The Small Tokyo Noodle Factory Making Michelin Star Ramen | Local Process | Condé Nast Traveler

Asakusu Kaikaro in Tokyo is a small noodle factory with a big reputation, supplying noodles to Michelin-starred restaurants around Japan. For nearly 75 years, the factory has been making its noodles the same way and at just 1,400 square feet and 56 employees, they produce an impressive 30,000 to 40,000 batches daily. Take a closer look at the process behind creating such a delicious product.
Director: Hiatt Woods; Ryoto Matsuda
Director of Photography: Yohei Kashiwada
Editor: Brady Jackson
Producer: Jin Kameno
Senior Producer: Alyssa Marino
Line Producer: Joseph Buscemi
Associate Producer: Brandon Fuhr
Production Manager: Melissa Heber
Production Coordinator: Fernando Davila
Camera Operator: Naoki Shimakawa
Audio Engineer: Naoki Shimakawa
Post Production Supervisor: Andrew Montague
Post Production Coordinator: Holly Frew
Supervising Editor: Christina Mankellow
Assistant Editor: Fynn Lithgow
Still haven’t subscribed to Condé Nast Traveler on UA-cam? ►► bit.ly/cntraveleryoutubesub
ABOUT CONDE NAST TRAVELER
Expert travel tips, destination guides, videos, and the best of food, fashion, and design from around the world.

[@tabiasobi]

Just as impressive as the variety of noodles and wraps is how clean the place is.

[@samanthaberendt]

love this peaceful, pleasent, video so much

[@ismaelhall3990]

impressive

[@gleglegl0]

What's up with this intro music? Join us in this decade, Conde naste. No one uses this music anymore.