An amazing new experience! A udon restaurant where you can boil your own noodles. うどん さか枝

An amazing new experience! A udon restaurant where you can boil your own noodles. うどん さか枝

Have you heard of it? The term “self-made udon”. The stage this time is Kagawa Prefecture, Japan. This area is famous for the best udon in Japan. Everyone boils their own udon here. They create their own special udon noodles. freshly fried tempura. Authentic exquisite udon. The passion of an udon chef.

Here you are! eat! eat! You can eat more! Please eat this too! Is this for me? ? AM6:00. Sakaeda Udon’s Main Store, Takamatsu City, Kagawa Prefecture. This is a very popular and long-established udon restaurant located behind the Kagawa Prefectural Office. Udon chef have been preparing the noodles since early morning.

In the back of the kitchen is a pot of simmering udon noodles. At this restaurant, we can enjoy authentic Sanuki udon. The ordering method for Sakaeda Udon is very unique. First, udon noodles are served in a bowl.

This is a self-serve system in which customers boil and heat noodles in a hot water bath in front of them. And there will be lots of freshly fried tempura. Choose your favorite tempura and toppings here. All at a nice price of 120 yen each.

Condiments are also available at the seats, so you can put them on as you like. The udon soup is stored in this tank. Pour this from the faucet and you’re done! . The master served me udon noodles. thank you! Let’s eat☆ Boil the udon noodles and pour in the soup stock. Fun!

Two bowls of udon with chikuwa tempura. You will be surprised at its soft and chewy! This is authentic Sanuki udon. I also received one more ball of service. Here, instead of boiling the noodles, pour the soup stock over the cold noodles. Let’s eat! please look! This beautiful udon! .

The cold noodles were more firm. It was delicious and I ate 3 balls in no time. Many customers flock to the restaurant from the morning in search of this udon. I was surprised that it was 6:45 am on a public holiday. I usually start making and making udon noodles from around 4am.

And I open the store then. It ends early in the morning. It’s a battle of physical strength. I was shown how to make noodles. The noodles are rolled out quickly. The rolled noodles are cut using a noodle machine. You can feel the strength in each noodle.

The finished noodles are immediately boiled in a pot. This process is repeated continuously even before the store opens. There are also many types of tempura. Everything looks really delicious and I’m spoiled for choice. pumpkin. The tube-shaped fish cake tempura. Lotus root and burdock. Soft-boiled eggs. Fried tofu. Seaweed from Naruto in Tokushima prefecture.

Preparing tempura. Fried conger eel tempura. Fried tempura will be available in stores soon. Chikuwa. This is tube-shaped fish cake tempura. Freshly fried chikuwa! Chikuwa tempura. Things are getting busier and busier. More and more udon will be served. Kamaage udon. Kamatama udon.

Since it is a self-service system, rotation of customers won’t take long here. Freshly fried chikuwa! Udon is made constantly. The amount of udon that goes into the pot has also increased. Master) So next… Master) “Kamakake”.※Freshly boiled noodles are dipped in a warm sauce before eating Master) Here you are.

Master) Kama-kake! . JKT) Ah! Is it for me? Master) Try it! . JKT) Thank you! . I also had “Kamakake Udon”. This is my 4th ball today.haha But this was so delicious that I finished it. Master) I urge you to and try all the variations of udon.

JKT) I am looking forward to it.. Master) Yeah. Please at so much udon that you think, “I don’t want to eat any more udon.haha It’s been here since 1972. The previous generation was founded in 1950. Before, I only made noodles at a noodle factory. I sold it wholesale to supermarkets.

The store opened here in 1971. JKT) Are there any special features that are unique to your store? . no…. I guess there’s nothing. It has no characteristics. Just a feeling. JKT) Feeling? . Because customers come, I just say, “I want to serve something good.”

Whether it’s good or not is up to the customer to decide. I just have to work harder here. I think I have to do my best to keep doing that. The store is always full. I heard the Master’s voice saying, “Thank you.” Master) Thank you! . good morning! It’s been a while! .

Good morning! It’s been a while! . good morning! . He seems to like watching people eat udon. The staff do a very polite job. They welcome first-time customers with kindness. I was very impressed with the customer service. Shall I get something? . I’ll get some chikuwa. thank you.

Everyone seemed to be really enjoying themselves while choosing their tempura. They can enjoy various flavors with their favorite toppings. It’s fun to choose too. The process until it’s finished is also fun. It feels like a special cup just for me. I can see why want to come back again and again.

He is replenishing the tank with udon soup stock. The scent of sardine soup stock spreads. This is a meat udon ingredient. This was also popular and many orders were placed. looks delicious! . The aroma of sweet and spicy stewed beef is irresistible. Here you are! This is meat udon! .

JKT) Oh! Is it for me? JKT) Thank you! Today’s fifth dish is meat udon. I’m already pretty full, but… But I ended up eating it all. When I returned to the kitchen, it was even busier. Noodles made one after another. There was a long line inside the store.

The regulars are used to it. It looks fun. This excitement is also part of the fun of self-made udon. Udon soup stock is always replenished. The flyer is also very busy. Fried Chicken. Squid Tentacles. Master ) Is it slightly less? . Master) Can we still eat? JKT) What? .

Master) It’s not too much, right? JKT) Yes.(Hang in there, my tummy.) JKT) Thank you (lol). JKT) Cold! . The 6th ball is “Hiyakake Udon”. Both the noodles and the soup stock are cold. It goes great with ginger! I’m very satisfied. JKT) Today I ate 6 balls. It’s still okay.(maybe) More you can eat.

A very satisfied look. It’s almost 9:00 and the real thing is about to begin. I can see the customers having fun from the kitchen. Meanwhile, at that time, the air fryer was at its hottest. Soft-boiled eggs. Freshly fried products will be displayed in stores immediately. fried oysters. Fry using a scale-like device.

Kakiage with red ginger. It looks very delicious☆. It’s now 11:00. A variety of udon noodles that customers can arrange themselves. It’s fun just looking at the many variations. Are they a couple? A man teaches how to make it. They both looked like they were having a lot of fun.

Many people come to the restaurant after learning about it on Instagram. This is a regular customer. he always eats this udon. This is a group of three friends. Choose seaweed and tempura from Naruto. Let’s eat! A little nervous about self-serve udon for the first time It worked perfectly. Take your time ☆

Udon from a famous restaurant that gives you a sense of Kagawa’s history. The firmness of the udon noodles is the result of the chef’s commitment. It is a strong and bold belief. Chef dedicated to udon. They will continue to create with “just thier feelings for customer”. Add eggs to this.

Master) Kamatama is ready! . Master) Kamata udon! . Staff: Please eat. JKT) Oh! Is it me? . Master) It’s yours!I! . Master) Think it’s your last udon… Huh? . JKT) Thank you! . This is my 7th bowl of udon today. “Kamatama Udon” with raw egg.

Delicious udon noodles where you can enjoy the richness of fresh eggs. First, let’s stir the eggs! . I’m already full though. I will eat with “feeling”! . It looks really delicious when mixed together. The melty texture of the eggs looks so delicious! . This is delicious! .

I ended up eating it all! I’m already very satisfied☆ It’s past 12:30. That’s all! . It’s sold out. Sorry I’m not busy today. I’m really bored today. JKT) No, no, you looked very busy. No no, I really don’t have time. After all, weekdays are busier. Closed after 12:30.

Thank you everyone for your hard work. Let’s try to enjoy self-made udon at least once!

Hello! “Japanese Kitchen Tour”.
This channel introduces Japanese food culture, chefs’ techniques, and Japanese food.

In addition to traditional Japanese cuisine (sushi, ramen, udon, soba, sashimi, street food stalls), we will introduce a variety of gourmet foods such as local Chinese food, big-serve restaurants, Japanese street food, and sweets.

This time we will be introducing the popular udon restaurant “Sakaeda Udon” located in Takamatsu City, Kagawa Prefecture.
This is a udon restaurant with a history of 50 years.
Here, customers boil their own udon noodles, a method called “self-udon”.
Be sure to pay attention to the work of the udon chefs!

[Sakaeda Udon Google Map]
https://maps.app.goo.gl/3RX1JAEAhC5AKoCd9

[Japanese Kitchen Tour Official Instagram]
https://www.instagram.com/japanese_kitchen_tour/

#Udon
#Sakaeda Udon
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#japanesekitchentour
#Japanese Kitchen Tour

こんにちは！「 Japanese Kitchen Tour 」です。
こちらのチャンネルでは、日本の食文化や料理人の技術、日本の食べ物を紹介します。

日本の伝統的な料理（ 寿司 ラーメン うどん そば 刺身 屋台 ）などに加え、町中華やデカ盛り店、日本のストリートフードやスイーツなど、様々なグルメを紹介します。

今回は香川県高松市にある人気のうどん店「さか枝うどん」さまを紹介します。
こちらは創業50年の歴史を持つうどん店。
ここではお客さんが自分でうどんの麺を茹でる「セルフうどん」という方式。
うどん職人たちの仕事ぶりにもぜひ注目してください！

【 さか枝うどん Googleマップ】
https://maps.app.goo.gl/3RX1JAEAhC5AKoCd9

【 Japanese Kitchen Tour 公式インスタグラム 】
https://www.instagram.com/japanese_kitchen_tour/

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