たった１６席に大行列。最強二郎系の濃厚ボリュームラーメンに大食いアニキが集結する！

たった１６席に大行列。最強二郎系の濃厚ボリュームラーメンに大食いアニキが集結する！

Uh, I’m Tomochi Takagaki from Ramen
Takagaki. Yes. Thank you. Done. Sakutax . Of course, the clay will rise. I chose the option to leave Osaka for a
bit and then come back . So, um, one thing was that I was chosen
to start at a place that was past its
prime ramen-wise , and in less than a year
, I was appointed manager . I learned the
business side, the numbers part , and I’d
always kind of thought I wanted to do my
own thing someday. I’d go eat there myself and feel , “This is delicious , ” and I guess I was indebted to Mr. Kudo
as a person,I was indebted to him , but when I decided to strike out on my own,
well, my wife was still a beautician at the time . She agreed to take over my shop, quit
her job here, and helped me adjust
everything so I could focus entirely on
this new venture . Well, from here on , of course, it’s for my wife
and me , but also to repay the debt of gratitude I
owe to the customers for everything
they’ve cultivated over the years , and to the colleagues who worked alongside
me. We want to express our gratitude to
everyone . This Takagawa Ramen will reach its grand finale on December
31st . That’s the kind of journey it’s
been. So, my wife loves it , and our daughter just got married . She was taking her high school entrance
exams around 2016 or 2017 . 2016, 16. This is three types. Yeah. Yes. When we clean the broth, we take the bones back up to prevent
deterioration , keeping the bone marrow
extract intact. We reuse that later . This is the method Mr. Kudo taught me . Ah, yes . Yes. It’s been about 12 minutes now . It’s not ready yet. Hello, everyone . I’m Satoshi Takagaki from Ramen Takagaki
. Today is December 31st, New Year’s Eve . I imagine it’s a tough day for everyone. I’m truly grateful you all gathered here
despite the heavy rain. So, um, well , for two years , I was training
in Osaka with Nagai . What I cultivated there , I want all of you here in Wakayama — I
was born in Wakayama— I want you all here
in Wakayama to receive everything from
those two years of training .And , um, the customers I met during those two
years , and the strong comrades who came today —
it’s thanks to their support that I’ve
been able to reach this moment , um, this
place today . Now then, um , we have about
10 minutes left. We’ll hold the press
conference , so please wait just a little longer .
Thank you. Sorry. Please get ready. Wait a moment. Here you go . Should we bring ginger or toppings ?
Yes, sir. Eyes open . Yes , sir. Please. Thank you . Coming . Here you go . Sorry to keep you waiting . Let’s eat. One green one, right? Got it . Number 5 , here you go. Hope you enjoyed the flavor . I did . Also, I finished the bowl completely, so
it was really delicious.Thank you. Work
hard and take care. It was a feast. Thank you. Thank you very much. Please be
careful on your way home. Oh, long… Thank you very much. Thank you. Thank you
very much . Yes. Oh, #8 , 200 yen, mini-sized with less toppings,
right? Yes. Cut it later. Just put it on top for now. Closing up. Ramen, 300 yen. Here you go . We don’t do the “doka” thing . We do.Thank you. Ah, is the spicy okay? Priority . Quite a few people are doing it, huh? Even our customers . Yeah. About 34%
of them are doing it . If anything , that’s become the standard for everyone
. Though some people do add extra . Yes. This . This extra. Extra. Extra. Extra. Thank you. Thank you. Here . Ah . Here . 300 with less veggies, and there’s more later . Extra. It was super delicious. I kinda had this
image that Ichiro-style was more bland,
but I don’t know why, it was really tasty.
Super. Yeah. I was a bit relieved. Yeah. I was kinda worried since it wasn’t lined
up properly , wondering what would happen . But since it’s open, maybe that’s just
how it is . Okay . Everyone who rushed to the brand opening ,
I truly, from the bottom of my heart, thank you.Well, reaching this grand opening was only possible because of everyone’s support . I believe we arrived here thanks to your
opinions and advice . We’ll continue
moving forward, bringing value to
everyone’s community . It’s been a long journey , but thank you all for being here from
early morning until late . Thank you. Yes. Shia. Oho . Welcome. Thank you. Welcome. Welcome . Thank you . Ah, yes. We’ll prepare it for you . Agematsu-kaku-wan. Thank you. Welcome . Welcome. Please. Tette tete ta . Yes, please . For two guests . We’ve been waiting. Thank you as always. Thank you very much . Thank you for being careful with your
feet. Thank you. 234 , here. Please . Yes. Yes, sorry. I’ll take it right now. Thank you . Thank you. Thank you. I did . Sorry to keep you waiting. I’ll take that cold foot. Yes. Thank you. Here you go. We’ve kept you waiting . Yes. One body, a little tangled, please.
Yes. Thank you . Ah , I did it twice. Ah . That’ll be three. Sorry, it’ll take a little while.
Thank you. We’ve kept you waiting. Thank
you . Thank you. Sorry. Well, I’ll take it now. Thank you very much. Thank you. From … Thank you. Thank you for waiting. Thank you. Thank
you . I did it . Eh ? Ah . I did it . What happened? Thank you . Thank you. Thank you. Thank you for waiting.
Sorry . Thank you very much. Thank you. Thank you for taking care of my feet.
Thank you very much. Thank you. Thank you very much. From 19, I entered the world of Chinese
cuisine and trained at a French-Chinese restaurant
until I was 36 . While training , my desire to become independent grew
stronger . I had a connection in Toyonaka City , so I opened that restaurant near Hatsutori Nishi Bridge . It’ s a
light Chinese cuisine with minimal
additives , so I wanted to deliver Chinese food that
isn’t greasy , suitable for children and adults alike .
That’s why I set this place up. I believe that . Table 210 , your table is ready . Table 211 , your table is ready. Welcome
. Thank you for waiting. Table 2115, your table is ready. Thank you for waiting . Please have a seat . Here you go. Table 216 , your breakfast
is ready . Yes. Yes. Thank you . Alright, welcome. Good morning. Welcome. We apologize for the wait, customer at
table 9. Thank you for choosing our
restaurant. Please come in . Please take your time . Ah, this is your second time. Second time? How did you find us
before? Well, I pass by quite often for work. Alright then. Look at the sign . Yes. Um, the two-egg ramen special or
something like that. Ah, yes. It was
delicious . Thank you. Yes.Thank you. Are you okay? I’m fine. Yes. Thank you . Here you go. Yes. It’s ready. Here you go . We’re sorry for the wait. It’s ready
. Customer waiting at table 227, sorry for the wait. Yes. Yes. Customer waiting at table 228 . Ah, it looks like it’ll be ready soon . Yes. Yes . What kind of noodles ? Three-ball. Three-ball . Yes. Thank you. Yes. Customer waiting at table 229 , sorry to keep you waiting . Isn’t it big ? Yeah, it’s big . Is this your first time eating this? No,
well, I come here pretty often with my
family . Yes . My whole family loves this place. Oh, really? Huh. So you order this Mega then. Oh, yeah. My brother eats this with me
too. Yeah. Yes. Can you finish it all by yourself? I can. I did. That’s amazing. Customer waiting at table 31. It’s red . Thank you. Thank you. Yes, thank you. Here you go. Yes. Yes. Yes. Here you go. Yes, here you go . Table 238, Table 239 , sorry for the wait . Yes . Yes. Thank you. Here you go. Yes.
Thank you . Thank you . Thank you very
much . We really appreciate it. It’s not
often you can park trucks like this , right? Yeah. Yeah. That’s right. Yes . Everyone else is fine too. Yes . Yeah. Coming in. Yes. Yes, please. Customer waiting at number 242 , thank you
for waiting. We served the customer waiting at number
243 first. Thank you. We served you first. Aren’t you all a bit too efficient? Ah, maybe you’re just used to it? Ten years? Ten years. Ten years. And then just under six years. Six years . But it’s been about three years now , right ? Three years. Yeah.Opening the door. Take your time. My first licensed vehicle was a 4-ton truck . Really? Yeah. My first job came pretty early . That’s right . Yes. After that , I had a long gap of several
decades , but I really wanted to drive again …
Oh, I see. Huh? Sorry to keep you waiting. Night shift . Customer waiting at table 253 , we’re ready for you. Here you go. It’s a huge portion. That’s quite a lot, but I think I can
finish it . I usually go to places like Jiro, so
it’s fine . Oh, really? Oh, it’s delicious. We apologize for the wait, customer
waiting at this location . We apologize for the wait. First, customers waiting at 259, 260, and 261 . Customers waiting at 264 and 265 .Yes.
Yes. Customer waiting at table 258. We’re sorry for the wait . Customer waiting at table 266 , we’re sorry for the wait. Yes, thank
you. Thank you . Thank you . This is Omori. Yes, customer waiting at table 267 , we’re
sorry for the wait. So, I’m still only in my second year or so . Oh, really ? Yes. I’m heading to Tokushima after
this. Tokushima? Yes.It’s still close. Oh, I see. How long does it take? About five hours, I think. Oh, I came here from Hiroshima today and I’m going to this special place again . I think it’s the regular soy sauce
Shinobu one. Oh, I get to eat this every
time now. Oh, you do that often? Yeah. Huh. This is good. This is the 4t, right ? Yeah. Order it. Tamashōyu Ramen and rice. It was super delicious. Yeah. I think about trying something different,
but I always end up getting the same
thing. I really like this flavor. Huh? Yeah. Ah , thank you. Customers waiting at tables 294, 295, 296,
297, and 298 , thank you for waiting . We have a customer waiting at table 299 . Please come. Customers waiting at table 300 , thank you
for waiting. Customers. After work . Yeah . I was super hungry. Decided to go.
Decided to go. Happened a lot,
huh.Couldn’t stop. Managed to eat. Had plenty of room. Customers in town , sorry for the wait. Huh? Customers waiting at destinations 91, 90,
92, 93 . Originally, you know, coming back from
fishing. We go fishing in Osaka a lot, just the two of us . Yeah. Yeah. On the way back, we always stop here.
Yeah, yeah . So whenever we go out, it’s like we come
here and then head home.Standard,
standard, standard . Is this the same as the regular ? It’s
crazy delicious. This is the kind of
delicious that makes people line up. Ev’gata . Well, you know, it stays open late, so
if you get hungry at night, you just come
here. Yeah. Yeah. Yeah . It doesn’t stay open forever. I looked up 24-hour places and found out
this one was here . I’ve been here a few
times . Oh, really? Yeah. It’s a bit cheaper and tasty . Yeah. Ah , sorry to keep you waiting . Here you go. It’s a medium size now . Yeah . Well, I want to ride a big one . I want to go for a big one, like a
trailer . Wow. I’m really grateful . Yeah. Honestly, even if I think about going to a
convenience store, well, I mean, with
this, I still can’t really get in. Yeah. But if it were one of those trailers
parked next to it, I definitely couldn’t
fit. Yeah. It really has to be a place like
this . I mean, I’ve been doing this for 11
years , and there have been some tough
times . Well , when you’re doing it alone , it’s
like… tough, right ? But you just gotta do it . Yeah, right . But it comes out well . Yesterday, yesterday, yesterday…
yesterday, what should I do about where to
come? I did it. Yes. Please. Ah, good. By the way, where did you come from? Ah, I loaded up in Kanagawa and came here from
Kanagawa . I come for a week, so when I do, I always
make sure to stop here . Next , customer waiting at number 9,
sorry to keep you waiting.Yes, thank you. Customers waiting at number 148, we apologize for the wait . Regular . Regular . Yes . Customers waiting at numbers 153,
154, 155 , and customers waiting at
numbers 156, 157 , yes. Customers waiting at seats 160, 161, and
162 , sorry to keep you waiting. Is this it? This one. Huh. Is this the 10-ton ? The warm bukkake with pork balls from the
takeout counter . My favorite saying is “God resides in
the details,” you know? So, are you two doing this together? Yes. Yes. Are you brothers ? Yeah . Do you cook rice with a machine? Yeah, yeah. Yeah. What do you use rice for at lunch? Yeah. We have rice bowl dishes . Yeah. Super simple stuff though. Yeah. Well, in terms of origin, it’s from
way down south. Like Miyazaki, you know, the flavor … the richness, I guess. Yeah. We want a robust flavor over here , while over there we want the
aroma or fragrance. So over here we’re making dashi with
macker el flakes and sardine flakes . Yeah . We’re making dashi with mackerel
flakes and sardine flakes . We’re making
dashi with mackerel flakes and sardine
flakes. We’re making dashi with mackerel
flakes and sardine flakes. We’re making
dashi with mackerel flakes and sardine
flakes. We’re making dashi with mackerel
flakes and sardine flakes. We’re making
dashi with mackerel flakes and sardine
flakes. We’re making dashi with mackerel
flakes and sardine flakes. We’re making
dashi with mackerel flakes and sardine
flakes. We’re making dashi with mackerel
flakes and sardine flakes. We’re making
dashi with mackerel flakes and sardine
flakes. We’re making dashi with mackerel
flakes and sardine flakes. We’re making
dashi with mackerel flakes and sardine
flakes. We’re making dashi with mackerel
flakes and sardine flakes. We’re making
dashi with It stays submerged for the full 40
minutes, so the temperature rises slowly, right ?
That makes the kombu dissolve easily. Hmm. So sometimes you deliberately go faster.
Chicken, chicken breast. What’s this
chicken for? This is for chicken tempura. Right. The deboning process . The separated parts are each cut into
pieces. Yeah. Well, this is basically for chicken
tempura. This one, we can’t really cut it
into very large pieces, so we have a bowl
dish that uses smaller pieces. We mainly use it for that . Yeah. I think a lot of other udon shops do this
surface, gas it off, and then bang it down
hard , but we don’t do that here . Yeah . It’s soft . Yeah . Even though it looks like this. Yes. If you press it too hard, it’ll crush
right away . Yeah. So, instead of slamming it down like that,
back in the day it was super
tedious—really, really tedious—but when we
shape the dough, we don’t grip it . Yeah. We just sort of guide it, stretching it out, pounding it down each time , and arranging it. It has a lot of
moisture, and the resting time is long too—we let it rest for two days .By doing
this, the moisture really gets in contact with
the wheat and permeates all the way through . That
creates a strong bond , and it intertwines to make a dough with solid elasticity and
cohesion. This is the key part . It gets to this point, but if you only do this much, it has absolutely no flavor . Ultimately, it’s the multiplication of this wheat and
this yeast. Yeah, if you only do one step, there’s no flavor . The richness doesn’t come out unless the temperature
hits around 96°C. We keep it at this
state, but first we bring it to a boil.
Then we adjust it so it doesn’t mix
through, and we remove it cleanly . This is strictly for beginners at our
place. Ah, that’s right. The base for the buckake is something else
entirely. Huh. It’s gotten a bit colder, so maybe it’s
coming out more? It’s coming out like crazy —maybe 44 times more ? Yeah. The quantity. Yeah. Pour it out and let it sit a bit to bring
out the full aroma. What’s in this one? Well, just soy sauce and sugar. Milliliters. And to balance that , not a light broth , but… no . Just the strong flavor of the buckwheat
noodles themselves. And once the rice is cooked, you slice it
thin like this and let it breathe a bit , so the surface gets nice and plump .
Smells amazing , right ? And this oil is the one we used
yesterday . Well, half new oil for things like fried
chicken or cold dishes, and this one we’ve
been keeping on the burner since yesterday . Huh . And over here, we’re adding pure, fresh
oil. So for tempura, shrimp, and such , we basically fry them in this oil . There’s an issue with color , so for fried chicken , it’s still better
to use oil that’s already been used a bit
. It gives a nicer color and a bit more
texture. 4 . Here you go . Please take it from here . Yeah . No, it’s better to have a reference. So, yeah, is that all? For the cold noodles, hot or
cold? Cold . You’re a baseball player, huh ? What color do you want? Any is fine. Huh? Blue. This surface feels hard to the touch , and it wobbles for about 13 minutes, but
it’s not done yet. Since nobody teaches you anymore , and there’s no god watching over you, you just predict when it’ll be done based
on experience. You set a timer as a rough guide, but it still varies. You need to constantly watch the state
inside the pot, thinking, “Should I boil
it a bit longer?” or ” I want it to stay
closed like this.” At that timing, you have to do everything
simultaneously . Oh, can I put it in the rice cooker? It’s kind of… not peeling off. Yeah. Even at school, with cameras and stuff , there’s no boundary, you know. Cook the black parts , but leave the green parts for the aroma.
Yes, I’ll wait. I think it’s okay for me
too . I guess I’ll just open it. It doesn’t
rain in the morning . Well, one of my favorite sayings is “God
is in the details.” That’s what it means to be particular
about the details . 1314 , please add chicken and egg on top,
remove the scallions, and add more chicken
and egg . Yes. Don’t boil it all at once. Just half the
amount for now . Keep adding more as needed. If you could
bring the extra to the support station,
that’d be great . The stuff that came with it originally . You put the mayonnaise in too, right ? This is instead of eggs. Yeah. If you used eggs , you couldn’t adjust the
amount per serving, right? Yeah. Yeah. Yeah. If you do it this way, you can make just
the amount needed for each order, right ? Yes. Thank you . You’re welcome. I appreciate it . Thank you. 1 . Yes, thank you. It comes with a bit of sauce . The hot buckake is served warm, you see . Yes. And we change the flavor with three types, but
for this chicken , it’s one piece, so, ah, well, maybe a
bit of yuzu and some randam too? This is the buckake style, but the starter
one is… Yes, here you go. Please have a seat. Please take this seat. Warm sake. Ah, yes. Yes. Sorry. Excuse me. But please step
down from the white one . Yes. One order of cold bukkake, large portion.
But please make it squeezed. Ah, thank
you. The sauce is super delicious . Delicious. Do you come to the shop often? I come occasionally. I see. It has a nice bite to it . Yes. Oops. Here you go. Done. Ja Cold. It’s cold.Alright, I’ll prepare the bukkake . Is extra green onion okay ? Sure. Here, bukkake with lemon squeezed
on the plate . Is that okay? Ah, it’s fine. Green onion
is okay . I’ll bring that out first, so be careful . How’s the flavor? Super delicious. Super delicious. It’s super delicious. What brought you here? Put it in . I saw it online today. Yeah. I had plans to come around here , and I love udon . Oh, really? Oh, over here . Is it different from other
udon places? Oh, the noodles are chewy. Yeah. The broth is totally different, and the chicken is tender . You can make kobu udon with it . I want to eat it quickly. It’s cold karaage and kake udon. That’s me . Yes. How is it ? Yes. Sorry.That’s right. Thank you. Yes, thank you very much. Thank you. Was it tasty? It’s delicious. How was the taste? Delicious . Delicious. Delicious. Delicious . Delicious . It’s delicious, isn’t it? If you could squeeze some warm broth from
the store’s hot broth over this, please.
This was good because it was still warm, right? Yes. Here you go. Please . First time here? First time. Yeah. How was it? The taste was absolutely
delicious. It was the most delicious udon
I’ve ever had. What is it? It was definitely delicious. The shop’s
udon was also incredibly delicious . Like this, it’s thick, so there aren’t
many places that make the noodles like
this. Yes. The guy will bring it out right away. Here, Tenno , be careful with that wachin.Yes. I want more broth . This is my first time coming to the shop . It was my first time. Is it slippery? Yes, it is. The texture, the bite … The two of us were pushing each other . If you go in the direction I’m going,
I’ll … He was the managing director at a
client company when I was a salaryman in
my 20s . That’s right. And we were only one year apart in age, so…
well, it was almost like … Yeah. Yes. It’s nostalgic beyond words . Nostalgic beyond words. Ah, well, summer was hellish work. Yeah. Well, everything’s concentrated in summer. Ah, so we both overcame that kind of thing . How many years in construction ? I did
about 10 years . Ah, 10 years. Yes. My entire twenties were just charging up,
so I didn’t do any apprenticeship, I just
dove right into this. Huh, so no one has a research award ? No one . That’s why we don’t have any fixed ideas . That’s it. Yeah, that’s it. As udon
noodle shops , we don’t have rules like “we have to do
it this way,” so we just serve it in a
bowl . Yes . Yes, thank you. Yes. Ah, ah, then ask my daughter. Um, you came from Tokyo, right ? It’s different from Tokyo. Totally
different. Totally. The softness and the flavor of the tempura
are completely different. Which do you prefer? But this one, this one . I’ll come visit again . Thanks for the meal. Thank you very much. It’s super early, but Happy New Year.
Happy New… Year. Thank you very much. How old are you
now? Money… um, I’ll be 45 next month. Hmm. How many years has this shop been open? Well, I took it over when I was 31. So it’s been 14 years now . Hmm. 14 years next February . I did about 11 and a half years in the
Umeda underground mall first, right? Hmm. Yeah. So the shop got a bit bigger then . Well, it’s fine. The old place was just
a tiny cubbyhole. Yeah. Yeah. Super cramped. Yeah. Yeah. We did everything in there . Yeah. The busiest time, maybe 130 people came? Did you work together since your brother
opened it? Well, it was like we opened it together. Oh, you two did it together. Huh. Weren’t you surprised? That he suddenly
decided to open a udon shop . Well, originally, there was a
foundation, I guess. My parents had been
running that place in the Third Building
for a long time , you know, like a
station-side noodle shop. If you can arrange them neatly and give them space , it looks nice. Like, instead of just
piling them up, placing them like this makes it look tidy. Right. The minced meat ‘s kind of clumped together. And it’s all
crumbly again. So, how many days is this? Oh, this was made on Friday . Friday. Friday evening. So, that’s exactly two days ago. Two days ago. Yeah, people who step on it… well, with
this machine, once you make the noodles in
the morning, it just gets covered in
flour. And now, while it’s sticky like
this, you stack it up again like this. Yes. By folding it back like this , it creates layers, right ? Layers form, and then you stretch it out really big,
and this time you fold it the opposite way . Yes. Then both sides fold inward , so they get compressed . The more you layer
it, the more the dough itself becomes
dense. It hardens. Essentially, the
density increases, so in exchange, the
gaps disappear. Yes. Essentially, since you’re folding back the
part that hasn’t been fully stretched and
stretching it again, there are always very
fine gaps within the dough itself. And the more times you do this, the more
the density increases, the gaps disappear,
and the dough becomes solid, meaning it hardens. But it just becomes
hard . It doesn’t translate into that
springy texture you get when you eat it.
Most people do it one more time, but I stop right
here. I deliberately aim for a slightly loose
texture, a kind of synthetic feel . Alright. See? Understand? Want to take a
look? See, like this. Like this, like
this, like this, see? There are gaps, right? Yes . And you can kind of see these layers
forming, right? Because of these distinct layers, these
pockets remain hollow even after boiling. Yeah. Yeah. This part gets soft, but only water gets
mixed in here. Right. So the inside gets watery and a bit
sticky. Of course, the dough itself has
elasticity, but the water gets in where
the air escapes, creating this secondary elasticity. That’s
the goal . Ah, I see. Right. You know , Kenji Mask … Ah , if it
doesn’t come out, I get an anaphylactic
reaction. When I inhale wheat . Huh. It’s still okay for me , but if I inhale it in the military , it
gets really bad . Well, I do it because I have to, but…
I think in the near future, we probably
won’t be able to do it anymore . Sometimes it’s completely impossible, so
for our regular customers, I tell them to
come now while we still can, because who
knows when we won’t be able to do it
anymore. Well, probably in like two or three years , it’ll definitely be impossible. Huh?
What? Yeah. It’s getting worse faster. Sometimes
it doesn’t set properly. Right now, the standard is 3600cc . Yeah. We put that in, but depending on the situation , we might add 50g more , or just a tiny
bit less. This is for increasing the water content . Apple juice . Yes. We don’t use rice
bran or anything like that.It’s too heavy . This is already 1% of the flour amount. Okay, add the vinegar. So, the hydrated dough is ready. It’s like turning it into flour. I do it without stopping , dividing it roughly
into two parts. Good. Nice. Nice. It feels a bit crumbly. It’s falling apart, but … hmm, why does the water feel well-incorporated? It’s not floury? Well, um, ah, we’ll press it tomorrow or the day after
to make noodles . So , this one here , yeah , this one was
actually sold this morning , but even so ,
time keeps passing, and it’s still
absorbing more and more. So, when we pressed it last time, the surface
here was more … well, bonded together , I guess ? Yeah, it’s not dry . I think
it’s still moist. When it’s like this, the inside is
properly matured. Yeah. It doesn’t spring back. It really feels like this wheat flour has
transformed into noodle dough. Even though I have this allergy, I know
more about wheat than anyone else , or
rather… no, no, no, no, no, no, no, no,
no, no , no , no, no, no , no, no, no, no,
no, no, no, no, no, no, no, no, no, no,
no, no, no, no, no, no, no, no, no, no,
no, no, no, no, no no, no, no, no, no, no,
no, no, no, no, no, no, no, no, no, no,
no, no, no, no, no, no, no, no, no, no,
no, no, no, no, no, no, no, no, no, no,
no, no, no, no, no, no, no, no, no, no,
no, no, no, no, no, no, no, no, no, no,
no, no, no, no, no, no, no, no, no, no,
no, no, no, no, no, no, no, no, no, no,
no, no, no, no, no, no, no, no, no, no,
no, no, no, no, no, no, no, no, no, no Yeah. This alone is useless. You can’t just eat
this stuff willy-nilly. Plus, is it tasty
just with water? No. Even when baked, it’s
not tasty at all. This alone is truly
hopeless . You can’t be irresponsible towards
knowledge. Yeah. So , while that gut feeling of ” this is
good” matters , you need to have a solid discussion with
the manufacturer . Ah,what kind of ingredients it’s made from, what
kind of processing it goes through to get to this
state, what kind of technology is used to get it to
this state, and what the manufacturer intended with this stuff . I need to understand each of these things
thoroughly in my own way . And if possible , I need to explore how to bring out the
potential of these ingredients as close to
100% as possible, or even 100 %. Sorry. Did you have a wheat allergy originally? No. Did it start after you began? I started noticing I might have a wheat
allergy around the time I started my
business , maybe about 8 years ago. Yeah. Around then, I noticed I’d start sneezing
when handling flour.Well, back then it was
just occasional . But then it got more frequent, and about four years ago… Yeah , about four years ago, just the
sight of flour would make me sneeze. Right . Just measuring it out would make my
sneezing start and wouldn’t stop. Yeah. I thought, “This must be a wheat allergy,”
so I went to the hospital, got tested, and
they confirmed, “Yep, you definitely have
a wheat allergy.” Yeah. I started it thinking it would be easy,
but once I did, well, at first, I had so
much free time . Even though I was right in the middle of
Umeda , sometimes I wouldn’t get 30
customers in a day . Yeah. Even running both lunch and dinner ,
sometimes I wouldn’t get 30 customers,
sometimes maybe only 15 or so . Yeah. Yeah. Honestly, there were times I thought,
“What am I even doing?” But back then,
there were customers who kept coming.
Those regulars —they’re the reason I couldn’t quit . Yeah. And since I couldn’t quit, I figured I had
to make it work somehow. So compared to
back then, what I’m doing now is
completely different. Yeah. We’re doing completely different things now. Looking back, it’s crazy we were
charging money for what we had back then.
But some customers from that time still
come now . Yeah . So I’m really grateful. We basically treated those customers who came every day
like they were paying for our experiments
. Yeah. Yeah. We’ve been doing it every single day. Yeah. It’s all customers who bravely jumped into
a shop run by these unknown guys. Yeah. Yeah. Yeah. Looking back now, yeah . So I can’t betray their expectations. I
can’t betray their feelings. That feeling
is strong. Well, my wheat allergy got
worse, but I’m still pushing through. We disinfect everything. Yeah . We do it . This is something we
absolutely do every morning. What do you use the cloths for? Well, I use them to disinfect everything. Huh. The cutting board , the floor, and, well, these handles too.
I use them all, well, I mean, I use
alcohol, but I do this extra step just in case. I see. You originally trained somewhere,
right? You worked at places like Katsuhata
for a long time before opening your own
shop. Yeah. Totally different. It’s what you’d call a
“dish-free” place . Huh. Well, I worked as a salaryman for about ten
years, and during that time, I was always
doing part-time work at restaurants. Then,
I went independent. It’s on the Imada and Suji streets. Yes. It’s called Katsugyo Taishou. Huh. Well, I go to the market pretty often, you
know, for the produce and stuff. Oh. Does your husband go every day ? Every day. Ah, he buys whatever looks fresh that day, you
know ? The stuff in good condition . Yeah . Today I’m cooking duck bones, so I’ll
make this ramen soup. There are two kinds , and I prepare each one separately. If you put it in with the sweet soy sauce , the octopus color comes out beautifully . Ah . It’s ready. Excuse me. Well, thank you very much. Yes. Well, I used to run a yakitori place , and back then , I often had leftover
chicken bones . So I made soup with them and served it as ramen to customers . It was very well-received . After running the yakitori place, and
since people kept calling it a ramen shop,
I thought, “Why not try a ramen-only lunch
spot?” That’s how we started making not just one
soup , but several varieties. That’s what
we’re doing now. So, our selling point is
kind of themed around ramen made by a
serious Japanese restaurant. Ramen specialists are great too , but we leverage our Japanese cuisine know-how to
make ramen . What’s the most popular? Chicken ramen? Yeah. Right. We’ve been doing that one for ages . Yeah . That might be why it’s always popular.
Yeah. So, when we opened the ramen specialty
shop, we expanded the variety like that. No, it’s fine. Noodles . Yeah . Yes . Sorry. Are there different kinds of noodles? Well, we have four kinds of noodles . Oh, four
kinds? Jirement . These are all made with whole wheat
flour . Right , I’ll have that. This one. Soba
noodles. Free rice on the house. Yes. Okay? That’s it . Yes . Ah . Welcome. Welcome. Three people, right? All the dishes will be served . Ah, okay. Ah, yes. Please. Ah, hello. Here you go . Hello. Well, ah, the table seats … Next, the electricity comes . Yes. Sorry. Sorry to keep you waiting.
Simple. Yes. Welcome. Welcome. This is all together . Here it is . Coming . Here you go. Thank you . Sorry. Thank you. Thank you . Thank you very much. There are so many
varieties, and I always enjoy them. Today
it’s chicken paitan ramen . I’m eating them in order as the daily
specials rotate. Thank you. Thank you. Thank you very much. That’s good. It’s delicious. Ah, that’s good. Thank you. Yeah. Yeah. They call it Moon , and it’s got a strong sesame flavor . It’s really well done. It’s milder, but a bit of spiciness
follows later.This place has all kinds of
ramen, but everything’s delicious . Yeah, definitely. Each one has its own character . Last time I even tried the Taiwanese one . I eat like crazy. This is this. Oh, but you get a nutty
aroma later too. Amazing. Do you come here pretty often? Oh, but I do come here quite a bit . Yeah. How many times have I been ? I think about ten times. Oh, you’ve been that many times? It’s easy to come since there’s so much
variety. Yeah. We’re promoting our dual-concept now.
Ramen for lunch, and at night, well, a Japanese-style izakaya . Spring rolls , yeah . Right. We try to incorporate seasonal
ingredients too, so it’s a bit different
and enjoyable. Alright, let me explain the dishes in
order. This butter, you see , it’s butter with a bit of soy
sauce added, so it’s really tasty. I
thought, “This is it!”And the meat is truly delicious . I have absolute confidence in it , so I
want to treat it with care . You dip it in this vinegar before eating
, right? You dip it ? Hmm , what do you call it? It turns black , but that’s the color from the
charcoal vinegar we add at the end for aroma and finish. So we do that final
step to make it jet black . You know, around 2 or 3 o’clock , with that bright red face ? Ah, please
take it to the car. Well, I guess I’ll just have to do it . I have to. Yeah, it’s something I do
every day. Ah, I want to go home, I really
do, but well, there’s nothing else to do . Well, well, this…

0:00　和歌山）ラーメン高垣
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住所　和歌山県岩出市備前４０−３
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31:54　豊中）中華上原
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住所　大阪府豊中市服部西町2-2
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1:08:16　寝屋川）にんたまラーメン 大阪トラックステーション店
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住所　大阪府寝屋川市木屋元町２０−１
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1:45:15　中央区）【閉業】Udama 谷町base
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住所　大阪府大阪市中央区北新町３−２ アルベルトビル
URL　https://youtu.be/IU5NUrvBToo

2:32:18　西区）【閉業】輪だち
地図　https://maps.app.goo.gl/6GNxkKLjporRM5GF7
住所　大阪府大阪市西区新町１丁目１６−１６
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