圧巻の麺捌きが炸裂する常連客が殺到する本気の家系ラーメン店がスゴい。。

圧巻の麺捌きが炸裂する常連客が殺到する本気の家系ラーメン店がスゴい。。

Musouya Asakusa Branch The most popular Iekei ramen in Asakusa You can't stop refilling your rice The soy sauce is amazing It really hits
the spot Since discovering Musouya I've come to
truly appreciate Iekei's deliciousness 1-minute walk from Tawaramachi Station ,
Nishi-Asakusa, Taito-ku, Tokyo Established 2024 "Busho-ya Asakusa Branch" Opened in 2024 as Busho-ya's third
location . President Kondo (36 years old) . For Busho-ya this marks the 7th year
since founding. Owner: This is our third
shop. The future lies ahead . The first "Busho-ya" is in Akihabara. The
second shop, "Busho-ya Gaiden," is
entering its 6th year. Owner: We were lucky to find a newly built space
available in a great location . We're preparing for opening using noodles from "Asakusa Kaikaro". Chicken oil , thoroughly drained spinach , seasoned egg,Special simmered pork
chashu We thoroughly warm the bowls with boiling
water. The shop will open soon . Outside, customers wait for opening. Opens at 11:00. Business Hours : 11:00 AM – 4:00 PM, 6:00
PM – 10:00 PM. Closed only for evening service on the 1st
and 3rd Tuesdays Free rice during lunch service Ticket machine. Musou Ramen(Regular) 1250 yen Special
Scallion Ramen (Regular)1,050 yen Seaweed (5 sheets) 150 yen Flavor Change:
Extra Spicy 100 yen Special Scallions 200 yen Extra Spicy
Scallions 300 yen Optional Toppings: Soft-Boiled Egg 30 yen Pork Chunks 100 yen At the time of photography, the special
"Braised Pork Chashu" was offered Plans to
switch to "Smoked Chashu" in the future. Table Condiments : On the counter: Ladle, Kappa (pickled
cucumber) , Sesame seeds,Vinegar, Pepper , Ginger, Doubanjiang, Garlic Musou Ramen (Regular) and Special Scallion
Ramen (Regular) orders arrive Preparing Special Scallion Ramen (with
extra seaweed and chashu). Pouring back sauce and chicken oil into
the broth. With fluid movements, thoroughly draining the noodles. Letting the noodles and broth
meld together. Special simmered pork chashu. Topping with seaweed (5 extra sheets). Generously coating with sauce-tossed
scallions. Placing spinach on top. Special Scallion
Ramen (with extra nori and chashu)
complete. Prepare the Busho Ramen (Regular). Place 3 slices of simmered pork chashu, 5
sheets of nori , a seasoned egg, and
spinach. Busho Ramen (Regular) complete. The rich umami of the meat shines through
. Take a bite of the simmered pork
chashu… The noodles from Asakusa Kaikaro have a
firm bite and flavor perfectly coating the
soup… Delicious! The chicken flavor comes through. The
smooth, easy-to-drink soup is delicious! Soak the nori in the soup until it's fully
saturated, then take a big bite. Immediately shovel white rice into your
mouth Eating rice with soup … the loop won't
stop… Reluctantly finish the soup and eat
everything! Place the dishes on the counter wipe the table clean, and leave. Customers keep coming in. Orders keep pouring in . Rice is free during lunch! Most customers order rice . An order for Ramen (Regular) comes in. Braised pork chashu, 3 sheets of nori,
spinach. Ramen (Regular) is complete. This customer orders "chopped pork" and
"scrambled egg" as toppings Making Ramen (Large) (Adding scrambled
egg, chopped pork, wood ear mushrooms,
onion). Spinach, onion, toppings : crumbled egg, pork chunks, wood ear mushrooms . Large ramen (with added crumbled egg,
pork chunks, wood ear mushrooms, chopped
onion). Preparing the Busho ramen (with added
crumbled egg). Thoroughly drain the noodles. Add noodles
to the soup Add crumbled egg. Next, the regular ramen(Regular) (with
added pork chunks) is ready. I come here once a week. The chicken-based soup is incredibly
creamy and easy to drink. Plus, the "pork chunks" are absolutely
delicious. "Scrambled Eggs" – even if they're just a bit broken, 30 yen
is a great deal. You don't get that at other places, right? The scrambled eggs sold out early. Staff: "Scrambled Eggs" – is it 30 yen
because they're broken? Owner:Yes. We offer them for 30 yen when they break
during prep or have an odd shape. Staff) Customers said, "Just 30 yen for a
broken one is cheap." Sometimes they sell out right away Also, the pork chunks are quite popular . They're the trimmings from cutting the
chashu , the parts that aren't quite good enough to
put on top of the ramen . We chop them finely(served) . It's popular and goes fast. During the interview, many customers
ordered the Koro meat Additional Koro meat orders for the Musou Ramen (Koro meat
add-on) came in. Koro meat placed in a strainer, soup
poured over. Musou Ramen (with extra pork chunks) is
complete. Ramen. Making the Special Scallion Ramen. Ramen (with extra seaweed) is complete . Next, the Special Scallion Ramen is
complete. 11:40 The shop is packed. A large volume of orders comes in. Customers arrive without pause. Preparing three servings of ramen. Special Scallion Ramen is complete. Ramen is completed next. Thoroughly cleaning the tables. Explaining the menu to first-time
customers . The attentive service was impressive. The pleasant service makes the ramen taste
even better. Calling out to each other to handle
orders. Lively voices echo. Orders come in one after another. Preparing piping hot bowls . bowls are
prepared. The chashu ramen is completed. Next, the special scallion chashu ramen
(with an added soft-boiled egg)is ready. Add broth . Keep making soup even during
service. Orders keep coming . Make ramen for five people Ramen finishes one after another A customer who works nearby. It was delicious , with a nice viscosity Make ramen. Ramen is ready. Next, soft-boiled egg ramen is ready. It's the best family-style ramen in
Asakusa It's made to go well with rice, so wrap it in nori and eat it. Add ginger and garlic to change the flavor I think it's the best in Taito Ward . Thank you for the meal . The soup makes you keep eating white
rice. Rice orders never stop Many customers ask for seconds. Take your time!
If you need more, just say so! The bustling shop remains unchanged Customers come in without pause . Orders are handled with nimble hands . Take a sip of the soup… Yum! Students visiting Tokyo on a field trip. It was delicious . The non-greasy feel made it easy to eat . The seasoned egg was intense!
It was super delicious! You don't get this back home. For 100 yen extra, you can add the "Ultra
Spicy" spice Making the Ramen (Flavor Change: Ultra
Spicy). The Ramen (Flavor Change: Ultra Spicy) is
complete. I recently found this place and thought it
was delicious. Staff: You were eating the Ultra Spicy,
right? I like spicy stuff. Staff: Spicy for you? I think it's just right. It's super delicious! First-time customer I had this image of Iekei ramen being
super rich but this a bit lighter and delicious It felt a bit healthier while still being
Iekei It was delicious . Customers keep coming in. Given the Asakusa location, foreign
customers also visit They explain things carefully and have
English menus ready An order for Soft-Boiled Egg Ramen comes
in. Next, Special Scallion Ramen (with extra
flavored egg) arrives. Regular ramen arrives. Preparing the Musou ramen (large). Wood ear mushrooms for topping . Cooking rice. This customer also gets a rice refill. Quickly soaking up the broth Eating rice
with nori. Unconsciously nodding at the deliciousness . Silently eating the tasty ramen… Finished it clean! A super satisfying lunch! A customer says, "That was delicious." The representative from Asakusa Kaikaro
came to deliver sample noodles. Owner: " This is our noodle supplier's
representative. Asakusa Kaikaro is a famous,
long-established noodle shop. " Staff: "How late are you staying at the
shop ?" Owner: "Basically, from prep to closing . Starting prep at 9 AM working until 11
PM—about 14 hours. Out of the three shops, I'm mostly at the
Asakusa branch now . Since it's newly opened I'll be here full-time until the staff and
customers settle in Even after lunchtime, customers keep
coming Making four servings of ramen. This foreign customer takes a sip of the
soup… and looks at his companion in surprise at
how delicious it is. He immediately takes another big gulp of
soup. He seems to really like the soup, savoring
it repeatedly An order comes in for the Busho Ramen
(with extra pork chunks). A regular customer orders the Busho Ramen (with 5 sheets of
nori and extra pork chunks). (The pork chunks) are limited, but since
we had some today, I added them. There are two shops in Akihabara. I used
to go to the original branch often. Their soy sauce is amazing. It really hits
the spot. This place is delicious too. Of course, compared to other typical Iekei shops
they're quite particular about their ingredients, and I imagine the cost
is higher too. The value for money feels
good. Special simmered pork chashu. Excess fat trimmed Due to kitchen equipment limitations at
the time of the interview, "simmered pork
chashu". Once the kitchen equipment is fully set
up, they plan to switch to smoked chashu . So this special simmered pork chashu is
only available for a limited time –
definitely worth trying. An order for a chashu rice bowl comes in. They place three slices of chashu on top. Add the tare sauce and mayonnaise. The
chashu rice bowl is complete. Next , they prepare the chashu noodles. The chashu noodles arrive. First I take a big bite of the chashu from
the rice bowl Then I immediately shovel some rice into
my mouth. Next , I enjoy the chashu noodles. . Take a satisfying bite of this chashu
too . Savor every last slice of chashu. Drink the soup and clean your plate! Ahh, that was delicious! Regular customer who visits twice a week Staff: Do you usually order the same thing
? I love chashu, so I mainly eat
chashu-focused dishes . I don't really have any (recommended)
toppings but since the chashu is so delicious,
chashu is my only choice. Staff: Do you go to other Iekei ramen
shops ? I don't go to other Iekei places much, but since discovering Busho-ya, I've really
come to appreciate the deliciousness of
Iekei ramen Regular customer making a Soft-Boiled Egg
Ramen (with extra spicy) I like it because the balance between the
noodles and soup is great. Staff) Everyone says the soup is easy to
drink, huh? Yeah! Adding a little vinegar is great. It pairs incredibly well with
the vinegar . Makes it refreshing to drink . Ordered Musou Ramen (Regular). Ordered extra pork chunks. 14:30 Pork chunks sold out. Musou Ramen (Regular) ¥1,250 Chopped Pork:
¥100 Free rice during lunch service The rich chicken flavor hits first. A
mild, exquisite soup you could drink
endlessly The noodles have a strong wheat aroma and
cling perfectly to the soup for
deliciousness. The special simmered pork chashu is packed
with umami and superb. The flavor-soaked boiled egg is perfectly soft-boiled and pairs
amazingly with both ramen and rice! Chunks of chashu for just 100 yen is too
cheap… Refreshingly tasty kappa pickles Wrap them in soup-soaked nori you won't be
able to stop eating rice. Table garlic. Adding garlic gives the mild soup a punch
and makes it even more delicious. Thank you for the meal! Owner) I'm 35 now. Turning 36 this year . I first trained at Musashiya in Matsudo when I was 27 . My first job wasn't at a ramen shop — I did sales and stuff . When I thought about what to do next, I figured, why not try something I love? I've always loved
Iekei ramen , so I thought I'd give it a
shot. A 52-year-old proprietress runs this Iekei
ramen shop. "Enfukuya" – this is old-school family-style ramen. It's delicious, right? It's got the owner's love poured into it. It's a "perfect bowl"! The daily-changing side dishes are
free…! Chashu rice bowl for 100 yen . The chashu is melt-in-your-mouth tender
and delicious! Staff) Yeah, right? I just had some
myself. That's the one! Customers flock here seeking this flavor a taste regulars want to experience 100
times over. The ramen is just delicious, after all. And then, of course , there's the owner's personality It makes you think, "If something happens
, I'll go there." Maehara-cho, Koganei City, Tokyo 5 minutes
by car from Musashi-Koganei Station Along the Higashi-Hachi Road Established in 2022 "Enfukuya" is a family-style ramen shop run by the
proprietress (52) . Staff: How many years has the shop been
open? Proprietress: It will be exactly three
years in October 2025 . Staff: Are you running it alone ? Landlady: Yes. For prep work during lunchtime, I have one
part-timer. We cut the heavy chicken for the chicken
oil into pot-sized pieces We add the bones to the soup, separated by
part We use 60kg of bones daily to make the
soup. Kombu, green onion tops . Staff: Why did you decide to work at a
family-style ramen shop ? Owner) I've always loved ramen, not just Iekei . I guess you could say I just encountered
Iekei. The owner worked at an Iekei ramen shop
for 10 years before going independent. Owner)(At the previous shop) I started as
a part-timer. Later , I wanted to be involved in the
cooking too , so I became a full-time employee . After that, I started my own place. Preparing the chashu : Simmering it in the sub-soup. Prepared chashu . Cooking the rice . We use Koshihikari rice. Owner)A customer kindly sold us rice cheaply We soaked it for a while,
then cooked the water-soaked rice. Cut green onions. Cut pork knuckles. Cut cabbage. Owner) I think about what to make while
cutting I make side dishes, but I'm debating whether to make them as
regular side dishes or use them for a
chashu minced pork bowl . The daily changing side dishes are
actually free…! Landlady) I'll use the cabbage core and
such for it. Landlady) What should I do… Looks like the side dish menu is decided . Cutting chashu for the side dish It's such high-quality chashu it feels
wasteful to give it away for free . Ginger, garlic, cabbage, bean sprouts, green onions … packed with veggies. Chashu, doubanjiang, miso . The side dish is done. Checking the flavor. A spicy side dish is complete. It's too good to be free! Preparing the pitcher . Restocking chopsticks. White onions.Preparing the char siu . Landlady: "Next, open the ticket machine and post the shop's X update. I'm not good at writing the text, and it takes quite a while." The shop will open soon. Business Hours : 10:00 AM – 7:00 PM
(Closed once a week, announced on X) Total 8 seats. Ticket Machine : Enfuku Ramen 1000 yen Tsukemen (1.5
servings)950 yen Seaweed 100 yen Cabbage 100 yen Cabbage & Chashu 100 yen Cabbage &
Bean Sprouts 200 yen Small Rice 50 yen All-You-Can-Eat 100 yen Miso Ramen / Miso Tsukemen +150 yen Staff
Meal Rice 50 yen Limited : Roasted Garlic 100 yen Various Green Onion Toppings (Choose Your Favorite) Rice or Miso Flavor Available Here Chashu Rice Bowl 100 yen (Sales are
irregular) Table condiments: Garlic, Doubanjiang,
Vinegar, Sesame, Pepper. Green kappa pickles at the counter. Side
dishes (free, daily rotation) on this day. Customers waiting for opening. Open at 10:00. Order for Chashu Noodles (with extra nori)
comes in. Separate and boil noodles. Prepare tare sauce. Add scallions and chicken oil . Plate
rice. Chashu. Quite thick chashu . Pour soup. Add noodles to soup Top with nori, chashu and seasoned egg.
Chashu Noodles(with extra nori) complete. The ramen is delicious, but the chashu is
amazing! The chashu is tender, and it's made with Mama's love It's a "perfect bowl"! The soup absolutely must include certain
key ingredients. It's rich, but I want it to be hearty
without being too heavy or overly clean. A customer arrives. An order for Enfuku Ramen comes in .
(Cabbage, red onion added) Warm the bowl. Prepare the cabbage topping. Prepare the
red onion topping. Special spicy sauce. Sesame oil. Red onion topping. This amount for 100 yen
is amazing! Topping cabbage, 5 sheets of nori, 2 slices of chashu, spinach. Enfuku Ramen (extra cabbage) Grab the noodles heartily slurp them up
deliciously Order an extra bowl of rice Use the nori soaked in rich broth to scoop
up the white rice! Savoring white rice accented with red
onions The tender, thick chashu is also
incredibly delicious… Finishing every grain of rice without
leaving a single one . Reluctantly savoring the soup to the
last drop! A regular who visits 103 times a year. The charm lies in it not being
standardized . The owner uses a good kind of eyeball
measurement, so sometimes the toppings are generous—
that's what makes it great . Staff: How was today's ramen ? It's the usual flavor It's incredibly delicious. Please do try it! An order for chashu ramen comes in. Customers keep arriving one after another. Ramen orders come in. I order the all-you-can-eat rice for 100
yen. Even the medium size is very filling Making the ramen : 3 sheets of nori,one slice of chashu , spinach, and a seasoned egg. Ramen
complete . An order for nori ramen comes in . Large all-you-can-eat rice ordered Scoop out a generous portion of white
rice. Owner) If you don't mind spicy please help
yourself to the side dishes . Free side dishes. Spicy
vegetables and chashu in generous portions
.(Free) Topped on white rice. The spicy cabbage and chashu are
delicious! Making nori ramen . Place 10 sheets of nori on top . Nori ramen complete Replace the noodle boiling water
regularly. 11:15. The shop is packed. Now operating
with two staff Making 3 servings of ramen An order for chashu ramen comes in. Chashu ramen (medium) complete. A regular customer who visits 3-4 times a
month It's incredibly delicious, and the owner
is very friendly. Staff) Is there a recommended way to eat
it? I always order rice with it. The pickles and side dishes are also
incredibly tasty, so I eat it that way. The chashu is melt-in-your-mouth
delicious! Staff) That's right. I just had some
myself. That's exactly it! The chashu has a lot of loyal fans among
the regulars Staff) Everyone said the chashu was
delicious . Owner)Really? What we focus on is the simmering time Most places simmer it for about 2 hours,
but we simmer ours for about 3 hours We simmer it in the sub-soup to achieve
that moist texture. We take out the chashu marinate it in our special sauce . By investing time and effort, we create
our popular chashu An order for tsukemen comes in We make the dipping sauce. Pour the soup. The tsukemen is complete. Staff) Do you come here often ? This regular customer has been coming
nearly 100 times. They've been coming since the owner's
apprenticeship days . Since then, they've been coming here
almost exclusively. Today they ordered the limited-time miso
ramen. Staff) You don't see miso much at Iekei
shops do you? I thought "Oh!" since then … (Eating) There was a period when it was all miso
for a while . It feels like something you don't see
very often these days . The ramen is just delicious, you know. And then, of course, the owner's personality It makes you want to come back whenever
something happens The owner smiles even while cooking. Her
bright voice lifts your spirits too It's that just-right distance, comfortable
service. Customers keep coming in one after
another. 11:45. The shop is packed. Orders keep pouring in An order for cabbage chashu comes in It's piled so high it spills over the
plate. 100 yen is a steal. Customers keep coming without pause. (with
extra garlic chives and bean sprouts). The ramen (with extra garlic chives and
bean sprouts) is ready. Serving up a large bowl of rice. Making Enpuku Ramen. I grew up in Yokohama , so I'm familiar
with Iekei ramen. This place has been doing Iekei ramen for
ages. It's delicious, right? The noodles are a bit different, though.
The soup is closer to Rokkaku-ya's, maybe A regular customer who comes weekly (Noodle firmness) Soft is delicious. I always used to eat them firm, but the owner recommended soft, so I tried it,
and I've been soft ever since . The rice is done cooking. While filming outside, worried about the
heat, the owner gave me tea . She offered a kind word. In a brief moment , she cleans the counter. Enfuku Ramen,
Ordered the Chashu Koma Don. Making the Koma Don. Boiled egg. Chunky chashu Before rice became a paid item, this Koma
Don was a mere 50 yen. After rice became paid, the Koma Don is
served for 100 yen Ordering the Koma Don also gets you
all-you-can-eat white rice. Even with the price hike, it's still too
cheap. Chashu Koma Don for 100 yen Making Enfuku Ramen. Enfuku Ramen for 1000 yen. Rich yet easy to drink, A mellow,
exquisite soup with minimal aftertaste ! The chewy noodles pair
perfectly with the rich broth! The thick-cut chashu is meltingly tender
and incredibly delicious… Dip it thoroughly in the soup and scoop it
up with rice for the ultimate
experience… The seasoned egg is perfectly soft-boiled! Chashu Koma Don 100 yen . Just 100 yen… Unbelievable flavor and
volume… Chunks of chashu make it incredibly
filling…! Side dishes(Free) The spicy kick really gets your appetite
going It's a match made in heaven with
white rice! Staff) Do you start prepping at 7:00 ? Landlady) Yes . We close at 7:00 PM, so even on a good day, I don't leave here
until around 9:00 PM. Since we don't close early, the owner
works 14 hours straight without a break . Landlady) My son helped out until last
year, but he's left the shop now and is working
somewhere else. Staff) It looked really heavy and tough even during prep .
Landlady) It's physical labor. Even after closing , I wash huge stock
pots and such. Running a ramen shop is physical labor. It's pretty much all
physical labor . You'll want to come back to see the
landlady again Definitely try their
perfect bowl! A young foreign woman customer at a
late-night standing soba shop We visited because Sobatani in Itabashi
Ward, which we previously covered started
late-night operations in January 2025. Itabashi Ward, Tokyo . A 10-minute walk
south from Itabashi-Honcho Station Along Nakajuku's Nakasendo (Route 17). Standing Soba/Udon "Sobatani" We shadowed the late-night service
starting at 8 PM. At the standing counter, a man arrived. Burdock root soba. Self-service water. " At most, I come 4 days a week. Even when
it's slow, I come at least 3 days I've been coming every day this week . At 4 PM, 7 PM, and now. They didn't do this time slot before ."
Staff:Yeah, that's right. It was lonely before. This is burdock root. I usually get burdock root or mixed
vegetable tempura. Mujina. There are lots of options It tastes good when you keep eating,
right? But basically, it's the person running it. It's delicious. Store Area:8 tsubo (approx. 26.4 sq m)
400-450 customers daily Return counter Ordering method: ① Choose soba or udon ②
Choose noodle portion ③ Choose toppings Regular soba/udon: 360 yen Large portion
(double noodles): 520 yen Gesoten (squid tempura ) Mujina soba
(fried tofu, tanuki) Various vegetable tempura 140 yen Mixed
vegetable kakiage 220 yen Tempura Some items unavailable depending
on time Soba broth available Plum 120 yen Salmon 120 yen Some items
unavailable depending on time Table condiments Sliced chili peppers,
bonito flakes, shichimi pepper Former sushi chef Mr. Miyagawa works in
the kitchen (Has been working here for about half a
year) Staff) What did you do originally? I was originally a sushi chef. Staff) How old are you?
I'm 53 now . Staff) How old were you when you started
as a chef? Right after turning 15. Staff) What brought you here? I thought standing soba places were
interesting. So I approached the owner and he let me
work here. Red squid. Preparing squid tentacle
tempura Lots of drivers come at night. Taxi drivers visit. Squid tentacles, please. That'll be 580
yen . Famous squid tentacle tempura. Gulps down the broth. Thank you for the meal! Mon-Fri closes at 2:00 AM (last order 1:50
AM) (Morning Shift) Since morning prep isn't finished in time, it
says we're open until 3 a.m., but if you
come by around 2 a.m. , we open at 5 a.m.
But we still can't finish prep in time , so we close after 2 a.m. to prepare for the
morning . Around 1965~2014: Inherited the famous
"Sobatani" in Higashi-Jujo. Thick-shaved mackerel . Simmering broth for about 30 minutes. Burdock Tempura Soba(Regular) ¥500 Extra
scallions + raw egg ¥180 Homemade simmered chicken Soba with large chicken thigh simmered in
homemade sauce Soba with spinach topping Staff) How about staying open until night? Sure thing . Being able to eat soba at this hour… There aren't many places open for soba at
night. Sprinkle shichimi pepper, slurp a mouthful
of soba gulp down the broth. 22:06 Squid Tempura Soba with Spinach Topping Savor the broth slurp the soba mixed with spinach and
squid tempura Clean the bowl, leaving not a drop It was a cold January night but sweating
while eating soba is delicious. Staff)It's a late-night special. Since the
chef used to be a sushi chef, Staff) I'd like to recommend the tuna chunks We serve pretty good chunks of bluefin
tuna Special menu starting at 8:00 PM . Bluefin tuna chunk sashimi 680 yen
(Special menu starting at 8 PM) The garland chrysanthemum greens are a
side, but since the tuna is rich, have a little
to cleanse your palate. Eating raw garland chrysanthemum greens is
incredibly good for you, so please enjoy
them It's the same tuna served at sushi
restaurants, so I don't think you can get it at this
price anywhere else. Staff) Which part of the tuna? Medium fatty tuna. In the rain a man wearing glasses comes in He orders an Ogasawara Lemon Sour. He a
regular customer. Staff) After work? Not at all. I finished work, went home, took care of the kids, put them to bed,
and then came by for a bit. Staff) It's pretty rare to see standing
soba places open at this hour isn't it? Nice. It's good to have one nearby. I ordered the bluefin tuna chunks before
too. Second time. It's delicious. It comes with fresh
chrysanthemum greens. Bluefin tuna chunk sashimi . Ogasawara Lemon Sour. Damn good. It really is the fresh chrysanthemum
greens, you know. Staff) How long did you work as a chef? I was a chef for about 37 years. Staff) How do you like standing soba? It's interesting. It really is interesting to do It's totally different from a sushi
restaurant, but the cooking is interesting. Chrysanthemum Tempura Soba . Chrysanthemum. Preparing while handling orders. The popular chrysanthemum tempura. Soda bonito flakes,mackerel flakes broth . Returned to its original state . A flavorful broth
is complete . 22:38 Suppliers deliver rice, soba, and udon. Kitsune udon. A foreign female customer. She steps
through the standing soba shop's noren
curtain. Welcome ! She points at a photo and orders squid
tentacle tempura soba. Squid tentacle tempura soba. Mixed vegetable kakiage . Squid, onion,
carrot,flower crab meat, chrysanthemum
greens . Customer in work clothes. Extra-large soba, squid tentacle tempura +
red ginger tempura. That's where the site is. They're open at night too, so let's come
here . Tempura soba after work is irresistibly
delicious. Popular croquette topping . Made with
Hokkaido potatoes. Two types of croquettes: curry, vegetable . 23:55 Cleaning Chicken Tempura Chicken Tempura Fish Cake Tempura Shungiku , Fish Cake,
Wakame Red Ginger Chicken Tempura Squid Sausage
Red Ginger 24:55 Preparing for morning opening (5:00 AM),
while also running late-night service Onigiri Onigiri Inari Maitake Late Night 2:11 AM Closing (Closing time
changed to 2:00 AM (last order 1:50 AM)
starting 2/10) Quickly finish washing dishes . Cleaning . Inventory check. Staff) Did the meat soba change to chicken
soba? Owner) The main reason is the meat soba's
cost ratio was just too high. Owner) Keeping a high-cost item on the
menu in today's climate … Owner) Having that item forces us to
raise prices on other items too. Owner) It's fine to offer meat soba, but
if we do , we have to make up the profit
elsewhere It leads to raising prices across the
board or other adjustments . The meat soba just wasn't profitable
enough . Staff)So you switched to chicken? Yeah. It's not just because chicken is cheaper. Of course
, we researched chicken soba too , looking
at other places But when we combined chicken soba with
tanuki toppings , the chicken tasted
incredibly delicious. Staff)It was delicious. I tried it too. This chicken isn't just boiled ; we marinate it in beer first Marinating in beer tenderizes
the chicken, so we soak it for over an hour, then simmer
it in our special broth. While chicken costs less than pork, we put
in the extra effort The main reason is that if we can create
one profitable item we can avoid raising
prices elsewhere Staff) But it was delicious . Owner) Thank
you . Staff)The yuzu really comes through. We could have just kept the meat soba as
is , but charging an extra 200 yen for it would make it feel a bit out of line with
our price range . It would make people
think, " Is there really a dish that
expensive ?" It uses domestic yuzu from Kochi
Prefecture. Soba with yuzu can be a matter of taste, but people who
like it really love it. Our rich broth and this yuzu, which is
light and refreshing, go really well
together. Chicken Soba (Regular) 630 yen Raw Egg 90
yen Eggplant, Squid Tentacles, Vegetable Delivery Eggs, Boiled 4:56 Customers lining up before opening Staff: Miyagawa-san, until 5:00? Until 6:00. Ah, no, today until 1:00 PM. Early morning 5:00 opening. First customer . Mixed tempura + boiled
egg soba Dipping the tempura in broth. Crab stick Biting into the mixed tempura. Cold season Soba eaten first thing in the
morning really hits the spot. Welcome ! Good morning! Soba with garland chrysanthemum greens and
raw egg. Flipping the garland chrysanthemum
tempura. Slurping up the soba. Inheriting the taste and spirit of a
long-established shop It was a standing
soba shop open early mornings and late
nights The huge Chinese rice bowl guaranteed to
fill you up is a huge hit!
"Chinese Dining Takumi" Rich, runny eggs topped with plenty of sweet-and-salty pork . I'd been thinking " I wanna eat it, I
wanna eat it, I wanna eat it" for about
two weeks . Man, it's delicious! Loaded with bean sprouts, topped with
chashu pork . That's what makes it absolutely
delicious. The Ultimate Bean Sprout Soba (Large
Portion) Wow! "Omu-Chahan" – fried rice with ketchup and
sauce, topped with silky eggs Steam rises from the hot plate , filling
the air with an appetite-whetting aroma! Miso-grilled beef offal. I came specifically for this , and it was
so good I'm joining this restaurant next year! Kanagawa Prefecture, Yokohama City, Minami
Ward, Bessho Nakazatadai . 5 minutes by
car from Keikyu Komyoji Station. Established 2014 . "Chinese Dining Takumi" 9:00 AM The owner arrives. Inside, the walls are packed with an extensive
menu that catches the eye . Owner: " We're a fried rice place, you see. People come specifically for
things like meat and egg fried rice . " Prep begins. First, meticulously cleaning the sink. Chicken bones for soup stock Carefully washing the chicken bones with
water. Cleaning pots and stove area. Setting out seasonings. Cutting chashu pork . Owner:This is for ramen , or bean sprout
noodles . Owner: We use different chashu, you see. This one is pork belly for chashu fried
rice . Owner: Today's pork belly is good. It's
got nice fat marbling It really varies by individual , you know. We also sell chashu for takeout . Cutting chashu for fried rice. Preparing the soup stock. Making broth with pork knuckles and
chicken bones . Staff: How many years has this shop been
open? Owner: Exactly 10 years. Staff: In terms of Chinese cooking
experience ? Owner: 20 years. Owner: I opened the shop in my 11th year ,
so it's been 20 years total. This year is a milestone . I admired Marufuku Restaurant (a nearby
Chinese restaurant). Their chef's wok skills were so cool . I declared that when I was in elementary
school , and my parents just went with it, like "You
should become a Chinese restaurant owner."
So just went ahead did it. I guess I just naturally enjoy making people happy
, so maybe it suited me . I wonder if it's my
calling. He taps the knuckle he'd taken out . He warms the curry he'd prepared . He adds the chicken and pork broth to
make the Chinese restaurant's curry . Owner: I trained at "Ippin-ka," said to be the
birthplace of tanmen , for four years. After that, I trained at "Kamiooka Miraku
. " ( where I trained). That's the origin of my
flavor . Staff) Was the training really tough? Owner) I never want to do it again right after graduating high school at 18
and it was brutal . It's a scary profession if you get food
poisoning —it could end your career. But that training is why I'm here now, why I've been able to
reach so many people . It's all thanks to the master. I wouldn't go back, but I'm glad I did it. That training
period, I guess. Setting condiments on tables , bagging chopsticks restocking wet towels. Staff) Is the kitchen one-person
operation? Owner: Stir-frying the pot is incredibly tiring I'll have some tea! Owner: These kids have a ton of stuff to
do. They wash dishes, make dumplings, fry
things, and I make them handle the register too.
It's a lot. We used to do deliveries back then, but since the number of dine-in customers
increased, taking deliveries would be
pretty tough. Next year, this kid is going to get a job
here . Owner: They're working really hard ! (Working) really hard. Staff) Will you be joining us next year? I'll be joining next year I'll work hard after graduating high
school . Staff) To become a Chinese restaurant
chef? That's what I want! Staff) What made you want to work here ? I came to eat before and it was delicious. I had the meat and
egg fried rice and half a bowl of ramen. Staff) We're rooting for you! Thank you! Cracking eggs for fried rice into a
container. Cutting chicken thigh meat Washing knives and cutting boards. Cutting liver Using raw liver that's tender and has
little odor Owner)(During my apprenticeship) "Miraku" was right by the station , a real classic
neighborhood Chinese spot. Since it was in Yokohama they only had things like Sanma Ramen or
Tanmen . But since I was opening here , I wanted a
different menu. So created things like bean sprout noodles and meat
and egg fried rice.(made them ). I thought if I didn't , customers
might not come. Then, starting with YouTube I got to appear on TV quite a bit too It's a blessing, really. Wife arrives for work. Sets pitchers on tables. Reservations come in. Reservations accepted via phone, LINE,
Instagram, X DM (same-day reservations not
accepted). Cutting scallions. My wife has been helping out at the shop
since it opened ten years ago Transferring bean sprouts to a container Rushing prep work for opening. Preparing fried chicken Coating chicken with egg . Seasoning the chicken Preparing the fried chicken under the
owner's guidance Next, rinsing the liver. Preparing meat wontons. Scallions, oyster sauce Wrapping the filling in wonton wrappers. Cutting leeks.Cut leeks. Use a machine to cut leeks. Cut cucumbers. Clean the window glass Wipe with both a damp cloth and a dry
cloth. The shop will open soon Opens at 11:00. Parking : Two spots in front of the shop Additional parking available elsewhere.
First-time visitors should ask at the
shop. Business Hours(Closed Mondays) Weekdays
11:00 AM – 2:30 PM, 6:00 PM – 8:00 PM Weekends 11:00 AM – 2:30 PM , 5:30 PM –
8:00 PM00. 8 table seats, 5 counter seats . Total 13 seats. New Menu: Meat & Egg Garlic Rice 1500 yen, Meat & Egg Fried Rice 1300 yen, Ultimate
Bean Sprout Soba 1100 yen, Summer Noodles 930 yen, Tanmen 930 yen, Fluffy Egg Gravy Fried Rice 1060 yen,
Crispy Fried Noodles 1050 yen . Great Value Set Menus. The blackboard features a lineup of
recommended dishes: Curry Rice 900 yen Omelet Fried Rice 1100
yen Teppan Series Beef Offal Miso Grill 1400
yen Three men visit the shop Ordered Summer Noodles and Ultimate Bean
Sprout Soba (Soy Sauce) Making the Ultimate Bean Sprout Soba Uses a whopping approx. 700g of bean
sprouts ! Special soy sauce base made with several
types of seafood like bonito and dried
sardines. Back fat. Boiling the noodles. Using custom-made original noodles. Pouring the soup . Piling on a mountain of bean sprouts Two thick slices of shoulder roast chashu Topping with green onions and
coarse-ground pepper. Done. Holy crap! Customers can't help but laugh. You didn't order extra large, did you? A bit unexpected. Mung Bean Sprout Soba Ultimate (Soy Sauce)
¥1,100. The thickly sliced chashu is sweet,
savory, tender, and exquisite… The crisp mung bean sprouts mix with the
soup and you can gobble them down. The thin, firm noodles cling to the soup
and taste great! The punch of garlic combines with the
richness of the pork back fat for a flavor
bursting with energy! Finishing the Sanma Men. The thick sauce uses Takumi's secret
sweet-spicy umami sauce . Sanma Men. One male customer arrives . Orders the Ultimate Bean Sprout Soba
(Spicy Miso) and Half Fried Rice Preparing the Ultimate Bean Sprout Soba
(Spicy Miso) . Ultimate Bean Sprout Soba (Spicy Miso)
complete. Preparing the Half Fried Rice . Half Fried Rice complete. First crunch into the crisp bean sprouts! The sweet-savory chashu has an
irresistibly tender texture… Slurp up the noodles, then immediately grab a bite of fried
rice! It's a hearty dish, but delicious right to
the last bite! Finished every grain of fried rice! Thank you for the meal! A customer visiting for the second time . For about two weeks I kept thinking , "I want it, I want it, I
want it," but (the day I went) it was reserved (and
I couldn't get in). I called the day before and managed to
come . It's delicious! The balance is great, and the fried rice
is tasty. The bean sprout noodles are also amazing ,
right? Staff: The portions are pretty big, aren't they? That amount is just right, I think . They have challenge menus too,
so I'd like to try those sometime . It was delicious!
Amazing! The portions are huge. I want to come hungry and eat the fried
rice too I'll definitely stop by again. Thank you for the meal! One male customer arrives Orders the new item: Meat, Egg, and Garlic
Rice . Prepares the Meat, Egg, and Garlic Rice Cooks the eggs to a perfect fluffy-soft
texture with precise heat control Transfers the eggs to a bowl. Quick-fries the pork Finishes the pork with a sweet-savory
glaze. Cabbage. Retrieves the heated iron plate from under
the pot Places the rice onto the iron plate Gently lays the fluffy eggs on top. Tops it with the sweet-savory pork. Makes
you hungry . The aroma whets the appetite . onions,and pickled red ginger. Meat and
Egg Garlic Rice is complete. Customers keep coming in. An order for Mapo Tofu comes in. Mapo Tofu is complete Orders for Gyoza and Chicken Wings come
in. The Gyoza are cooked An order for Meat and Egg Fried Rice comes
in. Fluffy, runny eggs made with perfect
timing Pile on the sweet and savory pork. Takumi's specialty, Meat and Egg Fried
Rice, is complete. Meat and Egg Fried Rice 13¥000 . Approx. 550g weight – packed with
volume! Moist fried rice and sweet-spicy pork make
the ultimate combo! Guaranteed belly-busting happiness meal… Today I tried the new item : Meat & Egg
Garlic Rice! Usually I get the Meat and Egg Fried Rice or the Ultimate Bean Sprout Noodles, but today I went to try the new item. And since it was my 30th visit, I had enough points saved up to use them. Thank you so much! Staff: You're such a regular customer! I've been coming here for about two years
now. Staff) What's your top recommendation? It's a close call , but I'd say the "Moyashi Soba Gokumi"
(Mung Bean Sprout Noodles). It's loaded with mung bean sprouts ,
topped with chashu pork , and I think
that's the absolute best . The portion is big, but it's delicious. is
the "Meat & Egg Fried Rice." The Meat & Egg Garlic Rice was also
delicious enough to be a close third . Between orders I made fried rice and ramen
for my nephew and niece for lunch. Then I made more ramen Ordered curry rice and fried rice . Prepared the rice for the fried rice . The curry rice was done. Wow! Amazing! Good thing I didn't make it extra large Made the fried rice and the meat and egg
fried rice. Finished the meat and egg fried rice Made the set soup. The bean sprout noodles ultimate(Large
Portion) was ready. Owner: "Large portion." One male customer arrived. He ordered the Ultimate Bean Sprout Soba
(Soy Sauce) and Half Fried Rice Set. Made the Ultimate Bean Sprout Soba (Soy
Sauce). An order for Chashu Noodles came in . Put back fat and chashu in the steamer basket. Warmed it in the noodle
warmer Placed a generous five slices of the
previously warmed chashu on top. Chashu Noodles were complete. Soft-Fried Yakisoba. An order for Shrimp
Chili(Set Meal) order received. Prepare Soft Yakisoba Add generous portions of pork , napa
cabbage, shrimp, quail eggs, and other
ingredients. Soft Yakisoba complete . Prepare Shrimp Chili Fry shrimp in the fryer Toss shrimp with chili sauce to finish. Family customers arrive. Order Salt Butter Ramen, Omelet Fried Rice
, and Shrimp Salt Wonton Noodles . The boy seems curious about the
kitchen… Owner) (The boy is)Watching you. Look,
he's watching. Make two omelet fried rice dishes . Add ketchup and sauce. Pour plenty of runny eggs over it. Ketchup. Green onions . Omelet fried rice complete Finish the salt butter ramen. Make shrimp salt wonton noodles Place the wontons on top . Shrimp salt wonton noodles complete. An order for bean sprout noodles arrives. Make crispy fried noodles Make the thick sauce for the crispy fried
noodles Pour plenty stir-fried noodles with thick
gravy Make fluffy-soft-egg gravy fried rice. Fluffy-soft-egg gravy fried rice complete. Spicy miso tanmen finished. Busy restaurant. Reservation call comes in. Thank you! Make Sanma noodles. Make set menu fried rice. Set half-ramen complete. 13:43 The restaurant is full. Orders for fried rice and omelet fried
rice come in. Gyoza are cooked . Half curry is next to be completed . Customers wait outside. Regulars are asked to move seats. They kindly move. Customers stream in . Children who ate lunch return dishes . They ate delicious food and are full of
energy! Order for garlic greens comes in. Making chicken wings . Three meat and egg fried rice orders . Making half portions of fried rice .
Order for large Chinese rice bowl comes in . Large Chinese rice bowl completed. Next, miso tanmen completed. Already a regular. It's local, so this place. Staff: Any recommended menu items? The recommendations are definitely the
miso tanmen and chicken wings You absolutely have to try these! Ordered grilled beef offal with miso Heated the iron plate on the stove under
the pot. Owner)This is the key point. It gets super
hot. Quickly searing the shimacho Owner) It creates a lot of smoke. The steam and aroma stimulate your
appetite. The fragrance fills the shop. Teppanyaki Miso-Grilled Beef Offal 1400
yen. Generously uses 200g of shimacho Biting into the plump shimacho, the juicy
umami spreads throughout your mouth…
it's amazing . Staff)What 's the concept behind this
dish? Owner) I wanted to try working with offal . Teppanyaki just looks so incredibly
delicious. I thought, "Let's give it a
shot. When we bring it out like that… (Customers get curious) "What is it? What
is it?" Once they eat it, everyone thinks "This is delicious!" So it's all about getting them to that
point. Staff) The restaurant's YouTube channel… Owner) We're working hard on the
restaurant's YouTube channel too . We're only doing Shorts videos for now,
but we hope to expand in the future We're mainly focusing on Instagram , so please follow us there too
!

0:00　東京）家系らーめん武将家浅草店
地図　https://maps.app.goo.gl/NZug3vsXSygG787d9
住所　東京都台東区西浅草１丁目７−２三浦ビル 1F
URL　https://youtu.be/Aj6y1KMriPM