埼玉）朝１０時から大行列→わずか２時間半で完売の爆売れうどんがハンパない丨Udon Noodles Restaurant in Japan

埼玉）朝１０時から大行列→わずか２時間半で完売の爆売れうどんがハンパない丨Udon Noodles Restaurant in Japan

A favorite gathering place for udon enthusiasts,
Saitama’s exquisite handmade udon shop Despite being a weekday at 10 am, there’s always a long line A menu full of the owner’s specialities that keep customers coming back for more No, it was just the best You can only eat this here Thank you for waiting, table for one! Newcomers and regulars alike are swarming in I’m called “Gan Tetsu”
The second-generation Gan Tetsu, that’s me Water is really important
It’s the most important thing It’s fine to be laughed at Let’s dream big A close-up of Saitama’s trending handmade udon shop, committed to water, flour, and craftsmanship! Saitama, Japan
A 12-minute walk from Saitama-Shintoshin Station Noodle Making School: Local Flour Handmade Udon
“駕籠休み(Kagoyasumi)” Noodle making starts around midnight Iwate’s “Nambu Local Flour,” Gunma’s “Joushuu Local Flour,”
Nagano’s “Shinshu Local Flour,” Hokkaido’s “Hokkai Local Flour” The udon dough is aged Stretching the dough with a rolling pin Switching between five types of local flour every two weeks The kneading method is changed for each type of flour Wrapping the dough around the rolling pin Layering the dough Cutting the dough Loosening the cut noodles Letting the noodles rest for 5 hours I usually start making udon around midnight The reason I start early is Because without aging, delicious udon can’t be made Today it’s that one, right? The flour from Nambu, Iwate I make about 200 servings of udon per day Because it’s handmade udon, you know We can’t make large quantities of udon, not that much Now I’m going to the warehouse to get things organized And then I’ll go to the market I usually go to the market around 4 am I’ll buy what the customers want and then come back early Inside the shop at night,
boxes of vegetables are stacked high Every day, the preparations are done silently and solo 24:40
Preparation for tempura Cutting onions Bamboo skewers Skewering onions with bamboo After preparations, the owner goes to the market
to purchase fresh vegetables 6:00 Signboards with unique brush writing line up “Eating is moving” Business hours: 10:00 AM to 3:00 PM The owner prepares to display
the fruits and vegetables bought from the market on the shelves Inside the shop, the owner’s signature menu items
are plastered all over the wall The “Legendary Deluxe Noodles : Tsukekake Style (Goumen)”
have won two stars The deluxe noodles are crafted to highlight the distinct features
of flours from five regions: Hokkaido, Iwate, Gunma, Saitama, and Nagano Limited time offer: 100 yen discount festival Celebrities’ autographs Maneki-neko (beckoning cat) Packing early-season mandarin oranges In the kitchen, the landlady proceeds with the preparations Burdock root Spinach The owner was formerly a supermarket manager,
who transitioned to running a udon shop in 2008. This is my true profession. To switch from my original profession to a udon shop,
it was a significant decision. Changing to a business I’ve never done before, it’s not something you can do half-heartedly. Because all businesses are essentially the same. So my motto is, it’s written over there,
that’s sort of my maxim. I look at that every day, and before I go to the market or run the business,
I keep that in mind. I shall pass this way but once. any good, therefore, that I can do or any kindness
that I can show to any human being, let me do it now. Let me not defer nor neglect it,
for I shall not pass this way again. That’s why, before going to the market in the morning,
I repeat this to myself about 20 or 30 times. Then when I go to the market,
I think about what I can give to my customers today. How can I enrich their day today? That’s the essence of business. We change the five types of local flour every two weeks. Our place, like this, uses flour from Hokkaido, Iwate, Gunma, Saitama, Nagano. Today, we are using flour from Iwate. Next time, we’ll have some from Saitama. We are the only shop in Japan that does it this way. The water used for the udon and the noodle dipping sauce is ‘Renowned natural springs of Japan’ from Yorii, Saitama Prefecture. The owner goes to collect natural water every week because he travels to the site. Water, flour, and technique —
I’m going to fetch some of the famous water from Yorii. You see that picture I have posted there, right? I go in the middle of the night, you know? Water is important, it’s the most important thing. If I start talking about water, it could take me two whole days. Because I am a ‘Water Expert’. That’s why, look at all the water in our place. Water purifiers are attached to every single tap of the water supply. There’s nowhere else that does it quite like us, I tell you. Smell the scent of the broth. Staff) Is it bonito flakes?
Yes, that’s right. Things like bonito flakes and kelp,
if chemicals like chlorine cause a chemical reaction, it’ll interfere, and you won’t be able to make broth like that. No matter how good the ingredients are,
if the water isn’t good, the ingredients won’t come alive. So, fundamentally, you have to be picky about the water first; that’s what it comes down to. Well, would you like to try drinking it? Staff) Is that okay? It’s different from others. Staff) I’ll try it, thank you! Staff) This is really delicious! Staff) The flavor is really rich and robust! Different, isn’t it? That’s why customers who come here for the first time say, “I was moved.” There’s a reason for going up to the mountain to fetch it, right? It takes a lot of time and effort. Staff) Do the two of you go? I don’t go. Staff) So it’s just the husband who goes? lol Preparing takeaway broth There are many customers who want to take away broth. So this way, it can be prepared easily, right? How to quickly get the customers to start eating… They’re hungry, aren’t they? The customers, too. Especially when it gets to lunchtime. Vegetables and fruits bought at the market are also arranged in front of the shop. You have Shine Muscat grapes available today, huh? Bananas “Specialty Handmade Udon from Local Flours” Though it’s an udon shop, the storefront is just like a greengrocer’s. There are 12 counter seats and 6 tables for 4 people each, totaling 36 seats. 6:43
Preparing the rice Washing the rice Adding water and cooking the rice in a rice cooker The cooked rice is ready Shimeji mushrooms Fried tofu pouches Seasoned shiitake mushrooms Pouring cake flour into a bowl
Preparing for tempura Mixing cake flour with burdock root and carrot Mixing cake flour and water Sakura shrimp Adding and mixing onions, white leeks, and carrots Sweet potatoes Lotus root Removing bitterness from the lotus root Pumpkin Eggplant Frying the sweet potato in oil Pumpkin This pumpkin looks really tasty You know, the overly dark ones aren’t good I think this one is good
Yeah Sweet potato tempura Eggplant and shiitake mushrooms Eggplant tempura
Cauliflower mushroom tempura Lotus root tempura Fish paste cake tempura Maitake mushroom Mixed tempura Cutting the mixed tempura in half with a knife The vegetables and fruits at the store front can be purchased even before the shop opens A woman buys early-season mandarins Regular customers also come to buy fresh products I keep a record of the number of customers from opening until 11 am and the number of new customers each day. The most important indicator is the new customers. How many first-time customers come in a day is a measure of success. We give out 100 yen discount coupons to new customers and those who come before 11 am. On rainy days, they give them to all customers. Expressing gratitude for customers coming despite the rain and poor conditions underfoot. Boiled pork belly Preparation of ingredients for meat broth udon Weighing and portioning the pork Good morning! Pork for small servings Continuing with opening preparations Pork for regular servings Adding green onions to the portioned pork Customers purchasing items at the storefront Filling the water dispenser with cold water Water and tea are self-service Laying out menus on the tables Tissues Cleaning and wiping the glass surfaces Disposable chopsticks Pots filled with water Tabletop setup:
Cold water, tissues, shichimi (seven-flavor chili pepper), toothpicks, disposable chopsticks Preparation for tempura Onions A wide variety of tempura Kakiage tempura 250 yen
Cauliflower mushroom tempura 130 yen Fresh onion tempura 100 yen
Chikuwa tempura 130 yen Eggplant tempura 100 yen
Pumpkin tempura 100 yen Sweet potato tempura 100 yen Carrot tempura 130 yen
Maitake mushroom tempura 130 yen Lotus root tempura 130 yen
Fresh burdock root tempura 130 yen For takeout, raw udon and noodle broth can also be purchased. More than 30 minutes before opening, there were already customers waiting… Ingredients for plating Green onions for garnish Boiling udon in a large pot Scooping up udon with a strainer Tightening udon in cold water Dividing udon into portions Despite being a weekday at 10 AM, there was already a long line in front of the store 10:00 AM opening Open for business Customers keep entering one after another. Meat Broth Udon Regular Size 880 yen
Mushroom Broth Udon Regular Size 780 yen Tempura Udon Regular Size 780 yen
Eggplant Broth Udon Regular Size 780 yen Legendary Deluxe Noodles Regular Size 880 yen
(Limited to 10 servings per day) Monthly Special Udon Regular Size 880 yen Niagara Bowl 390 yen
(Limited time & quantity) Spicy Radish Udon Regular Size with Tempura 880 yen
(Limited time & quantity) Eel Box 680 yen
(Limited time & quantity) Special Selection Bowl 580 yen
(Limited time & quantity) Super Fight Bowl (Riki Don) 390 yen
(Limited time & quantity) Right after opening, the place is already full of customers. Is this your first time visiting us today?
A few times before. Cold serving, please. We will call you at table number 1. Thank you for waiting.
Customer at counter 4-4. Meat Broth Udon Large Size
Tempura, Super Fight Bowl Placing grilled eel on rice. Eel Box Monthly Special Udon
Soft-boiled egg, Maitake mushroom tempura We’ll bring the eel box separately since it’s not included. Putting tempura scraps and sauce on rice. Serving special select black wagyu beef. Sauce, shiso leaves, grated radish, fish roe, green onions Special Selection Bowl A male customer who ordered Eggplant Soup Udon and a Special Selection Bowl. He slurps the delicious-looking udon and enjoys the eggplant. Noodle dipping sauce. Dipping sauce for Meat Broth Udon. Meat Broth Udon and Eel Box. Eel Box. Topping rice with tempura bits and teriyaki chicken. Chiki-Chiki Bowl (Chicken Bowl). Eggplant Soup Udon with Sweet Potato Tempura and Pumpkin Tempura. Meat Broth Udon with New Burdock Root Tempura and Eggplant Tempura. Large serving of Meat Broth Udon. Meat Broth Udon. Mushroom Broth Udon. Super Fight Rice Bowl. You ordered the Mushroom Broth Udon and a regular serving of Goumen, right? Thank you for waiting. Two women arrive at the restaurant. They order the Meat Broth Udon and the Mushroom Broth Udon. They receive their meals. Lifting the thick, chewy noodles, they dip the udon into the meat broth, savoring the noodles along with the broth rich in umami. They savor the scallions soaked in meat broth,
eating them while they are still hot. Here, they sprinkle green onions into the meat broth… and take another bite of the udon. They relish the flavor of the meat broth. Afterwards, they enjoy the taste of the pork. They finish their meal beautifully, enjoying the rich flavor of the dipping sauce. After eating udon, some customers buy fresh vegetables and fruits. Meat Broth Udon regular size for 880 yen. The meat broth is flavored with bonito and kelp. Handmade udon, with a dedication to water, flour, and technique. Adding green onion condiments to the meat broth. Hot pork and white onion. The noodles have a firm thickness and elasticity. The udon noodles entwined with the meat broth look very delicious. They have a satisfying chewy texture. The owner takes the lead in doing the dishes. I’m always there doing the dishes, you know. Doing the dishes is the most important job. Because there are always customers who leave something in their bowl. Wondering ‘why did they leave it?’ We have to thoroughly pursue the reason why. If you’re insensitive about it, just throwing it away thoughtlessly into the trash, you won’t have the motivation to improve, so you won’t move up. I’m called “Gan Tetsu”
The second-generation Gan Tetsu, that’s me It’s fine to be laughed at Let’s dream big Don’t say it’s because of my age Right, everyone? Called a fool for 50 years, I may be a naive person with nothing special about me, But I am the fool who stubbornly insists on my own way, refusing to compromise, known as “The Second Generation Gan Tetsu”. Goumen Ingredients like Komatsuna (Japanese mustard spinach), grilled pork belly, ground meat, green onions, and shredded red pepper Pouring a double soup made from a combination of seafood, pork bones, and chicken carcass Legendary Deluxe Noodles : Tsukekake Style (Goumen) Please add vinegar and pepper to taste before eating Meat Broth Udon Meat Broth Udon Eggplant Broth Udon
Fresh Burdock Tempura Niagara Bowl Niagara Bowl & Meat Broth Udon Niagara Bowl & Meat Broth Udon A male customer enters Orders Niagara Bowl and Meat Broth Udon Beef short ribs are placed on top of rice Niagara Bowl Thank you for waiting Here is the regular Meat Broth Udon and Niagara Bowl Receives the freshly prepared dishes Adds green onion condiments to the meat broth The beef short ribs are piled up like a waterfall First, he picks up a slice of beef short rib and brings it to his mouth He takes a bite of the white rice to enhance the flavor of the meat Next up is the Meat Broth Udon He thoroughly mixes the chewy, thick udon noodles with the meat broth Slurps the udon with the meat broth energetically This combination is the ultimate bliss, even in the middle of the day Everything is devoured!
The male customer is fully satisfied Today I had the Meat Broth Udon and the Niagara Bowl. I’ve been coming here about 10 times. You should definitely order from the bowl menu when it’s available. Because they sell out quickly. No, it was just the best. You can only eat this here. Takeaway udon also sells out, so they replenish the shelves. Mushroom Broth Udon and New Onion Tempura The line never ends as
customers keep coming to the restaurant. A double soup made from a combination of
seafood, pork bones, and chicken carcasses. Add clams, peeled shrimp, and seasonings. Topped with komatsuna (Japanese mustard spinach), carrots, scallops, and thinly sliced kelp. Monthly Udon Special A male customer comes in. Orders the Monthly Udon Special Monthly Udon Special Savoring the rich double soup packed with the umami of seafood. Next, he enjoys the taste of the sea by eating clams. Slurping the udon noodles mingled with the soup. Enjoying the crunch and sweetness of the carrots. Then, he adds chopped green onions for more flavor. He thoroughly enjoys every bite until he finishes the meal! Pesticide-free Daikon Radish
The skin may not look great, but the taste is exceptional. Please grate the daikon while you wait. Grate only as much as you’ll eat,
you can take the rest home. When you order the Spicy Daikon Radish Udon, you are given a whole daikon radish and a grater. You can grate the daikon radish on the spot to eat with your meal. Signature Dish: Spicy Daikon Radish Udon (with tempura on the side) A male customer comes in. He orders udon. Seasonal Udon with Tempura on the side. Receives his meal. Let’s eat! First, he tastes the udon as it is. Long and firm udon dipped into the soup… Slurping the udon vigorously. Takes a sip of the rich double soup to enjoy its flavor. Bites into the tempura with plenty of ingredients. Once I boil the udon one more time, it’ll be sold out. Thank you for waiting! Please come inside! Here’s your large meat broth udon with maitake mushroom tempura! Eggplant broth udon Tempura sold out A male customer comes in He orders the eggplant broth udon Receives his order Adds a touch of spiciness with shichimi togarashi (seven-flavor chili pepper) Let’s eat! Takes a sip of the deeply flavored broth Adds green onions to the udon Blows on the hot udon before eating… Enjoys the slippery texture of the noodles Eggplant that has absorbed the broth Thank you for the meal! Just past noon, the handcrafted udon is sold out. After the handmade udon sells out, you can get the “meat juice udon” at Legendary Deluxe Noodles. The vegetables and fruits for sale at the front of the shop are also selling quickly. Only a little bit of broth is left. Thank you very much!
It was a feast. thank you! thank you very much! I’m talking about those salarymen over there. People like them are grateful for a 100-yen discount festival. They’d say, “Ah, this really helps when I’m just out of money.” You can’t be complacent, though. You have to constantly be researching. You have to keep evolving every day, that’s the point. Legendary Deluxe Noodles : Tsukekake Style (Goumen),
medium serving for 880 yen. These thick noodles have a bite similar to ramen and the flavor of local wheat flour. A rich double soup made from a combination of seafood, pork bones, and chicken carcass. You can change the flavor by adding pepper and vinegar to the soup. Garnish with chopped green onions in the soup. The soup contains chunky pieces of roasted pork belly. The noodles are outstandingly firm and elastic!
Slightly thin noodles that also taste great when swallowed! They pair excellently with the soup. Add a boiled egg and vinegar. The refreshing acidity of the vinegar adds a zest that stimulates the appetite even more. The shop owner’s dedication is packed into these handcrafted noodles.
There was indeed a reason why people would line up from the morning just to have them.

店名　駕籠休み
地図　https://maps.app.goo.gl/g3QzZLxpkonhoiSP8
住所　埼玉県さいたま市大宮区吉敷町２−１０８−１２

0:00 ダイジェスト　
0:30 本編

うどんそば 関東 Udonsoba
https://www.youtube.com/channel/UCIKvmvEvZdi96rtPqRu9ahQ

#うどん #天ぷら #埼玉グルメ