８時開店→即満席 創業１２０年老舗うどん店の超絶天ぷらラッシュに客が殺到する

８時開店→即満席 創業１２０年老舗うどん店の超絶天ぷらラッシュに客が殺到する

Kagawa Prefecture, Takamatsu City ,
17-minute walk southwest from Onimaru
Station. Established approximately 120 years ago ,
“Yokokura Udon.” Table seats and tatami-mat seating for 48
guests . Selected as one of the top 100
restaurants by Tabelog in 2024. The oldest
existing udon shop . 5:00 AM: Shop owner arrives (5th
generation). The broth is made by simmering kelp, dried sardines
, and bonito flakes in a bag, then straining it.
The sardine meat is flaked and fried into
tempura. We use a blend of Australian and Fukuoka
wheat flour . The texture of udon changes with time,
so the dough we knead is best enjoyed around
noon. Sometimes customers wait from opening ,
but I want everyone to know that it’s better in the afternoon than in
the morning . I hope people take it in a good way, but there were times when we just pressed
the dough without stretching it, and after trying various methods, the current method feels the most comfortable
so far. (The shop owner’s mother) The store used
to be where the parking lot is now. We moved it here and settled it here. This building was built in the Meiji era ,
so it’s over 120 years old . (Staff) Is this exactly how it was when
you brought it here? Yes , it’s just as it was when it was
originally built. The oil, the tempura of the lower part of the fish, and the eel—frying it twice makes it crispy, right? Look, it’s crispy! The lotus root is marinated in dashi , along with high-protein tofu and chikuwa . Staff: What’s the most popular tempura
item? The most popular ones are chikuwa and chicken tempura . Chicken tempura, wakame furikake , shiso furikake , onigiri, boiled noodles , soy sauce udon small 1 serving 400 yen ,
nameko grated radish udon small 580 yen, meat udon small 730 yen, yama-kake soy
sauce small 1 serving 530 yen, chicken char siu scallion grilled oil udon
small 1 serving 650 yen, cold shippoku
small 650 yen, Kake udon small 1 serving 320 yen, Warm
egg and mentaiko small 1 serving 550 yen, Table condiments : soy sauce, sauce,
seven-spice, Full parking lot, The owner hangs out the curtain, Please line up in order , Sorry for the
wait , 8: 00 Opening time Customers rush in as soon as the shop
opens Chicken char siu scallion grilled oil udon Chicken thigh char siu grilled to a
fragrant crisp , topped with scallion oil
and dashi soy sauce. Please give me the small kake udon. Kake udon: Warm udon noodles are boiled by the
customer, and the broth is self-service . Self-service condiments: Vegetable tempura . Tempura is prepared throughout the day . Fry until you hear the sound of the oil
sizzling . Until noon, the tempura stays crispy. Egg tempura . Approximately 17 types of tempura are
available at all times . Meat udon, cold udon with broth (small) . A family visiting for sightseeing. Delicious! Thank you . Please come again! Long yam , grated yam, scallions , chopped seaweed, mountain-style soy sauce. Two people visiting on a udon tour came
in. Welcome! Cold udon with scallions and tempura flakes. This is amazing ! So delicious! I love the chewy noodles, and when they mix with the broth, it makes
me feel so happy . The fishy flavor of the broth comes
through immediately, and it’s completely different from other
places. The shippoku cooked the previous day . Staff: What about in the winter? Warm, with pumpkin on top. In winter, we use taro. Thank you so much every time! Cold shippoku with nameko mushroom and grated radish. A couple visiting for the first time. The atmosphere is really nice. Delicious! It’s light and delicious! The dashi really comes through. It was all machine-made at first, but I switched to hand-made on my own . It’s really nice. It’s so beautiful ! It’s the best in the world! The morning noodles have a nice slipperiness and shine . Soy sauce udon with grated radish,
wakame, and yuzu juice, topped with dashi soy sauce! Hot spring egg , mentaiko , warm egg mentaiko, cold noodles in a large and small portion. A couple who stopped by during their trip . Delicious! It has a good bite , the noodles have a nice texture, and the texture is excellent . A family who has been coming here for decades. The selection of tempura is also
extensive, and I think the noodles and broth are
well-balanced. The char siu is moist and thick, and the scallions are also delicious. Oil, well-grilled until charred , wakame seaweed. Some people enjoy it with dashi soy sauce, while others prefer it with dashi broth. Chicken char siu scallion grilled oil udon
(small) 650 yen, served with dashi soy sauce . The pepper adds a nice kick! The noodles so soft and tender that they
fall apart when picked up with chopsticks
. The wakame seaweed adds a nice touch.
The surface of the noodles is moist and
smooth , with a chewy texture that lets you fully
enjoy the wheat flavor. Closed at 2:00 PM. Established 42 years ago. “Udon Bō
Takamatsu Main Store” Meat Bukkake with Seasonal Vegetable
Tempura , Time Lunch (Kausudon, Chikuwa Tempura,
Hijiki Rice) The thin, supple noodles are delicious,
aren’t they ? Still as delicious as ever! The rice balls and crispy tempura are amazing! Delicious! Delicious! Kagawa Prefecture, Takamatsu City,
Kamei-cho, 5-minute walk from Kagawa
Electric Railway Kawanishi Station. Established in 1982 . “Udon Bō Takamatsu
Main Store” 5: 00 The owner arrives at work . He trained under his father and has been
running the shop since the renovation in
2021. Preparation begins. Dashi is made with kelp . Tofu skin is prepared for kitsune udon
and inari sushi. The dashi is poured into the pot and simmered for a while. The tofu skin is transferred to a tray. For inari sushi , the tofu skin is cut and
opened. For kitsune udon, the tofu skin is
transferred to a tray . We place a weight on top to remove excess
broth. We rinse the rice . The rice remains delicious even when
cooled. We use Kagawa-produced Milk Queen
rice. We add the rice-washing water to a pot
with daikon radish. We cook the rice. We prepare the mixed rice. We add soy sauce, cooking sake , oil, and seasonings to adjust the flavor . We add soy sauce, cooking sake, oil, Add
dashi , chicken, and burdock. Remove the kelp. Add bonito flakes . Add the secret blend of bonito flakes. Remove the scum . Add more bonito flakes . Simmer for a while. Strain the dashi . Squeeze the cheesecloth to filter the
dashi thoroughly . The first dashi is complete. Mix vigorously . (Owner) “There are seasonings, right ?” (Seasonings) Sometimes it solidifies at
the bottom , so I mix it directly . Check the flavor of the broth. Divide the first broth into two containers . Add the secret seasoning to the first
broth to complete it . Strain the first broth and transfer the
remaining bonito flakes to a pot. This is the second broth, used for oden
broth or cooking ingredients. Remove the bonito flakes. This is the
second broth. Make oden broth . Transfer the second broth to a small pot
. Transfer the vegetable broth made from onions, Chinese
cabbage, and other vegetables to a small
pot . Transfer the kelp removed from the first
broth to a small pot. Simmer for a while , remove the kelp. Combine the kelp, bonito flakes, vegetable
broth, and season with condiments to
complete. Pour the finished broth into the oden pot . Add daikon radish that has been parboiled
in rice washing water, add the second
broth , and simmer for a while . Oden ingredients prepared the previous
day ( Shop owner) Is it with curry? The ones cooked for a while are more
flavorful than the ones added immediately . The mixed rice is done . The plain rice
is also done . Measure the plain rice ,
divide into portions , add kelp and
umeboshi, sprinkle with salt , and shape into onigiri . Kelp and
umeboshi onigiri are complete . Make mixed rice onigiri with umeboshi,
kelp, and furikake on top. Wrap the onigiri in plastic wrap. ( Shop owner) Arrange the rice balls on a
tray and let customers serve themselves . The rice balls are complete . Make inari sushi. Bring the udon dough. Roll out the rested dough with flour,
pressing down with a rolling pin to
flatten it . Wrap it around the rolling pin and roll
it back and forth to stretch it . Cut the noodles on a cutting board . The
udon is complete. Prepare tea on the table . Pour the broth for zaru udon into bowls. Place wasabi on small plates . Cut the lemon . Cut off the core of the watermelon. Cut the onion. Remove the core. Make the broth for the meat-topped udon. Lightly boil the pork . Remove the scum . Add the pork to the broth. Prepare the shrimp and vegetable tempura. There are four types of vegetables: pumpkin, sweet potato , mitsuba, onion. Mix the ingredients with all-purpose
flour. Tempura is complete. Father’s croquettes: sweet potato, burdock , eggplant . Prepare ingredients for chanpon . Prepare ingredients such as carrots and
wood ear mushrooms in individual portions . Staff: Do we prepare each one like this
first ? If we don’t , it takes a lot of time because so many orders come
in. Stir-fry the chanpon ingredients . Add the broth to the pot . The radish in the oden has absorbed the
flavor Add more ingredients to the oden. Tempura of nanohana and local shrimp . The self-service tempura and onigiri
corner is complete . The store will open soon. Opens at 11:00 AM . Parking available for 4 -5 parking
spaces available. 8 table seats, 12 partitioned seats , 12 tatami mat seats, 12 private rooms ,
total 44 seats . Monday, Tuesday, Thursday 11:00 AM –
2:30 PM, Friday, Saturday, Sunday,
Holidays 11:00 AM – 2:30 PM , 5:00 PM –
7:30 PM. Time lunch 800 yen (Kausudon, Chikuwa
Tempura, Hijiki Rice) Original cold tempura 950 yen , Champon
950 yen, Toppings : Hot spring egg 150 yen , Monthly limited menu updated on SNS , Oden, rice dishes, and tempura are
self-service, Chikuwa tempura 150 yen, Chicken tempura
200 yen , Oden menu : Egg, long tempura 150 yen , Radish,
domestic beef tendon 200 yen , Table condiments : Salt, seven-spice,
ground sesame seeds. The previous chairman manufactures these
souvenirs at his own factory . Customers began flocking in as soon as
the store opened . Ordering the time lunch and champon , the udon is boiled upon order to ensure
freshness . The boiling is checked, the udon is rinsed in water and the champon is prepared. Sesame oil , pepper, and broth are added, then cornstarch is used to thicken the sauce. The creamy sauce is poured over
the noodles, completing the champon. Udon stick . Famous!
Champon 950 yen. The creamy sauce clings to the chewy
noodles. The vegetable-rich sauce is packed with
flavor and absolutely delicious! Making the time lunch kasu udon. Time lunch 800 yen (kasu udon, chikuwa
tempura, hijiki rice). Making the original cold tempura. Topping with shrimp, seaweed, pumpkin, and
shiso tempura . Original cold tempura 950 yen. An order for meat buckwheat noodles comes
in. Topping with meat for the buckwheat
noodles . Garnishing with grated radish and lemon . Shiso tempura. Meat buckwheat noodles 950 yen. Making soy sauce udon . Soy sauce 500 yen . Chikuwa tempura, Order for shrimp
tempura. Serve chikuwa tempura (150 yen) and shrimp
tempura (300 yen) . Prepare Time Lunch Kasu Udon. Make grated radish bukkake. Serve grated radish bukkake (medium) (730 yen). Top with garnishes and squeeze lemon. Enjoy the refreshing broth and smooth , chewy noodles . Keep eating until
it’s all gone! Make meat udon. Green onions, meat udon 900 yen Order for Sanuki mixed noodles. Place an egg in the center. Kagawa Prefecture brand pork Top with “Olive Pork,” scallions, onions,
tempura flakes, and seaweed . Limited menu: Sanuki mixed noodles 1,150
yen. Make Champon Udon . Order the original Hiyaten. Original Hiyaten 950 yen. Crispy and delicate shrimp tempura.
Delicious both as is or dipped in broth! The noodles have a strong bite and a
smooth texture—truly udon that you can
savor in your throat! As lunchtime approaches, orders keep
coming in . An order for warm chikuwa buckwheat
noodles (large) comes in. Warm chikuwa buckwheat noodles (large)
1,000 yen. Make champon . The champon rush continues! Time lunch chikuwa tempura. Serve with hijiki rice . Make kake udon (medium) . Kake udon (Medium) 600 yen . Preparing meat buckwheat noodles. Meat buckwheat noodles . 12:20 PM. The store is packed. Preparing
kitsune udon . Kitsune udon 600 yen . An
order for a large kamaage comes in . Regular customers. They love udon so
much they visit about 200 shops . Staff:
“One of those shops? ” ” Yes, that’s right .” Staff: “How’s the
taste?” “As always, delicious!” The thin, supple noodles are delicious,
aren’t they? The meat buckwheat noodles are sold out. An order for cold buckwheat noodles comes
in. Cold buckwheat noodles 550 yen . A family with children arrives. Warm chicken and egg tempura (Large)
Sanuki mixed noodles ordered. Warm chicken and tempura (large) being
prepared. Warm chicken and tempura (large) 1,400 yen . The shop owner’s brother and his family . Staff: How’s the udon your brother makes
? Brother: His udon has a good bite to it. It’s delicious! Delicious! Customers from outside the prefecture (ordered) the original Hiyaten, which has
tempura on top. We had it both cold and hot . It has a good bite and is delicious! Customers came to pick up oden. Long ten, tofu, and egg . This is the
pattern three times a week. Order for original Hiyaten (large) comes
in . Staff : Do you come here often ? Yes, about twice or three times a week . Today I ordered the Hiyaten. The noodles are smooth and have a good
texture , and the tempura is delicious too. They make Kama-tama udon with freshly
fried tempura . Kama-tama is 700 yen. A customer who came to Kagawa for a trip : Staff: How do you like the Sanuki udon
from Kagawa ? It’s absolutely delicious! Ordering champon. Champon 950 yen. The hot, rich vegetable broth warms the
body… The creamy sauce clings to the smooth
noodles , creating a delicious flavor… Closing at 2:30 PM. We put our heart into making the dishes,
and it’s rewarding when customers enjoy them
and are satisfied , since they’re paying for it. When they say “thank you,” it gives us a sense of fulfillment . Takino-miya Park , the ancient battlefield
where Toyotomi Hideyoshi fought during his
campaign in Shikoku. Located in Shinjuku-cho, Niihama City,
Ehime Prefecture , about a 30-minute walk
north from Niihama Station . Established in 1976, Hagi no Chaya is a renowned soba noodle shop in Niihama,
Ehime , with a long-standing tradition
passed down through generations. It
attracts soba enthusiasts from all over
the country . Operating hours: 11 to 5:00 PM. Closed
on Mondays. We closely follow the morning
preparations, starting with making the broth using
katsuobushi ( dried bonito flakes) and Hokkaido Rishiri
kelp. We use three-year-old katsuobushi
from Satsuma , shaved thickly. We mix the broth with the sauce and pour it over the
noodles to create the final dish . The
broth is left to rest to mellow the soy sauce , and the ash is removed. filtered and
cooled. If you don’t remove the impurities, they won’t come out, right? This is the finished broth. It’s cooled until
opening time. How many years have you been working here?
26 years. I started at 20, so I’m 46 now . (Second generation) The katsuobushi is
from Makurazaki in Kagoshima . (Second generation) It’s dried until it makes a
crisp sound . (Second generation) It’s
molded multiple times . (Second generation) Finally, golden mold
appears, and we mold it about three times . This process allows the mold to absorb
moisture and impurities , resulting in concentrated, delicious
katsuobushi. The price is, of course, very high, but
it’s considered the best . The mold absorbs impurities. Rishiri kelp is famous for its dashi kelp, and among them, the Kagami variety is
considered the best . It’s written as “Kagami,” meaning “deep
fragrance,” and it has a rich flavor and strong umami. Preparing shrimp for tempura . We use over 100 shrimp a day. Mountain
yam . Cleaning the kitchen . I’m 83 years
old , but I’m still full of energy. Preparing oden. Cleaning the sprouts . They might get a
bit misshapen, but we have about six types of oden. Thick
tofu and konjac are popular. The self-service oden has an irresistible aroma of dashi… Oden is set up next to the entrance. My father, the previous owner , started the business when I was in third
grade . After graduating high school, I attended a culinary school in Tokyo,
then trained at three soba restaurants—first in Chiba’s Funabashi,
then Saitama’s Tokorozawa, and finally Nagano’s Matsumoto . I returned after completing my training
at those three establishments . Staff : Did you decide to take over the
soba restaurant ? Yes, I didn’t like studying , and I didn’t have the academic ability to
go to university . Plus, my parents ran a soba shop, and I
was interested in cooking, so I wanted to take over the family
business and help my parents . Staff: Do you like soba? Yes, I love it. I eat it every day. I hear people say it’s soothing, and there are quite a few customers who are
happy to come here if there’s an empty
seat . The Japanese garden, with its deep
mountains and serene valleys , has an amazing atmosphere, making the
soba taste even better . The restaurant has 56 seats and table condiments . (Specialty) Awarded a Michelin Plate, offering dishes
that meet Michelin Guide standards . Menu list . *New prices effective
November 1. Photos show menu prices as of
October. Specialty : Soba nutrition. Dedicated parking available. Customers waiting for opening : Opens at 11 AM . Hanging banner. Mori soba. Soba made with carefully selected soba
flour. Rich soba aroma and firm texture. The soba is grown in the foothills of the
Eight Peaks of the Japanese Alps, with
meticulous attention to the fields. The soba flour is stone-ground from
high-quality soba grown in the foothills of the Eight Peaks of the
Japanese Alps . at an altitude of approximately
1,200–1,600 meters. The advantage of high-altitude cultivation
is the significant temperature difference between morning,
noon, and night. The temperature drops
sharply in the morning and evening and
rises sharply during the day . This temperature difference enhances the natural sweetness and flavor
of the soba . Tempura soba, tempura soba , large, tempura soba , enjoy the well-balanced texture of the
2:8 soba noodles, savor the flavorful broth, take a bite of the shrimp tempura, and
feel the happiness spread throughout your
mouth! A pair of customers arrive, head to the popular seat , “Wow! It’s beautiful! Let us through!” Tempura soba is ordered. Enjoying the meal at a cozy table , the
soba has an exceptional flavor! Soba soup. The couple also heads to a popular seat . Okame soba, young chicken nanban soba . A man in a suit sips soba during his
break. Thank you! In the rain, quickly finishing their meal
and heading back to work. A group of four men arrive. The order is placed. The delicious-looking soba brings a smile
to their faces . Tempura soba , here we go! The freshly fried shrimp tempura. Taking a break after a temple study
session. Heard it’s a famous place . It’s delicious ! Thank you for waiting!
Tempura soba large! Excuse me!
Tempura soba! I devoured the soba noodles with such
enthusiasm , finishing every last bite . Thank you
for the meal! Customers keep coming in . Even in the rain , Hagi’s teahouse is
bustling during lunchtime . At the peak of lunchtime , despite the
busyness , each plate is carefully served
one by one . The staff works efficiently to maintain
the freshness of the soba noodles . Two large portions, young chicken soba,
tempura soba, and clam soba—I need two hands! Ten-jiru soba, young chicken nanban soba, oyster egg soba, curry soba, and chicken
and egg bowl . With skilled efficiency, we handled all
the orders at once, sweating but providing
delicious food . Kake soba , dashi and tempura soba.
Arrange the noodles, then top with shrimp,
yuzu, scallions, and spinach . The young chicken flavor is popular. Young chicken nanban soba, tanuki soba . The soba flavor remains while maintaining the texture and throat
feel. If you’re looking for that, maybe the 2:8
ratio is good. The noodles are thin . (Cooking time) is around 20 seconds. The soba shop’s bowl has soy sauce, mirin, and sugar, not just
sugar. The broth’s umami adds to the flavor, so it’s generally praised as delicious and popular. I’ve been involved with soba for about 35
years now. Cooking with heart , not just soba, but any dish , and seeing customers enjoy it
and feel satisfied—that’s what brings me joy .
Hearing their voices, especially when they pay and say “thank you,” that’s where the fulfillment comes from. It’s motivating. Of course, without that, the food service industry
wouldn’t exist, would it? It’s really nice that it’s there. Regular customers who’ve been coming since
we opened—they come pretty often. They say, “The soba here is delicious . How’s the soba taste?” It’s delicious, that’s why I come. I’m 88 years old. Regular customers leave. Ten-tsuyu, tempura, ten-mori soba. A group of three men came in. Tsuke-toro soba . It’s delicious! Tasting: Tenmori soba 1,750 yen (regular mori soba
is 950 yen). Made with the highest quality buckwheat
flour, the soba has a white, elegant
appearance and a subtle buckwheat aroma. The fresh wasabi and the carefully crafted mori tsuyu sauce
enhance the flavor of the soba. Eating soba while looking at the garden is
a truly blissful experience. Ebi tempura with tempura dipping sauce . The plump shrimp
and crispy batter are irresistible. Oyako
donburi (chicken and egg rice bowl ) 850 yen (includes miso soup) . The oyako donburi at this soba shop is
delicious with a rich broth. The chicken is thinly sliced, tender, and
easy to eat. The second-generation owner puts his heart
into every dish . Please try their
signature soba! Tokushima Prefecture, Tokushima City,
Fresh Fish Cuisine “Sakae” Chef-made sushi sets at great value. A variety of delicious set
meals with excellent value . Fresh and generous portions . The crispy tempura pairs perfectly with
the sushi and sashimi… The menu is diverse, so I love it. Delicious and flavorful fish can be
enjoyed in a private room at this popular
spot. Tokushima Prefecture, Tokushima City, Kitakishima. Established in 2006, Uo-E (Sakae) . Spacious parking lot for 23 cars. Live fish tank . Staff : What kind of preparations do you
do in the morning ? Probably the preparation for the lunch
menu. Today , we’re preparing fried dishes like tempura
, salad, radish, shrimp fry , shrimp ,
chawanmushi , eggs, light soy sauce , ginkgo nuts , and mitsuba. The chawanmushi that comes with the set
meal and the dashi for the miso soup . Staff: What about the dashi? Mainly flounder, fish trimmings, skipjack tuna . We strive to provide the freshest fish
in the most delicious way possible. This is skipjack tuna . Staff: How many portions is that ? This is one fish . Today, tomorrow’s portion. Flounder , sea bream , sashimi served with rice , prepared by the owner’s sister . Carefully vacuuming and wiping down. Tokushima is famous for sudachi . We made this sake to suit our
preferences , using honey for a sweet and refreshing taste . Recommended for women and younger people. Octopus: Remove the slime from the octopus in a
washing machine. The washing machine helps remove the slime
and soften the octopus . By pounding it, it becomes soft, and the washing machine further softens it . Two birds with one stone—no need for extra hands! Staff: How many servings would that be
roughly? If made into sushi rolls , about 600 or 800 pieces . Hamburgers—kids’ hamburgers . The menu is handwritten daily . Araraki . The store has 95 seats, including
semi-private tatami rooms and counter seats . Table condiments : chili pepper, sea
salt, soy sauce . 11: 30 Open. Sakae Gozen 1,100 yen, Sakae Gozen Sushi
Version Custom 1,890 yen, Sushi Set Meal Custom 1,790 yen , Sakae
Gozen Custom 1,590 yen , Today’s Special 1,200 yen, Premium Sashimi
Platter 1,800 yen , Ikura Donburi 150g 2,600 yen, Tai 1,000
yen , Uo-ei Gozen 1,600 yen, Gozen Night
Version 1,900 yen Sushi Set Meal 1,300 yen Kamameshi Set
Meal 1,850 yen Nigiri Assortment 850 yen Super Tempura
Donburi 2,880 yen Fish Honor Roll (Seafood Thick Roll) 1,450
yen Tempura Assortment 1,100 yen Large Eel Bowl with One Roll 4,000 yen
Hamo Hot Pot 1,300 yen Eel Tataki with One Roll 4,000 yen Umakki
990 yen Kake Udon (Hot) 350 yen, Sweet Potato
Tempura 3 pieces 300 yen , Sushi 4 pieces 380 yen, Shrimp Tempura 1
piece 120 yen, Customers arrived as soon as the store
opened. Sakae Gozen Sushi Version Custom 3 pieces , Tempura, Red Miso Soup , Sushi . Thank you ! It looks delicious! Dip the sashimi in soy sauce and take a
bite…
Savor the rich flavor of the squid . Seasonal ingredients. Bite into the hamo
sushi . The tempura is crispy and freshly fried!
The tempura adds a satisfying crunch and
fullness . Rice, chawanmushi, Sakae Gozen , pumpkin tempura , rice, red miso soup with a comforting flavor. Enjoying a luxurious lunch, Tokushima
ladies . Staff: Why do you keep coming back? The taste, I guess. It’s delicious . The iron fire bowl is
delicious. When it comes to rice dishes , this is the place to go around here. At lunchtime, the parking lot is full, and
there are many local customers. The Sakae Gozen sushi version and the Sakae Sushi version are fresh, and I like the variety of the menu . It’s delicious . Staff: What are the popular lunch menus? Sakae Gozen For those who prefer sushi over rice , we also have the sushi version . Sakae Gozen Sushi Version. The sushi has large portions and a great
value. Ikura , eel grilled with a torch , and custom-made sushi set . Staff: Do you come here often? This is my first time. It’s delicious, fresh, and has plenty of volume . The super-thick sushi roll is popular , and the custom sets come with nigiri , chawanmushi, and everything else . Kake udon (hot) Kinpira tamagoyaki , shrimp, yellowfin tuna , octopus , tobiko , seafood chirashi. Tasting: Sakae Gozen Custom 1,590 yen . Tempura, crab, red miso soup , chawanmushi , clams , flounder, sea bream, tuna, octopus,
squid . Five kinds of fresh sashimi . A
luxurious seafood set meal that satisfies! 1:20 PM Last entry . Evening service
starts at 5 PM.

0:00　香川）ヨコクラうどん
地図　https://maps.app.goo.gl/JGnH45nx2icn8k9Q8
住所　香川県高松市鬼無町鬼無１３６−１
URL　https://youtu.be/jGCpOmTO0Yg

21:11　香川）うどん棒 高松本店
地図　https://maps.app.goo.gl/xwuogGYiVMtFgiVP6?g_st=ic
住所　香川県高松市亀井町８−１９
URL　https://youtu.be/Ey5usTKBO0s

54:20　愛媛）生蕎麦 萩の茶屋
地図　https://maps.app.goo.gl/YhK8Bj9aSZCVowZ68
住所　愛媛県新居浜市繁本町７−８
URL　https://youtu.be/uPkHq2iuvB8

1:29:11　徳島）活魚料理 魚榮(さかえ)
地図　https://maps.app.goo.gl/SGyaH819a4RhUPXY8?g_st=com.google.maps.preview.copy
住所　徳島県徳島市北沖洲２丁目９−４１
URL　https://youtu.be/2HtcvAggmf0

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