This is what it's like behind the counter at a family owned japanese ramen shop.

「カウンターの向こう側」

So today I'm in Shinjuku Tokyo and back with another behind the counter video.

今日は新たな「カウンターの向こう側」の撮影で新宿に来ているぞ

I'm so excited for this one because this one is unique.

オラ、めちゃくちゃ興奮してんだ だって、すんげぇユニークな企画だろ？

We're going inside a family owned ramen shop that is fish based.

今日は家族経営のラーメン屋の裏側に潜入すっぞ

I can't wait to take you inside, but like always, if you guys want to see what I'm doing on the daily check on my instagram account, if you want to help support the channel, check out the japan merch and if you have any questions about japan or your japan travels, check out my discord community that said, let me take you behind the counter.

オラ、待ちきれねーぞ

So here we go, coming in hot with another behind the counter video.

始める前に…オラの日常はInstagramでチェックしてくれよな

This time at a local family owned japanese restaurant menu, Cajun, the number one fish based ramen shop in Shinjuku Tokyo, a highly competitive area in the ramen industry.

チャンネルサポートは、グッズ購入からお願いな

But this mom and pop shop has found a way to always appear in the top ranking where they're beautiful.

日本や日本観光について質問があったら、 オラのDiscordのコミュニティーを覗いてみてくれ

Umami infused clear soup, luckily the shop is located only a few minutes walk from the Jr shinjuku station southeast exit.

そんじゃ早速、みんなをカウンターの向こう側へ連れて行くぞ

Alright, so I'm just in front of the ramen shop.

よっしゃ！ 「カウンターの向こう側」シリーズの新しいやつ行くぞ

I'm waiting for him right now.

今回は家族経営のラーメン人気店を紹介すっぞ

Good morning, this is the 10 show a K.

その名は「麺屋 海神」

A shop manager Endo son.

新宿でNo.1の魚介ラーメンの店だぞ

What time do you usually come in?

新宿はラーメン激戦区として有名だけど、 そのエリアで常にランキングトップにいる店なんだ

His mother who opened the shop 15 years ago is the owner?

旨味が詰まった透き通ったスープが特徴だ

I'm sure we'll meet her later on today.

JR新宿駅の東南改札から徒歩数分だから アクセスも最高なんだ

Oh you use the timecard as well.

オラは今、店の目の前で待ち合わせしてるんだ

Why?

おっす！

It makes sense.

この店の店長、遠藤さんだ

Anderson is usually the first one to arrive at the shop.

いつも何時に店に来るんだ？

So he performs all of the opening tasks.

15年前にこの店を始めた彼の母ちゃんがオーナーなんだぞ

Some of the ingredients are delivered before the opening so he puts them away when he arrives.

あとでお目にかかれるかもな

Where are the noodles from?

って、おい！店長もタイムカードを押すんか！？

Japanese?

なんで！？

Ramen shops.

なるほどな！

Usually buy noodles from the noodle specialty factory.

店は遠藤さんがいつも来て開けてんだって

These noodles in particular have been blended from two types of flour and kneaded with charcoal purified water and then aged at a low temperature to create a firm yet bouncy texture.

開店前にすでに届いてる材料もあるから

So how much noodles do you go through a day?

出勤したら、まずその材料を店の中に入れて行くぞ

I didn't want this?

麺はどこから仕入れてんだ？

Mm hmm.

日本のラーメン屋は、製麺所から麺を注文するのが一般的

Mhm.

この店の麺は2つの小麦粉と炭で浄化した水を使って 練り上げてた麺を特注してんだって

He usually has two more stuff coming around 10 a.m. so until then he's all by himself.

じっくりと低温で熟成させることで、 コシのある麺を生み出しているんだ

Thank you First.

一日にどれくらいの麺を使うんだ？

He prepares the soup sauce called today.

10時頃にスタッフが二人が来るから、 それまでは一人で作業に取り掛かるぞ

In japanese.

まずは、「タレ」の準備 つまり、スープのソースだな

This stash she is the first part to making their signature today.

この出汁は特徴的なタレを作るための最初の工程 しいたけ、鰹節、昆布がベースだ

And it's made from shiitake mushrooms, bonito and kombu.

しいたけを一つ一つしっかりと絞って うまみを限界まで抽出するぞ

He squeezes the shiitake one by one.

そしてそれを弱火で煮込むんだ

To extract as much of its umami as possible then cooked slowly on low heat.

タレを作るのに一番重要なことはなんだ？

What's most important when making the sauce.

これは旨いタレのもう一部

This is another ingredient for their delicious.

魚介の旨味を引き出すのに こんなに手間がかかるなんて、オラ知らなかったぞ

Damn.

トッピングのためのネギを切ってる

It seems like a whole lot of different processes going on to pull the mommy from their seafood.

昔はこれを全部手作業でやってたらしい

Mm hmm.

でも、今はあまりにも量が多いから、 専用の機械を導入したんだって

Oh, he's cutting the green onions for the topping.

遠藤さん、どれくらいここで働いているんだ？

He said that they used to cut it by hand.

前は何をしていたんだ？

But since they need to cut so much now They moved to a chopping machine.

ラーメンと全然関係ねーじゃねぇか！

So Anderson, how long have you been working here?

なんでラーメン屋をやることにしたんだ？

What did you do before this?

ぶっちゃけ、どっちの方が給料が良い！？

Wow, that has nothing to do with ramen.

薬剤師として薬局で7年も働いていたらしい

Why are you making ramen then?

でも、前の店長が体調を悪くしたのがきっかけで 店長になることに決めたんだって

Which one pays better?

休みはちゃんと取れてるの？

Apparently he worked as a pharmaceutical chemist for seven years.

やった！明日は何すんだ？

But the previous store manager got sick so he decided to take over this job.

何か趣味はあるのか？

I guess that's what family does for each other.

ネギを切る機械は、使うたびに洗うんだ

Did you guys get any days off?

いつもピッカピカなんだな

Cool.

海外からのお客は多いのか？

What are you gonna do?

英語のメニューもあるのか

No cap.

これを塩ラーメンのスープに使ってんのか？

Do you have any hobbies?

店のメニューはシンプルで、スープは1種類だけ

Oh, the onion cutters cleaned every single time.

「あら炊き塩らぁめん」

It's used.

数種類の魚介のアラを使って炊き込んだスープだ

Nice keeping it.

魚のアラの種類は、魚屋が仕入れた魚によって変わるぞ

Bling bling.

今日のスープはなんだ？

Do you get many foreign visitors even got an english menu?

これはいつ準備したんだ？

Is this the song you used for?

他にここで働いてる家族はいる？

The the shopkeepers are menu simple serving.

結婚してんのか？

Only one type of soup ramen that uses different types of fish crabs based on what they can get from the fish market the day before.

子供は？

But what's today's soup?

まだネギを洗ってんぞ！！

When did you prepare this?

他のスタッフが来たみたいだ

Who in your family works with you?

それはどこ産のやつ？

Are you married?

次は明日のスープ用にネギを切っていくぞ

Do you have any kids while he's still washing the green onions?

ここではどれくらい働いているんだ？

Oh, another worker has arrived.

遠藤さんより長いじゃねぇか！

Where is that from now?

遠藤さんがスープとトッピングを用意している間に

He cuts the japanese leeks for tomorrow's soup.

彼女はサイドメニュー「へしこおにぎり」の 準備をしていくぞ

Yeah, mm hmm.

それは何だ？

So how long have you been working here?

へしこは魚を糠漬けにしたもので それをおにぎりに混ぜるんだ

Said, wow.

毎日ここで働いてるのか？

You've been here longer than Endesa while Anderson is working on the soup and topping she prepares the side menu.

スッゲー量のご飯だ〜！

What's that?

平日は100個、週末は250個以上も売れるらしいぞ

Mexico is a mackerel marinated and rice brand and it's mixed in with their own raggedy.

おにぎりは出す前に焼くから、しっかり目に握って 焼いても崩れないようにしているんだ

Are you working here every day?

そうそう、このおにぎりはラーメンを 麺を食い終わった後のスープに入れて食うから

Damn.

旨味たっぷりのスープに合うように 軽めの味付けにしてるんだ

That's a lot of rice.

遠藤さんが、最初に作ってた出汁を ホタテが入ったやつに注いでいる

In fact, they sell about 100 on the weekdays and more than 250 on the weekends.

タレに使う出汁は作るのに半日もかかるんだって

Apparently the only giddy is heated before serving so it must be squeezed firmly so it stays together when it's grilled.

メインのスープは8〜10時間も煮込むんだぞ

Also, the only giddy is designed to be eaten with the ramen soup after the noodles have been finished its season lightly to pair with their mommy enrich soup.

スープの準備は前日から始まる

Oh, he's putting the dashi soup into the scallop mix he was working on earlier.

ってことは、今作っているスープは明日の分だよな

Thanks the Dashi for the soup sauce takes about half a day to make while the main soup is cooked for about 8 to 10 hours.

今は何してんだ？

So the preparation for today's soup started yesterday and the soup is working on right now is for tomorrow.

この店では材料を無駄にすることなく使っているんだ

What are you going to do with that?

ついにメイン！スープの準備に取りかかるぞ！

Awesome.

毎日違う魚を使ってるのに、常に同じクオリティの 味とフレーバーを出せるのって凄いよな

They don't let any of that delicious amount meat go to waste in this shop.

遠藤さん曰く、鯛、鰤、穴子はいつも大体入ってるらしいぞ

Now the main suit prep.

そこに違う魚が入るんだ

It's interesting to see that they're able to use different fish every day while also crafting a consistent taste and flavor.

同じようなクオリティーを保てるのはそれが理由かな

I suppose though that their soup often has tie buddy and undergo plus the day's cats.

スッゲーーーいい香り！

So maybe that helps with the consistency.

鍋に入れる直前、 香りを引き立たせるために魚を炙るぞ

Hot Damn.

ネギも炙るのか！ めちゃくちゃいい匂いがして来たぞ

That smells good.

この透き通った水が、明日の同じ時間には 幸せを届ける旨味スープに大変身するんだ

So the fish is grilled just before going into the pot to help maximize the flavor.

あ、もう一人スタッフが来た！

Oh man.

あれ母ちゃん？

The grilled japanese leeks are also producing some of that smell.

母ちゃんがこの店を始めた時、 遠藤さんはまだ学生？

Joy.

当時ラーメンスッゲー食った？

Mm hmm.

ここでアルバイトしてんか？

And there you go.

まさか、それが出会い？

By this time tomorrow, this clear vat of water will be transformed into a pleasure pot of mouthwatering happiness.

遠藤さんの母ちゃんに話を聞きに行こうぜ

Oh, one more person is here.

おっす！

Is that your mom?

そもそもなんでラーメン屋を始めたんだ？

Were you a student when your mom opened this door, You must have eaten a lot of ramen here.

じっちゃんとばっちゃんも昔ラーメン屋をやってて

Wait, did you work part time here?

遠藤さんの母ちゃんが子供の頃、 ラーメン屋を走り回ってるのが日常だったんだって

Oh, that's how you met her.

だからラーメン屋になって自分の店を持つことは 自然な流れだったんだな

Let's go talk to his mom.

15年前にこの店をオープンした時、 店の周りには何もなかったんだって

Hi, nice to meet you.

当時、このエリアは新宿でもダークサイドだったんだ

So why did you start a ramen shop?

このビルの1階は大人のおもちゃ屋さんがあったくらいだ

Even her grandparents owned a ramen shop.

最初からこの店は人気だったのか？

And as a little girl, she often ran around there.

今は大人気店になってよかった！

So opening up her own shop was natural for her.

ちょっとだけ外に出て、スポンサーの宣伝をさせてくれ

She says when she opened the store about 15 years ago, there was nothing around and people considered the area as a very dark side of shinjuku.

SQUARESPACEはオンラインでWebサイトを 作成・管理するのに最適なシステムだ

There was even an adult toy shop on the first floor.

オラも自分のサイト「Tokyo Zebra」で使っていぞ

Was it popular from the beginning?

オラがSQUEARESPACEが大好きなポイントをいくつか教えるな

I'm so glad that everyone loves your wanted to step outside real quick and give a quick shout out to the sponsor for this video squarespace.

ファッションプロジェクトやビジネスサイトを立ち上げるのに 必要なすべてのツールがSQUARESPACEには揃ってんだ

If you don't really know Square faces.

プロが作ったようなクオリティーを 簡単に再現することができるんだ

The number one way to build your online presence.

ポートフォリオやギャラリーのデザインまで、 自由自在にカスタマイズできるし

In fact, I use squarespace for my site Tokyo Zebra here are just some of the reasons why I love using Squarespace so much whether you're starting your passion project or building a business squarespace has all the tools that get it done while also looking ultra sleek and professional at the same time.

パスワードのプロテクトもついていて、 ターゲットに的確にコンテンツを届けることができるんだ

They support numerous portfolios and gallery designs which you can customize and even password protect.

ブログには、コメントやスレッドで返信ができるから、 ユーザーとのコミュニケーションを管理が可能だ

So the right people see your work.

オラのお気に入りのポイントは分析機能 閲覧者や閲覧履歴などが期間ごとにを確認できるぞ

Use its fully integrated blogging tools and commenting features such as threaded comments, replies and likes to help engage your community.

squarespace.comをぜひチェックしてみてくれ！

And my favorite built in analytics to see how your visits unique visitors and page views trend over time.

オラのコードsquarespace.com/paolofromtokyoを使えば

So go to squarespace dot com today for your free trial and when you're ready to launch, go to squarespace dot com.

最初のドメインかウェブサイトから10%オフのディスカウントもゲットできるぜ

Board shops follow from Tokyo and get 10% off your first domain or website.

よっしゃ！動画にに戻るとすっか

Cool, Let's get back behind the counter.

あ、オラ同じIKEAのジップロックバッグ持ってる！

Oh, I have the same Ikea ziploc bag at home now she prepares the toppings, shrimp balls and chicken balls.

トッピングの準備をしているみたいだ

This batch was made the night before and part of the prep is to scoop them into a ball shape, making 400 balls before the store opens today.

海老団子と鶏つくね

Oh, there's the chicken balls look so spherical.

昨日の夜に仕込んで、 開店前にボールの形にして準備しておくんだ

Okay, she's boiling the shrimp and chicken balls.

開店する前に、400個もこの玉を作るんだぞ

Now the balls are coated with the flour to help lock in the flavor and to prevent its flavors from mixing in with the soup.

こっちには鶏つくねがあるぞ

The shop with such an enormous amount of effort to craft their soup that they want their customers to enjoy the soup and its other ingredients separately.

海老団子と鶏つくねを茹でていくぞ

What are you doing?

周りに小麦粉をまぶすのは、香りと旨味を閉じ込めつつ、 スープと味が混ざらないようにするためなんだって

Watch the Umami continues to build in the soup and the chicken balls come into form.

スープをめっちゃ手間暇かけて作っているから

Anderson prepares the Takumi Ak condiments for the ramen.

お客にスープとトッピングを別々に 楽しんでもらいたいって考えてるんだ

She sold ginger and yoga?

何してるんだ？

Mm hmm.

スープの旨味がどんどん煮詰まってきている

Uh I guess it does look like needles.

つくねも出来上がってきているようだな

Oh they got more rice delivered.

この間に、遠藤さんは薬味の準備をしていくぞ

Is it delivered every day?

トッピングのしそとしょうが、そしてみょうがだ

Covid affect your story says that a lot of customers are coming back but you lost a lot of workers during the past two years of the pandemic.

確かに針みてえだな！

So they don't have enough staff to expand the business back to how it was.

米が届いたみてぇだ

What's that for?

これは毎日配達されるのか？

Mckinney is a special meal only for workers.

コロナの影響ってあった？

And apparently there McConnell here is ramen.

母ちゃん曰く、お客は戻ってきてるけど この2年間で多くのスタッフを失ったんだって 　

How are you going to eat it?

元通りの営業に戻したくても、 スタッフがいなくて難しい状況なんだ

Do you eat ramen every day?

それはなんだ？

She says that because the shop uses different fish, the soup's flavor profile changes along with the fish.

「まかない」っつーのは、スタッフが食うメシ

So she enjoys tasting the soup every day.

ここではもちろんラーメンだ

To see the differences just before opening.

どうやって食うんだ？

They start to grow a few of the owner getting as it's commonly ordered with a ramen, which means they're early, customers don't have to wait after their order.

毎日ラーメン食うのか？！

Now they're open for business.

毎日お店で使う魚が変わるから、スープの味に若干の変化があるんだって

Are you all set complicated.

毎日、スープの味見をしてその違いをチェックするんだって

It's okay.

開店の少し前からおにぎりを焼き始めるぞ

Do what you normally do.

おにぎりはラーメンと一緒に注文されることが多いから　

So was it good?

開店直後に来たお客を待たせずに提供するためなんだ

I'm so sorry.

ついに開店！

Oh, here comes the customers.

準備万端！？

The first customer ordered the orthodoxy show ramen, Wow.

オラのこと気にしないで！

It's so fast to serve up to 400 customers a day.

まかないは旨かった？　

The shop needs to be quick and well prepared to minimize serving times.

最初の客が来たぞ

That's one of the first customers.

最初の注文は、あら炊き塩らぁめんだ

Can I ask you a question?

すごいスピードだ！　

You come here often.

一日に400人もの客にラーメンを提供するために、 素早く、そして最小限の動きで作れるよう準備してるんだ

Why do you come here.

最初の客の人だ

I guess you came to the right place.

ちょっと話を聞いてもいい？

Let's go talk to that guy to.

ここにはよく来るのか？

Excuse me.

今日はなんで来たんだ？

Can I ask you a question?

それならここはぴったりだな！　

You come here often?

彼にもインタビューしてみるぜ！

What do you like with the ramen here as he takes rahman orders.

食べてるところ悪いな！ちょっと質問いいか？

He also checks on the soup throughout the day.

よく来るのか？　

How long does the customer stay?

ここのラーメンの好きなところは？

Are there any customers who stay super long?

注文をさばきながら、明日のスープの仕込みも忘れねぇぞ

So do you have a rule about staying a little kids come after the main lunch hour rush?

客はどれくらい滞在するんだ？

He finally gets to eat his own lunch.

めちゃくちゃ長居するお客さんはいるか？

How was the ramen?

滞在時間にルールはある？

Is it hot?

小さい子供も来る？

Don't you have a seat?

昼メシ時が過ぎて、ようやく遠藤さんもメシが食える

So what have you learned the most about making ramen?

ラーメンはどうだ？

What about you?

暑いのか？

But she didn't, it was a car.

エアコンはないの？

So even though there, so from here on out there, busy preparing the ramen and grilling on a giddy until the store closes.

ラーメン作りに関して、一番大事にしていることは？

So that's another video in the books at a japanese family owned restaurant.

あなたは？

If you want to visit this restaurant, I'll be sure to leave a link in description but come early, especially on the weekends as I sometimes have a line out the door.

よっしゃ、閉店までラーメンとおにぎりを作り続けんぞ

There you go.

これで「家族経営の人気ラーメン店の裏側」は終わり！

That's what it's like behind the counter at a japanese ramen shop.

この店に行ってみたいと思ったら、概要欄リンクをチェックしてみてくれ