The best ramen stall I’ve ever had – Japanese street food – yatai noodles near Tokyo

The best ramen stall I’ve ever had – Japanese street food – yatai noodles near Tokyo

I’m confident in my shio ramen Delicious! It’s a flavor that reflects hard work I want to create a shop that is loved by customers It’s amazing Okurayama, Kanagawa 20 minutes from the station on foot “Ramen stall Circle Ryo” The owner is preparing to open the shop Turn on the lights Plug in the power cord Warm yellow-toned lighting A photo of the signature dish Heat up the soup Take the chashu out of the refrigerator Put on the plastic gloves and ready to prepare The business hours are from 7 PM to 10 PM. The shop is closed on rainy days Take the various toppings out of the refrigerator Remove the plastic wrap and set everything in its designated place Sprinkle the sauce and warm it up over the boiling noodle pot Cut thick chashu A nicely colored chashu with a hint of pink An efficient task of prepping while heating the soup and boiling water for the noodles It’s a good atmosphere Various toppings The boiling noodle pot Soup Ramen bowl and tare sauce This shop opened in January last year Is it separate from the store behind? Yes, it is Are most of the customers locals? Yes. However, there are also people who come from far away for the ramen stall I used to run a ramen shop with the owner of a ramen food stall in Takao That’s part of the reason why I started this food stall too Originally, the two of us ran a different ramen shop — one that still exists today Later on, we both got busy, and I ended up taking over that shop That’s why the taste is similar to the Takao ramen stall ramen, but I’ve modified it with a Yokohama-style twist I’ve also changed the soup, the tare (seasoning base), and the toppings Right now, I’m focusing on salt ramen. I spent a lot of time perfecting the tare for it, so I’m confident in my salt ramen I’m particular about the salt itself, too—the flavor was created through countless adjustments and careful experimentation with different combinations I developed it over the course of years What matters most is being loved by the customers, so going forward, I want to build a place that’s even more loved and keep bringing energy to it It’s soup The broth is made from chicken and pork This is fat and tare It’s onion Radish sprouts and Menma (bamboo shoots) Aosa (green laver seaweed), put in salt ramen It’s boiling noodle pot The amount ordered in a day is about 30 to 40 bowls At 7 PM, the shop opens A group of three customers arrives right away First, fill the bowls with hot water to warm them up Take note of the order Slice chashu A well-maintained, beautiful knife Prepare the three small bowls Serve the white rice What he is making now is chashu don (braised pork rice bowl) Sprinkle some green onions on top Drizzle the sauce over it It looks so delicious…! Pour out the hot water from the bowl and start making the ramen First, prepare the tare (seasoning base) Next, add the fat Add a small amount of green onions Set the strainer in the boiling noodle pot Take the noodles out of the shelf Then, boil the noodles After that, immediately stir the noodles Next, ladle a scoop of soup and pour it into the bowl At this point, the alarm goes off, signaling that the noodles are perfectly cooked Gently dip the noodles into the soup Carefully perform a gentle, quick drain of the noodles At the stage of lifting the noodles, make sure they’re properly hooked onto the chopsticks Now, begin adding the toppings The finely chopped onions are shaped into a half-sphere and placed on top Next, add the menma (bamboo shoots) Radish sprouts. The green color enhances the appearance and adds a fresh touch Aosa (green laver seaweed) Chashu Add the shredded chili pepper (ito-togarashi) This is definitely going to be delicious Let’s eat It’s great! Good! Chashu rice bowl The taste is super good! It’s first time to visit this shop Ramen tastes the best when enjoyed in this kind of atmosphere This is tare for chashu rice bowl This is tare for salt ramen This is for Liver sashimi This is also the secret sauce specially made for liver sashimi Thank you so much As soon as the customers leave, start cleaning up Wipe the table down thoroughly to keep it clean The next customer has already arrived seasoning base Loosen the noodles and start boiling them Thin noodles which seems to have a smooth, satisfying texture A soy sauce-based soup, different from the one earlier Align the noodles neatly Place the radish sprouts neatly, aligning them in the same direction as a topping Seaweed Next, two more customers arrived An order for seasoning egg toppings Gently warm the egg for a bit Pour the soup into the tare (seasoning base) Reheat the soup using the heated iron This alone looks delicious Put egg on it Place two pieces of menma (bamboo shoots) per serving Add the seaweed and it’s ready to serve The carefully prepared chashu Turn on the heat for the soup The noodles look beautiful Tare for salt ramen The owner not only runs this stall but also owns a grilled offal shop called “Ryo,” as written on his back In addition to that, he is a successful owner who manages several other restaurants Heat the soup directly The clear salt ramen soup The menma (bamboo shoots) is much thicker compared to regular ramen shops It’s not common to add aosa (green laver seaweed) to ramen, but since it’s salt ramen, it definitely seems like it would pair well In the food stall, the soup cools down quickly, so this will help keep it piping hot Heat it with the stove’s flame or with charcoal This is how it looks when it’s actually used This is how liver sashimi is being prepared Cut the liver Plate it in a dish Chopped green onions Shredded chili pepper (ito togarashi) Delicious Preparing a few chef’s choice dishes for a regular customer Finely chop the menma Sprinkle it on top Finish by adding the sauce, shredded chili threads, and chopped green onions What’s this? Menma I see! Now, start to make another dish that pairs perfectly with beer This one looks incredibly delicious too Pour hot water into the bowl Boil the noodles Lay out the necessary amount of chashu on the cutting board The tare for salt ramen Careful draining of the noodles Arrange a few sheets of seaweed Top with onion, menma and so on, one after another Finally, add the chashu, shredded chili threads and aosa Oh! The taste is completely different with soy sauce ramen Delicious! So tasty! It’s a flavor that reflects hard work I worked so hard That’s right! Please tell me the recipe There’s no way I’d tell you Let’s order and eat! Water is self-service. Garlic is unlimited Salt ramen with extra chashu Let’s eat! The store manager gave me a seasoned egg and liver sashimi as a complimentary service Eat it by dipping it in the sauce It’s delicious as it is, but adding garlic makes it even better It was absolutely delicious! Thank you for the meal! I will continue to introduce various ramen shops in Japan, so I appreciate your support moving forward!

I want to share the charm of Japanese ramen through the videos.
If you like it, please subscribe to this channel!!

[Shop🍜] Yatai ramen Circle Ryo
[Map📍] https://maps.app.goo.gl/5rnkLP1vNqhNPXEEA
[Price🪙]
– Salt ramen : JPY950 / USD6.7
– Hachioji ramen : JPY950 / USD6.7

[Table of Contents🕕]
00:00 Highlight
01:32 Before open
04:32 Interview with the owner
06:08 Open
28:30 Order & actual eat

This video was shot with the permission of the shop.

#japan #ramen #noodles #japanesefood