炒飯３０８円爆売れ！福岡民を腹パンにさせる濃厚豚骨ラーメン店に仕込みから大潜入。

炒飯３０８円爆売れ！福岡民を腹パンにさせる濃厚豚骨ラーメン店に仕込みから大潜入。

Established in 1952: “Seiyoken” An Inside
Look at Kurume’s Long-Established Ramen
Shop! Tonkotsu Ramen Fried Rice Ramen Made Like Street Stall Style Arrives A Sip of Soup… Slurping Ramen! Digging into Fried Rice Main Feature: Seiyoken Zendoji Branch Zendoji – machi ,
Kurume City, Fukuoka Prefecture The attached central kitchen Employees arrive one after another from
early morning Seiyoken operates 6 ramen shops centered
in Kurume City, Fukuoka Prefecture . We start by following the work at the
central kitchen : Preparing chashu pork, making the soup. Domestic pork heads. From the kettles in the back: Day 1, Day
2, Day 3, Day 4 (Finished) Heating in steam kettles. Day 4 finished broth . Checking concentration. The aged tonkotsu broth made with the
replenishment method. Skimming off scum . The broth rotates through four kettles,
repeatedly replenishing the pork bone
broth . Staff: Is there a reason only the heads
are used? Since the founding of Seiyoken, we’ve always used only the pig’s head. This creates a creamy, gentle sweetness in
the tonkotsu broth —not a harsh, punchy
flavor . That’s Seiyoken’s signature . It’s why it’s easy for women and
children to enjoy. Finished Soup Packing Cooling the finished soup Temperature check The finished soup is delivered to each
store Making Homemade Noodles 50kg at a time 5 sets per day Chashu Chashu simmering process complete. Measure chashu size. Cut chashu. Move from central kitchen to store. Founded in 1952, Kurume Ramen Seiyoken
Main Store. 8:26 AM : Up close with store prep . Manager Suga:
We make about 6 to 8 kg of karaage per
day. On weekends, around 10 kg . Staff: 10
kg on weekends? Since it often sells out by evening we time the cooking of the dishes to go
out around the same time as the ramen . We coordinate the timing between the
noodle station and the cooking station . Season with garlic, ginger, soy sauce
for seasoning. It’s a bit on the strong side. We cover it with plastic wrap so the
flavor permeates everything. We adjust it like this. Dessert: Almond Jelly. Checking the core temperature of the fried
chicken . Pre-opening tasting . Kurume Yakimeshi (Fried Rice): 570 yen. Morning meeting. Welcome ! Ramen coming up ! Ramen coming! Please! Car service . Yes , understood . Customer . Welcome! Yes,
I’ll be right with you . Table 100 guests have arrived. Welcome. Ice water coming right up. Thank you for your business. Thank you . Counter, table seating . Bright, clean interior . Tatami seating . Table condiments : roasted chili
pepper, garlic soy sauce, red pickled
ginger. Yatai-style seasoned egg ramen 840 yen.
Yatai-style special ramen 1020 yen .
*Prices have changed due to a price
revision. Plain Ramen 710 yen Plain Takana Ramen 770
yen ※Prices have changed due to a price
revision. Grilled Gyoza (6 pieces) 360 yen Karaage
(4 pieces) 590 yen ※Prices have changed
due to a price revision. Street Stall-Style Spicy Meat Ball Ramen
880 yen ※Prices have changed due to a
price revision. Value Set Menus ※Prices have changed due
to a price revision. Opens at 11:00 Weekdays 11:00~ Weekends/Holidays 10:30~ Entrance designed like a food stall Cars arriving one after another Customers right at opening One regular noodle Ajitama Yatai Ramen and Would two fried rice sets be okay for this
one? Yatai-style Ajitama Ramen 840 yen
Yatai-style Spicy Meat Ball Ramen 880 yen The traditional taste since our founding.
The soup, made solely from domestic pork
bones, is free of any off-flavors. The
“crunchy” fried pork back fat , made
in-house , whets your appetite. Two slices of pork belly chashu . The medium-thin straight noodles have just
the right elasticity and a satisfying bite A boiled egg seasoned with a secret sauce . The set comes with Kurume-style fried
rice . Is everyone here who ordered? Let us know if you’d like anything extra . Yes! Slurping ramen with added toppings devouring fried rice topped with pickled
mustard greens . Hot pork bone broth , carefully drained
and noodles straightened . Green onions,
menma, chashu, flavored egg, nori. Street stall-style flavored egg ramen 840 yen. Seasoned with
the ramen’s base sauce. Fried rice perfectly paired with ramen. Garlic soy sauce . Rich flavor. Karashi ichimi. More flavorful than
regular ichimi chili pepper. Standard red pickled ginger . Let the toppings blend into the soup,
take a sip… Slurping tonkotsu ramen. Single order of fried chicken 590 yen. Street stall-style ramen + Set 1.
Kurume-style fried rice 1110 yen . 11: 17 Suppin Ramen 710 yen Seaweed topping 120
yen Street stall-style ramen 730 yen Street
stall-style flavored egg ramen 840 yen Street stall-style ramen 730 yen Suppin
takana ramen 830 yen One fried rice, please . Excuse me. Gyoza 360 yen Staff) Do you come to the shop often? I come by when I have work in this area . How was the taste? Honestly, everything here is delicious. Excuse me . Extra noodles, extra firm , please. One plain ramen, firm
noodles, and one fried rice . Plain Ramen 710 yen. Street Stall-Style
Ramen 730 yen. Street Stall-Style Ramen
arrives. A sip of the soup… Ground sesame. Slurping ramen! Gobble down the fried rice . Finished in no time! Slurp the tonkotsu ramen. Devour the fried rice. Ramen and fried rice are a perfect match. The standard extra noodles . 11:40. A group of four from Saga. Street stall-style ramen . With green onion topping. Flavored egg ramen . Green onion topping
arrives. A sip of the soup… Red pickled ginger. Slurping noodles. Biting into a halved flavored egg. Extra noodles arrive. Entering round two. Plain Ramen 710 yen. Street Stall-Style
Takana Ramen 850 yen. Extra noodles 150 yen. Kids’ Ramen free . (Member) Scallions
served separately. 12:32 Ramen with seasoned egg, street
stall-style. Set 1: Kurume fried rice. The popular set ordered by 70% of
customers. Plain Special Ramen 1000 yen. Set 2: Fried
chicken (2 pieces) 280 yen Made without any lard . Light and
refreshing flavor. The Special features generous toppings
from Seiyoken’s menu . Marinated for over half a day in our
homemade garlic soy sauce marinade. A signature dish where umami bursts in
your mouth the moment you bite in. We went behind the scenes at this
long-established Kurume ramen shop , which
started as a street stall. Chicken Katsu, Teriyaki Chicken , Rice Balls , Fried Chicken Curry Set Meal. Your order
is ready! Great value and generous portions, that’s
what we love! Two Omu Cheese dishes, ready! Double Katsudon, Explosive Fried Chicken Bowl Fukuoka City, Fukuoka Prefecture, Jonan
Ward 5-min walk south from Fukudaimae
Station Established 1982 , Yamato-ya Shooting starts at 7 AM Bento preparation , Okonomiyaki, Yakiniku Soboro Bento sold
from 10 AM: rice balls, side dishes , Deluxe Seaweed Rice Bowl , Chicken Nanban, etc . All are popular . But the top pick is definitely the
Karaage Bento, Yakiniku Soboro, and Karaage Chicken
Bento. Cheap and big portions. Karaage for dinner . 6: 00. Focus on evening operations. Orders placed at ticket machine beside
entrance. Miso Butter Cheese and Pork & Egg Cheese. Used to come when I was a student. Decided to come back after a long time . Just moved to Fukuoka today. Tonkatsu Set Meal 720 yen (Less rice comes
with a fried egg) Karaage Curry Set Meal 740 yen, Green Onion Pork Bowl 520 yen (Large
portion +120 yen), Power Bowl 570 yen , Yamato Set Meal (Large Rice) 780 yen , Chicken Set Meal 620 yen, Tamagoyaki 140 yen . This is my second time this week . It’s super delicious. It really gets you hyped up, right? Buying this and taking it over there is
the way to go! Stir-fried Vegetable Set Meal 690 yen Set meals are crazy, right ? Set meals come with rice and udon,
so the carbs are insane. They have omelet rice, right? The omelet rice portion looked crazy huge
too. Omelet Rice 520 yen It’s delicious!
It’s super delicious. Chicken Karaage Set Meal 750 yen. Karaage Curry Set Meal 740 yen . I’ll treat you. Eh, are you sure? It’s fine, it’s fine. What do you want? What’s good? Definitely the Chicken Karaage Bowl. Chicken Karaage Bowl 600 yen. Large
portion 120 yen . The marinade is really flavorful and the
coating is crispy . Staff) What do you like about this
place? It’s cheap and the portions are huge. The Karaage Don and Tamagoyaki are
must-haves . Everything is delicious. Power Don 570 yen. Large portion 120 yen. I’m shocked it’s this cheap and this big,
it’s my first time . Karaage Don with small rice! Delicious! About once a week for me. I come about 2-3 times a month . The flavor is divine!
It’s crazy good. Sukiyaki rice bowl . I’d recommend the fried chicken rice
bowl . Great value, big portions, that’s what’s
good . Now it’s all about the green onion pork .
Green onion pork rice bowl. Isn’t the tamagoyaki good too? The tamagoyaki here is also insanely
delicious . Delicious. That’s all I can say . Kurume City, Fukuoka Prefecture.
3-minute walk south from Kurume
Daigaku-mae Station. Yanagitei is a cafeteria next to Kurume
University’s North Gate , open to the
public. We followed owner Yuta Yanai from morning prep . He’s
a former amateur rugby pro. His parents
passed away from illness, and he took over
the shop four and a half months ago. He makes miso soup with dashi from bonito flakes . Staff: Did you play rugby for a long
time? I played rugby for a long time. Since kindergarten, for over 20 years. How old are you now, Mr. Yanai? I’m 29 this year . I played until last December. So your sports career is longer than your
cooking career? Way longer . My cooking career is really short . I’m still an amateur. Did you help out before? No, not really helping. More like playing around . I’d watch my parents chop things and make cookies or something beside them. Cooking rice. I guess I’ve picked up a little bit, but I’m still nowhere near ready. Chicken breast. Chicken for oyakodon. Chicken for curry. Chicken thigh for karaage . Mirin, sake, salt, pepper . Ginger,
garlic . Add soy sauce and mix. Staff) So it’s karaage with a strong
garlic and ginger flavor? Yeah, that’s what I like. Marinate for about 3 hours. 8:15 Staff) Do you have any hobbies? I go surfing a lot. I wear this T-shirt I got from the shop
when I was surfing . I really like it. Music-wise, I’m pretty
into hip-hop . Your sneakers are stylish too, right? Yeah, I love sneakers and buy them pretty
often. The wrist accessory is my grandmother’s
keepsake. She used to wear it a lot, and I thought it looked cool. The guys from my university rugby club gave me a great knife when I retired . I was super happy, but I haven’t used it yet because I feel
like I shouldn’t . I want to start using it heavily
eventually . I was featured in a rugby magazine . Like this . They did a special feature on me. It says something like , “After
retiring, I came to work at the cafeteria.
” That’s the background. Yuta Yanai, former
Secom Ruggerts CTB I understand how hard
my parents worked . Tea. Cooking massive amounts of rice. They also run student dorms. Two meals a
day for ¥50,000~ 8:48 Dorm students came for breakfast. Two fried eggs. A pinch of salt . Fried eggs, salad, rice, miso soup.
Boarding student breakfast . Staff: How many meals are included? Two meals a day . Is the dorm comfortable? Yes, it’s comfortable . It’s close to
school . Private rooms with TV, AC, and a washing
machine. A student dorm supporting
comfortable living . A large serving is about this much . I think it’s quite generous . Dorm residents order katsu-don . Katsu-don is the owner’s top-recommended
menu item . Simmered thoroughly in a bowl broth with a
seasoning unchanged since my grandmother’s
generation. Dorm residents eating large katsu-don from
morning. High school volleyball club members
boarding here. Large katsu curry. Large zaru udon. Large
k atsu-don . Large katsu curry. A veteran part-timer with 29 years of
service. Part-timer: Large zaru udon with miso soup Staff: What club are you all in? Volleyball club. How’s the dorm here? Comfortable . How’s the katsu-don? It’s the best! Staff) What did you do before? I worked for a security company . I was like a security guard , doing field work—going out when called . I played rugby in the adult league for six
years straight . Why did you leave that and come back to
the shop? My parents and grandmother passed away within the last year or two , so I felt I had to come back . Didn’t you want to keep playing rugby? I planned to play rugby until I couldn’t
anymore. I still totally want to play . If I had the time, I’d probably just go for it . But emotionally, there was no one to take
over the shop . Yeah, The shop was something my parents treasured so much , like a precious treasure. The thought of it disappearing when they
passed was truly unbearable. I took it over at the end of February this
year . It’s recent. I’m incredibly anxious. I guess I just have to do it . I’m the type to try anything, so I’m giving it a shot . Shopping for ingredients. Are there any chefs you admire? There’s this really cool chef at “Kanaya
Shokudo” in Asakura City, Fukuoka
Prefecture . Did you go eat there ? I did go . I saw on YouTube that they stay open late
, and I thought, “I have to go. ” I went a few times. I sat alone at the counter and ate, but I never once spoke to the chef. I couldn’t even look up. I respected him
too much. Shopping, then back home. Cleaned in front of the shop . 10: 30. Table seating, tatami room. Pork soup 190 yen, chicken karaage 360
yen, tamagoyaki 290 yen, gyoza 330 yen, fried rice 400 yen, omelet rice 450 yen. 🔴
items can be made large for +100 yen . Meat udon 350 yen, champon 400 yen. 🔴
items can be made large for +¥100 Staff: Do you make a profit with this? No, I don’t. It’s a hobby . Running a restaurant is a hobby . No profit at all . The prices are pretty low . I haven’t raised prices at all . Why don’t you raise prices? Well, I figured I’d just try running it
like this for now . And it’s my mother’s wish, I
guess . She always said, “You mustn’t
raise prices.” That phrase kind of stuck with me. She always said “can’t raise them.” University cafeterias are cheap too, so I see them as the competition. Katsudon orders : Katsudon 450 yen, Large Katsudon 550 yen . Generous stewed pork cutlet on rice, sweet
flavor, plenty of sauce… delicious… The generous rice portion is a hit with
students. A former teammate from my university rugby
days came by . Staff: How do you know each other? We were on the same rugby team during
college. Spent four years together . What was he like? Yanai? Yes, tell me about him. Hmm, how should I put it… He was well-respected. A real man, lol . He was loved, you know ? How’s the katsu don? Delicious! Making curry. Sauté chicken with garlic and ginger. Soy sauce, Worcestershire sauce, curry powder . Staff: How many days does this last? It runs out fast. Yeah, because people order large portions. We pour a lot too , so we make extra. Full service . How’s that? Sounds good ! Great! Large Katsu Curry 660 yen . Homestyle curry packed with chunks of
ingredients . Crispy , freshly fried katsu
and curry make the rice go down easy. Spiciness is between mild and medium. Besides curry, we also have beef and onion
Hayashi Rice. Hayashi Rice : ketchup, Worcestershire sauce, sugar. Sauce for chicken rice. Write your order on the form and hand it
over . Curry rice with miso soup . A trio of sports students came in,
polishing off deep bowls of curry rice . Offal 360 yen. Fried chicken is finished with a second
fry. Chicken fried chicken 360 yen . Sausage, minced meat, onions, and eggs. Fried rice. Large fried rice 500 yen. Baseball club trio . Staff: “What did you guys order today?”
” Offal today.” “How’s the flavor?” ” It’s delicious!” It’s got that reliable deliciousness, you
know ? How’s the flavor? The flavor is crazy good ! Think you can power through the
afternoon? Of course, no problem . Got curry? We’ve got curry! Freshly made! Large Curry Large Curry Rice 500 yen A group of five arrived Miso Pork 360 yen Offal 360 yen Put your hands together Please! Staff) Do you guys come to the shop often? Yes, I come every day . About 3 times a week . Why do you come so often? It’s delicious. Cheap and delicious, it’s the best. A group of 4 women arrived. They wrote their orders on the order sheet
and handed it over. Fried rice 400 yen. Beef bowl 500 yen . Oyakodon. Oyakodon 400 yen . We’re university students. Staff) Why did you come today? We hadn’t been in a while, so we thought
we’d come. A pair of customers arrived. Stir-fried vegetables with meat 430 yen . Large rice 170 yen . Staff) Do you come to the shop quite
often? Yes, five times a week. Five times a week. Every day?
Yes. Why do you come so often? Because it’s delicious . I love the stir-fried vegetables . Large Meat Udon 450 yen . I come once or
twice a week. It’s cheap and tasty . That’s why I keep coming. How’s the udon? It’s incredibly delicious! It’s a cafeteria open to the public . Around this time, it gets really busy .
This feels like the peak hour . Thank you very much! Yeah, thanks . That was delicious! It was really
good. Thank you . Staff: Thank you . Do you have any dreams for the future? To open Yanagitei in Hawaii and Tokyo . What kind of menu? I want to focus on katsu don . I loved katsu don myself. I want to share the taste I grew up with
with the world . Everyone should try it . Can I see your arm one last time? Is this side better? Like this? Can you take it off? Huh? Protecting the student cafeteria passed
down from family. We followed the
rugby-loving owner . Fried chicken and extra-thick burdock root
tempura . You’re a salaryman, aren’t you? could
you really run an udon shop? We visited a huge-portion udon place in
Kitakyushu. Meat and burdock root tempura udon . This burdock root is the best . Large shrimp tempura. Firm noodles . Plus one karaage and inari . Large shrimp tempura udon . Karaage
topping. Be careful, the large portion is insanely
huge . Large mixed vegetable udon . Mmm! Delicious. Udon set meal with white rice. Large serving of fried chicken udon. Large serving of fried chicken udon with
burdock tempura topping . I’ve been coming here since I was a kid. The amount of udon is crazy huge. It’s delicious , huh? Yeah, the noodles are firm and substantial. It’s huge, it’s delicious . This shop isn’t my shop, it’s the
customers’ shop. Kitakyushu City, Fukuoka Prefecture “Udon
House Kome” [Formerly] Kaishin Udon
Nakahara Branch 16 parking spaces 8:35 AM A day in the life of an udon shop: Up close from morning prep . Owner Kome-san, 69, quit his corporate
job to train at Kaishin Udon before
opening his own place . Hand-made soba and udon . Leftover water is used for adjustments . Sweet and savory simmered aburaage
(fried tofu pouches) . This is crucial! Domestic burdock root Preparing the signature burdock tempura . 10kg . Almost 10kg every day. Peel and slice it. Soak the burdock in water to remove
bitterness. Tempura batter with mochi flour for frying
the burdock . Staff: Does adding mochi flour change
the texture? It does change the texture a bit. This makes about 50 pieces at a time . Staff: 50 pieces? We fry 50 pieces at once . Thorough cleaning . Divide into small portions, then knead . Beef. Making the broth . Sardines, horse mackerel, and mackerel. Sake. Carefully skim off the scum . Mirin. The chef personally checks the broth and
ingredients . Beef for toppings . Fry for about 30 minutes . Staff: So it fries for 30 minutes? About 300 pieces
are fried per day . See the tempura bits floating up? Once they start floating, if you separate them too early one by one
, the batter peels off . Burdock root. Over fairly high heat.
Daikon radish for oden . Parboiled in rice
washing water. This brings out the
sweetness. The burdock tempura is fried thoroughly to
the center . The outside has a crispy coating, while
the thick burdock inside is moist and
tender. The texture retains a slight crunch . First, start with the round pieces that
take longer to cook. Our signature
extra-thick burdock tempura. Soba noodle
making . Duck meat used for Kamo-nan .
This isn’t my shop, it belongs to the
customers. So when customers bring all sorts of
people here, that’s the kind of vibe we work in. Dust falls from above, so we just wash the
top part . Well, we do it every day, though. This is work that pays attention to every
detail. Saltwater. Homemade udon. Homemade pickles. This is easier to cut. Kombu always slips and slides. Making inari. One inari for 120 yen. White onions. Preparing karaage. Chicken thigh meat. Boiling udon . 11: 00 Opening. Udon shop. Rice. Yone. Feeling the warmth of wood . Counter and
table seating. Mixed udon 810 yen . 2 burdock tempura
sticks, 2 karaage pieces. Maruten soba 680 yen. Ginger soba 730 yen
. Tempura soba 1030 yen. Natto soba 850 yen. Meat udon 1180 yen. Karaage udon 850 yen. Green perilla udon 700 yen . Inari sushi
120 yen each Oden 120 yen each Customers right after opening Ordered mini burdock tempura udon Even the mini “rice” udon has a
satisfyingly hearty portion. Generous amount of broth. Mini burdock
root tempura udon 570 yen . Four men arrive . Burdock root tempura udon, meat udon,
two burdock roots, and four inari pockets,
right? Two mini bowls . Starting with two mini bowls. Mini fox udon 570 yen . Mini wakame burdock root tempura udon 690
yen . Your order is ready. The small wakame
burdock one. Always served piping hot, freshly boiled
udon. Burdock Tempura Udon 830 yen . Regular-sized burdock tempura udon. Contains a whopping five extra-thick
burdock tempura pieces . Soft and very
easy to eat. The udon noodles aren’t overly soft,
offering a firm, chewy texture . Thick
noodles with a generous portion, providing
excellent satisfaction . Includes wakame seaweed and tempura
crumbs . Meat Udon 1180 yen . Hot grated yam topping included! May I add an egg? One burdock root, one inari. Can I put the burdock inside? Mini burdock with one fox skin. Meat udon with two burdock roots and one
inari. Yamakake Udon 850 yen . Topped with one
burdock tempura. The customer who ordered the meat udon . They decided to come to the shop
yesterday . Staff: How’s the udon you’ve been
waiting for? It’s delicious. Large shrimp tempura, firm noodles . Plus one karaage and inari . Large shrimp tempura, firm noodles. Large shrimp tempura udon 1030 yen .
Karaage topping . Note: Large portions are incredibly
massive. Two servings of mixed toppings make one
large portion. Mixed topping udon large portion 1190 yen. Sorry for the wait. Here’s your large
mixed topping. Mixed topping udon features all our top
recommended toppings . Assorted Toppings Udon 990 yen . Mmm! Delicious. Burdock Tempura Udon 830 yen. Mini udon and one large inari sushi are
just right. Hot Water Udon 830 yen . Please add mini round tempura. Meat Burdock Tempura Udon. Meat Burdock Tempura Soba. Udon Set Meal . Udon Set Meal 930 yen. Mini udon with 2
burdock tempura sticks (or wakame seaweed
or egg) White rice (or inari sushi) Onion, small shrimp, burdock root kakiage
tempura. Large Kakiage Udon 930 yen. Two servings of gobo tempura. Both served
with burdock root on a separate plate. Gobo Tempura Udon. Temp ura served separately. Serving it
separately lets you enjoy two ways:
dipping it in the udon broth or eating it
plain. Customers waiting outside . 11: 54 Inari 120 yen Udon Set Meal With white rice Large Karaage Udon Large Karaage Udon 1050 yen Gobo Tempura
Topping Large Karaage Udon Staff) Was the portion size quite
substantial? Yeah, I’ve been eating this amount since I
was 2 years old . Been coming here since before I was
even born . Kitsune Udon 650 yen . The amount of udon is crazy huge . Delicious , huh? Yeah , the noodles are firm . And the kakiage
is absolutely amazing. The crispy fried shrimp is delicious too. The burdock root is super tasty . The meat has a sweetness to it . This burdock root is the best . Kakiage included! Two set meals get one large portion! Thank you . Thin noodles with meat. Two burdock tempura . Two servings of burdock tempura . It’s huge, it’s delicious. Natto udon without mustard. Natto udon 820 yen . Staff) You really like natto? I love natto. Burdock tempura udon 830 yen. Inari sushi 120 yen . Mini moon-viewing soba 600 yen. Shichimi pepper . For oden, daikon radish is definitely the
best recommendation, right? We prepare everything here ourselves. Oden daikon radish 120 yen . Maintaining the rice bran pickling bed. Rice bran pickles. Mixed vegetable udon 990 yen. Deep-fried chicken with a solid base
flavor. The udon broth soaks in and tastes
great… Beef, Kamo Nan. After quitting my corporate job there was this udon shop called “Kōkaku
Udon.” I asked them, and they taught me about
udon . I tried all kinds of udon. For me, that Kōshin Udon was just perfect . I loved it. When I ate it, I thought, “This is
delicious!” So I begged the owner there . I said, “I want to open an udon shop.” He told me to forget it. “You’re a salaryman, you know? Can you
really run an udon shop ? Quit while you still can, ” he said. After begging him several times
, he finally said, “Fine, he said . So he taught me, starting from scratch. Now that I’m nearing 70 , I wonder if I’ll keep going till 80 .
Working really gives you something to live
for. The size of your heart beautifully matches
the portion size. This udon shop carries
on the spirit of the now-closed “Ukon
Udon. ” You can always tell how the person
frying the burdock root is feeling, right ? Just by looking at how it’s fried . If
they’re not in good shape, they can’t fry
burdock root properly.

0:00　久留米ラーメン清陽軒 本店
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住所　福岡県久留米市諏訪野町1798-6
URL　https://youtu.be/rBvFhOgcErw

52:56　大和家
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住所　福岡県福岡市城南区西片江2-2-1
URL　https://youtu.be/9r60I2c3gXg

1:24:41　やなぎ亭
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住所　福岡県久留米市御井町1663-2
URL　https://youtu.be/Ue-FvUVadKc

1:57:54　うどん家 米
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住所　福岡県北九州市戸畑区中原東1-22-17
URL　https://youtu.be/v76ifpxqxw4

うどんそば 九州 Udonsoba
https://www.youtube.com/channel/UC7ljLL8UKkeVYWsYYZZZrxQ

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