怒涛の焼きそばラッシュ！圧巻のコテ捌きで客を魅了する神戸屈指の鉄板焼き店

怒涛の焼きそばラッシュ！圧巻のコテ捌きで客を魅了する神戸屈指の鉄板焼き店

The taste of downtown Kobe The yakisoba shop with lines in Kobe
“Nagata Honjoken” It’s just the best, you know Sannomiya-cho, Chuo-ku, Kobe City, Hyogo
Prefecture About a 10-minute walk from
Sannomiya Station Store Manager and Manager Mr. Kikuta (36
years old) We get delivered a huge amount of eggs
About 300 to 350 eggs a day And that pretty much gets used up Preparing the bokkake, a Nagata Kobe
specialty Staff) Have you been working here long? Not long at all . Just last year . I just joined last year . I was in the food service industry
before too. Staff) How many branches does Nagata
Honjoken have? Currently six. One in Osaka, one in Gifu, and one in Tokyo . Only the Tokyo and Kobe flagship stores use this teppan style —where customers eat
directly from the hot plate. The others are in food courts . Preparing the doteyaki sauce . Staff: Do you need to skim the scum
frequently? The most comes out at the beginning . We skim thoroughly then. After that, it doesn’t produce much
more, so we manage it moderately while monitoring. It’s all about love . Staff: Do you put a lot of love into it? With this much volume, it’s actually fun
to make. Preparing doteyaki: Chili peppers, konjac. “Bokakke” refers to simmered beef tendon
and konjac in a sweet-salty
sauce—essentially beef tendon stew. Preparing noodles : Kansui, salt . Staff: Are you measuring
the water temperature? The water temperature. There’s an ideal temperature for the
dough’s consistency To achieve that, we measure both the water
and flour temperatures to balance them. We add ice to adjust the water
temperature. We make about 30 to 40 servings at a time. Staff) So you do this process quite a few
times a day ? It depends on the number of customers
visiting the store. We adjust based on foot traffic. We divide the dough in half When it’s roughly half done we change the press thickness and combine
these two We let it rest for 30 minutes before
cutting We cut the noodles. The chewy, medium-thick noodles are
complete. Toridoll is a company founded by a
president from Kobe . This”Nagata Honjoken” brand was also
personally created by the president . So, working in Kansai is really great in terms
of properly understanding the roots of
Marugame Seimen and Nagata Honjoken Weekdays might not be so busy, but on holidays, there’s a line at this time. Staff) On your busiest day , how many
customers came in? Probably around 400 people . Staff) 400 people for 14 seats… That’s incredibly busy. Staff) Do most customers order the
yakisoba? Yeah, that’s right . Then they eat lemon sour, nikudofu, and
doteyaki, and finish with yakisoba. Staff) Is the Nagata Lemon Sour
recommended? The lemon inside is frozen. It acts as ice, and as it melts , the lemon flavor really comes out. It keeps the sour taste from getting
diluted, so it stays delicious the whole time Opens at 11:00 ※Weekends open at 10:30 Bokakke Yakisoba (Regular) 850 yen Fluffy
Bokakke Omelet Yakisoba (Regular) 990 yen
※Menu prices changed from 2025/10/1Menu
prices change from 2025/10/1 Bokakke Soba Rice (Regular) 980 yen Beef
Offal Yakisoba (Regular) 980 yen Toppings : Raw Egg 150 yen, Fried Egg 150
yen Grilled Cheese 300 yen, Kimchi 250 yen Bokakke Meat Tofu 300 yen Dote-yaki (3
pieces) 540 yen Nagata Lemon Sour 500 yen Refill Sour 280
yen Regular female customervisits. Doesn’t seem to order anything special…
Usually orders Bokkake Yakisoba without
backfat . Staff: “Do you always order the same
thing?” “Yeah, I come about 4 or 5 times a month .” (Ordered) Bokkake Yakisoba without
backfat . I’m not too fond of backfat. ” “I’ve been coming here for over 10
years. ” “It’s delicious every time. ” “The noodles are great. ” “The sauce is delicious too .” Staff:
“You’re quite the fan of this place !” “Yes! I’m a fan! It feels easy to come alone. When I get tired at work and my break
comes I think, “I’ll come eat here ” that keeps
me going Customers keep coming in . Ice-cold beer. Bokkake stew 400 yen. Dote-yaki. Dote-yaki 3 pieces 540 yen. Boiled noodles rinsed in cold water. Bokkake going in! Bokakke Tamago Modern Regular 980 yen . This is the large serving of Bokakke
Tamago Modern with everything on top . Sorry to keep you waiting Please use the spatula to mix it to your
preferred consistency. Two customers arrive . Cheers with ice-cold beer . Ordered Bokakke Yakisoba . While waiting for the food, the aroma
makes the beer go down smoothly. Food arrives. First, a photo… Portioning out . Added aonori and
mayonnaise. The rich sauce and mayo go perfectly
together Beer arrived at the best possible moment . The drinks flowed… 11:15 Staff: What did you order today? Bokkake Yakisoba . Staff: How was the taste? The sauce really packs a punch, and the
bokkake flavor is strong and delicious. The noodles are chewy and thick, really
tasty. It was my first time today. It’s always
packed with lines, so I couldn’t eat it
before. Today I happened to come around 11:00, and there wasn’t much of a line, so I stopped
by. Sure enough, it was delicious I want to come again. Food arrives. I’ve eaten here over ten times. You sure eat a lot, huh? (Yeah) Consistently delicious today too. When I get takeout, I always choose
between yakisoba and soba rice. Somehow, ordering something pricier than
my senior feels awkward. It’s tasty though. 12:00 Sannomiya Center Plaza East Building. Take
the escalator down to B1 . It’s right there as soon as you get off
it looks so appetizing… It really is the best, you know? It’s the taste of Nagata. I come about twice a month. Since I started coming , 1,two years now, I think . I come pretty often. It’s delicious, you see . It’s been around forever. People
say they’ve never been It’s the taste of Kobe’s downtown . Bokkake Yakisoba’s Omu Soba. It’s fast . Even if there’s a line , the turnover is
quick. ‘s the common folk’s soul food. Fluffy, Melt-in-Your-Mouth Bokkake Omu
Soba (Regular) 990 yen. Substantial medium-thick noodles The umami of the bokkake and sauce is the
best! The fluffy, melt-in-your-mouth egg is
irresistible… The lunch rush line never stops. This was
an up-close look at Kobe’s soul food. Ikuno Higashi, Ikuno Ward, Osaka City
14-minute walk from JR Teradacho Station Ikuno Ginza Shopping Street New store opened in 2023 Opened in 2023 Stamina Ichiban Owner on duty Sold out warning! Teppanyaki restaurant
where you can buy Wagyuホルモン焼き (grilled
beef offal) and yakimeshi (fried rice) Worked at a senior welfare facility too . Meals for hospital patients, and… well I found this spot on my way back from
the bank Thought it’d be fun to do it here A shop with this much frontage wasn’t available in the shopping street
either. Staff)It’s fate , isn’t it? Life is all about fate .
Everything comes down to whether you can take that step forward
when fate presents itself . Grated Japanese mountain yam for
okonomiyaki. The view is incredible. If you look straight east, you can see
Mount Ikoma . Grate the mountain yam. If the shops faced each other , the view
wouldn’t be so great, but since it’s open, it feels refreshing . Japanese-style dashi , flour… Even when I’m making a huge batch it just
vanishes when you glance over. It sells well. It smells great. Also, while doing this, it’s exercise for me. Cooking takes
stamina. Stirring isn’t just random stirring. You watch how much to mix the water , the
grated yam, and the batter to get the
right balance. It’s totally different from the start. I used to work bidding on Kobe beef at
auctions, loading two or three heads onto
a light truck and taking them to yakiniku
restaurants . I also made the sauce . Letting the dough rest Polishing it thoroughly. Staff: Why is the shop name “Stamina
Number One”? People need stamina to live right? To build stamina, you have to get it from
food There just happened to be aホルモン shop in
this shopping district. I thought, “Can’t I do something with this
?” Grilling it on the iron plate and
releasing the aroma… I figured that might make customers want
to eat it. Off to buy supplies . Good morning . I’m going to get freshホルモン now . Arriving at the butcher shop . Using the freshホルモン from here is why we
can serve delicious dishes. Been here about 27 years now . Before thatMy grandfather ran it for about 60 years Now I prepare it for
customers. We don’t grill it on the iron plate; we soften it with sake and a pressure
cooker , then season it. That’s why people say our offal is
incredibly tender. Cooking sake . Shopping for ingredients other than
meat. Back at the shop, resuming prep. Wash and remove seeds from button
mushrooms, onions , carrots, bell peppers Green onions, ginger , garlic. As it cooks The aroma gradually builds . Korean chili peppers, starch syrup, sugar, special sauce . Staff: “Is everything 500 yen now?” We set it at 500 yen because we thought
that’d be easy for customers to buy. 51 yen or 685 yen… it feels like a waste of time handling
change. If we can buy ingredients and sell to
customers, we cover rent and utilities and maybe someday something good will
happen. That’s how we keep going . As this simmers, the sauce coats
everything. The vegetables release their juices . Spring cabbage makes it incredibly creamy. Let it sit a
bit, then whisk it up. This is for the okonomiyaki batter. Add eggs and more cabbage. For noodles I use Ishida Seimen .
Okonomiyaki can have soba or udon. Separate the noodles with water. Soba, udon… udon also pairs really well. It has a
chewy texture Add tempura bits, pork, bonito flakes Open at 11:00. Wagyu offal grill: ¥500 . Okonomiyaki:
¥500 . Yakisoba/Udon 500 yen Fried rice 500 yen Wagyu beef tail soup 500 yen One customer arrives . Orders okonomiyaki. Crispy fried noodles and batter. Generous sweet-savory sauce. Enjoy~ Thank you ! Vegetable-packed, richly seasoned fried noodles. Thank you! Wagyu offal grilled is selling like
hotcakes. Thank you~ We have okonomiyaki udon and soba. Udon is chewy. Soba is crispy. Soba is good. Enjoy your meal. Another order for okonomiyaki soba. Here you go~ Thank you. Phone order for fried rice. Customer) Do you do fried rice? Yes, we do! Order for okonomiyaki udon. I’ll pack it full for you . Thank you! Reservation customer ordering fried rice . This okonomiyaki is delicious. Also , I haven’t tried the oxtail soup
yet, but I hear it’s pretty tasty. Selling like hotcakes . Order for grilled offal. Second time today . Saw it on YouTube and
Instagram. Got a little curious and stopped by . Black Wagyu beef offal, huh? Enjoy~ You come often. Everything’s delicious, right? Staff) Do you have a favorite menu item ? Probably the offal. The seasoning is great. Wagyu offal bento: 800 yen. Super tender offal. Sweet and savory
seasoning is delicious. Fluffy okonomiyaki . Soba: 500 yen. Crispy outside, fluffy inside. 7:00 PM. End of the day’s work starting at
8:00 AM. Cleaning in front of the shop . Good work today! Closes when sold out. That was our
close-up look at a popular local
teppanyaki restaurant . Seeing customers enjoy the food I make
keeps me going. Shōnai Nishimachi, Toyonaka City, Osaka
Prefecture. Established in 1969. Koko-ya . Arrives at 6:40 AM. The owner of “Kokoya” handles the prep
work. Macaroni and spaghetti for the salad. Sea kelp. We clean the teppan grill every other day. It’s been 52 years since we opened. I was 24 back then, so you weren’t even
born yet. This is the second broth. We use it for
miso soup. We’re making the broth for oden. Thank you. The president of the greengrocer always
delivers our vegetables. Potatoes , daikon radish, and such . When I went back to my hometown in
Hiroshima, my mother loved these pickles
so much she asked me to teach her how to
make them . So I decided to offer pickles at the
restaurant . It’s been 20 years since we added them
to the menu. Seeing customers enjoy my cooking keeps me
going. Two boxes weigh 20kg. We do this prep once a week. Our customers love pickles. Red onions . The manager’s son runs the shop. Green onions . That’s all for the pickles . We let them pickle for about a week
(pickling in salt or soy sauce) . This softens the daikon radish. Now, let’s pickle these later. (Main
pickling process) These are pickles from a week ago. They’re delicious. Highly recommended. I personally recommend it. Snap peas . They go perfectly with mayonnaise. Daikon radish. Chikuwa fish cake . Thick fried tofu . Egg . Tofu . Grated daikon radish . Grated yam . Okra . Thank you. Red pickled
ginger. Simmered flatfish. Beer (large) . Tonpei-yaki omelet . Your order is pork
cutlet curry and omelet rice. Welcome! Grilled Udon Noodles Duck Tsukemen (1 serving) Topped with
Shabu-Shabu Sliced Pork (small) Welcome ! Tenjinbashi, Kita Ward, Osaka City, Osaka
Prefecture 5-minute walk from Tenma
Station Duck Tsukemen Kamo Fuji Opened in 2017 Owner has been in the food
business in the Tenma area for 18 years Unique fluffy tsukemen noodles “Tororo
Duck Tsukemen” is popular Owner : Mr. Tetsuji Yamaguchi 9:50. Preparations
begin. His wife, Hitomi. Dried sardines for the soup . Rice. Rice used for today’s rice dish . Duck meat . Combine dried sardines and horse mackerel
with chicken broth. Then combine with chicken
broth. Minced pork. We serve minced pork rice topped with egg
yolk. Since we stopped serving mixed rice dishes
, we often had waste. We stopped the mixed rice because we
weren’t serving it anyway. and it started
flying off the shelves. Tsukemen, right ? It’s more Japanese-style It’s not very thick. Ours is light and thin. The soup isn’t
thick. We never run out of noodles, but the soup
sometimes sells out. Staff) You ran an izakaya for a long time
, right? We used to serve this duck tsukemen for
lunch . Back in the izakaya days, we only did it
on weekends it was pretty popular. We had a bigger place then , so we hired part-timers . But even when we advertised for staff, no one
came So we said , “Let’s make it a place just my wife and I can run,”
and downsized . Maitake mushrooms , mountain yam . 11:30 Lunch service
begins. Sorry to keep you waiting. Here you go . Grated Yam Duck Tsukemen 940 yen Duck Tsukemen 840 yen Shoyu Ramen 820 yen Spicy Ramen 900 yen Duck Oil 30 yen Chashu Rice Bowl 430 yen Simmered Egg 130 yen First customer . Today’s rice is topped with minced pork
and egg yolk. Using that rice. Grated Yam Duck Tsukemen one
serving. And today’s rice. Duck oil. Mix
the noodles and grated yam together. Sorry
for the wait. Grated Yam Duck Tsukemen one
serving. Grated Yam Duck Tsukemen yen Duck
Taro Root Tsukemen (1 serving ) Plus today’s rice Duck Oil Mix the noodles with the taro root Sorry for the wait Here’s your serving of
Taro Root Duck Tsukemen. Taro Root Duck Tsukemen 940
yen Plump noodles enveloped in generous taro
root. The visual impact is outstanding. The dipping sauce is a duck broth with a
sweet soy flavor . Duck meat, green
onions,maitake mushrooms. Don’t forget to take a photo . This stickiness— the grated yam clings to the noodles,
making them heavy . Now add the duck oil for a flavor
change. The duck’s umami bursts through instantly. It’s an extra charge, but only 30 yen . Excuse me. Soup dilution. Which one do you recommend? If you don’t mind Japanese mountain yam,
the grated yam duck dipping noodles. Alright, I’ll have that And for your companion? Grated yam duck
dipping noodles. Slurping noodles with gusto. Thank you. Oh , thank you . Grated yam duck dipping noodles. Staff: Are you together?
Yes . Staff: How was the flavor? Delicious. Yes . Tsubame-Sanjo style You can choose the amount of backfat. How
about it? Small, medium, or large. Then medium . Sanjo style medium oil and one serving
of boiled noodles. Backfat. Yes, sorry . Sorry to keep you waiting . Tsubame-Sanjo style with medium oil. Tsubame-Sanjo style ramen , 1000 yen. The soup is a light chicken base . Packed
with backfat, it ‘s incredibly rich. The noodles are
medium-thick. The chopped onions add a nice accent . Yeah , this really warms me up. Nothing beats ramen on a cold day . Today’s rice: Minced pork with egg yolk
topping, 300 yen. Crack the yolk over it – pairs perfectly
with the seasoned mince. The mince and yolk blend together
beautifully. Staff: How often do you come here, about once or twice a week? Staff: Seems like you really like it here
then. Yeah, I do . I want some meat . By “meat,” he means shabu-shabu slices . Duck tsukemen + shabu-shabu
slices(Small) ¥1,140 One serving of duck tsukemen with
shabu-shabu meat (small) topping. 12:30 Full house. Spicy Ramen ¥900 Kamaage Kamaage Duck Tsukemen ¥900 Excuse me . Your Kamaage Duck Tsukemen. Finished with a sprinkle of black pepper. Sorry for the wait . One and a half
servings of grated yam. Even during the busy lunch rush, two
people handle it . Half a serving of grated yam + boiled
egg, and rice topped with beef tsukudani. Let’s eat . Slurping away . The rice she ordered: Beef Tsukudani Rice
300 yen . During lunchtime you can get it as a set
with soy sauce ramen and a raw egg. Mmm… Delicious . Finished every grain of rice. Thank you for the meal . Phew , full . As popular as the signature grated yam
duck dipping noodles, this is
Tsubame-Sanjo-style ramen. The owner’s wife is from Sanjo City in
Niigata Prefecture It’s a place with lots of factory workers and
since it’s cold they’ve always made ramen with lots of
backfat to warm you up “Backfat and dried sardines” is basically
the definition. It has onions instead of white scallions. “Thick noodles” and “dried
sardines”.”Onion,” “back fat” – these
define Tsubame-Sanjo-style ramen. I
visited several more (Niigata Tsubame-Sanjo ramen
shops) and found one with delicious soup, so I
aimed for a similar feel. Shoyu Ramen: 820 yen. Inside , only the sound of slurping
noodles fills the air. Ground pork . Stopped taking orders once
the batch was ready. Welcome ! Well-coordinated movements Popular with everyone, apparently. Topping: shredded nori . Popular with customers, I
hear. Extra back fat. Topping: chopped
nori: 130 yen. Boiled egg: 130 yen. 14:30. Lunch service ends . After closing for lunch, the couple eats
ramen together. Staff: “This Tsubame-Sanjo style is … Staff: …not too rich, not too light
it’s perfectly The soup is incredibly light, so even with
plenty of back fat on top , Staff) It has richness, yet it goes down
smoothly. Staff) It was delicious. Changed the soup this year and it got even
better. The chashu is also soaked in the soup. Yum . It was a shop where you could enjoy a wide
variety of ramen , starting with the
grated yam duck tsukemen

0:00　兵庫）長田本庄軒 三宮センタープラザ
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住所　兵庫県神戸市中央区三宮町１丁目９−１ 三宮センタープラザ東館B１F
URL　https://youtu.be/5f9Q1-EA1YY

34:36　大阪）スタミナいちばん
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住所　大阪府大阪市生野区生野東４丁目７−１２
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1:02:17　大阪）ここや
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住所　大阪府豊中市庄内西町3-5-10
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1:42:25　大阪）鴨ふじ
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住所　大阪府大阪市北区天神橋３丁目１１−９ 1階 東 天神橋ビル
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