１日最高４００人！うどん・釜飯・海鮮！愛され続ける老舗うどん屋さんの贅沢飯

１日最高４００人！うどん・釜飯・海鮮！愛され続ける老舗うどん屋さんの贅沢飯

Freshly made, freshly cut, freshly cooked I like kamameshi the best The broth for kamameshi is different everywhere, isn’t it? A close-up look at Daikokuya, famous for its udon and kamameshi Matsuyama City, Ehime Prefecture
Along National Route 196 East of Honmachi 6-chome Station Founded in 1977, Daikokuya Honmachi Store Two stores in Matsuyama City
A local favorite udon and kamameshi restaurant 5:30
The manager and assistant manager arrive at the kitchen Daikokuya Kitchen Store manager (30 years old) Staff: What’s in this? It’s kelp. We use two types of kelp. In a 500-liter tank,
we make enough broth for two stores for a week. The harvested kelp is reused. It is cut into small pieces and made into tsukudani. We use it as a side dish for rice cooked in a pot, etc. We also make tempura with it. Flower bonito Shaved mackerel Staff: How many kinds of broth do you use? About five kinds, I think. Dried sardines, bonito flakes, mackerel flakes, and dried sardine flakes. Staff: How long do you cook it like this? 40 minutes at 80 degrees Celsius. Then
raise the temperature to 96 degrees Celsius and add bonito flakes. Then simmer for another 30 minutes. In two batches?
Is there a reason for doing it that way? That way, the broth comes out better. Egg Kinshi tamago (shredded egg) Daikoku udon
And we put the shredded egg on top. (Staff) We’re currently cutting enough for two stores. How many do you need? Today, it’s 207 pieces. Turn on the stove. Spread the eggs thinly and cook them. Carefully adjust the heat and fry each egg one by one. Silently fry 207 eggs to make thin egg strips. Noodle making By stepping on it
the noodles become more elastic. Extending the dough with a machine. Measuring the weight of the dough and dividing it. This is taken to the store in this state. At the store, it is shaped into a round form. It’s like neatly arranging the udon noodles. This is how we improve efficiency at the store. Sunny lettuce Making vinegar rice Boiled kelp Packing the broth into bags using a machine 8:00
Arriving at the store Inside the store Kitchen Getting ready
and starting preparations Put the leftovers from the sashimi into the trash. Make the broth for the rice cooker. It’s sea bream broth. Staff: What is this pot for? It’s a pot for boiling udon noodles. Is it different from a stock pot? Daikokuya’s udon noodles are cooked in a pressure pot. We also cook rice for the udon noodles. We cook it 4-5 times. We try to serve it as fresh as possible.
We try to serve it as fresh as possible. This is called Hiramasa. It’s like the fish was caught this morning and just arrived here. Hiramasa is delicious right now. Add the seasonings here, and the sea bream broth is complete. Noodle making Staff: How old are you now? I’m 70. Were you the manager here before? I was until last year. (Former store manager) It’s called “chrysanthemum kneading.”
You make it into a round ball like this. Why “chrysanthemum kneading”?
This part looks like a chrysanthemum petal. Then squeeze it again
and push out the air while making the center come out. Use a roller to spread it out to a certain width. Staff: You said you’ve been working at this shop for 38 years. To keep doing that for so long
I think you have to really like it, don’t you? What do you like about working at Daikokuya? I like cooking,
so maybe it was a good fit for me. What kind of restaurant is Daikokuya? Daikokuya is
a Japanese restaurant specializing in udon noodles and kamameshi rice. It’s a place where everyone says the udon and kamameshi are delicious
and that’s why everyone comes here. How many meals do you eat in a day? On weekends, we serve around 300 to 350 meals. During Obon and New Year’s, we usually serve around 500 meals. How thick are the noodles? It varies depending on the season, but In summer and winter, they are slightly thinner in summer. It’s about 3 to 4 mm throughout the year. Yes Kinshi tamago Onion Shiitake mushroom Preparation for chawanmushi Egg Sugar Udon broth Sea bream kamameshi, large shrimp kamameshi, chicken kamameshi, and octopus kamameshi. The broth for the kamameshi is different for each one, right? For octopus and shrimp, we use the same broth. Staff: What dishes do you use ginger in? Daikoku udon has ginger in it. What kind of udon is Daikoku udon?
109 It’s cold udon noodles
and it’s like buckwheat noodles with sauce poured over them And inside
there’s tempura flakes, green onions, shredded egg, ginger, and seaweed The homemade sauce has an amazing balance. A veteran employee who has been working there for 14 years. Staff) What do you think
is the reason you’ve been able to work here for so long? All the employees are kind,
and there’s a friendly atmosphere at our place. We have many regular customers,
so we chat with them and get along well. It’s a comfortable place to work. Staff: Is this every day? Yes, every day. Wipe down everything on the table, including the condiments. The morning meeting is held every morning. Good morning. We have a YouTube shoot today, so Let’s get pumped up like usual
and try not to get nervous. As always, please work carefully
so as not to inconvenience the customers. Yes Let’s keep our cool and do our usual work. Please take care of me today. Thank you. Boil the udon noodles. Staff: How long should we boil them for?
131 2 minutes and 30 seconds. It takes 5 minutes to release the pressure,
so it will take 7 minutes and 30 seconds. Release the pressure from the pressure cooker. Soak in water and rinse quickly. Staff: How is it? How is today’s udon? It’s turned out well. The udon noodles are shiny and transparent. Even before opening time
the place is bustling with customers. Daikoku Udon 940 yen, Special Daikoku Udon 1,200 yen Ebisu Udon 960 yen, Benten Udon 980 yen Special Fuku Udon 1060 yen, Special Tempura Kamaage Udon 1300 yen Pork cutlet curry udon 980 yen Tempura udon 870 yen Sea bream kamameshi 1,200 yen, local octopus kamameshi 1,300 yen Chicken kamameshi set meal 1,980 yen Sea bream kamameshi and udon set meal 1,830 yen Sea bream marinated rice bowl and udon set meal 1,870 yen
Sea bream marinated rice bowl and Daikoku udon set meal 2,340 yen Tempura rice bowl and udon set meal 1,730 yen Tempura rice bowl and udon set meal 1,370 yen Fried chicken mini 280 yen, large 1,500 yen Seafood rice bowl 1,680 yen, children’s set 780 yen Unagi Donburi (Regular) 1/3 tail 1,540 yen, Unagi Donburi (Special) 1 tail 2,970 yen Limited quantity
Chilled Tan Tan Buckwheat Noodles 850 yen
Salmon and Salmon Roe Pot Rice 1580 yen Table condiments
Seven-spice Tatami room, counter seats, and table seats for a total of 100 seats Parking for 20 cars (parking also available behind the store) Business hours: 11:00 a.m. to 9:00 p.m. (last order at 8:30 p.m.)
Closed on Wednesdays 11:00 Thank you for waiting
Welcome The restaurant is bustling right after opening, with orders coming in one after another. Boiling udon noodles Releasing the pressure Tempura Rinse the boiled noodles in cold water Pour sauce over the udon noodles and top with shredded egg Top with freshly fried tempura
and the special Daikoku udon is complete. Daikokuya’s special fried chicken Marinated in a special sauce
These crispy and juicy fried chicken pieces are a popular dish for people of all ages. A woman who ordered the fried chicken udon set meal Staff: Have you been here before? I come here because the fried chicken is delicious. Is it different from other fried chicken? It’s freshly fried, isn’t it? How’s the udon? It’s delicious. Fried chicken Excuse me
Here is your fried chicken. Serving freshly boiled noodles Kamameshi Carefully check the timing of adding ingredients,
the heat, and the cooking progress. Remove the pot rice from the heat, let it steam, and then serve. Kamameshi with salmon and salmon roe Here you are, sorry to keep you waiting The sea bream rice pot will be served first. Salmon and salmon roe rice in a pot. Family visiting from out of town. We always stop by Daikokuya. We’ve been going there for about four generations now. Staff: Have you been going there since your parents’ generation? Yes What is it about the place that you like so much that you’ve been coming here for so long? The udon is delicious,
the fried chicken is delicious, and the kamameshi is delicious! I love it! I like the kamameshi best. I enjoyed the taste of my hometown. Shredded egg Seaweed Grated daikon radish Recommended lunch: Daikoku udon noodles and mini seafood rice bowl Today’s special An order for seafood donburi is placed. Staff: Does the seafood change depending on the day? Yes What’s in today’s seafood bowl? Yellowtail In Ehime Prefecture, sea bream is
the number one farmed fish, so we have sea bream, salmon, and clams. And red shrimp. Do you use seasonal ingredients? Yes Seafood bowl 1,680 yen You can enjoy carefully selected local seafood. Mochi Special beef hot pot udon noodles There are lots of different items on the menu, which is fun. Nabe-yaki udon, tempura, and fried chicken. After that, the customers keep coming. Staff quickly carry the finished dishes. Ebisu udon and mini fried chicken set Freshly made, freshly cut, freshly fried Green onions Grated daikon radish, bonito flakes Lemon Fry shrimp tempura Tempura grated radish udon The restaurant’s signature dish
Make four bowls of Daikoku udon noodles at once Add water and potato starch to thicken the sauce. Benten udon is complete. Udon topped with plenty of vegetables and egg
The thick sauce gives it a mild flavor. Frying pork cutlets The pork cutlet is fried to a delicious golden brown. Pour curry sauce over it. Place the cutlet on top.
The pork cutlet curry udon is ready. Eel Staff: What are the characteristics of eel? Manager: The eel is fresh, so it’s never frozen. Since it’s caught in the morning,
we grill the fresh eel while it’s still lively. This unagi donburi is the best way to enjoy the flavor of eel. Unagi Donburi, Special (1 eel) 2,970 yen The skin is crispy
and the flesh is fluffy and sweet and spicy, which goes well with rice. Octopus 4, sea bream 1 The seasonal large ingredients on the clay pot rice
have their own special broth, showing the chef’s attention to detail The kamameshi and udon set is popular. Local octopus kamameshi and udon set meal. Each person has their own position
and works together to serve the dishes. Tempura udon Heating the broth Special miso Bean sprouts Spicy miso udon Kakiage donburi Making kamameshi Octopus Red shrimp Large shrimp kamameshi 980 yen (available only at Honmachi store) Local octopus rice pot 1,300 yen Colorful vegetables
simmered in a special broth and finished with an egg Thicken and finish with a drizzle of sesame oil. Pour over hot udon noodles
and sprinkle with green onions to complete. Benten udon 980 yen The flavor of vegetables and broth spreads throughout your mouth The filling clings well to the chewy udon noodles, making for a satisfying bowl… All of our staff put their hearts into making everything with care.
Please come and try our exquisite kama-meshi and udon noodles!

店名　大黒屋 本町店
地図　https://maps.app.goo.gl/7yC178iEKoMyyyT7A
住所　愛媛県松山市本町６丁目９−５

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