1kg超デカ盛りチャーハンの店に異変が！家族を支えるお父さんが作る胸アツの絶品町中華が沁みる
(When was the restaurant found?) 1989, I guess It was Showa when I started and the era changed to Heisei in September Many people asks me but I don’t remember well It was more than 30 years ago I wasn’t thinking about anything when I started working I started working at a chain ramen shop
I didn’t really think it through At that point, all I was interested in was riding motorcycles I just thought it would be nice to work at something and ride my bike every day I’ve ridden about 30 bikes so far, Ridden from 50cc to about 1200cc
Couldn’t buy big ones much because they’re so expensive but I bought a lot of small ones from 250cc to 400cc Its so expensive now a days I can’t afford it anymore All eggs in Japan are clean and germ-free Eggshells are calcium nails and bones too though The egg white can produces soup stock I don’t want to waste the remaining egg white in the shell And also the egg white can adsorbs the lye and floats on top
And the shells absorb the smell of the meat In other countries, they don’t eat raw eggs because they think there’s bacteria in them Perhaps they wonder why I put eggshells in the pot but the japanese eggs are clean the place I worked before did this too
I guess it must look strange to people from other countries I wonder how many probably 55-60 eggs in a bowl (how many eggs do you break in a day? ) It depends on the day but at the least, it’s about 2 bowls and 3 bowls at most, so it makes it about 150 – 180 eggs
In normal days its going to be around 120 eggs I almost forgotten to count the seasoned eggs and the sunny side eggs We use more than I just told you The shells adsorb lye Removes odor and lye by this I’m cutting up meat for chashu noodles right now
Actually, chashu noodles are not very profitable since the cost of meat has gone up The cost has gone up about 30% higher compared to before the covid time And often it’s not even available (Even if you ask for it?) yes, its just not there
So I make chashu pork with meat that is not my usual in that case (what do you do?) There are various types of block meat, such as pork belly, loin If you use loin, it will still be dry and not tasty Shoulder is the best but I can’t do anything about it
(what about today’s meat? ) It’s pork shoulder I wish they’d come in on a more regular basis the most popular dish would be set A, Ramen with Half sized Fried rice for lunch After that, it’s going to be Large sized fried rice
Even though our name is “Ramen-ya” we sell more fried rice than ramen I don’t mind as long as sells We used to run this place with my mother but she collapsed and we are taking care of her now We are short in hand sine we run here while caring her
So the menu is now half of what it used to be I feel sorry for people who watch and come to our place since we are not in a perfect state My wife also suffers from collagen disease and rheumatism and needs hospital visits
I can only open the restaurant on days when she doesn’t have hospital appointments, so we are closed a lot Last year we ended up with too many closed days and a deficit Even though I worked hard, the payments were more than I earned I don’t know how long I can continue
Various purchase prices will go up again in April I don’t know what to do It’s hard to raise prices while we are losing customers but we can’t pay unless we raise prices I think there are many restaurants worried about this Restaurants, especially those with rent to pay, are starting to close
It’s very difficult My wife also has a lot of hospital bills to pay, so Our savings are running low and it’s still hard to pay the bills (What if you had more customers on the opening day?) That would be very helpful It would be better if I could open here more often but
We had a lot of hospital reservations, so (in the past) I used to run this restaurant while raising my children, so I kept the shop open until I left my child at nursery school when she was 3 years old
At that time, it was difficult to put children under the age of 3 in daycare centers, but now it’s better, people take paid leave My older daughter is married and has a child now My younger child is still in high school It would be easier to pay
If I could open the store a little more but the store is not open very often I’m sorry for the customers even if you watch the video, it won’t be open some days Maybe on Monday we open more often Saturday we are open most of the time
We usually go to my wife’s hospital on Wednesday or Thursday Currently, she goes to 4 hospitals I go to 2 hospitals I had cataract surgery on my eyes since I had cataract surgery, and I have other illnesses using garlic ginger These noodles are for miso ramen and mapo ramen is for Tokyo ramen
I don’t make noodles by myself I wish the noodles were a little thinner though I want thin noodles for Tokyo ramen Tokyo ramen and the thin noodles they use with things like chashu and green onions The difference of the noodle? Hmm, regular soy sauce ramen goes better with thin noodles, I think
I prefer thin noodles, so at my previous restaurant they had only one type But I want to eat thin noodle That’s all Mapo Noodles and Miso Ramendon’t go well with thin noodles I can’t get anything from 1 place so the places I buy from is increasing
Places I’ve ordered from aren’t getting it either, so I’ve searched all over the place I’ve made most of the preparations I start preparing for the next day in the evening, so it’ll be like this in the morning. I prepare during their lunch break, at night and in free time
Otherwise I can’t make it in time I don’t want to work too much in the morning so I try to prepare the next day’s items in the evening (Even though you have to start at 7AM? ) You have to boil it for at least 5 hours to get the broth
I don’t spend as much time and money as they do at ramen specialty restaurants Amount of bones are less than them All restaurants were like this before specialty restaurants boil it until it’s simmering The number of delicious ramen shops has increased I added bonito, dried sardines, seawead(Konbu) and vegetable for broth
Meat based broth are less in old style chinese restaurant compared to the ramen shops of today Can’t compete with current Ramen speciality restaurants Lard I melt it and use for cooking seasoned eggs Eggs are cut with a string for a clean cross-section
Use string to make a beautiful wavy shape on the cross section of the egg wave pattern has been created will go shopping in the morning He goes to morning shopping with wife And the wife also go for shopping for the home too
It’s been simmering for a long time, so it’s going to boil over starting to make fried rice Looks at the amount of the rice It seems like we’ve received an order for set A, ramen with half sized fried rice preparing for Tokyo ramen Received order for Sunny side egg
This is the soup from the broth of fish, vegetable and bones The next order was curry fried rice It had an irresistible aroma The fried egg from earlier was a topping for curry fried rice Thi is the famous large-sized fried rice Serving more than 2 people size
Orders for large fried rice is none stop A specialty indeed! The next order is fried gyoza He grills gyoza that have been wrapped and frozen in advance Ramen ya’s gyoza has wings the meantime, he continues to make fried rice Gyoza is ready The golden wings look delicious. They also do take-out.
A huge amount Shiso leaves has appeared And lots of garlic The smell of garlic is so good Add the shiso leaves The mixture of garlic and shiso leaves have a wonderful aroma that will make me dizzy Garlic shiso fried rice I only do it once in a while
When I could find shiso leaves for super cheap That’s the only time we sell this Once in a while, when its extremely cheap If we do it in normal days, it’ll add 200 yen more But we can do it with 100 yen more if we could find it cheap
I could see their amount of effort not to make the price higher for the customer Rice pot is empty the inside of the wok is filled with rice and meat This wok must be so heavy the pot is handled in a splendid manner! Half fried rice A standard serving of fried
Rice for takeout 1 person Half 3 different size of fried rice in once Ramen ya’s serving size is unusual, so even 3 looks so heavy I’m glad that many customers visited today Since they started to close more often, there were fewer customers even on the opening days
There were so many customers on this day Garlic Shiso fried rice is over It looks like a normal fried ricee but its a special one Its not even finished yet Ome Cha-han (Ketchup Fried rice with Omelet) This friedd rice was so delicious that I felt like I could eat the giant size
This Tokyo ramen was my favorite The soup was so flavourful and matching with noodle Its simple but full of umami and very very delicious taste This meat was surprisingly thick and gorgeous Both of us are old and have been taking quite a few days off over the years,
Please check our schedule before coming especially if you are coming from far thanks Gochiso sama deshita
１kg越えド級デカ盛りチャーハンの有名店を襲った悲劇…。奥様と共に苦労に立ち向かい、大黒柱として今日もキッチンに立つご主人の1日に密着し、心境を伺いました。努力と工夫で味も量もそのままに、絶品激うまのドデカチャーハンを提供し続けてくださっています。心から応援しています。
🏠ラーメンya
https://maps.app.goo.gl/ZcT548Jj1ZcewCY8A
〒136-0071 東京都江東区亀戸６丁目３５−８
⏰営業時間
昼：11時半〜15時
夜：17時〜19時半
📔メニュー
東京ラーメン 620円
オムチャーハン 940円
名物大盛りチャーハン 880円
半チャン・ラーメンセット
1000円（〜2時半）
1210円（2時半〜）
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0:00 ハイライト/ Highlight
0:31 ご主人インタビュー / Interview with the chef
18:00 開店 / Open
18:09 チャーハン / Fried Rice
24:25 東京ラーメン / Tokyo Ramen
25:25 カレーチャーハン / Curry Fried Rice
26:40 大盛りチャーハン / Big Fried Rice
31:30 焼き餃子とチャーハン / Fried Dumplings & Fried Rice
35:51 ニンニク大葉チャーハン / Garlic Shiso Fried Rice
40:52 特大チャーハン鍋ふり / Wok Work of Giant Fried Rice
47:08 いろんなチャーハン / Variety of Fried Rice
49:11 麻婆涼麺 / Ma-po Cold Noodle
54:13 カレーチャーハン / Curry Fried Rice
56:53 大盛りオムチャーハン / Giant Omu Fried Rice ( Ketchup Fried rice with Omelet)
1:03:27 実食 / Eating
1:04:09 ご主人から一言 / Commentary from the chef