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  • This is amazing! ICHIRAN

This is amazing! Ichiran

The commitment is incredible

ラーメンが最も美味しく感じる温度バランスになるよう、各食材・備品の温度管理を徹底しております。スープの温度を下げないよう、どんぶりは常に一定の温度で温められております。出汁、あぶら、スープにおいても各食材における適正温度を常に保ち、4時間に1回程度必ず測定します。
Also, only as much chashu (roasted pork fillets) as is needed is warmed in a special device, and it is never added to the ramen cold. Because very fresh onions bring down the temperature of the ramen, they are added last, just before serving. If additional onions, kikurage mushrooms or nori are ordered, we serve them on a separate dish so as not to affect the temperature of the ramen, and we carefully control the temperature until the last moment before serving to the customer.

Because every bowl we serve is the best it can be, in terms of the ingredients, manufacturing, and cooking, we will not compromise on the "beauty of presentation". When the ramen is served beautifully, the cooks compliment each other and help each other to enhance their skills.

Because "quality" is the most important factor when buying ingredients, we believe that every second counts and manage the order in which deliveries arrive, so that items that need it can be refrigerated as soon as possible. And in order to prevent the food from getting damaged, ingredients are not taken out of the refrigerator until the last possible moment.

"Soup stock" is kept in a pot at a constant temperature, and we maintain perfect taste quality, considering even the trace amount of steam that condenses on the lid.

We care about things that might seem pointless. For example, if chashu is mistakenly added to an order that doesn't include it, even if only for a split second, that ramen will be different from the customer's requested taste, so we will not serve it to the customer. In the same way, we would not serve a bowl where there was a mixup between green onions and white onions.

 

To keep the restaurant hygienic

At ICHIRAN, hygiene control is so thorough that you might think, "surely they don't have to go that far..."
Unfortunately, we can't make it public because it's a trade secret, but we maintain a level of cleanliness that would overturn the conventional image of a ramen shop.

一般的にラーメン店の厨房は、油でベトベトしていると思われがちですが、一蘭の厨房は常に清潔で徹底的に清掃されております。1時間毎、4時間毎、12時間毎、1日毎、1週間毎、2週間毎、1ヶ月毎...など、各清掃箇所によって清掃周期が定められており、清掃漏れのないようチェック体制を徹底しております。 清掃完了後は、to make sure nothing is missed.

換気

一蘭では、より衛生的な店内で美味しいラーメンをお召し上がりいただくため、空気環境にも細心の注意を払っております。たとえ地下にある窓のない店舗でも、1時間に6回は店内の空気が完全に入れ替わる換気システムを導入しております。

国内の一蘭全店舗にて「一蘭モデル」とした衛生管理に取り組んでいます。具体的には手指衛生の徹底やアルコール消毒液の設置、お客様および従業員が触れやすい場所(食券機、出入り口ドアなど)において1時間に1回以上のアルコール消毒などを行っております。
各店舗の従業員が4時間に1回程度、お客様と同じラーメンを食べ、誰がいつ食べたかをすべて記録として残しております。お客様から不調のご連絡をいただいた場合は、当日同じ時間帯に試食した従業員に体調の聞き取りを行い、原因究明に努めております。
また、麺、スープ、チャーシューなどすべての食材は菌検査を行い、安全を確認できたもののみ出荷しております。HACCPやISO22000に準じ、工場から出荷する際には同じ食材をサンプルとして製造工場に保管し、万が一問題が発生した際には、保管食材を確認し原因究明できる体制を整えております。
これらの徹底した衛生管理を行うことにより、創業以来一度も食中毒などの食品衛生事故をおこした事はございません。

Because moisture is a breeding ground for bacteria, there is hardly any on the floor of the kitchen. Even when draining the hot water from noodles, or when carrying washed dishes, we are careful not to let water get on the floor. If water does drop, we wipe it off quickly using a wiper installed in the kitchen, and it flows into a drain.

At ICHIRAN we believe that the important things when designing a store are selecting building materials that are less likely to lead to pest outbreaks and keeping the interior clean. In the unlikely event that a pest is found, not only do we exterminate that one culprit, but we also locate the nest and thoroughly eliminate all pests.

厨房で利用するダスターは決められた細かな頻度で洗浄・漂白を行っております。また、すべてのダスターは2週間毎に未使用のものと交換されます。無駄のない動きまでもマニュアル化し、誰でも隅々まで拭き取れるようにしております。

ICHIRAN's toilets are cleaned at least once every hour and toilet floors are cleaned once every 4 hours.
The staff frequently look around the toilets and clean up any dirt they find.

何かの作業後はもちろんその他、最低1時間に1回以上する事を義務付けております。さらに、従業員は勤務前に全員で爪の長さのチェックを行っております。勤務開始前だけでなく、休憩終了後なども厨房に入る前は必ず手を洗い、殺菌スプレーを手に吹きかけます。菌検査担当者が様々な消毒液を比較検討した上で最適なものを全店舗に導入しております。

Every employee is provided with their own uniforms and they are obliged to wash them every day. Employees are prohibited from borrowing, lending or re-using their uniforms, and every employee works in a clean uniform every day.

手に怪我をしている従業員は、厨房で調理することはできません。傷口から出た雑菌が食材に付着するのを防ぐため、完治するまではたとえ絆創膏を貼っていても調理することは許されません。

ISO22000を取得

ISO22000登録証

安心安全が国際的に認められた一蘭

In April 2015, ICHIRAN Inc. became the first ramen producer to ever receive the ISO22000 certification, which is an international accreditation certified by the PJR in relation to ingredients and food quality standards. ISO22000 is a standard that is implemented to protect the entire structure of the food chain (at every step from the producers of the ingredients all the way to the consumer). It is a standard developed by combining both ISO9001 and HACCP (Hazard Analysis and Critical Control Point) concepts. With this, our company's ramen-making system is now internationally recognized as being safe and secure.※PJR[リンク]調べによる(認証範囲:株式会社一蘭 お客様相談室、有限会社一蘭)

品質管理の徹底と今後の海外展開

The establishment of a consistent quality and production management system from the point of manufacture to the point of sale is a critical requirement that the food industry is seeking to acquire more and more. Furthermore, as HACCP has moved to become compulsory internationally, ICHIRAN has moved forward more pro-actively by obtaining the ISO22000 qualification so that it will provide ICHIRAN with more momentum expanding its business overseas in the future.

さらなる高みを目指して

Since our founding, ICHIRAN has sincerely strived to provide a ramen that is delicious, safe, and provides a deep feeling of satisfaction to the customer. This kind of daily patient effort continues to pay dividends, and now we are at the vanguard of the ramen industry by being the first to acquire ISO22000. Based on future international standards, we aim to improve the production and provision of our ramen as well as the satisfaction of our customers, and continue to provide safe and delicious ramen as the "#1 company that researches tonkotsu ramen the in the world".

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