怒涛のとり天ラッシュ！３時間で１２０人が来店 うどんに取り憑かれた職人店主の１日

怒涛のとり天ラッシュ！３時間で１２０人が来店 うどんに取り憑かれた職人店主の１日

Yatagarasu UDON 1-minute walk from Tanimachi 4-chome
Subway Station Just off the main street…
Opened January 5, 2024 6: 24 The owner
arrives for work . He seems to have already finished his
shopping. Owner Tetsuro Honda : Hokkaido Makombu kelp . Makombu kelp really suits our broth. Makombu kelp has the characteristic of
being easy to match with any broth . Preparing takikomi gohan (seasoned rice) : Mirin, soy sauce , broth, chopped fried tofu, chicken , burdock root , carrot , salt . Cooking three batches. (Starting the udon shop) It was fate, I
guess. I was originally a salaryman. I liked the food service industry, and
through that connection, I met an udon
shop owner . While working there, I got hooked and couldn’t get out . Staff) What’s the most popular menu
item? Probably the beef tendon udon or the udon
with chicken tempura. The most popular is probably the beef
tendon udon . Beef tendon buckake . (Beef tendon) quite labor-intensive. Few places handle beef tendon itself . We
use domestic Japanese Black beef tendon . We parboil the tendon—about an hour for parboiling, I’d
say. Then simmer it for nearly two hours with
seasoning. After that , we let it rest
overnight for use the next day. Ice water . We make the tempura batter with cold water. Using cold water prevents
excessive stickiness, resulting in crispy
tempura. We prepare it like we would for karaage. We changed the name from “Tori-ten” to
“Tori-kara-ten” People often say ” That’s basically
karaage! ginger, garlic, etc. The Tori-Kara-Ten is fried once beforehand
, then given a second fry just before
serving to achieve that crispy finish . Remove the kombu . Skim off the scum from the dried sardines
and mackerel flakes . If you go to places like Kanto, the soy sauce itself is quite dark, right?
But ours is a clear , golden broth . Its flavor has a subtle sweetness, and
its clean finish is a defining
characteristic . Keep frying. Alternate between Tori-Ten and skimming
scum . Staff ) That’s a huge amount of tempura. If we can handle this volume during peak
hours , it should be fine. If we don’t prepare thoroughly , we’ll be
in big trouble. We serve about 120 portions in three hours . Granulated sugar . Light soy sauce imported from Kagawa. The broth is complete! Using a sieve makes it finer and (adds air to the flour)
It incorporates air , which significantly changes the noodle’s
texture. Honestly, skipping it would be much
easier. Just like sifting cake flour to
incorporate air, right? Since it’s the same wheat, adding it makes
for a finer, tastier product . I figure we should be particular about
that much . Eliminate lumps for a fine texture. Adjust the saltwater temperature. Since it’s winter, udon tends to harden
easily, so we’re keeping the water
temperature slightly higher . Add it gradually for even distribution . Staff) Was the original owner of Sake to
Udon Ichifuku the gentleman who ran this
place? I’m the manager. I bought it about five years after opening
and became independent. That’s how we got
to where we are now. The shop name changed to “Yatagarasu,” but we’ve only been open two days.
※Filming day was the third day of
operation . Quite a few people don’t even know the
name changed . Customer) Did something change when I
came? The sign looks different though . We re-knead the udon prepared the
previous day—the portion for today’s
service . After re-kneading, we let it rest for
about an hour before cutting it. New Year’s greetings with the staff . The seasoned rice is done! Staff) It forms multiple layers, right? Yeah, we knead it to build those layers. If you skip this step , you end up with a
completely different noodle. The number of times you fold it also
changes the result. You have to figure that out yourself
through trial and error . We don’t pre-boil it . If you keep
boiling it , as time passes, you just have to keep
discarding it. It feels wasteful, but it’s to serve something delicious .
Freshly made, of course . So, inevitably , there’s loss. One day’s worth of udon is complete . The shop is cleaned from top to bottom. The chicken for the next day’s karaage.
Prepare the chicken tempura . Cut a large amount of chicken. Staff: Do you do this much every day? Almost every day. Season it like karaage : Ginger, garlic,
sake, soy sauce, black pepper, salt and pepper . 11: 00 Opening time . Total 26 seats inside. Wagyu Beef Tendon Bukkake Set 1150 yen.
Chicken Karaage Tempura Udon Set 990 yen . Tempura Udon Set 1100 yen. Mini Wagyu
Beef Tendon Bowl Set 1100 yen . Chicken Karaage Tempura Curry Udon Set
1200 yen . Chicken and Egg Tempura Bukkake
Set 970 yen . Tender Wagyu Beef Tendon Zaru Set 1100 yen
. Chicken and Egg Tempura Zaru Set 9 ¥70 Wagyu Beef Udon Set ¥1100 Popular Tempura
Udon ¥1100 Wagyu Beef Tendon Udon & Popular 3-Kind
Tempura & Seasoned Rice ¥1400 Udon Set
Meal ¥890 Limited Time New Year’s Udon ¥1000 Two customers arrive immediately Ordered Chicken Tempura Curry Set and
Chicken Karaage Tempura Curry Set Chicken Karaage Tempura, Soft-Boiled Egg
Tempura , Curry Prepared the Day Before , Shrimp Tempura, Adjusting the Noodles, Curry with a Subtle Sweet Dashi Flavor , Green Onions, Chicken Karaage Tempura Curry Udon Set, Chicken Karaage Tempura Curry Udon
Set , Food Arrives, Beat the Egg, Add Soy Sauce and Mix Further, Slurp the Chewy Udon , Make Tamago Kake Gohan (Rice with Raw
Egg) , Take a Bite of This Too, Freshly Fried Crispy Chicken Karaage
Tempura, Juicy and Well-Seasoned Special Chicken
Karaage Tempura , Keep Eating Eating steadily. The rice
disappears in no time. Seems like I’ll need a rice refill. Adding rice and scooping it up with the curry broth . Finished it all cleanly . Washing it down with ice water. Green onions, wakame seaweed, grated yam, egg yolk . Limited-time New Year’s Udon. (What I ordered) was the New Year’s Udon. They have limited-time specials each
season, so I order those . I’d love to come every day, but the line gets pretty long, right? So I ask, “Can I come today?” and
come when it seems manageable . It has the firmness like Sanuki udon ,
but it slides down smoothly , yet still has a satisfying chew. Udon Set Meal (Fox or Wakame) Chicken Tempura Bukkake Udon Rice cooked with rich broth Popular Tempura Udon Set I go to Kagawa often . I’d been to the
main Ichifuku shop many times too . Since they opened here as Ichifuku, I’ve
been coming regularly . The umami flavor is incredible , no
off-flavors, it was delicious . I was worried about how the taste would
change with the new shop, but I’m relieved . 11: 42 Customers started pouring in. Chicken and Egg Tempura Udon. Even during the lunch rush, cooking was
mostly one-person operation. Beef tendon simmered until meltingly
tender. Mini Wagyu Beef Tendon Bowl. Mini Wagyu Beef Tendon Bowl Set. Thank you! Orders were flooding in. Not enough chicken karaage tempura, right? It’s only 12 PM and already running low… Beef Tendon Udon Set . Lines and full seats continued… Wagyu Beef Tendon Bukkake . I come here 2 or 3 times a week. When I’m in the mood for udon , I usually
come here. I love curry udon in winter, so I mostly get curry udon. I’ve been coming
here for years . It’s truly delicious. The flavor is spot on. For Sanuki udon , it’s a bit soft. It has some bite, but it suits Osaka
perfectly. I’m completely hooked . Wagyu Beef Tendon Udon Set (Hot) ¥1,100 Melt-in-your-mouth beef tendon , udon with just the right chew , smooth
and slippery with an amazing throat feel, golden broth you could drink endlessly . Closes at 2:00 PM . Filling and satisfying for working
folks. An up-close look at Osaka’s popular
udon shop . Left it like this for half a day. This is called “Kitae-naoshi”. Tomorrow, I’ll work this dough again. Japan, Osaka . Handmade udon. Fukushima Branch . I usually make up to 75kg of udon dough
. I prepare ingredients for three udon
shops. Gacchan Udon Umeda Main Store opened in January 2018. This Fukushima branch opened in 2019. Previously, I ran a butcher shop and a yakiniku
restaurant. Now, I run an udon shop. At Osaka udon shops , meat dishes are often seen as a bit of a
luxury menu item . At our shop, we offer various meat udon
dishes at reasonable prices. That’s Gan-chan’s personal touch. This is our shop’s signature meat udon. We let it rest for about half a day to
achieve this state. This is the “re-kneading” process. We’ll work on this dough again tomorrow. Today, we’ll let it rest like this. Beef Tendon Kama-Tama (Cold) Grilled Offal Udon Oyakodon Nara Prefecture, Japan Nara has many shops specializing in somen
noodles. Senjutei, founded in 1980 . This shop is directly operated by Ikeru,
a long-established noodle factory founded
in 1850. This is somen dipping sauce. Made with mushroom broth, flying fish
broth, and bonito flakes. Photographer: Eating somen at home is
normal. It should be the same in Nara. Is it the same here? After trying somen here, I realized for the first time how
delicious somen can be. Me too. As a kid, I thought somen was soft and
floppy. I always thought regular noodles were
soft. Coming here made me realize how delicious
they are. There are five types of somen. Different ingredients are added. One of them has spinach. The green one. The noodles used here are called Odamaki. These are mid-grade noodles. The top-grade ones are called Kaminagi. They are thinner. These are Kaminagi noodles. These have Japanese pumpkin mixed in. These use plum. And these use black sesame. These contain egg. And these use matcha. Somen Tempura The grading of Miwa Somen is : Ebisu, Homare, Mizugaki, Omakuri,
Kaminagi. Omakuri is the second rank. Only a few manufacturers produce it. It requires a full year of aging. Compared to this year’s noodles, the
chewiness is quite different. Our company (Ikerri) was the first in Japan to create colored
noodles . That idea became the basis for other
noodles, like those made with tomato ,
okra, or pumpkin . These colorful noodles are popular lately. Women visiting Nara. They’re very delicious. The noodles have just the right firmness. They have a satisfying texture. Somen and Tempura Please enjoy them with the same sauce. This is a somen noodle specialty shop,
hugely popular even with locals in Nara! You rarely get somen like this at home, right? It’s well worth eating out here , even if it’s a bit pricier . The
somen here is truly delicious! We have walnut, tomato, and regular sauce. Enjoy them with your noodles. Add these to the regular sauce according
to your preference. Cold white somen noodles. Cold somen noodles with tempura. Comes with rice balls. For children, please use this set. Use the same dipping sauce for both the
tempura and the somen. It’s delicious. The texture is great too. The noodles are on the thinner side. Delicious. Table 12, two servings with tempura. Second time visiting. She’s 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 . These are white and very thin , aren’t they ? The matcha noodles are a
bit thicker. But they go down smoothly. 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 beautifully done. It started from the home of the
fourth-generation owner. Everyone gathered to make noodles. Now they’re sold everywhere in stores. The business grew larger. So a factory was built. The Miwa Somen Factory. We arrive before 5 AM. Usually 12 hours, the machines are running. Conditions change daily. From summer to autumn. We need to adjust the amount of salt and
water . Colored somen noodles begin to take center stage. Various types are made, so if you see them
in stores, please give them a try. For example, yesterday (Saturday) we made
wasabi-flavored ones. The wasabi made my eyes sting. I couldn’t stand near the wasabi. Your eyes would sting too. I couldn’t get close to the wasabi. My tears wouldn’t stop. Chili peppers were easier to handle. Wasabi was difficult to work with. Senjutei Lunch: Three-color cold somen with tempura Hot tomato and miso somen, 2 servings of kitsune udon, and Energizing
Curry Udon. Aiyo~ Genkiya, an udon shop in Sakai City, Osaka
Prefecture. We pride ourselves on our
elastic, translucent noodles. The noodles are thin, have a firm bite, and are delicious . They’re incredibly delicious . Our special Energizing Curry Udon. Customer) Huge! Sakai Ward, Sakai City, Osaka Prefecture.
6-minute walk from Sakai Electric Railway
Shukuin Station . Established 1985. Genkiya. 8:25 AM . Owner arrives . Spacious interior with a warm wooden
feel . Now we start making the udon . Then we
prepare the broth . Prep begins with making the udon. Separate the egg yolk and white. Salt water. Add the yolk . Gives the noodles bite and shine. (Established) 1985 . Just when the Hanshin Tigers last won the
Japan Series . The legendary year of the
three back-to-back home runs off the back
screen . Burth, Okada, Kakefu. That was when I was 25 or 26. Preparing the oden . We don’t serve oden at lunch, you see . We start preparing the oden in the
afternoon, timing it for 5:00 PM . Starting around 1:00 or 2:00 PM . It
takes about 4 to It takes about 4 to 5
hours to get it just right. a broth made from a mix of sardines and
mackerel We let it rest in the refrigerator for
about 3 days . That’s when it gets just the right feel, I
think. We apply pressure multiple times to
achieve a chewy, springy texture . We use two types of oil : salad oil for a
light mouthfeel, and shark oil for
richness and flavor. Pulling and cutting makes it easier to
slice . 10:00 PM Preparing oden for the evening menu . Preparing mixed rice . Only on weekdays. We add free mixed rice to udon. As a service. Tempura bits . For meat udon. Making the tare sauce . Soy sauce, mirin . (Where did the shop name come from?) You
know “Takeshi’s Genki TV!!”? It was about 40 years ago, but it was popular back then. My parents said, “You’re so energetic, so
‘Genkiya’ (Energy House) is perfect!” That’s the simple reason. Staff and wife arrive . Daily watering. When I was young , I didn’t care about
this stuff. But as I got older … it matters. Reservation for visit . 11: 30 Opening time: 11:30 AM Meat Kombu Udon: ¥960 Special
Genki Udon: ¥1,460 Plum Bukkake Udon: ¥910 Others Don: ¥910 Summer Limited Menu: Grated Radish Udon:
¥850 1 customer arrived Bukkake Udon (with grilled meat topping),
rice Ginger, tempura crumbs Bukkake Udon (with grilled meat topping) The smooth noodles slide down perfectly…
. They’re falling apart , you know. If you boil them just right, they become beautiful, firm, delicious
noodles. Welcome~ Tempura Udon . Tempura Udon! Tempura Udon . Sorry to keep you waiting . Tempura Udon. Savor the noodles with the broth. At lunchtime , it’s great that it comes
with free mixed rice. Grated radish udon! Staff: What did you order? Grilled meat topping on bukkake udon . The meat was fragrant and went well with
the broth. Delicious. I came yesterday too. Ordered the same thing . Tempura udon. It comes out freshly fried. The noodles are thin and have a nice chew. I like this place and come often . Parking for one car in front . Three customers arrived. Special energizing curry udon, Two kitsune
udon . Two kitsune udon and the special
energizing curry udon. Aye aye~ . Meat and kelp udon . Complimentary mixed rice. Kitsune udon . Special energizing curry udon. Customer) Whoa, huge! Plum bukkake udon. The broth is just… totally different. Delicious . Best ever. Seriously, no flattery. (The noodles) don’t feel like regular
udon, do they ? They’re firm and
delicious. Five pieces of Kamaage Tempura, please. 12:32. During peak time , the owner’s wife helps
out! Fresh-fried tempura udon. Here we go ~ Delicious ! Mmm, so good! Egg-topped udon . Wow . Staff: How’s the flavor? Delicious. Super delicious . Staff: Do you come often? I live nearby and come often. I get brought here. Preparing oden for evening service . Thank you for the meal! Chilled kitsune udon and plum grated
radish soba Special energizing udon 1460 yen Others’ bowl 910 yen ※Bowl menu available
only during evening service and weekends Oden Daikon radish, egg, potato 150 yen
each ※Evening-only menu Oden with deeply infused broth Daikon radish so tender you can easily cut
it with chopsticks Egg Osaka City, Hirano Ward “Handmade Udon
DAIKI” Owner entered the udon world at age 16 . Top recommendation: Spicy curry udon with
a kick. Tsukimi curry udon. Osaka City, Hirano Ward, Nagare-cho. 5-min
walk from Hirano Subway Station . Handmade Udon DAIKI 8: 58 Owner : Prepares broth with kombu seaweed . Prepares fried tofu. “I started here as a part-timer. The manager at the time was really
interesting. I just followed along, and before I knew it, I was running a udon
shop. The previous owner got sick and couldn’t
continue, so I bought it. That’s why I’ve been here ever since. I’ve been working here since I was 16. Ten
years since I started working here , six
or seven years since I bought it.” 7
years. Making the tare sauce: sugar, soy sauce, mirin, tamari soy sauce. This is curry powder, potato starch, wheat
flour. Preparing fried chicken . Dried sardines, dried mackerel, dried
bonito flakes, Meji-ka bonito flakes. Takeout orders come in. I go pick up noodles for the chain stores . I portion out the meat to make cooking
easier . Daiki Udon Nagahara Branch. 11:02 . Takeout orders keep coming in. Start preparing takeout orders . Curry udon. It’s huge, so it’s okay if it overflows
from here up . Oyakodon. Tendon. 11:30 Opening. All-in Curry Udon 1300 yen . ※ Mini
Donburi Set +¥300 Premium Tempura Donburi ¥1200 Double
Cutlet Donburi ¥1200 Yamakake Curry Udon ¥1000 Shrimp Tempura Curry Udon ¥930 Cutlet
Curry Udon ¥1080 Meat Udon ¥680 Kitsune Udon ¥580 Zaru Udon ¥580 Cutlet Donburi Set ¥910 Cutlet Donburi ¥780 Tempura Donburi ¥780 Oyako Tofu Set Meal 810 yen Karaage Set
Meal 810 yen Today’s Daily Special Set Meal Tsukimi
Curry Udon 750 yen First customer of the day arrives Welcome! Welcome~ Please have a seat I’m off for delivery Today’s Daily Special Set Meal Tsukimi
Curry Udon Staff) Do you come to the restaurant
often? Yeah. Staff) What did you order today? The Daily Special (Moon View Curry Udon),
right? I like curry. Meat Udon, Katsu Don, Spicy Udon, Kitsune Udon, Mini Katsu Don Set . Ordered Moon View Curry Udon . Customer seems interested in the Daily
Special . Daily Special Moon View Curry Udon .
Ordered Katsu Don Set. Katsu Don Set. Customer savors the broth to the last
drop. The light, easy-to-drink broth looks
delicious… Homemade Karaage Karaage Set Meal Egg-Topped Udon Three guests with children arrive 12:15 (They come to the shop) About
once a week (They ordered) Katsu-Topped Set Meal They like pork cutlet dishes It was delicious Yamakake Curry Udon 1000 yen The spice aroma is irresistible…
Light curry with a rich dashi flavor. Slightly thinner, chewy noodles. The curry
clung well and was delicious . Pork cutlet curry topping. Homemade karaage (5 pieces for 550 yen). Juicy karaage with a strong garlic flavor
. French fries. Let’s eat . Katsu Donburi 780 yen.

0:00　中央区）やたがらす〜UDON〜
地図　https://maps.app.goo.gl/U1bz6GCoTdPMeadq8
住所　大阪府大阪市中央区谷町３丁目５−９
URL　https://youtu.be/_89O8453wOc

39:39　福島区）【閉業】がんちゃん 福島店
地図　https://goo.gl/maps/PFwhiW8PqcdaHkov5
住所　大阪府大阪市福島区福島5-14-6
URL　https://youtu.be/CbShMCUyc4U

1:16:16　和泉市）僕とうどんとカツオだし
地図　https://goo.gl/maps/ttJQCHXTP6CBHy56A
住所　大阪府和泉市唐国町2-8-54
URL　https://youtu.be/Lp5-VCKsWR4

1:36:41　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

2:15:47　堺市）げんき家
地図　https://goo.gl/maps/XV7CQtkkaHYxW5ym6
住所　大阪府堺市堺区大町東４丁２−３７
URL　https://youtu.be/zaOmRkxBRmA

2:41:00　平野区）手打ちうどんDAIKI
地図　https://goo.gl/maps/JvhVYKos4UiV6pbU9
住所　大阪府大阪市平野区流町３丁目２０−１
URL　https://youtu.be/wL-f_pFnMMI

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