【淡路島グルメ特集】驚異的な人気を誇る淡路島の爆売れうどん店に密着丨Tempura and Udon Restaurant : Japanese style

【淡路島グルメ特集】驚異的な人気を誇る淡路島の爆売れうどん店に密着丨Tempura and Udon Restaurant : Japanese style

Hyogo, Japan Since 1990, Izumoan Izumoan, manager Awaji onions Udon dough kneaded the day before This dough is once put in a ripening room. I quit in the middle of high school I couldn’t find a job in the countryside When I came to Awaji Island I found a place where I could live and work. I’ve been on the Awaji for a long time now. The most popular is the onion tsukemen hana At times, 70% to 80% of the customers order it. About 200 just during the day (orders come in) About 300-350 on a normal Saturday or Sunday Fried udon noodles with kitsune Customers are already waiting before opening The fire is on for about 3 minutes From there, 4-5 minutes at constant pressure Short time to boil. The glutinous texture is stronger It takes about another 2 to 3 minutes It will be fried until golden brown Open at 11:00 Awaji beef meat udon Awaji beef curry udon Onion tsukemen hana Delicious I think these things have a strong taste I was thinking Calm. Fox, tenzaru, curry Wakame seaweed, grated radish Grated, grated, with less noodles Katu don
0:24:16.983,0:24:20.050
Kitsune udon Kake udon and tempura udon Tempura udon Fresh shirasu rice bowl Hawk in front and breaking it up with a knife Served with noodles Ishiyaki Awajishima beef bowl Tamago-don set Three onion tsukemen flower Very tasty. I’m from Osaka Look at the installations, etc. I came It’s delicious （It’s the first time (I’ve been here). I’m from Osaka Awaji beef curry udon set Awaji kamosui udon Coming from Tokyo I’m here on a trip I came here for research on Instagram Shirasu set, cold udon Awaji beef udon Beef tendon bukkake Delicious Onions are still sweet. I’ve never had them like this anywhere else. You have to break up the onions with a knife and fork in front of you Serve with noodles Onion tsukemen hana Katsu-don set Tenzaru udon Hyogo, Japan. Rich in nature
Awaji Island, Hyogo Prefecture Since 2010 , Udon Noodle Studio Awaya Tsuna Preparation of beef for beef udon
“Awaji onions.” With sweet and spicy sauce.
A lot of onions and beef
and beef are stewed Granulated Sugar Japanese Wagyu beef
“Awaji beef” A large amount of Awaji beef is added to the pot The owner of the Awaya Tsuna restaurant They use the same broth they use for udon It’s delicious because it has dashi in it. I’m going to cook it sweet and spicy.
“Kitsune.” That’s pretty big, isn’t it? (Staff) It’s very big. Large size Kitsune Beef sinew Chicken tempura”toriten” preparation salt and pepper Sprinkle with salt and pepper.
Let rest for 24 hours Toriten to soak up the flavor Inarizushi Freshly cooked beef on top
We had beef rice for breakfast Making udon noodles Udon dough is kneaded Matured about mid-afternoon. From there, we’ll start hitting the noodles. mackerel, Round herring”Urume”, Bonito”Mejika”, dried squid”Iriko”,
Kelp soup stock Finishing Dried Bonito”Hanakatuo” (For soup stock) Kombu, iriko, bonito 6 kinds of mackerel, urume, mejika (for soup stock) That and my love. (In all, there are) seven ingredients! Bukkake, Zaru Curry also this (I use) All based on this soup stock Stir-fried beef is added to the curry This curry is white soup I use dashi soup stock to make curry Curry powder Rice Rice balls will be made Salmon Kelp cod roe Half-boiled egg used for tempura Tempura powder Awaji Island specialty onions prepared Awaji green onions In the interest of serving something local, I’ll give it a try. Meat and onions Green onions as well Eggs are also called free-range eggs Eggs from Awaji Island. The store’s special feature is the selection of ingredients with an emphasis on local production for local consumption Served at the restaurant
Self-service tenkasu Kashiwa-ten Chikuwa-ten Kakiage” with Awaji onions Kakiage” with Awaji onions croquette Half-boiled egg tempura Shrimp tempura Squid Eight kinds of tempura are lined up Bukkake dashi (warm) Udon dough, aged Opened at 11 sitting room counter Line of customers as soon as it opens Awaji beef bukkake
Bukkake with meat Our popular menu
Awaji beef bukkake
Bukkake with meat Awaji beef bukkake udon noodles (warm) The sweetness of onions and the flavor of beef are brought out in this dish. The beef is so tender. （It’s got a lot of beef in it. It’s delicious! It’s my favorite! Kama-tama: 1 regular portion (Children) Kake udon small Small Kake 1 Kake udon Kama-age udon” in a square square bowl (Male customer) Beef udon noodles Beef 1 Our most popular
Awaji beef udon Kama-age udon
Udon noodles scooped directly from the udon noodle pot.
Udon noodles dipped in hot water from the pot I came here for the kama-age udon because it’s so good! Udon noodles here are delicious! (Staff) What’s the difference? It’s the dashi, right? It’s the softness of the noodles. Kitsune udon” with sweet and spicy “kitsune” on top Next, the popular Oyako-don,” Two eggs are used to make a
Soft and fluffy egg A large portion of chicken meat
Chicken leg meat Oyako-don” with free-range Awaji Island eggs. Very tasty! While looking at the nature
Eating udon Beef bukkake udon noodles (cold) large sweet and spicy beef
with Bukkake with cold broth. Awaji beef bukkake udon noodles (cold) large Awaji Island free-range egg
Egg bukkake udon noodles (cold) large Stopped by during my lunch break at work.
Udon diner (It’s) the first time I’ve been here. Awaji beef bukkake udon. Delicious! Kama-age udon Freshly kama-age udon
hot udon noodles beef tendon simmered in sweet and spicy sauce. Awaji beef tendon
Awaji beef udon noodles Awaji onion kakiage 260 yen Green onion Grated radish　
Ginger Tenkasu is self-service (Staff) What is this? (Male customer) Kake regular (Male customer) Topped with chikuwa-ten and green onion) Seafood broth is well seasoned.
Kake udon A bite of homemade rice ball there (First time visiting the store) Sightseeing Have a nice lunch Here we are. It’s delicious! Zaru udon Suji udon 1 Awaji beef suji udon Self-service
Topped with grated radish Beef udon noodles with half-boiled egg tempura Filled with sweetness of onion
Kakiage Plenty of Awaji green onions to serve Dense and bouncy.
Awaji Island free-range egg kamatama udon noodles Beef-filled bowl of rice topped “Taninndon” Three eggs used
“Blissful bowl of rice topped with an egg. For a bowl of rice topped with an egg
Basically, two eggs are used This makes it fluffy.
Eggs are appetizing Three eggs lavishly used
“Egg bowl of bliss.” Soft and fluffy
“Tanindon” This is my first time here. I work nearby.
I’ve been curious about it for a while. I ordered a small udon noodles and Tanindon I’m a fan of the udon! (Female customer) Four udon noodles All four? Feel the flavor of dashi
Beef curry Awajishima onion curry udon Fukujinzuke Kaiware Chilled ume sauce Cold dashi broth Refreshing ume hiyashi udon noodles Self-service udon restaurant with a long line Zaru udon Hot, hot rice A lot of “kama-age shirasu” (dried young sardines) Kama-age shirasu rice (Male customer) Awaji beef udon (Female customer) Blissful egg rice bowl Blissful egg bowl. Delicious! You used to come here all the time. I used to come here when I was little. Recently after a long time (I came) （Ten years (since I started going there) I knew this place was good. (Staff) Do you have any recommendations for the menu? I knew it was simply delicious zaru udon Beef bukkake (udon noodles) today. The meat is really big. Shining brightly
“Blissful egg bowl.” Sansai udon (I asked for) (Staff) What’s that on top? Fried shrimp Comes alone There’s no local diner like this in the countryside. I don’t really have a reason to come here.
I come here because it’s good. Take your time to savor the udon
Regulars Delicious. (Staff) How do you like the shrimp? Delicious. (Female guest) Udon noodles with wild vegetables (Staff) Is the size normal? (Female customer) Yes Full of delicacies from the mountains
“Sansai udon noodles.” Thick, large size
Kitsune udon Tanindon First time Looked it up on the map and looked it up on the food log. (Staff) Where did you come from by the way? Osaka. It’s so delicious! Udon noodles
Small, medium, large. Meat udon
Topped with half-boiled egg From Osaka
Customer with 3 women Yum! Delicious! Noodles sticky! (Today, the three of us…)
I said, “Let’s do like a day trip.” It took me 2.5 hours to get there. (Staff) Is it different from Osaka udon? (The noodles are) sticky Delicious meat! Onions, too. Open until 2:00 for lunch The following evening hours are
Open from 5:00 p.m. to 8:00 p.m. (Female customer) Awaji beef suji udon Size? regular size Kakiage Kashiwa-ten Self topped with green onion Beef broth
Beef broth oozing out
Awaji beef udon noodles 780 yen Beef tendon Followed by
The very popular “blissful egg bowl.” Three eggs are used
A true egg paradise. First, two eggs are put into the bowl Soft and fluffy
Egg cushion over hot, hot rice. Only the yolk is scooped up
and dives on top of the rice. Blissful egg rice bowl, 570 yen A bowl of rice topped with a soft egg and tsuyu sauce
Hot and fluffy rice Golden and shiny
Eggs free-range on Awaji Island If you put it together with a lot of rice
It’s a bowl of rice topped with a bowl of eggs. And
Awaji Island free-range egg kamatama udon noodle 430 yen with soy sauce Glutinous noodles Kashiwa-ten (tempura) 250 yen, kakiage 260 yen Superbly satisfying!
Awaji onion kakiage Seasoned for 24 hours
Chicken leg “Kashiwa-ten”. Thick and juicy
Satisfying Toriten. Thank you for watching! Kodou
Awaji Chef’s Garden’s oyakodon and katsu don,
Only 3 types of exquisite karaage. Preparation begins immediately. Preparing the soup stock for the rice bowl Preparing “dashi stock for donburi” prepared the day before
warm it up Preparing ingredients for oyakodon. Ingredients used in the menu are
Mainly from Awaji Island Onions (Awaji-produced), cut Cut onions Green onions (from Awaji) are cut Soaking leeks in water as well as onions “Awaji pork cutlet on rice”
Pork preparation Cutting a slit in the pork Make a slit in the pork. powder (for polishing, dusting, etc.) Makes the batter less likely to flake off Eggs Bread crumbs firmly Awaji pork preparation complete Freshly fried and crispy
Awaji pork cutlet served on top of a bowl of rice. Tourists from overseas are also very satisfied. Next, preparing the meat for oyakodon. Chicken breast meat Chicken thigh All meat chopped into small pieces Then, chicken seseri Lastly, we cut the duck meat Oyakodon contains four kinds of meat
I’m going to use plenty of it. Fluffy oyakodon and katsudon with guts,
and karaage (deep fried chicken). Four kinds of chicken meat are lavishly used in this dish.
“kiwami-tokujou oyakodon” Taste that makes you smile. In between jobs
We also do ordering work Drain soaked vegetables Rice is cooked Awaji ricei Water Preparation Preparation of fryer Karaage preliminary arrangements Salted malt, kelp, sesame oil, etc. mixed in
Special karaage sauce The sauce is thoroughly
Rubbed and marinated Freshly fried and juicy
“Awaji chicken malted rice karaage.” mitsuba Heating the broth for the bowl of rice And cleaning up before opening.
The manager himself does it. Opening Soon 11:00
The store is finally open. Table seating Counter seating with a view of the sea Outside terrace seating Water, spoons, chopsticks, etc. are self-service Orders are taken from a ticket machine The menu consists of “kiwami-tokujou Oyakodon”, “Awaji Pork Katsu don”, “Awaji Chicken Kouji Karaage” What kind of day awaits us today? Order from ticket machine The first order is
“kiwami-tokujou Oyakodon” Ingredients are prepared in advance 3 eggs are used for one serving of oyako-don. The pot comes to a boil chicken breast meat, chicken thigh, chicken seseri, and duck meat in special broth,
Four kinds of meat are boiled. Pouring the beaten egg evenly into the pan Pour over rice Shaping Place dark orange yolk
Place in the middle Finish by placing the mitsuba leaves on top “Kiwami-tokujou oyakodon” is now complete! Looks so delicious! Take a picture Your boyfriend takes a sip first Next she takes a bite. (Great!!!) We spoke to them. (Director) (Today) is it a date? (Customer bashful) It’s so delicious! From Naruto City, Tokushima Prefecture (here I come) I (ate) a oyakodon. (Director) Maybe one for two? I was thinking we could eat a lot of different things Two people share one.
Eat and walk around other restaurants😊. Great to eat with a spectacular view♪ 🏖️ Meanwhile, in the kitchen, while we are open for business
I will also be preparing food. Preparation of soup stock for donburi (Customer) Thanks for the food (Mr. Nomino) Thank you very much! after this
Eating at other restaurants Chef’s garden with many stores The beautiful scenery
I can’t help but want to take a picture Which restaurant to choose?
I’m very worried The customer from earlier has returned Outside on the terrace with the family.
Plan to share katsudon katsudon Taking out the cutlets prepared in the morning Cooking “Awaji Pork katsudon” Breading the cutlets again.
and fry them until crispy. donburi dashi serving rice Watching the pot and cutlets
Proceeding at the same time Pork cutlets have been fried. Characterized by its soft sweetness and flavor.
Awaji pork cutlet After dipping the cutlet in special “donburi dashi” soup. Handily cut into equal portions. Putting it on top of the rice Pour a lot of raw egg over it Fluffy and melty
Waiting for the right moment The eggs are finished at the perfect time
Place on top of a bowl of rice to complete the dish. (Mr. Nomino) sorry for the wait An oversized pork cutlet that overflows the bowl.
Awaji Pork katsudon Sansho (Japanese pepper) and plates are also available We join the family waiting outside Today it’s katsudon (pork cutlet served on top of a bowl of rice) (Customer) It looks yammy and delicious Shared with seafood bowls from other restaurants ♪ Wife taking a picture Let’s eat. It’s windy. Katsudon (pork cutlet bowl), kaisendon (seafood bowl), and karaage (fried fish).
Everyone eats what they like. The father takes the first bite! Mellow!
Yes, delicious! In fact, this katsudon has
A little ingenuity is hidden in this katsudon. The part of the cutlet without the egg on top The part of the cutlet that does not have the egg on it is soaked in the rice-bowl broth in advance Even the part where the egg is not on top
soaked in the soup stock and fully tasted Three menus are shared. Delicious! Crunchy! The child also takes a bite of the cutlet… Crispy.
with a fluffy egg Delicious! (Customer) It’s nice outside.
It’s so nice. You can dine while enjoying the spectacular view
only at this chef’s garden. The food was delicious! The dishes after eating are
Self-returned. Thank you for the food! Wash the dishes while you calm down for a moment. One-operator, which is why all the work is done by one person. After noon
New customer arrives Oyakodon and katsudon for two each
Order passed. It’s getting a little busier. We will cook 4 at the same time. Handily pouring a raw egg over the top Oyakodon first Then, katsudon (pork cutlet served on top of a bowl of rice) Two katsudon completed Then, finish up the oyakodon. Finished two oyakodon. Let’s eat. Delicious! sharing a cutlet (Child) They’re so crispy! The young lady also takes a big bite Finished eating! (Director) Are you on summer vacation? (Director) How’s your summer vacation? It’s great! LOL! Customers taking a commemorative photo with the store in the background Mr. Nomino, the order exceeded his expectations.
He quickly cooks additional rice Six overseas customers came to the store. For foreign customers
The owner responds in English. Overseas customers are also
Many customers come to the store Katsudon for two, oyakodon for two,
order of Karaage How will this order be finished Mr. Nomino noticed a customer As we proceed with the cooking
Serve customers at the same time. After serving customers, return to cooking immediately. Fry the karaage first Deep fry katsu at the same time as karaage Preparing eggs while frying karaage is fried twice Deep fry once first And check the pork cutlets. The pork cutlet is fried once
The rest is left to heat up in the residual heat Fry karaage twice as it is. Karaage is deep fried The pot has come to a boil With flowing, masterful handiwork
Eggs are poured control the finish of the egg by adjusting the heat From what we finish first.
Final adjustment with fire Light a second fire just before finishing. Second finish Putting the yolk of the egg in the middle of the bowl
Oyako-don with egg Deep-fried pork cutlet topped with donburi broth Completion of karaage I will complete two katsudon. Perfectly identify the priorities of the order and
Finishing touches Customers surprised by katsudon That katsudon and the view together.
capture in a photograph Commemorative photo Let’s eat. Everyone looks so delicious! The most ！！！！ These people are on vacation from Hong Kong. Holiday! （I’m here from Hong Kong.) Orders continue Mr. Nomino continues to stand up and cook! He keeps increasing his speed! The rice has just gone up Always checking the state of the pot
Proceeding with the cooking Pouring an egg over the top with perfect timing Is the heat coming through?
Check the inside With a serious gaze
Determining the finished product Finishing one after another katsudon Oyako-don (Mr. Nomino) Excuse me, is there a customer waiting for you at number 11?
Thank you for waiting This is oyakodon and katsudon. Thank you very much for your patience. To all the college students who are traveling (Customer) It’s so mellow! I’m here with my club members. (Director) With everyone in the club!？ Yes, sir. (School) Ritsumeikan. Kyoto. (Director) From Kyoto! (It was) my first time on Awaji Island, so…
It’s amazing… the sea I never see the ocean in Kyoto. When I walked into the store.
I thought the oyakodon looked really good. It was love at first sight. (Director) What do you think?
The one you Oyakodon that you fell in love with at first sight is It’s already great! It is so good! Eating a bowl of rice in the restaurant
Customers Finished eating splendidly! Customer leaves the restaurant Thank you, I’m done! (Hong Kong customer) Delicious! Waving them off.
Mr. Nomino With a beautiful view at the end
Commemorative photo In between sales
Preparation of gara-dashi soup stock. Take frequent breaks.
Proceeding with the work Straining the bonito and kelp broth Dashi stock is completed Gara dashi is ready to be cooked Ingredients are removed Strain the gara-dashi soup stock Chef Garden is a beautiful place to watch the sunset.
Many customers visit The sun is gradually setting. As the sun sets
The last peak of the day arrives. Now, one last game! With this order, the katsudon for today
have been sold out! First time using 6 gas stoves today. Cooking 3 oyakodon and 3 katsudon Skillful use of six gas stoves. Go for it, Mr. Nomino 💪. While cooking for 6 people
Quickly respond to other customers. Pouring raw eggs in 6 consecutive batches No matter how many orders come in
the finish is the same Oyakodon for 3 is ready! These customers are…
They are eating outside on the terrace. From the city of Osaka I came to Awaji Island because I wanted to go to the beach. Looking for a fashionable store. Here we are. I thought the chef garden
I came here because I thought it was stylish. （I took a quick look around (in the chef garden) I came here because I thought it looked delicious I chose the oyakodon (Director) May I see it? Looks delicious… ♪ (Director) I like it.
Thank you. It’s so delicious! Meanwhile, in the kitchen
Cooking 4 servings of katsudon (pork cutlet served on top of rice) with great vigor
Finishing the rice bowl Three katsudon completed in the blink of an eye! (Female customer 1) The color (of the eggs) is amazing! (Female customer 2) wonderful！ (Female guest 3) wonderful！ It looks delicious.
（I thought I’d take (a picture). Katsudon with the setting sun in the background.
A customer taking a picture (Photo) So good! Let’s eat. Very tasty! The broth is so good that it’s almost too good to be true! Tasty! Seriously delicious! Scatter the yolk.
and eat it with rice He is very satisfied… I can eat two. You can definitely eat it. (katsudon and oyakodon) both can be eaten Drive (I came by) from Osaka We were in a college sorority together. Yosakoi (club activities) On instagram (looking for) We said, “Where are we going to have dinner? （I searched for Awaji Island Gourmet and this place came up (Director) (Came here) What was the deciding factor? Bij! (Visual) The visuals are too good to be true. It’s so delicious! Totally different from oyakodon at home lol Maybe it’s time for a beautiful sunset. (Me too) I thought Even as you all are enjoying the sunset Mr. Nomino continues to cook delicious food The setting sun illuminates Mr. Nomino Just keep on making it. (Mr. Nomino) I’m sorry
Sorry to keep you waiting~ Customers leaving the store early to watch the sunset. On the terrace at sunset time
Many people gather Today is so fulfilling I had dinner with the sunset.
It was a great day. I have about two more servings of rice. a little more than usual
I cooked more than I should have. It will be done in about 15 minutes. (If there are any left over), it will be a meal for me and my part-timer. Leftover rice can be fried rice, etc. The sun has completely set We are nearing the end of today’s business. Customers are settling in.
We’re starting to clean up a little bit. This is the highest (sales) on a weekday. Most sold. Going to start cleaning up outside the store (Photographer) For today.
Last order? (Mr. nomino) I think this is the last one. Today’s Last Order The last oyakodon of the day Last customer of the day Signs are also put away (Director) I’m sorry, thank you for your time Thank you for your time (Director) All the orders now? Finished. (Director) Katsudon was sold out today That’s right. A little higher than expected Calculating today’s sales Katsudon 19 cups 38 cups of oyakodon 38 + 19 is = 57 57 cups were And five karaages. (Director) You turned it around by yourself That’s good.
（We sold as many as we said we would. (Director) I’m going to clean up now, but
What time do you usually finish? Today, I would say about 8:30 p.m. (Director) I came to work today at 8:00 in the morning.
I’ve already been here all day. Yes. (Director) Do you usually run the store like this all day long by yourself? Yes, I do.
Sometimes I have a part-timer. On weekdays (me and my part time job)
I think it’s about half and half. (Director) What was your day like? Well, as usual.
It was a day as usual. Business is closed for the day A long day at Kodo has come to an end!

0:00 淡路）いづも庵

地図　https://goo.gl/maps/pXtuLbLQSRM3pKkX7
住所　兵庫県淡路市志筑3522-1

50:39 淡路）　うどん工房 淡家 津名店
URL　 https://www.youtube.com/watch?v=IALSHPHLAnE&t=1251s
地図　https://goo.gl/maps/CzswWJpJBW34GMsT9
住所　兵庫県淡路市中田551−1

1:24:16 淡路）　鼓道　※惜しまれつつも閉店

地図　https://goo.gl/maps/vLieRiytPMvi8AZVA
住所　兵庫県淡路市野島大川57-3

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

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