２.８坪 激狭店舗で６００杯が爆売れ！病気に負けない明るいワンオペ店主が働き回る。

２.８坪 激狭店舗で６００杯が爆売れ！病気に負けない明るいワンオペ店主が働き回る。

Super cramped at just 2.8 tsubo, yet
selling a whopping 600 bowls!
“Nanten” Owner: About 2.8 tsubo? It’s packed tight . “Kake Soba” Just 350 yen! My limbs are disabled due to a rare
disease . Honestly, I was told I might be bedridden for 2-3
years at worst and could never run a shop. But it’s a miracle! The signature dish is “Niku Soba” – the generous meat topping is a delight.
The famous “Niku Soba (Double)” Nagasaki, Toshima City, Tokyo Right outside the North Exit of Shinamecho
Station on the Seibu Ikebukuro Line A standing soba shop that draws up to 600
customers a day. “Nanten” The ultra-compact 2.8-tsubo (approx. 9.2
sq ft) interior has a nostalgic charm. Featured on TV , it was voted Japan’s best
standing soba shop. Up to 600 people visit daily and on New
Year’s Eve, a staggering 1,600 come. Crawl under the counter to reach the
kitchen . The kitchen is just as compact as the
dining area . President Yuasa-san (60) prepares for
opening , meticulously cleaning the shopfront and
wiping the floors . Prices start at 350 yen for kake soba ,
a welcome bargain in these times . Nanten doesn’t offer large portions of
noodles. Instead, customers can get a second bowl
as an “okawari” (refill) for 350 yen. This conscientious service allows refills
on all items for 350 yen . For meat refills, you get a “mini meat”
portion. If you want a regular-sized meat serving,
you can order it for an extra 50 yen . The shop will open soon . Business hours : 5:30 AM to
1:30 AM. ~Until 10:00 AM, one raw egg or
soft-boiled egg is complimentary. Kake Soba: ¥350 Wakame Soba: ¥450 Mini Meat: ¥500 Meat: ¥550 Double Meat:
¥700 Popular Topping Menu Refills ¥350 (for the customer only ) Table Condiments : Shichimi pepper, Fried
Dough Balls. Normally opens at 5:30 AM, but today it
opens a bit earlier. Customers arrive promptly . An order for Meat Soba comes in. Warm the bowl. Add plenty of meat , well-marinated with
flavor . Pour in plenty of broth . Add the complimentary warm egg. Top with green onions . The signature
“Meat Soba” is complete. Delicious soba available from early
morning is a working man’s ally. An order for Tempura Udon came in . The complimentary egg service until 10:00 AM
allows you to choose a raw egg . The
complimentary raw egg . Top with green onions . Tempura Udon is
complete . (Complimentary raw egg) Customers kept coming in. An order for Kake Soba came in . Kake Soba (Complimentary soft-boiled
egg) In these times , 350 yen for plain soba is
a joy. First, take a big sip of the broth . Slurp down Nanten’s original soba
noodles . It tastes like happiness beyond
its price. Even after finishing the noodles, savor
the broth thoroughly . Clean your plate and leave. Customers come in as if drawn in. An order for double meat soba comes in . Even during the busy cooking, the owner
greets customers cheerfully. The amount of meat in the double is
incredible… Double Meat Soba (with a free soft-boiled
egg) The mountain of meat is incredible —you
can’t even see the soba underneath ! Customer who ordered Meat Soba Double: It was incredibly delicious. I came here
for the first time today . While many Tokyo soba places have quite
rich flavors, this one is incredibly light. I thought it
would be really easy to eat even in the
morning . It was fantastic . Staff: How many tsubo
is the shop ? Owner: About 2.8 tsubo, I guess . You can’t even fit one car in here. On New Year’s Eve, the shop gets busy , so
two people work, but it’s packed tight . Owner: We started with just the two of
us . We hadn’t planned on opening a soba shop, so we decided to find a location first and
figure out the business later . My partner lived near Shinamecho, so we
came to look . I asked, “What should we do near the
station?” and thought hard . I thought a standing
soba shop would be good. When we saw inside, it was incredibly
narrow. When we discussed, “Can we even do
this here?” my partner , who was doing construction
work at the time , said “We can barely make it work . (Capacity)
maybe 4-5 people ?” ” We’ll have to keep customers moving,”
we said . After that, it was all thanks to our
suppliers. The butcher does the pork right in our
kitchen , and lots of places help us out. An order for curry meat soba comes in . Owner) Excuse me for a moment . We use every inch from end to end . Top it with the complimentary soft-boiled
egg and green onions, and the curry meat
soba is complete. (Service: Warm Egg) Curry udon order comes in . Owner: ” We make it by diluting the
noodle broth , so it’s not spicy . They say adding shichimi pepper makes it
tastier. ” Top with the complimentary warm egg .
Curry udon complete. Curry soba order comes in. Curry is a limited item until May. The chilling process has to be done here, so it’ll probably be available in summer
too . Curry … Owner: The temperature inside
gets 2-3 degrees higher. Considering bodies in midsummer heat, we alternate between chilled and curry. Once the curry runs out and the chilled
noodles finish , we’ll start serving curry
again. Curry Soba 450 yen (Menu until May) The sweet curry with rich broth clings
perfectly to the flat noodles…
delicious! Pop the soft-boiled egg and mix it in for
a rich flavor . (Owner) Plus, I add meat to it, so it’s super delicious. My absolute favorite ! I got it topped with meat! The sweet-savory meat is pure happiness .
It adds even more umami to the curry –
it’s the best! Eating it with the curry soba makes for a
super filling, perfect breakfast! An order for Meat Soba (Chilled) comes in . Complimentary soft-boiled egg. Choose scallions , wasabi, or ginger . Meat Soba (Chilled) is ready .
(Complimentary soft-boiled egg) Mix in plenty of ginger, then grab a piece
of meat and dig in! Next, take a big bite of meat and noodles
together. The refreshing broth paired with the
sweet-spicy meat is irresistible…! Top with fried tempura bits from the
table. Drench it in broth and eat—it’s delicious
again…! Savor every last drop and clean your bowl! An order for Curry Udon (with double meat)
comes in . Next, an order for Meat Curry Soba
arrives. The noodle maker has arrived . The noodles are custom-made for Nanten . Owner) This is meant to be half the
width of ramen noodles . When eating with meat , square-shaped
noodles don’t cling well. After trying various shapes , we settled
on these flat noodles . The udon noodles are also custom-made. Inspired by the soft noodles from school
lunches , they’re an original noodle you
won’t find anywhere else . Owner) The udon shop owner was really
surprised! When I said the (udon) image was “school
lunch soft noodles,” they were like, “Huh!?” They don’t have molds for soft noodles,
right? They bought the mold for us. It’s our udon, but I think it’d be
delicious with meat sauce too . Rice balls have arrived . We’ve started selling rice balls and
inari sushi. The noodle shop owner seems to be eating
soba before heading home . Delicious soba gives me energy to power
through another day . 7:00 AM . A line starts forming. Customers arrive one after another. The owner handles orders with fluid
movements , one after another . Owner) I can’t put any strength into my
hands anymore… My limbs are… I have a rare disease that
makes me disabled. Actually, I get tremors. It’s one of the designated rare diseases :
“Chronic Inflammatory Demyelinating
Polyneuropathy.” So when it gets busy , I lose strength in
my hands . When I was diagnosed 18 years ago, they said I’d end up hospitalized at Keio
Hospital for two months, and worst case,
I’d be bedridden for 2-3 years , never
able to run a shop again. But it’s a miracle! The shop owner’s bright voice rings out. An order for meat soba comes in . (Extra
wakame, soft-boiled egg service) Next, he prepares a double meat udon .
(Soft-boiled egg service) Staff) What was ordered? Double meat udon. It was delicious! The broth is light, but with plenty of meat, it was well-balanced . The atmosphere is nice too , kind of retro . Thank you!
It was delicious! This gentleman savored the soba broth, looking like he enjoyed it , drinking it
all down and finishing every last drop . Thank you for the meal! Thank you! Owner) I had experience cooking, but I hadn’t researched standing soba
shops at all . There was a soba place I used to
frequent . “That broth is really good, huh?” he said.
So he and his partner went there every
morning, noon, and night for two weeks
straight . When they got home , they tried making it themselves ,
experimenting with the soup base.
Eventually, they perfected a broth they
thought , ” This is it! ” But if they taught the recipe to
part-timers , the whole thing would be
revealed . So now they collaborate with a major
manufacturer to produce it as a private
brand. Customers kept coming in. Orders for meat soba (with extra kimchi) orders come
in. Extra kimchi. Complimentary raw egg. Men in work clothes come in droves to fill
their bellies. Despite the exhaustion from the busyness,
the owner strives for cheerful service. The place bustles with working men . During the brief lulls when customers
stop coming, he prepares and restocks the meat. Preparing meat takes about 80 ~100kg
of meat is used daily During the busy New Year’s Eve
period, they use a whopping 300kg. The
owner works tirelessly and silently. Customers arrive . Nanten also offers takeout. Many
customers were seen using it during the
interview. This man also orders takeout. A takeout order for 6 servings comes in . Owner: Takeout varies by day, but s
about 50 to 100 takeout orders daily. Takeout seems
popular among women working at nearby
companies. He swiftly prepares a 6-serving takeout
order alone . In no time, the takeout for six is
complete . Customers keep arriving . An order for meat soba (with added nameko
mushrooms) comes in. The customer who ordered meat soba (with
added nameko mushrooms) says, “I’m a greengrocer . I delivered vegetables and had breakfast .” Staff: “What do you recommend?” Everything is delicious! Filling your belly with tasty soba gives
you energy to power through the day . Handling orders while simultaneously
washing dishes. Staff) What’s the highest number of
customers in a day ? Owner: About 1,600 people . Staff: That’s incredible. New Year’s Eve is obviously packed. There’s a line of 30-50 people all night . Except for New Year’s Eve , regular
operations are one-person shifts. The owner sometimes comes in on busy days
or to let employees rest . The 24 hours are divided among three
people, with an 8-hour shift per person as
the base . Even though it’s called operating hours, ( the 4 hours between closing and opening)
are spent cleaning and prepping, so it’s effectively 24/7 operation. After finishing the morning shift , the
owner comes back to let the staff take
breaks . Even while standing in the kitchen, he handles his core duties as the company
president . Owner) There’s no Labor
Standards Act for business owners . An order for wakame soba comes in. An order for meat soba comes in. It hasn’t changed since we first opened.
“Meat Soba ” Owner) We used to go to a soba shop to
eat meat soba. That shop had a standard amount of meat. I’d eat it thinking, “If only there was
more meat in this, it would be perfect.” So I decided if I did it (at my own shop),
I’d do it that way . But then the cost didn’t work out . Ordering Meat Soba Double . Meat Soba Double 700 yen (Soft-boiled
egg included) The mound of double meat is delightful ! The balance between the light broth and
the savory, sweet-and-salty meat packed
with umami is perfect! Pop the soft-boiled egg… Mixing it with the meat makes it
incredibly delicious! The special flat noodles cling perfectly
to the broth… so tasty! The seasoned boiled egg on the table ? Soak it in the broth for even more
flavor! During the brief lull when the shop calms
down , the owner cleans the counter , restocks
the noodles , working nonstop . Owner: “I
don’t have the strength to tear open the
noodle bags, so I just make slits. It’s just a sick person’s trick .” Staff: “Even so, Mr. Yuasa, it’s
amazing you keep standing in the shop like
this.” “I don’t really want to stand, though,” he
said with a happy smile . Staff: How many years have you been in
business? Owner: About 28 years now. Combining the house loan and shop debt ,
it came to around 70 million yen. The costs were insane, and I almost went
under . I worked part-time on weekends because
it paid well . (Then ) I’d skip sleep to run the soba shop or
To let three employees rest, I’d work 24
hours straight alone . I did stuff like that constantly . No wonder my body broke down after years
of it. Now we have about six staff. After I got sick, I realized that wasn’t
sustainable. We revised the prices, got things somewhat back on track, paid
off the debt, and now we’re fine . Staff get full two-day weekends plus one
or two three-day weekends a month. No Showa-era tough-guy mentality here. It ruins your health . Staff) You’re turning 60 this year? Owner: I’m 60 this year. After 28 years in business , kids who were babies come back married,
bringing their own children . Looking back, it’s gone by in a flash. For 28 years, consistently loved.
Experience a bowl you can only savor here! 4-min walk north from Mukogaoka-Yuen
Station , Noborito, Tama Ward, Kawasaki
City, Kanagawa Prefecture . Established 2009. Sō adjusts room temperature to maintain
consistent udon-making conditions. A day in the life of one of Kanagawa’s
most popular udon shops. Niboshi (dried sardines) arrived from
Ibukijima in Kagawa . So today we’ll also taste those niboshi . To pursue flavor daily, We change
ingredients depending on the season We extract kombu broth using a sous-vide machine. Sous-vide, right? We simmer the kombu at 62 degrees for 1
hour and 20 minutes. Off to the gym for my daily routine . Staff: How much do you train? About 7 days a week. I go at lunchtime too, so maybe 10 times a week . I’m a trainer. Eating is my job , so I inevitably gain weight . I try to at least get lean around
summer. But then, once summer ends, I start testing new oil noodles , meat
udon, and all sorts of things, so I start gaining weight again. It’s like this every year . We have permission from the gym to film . Staff) How long have you been training? About seven years ago, I guess . Everything’s planned out . Staff) Do you design it yourself? Yeah , I set the basics first—the weights and reps—then change them every nine weeks . Staff) Does it relate to running a udon
shop? Not really. How about if it’s useful ? Useful? Useful ? I guess it’s about sticking to what you
decide . It connects mentally, you know? Yeah. Running a shop requires stamina, so I figured it’d be better to get it in . The noodle-making specialist arrives .
Having the same person do the work
eliminates flavor inconsistencies . Staff: Do you always handle the
noodle-making? Yeah, that’s my specialty. I see . Yeah, I don’t do anything else. I finish making them and then head home . Staff: What were you doing before
starting this shop? I worked at a Japanese restaurant . What made you decide to open a udon
shop? Sanuki udon shops were really popular back
then , and the movie UDON was a hit, so I guess I started out of curiosity. You’ve become a really famous shop in
Kawasaki , right ? Yeah, thankfully. What do you think made
that happen? Well, Originally, we had almost no customers. It was so bad we did half-price sales. Even then, no one came . Eventually , we started serving things like curry rice
and beef bowls during lunch . Still, no customers. When I thought about how to get people to
come, I realized that even in the mountains of
Kagawa, places that get customers do get
customers . So I decided to simply aim to
be the best udon in Japan . Not about creating a unique feature, but really pursuing the fundamentals When making the saltwater, if you don’t prepare it the day before , the salt doesn’t mix evenly. So I’m making the saltwater for tomorrow
right now. When making this, adding this nigari changes the smoothness and texture . Some people say the udon used to be
tastier back in the day . Salt back then was less refined than today’s salt . So when you add magnesium or nigari
components, and experiments actually show data where
the texture improves. But using good salt is incredibly
expensive. So instead, we’re experimenting with
adding just the right amount of nigari . We could just put the water in here too,
but we make tiny holes to help it mix more evenly and gently . For udon flour, the most important thing
in noodle making is the ratio of salt to water. In summer, we increase the salt and reduce the water. Doing that the water and salt requirements for the
flour change between summer and winter . Since it’s food , I prioritize keeping the internal
temperature as uniform as possible over
workability . I aim for consistent salt concentration
and similar moisture levels . I don’t
trust myself, so I collect tons of data .
I log everything —broth, salt
concentration, everything. After kneading, we press the dough into
cylinders. We press the dough once , then stretch it
further stretched again. It’s stored in bags . Staff: Is it difficult? It’s not difficult per se, but even when using the same quantities
every day, it still turns out different. That’s what makes it tricky, or rather,
interesting . It feels alive. There’s a classic rule in Japanese cooking
that says kombu should be prepared with
soft water . For making kombu dashi, you remove it before boiling and add bonito flakes just before it boils –
that part is fine. But traditionally, Sanuki udon involves putting niboshi (dried sardines)
and kombu into the water together . We did it that way for over ten years . But actually, when you add niboshi, mak es the water lean toward hard water. That prevents the kombu from fully releasing its flavor. I recently
realized that preparing them separately
actually brings out the kombu’s umami much
better . By preparing them separately , you end up combining an incredibly rich
niboshi broth with an incredibly rich
kombu broth . This creates a better contrast in
flavor. You can clearly tell which ingredient
isn’t coming through well , making it easier to adjust . Between making dashi, we wipe down the
tables and taste-testing while adding the
seasoning mixture . Staff: Do you change ingredients
frequently? Ingredients do change. Is there a reason you alter the flavor? The flavor changes completely, and it
feels unbalanced. For example, my absolute favorite is broth made only with large
dried sardines and kombu. But if I only used that , it wouldn’t work if the kombu was bad or
the sardines were off . If the sardines have a bitter taste or are astringent, they’re unusable. So, I try to add more ingredients to balance it out. That’s why the sardines were so good this
time. The niboshi from Ibukijima—fishing season just opened, so
we got a fresh, high-quality batch. That’s why there’s more niboshi this time. Is it about pursuing the
absolute best flavor each day ? Yeah, Exactly . It’s about the customers, you know? Like when they bring their
family or girlfriend . You can’t let them down, right ? So I always give it my absolute best that day . Otherwise, I’d be
too scared to serve it . The owner’s
dedication to maximizing the flavor of
carefully selected ingredients. The owner tasting the impurities . It’s a bit of a fine, creamy foam . It’s not necessarily a bad thing, but I do remove it. The scum right before boiling must be skimmed off without fail. The way the scum forms changes quite a
bit. This is mackerel, horse mackerel, and
horse mackerel . Plus skipjack tuna. I thoroughly remove the scum that comes up
first. The kombu after extracting the broth. The flavor is completely gone . Perfect. This is smooth right now . No thickness. When this combines with the calcium from
the dried sardines , it thickens. Checking the kombu broth flavor . Yum. Why does this (dried sardine broth) changes significantly the moment you add
it . Let it cool completely to solidify the thickness, then remove it. These small sardines are packed in , so the salt content gets really high . Even without adding salt, the salt
concentration rises significantly, so I’m skipping the salt today. The broth has a great aroma, so I want to stop this process quickly . The aroma is escaping. When you do this , foam remains. That’s the thickness forming . This is the kombu’s alginic acid When the broth cools… earlier it was all fluffy and spread out , but now it’s solidified enough to remove. Making 8 liters of broth for lunch
service. Recording the salt concentration of the
broth . 8:54 AM Breakfast . Staff: Is this a
bento your wife made? No, I make everything for myself. I make sure to eat well and stay energetic
so I can serve customers at my best . Making the udon dough. Smooth-textured flat udon noodles . Fresh Udon Set: 1000 yen for 3 servings
. Fresh Udon Set: 1000 yen. Boiling time: About 10 minutes . Staff) Does the time change daily? Yes. Yesterday it was 9 and a half minutes, so I wrote 9 and a half minutes , but the udon on the day of the interview was
firmer than yesterday’s. I don’t miss the
small daily changes. Small udon 400 yen. Mini tempura rice bowl
set 750 yen . Specialty : Umbrellas & Sun Umbrellas. 10:08 Noodle making complete. We use premium rice from Akita Prefecture
(Milky Princess). We use incredibly delicious rice. We get it fresh from the producer, just
milled . We order everything, try all the local rice too , and pick the tastiest one . This is the sauce for the bukkake udon . And this is the sauce for the kake udon . It’s a light soy sauce-based sauce. If we don’t chill it, the color oxidizes. We can’t expose it to light , and it can’t get warm either . The color is really important. The owner’s wife cuts the chicken thigh for the tempura.
chicken thigh for tempura . For the chicken tempura, we
use yuzu pepper , salt and pepper , tempura batter , and tempura crumbs. The table-top
tempura crumbs , tempura crumbs, dashi soy
sauce, shichimi pepper, salt, ginger. Sorry about running the dishwasher. Staff) It’s totally fine. I heard there was a time when no customers
came at all . Yeah, There were times we couldn’t even pay
salaries . Like, “Oh no, what do we do?” Vegetable kakiage fried to order. Tamagoyaki tempura . Maitake tempura that comes with kake udon
. Maitake is incredibly delicious when
fried as tempura. Large chicken thigh tempura. I get nervous lol. Gently drop it in so the batter doesn’t
peel off . Chicken tempura . To make the meat fluffy and the surface
crispy , we double-fry it. And for the egg, we fry it again to make the
surface crispy. so the inside becomes really creamy and delicious. I deliberately do this for these two. Kyoto Kujo green onions . Prepare water for customers waiting in
line . Ice. Set up two fans. Boil the udon noodles to be ready for
opening time. Ticket machine next to the entrance. Chicken tempura bukkake 800 yen. Vegetable
tempura udon 700 yen. Large portion 150 yen. Chicken tempura
rice bowl 400 yen. Counter seats 9. Open kitchen. The first customers start lining up. They sit on chairs waiting for opening. The line grows in no time. We boil udon in batches, timing it to the
flow of customers . Alright, opening now . Yes, please. Open at 11:30. Seats fill up, and the line immediately grows . Would you like warm broth? Understood. Order for chikuwa tempura udon. Fry the chikuwa tempura. Prepare the hot broth. Drain thoroughly. Raise the udon within 5 seconds of the
timer . First, We start with the broth. My wife and I run the shop together. We
call out to coordinate . Green onions, maitake tempura. Sorry for the wait. Your udon will be
served first. The chikuwa tempura has arrived too . First, savor the broth . Slurp the udon. Bite into the chikuwa tempura . The freshly fried, crispy chikuwa
tempura is the best… The chicken tempura is double-fried before
serving. Large serving of bukkake udon . Top with green onions, bonito flakes, and
lemon to finish! Large chicken tempura bukkake udon . Staff: How’s the flavor? Well, the taste… I can’t find any word other than ” amazing.” The chicken is just incredibly
delicious . Juicy chicken thigh tempura seasoned
with yuzu pepper . Eating it with the udon is insane… Add the shrimp tempura bukkake too. Shrimp
tempura . Here’s the chicken bukkake and the
shrimp tempura bukkake. Sip the broth rich with dashi umami. Delicious. So good. Such a big (shrimp tempura)… Dip the shrimp tempura in the broth and
take a big bite. A couple arrives. They hand their meal
tickets to the counter . Next up, chicken and maitake mushroom
buckwheat noodles . Tempura fried to order. Rinse the noodles in cold water to remove
the slime. Calling out the next order. Maitake tempura, chicken tempura. Sorry to keep you waiting . Here’s the
maitake buckwheat noodles and chicken
buckwheat noodles . Slurping noodles . Add tempura bits. Slurping heartily! The couple’s well-coordinated teamwork
Serving the udon and tempura together
whenever possible. Smooth, chewy, and firm udon noodles. Mixing in the seasoned egg tempura makes
it perfect… Customers clearing their dishes. Excuse me . Thank you very much. Thank you. Wipe down the seats immediately and seat the customers . 11:45 AM . Countermeasures against the heat: cold
water, parasols, and fans. The shop’s
consideration is amazing. Check the udon’s taste. Adjust the boiling time during business
hours based on the noodles’ condition . Noodles are ready! Perfect for hot days. The Bukkake Udon is
the owner’s recommended bowl . Sorry for the wait, here’s your Chikuwa Tempura Bukkake and
your Bukkake Udon set. Customers keep finishing every drop of
broth. The owner also restocks energy drinks in the fridge. Tempura chilled in the
refrigerator. Techniques for achieving a crispy batter . Two Chikuwa Tempura Bukkake Udon coming
right up! Flavored egg topping: 100 yen For the customer who ordered the flavored
egg, here’s your udon and egg. Here’s your chikuwa tempura bukkake, sorry
for the wait . Mix tempura (chikuwa tempura, maitake
mushroom tempura). Here you go , large MIX bukkake with
flavored egg. Chicken tempura bukkake udon. The maitake mushroom bukkake udon has
three maitake mushrooms. Maitake tempura pairs well with the salt
on the table . Mix Tempura (Chikuwa Tempura, Maitake
Tempura) Sorry to keep you waiting . Here’s your
large MIX Bukkake . It’s a large MIX Bukkake. You know how fried stuff at chain places
is kinda soft? But ours is super crispy. Totally
different texture , really interesting . Next up , customers waiting. Excuse me . Owner: My apologies . Thank you very
much . Yes, thank you for your meal! Three guests, sorry for the wait. Please take the three seats starting from
the front. We’ve already confirmed your orders, so
service will be smooth from the moment you
sit down. Small Kake Udon . Two guests, sorry for the wait. Please take the seats on the front side . Sorry for the wait, customer ordering the Ebi Tempura Bukkake . We’ll start with the udon. First up is the
Chikuwa Tempura Bukkake . Here’s the Chikuwa Tempura and Ebi
Tempura. Sorry for the wait. Two guests arrived. Ordered
Hiyashi Udon. Making chilled udon: Season the noodles with a white soy
sauce-based tare . Pour cold broth over it. For cold udon, the broth tastes slightly
diluted, so adding tare enhances the
umami. Sorry for the wait . First, regular-sized cold udon. Here’s the small cold udon.
Sorry for the wait. The wife washes dishes during breaks . 12:23 . After that, the two of them diligently
handle orders . However, the line kept growing Customers worried about the water
temperature under the blazing sun… Cold ! Delicious! Thank you… Yes, Large Kashi wa Bukkake with eggplant
and seasoned egg tempura. Eggplant tempura. Eggplant too . You know how some places make cuts in it
like octopus ? I just can’t stand how greasy that makes
it. The part of eggplant that absorbs the
least oil is when it’s quartered . When you eat a whole eggplant quartered ,
the skin remains. So you make cuts in the skin, but then it absorbs oil . That’s why I make thin, crisscross cuts just on the
skin. That way , it doesn’t absorb oil and has a better bite . That’s my conclusion, but I don’t see many places doing it. We serve around 230 customers daily . On weekends, the udon sells out within
4-5 hours of opening. Shrimp tempura, maitake mushroom tempura,
shishito peppers. Mini tempura bowl. Pour
the sauce over it and it’s done! Mini Tempura Donburi Set 750 yen. First, slurp the udon. The shishito peppers have a nice
bitterness. The maitake tempura with sauce is
insane… Extra Large Udon +250 yen . Extra Large Chicken Bukkake Udon. 14:17. Making Kama-tama Udon . Mix the egg into the freshly boiled udon. Finish with an extra egg . Top with green onions and it’s done! Kamatama udon arrives. Enjoy with the soy
sauce dashi on the table . Luxuriously uses one whole egg yolk and
one-third of a whole egg. Enjoy the rich
flavor . A trio in tank tops arrives . Staff: “Do you come often?” “About once a month , I guess . It’s close, we live in the dorms over
there .” “What club are you in?” Judo. What do you like about this place? Everything , really. It’s the best. The tastiest I’ve ever had. They devoured the extra-large udon and
tempura in no time . Eating Mr. Sō’s udon fuels their judo
practice . The owner gave them water. Even the
water to wash down the udon is delicious. A ticket machine accepting 10,000 yen
bills. Chicken Tempura Udon 800 yen. Chicken Tempura Udon 800 yen . Happy to see a few maitake mushrooms on
top!
The rich aroma of the broth whets your
appetite… Thick, chewy udon noodles soaked in deeply
savory broth . Generous tempura portions. Moist, tender chicken thigh meat .
Refreshingly delicious with yuzu pepper! Closes at 3:00 PM. After spending time at this popular udon
shop, I definitely understood why lines
form. Established 1994. “Okutone” Maitake mushroom tempura soba is a
signature dish since opening. A popular standing soba shop in the
salaryman district of “Shinbashi” . Japan, Tokyo 4:00 AM A day at the standing soba shop Opens at 7:00 AM Maitake mushroom tempura soba 490 yen Tanuki udon 430 yen Kamatama soba 380 yen

0:00　東京）南天
地図　https://maps.app.goo.gl/9LxViRr9r1CHH4UL8
住所　東京都豊島区長崎１丁目２−２
URL　https://youtu.be/LcnCHe7SLHw

29:40　神奈川）宗
地図　https://maps.app.goo.gl/xLQvtyadzSLr2Hxw8
住所　神奈川県川崎市多摩区登戸１８８３−４ グランメール遊園1F
URL　https://youtu.be/hxFKeZOj4Mw

1:11:58　東京）そば うどん おくとね
地図　https://goo.gl/maps/db36VkYRw1wh8C1g8
住所　東京都港区新橋２丁目２０−１５ 地下1階 新橋駅前ビル1号館
URL　https://youtu.be/wqyEpvL1gHw

#うどん #そば #立ち食い #天ぷら #関東グルメ

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります