this is behind the counter at a local
Japanese family-owned miso Ramen
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Shop so I'm back with another behind the
counter and this time we are in a visu
and I'm taking you to a special one this
one is a local miso Ramen Shop that's
run by a husband and wife I just love
being able to show you these pockets of
Japanese life but before I take you
inside if you guys want to see what I'm
doing on the daily check out my
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community that said we are a little bit
early Murat sun should be coming shortly
we just got to wait so today I'm going
behind the counter at Ramen Kaki tagawa
hiar just a 3-minute walk from Tokyo's
jisu West exit and literally right in
front of the IBU hiia line Subway Exit 4
this hole in the wall through the
corridor would never know it even
existed hidden Japanese ramen shop is
exactly why I love doing these videos
and there he is morat the owner of the
shop he usually is the first one to
arrive in the
morning the shop was originally open in
shoka and relocated to aisu at the start
of 2021 it had a fairly quiet start but
quickly picked up a reputation and these
days more often than not has a line at
the
door oh he's preparing one of the
several chachu used in the ramen this is
the chicken breast chashu so is there
anything special about the meat you use
okay you've got my attention after
slicing the meat he goes over each slice
and trims the edges to make it perfect
what did you do before opening the
shop apparently he met his wife around
this time which help motivate him to
pursue a more stable career path
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he started his Ramen career at a miso
Ramen Shop in Ginza called domiso after
only studying for 10 months he was able
to get the owner's permission to start
his own Ramen Shop using similar
ingredients and techniques but of his
own
creation that's a lot of eggs they use
about 80 to 100 eggs every day and he
usually cooks it before the store gets
busy a lot of things need to happen all
at once in a short period of time so
it's important to to manage his time
efficiently was it tough to get
permission to open your own
shop so what
happened apparently he offered to work
from early morning until late at night
even at a lesser wage compared to other
staff to prove to the owner of his
commitment to learning how to craft
beautiful Ramen with a goal to
eventually get the owner's blessing to
start his own shop
oh that's the pork shoulder chashu look
at that deep coloring I could just eat
that alone the shop uses pork batbat in
their miso Ramen which adds to the
already thick soup so we chooses to use
a leaner pork shoulder to balance out
the
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bowl now he's starting the soup prep
although the delivery for the bone and
meat ingredients haven't arrived yet
today he preps a soup as much as he can
so it's ready for when the ingredients
arrive wow that's a lot of SE Buddha
also known as pork back fat this is used
specifically for finishing off the ramen
soup that's in the ramen no wonder why
it tastes so
good what's the difference in the pots
so the shop uses the Sugi Tashi method
to prepare its soup which means that it
continually adds new crafted soup to the
existing one quite a common technique
for many Japanese ramen
shops oh that's kusui kelp water which
is used in one of their popular menu
items scaman a dipping Ramen in fact
kelp is an integral part of Japanese
Cuisine commonly used in home cooking as
well as Michelin restaurants what's the
most popular Ramen
here so how did he decide on the
menu apparently in Japan these days miso
Ramen is not as popular as it once was
but rather Japanese are trending towards
more light elegant and Chic versions of
ramen which is why maatan also created
his own signature kelp water Ramen when
has naturally a hit by the way are there
any secrets that you can share about the
ramen
industry oh it seems like the noodles
have been delivered the shop used the
same domiso noodles from Koro A
specialized asoa based noodle producer
the noodles itself are made from a blend
of two types of flour and tapioca to
create its characteristic springy
texture and sweetness pairing perfectly
with a shop strong and Rich miso
soup nice the other chef and his
four-month pregnant wife have arrived
how's the pregnancy going nice over it
is Moran's wife takes care of their
toddler in the morning then works at the
shop to greet and serve customers while
also doing other tasks like visiting the
bank to get
change now that the other Chef is here
maatan steps out for a quick visit Vis
it to the neighboring Shrine since his
shop is relatively new in the U area he
prays here to the local God every day to
receive its blessing so what did you do
before
this dope can you tell me a joke
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that was
perfect oh great timing the meat
delivery is here the delivery consists
of various Meats used in the soup such
as gen kotu pork bones toata chicken
bones and pork feed all these
ingredients are combined based on the
Shop's own Rao and slow cook throughout
the entire day to produce its own unique
signature
broth so what do you like about this job
did you ever think that you'd run a
Ramen Shop when you were a
kid for meeting her husband she worked
as an esthetician as well as helping
with accounting for her uncle's company
but after he decided to open up a Ramen
Shop she decided to work with him so
that they could build a restaurant
together is there a specific type of
ramen that you
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the
description what flower is
that you continues on with a topping
prep such as eggs meat Etc and places
each one in its designated spots so
their bowls of ramen can quickly be made
as each new customer arrives are you
married what do you guys do for
fun at home
can you show me your
moves all right my man got some moves
what do you
[Laughter]
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think what are you going to do
now before opening they prepare the
spices for about 20 bowls to minimize
the customers's wait time
oh and that's her spice infused oil
called Comey AB Buddha which includes 12
different kinds of herbs like garlic and
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ginger now the store is open for
business here comes the first customer
oh and this video wouldn't be complete
if I didn't mention their key ingredient
miso they blend five kinds of raw miso
without adding heat to preserve as much
of its flavor as possible a distinct
saltiness spread perfectly with a
sweetness from the pork back fat
creating their signature bowl of
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ramen let's go talk to the customers hi
can I bother you do you come here
often cool why do you come
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here what do you like about
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it damn right after opening it's already
busy oh mat is helping out with the
toppings now I guess they all know the
system so well that they can fill in for
each other when needed truly a family
run
shop wo this one looks good as well it's
Ian hot noodles premixed in a thick
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sauce excuse me can I ask you a few
questions why did you come here
today so what do you like about the shop
which
one why do you like it so
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much
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thanks oh that's a scan using kelp water
it's served with cold noodles preferred
by many Japanese in the
summer so although this shop is tucked
away from view from the Main Street
maratas Sun says that it's not as big of
a deal compared to many years ago when
shops relied heavily on foot traffic
these days as long as a shop can create
a high quality food experience the
internet and social media traffic will
ultimately uncover even the most hidden
spots so the shop doesn't close down
between lunch and dinner like many other
Japanese restaurants but they make use
of the slower times to catch up on
dishes and cleaning a great example of a
Japanese family working hard to craft
their beautiful Ramen and that's another
one in the books if you want to visit
this shop and experience it yourself
I'll be sure to leave a link in the
description so that's behind the counter
at a local Japanese Misa Ramen Shop if
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button and the bell button I'll catch
you guys in the next one