２キロ爆盛りうどん屋を営む早朝３時から働く鉄人店主に密着！

２キロ爆盛りうどん屋を営む早朝３時から働く鉄人店主に密着！

Aichi, Japan 3 min. walk from Shinsakae-machi Subway Station 3:37 Owner goes to work Nestled in an alley Menudo Yoshinoya I have a lot of things to do in summer In the winter, it’s still late. It’s around 4:00 and it’s totally fine. (Staff) But it’s still 4:00. Preparing onion heaven Awaji onions Light flour

Muroajibushi and dried bonito flakes. Onion tempura Dashi is completed! Refreshing drink, sweet and rich. Tempura is being fried rapidly wakame seaweed make onigiri (rice ball) 6:16 take a nap 7:03 Wake up, wife goes to work too Heading to prepare noodles Udon noodles are ready It rained today. I’m using less salt water. noodles

Inarizushi We use “Kikyo” for udon flour. I use “Kikyo” for udon flour. I don’t know if that’s mainstream or not. It goes well with our sauce. I think there is a kind of compatibility. It depends on the powder and the seasoning. There are many kinds of soy sauces.

I have to find a soy sauce that goes well with our dashi. I have to find the soy sauce that goes with our dashi. I don’t care how expensive it is. but it doesn’t go with it. And it was very hard to find that. (Staff) Was the store founded by your husband?

Yes, he did. That’s when I was 22 years old. So now, 34 years That’s a long time. I didn’t think it would work out this well It’s funny to say I didn’t think I mean, it’s funny. (Staff) That you can make that decision at 22 years old. It’s amazing. It’s because you’re young.

If you fail, you can still make it. It all started when I was working at an udon shop. I heard that there was an izakaya. so I came here to ask about it. I came here because I heard I came here to ask about it.

And it was affordable. And the store wasn’t too big. And that’s when I started doing it. I was confident that if I could get the flavor of where I was working I was confident that if I could bring out the flavor of the place where I worked, I would be successful.

It was delicious. It’s no fun to copy. The rest is my originality. I created my own taste with Cutting additional onions Many celebrities and customers’ photos are displayed in the store. pictures of many celebrities and customers are displayed in the store

Some of the customers come to this restaurant for a large portion of food… (Staff) The large-serving menu… What made you start it? We didn’t have a big bowl in the old days. so we served it in two. But with two so it’s not as big as it used to be.

And then I found a big bowl. And from then on, it’s all about impact. (Staff) All the noodles yourself? Yes, yes, yes homemade Udon, Kishimen, Soba, Udon for Miso Stew, Hiyamugi All 5 kinds of noodles are homemade Udon for Miso Stew Miso paste is kneaded into noodle Soba Hiyamugi

(Staff) From your husband’s point of view Is there anything on the menu you would like him to eat? Cold Koro-Curry Udon and Cold Miso-Nikomi are recommended now! Cold menu is available until mid-October. Often served with meat udon or Oyako Nanban I want you to eat Kishimen. After all, it’s in Nagoya. 11:00 opening

Meat udon 770yen Oyako nanban 770yen Oyako donburi 720yen Curry rice bowl set 900yen (with small udon noodles) Kishimen set 750 yen (with inari sushi or rice balls) Korosoba set 800 yen (with inari sushi or rice balls) Curry udon 800 yen Curry Kishimen 850yen Cold Curry Udon 820yen Hiyamugi 720 yen

Cold miso stew 860 yen Pitcher koro 1,2 serving 1000 yen Onion tempura 80yen Medium size is about 2kg Large size is about 3,2kg (Waiter) Here you go! Koro curry udon Cold Miso Stewed Eggs w/Eggs, Small 2 Koro curry udon 2, Mugikoro, Miso nikkomi udon 2 go through

Curry with cold dashi broth is poured over Negi, Fukujinzuke pickles, half-boiled egg Cold Koro-Curry Udon Noodle Sipping glutinous noodles vigorously Curry mixes well with chewy udon Udon noodle is finished up to soup stock feast (Owner) Thank you very much! (Shopkeeper) Thank you very much! (Staff) Do you come here often?

Yes, I do. I like “Koro Curry” a lot in summer. (Staff) What does this “koro” mean? what does it mean? In this area (Aichi pref.), there is a word Koro” means cold noodles. It’s pretty good. I’ve been going there for about 5 years. Mugikorone Shredded green onion boiled barley

Boil udon, soba, kishimen, miso nikkomi udon at the same time udon, soba, kishimen, miso nikkomi udon in parallel (Staff) You don’t see this many different kinds of noodles I don’t see so many. It’s a hassle, but we have to take care of that hassle. (Staff) You mean they’re all different, right?

Yes, they are. And the boil times are different. Boiled egg, fish paste, deep-fried bean curd, green onion Cold Miso Stewed Egg (Staff) Is this small? Small rice Cold Koro-Curry Soba Mugikoro, onion tempura A man came He orders 1.2 of cold Koro-Curry-Udon 1.2 Cold Koro-Curry Udon Noodles 1.2 (about 1 kg)

1kg Curry Udon arrives Stir the whole thing. Sip the bomb-loaded udon Eating a bowl of udon Onion tempura and small rice are ordered additionally… Small rice served in a big bowl Looks like a large serving at a normal restaurant… Small rice arrives He looks surprised at the unexpected amount of rice

Tempura dipped in curry broth and eat it! Rice immediately Let Rice dive Serve with curry broth Every grain of rice is eaten up I’ve never been here before. The soup stock was so good. It was delicious and easy to eat. and easy to eat.

It was curry udon 1.2. I was able to finish it normally. The soup was so good I had to have more rice because the soup was so good. (Staff) I thought it was a lie to have a small bowl of rice. Yeah, yeah, yeah. “Hmm.”

It’s like a typical mazesoba I asked for it as if I was asking for o-meshi, like a typical mazesoba It was too much. Thank you for the food. It was delicious! Zaru soba (Staff) Is that a normal serving now? It’s a normal serving! This is on par, too!

Rice with a little bit of rice on top korokishiki~ (a kind of “roller coaster”) korokishimen 1.2 Mild and refreshing soup stock Flat noodle allows soup stock to be well mixed with the noodle. and you can feel more soup stock. Meat Soba Ah-may-do! Thank you very much. Cold Koro-Curry Udon 820yen

Mild curry with soup stock Because it is not spicy You can eat it on the sly! 12:16 The owner and his wife run the kitchen during peak hours. Meat udon A customer orders a medium-sized (2kg) bowl of korodon (2kg) A large bowl of udon arrives, causing a stir in the restaurant.

A huge bowl of Udon is so big that it is scary… I’m going to eat as much as I can… Only 15 minutes to eat up… Added an egg just before Mellow and fluffy Oyako-don Oyakodon set with udon noodles Man wondering what to order What will he order? Do you do pitchers?

(Clerk) Yes, I do. Okay, I’ll take care of it. Specialty menu comes through What is a pitcher… Pitcher… noodles soba Udon Pitcher koro 1.2 (1 kg) Kishimen, Soba and Udon noodles in 3 layers Yes, Pitcher Koro! A peculiar order follows Sip udon first Udon, soba, and kishimen three kinds of noodle

Finished in 17 minutes I got a pitcher today I’ve already got a lot of stuff in there. Udon noodle, soba noodle. And lastly, kishimen is hard. It’s so heavy that I can’t carry it. I can’t carry it. Closed at 14:30 Finish cleaning quickly

14:51 Leave the store for a short break and some work outside 17:45 Like this every day Until the summer is over. 18:00 opening Customers arrive early Cold Koro-Curry Udon Noodle 1.2 1 kilo of big udon arrives First, a sip of soup stock Sipping at a great speed

He drank all the broth in less than 10 minutes. Kishimen set (inari sushi) 750 yen Smooth and chewy texture When green onion and ginger are added You can eat more lightly. Sweet and spicy seasoned sushi 19:20 closed Cleaning and washing up It started at 3:00 a.m. General’s day is finally over

Aichi, Japan Inside Atsuta Jingu Shrine A short walk from the West Gate parking lot Within the precincts of Atsuta Jingu Shrine… Established in 1970 Miyakishimen Jingu branch Terrace seating for about 80 6:50 Preparation begins (Manager) Yesterday, we had about 1,000 servings of these noodles alone. about 1,000 servings.

I don’t think we’ll go that far today. 900 servings. The original blend of dashi broth that you’ve prepared. It’s like simmering a packet. Soup from here. Mixing aka-tsuyu and shiro-tsuyu From horse mackerel, bonito, mackerel, sardine, etc. make soup stock from horse mackerel, bonito, mackerel, sardine, etc. Sugar Mirin Combining two kinds of mirin

Honjozo soy sauce Aka-tsuyu Thick broth with strong aroma Shiro-tsuyu Light taste like Kansai style, using white soy sauce. Executive Director The first time in 1970, the then head priest of the shrine gave me this recipe. Executive Director We opened a store in the precincts of the temple.

Managing Director I was asked if I would like to serve kishimen. The kishimen that I served at that time I was allowed to call it “Miyakishimen”. It is now called “Miyakishimen At that time, it was called Sakura Seimen Kogyo. under the name of “Sakura Seimen Kogyo”.

We were manufacturing noodles, but we were not a restaurant. but we didn’t have a restaurant. We didn’t really do it on a full scale. But it’s in the same Atsuta Ward. that we were originally associated with Atsuta Jingu-sama. I think that’s why he told us about it. I think.

I think that’s what you’re talking about. (Supplier is) a tofu shop, right? There are not many places that use this anymore. There are not many places that use this anymore, but… They don’t come around anymore. Only in this region. They’re not using it. It’s like a local color.

Only in Nagoya Small fried bean curd Shiitake mushroom Miya kishimen on it. Aged bean curd, shiitake mushroom, fish paste, spinach, bonito flakes This shiitake mushroom is very popular We get a lot of customers asking us if we can sell them. to sell only shiitake mushrooms. Miyamanju Sold at the sweet shop next door

Opened at 9:00 Miyamiya Kishimen 800yen Katsu Curry Kishimen 1350yen Hida beef croquette set meal 1250yen Miyamiya Kishimen mixed vegetable and seafood tempura 1250yen A woman comes to the restaurant right away. She orders a small bowl of Miyamiya Kishimen (-50yen) 2 people come to the restaurant

Two orders of Ebi-ten Oroshi Kishimen (Kishimen with shrimp tempura and grated radish) Spinach, fish paste, shiitake mushroom, green onion, deep-fried tofu Aka-tsuyu (red soy sauce) Bonito flakes miyakishimen Sprinkle a dash of chili pepper to your liking Sip kishimen with fried bean curd Fluffy and thick kishimen noodles

Kishimen eaten in the precincts in the morning is supreme… Ebi-ten Ebi-ten oroshi kishimen Tororo, umeboshi hot egg Wakame seaweed, green onion, fish paste kizaminori (minori) Ume-toro-tama Kishimen Miyamiyakishimen Cold 9:15 Customers arrive one after another within 15 minutes of opening Hida beef croquette Hire Katsu Curry Katsu Katsu Kishimen Hida beef croquette

Mixed vegetable and seafood tempura Tororo Kishimen A rush of orders is quickly processed deep-fried chicken Deep-fried chicken set meal (Miyamiya kishimen noodles, rice, deep-fried chicken) Miyakishimen 800yen Aromatic sauce with rich flavor and delicious taste Smooth texture on the tongue Smooth texture, fluffy, elastic and strong. Only in Nagoya Small fried bean curd 12:32

The queue just goes on and on… Funghi mushrooms Funghi Mushroom Grated Kishimen Kinshachi-kishimen(white soy sauce) Kishimen noodles with egg Kinshachi kishimen 1150 yen Clear white soup Add a pinch of chili pepper Closed at 16:30

About 920 cups were served on that day. It was a close encounter with a popular kishimen restaurant with a big line! Aichi, Japan The tour covers “Ebisuya Honten” which is open until 1:00 a.m! Thick pork cutlet served on top of a bowl of rice Curry udon is the best here.

I don’t usually eat it. I come here to eat curry udon　 It’s good here. It’s very good. The big power impact! Extra large prawn tempura is a blast! Aichi, Japan 5 min. walk west from Sakae Sta. Established in 1927 sohonke ebisuya head office 8:07 From preparation to close contact Sharpening knives

Carefully wash leeks with a scrubbing brush Mr. Nakano, 64, has been with the company for 46 years He’s been working since he graduated from high school (Staff) How old are you now? Now 64 （That’s 46 years (of service). Soaking cut green onions in water 3 leaves 2 cauldrons for soup stock

(Staff) Is the dashi only dried bonito flakes? There are two kinds. Muro-aji and Soda-bushi (Staff) What time are you here this morning? 7:30, maybe around there. I’m going to leave early. I’m going to go upstairs and rest a little bit. It’s not a crowded train. I don’t like crowded trains.

This will be tamari soy sauce. Soy sauce, sugar and mirin make “dong-tsuyu Remove lye carefully strain the broth Add mirin (sweet cooking sake) Add mirin (sweet sake) and transfer the broth to a small vessel Transfer soup stock to second pot Rice is cooked

The rice is cooked, and a cross is placed in the cooked rice and transfer the rice while unraveling it soup stock Miso (Staff) What is this? Miso soup with red miso broth that comes with a bowl of rice Miso soup with red miso broth Employee in charge of hall goes to work

Sweeps the tatami room and arrange the cushions. Cut beef (Staff) What is this meat for? This is for curry or This is beef for meat udon Beef fillet cutlet Sasami (white meat) used for chicken katsu-don The set meal includes a small udon bowl and a small bowl of udon noodles as a set

(Staff) Do you feel like you get a lot of set meals? When it gets cold from now on We serve a lot of curry. Cut the chicken Preparing chicken cutlet Filet of Beef cutlet Preparation of Kashiwa no isoage (fried Kashiwa fish) It’s called “isobe” because it’s wrapped with nori

This is a snack food. This and udon noodles with grated radish are called udon noodles with grated grated radish. After removing the oil from the udon then seasoned with tamari soy sauce and sugar. Add soup stock to curry and mix (Staff) What is the roux for the curry? Ebara’s madras curry

For the most part I use Esby’s red canned curry powder and potato starch to thicken it up. and potato starch to thicken it. (Staff) Are there any other ingredients in it? In our house, just beef and green onions. (Staff) And then you kind of add broth? With “white dashi.” Tasteless “baka dashi”

Preparation of the second floor of the store Shrimps are cut so that they do not curl up Arimachi black tiger Handmade buckwheat Nihachi soba 8 parts buckwheat flour to 2 parts wheat flour Mixing buckwheat and wheat flours Add water Ebisuya Honten is Udon, Soba, and Kishimen (flat wheat noodles) are served by hand

Mixing flour with whole body The mass is getting bigger and bigger Kneading with force Chrysanthemum Kneading Mixing flour and water while removing air Clean the kneading bowl Stretching dough with a kneading stick Transfer dipping sauce prepared first thing in the morning into a container Green onion for zaru soba

It is cut into round slices and soaked in water immediately. So the pungency of the green onion is not so bad and it is crispy. (In response to a question about how long the staff has been with the company) It’s embarrassing w I’ll have to read Saba, W.

(Staff) You mean decades ago? Mr. Nakano said 46 years ago… A little bit later. 24 seats at table, 48 seats at small table Business hours Weekdays 11:00-25:00 Saturdays and holidays 11:00 – 21:00 Closed on Sunday Lunch time service Curry udon light set 950 yen

Lunch time service Large portion 250yen –> 200yen Rice (small) 200yen –> 150yen Curry (Udon, Soba, Kishimen) 1000yen Shrimp with grated radish (udon, soba or kishimen) 1,500 yen Miso katsu kishimen (flat cake with miso cutlet) 1,300 yen Hime gozen set meal (oyakodon + small bowl of noodles) 950 yen Ichimi 11:00 opening

Man arrives shortly after opening Large bowl of kishimen noodles with nameko mushrooms and grated radish Boil shishimen noodles with plenty of hot water Teuchi Kishimen (handmade noodles) (Staff) Does kishimen take less time to boil than udon? It’s shorter because of the difference in thickness. (Owner) Roughly half.

(Owner) Especially in our case, the salt water is very concentrated The shape of the noodle body that you make, in the case of kishimen I still try to make it a little bit thinner, and so on.

In the case of udon noodles, I think it’s better to make them I think it’s better to make it a little thinner. because it boils faster. That’s the direction we’re going. Mr. Nakayama, the third owner (Staff) How long have you been in business? It’s since 1927.

I’m told it was started by your grandfather. (Even though it was supposedly started by your grandfather) I was told that my grandmother used to make udon noodles… My grandmother was quite a woman. She is still famous among my relatives. The kishimen is boiled. Tsuyu (soy sauce) grated radish dried laver Bonito flakes

Finally, a generous serving of nameko mushrooms completes the dish. Kishimen (Kishimen noodles) with grated nameko mushrooms Sorry to keep you waiting Nameko mushroom with grated radish It’s a big bowl of rice. With green onion on top Stir well Take a bite It’s so slippery and smooth…

The second customer He orders “Curry Udon Light Set” for lunch. Start cooking Curry Udon Boiled udon noodles are cooled in cold water Hot curry is poured over the udon Udon noodles with curry Bounce it and take a bite Udon is followed by white rice Cold water tastes good again

Enjoy the curry and finish the meal Boil soba Boil soba noodles in cold water Soba noodles with egg Dropping green onion Add a dash of seasoning Soba mixed with yam and egg is the best. I even drank up the broth. Bowl of rice topped with pork fillet and pork cutlet

11:44 Customers arrive one after another Curry udon noodles, 1 piece of chicken cutlet Egg rice topped with egg Tuna bowl Curry udon light set 950yen Oroshi Soba Kishimen (flat noodles) Yes, sir. You need an apron, don’t you? (Customer) Yes, I’m here.

I have to have this (paper apron). Curry udon shop must have this. Curry udon Curry udon with chicken cutlet Curry udon is the best here. I don’t usually eat here. I come here to eat curry udon This place is delicious. It’s a great dish. Sauce katsu-don (Staff) Are you busy today?

I don’t know… Something like this… Is the deviation about 45? I guess I have a little bit of leeway today. w If there’s no overlap of comings and goings, it’s not too busy. If the comings and goings overlap, I get a flat tire. Fried shrimp Gathering batter for shrimp tempura

Crispy and crunchy batter Soba with Grated Shrimp Plenty of grated radish Udon noodles with grated prawn (Staff) What did you order today? Oyakodon and oroshi-soba. This shrimp is amazing, isn’t it? It is different from others! I’ve never seen anything like this! (Staff) How many stores are you doing now?

Only one directly managed store. But there is a store where employees operate independently Interaction with that one. And there’s interaction with customers. Mushroom tendon Hime gozen set meal (chicken katsu-don and kishikoro set) Hime-gozen set meal (bowl of rice topped with chicken cutlet and zaru soba) Tempura Kishimen Buri Buri Shrimp Tempura

Handmade Kishimen (Kishimen noodle) Katsu-don (pork cutlet served on top of a bowl of rice) Red miso soup Fluffy egg with rice bowl tsuyu flavor Thick Tonkatsu The crunchy part is still there and tasty… Udon noodles boiled in plenty of water Throw green onion and beef into soup stock

Boiled noodles are cooled in cold water Hot curry is poured over hot noodles Curry udon Slightly thin but firm Curry Udon with soup stock Comfortable old-fashioned atmosphere The best noodle shop in Nagoya Aichi, Japan Curry Udon Shachinoya 7:46 Clerk goes to work Established in 1976 Curry udon specialty restaurant from Nagoya

Soup made from aromatic vegetables and chicken bones Used for Ramen and Curry Udon Tonkatsu is limited to 10 pieces a day Cutting in and so on… The vendor has already done it. 10 Tonkatsu (pork cutlets) a day used for udon noodles with curry pork cutlet Muro ga 700 Sasa 250

Shaved bonito based soup stock Beef loosened in hot water Sweet and spicy seasoning with sugar and tsuyu Beef used for Niku Udon Noodle Beef cutlets are sold out by midday. (Staff) They run out early in the day. Is it mostly curry udon? Yes, it is. 90% of them are curry udon.

It’s just that You know, on weekends, families come in. And they usually order ramen. Owner’s mother goes to work Cutting ingredients for curry udon (Proprietress) You put them in the curry. The ends of leeks are used for soup stock Curry udon is blended with two kinds of soup stock

(Staff) Chicken soup has a nice aroma. Smells good? I’m surprised you don’t like this kind of smell. No, not at all. I’m going to the curry powder shop. I have some dried bonito flakes there. It smells so good. It’s just roasted, unrefined shavings, and it smells really good. It smells so good.

Thickly sliced green onions are Rinsed in water Kamaboko (fish paste) They put this fried stuff in there too. Kamaboko and deep-fried and The green onion I’m cutting now That’s in the curry. Honten Shachinoya The original store of Nagoya Curry Udon Pepper Ichimi Wipe up the container on the table Tea is semi-self-service

In winter. They do squid rings and stuff like that. in the summer, but the cutlets themselves, not so much. So sometimes there’s not much chance of getting out. I’m just filling in this way now. (Staff) I’ll see you in the winter. Yeah, I’m thinking of doing it.

But katsu, too, though they’re surprisingly popular. Still, there are times when there is a surplus. Already, katsu I’m leaving around 11:00 when I’m leaving. 15 minutes before opening Talking about baseball Owner brings homemade udon noodles Udon noodles with thick and chewy texture Noodles are boiled as the restaurant opens

Owner comes in after noodle making (Staff) So you even do noodle making in the morning? Showa-style counter seats Man walking in front of store Store opens at 11:00 Mom, it’s starting to rain. put up goodwill The man just mentioned seems to be a regular. Menu is on the wall only

Curry udon 750 yen Curry udon with pork cutlet 1050 yen Ramen noodles 550yen Chinese rolls 650yen Meat udon noodles 750 yen Udon noodles with egg 650 yen Udon-sashi 550yen, refill 200yen Chilled udon noodles 700 yen Grated udon noodles 550 yen Zaru udon 700 yen Silk curry 800 yen

Very thick glutinous udon noodles are boiled Noodles are lightly cooled in cold water Udon noodles with meat Meat udon rice Ichimi on table Rice on the cheek Sipping glutinous udon noodles! Enjoy the tasty soup stock… Finished in just 7 minutes Ordering curry udon

W soup stock of chicken stock and shaved bonito shavings Mix curry powder into it. Green onion Pork No potato starch is used. Characteristics of Nagoya Curry Udon Fried bean curd is also added Heat up bowl and udon noodles Drain water with bamboo colander Add soup stock and adjust density

Serve curry on udon noodles Curry udon with udon noodles 750 yen Sticky and firm extra-thick noodles with curry… Mild and rich thick curry Fish paste, pork, green onion, deep-fried tofu Ingredients with a strong presence Curry udon, medium size +150 yen for a medium portion Curry Udon in medium size arrives One flavor

Carefully tasting the broth many times Sipping noodles without fear of the honey… Even the broth is cleanly drank up… 11:29 I wanted to get the curry involved I want to make the noodles thicker than at other restaurants. When you heat it up, it becomes sticky and soft.

When it’s watered down, it becomes soft and chewy. It becomes chewy and firm texture. The owner’s signature glossy koshi-shi, designed to go well with curry. The owner’s pride, shiny and firm, very thick udon noodles Three men come to the restaurant Two cutlet curries and one curry and rice. Tonkatsu cut before serving

Udon noodles with curry pork cutlet Very tasty I want to eat it every day Curry udon with pork cutlet Curry udon Curry is not too spicy, mild taste. Finished drinking and eating Thanks for the food, it was delicious! (Clerk) Thank you very much, that’s 1,050 yen. Thank you very much.

Many customers finish all the soup stock… 12:05 Customers come one after another One medium portion of cold meat udon and one medium portion of cold meat udon Silk curry in medium (Waiter) Sorry, silk curry. (Clerk) We only do regular and large portions. Then… with a large portion (Waiter) Large serving, please?

Cold meat udon noodles with spicy daikon radish and green onion Meat Udon Noodle Thank you! Looks delicious! Bon appétit! Silk Curry (Tsukemen) Noodles are thin and firm Cold curry (Tsumekarei) Udon noodles are cold. Curry soup is hot. Thank you for the food Thank you. 1,100 yen. Yes, exactly. Thank you very much.

Welcome to the site Curry and rice? I think curry is delicious Sometimes I feel like eating it I like that taste and the way it’s divided. Curry pork cutlet with udon rice in three Curry pork cutlet with udon rice arrives Pork cutlet soaked in curry set on top of rice

Curry broth is poured over the pork cutlet Instant curry bowl with pork cutlet is ready. This is definitely delicious… Noodles were good Noodles, sticky. welcome to my home I’m done with cutlets and rice today. With a big serving? Curry Udon Large portion +200 yen Thank you very much 13:30

(Staff) What did you order? Curry udon. How do you like it? It’s delicious. It’s been a long time since I’ve been here, but it’s delicious. A man comes in Curry udon used to cost 180 yen a bowl. 32, 3 years ago. When I was 22 years old

(Staff) Has your husband been coming here all his life? Well, he’ll come. Thanks. Thank you. Thank you. 14:00 Lunch session ends Japan Aichi 8 min walk to north from Nagoya Sta. Taikodori Exit Established in 1934 Asahiya 5:54 4:00 a.m. to the market to buy Go to Okazaki Toyokawa Stock up on vegetables

(Staff) Are you going around by yourself? Sure. I have to see it with my own eyes. I still don’t want to leave it to others, because I don’t want to… I want to see it with my own eyes and make sure it’s done right. I want to be sure of something

In touch with people. It’s important for me to be in touch with people. You need to meet the right people you trust. Talk to that person. I’m going to get the right stuff. For fish For vegetables You meet the right person From someone you can trust. I’m going to get it right.

…and that’s what I’ve been doing I do it all week long. I process fish for sashimi. As you can see It’s a very good thing. So I think it’s worth going there. because of course there are fish that are only found there. Like fish that can’t be found in the market.

And that’s the other side of it, it’s fun. Like, “What do we have today?” kind of thing. (Staff) Did you have any good fish today? It looks like there was some good “hagfish” in there. It looks like it has a lot of fat. I think it’s good.

People you can trust will tell you “no”. They’ll tell you what’s no good for you. I’m not one of those people who says, “Sell whatever you want. I’m not a person who says I appreciate that. Depends on market availability Sashimi Set Meal (changes weekly)

Sashimi set meal with Osisan, Kinmedai and Hagatsuo Sashimi set meal, 1,500 yen 6:13 I never touched a fish. I wanted to do a shirasu-don To buy shirasu To the Chita Peninsula. You went there first. I saw it there. It wasn’t very quick.

I think it’s time to go for it. there’s a fishing port in Mikawa Isshiki. We said, “Let’s go look that way.” We went over there. There’s a place in the back called “Fish Village”. “Let’s go there and have a look.” I went there late. Everything was closed.

I saw one store that was open. I said, “You’re early.” I said, “Everyone finishes before 7:00.” and I said, “Well, I’m not going to be done before 7:00. “I’m going to have to get up early.” and I said, “I’m going to have to get up early. the following week, I think.

I got up and went over there to get over there around 6:00. I got up and went. Everything was open. That’s an awful lot of fish. that the public can buy. So I looked all over the place. One of my customers said, “I want some bonito.” And it’s sashimi.

From a fishmonger with whom I later became acquainted. If you want a piece of skipjack, I’ll give you a piece of skipjack. We have a store in front of our station. I’m going to deliver it there. Bonito was expensive at that time. One piece would cost 5,000 to 6,000 yen.

And I would ask the customer, “Is it okay if I charge you 5,000-6,000 yen for it?” and ask him. He said, “I don’t care about the price. and he said, “I don’t care about the price, just put it in. I went to the station to pick it up.

I don’t know how to handle this… I’ve never touched a fish… and Now it’s convenient and You’ve got all the fish handling instructions on your phone. It’s all on video. Referring to the video I was just cringing. It took me about two hours to process one fish. And that’s it.

We have to do something about the sashimi anyway… That customer started coming in regularly, too. So anyway, I went to that fish store and Today this sashimi, today this sashimi … and so on. It was one kind each. I had to learn how to handle fish.

I have to serve it to my customers whether I want to or not I have to do it well Trial and error, struggling to get it right… I learned a lot… And then after six or seven years… Now, unless you’ve got a lot more… I hope it’s not too weird.

The way it’s handled is different The one that opens the back, the one that opens the belly A totally different way of processing It all depends on the fish I bought about 30 horse mackerels yesterday. I processed them all for frying. To fry them, you have to cut them open back to back.

If you cut it from the belly you don’t get a nice triangle. It doesn’t make a nice triangle with a tail I started out with about 10 of them. A week starts with… Now I have to have 30 to make up the difference. This is becoming a popular item.

It’s got a good reputation. It’s fluffy and delicious. They say it’s so good. I’m glad I did it. Make sure you stock up on people you trust. Stock up on the right stuff. Properly processed and ready to serve to customers That’s what I’m saying. I’m getting a little more confident now. in 1973.

Because my predecessor had a stomach ulcer and had to have surgery. Let’s make one restaurant without delivery form Teishoku that did not exist at that time Kishimen set meal A restaurant that can serve noodle set meal You put it on the right track. We didn’t have a store like that.

It’s a very prosperous place. It’s a place for businessmen. You can have a set meal for dinner previous generation is a delivery shop The predecessor changed it to this kind of format I rebuilt the building and then Or the Teppan series of Teppan thick noodles.

That one is still 7 or 8 years old. It’s changing form every generation. (Staff) When did Mr. Horiba take over the store? About 37 years ago? I started here right after I got out of college. （When Mr. Horiba first joined us) I hired four or five people. Still, it’s a very busy time.

I’ve been busy. There were all kinds of stores around. Convenience stores were built and so on. The situation of office worker’s lunch has changed. The number of customers has been the number of customers has been in a state of poverty… It was getting tighter and tighter…

I’m down to the point where I can’t even make tomorrow’s payment… I couldn’t even make tomorrow’s payment… I got a hint from a customer. “Do you have any yaki udon?” I got a little bit of a hint from a customer I got a little bit of a hint.

My predecessor thought that yaki udon was served in coffee shops. It’s not something you serve in a specialty restaurant. I couldn’t serve it because they were adamantly opposed… I couldn’t… Well, I’ll give you a different menu. So… A set meal with croquette…

I’ve come up with a lot of different menus… I’ve thought of… I’ve come up with a lot of different menus. The media has picked up on it, so… I guess that was the beginning. That was a turning point. If it wasn’t for that… This place would be gone by now.

There is a food writer, Mr. Masaki Nagatani Masaki Nagatani, who is a food writer. He happened to come to eat with us. I just happened to eat there. I didn’t know about Mr. Nagatani at that time. I didn’t know that. “Adult Weekend” We were published in that magazine, and that’s how it started.

Matsuko’s New Party of Anger New three major Nagoya foods… Neo-Nagoya-meshi Featured on TV corner Making soup stock with muro-aji I used to dart a whole bag of it… When the bubble burst… Things got tough and… We found ourselves on the edge. How many grams do I have to put in

You can get the same quality for enough. We have to save money somehow. Chicken bones Used in dishes such as miso stew The owner’s mother (84 years old) She is still helping the store Knife so used that its shape is greatly changed There is a division of roles Since each of them

(Staff) What are the thin knives for? This is a knife for making streaks in fried bean curd. landlady Flowers are arranged by the landlady It’s so bleak… (Staff) Did you learn? A little bit when I was single. I did dabble in it. There’s nothing basic about it.

It’s just there. a little bit different, don’t you think? Cheaper One bundle is a lot. This is… really… This one, this one… This is just a bunch of… 150 yen w (Staff) cheap w (Staff) Is that JA in Okazaki? It’s not Okazaki. Gamagori.

This one was a bit expensive. I think it was 350 yen. But you can’t buy a rose in town for 350 yen. The green onions you have here To have the green onion salt made Upstairs, his wife is making it for him Ramen noodles with green onion and salt. Negi-shio beef tongue?

You know, that kind of leek salt craze. They did it a few years ago. Negi-shio… Imitate that. And then rearrange it a bit! If there’s something on the news or something on TV that has to do with food. If it’s on TV, I’ll watch it. It’s important to be informed in that way.

All last week, the horse mackerel fries. We’re sold out. They run out of fried horse mackerels on weekends. I’d say we’ve got some regulars now, too. He’s a guy who comes here a little bit. I’m going to take a break and drink some water.

Preparing deep-fried tofu for inari sushi Cutting with the thinnest knife (Staff) Is this the most you get out of it? Yes, this is the first one. I’m on the internet right now. Depending on which site you are looking at Depending on what site you are visiting The content of your order changes

For example, if you come with a group of friends If you share with us, we’ll say and they say, “Both are delicious.” It’s such a good cycle. With the support of our customers One after another It could be Indians. or mayonnaise I’m changing the flavor all the time.

The purpose is to make miso What’s that? There’s mayonnaise… What flavor is Indian? (Staff) So this is how it all started. Yes! That’s the trigger, really… Carefully remove lye Strain soup stock Kaeshi is divided with dashi broth （I was in a panic when the soy sauce maker I was in a panic.

It’s not that they ran out… They stopped making… I made a big deal about it, but… I managed to get it to stop. If we run out of this soy sauce we will lose our taste… I didn’t know there was a soup stock maker called Maruai. That company went out of business…

Hagoromo is famous, isn’t it? Hagoromo Foods That’s where it takes over the dashi part. I started doing… I’ve been told to get out of the commercial soup stock… I’ve been told… Then they can’t get the dashi… The place where I was introduced to… For some reason, it was a dashi maker in Kyoto…

I ordered it and drew the dashi… It’s the same muro-aji, but it tastes different… He said, “I can’t use this stuff.”… A big fuss to find dashi… Searching, searching, searching… How did you end up there? I was originally taking breadcrumbs. I knew there was a dashi shop. Because there is a dashi shop

Let’s take it from there. I think that’s what they said. And from there we’re now… Now we’re getting it from Ota-ya. Noodles are from Nagasakiya, which I have known since my predecessor’s time. We get our noodles from Nagasakiya. The previous generation used to make their own noodles

I can’t do that much. And the previous generation thought, “Oh, I can’t do that. than to make your own noodles. Better to broaden your menu. that’s the idea Sliced sea bream is taken down into three pieces You don’t need a knife to cut it. You don’t need a knife to cut it.

Careful boning You were open on Sundays, back then. We used to use part-time student workers on Sundays, too. or cleaning up with the help of others. I’ve had people help me with preparations and things like that. It was a little bit easier. Because now I have to do everything myself.

I just can’t help it… You do everything yourself… (Staff) Is it just the two of you now? Other work Since my mother does very little It’s just the two of us now Like being a grocery store or something. Pickle shop Kamaboko (fish cake), dashimaki tamago (rolled egg), etc.

I didn’t know there was a place that sold those things. You could go there and buy all that stuff. All of those things. We do it on Sundays. It was 6:00 this morning, right? I’m closed on Sundays. On the other hand, you got up at 4:00 a.m. Get ready Departure at 5:00

A little more than 230 (km) for a short trip. Running 1 day Stock up. Sleep was at 1:00 last night too, right? Last night was early, 12:00 p.m. I woke up at 4:00 a.m. and went to bed at 12:00 p.m. I went to bed at 12:00 p.m.

The day before, I was late cleaning up Saturday. It was past one o’clock when I went to bed. I woke up at 4:00 a.m. Three hours on a Saturday. (Staff) Have you been living that lifestyle for decades? Not decades. I’d say the last seven or eight years.

(Staff) By the way, what time does your husband always what time does he work? Usually from 6:00 a.m. At night, when we close up, it’s usually around 11:30 p.m. Every day Horse mackerel processed yesterday Horse mackerels that have been filleted only to be fried (Staff) Don’t you go on trips or something?

Never. I’ve never been. You’re stocking up for next week’s trip. It ain’t a trip! Driving! Osan’s characteristics This mustache Three down on the old man Clean white meat Carefully boned Hagatsuno This guy’s features are This one The teeth are very tight Not a “leaf” leaf. Hagatsuno has this stripe pattern

Hagatsuo is cut into 3 pieces Nice fat on it. The flesh is pure white. It will last a week! Fish, too, depending on how you do it. You don’t need power. I can cut enough with a beef knife. Asahiya’s special blend of soy sauce

When you eat rice with egg with this soy sauce It’s delicious. It’s the same light soy sauce. Light in color but but with a strong salty taste It’s soy sauce For rice with egg Most suitable for I’m trying to explain this to a client.

That there is a set with a raw egg on it. Take this soy sauce. It’s delicious when you make rice with an egg with this. and explain to them I wonder if it will be in season now. I said. Let me tell you the flip side. It’s a pretty good price.

Sashimi set meal with Osisan, kinmeidai and hagatsuo sashimi set meal, 1,500 yen Sashimi set meal, fried horse mackerel set meal Autumn salmon steak set meal, spicy grilled miso thick kishimen noodles (Staff) What are these onions mainly for? It’s for baked thick onions. Teppan type After the national broadcast of Matsuko’s

Like 50 in one day. We’ve cut a ridiculous amount anyway. My wife said it’s hard to peel them. It’s hard to peel 50 of them. It was a lot of work just to cut them 9:23 Meal break (Staff) Is it always the same menu? Yup. With salad Bread and fruit Yogurt I need to eat this much.

(Staff) How old are you? Sixty years old I wonder how many more years I can do this… I’m getting to the age where I wonder how many more years I can do it… (Staff) Is your son going to take over the store? I have two daughters. I’m not taking over the store.

(Staff) Then… in your own lifetime… (On your own behalf) Then we’re done… (Staff) About 90 years… Yeah… Big is big though… Making sushi rice for inari sushi Making inari sushi Rice is filled quite well I think it fills you up pretty well. Some of these are bigger than others.

Some places this is naturally smaller I don’t understand… How big is it?” If you ask me… I say, “See for yourself.” Bring me one for now. Like, “Here it is.” When my predecessor was there. Inari of this size. Put four of them on. And changed it to sell it piecemeal.

And sushi rolls, like salad rolls. like salad rolls. Inari sushi 60yen Limited to 12 per day Preparation of red miso soup Preparing shiitake mushrooms for mushroom roasting Cute little mushrooms on the griddle, aren’t they?

He can be angry, he can be smiling, he can be laughing, he can be It can be angry, smiling, etc. I prepare about 10 of them in advance. If you don’t have enough, you’re in a big hurry again. (If we have this much ready) I think I can manage lunch.

If this keeps you busy Since there is nothing better than this The landlady’s special pound cake I had a pound cake specially made by the hostess. (Staff) How long have you been married? 30… how many years have you been married? Thirty-four years, huh? (Staff) Are you in a love marriage?

It’s an arranged marriage, that’s what this is. (Staff) You guys get along amazingly well. Because if you’re together 24 hours a day We can’t fight about it. I mean. I think you’ve been pretty patient with me, okay? I mean, I think they’re putting up with a lot. I’m getting smaller.

I change into a pure white lab coat 5 tables for 4 persons, 1 table for 6 persons 3 small 4-seater tables 1 parking space Business hours 11:00-21:00 Closed Sunday Notice Young proprietress is undergoing rehabilitation for an injury. Notice Delayed response due to two-person operation Miso-nikomi 820 yen Kishimen 440 yen

Yakiniku set meal 1400 yen Miso nikomi set meal 1080 yen Curry udon 770 yen Ankake udon 670 yen Yaki-taeki-kishimen 770 yen White-nikkomi udon 870 yen Sashimi set meal 1500 yen Fried horse mackerel set meal 1000 yen Udon noodles with starchy sauce 920 yen Inarizushi 60 yen Seasoning Sauce, pepper, salt, and flavor

Two sets of customers wait before opening Store opens at 11:00 Showcase shutters open Ordering while looking at the picture of the iron plate menu on the wall Order Yaki Miso Thick Shrimen Second set of customer’s order also came in

A customer who ordered baked kishimen is given a towel apron made by the proprietress. Thick kishimen noodles are boiled set fire to griddle Saute onion, green bell pepper and pork Stir-fry vegetables and thick noodles Transfer to hot griddle Finish with egg on the center

Baked Miso Thick Kishimen with smoke from the explosion arrives Hot kishimen noodles Transfer to another plate and sip it slowly Proprietress calls out for customers in between sales Thickening with potato starch Gomoku ankake 920 yen Wasabi inarizushi 70 yen Yaki Miso Thick Thick Shrimps 870yen Hot Yaki Miso Thick Somen noodles are brought

Cheers go up at the power of the dish (Staff) Do you come here often? I’m here for the first time. (Staff) What brought you here? I was here on business. I just happened to find it on a food log or something. I just happened to find it. (Staff) What did you order today?

(staff) ankanka kedoton Yaki futa kishimen (Staff) (How was the taste)? (Staff) How is it? Delicious. Tasty, with a strong flavor Handwritten menu stops my footsteps Welcome to our shop. Either of your seats is fine. You can go around the restaurant. Take a seat at the back

Lay out the menu of Yaki Tai Kishimen Wondering which one to choose… I order Yaki Miso Thick Shrimen Yaki miso! A woman comes to the restaurant by herself Woman hesitates to choose from a wide variety of menu Eyes stop on the menu of grilled thick kishimen noodles Yaki Miso Thick Kimen Noodles

Spicy and mushrooms are also available Select Yaki Miso Thick Mushrooms Yaki Miso! Please put on an apron so miso won’t fly off. Please put on an apron. Put on the apron Welcome One female guest is seated Yaki Miso Thick Thick Somen Thank you for waiting Bite into meat and thick noodles

Crumble an egg in the middle Vegetables entwined with the egg are also tasted Taste the remaining sauce at the end Yaki-miso thick kishimen noodles 870yen Yaki thick mayo is ordered Grilled mayo With lots of mayonnaise Vegetables, sausage or dried shrimp and thick kishimen noodles with mayonnaise. Finish with egg on top

Yaki mayo thick kishimen 870 yen With aprons on Hair clipped and ready to go Hot thick kishimen noodles and eggs are mixed well Creamy mayonnaise on thick kishimen noodles Mochi-mochi thick kishimen noodles with creamy mayonnaise Two female customers visit Two bowls of yaki-miso tai-kishimen Two please. Two grilled miso noodles, please

Man in suit stops in front of stops in front of showcase After looking at it for a while, he enters the store A male customer is lost in a wide variety of menu (Customer) White stewed udon with set meal Man pointing to handwritten menu Let’s go ahead and decide on the menu.

That’s a hell of a (extensive) menu… Two male customers come in Sashimi set meal It comes with half a portion of udon and kashimen Which would you prefer? with kishimen I think I’m going to try fried horse mackerel… I thought… I’m lost. Lost I’ll take the same one. Can I have kishimiden for noodles too? Yes. Can you make it cold? Koro ne? So With both Both are colo? Yes. Yes, please wait Kishimen 2 koro It’s grilled miso thick kishimen Yaki-miso tai-kishimen Thank you for your patience. Thank you very much! 3 men visited Sashimi Teikishimen 3 All white, right? Color

It’s a white stew. Tempura of white fish Daily special white udon noodle set meal, 1,200 yen Bite of white fish tempura Immediately stir in rice Udon noodles are accepted on a plate Slurp udon in one gulp Well-cooked white onion Mellow green onion is good (Staff) Do you come here often?

It’s been a while Oh, I see. (Staff) Is there anything on the menu that you always ask for? Mostly regular stuff. A customer leaves his seat after finishing his meal Kishimen, right? There are a lot of kinds. There are so many kinds, I can’t decide What is this? Looks so good!

Shijimi no Aka Dashi (red miso soup with shijimi clam) Sashimi no Tsume Sashimi set meal 1500yen One male customer comes to the store Checking menu in booklet I’m dizzy with the abundance of menus … Sashimi set meal, 1,500 yen (Staff) Do you come here often? I come often.

These two are new to me (Staff) I see. It was recommended to me. I came to you. (Staff) What do you like about it? Your wife is funny. You come once or twice a week. Good sashimi (Staff) I see. It’s insanely delicious. So always sashimi set meal Welcome! I’m clearing the table now. I’ll be right with you. I’ll see what’s going on, and I’ll help you clear the table. I’ll help you clear the table. Yakiniku set meal Yaki-Miso, Gomoku Ankake Tai-men (thick noodles with starchy sauce) Sashimi Teikishimen Yakiniku Teishoku Yakiniku Miso Apron please Woman who wandered in

Before entering the store Check the showcase under consideration for a while Now it’s time to go inside the store Welcome to the store Miso stew with egg （Can you make “Kishimen”? Yes, you can. Then please do it. Kishimen, a common dish in Nagoya, and We do it with wide kishimen General

General 02:08:22,750 –> 02:08:24,083 Gomoku Ankake + Inarizushi 980yen Yes sashimi set meal Sorry to keep you waiting Hagatsuno, Osisan, and Golden Snapper, sir. Stir-fried with secret sauce specially made by predecessor This yakiniku set meal is My predecessor thought with yakiniku sauce This is what I was talking about earlier (Yaki thick noodles) prototype

Yakiniku set meal 1400yen Yakiniku Teishoku Thank you very much for your patience. Teppan yakiniku served hot Full-bodied red soup stock with shijimi clam flavor Kishimen noodles topped with meat miso Make a dimple Finished with a quail egg on top Meat and Miso Koro-Men Daily special meat miso noodle 1200yen

Yes, miso pot kishimen, regular noodles. Sprinkle Ichimi on the table Sipping hot kishimen noodles well cooked with red miso Negi-shio grilled thick kishimen noodles 820 yen Shiitake mushrooms go missing after stirring Placed so that the face is visible from the front It has quite an impact. Mushrooms grilled thick mushrooms 930yen

Wow! Looks delicious! It looks so delicious! Mushroom grilled miso thick mushrooms 1030yen Go ahead It’s a face. I’ll do the washing up when I can afford it. I’ve been doing this since my parents’ generation. I’m the second generation. I’m the oldest of three daughters. And so she took over the trail.

And he got a son-in-law When I was about 20 years old? I got married. (Staff) The restaurant has been running for what, like 60 years? Yes, it has. The child’s… Helped from about junior high school. (Staff) I see. Ninety years… You’ve been doing this for about 60 years. (Staff) That’s amazing.

I’ve been (working) here all my life. (Staff) Thank you very much. (Staff) Please take care of yourself I’m getting too old for this. I can’t do it… (Staff) That’s right. (Staff) Thank you Thank you very much! I want to eat curry udon! I want to eat it, eat it!

Two female customers come to the restaurant Miso-nikomi is good too! Oh, that’s good! Kishimen is delicious Then the curry one is good I’ll take the curry one then! Might be tasty! Might be good! That’s great. It’s all on this menu! (Can I order)? Yes, I’ll be there. Curry-Kishimen

Do you prefer thick or regular kishimen noodles? Which do you prefer? Thick noodle Is it OK with you if I call you Taimen? Yes, ma’am.

I’m glad I didn’t bring you lunch and a fried fish roe or something. I hope you don’t mind if I don’t bring you a lunch and a fish-shaped one. Two regular inari 1 piece each, yes Order autumn salmon steak set meal Curry soup Kishimen (thick noodles) + inarizushi 500yen

Inarizushi and Inari are also available Curry Kishimen (Thick Noodle) + Inarizushi 780yen A bite of inari sushi Yum! Delighted with thick kishimen! Beautifully finished Grilling autumn salmon Pour beaten egg over Autumn salmon steak set meal. Sorry for the long wait. Autumn salmon steak set meal, 1,500 yen

Autumn salmon with a lot of miso sauce on it Miso sauce and cabbage over rice Rice soaked in rich sauce is exceptional Salmon and rice together Chopsticks can’t stop shoveling rice One grilled thick and thin noodles and one inari Thank you for waiting Yaki futa kishimen and inari ne

I’m sorry, I’m sorry, I’m sorry. Excuse me from the left side. Yaki futa kishimen and inari Thank you very much. Thank you very much! (Staff) That’s a lot! A big bowl of w Large serving of rice Big, isn’t it? Fried horse mackerel set meal 1000yen

(Staff) There was a sign at the entrance saying someone was injured. I saw a sign saying he was injured at the entrance… It says “injured” but… It says I have a hip injury… I had to have an artificial hip. Both legs Rehabilitating it (Staff) Wasn’t it quite a tough surgery?

Oh, but… The surgery itself lasted about an hour? It took about three and a half hours. (Staff) When was that? year before last You declared a state of emergency in Corona. Spring and summer and Then I did both at once over the course of a year.

(Staff) You’ve been in pain for a long time? I had them put me on Angry New Party the first time. I don’t know how to do it. Anyway, to the back sitting room. All the way to all the tables Let all the guests come in. I’ve been doing it for a long time.

I think you can see it now. （The plate is pretty heavy… Take that one and go up. Offer it up and put it away …and so on. You did the whole table by yourself. So you’re doing the “dong, dong, dong” thing. And now you’re really saying, “Ow, ow…”

I was taking painkillers morning, noon, and night… I was at the osteopathic doctor’s office. I’ve been taking care of him for a long time… And that doctor… We’re screwed, man. You’re going to break your bones. I’m getting spoon-fed… I went to a plastic surgeon…

He said, “You need to go to Central Hospital right away.” and he said, “You need to go to Central Hospital immediately. And they wrote me a letter of referral. And they said, “You know, you should have surgery…” Then there was an emergency, so…

And then we were told that the store could take a day off and… Let’s do it when we get the chance. Let’s do it at the right time This is how you did it in a good way

He said, “Let’s do the other leg in a year or so.” What a nice thing to say. Doctor… it hurts too much… I can’t! I can’t! I can’t! if you say that… And they declared another state of emergency, so… “Sir, please! Please do it!” I said. I got it done.

(Staff) Do you have a hard time walking? I had it done, and I started rehab pretty soon. Considering how much it really hurt… If it was about this… I’d have it operated on. I got around here. It’s totally different So it’s really easy in that respect

Because now I don’t take painkillers at all. It’s just easier A real difference in cloudiness Because I can walk (Staff) Yes, you can. Now… maybe… I may be limping a bit, but… I don’t have any muscles yet, so… I’m going to limp. And yet from before surgery much better and like this already

I’ve given up saying, “I want to stay…” Now it’s easy It hurt so bad… and I couldn’t sleep. (Staff) I see… I wake up in pain… (Staff) part-time people. You didn’t think to hire them? That’s what it came down to. those kinds of financial things and…

We can’t pay you an hourly rate at all, and… I can’t do that at all, and… Surprisingly detailed work, right? I wish it was just baked fat kishimen. Some are warm or a cold one It can be a set meal or with a 00……..

I’m going to quit when I can remember. I think. It’s a harder job than you think. One month with subarachnoid hemorrhage I was in the JRC hospital for… After that, he was put in a rehabilitation hospital for a month. Then I was put in a rehabilitation hospital for…

I was gone for two months (Staff) Eh… thank goodness. (Staff) No major aftereffects then? No. No. 1441 At one point, I was in a life and death situation… (Staff) What did you do with the store during that time? My daughter would come over and

I had a relative’s aunt to help me out a little bit. Of the two months I managed to cover one month with that. I took the rest of the month off. It was tight and no one came. (Staff) You’ve had a lot of… hardships. Yes, we have. There are inevitably good times and bad times, so… I’m not sure I’ll ever be able to… It’s not always bad. Usually. And the subarachnoid is just a coincidence. Go back to sleep. Get up to go to the bathroom I have migraines. Originally…

My head hurts differently than usual. I wonder what it is… Then I went to the bathroom and I was like… I think it stayed that way… I don’t know what I was thinking. I was sleeping next to him. I woke him up. He says, “Hey, hey, my head hurts.” why?

You’re calling an ambulance?” He said. He says, “Yeah, call one.” At the phone, like this. I said, “Excuse me…” Make sure you’re calling an ambulance. ‘Oh, the ambulance is already on its way, so that’s okay…’ Slept on the floor Paramedics came up “Ma’am ma’am ma’am.”

‘Can you move over to this blanket over here? I remember being told that. I think they moved it… I think they took him to the ambulance and… They probably put a lot of equipment on you, don’t they? I get asked a lot of questions about a lot of things.

I’m too lazy to answer them. And it hurts. Can I lose consciousness now? I’ll leave you to it now! something like that. Hmmm… No memory of it after that until I got to the hospital (Staff) Is that a craniotomy already? There’s a clip inside. (Staff) I see…

(Staff) “You’re okay, right? You can go?” He asked me. He says, “Yes, sir.” (Staff) You’re strong, ma’am. Something like that, because the bleeding had stopped at one point. At that stage. So I’m glad he was in a condition where he could do surgery. Yaki miso thick kishimen 870 yen

Sizzling sound of hot iron plate is appetizing Thick and glutinous kishimen noodles soaked in rich red miso paste Miso soaked noodles with egg to mellow Vegetables and meat in a hearty and satisfying portion Try it without any sauce. Big fried horse mackerel set meal 1000yen Red miso soup Udon noodles, slippery and firm

Big fried horse mackerel Crispy batter Thick and fluffy inside It is good enough as it is, but try to put sauce on it Horse mackerel with sauce is also good Crunchy cabbage Miso soup with red miso soup has shijimi clam from Mikawa Inarizushi 60 yen Chubby inarizushi

Sweet and spicy soup stock soaked into fried bean curd Asahiya has been in business for 89 years and has overcome many hardships. The couple greeted us cheerfully.

名古屋のうどんそば・きしめん屋５選

00:00 – 吉野屋
25:05 – 宮きしめん 神宮店
43:55 – えびすや本店
1:13:47 – 鯱乃家
1:34:49 – 朝日屋

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