美人娘が躍動！ホルモン×ラーメンにどハマりする客が続出。。

美人娘が躍動！ホルモン×ラーメンにどハマりする客が続出。。

Customers flock to Kochi Prefecture for
its local gourmet! A hearty bowl topped with a thick gravy
containing eggs, leeks, chili peppers, and
offal . Customers come for the one-of-a-kind soul
food, “Jang Noodles.” Created with the concept of ramen that
pairs perfectly with rice , we highly recommend ordering Jang Noodles
alongside rice . Even on weekdays , the place is so
packed there’s a wait . That creamy gravy looks delicious, and since I love spicy food … Addicts keep coming back! Meet the
female owner and energetic staff behind
“Jang Noodles” ! Kochi City, Kochi Prefecture 3-minute walk
west from Hoei-cho Station Offal & Jang Noodles Specialty
Shop “Manshu Main Store” A popular spot attracting 250 people on
weekdays and 300 on weekends Operates 3 locations within Kochi City
Plus 1 location in Osaka City Manager: Nira We use Kochi-grown garlic chives . For rice, we blend “Niida Rice” from
Shimanto Preparing the fried chicken . Thigh meat, right? We use a ton of ginger. The fried chicken
here is seriously delicious. Carefully coating each piece with flour . The offal used in the Jang Noodles . Offal . We soak it in electrolyzed water to
remove any off al odor during prep. Soaking in electrolyzed water removes the
odor?
Yes! That’s right! Preparing tomorrow’s fried chicken. Cut it , season it lightly, and let it
rest overnight . Ginger for the fried chicken.
We thoroughly massage in the sauce from
earlier and let it rest overnight . Make Jangmyeon at home. Available for
purchase on our website. Once the aprons are on, the shop will open
soon. Staff) All set? Janmen 980 yen, Egg Drop Janmen 1080 yen, Curry Janmen 1080 yen, Jan Udon 980
yen, Karaage 5 pieces 550 yen, 2 pieces 220 yen , Garlic Janmen 1030 yen, Half Size 880
yen , Night Only Original Motsunabe 3200 yen, Night Only Menu Kalbi Janmen 1250 yen, Mix
Janmen 14 60 yen Boiled offal stir-fry 600 yen Boiled offal
stir-fry & drink set 980 yen Table condiments : Pepper, raw egg rice
sauce, Sichuan pepper, chili powder, yuzu
pepper Counter seating, Tatami Room: 20 seats Parking: 12 spaces total Lunch: 11:00 AM – 3:00 PM Dinner: 5:00 PM
– 9:00 PM Closed: Wednesdays Customers waiting for opening 11: 00 Opening. Customers stream in as soon as the doors
open . Welcome! A solo female customer orders a half-size Egg Drop Soup Noodles . Warming the soup . Egg. Beat the egg well. Add plenty of leeks . Pour into the piping hot soup . Noodles are done boiling. Carefully ladle the finished thick soup
over the noodles. Half-size Egg Drop Soup
Noodles . The piping hot, creamy soup clings to
the straight noodles and won’t let go! The spicy thick sauce
warms you right up . Noodles in, five orders. Garlic chives. Beaten egg. Making five servings at once . Efficient operation keeps customers
waiting no time! Four young travelers stopped by. Ordered regular egg drop jianmen , three
large servings, and four bowls of rice . Thick sauce with egg , garlic chives, chili peppers, and
offal . Drop the egg . Orders complete . Seriously delicious! It’s insanely tasty ! The sauce is seriously delicious and
irresistible! Extra rice, please . Here you go ! Please! Here you go ! Savoring the combo of rice and sauce. Slurping the jianmen, dunking the rice . Soupy jianmen is delicious! Thank you! Customers waiting their turn. Two women arrive. Six servings completed at once! Two for number 10 . Here you go! Here you go. Sorry for the wait. Two jangmyeon . Be careful, it’s hot. Enjoy your meal . Let’s eat! Freshly made, piping hot. Since I’m leaving the prefecture soon, I
wanted to taste this flavor . It’s delicious . Savoring Kochi’s soul food slowly before
leaving. Two women arrive. Order jangmyeon . Staff: Why did you come for jangmyeon
today ? We found it while traveling in Kochi We looked it up on Instagram, and it came
up as a recommendation . The thick, creamy sauce looked
delicious. I love spicy food , so it’s super tasty. It’s super sticky lol. We use plenty of Kochi-grown leeks. Customers keep finishing every drop of the
soup! If full, we use a sign-up system. Thank you . Chinese noodles. Scallion Janmen . I’ll have the scallion Janmen . I’ll have
the Janmen . Staff: Do you come to the shop often? Here and there. It’s delicious. It gets addictive. Sorry for the wait. Here are two half
portions of Janmen. Customers who say they come often. Especially when it’s cold, it’s nice to
warm up . It’s delicious . Staff: Do you usually order the same
menu items? This one’s a must. Half-size Janmen with rice is just the
right amount. You can choose your noodle firmness too . Janmen. People say the flavor resembles mapo tofu,
but it’s mild enough even kids can eat it . Try it once and you’re hooked. An
addictive soul food . Let’s eat. Add offal , egg, and garlic chives. Pour in the well-beaten egg. Boil the noodles . Pour the generous sauce over the noodles
so it coats them well . Here you go . Janmen and rice. Here you go. Janmen 980 yen + Rice 170 yen . The sweet and spicy chicken bone broth
base creates an addictive flavor. Packed with plenty of garlic chives and
plump, tender offal. The silky thick sauce clings perfectly to
the noodles—delicious! The rice , grown with utmost care , pairs
exceptionally well with the thick sauce. Pour the thick sauce over
the rice… The classic way to finish is to dive your
rice into the leftover sauce for a
congee-style finale! This is unbelievably
delicious! Janmen features a sweet and savory thickened soup
that even young children can enjoy . Inside are garlic chives, egg, and offal. We’re particular about our ingredients,
using produce from Kochi Prefecture . This ramen was created with the concept
of pairing perfectly with rice, so we highly recommend ordering both the
Janmen and rice together. Tokushima City, Tokushima Prefecture,
Oodori Along National Route 439 12 minutes
by car from Tokushima Tsuda IC Established 1999 Established in 1999
“Ramen Todai Odo Main Store” As a restaurant serving authentic
Tokushima ramen, we operate 12 locations
nationwide, primarily in the Kansai region . Inside the store : Personnel Manager: Tokushima ramen
features a pork bone soy sauce base. We want customers to enjoy its incredibly
rich and deep flavor. But then , a raw egg is added. As you break the raw egg, the flavor
changes to become milder . Enjoying that transformation is the concept behind Todai Ramen . Staff: How many stores do you have
nationwide ? Personnel Manager) We currently have 12
Todai stores . Staff) How many servings do all stores
sell per day? Personnel Manager) Approximately 2,400
bowls per day . The rich pork bone soup is made at our own
factory in Tokushima City . At the Central Kitchen of Todai Co., Ltd.,
located in Higashiokishu, Tokushima City ,
soup production takes place. Staff wear dedicated work uniforms and
maintain strict hygiene standards. Soup preparation begins. Pork backbone and other parts are added to
the mixing kettle . While rotating the shaft, pork bones are
added . One box contains 1 0kg of pork knuckles To make soup for all stores, 1,200kg of
pork bones are used daily . Hot water is added, and the bones are
crushed while mixing . Crushing the bones allows the umami to
dissolve and concentrate in the water. The bones are crushed , and the soup infused with the water is poured
into containers . Staff: What is this thick, gooey stuff
we see now ? It’s the crushed and minced backbone and
knuckle bones Staff) What happens when they’re crushed ? It dissolves into the water, or rather, it concentrates . The soup from earlier is
placed in a centrifuge for dehydration . Only the soup is extracted from the
centrifuge . The soup is transferred to a container . This is pumped up, and the pure soup is sent to the kettle over there .
The soup filtered by the centrifuge. Seasonings are added to the soup, and
steam is used to adjust it to the
specified concentration. The soup is complete . Staff) Roughly how many liters do you
produce per day? How many liters is that? Production Manager: In terms of
production, it amounts to about 1,200
kilograms . Staff: How much is produced in one batch
? Production Manager: One batch yields about
300 kilograms in the end . In its current state, it would be around
500 kilograms, but after boiling down, it ends up at about
300 kilograms . Staff: How many hours does the soup
simmer for? Production Manager) Including preparation time , about 4 hours total .
At the Daido Main Store, preparations for
opening are underway: cooking rice . Only the Daido Main Store offers free
rice service . Staff) How many cups of rice do you use
per day ? We cook 2 sho (about 3.6 liters) at a time . On weekdays, we cook 2 sho about 8-9
times . On weekends, over 10 times, sometimes 11
times . Staff) Do quite a few customers order
rice ? Quite a lot. Young men, for example , sometimes have
three or four bowls. Transferring the menma to containers . Preparing the green onions. Staff) What about the free eggs? There are eggs provided at the tables. You can add as many as you like , free of
charge . Staff) Do you go through a lot of eggs? About 400 a day. They go really well with Tokushima ramen.
The free raw egg is a tradition that
started at the University of Tokyo. Staff) How do you recommend eating the
eggs ? You can add them directly to your ramen
and break them up while eating, or beat
them in a separate bowl and dip your
noodles in . You can also put them on rice
for tamago kake gohan. Enjoy them however
you like . Staff) It also says free garlic (on the
poster) … HR Manager) If you prefer, we’ll add
garlic for you . Prepare pitchers for tables . Set out condiments . Carefully wipe down tables . The shop will open soon . 11: 00 Opening hours: 11:00 AM – 4:00 AM the next day
Open year-round Parking available: 9 spaces available Ordering via ticket machine Total 18 seats Todai Ramen Regular 750 yen Todai Ramen
Rich Regular 850 yen For customers ordering ramen: Unlimited
rice (Daido Main Store only) Table eggs are free, as many as you like! Table condiments : Chili oil, pepper,
vinegar, raw soy sauce. Customers arrive promptly . Three customers arrive . Tokyo University Ramen with extra pork
slices (with seasoned egg) Rich (large),
Rich with extra pork belly slices ordered. Boil noodles. Add tare sauce . Warm soup in small pot. Pour soup into bowl . Place boiled noodles into bowl. Let noodles and soup meld . Bean sprouts , green onions, menma. For the extra meat , add sweet-and-salty
braised pork belly slices . For the rich Tokyo University Ramen, add
garlic and pork backfat . Rich Tokyo University Ramen with extra
pork belly slices is complete. Rich with extra meat! Cut the seasoned egg topping and place it
on top . Todai Ramen with extra pork slices
(additional seasoned egg) . The large rich Todai Ramen arrives. An order for gyoza comes in. The gyoza is ready . Customers from Hong Kong arrive. Customers keep coming in . Regular Todai Ramen, Rich. Ordered
unlimited rice . Rice arrives. Quickly make tamago kake gohan with the
table egg. Tokyo University Ramen . Making Tokyo University Ramen Rich. Tokyo
University Ramen . Tokyo University Ramen Rich. First, a big gulp of the rich pork bone
soy broth … Delicious! Took a bite of the rice with raw egg, then savored the soup right away . Cracked a raw egg into the ramen . Mixed the egg with the noodles to enjoy
the mild richness . The rich flavor makes the plain rice
irresistible… A couple visiting Tokushima on vacation came here first thing in the morning
specifically for this ramen . The flavor is really robust , goes great with rice, and of course , it pairs
perfectly with the egg . It’s incredibly delicious! Delicious! Prepare two bowls of Todai Ramen . Savor authentic Tokushima ramen and
leave with a smile . Lunchtime arrives and customers stream
in. Bright, energetic voices fill the air . Prepare three bowls of Todai Ramen and
one bowl of Todai Ramen (rich broth) . Ramen bowls finish one after another . Todai Ramen . Todai Ramen (with added flavored egg) . Two customers arrive . Order Todai Ramen with added garlic . Prepare two bowls of Todai Ramen. Staff
: Are you conscious of serving speed ? We’re super conscious of it . We check the ticket time and the
serving time, and we try to get it out within about 5
minutes . If it takes too long at a ramen shop ,
customers won’t come back next time . We also try to get toppings out within
30 seconds. It takes 2-3 minutes to bring it to the
customer , and the noodles get soggy, so we’re conscious of that. Customers arrive. Two more customers arrive. Tokyo University Ramen (Large) with extra
garlic. 12:15. The shop is nearly full. Preparing Todai Ramen (Large) . A customer visiting Tokushima on
business. First time here ? It’s delicious! Customer arrives . Orders University Ramen Rich (Large,
with extra flavor ed egg). Orders large rice . Scoop out a
generous portion of rice. Prepare
University Ramen Rich (Large, with extra
flavored egg) . University Ramen Rich (Large, with extra
flavored egg). Blowing on the piping hot noodles,
slurping them down in one go . The rich, sweet-and-spicy soup makes the
large rice bowl disappear quickly… Finishing the large rice bowl with the
sweet-and-spicy pork slices . Drinking the soup too… Finished in no time! Since it’s handmade , I really want people
to try the flavored egg, but a lot of folks don’t know about it. I want them to eat the flavored egg . Yeah, since it’s
handmade, ideally I’d love for them to have the handmade
flavored egg placed on top of the extra
pork slices . That’s the dream. Customer arrives. Orders Todai Ramen with extra pork slices
(large bowl, extra flavored egg) . Todai Ramen with extra pork slices
(Large, Extra Marinated Egg) is prepared. Todai Ramen Pork Slice Extra Meat (Large,
Extra Marinated Egg) First , slurp the noodles coated in soup . Bite into the marinated egg , its flavor
seeping in . Then savor the sweet-spicy pork belly. The rice with raw egg goes down smoothly .
The perfect combination! Three customers arrive. Three orders of Todai Ramen come in. Customers visiting Tokushima on business . (The two next to me) say they want to go
to Todai. Staff: “Trying it for the first
time ? How’s the taste?” “It’s delicious .” (I’m) from Tokushima, so the sweet-spicy flavor is delicious.
Tokushima is all about “sweet-spicy,”
right ? I love it! Yeah! Yeah! Toda Ramen (Large) with extra pork slices. Free egg. The staff placed the egg on top for us
(usually self-service). Toda Ramen with extra pork slices (Large)
¥1050 . Unlimited rice. Free. The rich, thick soup has a deep flavor
that makes you want to keep eating rice . Break the egg on the table and enjoy. The sweet and savory pork slices are
deeply flavored and delicious! The egg and rich broth cling to the
noodles I could eat this over and over .
It’s addictively delicious! Enjoying tamago kake gohan ( raw egg over rice ) with the soy sauce on
the table . With the rich ramen as a side
, the mild tamago kake gohan is
irresistible… Staff : How many years have you been
working here? I started when I was about 17, so about 14 years . There was a period I took off for
childbirth and childcare . Staff: To keep going that long, it really shows that human relationships
are the most important thing . Staff: Do you like the shop? Even if I went somewhere else, I’d
probably come back here . So I guess I
must like it. Staff) Within (Tokushima) Prefecture we
have 5 stores, outside the prefecture we
have 7 stores . HR Manager) Outside the prefecture : Kyoto store, Osaka’s Hirakata Furniture
District store, Amagasaki store (Hyogo
Prefecture), Shiga Prefecture’s Aeon Mall
Kusatsu store . We’re mainly opening stores in the
Kansai area . (We also have stores in
Kagawa, Okayama, and Awaji Island). Staff) People say they can enjoy authentic
Tokushima flavors here . Personnel Manager) We maintain the exact
same taste across all locations . We invite you to experience the rich,
authentic bowl from Tokushima that keeps
diners coming back ! Customers have been coming since the
previous owner’s time. You never get tired of it, right? It’s a
flavor you never tire of. There’s simply no comparison . This
place’s taste is unmatched . Tanmen is only 650 yen here . Where else can you get ramen for 500
yen? Tokushima Prefecture, Tokushima City,
Minamiuchimachi 9-minute walk south from
JR Tokushima Station Established 1966 “Chinese Noodles Ajisou” Owner Mr. Inoue (76 years old) Took over the shop from the previous owner
in 1999 and continues to this day . The shop interior has an old-fashioned
atmosphere . Owner: “Since it’s a tanmen shop ,
tanmen orders are almost all we get.” Skimming the scum off the prepared tanmen
soup base. A special soup made by continuously
topping it up . A simple soup made with broth from pork
bones alone. Cutting cabbage, carefully removing the core from each
piece . Owner: The toppings for tanmen are
cabbage, carrots, and bean sprouts . Cabbage is our main ingredient . We use cabbage grown locally in Tokushima
Prefecture and Tsumagoi Village, Gunma
Prefecture. We cut the cabbage a bit larger so it
doesn’t fall apart during cooking . Staff) What did you do before opening
the shop ? Owner) I worked at a bank. There was a
dormitory for the bank employees. I helped prepare meals for the dorm . We used over five heads of cabbage a day
. Staff) What do you do on your days off ? Owner: Hiking, I guess. Yesterday I went to see the Japanese
titmice. Such cute birds ! When you give them sunflower seeds, they come right up to you. We were like, ”
Let’s go see them , ” and off we went . The founder of
“Aji-Mune” started the shop in 1966.
Staff: What kind of relationship do you
have with the founder? Owner: He provided this location. (The
founder) was renting it When the two of them got older, they said
they were quitting . We thought we couldn’t let Uncle’s flavors
disappear , so we took over . We had absolutely no experience running
a shop like this. They said , “We’ll teach you everything,”
so we said, “Alright, let’s do it,” and my husband and I We started running it,
but my husband passed away soon after . I was thinking, ” What should I do? I
can’t do this,” when a customer happened to come by during
a break and said, “You should keep the shop open.” I guess I was pushed by those words, and I’ve been doing it ever since . Cutting carrots . Homemade kimchi . Owner: Napa cabbage, carrots, and
ginger. People who like it, really like it . Staff: Is that also the previous owner’s
recipe? Owner: Yes, yes. The rice is done cooking . We use rice grown by farmers in Awa City,
Tokushima Prefecture (formerly Tsuchinari
Town ). Some people say it goes well with
tanmen and add it inside to eat , like a rice porridge. Someone who helps out at the shop arrives
for work . She’s a classmate of the owner’s
daughter and has known the owner for a
long time . She used to help out here a little while
ago . She left for a while, but after getting
married and starting to raise kids, she quit her job and came back because of
COVID . It’s super easy to work here. The owner is kind, like a mother
figure . A second mom! Checking the handmade gyoza’s quality . Owner) Before serving them to everyone,
I wonder how they turned out . Hand-wrapped one by one, handmade gyoza. The gyoza are cooked. The sample fried gyoza are ready . Staff) What kind of filling is in the
gyoza? Mostly cabbage. More like vegetable dumplings than meat
dumplings . Everything’s been passed down from the
previous owner. Owner) That’s the idea! We do it just right . We do it just right. Tasting the finished fried dumplings . Satisfied with the result! Ten small ones make one serving. We also offer a half portion (5 fried
dumplings). Those in the know already
know, but we started the half size for customers who
can’t finish ten . The price is also half: 250 yen . Tanmen, half dumplings, and rice come to
exactly 1000 yen . Customers who know how to do it right … Staff) Which menu items sell well? But Tanmen is definitely the most popular . We use delicious cabbage depending on
the season , sourcing locally grown cabbage and
ingredients. It’s locally sourced and consumed. Since it’s not Tokushima ramen , it’s a light soy sauce ramen, which isn’t
very common, so quite a few people come for it . It’s spicy with pepper , so customers know to order it without
pepper or with less pepper . The menu text hasn’t changed since the
previous owner’s time. The owner doesn’t want to change that .
absolutely won’t change it. Just slap the price sticker on top. The prices did go up a bit a few years ago . Staff) Even so, ramen is still 500 yen, wonton noodles 600 yen. Cleaning the shop for opening. Wiping down every corner of the tables . Daily careful cleaning keeps the whole
place feeling clean . The shop will open soon. Opens at 11:00 . Hours: 11:00 AM – 1:30 PM (May close
early depending on circumstances) Parking for 3 cars next to the shop . 6 counter seats, 6 tatami seats. Total 12 seats . Tanmen (Clear Soup Noodles) 650 yen.
Fried Gyoza (Yaki Gyoza) 500 yen. Rice (Small) 100 yen . Kimchi Pickles 100
yen . Table condiments : Pepper, Chili Oil,
Vinegar, Water is self-service. Customers arrive as soon as we open . Tanmen orders come in. Bean sprouts, pork, and plenty of tender cabbage. Pour in the soup . Adjust the flavor with pepper and
seasonings. The noodles are thin and straight. Separate the noodles and boil them in
plenty of water . Pour the soup into the bowl first. The wonderful aroma of the soup fills the
shop . Tanmen (Tanmen) 650 yen Regulars who visit the shop often Tanmen is rare around here , you know. It’s delicious . The price hasn’t really gone up much
since 20 or 30 years ago . Tanmen is only 650 yen. Can you find ramen for 500 yen anywhere? Customers keep coming in. An order for two Tanmen and one order of
gyoza comes in. Prepare three bowls of Tanmen. Three bowls of Tanmen are ready. Regular customers who frequently visit the
shop. (Reason for coming) The taste is
delicious. There’s just no comparison . This place’s
flavor… Lunchtime arrives . Customers keep coming
in. 11:30 . The shop is packed. Preparing four bowls of tanmen. Four bowls of tanmen are ready. Two bowls of tanmen arrive. Scoop out rice (small portion). Rice (small portion) arrives . Slurp down the rich, savory broth packed
with the umami of vegetables and pork … Slurping up the thin, slippery straight
noodles. Taking a bite of rice . The pepper-spiced soup and rice are a
perfect match! Making tanmen . A regular who’s been coming for 50 years. Everyone in the shop is lovely. The tanmen is delicious, after all. In the kitchen, the owner efficiently
washes dishes. An order for tanmen and gyoza comes in . Making tanmen. A customer visiting the shop for the first
time . (To the staff) We’re friends, you know. Delicious. It’s refreshing . I’ll be back . Staff ) How old is the building? Owner) Right after the war , so it must be
about 70 years old . Staff) How long have you been using this
tray ? Owner) It must be 40 or 50 years old . It’s well-seasoned . Staff) Have the shop tools been passed
down from the previous owner? All together since the previous owner
started . An order for Tanmen comes in . Homemade chili oil. A regular customer who’s been coming since
the previous owner’s time. Staff) Do they order Tanmen every time ? Tanmen and the Gyoza set. They never get tired of it. It’s a flavor
you never tire of . Customers keep coming in. The owner changes the water in the boiling
pot . Preparing Tanmen. Two bowls of Tanmen are ready . Wonton Noodles An order for fried gyoza
comes in. He cooks the gyoza. The gyoza are done. Fried gyoza are ready. He finishes the
wonton noodles. The wontons are boiled . Wonton noodles are ready . He makes tanmen. He silently tackles the dishes. Staff) I think you’ve been working with
Mr. Inoue for many years . What kind of person is Mr . Inoue? Well, he’s kind, never says anything bad
about anyone, and always worries about us . say things like, “Don’t burn yourself!” “You can do it, you can do it! ” He’s always looking out for you. He loves the phrase “just right” and “just
right for business.” Ordering Tanmen Soup Noodles (Tanmen) 650 yen . The savory flavors of vegetables and
pork, enhanced with pepper, create a clean
taste. The generous amount of cabbage is tender ,
sweet, and has a gentle flavor . The thin, straight noodles cling to the
soup and are delicious! Half order of pan-fried gyoza ( 5 pieces )
250 yen. These handmade, small gyoza are
vegetable-heavy and so tasty you could eat
dozens! Enjoy them with the handmade dipping
sauce! Owner’s homemade kimchi 100 yen . Small rice 100 yen . The ginger-spiced kimchi pairs perfectly
with rice! Closes at 1:30 PM Staff: Is this black phone still in use? Owner: Still going strong. Everything here is retro . Just old stuff . Staff: You’ve been working nonstop since
morning today , haven’t you ? Owner: When it’s busy , I figure I should at least do some
washing up or something . Staff: How old are you now? Owner: I think I’m 76 now . Staff: What’s the secret to keeping it
going all this time ? It’s because everyone comes to eat here. And because I’m healthy myself. That’s why
I can do it. Being healthy is the most important thing,
right? If I wasn’t healthy, I couldn’t cook. As long as I’m healthy, I’ll keep going
“so-so. ” As long as everyone helps out, I’ll keep going steadily . Slow and steady
wins the race . As long as customers keep coming , and as long as I have the strength , I think I’ll keep doing it. For my health. A 132-year-old long-established restaurant
in Ehime ! An up-close look at “Kaneto
Shokudo”! Traditional simple omelet rice, zaru soba , Chinese noodles. Imabari City, Ehime Prefecture. 13-minute
walk from Imabari Station. Founded in 1892. Kaneto Shokudo. Open from 8:00 AM. A long-established
eatery dating back to around 1892. Parking available . 7:00 AM: Sixth-generation owner Mr.
Kuwahara arrives for work . The charming interior , steeped in
history . Preparing the broth, kneading udon dough, and then the various side dishes on the shelf up
front — things like rolled omelets and
fish. Preparing those . At 8:00 , they open for business while
continuing prep work. Dashi preparation: Kombu, dried sardines . The cost is incredibly high. Dashi completed, strained. Katsudon, pork for katsu curry, salt, pepper , chashu for Chinese noodles . A rich lineup of dishes, most
meticulously handmade in-house . Preparing Chinese soup stock: carefully
skimming off impurities, straining,
cooling. Noodle making : salt water, kneading, forming crumbly udon dough. Transferring to the noodle machine. Gathering and stretching the dough . Joining two rolls of dough into one. Cutting the dough, udon complete. Boiling the udon . Boiling time: 10-15 minutes. Rinse cooked udon in cold water. Open 8:00 AM . Mon/Thu/Fri 8:00 AM – 3:00 PM. Sat/Sun
8:00 AM – 7:00 PM. (Closed Tue/Wed) Table seating, raised tatami seating. Udon 400 yen, Soba 450 yen , Chinese-style noodles 600 yen, Zaru soba
750 yen, Egg rice bowl 600 yen, Chicken and egg
rice bowl 700 yen , Pork cutlet 650 yen, Fried chicken 400
yen . Table condiments : Pepper, Shichimi
pepper, soy sauce, sauce Customers come in seeking breakfast Ordering salt-grilled mackerel as a set
meal, two each Making miso soup Cracking an egg into it Kinpira burdock Serving rice Egg-topped miso soup complete Grilling the mackerel One side is the belly, the other
the tail. Which do you prefer? Is this okay?
Yes, here you go . It’s delicious . A regular customer who’s been coming for
three generations . Not just udon, but various things. From
morning like this , we can serve
breakfast, and it’s fast. Really fast . Order, eat
immediately, and leave . It’s delicious. Whatever you eat, really . A man casually walks in . Orders Chinese noodles. Prepares Chinese noodles. Adds menma, chashu, scallions, and it’s done . Chinese noodles: 600 yen . This regular orders katsu curry and a
small udon. Making the katsu curry: Cutting the katsu, pouring the curry over it . Katsu curry: 950 yen . Served with a generous amount of
Fukujinzuke pickles . Staff: Do you come to the shop often? About once a week. It’s been about 50 years now. Half udon and katsu curry. (What do you usually order?) Pretty much
this kind of thing . Prepare the katsu don. Cut the pork cutlet. Add the cutlet to the broth. Seal it with egg. Place the toppings on rice . Katsu don: 800 yen . Prepare the Chinese noodles . Pour in the Chinese soup. Top with green onions, chashu pork, and
bamboo shoots . Chinese noodles complete . Staff) Why did you decide to take over
the shop ? We’d been living in Osaka all along, but when we had kids and came back, that’s when my grandmother was running
this place . She needed an heir. My uncle was doing it,
but he only had daughters. ‘ say, “Isn’t there anyone?” That’s how it
went. We started helping out, then took over. Since I was the only male descendant left
in my generation … A map from around 1909 . Even on old maps, “Kaneto Udon” is
already marked. 10:02 Transfer the cooked rice to a wooden tub. Make barazushi . Carrot, bamboo shoots, sushi vinegar. We make everything from scratch, even the
vinegar. We make all the basics in-house : tempura
batter, sushi vinegar, dashi stock. We
make it all. Add shredded omelet, green peas , and
pickled ginger. The sushi roll is
complete. Cover it with plastic wrap. Stuff the vinegared rice into the inari
pockets . Cover them with plastic wrap and arrange
them in the case . Besides the set menu, you can pick what
you like . Sushi roll: 300 yen . Inari: 150 yen each. Make tamagoyaki. Udon broth. Shape it with a bamboo mat . Tamagoyaki as a side dish. Tamagoyaki 300 yen. Ordered katsu rice. Pour demi-glace sauce over it. Katsu rice 950 yen. The demi-glace sauce blends into the pork
cutlet, creating a nostalgic flavor . Comes with a mini salad . Nabeyaki udon. Prepare the asparagus meat rolls for
takeout orders . Coat them in sauce to finish . Takeout. You know, like these side
dishes and such. Everyone takes them home,
you know. Making fried oysters. Plate them and done. Two women come in. Ordered omelet rice . Making omelet rice . Stir-fry rice and ingredients . Ketchup. Fry thin omelet . Place ketchup rice on omelet. Transfer to plate . Pour ketchup over it and done . Here you go. Omelet rice. Omelet rice 850 yen. Omelet rice . Oh , it’s been a while. I used to come here a lot back in the day
. used to come all the time. It’s delicious, you know. Whatever you eat Make zaru soba (large portion). Serve in a
bamboo basket . (Large Portion) 1000 yen My kid won’t accept zaru soba unless it’s
from this place. He loves it with quail eggs in the zaru
soba . Meat Udon 650 yen Make Oyakodon Cover the ingredients with egg Oyakodon Make Chinese Noodles Chinese 2 Tempura Udon Make Omelette Rice Chinese Noodles, Kitsune udon. A regular
ordered two omelet rice . Yeah, it’s delicious. I was in the mood for omelet rice today ,
so I went with that. Rice ball . Omelet rice (large portion) 950 yen . Welcome. Here you go. Sorry to keep you waiting. It’s a favorite spot, so I stopped by on
my way back from running errands . Staff: How many years have you been
coming here? Since I was a kid. The taste and atmosphere haven’t changed . It’s delicious . Tempura udon ready . Tempura udon 800 yen. Meat udon . Chinese noodles (no scallions). I think I came about a week ago last time. It’s consistently good. The flavor suits
my taste . Ordering Nabeyaki udon . Fish cake,
fried tofu, egg, chicken, shiitake
mushrooms . Thin fried tofu, fish cake,
and long green onions. The piping hot Nabeyaki Udon is ready. Nabeyaki Udon: 900 yen . Making Curry Udon . Dissolving curry powder. Mixing it with reduced broth and
ingredients . Curry Udon: 800 yen . A customer for omelet rice . Katsudon. Ordering the super popular Chinese Soba . Chinese Soba: 600 yen. The clear soup packed with the flavor of
the secret udon broth and the umami of
chicken bones and vegetables. Ordering Nabeyaki Udon . Nabeyaki Nabeyaki Udon 900 yen Broth with a distinct dried sardine flavor Closes at 19:00 Established in 1989 “Nabeyaki Ramen
Mayumi’s Shop” The shop exudes an old-fashioned
atmosphere. Second-generation owner . It’s been three years since taking over
the shop from the first-generation owner,
her mother . The previous owner, Mayumi Okamoto (74
years old) Owner) Opened in Heisei 1 (1989), started Nabeyaki Ramen in Heisei 9 (1997) . Mother) At first , we ran an okonomiyaki place and a candy
shop. Mother) Once we perfected the soup flavor , we
started the ramen shop . Soup simmered this morning . Base uses chicken bones (old hen bones) . Mother) Our ramen uses the most onions. We get the sweetness from onions . Other stuff (unnecessary) ingredients. We use onions from Awaji Prefecture during
warm seasons and from Kitami during cold
seasons . Owner) If you chop the onions up too
much, it makes the broth cloudy. We add them whole, skin and all. (Add them
whole). Remove the skin from the old hen thigh
meat . Owner: “Doing this also removes any
gaminess and makes it easier to eat .” Owner: “Yeah, it’s about 10 kilos. With
both sides, the skin removal is complete. Remove tough tendons and any remaining
fat. Carefully perform this detailed work . Put it in a bag and remove the air . Owner: About three bags are a day’s
worth. Cook the rice. Cook the washed rice in the rice cooker. Owner) I really want to use stuff from
Susaki if possible . We use chikuwa from
“Kenka-ma” since their factory is nearby . Owner) We use local soy sauce and chikuwa too .
For the noodles, we use noodles from
Kansai Menkyo in Kochi City . Staff) So, are the noodles for nabe-yaki
ramen a bit different? Owner) Yes, we make them less prone to
stretching. They retain firmness at the end . The ingredients we use haven’t changed
since my mother’s time . Staff) Why call it Nabeyaki Ramen? Since the owner was little, Mayumi-san
made Nabeyaki Ramen as a home dish . Mother) Back in the day, there was a
place called “Taniguchi Shokudo.” (A shop
in a back alley of Susaki during the
1940s) The ramen at Taniguchi Shokudo was
incredibly delicious. It took years to recreate that soup . Carefully folding each paper towel one
by one . Owner) These are for wiping faces. Owner) This one’s for wiping sweat. Paper towels
(for hand-wiping) are for everyone. The face-wiping towels were something Mom
started out of thoughtfulness. Vacuuming every nook and cranny. Carefully wiping down the tables . The shop will open soon . Opens at 11:00 . Parking: Two spots near the shop. Total 19 seats: 4 tables for 4 people, 3 counter seats. Nabeyaki Ramen (Soy Sauce/Salt) Regular
850 yen Garlic Hormone Nabeyaki Ramen Regular 1100
yen (Now a regular menu item) Table condiments : Chili powder, pepper . Refrigerator with towels and drinks . Towels are free to take. (Cloth towels
are for wiping sweat) Drinks sold. Four customers arrived right at opening . Ordered three Shoyu Nabeyaki Ramen and one
Garlic Hormone. Preparing Nabeyaki Ramen : Add secret sauce using Suzaki soy sauce . Pour soup through a strainer . Add flavorful oil from the chicken bones
. Boil noodles . Drain quickly and add to pot . Let noodles absorb the soup. Add egg and green onions . Cover. Nabeyaki Ramen complete. Make Garlic Hormone Nabeyaki Ramen. First, savor the rich , deep soup . Blow on it. Slurp the hot, firm noodles. The chicken-infused broth clings to the
noodles—delicious! One male customer arrives. Orders salt-flavored nabe-yaki ramen with
extra-firm noodles . Preparing salt-flavored nabe-yaki ramen . Staff: “Only two seconds boiling time? ” Owner: “That’s right!” Here , it gradually absorbs the soup and
softens . The flavor changes depending on
how the customer eats it . Staff: Do you
come to the shop often ? No, it’s been a while . Staff: How’s the taste? Delicious! I don’t think many places offer salt
flavor, do they? The owner’s classmate visits. Orders Kimchi Nabeyaki Ramen (Soy Sauce,
Extra Large) and Rice (Large) . Garlic Nabeyaki Ramen (Large) Rice
(Small) ordered. Kimchi hot pot ramen and garlic hot pot
ramen being made . Owner) This person is a classmate, but he doesn’t really like meat. A little
less meat, please. Kimchi added. Garlic hot pot ramen (Large) completed. Pickled daikon radish served on a small
plate . Kimchi hot pot ramen finished. Kimchi hot pot ramen (Extra Large)
completed . Mmm! Delicious! Staff) How often do you eat here? About once a week . (What they ordered) Kimchi Soy Sauce
Extra Large (Garlic Hot Pot Ramen) This is large. When it’s hot, I don’t really feel like
eating hot food , but still, it’s delicious . Sweating while eating . Two customers (male and female) arrive . Lunchtime arrives, and customers start
coming in one after another . Ordered Hot Pot Ramen (Regular) in Soy
Sauce and Salt. Ordered Hot Pot Ramen (Regular) in Curry
and Soy Sauce . Ordered Hot Pot Ramen (Soy Sauce,
Large). Making Hot Pot Ramen (Salt) . Wow! Customers visiting from Himeji, Hyogo
Prefecture Their first time trying nabe-yaki (ramen) (They ordered) soy sauce and salt . Delicious. Light and refreshing, the broth too. Japanese-style
broth. Made curry nabe-yaki ramen. Made nabe-yaki ramen (soy sauce, large) . Two customers came in. 11:50 . The shop was almost full. Order for nabe-yaki ramen (soy sauce) came
in . Two customers came in . Ordered first-in rice porridge nabe-yaki
ramen . Garlic nabe-yaki ramen (Extra Large) and
rice (Medium) ordered . Made the rice porridge pot-roasted ramen
and garlic pot-roasted ramen . The rice porridge pot-roasted ramen is a
dish with rice and noodles together . Added noodles. Rice porridge pot-roasted ramen completed. Finished the garlic pot-roasted
ramen . Orders for salt and soy sauce
pot-roasted ramen came in . Salt pot-roasted ramen completed . First-time customer : “Damn, this is
good!” This! Yeah! Delicious! Rice order comes in. Make rice porridge
with leftover soup . Simmer for a while. Customers on a motorcycle tour. As delicious as always. I had the salt ramen, but it was delicious! Two customers arrive. Order pot-roasted ramen (soy sauce) . Make pot-roasted ramen (soy
sauce) . Customers visiting from Aichi Prefecture
. We saw this place on TV, so we really wanted to try it once . Yeah! Delicious! Two customers came in. They ordered Nabeyaki Ramen (Soy Sauce,
Large) and Rice (Small) . Mayumi-san made the Nabeyaki Ramen (Soy
Sauce). I’m here for work today . I come this way maybe once or twice a
year . Today I’m having the soy sauce flavor of
the Nabeyaki Ramen. I like the taste of the soup . It’s delicious . They ordered Nabeyaki Ramen (Salt). Nabeyaki Ramen (Salt) ¥850 . The soup is delicious, packed with the
sweetness of onions and the umami of
chicken bones … The soft-boiled egg is a welcome addition. The carefully prepared thigh meat from
mature hens has no gamey taste and becomes
more flavorful the more you chew. The firm, thin noodles let you enjoy how
their texture changes over time . The set’s pickled daikon radish has a
crunchy texture and a simple, rustic
flavor . We ordered extra rice to make rice
porridge . Making rice porridge . Rice porridge (Rice: 200 yen) The rice soaked in the deeply rich broth
is absolutely delicious! Thank you for the meal! Closes at 3:00 PM Owner: I guess I changed about three
years ago . Mother: I never taught him any of the
methods . Staff: He just watched and learned , I guess.
Owner: I’ve always loved ramen, so there’s not a day I don’t eat it . Staff: So ramen is really your mother’s
thing? Owner: Yeah, I loved this nabe-yaki style . It’s like I grew up with it . I never get tired of nabe-yaki.
Seriously, nabe-yaki ramen has such depth. Truly. The taste of Susaki passed down through
generations . Please come try a bowl you
can only experience here! Ohama-cho, Imabari City, along Prefectural
Route 161 . Established 1992 . “Sho-Man”. Parking for 5 cars. The owner, “Miko-chan”, was born and
raised locally in Ohama . Table seating. Tatami seating. The iron griddle used since the shop
opened is still in active service . Staff) How many years has the shop been
open? 32 years. Most people come to hang out. It’s like a hangout room, you know ? I’ve got tons of friends. Nothing but fun times. Full of happiness. Here’s Meiko-chan dancing. Meiko-chan is on the far right . Even this coffee cup… I’ve never
bought a single one. They’re all gifts. Everyone brings them like this. But you know, we don’t treat them
carelessly. Even with these, we put flowers in them like this. We have several regular groups. Just those people alone… We all have fun. Enough to get by. Staff) Was there a reason? My kid said they wanted to go to school . I was delivering milk, delivering Yakult ,
sewing towels … that’s all I did. If they were going to university, doing just that would be tough. So I thought , “Why not try running a
shop?” I picked up a griddle a yakitori place was
throwing away . Been using it for 32 years. Opened the shop without buying a thing,
haha . All this stuff is hand-me-downs. Before starting the shop What did I do
before? I looked after my grandparents. I got married at 20 and lived with my
parents the whole time. It was tough. After years of caregiving, I opened this okonomiyaki shop . This is home.
Mine. When I step outside, it feels great. From here , you can see this beach and the island. Nice, right? Making the okonomiyaki batter. Add flour to the dashi. Curry powder. Mix it all together. Mountain yam . The okonomiyaki batter is done. We used to make two at a time, but today we said , “Let’s try making just one
at a time.” Cabbage too . Everything’s gone up in
price. went up, you know . It’s a 10,000 yen difference a month. Cabbage is crazy expensive. 248 yen. If it’s a bit bigger, it goes over 300
yen. These are Tamagawa Town eggs. They’re truly farm-fresh . A friend buys them for us . They bring eggs laid that very day. It’s
so kind . Everyone helps us out . Eggs. If we sell almost all of these, you know. If we sell a lot in a day, like this much, it feels like the day is
done . If we don’t sell them, If we sell this much and that much, it’s
not bad. My feet hurt. Meat from Tsutsui Butcher Shop . Tempura crumbs. Self-service aosa seaweed. Noodle shop. Morning routine: watering plants . Table condiments : spicy sauce, ichimi
pepper. Open at 11:00 . Okonomiyaki 650 yen. Yakisoba 650 yen. Modern-style yakisoba (soba) 850 yen . Customers arrive right when we open . Welcome!
Hello. Two people sit down. Modern-style okonomiyaki (with noodles)
order placed. Sauce. Batter. Cabbage. Pork . Tempura bits. Cooked on the griddle . Egg. Sauce . Ready! Add seaweed please . Modern-style okonomiyaki (with noodles) . Mom, I’m eating. Here you go . Today, you know , the noodle-included modern
style . It’s delicious . These noodles are easy to eat, right? (Taste) Perfect as always . It’s been a while since I had this . Okonomiyaki order. Got it. Staff) What kind of person is she?
Miko-chan , she’s lively and funny . The yakisoba is delicious too. Cabbage, pork , tempura bits , sauce . Ready . Thank you. Add nori. Staff) Today, is that for takeout? My house is close, so I’m just having it served on a plate . It’s okonomiyaki. At Shoman , it’s a popular item. I always think the taste never changes and
it’s delicious . Welcome! A man came in. Pepper. Modern-style yakisoba (noodles). Generous sprinkling of aosa seaweed . Clean plate. My dog is at the vet right now. Getting checked
up . He was spinning around. Thought it had a nice vibe. It was delicious . I’ll probably be coming here for lunch
since I’ll be visiting the vet often . Customers kept coming in. Tempura bits. Yakisoba. Staff) Do you often come here for takeout? The okonomiyaki is delicious too, but
today it’s yakisoba. Miko-chan’s place has always had the same
great taste. We’ve been coming here for ages. Modern-style yakisoba (soba noodles) , okonomiyaki . Delicious . 12:24 Order for okonomiyaki and yakisoba . Okonomiyaki, yakisoba . Yes, thank you. Regular customer arrives . Okonomiyaki , aosa seaweed . Let’s eat! Delicious. The taste never changes. Staff) Do you come to the shop often? I come. There’s not a week I don’t come. We’re good friends . I stay for hours . Have some coffee . My husband catches sea bream, so we sell
sea bream rice in packs. We sold the packs for 250 yen. He catches it , so it’s free . Miko-chan, it’s delicious! Really? Thank you. This commercial two-burner stove has been
used for years . This iron plate has absorbed the flavor, so I feel like the taste comes from this
plate . That’s why I think this plate is precious and won’t
replace it. For first-time customers , most leave saying it’s huge, super big,
and they’re stuffed lol . Staff) What about your personality? Just like this. No frills. Even to first-time customers , we talk like they’ve been coming for
years. I think it’s this personality that keeps
them coming back . I’ll be back! See ya ! It was delicious! It’s like a complimentary item, you know ? I’m in a good mood too, so I’m
happy. I want everyone to come. Even if my legs are bad , even if I can only make five or ten a
day , I want to keep the shop open forever . Nice eggs, right? Self-service aosa seaweed . Okonomiyaki 650 yen . Fluffy batter packed with seafood broth
flavor. Loaded with cabbage for amazing
volume and taste. Yakisoba 650 yen . Chewy yakisoba noodles coated in savory
sauce… Filled with pork for satisfying chew. Closes at 3:00 PM. A shop beloved by local regulars .
Okonomiyaki brimming with the owner’s
heart.

0:00　高知）まんしゅう 本店
地図　https://maps.app.goo.gl/vbqxBGjrYJduGrE39
住所　高知県高知市城見町９−３
URL　https://youtu.be/AMWzqPx26I8

21:38　徳島）ラーメン東大 大道本店
地図　https://maps.app.goo.gl/cVHSHkh89dbNVNAT7?g_st=com.google.maps.preview.copy
住所　徳島県徳島市大道１丁目36
URL　https://youtu.be/dPKg8YXfOiI

41:37　徳島）中華そば 味宗
地図　https://maps.app.goo.gl/yDadCJ2Cwbo1eQxt7
住所　徳島県徳島市南内町２丁目１６
URL　https://youtu.be/aZ0pqiTm4Io

1:06:11　愛媛）かねと食堂
地図　https://maps.app.goo.gl/GPL3GunGxcSNiLuj9
住所　愛媛県今治市室屋町１丁目２−１６
URL　https://youtu.be/e5KARpuKsPc

1:39:23　高知）鍋焼きラーメン まゆみの店
地図　https://maps.app.goo.gl/rG7a1UUAGZ1urdD19?g_st=com.google.maps.preview.copy
住所 高知県須崎市栄町１０−１４
URL　https://youtu.be/uEgVSs7Q_GE

1:59:06　愛媛）昌万
地図　https://maps.app.goo.gl/9NJqVMMbvjHDEAHJ6?g_st=com.google.maps.preview.copy
住所　愛媛県今治市大浜町１丁目３−１６
URL　https://youtu.be/S6N9HHBeNyM

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