早朝からサクッと1杯が地元民のルーティーン！1日1000杯以上をさばく繁盛店！1962年創業の鹿児島ラーメン王で殿堂入りの名店 Japan Kagoshima Ramen Restaurant

早朝からサクッと1杯が地元民のルーティーン！1日1000杯以上をさばく繁盛店！1962年創業の鹿児島ラーメン王で殿堂入りの名店 Japan Kagoshima Ramen Restaurant

This time, we would like to introduce a popular ramen shop in Kagoshima that was founded in 1963, where customers come from early in the morning.This famous local restaurant that has been operating for over 60 years prepares the soup, prepares the ingredients, and cleans the inside of the shop from early in the morning. All the staff come out to prepare for the store’s opening.Even though preparations have just begun, Marchon Ramen has put up a curtain. This is a world-renowned popular ramen shop that won the first Grand Prix in the “King King Tournament” and won the No. 1 spot the following year, and won second place in the New York ramen contest as well as the famous restaurant Kagoshima.Using four pots, they expertly cook noodles and soup, and respond to orders from customers who come in large quantities.Almost all day long, pork bones from Kyushu are slowly cooked in multiple pots, resulting in an odor-free flavor. We offer the taste of Maruchon ramen that has been passed down from our predecessors, packed with flavor.The layer on top of the ramen is mainly the fat used to make the ramen, and if you strain the soup repeatedly, it becomes cloudy.I heard that regulars come to the store even before the store opens, and the first group of customers arrived just before 6 o’clock. Preparation of Chashu I have taken pictures of chashu from various restaurants, but this is the first time I have had chashu where pork is fried in lard.The fragrant aroma stimulates my appetite.The sky is getting brighter little by little.I think many people are heading to work after breakfast with Maruchon Ramen.The white bowl is 300g of noodles and has plenty of toppings.The special blue bowl is 150g of noodles. Marchon Ramen opens at 7:00 am. Several groups of customers came to the store even before the store opened.The store ‘s original opening time was 7:00 a.m.After 7:00 a.m., the number of ramen being cooked at the same time gradually increases.Dozens of chashu pork are fried in lard and softened with a special sauce. The pork is slowly simmered until it becomes thick.The cut pieces of chashu are packaged in packages.The homemade pork scraps are said to be sold at a low price, and have become a popular item with many people visiting just for the chashu and lots of reservations. The production of homemade noodles begins from the time the store opens, when the morning peak has subsided, and before lunch.Maruchon Ramen started making homemade noodles in 1969, based on the experience of its predecessor who worked at a flour milling company. At that time, it was very rare for a ramen shop to sell homemade noodles. The noodles made by Maruchon Ramen do not use any preservatives or preservatives, and they produce medium-thick straight noodles with low water content that allow you to enjoy the original taste and aroma of wheat. Before the noodles are kneaded, they measure the amount for the next batch of dough.On days when there are many, they go through the noodle making process eight or more times.The finished noodles are aged in the refrigerator.The noodles used at the Shibushi main store and the noodles at each store, including the Kanoya store, are made . It is also sold in souvenir shops and department stores, where it was packaged as ramen to take home or sold at online shops , so you can see that there are many fans of Marchon Ramen all over Japan.Lunchtime The store was crowded with many customers. The photo was taken on a weekday, so it wasn’t that bad, but on Saturdays and Sundays, there is a line even in the waiting area at the entrance of the store . The noodles in Maruchon Ramen vary in temperature, humidity, and saltiness depending on the day, so they are mixed together or used to order harder noodles.The soup and toppings are adjusted according to the condition of the noodles and the degree of boiling. In order to serve the ramen in the best possible condition , it is said that the previous owner said, “If you stand in front of the kettle, you will train for the rest of your life.” During lunchtime, the kitchen is very busy, handling orders for 10 to 15 bowls of ramen at a time, and producing 1,000 to 1,300 bowls a day. Maruchon Ramen is one of Kagoshima’s most popular and popular restaurants where orders are taken.Even during peak hours, it is crowded with customers all day long, but as closing time approaches, I would like to try some ramen.On the menu, there is only one type of ramen. We offer three sizes of noodles: medium 150g, large 225g, and special 300g.For students ranging from elementary school to university students, we offer student discounts, reflecting the thoughtfulness of our predecessors who prioritized customer satisfaction.Rice and toppings, You can order by choosing the hardness of the surface, the intensity of the flavor, and the amount of oil.You can choose to pay by cash or QR code.I was starving after watching hundreds of bowls of noodles being cooked, so I ordered a special dish of 300g of noodles. The ramen soup of Kagoshima’s famous restaurant, which is simple but orders come in quickly, with just the right amount of crunchy bean sprouts and green onions , is carefully cooked using only pork from Kyushu, which has clear fat on the surface and is mellow and odor-free. The roasted pork bone soup is topped with homemade kaede, which has been passed down from the previous generation, fried in exquisite lard, and the aroma of garlic and the roast pork, which has been slowly simmered in a special sauce, gives the bean sprouts an exquisite crunchy texture. The homemade medium-thick straight noodles go well with the soup and go well with the chashu pork.The noodles are my personal favorite because of their low water content, firm texture, and smooth texture.The special 300g ramen is filling and addictive. The homemade pickles also served as a chopstick rest for the ramen, making them perfect for snacking on while waiting for the ramen to arrive.I had a little regret that I should have tried it with the rice instead of making it a special, but it was delicious.Kagoshima We would like you to enjoy the taste of a long -established ramen shop in Shibushi City, which is visited by many customers every day, but you can also purchase it online, so please enjoy it.We have taken a close look at a day in the life of a long-established ramen shop in Kagoshima that you should definitely stop by when traveling to Kyushu.

#ramen #japanesefood #japaneserestaurant

1962年創業の鹿児島ラーメンの名店｢マルチョンラーメン志布志本店｣｡

マルチョンラーメンは､初代｢鹿児島ラーメン王｣に輝き､2年連続でNo1に選ばれ､ニューヨークで開催されたラーメンコンテストで準優勝に輝く人気店｡
地元では､早朝からマルチョンラーメンでラーメンを食べて1日が始まる常連たちが多く､開店時間前から常連にラーメンを提供するのが当たり前｡
朝7:00〜夕方までノンストップでお客様が訪れる鹿児島の超繁盛店の1日に密着させていただきました｡

【店舗】マルチョンラーメン志布志本店
【住所】鹿児島県志布志市志布志町志布志2-8-41
【Map】https://maps.app.goo.gl/BLw5Qkr685gaSNVU7
https://maruchonramen.co.jp/
https://www.facebook.com/maruchonhonten
https://x.com/maruchon_ramen
https://www.instagram.com/maruchon_ramen_official/

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