【家系ラーメン】食べないと寝れない常連が多発!原価を全然把握してない50円の丼メニュー!50代で開業した女将の苦悩とは

【家系ラーメン】食べないと寝れない常連が多発!原価を全然把握してない50円の丼メニュー!50代で開業した女将の苦悩とは

I can’t sleep, I have to eat. And that’s how I got this big. I didn’t graduate… May I ask why? I’m not able to calculate the cost or anything like that at all. I haven’t figured out the ratio of cost to total cost at all. Is it dumpling TV every day?

It’s much thicker than other family style I’m going to power up and go to work from here. Go ahead! I often get sweat in my eyes. I am to my son I’m frustrated because You probably noticed that, right? I’d be annoyed, too. Did you study? At school. Hmm? Good luck! PUSHING!

Come to me when it gets hard. Oshinushi! （What is your dream?) My dream is… We’re going to do a second interview today. This is Kenji, the director, and he is nervous as ever… Thank you all for your cooperation! Yes, that’s right. I’ve already started at 7:30, and I’ve got a lot of cleaning and stuff to do. We open at 10:00, so I guess I’m about an hour earlier than the other stores. The proprietress is moving briskly in the morning Miso ramen these days I’ve been doing this since mid-February.

I tried to finish in March. We’ve got a repeater. We’re keeping going. You can customize your ramen in detail Chashu-koma-don sometimes I’m curious about the 50 yen bowl… There is a parking lot next to the restaurant Parking space for 3 cars Now I’m in trouble Lots of bone meat in a big bag I start preparing the soup… The heat has raised the white flag before gopro even opens What to put in first Things that don’t have much meat on them We start from the bone cheeks. Because the bottom of the pot gets burnt Put a fine bone underneath like an underlay Sober work on the lower back I originally worked at a ramen restaurant for almost 10 years. I chose to start my own business. Decided to open his own business when he heard that his son was going to get a cooking license. (Yes, it was hard during the training period, yes. The first three years were part time. I was doing halls and stuff. I was doing halls and stuff. As far as making ramen About 7 years 3 years in the hall, 7 years in the noodle business Where did the courage come from… I wasn’t in it for independence at first. I wanted to eventually open my own store, but I wasn’t thinking of being Mr. Ramen. I wanted to eventually open a restaurant. I’m just starting out. （How long have you been in business?) It opens October 29, 2022, so…

Almost six months away That’s almost six months. Recently I’ve had my son in since April, starting with morning preparation. *Taken on April 19 I had a vocational school until the end of March I didn’t graduate… I actually had two years of confectionery… The idea of getting a job in confectionery… I’ve been listening to you. I mean, I don’t know what I’m doing… I’ve touched a sensitive topic… Your son came to work late. I will now prepare the leeks How is the knife work How skillful I think it’s good Did you study? At school. Hmm? Well, just in case I quit halfway through I didn’t do the assignment. I didn’t have enough credits I didn’t go on to higher education. What made you decide to become a chef? I didn’t know what else I wanted to do, so I just went for it… I liked to cook. No, not at all. We don’t have conversations like this, usually. We don’t talk like this. You’ll notice when I’m turned on. When I’m open for business I against my son I’m the one who’s irritated. You probably noticed that, right? I’d be annoyed too.

I’ve tried to cover it up with a laugh, but it’s very awkward… Cabbage is Cabbage or topping cabbage I’m preparing miso ramen with cabbage on top I like to make chashu-koma-don, a bowl of rice topped with chashu-koma, which I sometimes serve. It’s the serving stage. The preparation… I’m sleepy. I don’t like it. I only think I’m sleepy. He said, “I couldn’t find anything else I wanted to do.” He said that he was I didn’t find much.

Originally all along I played soccer in elementary, middle, and high school. I’m in the soccer business. I thought I’d like to get a job, I thought I wanted to get a job, but… I can’t… I don’t know what to do… and then Then I’d say I was cooking. His father

He used to cook for me a lot. Nope! We’re not close at all. We don’t get along with each other any better than we get along with our mothers. Working together as a family is complicated I’ll do it! I’m not good in the morning Something came out of the landlady Here you go! They’re offering it as a service when they can spare the time. Power charge! Opening soon Throw away used tissues at your feet. I didn’t think anything of it. I just thought, “Well, there goes the hangout spot.” I didn’t think I’d be able to help. I heard that from my sister. She told me that her mother asked her to help me. But at first he didn’t want to help. And then I decided to help. Yes. I’ve had regulars and people about my age come to eat with me. And that’s how I became friends with some of them. There were a lot of connections I’m here. I think those are pretty good. I’ve never been to a ramen restaurant before. No, thank you. Some fun

Sometimes it is, sometimes it isn’t. It’s not so bad. （Why are you here?) 　Even before he became independent I’ve been going through it a little bit, so since the last restaurant. And then you went independent. And my company is close by. I thought I’d have a shot at lunch.

I’m going to power up and go to work from here, so Once a week or something. I’m allowed to go through it.　 　The character of the people It’s still good, so he’s got a lot of fans. It’s still good, so it seems to have a lot of fans. Always good ramen Thank you

I’ll keep coming back. Take care of yourself. I’m going to keep coming back, so take care of yourself. Good luck　 Take a sample before you open a lot of things. Kanno Seimen I like soft noodles. I like soft noodles I’ve seen some customers who like their noodles softer. Soft and various

Hard noodles, too. Mr. Kanno had the best taste. I’d say it’s a special order among Mr. Kanno’s. and have it made in The noodle itself is originally a family type noodle rather than the other noodle dough. I got it to be a family type cut.

And then I’ll get the thickness and so on. I got a couple of different kinds. Eat it. And the noodles are not from the family lineage, and they’re very thin, and they’re very, very, very thin. I thought it tasted the best. So I changed the thickness to the family thickness.

I ate it, and then I thought, “Okay. I decided to go with Mr. Kanno. I took a lot of samples from other noodle mills. I don’t know how many noodle shops That’s what I went to eat. I was really particular about noodle selection It was hard work Today I had Enpuku Ramen and

After that, free makai rice is delicious I ate it, but anyway I ate it, but anyway It was a lot of food. It’s very lively When you stop by on a whim I was doing outstandingly well. astonishingly good It’s coming through. You’ve spent 30 minutes on a bicycle. I came here sweating today.

I couldn’t sleep, I had to eat. And that’s how I got this big. And we’re going to keep going On holiday We will come for sure, and we will try our best with your son. Good luck to you and your son Good luck for 10 years, 20 years, and many more years!

I’m rooting for you! Popular! First on the list Chashu-koma-don is With father and girl A visitor with his brother and his children There are three of you. The youngest boy is because he’s allergic to ramen and won’t eat it. He said, “I’m fine just looking at it.” And I thought that was pitiful, so

I said, “Are you okay with chashu pork and rice?” I asked. with a small piece of chashu pork and With a little green onion I made an impromptu sauce for you. And he said, “Yummy, yummy, yummy!” because they were so happy. And that’s why I started The tare itself is

I thought it tasted good for something I improvised. I guess I’m a stickler. Do you have a soup obsession? It tastes like this. It depends on how thick the soup was the day before. It takes at least 2 hours before it comes out. Call it a comigala Bone parts. The mix and Loin of back ribs and I’m putting the bone marrow in at the end. Thickness of oil is adjusted with homemade chicken oil (chi-yu)

Soaking in sauce to soak up the flavor Welcome Welcome! Good evening! The proprietress’s “Irasshai-mase” is pleasant to hear. The way she puts her hands on her hips and chucks the noodles is also very brave. Thank you very much! It’s blazing hot outside

Sweat of the landlady near the pot shows how hot it is in the kitchen The unstoppable flow of customers Tonton is after boiling It’s easy to peel Price is about 1.000 yen per case The price is higher than when it was first opened. Price increase? I had another talk with my tax accountant yesterday on my day off. I’m going to try to keep this up a little bit longer. I’m not at all good at costing or anything like that. Even though I know the sales I don’t know the ratio to cost at all, so

I just don’t want to raise it yet. Raising prices is not an easy thing to do because it’s a big decision for any store A place for workers to relax Especially so today. I often get sweat in my eyes. The landlady’s father checking on her while she’s out shopping Responding politely to the vendors even when they are open for business Talking to customers is essential even in the heat of the moment Tailor-made conversation I was a little tense at first

If it works, it’s a great collaboration. It’s getting crowded again It’s hot, so I think I’ll have tsukemen Thanks to all of you Hey brother No, no, no. It’s more crowded than I thought it would be. Welcome! Come on in! Welcome! I like this pattern Today Charred green onion in chashu noodle with more nori （How did you get hooked on it?) In the thick of it I like the family style

It’s much thicker than other types of Ikebiki. I like charred green onion with bitter taste. I like charred green onion because of its bitterness I think there are a lot of Ihekei Ramen Among them It’s a pretty good ramen shop in my opinion, so

I’d like to ask them to continue to do their best in the future. I hope they will open a second store or something. I want it to be a store. Please Thanks for the treat! Good luck! Good luck! Come to me when it gets hard. Pushing! Bai-bai-bai!

When I get hard too, I want to be told by the landlady, “Hang in there! I want to be told “Hang in there! （What are your dreams and goals?) I hope my son will succeed me. I’m getting something. The regulars delivered me some food because it was so hot Night approaches

Taira practices making his own ramen before going up Cutting off the hot water with a sharp knife Noisy outside Camera? Huh? Is this on YouTube? What? YouTube? Is it dumpling TV every day? Is it on YouTube? Can I show my face? Taira-kun’s mogumogumogumo time Is she honest? I think I’ll give it a try. I don’t have anywhere to go! School trips and all that kind of stuff have all gone down the drain. And cultural festivals and things like that. We haven’t had a physical education festival in three years. The first year In the first year of high school I didn’t have a corona or anything like that.

I was supposed to do it. It’s raining… It’s all gone until the reserve day. Almost all the events are gone It’s all going down the drain. Seriously. It’s not my lucky day. Looks like it’s been a tough day. I’ll have a meal, too.

I’m here to take a picture of this one at a later date, so… I was wondering about that. It’s a limited miso with charred green onion added Bon appétit! I’ve always wanted to meet this girl. It’s good! One more sip just to be sure… It’s still good!

The soup has a strong umami taste, but not too much oil taste. I’m sorry that I had to hold back on white rice because I’m on a weight loss program… (flag) Kenji, I’m going to eat noodles! This is this! I can see why the proprietress had so much trouble choosing the noodles

Excellent combination with soup Now I know how people feel who can’t sleep without eating… Well, today I had the opportunity to cover the Enpuku family… In the beginning, I was afraid that it would be put in storage, but I could hear Taira’s feelings. I think the video must have resonated with the landlady

Most of the parent-child interviews, the restaurant has been in business for years. It’s often the twists and turns that catch our attention, but I feel like I’ve encountered problems that I can see because I’ve just opened How did it look to you? I’m looking forward to your comments.

I would like to thank the landlady, Mr. Taira, and I would like to thank all the customers who support Enpukuke from the bottom of my heart. When you become a full-fledged person, Tailor, please let me interview you again. I’ll be angry at the part-timers who are late then… (laughs)

You all think that good ramen is so far down the list. Will you miss me? I get lonely like at the end of a movie. I’m at the end of the movie, but before I get to the end of the movie… I’d like to make a few announcements from Dumpling TV every day.

Mr. Zeng’s dumpling shop “Gyopao” (餃包) is open for business every day! Anyone is welcome to stop by! Please feel free to visit us! We are also looking for people to work with! If you like dumplings and you like to interact with people, we are looking for you!

Please feel free to contact us through the link in the overview section! We also sell dumplings by mail order and for commercial use. Dumpling like a small basket of dumplings. Recommended seasonings are salt and sesame oil We are proud of our homemade skin and bean paste.

Not only for baked gyoza and sui-gyoza, but also for hot pot. Check it out from the summary section as well! Okay, let’s continue. About to close Taira-kun comes home and I ask the landlady that question. I didn’t expect her to talk like that. （I’m looking forward to it.)

I hope they still come in the morning. I just wish I had a little more energy. A little bit louder “welcome” voice, or something like that. That’s still hard to do right now. I’m afraid so. I like to make it, I think I probably like to make it taste good. That’s what you and I have in common. That’s the part I have a little bit in common with I wonder how it will grow in the future.

Good luck, Taira-kun! Everyday life is full of drama The landlady gave me a souvenir I made fried rice…

176軒目は、東京都小金井市の「えんふく家」さんを訪問しました。
女将の作る横浜家系ラーメンは絶品！

今回訪れたお店
https://tabelog.com/tokyo/A1325/A132501/13278394/

Googleマップ
https://goo.gl/maps/JisdEYV4Fkwji3ug9

今日も餃子のある人生を🥟

こんばんは、餃子屋店長の曾（そう）です！

現在『撮影』と『編集』のパートナーさんを募集しています。
もし、ご興味のある方は以下のリンクをご覧ください!
https://gyopao.jp/partner/

↓僕とLINE友達になりませんか？↓
https://gyopao.jp/linelp/
友達限定非公開動画や撮影の裏側などもこっそり共有します🥟

↓僕のお店（餃包）の冷凍餃子通販を始めました↓
https://ec.gyopao.jp/ad.php?ad=youtube

↓SNS等まとめリンクサイト↓
https://lit.link/gyozatv

↓僕の餃子屋（餃包六本木）のスタッフ募集中↓
https://lin.ee/4bFQxcu

今後も頑張って配信していきます♪チャンネル登録して応援してください♪
→http://www.youtube.com/channel/UC0AuyBe0-TDTqSWY27nhYBw?sub_confirmation=1

餃子の名店最新訪問シリーズ↓

デカ盛りの店↓

衛生的で綺麗な町中華↓

※その他に地域別の再生リストを作っています

↓お仕事依頼はこちらから↓
gyoza.kanban@gmail.com

🥟餃子屋の曾（そう）店長ってどんな人？🥟
「肉汁水餃子 餃包 六本木交差点」店長→社長
https://gyopao.com/
兄と共に、倒産の危機を３度乗り越える。
接客コンテストS-1グランプリ個人関東大会ファイナリスト・団体全国７位受賞。
世界最大の口コミサイト「トリップアドバイザー」で東京２３区１０万店舗中１位を３年連続獲得。
Google口コミ件数地域No1。
自店舗のみならず、暖簾分け店舗や卸先店舗の支援、コンサルティングも行う。
無類の餃子好き。最近は町中華や街中華にハマってる。
毎日餃子を食べてる人。

↓【僕の店】↓

↓メディア履歴はこちら↓
https://gyopao.com/abouts/media.html
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楽曲提供:若林タカツグ
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#家系ラーメン #東京 #コスパ