ラーメン１杯６００円 看板女将と夫婦二人三脚で営む深夜屋台に密着！

ラーメン１杯６００円 看板女将と夫婦二人三脚で営む深夜屋台に密着！

The gyoza made right in front of us was
absolutely delicious! Tenjin, Chuo Ward, Fukuoka City, Fukuoka
Prefecture Established 1964 Izakaya Chusuke Staff: “So you hurt your back doing this?” “My back hurts, my legs hurt too. ” “Occupational hazard ?” “Yeah, occupational hazard .” “By the way, how much does this weigh?” I think it’s about 300kg. Running the stall together with his wife . 17:03 Start assembling the stall. Customers before opening. Two people from Aichi . “Shall we get two?” Beer 630 yen. Homemade gyoza wrapped to order are
popular. Garlic-packed bite-sized gyoza. Just the right size for a snack. You’ll
want to eat as many as you can . Tofu, gyoza, mochi kinchaku . Tofu, mochi kinchaku, gyoza rolls. Each
180 yen. Green onions, bonito flakes, mustard, yuzu
pepper. It used to be around here, right? Yes. The udon stall . Ah, Aya-san , yes yes. You quit already, right? Regular male customer Opens at 6:00 PM. Gyoza 480 yen . Ramen 600 yen . Noodles, oden, yakitori, grilled items,
stir-fries . Two customers arrive . Regular customer
orders o den. Mustard? Don’t need anything . Don’t need mustard either? No need for wasteful stuff. OK, thanks. Yeah. Tofu 180 yen . Sardine tempura/ganmodoki
150 yen. Ordered gyoza. Wrapping gyoza . Placing gyoza in iron pot . Steaming and frying . Gyoza done! Customer) I could eat endless gyoza. Can I get 3 skewers each of pork belly and
chicken skin ? Yes, thank you! Pork belly 180 yen, chicken skin 150 yen . Egg, tendon, daikon radish, ganmodoki
(tofu croquette) each 150 yen. Daikon radish, konjac, sardine tempura,
deep-fried tofu each 150 yen . Oden makes the sake go down smoothly… Ganmodoki. Ganmodoki is popular , huh . Toyama Prefecture gets snow and stuff,
so we don’t have this culture, Food stalls … I wish! Yeah, eating and drinking outside is delicious,
right? Two young guys in suits order ramen . Two slices of chashu, scallions, sesame . Ramen 600 yen . A light, easy-to-eat,
simple tonkotsu ramen . Medium-thick straight noodles . I think the charm of food stalls is being
able to eat while chatting like this . (Owner) Super busy? I packed the meetings a bit too tightly . Finished everything, soup included! Ah! Looks delicious! Beer’s a must, right ? Ah, so good . Top recommendation : gyoza . Next would be offal dishes like
liver with garlic chives . Recommended offal : My dad ran this place alone at first. Then I took over as the owner .
After getting married , we’ve been running it together for 36 or
37 years now . The owner’s cheerful service keeps many
regulars coming back . From the grilled items, we’ve got
four-piece chicken and skin . Staff: That’s great, bringing your kids
to the food stall . Yeah, Yeah, that’s right . They really wanted to come to a yakitori stall . The yakitori is
delicious, especially the gizzard – it was
exactly my favorite flavor. Customer) Please serve us . Yes, boss! Thank you! Make sure you don’t forget anything. Customer) Thank you for the meal . Thank you. Thank you very much! Regular) Welcome to Hakata. Thank you for the meal. Thank you very
much! Wipe plates clean with paper towels. Try
to use as little water as possible . 19:03 Delicious. Excuse me . Yes ? What’s “yotsumi”? Chef) It’s thigh meat. One yotsumi . Delicious. The gyoza made right in front of us was
incredibly tasty! You can taste the chef’s warm flavor . Gyoza (8 pieces) 480 yen Bite-sized gyoza
with a punch of garlic. A must-order dish when you come to
Chusuke. Beer : Asahi 630 yen. Ordered grilled offal . Onion, stir-fried offal with salt and
pepper. Cabbage. Stir-fried with the offal sauce . Garlic chives. Offal 750 yen. Plump, thick offal. Lots of solo drinkers too. Ordered yakisoba. Pork belly, cabbage, bean sprouts .
Stir-fried with salt and pepper. Yakisoba noodles. Stir-fried with sauce. Finished with a sprinkle of aonori!
Yakisoba 650 yen Oden Rolled cabbage Tonpei-yaki 650 yen Regular customer Hey, haven’t I eaten this before? Ah! Tonpei-yaki. I thought the same thing . It’s delicious. This is the only thing I need. I’m so glad to be alive. Ramen 600 yen. One layer, two layers . Homemade sauce. Extra thick tonkatsu double . Impressive Chicken Nanban. Sweet vinegar sauce. Tartar sauce. Chicken Nanban . Tartar sauce. This is the way to go. The chicken is thick and juicy. Chicken Katsu . The famous Chicken Katsu. Popular menu item Chicken Katsu . This size… It’s so delicious I won’t be able to work
after this. The flavor is great and the portions are
huge . Free rice refills fill you up, so you can go back for seconds as many
times as you want. Unlimited rice refills!!
We infiltrated the roadside chicken diner
beloved by workers! Kitakyushu City, Fukuoka Prefecture . Established 1974. Tori-Yasu Shokudo. Rice, miso soup, cabbage. Free refills . Preparing. Owner Matsuda. Blended miso . The day starts with preparing the miso
soup. Dissolving the miso. At a set meal place , side dishes, small bowls . So much prep goes into one tray. That’s why it takes so much time starting
in the morning. Taste test. Done . 200 servings of miso soup Transfer to the stockpot . Heave-ho . Keep warm in the soup jar. 8: 32 Today’s cabbage is from Gunma. Domestic
cabbage . About 15 heads in total. We use a huge amount of cabbage daily. Since cabbage refills are also free , we
make a lot of shredded cabbage. Remove outer leaves. Cut cabbage. Carefully remove core . Shred . A mountain of shredded cabbage formed. Transfer to colander. Revive. Clean work surface every time. Chicken breast. Prepare 40kg daily. We use fresh domestic chicken. We peel the skin and inspect all the meat. Sometimes you find bones like this . We remove any attached parts by hand. Inspection of 20kg complete. Moving on to inspect another 20kg . Staff) Do you like chicken ? Yeah, I like chicken. I go to yakitori places at least once a
week. We don’t have yakitori here though lol. Shall we start prepping? Sanitize hands. Spread them flat for even cooking. Use one whole piece per serving . Volume is our selling point . We want customers to leave full. Tori Yasu has been around for about 50
years in my family . I’m the third generation. Chicken breast prep complete. Crack eggs . Mix it . Fry the chicken cutlets . We marinated them last night. Even though they’re pre-seasoned, we’re
coating them with breadcrumbs now. Flour , dip in egg , fresh breadcrumbs. One large piece . Pre-fry it once. We pre-fry it once, then fry it again
right before serving the customer . To save time and get that crispy coating , we double-fry here. They gradually float up . Drain the oil . Crispy chicken cutlets with a standing
coating. When an order comes in, we fry them again
to finish. a chicken katsu meal. When an
order comes in, fry it again to finish Thanks to the owner’s kindness, I got a
chicken katsu set meal. The giant chicken katsu is this size even
compared to a banknote… Enjoying crispy cutlets before opening. Making dashimaki tamago. Spread the eggs. Roll gently. Roll into many layers. A large dashimaki tamago is complete. Shape it with a bamboo mat . Sauce. The sauce for the chicken cutlet. We also make our own sauce blend. It’s a refreshing sauce. The sauce is complete. The sauce at Tori-Yasu pairs perfectly
with plenty of sesame… Combine. Drizzle the sauce… The crispy coating and tangy homemade
sauce make it easy to polish off three
bowls of rice… Transfer the sauce to a bottle. Pour it all in without leaving any behind. Mentaiko. Mayonnaise . Mix. Homemade mentaiko mayo. Rich and pairs well with both chicken
katsu and rice. Transfer to a container . Prepare small bowls. Prepare in advance for the lunch rush. The rice is cooked. Head to the self-service corner. Rice refill station. Clean before opening. Don’t forget to wipe the windows on the
outside too. A lineup of impressive, meaty dishes. Chicken Chicken Katsu Set 1200 yen Sweet
Potato Pork Katsu Don Set 1380 yen Chicken Nanban Set 1300 yen Salt-based
Karaage Set 1200 yen Karaage Curry 1200 yen Ginger Pork Set
1300 yen Super Pork Tamago Don 1380 yen Tonteki Set Single 1450 yen Tonteki Set
Double 2250 yen This one is by far the best Chicken Katsu Tonteki started recently This one’s
selling pretty well too The double comes with two patties stacked Tonteki Set Meal Double 2250 yen Tori Yasu Shokudo’s super thick tonteki Rice Refills Available Set meals come with
free rice refills You can get as many refills as you want Open only for lunch, using about 4 to 6
sho of rice And cabbage, of course Cabbage corner next to the ticket machine Cabbage refills are over here You can also freely take miso soup
ingredients and pickles . The day begins at this roadside chicken
restaurant… 11:00 Opening Tori-Yasu Shokudo Business Hours Weekdays 11:00-15:00,
17:00-21:00 Weekends/Holidays 11:00-21:00 Parking lot in front of the shop Total 30 seats Counter 12 seats Tatami seating 18 seats Order by purchasing meal tickets Table condiments 3 types of dressing, soy
sauce, and chili pepper. A group of four in work clothes enters. Welcome! Wow! What should we do? Chicken Nanban sounds good . Everyone orders Chicken Nanban. Preparing four servings of Chicken Nanban
. Frying all four Chicken Nanban at once . Piling on cabbage . The chicken is fried to a crispy
perfection . Plating . Drenching generously with sweet and sour
sauce . Tartar sauce. Pouring rice. The Chicken Nanban Set Meal is complete . Nanban. One after another, they’re fried. Nanban’s ready. Finishing all four
servings of Chicken Nanban at once . Tartar Tartar sauce and parsley. Here you go, sorry to keep you waiting. Thank you . Let’s eat . Bite into the big Chicken Nanban . Delicious . Mmm! Chicken Nanban. Everyone gets the same . Damn, it’s huge. You can eat a lot . Immediately getting a rice refill. Filling up with a hearty lunch. A man comes in alone. Buys a meal ticket. Here you go. Ginger pork . Laying out the pork. Seasoning with sauce. Soft and nicely colored . Ginger pork. Your ginger pork is ready . Take your time. A regular who comes every two weeks. Today it’s ginger pork . It’s super delicious. He orders something different every time. Chicken Nanban one week, fried chicken the
next. The flavor’s great, the portions are huge, and you can get unlimited rice refills to
fill you up . It’s the best . A pair of customers, one man and one
woman, come in. The Tonteki looks seriously delicious. Wow~ This looks so good. What should I do ? The Tonteki looks delicious too~ While they’re deciding, the next customer
arrives . Two guys come in . After you. We haven’t decided yet… lol . Tonteki single, this one! The big guys also struggle with the huge
menu . Time’s up. They order chicken katsu. They sit down . Take a sip of water . Orders pile up at the counter . Grilling pork . Thick loin cut. Making yakiniku rice bowls next to us . Pork. Seasoned with sauce . Simmered down well to soak in the
flavor. Plating . Building a tower of meat. Stir-fried onions. Crack an egg. Place the yolk on top . Super Pork Belly Yakiniku Rice Bowl Finishing the Grilled Scallion Salt Tongue
Bowl . Shredded egg over rice. Laying out the tongue. Pepper . Scallions . Egg yolk. Grilled Scallion Salt Tongue Bowl Set. Pile the beef tongue , take a bite of
rice. Add mentaiko mayo, take another bite. Can’t stop eating. The pork is turning a nice color. Pouring the sauce . Tonteki’s ready! Bean sprouts on the hot iron plate . Placing the tonteki . Delicious. Finish by drizzling sauce over it one more
time. The chicken cutlet is also done. Chicken Cutlet Set Meal. Let’s eat . Tonteki. Thick, fatty meat with great texture . Mmm, delicious. Next to me, someone’s grinding sesame
seeds to make sauce . It’s so delicious I won’t be able to work
after this . Plenty of volume. Chicken cutlet drenched
in sauce. Delicious . Left two slices of tonteki for a rice
refill . Clean plate . Two women came in. What would you like today? Ordered the Hamburger Steak Grilled
Hamburger Steak Set. Sautéed onions. Three hamburgers. Place the heated stone on the iron plate. Garlic butter, tomato sauce, grated daikon radish Enjoy three flavors. Finish by pouring cheese over it. The hamburg steak is cooked medium-rare
inside, so cut it into bite-sized pieces and grill
them on the stone. It’s placed after refills like rice. Feel
free to take as much as you like. Hamburger Steak Kuwayaki Set. Cut the hamburg steak into easy-to-eat
pieces . Grill them on the stone to your liking . 11: 45 Decide next menu before leaving. Next time, that sounds good . Should we try something adventurous? Very satisfied with the hearty lunch . Order for half chicken katsu and half
chicken nanban comes in . We usually fry a bunch and keep them
ready . Otherwise, we’d never keep up . Half chicken katsu finishes first. Half Chicken Katsu Set . Half Chicken Nanban also finished. Volume you wouldn’t expect from “half”. Dig into the chicken nanban . Follow up with white rice and miso soup . Half Nanban . Delicious. Sweet Potato Pork Katsu Don Set Ordered. Add granulated dashi to the egg whites. Whip it up. A dashi-infused meringue is
complete . The cutlet is fried . A thick cutlet . Plating. Sauce. They finish it right in front of you . Top it with the meringue and it’s done. Sweet Potato Pork Cutlet Bowl Set 1380 yen . A huge cutlet spilling over the bowl . Fluffy meringue. A uniquely three-dimensional set. Break the yolk and it instantly transforms
into a rich sauce . The richness of the egg gives a mild
flavor The thick cutlet has a crispy coating and
is delicious . The shiso leaves and shredded egg
underneath provide a refreshing finish . A dish satisfying in both appearance and
taste. A man with a pencil behind his ear enters. He orders the Chicken Nanban Set. Sweet and sour sauce. Tartar sauce . Parsley. The Chicken Nanban Set is finished in no
time . He also prepares a half portion . The Chicken Nanban Set and the Half
Chicken Nanban Set. With practiced hands He cracks the egg
with practiced ease. First, he eats plain white rice. Then, a bite of the Chicken Nanban . Delicious. I always get the Chicken Nanban. The skin is crispy, and this tartar sauce… this is good. Whenever I come this way , I always come
here . Staff: Afternoon shift (work) and I can keep going. Finish with a small amount of rice topped
with egg . All gone . Energy charge complete . The restaurant is always bustling with
customers. The kitchen keeps moving . Refills on miso soup are popular too. People come one after another to the rice
refill station. Chicken Katsu Set Meal and Half Chicken
Nanban order . Half Nanban . Large Chicken Katsu. The Half Chicken Nanban is ready. Finish the Chicken Katsu too. Fried to be moist and juicy. Chicken Katsu Ch icken Katsu Set and Half Chicken Nanban
Set . Chicken. Chicken Katsu Set: ¥1,200 . A luxurious set featuring a large chicken
katsu and three small side dishes. Rice
and miso soup are free refills. This is the size of the chicken katsu,
made from a whole chicken breast fillet. The crispy coating whets the appetite. The fresh domestic chicken breast is
tender and moist. Grinding sesame seeds to make the sauce. The shop’s special blend sauce. The refreshing Sauce pairs perfectly with
the chicken cutlet. We recommend pouring the egg over rice. Drizzle soy sauce for tamago kake gohan. Its sheer size makes you want to take a
photo. Two salarymen in suits come in. “Anything’s fine …” Karaage curry … Tonteki… Hard to decide… Whatever’s fine (second time) Ordered the grilled offal set and chicken
nanban set. Please. Nanban offal. Preparing the grilled offal. Offal. Sauce. Onion. Onion. Bean sprouts, Garlic chives. Plate it on the skewer . Fried egg. Skewered grilled offal complete. Finish the Chicken Nanban . Sweet vinegar sauce . Tartar sauce . A hearty lunch break meal . Skewered grilled offal. Absolutely delicious. I always get the Chicken Nanban myself. Chicken Nanban is delicious. Junior colleague orders Chicken Nanban . Delicious. The chicken is thick and juicy. Get a rice refill. Staff) Does Chicken Nanban make you eat
more rice ? Yeah, I end up eating a lot. A group of five workers in uniforms from
nearby come in. Making ginger pork. Pork cutlets frying next to it. Finish the chicken cutlets first. Two chicken
cutlets and Chicken Nanban complete at the
same time. Plate the ginger pork too . Ginger pork. Rice fills the table. Making tamago kake gohan. Chicken cutlet. One bite of chicken cutlet. Delicious. Staff) I thought it might be too big, but it’s just right . Ginger pork . It’s crazy delicious. Eat a lot to fuel up for the afternoon. Ordered the Salt-Dressing Fried Chicken
Set . Tossed fried vegetables and chicken in
salt dressing. Salt-Dressing Fried Chicken Set: ¥1,200. An order for Katsudon came in . Onion. Poured a generous amount of rice into the
bowl . Two eggs. Covered it. The pork cutlet was fried . Added shiso leaves . Katsudon complete. I ordered the Katsudon. Saw a photo and thought it looked tasty. Thick cutlet with huge
volume . Super crispy and delicious . Ordered the Double Tonteki Set. Two pork loin steaks . Slow-grilled over time. Seasoned with sauce. Letting the flavor soak in. Finished grilling. Cut. Bean sprouts . Tonteki . Layered on top . Added extra sauce to finish . Double Tonteki Set: ¥2,250 . A massive volume set with huge impact . Double-layered tonteki . Thick Its size and thickness are
unmatched, a true Tori-Yasu standard. Seasoned with soy sauce and butter, it
makes you want to keep eating rice. The pork is richly marbled with fat,
delivering incredible sweetness and umami
satisfaction. The small bowl of mentaiko mayo is
delicious on its own or over rice. It fills you up heartily . I’m completely
satisfied with Tori-Yasu’s flavor . A volume-focused diner packed with
customers until closing time. The unstoppable tempura rush! All tempura rice balls are just 100 yen! Unbelievable pricing in the Reiwa era.
Tempura, rice balls, all 100 yen. Customers’ tong-wielding hands won’t
stop… Fist-sized jumbo inari sushi. Cheap. So grateful. They prepare 20kg daily ! Famous meat
udon! The meat is so good, I only order this. It’s tender, flaky, and delicious. Regulars flock here for the meat udon . It’s a family -run shop. Up close in the kitchen of a
family-run udon shop! Iizuka City, Fukuoka Prefecture . A solitary family-run self-service udon
shop by the roadside . Established 2014. The udon kingdom of
Shonai. 8:23. Eldest son, Shouyu Hayato Takagi
(Shuuhamah). The manager arrives. Opens the shutter . Collections line the interior . I ‘m about to boil today’s meat portion and season it. The work happens in the adjacent Yakiniku
Kingdom . That place operates from 11:00 to 16:00,
but after 16:00, we switch over and come to
the yakiniku side . It’s a family-run shop. A massive amount of meat is already
prepped . I think it’s about 20kg. Beef tendon is simmered until meltingly
tender in a pressure cooker. For the day’s serving, we prepare it on
the day. Preparation begins. Parboiled meat is drained in a colander. It’s rubbed clean to remove impurities. More meat is added. Boiling continues one batch after another. This is the meat for regular meat udon. Two large pots worth . Parboiling of the 20kg meat is complete. Meanwhile , at Udon Kingdom… The broth preparation begins. Bonito flakes, kelp, and daikon radish are cut. Diced . Grated in a processor . The grated daikon is complete . White onions. Trim the ends . Wash. Cut in bulk using a machine . The onion cutting is complete. Transfer
to bags. Transfer the finished broth. Return soy sauce. Udon broth is self-serve; you can add as
much as you like. The president (Dad) supports auto racing . We sponsor a tournament. As Yakiniku Kingdom, we host G2 races . There’s a special racing suit only the
number one can wear . We display it at the udon shop. Manager Takagi, from Yakiniku Kingdom to
Udon Kingdom . Various designs exist. Many special items are displayed . 9: 17 Seasoning the meat. It’s more on the sweet side . For our meat
udon, we use brown sugar instead of regular
sugar . Soy sauce. A secret seasoning blend. Simmer for 30 minutes. Third son, Kakeru. makes the noodles . He works with dough made the day before. He rolls out the dough, cuts the noodles , dusts them with flour , and shapes them . He makes udon noodles one after another . Compared to regular noodles, we make the
dough softer, so when they’re done, they have a chewy
texture . The noodles are complete . Mother , Shizuka Takagi , is the mom . This is the eldest son and the third son .
This is the fourth son . He’s the PR guy for Udon Kingdom .
Fourth son, Kaze-kun, cleans the shop, makes inari sushi, and prepares the sesame seeds and chopped wasabi . Wasabi. Made by Aunt Chizuyo Takagi. Sushi vinegar. Mixing. Wrapping . Kingdom inari sushi. Fist-sized. Extra-large inari completed. Adding sesame seeds. Jumbo inari . Making rice balls. Taking plenty of rice. Mentaiko. Mentaiko rice ball completed. Staff) Are there any good things about
running a family business? Are there any good things? It’s nice to see my sons working nearby. Staff) What’s tough about it? We fight a lot. Preparing tempura. Pouring oil . Mixing tempura batter . Water . All tempura rice balls are 100 yen . Chicken tempura is popular, of course. You can really fill up on it . Big eggplant. We were originally a butcher shop. We love jumbo packs . The president’s concept is ” How cheap can
we make it? ” Big eggplant tempura fried. Pumpkin. Shrimp. Attaching the shrimp . Coating them. Big shrimp tempura fried up. Squid tempura. Making kakiage . Onion, burdock root, carrot. Remove from the mold . We’re particular about the flour for our
udon too . Fukuoka has a lot of soft noodles,
right? We’re a bit different there. If you prefer soft noodles , you can
adjust the boiling time. But what we normally serve is udon with a
firm bite. The kakiage is fried. Chikuwa . Chikuwa tempura . Fry the chicken tempura. This is the chicken tempura . Coat with flour. We fry the popular chicken tempura in
large quantities. The number one popular chicken The chicken
tempura is crispy. The meat is cooked. Transferring it to the warming container. One more bowl . Even this amount isn’t enough for a day. Warming the beef tendon prepared the day
before. The supplier delivers flour . Staff: How’s the shop atmosphere? I think it’s good . It’s a family-run place , so everyone gets along well . (Lunch here) 3 times a week… 4 times a
week here. It’s really tasty, you know. The meat portion is huge. Makes you can’t eat meat udon at other
places. Prepare the soft-boiled eggs . Popular udon often comes topped with a
soft-boiled egg. Boil the udon. Chill the bowls. Serve cold udon ice-cold. Add the next batch of udon. We probably serve around 200 bowls a day. The udon is done boiling. Let it cool slightly . This becomes the noodles . They’re incredibly chewy. Portion them out individually. 10:38 All tempura fried. Chicken tempura ready. Tempura/rice ball corner prepped .
Tempura, inari, rice balls all 100 yen
(110 yen tax included) . Chikuwa tempura, conger eel tempura ,
large round tempura , squid tempura,
delicious shrimp tempura, onion-burdock
kakiage , daily tempura (pumpkin), Giant
Eggplant Tempura Onigiri Corner : Garlic Soy Sauce, Shiso, Shiso Kombu Takana, Wakame, Mentaiko Wasabi Inari Extra Green Onions
30 yen Beef Tendons warmed up Slow-cooked beef tendons are meltingly
tender Preparations complete for opening We’ll do our best Thank you for your patronage Raising the flag Staff) How’s this job? It’s fun, isn’t it ? I like talking to people. How is it running it as a family? It’s easy since you don’t have to worry
about things. You can say things you can’t say elsewhere . We help each other . 11:00 Opening Shonai’s Udon Kingdom Ganko Ittetsu Udon Road Business Hours AM 11:00 ~ PM 4: Total 48 seats: Tables, Counter, Tatami Room Menu Ultimate Meat Udon Regular 480 yen Beef
Tendons Udon Regular 580 yen Kamaage Udon Regular 340 yen Plain Udon
Regular 340 yen Mentaiko Kama-tama Udon Regular 390 yen
Curry Udon Regular 390 yen Ultimate Beef Tendons Udon Regular
680 yen Toppings: Green Onions & Tempura Flakes (Green Onions limited to one serving per
bowl) Cash Register Ginger, wasabi, sesame seeds
beside register. Table condiments: Dashi soy
sauce, salt, ichimi pepper, shichimi
pepper . A man arrives right after opening . Welcome! Meat Udon. Takes an inari sushi . Pours in plenty of broth . Ichimi pepper. Slurps udon, then bites into inari. Washes it down with three mouthfuls
of soup . Then eats the meat with broth. The clear, sweet broth melds with the slightly sweet, savory
flavor of the meat… Two men arrive . Regular beef tendon. Warm meat and soft-boiled egg . Drain the broth . A mountain of beef
tendon . Soft-boiled egg. Meat. Broth. Grated yam. Soft-boiled egg . “Yes, meat and soft-boiled egg.” Start slurping within 3 seconds of sitting
down . Big truck . Oita → heading to Kitakyushu . Truck
driver . Meat udon! Ordered meat udon . Topped with tempura flakes and green
onions . Sat down . Immediately added extra green
onions. Took a bite of meat , then slurped
noodles. Truck driver brother kept slurping udon. Lifted the bowl for the second half. Stuffed both meat and noodles into his
mouth . Finished it all!
Drank the broth, packed with meat flavor,
in one go . Ah… . Finished the water too. Left the seat . Fueled up and headed to Kitakyushu. A man in work clothes came in. Ordered the large meat tendon udon.
Ordered in a flash, within 2 seconds of
arriving . Quickly drained the noodles. Plenty of meat. Beef tendon. Soft-boiled egg . Here you go!
Beef tendon udon, chicken tempura , scallions, inari sushi. Regular’s special, super-sized set . Slurping skillfully . Noodles from the udon kingdom. Unusually for Kyushu udon , chewy and
springy, with elasticity and bite. A man enters . Third son) The top three on the previous
menu are recommended!
How about it? Udon Kingdom Recommended Menu … Hmm… Meat Udon! Third Son) Meat Udon!
Is regular size okay?? Heating the udon Meat Served in a blazing 10 seconds Another Meat Udon order comes in 11: 56 Lunch time approaches, customers increase. A man in an air-conditioned suit enters
alone . Orders the recommended Meat Tendon Udon . Meat: Melt-in-your-mouth beef tendon. Soft-boiled egg . Chooses tempura and rice ball . Tops with green onions . Drizzles soy sauce on fish cake and
takes a bite. Slurps udon . Delicious! Beef tendon and meat . Ultimate Meat Tendon Udon Regular 680
yen. Meat spreads across the bowl. Light broth of konbu and bonito. Beef fat
soaks in, delicious ! the broth. The meat
fat soaks into the light broth of konbu
and bonito flakes – delicious! The beef, simmered fresh that day, is
tender. The slightly sweet seasoning pairs
perfectly with the broth. The melt-in-your-mouth , tenderly simmered
beef tendon . With generous meat and chewy udon noodles,
it’ s the ultimate luxurious bowl . Ah, so good . Yeah, it’s basically meat udon, right? The meat is insanely delicious . 12: 14 Customers keep coming in. Welcome! These three are our most popular
recommendations. How about these? Yes, the beef tendon udon. The meat udon is ready too. Ordering beef tendon udon . Large beef tendon udon. Third son, Kakeru, calmly handles orders
even during the busy rush . Working men enjoy a brief moment. First , slurping the udon . Then, eating the meat. Beef tendon udon. I often order the meat-focused one . Is it a bit sweet? The meat from the yakiniku place is
delicious. Boiling extra udon. Order for cold meat and grated radish
udon. Cold udon in an ice-cold bowl . Meat , grated daikon. That’s the meat and grated radish udon. Customers keep coming in. A man in a white shirt arrives. Meat udon with egg topping. Chooses eggplant tempura . Also adds jumbo inari. Starts with the udon . Sips the piping hot broth. Meat udon. This is the only thing I’ll just stick
with this. The meat is tender. Dip the eggplant tempura in the soup. It’s delicious. Onions. Whenever there’s a moment free, they prep
ingredients. The brothers divide tasks and work
quickly. Slice thinly. Eldest son) Done. Finished cutting onions in no time. Regulars arrive with their family. They decide the order by
rock-paper-scissors. Orders for regular and large meat and soft- bo iled egg udon come in . Regular
meat and soft-boiled egg udon . They choose tempura. Add inari too. Extra broth . Regulars who come every week. Meat and soft-boiled egg udon. The meat is high quality and plentiful. If you eat it normally , you’ll definitely
have meat left over. It’s the most delicious . Serving udon non-stop . 12: 34. The line keeps going. Ordered immediately upon entering without
even looking at the menu . Made the beef tendon udon . Took tempura and inari. Three ladies came in . Customized simple plain udon with
tempura . A reasonable lunch for 594 yen . Is that all ? About right . Topped with green onions. Girls’ gathering in Udon Kingdom . Delicious . A man on his lunch break came in . Beef tendon. Chicken tempura. Rice ball . Green onions. Poured out plenty of broth. Pouring broth . Biting into the rice ball. Then savoring the udon and beef tendon. Beef tendon
udon. Quite flavorful and delicious. A woman comes in alone. Regular mentaiko kamatama. Udon fresh from the pot . Mentaiko. Pouring dashi soy sauce over it . Mixing thoroughly. Alternating bites of udon and chikuwa . Finishes it all cleanly . 12: 40 . Parking lot full. Customers unable to park. Tempura being fried continuously. Beef tendon udon. Beef udon. Beef and soft-boiled egg. The Kingdom’s seating area is a parade of
meat-based udon. More customers enter. Serving quickly and steadily . A man in kimono moves with practiced ease . Start with the tempura. Chicken tempura and round fish cake. Always the same . Delicious. Fast. Half-size beef udon. Order tempura . Take rice balls to go. I buy it. Add green onions as topping and pour
broth. Bite into meat and udon together. Dip the chikuwa tempura in broth. It’s meat udon and chikuwa tempura. Delicious. Staff) You bought rice balls, didn’t you? I’ll take these home . Cheap. Thankful. A guy came for udon during his break. Beef tendon udon . Hearty . Tender and delicious. A neighborhood grandpa comes in. Slurping udon with his right hand, eating
rice balls with his left . Tasty, huh? Ordered regular plain udon. Warmed the udon, drained the water. Chicken tempura. Chikuwa tempura. Mentaiko Onigiri topped with tempura bits and green onions. Poured plenty of broth over it. Regular plain udon . Chicken tempura, fish
cake tempura, mentaiko rice ball . Total:
640 yen. Plain udon (regular size): 340 yen . The simple plain udon lets you enjoy the
true flavor of the noodles and broth. The clean, refreshing broth is so
delicious you’ll want to drink every last
drop. The thick, chewy noodles soak up the broth
perfectly. Chikuwa tempura: 100 yen. Chicken tempura:
100 yen. The crispy tempura pieces are large and
very filling. The chicken tempura is is the most popular
item. The moist chicken and crispy batter are
delicious. The large chikuwa tempura has a distinct
seaweed aroma and pairs perfectly with the broth. Mentaiko rice ball 100 yen. This rice ball, generously topped with
mentaiko, is also quite large. It’s softly pressed , and the rice melts
in your mouth. Start with the udon , then fill up further with the rice ball. The public relations officer for Udon
Kingdom , the fourth son, Kaze-kun,
returns home from school. I recommend the Ultimate Meat Udon. It’s loaded with meat on top of the
noodles, with a quantity that rivals any other shop . Staff: Any other recommended menu items ? Adding meat topping to the Curry Udon is incredibly delicious. Even past 1 PM , the rush of customers
didn’t stop… S: Thanks for today, Manager. We don’t want to lose to any other udon
shop in terms of meat quantity , and then there’s the price. We strive to offer this much for around
500 yen. We’d be thrilled if our meat udon became
known as “the place to go for it .” We’ll keep working hard on sourcing to put
even more meat in , so please try our meat udon ! Thank you very much!!!
See ya! Established in 1952 “Seiyoken” – Up close
with Kurume’s long-established ramen shop! Tonkotsu ramen , fried rice, and stall-style ramen arrive. One sip of the soup … Slurping ramen! Digging into the fried rice . To the main story. 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 . First, we follow 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 (Completed) Heating in steam kettles. Day 4 completed soup . Checking concentration. The aged tonkotsu soup made with the
replenishment method. Skimming off scum . The soup 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
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. Morning Meeting . Welcome. Ramen is ready. Ramen coming up. 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, pickled red
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 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 visited this long-established Kurume
ramen shop , which started as a street
stall . Located in Kusakae, Chuo Ward, Fukuoka City,
Fukuoka Prefecture. 5-minute walk north
from Rokumonmatsu Station . A neighborhood Chinese restaurant along
the Jonan Line street . Established 1973 . Seikaro 9:36 Second-generation owner arrives. His wife follows shortly after. Lanterns . Inside the shop. Rows of Kamen Rider
figures. A spotlessly clean kitchen . Ajiko, kelp. Preparing the chicken bone broth. Owner goes shopping . Delivery of chicken bones and meat. Chicken bones added. Carefully skimming off the scum . Then adding onions, leeks, ginger, etc.,
simmering for 6 hours. Wife proceeds with cleaning and opening
preparations . Daily Lunch Special: Chen Che Lo 750
yen. Carefully wiping tables. Tables, Counter seats, Second-floor seats. Owner returns from shopping . Kamen Rider’ s Kabuto is my favorite. I have figures at home too. There weren’t many at first, but they
gradually increased. I started collecting seriously after
buying the first one for my kid. My kid loves Kamen Rider , and I love bikes. I got into it through bikes first . Kamen
Rider… Noodles sourced from a noodle factory . I loved my dad’s sara udon since I was
little. That was the start . I wanted to make it myself someday. I
wanted to make it myself. I joined the business when I was 19 , so that was 30 years ago . Eggs. I got autographs from Kamen Rider actors
who saw the shop featured. Staff) What exactly is the daily special ,
Chin Chen Lo ? It’s fried pork tossed in garlic soy
sauce. For the plate udon, which do you recommend , soft noodles or
crispy noodles ? I recommend the soft
ones, but for the crispy ones, I want to use thin noodles , so I get them from Nagasaki. I fry the ones I get here. Open at 11:00 . Plate udon 700 yen. Fried soba 750 yen . Fried rice 700 yen . Gyoza (8 pieces)
¥400 Lunch Menu : Includes rice, salad, soup.
Extra rice ¥50 . Daily Special Set Meal ¥750. Leek and
Liver Set Meal ¥850 . One customer arrives. Carefully studies the menu. Orders the Leek and Liver Set Meal . Leek and Liver arrives . Lunch egg drop soup. Starts with pickles. White rice . The main leek and liver. Puts steaming hot rice in mouth. Drinks soup down to the last drop.
Finishes everything! Sauce Yakisoba Sauce Yakisoba Two customers arrive Ordered the daily
special Thinly sliced pork fried Stir-fried with garlic soy sauce Two Champon Champon Ordered the daily special Chin Chen Lo Food arrives Pork with strong garlic soy sauce flavor Rice goes
down easily… 12:07 Noodle soup, plate udon . Carried dishes upstairs . Champon People come all the way from Nishijin for it. It’s delicious. Fried rice. Fried rice 700 yen (large portion +150
yen) . A hearty , fragrantly stir-fried rice
dish is delicious…! Fried noodles. Fried noodles 700 yen. A dish packed with
pork, seafood, and other ingredients. The thick noodles soak up the soup and
ingredients’ umami—delicious! 14:00 Closing time. I want to serve what I myself would crave
. That’s how my old man did it.

0:00　福岡市）屋台 忠助
地図　https://goo.gl/maps/kMr5DcgntVCXBgiq9
住所　福岡県福岡市中央区天神4-2-36
URL　https://youtu.be/AACzbcapaLE

21:19　北九州市）とり安食堂
地図　https://maps.app.goo.gl/t6vMEzbxcuHQoQdA7
住所　福岡県北九州市小倉南区曽根新田北2-3-1
URL　https://youtu.be/0AA0CUgmeB4

1:09:40　飯塚市）庄内のうどん王国
地図　https://maps.app.goo.gl/CEv1BmcJNWccDCJX9
住所　福岡県飯塚市綱分1768
URL　https://youtu.be/JRwA7PCoS3w

1:57:57　久留米市）久留米ラーメン清陽軒 本店
地図　https://goo.gl/maps/6VctaEqrY3pCCShT7
住所　福岡県久留米市諏訪野町1798-6
URL　https://youtu.be/rBvFhOgcErw

2:50:53　福岡市）晴華楼 (せいかろう)
地図　https://maps.app.goo.gl/NwZDkEYnz2n5iupSA
住所　福岡県福岡市中央区草香江1-1-9
URL　https://youtu.be/eiKO3TI8TAY

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