極上ワンタン麺が爆売れ。夫婦で厨房を回し続ける東京屈指のラーメン店！

0:00　東京）麺屋はやしまる
地図　https://maps.app.goo.gl/1dT6d3rpktnozJm56
住所　東京都杉並区高円寺北２丁目２２−１１
URL　https://youtu.be/HPx1EYBEvf8

47:30　神奈川）酔来軒(スイライケン)
地図　https://goo.gl/maps/pGq4ixTuTR7XcQyC8
住所　神奈川県横浜市南区真金町１丁目１
URL　https://youtu.be/AwQVFVjX2WA

1:22:51　神奈川）四川料理 SHUN
地図　https://goo.gl/maps/g8RZc1PkyLcgKqmp8
住所　神奈川県横浜市青葉区美しが丘１丁目１３−１０
URL　https://youtu.be/fA0yom6JQv4

2:06:25　東京）本格中華料理 陳家私菜 渋谷店
地図　https://goo.gl/maps/Wo4CxEn22JnZRAPe8
住所　東京都渋谷区神南１丁目１６−３ ブル・ヴァール B1
URL　https://youtu.be/NVuFYE5FXE8

2:34:14　神奈川）中国料理 天龍
地図　https://goo.gl/maps/pGKKjvMAEhjGathe9
住所　神奈川県川崎市中原区苅宿４１−１２
URL　https://youtu.be/2Upj-UnSt3c

#炒飯 #中華 #ラーメン #唐揚げ #関東グルメ

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The Ultimate Wonton Shop with Massive
Lines “Menya Hayashimaru” Customers Flock for the Delicious Wontons
! The wontons were incredibly delicious! The wontons were delicious ! The soup sold out completely before
closing time ! An exquisite soup blending chicken, pork,
and seafood . The broth is amazing! Gulp down the delicious soup . So good! It’s a flavor you don’t find often, you
know? It’s a bit addictive . 4-minute walk from JR Chuo Line Koenji Station
North Exit , Koenji Kita, Suginami-ku,
Tokyo . Just one street in from Koenji
Koshin-dori Shopping Street . The
line-forming, exquisite wonton ramen shop
“Menya Hayashimaru”. This popular shop is known for its
homemade noodles and handmade wontons. (51
years old) runs the shop with his wife . The ramen soup is a double broth combining
animal-based stock and Japanese-style
dashi. They add bonito flakes , mackerel flakes ,
and natural kombu seaweed to the pot of
Japanese-style dashi . They also add bonito flakes and mackerel
flakes to the dipping soup base . and
mackerel flakes. Dried sardines are added to the pot of Japanese-style
broth. A generous amount of dried sardines is
added. Dried sardines are also added to the
dipping noodle soup . Green onion oil is made. ( Owner) Since we make our own wont ons and noodles, the wrappers are
homemade too. Everything is essentially
handmade. Noodle production begins. We
blend domestic wheat flour , adjusting the
ratio daily based on temperature and other
factors. We use a noodle machine from
“Shinagawa Menki.” They apparently visited
Shinagawa Menki for an interview on
“Kazuyamaru”. Owner) They’re used all over the world . Even the soba chain “Yudetaro” uses
Shinagawa Menki machines . Owner) When Shinagawa Menki started 80
years ago , it was 100% for soba shops, but now ramen
shops are the majority, they said . Set the dough kneaded in the mixer. Roll the dough while pressing . Repeat this process two more times. The dough pressed three times is smooth
and chewy. The dough is complete. A photo with the owner of “Sosho” in
Higashi-Koenji , whom we also interviewed
on this channel . A photo with the owner
of Sōshō. The wontons served at Sōshō are made using
a recipe directly taught by Hayashimaru’s
owner, Mr. Arima. His wife prepares the wonton filling. Mixing with force . The stickiness develops. The filling is complete. Making the wontons . The wonton skins are also handmade . Each one is carefully wrapped. The total weight of wontons prepared in a
day is 2 kilograms. Cutting the dough. The chewy homemade noodles are complete. The noodles are served after resting for a
day . I think these have more bite . After finishing the noodles, the machine
is cleaned. The shop is in its 21st year . The Arima couple took over 3 years ago .
Owner: It wasn’t me who started it. I took
over from the original owner, Mr. Hayashi. Staff: Where did you train? Owner: At “Kazuyaya” in Meguro , where the
original owner worked. and I worked part-time there, so that led me here. Putting out the street sign . Taking a break at the public bath . Preparing the chashu . Baking the chashu , soaked in sauce in the
oven . Cooking the rice . Adding ice to cool the rice while it
absorbs water slowly – that’s the key to
making it delicious . The chashu is baked . Coating it with more sauce . Baking it again in the oven . The scallion oil is ready . Making shrimp wontons. Each wonton holds a whole
peeled shrimp . Remove dried sardines from the base soup
stock. Remove kombu from the Japanese-style broth. The Japanese-style broth is
complete . Tasted the Japanese-style broth . It has a sharp flavor ,
concentrated umami from kombu and dried
sardines . Blend the Japanese-style broth
with the animal-based soup . The ramen soup is complete . Check the flavor. Seems like a satisfying result. Tasted the ramen soup. The addition of chicken and pork umami
adds depth and expands the deliciousness. Owner: We’re making the base stock for the
dipping soup . After finishing the ramen soup, we blend
it with this. That’s how the dipping soup is made . Blend the ramen soup with the dipping
soup base at a 2:1 ratio . The dipping soup is complete. Tasted the dipping soup. The umami from bonito and mackerel flakes
comes through strongly and tastes
delicious. The chashu pork is done grilling . Add honey to the sauce . Coat generously with the sauce. Grill further in the oven . The rice is cooked. Cleaning the shop . Sweeping every corner . Preparing pitchers. Wiping menus and tables. Cutting green onions . Owner: I was a full-time homemaker, so this is my first time in the food service
industry. I’ve never even worked part-time
. Since getting married … Staff: Have you two always run it
yourselves? Owner: Yes , just the two of us . Staff) So you’ve never had part-time
help either? Owner) There’s a lot of prep work , right? So having someone help
with prep would make things easier, but then we couldn’t trust them with it . Make the tasting ramen . Soy sauce base, scallion oil, scallions . The tasting ramen is ready . Owner) I think boiling it for just over 3 minutes should be fine
today. The soup today has a good balance , you know? Nothing
stands out too much . Sometimes the dried sardines are too
strong, but that’s tasty in its own way . The shop will open soon. Opens at 10:56 . Business Hours : Mon, Tue, Fri 10:56 –
15:30 / Sat, Sun 10:56 – 16:15. Generally closed Wednesdays and Thursdays,
Closes early when sold out. Line up to the left (do not stand in front
of the entrance/exit) . No waiting for representatives . Tsukemen (up to 2 servings for the same
price) ¥950 Choose soy sauce or salt
flavor . Wonton Noodles (5 meat wontons) ¥1050
Mixed Wonton Noodles (3 meat, 2 shrimp
wontons) ¥1150 Dry-style Dandan Noodles (up to 1.5
servings for the same price) 1250 yen Boiled egg 120 yen Large Turuturu 50 yen Premium Tsukemen 1400 yen Premium Ramen
1350 yen Customers arrive promptly Ordered Mixed Wonton Noodles Paid first Prepared the Mixed Wonton Noodles Mixed Wonton Noodles include 3 meat
wontons, shrimp wontons. Boil the homemade noodles in plenty of
water . Soy sauce base . Soy sauce base, scallion oil . Scallions. Pour the ramen soup into the bowl . Place the chewy homemade noodles on top . Wontons, menma, and carefully prepared chashu pork . Top with nori seaweed . The Mixed Wonton
Noodles (Soy Sauce) are complete. Top with nori seaweed . The Mixed Wonton
Noodles (Soy Sauce) are complete. A customer arrives . Or ders Mixed Wonton Noodles (Miso instead, extra
noodles). Customer orders Mixed Wonton
Noodles (Soy Sauce) Boil wontons Prepare sauce Miso-style bean sprouts and cabbage Dissolve miso in ramen broth Pour miso broth Mixed wontons, Boiled bean sprouts and
cabbage Mixed Wonton Noodles (Miso Change, Extra
Noodles) Mixed Wonton Noodles (Soy Sauce) Customer arrives Orders Wonton Noodles (Salt-based, Extra
Noodles) Wonton Noodles come with 5 meat wontons Wonton Noodles (Salt change, large
noodles) completed. Customer arrives . Orders wonton noodles (soy sauce). Wonton noodles (soy sauce) completed. First, slurp the soup . Then savor the delicious broth. The chashu , packed with meat flavor and
silky smooth , is exquisite… The homemade thick noodles , chewy and
springy , cling perfectly to the soup and
taste amazing! Finished eating in no time , drank every
last drop of soup, cleaned the bowl! Had been here before , loved it, so came
back. The thick, straight noodles are delicious,
aren’t they ? For toppings , they recommend the “Turu
Turu” – super slippery wontons . Truly delicious. Customers kept coming in without pause .
Ordered Mixed Wonton Noodles (with extra
Turu-turu) I ordered wonton noodles. The mixed wonton noodles were ready . The Turu-turu topping. The mixed wonton noodles (with extra
Turu-turu) were ready. Amazing! Turu-turu! The silky smooth wontons alone are
delicious when mixed with the soup! The shop gets busier . Orders keep coming in . Wonton noodles keep getting made . Ordered mixed wonton dipping noodles (3
servings) . Ordered 2 servings of dipping noodles
here. Cutting chashu for the dipping noodles . Rinsing with water to firm up the
noodles. Can change to 3 servings for an extra 100
yen . Chewy , glossy noodles . Owner) (For the dipping sauce) I think most places probably just reduce
the amount of ramen soup or adjust the
sauce quantity . But for tsukemen , they make it separate
so it tastes good on its own . Mixed Wonton Tsukemen (3 servings)
arrived. A large order of tsukemen came in. Soy sauce base , scallion oil , vinegar , chili powder , granulated sugar , chashu, menma , scallions. Tsukemen kept arriving one after another.
Tsukemen (with 2 shrimp wontons) ¥1,110. The dipping broth, rich with Japanese
dashi, is light yet packs a punch of umami . You can really feel the generous
toppings like the thinly sliced chashu . The plump, juicy shrimp wontons are
delicious…! Homemade thick straight noodles. The noodles have a strong bite and a chewy
texture . The thick noodles cling well to the soup
and are delicious! A customer ordered three servings of the
mixed wonton tsukemen . I was already hungry and came looking
forward to it . I’d only ever come when the previous owner
was here , but I came again after a long time and it
was still delicious as ever. Especially the wontons were incredibly
tasty, as always . Thank you for the meal! Lunchtime hit, and lines started forming . Customers poured in one after another . 12:00 PM , the shop was packed. Orders kept coming in. Making the miso soup base . Dissolving miso in the ramen broth . Wonton noodles finished one after
another . Then making the dipping noodles. Many customers were seen gulping down the
delicious soup . It was delicious! A father and son visiting the shop for the
first time : “The noodles are amazing ! Super smooth and incredibly
tasty ! Even my dad, who doesn’t usually eat
ramen, finished his bowl in no time . It was delicious!”
It’s light and refreshing, not greasy or
overpowering . The soup is rich but not heavy, so even women should find it easy to eat. Beer, Plate wonton, ordered the appetizer set. Boiled the cabbage from
the appetizer set . Added menma , chashu, and boiled egg .
Appetizer set complete . Plate wonton also complete . Made chashu rice . Piled on generous chashu, accented with
pepper . Topped with scallions . Chashu rice
complete. Replenished the wontons. Customers kept coming in nonstop . Mixed wonton noodles (with extra boiled
egg). Making ramen . They come to eat here quite often . Why do I come here? Because I want to see Mr. and Mrs. Arima . They’re interesting, aren’t they? The husband absolutely adores his wife . But she completely rejects him . They’re such a loving couple, so putting that
aside , the ramen is also incredibly
delicious, so I come often. The line had grown even longer. A large order of tsukemen came in. An order for braised pork belly rice came
in . Delicious! Wonton plate ready. Candy for the kids. Scallion wonton noodle order comes in. Spicy scallions. Scallion wonton noodles ready. Small portion wonton noodles ready. Orders keep pouring in. Salt-based mixed wonton noodles, Wonton
noodles (with extra menma) made. Refilled the soy sauce base. Wonton noodles arrived. Made tsukemen . Hot wontons. Blowing on them, then chomp ! Unconsciously nodding in
approval at the deliciousness! A man gulps down a sip of soup. Yum! First-time customer . It was incredibly delicious , wasn’t it ? That feeling that really hits you. The wontons were delicious. Definitely a winner! A regular customer who visits every week I always get the mixed wonton noodles. The broth is delicious! It’s well-balanced overall, or rather, it has a flavor you don’t find much
elsewhere. At other shops, it can be a bit too strong . About 3 hours after opening, the line still stretched out . Orders kept coming in one after another . An order for dry-style tantanmen came
in. Ground pork, bamboo shoots, and daikon sprouts were added. The
dry-style tantanmen was complete . Mixed wonton noodles (with added boiled
egg) is finished . An order for dipping noodles with 6
wontons comes in . (With added spring
onions, chashu pork) A beer order comes in. A snack set is prepared . Wonton noodles (with spicy miso) are
made . Chashu pork is requested for takeout . Two pieces of chashu pork are purchased . Owner: ” Thank you so much!” They seem to really like the chashu pork . Mixed wonton noodles (with added fried
scallions and bean sprouts) Regular customer. A ramen that balances tenderness and umami
, just like the couple who run the place . Ordered wonton noodles (soy sauce) . Wonton noodles 1050 yen . The soft broth, rich with chicken and
bonito flavors , has depth and is
exquisite! Meat wonton. The ginger-infused meat wonton bursts with
umami when you bite into it… absolutely
delicious! The chashu, made with time and care, melts
in your mouth and is incredibly delicious . The homemade noodles, with their firm
bite , cling to the soup and are
delicious! The ramen soup sold out. They closed at 4:15 PM that day, about 30
minutes early. The exquisite wontons made by the couple
working together . Please try this bowl
you can only taste here! Suiriken, Founded 1940 , Maganecho, Minami
Ward, Yokohama City, Kanagawa Prefecture Third Generation (Brother) Mr. Nogi
Hatsuse Arrives at 6:40 AM Once work starts, I can’t go out, you
know. Begins morning prep. Third Generation (Younger Brother) Mr.
Nogi Neiji “Did you eat breakfast?” Then let’s eat together. Luckily, rice prices haven’t gone up. We cook three pots of this in the morning. At least 60 servings. Chopped char siu . Fried rice. Bean sprouts for our famous Suiraiken bowl . Can you eat this much? The lettuce fried rice I had for breakfast … with big chunks of chashu, it was
delicious… Parboiling chicken bones. Compared to the old days, business hours
are shorter now. Waking up at 4 AM, going to get supplies
at 5, coming back … finishing work around 10 PM, right? How did we manage back then? Chicken bone broth . Menma for the Suikidon . It must be over 80 years old . My father was already doing it when he
was born. and the first-generation grandmother is
still alive. She’s 101 now. She helped out here until she was about 97 , doing the washing up . She’s still going strong even now. Preparing pork belly chashu. Once this is done, the shop closes . This is how much we grill in a day . Since we grill it like this, 20 pieces
is the limit . Once that’s done, the shop closes. Food coloring . Yokohama, Old-school red chashu, roasted in the cauldron . This amount disappears in a day. These are wonton . The meat juices, you see, the shiitake mushrooms soak it all up. The owner’s original creation, shiitake shumai. It wasn’t the kind of place young people
came to, Not that I can say it’s all bad, but it was mostly people with social
issues, you know? The whole neighborhood changed a lot . New apartment
buildings keep popping up . For example, people with issues who live in Tokyo say , “This area is easy to live in,” and they end up drifting here . So, it really was like a dumping ground. Not
the nicest way to put it, but that’s what
it was like . My dad was someone who always followed
the rules, so I think he’d hate us changing the shop
like this . If he were alive now, he wouldn’t be
happy. He’d probably get mad at us for doing this . Meatballs with frozen tomatoes . Freezing the tomatoes prevents them from
bursting when fried. Can I try the shumai? Full yet? I’ll cut one open for you. Shiitake shumai, 500 yen. Tatami-mat seating. Interior retains a
Showa retro vibe. Tomato meatballs, 600 yen. Char siu cooking. Finished roast pork wrapped in plastic,
cooked with residual heat . Juices overflowing… Chashu with
incredible punch. Making fried eggs. Frying them like deep-frying. Customers before opening . Opens at 11:00 . Suikidon 400 yen (price at time of
interview ). Looking at the menu, prices at time of
interview . Ramen 500 yen. Fried rice 600 yen. Gyoza 450 yen . Stir-fried leeks and liver
600 yen . Special large portion. Yes, understood . Yes, Welcome! Sit anywhere you like. Ordering the hidden menu item at the
bottom of the menu . Two women in this unassuming
neighborhood Chinese joint. Customers keep coming in. Making the Special Suikidōn. Topping it with thick-cut char siu . Customers come around 11:00, right ? Bamboo shoots, boiled bean sprouts,
scallions, mustard , sesame oil , special soy sauce dressing. Top with two fried eggs. Comes with chicken bone broth . The younger brother mainly handles
serving. Ramen soy sauce dressing. The shop runs with just the two of them,
no part-timers. Welcome, the middle tatami mat is open.
Please. Drunken Rice Bowl 400 yen. The signature rice dish most customers
order. Drunken Rice Bowl with soup . Mix soy sauce dressing, sesame oil, Mix
in Western-style mustard. Pour over the entire bowl . Stir well from the bottom . The exquisite combination of toppings,
rice, and sauce is delicious… Hidden Menu : Special Suikai Don. Let us know if you need more sauce . Both of us finished the Special Suikai Don
clean! Sanma Ramen. Mixed Vegetable Yakisoba (Soft) 800 yen . The fried egg’s doneness is perfect… Carefully prepared yakisoba noodles . Happy to have chashu pork. Fried Rice. Customers waiting inside too. Sorry! Please wait!
Take your time. Regular customer who ordered the Mixed
Vegetable Yakisoba . 11:30 Full house. Handmade Gyoza. Spicy Miso Sauce Yakisoba . Mix mustard into the special sauce. Pour over the bowl topped with bean
sprouts, green onions, bamboo shoots,
chashu pork, and a fried egg . Mix well… Biting into thick-cut chashu. An insanely
delicious Chinese meal born from staff
meals . 11:48 Serving two bowls simultaneously is more
efficient. Small ramen or small wonton available for
an extra 200 yen with your bowl . Cooking, taking orders, serving, cashier,
washing dishes, serving—all handled by two people. Two customers arrive . Yes, stir-fried vegetables . We can do that, No problem at all. Small ramen. Chawanmushi. Don’t write orders down immediately;
memorize them. Chawanmushi. Stir-fried vegetables. Suikidon. Chawanmushi. Liver stir-fry . Mapo tofu. Suikidon ramen set. Small ramen set . Small wonton . A la carte . Understood . Excuse me. Let’s eat . Small ramen . Small wonton. Scallion-fried pork. Perfect with drinks. Scallion-fried pork . Stir-fried leek and liver. Mixed vegetable noodles. Tanmen . Sweet and savory flavor, clams with umami.
Clams stir-fried Chinese-style with miso. 1:40 PM. The shop’s calmed down a bit. I run a snack bar . Regulars. I’m away from the shop today, so it’s my brother and sister. Yeah, yeah . I’ve been here the longest. I’ll just order whatever I like. Drinks are these. First toast with beer. Should we stop at two bottles of Shaoxing
wine or three? Staff) What makes Suikaisen great? It’s delicious and cheap. The two brothers run the place themselves without hiring
any useless part-timers . That’s wonderful . They’re incredibly kind and great at
banter, so it’s fun. Some people might think, “Why not just
hire someone?” But rather than having to worry about
incompetent staff, it’s better that these
two brothers get along and run things
together . Plus, the customers know that
too, so they come anyway. They don’t mind
waiting at all . It takes a bit longer, but I only come when I’m free, so I’ve got
plenty of time. They plate it beautifully for color
balance . Five-Ingredient Yakisoba (Soft) 800 yen. Loaded with veggies, seafood, and toppings . Mix in the soft-boiled egg… The crispy white of the fried egg and the
thick, glutinous sauce are the best. Change the flavor with mustard . With char siu, it’s incredibly
satisfying. Dissolve the sauce, pour it over, mix
well, and enjoy it as tamago kake gohan . The brothers protecting this town
Chinese restaurant, which has been around
for 80 years, work in perfect harmony to
create their specialty. “Drunken Donburi” Even today, many customers come seeking
that flavor and the brothers themselves . Before it oxidizes and becomes unusable,
we turn it into chili oil. It tastes better with the used oil added. Sweet and Sour Pork, Mapo Tofu , Chinese restaurants… We love Chinese food and cooking. It’s
hard work, but it’s fun. Scallion oil. Adding scallion oil, since it’s
animal-based, gives the flavor richness. Since it’s crab fried rice, you’d think
seafood oil, right ? But it doesn’t give richness. Adding
animal-based oil makes it delicious . Everything here is delicious! Everything is delicious! Sichuan Cuisine SHUN, located on the 2nd
floor of a tenant building, 5 minutes
north on foot from Tama-Plaza Station ,
Aoba Ward, Yokohama City, Kanagawa
Prefecture . The day of a Chinese chef starting at 8 AM
. Owner Shinma-san. The jasmine tea served after the meal . Refreshing after eating Chinese food. The glass noodles used in the lunch salad . Jellyfish . Sichuan pepper oil . Most seasonings are handmade by the
owner . After at the Miyako Hotel in After 10
years of training in Sichuan, the owner
opened this restaurant . He loves Chinese cuisine so much he even
travels to Sichuan Province, China, to
source spices. Preparing reservation bento boxes. As frying oil gets used repeatedly, it
oxidizes. Before it oxidizes too much to use , we
turn it into chili oil . It tastes better with used oil. We’ve never once discarded solidified oil . We use it all – turning it into chili
oil or for mapo tofu, where it adds all kinds of umami . Sweet and sour pork. The trick is to slice it slightly on the
diagonal . Authentic Sichuan mapo tofu. At first, I thought it was spicy, but it’s
spicier than I imagined . Yet, as you keep eating, your body gets used to it. It starts craving that
heat. The portion size is different from
usual—it’s larger. We take time to drain the moisture from
the tofu. Shopping and deliveries to other branches. Staff) What inspired you to open the restaurant? I love Chinese food and
cooking. During my apprenticeship , I learned a lot and developed a desire to run my own place . So I opened this restaurant . It’s tough, but fun . What kind of customers do you get? We tend to get more older patrons—younger
folks don’t come often . It ‘s mostly people in their 30s, 40s, 50s,
and 60s, plus families. 5-minute walk from Azamino Station . Dan
Dan Noodle Specialty Shop “Gorotei” Back home after shopping. When the bottom of the pot hits the sweet
bean sauce , it burns and turns bitter . Once that happens, the whole thing gets
bitter. So, where’s the sweet spot? You need to
heat it until the oil becomes transparent . It might look like it’s burning on full
heat, but since there’s oil , it releases oil.
You can tell the oil is clear . This is the base sauce for the
tantanmen. It has sesame, vinegar, and chili oil all
mixed in. When serving customers, we add two more shots of chili oil and
vinegar. If you let it sit, the flavor settles too
much. These scallions aren’t regular scallions;
they’re soft white scallions . Daikon radish with sansho pepper soy sauce . Staff) Like pickles. Pickles . They’re delicious stir-fried with pork
belly, or eaten as pickles on their own . This is Iberico pork shoulder. By scoring it, the heat penetrates easier,
and cutting the sinew helps the heat get through, making it
tender. Bento pickup starts at 11:30. Weekday lunch menu. Lunch soup. First orders go through. Beef and garlic sprouts stir-fried with
doubanjiang . Mixed vegetable soup noodles. “Head”
refers to the ingredients added . Sesame-rich tantanmen. Two mapo tofu. Lunch. Mapo tofu is included . Eat rice and mapo tofu together. This is
the absolute best… Salt-fried baby clams and vegetables. Pork belly and komatsuna stir-fried in
oyster sauce . Staff: Do you come here often? I come often. Any recommended menu items? Everything is delicious! 12:35 p.m. Shrimp in chili sauce. We adjust the soup’s flavor every time
before serving. Scallion oil. Adding scallion oil, being animal-based,
gives the flavor richness. Since it’s crab fried rice, it’s seafood, right? It lacks richness, so adding
animal-based oil makes it tastier . We also handle the dishes during downtime . Efficient support, We work together to
handle orders. Pork Belly and Eggplant Stir-fried in Miso
Sauce About three times a week, I guess. Staff) You come here a lot ! Any menu recommendations? Well, my recommendation is… I always get
the daily lunch special . The menu changes frequently, so it never
gets boring! Everything tastes great. Four times a week pace mahjong. The sesame aroma is wonderful, incredibly rich. Adding a little vinegar balances the
spiciness, making it less sharp . Sesame-packed tantan noodles. Mixed fried rice. High school girls visiting Shibuya’s
authentic Chinese spot . Mapo tofu . Delicious! Let’s eat! Shibuya, Tokyo 8-minute walk from JR
Shibuya Station Restaurant: Basement Level 1 Chen’s Private Kitchen Shibuya Branch From morning prep : Fried rice Lunch miso soup Soup ingredients : Old hens, Pork bones,
beef bones, etc. Simmered for 6 hours . We extract umami from 8 whole chickens
and pork bones/spines . Simmering also enhances the tofu’s
flavor. Not everyone does it this way. We simmer a whole block of tofu together
with a large quantity of whole chickens to
infuse it with umami . The owner-chef personally sources spices
locally . There are 28 varieties total, but usage varies depending on the dish . Staff) That’s an incredible variety . Sometimes we use up to 30 kinds. We also use fresh chicken—specifically Aomori and Iwate’s
Abe-dori breed. We never use frozen chicken . Our signature dish, Saliva Chicken, is popular as a 900-yen set meal . We were the first authentic Sichuan
restaurant in Japan, starting with our Akasaka flagship in 1995 . So initially, many customers weren’t
used to it. They’d say things like , “I can’t eat
something this spicy! ” We got a lot of
that feedback. It was especially tough in the beginning.
We had no customers . Everyone was used to Japan’s sweet mapo
tofu. We kept at it, and finally, people started to understand . They realized that authentic mapo tofu has
this aroma, umami, and punch . That’s the
real deal. It gradually became popular. Coming to Japan was hard. We faced many
challenges. We had nowhere to live, even sleeping in
parks. We had no jobs and didn’t understand
Japanese. We were helped by so many people . (To repay that kindness) I figured
delicious food was the way. I want to use the best ingredients possible . Premium ingredients, premium spices, while
keeping costs down. Why is it popular? Because most ingredients and spices are
the same level as high-end restaurants . The chefs are top-tier too. I reached out to them in China, calling
them over and over, and finally they came. Using the best techniques, the best
spices, the best ingredients to serve the
best dishes . Staff meal : 11: 08 Preparing for
opening : Homemade water dumplings . 11:30 Opening. How many guests? One person, please. Customers stream in right after opening. High school girls coming for authentic
Chinese lunch . 900 yen. Reasonable pricing makes it beloved by a
wide range of customers. Salad, dumplings, and rice. Top-tier Stone-Baked Mapo Tofu 900 yen .
Lunch self-service included. Sichuan Spicy Beef Brisket & Vegetable
Curry Rice 900 yen. Chen’s Sichuan Tantan
Noodles 900 yen. Mapo Tofu Dipping Noodles 980 yen. Summit
Stone-Baked Mapo Knife-Cut Noodles Lunch self-service: Handmade dumplings,
Chinese salad, daily soup. Looks delicious~ Orders come in all at once. Shrimp Fried Rice . The famous Summit Stone-Baked Mapo Tofu. Summit Stone-Baked Mapo Tofu lets you
choose the spiciness : mild, medium, hot,
or hell-hot . Tofu mixing service . Wow! Delicious! Let’s eat! Wagyu Brisket Chinese Noodles (Salt) Shrimp Chili Sauce Emperor’s Spicy Chicken + Rice Set 900 yen Wagyu Brisket Chinese Noodles (Soy Sauce) Green Pepper Stir-fried Pork Mapo Tofu (Medium Spicy) Self-service, please Sichuan Spicy Beef Brisket & Vegetable
Curry Rice 900 yen Lines form at lunchtime 12: 45. 200 seats are almost full . They prep between service . Spicy
stir-fried chicken with cashews .
Authentic Chinese food eaten while feeling
the outside air. How was it? Spicy and delicious. It’s crazy spicy. I can’t stop sweating . How was the flavor? It was delicious . Spicy, huh? Sweating buckets. Staff) What did you eat today? I had mapo tofu, shrimp chili, and green
pepper pork slices. How was the flavor? The mapo tofu had incredibly smooth tofu and was super spicy and really delicious . Was it pretty spicy? No, not at all . Is this your first time here? Yes, first time . Do you usually eat a lot of mapo tofu? Well, I don’t really get to eat it at
restaurants much. I usually just eat it when my mom makes it
at home I was really happy to experience authentic
mapo tofu . Original Spicy Knife-Cut Noodles. Sorry to keep you waiting. Here’s your dry
tantan noodles . Please mix it well . Salad dressing . Almond jelly . Spicy Chicken and Cashew Nut Stir-Fry
Set Meal 900 yen . Beef Butter Garlic Fried Rice 1180 yen.
( Evening Menu) Back in 1995, no one else in Japan was
doing this. We were the first to start it. You could call us the originators, right? Our original spicy knife-cut noodles
started right here in our shop. Everyone should try them. You won’t know unless you compare . The taste is completely different. Topping Stone-Baked Mapo Knife-Cut Noodles
980 yen. These noodles are absolutely recommended.
Everything is handmade. We keep the price low because we want lots
of people to try it. Honestly, if you just look at the
ingredients and cooking alone, we don’t
make much profit. We use pretty good stuff . We make our profit on the drinks . That’s how honest we are . It was tough at first. I thought about
quitting many times . But I knew I had to see it through to
the end. I believed that someday, someday,
the customers would understand. I kept going. Finally, it’s blooming now . Here’s your leek and liver stir-fry.
Sorry to keep you waiting. Please ask for rice refills . Thank you very much. That was delicious . (Owner) Thank you! Kariyado, Nakahara Ward, Kawasaki City,
Kanagawa Prefecture. Established 1985 .
Chinese Restaurant Tenryu. Half Fried Rice Set: ¥880 . Old-Fashioned
Soy Sauce Ramen: ¥680 . 9: Preparing for the neighborhood Chinese
restaurant: Chashu pork Sliced beef and bell pepper stir-fry
meat Freeze it to make slicing easier After working at a hotel , he took over
the shop Second-generation owner, Mr.
Takahashi Liver for the stir-fried leek and liver Making homemade gyoza Boiled and finely chopped cabbage Let the finished chashu cool to let the
flavor soak in Making the sauce mainly used for soy
sauce-flavored stir-fries Based on o yster sauce Chinese soup. Making fried rice . Today’s daily lunch special: Thinly sliced
beef stir-fried with oyster sauce ¥930. 11:30 Opening. Table and counter seating. Lunch sets and lunch specials come with
free extra rice. Sanma noodles ¥850. 11:49 Here you go, Sorry for the wait, here’s
your lunch. Vegetable-packed Tanmen ¥870. Green onion ramen. Five-ingredient rice with thick gravy,
salt flavor. Regular customer who works nearby and
comes almost daily. ¥870. Thank you. Thank you . We have fresh and limited-time options. Customer) First press, please. This one? Yes , yes, here you go. Sorry for the wait . Ahh ~ Nira Liver.
Sorry for the wait. Please ask for rice refills . Small Shrimp Tempura with Tenryu
Original Mayo . Landlady) Yes! A la carte . Landlady) Shrimp Mayo . Landlady) Sorry for the wait with your
lunch . Landlady) Here you go . Thank you very much . Thank you for your meal . Landlady)
Thank you! Welcome, please have a seat. Yes! Customer) Eight Treasure Vegetables. Orders flow seamlessly from the moment
they enter . Must be regulars. Black Fried Rice 680 yen. Preparing the Eight Treasure Vegetables . Carefully tasting it. Thickening it with potato starch . Eight Treasure Vegetables, sorry it took
so long. Here you go. 1:24 PM. The owner has been constantly
tossing the wok since opening. Chive and Liver, sorry it took so long. Here you go. Please ask for more rice . (Available only at night) Frying
dumplings. Chicken karaage with yu li sauce 850 yen. Dumplings (Available only at night) 620
yen. Draft beer 550 yen. The sauce for the black fried rice is made
by gradually mixing caramelized sugar into
a Chinese dark soy sauce called Lao Chou
Wang . Black fried rice 680 yen.