Day in the Life of a Japanese Ramen Chef

Paolo fromTOKYO
2 Aug 201915:10

Summary

TLDRThis video script offers a behind-the-scenes look at the daily life of Tetsuya, a 41-year-old ramen chef in Tokyo. From his morning routine to the meticulous preparation of his popular spicy ramen at Kikanbo, viewers witness the passion and precision behind creating limited-time dishes and the importance of quality control. The script also highlights the challenges of operating in a competitive market, the excitement of international expansion, and the dedication to customer satisfaction that defines a successful ramen shop.

Takeaways

  • 😀 Tetsuya, a 41-year-old ramen chef in Tokyo, starts his day with a unique breakfast and prepares for work with a lot on his mind, including creating a new ramen bowl for the owner.
  • 🚂 Tetsuya manages a popular spicy ramen shop called Kikanbo near Kanda station, which is known for its delicious pork bone broth and chashu.
  • 🍜 The ramen soup is a critical aspect of the shop's success, prepared in a central kitchen and distributed to the shops to be consumed within a day.
  • 🏠 Real estate in Tokyo is expensive, leading to ramen shops with limited seating and a need for efficient customer turnover.
  • 🔥 Kikanbo is expanding to Hong Kong, requiring staff to train in Tokyo to master the art of making Japanese ramen.
  • 🍲 Tetsuya is responsible for creating a new Gentei menu, offering limited-time ramen bowls, and is currently working on his fifth creation.
  • 🕗 The process of making the animal broth takes over 10 hours and is just part of the final soup, which also includes fish broth, miso, and other ingredients.
  • 👨‍🍳 Tetsuya tests the ramen every morning to ensure quality and flavor, blending and tasting the broth to confirm the correct ratio.
  • 🌶️ Kikanbo's signature ramen, Karashibi Miso Ramen, features a blend of six different chilies and a unique miso mixture, creating a rich and spicy flavor.
  • 👥 The staff at Kikanbo work as a team in the kitchen, with each person knowing their role, similar to a Formula One pit crew.
  • 📝 Tetsuya also handles administrative tasks, such as checking staff schedules and ensuring the shop's operations run smoothly.

Q & A

  • What is the main character's name and occupation?

    -The main character's name is Tetsuya, and he is a 41-year-old ramen chef living in Tokyo.

  • What is the name of the ramen shop that Tetsuya manages?

    -Tetsuya manages a ramen shop called Kikanbo, which is located near Kanda station in Tokyo.

  • What is unique about the ramen shop's kitchen setup?

    -The ramen shop has a separate kitchen from the main shop because boiling broth makes the shop extremely hot and steamy, which would be uncomfortable for customers.

  • What is the significance of the ramen shop's broth preparation?

    -The broth is a crucial part of the ramen and is prepared in a central kitchen, then distributed to the shops and consumed within a day to ensure freshness.

  • What is the meaning of 'Gentei' in the context of the ramen shop?

    -'Gentei' refers to a special menu item that is only offered for a limited time at the shop, which Tetsuya is responsible for creating.

  • What is the ramen shop's approach to cleaning?

    -The ramen shop takes cleaning very seriously, ensuring the place is spotless every morning before opening.

  • Why is Tetsuya working on a new ramen bowl?

    -Tetsuya is working on his fifth limited-time-only ramen bowl, which is scheduled to be released by the end of summer, as part of his passion for creating new ramen dishes.

  • What is the special characteristic of Kikanbo's ramen noodles?

    -Kikanbo uses a special type of noodle called San-shu-kon-gou-men, which is a mix of three different noodle thicknesses.

  • What is the significance of the ramen shop's spiciness and numbness levels?

    -The ramen shop allows customers to customize the level of spiciness and numbness in their ramen, offering a unique and personalized experience.

  • What is the process like for Tetsuya when creating a new ramen dish?

    -Tetsuya tests various ingredients and noodle types, and must present his new ramen creation to the owner for approval, incorporating feedback to perfect the dish.

  • How does the ramen shop ensure the quality and flavor of the ramen?

    -Tetsuya and his team taste the ramen every morning before opening to ensure the quality and flavor meet the shop's standards, and they make adjustments as needed.

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Related Tags
Ramen ChefTokyo LifeCulinary ArtJapanese CuisineDay in LifeFood PassionSpicy RamenKikanbo ShopHong Kong OpeningRecipe Creation