常連が１００回通う５２歳女将の家系ラーメン屋。原価フル無視０円惣菜と１００円丼で客に利益を超還元！
Iekei ramen restaurant run by a 52-year-old proprietress.
Enfukuya. Iekei ramen from the old days here. It is delicious. Because it has a lot of mommy’s love. It’s a “perfect cup.” What a free side dish that varies from day to day..! Chashu-koma-don: 100yen. Chashu pork is also good! (Staff) Yes, I had it a while ago too. That’s it! Customers rush in for this taste. Taste that makes regulars want to go back 100 times. Ramen is still delicious. The rest is also good. The personality of the proprietress. I would go there if there is something wrong. Maehara-cho, Koganei-shi, Tokyo, Japan.
5 minutes drive from Musashi Koganei Station. Along Higashi-hachi road. 2022 Established “Enfukuya”. Iekei ramen shop run by a proprietress (52 years old). (Staff) How many years has the restaurant been in business? (Proprietress) Three full years in October 2025. (Staff) Are you doing this alone? (Proprietress) Yes, I do the preparation. Lunch time is with another part-timer. Chicken used for chicken oil. Lifting heavy chicken. Cut into pieces the size that will fit in the pot. Gara is put into soup by parts. Sixty kilograms of gara per day are used to make soup. Kelp. Long green onion heads. (Staff) Why did you decide to work at an Iekei ramen restaurant? (Proprietress) Iekei is the same. I always liked ramen regardless of genre. I think I met Iekei. The proprietress worked at an Iekei ramen restaurant for 10 years and started her own business. (Proprietress) (In the previous restaurant) I started out as a part-timer. I wanted to do the cooking part in the middle of the day. I became an employee. Then he became independent. Preparation of chashu. Stewing in sub broth. Prepared chashu pork. Cooking rice. Rice is Koshihikari. (Proprietress) Customers of the store kindly sell it to us at a discount. Rice is cooked with water after being left to sit for a while. Cut green onion. Genco. Cut cabbage. (Wife) I’m cutting while thinking about what I’m going to make. I’m going to make a side dish. I’m wondering if I should make a char siu koma donburi. What a free side dish that varies from day to day..! (Proprietress) I make it with cabbage cores and stuff. (landlady) I don’t know what to do… I think we’ve decided on the menu for the delicatessen. Cutting char siu pork for prepared dishes. It is too fine chashu pork to serve for free. Ginger. Garlic. Cabbage. Sprouts. Green onions. Plenty of vegetables. Chashu pork, pork belly, pork belly, pork belly, pork belly, pork belly, pork belly, pork belly Bean sauce. Miso paste. Side dish is completed. Taste check. Spicy side dish is ready. I’m too happy that this is free. Pitcher ready. Chopsticks replenished. Preparing white onion chashu pork. (Proprietress) Now open the ticket machine. Give the store X posts. I’m not good at thinking of X text. And it takes a lot of time. The store will open shortly. Open 10:00-19:00 (closed 1 week, announced at X). Total 8 seats. Ticket machine. Enpuku Ramen 1000yen.
Tsukemen (1.5 balls) 950yen. Nori 100yen.
Cabbage 100yen. Cabbage char 100 yen.
Cabbage bean sprouts 200yen. Small rice 50yen.
All-you-can-eat 100yen. Miso ramen, miso tsukemen +150yen.
Rice 50yen. Limited edition of kogashi garlic 100yen. Various toppings of green onion. Your choice. Rice or miso flavor is available here. Chashu-koma-don: 100 yen (sales are irregular). Table-top seasonings: garlic, soybean paste, vinegar, sesame, pepper. Blue kappa on the counter and prepared dishes (free and daily) on this day. Customers were waiting for the opening. 10:00 opening. Order for chashu-men, (add nori seaweed) is placed. Noodles are unrolled and boiled. Kaeshi (a kind of rice noodle) leek. Chicken oil. Serving rice. Chashu pork. Quite thick chashu pork. Pour soup. Noodles are poured into soup. Seaweed. Chashu. Chashu-men (add nori seaweed) is completed with Ajitama on top. Ramen noodles are good, but chashu pork is delicious. The chashu is soft and tender. Because it is filled with mama’s love. It’s “a perfect cup.” The soup has some parts that you can’t miss. I want to make sure that the soup is rich but not too thick and not too refreshing. A customer comes to the restaurant. Enpuku ramen order comes in (cabbage and red onion added). Heats up bowl. Topping cabbage. Making topping red onion. Special hot sauce. Sesame oil. Topping of red onion is 100 yen, this amount is great! Topping cabbage. 5 sheets of nori. 2 pieces of chashu pork. Spinach. Enpuku ramen noodles (cabbage added). Grabbing noodles sturdily and slurping them deliciously. Order more rice. White rice is eaten with seaweed which absorbed thick soup! Enjoy white rice accented with red onion. Tender and thick chashu pork is too good…. I finish rice without leaving even a grain of rice. He enjoys the soup and finishes it! A regular who has been coming to the restaurant 103 times in a year. The attraction is that it’s not quantified. The landlady is an eye-opener in the best sense of the word. She has a lot of toppings and that kind of thing is good. (Staff) How was the taste of today’s ramen? It tastes the same as usual. Very tasty. Please eat it! An order of chashu-men noodles is placed. Customers arrive one after another. Ramen orders come in. Rice is ordered for 100 yen for all-you-can-eat. Medium size is also very generous. Making ramen noodles. 3 sheets nori, 1 piece chashu pork. Spinach and Ajitama on top of Ramen. Nori ramen order comes in. Large order of all-you-can-eat rice is placed. Plenty of white rice is served. (landlady) If you don’t like spicy food, here’s a side dish. Free side dish. Free side dish with lots of spicy vegetables and char siu pork. Served over white rice. Spicy cabbage and chashu pork are good! Making nori ramen noodles. Put 10 sheets of nori on top. Nori ramen noodles are done. Hot water for noodle boiling is replaced periodically. 11:15 The restaurant is now full and two people are in the restaurant. Ramen for 3 people is made. Order for chashu ramen comes in. Chashu-men (medium) is completed. Regulars visit 3-4 times a month. It’s very tasty. Because the mother is very friendly. (Staff) Do you have any recommendations on how to eat? Always ask for rice with it. Pickles and side dishes are also very tasty. That’s how I’m fed. The chashu pork is also very good! (Staff) That’s right.I had it a while ago, too. That’s it! Chashu pork has many deep-rooted fans among regulars. (Staff) Everyone said the chashu pork is delicious. (Proprietress) Really? What I’m particular about is the boiling time. I usually boil it for 2 hours in most places. We cook for about 3 hours. I boil it in sub broth to make it moist. Take out chashu pork. Marinate in special sauce. Time and effort goes into making the popular chashu pork. Tsukemen orders come in. Tsuke soup is made. Pour soup. Tsukemen noodles are ready. (Staff) Do you always come here? The regulars here have been here almost 100 times. He has been coming here since the proprietress’s training days. I have been coming here almost since then. I ordered Miso Ramen today. (Staff) Miso is not so common in Iekei restaurants. Oh!”and I’ve been (eating) it ever since. There was a time when it was miso all the time. It’s not like it’s ever been done before. Ramen is still delicious. The rest is still the same. The personality of the landlady. I think I will go there if something happens. The cheerful voice of the proprietress, who smiles even while cooking, cheers us up too. The service is comfortable with just the right distance. Customers arrive one after another. 11:45The restaurant is full. Orders keep coming in. Caveture orders come in. 100 yen is a bargain for the amount that is overflowing from the plate. Customers keep coming in. Ramen noodles (with chives and bean sprouts added) is made. Ramen noodles (with chives and bean sprouts added) is completed. Large serving of rice is served. Enpuku ramen noodles are made. I grew up in Yokohama, so I’m familiar with Iekei ramen. Iekei ramen has been around here for a long time. Delicious, isn’t it? The noodles are a little different, but the soup is similar to Rokkakuya. A regular customer who goes there once a week. （The softer the noodles are, the better they taste. I’ve been eating it hard all the time. I tried the softer version on the proprietress’s recommendation. After that, it is always softer. Rice is cooked. While filming outside, the landlady worried about the heat and gave me some tea. She gave me a caring voice. Clean counters in slight intervals. Order Enpuku Ramen, Chashu-koma-don, and Chashu-koma-don. Making koma-don (bowl of rice topped with pork). Boiled egg. Raggles of chashu pork. Koma-don” is a bowl of rice topped with pork and vegetables. Koma-don” is served for 100 yen after rice is charged. Ordering koma-don comes with all-you-can-eat white rice. Chashu-koma-don is too cheap even after price increase. 100yen. Enpuku ramen is made. Enpuku ramen 1000 yen. Mellow excellent soup, rich but easy to drink, with few peculiarities! Chewy texture of noodle goes well with rich soup! Thick sliced but tender pork is too good…. It’s great if you soak it in soup and stir in rice…. Ajitama is the best half-cooked! Chashu-koma-don: 100 yen. Taste and volume is unbelievable. The pork is so big…! Side dish (free). Spicy and appetizing taste! (Staff) You’ve been preparing since 7:00 a.m.? (landlady) Yes. It’s 7:00 p.m. closing time. I’ll be out of here as early as 9:00 p.m. or so. The owner works 14 hours without a break because he doesn’t have a middleman. (Proprietress) My son helped me until last year. Now he has left the store and is working at another job. (Staff) It looked heavy and hard while you were preparing. (Proprietress) It’s hard work, almost. (The proprietress) I wash the big skids after closing time. Ramen noodle shop is hard work. I guess it’s almost all heavy lifting now. You will want to come back to see the landlady again, and have a perfect drink!
店名 えんふく家
地図 https://maps.app.goo.gl/L184pZK3LMW85SPu6
住所 東京都小金井市前原町５丁目９−４
0:00 ダイジェスト
0:50 本編
うどんそば 関東 Udonsoba
https://www.youtube.com/channel/UCIKvmvEvZdi96rtPqRu9ahQ
#家系 #ラーメン #東京グルメ
35 Comments
最近熱中症で倒れたんだよね
おぉ！
自称プロのラーメン屋が扱えない平ザル！
安心して見ていられます
自称プロのラーメン屋はテボしか使えないからね
酷使し過ぎて見てて辛いなぁ
年齢より全然老けてるし
同業です。
お一人でここまで丁寧に楽しくやられてるのは本当に頭が下がります。
負けないように精進したいと思います。
ずっとスープ炊きながら作ってるけど濃度かわるから水足したりすんのかな？麺も一人前ずつ湯掻くのかな？テボの方が楽なのに…ラーメン屋に勤めてた時期あるから色々考えちゃうw
アルバイトのお兄さんのほうが店主みたいw
食べたくなりますね美味しそうですね😂
お客さんも良い人多いな
女将さん細すぎない！？
チャーシューより腕細いやん😭
女将さんお身体には気をつけて欲しいです 福岡にも家系たくさんできて欲しいな
これは、チャーシューも機械で切り、丼を覆う様な細工とか、ネギ ほうれん草等もグラム量って用意するなどして、原価管理する事をオススメします！！！
十分！お客様はわかってくれるとおもいます！！！！チャーシューはスモークかけて吉村風でも、薄く成った分取り戻せると思う！！！
ザルすぎて、心配になる！！！！
仕込みや片付け入れたら12時間近く働いてるんよな。この暑い厨房でほぼワンオペで。一体この細い体のどこにそんなエネルギーがあるのか。
今度食べに行きます🙄✨
ネギとか安くね～ もっとお金を取って下さい。
こま丼100円、お惣菜0円て…
応援したくなりますね。
お身体ご自愛なさってください。
ワンオペなので、健康に気おつけてください！
失礼ながらこのご年齢の女性でこの作業量を1人でこなすなんて…すごすぎます。
ライスバーやウォーターサーバーがあればもう少しオペレーションも楽そうだけど。
同世代で個人経営だけど、商売してるに限らず気が乗らない日もあるよね。ただただ、自分も頑張ろうと思えました。ありがとうございます！
そこいらの家系より麺が美味しそうに見える。
平日、一人でやっているのですか？
この動画のようなものをみるたびに思うけどうちのチャー州は煮豚ですと潔く言うお店は出てくるのだろうか
うまいのは見た目で伝わってくるけどいつの日か投稿主さん本ものの焼豚を出してるところ動画取りにいってください
ないとおもうけど
まつり家かと思った
いってらっしゃい♪って言われたいよね普通に😊
あれ、息子さんは辞めたんですね…
ええ出汁出てると思ったら、ヒトガラか
ブル中野さんかと思った😂
女将を味見したい
50歳女性でスープの仕込みは凄すぎるよ😅
素晴らしい👍
現場ちかかったら行ってみます！！
ブル中野さんそっくり☺
これみたら、山岡家はもっと安くできるよなって思った。
あれだけアルバイト居て。麺は少なく。わずかなコロチャー、、5個位？
比べるのもあれだけど、高いなぁ山岡家。
女将さん素晴らしい仕事、尊敬します
初めて知りましたが人柄が滲み出ているラーメン屋さんですね 赤ネギの量がすごいラーショ高いよねネギ
お客さんスープ六角屋にちかい？見た目全然違うけど？そうなの？
おいおい、女将さん何時間労働しているの。６時からの仕込みとすれば13時間灼熱労働じゃないか。
ご自愛ください。水分補給してくださいね。