信じられない超絶かつ丼ラッシュ！行列ができる大衆うどんそば屋の仕事丨Udon Restaurant’s Ultimate Egg Rice Bowl

信じられない超絶かつ丼ラッシュ！行列ができる大衆うどんそば屋の仕事丨Udon Restaurant’s Ultimate Egg Rice Bowl

A rush of superb katsudon! The explosive restaurant “Sakaeya” with 4 turns of 40 seats at lunchtime alone. The craftsmen are too fast to serve… The “Legendary Katsudon” that 80% of the customers order… Legendary katsudon The most delicious. Champon udon Welcome! Kakiage tendon Tendon Rare order Delicious! Delicious! katsu-bimono

Hiroshima,Japan Office Area 5 min walk to the east from Fukuro-machi station exit President Yamamoto Established 1987 Eieiya Menudo Over 35 years in Hiroshima It is a long-established diner famous for “Katsudon” (pork cutlet served on top of rice). 7:47 Preparation begins. Making soup stock with Rishiri kelp

This is called Zoubushi. It has a lot of different things in it. It’s a little bit sweet. I think it’s Kansai style. Flavored with shrimp Kaeshi (rice cake) We’re just splicing and splicing and splicing. Sugar, salt Udon noodles I have an image that it’s cheap.

But the price of dried bonito has gone up so much that it’s not worth it. It’s more expensive than ramen soup stock. Unit price may be higher 9:00 I put a little udon on my bowl of rice.

Many people say they don’t get bored even if they eat it every day. that they don’t get tired of it even if they eat it every day. I have regulars who come here every day. I think that’s great. I think it’s a taste that you can’t get enough of.

I think I can get 300 cups today. Dashi completed President Yamamoto’s Father Eiji Yamamoto, 66 years old Combining bonito, kelp and soy sauce in this image. By using dried shrimp a little bit of sweetness. It gives a nice broth. Preparing onions

If you make it messy, it’s not good. It’s not very good. If you put love and care into each item if you serve them to your customers with love. And the customers, if they’ve eaten it, they’ll know. We’ve been in business for 37 years now.

That’s why we have such a good reputation among our customers. That’s the reason why we have such a good reputation with our customers. 40 You’re eating, aren’t you? About 35 of them are eating katsudon. Preparing cabbage Preparation of kakiage shrimp onion Mixed Vegetables (Staff) How did you get into food and beverage?

I liked customer service. My parents had a haircut shop. I’ve watched them since I was a little girl. I wanted to do business, and that’s how I started. and that’s how I started. You graduated from college, and then you went into business. So you’re a quasi-salaried worker. 25 00:04:55,161 –> 00:04:56,396

I happened to have a relative in Kokura. This kind of restaurant. I had a chance to ask him if he would like to come. I was asked if I wanted to come. (Staff) How long have you been in training? 5 years And so we put this place out at 30.

(Staff) What did you have in mind when you named the restaurant? I named it Eike because my name is Eiji. It’s a good combination of words, isn’t it? It means “to prosper. Make today’s daily macaroni salad Cucumber, ham Egg, macaroni Boiled egg macaroni mayonnaise Mix well Macaroni salad is ready

Today’s side dish Menchikatsu (fried pork cutlet) and macaroni salad Yamamoto’s sister Ayaka Kuwabara How many eggs do you use in all? Like 300. I use it when I get a lot. I use 300 eggs in one day Rice preparation Master’s daily routine Making daily offerings to the altar

I had onigiri for breakfast Freshly cooked rice is too good… Menchikatsu is fried Green onion and fish paste cut Prepare ingredients for chanpon Onions, kikurage mushrooms carrot, carrot Cabbage, pepper Meat preparation begins You know how they rank everything now? It’s all over the Internet. It’s like we’re number one in Hiroshima.

So there are a lot of people who come to see that. That’s a complete increase. Chicken stocking Oyakodon comes out well too. Chicken This is beef Beef preparation Soy sauce, mirin (Staff) It smells good This is the priming stage. onion (Staff) General, how old are you now? 66 years old

(Staff) How many meals do you have? About 100 meals. Preparation of 100 pork cutlets Acclimating pepper one piece at a time (Staff) How many people can come for lunch? By about 1:30 or 2:00 p.m. I’d say about 150 to 160 people. (Staff) How many people in the audience? Less than 40 seats

Will have 4 turns. (Staff) After all, do you also come alone? We have a lot of one-person visitors. And these crumbs, too. It’s not like an udon shop. It doesn’t look like an udon shop. Tonkatsu is ready That’s the year I turn 41. (Staff) How many grams are in each piece?

70 to 80 grams I ask for about 150 a day. I don’t want to run out. (Staff) What is the age range of your customers? What is the age range of your customers? Businessmen. Businessman, 20’s to 60’s. I knew it was mainly weekdays. Saturdays and holidays are also increasing. customers.

And so, you know, couples, families, and so on. Noodle making Buckwheat Noodle stretching by machine Flour dough Soba preparation complete Big fried bean curd is attractive Kitsune soba 700yen The aroma of handmade soba You can feel the aroma of handmade buckwheat noodle with every bite. Udon noodle preparation

This is udon. I cut it like this. And extend it like this. Drop directly into the cauldron Cutting and dropping The point is, you know, you’re scraping the water in the most delicious state. This is not the way they do it in most places. About 40 years ago in Kokura

Trained in a restaurant similar to this one I did it there. Making tenkasu Making demi-sauce I was a cook. I didn’t have this menu at first. I wanted to bring out the taste of what my grandfather used to make. (Staff) Demi katsudon? Yes, sir. Or people coming from Okayama.

They say the demi pork cutlets here are better. that the demi-katsu here is better. (Staff) What do you recommend, Mr. Yamamoto? It’s called “Champon Udon”. It has vegetables and seafood in it. It’s something that you don’t have anywhere else.

First of all, the noodles are not regular chanpon noodles. I think it’s udon noodles. And the geso is cut into big pieces, so it has a nice texture. It has a nice texture. And it’s very satisfying. Demi-sauce is ready Tororo Kelp” in Udon Noodles and Soba Noodles Preparation for opening morning meeting

Let’s make sure our customers leave with a smile on their face. Let’s do our best for another day! Yes, I’ll be there! Thank you very much! Salt 11:00 opening Take-out menu available Total 36 seats Table and counter seats available Famous restaurant visited by mass media and celebrities

Katsu-don (pork cutlet served on top of rice with udon noodles) 950yen Tendon (tempura bowl with udon) 1000yen Kakiage tempura udon 850 yen Champon 1100yen Tempura assortment 950 yen Dinner set 1200yen Katsu-don rush begins… Customers arrive as soon as the restaurant opens Customer orders katsudon (pork cutlet served on top of rice)

Add beaten egg Put fried pork cutlet on top Fried pork cutlet served on top of a bowl of rice is done Yes, sir. Thank you for your patience. Mother, Tamae Yamamoto, serving the food Gutsy set meal makes me hungry Bowl of rice topped with mini udon It’s nice to have freshly cut noodles…

Udon noodle soup stock is heated Udon noodle soup is boiled Pork cutlets are fried Katsu-don set. Excuse me. Okay, here you go. Mini katsudon. When I have a katsudon for lunch I get motivated to work… Delicious Welcome 1 person Katsu-don arrives in 3 minutes The sweet soup stock is too good…

(Staff) Do you come to the restaurant a lot? Yes, frequently. I like this katsudon so much. The egg is very thick. The batter around the pork cutlet, or rather It’s more like a sense of balance It’s the most delicious. Finished eating crisp and clean

The woman sitting next to me also finished her meal! Father serves up a bowl of rice The son, the president, finishes the katsudon Mother and sister turn the hall Only a family business can do that. The family business is a great example of how well they work together… Ordering a bowl of katsudon

Katsu-don: 950 yen Eike’s popular menu is served more than 100 bowls a day. Dashi broth soaked pork cutlet with egg Chopsticks don’t stop… Mini udon plays a supporting role Thin Udon Noodles Thin udon noodle is freshly cut and smooth! Sprinkle shichimi Table-top seasonings Sauce, Kawanaka soy sauce, pepper, shichimi Welcome

See you off with your mother and sister Welcome home! Order mini katsudon Order Kacchan set meal and Champon 2 bowls of kacchan, 2 bowls of chanpon Order katsudon Negi, egg simmering (Staff) What did you ask for today? Katsu-don (pork cutlet served on top of a bowl of rice)

I’ve eaten at every restaurant, but this one is the best. So this is a restaurant that serves udon and soba. 80% of the orders are for katsudon. I think we sell the most pork cutlets. This is the place. Counter number 6, I’m going to move you forward. Sorry about that.

Okay, excuse me. Have a good time. I can’t stand this half-cooked egg… President Yamamoto’s recommendation Champon Udon Pork, shrimp, squid, cabbage onion, carrot, kikurage mushroom fish paste, egg, green onion, etc. Too many ingredients… Kacchan set meal is a mini bowl of udon bowl of rice with mini chanpon udon

Thank you for your patience. Kacchan’s customers Please note that the vessel is very hot. Please be careful I put it in here when I had the yuzu kosho transferred to the bowl. I put it in when I had the yuzu kosho transferred to the bowl. I see. Here you go.

Champon udon and katsudon and katsudon at once. Tenkasu Thank you Thank you very much. I’ll stop by again. Yes, please. Thank you very much! Customers come to the store one after another Three katsudon sets Oyakodon with egg Delivery order comes in Regulars It’s definitely better than eating somewhere else

Here, you don’t boil the pork cutlets, you just put them on the table. Pour egg and soup stock over the top, and that’s it. The katsu is not shabi-shabi-shabi-shabi-shabi, right? That’s probably what makes it different from other katsudon. oyako-don Here you go. First, bowl 2 Three artisans turn the kitchen Bon appétit!

President Yamamoto to delivery Bicycle delivery When the boss is on delivery. his father, who is a veteran of the company, runs the store. He’s crazy about it and eats it all up I’m sorry. I’m sorry. Here you go. This “katsudon”… I had to wait in line to get it… Kakiage-tendon katsudon, katsudon, katsu-don…

Kakiage-tendon set. Yes, thank you for your patience. And this is the kakiage. Take your time. That’s a big serving. 11:55 Two katsudon sets, please make 6 pieces of katsudon Here you go. Katsudon set. Yes, excuse me. Thank you for waiting. Oyakodon customers I’d like a katsudon, please. I heard it’s famous for katsudon.

It’s delicious. I don’t know how to make it. You fry the pork cutlet, you put the fried pork cutlet on top of the fried pork cutlet. Put the fried pork cutlet on top of the fried pork cutlet, and put the egg on top. So it’s crispy. Yes, yes, yes

It’s feeling crispy, isn’t it? It’s delicious Lunch break at work Came to this restaurant on the recommendation of my boss Udon noodle set meal completed Passing orders before entering the restaurant Make tendon Yes, tendon Tendon, large portion first Tendon, large portion. Tendon, yes. Rolling up arms to get into the swing of things

Freshly fried tendon soaked in broth… Bon appétit! (Staff) Did you get in without waiting? I had to wait a little bit. It’s always full. (Staff) What did you ask for? Tendon, please. I always have katsudon. but this tempura rice bowl looks so good. It’s delicious. A set of udon and katsudon

I like both It’s delicious. 12:13 White-suited businessmen abound… Sakae family’s cuisine is give energy to working men in the business district. A foreign customer comes to the restaurant Tendon set is ordered Here you go. Tendon set. Here you go. Bon appétit! (Staff) Do you come here often? Yes, I do. Tendon today

Mini udon set is always included Overall, the prawn tempura is delicious. It has a unique stewed feeling. It’s delicious with dashi broth. Bowl of rice and udon noodles Udon noodles are sweet. They are famous for their katsudon. I’m getting used to coming here.

I’m going to have katsudon again today! I said, “It’s always the same. I said, “It’s always the same, isn’t it? Everyone was taken for a ride and had tendon. Tendon is the best here. in this area. I like it as much as I like Every grain is finished! Thank you very much!

Thank you very much. There is a constant queue (Staff) Are there this many people in line every day? Relatively speaking, yes, every day. (Staff) How long is the wait today? It hasn’t been five minutes yet. It’s delicious! It’s so delicious! I’m going to be a little adventurous and have oyakodon today.

I’m really looking forward to it. Proudly serving cutlets to foreign customers Breaded pork cutlet Yes, this Cutlet and Bamboo Cutter This is a “katsuji”! Hot hot! Hot hot! Tempura platter. OK? Tenzuyu In! Udon noodles with grated radish Arigato It’s got wasabi on it. Wasabi. Be careful.

I’ll politely tell you how to eat it. A visitor from Australia （I like the flavor of the soup stock. Less small amount Curry bowl completed Number 3, brought forward Demi katsudon completed Sorry for the delay. Thank you very much for your patience. That’s a rare order. That’s right.

I think there’s a little bit of harmony in there. (Staff) Curry? At first, it doesn’t seem that spicy. but when you go on eating it, it’s quite spicy. (Staff) Is this a large serving? This is normal. Curry bowl? Curry bowl. Order chanpon udon As 12 o’clock approaches It’s like it gets busier.

It was a little bit slower today. I’ve been a little slower today. The point is that it’s a lot of stuff! Finished with egg and green onion Champon 1100yen President Yamamoto’s favorite menu Full of ingredients, very satisfying! The taste of each ingredient is blended into the soup stock!

When you dip the udon into the yolk It adds mellowness to udon noodles. Yuzu pepper from Oita is used as an accent. I can’t stop chopsticks… Make a bribe (Staff) After work. Do you have any bribes that you often eat? Kake Udon The soup stock is already the same as it was.

Same food every day tastes good (Staff) Thank you for a great day Thank you very much. (Staff) I would like to ask you what kind of store you would like to make in the future. I would like to ask you what kind of store you would like to make in the future.

What our predecessors have built up. The first thing is to protect it. First of all, we have to protect what our predecessors have built. We’re aiming for a store that will last for 100 years.

There’s a lot of things that are not fun for a family There are a lot of things that are not fun to do But we’re a family that’s lived together for a long time. And that’s one of our strengths. That’s one of our strengths.

(Staff) still standing (in the store) in active service. Can I have a word with your parents? They have brought me up to this point. I think it’s because of this store. I’m very, very grateful for that. (Staff) Thank you very much. Thank you.

店名　めん処 栄家
地図　https://maps.app.goo.gl/d9TSgxaoh8ydjhyU8
住所　広島県広島市中区中町4-8

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うどんそば 広島 岡山 Udonsoba Hiroshima Okayama
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