Day in the Life of a Japanese Ramen Chef

Day in the Life of a Japanese Ramen Chef

this is a Dan of life in a Japanese ramen shop [Music] this is Tatia a 41 year old ramen chef living in Tokyo and he’s just waking up for work I guess this is his breakfast petia where’d that come from Kenan Liotta is what the water can also easily I found a copy of us do you have enough time to get to work this morning [Music] [Laughter] so Teddy has quite a bit on his mind this morning because today he’s creating a new bowl of ramen for the owner but a lot still has to happen before this so let’s see how the day goes all right I think his train is arriving right now how would you sleep last night oh I would you gonna leave us now so did Tina manages a ramen shop called kick combo just a few minutes away from condensation it’s one of the most popular spicy ramen shops in Tokyo [Music] how this is great inside of the kitchen you can see that they actually have the port phone right there to my right and then to my left they have that horrible chashu it looks so great you like you can just eat it right now how this mail here is amazing so one of the first things that you need to do is check that that ramen broth is being prepared correctly at the central kitchen [Music] widget so what do you check for I think I’m on all of it the soup is now ready to be emptied into smaller pots which then gets distributed to the shops and all consumed in one day plus just about nine o’clock right now and Ted Tita had to go out to get the shop ready the shop actually opens at 11:00 so let’s just go around and explore a little bit and check out the shop before it gets a super busy when it opens so real estate in Tokyo is quite expensive you’ll typically find many ramen shops like this one with limited counter seating this means for a Tokyo ramen shop to survive it needs to get customers in and out as quick as possible to make room for new customers what does it take to clean every morning Wow you guys take cleaning seriously so if you guys haven’t noticed already they have the ramen shop right here and then right across the street they have the kitchen and then back over this way they have the Maz a soba shop all right next to each other so Tetsuya tells me that these days it’s quite common to have a separate kitchen from the ramen shop since the boiling pot that makes the ramen shop extremely hot and steamy and too uncomfortable for the customers oh by the way key combo is opening up a new shop in Hong Kong so the 80s staff must train here for several weeks to master the art of making Japanese ramen are you excited about the Hong Kong opening Oh qetsiyah’s back what are you doing now mono came biking it was 30 although he’s responsible for all the employees and the day-to-day of the shop his other task is to create a new end pain menu which means it’s only offered for a limited time at the shop my game thing we got you got all me I’ve never heard of something like this did you come up with yourself gig unlike the boys apparently petia has created for limited time only ramen bowls in the past and now he’s working on his fifth which is scheduled to be released by the end of this summer now that the oil are cooking front up and emptied out yet SIA and his team begin preparing for tomorrow’s batch although the process for making the animal broth will take 110 plus hours even live throughout the day that this is only part of the final soup that served as its later combined with a separate fish broth miso and other ingredients every morning before the shop opens Tet CMS tester ama to ensure the quality and flavor meet the shop standards first they blend the animal and fish broth and tasted ensure that blend ratio is correct so when I’m in the kitchen it me to wear a hat and not even know what kind of attendance take him on oh so this is the fish broth I didn’t get to film earlier what’s in it and you’ve Osito full CC you know you don’t love with you guys the shop uses a special sonshouko gomen noodle which means a mix of three different noodle thicknesses and we’re not done yet now it’s time for Japanese call ken chiku the sampling of food damn there’s a lot of food testing going on so apparently the conditions of the ingredients and flavors may vary slightly day by day so it’s critical for the shop to taste the finalized bowl before opening its doors to its customers so for the foodies out there let me take a moment and explain what key combo khureshi be miso ramen is all about kata means that chili spicy while she B means a numbing spicy the shop uses a unique blend of six different chili wakayama Buddhist on show and Szechuan sancho combined with the natural Shinshu me so that’s matured in a 100-year old barrel mixed with cheese peanut paste and other spices all joined with a slow-cooked animal and fish broth producing a rich deep and light flavor or in other words its fire Ted Tia can you even eat spicy food oh they have to make another bowl again well what’s wrong with the first one nice look like the bull passed the final test now petia is checking on the katana shop next door which specializes in scheming and Mazda soba so they haven’t lived only ramen that’s coming out tomorrow there so they’re actually having a meeting right now to make sure that everything is correct the way to let’s be said it’s pretty cool to see like this entire process so every morning the staff have a meeting before the shop opens they share updates and the new menu items and discuss ways to improve the quality of food and service [Music] Oh finally the store is opening I feel like so much has happened already but the day is only beginning the seeds are already filled this is gonna be a busy day so the ramen kitchen is quite a buzz to serve all the customers and all the staff must work as a team to create each bowl of ramen I almost feel like I’m watching a Formula one pit crew everyone seems to know their part nice time to cook the Cheshire Cat CEO says if we use a hundred and fifty blocks of pork each day maybe up it over you know love it the bunny’s puppet of love is what that just a little bit afternoon he gets a bit more time to work on his Gynt day ramen but he has to present the new ramen bowl to the owner at 5:00 so I hope he has enough time so we ordered three different sample noodles for the new ramen you’ll need to test each one out with the soup to find that perfect balance one thing about being in the kitchen is it gets so his actually 38 degrees in there right now oh and that’s the owner so even more than the ramen shop the central kitchen appears to move at a quiet precision there’s not a lot of verbal communication but everyone just knows what to do and where to be at each moment this is one of the keys Teti I mentioned for a successful ramen shop and now back to the daily routine Betsy has to really trust you from the large cooking pots to the marinade [Music] Wow he looks like he still has more than a hundred chassis to go so let’s go check on the ramen shop let’s ask a customer what he thinks incredible it’s our favorite did you get the hi spicy I got the hi yeah I think it’s I think it’s good it’s actually taste for sure what’s nice is that the customer can customize the level of spiciness and numbness but be careful that Pony level ended me so heam up at our game Thanos who prevails have a thingy amia pony pigma the Hinkel medicine I got even I’m a yoga Joe is one of the largest and historic food markets in Tokyo it’s known as a popular street food spot but there’s actually a huge ethnic food market in the basement floor oh it seems like he’s a regular here now he has to pick up some dry squid on the Main Street finally back to the shop it’s just after 3:15 so he needs to get cracking in order to prepare the ramen on time what I got him again tada me video cam you means a combination of various Japanese herbs and spices such as ginger green onion wasabi and yoga sometimes you see popping to bring out the flavor of a dish so creating new ramen is actually Tet CEA’s passion he feels lucky to find a shop that allows him the freedom to create he also says that he especially enjoys that making people happy by eating is robbing no he’s completed the first sample ball for ecology myostatin women he must Africa Makita they don’t move to model by suitable apparently what may pass that other shops won’t pass with the owner [Music] just on time now the moment of truth good job I wonder at CS feeling right now let’s listen in you tell me that’s a good start well I want meat I don’t know put them up or push in there okay oh whoa although the ramen didn’t make the cut I thought the owner was gonna be a lot more harsh but he was quite constructive oh yeah yeah the light so he thought like myself well I don’t could you think that what I’m thinking is let’s take over so after that intense showdown what are you doing now if you mean them she’s going in order to track staff work hours the shop uses time cards it’s pretty common in Japan especially in the food industry [Music] finally the broth is in its final stages you can see them separating the froth and the bones the think the process started from 9:00 a.m. this morning and it’s still not complete as there’s also an overnight process before it’s served tomorrow petia says that there’s quite a bit of bone marrow remaining so it would be a way it’s not used again tomorrow as it’s the seeds of umami [Music] so it’s 7:30 right now and it’s still a busy there’s people waiting in line on the morning ship is gone and if you’re having new people here so part of opening the new Hong Kong shop is sourcing the ingredients they need to see if they can source local chilli slices and replicate the Japanese flavors but in order to do this they’re gonna need a taste and rate all of the chilli on the table I believe they’re also looking to open shops in Australia and the US good luck with that tat SIA where did you go it’s about 9:15 right now and ramen shop it closes at 9:30 you can see behind me intensity I was just doing some office work checking people’s schedules and then we’ll probably have to clean up after this the fabric sign pizza is taking down now is called not in it’s commonly used in restaurants of Japan to indicate when a shop is open for business taking it down means that shop is now closed it’s about 10 o’clock right now the last customer has and everyone is just kind of like finishing up they told me it’s gonna take about another hour and a half for them to clean up this whole entire place just on his day doesn’t end until 11:30 11:45 in every land but basically that is a day in the life at a Japanese ramen shop if you guys like he’s stayin alive series I’m coming out with so many more videos so definitely hit the deaf travelin and velbon so you guys don’t miss the next videos if you want to help support the channel then check out my Tokyo merch and that I’ll say I’ll catch you guys in the next one

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About the Author: Oren Garnes


  1. My Day in the Life Video Series Playlist –
    Love your feedback! Comment on what other Day in the Life vids you want to see!

  2. I really enjoy your video’s! Watching your channel from the Netherlands. Me and my girlfriend are surprised to see people sharing their bath water and people sleeping with no bed sheets, which freaks us out. Can you please make a video on Japanese hygiene habits, let us know more! Thanks. Ghalle.

  3. This video kind of shows why Japanese birth rate is so low. All he does is work.. Work , sleep. Nothing else. No wonder so many Japanese are depressive.

  4. Tetsuya has no life whatsoever, working those crazy hours every day. Does he not make enough money? Is this some temporary training for him to progress to something else?

  5. Great video as always and I too would love to see more of these a day in the life of etc. Another type of video that would be awesome is doing one of JDM cars and the underground racing scene in Tokyo and in other various parts of Japan and drifting in the mountains. I think a lot of people would appreciate that because it's a side we rarely get to see and for people like me who are obsessed with Japanese cars it would be epic. Keep up the great work because I have to admit that I look forward to your new videos.

  6. This is ridiculous, he works for so many hours. I hope gets a few days off each week, because that was what, like 15 hour day?

  7. Thanks Paolo. Your videos have me pumped up for my Tokyo trip next month. I'll be traveling by myself for the first time but your videos have significantly helped me with planning my itinerary.

  8. I love the Day in the Life Series. Wow his day is long and tiring but he seems to like it. He is dedicated. Does he get days off?

  9. I know the Japanese are very hard working people, but they are working themselves to death! Can't be healthy.
    Very intense School, then very intense work after school. Only hard work and no life.

  10. Paolo, can you do one of My Day in the Life of a Japanese nurse? PLEASE! It'd be interesting to see the difference in practices between Japanese and American nurses.

  11. TIMECARDS! Those are pretty cool but i feel like some type of software would be better. Like type ur number in and from there you can manage everything and like send out pics or an email with the schedule

  12. Great content
    The editing style, sound effects and your intonation are a little patronising, feel like you're focusing towards younger people
    I still found it interesting enough to look past those small things only I have issue with personally
    Good stuff man, keep doing what you're doing

  13. Tell the boss to stop being so cheap and hire a professional cleaning crew to do it. You'd never catch me wasting my time like that.

  14. Great video. I just spent 2 weeks in tokyo and ramen was always my favorite nightcap. Ippudo Ramen was my go-to. I'll look up this place next time for sure.

  15. 10 – 12 working hours a day was normal for chef . We start before sunrise and finish after sunrise . If u cant adept the that life style dont try working in kitchen industry . 😂😂😂

  16. New subscriber! I enjoy Japanese history and this series is awesome and would be cool to see what other people daily lives are like.

  17. I am your new subscriber. I really love your film very interesting and very inspiring pls. support small YouTubers like me thank you.

  18. ラーメン屋さんも大変だな〜と思いました。

  19. OOOOH! You HAVE HAVE HAVE HAVE to do the Day in the Life of a Japanese Police Officer. As one over here, I'd love to see what their typical day is like and how they do things. I beg of you to try and do this. It would be so wonderfully insightful for me!

  20. You really see how much care goes into a Japanese restaurant…makes me wish I could tip there. Imagine trying to do this segment in an Olive Garden in the states…

  21. I came here very often, when I was in Japan.
    I miss this restaurant….

    I highly recommend you guys if you have a chance to come Tokyo

  22. Yikes.. there's no real time for himself with that type of lifestyle. I applaud his dedication to it though. I'm just glad I don't live there as to conform and compete with the norm that is his lifestyle.

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