Day in the Life of a Japanese Ramen Chef

The Most Famous Ramen Vending Machine Restaurant

Eating at the most famous Ramen vending machine chain restaurant in Japan

From the ordering system down to the table, it is a place made for solo dining with amazing service that caters to shy and socially awkward people

Day in the Life of a Japanese Ramen Chef

This is Tokyo life working in Japan at a Japanese Ramen Shop as a Ramen Chef. Japanese workers are often portrayed as Salarymen but in this video we focus on Japanese food services industry and what it is like to work in a Japanese restaurant. This is a day in the life of a Japanese Chef, Tetsuya, 41 years old, working in Japan at a ramen store, karashibi miso ramen Kinkanbo. It's a popular spicy ramen shop in Tokyo Japan serving a devil ramen. We see Japanese working hours as well as Japanese workers in a Tokyo ramen restaurant, a peek into Japanese life. Tetsuya starts the day in his apartment and as an average Japanese worker, he commutes to work in Tokyo via train. It only takes him 20 minutes to get to work, but soon after arriving, he's busy working at the Japanese food restaurant and preparing Japanese ramen noodles for customers. His main duty is the manager of the ramen shop, but he also creates new gentei limited time menu items as a Japanese ramen chef. Life in Tokyo is amazing and part of this is because we have dedicated workers in Japan that keep the city running. To be a Japanese chef you must really have a passion for what you do. If you are ever looking for a spicy food challenge or spicy ramen challenge in Tokyo, then the Kikanbo ramen shop should be you first destination. But don't worry, if you can't eat spicy ramen, the ramen shop also prepares non-spicy version of the ramen bowl. Customers can choose their level of spiciness from low all the way to Oni level, aka Devil ramen. Enjoy this Japanese food tour of a Japanese ramen shop.

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Karashibi Miso Ramen Kikanbo
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Video Notes:
- Hong Kong (Causewaybay) Shop scheduled to open Aug 13, 2019
- Limited Time Cold Karashibi Oyster Oyster Ramen available until Aug 31, 2019.

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Behind the Counter at a Local Japanese Miso Ramen Restaurant

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I’m going behind the counter at a local family owned Japanese Ramen shop, Kakitagawa Hibari. This hole in the wall, through the corridor, would never know it even existed, hidden Japanese ramen shop is exactly why I love doing these videos. The shop was originally opened in Shizuoka and relocated to Ebisu at the start of 2021. The shop had a fairly quiet start but quickly picked up a reputation and these days more often than not has a line out the door. The shop uses a special blend of 5 unique kinds of miso paying careful attention to not add heat until just before combining it with the soup to preserve the miso’s flavor, a distinct saltiness paired perfectly with the sweetness from the pork back fat creating their signature bowl of ramen. The shop uses noodles from Kaikarou, a specialized Asakusa based noodle producer. The noodles itself are made from a blend of 2 types of flour and Tapioca to create its characteristic spring texture and sweetness, pairing perfectly with the shop’s strong and rich miso soup.

Miso Ramen Kakitagawa Hibari
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Day in the Life of a Japanese Master Chef

A day in the life of Japanese Master Chef in Tokyo Japan. Working in Japan as a masterchef in Tokyo not only must you prepare delicious food in your Japanese restaurant, but must also throughout the Japanese work day, manage all the different staff, issues and business requirements. Life in Japan for a Japanese Chef working in Tokyo is quite demanding so a Master Chef in Japan must have passion for his work. Life in Toyo for a Japanese world class chef or a Japanese expert chef is also challenging because of the long work hours. In fact, the average working day in Japan for many salarymen or Japanese office workers are quite long, but a Japanese master chef can also have long Japanese work day hours, especially if the Master Chef in Japan has to run multiple restaurants. Japan food industry is also competitive so food quality is key and regular food tastings are a must. Born in Kobe, known for its mountains, ocean, sake and Kobe Beef as well as traveling the world, all helped inspire Hal Yamashita to create a new style cuisine called Shin Washoku, which utilizes modern techniques to bring out the full potential of Japanese ingredients. One of Hal’s specialties is his Signature rolled Kobe-Beef filled with Sea Urchin and topped with smoked caviar. But as master chef, he’s able to prepare Kobe Beef in many different ways making his Japanese restaurant one of the best places to eat Japanese Kobe Beef in Tokyo. Hal's main Japanese restaurant is called Hal Yamashita Tokyo in Roppongi Midtown and in this video we also visit Tokyo Entotsu and Hal Yamashita Otemachi Lounge. This is Japan work day of a Japanese master chef.

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Hal Yamashita Tokyo
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Behind the Counter at a Japanese Fish Ramen Shop

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Japanese family owned fish-based ramen shop in Shinjuku Tokyo. A look behind the counter and into the kitchen of this local family-owned Japanese restaurant, Menya Kaijin, the #1 fish based ramen shop in Shinjuku Tokyo, a highly competitive area in the ramen industry but this mom & pop shop has found to always appear in the top rankings with their beautiful umami infused clear soup. Luckily, the shop is located only a few minutes walk from the JR Shinjuku station South East exit. Endo san, the shop manager, gives us a tour of his ramen kitchen and shows us how he prepares his delicious fish ramen. Hope you enjoy this behind the counter video at one of the best ramen shops in tokyo for it's fish base ramen.

Menya Kaijin Info:
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Kichijoji shop -
Twitter - @menyakaijin

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Day in the Life of a Japanese Butcher Shop Owner

A Day in the Life of a Japanese Wagyu Butcher Shop Owner in Tokyo. This Japanese Butcher living in Tokyo Japan offers premium A5 Japanese wagyu beef, Japanese pork, Japanese chicken and various curated meats. This is an average day living in Tokyo as well as average day working in tokyo as a meat butcher. You'll get a glimpse into Japan work culture for this field. Teru, 44 years old, runs a local Japanese meat butcher shop in Tokyo, Yanagiya, which has been in his family for 73 years. It’s named after his family, Yanagi. Yanagiya only sells A5 Sendai Gyu Beef, which is famous for having a strict grading criteria for it’s meat, as only 30 % of the cows in Miyagi prefecture are good enough to be certified with premium A5 medal. All Japanese beef is considered wagyu beef, but not all Wagyu beef is A5 grade. A5 wagyu beef is the highest quality of meat you can get in Japan based on it’s beef grading system. Basically, you have Yield Grade and a Quality Grade, hence A AND 5. The Yield Grade, is the amount of meat you can get from the cow, and is graded either A, B or C, A being the highest mark. While the Quality grade, depends on 4 categories, marbling, color & brightness, firmness and texture, and finally color, luster and quality of fat. Each is graded from 1 being poor all the way to 5 excellent. In order to achieve an overall 5 grade, the meat must receive a 5 in every category. So Receiving all 5’s but 1 4 in a category, won’t cut and it’d result in an overall grade of 4. If you look closely at the Wagyu beef, you can see what the Japanese call Sashi, or in English the marbling or thin stips of fat in the beef. Without this excellent marbling, the meat wouldn’t be considered grade 5 quality.

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Yanagiya
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Behind the Counter at a Japanese Fire Ramen Shop in Tokyo

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Behind the counter at a Japanese Fire Ramen Shop in Tokyo Japan. It's a one-man Japanese ramen restaurant called Mensho Kaminote, where the handcrafted bowls of ramen noodles aren't just delectably spicy - it’s fire! With an umami rich chicken and pork base infused with a hand selected assortment of chili spices it’s one of a kind. Just a 5 minute walk from Shin-Koenji station, this Tokyo Fire Ramen spot has been igniting it’s locals flavor senses for years. If you are looking for a great bowl or ramen in Tokyo that's Fire, then look no further than this hidden gem ramen shop. That's the shop’s most popular red spicy ramen is perfect blend of miso and their signature pork and chicken broth. It’s topped with freshly pan-fried sprouts, a generous amount of green onions, wakame seaweed, teppan-grilled baby corn and a thick slice of Chashu pork. To finish it off, a blend of garlic oil, chill oil and chili powers are added, adjusted accordingly to each customers spiciness preference ranging in 5 levels from Not at all spicy all the way to Send me to Heaven (Tengoku-Mashi).

Fire Ramen in Tokyo
Mensho Kaminote - 麺昇神の手
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Behind the Counter at a local Japanese Udon Noodle Restaurant

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I’m taking you behind the counter at another local family-owned Japanese restaurant to bring you the real life story of how handcrafted udon is made. This time, we’re at Sanuki Udon Iwai a local favorite at Juju Station in Tokyo. It’s just a 5 minute walk from the station through the Jujo Ginza Shotengai. Udon Noodles are one of Japan’s most traditional foods as well as one of its most simple, just soup and udon noodles. Well, you can add toppings, but many Japanese still enjoy it just with those 2 ingredients. So it’s critical to craft a perfect dashi in order to craft a perfect bowl of udon. Iwai san learned his udon crafting skills under the master at Miyatake Udon in Kagawa Prefecture. He studied for about half year and then returned to Tokyo to open up his own shop. In fact, Kagawa Prefecture is known as the Udon prefecture in Japan as it ranks first nationwide for udon noodle production and consumption, with over 600 udon noodle shops which easily outnumbers their total number of convenience stores. And Iwai san, crafts their famous style Sanuki Udon Noodle at his local Tokyo shop. His shop uses a traditional Japanese method of kneading with your feet, which creates their udon’s signature elastic and chewy texture. Many Udon shops these days have moved to using machines for the kneading, but Iwai san prefers to carry on the Koshi method he learned from his master in Kagawa Japan.

Sanuki Udon Iwai
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Behind the Counter at a local Japanese Handmade Soba Restaurant

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This is Behind the Counter at a local Japanese Handmade Soba Noodle Restaurant in Tokyo Japan's Ginza area. This neighborhood Soba noodle shop is cherished by it’s Ginza locals for its warm-hearted atmosphere and known for their freshly handmade soba noodles served until 2 am in the evening alongside an array of elegant Japanese style dishes using selected ingredients in addition to a variety of drinks. At lunch time the shop offers set soba meals at a great value which often times has customers waiting at the door as it’s truly a hidden gem, in this already opulent and glitzy neighborhood. Eri studied how to hand craft soba noodles under the owner as his apprentice. Her dream is to eventually own her own soba shop in the countryside where she can contribute to the local community by teaching kids how to make soba noodles. She’s been working at this Tokyo Soba Noodle shop tirelessly for the last 5 years to learn as much as she can, pouring her heart and soul into every bowl she makes.

Osoba Shoan Soba Noodle Restaurant
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Behind the Counter at a Japanese Soba Izakaya Restaurant

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Behind the Counter at a local Japanese Soba Izakaya Noodle restaurant. Just a one minute walk from Shimbashi station, you’ll find a hidden local Japanese soba noodle shop, Sukehei. Opened in 1975, it's become a salaryman favorite for its large servings sizes and quality. While Sukehei is a go to soba noodle lunch spot for locals, at night it becomes more of a traditional Japanese izakaya drinking restaurant offering a variety of menu items such as fresh fish. If you're wondering what to eat in Tokyo or looking try Japanese cuisine in Tokyo for a great value then this Soba Izakaya noodle shop is worth a visit.

Sukehei - Izakaya Soba Noodle Restaurant
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.

- Website

- Instagram:
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@tokyo.zebra -
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___ My Film Gear ___
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Day in the life of an Italian who works as the owner of a Italian ramen restaurant in Japan

Thanks for watching the video!
Don't forget to like, share and subscribe! See you in the next video!

#darijapan #chef #ramen #japaneseramen #japanesefood #japantrip #japanesetravel #dayinthelife #japanlife #lifeinjapan #ichiranramen #ichiran #bestramenintokyo #bestramen #ramenjiro #ramennoodles

Day in the Life of a Japanese Waitress

A day in the life of a Japanese waitress in Tokyo working at a Japanese teppanyaki restaurant. This is a typical work day for a waitress in the Japanese food industry and the typical working hours in Japan. This is a look inside of Japanese work culture in Japanese restaurants. Working in Japan is quite unique and depending on the industry may be a bit different from job to job, but many of the jobs also share similar characteristics. The video follows Yuki in her typical japan work day from morning until the evening and everything that happens in between at work. She arrives at the teppanyaki restaurant when it opens and leaves when it closes, very typical for Japanese restaurants. Yuki is a waitress at Pandora, a Teppanyaki restaurant, Japanese style flat grill, which has been a local favorite since 1972 serving Kobe beef steaks and teppanyaki course meals. During her time working as a full-time waitress, she learned the importance of reading and anticipating the customers needs and acting beforehand. It’s a strong part of a Japanese omotenashi culture, a deep and honest form of hospitality, treating customers with respect without asking for anything in return. So for her, even a smile from her customers brings her true joy. One of the main reasons why in Japan tips at the end of the meal are very uncustomary. This among other things shared in this video is what makes working in Japan as a waitress very unique experience.

Watch all of my Japan Day in the Life videos on this playlist
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Pandora Restaurant
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Day in the Life of a Japanese Bread Baker

A day in the life at a Japanese Bakery in Tokyo Japan. This is the working life of a typical Japanese baker and their Japan work culture. We follow the Japan baker during their work hours as well as the morning routine and after work life. Japanese bakeries are known for their unique variety of bread products quite different to their western counterparts, with items such as melon pan, an pan and all kinds of sozai breads. And although rice is a Japanese staple, bread gained in popularity during the meiji period, and in less than 2 centuries, it’s become even more popular than rice. Soft Japanese bread with all sorts of cream and curry fillings, mentaiko and yakisoba toppings is all perfectly suited for the local taste. In Japan, food safety is paramount to showcasing and serving delectable breads. And with Japanese customers equally conscious about cleanliness, it's almost culturally mandatory for breads to be individually wrapped assuring customers that each piece of bread has been properly handled and no else has touched it. Shokupan is a Japanese milk bread, popular for its milky-sweet taste, undeniable moistness and pillowy cottoncandy like softness often served as breakfast toast or sandwich bread. Different than traditional white bread, it has a richer flavorful experience. The Yudane baking method which originated in Japan is used here. Instead of being cooked, the flour is mixed with boiled water then left to cool down before use, which gelatinizes the starch in the flour resulting in a more tender bread which stays softer for longer.

Aripan Bakery
Location -
IG - @arina_de_panaderia, @arinasuda67
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___ For more info about me ___

I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.

- Website

- Instagram:
@paolofromtokyo -
@tokyo.zebra -
- Facebook:

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___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)

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Behind the Counter at a local Japanese Bento Shop

Use my code PAOLO15 at to get $15 off your first Bokksu Japanese snack box!

This is a Japan behind the counter food tour of a local Japanese bento shop. For more than 40 years, Bento Kawano has been making delicious Japanese handmade bento lunches at the affordable price of 600yen. At this value and quality it’s no surprise everyday that the customer lunch lines wrap around the entire block. One important things about this Japanese bento shop is that they must be extra careful about food safety. Since Bentos are designed to be able to sit on the shelf for several hours without refrigeration, the food must always be fully cooked. Run by Japanese food craftsman, Inoue san, he changes the menu everyday so his customers have something to look forward to. He particularly enjoys analyzing the performance of his previous bentos and creating new ones to see how popular it will be, but ultimately he says that whatever bento he serves, he creates each one as if he’ll be sharing it with his loved ones. Interestingly, this Tokyo bento shop runs 4 rice cookers simultaneously throughout the entire day to keep up with the demand using a special hitomebore rice from Miyagi prefecture known for its exquisite taste especially when its cooled down. Even the rice at the shop was specifically selected by Inoue san. I hope you enjoy this Tokyo Hidden gem bento shop.

Bento Kawano
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This video was sponsored by Bokksu

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___ For more info about me ___

I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.

- Website

- Instagram:
@paolofromtokyo -
@tokyo.zebra -
- Facebook:

- Twitter:

___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)

- Main Camera
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Day in the Life of a Japanese All-Night Izakaya Restaurant Worker

This is a Day in the Life of a Japanese All Night Izakaya Drinking Restaurant Worker in Tokyo Japan. In Japan she is called an Okami, the head lady in charge of the restaurant, in this case a Japanese Izakaya. This is the typical day of a Japanese night worker or a Japanese person who works all night at an all-night restaurant in Tokyo. She works at Ginza Karin, an all-night Izakaya restaurant that offers traditional home-style Japanese cuisine with a wide selection of alcohol in one the most opulent areas of Tokyo, Ginza. She built this shop from nothing and now she’s serves as the Okami. The early-shift workers start the prep beforehand, just in time so she can check the dishes when she arrives, ensuring that each dish created meet the high quality standards she’s put in place. Her restaurant is located in the heart of the Ginza 7 chome / 8 chome district, renowned for its abundance of Japanese hostess clubs, with many of the hostesses in the area either wearing dresses or Kimonos just like Yuka. The Izakaya serves Obanzai, which are everyday Japanese side dishes made with seasonal ingredients, originating from traditional Kyoto-style home cooking. The dishes are usually served in large bowls lined up on the shop’s countertop for customers to able to see and choose. We follow her from her morning routine all the way until the end of her work night.

Ginza Karin (銀座花りん) -
+81-3-6824-5164
IG: @yuka__okami
*Yuka is currently working at the Ginza Karin Korido store.

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___ For more info about me ___

I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.

- Website

- Instagram:
@paolofromtokyo -
@tokyo.zebra -
- Facebook:

- Twitter:

___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)

- Main Camera
(USA Link)
(International)

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(International)

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일본 라멘대회1위! 유명한 라멘 마제소바 전문점 / 1st Place in Japan Ramen Competition! Famous ramen mazesoba restaurant

길거리음식을 심도있고 지루하지 않게!

좋은영상 만들고자 항상 노력하는 야미보이 입니다
오늘도 시청해주시고 응원해주셔서 감사합니다

Street food in depth and not boring!

Yummy boy is always trying to make a good video.
Thank you for watching and cheering

- 가격 위치 정보 -

돈코츠라멘 : KRW 11,000 (USD 8.4)
마제소바 : KRW 10,000 (USD 7.6)

위치 :

부평, 인천 한국

Behind the Counter at a local Japanese Fried Tonkatsu Restaurant

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This is behind the counter at a local family-owned Japanese fried pork cutlet Tonkatsu restaurant in Tokyo Asakusa, Japan. This tokyo hidden food gem opened in 1972, in the quiet back streets of Asakusa and is a favorite among the locals in the area. It’s run by a 2nd generation owner who’s carried on his father’s delicious fried tonkatsu recipe, a deep-fried pork cutlet coated with panko to while also maintaining the shop's hometown atmosphere for all its customers, truly capturing the essence of the neighborhood. It's truly a local place where everyone knows each other. Their Japanese food specialty of various Tonkatsu and pork dishes can also be enjoyed with other dishes like hanbagu, Japanese hamburger patty. A truly unique Japanese cuisine food experience worth trying, especially if you want that hometown vibe.

Tonkatsu Tonsho Shop Location
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.

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@paolofromtokyo -
@tokyo.zebra -
- Facebook:

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___ My Film Gear ___
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Behind the Counter at the Freshest Chicken Shop in Japan

Use my code PAOLO to get $15 off your first Bokksu Japanese snack box!

We're going behind the counter at a local family-owned Japanese chicken speciality shop in Tokyo Japan. This is tour from inside of their kitchen from their morning open time of 5:00AM. This Tokyo hidden gem chicken shop receives farm fresh chicken deliveries daily, refrigerating them overnight to bring out the natural umami from their bones, and finally dressing them first thing the next morning, which produces an unmatched level of freshness and flavor when compared to machine processed chickens sold at the supermarket. This hidden Japanese chicken in Gotanda, is known for its umami-rich, juicy and tender meat selectively sourcing domestic free-range chickens called daisen-dori and shingen-dori from Totori and Yamanashi prefectures, which has remained unchanged since the shop was first opened. It’s one of the reasons why many of it’s customers often say, they won’t shop anywhere else. It's also perfect to get some Tokyo Street Food or Japanese Street Food if you are in the neighborhood. Shinanoya, opened in 1949 going back 3 generations and located just a 3 minute walk from Gotanda station. They uniquely dress their chickens from the start of each morning to deliver the freshest chicken meat and dishes to their customers as possible. One of my favorites is the Karaage Fried Chicken but they server all sorts of Japanese sozai dishes such as yakitori, korroke and chicken menchi.

Shinanoya Chicken Speciality Shop
IG - shinanoya.gotanda9320
Location -

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This video is sponsored by Bokksu

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___ For more info about me ___

I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.

- Website

- Instagram:
@paolofromtokyo -
@tokyo.zebra -
- Facebook:

- Twitter:

___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)

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Day in the Life of an Average Japanese Salaryman in Tokyo

Japanese work day at a Japanese office for an average Japanese salaryman in a Tokyo office. Living in Japan and working in Japan is quite a unique experience. This is a day in the life of Japanese worker, Makoto, 27 years old who lives in a Tokyo 3-story house with his family. This Tokyo salaryman works in a small Tokyo office, but spends many of his Japan working hours traveling from client to client on the Tokyo trains. Makoto works for a company called Mobal and as many Japanese salarymen, he entered the company straight from a Japanese University and he plans to spend his entire salaryman career at the same company. That is the life in Japan for a salaryman. We take a look inside what it's like to work in a small Tokyo office as well as to visit clients throughout Tokyo city area. His job experiences maybe unique to his company, but fundamentally he is very much an average salaryman. He commutes by train everyday to get to work and has to ride his mama-chari bike to get to the train station from his home. This Tokyo salaryman life has him arriving to work early and working late. As a salaryman, Makoto receives a standard salary every month for all the long work hours. The Japanese office is also configured so his boss' desk is right in front of him, quite a Japanese style office working environment. This very average Japanese work day and work lifestyle showcases a true day in Japan work life.

Mobal
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Warm Hearts Coffee Club
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___ For more info about me ___

I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.

- Website

- Instagram:
@paolofromtokyo -
@tokyo.zebra -
- Facebook:

- Twitter:

___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)

- Main Camera
(USA Link)
(International)

- Main Wide Lens
(USA Link)
(International)

- Powered Mic
(USA Link)
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- Mic
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Day in the Life of a Japanese Ramen Chef

The Most Famous Ramen Vending Machine Restaurant