怒涛のカレーうどんラッシュ！サラリーマンが殺到する４２年続く超絶人気老舗うどん店の１日。

怒涛のカレーうどんラッシュ！サラリーマンが殺到する４２年続く超絶人気老舗うどん店の１日。

This is good. Looks good! These rice cakes are awesome again. A long-established Udon restaurant in Meguro, Tokyo with a long line of customers!
The story is about a long-established Udon restaurant in Meguro, Tokyo, where you can find a long line of customers! Amazingly explosive sales! Beef curry udon is extremely popular! A wide variety of toppings!
Custom-made extra large mochi goes great with curry udon! There is a huge rice cake in it!
Looks so good!!! Kamiosaki, Shinagawa-ku, Tokyo
3 min. walk east from Meguro Sta. Teuchi Udon Konpirachaya, established in 1983 Raise the temperature to 60 degrees Celsius. From there, we’ll hold for another 30 minutes. I’ll give you a minute. Carefully remove the scum When the temperature rises to 60°C I’ll leave another 30 minutes. curry tempura flour Kneaded dough is laid out Kompira Chaya
Owner Mr. Oto You were born in Sanuki, Kagawa, right? Kompira Tea House That’s why we named it “Kompira Chaya”. My first part time job was at a part time job in middle school. I worked part time at a handmade udon shop. Curry udon will be the sign. I think I liked it. So while we’re getting creative. I guess it’s just a matter of if the customers can eat it. Kansai-style oudon is called I use kelp, bonito and dried bonito. The amount of money you spend is definitely the highest in Japan. Concentration I guess you’d call it concentration. I’m putting out that much concentration. I can proudly say that my noodles are tailored to curry udon! In short, it is heat resistant. Sweet noodle to reduce spiciness of curry udon We have a special powder for that kind of thing. I have a friend who is a flour miller. That’s the secret ingredient. Opening at 11:00 Specialty beef karei udon noodles with a choice of spiciness.
Various toppings such as corn and rice cake Tempura udon is also popular Lunch time discount on rice dishes Excellent with curry! Beef curry udon with special order mochi Curry udon on standby in large quantities Hot egg with cheese topping Stewing thoroughly thickens the curry. Two large tsukekareta-tsuki for the moonlight Two prawn tempura. fry prawn tempura 11:25 Order for rice cakes coming through. Two karei and one mochi karei! Two more waiting for you after that. Beef curry udon? It is a normal karei udon I am with Mochi Beef curry with glutinous rice cake It’s Mochikaree! There is an amazing rice cake in it!
Looks delicious! Ahh, yummy. Delicious, isn’t it? Regular customers visit the store Vegetable tempura and cold vegetable tempura are in wait! This is good. Looks good! These rice cakes are awesome again. Beef Kare-Tsumeken Atsumori with Onsen Tamago (hot spring egg) Looks delicious! Beef curry udon with cheese 12:37 (Meat usage) I guess about 12 kg every day. (Staff) 12 kilos? Yes. That’s about right. Tororo Tsukimi Beef Udon noodles 1,300 yen
Rice 130 yen (lunch time price) 14:25 Vegetable udon with meat – 980 yen Noborito, Tama-ku, Kawasaki-shi, Kanagawa
4 minutes walk to the north from Mukogaoka-Yuen Station. Established 2009 So. Adjusting room temperature for constant udon making conditions One of the most popular in Kanagawa Prefecture
A day in the life of an udon shop Kagawa’s I just received some dried fish from Ibukijima. So today we’re going to do a tasting of that dried fish, too. To pursue the taste every day,
Ingredients are changed from time to time. Extracting kelp broth in a low-temperature cooker Low-temperature cooker. Kelp at 62 degrees. We will boil it for 1 hour and 20 minutes To the gym for my daily routine. (Staff) How much training do you do? 7 per week? We’re going to lunch, too. About 10 times a week. Trainee. I’m in the business of eating. I just can’t help it, I get fat and stuff. I’m trying to lose weight, at least for the summer. Why is it that after the summer is over again Maybe next time I’ll make a prototype of oil soba noodles. I eat meat udon and many other things. I’m going to start gaining weight again. It’s like this every year !!! Filmed with permission of the gym. (Staff) How long have you been training for? About 7 years ago, I think. It’s all set. (Staff) Do you make them yourself? Right. You’ve got to make some decisions first. Weight and number of times. It’s like changing every 9 weeks. (Staff) Do you have a connection to an udon shop? No, there isn’t. How about something useful? Helpful things Helpful When you do what you set out to do, you do it well. I guess you could say that… I’d say we have a pretty good spiritual connection, wouldn’t you say? Yes. It takes a lot of energy to run a store. I think it’s better to do it.
I think it’s better to do it. Employee specializing in noodle making goes to work.
The same person works to eliminate blurring of flavor. (Staff) Are you always in charge of making noodles? Yes, I specialize in this. I see. Yes, I didn’t do the other one. It’s a form of leaving when you’re done making it. (Staff) What were you doing before you started this restaurant? I worked in a Japanese restaurant. What was your motivation for starting an udon shop? Sanuki udon restaurants were just becoming popular at the time. There was a movie called UDON that was popular. I feel like I started out a little curious. You’ve become an amazing and famous restaurant in Kawasaki! Yes, thankfully. What do you think was the reason you were able to be there? Yes, we originally We didn’t get any customers at all. I didn’t get in too much. I did a half price sale or something. Still, I couldn’t get in at all. Curry and rice at lunchtime, after all… And start a beef bowl or something. And still no customers come in. I was thinking about how to get customers. For example, deep in the mountains of Kagawa Where customers come, they come. Why do you want to be the best in Japan with a simple udon? I did it to try to get there. I’m not talking about making a feature. I’m really just trying to get down to the basics.
I’m just trying to get down to the basics, I guess. salt water Or when making salt water. I have to make the brine the day before. The salt is not mixed evenly. I’m making salt water right now for use the next day. Put this bittern in when you make this. It changes the smoothness and so on. The old days were better.
Some people say the udon was better in the old days. In the old days, salt was called Unlike today’s salt. Because of the low degree of purification Then maybe magnesium. When the bittern component is added In fact, there is data from experiments
the crunchiness and so on. That said, if you use good salt, it’s really expensive. Then I’ll give you garlic. Put it just right. We’re doing it because we’re going to do it. I’d put water in this one too. Drill fine. Even a little bit. I try to mix it gently. Udon powder The most important thing in noodle making is It’s all about the salt to water ratio. More salt in the summer. I’d reduce the water. Doing that, against powder. Water and salt is a good idea. It changes in summer and winter. It’s still food. It’s more than just workability and stuff. Temperature inside. Make it as even as possible. As much of the same salinity as possible. With similar moisture content I’m going to do it. I don’t trust myself. I’m already working around the data. Dashi (Japanese soup stock) and so on. Or salinity. I’m taking all the data and doing it. Kneaded dough is pressed to form a cylindrical shape Once pressed, the dough is stretched further Bagged and stored (Staff) Is it difficult? It’s not hard to do, but… I do the same amount every day. It’s still different. That’s what’s kind of difficult or interesting. Like, you’re alive. Kelp is said to be taken with soft water. There’s a classic story. Take kelp broth. Pull up before it boils over. I’m fine for adding the dried bonito flakes just before boiling. Originally, Sanuki udon was called Niboshi and kombu together We put them in water. We’ve been doing this for over 10 years all the way home. Then, in fact, by the inclusion of dried fish The water leans towards hard water. Then you don’t get the full broth from the kelp. Why should I take them separately? I’ve recently discovered that the flavor of kelp comes out well.
I recently found out that the flavor of kelp comes out well. By dividing and taking Great thick dried stock and The kelp broth is very thick and very thick.
and put it together with the kelp broth. It is better to do so to give a fuller flavor. I can tell which ingredients are not coming out well.
I can tell properly. Easy to adjust Wiping down the table in between dashi making I will match this with the kaeshi and taste it. (Staff) Do you change the ingredients often? Foodstuffs do change. Is there any reason why you can change the taste? The taste is totally different.
It’s like there’s no balance. For example. I like the big dried fish and I like the best soup stock made only with kombu. If you do it with that… For example, when kelp is bad When the dried fish is too delicate It’s not viable anymore. For example, dried fish has a gruesome taste. If they’re reluctant or anything, they’re no longer available. So as much as possible. I’m trying to balance it out by adding more ingredients. Why was the dried fish so great this time? The dried fish from Ibukijima… The fishing season is now open and we’ve got some new good ones. why is there more iriko this time? On the day of the day
Is it like going for the best taste? Yes, exactly. It seems that the customer So, for example, you bring your family or your girlfriend. Why can’t you embarrass that person? Why are you always doing the best you can on a given day? Otherwise, I’m afraid to put it out there. The owner’s commitment to bringing out the maximum flavor of carefully selected ingredients Shopkeeper tasting the ac It’s a little fine and creamy foam. This is so much. Not a bad role to play. Well, I’m taking it. Never lye just before boiling. I have to keep an eye on it and take it. The way the lye comes out can vary quite a bit. This is mackerel, Ururame, and Muro-aji. And then there’s the deer. The first lye that comes out is I’ll take it. Kelp that has finished making soup stock You’re completely out of taste. Perfect. This is silky smooth right now. It’s not thick. When this is combined with the calcium in the dried fish It thickens. Check the taste of kelp broth horse Why is it that the moment you put this (iriko dashi) in It changes quite a bit. Let it cool completely. Thickening and firming up Remove This anchovy… It’s small and can hold a lot. It’s going to be very salty. Even if you don’t add salt, the salt concentration goes up quite a bit. I will not add salt today. It has a nice aroma of dashi broth. I just want this to stop as soon as possible. It means the fragrance is flying away. When you do this It leaves bubbles. It’s thickened, so… This is what happens when the alginic acid in kelp and
calcium in the dried fish is combined and this is what happens. When the broth is chilled… Earlier, this was all over the front page, and it was a hoot. It’s pretty much solidified now and ready to be removed. Make 8 liters of soup for lunchtime business Record the salinity of the broth 8:54 Breakfast (Staff) Is this a lunch made by your wife? No, it’s not. I do all this stuff myself. Eat well. In good health I try to serve my customers at max.
I try to serve my customers in a maximal way. Udon dough is made into noodles Flat noodles with smooth texture Fresh udon noodle set
1000 yen for 3 servings Fresh udon noodle set 1000 yen Boiling time: approx. 10 min. (Staff) So the hours also change from day to day? Yes. Yesterday it was 9.5 minutes, so… I wrote it down at 9.5 minutes. Udon on the day of the interview was firmer than yesterday.
I don’t miss small daily changes. Udon noodle small 400 yen Mini-tendon set 750 yen particular Umbrellas and parasols 10:08
Noodle making completed Brand-name rice (Milky Princess) produced in Akita Prefecture is used. I use the very best rice. Direct from the producer I get milled tailored. Ask for all of them. Eat all the rice and other food nearby. I’m picking the best of them. This is the kaeshi of bukkake. And then there’s this. It’s a return of the call. It’s light soy sauce Kareshi. If you don’t cool it down, the color will oxidize. And you can’t expose it to light. No, not even if the temperature is raised. The color is pretty important. Wife of the owner Cut chicken thighs for tempura Yuzu kosho is used for toriten salt and pepper tempura flour Tenkasu Tenkasu on the table Tenkasu, dashi soy sauce, shichimi, salt, ginger Sorry I was running the dishwasher. (Staff) That’s totally fine, that’s I heard that for a while you had no customers.
I heard that you didn’t have any customers at all. Yes, so much so that I don’t get paid anymore. And then there were times when I was like
I was like, “Wow, what am I going to do? Vegetable Shaved Fried to Order seasoned egg tempura Maitake mushroom tempura served with udon noodles Maitake mushrooms are so delicious when tempura
They are extremely tasty, so Large size chicken thigh tempura I get nervous w Gently throw in the batter to prevent it from peeling off. Kashiten Fluff up the body. Crispy surface I’m frying them twice to make them do it, and The eggs are fried one more time to make the surface crispy. The inside really trots out. Because it tastes amazing. I dare you to do these two. Kujo leeks in Kyoto Preparing water for customers in line ice Two fans to be installed as well. Boil udon noodles in time for opening Ticket machine next to the entrance Kashiwa-ten bukkake 800 yen
Kakiage udon 700 yen Large bowl of rice topped with chicken tempura: 150 yen, bowl of rice topped with chicken tempura: 400 yen Counter seats 9 Open kitchen First customers start lining up Sitting in a chair waiting for the store to open. The queue grows quickly Boil udon noodles at different times to read customer traffic. Okay, I’ll open it. Yes, please. Open at 11:30 Seats are filled and The line grows quickly. May I use a warm pour? Yes, sir. Order of Chikuwa Ten Udon frying chikuwa-ten make hot udon Drain water thoroughly Udon is sure to raise within 5 seconds of the timer. First, let’s start at the beginning. Sales are run by you and your wife.
Working together with your voice. Maitake mushroom tempura with onion Thank you for your patience.
I’ll start with the udon first. Chikuwa-ten also arrived Taste from the broth first Slurping udon noodles bite into a piece of chikuwa-ten Freshly fried crispy chikuwa-ten is the best… Kashiwa-ten” is fried twice before serving. Large bowl of udon noodles with bukkake Finish by topping with green onions, dried bonito flakes, and lemon! Kashiwa-ten bukkake udon large bowl (Staff) How do you like it? Taste is. I can’t find any words to describe it other than “the best. Kashiwa is just delicious! Juicy chicken thigh tempura seasoned with yuzu kosho If you eat it with udon, it’s bad… Please include prawn tempura bukkake! shrimp tempura This is “KAWARABUKKAKE” and
Ebi-ten bukkake Drinking tsuyu (broth) full of the flavor of dashi Delicious. delicious Such a big one (Ebi-ten) Ebi-ten (prawn tempura) dipped in tsuyu (soy sauce) and gulped down. Two men and a woman come in.
They put their meal ticket on the counter. Let’s put Kashiwa and Maitake Mushrooms Bukkake afterwards! Tempura fried to order Remove the sliminess of udon with cold water Call out for next order maitake mushroom tempura kashi-wa tempura Sorry to keep you waiting!
Here is maitake bukkake or wrinkled bukkake! slurp udon noodles Put the dregs in the bowl.
Sip vigorously! The couple’s breathtaking coordination
Serve udon and tempura at the same time whenever possible Slippery, glutinous and firm udon noodles Aji-tama-ten is the best… Customer lifting dishes thank you very much
thank you very much Thank you very much. Wipe up your seat right away. Bringing the customer to his/her seat 11:45 Cold water, parasols, and fans to protect against the heat.
Great consideration on the part of the store. Check the taste of udon Changing the boiling time of udon based on the condition of the udon during the business. Noodle rises! Perfect for a hot day!
Bukkake udon is the owner’s recommendation! Here you go, chikuwa-ten bukkake and This is a set of bukkake udon. A lot of customers drink up the soup stock. The owner also refills the refrigerator with energy drinks Tempura chilling in the fridge Devices to make the batter crispy and fried I will go for two chikuwa-ten bukkake udon noodles! Aji-tamago topping 100 yen Customers ordering aji-tamago This is rice and eggs. This is chikuwa-ten bukkake, sorry for the wait! Mix tempura (chikuwa tempura, maitake tempura) Thank you for waiting!
It’s “Omodori Mix Bukkake Ajitama Tamago”! Kashiwa-ten bukkake udon Maitake mushroom tempura bukkake udon has 3 maitake mushrooms Maitake mushroom tempura goes well with table salt Mix tempura (chikuwa tempura, maitake tempura) Thank you for waiting!
It’s a big bowl of mix bukkake! It is a large bowl of mix bukkake! You know those fried foods you get at chain restaurants?
They’re soft, but… This one is crunchy.
The texture is totally different. Next customer waiting
I’ll go ahead and ask him. (Shopkeeper) thank you very much
thank you very much Yes, thanks for the food! Thank you for your patience. Okay, we’ll take three seats from the front. We confirm orders in advance.
Smooth serving of food from the time of seating udon noodles in a small bowl Thank you for your patience. This is the front seat, please. Thank you for waiting!
Ebi-ten-bukkake customer Excuse me from the udon bowl. osaki chikuwa bukkake no bukkake desu! This is Chikuwa-ten and Ebi-ten. Two people came to the restaurant
Order hiya hiya udon Making hiya hiya udon Seasoning the noodles with a return made with white soy sauce Pour cold soup stock over it. In the case of cold udon, the soup stock seems a little thin.
Adding “kaeshi” (soy sauce and broth) increases the flavor. Thank you for your patience.
Thank you for your patience. it is cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold cold Thank you for your patience! Wife washes dishes in the gap 12:23 After that, the two of us worked hard to fulfill the order. But the matrix grows A customer worried about the temperature of the water in the hot sun … cold Uma! Thanks… Yes, Kashiwa bukkake large bowl
Eggplant and ajitama tempura. Athletes’ heaven Eggplant well Like an octopus, properly.
You know, there’s one that gives you a slit. I really don’t like that one, it’s too oily. What is the best eggplant that doesn’t absorb oil? It’s when you divide it into 4 equal parts. One eggplant is divided into four equal parts and eaten. That way you’re left with the skin. So I’m going to cut into the skin. If you do that, it will absorb oil. So just the skin. We make a thin slit in a grid pattern. That way it doesn’t absorb oil either. It also improves crispness. That’s my conclusion. I don’t see it done very often. Serving around 230 customers daily On Saturdays and Sundays, udon noodles are sometimes sold out within 4-5 hours of opening. Shrimp tempura, maitake tempura, shishito
Mini-tendon, topped with sauce! Mini-tendon set 750 yen First, sip udon noodles Shishito with moderate bitterness Maitake mushroom tempura with sauce is bad… Special udon +250 yen Special Kashiwa Bukkake Udon Noodle 14:17 Making kamatama udon Toss eggs with kama-age udon Finish with a follow-up egg Finished with green onions on top! Kama-tama udon arrives!
It is served with soy sauce and dashi on the table. Luxurious use of one egg yolk and one-third of a whole egg
Enjoy the rich taste Three guys in tank tops came in. (Staff) Do you come here often? Maybe once a month. We live in a dormitory there because it’s close by. What division are you in? Judo. What is the best thing about your store? Goodness,, All of them. The most delicious! The best I’ve ever tasted. Finished special udon and tempura in no time! Eating So-san’s udon and practicing judo hard. The owner gave us some water.
Even the water used for udon noodles is delicious! Ticket vending machine that accepts 10000 yen Kashiwa-ten udon 800yen Kashiwa-ten udon 800yen I’m glad to see a few maitake mushrooms on top!
The nice aroma of the broth is very appetizing… Thick udon noodles with a strong flavorful broth.
Thick udon noodles with a rich and satisfying texture. Voluptuous Tempura. Moist and tender chicken thigh
Delicious and refreshing with yuzu pepper! Closing at 15:00 When I closely followed a popular udon shop
I found a reason why there is a line for sure. I want Sanuki udon to be an everyday food. Really, feel free to come in sandals or pajamas. Young and old, men and women, anytime they want to eat it.
The fact that anyone can eat it… Yeah, I had a good idea. in a heap Dotsukari wakame udon large tempura awaits! Wow! looks delicious Kamijujo, Kita-ku, Tokyo Established in 2012 Sanuki Udon Iai
Udon shop located in the shopping street 7:15
Yusuke Iwai, the general manager, arrives for work. A Day at a Local Udon Restaurant Preparation of soup stock Kneading the dough prepared the day before The store features completely handmade udon noodles without using a machine 150 servings of udon to be served today We’ll be making dough after this.
Let’s have a smoke! Udon noodles need to be made with salt water. Measuring salinity 8:37 Hiyatsu” is said to have originated at “Miyatake” in Kagawa
Miyatake in Kagawa, where the general trained. Preparing tempura Today’s daily special
Preparing spicy soy milk dandan udon noodles 200 yen for 3 tempura Also sold in stores A Taste of the Daily Menu Grated daikon with skin removed Opens at 10:00 on Sundays Pleased to meet you. Here you go. Welcome! 550 yen for a small bowl of atsuatsu and eggplant tempura, after you, please. Hot udon noodles, etc.
Small 400 yen Medium 500 yen Large 600 yen Tempura 100 yen and up
Inari and fried bean curd 100 yen each Eggplant and lotus root, please. Thank you. 1 highball It’s one crown daisy. Yes, thank you! I’m in the middle of a fire. Thank you, please wait for freshly boiled The warmth of wood in a folksy atmosphere. Shoyu Udon Noodle Small Maaitake and Shrimp tempura, please, enjoy! crown daisy Order here and pay the bill first. Tororo meshi 100 yen Dotsukari wakame udon noodles – medium 600 yen Bukkake udon lunch box: 500 yen In a heap Dotsukari wakame udon large With a large colander Sweet potato heaven and Then I’ll have a Tororo-meshi, please. Today it’s dandan udon with soy milk. Rice ball with takana and radish’s leaf 150yen Udon noodles with grated Japanese lemon and grated radish, medium 700 yen in the middle of a chill 11:00 Among the daily changes Spicy Soy Milk Tantan Udon Medium 700 yen Two please. If you decide, please go ahead and pay the bill at the back of the room. Chiku, chori, nasu, gimu 12:00 Wow! looks delicious! Ebi tenzaru udon Yudame udon (medium) 500 yen Udon noodles with soy sauce – medium – cold 500 yen
Chikuwa-ten 150 yen Gege-ten 150 yen I understand it was founded in 2012 and opened May 11, 2012. Thanks to your help, we’re going into our 11th year this year. Trained at Miyatake Udon in Kagawa
I make traditional Sanuki Udon noodles. As for the ingredients, I’m using the same ones that Miyatake-san is using now. Soy sauce, iriko, all from the Seto Inland Sea. Ordering and so on. You’re doing it. I want Sanuki udon to be an everyday food. Really, feel free to come in sandals or pajamas. Easy to eat is, after all, both price and taste. Number 1 I would say I fell in love with Udon. The fact that it can be eaten by anyone, young or old, anytime, by anyone… Yeah, I just thought it would be nice. I can eat udon even when I’m hungover or not feeling well. When I thought about doing what I wanted to do.
“How about Sanuki Udon noodles?” Deserted in his 50’s
Manager in his 70s, trained in Kagawa A close look at a popular Sanuki Udon restaurant in Tokyo Goudou! Kashiwa-ten Udon I’m in my 16th year and the building is being converted to apartments. Encouraged by customers who want to continue
Protecting the trade name in a new way 100% natural noodles and broth
Unparalleled love for udon Popular Menu Kitsune Udon Udon noodles with broth poured over the mountain I knew it. I think it’s number one. Nishihara, Shibuya-ku, Tokyo 1 min. walk from East Exit of Yoyogi Uehara Sta. on Odakyu Line Sanuki Udon Genki Preparation is now in full swing. Manager Ryozo Iwasaki I’m preparing white soup. Based on that white broth
Cold bukkake and warm bukkake dashi Make soup stock for zaru udon and tempura sauce
Make dashi for kake udon Urume, Saba, Mejika This is in. Lastly, we add dried bonito flakes, this is what we put in. 100% natural materials There are spicy and sweet returns. And I blend that with white broth.
I make them here every day. This is the spicy return Shiitake mushrooms, kelp and light soy sauce return of favor (favoritism) Sweetening is the same as mirin, sake, white wine, red wine
white wine, red wine I’m stocking up on that and letting it sit in the fridge. sweetening a dish with a sweetened red bean paste Water for soup stock is soft water with zero hardness Makonbu (kelp) from the southern Hokkaido region At the age of 52, he moved from the construction industry to the world of udon.
He honed his skills by attending an udon school in Kagawa Prefecture When I thought about doing what I wanted to do
I thought, “How about Sanuki Udon noodles?” Preparing meat for kashiten Current store has been open for approximately 2 years
The previous store operated for 16 years in Sengoku, Bunkyo-ku, Tokyo Around the 16th year
forced to move out due to a condominium development. The customer’s voice got louder and louder.
The customer’s voice became louder and louder. It was in the 100 best restaurants of the food log and
and was selected as one of the 100 best restaurants in Bunkyo Ward Mr. Iwasaki registered for JFC’s “Business Succession Matching Support”.
About 50 companies expressed interest, but the business transfer was decided to OTO Co. Mr. Iwasaki became the manager from the owner
The new “Motoki” was relocated to Shibuya Ward and opened This person is in charge of tempura I’ve been here since the Sengoku store.
I hired him at 72. I’m 86 now. Stay healthy and you’ll get the job done.
（Senior (in life) Dashi (soup stock) for zaru udon Dashi for cold bukkake Chill soup stock Cooking rice with kelp GENKI MORI, bukkake, shoyu
Zaru udon, kake udon recommended. Voluminous “Kashiwa-ten” is the best choice! Many restaurants put a round thing in a deep-fried state on top of it.
I thought of a shape to differentiate it from the others. （Let’s go for the long one! Kashiwa-ten seasoning The “yuan” in yuan-ki implies the element of natural ingredients I want people to be happy to eat what I make with them.
I want you to be happy and healthy. Cutting vegetables for tempura Cutting maitake mushrooms Tempura Ingredients Udon noodles were prepared at 18 degrees for 16 hours Now is the best time to eat! I use 24 km on Saturdays and Sundays. Udon noodles are aged at two different temperatures
The potential of the ingredients is maximized. The aging process is said to ensure that the moisture is distributed throughout the noodle. Clean again before opening Opened at 11:30 Modern Japanese-style interior
Total 42 seats Spacious and roomy Genkimori udon: 1,200 yen Genkimori Zaru: 1,250 yen
Meat and burdock bukkake 1,300 yen Udon noodles with gravy: 1,080 yen Kashi-wa-ten assortment: 680 yen
Shrimp tempura with soy sauce: 1,370 yen Customers arrived as soon as the store opened. 1 maiten udon shrimp tempura Maiten Udon and Shrimp Tempura Sipping udon with single-minded devotion I was helped a lot by Sengoku. Second time here. (Staff) How do you like the taste? I still think it’s pretty number one. Udon noodles with mountain bukkake Customers come in for lunch. udon with deep-fried tofu Bukkake udon with three kashiwa tempura on top Kashiwaten’s presence Shrimp tempura, Kashiwa tempura, Chikuwa tempura, Maiten Kitsune udon topped with fried rice cake! Maiten Udon sip vigorously GENKI MORI Bukkake Udon Kashiwa Tenzaru GENKI MORIZARU. Kashiwa-ten bukkake is in! Firm and chunky texture udon Kashiwa-ten bukkake udon Kashiwa-ten bukkake 980 yen
(Price as of the date of the photograph) pour dipping sauce over the top Crispy batter
Moist and tender chicken Firm and chunky Sanuki udon
Very satisfying It’s a hot dish with bukkake Kitsune udon 870 yen
(Price as of the date of the photograph) Fried bean curd so big that it hides udon noodles Smooth and elastic udon
Filled with satisfaction Akasaka, Minato-ku, Tokyo
3 min. walk from Akasaka-mitsuke Station Nihonbashi Sanuki Udon Hoshino
Akasaka Hitotsugi Dori Store Popular restaurant in Nihonbashi, Tokyo opens in Akasaka Freshly ground flour sent directly from Kagawa salt water Udon dough making Ripening dough Udon noodle making I learned to make noodles from scratch at the main store in Nihonbashi. I did this for 4, 5, and 6 years. And learn a little more about noodles. I can now serve delicious noodles! tempura flour chicken rice Dashi broth is made from Shikoku brand iriko Opening at 11:00 a.m. Specialty: Meat udon 780 yen
Large, medium, and small noodle amounts: same price Seating capacity is 24 Two women came to the store Cold meat and kamatama 2 males Excuse me, the warmer tempura set. Take your time. Good? Yeah, it’s so good! Excuse me, it’s meat bukkake udon! Please squeeze lemon and mix well before serving. Excuse me. Thank you. Please, take any available counter seat. Order meat large Sorry. Yes, we will ask you. Thank you for your patience. Meat bukkake cold in the middle Both tempura in soy sauce Yes, sir. Add plenty of tenkasu on the table shrimp and vegetable fritters kettle ball Please, assorted One cold and two warm. Yes, order meat 2 cold meat 1 kamatama 1 Kamatama, when the udon runs out, have them add dashi broth at the end. With the closing soup, please. Excuse me. Doesn’t it look so delicious? Kama-tama. (Staff) How was the kamatama? It was delicious! Stronger stiffness and so on. I liked the taste rather a lot The meat is well seasoned. I think it’s nice and tasty (Staff) Are you here for the first time today? I guess I’m new here. I’m on my fourth or fifth. Meat udon 780 yen Udon noodles with meat broth 780 yen I think a normal serving is about the same as a large serving at other udon noodle restaurants. There are quite a few women who say that the amount was too much Even for men, a large serving is a lot of food. There are quite a few people who say they are satisfied with the results.

0:00　品川）手打ちうどん こんぴら茶屋
地図　https://maps.app.goo.gl/7gi8Dw6qC7TPjpz67?g_st=ic
住所　東京都品川区上大崎3-3-1
URL　https://youtu.be/suExnHKdGxE

47:21　神奈川）宗
地図　https://maps.app.goo.gl/xLQvtyadzSLr2Hxw8
住所　神奈川県川崎市多摩区登戸１８８３−４ グランメール遊園1F
URL　https://youtu.be/hxFKeZOj4Mw

1:29:39　東京）讃岐うどん いわい
地図　https://goo.gl/maps/uaV5ufRGBK7nzfCi6
住所　東京都北区上十条3-28-7
URL　https://youtu.be/qP1flEn2eIg

2:17:01　渋谷）讃岐饂飩 元喜
地図　https://goo.gl/maps/2qow3JFiPK5mKTaw8
住所　東京都渋谷区西原3-1-6
URL　https://youtu.be/-xJ1SIrJ30c

2:52:15　港区）日本橋 讃岐うどん ほし野 赤坂一ツ木通り店
地図　https://maps.app.goo.gl/PknjzT15guqN2fGA9?g_st=ic
住所　東京都港区赤坂４丁目３−３
URL　https://youtu.be/ORzrKfVZXBU　

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