ラーメンと大盛りライスをかっ食らう客で即満席になる大阪行列家系ラーメン店

ラーメンと大盛りライスをかっ食らう客で即満席になる大阪行列家系ラーメン店

Savoring the soup… Delicious Delicious Special ramen loaded with toppings Special ramen with extra toppings This is getting pretty crazy That’s a crazy way to eat it. That was a bit over the top. A look inside the popular Iekei ramen shop Osaka, Japan Opened in 2025
Iekei Ramen Senba-ya Good morning Staff) Nice to meet you! A family-style ramen shop run by an owner who trained at a famous Kanto shop Owner: Mr. Usui (30 years old) Backbone Soup preparation That’s 15kg this morning. I’ll add the soup I prepared yesterday
and start making today’s soup. Making soup Staff) I think there are quite a few variations of the Iekei style, Staff) Is there a specific flavor profile you’re aiming for with the soup? Well, it’s Osaka, you know? We strive to create a flavor that Kansai people will find familiar
and enjoyable. Beyond that, we just focus on making it delicious, I study every day. Domestic pork thigh, right? This is about 10KG.
The amount we use in a day. Preparing the chashu. We don’t use chips or anything in the pot. We smoke it using the smoke from the fat rendered out of the meat.
It’s like a smoking process. We do it in the pot. We have our meat supplier
select the cuts for us, so it’s light yet quite juicy
and tender chashu. When the meat is smoked itself
it imparts a smoky aroma so you can enjoy the aroma too.
That’s what makes it our chashu. I think our chashu
has gotten quite a good reputation. Staff) Where did you train? I learned a lot at a place called “Kichijoji Musashiya.” Finely chop the green onions. Preparing flavored eggs Staff) When will the shop open? We’re opening on May 31st and June 1st
and holding a free event for two days Then the grand opening is on June 3rd So it’s been about four and a half months now. I think we’re gradually getting established.
We’re getting more regulars and customers who know us. Regulars and customers who call out to us
have been increasing, so Staff) At the first event,
how many people came? We planned to limit it to 100 cups a day at first,
but an incredible number of people came from very early on, There’s a park behind us, but it seems like
it had already spread all the way over there. I think there were probably around 200 or 300 people lined up. I had to apologize
partway through, though. This whole area of town
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It felt like everyone had come It was great
to see it so lively (The training) was one year.
Maybe I was being naive, After learning various things for a year,
I was thinking of returning. I was thinking the same thing. I thought a year might be a bit difficult, I wanted to discuss it with you I’d like to study a little longer I’d like to stay for two years. (Musashiya in Kichijoji) The items we use are the same, but
the ratios, the amount of backbones, the amount of knuckles… I make adjustments to those aspects.
I have this desire to really bring out the meat broth flavor. It’s not really Kansai broth culture, you see. But it’s a flavor that’s easy to get used to,
and you can really taste the meat broth clearly. I want to create a flavor that really
brings out that aspect fully. Rather than a rough feel,
I think it will be more gentle. (Regarding the flavor) Many people tell me right away I’m incredibly grateful
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Since they tell us right away,
we can adjust immediately. (Staff) You don’t have a Kansai accent, do you?
Where are you from? I’ve always been from Osaka. Well, usually my wife
always speaks to me in standard Japanese, I think it probably rubs off on me a bit
too. When I speak like this
in a formal way, it kinda turns into standard Japanese. It’s a noodle maker in Osaka. Staff) Why did you decide on Inoue Seimen? At first, I searched for various noodle makers in Osaka
and talked with noodle makers from many different places We researched different noodles
and felt Inoue Seimen’s noodles matched our soup best. Compared to typical noodles, they’re quite… …slightly thicker. And they have this firm texture, you know? The chewiness is really strong The flavor of the noodles themselves
isn’t overshadowed by the soup either You can really taste the wheat flavor too. It also paired well with our meat-based broth, which is our specialty. That’s why we’ve been working with Inoue Seimen. Peeling eggshells After all, quite a few people bring their kids here
because of the neighborhood vibe And there’s an elementary school right in front of us, so Up to 6th grade, half portion of noodles It’s half a serving, and we offer it free of charge.
That’s what we do. We offer one free serving of rice
for small or regular portions If you have that,
you’ll probably be even fuller. For lunch on your day off,
just come to our place.
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I hope you’ll be completely full Preparing the spinach
to go on the ramen The hair salon next to Ramen Senbaya Staff) I heard you go there often. I do go there quite a bit. It’s delicious. Since there weren’t many family-run places around in this neighborhood
so a lot of people were really looking forward to a family-run place opening up We’re very grateful. The taste is also perfect. Staff) Is there a particular way of eating it that people like? (To the manager) I was taught that, you see. After eating about half of it, you see. He told me that if you mix ginger and vinegar and eat it,
it’s delicious. So I put about half a spoonful of vinegar in the spoon and added about a tablespoon of ginger.
Ike-style ramen is pretty rich, you know? but somehow the flavor becomes, well, quite light and refreshing.
It’s not heavy at all, so you can finish it all.
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It’s the kind that really fills you up, but it has a flavor that just goes down smoothly. I highly recommend it. Marinated in our special sauce Staff) How long do you marinate it? Right now, we only marinate it for 30 minutes. Initially, we used to marinate it
for quite a long time, but we adjusted it bit by bit
to match the Kansai taste, and now we marinate for 30 minutes. Pork bones and chicken bones have arrived. Adding back bones and knuckles. After roasting the chashu After marinating and letting it sit for one day It still has moisture left This is good, right? Cutting the chashu At first, honestly
I was so grateful so many people came I had absolutely no idea
how much I should prepare. For the first week or so,
every night we sold out. I felt like I was constantly chasing the chashu, like I was apologizing. Back then, I was still experimenting with different grilling methods. I was checking things like the temperature too. Now I’ve gotten to the point where I can make it moist like this.
Back then, it was quite a struggle. Finally, add the chicken bones. Opens at 11:00 Order by purchasing meal tickets Special Ramen 1300 yen
Premium Ramen 1000 yen Ramen 900 yen
Chashu Ramen 1100 yen Special Wonton Noodles 1550 yen
Homemade Wontons (3 pieces) 250 yen Rice covered in back fat 100 yen
Green onion chashu rice 250 yen 2 slices of chashu 180 yen
Extra greens 150 yen Seasoned egg 150 yen
Extra seaweed 150 yen Addictive back fat 100 yen
Double back fat 200 yen Chopped onion 80 yen
White scallions 100 yen Spicy white scallions 150 yen
Wood ear mushrooms 100 yen Regular Rice 100 yen
Large Rice 200 yen Lunch Time Only: Free Regular Rice Portion
Students Only: Free Large Portion Adjustable Noodle Firmness, Flavor, and Oil Premium Ramen, Medium Portion: ¥1000
Firm noodles. Sorry to keep you waiting! Sorry to keep you waiting
Here’s your Premium Ramen It’s hot, so be careful
Please pour it out, here you go! Premium Ramen: 1000 yen Rich broth packed with pork and chicken umami The rich broth pairs perfectly with medium-thick noodles… The soft-boiled flavored egg and chashu pork
go so well with the broth, you’ll keep eating rice nonstop Slurping away with abandon… Putting scallions and chashu on rice Scallion-chashu rice, 250 yen.
Here you go! 11:10
Fully booked within 10 minutes of opening Chashu Ramen 1100 yen
Topped with white scallions Flavored Egg Ramen 1050 yen
Less fat Secret soy sauce base with oil Pour in a rich broth
made from pork and chicken Thank you!
Take care When it first opened, it was packed and I couldn’t get in. I started coming around the third day.
Now I go about twice or three times a week. The soup and noodles just go together, you know? Even if it didn’t have the usual stuff like chashu pork or whatever, it’s still delicious
as ramen The regular’s scallion-chashu rice arrives first Can’t resist taking a bite Special ramen loaded with toppings This is getting pretty intense If they remember me makes me super happy. And of course, I loved the flavor too. The soup is so mellow, It’s really gentle, you know? Not too sharp, you know? It’s really easy to eat. Chashu ramen
Backfat topping Ramen keeps arriving Backfat-covered rice arrives Looks delicious Yeah More back fat on top of this? Back fat It comes on a separate plate Lunch includes one free bowl of rice plus free toppings
Today’s topping is egg mayo Egg mayo rice Slurping rich ramen Eating egg mayo rice with pickles Staff) Is this your first time here? Yes, it is. Staff) What brought you here? I was working over there
and looked up where to find Iekei ramen I happened to walk over here
and found it just as I was passing by, I guess. Staff) Did you share the back fat? I tried a little bit once, so it was like we split it between the two of us. It’s delicious.
The soup isn’t overly thick, you know? It has a nice sharpness to it. That’s how it was. Feels like I can work hard this afternoon too… Ordering the Kids’ Ramen It’s ramen with a free half-portion for kids. Free for elementary school students up to 6th grade
Kids’ Ramen Rice covered in back fat Father and son visit the shop
Order ramen and kids’ ramen again Wrap rice in nori soaked in soup
and eat it Came from Nagoya I’m from Nagoya
and I’m a senior When I was in Nagoya there was this super delicious ramen place
and he said he’d take me there You dip the back fat and rice
into the soup to eat it. That’s a mind-blowing way to eat it. That was pretty mind-blowing, huh? Was the backfat crazy?
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It’s insane.
You don’t see that often, do you? They put back fat on it.
That’s a family-style ramen shop.
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Students keep coming in The finished ramen arrives Rice with doubanjiang, garlic
and wrapped in nori Pour the soup over it
and gobble it down Scoop rice onto a spoon
Wrap it in nori Dive it into the soup
Enjoy There are as many ways to eat it as there are people 1:30 Wow~ Ramen arrives Savoring the soup… Delicious It’s delicious. Staff) What made you find out about it? A friend of mine came here a few times and said it was super delicious
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What we ordered
I got the premium ramen. I also had the premium ramen
and the backfat rice. I’d never tried it before either, but it wasn’t as greasy as I thought it would be
and it was incredibly delicious It even had two slices of chashu on top. I thought maybe just two slices, but
it also had finely chopped chashu on top. It was way more than I expected. It was very voluminous and incredibly delicious. I ordered a small rice. Eating the nori with the rice at the end
was absolutely delicious Without saying a word We just ate silently The back fat
actually has meat in it too It’s mixed with lean pork too That gives it quite a satisfying texture
You could say it becomes back fat We also simmer the trimmings
from the meat used for the chashu. That’s also why the flavor is so rich.
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It’s especially popular with college students and young people. Ideally, we want to keep spreading this flavor
this Senbaya flavor. and keep expanding the number of shops. Like in Namba or other busy districts.
Make a big splash. Originally, we planned to open
in the Senba Center Building, and we had named it
Senba-ya, But things happened and that place disappeared I was working on the logo and name design, so I thought, “Let’s just go with this.” It feels too familiar There’s absolutely no sense of discomfort This place also feels like it was meant to be
I feel like I was allowed to be here Everyone around me, my neighbors too, are all such kind people.
They’re really great people. The landlord is also an incredibly nice person. I really hope this area gets
lively and exciting too. I just loved the taste
of that family-style ramen, so I got hooked on it. But actually doing it, I realized
it’s really ramen and rice, right? It’s definitely Iekei ramen
Eating ramen as a side dish with rice But I just liked Iekei ramen, you know? Even regulars, you know,
they eat it however they like, right? Like putting nori on top of the rice
or putting something on it and eating it together Sometimes you see people eating in ways you’ve never seen before.
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Wow, I think “That’s amazing!” too,
but it also makes me go “Oh, I see.” That part is really interesting. The thing I’m most glad I did, even as the first one, is when customers take their first or second bite they quietly murmur something like “Wow, this is good!” hearing that makes me incredibly happy. It’s like, “Wow, I did it!” Those moments make me glad I’m doing this. Thank you very much. That was our exclusive look at the newly opened Iekei Ramen.

店名　家系ラーメン船場家
地図　https://maps.app.goo.gl/3iiWAq9nyKuP9inM6
住所　大阪市天王寺区味原町４−８吉田ビル 1F