朝５時半開店→３時間で売り切れるワンオペ店主が躍動する東京最強朝ラーメン店！

朝５時半開店→３時間で売り切れるワンオペ店主が躍動する東京最強朝ラーメン店！

E-chan Shokudo, the ramen shop with crazy
lines starting at 5:30 AM — it was insanely delicious! I could have eaten endless bowls. It’s classic, but incredibly well-made and
tasty. The broth infused with mackerel flakes , is meticulously crafted . I gulped it
down… the flavor made me nod in approval . Sold out in about three and a half hours
after opening Thank you for finishing it all cleanly ! We’ll be waiting for you again! Located in Shimomeguro, Meguro-ku, Tokyo.
10-minute walk southwest from Meguro
Station On the first floor of a building
along Yamate-dori Established in 2023 . “E-chan Shokudo” Prep work starts late at night for the
early morning opening 2:00 AM: Owner Eiichi Sato arrives for
work. It’s been about a year and a half since
opening in April 2023 . This popular spot sees lines forming
early in the morning and sells out within
3-4 hours of opening. Staff: “About 100 bowls a day, right? Once
they’re gone, that’s it? ” Owner: That’s right. We stop at 100
bowls Only for limited-edition ramen might we
serve a bit more, maybe around 120 bowls. Former comedian Sato worked at ramen shops
during his performing days He trained at places like “Sugoi Niboshi Ramen Nagi,”
then managed “Chuka Soba Emoto” in
Nakameguro before going independent. The kitchen is spotless and clean . Cooking utensils are neatly organized,
and inventory management is meticulous Preparing the marinade for the chashu : soy sauce . Heating the marinade. Pork for the chashu . Owner: “We get either ‘Hayashi SPF’ or
‘Iwanaka Pork’ We get the pork delivered from the butcher based
on what’s available at the time You can
tell we use good quality pork. Cutting pork shoulder. Cutting pork belly . Cutting green onions. Sweeping the floor Carefully skimming the scum from the soup. After adding the pork bones, add the pork
belly and shoulder for chashu. Simmer for a while. Remove the pre-marinated chashu. Cutting the chashu. Chopping the chashu When you order “rice,” they place the
chopped chashu on top of the white rice Finished cutting the chashu Clean up each time to maintain a clean
state . Wash the cutting board and knives. Sharpen the knives. Staff) Do you do all the prep alone every
day? Owner) Prep is just me. It’s been that way since we opened . (For help during business hours) Right
now, maybe once or twice a month. When part-timers come in, they set up chairs outside for waiting hang the noren curtain, wipe down the counter, thoroughly cleaning even the
back side They also carefully clean the lights ,
which are surprisingly noticeable Staff) That’s amazing. The shop is so
clean. Owner) That’s right . I make a point to
keep it clean. Nobody likes a dirty shop , right? So I do try to keep it clean . Remove the chashu from the soup . Place the chashu into a pot with the
marinade Let it slowly absorb the flavor Repeat this process Simmer for a while Preparing the soup base . The main ingredient for the seafood
broth is “mackerel flakes” ( saba bushi) and dried sardines ( niboshi ) into the soup. Prepare the
vegetables : onion , ginger, potato . Add
the mackerel flakes and vegetables. Add
the dried sardines, lard and kelp. Owner)Our focus is on layering flavors by continuously
replenishing the broth to enhance umami,
and preparing it so the mackerel aroma
really hits you . Remember we add lard ? We do that every morning . We infuse the lard with the aroma so
when it reaches the customer, that
mackerel scent wafts up . Staff) What made you decide to go with
“mackerel” ? Owner) I absolutely love places like
“Daishoken” in Eifukucho I wanted to incorporate the best elements
from all the ramen I love so “mackerel” felt like the way to go. Owner) Would you like some coffee? I’ll have some coffee! Preparing menma bamboo shoots Simmering them for a while. Menma is ready . Transferring the tare sauce to a
container . A special tare sauce based on soy sauce. Cooking rice. Using rice grown with mineral-rich natural
farming methods Making a test bowl of ramen . Hand-kneading homemade noodles. The tare sauce. The wonderful aroma of mackerel fills the
shop Skimming off the scum Lard infused with mackerel aroma Pouring the soup into bowls. menma and chashu pork . Top with scallions and nori to complete. Taste the soup and noodles to check the
outcome. Staff: Does the soup flavor change from
day to day ? Owner: It’s completely different. I keep adding to it . We do limited-time ramen, right ? So the flavor from the limited edition
can linger strongly the next day . Staff: What kind of “limited edition”
ramen do you do? Owner: We change ingredients— like
salt-based broths or Asahigani crab. Plus, once a month we do a secret one . We announce it when
it’s getting close . So the flavor really varies day to day . Staff: Where did you train? Owner: At a few places, but mainly at the main branch of “Sugoi
Niboshi Ramen Nagi” in Shinjuku Golden
Gai. I previously interviewed the Aji no
Tomochin Family , and Mr. Osonoe is my
senior apprentice .(At Nagi) I started
making limited-edition ramen and trying
various things I was doing comedy alongside it back then but… well, it’s not quite right to say
ramen became more interesting After quitting comedy when I was thinking
about what to do next, Nagi sent me to a noodle factory sent me overseas and let me try all sorts
of things. That was the trigger, I guess. “This is interesting,” I thought . Outside , customers were waiting for the
shop to open Owner) We generally aim for “6:30 , ” but we usually open around 5:30. Staff) Why open at this time, not during
the day ? Owner) Right next door is a set meal
place, or rather, a ramen shop. There’s Shina Soba Kazuyasan and there’s
Jiro. (This location) is tough both day and
night , I was told. I figured if I opened then,
hardly anyone would come. I’m from
Fukushima, where morning ramen is a thing, so I thought, “If I try it and it doesn’t
work out, oh well .” That’s how I started
opening in the morning Taking the chashu out of the marinade. Letting it rest to absorb the flavor Preparing the noodles. The noodles are made in the shop’s
in-house noodle factory. Our homemade
“E-chan Noodles.” I got to see the nood le-making facility. They knead the dough
using a specialized mixer commonly used for udon . After kneading, they put it in
a tub and stomp on the dough with their
feet They roll out the dough using an udon
noodle machine. To cut the noodles, they use a machine
designed for ramen. Staff: Why did you decide to use this
machine ? I wanted it to feel hand-made. I like Shirakawa ramen, so I learned
(hand-making) once at “Tora Shokudo.” At that time I thought, “This is too
physically demanding for me.” Then I figured , ” If I use an udon noodle
machine , maybe I can get close to that
texture.” That’s how I started using it. I feel like I’m gradually getting closer
to my ideal It’s close to hand-made but not quite.
It’s the texture, I guess. I think it’s a little different from other
ramen shops’ noodles so I hope people
enjoy that aspect On limited days, we use noodles from
“Sapporo Men Foods” (except for E-chan
noodle specials) . I asked . Oikawa from “Fukumen Satoshi”
in Jimbocho to let me use the same noodles I absolutely love them I feel so lucky to be able to use them. Prepare the nori toppings . Fill the water server . Owner: Prep work is mostly done now . After this, I’ll do a little radio
calisthenics… My daily radio calisthenics . Owner) The reason I started was because I suffer from back
pain. Doing it makes a huge difference compared
to not doing it ! I highly recommend it! Setting up the ticket machine. Carefully skimming the scum continuously. The shop will open soon. Business hours : Around 6:30 AM to 11:00
PM (At the time of filming, opening was
around 5:30) Please line up in order. No waiting for representatives. 6 counter seats. Orders are placed via ticket machine .
(When full, wait outside without buying a
ticket; purchase after entering.) Ramen: ¥1000 Rice: ¥150 Monthly limited noodles available Check
SNS. On the calendar On days marked “Mo” on the
calendar, we serve hand-kneaded homemade
noodles. The day of our visit was a hand-kneaded
noodle day. Despite the early morning a line of
customers waited outside for opening. The shop shutter opens at 5:30. The shop opens. Customers stream inside. It fills to capacity immediately upon
opening . Ramen orders come in. Soy sauce-based broth . Lard infused with mackerel aroma. Today’s homemade noodles :
“Hand-kneaded”Day. Hand-kneading creates curls that change
the sensation when slurping and the
chewiness. Hand-kneaded noodles have a shorter
boiling time than usual and are finished
slightly firmer. Rice orders come in . White rice topped with chunky chashu is
served. Soup is poured. Noodles are done boiling. Chashu is placed on top. Menma, spinach, and extra spinach topping are added. Finish with scallions and nori. Ramen: ¥1000 . The medium-thick, chewy noodles have a
pleasant mouthfeel that complements the
soup. The chashu, deeply infused with flavor, is
tender becomes more delicious with each
bite! The subtle aroma of mackerel flakes
permeates the rich, deeply satisfying
broth. The ramen arrives. First savor the soup slowly. The broth permeates your body… The chewy, smooth-swallowing medium-thick
noodles. Pop a piece of chashu into your mouth,
then immediately grab a mouthful of rice. Eat with such focus, bringing the soup to your lips again and
again until it’s all gone Place the dishes on the counter. Wipe down the counter leave. A customer who visits at least once a
week. Loves the standard pure ramen the most . It has an amazing seafood aroma you
won’t find in other ramen Loves ordering rice alongside it ,
shoveling down the chashu and rice
together I always think, That place must be packed
with dedication too,” enjoy it deliciously
every time! Owner) Thanks for eating so cleanly ~! Looking forward to seeing you again! Staff) I think it’s been about a year and
a half since opening. When I can come pretty much every day , I come around this time except on closed
days . Rice order comes in. Make the ramen. Ramen arrives . First, gulp down the soup… Yum! Savoring the soup again and again. The owner’s recommendation :
“Sukiyaki-gui” – eating it dipped in raw
egg. The eggs are brand-name “Okukuji Eggs”. Mix the egg well Drop the noodles into the raw egg The richness of the egg coats the noodles
making the flavor even more intense and
delicious… Ordering the raw egg topping. Mix the egg well… Coat the noodles in the raw egg slurp it
all down in one go! Immediately shoveling down the chashu rice
… The best breakfast ever… The shop remains packed. An order for chashu noodles comes in Loaded with generous chashu An order for rice comes in. Staff: ” Did you order the regular ramen?”
” Yes. It was delicious!” It’s orthodox , but incredibly meticulous
and delicious ramen. Between orders, they handle the washing
up. With fluid movements, they tackle task
after task. Customers arrive without pause . An order for chashu dipping noodles comes
in. The dipping sauce arrives They rinse the noodles under running
water. The dipping noodles arrive . First , slurp the noodles in one go Savor the chashu coated in soup . Taste the soup. In no time, they eat their way through and finish it cleanly! For customers who want it , you can enjoy
“soup-wari” – adding soup to the dipping
sauce Doesn’t the oil taste different (from
usual)? Owner: Probably because it’s fresher . I tried not to leave much oil from the
previous day. Lately I’d been putting in extra for the next day I adjusted that a bit. If there’s too much, I skim off the top
layer. That’s how I’m doing it now. It’s too good! Placed the dishes on the counter, cleaned the counter, and left. A customer who’s a senior from the owner’s
comedian days , visiting about once a
month There was a reception-like period right
before opening lasting about three or four days , and he
came every single day Today was his first time trying the
hand-kneaded noodles They were insanely delicious! The texture of the noodles , the way they
feel in your mouth … it’s just irresistible . It’s like, “Man, this ramen is just
plain delicious ,” and it’s so convincing. I can’t really
explain it, but you don’t need any fancy talk You just eat
it and it’s delicious! It makes you feel incredibly happy like a ramen that puts a smile on your
face. It’s amazing. I ordered the Chashu Ramen (with seaweed,spinach
topping). Customers who come once or twice a week . They use lard, but they really pack in the aroma of mackerel flakes so it has this incredible
, wonderful mackerel scent. It’s got that aroma and umami , yet it’s
clean and refreshing, so you could just keep eating it forever . The line stretches even longer two hours
after opening . Ramen keeps coming out one after another . This female customer takes a bite… and can’t help but nod in approval at the
deliciousness! Customers savoring the delicious soup, slurping it down. Even amidst the busyness, the owner never
fails to greet customers. ” Thank you for the meal ! It was delicious!
Thank you!” ” This was my third time coming I got turned
away all three times. I happened to be passing by at this time
for work so I really wanted to try it once … It was delicious!” The case holding noodles empties faster
and faster . Customers keep coming without pause . Refilling the menma. Piling on the menma topping . Then piling on the nori topping . The owner steps outside. 9:00. Sold out in about three and a half
hours since opening Making the last customer’s ramen of the
day . The chashu ramen is complete. The last customer leaves. 9:45. The shop closes before the scheduled
closing time . Cleaning the shop. Wiping down every little bit of dirt . Thoroughly wiping down the condiment
containers Restocking the beer The owner works almost non-stop from 2:00
AM . Putting dishes in the dishwasher. Staff)Compared to other restaurant
workers, you move really fast, right? Nowadays, Nagi has a lot of employees, but back when I was there I was often
working alone. I guess I just got used to it But honestly, if it weren’t for Nagi, I
probably couldn’t do this. It’s tough, but if there’s no one else you just have
to do it alone, right? Or close the shop… But the rent still comes due, right? So really,(My experience at Nagi) is
incredibly valuable now. Nagi does this thing called “environmental
organization.” Things go here, don’t move them from here —it’s a rule If you just leave things randomly, “Huh? Where’d it go?” “Wasn’t it there?”” Even when it’s crazy busy, you just go there without thinking and
it’s there, right? So I think it was a huge learning
experience. Of course , the taste matters too, but when you’re running
things solo, I feel like that kind of stuff is actually
more important. Preparing tomorrow’s soup. Closing the shutter. A customer passing by the shop called out
to us . Staff: It’s been a year and a half since
opening and there’s a line every day. Owner: People tell me things like , “You’ve been
doing great since opening,” but it wasn’t
like that at all . We opened at 8:00 at first. We’d open at 8:00 , and only 2 or 3 people
would come until 9:00 . So we kept opening earlier and earlier . Of course, everyone came when we first
opened. But after about two weeks, it just… stopped. Wow, what do I do? (Back then) we stayed open until 2 PM Then we’d prep and stuff , right? My sleep time was literally just 2-3 hours
every day. My body was exhausted, and I had no clue how to boost sales But then I thought, 8 AM is when people
are heading to work, right? So I figured, let’s open a bit earlier. I
made it 7:30 . At first ,(earlier) half hour , people started
coming . I thought, If I make it 7:00 maybe more
will come,” so I changed it to 7:00. When I made it around 7:00 , people were
lining up even before that. Ah!If I went any earlier… So now it’s around 6:30 . Going any earlier than this is impossible. This feels like the limit It’s not that being slow paid off, but… I wanted customers to come so I kept
opening earlier and earlier. A special bowl you can only encounter in
the morning . A flavor worth waiting in
line for! Quietly commanding presence amidst
Saitama’s countryside, “Ramen Shop
Kitagawabe Branch.” Opening before 5 AM, customers stream in
one after another. It’s delicious! It’s been like this forever . It’s got that unique flavor you only
find here . Knowing customers come like this in the
morning… well, you just can’t sleep , can you? It’s like your stomach starts growling. The sharp kick of the green onions and the
incredibly tasty soup… I’m hooked . Making customers happy is the absolute
priority “Here, have this to power through your day ! ” We go behind the scenes at this ramen
shop where crowds gather from the crack of
dawn ! Kitasenju Ramen Shop, Kitakawabe Branch Yagyu Kazo
City, Saitama Prefecture About a 5-minute
drive from Shinkogawa Station 4:10 AM The manager arrives for work . Outside, darkness still spreads. The
manager begins prep. He fills a large pot with water and lights
the burner He adds water to the soup base He fills the noodle boiling machine with
water and lights the burner. Only the shop stands alone, its lights on . 4:16: Fills a pot with water and brings it to a
boil. Onions , kombu, dried sardines, garlic, ginger . Cuts ginger Cuts onions. Soup pot. Pork for chashu and back fat. Then,the ingredients from earlier. People who want ramen first thing in the
morning, especially workers or those who’ve been up
since the night before. Sure, opening for business this early is
tough , but knowing customers will come right from the
start … well, you just can’t sleep , can you? The noodle boiling machine starts boiling. Chashu . Slicing the chashu. Before opening, customers are already
waiting . Came straight from Tokyo this morning. Been here a few times before, but since it’s hot, I thought I’d try the
tsukemen. FirstFirst try . Open at 4:50. Even though it’s before 5
AM , four customers have already arrived .
There are 8 counter seats and 4 tables for
two , totaling 16 seats. Hours: 4:50 AM – 6:00 PM . Holidays: 10:00
AM~6:00 PM. Ticket machine. During busy times, staff will give you a
bell. Green Onion Chashu Noodles: ¥1,390 Green
Onion Tsukemen: ¥1,200 Chashu Rice Bowl: ¥480 Medium Noodles:
¥150 / Large Noodles: ¥20 0 Spicy Toppings: 1 Spicy: ¥30 / 3 Spicy:
¥60 / 5 Spicy: ¥90 Black Vinegar Shichimi: ¥100 You can choose noodle firmness,Soup richness
can be customized to your preference. Cold water is self-service. Noodles are made in our own factory. Pickled radish, pickled ginger, pickled
plum. Garlic, chili bean paste. Small plates, pepper, toothpicks. Paper
napkins. Hand washing station. Foaming soap, sanitizer, hand towels. Smoking area . For the shop, the busy morning is just
beginning. Soy-based liquid soup . Thin noodles made in our own factory. Seasonings added to the bowl with handles
upon order . Chashu pork. Garlic sprouts. Liquid soup. Freshly harvested green onions. Thin noodles. Chili oil . Preparing dipping noodle soup . Warming bowls on the noodle boiling
machine Seasoning base for salt ramen. Boiling thin noodles. Pork bone soup packed with back fat . Mixing the seasoned eggs evenly in the
liquid soup. Draining the ramen Marinate seasoned egg in liquid soup. Drain noodles. Arrange noodles. Chashu pork, wakame seaweed, menma bamboo shoots, chopped green onions, corn, nori seaweed. Salt ramen with butter topping Rinse noodles in cold water to firm them. Tsukemen dipping soup Pile on generous amounts of green onions
and other toppings. Seasoned egg. Green onion tsukemen . Seasoned egg
topping. The toppings are piled on so generously it
practically overflows , further whetting
your appetite . The dipping nood le soup arrives too. Let’s eat! The huge portion is amazing, and I’m
thrilled to be able to eat heartily from
morning Pour liquid soup into the bowl Boil the noodles Pour in the pork bone broth Plate the noodles Top with scallions. Add the toppings. Scallion Chashu Noodles. Rice. About twice a month , I wake up normally in the morning , get up early, and since
the shop opens early and it’s right nearby, that’s why. Scallion Chashu + Garlic Sprouts. One male customer arrives. Salt Ramen . Chashu Noodles with Scallions
arrive . First, savor a sip of the soup. Next , slurp the noodles enjoying their
firmness and flavor. Pick up the garlic and add it to the
ramen, mixing it thoroughly into the soup. The garlic accent deepens the flavor even
further Take a big bite of the richly flavored
chashu. This is undoubtedly a luxurious moment of
bliss first thing in the morning. Purchase a meal ticket. Pour the soy sauce-based liquid soup into
the bowl Place the bowl on the noodle warmer to
heat it. Boil the thin noodles made at our
in-house noodle factory. Pour the pork
bone soup into the bowl. Mix with
seasonings. Warm and season the toppings.
Place the cooked noodles in the bowl.Place
the bowl on the noodle warmer to heat. Boil the thin noodles made in our in-house
noodle workshop Pour the pork bone broth into the bowl. Mix in the seasonings Warm the toppings while seasoning. Plate the cooked noodles Arrange the noodles neatly Top with green onions. Add chashu , wakame seaweed, menma bamboo shoots, Kitagawabe-grown Koshihikari rice. Green onion chashu ramen ¥1390. Rice
¥160 . Juicy homemade chashu. Crisp green onions. Rich pork bone soy sauce broth. Chewy thin noodles. The broth clings well to the noodles The savory aroma of green onions spreads
in your mouth. Add garlic for a flavor change. The garlic flavor adds a different kind of
deliciousness. Place the chashu on top of the rice. This makes the plain rice go down well. Thank you for the meal! Set up the banner flag. Sprinkle black vinegar shichimi pepper. Green onion ramen with black vinegar
shichimi topping. Once or twice a month, in the morning. Well, this place is the fastest, so… it’s like… my stomach was
growling, you know? It was delicious~ Clear the dishes. Thank you! Everyone’s waiting for me . They look forward to it. That’s why I decided to do mornings . If there’s morning demand, it’s better for the shop to meet it, and customers are happy. Use the best ingredients possible . Use the best ingredients possible . Work
hard , live hard , and come back smiling. That’s the most fun part. Otherwise, getting up at 3 AM every day
would be impossible . Green onion miso. Always green onion miso. It comes out a lot 　Before work, always this . It has a flavor unique to this place . Morning ramen for work. Today miso chashu . The other day it shio
chashu. The other time I came around 4:30 AM and was the first
customer, but by 4:50 AM, five to ten cars had pulled up
~10 cars pulled up. Oh my! I keep cleaning up in between. On busy days , we serve about 350 bowls of
ramen. The moisture content in the green onions
is totally different. The freshness is totally different. The deliciousness probably comes from
this. When you cut the green onions, the
moisture just pours out. Each bowl of ramen has the equivalent of
four green onions in it . That’s amazing, right? Staff: How much green onion do you
consume in a day? About 70kg a day, up to 100kg when it’s
busy . We branded them as Kazo Negi. They bring us freshly harvested scallions
every day . Sometimes we use ones that were still in
the ground that morning for lunch. The freshness is just incomparable . The time since they were pulled from the
soil is completely different. It’s totally not the same as
ones that have been sitting for three or
four days . We don’t keep them in stock either. So , naturally, it takes more time and
effort. Scallion Miso Chashu Ramen . Sanriku San’s authentic wakame seaweed . This is
the menma bamboo shoots rehydrating right now.
We source domestic menma from Takeman. Twice a day, morning and evening, we
change the boiling water. Once fully rehydrated, we simmer them to
infuse flavor. They retain a nice bite yet are tender,
with a real presence. Homemade chashu pork. Slicing the chashu . We’re particular about using
domestic pork for the chashu too . The overall cost ratio for
this ramen is insane. For the soup, we add
meat: shoulder loin and belly. We dilute
it to prevent it from getting too rich. We
manage the soup’s richness here while
making the ramen, so it’s almost 100%
handmade. One male customer visits.We add
the meat that becomes the chashu shoulder loin and belly We dilute it to prevent it from becoming
too rich We manage the soup’s richness level right
here while making the ramen. It’s almost 100% handmade . A male customer arrives. He hands his meal ticket to the staff. Miso…seasoning, and soup into the bowl. Mix it Place the boiled noodles into the bowl . Add a generous amount of scallions,
rice, chashu, menma, wakame, corn and
nori… The scallion miso chashu ramen is
complete. Scallion miso chashu ramen and rice. First, take a sip of the soup. Next, slurp the noodles and savor the
flavor . Put some doubanjiang on the spoon… Add it to the soup and mix well. Then slurp the noodles
again— the spicy kick blends perfectly. Next, dip the nori into the soup and wrap
it around rice to eat . Without a doubt, this is exquisite. Customers keep coming nonstop. I come often. I always get this. Soy sauce ramen. Small portion size. Since it’s morning, I don’t feel too
guilty about it. I make it my first bowl of the day. Just happened to pass by. Scallion salt . Scallion salt ramen. Topped with a
seasoned egg Cutting the butter for the topping. Salt ramen. Butter topping . Scallion salt ramen. I usually get miso ramen a lot, but sometimes something different is nice. The crispiness of the scallionsand the rich, thick soup is delicious. I’m hooked. 6:34 a . Even though it’s still early morning, it’s
packed. Scallion chashu noodles. Rice . (Staff) Did you come home early this
morning? Yeah, I am. Rewarding myself for working hard . The chashu in the scallion salt is
delicious, and the scallions are delicious too. Perfect. Putting seasoning for the tsukemen soup
into a bowl. Boiling thin noodles Chilling the noodles in cold water Plating the noodles Plating the scallions. Wakame, menma,nori , and chashu. Pour the pork bone broth . Scallion Tsukemen: ¥1,200. Luxuriously uses four full bunches of
fresh scallions Thin noodles that perfectly complement the
broth and toppings . Rich, piping hot pork bone soy sauce
broth. Dip the noodles generously into the thick
broth. The broth clings tightly to the noodles
releasing its umami along with the steam Slurping the noodles fills your mouth with
that deliciousness. Various toppings and flavors blend
exquisitely creating pure bliss in your
mouth. Thank you for the meal! A large group of customers arrived We quickly prepared a massive order . Chashu rice bowl . (Staff) How’s the
flavor? Yeah, it’s delicious! I prefer salt, but this is tasty ! Only three hours since opening, yet
customers keep coming They spare no effort to serve bowls that
delight patrons. A ramen shop packed with
dedication! Live action galore! Up close at a Tokyo
teppanyaki spot. Their signature okonomiyaki flies off the
grill! Small size!
Even the small one is huge… Seafood, mentaiko, cheese, the whole
shebang – the deluxe version . The Yutori Special, right ? I absolutely love their okonomiyaki here . Their dashimaki tamago made on the
teppan is flying off the grill! Dasimaki coming right up ! Sorry to keep
you waiting! Yakisoba made with fresh noodles direct
from Hiroshima. Happy Birthday! Setagaya-ku, Minami-Karasuyama, Tokyo
2-minute walk from Keio Line
Chitose-Karasuyama Station East Exit. Teppan Bar Yutori. Teppan izakaya specializing in
okonomiyaki, teppan dishes, and seasonal
fish. 14: Prep work intensifies. Skirt steak. Manager Tomotsugu Ohno . Regulars order sashimi or veggies. All kinds of customers come . About 80%
eat okonomiyaki. About 20% enjoy it like a regular izakaya. The owner honed his skills at traditional
Japanese restaurants. Seasonal sashimi is also a pride. Striped jack . Removing the belly bones Cutting octopus legs. Preparing firefly squid . Making okonomiyaki batter. Chopping onions . Preparing “Miso Q”: Stir-frying with miso, adding sugar and simmering down Preparing sardines: Rolling them with shiso leaves and
skewering. Signature dish : Preparing dashimaki
tamago (rolled omelet): Adding seasonings Removing cabbage cores and chopping large
quantities Grinding ginger. Preparing sake Taking photos for Instagram. Quite a few customers drink sake. We get it on consignment To offer seasonal
enjoyment : Okonomiyaki,Fresh noodles for yakisoba Scallions , essential for teppan dishes Portion and
store beef as needed Prepare pork Mozuku seaweed for appetizers Prepare staff meals Today’s staff meal: Chilled Chinese
noodles Staff meal time Popular items are stews and tamagoyaki Tamagoyaki made on the teppan sells
incredibly well Worked part-time at an izakaya for four
years in college Wanted to go independent, but but I didn’t
have the know-how back then I worked at an izakaya specializing in
Japanese cuisine for three years . I opened my place on a whim, but then
COVID hit right away It was really tough at first We operated takeout-only for about two
years. Initially, I served seafood bowls, but
they didn’t sell at all… Regulars asked, “Make us some
okonomiyaki!” I made a few , and orders
kept growing. They started selling well for takeout. By
the time we could reopen normally , we’d
become an okonomiyaki shop. Our two staff members have been working
here about a year. We filmed a video announcing our 4th
anniversary event. We celebrated our 4th anniversary on June
3rd. Green Onion Pork & Egg Okonomiyaki: ¥1,
150 Squid &Shrimp Pork Tamago 1250 yen Avocado and Cheese Dashi-Maki Tamago 880
yen Braised Beef Tendons 600 yen Sashimi Assortment Small 1500 yen / Medium
2500 yen Opens at 17:00 Table seating and counter seating An impressive 2.5-meter-wide teppan grill
Enjoy the lively atmosphere of live
cooking This staff member aspires to be an actress She’s signed with an agency Currently stage and movie extras,MV
extras, etc. Working to gain experience Training a new staff member on their
second day Cutting myoga ginger. Course reservation customers arrive. Course salad. Mosquito coil. Advising on service movements Rechecking how to mix drinks. Soda mix. Course sashimi platter: Sardine, striped jack, firefly squid,red
sea bream . Orders her own okonomiyaki before things
get busy. Roasted edamame . Double cheese pork and egg okonomiyaki
(¥1,250). Pork and cheese pair perfectly. Includes yakisoba noodles. Thick and
substantial. Regular customers arrive. Yellowtail sashimi. Looks delicious. Beef skirt steak . That’ll be the beef skirt steak Would you like grated daikon radish on
top? Customers at the outdoor seats too. Raw octopus. Chicken gizzards with garlic butter
Grilled I always come here at least once a week
after the public bath . Staff: What do you usually order ? Sashimi. It’s great that even though it’s an
okonomiyaki place, the fish is delicious. Today I ordered striped jack and octopus. Recommended menu Preparing the “Yūjinri
Special” – a hearty dish packed with mentaiko,
seafood, cheese, scallions, and pork. Yūjinri Special. One highball, please . Busy bustling around. Reservation calls are coming in nonstop. Hiroshima-style okonomiyaki. Braised beef tendon. Sashimi is seafood delivered straight from
Toyosu Market. Looks delicious. Customers toasting. Staff)You ordered the Yūjinri Special,
right? The noodles were perfectly crispy and
delicious. Families with kids also visit. Cooking dashimaki tamago . Mentaiko and cheese dashimaki tamago. Delicious. Delicious. Small sashimi platter. Yanaka ginger. Yuzu pepper-grilled free-range chicken. Impressive cooking. Both inside and outside the restaurant are bustling . Dasimaki tamago. Delicious, really delicious. Sea bream,firefly squid, yellowtail,
sardines . The Yūjinri Special, right ? 19:34. I thought it was wonderful . I
had the okonomiyaki. It was crispy.
Delicious. Thank you for the meal. Seats
fill up instantly. Grilled squid . Can I
get sauce and mayo? Staff) How many places have you been to today ? Second place. You’ve been researching, haven’t you ?
“This place looks good.” It lived up to expectations. It was delicious . I already booked for next week’s 4th
anniversary celebration. A regular since opening day . I really love the okonomiyaki here… I can’t eat it anywhere else . The owner’s okonomiyaki is the
recommendation, right? Having it cooked right in front of you is
perfect. You get the sauce aroma first. The distance is just right. Advice on how to hold the mug. I’ve been here about five times. Quite a
few times,It’s delicious. The two of us are friends. I’ve been here
about twice with friends. Staff: The eggs look delicious too. The dashimaki is delicious. It’s delicious
. The restaurant is packed Adding avocado and cheese. Avocado and cheese dashimaki tamago. Egg orders are flooding in. Dasimaki coming up ! Sorry for the wait! The new staff member is working full tilt. Hiroshima-style yakisoba, double ! Small !
Even the small is huge… Want some? Huh, eat? Even the small is huge! Not sure I can finish it. Tomato, shiso, and Parmesan cheese.
“Junrenka” . Looks super delicious , right? Hey, it’s
all over YouTube right now . Was it good? Watching YouTube while on YouTube. Sashimi platter . 20:39 Yakisoba. Surprise birthday present for a regular
customer. Happy Birthday . What a classy surprise. Thank you. Staff) Is today your second day? It’s my second day. Have you gotten used to it yet? Not really. I’m still learning everything. Dashi-flavored rolled omelet 600 yen.
Fluffy and soft. Made on a hot plate Rich egg flavor infused with dashi. Fried egg and green seaweed. Yakisoba (sauce) 800 yen. Savory sauce flavor. Delicious handmade
noodles . Break the fried egg… …mix it with the yakisoba. Tan-sake Junmai Daiginjo 1200 yen. Mellow body and depth. A clean, refreshing
chilled sake. Regular Hours: 5:00 PM – 12:00 AM. Closed
Thursdays. Shimizu-cho, Itabashi-ku, Tokyo.
Established Reiwa 1 (2019). Iwai Seimen 6:37 Udon Shop Owner Iwai-san Also makes
wholesale udon and Chinese noodles. First , preparing souvenir udon. Since it’s
machine-made, the flour amount is quite precise Measured in 0.5
increments. This one mixes two types of flour, so it’s spot on. More precise than
hand-made . Since it has two types of flour, we mix
it thoroughly. First , for the souvenir udon , we add alcohol for preservation. We add
alcohol . And this essential saltwater for
udon,this saltwater . Unlike hand-made dough, the machine is
super sensitive to water volume If you don’t measure precisely, it changes
completely Glad it’s sunny today. The ticket machine by the entrance : Kake Udon (Medium) 450 yen, Tempura (1
piece) 150 yen . Toppings: Fried Tofu,wakame seaweed,
Chinese noodles: 100 yen. Tables and counter seats. A self-service
udon shop. Condiments next to the food pickup
counter. Wholesale udon flour. It’s called Hishou flour . The process is the same, but the only
difference is adding kansui. Udon uses medium-strength flour, while
ramen uses strong or semi-strong flour The flour we use for ramen is blended with kansui. The shop suddenly appears in the middle of
a residential area. The wholesale udon dough is kneaded. Because the hydration rate is different , the crumbly texture is completely
different from before. It’s become high-hydration dough. It’s chewy. For ramen , since we use only one type of
flour we add kansui without mixing different
flours .Since it’s roshin udon sold by the
kilo, we weigh it out, shape it into cylinders, prepare chicken thigh tempura, make the broth with kombu, dried sardines, and bonito flakes, prepare kakiage tempura, make the udon noodles, hand-pull the ramen noodles, prepare squid tentacle tempura and wieners. 10:00 One hour before opening. Naruto, chikuwa tempura, chicken tempura. Self-service tempura. Various types, 150
yen each ~ Vegetable kakiage tempura . About one minute until ready. Smooth-throated, chewy udon noodles . Today’s special: Daily special → Meat broth dipping udon .
Today’s rice: Pork cutlet rice / Wakana
rice ball. Red ginger tempura. 11:00 Opening. Customers arrive right after opening . After purchasing meal tickets, proceed
to the kitchen counter. Hot broth? Cold broth? Lukewarm broth? Hot. Hot. Thank you. Tempura lined up in abundance Fun to
choose from this self-service style The volume of the vegetable tempura is
incredible… Sold right away. Kake udon topped with
kakiage . Another customer . This time a female
customer. Cold. Yes, thank you. Cold soy sauce medium, please. Return finished dishes to the return
counter. Freshly boiled, glossy, and juicy udon. Finished with bonito flakes and green
onions. Sorry for the wait, soy sauce udon medium. Pour soy sauce 2-3 times around . Ordered kake udon medium and 2 tempura. Yes,Here you go. Welcome, thank you . Medium-sized plain udon. Would you like it hot, lukewarm, or cold? Lukewarm . Lukewarm, understood. Please wait while I prepare two tempura
pieces . Lukewarm medium plain udon, sorry for
the wait. Feel free to add ginger or shichimi pepper
to taste. Plain Udon (Medium) 450 yen . Two Tempura
Pieces 300 yen.(Chicken Tempura, Mixed
Vegetable Tempura) Mild-flavored dried sardine broth Smooth, slippery udon noodles Impressive-sized chicken tempura Crispy batter with robust seasoning Onion, carrot, garland chrysanthem um
Taste the sweetness of the
vegetables”Kakiage Tempura” 11:45 AM The order for today’s special meat dipping
udon comes through Customers gradually increase. Chinese-style noodles. Hand over your meal ticket at the counter Choose your tempura while waiting for your
food. Meat dipping udon is ready! Cold Udon Soup: Yes, cold udon soup medium and small for
table 7. Today’s Rice Dish: “Pork Cutlet Rice” Hot udon soup large and today’s rice dish
for table 19. Adding fresh ginger to the udon. The shop is nearly full . Two people running the kitchen. Chinese Noodle Soup order. Chinese noodle soup takes a bit longer to
prepare. Meat dipping broth. Tender-looking pork… Extra-large udon. Katsu rice and extra-large meat dipping
udon. A monstrously high-calorie meal… Crispy sauce-coated pork cutlet Dipping generously into the meat broth.
Slurping up the chewy udon noodles… Despite its hidden location in a
residential area customers appear out of
nowhere . Men eating a quick , delicious udon lunch
to power through the afternoon. The Chinese noodles are almost ready A hybrid Chinese noodle inspired by
Kagawa’s noodle factories and Sano ramen . The shiny noodles and soup look
incredibly delicious… Topped with homemade chashu, menma,
naruto, and green onions! Chinese Noodles 700 yen. Flat, slightly curled, chewy Chinese
noodles Coated in a refreshing broth
packed with seafood umami. Tender, melt-in-your-mouth pork chashu Even better with a dash of pepper… Order #13, hot broth coming up. Yes, today’s rice and daily special. Tempura and soy sauce udon. Hot or cold? Hot. Your hot soy sauce udon is ready. Table 13 , here you go. Yes, sorry for the wait. Thanks, boss! Cold udon with Chinese noodle topping . Pepper available if you like. Oh, I see, thank you! The boss tasting the Chinese noodles.
Seems satisfied with the light yet
satisfying flavor. Chinese Noodles 700 yen. The difference between Sannoji (Sanuki
Udon Iwa)The difference between Itabashi
and here is … I really wanted to try both hand-made udon
and machine-made udon. When I trained in Kagawa Prefecture, I saw
both types of udon production. I found the strengths of both the noodle
factory and hand-made udon fascinating.
I’m greedy like that, wanting to do both. For the second shop, I tried making it
with machine-made noodles. As I worked with both , I realized the basics are the same
whether by hand or machine , but actually
doing it, they feel completely different. I want to master this dual approach of
hand-made and machine-made. Since we raised prices after opening here, I figured, well , if we’re raising prices,
maybe we should make the portions bigger
too . It’s totally meaningless, but I made
them bigger . If the volume makes customers happy,
then that’s fine, I guess. Saitama City, Minuma Ward, Saitama
Prefecture. Opened 2020. Nikujiru Udon
Sakura The name “Sakura” comes from the five
founding members, inspired by cherry
blossom petals. Store Manager : Prep starts at 6:00 AM . Udon for home souvenirs : Cut slightly
thinner than the restaurant’s Making noodles for restaurant service . Opens at 10:00 AM. You can choose hot or cold here . Staff: Cold, please. One regular cold udon with vegetable
tempura . Vegetable Tempura Udon (Cold,
Regular)¥900. We also deliver via Takeout Kan and Uber
Eats Taking takeout orders now. One regular
meat udon, one medium tantan. Medium tantan . One regular meat-topped udon, one
regular curry udon. Meat-topped udon. Excuse me. Regular
meat-topped udon customer, sorry for the wait. Medium tantan dipping
sauce. 11:25 Large mushroom broth udon. Large meat
broth udon. Placing your order. Chicken 1, regular
meat 2. Customer purchasing the Sakura souvenir
set . Two plain udon sets. Sakura set : Regular meat broth udon and
small rice bowl set. Excuse me. Regular meat broth udon
customer . Sorry to keep you waiting . Mushroom broth udon and kakiage tempura.
Tantan udon and shrimp tempura . Kids’ set with toy. Sakura Sakura? Sakura Set? Meat Broth Udon ? Minced Pork Broth Udon? Curry Nanban Udon ? Meat Broth Udon with Warm Egg? Is that
correct? Meat Broth Udon (Warm/Regular) 850 yen.
Topping/Soft-Boiled Egg 100 yen . Please check the expiration date on the
noodles . Staff: Does it come with fried tempura
bits too? Yes, one piece It’s like one piece of fried tempura per
pack of fresh noodles. This is one souvenir . Sakura Souvenir Set . Meat Broth with
Toppings Set (Serves 2) 1700 yen. Prepare the Sakura Souvenir Set at home.

0:00　東京）えーちゃん食堂
地図　https://maps.app.goo.gl/peZPWJ8ELr1YWBpy7
住所　東京都目黒区下目黒３丁目４−６
URL　https://youtu.be/wRhMzsAKyVs

38:13　埼玉）ラーメンショップ北川辺店
地図　https://maps.app.goo.gl/6WrVys8iMvV9Y8cE6
住所　埼玉県加須市柳生204
URL　https://youtu.be/7cnTj2ynVNc

1:02:14　東京）鉄板酒場 遊人里
地図　https://maps.app.goo.gl/j9hWY5V8eQ49wvwe6?g_st=ic
住所　東京都世田谷区南烏山５丁目１２−１１
URL　https://youtu.be/xUd2-LCJjYs

1:50:23　東京）いわい製麺
地図　https://goo.gl/maps/t7emjoDvP8cVkRrF6
住所　東京都板橋区清水町5-11
URL　https://youtu.be/lrVHK_4cPBI

2:27:53　埼玉）【閉業】肉汁うどん 桜
地図　https://goo.gl/maps/jnc9ys9czKnbPmhAA
住所　埼玉県さいたま市見沼区南中野９１−１
URL　https://youtu.be/RCM7HhsYYtc

#ラーメン #炒飯 #うどん #天ぷら #関東グルメ

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります