Watch: Running a Ramen Shop Is Grueling Work

September 25, 2016 - running watch

With ramen gaining augmenting recognition around a globe, many a caf� competence consider opening a noodle-centric grill would be a surefire approach to an easy fortune. But, as this video shows, owning a ramen emporium is no picnic. In fact, it appears to be uninterrupted earthy work.

A anecdotist tells a story of Kunimoto, owners of Mengokoro Kunimoto in Tokyo. “What kind of hours does he work?” asks a narrator. “8 a.m. to 11:30 p.m., 6 days a week.” And that work doesn’t stop; Kunimoto isn’t holding any breaks. He purchases uninformed noodles, though all else is done from scratch. When he isn’t cooking, he’s cleaning.

Is all of a tough work value it? Apparently so. Kunimoto says if he had a co-worker to share a load, he wouldn’t cut behind on his work schedule. Instead, he’d open another shop. Watch a above video for a full story.

• What Owning a Ramen Restaurant in Japan is Like [YouTube]

• All Video Interludes [E]


Watch: Where Ramen Noodles Come From

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