【閉店】夜２２時開店→早朝５時大繁盛。看板娘が働く北九州の肉うどん屋丨Fukuoka meat udon

【閉店】夜２２時開店→早朝５時大繁盛。看板娘が働く北九州の肉うどん屋丨Fukuoka meat udon

We open from 22:00 at night until 15:00 the next day, Fukuoka, Japan
The beef udon shop is open 17 hours a day. I come almost every morning! It’s really delicious… It’s the best udon after drinking. Because it’s open at this time. It’s delicious, right? After drinking alcohol, it is the most delicious food. It’s delicious, right? I haven’t eaten yet. Hurry up and eat! It’s extra beef topping! Fukuoka, Japan Mendokoro Kinochan Udon Open from 22:00 to 15:00 the next day,
the famous in Kokura. The most popular is the Niku Udon (beef udon) for
JPY 850 (USD 6.01), with an addictive flavor of beef tendons. At 20:25, staff Mr. Ikegami (28 years old) starts working. Manager Kinoshita, 27 years old Preparing for the 22:00 opening. The proud handmade udon is made from wheat
purchased from Kagawa Prefecture. With a chewy and smooth texture,
it has a rich flavor and distinctive firmness. I’m the youngest one here. I used to chat with the owner
and others who joined later. They had ran a bar before. And I used to go drinking with them a lot. I had a different job, but they invited
me to join. And here I am now. Heat the beef prepared the day before. We are using domestic tendons. You can enjoy a good texture and chewiness. Only selected high-quality parts
of the beef tendons are used. After the first process, the beef tendon
is cut into bite-sized pieces. Simmering for about 30 to 40 minutes after boiling. Sugar, garlic Mirin Soy sauce Simmering in a pressure cooker for
about 13 minutes after boiling. Beef tendons are ready. The thick beef tendon is soft and flavorful. Open at 22:00 There is also the famous ‘Kashiwa Udon’ in Kitakyushu. Table and counter seats. Seasonings on the table. Ginger is a must-have item for Niku udon. Red chili pepper. Niku Udon JPY 850(USD 6.01)
Kashiwa udon JPY 690(USD 4.88) Tenzaru Udon JPY 1080(USD 7.63)
Niku Curry Udon JPY 820(USD 5.79) Katsudon JPY 850(USD 6.01)
Toriten Don JPY 820(USD 5.79) Chicken Nanban Set Meal JPY 1050(USD 7.42)
Pickled Mackerel Set Meal JPY 980(USD 6.93) Pickled Mackerel JPY 580(USD 4.10)
Red Wiener JPY 440(USD 3.11) This is pickled dried radish. This is flavored with Nuka (rice bran). Yes, we provide it for free. Self-service
Free pickles A group of 3 arrives promptly. The third group of the day. Large niku, niku udon,
Kashiwa burdock, extra green onions. Cooking udon. Burdock tempura. Dashi made with Kyushu soy sauce,
kelp, bonito flakes, and dried sardine. Niku Udon (Large serving) Niku Udon with extra green onions. This is the large Niku Udon. Yes, here. This is the Niku Udon with extra green onions. Add plenty of ginger. Kashiwa Burdock Tempura Udon Here is Kashiwa Burdock Tempura Udon. Ginger The more you add,
the more delicious it becomes. A man arrives. Niki Udon with shrimp tempura. Guests arrive one after another. Soy sauce, fat, and beef tendon. Pouring dashi carefully. Niku Udon This is the Meat Udon with shrimp tempura. Niku Udon (Large) A group of three arrives. Fried chicken Chicken tempura Chicken nanban The another udon is finished. A generous amount of beef. Second floor. Soft-boiled egg The special sweet sauce is ready!
Mini Toriten Don (chicken tempura bowl). Chicken Nanban Homemade tartar sauce Chicken Nanban Set Meal
Niku Udon (free upgrade to large rice) Fried Chicken Set Meal (free upgrade to large rice) It’s tastier with ginger. It’s ok. I put a lot of ginger. It warms the body, doesn’t it? It’s good for sweating,
but I don’t really understand. I think this Niku Niku Udon is the specialty menu. Add a lot of Kitakyushu’s ginger. There is the famous udon shop. I don’t really remember the name. Is it called Maro, Kaku or Shi? I love those shops too. But I find this one incredibly delicious. When I want to eat udon, I definitely come here. I work in the beauty industry. And in March, or during graduation season,
I work very early in the morning, I come here almost every morning. Sometimes I come 5 or 6 times a week. Niku Udon JPY 850(USD 6.01) Delicious dashi is made from fat and soy sauce. The tender tendons simmered until they became soft. Delicious chewy udon noodles!
This is a restaurant that is so particular
about its hand-made noodles. Add plenty of ginger and red chili pepper.
Enjoy the delicious udon and warm up the body. Tonkatsu. (Pork cutlet) Tonkatsu Don JPY 850 (USD 6.01)
(free upgrade to large rice) Plenty of eggs with the perfect seasoning.
The pork cutlet is delicious! Comes with miso soup. Niku udon large serving, with green onions, more fat please. And also Shiso rice ball. That’s all. Thank you. You can customize the Meat Udon to your liking. Large serving of Niku Udon. Here’s the large serving of Niku Udon. Ginger. Red chili pepper. I come here about 4 times a week. I’m working at bar.
This shop opens even at late-night. It’s really delicious… You must come here, if you’re in Kokura. It’s in the drinking district.
It’s perfect after drinking. 21:52
A group of five arrives. Don’t miss out on this. It’s quite a chewy type of udon. Among Fukuoka udon, I think it’s not as soft. Yummy. It has a good chewiness. It’s tasty. It’s delicious. 23:55 4:21 Even in the early morning, guests are coming. It has a good chewiness, a rich flavor,
and it’s incredibly delicious! Buta Don (Pork bowl) Preparing for the early morning peak hours,
part-time staff arrives. Serving to the second floor. It’s good for lunch during work hours, and even after drinking, it’s the best udon. It’s super tasty. Oh! No! I never fail it. This is the first time. I’m nervous for the shooting. Sorry to keep you waiting. Here’s the highball. I was a bit rude, sorry. Is this shop called Shi? I’m sorry, I made a mistake. It is Kinochan Udon. Haha! I always come. I come once a week at least. Sometimes I come 3 or 4 times a week. But I also order the delivery. What do you like about this shop? It’s definitely the manager. Mr Kinoshita has been friends with me for a while. A group of four young people arrives. Followed by a pair of a man and a woman. Niku udon and kashiwa udon. Thank you for waiting. This is Kashiwa Udon. Excuse me. This is Niku Udon. I’ve been coming here a lot lately. Because it’s open at this time. There are some places open at this time. I think this is much more tasty, so I come here. Niku Udon There’s a lot of meat in the Niku Udon. Yes. Tororo Rice (grated yam) Dipping sauce, mentaiko, butter, green onions,
soft-boiled egg, seaweed, black pepper. Here’s Mentaiko Butter Udon. Ah, it’s really good. Mentaiko Butter Udon JPY 770(USD 5.44)
The owner’s recommended dish! The trio of eggs, butter and mentaiko
intertwine with the chewy udon noodles. This is Mini Kake Udon. Excuse me. This is Mini Kashiwa Udon. Here you are. Mini Niku Udon and… Niku Udon mini sized. And Tororo, cucumber pickles… Yes, cucumber pickles. Chicken skin dumplings and… Chicken skin dumplings. Fried chicken. That’s all. Excuse me. Here is fried chicken. A guest working at a nearby store. (Staff) What did you order today? Mini Niku Udon. I usually order the mini-sized udon and other single dishes. The dashi here is really good. And the noodles are firm and easy to eat. After drinking, this is the most delicious food. Delivery order. Walking for delivery. To a building. Delivery to a bar. 5:14 Kashiwa Burdock Tempura Udon Mentaiko Butter Udon (Large) A group of guests arrives. Please go to the second floor! All in mini size. Yes. Is that all? 1 niku udon with extra green onions, 2 mini niku udon minis, and 1 mini kake udon. Please! Today I ordered niku udon with extra green onions. It’s great after drinking. Extra beef topping! 5:28 We are often asked about business hours,
and many people are surprised. We open at 22:00 at night and
close at 15:00 the next day. Basically, it’s for those who drink until morning. They are our target guests. And also the staff who finish work at the bar. We want to run a shop that makes
it easy for them to come. 2 Niku udon. Excuse me. This is Niku Udon. Toriten Don (Chicken tempura bowl) Homemade tartar sauce. It’s incredibly delicious! You should definitely come here after finishing drinking. Why is it called ‘Kinochan Udon’? Because the manager’s name is Kinoshita. It is called Kinochan Udon. It’s easy to understand, right? Yes, it’s straightforward. Was it challenging when it opened? It was quite challenging… I didn’t have much experience in the food and beverage industry, I had to figure out what to do. The long business hours made it
difficult to identify peak hours at first. What kind of shop do you want to
grow into in the future? Now we’ve started making handmade noodles. We want to liven up the shop.
We aim for stable sales. Not just for the first store but for the second and third. We have a dream of making it a nationwide hit,
not just in Fukuoka but also in other prefectures. Why did you start working here? I originally wanted to open a udon restaurant. And I knew the manager here, and we became friends as I visited frequently. So, when he invited me, I thought, “Why not?” So I am working here. Besides, I can eat Niku Udon for staff meals, which made me happy, so I started. Is the job fun? It’s a lot of fun. Thankfully, everyone is kind, making it very comfortable to work here.
It’s the best. The morning shift staff arrives,
marking the end of a long night. Starting from 7:00 in the morning, staffs take turns
to manage the long business hours. We hope you can visit us anytime! We will continue to do our best to serve you
delicious udon so that you can keep coming back!

店名　麺処きのちゃんうどん
地図　https://maps.app.goo.gl/hS3LQ8cMbQiDxqhB7
住所　福岡県北九州市小倉北区魚町3-4-2

0:00 ダイジェスト　
0:46 本編

うどんそば 九州 Udonsoba
https://www.youtube.com/channel/UC7ljLL8UKkeVYWsYYZZZrxQ

#うどん #肉うどん #福岡グルメ