今年食べたいラーメンはコレだ！最強ラーメン2025 2025年1月26日 1000人の店主＆ラーメンYouTuberが激推し！本当にうまい麺12選
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00:00I'm the god of the tsukemen world.
00:00:04The ultimate tsukemen that will lead the industry.
00:00:08I think it's the most famous in Japan.
00:00:11The super famous restaurant that is unbeatable.
00:00:15The best ramen.
00:00:17And also...
00:00:18It's not fair, it's not fair.
00:00:19Stop! Don't suck!
00:00:21The ramen YouTuber, the restaurant that is loved by many people.
00:00:26From the old restaurant to the new restaurant.
00:00:32This year, the ramen you want to eat is...
00:00:35The best ramen, 2025.
00:00:42I'm Nobuyuki Tsuchiya.
00:00:45I'm Miho Uehara, a TV Osaka announcer.
00:00:48Nice to meet you, Miho Uehara.
00:00:50You're wearing an apron today.
00:00:54It's easy to understand.
00:00:58It's an easy-to-understand ramen program.
00:01:03And today, we have two ramen lovers.
00:01:10Is this a restaurant that serves delicious ramen?
00:01:14It's not a drama.
00:01:16It's not a lonely gourmet.
00:01:18You're not going to be the star of TV Osaka, are you?
00:01:21That might be good, too.
00:01:24Let's get started.
00:01:26The best ramen, 2025.
00:01:28First, let's look at this ramen.
00:01:30This is the announcement of the ramen category chosen by the owner.
00:01:33We will award 10 restaurants that have obtained platinum.
00:01:39Takumen Ramen Award.
00:01:41Takumen.com, a ramen delivery site that delivers the same taste as your restaurant at home.
00:01:47Takumen.com is looking for a restaurant that is really delicious for its 1,000 stores all over Japan.
00:01:56So far, we have chosen 10 restaurants that have obtained platinum.
00:02:05We will continue to do our best to deliver Japanese ramen to the world.
00:02:12This time, it's a special part of the restaurant.
00:02:16First, the first restaurant is...
00:02:20A ramen shop that can't make a reservation in Japan.
00:02:27The restaurant is located in Yugawara Town, Kanagawa Prefecture.
00:02:33It's a very popular ramen shop that opened in 2010.
00:02:40The taste that customers want to eat even if they make a reservation.
00:02:46Today is the 161st time.
00:02:49We are making it in the original way.
00:02:54The ingredients are different.
00:02:57It feels like a person is coming out of the owner's ramen.
00:03:03I'm impressed every time.
00:03:05Each material is made carefully.
00:03:10I think it's a ramen course.
00:03:16The secret of popularity is the owner's passion for ramen.
00:03:23I want to make ramen of ramen.
00:03:26I'm pursuing the ramen of ramen I want to make.
00:03:33I want to make ramen in ramen.
00:03:36The material used expresses that.
00:03:39The noodles are made with a mixture of five kinds of wheat, mainly Haruyutaka.
00:03:48The taste of Haruyutaka is the taste of Iida Shoten.
00:03:55I can't separate the taste of Haruyutaka.
00:03:58I can't separate the taste of Haruyutaka.
00:04:00The noodles are made with Haruyutaka.
00:04:13The soup is a soup with a concentrated taste of chicken.
00:04:21The soup is a soup with a concentrated taste of chicken.
00:04:26It's slow.
00:04:31He knows how to show it.
00:04:40He is particular about all the noodles, soups, and ingredients.
00:04:45He has won the hearts of many people by cooking them carefully.
00:04:51I want to eat it.
00:04:54This is the rose of Tokyo.
00:04:57It depends on the day.
00:04:59I use three kinds of pork.
00:05:01This is green onion.
00:05:07This is the soy sauce ramen of Iida Shoten.
00:05:12This is enough.
00:05:15The rich taste of chicken and the taste of pork are harmonized.
00:05:20It creates a deep taste.
00:05:23The soup is a thin noodle with a strong flavor of wheat and sweetness.
00:05:32This is the soy sauce ramen of Shigoku.
00:05:42This is the ultimate soba.
00:05:48This restaurant is located in Nishiku, Osaka.
00:05:52This is the main restaurant of KADOYA SHOKUDO.
00:05:57It was established as a popular restaurant in 1957.
00:06:02In 2001, it opened as a ramen restaurant.
00:06:07Chinese noodles became popular.
00:06:11It became a famous restaurant in Japan.
00:06:18The other popular dish is the pickled soba.
00:06:29It's delicious.
00:06:30It's delicious.
00:06:32It has a chewy texture of noodles and soy sauce.
00:06:37It's a ramen that you can enjoy if you like soy sauce.
00:06:45Mr. Tachibana, the owner, made KADOYA SHOKUDO famous.
00:06:53I'm going to make Harutaka today.
00:06:57It has the sweetness of Harutaka's starch.
00:07:02It has a gentle taste and a soft texture.
00:07:07I will make it for the owner of this restaurant.
00:07:14Only Mr. Tachibana, the owner, makes the noodles.
00:07:18Only this.
00:07:22And there is one more thing.
00:07:27Char siu is a flower.
00:07:31I can't give up char siu.
00:07:35I want to use good meat.
00:07:38The highest-grade Kagoshima Kirishima black pork is boiled in soup.
00:07:44When it becomes soft.
00:07:46Soak it in soy sauce.
00:07:55There are two types of char siu.
00:07:57It's a pork with fat.
00:08:00And it's a pork loin.
00:08:05Boil the noodles for 10 minutes.
00:08:10Boil the noodles for 10 minutes.
00:08:15Wash the noodles with water.
00:08:20Soak the noodles in ice water.
00:08:27Serve two types of char siu on a plate.
00:08:35Add a special sauce.
00:08:40It's coming.
00:08:52This is TSUKESOBA at the KADOYASHOKUDO.
00:08:58The sauce has the umami of chicken, pork, and seafood.
00:09:07I feel a little sweetness.
00:09:11And put the noodles in this sauce.
00:09:17This is the TSUKESOBA of KUSUCHI, Japan.
00:09:26This is the only noodle made by a noodle-making genius.
00:09:32Shirakawa City, Fukushima Prefecture.
00:09:34This is TORASHOKUDO, which is surrounded by mountains.
00:09:43This restaurant has been in business for 55 years.
00:09:49This is TAKEI, the second generation.
00:09:55This is KOZO, the third generation.
00:09:59Ramen shops are the taste of the shop owners.
00:10:03It's the taste of the shop owners.
00:10:06It's the taste of the shop owners.
00:10:09The ramen shop is so popular that the local people and the whole country come to eat ramen.
00:10:18The noodles are delicious because they are mixed with soup.
00:10:22I want to come here again and again.
00:10:25What do you like?
00:10:26I like noodles.
00:10:30The secret to its popularity is homemade noodles.
00:10:35It looks delicious.
00:10:37It has a chewy texture and a smooth texture.
00:10:43The noodles were made at midnight.
00:10:47KOZO, the son of TAKEI, is in charge of the noodles.
00:10:54KOZO.
00:10:55KOZO, the son of TAKEI, is in charge of the noodles.
00:11:11I've been doing this for a long time.
00:11:16I have to continue this.
00:11:18I don't want to lose this restaurant.
00:11:21I'll do my best to continue this.
00:11:26KOZO prepares 200 servings of noodles by himself.
00:11:34He mixes the water with the dough.
00:11:46He trains the dough with his feet and gives it elasticity.
00:11:53Thank you very much.
00:11:56I'm looking forward to working with you.
00:11:59I can't do this kind of hard work.
00:12:02I have to make something that only I can do.
00:12:04I have to make something that anyone can do.
00:12:06That's right.
00:12:11It takes about four hours to prepare the noodles.
00:12:15What kind of noodles are they going to make?
00:12:22The noodles are coming back.
00:12:24That's right.
00:12:26He crushes the noodles with a bamboo stick.
00:12:28Look at the elasticity of the noodles.
00:12:30That's amazing.
00:12:32It's easy to understand.
00:12:34He is a master of noodles.
00:12:39If you use a blender, you can do it well.
00:12:42But it's not fun.
00:12:44It's not fun to use a blender.
00:12:48This is handmade.
00:12:50That's cool.
00:12:52This is how the noodles are made.
00:12:59After that, he lets the noodles rest for three or four days.
00:13:02The noodles become more delicious.
00:13:04Finally, the noodles are ready.
00:13:06You made the noodles early.
00:13:08Do you let the noodles rest for a long time?
00:13:16How long does it take to make noodles?
00:13:18It takes about three hours.
00:13:19You have to chew the noodles.
00:13:22I see.
00:13:23The noodles are seasoned with soy sauce.
00:13:28The soup has the umami of five kinds of chicken.
00:13:36The noodles are coming back.
00:13:39The noodles are coming back.
00:13:43I can feel the elasticity of the noodles.
00:13:46I can feel the elasticity of the noodles.
00:13:51It's cheap.
00:13:53It's 850 yen.
00:13:55It's cheap.
00:13:59The chicken is seasoned with soy sauce.
00:14:05The noodles are well mixed.
00:14:07It's simple, but it's a deep and ultimate soup.
00:14:13TSUKEMEN
00:14:15TSUKEMEN
00:14:18This is a rich soup.
00:14:21This is the king of TSUKEMEN, which continues to evolve.
00:14:26This is TOMITA, a Chinese soba restaurant in Matsuro City, Chiba Prefecture.
00:14:32This restaurant was established in 2006.
00:14:35TSUKEMEN is characterized by a rich soup.
00:14:39It has attracted many ramen fans.
00:14:44I think it's been about 17 years.
00:14:47The soup has changed.
00:14:52It's changing.
00:14:53It's changing, but it's getting better and better.
00:15:00I'm the god of TSUKEMEN.
00:15:02You're the god of TSUKEMEN.
00:15:04I'm the god of TSUKEMEN.
00:15:07The taste of TSUKEMEN, which continues to evolve.
00:15:11What's the secret?
00:15:14I'm pursuing the taste I like.
00:15:21I try to make it little by little.
00:15:23I try to make it little by little.
00:15:27I can't stop combining recipes.
00:15:30I always try to make it little by little.
00:15:35He uses flour mixed with strong flour.
00:15:44I want to make thick and chewy noodles.
00:15:50I mainly use strong flour.
00:15:53Strong flour has a weak taste.
00:15:59I mix strong flour with strong taste of Hokkaido.
00:16:03I reinforce the texture and taste.
00:16:10He adjusts the temperature, time, and amount of water.
00:16:14He adjusts the temperature, time, and amount of water.
00:16:20I close the lid.
00:16:28I close the lid.
00:16:30It's a beautiful temperature.
00:16:33It's a beautiful temperature.
00:16:35It's beautiful.
00:16:37It's beautiful.
00:16:41It's a slow cooking method that I don't see often.
00:16:43It's a slow cooking method that I don't see often.
00:16:47The thick noodles are ready.
00:16:52Style.
00:16:58He uses the color of lamb through Mr. KEN KAGOSHIMA's cuisine.
00:17:01He uses the color of lamb through Mr. KEN KAGOSHIMA's cuisine.
00:17:07I use this thread on the noodles.
00:17:11I want the meat flakes that come out of the bones to be in the soup, so I add noodles to it.
00:17:14I want the meat flakes that come out of the bones to be in the soup, so I add noodles to it.
00:17:17I don't make heavy things with this.
00:17:19When the katsu is mixed with the noodles, the flavor of the sauce is enhanced.
00:17:24This is a very important step.
00:17:28While many restaurants prioritize the smoothness of the sauce,
00:17:32in Tomita, which specializes in thick noodles,
00:17:35the pork skin is washed thoroughly
00:17:37and the katsu is mixed well with the noodles.
00:17:42Wow, looks delicious!
00:17:45This is Tomita's Chinese noodles, which has won many awards.
00:17:53The pork bone fish soup, which goes well with the thick noodles,
00:17:57has a strong soy sauce flavor that is as good as the umami.
00:18:02This is the best special sauce.
00:18:06Wow, looks delicious!
00:18:10Everything looks delicious.
00:18:12There were many restaurants.
00:18:15There were 4 restaurants in the VTR.
00:18:18There are 10 restaurants in total.
00:18:22My house is in the neighborhood,
00:18:25so Harukiya is very delicious.
00:18:30I often go to Taishoken.
00:18:32I often go to Taishoken.
00:18:34This lineup is amazing.
00:18:37I want to wait in line.
00:18:40This is a perfect lineup.
00:18:42I want to eat all the noodles.
00:18:46I want to check it.
00:18:48I'm hungry when I see ramen.
00:18:52I'm hungry.
00:18:54I have prepared it.
00:18:58This is Tomita's Chinese noodles.
00:19:04I'm happy.
00:19:10This is the pinnacle of the Chinese noodles world.
00:19:14This is Tomita's Chinese noodles.
00:19:17Please eat slowly.
00:19:21I understand.
00:19:23I'm sorry.
00:19:24I'm sorry.
00:19:25I don't know the order.
00:19:26I'm embarrassed to say I did it.
00:19:28I'm on the store side.
00:19:30We are customers.
00:19:40This is very delicious.
00:19:46What?
00:19:48This is very delicious.
00:19:50I don't understand the taste.
00:19:52This is very delicious.
00:19:54This looks very rich.
00:19:55Can I have the soup?
00:19:57This is Tsukemen.
00:20:02This is a seafood.
00:20:05This is delicious.
00:20:07This is delicious.
00:20:11This is very delicious.
00:20:14This is very rich and delicious.
00:20:16I see this on Instagram.
00:20:21I understand.
00:20:23This ramen is good for those who can't go to the store.
00:20:31You can enjoy this at home.
00:20:34You can order this at TAKUMEN.COM.
00:20:47Can I eat this at home?
00:20:49There is also an instruction manual on how to make this.
00:20:55You can enjoy this at home.
00:21:00This is very delicious.
00:21:02There are various ingredients in this.
00:21:04You often say that you only eat noodles.
00:21:08This is a waste.
00:21:10That's right.
00:21:12This is very delicious.
00:21:13TSUKIYA.
00:21:15The staff is here.
00:21:19Is there a staff?
00:21:21That's okay.
00:21:24I ate this.
00:21:27Is there a staff?
00:21:30Is that okay?
00:21:33Why did you make a fuss?
00:21:38Ramen YouTuber SUSURU is popular.
00:21:41This year's ramen to eat is Higashi Nihon.
00:21:45I'm SUSURU.
00:21:48What kind of ramen is popular with ramen YouTubers?
00:21:56I'm SUSURU.
00:22:00The number of subscribers is 1.74 million.
00:22:03He has been eating ramen for more than 9 years.
00:22:07What kind of ramen is popular with ramen YouTubers?
00:22:11I will introduce this first.
00:22:13This is a golden chicken and pork salt ramen.
00:22:23This is a golden soup.
00:22:27The taste of chicken and pork is very strong.
00:22:30The taste of kelp and fish is also strong.
00:22:33This is a delicious soup.
00:22:38Sendai City, Miyagi Prefecture.
00:22:40It takes about 15 minutes by car from JR Sendai Station.
00:22:46This is a ramen restaurant called FUKA.
00:22:50This line is commonplace at the time of opening.
00:22:57It opened in July last year.
00:23:01It's only been half a year since it opened.
00:23:04This is a popular restaurant.
00:23:09How was the salt ramen?
00:23:11It was delicious.
00:23:15The refreshing soup was very delicious.
00:23:19I drank the soup to the end.
00:23:23It was delicious.
00:23:26The secret of popularity is in the soup.
00:23:31When I make soup, I focus on the umami of the ingredients.
00:23:38I use a delicious brand chicken.
00:23:42This is a chicken breast.
00:23:45This is a pork belly.
00:23:50This is a dried shiitake mushroom and kelp.
00:23:55I cook them separately.
00:23:59I cook the chicken breast at a temperature of 90 to 100 degrees.
00:24:05I cook the dried shiitake mushroom at a temperature of 70 to 80 degrees.
00:24:16I cook the ingredients separately to get the best temperature.
00:24:22About 50 minutes have passed.
00:24:30Mr. Endo is worried about the temperature of the soup.
00:24:35The chicken is about to come.
00:24:38If you miss the timing of boiling, the soup will be cloudy.
00:24:47Be careful not to miss the timing of boiling.
00:24:53I check the timing of the soup.
00:25:00I check the timing of the soup.
00:25:15I check the timing of the soup.
00:25:24I check the timing of the soup.
00:25:28I cook the smelly chicken.
00:25:35I cook the ingredients separately.
00:25:39I check the timing of the soup.
00:25:45I check the umami of the ingredients.
00:25:51The soup is ready.
00:25:56I cook the best today.
00:26:02I want to improve tomorrow.
00:26:12Salt ramen is ready.
00:26:16Salt ramen is ready.
00:26:20This is a golden chicken salt ramen.
00:26:26This is a golden soup with the umami of chicken and pork.
00:26:34This is a thin straight noodles.
00:26:40Next.
00:26:42Hanamoegi's soy sauce ramen.
00:26:50Hanamoegi's soy sauce ramen.
00:26:54This is a famous restaurant in Saitama.
00:26:59This is a famous restaurant in Saitama.
00:27:09This is a famous restaurant in Saitama.
00:27:15Hatoyama-machi.
00:27:20Hanamoegi's ramen.
00:27:25This opened in October 2023.
00:27:29This is the famous restaurant in Saitama, Yotsuba.
00:27:37The customers' choice is the Shoyu Ramen.
00:27:44The soup is delicious.
00:27:47What's so delicious?
00:27:49The soup is good, and the smell of the Shoyu is good.
00:27:54The smell of the Shoyu is good.
00:27:57What is the owner, Mr. Iwamoto, aiming for with the Shoyu Ramen?
00:28:03I'm aiming for a Shoyu Ramen with a very simple Shoyu flavor.
00:28:11What kind of Shoyu do you use for the Shoyu sauce?
00:28:16There are 7 kinds of Shoyu.
00:28:21There is Tamari Shoyu, which has a strong umami.
00:28:25There is Saishikomi Shoyu, which is aged for a long time.
00:28:30What is the most precious one?
00:28:33It's a raw Shoyu called Kiyage Shoyu.
00:28:37Kiyage Shoyu?
00:28:39Kiyage Shoyu is a raw Shoyu.
00:28:42It's a Shoyu that has been squeezed out of Shoyu.
00:28:45It contains lactic acid bacteria and yeast.
00:28:50It's a Shoyu that arrives at our restaurant alive.
00:28:55I didn't know there was such a Shoyu.
00:28:57Kiyage Shoyu is characterized by a strong aroma and flavor of Shoyu because it is not heat-treated.
00:29:04It is said that Mr. Iwamoto himself runs a Shoyu restaurant and gives it to customers.
00:29:15Shoyu is made from wood.
00:29:20It is an umami that has been aged for a long time with the power of nature.
00:29:26By mixing various Shoyu from various regions, Shoyu gives us an umami that we can't produce.
00:29:39By combining the soup made with various ingredients, the aroma and umami explode at the moment of combining.
00:29:50Thank you for waiting.
00:29:52This is Shoyu Ramen.
00:29:56Shoyu Ramen.
00:29:58This is Shoyu Ramen.
00:30:03The moment you put it in your mouth, the aroma and umami of Shoyu come out.
00:30:11This is Shoyu Ramen.
00:30:18Next.
00:30:19Next.
00:30:21This is Shiosoba Jikuu from Shiosoba Jikuu in Suginami-ku, Tokyo.
00:30:27Jikuu.
00:30:29It's Tokyo.
00:30:32It's been less than two years since the opening.
00:30:34I got a Michelin Guide Bib Gourmet.
00:30:37There are a lot of toppings.
00:30:39I feel satisfied as if I had a course meal after eating.
00:30:45Shiosoba Jikuu is located about 10 minutes' walk from Takaido Station on the Keio Inokashira Line.
00:31:00It was established in 2023.
00:31:02He has been coming here since right after the opening.
00:31:06I can feel that he has put a lot of thought into it.
00:31:11Each ingredient is delicious.
00:31:16I want to come here again.
00:31:18What does the owner, Mr. Wada, aim for with Shiosoba Jikuu?
00:31:24What does the owner, Mr. Wada, aim for with Shiosoba Jikuu?
00:31:30I want customers to enjoy it like a course meal.
00:31:36What is a ramen like a course meal that Mr. Susuru mentioned?
00:31:42The secret is in the topping ingredients.
00:31:47The first ingredient is pork belly.
00:31:50Really?
00:31:52This is pork shoulder loin.
00:31:58Pork belly is sliced thinly.
00:32:02Shoulder loin is boiled for two hours with soy sauce based sauce.
00:32:10This is a famous brand of low-temperature cooking.
00:32:15This is chicken breast.
00:32:17I think the best way to cook is to leave the umami and enjoy the texture.
00:32:29This is Katarosu, which is boiled for 10 hours at low temperature.
00:32:36Here is Mr. Wada.
00:32:39It's boiling.
00:32:41It's boiling.
00:32:47It looks delicious.
00:32:49It smells good.
00:32:51The taste of each ingredient changes.
00:32:54I change the way of cooking in the same part.
00:32:58It's not fun to eat ramen and have the same taste in one bowl.
00:33:02By changing the way of cooking one by one, I can convey the surprise and discovery to customers.
00:33:08I spend a lot of time on it.
00:33:10You are particular about it.
00:33:11It looks delicious.
00:33:15The soup is made with kelp, dried sardine, and mackerel.
00:33:20The soup has the umami of seafood.
00:33:22It looks delicious.
00:33:26This is rare pork belly.
00:33:31This is sweet and spicy pork belly.
00:33:35This is low-temperature cooked chicken breast.
00:33:38It's a luxury.
00:33:40There are two pieces.
00:33:42This is a stew with the texture of cartilage.
00:33:47This is a stew with the gentle sweetness of pork belly.
00:33:52This is completed with noodles.
00:33:57Thank you for waiting.
00:33:59This is a special salt soba.
00:34:00This is a special salt soba.
00:34:05This is a special salt soba.
00:34:09This is 1,300 yen.
00:34:12There are five types of animal toppings.
00:34:16This is a soup with the umami of seafood.
00:34:19It goes well with this.
00:34:22I eat this from the beginning to the end.
00:34:25I can't get tired of eating this.
00:34:28This is a full course meal.
00:34:34This was delicious.
00:34:37This was delicious.
00:34:39The soy sauce was also delicious.
00:34:41There are seven types of soy sauce.
00:34:43I didn't know there was KIAGE soy sauce.
00:34:46Soy sauce contains lactic acid bacteria.
00:34:49It's natural, but it's cool to be particular about soy sauce.
00:34:52You are particular about soy sauce.
00:34:55This soup is amazing.
00:34:57This was delicious.
00:34:59I don't care if it's just soup.
00:35:08What is this?
00:35:10Please let me drink this.
00:35:13It's like sucking.
00:35:16You are a YouTuber.
00:35:18Do you just drink this?
00:35:20Don't suck this.
00:35:22Don't suck this because it's ramen.
00:35:25I want to see both.
00:35:28The last place is TOKYO.
00:35:31This is SUGINAMIKU.
00:35:34This is a cooking method that goes well with all types of meat.
00:35:39I eat breast meat.
00:35:42Breast meat is dry.
00:35:45This is not dry at all.
00:35:47This is soft.
00:35:49I want to be a father and make this.
00:35:52I want to be a father and make this.
00:35:54I want to be a father and make this.
00:35:56I'm happy to eat soft meat every day.
00:36:00This is a good diet.
00:36:02I have no choice but to go there.
00:36:04I can't be a father.
00:36:06I have no choice but to go there.
00:36:08I want to go there.
00:36:10I'm curious about this.
00:36:12Where is this?
00:36:14This is a place run by a young person.
00:36:16This is MIYAGI.
00:36:18This looks delicious.
00:36:19How was it?
00:36:21I want her to be my younger brother.
00:36:24Why do you want her to be your younger brother?
00:36:26You should go to the restaurant.
00:36:28Why do you want her to be your younger brother?
00:36:30I went there.
00:36:32I want to go there.
00:36:34This is a famous restaurant in the local area.
00:36:38Ramen is popular all over the country.
00:36:40This is Chinese noodles.
00:36:45This is the night of 2025.
00:36:47This is the night of 2025.
00:36:49The program staff was at AKIHABARA station in TOKYO.
00:36:53There are no people here.
00:36:55I thought about it.
00:36:57I will take the night bus.
00:37:03The bus will be delivered at 8 o'clock in the morning.
00:37:07I want to get there in time.
00:37:10It takes 7 hours to get to the bus and leave at 8 o'clock in the morning.
00:37:15Why do you take the night bus?
00:37:17This is the night of 2025.
00:37:19This is the night of 2025.
00:37:21I got off the bus.
00:37:23It looks cold.
00:37:27It's cold.
00:37:29It's snowing.
00:37:32It's 5.40 a.m.
00:37:34It's too early.
00:37:36We have arrived.
00:37:38Where did you go?
00:37:40I went to Tsuriyoka Station in Yamagata Prefecture.
00:37:42From Yamagata?
00:37:44It's snowing a lot.
00:37:45It's snowing a lot.
00:37:47It's cold.
00:37:50What should I do if it's closed?
00:37:52The train moves from here.
00:37:54Is there a train from here?
00:38:02It's amazing.
00:38:04We walk from the nearest station.
00:38:07It was a mistake.
00:38:09It's the night of 2025.
00:38:11It's the night of 2025.
00:38:13I could have arrived in time.
00:38:15I'm alone.
00:38:17Did you arrive?
00:38:19I wonder if they made a ramen shop in such a place.
00:38:24If you walk further,
00:38:26the people at work will be happy.
00:38:28Do people walk like this?
00:38:30It's the sea.
00:38:32It's the sea.
00:38:34People walk like this.
00:38:36Where is it?
00:38:38I can't reach it at all.
00:38:40Did I run too far?
00:38:42I arrived.
00:38:43It's 330 kilometers from Tokyo.
00:38:46In front of the sea of Japan.
00:38:48I came to this shop.
00:38:53Yamagata?
00:38:55This is a famous shop that was selected as a ramen award gold last year.
00:38:59Konpirasou.
00:39:01As the name suggests,
00:39:03it was originally an inn that was established in this area.
00:39:06It's a ramen inn.
00:39:08It started as a ramen shop in the middle of the winter.
00:39:11Now it's a ramen specialty store.
00:39:16And this is the first day of business this year.
00:39:23I arrived at the shop at 8.15.
00:39:26I got a ticket.
00:39:29What's the number?
00:39:31The number is 57.
00:39:3357!
00:39:35I came out in the middle of the night.
00:39:37I said hello to the owner of the shop.
00:39:46I came here at 8 o'clock today.
00:39:498 o'clock?
00:39:51Isn't there a curfew at this time?
00:39:53There is no curfew.
00:39:55I'm told to follow you before 8 o'clock.
00:39:57I see.
00:39:59I see.
00:40:01Was I late?
00:40:03Were you late?
00:40:05Yes, I was late.
00:40:07What time do you come here?
00:40:09At 4 o'clock.
00:40:11In the morning?
00:40:15I was a little curious,
00:40:18so I came here again at 5 o'clock the next morning.
00:40:23It's January in Yamagata, isn't it?
00:40:27At 5 o'clock in the morning?
00:40:29Is there anyone?
00:40:30There are many cars at 5 o'clock in the morning.
00:40:34And...
00:40:40At 7 o'clock in the morning,
00:40:43there are many people in line for ramen.
00:40:51Where are you from?
00:40:53I'm from Ushiku, Ibaraki Prefecture.
00:40:55From Ushiku, Ibaraki Prefecture?
00:40:57I like ramen.
00:40:58I search for delicious ramen in Japan,
00:41:02but this ramen is probably the most famous ramen in Japan.
00:41:05The most famous ramen in Japan?
00:41:07I want to come here at least once.
00:41:09Is this your first time?
00:41:11No, I drank 80 cups of ramen last year.
00:41:1480 cups?
00:41:16It's delicious.
00:41:18It's a great curry.
00:41:20Everything is well-balanced and delicious.
00:41:23Everything is well-balanced and delicious.
00:41:26The ramen is well-balanced, which is praised by ramen fans all over the country.
00:41:33It's all self-taught.
00:41:36It's all self-taught.
00:41:39It's self-taught?
00:41:41That's great.
00:41:46Here you are.
00:41:48I brought you a bowl of Chinese noodles.
00:41:49Here you are.
00:41:54That's great.
00:41:56Thank you for waiting.
00:42:00What kind of ramen is well-balanced and self-taught?
00:42:08First of all, he makes soup.
00:42:10He boils the pork of a local shop in a huge pot.
00:42:15Then, he boils it.
00:42:19I only use chicken and pork for soup.
00:42:23I don't use pork bone at all.
00:42:27It's all meat.
00:42:30He doesn't use any bones.
00:42:34He takes out the umami of chicken and pork and boils them for a long time.
00:42:41It takes a long time, doesn't it?
00:42:43It's great in this state.
00:42:45The next day, he adds fish broth and vegetables.
00:42:52It takes a day and a half to make it.
00:42:57At first, I wasn't confident in self-taught ramen.
00:43:01So, I added a lot of delicious ingredients.
00:43:03But, it became a terrible taste.
00:43:06So, I subtracted them.
00:43:08I see.
00:43:10If I subtracted them, it would have been well-balanced.
00:43:15What's more,
00:43:22This is a living room.
00:43:25A living room.
00:43:29He studies noodles by himself.
00:43:34What kind of noodles do you make?
00:43:37I add water as much as I can.
00:43:42It's a very high-quality noodle.
00:43:43It's a high-quality noodle.
00:43:46The main ingredients of noodles are flour and water.
00:43:52A high-quality noodle is a noodle with a lot of moisture that goes well with flour.
00:43:58It's said to be 40% or more.
00:44:01It's hard to mix with soup.
00:44:04But, you can enjoy the texture of noodles.
00:44:08It's hard to mix with soup.
00:44:10The amount of moisture of Konpira-so is 55%.
00:44:18Because it has a lot of moisture, the noodles are more elastic than ordinary noodles.
00:44:24It's said to be hard to mix with soup.
00:44:33Still, he sticks to high-quality noodles.
00:44:35What does it mean?
00:44:37Because noodles are soft, they can be cooked quickly.
00:44:41If you cook noodles a little harder, you can get a unique texture.
00:44:50A unique texture that can't be found in other shops.
00:44:54It's a homemade noodle, so I want customers to eat a lot.
00:45:00When customers say,
00:45:02they say, it was delicious, or they'll come again.
00:45:05They say, they'll come again tomorrow.
00:45:07I'm very happy when they say that.
00:45:19The first business will start soon.
00:45:23With family.
00:45:25Good morning.
00:45:27Sorry to keep you waiting.
00:45:29This is No. 12.
00:45:31This is the first one.
00:45:38If you go through the hallway instead of taking off your shoes,
00:45:44you can enjoy ramen in a space unique to the old inn.
00:45:49Let's eat.
00:45:54And finally,
00:45:56the only ramen that has come to the end of trial and error.
00:46:08What is this?
00:46:09The soup is transparent.
00:46:12This angle is also amazing.
00:46:15The camera is attacking the bowl.
00:46:19Wow.
00:46:22After putting the noodles in the soup,
00:46:25put the boiled pork and homemade noodles on top, and it's done.
00:46:32This is Chinese soba from Konpira Soba.
00:46:37The soup is light with fish broth,
00:46:40and the umami of the meat gives it a rich flavor.
00:46:42The soup is light with fish broth,
00:46:44and the unique chewiness of the homemade noodles.
00:46:50I want to try it.
00:46:52Everything is well-balanced.
00:46:55It's a perfect meal.
00:46:59It's hot.
00:47:01There are about 400 guests who came on this day.
00:47:05Men and women of all ages and genders come here.
00:47:09How does it taste?
00:47:10It's good.
00:47:13It's good.
00:47:14It's delicious.
00:47:19Then,
00:47:21a guest wrapped himself in a T-shirt from Konpira Soba.
00:47:25A T-shirt?
00:47:27Oh, a T-shirt?
00:47:29I'm a big fan of this place.
00:47:31Do you eat here?
00:47:32Yes.
00:47:33I go home after I finish eating.
00:47:37On the way home,
00:47:39I want to eat again,
00:47:41so I come back.
00:47:43I come back to eat a lot.
00:47:46Do you eat a lot?
00:47:47I eat a lot after this.
00:47:48I'm full now,
00:47:50but I'll eat a lot again in the evening.
00:47:55Do you eat a lot?
00:47:56Yes.
00:47:57Do you eat a lot?
00:47:59I eat about 1 kg at the end.
00:48:02Really?
00:48:03Yes.
00:48:05Chuka Soba captivates many people.
00:48:09The owner of this restaurant made this ramen by himself.
00:48:13He is in Katasumi, Yamagata Prefecture.
00:48:16I can't eat this.
00:48:19The strongest ramen.
00:48:20The next one is
00:48:23Dago-mya, which is grilled garlic.
00:48:26Goto-uchi ramen, which represents Kyushu.
00:48:30Goto-uchi ramen?
00:48:32The program staff took off from Haneda Airport
00:48:35and went to Kyushu.
00:48:40We arrived.
00:48:43We took a plane.
00:48:45The weather is good.
00:48:47I don't want to take a night bus.
00:48:50It takes about 50 minutes by car.
00:48:53This is the southernmost part of Kumamoto Prefecture.
00:48:58This is Hitoyoshi City in Kumamoto Prefecture.
00:49:03This is Hitoyoshi City in the southernmost part of Kumamoto Prefecture.
00:49:12Is this it?
00:49:14This is it.
00:49:17I found it.
00:49:19I see.
00:49:24It's about 900 kilometers from Tokyo.
00:49:28We came to this restaurant
00:49:31which is right next to Kumagawa.
00:49:36This is a new restaurant which was established in 1958.
00:49:40It's called Haorai Ramen.
00:49:46Hello.
00:49:48Hello.
00:49:50Hello.
00:49:51Nice to meet you.
00:49:53Nice to meet you, too.
00:49:54I'm sorry to bother you.
00:49:56I'm 82 years old.
00:49:58I'm sorry to bother you.
00:50:01Nice to meet you.
00:50:02You look young.
00:50:04Good morning.
00:50:06They are already open, so they are busy.
00:50:11You're busy.
00:50:12You're right.
00:50:16It's rare.
00:50:17Is that so?
00:50:19I'm always full, so I can't eat a lot.
00:50:25The family of Mr. Yoshimura, who is cheerful and energetic, makes ramen.
00:50:30What's the charm of it?
00:50:32It has a unique taste of soup.
00:50:35And it makes me think that it's special.
00:50:39I can tell at a glance.
00:50:40You can tell at a glance that it's special.
00:50:44It has a unique taste.
00:50:46It has a unique taste.
00:50:48And I love it.
00:50:49It has a bitterness.
00:50:51It has a bitterness.
00:50:52It has a delicious bitterness.
00:50:53What's the name of this ramen?
00:50:56What's the name of this ramen?
00:50:57I don't know.
00:50:58There is only ramen.
00:51:00There is only ramen and large ramen.
00:51:04Is that so?
00:51:06This ramen menu has only ramen and large ramen.
00:51:11There is only ramen and large ramen.
00:51:14There is only one type of ramen.
00:51:17What's the secret of its taste?
00:51:21This is what you see in this video.
00:51:26What's this?
00:51:27It's a black liquid.
00:51:32It's very black.
00:51:33It's black.
00:51:36This is the characteristic of this ramen.
00:51:38This is fried garlic.
00:51:41This is fried garlic.
00:51:47This is fried garlic.
00:51:53There is a lot of garlic.
00:51:54This is fried garlic.
00:51:59This takes the longest time.
00:52:02It takes two to three days.
00:52:08Fried garlic
00:52:14Fried garlic
00:52:22Garlic
00:52:27As you see, this takes a long time.
00:52:29It's amazing.
00:52:32It smells good.
00:52:34I put sesame seeds in the ramen.
00:52:35We add sesame oil at the end because we want the aroma of sesame oil.
00:52:41Add sesame oil to the finish and add the aroma.
00:52:47What about the fried garlic?
00:52:56It's done in a paste.
00:52:59We use this while melting it in oil.
00:53:02We use this.
00:53:08And finally, the only special sesame oil.
00:53:14The moment when Tonkotsu 100% soup meets.
00:53:25The way it mixes is amazing.
00:53:28It's like a picture.
00:53:30It's a work of art.
00:53:35It looks delicious.
00:53:39And a lot of noodles in the black colored soup.
00:53:46Top with the last ingredients.
00:53:54This volume is 800 yen.
00:53:57800 yen?
00:54:00The soup with sesame oil has a slightly bitter taste.
00:54:06It's lighter than it looks, so you can eat a lot.
00:54:14The black ramen is very popular in the local area.
00:54:18The owner has been making it for more than 60 years.
00:54:22He is in the corner of Kumamoto.
00:54:27He is a ramen YouTuber.
00:54:30This is the third ramen to eat this year.
00:54:33The first ramen I will introduce is...
00:54:36It is a ramen with scallops and pepper.
00:54:42Pepper?
00:54:46It uses a lot of scallops.
00:54:51It has a slight smell of pepper.
00:54:54The soup is refreshing and delicious.
00:55:02Mugi no Yowake opened in 2022.
00:55:07It looks delicious.
00:55:10It's a fashionable shop where jazz flows.
00:55:15Michelin Bill Gourmand has been open for 8 months.
00:55:20Mugi no Yowake?
00:55:23The noodles are soft.
00:55:26I felt the flavor of wheat and it was delicious.
00:55:29The soup was delicious with a slight smell of scallops.
00:55:33The soup with a moderate amount of pepper was delicious.
00:55:39I asked the owner of this unique ramen shop.
00:55:44I wanted to make a ramen that no one has made.
00:55:50How did you get started?
00:55:53I loved ramen when I was a college student.
00:55:56I wanted to make my own ramen.
00:56:01I started a ramen research club.
00:56:06I provided ramen at the school festival.
00:56:10After that, I got a job at a steaming company.
00:56:14I met there.
00:56:16Wheat is here.
00:56:19This is the powder of Setokidara.
00:56:22I care about the texture of the noodles.
00:56:26It's easy to get powder.
00:56:29It's hard to boil thin noodles.
00:56:33Do you make it here?
00:56:35I make it here every morning.
00:56:38This is the owner's particular noodles.
00:56:41He is particular about returning it.
00:56:44I soak scallops in seasoning for a month.
00:56:49I use this.
00:56:51The flavor of scallops is the cause of the soup.
00:56:57Scallops with the flavor of scallops.
00:57:01I use grape vinegar.
00:57:04I boil it in oil and put it in ramen.
00:57:07It doesn't have a lot of stains.
00:57:10It's fragrant.
00:57:12On top of the scallops and pepper.
00:57:16I boil the scallops, pork and seafood.
00:57:20I pour the soup with umami.
00:57:26I boil the noodles for about a minute.
00:57:30I put it in a bowl.
00:57:40I put pork, noodles and green onions on it.
00:57:46Thank you for waiting.
00:57:50It's beautiful.
00:57:52This is popular.
00:57:55Chinese noodles with scallops and pepper.
00:57:59It has a refreshing scent of pepper.
00:58:03You can feel the umami of scallops.
00:58:09It goes well with the good noodles.
00:58:17What's next?
00:58:20This is a ramen restaurant in Tsuruhashi, Osaka.
00:58:24It's char siu ramen.
00:58:27There's a lot of grilled meat.
00:58:30There's a lot of garlic in it.
00:58:36The soup is a soup of pork and chicken.
00:58:40The soup of pork and chicken.
00:58:44The garlic is amazing.
00:58:49What's next?
00:58:54What's next?
00:58:57There's a restaurant in Tsuruhashi, Osaka.
00:59:01Tsuruhashi is famous for its grilled meat.
00:59:08It opened in 2016 in a grilled meat town.
00:59:13There are three ramen restaurants in a row.
00:59:24The garlic is delicious.
00:59:30It's not spicy.
00:59:34This restaurant is famous for garlic.
00:59:39The owner loves garlic.
00:59:43Garlic is like a wife.
00:59:49I tried a lot of things.
00:59:53The garlic was the best.
00:59:56It's not spicy.
00:59:59It's sweet.
01:00:02It doesn't smell like garlic.
01:00:07There are 1,000 garlic in the warehouse.
01:00:14It's fresh.
01:00:18It's only for that day.
01:00:22There's no seasoning.
01:00:25This is the base of the ramen.
01:00:31The soup is made to maximize the garlic flavor.
01:00:35The soup is made to maximize the garlic flavor.
01:00:38The soup is made to maximize the garlic flavor.
01:00:51The pork is cut thickly.
01:00:56The soup is made to maximize the garlic flavor.
01:01:00The garlic is amazing.
01:01:03The garlic is made to maximize the garlic flavor.
01:01:09Thank you for waiting.
01:01:12This is the pork noodle.
01:01:15The pork noodle is the best ramen in Tsuruhashi.
01:01:22The pork is large and has a good appearance.
01:01:28The pork is sweet.
01:01:33The noodles are mixed well with the soup.
01:01:41The garlic is good.
01:01:50Next.
01:01:53This is the pork noodle.
01:01:58Takarazuka City, Hyogo Prefecture.
01:02:01The owner is from Hakata.
01:02:05This is the best ramen in Kansai.
01:02:09You can taste the Hakata ramen in Kansai.
01:02:14The restaurant is in Takarazuka City, Hyogo Prefecture.
01:02:20It's a one-minute walk from Hankyu Niigawa Station.
01:02:25The yellow sign is the sign of the restaurant.
01:02:30This is a pork noodle restaurant.
01:02:35You can smell the pork noodle outside the restaurant.
01:02:41This is a popular restaurant.
01:02:44This is a pork noodle restaurant.
01:02:49I was attracted by the smell.
01:02:52The pork noodle was delicious.
01:02:56This pork noodle is light in taste.
01:03:00But, it's rich in flavor.
01:03:02It was delicious.
01:03:05After this, the popular pork noodle appeared.
01:03:11It looks delicious.
01:03:15I'm the strongest.
01:03:24I'm the strongest.
01:03:31This is the secret of the delicious pork noodle soup.
01:03:36The noodles are crushed.
01:03:40Then, they are mixed and cooked.
01:03:42The bones of the head, the bones of the spine, and the bones of the back are cooked for about two days.
01:03:50If the bones of the head and the bones of the spine are cooked, the noodles will not be delicious.
01:03:54So, I mix the noodles in the same way.
01:03:58I'm the most careful person.
01:04:00The noodles are cooked for two days.
01:04:06The noodles are aged and fermented.
01:04:09The color of the noodles changes from white to brown.
01:04:12I cool the noodles for a day and use them.
01:04:18This is the soup that has been aged for three days.
01:04:23It's fermented.
01:04:25If you cool the noodles once and let them rest, the noodles will be more aged.
01:04:30And...
01:04:32I don't want to disturb the taste of the soup.
01:04:37I season the noodles with the same seasoning as ramen.
01:04:43I soak the pork belly in soy sauce for an hour and a half.
01:04:50I season the pork belly with the same seasoning as ramen.
01:04:53And...
01:04:55I boil the noodles for 10 seconds.
01:04:59I boil the noodles for 10 seconds.
01:05:01I boil the noodles for 10 seconds.
01:05:04The color of the noodles has changed a little.
01:05:07I put a lot of thinly sliced pork belly on the noodles.
01:05:16Thank you for waiting.
01:05:21The noodles have been aged for a day and a half.
01:05:25The noodles have been aged for a day and a half.
01:05:28Before eating the noodles, the smell of the pork belly increases my appetite.
01:05:36The thinly sliced pork belly is soft.
01:05:41It's easy to eat.
01:05:43It goes well with the noodles.
01:05:47The soup has the unique smell and umami of pork belly.
01:05:55I can eat as many noodles as I want.
01:06:01Thank you for the meal.