衝撃の特大エビフライに海鮮丼に客が殺到する魚市場飯がスゴい！

衝撃の特大エビフライに海鮮丼に客が殺到する魚市場飯がスゴい！

Seafood Restaurant Run by Fish Pros in
Hinokuchi, Saijo City, Ehime Prefecture Seafood bowls made with fresh fish caught
that morning Customers know best, you know They’re the ones paying, after all We’re
the pros at cutting, and they’re the pros
at buying They know best Giant Fried Shrimp Set Meal Up to 700 visitors a day Up close with
Marutomo Fisheries! Matsuyama Fish Market , Mitsu Wharf,
Matsuyama City, Ehime Prefecture . Fresh fish gather here from ports
nationwide . Ehime’s kitchen. Marutomo Fisheries . Executive Director
Kobayashi. Selecting fish to take home. Staff: Did you buy some just now? Yeah, they bought it . Staff) How many did you buy? Just two pieces lol. Seafood selected with a skilled eye . Sometimes taken home freshly caught from
the tanks . Trying to keep the freshness intact as
much as possible . Generally, what’s bought in that day is sold that day. Purchased fresh fish gradually gathers. Loaded onto their own trucks . Mr. Kobayashi says this day’s haul is
actually on the lighter side. (The weekly cycle) starts around Thursday
morning . Staff) So Thursday through the weekend
is (the busiest)? Yeah, that’s definitely when we get the
most (deliveries). All the fresh fish loaded up . 4:53 p. m. Back at the shop . Hino-guchi, Saijo City, Ehime Prefecture
. About 15 minutes from Iyo-Saijo IC . Marutomo Suisan. The truck returns from the market . Unloading . 5: 47. Preparation has already begun at
the shop . “We’ve already finished processing the
fish in the tanks this morning. We’re working efficiently. About 80% of the prep is done . The remaining 20% depends on the
situation at the time. Since it’s fresh produce, we handle it accordingly.” Eel, yellow tail, sea
bream . Remove the guts. and the rest goes to other shops. Fresh fish like amberjack, grunt, salmon . Carefully
remove the bones . This is for sashimi platters or single
items. All becomes the main course or
appetizer . The main course gets the best spots, the nice cuts. If you don’t arrange it well , it won’t
sell. Customers know best . They’re paying, We’re the cutting pros, and customers are
the buying pros. They know best. Salted salmon , shrimp for tempura, Marutomo Fisheries President Fukumi
Akizuki, tiger prawns. Making seafood rolls to sell at the fish
market . Simultaneously , making nigiri sushi. Displaying freshly made products. Displaying seafood at the fish market . An impressive array of exceptionally fresh
seafood . Making chawanmushi to serve with set
meals. Preparing chawanmushi (savory egg
custard) for the set meal. Beating eggs. Adding dashi stock. Straining through a mesh sieve . Egg mixture. Chawanmushi ingredients : simmered conger
eel, shrimp, shiitake mushrooms, squid,
sea bream, fish cake, mitsuba . Pouring the egg mixture. Chopping green onions. Preparing tempura ingredients . Vegetables: pumpkin, sweet potato,
eggplant, maitake mushrooms, bell peppers. Seafood: shrimp . For tempura shrimp, use two types: plain
shrimp and shrimp wrapped in shiso leaves. Wrap each shrimp carefully and secure with
a toothpick. 9:00 AM : The fresh fish market opens. It’s used not only by regular customers
but also for restaurant procurement. I spoke with a man who came to buy . Today’s purchases : striped jack, and
squid . I come almost every day . I run an izakaya . I also spoke with a regular customer . Staff: What did you buy today? Yellowtail, sea bream, fish trimmings, and
eel liver. I love fish. Every Tuesday , fresh fish is 20% off . Preparing table condiments : Sashimi soy sauce,
wasabi, dark soy sauce, pickled daikon radish . Preparing grated daikon
radish . Preparing salad for the fried shrimp set
meal . Cabbage . Tatami seating, table seating,
private rooms available. Seafood rice bowl
2200 yen. Tempura set meal 1850 yen. Fried
shrimp set meal 1980 yen. Octopus tempura
780 yen. Extensive takeout menu .
Reservations recommended . 10: 00 Opening. Immediately after opening, a couple
arrives. Orders tempura set meal and fried shrimp set
meal. Prepares tempura set meal and fried
shrimp set meal. Coats large shrimp in batter. Coats with
breadcrumbs. Frying shrimp . Coats tempura ingredients with flour . Frying tempura. Shrimp and tempura are fried . Completed. Left) Fried shrimp set meal. Right)
Tempura Set Meal. The customer for the tempura set meal . That’s me. Yes. Yes. The fried shrimp set meal . Staff) How does it taste? It’s big . Should I give you half?
Want to try half? Two women enter the restaurant. They order seafood rice bowls , special seafood rice
bowls , grilled squid with ponzu sauce ,
and a single order of fried shrimp .
Preparing the seafood rice bowls and
special seafood rice bowls . Sprinkle chopped nori over the rice . Top with amberjack, shrimp, squid, tuna,
seared Spanish mackerel, sea bream ,
salmon, egg, simmered conger eel,
scallops, and salmon roe . The special seafood rice bowl
also includes sea urchin, prawns, and
turban shell. Left) Seafood Bowl Right) Special Seafood
Bowl Rice bowls and set meals come with miso
soup. Seafood Bowl customer: Me. Special . Here’s your Seafood Bowl. Here’s your Special Seafood Bowl. Please enjoy it
with this special sauce . Prepare the fried chicken gizzards. Fried chicken gizzards with ponzu sauce . Prepare the single order of fried shrimp . Here’s the fried chicken gizzards with
ponzu sauce and the single order of fried
shrimp . Wow! Shrimp tempura , right? Thank you. Please use this for the shells
. A group of 11 people . Everyone ordered
the seafood bowl . Next , these six guys also ordered
seafood bowls together . Rice consumption exceeds 20 sho per day . A rush of 17 seafood bowls at once . Plating efficiently without hesitation . Finished one after another . Yes, sorry . Yes, sorry. Thank you . Once all orders were ready, we said
“Let’s eat!” together. After the company orientation, a group of
new employees came with three new hires. A convivial lunchtime. Regular big brothers silently pushing
their chopsticks forward . Quite a crowd, huh? Yes. Laughter at the sight of them stuffing
their faces heartily . The shop is packed. Full bellies mean they can power through
the afternoon work! Making udon and tempura set meals. Frying tempura. The udon is done boiling. Pouring the broth. Tempura crumbs. Udon and tempura set meal (udon and
tempura platter) . Staff: “How’s the udon? Delicious. Making simmered conger eel tempura . Making special seafood rice bowl and salmon roe/sea urchin rice bowl. Salmon
roe/sea urchin rice bowl. Making sashimi set meal. Sashimi set meal: Amberjack, egg, scallop, tuna. Salmon, sea
bream, seared Spanish mackerel, squid. Making special seafood rice bowl . Squeezing lemon… Pour the special sauce over it Take a bite of the fresh seafood bowl . Make the fried shrimp set meal. Make the
udon and nigiri set meal. Top with aosa seaweed, tempura crumbs, and
green onions. The udon is complete . Udon and Nigiri Set Meal (udon and six
pieces of nigiri) Make fried oysters. Fried oysters. Make octopus tempura . Octopus tempura. The fish market bustling despite the rain. Squid. Real squid. Real squid. I want to eat this. I want to eat it . Bought 5 packs of real squid. Bought a lot lol . This is squid rice . Squid rice and this (salmon) just
salt-grilled. Ordered tempura rice bowl. Fry the tempura . Staff) How many kinds of tempura are in
the tempura rice bowl? Four kinds of fish, two kinds of shrimp , and vegetables: pumpkin, sweet potato ,
eggplant, bell pepper, and maitake
mushrooms . Total of 11 kinds of tempura . Staff) Does the fish change each time? Yes, it does. Serving the rice. Sprinkling chopped nori . Tendon sauce. Pouring miso soup . Here you go . Tendon (with miso soup) ¥1,880 . The aosa seaweed miso soup is a nice
touch. The steaming hot tempura is piled so high
you can’t see the rice . Drizzle it with the sweet special sauce
and dig in . Plump shrimp tempura . Shrimp tempura wrapped in shiso leaf for
a refreshing aftertaste . Sweet and comforting pumpkin tempura . Also ordered the super popular seafood
bowl . Amberjack, shrimp, simmered conger
eel, egg, squid, tuna , sea bream, seared
Spanish mackerel, scallops , topped with salmon roe . Seafood Donburi (with miso soup) ¥2,200. Freshness is top-notch. Generous portions
of thick-cut seafood. Enjoy with our special sauce . Fragrant seared Spanish mackerel. Tender simmered conger eel. Rich, fatty salmon. A diner beloved by locals where you can
savor seafood of overwhelming freshness . Thank you for visiting!
Please purchase your meal ticket from the vending machine
inside! For our first customers of the
morning, we aim to serve within one minute
after ticket purchase . After all, a little extra care makes it
taste better . We time it so the flavor peaks just as you
eat it . The ramen is incredibly delicious ! Super tasty! It’s just so much fun! Seeing this many customers happy truly
makes me happy . Mizuta Shoten Ramen Shop Along National
Route 33, Iyo District, Ehime Prefecture Famous for rich tonkotsu ramen Closed
Mondays ( Closed for extended periods of about 10
days several times a year) Hours : 11:00
AM ~ Until soup runs out. Prep starts at 5:30 AM . 10 large pots . Owner: The soup simmers for three days . Owner: Day 1: Add bones . Day 2: Add
more bones. Day 3: Add even more bones . Owner: We add more every day. It takes 2-3 hours each day just to break
them down. This takes time in the morning , but it’s the secret to the flavor. We do it little by little, continuously for 2 ~3
hours straight. If it burns, it’s ruined , so you have to
keep stirring constantly . Every 5 minutes or so, you stir nonstop , staying right there. Once it’s crushed , it burns easily . We even handmade the pot covers because the heat is so high. Higher than
usual. This is a drum can we cut up; friends all
helped make it . To get that cloudy, thick consistency, you really need high heat. We make the broth with skulls and knuckles
for the broth. Parboil the pork bones to remove
impurities. Wash them thoroughly , carefully removing
all blood . Rinse away blood and debris from the
spinal cord, and remove all the scum . I hate the smell of pork bones myself ,
so I work meticulously, removing every bit of
scum before starting the simmer . It takes a bit of time. On the second day, I add fresh pork bones
to the soup . It takes about three days to complete
the soup . Lunch is hectic, so I can’t do any prep
work then . Prep happens at night , and it simmers
continuously throughout. I believe our soup has absolutely no
unpleasant odor. By thoroughly skimming the scum and doing
this kind of work, so it becomes a sweet, savory pork bone
soy sauce broth . We also minimize the soy
sauce flavor as much as possible, just so you can really taste the soup
itself. The bones we add for the final touch are
discarded after half a day. The soup used that day doesn’t have the flavor from simmering for
two or three days. We bring out the flavor
of fresh bones and chicken, and finally make it smooth on the palate . Even this countertop, I varnished it all
myself . These tables, the single plank in the tatami room , I
worked hard to plane them down. When we made the kitchen floor, we saved
every penny we could on the concrete. We had to save money wherever possible. The sign out front ? We spent absolutely
nothing on it. Just painted it pure white and put on a small name like this . Staff: You might wonder if it’s truly
white , but it has the name written small . Yeah, it actually
stands out more that way. A completely blank white sign costs nothing,
yet it catches the eye . Spending money on the exterior seems
pointless . I think it’s better to invest in
ingredients and the service we provide . So we spend nothing on that kind of thing . Everything we can , we pour into the
ingredients . We have no days off, so we take long holidays. Like a ten-day holiday—that’s when I finally get to rest. Usually, I only get one break every three
months, if I’m lucky. Basically, I’m in the shop working every
day . to 7 hours a day now. Not too long ago, it was bad—working over
20 hours with just an hour of sleep. But my body just couldn’t take it anymore. If I could, I’d work as much as possible. After all, the more hands-on work , the
tastier it gets. The time I put in myself is free. Coming in early and staying late is fine as long as it makes something
delicious . I only prep what we’ll use that day. Everything is done in the morning. The
point is to serve it fresh. That’s why I do it in the morning . All our prep is done just for that day. Crossing over into the next day just isn’t
tasty . I cook it at night and let it sit in
residual heat until morning . It’s not quite low-temperature cooking,
but it’s close. I put it in the soup so it’s tender and
falls apart when you eat it . This is just for one day’s worth . Anyway, everything
is made fresh daily , just for that day . Shoulder roast finished with residual
heat. We go through 30 kilos a day. We polish it to perfection every single
day. We aim for a mirror finish in the end. Just with this scrub brush, we get it
mirror-like. The two of us have been friends since
kindergarten. Every task is just about controlling the
heat. We time it so the flavor peaks when the customer
eats it. Like putting the head in first, then the knuckles later . It’s all about timing to get the best flavor .
We separate everything by time . We iron the white coats every day . I’m 50 now, so I can only work another
15 years or so. Even if I immerse myself in work , I think
that’s fine. I played enough when I was young . Staff: He’s really all about work, isn’t he? Yeah, that’s right. He doesn’t
really do any hobbies now. Just a little
fishing on his days off . Staff: You like fishing ? I love fishing. If I get a long weekend, I’ll go fishing. For the first customers in the morning, once they buy their ticket from the
machine, I aim to serve them within a
minute. For customers in the middle of the line,
if there are 20-30 people ahead , I try to have their food ready for them
to eat within 10-15 minutes . I want to work in a way that doesn’t
keep people waiting. Staff) Are you conscious of the serving
speed? I’m extremely conscious of it. I just don’t want to keep anyone waiting. When we first open, it’s almost always
regulars. Staff) If someone wants to be the first
customer, what time should they come? They’re already here. The earliest ones start arriving around
8:15. Today, for instance, it was 9:00, but it varies by day . Staff) Even 9:00 is pretty early, right? They wait two hours. Thankfully , they come every single week
without fail . Some regulars come about four times a
week. We have so many regulars . We really treasure them . What time do you start lining up?
Regular Customer) Around 9:00. I go to various ramen shops, but this one is my absolute favorite. The line slowly grows. Opening soon. Ticket machine beside the entrance . Ramen (Black) 850 yen . Negi Ramen
(White) 1000 yen. Choose your preference . Extra noodles (one bowl) free . Table condiments (pepper, red ginger,
doubanjiang, garlic, ichimi pepper). We’re almost done Once these three stock pots are empty, we
close. Almost every day we sell out . If we only had three pots, it wouldn’t
last at all . We haven’t prepared more equipment yet, so this is all we have. Once it’s sold out
, we’re done. When we first started, we only had the
Black Ramen. The black one uses a black garlic oil made
with burnt garlic . Even at the place I trained, this was a
secret and they wouldn’t teach it to me . It’s completely my own original black
garlic oil. Then, based on my own preference , the white one uses chicken oil. I made it because I liked it and wanted to
eat it. so I added it later . The white one uses chicken oil. Since we make the chicken oil by adding it to the soup,
it blends with the pork bone oil—or rather , they mix together to create a delicious
oil . The line gets longer . On busy days , we get about 100 people
lining up by 10 AM . It keeps coming around like this, all
the way over there . On really bad days , it stretches
outside the premises. All staff members check the ramen’s
quality . White, black , white, black— we taste- test them
alternately each time. The owner checks
the flavor. When opening , we pour in a fresh batch of
soup to get it just right. Then we hang out the noren curtain. Thank you for visiting!
Please purchase your meal ticket at the
vending machine inside! 11:00 Opening. First customer purchases ticket : Chashu Noodles (White) – Extra firm
noodles, extra oil. Green Onion Chashu Noodles (Black) – Firm
noodles, extra oil, extra flavor, seasoned
egg . First customer leaves . Thanks! Sorry for the early start, but
we appreciate you coming! We look forward to seeing you again! The cheerful service builds anticipation
among waiting customers . Anyway , we’re truly grateful for every customer who comes, so let’s all
cherish each one . Green Onion Chashu Noodles, Rice Slurping crisp green onions and thin
noodles! Scooping rice into my mouth . The tender chashu is delicious… I can’t stop eating rice. We have annual contracts specifying brands
. Not just the rice, but the bones are locally sourced within the prefecture too. All the pork is
locally sourced within the prefecture . For the chashu we start using in
October, we use locally sourced branded pork
shoulder loin. Local production for local consumption. Since I finally came back to my hometown, what I started at this Mizuta Shoten was
around 36 years ago, about 15 years back. We first started business in Kamata, Tokyo . We operated there for about 4 or 5 years , then came back here and started anew . Staff: Why this location? We were running a smaller place, but during the pandemic , the shop was too
cramped . There were lines every single day ,
making it impossible to operate . We thought , “This won’t do. ” We wanted a
bigger place with parking. We took a larger space here as a pandemic
countermeasure. We wanted to operate using local
ingredients. We quit Tokyo and returned home . For over 30 years now, we’ve been doing
ramen . It’s tonkotsu, but it’s not about being
a specific tonkotsu style. I can make everything exactly how I
envision it . Staff: Why tonkotsu ramen? I trained at a tonkotsu shop, but I felt this style suited me best . Staff: Your favorite ramen? Exactly. I only make what I love. Tonkotsu ramen women can enjoy easily. A broth you can gulp down . Thank you for the meal! Pork bone ramen tends to be oily, but I wanted to minimize the oil and create a
soup you could drink right down to the
last drop. The spacious parking lot was full. A man ordered the Ramen (Black) . He devoured it in no time, ordered his
first extra noodles, then immediately ordered a second
serving… He finished it off with some pickled
ginger for a flavor change!
He drank every last drop of the soup. Staff) Why is one extra noodle serving
free ? Honestly , I started thinking about doing
it for the first three days after opening,
but customers really enjoyed it, and somehow it’s continued for ten years. It
just stuck . The turnover is fast. A family of three came in. Green Onion Chashu Noodles (Black) ¥1,250 . Rich umami without any unpleasant odor .
The black sesame oil is fragrant and
addictive… Thin straight noodles with a smooth
texture . Chashu, scallions – every element is
crafted with care. Staff) Do you come to the shop often? Quite often. About once a week, I guess. Staff) What do you like about the shop? The owner is energetic, the atmosphere is great, and the ramen is incredibly delicious . Anyway , my style has always been to stand here
every day, make all the ramen myself , and
serve it to the customers . Staff) How do you like the ramen? It’s incredibly delicious . The best . Staff) What brought you to the shop
today ? I’ve been curious for a while . It’s always packed, so I thought I’d come the other day , but it was closed . You can choose the
noodle firmness and get extra noodles. I’m
wondering what to get… even though I haven’t eaten yet . Staff) How’s the ramen taste? It’s delicious. That’s it? lol Staff) How about the white? The white broth is rich too, and the
noodles are well-seasoned. It’s incredibly tasty. Sold out when it’s gone . Preparing the soup stock. Skimming
impurities from the bones. Cleaning the tableware containers. Making noodles. Staff) What kind of person is Mr. Mizuta? He was at the center, but everyone had
their own path, so he didn’t work here. The gyoza he made himself back then were
delicious, and his fried rice was
delicious too . He was just so particular about
everything. It was delicious . He wanted to make everything himself .
He always chose the harder, more
labor-intensive tasks . Noodle making complete . Letting them
rest for a day changes the flavor . Letting them rest for a day is crucial. The state of the noodles is completely
different. Eating them fresh versus
letting them rest makes a huge difference.
and kitchen cleaning. We clean here every day. 4:35 PM : Preparing the chashu . Even if we ran properly with this setup
, we’d finish around 3 PM. So, we need to properly increase equipment and
staff. First, we want to open at night too. We did tsukemen when we were in Tokyo , so for now , we want to get to offering
tsukemen . Extend the operating hours , add one
menu item —I don’t really like adding too much
. Staff: What’s the reason you’ve been
able to keep going all this time? It’s less about a specific reason for
starting and more that I just love this
kind of thing. I love making things . It’s like building the counter and
tables . I think I quietly enjoy doing things
like making soup, just steadily working
away . It suits me, I guess. There are no restrictions. Being able to
do what I envision is the best part . Staff) Do you enjoy this work? Of course it’s fun! Seeing so many customers happy like
this… it’s truly fulfilling . Just thinking about times when there
were no customers makes me feel nothing but pure happiness. Staff) Thank you for today . Thank you. A bowl of ramen ignites passion!
We followed the life of a shop owner
burning with passion. The shop where curry udon sells like crazy
late at night : “Handmade Udon Tsurumaru.” Its popularity draws up to 400 people a
day ! When it comes to finishing off a night in
Takamatsu , it’s “Tsurumaru”! When you come here, it’s gotta be curry
udon! It’s insanely delicious! Delicious! This place is a must!
It’s one of a kind! Established 1981 “Handmade Udon Tsurumaru” 10:00 AM The previous owner arrives Preparations begin for the 8:00 PM opening Owner Mr. Tsurumi (Previous Owner) “We stay open until 2:00
AM, so I sleep around 5:00 AM. I wake up around 10:00 AM now. Usually, I start first , preparing the
broth . Around 4:00 PM, my son (Owner) kneads
the udon dough. The broth preparation begins . We use Ibuki dried sardines . Hot water is added to the pot
containing the sardines to extract the
broth . The lid is closed, and it simmers for a
while. The aroma of the sardines fills the shop . The scum is carefully skimmed off . The bag containing the broth is removed. A bag with shaved bonito flakes is added
to extract the broth . The bonito flakes are made from bonito,
mackerel , saury , and horse mackerel . Staff) How long at this stage ? Don’t go by time, judge the broth’s
readiness by its color . (Previous Generation) Try tasting it.
You’ll know by the flavor. Does it turn yellow? Add light soy sauce , mirin, a splash of sake . We tasted the freshly made broth . It was smooth, rich, and refreshingly
aromatic . Transfer the finished broth to a
container. Cool it by exposing it to air . Preparing oden ingredients: eggs, Japanese black beef tendon . ( Predecessor) We opened in 1981, so
it’s been 43 years now. After high school , I worked at a company
for about 15 years . I thought about soba, coffee shops , all
sorts of things, but I figured udon would be good . There
weren’t many others around either. Back then , we were open from 7 AM until 5
AM . Staff) Until 5 AM!? At first we did both day and night shifts,
but since there weren’t many customers during
the day , we stopped daytime service. We usually
close around 2 AM. Making rice balls . Staff) Are you particular about the
rice? Former Owner) Yes, we do. We use “Shimanto Select Nikomaru” rice,
which costs over ¥6,000 per 10kg . Former Owner) We only make this much per
day, but we want people to enjoy delicious rice
balls . We’re not trying to sell huge quantities, so this is it. Sometimes they sell out early. Rice shop owners even come just to eat
these rice balls . Owner) I think the beef tendon and rice
balls are a good deal. The cost performance is completely out of
control. Since we only operate at night, we spend
money on ingredients . Predecessor) Even with flour , we use
the most expensive kind . Owner) Because it’s evening . If it were
lunch … Predecessor) At lunch, prices are
cheaper, so we end up using cheaper
ingredients. The dashi preparation finishes. The
predecessor and owner take a break . 16: 00 Prep resumes. Noodle making begins. Pour flour into the mixer . Add salt water . Remove the dough. Knead the dough by foot. Flip the dough over . Continue kneading by
foot. Over 30kg of dough. Cover with plastic. Let the dough rest for
a while. Cut the rested dough . Weigh it . Divide into portions. Knead the dough into balls. Around the time the shop became a
corporation, I took over the shop from the
previous owner. About 10 years have passed Having previously worked in another field
, the owner started from scratch as a
business operator. started from scratch as
both artisan and manager. He learned the
artisan’s techniques and shop management
from the previous owner and continues to
preserve the shop. Resting the dough . Preparing daikon radish for oden . Using a generous seven large daikon
radishes . Putting the daikon on to cook. Boiling eggs for oden . Using a two-burner stove to cook them
through. Peeling the boiled eggs . The wholesaler brought shrimp for
tempura . Preparing the shrimp for tempura.
Preparing the shrimp for tempura . Large, impressive
shrimp. Preparing the green onions. Finishing a large amount of chopped green
onions. Cutting the thigh meat used for meat udon,
etc . Cutting the belly meat. Removing excess fat . Blending equal parts thigh and belly meat . Granulated sugar . Udon broth . Soy sauce . Simmering for a while . The daikon is boiled. Granulated sugar. Mirin. Soy sauce . Simmering until the flavor permeates . Simmered daikon and konjac Skewering the daikon and konjac. Once the daikon
softens , it slips off the skewer, so we secure it like this with a
stopper-like device. Adding udon broth to the prepared curry
and simmering thoroughly. Preparing the bowls . We’re particular about the bowls too,
sourcing various ceramics . For curry udon, we use blue Arita ware
bowls . Lighting the stove to boil water. The previous generation kneading the
dough. The dough spreads out large. Using the noodle cutting board. The noodles are complete . (Elder) “It’s an era where robots make
sushi . That has its own merits, but… It’s like making nuts with a machine. If
you make them all exactly the same, there’s no variation. The tastes of the people eating , their
tongues and preferences, change. That’s the thing. There’s a quality
machines just can’t replicate.” A long line of customers waiting for
opening . The shop will open soon . Business Hours: 20:00 ~ 2:00 the next
day First floor : 25 seats . Second floor: 25 seats. Total: 50 seats. Curry: ¥800 . Tempura-topped udon: ¥980. English menu available . Table condiments (ichimi pepper). Please line up on the roadside. Opens at 8:00 PM. Customers stream into the shop. In no time, the shop is packed . Ordering the famous curry udon, Curry
Tempura . The previous owner continues making udon
even during business hours . Freshly cut udon is boiled immediately. Boiling time is about 13 minutes . Cooking time varies depending on the
wheat’s origin, so it’s boiled with
careful judgment. Moist and glossy udon. The aroma of broth and curry, stimulating
the appetite, drifts through the shop . Pouring plenty of piping hot curry . Topping it with green onions . The
famous curry udon is complete . Making the curry tempura. Topping it with freshly fried shrimp ,
pumpkin, and shishito peppers . The curry
tempura is complete . Orders for curry udon keep coming in. They’re sent up to the second-floor
seating via the serving elevator. An order for curry udon (with fried mochi
topping) comes in. Freshly fried mochi is added to the bowl. A customer visiting from Korea says, “It’s very good!” Delicious! An order for zaru udon comes in. The zaru udon is completed. Prepare the meat bukkake Fry the chikuwa tempura for topping Pour the bukkake broth over it. The meat
bukkake (with extra chikuwa tempura) is
completed. One female customer arrives. curry udon, oden (with tofu). She orders
draft beer . Customers keep coming in without pause . One woman enters. She orders beef shabu-shabu curry . Prepare four bowls of curry udon . Four bowls of curry udon are completed one
after another . Prepare beef shabu-shabu curry udon . Staff: Is this your first time at our
shop ? First-time customer. Customer who came yesterday and came again
today. Because it’s delicious . Outside the shop, the line continues
unabated. Ordered curry udon . Went to get oden. The oden , soaked in broth , is self-service except for the tofu. Made
curry udon . Returned with oden. Within one minute, the
curry udon arrived. Order for beef shabu-shabu curry (with raw egg
topping) order comes in. Placing the beef shabu . Placing the raw egg . Four men come in. Order four curry udon . Order two rice balls . Rice balls arrive promptly. Making four bowls of curry udon . Staff) Do you come to the shop often? Here? I’ve been coming a long time, huh? Owner) I came from Tokushima . Been coming since my twenties . Staff) What did you order today ? When you come here, it’s gotta be curry
udon!
Everyone usually orders it, right? Staff) How’s the flavor? It’s super delicious! That’s why I keep coming!
He’s been coming since opening day, making noodles nonstop.
The previous owner . He makes noodles while watching the pot
through the mirror beside the
noodle-making table . Staff) What do you usually think about
when making udon ? Previous Owner) “Become delicious . Become
delicious. ” Making tempura for the meat tempura
topping : Pumpkin , shrimp. Pouring plenty of broth . Placing the freshly fried, crispy tempura on top. The meat tempura is complete. An order for buckake tempura comes in: Green onions,
ginger, ground sesame, chopped nori .
Frying the tempura. Placing the freshly
fried tempura on top . Pouring the buckake
broth over it. The buckake tempura is
complete. Delicious! It’s delicious! Bukkake Tempura 980 yen. The large shrimp tempura is packed with
meat and delicious! The chewy, firm noodles are satisfying and
exquisite! Night deepens. 10:00 PM . The shop remains bustling . Ordered two curry udon, plain (with
extra plum), and chikuwa tempura . Preparing the curry udon. Preparing the chikuwa tempura . Let’s eat! A customer visiting from Kanagawa : ” The noodles are so chewy and have
incredible bite ! The broth is light and
easy to eat. I think it’s easy to eat even at night .” An order for Bukkake Udon comes in. The Bukkake Udon is ready. Preparing the Yamakake Udon . Pouring the Bukkake broth over it . The
Yamakake is complete . An order for Tsukimi Udon comes in. An order for Curry Udon Order for (raw
egg, shrimp tempura add-on) comes in Place the raw egg topping. Place the shrimp tempura topping and
complete. Curry udon with shrimp tempura and egg . “We’re traveling, but we came yesterday
too. It was delicious, so we came again .” “Delicious! ” “It was delicious!” A large order of curry udon comes in . A large batch of
curry udon is completed! The curry udon rush continues . Delicious! Staff: Which restaurant is this for ? First, second,
third restaurant! Staff: What did they order? Curry udon! Awesome!
Super delicious! The best! Perfect for finishing off! Udon dishes keep coming out one after
another. Staff: How’s the udon taste? Delicious! A customer from Saga , introduced by a
chef friend. When people from outside the prefecture
come, it’s like an after-party, you know?
Perfect for enjoying Takamatsu . And they make it properly downstairs , right? It’s reliable, I mean, a place you
can recommend knowing it’s delicious. 11:30 PM. A line of customers waits
outside the shop. Seeking late-night udon to finish off the
night, customers keep arriving. An order for four bowls of beef
shabu-shabu curry comes in . Customers visiting to wrap up their
drinking party . Staff) Which bar is this for you? Third one. When it comes to closing down in Takamatsu
, it’s got to be “Tsurumaru”! As the date changes, the shop gets even
livelier . Customers visiting from Korea . Staff) Was it delicious? Yes, it was delicious! Orders come in for Nikubukkake (large,
with extra raw egg) and Yamakake (large). Customers visiting from Osaka . Totally different!
This one definitely has more bite. Delicious! Closing time approaches, but the lively
atmosphere persists. Tsukimi udon . Staff: ” Have you been coming here for
quite a while ?” I’ve been coming about 10 years. I was
friends with him (the previous owner) for
about 20 years. It’s a comforting taste , so I think it’s
great. A customer visiting Kagawa for a
homecoming . “This place is a must!
It’s one of a kind! I want everyone to come here!” Ordered curry udon. Curry udon 800 yen . The broth, simmered slowly in dashi, has a
light, clean flavor perfect for finishing
a meal . Happy to find chunks of meat and veggies
like onions inside . The chewy noodles blend perfectly with
the dashi-infused curry for an incredibly
delicious taste … Rice ball 280 yen. The saltiness is
spot-on, and the large grains of rice are
delicious!
It’s also fantastic when added to the
curry udon soup. Closes at 10:00 PM. Located along National Route 32, Kochi
City, Kochi Prefecture . Established 1967. Buta Taro – Kaira
Branch (Headquarters Directly Operated
Store) A ramen chain with dozens of stores in
Kochi Prefecture . 9:35 President (President) Founded in 1967, it started as a single store . The first store was opened and operated
by the previous president . ~5 stores. He managed them all by himself, then delegated them
to store managers . After that, the company was established as a chain in
1967 . Currently, there are about 16
stores . At its peak, there were roughly 65
stores, all within Kochi Prefecture. Miso, Shio, Shoyu, and Miso Katsu Ramen are the signature
Kochi ramen offerings. Miso Katsu Ramen is quite popular. In the past , they also served Okonomiyaki Ramen and
Yakiniku . We also ran Yonetaro, though
only one location remains . Our ramen broth uses chicken bones, pork knuckles, pork
spine , carrots, onions, garlic, and ginger. We have three goals : 1. Creating a clean
restaurant 2. Staff smiles 3. Dedication
to our products We strive to provide delicious food to our
customers and ensure they leave feeling
satisfied. Regular holidays: Thursdays, ※ Irregular
holidays 11:00 AM – 3:30 PM (Last order
3:15 PM) 5:00 PM – 9:00 PM (Last order
8:45 PM) Bright, clean interior 45 seats, counter
seating available Ramen Sets : A, B, C, Ramen Rice Set Originated at Buta Taro!
Takamatsu specialty Miso Katsu Ramen Curry Ramen 930 yen Karaage Ramen 1000 yen Gyoza Set Meal 750 yen Yakisoba Set Meal
1100 yen Buta Taro 4 menu items common to all
stores : Shio, Shoyu, Miso Ramen, Gyoza Table condiments : Ichimi pepper, mustard,
chili oil, Sauce, Pepper. Opens at 11:00 . Customers arrive right away . Welcome! Ramen Shio Small, Miso Ramen Large Bowl
with Extra Rich Soup . Miso Ramen . Ramen Shio Small, Half Fried Rice. Miso
Ramen Large Bowl with Extra Rich Soup . Let’s dig in . Delicious, isn’t it? I come here occasionally . The ramen here tastes
great. It’s spacious . You can relax and unwind . It’s delicious. It suits my taste . Staff) How was it? It was the best ! The flavor is great! I always come here. Parking for 15 cars . Right after opening, cars keep pulling
into the lot. Crispy, freshly fried pork cutlet. Katsu Ramen. Slurp the soup. Slurp the noodles . Bite into the crispy cutlet. Fried Rice. Half Fried Rice . C Set. 3 Karaage. Miso Small. Katsu Ramen A Set. A customer who’s been coming for over 50
years. (The inside is) clean, the taste is good, the shop is nice, right? The fried chicken is delicious , huh? The fried chicken is tasty too lol. 11:24 AM “Butataro” Long-loved by locals. Fried rice. Ramen coming up. Two miso katsu and a small soy sauce,
coming up on number 12. Three large bite-sized katsu pieces . The “Miso Katsu Ramen” began when they
added the popular “Bite-Sized Katsu” from
the cafeteria days to ramen . Spicy soy sauce ramen . Miso flavor contains garlic. Miso ramen. Rich, savory miso soup . In 1967, Kochi was still rare for miso
ramen back then, making it a thriving
shop. The miso soup and pork cutlet pair
perfectly. Signature item: “Miso Katsu
Ramen” C Set. Miso Katsu Ramen orders flooded in. Five servings of Miso Katsu Ramen. A customer visiting from Kanagawa . “Delicious!” Having heard it was the birthplace of Miso
Katsu Ramen , they savored this Kochi soul food and
left with smiles. Homemade Chashu. Chashu Ramen. Shoyu. Ramen Shio Large . A Set: Shio Ramen. C Set: Shio Ramen. 12:33. Miso Corn Ramen. Karaage. Shoyu Spicy Garlic Ramen . Slurping ramen mouthful after mouthful! Finished every last drop of soup. Thank
you for the meal! Tonkotsu Ramen , Soy Sauce Chashu Extra Rich, Karaage
Topping, B Set , Sesame Oil , C Set, Miso Kyoto Green Onion Ramen , Yakisoba. Cleaned about once an hour. Special gyoza that pairs perfectly with
ramen. Miso Leek Ramen, Miso Butter Ramen , Miso Kyoto Green Onion Ramen. We’ve been coming here since we were kids . Customers of all ages and backgrounds
visit . It was delicious! 14:09 Even after lunchtime , customers keep
coming in. Miso Gomoku Ramen, Ramen Rice Set , Pork Tanmen (Tantanmen) using Buta
Taro’s special seasoned mince, Fried Rice, Yakimeshi 650 yen (Large portion +100 yen) Includes Fukujinzuke pickles . Chinese soup . Carrot, onion, chashu pork, green onion.
Simple, rustic fried rice is delicious. Stir-fried vegetables . Vinegared dish, takuan pickles, miso
soup, medium rice. Stir-fried Vegetable Set Meal 1000 yen. Generously loaded stir-fried vegetables. Comes with set meal: Vinegared dish,
takuan pickles, Miso soup, medium rice Miso Katsu Ramen 1050 yen The savory pork cutlet and miso soup are a
perfect match. Exceptionally satisfying . Miso soup with a strong garlic flavor .
Rich flavor from pork bone and chicken
broth. Two large slices of chashu pork. If you love ramen, try Buta Taro!
When you come to Kochi Prefecture, please
give it a try . Ishii Town, Myōnishi District, Tokushima
Prefecture “Genkitei” Owner: Prep work begins . We get quite a few customers on bicycles. We even have bike racks like this . Staff: When things get busy, does the
kitchen get really hot? It gets tough when orders keep coming in . It gets around 40 degrees Celsius. This
place was originally a turnkey operation. The previous owner ran a ramen shop or udon shop. We took it
over as-is, with all the equipment from back
then. How many years have we been using it ?
It’s been more than 20 years . Pork, sesame oil . Heat it well before stir-frying the
meat. Add the ingredients. Stir-fry them skillfully . Pork soup ingredients (pork, daikon
radish, carrot, taro, fried tofu, konjac,
green onion) We get refills on the pork soup . For menu items that come with pork soup , it’s just one bowl, but it’s quite filling . Skim off the scum , dissolve the miso, chill it to let the flavors soak in . Sake. We do hitsumabushi . We serve grilled pork kabayaki at the end,
eaten as hitsumabushi tea rice. We make the broth for that. Staff) What kind of dishes do you serve? We use our own special sauce to make grilled pork kab ayaki. We serve it as grilled pork kabayaki rice
bowls and pork hitsumabushi . There are about four set meal options
with these. Preparing the pork : Pork belly has more fat compared to loin , but the meat itself has a deep, rich umami . We put three slices on top. Staff) Does it increase by one slice each
time? Yes What kind of customers do you get most
often? Working people, and there’s a university nearby, so we get a lot of students . How did you come up with the idea for
pork kabayaki ? I used to work at an eel restaurant, so I wondered what ingredient would pair
well with this sauce . Pork seemed like the perfect match . No
one else was doing it , so I thought I’d try something
different. Just pouring the eel sauce over rice is
delicious enough, but when I tried it with pork , it worked
perfectly . Staff) Is there a theme for the restaurant , or
something you particularly value? Eating eel every day is a bit pricey, so we want to make it more affordable . We
want customers to feel full and happy. We
want to make sure we don’t disappoint
customers who make the effort to come here
. If they feel satisfied , that’s the best
outcome . Staff) Is the meat for one day’s worth? It’s for one weekday. We put it on the stove to boil . Scum rises to the surface, so we wait
for that and then rinse it. Once the scum appears, we remove it from the pot . We wash each piece
carefully. Then we boil it in a pressure cooker with broth
for about 10 minutes. Once it’s boiled until tender , we keep it warm like this while waiting
for orders. It takes about two hours of prep work to
finally complete it . We used to do it over charcoal . Recently, new machines came out. They use rods that emit far-infrared rays,
apparently. The heat output is quite high . We purchase Tokushima-grown rice milled
fresh that morning from local farmers .
Staff: How many times a day do you cook
it? About 5 to 6 sho (approx. 9-14 liters) . Driven by the desire for customers to
enjoy delicious rice , we never skip
milling it fresh each morning . The glossy, fluffy rice served with our
set meals is free refills . Since the meat is richly flavored, one
bowl of rice might not be enough for some . Staff: What do you usually do on your
days off ? I ride my bike or go to the mountains. Tofu, orange . Staff: Have you always been a chef? Yes . Did you originally work as a craftsman
at an eel restaurant? The inspiration for opening this
restaurant came from the eel place, right? Shredded cabbage , carrots. Preparing ingredients for tomorrow’s pork
soup . Fried tofu. The owner’s wife . Wiping down every corner of the tables
meticulously . Cleaning the entrance. Pork Hitsumabushi Princess (Mini Size) 890
yen. Pork Kabayaki Rice Bowl (Regular) 950
yen . Grilled Pork Bowl (Regular) 950 yen
Grilled Pork Loin Set Meal (Regular) 1130
yen Pork Hitsumabushi Bento (Regular) 780 yen
Grilled Pork Bowl Bento (Regular) 750 yen Pork Kabayaki Bento (Regular) 750 yen
Grilled Pork Loin & Pork Kabayaki Bento
1320 yen The Story Behind “Pork Kabayaki” Table condiments : Soy sauce, kabayaki
sauce, sansho pepper, ichimi pepper Self-service hitsumabushi broth Pickles served at table Opens at 11:00 Customers arrived right at
opening Welcome! Please come in First, buy your meal ticket Water is self-service Pork shoulder loin Coated in our homemade sauce before
grilling A fragrant aroma fills the air. .. Putting rice in bowls. Nori seaweed. Cut into bite -sized pieces and placed on
top of the rice. Grilled Pork Bowl complete. Pork miso soup. Grilled Pork Bowl (Regular) One male customer arrives . Purchases pork kabayaki (bamboo size). “Your meal ticket, please .” Grilling the pork belly cooked earlier in
broth. Pouring the sweet-savory kabayaki sauce
over the rice . Looks delicious. Finished with sauce. The rich flavor is irresistible! He left with a full stomach. A family with a baby arrived. They ordered pork kabayaki . Packing rice into the bento box . Welcome! Pork soup. Hot and steaming. Cutting it efficiently . Pouring the sauce over it . Pork kabayaki
bento complete! Pork kabayaki bento (Hime) Pork kabayaki (Matsu) The tender pork and sweet-salty sauce
match perfectly and are delicious . Adults and kids alike will be completely
satisfied! A couple came in. They grilled it with plenty of sauce . Thank you. They were happy the rice also had plenty
of sauce . The husband and wife run the shop
together. They plate it up . You can tell just by looking how plump
and juicy it is. For the finale, hitsumabushi. The two ate
the tea-soaked rice deliciously. They finished without a break! A two-generation visit. Two regular-sized grilled pork bowls and
two mini portions ordered. Pork shoulder loin with black pepper . Far-infrared cooking seals in the flavor
and tenderizes it perfectly . Plating four servings at once . Grilled pork bowl – delicious ! We came all the way around to see the
Naruto whirlpools. This person said they wanted us to try it. It’s delicious! It’s tender, and even though my teeth aren’t that strong, I
can eat it! It’s great! Affordable and tasty. Everyone left the shop smiling. Cooking extra rice. Freshly milled rice is pure white and
fluffy. Pork Hitsumabushi. Mix well before serving into bowls. Hot and steaming, take a big bite . Free refills on pork miso soup are a
welcome bonus. Enjoying it your own way with condiments
or kabayaki sauce is another plus. Cleaned their plates completely . Left
thoroughly satisfied . Pork Kabayaki Bento (Regular) Pork Hitsumabushi (Plum) They dug in heartily . Hitsumabushi chazuke is popular with
women! The complimentary pickles were a welcome palate cleanser . They left with
full stomachs . A family with children arrived. Grilled Pork Bowl (Large) Premium Pork Kabayaki Set Meal Here you go! Your premium pork kabayaki . Pork kabayaki is also a big hit with
kids! The owner’s cycling buddies arrived in a
big group The shop instantly got lively He efficiently whipped up 11 orders. Pork Hitsumabushi (Matsu) The pork soup fills your mouth with the
savory umami of vegetables. Scoop it into a bowl and enjoy it with the
hitsumabushi . Two people eat silently, so absorbed by
the deliciousness . It looks delicious as it comes off the
grill. The thickness is perfect – not too thin,
not too thick . Grilled Pork Bowl (Regular) Replenishing tired bodies with hearty
pork… Guests ordering the Ultimate Bowl ~ Excuse me! Can’t even reach the rice lol . The flavor! It’s incredibly delicious . Eating heartily to restore stamina! Thank you . With our bellies full, our legs pedal with
renewed strength! They rode off lightly . Customers keep coming in nonstop . The kitchen gets hectic. Using stamina built from cycling and
mountain climbing, we silently keep
grilling. Pork Kabayaki Rice Bowl. Scallion Mayo Grilled Pork Bowl . Black Pepper Grilled Pork Bowl . The owner cooks while keeping an eye on
the shop . The Black Pepper Grilled Pork Bowl has a
nice accent and tastes great . Grilled Grilled Pork Bowl with Cheese : The cheese and sweet-salty sauce are an
unbeatable combo! A dish cheese lovers won’t be able to
resist! Egg Garlic Scallion Tamago Grilled Pork Bowl Everyone gets their favorite. Pork Kabayaki Set Meal Grilled Pork Bowl (Large Portion) Warm Egg Scallion Warm Egg Pork Kabayaki Bowl Takeout Pork Hitsumabushi Bento Third rice cooking of the day Scallion Warm Egg Pork Kabayaki Bowl Two athlete friends Is it delicious? Delicious! We raced together yesterday . We were supposed to run today , so we came
to eat on the way back. It’s delicious. I always order the Scallion Soft-Boiled
Egg Kabayaki Rice Bowl. I always come back for it . Staff) What menu items do customers
order most often? It’s pretty evenly split. Pork rice bowls, kabayaki, and
hitsumabushi come out in roughly equal proportions. Our recommendation is the hitsumabushi. The large serving of Gokumi Don . One
extra pork loin slice. Shredded cabbage. Slowly grilled . The meat looks delicious with its crispy,
grill-marked pattern . A luxurious bowl where you can enjoy
three kinds of meat at once! The volume is impressive. Ultimate Bowl Pork Hitsumabushi (Bamboo Size). Add our special broth and green onions . Eating this gives me energy, so I come
when I’m tired . It’s delicious again today. A customer who’s visited several times. Staff) Why do you keep coming back? Because it’s delicious, haha. Your order is ready : the Plum Pork Kabayaki Rice Bowl. Pork belly. Sweet and savory homemade sauce poured
over rice. Generous seaweed. Nice char marks starting to form. Dip it in the sauce and grill it some more . The savory aroma is making my mouth
water… The pork hitsumabushi is ready. Pork Hitsumabushi (Matsu) ¥1390 . Thickly cut meat looks satisfying! The pork soup is great for getting
veggies. Condiments : Plum, wasabi, green onion . The sweet fat of the pork belly pairs
perfectly with the homemade sauce, making
the rice go down smoothly! Dashi tea rice is light and perfect for
finishing! It’s great you can customize it to your
taste using the condiments, sauce, and
broth . Staff: Is there a story behind the
restaurant’s name ? To put it stylishly ,
we want to be the source of joy, the
origin of happiness. The sweet-savory
sauce is addictive!
Why not visit Genkitei at least once?

0:00　愛媛）マルトモ水産
地図　https://maps.app.goo.gl/iwYS99GfvrMQhLbR8
住所　愛媛県西条市樋之口４５６−５
URL　https://youtu.be/uQ-Rx58m6xg

31:15　愛媛）水田商店
地図　https://maps.app.goo.gl/3UXzKmLNVMV9jvtj6?g_st=com.google.maps.preview.copy
住所　愛媛県伊予郡砥部町麻生２７６
URL　https://youtu.be/nEPw3C9TI_8

1:16:26　香川）手打ちうどん 鶴丸
地図　https://g.co/kgs/8c6F9wR
住所　香川県高松市古馬場町９−３４
URL　https://youtu.be/da44Mhp8164

1:52:28　高知）豚太郎 介良店(本部直営店)
地図　https://maps.app.goo.gl/SJQiMfPj6AkN36yF6
住所　高知県高知市介良乙１０６０−６
URL　https://youtu.be/v5pYGmNbgMI

2:22:58　徳島）源喜亭
地図　https://maps.app.goo.gl/u9C11kMWcaSLQjex8?g_st=com.google.maps.preview.copy
住所　徳島県名西郡石井町石井石井５２４−３
URL　https://youtu.be/jN5XeWbUBGI

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