Eating 1,300 bowls of ramen a year! Even nutritionists are astonished… The life of “Jiro Lover Man” who never gives up on his health and ramen!

He serves more than 1,300 bowls of Ramen Jiro a year. And there is a man who has consumed at least two bowls of ramen every day for more than 500 days, sometimes as many as 13 bowls. His name is “Jiro Lover Man,” and he is well known among ramen freaks for his daily food reports on X (formerly Twitter) that are full of love for Jiro.

However, his eating habits are out of the ordinary. On weekdays, three to four bowls of ramen a day is the norm, and after work, he sits at the Jiro counter in his suit. On weekends and holidays, he sometimes enjoys a “special course” of six cups. What is surprising is that he has been able to maintain his health while living this extraordinary diet. How does he do it?　When we asked him for an interview, he revealed his astonishing lifestyle.

One bowl of Jiro is not enough to tell the story of how he first encountered Jiro and became hooked on it.

The first time I tried Ramen Jiro was in 2012 at the Shinjuku Kotakibashi-dori branch, which my best friend took me to. But to be honest, I wasn’t that into it on my first try (laughs). But I was attracted to the atmosphere and the unique culture of the restaurant.

His first experience at Ramen Jiro. For Mr. Man who loves ramen Jiro, it was by no means a “shocking taste. Indeed, everyone is overwhelmed by the amount of ramen in front of them. The aroma of garlic, the uniquely rich broth, and the thick noodles with a rough texture (……). However, the more you eat, the more addictive it becomes!

Even Mr. Man, who loves Jiro’s straight lineage, fell in love with the “charm of Jiro” as he kept coming back for more. The decisive moment was his encounter with the Meguro branch.

The moment I ate at the Meguro branch, I thought, ‘What?　It was a shock to me. I was shocked. The richness of the soup, the elasticity of the noodles, the umami of the pork–it had a completely different character from the first time I tried it at the Shinjuku Kotakibashi-dori branch.

The Meguro branch has a strong flavor of soy sauce sauce sauce, and the pork abura (flavor of the pork) is directly conveyed to the customers. Knowing the individuality of each store, I was convinced that Jiro can’t be described in just one bowl.

As he speaks so matter-of-factly, there is no hint of the intemperance that comes from eating ramen every day. His skin is glowing and he has no excess fat. He is “proud to be a Giroian,” which includes studying what he eats and maintaining optimum conditions.

Let me explain. Ramen Jiro originated in the Mita Main Restaurant, which was established in 1968 and spread throughout the country as employees trained at the main restaurant divided the business into “noren (curtain) shops. These are the “direct lineage stores.

In recent years, the “Jiro-kei Ramen” genre has been spreading, but “Shikei-Shops” are clearly distinguished from “Jiro-kei Ramen” and refer only to stores that are descended from Mita’s head office. Currently, there are 23 Shokkei-ya stores in Tokyo. There are currently 23 directly-affiliated restaurants in Tokyo, as well as in Hokkaido, Miyagi, Niigata, Kyoto, and other areas, for a total of 44 nationwide.

The man who became fascinated with Jiro, Mr. Jiro Lover Man, began a full-fledged tour of all the Jiro restaurants in Japan as soon as he entered university.

The more he learned about the differences, the more he became interested in them. The more I learned about the differences, the more I wanted to compare them. So, when I went to college, I decided, “I’m going to visit all the directly-affiliated restaurants in Japan! I made up my mind to do so. My pilgrimage to Jiro’s began.