This time, we asked Ramen Kenta in Koenji to film us.
Kenta trained at Koma-ya, which was previously featured on the KOMAYA channel, and is a popular restaurant where customers line up every day to try their ramen, which is made from aged pork bone broth called "Yobimodoshi"
The soup is said to be matured by repeatedly cooking and cooling the pork bones to bring out the unique fermented smell and flavor!
The green onions used for the noodles are also made in Fukuoka, and the restaurant is known for its authentic Fukuoka tonkotsu (pork bone marrow) ramen, even though it is located in Tokyo.
At night, the restaurant is open as "Tonkotsu Teradaya" where you can enjoy kasu udon and kushiyaki skewers.
Nakasu Yatai Nagahama Ramen Kenta Tokyo Koenji Honten
1-66-6 Yamato-cho, Nakano-ku, Tokyo
00:00 Digest
01:40 Start of main story
01:57 Chashu cut
02:22 A peaceful morning
02:40 Preparing soup
04:10 Why the owner started the ramen shop
06:00 Opening of the restaurant
06:53 Full house
07:00 Making ramen
13:47 Eating ramen
14:19 Night Ramen Kenta → Pork Pork Teradaya
14:50 Dote-ni
15:20 Shumai
15:55 Kasu udon
24:18 Actual meal