肉厚とんかつ味噌うどんが爆売れする愛知岡崎の大衆うどん店の1日。愛知うどん店5選

肉厚とんかつ味噌うどんが爆売れする愛知岡崎の大衆うどん店の1日。愛知うどん店5選

Tonkatsu Hachijo Miso Udon Katsu Don Koro Katsu Udon Aichi Prefecture, Okazaki City
Handmade Udon Noodles “Ichiyoshi” That’s amazing! The miso is great! It was delicious! Made with Okazaki’s famous “Hachijo miso,”
the shop’s signature udon noodles This is the previous generation He loved his work, you know. He was a craftsman, wasn’t he? Remembering the late previous generation
The second generation preserves that flavor and carries it on. With the couple’s teamwork
A warm and cozy udon shop Aichi Prefecture, Okazaki City
Aichi Ring Railway Line, 3-minute walk from Kitakawaguchi Station Ichiyoshi Three cars in front of the store About 10 cars can be parked behind the convenience store. A family-run hand-made udon noodle shop operated by two generations for nearly 50 years
Menus featuring miso paste from Okazaki are popular 5:25
Start of preparation Second-generation owner, Mr. Sato (52) Staff: How long has the business been around? If you include the time we were at a different store, It’s been almost 50 years.　 It’s been about 46 years since I moved here. Last year, my predecessor (the shop owner’s father) passed away. and I had been entrusted with the noodle-making work even before that. People back then were pretty tough,
and I’m amazed they managed to grow it this big. This is about how much we can do in a busy day. Since I’m doing this alone, there’s a limit to what I can do. Making homemade hand-made udon noodles To do two tasks at once,
Moving back and forth between the kitchen Removing the kelp used to make the broth Make broth with bonito flakes and skipjack tuna in addition to the kelp. The noodle-making process is repeated. It’s detailed work. The things the previous generation did There’s a lot of it, isn’t there? You don’t realize it until they’re gone. Take the water out. Prepare the donburi sauce Rock sugar mirin light soy sauce Chicken skin Umami seasoning Bonito broth Remove the broth from the container and strain it. Filtered broth
Prepare two types of sauce: white sauce and red sauce Return the strained broth to make red broth Rock sugar Light soy sauce White dashi Mirin Japanese sake Heat it up to burn off the alcohol, then add it to the pot. Red sauce Alright! Want some? Is that okay? I received the finished red sauce. The broth has a rich flavor and a smooth, gentle taste. Transfer the finished red sauce to a container and strain it. Add the red sauce to Okazaki’s famous Hachijo miso. Enjoy the umami of the broth and the richness of Hachijo miso
“Ichiyoshi” pride and joy, special Hachijo miso soup Making the second broth
Used for miso soup and other dishes This is red miso soup. Staff: Thank you very much. I had breakfast. Warming up with red miso soup made with freshly prepared broth. It’s cool today,
so maybe it’ll be busy. Move to the noodle-making area next to the store entrance. This is the previous owner. The previous owner (the shop owner’s father) who passed away last year. He was a man who loved his work, you know. He was a craftsman, wasn’t he? He was really… Back in the day, they used to make them really big. In the old days, It was probably about three times this size. Cut the stretched noodles. Continue kneading the noodles until just before opening time The shop owner’s mother (the previous owner’s wife) Decorated on each table inside the store Married the previous owner at the age of 24 I started a business from scratch. I really started from scratch. That kid (the shop owner) used to carry me on his back all day
and running the shop That was just the way things were back then. My son and daughter-in-law are doing a great job. I’m truly grateful. Place the flowers you arranged on each table. The previous proprietress also prepared breakfast The previous proprietress also helped with the opening preparations. Cooking rice 9:40
The second-generation proprietress (the shop owner’s wife) goes shopping and arrives at work. White onion Pickles Fried tofu Nori seaweed, etc.
are being put into a can received as a souvenir from an employee. This size is just right, you know. It’s easy to use, and this part too. The previous model was difficult to open as it was. so he added a handle here. Tantan’s mince Staff: Is this prepared at the store? Yes It’s pretty spicy, but it’s popular. Crush the ice Garnish for tempura assortment Making fried batter balls Clean every corner of the store Look at the menu Hachijo Miso Udon (with meat) 900 yen
Rikkyo Hachijo Miso Udon (with three mochi) 950 yen Egg-drop udon 900 yen
Cutlet Curry Udon 1200 yen Topping: Mochi 140 yen
Topping: Tan-tan 170 yen Spicy Closed
Wednesday, Thursday Business Hours
11:00 AM to 3:00 PM
5:00 PM to 9:00 PM 10:50
Customers are already arriving before opening time Welcome Oh, please come in. Customer: Is that okay? Please, go ahead. Yes, come in. Tonkatsu Hachijo, please. Tonkatsu Hachijo Miso Udon and
Hachijo miso udon (with meat) order received Special handmade udon noodles are placed in a pot and boiled. Fry the tonkatsu. Cooking Hachijo miso udon (with meat) at the same time
Transfer homemade Hachijo miso soup to a pot Add pork loin Turn on the heat under the pot and add white onions. When the udon noodles are cooked, rinse them in cold water and drain them quickly. Drain the water. Pour the miso soup over the noodles Cut the freshly fried tonkatsu and serve it on a plate. Top with kamaboko and serve. Tonkatsu with Hachijo miso udon noodles Hachijo Miso Udon (with meat)
Includes kamaboko and fried tofu balls Katsu Don In a broth with onions,
beat an egg and pour it in Katsu donburi (with red miso soup) Tempura fried to order Crispy, white, and beautifully fried tempura. Fried mochi Tantan Hachijo Miso Udon (with three mochi) Topped with a spicy special tan-tan sauce to complete the dish
Tantan Hachijo Miso Udon (with three mochi) 11:11
Two regular customers arrive Ten-toji udon (red broth) Nikake udon Staff: Do you come here often? Yeah, I come here often. Staff: Have you been coming here for a long time? Yeah, since it opened. Staff: So, about 50 years now? Staff: What’s your recommended menu? Ten-to-ji udon Staff) What’s the difference between this place and other restaurants? The noodles are different. They’re crunchy. The miso is good. Fried mochi Rikihachi Miso Udon (with three mochi) Handling orders with perfect timing Tamagodon The shop owner greets a regular customer 11:45
A male customer enters the tatami room. Hachijo miso udon (with meat) and
rice (small) Hachijo miso udon (with meat)
Rice (small) The meal arrives, and a dash of chili pepper is added to the Hachijo miso udon. Top with green onions as a garnish. Transfer the special udon noodles to a serving plate Pour the piping hot miso soup over it Slurping the noodles soaked in the sweet and spicy soup Putting rice and pickles into your mouth Tantan Hachijo Miso Udon (with three mochi) Tantan Tamago-toji Udon 12:00
Customers keep coming in one after another Full house Korokatsu udon 12:12
Two men enter the store Both order miso udon with meat. Hachijo miso udon (with meat) Transfer the udon noodles to a serving plate Pour the miso soup with the flavor of the broth over it Enjoy the miso and handmade udon noodles… White soy sauce Ten-toji udon Rikihachi Miso Udon (small portion) Staff: Do you guys come here often? I like it here, so I come often. Staff: What’s your recommended menu item? The hachijo miso is delicious. Tonkatsu with Hachijo miso udon noodles, for example. Is this mochi? This is mochi, right? Mochi is also very popular. Isn’t this the main dish? Udon with mochi Tonkatsu udon with miso sauce Even during peak hours, they work together seamlessly
and the couple’s teamwork ensures efficient service. kaeshi Korokatsu udon Refill the miso soup Tonkatsu Hachijo miso udon noodles 12:40 Tantan Hachijo Miso Udon (with three mochi) Tonkatsu Hachijo Miso Udon Top with green onions Yeah! Digging into the freshly fried tonkatsu Staff: How was it? It’s amazing! The miso is great! It was delicious! Return Nori Koro udon Hachijo miso udon (with meat) Katsu Don Tonkatsu with Hachijo miso udon noodles
1,200 yen First, enjoy the Hachijo miso soup. The rich flavor of the broth
rich, creamy texture of the Hachijo miso-based soup. Smooth and easy-to-swallow
Homemade hand-made udon noodles Crispy tonkatsu soaked in soup
Juicy and flavorful with each bite The mild-tasting pickles are a nice touch Topped with green onions as a garnish. The noodles and soup blend together
The ultimate bowl is here! Passed down through two generations over more than 50 years
Okazaki’s famous Hachijo miso udon noodles… Original Hachijo Miso Udon
“Ichiyoshi” Total weight 1 kilogram
Fried chicken curry udon is a huge hit! Featuring extra-large fried chicken,
the most popular “fried chicken curry udon” It’s huge!
I was a bit surprised. Amazing! Every day, it’s packed with local customers
and it’s so popular that there’s always a line! Handmade noodles made with care
“Miso-simmered udon” Topped with a jumbo shrimp tempura head-on
“Tempura Miso Stew Udon” This is just what you need in winter.
Delicious! Making customers happy
A close-up look at a handmade udon noodle shop with generous portions! Aichi Prefecture, Ichinomiya City, Kiso-gawa Town
Along County Road 190 Nagoya Railroad Nagoya Main Line
7-minute walk northwest from Shin-Kiso River Station Established in 2002
“Handmade Noodles Morioki” Curry made with a blend of spices and
handmade udon noodles are the pride of this restaurant Parking for 18 cars 7:00
Store owner Mr. Nonogaki (50) arrives at work The store, built by the shop owner alone,
celebrated its 22nd anniversary in April 2024 The name “Mori” was taken from the owner’s name, “Morihiko,”
with the hope of bringing joy to customers. Such is Moriki, which is bustling with customers every day
and on New Year’s Eve, up to 400 people visit in a single day The shop owner had always admired the food service industry
The owner has always been fascinated by the food and beverage industry After working part-time at “Yamamoto-ya Honten,” a restaurant known for its miso-simmered dishes
he trained at “Wakashachiya,” a curry udon restaurant. Continued training at various restaurants before going independent
Fulfilled his dream and continues to this day Rinsing rice Purchased from a butcher shop
high-quality domestic chicken bones For making curry udon and miso stew
chicken bone broth Cook over heat for a while Add green onions, carrots, and onions. Remove the scum while simmering
Simmer for 1.5 hours Preparing the broth Blending two types of bonito:
Blend the two types Shopkeeper) It’s a shop in Nagoya
Maru-kan, a supplier in Nagoya. It doesn’t have any bitterness or astringency,
and you can get a delicious broth, so Our curry udon
goes well with miso stew, You’re using this broth, aren’t you? I’ve been working at this restaurant for two years.
The shop owner’s son (25 years old) Making broth with bonito flakes Carefully remove the scum Strain the broth The broth is ready. Making the dipping sauce Combine the soy sauce from earlier
the dashi Make the sauce for the rice bowl. Combine the sauce from earlier
combine to complete Used for curry udon, zaru udon, etc.
Make regular udon noodles Udon comes in two types: “for miso stew” and
“regular udon” Both use wheat flour from “Kintobi Shiga.”
The type and method of kneading vary depending on the noodle. (Shop owner) Since curry udon is our specialty,
so udon is very popular. We don’t measure the water for the udon noodles. Add water
by feel. So you do this every day?
Because there’s a lot of it Let the dough rest. Make udon noodles for miso stew Shopkeeper) Keep kneading the dough
with your hands you can have a conversation, right? I think machines can be forced to
round things off, right? “Stop, please, stop,”
or “Hit it now!” You can have a conversation like that
they’re really into doing it by hand. Let it rest for a bit
and have your son step on the dough. Regular udon noodles left to rest overnight Kneading udon dough by stepping on it Making udon noodles for miso stew Udon noodles for miso stew are
made with just water and flour Shopkeeper) I learned how to make it
I’ve had the opportunity to train in many places. I worked part-time at “Yamamoto-ya Honten,”
and worked part-time there There are about 100 seats, On weekends,
there’s always a line, isn’t there? That’s amazing!
That’s interesting! Especially since the noodles are
made with just water and flour (made from scratch) Through food, to be able to
through food I think “noodles” are interesting. The first place I worked was
called “(current) Wakashachiya.” There, I encountered curry udon, my favorite “curry” and
the “noodles” with their depth combined “curry udon” I want to sell it
and keep going! I want to choose (the experiences I’ve gained)
choose “This is the best”
as the basis For 22 years, we’ve been making it with the same recipe
we’ve been doing this The dough is ready. Udon noodles for miso stew are ready. Cutting eggplant for tempura For shrimp tempura
Peeling shrimp shells Cut off the shrimp tails
Make an incision Remove the intestinal tract Complete by shifting the body Used for fried chicken, miso stew, etc.
Cut the chicken Making soba noodles The buckwheat flour is a blend of varieties from Niigata, Nagano, and Hokkaido
and have it delivered. Not only udon noodles,
the owner has also trained in soba-making in Tokyo. The basic recipe is 2:8 soba,
but he adjusts the ratio depending on the condition of the flour. The soba is complete. Preparing the condiments The shopkeeper’s wife
cuts the pickled radish grinds Ise potatoes by hand
to make grated yam paste Add seasoned broth Kakamigahara full-time farmer
Using Ise sweet potatoes made by Mr. Kato Staff: Why are you using this
potatoes? It goes well with curry udon and rice,
and it’s said to go exceptionally well with Moriki’s udon. When you order the set meal, you can enjoy Ise imono and tororo
(also available as a single item) Cut the kamaboko (fish cake) for the udon noodles. Decoratively cut each piece one by one The rice is cooked. Wipe down the table Wipe the table vigorously
Wipe thoroughly Wipe the menu too Check inside for dirt Vacuum Move the chair
Clean every corner Wipe down the glass Carefully sweeping the outside
Sweeping The chicken broth is ready. Preparing curry udon Katsuobushi broth and
chicken broth Curry is made with several types of spices
curry powder are blended in a unique way The 8 kilograms of curry powder in this pot
is used up in one and a half days. Add the curry powder to the broth and chicken soup,
add the curry powder Staff) What are the distinctive flavors?
what are the main characteristics? Shopkeeper) (The spiciness)
stays with you It’s a bit of a shock.
Is it the spiciness? After 2-3 days
“I want to eat it again.” I’ve made it so that you’ll think that way.
345 This is the regular udon noodles that have been left to rest overnight.
regular udon noodles. Continuing to make noodles until opening time At Moriki, we are committed to freshness
and serves noodles made fresh that day Boiling freshly made udon noodles The boiling time for udon noodles is approximately 20 minutes Calculate the cooking time so that freshly boiled udon can be served at opening time.
350 The store will open soon. Outside, customers are waiting for the store to open.
352 11:00 Opening Weekday business hours
11:00 AM to 2:00 PM (Last Order)
5:00 PM to 8:00 PM (Last Order) Weekend Business Hours
11:00 AM to 2:30 PM (Last Order)
5:00 PM to 8:00 PM (Last Order) 14 seats 3 counter seats Tatami room: 12 seats
Total 29 seats From udon and soba to rice dishes
A wide variety of dishes Curry udon 1,000 yen Fried chicken curry udon 1,500 yen
Miso-simmered udon 1050 yen Ebi oroshi (shrimp with grated radish) 1,550 yen
Tempura Zaru 1900 yen Donburi dishes come with mini udon noodles
Mini udon can be chosen from ABC Set meal 300 yen
(Pickles, rice, grated yam) Customers keep coming into the store Fried chicken curry udon
Orders are coming in Make fried chicken The chicken before coating
about 80g each Coat with seasoned batter and fry Generously portioned fried chicken The udon noodles are done cooking. Rinse thoroughly with cold water Heat the udon noodles When the noodles turn slightly yellow,
Remove from heat When the wheat aroma is at its peak, it’s the most delicious
timing The chewy noodles of curry udon
about 360g per serving even with a regular portion Our signature curry
is generously served The fried chicken is ready Three extra-large fried chicken pieces
Total weight is a whopping 1 kilogram! The most popular menu item
Fried chicken curry udon complete One after another, fried chicken curry udon
are being made! That’s way too big! 11:15
The store is already full. Making shrimp tempura Take shrimp with the heads still on
coat them in a crispy batter and fry them An order for shrimp paste comes in Place the freshly fried jumbo shrimp tempura on top. Pour the sauce over it Grated daikon radish Sprinkle with chopped nori seaweed and bonito flakes
Ebi oroshi complete Served with rice
Mini curry udon Tendon set
(with mini curry udon) Order for large curry udon received The large portion uses two servings of noodles
720g for a hearty serving… Add more curry
and pile it on generously Curry udon (large portion) complete A generous portion of
Large portion arrives Hot, chewy noodles
spicy curry, slurped up It’s addictively delicious…! Orders keep coming in. Making miso-simmered udon noodles Using hachijo miso as a base
with dashi and other ingredients Dashi and chicken broth
add a special miso sauce Add udon noodles and simmer Green onions Kamaboko egg Tenkasu One after another, miso-simmered udon noodles
are completed Miso-simmered udon noodles Tempura miso-simmered udon
An order is placed Making shrimp tempura Top with freshly fried shrimp tempura
Tempura miso stew udon is complete Tempura miso stewed udon noodles 1,750 yen The large shrimp with its head intact
crispy and as delicious as they look! The chewy, slightly firm noodles
combine with the broth-infused soup for a delicious taste… When you gently break the egg,
adds an even richer flavor. The bustling store Fried chicken curry udon
An order is placed I transferred last year
(It’s been) almost a year since I came here. If I can come back to Aichi,
I was really looking forward to it. Curry udon
is just so delicious, the fried chicken
is incredibly generous, The satisfying portion size
is the best part, I guess. Orders for oyakodon keep coming in. Making fried chicken with egg sauce
Morioki’s original Oyako Donburi This is the most popular dish in the donburi category. Orders for Oyako-don are coming in one after another. The chicken and egg rice bowl is ready. Mini curry udon
Mini curry udon Order for pork and egg rice bowl received Pork and egg rice bowl is ready. An order for fried chicken curry udon comes in. Wow! First-time customers and
regular customers They said it was really delicious
so I came here. It was just as I expected! Staff) Do you have any menu recommendations?
menu items? Just looking at it,
this is it! The curry is delicious!
A little spicy, First time here
and ordered fried chicken curry udon. It’s huge!
I was a little surprised. It’s delicious. It’s pretty spicy! The restaurant remains crowded. Orders keep coming in. Fried chicken curry udon is ready Fried chicken (single serving) Mochi-simmered udon noodles Next, miso-simmered udon is ready. Top with freshly fried shrimp tempura. Tempura miso stew udon noodles Making tempura soba Freshly fried shrimp tempura Spinach, green onions
Topped with shiso leaf tempura Tempura soba complete Next, tempura curry udon
is ready Oh! An order for ten-zaru soba comes in. Ebi tempura Pumpkin, eggplant Shiso Tenzaru soba is ready. Order for curry udon
in large quantities Between orders
Preparing the miso sauce Egg broth Miso sauce is ready. An order for miso-simmered udon noodles has been placed. Miso-simmered udon noodle set meal Since it opened
22 years of loyal customers Still, winter is
this kind of thing is nice It’s warm and delicious. What a bargain! Ordering fried chicken curry udon. Fried chicken curry udon, 1,500 yen The bowl is completely filled
The fried chicken is so impressive… The crispy batter and
the chicken inside is tender and delicious… The soft, chewy noodles and
spicy curry that’s addictively delicious! Owner: My son is here now. It’s just a little bit at a time, though.
It’s getting easier than before. Staff) You decided to take over the shop?
What was the reason? Son: Well, it’s partly because of my father.
I’ve been watching him up close, I thought, “That’s really great,”
I wanted to do it too. Staff: Is making noodles
difficult? Son: Yes, it is. This udon noodles
made with salt water, you have to carefully consider the salt concentration and the amount of water
carefully considered when making it. it can become too hard
or too soft, That part is pretty difficult, isn’t it? You need to practice for about
You need to practice for 20 to 30 minutes. so it doesn’t form a nice round shape,
That’s a bit tricky, isn’t it? Shopkeeper) Still,
Even if you use the same flour, the temperature and humidity
(it’s really) true, It varies by store
the methods are This is how it’s done
is possible, I thought. I’m glad I went to so many places (for training).
and it was worth it. to my masters
I can’t catch up with them. My masters are also
leveling up year after year, I’ll never catch up with them.
is That’s why I study every day, even now. Working 16 hours a day!
Two women making late-night curry udon. Delicious!
Right! That’s right! That’s dedication! Not quite fitting for the Reiwa era, but still a classic Showa style. Pushing through with determination and grit Nagoya City, Nakamura Ward, Sakae
8-minute walk from Sakae Subway Station From Otsu-dori, head west on Sanzo-dori Near the intersection with Princess Dori Imperial Plaza, 1st basement floor Founded in 2020
Sanuki Udon Jyu A traditional Sanuki udon noodle shop run by two women
A closer look at ‘Sanuki Udon Jyu’! 20:31
Close-up begins Employee Komorida (24 years old) Making broth What I’m marinating now is Rishiri kelp. Making broth in a large pot Cook this for 40 minutes Then remove the kelp (Store manager Furuhata) Use the dashi cup on top of it Store manager Furihata) It’s a mixture of dried sardines, bonito flakes,
mixed bonito flakes. and cook it with that. Finished extracting the broth
Remove the kelp Make the broth with sardines and bonito flakes Carefully squeeze the flavor
Carefully squeeze out the flavor Transfer the broth to the pot Kaeshi Check the broth is ready Preparing oden Arranging the ingredients in the oden pot Make the oden broth Staff: Is the broth for oden the same as the broth for udon?
Manager) They’re exactly the same. Kake-dashi no kaeshi Pouring broth into the oden pot Friday and Saturday
Evening service only Nearby stores, etc.
are limited, but in the Sumiyoshi area and part of the Nishiki area
We are currently delivering There are also many affiliated stores, So many customers say they want to eat it
540 The carrying tray used for delivery Making udon noodle dough Mixing the flour Before making noodles It will eventually become dough like this.
dough The flour mixture for making this. Will the dough we’re about to mix become noodles?
tomorrow, right? Basically, we let it rest for about a day. I’m making salt water. Stirring the flour
Add the salt water little by little Weigh the kneaded dough and shape it into a ball. Knead the dough Resting the kneaded dough How long should we leave it? At least 20 minutes. Will we train again after that? Yes, that’s right.
Let’s do it again. Finally, let it rest
we will proceed to noodle production. After letting the dough rest for a bit, we knead it again. Let the kneaded dough rest for one day Preparing fried tofu Fried tofu for kitsune udon noodles Use the whole piece. Do you get it from a tofu shop? We have a partnership with a company that makes fried tofu.
and we’ve established a partnership with them. and we have direct delivery from Kagawa. Soak the fried tofu in the broth. Does Mr. Furuhata work during lunch too? Yes, I work during lunch as well. She is too. Are the two of you usually paired together? There’s one other person at lunchtime.
There’s a part-time worker, but At night, there’s usually one or two people
We’re planning to hire part-time staff. How long are the shifts? About 15 or 16 hours on weekends. Finished at 6 AM
What time do you start work the next day? The next day starts at 10 a.m. Those four hours
spent sleeping at the store? Sometimes I sleep at the store, There’s an office nearby,
so I sleep there sometimes. What is the maximum number of customers during lunchtime? Between 11 a.m. and 3 p.m. The maximum number of people who came was 89. On average,
it’s around 40 to 50 people. It’s about the same at night. The average is around 40 to 50. Up to 70-80 people Many nearby stores also close at 5:00 PM, so Many people come for the final udon of the day,
so many people come by. There are also many people drinking around here.
around here as well. There are quite a few regulars here. Employees from nearby restaurants and such also come here.
come here too. work at nighttime establishments and there are also many cases where
and so on, there are many such cases. Many people enjoy drinking alcohol in the evening, Many people really take their time drinking. Making tempura flakes 21:58 Beef tendon Beef tendon Are you putting it in udon noodles? In udon noodles too? Some people add things to it, beef tendon dish
so Some customers order it as a single dish.
as well. Making soft-boiled eggs Cool the eggs Clean the store Preparing cold water The store across the street We have a total of three bars,
and this udon shop. Currently, the only locations within a one-minute walk are
locations. That’s one of our chain stores.
a bar. It’s a bar that serves some nice drinks
and stuff. They have parfaits, It started with “Shime Parfait,”
and it’s gradually spreading among younger people. It’s quite popular among a wide range of age groups,
are coming to enjoy it. Staff: Did the owner tell you to do this?
Employee) Yes. When you first heard about it,
weren’t you a bit confused? I was confused, wasn’t I? I don’t think there are many people who are both bartenders and udon noodle shop owners.
are pretty rare, I think. Everyone is surprised. Staff: Do you usually make alcohol?
Employee) Yes, we do. Before I knew it
I ended up working here more often. Somehow, I realized I can do both.
like, “Huh?” kind of thing, haha. (During lunchtime) If you order one udon,
you can get either a rice ball or rice for free, 550 yen Around here, it’s probably around 500 yen
so it’s not that easy to find a lunch for that price A Nepalese exchange student part-timer is coming to work. Set up a signboard 22:30 Open Business Hours
Monday–Thursday 11:00 AM–7:00 PM
Friday and Saturday 11:00 AM to 3:00 PM, 10:30 PM to 6:00 AM
Closed on Sundays Enjoy a relaxed meal
A serene atmosphere 11 counter seats 6 tables Fox udon 750 yen, Beef tendon curry udon 1000 yen Meat-filled buckwheat noodles 890 yen, Plum and grated radish udon 690 yen Lunch time 11:00 AM to 3:00 PM
Set meal menu Lunch Special
Free onigiri (up to 2) or free rice Limited quantity!
Mentaiko Cream Udon 950 yen
Carbonara udon 950 yen Winter Limited Menu
Pork Kimchi Udon 980 yen
Ginger sauce udon 850 yen Limited to 6 servings per day!
Extra-large flat noodles 690 yen Oden menu
Radish 390 yen, Beef tendon plate 520 yen Table condiments
Dashi soy sauce, chili powder, seven-spice powder, salt Two young men enter the store May I take your order? Large serving of kitsune udon
tanuki rice Carbonara udon and
dashi-maki and highball Manager) Is it okay to serve this first?
Customer) Yes Yes
Please wait Large fox, raccoon, carbonara
Dashi-maki, one highball, please Highball Making dashimaki Pour the dashi while measuring Be careful not to create bubbles
Stir thoroughly until dissolved Spread the egg mixture thinly in an omelet pan
Shape it Pour in the egg mixture
Roll the eggs from the back to the front Shape it while
Repeat rolling the egg Dashi-maki Sorry for the wait
Dashi-maki Enjoy the hot, fluffy eggs Delicious! Washing it down with ice-cold highball beer This is so delicious! Boil the noodles Rinse the boiled noodles in ice water Measure the noodles Make kitsune udon noodles 1 large fried tofu Honey Boil the noodles again Place the drained noodles in a bowl Pour the warmed broth over the noodles Top with sweetly simmered fried tofu Kitsune udon (large portion) Making tanuki rice Add green onions, tempura flakes, and soy sauce.
Mix the rice well A large serving of kitsune udon
tanuki rice, right? Making carbonara sauce Garlic Mix the egg yolk and cheese
Add to the saucepan Add the cooked noodles to the sauce pot Serve the noodles coated in rich sauce
serve in a bowl Egg yolk Bacon Sprinkle with pepper to finish. Carbonara udon Sorry for the wait
Here’s your carbonara udon. Please mix well
and enjoy! Mix the noodles well
Coat well with the sauce The noodles have a firm texture and are chewy,
perfectly complement the carbonara sauce! A group of five customers arrives. Customer: Can we order?
Manager) Yes Beef hot pot, the warm one. Small portion of kake udon Umeboshi grated radish udon
Hot, small portion Meat-topped udon It’s cold, so Extra large Can I have some broth? I’ll start pouring it on. Put the drained noodles into the bowl. Pour the preheated broth over the noodles Arrange the noodles Tempura flakes Green onion Kake udon (small portion) Simmer beef and onions Boil the noodles after receiving an order Rinse thoroughly with cold water Arrange the noodles Plum Green onion Katsuobushi grated daikon radish Plum grated udon (cold) Kama-tama udon with
Top with egg yolk Sweet and spicy braised beef Grated daikon radish Tempura crumbs Meat-filled buckwheat noodles (large portion) Beef Kama-tama Udon Please add soy sauce to your liking
and enjoy. Excuse me
Meat-filled buckwheat noodles with extra toppings. It has a firm texture and a smooth throat feel.
With each bite, the flavor of wheat spreads throughout your mouth The gentle broth soothes tired bodies Enjoying a drink after work
and leave the shop 23:57 A delivery order has been placed. Frying shrimp tempura Tempura batter Gently coat the shrimp with batter Shiso leaf Crispy tempura Packing the tempura into a container Arrange the udon noodle toppings
Pour the broth Cover tightly Carefully pack the broth, noodles, and chopsticks
Carefully pack the broth, noodles, and chopsticks into the bag The motorcycle delivery arrives Confirming delivery contents Please carry it carefully
Please handle with care A group of six male customers arrives Is this your favorite place?
Yes Then it must be delicious.
You said it’s really good, didn’t you? What do you recommend?
Curry udon. Curry again?
I’ve only ever had curry udon. Then curry udon it is!
Me too, curry udon. Everyone ordered curry udon. Add fried tofu, green onions, and beef brisket to the curry. While warming the curry
and let the ingredients blend well Carefully measure the noodles that have been rinsed in cold water Place the reboiled noodles in a bowl Serve the curry Please Carefully arrange each serving Japanese-style curry with a rich broth flavor Chewy noodles and mild curry
perfectly complement each other! enveloped in the aroma of spices
slurping down hot curry udon noodles with gusto Do you have any recommended dishes? The menu is really long. Ever since I first came here…
It’s been about a year and a half, right? This curry udon noodles. This isn’t just regular curry udon. It’s a special curry! Does it taste different from others? If you ask me if it’s different from others… It is!
It’s the “feeling.” I often eat curry udon noodles at the counter
curry udon noodles at the counter by myself, It tastes good, but
it’s really the “feeling” that matters. Let’s eat! The chewy noodles and creamy curry are a perfect match!
Each bite brings out the rich flavor and umami. This is amazing! This is definitely an addictive flavor. Curry udon
Actually, I was listening to it. I’m staying at a hotel, but
and I’m not supposed to go outside. I really want to eat (curry udon).
But I can’t go outside. She’s been exchanging recent apps with someone named “whoo.”
and we’re exchanging messages on it I want you to see it. “What are you doing?” “Where are you going?” “It’s like, ‘Huh, it’s stopped.'”
This is coming. Even if it stops It’s worth coming here to eat. Enjoying curry udon with close friends
Enjoying curry udon with close friends Recharge your energy
head back to the hotel for tomorrow The fox udon has arrived The fried tofu is so big it’s spilling out of the bowl
Sweet and full of flavor! The sweetness and umami slowly seep into your mouth
that bursts into your mouth with each bite A sprinkle of seven-spice seasoning The mild broth is complemented by the spicy kick of seven-spice.
The umami and spiciness blend perfectly Enjoy every last drop of the broth Make cold udon noodles Green onions Tenkasu Cold noodles
Here you go Frying chicken and soft-boiled eggs in tempura batter Coating the tempura batter Fry in oil soft-boiled egg A man enters the store Hot udon noodles with chicken tempura A calm and cozy interior
Enjoy udon at your leisure 0:54 Three men enter the store Two curry dishes, one large beef hot pot dish
One piece of chicken tempura on a separate plate Stir-fry beef and onions with a sweet and spicy sauce Fresh egg yolk Boiled noodles
Rinse under running water to remove the starch and then in ice water to firm them up Boil the measured noodles again Drain the noodles
Serve the noodles in a bowl Egg yolk Beef Green onion Tenkasu Beef Kama Tamago Customer The beef is seasoned. We also have soy sauce there. Making curry udon noodles. Beef brisket Green onion Fried tofu Put the hot noodles into the bowl Top with curry Drizzle dashi soy sauce The sweet and savory flavor of the beef
perfectly complement the smooth texture of the udon noodles! The curry’s creamy texture clings to the noodles
and with each slurp, the rich flavor fills your mouth. Delicious! How often do you come here? About once or twice a month. Staff) Do you usually come after drinking?
Customer) Yes. Staff: Is this your last drink?
Customer) Yes How is it? How does it taste for your first time? It’s delicious! Staff: Is it delicious?
Customer) This curry is delicious. Another treat after eating udon
The blissful rice-topping time! A cup of bliss to soothe the fatigue of work
Leaving the neon-lit city behind, heading home on a pleasant journey Roll out the dough that has been left to rest Turn it over and stretch it repeatedly We are partnering with a company that holds seminars
and we are collaborating with a company that is holding a seminar on opening a udon restaurant. I’m going to that seminar, and the previous store manager
(how to make noodles) Is noodle making difficult? Yes, it is difficult. The part where you form it into this shape
quite difficult, isn’t it? If it’s too thick,
it won’t fit in between, or it might be too thin
the noodles will become too thin, so that adjustment is difficult. I want to decide for myself
and thickness yourself Every day, through trial and error,
and keep going. Depending on the temperature and humidity,
we adjust the salt concentration. Especially now,
it’s winter, so the humidity is lower you need to add a little more moisture
the noodles will dry out quickly, so Are there any distinctive features of Kotobuki’s noodles? Without a doubt, it’s the “chewiness.” Even when it’s warm, it still has a nice texture. Cut the noodles. Order curry udon Curry made by blending curry powder and miso While warming the curry
simmer the ingredients Boil the noodles that have been rinsed in ice water Place the well-drained noodles in a bowl. Pour the curry over the noodles. Curry udon 850 yen The spicy aroma of curry spreads
and the gentle flavor of the broth gently overlaps. The creamy curry clings to the noodles
with chewy, elastic noodles The kick of spices and the depth of the broth
The more you slurp, the more addictive the flavor becomes Enjoyable down to the last bite
A soup with depth Thank you for the meal! Employee) Customer for kitsune udon.
Customer) Yes! Here you go. Yeah! This was delicious! Kitsune udon Fluffy and juicy fried tofu
with a gentle sweetness that slowly spreads throughout. A delivery order has come in. Put the udon noodles in the carrying tray. I’m going to deliver food! From the underground store
to the neon-lit streets at midnight Watching out for udon noodles
walking quickly through the streets of Nagoya Arriving at a lively shop on a weekend night This is Udon Eats! Excuse me! After successfully completing the delivery,
hurrying back to the store 2:09 Three customers sit down at the counter One beef tendon curry, please. I’ll have beef tendon curry too. Mom ordered carbonara udon. Thank you for your hard work!
I’ll have that, thank you! Making carbonara udon noodles Manager) Here’s your carbonara udon.
Customer: Okay, thank you very much. Making beef tendon curry udon Add beef tendon to the curry Green onion Fried tofu Simmer the curry for a while Serve the curry over hot noodles Beef tendon curry udon noodles The tender beef tendon melts into the curry.
The mild yet rich umami flavor spreads throughout your mouth When you slurp curry udon noodles normally,
make a “plop plop” sound, right? You definitely have to roll it up and eat it, right?
One at a time, as usual. So they don’t fly away.
You eat it like this, rolled up. Staff: Do you guys come here often?
Customer: Yes Can you tell me what you like about Kotobuki-san? The delicious parts! I’m hungry after work…
I said 4:11 An order for delivery from a branch store has been received. The store manager heads out for the delivery. Putting the finished udon noodles into a carrying tray Walking through the bustling late-night downtown area
Walking quietly with the carrying tray in hand Arriving at the building of the affiliated store Entering the bustling store
Delivering steaming hot udon noodles Finishing the delivery
Hurrying back to the store Order for tempura udon and tanuki rice Tanuki rice Tanuki rice and tempura udon Tanuki rice and tempura udon, right? The rich flavor of tempura crumbs and the sweet sauce soak into the fluffy rice.
Devilishly delicious! A light sprinkle of seven-spice seasoning The batter, soaked in broth,
the rich flavor oozes out. Gone in a flash! 5:00
Finished work a little early Saying goodbye to the customer and heading home Three young people enter the store Mentaiko Kama Tamago Udon Meat-filled Bukkake Employee: Would you like the meat-filled bukkake cold?
Customer) Cold is fine. Chicken tempura, pumpkin tempura, and soft-boiled egg. Meat-topped rice with
vegetable tempura, please A large portion of meat-topped rice, please. with pumpkin tempura and fish cake tempura
vegetable fritters Frying vegetable fritters Weigh the ingredients, such as onions, pumpkin, and carrots. Coat the ingredients with flour
Add the tempura batter and mix well Shape and fry in oil Vegetable fritters Making mentaiko butter kamatama udon Place the drained noodles in a bowl Arrange the noodles Egg yolk Green onion Butter Mentaiko Add pumpkin tempura as a topping Mentaiko butter kamagama udon with pumpkin tempura Sorry for the wait
Mentaiko Butter Kama-tama Udon Simmer beef and onions in a sweet sauce Serve the beef over udon noodles Top with tempura toppings Here you go
Here’s your large serving of meat-filled buckwheat noodles Pumpkin tempura and chikuwa tempura,
tempura, right? Bukkake udon with half-boiled egg tempura and
chicken tempura and vegetable tempura…w Topped with tempura
meat-filled buckwheat noodles A hearty meal of meat and tempura!
A hearty bowl that satisfies you thoroughly—you can’t stop eating! Filling your stomach
heading toward the streets of Nagoya as dawn approaches Ordering kitsune udon To bring out the sweetness,
I’m adding honey Thank you for waiting Fox udon 750 yen Large pieces of fried tofu floating in the broth
Overwhelming volume! The substantial weight of the thick tofu skin
A luxurious flavor soaked in plenty of broth A firm texture with a chewy, elastic bite
Smooth and satisfying texture of Sanuki udon A satisfyingly hearty fried tofu
The slowly melting sweetness is irresistible Slurping up the noodles drenched in broth
The chewy texture and gentle umami flavor spread throughout The broth is golden and translucent
A clean yet complex umami flavor A gentle flavor that permeates the body Closing time at 6:00 Put away the signboard Clean up the ingredients Cleaning the store That’s dedication! Not quite fitting for the Reiwa era, but a classic Showa style. Pushing through with determination and grit Thoroughly wash all cooking utensils and equipment Clean up dishes after customers leave Checking sales Are we working together again today? Yes
It’s just the two of us for lunch today, then? Staff: Are you going to do some more prep work?
Manager: Yes, I think so. What are the business hours on weekdays? From 11:00 AM
until 7:00 PM Weekends are a bit irregular The weekend is usually like this
work schedule. Are the meal breaks pretty long? I just started working here
four years I also worked in a restaurant when I was younger, In total, I think I worked for about 10 years.
working. People often say, “That must be tough,”
People often say that, but I enjoy my work, It’s also because the previous store manager and employees
were all men, became me “I want to come because it’s me.”
Some customers say that, I think that’s one of our strengths. After taking a short break,
and prepared for the afternoon and evening shifts. The meticulous work and warmth characteristic of women
‘Sanuki Udon Jyu’! A long-established shop with over 70 years of history
Aichi Prefecture, Nagoya City “Men-do Miyoshiya” Many repeat customers! Some have been coming for over 30 years!
A variety of dishes that captivate locals I’ve been coming here for years. I’ve been coming here for over 30 years. Carefully selected ingredients, such as sashimi and fried chicken
A variety of affordable lunch menus that give you energy The restaurant’s signature Nagoya specialty: simmered udon noodles A flavor that leaves everyone wanting more
A close look at a long-standing Nagoya noodle shop Nagoya City, Nakagawa Ward, Aichi Prefecture
Aichi Prefecture, Nagoya City, Nakagawa Ward Men-do Miyoshiya 6:36 Third-generation proprietor (52 years old) Staff: When was the company founded? My grandfather started running a udon noodle shop in the market. Then we moved here. It’s been about 30 years since the third generation took over. Making noodles
Adding the udon flour that was sifted the previous day Add salt water Knead the dough using a special machine Treading with the feet Staff: Did you plan to take over from the beginning? I guess it just felt natural to do it. Ever since I was little. When I was in elementary school, I used to wash bowls and stuff. When I was in college, I used to go into the kitchen and cook. I feel like I really did it quickly, though. Continue making noodles for simmered udon noodles.
Using pure water Stomping First time lying down Second-generation proprietress, 80 years old
(Mother of the third-generation proprietor) It’s been 70 to 80 years in the noodle business, hasn’t it? The fourth generation doesn’t care whether he takes over or not. It’s just busy and tiring. I cook two liters of rice three times a day. Make broth Using mackerel and bonito Sourced from a long-standing supplier Remove the impurities Kamaboko Kamaboko shop used to be nearby, but they closed down or something. I looked around a lot and finally found it. Add oil to the fryer. Peel the shrimp shells Remove the veins and make a slit Cover a special pot with a cloth and strain the broth 8:18 Third-generation proprietress Cutting vegetables to accompany fried food Grating daikon radish for sashimi Garnish vegetables for sashimi Chicken thigh meat for stews or chicken and egg rice bowls Beef small intestines for winter-limited menu of stewed offal Preparing the offal by blanching it
Lighting the gas stove with a hanging lighter Sake Make the hormone sauce Blend the miso, sugar, and chili powder. Sake mirin grated ginger grated garlic Remove the offal from the pot Mix with the dipping sauce Transfer the broth to four pots Make the red sauce for the udon noodle soup
white soy sauce-based white sauce White soy sauce For dashi-maki and tempura sauce
Season separately Sugar mirin light soy sauce Cool the sauce for dashimaki Make dashimaki tamago Add the cooled dashi and mix well Strain the eggs. Cook the eggs Roll using a special board Once baked,
Use a rolling mat to shape it Fillet the fish for sashimi Tuna Shrimp squid Staff) What’s the most popular menu item? During the cold season, miso-simmered udon noodles are popular, When it gets warmer, I like shrimp grated radish soba noodles, A dish that’s popular year-round is a curry that’s like seafood curry, or something like that. It’s like a curry with a thick sauce and lots of ingredients. Fried chicken and tonkatsu are also served. Delivery of rice and flour Staff: Should we let the udon dough rest for a day? You just touch it, let it rest, touch it, let it rest, and repeat, right? When you’re done, put the dough in the jar and let it rest. Staff: Why put it in the jar? It helps regulate moisture and humidity. This jar has been here for a long time. I’m sure of it. Staff: From the previous generation? They use Tokoname-yaki jars. Leave it in the jar to rest Roll it again twice starting in the afternoon Continue cutting and rolling the dough for simmered udon noodles. Roll out the dough for simmered udon noodles. Staff: Why change the order? To make it more even, or something like that. size, etc. We’re trying to keep the gram count roughly the same, so so they should be roughly the same size. Once the udon noodles are shaped,
and portion them into 200g servings. Sift the flour for the next day The rice is done cooking. Staff: What is this? There’s something called “gomoku gohan.” When an order comes in, mix the ingredients with white rice and serve. Cook in a large pot and use little by little. Tofu and fried tofu are delivered. Cutting tofu for the side dish of the set meal Fried tofu Staff: That’s an unusual shape. Because it’s small? Oh, I see. It’s usually bigger, isn’t it? Long green onion Serve the green onions Arrange pickles Making the broth for miso stew Blended miso paste A mixture of red miso, soybean miso, white miso, etc. Add dashi and mix well Make the curry sauce Add red sauce, white sauce, dashi, and glass noodles Add blended curry powder Add to the pot and mix well Prepare for opening Carefully wipe down surfaces Wipe the table Staff: How long do you boil udon noodles? It depends on the thickness, firmness, and moisture content, but we usually cook it for about 12 to 13 minutes. Prepare the tempura batter. Kishimen set meal (cold or warm) 940 yen
Nabe udon set meal 970 yen Tempura udon 1180 yen
Seafood Curry Udon 1280 yen Five-Ingredient Miso Stew Udon 1150 yen
Tempura Zaru Soba 1900 yen Negitoro Donburi 1160 yen
Miyoshi Udon Set Meal 1620 yen Cold tofu 400 yen, Young chicken karaage 830 yen
Negitoro 620 yen, Dashi-maki Tamago 630 yen Autumn/Winter Limited-Time Menu
Hormone stew udon 1320 yen
Oyster fry set meal 1480 yen Business Hours
11:00 AM to 2:00 PM
5:00 PM to 9:01 PM (Last order at 8:30 PM)
Closed on Wednesdays Table condiments
Seven-spice, one-spice, soy sauce Parking lot for 12 cars Tatami-mat seating: 4 tables Table seats: 4 tables There is a counter seat in the center of the store. 11:00 Opening Customers arrive as the store opens. Order for simmered udon noodle set meal Mix the blended miso in a clay pot
Add the broth for simmering and ingredients such as chicken thigh meat Add the cooked udon noodles to the pot Stewed udon noodle set meal
(stewed udon noodles, rice, side dish) I come here at least once a week. Miso-simmered udon noodles with shrimp tempura Stewed udon (premium) set meal 1,230 yen Crispy shrimp tempura soaked in miso broth Transfer the udon noodles to a small plate and enjoy. The firm, chewy noodles of the simmered udon noodles
are well-blended with the rich miso soup, making for a satisfying meal. Pour the remaining soup over rice Enjoy the best Nagoya-style meal! Daily changing fried side dishes Soba noodles are cooked and rinsed in cold water Soba Add kamaboko and green onions to complete the soba noodles. Kake soba Soba set meal
(soba, rice, daily side dish) Kishimen Kishimen set meal
(Kishimen, rice, daily side dish) Making curry udon Add carrots and fried tofu. Add green onions. Add kamaboko and pork
Simmer to allow the flavors to infuse Thicken Curry udon Making fried chicken Cut the fried chicken and check if it’s cooked through Place the vegetables on a serving plate Fried young chicken Mini udon noodles Fried Chicken Set Meal
(4 pieces of fried chicken, mini udon, rice, fruit) 11:14
Male customer arrives and sits at a table Recommended dish
(Tempura udon, mini negitoro donburi, small side dish) ordered Make mini negitoro donburi Place negitoro on a bowl of rice Place the green onions on top. Fry the shrimp and perilla leaves tempura Udon Kamaboko, wakame Tempura udon The side dish comes with dashimaki tamago (rolled omelet). Mini negitoro donburi topped with seaweed. Recommended month (tempura udon, mini negitoro donburi, small side dish) First, add green onions to the tempura udon. Slurp the smooth homemade udon noodles. Followed by a mini negitoro donburi with soy sauce from the table Mix well and take a bite. The smooth and creamy negitoro
the steaming hot rice are a perfect match. The broth, a blend of rich red and white soy sauce, has soaked into
and the freshly fried shrimp tempura is a delight to savor. Alternating between tempura udon and negi-toro donburi Finish off with dashimaki tamago! Simmered udon noodles with egg Stewed udon noodles with egg
(stewed udon noodles, rice, side dish) 11:23 Curry udon (cold noodles) Tasting Curry udon 1000 yen Special curry broth with a spicy aroma The smooth, chewy udon noodles are delicious! The curry broth clings perfectly to the noodles.
The generous toppings are a welcome addition. Vegetables and seafood are added
seafood curry udon Making a colorful meal Colorful meal
(Tempura, sashimi, udon noodles, small side dishes, rice (simmered), dessert) Staff) What’s your recommended menu? We always get the “Irodori Zen” set meal. It’s always the same thing.
We always like it, though. Everyone’s so nice, even the staff. The old lady (the second-generation proprietor) too! Grandma (second-generation proprietress) is a good friend! The second-generation landlady’s friends also
highly praised for their diverse menu selection They work efficiently and energetically. Staff: You have amazing stamina! You need to eat a big breakfast to build up your stamina! Staff: What do you use burdock for? stewed udon noodles Staff: You use quite a lot, don’t you? We do, don’t we? This will hurt! The third-generation owner and his wife
work together seamlessly to keep things moving smoothly. Kake soba Fried chicken set meal
(four pieces of fried chicken, udon noodles, rice, fruit) Staff) What’s the appeal of Miyoshiya? It’s cheap, healthy, and you get a lot. Perfect for working people during their lunch break
A delicious, hearty menu to energize you for the afternoon Stewed udon noodle set meal
(stewed udon noodles, rice, side dish) can be substituted with white rice Regular customer Delicious! The udon is delicious! The tempura is delicious too. Lately, it’s been nothing but stewed udon noodles! In summer, I usually have regular udon or curry udon. I don’t like it when it’s hard, so I ask for white udon noodles. A little softer. The woman at the counter
ordered the simmered udon noodle set meal with egg. stewed udon noodle set meal with egg
(stewed udon noodles, rice, side dish) The woman’s order is brought to her Puts on a paper apron and rolls up her sleeves Sprinkle the seasoning evenly over the entire surface Lift the noodles high and transfer them to a small plate Plenty of miso broth The broth and ingredients melt into the udon noodles for a sublime flavor. 11:50 Various udon noodles (soy sauce flavor) Miso Katsu Doing the dishes in my spare time Egg rice Curry stewed udon noodles Fried chicken Five-ingredient sauce over udon noodles 13:08
The restaurant has been bustling with customers since it opened. Parent-child set with mini udon noodles 13:20
Five family members visit the store They’ve been coming here for a long time. Staff: How many years have you been coming here? About 33 years. Staff: So three generations of your family come here? Three generations of the same family, huh? That’s right! Three generations! Little udon noodles Staff) Is it delicious? It’s delicious! Staff: How does it taste? It’s super delicious! Three generations of families have been captivated by its deliciousness
Miyoshiya’s signature udon noodles Tasting Fried chicken set meal 1,320 yen Crispy on the outside, juicy on the inside,
juicy fried chicken with a fragrant aroma The side vegetables are crisp and fresh. The aroma of red soy sauce is fragrant.
Served with mini udon noodles A luxurious lunch that will leave you completely satisfied A local favorite, “Men-do Miyoshiya,” known for its simmered udon noodles and specialty menu,
“Men-do Miyoshiya,” a local favorite! Nagoya City, Aichi Prefecture, Kitaku Ward, Tabata
Curry udon at Shachino-ya 7:46
Staff arrives Founded in 1976
A specialty shop for curry udon noodles originating in Nagoya Soup made with aromatic vegetables and chicken bones
Used in ramen and curry udon Tonkatsu is limited to 10 pieces per day The cutting and such
already done by the vendor. 10 pieces of tonkatsu available for one day only
Used for tonkatsu curry udon Muroga 700 Sasaga 250 Dashi made from shaved bonito flakes Beef simmered in water Season with sugar and sauce to taste Beef for meat udon noodles The cutlets usually sell out by noon. Staff: They sell out early, huh? Is it mostly curry udon? Yeah, that’s right.
It’s about 90% curry udon, isn’t it? But you know On weekends, families come, right? Then they usually order ramen or something. The shop owner’s mother comes to work. Cutting ingredients for curry udon noodles Landlady: You’re putting it in the curry, right? Use the ends of the green onions for the broth. Curry udon is made by blending two types of broth. Staff: The chicken soup smells delicious. Does it smell good? I thought I might not like this kind of smell, but I do. No, not at all. I’m going to the curry powder shop. There’s also bonito flakes there. It smells amazing! Just roasted, nothing else added. It smells amazing. Thickly sliced green onions and washed with water. Kamaboko You put this fried stuff in too. Kamaboko and fried food, The green onions I’m cutting now It’s in the curry. Main Store Shachino-ya
The original store where Nagoya curry udon was first created Pepper, one pinch
Wipe the table container Tea is semi-self-service In winter, you know We do things like squid rings. In the summer, the cutlets themselves aren’t that . Right now, I’m just filling it in here. Staff) We’ll do it again in winter. Yeah, I’m thinking about doing that. But cutlets are surprisingly popular, you know. But there’s still some left over sometimes. Well, it’s pork cutlet. We’ll leave around 11 o’clock. 15 minutes before opening
Getting excited about baseball The shop owner brings out homemade udon noodles The udon noodles are characterized by their chewy, thick texture. Boiling noodles in time for opening The shop owner arrives after finishing making the noodles Staff: You do noodle-making from early in the morning, too? A counter seat with a retro Showa-era vibe A man walking in front of the store Opens at 11:00 Mom, it’s starting to rain. Hang up the curtain. The man from earlier seems to be a regular. The menu is only on the wall. Curry udon 750 yen, Katsu curry udon 1050 yen Ramen 550 yen, Chinese-style fried rice 650 yen Meat udon 750 yen, Egg-drop udon 650 yen Udon Sashimi 550 yen, Extra Noodles 200 yen Cold udon 700 yen, grated radish udon 550 yen Zaru udon 700 yen, Silk curry 800 yen Thick, chewy udon noodles are cooked. Rinse the noodles briefly in cold water Meat udon noodles Meat udon rice Table spice Munching on rice Slurping up chewy udon noodles! Enjoying the rich, lingering flavor of the broth… Finished in just 7 minutes I tried ordering curry udon. Double broth made from chicken bones and shaved bonito flakes
Mix in curry powder Green onions Pork No potato starch is used at all
Features of Nagoya curry udon Add fried tofu Warm the bowl and udon noodles Drain the noodles in a bamboo strainer Add broth and adjust concentration Serve the curry over udon noodles Curry udon 750 yen Thick, chewy noodles with a firm bite, coated in curry… A rich, creamy curry with a smooth, deep flavor. Kamaboko, pork, green onions, fried tofu
Features hearty ingredients Customer: Medium-sized curry udon +150 yen for medium portion Medium-sized curry udon has arrived. Spicy Carefully savoring the broth multiple times Sucking up the noodles without fear of splashing… Drinking the broth clean to the last drop 11:29 I wanted to mix in some curry. like making the noodles thicker than other restaurants and when you heat it up, it gets chewy and delicious. and when you rinse it with water, it becomes firm. It becomes chewy and firm. Carefully crafted to pair well with curry
The shop owner’s pride and joy: glossy, chewy, extra-thick udon noodles A group of three arrived Two katsu curry, one curry, and one rice. Cut the tonkatsu before serving. Tonkatsu curry udon Very delicious I want to eat this every day. Katsu curry udon Curry udon The curry isn’t too spicy and has a smooth flavor. Finished drinking and eating Thank you for the meal, it was delicious. Staff: Thank you, that’s 1,050 yen. Thank you very much. Customers are drinking every last drop of the broth… 12:05
Customers keep coming in one after another. One medium-sized cold meat udon noodle dish Silk curry (medium) Staff: Sorry, silk curry. Clerk: We only have regular and large sizes. Then… Extra large, please. Staff: “Large portion, is that okay?” Cold meat udon
With spicy radish and green onions Meat udon Thank you! That looks delicious!
Let’s eat! Silk Curry (Tsukemen)
The noodles are thin udon with a firm texture. Cold Curry (Tsukemare)
The noodles are cold, and the curry broth is hot. Thank you for the meal Thank you, that’s 1,100 yen. Yes, that’s right. Thank you very much. Welcome Curry and rice? I think the curry is delicious. Sometimes I feel like eating it. I love that taste and how it’s cut. Three katsu curry udon with rice, please. The katsu curry udon with rice has arrived. Pork cutlet soaked in curry
on top of the rice Pour plenty of curry broth over it Instant cutlet curry rice bowl is complete
This is definitely going to be delicious… The noodles were delicious. The noodles were chewy. Welcome Today’s pork cutlet and rice are finished. Extra large? Curry udon, large portion
+200 yen Thank you very much 13:30 Staff) What would you like to order? Curry udon. How does it taste? It’s delicious. It’s been a while since I’ve been here, but it was delicious. A man came over. Curry udon used to cost 180 yen per bowl.
32 or 3 years ago When I was 22 Staff: Has your husband been coming here for a long time? Well, he comes here often. Thanks Thank you Thank you 14:00 Afternoon session ends Be careful

0:00　岡崎）一よし
地図　https://maps.app.goo.gl/4vd5rw73jGcWLm44A
住所　愛知県岡崎市葵町１５−２
URL　https://youtu.be/SPb7AivU90Q

39:36　一宮）盛喜
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住所　愛知県一宮市木曽川町黒田錦里１０２
URL　https://youtu.be/Cn_n2Aolxws

1:09:45　名古屋）讃岐うどん 寿 栄本店
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住所　愛知県名古屋市中区栄３丁目１２−６ インペリアルプラザ B１
URL　https://youtu.be/kPzi5mQNleU

2:00:06　名古屋）めん処 みよしや
地図　https://maps.app.goo.gl/eSyE44Z6USb7MqXe7
住所　愛知県名古屋市中川区打中１丁目１７２
URL　 https://youtu.be/c2k2_P9Eka8

2:35:12　名古屋）鯱乃家
地図　https://maps.app.goo.gl/iAxSNnv5zuN8Q9Vp6
住所　愛知県名古屋市北区田幡２丁目１４−１
URL　https://youtu.be/dwZnWf2koeo

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

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