40秒で提供→1400杯を売り捌く！勝負師たちが押し寄せる場内立ち食い名古屋メシ！丨東海のめん処５選
Standing Kishimen Restaurant at Chukyo Racecourse in Tokyo
Close to standing kishimen shop Toyoake City, Aichi Prefecture
10 min walk from Chukyo-Keiba-mae station Established in 1910
Ichihachi IV Chukyo Racecourse Kaiyun Goten 5:36
Preparation begins Ueda-san, the fourth owner This region is still a muro-aji area. We’re doing it with muro-aji, right?
We do. Dashi stock prepared the day before Dashi stock prepared only with muro-aji Strain soup stock tamari soy sauce granulated soy sauce Even if a fixed amount is determined…
I think the taste depends on the condition of the tamari and… It’s very subtle…
That’s the hardest part. When the horses are running
I have to do a lot of preparation. So
I’m working from about this time. (Staff) How many drinks do you get out of it, max? About 1,400 (servings) It’s already hard to make it through the day. There are customers lined up all day long. The line has been unbroken for about 5 hours.
And that’s about the level of the queue. In front of Corona, the last race was over
the last race was over and it was closed. After Corona
I’m closing at 3:00 p.m. When the horses run, it’s the last race So today, about 16:30 or so.
It’s now closing time. We usually fry the prawns first, you know.
I fry them first. You can’t help but get a few. I’ve been thawing since yesterday evening. I don’t know about today.
I’m going to fry about 180 of them. batter Making tempura batter Shrimp tempura Taking out fried tempura At the Chukyo racecourse. First week of December And roughly the last week of March March is Takamatsu Palace December is the Champions Cup. There were about 400 prawn tempura that day During business hours, if we don’t have enough, we fry them… We have to go over the peak during the daytime… I’ve got to fry them first. We’re getting a huge number of visitors. Takamatsu-no-Miya, Champions Cup… The line doesn’t disappear for about 5 hours. We’ve got to fry at least 400 first.
I’m going to have to fry about 400 first. That’s not enough. So 400 is a little bit too much.
I’m going to have to spend a lot of time… preparing. I mean, it’s only twice a year, so… So when it’s really early, it’s here. I’ll come in at about 3:30 in the morning
I’ll come here at 3:30 in the morning and stock up. I have to fry prawns.
And you have to make the soup stock. I have to serve dashi as well… And the soup stock… Seven or eight times this kettle fills up. 6:01 So it’s 38 that you took over the store. I was a businessman before that. I was helping my parents’ family. preparing the noodles and things like that.
I was actually taught how to do that. My dad was a little bit… I mean, the years…
Well… I mean, if we keep going like this, we’re going to lose the restaurant.
And they’re like… I quit the company.
and took over the business. We call them “red” and “white.”
“red” and “white” in my family. The soup stock made with tamari soy sauce is called “red” and the soup stock made with white soy sauce is called “white”. Shiro” is dashi made with white soy sauce This is the dashi itself Add some white (soy sauce).
I’m going to serve it now. Here is the tamari seasoned soup stock.
It’s the main soup stock. (Staff) You can choose the dashi?
(Owner) Yes! They say “red” or “white”. Red is the best.
I’m not so sure. I want people to eat red.
I’d like you to try the red one. It’s a traditional taste of Nagoya. It’s dark in color.
But it doesn’t make you thirsty. Enough green onions for one day’s use That’s about what I use. (Staff) This is in a different store?
(Owner) Yes! I stocked it elsewhere. I have to stock up here for tomorrow. Work continues on frying prawn tempura Shelled, dorsal intestines removed Stretch the prawns. (Staff) Is that the staff?
(Owner) Yeah, yeah, at the other restaurant. (Staff) If I did it alone…
(Owner) It’s tough! I don’t know what time I went to bed yesterday…
It was 1:30, right? I went to bed. When it’s held. (Sleeps) about three or four hours. I’ve got other restaurants.
I just… I’ve got other restaurants to go to. (Staff) Which store do you usually go to on weekdays?
weekdays? I’m in places where there are no people.
The most common is Mersa Sakae. In the racecourse there are
There are 23 restaurants. Eating and drinking space on the first floor
Standing style We use murohajis.
my house I put in a lot of money. While soup stock is boiling, other preparations are made Curry preparation White soy sauce Throw in ICHIHACHI original roux The one we’ve been using for a long time at Marugong
that we have been using for a long time. Udon noodle shop’s curry
It’s a real taste. It’s delicious.
Curry is very popular. Pork belly The name “Ippatsu” comes from “ichiru hachirin It’s not “Ichi or Bachi”, is it?
It’s “Ichi or hachi” at the racetrack. It’s just fine, though, in our house. And my birthday is January 8th. I was born on January 18,
I had to do it. But I’m allergic to buckwheat… So I’m just going to focus on kishimen. Curry with only pork and fried tofu Water-soluble potato starch Starch is used to thicken curry paste Curry ready 7:05 I’m using three kinds of tamari.
3 kinds of blends What do you do with the noodles? Noodles vary from restaurant to restaurant. Of course, you can’t go around here without frozen noodles.
I can’t go around without frozen noodles… I can’t turn it without frozen noodles.
I’m using frozen noodles. Other stores have their own…? They use their own noodles.
or have them made by special order… We had a noodle cutting place on the first floor of the main store. I used to be the noodle cutter. We have more stores now.
I’m going to teach my employees. I’m having them make it. From the racetrack staff.
They’re getting orders in before we even open. Boils kishimen Prepare condiment green onion Noodles drained from water Pour soup stock Tenkasu (fish cake), yakumi leek, bonito flakes Kishimen (flat wheat noodle), large size, 600 yen Thank you very much Order kishimen Served quickly Kishimen 450 yen (Staff) Ichihachi-san, do you use it a lot? Yes, for the most part, yes, I do. I eat kishimen all the time. Because it’s Nagoya’s kishimen. I come here because I want to eat it. Return the dishes after eating (Staff) 4th generation delicious! (Owner) Thanks! SENQ! Three male staff members come to the store Three orders of kishimen Check…
(Customer) Three kishimen… (Owner) Roughly… 10,000 yen.
(Customer) That’s not quite right. That’s 6,500,000 yen. Okay, thank you! Thank you. Yes, thank you!
Three kishimen! Three taira! Thank you! Quickly cooking three kishimen Thank you very much Sprinkle a dash of seasoning I’m going to eat and then I’m going to work.
and head to work cook rice 10 minutes later Rice, yes… About 30 to 40 cups of rice. When I’m busy, I get about 60 gos. (Staff) Rice 50 yen…? Yes! That’s cheap. My father put it on first.
He does it because it’s fun. It’s reasonable, isn’t it?
It’s not so easy to find one for 50 yen. Today (Employee) Sure.
(Owner) 50 yen rice is hard to find today… Almost no profit on rice? No, no, no..! No, no, no… I’m a noodle shop, you know…
I can at least serve rice… I turn on the rice cooker. Strain the finished soup stock Divide the finished soup stock into small portions. Dashi stock preparation complete (Customer) May I?
(Owner & Employee) Go ahead! One regular kishimen and one Curry or tempura…which can you do? Curry or Tempura?
Either! Curry is good, too.
Tempura is delicious. Both are freshly made (Customer) With curry!
(Owner) Curry-chan! 10,000 pesetas! (Customer) 10,000 perica?
(Employee) We are in perica. (Customer) I don’t have any today… That’s 1,000 Japanese yen. (Owner) 10,000 Japanese yen is fine.
(Customer) I don’t have 10,000 yen. (Owner) Then I’ll pay 1,000 yen!
(Customer & Employee) Fair price. (Owner) I’ll have kishimen and curry!
(Employee) Yes, yes, yes! Kishimen 450yen Pour curry
Garnish with green onion Curry Kishimen 550yen Please have a good day! Thank you very much! Check the number of fried prawn tempura How many blue ones are there now? All done at 30. So that’s 120. I’m looking at the reserved seats from here and I’m thinking
I think it’s a little less than usual… And the weather is bad, too… Do it at 150 After the peak is over, it can be fried. Sorry Blue…
I want you to count this one too. How many more… 150 is a little…
I don’t think it’s enough. About 150 prawn tempura Shish kabobs on skewers pork cutlet Miso katsu bento, miso katsu donburi
Deep fried pork cutlet Enter from Pegasus stand entrance, down stairs Gold signboard is the landmark of this area. Curry Kishimen 550yen Tempura Kishimen 600yen Kushikatsu (2 skewers) 240 yen, rice 50 yen Kinshachi Kishimen 700yen Sake (one sake) 400yen one taste of alcohol Put up the signboard.
Ready to open Golden shirt over his head
ready to welcome customers (Manager) Wave engine ignition please!
(Employee) Yes, sir! Ignition!
Thank you! Ready to open 9:00
Store opens at the same time as the racecourse opens First customers arrive shortly after the racecourse opens (Customer) Ume-Kishi
(Employee) It’s 550 yen. Ume-chan-sensei, please. Just in time.
I’ll give it here. When you’re done with your bill, go to the next slot. Immediately a second set of men came in every time! Welcome! (Customer) Tempura kishimen and 2 kushikatsu (Owner) Miso or sauce?
(Customer) Miso. Two miso, tenkishiki 8400 perica. (Owner) Red or white otsuyu?
(Customer) White. White tempura, two bottles of miso, please. 840 please That’s 1,600 perica.
Thank you very much! (Shopkeeper) Hello, welcome! What would you like?
(Customer) “Kishimen 2 (Owner) Taira 2!
(Employee) Yes! That’s 9,000 perica. 10,000 perica. (Owner) I congratulate you!
(Employee) Thank you very much! I hope I’m going to win again today. …7, 8, 90,000 perica! Yes, please!
I’ll start on the left hand side. Ume-Kishimen!
Thank you very much. White tempura and miso katsu. Kishimen, kishimen
please. That’s the second kishimen.
Thank you for your patience. Come on in, come on in.
What would you like? Tempura kishimen (Owner) Red or white otsuyu?
(Customer) Red Aka-ten-itchou! That’s 4,000 pesetas.
Good luck, good luck! Tempura kishimen 550yen Please, what can I get you? Two raw and Two skewers (Owner) Miso or sauce?
(Customer) Miso, please. Yes, yes, 16,400,000 yen! (Customer) Can I have two more skewers?
(Owner) Sure! Can I have the same one?
1880 Dip kushikatsu in miso sauce Okay?
（Two kushikatsu with miso sauce. Blessings Blessings Blessings W
Good things will happen, today! (Customer) I did a good thing, didn’t I?
(Owner) I did a good thing! Thanks and thanks, Senky! Take this!
Blessings blessings! Thanks a lot. Here you go. What can I get for you? One goldfish! That’s 7,000 perica. (Owner) White heaven?
(Next customer) Golden orchid today. (The next customer) Two gold tigers (kinshachi) please! 2 for your convenience. Ebi-ten is fried twice Crispy fried in hot oil Kinshachi Kishimen is
Two crispy prawn tempura Curry kishimen and draft beer Okay, thanks for the 500 pesetas.
I’ll start from the left. Welcome. One bowl of “kishimen 4,500 perica That’s 500 pelicas back to you.
SENQ! Yes, I’ll take that!
I’ll be back with a full tank of high-octane gas after that! Curry Kishimen 550yen Curry Kishimen with cold beer and hot Curry Kishimen
and hot curry kishimen… Kishimen 450yen Two large bowls of curry kishimen Curry large bowl of ryang-gar! 14 million yen and up (Manager) With change or without change? (Customer) Yes, please!
(Owner) Make it bigger! (Customer) Kishimen noodles and 2 kushikatsu
(Owner) Here you go, sir. Miso is okay?
Miso is in! SENQ, thank you very much, every time! (Customer) Two kushikatsu
(Owner) Would miso be okay? Two miso! No change! (Owner) No change? Yes.
(Customer) W Drain 2 balls of noodles Pour plenty of curry That’s a big bowl of curry.
Thank you for waiting Two skewers, 260 yen Sorry for the customer waiting for 2 skewers with 2 skewers Kishimin, isn’t it?
Thank you for your patience! Thank you very much! Finished dishes are returned to the return slot (Owner) What would you like?
(Customer) One curry Three skewers and rice, please! (Owner) Curry rice, three skewers with miso, okay?
(Customer) Yes Thanks for the perica! Curry, 3 miso, and rice.
Waiting customers Curry, rice…
Oh, I’m W (Employee) Oh, doctor, good morning. (Employee) Are you alone today?
(Customer) Alone today at the Alone Horse Race. w Thank you. (Staff) Do you often use Ippachi? I always stop by when I come here. Taste of Kishimen and The generosity of the owner and
and everyone else’s thoughtfulness I’m in love with that! Thank you very much! Thank you very much!
Good luck! Good morning!
Curry kishimen, please. (Owner) Curry noodles, right?
(Employee) Yes, sir! It’s curry kishimen!
Thank you! Tempura Kishimen 6,000 perica
6 million yen and up Is the soup red or white? Red. Red heavenly one! Thanks.
I’ll put it out over there. Tempura Kishimen Red
Thank you for your patience. Yes, I’m here for you every time.
Good morning! I’d like some noodles, please. Heiichi! Pleased to meet you! Hydrate in between (Employee) Yes, please!
(Owner) Yes, please! Curry, 4,500 pesetas.
Thank you very much! Curry. One plum kishimen and One large bowl of ume kishimen 10,000 yen! (Customer) … (Friend) lol 12.5 million yen w
1250 please! (Owner) Can I keep the change?
(Customer) No, I need it. (Customer) If I win the jackpot, I don’t need it.
(Owner) I’ll win. (Owner) I’ll have a big bowl with less noodles.
(Employee) That’s normal! One more noodle! (Employee) They said one more noodle!
(Customer) One more noodle! You did it! Thank you very much! (Employee) Thank you!
(Owner) Thanks, doctor. It’s warm today. (Customer) It’s warmer than I thought it would be. (Customer) Youtube?
(Owner) Can I get out? (Employee) Worldwide transmission! Okay!
Thank you! Thank you! What can I get you? Heiichi!
4,500 pesetas. Kishimen Ichi! OK! Kishimin.
Thank you for your patience! Thank you very much! I forgot my hakama, Blue.
It’s raining. It’s raining… Too bad…
My plans are ruined. (Owner) I was going to come in a tuxedo.
(Everyone) W (Employee) I was going to come in a dress.
(Owner) You know what? Curry!
That’s 5,500 pesetas! I received your congratulations!
Thank you very much! Thank you very much!
Yay! Thank you very much! 5, 6, 7, 8, 90,000 pesetas Yes SENKYU
Thank you! Curry.
Thank you very much! Curry!
Thank you very much. 5.5 million yen~. Thank you. Just in time.
I’ll put it out next door. Curry. OK! (Owner) Curry, right?
(Employee) Yes, sir! Curry.
Thank you very much! Tempura kishimen, please. Tenkishi! Red or white soup?
What shall we do? Red, please. (Owner) Red heaven!
(Employee) Yes, please! Change change change! Here you go!
Thank you very much! (Guest) Long time no see! (Owner) Long time no see! (Employee) Ah-la! Welcome!
(Customer) Long time no see! What would you like today? Same as usual
noodles (as usual) 450 yen…OK! Heiichi…OK! 500,000 yen 450 yen for a crease Welcome every time!
What can I get you? Two curry kishimen, please. That’s 11,000 pesetas. Thank you very much every time!
Good luck! And after that, it’s flat. Okay, okay. Curry.
Thank you for your patience. Kishimin, yes, sir.
Thank you for waiting. Thank you very much for the food. (Customer) See you then!
(Owner) Good luck! Thanks! One bowl of noodles Heiichi! Here you go! Yes every time!
I’ll start from the left. That’s right, that’s right.
Thank you for your patience. Welcome every time!
Please come in. Ume Kishiminde Umechan-sensei after this Thank you.
I’ll start from the left. White soup stock Tenkasu, condiments green onion Finished with grated yam and ume plum on top Ume Kishimen 550yen (Owner) Every time! What would you like?
(Customer) Curry kishimen (Owner) Curry!
(Employee) Yes! Thank you!
I’ll start from the left. Curry.
Thank you for your patience. (Customer) Can you make Curry Kishimen?
(Employee) Yes, I can! (Customer) Please!
(Employee) 5.5 million yen. Wow.
Oh, I’ll let you know after I guess. I wonder if I have 50 yen… (Employee) If there is, I win!
(Customer) If there is, I win! Five million yen! Curry, Curry, Curry, Curry, Curry, Curry, Curry, Curry, Curry, Curry This is the first curry Thank you Sipping curry kishimen with dashi broth Curry noodles with the perfect thickening of soup.
and the sticky noodle is delicious! (Owner) What would you like?
(Staff) I’ll have the tempura kishimen. Tenkishimen! (Owner) Red or white otsuyu?
(Staff) Red. Aka-ten-itchou! Frame 3 (red). Drain off the hot water and put the noodles in a bowl Shrimp tempura Pouring hot sauce Add tenkasu, green onion, and shavings
and shavings Tempura Kishimen 600yen Tamari soy sauce “red Ebi-ten (shrimp tempura) The batter absorbs a lot of fragrant sauce.
The batter soaks up the aroma of the sauce The thick broth goes well with this dish.
Mochi Mochi Kishimen Smooth and slippery.
chewy and elastic texture is irresistible..! Noodles are firmly intertwined with the sauce
Rich taste spreads in your mouth…! Put the bowl back in the return slot.
Return it to the return slot. Thank you for the food! Welcome to the restaurant! (Customer) Kishimen, please.
(Employee) “Kishimen” is 450 yen. That’s 550 yen in return. Coming out of left hand side Accounting operations
And cooking proceeds at the same time This is Kishimin, sir.
Thank you for your patience. Please come in…
How about kishimen? Tempura Kishimen And I have curry kishimen Tempura-kishimen is
is “red” right? (Employee) “Red” is tamari, “white” is white soy sauce.
(Customer) “Red” is red. Aka-ten, curry! (Customer) Do people say I look like Kawada (jockey)? (Employee) I get told that every week.
(Customer) Yes, I do. (Employee) I have another race today, so I’ll do my best.
(Customer) lol They say that every week. w It will be tempura kishimen Curry. Thank you for your patience.
Thank you. (Customer) Curry and rice
(Employee) Curry and rice 600 yen Thank you very much!
I’ll take it out of your left hand. Curry.
Thank you for your patience. One tempura kishimen and two draft beers, please.
and two draft beers, please. Thank you very much! Am I right in thinking that Tenkishi is red? Aka” is tamari
White” is white soy sauce (Employee) If it’s your first time, let’s go with “red”!
(Customer) Okay, then. That’s 2,000 yen.
Thank you very much! Draft beer received
Move to the delivery entrance Serving tenkishi with short waiting time Adjust spiciness to your liking with Ichimi Focus on speed We have to provide it quickly. Kishimin, is that right?
Thank you for your patience. Thank you very much. Curry Kishiminde Curry!
5,500 perica, sir. Thank you! Yes, I’ll be right back! Curry-Kishimen (Owner) What would you like?
(Customer) Three kushikatsu (Owner) Miso or sauce?
(Customer) Miso. (Owner) Three miso!
(Employee) Hai! (Owner) 3,600 perica!
(Customer) Kaiji w Skewered pork cutlet on a skewer Thank you very much! Thank you! Yes! What can I do for you? I’ll have a goldfish and a beer, please. (Owner) I’ll have a kinshachi, please.
(Employee) Yes, sir. Yes, boss, full! Yes, just!
I’ll take it out from the left. While the owner is taking care of the customers
while the owner takes care of the customers. Kinshachi Kishimen 700 yen What shall we do? Two kushikatsu?
miso and sauce and can you do it? (Owner) One by one? OK! (Owner) One on one!
(Employee) Yes! Miso sauce Sauce Kushikatsu (miso/sauce) 240 yen Thank you (Owner) Thank you
(Customer) Two kushikatsu (Owner) Miso or sauce?
(Customer) Miso! (Owner) Two miso!
(Employee) Yes! Yes just!
Thank you very much! I’ll start from the left.
Thank you very much! Order curry kishimen Curry chan! I’ll take it out from the left. Curry.
Thank you for waiting. Tempura kishimen
Take out the green onion. Otsuyu red or white?
What should I do? (Customer) Red
(Owner) No red tempura with green onion! Tempura kishimen 600yen Thank you very much for coming…
Ah, the Crown Prince! The Crown Prince is here! Kishimen with a big bowl of noodles 6,000 pesetas for a large serving of flat
Thank you! Thanks for the 4000 pesetas.
Just a minute. Here you go! Welcome aboard! Ume Kishimen Ume-chan sensei
550 $~. A large bowl of noodles is equivalent to 2 bowls of noodles A large bowl of kishimen. Thank you for your patience. Plum blossoms.
Thank you for waiting. Thank you for waiting
Thank you very much. Kinkishi-kishimen, isn’t it?
Thank you for your patience 10:19 10:22
More people begin to arrive at the site Here you go! Tempura kishimen Tempura kishimen 600yen (Employee) Red, is that right?
(Customer) Yes Tempura kishimen
Red. Two miso katsu-don and One lemon chuhai 2 skewers (Owner) Miso, okay?
(Customer) With miso! Make miso katsu-don (pork cutlet served on top of a bowl of rice) Dropping oil Dip into special miso sauce Cut into bite-size pieces Miso sauce is poured over the top Two miso katsu-don and two kushikatsu skewers, 1,540 yen Thank you very much Perica~ 3 skewers and rice 3 miso and rice! 4.1 million yen I’ll give you $400,000 left.
Thanks, Senky! Here you go.
What can I do for you? Please eat~! (Customer) Here you go, then!
(Owner) Kinko’s! One, two, three.
That’s 3,000 perica back to you… Thank you very much. Three miso and rice, right? Thank you for your patience.
Thank you very much. Golden Shachiko.
Thank you for your patience. Skewered pork cutlet on a skewer (Owner) Miso or sauce?
(Customer) Sauce (Owner) Two?
(Customer) Two! Two sauces 2.4 million yen SENQ Sauce kushikatsu order given to customer Every time! Monkeys, ok! 5 million yen Thank you.
I’ll take it out from the left, Sen! Rinsing noodles under running water Tighten in ice water colander.
Thank you! (Employee) Here you go!
(Customer) Three kushikatsu (Owner) Miso or sauce?
(Customer) Miso, please. (Owner) Here you go. (Shopkeeper) Boy? A crown prince, yes. I’ll get it out of here. Remove excess oil Dip the fish into miso sauce That’s three bottles.
Thank you for your patience. Thank you. Spicy kushikatsu with a dash of spice Ume Kishimen Yes, I’m here!
Ume-chan… after that… Tenkasu and spicy green onion Tororo and ume plum Ume-Kishimen. Every time! Visiting doctor!
Do you have it? Cheese Checking inventory of cheese for toppings. (Cheese for topping) Okay! 3,000 perica! Thank you. Sorry.
SENQ! For chewy noodles that have been drained from the water Topped with cheese
with plenty of cheese topping Pour hot curry on top Thank you for everything! Thank you very much! Two curry kishimen draft beer (Owner) How many draft?
(Customer) One. Two kushikatsu 204 billion yen! 2040 Space travel. Miso, okay? Yes, miso. Two miso! 20.4 million yen It’s a full tank of high-octane gas, boss! How’s your father doing? He’s doing well….
I’m like, “Oh, well… (Customer) I used to go to your store all the time.
(Owner) I know, I know. Well, well, well, well, well… (Owner) Well, you’ve lived a long time, that’s good!
(Customer) There, that’s good! Here you go! See you later, I’m coming by. See you soon! Thank you Thank you again! Welcome! (Customer) Tempura
(Owner) Tenkishi, 6 million yen Thank you for waiting (Customer) Kinshachi kishimen
(Owner) Kinkoshi-chan! Thank you very much! I’m a goldfish.
Thank you! Miso katsu-don 650 dollars. One, two, three, four million yen.
Thank you. Miso katsu-don: 650 yen What shall we do every time? 3 skewers Miso or sauce? Miso 3 miso Thank you (Customer) Curry kishimen
(Owner) Curry, $550! Thank you very much.
Thank you very much! Welcome to the site. (Customer) Tempura kishimen
(Owner) “Tenkishimen! Is the otsuyu red or white? White heaven!
Yes, 4 million yen It’s Hakuten Yes, golden orchid red! Yes, golden orca Thanks, Mr. President.
Thank you! 11:09 Blue, bowl of rice! Yes, yes, yes, yes! Donburi! Yes, Don! Yes, Miso Katsu-don (Miso pork cutlet served on top of a bowl of rice)
Thank you for waiting! This is Kishimin…
Thank you very much. Thank you for your patience. Miso katsu-don order comes in Cabbage on top of rice Freshly fried pork cutlet
in special miso sauce Cutlet is cut into bite-size pieces Put on top of cabbage Finished with plenty of miso sauce Miso katsu-don (pork cutlet served on top of a bowl of rice) (Customer) How many kushikatsu?
(Owner) Two or three. (Owner) I can do five.
(Customer) Five. 5 pcs. and curry creaming noodle (Owner) Miso, is that okay?
(Customer) Yes 5 miso! One lemon chuhai One lemon chuhai Thanks for the 350 5 curry miso! 5 miso leaves! Use this for him. Curry.
Thank you for waiting. Yes, sister, I have a full tank of high-octane gas.
Thank you! 11:25
After Race 4 The queue is even longer… Give me some of that. Thanks. It goes well with white soy sauce based soup stock.
The flavor of ume plum whets the appetite. It’s been about 2 years
It’s been a long time since I’ve been here. It’s so good!
It’s delicious. Kishimen is drained one after another with great skill Confirms next order to be cooked (Owner) Welcome, please come in!
(Customer) Kishimen Hiraichi! 500,000,000 yen 500 perica ~. Thank you.
Every time! Ume-kishi-regular serving and large serving 3 skewers, with miso Three miso, right? Kishimin, right?
Thank you for waiting. It’s a big bowl of rice, isn’t it?
Thank you for your patience. Three young men
Order 3 large servings of Tenkishi (Owner) Red or white otsuyu?
(Customer) White! One frame, OK! (Owner) No change?
(Customer) Yes! Yes! Thank you very much! Welcome every time! With two raw 2 skewers (Owner) Miso or sauce?
(Customer) Miso Two miso! General! Two miso! That’s a big serving.
Thank you for waiting. Large serving of white tempura kish Thank you Three people in a row with space to eat Noodles are sticky and easy to eat
Delicious! It’s winter, so it’s warm and tasty.
It’s very tasty. It’s a big bowl of curry Thank you for your patience.
Thank you very much! Curry.
Thank you for your patience. Ume-ten. Thank you for your patience.
Thank you. A big bowl of rice and a beer. A big bowl of rice and a beer. 7,000 perica in return.
Thank you. Curry.
Thank you for your patience. You can use it. Put a bowl of rice and kushikatsu on a tray Curry.
Thank you for waiting Thank you very much. A big bowl of red tempura, right? Miso katsu bento 650yen
Tempura kishimen large portion 700yen Miso katsu-don pork cutlet on a skewer Please come in!
What can I do for you? Kinshachi-kishimen-together with kinshachi Kushikatsu with miso 9400 perica! (Owner) I received your congratulations!
(Customer) Why w Thank you! I received your congratulations!
…no… 90,000 pesetas 6 billion yen please! That’s two bottles of Kinshachi and two bottles of Miso.
Thank you for your patience. Curry.
Thank you for waiting. White tempura.
Thank you for waiting. I’ll go for curry (regular) and a large portion. Curry, yes. I made a big bowl of curry. Oh, wow. That’s a big bowl of curry.
Thank you for waiting. Two miso and shimen noodles Two kishimen and two miso Thank you for your patience.
Thank you very much. (Owner) What can I do for you?
(Customer) Three kushikatsu with sauce. Three sauces! (Customer) And one lemon chuhai
(Owner) A lentil (Owner) 8,600 perrica
(Customer) PERIKA W Thank you! I’m Len Chuang! Hi, hi, hi, hi… High octane tank full… Here you go.
What can I do for you? I’ll have a bowl of noodles and a bowl of One tempura kishimen
That’s all. 500 pesetas
Thank you very much. Tempura Kishimen and Kishimen (Owner) Regular kishimen, right?
(Customer) Yes. Tempura kishimen and two miso
Thank you for waiting Thank you for waiting
Thank you very much. That’s a big bowl of plums. Thank you for waiting Rice A big bowl of kishimen. Thank you for your patience.
Thank you very much. Beer, Ume-Kishimen and raw egg and 2 kushikatsu Miso, okay? 1540! 4.6 million back Thanks Welcome.
What can I do for you? A big bowl of “kishimen” and a bowl of “kirimen”… Large bowl of tempura kishimen Big bowl of tempura kishimen That’s $1,300. Is the otsu red or white? Red! Egg plum Ume Kishimen is served on a plate
Topped with raw egg at the end Ume plum
Thank you for waiting. Two miso.
Thank you for waiting. Miso skewers Sauce Kushikatsu (Owner) Sister!
(Employee) Three sauces. Please come in. Miso katsu-don Thank you very much! Welcome.
What can I do for you? (Customer) Miso katsu-don!
(Owner) Bowl convenience 2! Yes, SENKYU! (Owner) Nice to see you!
(Customer) Miso katsu-don (Owner) Three bowls of rice! Don-don-don!
(Employee) Three! (Owner) Three bowls of rice!
(Employee) Wow! (Owner) Three bowls of rice, please!
(Employee) Got it! Donburi 2! Sorry to keep you waiting!
（It’s a bowl of rice topped with miso katsu! I’m free today I have no time at all Well, I can stay out of the blur. Tenkishi is otsuyu red or white?
What shall we do? (Customer) I’ll have red.
(Owner) OK, red tempura! Thank you! Yes, I’m here! Every time! Yes please come in! 11:50 That’s a big serving of Tenkishi. White tempura.
Thank you for waiting. A big bowl of curry.
Thank you for your patience. (Owner) Please come in!
(Customer) One kishimen and two kushikatsu Miso, please. (Customer) With sauce.
(Owner) Sauce OK! Two sauces! 690! (Owner) Two sauces! Welcome! Kishimen and 2 kushikatsu Sauce 2 With two kishimen Three kushikatsu with miso Curry.
Thank you for waiting. Thank you. Miso 3.
Thank you for your patience. (Owner) Miso or sauce?
(Customer) Miso, please. (Owner) Two miso!
(Employee) Hai! 2 skewers, 240 yen every time! Two tempura kishimen, one raw (Shopkeeper) 19 million yen (Customer) Ta-ta-ta! I’ll give you a break.
You have to buy your house as collateral. Yes, a million yen. Are you happy with red? Otsuyu (Customer) White
(Owner) White! Sorry! White tempura kishimen arrives! Second white tempura kishimen arrives! A big bowl of curry.
Thank you for waiting. Thank you very much. 12:03 Cleaning between lines Heiichi!
550 ne~. Kishimin, isn’t it?
Thank you for your patience. Thank you very much. Recovering vessels A person with a lot of vessels is at the return slot… An employee from another store
brought the vessels to me. Hey, little lady! A small thank you from the owner Every time! Every time! Teachers! What do you want to eat? Curry kishimen Both are curry? I’ll just have a regular kishimen. Curry and kishimen! (Customer) You look fine.
(Employee) I’m fine! (Employee) Yes, curry with love
(Customer) Ok (Employee) Good luck!
(Customer) Thank you Kishimin, isn’t it?
Thank you for waiting (Customer) Bon appétit!
(Owner) Here you go! (Staff) Thanks for your hard work! This is the kind of thing… I’m not busy today Maybe one more wave I wonder if it will come. Is your throat dying? Well, it’s not so bad, isn’t it?
Well… Not such a big deal today, right? Not at all! I can afford it. It’s not that big of a deal today. Throat…just barely Might wither a bit tomorrow… Here you go! Welcome! Two skewers (Owner) Miso or sauce?
(Customer) Miso (Owner) Two miso!
(Employee) Yes! That’s $240. Yes, yes!
Calculated at 142 yen to the dollar. (Employee) Two bottles of miso.
(Customer) Thanks Change was 260 yen Thank you very much.
Thank you. Good luck!
Thank you! Curry! Thank you!
550. Curry, nice to meet you! What’s the secret ingredient here…
You guessed it! Curry.
Thank you for waiting. Thank you. Curry Kishimen 550yen Ingredients are pork, deep-fried tofu, and condiments green onion.
Simple Curry Udon Noodle Sweet and gentle curry goes well with
The noodle is soft and firm. Thick and mild soup.
The rich flavor is addictive and delicious! The appetizing aroma and glutinous texture
The perfect amount of thickening is exquisite…! （What was the secret ingredient in the curry? I was taught w Fried squid cut into small pieces Fried squid in curry It’s a secret ingredient in curry It has squid peppers in it. (Staff) Have you been doing this for a long time?
(Employee) Yes, this place is. The racetrack has been getting these in for a long time. Can I have a shrimp? That’s it. I guess I’ll have to fry them after all… (Employee) This is the last of the shrimp.
(Owner) OK! (Owner) OK let’s do it, shrimp How many more are you going to add? Make that 180 bottles. Roughly 30 or so. It was 156 earlier. (Employee) Miso 3!
(Owner) Yes, miso 3. Frying additional prawn tempura (Owner) I’ll do miso.
(Employee) Please do it! (Shopkeeper) Three bottles, two bottles? (Employee) Three bottles, two bottles, please.
(Shopkeeper) Okay! Please wait a moment, sir. Please wait a moment! Thank you for waiting! What can I do for you? One plum kishimen Gift for your child Thank you w That’s 550 yen. Thank you.
Just about! Yes, thank you! Every time! This is a gift! (Customer) Thank you.
(Owner) No problem! (Customer) One nugget, please.
(Owner) Nugget one! Thank you very much.
One nugget! Nice to meet you, Nugget! Nugget Nugget!
Thank you for your patience. Curry kishimen and 2 kushikatsu (Owner) Miso, okay?
(Customer) Yes! Curry kishimen. Please wait for 2 miso! Thank you for waiting! Please use it.
Sorry. Thank you! 8 skewers 80 pcs! Source 80 pcs! (Owner) 96 billion yen
(Customer) Ok 4, 4, right? Thank you. Sorry to keep you waiting, mother. Thank you very much Two young ladies. Ume kishimen and two kushikatsu
That’s all. 790 (Owner) Miso, okay?
(Customer) Miso, please. Ume, two miso! (Owner) Ume-chan-sensei himself is here~!
(Employee) Thank you very much! That’s 2.1 million yen back.
It’s you, isn’t it? It’s you. It’s ume kishimen I’m sorry.
Thank you. Yummy! (Owner) Thank you!
(Customer) Beer and kishimen noodles Full tank full tank full! Here you go! (Customer) General!
(Owner) Every time! Thank you for everything. Thank you!
I bet my grandkids would love these. It’s a bowl of kishimen! Great teacher’s kishimen! Yes, father!
I put chopsticks on it. It’s okay. I didn’t forget my chopsticks today. (Customer) Sorry!
(Owner) You can tell me anything. Please take it with care. Curry!
Sorry to keep you waiting. Thank you, I’ll be back soon! Three with child (Owner) What can I get you?
(Customer) A large bowl of kishimen noodles and Taira large size and Curry kishimen Curry! Yes, Crown Prince!
Present for you! Thank you. Valentine’s Day! The season was totally different w (Owner) I’ll have a big bowl of noodles with less noodles.
(Customer) A big bowl of noodles! (Owner) Sorry, sorry.
(Customer) A big bowl of noodles. Our large portion is one more noodle. One more noodle..! One more bottle! (Employee) This is a big serving!
(Customer) It’s a big serving! Thank you! (Customer) Thank you very much!
(Employee) Good luck! Make sure you make good money! Good for you! (Owner) Do you know your true love?
(Customer) What? (Customer) What is your real life?
(Owner) Oguri Cap. No, when did this happen? (Shopkeeper) A little bit of Teemu Operao. (Owner) I think you should buy against him, right?
(Customer) Okw. (Owner) Around there.
(Customer) Let’s go around there. (Owner) Good luck! Good luck!
(Customer) Thanks! (Customer) Do you have kushikatsu?
(Owner) Yes, we do. (Customer) Skewer, please.
(Owner) Can I have miso? (Customer) Two miso skewers, 2,400,000 yen 76 billion yen in return. General! Thank you! Thanks for your patience.
Thank you very much! Order kishimen (Owner) Please give me a bowl of kishimen!
(Employee) Yes, thank you! Kishimen and lemon chu-hai, please! Yes 950! Lentiu one! Lentiuwan and kishimen! White, I think I still have about half of it…
Can I do it? But it might be good to keep it warm… This is Kishimin, sir.
Thank you for your patience. Thank you very much. (Staff) May I have a kushikatsu with miso, please?
(Owner) Ok fine! Two miso skewers, please! Kushikatsu 240yen Batter soaked well.
Special miso sauce The flavor of miso and the savory aroma
and fragrant aroma of Miso Sauce Tender and juicy meat
tender and juicy meat Easy to eat with mild sweet miso
The pork flavor spreading in your mouth is irresistible..! Supporting the winners of Aichi Prefecture
The best of “ICHIHACHI 4th Generation”! ICHIHACHI SHINJI is a restaurant in Aichi prefecture, Japan!
Gifu “Sanuki Kamaage Udon Kozukaya A wide variety of items at reasonable prices!
Authentic Sanuki Udon noodles! Maximum number of customers for morning business is 230.
Lines form on weekends and holidays! Limited quantity of Tenmusu mornings and Donut morning
2 kinds of morning set After night shift, before work
Various customers come in Delicious! It tastes gentle! It’s nice to have so much included in a morning meal! Delicious and fast! I’m happy to eat udon in the morning. Menu contents are good! Satisfied full stomach! The pleasure of choosing freshly fried tempura! Vegetable kakiage, Negi kakiage
Freshly fried! Go ahead! Homemade Sanuki Udon noodles with a firm texture and a special dipping sauce.
You can enjoy a flavorful bowl with our special dipping sauce. Tasty taste and good atmosphere. The Tokai area is known for its morning culture.
The morning udon is a popular dish in the Tokai area! Nakano-cho, Ogaki-shi, Gifu Established in 2012
Sanuki Kamaage Udon Kozukaya The maximum number of customers per day is 600!
Specializing in authentic Sanuki Udon noodles. Morning udon and seasonal menu are also available.
Seasonal menu is also available. 4:53 Kazuhiro Dingbai, owner Cooking rice Prepare soup Prepare Udon noodles with broth for hot and cold,
Prepare dipping sauces for hot and cold udon Bukkake udon soup Warming a cup of coffee for morning The name of the restaurant comes from
The name is taken from “Kozuka”, a place name of Hiroshima prefecture where the owner is from. Niboshi, Soda bonito, Muro-bushi
Saba-bushi, Hana-katsuo (dried bonito) for soup stock Transfer warm broth of bukkake udon to special container and heat (Staff) When was the business founded? December 20 will be a full 13 years. I was originally in Aichi prefecture for work I’ve been looking for a store for a long time. I thought this would be a good place to do business. I like Italian food. I got out of culinary school.
I was doing Italian cooking. I was making pasta noodles and stuff like that. Noodles are a time-consuming business, aren’t they? like a living thing. I’ve had that feeling since I was young. This is the first time I started an udon shop itself 13 years since the beginning, but things have changed. It’s been about 10 years since things settled down. The time when I felt like I could do it this way 3 or 4 years ago. Udon flour used is “Sakura Yume 2000 Flour blended with ASW and “Sanuki no Yume” from Kagawa Sticky and elastic texture The aroma of wheat goes through your nose.
the aroma of wheat in your nose. Making chawanmushi (steamed egg custard) Corn Shiitake mushroom Pouring egg mixture into a bowl Heat in steamer Shrimps used for tenmusu Deep frying shrimp tempura for tenmusu Chikuwa tempura for morning udon Rice is cooked, filled into containers and shaped Salt Seasoning shrimp tempura Shrimp tempura is placed in the center
and shape it into a rice ball. Wrap grilled nori Tenmusu for morning udon is ready 6:14 Coffee extracted Good aroma of soup stock is wafting into the kitchen… Dashi is ready and shavings are taken remove scum from soup stock Transfer soup stock to special container Chill in cold water For meat udon on the regular menu
Beef is boiled and seasoned Making soy milk donuts for morning udon Maple syrup Soy milk After the dough is mixed, it is put into a special container and deep fried.
Put into a special container and deep fry Udonut shop homemade doughnuts Donut morning 550yen
Udon (small), salad, soy milk donuts (2), manager’s whimsical dessert, steamed egg custard, drink Morning: Tenmusu Morning (limited quantity): 650 yen
Udon (small), Salad, Tenmusu (2 pcs), Manager’s whim
Chawanmushi (steamed egg custard) Manager’s whimsical dessert Drink Choose one of the morning dishes, and choose a beverage and
Choose udon type (kake udon or bukkake udon), hot or cold, and size. Morning drink menu
Cafe au lait +100yen Iced tea +50yen Udon toppings and additional menu
Medium udon +160yen Hot egg 110yen Normal menu
Kitsune Udon: ordinary 610yen Aketa Cheese Kamatama Udon: ordinary 600yen Limited Time Only Ebi Ten Oroshi Bukkake Udon – ordinary 810 yen
Limited Time Only – Kama Carbonara – ordinary 980 yen Topping Menu
Meat 400 yen Wakame 170 yen Seasoning
Dashi soy sauce, salt, shichimi (seven spices) Self-service
Sesame, Ajinomoto, Sauce Ten-tsuyu, Tenkasu, Ginger Parking lot 28 cars 6:50 10 minutes before opening
Customers are already waiting. Opening hours
7:00-21:15 Last order 20:30
(Tuesday only 7:00-15:00 last order 14:45) Morning time 7:00-10:45
Closed Wednesday Open 7:00 Order donut morning
Hot udon noodles and blended coffee are selected. (Customer) YouTube people are here today Embarrassing~ 1.5 minutes to offer (Customer) in udon Donut morning is ordered.
Hot udon noodles, small/medium, and blended coffee Chawanmushi (steamed egg custard) Blended coffee Making Kake Udon
Dipping udon into hot water Pour hot water into a bowl and heat it up Warms the bowl by dipping the edge of the bowl in hot water and turning it Drain water and serve Pour warm sauce over rice Finish with green onion (Owner) Good morning! (Customer) Tenmusu, please. (Customer) orders tenmusu morning Blended coffee (Guest) in warm blended coffee Pouring warmed bûkkake udon sauce Finish with green onion Tenmusu morning
(hot bukkake udon noodles, medium, blended coffee) (Staff) Do you come here often? Every day I guess it would take me about 25 minutes to walk there. (Staff) How do you taste? I like udon This is the best fit. This is the best fit for me. 7:13
Male customers order tenmusu morning Owner runs store by himself Iced coffee Hot udon noodles, medium Men take their seats Perfect for the morning, I take it from a salad with a crunchy texture Tenmusu is an easy-to-eat size with 2 prawn tempura on top.
The rich sauce soaks into the rice. Sipping bukkake udon noodles with warm sauce Mochi Mochi Udon Noodles
with rich and flavorful broth. A sip of dipping sauce… I dip freshly fried chikuwa-ten into the remaining broth. Smooth texture that melts in your mouth. Chawanmushi (steamed egg custard) with plenty of ingredients.
Chawanmushi with a gentle taste is eaten at once. Preparation between morning sales Crack eggs for chawanmushi Fry doughnuts (Staff) When do you start mooching? Since the third year of the company’s existence. In Kagawa, you’re doing it early in the morning. We do it in the morning too. If we were just going to serve udon.
I thought it probably wouldn’t stick. We have a morning meal culture here, don’t we? We’re going to go with that. I started out with the idea of offering a morning meal with udon.
with udon. I had a taste of soy milk doughnut. Fluffy and yummy! When you’re done eating, take the dishes to the return slot near the exit.
take the dishes to the return slot near the exit of the restaurant. (Customer) Thank you (Owner) Yes, thank you Order tenmusu morning What did you like to drink? (Staff) Hot coffee, please. Tenmusu (2) manager’s whim 1 dish Salad
Manager’s whim dessert Blended coffee Which would you like for udon? (Staff) Kake udon warm, so Hot kake udon Morning Limited quantity Tenmusu Morning 650yen
Udon (small), Salad, Tenmusu (2 pcs), Manager’s whim
Chawanmushi (steamed egg custard) Manager’s whimsical dessert Drink First, I take Kake Udon noodle Udon noodles are strong and full of flavor.
and glutinous texture. Chikuwa-ten (fish ball tempura) is one of the manager’s whims.
dipped in udon noodles sauce. Freshly fried chikuwa-ten
soaked in tasty sauce. Easy to eat size tenmusu Chawanmushi (steamed egg custard)
simple but deep flavor. A variety of dishes at a reasonable price
Morning udon for a satisfying and luxurious time Beef for meat udon finishes stewing Bowl with pot in the center is filled with ice to take off the heat Beef is cooled and transferred to a container Employees go to work Proprietress comes to work (landlady) I’m filming today (Proprietress) Regulars who always come (Customer) This place is delicious. (Customer) I’ve got to try it. (Staff) I got it just now (Staff) Good morning. (Customer) Two, please. Two donut mornings are ordered.
Hot udon noodles and blended coffee selected Topped with ginger from self-serve space (Staff) Tasty? Delicious (Staff) How is it different from other restaurants? The taste here fits best! (Staff) The broth and stuff? Yes, yes! Fifteen, twenty, they’re all lined up out front. (Staff) Is it worth it? Yes! I want to eat even if I have to wait in line! (Clerk) Which morning would you like? (Customer) Which morning would you like? Ordering “Tenmusu Morning”.
Hot udon noodles and blended coffee are selected. Prepare onigiri for lunch (Staff) What are the most popular rice balls? I think onigiri mentaiko is popular Types of Onigiri
Mentaiko, salmon, kelp, plum, wakame Noodle making operation Letting the dough rest for about 2 days You knead it into a bundle.
And let it sit in the fridge. I try to cut them while they’re unstrained. I press it with a machine so The tension becomes too strong I’ve been kneading two days ahead of time. It’s like putting them out sequentially and cutting them off. Putting the dough through the machine to stretch it and make it thinner Udon noodles are ready (Staff) How many noodle-making operations will you do today? I think today is for 140 people. Weekends and holidays are for about 600 people 8:40 Donut morning
(hot udon noodles, blended coffee) Tenmusu morning (hot udon noodles, iced coffee)
Tenmusu morning (hot udon noodles, iced tea) Doughnut Morning
(hot udon noodles, blended coffee) (Staff) What do you like about Kozukaya? There are not many udon restaurants that offer morning meal.
There are not many udon restaurants that offer morning breakfasts. I like the fact that I can eat well-balanced food in the morning. Donut morning (hot udon noodles, blended coffee)
Donut morning (hot udon noodles, iced coffee) Donut morning (hot udon noodles, blended coffee) (Waitress) Morning good? Donut morning (hot udon noodles, medium udon noodles, iced coffee)
Tenmusu morning (hot udon noodles, iced coffee) 9:10
Limited quantity Tenmusu Morning is sold out Udon noodle dough is made (Staff) Let it rest a little in this state? I just kneaded it and the dough is strained. about an hour or two before it loosens up.
Leave it like this. Once the tension loosens up, we’ll start the pressing process again. After kneading, the dough is left to rest for 1 to 2 hours 9:23
4 men come in and order donut morning Drinks are iced cocoa and
blended coffee and iced coffee. Udon: 3 cold kake udon and 1 hot kake udon
and one hot kake udon. Hot kake udon Cold kake udon Came after work I have a job with night shift. Dawn. I was brought here for the first time today. (Staff) How do you like it? It is delicious! It has a firm texture. Gentle taste! It’s nice to have so much included in a morning meal! Donut morning
(hot udon noodles, medium, iced coffee) Self-service with tenkasu Delicious and fast I’m happy to eat udon in the morning. (Proprietress) Do you want a drink? Apple juice, please. Donut morning
(hot udon noodles, apple juice) Taste the morning udon with a wide variety of items and the best costumers.
The restaurant is crowded with customers of various generations. Good menu contents (Staff) How is the taste? It’s already perfect! Satisfied and full! (Staff) Do you live around here? Honzu City. (Staff) That’s pretty far away. We’ve come this far, taking about 30 minutes. (Staff) Excuse me, thank you very much for your time today. (Staff) Take care 10:45 End of morning Tempura begins to fry for lunch business Making tempura little by little in order to serve freshly fried tempura all the time (Staff) always frying tempura? I’d like to make it that way, so Fried a little bit at a time. I try not to fry too much at once Kabocha tempura Chicken chicken tempura Isobe-age (fried fish cake) Ika-ten Shrimp tempura Fried horse mackerel Layout is changed for regular business from noon Chikuwa-ten Shaved green onion tempura Vegetable Kakiage 12 kinds of fried food lined up Pressing dough that has been laid out (Staff) How many times do you press? I’m going to press four times. Three times and the tension gets pretty tight, so I leave it for about five minutes.
and relax a little bit before the last press. otherwise it’s too tense to fold. It’s better to put it in the same situation as kneading by hand. I’m trying to figure out if it would taste better. After the pressing process, the dough is
After pressing, the dough is laid down for about 2 days to make noodles. 11:00
Lunch business starts Cold udon noodles Chikuwa-ten is picked up and taken to the checkout Hot Tsukimi Udon Hot Kake Udon Large take deep fried chikuwa-ten and toriten Put self-service tenkasu on top Cold yam and egg bukkake, large (Customer) Kama-tamago udon, warm, normal size (Waiter) The noodles are done, please give me 7-8 minutes. 11:48
Male customer comes in Hot udon noodles, plain Check the type of fried food and take vegetable kakiage take self-service ginger and tempura sauce I always come here when I want to eat udon because my house is near here The udon is delicious first of all. There are many kinds of food in hot weather or cold weather or in season. I eat various kinds of food in different ways Good. Hot cod roe and egg soy sauce udon noodles, plain Cheese Kamatama Udon Vegetable kakiage is taken, then go to checkout Cold udon noodles Tempura is fried and served each time when it runs out Hot Meat udon 2 orders of Negi Kakiage (deep fried green onion) are received, and additional fries are done Hot udon noodles with hot egg and meat Take Salmon rice ball Negi kakiage (fried green onion) you ordered is ready Negi kakiage (deep fried scallion) Yes, it’s delicious. (Staff) What’s your favorite menu item? This one is this shaved green onion I’m this one too! (Staff) How do you like it? Delicious! Come here almost every weekday. I eat oroshi bukkake udon every time. I always eat udon noodles with grated radish. It’s delicious! (Staff) What is the attraction of Kozukaya? The customer’s call. It’s like a heart step closer. The taste is delicious and the atmosphere of the restaurant is very good Hot udon noodles with grated ume plum take chikuwa tempura Hot udon noodles with hot egg boukkake, regular + chikuwa tempura Hot wakame udon noodles, ordinary (Proprietress) Freshly fried ikaten (squid tempura) (Proprietress) Freshly deep-fried Hot udon noodles with ume plum paste, grated radish, large Hot Bukkake udon noodles large + toppings grated yam Cold udon noodles with ume plum and grated radish A wide variety of Udon in the store with the aroma of soup stock.
Enjoy authentic Sanuki Udon noodle. Cold udon noodles with hot egg and meat
1090yen I eat from noodles first You can feel the firmness that is the characteristic of Sanuki Udon
and you can enjoy its firm texture. The sweet and spicy beef and mild hot egg are combined perfectly.
The sweet and spicy beef and mellow hot egg are perfectly combined in the sauce. Deep fried chicken tempura dipped in sauce. The tsuyu, which has the flavor of dashi broth, soaks into the freshly fried toriten.
The freshly fried toriten soaks into the sauce and whet your appetite. The combination of sweet and spicy beef and hot egg is a perfect match.
The noodles are also firm and filling. Thank you for the meal! Popular among people of all ages! Enjoy Morning Udon!
It was “Sanuki Kamaage Udon Kozukaya”! Naka-ku, Nagoya-city, Aichi pref.
5 min. walk from Subway Sakae Sta. Nagoya periya Open Nov. 2023
Standing buckwheat noodle shop mainly open late at night Standing-seat Chair seating also available Assistant manager (24 years old) comes to work 20:08
Start of stocking up Put vessels for chilling into ice water Rice is cooked Toppings tempura cooking fried food chicken tempura Gesoten Batter is added on the way to add thickness Chikuwa-ten Aonori (green laver) pork cutlet Shaved burdock root Seasoning with seasoning Frying kakiage into round shape with special equipment Maitake mushroom kakiage Croquette Rengon Kakiage (deep-fried lotus root) (Staff) Did it take you a while to get used to it? It took a while. And the taste, but we have a lot of tempura, so… how to form kakiage and so on. or how to make it round or something like that.
That was the hardest part. Eggplant Kakiage Seasoning Red ginger kakiage Garland chrysanthemum shavings Shirasu Shirasu Kakiage Dashi broth is bonito flakes, muro aji flakes, kombu base Shiitake mushroom soup shiitake mushroom soup (Staff) Is the sauce Kanto style? It’s Kanto style. It’s more like Kanto style. KOBASHIKI-age Put green peas on top Shrimp and kobashira shavings Shrimp tempura Vegetable Kakiage (Staff) Did you learn how to deep fry tempura anywhere? You studied it, yes. You worked part-time at a soba/udon shop during the opening preparation period. I got a job at a buckwheat noodle shop, and I just kept on frying. And the rest of it was kind of self-taught, I guess. (Staff) What kind of customers do you get? Or people who are hosts. Or someone who just finished a drink. Or a waiter at a bar or something. 10 minutes before opening
About 16 kinds of deep fried foods are lined up 10 kinds of kakiage and big toriten
A wide variety of lineup Open 22:00
Closed Wed. Opening hours
22:00-14:00
22:00-8:00 (Sundays and holidays) Lunch time 11:00-14:00
(Not open for lunch on Sundays and holidays) Ticket machine next to entrance Kakiage with red ginger 200yen, choriten 250yen Vegetable kakiage 200 yen Garland chrysanthemum kakiage 250 yen Mini katsudon (pork cutlet served on top of a bowl of rice) 400 yen Curry rice 650 yen Shichimi, Ichimi, Sauce, Shirodashi, Salt, Soy sauce Buy a meal ticket from the ticket machine next to the entrance. Hand over the meal ticket at the service entrance 22:05
Shortly after opening, 2 customers come to the restaurant Making cold udon Put into ice water, stir at high speed and boil at once Removing chilled vessel from ice water Drain and serve in chilled bowls Pour plenty of special sauce for chilled dish Put chikuwa-ten topping. Finish topping with green onion and wasabi (Large) Cold udon noodles + chikuwa tempura Receive food from the serving table and take your seat Order kakesoba and toppings: kakiage (fried vegetables), croquette, and wild vegetables Deep fry croquette again Put drained soba in a bowl.
Pour our special Kanto style sauce over the soba. Sansai (wild vegetables) on top Put fried croquettes on top Vegetable kakiage with green onion on top Seasonings and chopsticks are placed next to the outlet. Bon appétit! Here you go Sipping hot buckwheat noodles Soup of croquette soaked in soup stock. Sucking buckwheat noodles with gusto Finish eating after scooping ingredients to the last cleanly (Staff) Do you come here often? I’ve been coming here ever since this place opened. I’m just taking a shower after a break from work. I hadn’t eaten yet. I had soba today Toppings are what I’m in the mood for I like that I can choose various toppings
and you can eat it with a variety of toppings, too. (Staff) What is your favorite tempura? I’m mainly doing kakiage. maitake mushroom, eggplant, red ginger, garland chrysanthemum
These are popular Chicken tempura and shrimp tempura are also popular Cold soba + toriten Kake Udon + Chikuwa-ten Sprinkle shichimi (seven spices) on udon noodles Chilled soba noodles + garland chrysanthemum shavings 22:27
Three men in suits come to the restaurant （Kakesoba (Large) Cold soba Kakesoba Water is self-service Delicious It’s soaked… (Staff) Have you been working? Drink. And now, I’m already in a sime (Staff) How do you like it? How do you taste? Delicious! Very tasty! Finished dishes are returned to the return slot Man at standing table orders kakesoba + grated yam Soba noodle and kelp with grated yam and kelp
and the kombu accentuates the taste of soba noodles. Finish eating after drinking water Wipes table in between to keep it clean 23:56
Man comes to the store Orders kitsune udon with kitsune as topping Four pieces of sweet and spicy fried bean curd in two equal parts are lined up.
Finally topped with green onions Kitsune udon + kitsune A sip of Kanto style sauce mixed with sweetness of fried bean curd Sip udon noodle with firm and chewy texture (Staff) What’s your return today? I’m still in the middle of an event right now. We’re going to have a DJ after this. I’m in the middle of it. I’m going to take a break.
I was going to have dinner. That’s when I come here. Mostly. I just think it’s good for when I’ve had a drink or something. I come here because I like the hardness of udon and so on Employees who run the restaurant together Male customer examining fried toppings I’ll have shaved eggplant. I change ice water for chilling frequently Cold soba noodles + shaved eggplant (Large) buckwheat noodle + shaved red ginger Special curry Mini Curry Rice Mini Tororo gohan with egg Bon appétit (landlady) Thank you very much!
Please come again! 0:23 Two women come to the store Kakesoba + Chikuwa-ten Kakesoba + shrimps and kaburage Additional fried toppings to replenish the missing toppings Washing dishes in between 0:37
Male customer comes in (Large) cold soba + garland chrysanthemum kakiage and green chili miso rice is ordered (Large) chilled soba noodles with shaved garland chrysanthemum and fried green chili peppers
Green pepper miso gohan (Staff) What do you recommend? Shungiku kakiage (garland chrysanthemum) is the best I eat it because it is rare because there is not much of it 0:56
Female customer comes to the store Cold soba noodles + wild vegetables Easy to enter even for a woman alone
Comfortable store 1:02 To be able to serve customers immediately
to be able to serve immediately to the customers （Cold soba noodles + shaved vegetables Kakesoba + Gesoten Cold soba + mini negitoro gohan Oh no! Delicious! Yummy! 1:50
7 customers arrive Manager (24 yrs old) comes to work Can I have some chikuwa? Udon noodles + chikuwa tempura Kake udon + shaved vegetables Kake soba Cold udon All items are delivered to customers in 7 minutes.
Fast delivery is another attraction of standing noodle shop “Meidai Atariya”. (Staff) Have you two been friends since high school? Friends all the way. (Staff) Maybe someday we’ll open a store together. when I was a student. and it came true. I got a little bit of a chance to be a part of it 2:04
Two men come to the store Kake udon + wakame seaweed Sprinkle shichimi (seven spices) next to the outlet 2:15 8 young male customers visit (Large) udon noodles with maitake mushrooms and tempura
Mini negitoro gohan Kake soba Kake udon + 2 prawn tempura
Rice with cod roe and mini shirasu (Large) Kake soba noodles + eggplant kakiage geso tempura (Large) Kake Udon + chicken tempura Kake soba + 2 prawn tempura The two of them work well together to serve all items in 10 minutes.
All items are served in 10 minutes You can use my table if you want. We have a special table in the standing room.
and you can eat on a high table. The employees’ care and
and cheerful service make the restaurant even more lively. Although it has only been open for a short time
but there are many repeaters. Familiar regular customers come to the store Looks like you are busy Thank you. Were you on the night shift? Not today. Oh, no. And yet… I’m here to eat. I just got here last week. Right. 2:41
Drag queen Hota Ruika came to the
visited the store during a break in the event Cold soba noodles Cold soba noodles, sorry to keep you waiting! Bon appétit, soba. Bali delicious! Bali is delicious! What is this chiku-ten?
It looks so delicious… 2:55 actual meal Kakesoba and Shungiku Kakiage (Garland Chrysanthemum Fried Topping) is ordered. Kakesoba + Garland chrysanthemum kakiage
900yen Soba noodle with firm texture and good thirst-quenching feeling Shungiku kakiage (fried garland chrysanthemum) with a unique and addictive aroma Fragrant Kanto style sauce 4:26 From a nearby store
Takeout order comes in (Large) Tororo-don with egg + 2 eggs 3 yolks in a row Croquette Cold soba noodles wakame seaweed Wild vegetables Tororo kombu (kelp with grated yam) Finished with green onion on top 4:51
Two men come to the restaurant early in the morning Kake udon + Tororo konbu Make maitake mushroom kakiage chicken tempura Szechuan Marbled Rice Bowl One bite of mabo donburi Uma! Katsu-don (pork cutlet served on top of rice) is ordered Onions are sliced thinly Put onions in pot of boiling water Put cutlets in Put cutlet with beaten egg on rice Finish with green peas on top 5:14
Hota Ruika comes for the second time Ordering cold udon noodles and two chikuwa tempura as toppings Cold udon noodles + 2 chikuwa tempura Chikuwa-ten (fish cake) Chikuwa-ten is very tasty.
I like the taste of chikuwa-ten I’m so moist! 5:35 Kake soba + shrimps and kobara no kakiage yamorokombu (Staff) Do you come often? Yes, I often come here after drinking Soba, right? But udon is good too. And the choriten is huge, seriously. Delicious! 6:30
A group of late-night visitors come for the second time Eating curry with a full stomach? Curry with pork cutlet (Large) soba noodles + 2 tempura prawns, shirasu tempura, egg Kake udon + 2 prawn tempura Kake soba + 2 prawn tempura 6:47
Customers arrive one after another Even in the rush of irregular peak orders
The food is prepared with quick and careful craftsmanship. (Large) Kakesoba + gesoten (tempura), 2 shrimp tempura （Kakesoba (large) with soba noodles, extra green onion + maitake mushroom kakiage
kakiage maitake + maitake mushroom kakiage shrimps Kake udon + deep-fried shrimps with ginger, 2 prawns, chikuwa tempura I eat a lot of food in the morning.
Kakiage Tempura Soba is delicious! Cold udon noodles with toppings of toriten (chicken tempura) Cold udon noodles + toriten
900yen Thick and juicy chicken tempura
The thick juicy chicken tempura goes well with special sauce. Udon noodles with firm texture I drank all the sweet and spicy special dipping sauce…
Thank you very much! (Staff) What’s the hardest part of getting started? Speed of offering was very difficult at first There are very few places that fry oyster fries at this time of the day.
That’s what I’m most particular about In the future, I’d like to have more stand-up restaurants here in
more of them in Nagoya. Aim for “Atariya standing noodle shop” in Nagoya. I’m trying my best! Tastes the same as it always has. And then, well…
At any rate, it’s fast. There you go. Crowded with people coming and going at the station.
Standing buckwheat noodle shop Fluffy chikuwa soba Tempura soba Dote-don Specialty “Inari Sushi Ponpoko Chashu-men Many fans and locals from all over the country always stop by.
Toyohashi Station Soba/Udon Noodle Tsuboya” is closely followed! Toyohashi city, Aichi pref.
Toyohashi station Station
South Exit Passage Established in 1889
Toyohashi Station Buckwheat & Udon Noodle shop Tsuboya Since the opening of Toyohashi station
Open inside the station 5:43
Employees go to work 6:00
Close contact begins Ticket machine ready Goods are delivered from headquarters soup stock Ingredients for dashi broth are
Soda bonito and mackerel bones Mikawa mirin and
Soy sauce and sugar Lunch box Bento boxed lunches have been sold since Toyohashi station opened Green onion Green onion and chopped deep-fried tofu Organize ingredients delivered Kakiage (deep fried oysters) Chicken tempura Inari Sushi The rich and sweet “Tsuboya’s Inari Sushi” is a
specialty of Toyohashi station. Dote-ni Chilled dote-ni is transferred to a pot and simmered
Transferred to a pot and simmered The flavor is soaked into the dote.
Dote-ni (stewed soybeans) Tonkatsu (pork cutlet) Cutting katsu in advance for quick serving Saute onions and pork for curry Put curry in pan with boiling water Curry is finished with one addition Another delivery from HQ arrives (Staff) There’s quite a bit of stuff to carry.
(Employee) Yes, there is. Before the customers come in.
We have to put in what we can. Rice (meal) Dashi (Japanese soup stock) Chopped deep-fried tofu 6:47
Lots of people coming and going in rush hour Soba, udon, kishimen Smoothly prepare for serving
Preparation for smooth serving Cleaning the restaurant Sanitation inspection work check Hours of operation
7:00-22:00 (open all year round) Entry from the south exit of the station Also from inside the ticket gates of a conventional train
Entry is possible Ticket vending machine near the entrance Inari (2 pcs) noodle set 560yen
Mini miso katsu-don noodle set 630 yen Yamakake udon noodles 540 yen
Mini Dote-don 250yen Udon, Soba, Kishimen 400yen
Large serving +180yen Take-out boxed lunches are available at ticket vending machines for purchase.
You can buy a boxed lunch to go. Inari sushi (a fold) 650 yen Sanshoku inari (1 fold) 720yen Sukeroku sushi (1 fold) 650yen Table-top seasonings
Hot pepper, soy sauce, sauce, pepper 7:00 Opening Order Tempura Soba with large portion From inside ticket gates and inside the station
Soba order One topped with an egg Pour soup stock green onion Chopped deep-fried tofu and fish paste Kakiage-ten That’s a big bowl of tempura soba. It will be tempura soba with egg Thank you Sipping buckwheat noodles with gusto Finished up to soup! Finished dishes are returned to the return slot Thank you Thank you for the food Thank you After a quick meal
Heading to the platform in the morning Ordering fluffy chikuwa kishimen noodles Boil kishimen Drain water thoroughly chikuwa pour soup stock Green onion, deep-fried tofu, fish paste Chikuwa kishimen, chikuwa kishimen, chikuwa kishimen, chikuwa kishimen Thank you very much carrying a bowl of rice to a desk Freshen up before going to work After finishing eating
I go to the train as fast as I can Order soba Noodles are boiled after order is placed Noodles are thoroughly drained Pour soup stock Speedy serving soba noodles.
Thank you. Taste the rich and deep broth Enjoy soba noodles and finish eating Thank you for the food Thank you A breath of fresh air on a busy morning
Heading to work Order mini miso katsu-don soba set Miso katsu-don (bowl of rice topped with pork cutlet) Making mini miso katsu-don (bowl of rice topped with miso cutlet) Tonkatsu Miso sauce also pour miso on dote-ni Put green onion on top
Miso katsu-don is done. Miso katsu-don is done. Thank you Soba noodles with soup stock
Sipping it vigorously. Miso katsu-don (pork cutlet served on top of a bowl of rice) is also finished in no time! Thanks for the food! Thank you very much The energy you need to start your day
to start the day with a good charge of energy. (Employee) Welcome!
(Customer) Please come in. Order Tempura soba and Inari sushi Tempura soba customer Purchasing meal ticket 2 kakiage (deep fried oysters) Kakiage tempura Tempura soba. Thank you Tempura soaked in soup stock
and tempura soaked in broth is delicious Tempura soba and Inari sushi Take the ticket to the counter
to the counter. Inari. Making tempura soba Drain off the hot water and put the noodles
and put them in a bowl. Green onion Fried bean curd, kamaboko Kakiage (deep-fried oysters) Tempura soba completed Tempura soba + inari sushi 630 yen Tempura Soba + Inari Sushi
appetizing Thick and crispy buckwheat noodles
with thick soup stock! Kakiage (deep fried tofu) soaked in broth.
The moist texture and delicious taste spreads in your mouth. Soba is slurped vigorously
Savor the deep flavor of the dashi broth. Inarizushi made by hand, one by one, every day.
Inari sushi made by hand Inari Sushi is made with local soy sauce and white soybean flour.
and white soy sauce from local Mikawa Sweet and spicy fried bean curd and refreshing vinegared rice
and refreshing sushi rice is exquisitely tasty! Mini Miso Katsu-don Udon set order Miso katsu-don set with udon
After you, I’ll have udon noodles. Miso katsu-don is a bowl of rice topped with pork cutlet and miso soup. Tempura udon customer You are a customer of soba chicken tempura Thank you. Chikuwa udon.
Thank you very much. Welcome! Order kishimen kishimen, yes.
Thank you very much Sticky and wide noodles Sipping noodles with dashi broth
The taste of dashi broth spreads in the mouth. Pour Yamakake on top of noodle pour soup stock Fried bean curd, green onion, fish paste soba noodles.
Thank you. Quickly arranging the ingredients You are a customer of Yamakake Soba Thank you The smooth yam
The smooth yam enhances the texture of buckwheat. Order curry and rice Fukujinzuke Pour a lot of curry on it Thank you Curry and rice, yes. Slightly sweet yet firm.
Spice flavor spreads in the mouth. Ponpoko chashu-men is made A longtime favorite in the local Higashimikawa and Hamamatsu areas.
Pompoko Ramen” with dried noodles At Tsuboya in Toyohashi station
Pompoko Ramen” made with fresh noodles is available. Noodles in soy sauce flavored soup Arrange green onion, fish paste, nori, and chashu pork Chashu noodle. Tempura udon order. Udon noodle is boiled Drain noodles thoroughly Pour soup stock Negi, abura-age, kamaboko,
Kakiage-ten (tempura) Tempura udon.
Thank you very much. The texture of glutinous udon
the texture of udon fills your mouth. Udon and Inari sushi Udon noodles. Inari sushi Order 2 inari set of udon noodle Udon noodles.
Thank you. Tempura soba customer. Thank you Udon order Udon noodles.
Thank you. 8:59 Noodle stocking Large quantity of noodles replenished Kishimin, yes, sir.
Thank you Order tempura udon That would be Tempura Udon. Thank you very much. (Customer) I chose udon, but I’ll have soba.
(Employee) Soba. Mini dote-don. Yamakake soup stock Green onion, chopped deep-fried tofu, fish paste Chicken tempura as topping You are a customer of Yamakake soba with chicken tempura. A perfect match for the rich broth.
Juicy chicken tempura Do you often use Tsuboya? It’s your first time, isn’t it? I came by train and saw you. Delicious, isn’t it? I’m from Kyushu. I guess the dashi is a little different Thank you Thank you for the food Thank you very much Enjoying soba (buckwheat noodles) and filling up on energy
Heading for home with a big suit in hand Boil kishimen noodles Drop an egg into hot kishimen
drop an egg into hot kishimen Pour soup stock on top Green onion, chopped deep-fried tofu, fish paste Kakiage-ten (deep fried fish cake) on serving plate Tempura kishimen with egg, right? Thank you very much Sipping sticky noodles Taste the aromatic soup stock What would you like for noodles? Kishime de Kishimin, yes.
Thank you very much. Order mini miso katsu-don udon set Soon after ordering
Mini Miso Katsu-don and Udon are ready. Thank you very much Even in between busy hours
I appreciate that I can eat easily. The pork cutlet covered with rich miso goes well with rice.
with rice! Tempura kishimen and mini miso katsu-don are ordered Pouring soup stock
and serve it quickly. Tempura udon.
Thank you very much. Miso katsu-don. Tempura kishimen order Tempura kishimen customer. Soba, sir. Thank you. Udon order (Employee) Udon noodles, right?
(Customer) Yes! Thank you From two orders
Soba and Tempura Udon orders soba.
Thank you. Tempura udon customer.
Thank you very much. Ordering a large bowl of tempura soba Large portion is for 2 balls of soba Pour plenty of broth Quickly arrange ingredients You are a customer for a large bowl of tempura soba Thank you very much. Kakiage-ten soaked in soup stock
Dashi broth is soaked into the tempura. Udon noodles Udon noodles. Udon noodles Order soba Soba. Dote-don. Tsuboya’s Dote-don is
Beef entrails simmered well with miso Dote on top of rice
on top of rice Finish with green onion Dote-don is served on top of rice Thank you very much Order a large bowl of tempura soba Warm soba without green onion Soba, yes. Inari. Tempura soba (buckwheat noodle) Table-top condiments are
placed near the delivery entrance. Soba.
Thank you very much. 11:17 Udon.
Thank you. Soba.
Thank you very much. The fried bean curd which absorbed the broth well
is soaked in broth and mixed with soba. A bowl of “Kishimen” is ordered. Kishimen. Thank you. Welcome to the site Curry with pork cutlet Fukujinzuke. cutlet pour curry on it Curry with pork cutlet. Soba.
Thank you. Beer, sir. Soba. Soba first 11:24 Welcome Your soba, sir.
Thank you very much. Tempura udon customer. You order udon with inari set Udon noodles. Thank you. Tempura Kishimen Large That’s a big bowl of Tempura Kishimen. Mini Dote-don set of customers It’s going to be kishimen Dote-don. Tempura soba. Thank you. Here’s a customer for tempura kishimen Carrying the kishimen you received.
Bon appétit! Sip the chewy kishimen
The chewy texture is delicious mixed with the soup stock! You’re a customer of chikuwa soba, aren’t you?
Thank you very much. Making Pompoco Ramen Soup is soy sauce based Lard Pouring hot water fresh noodles Green onion, nori, kamaboko, menma,
pork, leek, nori, kamaboko, bamboo shoots, and chashu pork Ponpoko Ramen Ramen. Light but rich soup When you slurp the noodles, a nostalgic taste
spreading in the mouth. Mini bowl of dote-don. Udon noodles with deep broth and
and sweet and spicy miso dote-don alternately. I finish all the soup! Finished dishes are returned to the return slot. Thank you Thanks for the food I’ve got a good energy charge.
and head to work. Tempura soba customer. Tempura kishimen, right?
Thank you. Chikuwa-soba customer. Tempura soba noodles with egg, right? Tempura-kishimen with egg Kishimen noodles with egg and kakiage.
Enjoy the mildly changed taste. Making “Yamakake soba” (buckwheat noodles) make yama-kake soba noodles It will be soba noodles.
Thank you very much. The stickiness of the yam is intertwined with the soba
and the texture is exquisite. Do you often come to Tsuboya? Yes, if I take the train. The taste hasn’t changed for a long time. And then, well…
It’s too early for now. There you go. It’s going to be a kishimen, isn’t it? Thank you very much. Order the mini char siu pork bowl noodle set (Employee) Udon or Soba?
(Customer) Soba. It’s chashu-don. Char-siu-don set customer.
I will be soba after you It’s chashu-don. It will be yamakake oudon! Inari. Thank you. It will be a mountain of kishimen Thank you very much Here’s a customer for oudon Tempura udon customer The smooth texture of udon and the delicious taste of dashi broth are matched perfectly.
and the delicious taste of dashi broth are perfectly matched Welcome! I’ll be your oudon. Thank you very much. 11:57 What would you like for noodles? Soba Miso katsu-don. Miso sauce Seasoning soaked in
Dote-ni Miso Bright green green onion Miso katsu-don. Chikuwa soba noodles Tempura soba customer What kind of noodles would you like for the chashu-don set? Udon noodles, please. Inari set Kishimen large bowl of udon noodles, please. A bowl of rice topped with chashu (pork) Chashu-don set with udon. It is a customer of Kishimen Inari set Here is Inari Chikuwa-soba’s customer. What kind of noodle would you like?
Soba! Soba! Dote-don Inari set with soba noodles A customer orders “Kishimen” and “Mini Kushikatsu”.
and mini kushikatsu Kishimen Inari sushi and mini kushikatsu Dote-ni-ni (simmering stew) The more it is simmered, the more flavorful and rich it becomes.
Hatcho Miso Soba. Inari set customer. Udon noodles You are a customer of Tempura Kishimen It will be Yamakake no Oudon (Employee) What kind of noodles do you want?
(Customer) Kishime de. Kishimin, right? Order mini dote-don soba set Dote-don” is a bowl of rice topped with
with a lot of flavor of Dote Put green onion on top.
Mini Dote-don is ready. Miso katsu-don (miso pork cutlet served on top of rice) put pork cutlet on top of rice Pour two kinds of miso sauce on pork cutlet Put green onion on top Miso katsu-don. 12:17 Udon noodles. Dote-don. Chashu-men Ramen Chashu-men customer.
Please wait 3 minutes. Making ramen soup Ramen noodle soup Noodles well drained Noodles are put into the broth Quickly arranging the ingredients Chashu noodles. Chikuwa kishimen noodles customer. Thank you very much. Order Tempura Kishimen You are a customer of Tempura Kishimen, aren’t you?
Thank you very much. Inari kishimen, right? Thank you very much. Osoba chicken tempura customer! Kishimin, isn’t it? Udon noodles Thank you very much. Mini curry Thank you (Employee) Can I pour it on?
(Customer) Yes. Dote-don. Plenty of Dote on top Topped with yama-kake Topped with green onion Dote-don. Dote-don is a bowl of rice topped with a bowl of rice.
goes very well with rice. Rich flavor! Finished rice bowl is taken to the return slot Kishimin, isn’t it? That’s right, it’s a bull’s-eye. Thank you very much. You are a customer of Inari set udon Curry and rice. Large bowl of udon noodles
Chicken tempura in udon noodles Thank you very much. (Ticketing machine) Ticketing is in progress. Order mini dote-don noodle set please What would you like for noodles? Kishime de boil noodles Pour soup stock Put green onions, chopped deep-fried tofu and fish paste
quickly arrange them on a plate. Kishimin, right? Dote-don. Thank you very much. Mini Dote-don noodle set 630yen Simple but
with a lot of ingredients. Chewy noodle goes well with
with deep soup stock. Flat noodle is well mixed with soup stock.
Dashi broth goes well with flat noodle. The rich flavor of dashi broth spreads in your mouth.
warmth soaks into your body. Dote-don with green onion The aroma of sweet and spicy miso whets your appetite. Very satisfying with its hearty texture! Soba and Udon in Toyohashi Station
It was “Toyohashi Station Soba/Udon Noodle Restaurant Tsuboya”. Established over 100 years ago
A close encounter with Sarashina, a long-established soba (buckwheat noodle) restaurant in Gifu Prefecture, Japan! 90% of customers order
The specialty, chilled tanuki is a big seller! Once you try it, you’ll never forget it!
The best Gifu meshi is a must repeat… I’ve been here for an hour. From Mie Delicious! Tempura soba Uyuna Sweet fried bean curd is delicious. I’m already addicted to it. Selling 800 cups a day on a good day.
Soul food of Gifu area. Sarashina serves chilled tanuki in seconds.
Sarashina is amazing… Gifu Kyomachi, Gifu City
A small road off Prefectural Road 152 Loved by locals since 1928
Sarashina” is a long-established soba restaurant 5:41 Owner: Mr. Mizuno (62 yrs. old) Preparation begins with making dashi stock.
Mizuno-san has been making it every morning for nearly 20 years to preserve the flavor. Lye is carefully taken out of the soup Make soup stock with muro-aji mackerel, Uruume-iwashi, Soda bonito Boil and simmer for about 50 minutes This is MuroAji There are two kinds of this This is Uruguayan sardine (Staff) Are you going to put it in the broth like this? No, no, you scrape it off with this. You shave it off. (Staff) You always start every morning about this
(Staff) Is it from about this time every morning? (5:00 AM) Yes, that’s right. (Staff) What generation are you, Mizuno-san? I am the third generation The store started in 1928 At that time, it was in a place called Yanagigase. I was burned out in the war and moved here.
and moved here. Take out the kelp Put the colander on the skimmer
cover with cloth Umami seasoning “Inoichiban
contains sodium glutamate, etc. Strain soup stock Put strained soup stock back into kettle Dashi stock is put back into the kettle.
and put back into kettle. Strain soup stock from the next pot seasoning for flavor Containers washed and organized Prepare small containers Double cloth covering for empty skins sugar Light soy sauce Put in the first soup stock mirin (sweet sake) Salt Oikikatsuo (flower bonito)
This is the sauce for hot dishes. Taste check Warm cooking broth.
Strain it finely through a double-layered cloth. Strain hot soup stock into small portions
into small portions Cold soup stock is divided into small portions and cooled in cold water. Dashi broth for hot dishes is ready Shaved shavings from the first batch of dashi broth
Shaved shavings are used to make dashi broth No.2 for miso stew, etc. Aged Kaeshi Kaeshi is added to No.1 soup stock Kareshi is added to dashi broth No.1
Kareshi soup for chilled dishes Dried bonito is also added to soup for chilled dishes Strain dipping sauce Strain dipping sauce for chilled dishes
into small portions Chill dipping sauces in small batches Soup for chilled dishes is ready Soup stock. Preparation of dashi stock is complete Kettle is washed and cleaned up Hojicha Tea leaves are packed in a drawstring and placed in hot water Tea is made by mixing hojicha and barley tea Finished tea is cooled in a water cooler Tea preparation is completed 7:07 1st floor kitchen Prepared first thing in the morning
Hot soup stock Sugar Making broth for simmering fried bean curd
Making it sweet with plenty of sugar And thicker cold cooking broth
add a little more to taste fried tofu (Staff) Roughly how much do you make at a time?
you make at one time? Isn’t this about how much you fry? I’m dividing it into 5 equal parts.
and then divide it into 5 equal parts… I’m frying that About 600 a day (Staff) About how many servings? About (fry) 300 pieces, approximately. Roughly, I cook that twice in the morning. About 500-600 servings of fried
cook it and prepare it Doesn’t look like it’s going to rain. (Staff) Not so much.
Do you see a difference in the number of customers? Yes, it depends on the weather and the temperature.
It depends on the weather and temperature. I’m usually busy in the summer. I’m usually busy in the summer time.
I’m usually busy in the summer. When it’s hot, I can’t stop. On the weekends, there are a lot of customers.
（I have a lot of customers. 30 to 40 minutes stewing Put the stewed fried fish into
into containers second bag of deep fryer is also stewed Fried fish is ready to be prepared Preparation of pickles Pickles ready Rice sharpened Set rice in rice cooker Prepare for noodle making Noodle making operation on the second floor
All noodles are made in house Making buckwheat noodles Mixing with mixer Blend two kinds of buckwheat flours Hot water Preparing tools Remove dough from mixer Wrapping in cloth, flattening in machine Flattened dough
Cut into 2 equal pieces Stretching with noodle making machine Soba dough is stretched through a noodle-making machine twice.
Soba dough is made firm and elastic Soba dough is set in a machine to be cut One wooden box makes about 20 large servings
About 600 cups of soba noodles are made Dividing the work
and making noodle more and more. Soba noodle cutting is completed Finished soba noodles are carried to the kitchen on the first floor Taking the elevator to the first floor 1st floor, prepare soba noodles in the kitchen Soba noodle preparation is completed Udon noodle making Udon noodles are made according to the type of food
Flour is changed according to the type of dish Mixing with a mixer Put the mixed dough
Put into noodle making machine as it is Dough is formed into thin strips in noodle-making machine Cutting thin dough Udon noodle making completed Preparing komatsuna for topping Boiling water is poured over komatsuna to heat it lightly Tighten by running cold water over it Preparing tenkasu (Staff) About time (to fry)
What are you looking at? The color, the sound of the oil. If too much color is added It’s going to get more color while it’s sitting there. So, I’m going to fry it at about this point. By the time it cools down, it’s just
it’s about the right size. Home-made tenkasu (dregs of heaven) topped with chilled tanuki
Homemade Tenkasu Busy time is in the kitchen on the second floor
until 12:00 Homemade tenkasu, homemade soba noodles, and tasty tsuyu (soy sauce) are all available.
the one and only “Tanuki Soba” is made. Tenkasu preparation complete Rice is cooked Transferring rice to jar, breaking it up so it doesn’t harden Rice is ready Kamaboko Shrimp tempura preparation Shelling prawns
Shaping Make tempura batter Batter prawns and deep fry them Shrimp tempura is ready Cleaning by employees Carefully wiping down the menu list… Wiping the tabletop sets carefully one by one Make sure the powder has not hardened
Check if powder is not hardened Carefully check the grooves of the door
Spray all the way to the door. Wipe with a mop and wipe with water
cleaning is complete Chairs are taken down Restocking disposable chopsticks Preparing tea on the table Tea ready Wiping acrylic plate Preparing tenkasu for cooking area Powdered wasabi Add water and knead Wasabi preparation complete Prepared deep fryer
prepared in the kitchen Cold water is used to cool the bowls before opening the restaurant Toppings such as green onions and wasabi are
set in an easy-to-access position. Wearing an apron
to put on the apron and get into the swing of things Soup, tenkasu, fried
Cooking area is ready Udon noodles boiled (Staff) How long do you boil the udon
boil? About 25 minutes for udon. Boil slightly longer Check boiling time Boil udon noodles
Tighten up in cold water. Rub well to remove sliminess on surface of udon Udon noodles with firmness are ready Udon noodles ready Soba noodles are boiled in time for opening Soba noodles are checked for doneness and placed in a colander Soba noodles are also tightened in cold water
Noodles are ready 10:22
Customers line up in front of the store before opening Parking lot in front of the store
14 cars can be parked Parking lot behind the store
8 parking spaces available Dedicated parking lot Hours of operation
10:30 a.m. – 6:00 p.m.
(Last order 5:45 p.m.) Closed
Every Thursday Warmth of wood inside the store Three long tables with 31 seats.
Most of the seats are shared. There is also a tatami room (Japanese-style room)
6 tables, seats 36 Cold tanuki (regular) 680yen
(Large or W) 780 yen Miso-nikomi udon (ordinary) 840 yen
Nabayaki udon (ordinary) 840 yen Egg rice bowl (ordinary) 680 yen
Kitsune-don or Haikara-don (ordinary) 730 yen Oyako-don/Kinoha-don (ordinary) 780 yen
Kayaku gohan 200yen Seasoning
Shichimi, Ichimi 10:30 Opening Two more fried
Cold tanuki soba double The first customer
He orders cold tanuki without looking at the menu. Orders for chilled tanuki come in one after another Soba noodles are served in a bowl Negi, wasabi Fried bean curd, sweetened Pour dipping sauce on top of it Sprinkle tenkasu on top Chilled tanuki (double) with 2 more fried pieces
It takes less than 5 minutes after opening. The orders are coming in one after another.
orders come in one after another. Chilled tanuki Man in suit
orders double chilled tanuki Cold tanuki double. Wasabi mixed with tsuyu… Sipping buckwheat noodles with a firm texture Tossed with tenkasu and green onion Boldly eat! Enjoying the sauce… I eat up all of it… Enjoy Soba in 10 minutes and leave the restaurant More than 90% of customers order cold tanuki
Additional buckwheat noodles are boiled so that the buckwheat noodles will not be interrupted. The bowl is also kept chilled for the customers Oyako-don That’s the same amount.
Two large fries are added. Soba thoroughly soaked in dipping sauce Sipping at once It’s a simple drink, but it’s addictive.
but it’s so addictive that you can’t stop eating… Both of us finish the meal No measuring tape is used.
Soba is served in a bowl by feel Put fried bean curd on top of soba noodles and pour tsuyu Top with tenkasu (fish cake) Yes, excuse me, please. Cold tanuki chilled tanuki + raw egg added Yes, sorry.
The one with egg drop (with egg) Adjustment of hot water in kettle Two small cups of chilled natto Chilled tanuki (small) Here you go. Making miso nikomi udon In a small pot, add ingredients and soup stock.
and dissolved miso in soup stock and simmer. Miso-nikomi udon noodles are made with flat noodles
Miso nikomi udon noodles are made with flat noodles. Served hot with lid on Yes, excuse me.
Thank you for your patience. Sprinkle some shichimi on the table. Hot rice, served hot Miso soup with dashi broth Tamayaki (with egg) and Kayaku (rice)
with rice Udon noodles Measure the amount of noodles in a small pot
Heat up again with hot water. Drain water thoroughly Pouring No.2 soup stock… Blend noodles and soup stock deep-frying in oil Topped with ingredients and simmered Yes, excuse me Nabeyaki. May I take the lid off? Nabeyaki udon, kayaku gohan The work is divided in the kitchen and the orders are being processed
and the orders are processed rapidly. Chilled tanuki (extra large)
3 more deep fries are added Extra-large buckwheat noodle Chilled tanuki (ordinary) Chilled tanuki (ordinary) Two That’s a lot! chilled soba noodles Cold barley Cold boiled noodles in cold water Drain water thoroughly Yuren
Thin, slurpable cold barley, smooth and easy to eat. Chilled tanuki
Two small bowls of tamadon (egg bowl) Chilled tadashi nuki soba noodles (ordinary) Tamago-don (bowl of rice topped with an egg) made Tamago-don (small bowl)
Simple bowl of rice topped with egg and tsuyu Cold tanuki soba noodles (medium) Here you go, sir. Owner washing dishes himself Two people come to the tatami room two people come to the tatami room and one person comes to the small tatami room Soba noodles, is that correct? Kayaku gohan (boiled rice) is also ordered Chilled tanuki (ordinary/small)
Kayaku gohan Yes, excuse me.
This is small. This is a small one, and this is a small one. (Staff) Do you come here often? I come here for an hour. From Mie (Staff) How do you like the taste? Delicious! It’s an hour’s drive to come here. Zaru (ordinary)
A dish which you can enjoy the smoothness of soba noodles. Yum! You can also order extra tenkasu with a cup of soup.
You can order extra with one cup Chilled tanuki (small) Hot soba noodles Finished with warmed soup stock 1 double cup chilled tanuki 2 cups of chilled tanuki
One double serving Udon Udon and Soba half in a bowl Udon and soba noodles in a bowl Cold tanuki (double portion) Chilled tanuki, 1 cup Make oyakodon (a bowl of rice topped with chicken and eggs) chicken Sawan preparation Rice Eggs Oyakodon (Staff) Sarashina-san, do you come here often? But it’s not very busy. I’m going to have an early lunch
when you can come… (Staff) What is Sarashina-san’s charm?
what is Sarashina-san’s charm? It’s an unpretentious buckwheat noodle shop. Fast food in Gifu
Something like that? I like it like that Double. Parity. Yes, excuse me. Yes, go ahead. 11:25 3 people in work clothes come to the tatami room 3 cold tanuki double drinks
One is a double serving, the other one is without rust. Chilled tanuki (double)
Gozuri, without rust Yes, sorry.
This one is without rust. Normal Here is the combined total Sobayu, I’ll leave it here. Sobayu to top it off.
All three finish drinking and eating every drop! Dipping soba noodles into hot water Yamakake Soba
Soba noodles dipped in hot water Soba noodles dipped in hot water Tempura Soba
Tempura Soba with Tempura Shrimp. Tempura-soba topped with hot dipping sauce 3 people come to the restaurant
3 orders of chilled tanuki Yes, excuse me.
Three orders of cold tanuki. Two cold tanuki large and two cold tanuki ordinary. Yes, excuse me.
Double. I got it.
Thank you. real food Tempura Soba (ordinary) 840 yen Tempura Soba with a big prawn tempura in the center.
Tempura Soba Homemade buckwheat noodle is a little thicker than usual. Komatsuna (Japanese mustard spinach) Ebi-ten batter is also good 11:46
The line outside the restaurant never stops Inside the restaurant is full 2 cups of cold tanuki large and 2 cups of cold tanuki Chilled tanuki (large, ordinary) Here you go All with 2 more tamago (raw egg) fries
3 cups of chilled tanuki All with raw egg and 2 more deep-fried fish balls.
chilled tanuki Here it is! yam egg yolk Yamakake Soba 1 male
Ordering a large bowl of cold tanuki Large portion First, take a bite of fried Sprinkle a dash of flavor Eating quickly… I ate it all up in 5 minutes 12:06 Combination
Udon and Soba noodles in two kinds. A combination of Udon and Soba Sprinkle a generous amount of Ichimi Stir thoroughly… Soba and udon together
Sip vigorously (Staff) Sarashina-san
Do you come here often? Yes, I do. (After eating) spicy soup (with one flavor) Sweet fried bean curd is delicious. That one…
I’m totally addicted to it. Oyako-don: a bowl of rice topped with chicken and eggs Chicken Oyako-don (oyako-don) (regular) 780yen Oyako-don made with strong flavorful soup stock.
The aroma of half-boiled egg and soup stock is irresistible. A simple bowl of rice topped with only dashi broth, egg, and chicken.
The taste is a little strong and makes your chopsticks go faster Chilled tanuki actual food Cold tanuki (ordinary) 680 yen
Sarashina’s most popular dish The more you chew, the more flavorful deep-fried and
and crispy and savory tenkasu is the best. Chewy thick buckwheat noodles
with thick and chewy soba noodles. Thick and chewy buckwheat noodle with thick sauce.
No wonder it is so popular. Soba noodle is so delicious that it is easy to be satisfied. Sprinkle shichimi (seven spices) on the table
I never get tired of eating until the end. The spiciness of the sauce is perfect.
match with sweet sauce. Soba-Yu mixed with Soba-Soup after eating
Soba water is mixed into the dipping sauce. Soba-soy sauce with the flavor of buckwheat noodles
the taste of soba noodles is very relaxing. A blend of hojicha and mugi-cha (barley tea)
on the table is soaked in hot day. Thank you for the food! A rush of customers to the bomb-served chilled tanuki soba! Gifu’s best soul food is amazing!
0:00 豊明）四代目一八中京競馬場開運御殿
地図 https://maps.app.goo.gl/gZ6puFZFPirD6MRn7
住所 愛知県豊明市間米町敷田１２２５
URL https://youtu.be/3JwnD04AX1Q
1:08:41 大垣）讃岐釜揚げうどん 小塚屋
地図 https://maps.app.goo.gl/TT3QCiYMNdPWRfAo7
住所 岐阜県大垣市中野町５丁目１４７
URL https://youtu.be/Kf2U47yfrP0
1:53:42 名古屋）名代あたりや
地図 https://maps.app.goo.gl/kGEcFgmuEQ1u4Pxw6
住所 愛知県名古屋市中区栄４丁目１０−３
URL https://youtu.be/z3hzKdp836A
2:42:02 豊橋）豊橋駅 そば・うどん 壺屋
地図 https://maps.app.goo.gl/uZLDRRUFpqUfhH9b9
住所 愛知県豊橋市花田町西宿
URL https://youtu.be/_3_Kl1Il1sk
3:25:24 岐阜）更科
地図 https://maps.app.goo.gl/eibHExuRsFHMyoqE9
住所 岐阜県岐阜市京町３丁目４
URL https://youtu.be/I_cwRcsIe-o
うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg
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#競馬 #立ち食い #蕎麦 #うどん #天ぷら
2 Comments
こういう店が一番おいしい。
米の高騰する中で50円はすごい わ。
少し前の動画だから値上りしたかも。
赤か白と聞かれることが名古屋らしさですね。ギャンブルしないけど雰囲気好きです