深夜0時大繁盛。働く男たちがカツカレーうどんを求めて１６席に殺到してしまう名古屋歓楽街のうどん屋がヤバい丨Japanese Udon Noodles

深夜0時大繁盛。働く男たちがカツカレーうどんを求めて１６席に殺到してしまう名古屋歓楽街のうどん屋がヤバい丨Japanese Udon Noodles

This freshly boiled noodles are great.
These thick ones are good. The soup is seriously amazing. Nishiki, Nakaku, Nagoya
5-minute walk west from Sakae Subway Station Established in 2006
Mentsurubi Nishiki Store Wide Kishimen Extremely long wide kishimen noodles are the specialty
A udon shop you’ll want to stop by for lunch or dinner 16:55
Close-up begins What is this?
It’s curry. It’s pretty white. That’s because it has fresh cream in it. It’s our signature dish. Open at 5:00 p.m. 16 counter seats Business hours
Weekdays 11:00 a.m. to 3:00 p.m., 5:00 p.m. to 3:00 a.m.
Holidays 11:00 a.m. to 3:00 p.m., 5:00 p.m. to 11:00 p.m.
Closed Sundays Katsu Curry Udon 1,280 yen
Ebi Tempura Curry Kishimen 1,400 yen Toppings
Curry Rice 120 yen, Cheese 180 yen Chicken Tempura Udon 860 yen
Nobunaga Set (wide kishimen noodles, tempura rice ball, and fried shrimp) 1180 yen Tempura rice ball (2 pcs) 280 yen
Chicken tempura (4 pcs) 540 yen Specialty: 4 pieces of chicken tempura 540 yen
Crispy shrimp tempura 330 yen Nagoya’s “shime” culture Table condiments
Salt, shichimi pepper, ichimi pepper, sauce, soy sauce The ingredients for the broth are
bonito, mackerel, sardine flakes, and dried sardines. Add kaeshi to the broth. This is soy sauce.
This is also mixed. 1 cup of soy sauce for 11 cups of broth.
That’s how we do it. This is called “soba tare” All the sauce for kishimen noodles Everyone’s noodles are different. Have you been working here for a long time? Almost 10 years. Staff: How old are you now?
Mr. Ishii: I’m 67. I have a chronic illness, so I go to the hospital while
working hard. I just got back from the hospital today. I only slept for about two or three hours. It’s a chronic eye condition.
My eyes and kidneys… Staff: Can you see almost nothing?
Mr. Ishii: I can’t see anything with my left eye. I can still see out of my right eye,
so I can manage. Staff: How long will you be here today?
Mr. Ishii: I’ll be here until morning. The store is open until 2:30 a.m. After that, I’ll do various things. I’ll take the first train in the morning. Mr. Ishii: Is it busy?
Staff: Yes. Lately…
From 6:00 p.m. to 8:30 p.m. Then from 12:30 a.m. to 1:30 a.m. The bar girls come in. How many customers do you get in a day? About 120 to 130. Mixing curry spices Please try it Everyone says it’s pretty good
so Are there any customers who come every night? There are some regulars. So you know what they usually eat, right?
54 Regular customers, you mean? When you ask them, “The usual?” “Sure.” We order it from Nagoya Seimen.
It’s a special order noodle. It’s a kishimen noodle with a very long and wide shape. We order them specially made. Kishimen noodles
are not available in the Kanayama area. What did you do before? I was working in nursing care. I worked in nursing care, then in a factory,
and now here. I used to work part-time in Kanayama. All of those jobs sound pretty tough… This is the hardest one, lol. Well, it’s fun, though. I’ve always been into Japanese food. I’ve been doing it forever. I got tired of cutting fish into three pieces.
71 I thought udon noodles would be easier,
so I started working at a udon restaurant, but it’s even more tiring. Have you been doing Japanese cuisine for a long time? I’ve been doing it since I was young. Staff: Nearly 40 years?
Mr. Ishii: I’ve been doing Japanese cuisine since I was a teenager. Five men enter the restaurant. They order five katsu curry udon noodles. One large portion. Distribute paper aprons for curry udon. Fry the cutlets. Cut the cutlet into pieces Boil the noodles Boil the noodles again after rinsing them in cold water. Drain the noodles and place them in a bowl. Green onions Fried tofu Pork belly Put the tonkatsu on top
Pour the curry on top First, I’ll bring out the regular order. Curry katsu kishimen (large portion) Excuse me
This is a large portion. Excuse me
I’ll take it from here. (Mr. Ishii) Is the large serving of rice for you?
Customer) The large serving of rice is for me. Excuse me, this is the regular size. Five curry udon noodles arrive. The aroma of the broth
melts into the chewy udon noodles. The fried tofu is soaked in curry broth
and bursts with flavor with every bite. The crispy coating is soaked in curry
The meat’s umami and the curry’s richness are perfectly balanced. This is my first time. You taught me. I’ve probably had it more than 15 times. It’s just so delicious!
Delicious The noodles are delicious. Do you always have curry udon? I always have curry udon. Surrounded by the aroma of curry
the five hands don’t stop Curry rice to go
Dive into the remaining curry! Mix the rice well
Enjoy every last drop of curry Return the empty bowl. What makes Mentsurubi’s curry udon different from other restaurants? It’s not spicy
and easy to eat. I’m very satisfied with the filling meal.
I slowly start walking through the night town. An order for curry kishimen noodles came in. The kishimen noodles take 4 minutes to cook. Scoop up the cooked noodles
Rinse with cold water Boil the rinsed noodles again Curry kishimen noodles Thank you for waiting After midnight, it’s all curry. (Staff) About 80%?
Ishii) 80%. At night, they serve curry for the last dish. Mr. Ishii: You don’t get a hangover from it, right?
Mr. Kobayashi: Oh, really? A man enters the restaurant
He orders chicken tempura kishimen noodles Fry the seasoned chicken in oil. Drain the noodles and put them in a bowl. 3 pieces of chicken tempura Lemon Grated daikon radish Pepper Green onion Wide chicken tempura kishimen noodles Crispy chicken tempura
with a hint of black pepper Crispy light batter
fluffy, juicy chicken Wide noodles soaked in rich broth
slide smoothly into your mouth Eat it all up! 18:12 Carefully wipe down the table after the customers leave.
138 Pork belly for curry Pour boiling water over the pork belly. Heat thoroughly. A family of three arrives. Cutlet curry with kishimen noodles
Meat kishimen noodles Four chicken tempura
Two shrimp tempura Making meat kishimen noodles Spinach Beef Bonito flakes First, make the meat kishimen noodles. Place the bowl gently in front of your child. Make the katsu curry kishimen noodles. Pour curry over the noodles and ingredients
and top with cutlet. Here is the cutlet curry kishimen. Please use an apron.
Is one okay? Fry the chicken tempura. Chicken tempura (4 pieces) Extra large fried shrimp The batter is crispy, and the shrimp is plump.
The sourness of the lemon brings out the flavor of the shrimp. Mr. Ishii: Thank you very much.
Customer: Thank you for the meal. A family of four comes in. Making curry kishimen. First, we’ll make the curry kishimen. Kobayashi: Here, please use this apron.
Customer: Thank you very much. Fry the tempura. Fry carefully so that the shape doesn’t fall apart. Place the tempura and tenmusu
on a plate. Tenmusu set
(udon + tenmusu + tempura) Make chicken tempura kishimen noodles. Grated daikon radish. Lemon Chicken tempura It’s warm, isn’t it? Making kamaage kishimen noodles Soup for boiled udon noodles. Boiled noodles, huh?
It’s hot, where should I put it? Please do. Thank you Female customer sits down
Orders warm kishimen noodles Spinach Fried tofu Green onion Bonito flakes Wide kishimen noodles Thank you for waiting
Here are your kishimen noodles They’re hot
Please be careful Please take your chopsticks.
Let’s eat. Even women can slurp them easily.
The wide noodles are soft on the tongue. The broth has a strong flavor of bonito, mullet, mackerel, and dried sardines. Customer: Thank you for the meal.
Employee: Thank you very much. 18:57 Ordering katsu curry kishimen noodles Boil the noodles. Rinse the boiled noodles
in cold water. After receiving the order
Fry the cutlet Cut the cutlet into pieces Place the cutlets on top of the reboiled noodles. Green onions, pork, and fried tofu. Pour plenty of curry sauce Cutlet curry kishimen noodles 1,400 yen The thick curry sauce envelops the entire dish
and the aroma of spices wafts up, stimulating the appetite. The rich, thick curry
harmonizes perfectly with the thick cutlet. The flavor of the curry broth and
the umami of the meat spread throughout the mouth. The flat noodles are coated with curry and go down easily. The chewy noodles are wrapped in the aroma and richness of curry.
They are irresistibly delicious. A family of three comes in. One katsu curry udon and One katsu curry kishimen noodles Wide chicken tempura kishimen noodles Katsu curry udon and
katsu curry kishimen 3.5 cm wide, extra-long noodles The chewy texture is addictive
Noodles with a satisfying bite The aroma of curry draws you in
you can’t stop eating Return the bowl after finishing (Employee) Thank you very much
(Customer) Thank you for the meal An order for meat udon noodles is placed. Green onions, spinach, and fish cake. Meat udon noodles Mr. Ishii: Here you go, it’s hot!
Customer: Thank you very much. Blowing on the piping hot noodles
to cool them down, then gently slurping them up The noodles are soft yet firm,
with a texture that is unique to authentic Sanuki udon. Sweet and spicy beef simmered in broth
The more you chew, the more the flavor of the meat comes out Thank you for the meal That’s 860 yen. 1,060 yen
Here’s 200 yen back. Thank you
Thank you for the meal From Korea
Two travelers came to the restaurant They ordered kishimen, curry kishimen, and chicken tempura. Enjoying Japanese soup culture in Nagoya. The noodles are very unique
and very delicious. And the chicken tempura is wonderful! I really like it. A family of three comes in. One serving of kamaage kishimen noodles One Ieyasu set Eight chicken tempura Cutlet curry kishimen noodles Tenmusu Miso Katsu Chicken wings Ieyasu Set
(Wide kishimen noodles + chicken wings, tenmusu, miso katsu) The skewers and chicken wings are a bit hot, so
please be careful. Thank you for waiting. Employee: Is that everything you ordered?
Customer: Yes. Thank you Oh, there’s a whole cutlet in there…! A bite of the cutlet covered in curry Mmm…! It’s rich and very delicious. Enjoy the chewy texture of the wide noodles that go well with the curry. A dash of spice changes the flavor. The spicy kick
brings out the flavor of the curry even more. 20:45 Shrimp tempura served on top of curry Ebi tempura curry kishimen noodles Served with fried shrimp
Kin-shachi curry kishimen noodles Wipe the counter skillfully
and welcome the next customer. The rich flavor of the curry
spreads throughout your mouth. A couple enters the restaurant. They order kamaage kishimen and chicken tempura kishimen. Staff: This is going to take a lot of energy.
Mr. Ishii: That’s right. Boil the noodles.
Rinse with cold water. Boil the chilled noodles again. Put the boiled noodles in a bowl. Pour the hot boiling water
into the bowl. Kamaage Kishimen Be careful, it’s hot.
The bowl is fine. Make chicken tempura kishimen. Wide chicken tempura kishimen (cold) Hello, this is Mentsurubi. From a customer
Checking for empty seats 22:37 Sian, an international student from Iran Staff: When did you come to Japan?
Sian: January. Staff: This year?
Sian: This year. Staff: Are you currently attending a Japanese language school?
Sian: Yes, I am. Staff: Do you have “udon” in Iran?
Sian: Yes, we do. Japanese udon is also eaten in Iran. Staff: Do you like udon?
Sian: Yes, I do. Staff: So you work at a udon restaurant?
Sian: Yes. Customers from Hong Kong Carbonara udon and shrimp tempura curry kishimen
Ordered chicken wings Cheese Bacon Burn the cheese with a burner. Pepper. Carbonara udon. Sorry for the wait
Here’s your carbonara Chicken wings Ebi-ten curry kishimen noodles The crispy batter is infused with the flavor of curry.
The plump shrimp is delicious! Two men enter the restaurant. Curry with cheese. That’s the curry kishimen cheese set, right? Ordering chicken tempura kishimen. Employee: Chicken tempura, right?
Customer: Yes, thank you. Looks delicious. Mr. Ishii: Yes, here you are.
Employee: Thank you for waiting. Looks delicious. Let’s eat The wide noodles go well with the curry. Umm…! This is seriously delicious! The chewy texture of the noodles and
the deep flavor of the broth are irresistible. It’s really delicious. Better than regular thin udon noodles. The wheat spreads in your mouth. It’s really delicious. This is awesome!
The curry udon is really delicious! The curry is spreading! It’s really delicious. The chewy noodles covered in curry are delicious! It’s good when it’s freshly boiled! This is good.
I like the thick part. It’s thick. It’s delicious. We only boil it after you order it.
That’s why it’s so good. This is good! It’s a little long, though.
There’s a lot to eat. Do you two come here often? When we come to drink, we usually come here. First There are lots of curry udon restaurants, right?
Famous ones. There’s a famous restaurant there that serves curry nabe-yaki udon.
323 It’s always crowded. So we decided to eat there.
We ate there. Then we said, “This is delicious!” Then I ended up coming here. Staff: Are you on your way home from drinking?
Customer: Yes, I’m on my way home from drinking. Actually, we were told by our doctor that we shouldn’t eat much at night, but
we couldn’t resist and came here. We couldn’t resist and came anyway. w The doctor will be upset if he sees this, huh? w Today’s a cheat day, huh? Finished it in no time…! While keeping an eye on their health, today was a cheat day for the two of them. Add a spoonful of soba sauce.
That will bring out the sweetness. One raw egg on the udon noodles. The cold one. Fried tofu Green onion Spinach Kamaboko Kake udon (cold) Basically, do you work at night? Just at night.
I’ve been doing it for three years now. Before that, I was doing it too. Staff: When do you go home and go to bed?
Ishii: 9:30. I usually go to bed at 9:30. I go to bed at 9:30 and wake up around 12. Then I eat a little
and go to bed, but On days off, I might end up sleeping for 7 hours.
I’ll be drunk until morning. I’m thinking of getting a good night’s sleep
once a week. Kamaage udon Gently place the bowl filled with hot water
onto the table. Add green onions and ginger
to the broth. Hot cotton cloth. Dip the noodles into the broth
and enjoy the simple flavor. Refill the curry. Butter Fresh cream Mix together
Curry and spices Kamaage udon noodles and Cutlet curry udon noodles Employee: Can you wait about 10 minutes?
Customer: Sure, it looks delicious. Customer: Please!
Employee: Yes, please wait. Hot! Yeah, it’s delicious. Curry udon is delicious. It’s easy to eat. Ordering additional tenmusu Employee: Here you go.
Customer: Thank you. Oh, it’s delicious! The tenmusu is delicious! What did you order today? Katsu curry udon and
kamaage udon. Do you come here often? It’s been a while. I’m very happy. It’s really curry udon.
It’s recommended and it’s delicious! I think it’s good. A woman enters the restaurant. Thank you Ordered warm kishimen noodles The wide noodles have a smooth texture and are easy to eat
A dish that is easy for women to eat Staff: Are you on your way home from drinking?
Customer: Yes. Staff: For a nightcap?
Customer: Yes. I’m so hungry! Staff: Do you come here often?
Customer: This is my second time. Customer: I just arrived in Nagoya.
Staff: Is that so? 24:53 25:36 The noodles we had prepared
sold out before closing time. Finally, I ordered chicken tempura udon. I seasoned the chicken and
coated it with flour. Coat with tempura batter
and fry in oil until fragrant. Chicken tempura Grated daikon radish and lemon Pepper Green onion Chicken tempura udon (cold) 860 yen The aroma of chicken tempura
and the coolness of lemon and grated daikon radish The slightly thin noodles coated with soup
slide smoothly down the throat and are delicious! Crispy and juicy chicken tempura
with a nice tang from the lemon. Made with domestically produced wheat “Kinua Akari”
for a chewy and smooth texture. 26:12 Closing time Preparing for tomorrow We should get ready for tomorrow. This is “iriko” (dried sardines). 100 grams of iriko. Let it sit overnight. Then the color will come out and it will taste good. It’s called “muro-aji.”
It’s shaved bonito. This makes a good broth. This is 230. Put the pot with the dried sardines in it
and let it sit overnight. Then bring it to a boil. When it boils, simmer on medium heat for 30 minutes (the dried sardines). Let it sit for 30 minutes
Then add this (muro aji) How much trouble did you go through? Did you use high heat?
Or low heat? People who know by the color
will understand. Chicken marinating Seasoning it That’s why the flavor is so rich. Closing up shop. Phone call from a customer
Telling them we’re closing early because we’re out of noodles. Refill wet towels Disposable chopsticks Clean kitchen Arrange cleaned utensils neatly Rinse with water Clean the grease trap as well. (After closing) Clean every day. What are you going to do next? Staff: Are you going to sleep here until the first train?
Mr. Ishii: Yes, every day. I came back from the hospital today and had lunch
while drinking beer. Staff: Is that your highlight of the day?
Mr. Ishii: Yes, it is! It’s delicious, isn’t it?
Work is over, isn’t it? She already understands that.
My wife. Because I work,
I can drink beer. Check the number of customers for the day. Night 94 Today it was 154, day and night. Staff: Is that quite a lot?
Mr. Ishii: Yes, it is. Mopping the floor Clean kitchen Closing the curtains 26:50
Closing work finished Staff: Are you working tomorrow?
Cyan: Yes, I am. Thank you for your hard work. From Ishii-san
Chicken tempura snack Mr. Ishii) I’m working too. A noodle shop in the bustling downtown area of Nagoya where you can relax your tired mind and body
and feel warm and comforted.

店名　めんつるび錦店 幅広きしめん
地図　https://maps.app.goo.gl/CUFq86u7PqKn1KMEA
住所　愛知県名古屋市中区錦３丁目２０−１０ スター錦ビル 1階

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うどんそば 東海 Udonsoba
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