旨すぎて思わず笑ってしまう圧倒的人気を誇る若き店主のラーメン店が凄い。。

旨すぎて思わず笑ってしまう圧倒的人気を誇る若き店主のラーメン店が凄い。。

Delicious! Yummy! This reaction speaks to how delicious it is, with 420 people flocking to the restaurant! The family ramen shop “Menya Taisei” that always has a queue has had an endless stream of customers since it opened! Owner) We make family ramen with “chicken and soy sauce” and I’ve only ever eaten this family ramen! It was so delicious! Owner) I’ve been in the food and beverage industry since high school, and we have a total of five different types of pork slices Owner) We put a lot of effort into our pork slices, so it’s really tasty ! I regularly find myself wanting to eat there, but there’s probably no end to the queue today. There are 14 seats, and it feels like things are always moving. Located in Nakano Ward, Tokyo, just a short walk from Nakano-sakaue Station on the Chuo Marunouchi Line and Toei Oedo Line, the eye-catching red sign is the landmark. Founded in 2023, Menya Taisei is a highly-rated restaurant that has won numerous awards, including Tokyo Ramen of the Year. Owner Taisei Hikage (27 years old) opened in 2023 and is now in his third year. ( Owner) He’s been in the food and beverage industry since high school. He trained for three and a half years at Budouka Ryu in front of Seijo Gakuen before becoming the fourth-generation owner and is now independent. ( Owner ) Before that, he worked in a Chinese restaurant for about two and a half years, so if you include his time in the food and beverage industry, it feels like he’s been in the industry for about eight to nine years. Preparation begins at 6am for the seasoned eggs. They use the 16th generation “Taisei” ramen from Yomota Village, Aomori Prefecture. We use “bright red eggs.” We lightly crack the eggs to make them easier to peel. We boil the eggs and then dip them in the sauce. We use noodles from Sakai Seimen, which are made in Japan and prepared the day before. Pork shoulder roast chashu: We strictly control the temperature and marinate it in soy sauce, making a total of five different types (Owner) We put a lot of effort into our chashu, so our Special Ramen has four types, and we even have “tender shoulder meat” which is just a topping. We prepare our “domestic pork shoulder roast” and “domestic pork belly” the day before. We let them rest to keep the moisture content consistent, so they really do taste better if they’re left to rest once, and we only use charcoal-grilled “domestic pork thigh” which is smoked the morning of the day. Charcoal-grilled domestic pork thigh: Preparation of chashu : Thorough marinating and thorough temperature control. Preparing the charcoal: Smoke in a smoker . Smoke in honey for a while. Cut the green onions . We use green onions from Chiba Prefecture. Soak raw spinach in cold water. Preparation of the soup begins (Owner) We “serve them with chicken and soy sauce.” They make Iekei ramen using three types of chicken bones, including Tokushima’s local Awaodori chicken, which has been used since the Awa Odori dance. They use them for different purposes, creating a soup that really brings out the chicken flavor. They also use four types of soy sauce, which are carefully blended to create a deep-flavored ramen. They use about 120 kg of pork bones and about 130 kg of chicken bones, a total of 250-300 kg. They constantly check the condition of the soup, adjusting the heat and other delicate processes. Chicken oil is extracted from Tokushima’s brand of local Awaodori chicken for 10 hours, then filtered . Flavored oil is added and the chicken oil is complete. A wonderful aroma wafts from the smoker. (Owner) Is the honey a bit strong? The smell is different, it’s good! Spray with honey and smoke again. Repeat this process. Then , cut the finished pork slices. Char-grilled domestic pork thigh pork slices are complete. Prepare the domestic pork belly pork slices, simmer them in the soup, and prepare the pork slice bowl. Lightly boil in hot water to let the special sauce soak in . They’re finishing the soup in preparation for opening. (Owner) Check the taste (of the soup). I think the start is good, and today’s results seem satisfactory as well. Tasting of today’s ramen and char siu rice bowl. Opening the ticket machine. Today’s char siu rice bowl is a sweet and spicy char siu rice bowl with caramelized onions. Preparations are underway for opening. 15 minutes before opening, there was a line in front of the store. Cutting pork shoulder char siu. Preparing water. Checking the air conditioning. The line was getting longer. The store will open soon. Business hours: 11:00-21:00. No waiting for the representative. Tea ticket machine in front of the store. Ramen 950 yen. Special ramen 1250 yen. Small rice 150 yen. Char siu rice bowl 450 yen . Seasoned egg 200 yen. Extra seaweed 200 yen. Today’s char siu rice bowl. Sweet and spicy char siu rice bowl with caramelized onions 450 yen. Total of 14 seats . Table condiments: Homemade vinegar, sesame, pepper . Spicy mayonnaise for rice, garlic, Doubanjiang, garlic soy sauce for rice , shop’s recommended sauce for rice, Aokappa The shop opens with a spirited voice at 11:00am Customers stream in one after another The shop owner takes their meal tickets and checks their preferences Orders come in one after another The shop manager prepares the noodles Boils the noodles Adds kaekagaeshi, a blend of four types of soy sauce and homemade chadare , to the bowls Chicken oil soup is poured in The water is drained with graceful dexterity to make the premium special ramen Topped with tender pork belly, low-temperature pork shoulder loin, and charcoal-grilled pork thigh meat 5 sheets of nori seaweed Fresh spinach, a seasoned egg, low-temperature chicken breast, and spring onions The premium special ramen is ready ! Add spinach and komatsuna mix toppings and the top-grade special ramen is complete Making the special ramen 5 sheets of nori, low-temperature pork shoulder loin, charcoal-grilled pork thigh, spinach, seasoned egg, low-temperature chicken breast The top- grade special ramen is completed Next , the top-grade special ramen is completed One after another, the ramen is completed The top-grade special ramen arrives First, I sip the soup… it’s so good I couldn’t help but laugh I slurp the noodles vigorously… delicious! The man I’m with offers me a bite of rice His recommendation seems to be spicy mayonnaise and a sauce made specifically for rice… I take a bite… delicious! It’s so good I could laugh… just a few minutes ago he was saying, “Can you eat this (even though the amount of rice is large)?” but… can I say it all? Sorry… it’s too delicious… The man I was with was beaming with joy. Making a sweet and spicy caramelized onion char siu bowl. Top with caramelized onions. Green onions and shichimi chili pepper. Today’s char siu bowl. The sweet and spicy caramelized onion char siu bowl is complete . A regular customer, who was first in line today, has only ever eaten at this ramen shop! He ordered a large bowl of regular ramen and a sweet and spicy caramelized onion char siu bowl . The meat was so tender and delicious! The green onions were also crunchy! This customer, who visited for the first time , had seen it on TV and was curious about it, so it was delicious. He’d like to come again. At Menya Taisei, where the queue never ends, all toppings are domestically produced. Top with low-temperature pork shoulder loin, three pieces of nori seaweed, and spinach. The ramen (with an extra seasoned egg) is complete. Next, the special ramen is completed. The soup continues to be made even while the store is open. A continuous line of people lines up in front of the store . Ramen (with extra seasoned egg) is completed. Customers come in one after another. Orders for rice come in. Delicious ramen is served with rice. Everyone is enjoying the rice in their own way. The ramen is completed. Making the special ramen. The special ramen arrives . I peer into the delicious-looking ramen. I take a sip of the soup… It’s delicious! You’ll understand once you eat it! I slurp the noodles… Delicious! I continued eating enthusiastically after that… I even drank the soup! It must have been really good…! In the kitchen, ramen is being made one after another. A customer visiting the store for the first time (Staff) How did it taste? I thought it was worthy of everyone’s recommendation. I often eat at restaurants with a strong pork bone flavor, but the soy sauce flavor was really good. It was a family-style ramen I’d never tried before. I prepare rice. I’ll make the pork rice bowl ! I’ll make the ramen ! Next, I’ll make the special ramen . It looks absolutely delicious! I slurp the noodles… Mmm! The man I was with laughed at how delicious it was . The special ramen arrived and I couldn’t help but get excited. First, I took a sip of the soup… so good! A customer who visits once a month ordered the special ramen today. This first-time customer is craving it regularly. It was so delicious! It was the best! Staff: I haven’t tried it yet, but wow ! It’s so good! The soy sauce is sharp and, compared to other ramen shops , it has a delicate and refined taste . The pork rice bowl was also incredibly delicious! That’s all I can say about the special ramen. It’s topped with a variety of meats, each one different and all delicious! There was a line even an hour and a half after opening, and the special ramen is finally ready. I sip the soup… oh! It seems like the sauce for rice is interesting… I pour the sauce over it and take a bite of the rice… so good! The charcoal grilled pork was the best. The smell of the pork bone when I entered the restaurant and the sharpness of the soy sauce were different (from other ramen). A customer who comes once a month. I wonder if it’s easier for women to eat compared to regular Iekei ramen. It was light and delicious. It started to rain, but the line was still growing. It was a huge line… I drank the soup… Oh! This woman was also delicious ! I ordered the special ramen and a small bowl of rice. I made the special ramen. The special ramen was 1,250 yen. The roasted pork from the low-temperature chicken breast, charcoal grilled pork thigh, and low-temperature pork shoulder loin. The sharpness of the soy sauce and the richness of the chicken really hit home. This is truly an Iekei ramen that will make you dine on chicken and soy sauce. The low-temperature chicken breast had a moist and soft texture and was delicious! The charcoal grilled pork thigh was fragrant, and the flavor spread as you chewed it, making it absolutely delicious! The low-temperature pork shoulder loin was soft and had an elegant taste with every bite. It was chewy and elastic, and combined with the soup was delicious! The garlic and sesame on the table added a delicious punch of garlic to the delicate soup! The seasoned egg is soft-boiled and the yolk is rich and delicious… Small rice for 150 yen. Ao Kappa. Shop recommendations: Garlic soy sauce for rice only. Spicy mayonnaise for rice only. The combination of garlic soy sauce and spicy mayonnaise creates a sinful taste that you definitely want to try! Staff) What’s the maximum number of customers you’ve had so far? Owner) We’re only open from 11am to 9pm, so we ‘ve had a maximum of 420 people, and with 14 seats it feels like we’re always moving around. Staff) Do you think the line will continue for more than an hour from here? I don’t think there will be any breaks in the line today, but it depends on the weather, but there was a steady stream of customers during the interview. Even if you wait in line, you’ll want to come back for more! Minami-Ikebukuro, Toshima-ku, Tokyo 2-minute walk from the east exit of Ikebukuro Station Established in 1954 Kairaku Main Store Mentaiko 40 seats at tables on the 2nd floor Our famous jumbo gyoza, made in our own factory, has arrived 11 seats at the counter on the 1st floor A set of handmade jumbo gyoza to coincide with the opening Opens at 11:00 Traditional Tokyo soy sauce ramen 750 yen Mapo eggplant set meal 1,050 yen Set B 1,200 yen 5 jumbo gyoza + rice Fried rice Once the order is placed, the kitchen gets moving all at once Gyoza Set B 5 jumbo gyoza + half a fried rice Kairaku’s special handmade jumbo gyoza Filled with plenty of fresh vegetables and “premium minced meat” Juicy gyoza wrapped in a special skin Tokyo soy sauce ramen Tanmen style with plenty of vegetables, Pink powder is shrimp powder. Salt ramen (shrimp broth). Mentaiko lettuce fried rice. Gyoza set meal. 3 jumbo gyoza + rice + soup + pickled mustard greens . Tianjin rice bowl. Shrimp soba. Char siu . Take-out gyoza. Pork belly fried rice. Mapo eggplant fried rice. Egg and sauce fried rice. Pork kimchi rice bowl. Sauce fried noodles. Miso ramen. Shanghai fried noodles. 13:05. Stir- fried meat and vegetables. Stir-fried pork and cabbage with miso. Mapo eggplant rice bowl. Stir- fried shredded pork and green peppers. Stir-fried chives and liver. Gyoza set meal 850 yen. Beautifully grilled gyoza skin is appetizing. Pepper powder, chili oil, vinegar, soy sauce, mustard. Dip in vinegar soy sauce… One bite and the juices will ooze out. Chives, cabbage, garlic, ginger, domestic premium minced pork . Tanmen 90 0 yen Pork belly fried rice 1,000 yen We’ve been in business since 1954, so it was my grandfather who founded the business in 1970 next year. After the war, he had to make a living , so he started a ramen shop to feed his family . He started in this location, and apparently the jumbo gyoza that has been this place’s specialty for a long time wasn’t available at first, but as you’d expect, there were a lot of people opening ramen shops around here , so they decided to differentiate themselves from the other shops by making their gyoza bigger. Nowadays, the term “city Chinese” has been coined, but we offer ramen that you can’t get at ramen shops , such as meat and green pepper soba , Cantonese noodles, and ramen made in a wok. As expected, most people come to eat.It’s not pork bone ramen or anything like that, but also soy sauce ramen.Many people come to eat the old-fashioned soy sauce ramen.We are particular about freshness, and we make gyoza that we make that day so that everyone can eat them, and we make them using vegetables that arrived that day.We are always grilling gyoza , and since we are always full of customers, we do our best to always serve freshly grilled gyoza.It ‘s Kawasaki’s soul food! The fried rice is also delicious. Located a six-minute walk west of Kawasaki-Shinmachi Station in Kawasaki City, Kanagawa Prefecture, the original New Tantanmen Honpo Kyomachi store was founded in 1963. It has eight parking spaces, a counter, and 50 table seats. Preparation begins at 9:30 a.m., and the pork slices are carefully cut for the fried rice. New Tantanmen originated in a local Chinese restaurant , where the founder created an adaptation of the Chinese dish dandan noodles in search of a stamina-boosting dish . The Kyomachi store was the first, and the restaurant has expanded to over 40 locations, mainly in Kanagawa Prefecture. Garlic and pork trotters are also famous as Kawasaki’s soul food. Some locations offer a hybrid of Chinese cuisine and yakiniku. Manager Ohira makes homemade noodles with a chewy texture. Staff: Do many children come here? A lot. We started the gachapon machine at the end of March, and it’s been well-received, so we’re giving one to everyone who orders kids’ ramen. The gachapon machine is popular with adults, too. Staff: Was this the first New Tantanmen? Yes. We also have locations in Nagano, Sendai, and Saitama. Have you been working here for a long time? It’s been three years, and you’ve worked your way up to manager of the main store? Apparently , if you’re entrusted with something, you have to do it properly. Were you originally in the food service industry? I’ve always worked in the food service industry. I worked at an izakaya for just under 20 years , and I was a fishmonger. In my previous job , I made sushi, butchered fish, and cut sashimi. Is there a table for two people, yakiniku? No, please come in and sit at the table on the right. Two new customers, is it okay for one person to sit at the counter? Please take an empty counter seat. One new customer has visited us. Opens at 11:00. Tantanmen 890 yen. Plenty of toppings (corn, batter, etc.). You can choose the spiciness of the tantanmen. Tantanmen set 1100 yen. Tantanmen, half a bowl of rice, miso dumplings, salad, pickles. Tantanmen and rice bowl set. Lunch B set: noodles + half a bowl of fried rice + pickles. Mapo tofu 630 yen. Mixed fried rice 750 yen. Soy sauce ramen 690 yen. Kalbi ramen 880 yen. Yakiniku menu. Mapo tofu set meal order: Large, medium spicy B set. Large, medium spicy tantanmen. Wood ear mushroom. This is wood ear mushroom. Is that all? Also available are pan-fried gyoza, miso gyoza, and boiled gyoza (460 yen) served with miso sauce. This is also a popular menu item. The soup is based on minced meat, garlic, and pork bones, and has a salty base. The addition of coarsely ground chili peppers adds a punch. The signature tantanmen is made to order after the order is placed. It ‘s medium spicy, large portion, and includes chives . Be careful, it’s hot! It’s a strong , medium spicy, large portion, topped with wood ear mushrooms. We ‘ve received a new order for the fried rice in the B set . It’s extra spicy , extra spicy , and packed with garlic and minced meat. It looks spicy, but the beaten egg makes it moderately mellow. A large portion of mapo noodles. The fried rice in the B set is miso ramen. Is this the medium spicy tantanmen in the B set, or the individual item, medium spicy? The tantanmen is medium spicy . Yes, extra spicy . I dig into the piping hot fried rice. It’s spicy and delicious. I slurp up the tantanmen. The tantanmen mini curry bowl set. Sorry for the wait. Here’s the B set ! Let’s eat! I’m stuffing my face with the freshly made fried rice. It’s delicious, so give it a try ! “The chicken bowl with saliva, medium spicy, minced meat, and double chives. Please be careful as it’s hot. The chicken bowl with saliva, medium spicy, minced meat, and double super spicy garlic. Staff: Do you come here often? Yes, it’s spicy, but it’s delicious. It has to be the tantanmen. It’s Kawasaki’s soul food! I’ll have the stir-fried liver and chives set meal with extra rice. It’s not just the tantanmen, it’s a hearty Chinese stir-fried meat and vegetables set meal with extra spicy pork. 11:54 Staff: It looks really spicy. Is this really spicy ? Is this extra spicy ? Is it always extra spicy ? I usually go for extra spicy. Extra spicy is incredibly spicy… You can choose the level of spiciness, so it’s fine. I always go for the medium spicy , extra spicy, garlic double miso ramen, and a large portion. The fried rice is also delicious. I come here often . Staff: What’s good about New Tantanmen? It’s the taste. The taste is the best. I got one extra spicy tantanmen with medium garlic, double butter, medium spicy , butter and green onion rice, and the B set. Staff: How was the taste? It’s really good. It was my first time eating it. It was absolutely delicious!” Thank you . The A set is medium spicy. Tantanmen, half a bowl of rice, three gyoza dumplings, and pickles. The yakiniku is prepared in-house on a smokeless roaster in the center of the table. A customer orders yakiniku . Two servings of kalbi, two servings of kalbi, and a large serving of raw yakiniku. It’s a shrimp chili set meal. The kalbi, innards, and salted innards yakiniku have arrived . Beef innards, salted yakisoba , oh my, I’m going to eat this! It ‘s amazing to be able to enjoy tantanmen, Chinese food, and yakiniku all at once… No, this is my second time. I went for the first time recently to Musashi-Koyama, which is close to the work site . Staff) They have a variety of options. How did it taste? It’s delicious . They also serve yakiniku, right? That’s right. That’s why I wondered why. Staff) Do you come here often? We come a lot. You’ve had tantanmen since you were born, right? Yes, we have . We’ve been coming here for about 50 years. Would you like a paper apron? No problem. We’ll have a mini curry bowl and regular tantanmen. Kalbi bowl, garlic fried rice , mild spiciness, excuse me , but the noodles are super spicy, and the green onions are amazing. This beef liver yakiniku also uses liver, so it’s freshly delivered from the butcher. Stir -fried liver and vanilla onions (700 yen). The crunchy texture of the vegetables is plentiful, and the rich flavor of the fresh beef liver is amazing… Beef tendon and warm egg curry (580 yen) . A local Chinese curry with chunks of meat, topped with a crumbled warm egg… B Lunch Set (noodles + half fried rice + pickles) (1100 yen). The tantanmen is medium spicy , with chunks of pork and a delicious freshly made piping hot egg fried rice! The medium-thick, chewy noodles have a strong garlic punch, and the flavor is addictive once you try it. Kawasaki City’s soul food, “New Tantanmen,” is a bowl born from a long-loved local Chinese restaurant. The impressive roast pork ramen is a huge hit! “Roast Pork Ramen Sanjo Katsushika Branch” – tender! Delicious! This process is necessary to ensure that the lean meat is moist and the fat is soft to the touch ! The half-portion is fragrant and tender, so please give it a try! Roast pork ramen (meat-filled) – the roast pork is delicious! We take a closer look at a popular roast pork ramen shop that will have you hooked after just one try! Located just a one-minute walk north from Horikiri Shobuen Station in Katsushika Ward, Tokyo , this impressive roast pork ramen is a huge hit! “Yakibuton Ramen Sanjo Katsushika Branch” will open in 2022 as the first Tokyo branch of this popular restaurant with three locations in Gifu Prefecture. They will only serve “Yakibuton Ramen.” Preparation is done in the kitchen on the second floor. They boil the eggs used for the seasoned eggs. They prepare the ramen soup. Chili peppers in a net. (Owner) The water has a bit of umami, or rather, it’s not spicy, but rather just the umami from the chili peppers. It has a refreshing spiciness, but it’s not exactly hot. Chili peppers not only add spiciness, but also umami. Cut the cabbage used in the ramen soup. Stir -fry the cabbage in pure lard. Stir-frying the cabbage in lard brings out its wonderful aroma. Add it to the ramen soup. Repeat this process. (Owner) They don’t simmer it. They just add the aroma (of the cabbage) . Then they add a little sweetness from the cabbage. If you simmer it for too long, the soup will be too sweet, so it needs more punch. I want to add some aroma, so I just add it and then immediately remove it. Once it boils, I remove the cabbage from the soup. I use genuine lard, and by frying it, the cabbage has a nice aroma. I add a little of that aroma to this soup, and that’s all it does. If there’s no cabbage left, it’s OK. Add sake salt and stir well. ( Owner) By simmering a little salt here, you can remove any roughness of the salt. Add genuine lard and plenty of garlic . Beat to blend. Add the garlic and lard to the soup. The roast pork is prepared the day before the soup is ready. What we do is “heat-fire” (simmering the pork belly). First, we take out the product on the second day and add our own unique touches. It arrives to the customer on the third day. This process adds that the lean meat is moist and the fat is even more tender. 煮込みは 仕入れられるのは） English: This process is necessary to prepare the sauce for the roast pork . A rich sauce made by adding more sauce is made. The sauce is transferred to the stove and turned on the heat. Thinly slice an apple and add the sliced ​​apple to the roast pork sauce . Pork belly to be used for the roast pork is cut into pieces. Owner: We decided on the concept of starting a ramen shop specializing in roast pork, and about 15 years ago we had been making roast pork in Gifu all the time. Once we had perfected it, we also tested the soup and other things, and then we opened the shop. The cut pork belly is added to the sauce. Brown sugar is added, and two types of soy sauce are added. From here, it is cooked for about an hour. To prevent the meat from drying out, the cooking time is shortened. The roast pork prepared the day before is transferred to a tray. The roast pork, which has absorbed the flavor, is seared over a burner . Searing is complete. Owner: There are bones, so we remove them. Owner: The first sauce is the seasoned egg sauce. The day before, Once cooked, the sauce will firm up nicely the next day.The seared roast pork is returned to the sauce.From here, it is left to rest to allow the flavor to soak in even more.Owner ) This is the best part of the sauce, and it is the seasoned egg that was prepared the day before.If you soak the seasoned egg in this, it will take on the most color.It will take on a strong color and become a rich seasoned egg.Owner ) This is hanchan, and we call it fried rice.Owner) This is the rice we use for hanchan and ninchan.If you look at it, you can see that it is golden in color.Staff ) What do you add to the process? Owner) It’s not exactly what it is, but it’s something that every household has. It’s in it. Preparing the dote: Beef tendon meat to be used for the dote . Put the beef tendon meat in a pot filled with water. Owner) It will take a little while. The beef tendon comes to a boil. Remove the scum from the beef tendon. Add water to the pressure cooker , paying attention to the amount, and put it on the fire. Cut the beef tendon meat into small pieces and put it in the pressure cooker. Simmer in the pressure cooker. The beef tendon comes to a boil. Remove the tender beef tendon meat. Drain the water and add it to the miso for the dote. Mix the miso and beef tendon together. Carry it from the second floor to the kitchen on the first floor. Put it on the fire to let the flavor soak in. Cut the chives to be used for the gyoza . Add the chives to the bowl containing the gyoza ingredients. Add the seasonings to the gyoza ingredients. Press firmly with both hands. (Owner) It takes about 7-8 minutes for it to emulsify. It ‘s not emulsified at all yet, but there’s a “moment” when it will properly turn into gyoza filling. Right now it’s still a bit reddish. I mean, if you were to squeeze the filling in this state, the texture would change. Add the garlic and keep mixing until it emulsifies. Cover with plastic wrap and let it sit for a while. Divide the bean sprouts to be used in the batter into small portions and pack one portion into a plastic bag. The emulsified gyoza filling has turned white. (Owner) The sweeter the mixture was just before, the less it will change to this color. The fact that it has changed to this color means it’s properly emulsified. Wrap the gyoza filling in the skin. (Owner) These are real fresh gyoza. Freshly prepared and wrapped gyoza are the most delicious. The gyoza are ready The roast pork , which has been prepared three days since it was made, is removed . The roast pork is cut. The roast pork is cut, and the eggs for the half-portion are prepared. Preparations for opening are underway . The shop is soon open. Opening at 11:00. Roast pork ramen: 900 yen, meat topping (double): 300 yen, half-portion: 300 yen, gyoza: 350 yen, beef plate: 350 yen, dote: 350 yen. There are seven seats at the counter and one table, for a total of 11 seats. Two customers immediately arrive and order roast pork ramen (meat topping/large) and a regular roast pork ramen. Two bowls of roast pork ramen are made. The meat topping is arranged . The roast pork is seared using two burners. Roast pork ramen (large/meat topping): 1,300 yen. First, they bite into the seasoned egg sitting in the center…and then they immediately throw the roast pork covering the bowl into their mouth. The rich fat of the pork belly and the clear soup make it so delicious that they could eat as many as they wanted. A man in a wheelchair arrives and orders three roast pork ramen, garlic topping, and gyoza . Staff: “That’s fine.” Are you coming? It’s my first time here today (I’m injured) and I can’t move around much (going out). It’s a pretty big event, so I thought, “Let’s go get something to eat?” I made half a bowl of fried rice. I’m particular about making each portion individually and adding the seasonings. Here’s the half bowl first. Thank you! Half a bowl: 300 yen. I grilled and steamed two servings of gyoza. I fry the garlic for topping. At the same time, I made three bowls of roast pork ramen. I sear the roast pork over the burner and topped it with the seasoned egg and garlic chives. The gyoza are done ! This is the first one. Gyoza: 350 yen . I made ninchan (fried rice with garlic). Ninchan: 400 yen . Customers kept coming in. Thank you for the meal! I ate it all up! I ordered the regular roast pork ramen, half a bowl, and gyoza. The roast pork was delicious, and the gyoza were also good. I ordered the roast pork ramen (large). Boil the noodles , pour the soup into a bowl with a ladle, drain the noodles thoroughly, and arrange them in the bowl. Loosen the noodles, top with plenty of roast pork , and grill the roast pork over a burner. The roast pork ramen (large) cost 1,000 yen. The fragrant smell of the roast pork was appetizing. The fragrant roast pork and noodles were lifted together . The moist roast pork and medium-thin noodles mixed with the soup were delicious… The rich seasoned egg made with Ichiban sauce was also great… I ordered the large roast pork ramen. Even though it wasn’t the regular roast pork ramen with double the amount of meat, there was a good amount of meat and it was incredibly delicious and absolutely amazing. That’s a roast pork ramen order. A customer orders the noodles, lightly loosens them, arranges the roast pork so that it covers the soup, and sears it thoroughly over the burner. 900 yen roast pork ramen. Three customers come in. A customer orders gyoza . The gyoza are cooked, and the finished gyoza are 350 yen . The crispy grill marks and the aroma of garlic stimulate the appetite… The chewy skin and the delicious flavor of vegetables make it so delicious you can eat as many as you want! 4 bowls of roast pork ramen are made. 2 bowls of meat are finished. Sorry to keep you waiting. Normal spiciness, half spicy. Sorry to keep you waiting. Garlic, half spicy. A customer blows on the steaming noodles and slurps them up in one go. They drink up the soup, infused with the flavor of the roast pork, and finish the meal! A half-portion order is made . A half-portion is made. A half-portion is completed. An order for 2 bowls of roast pork ramen is made. The soup is carefully poured into bowls. The roast pork is quickly arranged and seared over the burner. A large portion is served! First, I gulp down the flavorful soup… the hearty roast pork and chewy noodles are a perfect match! A bowl of roast pork ramen is topped off with a seasoned egg, chives, and garlic, completing the regular ramen . A first-time customer takes a bite of the roast pork first ! It’s soft! Delicious! It melts without even needing to be chewed! A lot of roast pork can make the ramen seem greasy, but it’s not at all like that. This roast pork ramen is refreshing and delicious. Customers come in one after another , ordering a sticky plate and a half-portion. A sticky plate for 350 yen looks delicious! Delicious! The garlic has a punch! I make two bowls of roast pork ramen, and at the same time, I make a half-portion. The roast pork ramen and half-portion are complete ! Yes! I sear the roast pork ramen and the meat topping, topping it with the seasoned egg, chives, and garlic, and it’s a ramen with meat topping! Three women arrive at 13:09. The restaurant is full, but three customers are waiting outside . The gyoza are ready to be cooked ! Making four bowls of roast pork ramen. Quickly arranging the roast pork. Four bowls of roast pork ramen are finished! Thank you for the meal! (We ordered) ramen, fried rice, and a plate of beef. The roast pork was nicely seared and was delicious. It was fragrant and soft. Please try it! It was delicious! Customers came in one after another. Making three bowls of roast pork ramen . Regular ramen! Orders for roast pork ramen and ninchan come in . Making the ninchan. Thank you for the meal. Two customers came in. Two roast pork ramen, one with a meat topping . Making a regular roast pork ramen and a meat topping. Searing the generous pile of roast pork. The meat topping is complete . A regular meat topping. Four customers came in. Ordering four roast pork ramen and half a garlic bowl. Making four bowls of roast pork ramen. Quickly boiling the kneaded noodles. Serve the half bowl. Delicious! The roast pork is served one after another. Garlic chives. Garnish with garlic topping . Delicious! I ordered the Roast Pork Ramen (Meat-filled). The fragrant aroma wafted through the restaurant, and the roast pork was topped with a seasoned egg and garlic chives . The Roast Pork Ramen (Meat- filled) (Double) 1,200 yen. The roast pork covering the entire plate was a sight to behold! The fragrant aroma was enough to whet my appetite… The roast pork, cooked over three days, was moist, tender, and endlessly delicious… The soft yet chewy noodles and the refreshing soup were a perfect match! The seasoned egg, prepared the day before, concentrated the flavor of the roast pork, creating a rich taste. I ordered a half-portion. Half-portion 300 yen. It’s simple yet has a deep flavor. The roast pork is delicious the more you chew it! Thank you for the meal! Please try this bowl of ramen, packed with the attention to detail that has been our specialty, roast pork ramen!

0:00　中野区）麺家たいせい
地図　https://maps.app.goo.gl/LUaWPpMeBasR6hsr6
住所　東京都中野区中央2-2-1 ベル中野坂上
URL　https://youtu.be/3ad8HLjAVOg

32:41　豊島区）開楽 本店
地図　https://maps.app.goo.gl/dt7HaXSUQYzUeWCA7?g_st=ic
住所　東京都豊島区南池袋1-27-2
URL　https://youtu.be/VGVekpUBb2Q

1:10:26　神奈川）元祖ニュータンタンメン本舗 京町店
地図　https://goo.gl/maps/ima4wnzbwXFbXnrh8
住所　神奈川県川崎市川崎区京町１丁目１８−７
URL　https://youtu.be/MTJx061gRf8

1:51:28　葛飾区）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

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