１日６００人が押し寄せる愛知豊橋の誇る最強豚骨醤油ラーメン店がヤバい丨愛知岐阜のラーメン店３選

１日６００人が押し寄せる愛知豊橋の誇る最強豚骨醤油ラーメン店がヤバい丨愛知岐阜のラーメン店３選

“Kanto-style pork bone soy sauce”
is probably the most accurate way to describe the genre We prepare about 600 to
700 servings. Nori Ramen
Firm noodles, less fat. The service is good too. The flavor is delicious. It’s a flavor you could eat every day. It’s rich, but
I could totally eat it all. (Male) Ahh, it hits the spot. This is a ramen customer. I like noodles. The noodles are delicious, huh? Up to 600 customers a day!
A close look at a shop specializing in rich, flavorful tonkotsu ramen. Yagyu-cho, Toyohashi City, Aichi Prefecture
2-minute walk from Yagyubashi Station on the Toyohashi Railway Just past the Yagyubashi and Tokaido Main Line
railroad crossing A shop with eye-catching illustrations
becomes visible Established 30 years ago
Ramen Shop “Kuroda-ya” Numerous illustrations also adorn the shop’s exterior walls. 5:54
Close-up coverage begins. Preparing the chashu pork Staff) How much chashu
do you prepare per day? Per day, this is
about 25 to 30 kilograms. This is shoulder loin. A little later
the thigh meat comes in. We also make about 15kg of thigh meat per day. The shoulder roast chashu
is made in a steam convection oven. We do it while managing the temperature. This one is done at 69 degrees for about 270 minutes. Preparing the soup Putting the pig’s head into the pressure cooker Staff) How much bone
do you use? About 500 kilograms total This alone is nearly 200kg. Preparing the soup using a large quantity of pork bones. Staff) What is this? We’re making meat right now, aren’t we? When we make chashu,
we add the meat juices that come out. This is the leftover from when we skimmed the chicken fat. Solid matter This and this are the base soup We’re making what was made here over here In addition to the skull, bones from various other parts
are added as mixed bones and simmered in a pressure cooker Knuckles, blood removal from the spine Many bones line the kitchen floor. Back and forth between the freezer and kitchen
Bringing large quantities of pork bones Heated the soup from the previous day
Stored in small pots Many stock pots line the kitchen Soup poured into the third stock pot Soup is made by dividing it into three large pots The soup
in the far left (the third one) This soup goes into the second pot,
which is the soup used during business hours (the pot on the far right) Staff) Is there a reason you separate the soup into number 1, 2, and 3? We make the soup while we’re open for business. It’s like a replenished soup, you see. At first (the third one), we only have the light soup. It’s about gradually making it richer. The soup used during business hours, warmed in a water bath,
is poured into a large stockpot. This is the finished soup.
It has a lot of gelatin and is solidified. Warm it while breaking it up This is also the finished soup. Rich soups have a lot of sediment and burn easily, so
heat the soup at a low temperature while stirring The soup in the second pot
has less gelatin and breaks down The amount of oil is also completely different. This one is also heated while stirring. Staff) How much do you prepare
each day? The customers who come here About 300 people
Up to 500 on busy days So you have another restaurant too? We also prepare ingredients for that one
right here. We prepare ingredients for about
600 to 700 meals. Put the boiled knuckles
into the stockpot for the soup we use for business. Staff) Knuckles?
Owner) Yes. Only these bones
tend to bleed quite a bit so we boil them before using them. These are the ones
we prepped yesterday. Warm it in a small pot until melted
Add the soup Pour the soup into the second stockpot Add the boiled pork knuckles
to the second stockpot. 6:28 Another branch also operated within Toyohashi City
“Monja Kuroda-ya” The warmed soup from the third pot Pour into the stockpot with the backbone Staff) Could you tell me
the daily workflow? Prep work starts around 6:00 By around 9:00, prep work is
completed to a certain extent Then we take the soup from the other shop and make takeout ramen before opening time. Open from 10:00 Staff) What about after closing? I get off partway through Someone else comes in to take over frying noodles Well, I’ll be done around evening. Heat it while stirring. The base soup is made from ingredients
prepared in a pressure cooker. The soup for the third stockpot
is made in the pressure cooker Cleaning the stockpots Thawing and bleeding the pork bones
in cold water Employees arrive for work Prepare scallions for topping Wash thoroughly with cold water Drain water and preparation complete Staff) You’ve got flyers and stuff posted here, huh?
Kuroda) Yeah, yeah. Ramen and reggae. Staff) Do you like reggae, Mr. Kuroda? Yeah, that’s the only choice. Staff) Have you always liked reggae? I went to university in Yokohama I guess I got hooked there. In college, I was all about ramen and reggae. Boil the bled knuckle bones
to remove the scum Since the spine has less impurities,
only the knuckle bones are boiled. Vacuum-seal leftover chashu slices
for use in chashu rice or dipping noodles, then thaw. Tsukemen soup
Make a batch, freeze it, and store it. This soup is a bit different, though. I usually make a batch about once a week and freeze it. The base is the same. Then I add more ingredients. With tsukemen, you want that rich flavor, right? Adding various ingredients
and building it up from there Boil the rehydrated menma Menma before soaking in water
Soak in water for a week The menma is boiled Reduce the boiling liquid
Add hot water and boil further Put on an apron Wrap a towel around your waist to get pumped up Remove the menma from the pot Mirin Cooking sake Add the boiled menma. Add seasonings such as soy sauce Stir-fry while mixing Finished menma The knuckle bones are boiled Cool the boiled knuckles in cold water Boil the remaining pork knuckles Cool the boiled pork knuckles in cold water
Pork knuckle parboiling complete Transfer the second reduced broth
to the large pot containing the first broth for service. Stir thoroughly. Add the spine and simmer further. Add the soup warmed in the small pot. I asked about the pressure cooking time. You do this one more time. Add a little more ingredients and do it again. It takes about 4 hours to finish. You just added hot water earlier, right? The one you just added hot water to How much will it be in 40 minutes? If you try to do it without a pressure cooker it really takes a long time and conversely, it can develop a gamey smell The longer you take to do it, The broth you get from a pressure cooker, on the other hand,
has absolutely no off-flavors. like instant soup. It’s a soup with absolutely no flavor, I’ve been using this
quite a bit lately It’s a pretty easy-to-use soup base At our place, we take it from here
and add more flavor to it We make it richer, you see Release the pressure from the pot and transfer the soup to the stockpot While transferring it here, it gets stirred and emulsifies, turning into a pork bone soup-like consistency The soup has been drained from the pressure cooker. Only bones remain in the pot Crush the remaining skull bones so the brain inside the skull comes out easily Boiled knuckle bones Miscellaneous bones Return the soup and simmer again
in a pressure cooker. 7:35 Cook the rice
Cook two sho (approx. 3.6 liters) before opening During business hours, cook 15 cups seven times
Using 60 kilograms of rice per week Rice preparation complete Wipe down the tables Prepare chopped ginger Place tongs in container Place at each table Prepare the base for Hell Ramen Stir-fry ground pork Add ground beef too Add plenty of spicy seasoning
and simmer it down Staff) What is this? We have something called Hell Ramen. This is the spicy miso paste we put in it. The spicy miso is handmade. The dipping sauce for Hell Tsukemen.
Prepare it by mixing the seasonings together. Charcoal-infused roasted chili peppers. For Hell Ramen
there are beginner, intermediate, advanced, and supreme levels This is the spicy powder
used for the supreme level It contains charcoal Cover with plastic wrap and it’s ready Prepare the dipping sauce for the tsukemen. Granulated sugar Fish powder Bamboo shoots, quail eggs Chashu pork, back fat Sauce Tsukemen soup Seal with plastic wrap Freeze the dipping sauce
in the latest rapid freezer Quite the collection, isn’t it? This is a vacuum sealer too. And in the warehouse
there’s another one. We’ve got liquid-type rapid freezers too. Staff) Could you tell us about the process
of introducing the latest equipment? Seeing it makes you want it. It’s just that simple. You just want to try using it. Because you can do things
you can’t do at a regular shop. Like takeout ramen, for instance Or how you store it It’s interesting
Doing that Breaking boiled knuckles Staff) Should we break the knuckles? Of course The marrow inside is definitely the most flavorful part This inner part
is what really determines the flavor If you break it, Quite a few places are closed on Mondays. The reason is Because butchers are closed on Sundays and Mondays. Even if they want to, they can’t get the ingredients or they don’t have a place to store them Staff) Kuroda-ya has a big
refrigerator, so… Even so, after Saturday deliveries, it still gets packed to the brim. Finished prepping the knuckles for tonight,
starting prep for tomorrow morning’s knuckles. Drain the blood from tomorrow morning’s knuckles. Chicken fat. 8:33 Noodle making Alkaline water Staff) How many times a day
do you make noodles? This mixer
does about 25 kilograms per batch. We do that four times today. One serving is 200 grams, so I can probably make about 150 servings per batch. We make about 450 servings a day. Put the flour mixed in the mixer into the press machine. Set the thinly rolled dough again. It’s like folding it over and joining it together. Do this twice. Pass it through the press machine twice to complete the dough. Making noodles for tsukemen
Set the cutter to the width for tsukemen noodles Tsukemen noodle production complete This is homemade noodles for regular ramen. Pack one serving of takeout ramen
into a bag Vacuum seal it Preparing boiled eggs The artist behind the illustrations of the shop’s exterior and interior
is Kazushige Mitsuida The reggae shop I used to go to The painting on the wall That was basically the drawing that was there I wanted that painted I’d been asking for about 20 years That’s the kind of painting it is I really hope you’ll come see just that. That thing drawn on the side like graffiti
is cool too. If you order four bowls of ramen or something they give you a sticker in exchange for the ticket
This one is also an illustration by Mitsuda-san Transfer the soup to a small pot. The soup, simmered continuously in three large pots, is complete. 9:22 Preparing the ramen soup for takeout Pour the tare and fat into the bowl Pour the finished soup Transfer to a bag and vacuum seal immediately Spicy miso Mix the tare, fat, seasonings, etc.
Also make the Jigoku Ramen soup Pour the soup into bags
Vacuum seal them Keep adding bones to the soup
Continue simmering 9:32 Staff) Have you been working here long? Second-year employee staff
Mother and daughter working at Kuroda-ya Staff) Is it easy to work here? Well
Since I have children Like when (my child)
gets a fever at daycare It’s easy to say when I need to leave It’s easier to take time off Preparing pork thigh chashu For pork thigh chashu,
we roast it hanging for about 2 hours 9:44
Customers are already waiting in front of the shop Pour the soup made in the pressure cooker
into the third stockpot Toppings and seasonings are lined up. Prepare the cold water. Vacuum-seal the menma
Divide into small portions for takeout and toppings Packing takeout ramen portions Refill takeout vending machine On weekends and holidays,
takeout sales can exceed 10 packs per day. Working alongside his daughter
A veteran employee with over 20 years of service Parking lot
13 spaces in front of the store Second parking lot behind the store
Can accommodate 6 vehicles About the parking lot Counter seating: 17 seats Table seating: About 12 seats Table condiments
Chili peppers, grated ginger, garlic, chopped ginger Fish oil, Chao Tian Chili King, pickled plum Sesame, ramen sauce, vinegar, black pepper Regular Holidays: Tuesdays, Wednesdays Business Hours
10:00 AM – 6:00 PM Ordering Method: Ticket System Ramen 900 yen
Hell Ramen with Green Onions (Available) 1100 yen Chashu Ramen 1100 yen
Spicy Ramen 960 yen Takeout Menu Price Increase Notice Opens at 10:00 Two people, a woman and a child, line up to buy meal tickets Warming ramen bowls Boiling noodles for orders Kaeshi Green onions Fat Soup Noodles are done cooking Spinach, char siu pork, nori Green onions Ramen (with nori topping)
Firm noodles, extra toppings Slurping down thick homemade noodles
in one go… Ramen
Soft noodles are ready They’re soft Woman who has been coming since nursery school days Staff) What part of Kuroda-ya do you like? A flavor I could eat every day. Staff) Is it different from rich? No, it’s different. It’s rich, but
you can totally eat it. Staff) Kids like it too, right? They absolutely love it! Kuroda-ya’s ramen that kids get hooked on! One male customer arrives
Checks the contents of his meal ticket Spinach Chashu Ramen (with nori topping)
Extra spinach completed Across the counter
Receives the ramen Generously sprinkles sesame seeds Takes a sip of soup Savors the noodles with spinach… Crack the boiled egg and peel the shell One male customer enters
Orders the beginner level Hell Ramen Puts spicy miso paste and other ingredients into the bowl for Jigoku Ramen Excuse me, this is the beginner level, right? Hell Ramen Beginner Level
(With Green Onions) Sesame Seeds Black Pepper Submerge the white scallions in the soup… Slurp down
the medium-thick straight noodles Take a sip of the moderately spicy soup… Pickled plum Take a bite of the pickled plum
Then savor the noodles! Finish the noodles in no time… The spicy and rich flavor of the soup
keeps the spoon moving! Returned the finished bowl
Left the shop completely satisfied! (Man) Thank you for the meal
(Employee) Thank you very much Large ramen Large ramen
firm noodles, rich broth Ramen (with nori topping)
Firm noodles, less oil Nori Ramen
Firm noodles, less oil Shredded nori, chashu Spicy miso Chashu rice, rice Staff) What’s the best thing about Kuroda-ya? The service is great The flavor is delicious too. This is a large serving of ramen. Please be careful, it’s hot. Three men enter the shop Received meal tickets
Confirmed orders and flavor preferences Nori Ramen, firm noodles, extra rich broth
Customer requests extra toppings A sip of the piping hot soup… First, savoring the noodles plain Wrap the noodles
with the nori topping… Enjoy the nori soaked in broth
together with the noodles! Ramen with a seasoned egg topping Be careful, it’s hot A sip of soup… Soup richly infused with the savory flavor of meat (Man) Ahh… it really hits the spot. Grated garlic on the table Melt it into the soup… Enjoy the rich tonkotsu ramen with a punch of garlic!
381 Stirring the soup continuously
Even during business hours One male customer at the counter
Orders ramen Staff) In terms of the soup or noodles,
are there any aspects that set you apart Staff) that you have a strong commitment to? I think the soup is what gives the shop its character. As for the noodles, since we make them in-house we’ve tried various methods and see what we think
works best. It’s not so much that we’re particular We make it the way we think tastes good. Ramen firm and rich, right? Sip the soup with a spoon The noodles are medium-thick straight noodles
that bring out the flavor Finished firm
The chewy noodles are delicious! Chopped ginger Vinegar Garlic Dig into ramen customized to your taste!
399 Leaving the shop completely satisfied! Chashu pork cut Thank you 10:44 Making Hell Ramen Hell Ramen (Premium)
No green onions A man visiting for the first time A coworker said this place is delicious He stuffs his cheeks with white rice
and then slurps down the noodles in one go Orders the Beginner Level Hell Ramen without scallions Staff) How’s the flavor?
Man) It’s delicious. Staff) Isn’t it spicy? The beginner level isn’t that spicy. Hell Ramen (without scallions) 1000 yen Soup infused with homemade spicy miso Rich, flavorful broth clings to medium-thick noodles The noodles coated in this thick, spicy, and savory
broth are irresistible! Delicious! The chashu pork is finished baking
in the steam convection oven. Marinate in soy sauce marinade for about 2 hours. Remove the pork bones from the soup once they’ve released their flavor. Staff) What kind of ramen is this? I say tonkotsu shoyu, but Most people call it Iekei-style
these days, Nowadays, some people call it “Iekei,” but When we started, the term “family-style”
didn’t even exist yet. The shop I trained at didn’t call it
“family-style” either. I think it’s different. The way we make the soup is
a bit different from Iekei The way our shop makes it “Kanto-style pork bone soy sauce”
is probably the most I think that’s the most accurate genre. Be careful, it’s hot. Bites into the chashu rice This gentleman
eats his noodles with nori I like strong flavors! Chashu noodles The flavor is quite rich It’s delicious 11:18 Extra large portion with extra toppings One male customer enters
Orders extra-large ramen without extra toppings Staff: Have you ever had trouble with spicy food before? Before moving here, we ran the shop
near the port for eight years. Back then, our shop was incredibly busy,
like it was in a bubble. We had a ton of customers. After moving here, it was tough that
customers didn’t come as much as we expected I guess that was the hard part After moving here
it was tough for a while Staff) How did you
get through it? I guess you could say I worked hard
and thought about things a lot. I thought about it and tried things
that seemed like they might work I guess it just clicked into place Extra large ramen
No toppings, right? The rich soup
clings to the homemade noodles—so good! Take a bite of plain rice with nori soaked in the soup Push through the extra-large mountain of noodles
in one go Pour the soup over the rice Enjoy the rice with the remaining broth! Unconsciously finishing the soup in the bowl Finally, the soup
Savoring it over and over Leaving the restaurant full! Cutting green onions The pork thigh chashu
is done grilling Marinating in soy sauce sauce 11:30 Two customers (male and female) enter the shop Order Hell Ramen Advanced Chashu rice Chashu Rice 390 yen Chunks of chashu pork
make this incredibly satisfying! The spicy kick of the hot miso
brings out the deliciousness of the chashu! Hell Ramen (Beginner Level) 11:52 Add the soup made in the pressure cooker
to the stockpot and continue simmering Nori ramen with extra spinach
Extra toppings, please One male customer enters the shop Placing pickled plum on white rice while waiting for ramen… Extra firm noodles, extra toppings.
Sorry for the wait. Table chili peppers and
black pepper Let it blend well into the soup… Add your favorite condiments
Enjoy the noodles in a rich broth! Then chomp down on the rice! Alternate between ramen and rice… Finish the rice and noodles
cleanly and leave the shop! Two men enter the shop First, both savor the soup The rich ramen
is so delicious, the chopsticks won’t stop! They clean their bowls and leave the shop! Two men enter the shop They sit at the counter
The staff takes their orders Spinach-topped ramen, please. Hell ramen.
No extra green onions. Staff) Please tell us
what made you start the ramen shop. When I graduated from university,
it was still the bubble era, I couldn’t quite graduate on time, and I was falling behind everyone else, you know? So I started thinking, maybe I could do something on my own There was a shop I’d been working part-time at
since my university days So I thought I’d learn there. The master there, you see was from Yokosuka but a huge Chunichi Dragons fan, and on my first day working there,
he welcomed me with this feeling like I guess that’s fate too. There weren’t many ramen shops
in Toyohashi anyway. Staff) What kind of shop did you train at? It’s a shop called Tanakaya in Yokohama. Staff) Could you tell us about the shop’s philosophy? I guess it’s about doing ordinary things as a matter of course. It’s not so much that we’re particular about it
It’s just our job We just keep doing it Skillfully topping the chashu Large bowl of chashu noodles, please. The counter is packed with customers Try the tsukemen! Tsukemen! I like tsukemen. Is it good? Yeah Two men
Purchase meal tickets and enter the shop Two people, right?
Here you go. Preparing the dipping sauce for the tsukemen Tsukemen dipping sauce and
spinach, right? This is hot, so please be careful. Rinse the cooked noodles
in cold water to firm them up. The ramen and dipping noodles are ready.
Enjoy the rich pork bone broth! 12:26 From my younger brother:
Hell Ramen Medium level with white onion topping The spell arrived Pondering in front of the ticket machine
Purchasing a meal ticket Ordering the recommended
Hell Ramen, Medium Level! This gentleman ordered ramen! Two men entered the shop Chashu pork Pour sauce Nori Waiting for ramen with chashu as a snack The ultimate Hell Ramen includes
roasted chili peppers and edible bamboo charcoal are added Even just roasting chili peppers makes it somewhat black, but To make it more impactful, I figured black would make a bigger impact. Here’s your premium extra-large portion. Customer with extra-large ramen Soft noodles, spicy broth, right? Enjoy the medium-thick noodles boiled soft
so they blend perfectly with the soup… Staff) Do you come here often? I come here all the time. At least once a month. Regularly. Sometimes I go several times in a row within a week. Staff) What’s the appeal of Kuroda-ya? I like the noodles. Yeah, that’s it. Me too. Noodles are definitely delicious. The thickness and shortness of the noodles are just right. The noodles are incredibly delicious. I usually order mine soft, though. But the soft noodles here are seriously delicious. When I order soft noodles at other places
it’s a little different The soft noodles here
are incredibly delicious One male customer enters Chashu ramen
Orders a large bowl with a seasoned egg and extra meat Sorry to keep you waiting.
Here’s your nori ramen. Tsukemen dipping sauce. Tsukemen, right? Dip the thick noodles into the rich dipping sauce… The noodles cling to the rich soup—
it’s irresistible! With its deeply flavorful broth,
even women finish it in no time… Staff) Do you ever find it awkward working with your child? No, not at all. Because we can talk about anything. Staff) You two get along well, huh? I brought my child along first time.
That was my daughter too. Staff) Is that so? My older sister. The chashu is ready. Extra-large chashu ramen
Ordered with white onion topping Staff) First, I want you to try this
Do you have a bowl? Really, ramen I want you to try the basic ramen Chashu Ramen Special Size 1480 yen
(White Scallions 180 yen + Extra Noodles 100 yen × 2) The rich pork bone broth is continuously simmered throughout business hours
and made by constantly adding new broth. Homemade medium-thick noodles
Coat thoroughly in the deeply flavorful broth Delivers a satisfyingly chewy bite! Two types of chashu
finished with low-temperature cooking and direct flame Moist and juicy deliciousness The reason I started this wasn’t ramen. It was more like, for example, reggae. A way of life where you could listen to it all the time. When you’re relatively young
you can listen to that kind of stuff But when you get older, some people stop listening, right? What can we do to avoid that? That’s how I ended up going to a ramen shop. It wasn’t that I started purely because I loved ramen so much. But once I started, I got hooked. Interesting. I don’t play games myself, though. I guess this is how
people who get hooked on games feel Prepping in the morning is fun too and it’s fun to make things when customers come in. It’s a ramen shop,
but I love reggae, Please think of it as that kind of shop. Please come visit us
and see the outside walls and the paintings too. I think it’s a pretty cool shop. Staff) Thank you.
Shop Owner) Thank you. Loved locally for 30 years! Be sure to try the authentic tonkotsu ramen made by the reggae-loving owner! Mmm! Delicious! It’s delicious! We want customers to feel that nostalgic feeling that Japanese people inherently feel.
We want our customers to feel that. The ultimate Chinese noodles that leave customers completely satisfied! This is delicious! The soup is insanely good! Opened July 2024
Nagoya City, Aichi Prefecture “Ramen Kabuki” I wanted to pursue ramen Our signature “Double Soup” of Nagoya Cochin chicken and seafood
We continue researching flavors until the owner is satisfied! When they say things like, “That was delicious,”
or “I’ll be back,” or when a customer who came alone brings two or three friends next time, When they come back again, it makes me feel incredibly fulfilled. Yeah! It’s tough a lot of the time, but being able to keep the business going for so long and having more people join us. Serving customers the best bowl!
A close look at a Chinese noodle shop that spares no effort and strives daily Mizuho Ward, Nagoya City, Aichi Prefecture 12-minute walk from Sogo Rehabilitation Center Subway Station Opened July 2024
Ramen Kabuki 7:54
Owner arrives for work Owner: Mr. Tomura, age 33 8:00 Start of Prep Work Preparing Nagoya Cochin chicken bones Staff) How long has the shop been open? This place opened last July. Also runs the mixed noodle shop Menya Kabuki in Yagoto. I wanted to open a shop in a completely different genre. Staff) When did the mixed noodle shop Menya Kabuki open? Since April 2020. Ten days after opening, the state of emergency was declared. We’d get like 10 customers a day and on really bad days, just one. It started during the COVID pandemic People weren’t going out, so that was the starting point
We had to figure out how to attract customers We tried things like limited-time offers or monthly events, but overall, people just weren’t out and about
anywhere, so nothing worked. Staff) But now the situation has changed quite a bit Last week was the anniversary celebration at the Yagoto branch, and we achieved our highest ever customer count and sales. Staff) How many customers? About 700 total over the 3 days. Staff) That’s amazing! So there were lines forming… No, really, we’re so grateful. We use two different parts of the Nagoya Cochin chicken. We put them in a large pot to make the soup. Staff) Do you keep simmering it throughout business hours? We try to reuse as much of the previous day’s soup as possible and add it to the newly simmered broth Since the quality of the chicken and how the niboshi flavor comes out varies with the temperature and such the amount changes from day to day I want to pursue ramen so that customers can
feel the umami of the dried sardines I hope to capture that nostalgic feeling
that Japanese people inherently feel. Simmer for about an hour. Finely chop the onion for the toppings. White onions grown by my dad back home Staff) We’re incredibly grateful With prices rising like this, it’s a real help I’ll use them as white scallions. Staff) Growing such magnificent scallions is amazing. There’s this kind of local community My neighbor back home grows green onions too, and they’re like, “Take some, take some!” Staff) That’s really great. I’m so incredibly grateful. For today’s meal,
I’m making chashu rice. Cook the rice Soy sauce Mirin After about an hour, skim the scum off the pot Add leftover soup from the previous day to the pot Add pork for chashu to the pot and simmer together I want it to be moist when finished. Because there are many elderly people in this area, I want the chashu to be as lean as possible Elementary school kids, maybe? Bringing game consoles “Uncle, I came to eat ramen!” Kids come here playing Pokémon cards Mr. Fukuda, who has produced ramen for numerous shops We work together while getting advice on making Chinese noodles. It all started in Australia
where I opened a ramen shop, which led to where I am now. There’s a stubborn ramen shop in Yotsuya The owner there loves writing blogs He’d decipher it, gather the ingredients he could get, and try cooking it. He researched it, trying this and that, figuring out what worked and what didn’t. Staff) Why did you decide to work with Tomura-san? We met when Fukuda-san quit his previous job He said he didn’t even have a place to live. He said he had no home and no job. “If it’s okay with you, would you hire me? Even just part-time?” I said yes right away. For me, Someone with that kind of background But we only met twice or so We only had one day where we talked for an hour
and another where we talked for a little over two hours. Even though I said yes right away,
I still think it’s amazing I accepted. (Mr. Tomura) had originally said he wanted to run two shops, and he wanted to properly make the soup from scratch, We thought, “Let’s try it once as a learning experience.” And when we did it, we got featured (on Udon Soba Tokai). The tamari soy sauce used for the broth I really want to use local ingredients whenever possible. So we use Nagoya Cochin chicken, for example. The soy sauce is basically produced in Mie Prefecture, but I display it so people know that if this soy sauce runs out, we can’t make it anymore. I display it because I want people to know that The two of us make the final adjustments to the soup Adding the cold-brewed dried sardine broth that determines the flavor Add the dried sardines While receiving advice from Mr. Fukuda
They pursue the flavor Mr. Tomura desires The flavor of the dried sardines spreads
We tasted the soup We create the soup through trial and error By changing the concentration of the tare sauce
We made two types of Chinese noodles and compared them Aromatic oil Onion Boil the noodles Owner) Low-hydration noodles with a firm bite Owner) Custom-made by our noodle supplier Pour soup into bowl Place the boiled noodles in the bowl White scallions Changed the concentration of the tare sauce
Comparing two types of Chinese noodles 30, right! Yeah! 20 feels a bit weak, doesn’t it? Good! It’s not that it’s weak, though. For our customer base, this might actually be too strong. What do you think? I think this much is fine. Since we don’t work together much I’m usually standing over here So I thought today would be a good chance to work together. Usually it’s phone calls and stuff. prepare everything, and then later
I come in and just handle the sales side. Ultimately, what kind of ramen he likes he hasn’t decided
what kind of ramen he wants to make so right now we’re just trying to make something delicious as we go The soup changes every day So we try different kinds of dried sardines and stuff We said we’d keep searching for what we like It’s been over half a year now, so we’ve pretty much reached the point where we know what we want around here. I’m now specifically searching for ramen that I’d want to repeat more. Staff) Maybe it’s difficult precisely because it’s simple? I might be self-taught,
but I hope I can gradually serve something good. Adding chashu to freshly cooked rice Nori seaweed for ramen toppings Cleaning the shop before opening. Special Chinese Noodles (with chashu pork and seasoned egg) 1300 yen
Chinese Noodles 900 yen　Rice 200 yen ※Chashu rice was used during filming Table Condiments
Pepper, Vinegar, Ichimi Pepper Business Hours 11:00 AM – 3:00 PM Parking available about 100m behind the store Opens at 11:00 Counter seating: 8 seats Fukuda-san leaves work to prepare ingredients for his own shop. 11:15
Male customer arrives and orders the Special Chinese Noodles. Slices the chashu pork marinated overnight Warm the bowl with boiling water Kaeshi Onion Flavor oil Customers keep coming in Measure the ingredients and boil the shop’s original noodles Pour the soup
at the moment the noodles are ready Place the cooked noodles into the bowl The special Chinese noodles come with 3 slices of chashu pork and a seasoned egg. Top with white scallions and shredded nori seaweed to complete. Slurping freshly made Chinese noodles! The irresistibly delicious soup keeps you reaching for more A soy sauce soup with a “double base” of animal-based Nagoya Cochin chicken
and seafood-based dried sardines. Staff) Do you two come here often? This is our first time. Staff) How’s the taste? It’s delicious! It has a Japanese feel to it. It is Japanese-style, right? Easy to eat. It goes down smoothly. It’s definitely not greasy. It’s light and smooth. The male customer at the back of the counter
orders Chinese noodles and rice cooked with chashu pork The Chinese noodles ordered by the male customer are brought out First, slurping the noodles Today’s rice dish is
Chashu rice The shop’s signature chashu, finished with a moist texture The original noodles with a satisfying bite are delicious Perfectly paired with simple Chinese-style noodles
Chashu rice! The owner runs the shop single-handedly Washing dishes between cooking tasks 11:39
A group of three men and women enter the shop Topping: Rose seaweed Chinese Noodles Chinese Noodles Chashu Rice Eating the noodles heartily The firm, thin noodles
and shredded nori intertwine enhancing the flavor Pairs well with the light broth
Refreshing chashu The umami flavor thoroughly permeates the rice
Eating the chashu rice 11:57
The place is packed, and there are customers waiting. Chinese Noodles, Extra Noodles Staff) Do you come often? I come occasionally. Lately there are a lot of rich ramen shops, but This place is different from those too. It’s not light either, but it’s delicious! Many customers are here during their lunch break. The flavorful Chinese-style noodles
soothe tired bodies and offer a comforting taste. 12:15
Three men looking into the shop from outside Enter the shop Special Chinese Noodles, Extra Noodles Special Chinese Noodles This is seriously delicious! Tasty? I absolutely love it! Is the flavor good? Just try it! Yeah! I like the thin noodles! Staff) How’s the taste? It’s delicious! Staff) Any standout features? I love how the dried sardines really come through! This is delicious! I absolutely love it! The soup is insanely good! Lifted the bowl, drank the soup down to the last drop! Finished! 12:44
Two women enter the shop Takes a sip of soup Mmm! Delicious! It’s delicious! Chinese-style noodles with a rich aroma of mackerel flakes and dried sardine broth
Popular with female customers too! Special Chinese Noodles, Extra Noodles 13:09
Male customer enters the shop. Orders Chinese Noodles, Extra Noodles. First, a sip of the special soy sauce broth made with Nagoya Cochin chicken and seafood Then another sip. Slurping the piping hot noodles, steam rising. The firm, straight noodles pair perfectly with the soup Silently savoring each bite of this bowl crafted with dedication Savoring the flavor of the soup Current number of customers: 25 Staff) How’s the customer turnout since opening here? You wouldn’t know about that customer earlier either, since we’re tucked away in an alley. Honestly, I think it’s because we haven’t gained much recognition yet. Our goal is around 50 customers for lunch. More is definitely better, though. I think 40 to 50 people is the limit I can handle alone,
so I’d like to get to that level. Marinating the chashu for the next day
that was simmered with the soup. Tasting Special Chinese Noodles 1300 yen Beautifully plated noodles and a gleaming golden double soup The umami of the tamari soy sauce used in the base sauce
combines with the aromatic oil The shop’s original firm, straight noodles The soup clings to them perfectly, creating an outstanding pairing Moist and thick chashu pork
finished with less fat A creamy, soft-boiled flavored egg
that enhances the flavor of the Chinese noodles You can feel the owner’s passion and dedication
A bowl of ramen with a high level of perfection Thank you for the meal! Staff) What gives you a sense of fulfillment in running the shop? When customers say things like “That was delicious” or “I’ll be back.” When solo customers come in, maybe two or three of them, and then they come back again—that’s when I really feel the reward. Staff) Are you glad you opened the shop? Yeah! It’s tough a lot of the time, But I’m really glad we’ve been able to keep the business going for so long and that we’ve gained more friends along the way. Pursuing the ultimate bowl of noodles, striving daily
This was the dedicated Chinese noodle shop “Ramen Kabuki”! Kamitsuchi, Gifu City, Gifu Prefecture
Along Prefectural Road 77 First floor of a tenant building
Yellow sign stands out The only direct descendant of the Oushidou-ya group in the Tokai region
Ina-ba-ya, a family-style ramen shop The shop at the foot of Mt. Kinkazan
displays the characters “Inaba,” the mountain’s former name Owner Hayashi arrives for work 8:02
Close-up from preparation The base soup stock
used continuously since founding Preparing the soup Place chicken bones into a new stockpot
to make the sub-soup Young chicken fat Approximately 50-liter stockpot The sub-soup is made entirely from chicken ingredients
Make the soup Simmer for about 30 minutes Transfer the
scraps from the base soup to the sub-soup Sub-soup Chicken fat from the previous day Add warmed chicken fat to the sub-soup Continue simmering Add new chicken bones to the base soup
Add new chicken bones Staff) How many kilos just for lunch? Just the bones alone, 120 to 130 kilograms. Not counting this one. Add a large amount of chicken bones to the seed broth. Break the pork knuckles with a hammer. Staff) How many kilos is that roughly? This is about 25 kilos a day, I guess. Pork knuckles Staff) Why do you hit them with a hammer? We tried all sorts of things, but But since our
business hours are short the marrow releases its flavor I wonder if it tastes better when it comes out randomly? Pork knuckles
are added to the base soup Keep adding more and more bones to the base broth
until they overflow. Adjust the heat. From the sub (soup)
Add a few ladles Transfer the main bones
And add new bones So when it’s slow
the water level doesn’t go down, right? With Iekei ramen
it’s not something you say at other ramen shops We call it circulating the soup. When the soup isn’t circulating,
it just gets too concentrated. When the concentration increases, the balance between the soy sauce and the tare sauce
becomes off. That’s the tricky part. That’s why if customers don’t come This method of making it won’t be delicious The ratio of pork to chicken. The richness of the broth. The balance between soy sauce and the special sauce. When everything comes together
It tastes good How many times does that happen during business hours? Add chicken bones to the sub-soup Add the frozen stuff
Separate it from the chicken fat Separate the oil and skim off the top layer Add larger chicken bones This separates the oil and water Extract only the chicken oil from the sub-broth Clear, golden-colored
chicken fat has been extracted Continue extracting the remaining chicken fat The sub-soup with the chicken fat removed
is simmered further Meat delivery Approximately 240kg of bones per day
are used for the soup Cooking the rice We use Hatsushimo rice from Gifu Prefecture. Staff) How much do you cook per day? This is 24 go We cook 24 go four times 96 cups About 10 sho, I guess? Next, rinse the rice to be cooked. Preparing the chashu pork. Pork leg for chashu, enough for two days. To prevent uneven cooking
Remove fat and sinew, then cut into uniform pieces Yeah, I’ll discard some of the fat after all. There are different cuts, you see.
Outer thigh, inner thigh, shin tamago They come in all mixed up. If you cook them in the same pot, the heat distribution
changes how the heat penetrates, so they cook as evenly as possible Hang the chashu in the roasting pot Each oven has its quirks, Sometimes the heat is stronger on one side
or something like that So we hang them up
while keeping that in mind We roast it in a custom-made pot. We also trim the remaining pork leg meat
removing the fat and sinew. The sinew scraps are used for the soup. Staff) Why did you decide to start a family-style ramen shop? If I were to go independent myself… I didn’t have that much personal savings either Then I got hooked on Hakkei Of course, I was resistant at first He entered the culinary world through French cuisine
After many twists and turns, the owner encountered the Hakata-style ramen lineage After training at Odo-ya, he opened
the first Odo-ya shop in the Tokai region, “Inaba-ya.” This is the ramen sauce, right? We marinate the chashu in this. This sauce is also one we keep replenishing and replenishing.
It’s the sauce we use. We’ll marinate the chashu in the soy sauce base
used for the ramen broth. The chashu is done grilling. Check the doneness
and dip it in the soy sauce marinade. If it’s not cooked enough,
grill it some more. Chashu prepared the day before Slicing it
for ramen toppings Staff) What kind of meat is this for? This is for topping rice bowls. Like chashu rice bowls. Chashu for mini bowls and such Checking the chashu’s doneness The cooked chashu is
dipped into the soy sauce marinade Carefully check the grilling level
and grill any pieces that aren’t done enough further. Oudouke’s homemade noodles arrive. Staff) How many servings is this roughly? This is a little over a day’s worth. Odo-ya 10:13
Outside the shop, customers are already The vegetables have arrived. Cabbage. Preparing cabbage for topping Remove the core from the center Start with the hard parts near the core
Lightly blanch them Add the remaining cabbage Once boiled
Cool in cold water Cabbage prep complete Preparing the green onions Green onion prep complete The rice is cooked Let the cooked rice
rest for about 10 minutes Transfer the rested rice
to the warming pot The rice used is Hatsushimo from Gifu Prefecture. Staff) Is there a difference compared to other rice? Each individual grain
is firm, isn’t it? Ultimately, I think it comes down to how you cook it
like the amount of water and such I guess I just like my rice firm Wiping around the rice cooker Carefully wiping it down Cooking the next batch of rice Transfer the simmered seed soup stock
into the sub-soup With Iekei (ramen), it’s less about a recipe
more about intuition It changes completely depending on the maker
and you don’t get the same flavor every day The flavor changes depending on the time of day, and customers come
at their favorite times. I’m still learning. Sub-soup
Gara transfer complete Add new Gara to seed soup Continue simmering further Prepare garlic rice The Royal Way
How to Enjoy Delicious Rice Chop garlic for the rice garlic to be prepared in the evening
using a food processor Prepare it three times a week
Rice garlic is provided free of charge Wash used utensils immediately Customers lining up before opening
are steadily increasing Employees begin
wiping down the tables Carefully wiping down the counter The owner, wearing a twisted headband,
gets pumped up The cooked chashu pork
in soy sauce marinade Chashu preparation is all complete Washing the grill rack Frequently adjust the heat under the large pot Continue simmering throughout business hours
Add 20kg of pork bones every hour Taste the soup before opening To serve piping hot ramen
Prepare and warm bowls before opening A long line forms outside the shop Business Hours
Lunch: 11:00 AM – 2:00 PM (Last order 1:50 PM)
Dinner: 6:00 PM – 9:00 PM (Last order 8:50 PM) Sunday: Last order 20:30
Regular holidays: Mondays (closed even on holidays), 4th Tuesday of the month To Customers Waiting Outside Shared tenant parking lot: 35 spaces Orders are placed at the ticket machine near the entrance
Ticket-based ordering system Iekei Ramen
Inaba-ya Clean and tidy interior Waiting area inside 2 tables seating 4 people each 9 counter seats Water is self-service ※Menu prices are as of the date of coverage
Ramen (Regular) 800 yen
Ramen + Mini Rice Bowl Set 970 yen ※Menu prices are as of the date of coverage
Flavored Egg Ramen (Regular) 900 yen
Ramen with Extra Meat (Regular) 1010 yen Rice 80 yen~
Seasoned Egg 100 yen Chashu Rice Bowl 220 yen
Pork Bowl 320 yen (Weekday evenings only) Topping Menu
Additional toppings available for extra cash Half portion of noodles with seasoned egg Limited Quantity
Cabbage Topping 50 yen Takeout Rice with Garlic 300 yen To Our Customers
Choose your noodles, flavor, and oil How to Enjoy Delicious Ramen The owner’s recommendation!
How to eat “Rice” Paper Apron Table condiments
Green garlic, odorless garlic, bean paste Green garlic has
a stronger flavor than regular garlic Mayonnaise, ramen pepper
Ramen vinegar, ramen sauce, white sesame seeds Opens at 11:00 A line forms in front of the
ticket machine right at the entrance The purchased meal ticket
is handed to the staff member Confirm your preferences for noodle firmness, flavor, and oil Fully seated immediately after opening
Waiting area also full The owner checks the
topping menu for the order He takes
seasoned eggs out of the refrigerator Boils and prepares them Also boils wood ear mushrooms and prepares them Boils noodles Quickly stir Odo-ya’s Homemade Noodles
Medium-thick curly noodles that cling to the soup Set rice Chashu rice bowl Stir-fried chashu
topped on piping hot rice Chunks of chashu pork
almost overflowing from the bowl Chashu Mabushidon Topped with green onions to finish Man at the counter
Topping rice with green garlic Waiting for ramen to be served Pour the soy sauce-based seasoning into the warmed bowl. Add green onions. Pour soup into the bowl with the kaeshi Add the drained noodles Nori Chashu pork Spinach Excuse me from behind
Extra meat for the ramen First, a sip of the soup Slurping the noodles in one go Place the seaweed, soaked in soup,
on top of the rice and take a big bite Char siu Double the wood ear mushrooms Seasoned egg Spinach Special Ramen (Regular)
Double Wood Ear Mushrooms, Spinach, Extra Char Siu Sorry to keep you waiting
Special Ramen Everything regular Drain the noodles thoroughly Seaweed Chashu pork Spinach 3 seasoned eggs Lightly seasoned spinach Ramen with extra meat (regular)
3 seasoned eggs, extra spinach Sorry to keep you waiting
Ramen with extra meat, softer texture, extra portion A Topping Ramen
Extra 5 sheets of nori & extra spinach 980 yen Rice (Medium), also add seasoned egg Counter guy
Ordered everything regular We’ll prepare them in order. Please wait. Warm bowl Into the bowl
Add the soy sauce base Green onions Add the warmed chicken oil Pour the rich chicken and pork broth
into the bowl with the sauce Place the well-drained noodles
into the bowl. Nori Chashu pork Spinach Cabbage Seasoning Sorry to keep you waiting
Mini rice bowl set. Firm texture. Rich and punchy
A sharp-tasting soup A Topping Ramen (5 sheets of nori, extra spinach)
Seasoned egg topping Table-top doubanjiang (chili bean paste) Garlic rice Mix together Ramen arrives Pour mayonnaise over the rice Arranged rice
Enjoy ramen with one hand Enjoy the soup to the last drop
Finish it all cleanly! Pour the soup into the bowl with the seasoning base Noodles boiled to a soft texture Nori Chashu Spinach Ramen (Regular) 800 yen
Soft noodles Sorry to keep you waiting
Here’s your ramen with soft noodles Enjoy your meal. Check the pot soup. Always check the heat of the soup
and adjust it. Prepare the noodles. Boil the noodles Preheated bowl Add the tare sauce to the bowl Green onions Chicken oil Add soup and drained noodles The staff member
adds the toppings with practiced ease Two men at the table
Two flavored egg ramen bowls arrive Staff) Do you come to Inaba-ya often? It’s my first time.
This is my first time. Staff) How is it? Your first time? In a good way, the soy sauce
doesn’t come through too strongly, you know? The umami hits first with this style, right? It’s almost like the first time It’s incredibly delicious Sorry to keep you waiting. Here’s your rice. Chicken and pork simmered together
A broth rich with umami Combined with the tare and chicken oil
creates a rich, deep broth Rice Set with Ramen (Medium Portion) Thick-cut chashu pork
4 generous slices Seasoned Egg Spinach Special Ramen (Regular) 1190 yen Sorry to keep you waiting
Here’s your Special Ramen, firm noodles Refilling the spinach topping Drain thoroughly Thank you as always. Thank you. Outside the shop
The line never stops To serve ramen immediately after seating
We ask for preferences at the waiting area Firm noodles Less oil Flavor also lighter Preferences for noodles, flavor, and oil can be adjusted Thank you We’ll be back Bowl with broth and green onions Chicken oil Pouring the soup Ramen (Regular) 800 yen Even during business hours, transfer the sediment to the sub-soup
and circulate the soup. Using your whole body,
stir from the bottom of the stockpot. Replenish the chicken oil too. Add the kaeshi and chicken oil
Pour the soup into the bowl Nori Chashu Spinach Sorry to keep you waiting
Ramen: firm noodles, light broth, less toppings Before opening, we take out the chashu
that was marinated in soy sauce. The smoked chashu
is soaked in soy sauce marinade. Looks delicious. Transfer the flavored egg from the refrigerator to the bowl. Three people sit down at the table. Garlic rice Two bowls of rice arrive at the table first Garlic rice topped with doubanjiang
Waiting for ramen Kaeshi and green onions Chicken oil One more please
Thank you Rice set ramen is ready Sorry to keep you waiting
Rice set, regular size Enjoy your meal Skillfully adding
the toppings Here you go
Rice set, everything regular Excuse me from behind. Here’s your flavored egg ramen. Man who purchased a meal ticket
Waiting for a seat to open up in the waiting area How would you like it? Firm noodles
Strong flavor Counter guy
Prepares minced garlic and ginger for rice from the refrigerator Piles minced garlic and ginger
heaping onto rice while waiting for ramen Here you go. Thank you. Prepares seasoned egg Pour the tare sauce into the bowl Green onions Chicken oil Seaweed, chashu
Flavored egg, spinach Sorry to keep you waiting
Flavored egg ramen, soft and light broth First, take a sip of the soup as is. Slurp the noodles all at once. Chopped ginger. Doubanjiang Soup-soaked
nori seaweed… Scoop up the rice! Finish every last drop cleanly Lift the empty bowl
Clear the table and leave the shop Ramen (Medium Portion) 900 yen
Extra Spinach +100 yen Sorry to keep you waiting
Ramen, firm noodles, rich broth, extra spinach Slurping down the medium-thick noodles
coated in a rich, punchy broth 11:40 Seaweed Large chunks of
chashu pork Spinach Seasoned egg Thank you Would the counter be okay for four people? Is that okay?
Please wait a moment Spinach topping
Drain thoroughly Spinach replenishment complete Complimentary candy for young children Excuse me, I’m terribly sorry Sorry to keep you waiting. Here’s your mini bowl. Mini bowl and rice. Please wait for your ramen. Here you go. Mini rice bowl set.
Firm noodles, extra broth, topped with spinach and a seasoned egg. Excuse me, coming right up. Enjoy your meal. Sorry to keep you waiting.
Mini rice bowl set, extra rich and extra large. Sorry to keep you waiting.
Special ramen, extra rich and extra large. This is delicious. It’s crazy good. Staff) Do you come here often? No, this is my first time. I came from Mie Prefecture. Transfer the soup from the sub-soup to the seed soup
Rotate the soup Move the bones from the seed soup to the sub-soup Add new bones If customers don’t come to the shop
it’s difficult to add bones, and the soup can’t be rotated We struggled with making the soup until the shop became popular
and even closed for a while at one point… Adjusting the soup Please give us a moment. Adding pork knuckle too. Add hot water to the sub-soup Add enough bones to prevent the lid from closing While the soup simmers
Quickly slice the chashu pork Chashu cutting complete Soup adjustment complete Boil noodles for the order
that’s been waiting Yes, welcome.
Hello. Kaeshi Green onions Chicken oil Seaweed Char Siu Spinach Sorry to keep you waiting
Medium-sized ramen, cooked soft Garlic rice and chopped ginger
are self-service from the refrigerator next to the ticket machine. The owner’s classmate’s daughter came to the shop. Staff) Do you come often? This is my first time. She comes occasionally. Staff) Do you like (Inaba family’s) ramen? I like it. Three people sit at the counter Taking orders Yes, I’ll make them in order
Please wait Adding the tare sauce and green onions Chicken oil. Sorry to keep you waiting.
Ramen, firm noodles. Sorry to keep you waiting.
Mini rice bowl set. Firm noodles. Sorry to keep you waiting.
Ramen. Everything regular. Sorry to keep you waiting.
Regular ramen. Enjoy your meal. Delicious! Is it good? It’s delicious! The savory flavors of pork and chicken
melt into the soup Each order is carefully
prepared one by one Chicken oil Sorry to keep you waiting
Mini rice bowl set All regular Cabbage Seasoned egg Spinach Sorry to keep you waiting.
Rice set, all regular. Special Ramen (Medium Portion) Extra Spinach
Chashu rice bowl purchased Your payment, please Rich broth, firm noodles, extra toppings Preparing toppings Green onions Cabbage Seasoned egg Seasoning sauce Green onion Chicken fat Char siu Spinach Seasoned with sauce Seasoned Egg Special Ramen (Medium Portion)
Extra Spinach Special Ramen, Medium Portion
Firm noodles, rich broth, extra toppings Sorry to keep you waiting
Flavored Egg Ramen, regular Enjoy your meal Cabbage Green Onions Green Onion Ramen (Regular) 920 yen
Double Cabbage Sorry to keep you waiting
Here’s your Green Onion Ramen A sip of soup
Unconsciously nodding at the deliciousness Slurping up
the noodles coated in rich soup Finishing every last strand
cleanly Staff) How many times a month do you come to Inaba-ya? Well, about 4 or 5 times a week, I guess. Staff) What do you think is the appeal
of the Inaba family? The soup is refreshingly light, yet the meat’s umami is deeply rich. Even if you finish every last drop of soup, it doesn’t weigh you down or feel heavy. I think its appeal is how easy it is to eat. Staff) Any recommended ways to eat it? Anyway Add garlic and chili bean paste Don’t put them in the soup Make them on the spoon I think it’s best to eat
without disturbing the soup. 12:27 The line in front of the shop still stretches on From the sub-soup to the base soup
Pouring the soup Approximately once every hour
Adjusting the soup Transfer the simmered bones
to the sub-soup. Yes, thank you. Thank you. Seasoning Green onions Chicken oil Nori, chashu pork, spinach
Cabbage topping Ramen (medium portion) 900 yen
Cabbage topping +¥50 Sorry to keep you waiting
Medium ramen, firm noodles Ramen with rice set
Seasoned egg topping Carefully wiping down the table
after the customer leaves Set
Chashu Mini Rice Bowl Stir-fry the generously cut chashu
and place it on top of the rice Season with sauce Green onions Your ramen will be right out. Here you go. Mini rice bowl set, medium portion
Firm noodles, rich broth, extra toppings Sorry to keep you waiting
Here’s your mini rice bowl set Sorry to keep you waiting. Aji-tama ramen.
Less oil, extra spinach. Taking preferences at the waiting area Confirming orders with meal tickets Hurriedly replenishing the
chashu that ran out Cabbage Preparing the noodles
Lightly kneading them Kaeshi Green onion Chicken oil Special Ramen (Medium) 1290 yen Flavored Egg Ramen (Regular) 900 yen Sorry to keep you waiting
Please enjoy your meal Sorry to keep you waiting.
Special Ramen, firm noodles. Enjoy your meal. Each savoring the rich broth… In no time
Everyone finished their bowls 13:30
A sign outside the shop announced closing time. Eating Purchase meal tickets first and line up Tell the staff your preferences Water is self-service Prepare chopped ginger and garlic for rice from the refrigerator next to the ticket machine Kashiwa Odo-ya Original
Chopped Ginger Add it to your punchy ramen
for a refreshing taste Inaba Family Special
Rice Garlic Rich-flavored garlic
goes great with white rice! Place the stir-fried chashu
on top of the rice. Seasoning Top with green onions Medium rice, Chashu Mabushidon Chashu rice bowl 220 yen Rice (medium) 120 yen Soy sauce tare Chicken oil Add the toppings Pour piping hot soup into the bowl containing the tare and chicken oil
1399 Nori 4 slices of chashu Spinach Seasoned egg Sorry to keep you waiting
Special Ramen, regular size Special Ramen (Regular) 1190 yen
Extra spinach 100 yen Thick-cut chashu pork
The smoky aroma whets your appetite… Medium-thick curly noodles that cling to the soup
Slippery and chewy, delicious Thickness, texture, and throat feel
The house-made noodles of a well-established shop, carefully considered Packed with the umami of pork and chicken
A punchy, rich broth You can taste the sharpness of soy sauce within the rich broth Silky soft-boiled egg Garlic and minced ginger
Served atop rice Mayonnaise on the table is also essential Garlic rice, chopped ginger, mayonnaise
The classic Odo-style delicious way to eat rice It’s so delicious you can’t stop eating the rice… Place the spinach soaked in rich soup
on top of the rice and wrap it with nori Spinach soaked in soup and nori seaweed
go perfectly with rice…! The chili bean paste on the table also pairs perfectly with the soup.
Wrap this in nori too. Chashu rice bowl
A bold flavor that rivals the ramen! The chunky slices of roasted pork are irresistible Enjoy the well-seasoned
tender chashu pork together with rice Wrapped in a generous sheet of nori seaweed
The endless deliciousness is irresistible…! Finally, pour the rich soup
directly over the rice The flavor of the char siu and soup spreads in your mouth
Definitely coming back for more… it’s delicious Staff) After lunch service ends
Do you take everything out? Yes, we throw it all away. It’s called “all-out” in the Iekei style. If we leave it in,
it starts to get bony, so we remove it like this
and clean it out completely. But even so,
since it’s been simmering since morning, the flavor changes between morning and night. Staff) What kind of difference is there? Well, it starts off with a slightly
stronger pork bone flavor. Even after skimming, there are still bones
and bits of meat that come up. In the morning, it starts completely separated. Cleaning up for the evening service. The owner, who fell in love with Iekei ramen
Continues studying daily in pursuit of delicious soup If you want to taste the rich Iekei ramen
made with such passion by the owner, please come!

0:00　豊橋）黒田屋
地図　https://maps.app.goo.gl/4FMoawR7mNwuvQr77
住所　愛知県豊橋市柳生町１−１
URL　 https://youtu.be/ac2AbHdbrU0

42:35　名古屋）拉麺かぶき
地図　https://maps.app.goo.gl/YjcCtnLe7qm7hXnq7
住所　愛知県名古屋市瑞穂区田辺通３丁目２７ サンシャイン田辺通り
URL　 https://youtu.be/atALKYG0j9A

1:13:49　岐阜）稲葉家
地図　https://maps.app.goo.gl/QUL6VyTUGUy561GF9
住所　岐阜県岐阜市上土居１丁目５−２
URL　 https://youtu.be/opTOYQCOPAs

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

※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

#ラーメン #家系 #愛知グルメ #名古屋グルメ #岐阜グルメ