【富山】普通は諦めるドン底で諦めず、１から作ったラーメンが人気爆発！
Rather than original. A soy sauce ramen made entirely from scratch. The recipes and things I learned at the time. I threw away all the documents I received during the training. I figured I probably wouldn’t make ramen anymore. I usually order the bonito ramen. I couldn’t see what was ahead. It felt like I was groping my way through the darkness. Well, if I had to praise myself, it would be that I didn’t give up. That’s all. Welcome. I’ll definitely come here when I’m nearby. It was absolutely delicious today as well. please. I was helped by many people, including customers and my family. It is located near National Route 41 in Okubo, Toyama City. A popular restaurant that serves bonito-flavored ramen created through trial and error The owner came walking over. 8:45 The owner arrives at work The owner, Yoshihira-san Preparing the seasoned eggs Dried sardine ramen soup Make ramen soup. Menma I trained at Hakata Ippudo. How many years? About 8 years. What is special about your ramen? We strive to use domestically produced materials as much as possible. I try to use locally produced products as much as possible. When I made tsukemen, it didn’t sell. If you make it into ramen, It all started with someone saying, “This is delicious!” This is the beginning of bonito ramen. The soup is light, but The oil has a deep flavor so. How can I put it… It’s rich. Heat the eggs. However, suddenly, really suddenly, I had to come back here. I was suddenly told, “You can go home tomorrow.” So I came back here. Well, I quit. So. I had some family issues and wasn’t working for a while but. In the meantime, I was thinking about what to do next. I thought it had to be ramen. So, what should I do? I thought about it, but personally, pork bone ramen is. During my training, I had the idea that my work wouldn’t be convincing unless I went to Fukuoka, so I decided to remove that idea first. So I decided to make it myself from scratch. I worked at different jobs for three years, cooking the soup in a pot at home. While asking the noodle shop to let us purchase noodles from them. So, made many prototypes before opening. Well, I was feeling my way around. Rather than being original, it’s more like a soy sauce ramen made from scratch. Something I’ve never made before. Four types of ramen. It just increased one by one. Of course, just selling soy sauce at first didn’t sell right away. Well, I made bonito ramen, tried making spicy ones, and then a few years later, I tried making salt ramen. That too came about by trial and error. Well, at first I made it from scratch so. There’s no way something made from scratch by someone like that would sell. The first year and a half was a complete failure. Drowning in debt. And it didn’t end right away. For about six or seven years. Hmm I couldn’t see what was ahead. It felt like I was groping my way through the darkness. What are the popular menu items? The most popular is… Either soy sauce or bonito ramen. And sometimes salt ramen. Allow to cool. This is dried sardine oil for dried sardine ramen. Made by slowly frying dried sardines. Melt the oil in each ramen. It is based on a soy sauce blended by Hata Brewery in Toyama. This soy sauce-based sauce was made by adding three other types. Salt sauce is based on dried foods The sauce is made with five types of salt. The soy sauce sauce, mirin, and alcohol from sake are evaporated. Soy sauce sauce. These are bonito ramen noodles, straight noodles with a little water added. These are the noodles for soy sauce ramen. It is a chewy, curly noodle. These are the noodles for salt ramen and spicy noodles. It is thin, straight noodles mixed with a little water. I use these three. These salt noodles have a nice chewy texture. Noodles with a good texture that lasts for a long time. This one uses ground wheat with the husks still in it. It’s made to have a wheaty feel to it. I use it in soy sauce ramen with that image in mind. As for the bonito ramen, I asked them to make it a little firmer. It’s a bit strange to say it has quite a punch, but the noodles themselves have a flavor. I have them prepare it so that it matches the richness of the bonito. For bonito ramen. For soy sauce ramen. For salt ramen and spicy noodles. Cook seasoned wood ear mushrooms to add to salt ramen. Strain the dried sardine soup. Do you put in a lot of dried sardines? Yes, I add three types in varying amounts. The base is Himi dried sardines. This is braised pork made from domestically produced pork belly that has been simmered for three hours and then seasoned. I lightly grill this in a frying pan and then put it on top of the ramen. This is chicken char siu for niboshi ramen This is the smoked chashu we put on our salt ramen. The owner’s wife is at work. Prepare the char siu so that it can be served immediately. We will be selling char siu again towards the end of the year. Quite a few people say they want to buy it. Since opening, we’ve been continuously replenishing the broth, and that’s the key point. It’s based on a broth that’s been continuously replenished for 15 years, though the simmering time is short. This is the bonito miso that goes into bonito ramen. Based on Toyama miso, with sweet soy sauce and, Garlic, ginger, sesame oil. There is also bonito miso made from bonito flakes. This really gives the bonito a strong impact at the end. I extracted it myself. In addition, add bonito flakes to burnt garlic and ginger. This is the main ingredient of bonito ramen. What about that thing from earlier? That goes on top, but that and this are the major differences from soy sauce ramen. This makes for a ramen that packs a lot of punch. I’ve been helped by so many people, including customers and my family. With that support, It’s really the spirit I learned at Ippudo, I guess. Words spoken by the founder. But if I give up now, I won’t be able to follow in that person’s footsteps. And I can’t compete with my old friends. It’s frustrating. That bitter regret alone has brought me this far. That’s all. So it’s a situation where it wouldn’t be strange if I quit at any time. It really was more profitable to work, and this situation continued for many years. Well, if I had to praise myself, it would be that I didn’t give up. That’s it. That’s all. When you enter the store, you will see counter seats and table seats on the left. Soy sauce ramen 1,000 yen
Draft beer 650 yen Menkichihei’s commitment. Niboshi (salt or soy sauce) Limited to 10 servings 1,250 yen Ready for opening. Opens at 11:00. Welcome. Large serving of bonito ramen. Make bonito ramen and dried sardines (salt). Add bonito oil. Assorted platter 730 yen Kujo leek and minced meat with chili oil rice. please. This is a large serving of bonito. Please take your time. Bonito ramen 1,050 yen A rich soup with a strong bonito flavor. Delicious ramen with a perfectly balanced flavor. Soy Sauce Ramen . Soy Sauce Ramen 1,000 yen . Sorry to keep you waiting, soy sauce. Please take your time. Today is my first time. Bonito has a strong flavor, but is also light, so it’s delicious to eat. It was so delicious that I ordered more (lol) Welcome. This is my first time here. The flavor is rich and delicious. This is my first time too, and it’s really delicious. Do you come here often? I’ll definitely stop by when I’m in the area. Is there a menu you would recommend? We recommend the salted niboshi. It was absolutely delicious today as well. Yes, soy sauce. Sorry to have kept you waiting. Please enjoy your meal. Spicy and Delicious Ramen 1,150 yen. Welcome. Four consecutive soy sauce Sorry to keep you waiting. Do you come here often? No, I come here occasionally. I usually order the bonito ramen. It was delicious. I’ll come again. Thank you so much. The recipes and things I learned at that time. I threw away all the documents I received during the training. I figured I probably wouldn’t run a ramen shop anymore so. If you’re going to quit like this and come back… I was already thinking of just working normally. I thought that such a thing as a dream was impossible. That’s what I thought at the time, so I threw it all away. But when I think about it calmly… I really wanted to do it. The founder said it was the strength of conviction. Depends on how strong the feelings are. He said that the strength of your will is important. Those words. Those words supported me and I was able to do my best. My future goal is to improve the quality even more. Make as many customers as possible happy. I want people to come back to eat again. I want to make some hot ramen. Ramen made by a chef who climbed his way up from rock bottom. I can’t wait to see what kind of ramen he’ll make next.
店名 麵・吉平
地図 https://maps.app.goo.gl/LhQQrHL9bTzFg4EF7
住所 富山県富山市上大久保１０２７−１
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