Only 70 People A Day Can Eat This $10 Michelin Star Ramen | Local Process | Condé Nast Traveler

[@ttanizawa901]

I love the way this is presented. No host with some over the top personality or over explaining everything and bothering the chef, no gimmicks or fancy editing. Simple, beautiful, stunning.

[@vikassm]

+1 I loved the visuals, the style of presentation is fantastic indeed !

[@asupit1]

And the video captions is out of the box

[@curlsalot91]

facts

[@Brocollipy]

100%

[@santanadebbarma5885]

The tastiest foods are the simplest.

[@lavynx]

When the food gets finished he simply closes the shop and calls it a day. Truly making sure there is no food waste. Quality over quantity.

[@dimon-slayer]

Tbf this is fairly ubiquitous in Japan. It’s fairly anti-capitalistic that way. Flip side: there’s a queue in every place with a gmaps rating above 4, and the higher the rating the longer the wait.

[@paavokuronen87]

But what happens to the broth ingredients that have given their flavor and are filtered? Who eats them?

[@WuTangChopstick]

Give them to street cats and dogs.@@paavokuronen87

[@davidloftus8343]

How can this guy run a business on $700 a day

[@mojo2968]

@@davidloftus8343 $700 a day x how many days he opens for a week i think it would be enough to cover his expenses, at least doesn't seem to have many people working for him, so his biggest expense would probably be rent, unless he owns the building

[@leonardoaguiar1168]

I had The opportunity to have a ramen at Ginza Hachigou last February when I visited Japan. It was a really cold morning in Tokyo and me and my wife spent 3 hours waiting in line. It was worth every second

[@l337investors]

LOL WOW 3 HOURS

[@extrodanaryanonomas5188]

@@l337investors Dude it's 10 bucks for some michelin star ramen, if you'd wait 3 hours in a line for say a rollercoaster why wouldnt you wait 3 hours for this?

[@l337investors]

Okay sure go ahead and wait for me while i go shopping for us, haha LOL@@extrodanaryanonomas5188

[@joaocarlosii2188]

​@@extrodanaryanonomas5188i once waited 2 months to ask if a could eat with a fork and spoon an carbonara pasta 😅

[@hogkill64]

​@@extrodanaryanonomas5188they didn't say they wouldn't do it, just that they were supposed by the wait time

[@soyei]

a masterclass dish at an affordable price. the chef deserves every bit of praise he gets. really enjoyed the video format as well - no voiceover makes the experience calming and serene.

[@SweatLaserXP]

A real altruistic gentleman, he is. $10 for such exquisitely prepared food.

[@magicalkillerz9130]

it close @@all8n.

[@serily4524]

Gentlemen not exist

[@ratsun5603]

@@serily4524 the fellers are talking about food you lobotomite

[@ConfusedGeriatric]

@@serily4524silence bot

[@athrunmoza8996]

​@@ConfusedGeriatricthat is an insult to bot. Even bot doesnt make grammar mistake.

[@Executed38]

I love how much intention and care Japanese people put into what they do. This food looks amazing

[@zes3813]

wrgg

[@petruslintang]

he's so calm when preparing the food. a sign that he know exactly what he's doing after a decades of experiences. GOAT.

[@iwishiwasthomasshelby]

That’s probably the low T

[@THE-X-Force]

I can make ramen better than this for 70 ppl BY ACCIDENT. Very easy to be calm when you aren't serving 800 covers a night.

[@11lvr11]

🐐

[@milehighgambler]

@@iwishiwasthomasshelby weird comment, but ok

[@DrinkTeaAndBreathe]

@@THE-X-Force You can make better ramen than a Michelin Star Chef?

[@AmbientShrub]

I love the pride and dedication they put in their jobs. So much passion.

[@Izukachan]

Ive had ramen many times elsewhere and this one i had the pleasure and luck of trying. It's hard to describe. It's... light. Delicious but light. Most other ramen recipes, after one bowl I feel like passing out after I am done. But not this one. It's so delicious yet light that you actually want more

[@Josef_1186]

It’s because of the noodles probably. This ramen doesn’t actually use ramen noodles.

[@Izukachan]

@@Josef_1186 true, or could also be the light broth.

[@maggiejetson7904]

It means they didn't add too much or any MSG to it, MSG has sodium and overdosing sodium is what gives MSG the bad name. If used correctly and sparingly it shouldn't give you that "feel like passing out" feeling.

[@HiddenAgendas]

@@Josef_1186 it's both. The broth is super light. Unlike most ramen which are creamy, very, very salty as F.

[@oxAkatsubakixo]

⁠@@maggiejetson7904it’s a michelin star ramen. They don’t need msg.

[@nothingruler14All]

What a beautiful thing, an artist who has figured out how to do things exactly his way. I bet it tastes incredible.

[@jamesrivera8721]

It honestly doesn't. The best thing in this place is are the green onions.

[@progamerlim7447]

@@jamesrivera8721 I'm going to assume the best noodles you can make are the instant ones lol...

[@gelgel4823]

@@progamerlim7447 Do they have to be a noodle master to critique noodles? Do they have to be a chef to critique food? Also, I'm assuming that @jamesrivera8721 has tried the ramen.

[@DiaNne31]

@@progamerlim7447nga

[@wdnmd6603]

@@progamerlim7447that’s a challenge for him

[@mindelo23]

Love how he said very few words and let the food be the main focus of the presentation. A+

[@FirstnameLastname-uc5sb]

Unlike other food documentary channels, this channel doesnt blast lobby music in the back making the video very relaxing to watch

[@Peaceful-Samurai]

This vid needed a voice over

[@Phoenixx713]

hard agree@@Peaceful-Samurai

[@MTMF.london]

@@Peaceful-Samurai Nah, no need. Everything you need to know is there.

[@OldMoneyLover]

@@Peaceful-Samuraino

[@RayMak]

This is not just food, it’s art

[@sighix]

bro u truly everywhere

[@coffeemug6549]

The legend has returned

[@shouryagupta1052]

The return of the king

[@duonglethai8701]

193 likes and 3 comments ?

[@TTIOTT]

It's food.

[@pixelpastiche]

This is the ASMR that I can vibe with. It isn’t timed or done in some performative way: the bare sounds of the experience are just given a boost in the mix. It’s as if you were standing in the room yourself and THAT is the experience.

[@davidb7376]

The broth is by far the most important component, which is why its recipe remains a secret.

[@Albert_Einstein_not]

The secret is msg

[@tonyhippo8168]

@@Albert_Einstein_not tag Unlce roger?

[@theone1665]

Gaslighting recipe whack ngl 😒

[@chunLi29]

@@Albert_Einstein_not lots

[@serily4524]

​@@Albert_Einstein_notno

[@hkpuipui99]

I happened to walk by this place one morning back in December because my hotel was nearby and decided to wait, so by accident I was 1st in line. The fun thing about waiting in line is you meet people you wouldn’t meet otherwise who are just as excited about food as you are. I made some new Thai, Korean, and Malaysian friends this time.

[@AbysmalGhost]

What’s the location?

[@cilonen]

Time?

[@anthonycespedes3756]

I went here a few weeks ago during my Tokyo trip! Waited an hour and a half but it was very much worth it. Can't beat the price either.

[@callmeterry5371]

what time did u arrive?

[@anthonycespedes3756]

10:30 AM! Got seated around noon.@@callmeterry5371

[@jjodegs]

where is the location and what time did you go? appreciate your reply. thanks

[@autogun290]

Did you reserve?

[@anthonycespedes3756]

@@autogun290 None needed! Just had to line up early.

[@mkader2494]

The passion and attention to detail is out of this world.

[@idee7896]

Pure passion for great food. He lives to perfect his art of cooking.

[@mdzed5767]

I really like the quality and the effort of this video, the progress creating a beautiful bowl of ramen is great.

[@Valerie_04]

I love seeing people do what they enjoy most

[@rickylow1655]

This has got to be the cleanest kitchen I ever seen. It is like a show piece. Simply amazing.

[@bchu7582]

Yes, this is one of the best ramen I had in 50 years. Worth the crazily long wait!

[@Phoenixx713]

what time did you have to get in line?

[@MTMF.london]

@@Phoenixx713 Probably as soon as you can get out of the house in the morning 😆

[@deliciousvegans4505]

nakiryu is better

[@bchu7582]

@@Phoenixx713 7:30am

[@MTMF.london]

@@deliciousvegans4505 Does it have a Michelin star and does it charge only $10 for a bowl of ramen?

[@MusicforMe123]

A chef who loves what he does and has done it for 45 years is an amazing gift for anyone lucky enough to have dined in his restaurant.

[@arned2493]

In many ways, this video encapsulates how beautiful Japanese people are. It's a wonderous country with one of the best kitchens in the world, and the people are just beautiful. And I love to eat, so I would love to be there one day soon.

[@Monica_M]

WOW! Simply beautiful ❤ this is the kind of food that makes your taste buds cry because it is prepared with care, thoughtfulness and love ❤ Anyone who gets the opportunity to eat this Chef's dishes are blessed 🙏🏼

[@shadowfilm7980]

He could easily charge double. And still get the lines outside his door. Everything is homemade. Amazing.

[@gcw915]

This is why youtube was created, a great videographer filming a great person doing great things

[@youbute4877]

such attention and care to each ingredient of the dish, well-thought close to perfection. Furthermore the immense physical labor that goes into its preparation. You can see and feel attention to the interior design as well. It looks simple and minimalistic but so elegant. I love that vibe. The seating reminds me of the omakase more personal experience.

[@THE-X-Force]

Yeah he really sliced those scallions so well .. and oh my he made a soft-boiled egg too! How is Michelin only giving one star?

[@BrandonShepherd-v4p]

When I visit Tokyo, I am definitely eating several bowls of that magnificent wonder.

[@emiliachidester3250]

MY GOODNESS, SO MUCH PATIENCE, SO MUCH LOVE AND CARE, I WAS IN JAPAN AND I WAS UNAWARE OF THIS.

[@ethanong1338]

Tried this Ramen last week during our Japan trip. It now comes with a truffle dumpling to complete this French inspired ramen 🍜

[@Hiro_Ieyasu]

I tried making a reservation for this place when I was in Japan and reservations sold out in less than a minute. I couldn't even finish entering my card details before all the slots were taken up. 😂

[@paolosazon7842]

High praise to the videographer! Love the angles and sharp framing!

[@PeggyR70]

This chef does all of this for $700 a day. That is so pure.

[@shiramaro]

he makes 100k a year

[@micah1754]

@@shiramaro how do you know?

[@baygeebob7536]

​​@@micah1754actually if you assume he works everyday he makes 255k a year. 700 x 365 days.

[@d3fau1t_96]

@@micah1754 MATH

[@Momofukudoodoowindu]

​@@micah1754 $10 × 70ppl = $700/day Hypothetically let's say he takes 1 day off a week. 52 weeks/yr × 6days/week = 312 days he works in a year 312 days × $700/day = $218,400per year

[@Aldo_The_Apache76]

As a ramen chef I'm astonished he doesn't use tare to season the broth! That's amazing!

[@DrinkTeaAndBreathe]

I was also surprised that he didn't use tare, so his broth must be truly amazing. I'd love to visit if I ever get back to Tokyo one day!

[@justhinejinglebagas4621]

Everything is calm and peaceful.

[@inanewtongue2881]

this the kind of chef that even if u just ate he would make u crave food

[@ForTheFLOL]

I love the name and the exterior of the restaurant. Video style matched the food in tones and depth. Very great.

[@Taooflu]

You can feel the supreme attention to detail, now I need to taste it!

[@adrianmalong5030]

Those custom soba noodles are baller. Just look at the wooden box they come in!

[@dabisu]

Went there in 2020, waited an hour UNDER the rain. But I think there was no 70 people limit. Now the queue has to be crazy...

[@DoJoStan]

Everything is done so beautifully. It's like an art, need to go here next time I visit Tokyo.

[@allthehui]

I ate here last October and it was one of the best meals I had all year. Beautiful video!

[@AbysmalGhost]

Address?

[@tormodiv]

Would have loved to try that ramen :) A little detail - the Chashu is not marinated in the vacum bag, but has to be cooked in sous vide to the correct temperature (as can be seen when he cuts it). The grill/skillet is just to re-heat the meat before serving.

[@StonedSpagooter]

I would pick this ramen and location over any other Michelin Star Perfection is simplicity.

[@truebrandcreative3927]

3:50 such a playful touch, props to editor! 👍

[@sogeking421]

I had to check to see by myself if this restaurant really owned a Michelin star and it did... It looks so basics ramen to me. In conclusion the best things are the most simple and requiered lot of experience to do it perfectly. I want to taste it.

[@thickbrianq]

This kind of dedication brings the culinary skills to a high art form!

[@XoLiTlz]

No food waste is a practice that every restaurant should strive for; it can reduce food costs by more than 30%. My favorite eatery opens at 5.30 a.m., but her crispy pork menu almost always sells out before 6 a.m., partly because it is dirt cheap at 25bath (

[@tango57]

This was very pleasant and satisfying to watch. Thank you.

[@MasterSifuYT]

He is not only a chef,he is also a teacher who teaches disciplines…

[@utarian7]

The main reason he does it isn't any of the ones listed. It's passion and valued ethic, pure and simple.

[@Chinyccd]

This is awesome. How does he keep his business open if he’s just charging $10 for a quality plate like that?

[@LoncusZhao]

I believe it's either a passion project not making profit, or shop costs are cheaper for some reason.

[@user-cp9id1mj8b]

Because he sells 70 a day. Every day. That's $21k monthly.

[@Narxes081206]

Being the only employee would also keep the cost down.

[@videofreak6454]

@@user-cp9id1mj8bdo the math, that’s not enough to keep the place open with ingredient costs and the money that probably has to be spent on the special noodles (unless it’s just to keep it running and he’s already purchased the location)

[@user-cp9id1mj8b]

@@videofreak6454You are actually correct. I totally miscalculated, 21k/m is nowhere near enough using these ingredients.

[@Grecory]

1:03 That familiar sound we all know!

[@sayittomyfaceidareyou8629]

What him stirring with a laddle

[@ExcaliburTTP]

@@sayittomyfaceidareyou8629i think they meant the broth pour

[@djoe331]

Glorious cinematography.

[@marcvdm1111]

I would definitely be the person to try his ramen. Great video, thank you

[@Afaloz]

This is my end goal ❤️ see you all in 40 years 😊 this is art

[@sparklesunshine6263]

People need to read description more. it's basically telling you that he was a successful chef, making significant money before pursuing a passionate career. His daily earnings, factoring in costs and taxes, should be below $200.

[@leookada2402]

I've actually been there and it was clean, simple and delicious. But nothing mind-blowing.

[@lameo___]

this looks exactly like the ramen i get at kyoto ramen , but thank you also 3:50 this transition was insane lol 10/10 editor

[@skankhunt5247]

Wow, the ingredians look so qualitativ. 2:00 never in my life seen such a beautiful ginger.

[@sparkle3000]

He's very generous. This bowl is worth $50.00 easy. With all the love and care he puts into it. I hope his customers tip him well. Please do that.

[@kaheitang5578]

I agree, but in Japan they dont take tips, and in some situation its consider rude to tip.

[@sparkle3000]

@@kaheitang5578 Wow... I think I remember hearing that. Arigato

[@carinag4635]

no it's not considered rude. it's not common but it's not rude it just depends on the person. most of the time they're very grateful for tips @@kaheitang5578

[@jmason61]

This is one of the coolest best foodie videos ever

[@Joshua-sn5rv]

Great video! I wish we could hear the Chef talking about his dishes.

[@nathanhartono91]

Turn on captions!

[@martinthomas2520]

This is why Japan is the best! ❤

[@林虎-s3e]

あなたのアイコンのような幼女少女に執着が強い成人は気持ち悪いという事がわからない醜さ満点の生き物ですよね😂😂😂

[@ru8enV]

I had this back in 2019 with my parents. Definitely worth the 2 hour wait in line.

[@i_dont_live_here]

I’d be wanting to leave a tip for such an incredible piece of art like this.

[@saywhat4082]

This is genius, taking the time to enjoy making food for others to enjoy and still making over 200k a year. That’s crazy!

[@ardinsalim9048]

That 200k is before cost, with high cost of rent in ginza, utilities and other high quality ingredients... He probably can only pocketed small fraction of that 200k.

[@thearmwrestlingmemechannel1434]

@@ardinsalim9048there’s always that one person

[@mateocarrera5623]

What an impressive chef, both in his mission and the way he carries himself in his kitchen. I would be honored to eat his food

[@p0pstr2b]

You can tell the quality of the ramen just by the vibrancy of the broth… I should not have watched this with an empty stomach!

[@bonjouremerald]

Bless you Chef Matsumura!

[@nathanhartono91]

Turn on CC if y’all didn’t the first time. 😁

[@shadowfilm7980]

Japanese. They are precise. Exact. Clean. Organized. Smart. Of course.

[@grownupgaming]

6:30 maybe the only head chef of michelin starred restaurant that personally serves his customers tea while running EVERYTHING by himself.

[@typerightseesight]

looks awesome! beautiful presentation!

[@bruceybrucey]

Excellent video. Question : why the egg takes 30 hours to prepare? What are the others steps besides the boiling process?

[@toniwonkanobi]

So the gross sales per night is only $700? How is he still in business?

[@tsoogii]

probably just a passion project after retirement

[@albertn7468]

700 per day isn't exactly a small amount of money.

[@toniwonkanobi]

@@albertn7468 The government takes half of that, so now you're at $350. Does he have any staff? Rent? He really must be doing this because he loves it.

[@basskick666]

There's alcohol and other dishes too.

[@SeeMick1]

He's also only open 3 days a week. Must be a passion project.

[@hiimbonsai]

Wow, thanks for showing how it's made. Huge privilege!

[@Mkvkuv]

$10? Sign me up!

[@jammaqual6352]

So delicate. Cant wait to save and travel to Japan for the food!

[@alastive]

A 10-dollar ramen? That is surprisingly affordable!

[@KimmelSlavko]

Tell that to African people....😮

[@salehahmad9342]

Its beyond food, its- art, heritage, discipline, skill, humanity(to some extent)...

[@sactownism]

I bet if it was anywhere else in the world, people would be charging 50 dollars a bowl

[@HiSpeedOxygen]

I was thinking the same thing

[@jamo3291]

You forgot to further elaborate on the eggs. 3 minute boil, eggs still liquid. What happens in the other 23:57 hours?

[@MissKabugarah]

My thoughts exactly

[@alexanderepp5408]

I would Like to visit this Restaurant. The master-Chef is one of a kind 💪🏼

[@SirContent]

now that is true japanese style of story telling, i love this

[@QuickQuips]

It was surprisingly light and flavorful. Reminded me of won ton soup.

[@thearmwrestlingmemechannel1434]

So a $10 wonton noodle soup basically but with char siu on the side lol

[@GrimDeth18]

I would be grateful to just have one bowl. Mmmm looks warm.

[@truegrit7697]

I don't eat meat, but I appreciate artists, and this chef is an artist.

[@sayittomyfaceidareyou8629]

A real chef that tastes everything he creates ❤ thats whats up

[@dastokene30og]

excellent concept! one day i hope to open a "pop-up"/ invitation-only food truck that caps the customer volume as well.

[@nicolasbeaudry6158]

😮😮😢😢it’s so humble and a master at his craft ❤❤❤❤❤❤

[@courtly5982]

I like how this guy calls Suzhou thin noddles “thin and long ramen”. I guess we can now call pizza “bread with ketchup on it”

[@DreadNawght]

or we can call bread a block pizza with no topping

[@FocusProj]

This Chef is a tru God's gift to humanity

[@jas_bataille]

Guy went on a sidequest after playing on legendary for 30 years and never came back! I love this kind of story :D

[@mauriciobori]

Love reading videos just frkn love it thanks other content creators think videos need to use sound and voice but no why use that when you can make people read everything at a pretty fast speed

[@SamTheGreatIAm]

Yum! Btw what are the little blocks on the side.... Are they ginger?

[@thendupsherpa4697]

Mesmerizing salute you Chef..

[@luisangelEXALTA]

This looks beautiful but nothing beats a “tonkutsu ramen” broth, pork broth is insanely flavorful, had the pleasure of trying it in the Kyushu province of Japan (south Japan)