止まらない炒飯ラッシュ！鉄人店主の鍋捌きが炸裂する圧巻の町中華に密着！

止まらない炒飯ラッシュ！鉄人店主の鍋捌きが炸裂する圧巻の町中華に密着！

Kanagawa Prefecture, Yokohama City,
Kanagawa Ward, Katakura 1-chome 10-minute
walk south from Katakura Station Tantanmen Kinka Katakura Main Store 6:59 Chef Iwakiri arrives for work The chef, soon to turn 70 Starts
his day with washing dishes and cleaning Staff: “How long have you been a chef, Mr. Iwakiri ?” ” I’ve been at it over 50 years now. Been here about 20. I remember customers’ tastes. ” When regulars come in, I just go ahead and
put the noodles in. Knowing your customers makes this business
fun. I don’t use the manual cups ; I use a ladle . I adjust the flavor to suit each
customer. Chef Iwakiri talks about the joy
of the open kitchen. Due to hearing loss, he works wearing a
hearing aid . Preparing rice so it cooks to the same
firmness for everyone. Preparing the soup. Green onions . Soup for fried rice and other dishes . 8:09 Those who come at this hour three and a half hours before
closing —get the perfect soup. That’s why I come early to make it myself. Carefully skimming the scum A broth base of pork and chicken bones . Vegetables,kelp , and bonito flakes in a cloth bag Every
bit of the vegetables goes into the soup.
In times like these, we can’t afford to
waste anything. Garlic . Garlic for tantanmen and other dishes. Minced garlic is ready. Naruto and chashu for fried rice . Our fried rice is probably among the top
five in Yokohama , in terms of quantity . Fried rice really
flies off the plate. Staff)My hands get tired from tossing the
wok. This is way beyond tendonitis lol. My elbow bone is sticking out . My
shoulders are different heights. When I go to the barber , he asks, “Sir,
did you do something to your left
shoulder?” lol. 8:32 AM I was treated to coffee! Preparing the dressing for bean sprout
namul. Garlic, sesame seeds , sesame oil,soy sauce, sugar , chili peppers, other seasonings. Boil spinach from the roots Rinse in cold water. Drain well. Beef for stamina rice bowls, etc. From the tantanmen set. Beef stamina
stir-fry. Pour over rice. It’s gyudon. The sauce is homemade too. Marinating the
beef Loosen it so the meat doesn’t clump Cleaning in front of the shop. Manager Ryuzaki-san . Cutting the naruto for fried rice. Yeah, It’s been quite a while. Over ten
years now . Staff) Did you work somewhere else
before that? Always in the food service industry. Chop it larger Gives presence when added
to fried rice Mix the naruto and chashu. Part-timers arrive shortly before opening. Use large quantities of eggs for tantanmen
and fried rice. Bean sprout namul and pickles Preparing miso tantan. Chili peppers. Counter, raised seating, tables. 35 seats. Tableware : soy sauce,vinegar, chili oil,
pepper. There’s also a vending machine outside the
shop Enjoy the shop’s flavors at home. Lunch service sets: A Set(Tan Tan Men + 4
Gyoza) ¥1000 B Set (Tan Tan Men + Half
Fried Rice) ¥1050 . Choose your Tan Tan Men spice level . Pork Ginger Stir-Fry Set Meal ¥950 . Beef
Liver & Garlic Chive Stir-Fry Set Meal
¥950 . Free rice refills during lunch. 12 toppings : Flavored Egg,Bean Sprouts,
Corn 100 yen Kimchi, Menma 200 yen Death Max Tan Tan Men For those confident
in their spice tolerance, please try it. Opens at 11:30. Family customers arrive as soon as it
opens . A Set (no mustard) Miso Gyoza and Spicy
Spicy Set (Half Beef Stamina Bowl) orders. Rich, flavorful broth. Ground meat. Beaten egg . Preparing the set’s Half Beef Stamina Bowl
. Beef, green onions,onion. Sweet and spicy stamina rice bowl with a
strong garlic flavor. A Set’s dumplings (4 pieces) ※Changed to
miso dumplings. Premium Chinese noodles sourced from a
noodle factory. Taste test . Tan Tan Men (no mustard) Tan Tan Men(Super Spicy) Chunky ground beef, creamy egg, and a
punch of garlic make this a
spicy-delicious bowl . The chewy thick noodles are delicious… Making fried rice . Naruto fish cake, char siu. Takeout fried rice . A man arrives. Mapo Tofu Set Meal . Ground beef, garlic, ginger. Doubanjiang . Tofu . Thickened with potato starch . Top with green onions and it’s done!
Mapo Tofu Mapo tofu arrives Eating piping hot mapo tofu … Makes you wolf down rice… Another
customer Large serving of tantanmen! Checking the boil Large serving of tantanmen Making stir-fried meat and veggies Oyster sauce Thickened with potato starch Stir-fried meat and veggies Another customer Another mapo tofu set
meal order Wiping the bowl Topped with scallions, done! Mapo Tofu Set Meal Next , a group of three men arrived. Two large portions of fried rice . An
order for the Ginger Pork Set Meal came
in. Plus three B Sets and takeout fried rice. Large Fried Rice . B Set’s Half Fried Rice. Mr. Iwakiri handles the main cooking
alone. Mr. Ryuzaki assists. Ginger Pork . B Set’s Tan Tan Men. The Ginger Pork is done! The thick-cut pork is insane… Half fried rice and tantanmen from Set B . The tantanmen’s spiciness is
addictive… Tantanmen and Beef Stamina Bowl arrive. Slurping down the tantanmen wolfing down the beef stamina bowl. Three regular male customers arrive Orders for two Stir-fried Pork and
Scallion Set Meals and fried rice come in. Fried rice (single order), soup , rice, stir-fried pork and scallions. The stir-fried pork and scallions make the
rice go down so well… All three finish everything cleanly! Thank you! Here you go! Ginger pork! Four men enter. Regulars , it seems. A favorite of the super spicy miso
faction. Homemade miso. Tantanmen Kin-ya’s popular menu item .
Miso Tantanmen is ready! Fried rice! Super delicious!
Everything here is a hit, so I love it . Recommended: Miso Tantanmen and half
fried rice. It’s lively and great , right? Somehow
that looks delicious! The guy with the bandana. He comes here all the time . Staff: “Do you have a favorite menu
item?” ” Usually I get the tantanmen and half fried
rice, but today I went with the miso ramen He generously sprinkles pepper on top Slurping up the piping hot noodles The spicy-umami soup after white rice is
insane… 13:10 Stir-fried Beef Liver with Garlic Chives Set Meal
Beef liver, bean sprouts and plenty of garlic chives. Thickened with potato starch. Stir-fried beef liver with garlic chives arrives. Plump, tender liver . Makes you want to keep eating rice… I devoured it all in a trance. A group of four arrived. The homemade miso sauce is the key flavor
The twice-cooked pork makes you want to
keep eating rice . Toppings:seaweed, butter, green onion. The vegetable-packed soup in the tanmen is
delicious. 13:23 The shop finally calms down a bit . Been standing the whole time Rarely get to
sit If I get a one-hour break I just sleep for
an hour. My only break pleasure is sleeping lol. Can you handle garlic? B Set Tan Tan Men: Smooth yet chewy thick noodles. The garlic
aroma boosts your appetite. B Set Half Fried Rice : The savory fried egg rice has an
addictive flavor Making the Pork Ginger Fry Set Meal. Pork Ginger Fry Set Meal 950 yen. Comes with soup. A mountain of cabbage,
and pasta is a nice bonus . The tender ginger pork coated in the
special sauce is insanely delicious… Changing the flavor with mayo is insane
too… The ironman owner’s Kanagawa-style fried
rice and tantanmen town Chinese restaurant
was amazing . Kanagawa Prefecture, Kawasaki City,
Nakahara Ward, Kosugi Town . 2-minute walk
west from Musashi-Kosugi Station. Established 1948 . Chinese Restaurant
Kadoya. Open from 7:30. Preparing the Chinese
soup. Third-generation owner, Mr. Asakawa A day at a beloved local Chinese
restaurant Bring out the sweetness of the onions
before adding them to the soup. Rishiri kelp . Staff: How many years have you been
running the shop, Mr. Asakawa? My dad passed away 9 years ago, but I started the shop when I was 18, right after graduating high school . Yeah, it was the peak of the bubble
economy, so it was crazy busy. The cabbage has one unique feature too – we remove the core. For stir-fried veggies and yakisoba
cabbage alike. Staff) Is there a reason for that? It’s easier to eat this way . It’s
crunchier, easier to bite into. It also cuts down on cooking time
significantly. The owner’s mother helping with prep work. With Rishiri kelp, even when simmered
down, it doesn’t get overly kelpy. Homemade pickles in rice bran . Everyone eats them crunchy with piping
hot rice. Roasting salt . Still using the old bowls from back in the
day . Here’s the key point.The area code
wasn’t assigned yet . This was before 722 existed. Salt hardens, right? Adding moisture
loosens it up. This salt is used in all dishes. Staff: You fry it once? This,We evaporate the moisture,
add a bit of dashi stock, and when heated, it becomes fluffy and
loose. If chunks get into fried rice, you get
that crunchy, salty bits, right? This prevents that. Pork belly for fried rice . Eggplants start rotting from here, you
know. Once you remove the stem, the eggplant is
essentially dead. It’s self-awareness—it won’t progress
further. This applies to lettuce or cabbage too . Once picked, immediately here. You are dead . Punching
holes like this keeps it fresh
longer.freshness is preserved. Kadoya Chinese Restaurant. Our signature
curry. Once you start making curry, it gets
really deep. It wasn’t straightforward. It’s tricky . Freshly fried pork cutlet rice bowl.
Chinese rice bowl with fragrant oyster
sauce. Fried rice made with pure lard. Kadoya’s
famous Turkish Rice (served from 5 PM). Handmade Gyoza Kids who grew up around here, 20 or 30 years later, become parents
themselves bring their own kids back saying, “Dad and Mom always ate ramen
here,” and “You guys should too.” It really makes me happy when they bring
their children. Serving three makes it just right. No leftovers. That’s it for lunch service . Preparing the Tonkatsu. This, you see, is from Ajinomoto It’s an enzyme to tenderize the meat . Taste-testing to confirm the flavor. This is freshly taken from the noodle
marinade. Once boiled, put them in here to soak .
That’s how they get flavored. The soup is delicious too . This noodle
marinade is delicious. The chashu is delicious. This is the wisdom of our predecessors . 11:00 Opening. Ramen Set A is Ramen + Half Fried Rice.
Request Menu starts at 1:00 PM. Our famous Turkish Rice is on the evening
menu Our signature Katsu Curry simmered in
Chinese soup. The most popular set meal!Ginger pork set
meal. Rice. Customers arrive as soon as we open . Ginger pork
set meal rice. Staff: Ginger pork cooking. Ramen A order comes in. Making the set’s fried rice. Half ramen. Staff: One more Ramen A coming up. Welcome! Here you go~ Hello . That’s unusual. Regular customer: It’s my birthday . Oh, congratulations! Yes, curry. Looks delicious. Delicious! About 3 times a week . You come about 2 or 3 times a week,
right ? Staff: Do you always order the
same menu? I only order the same thing. Customer) Fried rice set . Yes ! Fried rice set. Yes, welcome. Please sit anywhere available Curry kept warm constantly on IH stove. Half ramen, right? 11:50. Mixed yakisoba . Pork cutlet curry, please. Staff) Pork cutlet curry coming up. Chinese-style pork cutlet curry. Staff) Mabo tofu every time? I try different things. Thank you . Eggplant miso. Ramen A. Eggplant miso stir-fry. Vegetable stir-fry . A. Two of those. I’ll have the Ramen Set B. B. Vegetable stir-fry set with small rice . Tomato tantan congee . Two A’s. Fried rice, right? Tomato tantan congee . Large fried rice. Mixed vegetable soba. Today’s staff meal . Miso congee with cheese. The start of our famous “Turkish
Rice”.originated here. We also did omelet rice . Both the pork
cutlet bowl and omelet rice were popular. We thought, “Hey, we can make the Turkish
Rice our dad ate when he was young! ” So we tried making it, and that’s how it
started. What our dad imitated was the Turkish Rice from Shibuya
Shokudo around 1952 when he was in high
school. That was the first thing he wanted to
replicate. There used to be lots of Turkish Rice
places around here.Now we’re the only ones left. It’s practically an endangered species. It’s like, “Wow , this nostalgic dish is
still around! ” But in a way, it’s come full circle and
feels new again. How to Make Turkish Rice Turkish Rice (Available Only
at Night) Our spectacular char-grilled pork ramen is
a huge hit!
“Char-Grilled Pork Ramen Sanjo Katsushika
Branch” Tender! Delicious! The lean meat stays moist the fat melts in your mouth This step is added to achieve that . Yep! Half-fried. It’s fragrant and tender . You gotta try it! Char Siu Ramen (Extra Meat) The char siu is delicious! Once you try it, you’ll be hooked . We go
behind the scenes at this popular char siu
ramen shop! 1-minute walk north from Horikiri Shobuen
Station , Katsushika Ward, Tokyo . Our spectacular char siu ramen is flying
off the shelves!
“Yakiniku Ramen Sanjo Katsushika Branch” Opened in 2022 as the first Tokyo branch
of a popular chain with three stores in
Gifu Prefecture . They only serve “Yakiniku Ramen.” Preparation happens in the kitchen
upstairs Boiling eggs for the seasoned boiled egg. Preparing the ramen broth . Chili peppers in a net. Owner: We add a little water to extract the umami
, or rather, the savory flavor from the
chili peppers, not the heat. There’s a refreshing spiciness, but it’s
not overwhelmingly hot. Chili peppers don’t just add heat ; they
also bring out umami , which is why we use them in the ramen broth. Cutting
cabbage. Stir-frying the cabbage in pure lard . Stir-frying with lard brings out the
cabbage’s wonderful aroma Adding it to the ramen broth Repeating this process. Owner)We don’t simmer it. We only add the cabbage’s aroma . Then we add a little of the cabbage’s
sweetness . If we simmer it too long , too much
sweetness gets into the soup . We want punch, so we just add the aroma
and remove it immediately . Once it boils, we take the cabbage out
of the soup right away We use pure lard. Stir-frying brings out the cabbage’s nice
aroma, and we add just a bit of that aroma to the
soup . That’s the simple job it does. If
this(cabbage) is done if none remains . Add sake and salt. Stir well. Owner: Add a little salt here . Simmering rounds out the saltiness. Add pure lard and plenty of garlic. Mash it in to incorporate Add the garlic and
lard to the soup. Soup complete . The char siu prepared the day before What we do is called “fire-setting” (for pork
belly).First simmer it . Then we temporarily remove this
second-day product. We incorporate our own
special touches It reaches the customer on the third day . This process is to achieve tender lean
meat and even softer fat. Preparing the sauce for the roast pork. A rich sauce made by continuously
replenishing . Transfer the sauce to the stove and light
the flame . Thinly slice the apple. Add the sliced apple to the roast pork
sauce . Cut the pork belly into portions. Owner: The concept was decided: to start a
ramen shop specializing in char siu . That was about 15 years ago . We were constantly making char siu in the
Gifu area As soon as it was perfected, we tested the
soup and other elements , leading to the shop’s opening Add the cut pork belly to the sauce. Add brown sugar . Add two types of soy sauce. Simmer for about an hour from here To prevent the meat from drying out, the
simmering is kept short Char siu prepared the previous day. Transfer the char siu to a tray The flavor-infused char siu is then seared
with a blowtorch. Searing complete . Owner: There are bones, so we remove
them . Owner: This is the primary marinade ,
used for the flavored eggs. The marinade from the day before tightens
up nicely by the next day. The seared char siu is returned to the
marinade It rests here to absorb even more flavor. Owner: This is the “first sauce” and the
marinated eggs prepared the previous day. Soaking them here gives the marinated eggs
the deepest color They absorb the color thoroughly, becoming
richly flavored marinated eggs . Owner)This is called “han-chan” rice, used
for fried rice . Shop Owner) Han-chan rice . This is the rice for nin-chan. As you can
see, it’s golden brown. Staff) In terms of the process, what do
you put in it? Shop Owner) What I mean is… well, it’s something found in every household . That’s what goes in. Preparing the dote. Beef tendon for the dote. Place the beef tendon into a pot filled
with water . Shop Owner) It takes a little more time . The beef tendon starts boiling Skim off the scum from the beef tendon. Remove the beef tendon. Pressure cooker . Add water carefully according to the
amount and put it on the stove Cut the beef tendon into small pieces and
put it in the pressure cooker Simmer in the pressure cooker. The beef tendon starts boiling. It’s become tender . Remove the beef
tendon . Drain the water and add it to the miso for the stew . Mix the miso
and beef tendon together. Carry it from the second floor to the
first-floor kitchen. Heat it to let the flavors soak in Chop the garlic chives for the gyoza Add the garlic chives to the bowl with the
gyoza filling . Add seasonings to the gyoza filling Mix thoroughly with both hands. (Owner) It takes about 7-8 minutes to
emulsify It hasn’t emulsified at all yet . It ‘s still like this, but it will
properly transform into gyoza filling.
There’s a “moment” where it happens . Right now it’s still reddish
, you see? It has a reddish tint . If you shape the filling into dumplings
at this stage , the texture expression
changes. Add the garlic . Keep mixing until it emulsifies. Cover with plastic wrap and let it rest
for a while Divide the bean sprouts for the side dish
into portions Pack one serving into a plastic bag. The emulsified, whitened dumpling filling. Owner) The sweeter the mixture was earlier the less likely it is to turn this color . This color change means the
emulsification worked properly Wrap the gyoza filling in the dough. Owner)This is the real deal for fresh
gyoza. Just prepared and just wrapped is when
it’s most delicious. Gyoza complete. Take out the char siu from day 3 of
preparation Cut the char siu. Char siu cutting complete. Prepare eggs for the half-chahan Continue opening preparations. Wipe down thoroughly with force The shop will open soon Opens at 11:00. Char Siu Ramen 900 yen. Meat Pile(Double)
300 yen Half-Chan 300 yen Gyoza 350 yen Beto Plate 350 yen Dote 350 yen Counter seats: 7 Table: 1 Total: 11 seats. Two customers arrive immediately. Char Siu Ramen(Extra Meat & Large Portion)
and Regular Char Siu Ramen. Prepare two bowls of Char Siu Ramen Plate the extra meat char siu Sear the char siu with two burners. Char Siu Ramen (Large Portion & Extra
Meat) ¥1,300. First , sink your teeth into the seasoned
egg sitting proudly in the center … Then immediately scoop up the char siu covering
the bowl pop it into your mouth. The melt-in-your-mouth pork belly fat and
clean broth make this so delicious you
could eat bowl after bowl. A man in a wheelchair arrived. He ordered three char siu ramen with
garlic topping and gyoza. Staff: “You come here quite often?” “This is my first time today. (I’m injured) and can’t really move much . (Going out) is quite a big event, so someone said , ‘Wanna go grab something
to eat?'” I make half portions . I’m particular about making fried rice
one serving at a time Add seasonings. Here’s your half portion first. Thank you! Half-chahan: 300 yen Cook two servings of gyoza. Steam-fry them Fry the garlic topping Simultaneously prepare three bowls of char
siu ramen Sear the char siu with a burner Top with seasoned egg and garlic chives .
Done. The gyoza are ready. Gyoza. First one . Gyoza: 350 yen. Ninchan (Garlic fried rice). Garlic fried
rice 400 yen. Customers keep coming in. Thank you for the meal! Clean plate! Ordered regular char siu ramen, half-chahan, and gyoza . The char siu was delicious. The gyoza
were good too . Ordered char siu ramen (large portion). Boil the noodles . Pour the soup into the bowl with the
seasoning base Drain the noodles thoroughly and place
them in the bowl Separate the noodles Pile on plenty of char siu Sear the char siu with a burner. Char siu ramen(Large Portion) ¥1000 The savory aroma of the char siu
stimulates the appetite Lift the savory char siu and noodles
together. The moist char siu and medium-thin noodles
coated in soup are delicious… The rich, flavorful tamago made with the
best sauce is also the best… I ordered the large portion of char siu ramen . Even without the meat
topping (double portion)Even without the extra meat, the portion was
substantial, incredibly delicious, and absolutely
perfect. That was… When an order for char siu ramen comes in, lightly separate the noodles Arrange the char siu to cover the soup Use the burner to sear it thoroughly . Char Siu Ramen 900 yen. Three customers arrive . An order for gyoza comes in. The gyoza are cooked. Gyoza complete . Gyoza 350 yen. CrispyThe crispy char and garlic aroma
stimulate your appetite… The chewy wrapper and savory veggies make
them so delicious you could eat endless
servings! Prepare 4 bowls of char siu ramen. Finish 2 bowls with extra meat . Here you go. Regular spiciness . Medium spiciness. Here you go . Garlic. Medium spiciness Blow on the steaming noodles Slurp the
noodles in one go Drink the soup, infused with the rich
flavor of char siu down to the last drop. Clean plate! A half-size order comes in Make the half-size bowl. Half-size bowl complete. Two orders of char siu ramen come in Carefully pour the soup into the bowls. Quickly top with char siu. Flame-sear it. Extra large portion! First a big gulp of the flavor-packed
broth… The satisfying char siu and firm noodles
are a perfect match! Finish one bowl of char siu ramen Top with a seasoned egg and garlic chives Regular ramen. First-time customer. First, a bite of char siu . Mmm! Tender! Delicious! It melts without chewing! You might think lots of char siu would be greasy , but not at all— it’s
refreshingly light Ordering char siu ramen and half-chahan . Customers keep coming in. Making the half-chahan. Half-chahan: ¥350. Looks delicious! Delicious! The garlic punch is intense! Making two bowls of char siu ramen. Making the half-chahan at the same time . Char siu ramen and half-chahan are
ready. Let’s eat! Mmm! Char-grilled pork ramen and grilled meat
topping Top with seasoned egg and garlic chives .
Done ! Ramen with meat topping! Three women arrive . 1:09 PM. The shop is packed . Three customers waiting outside. Dumplings are done . Dumplings! Making four bowls of char siu ramen. Quickly plating the char siu. Four bowls of char siu ramen complete. Ramen! Thank you for the meal! (What I ordered was) ramen, fried rice,
and a side dish . The char siu had a nice charred edge and
was incredibly delicious. It had a nice smokiness and was tender. You should definitely try it!
It was delicious! Customers keep coming in. Making three bowls of char siu ramen. Regular ramen! An order for char siu ramen and ninniku
chan came in. Made the ninniku chan. Here’s the ninniku chan. Thank you for the meal. Two customers arrived. Made two char siu ramen. One with extra
meat Made regular and extra meat portions
of char siu ramen Added charred marks to the generously
piled char siu . Extra meat portion complete. Here’s the extra meat . Here’s the regular portion. Four customers arrived. Made four char siu ramen, and half-chashu
garlic. Prepare four char siu ramen bowls Quickly boil the kneaded noodles . Serve the half-chashu. Yum! Char siu is piled on one after another . Top with garlic . Add garlic chives. Yum! Ordered char siu ramen (meat-loaded). The savory aroma fills the shop Top with seasoned egg and garlic chives to
complete. Char Siu Ramen Meat-Loaded (Double) ¥1200
. The char siu covering the entire plate is
spectacular!
The savory aroma makes your appetite
unstoppable… The char siu, crafted over three days, is
tender and moist with an addictive
flavor… The soft yet springy noodles and clean
broth pair perfectly! The seasoned egg, prepared the day before
concentrates the rich umami of the char
siu. Ordered the half-chahan. Half-chahan. Half-chahan 300 yen. Simple yet profoundly flavorful. With char
siu inside, it gets tastier with every
bite! Thank you for the meal! A bowl packed with dedication , focused
solely on char siu ramen . Please try it! Kanagawa Prefecture, Yokohama City, Kohoku
Ward Established 1983 Soba Restaurant
Tatsuyoshi Opens 11:0 0 I try to come at least once a week. I really look forward to coming here. It’s truly delicious here. After my lessons, I always come here. Lessons? Hula. Staff: Have you been coming here for quite
a long time? Yes, everyone has been coming for years. Staff: Do you have a recommended menu
item? I often have the duck nanban, but it depends on the season. Today we’re
having kitsune soba —it warms you up. Everything here is delicious . After hula, we always come here for lunch and chat. Katsudon: ¥1,100 . Curry Meat Tsukesoba: ¥1,100. Gyoza and Tanmen are the wildly popular
items at this line-forming shop,
“Raikiken.” Raikiken’s specialty!
The “Tango” set: Tanmen and Gyoza. About 1,200 gyoza are made daily . These
huge, super popular gyoza! The gyoza are incredibly filling You don’t really find that elsewhere .
Lately, they have this really simple flavor, but
they’re incredibly delicious. Tokyo, Koto Ward, Toyo . 4-minute walk
east from Kiba Station on the Tokyo Metro
Tozai Line. Established in 1959. “Raikouken” 5:00 AM Third-generation owner Mr. Arahari
arrives at work. Originally a regular customer, he fell in
love with Raikouken’s taste took over the
shop in 2009. This year marks his 15th year running it
He puts today’s bean sprouts into the
refrigerator. Owner)”About 6 bags of bean sprouts today,
24kg. Just bean sprouts. Cabbage is 5 boxes, so about 50kg . A tidy, pleasant kitchen. The owner’s wife sprays water with a hose , cleaning every
corner. Preparing the soup stock : Adds cabbage cores Adds green onions. The owner’s son Cuts ginger for the broth. Puts it in a broth bag . Cuts garlic and puts it in a bag. Dried sardines. Cabbage cores Let it rest in the refrigerator. After resting , add the
dashi bags and additional kombu to extract
the broth. Add the chicken bones processed the
previous day to the soup Simmer thoroughly . Cook the rice. Finely chop the cabbage for the gyoza. Prepare the garlic chives for the gyoza . Finely chop the garlic chives Cut the green onions Add the tendons Mince the green onions Make the gyoza filling. Crack eggs into a large bowl . Add ground pork, salt, pepper , soy sauce,
mirin, etc. Add a large amount of green onions and
garlic chives Mix thoroughly until well combined. Add a large amount of cabbage. Divide the finished dumpling filling into
bowls. Dumpling filling complete. Note the preparation date for management. Let rest overnight in the refrigerator. Dumpling preparation begins. Owner) After resting overnight , you shape
them where the flavors have soaked in. Right now (the bowls) are 1, 2, 3, 4, 5, 6 . Six batches. We shape these every single day . Pack the filling right up to the edge of
the wrapper We make about 1,200 dumplings a day. Owner)How I took over: My senior taught
me. When he took me to Raikouken , the flavor was unique . A light, savory
saltiness You could really crunch through the
veggies. And the gyoza were exceptional. When that shop closed, I thought “This flavor is one-of-a-kind We can’t let
it disappear.” That’s when it started. But then, the taste was terrible. Within a month, customers stopped coming. I thought it over carefully, turned things
around , and that’s how we got to where we are
now. Preparing the chashu: Marinate the pork in chashu sauce . Preparing the chicken for chicken chashu rice : Fry
the chicken until crispy add the sauce , cover, and steam-fry for a while. From Asakusa Kaikaro, special noodles and
dumpling wrappers (Owner) “Asakusa Kaikaro” has this guy
named Phoenix Karasu, a former pro wrest ler.
Mr. Karasu made these noodles and supervised the recipe. He listened to regulars from the original
Raikouken, even had the previous owner taste them . He figured, “This is the best match,”
That’s how these noodles were made. The gyoza wrappers are the same —made just
for us . They have flavor and are thicker than regular wrappers. They’re chewy because they add a bit of
mochi flour. So, like our noodles, these gyoza wrappers
are quite special. Replenish disposable chopsticks Thoroughly wipe down the chopstick
container Refill soy sauce. Wipe table condiments. Carefully wipe thin and the underside of the lid . Staff: “Are these handmade? ” Owner: “Quite a bit. They’re a bit
different from what you buy.” Set up the information board . Finely cut the cooked chicken. Cut the prepared chashu pork. Cut the cabbage . Cut the carrots. The owner gave us rice balls! Thank you for the meal! Prepare bean sprouts. The soup is starting to boil Remove the broth ingredients from the
soup. Carefully skim off the scum Thoroughly clean the window glass. Continue opening preparations Refill the water Bag frozen gyoza for takeout Owner) We sell three kinds: fresh gyoza, frozen
gyoza, and pan-fried gyoza Owner) This is a three-serving pack. Owner)This is for mail order: Raikouken Special Frozen Raw Dumplings (15
pieces)¥1,800 Before opening , a regular customer came
to buy takeout gyoza . Preparing pork for the tanmen . Pork for the tanmen
is ready. Preparing complimentary tanmen vegetables . Pouring the tanmen soup. Salt, pepper, garlic chives , garlic. Complimentary tanmen vegetables are ready. The shop will open soon . Opens at 10:30. 8 counter seats, 6 table seats. Total 14 seats. Rairai-ken’s specialty!
Pork and Vegetable Noodles 1450 yen Gyoza (1 serving) 600 yen Chicken Chashu Rice 450 yen Gyoza Bento Order via ticket machine Takeout : Fresh/Frozen Gyoza (2 servings)
1100 yen Homemade Chili Oil 700 yen Table condiments : Rice vinegar, black vinegar, soy sauce,
White pepper, homemade chili oil. Customers arrive promptly . Ordering tanmen Preparing tanmen. Tanmen 850 yen. Two men arrive Order tanmen,and gyoza. First, a complimentary serving of tanmen
veggies. One bite. Immediately downs a beer . Cooks the gyoza Adds tanmen broth to steam them letting
the flavor soak in. Once boiling, drains the broth. Gyoza are done. Gyoza (1 serving) 600 yen . Prepares tanmen. First takes a big gulp of the gentle broth
packed with vegetable umami … Slurped down the satisfyingly chewy
noodles in one go . The filling packed with veggies and the
springy wrapper were absolutely delicious! Customers kept pouring in . The counter filled up in no time Ordered three bowls of ramen. Ramen 750 yen. The moist, old-school chashu pork. The slippery thin noodles mixed with the
soup were delicious… The soy sauce-based soup is simple yet
deeply nostalgic. A first-time customer There are quite a lot of rich, heavy ramen
these days aren’t there? Among them, simple ramen that’s actually delicious… maybe that’s
rare? An order for gyoza comes in. Customers arrive. Tangyo (thin noodles). Tanmen ordered
later. Immediately, the complimentary Tanmen
vegetables and Tan-gyo gyoza arrive. First, a cold beer to wet the palate Bite into the gyoza , bursting with meat
and veggies Order the Tanmen requested later . Prepare the Tanmen. Add homemade chili oil. The gentle flavor of the soup and the
slowly building heat create an addictively
delicious taste. Tanmen order received. Shop(Owner) Frozen gyoza for four people! Yes, sir!
Cook them well! A male customer arrives. Orders half a portion of Tango gyoza . Plates the Tango half-portion
gyoza. A ramen order comes in. A tanmen order comes in Slurping up the thick, springy noodles
with plenty of vegetables Topped with tanmen vegetables drizzled in
chili oil enjoying the spicy kick. Finished in no time! A customer visiting for the second time
and a first-time customer. The light flavor gets addictive. Tanmen is the best!
The gyoza were delicious too! Everyone should try it! Continuing to make gyoza even during
business hours Preparing gyoza for takeout. A group of customers arrives. A large order of tanmen comes in. The noodles are delicious! Making ramen . A customer ordered a large serving of
tanmen It was incredibly delicious and
surprisingly light Even though I ordered the large size, I
could slurp it down easily It was absolutely fantastic I really liked the ramen noodles They had a nice chewy texture. The gyoza were super tasty! I want to eat them again! I really like curly noodles, so they were
super tasty. The gyoza were really good too. Thick and juicy, they were great Preparing the service tanmen vegetables Doing the dishes in between. Lunchtime hits and a line starts forming . 12:15. The shop stays packed. An order for tanmen (large portion) comes
in. Tanmen(Large) ¥1000 . I kept skimming the scum off the broth . Made five bowls of tanmen. Finished them one after another. A phone order came in for six servings of
fried gyoza Regular customer . It’s a simple, unpretentious tanmen, but the vegetable flavor really comes through . The gyoza are incredibly filling You
don’t really find that elsewhere. Lately, regular customers … They’ve basically conquered everything
here. Still, the top recommendation is
definitely the tanmen . simple
(recommendation) is Tanmen. It’s got this incredibly simple flavor,
but it’s seriously delicious. Staff)The gyoza are pretty big too, right? Yeah, they’re quite substantial. You can really fill up on them, which is
great. The line keeps coming without a break. Clear the dishes quickly . An order for four bowls of ramen comes
in. Two men arrive . An order for tanmen comes in We’ve been coming since this shop opened It used to be in a different location, but we ate here often at the old place too. We all come together!
Thank you so much ! It was incredibly delicious! Ordered the Tango. Tango 1450 yen . Even as a service item, this volume!
Mild-flavored vegetable tanmen. Simple yet packed with rich
vegetable umami. Thick, curly noodles with a wheat aroma
cling perfectly to the soup – delicious! The generous topping of vegetables has a
gentle flavor you could eat endlessly… Homemade chili oil. The savory aroma of roasted chili peppers
and sesame oil stimulates your appetite! The specially made, chewy wrappers are
delicious These dumplings are packed with
volume! Steamed in the tanmen broth, these
dumplings are packed with vegetable
goodness. The owner made his recommended dipping
sauces: Left is white pepper and rice vinegar;
Right is soy sauce and homemade chili oil. Homemade chili oil and soy sauce: The
slow-building heat is irresistible. White pepper and rice vinegar: The
refreshing taste brings out the dumplings’
umami. Staff) Was the condition for taking over
the shop something like “family-run”? Owner) ( The previous owner told me) The condition
was “Run it as a family. ” “You can’t do
it without family .” He was right . My friends , you see. I have a lot of friends . They
helped me tremendously . Local people supported us in many ways . That’s how we got to where we are now. Thanks to everyone’s cooperation , this
shop has kept going. I’m truly grateful . A bowl that connects people , loved for
years ! Please try it!

0:00　神奈川）タンタンメン金家 片倉本店
地図　https://goo.gl/maps/PH4H7bRwBDVzjyek6
住所　神奈川県横浜市神奈川区片倉１丁目５−１７
URL　https://youtu.be/T_u5CRCzks0

31:47　神奈川）中華食堂 かどや
地図　https://goo.gl/maps/bxVWmYne5Vgu3LPVA
住所　神奈川県川崎市中原区小杉町３丁目１５０１−７
URL　https://youtu.be/Tfe8x0OXT1E

1:23:21　東京）焼豚ラーメン 三條 葛飾店
地図　https://maps.app.goo.gl/biZuEBqPttK1nDqZ6
住所　東京都葛飾区堀切4-57-14
URL　https://youtu.be/rIIZ-Iaur64

1:55:39　神奈川）そば処 たつ吉
地図　https://goo.gl/maps/wRPEtARZKYAuCizi6
住所　神奈川県横浜市港北区日吉本町１丁目２３−３
URL　https://youtu.be/817gPUy_T3o

2:25:57　東京）餃子の店 來々軒
地図　https://maps.app.goo.gl/HbqwtDhqQFd1Uq2s8
住所　東京都江東区東陽３丁目２１−４
URL　https://youtu.be/970yb70FIQI

#中華 #炒飯 #ラーメン #餃子 #関東グルメ

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