衝撃価格の天ぷら定食！熟練の技で魅せる家族経営お好み焼き店が魅力的すぎた丨Japanese Street Food

0:00 にしうみ
URL　https://youtu.be/u1-gKkvqoJo
地図　https://goo.gl/maps/NSjy9r3sNP9wB9fZ7
住所　兵庫県明石市魚住町長坂寺440-5

38:01 中華料理 大和
URL　https://youtu.be/0RFn9eDKUqY
地図　https://goo.gl/maps/dzQj7UzauNHjypta7
住所　兵庫県加古川市野口町127-1

1:53:04 中華そば いせや本店
URL　https://youtu.be/1LfYrYw1BLA
地図　https://goo.gl/maps/zQj68MVXjwoq1cvX9
住所　兵庫県神戸市西区神出町田井914-9

2:19:07 長浜ラーメン
URL　https://youtu.be/q8B0v6f9az0
地図　https://goo.gl/maps/FmGgu7Ck2fu4DsY89
住所　兵庫県加東市多井田829

うどんそば 兵庫 京都 Udonsoba Hyogo Kyoto
https://www.youtube.com/channel/UCm9X4pcqEdPlW7lIYzWGEQA

#お好み焼き #町中華　#ラーメン

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります

Akashi, Hyogo Since 1978 , Nishi-Umi 6:00 a.m. The owner heads to the market to stock up. Squid, octopus, shrimp This is kampachi This is striped horse mackerel The owner comes from a Japanese food background He took over his wife’s mother’s okonomiyaki restaurant

After the disaster at the construction site, he rebuilds the restaurant and makes a fresh start There’s a lot of scales on it, so I’m going to marbled to clean that up. （I do it because I think it would make the customers happy if I had a dish of fish.

The mother who founded Nishiumi We had breakfast This is the broth used for okonomiyaki This is dashi used for dashimaki tamago It’s not for tempura, so I mix it with this. Opening West Sea Lunch menu Recommendation Menu Yakiudon noodles with hormone Omusoba Special Mix Tempura set meal 1000yen Suji okonomiyaki topped with egg

Dashimaki Tamago (Egg) with Anago Some customers order both okonomiyaki and dashimaki Mother who started the restaurant in 1978 The three of us started running the store about 15 years ago Sashimi Thank you very much! business at night Cheers! Making grilled rice balls Thanks for your hard work! Sorry, sorry for the wait!

Here you go~ Yes, chanpon Champon, regular. Spoon, standing. Noodles don’t come out easily. Surprise! Sara Udon A set, here you go! Sara Udon Noodle Small (Daughter) Small size, right? (Mother) It’s small. Oyako gyoza ready. Hyogo, Japan Since 1973, Chinese Cuisine Yamato Yamato, owner Husband’s wife His wife’s sister

The owner and his wife and his sister run the business Pork used for chanpon Beef used in curry bowls and beef rice (Staff) All the current amount of meat will be gone by lunch? (Owner) We will use it up at lunch Preparation of fried chicken Putting in the mustard

To get rid of the peculiar smell of chicken I recommend soy sauce with mustard for fried chicken. Use noodles that are that thin. they suck up the broth and end up thicker I think you’ll understand better if you eat the noodles I think they really soak up the flavor.

It’s medium noodles, so you can put a lot of vegetables in it. Because my grandson says he’s going to take over. Because I have about six grandchildren. With that in mind, I’ll keep trying. Preparing chicken soup Chicken broth I came to this place in 1973

I was in Osaka, working in a wedding hall. I met your husband there We opened the restaurant at the same time we got married. I think they’ve been in business for about 50 years now. (Staff) 50 years! Both the store and us. Independent at 24 years old I’ll be 74 in December.

So we’ve been in business exactly 50 years. Fifty years is a long time. Except for us, there used to be five or six people who worked part time or part time. Those kids went to college, got jobs, got married, and so on. They all bring their grandchildren.

Because we’ve been doing it for 50 years. Preparing dumplings Our cabbage is cut by hand, so it is a little rough. Preparing BIG dumplings. It takes a long time to bake them. Because you have to add a little bit more water. Not many places serve dumplings this big now.

BIG dumplings that are more than twice the size of regular dumplings （I think (my husband) likes this kind of craftsmanship Making food for people to eat. I wouldn’t be able to do it otherwise. Urume no dashi Thickly fried tofu I’ll cook this for about an hour and a half

（I make (small bowls) by hand, every day Thinking of recipes is hard I’ve been doing it for decades. Most of the broth is chicken stock Cooking is self-made. I’m going to go stock up on ingredients for about 2 days now. It’s a tough business, though, stocking up.

And yet, when I see the customers happy to leave… I’m so tired all at once. Everyone who works in the customer service industry does. And any type of business. I think the best thing is that they’re happy to leave. Kakogawa Public Local Wholesale Market

It’s like all the chanpon people end up getting someone to teach them how to do it. Ultimately, you have to decide what your style is. The unique taste at the restaurant will be Champon and Sara Udon That’s the skill, though. That’s the hard part. Torikatsu Shoten, which is a chicken stocking company

When they started doing business, most of their customers were young kids After a little bit of food, they would say, “Not enough, not enough. So it just keeps getting bigger and bigger. I think the average age of the employees is going to be 71. So, it is a burden on the customer.

I’ll make you wait. So we’ve already done as much as we can. Even though food prices are going up, I’m trying my best to be patient and not raise prices Washing serving dishes before opening is part of my daily routine Squid and kikuragee and Carrots, bamboo shoots and wakame seaweed Shrimp, pork

Ingredients used for chanpon Total of 14 ingredients This is the base of chanpon Dashi is added to the soup stock Spicy sauce with hidden flavor I think they use it as a secret ingredient Customers are already waiting before the store opens The store opens at 11:30 a.m. Sorry, sorry for the wait!

Sara udon b, right? Sara udon small Sara udon small, may I have it by itself? Yes, single item. Champon regular for one and Sara udon small for one person and A medium size of chanpon is a serving. That’s a regular size of Sara Udon. That’s the A set of Sara Udon.

Champon A2, B1. Fried noodles 1, beef rice 1. Curry rice bowl 1. BIG gyoza”, more than twice the normal size Three sizes: small, medium, and regular Extra large size chanpon overflowing with juice Have you eaten? Delicious! The quantity is too large and the noodles don’t come out easily. Can’t get to the noodles!

Regular size of chanpon Ingredients obviously heaped to excess Regular size Ohhh Wow! Hmmm! Yummy! First time here! (Staff) How is this? Surprise! Surprise! Excuse me, may I have a seat with you? Excuse me, please, may I have a seat here?

There are many single customers in the restaurant, so it is a shared seating style A, B, small and one regular Bowl full of piled cabbage BIG dumplings, a popular item at this restaurant Two pots of chanpon Nagasaki-style Sara udon (small) set Sara udon regular Sara udon A set

Sara udon B set, sorry for the wait Sara udon small, thank you for waiting So much explosive that you can’t control your reactions Here you go, regular Sara Udon! Sara udon small, thank you for waiting Mmmm! Noodles at last! Sweet and sour pork Sweet & Snack Pork Soup Set Meal

Vegetable preparation is the wife’s job One pot of chanpon serves 3 people. A lot of vegetables that doesn’t look like a small amount no matter how you look at it Karaage with mustard and soy sauce. Hot! Hot! Still so much left! Then cooking beef rice and curry bowls Beef rice

Chinese-style curry rice bowl Overall, a variety of dishes in substandard quantities Sara udon Sara udon, regular size, correct? Gyoza dumplings, parent and child. Champon in regular size This is the regular one. The biggest one The largest one Finest! I’m full already! I got my wife to eat it for a bit.

14 kinds of ingredients in a chanpon Sara udon regular Sara udon regular waiting for you Champon is being made in batches, so please wait a bit! Champon, regular Soup overflowing from a bowl Yes, champon Champon, regular Sorry, I couldn’t finish it. That must have been quite a lot.

It takes a while to get to the noodles. It’s a chanpon version of jiro ramen Takeaway, please, with sweet and sour pork. Tell them it’s plentiful. There’s plenty of it in there. Thank you very much. ”Oyako” is ready.! Gyoza no oyako-mori (Staff) Do you always order the oyako gyoza often?

This has been happening a lot lately. I usually bring it home with me. (Sister) Two beef rice (Husband) Two beef rice. (Sister) Yes. The husband’s care in dividing the quail eggs evenly Heavy! Champon medium, 2 small, and Sara Udon B. Sara udon b 1, garlic ramen 1 Champon medium

No noodle inside comes out. Oh, a little bit came out! Noodles are coming out (Daughter) Small size, right? (Mother) It’s small. Sara Udon that makes you ask back the size Bon appétit! Hot! Let’s get hot! I’m sorry we had to share a table. Thank you very much garlic ramen

(Staff) What is this? Garlic ramen! Came to this restaurant for the first time yesterday I’d heard rumors about it. Delicious and here we come! Two days in a row, two days in a row! I had a craving for this yesterday. Yum, but these are insanely hot! Yummy!

If it’s too much, you’ll use 8 to 10 cases on Sunday (Mrs.) I’m also stocking up on a couple of cases and going home. in the middle of chanpon Yes, in the middle of chanpon. Then grilled rice Champon small 1, Fried rice set 1. Fried rice set Fried rice set

Ramen noodles coming soon. Bon appétit! Yum! Delicious! Yummy! Champon regular Yes! Sara udon small. Gyoza no oyako-mori Yakisoba, here you go! Spicy Sara udon noodles, 1,078 yen Garlic fried rice with garlic for 1 person Garlic baked rice often served Friday night and Saturday night That’s because you’re off the next day.

Garlic fried rice 880 yen Fried rice with lots of garlic Sweet-and-sour pork 1188 yen BIG Gyoza 660 yen 50 years in business this October I started working in restaurants when I was about 15 years old I have worked in restaurants for 60 years I’d like to keep the restaurant going to the limit

Until my body lasts Kobe, Japan A short distance off National Route 175 Chuka-soba Iseya Main branch Staff arrival The interior of the restaurant exudes a retro Showa-era atmosphere 9:30 a.m. Morning preparation begins Cooking back fat After the water is boiled Add ingredients (back fat) （When the ingredients are softened Mixing (mixing)

Making back fat for chuka soba. Ginger garlic Simmering Ajitama no tamago Aji-tama no tare Ajitama making Soaking the eggs in the sauce Eggs soaked in sauce. Ajitama 10:00 a.m. Cleaning is in progress inside the restaurant. In addition to cleaning, preparation continues Taking out the steaming Kurobuta shu mai

Put it in a steamer to keep it warm We cut the pork chashu Chashu pork belly Chashu pork belly and thigh char siu pork The back fat is cooked. I will check it frequently (Staff) Is this all broth? Yes.

The store’s ramen is Mainly “Pork bone soup” and “Soy sauce soup two types of soup. Preparation of fried food “Soy sauce” Cooking wine ginger garlic Sesame oil Egg Close the lid and mix With the sauce we just used. Season the chicken potato starch Rice is cooked Then Back fat is now cooked

Pork back fat and garlic Pork backfat is blended in a blender finely chopped. This back fat is used for ramen Comes with tonkotsu ramen Homemade takana Iseya’s pride Free service Homemade kimchi (Staff) Do you make it here (at the restaurant)? Yeah yeah. (Staff) (Kimchi) How much do you use in a day?

6 to 8 kg (about how much is used) (Staff) 6-8 kg! Including takeout. 8-10 kg when it comes to Saturdays and Sundays Only after they taste good in the store. so you can buy takeout as well. “Iseya’s very popular homemade kimchi.”

Delicious kimchi for free! You can feel the service spirit of the owner Open at 11 a.m. Chinese Soba Noodles Iseya Honten Retro atmosphere inside the store Table

Set menu A set (Chinese soba noodles with mini fried rice) 990 yen B set (Chinese soba noodles, mini fried rice, 3 pieces of shao mai) 1,150 yen Thick” soy sauce Chinese noodles 709 yen You can choose from egg noodles, homemade noodles with whole wheat flour, or extra-thin noodles.　

Dumplings (7 pieces): 363 yen Kurobuta shao mai (5 pieces) 272 yen The hardness of noodles and the amount of back fat can be ordered as you like. Noodle kata (noodles with kata-men) Half kote (small amount of back fat) Ajitama. First order passed bean sprouts green onion

The first order that came through was Soy Sauce Chinese Soba Noodle I’ll heat up the bowl of ramen first so that it can be served hot. For Chinese noodles Thin, straight egg noodles” is the restaurant’s recommendation. Back fat　 Iseya’s standard soy sauce soup Thin, straight egg noodles Chashu pork Green onion

Soba noodles with “thick” soy sauce　 topped with half-boiled ajitama Light soy sauce with a little bit of back fat. Iseya’s classic “thick” soy sauce Chinese soba noodles A dish of bliss Regular customers buying kimchi to take out Local residents are captivated by Iseya’s kimchi. Iseya’s kimchi My dad loves the kimchi here.

That’s why I always come here to buy kimchi (used to) have my son bring me here. There was (free) kimchi on the table. People who couldn’t eat kimchi before now they can eat it. “It’s delicious!” I say. And ever since then. They come here to buy it.

(Staff) “Chuka-soba Iseya.” What do you like? Kimchi! Like the way the Chinese cabbage is soaked. I knew it was the seasoning (delicious) The seasoning. Just before noon The restaurant is gradually getting crowded (Father) (This is) probably the third time in total that I’ve been here. (Staff) What did you order today?

(Father) Today we have soy sauce and tonkotsu Gradually The kitchen becomes more and more hectic A team of kitchen staff is working A lot of orders with a lot of orders. Iseya’s part-timers swinging pots and pans with aplomb. Mini fried rice Choice of set “Fried young chicken.”

The restaurant is crowded with customers. The restaurant is crowded with customers. Staff who work quickly and efficiently Finishing one after another Ramen set Plenty of green onions Ramen noodles with 3 times as much fat on the back Comes with a set Fried rice and fried food I shovel them into my empty stomach.

Pork bone ramen (Waiter) First, pork bone will be served (Shop assistant) Thank you for waiting. Customers ordering tonkotsu ramen (Shop assistant) Tonkotsu ramen with takana. (Shop assistant) (If you need more takana, please let me know. A customer who ordered tonkotsu ramen (Son) Yum! (Son) Yum! It’s like a light pork bone broth!

Dad ordered ordered soy sauce Chinese soba noodles (Father) This is soy sauce ramen (Father) It’s delicious! (Wife) (The noodles are) crunchy? (Father) This is katamen (Father) Fried rice is good too! (Father) This is really delicious! Tonkotsu (pork bone) without bean sprouts I made this morning Kurobuta pork shao mai

We still have a lot of customers are still coming in one after another （I think this is about the third time (I’ve been here) (Staff) What were you asked to do before? I used to order this full set (H set, chow mein noodles, mini chashu pork bowl, 3 shumai)

I might have had chashu-don So I asked for shumai Since I came all this way. so that I could eat all the recommended ones. (Male customer 1) I’ll have set B (Waiter) The ramen is soy sauce ramen. Is that correct? (Male customer 2) Then I’ll have that too (Waiter) If it’s back fat, the base doesn’t have back fat in it (Waiter) The basic one has no back fat, but you can add a little (half-kote), double (nibaimashi), triple (mamire) and so on. Half a kote (with a small amount of fat) and I’ll make this one with a small amount of backfat (3 times as much backfat) (waiter) Customers who order back fatty sauce. (Male customer 2) What’s the difference (Male guest 1) What’s the difference? (Male guest 1) Is this modest?

(Waiter) It’s takana to put in tonkotsu ramen (Shop assistant) Please let me know if you need more (Male customer 1) Do you eat it with takana on it? (waiter) Some people eat it with it, and some people eat it with it (Clerk) Some people eat it with rice as it is

(Male customer 1) I’ll have half with rice　 (Male guest 1) Fried rice with takana (Male guest 1) Not so much as you say. I mean, it’s not so “kotteri” as you say. It’s not so much that it’s easy to eat. robust flavor (Male customer 1) These are shumai.

Fried rice is also delicious and parapara Regular customers since the restaurant opened (10 years ago) (Staff) (How do you like the taste)? It’s delicious! (Staff) Do you come here often? Because it’s close and delicious. (Staff) What do you recommend most? Soy sauce, salt, tonkotsu (Staff) soy sauce salt tonkotsu Is that all?

Noodles, though the noodles are always egg (tamago-men) Noodles with egg (tamago-men) (Staff) Can you choose the noodles? Yes, yes, you can choose. I have egg noodles, thin noodles, and I have whole wheat noodles. I can choose whatever I want. (Staff) What’s your top choice? If it’s tonkotsu. I would have the egg noodles.

Lunch time Mini fried rice as a set A part-timer who cooks a set of mini fried rice incessantly chashu pork bowl of rice (Waiter) Customer ordering large bowl of soy sauce ramen This (soy sauce ramen) is a large portion! （I come here often! The set 3 pieces of black pork shao mai

Stuffed to the brim with lunch Ramen set I definitely eat shumai when I come here! I rarely eat shao mai anywhere but here! Rare in ramen shops The “Shumai of Iseya” is a rare treat for those in the know. It’s so delicious! A regular customer smiles. Delicious! Sesame Mellow salted Chinese noodles Delicious!

(Staff) Delicious? Yup. This one This is all I ask for. Ramen that has been in Japan for a long time When eating at a food stall. The taste as it is and Atmosphere and You will be captivated by the simple and nostalgic taste Iseya’s “thick” soy sauce Chinese noodles Delicious soup stock!

(Staff) Would you like some kimchi? It’s delicious! It’s totally different (from the others) already! Customers to be photographed Bon appétit! It’s so delicious! Fried rice is so good! A complete meal! It was so delicious! （It’s a little bit thicker (usually) when there’s fat on the back. But here it’s light.

I was eating it, thinking it was fresh. (Staff) You like ramen I like ramen Fried rice with roasted pork 500 yen Service Homemade kimchi Fried rice topped with Topping arrangement Fried rice topped with a lot of chashu pork Cha-shu noodle 990 yen Kurobuta shumai (5 pieces) 272 yen

At “Chinese Soba Iseya Honten There is an important thought about ramen Ramen is a sublime popular food. It is only one ramen, but it is still ramen. Whether you are a friend, a couple, or a single person From children to adults to the elderly Everyone is united in front of the ramen

No matter what your position is, in front of good ramen and just enjoy the ramen and savor it. Ramen has such a magical power. It’s only one ramen, but people are drawn to it. It’s just ramen, but it’s still ramen. This thought has been passed down to this restaurant even now.

The word “sublime popular food” is used to describe the food, that everyone at Iseya cherishes on a daily basis. ramen that everyone at Iseya cherishes on a daily basis. (Staff) 550 yen? (Staff) One bowl of ramen! Yes, yes. Chashu ramen noodles topped with a big bowl of green onions

When I want ramen, this is the place to go. Half fried rice. Hyogo,Japan Since 2016,Nagahama Ramen 8:00 AM. Starts with preparing the pork bone broth used for ramen Pork bone broth is simmered for a total of more than 14 hours, including the day before.

My parents are from Kyushu, and “Nagahama Ramen” is the soul food of Fukuoka Prefecture. Mr. Matsunaga opened a ramen restaurant in Hyogo with the flavors of his hometown. My parents are from Kyushu (from Kyushu). I’ve always been from Hyogo My parents are from Kagoshima, Japan. Nagahama Ramen originated in Hakata, Fukuoka.

(Staff) So it’s Hakata? Yes, Hakata. Pork bone broth that has been continuously added since the establishment of the company We keep adding more every day. (We try not to run out of soup.) We try not to run out of everything.

Pork bone broth is cooked for 14 hours every day, including during business hours, We have to stir it frequently to make sure it doesn’t burn the bottom. (Pork bone soup) comes to a boil Cook for 30 minutes, then strain it out. (The soup preparation) started yesterday morning About 14 hours total

(Staff) 14 hours! About 14 hours total (you cook every day) Preparing the famous “Kashiwa-meshi” rice. Abura-age (deep-fried tofu) Carrot Bamboo shoots Chicken thigh Give me a “cooking sake.” cooking sake Gas kettle cooking (The dish I just cooked) from Kyushu Kashiwa-meshi Rice cooked with chicken Preparation of chashu pork Pork belly

Ramen chashu pork, with a choice of “thigh” or “belly.” This is a (pork) domestic thigh Domestic thighs are more moist. But if you like fatty meat. I think most people like the pork belly. If you don’t like fatty meat much I’d recommend the thigh meat. Belly meat / thigh meat

It’s not cooked at low temperature, but it’s It’s closer to (cooking) The cooking method is the same. （I don’t boil (the broth) If you raise the temperature too much, it becomes a little dry. This is used for fried rice. All the meat in fried rice is chashu pork.

(Extracted from roasted pork) fried rice oil/ramen oil Cooking chashu pork. You scoop the oil from that meat. I use it to make fried rice. so it’s delicious. (Staff) Oil, meat, and chashu? (Mr. Matsunaga) Yes. (At home, etc.) There’s probably no one who goes that far to make fried rice, so…

Stirring the soup in between tasks. The state of the soup, the cornerstone of Nagahama ramen. I check it in detail. (Staff) 550 yen? 550 yen. (Staff) One bowl of ramen? Yes. Yes. It started out at 500 yen (Staff) First 500 yen? It was 500 yen including tax (Staff) Isn’t that too cheap!

The additional noodles were 90 yen including tax. With the increase in taxes and the cost of materials, the prices have gone up a bit. I raised the price. (Staff) If it’s around here, it’s probably the cheapest, right? I think it’s probably the cheapest (Staff) How long have you had this store?

About 7 whole years, I think. (Staff) Have you always been a ramen shop? Yes. At first. I didn’t start working there. I started doing it myself, ramen, all of it. (Mr. Matsunaga) Do you want to do it? Would you like to try mixing it? Probably never. lol

I’m going to try my hand at stirring the soup… Not moving at all… (Staff) Like this? (Mr. Matsunaga) Turn it around (Staff) What? Huh? (Mr. Matsunaga) Lift it up once (Ms. Matsunaga) Turn it once (Ms. Matsunaga) Then turn it … (Mr. Matsunaga) You’ll get used to it.

When I did it the first time, I could never do it lol Just a little bit of a push and turn at the beginning. Once it starts moving, you can do it with one hand now

It doesn’t move when the photographer turns it, but I can’t believe how easy it is to turn it without effort… Measure the timer every so often Checking the condition of the pork bone soup (Staff) If you don’t stir it, does it burn? Yes, it burns the bottom. Nagahama ramen is called

Ramen noodles without too much broth slop. It’s pork bone in a rather smooth soup. (Ingredients of the soup are) only pork bones and water. Noodles are made of 100% domestic wheat Gas (kettle) has more heat. It can cook the rice all at once I’ve done it with electric. but gas cooks better.

Preparation of Fried Chicken That’s 6 kg. That’s one day (amount) Making fried sauce pepper cooking sake sesame oil Soy sauce ginger Garlic potato starch Preparation of takana Sesame oil Stir-fry takana chili pepper and sesame seeds Free self-service “fried takana” In the style of having the customer take it. 6 kg of pickles daily

(Staff) 6 kg of pickles! Yes. (Staff) 6 kg! Yes for 6 kg! (Staff) Every day! Yes! Every day! (Staff) You’re going to run out of pickles for 6 kg? Yes free (all gone for free) Preparation of grilled pork Pork belly Continue to prepare roast pork (thigh) Prepare the roast pork thigh.

Kashiwa-meshi is now cooked Kashiwa-meshi Pork bone soup is now cooked Pork bone soup is strained In the kitchen, where the soup is made, the room temperature exceeds 50 degrees in the summer. This process is repeated every day. Making soup with a lot of time and effort With large bones in it

And it’s shattered and it’s this big. The original is a chunk of bone about 1 meter in size. It’s full of them. Finished after simmering for 14 hours pork bone soup Chashu pork is ready Opening of the restaurant Counter Tatami room 5 types of noodle firmness available

Customers arrive one after another as soon as the restaurant opens. Kitchen prepares for opening. Divided into two sections: one in charge of noodles and the other in charge of fried rice and serving. Chashu Yes, half fried rice. Half fried rice set Pork bone ramen Half fried rice Chashu ramen

Kashiwa Meshi Set (chashu ramen　Kashiwa meshi) White sesame Red ginger Kashiwa rice A bowl of “Tonkotsu Ramen” at this restaurant is served in one minute. The speed of serving is great for busy customers at lunchtime! Ramen cooking starts Noodles are added Add pork bone soup Drain off the water from the noodles Placing Negi

1 piece each of chashu pork belly and thigh Pork bone ramen noodles in 1 minute A family comes to the restaurant Leaving at 9:00 a.m. to eat this (ramen) (Staff) What did you order? (Male customer) I (ordered) the ajitama ramen Female customer) (The firmness of the noodles) Raw?

(Male customer) Yes, I ordered fresh noodles. We ordered regular pork bone broth with Balikata noodles. (The two of us)Ajitama ramen, please. Noodle hardness in Balikata I think hard noodles are better. Ajitama Ramen oil (The hardness of the noodle) left is raw, right is balikata (The firmness of the noodles is) raw, with ajitama and balikata, without green onions.

Yes (noodles) raw Balikata (Noodles) Ajitama ramen (Noodles. “raw”) (Manager) This one too (both) are balikata (Mr. Matsunaga) Both balikata, table 4, waiting for gyoza (Waitress) Tonkotsu, balikata Tonkotsu ramen (balikata) (Female customer) Delicious! (Male guest) Very crunchy and delicious! (Female guest) This is worth coming! (Female guest) Delicious!

(Staff) (How hard are the noodles?) How about fresh? They’re so crunchy and well mixed with the noodles. It’s amazingly delicious! Excuse me!Two “fresh” refills and one “balikata”! 100 yen for a replacement ball replacement ball replacement ball raw Yes, with barikata replacement ball. ※replacement ball(adding noodles to leftover soup)

Harigane Negi (medium) Ajitama Ramen and Ajitama ramen (average). Ajitama ramen New Customer: Mentaiko set, one Fried rice set middle one please Table 3, fried rice (medium), please. Excuse me. Fried rice, (medium) Great! Yes, cod roe. (waiter) mentaiko meshi. Mentaiko meshi Mentaiko Meshi set 980 yen Half fried rice set 980 yen

The customer who just came in added a replacement ball. It was insanely delicious! It’s light. But the flavor is deep and delicious. （The hardness of the noodles is labeled “raw,” but they are chewy. It was the best! It’s about as good as the Nagahama Ramen you get in Fukuoka. I’m sure it’s delicious.

(Staff) What do you always order? Ajitama ramen Takana toppings! (Staff) Takana topping! I think it’s about the same as Hakata! I’m here once a month for business. I’ve decided to have lunch here then. It’s cheap, it’s hearty, and it’s delicious. Lunchtime busyness continues! Half fried rice. A couple of regulars Preparing self-serve takana before eating Ordering the standard “Tonkotsu Ramen” (pork bone ramen) The couple’s favorite meal is to eat fried takana on top of their ramen. The wife tops it with red ginger I’m from Fukuoka (birthplace of Nagahama Ramen).　 That’s why I come here often. (Staff) Really? (Wife) It’s very similar. Delicious! Gu~! Excuse me! One more replacement ball! (Staff) You can eat a lot, can’t you? It’s delicious. (Staff) What is your reason for going to the store? I guess because I miss it. If I haven’t been there in a month. I get, “You haven’t been there.” (Staff) I see.

Thank you very much I used to go to Kyushu a lot. I have friends over there. I haven’t been to Kyushu in three years. Instead, I feel like I come to the store a lot. I recommend the Tonkotsu Ramen. There are various noodle hardnesses. （I always order: Normal (hardness)

Tonkotsu ramen with balikata (pork bone ramen) Ajitama ramen, please. Tonkotsu Barikata １ Ajitama １ please Tonkotsu 　Barikata Ajitama Pork bone thick soup. Thick pork bone broth with green onion (medium), Ajitama. Ajitama ramen with green onions. (Eating and drinking) I did both Japanese and Western food. Yes, the last one was ramen

(Staff) Why ramen? Because we have a lot of customers. I thought it would be attractive to make a lot of people happy at a low price. Table 4: Ajitama Tonkotsu Fried rice, large. Yes, fried chicken. Table 1: Ajitama and tonkotsu.

During a lunch break on the way to work at the site. A customer who came to the restaurant The taste is the same as it has always been. When I want ramen, this is the place to go. There are many flavors. It’s delicious with sesame seeds It is also delicious with ginger

Delicious even with takana. It is also good eaten as it is （I usually order this. It’s as simple as it gets! Half fried rice is the best! Fried chicken is also delicious. Tastes good with takana in it! Piles of green onions This is chashu-men topped with a big pile of green onions!

Fried chicken The shop has finally calmed down. W chashu men (topped with aji-tama) Chashu pork thigh Pork bone soup Green onion Chashu pork belly on top of ramen Aji-tama topping W chashu ramen (topped with ajitama) 1230 yen Chashu pork thigh Chashu pork belly Fried rice, large portion Fried rice, large portion

Kashiwa-meshi rice 400 yen Fried chicken 400 yen