"Ah, are you the chef of 'Ichiran Ramen', Yuji Yamagishi, please come with me!" greeted the staff member with the stud earrings, guiding the visitor with his suitcase and handing over his business card to the lounge where he was.

This was the first time Yamagishi had come to the TV studio.

To say that the old classmate Lin Daye's style of doing things is really vigorous, the last time he said that he was going to participate in a TV show of food showdown, I didn't expect to notify him to go to the scene to record the show so soon.

Yuji Yamagishi was nervous in his heart, and more strictly speaking, he even refused and rejected the recording of this show.

There is only one reason - because the opponent is not generally strong.

Speaking of the opponent of today's showdown, it was mentioned in the letter of introduction materials and process description sent by the program team before.

When the store manager Yamagishi opened the envelope and saw the name of the store, his hand shook and the envelope and stationery fell to the ground at once.

"I'm not dazzled, am I?"

This was Yamagishi's biggest feeling at that time.

Because what impressed me was that at that time, in order to confirm that it was the name of the store that made people sweat coldly, he picked up the letter paper and stared at it for another ten minutes!

The god of ramen is the founder of this "Takatsuken" ramen shop, Kazuo Kishi!

He is said to be the originator of Japanese tsukemen and is an absolute leader in the ramen world.

When Yamagishi was a student at Yamate University, he visited the main restaurant in Higashi-Ikebukuro, but before he even entered the restaurant, he was frightened by the long queue of diners waiting to enter.

People in the island country like to queue up, but it was around 11 a.m. on a weekday.

The queue of more than 100 people is too long.

Are there so many people who don't have to go to work near Higashiikebukuro?

When he entered the line of more than 100 people, he realized that many people had come here from other districts or even from other prefectures to try the signature skills of the "god of ramen".

The biggest reason why everyone talks about the "god of ramen" is that he has created a new era of neon ramen.

To put it simply, he has taken the operation of a ramen shop and the process of making ramen to a new level that no one has ever set foot before.

To be honest, the invention of "tsukemen" is just a by-product of Kazuo Kishi's "ramen genius" on the road of invention and innovation.

It is said that he was born into a wealthy family in Nagano Prefecture, and he did not lack food and clothing since he was a child, but he did not choose to get ahead or have a comfortable and stable life, but insisted on going to Beijing to enter a ramen shop as a "training apprentice".

There is a saying in the food industry that "sushi restaurants sharpen knives for one year and cook rice for three years", which means that if you want to learn the essence of cooking, you need to repeat a lot of boring basic work.

Because of this characteristic of the industry, there is of course an unattainable gap between "apprenticeship" and "independent shop" in ramen shops. Although the number is only an approximation of the degree of difficulty, it will take at least 10 years to become a master chef in the food industry.

But Kazuo Kishi actually did it in only three years.

His secret has nothing to do with his personality, and according to rumors, a big reason why he is so stubborn in the ramen field is because of the person he loves, Kishi's distant cousin. For Kazuo, for his ramen-loving cousin and lover, he can give his whole heart.

So Kishi Kazuo is actually making ramen with love, and his wholehearted love is integrated into the noodles.

Many people come here for the greater purpose of this food making intentions and ingenuity, and want to taste the "taste of love".

Yamagishi didn't come here for the backstory, but when he first saw the "Ta Sheng Ken Signature Dipping Noodles" that was served, he seemed to understand something.

The water-filtered noodles are crystal clear and exude an alluring glow. The soup used for dipping noodles is mellow and rich, and the rich aroma of the soup with large bones and miso reveals a slight flavor unique to the fish sauce, which makes people salivate just by feeling the taste. The dishes are also just right, the egg yolk of the cut sauce egg is orange and semi-solidified, which is the kind of classic hot spring state that is cooked in the right heat; the seaweed is roasted over the fire, exuding the smell of the sea breeze on the rocky shore; the dried bamboo shoots and the tips of the bamboo shoots are marinated and fried one by one, complementing the fresh green chives and shallots next to them; and the most attractive thing is the two tempting slices of large barbecued pork—— The fat and thin pork belly is stewed and then grilled, and the vertical muscle texture is quickly cut into two large slices, and from the cross-section, you can see that the rich gravy is locked inside, so that anyone who looks at it can't help but move their index fingers.

When Yamagishi picked up a pair of noodles with chopsticks and swept them briskly through the soup to his mouth, all the delicious signals that he had felt with his sense of sight and smell were overshadowed by his sense of taste, and the pleasure of chewing gluten noodles in the refreshing soup made him unforgettable for a long time afterward.

The smooth chewiness of the noodles and the delicious taste of the dipping soup are stacked in Yamagishi's mouth, and then amplified, leaving him in awe and want to stop at the same time.

And he can be 100% sure that this noodle is definitely handmade by Kazuo Kishi and processed by a special process, otherwise it would not be so chewy while maintaining the unique smoothness of swallowing.

Not to mention the salty aroma of the eggs, the crispiness of the seaweed, the refreshing taste of the tender bamboo shoots, the refreshing taste of the chives, and the gravy of the two large slices of barbecued pork splashing in the mouth.

The god of ramen, well deserved!

Yamagishi looked at the empty dishes, and silently said in a voice of admiration and admiration from his heart: Thank you for your hospitality!

Facing Chef Kazuo Kishi, who is hidden in the back kitchen door, and even facing his beloved cousin!

This bowl of ramen full of love really lives up to its name!

Since then, Yamagishi has had an idol in his heart!

But now, the food duel opponent who was dragged by Linda to the TV station to record the show is actually the god of ramen in his heart?!

This strength is too disparity, isn't it?

Although "Yilan" is now on the rise in all aspects, how can he be the opponent of "Ramen God" Kazuo Kishi?

Yuji Yamagishi and Kazuo on the other side, from the fame and name, have already won and lost, and the judgment has been made, right?

How can "Xiongji" be compared with "Yixiong"?

Lin Daya is this guy, he can't be unaware of the name of the "God of Ramen", right?

What kind of crushing and clamping does he want "Yilan" to accept in front of "Da Shengxuan"? !

Who knew that when Yuji Yamagishi told Linda about his concerns and thoughts, he just smiled slightly and said lightly:

"You just have to do what you have to do!

Doesn't that mean you didn't say the same?

What's the difference with you? You're not the "god of ramen"!

Haven't you ever eaten the dipping noodles of "Da Sheng Xuan"?

Is it reliable?

I'm really worried......