亡き母から受け継ぐ優しい味に客が殺到！圧倒的な人気を誇る手作り食堂の1日

亡き母から受け継ぐ優しい味に客が殺到！圧倒的な人気を誇る手作り食堂の1日

The handmade restaurant I inherited from
my late mother “Shokukukan Hono-sato” Owner: My mother built this place, you
know. When “Hono-sato,” When you come back to
Hono-sato, I want you to feel at ease. It’s not flashy, but it’s my mother’s
taste—something you never tire of no
matter how often you eat it . My mother passed away from acute heart
failure . I was out of the prefecture, but I brought my family back, and my husband
came along too . Now, I’m carrying on the legacy . That’s
the feeling . Up to 300 people visit Hono-sato in a
single day . I’m doing my best to carry on the legacy,
even just a little bit . Ehime Prefecture, Ozu City Nishiōzu 2
minutes south by car from JR Nishiōzu
Station Handmade restaurant welcoming up to 300
visitors daily “Shokukukan Hono-sato” Also operates the adjacent “Karaoke
Kokoro” Ozu City, which rarely sees snow , was hit
by heavy snowfall that day The owner arrived for work Handmade ornaments crafted by the staff The interior has the warmth of wood,
creating a soothing space Seasonal furnishings are displayed These are the owner’s grandparents’
cherished hina dolls , a gift from them Owner) Among all the incredibly flashy or
lively restaurants out there , ours is kind of… not photogenic. But I really feel that sense of unchanging
, easygoing comfort . It’s just so natural, and I think that’s
great . A veteran employee who has worked here for
about 20 years (78 years old) Preparing the dashi for miso soup : dried sardines, kelp, bonito flakes . Cutting ingredients for miso soup: enoki mushrooms. Staff) How many kinds of ingredients go
into the miso soup? We use whatever ingredients we have on hand. This is leftover from trimming daikon
radish for simmered dishes . We cut off
the parts that were a bit too big . We don’t throw anything away. With
vegetables, we absolutely never waste leftovers; we
use everything. That’s been the way since the previous
owner . Today’s miso soup has a generous six
kinds of vegetables and mushrooms . Preparing shredded cabbage for the
morning salad. Even the ends of the cabbage are finely
chopped and used . Vegetables are expensive now, right? To avoid waste, I make rolled omelets . Perfect! The omelet is done . Cutting sweet potatoes for tempura . Preparing macaroni salad: ham , apple , cucumber , mayonnaise. Macaroni salad complete. The owner’s uncle brought over rice he
grew . Uncle: He grows a variety called
“Nikomaru” that handles high temperatures
well . Freshly milled rice is the tastiest, you
know. We only mill what we need and cook it
right away. That’s the key to this rice’s
deliciousness. The shop owner goes to the next town to
buy fish. As a mother of three, she balances home
and work , standing in the shop every day
except her regular day off . Shop Owner) I’m truly grateful to my husband , my
kids, and everyone around me who
understands that . Arriving at the market , fresh fish are lined up. Shop Owner) My mother started the shop, you see. My father runs a car dealership , and my mother worked as an office clerk
there for a long time . I heard she’d always dreamed of running a
udon shop since she was little . She started by searching for land and
realized that dream. The restaurant “Honosato.” I had absolutely no intention of taking it
over, but when my mother passed away from acute
heart failure, I faced the choice of closing the shop or
running it. When I considered my mission
as the eldest daughter born into Honosato
, I felt I had to do it. I was living
outside the prefecture, but I brought my
family, my husband came along too , and
now I’m running it . In the kitchen , dishes are being
prepared one after another for opening . Simmered hijiki , simmered daikon radish are finished. At Hono-sato , we don’t use frozen foods
or other ready-made products . Owner) If we did that, it would just
taste the same, and anyone could do it , right? Even with miso soup , I want people to get that delicious broth
flavor , all the different vegetables ,
and feel energized . Staff) Was that the case since your
mother’s time? Owner) Yes. I think ready-made products get boring . The appeal of something you can eat every
day really only comes from homemade
cooking . As I’ve gotten older , I feel that way
now. Opens at 8:30 AM. Business Hours (Closed Thursdays): 8:30 AM
– 9:00 PM (Last order at 8: 30 PM ) Spacious interior with 66 seats
total (50 table seats, 16 tatami seats)
Semi-private booths with roll-up curtains
Private rooms separated by curtains
Morning Menu : 8:30 AM – 10:30 AM A wide variety of morning menu items Starting at 10:30 AM: a rich selection : ,
30 , lunch and the full menu begin. We offer a wide selection of Japanese,
Western, and Chinese dishes so customers
can choose what they want to eat . Hono-sato Set Meal 980 yen, Prawn Tempura
Set Meal 1580 yen , Tempura Kamaage Udon 1480 yen ,
Hamburger Steak Omelette Rice 1680 yen . We also offer luxurious set meals. Light meals and à la carte dishes ,
drinks, and desserts are also plentiful. Table condiments : Soy sauce, salt,
pepper, shichimi . Handmade cakes and sandwiches . Customers keep coming in. Orders keep coming in . Preparing the Hono-sato Set Meal. Vegetable kakiage tempura : sweet potato, eggplant. Serving up the miso soup packed with
ingredients . Freshly milled rice is cooked . Serving up steaming hot rice, one bowl
after another . The Hono-sato Set Meal , rich in
variety, is complete . Mmm! Delicious! The seasoning here is just right! Everything is delicious! The restaurant’s hospitality is great too. It feels so natural. In the kitchen, the mothers are busy
cooking. Making fried chicken and tempura . The udon for tempura udon is ready. Plating the freshly fried tempura
completes the tempura udon . Next, the hamburger steak omelet rice is
finished . The dashimaki tamago (rolled omelet) for
the a la carte menu is done . A bento box reservation comes in by
phone . Preparing the yakiniku set meal for bento boxes. Here, frying pork cutlets for
bento boxes . Simultaneously, preparing bento boxes. Carefully pack the bento boxes. A large order for Hono-sato set meals
comes in . Five Hono-sato set meals are completed. Deliver the food to the attached “Karaoke
Shinro” . You can sing karaoke while enjoying
delicious meals. Customers who’ve been coming since the
previous owner’s time. What they love is that we absolutely never
use frozen foods . Everything is handmade. Delicious! The attached “Karaoke Shinro” is a popular
spot with lines forming. Closed Thursdays . Hours: 9:00 AM – 11:00
PM . Enjoy affordable menus and drink menus. Owner: “Today’s a bit slow due to the snow
, but here , customers come in steadily from
morning on (customers come in) We provide a place where you can sing,
chat with Mama, and refresh your mood . Regular customer : The food tastes
great, and the staff are so nice. You can relax and enjoy yourself. Orders come in fast . An order for the stir-fried vegetable
set meal comes in . The stir-fried vegetable set meal is
ready . Over here, the meat spaghetti is ready . Lunch, and fried chicken set meal orders
come in. Orders keep coming in. Making fried chicken . Preparing the small side dish of hijiki. Plating the pasta side dish . The fried chicken , prepared the day
before is fried to a crisp. Plating the freshly fried chicken . The
fried chicken set meal is complete . The side dishes come in many small
bowls. It’s well-balanced. It seems plentiful with a variety of
dishes and a generous portion . Ordering the recommended menu item, the
Shrimp Puri Set Meal . A Hono-sato original menu item made with
shrimp meat and paste . Top it with tartar sauce. The Ebi Puri Set Meal is complete. Ebi Puri Set Meal: ¥1,580. The plump, juicy shrimp packed tightly inside are
delicious! The sweet, fluffy rice is
superb! The miso soup made from scratch has a
comforting flavor. The nostalgic taste of hijiki . Simple and
delicious . A young boy in elementary school came to
use the restroom . Owner: “School let out
early today?” Thank you . Owner) Snow play ? Be careful out there. You can always see the constant attention
to detail and warm hospitality . I always feel supported by the local
people. Here at Hono-sato, and even me personally, if there’s anything we can do, please let
us do it . That’s the feeling, right ? Making the deep-fried tofu for the
Hono-sato Set Meal . Staff) What did you
ask for? The Hono-sato Set Meal? Delicious! I’ll definitely be coming back 100%! A regular customer who ordered the
Hono-sato Set Meal . ” I always get something warm here, and it’s
incredibly tasty.” Ordered the Shrimp Fry Curry. Shrimp Fry Curry 1480 yen . Fresh salad. Fukujinzuke pickles . A substantial shrimp fry , head and all
, looks impressive! The plump texture and homemade curry are
superb! Preparing the okonomiyaki batter: Add dashi stock . Add flour, yam paste, and bonito powder. Add plenty of ingredients like shrimp and
pork . Add a generous amount of cabbage. Staff) How many servings does this make? This should make close to 30 pieces. Cook one side for 2-3 minutes, flip, cook the other side for 5 minutes , then
cook for another 2-3 minutes . Ordering Okonomiyaki . Okonomiyaki 980 yen. Delightfully chunky shrimp and pork pieces
. Substantial, full-bodied deliciousness! Honosato also has an extensive dessert
menu. Baking chiffon cake. The fluffy chiffon cake is done baking. Carefully remove it from the mold to keep its shape . We
make this for karaoke and bake it
frequently. Making crepes. Ordering rare cheesecake. Rare Cheesecake 450 yen. Coffee 500 yen. (Get ¥100 off when
ordering a meal) Handmade cake. Moist and gently sweet . Staff: What kind of person was the owner
? She was kind to everyone. If I talk too much about her, I’ll start
crying . She never wasted anything . Even with rice, she used it precisely . She absolutely wouldn’t let any spill on
the floor . She’s 78 now . She started when she was 59 , during the
previous owner’s time. When I came here
for an interview, I said , “I’ll be 60 next year . Is that
okay?” She replied, “It’s fine. ” Staff) Is it easy to work here? Yeah, I was treated with respect . I think of her as a great mother, a
great owner . Not just the taste, but the way the shop
is run, the way she holds her beliefs , how she values everything , not just
people . I realize it’s what my mother taught me . That’s why our shop still has my mother
as the owner . There’s only one owner for Hono-sato . This shop revolves around the owner .
This shop: Reserved customers arrive. Hono-sato Set Meal , Grilled Chicken Set
Meal (Japanese-style) Grilled Chicken Set Meal (Japanese-style)
is made . Top generously with grated daikon radish
and green onions . Grilled Chicken Set Meal
(Japanese-style) complete. This is Japanese-style chicken ! Loaded with veggies! Honosato Set Meal complete . Amazing!
This is really good! And at this price! The owner kindly served us shrimp
carpaccio. Since we couldn’t eat amberjack , they
substituted shrimp . Apparently, the tea ceremony teacher and
all her students are regulars . Miho-chan (the owner)’s mom ,
Sakiko-nee-chan, is actually my cousin . After turning 40, she said she wanted to
run a family restaurant. She wanted a place that doesn’t use frozen foods , where people of any age could come and
feel like they “Welcome home” no matter their age. She said there’s no
family restaurant like that anywhere she knows. She made that vision a reality and
hasn’t wavered for decades! Staff: What was the owner like? She was pure hospitality—delivering bento boxes to
elderly people living alone . A bundle of kindness and a bundle of
energy! But she’s like Miho-chan, right? This place flooded two or three
times , right? See that white line over there? That’s where the water came up . But you know what? They always bounce back. They worked incredibly hard and reopened
faster than anyone else . It’s not just because we’re friends that
people come. It’s because you never get tired of eating
there every day . And you know what ? There’s so much veggie, it feels
seasonal. The miso soup is packed with
ingredients too . It feels like coming
home! Delicious meals are eaten, and happy times
pass. In the kitchen, cleanup progresses Closing at 9:00 PM. Owner) It’s been 23 years since we
started, I think . This year. My mom started this place when I was in
high school and my younger brother was
around third grade . At first, I felt really lonely , you
know? But the opening date, October 21st, is my
eldest brother’s birthday . And this name, “Honosato” (Field of
Rice) , comes from my name, “Miho .” I have a younger sister, Her name is
Yuri, so she named the place “Honosato” (Field
of Rice) . Our youngest brother’s name is Shingo, so she added “ji” (road) to make it
“Shinji” (Heart Road). I think even while working , my mother must have
always kept her children in her thoughts. Now that I’m a mother myself, I really
feel that . Staff) You must have loved your mother
so much . Owner) Yeah, I loved her so much! I called her every day , messaged her every day on
LINE . There wasn’t a single day I didn’t
contact her . Even the day she passed away , I called
her . She didn’t answer. I thought , ” Why won’t she pick up ? I
want to talk to Mom!” But then the next day came and she still
hadn’t called back. That’s when I found my father holding my
cold mother . Shop Owner) This June will mark three
full years since I took over the shop. “But the owner (the previous owner) did it
this way for us ” or “The owner did it like this,” and left Hono-sato . It made me feel incredibly empty, or sad. But
now I feel like I’ve finally reached a point
where I can truly value the customers who
genuinely choose to come to Hono-sato ,
and I want to meet their expectations . I
think that’s the feeling I’ve finally been
able to cultivate . I wonder if the feelings and love put into
something come from the person making it .
That’s why I really want to stick to
handmade . I want people to feel truly relieved when they come back to Hono-sato. I want
them to feel that same relief. I’m working hard to carry that forward ,
even just a little . Our menu boasts an incredible 200+
items!
Self-service cafeteria “The Rice Shop” Delicious, fast, cheap meals draw up to
600 people daily! ” It’s delicious ! ” “It really is!” Selling 150 rolls a day: Scallion-stuffed
Tamagoyaki . The meals themselves are homey, nothing fancy, but they’re delicious. That’s what’s amazing.
Located in Tamanoe, Saijo City, Ehime Prefecture , along National Route 196 , surrounded by
beautiful rice fields . 13 minutes walk
from JR Shikoku Tamanoe Station . Founded in 1992, this self-service
cafeteria , “The Gohanya-san,” also operates “Gohantei,” selling boxed
lunches . “Gohantei” catering service . In the spacious dining
area and kitchen , catering preparations
are underway . Large shrimp tempura being fried . Crispy shrimp tempura complete . Making rice balls. Catering rice balls complete. Finishing rice balls for the counter. Adding pickled daikon radish . Wrapping in plastic. The president’s wife assembles chirashi
sushi in folding boxes. Staff) What kind of ingredients go on top
? Landlady) Minced chicken, edamame,
shredded omelet , shiitake mushrooms , and white conger
eel. And this… we add these shrimp. A colorful, vibrant chirashi sushi . The president’s son (Executive Director ) All this is for catering. Our own teriyaki chicken, marinated overnight and grilled this
morning . This teriyaki chicken is exclusively for catering orders .
Making a thick rolled sushi . Top with ingredients like dried gourd
strips , carrot, and conger eel , then
roll . The rolled sushi is complete. Cracking eggs used for omelets and such . We use locally sourced eggs from Ehime
Prefecture. Staff) How many eggs do you use per day ? I’d say about 120 eggs . If we have a lot of customers, we use them
all up . Staff) So tamagoyaki uses the most eggs? Yeah. Beat the eggs with a whisk . Add homemade egg base , dashi stock, and
potato starch . Boil komatsuna greens. Dashi stock. Managing Director) Just these two types :
bonito and kombu . Staff) Why don’t you use dried sardines ? Managing Director) For prepared dishes
that get simmered, using dried sardines
makes the aroma too strong. For example, dishes like sukiyaki or
nikujaga get simmered too. So just these two types. Making fried chicken breast . Seasoned chicken breast. Making diced steak. Grilling salami sausage for flavor. Appetizers lined up . Appetizers complete. Preparing fish . The president personally buys fresh
ingredients at the local market.
Ingredients Remove scales from the snapper. My mom worked at a fish shop and has been
here for 20 years. She’s been here 20 years now. Before that, she helped out at a fish
shop . It’s okay if it takes time. If you put in that extra effort , it
tastes better. That’s what you do so customers say, “It’s delicious.” After removing the backbone with scissors , customers say it’s smoother and better . It’s an extra step, but do it . (The craftsman here) taught me that . Because he told me that , I do it. (This shop) has many people who’ve worked
here for decades . It has a family-like atmosphere. You see , I’ve had two surgeries. Ten years ago, I was fighting for my life. I thought I couldn’t work anymore , but
they hired me, and I’ve kept going ever since. President Watanabe, sharpening knives. President) This one here , I’ve been doing it for 40 years .
This place used to be this big . (Staff) How long have you been filleting
fish ? (President) About 35 years. Before starting this shop, I ran a food
wholesaler . Daily goods, you know ? Udon, tofu, konjac—specialized in that product line. When I was 41, competitors started popping
up everywhere. So I quit and thought about opening a shop . Hamachi . Staff) I heard you go to the market yourself to
buy the fish. President) There’s a place called Kawarazu
Fish Market . I go there to buy . Seasonal products come in, so I choose the ingredients listed on the
signboard “using seasonal ingredients.” I select and bid on things that look
delicious or plump . Staff) Is there a story behind the shop
name ? President) “Gohanya-san” is straightforward and easy for customers
to remember. The sashimi platter is
finished. In the kitchen, bento boxes and
counter items are being prepared . Fish
are grilled , one after another. The
president’s daughter prepares side dishes
simultaneously in six pots. She makes
shiraae (white-seasoned vegetables).
Finely chopped komatsuna is added. The
shiraae is portioned into cups . Bento
boxes are finished in parallel. Simmered
dishes are plated onto small dishes . The
flavor has soaked into the den . Preparing simmered sea bream . In a large pot , side dishes are
completed one after another . Plating the finished side dishes . Simmered sea bream caught in the Seto
Inland Sea . Making miso soup. Making rolled omelet . The fluffy, voluminous rolled omelet is complete . Preparing sea bass shiso leaf rolls . Making fried horse mackerel. Making
karaage . The karaage, marinated for two days , is a
popular item bursting with juices . Making shrimp tempura. As opening time approaches, we arrange the
prepared dishes on the display shelves . The shop will open soon . Opens at 10:00 . Business hours : 10:00 AM to 8:30 PM
(last order 8:00 PM). Regular Holiday: Every Monday Parking : 18 spaces in front of the store, 30 spaces behind the store , total 48
spaces Spacious interior with 75 seats: 3 tatami rooms for 6 people, 10 tables for 4 people, 17 counter seats Table condiments: Salt, chili pepper,
Worcestershire sauce, soy sauce Handwashing area on the right upon entering Order other menu items (besides
prepared dishes) at the counter in the
back Soup, rice orders also placed here . Water and tea are
self-service. Payment is made after eating
at the register near the entrance . From a rich menu of 200 items , dishes
suited to the season are featured. Yakiniku Teppanyaki 700 yen , Stir-fried
Vegetables 680 yen, Stamina Tonkatsu 700 yen, Bean Sprout Taro
580 yen , Seafood Rice Bowl 850 yen , Soy Sauce Ramen 700 yen , Wakame Udon
600 yen , Katsu Don 85 0 yen Oden items 110 yen each Beef tendon oden
220 yen Clam soup 145 yen Pork soup 185 yen Miso
soup 120 yen Rice Large 260 yen Medium 220 yen Small
160 yen Mini 130 yen From sashimi to fruit, everything is lined
up . Fish, simmered dishes, Fried Egg Roll with Scallions 230 yen Fried items lined up Customers arrive promptly Order for stir-fried vegetables Prepare two stir-fries Bean sprouts Cabbage Prepare the griddle Coat with sweet-salty sauce Place on heated griddle Stir-fried vegetables with plenty of
domestic beef and vegetables complete Customers arrive one after another Order for grilled meat on a hot plate
arrives Prepare grilled meat on a hot plate Place bean sprouts on the
griddle Place scallions on top. Yakiniku
teppanyaki complete. Make tamagoyaki . Scallions. Sells 150 per day. Scallion-filled
tamagoyaki complete. A female customer arrives. She picks up the tamagoyaki. This woman also chooses tamagoyaki. The man behind her also picks up
tamagoyaki. Tamagoyaki with scallions 230 yen. Flavored with dashi , fluffy, and
perfectly soft-boiled. It’s the best! Lunchtime arrives, customers stream in. A line forms in no time. Peak hours see 600 visitors daily. Using three frying pans, they handle the
massive orders . Cooking while continuously rotating the
pans . Yakiniku teppanyaki is complete . Stir-fried vegetables follow. An order for Moyashi Taro comes in. Place bean sprouts on the griddle. Plop down a thick rolled omelet . Drizzle with mayonnaise and sauce . Taro
is complete. Packing takeout side dishes into bags . A pilgrim visiting Ehime . With so many different side dishes, it’s
become so much fun! Staff) How’s the food? It’s delicious! The rice is delicious too! I’m stuffed! The rice was especially delicious! Staff)
Where is the rice produced? President) It’s called Shonai rice from
Ehime Prefecture. We use rice from the Shonai area where Motoya Hot Springs is located . When
that rice runs out , we use Koshihikari
from Niigata or Toyama . President) Since we’re a “rice shop,” if
the rice tastes bad, we’re particular about it . Staff) How much rice do you use per day
? President) On weekdays, 30 to 60 kilograms
of white rice . The most we’ve used was around 120
kilograms. The line inside the shop continues. An order for soy sauce ramen comes in. Top it with bean sprouts, chashu pork ,
and green onions . Soy sauce ramen
complete . Next, wakame udon is finished. They keep making side dishes even during
business hours. Kakiage tempura using shrimp from the Seto
Inland Sea . Side dishes line the shelves one after
another. Two men enter the shop. They order grilled egg , salt-grilled horse mackerel
, rice, and miso soup . Staff) What’s your
favorite menu item here? An order comes in for grilled egg, stamina
pork cutlet , and grilled meat on a hot
plate . We cover the garlic-packed pork cutlet
with egg . The stamina pork cutlet is complete! Next, the grilled meat on a hot plate is ready They shovel the piping
hot meat into their mouths and immediately
scoop up rice . They savor the sweet and savory, crisp
bean sprouts with the grilled meat. It pairs perfectly with beer… Grilling salted horse mackerel. Displaying the cooked fish. Customers stream in nonstop. An order for clam soup comes in . For takeout . An order for liver and
garlic chives comes in . Packed into a special container for
takeout . The bustling restaurant . Preparing yellowtail. Preparing sea
bream. Sea bream sashimi for 400 yen. The
flesh is firm and springy , with
outstanding sweetness and umami –
exquisite! Orders keep pouring in . Making stir-fried vegetables and pork
kimchi . Stir-fried vegetables, Pork kimchi
completed. Making pork cutlet rice bowl . Simultaneously making chicken nanban . Coating with sauce . Chicken nanban completed . A long-time regular customer . The food itself is… home-style, you know? Nothing fancy, but it really
suits my taste. It’s delicious. That’s the thing . The staff are kind too. They do all
sorts of things for you . A customer who comes to the shop every
day except holidays . For over 10 years now . 365 days . Unless this place is closed, they always
come. The owner really is… is the best. It’s not just the cooking and taste , but
the atmosphere too . And dishes not on the menu, made just
for this customer . Staff: How long has your father been
coming to the shop? Since it opened . Staff: What did he order today ? Pork cutlet. Delicious! He only eats this. He tried it about half a year ago , liked
it , and now only orders this. Stir-fried vegetables ordered. Stir-fried vegetables completed . Pork miso soup, Medium rice also
ordered. Stir-fried vegetables 680 yen . Medium
rice 220 yen. Pork miso soup 185 yen . The vegetables are crisp and fresh . A
flavor you’ll want every day . Shonai rice from Ehime Prefecture . The
rice alone is sweet and delicious . Served on top of the rice . The sweet and savory seasoning pairs
perfectly with the rice… The piping hot pork miso soup is heartwarming with its generous toppings . Staff: How many items are on the menu ? President: We make about 200 kinds . Staff: 200 kinds!? Managing Director: Popular items include
simmered mackerel for fish, and for meat , definitely grilled meat
(teppanyaki). The most common is stir-fried vegetables. “Bean Sprout Taro” is pretty popular too . It’s stir-fried cabbage and bean sprouts
, kind of like okonomiyaki. Staff) So you have Taro and Hanako . Managing Director) (Bean Sprout Hanako)
uses doubanjiang, so we imagined it as a
slightly spicy girl . The president decided on the name, or
rather , he named it . Staff) Why Taro and Hanako? President: “Just saying ‘bean sprouts’ is
boring, right? We thought adding ‘Taro’ might make it more fun for bean sprout
promotion. That’s why we came up with ‘(Bean Sprout)
Hanako’.” Staff: “Do the croquettes have any special
features?” Executive Director: “Iyobijin” is sticky
and gooey. It uses the unique taro from this area .
We highlight that by cooking it with a
slightly sweet flavor . Staff: It had a bit of a crunch . Executive Director: We added minced
chicken and lotus root for texture. There’s a traditional dish called
“Imotaki.” That hot pot uses taro and chicken. Since taro and chicken pair well , we took inspiration from the local dish
“Imotaki” and created this croquette using
taro and minced chicken . Customers come
saying, “I want that,” so we feel it’s not right to avoid it too
much . We have customers who come every day and
only eat that . So, we change about 10-20% seasonally, but the rest become staples. Staff) You value the connection with
customers . President) We make it hoping they’ll come back again and again, hoping
the local folks will love us. We want to
be cherished as the neighborhood kitchen!
It was a self-service diner you’d want to
visit every day! A long-established udon shop in Kagawa
Prefecture, operating for about 100 years
Yanagawa Seimenjo Yanagawa Udon Main Store Our place serves old-school udon , the kind from way back. The udon here is thin, soft, and
delicious. Egg-topped udon , tempura udon… We started back in 1927, so we’ll hit 100 years soon. The traditional flavor is incredibly
tasty. Once you try it, you’ll be hooked . It’s just delicious . This bowl holds about 100 years of
history!
Up close with a long-beloved,
old-established udon shop! Kannonji City, Kagawa Prefecture 15-minute
walk northwest from JR Kannonji Station. Established in 1927 . “Yanagawa Seimenjo
Yanagawa Udon Main Store” The noodle factory and shop are combined ,
serving freshly made udon. Preparation starts at 5 AM. Preparing fried tofu for dishes like Kake
Udon . Place it in the pot and simmer for a
while. The fried tofu starts boiling. Stack the fried tofu and transfer it to a
container . The owner’s younger brother prepares the
broth. He makes the broth using Rishiri
kelp, bonito, and dried sardines . Staff:
Where are these dried sardines from? Brother: Ibuki-produced. Local stuff We blend Ibuki sardines with Hiroshima
sardines Preparing the return broth . Adding soy sauce, granulated sugar, etc.
Added . Return mixture prepared the previous day .
Return mixture added to broth . Broth strained. Strained broth transferred to pot. Broth complete . Udon noodle making begins at the
attached noodle factory . Flour added to two mixers. Salt water added . Salt water added as needed based on
dough consistency . Dough removed from mixers. Cover placed on top. Dough removed from mixers lightly kneaded. Dough divided into four equal portions . Cover it . As it has been since the founding
generation , the dough is kneaded by foot . Fold the dough repeatedly while
relentlessly stomping on it . Repeat this process . Preparing kitsune sushi (inari sushi) : Add carrots, shiitake mushrooms , and
dried gourd strips. Mix vinegared rice with the fillings. Stuff the vinegared rice into the fried
tofu pockets. Fill generously with vinegared rice. The finished fox sushi is delivered to the
branch store, Murakuro . (Manager) This is for the branch.
Morning . Second-generation owner Mr. Yanagawa shapes the foot-kneaded dough into balls. Smooth and elastic dough. Passes the dough through a press machine . Further stretches the dough thinly. Wraps the thinly stretched dough around a
rod and sets it in the noodle-making
machine . Thinner than typical udon noodles .
Characterized by 3mm-wide noodles. Boils the cut udon. Udon is boiled for 6 minutes . Staff) How many servings do you make in
a day at peak times ? Owner: About 1,000 servings . Staff) How many kilograms of flour do
you use? Owner) 100kg . The made udon is served in the shop and
also supplied to local supermarkets . Owner) We started back in Showa 2
(1927), so it’ll be 100 years soon. Our udon is old-fashioned . Traditional udon . (The noodles) are firm , right? Everyone says they’re hard,
hard . (The noodles) People ask for it,
but ours is well-soaked in broth . This process repeats. The udon is boiled. The boiled noodles are lifted out. They’re spun in a machine and rinsed. The removed noodles are rinsed again. They’re transferred from the strainer to
trays. Fresh, glossy udon. The udon is portioned . They efficiently portion the udon . The portioned udon is transported to the
packing area. The udon is packed into bags. The packed udon Place the packaged udon onto trays. Package the udon . Place freshly cut udon into
food packs . Prepare kitsune sushi for serving at the
main store . Place them on small plates and put them
in cases . Make rice balls. Arrange pickled daikon radish. Refill the table condiments . Table condiments: ground
sesame, raw soy sauce, Ajinomoto, shichimi
pepper, pepper, tempura crumbs. Place on udon. Cut chikuwa. Boil menma . This menma is for ramen. The store will open soon . 8: 00 Opening . Two parking lots available . Parking lot diagonally across
from the shop: 4 spaces. Parking lot 20m from the shop : 4 spaces. Counter: 4 seats. Tables : 8 seats. Tatami seating: 12 seats. Total: 24 seats . Interior retains a nostalgic Showa-era
feel. Egg-topped udon (small): 400 yen . Tempura
udon (small): 450 yen . Plain udon (small) 360 yen Soy Sauce
Udon (small) 240 yen Rice Balls, Kitsune Sushi One plate (two
pieces) 180 yen Udon Portions Large (two servings) Medium
(one and a half servings) Small (1
serving) An order for Nabeyaki Udon comes in. Add granulated sugar , fish cake, and
chikuwa to the pot . Pour broth into the pot and heat it up. Scoop freshly made udon into bowls. Add udon to the pot . Serve in an iron pot . Nabeyaki Udon is complete . Top with tempura flakes . Generous amount of pepper . Regular customer: ” The udon here is delicious—thin and soft. ” Customer arrives. Orders Kake Udon (Small) order comes in Prepare Kake Udon Ginger Kake Udon (Small) 360 yen Ground sesame Shichimi Togarashi Tempura crumbs The broth soaks into the soft noodles A
heartwarming, nostalgic flavor Finished clean in no time ! Kamagama Udon An order for Kamaage Udon
comes in. Carry freshly boiled udon to the kitchen. Place an egg on the piping hot udon. Green onions, ginger. Kamagama Udon is ready. Next, Kamaage Udon + Tempura is ready. Regular customer : (What I ordered was) Kamaage with small
tempura. I come about once or twice a week . (Has been coming to the shop) for about 15
years, I guess. It’s delicious . An order for soy sauce udon comes in. Green onions, ginger . Enjoyed with the soy sauce on the table . Slurping up the freshly made noodles
with gusto . It’s delicious! Noodle production continues even after the
shop opens . Noodle making runs from 5 AM until 1:30 PM . Staff: How old are you now? Owner: 84 years old . (Started when) I was in high school, so
about 70 years ago . Staff: So you’ve been dedicated solely
to udon ever since ? Yes. No deliveries, just manufacturing . Six varieties : bonito, wakame, cod roe,
inari, yukari, and egg . Staff: What rice
dishes are popular? Landlady: All of them. They sell out even
to lunch customers . Kitsune sushi (1 piece) 90 yen. Packed with vinegared rice. A gentle,
old-fashioned flavor . Regular customers . Staff: Do you come to the shop often ? Yeah it’s close to home. Staff) Do you have any menu items you
always order ? In the morning, it’s soy sauce udon. If not morning , it’s tempura udon . Soy Sauce Udon (Medium) Ordered with a
raw egg topping. Soy Sauce Udon (Medium) ¥260 + Raw Egg
¥40. Drizzle with the soy sauce on the table . Pop the raw egg… The thin noodles slide smoothly down the
throat, mingling deliciously with the
mellow egg… Two customers arrive An order for soy sauce ramen comes in. Add pepper to the ramen broth . Top with menma, ham, bean sprouts , fish
cake, and green onions to finish. Soy Sauce Ramen (Small) 460 yen. A customer on their lunch break . (They ordered) Soy Sauce Ramen. This is delicious . It’s delicious! Customers keep coming in. Orders for egg-topped udon and plain udon
come in. Add beaten egg to the broth. Egg-topped udon (Medium) + Tempura. Plain
udon . (Medium) Miso Ramen (Large) order comes in Miso Ramen (Large) 560 yen Customer arrives Orders Kamaage Udon (Medium) Scoop freshly boiled udon into bowl Fluffy, freshly boiled noodles Add condiments for dipping sauce Kamaage Udon dipping sauce Kamaage Udon (Medium) 400 yen Miso Nikomi Udon (Small) Tempura Udon
(Small) Ordered. Take rice ball out of case. Prepare tempura udon. Top with generous tempura. Complete. Prepare miso simmered udon. Nabeyaki udon complete. Top up broth . Customer arrives. Welcome. What would you like? Ordered soy sauce ramen . Take rice ball out of case . Tuck in heartily. Prepare soy sauce ramen . Customer arrives. Soy sauce udon (Large) Order Kake Udon
(Small) Pour plenty of broth over the Kake Udon Top generously with shichimi pepper,
ground sesame , and tempura flakes. I combine these and
dip them in the broth. Tempura flakes soaked in
broth are delicious! Two customers arrive at the tatami
seating. Write their order on paper and send it to
the kitchen . Orders for egg-topped udon and plain
udon come in. Receive the udon from the kitchen. Savor the fluffy egg topping and piping
hot noodles . The broth , rich with dried sardines and
kelp, is so delicious you can gulp it
down. Cleanly finish everything and return the
dishes to the kitchen . Prepare the delivery pot-style udon . Pot-style udon complete . Secure the pot-fried udon lid with a
rubber band . Prepare the delivery egg-topped udon. Prepare the delivery plain udon . Cover it with plastic wrap. Cover the kettle holding the plain udon
broth with plastic wrap. Load the items into the delivery box . Large plain udon. Prepare jumbo tempura
udon. Boil the large and jumbo udon portions. Plain udon (large) 440 yen. Tempura udon
(Jumbo) 600 yen Regular customer : This is the jumbo. Jumbo means three servings. The old-fashioned flavor is incredibly
delicious. Once you try it, you’ll be hooked. Long-time regular customer : Staff: Has the taste stayed the same all
these years? It’s still delicious, you know. It’s
delicious. 12:38 m . The shop is packed . Ordering tempura udon. Tempura Udon (Small) 450 yen. The broth, fragrant with kelp and dried
sardines, has a sweet, comforting flavor. The substantial tempura absorbs the broth,
becoming fluffy and delicious. The smooth, slippery thin noodles and the
sweet broth are a perfect match! A bowl packed with history , preserving
the taste since the first generation .
Please try it! Tosa Shoten ( Chunichi Soba) Along
National Route 55, Akaoka-cho, Konan City,
Kochi Prefecture Business Hours : 11:30 AM – 6:00 PM (Last
Order 5:30 PM) Closed irregularly. Owner arrives at 7:00 AM. Owner’s wife in the kitchen. 5kg (approx. 50 servings) of bento preparation begins. The couple enjoys breakfast together. We had breakfast . Side dishes for the bento go here, and the
main dish goes there . If it’s salted mackerel and fried shrimp,
you’d want the fried shrimp, right? Staff: There’s something appealing about fried shrimp, right ? Both adults
and kids get excited about fried shrimp,
lol . Salted mackerel is also incredibly tasty . Salted mackerel is
delicious too, but once you eat it , it really makes the rice go down. The side dishes need to change daily too. Everyone would get bored if it was the
same thing. For the main simmered dish, Mr . Tiamo… Owner: You have to say
“satoimo” ( Japanese yam ) . Oh, you don’t know ? Do
you know “satoimo”? I know taro root. My bad. Shouldn’t say “taro root ” ? We’re getting extra orders . Any more katsu don? Katsu don and karaage lol. Staff) What kind of area is this? Salt production, shipping, it’s a region where commerce really
flourished . Each household has folding screens with
kabuki paintings. There’s a summer festival, you know. Grilled mackerel . Pretty colorful for a 500 yen bento,
right? Staff) This is 500 yen? 500 yen . Eggplant is a crop representative of
Kochi. It ranks number one nationally in
production. In fact , isn’t Kochi’s autumn eggplant
the best in Japan? In Konan City, various types like “Harurin
Eggplant” and “Long Eggplant” are
cultivated . Utilizing the warm climate, forced
cultivation is thriving, with
“Winter-Spring Eggplant” shipped from
December to June being the main crop. Simmered eggplant. Rolled omelet. The shop owner’s mother (88 years old) My
mother ran the shop , opening at 10:00 . It was a grocery and
sundries store . My husband said “Tosa-o,” so we took that name for the
shop. My son and daughter-in-law started the
prepared food and bento business about 15
years ago. That’s how it’s been ever since. From around 1970 , it’s been a
grocery and miscellaneous goods. When the sons returned home, about 15 years ago, we started offering
light meals . Staff) Thank you. When National Route 55 was built , there were no stores or supermarkets
around, so business was great. But then, one after another, large stores
opened up . The elderly passed away, and gradually
it became the era of the young . And young people, well, they drive cars
and go to supermarkets where they can get
everything . Small retail shops like ours ? We’re done for . A★ MAX, the Kōnan branch, the
housewives’ store… you know ? The appeal is being able to buy
everything all at once, right? At the big stores , parents and kids come in. In-store dining
starts around 11:30. “Chirimen Chūnichī” – a soul food from
Akaoka Town, Kōnan City, eaten for about
50 years . Udon broth + Chinese noodles. Noodles made using the boiling water from
cooking chirimen (dried baby sardines) as
broth. Uses local ingredients like
noodles, dried baby sardines, fish cakes,
and green onions . Looks delicious! This is tasty . Want some? Yeah! Staff) Do you come to the shop often? This is my second time, I think . Today I wanted something light. I remembered this place. The broth is really flavorful and
delicious . Staff) Where is this rice from? This is from nearby, Kochi Prefecture! Local
produce! Koshihikari from Konan City . The 500-yen bento is complete . Preparing the reserved katsu don . Katsu don. Bento preparation complete. The couple heads out separately to deliver
the bentos . If it’s a private home, you say “Hello” and they don’t come out from the back, so
that time loss is a shame. With elderly folks, sometimes they can’t hear well and you
have to go upstairs . Private homes are off-limits. Bento delivery is for businesses only. Regular holidays are irregular. When I get tired, I take a break . Staff) What about proper holidays? Just the 2nd
and 3rd of New Year’s. I absolutely take those off . What about Obon? Obon is peak season. Staff) Is that all for today ? This route is complete. Do you study English between deliveries ? English … more like background
listening. I don’t remember anything. Fifteen minutes each of French, Italian,
German, Spanish. I figured if I did that for a year, I’d remember
something, but nope. Chirimen Okoge 680 yen. Kōnan Gyoza 5
pieces 450 yen. Curry Chūnichī 680 yen. DASH Nira Tamago
870 yen. The owner’s daughter and her husband help
out at the shop . Chūnichī Kōnan Gyoza Set . Thin noodles, with egg. Chūnichi Kōnan Gyoza Set . Staff: What is this daikon for? This is for tomorrow’s prep. Thank you. Thank you for the meal . Thank you, take
care . Staff) How old are you now? Almost 67. It’s actually called Chunichi Soba, but it
didn’t have “soba” in it. They just called it Chunichi. Most people don’t really know what it is . If you cut
it off at Chunichi, well, I added “soba” to it. It’s kind of a
made-up word . Think of it as udon broth with ramen
noodles added. That’s the best way to describe it. So
that’s Chunichi Soba? It’s very local Even the shop that served Chunichi Soba
never imagined it would become a town
revitalization project . What’s the main broth for Tosa Shoten’s
Chunichi Soba? The broth is bonito-based with dried baby sardines —commonly called
shirasu—and tororo kombu broth too. The dried baby sardines are a specialty of
Akaoka Town . Regulars come in for the Chirimen Don, loaded with the local specialty chirimen. The Chūnichī Chirimen Don Set combines
Chirimen Don with Chūnichī. Chūnichī is a dish combining
Japanese-style broth (Nichi) with Chinese
noodles (Chū) . Staff) Do you come to the shop often? Quite often. I get the Chūnichī Soba and Chirimen
Donburi set . Konan City is famous for its leeks, so this shop also has leek gyoza. It’s delicious . It has daikon radish on
top , and I think the shirasu with soy sauce
goes really well together . How’s the flavor of the Chūnichī Soba? It’s the usual flavor . Delicious. Around 1952, there were three noodle
factories in Akaoka Town, including one
making Chinese noodles. Many small eateries catering to children
operated in each neighborhood, and
Chūnichisoba was a staple menu item at
those shops. Tourists visiting from Kagawa … Staff) What brought you to the shop
today ? The Ryoma Passport. There’s something like this . This is the Ryoma Passport? Yes. Did this bring you to the shop? It introduces shops . How about it? Light and delicious!
It’s delicious. With declining lunch demand due to
improved public transportation and shops
closing due to aging owners , Chūnichisoba
also disappeared. Certified as a 100-Year Food. “Chūni Soba” 5 customers arrived 5 Chūni 4 gyoza Chūni Handmade gyoza using Kōnan City’s
specialty garlic chives and Kōchi
Prefecture’s specialty Hachikin Jidori
chicken . Kōnan City boasts abundant water sources
and sunlight, making it Japan’s top garlic
chive production area . The filling uses chicken, with collagen
extracted from chicken wings kneaded in. ‘re light yet
juicy. Handmade one by one without
machines. “Kōnan Gyoza” “Chirimen Okoge” A dish featuring fried
rice balls topped with warm broth infused
with dried baby sardines . A unique menu item. This was excellent! Chirimen Okoge Staff: How is it? The flavor ? Delicious! The broth is amazing , beyond expectations . Great! What makes Kōnan Gyoza special? Kōnan City is said to have Japan’s highest
garlic chive production . When thinking how to present garlic chive
dishes , some places do garlic chive yakisoba . That’s when we
thought, “If it’s garlic chives, it’s got to be gyoza! ” And that’s how
Kōnan Gyoza was born . Delicious ! Delicious! Staff) How is it? The garlic chive flavor ? Super delicious! Man with a large backpack: Why did you come to the shop today ? I was riding my bike along the road near
the sea and thought this place looked
good. Chirimen Chū-nichi: 680 yen. Tosa Shōten’s signature item. A simple, gentle-tasting soup. Locally produced tempura skim . (fish
paste) Akaoka’s specialty chirimen. Individual servings of chili pepper and
pepper provided . Chinese noodles. Chirimen Okoge. Chirimen Okoge 680 yen . Made with freshly boiled broth, topped
with a lightly fried rice ball. Enjoyed
with grated daikon for a refreshing finish . The crispy rice, soaked in the gentle
broth , is delicious. Kōnan Gyoza 450 yen. Handmade gyoza packed with plenty of leeks
from Kōnan City, Japan’s top producer .
Collagen extracted from chicken wings is
used in the filling. Made with local yuzu and soy sauce through
trial and error. The proprietress returns home from
deliveries . 14: 59. The moment she finally catches
her breath. The shop manager also serves as the
chairman of the Ekin Preservation
Association . Displaying these theatrical folding
screens around town is a custom dating back even before 1948 . It’s said to have existed for about 160
years. Akaoka was once a prosperous place thanks
to salt production and trade . When a painter like Ekin was there , the wealthy locals would commission him to paint for them .
The paintings that remain today are these
ones About a 5-minute walk from Tosa Shoten is
the town’s cultural facility , the
Ekin-gura. This room recreates the festival scene. In Akaoka, Kōnan City, Kochi Prefecture, two festivals are held every July: the
Nisai Festival at Suruda Hachimangu Shrine
and the Ekin Festival. On those days , theatrical folding screens
line the eaves of houses . This room recreates that nationally rare
festival . Staff: What is the theme? The characteristic feature is that they
depict scenes from Kabuki or Joruri plays
. The same character might appear in two
different places . This is called the “different time, same
picture” technique , and it’s like condensing a four-panel
comic into a single frame . Preparing for tomorrow : Meatless meat and potatoes, or rather,
just potatoes . Closing at 6:00 PM (last order at 5:30
PM). Thank you for your hard work today! As the wash-up nears its end this family-run, long-established shop
supports the locals while conveying Kōnan
City’s charm through its food !

0:00　愛媛）穂の里
地図　https://maps.app.goo.gl/HhFPs8GdeheGVU8N6
住所　愛媛県大洲市西大洲９４２−５
URL　https://youtu.be/ZGOr3McBBhY

32:19　愛媛）ザ・ごはんやさん
地図　https://maps.app.goo.gl/emnNj1qHHSFTnbnE7?g_st=com.google.maps.preview.copy
住所　愛媛県西条市玉之江536―1
URL　https://youtu.be/hBjC7YD121E

1:07:33　香川）柳川製麺所 やな川うどん 本店
地図　https://maps.app.goo.gl/WvnK18GuKexmKNar6?g_st=ic
住所　香川県観音寺市観音寺町 甲２８１４
URL　https://youtu.be/te_sZir3cEA

1:35:02　高知）とさを商店
地図　https://maps.app.goo.gl/8Yn3zg9QYeRjoezz8
住所　高知県香南市赤岡町４７６−４
URL　https://youtu.be/bud7lmfQEXE

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