爆売れ肉うどん！天ぷらラッシュ！絶対に行きたい全国のうどん屋６選丨Udon Noodles Restaurant – JAPANESE FOOD
It was so good. The ribs were the best here! The broth and meat were both delicious. I’m very satisfied. Osaka, Japan 5:55 am Udonba Shin Tajima Beef carefully selected by the owner himself. A restaurant popular for their meat udon, because of the owner’s great choice of meat. Trimming: Cutting off the excess fat.
I used to work at a meat wholesaler. I go to Kobe (Central Wholesale) Market to buy Kobe Beef or Tajima Beef. I bid on Kobe Beef that I think would taste good. I ask them to cut it up into these chunks. It is matured in our kitchen and stringed.
I do all this to use it in our meat udon, or make roast beef. A blend of two types of carefully selected wheat. Frozen meat for sukiyaki and beef bowls. I had breakfast. Matured Kobe Beef (Tajima Beef) Grilled beef bowl meal *Limited menu for night. Usually served with udon and kimchi.
They open at 11am. Spacious tatami room with 44 seats. An udon restaurant that has become popular on TV that has some of the best meat in Japan. Their popular lunch set. Meat udon made with matured Tajima and Kobe beef. Night menu Chewy noodles with just the right texture. Roast beef bowl
Thank you for waiting. This is the meat curry udon. Matured Kobe Beef Grilled Meat BK Udon Thank you for waiting. Two bowls of meat BK udon. Matured Kobe Beef Kamatama Udon Matured Kobe Beef Grilled Meat BK Udon Thank you for waiting. This is your meat udon. This is the meat BK udon. 11:50
Matured Kobe Beef Roast Beef Bowl & Matured Kobe Beef Mini Meat Udon Set Matured Kobe Beef Rib Bowl It was so good. Staff: Do you come here often? I came here for the first time, but the meat is delicious and the udon is a little different.
It was very good and I would like to come again. Frying the fried chicken for the set meal. Staff: Is it your first time? It’s our first time. I want to eat all kinds of meat. I was wondering if I should choose the steak or something else. Staff: How was the taste?
It was delicious. The broth and meat were both delicious. I’m very satisfied. The udon, meat on the rice bowl and fried chicken, all the things that adults like in one meal. I’m happy to be able to eat it all in one meal. He brought me here for the first time.
He told me it’s delicious. It was delicious. Matured Kobe Beef (Tajima Beef) Roast Beef Bowl & Matured Kobe Beef (Tajima Beef) Mini Meat Udon Set, 2150yen, $16.60 In February 2017, I started Udonba Shin in Osaka. At that time, my wife and I started a small restaurant with about 16 seats.
Our biggest selling point is that we buy cows in whole. I don’t think even BBQ restaurants would try to buy a whole cow for the meat. I think one of our strengths is that we do that as an udon restaurant. We hope to continue to provide good products without sacrificing quality. Kobe, Japan
Kurumiya 5:10 am The owner trained at “Moriya” in Kagawa. I mixed in some salt water. This machine measures the concentration of salt. It’s called a baume. I check the formula (of flour) and the water content. Rishiri kelp soaked in water from the previous day. Dried small fish from Ibuki Island.
Round herring and two kinds of mackerel. I went to Takamatsu, Kagawa when I was 32. I was there for about 5 years. First, I graduated university and started working as an office worker. I also worked at a smoking workshop. I was interested in the food industry. I wanted to become a professional.
This was my last chance. I couldn’t turn back. So I opened an udon restaurant. Yeah. The BGM and antique furnishings in the store are the owner’s preference. Do you want to craft the dishes you use to serve udon? Yes, I want to try that too.
One of the Sanuki Udon restaurants I went to when I was a student, moved me. I quit my job. I lived in my car, and visited 40 to 50 udon restaurants. “Moriya”, the place I trained, put a lot of effort into education. Many students came from different prefectures.
So I lived in the dormitory for about half a year. Then my wife quit her job too. We started living together in Kagawa. My daughter’s name is Kurumi. She was born in Kagawa. I have a lot of thoughts. I thought “Kurumiya” would be a good name. The broth is slightly rich.
Compared to the usual BK udon broth, our broth is more Kansai-style and has a light taste. Udon dough that has been matured since yesterday. When you knead it, it comes back to life. It get’s bright. The owner’s father. They reuse the soup residue after the second round as fertilizer for the fields.
Soup residue can also be used to make pickles or steamed rice. We purchase carefully selected seasonal vegetables directly from the farmers. Beetroot Burdock Cauliflower for tempura Freshly picked corn Sometimes we add sweet vinegar ginger. In winter, I add ingredients such as lotus root. A lot of seasonal vegetables is used. Good morning.
I’m called the Apple Prince. I’m an apple expert, and I love apples. I work with apples. I’m from Kagawa. They serve Sanuki Udon, so by collaborating with the apples I love, we came up with the cold apple udon. (seasonal menu) It’s a collaboration. I had a simmered vegetable set meal for breakfast.
The owner’s mother is in charge of the flowers on the table. I don’t really know about flowers, but I arrange them in my own way. Sometimes I think the flowers went well. Sometimes I don’t think it’s good enough. It depends. 10:30, customers start to put their names on the waiting list. Olive oil
Collaboration menu, “Cold Apple Udon” I grow my own apples. I also handle apples from farmers all over Japan. I use the seasonal apples, for the Apple Prince’s apple pie. To make it easy to eat, the pie is in the shape of a stick. Today’s apples are not my own apples.
Today’s apples are the Royal Gala from New Zealand. I make sure to bring apples that are in season. These are made without coloring or additives. Meat BK Udon (Cold) Gomoku Inari-zushi with Parsley Curry Udon Chicken Tempura Mixed Vegetable Tempura Fukuoka, Japan Since 1999, Ichiban Udon
Mr. Shimizu, the store manager comes to work at 9:20. A day at an udon restaurant. Broth made from kelp and bonito. Chicken Rice Counters and table seats. Students from Kyushu University come here. A lot of workers come here too. Our customers have a strong personality. Self-served tempura bits Self-served green onions
I’ve tried a lot of things. I’ve been a truck driver, staff at a pharmacy, a golf caddie, a bartender. I tried everything! This udon restaurant is the one that lasted the longest. Staff: How old were you when you first started udon? 27 The previous owner of this place had to quit.
I had all the equipment I need, so I decided to try it. I thought I can secretly try it and quit anytime. It’s been 24 years already. At first, my udon didn’t taste good. We didn’t have many customers for the first 3 years. I asked people, why they won’t come.
They would tell me that it tastes bad. And they started coming after the food became better. They were sceptical at first. Isn’t it interesting? Did you change the soup? I think I just got the hang of it. Pre warming the bowls, serving freshly fried food. Burdock for the tempura. They open at 11:00.
Their most popular Ichiban Set. Burdock Tempura Udon & Chicken Riceballs, 2pcs, 740yen, $5.30 Beef Tendon Udon, 600yen, $4.30. Maitake Mushroom Udon, 500yen, $3.60. You can get a large serving for an extra 190yen, $1.40. There’s a ticket machine next to the entrance. A family came in. Are you on a date today? Nice.
Is it your day off today? Welcome! There’s another ticket machine in the back of the shop. Seaweed udon and Ichiban set with round tempura. Freshly made chicken rice. Ichiban set (Round Tempura Udon), 740yen, $5.30. Seaweed Udon, 500yen, $3.60. It’s delicious! Talking about golf with regular customers. Burdock Tempura Udon, 500yen, $3.60
Their signature dish, the chicken riceballs are huge. The flavor is soaked in, and the texture of ingredients such as the burdock and carrots is good. A recommended dish that you definitely want to try. Chicken Riceball, 2pcs, 260yen, $1.90
Rich set (Meat Udon with Onsen Eggs), 810yen, $5.80. (Shrimp Tempura/Meat/Beef Tendon Udon/Soba & Egg & Chicken Riceball) 4 people came in. 2 Prawns Udon, 600yen, $4.30 Burdock Tempura Udon, 500yen, $3.60 Ume Udon, 500yen, $3.60 It’s good. I love udon. Burdock tempura soaked in soup. Eating the udon. 2 young male customers came in.
Dip noodles, or soba? Dip Noodles (Soba), 1.5 servings, 600yen, $4.30 I come quite often. The waitress is nice, and it’s delicious. Meat Udon, 600yen, $4.30 Tempura Zaru Soba, 1.5 servings, 820yen, $5.90 12:20 Maitake Mushroom Udon, 500yen, $3.60 Kakiage Udon, 500yen, $3.60 I come here about 2 to 3 times a week.
Owner: You’re a regular customer. Staff: I see. Owner: You come many times every week. I guess so. I come every other day. There are many regular customers who like the friendly and bright owner. Beef Tendon Burdock Tempura Udon Beef Tendon Udon with Shrimp Tempura, 970yen, $7.00 Ichiban set (Burdock Tempura Udon), 740yen, $5.30
Beef Tendon Udon, 600yen, $4.30 Tempura Zaru Soba, 1.5 servings, 820yen, $5.90 Nishi-kamata, Ota-ku, Tokyo Udon 038 It’s currently 7am. They will open at 8. Jumbo Chicken Tempura Self served udon, with a standing counter and 5 seats. They open at 8am. They get your order when you buy the meal tickets.
Jumbo Chicken Tempura BK Udon Morning Set (Udon + Pork Bowl) The $3.30 morning set is popular. (Served till 11am) Morning Set (Udon + Natto Bowl) Morning Set (Udon + Pork Bowl) The free tempura bits is a happy service to have. They prepare while taking orders at the same time.
Onsen eggs come with the natto bowl in the morning set. They do takeaway as well. It’s been 7 or 8 years since we opened. I studied in Kagawa. I went to an udon academy. It’s hard to run an udon restaurant in Tokyo. It takes about 20 minutes to cook,
So we have to keep rotating the process. We are in the top 5% of the number of orders. Especially around noon or weekend mornings, the orders keep coming in. Uber and Demaekan is pretty affordable so I think it’s convenient for customers. We purchase the tempura flour and other ingredients from Kagawa.
We get the dried sardines from the Setonaikai Sea. Meat and Egg Udon Kanagawa, Japan 4 minutes’ walk from station. Sou Established in 2009. Adjusting room temperature to meet specific conditions for making udon. This is a popular udon shop in Kanagawa Prefecture. Dried fish came from Ibuki Island in Kagawa.
Today, we’ll do a tasting of these dried fish. For the pursuit of taste, the ingredients are changed according to the season. Extracting kelp dashi with a low-temperature cooker. It’s a low-temperature cooker. The kelp is boiled at 62 degrees for 1 hour and 20 minutes. Going to the gym everyday.
(Staff) How often do you go to gym? 7 times a week. And I also go to gym in the afternoon. So I go there about 10 times a week. So training is so important for you. Because eating is my job, I gain weight many times,
So I think I should at least try to lose weight in the summer. But then, once summer ends, I’ll start making like oil soba and meat udon. I always eat a lot of food and I gain weight again. It’s like this every year.
We have obtained permission to shoot at the gym. (Staff) How long have you been training? I think it was about 7 years ago. My training menu is already set. (Staff) Do you make it yourself? Yes. I set the fundamental routine first,
And then every nine weeks I change the weights and sets. (Staff) Is there anything similar to running an udon restaurant? Not really. How about something useful? Useful things… Useful… Maybe it’s about sticking to what you’ve decided to do. I think this is quite a mental aspect. Yes, that’s right
Running a shop requires physical strength, so I think it’s important to have good health. Specialized workers who make noodles arrive at work. Eliminating differences in taste by having the same person do the duty. (Staff) Are you always in charge of making the noodles? Yes, that’s right, this is my specialty.
Is that so? Yes, I don’t do anything else. I just go home after I’m done making it. (Staff) What did you do before starting this restaurant? I worked at a Japanese restaurant. What was the reason for starting an udon restaurant? At the time, Sanuki udon shops were becoming popular,
And there was a movie called “UDON” that was popular. So I started it out of curiosity. And It’s become a very famous shop in Kawasaki, hasn’t it? Yes, and I’m grateful for it. Why do you think it became so popular? Well, actually from the beginning, we didn’t have any guests at all.
It seemed that it was difficult to attract people to come in. It was so bad that we even had half-price sales. But still, nobody came in. Then, we started serving curry rice and beef rice bowl during lunchtime, but even then, no people came in. When I thought about how to attract customers,
I realized that even in the remote mountains of Kagawa, if there’s a place where people want to go, they will go. So, I decided to go for the simple goal of being the best udon shop in Japan by really focusing on the basics, rather than trying to emphasize special features.
We really focus on the basics. Making salt water. When making salt water, if you don’t prepare it the day before, the salt can”t mix evenly. We’re making the salt water for the next day now. When making this, we add “nigari” (a type of coagulant), which affects the smoothness of the udon.
Some people say udon used to taste better in the old days. The old salt was different from today’s salt. It had lower refinement. So we add components like magnesium from nigari, there are actually experimental data showing it can improve the texture.
If we use good quality salt, it’s incredibly expensive. So, we add nigari in just the right amount to get the desired effect. It is fine even just pour the water in, but we carefully make small holes to ensure it mixes evenly and gently. Udon flour
The most important thing in noodle making is the ratio of salt and water. In the summer, we add more salt and less water. The ratio of water and salt to the flour change between summer and winter. Since it’s food, we prioritize maintaining a uniform internal temperature,
And we try to achieve as close to the same salt concentration with similar water content as possible. I don’t trust myself, so I collect data on everything. Even for things like dashi and salt concentration, I gather all the data. The kneaded dough is pressed into a cylindrical shape.
Stretch the pressed dough further. Then, storing the dough in bag. (Staff) Is it difficult? It’s not difficult, but even if you do the same amount every day, it still turns out different. That’s what makes it somewhat challenging and interesting, it likes a tell me that they’re alive.
There’s a common saying in Japanese cuisine that says kelp should be cooked with soft water. To make kelp dashi, pick up the kelp just before boiling, and adding bonito flakes right before boiling is fine. Originally, making Sanuki udon, people put dried fish and kelp together in water.
We’ve been doing it that way for over 10 years, but what actually happens is that when dried fish is added, the water becomes hard water. As a result, the kelp dashi is not perfect. So, I recently realized that it’s better to make them separately.
By making them separately, we get a very fine dried fish dashi and kelp dashi, It creates a sharp contrast in flavor when they combined. In this way, we can understand which ingredient isn’t coming out well and adjust it easily. Cleaning the table while making the dashi.
I’ll mix this with the soup stock and taste it. (Staff) Do you change ingredients frequently? Ingredients do change. Is there a specific reason for changing the taste? The taste changes completely. As sometime the ingredients are not in the right balance right. For example,
My favorite dashi is made only with large dried fish and kelp. However, if I rely solely on that, For example, if dried sardines have the strange taste or too bitter, I can’t make the good dashi.
So, I try to balance things out by a dding as many ingredients as possible. But this time, the dried fish is really good. The dried fish from Ibuki Island, with the fishing ban lifted, was of new and high quality. That’s why there are so many dried sardines this time.
It’s about seeking the best taste of the day, right? Exactly. It’s because our guests, when they are coming with their family or girlfriend, I can’t embarrass them, right? So, I always do my best to offer the best of the day. Otherwise, I’d be too afraid to serve it.
The owner’s insistence on bringing out the flavor of selected ingredients. The owner is tasting the lye of the dashi. It’s a bit fine creamy foam. Actually the lye is not really bad. But we must remove it. Before boiling, we must remove all the lye form dashi.
The way the lye comes out is a bit different. This is mackerel, urume, and black horse mackerel, and round herring. Make sure to remove the lye that come out first. The kelp that has been used for dashi has completely lost its flavor. It’s perfect. It is very clear.
And without any thickness. When combined with the calcium from the dried fish, it will be thickened. Checking the taste of the kelp dashi. It’s good. When adding this (dried sardine stock) in, it will change quite a bit. Then, cool it completely, solidify the thickness, and remove it.
This anchovy is very small and we put a lots inside. The salt content will be high. Even without adding salt, the salt concentration increases quite a bit. Today, we won’t add salt. It has a good aroma from the dashi,
So I want to stop it from being in this state as soon as possible. Because the aroma is dissipating, when you do it like this, the foam will be remained. the foam will be remained. It has thickened.
This is the result of alginic acid from the kelp combining with the calcium from the dried fish. Cooling the dashi… A little while ago, it had spread out like this. But now it’s quite solidified and it can be easily removed. Making 8 liters of kake soup for lunch hour.
Recording the salt concentration of the kake dashi. 8:54 Breakfast (Staff) Is this the lunch box that your wife made? No. I do everything myself. I eat well and make sure I’m in good condition to provide the best service. Making udon dough.
Smooth, flat udon with a pleasant mouthfeel. Fresh udon set, 3 servings JPY 1000(USD 6.77) Fresh udon set JPY 1000(USD 6.77) Boiling time: about 10 minutes (Staff) Does the time vary depending on the day? Yes. Yesterday, it was 9 and a half minutes, so I wrote that down here.
The udon made in the shooting day is a bit firmer compared to yesterday. They don’t miss the small daily changes. Udon (small) JPY 400(USD 2.71) Mini tempura rice bowl set JPY 750(USD 5.08) Commitment Umbrella 10: 08 Finished making noodles. Using an Akita-produced brand of rice (Milky Princess).
We are using incredibly delicious rice. We receive it as it is from the polishing process, directly from the producer. I ordered all the local rice, and it was the most delicious one. This is the sauce for BK udon. And this is the sauce for kake udon.
It’s a light soy sauce-based sauce. If you don’t keep it cool, the color will oxidize and change. Also, it cannot being exposed to light. and even if the temperature rises, it will be affected. The color is quite important. The owner’s wife Cutting chicken thigh for tempura.
Yuzu pepper is used for chicken tempura. Salt and pepper Tempura batter Tenkasu Tenkasu on the table Tenkasu, dashi soy sauce, shichimi, salt, ginger. Sorry for running the dishwasher. (Staff) No problem at all. I heard that there was a time when there were no guests at all.
Yes, there were times that even we couldn’t afford the salary. We was worried. Receiving the order and frying the vegetable tempura. Seasoned egg tempura. Maitake tempura served with kake udon. Maitake mushrooms tempura are incredibly delicious. Large pieces of chicken thigh tempura. I’m a bit nervous. Haha!
Gently placing them in so the batter doesn’t come off. Chicken tempura Making it plump and crispy by double-frying. And for the egg, we also fry it one more time for a crisp surface. The inside becomes really smooth and gooey, so it’s amazingly delicious.
We’re doing these two things for this purpose. Kyoto’s Kujo green onions. Preparing water for the guests waiting in line. Ice Two fans are also set up. Boiling the udon according to the opening time. Ticket machine next to the entrance.
Chicken tempura BK udon JPY 800(USD 5.42) Vegetable tempura udon JPY 700(USD 4.74) Large serving JPY 150 (USD 1.02) Chicken tempura rice bowl JPY 400 (USD 2.71) Counter 9 seats. Open kitchen. The first guests start lining up. Sitting down and waiting for the opening. The line quickly extends.
Adjusting the timing of boiling udon based on guest flow. Okay, let’s open. Ok! Open at 11:30. Seats fill up, and the line quickly grows. Would you like it hot? Yes. Chikuwa tempura udon ordered. Frying the chikuwa tempura. Making the hot udon. Draining it thoroughly.
Udon must be prepared with little to no error and within 5 seconds of the timer. Start with kake udon. Operating by the owner and his wife. Green onion and maitake tempura. Sorry to keep you waiting. Let me serve the udon first. Chikuwa tempura also arrives. Taste the dashi at first.
Slurping udon. Taking a big bite of the chikuwa tempura. It is fresh fried and crispy. Chicken tempura is given a second fry before serving. BK udon with a large serving. Topped with green onions, bonito flakes, and lemon. Large serving chicken tempura BK udon. (Staff) How does it taste?
Well, if you ask me the taste, there are no words other than excellent. The chicken tempura is just incredibly delicious. Pre-seasoned yuzu pepper taste and juicy chicken thigh tempura. It’s amazing when you eat it with the udon. Please make shrimp tempura BK udon. Shrimp tempura
Here is the chicken BK udon and shrimp tempura BK udon. Drinking the tasty dashi soup. Delicious. Yummy. This shrimp tempura is so big. Soaking the shrimp tempura in the soup and taking a big bite. A pair of man and woman arrived. They place their order at the counter.
After that, let’s make the chicken tempura and maitake mushroom BK udon. Tempura is fried after receiving orders. Rinsing udon in cold water to remove the sliminess. Calling out the next order. Maitake tempura, chicken tempura. Sorry to keep you waiting. Here is the maitake and chicken BK udon. Slurping udon.
Adding tenkasu and enjoying the udon! They work in perfect harmony, serving udon and tempura at the same time as much as possible. The udon is smooth and chewy. It’s amazing when you eat it with a seasoned egg tempura… Guests are returning their dishes. Thank you very much!
Thank you. Quickly wiping down the table and ushering in the next guests. 11:45AM Good service with providing cold water, parasols, and fans. Checking the taste of the udon. Adjusting the boiling time while in business hour. The noodles are ready!
Perfect for a hot day. The owner highly recommends the BK udon. Here is the chicken tempura BK udon. This is the set of BK udon. Many guests drink up the dashi soup. The owner also takes the energy drinks from the refrigerator.
The tempura, kept cool in the refrigerator, is aimed to have a crispy batter. 2 chicken tempura BK udon coming up! Seasoned egg JPY 100(USD 0.68) Here is the udon with seasoned egg. Here is the chikuwa tempura BK udon. Mix tempura (chikuwa tempura, maitake tempura)
Thank you for waiting. Here is your large serving mixed BK udon with seasoned egg. Chicken tempura BK udon The maitake tempura BK udon has three maitake mushrooms. Table salt is a perfect seasoning for the maitake tempura. Mix tempura (chikuwa tempura, maitake tempura)
Here is your large serving mixed BK udon. This is a large serving mixed BK udon. Compared to tempura at chain restaurants that tend to be soft, the crispiness here is completely different. Receiving the order from the guests who will take a seat very soon. (Owner) Thank you very much.
It was a great meal! 3 guests, thank you for waiting. Please take these 3 seats. Having confirmed orders in advance, they smoothly served the guests from the moment they sit down. Small kake udon Thank you for waiting. Please take a seat here. Here is the shrimp tempura BK udon.
Let me serve the udon first. Here is your chikuwa tempura BK udon. And these are chikuwa tempura and shrimp tempura. Two guests ordered the hiyahiya (Chilled) udon. Making the hiyahiya udon. Seasoning the noodles with white soy sauce. Then pouring cold dashi on top.
For cold udon, the dashi might slightly lighter, so adding “kaeshi” enhances the umami flavor. Here is your regular serving. This is hiyahitya (Chilled) udon. And this is the small serving. The wife washes the dish during her spare time. 12:23PM Two of them work hard to process orders.
However, the line continues to grow. The guests are waiting in the hot weather and worrying the water is not cold enough… It’s cold! Great! Thank you… Ok, chicken tempura BK udon large serving with eggplant and seasoned egg. Eggplant tempura.
There’s a technique which is making incisions in it, similar to how you do with octopus. Personally, I don’t like the eggplant absorb too much oil. It absorbs the least oil when you cut it into quarters. When you cut one eggplant into four pieces, the skin remains intact.
If I cut into the skin, it will absorbs the oil. That’s why we make thin slits in a grid pattern just on the skin. it doesn’t absorb much oil and it maintains a good texture. This is my opinion. I don’t see many places doing it this way.
Serving around 230 customers per day, especially on weekends, the udon sometimes sold out within 4 to 5 hours after opening. Mini tempura rice bowl, with shrimp tempura, maitake tempura, and shishito, is complete by pouring the sauce. Mini tempura rice bowl JPY 750 (USD 5.08) Starting with the udon,
The shishito pepper has a pleasant bitterness. The maitake tempura with sauce is amazing. Extra-large serving +JPY 250 (USD 1.69) This is extra-large Chicken tempura BK udon. 2:17PM Making Kamatama udon. Tossing the eggs with the udon that’s just been taken out of the pot.
And finish it off with adding a bit more egg. Add some green onions to complete! The Kamatama udon has arrived. Enjoying it with the soy sauce provided on the table. Using one egg yolk and about one-third of the whole egg. The delicious udon with a rich flavor.
Three guests who are wearing tank top arrived. (Staff) Do you come here often? About once a month. We live in the dorms nearby. What club are you in? Judo. ‘What do you think is good about this shop? Good points… Everything. It’s the most delicious thing I’ve ever eaten.
It’s the most delicious thing I’ve ever eaten. They finished the extra-large serving udon and tempura in no time. After having udon, they’ll work hard at their judo practice. Received water from the owner. Even the water they use is delicious. The ticket machine which is accept JPY 10000.
Chicken tempura udon JPY 800(USD 5.42) Chicken tempura udon JPY 800(USD 5.42) So happy that there is some maitake tempura on top. The smell of dashi soup is really good! The thick udon with a chewy texture, having absorbed the strong flavor of the dashi soup. The tempura is voluminous.
The tender chicken thigh meat with yuzu pepper is refreshingly delicious! Close at 3PM There’s definitely a reason why there’s always a line at this popular udon restaurant. I wonder if I can make it! Isei no de! Yoo-hoo! SENKYU 200 for raising Sansai Okowa (wild vegetables) Good! Kayaku-don6
Delicious! Not even close anymore. Udon, tsuyu, tempura… It’s all delicious. I’ve been coming here since it was built a long time ago. Sugi Chaya’s specialty Nabeyaki udon Thanks for the food Eat up and go home, it’s delicious. Along Route 53 connecting Okayama City and Tsuyama City Established in 1973 Sugi Chaya Udon
Sugi Chaya group has Udon noodle, buns, coffee shop Clean and tidy kitchen Preparation for opening begins at 6:00 a.m. Manager Shiro Mori Preparation of dashi stock Children, grandchildren, generations They come because it’s delicious. Zashiki or even grandfather and grandchildren There’s a lot of them.
（Dashi (soup stock): kelp and bonito Bonito is about three kinds. Many of our customers are Many of our customers are old. If you change the old taste, it’s not It’s not good. On December 15th of this year it’s the 50th anniversary of Sugi Cha-ya Udon. That’s how long it’s been going on.
I think it’s because of all the customers I think it’s because of the customers that keep coming back. I have to respond to them, to make them taste the way I want them to taste. Taking away the scum Aroma of soup stock is so strong that even outside can smell it
We don’t do anything special. Some have three kinds of bonito. Dashi is completed Rice preparation Rice is domestic Koshihikari Egg preparation Hot-spring eggs Boiled egg Onsen egg is done Boiled egg shells peeled (Okayama udon noodles are) soft but firm Soft but firm Preparation of boiled egg is completed
（Recommended menu is: Zaru Udon (Udon Noodle) And Mini-Don Udon Set Mini rice bowl and udon noodle set Cabbage preparation Beef brisket Marbling to eliminate odor ginger Good morning It’s the coffee shop. Ice and sugar Cook in pressure cooker until tender Prepare kinpira gobo (burdock root) meat Stir-fry burdock and carrot Kinpira is done
Preparation of fried bean curd Preparing fry in two pots Seasoning for Age soup stock Water Sugar Salt Sake mirin (sweet sake) This is for inari 200 for the fried bean curd Take care. please. Raise completed Making inari White sesame Add vinegar Good morning Inari completed
Veteran staff with over 40 years of experience Mr. Uemura Thank you for your hard work Blending three types of flour Making udon noodles Adjustment of salt water concentration Spread evenly to mix well Because the amount of water changes a lot. I’ll make it just right.
(S) If it’s raining, do you want to reduce it? I would reduce it. The amount depends on the temperature. When I was busy, I used to knead it six times. This is how I step on it. Weight of fabric 35kg Would I be 40 years I’m retired from active duty
Only when no one is around So long ago that the Seto-ohashi Bridge came through It was full from morning till night. We had to close the restaurant in the middle of the day. We had to get back on track. And then they opened the store. And then they said, “Wow! Wow!
It’s the first time I’ve ever seen it. Now measuring 2kg The fabric to be sent to the Kurashiki store I have to finish first. I’m going to let it mature a little bit before rounding it off. If you do it too rapidly it doesn’t make good udon.
Ripening the dough into a round shape Stepping on this again If you make it this big take it to the front and stretch it with a rolling pin Finished making the dough for the Kurashiki store In charge of delivery
I’m retired and I’m back in the country. I’m here to take care of you. Go to Kurashiki Finishing fabrics to be used at the main store So this is the final product here. And now we’re going to stretch it out on the front side. Preparation of rice cooked with wild vegetables
Preparing ingredients for rice cooked with wild vegetables Fry chicken Carrots, shiitake mushrooms, and other ingredients are seasoned with combined seasonings Rice for rice with wild vegetables Add ingredients and let it acclimate one more time Wild vegetables, green peas Some supermarkets in the city Mini packs of Sansai Okowa (rice with wild vegetables)
50 or so. That’s pretty good. Thanks to you. We’re going to sell a lot of these. I have them delivered to me every day. Sansai Okowa is ready Dividing into small portions dried plums chased green peas All right! Carrots for salad Cucumber sliced Preparing bell peppers Green onions soaked in water
Tempura of sweet potato Sweet potato is hard to be cooked, so it is deep-fried first fried burdock root Okowa is very popular. We don’t have it until the evening. I have to say, “No, I’m done. I have to say, “No, I’m done. That’s very popular. It’s glutinous rice, so it’s moist.
There are a lot of wild vegetables in it. So many ingredients. I’m going to make a pack to take home. Sansai Okowa (small pack) 320 yen Inarizushi (small pack) 300 yen Homemade pudding is also popular Handmade udon noodles When it’s up, you serve it to your guests Don’t let the udon build up
That’s one trick to get them in. It tastes best when it’s freshly risen It takes a lot of time and effort, but I’ve been doing it this way for a long time. I’ve been doing it this way for a long time.
That’s one of the reasons why people support it. I think that’s one of the reasons Udon is put in by time difference Maybe another minute or so. Judging the boil by appearance and touch It’s a hunch. I don’t know the time or anything.
I don’t use a timer. Because the time when the udon comes up is different every time. I drop the slip Tighten the udon with more cold water The “Okayama Udon” is have elasticity like pushing back a little when you chew it.
The texture is slightly different from Sanuki Udon, “Tanwari Mellow” and “chunky” in Okayama dialect Ordering take-out udon before opening Udon noodles to go Udon noodle to take home Packed tempura soup stock Udon noodle to take home is ready Chairman of Sugi Chaya 50th anniversary this December Thanks to all of you
Thank you very much. cedar tea house manjuu Made with blackstrap molasses from “Wasanbon”, a specialty of Awa-no-kuni, Tokushima. Made with blackstrap molasses from “Wasanbon Sugi Chaya Manju 8 pieces 490yen （Manjuu (Manjuu) 63yen/piece Also available at udon noodle stores Coffee shop Ribatei (open only in the morning) Dusty Zenzai 430yen Sandwich mix 590 yen
Nature seen through a large window Spacious and open store Comfortable space where you want to rest your body during your trip Parking space for 50 cars Total 102 seats Seats available for leisurely meals Specialty: Naboyaki udon noodle 1390yen Meat udon 820yen
Okowa set meal 690yen (udon noodles, special rice topped with wild vegetables, pickles) Mini tuna bowl udon set 1,390 yen (with udon noodles, small bowl of cooked food, mini salad, pickles) Customers waiting before opening 11:00 opening This is 3 people Kayaku-don6 Kayaku-don7 770 Delicious. Lots of different things in it. Yum, yum, yum.
Sometimes from Okayama It’s really delicious here It’s very firm and tasty. It’s delicious. It’s totally different. I sip the soup until I leave Tempura udon 890yen Regular customers They travel 30km to come to our store. Brought to me on Mother’s Day.
I’ve been coming here ever since it was established a long time ago. I only eat certain things, though. I’m all about tempura. What is your mother? I love wakame seaweed I like tempura. When it gets hot, I’ll have tenzaru. You’re addicted to it. It’s delicious here. Zaru-setto (cold) 990 yen
Top – tenzaru udon noodles 1,350 yen One okowa set meal and Kayaku udon (large bowl) with okowa Kayaku-don (large bowl of rice topped with kayaku) Okowa set meal, sir Itadakimasu When you take a bite, the aroma of dashi broth spread in your mouth. It is light and delicious! Making nabeyaki udon noodles
Drop an egg remove scum Put ingredients on top Shrimp, shiitake mushroom, green onion, beef, chicken, squid, conger eel, kamaboko, yuzu Specialty nabeyaki udon noodles, 1,390 yen Here you go! Nabeyaki udon is here. The flavor from the ingredients is concentrated in the soup. is concentrated in the soup.
Four people came to the store on Mother’s Day They come here often because it’s delicious The noodles are chewy The soup stock is very good. It is delicious! Mother’s Day is the best! Thanks for the food Eat up and go home, it’s delicious.
Zaru udon noodle 650yen Special Sugiuchaya tuna bowl – 1000yen On-tama bukkake and jako-meshi setto: 1,040 yen Excuse me, please excuse me. Zaru udon, please. Tuna bowl, please. From Tsuyama ummm ♪ It’s very good pickled. It’s got soy sauce in it. Delicious! Eating delicious udon slowly in tatami room
Order as soon as you sit down There are many regular customers. Tenzaru udon Thank you for waiting Tenzaru Udon From Tsuyama City 30-40 minutes away I decided to come here for lunch I come here a lot, and I always buy something to take home. I always buy something to take home.
I eat there quite often. Udon, tsuyu, and tempura It’s all delicious. The tuna bowl udon 11:30 Large bowl of kayaku Tempura Udon Tempura udon order Meat tempura udon with kimuchi 1150yen Jako meshi 300 yen Kimchi and jako gohan Here comes another one with the same thing Thank you for your patience. Bon appétit!
Shrimp tempura, meat, kimchi Volume is full! Customers waiting in the restaurant Chairman also helps in the store Customers keep coming in Tendon sauce Shiso Taste boast Sugi Chaya Tendon 1000yen Mini-don udon-don – 1390 yen (Kayaka kuudon and tuna bowl) Children’s udon with fried chicken? Do you use egg?
Because of egg allergy? I’ll check it out. I’m allergic to eggs. I’m allergic to eggs. Children’s udon noodles are ready Freshly made udon always served Udon noodles are completed one after another Making Japanese style ankake with young chicken Green onion Sugi-chaya set meal A 1450 yen A set meal is delicious.
Chicken with red bean paste is delicious It’s hard to make it at home. I eat at places like this. It’s goo! Delicious! Sugi-chaya set meal A 1450yen A gem that brings out the best of each ingredient’s taste one by one Okayama Udon Thick and firm noodle
Flavor of wild vegetables and sweetness of okowa I can’t stop my chopsticks… Regular customer Bon appétit! Three long years already Curry udon thick and very tasty! Noodles are thick and hearty. 12:03 Mini-don udon set 1,390 yen Here you go! Tenzaru udon Tenzaru udon, 1,350 yen
Smooth and glutinous noodle Great to go down your throat. Freshly fried and crispy prawns and Juicy thick shiitake mushrooms too delicious…!
0:00 うどんばしん
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住所 大阪府岸和田市土生町2丁目1-21
37:18 おうどん くるみ家
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住所 兵庫県神戸市須磨区前池町2-8-13
1:22:01 一番うどん
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住所 福岡県福岡市西区元浜1-27-3
1:33:31 うどん０３８
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住所 東京都大田区西蒲田7丁目1-9
2:03:34 宗
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住所 神奈川県川崎市多摩区登戸1883−4グランメール遊園1F
2:45:54 すぎ茶屋うどん
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住所 岡山県岡山市北区建部町川口1552-4
うどんそば 日本 Udonsoba
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