20歳の看板店長が作る、家系×次郎系の最強ラーメン🐺🍜 【茨城　らぁーめん満帆家】大学に通いながら、深夜の製麺・仕込みまでラーメンに全力投球する20歳のあっちゃん店長を取材！スープ・麺・チャーシューすべて自家製というこだわりっぷり。今回食べたのは、家系と次郎系のいいとこどりをした一杯！【家系】豚骨と醤油を合わせた、コクと旨みがずっしり乗ったスープ。横浜発祥のスタイルで、濃厚なのにどこか懐かしい味わいが特徴。【次郎系】もやしもりもり・ニンニクがっつり・麺はワシワシの極太。ボリュームと刺激が売りの、食べごたえ全振りスタイル。この2つが合わさると、濃厚スープに野菜の甘みとニンニクの香りが加わって最強になる。ガッツリなのに最後まで飽きない、癖になる一杯。将来の夢はアメリカで店を持つこと。そんな夢を持った店長が丁寧に作るラーメンは、味以上のものがある。ごちそうさまでした🐺 🚃ひたち野うしく駅から徒歩約15分 📍 茨城県牛久市ひたち野東3-1-3 ⏰ 朝：8:30〜10:45（土日のみ）昼：11:00〜14:00 夜：17:30〜20:30 定休日：なし #茨城グルメ #ラーメン #japanesefood The ultimate bowl from a 20-year-old owner — ie-kei meets Jiro-style 🐺🍜 【Ibaraki — らぁーめん満帆家 (Ramen Manpoya)】 Meet Achan — a 20-year-old juggling university while spending every free moment on ramen: late-night noodle-making, prep work, all of it. Broth, noodles, chashu — all made in-house from scratch. This bowl is the best of both worlds: ie-kei and Jiro-style, combined. 【Ie-kei style】 A tonkotsu soy broth that's rich, deeply savory, and full of umami. Born in Yokohama, this style is bold and intense — but with a familiar warmth that keeps you coming back. 【Jiro style】 Mountain of bean sprouts. Heavy on the garlic. Thick, chewy noodles that push back. Maximum volume, maximum impact — the style that goes all-in on satisfaction. Put them together and something clicks: the rich broth takes on the sweetness of the vegetables and the punch of the garlic, and suddenly you have a bowl you can't stop eating. She's building toward a dream of opening a restaurant in America one day. There's something extra in a bowl made by someone working toward that. 🚃 Approx. 15-min walk from Hitachinoushiku Station 📍 3-1-3 Hitachino Higashi, Ushiku City, Ibaraki ⏰ Morning: 8:30–10:45 (Sat & Sun only) Lunch: 11:00–14:00 Evening: 17:30–20:30 🗓 No regular closing days - @wolf.0313