深夜３時半に行列→朝４時開店！僅か６席で２４４杯を売り捌く最強朝ラーメン屋丨Japanese Ramen Food

深夜３時半に行列→朝４時開店！僅か６席で２４４杯を売り捌く最強朝ラーメン屋丨Japanese Ramen Food

A sip of soup and this is the reaction! Umma! It’s so good! The popular ramen shop where people line up at 4:00 in the morning.
DONTOKOI-YA”. By the way, I come here every day! Come for lunch when you can! Toppings are 50 or 100 yen. Chashu pork is very tasty! Soft and delicious chashu pork. People have been waiting in line ever since the restaurant opened. Not sold at all at first. Not a single customer would show up in an hour. And from there, they would change the flavor every day. I had customers and advice. My wife also supported me, and here we are. I’ve been lucky, haven’t I? I almost gave up, but I didn’t. Wada, Hodogaya-ku, Yokohama, Kanagawa, Japan.
5 min. walk from Sotetsu Wadacho Stn. There is a conspicuous signboard along Route 16. A popular ramen shop with a long line at 4:00 in the morning.
DONTOKOI-YA”. 1:50AM.
Owner (38 years old) goes to work. The restaurant has a total floor space of 10 tsubos (about 1.5 square meters) including seats for customers and the kitchen, and 6 seats at the counter. Celebrating its 10th anniversary in May 2025, this popular restaurant has many deep-rooted fans. The store opens at 4:00 am! (Staff) You start preparing at 2:00 a.m. What kind of daily rhythm do you have? (Owner) It’s 7:00 at night, I go to bed. The owner works about 11 hours from preparation at 2:00 am until the end of business. (Owner) I have two kids, but they go to bed earlier than they do. I got coffee! Preparation begins for the 4:00 a.m. opening. Noodles are carried. Medium thickness flat noodles from Ohashi Seimen Tama. Beginning with careful hand washing. The soup is made in three pots. (Owner) The soup is always being made in succession. It’s called “calling it back,” and it’s like they keep making it. I adjust it as I add to the main broth on the leftmost side. The butcher arrives to deliver the gala and other items. Preparation of seasoned eggs. Wipe counter. Move condiments and clean thoroughly. Eggs boiled. Eggs shelled. Marinate in sauce. Preparing chashu pork. Slow baking until opening. Preparation of kikurage mushrooms to be placed on the table. 30 minutes to go until opening. Regulars who have been coming for years have been waiting in line since 3:30. By the way, I come here every day! Come for lunch too, when you can! （It’s been about three or four years (since I started going). And the prices are very cheap. Toppings and so on are 50 yen or 100 yen. Whatever you eat, it’s delicious. It’s the best, isn’t it? Best! Employees come to work. Careful hand washing. Chashu pork baked! Fragrant aroma spreads in the restaurant. The store is about to open. Even though it was 4:00 in the morning, 11 customers were waiting for the store to open. No waiting for a representative.
Before opening – early in the morning, small voice conversation. Open from 4:00am to 1:30pm.
Closed on Mondays and Sundays. Asameshi set (only available from 4:00am to 8:00am).
Half ramen + rice with meat 750yen. Lunch set (4:00 am – all day).
Ramen (2 slices of chashu pork + flavored egg + 5 sheets of nori seaweed) + medium ramen noodles or half rice 1000yen. Full stomach set (4:00 a.m. – all day).
Ramen (3 pieces of chashu pork + flavored egg + 8 pieces of nori seaweed) + ½ bowl of noodles and ½ bowl of rice or large bowl of noodles. 1100 yen. Ramen 800yen.
Chashu-men 1000yen. Rice dishes are from 50yen.
This price is great…! A wide variety of toppings made to keep the regulars coming back. Only 6 seats at counter. Table top condiments. Vinegar, pepper, sesame seeds, black pepper, ground sesame. Jew’s ear, ginger, garlic, soy bean sauce. 4:00 Open. 14 customers were in line when the restaurant opened. When you enter the restaurant, you can order and pay the bill at the same time. Breakfast set. The man here seems to get his order “as usual”. Noodles are boiled. Put caeces in warmed bowl. Chicken oil. Green onion. Aji-tama topping, warmed. Make rice topped with meat. Chopped chashu pork, green onion. Finished with sauce. Regulars’ rice with meat on top and chashu-tamago-don (pork and egg bowl) arrive. The number of customers eating rice is overwhelmingly large. Negi chashu-don” is completed. Hot soup is poured. Drain off the hot water and pour the noodles into the soup. The moist chashu pork is so delicious. Freshly cut chashu pork on top. Put nori and spinach on top. Ramen arrives. Half ramen of breakfast set (with purple onions added). Ramen noodles are completed one after another. Morning rice set with 1 sheet of nori, spinach, and 1 piece of chashu pork is completed. Half ramen of breakfast set arrives. Ramen (3 sheets of nori, chashu pork) continues to arrive. Regulars’ “as usual” is completed. It’s addictive, or rather, delicious. I’m addicted to their soup. I can eat really hot soup here! The chashu pork is really excellent! Everything is outstanding, isn’t it? Meat on rice is shredded pork and green onion on a small rice. It’s already simply delicious! One of the regulars recommend this dish. I finish eating after drinking the soup! Putting dishes on the table. Wipe the table. Feast! The owner also has this smile. Lunch time again! A customer comes in after work. (Staff) Do you go to ramen shops quite often? Some of the restaurants. But this place is still the best. The line was even longer. Full stomach set (medium bowl of noodles, add vegetable mix) is made. 3 pieces chashu pork. 8 sheets of nori. Additional vegetable mix (cabbage, chives, bean sprouts). Aji-tama (seasoned egg) is added on top to complete the full set (medium bowl of noodles, additional vegetable mix). Student set order comes in. Yaba! Uma! A visitor from Kawasaki. It’s hot to be doing this from this time. The chashu pork is good. The chashu pork is very good! Grilling chashu pork. Finished chashu is tender and excellent. Chashu-men (with additional lettuce and nori seaweed) is made. 4 pieces of chashu pork. More nori. Additional lettuce. Chashu-men (extra lettuce, extra nori seaweed). Ajitama ramen noodles made. Ajitama ramen is completed. Checking customers from time to time for smooth induction. Making a full meal set. Full stomach set of ramen arrives. First, with rice in one hand, I slurp the noodles with a chunky texture…. Rice is covered with a layer of nori (seaweed) and gobbled up! Sipping noodles again! Too good to break out of the loop… A customer comes to the store at the end of night shift. There are not many ramen shops open at this hour. There are a lot of people who come to eat after taking the first train. The soup is delicious and I recommend it. Soup continues to be made during business hours. The flavor is slowly extracted from 100 kilograms of gara. (Owner) I never trained at an Iekei ramen restaurant.
I was a tonkotsu (pork bone) ramen shop owner. I do it in a unique way. I’m doing it more like I’m trying to get a matured broth out of it. This is an excellent soup that has been improved many times. Rich but not too strong taste. During the interview, there were many customers who were savoring the soup. Uma! Many customers drank up the soup. Making chashu-men. Ramen noodles are completed one after another. 5:45 It is getting light outside. A customer orders a full meal set. I can’t go out to eat anywhere else. It’s good! The most popular lunch set order is placed. Lunch set includes 2 pieces of chashu pork, 5 pieces of nori (seaweed), ajitama (seasoned egg) and spinach. Finish Negi Ramen at the same time. Customers come to the restaurant without interruption. Make breakfast set and lunch set. Asa-meshi set of half ramen noodles (add nori seaweed). Half ramen of asameshi set is completed. Owner works without a break in the scorching hot kitchen. Orders continue to come in. Ramen arrives one after another. Ramen noodles are popped into mouth. Uma! I bite into the soft chashu pork. Delicious! Gulp down the soup, which is full of flavor… Sinking into the body… Throw in garlic on the table. Taste soup… The delicious soup has a punch and looks even more satisfying. He is so absorbed in eating… I drink all the soup, and am very satisfied with my breakfast! It’s been about 3 years for me. I have not had a good meal in about 3 years! I’d have to say “Negi Ramen” (ramen noodles with green onion). I’ll have nori ramen. Adding nori seems to be recommended. (Staff) They looked so delicious. Looks like it was a very satisfying meal! The queue continues unceasingly from the opening until now. The restaurant continues to process orders with great efficiency. Tasting soup. It’s so good! Sipping noodles… It’s so good you can’t help but nod your head! Lunch set is made. Ramen noodles are completed one after another. Replenishment of kikurage mushrooms. Hydrate well. Recovering my strength, I go one more step. The queue continues uninterrupted since 4:00 am. (Owner) A favorite regular who comes from Tokyo. Many of them come from quite far away. We make the “usual” for the regulars. A whopping 7 pieces of chashu pork! Eight sheets of nori. Top with spinach and ajitama (seasoned egg). Regulars’ “as usual” is completed. He takes a bite, and looks up involuntarily. A regular visitor from Tokyo visits two to three times a week. (Staff) What do you like about it? The meat! It’s the char siu pork! (Staff) They put so much char siu pork on it. Yes, that’s right! Always with that! I always use that one…….. It makes the noodles go further! The number of customers continued unabated. Ordered a lunch set. Lunch set 1,000 yen (ramen + medium bowl of noodles and half rice). The taste is rich, but not too strong…! The noodle is very thick and firm, and it is well mixed with the soup! Chashu pork is moist, tender and too delicious…. The inside of the egg is soft and tender! (Staff) What is the highest number of cups you have ever served in your business? (Owner) Like 244 cups. That’s about it. We only have 6 seats, so that’s about the max. I couldn’t sell at all at first. I was like, “Is this the toughest life there is? I was living like hell. The number of customers I sell to in an hour now. It was like the number of people sold in a day, in the past. I was trained in a ramen shop for a long time, since I was about 20 years old. I opened a bar when I was 26 years old. I decided to open a ramen shop in the daytime while doing the bar business. I was doing it with a small number of drinks, about 50 drinks a day. I got married, and I decided to just do ramen shops anymore. I quit that one, closed the bar. The first thing you do is sell in the open economy. Then three months later. It’s so common that not a single customer comes in an hour. You can make it consistently because of the small number of cups at your previous restaurant. （Or someone who appreciated me (at the previous restaurant). I’m not going to come here anymore! I’m not coming back. I was so depressed. You don’t have any customers coming in, so the soup doesn’t circulate, and things get worse and worse. There is no money, so it’s a vicious circle. It’s like, I don’t mean that, but I feel like I have to put out something good. From there, we started changing flavors every day and doing all kinds of things. And the customers would give me advice. And so, I’ve been trying to do it through trial and error. Gradually the evaluation changed a little bit. When you have customers, you have better circulation of soup and so on. Good things go out, don’t they? That kind of thing, or the balance of various things, just hit the crest of a wave. I had clients and they gave me advice. My wife also supported me, and now I’m here. I’ve been lucky, haven’t I? It’s like being saved just at the edge of being in trouble. I almost gave up, but I didn’t.

店名　どんとこい家
地図　https://maps.app.goo.gl/q7f5Fq6EXtF3ct9n6
住所　神奈川県横浜市保土ケ谷区和田１丁目１１−２５

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うどんそば 関東 Udonsoba
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