１００キロ焼豚が消える！大阪初進出の７８年続く京都最強ラーメン店に密着丨THE BEST Ramen in Japan

１００キロ焼豚が消える！大阪初進出の７８年続く京都最強ラーメン店に密着丨THE BEST Ramen in Japan

Many customers slurp up the soup. Grand opening in Tenma, Osaka, this October.
Daiichi Asahi, a ramen shop in Kyoto with long lines. It was so delicious. The taste hasn’t changed since the old days. An unstoppable rush of ramen. Thank you very much.
Take care. I’m leaving satisfied today. Osaka, Japan Opening October 31, 2025
Honke Daiichi Asahi Tenma Branch Manager Bessho is at work. Gourmet delivery. Staff) How many kilograms have arrived? A little over 200 kilograms of bones. About 200 kilograms of thigh meat. Staff) Will Mr. Bessho become the manager of the Tenma store? Yes. I worked at the main store (Kyoto) for about five or six years. Staff member) Are you originally from Kyoto? Originally in Kyoto, but then I got married. I moved to Osaka, sort of. It had nothing to do with the Tenma store. Preparing char siu pork. We offer two types of char siu: thigh and belly. We’re still preparing a lot more… The unused parts of the char siu are added to the soup. Staff member: Why did you decide to expand to Osaka? From the president’s perspective,
I want to expand even further. Osaka is definitely more than just a stopover in our store expansion. I’ve always said I wanted to model this store after you. As we continue to operate in Osaka, Belly pork This is where they use it for roast pork and other dishes. Staff) You just put the edges (of the pork slices) in the pot, didn’t you? That’s already in another place. It’s a waste, so we’ll use even a little bit for the soup stock. This is the main soup. And this is the spare soup.
We’ll use it to adjust the flavor. Delicious Ramen We’ll make it with a delicious broth. We’ll cook the meat here, and the broth will come out.
If it comes out too much, Adjust the broth with this thinner version. We’ll make some extra and adjust the flavor. Staff) Since opening on October 31st, Staff) I think it’s been a little under two weeks. Staff) What’s the biggest number of visitors you’ve ever had? The grand opening day was crazy, after all. So, I’d say it was about 600 people. The grand opening is finally here. Despite the rain, many customers came to the store. Staff) I think there are a lot of people who love Daiichi Asahi, especially in Kansai and Osaka. I’m so happy. Staff) A lot of people came to Kyoto, so For those customers, we decided to open in Osaka. Richly flavorful soy sauce made by a long-established Kyoto restaurant The same noodles as at the main store have arrived.
Made with Kondo Seimen noodles Cutting pre-prepared pork slices Cleaning the restaurant Checking customers’ orders A line of about 15 people formed before opening. Opens at 10:00 AM Special Ramen: ¥1,230
Ramen: ¥980 6 Gyoza: ¥350
Seared Pork Rice Bowl: ¥740 Large Beer: ¥700
Large Rice: ¥250 Gyoza Ramen: 980 yen Light yet rich, this soup is something you can only get here… The medium-thick, straight noodles are deliciously coated with the soup. The gyoza are done. Gyoza: 350 yen The gyoza arrive. And the rice. Before the ramen,
Gyoza and rice. Pickled radish on the table. My companion also snacks on pickled radish while waiting for their ramen. The long-awaited bowl of ramen arrives. There’s always chili pepper and pepper on the table. I sprinkle a little pepper on. I slurp it down vigorously. 10:30
Customers started coming in one after another right after we opened. Thank you very much! Thank you very much.
Take care! Staff member: How old are you now? I’m 21 now. I’m 22 this year. Staff) Are you used to your part-time job? But I’ve gotten used to it. But I don’t understand anything. The way they talk is difficult. Staff) You really gave off a veteran vibe. At worst, please stop. President) Out of all the people I’ve ever seen President) You’re the best. Let’s stop saying that. Fourth-generation president of Daiichi Asahi
Mr. Morita (30 years old) He learned his job very quickly. I’ve seen over 100 people do it. It was super fast. I’m serious. I’m not that good at being in front of people. I’m not very good at standing out. Staff member: How many years has the company been in business? This year marks our 78th anniversary. I’m the fourth generation owner. Daiichi Asahi has been around since I was born. I’ve been eating this ramen since I was 3 years old. Staff) What about taking over the restaurant? I was a little hesitant at first. I was originally a musician. I’m not that famous, though. I was aiming for that path. I wasn’t really interested in taking over the business. And then, my father passed away. At that point, I decided to take over. I decided to take over. He passed away when I was 24. I took over at 24. I started working at the main store as a part-timer when I was 18. I worked full-time from the age of 21 to 24. I played music in my spare time. I ordered a grilled pork bowl. I lined up some thickly sliced ​​pork slices. Special sauce Then grill it. Top with egg yolk. Grilled Roasted Pork Rice Bowl: ¥740 Staff member: Is this your first time here? This is my first time here.
I’ve been there before in Kyoto, though. It was delicious. Staff: What did you order? I had char siu noodles,
regular ramen, and a char siu bowl. It was delicious. It’s hard to be satisfied if the portions are small. This ramen was quite generous, and I was very satisfied and delicious. It’s a lot more than other places. I saw it online. It’s been a while since I last visited. The taste hasn’t changed since the old days. I wanted to try this, but… I had to go all the way to Kyoto. I saw it online and it was perfect. I’m leaving satisfied today. It’s like a ramen noodle dish. This was great. I’ll leave feeling grateful for another day. Many customers sipped the soup. Staff member: What kind of soup does Daiichi Asahi have? Ramen you can eat every day
If it’s too rich, it can feel heavy. As you get older,
you start to get a bit of heartburn. Our ramen is light enough to eat every day, but We aim for a rich, flavorful broth. That’s why I’m constantly trying and testing things. It’s not perfect, but once it’s perfect, There’s no growth. When I go to the noodle shop, I’m constantly trying and testing things. Today’s soup is like this. Yesterday’s soup was like this. The color of the soup varies depending on the day. We cook accordingly. Every day is a constant process of trial and error. Staff member: Is this your first time here? First time. My wife told me that this restaurant (the main branch) is in Kyoto. I’ve always wanted to go there, but I never got around to it. I heard they’d just opened a branch here, so I thought I’d give it a go. It was absolutely delicious. (I ordered) a regular ramen. With that much char siu,
it’s really filling. The portion of noodles is also generous. More than enough for a man. It was delicious. My friend lives nearby,
and I heard that Daiichi Asahi opened nearby. I ordered white rice and char siu ramen today. It was delicious. They use Onuki pork, not Naka-Onuki pork. The website hasn’t been updated yet. They use Onuki ribs, which are larger than the Naka-Onuki ones. Staff) Is that a 120kg sow? We use pork that’s one size larger. The larger pork simply has a stronger pork bone flavor. But we use our techniques to avoid an overly strong pork bone flavor. We make ramen. In the first place, Onuki belly pork isn’t available on the market. It’s hard to get a first-time customer to order. More specifically,
It’s a triple-boiler. Not many places use this. This is also to ensure the pork’s flavor isn’t lost. The same goes for deep-frying noodles. Boiling in this large pot makes it easier for each and every strand to pass through. It makes it easier for each strand to pass through evenly. So, the finished ramen is also better. Using this pot improves the quality. You’re making it look so easy right now, aren’t you? This is surprisingly difficult, and even when it comes to training these employees, I wonder if it takes more time than normal.195
00:28:22,466 –> 00:28:26,200
The art of deep-frying noodles is quite complex. For those who do deep-frying noodles, It’s a level of quality that really changes the taste. But I still think there’s demand for late-night drinking in Tenma. He said he wanted to stay open until the last train. We have a strong desire to be open all day. It’s a policy. We calculate the working hours from that. 10:00 AM to midnight. We want people to come after drinking. We put our opening hours back. As for the noodles,
I have them made by a noodle factory. Depending on the day, humidity, temperature,
the way the noodles are cooked varies greatly. So I don’t have a set cooking time. I check them with my hand. I touch them and see if they’re hard. I asked him about his thoughts on taking over as president. I want to satisfy my customers, my vendors, and my employees. I want to make everyone involved happy. To do that, we need to expand our store network. It’s like I’ve traced that path. More specifically, our corporate philosophy is “Gratitude First.” We want to fulfill that philosophy. Making everyone happy
A close look at Osaka’s first ramen shop with long lines.

店名　本家第一旭 天満店
地図　https://maps.app.goo.gl/aFPFMJDLYEbYf2rx8
住所　大阪市北区天神橋５丁目８−８ 川辺ビル

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うどんそば 関西 Udonsoba Kansai
https://www.youtube.com/channel/UCsyzqlcYZJUdAV2D9DXjp6g

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