天ぷらラッシュ！老舗そうめん店のボリューム定食に客が殺到する

天ぷらラッシュ！老舗そうめん店のボリューム定食に客が殺到する

Nara Prefecture, Japan Nara is home to many specialty shops
selling somen noodles. Senjutei, established in 1980 , is a shop operated directly by Ikeiri, a
traditional noodle factory founded in
1850. This is somen noodle broth. Made with mushroom broth, flying fish
broth, and bonito flakes. Photographer: Eating soba noodles at home
is a common thing. It should be the same in Nara, right ? Is it the same here? When I tried eating soba noodles here, it was the first time I realized how
delicious they could be. Me too. When I was a child, I thought somen
noodles were soft and floppy. I always thought regular noodles were
soft. It wasn’t until I came here that I
realized how delicious they are. There are five types of somen noodles. Different ingredients are added to each . One of them contains spinach. The green ones. The noodles used here are called
“odamaki.” These are medium-grade noodles. The premium ones are called ” Kamisugi . ” They are thinner. This is
Kamisugi noodles . These are made with Japanese pumpkin
mixed in. These use ume (Japanese plum ). And these use black sesame. These contain eggs. And these use matcha (green tea). Somen tempura The grading of Mawari Somen is Ebisu, Homare, Mizugaki, Omakuri, and
Kamisugi. Omakuri is the second-highest rank. Only a few manufacturers produce it. It requires a year of aging. Compared to this year’s noodles, the chewy
texture is quite different. Our company (Ikeri) was the first in Japan to create colored
noodles. This idea became the basis for other
noodles made with ingredients like tomato,
okra, and pumpkin . These colorful noodles are currently popular. Women visiting Nara. It’s very delicious. The noodles have the perfect firmness. They have a satisfying texture. Enjoy the somen and tempura with the same
sauce. This is a somen specialty shop and is very
popular among locals in Nara! You can’t easily find the same somen at
home, can you ? Even though it’s a bit pricier, it’s
definitely worth dining out for. The somen here is truly delicious! There are walnut, tomato, and regular
sauce options . Enjoy them with the noodles . Add these to the regular sauce according
to your preference. Cold white somen noodles. Cold somen noodles with tempura. Comes with a rice ball. For children, please use this set . The tempura and somen noodles use the
same dipping sauce. It’s delicious. The texture is also good. The noodles are thin. It’s delicious. Table 12, two servings with tempura. This is your second visit. She is my sister-in-law. This combination makes me the happiest. Photographer: Is this different from what you eat at home?
Yes , it’s completely different . This is
white and very thin. The matcha noodles are a bit thicker. But they have a good texture. The egg noodles are medium-thick. The flavor is excellent. The noodles are delicious. But the sauce is the key. That’s all. The tempura is also superb. It started at the home of the
fourth-generation owner. Everyone gathered to make noodles. Now it’s sold in stores everywhere. The business has grown. So a factory was built. It’s the Mawari Somen Factory . We arrive before 5 a.m. The machines run for 12 hours . The situation changes every day. From summer to autumn , the amount of salt and water needs to be adjusted. Colored somen noodles begin to take center stage. Various types are made, so please try them
if you see them in stores. For example, yesterday (Saturday), they
made wasabi-flavored ones. The wasabi made my eyes hurt. I couldn’t stay near the wasabi. Your eyes will hurt. I couldn’t get close to the wasabi. My tears wouldn’t stop. Chili peppers were easier to handle. Wasabi was tricky to use. Senjutei Lunch : Tempura-topped three-color cold soba
noodles with tomato and miso hot soba noodles . Osaka, Japan. Established 35 years ago, hand-made Sanuki
udon noodles . 8:23 AM . The second-generation owner who took
over the store from his father . At first, it was very difficult because
I was relying solely on my own strength. As time went on, I didn’t need as much
strength. It was very tough at first. We open at 11 AM. Second floor : Tonkatsu Curry Udon . My workplace is right in front of this
place . I come here two or three times a week. It’s delicious. Of course it’s delicious. I always order the tonkatsu egg set meal
with extra rice. Did you order “the usual”? Yes, you heard correctly. I’m full. I’ll walk home. Tempura soba noodles. It’s delicious. I love it . I really like this. Wood leaf donburi . The shop was started by the owner’s
father, who was a Sanuki udon noodle maker . It’s been about 20 years since I took
over. I used to work at another udon noodle
shop. My father was in an accident and couldn’t
work here anymore. I quit my previous job and started working
here. Chicken and egg donburi , chicken tempura udon . Wow, that looks delicious! It’s super delicious. Burdock tempura udon . Thank you. It looks delicious. Fox udon . Here you go, fox udon. Meat udon . Tonkatsu udon. Chicken and egg tempura buckwheat
noodles . Chicken tempura curry . Sakai City, Sakai Ward, Kitakawara-cho,
Osaka Prefecture . 3-minute walk from
Nankai Sakai-higashi Station . Sakai udon. Chihaya. A wooden interior with an open kitchen . Owner . 9: 36 . Noodle-making begins with
preparation. The dough is prepared the day before and
left to rest overnight . The next day’s batch is also prepared. The thick noodles have a chewy texture. Employees arrive . High: How many years have you been in
business? 11 years . High: Did you train somewhere else? Yes , at “Udon Kōbō Hachiman” in Sakai .
“Shiraan” in Sakai. I went there to learn We blend four types of kelp from Rishiri
Island and Kagoshima Prefecture, grated ginger , sugar , and soy sauce for the “kitsune” (tofu)
preparation . We also prepare chicken for “toriten”
(fried chicken), salt , pepper, mixed rice , and “kaeshi ” (seasoning sauce) . The
flavor is quite balanced , with a focus on
minimizing bitterness to create a smooth,
easy-to-drink broth. We offer both thick and thin
noodles . High) Do you have both thick and thin
noodles? Yes, we prepare both thick and thin
noodles so customers can choose. Generally, we serve thick noodles during
the day and thin noodles at night. (Note:
Customers can choose at the time of order. ) High) Is there a difference? It’s completely different. The boiling time is completely different,
and the texture and mouthfeel are also
completely different. Onigiri (rice balls) : salmon, kelp, inari sushi, ginger, and cold broth for cold udon Open at 11:00 AM . Counter seats and tatami rooms. Chicken tempura buckwheat noodles 900 yen
, chikuwa and egg tempura with soy sauce
900 yen, tempura udon 1,000 yen, kitsune udon 680
yen, meat curry udon 1,000 yen , zaru set (Zaru
udon + tempura platter) 1,100 yen , Kama tamago 680 yen, Ebi tempura 280
yen, Chikuwa tempura 230 yen, Tonagari-kun (hot/cold) 900 yen (pork
tempura and fresh ginger tempura buckwheat
noodles) Lunch time special (your choice of udon +
100 yen) Mixed rice, inari sushi, etc. Chicken tempura , Chicken Tempura Bukkake 900 yen . Thick, chewy noodles with a crispy coating and juicy chicken
tempura . Squeeze lemon… Mix everything together . Enjoy the refreshing lemon flavor . A man in a suit arrived . Chicken
Tempura Bukkake with thin noodles, 1.5
servings. Green onions, ginger, lemon , thin noodles 1.5 servings . Slurping the smooth thin noodles . The
freshly fried chicken tempura looks
delicious… Welcome! Tempura udon, please. Shrimp tempura , perilla leaf tempura , tempura udon . Slurping the hot udon noodles vigorously
. (High) Are you a regular customer? A regular customer who
comes both day and night. (You come here
often?) (The udon is) chewy and addictive. The comforting flavor is delicious . Chicken tempura curry.
Chicken tempura curry . Mixed rice, right ? Please enjoy. Burdock tempura udon with inari sushi. Burdock and meat. Inari sushi
for two . Burd ock tempura. This is burdock tempura udon. Meat udon. Burdock tempura udon. Thank you. It looks delicious. ~ Inari sushi. First , sprinkle seven-spice powder, take a sip of the broth, enjoy the crispy freshly fried burdock
tempura, and quickly slurp the udon. A couple of two arrived . Tonagari-kun and Kama-tama . Fresh ginger tempura, pork tempura, pork
tempura, new ginger tempura topped with
scallions and lemon , Tonagari’s thin noodles , Kama-tama . The soy sauce is strong, so adjust to
taste . It looks delicious . Let’s eat ! It’s delicious. How’s the taste? It’s super delicious . It’s delicious . It’s super chewy , and the thin noodles have a great
texture. I love thin noodles . I love this place. It’s delicious . The udon is firm . Do you come here
often? Yeah, sometimes for lunch . I order the zaru set, ume oroshi
buckwheat noodles, and chicken tempura
buckwheat noodles . Cheers. Ume oroshi buckwheat noodles , chicken tempura buckwheat noodles, and
mixed rice . I shared the chicken tempura . Both the daytime and nighttime staff are
familiar faces . The udon noodles are super smooth and delicious , right? It’s super delicious . When the udon enters your mouth, it’s like “Fuwah~” and it’s so happy . High) Do you live in Canada? Yes, I’ve been eating it for a long time and really look forward to it. I’m taking some home. I’m putting it in my
suitcase . Takashi: You can’t eat it there, can
you? There’s nothing this good there. 12:10 PM Lunch time, the place is packed. Kitsune udon. Here you go, kitsune. Seven-spice seasoning on top . Again . Owner: Thank you , see you again . Chicken and egg tempura buckwheat noodles. Slurping down the cold buckwheat noodles
in one go , then quickly taking a bite of the mixed
rice. Meat udon . 12:39 PM I come here once a week or so. (My favorites are ) zaru udon or
chiku-tama tenbukkake. It’s rare to find a place with thick udon
noodles like this. Among all the udon options , I think this
is the tastiest. Fried curry udon , chiku-tama ten curry udon for 950 yen . The chiku-tama is so big it spills out of
the bowl. The thick curry broth is rich and creamy
and it pairs perfectly with the thick udon
noodles! Freshly fried crispy chikuwa tempura. 2:00 PM The lunch service ends. Time to go shopping. No break— preparing for the evening service. Cleaning and
preparation for the evening service. Recommended dish for the evening service . New) At night, it’s more like a izakaya, right ? Yes , the menu changes too. The udon from the main menu becomes a
single dish . New) Do many people come for drinks? Yes, it’s quite busy. For the final course, people come for the
thin noodles . In Toyonaka City, Osaka Prefecture ,
“Shinshu Soba Soba Chaya” is famous for its tempura soba . The tempura is crispy and fluffy, and the soba is delicious. The soba is so “crispy.” Everything is delicious. The broth here is delicious. It’s a taste that suits Osaka people. The duck nanban soba has a great balance of price and taste. I think it’s amazing that this taste is
available at this price. Katsu don, beef stew donburi. Toyonaka City, Osaka Prefecture,
Toyonami-cho Higashi. Opened in 2019 . Shinshu Soba Soba Chaya . December 29th, 7:30 AM. Owner . (During the end-of-year period) There
are a lot of shrimp tempura. (For New Year’s Eve soba) We’re taking
orders for takeout, but this year it’s a bit less than last
year—100 servings, 200 pieces . We have to start preparing them from the
morning of the 31st. I received some rice balls for unagi donburi. The eel we buy has a sauce that isn’t very
tasty, so we remove it all and use our own sauce from a reputable eel
shop. Duck meat—this is duck nanban. Duck fat is delicious, you know. If we leave it as is, it will be hard and
chewy. If we make some cuts, it will be easier to
eat. Preparing the tempura . We’re frying our signature tempura. Onions and cherry shrimp. This is quite famous at our place . Staff: Where do you get the soba
noodles? Right, the soba noodles are from Nagano
Prefecture, from a place called Watanabe Seimen . We get them fresh, and they have a chewy texture and a
smooth, slippery feel that even Kansai
people find delicious . Soba tea—I wish the aroma could come through. It smells great . Chicken tempura . Staff: How does it
taste? It’s fine. It’s the usual taste. Shinshu soba doesn’t use kelp. We use sardine flakes or bonito flakes. Using kelp would make it not Shinshu soba. Open at 11:00 AM . Counter and table seats . Tempura soba (kakiage) 700 yen. Katsu
don, tempura don, and chicken and egg don
450 yen . A wide variety of toppings available!
Kakiage 250 yen, tororo 200 yen, tempura soba (kakiage) 700 yen The kakiage includes cherry shrimp,
burdock, and onion. Crispy and fluffy, freshly fried . The first customer of the day has
arrived. Chicken tempura donburi, katsu donburi , duck nanban soba . Staff: Are you working today? Today is the last day of work for the
year. This will be my New Year’s Eve soba . I often
come here for lunch, and this is where I
always end the year. It’s incredibly delicious . Zaru soba with Oyako Donburi set. I don’t come here often because it’s a bit far, but the soba is so good . The soba is already
“crispy . ” Tororo rice , onigiri set meal, and
warm soba . 12: 19 Onigiri set meal for 500 yen . Onigiri set meal for 500 yen. Warm soba
noodles. Everything is delicious. The broth here is amazing. The soba has a great texture, and it’s a flavor that Osaka people love. Oyako donburi set with warm soba noodles . Mushroom and mountain vegetable toppings
with red ginger tempura on the side . Red
ginger tempura, mushroom and mountain vegetable soba, shrimp tempura , shrimp tempura soba , ikura. Salmon Donburi with Nozawa-na Rice I’ve been coming here for years. The balance between price and taste feels
really great. For this taste at this price, it’s amazing . The service is good too , and everyone is friendly. Beef and Egg Donburi Set (Zaru Soba) 880
yen , Chiyozaki, Nishi-ku, Osaka City ,
8-minute walk from Kyujo Station . Homemade udon. Manager Nakanishi . We prepare the broth every morning. The day before, we soak kelp overnight, then remove it just before boiling . We first combine mackerel flakes and
sardine flakes . For the zaru udon broth , we remove the kelp, then skim off the foam from the mackerel and
sardine flakes . Meat delivery . Hello! We source tonkatsu from the butcher . Staff: Did you used to work at a udon
shop somewhere ? Not at all. I started from scratch. I was in the Self-Defense Forces before,
but I always wanted to work in the food
industry, so I happened to get introduced by a
friend . We add katsuobushi and skim off the scum
regularly . We simmer the broth without additives . We prepare the mixed rice . Chicken. The broth is ready . 9: 47. Soy sauce, mirin, and seasoning sauce. The rice is done The udon noodles prepared the previous day are pressure-cooked repeatedly to achieve
a chewy texture and elasticity . They are left to rest for about an hour
before being shaped into noodles. Storefront cleaning : vacuuming, mopping, preparing tempura batter , frying tempura
separately, and heading out for shopping . I make boiled eggs. Using domestically produced wheat flour ,
I create noodles with the unique texture
and umami of Nakanishi. I prepare pumpkin, eggplant , chicken ,
radish, and grated radish . President : ” We’ve been running a kaiseki
restaurant called ‘Seasonal Cuisine
Nakanishi’ for about 30 years .” Staff:
“You’ve been doing seasonal cuisine, so
why udon?” “Because I just love it. I studied various things and ended up
here. I wanted to create a restaurant that
combines tempura and udon using Japanese
culinary techniques .” Staff: “Do you have any popular or
recommended menu items?” ” In summer , it’s definitely the buckwheat udon with
tempura. Lately, curry udon has been popular too. Of course , we still serve the classics . I’ll keep doing this as long as I can. ” 11:00 AM Opening , counter, table seats . Today’s daily special: Ebi Tempura
Donburi with Mini Udon for 850 yen, Katsu
Curry Udon with Mixed Rice for 950 yen,
Bukkake Udon for 700 yen, Ebi Tempura Udon
for 1,000 yen , Curry Udon for 950 yen ,
Katsu Donburi, mini udon set 1,100 yen, ume konbu udon 770 yen, meat udon 1,000
yen, chicken tempura buckwheat noodles 900 yen
, kitsune udon, Mini Chicken and Egg
Donburi Set 1,040 yen , Chicken and Egg Tempura Bukkake 900 yen,
Eel Tempura Donburi 1,350 yen , Plain Udon 550 yen, Egg-Drop Udon 700
yen, Zaru Udon 650 yen , Taro and Egg Zaru Udon
800 yen, Eel Tempura Zaru Udon 1,400 yen, Premium
Tempura Zaru Udon 1,400 yen , Tempura Assortment 1,250 yen Vegetable
Tempura Assortment Platter 600 yen Seasonal Cuisine with Chinese and
Japanese Twists Beef Sukiyaki with Tofu
650 yen Mountain Yam Iron Plate Grill 650
yen Beef Tendons in Clay Pot 580 yen Chikuwa
Seaweed Tempura 440 yen Dashi-flavored Omelette 440 yen
Tonpei-yaki 580 yen Seafood Tempura Donburi 2,680 yen Meat
Bukkake Udon with Tempura Topping Platter
2,380 yen Beef Sukiyaki Udon 1,000 yen Pot-Baked
Udon 1,250 yen One male customer ordered Katsu Curry Udon. Curry powder and potato starch were used to thicken the sauce. The freshly fried katsu was crispy , and the curry broth clung to it, making it
delicious! The curry udon had a slightly sweet,
creamy texture . Katsu Don , Shrimp Tempura Don, please .
Shrimp, eggplant, seaweed, pumpkin Tempura Donburi sauce Today’s special: Shrimp Tempura Donburi, please wait a moment! Mini Oyako Donburi, Ebi Tempura Buckwhea Udon . Sorry for the wait! Tempura Donburi Set arrived. Took a bite of the shrimp tempura. Crispy on the outside,
juicy on the inside . Kept eating… Finished it in no time. Katsu Curry Udon 950 yen. The thick curry broth is too delicious… Crispy, thick cutlet . Three children with parents came in . Added tempura flakes . Staff: “You add the tempura flakes
yourself?” I love tempura flakes. Slurping my favorite zaru udon . Staff: How’s the taste? Delicious! Thank you! Closed at 2:00 PM. Having staff meal . At 5:57 PM , many customers come for the izakaya
menu. Takeout orders are also coming in. Shrimp tempura udon, udon broth, making dashimaki tamago (rolled omelette) . Staff: Do you have any favorite menu
items ? Tendon set. It’s fried nicely, isn’t it?
The flavor is great. They said they make
the udon here too. Anago (eel) tendon, hot
pot udon suki , reservations are coming
in. Kitsune udon , buckwheat udon with
mini chicken and egg set for 1,080 yen .
Colorful toppings , chewy udon, and each
bite offers a variety of flavors . Sweet
onions and creamy eggs . A bowl you can
finish in one go. Tendon is selling well.
A close-up look at a udon shop that
utilizes traditional Japanese culinary
techniques.

0:00　奈良）千寿亭
地図　https://goo.gl/maps/FbhHj2j3GzGckrds6
住所　奈良県桜井市芝293
URL　https://youtu.be/e6tPKQCEeDY

39:06　大阪）手打ちうどん 讃岐
地図　https://goo.gl/maps/1cPhZYqoScU53FAd6
住所　大阪府吹田市岸部南1-3-5
URL　https://youtu.be/TFT6W9Sb1Qw

1:12:59　大阪）堺うどん ちはや
地図　https://goo.gl/maps/ekQvWsZcPWjzJyvu6
住所　大阪府堺市堺区北瓦町１丁４−１３
URL　https://youtu.be/MCAJmoSucZQ

1:53:47　大阪）信州そば そば茶屋
地図　https://goo.gl/maps/tjU8Q4yFzAfWmdBW8
住所　大阪府豊中市豊南町東１丁目１−3
URL　https://youtu.be/bfg7I5fERnU

2:32:52　大阪）【閉業】自家製うどん 中西
地図　https://maps.app.goo.gl/xVSGXkKzT9v3M2CNA
住所　大阪府大阪市西区千代崎１丁目２６−５
URL　https://youtu.be/BhDmCdyjGOE　

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