Hello. This is Yamanaka from the Produce Department.
It's been about a year since I last wrote an article about Mouko Tanmen Nakamoto . The editor-in-chief asked me to write a second article.
This is a very personal matter, so I don't think there will be any demand for it, but I'd like to write down everything I think without worrying about it.
As always, I consider attending Nakamoto to be my life's work, and I go there almost once a week.
The menu he eats is "Hokkyoku, half noodles, less oil," and recently he has stepped up the level to "double spiciness."
Although I think this information is quite niche and specialized, I would like to once again tell you how to enjoy Mouko Tanmen Nakamoto.
Home = Kawagoe store
First, I'd like to introduce the Kawagoe store, which is my most frequented store and considers it my home .
I had always hoped that a Nakamoto store would open in my hometown, and to my surprise, the Kawagoe store opened on September 20th, 2017!!
Celebrating the opening of Nakamoto Kawagoe store
Such a happy event doesn't happen often in my life. On the opening day, I took a day off and lined up an hour before the opening.
When I got there, there was already a line. Apparently the person at the front had been waiting since around 6am. I was impressed by their determination.
The president also appeared at the opening.
The president went around saying "Thank you, thank you" to each person in line while talking to longtime regular customers (tears)
When I asked for a commemorative photo, he readily agreed.
The precious photo of me, the president, and the managing director is a family treasure. Thank you very much.
After waiting in line for about two hours, I finally got to eat Hokkyoku, which was so delicious that I thought this is what happiness really means. Delicious food makes people happy, doesn't it?
How to enjoy each store
In addition to my home store, I also often visit the Shinjuku, Nishi-Ikebukuro, Shibuya, Akitsu, and Takadanobaba stores.
As expected, the Shibuya store seems to be crowded no matter when you go, but the Kawagoe, Nishi-Ikebukuro, Akitsu, and Takadanobaba stores are relatively empty except at lunchtime and dinner time, and you can often enter without having to wait in line.
If you really want to eat at the Shibuya store today, I think the most efficient way is to line up before opening at 11:00 (starting around 10:30) and get in during the first rotation.
Having visited so many different stores, I am often asked, "Which one is the best?"
Honestly speaking, everything is delicious!!
Perhaps it's because of the store or my physical condition, but today it doesn't feel very spicy, but I don't notice any difference in taste.
The delicious food is consistent at every store, so feel free to visit your nearest Nakamoto store.
Also, the way we enjoy Hokkyoku Ramen has changed a little over the past year.
Because Hokkyoku Ramen's toppings are simply comprised of only bean sprouts and pork belly, we think it's best to eat the bean sprouts and pork belly together, but if you eat it in a ratio of 8 to 10 bean sprouts to 1 piece of pork belly, you won't end up with just the bean sprouts, and you'll be able to enjoy the bean sprouts and pork belly together until the very end.
Also, after repeating the pork belly and bean sprout set about five times, you'll start to crave something a little more spice.
That's where pickled ginger comes in.
The combination of chili peppers and pickled ginger is outstanding. Pickled ginger is a hidden hero that goes well with any menu at Nakamoto.
It's called "Bean sprouts wrapped in pork belly with pickled ginger."
By submerging the pickled ginger in the soup beforehand and warming it up, it will reach the right temperature and add a nice flavor to the bean sprout pork belly rolls that can start to get a little boring.
I think this is the best way imaginable to eat bean sprouts.
Pilgrimage
Kamiitabashi main store. It's right outside the north exit of Kamiitabashi Station on the Tobu Tojo Line. It's rare to find a store this close to the station. If you don't have the energy to walk but still want to eat Nakamoto, Kamiitabashi is the place to go.
Despite having been to Nakamoto many times, I had never been to the holy land (the main store in Kamiitabashi), so with a push from the editor-in-chief, I decided to head to Kamiitabashi!
When you exit the ticket gates, you will see the Nakamoto sign on your right, so you may be tempted to head to the south exit, but please note that the main store is located at the north exit (to the left after exiting the ticket gates).
If you go down the stairs at the north exit, you can reach the stairs to the main store in just three big steps.
When you go up the stairs, there is a full-body panel of the president. I took a commemorative photo.
At the entrance, there is a panel introducing the handmade menu and the president. Inside the restaurant, there is a sign that reads "The best Karauma Ramen in Japan!"
The interior of the restaurant is quite spacious, with 14 seats at the counter and 7 tables for 2 people each.
There is also a television installed, and when the sounds of the frying pans being shaken in the kitchen and the sound of the TV come together, you will feel as if you are in a diner from the Showa era.
It's an uplifting thought to think that Nakamoto's history began here, yet the cozy, unpretentious atmosphere is perhaps due to the local character of Kamiitabashi or the spaciousness of the main store...
While I was lost in these thoughts, the North Pole was brought to me.
Well, as you would expect from the main store, the spoons are standing at a 90 degree angle!
Take a sip of the soup with a spoon, which seems to embody the tastiest and most delicious soup in Japan.
As expected, it's delicious. Simply delicious.
I can't find any other words.
Currently, the locations are in rotation: Kawagoe, Shinjuku, Shibuya, Nishi-Ikebukuro, Takadanobaba, and Akitsu, and it goes without saying that the main store has now been added to the list.
Ah, I'm busy (lucky)
What Nakamoto brought
It has been about a year since I last wrote an article about Nakamoto, and I would like to introduce some of the positive impacts he has had.
Yamanaka ≒ Nakamoto
The notion that Yamanaka is a fan of Nakamoto has spread throughout the company, to the point that he is called "Nakamoto-san," which has made it easier to communicate with him both in public and private life.
Even people who I've never spoken to know me already know me as "a weird person who likes Nakamoto," so it saves me the trouble of having to introduce myself.
My cold sensitivity has improved!?
I have a very poor circulation, so in the summer I could only ride trains with low air conditioning, and no matter how hot it was I never even turned the air conditioning on, but recently I can ride trains that don't have low air conditioning. I even turn the air conditioning on.
The power of chili peppers is incredible, and thank you, the Arctic
Family conversations have increased!
Perhaps it's genetic influence, but my parents and all my relatives love Nakamoto.
We now have a common language, Nakamoto, and I feel like I've been able to talk more with my family.
A few days ago, my father, who had his head shaved, said,
"Now I can wipe away sweat easily even when I go to Nakamoto."
"...."
That's right, Dad!
I feel healthier!?
I was a little worried that eating this much Nakamoto would lead to an unbalanced nutritional intake and lead to lifestyle-related diseases.
I was somewhat prepared for the fact that I might have to reconsider my diet depending on the results of my next health check.
However, no abnormalities were found.
On top of that, when I showed the results to my doctor, he said, "You cook your own meals, don't you? That's a great nutritional balance."
(Even though I only eat Kamapan, Nakamoto and Carbonara!)
In this way, Nakamoto has had a positive influence on me but no negative one at all.
No matter how busy I am at work, or how mentally exhausted I am, one bowl of Hokkyoku Ramen on the weekend makes it all go away.
I want to do a job like Nakamoto.
I've written quite a bit about Nakamoto, but there is a great deal to learn from him, and as someone involved in the creative work of web production, I cannot help but feel more than just liking the work that Nakamoto does; I feel respect, and even awe, for the way he does his job, which is loved by so many people and has so many addicts.
When I eat ramen at a place other than Nakamoto and pay the bill, I often think (almost every time...) that if I was going to pay the same 900 yen, I would have preferred to have eaten Hokkyoku.
If it costs the same amount, I would like to ask Yamanaka to do the work, and I would like to continue doing work that makes people think that they can't imagine doing anything else but Yamanaka.
Today, I visit Nakamoto again in search of those clues.
モノサスアーカイブ