たった２坪７席 ワンオペ寡黙店主が客を唸らせる東京下町バカ売れ天丼！

たった２坪７席 ワンオペ寡黙店主が客を唸らせる東京下町バカ売れ天丼！

Tendon Hanabusa: Continuing the Flavor of
a 60-Year-Old Established Restaurant A quiet owner single-handedly runs this
tiny shop with just 7 seats in a 3-tsubo
space . Carefully fried tempura… topped with a light, slightly spicy sauce
. “Tendon” – Damn, that’s good! Fugu Tendon : Fluffy and light! Mmm! Delicious! Seriously tasty!
Truly! Koto-bashi, Sumida-ku, Tokyo 4-min walk
southeast from JR Kinshicho Station South
Exit . Turn off the Keiyo Road into the first
side street. On the first floor of an
apartment building you’ll see . Nestled quietly in an alley with a deep,
old-school vibe . There stands a tempura rice bowl shop.
“Tendon Hanabusa” The compact, calm interior spans just 16.5
square meters (combining dining and
kitchen) . The owner trained for 20 years at
“Imo-ya,” a renowned tendon shop that
operated for 60 years in Jimbocho. Founded
in 2018 , this year marks its 7th year .
Staff: What kind of tendon does Hanabusa
serve? Owner: Most tendon places tend to be…
sweet, right? Sweet and richly flavored. Ours isn’t like that, so it’s easier to
eat, I think. Preparing the tempura ingredients We insist on ingredient freshness , using
fresh produce sourced from Toyosu Market. Preparing the whiting: Make cuts into each one individually . Place on a tray . Weight it down to draw
out moisture . Preparing the squid: Carefully peel the skin from both sides. Make cuts. Cut in half . Separate each piece
individually. Preparing the shrimp : Carefully peel one shrimp shell at a
time. Carefully peel one shell at a time . Use the tip of the knife to remove
moisture from the tail. Next, remove the intestinal
tract and make several cuts. We spare no effort , processing each piece
meticulously . To prevent curling when fried , stretch
the flesh until the tendons break . Shrimp preparation complete. Preparing chicken
breast for chicken tempura donburi. We use domestic chicken breast. Remove the skin . Trim away excess fat and tendons. Slice the breast meat thinly . Chicken breast
preparation complete . Preparing
pufferfish for pufferfish tempura donburi.
the pufferfish . Cut the chicken breast thinly while slicing.
Chicken breast preparation complete. Preparing pufferfish for puffer fish
tempura rice bowl. Fillet the pufferfish . Slicing the pufferfish into three
fillets . The “pufferfish tempura rice bowl,” a rare
dish in Tokyo, was developed based on
requests from regular customers . Even on the day of the interview, some
customers the “pufferfish tempura rice
bowl” – . Fugu filleted . Sandfish drained. Place the fugu on a tray. Cover with plastic wrap and refrigerate . Prepare dashi stock for miso soup using
bonito flakes . Simmer for a while. Strain the dashi through a cloth. Prepare second-use dashi using the same
bonito flakes . Add water and simmer thoroughly. Rinse the rice . Use Hitomebore rice . Cook the rice. Combine the prepared second broth with the
first broth. Place the broth in the warmer . Set it on the counter . Prepare the
tempura rice bowl sauce. Combine the sweet soy sauce base with the
broth . This is the special mildly spicy
sauce . Place it on the counter . Put the
pickled cucumber in the jar. Cut the tofu for the miso soup. Prepare the miso soup . Pour the bonito broth into the bowl
containing the miso . Lightly dissolve the miso. Pour it into
the pot with the broth. Check the flavor . Refill the water server. Refill water in
the water dispenser . Clean the tempura fryer. Carefully scrape off burnt residue. Continue working silently . Tidy up the front of the shop. Return to
prep work . The rice is done cooking. Transfer it to the warmer pot . Cooked slightly firm to retain texture . Clean up for opening . Staff) Why did you choose this location
? Owner) The size of this place. Any bigger and I couldn’t manage it alone
. Staff: “Like washing dishes and cleaning
too, right? There’s no end to it. ” The owner tackles everything diligently
without cutting corners. The owner goes shopping . Adds today’s ingredients to the menu . Owner: “At first, the menu only said
‘Tempura Donburi’ and ‘chicken tempura
rice bowl’. But then a regular customer who comes every
day said , ‘I like eggplant and bell peppers.
Could you keep some ready?’ If I’m going to write that down , then shouldn’t we add ‘shrimp’ or ‘pufferfish’
too ?” So we do . We honor tradition while listening to our
customers . Set the tempura sauce on the tables . Make the tempura batter . Add flour. Store in the refrigerator . The shop will open soon . Hours: 11:00 AM – 8:30 PM (Irregular
holidays) Break 3:00 PM – 5:00 PM Tempura rice bowl 950 yen Fugu tempura
rice bowl 1250 yen +50 yen to make it a bento box (Miso soup
not included) Additional single items: Fugu 300 yen,
Shrimp 250 yen For other single tempura items , check the
whiteboard inside the shop . 11: 00 Store opens . Customers waiting for opening enter . Order tempura rice bowls and pufferfish
tempura rice bowls . First, prepare the miso soup set. Add tofu for two servings . Oil is a proprietary blend of aromatic
sesame oil and refined soybean oil . Prepare tempura rice bowls and
pufferfish tempura rice bowls . Start by frying pumpkin, which takes
longer to cook through . Pufferfish, seaweed. Fry slightly longer to achieve a crisp
texture. Check the miso soup flavor. Ladle the miso soup into bowls. Plate the rice . Place freshly fried shishito peppers atop
the rice . Add pumpkin, nori, three generously crisp-fried pieces of
pufferfish. Drizzle with a lightly spicy sauce blended
from kaeshi and dashi . Wipe the bowl before serving. Pufferfish Tempura Rice Bowl (with miso
soup) ¥1,250 Bite into the fluffy fugu… Exchange glances and nod . Add extra sauce from the table and dig into the fugu! Mmm! Delicious! It’s so delicious you’ll eat it with
abandon. These two gentlemen ordered tempura rice
bowls . The miso soup arrives. They take a big gulp, then can’t help but peek into the bowl . “How elegant.” Making the tempura rice bowl . Coat the tempura ingredients in batter,
carefully deep-fry them. While checking the tempura, clear the
dishes. Squid, seaweed , pumpkin, whiting , shrimp. Pour on the light, savory sauce . Wipe the bowl before serving. Tendon: ¥950. The mildly spicy, “adult-style” sauce
brings out the ingredients’ flavors,
making it delicious right to the last
bite. The carefully prepared shrimp has a
satisfyingly firm texture… The whiting, soaked in sauce, has fluffy
flesh—absolutely exquisite…! The pumpkin is crispy on the outside and
fluffy on the inside – delicious! The miso soup is a must-try – the dashi is
rich and it’s superb… Adding the green kappa pickles on the
table gives it a fresher taste, letting
you enjoy it twice over . The tempura rice bowl arrives. First , take a big bite of the whiting . Immediately scoop up the rice soaked in
sauce and pop it in your mouth . Delicious! Thank you for the meal! The pufferfish was super delicious! So tender!
It was fluffy! Owner: Good, good . I looked it up and heard there’s a place
that’s really good . The pufferfish tempura rice bowl was super
delicious! It was tender! Fluffy! It was seriously delicious! Removing the tempura crumbs, keeping the
oil clean. Immediately clearing the dishes. Dry-wiping the dishes. 11:30. The shop is packed. Fugu tempura rice bowl orders keep pouring
in. The fugu tempura rice bowl arrives. Fugu tempura rice bowl 1250 yen. The tender, fluffy flesh soaked up the
sauce perfectly – irresistibly delicious! The fugu tempura bowl rush continues. Fugu tempura bowl arrives . Oh! The gentleman who came in after us also ordered a fugu tempura bowl with an extra
shrimp tempura . Fugu tempura bowl (with extra shrimp) Three perfectly crispy, golden pufferfish
pieces . Finally, the extra shrimp tempura is
placed on top . A first-time customer who ordered the
pufferfish tempura bowl : “Yamaguchi Prefecture is famous for
pufferfish, right? I used to eat pufferfish tempura bowls
there and absolutely loved them . I wondered if I could find a place to
eat them in Tokyo, and then I stumbled
upon this spot . The sauce flavor is amazing too—it’s a
simple taste, I guess, but the pufferfish flavor really comes through
strongly. It was delicious. Super The value was incredible. I thought, “You can eat pufferfish in
Tokyo for just 1,250 yen ? ” The father here gulped down his miso soup , ordered more , and transferred it to a small pot. He added tofu pieces as needed . The new miso soup arrived, and he finished it in no time . “This miso soup is delicious ! It’s got so much dashi flavor! ”
“Great dashi! Delicious! Thank you for the meal!” Completely satisfied with the delicious
tempura rice bowl and miso soup, I left
the shop. I cooked some extra rice. This man carefully studied the menu . He ordered the large chicken tempura
rice bowl. He made the chicken tempura rice bowl . For the large size, he poured sauce over
the rice too. He placed the chicken tempura, nori, and
shishito peppers on top . He drizzled sauce all over it . The
large chicken tempura rice bowl was
complete. The large chicken tempura rice bowl
arrived . It looked amazing! Bite into the tender, richly marbled
chicken tempura . Delicious! Add some pickled cucumber… Enjoy the tempura rice bowl with a
refreshing touch . Eat it up with gusto , finishing every
last bite! Ahh! That was delicious! An order for tempura rice bowl (with extra
shiitake mushrooms) comes in. The owner chats warmly with this customer who has been coming since the owner’s
apprenticeship days. The owner beams at this long-time regular .
The dedicated artisan owner focuses
intently on the tempura rice bowl .
Experience a bowl brimming with tradition
and passion! A mountain of rice , tempura , crispy chicken tempura piled high , topped with tempura sauce … Incredible volume … The massive tempura rice bowl is
amazing… Tempura sells like crazy. We visit a soba
restaurant in Kanagawa Prefecture . Yokosuka City, Kanagawa Prefecture,
Yonegahama-dori . 8-minute walk from
Yokosuka Chuo Station East Exit. Founded in 1949 . Misaki-an Main
Store . 7:24 Staff: Mr. Hasegawa founded it? No, I’m the third generation . Staff) How long have you been running
it? I started when I was 18. I’m 53 now, so… (Over 30 years already) . Staff) Do you run it with your wife? My wife and one part-time guy. Morning prep starts with making the soba
dough . Blending two types of buckwheat flour . Mixing with water . Staff) How many servings is this? About 40 to 50 servings. Sometimes it runs out by lunchtime . We press the soba through the noodle
machine to roll out the dough. Gradually narrow the roll spacing to
stretch the soba dough thin . 7: 45 Noodle making complete. Soba tea. I was served soba tea . Preparing small bowls. Assembling . Three kinds of small bowls. Cover with plastic wrap. Put in the refrigerator . Shrimp for tempura. Straighten the veins so they fry straight. The owner’s wife . Preparing grated daikon radish . (Usually) I come at 5:30, do a little
here and there, eat , sleep, or just zone out… Staff) Did you come today to match my
schedule ? Not really for me, more like I called you early since there’s nothing
else to do . If we meet at 5 and finish in 30
minutes, what then? Combine the grated daikon and ginger ,
shaping it. I’ve never left Yokosuka. Staff) Are you and your husband childhood
friends? High school classmates . Didn’t see each other for about ten
years after that. ( We reunited) after we both started working . What is it about people’s connections,
huh ? Been married for about 25 years now . Staff) Was there a really tough period? Huh, it’s been tough the whole time lol. Staff) Did your grandfather start the
business? My grandmother . She was in Misaki, I think . My grandmother ran something
like a coffee shop in Misaki . She came
over here (to Yokosuka) . That’s why the name comes from Misaki,
so it became Misakian. Wash the green onions. Cut them . Prepare each dipping sauce . Soba tea . Chicken for the meat tempura (Hinai
chicken) . Staff) Where is the chicken from? This is a branded chicken, so it’ s a
little different. after retiring from club activities. He
only worked for a very short time. I watched the draft day on TV. The part-timer cleaning the shop . The water cooler broke down, so we’re
cooling the soba with this . They said it costs a million
yen, so we’re using this to chill it. When you’ve been in business for years,
things break down . Cutting vegetables for tempura . Pork cutlet . Frying the cutlet for katsudon. Lunch service 10:30 ~3:00 PM . Evening
service 5:00 PM~8:30 PM . Food samples displayed outside . Opens at 10:30 AM. Calm interior with a warm wooden feel . Tables and raised seating areas in the
back. Tables with fish swimming in tanks . Mori soba noodles, Udon 550 yen. Meat
Tempura Rice Bowl 900 yen . Extra large portions for both chicken
tempura and rice . Super Meat Rice Bowl
1290 yen. It’s different because it’s curry from a
soba shop . Chicken Tempura Curry Rice
Bowl 1200 yen . Weekly Value Menu : Monday: Half Tempura
Rice Bowl Set 1500→1000 yen. Tuesday:
Staff Meal Rice Bowl Set 800→680 yen . Oyama Chicken Breast with Plum Paste 4
Meat Tofu with Hina Chicken 550 yen Mini Negitoro Donburi & Soba Set 1100 yen Chilled Natto Zaru Soba 900 yen (Includes
soft-boiled egg & rice) Right after opening, a male salaryman
arrives . One meat zaru soba! Another man arrives. Large cold nameko soba with grated daikon topping ordered. One tempura
rice bowl . Frying the signature chicken tempura .
Tempura fried to order. Meat tempura zaru soba. Thin, firm noodles . Slurping noodles coated in nori seaweed . Tempura rice bowl. Tempura rice bowl
comes with miso soup and pickles . Large nameko soba (Daikon) grated radish
topping. Snapped a commemorative photo . Added wasabi . Slurped the cold soba noodles heartily . Finished it all cleanly. Drained the udon noodles. Added green onions to the curry . Poured in the broth . Curry Nanban Udon. Eaten with the udon on a spoon. Staff) Do you come here often? Yes, sometimes. Staff) Any recommended menu items? Honestly, the tempura is recommended . But it’s cold today, so (Curry Nanban).
Mini cold buckwheat noodles with toppings.
Half-moon-shaped soft-boiled egg . Wakame
seaweed. Nori, shiso, negitoro. Mini negitoro rice bowl. Two customers (male/female) arrive . Tempura soba and meat soba. Meat tempura soba 950 yen. Add condiments to the dipping sauce . Slurp the soba. Dip the large chicken tempura into the
soba dipping sauce. Bite into the crispy meat tempura . Juicy
and delicious… Staff) Your movements are so efficient. Not really. Staff) Is there anything you pay special
attention to? Work fast, no dawdling . It’ll get
soggy… Hina chicken 450 yen . Dishes are
substantial too. Customers drinking at a soba shop from
noon. Two men visit . Two katsudon sets. Since it’s cold , watching the owner’s movements, timing
the soba addition. Katsudon set 1000 yen. A katsudon set packed with volume. The thick pork cutlet is irresistible… Staff) What did you order today? Katsudon soba set. It was delicious and the portion was huge,
so I’m stuffed . Totally satisfied! Ordered the tempura donburi set . Tempura donburi set with soba arrived. Added all the condiments , slurped the zaru soba, devoured the shiso tempura in one bite… Gobbled up the rice soaked in sauce .
Finished with soba-yu . Zaru (large portion) 850 yen . Great value weekly menu (Monday)
Half-day tempura set 1000 yen Vegetable tempura zaru Vegetable tempura rice bowl Tempura rice bowl Most customers order tempura Katsu don Sipping piping hot soba Devouring the katsu don with gusto Clean plate! The meat tempura zaru arrives. Itadakimasu. A customer who’s visited several times . Delicious, generous portions, and visually
appealing. Grated radish soba 800 yen. Two salarymen arrive . 12:36. Staff meal bowl set . Since it’s cold , meat tempura zaru soba . Green onions,
Tenkasu topped with sauce and shaved
bonito flakes. Staff Meal Bowl Set 800 yen . Here you go. Meat Tempura Zaru, right? Immediately slurping the zaru soba. Unconsciously nodding in approval at the
deliciousness. Cheap and tasty soba shop staff meal bowl
. Came here after a long time . Used to run a shop in the building next
door . (came there) About 30 years ago. First-time customer . Delicious and huge portions . Comes with
lots of small side dishes. The soba is delicious. Chilled Tanuki Udon 650 yen 13: 20. Katsu-don set 1000 yen. Smooth, thin noodles. Rich, flavorful dipping sauce. The soba shop’s katsu-don. Thick cutlet generously coated in egg. Three side dishes are a nice touch. Comes with pickles . Finishing with soba-yu . Two women arrive . Vegetable tempura soba and vegetable tempura zaru. The vegetable tempura zaru arrives . Vegetable tempura Soba arrives. First, a bite of tempura. Crispy, crunchy tempura . Yum! Delicious, right? The other woman also takes a bite of the
piping hot tempura. She nods, looking satisfied . Finally, they ordered the most
anticipated item: the “Super Meat Bowl.” The rice is piled high. Freshly fried chicken tempura is placed on
top. Generous amounts of tempura sauce are
poured over it . Finally , shiso leaves are added to
finish! The massive tempura rice bowl arrives. Super Meat Bowl: ¥1,290 . Piled high on a large serving of rice:
chicken tempura . Midway up, shiso leaf tempura. At the
peak, nori seaweed tempura . Juicy, tender chicken tempura. The
balance with the sauce is perfect… The sauce-soaked rice is irresistible
too… And the volume is insane… The miso soup with wakame seaweed is a
welcome addition. Misaki-an Main Store. When we followed a
soba shop, their tempura was incredible. Suginami Ward, Tokyo . Handmade Udon
Megumi. 8 AM. A day at the handmade udon shop. Adding saltwater . Dried sardines. Making the broth. Business hours run until midnight with a
break in between. (Closes when ingredients
run out) About ten years ago, we ran a shop called “Handmade Udon Wada”
between Asagaya and Ogikubo . Back then, it was just the three of us
family members . But then my father went through some
things and left. So now, it’s just the two
of us, my mother and I, running this place . Staff) Did you train somewhere? No, I just recalled my father’s exact
udon-making method . I also trained at my father’s master’s
shop. As a child , I absolutely loved that udon and couldn’t eat any other kind . Following that path, I really wanted to run an udon shop again
after closing the previous one. So I managed to start here . I aim to make udon with strong chewiness
and a smooth throat feel , recreating the
udon my father loved . My recommended menu item is “Minced Pork Udon.” Also , the “Awasé” and the kitsune are
incredibly sweet. I love them myself, so I also recommend the Awasé udon. We serve the tempura bits freshly fried. It’s a bit unusual, but we make ours with fried tofu, green
onions, and pork. It really enhances the flavor of the
broth, so I recommend it . Owner, Mother. 10:00, 11:30 opening . Minced Meat Udon 1000 yen . Preparing tempura . Here you go, I’ll set it aside for you. Yes , sorry to keep you waiting. Here you go. Spinach is quite popular, huh? Yes, thank you very much. Two curries will be 2000 yen. Here’s 3000 yen in change. Thank you . Fried tofu. Chopped pork. Hot pork with gr ated radish. The hot one. Small curry with chopped pork. It’s hot, so be careful. Sorry to keep you waiting. Sorry
for the wait. Welcome, please come in. Two guests, welcome . Table here . With mochi and grated radish . Thank you . Made it a large combo. It’s chilled, but the warm broth is diluted, so if you don’t mind it as a substitute
for soba-yu … It’s super delicious . Minced meat and chilled combo, that
comes to exactly 2000 yen . Thank you . Thank you for the meal. Was it hot? Try some other things next time . Okay, thank you. It’s hot, so be careful. The small sundae is coming out. Should I get a side plate? Is that okay? If you want to use one, here. It’s long, so be careful. Sorry about the water. I’ll bring it right
away. Chilled Tsukimi Udon 850 yen , Kakiage 500 yen. Warm broth that comes with chilled dishes . The soba is definitely delicious. Chilled Tanuki, Curry Rice Bowl . Tsuzuki Ward, Yokohama City, Kanagawa
Prefecture . Nearest station is Kitayamada
Station on the Green Line . Established in 1995 . Soba, Udon,
Shinuchi . 8:00 a.m. 16 minutes Veteran employee
Mr. Tachihara arrives at work A day at a soba and udon restaurant From
opening preparations Second generation owner, Mr. Shibuya, the
son (23 years old) Homemade daikon pickles (daikon pickled in
soy sauce) Bonito flakes from Makurazaki (Kagoshima)
used for the broth Tempura batter Tenshu sauce Sesame sauce preparation The proprietress (The restaurant was founded) during the
Kobe earthquake . Staff: I see . Was there a particular reason you
started the restaurant? I originally worked at a soba shop, so I worked at both udon and soba places . I wanted to go independent myself , so I started my own place at 32. I’ve been here ever since. The udon is Kansai-style. The hot ones use Kansai-style broth, and the cold ones are delicious soba . Preparing tonkatsu . For rice bowl menus , we serve katsu don and oyakodon. Soba . Making soba noodles . Kake udon. broth , making tempura flakes , duck meat , soba tea🍵 , pickling daikon radish . The shop has a Japanese-style
atmosphere. Counter seats, table seats . Opens at 11:30. Kakiage tempura: ¥1,100 . Tempura soba
with cold broth: ¥1,400 . Katsudon: ¥1,200. Pork cutlet plate:
¥720. Rice dishes come with mini soba or
mini udon . Staff) Did you ever do other jobs? I’ve wanted to work here since elementary
school. Started part-time in high school and just
stayed on . What a wonderful son you have. Oh no, not at all. I’m truly grateful. So many shops go out of business these
days . No successors, right ? A shortage of successors. Female customer arrives . “Tenzaru soba and beer, please. ” Next, two more customers arrive . Staff:
“Any menu recommendations?” The soba is absolutely delicious. Is that so? Thank you . Kakiage tempura . A group of three men arrives. Next, two more customers arrive . Curry rice bowl. Mini cold soba. Wow~ looks delicious. It’s delicious! Chilled Tanuki, Katsu Don, Chilled Tanuki . Had the Kakiage Tempura . Staff: How’s the taste ? It’s incredibly delicious. Had some soba tea. Udon. Kansai-style udon broth. Mini Oyako Don . Curry Soba . Freshly fried Tempura Don. Chilled Tanuki 850 yen . Soba-yu. Curry Udon. Chilled Niku Nanban . Tempura Zaru Udon, Chilled Kitsune Udon,
Zaru udon . Three udon dishes. Tamago-don, mini tamago-don. Kakiage-jū 1050 yen. At a late-night standing soba shop, a
young foreign female customer. We visited because Soba-ya in Itabashi
Ward, which we previously covered closely
, started late-night operations from
January 2025. Itabashi Ward, Tokyo . A 10-minute walk
south from Itabashi-Honchō Station. Along Nakajuku’s Nakasendō (Route 17) Standing Soba/Udon Shop “Sobatani” Following the late-night service starting
at 8 PM Standing counter seats A man arrives Burdock root soba Self-service water ” At most, I come 4 days a week . Even when
it’s slow , I come at least 3 days. I’ve been coming every day this week. At 4 PM, 7 PM, and now. They didn’t do this time slot before.
” Staff) Yeah, that’s right. It was lonely, but this is burdock root. I usually get burdock root or mixed
vegetable tempura. Mujina . There are lots of items, so it’s delicious if you keep eating,
right? But basically, it’s the person’s
character, I guess. It’s delicious. Store Area: 8 tsubo (approx. 26.4 sq m)
400-450 customers daily Return counter Ordering method: ① Choose soba or udon ②
Choose noodle portion ③ Choose toppings Regular soba/udon: 360 yen Large portion
(double noodles): 520 yen Gesoten (squid tempura ) Mujina soba
(fried tofu, tanuki) Various Vegetable Tempura 14 0 yen Mixed
Vegetable Tempura 220 yen Tempura Some items unavailable depending
on time Soba broth available Plum 120 yen Salmon 120 yen Some items
unavailable depending on time Table condiments: Sliced chili peppers,
bonito flakes, shichimi pepper Mr. Miyagawa, formerly a sushi chef, works
in the kitchen . (Has been working here) About half a
year ago Staff) What did you do originally? I was originally a sushi chef. Staff) How old are you?
I’m 53 now. Staff) How old were you when you started
as a chef? Right after turning 15 . Staff) What brought you here? I thought standing soba places were
interesting. So I approached the owner and he let me
work here . Red squid. Preparing squid tentacle
tempura . Lots of drivers come at night. Taxi drivers come in. Squid tentacles, please . That’ll be 580
yen. Famous squid tentacle tempura. Gulps down the broth . Thank you for the meal! Mon-Fri closes at 2:00 AM (last order 1:50
AM) (Morning Shift) Since morning prep
isn’t ready in time , it says we’re open until 3 a.m., but if you come by around 2 a.m., we open at 5 a.m. But we still can’t make
it in time for morning prep . So we close after 2 a.m. to prepare for the morning. Inherited from the famous Shōwa 40 (1965)
~ 2014 Jōjō-higashi “Sobatani” Thick-shaved mackerel flakes Simmering broth for about 30 minutes Burdock root tempura soba (Regular) ¥500
Extra scallions + raw egg ¥180 Homemade simmered chicken Soba with large chicken thigh simmered in
homemade sauce Soba with spinach topping Staff) How about staying open until night? Sure thing. Being able to eat soba at this hour… There aren’t many places open for soba at
night. Sprinkle shichimi pepper, slurp a mouthful
of soba, gulp down the broth . 22: 06 Squid Tempura Soba with Spinach Topping Savor the broth slurp the soba mixed with spinach and
squid tempura Clean the bowl, leaving not a drop . It was a cold January night, sweating
while eating soba is delicious. Staff) It’s a late-night special. Since
the chef used to be a sushi chef, Staff) I’d like to recommend the tuna chunks. We serve pretty good chunks of bluefin
tuna. Special menu starting at 8:00 PM . Bluefin tuna chunk sashimi 680 yen
(Special menu starting at 8 PM) The garland chrysanthemum greens are a
side, but since the tuna fat is rich, have a
little to cleanse your palate . Eating raw garland chrysanthemum greens
is incredibly good for your health, so
please enjoy them . It’s the same tuna served at sushi
restaurants, so I don’t think you can get it anywhere
else at this price. Staff) Which part of the tuna? Medium fatty tuna. In the rain, a man wearing glasses comes
in . He orders an Ogasawara Lemon Sour . He’s
a regular customer. Staff) Coming straight from work? Not at all. I finished work, went home, took care of the kids, put them to bed,
and then came by for a bit. Staff) It’s pretty rare to see standing
soba places open at this hour , isn’t it ? Nice. It’s good to have one nearby . I ordered the bluefin tuna chunks before
too. Second time. It’s delicious . It comes with fresh
chrysanthemum greens . Bluefin tuna chunk sashimi . Ogasawara Lemon Sour . Damn good. It really is the fresh chrysanthemum
greens, you know . Staff) How long did you work as a chef? I was a chef for about 37 years . Staff) How do you like standing soba? It’s interesting. It really is interesting to do . It’s totally different from a sushi
place, but the cooking is interesting . Chrysanthemum Tempura Soba .
Chrysanthemum. Preparing while handling
orders . The popular chrysanthemum
tempura. Sōda bonito flakes, mackerel
flakes broth , seasoned with soy sauce. A flavorful broth is complete. 22:38 Suppliers deliver rice, soba, and udon
noodles . Kitsune udon . A foreign female customer steps through
the standing soba shop’s noren curtain. Welcome ! She points at a photo and orders squid
tentacle tempura soba. Squid tentacle tempura soba. Mixed vegetable kakiage temp
ura: squid, onion, carrot, flower crab
meat, chrysanthemum greens . Customer in work clothes . Extra-large soba, squid tentacle tempura
+ red ginger tempura. “That’s where the site is. They’re open at night too, so let’s come
here.” Tempura soba after work is irresistibly
delicious. Popular croquette topping. Made with
Hokkaido potatoes. Two types of croquettes : curry,
vegetable. 23: 55 Cleaning Chicken Tempura Chicken Tempura Fish Cake Tempura Shungiku, Fish Cake , Wakame Red Ginger Chicken Tempura Squid Sausage
Red Ginger 24:55 Preparing for morning opening (5:00 AM),
doing prep work while also running
late-night service Rice Balls Rice Balls Inari Maitake Late Night 2:11 AM Closing (Closing time
changed to 2:00 AM (last order 1:50 AM)
starting 2/10) Quickly finish washing dishes. Cleaning. Inventory check. Staff) Did the meat soba change to chicken
soba? Owner) The main reason is the meat soba’s cost ratio was just too high . Owner)
Keeping a high-cost item on the menu in
these times … Owner) Having that item forces us to
raise prices on other items too . Owner) It’s fine to serve meat soba, but
if we do, we have to make up the profit
elsewhere . It leads to raising prices across the
board or other adjustments . The meat soba just wasn’t profitable
enough . Staff) So you switched to chicken? Yeah. It’s not just because chicken is
cheaper. Of course, we researched chicken soba too
, looking at other places. But when we combined chicken soba with
tanuki toppings , the chicken tasted
incredibly delicious. Staff) It was delicious. I tried it too . This chicken isn’t just simmered ; we marinate it in beer first . Marinating in beer tenderizes the
chicken, so we marinate it for over an hour , then
simmer it in our special broth . The cost of chicken is lower than pork,
but we put in the extra effort . The main reason is that if we can create
one profitable item, we can avoid raising
prices elsewhere . Staff ) But it was delicious. Owner) Thank you .
Staff) The yuzu really comes through. We could have just kept the meat soba as
is , but charging an extra 200 yen for it would make it feel a bit out of line with
our price range . It would make people
think, ” Is there really a dish that
expensive ?” It uses domestic yuzu from Kochi
Prefecture. Soba with yuzu can be a bit polarizing, but people who
like it really love it . Our rich broth and this yuzu have a
refreshing quality that I feel really
complements each other. Chicken Soba (Regular) 630 yen Raw Egg 90
yen Eggplant, Squid Tentacles , Vegetable Delivery Eggs, Boiled 4:56 Customers lining up before opening Staff: Miyagawa-san until 5:00? Until 6:00. Ah, no, today until 1:00 PM. Early morning 5:00 opening. First customer. Mixed tempura + boiled egg
soba. Dipping the tempura in broth. Crab stick. Biting into the mixed tempura . Cold season. Soba eaten first thing in
the morning really hits the spot. Welcome ! Good morning! Soba with gar land chrysanthemum greens and raw egg.
Flipping the garland chrysanthemum
tempura. Slurping up the soba . Inheriting the taste and spirit of a
long-established shop. It was a standing
soba shop open early mornings and late
nights.

0:00　墨田区）天丼はなぶさ
地図　https://maps.app.goo.gl/6CCHoZJHYTPun4mU7
住所　東京都墨田区江東橋４丁目２１−６−１１２
URL　https://youtu.be/fwvpfNW91V8

25:41　横須賀市）三崎庵本店
地図　https://goo.gl/maps/KwsJywok9bFtk1rM8
住所　神奈川県横須賀市米が浜通２丁目１
URL　https://youtu.be/qrBsV99XVJg

1:06:47　杉並区）【移転】恵
地図　https://goo.gl/maps/juv2KpgKe7oihWpy8
住所　東京都杉並区天沼3-6-21
URL　https://youtu.be/25bJAMjIttU

1:49:39　横浜市）蕎麦 うどん 真打
地図　https://goo.gl/maps/g81C2dbvHW7S82AP7
住所　神奈川県横浜市都筑区牛久保１丁目１−２３
URL　https://youtu.be/WwOlv6B9G0c

2:22:38　板橋区）そば谷
地図　https://maps.app.goo.gl/Mp6T23adCzDyie226
住所　東京都板橋区仲宿５３−１
URL　https://youtu.be/CKWcBP-caGM

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