２４歳イマドキ女子店長が凄過ぎる天ぷらうどん屋に密着！丨Udon Noodles Restaurant in Japan

２４歳イマドキ女子店長が凄過ぎる天ぷらうどん屋に密着！丨Udon Noodles Restaurant in Japan

In Yokohama, a 24-year-old young owner operates an udon restaurant “讃岐手打うどん 麗 (Sanuki Handmade Udon Rei)” I’m 24 years old this year Through this shop, I hope to convey the charm of Sanuki Unique to this restaurant, a menu full of Sanuki love and dedication Delicious

Trained in Kagawa Prefecture for 2 years! Exquisite udon with a firm and chewy texture Full of charm, both the food and the restaurant Close-up on Yokohama’s handmade udon restaurant! Kanagawa, Japan About 6 minutes on foot from Exit 5 of Motomachi-Chukagai Station

The shop is located on a corner of the main street of Motomachi Shopping Street On the basement floor of Motomachi Ciete Building “讃岐手打うどん 麗 (Sanuki Handmade Udon Rei)” The entrance to the shop is located down the spiral staircase on the first floor of the building “讃岐手打うどん 麗 (Sanuki Handmade Udon Rei)”

A cozy interior that exudes the warmth of wood Four counter seats, five tables, totaling 22 seats (As of February 2024) Through the clear glass, you can see the owner, Kan Rei, finishing making the handmade udon Owner, Kan Reina I’m 24 years old this year. I was 23 when I started my shop.

My senior disciple is in his 30s, but that’s still considered young. I thought it would be better to start early, believing I could learn quickly. Preparing the udon dough, mixing wheat flour with saltwater. Mixing wheat flour with saltwater, I had decided to open a shop, and was thinking about where to train.

I went to Kagawa, ate at various places, and went on a udon tour. I felt that “Handmade Udon Marugame Watanabe” was the right fit for me. I went to eat there once, and then again before going back home the next day. That’s when I asked, “Please let me work here.”

Gradually adding saltwater, mixing evenly. The dough mixed with salt, Kneading the dough is done by a machine, but everything else is done by hand. Kneading the dough with fists, putting body weight into it. Letting the dough rest for about 30 minutes. Further kneading the dough repeatedly, layering it.

Letting the dough rest for about an hour. The rested dough Stepping on the dough with feet. The sticky resilience inside, what’s called “koshi” in Sanuki. But maybe 10 years ago or even before, it might have been a bit firmer. Recently, that’s considered the koshi of Sanuki.

Kagawa Prefecture is indeed at the forefront of trends, immersing in the Sanuki culture. Hoping the goodness of Sanuki comes across through this shop. I’m working hard to combine the best of Kagawa and our own uniqueness in this shop.

Letting the dough rest again, shaping it into balls, and this time, letting it rest for a day. The matured dough. Flattening the dough by stepping on it. Preparing the broth. Hokkaido true kelp. Combining Iriko from Ibuki Island, bonito, mackerel, horse mackerel, and glossy anchovy.

Kagawa’s broth is strong in Iriko, with a distinctive taste. Bonito is popular among the masses, so we use a bonito-based broth. Removing the kelp. Skimming off the foam. Making broth from a blend of Ibuki Island Iriko, bonito, mackerel, horse mackerel, and glossy anchovy. Soy sauce. Preparing the boiling pot.

Filling the boiling pot with water. Bringing the water to a boil. Filling the cold water container with ice. Filling with water. Being born and raised in Yokohama, I decided to open a shop in Yokohama first and foremost. Motomachi, focusing on authenticity.

I hope people can enjoy the authentic taste of Sanuki in such a city. I trained for about two years. Staff) Had you never been to Kagawa before that? Not at all. I really liked the atmosphere of the shop where I trained, and the master’s mother had a very warm presence.

I wanted to make noodles that would be well-received by people, and I was fortunate to find my ideal type of noodles. So, I asked on the spot if I could train there. Staff) You asked right then and there? Yes, I approached them on the spot. Preparing grated radish. Peeling the radish.

Cutting the radish. Cutting it into even smaller pieces. Processing the radish in a food processor. Grated radish. Setting up chairs for customers waiting to enter at the entrance. Placing the menu on the first floor. Setting up a standing signboard for udon. The walls inside the store feature mountains located in Kagawa Prefecture.

The person who made the shop wanted to create a large mountain on the wall. It’s the designer’s particular interest. That biggest mountain is Sanuki Fuji, themed around Mt. Iino. Preparing for noodle making. Dusting flour. Spreading the dough by hand. Rolling out the dough with a rolling pin. Layering the dough.

Cutting the dough with a cutting machine. Boiling the noodles. Checking if the noodles are cooked. Cooling the noodles in cold water. Opening at 12:00. Seared Olive Beef with Warm Egg Meat Udon ¥1,500 Mixed Tempura Bukkake Udon ¥1,700 Tempura assortment ¥1,000 Fried chicken ¥300 Tabletop: Shichimi pepper, paper napkins, cold water pot

The shichimi pepper is sourced from Kagawa Prefecture. Orders can also be placed from smartphones. Measuring the amount of noodles. Soft-boiled egg. Warming the meat broth in a pot. Boiling Olive Beef in meat broth. It’s black Wagyu beef but a brand from Kagawa, known as Olive Beef. These cows are fed crushed olives.

Cows raised on a diet including crushed olive fruits. Warming the serving bowls with hot water. Searing Olive Beef with a torch. Plating the soft-boiled egg. Pouring hot broth into the bowl. Mitsuba (Japanese parsley). Seared Olive Beef with Warm Egg Meat Udon ¥1,500 Delicious. The price doesn’t lie. Try it, it’s delicious.

Yeah, it’s good. The texture is really nice. The savory sear and the special broth-flavored Olive Beef stimulate the appetite. Sesame seeds, tempura bits, green onions, ginger. The runny egg yolk clings to the udon, adding flavor and depth. Olive Beef sourced from Kagawa. The meat juice mixes with the soup.

The bonito-based broth has a refreshing taste. Generously adding all the garnishes to the udon. Enhancing the allure of the udon even further. A perfect combination with the chewy texture of Sanuki udon. With every bite, the savory taste of the meat and the firmness of the noodles match exquisitely! A truly satisfying bowl.

Thank you for the meal! We happened to talk about this place at work, so four of us came. One of our employees said, “Not only is the udon delicious here, but the store manager is also a selling point.” Thank you! We look forward to seeing you again.

The store quickly became crowded with customers. Freshly fried chicken tempura. Chicken tempura bukkake udon. Preparing the ingredients for the tempura topping. Pumpkin, shiitake mushrooms, shrimp, chicken, and perilla leaves are coated with tempura flour. Dipped in a mixture of tempura flour and water, then fried in oil. Tempura topping.

A foreign woman came to the store. Ordered from the menu on her smartphone. Tempura kake udon. The ordered tempura kake udon arrived. Adding garnishes to the udon. Generously sprinkling shichimi pepper. Starts by eating the crispy perilla leaf tempura. Next, the shrimp tempura. The second bite is soaked in soup and then eaten.

Then, savoring the chewy noodles. Now, taking time to thoroughly enjoy the depth of the soup. Tempura and Sanuki udon, a dish that lets you enjoy the taste of Japan all at once. Zaru udon with raw egg topping, shiitake mushroom tempura. Finding time between serving customers to do the dishes. Thoroughly cleaning the tables.

Counter seats, please. Even during service, the shop owner continues to make fresh noodles. Thank you! We look forward to seeing you again! The shop owner expresses gratitude with a smile to each customer. A male customer comes in. Orders from the menu on his smartphone. Thank you for waiting!

Here is your tempura kake udon. Please be careful, it’s hot. Tempura kake udon. First, tasting the kake udon as is. Next, enjoying the richly flavored broth. Dipping the perilla leaf tempura into the broth for a bite… Adding ginger to the udon, enjoying the refreshing flavor.

Dipping the sweet pumpkin tempura into the broth to enhance its flavor even more. Adding green onions, the crunchy texture boosts the appetite even further. Biting luxuriously into the shrimp tempura, tail and all. The last of the tempura topping is the chicken tempura, rich in meat flavor and satisfying to eat.

Drinking every last drop of the broth and finishing the meal! I heard a genuine shop had opened, so I came, First, I tried the Olive Beef, and it was delicious, The impression of the beef remained, so afterwards, wanting to enjoy just the udon, I came to eat the kake.

Then I ordered a few others, like the chicken tempura bukkake, The chicken tempura itself is moist and quite flavorful, Overall, I think it’s delicious. Thank you for waiting. Here is your tempura kake udon. Please be careful, it’s hot. We also have shichimi (seven-flavor chili pepper), so please feel free to use it.

Staff) How was it? Delicious? The flavor of the udon is good, and it has a nice texture from being hand-made. The balance of the assortment and the tempura were delicious, I’m very satisfied personally. Next time, I might bring my wife. Coating chicken and perilla leaves in tempura batter.

Sandwiching the chicken between perilla leaves. Frying in oil. Chicken shiso tempura. Chicken Shiso Ponzu ¥600 (as of November 2023). The popular menu item, chicken shiso ponzu, crispy and freshly fried. First, try it dipped in ponzu. Simple yet a perfect match with the acidity of ponzu, understanding why it’s a popular item.

Next, adding grated daikon to the ponzu. Then squeezing lemon over the chicken shiso tempura… The greasiness is further neutralized, creating an appetite-stimulating perfect combination. Plating the noodles tightened with cold water into a bowl. Bukkake udon. Tempura kake udon. Topping with raw egg. Seared Olive Beef with Warm Egg Meat Udon.

Mixed Tempura Bukkake Udon. A male customer comes in. Today, he orders bukkake number 1. Just one. The bukkake udon arrives. Generously topping it with garnishes all at once. Further adding grated daikon and lemon to the Sanuki udon. Pouring plenty of dipping broth. Mixing the udon thoroughly before… Slurping the noodles all at once.

Finishing the meal by drinking all the broth cleanly! Thank you very much! We look forward to seeing you again! Please watch your step. Mixed Tempura Bukkake Udon ¥1,700 (as of November 2023). Noodles tightened with cold water, looking supple and delicious. Freshly fried, crispy tempura topping: pumpkin, shiitake, shrimp, chicken, perilla leaves.

Ground sesame, tempura scraps, green onions, ginger. Grated daikon, lemon. Pouring dipping broth from a small pot over the udon. Noodles with just the right elasticity intertwine with a robust bonito-based broth. Chewy texture, but the noodles are hearty and satisfying. The deliciousness of the broth spreads throughout the mouth along with the udon.

Next, adding ground sesame, green onions, tempura scraps, and ginger all at once. Enhancing the texture and flavor, creating a deep sense of satisfaction. Crispy and refreshing shiso tempura. Plump, freshly fried shrimp tempura. Thick shiitake mushroom tempura. Juicy and flavorful chicken tempura. Pumpkin tempura with a pleasant hint of sweetness.

Halfway through eating the udon, add grated daikon and lemon, then… Mix thoroughly with the dipping broth and udon. Transforms into a light flavor, further doubling the appetite. Thank you for the meal! It was a udon shop brimming with the owner’s love for Kagawa, allowing you to fully enjoy the essence of Sanuki.

店名　讃岐手打うどん 麗
地図　https://maps.app.goo.gl/pGyBqQEypdQYW4187
住所　神奈川県横浜市中区元町２丁目８８ 元町シエテ B1F

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