働く男たちが吸い込まれる爆速提供立ち食い蕎麦屋が凄かった。。

働く男たちが吸い込まれる爆速提供立ち食い蕎麦屋が凄かった。。

A close-up look at one of Kanagawa’s top
standing soba noodle shops! Fresh noodles boiled to
perfection , a bustling kitchen, and the owner
skillfully handling orders! Genko-sized extra-large chicken tempura, croquette soba , curry, katsu don , meat soba , and “shungiku tempura soba.” “Kakiage
Tempura Soba” have been the top-selling
items for years. Kanagawa Prefecture, Yokohama City, Naka
Ward, Sumiyoshi-cho, near Kannai Station
and Hamasta. Standing-style soba shop. Established in 1966 . Sōshū Soba, Kannai
Main Store . Preparation begins at 4 a.m. Spring chrysanthemum tempura. A 72-year-old veteran employee who has
worked here for over 20 years. Inari sushi. Another employee who has worked here for
over 20 years . Onigiri made in-house . Maitake mushroom tempura (Winter
limited) Croquette soba, meat soba. Menu as of
March 24, 2023. Zaru, katsu curry rice. Menu as of March
24, 2023. 6: 10:00 Opening time. Attractive food samples. The soba shop’s boxed lunch is also
popular. Perfect for watching baseball
games. Standing counter seats surround the
kitchen . Enjoy a traditional street corner soba
shop before work . Freshly made soba is always served. Ordering a large curry rice . Would you like wakame soup with your
curry rice? Yes, the soba shop’s homemade curry with
Fukujinzuke pickles . For curry rice customers, we’ll serve wakame soup now. The manager skillfully handles orders at
the stove. Squid and scallion tempura soba (Winter
limited) Customers keep coming in from early
morning. Tempura soba with fried shrimp and squid. The soba noodles are rinsed in cold water
after boiling . Topped with various tempura on the soba
noodles. Squid and scallion, please . The soba broth has a strong flavor of
mackerel flakes . Thank you for the meal! Please return your dishes yourself . Thank you for your meal . Curry udon . Curry made with dashi broth. Onions are prepared during breaks . Curry set. Mori soba with tempura, egg , and extra onions. Green onion soba is ready . No curry rice? No. Customers keep coming in. Freshly fried tempura is constantly
replenished. Making flower-shaped meat soba . (Winter
limited) Sweetly simmered pork belly with spring
onions and eggs. Eggplant tempura soba . Here you go ! Wakame soba . Thank you for the meal! 7:07 PM . There’s also katsu don. Mini katsu don without scallions. Here you
go! Big-sized chicken tempura. Fox soba. Window-side counter seat. Slurping soba . Staff: What time do you start working
today? Well, I arrived at 4 a.m. Two of us usually prepare for the morning
and handle various tasks. The veteran employee who supports the
store is the son of the previous owner , who
passed away a few years ago. He diligently
preserves the store’s signature flavor . Kakiage soba with extra scallions. The tempura and fried dishes sell
incredibly fast. We have to keep making new tempura to keep
up. Even when busy , we fry each piece
carefully. Soba with spring onions . Spring onion soba? Yes, the onigiri has kel p. It’s kelp. We source the fresh soba noodles from our
own factory. The soba noodles are slightly thick and
have a firm texture. Above all, they’re
delicious when freshly boiled . Spring cress soba, right? Here you go. Spring cress and egg. PayPay . Squid, scallion, and fish cake soba. Here you go. 7:43 AM. The line for kitsune udon is forming . It’s quite popular. Our chicken tempura is especially good . During baseball games, Some customers
take it home. We cut the single piece in half and serve it with ginger soy sauce . “Meat soba/udon” with sweet and spicy
sauce, plenty of pork belly and green
onions. Meat soba, soba broth , tempura soba with chili pepper, large portion of tempura soba, extra green onions, squid and green onion soba , croquette soba , tempura donburi set with tempura donburi . Here you go, Katsu donburi, please wait a moment. Seaweed, please . Katsu curry . Soup included. Large serving of soba noodles . Thank you for your meal! Thank you very much. 11:43 AM Mini curry set, squid and green onion
soba noodles, katsu donburi , seaweed, please. Yes, Mini Katsu Donburi , Tempura Donburi Set , Mori Soba with Inari, Mori Soba with Inari , Meat Soba Large Portion , Curry Soba with Croquette and Egg , Katsu Heavy Bento , Popular for its
hearty portion , Here you go , Sorry, thank you always , 12:06 Mori Soba with Maitake Tempura , Chicken Tempura, Katsu Donburi , Chicken Tempura Soba with Extra
Scallions, here you go , Owner) Onigiri with salmon? Salmon and mentaiko. Yes, Onigiri set, slurp the mori soba , bite into the onigiri , finish with soba soup , clean plate , tempura soba with seven-spice , flip the soba, bite into the chikuwa tempura , finish the broth, chicken tempura preparation, squid tempura udon, here you go, squid tempura udon, chicken tempura soba customer , sorry for the wait, meat soba , meat soba , 13: 30 Staff members change shifts. Zaru soba! Welcome ! ~ Zaru customers, here’s your mori udon . Sorry for the
wait. Genkotsu chicken tempura soba . Menu as of March 24, 2023. Kanagawa Prefecture, Kawasaki City, Tama
Ward, Nodoguchi, 4-minute walk north from
Mukogaoka Yuen Station . Established in 2009. To maintain consistent udon quality, the
room temperature is carefully controlled. One of the most popular udon shops in
Kanagawa Prefecture. A day in the life of
a udon shop. From Ibuki Island in Kagawa Prefecture,
The dried sardines have arrived, so today we’ll also do a tasting of the
dried sardines . To pursue the perfect flavor every day,
we change the ingredients depending on the
season . We extract the kelp broth using a low-temperature cooker. The kelp is simmered at 62 degrees for one hour and
twenty minutes. Time for the daily gym session . Staff: How long do you train? About seven days a week. I also go in the afternoon , so maybe around ten times a week . I’m a trainer. Eating is my job , so I tend to gain weight, so I try to lose weight at least during
the summer . But once summer ends, I’ll start testing new dishes like oil
nood les or meat udon, so I’ll probably gain weight again. It’s the same every year . We have permission from the gym to film
here . Staff: How long have you been
training? About seven years ago. Everything is already decided . Staff) Do you make it yourself? Yes, I decide the weight and number of reps in advance and change them every nine weeks . Staff) Is there anything in common with
running a udon shop? No, not really . Is there anything useful? Useful things ? I think it’s about sticking to what you’ve
decided to do. It’s more of a mental thing, I guess? Yeah, running a store requires physical
strength, so I guess it’s better to build it up
beforehand . A noodle-making specialist arrives .
Having the same person do the work helps
maintain consistency in taste . Staff: Do you always handle the
noodle-making? Yeah, that’s my specialty . I see. What about the rest of the day ? I just go home after finishing . Staff:
What were you doing before starting this
store? I worked at a Japanese restaurant . What inspired you to start a udon shop? At the time, Sanuki udon was really
popular, and the movie “UDON” was trending, so I just gave it a try out of curiosity. It became a really famous place in
Kawasaki, right ? Yes, thankfully . What do you think made
it so successful? Well, our place originally had no customers at all. It was so bad that we even did a half-price sale, but still no one came . Eventually , we started serving curry rice and beef
bowl during lunch , but still no customers . We thought, “How can we get customers?” For example, even in the mountains of
Kagawa, there are places where customers come. So we decided to focus on making the best
udon in Japan , not trying to stand out, but really mastering the basics. . For example, when making saltwater , if you don’t prepare it the day before , the salt doesn’t mix evenly, so we make the saltwater for the next day
now. When making it, we add nigari to change the smoothness . Some people say the udon was better back
then because the salt used to be less refined than it is now , so when we add magnesium or nigari
components, actual experiments show that the texture
improves. But using good salt is very expensive, so we’re trying to add nigari in just the
right amount. We could just add the water directly, but we make small holes to ensure it mixes evenly and gently . The most important thing in making udon
noodles is the ratio of salt to water. In summer, we increase the salt and reduce the water, but when we do that , the ratio of water to salt changes between summer and winter . Since it’s food , we prioritize maintaining a consistent
internal temperature and keeping the salt
concentration and moisture content as
uniform as possible . I don’t trust myself, so I collect data on everything —broth, salt concentration,
and more . After kneading the dough , we press it
into a cylinder shape, then press it again and stretched, placed in a bag , and stored . Staff: Is it difficult? It’s not difficult, but even if you do the same amount every day, it still turns out different . That ‘s what makes it challenging or
interesting, I guess. It makes you realize
it’s alive. There’s a traditional Japanese cooking
rule that says kelp should be harvested in soft water.
When making kelp broth, you remove the kelp before it comes to a
boil and add bonito flakes just before it
boils. However , in traditional Sanuki udon, you put dried sardines and kelp together
in water. We’ve been doing it that way for over ten
years, but actually, when you put the dried
sardines in, makes the water harder. This prevents the kelp broth from fully
developing. Recently, I realized that separating them
allows the kelp’s umami to come out more
strongly. By separating them, you get a very concentrated dried sardine
broth and a very concentrated kelp broth ,
which you then combine . This creates a better balance of flavors , making it easier to adjust the taste and
determine which ingredient isn’t coming
through properly . During the broth-making process , we
wipe down the table and taste the broth with the seasoning . Staff: Do you change the ingredients
frequently? The ingredients do change. Is there a reason for changing the flavor? The taste changes completely , and the
balance is off. For example, my favorite is a broth made with large dried sardines
and kelp alone. But if I do that, if the kelp is bad or the dried sardines
are off, it doesn’t work. For example , if the dried sardines have a bitter or
astringent taste, they can’t be used. So, we try to add more ingredients to balance
it out. That’s why the dried sardines were so good
this time. The dried sardines from Ibuki Island were newly caught after the fishing season
opened, so that’s why there are more of them this time . Is it about seeking the best
flavor of the day ? Yes, Exactly . It’s about the customers , like if they bring their family or
girlfriend . You don’t want to embarrass them, right ? So we always give our best that day . Otherwise, we’d be too scared to serve
it . The owner’s dedication to bringing out
the best flavor of carefully selected
ingredients . The owner tasting the bitterness . It’s a bit delicate and creamy foam . It’s not necessarily bad, but we do remove it. The scum just before boiling must be removed without taking your eyes
off it . The way the scum comes out changes quite a
bit. This is saba, urume, and muroaji . And then there’s meji. The first scum that comes out is removed thoroughly. The kelp used for the broth has completely lost its flavor . It’s perfect. It’s smooth now, with no thickness. When it combines with the calcium from the
dried sardines , it becomes thick. Checking the flavor of the kelp broth. It’s delicious. Why is this? (dried sardine broth) It changes quite a bit when you add it . Let it cool completely, solidify the thickness, and remove it. These small sardines are packed in , so the salt content gets quite high . Even without adding salt, the
salt concentration rises significantly, so we’ll skip the salt today. The broth has a good aroma, so we want to stop this process quickly . The aroma is escaping. When you do this , bubbles remain because of the thickness. This is the arginine from the kelp and the
calcium from the dried sardines . When you cool the broth… earlier, this was spread out evenly but now it’s solidified enough to remove. Make 8 liters of soup for the daytime
service. Record the salt concentration of the soup
base . 8:54 AM Breakfast ( Staff) Is this the lunchbox made by your
wife? No, I do everything myself. I make sure to eat well and stay in good
health so I can serve customers at my best
. Making udon dough. Smooth-textured flat udon noodles . Fresh udon set for three people at 1,000
yen . Fresh udon set 1,000 yen . Cooking time: approximately 10 minutes . Staff: Does the time vary by day? Yes, yesterday it was 9 and a half minutes, so I wrote 9 and a half minutes , but the udon on the day of the interview was
firmer than yesterday. I don’t miss the
small daily changes. Small udon 400 yen, mini tempura donburi
set 750 yen . Specialty : umbrellas and sun umbrellas. 10:08 Noodles ready. Using Akita-produced branded rice (Milk
Princess). We use this rice, which is incredibly delicious. We get it directly from the farm, freshly
milled . We order everything and try all the rice from nearby areas , then select the best one . This is the sauce for the buckwheat
noodles , and this is the sauce for the soup . It’s made with light soy sauce . If you don’t chill it, the color
oxidizes, so you can’t expose it to light or let it
get warm. The color is very important. The owner’s wife prepares the chicken for the tempura.
chicken thigh meat for tempura . For the chicken tempura, we
use yuzu pepper , salt, pepper , tempura flour , tempura flakes, table-top tempura
flakes, dashi soy sauce, seven-spice
powder, salt, and ginger. Sorry about the dishwasher . Staff: It’s totally fine. I heard that there was a time when no
customers came at all . Yeah, there were times when we couldn’t even pay
salaries, and we were like, “What should
we do?” We fry vegetables for vegetable tempura, tamagoyaki tempura , and maitake mushroom tempura for udon noodles .
Maitake mushrooms are incredibly delicious
when fried, so we make large pieces of chicken thigh
tempura. I get nervous! We gently add them to the oil to prevent
the batter from peeling off . For chicken thigh tempura , we fry them
twice to make the meat fluffy and the
surface crispy . For the eggs, we fry them once more to
make the surface crispy. so the inside becomes really creamy and delicious. These two are worth the extra effort. Kyoto’s Kyōjō negi (green onions) are prepared for customers waiting in line
, with water, ice, and two fans set up . Udon noodles are boiled in time for
opening. The ticket machine by the entrance
displays the menu: chicken tempura udon with extra toppings
for 800 yen , vegetable tempura udon for
700 yen , large portion for 150 yen, and chicken
tempura donburi for 400 yen. There are nine seats at the counter, and
the kitchen is open. The first customers start lining up. They sit down and wait for the store to
open. The line grows quickly. We boil the udon noodles in batches based
on the number of customers . “Alright, we’re open. ” “Here you go.” 11:30 AM opening . The seats fill up, and the line grows again . “Would you like it hot?” Got it. Order for chikuwa tempura udon. Fry the chikuwa tempura. Prepare the warm udon. Drain thoroughly. Cook the udon within 5 seconds of the
timer . First, We start with the broth. The shop is run by the wife and herself .
Communicate loudly . Green onions, maitake tempura . Here you go. We’ll serve the udon first. The chikuwa tempura has arrived . Start by savoring the broth , then slurp the udon, and bite into the chikuwa tempura . The freshly fried, crispy chikuwa
tempura is the best… “Kashiwa tempura” is double-fried before
serving. Buckwheat noodles with extra topp ings, scallions, bonito flakes, and lemon
to complete! Kashiwa tempura buckwheat noodles with
extra toppings . Staff: How’s the taste? The taste is… There are no words other than ” amazing.” The kashiwa is simply delicious . The chicken thigh tempura, seasoned with
yuzu pepper, is juicy. Eating it with the noodles is
incredible… Please add shrimp tempura as well. Shrimp tempura. This is the chicken tempura buckw heat
noodles and the shrimp tempura buckwheat
noodles. The broth is rich with dashi flavor. Delicious! So good! Such a large shrimp tempura! Dip the shrimp tempura in the broth and
take a bite. A couple arrives at the counter . They
hand over their meal tickets . “Next, we’ll add chicken and maitake
mushroom buckwheat noodles.” The tempura is fried to order. Rinse the noodles in cold water to remove
the starch. The next order is called. ” Maitake mushroom tempura and chicken
tempura . ” Here you go . “Here’s the maitake
mushroom buckwheat noodles and chicken
buckwheat noodles. ” Slurp the noodles . Add tempura flakes. Slurping noisily! The couple’s well-coordinated teamwork.
Serve the udon and tempura as synchronized
as possible The udon is smooth, chewy, and has a
strong bite Mixing in the flavored egg tempura makes
it the best… Customers clearing their dishes. Thank you very much. Thank you. Wipe the table immediately and seat the customers. 11:45 AM. Cold water, sun umbrellas, and fans to
combat the heat . The shop’s consideration
is amazing. Check the taste of the udon . Adjust the cooking time during business
hours based on the udon’s condition . The noodles are ready! Perfect for a hot day, the buckwheat
noodles with toppings are the owner’s
recommended dish . Here you go, the chikuwa tempura
buckwheat noodles and the set buckwheat noodles. Customers keep finishing the broth . The owner replenishes the energy drinks in the refrigerator. The tempura is fried to a crispy texture . Two orders of chikuwa tempura buckwheat
noodles! Flavored egg topping for 100 yen For customers ordering flavored eggs, here’s the udon and egg . Here’s the chikuwa tempura buckwheat
noodles . Mix tempura (chikuwa tempura, maitake
mushroom tempura). We’re sorry for the wait. Here’s the large
mixed buckwheat noodles with a flavored
egg. Chicken tempura buckwheat noodles. The maitake mushroom tempura buckwheat
noodles come with three maitake mushrooms. The maitake tempura goes well with the
salt on the table . Mixed tempura (chikuwa tempura, maitake
tempura). Here you go . Large MIX Bukkake . Large MIX Bukkake. The fried food at chain stores is soft,
but here it’s crispy, so the texture is
completely different and interesting. Next customer, please come forward . (Owner) Excuse me, thank you very much. Yes, thank you for your meal! Three customers, we’ve been waiting for
you . Please take the three seats from the
front . We’ve already confirmed your orders, so
we’ll serve you smoothly once you’re
seated . Small udon with broth. Two customers waiting, we’ve been waiting
for you. Please take the seats on the front side. We’ve been waiting for you. For the shrimp tempura buckwheat noodles , we’ll start with the noodles. The chikuwa
buckwheat noodles are ready . Here’s the chikuwa tempura and shrimp
tempura. Two customers arrived , ordered cold udon. Making cold udon: Season the noodles with a sauce made from
white soy sauce , then pour cold broth over it. For cold udon, the broth may taste a bit
thin, so adding the “kaeshi” enhances the
umami flavor . We apologize for the wait . Here’s the regular- sized cold udon for the first customer . Here’s
the small-sized cold udon for the first
customer . The wife is doing the dishes during her
break . 12:23 PM. The two of them continue to handle
orders diligently . However, the line keeps growing Customers worry about the water
temperature in the scorching heat… Cold and delicious! Thank you… Chicken and egg topping large
portion with eggplant and flavored egg tempura.
Eggplant tempura. The eggplant is also well done. You know how they
sometimes cut slits in it like octopus, right? I just can’t stand how greasy that is . The part of the
eggplant that absorbs the least oil is when it’s cut into four pieces . When you eat one eggplant cut into four
pieces , the skin stays, so I make slits in the skin. But then the oil gets absorbed , so I just make thin, grid-like cuts on the
skin . That way , it doesn’t absorb oil and has a better texture . That’s my conclusion, but I don’t see many places doing it. We serve around 230 customers daily , and on weekends, the udon sells out within
4-5 hours of opening. Shrimp tempura, maitake mushroom tempura,
shishito peppers, mini tempura donburi,
topped with sauce! Mini tempura donburi set for 750 yen. First, slurp the udon, then enjoy the mild bitterness of the shishito
peppers, and the maitake tempura with sauce is
amazing… Extra-large udon +250 yen . Extra-large chicken udon with scallions
. 14:17 Making kama-tama udon. Mix the egg with the udon, then add another egg to finish. Top with scallions and it’s done! Kama-tama udon arrives. Enjoy with the
table soy sauce. Indulge in one whole egg yolk and
one-third of a whole egg. The rich flavor
is delightful . A group of three in tank tops arrives . Staff: Do you come here often? About once a month. It’s close, so we live in the dorm there . What club are you in? Judo. What do you like about the shop? Everything , really. It ‘s the best I’ve ever had. Finished the large udon and tempura in no
time . Will eat Mr. Munakata’s udon and train
hard in judo . Received water from the shop owner. Even
the water to finish off the udon is
delicious. A vending machine where you can use a
10,000 yen voucher. Chicken tempura udon for 800 yen. Chicken tempura udon for 800 yen . The addition of a few maitake mushrooms is
a nice touch!
The aroma of the broth is so tempting… The thick udon noodles are chewy and
satisfying , soaked in the rich broth . The tempura is generous the chicken thigh meat is tender and moist
. The yuzu pepper adds a refreshing kick! 15: 00 Close After getting up close to this popular
udon shop, it’s clear why there’s always a
line. A 24-hour standing-only soba shop. Kanagawa Prefecture, Kawasaki City,
Nakayama Ward, Kamishinjo. Right next to
the north exit of Musashishinjo Station . Kashiwaya Shinjo Store . Standing counter and chairs . Ticket machine next to the entrance . Tempura soba 470 yen . Large-sized kitsune
udon 460 yen. Mini tempura donburi set 650 yen . Mini
curry set 60 0 yen , Squid Tempura Soba 460 yen , Ramen 470
yen , Katsu Don 640 yen , Pork Don 510 yen , Spring Onion Tempura Soba 490 yen , Meat
Udon 510 yen , 700 Yen Soba 700 yen , Kama Tamago Udon
460 yen , Inari, Chopped Scallions. A veteran part-time worker who is 69 years
old . Usually works at the Kashimada Store . Carefully frying each piece of tempura
one by one inside the store . Mini Tempura Donburi Set purchased. Take the ticket to the pickup counter. Mini Tempura Donburi Set ready. Thank you. Spring Cress Tempura . A man in work clothes orders tempura
soba. Inari 1 piece 80 yen. Tempura Soba and Inari. Seven-spice on the table. Tempura soaked in broth. Slurping soba. Biting into homemade inari . Udon with one inari? Tempura ingredients : spring onion, red
ginger, onion, carrot. Tempura soba, here you go. Head to the standing counter seats . Seven-spice seasoning on the table . A crispy, satisfying breakfast at the
standing counter . Cold soba with tempura, please. Pork bowl, mini soba with tempura. Staff: “Are you done with work today?” “Yes. ” “What do you like about Kashiwaya?” Yeah, it’s open 24 hours, so it’s good after work or when you’re
just a bit hungry and can come in quickly . Tanuki udon with egg, coming right up. Popular menu item: curry with Fukujinzuke
pickles . Curry rice, coming right up . Curry rice is 470 yen . Many customers order it as a single item . The homemade curry made in-house at the
soba shop is delicious… Large portion, Thank you. Starting the day with a large serving of
tempura soba to build up energy. The thin batter lets the aroma and
bitterness of the spring onions shine
through, and the soba has just the right
amount of chewiness . Burdock tempura soba, udon 470 yen ,
toppings 70 yen. The burdock tempura is fried to order . Toppings: wakame seaweed . Burdock tempura soba with wakame, coming
right up. Carrot and thinly sliced burdock
tempura. 6:58 AM (Staff) What’s this preparation? This is meat, like pork bowl. Simmering onions and pork. Curry udon, coming right up . Tempura served separately. Got it . Taro soba with spring onions. Taro soba with spring onions, coming right
up. Please return your dishes after finishing. Staff) What time do you close today? 2 PM. What time do you open? From 6 PM. We’ll take orders while preparing dishes
simultaneously . Check the rice portion . Croquette curry. Mori soba is ready. Mori soba with egg . Tanuki udon large portion. Tempura soba udon 470 yen . Cold soba udon comes with freshly fried
tempura. Cold tempura soba . We start at 6 AM today . Staff: I see . That’s quite a long shift. How long have you been working here ?
About 12 years? Actually, I usually work at the Kashimada
store. Today I’m helping out . I see. We’ll go in order, starting with the
spring onion tempura. Shredded burdock and carrot fritters. Burdock tempura is ready. Thank you. Chikuwa tempura soba is ready . Staff: What’s this preparation for? Curry rice . Staff: Do you make the curry here too ? Yes, we have to prepare it in advance or it
runs out quickly. 7:40. Meat udon, please wait. My body can’t keep up . Staff: I see. How old are you? 69 years old. What kind of people come here mostly?
Salarymen or something? Craftsmen or elderly people . A lot of diverse people come here. I see . How many branches do you have now? There’s this one, Sanchōmachiya, and
Kashimada . There used to be quite a few around here , right? That’s right, Kawasaki and
Gakudai. There used to be quite a few along the
Tokyu Line. Ordering meat soba. Meat soba for 510 yen. Softly simmered onions, pork seasoned with
a sweet and spicy sauce , and thin noodles with a smooth texture . Seven-spice seasoning . 10:17 AM. Preparing tempura for the lunch rush . Large portion of tempura soba, please. Curry rice and soba with tempura . Soba is delicious to eat during the hot
season . Staff: Do you come here often? Yes, I come here two or three times a week . What’s so good about Kashiwaya? It’s fast and affordable. Takeno udon coming right up . Mini curry set coming right up. Ramen with menma, naruto, and char siu,
nori, scallions, black pepper. Tanuki udon for 410 yen . Raw egg for 70
yen. Tanuki udon with egg, please ! Burdock tempura soba for 470 yen . Curry
with Fukujinzuke pickles, plenty of pork
and onions , and red ginger. Pork bowl
with miso soup . Zaru soba and inari,
please! A businessman finishing lunch at a
standing soba shop slurping zaru soba, eating inari, and finishing it all! Curry rice and mini soba set, please. A man orders fried mochi udon. He bites into the fried mochi soaked in
broth . Seven-spice on the table. He slurps the udon noodles boldly . Soba, 700 yen. The order for soba is placed. Chikuwa, squid, wakame, half meat , mini
kitsune, scallions, and seaweed in a
luxurious serving. Here you go, 700 yen soba, please wait. Hot, freshly fried bamboo shoot tempura. Holding the bowl, slurping the soba. 12:08 Tanuki soba, please wait . Mini tempura donburi set with moon-view soba. Cold tempura soba . Cold tempura soba . Curry rice mini soba. Order may be out of sequence . Curry rice
mini soba coming up . 12: 11 Wakame udon with egg. Here you go . Busy lunchtime. The store is bustling . Cold tororo donburi set . Spring onion and egg cold soba. Ramen. Slurping the firm soba noodles. Finished it all in one go. Soba is the way
to go in hot weather . Mini tempura donburi with shrimp and squid
tempura. Ramen mini tempura donburi customer . Here
you go . Handling the dishes . Cold soba with spring onion tempura . Here you go. Cold spring onion tempura with
extra toppings. This one male customer ordered tempura soba with extra tempura
toppings, generously sprinkled with
seven-spice powder . A luxurious bowl with
two tempura fritters. Preparing the order while making the
tempura fritters with care . First, the pork bowl with raw egg . 12: 34 . Mini tempura donburi set, ready for you. Order for kama-tama udon . Kama-tama udon, ready for you. A man comes in . Udon, tempura donburi mini udon set. Tempura donburi mini udon, ready for you. The portion of the tempura donburi is
huge. Biting into the freshly fried chikuwa
tempura. The sauce-soaked rice is also delicious… The peak has passed, and things have
calmed down. In the meantime, quickly
finish the dishes. Spring cress soba with a large portion of
mini curry. Purchased spring cress tempura soba. Spring cress tempura
soba 490 yen . Popular spring cress tempura. Sprinkle seven-spice seasoning. Slurping the soba . Ordered curry rice. Is it okay to add Fukujinzuke? Curry rice for 470 yen. We visited “Kashiwaya Shinjo Store,” a
24-hour standing soba shop . “Masa Soba Ozaki-an” in Nerima Ward,
Tokyo . We visited a local favorite soba
shop! Ten-zaru soba . Ten-zaru soba, here you go! Wow! Thank you! It’s a large portion, I’ll dig in! Mori soba, please . A mountain of soba… Soba shop’s curry rice bowl , here I come! This is the cold soba with squid tempura . Is that okay? Wow! Amazing! Pot-fried udon . Looks delicious. This is what winter is all about , isn’t
it? Curry soba with mochi . Here you go! Katsu don, duck nanban seiro, large portion. The soba in the tempura set is a big hit
with customers . Wow, that’s amazing! Here’s the large tororo. Thank you so much ! This is my favorite soba. Tokyo Metropolis, Nerima Ward, Sekicho
Minami. Established in 1963. True soba. Ozaki-an. 8:00 AM . A day at the soba shop . Soba is made from freshly ground flour. The origin varies by season. The third-generation owner . Water ratio is the most important . Grated radish, udon, bamboo shoots , spinach , shiitake mushrooms . 11: 00 Open. Mori soba 850 yen, tempura soba 1,700 yen
. *Menu prices are as of the date of
photography . Kitsune 850 yen, soba shop curry rice
bowl 1,000 yen. *Menu prices are as of the
date of photography. Katsu don , curry rice bowl, and duck soup seiro. Yes, please. Mori soba , curry rice bowl set, cold soba, tanuki soba. How many people? Six . Six people . Is the tatami room available? The tempura on the shrimp is soba tempura . Tempura soba, please . Here you go ! Wow! Thank you! I used to
come here a lot as a kid. There were so
many kids, so I only ever ate takeout .
This is my first time at the store . Grated soba and tempura soba , pot-fried udon . Here’s the cold soba with squid tempura . Is that okay? Yes, please. Sorry, that’s amazing! Duck soup and squid tempura set, tempura soba, and pot-cooked udon . It looks delicious. This is what winter is all about, isn’t
it? Sorry, it’s duck nanban soba . Thank you for the meal! Thank you. Curry soba with mochi . Here you go! Duck nanban seiro . 12:23.
Tempura soba (tempura served separately) .
Here you go! Two tempura soba , grated radish soba , the shop owner’s daughter and her friend , curry donburi set with warm so ba, cold soba with tamagoyaki, soba from the tempura donburi set for a
regular customer , Wow, that’s amazing! Large grated radish, here’s the large grated radish , here’s
the tanuki soba , curry donburi set, tamagoyaki set , cold soba , Okame soba , here you go, Curry donburi set, Tamagoyaki donburi set . When I was a first-year university
student, I used to work here with the part-time
staff. I never intended to take over the
business, but recently I started using Instagram . Through my efforts , I realized how much
the local community loves this place , so I don’t want to lose it. If my younger brother takes over, I’ll
leave it to him . If he doesn’t, I’ll do my best to keep
it going. Our biggest selling point is the tempura
and soba. The soba is delicious, of course, but we really put a lot of effort into the
tempura , and we use only the best ingredients. Even when I bring my friends, the first thing they say is how delicious
the tempura is . That’s our specialty . It’s my favorite soba . My daughter’s classmates also come to
the shop . Duck Nanban Seiro (large portion with
free tempura) Soba soup, mountain vegetable soba . Tokyo, Kita Ward, Oji. Udon shop Seii. The day starts at 8 AM with udon. Miso udon broth . Second floor . Opens at 11 AM. Mentaiko kamatama 710 yen. Using Shirasu from Kujukuri . Shirasu
donburi (with egg yolk) 320 yen , tempura topping 890 yen. Tokyo Metropolitan Government, Adachi
Ward, Nishiarai. Ni-hachi Soba, a specialty shop for flower
soba. Opens at 11:00 AM. I used to work in product development for
20 to 30 years . I’ve always wanted to make soba, and I happened to meet someone from a
katsuobushi wholesaler and a soba
wholesaler at the same time. I felt the
time was right. The recommended menu item is the tempura
soba. It’s the most popular item among
customers. We use a special machine on the fryer that reduces oil content by 50 %. This results in healthy, crispy
tempura. Order the recommended Hana Soba Tempura
Soba . Hana Soba is a made-up word. It refers
to buckwheat harvested while the flowers
are still blooming. Flower Soba Tempura Zaru is 1,650 yen . Made with buckwheat flour from Tochigi
Prefecture, it features crispy shrimp tempura (delicious with salt
made from seaweed) , eggplant tempura, and soba broth. We are the only specialty shop in Japan offering flower soba. Flower soba is
harvested when the flowers are in full
bloom, at their most vibrant . As a result, it has a rich aroma,
greenish noodles and higher nutritional value than regular
soba . Regular soba is harvested after the flowers have wilted
and the grains have fully matured to maximize yield. This is because the grains contain more
oil when they are fully matured, the
oxidation process accelerates . 11:45 AM The interior features a modern
Japanese design with glass walls. Mori
Soba (830 yen), Kake Soba (830 yen), Mochi
Pork Cutlet Donburi (1,150 yen) , and
Tempura Donburi (1,300 yen) . There are
partitions , so you can enjoy your meal in
peace even if you’re alone . This is our
Ebi Tempura Soba . Regarding the broth ,
it is made using only dried bonito flakes
and Rishiri kelp, 100% natural. we make
the broth. Flower Soba Kake Soba 830 yen . The flower soba is grown by farmers I
contract with. From soil preparation to harvest, it’s in Tochigi Prefecture, and I go there
to work alongside them. It’s harvested twice a year, in spring and
autumn . At our restaurant, you can enjoy both
spring and autumn new soba.

0:00　神奈川）相州そば 関内本店
地図　https://goo.gl/maps/BPy46Em23mLg46yD9
住所　神奈川県横浜市中区住吉町１丁目８
URL　https://youtu.be/dRzB1WJXBTY

28:33　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

1:10:51　神奈川）かしわや 新城店
地図　https://goo.gl/maps/Tc14enVSchipyFu2A
住所　神奈川県川崎市中原区上新城２丁目１１−３
URL　https://youtu.be/WAKnEbWvLXA

2:00:22　東京）真そば 尾崎庵
地図　https://goo.gl/maps/GnKSo7nMeJfhokNEA
住所　東京都練馬区関町南3-2-23
URL　https://youtu.be/TmHjCSwJsZc

2:28:16　東京）うどん屋 清
地図　https://goo.gl/maps/RcXot67fUZTeBtfp6
住所　東京都北区王子1-16-16
URL　https://youtu.be/zilHSFkhZRI

3:07:41　東京）【閉業】花蕎麦専門店 和み
地図　https://goo.gl/maps/KEfu4sAVhYDRpxh6A
住所　東京都足立区西新井１丁目５−１ 中田屋中田ビル
URL　　https://youtu.be/evU7kclDlqw

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