日本食に常連が殺到する老舗うどん屋の1日丨Tempura and Udon Restaurant : Amazing Japanese Foods

日本食に常連が殺到する老舗うどん屋の1日丨Tempura and Udon Restaurant : Amazing Japanese Foods

Inami-cho, Kako-gun, Hyogo Since 1974, Udon Restaurant Inami Kelp left overnight. Soup and noodle making are done at the soba restaurant across the street. The 3rd generation manager of Inami Udon. The udon restaurant across the street. In summer, more than 80% of the customers order the tempura koro udon. Especially on hot days,

We make tempura all day. Preparing the soup for the koro udon Koro udon soup We mix this soup with the broth. We make the koro, the broth for the tempura koro udon. And we let this sit. The taste will be more mellow when heated.

We mature the soup in the warehouse for 1 to 2 weeks. Preparing the broth Aging warehouse The finished koro It takes about 1 to 2 weeks. We make the taste more mellow. The name “Koro” originally means fragrance and dew. You can smell the nice fragrance when you open the lid.

Soy sauce and mirin We add sugar and melt it. Season it with dried bonito. Add the dried bonito before it boils. Done. Taking the soup to the udon restaurant Making the udon noodles This is the fried tofu skin used in kayaku udon and kelp udon. The oil is different.

We make the oil just right. THat’s what we do. The oil for tempura and the oil for fried chicken is based on the same oil, but is different. The 3rd generation manager’s sister. Sweet potato tempura Deluxe tempura koro udon I used to live close by. I live far now, but since then

We come here time to time. Deep fried rice cakes These are all tempura koro udon. Do you come often? There’s a local bath down the street. We always come here before we go there. We go take a bath after. It’s my first time here. Me too!

While we were thinking about where to go for lunch she said we had to come here. She brought us here. Do you usually order koro udon? Yes, this is delicious and it’s a must eat. Sometimes I worry about your health. They’re like our grandparents. We’re still young. But we are worried about covid.

Many customers can’t come so we want to see everyone again. Do you often go out to deliver food? Yes, when there are many orders, there are about ten orders a day. We usually go out for ten orders. The guests leave the food outside. Then we go to recycle the bowls and utensils.

We have pregnant customers and small children, and elders. For them, it’s hard to walk. Hope we can serve more old customers. How far do you deliver? The whole Inami town. As long as the address is Inami-cho, we will deliver. So far the price is the same for delivery.

It’s convenient for citizens of Inami. We are also a local business. Our local customers are always important. That’s why we offer delivery services limited to Inami. We also don’t want to charge extra for delivery. When friends come, we usually eat out. I usually go with 4 friends. Customers using our delivery service,

And customers who come by, everyone is very kind. They always say, “We came by to see you”. Because there are so many customers, this is the happiest thing for me now. Customers love our udon and I love my customers. We want to make more customers feel satisfied.

I often think about building a more friendly relationship with our customers. Tempura koro udon (hot) Potato pork cutlet meal Chuo-ku, Kobe-shi Established 54 years ago / Cantonese Restaurant Kobien Potatoes Recommendations / Curry $6.40, Gomoku yakisoba $7.30, Gomoku fried rice $7.30, Lettuce wrap $17.30, Squid tempura $14.50 Gomoku fried rice (Large size)

There were about 10 Chinese restaurants that serve curry when I was young. Famous food in Kobe “Chinese curry ” / Not many restaurants have it on their menu now. We got an order of a serving of curry, a gomoku yakisoba and a squid tempura. Curry (Small size) Here’s the gomoku.

Everyone orders the same food. There’re the curry and the gomoku yakisoba. “Dry” means the curry fried rice. Ankake gomoku yakisoba (Small size) Hyogo, Japan Teutisoba, Ishihara The owner of Teuchisoba Ishihara Homemade dried bonito flakes Around, like a white place There are places where it’s not good. Use this place for soup stock.

These beautiful places Like wasabi rice. Used for grated soba 100% Shinshu buckwheat flour used Handmade juwari soba This is called “ikkikasui” （Some people put in (water) in small portions, but I put it in in one shot From here on, it’s “chrysanthemum kneading.” （Because (this time of year) the water is lukewarm

I like to type with my hands as cold as possible The process of “getting the belly button out.” This is called ji-no-shi. The process of stretching by hand It’s all about how well you can make it into a circle. Now I’m going to cook the second soup stock. This is Kaeshi

Next door is a home-roasted cafe-bar Roasting machine Ghibier cuisine Master with hunting license Bury this in the ground. If a boar steps on this When this place closes. You’re stuck. （There’s a place where they process (wild boars and deer). We process them and serve them. This place is full of deer and boar

I wonder if he went to Shinshu and found some good soba. I was just thinking how delicious soba is. This is the first kneading bowl So (at first) I started with 500 grams Kunihiro Takahashi, the master. The most famous soba maker in Japan.

He did a show called “Sobauchi shinan” (“Soba-technician’s Guide to Making Soba”) And we recorded it. Imitate that way of typing. Where you still don’t understand I went to soba-uchi dojo and learned how to make soba. Nihachi soba Rice is Koshihikari from Niigata （Vinegared mackerel. Kombu-shime (kelp-braised mackerel) Mackerel konbu-shime

Mackerel, vinegared and shime saba Barrel-cooled servers Probably the only one in Amagasaki Very tasty All the best sake in Japan 40 bottles at most All the above are potato shochu Bottom is non-potato Buckwheat, barley, etc. Open at 11:30 Tenzaru soba 1400 yen Oyakodon 715 yen Recommended Cold better I’ll have sudachi soba

Which do you prefer, Nihachi or Jyuwari? I’ll go for the juwari. I come here sometimes I work close by. I come here for lunch What do you order here? This (sudachi soba) The soba noodles we eat for lunch are I just thought it would be nice once in a while.

Sushi with seared mackerel Tamagotoji One and a half at two and a half Tenzaru soba with two At two eighteen Tenzaru, two in two eighteen. Tendon, set meal Tendon set meal Oyakodon set meal Duck soup 1. Tendon is 2 Live horse mackerel sashimi 990 yen Dashimaki 638 yen They all taste different.

By leaving them overnight, the taste soaks in to the vegetables. Gyoza for number 3. Thank you. Thank you. Lo Mein Hiraoka-cho, Kakogawa-shi, Hyogo Established 24 years ago / Chinese Restaurant Ron Napa Cabbage We’ve been adding on to this sauce for 35 years.

I got a share of this sauce from the place I was training in Osaka. I keep adding to this sauce. Where in Osaka? There are no branches left in Osaka now. In Suita, there used to be an MBS TV station. There was a Mainichi broadcasting station there.

There was a Chinese restaurant in the building, and that was the first place I trained at. Then I moved a few times. Each country has a different cooking method. The recipe is different. You might use some oil and then fry it, in Cantonese styles. If you stir-fry the ingredients, it becomes Beijing style.

The restaurant where I first trained, used all of these methods. The way you call things are different too. The same chicken is called “chi” or “T”, and so on. Our restaurant is closer to Beijing style. All the vegetables taste different. By leaving them overnight, the taste soaks in

And forms a unison in the flavor. Sesame paste I grinded it with a food processor and made the paste thick. It’s white sesame. We use peeled sesame. We use this for dishes such as Szechuan sesame noodles, or bang bang chicken. It’ll be like this when it cools down. Handmade gyoza Chashu grilled pork

There are multiple parts. This is the meat I left overnight. If you make it and cut it right away, the meat breaks apart. In our restaurant we use string cutters so too soft meat is hard to work with. We use this for the hot and sour soup, and the ron noodles.

We get big chunks of jellyfish. I cut them like this. They come soaked in salt from China. We take it out and roll it up and cut them into pieces like this. Vinegared jellyfish Fried chicken with daikon and mayonnaise Ron (Dragon) Service lunch Menu Popular menu Welcome! Please choose a table.

3 packs of gyoza, please. Gyoza for table number 3. Here’s the gomoku noodles. 2 ramen are done. Seaweed Green onions Take this. Chashu grilled pork Green onions Here you go. 2 hot and sour soup, please. Starch Eggs Eggs Rice Chashu grilled pork Green onions Lettuce fried rice Thank you.

2 hot and sour soups are done. Thank you. Thank you. Thank you. Thank you. The ramen is done. Here you go. Here you go. Cucumber Boiled chicken Bang bang chicken with sliced cucumber The word “Ron”(dragon) in China is a symbol of men. The character for the word “phoenix” is ​​a symbol for women.

All the restaurants I’ve worked at so far have names like, “the white dragon”. They all have the word “dragon” in their names. The dragon is called “tatsu” in Japanese. And because my name is Tatsuya, it’s also a combination with the word “dragon”. You read it as “Ron” in Chinese.

That’s why the name of my restaurant is “Ron”. Here you go. Here you go. The Ron noodles are done. Here you go. The hot and sour soup is done. Gyoza Water Chashu grilled pork Gyoza Spicy hot and sour soup This is the Ron noodles. Please mix it well before you eat. You can

Try it as it is, but please try the vinegar or the chili bean sauce and mix it well. Go on and try this. Chili bean sauce Garlic Starch Green onions Tianjin rice Eggs Rice Chashu grilled pork Green onions Egg fried rice Meat fried rice with cream cheese Special handmade gyoza Vinegar Pepper

Gyoza sauce Chili oil Fried sweet potatoes Candied sweet potatoes

0:00　うどん料理いなみ
URL　 https://youtu.be/K4LlDoT8AIw
地図　https://goo.gl/maps/iE6pvVQB44AQyfn4A
住所　兵庫県加古郡稲美町国岡6-221-1

53:09　マルシン飯店
URL　 https://youtu.be/-BSQyThkr6U
地図　https://goo.gl/maps/XakQEp2KLxSpDJc56
住所　京都府東山区南西海子町431-3

1:30:37　香美園
URL　 https://youtu.be/wNo5BSCkHWc
地図　https://goo.gl/maps/ULJ8K6Xgs1GJq7MBA
住所　兵庫県神戸市中央区元町通3-16-2

2:01:28　手打ち蕎麦いしはら
URL　 https://youtu.be/eOSXCGj4MJQ
地図　https://maps.app.goo.gl/WvChKS9671R74tDd9?g_st=ic
住所　兵庫県尼崎市神田中通3-80 大信マンション 1F

2:34:12　中華料理 龍
URL　 https://youtu.be/cBWUHoHIdgs
地図　https://goo.gl/maps/BU2G7peVmYpSZFXz6
住所　兵庫県加古川市平岡町新在家3-285-2

うどんそば 兵庫 京都 Udonsoba Hyogo Kyoto
https://www.youtube.com/channel/UCm9X4pcqEdPlW7lIYzWGEQA

#うどん #そば #餃子

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります