. The plump, springy
hormone is the best.. Spicy offal 1, offal 2 . Warm the bowl . Spicy offal , miso . Front : Spicy offal,
miso. Offal, miso. Seasoned boiled egg, white
scallions. 11:18 . Customers keep arriving. Offal 1 . Scallion ramen, soy sauce. Half fried
rice. Orders flood in. Large salt ramen. Chicken bone-based salt broth. Spicy minced meat. Soy sauce. Tsukemen (1.5 servings). Spicy Offal Miso Plump offal and miso The intense spiciness
pairs perfectly, creating an addictive
flavor Steamed Half Fried Rice Scallion Soy Sauce Ramen Scallion Ramen Soy Sauce Half Fried Rice Pepper Slurp straight noodles! Devouring scallion-packed soy sauce ramen! Satisfaction-Maxed Fried Rice Loaded with Egg, Chashu, Scallions
Unbeatable filling power Owner meticulously prepares each dish Perfectly timed collaboration with the
proprietress to complete dishes Thank you! Thank you very much! Sign-up system for waiting order Scallion and Minced Meat Oil Noodles Scallion Chashu Rice Bowl Soy Sauce Ramen Soy Sauce Ramen Scallion Chashu Rice Bowl Background in Western cuisine,gained
experience in hotels and opened his own
ramen shop at age 35. Salt-based super spicy offal Enjoying ramen as a family Customers who come about once every three
months. Orders: Super spicy salt offal, miso
offal. The offal is tender, deeply flavored, and
delicious. 12:04 Beef tendon scallion soy sauce ramen Scallion salt ramen Half-cooked fried rice Chashu soy sauce ramen Miso offal ramen Large portion miso offal ramen Miso offal ramen Slurp up thick noodles coated in rich miso
soup! The umami of miso and offal hits you hard. Miso Vegetable Ramen 12:30 The shop’s name comes from the owner’s
love for the green color of vegetables ,
hence “Hōrensō” (Spinach). Miso Ramen mixed with pork bone soup. Pork Bone Ramen. Spicy Scallion Miso Ramen. Large Portion Soy Sauce Ramen. Scallion and Ground Meat Oil Noodles unique with a tangy vinegar kick.”Hōrensō”
signature dish. Stir well before eating
for best flavor. Chashu Shoyu Ramen. Spicy Minced Meat Shoyu Ramen. I come about once a week when I have time
. Heard it was delicious from a friend. Came
and got hooked. 14:18 Miso Ramen. Offal Ramen. Offal Shio Ramen. Offal Shoyu Ramen. Beef Tendon & Green Onion Ramen(Miso) Beef Tendon Scallion Ramen (Miso) ¥1200 Rich, deep miso broth. Domestic beef tendon is tender releasing
more umami with each bite. Simmered Fried Rice ¥600 ( Soup included) Offal Ramen(Salt) Offal Ramen (Salt) ¥1,180. Vegetable and animal umami fill your
mouth. A light yet rich broth. Flat, chewy noodles. Cabbage, scallions, and offal pair
perfectly. 15:00 Close (14:30 L.O.) Cleanup. Prep for the next day. Rub salt into the offal to draw out
impurities. Offal(Large intestine) Preparation : Boil in small batches to prevent fat
from melting . Prep sometimes runs until midnight. If prep runs late on Saturday , Sunday
gets hectic. Stretching it cleanly makes cutting
easier. Make fine cuts to make it easier to eat . Hormone Ramen combines small and large
intestines in a balanced way. Hearing customers say “Delicious” is the
best feeling. White scallions “The miso for our miso ramen” We blend
three types of miso and other seasonings
to make it from scratch. He lives nearby and comes on weekends. The atmosphere is really nice. He loves trains, and inside there’s a timetable —like from ten years ago. It makes me nostalgic . I want him to eat until he’s full and be
happy!
It was ramen packed with gratitude for our
customers.

0:00　香川）中華そば虎龍
地図　https://maps.app.goo.gl/CSKnd6naJWwTvvVi6
住所　香川県観音寺市三本松町４丁目２−１６
URL　https://youtu.be/vOHeUIgY8Mw

29:25　高知）有限会社 ショップ たけざき 須崎本店
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住所　高知県須崎市下分乙８１９−１
URL　https://youtu.be/C1P5l6pWwvg

1:02:26　高知）ほうれんそう
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住所　高知県高知市朝倉丙２１２９−７
URL　https://youtu.be/5oMz0jhwKnM

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