美しすぎるうどん看板娘が行列店をぶん回す！圧倒的なこだわり店主の父と娘の天ぷらうどん食堂物語

美しすぎるうどん看板娘が行列店をぶん回す！圧倒的なこだわり店主の父と娘の天ぷらうどん食堂物語

The ramen shop’s poster girl takes on a new challenge! Overcoming crises with her natural cheerfulness! I’m still not used to it…
I’m doing it while thinking it’s difficult Parent and child aim to create a beloved local udon shop 3-12-2 Kanda-cho, Gifu City, Gifu Prefecture
13-minute walk north from Meitetsu Gifu Station Handmade Udon Godaisan Owner Operates shops like Yakibuta Ramen Sanjo
Opened his 5th udon shop Godaisan
is the name of a mountain in Kochi Prefecture It’s a real mountain. By chance, or rather
I was looking around this area By some connection, a real estate agent introduced me to this place. When I heard it was the site of a soba restaurant that had been in business for 108 years in Gifu, I asked to see it once
and thought it was truly a wonderful property. I decided on the spot. A place that had been making broth for 108 years If we can just
connect it well with the udon, it should be fine. Machines can only handle about 45% hydration, but we aim for 54 or 55% hydration. I want to get as much chewiness as possible. I’ve been making dough for several years now. Staff) To open a shop?
Owner) That’s right. As I’ve gotten older, I’ve started eating more broth-based dishes like udon instead of ramen.
It started about 10 years ago. I love udon so much. I started thinking, “I want to eat udon like this.” When I found a good shop, I’d keep my antenna up
and practice the good points of that shop But I couldn’t go on apprenticeships or anything like that,
so I taught myself, I guess. like sardines and anchovies. Fishermen catch dried sardines at sea, They go straight to the port
and boil them in a cauldron. That’s the best way. It’s a mixed blend.
Pacific saury, dried sardines, bonito, mackerel, horse mackerel. Fresh fish doesn’t cloud the broth as easily. Salt, soy sauce, mirin. Flower bonito. White dashi Check the flavor of the dashi I think oden has a lot of variety anyway. Everything is 100 yen. Sometimes we can’t serve freshly boiled oden
right away, so we ask customers to wait a bit So we try to have items
you can enjoy while you wait, and if it’s at a bargain price, even better. The meat in our udon is tendon! It’s the best tendon! Domestic. Cutting the tendon meat Work complete! We’ve decided on a single new rice variety. We won’t use blends or old rice. We make takikomi-gohan (seasoned rice) and such
Freshly milled new rice Takikomi-gohan (seasoned rice) Soy sauce, sake, mirin, sugar, salt Large white sesame oil The pleasant aroma of sesame oil wafts through the air Female staff member also makes udon noodles Staff) I think it’s quite a strenuous task, though. It is, yeah. Stretching the dough is soft, so
it doesn’t require that much strength. Staff) Are you going back and forth between Sanjo and here now? Yes, that’s right. Both are fun. Staff) Have you ever messed up making noodles? Plenty of times The moisture content, the amount of water, it’s tricky Sometimes it doesn’t work out
and you don’t get the dough you wanted To give the dough a chewy texture
there’s this step Just mixing it with your palms, no kneading. I heard about the udon shop
about half a year ago, I guess. Since then, we’ve also
started practicing making udon noodles rested dough making udon without any machinery Finished stomping! Filling the pot with water Cleaning the fryer New oil 10:37 Udon dough aged since the previous day Kikumomi
The process of removing air pockets from the dough Boiling the freshly made and freshly cut noodles immediately Female staff also hand-knead OK! Seasoned egg 150 yen Fried squid tempura 200 yen Kakiage udon 800 yen Meat udon 900 yen
Topping: Head Takikomi 250 yen Ichimi, Shichimi These are onions for the kakiage. I’ll chop a lot. Staff) Do tempura fritters sell well? They sell well.
These will be gone soon too. 11:00 Opening Fully booked right after opening! The owner’s daughter is serving in the dining area. Meat udon, table 1! Meat udon!
Here you go! Kakiage tempura! Plain broth, size 2
Maitake mushroom topping Soup coming right up! Female staff member arrives for work Popular kakiage Fried to order Onion, mizuna, carrot vegetable kakiage Carefully drain Flavorful, clear broth Kakiage Beef tendon for niku udon Beef udon
Kakiage udon Kakiage Udon The plain udon also comes with a little tempura. The food’s here! Kakiage Udon 800 yen Kakiage with outstanding presence
The sweetness of the vegetables really stands out Enjoy in a calm atmosphere
The chewy handmade udon is delicious! A light broth so delicious you’ll want to drink it all Thank you for the meal!
Thank you! 100 yen per piece!
Self-service oden Oden: Daikon radish, beef tendon, thick fried tofu While waiting for the udon to be ready
It’s nice to be able to pick at the oden.. Customers having a drink with oden starting at noon Had udon too, so I’m stuffed! The daikon radish in the oden was so flavorful and delicious! Popular takikomi The sesame oil and soy sauce flavor
is devilishly delicious “takikomi” The shop owner’s daughter kneads the udon dough After ramen, next up is udon!
Ayane-san, who tackles everything with enthusiasm. Staff) Getting used to making noodles? No, not really… I’m still not used to it… I think it’s difficult Adjusting the thickness of the dough evenly Thank you! Boil it immediately after cutting! We also offer “cold noodles”
which are perfect for the upcoming hot season. Chilled meat Eat udon and meat to build up your stamina! It was delicious.
Slippery and smooth. It was close by, so I came for the first time,
but I want to come again. During the interview
There were a lot of female customers too. Meat Udon Meat Udon, right! Meat Udon 900 yen Chewy udon noodles soaked in broth Tender domestic beef tendon 12:26 Staff) Is it usually this crowded? Yes, it is. It seems to be Sanjo. Staff) Are you open all night now? We’re open all night! Open year-round! Customers keep coming in, so it’s busy,
but there’s a peaceful atmosphere. Cooking, serving, washing dishes.
The daughter handles a wide range of tasks. Staff) Have there been a lot of customers lately? Yeah, that’s true. Staff) Which is harder work, a udon shop or a ramen shop? Ramen might be harder work. It really takes a lot of physical strength. The long-awaited udon shop is open!
The owner tackles it with such energy! The teamwork between the owner and his daughter shines!
Their hard work is so cool! Many solo customers visit Udon eaten while listening to the noodles being cut
is truly special… It has an amazing chewy texture It’s nice how some parts are thick and some are thin! Watching the lady cut it She cut it for us, you know The broth is delicious too Staff) Can everyone make noodles? Everyone can! Battling the heat of the kitchen
We sweat it out making udon noodles! We stretch the dough using our body weight. We generously dust the stretched dough with flour. 100% handmade udon is complete! The owner fries up a ton of kakiage! Gather the scattered tempura pieces
and reshape them with batter Drain the oil thoroughly Pass it to the daughter! Tempura made with squid for sashimi Preparing chicken tempura Chicken Tempura Kake Udon with Chicken Tempura Meat udon with chikuwa tempura It’s reassuring that all staff can make udon! Plain Udon The parent-child duo’s new challenge has only just begun.
Aiming to be a beloved udon shop in Gifu for 100 years To make them as fluffy as possible We shape them gently without applying too much pressure Open at 8:30 AM!
Onigiri made with love by the beautiful proprietress Nagoya City, Aichi Prefecture
Onigiri Shop Ume Nori Made to order
Freshly made rice balls grab customers’ stomachs! The freshly made rice balls are incredibly delicious, and the owner and staff are such nice people makes them taste even better! It also makes your heart feel warm and relaxed.
A close-up look at a specialty shop packed with rice balls full of fillings. Meiraku-cho, Nakamura Ward, Nagoya City, Aichi Prefecture 5-minute walk from Exit 2 of Nakamura-Nisseki Station
on the Higashiyama Subway Line Opened May 2024
Onigiri Shop Umenori 6:23
Employee Nakanishi arrives for work Maximum daily customers: 100!
Onigiri specialty shop selling approximately 300 rice balls per day Features a wide variety of rice balls made with ingredients sourced by the owner, who also runs a fish shop
directly from the market. Employee Nakanishi-san
is currently training to open an onigiri shop overseas. Shop owner Ms. Umemura arrives for work She decided to take the plunge and open an onigiri shop after working as an office lady Cooking rice Using “Aichi no Kaori” rice Staff) How much rice do you cook per day? It varies by day, but we cook about 4 to 8 sho. (The rice variety) changes from time to time. We select rice that’s recommended or suited to the season. Staff) What’s the most popular rice ball? The most popular is grilled salmon. Making fish broth Using blended miso and red miso Salmon used for fish broth Pour boiling water over it to prepare Place the salmon in the pot with the dashi Sweet shrimp heads for the fish broth It varies by day. Sometimes I add crab, or various other things. Today it’s sweet shrimp. Putting sweet shrimp into the pot This uses the fish trimmings from the sushi restaurant The same shop operates as an onigiri shop during the day and a sushi restaurant at night
(Managed separately, but the owner is the same fishmonger) The owner’s fish shop invested, and Mr. Umemura runs the shop. Skim off the scum. Add blended miso and red miso soup base Make pork soup Stir-fry pork Add ingredients Rice is cooked, transfer to rice container Set up rice ball ingredients Toro mackerel Toro Add soy sauce to season Staff) The rice price hike is tough for rice ball shops, huh? It’s really tough. Not just ingredients, everything’s gone up. Preparing table tea Set out chopsticks, seasonings, etc. Set the pot of tea at the customer’s table Clean the restaurant Opens at 7:30 (Opens at 8:30 starting March 2025) Weekdays: 8:30 AM – 2:30 PM (Last order 2:00 PM)
Saturdays, Sundays, and Holidays: 11:30 AM – 3:30 PM (Last order 3:00 PM)
Closed on Wednesdays Morning Set: 8:30 AM – 11:00 AM
Popular No.1 Grilled Salmon: 330 yen
Popular No. 2: Fatty Mackerel 380 yen Morning Soup Set
Fishmonger’s Fish Stock Soup 100 yen / Pork Miso Soup 300 yen Takeout Menu Table Condiments: Shichimi pepper, Soy sauce Counter Seating: 8 seats Table Seating: 4 tables Fill out the form for takeout Himi winter yellowtail Right now we have a limited-time offer of Himi winter yellowtail kasujiru soup We’re using fish set aside from a sushi restaurant that’s open at night. (Winter Special) Winter Yellowtail Kasujiru
※Lunch Menu Thick-style Tamagoyaki Making Tuna Mayo Mayonnaise Soy Sauce Delivery orders come in
Morning business has many delivery orders Make the ordered bonito flake rice ball and grilled salmon rice ball Put rice and ingredients into the dedicated rice ball mold Place more rice on top and flip the mold over Sprinkle a little salt and shape into balls Wrap with nori Finally, place the toppings on top and it’s done. Salted salmon Place into the takeout container (Shop Owner) The soba is fast too, right? Staff) Soba’s fast too, but Staff) It’s faster than soba. Grilling simmered pork for pork soup Placing thick-cut simmered pork on top to finish the pork soup Bonito flakes, pickled mustard greens, mentaiko cream mayonnaise Remove bones and skin from fatty mackerel, chop finely Grill the salmon Frozen egg yolks Eggs for soy sauce oil marinade Remove the shells Add the sauce and marinate 8:32
A male regular customer arrives at the shop. The special! Secret menu for regulars: rice balls stuffed with side dishes Special secret menu rice ball with sausage
He takes a hearty bite He works while enjoying conversation with the regular customer at the counter seat Staff) You come here often? The freshly made rice balls are incredibly delicious It’s got a great live vibe and you can see them making it The owner and staff are such nice people, it makes everything taste even better! Lunch Menu: The Landlady’s Whimsical Side Dish
Making Colorful Tomato and Whitebait Marinated Salad Colorful tomato and whitebait marinade complete Making sweet and savory simmered Jerusalem artichoke as a whimsical side dish Cutting Jerusalem artichokes (Jerusalem artichokes) are apparently called edible insulin (The texture) is crisp and delicious. It’s not sold very often, so I buy it when I see it. White leek Staff) How many hours do you work per day? I come in the morning and only take breaks when I’m eating. Staff) You work more than you did as a company employee. Yes, absolutely. Interacting with people is the most enjoyable part. Like chatting with customers When they come directly and say things like “This is delicious,” it makes me incredibly happy. It makes me feel like it was all worth it. Chop the white part of the green onion into small pieces. 9:09 Male customer enters the shop. Orders a pickled plum rice ball and a tuna mayo rice ball to go. Plum Tuna mayo 9:19
Female customer who knows about this channel enters the store Orders tuna mayo rice ball and fishmonger’s fish broth set Shop owner) Are you cold? Customer) Yes, I am The shopkeeper values communication,
keeping the conversation flowing with customers. Tuna mayo, fishmonger’s fish head soup. The fish flavor infuses the broth
A deep-flavored fish stock soup Lightly pressed
The combination of tuna and mayonnaise is exquisite Salmon is grilled to perfection Tuna mayo and fatty mackerel Fishmonger’s fish broth Kelp, grilled salmon, boiled whitebait Grilled salmon, pickled mustard greens, simmered clams, cod roe Stewed Clams, Spicy Cod Roe
Red Sausage + Thick Omelette Set Fishmonger’s Fish Stock Soup The ordered items are brought to the male customer at the table. Stewed clams rice ball A dish where you can taste the deep umami
of clams simmered in a sweet and savory sauce The fish soup spreads the rich umami of seafood
and has a comforting, soothing flavor The perfect side for rice balls
Red sausage and thick tamagoyaki set I had it last time I came and it was delicious. When I first tried it, I thought the nori was incredibly tasty. The nori and rice (Shop Owner) We use really high-quality nori. The flavor is just completely different He skillfully prepares orders while also taking delivery requests Clam simmered in soy sauce, kelp, plum She works to serve takeout customers promptly as well. 10:06
Two men enter the shop. Ordered 6 rice balls, side dishes, and soup The head chef of the same shop’s evening operation
Nukesaku sushi chef arrives for work Bonito flakes Raw cod roe
Bonito flakes × Cream cheese Takana × Mentaiko Red sausage + thick tamagoyaki set Fishmonger’s fish head soup Delicious! Deboning salmon and flaking the flesh Preparing the lunch menu Fried chicken for the lunch side dish Fry Jerusalem artichokes Place fried Jerusalem artichokes in a pot and mix to coat with sauce Chopped red chili peppers Sesame seeds Whimsical Side Dish: Sweet and Savory Simmered Fried Jerusalem Artichokes Changing into a kimono
Writing down the lunch side dishes Sweet and Savory Simmered Jerusalem Artichoke 200 yen
Winter Yellowtail Sake Lees Soup 330 yen ※280 yen with rice ball set Lunch Menu 11:00-14:30 (Last Order 14:00)
Tuna Mayo 310 yen / Egg Yolk Soy Sauce Pickle 380 yen Thick-Cut Roast Pork Special Pork Soup 450 yen
Thick-Style Tamagoyaki 150 yen Toppings Only (3 Types) ¥600
Sashimi Platter (3 Types) ¥1780 Limited to 5 servings per day
Daily Special Seafood Bowl (with fish broth and pickles) ¥1500 Edo-style Sushi Nukesaku Menu
Hours: 6:00 PM – 11:00 PM (Last order 10:00 PM)
Regular Holidays: 1st & 3rd Tuesdays, Wednesdays The head chef of Edomae Sushi Nukesaku also
helps out in the restaurant while preparing ingredients. Toro Taku Directly from the Sushi Master Katsuobushi The ordered items arrive at the table where the male customer is seated Slurping down a rich seafood broth A rice ball infused with bonito flakes
flavor A bite of thick, fluffy tamagoyaki Sushi chef’s special toro taku
Accented with the flavor of tuna and the texture of pickled radish Thank you for the meal~ Thank you very much. Thank you. We look forward to seeing you again. Nukesaku Ankimo Niku Sorobo × Egg Yolk Soy Sauce Pickle
Sushi Chef’s Special Toro Taku Nukesaku Ankimo
Thick-cut Roast Pork with Special Pork Miso Soup Pork Miso Soup, Ankimo, Rice Balls
Enjoy the ultimate luxurious Japanese lunch… Plum, Boiled Whitebait 11:25 Winter-only Negifuki Miso
Grill the miso paste using a gas burner Top with green onions to finish Making the seafood rice bowl, limited to 5 servings per day Place the seafood, which changes daily, into the bowl
Drizzle with soy sauce to season Place the soy-marinated seafood on top Place sea urchin on top Place soy-marinated egg yolk on top Place wasabi and freshly boiled whitebait on top Limited to 5 servings per day: Daily Special Seafood Bowl
(Includes fish broth and pickles) Top with chopped nori to finish 12:14 Take a bite of the rice ball Delicious! Refilling the rice Red salmon with green onion and miso Order by scanning the QR code placed at the table Sweet and savory simmered Jerusalem artichoke Toro mackerel with bonito flakes × cream cheese (Winter Special) Winter Yellowtail Sake Lees Soup
Thick Omelet Staff) What do you pay attention to or focus on when making rice balls? I try to make them as fluffy and light as possible I form them without applying too much pressure Also, I make sure they keep their shape. Staff) Is it pretty difficult? It’s difficult! It looks easy, but it’s surprisingly hard so you can taste it right from the first bite We make sure to coat everything evenly. 12:53
Two men enter the restaurant. Scan the QR code placed at the customer table
Select the menu item to order The two ordered
Mentaiko cream cheese and egg yolk soy sauce pickle Mentaiko cream cheese and
grilled salmon topped with salted egg yolk rice balls are ready. Fishmonger’s fish broth Biting into the rice ball Topping grilled salmon with soy-marinated egg yolk
Can be customized to your favorite taste The fish broth is deeply satisfying Mentaiko cream cheese
A dish where spiciness and creaminess combine perfectly Grilled salmon, fatty mackerel, green onion miso Deep-fried pufferfish, raw cod roe, shrimp tempura Grilled Salmon 330 yen Mentaiko 380 yen
Thick-Cut Roast Pork Special Pork Soup 400 yen
(Set with rice ball -50 yen discount) Mentaiko Rice Ball The spicy kick of the spicy cod roe
and the firm rice make for a perfect balance Grilled Salmon Rice Ball Generously filled
with flaky, salty salmon and the aroma of nori wafting up your nose Thick-Cut Roast Pork in Premium Pork Soup The thick-cut roast pork is melt-in-your-mouth tender
Packed with vegetables for a satisfying bite Marinated Colorful Tomatoes and Whitebait, Sweet Fried and Simmered Jerusalem Artichoke Nukesaku Special Nanbanzuke Pickles 150 yen
※Price for regular portion Sweet Fried and Simmered Jerusalem Artichoke 200 yen
※Price for regular portion Enjoy warm, freshly made rice balls packed with toppings
“Onigiriya Umenori” Fluffy and tender takoyaki made by beautiful twin sisters! Try the rock salt here It’s not like it changed my whole concept of takoyaki, but I instantly became a fan The yakisoba is delicious too
And the takoyaki is delicious Everyone’s smiles and such
They’re just wonderful It makes me want to come back
again and again. I want to make this a place I hope it becomes a cozy shop I hope we can protect the taste with trusted staff
and keep it going Selling up to 4,500 takoyaki per day!
A close look at the takoyaki shop run by twin sisters with a passion for their craft Aichi Prefecture, Nagoya City, Midori Ward, Odaka-cho
Along the Naruko Danchi Odaka Line Shop selling creamy takoyaki and Japanese sweets
“Shikizakura” Owner: Kana Fukuchi (32 years old) 9:09 Changing into her uniform and putting on an apron
She begins preparations to open the shop Kana’s husband, Mr. Misaki
They’ve been working together for about four years. Wiping down the display shelves for Japanese sweets Japanese sweets are also sold in the shop.
Habutae Yomogi Daifuku, Habutae Shioda Daifuku. Staff) Do we sell quite a lot of Japanese sweets? Yes, they do. When it gets hot,
the ones on this lower shelf summer-limited items often appear. For little kids,
warabi mochi is popular. Staff) Takoyaki shops and Japanese sweets
That’s not a very common combination, is it? Yeah, that’s true.
People do say it’s unusual, though. My sister originally worked at a Japanese sweets shop, I was in charge of the takoyaki,
so it’s kind of a combination of those. Making the takoyaki batter Add beaten eggs to the water Add seasonings
Seasoning the batter is bonito broth-based Flour, etc. Mix thoroughly with a mixer Check thoroughly for lumps
Preparation complete Fry the karinto manju The karinto manju are done. Arrange the finished
karinto manju. Preparing for opening
Begin cooking takoyaki I’m most particular about the takoyaki batter I believe the batter is the soul of takoyaki We use a lot of bonito broth Even just the takoyaki batter itself has a flavor where the aroma of bonito broth gently wafts up That’s where we focus our attention the most. At first, I try not to overpower it. Sauces and soy sauce are
great too, of course, but I want people to eat it with salt. The recommended rock salt has a distinct flavor, so Staff) Do you have any particular preferences regarding octopus? We’ve been using the same octopus all along, but It’s a large octopus When you cook octopus
Depending on the variety shrink or become tough when cooked. I use octopus that resists shrinking and retains a firm, springy texture. Pouring in plenty of batter
to create fluffy, melt-in-your-mouth takoyaki A gift from a regular customer We have a limited-time menu item and we’re going to make it right here now We’ll be selling it today and tomorrow It’s said to be the predecessor of takoyaki. There’s something called radio-yaki.
Do you know about it? Staff) Just the name We make radio-yaki with konjac and
beef tendon instead of octopus Beef tendon Green onions Tempura bits My sister Saki is leaving for work This is my sister Saki. This is my sister Kana. Staff) How old were you when you
started the shop? I was 26 years old. The origin of the name is… When I was 26, I was working part-time at a takoyaki shop
while also working as an office lady. I was thinking about wanting to run my own takoyaki shop
during that period of uncertainty It’s called Shikizakura
which is the name of a cherry blossom variety. It’s in Toyota City, Aichi Prefecture. I had the chance to go see
a place where they bloom in abundance. One characteristic of Shikizakura is that
they bloom during the cold season. cherry blossoms bloom.
Around the end of November. I went to see those cherry blossoms and thought the cherry blossoms blooming in the cold
were incredibly cool and that gave me courage, or rather It became the catalyst So I named it after those cherry blossoms
and called it Shikizakura We also finish the Radio-yaki by shaping them into balls. Staff) What did you originally do, sister? When my sister started her business, I was working at a traditional Japanese sweets shop. she asked me to join her
and we started working together. Staff) When she asked you,
how did you feel? I was really happy.
I also like making takoyaki, so Normally in private,
we’d go out for meals or We got along well. The shop is close to Otaka Ryokuchi Park
and many families come to visit. Parking
4 spaces in front of the store 4 spaces in the second parking lot beside the store
Spaces 4, 5, 7, and 8 are available Recommended 4-Variety Assortment (12 pieces)
Eat-in: ¥1385 Takeout: ¥1360 6-Piece Assortment (Ultra-Delicious Sauce, Dashi Soy Sauce, Rock Salt)
Eat-in: ¥5 91 yen Eat-in 580 yen 6-piece set (Green Onion Octopus, Green Onion Ponzu, Mentaiko Mayo)
Eat-in 693 yen Takeout 680 yen Takoyaki 4-Pack Set
Eat-in 2322 yen Takeout 2280 yen Fluffy Egg Omelette Soba
Eat-in: ¥748 Takeout: ¥735 Sauce Yakisoba
Eat-in: ¥591 Takeout: ¥580 Radio-Yaki
(6 pieces) 680 yen Weekday-Only Set
Takeout ¥2000 Eat-in ¥2037 Reserve to skip the line and pick up your order Business Hours
10:00 AM – 8:00 PM Closed on Tuesdays Eat-in space also available on premises Original Goods Turn on the air conditioner in the eat-in space
and check the trash cans Open at 10:00 Greet regular customers waiting for opening Regular customer is first to arrive Exchanges friendly greetings
with the staff Orders Radio-yaki, plain grilled rice cakes, and yakisoba Pours sauce over the Radio-yaki Mayonnaise Prepare the yakisoba Complete the sauce yakisoba using our special blend sauce and beef brisket
541 Since January 2024
A regular customer who has been coming ever since Visits at least once every two weeks I used to go to all kinds of
takoyaki shops at first, but When I ate here, I thought the dashi flavor was delicious and they have stalls-only menu items And the Japanese sweets are delicious too. (Male) Thanks a lot.
(Employee) See you later. Thanks. One male customer enters
Orders two sets of four takoyaki each Which one should I choose?
Please give me both the green onion and octopus takoyaki For the scallion octopus, you can choose from sauce, dashi soy sauce, or rock salt.
The man chooses sauce. Order two grilled squid dishes. Prepare the grilled squid. Sauce Cut into bite-sized pieces Grill the surface to finish with a fragrant aroma Grilled squid is complete Mayonnaise Sweet sauce Top generously with green onions
Green onion octopus (sauce) is ready Sorry to keep you waiting I’ll go make another reservation then Thank you. Hello. Welcome. Please have a seat. Two men enter the restaurant
Four assorted platters 6 servings of yakisoba 2 servings of Radio-yaki Rock salt 4 karintou manju 2 shioda daifuku (Employee) Anything to eat here? Ordered omelet soba and radio-yaki
for eat-in Grilling Radio-yaki Konnyaku Beef tendon Green onions Pour sauce over it to complete the Radio-yaki Cook the eggs Use 3 eggs for the omelet soba
Cook fluffy after receiving the order Place the yakisoba noodles on top. Mayonnaise. Sauce Top with bonito flakes and pickled red ginger
Omu soba complete To the eat-in space
Carrying the Radio-yaki and omelet soba Takeout items
I’ll bring them over Fluffy Egg Omelet Soba
Eat-in 748 yen Our omelet, made with plenty of eggs,
pairs perfectly with our rich yakisoba! Our savory yakisoba noodles
are packed with beef brisket for a hearty serving. Table condiments: Shichimi Sprinkle on the shichimi The spiciness of the shichimi
brings out the flavor of the yakisoba and makes it delicious! This gentleman
ordered Radio-yaki. Delicious! These takoyaki are delicious, huh? They’re all gooey inside. The shop has a better atmosphere
I might become a regular I might come every week It’s nice they have limited-time specials regularly too. Four-flavor takoyaki Sauce, dashi soy sauce, rock salt, green onion ponzu flavors.
A 12-piece set with 3 of each flavor. One of our popular sets where you can enjoy various flavors. Reservation customer picking up order (Employee) Would you like to add Japanese sweets? (Male) Then I’ll have two karinto manju, please.
605 Wrapping karintou manju Here you go. Thank you.
Thank you for your continued patronage. 10:32 Preparing sauce yakisoba Lightly stir-fry the yakisoba noodles
so they’re ready to serve immediately Stir-fry 30-35 servings of
yakisoba all at once Initial stir-frying of yakisoba complete Divide the finished yakisoba portions. Cabbage Staff) Does the price hike affect things like takoyaki?
615 Like octopus, for example? Octopus prices have nearly doubled. Cheap, small ones are also
circulating, but I really don’t want to switch to those, so I think we raised it by about two steps. It’s just little by little, though. As for takoyaki,
I haven’t raised the price much. If anything, I raised the price
a bit for squid and such. Squid really got
so expensive to buy I do want to raise the price
but but then I think about kids who come in
with pocket money from their moms and I don’t want to raise prices too easily I just don’t want to raise them easily. Alongside the shop
I do mobile sales too I’m managing somehow Staff) Where do you mainly go for the mobile sales?
632 Every month we go to
Toyokawa City in Aichi Prefecture We try to go to places
as far away from Nagoya as possible so customers in rural areas can enjoy our food. Up north, Niwa District, Oguchi Town Kasugai City, and We’ll make it so you can visit various places Our sauce yakisoba features
beef brisket for a truly satisfying bite Staff) When we’re doing mobile sales
Are you going too, Misaki-san? I’m the main guy, so to speak. It takes about two hours to set up. We have to unload everything from the car Set up the tent Either Saki or Kana
will always be at the shop. In front of the griddle, you see
it gets over 50 degrees We’re outside for about 12 hours. At the shop, takeout is the main thing. Getting feedback
is pretty rare, But when customers eat right in front of me and tell me what they think, it’s incredibly rewarding. One male regular customer arrives at the shop Orders Radio-yaki and sauce yakisoba Good morning. Welcome. A customer who comes every weekend
Receives the Radio-yaki and sauce yakisoba I think he started coming about 4 years ago First time was when we were at a pop-up stall
Thought it was delicious then Then I started going regularly. I followed every pop-up location. Even after this main store opened, on weekends I come here for both breakfast and lunch The yakisoba is delicious,
and the takoyaki is delicious too. They come to eat
I’m here to eat One male customer enters Orders rock salt and Radio-yaki Rock salt, which lets you savor the broth’s flavor,
is the most popular seasoning. Thank you very much. One male customer arrives Radio-grilled with mayo on the side One salt-based yakisoba with extra scallions One grilled squid Also ordered Japanese sweets like karintou manju
and chilled mitarashi dango We also do mobile sales,
and they come to those too. Staff) So they’re like fans of the shop? They’re definitely fans. The warmth of the place and all The smiles of all the staff members, and such
It’s just wonderful It really makes you want to come back
That’s how you feel Salt-based yakisoba Green onions Fried egg Steam-fry on a hot plate The garlicky salt sauce is delicious!
Pork belly salt sauce yakisoba is complete Sorry to keep you waiting Pick up your order
Head to the eat-in space Bite into freshly made takoyaki I like them best with rock salt and no mayo. Because it really brings out the shop’s signature
Japanese-style broth. It’s delicious. Before I knew about this place, when I thought of takoyaki,
it was all about the sauce. But after trying the rock salt here, it changed my whole concept of takoyaki, you know? I instantly became a fan Before I knew it, every Saturday
I was going first thing By the latter half
I was pretty much always coming on weekends I also love the original merchandise This gentleman also purchased a cooler bag
He even took a photo with the staff 11:43 Watering the indoor plants Preparing mitarashi dango
Coating them generously with sweet bean paste inside the store before serving Two customers (male and female) arrive
Ordered takoyaki with rock salt and omelet soba Thank you for waiting Thank you Three customers with children enter the store Two bottles of Premium Sauce One bottle of Dashi Soy Sauce Dashi Soy Sauce Bonito Flakes Takoyaki with Premium Sauce and Dashi Soy Sauce
is ready Three people with children pick up their purchased takoyaki
and head to the eat-in space. A bite of piping hot takoyaki… It’s super hot! The girl also takes a bite of the super delicious sauce flavor… It’s super delicious! 12:01 Hello Welcome Lunchtime
Group of 7 customers arrived Takoyaki 4-pack set Three kinds and green onion sauce Two omelet soba noodles, please. Two omelet soba noodles and One takoyaki with rock salt And one radio-yaki Staff) You two run the place together.
Do you ever find it tough? At first, it was just the food stall, so Weather like rain and wind
was really tough, but Since we were doing it with like-minded friends, that part was a huge help. The work itself was demanding, but we all enjoyed it together. Skillfully plating the ordered takoyaki Receiving all the group’s orders
Waving goodbye as they leave Handling reservation calls
Orders can be reserved by phone Two customers (male and female) arrive
Order dashi soy sauce Sorry to keep you waiting.
Here’s your dashi soy sauce. Thank you. Two customers (male and female) enter the store One negi-pon and Negidako sauce Ato-dashi soy sauce Scallion octopus (sauce) Preparing salt-based yakisoba Separating noodles while steaming Salt sauce Salt-based yakisoba preparation complete We want the Otaka Main Store to be a place We want to make it a comfortable place
to be, so opening a second location we don’t want to expand the store as much as possible People sometimes ask us things like, “Aren’t you going to franchise?” within our own reach and maintain the taste with trusted staff
is what we hope for 6 Takoyaki Balls with Rock Salt (Mayonnaise on the Side)
Eat-In: ¥591 Enhancing the Japanese-style broth flavor of the batter
Shikizakura’s Recommended Menu Crispy and fragrant on the outside
Fluffy and tender inside, cooked to perfection Enjoy with mayonnaise The piping hot takoyaki fills your mouth with the aroma of Japanese broth
…absolutely exquisite We also had Japanese sweets. Karin-tou Manju
Takeout 230 yen, Eat-in 234 yen The crispy texture on the outside and
the moist sweetness of the bean paste filling are irresistible! Staff) Is there anything
you’d like to tell our customers? Sometimes even regulars want to say hello
but aren’t sure if it’s okay to do so. Sometimes there are customers
who want to take pictures but hold back. I’m really happy
when people talk to me I’d love to chat and get to know you Please feel free to ask! With a flavor you’ll crave again and again and the sisters’ smiles to win your heart
Please try Shikizakura’s takoyaki!

0:00　岐阜）手打ちうどん ごだいさん
地図　https://maps.app.goo.gl/exJFyTRM9HRcTPA36
住所　岐阜県岐阜市神田町３丁目１２−２ 武蔵野本店ビル
URL　https://youtu.be/em9Yb-9PuJI

23:40　名古屋）おにぎり屋 梅のり
地図　https://maps.app.goo.gl/mZqwjCDCCbiTBX7y6
住所　愛知県名古屋市中村区名楽町５丁目１３−１０
URL　https://youtu.be/_6Y6MG7HQRE

1:04:29　名古屋）四季桜 大高本店
地図　https://maps.app.goo.gl/b8tQaTtcNtqZRYRi6
住所　愛知県名古屋市緑区大高町丸根６２
URL　https://youtu.be/CfGqiIbOAq8

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

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