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00:00This week's magic restaurant is chosen by 50 food professionals.
00:05Osaka's really delicious ramen ranking.
00:09In the old town of Osaka, there are a lot of ramen restaurants.
00:15There are a lot of ramen restaurants that Osaka people want to eat even if they have to wait.
00:21Out of about 1,000 ramen restaurants, which one is the number one?
00:27Ah, no, no, no!
00:30Ah, it's here!
00:35First, we'll announce the 10th place.
00:39The one chosen is the gourmet blogger, Pun-san.
00:43It's delicious, I can finish the soup in no time.
00:47It's a pioneer.
00:51The shop is located in Sakai City.
00:54It's a 5-minute walk from Tsukuno Station on the JR Hanwa Line.
00:58It's called Yu-Ki-Shin.
01:03It was established in Sakai in 2001.
01:06It's sold in Namba, Shin-Osaka, France, and Spain.
01:12What are we going to investigate?
01:14Hello, I'm A-MASSO.
01:18A-MASSO is a comedy duo.
01:22They are childhood friends from Osaka City.
01:32Sakai is like a neighbor.
01:34Do you have any memories?
01:36Of course, we went to the Hamadera Pool on the shrine.
01:41I was working part-time as a gourmet.
01:43Sakai Higashi is known as a gourmet.
01:45Let's get started.
01:48It says salt.
01:50This is the first salt ramen in Japan.
01:54Really?
01:56Is it okay to sing like this?
01:59Excuse me.
02:00What is the truth?
02:03Is this true?
02:05You can find it on the Internet.
02:07That's suspicious.
02:09I think it's salt.
02:12Is it salt ramen?
02:14Salt ramen is light.
02:17It's good for your health.
02:19It's really good.
02:21I think people who like salt ramen will love it.
02:27Here it is.
02:31This is the popular salt ramen.
02:35It's beautiful.
02:40Salt ramen.
02:42It's light, but it's rich.
02:47What is this?
02:49It has a sweet scent of vegetables.
02:52At the end, it has a scent of kelp.
02:56It's made in a double structure.
02:59The ingredients used in the soup are this much.
03:03Chicken skin and the most expensive skin.
03:07Five kinds of vegetables bring out the sweetness and the scent of kelp.
03:12It's really expensive.
03:14Salt ramen has a rich taste.
03:23The noodles are medium-thin straight noodles.
03:26It contains all-purpose flour, so it's low in calories.
03:30I'm glad it's all-purpose flour.
03:33That's good.
03:34This is the salt that women are most interested in.
03:39It contains only a little bit of miso soup.
03:44I'm glad.
03:45Can I hold my head in the middle of the night?
03:47It's okay.
03:48There are days when I feel like I'm going to get fat.
03:51It's okay.
03:53I understand.
03:54I feel like I'm going to lose weight.
03:57This time, we conducted a survey of professional chefs and gourmet magazines.
04:02We evaluated them in four categories, cost performance, technology, originality, and evolution.
04:09As a result, the evolution was highly rated.
04:14The ramen industry has developed amazing noodles that make you shiver.
04:21I feel like I want to spread it all over the world.
04:25These are the noodles used in this ramen.
04:30At first glance, it looks like ordinary Chinese noodles.
04:33Here's a quiz for the guest, Yui Okada.
04:37The ramen industry has developed amazing noodles that make you shiver.
04:42Please taste it in the studio and answer.
04:50She's used to it.
04:52She's good at eating.
04:56It's delicious.
04:59It's chewy.
05:02It's like rice cake.
05:07It's like rice cake in ramen.
05:09It's like rice flour.
05:10It's like a smooth rice cake.
05:15The ramen industry has developed amazing noodles that make you shiver.
05:20It's delicious.
05:21It's more transparent than before.
05:23What is it?
05:25It's gluten-free.
05:27We don't use flour at all.
05:30It's like Chinese noodles, but it's made of rice flour.
05:36It's like rice cake.
05:38It's not rice cake.
05:40It's not rice cake.
05:43Rice flour is often used in noodles, but it's used in noodles.
05:48It's difficult to handle, and it takes two years of trial and error.
05:52They even have their own factory.
05:57This is a vegan ramen made without using any animal products.
06:04It's a ramen made with vegetables.
06:06It's delicious.
06:08It's delicious, isn't it?
06:09They put tomatoes, dried tomatoes, and onions in the soup.
06:16They put salt and onion oil in the ramen.
06:19They put gluten-free noodles in the ramen.
06:22It's an animal-free, zero-percent ramen.
06:30It's chewy.
06:31It's chewy, isn't it?
06:32It's chewy.
06:34It contains 95% of rice flour.
06:38It doesn't contain salt or water.
06:41The color of the water is different, isn't it?
06:43The color of the water is different because it doesn't contain salt.
06:45It's a vegan ramen made without using any animal products.
06:48It's amazing.
06:49It's like ramen.
06:51You're talking too much.
06:54And...
06:55Look at this.
06:59They also use gluten-free noodles with salt.
07:04They use gluten-free noodles with salt.
07:06By the way, a gluten-free salt ramen specialty store will be opened in January next year.
07:17Next, I'll announce the 9th place.
07:21What's the name of the restaurant?
07:25It's Michelin's Bib Gourmand.
07:29It's addictive and gentle at the same time.
07:33There's a gradation of flavors.
07:37The restaurant is located in Momodani.
07:52It's five minutes' walk from Momodani Station.
07:54It's a colorful and long-standing hair-style rainbow.
07:59Who will they investigate?
08:01Hello, everyone. I'm Kenta Kobayashi.
08:04Mizuno-san looks like he wants to wear this again.
08:09It's stylish, isn't it?
08:11It's like a cafe.
08:12It's a white wall.
08:13I've never heard of a hair-style rainbow.
08:15It's a stupid story.
08:16You're too young to be honest.
08:18That's right.
08:20It's opened in Momodani in 2020.
08:24It's a white and stylish cafe.
08:29The owner, Mr. Okugura, is a former band member.
08:32He uses a drumstick as a chopstick.
08:35He makes ramen with a good rhythm.
08:41Why did you name the hair-style rainbow?
08:46Do you like comedy?
08:47I love comedy.
08:48I think you'll like it.
08:50I've been a big fan of you since 1995.
08:53That's quite a long time ago.
08:54Among all the prices, the one I jumped over was the pool of people.
09:06That's the power of each department.
09:10The popular dish is Iriko-soba with soy sauce, which is a luxurious use of Iriko-soba made by Mr. Kushiba Kuji in Nagasaki.
09:17It's a high-concentration Iriko-soba made with low-temperature Iriko-soba.
09:23He uses pure black pork fat.
09:28He uses three kinds of natural soy sauce from Shikoku.
09:34It looks like a simple soy sauce ramen.
09:38The professional evaluation of the food is the originality.
09:43There are other ramen as well.
09:48Of course, the standard ramen is made with salt and soy sauce.
09:52What surprised me was the curry ramen that connects the world of ramen and the world of curry.
10:04The professional evaluation of the food is the originality.
10:06The curry ramen of the hair-style rainbow is...
10:09Did you see it?
10:10Thank you very much.
10:12It's thick.
10:15First of all, I'll try the soup in front of me.
10:26It's a little different from what I expected.
10:28There is a strong taste of curry.
10:37I can drink this soup for about four hours.
10:42The base of the soup is a fish broth made from an ingredient system such as Muro-aji.
10:46The curry spice is added to it by adding kaeshi and special green onion oil.
10:54Curry is difficult.
11:01I can smell the curry.
11:03The noodles are thick.
11:07The noodles are home-made based on the Hokkaido Sancom Miharu Yokoiga.
11:12It is a medium-thick noodle that is often mixed with curry soup.
11:16Curry miso is added at the end.
11:19It is recommended to eat this while melting it in the middle.
11:29It's delicious.
11:30It tastes completely different.
11:33This is a thick curry ramen.
11:35The taste changes every time because of the rainbow.
11:42I don't say this because it's an ancient ad.
11:45The taste doesn't change seven times.
11:48The taste changes two or three times.
11:50The taste changes two or three times.
11:52Another thing to change the taste is this Ajitama.
11:57There is a rare boiled egg called Araokana.
12:01It makes the curry spicier.
12:05I know Araokana.
12:08I know everything.
12:10I know about the Ninoude of Jyukujo.
12:14I've been to many ramen restaurants.
12:18Ninoude of Jyukujo.
12:25The curry has a sweet taste.
12:27Araokana is made of sweets in a bowl.
12:33It's wonderful.
12:34The taste has changed.
12:37In addition, the added topping is tomato semi-dry.
12:41You can enjoy the contrast with sourness.
12:43The sourness goes well with curry.
12:46Mr. Kenkoba, who has been a fan for many years, asked me to eat it.
12:49He added 100g of gorgeous boiled egg.
12:52How much is it?
12:54It's about 3,000 yen.
12:57It's Kenkoba special.
12:58Kenkoba special?
12:59It's expensive.
13:00I can't advertise it.
13:03It's a commemoration.
13:05It's a commemoration.
13:09A normal curry ramen without topping costs 1,500 yen.
13:14This restaurant has a unique limited menu like RAINBOW.
13:22I don't think it's weird.
13:25It says it has a strong taste.
13:27It has a strong taste.
13:28It's a horse mackerel.
13:30It has a strong horse mackerel taste.
13:32It's a coincidence that he is an actor.
13:35It also has a good taste.
13:37Yes, it has a good taste.
13:39Does it have a good taste?
13:40Yes, it has a good taste.
13:42I think it has a good taste.
13:45It has a good taste.
13:48Osaka has a really good ramen ranking.
13:51What did they choose as the 8th place?
13:54First of all, it looks beautiful.
13:56The noodles are well cooked.
14:00It's like a professional cook.
14:02It's like a professional cook.
14:03It's a way to enjoy ramen noodles.
14:08The name of the restaurant is JUSO.
14:11It's a restaurant in the alley in front of the station.
14:16It's a Chinese noodle called KIRIMEN.
14:18It's a Chinese noodle called KIRIMEN.
14:21It's been a long time since it was so popular.
14:24It was distributed 15 minutes before the opening.
14:27It was distributed 15 minutes before the opening.
14:29The noodles are delicious.
14:31It's like udon, but it's not udon.
14:34The noodles are beautifully folded.
14:38It's the first time I've seen this kind of noodle.
14:41It's a ramen with a high rating of originality.
14:44It's here.
14:47It's a Kiritama made with only noodles, sauce, and eggs.
14:54The noodles are simple and the taste is outstanding.
14:58It looks delicious.
15:02The main flour is Haruyokoi from Hokkaido.
15:06They developed the super KIRIMEN flour using only the central part.
15:12It takes 12 minutes to boil.
15:15The texture of the milk is smooth and the surface is fluffy.
15:21It's a special salt sauce with Mongolian salt and fish sauce.
15:26It's a sweet and sour chicken stew.
15:28It's a mixture of raw eggs and noodles.
15:36It's a little different.
15:38It's delicious.
15:40What is this?
15:42It's delicious.
15:44What kind of noodles are delicious?
15:46The texture of the noodles is different.
15:49It's thick, so it's easy to chew.
15:55Haruyokoi has a chewy texture.
15:59It is also used in bread.
16:01Haruyokoi has a fluffy texture.
16:05It is a popular Kiritama that is difficult to find.
16:10There is a secret recipe that anyone can eat immediately.
16:14It's the return of the store.
16:20I usually buy it.
16:22I bought 6 eggs today.
16:25You can buy it without a receipt.
16:31It's difficult to buy.
16:34If you make it at home, you won't be able to enjoy the beautiful noodles served at the store.
16:41You can do it.
16:43It's on YouTube, so you can imitate it.
16:50At the end of this month, we will open a franchise store in KADOMA.
16:55We are planning to expand from JUSO to the world.
17:01Osaka is expected to be the most delicious ramen in the world.
17:07What do you think?
17:11I think it's good for both humans and noodles.
17:16I went to a new store in Harukas.
17:20It's amazing.
17:24I feel like I'm in the future.
17:30MENSUKE is also popular.
17:33I went to the store in ROKUEI.
17:35The line was very long.
17:38What about you?
17:39I went to YOSUKO.
17:42I think it's the birthplace of salt ramen.
17:46RYUKUSHI and YOSUKO?
17:49YOSUKO is the beauty of addition and subtraction.
17:54Osaka is ranked 7th in the delicious ramen ranking.
17:59What do you think?
18:03I've loved ramen for a long time.
18:07The moment I drank the soup, I was impressed.
18:15What do you think?
18:20It's the best ramen I've ever eaten in my life.
18:28The store is KAMISHINJO.
18:32It's a line that appears when you walk from UCHIKANJO to KANSAI SUPER.
18:38Ramen is red.
18:41It opened in 2017.
18:43It's a popular store with a long line, but it's on TV this time.
18:49It looks beautiful.
18:51Ramen is important.
18:54I want to go to a place where the face of the bowl is beautiful.
18:58This is the face of the bowl.
19:03It's a pink rare char siu on top of the white soup.
19:07It's salt.
19:10The soup is not only beautiful, but also original.
19:16This is WATAGASHI.
19:19It's like a spider.
19:23The soup is expressed as WATAGASHI and KUMO.
19:27The secret is in the unique way of cooking.
19:31This is a chicken soup made with chicken skin and konsai.
19:34By cooking on a pressure cooker, the smell of chicken skin disappears.
19:39By boiling over twice, the soup becomes creamier.
19:45The texture of the soup is fluffy.
19:50The noodles are medium-thin and straight.
19:53It goes well with the creamy soup.
19:56It is baked in a convection oven at 60 degrees for about 8 hours.
19:59The char siu cooked at a low temperature is soft.
20:02It's like floating in the clouds.
20:11It's delicious.
20:13The bubbles are very creamy.
20:17It's like eating it with milk.
20:19The bubbles are so fine that they bring out the scent in your mouth.
20:24The scent bursts in your mouth.
20:29This is the 6th place.
20:32This is a ramen shop made by a former udon master.
20:35This is a ramen shop, but it has a good udon taste.
20:43This is the 6th place.
20:49This is a TSUCHIYA shop run by RICPERARE, an Italian restaurant run by MICHELIN.
20:56This is a ramen shop run by a former udon master.
20:59The noodles are very delicious.
21:01I thought it was udon, but it's ramen.
21:08The owner of UBARA, a udon shop run by MICHELIN LIVGURMAN, is also a big fan of the noodles.
21:14The noodles are chewy.
21:16It seems that the noodles are made with udon noodles.
21:19It's ramen, but it's a ramen that feels the goodness of udon.
21:24There is a ramen shop in TSURUHASHI.
21:27It's a ramen shop that opens two minutes' walk from the station.
21:35It's a ramen shop where women come when they get drunk.
21:38I'm glad to hear that.
21:40It's a chic and cool shop.
21:43Thank you very much.
21:44This is a ramen shop that opened in TSURUHASHI in 2020.
21:49It's a stylish shop that uses a lot of wood.
21:54The owner of this shop is a former udon master.
21:57He has been a udon master for about 10 years, including his part-time job.
22:02Why did you go to a ramen shop?
22:04Why did you go to a ramen shop?
22:05When I was a student at a ramen shop, I was walking around eating ramen.
22:09I think I cheated on that ramen shop.
22:11I was addicted to that ramen shop.
22:13In that sense, the name of the ramen shop is SHUKI.
22:17It's like the line I said when I cheated on my girlfriend.
22:20By the way, the name SHUKI came from SHUNKI's father, who was still young.
22:28I'm 11 years old.
22:29I hate my father when I'm in puberty.
22:34He studied at a popular ramen shop called SHIOGENSUI.
22:38He made his own ramen based on his experience at the udon shop.
22:44This is a simple soy sauce ramen.
22:47It's like the third beer.
22:50It has a strong scent.
22:52The strong scent is made by washing onions and garlic in oil.
23:01The soup is made with chicken, pork, beef, and seafood broth.
23:06It's light, but it has a deep taste.
23:10I'll eat it.
23:12Oh!
23:14It's refreshing.
23:17That's right.
23:18It's refreshing, but I'm aiming for the umami to remain.
23:23It's like eating Japanese food.
23:28The biggest feature of this shop is the noodles.
23:32It's homemade noodles made with Seto Kirara.
23:35By increasing the water content, it has a unique chewy texture.
23:42It has a good sound.
23:47It's a little different from the noodles in my head.
23:52It's like udon.
23:53It's like udon.
23:55It's smooth.
23:57It's like soup.
24:01There is a menu that makes you feel more like udon.
24:06Excuse me.
24:07Thank you for waiting.
24:09This is soy sauce pickled noodles.
24:11I'll try the noodles first.
24:13I'll try the noodles first.
24:15My junior, Tetsuji, used to eat pickled noodles.
24:19When I went to eat it, he said,
24:23He said,
24:25He said,
24:28He said,
24:31I understood what he said after I ate it.
24:36Oh!
24:40It has a very creamy taste.
24:43It's like udon.
24:45It's like udon.
24:52It's delicious.
24:55The secret of the udon-like noodles is that they are made with high-water-cooked udon.
25:04The other point is that
25:06The noodles are cut in reverse.
25:08The noodles are cut in reverse.
25:10When you cut it, you push it out and cut it.
25:15Are you talking about sumo wrestling?
25:18That's right.
25:20You're talking about sumo wrestling all of a sudden.
25:23The reverse cut noodles are the opposite of the flat noodles.
25:29The flat noodles are cut with a larger width than the thinly stretched dough.
25:34The reverse cut noodles are cut with a larger width than the thinly stretched dough.
25:40The rough surface area cut with a cutter is larger than that of the flat noodles.
25:45The water absorption rate is high and the noodles look like udon.
25:52Jiro-style ramen and Ie-style ramen are also cut in this way.
25:56Really?
25:57Jiro-style ramen?
25:59Sakai Seimen?
26:01Do you know Jiro-style ramen and Ie-style ramen?
26:06Of course.
26:07Ie-style ramen is Sakai Seimen.
26:09That's amazing.
26:11I don't know why, but I feel like I'm going to lose my temper.
26:14If you make a mistake, I'll come all the way here.
26:17Please be careful.
26:21Osaka's really delicious ramen ranking is in fifth place.
26:26From the professional who chose the food.
26:29This restaurant is easy for women to enter.
26:33It's fashionable inside.
26:34It's very light, but it's also a little rich.
26:37It's so delicious that you can drink it all up.
26:42The father of Rukua Osaka.
26:45I use duck char-siu.
26:48It's a specialty of Ryotei.
26:53The restaurant is in Fukushima.
26:56It's Moe Yomizuke.
26:58It's a long line of people.
27:01It's Moe Yomizuke.
27:04It's been a long time.
27:06It's been a long time.
27:09It's a long line of people.
27:13It opened in 2016 in Fukushima.
27:17It's a long line.
27:20It's a simple and refreshing Japanese-style interior.
27:23It's a popular restaurant for women.
27:26The specialty is Kishu's duck.
27:29It's a soy sauce based on Kumamoto's Jidori Yamakusa Daiyouga.
27:32It's a luxurious ramen with pork, duck, and two kinds of char-siu.
27:40The ingredients are gorgeous and gorgeous.
27:44It's a great balance of eggs and noodles.
27:52Osaka's delicious ramen ranking.
27:55It's in fourth place.
27:58From the professional who chose it.
28:02I think the boom of chicken soup has been going on for a long time.
28:07I think it's a prelude to that.
28:10Higobashi is the main store.
28:12There are a lot of stores now.
28:17Two minutes' walk from Higobashi Station on the Osaka Metro Yotsubashi Line.
28:23This is also a chicken soba restaurant with a long line.
28:29It opened in 2014.
28:31There are nine stores in Kansai, two stores in Tokyo, and two stores in Hong Kong, China.
28:38According to Instagrammer Ide-kun.
28:42I think it's a pioneer ramen shop that has changed the general popular menu of ramen to a high-ranking dish.
28:54The specialty is this chicken soba.
28:57The topping is a rare fried burdock.
29:02It's been fried every time since the order came in.
29:05It's full of luxury.
29:09The soup uses only Sakurajima chicken from Kagoshima Prefecture.
29:14The chicken thigh itself is also thick, but it's even more foamed.
29:19It's a soup with a very buttery taste.
29:23It's good for your eyes.
29:25It's like mud.
29:28While it's boiling, you can taste the crispness of the burdock.
29:33It's a refreshing taste.
29:36The staff are all dressed up.
29:39Zagin quickly adopts the elegant style of obon.
29:44Women can easily enter because they lend paper aprons and hair ties.
29:50Ramen is enjoyed in a lively atmosphere.
29:53However, the price is 970 yen.
29:56The soba is also excellent.
29:58There is a group shop that is gaining attention in SNS.
30:04It's a shop called Franken.
30:08Franken in Osaka is also popular.
30:11What is it?
30:16It's a new-style ramen with sweet cream on top of spicy soup.
30:21It's a ramen that goes well with the look of it.
30:27In addition to the group shop, it is a popular shop that challenges various ramen such as Taipaitan and Hakiramen.
30:38The top three are left.
30:41What do you think?
30:43There are still two people left.
30:45There are still two people left.
30:48What else is there?
30:50Jet.
30:52I've heard of it.
30:54It's popular with ramen lovers.
31:00Osaka's delicious ramen ranking.
31:03Finally, the top three are announced.
31:05What is the third place?
31:08It's soup.
31:10It's a soup with a strong taste of seafood.
31:13The noodles are also delicious.
31:16I think it's a ramen that's close to perfection.
31:19Osaka's ramen that represents Japan.
31:24It's aiming for the universe.
31:26First of all, I want you to bring ramen to the moon.
31:30The naming has a great impact.
31:34I think it's the style of this shop.
31:38We also have a shop in Tokyo.
31:41The shop is located in front of Hankyu Minamikata Station.
31:46The shop is located right next to the ticket gate.
31:50It's a ramen shop for all mankind.
31:57The soup has a strong taste of shellfish.
32:01The soup has a strong taste of shellfish.
32:06The most popular ramen is Macro, a seafood ramen.
32:10It's seasoned with seafood.
32:15It is light taste with soy sauce.
32:17It's a ramen that represents Japan.
32:20It's a ramen that represents Osaka.
32:23This ramen is popular with people of all over the world.
32:26It's a ramen that everyone of all over the world can eat.
32:29It's a ramen that everyone of all over the world can eat.
32:34He put a lot of effort into producing this ramen.
32:38In June of this year, he will open a ramen shop in Ibaraki City, which has no sense of guilt.
32:44He will also open a shop that specializes in healthy ingredients with beautiful green noodles.
32:51He will collaborate with Michelin-ranked Chinese restaurant, S-Sawada, and open a grand restaurant in Ikebukuro, Tokyo.
32:58He will continue to develop his ramen with the know-how of Chef Sawada.
33:04In addition, he will open a restaurant in Kawaramachi, Kyoto on Saturday.
33:11He is also aiming to conquer 47 prefectures nationwide.
33:17What does Chef Sawada appreciate even more?
33:21The utensils. He wants the utensils to go to a higher level.
33:27In a shop in the Grand Front, they sell ramen made with only water, soy sauce, and oil without using soup stock in a mug.
33:36In Jinrui Minamenrui Premium, ramen and Italian mixed noodles are served in spherical containers.
33:44Recently, even more incredible-shaped containers have appeared.
33:49What is it?
33:51It's amazing.
33:54This is the first time I've seen someone eat with chopsticks.
33:58No, never. This is so cool. It's so unique.
34:02Very cool.
34:03It's so cute.
34:05It's a great instagram picture.
34:07What is this?
34:09It's a flower.
34:10Here, he will hit the miss with a flower.
34:14What did the owner, Matsumura-san, think of with this container?
34:19If Queen Elizabeth comes to Japan and says she wants to eat ramen,
34:25I would say I'll go.
34:27I think elegance is important.
34:31Then, what kind of container did he come up with?
34:36No, no, no. It's not that. It's a miso container.
34:38It's a miso container.
34:39It's a miso container.
34:40It's a miso container.
34:41It's a miso container.
34:42It's an elegant container.
34:43It's an elegant container.
34:44It's a tiara container.
34:46The correct answer is...
34:49It's a tiara container.
34:52The number of restaurants that can eat with this container changes every day.
34:55And only 10 people can wear it.
34:59This tiara container was provided by a collaboration store with Misono-san,
35:03which has recently moved into a restaurant business.
35:05It's called Uchino Ramen.
35:07It's similar.
35:10I happened to be at the restaurant, so I was able to interview you.
35:14I happened to be at the restaurant.
35:16I happened to be at the restaurant.
35:17It's a miso container.
35:18It's a miso container.
35:19It's a miso container.
35:20It's a miso container.
35:21It's a miso container.
35:24Osaka has the second most delicious ramen in the world.
35:28I haven't said anything yet.
35:29I haven't said anything yet.
35:30The ramen, soup, and toppings are all perfect.
35:34Oh, no.
35:35I think it's one of the best ramen restaurants in the world.
35:40It's the best ramen restaurant in all the atmosphere of the restaurant.
35:45It's the best ramen restaurant in all the atmosphere of the restaurant.
35:46It's the best ramen restaurant in all the atmosphere of the restaurant.
35:47It's a restaurant that gives you a sense of luxury that you don't think is ramen.
35:49The restaurant is located in Nakatsu.
35:52This is the main line that appears when you walk under the archway of the Shinmi-do.
36:00MUNTOMENSUKE
36:02This is amazing, too.
36:04It opened in 2018 as the second restaurant of MUNTOMENSUKE, which ranked fifth in the ranking.
36:11It's amazing.
36:12Both of them are good.
36:13It's a restaurant that looks like a high-class restaurant rather than a ramen shop.
36:21This is a shop that features a main dish, KAMO, called MOEYO MUNTSUKE.
36:25This is a shop that features a main dish, KAMO, called MOEYO MUNTSUKE.
36:29They use HORO-HORO-CHO, which is a component of the dough, for soup and toppings.
36:36The most popular dish is the special KURADASHI SHOYU SOBA.
36:40The price is 1,590 yen.
36:45The price is high, but I think it's not expensive if you bring high-quality ingredients.
36:55Even though it costs more than 2,500 yen for ramen, it is highly rated for its cost-effectiveness.
37:03This is a dish that is particular about the ingredients.
37:06This is a dish that can make soup by itself.
37:11This is a dish that combines three strong flavors of umami and yashou.
37:16This is a dish that uses six kinds of soy sauce.
37:20There are no gaps in the toppings.
37:24This is a dish that uses HORO-HORO-CHO.
37:27This is a ramen that uses ingredients that are used in restaurants and schools.
37:36The price is 1,590 yen.
37:42This is delicious.
37:46This is elegant and deep.
37:49This has a good punch.
37:52This tastes like a course meal.
37:57I want to eat HORO-HORO-CHO.
37:59This is a dish that melts as soon as it is cooked.
38:03This is a dish that you eat like this.
38:08Mr. KONDO is particular about such ingredients.
38:11However, he is particular about ramen.
38:13He even started a ramen shop.
38:19First of all, it doesn't work.
38:21I think it's great that such an idea has come up.
38:27That is.
38:28This is MENSUKE-DORI.
38:30MENSUKE-DORI?
38:32The name of the bird and the name of the shop.
38:35That's right.
38:38He even started developing birds for ramen soup.
38:42That's great.
38:44Mr. KONDO, the owner of MENSUKE-DORI, wants to raise healthy birds from the inside of the body by mixing lactobacillus with food.
38:52He consulted the producer of AMAKUSA DAIOH.
38:56After trial and error, he won the Grand Prix in all categories of size, umami, and meat quality at AMAKUSA DAIOH CONPE last year.
39:06It is called MENSUKE-DORI and is used in the shop.
39:11Recently.
39:14I got a request from a yakitori restaurant.
39:18I got a request from a yakitori restaurant for ramen from SHOICHI.
39:26I was lucky to have a good bird.
39:30Usually, there is a restaurant where a bird farm starts.
39:35It's not like that.
39:36It's not easy to start a bird farm when you're eating.
39:40I mixed lactobacillus with food.
39:43It was a human-made food.
39:45I was able to mix it scientifically.
39:47I think you're wrong.
39:49What is a human-made food?
39:51What is that?
39:55The best ramen in Osaka is made by a professional chef.
39:59The best ramen in Osaka is made by a professional chef.
40:02I haven't been on the show yet.
40:07Before that.
40:09Chef SAWADA of NISHIRAN.
40:13He is famous for his spicy ramen.
40:17He is famous for his spicy ramen.
40:21I've only eaten it once in my life.
40:25I'm excited to make it at home.
40:30I will make it easy.
40:31I will prepare this.
40:35This is the soy sauce flavor of FUKURO-RAMEN.
40:40I will make it with a frying pan.
40:45What are the ingredients?
40:48This is pork, shiitake mushrooms, and Chinese cabbage.
40:51I will stir-fry these ingredients.
40:55Is there a specific ingredient for spicy ramen?
40:58There is no specific ingredient.
41:01In the restaurant, shrimp and seafood are used.
41:03In the restaurant, shrimp and seafood are used.
41:08The more ingredients, the more delicious it is.
41:12The more ingredients, the more delicious it is.
41:16I will use the canned fish.
41:22Is this a lot of ingredients?
41:23Yes.
41:25This is very good.
41:27Next, I will add water.
41:30Next, I will season it.
41:32First, I add soy sauce.
41:35I add this.
41:37Do you add all of this?
41:38The taste is decided.
41:41This is delicious.
41:42Is it okay to buy soy sauce instant noodles?
41:46Yes.
41:48The base is soy sauce.
41:51If you add sesame oil, it will be soy sauce ramen.
41:55I also add oyster sauce.
41:57This has a strong taste.
42:01This is spicy ramen.
42:04Put the noodles in the same pot.
42:08This is easy.
42:11I thought it would be more difficult.
42:14When the noodles are loosened, add a lot of pepper.
42:18Add water-soluble potato starch.
42:22This is an egg that softens the spiciness and sourness.
42:27Add vinegar to add sourness.
42:32This is almost done.
42:34I add black vinegar to this.
42:37Black vinegar has the role of adding flavor.
42:41What do you use instead of black vinegar?
42:46Black sesame paste.
42:51The correct answer is this.
42:55This is oyster sauce.
42:59The scent of black vinegar is similar to that of oyster sauce.
43:02The scent of oyster sauce is similar to that of black vinegar.
43:06This is the depth of oyster sauce.
43:08This also contains fruit, so it has a sweet taste.
43:12I add green onions.
43:15I put this in a bowl.
43:18This looks delicious.
43:24This is well seasoned.
43:26This is the third dish.
43:32ITADAKIMASU.
43:36I eat soup first.
43:41This is the third dish.
43:44This is amazing.
43:46This is amazing.
43:48This has a sweet taste.
43:51This has a good scent.
43:53This has a lot of soup stock.
43:56This is delicious.
43:57Can you make this at home?
43:59I made this on my first date.
44:05I'm more interested in the first date at home.
44:08Let's go back to the ranking.
44:10What is the most delicious ramen in Osaka?
44:24What is the most delicious ramen in Osaka?
44:31This is a legendary restaurant where 15 out of 50 people named it.
44:36The noodles are smooth, shiny, and chewy.
44:41This is a magic of flour.
44:43This looks like Chinese soba.
44:47This has a lot of ingredients.
44:51Other restaurants are also delicious.
44:54However, this is not the case.
44:56This is an overwhelming victory.
44:58When I heard this story, this restaurant came to my mind.
45:04I think this restaurant is amazing.
45:08The restaurant is in NISHINAGAHORI.
45:11It's a three-minute walk from the station.
45:13This is a KADOYA RESTAURANT.
45:18This is amazing.
45:20This is a legendary restaurant.
45:25This restaurant opened in Tsurumi-ku, Osaka in 2001.
45:29This restaurant is located in NISHIUMEDA, ANSHIN-UMEDA, and KURISUTA-NAGAHORI.
45:36This is a great success.
45:39Hello.
45:41This looks like a very delicious ramen.
45:45This restaurant won the first place.
45:47Congratulations.
45:50I'm glad to be recognized by professionals.
45:55I'm glad to be recognized by professionals.
45:58I'm glad to be recognized by professionals.
46:04This is TACHIBANA, a member of the Osaka Ramen Association.
46:09This restaurant is getting more and more delicious.
46:11Why doesn't this restaurant stop?
46:14I think this restaurant is the top of the ramen association.
46:19This is the ramen that TACHIBANA produces.
46:23This looks very simple.
46:27This is simple, but it's not simple.
46:30This is just the appearance.
46:32This is full of various techniques and ideas.
46:36TACHIBANA's food professionals value TACHIBANA's technology the most.
46:41This is full of TACHIBANA's technology.
46:45The soup is a triple soup of chicken, pork, and seafood.
46:49Of course, TACHIBANA uses good ingredients.
46:52After ordering, TACHIBANA mixes three types of soup.
46:58Each soup is cold.
47:01However, by removing the excess oil that comes out when it is cooled, it has a light taste.
47:09This is soy sauce.
47:11This is soy sauce that TACHIBANA has been using for more than 20 years.
47:15This is WAKAYAMA's soy sauce.
47:17This is WAKAYAMA's soy sauce that TACHIBANA will mix later.
47:20This is wheat.
47:21This is HABITAKA's special flour.
47:23This is HABITAKA's special flour.
47:25This is HABITAKA's special flour that can only be used in several prefectures in Japan.
47:30This is a rare flour that uses only the central part.
47:33This flour is used every morning.
47:36In addition to the ultimate Chinese noodles, there is a ramen that TACHIBANA recommends.
47:44This ramen has a deep taste.
47:58This is a ramen that TACHIBANA highly recommends.
48:06This is a 24-year-old ramen.
48:10Is the wonton self-made?
48:18After the meat is stuffed, it comes to me.
48:23Do you understand?
48:25It's a normal wonton, but it comes to me.
48:28I feel like it's okay.
48:30I don't know the meaning of the expression, but I want to be a junior.
48:34This is a normal wonton.
48:37Do you eat rice?
48:38I eat rice.
48:40Do you eat wonton?
48:41I eat wonton.
48:44The wonton skin is round.
48:47This is HABITAKA's special flour that can only be used in several prefectures in Japan.
48:52This is HABITAKA's special flour that can only be used in several prefectures in Japan.
49:00I don't know what to do with the soup in the wonton skin.
49:09I don't know what to do with the soup in the wonton skin.
49:12I heard that Mr. KAZUYA made this soup when he was in trouble.
49:20I heard that Mr. KAZUYA made this soup when he was in trouble.
49:27I think it's amazing.
49:30Osaka's most delicious ramen is...
49:35This is it.
49:38It's so big.
49:39This is the seal.
49:41This is the seal.
49:42This is the seal.
49:44This is the seal.
49:46This is the seal.
49:47This is the seal.
49:48Next week.
49:50Osaka's brown food.
49:52A large brown plate.
49:54A large brown plate.
49:56A large brown plate of donuts filled with honey.
49:58A large brown plate of donuts filled with honey.