常連殺到！素朴な爆売れ大衆うどん屋の驚異的な仕込みに密着丨Best Udon in Nara

常連殺到！素朴な爆売れ大衆うどん屋の驚異的な仕込みに密着丨Best Udon in Nara

Nara Prefecture, Japan
1 minute walk from Okadera Station on the Kintetsu Yoshino Line If you walk a little… Handmade fine noodles Nakijin A car came The shopkeeper goes to work An udon restaurant run by the owner and his wife. This is a vegetable squeezer for gyoza Cut it with this
Narrow it down with this Staff) The gyoza are also handmade. that’s right Cutting the ingredients for quick rice Burdock Carrot Chikuwa Konnyaku fried tofu Staff) Is there a reason why noodle making is a trade secret? instead of being taught
I won’t tell Because you are the master
I’ll tell you. Even though the master didn’t release it because it was a trade secret. There’s no way we can get it out staff) what my master was doing
Has it been inherited? I agree Preparing oden Konnyaku Shirataki Tendon meat Oden soup stock Clean the audience seats Quick rice completed Staff) What is the origin of the store name? My husband is from Nakijin, Okinawa. That’s all. Why is it a good place?
I hope it spreads. Also, you can’t read it when you look at it quickly. That’s it. Why should I read this?
I hope you are interested. Let’s do this (My husband’s) older brother ran a Chinese restaurant.
Immediately after leaving Okinawa I was working at a Chinese restaurant.
That’s why we have gyoza. The gyoza is delicious and delicious.
Everyone will tell me I think it’s delicious too. At first, I’m going to open a gyoza shop.
There was also talk Don’t just eat gyoza
I really want to bring this udon Then let’s put some gyoza at the udon restaurant. Prepare meat for meat udon Grated radish Lotus root cabbage Carrot Ginger My wife also sweeps without taking a break. Opens at 11:30 Tempura set 1300 yen
Katsudon/Tendon set 1000 yen Oyako-don / Other-don bowl set 950 yen
Chicken tempura bukkake udon set 950 yen Curry udon 900 yen
Kasu udon 1000 yen Meat udon 900 yen
Yamakake udon 800 yen Tempura udon 900 yen
Ten curry udon 1100 yen Tenkasu udon 1200 yen
Santen udon 1100 yen Oyakodon 750 yen
Katsudon 950 yen Oden 100 yen (suji 200 yen)
Fried gyoza 330 yen Customers arrive immediately Orders for tempura set and tempura kasu udon are accepted. We start boiling after receiving an order.
The owner wants you to eat at the most delicious time. Assorted tempura and small udon noodles
Tempura set arrived Meat cooked slightly sweetly Lend kelp Wild vegetables Tenku Kasu Udon The food has arrived Sprinkle with shichimi First, a sip of dashi soup Dashi soup blended with bonito and sardines
Lightly scented And slurp the thin noodles Small udon, quick rice, oden 2 people visited Today’s daily special is Kamaage Order daily udon and grated udon while waiting
Have oden While snacking on oden
waiting for udon Daily udon set (kamaage) Oroshi udon Serve with dipping sauce delicious! Staff) Do you come to the store often? I come here often Always on a daily basis There’s no doubt about it
No matter what you eat, it’s delicious The udon itself is thin, isn’t it? I can feel firmness Chewing or going down the throat
Anyway, it’s so satisfying to eat. There’s no doubt about it I came yesterday too. Tempura at that price
It’s big and curvy was delicious! Egg noodles Tenzan greens udon Katsudon set It was a great meal! Udon and soup stock are 100 points. My company is closed on Saturdays and Sundays. I come every day except Saturday and Sunday. to work in the afternoon Oyakodon Meat noodles Ten curry udon 12:30 Daily kettle fried udon set Kayaku rice 850 yen Clear handmade thin udon noodles Closed at 14:00 washing dishes for two Opens at 18:00 3 people visited Staff) Do you come here often? You come here often. It’s boiling Large meat udon, tempura udon, tempura udon Multiple orders are received Udon soup Made by the owner from Okinawa
Bitter melon champuru Seseri Tentoji udon Fried chicken It is delicious
Isn’t it the most delicious? Gyoza Tenku Kasu Udon Plump shrimp tempura Doteyaki Closed at 21:00 Meals washing dishes Thank you for the meal~ I am always grateful for your help! Loved by local customers
A close look at one of Nara’s most popular udon restaurants Osaka, Japan
1 minute walk from Miyakojima subway station Tenpachi Udon Donden counter only
Standing udon/soba restaurant The owner prepares food from 3 o’clock. seaweed cut seaweed This is my classmate’s brother’s shop.
I lent you half of it. luckily in this place
Now you can It will cost a lot of money if you start searching from scratch.
It’s like having a good mentor. Staff) Is there a Chinese restaurant next door? Yes, Osaka Osho-san. Next to the king of the world
A small udon shop is working hard When you go through the store
connected to the king dark soy sauce Tamari soy sauce Hon mirin Preparation of popular menu beef tendon Beef tendon chicken meat Carrot finely fry make quick rice Konjac, burdock The store name is the place where I used to work.
Located in Tenroku (Osaka) Closed despite being missed
Juhachiban Tenroku Udon That’s Tenroku Udon.
Because it is independent from that After removing the crown above “six”
Since “eight” remained So I made Tenpachi udon. Staff) Name of a store a little closer
Sounds good six to eight
I feel like I was born Completed beef tendon Keep warm with a rice cooker fry chikuwa put on clothes twice I want you to eat my clothes too. Kayaku rice is also completed with burnt
looks delicious·· kelp Blend of mackerel and sardine remove the scum Boil twice
remove oil By removing oil
Full of flavor Zarame Sanwarm sugar Finished fried fox Specially selected udon soup make a hatch The mixture of kaeshi is
trade secret It’s different from last time.
The amount of barbage Where I used to work
It tasted vulgar so I changed it to something elegant. Staff) What is the reaction from customers? It varies, isn’t it? Some people say that it has evolved from before. It’s thinner because the salty taste is gone.
Some people say most people
They say it tastes the same as the one they used to have. That is my pride as a chef. I think it tastes better than before. There is a paper that interests me… Staff) Do you also have kasu soup? The lees soup
We have customers who come every day. When it’s cold, I want to eat kasu soup.
I thought I could make it. Made only on Wednesdays Udon soup base
Sake lees and miso Made by a udon restaurant
Kasu soup Opens at 6:00 Kake udon 270 yen
Electric fox udon 420 yen Curry udon 500 yen
Beef tendon soba 700 yen High color udon set meal 450 yen
Beef tendon udon set meal 880 yen Mini curry bowl set 570 yen
Mini beef tendon bowl set 780 yen Miyakojima subway station From the station to the east side After a short walk and into an alley… Arrive at the store in 1 minute on foot Udon and soba
carry on the same thing as before From early morning
Order coming soon Beef tendon bowl Kizamiage Wakame, green onion The return of strong soup stock
Kizami udon Regular customers come to the store Set meal of beef tendon udon (sliced) Kayaku rice While waiting for udon
A bite of Kayaku rice It’s rich with lots of ingredients
Kayaku rice Beef tendon Minced fried chicken, green onion Beef tendon udon (chopped topping) Sprinkle with shichimi slurp udon When will it start in the new year? Shopkeeper) From the 4th Shopkeeper) 31st is more than I thought.
If the takeaways don’t sell (Shopkeeper) I’m thinking of opening it one day. Can I take home beef tendon udon on the 31st? Shopkeeper) You can take it home with you at all. It looks like they will be taken home at the end of the year. Tenkasu, green onion High color udon 6:30
Customers arrive early in the morning before work. It was a great meal! Every time~ holding a container of something
A customer comes to the store No sign of ordering
cooking begins High color udon large
105
00:12:58,500 –>00:13:01,733
Add the shichimi seasoning as if you were used to it. First, warm up your cold hands… drink dashi soup quickly stir in the rice slurp udon vigorously I’m looking forward to this
It’s like working Staff) Do you come here often? I can only come about once a week. My workplace is far away If it’s nearby
I can come every day. It’s been going on since Tenroku over there. I’ve been going here for 30 years. seaweed Wakame soba curry Tenkasu, green onion Finally, add the beef tendon
Curry soba Beef tendon udon Mini curry bowl 7:00 put the soup stock into the container take-home set Shopkeeper) Ookini! I am always grateful for your help That’s 3 servings After drinking 3 servings
I’m looking forward to it It will disappear soon second time
The rice is cooked quickly Fried fox, green onion, tenkasu Electric fox udon Electric kitsune udon set meal 600 yen
Comes with quick rice Contains thick soup stock
Smooth udon 15cm seems likely.
giant fried tofu Once you bite into it, the sweet soup oozes out… 12:15 It wasn’t the previous store.
yellow men Wakame, chopped fried rice, green onion Made with Chinese noodles
yellow men Customer trying yellow men for the first time
slurp noodles Thin Chinese noodles
It mixes well with the soup stock and is delicious! red egg Beef tendon udon (egg topping) High color soba (egg topping) The food has arrived Add shichimi From soup stock Slurp the soba Eat alternately with quick rice Now crush the yolk and slurp it. It takes less than 5 minutes… I drank all the soup stock thank you!
It was a great meal Maido! Kump, green onion Kobu udon Kake soba yellow fox Customers thoroughly enjoying the soup stock 17:05 At night, I was with another clerk.
baton touch 2 kitsune udon noodles Customer visiting for the first time It is delicious
It’s really delicious The fried food is amazing The fried chicken is delicious Beef tendon soba 700 yen This is also a narrow soba
Great with soup stock The sweet and salty seasoning whets the appetite… Closed at 20:00 cleaning work counter washing dishes Enjoy Osaka’s dashi culture
A one-day close look at the revived udon restaurant Osaka, Japan
7 minutes walk from Sakai Station on the Nankai Main Line Established in 1967
Satsuma Udon 6-car parking space available in front of the store 7:08
Owner Umeda arrives for work A relaxed atmosphere inside the store The udon noodles made with the same dashi stock as a long-established soba restaurant that has been in business in Sakai City for over 40 years are popular. The dashi stock is made with kelp. Staff) Are the employees your family? Yes. My family and one other part-time worker will be coming at 11. Staff) With his wife With his daughter (who works with him) Staff) Is today’s daily set menu decided? Today I’m planning to have a set meal of tempura udon or tempura udon. Preparing the shrimp for tempura Carefully peeling the shells off each shrimp To prevent oil from splashing, squeeze the tails to push out the moisture. Lightly tap to straighten out so they don’t curl up when deep-fried Staff) Shrimp is handled with great care and attention to detail It’s always been this way Wash rice Check the amount of water for the rice Cut the cold tofu for the set meal Dividing up the broth for cold udon Preparing the rice Amazing knife skills Cutting the chicken into small pieces The kelp broth boils Make soup stock with an original blend of dried bonito flakes, including bonito and mackerel Prepare the vegetables to be used in the tempura Punch holes in them so they don’t burst when deep-fried Remove the scum Add more dried bonito flakes (The previous owner) was a restaurant called Satsuma Soba
that served a high proportion of soba noodles They moved here
and couldn’t make both (udon and soba) in-house so they decided to focus on udon If it was soba, there would be people with soba allergies Udon is better in that respect
though there are probably people with wheat allergies There are only a few When I took one of them, I took the udon It’s been 12 years since the business was established Before that, I think it was about 44 years Staff) Did your husband also make Satsuma soba? No, my parents’ generation Staff) Are you the second generation? I’m going to be the third generation. I cut the vegetables. The soup is ready. I taste today’s soup. I immediately wash the pot. I start preparing to open the store. Cutting grated yam for topping Carefully cleaning each table in preparation for opening Cleaning of seating complete Staff member) Is this inakayaki you’re selling somehow related? Customers say they like it so much that they leave some They sell really well People who buy them always buy some when they’re done (Some customers) buy 30 or so Tsujishige’s rice crackers
380 yen each The rice is cooked. Make the egg mixture for the rolled omelet. Add seasonings to adjust the flavor. Mix while beating. A delicious-looking rolled omelet is ready. After that, keep making rolled omelet. Staff) You roll a lot of rolled dashi sushi. Yeah, lol In the morning, I roll 36 rolls In the evening, I roll a different one. A really beautiful tuna slice Staff member) This is a really beautiful tuna. People often tell me that the sashimi is delicious. I use fresh sashimi. I get it brought from the market. I pour in the oil. I make the dashi broth. Mix the seasonings Mix the seasonings and the broth Taste it and the broth is ready Wrap it to prevent foreign objects from getting in Next, make the broth for the bowl Prepare the noodles for today Then, we continue to make noodles. We also prepare udon noodles for tomorrow and beyond. We mix in the water. We add more water. 10:30 The preparations for opening for lunch are progressing steadily. 11:00
Open Weekdays only
Daily set meal 1000 yen Tempura set meal 1580 yen
Sashimi set meal 1580 yen Children’s set meal 800 yen
Satsuma set meal 2200 yen Zaru udon (cold)
Seiro udon (hot) 780 yen each Kitsune udon (hot) 820 yen
Chicken udon (hot) 950 yen Oyakodon 970 yen
Kaikodon 1200 yen Tendon 1100 yen
Oidon 1100 yen Edamame 400 yen
Hiyayakko 400 yen RawBeer 550 yen
Bottled beer 580 yen A customer arrives by car Orders the daily set meal Lunch
Zaru udon and mixed rice Deep-fried tempura for the daily set meal Boiling udon The noodles should be boiled for 10 minutes Adjust the boiling time depending on the day’s results Lightly loosen in cold water Further cool in ice water Drain the water Shape the noodles The Zaru Udon is done Daily set meal
1000 yen Sorry for the wait Daily cold udon First, sip the Zaru Udon Next, I stuff my cheeks with rice It’s so delicious I can’t stop eating I also dip the tempura in the dipping sauce This is my first time (visiting this restaurant) I’ve always wanted to come here, haha The tempura was delicious The noodles are also chewy and delicious (Next time) I’ll bring my family Thank you 11:40
More and more customers came after that Welcome I ordered the daily set meal and the sashimi set meal Orders for udon came in one after another I topped it with crushed seaweed Sorry to keep you waiting This is the daily lunch set with mixed rice The other one is
rice with vegetables The daily lunch is
a set of cold udon and rice balls For the daily lunch,
you can choose either rice with vegetables or rice balls Everyone
slurps the noodles with relish Staff member) Do you come here often? I’ve been going there a little bit lol Staff) Do you have any recommendations? I like cold udon noodles The other dishes were also delicious But I always look forward to the daily specials There’s so much for 1000 yen Others have rice and udon noodles (Here) it feels like a bargain to have one dish I’ve never had such delicious tempura udon at another restaurant An order for the sashimi set meal comes in Cutting the amberjack Removing the bloody parts Cutting squid Tuna Sashimi set meal 1580 yen Tempura bowl (small) 12:00
All tables full Preparing hot tempura udon Onigiri for set meals are made after an order is placed Orders for the daily set meals never stop Preparing yam-flavored udon Chilled yam-flavored udon
950 yen I come here about twice a week I’ve been coming here for quite some time Every time I come here I take pictures like this I only take pictures of different ones every day When was the first time? 2018 I’ve only ever had the daily special lol You don’t know until you come
What’s the daily special Staff) I look forward to coming here every time That’s right 12:20
The counter seats are filling up An order for fried mochi udon comes in The fried mochi is placed on top Pour lots of dashi on Pour on dried seaweed Finished with chopped green onions
1000 yen I got an order for a katsudon, so I made some tonkatsu I used two eggs for the katsudon I cut the freshly fried tonkatsu Finished with a soft-boiled egg Pork cutlet bowl 1200 yen Staff) There’s the Satsuma Udon logo, right? Staff) Has that logo always been there? I wrote it lol Before, it was Satsuma Soba Satsuma Soba was like that It was a logo that a designer wrote for me I’m going to open the restaurant myself this time, so they asked me if I could write it myself It was Satsuma soba as a remnant of the previous one It would be weird to call it soba when we don’t serve soba anymore, so we’ll call it Satsuma udon 13:15
A group of four customers came in One hot one and three cold ones The tempura of the day is fried Heating soup stock for hot udon Making the daily onigiri The udon is boiling Cooking hot tempura udon Pour hot soup stock over it
and it’s done Sorry to keep you waiting
Here’s your hot lunch Wow!
Looks delicious! The zaru soup bowl is ready Sorry for the wait Excuse me Delicious! The broth is really good! I can’t stop slurping the udon noodles Staff member) How did your restaurant become known? There is a company nearby I told him I was coming from Saitama today I was thinking about where to go for lunch and he decided Please come visit us at the company Staff member) (The daily price is)
1000 yen Cheap! What!
This is only 1000 yen!? Wow, that’s amazing! There’s a wide variety,
so it’s fun to eat. Thank you! He looks satisfied and goes back to work Daily set meal 1000 yen
Chilled zaru udon and rice ball set A full range of single dishes Shiny zaru udon Freshly fried tempura Freshly made rice balls Fluffy rolled omelet Thank you for the meal Preparing udon in between business hours Stomping the noodles to make them firmer 30 minutes
of nonstop stomping 2:30
Lunch service ends A look at an udon restaurant loved by regulars for its locally rooted flavor and comfortable atmosphere

0:00 奈良）手打ち細饂飩 めん処 今帰仁
地図　https://maps.app.goo.gl/vtbfZ3NmXby3j7eFA
住所　奈良県橿原市見瀬町６０７−１
URL　https://youtu.be/1qRjK_RzRuU

28:59 大阪）天八うどん どんでん
地図　https://maps.app.goo.gl/EF5cB5joRjQPkxAj9
住所　大阪府大阪市都島区都島本通３丁目２２−７
URL　https://www.youtube.com/watch?v=vrWxs5UIJmQ

56:24 堺）薩摩うどん
地図　https://maps.app.goo.gl/chGAYXtipeoSieCv8
住所　大阪府堺市堺区神南辺町２丁７６−１
URL　https://youtu.be/OFxojJUlYfQ

うどんそば 関西 Udonsoba Kansai
https://www.youtube.com/channel/UCsyzqlcYZJUdAV2D9DXjp6g

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