衝撃の爆量天丼！女子大生スタッフが躍動する朝８時開店のガツ盛り豚足うどんそば屋がすごい！

衝撃の爆量天丼！女子大生スタッフが躍動する朝８時開店のガツ盛り豚足うどんそば屋がすごい！

Staff) Looks super heavy! It’s wobbling! A massive tempura rice bowl piled high! Delicious! Our specialty: deep-fried pork trotters in miso tempura over rice Chilled soba noodles and pork trotter tempura rice bowl A wide variety of udon and soba noodle dishes They have quite a few unusual udon varieties It’s incredibly delicious Rich backfat! Jiro-style udon! The huge portions, maybe? It’s delicious. Beautiful college girl staff in action!
We go behind the scenes at “Yoi-hi,” where you can enjoy huge tempura rice bowls. Haguro Shinden, Inuyama City, Aichi Prefecture
Along Prefectural Road 27 Established January 2025
Yoi-hi: Soba, Pork Trotters, and Hot Pot Restaurant Serving soba, udon, pork trotters, and offal hot pot
Also famous for dishes using sake lees Owner Matsuoka (49) arrives for work He ties on a bandana to psych himself up. Staff) The kitchen is incredibly clean. It was just finished
at the end of January this year. Preparing the pork trotters for the next day
Filling the stockpot with water Adding the soaked kombu The restaurant’s specialty, pig’s trotters Since they’re edible pig’s feet All the hair is removed and such to make them easier to eat. This is actually one piece, but they cut it like this for us. Staff) It’s quite substantial, isn’t it? I’d say it’s on the larger side. Add the pig’s feet to the pot
with the water and kombu and simmer 7:33 Dried mackerel People add all sorts of things, but This is the best
I absolutely love it We make the broth for noodles using dried mackerel Staff) How much do you cook per day? About 1.5 liters Or maybe 2 sho. Staff) Do many people eat it with rice? We sell a lot of tempura rice bowls. When four people come in, all four might
order tempura rice bowls, so then the amount of rice
we serve keeps increasing Staff) What’s your best-selling item? It’s definitely the pork trotters. Staff) Have you served pig’s feet since your ramen shop days? No, not at all.
I just liked it myself. I used to go to this place in Osaka called “Kadoya”
and I ate pig’s feet there and thought it was amazing,
that’s when I started making it. Turn on the switch for the rotating light on the outside sign. Open at 8:00 Parking
17 spaces on premises Business Hours
8:00 AM – 9:30 PM (Last Order 9:00 PM)
8:00 AM – 10:30 AM, 2:30 PM – 5:00 PM
During the above times, drinks only are also available. Regular Holidays: None Kasumiso Udon Set: 950 yen
Kakichiku Set: 1000 yen Good Day Set 1300 yen
Luxury Set 1600 yen Chilled Tempura Zaru Soba 1250 yen
Zaru Soba (Single) 700 yen Pork Trotter Tempura Curry Udon 1400 yen
Pig’s Feet Tempura Collagen Udon 1400 yen Special Miso Tempura Rice Bowl with Pig’s Feet Tempura 1700 yen
Meat Tempura Egg Rice Bowl 950 yen Pork Offal 500 yen
Pig’s Feet 1 piece 350 yen~ Salmon Kasu Miso Hot Pot 2400 yen
Offal Kasu Miso Hot Pot 2100 yen Stamina Teppan 2700 yen We also have many additional topping options Morning Menu (8:00 AM – 10:30 AM)
Soba, Udon 600 yen Table Condiments
Sichuan pepper, Tempura soy sauce, Tempura salt, Ichimi pepper About Sake Lees 20 table seats 18 tatami seating Removing impurities from pig’s feet
Boil for 2 hours after reaching a boil Staff) What is this? It’s a rich, sweet soy sauce. It’s an amino acid-based soy sauce. Staff) What is it used for? It’s used for udon noodles, used in tempura rice bowls too Soy sauce refill complete Strain the broth simmered with dried mackerel We hardly get any customers in the morning Maybe five or six people? Of course, sometimes there are none. Staff) Why do you open in the morning? We’re doing prep work. If there’s nothing to do in the morning,
I figured we might as well open. Honestly, since the ramen shop in Komaki was open in the morning quite a few customers came in, so I figured, “Well, why not give it a shot?”
That’s kind of the idea, I guess. Staff) The ramen shop in Komaki
What time does it open in the morning? It used to open at 7:00 AM.
That’s in the past tense, though. Staff) So it’s not open anymore? Yeah.
I was the one running it. Cooling the finished broth with cold water With no customers coming in
Silently continuing the prep work Staff) I understand you run a ramen shop.
Is that correct? Staff) Could you tell me how many locations you have now and where they are? Komaki City, Konan City, and Ichinomiya City in Aichi Prefecture. One franchise location
is in Nakatsugawa, Gifu Prefecture. Staff) May I ask the name of the ramen shop? It’s called “Chicken Soba & Karaage Specialty Shop Ramen Ebisu.”
That’s the shop. Staff) When did you start the ramen shop? I didn’t open it myself,
you see. Originally, I was running it with a senior colleague,
but eventually I ended up managing it myself, So this part is a bit tricky. The first Ebisu main shop opened
9 years ago. In my free time,
I handle communications with each branch. I prepare the morning menu’s salt soba.
I warm the bowls. Heating collagen-rich
pig’s trotter broth Staff) It melts really quickly, huh? It’s a chunk of collagen. It’s different from a chunk of fat, though. It feels similar, right?
The way it melts… Staff) So it’s not as greasy as it looks? You’ll see when you try it,
but it’s not greasy at all. Boiling the soba The dipping sauce for udon and soba noodles
comes in salt and soy sauce flavors, which you can choose when ordering. Place the salt-based dipping sauce,
made from scallops and kelp, into the bowl. Pour in the warmed pork trotter broth. Add the boiled soba noodles
to the broth. Green onions Salt Soba with Pork Trotters Broth 500 yen Includes self-service soft drinks I’ll have it with iced coffee Pork trotter broth soup infused with the savory flavor of pork trotters Special salt-based sauce made with scallops, crab, shiitake mushrooms, etc.
Stimulates the appetite Made with domestic whole buckwheat flour
Soba noodles whose aroma spreads with each bite Light and refreshing, easy to eat even in the morning
127 Includes a drink set
This price is a steal! Staff) Yoi-hi-san
That’s a pretty unusual name, isn’t it? Staff) Can I ask about the meaning behind it? It’s about having a good day, but “Yo”
Yoshida, my friend, and My name is Isao, and and another guy named Hirokazu.
Combining the three of us “Yoi hi” became a thing
That’s one reason That friend of mine, Hirokazu
He set up this shop for us Yoshida is now with me running a restaurant The three of us have always been close friends So the three of us got together
and opened this shop, you could say Staff) That’s interesting. Transfer the pork trotters prepared the day before into containers and get them ready. It’s been a hellish life since I was 32. Since I was 32, I’ve been working at that company
running a ramen shop, For five years, I was really
just charging ahead. I was sent to Tokyo for training After training for half a year, I came back and opened a new shop Back then, my work hours were
from 8:00 AM to 2:00 AM or so. That’s about right, isn’t it? I couldn’t take days off either
because I was doing prep work and stuff I worked almost non-stop I kept losing weight from the grueling work, you know It used to be normal, so that’s why Staff) Was there a reason you could keep going? It was just fun, you know? There was absolutely no pain or suffering. I was just driven by a sense of mission
That’s how it felt I don’t remember it myself, though. Apparently, back in junior high, I told my friends that I was going to become a ramen shop owner. It might be that I was destined to become one.
There might be something to that. Staff) Does that experience help you now? Yeah, I guess so. What I learned from the president back then was… Anyway, you have to keep evolving every day. Making the same soup every day That’s probably how most people think But that president believes
tomorrow has to be better than today That’s his way of thinking. Making various changes
is something I’ve learned to do. Preparing the tempura batter Staff) Do you have any particular preferences for tempura? It turns out crispy
when fried. If it’s sticky,
it just isn’t tasty at all. The quality of the oil
makes a huge difference. That’s the hardest part. Pour ice water into the flour Mix thoroughly
Tempura batter preparation complete The simmering pig’s trotters
have become tender and wobbly. Female staff member arrives for work. Staff) Are you a student?
Female Staff) Yes, I’m a fourth-year student. Staff) So you already have a job lined up?
Female Staff) Yes, I do. Staff) By the way, what kind of job will it be? A nurse. Staff) Are you off today? I’m almost done with college now. I work quite a bit on weekdays. Staff) Have you been working here long? I’ve been here since it opened. About 10 months. Staff) Is it a good place to work? Yes! Everyone is kind, so Place the cold water pot on the table
Cold water preparation complete This is pork head meat. We use it for things like meat udon. That’s a bit unusual, isn’t it?
Head meat and such. Simmered in a rich seasoning
Preparation complete. 10:14
Two men enter the shop. Exchanged greetings with the owner
and headed to the tatami room in the back Order placed immediately Draft beer Place the pig’s feet on the plate Excuse me Pork trotters first, then? With miso sauce. Draft beer, please. Please enjoy the pork trotters with this miso sauce. The instructions for eating are printed on the top of that.
Please take a look if you’d like. How to eat the pork trotters. Making Tempura
Prepare vegetables for mixed tempura Coat thoroughly
with batter Place ingredients into the mold and fry Fry the squid tentacle tempura Fry the shrimp tempura Remove the well-formed kakiage
from the mold Kakiage tempura complete Shrimp tempura and squid tentacle tempura too
Crispy and perfectly fried Freshly fried tempura
Arrives at the customer’s table Here’s your mixed tempura, squid tentacle tempura, and shrimp tempura. Making the Tsukemen Udon Bancho
Heat the broth and pour it into the kaeshi. Prepare the pork trotters Warm the bean sprouts
Add them to the broth Pig’s feet Green onions Dipping broth complete Boil udon noodles
Rinse in cold water to firm up Plated and ready to serve Excuse me
This is the Pork Trotters Tsukemen Udon Boss Female staff handling both cooking and front-of-house duties Hot pot order received Cabbage Onion Maitake mushrooms Carrot Pour the sake lees miso sauce Staff) Does it contain sake lees, miso, and dashi? Yes, it does. It’s incredibly good for you. Staff) Is the broth made from pig’s trotters? It’s Japanese-style broth. They say sake lees are like an IV drip you can drink. Long ago, a master builder
made me a sake lees hotpot and all it tasted like was sake. I absolutely
hated it back then. But someone who used to work
at a Kyoto kaiseki restaurant “No, that’s not true at all.
I’ll make some for you, so please try it.” I tried it and got completely hooked. This is the miso hotpot. Simmering away on the tabletop burner
Finishing up the offal kasu miso hot pot Staff) Mr. Yohi
Do you come here often? Only about the fourth time. Staff) Is there anything in particular you like? Places with a rich menu and delicious food Or maybe places with huge portions? They don’t really serve pig’s feet anywhere else either And they have a wide variety of hot pots It’s delicious Mix the pork trotters soup
thoroughly until it emulsifies. Another female staff member arrives for work
Cutting onions Carefully separating them by hand Even during business hours, they divide tasks
and prepare ingredients Prepare rice and kimchi Make rice porridge to finish Bring to a boil and the rice porridge is complete Offal, sake lees, and miso
Savoring the rice porridge infused with all the umami This is definitely the real deal This is rich! Tempura, udon, offal hot pot
Enjoyed the local specialties of Yoi and left the restaurant completely satisfied Two men entered the restaurant Seated at a table Ordering method: via the
barcode on the table Due to large order
Seated at spacious table Preparing special miso tempura rice bowl with pork trotter tempura Fry vegetable tempura like eggplant and pumpkin Egg tempura Pig’s feet Large pig’s feet
dropped into oil Cuttlefish tentacle tempura Coat chikuwa, shrimp, and shishito peppers
with flour Coat with batter and deep-fry in oil Remove the fried tempura
in order Serve rice in bowls Miso dipping sauce Vegetable tempura and squid tentacle tempura After serving half the tempura
Add miso sauce once Two shrimp tempura Pork knuckle tempura
Plopped on top Staff) That looks super heavy. It’s wobbly. Place the egg tempura, shishito pepper tempura, and fish cake tempura
on top carefully so they don’t fall apart Drizzle generously with miso sauce to finish At the same time, the backfat udon pork dish is also complete. Excuse me.
Here’s the large serving of pork dish with extra garlic. Excuse me
Here’s your Pork Trotter Miso Tempura Rice Bowl The part closest to you is the pork trotter A sip of the broth Slurping down the udon noodles in one go Placed the large pork trotter
from the tempura rice bowl onto a plate Cut it in half
with a fork and knife Then bite right into it! Boil the bean sprouts, cabbage, and udon noodles Coat the noodles thoroughly
with the pepper-spiced sauce Add the boiled
bean sprouts, cabbage Back fat Cheese, tempura crumbs, sweet-and-salty braised pork head meat
Skillfully arrange the pepper Raw egg Green onion Tempura crumbs, minced garlic Dry udon with pork is complete It’s a dry Jiro-style udon with pork, right? Extra raw egg and garlic
Cheese topping, right? Pull the udon noodles
out from under the mountain of toppings… The firm, chewy
udon is rich and delicious! Change the flavor with the Sichuan pepper on the table The refreshing, tingling spiciness
pairs perfectly with the back fat! One male customer enters the restaurant Collagen udon
Orders pork trotter tempura and mixed vegetable tempura toppings Making the mixed vegetable tempura Kakiage tempura completed Pork trotter tempura Pour miso sauce over the pork trotter tempura Make collagen udon
Thicken the pork trotter broth with flour Blend thoroughly with a blender Place salt-based seasoning and dark soy sauce in a bowl Pour in the thickened pork trotter broth Add the boiled udon noodles to the soup. Arrange the noodles. Green onions, pepper Collagen udon
Pork knuckle tempura and mixed vegetable tempura are ready Enjoy the udon coated in rich, thick
pig’s trotter broth Cut the pig’s trotter tempura Pierce it with a fork
and take a big bite After eating a bit
add the pork trotter tempura to the udon! The batter, soaked in pork trotter broth, is delicious! I also dip the mixed tempura into the soup, rich with pork flavor, and savor it… Staff) What are you doing right now? This is for lunch. We’re preparing takeout drinks
to serve to customers. We’re getting them ready. Making staff udon
Pour the soy sauce base and tamari soy sauce into the bowl Dark soy sauce Lard Pork foot broth Pork, green onions Back fat Pepper The female staff’s udon meal is ready Staff) Any recommendations? The female staff recommends
the collagen udon and the special meat dipping soba. We have quite a few unique udon varieties
that are really delicious. Eating the staff udon
and taking a short break. Staff) Is it good?
Female Staff) It’s super delicious. A man and a woman enter the shop Staff) Could you tell us what inspired you to start Yoihi? Originally, I had a favorite
udon shop in my hometown, I had this idea in my head that I wanted to run a place like that someday. Then I came across this property. There were just too many ramen shops nearby. So this time, I took the plunge
and switched from ramen to udon and opened the shop. Staff) Do you get a lot of Jiro-style orders? We get tons of them. Sometimes it comes out so much you wonder why it’s coming out like that. The pork bastard udon without broth is complete. Warm the kasu miso soup and pour it over the udon. Kasu Miso Udon Set Excuse me Kasumiso udon set and
takeout drink, right? Staff) Is there any particular aspect of your cooking you’re especially particular about? Something you don’t see much of in the world. I want to create products with flavors that aren’t out there. The fixed concept of udon and soba up until now Most use Japanese-style broth
but we’re trying to make something
more like ramen I’d love to see new soba or udon
developed like that. I think that’s the kind of menu
we’ve ended up with. The no-soup pork dish is complete Making chilled curry soba
Add kaeshi, dark soy sauce, and curry powder to the bowl Chilled broth Soba noodles tightened with cold water Bean sprouts, cabbage Pork Top with green onions
Chilled curry soba set complete Excuse me
Sorry to keep you waiting Chilled curry soba set, right? That comes with rice. Savor the shop owner’s signature noodles as you slurp them. A man who ordered curry soba
Adds spice with the table chili powder A sip of the curry-flavored soup… It goes great with white rice! The woman savors the collagen-rich soup One male customer enters the restaurant Staff) That tempura rice bowl is huge! Yeah, you’re right. It really needs to look luxurious
to feel satisfying to eat. When you plate it up,
you’re like, “Wow, it’s actually like this?” Staff) So it felt like there was more volume
than expected? Yeah, that’s right. Surprisingly, people often say it’s cheap though. I actually don’t eat tempura rice bowls that often, I don’t really know
the typical price range for tempura rice bowls. I think a normal tempura rice bowl
would be around 1000 yen, but people often tell me
I could probably charge around 1500 yen. But I wonder if it’s okay to charge that much.
I actually feel the opposite way. Tempura rice bowl complete. Excuse me
Sorry to keep you waiting Here’s your regular tempura rice bowl and
takeout drink Here’s your drink for the road. Bite into the crispy fried tempura
Nod in delight at the deliciousness Delicious! Staff) Do you often order the tempura rice bowl? It’s my first time. This is recommended, right? Staff) Do you have a favorite menu item? Soba noodles,
curry udon is delicious too. Staff) Do you come here quite often?
Man) Well, I come about once a week. I switch between udon and soba (when I order). Staff) It’s great that the menu is so diverse.
Man) Exactly! Woman who ordered collagen udon
Even after finishing the noodles, she savors the soup repeatedly Thank you That was delicious She politely escorted her to the entrance. Staff) Is there anything you keep in mind
when it comes to customer service or running the shop? When it comes to customer service, we always put hospitality first.
That’s our top priority. When a customer leaves, we always
go to the door to see them off. For example, if they have luggage,
we bring them a luggage rack. It’s about thoroughly doing the basics. We thoroughly clean the store
to ensure there are no dirty spots. Prepare the Yoi-hi Set
Fry the kakiage, shishito peppers, and chikuwa The popular Yoi-hi Set is complete
featuring three kinds of tempura, pork trotters, and noodles Excuse me
Sorry to keep you waiting Here’s the soy sauce for the Yoi-hi Set soba Takeout drinks can be ordered whenever you like
No problem Here you go. For the pork trotters, please dip them in this
miso sauce. The eating instructions are printed on top,
so feel free to refer to them while you eat. Between serving customers
I’ll take care of the dishes Staff) Good morning. Could you tell me
the concept of your restaurant? From young children to the elderly
We want everyone to come anyone can come.
I want it to be a place Soba and udon noodles attract customers for lunch,
but they’re weak at night, so I want to make it a place where you can drink alcohol too, and a place where everyone can gather.
That’s what I want it to be. As the population ages, and people start to lose their appetite for greasy foods. I think we have a lot of products geared towards older customers,
and I focused on the pig’s feet I loved in Osaka
as the main dish and gradually gathered more things I liked it turned into something incredibly good for your health
so it became a concept centered around
health, beauty, and delicious food Excuse me
The Kasumiso Udon Set, right? Staff) Compared to other Yoi-hi stores, Staff) Is there anything you feel you absolutely won’t lose out on? I have absolutely no fixed ideas about udon or soba, so I can create all sorts of things, With the knowledge I gained working at a ramen shop, combining that knowledge
to create various products I think it gives us the originality
to create things you won’t find anywhere else Excuse me
Pork Knuckle Tsukemen Udon Bancho’s customers And over here
Tendon with egg, right? Staff) Could you tell us
the highest number of customers you’ve ever had? About 150 people, I think.
In a single day, though. Staff) In terms of the types of customers who come,
what kind of people are the most common? People in their 30s to 50s
are the most common, both men and women. Recently, since we started serving Jiro-style udon, we’ve also been getting younger customers
and such. On weekends, it really feels like
there are a lot of families Excuse me
Sorry to keep you waiting Cold soba noodles and
pork trotter tempura rice bowl A man slurping firm soba noodles.
The texture is superb and delicious! He moves the pork knuckle tempura to a plate… Cuts it with a knife and takes a big bite. Stuffs his cheeks with sauce-soaked rice! Finished the pork knuckle tempura rice bowl in no time Finished every last strand of soba noodles Ordered an extra serving of pork trotters! Staff) Do you come here often, Mr. Yohi? Once a week, sometimes more.
I go two or three times. Staff) What do you find appealing about it? The owner looks intimidating
and is a bit hard to talk to at first, but once you talk to him, he’s super friendly. His personality and
the taste are both top-notch. You can get pork trotters, Both the soba and udon are healthy
and delicious, so I keep coming back. One male customer enters the shop
and orders the Back Fat Udon with Pork and Pig’s Feet. Orders two pork trotters for takeout Staff) Any customers that stick in your memory?
Matsuoka) Customers that stick in my memory? You mean customers who come every day? Lately they’ve been coming a bit less often, though. Like coming twice a day, every day. or bringing gifts. We had customers like that too. There were two times When we left the entrance open
a swallow flew in Then the customers
would try really hard to shoo the swallow outside and stuff I got the impression that a lot of them were pretty cooperative I feel like the customer base at this shop
is really great. Pig bastard, pig’s feet topping.
Sorry to keep you waiting. Savoring the hearty Jiro-style udon Staff) Have you ordered this Pork Bastard topping
several times before? It’s my first time. I thought it looked tasty. Staff) Do you always order the pork trotters? Yeah, I like pig’s feet. The ones here are delicious, aren’t they? Female staff working until 2 PM
Working hard at her part-time job until graduation Staff) Mr. Yohi, during your time founding the company, Staff) Were there any difficult things or
things you hadn’t imagined? Honestly, with this car traffic… And with such a large parking lot… Udon and soba aren’t really
something to be that concerned about, so I figured if we opened, customers would come. That was the interpretation. When we started, for two months
no customers came at all. We were really wondering what to do. We tried advertising,
spending money, I was really at a loss at first. Staff) Compared to those tough two months, Staff) So things are getting better? We’ve managed to reach a level of sales
where we can generally operate the business. Staff) What was the turning point? It took an incredibly long time to gain recognition,
and About 20 years ago, the feeling was that
if you opened a place, customers would just come on their own. But Nowadays, restaurants
are expected to meet much higher standards like the quality of the food or how welcoming the place feels Customers analyze from various angles analyze and come to visit. It’s not like they’ll come just because they won’t necessarily come in
just because something new is available. That’s the part I really, really felt keenly. Premium Miso Tempura Donburi with Pork Knuckle Tempura 1700 yen Plump and juicy shrimp tempura The pork trotter tempura with outstanding presence While shaving off the outer meat
Cut it in half Tender and jiggly pork trotters Pork trotters with no gaminess
and batter soaked in miso sauce—unbeatable! Crispy tempura coating is delicious too The rich flavor of the miso sauce
is tempting Staff) Is there anything you’d like to say
to our regular customers who are here now? Anyway, I want to create We also want to create limited-time menus If you drop by every now and then and notice how things have changed here.
There are many such points I hope you’ll take a look. Using his experience at ramen shops to create new flavors
He was a man who kept evolving day by day.

店名　そばと豚足となべの よいひ
地図　https://maps.app.goo.gl/W1BoxmYj5SezvCJNA
住所　愛知県犬山市羽黒新田郷東１１−２

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