ASCII gourmet Hachioji's representative store has a history of trial and error Ramen Kaede (Hachioji, Tokyo) [ZATSU's male noodles in Musashino, Tama] 46th

Introducing this time is "Ramen Kaede", a popular restaurant in Hachioji that has been a leader in the ramen industry in the Tama area and is still evolving.

"Ramen Kaede" has a shop along the Hachioji Bypass (National Highway No. 16)

There is a local ramen called "Hachioji ramen", and while it was said that it was difficult to enter the market, it is a pioneer who brought in a new wave called "new wave ramen" at that time. Is a representative shop of Hachioji.

After graduating from university, the owner, Mr. Inokawa, hit the gate of "Menya Musashi," which was called "the best ramen shop in Japan" at that time. In December 2003, he opened "Ramen Kaede" in Hachioji at the young age of 24, after becoming independent with the idea of ​​"becoming the best ramen shop in Japan!"

The store name "Kaede" is taken from the masterpiece "Kaede" of the rock band "Spitz" that my husband likes, and he said, "My dream is to have Spitz members eat my ramen." Gave me.

Nowadays, the restaurant is steadfastly popular, but it wasn't a smooth sail to get here, and there were many mistakes and days of trial and error.

"Ramen Hayabusa" near Hachioji Station (currently closed)

In 2003, he made "Ramen Kaede" and opened "Ramen Hayabusa" in June 2006 with the momentum.

It was a shop that offered a new style of miso ramen, which is rich miso ramen sprinkled with mar oil and topped with freshly fried chicken, but it closed in a few years.

"Ramen Kacho Fugetsu" near Tachikawa Station (currently closed)

In November 2010, we opened "Ramen Kacho Fugetsu" in Tachikawa. It was a shop that offered fresh water ramen that strongly felt the taste of fish and shellfish using algae salt, but it closed soon.

From my personal point of view, although it is a ramen with a considerable quality, it may have been too early in the location of Tachikawa, where the rich system became popular late. If this was a store opening in the city center such as Shinjuku, I think there would have been an explosive hit, but the result is a tough world because of the tarareba story.

"Ramen Kaede KOYASU" renewed from "Haya" in July 2012 (currently closed)

"Hayabusa" was later renewed as "Ramen Kaede KOYASU", but it also closed for a long time.

The store was closed in quick succession, but it is a wonderful thing for the husband to take it firmly as a "failure" without wasting it and to make it the next one as food.

In response to the failure of two stores, I studied with the intention of re-training from 1 at one store called "Kaede", asked myself "What is the purpose of making ramen?", And "Smiles of everyone involved. In August 2019, just before turning 40, he established "Soup & Smile Co., Ltd." with the intention of "making ramen for the sake of."

Keeping in mind that "the staff on the side of making and the customers who come to eat will smile", not only simply making delicious ramen, but also helping the staff grow and making them feel happy to work. It is said that it is possible to realize a service of smiles that can be created naturally, and that the service will create a chain of "smiles" in which customers can come to eat again with a smile.

The story of the husband's feelings for "smile" is very nod, and from the beginning of the opening, the customer service with a bright and natural smile created a cozy atmosphere, and in a general shop, "Welcome". You will be greeted with "Hello ♪", so you can feel like a shop that you are familiar with in the past, and as a customer, you can naturally go to the shop with a smile and eat ramen with a smile.

Although I have graduated now, the female clerk in the position of "Smile Manager" is a symbol of that, and there are definitely many customers who have become repeaters because of their smiles.

And the husband is planning to open a new store this spring in order to further expand the "smile circle"!

16th Anniversary Limited Ramen "The Strongest Duck Chinese Soba"

The new store is an extension of Kaede, and is planned to be a store that offers a little high-class ramen and services based on the "strongest Kamo Chinese noodles" provided on the 16th anniversary of 2019. Therefore, in April 2020, the menu of "Kaede" was renewed.

Both the existing "Kaede" store and the new store are both non-genuine and friendly stores, but with the idea of ​​differentiating them in terms of price range and atmosphere, and increasing the choices of customers. The new store will have a central kitchen, a lab, and an office, and it is said that it is planning to have functions for future development, so as a fan, it will be exciting just to hear the story!

Now, I would like to introduce you while looking back on the history of Kaede's ramen.

Early store appearance

Medium-term store appearance

Current store appearance

The restaurant is constantly evolving through trial and error, so there are always small changes in taste, but there have been three major renewals in 2010, 2018, and 2020, and the menu and taste have changed. I did.

"Sho / Toku Kaede Noodles" (photographed in 2010)

"Shotama Kaede Noodles" (taken in 2013)

"Soy sauce ramen" (photographed in 2018)

The flagship menu of "Kaede" has changed drastically from the beginning to the present, and at the beginning of the opening, there were few shops in the Tama area at that time, "rich pork bone fish and shellfish ramen", and it was made in a neutral style. It had a great impact and sharpness.

With the renewal in 2018, away from the pork bone fish and shellfish that has been the core for a long time, the word "Kaede" has been removed from the menu, and the completely new "Soy sauce ramen" of the fresh water system has been set as the main, and other menus have also been fully changed. Then, a new "Ramen Kaede" has started.

In April 2020, as mentioned above, the entire menu was renewed with an eye on the concept of the new store, and the price was kept down. Just because it was cheaper did not mean that it was cheap, but it provided something that fans could understand, and the pork bones that were once sealed were revived!

The current ramen uses ingredients such as true kelp, raus kelp, kelp, mackerel, shiitake mushroom, sardine sardine, sardine sardine, grilled chin, Hinai chicken, black satsuma chicken, Tamba black chicken, and pork. Four types of soup, "pork bone seafood soup," "dried sardine soup," and "local chicken soup," are prepared in a non-genuine style. For the noodles that have been homemade since 2008, we used Hokkaido wheat flour "Haruyo Koisei Ippon", mixed whole grain flour ground with a stone mill and Okukuji egg to match the soup, and adjusted the water content to make the thick noodles. It is said that it is also changing.

"Kaede's Chinese noodles"

"Kaede no Chuka Soba" has a pure Japanese-style soup stock that is reminiscent of "Japanese soba", which is a combination of the umami of seafood that has a high knotty flavor and the flavor of soy sauce, and the richness of chicken oil. A well-balanced cup!

"Local chicken soba"

A salty ramen where you can fully enjoy the umami of the soup stock, where you can fully feel the rich taste and flavor of the local chicken!

"Pork bone fish and shellfish ramen"

A sharp cup that feels rich and Japanese, with the richness and umami of pork bones coming later while the fish and shellfish insist strongly!

"Miso Ramen" + horse mackerel

"Karaage" (image is before renewal)

The closed "Falcon" miso ramen has changed its shape little by little, and even now it inherits its taste as "Miso Ramen", and the popular "Karaage" is also offered at "Kaede" and has become a popular menu.

"Salt Niboshi Ramen"

Shio ramen that makes you feel the sardines straight and has no peculiarity, and you can enjoy the thick flavor. The total balance such as matching noodles and soup is the best!

Limited ramen "Reprinted chicken and shellfish soup ramen"

Nowadays, it is commonplace to offer "limited ramen", but 15 years ago, there are not many shops that offer limited ramen, and it is also the driving force that offers a wide variety of limited ramen. .. The closed "Kacho Fugetsu" ramen was also offered as a limited edition "Reprinted Chicken and Shellfish Dashi Ramen" in 2017 in an evolved form.

Limited ramen "Tsugumi chicken soba"

The noodles used are special hand-kneaded noodles from Koenji's popular shop "Yama to Ki".

Over the past 15 years, I have provided a number of limited-edition ramen, and I myself have received a lot of them, but I can't really introduce all of them, so I recently had the most memorable cup of "Tsugumi no Tori Soba". .. This is a limited menu made to commemorate the 17th anniversary of December last year. As a double-cropping brand with the theme of "local chicken and seafood soup" in 2019, the high-quality local chicken soup of "Tsugumi" that was open on regular holidays and the top class in the fierce battlefield Koenji from "Kaede" The collaboration ramen that can only be eaten here, combined with the special hand-kneaded noodles from the popular "Yama-to-ki", was a touching level of deliciousness.

All the ramen of "Kaede" is based on the recipe devised by the owner, Mr. Inogawa, and the person in charge of preparation who says that the preparation has been a partner for more than 10 years will serve, and the store manager who is younger than the renewal in 2020 will deliver it to the customer as the site manager. As a "team", we create one ramen, but as for the guerrilla limited edition on Monday, it is said that it is made with the sense of a young store manager, so this is also noteworthy!

It is a recommended restaurant where you can enjoy a wide variety of menus, regardless of age or gender, and you can enjoy the atmosphere where all the staff and customers in the restaurant can eat ramen with a smile and comfort!

* Business days, business hours, business forms, etc. may change due to measures to prevent the spread of the new coronavirus infection. For details, please check the official Twitter of the store (https://twitter.com/ramenkaede).

ZATSU

The administrator of the blog "ZATSU Ramen" opened in 2006. It has been more than 15 years since I started eating ramen mainly in the Musashino and Tama areas. Currently, he eats about 400 to 500 cups a year, and although he is a new collector, there are many long-established stores and repeat stores. A true "ramen lover" who loves everything from chain stores to family restaurants and cup noodles, and is a happy person who can basically eat anything delicious. We will introduce various ramen with the motto "I want you to find your favorite ramen".

Personal blog (https://zatsu-ke.blog.jp/)

Twitter @zatsu_ke

Display format: PC ⁄ smartphone