Attention ramen fans! A look into the daily life of Kitakyushu Butamen.

Hello! “Japanese Kitchen Tour”.
This channel introduces Japanese food culture, chefs’ techniques, and Japanese food.

In addition to traditional Japanese cuisine (sushi, ramen, udon, soba, sashimi, street food stalls), we will introduce a variety of gourmet foods such as local Chinese food, big-serve restaurants, Japanese street food, and sweets.

This time, we will introduce “Kitakyushu Butamen Kyomachi ni Hermit Crab” located in Kyomachi, Kokura Kita Ward, Kitakyushu City.
This is a new store that opened on September 7, 2023.
Jiro-style ramen has an image of being punchy, but this ramen has a gentle flavor created by a Japanese chef.
Please watch till the end!

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こんにちは！「 Japanese Kitchen Tour 」です。
こちらのチャンネルでは、日本の食文化や料理人の技術、日本の食べ物を紹介します。

日本の伝統的な料理（ 寿司 ラーメン うどん そば 刺身 屋台 ）などに加え、町中華やデカ盛り店、日本のストリートフードやスイーツなど、様々なグルメを紹介します。

今回は北九州市小倉北区京町にある「北九州ぶた麺 京町にヤドカリました。」さまを紹介します。
こちらは2023年9月7日にオープンした新しいお店。
パンチの効いたイメージのある二郎系ラーメンですが、こちらのラーメンは和食料理人が手がける優しい味。
ぜひ最後までご覧ください！

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I believe that our shop is all about the customers. When I am doing business, I always think about my customers and think hard about the situations in which they can use our store. The same goes for the taste of the ramen, but

I think the most important thing for our employees is to be considerate towards our customers. This time I introduce a Jiro-style ramen shop located in Kokura Kita Ward, Kitakyushu City, Fukuoka Prefecture. I visited “Ramen Yadokari”. This is a rich ramen shop that opened in September 2023.

Inside the restaurant, there are mainly counter seats and two tables. There are also plenty of amenities to enjoy rich cuisine. Take a closer look at the kitchen where the manly staff work hard. Preparation starts at 9:00am. Well, let’s start the kitchen tour.yeah

JKT) Can I give me a tour of the kitchen? (I’m just kidding in a polite tone lol) Of course it’s fine. Lol Mr. Goto, the chief chef and Japanese cuisine cook. He is a veteran chef with 28 years of experience as a chef. I usually cook at the other izakaya.

There are serve normal tonkotsu ramen in daytime, which is a little different from this shop. It’s delicious. That’s delicious. Basically, we make prototypes and new products at the other store, and commercialize them at this store. Our owner is a man who is good at thinking from multiple angles.

Can we do something like this? Wouldn’t it be interesting to do something like this? He is good at coming up with ideas. It is my job to listen and put it into practice. Preparing to make noodles. In fact, the room you’re about to enter is a noodle making room where

They serve special homemade noodles. I’m not used to being videotaped. It’s embarrassing. I’m so excited. I’ve been making Japanese food for a long time. JKT) Um, I saw it. what? JKT) I saw an article like “Japanese food made by a chef.” You saw the article. yes. I saw.

I have been awarded the ”Naniwa Master Craftsman” award. ※An award given to people with excellent manufacturing skills regardless of genre. Awarded by Osaka Prefecture. I had been training in Osaka for a long time. JKT) Did you train for ramen in Osaka? I started serve ramen after coming here. I just like it.

This love led me to where I am today. JKT) Did you train at a Japanese restaurant in Osaka? that’s right. I lived in Osaka for about 20 years. What percentage did you adjust this to? what? It is 34%. If you’re doing this during business hours, the humidity will be high, so

It’s better to lower the humidity a bit. About 33%. Maybe it contains a little too much water. No, I included quite a bit. JKT) Do you feel like humidity has a lot to do with the noodles? It’s extremely relevant. What can I say? After all, I think

That the longer you take the time to make the noodles, the more likely the influence of humidity will appear. But it hasn’t even been a year since I launched the noodles, so that’s not really the case. You might say that. I’m concerned about it. So, I change the humidity every day, and

It’s pretty humid in our shop, so I take that into consideration and change the amount of water. We can make an average delicious ramen, but it only happens once in 10 times that ramen, “Wow, today’s noodles are the best.” I can make delicious noodles, but it’s still quite difficult

To say, “Wow, this is the best!” Although the noodles have been well-received, Mr. Goto doesn’t seem convinced yet. Behind his unique personality, I got a glimpse of his passion for cooking. JKT) What are you currently doing? It’s called composite, and once the noodles are stretched, they are made into a single face piece.

Do this twice. Then, bring it to the desired thickness, and then finally apply pressure to get the thickness of the noodles we want. Let the noodles rest for about 30 minutes. It is aged in two stages, left to rest for 30 minutes, then rolled and served.

The chashu pork is made from domestic pork. This is also one of the store manager and Mr. Goto’s commitments. He is convinced that domestically produced pork is absolutely delicious. Let it simmer down slowly. The crumbly and delicious domestic char siu is ready. It uses an emulsified soup

That is rarely seen at other Jiro-style ramen restaurants. Emulsification refers to the cloudy state that occurs when soup and fat mix together. Most Jiro types are non-emulsified and the soup and fat are separated. Therefore, we use emulsified soup here to create a mellow and easy-to-drink soup.

Staff) You won’t be able to take any pictures (lol) JKT) It’s pure white! JKT) What are you doing now? You line up the bones, add water, and cook. I’ll make soup. The bones are lined up, and the way the water flows out of them is the way the bones flow, so

It seems like the work process is a trade secret and people aren’t allowed to see much of the work done here. Is it a seasoning for the soup? It seems like there’s a top secret secret ingredient. This seems to be a process that is not done in regular Jiro style ramen. Looks delicious.

I make it in a slightly smaller amount and add more. Because It is not possible to subtract flavor. He is preparing back fat that is essential for Jiro type ramen. After I put on the music, I’ll put on the next batch of fat.

The rich back fat gives you a feeling of happiness that goes beyond guilt. As we do the interviews, I felt the shop manager’s passion for the shop and its staff. He finished letting the noodles rest for about 30 minutes. Now it’s your turn! The noodles are rolled evenly in thickness and are beautiful.

It’s finally time to open. Customers keep coming in. Purchase your order at a ticket vending machine. Ramen, Mazesoba, Aburasoba, etc. The big pig ramen is definitely recommended. Yes, thank you for waiting. Here’s your ramen. Please be careful as it is slippery. Please fill out the order sheet.

On the order sheet, there are options for choosing vegetables, garlic, oil, and spiciness. The levels are: None, Less, Normal, More, More more, large. The options are different only for spiciness, and if you want the soup to be thicker, set “spiciness” to “Yes”. The store is bustling with activity during business hours.

The noodles land in the soup. There are so many! This is vegetable more more size ramen. Thank you very much! ! ! This is Less size pig ramen with vegetable mari mari (more more). ※He playfully rephrased the two letters into letters with the same vowel but different consonants. Here you are! Looks delicious.

The carefully selected soup that goes well with the carefully selected noodles looks delicious. JKT) Is it delicious? It looks delicious and happy. The chashu is thick and melts the moment you put it in your mouth. We also had a feast. This is “immoral fried rice”. Guilt is the best spice. Seasoned quail.

The scent of rice paste. The texture of wood ear fungus and sesame. It was full of dreams and hopes. This is “yadokari egg noodles”. Commonly known as “YTKM”, this is a new menu that came out in late January. Although it is a simple

Product, you can fully enjoy the aroma and texture of homemade noodles. This is the signature menu “Big size pig Ramen”. The order is with more more vegetables, more garlic, and normal oil. The emulsified soup made by a Japanese chef who is a little different from other Jiro restaurants is also a must-see.

Even during business hours, a sharp gaze pierces the staff. We interview to the stoic owner. Since we are opening a ramen shop based on a restaurant, we are differentiating ourselves by doing things that we would normally not be able to do, such as courteous customer service and speaking properly to customers.

To be honest, I’ve never learned directly from a ramen shop, so I don’t know what kind of soup is correct or what kind of chashu is correct, but we have our own unique way of making it. JKT) What does a customer mean to you as a shop manager?

We believe that our shop is all about the customers. When we do business, we think about our customers and think hard about the situations in which they can use our store. From a customer’s point of view, I believe that we are still growing when it comes to clumsiness and faults,

But when it comes to working hard, I make sure that my employees are most attentive not only to the taste of the ramen, but also to the customers. JKT) Thank you.