６０席が即満席→麺切れ閉店！兄弟の鮮やかな注文捌きが炸裂する大行列うどん屋丨Udon Noodles Restaurant in Japan

６０席が即満席→麺切れ閉店！兄弟の鮮やかな注文捌きが炸裂する大行列うどん屋丨Udon Noodles Restaurant in Japan

The wildly popular udon shop with endless lines
“Hon-Teuchi Udon Shoji” In pursuit of their signature “Musashino Udon”
Long lines form from before opening until closing! Protecting their late father’s shop
are the mother and her two sons Mother) When my husband passed away,
I just didn’t have the will to carry on anymore. When my eldest son quit his office job
and said he’d help me run it, that’s what made me think
maybe I should try again. That was the turning point. Summer’s most popular dish
Hand-pulled udon Wow! I love udon
and I go to all kinds of places This might be the best If it’s not firm,
it can’t be called Musashino udon. In search of exquisite udon,
many customers visit. With a focus on ingredients and cooking methods
Each carefully crafted udon is exceptional Second Son) Sorry to keep you waiting
I apologize Thank you. After all, sincerity
truly shines through, doesn’t it? Hearing people say it’s delicious
is the most rewarding part. It makes all this effort
worthwhile, doesn’t it? Kawashima Town, Hiki District, Saitama Prefecture Along Prefectural Road 269 Established in 1993
“Hon-Teuchi Udon Shoji” An open interior
with the warmth of wood Also selected as one of Japan’s Top 100 Udon Shops
25 Sakura (31), the second son,
and his mother Second son) comes in first thing in the morning to prepare the broth using freshly shaved bonito as the base Then we blend in various other ingredients The broth made first thing in the morning For about an hour
Without bringing it to a boil We take our time
extracting the broth Passed down from his father, the previous owner
The replenished kaeshi The eldest son, Ryunosuke (36) The previous owner, Shoji Koichi, passed away in 2021.
The shop is now run by his widow and two sons. Second son) I come in first thing in the morning
and make the udon dough. I, for my part, prepare the broth
and make the dipping sauce. That’s how we divide things up now. We come in before 6 a.m.
to get things ready. Eldest son）Early mornings
I’m already at the shop around 5:40 a.m. lol Staff）When did you two
start focusing your main work on this shop? Second Son) For me
it’s been a little over 10 years Right after finishing school
I started working here with my father and mother Second Son) The reason was that my father
got injured I was still a student then. It happened to be during summer break. They just told me to come. That was the trigger. If that hadn’t happened,
I probably wouldn’t have done it. (Eldest son) It’s been about five years now. Right around the time
my father passed away So we decided, “Let’s do it together.”
That’s how I joined here. Mother) You’ve been doing it for 30 years?
It’s unbelievable. When my husband passed away,
I had no motivation left. I just couldn’t do it anymore. When my eldest son quit his office job
and said he’d help me out, that’s when I thought, maybe I’ll give it another shot. made me think
that might have been the trigger My eldest son
was always completely absorbed in baseball Since elementary school,
he’s only ever played baseball. I wondered what would become of him,
but I’m doing it properly,
so it’s surprising, huh? lol Using dough prepared the day before,
I start rolling out the noodles. Using a rolling pin
They gradually stretch the dough The dough stretched by the older brother
Is received by the younger brother As if overlapping
Remove the dough from the rolling pin Cut the dough The shop serves “Musashino Udon” Staff) It’s thick noodles, isn’t it? Second son) Yes, that’s right.
They are thick. That might be one of the characteristics. We blend several varieties
from Saitama Prefecture We especially use local flour and whole wheat flour
are also included so it has a
germ-like
grayish color It’s not pure white. (Eldest son) Whole wheat flour is really good for your health. Back when Dad started adding it (whole wheat flour),
there weren’t really any shops like that Well, Dad thought adding whole wheat flour
would improve the aroma, so he wanted to add it
and that’s how he started using it. Staff) What kind of person was your father? Eldest Son) He was scary, lol. Ever since I was a kid,
he was always scolding me. He played baseball his whole life, I never really saw
my dad hitting a ball or anything. Try it. I never realized
how hard it was I never knew that. Second son) Dad was already
a charismatic craftsman. So lots of apprentices
wanted to learn from him. Customers would come
just to see him, you know? Eldest Son) He was scary, but among my friends
he was incredibly popular. Was he an interesting person? Staff) I heard about your late husband
from your sons. I heard he was
very popular. Because he was a funny guy. He really was popular, wasn’t he? He was popular with the girls, lol Preparing the dough
for the next day Stomping energetically Cutting the dough
and measuring it Silently
Repeating this task On the counter
A lineup of menus written in elegant calligraphy That’s it
The ingredients for the sundae It’s one of Kawashima Town’s
local dishes. It’s something
eaten during the summer months, from May through September. Plus myoga ginger, cucumber, and shiso leaves. Quickly chop
combine and mix myoga ginger A veteran employee
who’s been working here for 15 years Cucumber Mix everything together and it’s done We sear the duck here. We grill it slowly to render the fat. That way,
when we put it in the broth to simmer, it takes less time to cook. Searing it first reduces the simmering time
and prevents the meat from toughening. Slowly sear it over time
to extract the fat. This rendered fat
is used in cooking. If you add a little of this fat
to the duck broth, the duck flavor
intensifies. Grilling green onions Mom) I always grill the green onions.
Grilled green onions. For the green onions
to put in the warm broth. Just one side, you see. The reason for grilling just one side is When you bite into it
it’s crunchy If you cook both sides
it gets limp I only fry one side on purpose. Mom) For cold tanuki udon,
there’s this one tempura product we have. And the sweetest part,
the center of the onion we use for it is delicious.
When you make it into tempura, Daikon radish Using a coarse grater
Grated by hand Grated
6 whole daikon radishes Green onions Ginger Warm dipping sauce
Meat broth, mushrooms, country-style soup We add them as condiments. We grate them fresh every single day.
They’re fresh and delicious. Wiping down
the big window outside Food hygiene award certificate Mom) Everyone here loves cleaning
so it’s a big help I always try to make sure
there’s nothing embarrassing Security Guard Staff) I heard the line gets really long,
but (Customers)
come around 9:30 on average, Some come as early as 9:00. We pick up trash
around the shop. 9:26
The first car arrived. Starting with the first group
Customers arrive one after another Staff) How long have you been
coming here? About a year ago, I guess. My wife likes it. The texture and, well,
it’s just delicious, you know? She loves udon
and goes to all kinds of places This might be the best After that, customers
keep coming in one after another. Many customers
wait for the shop to open. Inside the shop,
preparations for opening steadily progress. Opening soon. Business Hours
10:30 AM to 3:00 PM
(Last Order at 2:30 PM) Table seating, Tatami seating, Counter seating
Total 60 seats 17 parking spaces
Temporary parking available on weekends and holidays only Mori Udon 700 yen
Oni Oroshi Udon 850 yen Suttate Udon 1100 yen (May-September)
Goma-jiru Udon 850 yen (October-April) Medium Serving (550g) +200 yen
Large Serving (700g) +350 yen Spicy Grated Radish 200 yen
Meat Topping 200 yen Meat Broth Udon 880 yen
Mushroom Soup Udon 850 yen Country-Style Soup Udon 900 yen
Grilled Duck Soup Udon 1000 yen Alcohol Available Table condiments
Chili oil, seven-spice chili pepper, disposable chopsticks, cold water pot Paper aprons available Notice Imperial Household Agency Supplier
Red Hatcho Miso available for purchase as a souvenir Challenge Menu
Famous Miso Stew 4kg 9000 yen Shoji’s Musashino Frozen Udon
Available for purchase online or in-store By the time the shop opened
the line had grown even longer Opens at 10:30 Customers streamed into the shop one after another The spacious interior
is filled to capacity in no time Taking orders Orders come in all at once The first customers
of the day Orders hand-pulled udon with fried rice cakes
and spicy grated radish udon Boiling the udon Checking the boil Remove the cooked noodles
from the pot Rinse with cold water Soak in cold water
and chill thoroughly in a dedicated sink
lined with ice to produce
glistening, amber-colored noodles Making Suttate Udon Sesame sauce Garnish and vegetables
Piled high Suttate udon Mom, in charge of tempura,
fries the fried mochi Places tempura crumbs in a bowl Perfectly fried
Fried mochi is complete Suttate udon and fried mochi Oni-oroshi udon Suttate udon and
Oni oroshi udon have arrived Both Oni oroshi and Suttate
are refreshing and perfect for hot days For this gentleman too
The Suttate Udon has arrived First, the vegetables
into the sesame sauce… Vegetables and noodles together
Eat it all up with gusto! So delicious you can’t help but nod in agreement! I polished it off
and left the shop. It was delicious. It’s got a nice bite to it
and tastes great, doesn’t it? It has to be firm
or it wouldn’t be Musashino udon. It was delicious. Suttate
It was good. It was entered in Saitama Prefecture’s B-class gourmet contest in Kawashima Town
they entered Suttate and it won
the championship Suttate Udon (Large Portion) Wow! I had this last week too lol (Staff) So it’s boiled in the pot? That’s right My dad always
did it this way, so I only know this method now. It’s from my father, so I treasure it. I do it just as it is. Country-style soup udon Add shimeji mushrooms, enoki mushrooms, pumpkin,
eggplant, green onions, and onions, then bring to a boil Once boiling
Add pork belly and simmer lightly The dipping sauce is ready. Random pieces of noodle
will stick to it. Country-style udon soup
is ready. Meat broth udon Strong wheat aroma
Firm, substantial udon noodles Rich dipping sauce packed with vegetables and mushrooms
Flavorful broth Plenty of lightly fried vegetables,
mushrooms, and pork make this a satisfying dish. Chilled Tanuki Udon
Frying Tempura Eggplant Bell Pepper Sweet potato Carrot fritters Perfectly fried Pour cold dipping sauce over them Arrange the freshly fried tempura
on the plate Top with grated daikon radish and
daikon sprouts to finish Chilled Tanuki Udon (Medium) arrives Chilled Tanuki Udon Tempura, carrot, onion, eggplant,
fish cake, sweet potato, bell pepper. A total of 7 types are served. The noodles, kneaded with wheat germ,
allow you to enjoy the aroma the more you chew. Coarsely grated daikon radish Coarsely grating traps moisture
allowing you to savor the sweetness and the radish’s inherent umami Pour the broth over the coarsely grated daikon. Wow. This is rough! Musashino Udon by Shoji,
loved by people of all ages. Next
An order comes in for cold tanuki udon (extra large portion) The extra-large serving with 900g of noodles comes on an extra-large plate. Colorful tempura pieces
are carefully arranged. Plenty of spicy grated daikon radish Chilled Nuki Udon (Extra Large Portion)
Fried Rice Cakes I wonder if I can finish it all… It was way more than I imagined lol This is crazy lol A woman stuffing her cheeks
with eggplant tempura The noodles are firm with an amazing bite The cold broth
soaks into the tempura, delicious Receipts lined up in a row All the staff work together
to serve the food It’s incredibly cold. Even though it’s cold,
the second son perseveres with a smile. Meat broth udon Udon noodles are served one after another A customer for 10 years The old man was a good guy too He was humble
He built this place, you know Like souvenirs His wife
likes udon, so he buys it for her He remembered names right away. He was good at business, wasn’t he? On the stove
pots are lined up in a row Making miso-simmered udon Egg Miso-simmered udon Udon with Meat Broth Meat Broth Udon (Medium Portion) Trimmings Eldest Son) The very end
The ear part Bonus prize When we have this,
customers really appreciate it About one in ten people
win, I guess. Delicious! The green onions are
grilled too Enjoying the thick part of the noodles They’re wide and delicious! Miso-simmered udon
My wife is a huge fan It’s really a winter dish, you know But I love it so much I eat it even in summer An order comes in for
Suttate Udon (Large Serving, Extra Vegetables) Suttate Udon (Large Portion, Extra Vegetables) The broth is delicious too
And the noodles have amazing chewiness It even comes with a bonus That’s amazing. It’s crispy and
delicious. The udon is
delicious, and Suttate
is my favorite, and Staff) Suttate
is really popular, isn’t it? Second Son) It really is the most popular choice.
Especially this time of year. Especially since it’s hot today.
Something refreshing like Suttate, you know? Guess people just want to eat it. A customer came looking for
frozen udon to take home. Today we have cold tanuki udon and
suttate udon. It was delicious I want to try frozen udon again lol Outside, a line of cars had formed Please come again! The security guard
safely guides everyone Customers keep coming in Many customers are waiting
inside too Quickly clearing tables
Smoothly guiding customers The lively voices of the staff
echo throughout the bustling restaurant Working together in perfect coordination
they handle orders with ease Miso-simmered udon Transfer the soup to an earthenware pot
and simmer Miso-simmered udon Two customers
who’ve been coming for over 10 years The miso is incredibly
delicious, you know. So whenever I come, even in summer,
this is always what I get. Suttate Udon (with extra veggies) This is the one for summer! Staff) What’s the reason you keep coming back? Because it’s delicious. It’s pretty rare, you know
A place where you can get freshly made udon The firm, chewy udon noodles
Soaked in rich miso broth It’s so delicious
I can’t stop drinking the soup It was
really delicious The staff are amazing too
They’re all such nice people They’re two handsome
brothers Both of them left
with big smiles on their faces. Making extra noodles
to cover the shortage The shop bustles nonstop from opening Orders
never stop coming… Boiling the last noodles of the day He judges the noodles’ doneness
by touch Second son) At first, I was doing it while saying “Hot!” But now I can do it
without making a fuss It’s just getting used to it. After thoroughly rinsing them in cold water
Today’s final noodles are complete. Grilled Duck Broth Udon Add grilled green onions to the broth
and simmer Add duck fat Briefly simmer the seared duck
and it’s done Grilled Duck Soup Udon Make fresh-made udon noodles The shop is bustling
Customers keep coming in without pause Second Son) Sorry to keep you waiting Thank you Are you from around here? Customer) From Tokyo. From Tokyo From far away
Thank you Again
Please (Staff)
People come from far away to see us.
We’re truly grateful Whenever I have time,
I definitely plan to go. After all, I want to properly
thank each person and talk with them. Staff) What’s the key point that makes you come back? Everything is delicious, and The staff’s smiles
and their warm personalities The mother and the two of them have a nice vibe, don’t they? Their personalities, you know They greet each person carefully. Seeing off the last customer
with a smile 14:19
Closing early
because noodles sold out The day ended
with a huge crowd. Right after closing,
start preparing noodles for tomorrow. Ordered fresh-made udon Chilled in cold water
Place the noodles on a plate Top with finely chopped myoga ginger, cucumber,
shiso, daikon radish, and onion Pour cold sesame sauce
into a bowl Add green onions and wasabi
to complete Suttate Udon 1100 yen
(Seasonal) The tall mound of vegetables
is a summer tradition in Kawashima Town The miso-based sesame sauce
has a rich flavor that’s both refreshing and deep. The crisp vegetables
are perfectly coated with the sesame sauce. The noodles are thick
and surprisingly substantial! With considerable springiness
they offer excellent chewiness The condiments
let you enjoy it twice over, which is great After all, sincerity
really shines through It’s incredibly hard work.
Physical labor from the morning on. Hearing people say it’s delicious
is the most rewarding part. It’s worth all this effort,
right? Please try a bowl made with heartfelt sincerity by the brothers
who are protecting their late father’s shop!

店名　本手打うどん庄司
地図　https://maps.app.goo.gl/JAXpKJGqeZp9BZKB9
住所　埼玉県比企郡川島町上伊草７４３−９

本手打うどん庄司 公式LINEアカウント（オンラインショップ）
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