Inside Look at 88 years old grandma’s Udon Restaurant in Japan | Paolo from Tokyo

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THIS IS A DAY IN THE LIFE OF LOCAL UDON NOODLE RESTAURANT IN JAPAN MASAKO She is the owner of a local udon noodle restaurant that is loved by locals When did you start this udon restaurant? I started 57 years ago I put salt in this

Do you perform preparations every morning at this time? Previously from 3 o’clock I made two sets before. I’m only making one set now, so I start at 4 o’clock. This water cannot be too hot or too cold If there is not enough salt, the dough will become too soft

Why did you start this restaurant? Because there used to be no restaurants around here. I chose udon because my family liked udon. It’s hard to knead this dough. If the dough is too hard, it will break when made into noodles. The dough should be about as soft as your earlobe.

It’s easy if you use a machine But it tastes better if it’s made by someone else. Yeah I repeat the process, kneading the dough three times to make it delicious. Before, I wrapped the dough with a wet cloth. Now I put the dough in a plastic bag like this and leave it sitting.

Next, I make (Japanese) dashi (broth)tting. These are dried bonito shavings Do you have any difficulties to run this restaurant? Nothing because I’m already used to it I make soup without measuring the seasonings anymore. You can do that because you have lots of experience. Yes, I can do it by feeling.

A nearby farmer is growing green onions. She brought these green onions for me. Do you live with your family? Yeah I live with my family. My son and his wife Do you have grandchildren? Yeah, they live in Tokyo How old are they? The eldest one is 29 years old

The younger one is 24 years old Do you see your grandchildren regularly? My youngest grandchild comes home every week. She comes on Friday night and leaves on Sunday night I heard that a regular customer has passed away. I heard it yesterday. The funeral just ended the day before yesterday.

She often came to this restaurant almost every day She came right when this restaurant opened. The dough is good I repeat this process Is it to make the noodle more chewy? Yeah, the noodle become more delicious And the noodle would not be broken The dough is still lumpy, right?

The more you knead the dough, the smoother it becomes. After kneading it for the last time, let it sit for 10 to 15 minutes. Then step on the dough with your foot. The dough is getting better The dough is getting smooth How old are you? I’m almost 90 years old. 88 years old

When I started this business, I was still young What kind of customers came to this restaurant at that time? There’s a factory near the restaurant. I was really busy at that time. There was no place to eat around here, so there were no convenience stores at that time

A lot of people gather here at noon. At that time, the restaurant was open until night, so it was busy. Current business hours are from 11 am to 2 pm, right? Yeah I can hear the bell. The temple bell rings at 6 o’clock. Turn it over and step on the dough again.

Have you seen the news about hurricanes abroad? This is how you stretch the dough What makes you happy about running this restaurant? I’ve been running this restaurant for a long time. I can see someone I hadn’t seen for a long time

The other day, I saw a customer who hadn’t been here in 15 years. Do you remember the customer’s face? Yeah, and the customers remember me as well and come to this restaurant He said he came because he heard that the restaurant was still open.

If working for a company, some people end up moving far away due to transfers. How long do you want to continue to run this restaurant? I’m not sure, but as long as possible Stretch the dough to about the width of this stick. It’s difficult to cut noodles Today’s noodles are a little thick

What are you making? Kakiage, a type of tempura that uses small pieces of seafood, or vegetable or both. Ingredients are squid, onion, and green onion Now squid is expensive I wonder why we can’t catch a lot of squid. The sizes are also smalll

Today I would like to order niku udon which literally means meat udon