脱サラ女将の営む割烹食堂！羽釜で炊いた手握りおにぎりが最高すぎた。。

脱サラ女将の営む割烹食堂！羽釜で炊いた手握りおにぎりが最高すぎた。。

A 36-year-old beautiful proprietress makes her father’s special
generously-piled handmade 1000-yen bento! Enjoy the ultimate value lunch, all handmade
at ‘Minori Small Dishes Restaurant’ Famous! Handmade Ganmo
So delicious you can eat as many as you want!! Customers are knocked out by how delicious it is Hand-formed rice balls cooked in a traditional clay pot Legendary pickled plums made by a 92-year-old grandmother Five varieties of deeply flavorful oden Running the shop solo while chatting with customers! The atmosphere is really great too Landlady) Sorry, we’re out of rice… I really got sick from the job. The reason behind the landlady’s tears…
To the main story Kubo, Onomichi City, Hiroshima Prefecture 20-minute walk from Onomichi Station Established 2024
Small Dining Restaurant Minori A restaurant run by a beautiful proprietress Owner Ms. Imai (36 years old) Unlocks the door while holding a shopping basket These are the ingredients I bought 7:36 Lights turn on Kitchen and counter Begin cleaning Can I drink sake? (S) Please spare me. Changing into an apron Feeding the cat Onomichi Everyone dotes on the cats Cat food Kombu soaked since the day before Start preparing the dashi Bonito flakes Remove the bonito flakes once they sink Remove the bonito flakes Using Onomichi Marujo bonito flakes Oden broth complete Rice for bento Washing the rice Cook rice with hydrogen water Anpanman’s March plays Signaling that hydrogen is flowing Music plays, but For some reason, it’s Anpanman Add water Set it in the rice cooker Make shumai Steam Pack rice into lunchbox Sprinkle sesame salt Green bamboo leaves (aosasasa) Decorations for the bento The shumai are done Shumai complete Arranging in the bento Making simmered konjac Cut slits into the konjac I do this
to help the flavor soak in Customers compliment me on it quite a bit. They say it’s carefully prepared But this is the thing That extra step to really let the flavor soak in. Cooking sake Soy sauce Sugar Heat on the stove Bonito flakes Konjac stew complete Arrange in bento box Prepare sweet potato fries It comes with one side dish for lunch I’ll put it in the bento too Put the sweet potatoes in the pot Mirin Soy sauce Sugar water cover 10 minutes later Put it in a bowl You make sweet potato fries without frying them, you know. Sweet potato fries complete Arrange in the bento box Preparing sweet potato fries for the shop Keeping it as simple as possible They say putting in the effort
means putting your heart into it Rather than just putting in the effort with cooking
　 I try to put my heart into it. (Su) Are you from Onomichi, Imai-san? It’s a place called Tajiri. My dad grows
really delicious vegetables. Every time he gave me lots of vegetables, I’d ask my friends, “Wanna go eat?” and treat them. “This is delicious!”
“The vegetables are so delicious!” I was so happy they were complimenting me. I started thinking I wanted to open a restaurant. I started it without telling my dad. Wash the blanched spinach Chop the spinach Sugar, soy sauce Sesame seeds Sesame dressing complete Arrange in bento Make karaage Coat with potato starch Fry the karaage Remove the fried chicken Fried chicken complete Cut into bite-sized pieces Arrange in the bento box Make rolled omelet Crack the eggs The bento ingredients are free-style
and popular with customers Sugar Water Stir Cook the eggs Gradually add the eggs Omelet complete Cut the omelet Since it’s a microwave-safe container, even in the evening Some customers ask for it as dinner as is Because I put so much in
it won’t close anymore Since Dad grew it I’m making it based on the image of
the bento he used to make for me. Roasting the pumpkin. Arrange on the bento box Slice cherry tomatoes Arrange on the bento box Homemade bento complete Bento: 1000 yen
(Bento service suspended until October) A happy bento box filled with homemade side dishes Putting the lid on the bento box The oden broth is ready Cutting daikon radish Today’s lunch reservations: 23 people Peeling the daikon radish I’m 36 years old. When I get home, if I cook dinner again,
my kids will be happy and say it’s delicious. I’m Rei-chan. (When Rei-chan goes to work) They call me the little
young mistress. I got married when I graduated from university. Then I had a baby. A friend of mine worked at an insurance company, and that kid said there was a cake buffet, I went because I was lured by the cake but it turned out to be a recruitment pitch
asking if I wanted to work at the insurance company From my perspective as a parent
they seemed incredibly cool I thought, “I want to work!” I got a job at an insurance company. Pour broth over the daikon radish To let the flavor soak in properly First, cook it in a pressure cooker until done Add daikon radish Make fish balls Cut the lotus root. Reservations required for both lunch and dinner
(Currently no reservation needed) Via Instagram or phone Mix fish paste and lotus root Roll into balls and place in the frying pan Drizzle with oil (S) Concrete. Was the exposed concrete finish intentional? The property was very small to begin with. To make it look as spacious as possible. grill the fish cakes add the grilled fish cakes to the pot the meat’s umami flavor melts out Pour broth over the daikon radish Place the daikon radish in a container 10:04 Make pickles Mix the Chinese cabbage and salt Mix the cucumber and carrot Drain the liquid Press down Pickles with yuzu from a neighbor Refreshing pickles complete This shop’s specialty is ganmodoki We thought we’d make it our main attraction It’s fried tofu, but It’s really satisfying, but you don’t feel too guilty. It doesn’t even have meat in it. Freshly fried, handmade. I thought it was pretty rare to eat I wondered if it was Peel the yam Cut the yam Peel the ginger Grate ginger Egg Fish cake Tofu knead in ganmodoki preparation complete egg for rice balls Peel the shells while pouring hot water over them Remove only the egg yolks Season only with soy sauce to finish Using additive-free Marushima Pure Soy Sauce from Kagawa Prefecture Cook rice for rice balls Add water Cooking with a traditional kettle Cover and light the fire Prepare to open Arrange chopsticks Wipe windows 11:00 Opening Hanging the shop curtain Small Dining Restaurant Minori Most of our reservations come from Tiktok users Closed Tuesdays and Sundays Total of 8 seats Onomichi Ponzu and pre-meal vinegar Onomichi Zousu Ponzu and This is the vinegar we serve as an aperitif vinegar. One menu type. Contents change with the season. Onigiri Lunch: ¥1,500
Choose from 3 types of onigiri fillings
(Lunch contents are currently subject to change) Five types of medicinal herbal tea Bento box: ¥1,000
(Bento service suspended until October) Chef’s Choice Course ¥5000 (¥5500)
Every Saturday night Regular male customer arrives To the seat at the very back Sits down The main order is the five-item oden platter. It comes with one rice ball. Soy-marinated egg yolk Choose between Nanko plum or grilled mackerel (The proprietress) likes the plum Next, customers arrive at the restaurant. A young couple and two women. They take their seats. Menus are distributed. This is the pre-meal vinegar. Fig vinegar It helps moderate the rise in blood sugar
from the food you’re about to eat Egg yolk and Nanko plum and refreshing tea Frying ganmodoki Welcome Three people (two men, one woman) enter the shop All guests for the 11:00 reservation arrive The ganmodoki is fried Ganmodoki completed Choosing egg yolk soy sauce and plum Making rice balls Reveal the rice in the kettle Make rice balls with freshly cooked rice Put salt on your hands The scene of making rice balls is a hot topic Because it’s filmed from below, from that angle My double chin is absolutely ridiculous. I tell the customers to be careful when filming. Filming the process of making rice balls Making them while having fun chatting with customers We ran the Fukuyama Marathon together. You won’t make the time limit anymore. I was told to quit There’s something wrong with that. Making rice balls one after another. Place the egg yolk on top The umeboshi are made by my 92-year-old grandmother who pickles them for us every year Amazing Place the pickled plums on top Scoop oden while grilling mackerel Mustard Oden complete Add the ganmodoki and lunch is ready Bite into the piping hot oden Scoop up the oden Here you go. Sorry
about the wait The spicy thick fried tofu is delicious Dipping the fish cake in mustard and taking a bite The best broth, so juicy you’ll want to come back again and again A faintly sweet, comforting flavor So good lol Probably became famous for its ganmodoki Just to eat this People even line up for it at markets Crispy on the outside, fluffy on the inside. (Owner) Good job, food report. It’s one of a kind. Su) Why do you keep coming back to this shop? It’s the proprietress’s personality. She’s a bit of a natural airhead
which makes her interesting. Sweet potato and pickles Checking the toppings with the customer Placing the pickled plum on top Egg yolk and plum rice ball complete Oden Ganmodoki Onigiri set complete Sorry to keep you waiting
Please enjoy your meal Snap a photo Scoop up the oden Three servings have arrived! Let’s eat !? Yum! Everyone’s local A customer who came in once with their grandma You remember me! The flavor soaks in and it’s delicious. Tasting the rice ball. Delicious Seriously delicious, huh? Wow~ Nice Young… Nice~ 11:31 Making medicinal tea Blending the tea leaves Pouring hot water This brown one is the sleepy one Drink the tea I ordered the refreshing one I’m sound asleep. The ganmo is insanely delicious. I could eat a bunch of just that alone. Compared to ganmo I’ve had before I thought it was totally different Way beyond what I imagined
This ganmo is crazy delicious, right? (S) What kind of person is the owner? (Instagram) I thought, “He’s exactly like he looked in the Reel.” Oh~ that’s good Thanks for saying nice things Refreshed and sound asleep I can’t help but laugh at how perfectly in sync these two are I’ve wanted to come here.
For a long time. I saw it on TIKTOK. And I… Me too. It’s amazing.
Delicious. Su) How was the rice? It was super delicious. But the rice balls were delicious too. I like ganmo. I could eat ten of them Do the dishes in my free time Twinkle twinkle twinkle twinkle Thank you
Easy to remember The customers are so kind, aren’t they? That’s the best part about this place, isn’t it? Pouring hot water Sorry to keep you waiting. Looks like you’ll sleep soundly. Time to pay. Customer) Thank you for the meal.
Landlady) Thank you very much. Seeing them off with a smile. Head to Onomichi’s variety store in high spirits Energy charge complete! Couple leaves the shop I think I’ll go to the cafe I’ll relax at the cafe
for a while Big bro heading to work now Purchased a bento and left the store 12:00 Customer arrives (Staff) Do you get a lot of orders for boxed lunches? This is my first time. My shift starts at 2:30 today. It goes until 10:00. I’ll eat this and do my best. That’s dinner, isn’t it? Lunch and bento boxes for energy recharge The 12 o’clock customers actually show up Three women enter the shop They take their seats. Please feel free to use a lap blanket if you like. A woman casually enters the shop.
She meets up with her friend. Pouring hot water I’m serving hot water. It’s cold right now. (S) Seasonally? Yeah, yeah Instagram-worthy Female customers visiting Many customers come in alone
just dropping by Excuse me from above Making ganmodoki Ganmodoki complete Making rice balls Focus on the process of making rice balls Align the rice balls Place the egg yolk on top Place the pickled plum on top The pickled plum and egg yolk rice ball is complete Ganmodoki Konjac, fish cake, daikon radish
Thick fried tofu, fish paste balls Grilled mackerel To put on top of the rice balls Excuse me from the front
Sorry to keep you waiting Please take your time Making three rice ball sets at once Small side dishes Three rice ball sets complete Onigiri Lunch 1500 yen A hearty lunch menu Sweet Potato with Syrup A healthy dish made without deep-frying The main course is a 5-item oden platter Homemade fish balls by Imai-san The lotus root texture is great and delicious.. Spicy daikon radish When you bite into it, the broth just gushes out The piping hot oden and rice balls are delicious. Making the last set. Place the grilled mackerel on top Oden Onigiri set complete Biting into the ganmodoki Crispy and fluffy, it’s the best At work It’s really good Seems like they’re open on Saturday nights too I’m thinking of bringing my family
here sometime soon. Brewing tea The refreshing blend contains rosemary Enjoy its uniquely refreshing aroma Carefully explaining the benefits while serving the tea Drinking the tea It’s refreshing I can tackle the afternoon’s work The floral scent is amazing It feels quite refreshing Rather than being busy, I can’t do things properly as usual. I get nervous. The customer with the 1:00 PM reservation has arrived. Receive the delivery (Owner) Thank you! Sorry for the trouble.
Thank you. Three women enter the shop Two women, a mother and daughter A couple enters the store. Please come over here for a moment Enter through the back door Ask about the rice ball fillings Three kinds of rice balls Featured in a magazine Opened last August Looking for the page it was featured on in the magazine Photographing Ms. Imai We got proper permission It’s free stock footage This gentleman orders alcohol Pouring alcohol To go with the slightly sweet oden Dry Pour the sake into the sake cup Drink one cup Operating solo from prep to serving Chatting with customers while
making oden and rice balls Oden is ready Receive the rice ball Please enjoy your meal.
The woman beside me took out her camera. Seeing the customer’s action
Mr. Imai converses in seconds. Finished taking pictures, eating oden Thick fried tofu so voluminous it looks like it’ll melt! Her boyfriend is curious about her rice ball Egg yolk rice ball Soy-marinated egg yolk and white rice are the perfect match! Synchronized parent and child Ordering tea Pouring hot water Serving tea You can probably drink two or three cups Medicinal Tea Kirakira
Recommended for those who want to boost their energy Tea time after meals This man orders a bento box The man raves about the bento box He receives his bento and leaves his seat. Have a good day. These three finish their tea and leave the shop This couple also begins their tea time First-year university students Are you university students too? No, not at all. I’m 30. Whaaat! Everyone is shocked by the older sister’s age Paying with PayPay Watch your step Thank you
Have a good trip I saw it on Instagram So kind and cheerful Rice balls It was incredibly delicious. I’m thinking about sightseeing in Onomichi. Su) What brought you here? I saw it on Instagram and thought it looked delicious I invited my daughter It was delicious, and the atmosphere was really nice and fun. They were incredibly cheerful and fun to talk to. Su) Among the dishes you ordered,
which one was the most delicious? Ganmo When I ate it, it was incredibly fluffy and crispy and fluffy I really wanted
to have seconds of the rice balls, but there weren’t any left, so I had One egg yolk rice ball …was gone. Landlady) Sorry about that. Let’s try again sometime. I’ll have an ice cream monaka and head home. Regulars who’ve been coming since the soft opening They always bring us cake Thank you for the treat No
You’re welcome Since this place opened
I’ve been coming here several times I stopped by before work today. The food is delicious, of course, the owner’s wonderful personality
really comes through in the food. I think that’s what makes the food special. It’s like the signature dish here. Egg yolk rice balls (Su) I’d like to hear about Ms. Imai’s personality She’s a beautiful proprietress with a wonderful smile, you see. You can really tell she’s beloved by other customers too. I wanted to promote Minoru through YouTube filming… Regulars who keep promoting Minoru until the very end. I’m going home to make dinner. 15:00 Closing time Su) Which do you think suits you better, your current job or being a life insurance lady?
530 I think both suit me perfectly They’re practically my calling. This is it. He was quite thin at this time. This one. The guy with glasses is Mr. Imai. He was in the young sales division that brought in a lot of contracts. In sales, you have to hit the numbers
they demand of you, right? I took it too seriously I really got sick from the job. When I was depressed, the place called Onomichi and I got my energy back from eating at that shop. I wanted to repay those people. It was so delicious it brought tears to my eyes. That moment saved me. From wanting to serve others
I became a Medicinal Cuisine Master I earned my Japanese and Chinese Medicinal Cuisine Practitioner certification through correspondence courses. (At first) I operated twice a week for a year Regular customers started coming Then when I started selling at markets and such hearing things like “I always see you” or
“I’m rooting for you” made me think I just have to keep pushing forward I really didn’t want to stop here. I did my best. I wanted to let everyone know (from the previous store)
I wanted to announce I thought, “If it stays like this, even if customers come,
they won’t feel any excitement.” It ended up costing about twice the initial plan of 4.5 million yen. We opened the shop carrying a debt of 8.5 million yen. I don’t regret it. Now, every day is incredibly fun. The proprietress even
prepared staff lunches Later, thinking editing would be tiring, I got a steam eye mask Please sleep soundly Thank you My goal is to become a light for Onomichi I want to keep doing this forever and ever. Many moms bring their children
and come in. near daycare centers or elementary schools I’ve developed a dream of wanting to run a deli. I want to support working moms. I make everything with love
and care for our customers. Your support gives me so much strength. I’ll keep doing my best as long as I have the energy. S) Thank you for today. Thank you. 16:09
Locking the door We followed the incredibly considerate and beautiful proprietress Father and daughter working together as one. Queue-worthy ramen!
We follow ‘Chuka Soba Idera’ No unnecessary additions.
A single soy sauce showdown! The menu features only “Chinese Noodles” and “Rice”!! I can’t quit this spiciness The absolute best A huge line for soy sauce ramen that’s the ultimate in simplicity
Continued in the main story… Kasaoka City, Okayama Prefecture 5-minute walk from Kasaoka Station Hon-dori Street, where the old townscape remains Established 2004
Chuka Soba Irehara A Kasaoka ramen shop run by father and daughter 8:30
Shop owner Mr. Idehara and his daughter arrive for work Change into work clothes Light the stove 8:39
Begin preparations Preparing chicken chashu Chicken thigh meat The meat’s pretty good today. Staff) How can you tell? By the size.
By the size and the fat. We’re cooking 10 kilos again today. Ten kilos every day. Cook another five kilos. Staff) What kind of seasoning do you use? Just soy sauce.
Nothing else. Seasoned with soy sauce Chicken carcass Cleaning the chicken carcass 8:58 (After starting work) 7 years Started by helping out on days off like weekends
and holidays Quit my job and started part-time here Noodles arrive from the noodle factory Marushin Noodle Company Thank you very much When you think Marushin, you think these noodles
When you think these noodles, you think Kasaoka Ramen These noodles have a strong wheat aroma No eggs used
Noodles even people with allergies can eat Outside, the rain started falling… This is still too white.
It needs to turn a bit more soy sauce brown. Staff) Why is Kasaoka ramen chicken-based? I don’t know. Chicken, right?
Probably because there was a lot of it. Add the chicken. Lay them out to cool slightly Five kilos of chicken cooked We got to try the freshly made chicken chashu The rich seasoning is delicious! Today’s meat is good.
Because I went to pick it up yesterday. It’s not a butcher shop.
I go to the place where they’re wholesaling it. That’s why it’s fresh. Cook the remaining 5 kilos of chicken. Staff) How old were you when you started the shop? 49 years old. I’ll be 69 this year. 20 years Staff) What did you do before that? I was a stonemason
　 The stone business was on the decline, you see. It was a gamble. Staff) What made you decide to open a ramen shop? I love ramen, you see. At first I tried asking people, but I couldn’t make it at all. I didn’t know how to make ramen itself. At first it was too spicy and the flavor just wouldn’t settle. Then when I went to Kazuhisa, he taught me “Use this to make Mount Fuji, okay?” The chicken chashu Mount Fuji is complete The second batch of chashu is also complete. Preparation complete for a massive 10kg batch of hearty meat. Rainy weather with intermittent showers Preparing green onions Finished cutting green onions Cooking rice Skim off impurities Skim the fat off the chicken Staff) What did you just add? The sauce
The one I made yesterday This is where it gets tricky. It’s all about timing. That’s why the taste is different every time. You don’t get it, so the taste varies. It takes ten years
to get it consistent. Nothing else goes in it.
You can’t fake it. It’s just soy sauce. It’s the 20th year now, though. After about ten years
customers started coming It ain’t easy
Any business is tough The sauce is starting to boil. You gotta time it right. When it’s almost done,
this foam will bubble up like crazy. Then it’ll be like, “Lift me up~”
The sauce will say that “Lift it up~” Alright, then lift it up. The ramen god is right here, you know Taste the soup Give me a lift
　 Come here and listen. The sauce is done. Sauce complete Stir-fry the menma Done Menma complete 11:16
The first group of customers start lining up early The rice is cooked. Preparing the large serving of noodles. 11:22
A line forms before opening. 11:26
Hang out the noren curtain. 11:30 Open for business. Chinese Noodles Itahara Parking lot just a short walk away Go straight ahead 5 parking spaces available Open 8 counter seats Chinese Noodles (Regular) 600 yen
Chinese Noodles (Large) 800 yen Rice 100 yen Customers flood in the moment it opens Filled to capacity in an instant Large Chinese Noodles and Rice Making three servings of Chinese noodles Chicken chashu
Bamboo shoots Green onions Please be careful when taking them. White pepper Slurping noodles, taking a sip of soup
Warming the heart… Here you go. Sorry to keep you waiting. Make four servings all at once. Add the chicken fat. Four servings completed in no time. 100 yen for rice is a blessing… Digging into Chinese noodles and rice A moment of silent focus on the ramen The woman at the counter
Finished the soup in no time A bowl worth waiting in line for… Two people in work clothes and one person enter the shop Three large Chinese noodles are ordered Finishing three servings Chashu pork, menma bamboo shoots The rich soy sauce broth whets the appetite A sip of the broth The soy sauce flavor packs a punch And the chicken, right? It’s delicious. This is my second time. I’d like to come back again. Large Chinese Noodles A pair of men and women enter the shop
They order a large and a regular bowl of Chinese noodles Ramen served at lightning speed just 4 minutes after ordering First, savor the soup Today it’s the large Chinese noodles Soy sauce base with a rich broth flavor. It’s delicious. Thank you very much Finishing two regular Chinese noodles Regular customer I come every week I can’t quit this spiciness It’s delicious Preparing for takeout Wrapping homemade menma Done Takeout customer came to pick it up Cleaning up during a break One bowl of ramen makes me so full and happy… Thanks for the meal Thanks as always
The food was great We’ll be back! Thanks Two men in suits enter the restaurant 12:21
Full again Line forming outside Ramen during a work break really hits the spot Two men enter the shop Two regular Chinese noodles, please. The chashu is delicious, huh? It’s cut into thin strips,
but it’s easier to eat than big chunks Super tasty Finished it in no time! Just two guys dropping by Used to come here often with my dad
Came back after a long time with a friend It’s intense, right?
The flavor is intense. Totally That’s what makes it delicious. The rich broth is so tasty you end up drinking it all. The chicken chashu is delicious too
Not heavy at all The best Here you go This red chili pepper
is delicious. Take a big slurp with the original flavor change. Ordered large Chinese noodles and rice Rice Chinese Noodles (Large)　800 yen
Rice　100 yen Green onions, chashu pork, bamboo shoots
Simple toppings Straight noodles with exceptional mouthfeel Slow-simmered chicken chashu
releases its rich flavor with every bite The rich soy sauce broth pairs perfectly with rice… The concentrated chicken flavor is delicious! You could eat this with rice and soup forever. 15:07
Closing time Cleanup and sweeping begin Dispose of leftovers Restock soup ladles Changing into rubber boots Pouring boiling water to disinfect You gotta do this every day, you know. Staff) Have you been doing this every day since you started the shop? Yeah.
Never missed a day. Polish it until it shines. It’s sparkling now. Floor cleaning I quit smoking too Staff) Did you quit for your health? Yeah
I want to live a long life When I first got cancer, I thought I was done for. Rectal cancer. When I was 56 It was the eighth year after opening the shop I thought the shop was finally getting on track Then I got sick and took 100 days off. (Staff) Weren’t they all waiting for you? They were waiting for me. I got much better. In the ninth year, stomach cancer. During that time, myocardial infarction And also intestinal obstruction 15:54
Cleaning finished after one hour Staff) Thank you for today Staff) What kind of shop do you want to make it into from now on? I want to make it a shop where everyone can come casually. Casually, yeah, you gotta come. Staff) How long do you want to keep it going? Until I die.
　 As long as I can move, I want to keep doing it It’s good for my body too
I want to do it I’ll do my best Thank you Facing ramen while battling illness We followed ‘Chuka Soba Idera’ closely Here you go! Wow! Wow, amazing! The burdock tempura here is delicious!
The best in Hiroshima! I was surprised at first. It’s super tasty, right? Amazing, you can eat it all the way to the end. Even with all this Fuchu-cho, Aki-gun, Hiroshima Prefecture
“Udon no Kamakura” 6:30 AM
Manager Nagata prepares the broth Adding kelp and dried sardines After over 10 years of training
Opened his udon shop in 2015 Beef cheek and shank Simmer the meat in a pressure cooker for about an hour and a half to tenderize it Prepare the saltwater Add salted vinegar Mixing in whole wheat flour to enhance the wheat flavor It’s about to boil, so reduce the heat You can see the whole wheat flour grains Making noodles Use the kombu for the second broth. Add the coarsely shaved pieces first. It’s a blend of three types. Light soy sauce Mirin Carefully skim off the scum to prevent any off-flavors Granulated sugar for the broth I make sure to use the white sugar, not the yellow kind. It’s often used in ohagi and other Japanese sweets, I think it adds a touch of elegance. I use thinly shaved bonito flakes. When I really want customers to taste a deeply concentrated bonito broth, Thin shavings taste great right after cooking, but the flavor inevitably fades away over time. So I use thick shavings like those for soba broth, adding them generously. Even when simmered for a long time, the bonito flakes’ flavor persists. That’s the situation where it’s being thoroughly simmered. When combined with the broth, the noodle surface absorbs the broth. With high absorbency, the surface thoroughly absorbs even a rich bonito broth. We crafted noodles where, when you eat a single strand, the broth rises up with it. I’ve always pursued the moment when the noodles and broth combine to become perfectly delicious. Three parking spaces in front of the shop Chill the finished broth in ice water Knead the udon dough There’s a good machine that comes as a complete set, but I can’t afford it. I’m trying to figure out how to manage with what I have. It’s a trial-and-error process. Let the dough rest We also do oden.
Self-service, 120 yen per piece~ Had breakfast. 9:20
Part-timer arrives for work Making ginger tea to serve after meals Burdock root Yuzu Burdock root tempura Small Shrimp Tempura Characterized by high-water-content aged noodles and rich broth
“Udon no Kamakura” Wood Ear Mushroom Tempura Opens at 11:00 Homemade Large-Sized Kitsune Udon 780 yen
Sizzling Hot Iron Pot Nabeyaki Udon 1085 yen Meat and Vegetable Stew with Thick Sauce
A hearty bowl with garlic to energize you A satisfying selection of rice bowls like burdock tempura donburi and pork cutlet donburi.
The extra effort put into the chicken and egg donburi looks delicious too Bright and clean interior
Counter and table seating Chiku-tama, hot or cold? Cold. Then I’ll have the double set. Yuzu Salt Grilled Meat Udon The stack of burdock tempura is amazing…
Shishito peppers on top, enjoy with curry salt. Here you go! Wow! Wow, amazing! Complimentary ginger black tea and sweet potato tempura The two of you are visiting the shop for the first time It’s delicious. It’s crispy. Making Nabeyaki Udon Asked a regular customer for recommendations Nabeyaki udon Stamina The burdock tempura here is delicious!
The best in Hiroshima! The noodles are alive, so they won’t break. Not overcooked. “Grilled Beef Udon” with beef brisket.
Looks delicious with lots of green onions… Fried mochi udon Tamagodon Fried mochi and egg rice bowl. Here you go. The noodles are soft and delicious. I really love the texture. The two who came to the shop from Higashihiroshima City, an hour away. I was really surprised at first. It’s super delicious, right? Amazing, you can finish it all Even with all this The curry salt is delicious too. It’s the best! “Kake Udon” lets you enjoy the original flavor of the broth and udon noodles. Here you go. Sorry to keep you waiting. Kake udon, right? Here you go. Three customers have arrived. Plum and Wakame Udon Seasonal Vegetable and Shrimp Tempura Udon Pork cutlet rice bowl Complimentary sweet potato tempura
Just because it’s free doesn’t mean we cut corners Here’s your yuzu salt grilled meat udon. Please be careful, the bowl is hot. Making Oyakodon Premium Oyakodon
Happy to have soup included Fragrant and tender chicken
The savory broth and rich egg are irresistible… Making Nikusuta The “Niku Sta” recommended by regulars
Looks delicious with its generous toppings and beautiful presentation… One warm burdock root dish and a burdock rice bowl, right? Here you go. Sorry to keep you waiting. The warm burdock root dish. Burdock root tempura rice bowl Truly impressive burdock root tempura Large Kitsune Udon 1.5 servings of meat and egg, 1.5 servings of zaru udon, please Tonkatsu Kama-tama Udon
Weekday Free Mini Rice Set Zaru Udon (single) and Oyakodon Here you go. Zaru udon. Here you go. Thank you. Miracle Kama-tama Meat Tsukemen 980 yen Please Yuzu topping, wakame seaweed, pork cutlet rice bowl, oden Self-service oden. 12:49 1.5 servings of meat udon noodles. Sorry to keep you waiting. Meat and egg, right? Sorry to keep you waiting. Chicken and egg tempura udon with broth poured over. Grilled Mentaiko Warm Egg Rice Bowl Yuzu Salt Grilled Meat Udon 1050 yen Meat Tsukemen 980 yen Premium Oyakodon 890 yen

0:00　小料理屋 実
地図　https://maps.app.goo.gl/oq1NuckKMJ4DQ6Bj6
住所　広島県尾道市久保2-20-2
URL　https://youtu.be/LUKAVF7HMik

40:02　いではら
地図　https://maps.app.goo.gl/Nto4cJF4iuV5qcnD7
住所　岡山県笠岡市笠岡2827
URL　https://youtu.be/HBBgxQys_wE

1:09:51　うどんの釜くら
地図　https://goo.gl/maps/DomjD88Z6Guu1sBV6
住所　広島県安芸郡府中町大須4-6-6
URL　https://youtu.be/JgCzueL7Ml4

うどんそば 広島 岡山 Udonsoba Hiroshima Okayama
https://www.youtube.com/channel/UCLR62h0m5rvt6qaeScNmBoA

#おでん #おにぎり #広島グルメ