【兵庫】廃れた市場にひっそりと佇む食堂の奇跡！唯一のうどん店 ×もつ鍋が常連を虜にする理由がヤバい！

【兵庫】廃れた市場にひっそりと佇む食堂の奇跡！唯一のうどん店 ×もつ鍋が常連を虜にする理由がヤバい！

Udon noodle shop by day
Motsu Nabe izakaya by night A day in the life of “Uokichi,” run by a craftsman skilled in both udon and motsunabe. A bowl that captivates many hearts with its broth during the day. The savory aroma of grilled offal and
the umami of the broth are the highlights of the specialty “motsu nabe” This place is different from the rest People come here to eat offal Oden made with udon broth, etc.
The best dishes made with the utmost care by the chefs are lined up A chef who specializes in both udon and offal hot pot
“Uokichi, the Motsu Nabe specialist” Hyogo, Japan 15 min. walk from JR Hoden Stn. Uwokichi, established 19 years ago Arrival of owner Nestled in a once bustling market
A day in the life of udon store “Uwokichi” Udon store owner Yoshihito Kosaka (41) Udon noodle soup stock will be made Iriko (dried sardines) Dashi stock is prepared Shaved bonito flakes Sugar Salt Light soy sauce Mirin (sweet cooking rice wine) Dark soy sauce Vegetables are cut Onions Green onion Eggplant Frying oil preparation Removing lye (Mr. Kosaka) We use kombu and iriko
(We make soup stock from kombu and iriko.) In Kagawa Prefecture, there is a district called Higashisan Nishisan. Kelp is strong in the east
In the west, iriko is strong and that’s how they’re divided. Kansai region is called A mix of kelp and iriko (dried sardines)
is the mainstream We use a mixture of kombu and iriko.
I use kombu and iriko quite strongly (to make soup stock) Iriko has a strong aroma. Shaved bonito (Mr. Kosaka) Put over low heat Add the seasonings you just mixed The owner’s mother comes to work Rice will be sharpened (Mr. Kosaka) All these buildings were a market all the way around Originally, it was a fruit and vegetable market and a fresh fish market.
It was a market. My father was a sushi chef for 47 years. (The market) was before that, so After all, the building itself, probably almost 60 years old (Photographer) Are there still stores inside this public market?
(Mr. Kosaka) We are the only one left (Mr. Kosaka) Everything else was already closed Shoulder loin meat for tonkatsu (Photographer) Why do you make a cut? (Mr. Kosaka) This is to make it easier to eat Chicken meat is processed for use in oyakodon and other bowls. Salt, pepper Garlic margarine (Mr. Kosaka) This is oyakodon It’s called a grilled oyakodon. If it’s a regular oyako-don, it’s called I make it by cooking the raw chicken with rice bowl sauce. In our case.
I bake them in garlic margarine first If you let it sit for about an hour after baking
It’s a unique way to get the flavor inside the chicken. Once it’s cooked to a certain degree, we’re going to cook the meat. Cover with aluminum foil.
The residual heat is used to cook the meat. Kakuni is cooked in udon soup stock. Sugar (Photographer) Were you trained in Kagawa?
(Mr. Kosaka) Yes, in Kagawa. (Photographer) Three years?
(Mr. Kosaka) Three years. (Photographer) Which way? Takamatsu City, Kagawa Prefecture.
It’s a place called “Yamadaya.” It’s a very famous place. During the Obon vacations, we work in a restaurant that receives more than 4,000 customers a day. I was given an apprenticeship When it came time for me to go out on my own When I tried it, it was totally out of touch with reality. I knew it would be Kagawa udon and This is different from the udon of Hyogo Prefecture here in Kansai In Kansai, the dashi is the main ingredient.
(at udon restaurants). I think there are a lot of people who go to udon restaurants. The soup stock is second to none.
I’m very confident in what I do. Cutting the fish paste. Staff reporting for work onion Sugar Grated radish (Photographer) Are the radishes rubbed by hand? (Staff) It’s been like this for a long time now (Staff) Bukkake dashi Making tempura batter Medium-strength flour Ice Preparing pork cutlets Salt, pepper (Staff) katsudon set, say This katsudon is for a set with udon Cutting up the cooked Kakuni Cut garlic margarine chicken (Photographer) Udon and also other (do you have a restaurant)? (Mr. Kosaka) We are a restaurant specializing in motsu nabe (hot pot) at night.
We serve nabe dishes in the form of a restaurant specializing in motsu-nabe (hot pot). The main dish is motsu nabe. Udon restaurant for lunch
At night it’s a nabe izakaya. We are open for business now Cleaning the store before opening Finally, the store opens (Mr. Kosaka) I’m going to open the curtain 11:00 a.m. Opening Private rooms available Menu Two regular male customers arrive (Male customer) udon noodles with meat (Staff) Please, please! Udon noodles with grated meat and bukkake (Mother) It’s a udon noodles with simmered meat. Udon noodles with simmered meat (Photographer) When you come here.
Is it like a standard menu? (Male customer) It’s delicious, like the meat udon! (Photographer) Is the meat still delicious? (Male guest) Yes! It’s delicious! (Mr. Kosaka) Welcome! Please, how many people?
(Male guest) I’m alone! (Mr.Kosaka) Come in! Please come in the back! (Staff) Bukkake udon cold (Staff) Please! (Mother) Katsu-don set and tempura udon (Mr. Kosaka) Ookini!
Thank you! (Mother) Yes, a katsudon set! Japanese pork katsu-don set Tempura to be fried Tempura udon (Male customer) Thank you very much!
(Mother) Thank you very much! (Mr. Kosaka) Thank you! (Male customer) (I met the general) at this restaurant He’s a good man . Please come everyone! It was delicious!
Thank you for the food! Customers arrive one after another! (Male customer) Udon meat and oyakodon set (Staff) Meat udon with oyakodon set (Staff) Tempura assortment, is that okay? I will fry the kakiage (Staff) Please, please..! (Male guest) You’re so good! Katsu-don (pork cutlet served on top of a bowl of rice) Tororo kombu Japanese apricot Ume yam kelp udon Katsu-don set udon large bowl Orders come in one after another Tororo Meat udon (Staff) please! Kake udon noodles topped with green onion and ginger (Mother) Sorry to keep you waiting Cooking grilled oyakodon (Staff) please! Curry udon Grilled oyakodon (Male guest) Great! Delicious! (Kosaka-san) Tempura platter please! (Staff) Excuse me.
It’s the tempura platter~! Assorted tempura Udon noodles with grated meat and grated radish (Mother) One rice ball black sesame (Mother) Here you go~! hormone Wagyu beef hormone-don Udon noodles with egg and starchy sauce Katsu-don set (Mr. Kosaka) Thank you~!
Ookini~! (Photographer) Is it still meat udon?
(Male customer) Meat udon! Always! (Male customer) The broth is sweet! The sweetness of it.
It’s unique to the Banshu area. I love it so much, I come here all the time. Tempura bukkake udon (Staff) Thank you for waiting~! (Mother) This is grated bukkake, isn’t it? (Male customer) Yum! (Male customer) Yum! (Photographer) This restaurant has meat udon noodles.
that you like? (Male customer) Yes, I guess so!
I eat only meat udon. (Female customer) Meat udon or curry udon! (Male customer) It’s so delicious!
Really sweet. Banshu area?
There are quite a lot of sweet-tasting restaurants in the Banshu area. Udon noodles with a little sweet seasoning like that (Staff) Thank you! (Female customer) Oh, I’m so full ♫ (Photographer) When you say “Uwokichi”, do you mean “soup stock”? (Male customer 1) Is it?
Is it soup stock? I like meat udon.
I eat meat udon all the time. (Male customer 2) (I recommend) Tempura, right? (Male customer 1) A mountain of it?
(Male customer 2) A mountain of it! It’s so crunchy! (Photographer) Thank you very much! (Staff) Thank you very much! (Mr. Kosaka) Thank you very much!
Ookini! (Staff) Thank you! (Female customer) Delicious! (Female customer 2) The bean paste is delicious! (Female customer 2) It is very popular! (Photographer) It’s very thick!
(Female customer 2) Yes, it is! (Female customer) (With the owner) I’ve known him for a long time Two people who have known each other for a long time (Mother) Thank you for going out of your way sorry for the delay!
Thanks~! (Kosaka-san) Thanks! Also! Inside the store, which has completely calmed down (Photographer) Was the store originally owned by the master? (Mother) Yes. He did it in a sushi restaurant. And I ran that for about 47 years. (Photographer) How is your son?
How is he (similar) to your husband? (Mother) Totally different personalities and stuff. As far as business goes, he’s very affable. I’ll have to learn from that. Owner’s mother returns home Tasting Tasting 1
“Yaki oyakodon” (grilled oyakodon) Yaki oyakodon (small) Tasting 2
Hormone-don Hormone-don (small) Tasting 3
Kakiage bukkake udon Kakiage bukkake udon (cold) Owner’s makai (Mr. Kosaka) Bon appétit! 2:00 p.m. Lunch business ends. (Mr. Kosaka) I’m a private person too In the end, it’s the person rather than myself. In the end, if you don’t have that
I don’t think happiness will come back to you. We’re here to make our customers happy. We get paid for it. We value that kind of human connection. That’s the foundation of my life.
That’s how I live my life. I still owe it to my father and my mother. I think we’ve made it this far in the business. I’m thinking to myself, too. And we have to do business that doesn’t shy away from that. It’s a tough time, though. Somehow I think we have to stand our ground and get on with it. (Photographer) Thank you very much! Uokichi & Uokichi, the Motsu Nabe specialist A long-established udon noodle shop
sits quietly in a corner of the market, In this filming, we will be
closely following the evening business as a “specialist in Motsu Nabe” The owner has returned from shopping
with his mother They are preparing for the evening business
. They are preparing for the Motsu Nabe The offal used in the
Motsu Nabe is local Shikata beef offal Mr.Kosaka) We’re in the preliminary preparation stage right now We bring the ones that have already been prepared. The offal that has already been prepared Mr.Kosaka) What I want to create with motsunabe An offal hot pot restaurant that makes use of the udon shop I’m focusing on Japanese-ness (as a foundation) The concept is to make the broth for the offal has become my concept. when you make the broth, you put in kelp, etc. Basically, it’s an udon noodle restaurant and we add a little extra making the broth for the Motsu Nabe is my concept Preparing the broth for the offal hotpot
“konbu” sugar soy sauce Mr.Kosaka) This much thick fat (to the beef tripe) It’s already attached to it. Mr.Kosaka) If you’re talking about the part of the beef tripe you can eat,
it’s only a tiny bit. The fat (in the offal) is attached like this I think it’s a waste to throw it away like this I’m putting the fat from the rumen into the pot. I’m cutting up the Chinese cabbage. Mr.Kosaka) (The fat from the rumen tripe) is coming out, isn’t it? This is the secret to making it mild. Mr.Kosaka) It’s perfect! Mr.Kosaka) I hope everyone will have a drink! Mr.Kosaka) Please!
Director) Thank you! You can feel the aroma of the dashi and the sweetness of the rumen
in this special salt dashi Mr.Kosaka) By adding the fat from the the rumen tripe, harsh edges of the saltiness sugar and the sweetness of granulated sugar are harmonized by this the rumen tallow. Mr.Kosaka) For the final touch, sprinkle some dried bonito flakes on top The flavor of the dried bonito comes out bean sprouts Mr.Kosaka) You don’t grill the skin, we grill the fat. Mr.Kosaka) We remove the excess fat. (By doing this), you can eat it
without it being too greasy until the end (By grilling it), it becomes fragrant Because it’s a salt broth, I want to add some punch to it somewhere. I want to make it more effective. That’s what this seared is The excess fat is removed
and the offal is grilled to a deliciously savory flavor The savory grilled offal and the delicious salt broth
make this specialty “salt Motsu Nabe” Tofu The salted Motsu Nabe is ready! The tongue for the tongue shabu-shabu (Mr. Kosaka) I think green is good somehow.
(We decorate the leaves like this.) The staff have arrived for work. Preparing the ponzu sauce We’re also preparing the hot pot We’re preparing the gas stove. The staff have arrived for work. The salt broth is strained. The finished
salt Motsu Nabe Opens at 6pm Assorted sashimi Director) How did you like the sashimi? Male customer 1) It’s fresh and delicious. I’m so happy! (laughs) Director) How do you like the motsu? Male Customer 2) It’s delicious!
You should try it once! Male Customer 2) I’ve eaten motsunabe elsewhere This one is a little different! That’s why I always come here to eat motsunabe! Male Customer 1) That’s what I came here to eat
Female Customer 1) That’s right! Preparing for buri shabu The owner’s mother also came to help Tongue shabu Buri shabu Preparing rumen tempura Shiso leaves Rumen tempura Udon I’ll add udon to the motsunabe Male customer) It’s delicious~ Director) How do you like the taste of the motsu?
Female Customer 1) It’s really delicious~ Female Customer 2) (The motsu) is fragrant It’s easy to eat Female Customer 2) The flavor of the broth is good Male Customer) When the temperature gets cold When it gets cold, I’ll eat motsunabe (laughs) Dashimaki Tamago Mr.Kosaka) Oden made with udon broth Ginger soy sauce Mr.Kosaka) “Rumen tempura” please! Male customer) This may have been my first time eating (rumen tempura) Female customer 2) (rumen tempura) goes well with salt and shiso It’s a refined taste. Cooking fried chicken Soy sauce Sake Ginger Soup stock Mr.Kosaka) Thank you Thank you! Dashimaki Tamago Cooking Oyakodon The fried chicken is ready Staff) Thank you! Oyakodon Stewed pork Udon noodles for the finale Director) How did you all like the food today? Male customer 1) It was great~
Male customer 2) It’s like this! Mr.Kosaka) Thank you! Thank you! Thank you! Male customer 2) Thank you for the meal. Staff) Thank you! Female customer 1) Thank you for the meal.
Staff) Thank you very much. Male customer 2) I’m already full!
Director) You’re full. Staff) Thank you very much.
Be careful. Mr.Kosaka heads off to see off the guests. Mr.Kosaka) Thank you!
Thank you for the meal. Female customer) He’s making a peace sign! (lol) Mr.Kosaka) Thank you! Be careful!
Male customer) Thank you! Mr. Kosaka) This is miso (for hotpot)
This is salt (for hotpot) Preparing for motsunabe (miso) Mr. Kosaka) (Once the COVID situation calms down)
Reservations have returned to 30 or 40 people. So there’s still a lot to do! Mr.Kosaka) We don’t grill the motsu that we use for miso (hot pot)! Just use raw motsu Just cook the miso! Mr.Kosaka) 4kg a day
Director) Are (offal) selling? Basically no store can sell 4kg Even yakiniku restaurants can’t sell that much As you can see, ours are Each grain is big So we can’t get a lot The annex of Uwokichi
also has private rooms We’ll have salted motsunabe Salted motsunabe, 2 servings We’ll finish off with udon noodles Assorted sashimi

店名 うをきち
地図 https://maps.app.goo.gl/Ep3jyciBrytVY9j1A
住所 兵庫県加古川市米田町689-1
インスタグラム：https://www.instagram.com/uwkc110yoshi?igsh=ZXdwc3JxZDdvZzNj

0:00　ダイジェスト　
0:44　本編（昼営業に密着）
43:10　もつ鍋専門店　夜営業に密着

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