0:00 麺処 日の出
URL https://youtu.be/q_vvsYd21yw
地図 https://goo.gl/maps/se1HLSw3s9cyhD12A
住所 兵庫県尼崎市七松町1-3-1
40:06 田そば(DENSOBA)【10/31で閉店】
URL https://youtu.be/fOEz2fmPoY8
地図 https://goo.gl/maps/wTX3k3hNk6xVMi758
住所 東京都中央区日本橋小伝馬町３−７
1:15:21 たなすけ
URL https://youtu.be/SIemHLQ99Z0
地図 https://goo.gl/maps/deGpJpg4sFTBDt7KA
住所 神奈川県横浜市神奈川区西神奈川３丁目７−８
1:39:31 手打ちうどん さいとう
URL https://youtu.be/2Uo8WAcl30k
地図 https://goo.gl/maps/mhYouVKwipqamBA89
住所 京都府京都市左京区下鴨西本町26-2 シャルム下鴨 101
2:15:09 げんき家
URL https://youtu.be/zaOmRkxBRmA
地図 https://goo.gl/maps/XV7CQtkkaHYxW5ym6
住所 大阪府堺市堺区大町東４丁２−３７
うどんそば 日本 Udonsoba
https://www.youtube.com/channel/UCANIayf1dEjRe-AkRJXBlzA
#うどん #天ぷら #日本食
※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります
Nanamatsu-cho, Amagasaki-shi, Hyogo JR Kobe line, Tachibana station The udon restaurant is located in the corner of the shopping mall, in front of the station. Established 21 years ago / Noodle Restaurant Hinode 8:30 am. The owner starts preparing to open the restaurant. Take away for rice bowls are available. Kombu (sea kelp)
The broth is made of round herring, mackerel, mejika fish, and thick dried bonito flakes. The restaurant is open only for lunch time. She is running the restaurant by herself. This broth is used for rice bowls. My youngest son’s been wanting to run this restaurant.
So, I’ve told my husband to keep the recipes for our son. I’m not sure about our son, who’s thinking to leave his current job and to take over this restaurant. Take free This place was a manjyu (steamed bun) shop, when I got married.
The shop used to sell rice cakes and sweet rice dumplings. Since this area has been redeveloped, my husband quit his job and started “Noodle Restaurant Hinode”. He said, “I want to open an udon restaurant as I like noodles.”
I use dried noodles now. (We used to use homemade noodles when my husband was the owner.) My husband was diagnosed with lung cancer 2 years ago (stage 4). He passed away last November. He’s often in my dreams, and the dream’s always about us cooking it the kitchen.
He says nothing, but I feel like he’s trying to tell me that he wants the restaurant to keep going. I know that the restaurant isn’t profitable enough to hire part-time workers, so I was going to run it all by myself anyway.
But it took time to prepare myself to return by the middle of January. The broth’s recipe has been passed down from her husband. These bonito flakes are going to be delivered to the conservation group of dogs and cats.
They seemed happy and told me that they powder the flakes and add into the food, so the dogs and cats eat their food. This broth is used for udon. My husband was strict about his job.
He used to tell me that we need to put the stuff back where it was, so we don’t have to look for it. I’ve never thought “I’m giving up”. There’s no way I’m giving up this restaurant. Daily set meal special / Wakame udon topped with eggs
Wakame udon topped with eggs, small tempura bowl topped with eggs $6.40 / Wakame soba topped with eggs, small tempura bowl topped with eggs $6.80 Set meal, rice bowl, drink, ala carte Hot udon, cold udon, hot soba, cold soba Eggs 5 minutes would be great. Thank you. Fish cakes Thank you. Seaweed fried seaweed
Shiso (Japanese basil) It’ll be ９５０yen. Thank you. Welcome! Hi! Welcome! Sorry about that. Thank you. “Fried Egg Udon” Welcome! Come in. Thank you. Here’s the mountain vegetable soba topped with grated daikon. Welcome! “Sit anywhere” Thank you. Noodle Restaurant Hinode Some of the regular customers help the restaurant while the owner’s busy cooking.
3 bowls of udon? Sure. All the customers you see over there are the regular customers. The curry udon? Sure. “It’s all the same” Curry powder Ankake udon topped with eggs and spicy cod roe. first name Tachibana Shopping Arcade egg rice bowl Thank you. We’re closed. You must be tired. Good job.
We’re open from 12pm and it was a long day. Thank you so much. Thank you! Set meal / Tempura pork cutlet rice bowl & small soba / 800yen I can’t see the order slip without my glasses and can’t even read what I’m writing.
That’s why I try remembering customer’s orders without writing them down. “22? 23 people?” I’m halfway through. Shiso Seaweed Oyakodon (Chicken and egg rice bowl) / 600yen Udon topped with eggs / 600yen Meat udon / 650yen Noodle Restaurant Hinode Tokyo, Japan 3:38 DENSOBA: A day at a standing soba restaurant. Box of love
Special Curry Blue Chili, Red Chili Salt, Japanese peppers Kaeshi soy sauce, Japanese pepper oil Preparation has already started. Mr. Sakamoto, the owner. Crown daisy Tempura fried in sesame oil. Preparations start at around 2:30 or 3:00. It’s usually around that time. Staff: That’s early. That’s right, we open at 6:00.
I have to finish a lot now. I can’t fry tempura once we open. When we had more employees, we could make more later. If we had another employee, we could fry tempura during business hours. Staff: Are you working alone today? Yes, I’m always alone in the morning. I see.
An employee will come around 10am. I’ll be making tempura till then. We prepare and start lunch hours from 11:30. Tempura is carefully fried one by one. Staff: I heard that you used to work in real estate. Yes, I did. I came to see this place before showing customers. I was thinking
About what I can do here. I was looking for good ideas. It was a good chance for me, so I decided to rent it myself. Red Pickled Ginger Soup Ingredients for the broth. Honkare Dried Bonito, Kare Soda Dried Bonito, Kare Dried Mackerel Onion, crown daisy, small shrimp. Making the kakiage. Shrimp Kakiage
Recipe given to me by someone who makes curry with spices. Staff: Does it sell a lot? Yes, it does. I tried it. It’s amazing when you eat it together. It’s delicious. It’s amazing. It’s like a synergy effect. I’m glad I tried. Does the curry have dried bonito flakes inside?
Yes, I use the broth. Sea Bream Fish Sticks Staff: Was the tempura the most difficult? Yes, tempura was the hardest. It’s still hard. Even if I get it right yesterday, it might not go as well today. It’s a mystery. Why do you think that happens?
Sea Bream FIsh Stick and Natto, Sea Bream FIsh Sticks Tempura Prototype of a new product (sakura shrimp) It’s great. They open at 6:00. Prices are as of April 7th, 2023. Customers at the time of opening. Order: Curry Green chili and onion pickles Regular Curry Soup that comes with curry.
Here’s the seaweed and grated yam soba. Here’s the Hanamaki mini curry. Here’s the small shrimp soba. Thank you. Sipping the soup… Eating the soba noodles. He finished it all. Here’s the tempura seiro soba. Washing dishes during spare time. Mini Curry Set Tanuki, Red Pickled Ginger Tempura Staff: Do you come here often? Yes.
I come once a week or a few times every month. I usually get curry and tanuki soba. The curry is delicious. Here’s the red pickled ginger tempura soba. Red pickled ginger tempura soaked in the soup. Adding hot soba water from the counter. He finished it all too! The mini curry set sells well.
Large nihachi soba Here’s the red pickled ginger tempura soba. Tempura and Egg Soba Staff: With crown daisy. You can choose between raw eggs or soft boiled eggs. Raw eggs, please. Tempura and Egg Soba (crown daisy), 810yen, $5.80 I used to come here often, but my company moved.
I came to Kanda after a long time, so I stopped by. Staff: How is it? I love it. 7:46 Many female customers come here too. 8:10, 3 women sit at the counter. Fragrant bonito broth The freshly cooked noodles are delicious… Taking a bite of the crown daisy tempura.
You can get a half size tanuki soba as a set. Spicy Meat BK Soba Here’s the tanuki soba. A stand-up soba restaurant where women can easily enter. Thank you! Here’s the Hanamaki soba. They temporarily close at 9am to prepare for lunch hours. The owner’s former classmate works with him. They open at 11:30.
Here’s the large grated yam soba. Here’s the curry set. Eating the hot soba. The curry made by the owner is delicious! Spicy Morisoba, Mini Curry Spicy Morisoba, Mini Curry It’s like fukujinzuke in Japanese curry. It’s Indian pickles. Japan Kanagawa Udon Tanasuke
The owner comes to work at 10:00. Very little preparation work is done. Serve freshly prepared. The style is to compete with the last minute to serve. We want to serve the freshest food possible. Chicken thigh, maitake mushroom, shimeji mushroom, carrot, deep-fried tofu Kashiwa-meshi rice Go shopping Returned from shopping.
Making salt water while measuring temperature. Brine Check temperature of dough. Udon noodles made of 100% domestic wheat The kneaded dough is allowed to mature for about 4 hours. Udon noodles are not left to be made. Chicken meat for tempura Kaeshi (seasoning) Ginger, garlic, coarsely ground pepper Season well Soda bonito and mackerel
Urume sardine Grilled sardines Dried flying fish broth dried small sardines Making soup stock. Cook for lunch and for dinner. So I always cook a little bit at a time. sardines Bone removed. Tempura is made by twisting kaeshi. Eels are steamed. Tororo (mountain yam) Mix a little cold udon noodle soup stock.
Part-time worker goes to work. Bright and clean interior is handmade by the owner, a former carpenter. 11:17 Udon noodle making Udon noodles are cut and immediately boiled Daily special udon 750yen Daily special tempura 350 yen Cutting eggplant for tempura. Soak in water.
Kake udon 420 yen Curry udon 650 yen (Prices as of the date of the photograph) Meat udon 800 yen Kama-tama udon 480 yen (Prices as of the date of the photograph) Tempura 170 yen and up (Prices as of the date of the photo) 11:30 opening Families arrived as soon as the store opened.
The regulars’ orders came in first. Daily special tempura Sardine tempura Sardine tempura with tempura sauce… Beer goes on from noon… (Staff) Do you come to the restaurant often? I haven’t been here much lately, I generally always order Daily special tempura. Fish is delicious. Even if I don’t see it on the menu,
I’m like, “Do you have any white fish type tempura today?” I always ask. Mini udon set with Oyako-don Tororo egg bukkake, 3 prawn tempura, kashiwameshi rice Pumpkin tempura, children’s set, Oyako-don mini udon set, please. Tempura is deep-fried after receiving order. Oyako-don is made. Use plenty of eggs. green onion Oyakodon is completed.
Set of chilled udon noodles Children’s set ( shrimp tempura is additional ) Kashiwa-meshi Finished with green onion on top! Kashiwa-ten bukake udon noodles (cold) Preparing while processing orders. Regulars arrive. Seats are filled at once. Another part-timer goes to work. Udon noodle is boiled.
Udon noodles with colander, maitake tempura, chikuwa tempura, 2 cold tororo bukkake. Kashiwa-meshi, one draft beer, please. Goya Chanpuru (bitter melon stir-fry) by regulars I make whatever the customer requests, even if it’s not on the menu. dried bonito flakes Bitter melon stir-fry
Bright atmosphere in the restaurant where you can enjoy conversation with regular customers. Tororo bukkake (cold) Maitake mushroom Chikuwa tempura Zaru Udon Fried mozuku tempura Oroshi bukkake udon noodles (hot) Maitake mushroom tempura, squid tempura Mozuku Tempura Udon, Tempura, Bowl of rice Cooking is done by one owner.
Daily special udon Unagi (eel) and Tororo Bukkake Sansho (Japanese pepper) Oh! This is amazing. Chikuwa egg tempura udon noodles, kashi-wa tempura Udon noodles with meat and Cold tororo egg bukkake, please. Udon noodles with meat Elegant soup stock and delicious udon noodles, Tempura is crispy and delicious, It’s the best.
The owner is a nice guy. (Staff) Is it a cold menu today? Yes, it is. It’s hot today. Yes, it is. Thoughts? It was delicious. Vegetable tempura Negi Char-siu pork Rice bowl with Taiwanese minced meat for regular customers 3 people visit store
One bowl of pork cutlet served on top of rice, one bowl of cod roe rice Kakiage, Maitake tempura, Kashiwa tempura, Ika tempura, please. Chikuwa tempura, Egg tempura (Staff) Do you come here often? I come often. Udon restaurant is rare. Udon shop is common in Kansai area.
There are many soba restaurants in kanto area. Do you have a favorite menu? Chikuwa egg tempura Negitoro (Negi Toro) Kakiage udon order Kakiage Food arrived. Sipping firm udon noodles, Kakiage is soaked in broth and eaten. It is not the kind of work to show. It’s not like that at all.
(Regular) You are doing a wonderful job. Thanks for the food! Thank you every time. Thank you very much. Udon noodles with meat 800 yen (Price as of the date of the photo) Beef seasoned sweet and spicy Freshly made! Firm udon noodles are delicious!
Kashiwa-ten 200yen The batter is crispy and well seasoned. (Price as of the date of photo) Shichimi (seven spices) Oyako-don 600yen (Price as of the date of the photo) Egg with wonderful thickening Tender and big chicken Shichimi goes well with oyako-don. (Staff) Are you mostly regulars? Yes, they are.
Not a good way to put it, Customers come to us because they know this is the kind of place they want to go. Like a major udon shop, it comes right out when you ask for it, It’s not that kind of restaurant.
Customers know that my style is to make it just in time to serve it like this. Sometimes I let the employees who can do it fry the tempura, Basically, I do all the cooking by myself. I have to work with the whole process to run it well.
She comes to the store when there are no customers like this, She comes to work only occasionally now. She has been working for about four full years now. Four years ago now, I was just training her. The technology was terrible in the beginning. It was really terrible. w It was really bad. w
About a kilo of udon left over from the lunchtime business is all eaten by the employees as bribes. Bribes for part-time workers Kashiwa-ten Itadakimasu! Heavy. Very heavy. I’ll take it! (Staff) That’s not half the amount. Yes, it is. I’ll take it. But I think everyone will eat it up in no time.
(Owner) Not everyone can eat it, right? I think you can eat it. You were such an eatable person, weren’t you? I have a very large stomach. I don’t usually eat this much. I don’t eat, I don’t eat. I eat a lot only when I am allowed to eat. Thanks for the food!
“A restaurant with part-time bomb-eaters.” The owner is no longer relevant to this video! What do you mean…? it will be. “A restaurant where the amount of bribes are incredible.” The sales style is no longer relevant to the video. I feel like I’m being snatched away from the show.
(Part-time) No, no. That’s not true. I don’t know if this scene video will be used. I’m pretty sure this scene will be adopted. ww (Staff) You ate through it with quite a bit of time to spare, didn’t you? That’s right. My stomach is not in pain yet. I think this is something too,
Including the scene I just described, Edit it into a nice video as you like. Whenever I have extra udon, I always get to eat it, In those cases, we are fed a lot. (Owner) I still want my employees to be happy. If only one or two balls are left,
I say, “I’m sorry I’m low today.” I say “I’m sorry this is all I have.” I’m happy to be in business for the store, I’m sorry about that when she’s there. Thanks for your help. Thank you very much. Thanks for your time. Kitaoji-dori, Sakyo-ku, Kyoto Handmade Udon Saito
Preparations start at 7 am. They opened last year. A day at an udon restaurant starts from making the soup. Except for Saturdays and Sundays, the place is run by one person. I filmed the owner at work. I started in the food industry when I was 33. Until then, our family was running
A construction business. Mainly for interior. That’s what I did with my dad. After working at a soba restaurant and cafeteria, I also worked at a shared kitchen. Then, I opened this udon restaurant last year. I learned how to make soup during my training.
I mix and adjust the soup from the first and second rounds. Chicken Beef I use a wine cooler instead of an aging room. Beef tendon They open at 10am. Udon with All Toppings (cold) The noodles are chewy but thin. It’s very good. It’s refreshing and I like it.
Conger Eel Tempura Bowl + Small Udon (hot) Beef Tendon Curry Udon Kitsune Udon 2 pieces and Curry Udon that will give you energy Aiyo~ Osaka, Japan “Genkiya” Boasting springy, transparent noodles Noodles are thin It’s chewy Is delicious It’s so delicious Specially made curry udon that gives you energy Customer) Big
Osaka, Japan 6 minutes on foot from Shukuin Station on the Hankai Railway Established in 1985 Genkiya 8:25 shopkeeper attendance Feel the warmth of wood Spacious shop I will make udon from now on Then I take the dashi stock. Preparation starting with udon making Separate the yolk and white brine add yolk
Noodles have texture and gloss (founded) in 1985 Just like that, Hanshin finally became number one in Japan. The year of the three legendary back screens Bath, Okada, Kakefu when it was 25 or 26 Preparation of oden I don’t eat oden during the day.
Oden is prepared from noon I’ll be on time from 5:00 in the evening From 1:00 or 2:00 I can do it in about 4-5 hours Urume sardine and mackerel mixed dashi about 3 days I’ll let you sleep in the refrigerator. I think that’s exactly what it feels like
Apply pressure repeatedly For a chewy and chewy texture use two types of oil Salad oil gives it a light taste, and white shark oil adds richness and flavor. Better to cut by pulling easy to cut 10:00 Preparation of oden for the night menu Preparation of quick rice weekdays only
Udon for free Quick rice is served in service Tenkasu It’s for meat udon make a barb soy sauce, mirin (Where did the store name come from?) Do you know the genius Takeshi’s energetic TV!! Burned about 40 years ago because it was popular then my parents “You’re fine, so it’s a ‘genki house’.”
That simple reason Employee and his wife go to work watering routine When I was younger I didn’t care I wish I was old don’t worry Visit reservation Open at 11:30 Meat and kelp udon 960 yen Special energetic udon 1460 yen Plum bukkake udon 910 yen Others bowl 910 yen
Summer limited menu grated radish udon 850 yen 1 person visit Bukkake udon (topped with grilled meat), rice Ginger, tenkasu Bukkake udon (broiled meat topping) The slippery udon is the best… It’s tattered If there is good water beautifully firm make delicious noodles welcome~ Tempura Udon It’s tempura udon! Tempura Udon
Sorry I made you wait It’s tempura udon Taste noodles with dashi lunch time I’m happy that it comes with free and quick rice. It’s grated udon! Staff) What did you order? Broiled meat topping for bukkake udon the meat is fragrant It was delicious with the soup stock. I came yesterday
I asked for the same Tempura Udon Comes out freshly fried Noodles are thin It’s chewy i like it here I will come here and there 1 car can be parked in front of the store 3 people visit Special Curry Udon, Kitsune Udon 2
Kitsune Udon 2 pieces and Curry Udon that will give you energy Aiyo~ Meat and kelp udon Service is fast rice Kitsune Udon Specially made curry udon that gives you energy Customer) Big Ume Bukkake Udon Dashi soup after all totally different Is delicious It’s the best ever quite true without flattery
(Noodles) don’t feel like udon It’s chewy and delicious Five pieces of boiled tempura, please. 12:32 Wife supports peak time! Pot fried tempura udon I’ll enjoy having this delicious Mmmm delicious! Egg and udon noodles Awesome Staff) How is the taste? Is delicious It’s so delicious Staff) Do you often come?
I come often in my neighborhood I have you bring me for night business simmer the oden Thanks for the meal! Chilled kitsune udon and Ume Oroshi Soba Special energetic udon 1460 yen Others bowl 910 yen *Donburi menu is open at night, only on Saturdays and Sundays
Oden Daikon radish, egg, potato 150 yen each *Night only menu Oden with dashi broth so easy to cut with chopsticks Radish with flavor egg
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