岡山）毎日１４時間働くガツ盛り角煮ラーメン屋イケメン店主のリアル過ぎる１日に密着

岡山）毎日１４時間働くガツ盛り角煮ラーメン屋イケメン店主のリアル過ぎる１日に密着

14-hour workdays!!
Solo-op owner’s gutsy operation 120% addictive, insanely delicious braised
pork ramen ‘Menya Saki’ So delicious you could eat bowl after bowl
Extra noodle rush! The quiet battle of the solo-op owner No customers at all… It’s disheartening Even the regular who comes 7 days a
week… Well, I’m sure tomorrow will bring
something good. Located near the Oka Building , a 2-minute walk north from Nishikawa
Ryokudo Park Station, Kita Ward, Okayama
City, Okayama Prefecture . Established
1988 . Menya Saki Staff: Good morning! Owner : 10:03 AM Prep begins. Preparing the braised pork . Boiling it . Staff: What was that meat for earlier? We mainly use pork belly for the braised
pork. Since we cut it thick , we need quite a
lot . (Time) About 2 to 3 hours. Takes about a day. We want it as tender as possible. Plump and tender braised pork complete. Put on apron . Cutting cabbage. Shredded cabbage complete. Staff) Pork bone broth? Pork bone. Just water and bones. Well , since I’m working solo, I try to minimize the burden . I do what I can during business hours and
handle the rest before or after. Staff) What are your typical working hours
in a day ? Usually around 10 AM. Since it’s before or after that, maybe 1
or 2 PM . It takes quite a while . Either
way , it’s the soup. Making the soup or braising
the chashu . So, I guess it can’t be
helped . Or rather, I do it because I like it. It’s fun. Bringing it to a boil. The truck stopped. Noodle delivery. Fueling up before opening . Staff) The one-person operation style. I
think it’ll become popular from now on . One-person operation? We should raise the discount rate and give back to customers but I wonder if that’s too difficult . You can’t get greedy somewhere. (laughs) I’ve been in business over 30 years now. When I was young, I worked at Butagichi
Ramen. Back then, they’d take us to Hawaii once a
year . After that, I spent three years in Okayama before
starting here . Quitting is easy, but keeping it going
… I think that’s the hard part . Just eat up. Don’t hold back . Hard, or… I don’t even know what I’m saying myself. 11:30 Welcome! Please come in! 23 seats total. Table condiments. Ticket system. Hand over your ticket at
your seat . Specialties!
Braised Pork Bone 1100 yen Saki Buta Ramen Pork Bone Shoyu 800 yen
Braised Pork Volcano 1200 yen Iso 900 yen Extra Noodles 150 yen Shredded Cabbage 100 yen Spicy Pickled
Mustard Greens 100 yen Customers arrive right when we open. What should I get? Hmm, maybe I’ll get that too. So, does the red ginger come on a plate? (Manager) Red ginger on a separate plate. Separate plate. Thank
you! Braised Pork Bone (Topping) Ordered
Chuhai/Highball. Quickly served drinks . First, wet the throat. Making the Braised Pork Bone . Braised pork . Plenty of green onions . Add seared braised pork to finish . Here you go! Sorry ! Wow! That’s amazing! This … Wow~ Looks delicious . Let’s eat! The super thick braised pork is juicy and
delicious! Pile on the massive toppings . Hearty ramen and drinks fill our
stomachs . Staff: Where are you from today ? Kanagawa Prefecture. How’s the flavor? It’s delicious. Refreshing and tasty . Ramen soup and endless drinks . Thank you for the meal! Yes! Thank you very much! Next, two young men arrive. Office workers come in. Water is self-service. They build a braised pork volcano. Grill it . Ramen arrives in 5 minutes! Pork bone-based ramen arrives! Braised pork ramen during work break is
absolutely amazing . Quickly cleaned up and left . Staff: You do it during your break? Yeah, during the break . Gotta do what I can right away or it won’t get done . Spicy and delicious! Staff: Is this your first time today? Yes, it is . Staff: What did you order? I ordered the Kakuni Volcano. The umami really shines through. I’ll even finish every last drop of the
soup . A hearty meal, totally satisfying! Cleaning up . No customers left… I think they used to put in the whole
head— like the skull and spine— but they stopped that and just use the
head now . Makes it lighter ? Adds richness. With all that collagen from the brain , it might actually be good for your skin . Staff: It’s pretty sweet with just the
head, huh? Sweet, sweet. Smells good too. Going outside . While cleaning… Two customers arrive They get their meal tickets I make three servings of ramen . While the noodles boil, I ladle the soup. Wood ear mushrooms, green onions, and the braised pork volcano is complete! Braised Pork Volcano: ¥1200. Spicy ramen loaded with chili peppers. Piled-high toppings . Melt-in-your-mouth chashu, grilled for a savory aroma . The sweetness of pork bone broth matches
the spiciness. The zingy heat really whets your appetite. Couldn’t resist ordering extra noodles . Can’t put my chopsticks down. . Left the shop . Belly way too full… Owner’s mom arrives for work . Close mother-son duo . Ramen soup takes time… This is that strained soup texture . Strained. Finished state . Staff: What’s the difference between the
right and left stock pots ? Um … Customer: Excuse me! Yes! Got it! We make the base soup with water and bones
, strain it and use that as the main stock. New customer arrives. Wood ear mushrooms, green onions . Done! Already adding an extra serving of noodles . Staff: Do orders come in even while
you’re prepping ? We have to adjust somewhat based on
customer needs. If it were just pork bone , you’d know (by the smell) , but if
someone hasn’t cooked it , you wouldn’t
know this . It can’t be helped . Staff : Did you participate in events
like the Ramen Expo ? When there were events like before, pre-COVID , there were
quite a few . Staff: Did you live in Nagahama? No, I was taken care of by a Nagahama
ramen shop . That led me to tonkotsu. The base is close to Nagahama ramen . They seem to make a special Nagahama ramen
for staff meals… Not sold at the shop , just staff Nagahama
ramen. Tonkotsu ramen developed from food stall
culture. The soup has a clean, easy-to-drink flavor . You can gulp it
down . Change the flavor with red ginger and
garlic! (Ramen) has so many genres , so everywhere is delicious . I still have so much to learn . It’s
endless. It’s endless, huh? Customers come in. One counter seat and one table are filled. Prepare the tare, boil the noodles , pour the soup, serve it . Pile on the green onions . It’s ramen you’ll want to visit regularly . The rich, deep, delicious soup is
irresistible… Staff) Do you come to the shop often? How often, I wonder? Manager) About 7 days a week. About 8 days a week . www This is how a regular eats . Staff) Do you always order the same
thing?
Or does it change daily? There are 5 flavors now, so it’s easy to choose. It changes daily . Staff) Any recommendations for
first-time visitors ? Maybe the Sakikaku Ramen? 13:41 Mom helps out at the shop . Extra scallions. Extra noodles. Extra noodle rush!! So delicious you could eat endless bowls . Add pork bone! We’ll simmer it with the bones. From now
on, we’ll keep making soup all day . Another new customer arrives. Make three servings of braised pork bone and seaweed . Wood ear mushrooms, green onions . Braised pork bone 1100 yen . The pork bone soup is extracted only from
water and pig heads. Carefully cooked over time . Collagen-rich, jiggly braised pork.
Smooth texture and incredibly tasty! The soup clings to it and tastes great. . A hearty chunk of meat fills you up. 1:36 PM Lunch service ends . Staff: Is that it for lunch? Yes, that’s it for now . We’ll do some prep work and get ready for
the evening. Mom takes off her apron and leaves. Lights out for now. Evening prep begins. Preparing the braised pork. This is the initial boil . Just a little longer . Still a bit… so a little more simmering. Turn
off the heat . Also prepare chopped chashu . Done. Sharpen the knife . Sharpen the other side too. Check the blade. Staff) What’s this? This is pickled mustard greens . We soaked the pickled mustard greens in
water and simmered them. Mustard greens done . 6:00 PM Night service starts! Salarymen after work come in. They buy meal tickets and sit down . Ready in 2 minutes! Post-work ramen is just too good. Dig in ! New customers arrive. Add noodles .
Thank you very much! Make sure nothing’s forgotten . Keep cooking solo . Finished in no time! Start with the braised pork! Finished in no time! Clean up quickly. Make the staff meal . Add favorite toppings . Done! I love Nagahama Yang Hong to begin with . Staff) Aren’t you serving this Nagahama
ramen ? If we do this, it becomes a local
specialty . Finish up the closing tasks . Staff) (Customer) Didn’t come, huh? Do
you ever get down about it? Well, that can’t be helped . I guess
tomorrow will bring something good . Staff: How do you maintain your mental
state ? Hmm , that’s tough … I’m not mentally strong . Staff: Really? Not strong? Not strong at all . I get down . Every day brings all sorts of things. I just forget about it. 24:00 Closing time . Alright! Let’s go home! 1:12 The solo owner’s challenge continues…

店名　麺屋 咲
地図　https://maps.app.goo.gl/Q9q3iP6ukgEoJjoT8
住所　岡山県岡山市北区野田屋町1-3-3

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うどんそば 広島 岡山 Udonsoba Hiroshima Okayama
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