カツ丼！カレーうどん！夫婦２人３脚激シブ大衆食堂にアニキ達が吸い込まれる

カツ丼！カレーうどん！夫婦２人３脚激シブ大衆食堂にアニキ達が吸い込まれる

Customers keep pouring into this
super-stylish diner . Here you go, sorry to keep you waiting. Wow , amazing! Ehime’s beloved local dishes: Soy Sauce Katsu Don, Katsu Curry Udon. Absolutely exquisite. I think Hamadaya is the best . As long as the two of us keep going, we’ll keep serving our customers . The pork cutlet is delicious! w The batter is crispy and incredibly tasty . Up close with a long-established eatery
dating back to the Meiji era! Iyo City, Ehime Prefecture : “Hamadaya” Established in 1892 . Famous for katsudon
without egg topping. Parking for 4 cars right by the shop . Inside: The owner’s wife. A large room available for banquets. A calm space filled with history , like
stepping back in time . Owner : The udon broth. It’s the base for all our broths,
including udon. Making miso soup with the broth we just prepared
. Daikon radish , onion, tofu, and barley
miso. The barley gives it a fragrant,
gentle flavor . Complete . We use bonito flakes from a local
seafood shop . It goes back generations, haha . A very
long-standing relationship. Wash them carefully. Making the katsudon sauce . Staff: What are the main seasonings for
the katsudon sauce ? Udon broth base with soy sauce and sugar . Just seasoned with mirin. It’s a bit on the sweeter side. We use sashimi-grade soy sauce, a darker
soy sauce . Carrot. Extract more broth with bonito flakes . Add soy sauce, mirin, and salt to adjust
the flavor. The rice is done cooking. Staff) When was the shop established? Around Meiji 25 (1892) . We’ve been running the udon shop for
about 130 years , I think . Hamadaya is listed as a Scenic Important
Building. This street is the old street . Does that mean it was selected as a
Scenic Important Building by a group like
the Townscape Preservation Society ? Yes. The okamochi used back then. Batter mixture. Sift the breadcrumbs. Make cuts in the pork for tonkatsu. Salt. Pepper. Coat it. Chicken thigh meat. Wipe down the tables. Sweep the entrance. This is Nagata Seimenjo. We wholesale all kinds of udon noodles . We’ve been doing business with this shop
since my father’s time . His wife has the katsudon without egg. Mr. Nagata
only eats katsu curry udon. There are He’s always had katsu curry udon . It’s exquisite. I think Hamadaya’s is the best. Customers mostly choose from the (popular
menu items), but we also have chicken rice , Japanese
dishes , and omelet rice. The most popular items are the Half Katsu Don Set and Half Katsu
Tamago Set . They’re half-and-half sets. You get half Chinese noodles and half
katsu don, so you can enjoy both together. That’s why
the sets are the most popular . Large, medium, small banquet rooms
available. Popular Menu: Katsu Don 850 yen, Half
Katsu Don Set 950 yen. Popular Menu: Chinese Soba 800 yen, Katsu
Curry Udon (with small rice) 1000 yen Chicken Rice 700 yen Fried Rice 700 yen Pork Cutlet Set Meal 950 yen Half
Katsu-Tamago Set 1000 yen Chinese Noodles 800 yen Yakisoba 700 yen Udon 500 yen Shippoku Udon 700 yen Marinated Fried Chicken 750 yen Pork
Cutlet 700 yen Summer Limited Menu・ Alcohol Served Katsu Sandwich 650 yen Table Condiments : Chili Powder, Salt,
Pepper Tatami Seating Available Lunch 11:00 AM – 2:30 PM Dinner 5:00 PM –
9:00 PM (Last Order 8:30 PM) Opens at 11:00 AM. Hang the noren curtains at both entrances. One female customer arrives. Orders grilled udon and marinated fried chicken. Chicken. Boil the udon while stir-frying the
chicken . Add bell peppers, carrot, onion added. Cabbage. Drained cooked noodles into a colander. Added noodles and stir-fried further. Seasoned with sauce . Stir-fried udon topped with aonori seaweed and red pickled
ginger, complete. Your stir-fried udon is ready. Immediately slurped up the chewy udon . Fried chicken coated with special sauce . Here you go, sorry to keep you waiting . Wow, amazing! Thank you. The yakisoba has a savory, nostalgic
flavor . The sauce-coated fried chicken pairs
perfectly with the sweet-spicy sauce! The woman left with a full stomach. Two people came during their work lunch
break . They ordered a pork cutlet rice
bowl and a pork cutlet curry udon . Before opening, they fry the breaded
cutlets. The couple works together as one to
prepare the dishes . Miso soup . Looks like a satisfyingly hearty
portion! Pouring soy sauce over it completes the
pork cutlet rice bowl! We’re here on a business trip and started coming here often as a couple
, so we make sure to stop by here too . Staff: Do you have any favorite spots? The pork cutlet is delicious! lol Do you usually order the same thing? Mostly katsu don, though . It’s either katsu don or karaage . The batter is crispy, and you really get a good bite of meat. It’s incredibly tasty. With this katsu power, I feel ready to
tackle the afternoon’s work. Next , a male customer arrives. He orders the Half Katsu Tamago Set . Pork, broth . They prepare the katsu don and Chinese
noodles simultaneously . Scoop the rice . Egg and onion . Chinese noodles. Half Katsu Tamago Set . He polishes it off clean. A man in short sleeves and shorts arrives. He ordered the Half Katsu Tamago Set and
soba rice to go. Egg . He deftly scrambled the egg to go on top
of the katsu don . Half Katsu Tamago Set . Boiled the Chinese noodles . Quickly fried the egg . Lard. Pork . Seasoned with condiments . Soba rice complete. A pair of customers came in. They ordered katsu don with egg and katsu
curry udon. Udon. Curry powder . Thickened the boiling soup. The broth was fragrant . Katsu curry udon
complete. This sound whets the appetite! Katsu-don with egg. The crispy coating soaked in curry soup is
delicious! A man and woman visit the shop. Skillfully handling four pots. Simmered in broth. Crack eggs into the
onions . Stir quickly over high heat . Half Katsu Tamago Set. Savor the soup first. Chinese noodles have a flavor loved by all
ages. So delicious , they devour the egg-topped
katsu don . The half-and-half set was created
because my friend came and said, “I want half and half!”
That’s how the set was born . All our menu items are based on customer
feedback lol. What kind of menu did you originally have? It’s a udon shop, right? We started serving katsu don over 50-60
years ago. I’m torn , what do you recommend? Recommendation? Half Chinese noodles and half katsu don . That’s the most popular . Hamadaya has always served it without
egg, just the sauce. Fried chicken is also popular with younger
folks. Katsu: Put boiled udon noodles in an earthenware
pot. Add the soup with ingredients and simmer. Drop an egg into the bubbling broth. When the egg is soft-boiled , it’s done . Here you go . Meat hot pot udon . Sauce-coated fried chicken. Just coat it well in the sauce and it’s
ready . I researched it and came on a trip. The atmosphere is amazing , I thought. It’s delicious! A young woman , looking like a career
woman came in. She ordered a large bowl of Chinese
noodles. She generously sprinkled pepper and savored it slowly. Staff) I think the recipes have been
passed down through generations, but it’s just about making them the same way,
right? It’s really tough when customers say
things tasted different compared to their
last visit . Hearing “It was delicious” is what
matters. We’ve been running this place together
with my mother , the previous owner, for a
long time . Maybe it was only possible because she
was here . Our goal is simply to keep working hard
and continue for as long as we can . Regular customers… Crispy on the outside , moist and juicy
inside… Tonkatsu. The combination of the sweet-salty
sauce-covered cutlet and the runny egg is
the best! Starting with the miso soup, taking a piping hot, steaming bowl straight to
your mouth… Staff: Do you come to the shop often? About once a week . What did you order today? This one . The katsudon with egg. It’s delicious. They enjoyed their meal in the cozy space
and left satisfied. Staff) Does Hamadaya’s katsudon have any
special features? The sweet sauce is definitely key for
katsudon. It’s got that rich, sweet flavor. Katsudon usually has egg on top, but ours is served without it – that’s our
signature. Frying the pork cutlet … burdock root , carrot, onion, coarse
sugar, dashi broth. The cutlet’s done.
Golden brown and looks delicious… Curry powder, green onions… a wonderful aroma wafts up. Place the cutlet on top , and the Katsu
Curry Udon is complete. Katsu Curry Udon (with small rice) ¥1000 . The cutlet is crispy, soaked in the
curry broth – irresistible ! The soup is light and smooth, with a
gentle sweet flavor . The udon noodles are
thick, soft, and chewy! Bite into the soup-coated cutlet and udon
together! The sweetness of the vegetables adds
nicely to the soup . Dive the set rice into the soup! Mix it well with the curry broth for the ultimate satisfying finish! Next, omelet rice. Finely chop chicken breast and onion. Sauté the chicken breast. Add onion and season lightly with salt and
pepper. Rice, ketchup, egg . Place the rice on top of the thinly fried
egg . Omelet rice 800 yen. The sweetness of the onion and the tangy
ketchup rice, paired with the substantial
chicken, is delicious! Closing at 2:30 PM. Shippoku ingredients : fish cake, shiitake mushrooms, chicken,
wheat gluten, carrots, green onions. Shippoku udon. After closing, the couple eats lunch
together . Staff: What’s the secret to you two
keeping this going? We don’t interfere much. Since it’s just the two of us, as long as
we can keep going together, we want to keep serving customers for as
long as possible . Thank you for today. Thank you very much . Why not try the famous pork cutlet rice
bowl in this nostalgic space ? The huge portion pork cutlet rice bowl
is a huge hit!
Kochi Prefecture’s “Hibari Shokudo” Wow! It’s amazing! Ootoyo Town, Nagaoka District, Kochi
Prefecture. 5-minute walk from JR Osugi
Station. Along National Route 32 lies the holy land
of huge portions. Founded 40 years ago: Hibari Shokudo. They also run a butcher shop next to the
diner. Parking available (30 spaces) . Table seating . Clean kitchen. 7:05 AM. Owner Mr. Ogasawara . Diner, butcher shop, and a farmer. His morning starts with preparing side
dishes for ordered bento boxes . Making pickled eggplant. Cutting eggplant. Adding soy sauce and other seasonings . Sesame oil. Bringing it to a boil. Transferring the dipping sauce to a tray . Deep-frying the eggplant. Slicing chili peppers into rings. Mixing in shredded ginger and letting it
rest. Parboiling chicken livers . Simultaneously preparing two types of
simmered dishes. Cutting onions. Stir-frying chicken thigh meat. Onions and chicken livers are done boiling. Add red wine. Chicken teriyaki simmered in sauce. Simmered chicken livers. Slice ginger . Add ginger and seasonings. Chop garlic chives. Cover with aluminum foil as a drop lid . Next, make simmered pumpkin. Cut pumpkin. Pour seasonings over it. Knead it in. Transfer to a pot. Heat and simmer. Cook rice. Use rice grown by the owner . Employees arrive for work . Fry croquettes. Pack the side dishes . The bento sides change daily. Make broth for rice bowls . Mirin. Soy sauce . Chop green onions. Make rolled omelet. Fry rolled omelet. Make omelet rice . Top ketchup rice with a runny,
soft-boiled egg . Make beef bowl . Make mini pork cutlet
bowl. Prepare beaten eggs . Cover each in order with egg. Mini pork cutlet bowl. Beef bowl. Bento boxes complete one after another . Sort by delivery destination. Load into the car . Staff: “Is the delivery far?” “No, it’s nearby. That industrial park.” Head out for bento delivery. Truck driver came to pick up a reserved
bento . “Today’s yakiniku bento, 800 yen , large portion. The shop has a line, so the bento will suffice.” Inside, prep continues . Miso soup . Chop large quantities of onions for
popular items like katsu don . 10: 28 Staff meal time. The owner’s wife. Pork belly for the popular pork cutlet
rice bowls. One block yields 25 slices They use 4
blocks a day . Cutting with a machine. Cutting thickly . (This) makes about 4 slices, I guess. Preparing the tenderizer . Cutting the meat fibers. Laying out the
pork belly . Sprinkling seasoning. Pre-seasoning . Coating with flour. Dipping in beaten egg. Coating with breadcrumbs. 8 minutes before opening. A line forms
outside the shop. Start frying the cutlets just before
opening. Customers are hungry, so we aim to be as
quick as possible. 11:30 AM – 5:00 PM (Last Order 4:30 PM)
Closed only during New Year’s holidays. Customers stream in one after another. Katsudon 1000 yen, Oyakodon 800 yen , Curry 600 yen , Shoyu Ramen 700 yen . Large size: Rice bowls +200 yen ,
Noodles +100 yen . Customers flood in all at once . Katsudon. Two Katsudon and a mini Katsudon . Katsudon and Karaage set meal. Cut the freshly fried, crispy pork cutlet. The Katsudon rush begins. Place the cutlet on top of thinly sliced
onions . Since it’s run by a butcher shop , the
meat quality is guaranteed . Pour the rice bowl sauce over it and
heat it up . The gas stoves are running full blast. Prepare the beaten egg . Watching the pot , cover each bowl with egg in order . Serve the
finished bowls . Excuse me, here’s your regular katsu
don. The moment the lid opens, the aroma of the
broth spreads. Crispy coating with a crunchy texture and
juicy pork belly. First, take a bite of the cutlet. Its deliciousness makes you nod in
approval. The regular size is actually the usual
large portion. The Karaage Set Meal is also a popular
menu item. It features large, chunky pieces of fried
chicken. The popular Yakiniku Don. I asked a first-time customer about their
experience . “I ordered the Yakiniku Don. It was delicious. Yeah. But… with that much meat, I couldn’t
finish it all.” (laughs) Yeah , thanks . See ya. As a secret menu item , there’s the
“Double-Sized Katsu Don” above the large
portion. “Double-Sized Katsu Don” A massive katsu
don using 5 cups of rice, 500g of pork
cutlet , and 10-12 eggs . Katsu Don – Large Portion This is the katsu don. Regular size. Making soy sauce ramen Boil the noodles and bean sprouts. Pour the piping hot soup into the bowl. Add the noodles . Top with bean sprouts . Add the pork cutlet, boiled egg, and
green onions to finish . This is the Ramen Set C. (Katsudon) Here
it is . Making omelet rice. Fry beaten eggs until soft-set. Place the fluffy, runny egg on top of
ketchup rice. Omelet rice . The omelet rice is also huge. A woman
who can’t help but laugh. Making katsu curry. Pour homemade curry sauce over it . Katsu curry. Sorry to keep you waiting .
Excuse me . That’s quite a lot (laughs) . A group of five men and women arrive . Here we go. Open! Smiles break out . Katsudon. Looks delicious. Next, Gyudon (left) is ready. Excuse me . This is the regular Gyudon . When the man lifts the lid… Cheers erupt. Making Karaage (a la carte). Fry the karaage. Coat with seasoning . Crispy and juicy karaage. Kalbi Don. The last order is ready. Haven’t been here in a while . It’s the best . They leave the shop completely
satisfied. Katsudon (Large portion) Katsu Curry . Filling both stomach and heart with
“Fast, Cheap, Delicious” ! Up close with a
hearty, volume-packed diner! Yuchan Shokudo, Asahi Shinmachi, Takamatsu
City , Kagawa Prefecture 5:00 AM The owner’s mother arrives first. A clean, spacious open kitchen. The owner’s sister arrives with her son. Owner Yuta Nakamura arrives . Besides the diner , they also deliver
bento boxes and sell them at the counter . Owner: Today we have reservations for
around 200-something bento boxes. My mom starts by making the side dishes
first. I handle the rice and grilled items. My sister is out front , lining up the
bento boxes and filling them up with the side dishes ,
pickles, and everything else. Owner’s Sister Lines up about 260 bento containers . Puts in the pickles. Puts the prepared nikujaga (meat and
potato stew) on the stove . Takes it off the heat and
lets it cool slightly . She fills the lunch boxes with the stewed meat
and potatoes . She makes simmered dried daikon radish. She simmers it with sugar and soy sauce ,
skimming off the scum . She makes simmered daikon radish . She adds carrots to the soy sauce-based simmered daikon and
simmers it for a while . She boils a large
amount of bean sprouts for the namul . Once the bean sprouts are done boiling , she transfers them to a container . She repeats this process . She boils
komatsuna greens and carrots for the namul
. She boils the komatsuna greens and
Remove komatsuna and carrots from pot. Mom: I’m spreading these out so they
cool faster . Make namul dressing: soy sauce, sesame
oil. Add boiled vegetables to pot with
dressing . Mix well to blend flavors .
Namul complete. Dried daikon radish simmered dish complete
. Boil broccoli harvested locally in Kagawa
. Drain and cool slightly. Rinse rice . Shop owner: For bento boxes alone we
cook a 3-shō pot 6 times. Separately , we cook 15 shō of rice for
staff meals . We repeat this process, carefully adjusting the water amount based
on the quantity . Make the pork stamina stir-fry . Add onion , bell pepper, carrot , and
cabbage. Simultaneously, prepare the fried items . Pork and onion kushikatsu. Add seasonings. Pork stamina stir-fry is done. Fry the kushikatsu. Place the kushikatsu on a tray . A large quantity of kushikatsu is
completed. Place the kushikatsu into bento
containers. Prepare yakisoba. Add noodles . Add bean sprouts and sauce. Yakisoba is
completed . Pasta for Napolitan is boiled. Add ketchup . Mix thoroughly . Repeat this process . Sister) Today’s (number of bento boxes)
is about 260, right? What was the highest number
ever? About 900? Shop Owner) It was around 900 to 1000. Preparing chicken cutlets for Chicken
Nanban . Frying chicken cutlets. Transferring fried chicken
cutlets to a tray. Cutting chicken cutlets. Pouring sauce over them to finish. Packing chicken cutlets for Chicken Nanban
. Mother) This is hamburger steak. We have
customers who request it. Shop Owner) It doesn’t sell very well,
though. Mother) If they insist, though… We put the handmade hamburger steak on the
tray . Mother) Hamburg steak for mini
makunouchi bento. It’s the main dish. Place the handmade hamburg steak into the
bento container . The rice is done cooking. Transfer the rice into containers. Move the cooked rice to the warmer . Immediately start cooking more rice . Make a note of the time . Put rice into the bento containers . Just keep
packing the rice in . Prepare the Tatsuta-age. Make the Tatsuta-age . Place the Tatsuta-age into the bento
containers. Put it on top of the chicken rice bowl.
Cut the Tatsuta-age into small pieces. Finish the chicken rice bowl bento. Finish
the chicken rice bowl . Make karaage. Pack the karaage . Place pickled plum on the rice. Make rolled omelet. Mom) It’s a bit sweet. More so than
dashimaki tamago . I thought it would be good for kids’ bento
boxes back in the day. Staff) Do you fry all the eggs? Mom) All of them. Today I’m making 25
rolls. This spot will open up soon , so I’ll make
two at a time. Mom and son finish preparing a large
quantity of rolled omelets . Using three frying pans, they make
rolled omelets one after another . All the rolled omelets are finished . Mom) We made exactly 25 rolls. We
already put out 5 earlier. Cutting the rolled omelets . Placing the rolled omelets into bento
containers . Putting lids on the finished bento boxes . The older sister’s son arrives. They keep putting lids on . As the delivery time approaches, everyone
finishes the bento boxes . About 260 bento boxes are completed. Shop Owner) We change everything (the
contents) based on the customer age group
. 550-yen bento (Side dishes vary daily) 600-yen bento (Side dishes vary daily) Owner) After all, customers have budgets for tournaments or
events , so we try to accommodate them as
much as possible . You can also choose and order from our
existing 16 menu items . Pack the finished bento boxes into
cardboard boxes . Before opening, a regular customer
arrives and orders the Tatsu-Tage Bento for 400 yen . Carry the bento to the car . The car loaded with bento departs. Carry bento to another car . Mom departs for delivery . Owner) As a welfare initiative, we provide ongoing employment support for
people with disabilities . Individuals
with disabilities come to our shop and
work alongside us . I only truly realized how complex and
demanding this work is after starting it . But it’s also helped me grow and really changed my perspective . It’s enjoyable. Tough, but enjoyable . Carefully wiping down all the tables . Mopping every corner of the spacious shop. The owner’s wife wipes chairs. Cutting tofu for miso soup . Cutting fried tofu. Adding miso. Miso soup complete. Placing pickles on the counter . Adding wakame seaweed and green onions for
miso soup . The shop will open soon . Opens at 11:00 (Weekdays: Cafeteria
opens at 10:00) Parking : Approximately 20 spaces
available Weekdays : Bento boxes sold from 8:00
until sold out Weekdays : Cafeteria
10:00-14:00 Saturdays : Bento boxes &
Cafeteria 11:00-14:00 Karaage Set Meal (Medium Rice) 810 yen
Chicken Nanban Set Meal (Medium Rice) 840
yen Daily Special Set Meal (includes rice &
miso soup) Small Rice 650 yen, Medium 700
yen, Large 750 yen Huge portions over 1kg!
Yuu-chan Bowl 1800 yen Seasonal Limited Menu Oyster Fry Set Meal
950 yen (Medium Rice) Takeout Boxed Lunches Takeout boxed lunches are displayed near
the entrance . The spacious interior has about 50
seats. Families visit the restaurant . Katsu Curry (Large) Ordered the Nan Kara
Set Meal (Medium) Ordering system requires payment upfront . Preparing the Nan Kara Set Meal and Katsu
Curry: Frying the chicken cutlet . Pouring sauce. Adding tartar sauce . Plating the freshly fried chicken . Popular menu items : Nan Kara Set Meal
(Medium Rice) ¥880 Katsu Curry (Large Rice) The curry
arrived. Katsu Curry (Large Rice) 980 yen Daily Special Set Meal (Karatama Don) is
ordered. Mix eggs and green onions, add to the hot
pot. Fry chicken karaage . Plate large pieces of karaage into the
bowl. Top with runny eggs to complete the
Karatama Don. First , bite into the freshly fried
karaage . Immediately shovel in rice soaked in
broth . Sprinkle with shichimi pepper . The runny eggs and karaage combine into
an addictive Deliciousness… Three customers come to buy bento boxes. They purchase five bento boxes . They want to reserve bento boxes.
Explain politely to the customers. They buy the Chicken Rice Bowl Bento for
470 yen . Make the daily special Karatama Don. Pile on the freshly fried chicken . Top with the runny eggs. Complete. An order for the Stamina Set Meal comes
in. Arrange it on the hot plate. Stamina Set Meal (Meal Time) ¥860. Hot and punchy. Throw the pork into your
mouth. Immediately gobble down rice. Devour it in no time… Drink the miso soup dry. Clean plate!
Order ed the Daily Special Set Meal (Meal time)
Ordered. Making the Karatama Don . Two Karatama Dons completed . Stamina Set Meal and Yakisoba orders
come in . Stamina Set Meal completed . Yakisoba (Large Noodles) 700 yen . Making Tianjin Rice . Pouring on plenty of sauce . Tianjin
Rice completed. Fluffy eggs and sauce mix with the rice ,
making it impossible to stop eating . Finished every last grain ,
cleaned the plate! Regular customer Staff: What did you order today ? Yakisoba. I had Tianjin rice . Staff: How was it? Delicious. Five customers arrive. Customers keep coming in . A large number of Daily Special Set Meal
orders come in . The pork cutlet is fried . Pork Cutlet Set Meal is ready. Make the Karaage Set Meal . Karaage Set Meal (During meal) 810 yen. Pouring the chicken nanban sauce . The chicken nanban set meal and karaage
set meal are complete. 12:00 . The restaurant is packed. Regular customers and first-time
customers. Ordering chicken nanban and the daily
special set meal. The portions are generous and the taste is
very satisfying. Staff) Do you have any recommended menu
items ? Daily special is the only choice! The Chicken Nanban was delicious , so I’ll
have the Chicken Nanban! First-time customer Staff) Did you come specifically for this
restaurant ? Yes, I did . Staff) What did you order? The Nanban Set Meal, which is Chicken
Nanban and Karaage . It was delicious! I got the large rice but it was a bit
much. Making fried rice. Fried rice complete. Making yakisoba. An order for the fried oyster set meal
comes in . Fried Oyster Set Meal (small rice) 900
yen . An order for the ginger pork set meal
comes in. Ginger Pork Set Meal (medium rice) 880 yen . Making fried rice. Fried rice complete. An order for the “Yuu-chan Bowl” came in. Mom) By the way, it’s 1kg . It has karaage, tonkatsu, and chicken
katsu. Curry and demi-glace sauce are
poured over it. Make a fried egg. First, serve 450g of rice . Plate the curry . Add another 650g. A total of 1kg of rice
is served . Fry the tonkatsu and chicken katsu . Fry the karaage . Chicken katsu, Tonkatsu , Arrange
cabbage around the edges . Pour curry over the tonkatsu . Demi-glace sauce. Arrange 3 pieces of karaage standing
upright . Yuu-chan Donburi ¥1800 . What a huge amount! I didn’t have the courage to eat it alone,
so I brought a friend. Overwhelmed by the towering volume… First , sink my teeth into the crispy
katsu . Stuff my cheeks with the mountain of
rice… Both flavor and volume are perfect—the
ultimate lunchtime! Ordered the Daily Special Set Meal (Medium
Rice) . Staff: “This is ‘medium’ rice? ” Owner: “This is ‘medium’!”
No extra service—this is medium . If we give extra , we get yelled at—”Too much! ” Owner: “Here you go!” Daily Special: Karatama Don (Medium Rice)
700 yen (Regular 810 yen) Heavy fried chicken wrapped in fluffy,
runny egg—delicious! The saltiness of the fried chicken and the
sweet broth make the rice go down
endlessly… Thank you for the meal! 14:00 Closing time . Established 42 years ago . “Udonbō
Takamatsu Main Store” Meat Bukkake with Seasonal Vegetable
Tempura Topped Time Lunch (Kausudon, Chikuwa Tempura,
Hijiki Rice) The thin, supple noodles are delicious,
right ? Still delicious as ever! Rice balls and crispy tempura . Kama Tamago Udon is incredibly delicious! Delicious! Delicious! Kameicho, Takamatsu City, Kagawa
Prefecture 5-minute walk from Kotoden
Kawatamachi Station Established 1982 “Udonbō Takamatsu Main
Store” 5: 00 Owner arrives at work Trained under the previous owner’s son Has
been the owner since the 2021 renovation Prep begins Making dashi stock with kombu Preparing fried tofu for kitsune udon and
inari sushi Pouring the dashi stock Simmering gently over low heat for a while Transferring the fried tofu to a tray For inari sushi Cutting and opening the
fried tofu Transferring the fried tofu for kitsune
udon to a tray Place weights on top to remove excess
liquid . Rinse the rice . The rice remains delicious even when
cooled . Use Kagawa Prefecture-grown Milky
Queen rice. Add the rice washing water to the pot
containing daikon radish. Cook the rice. Prepare the takikomi gohan (seasoned rice) . Add soy sauce, cooking sake , oil, and
seasonings to adjust the flavor . Add soy sauce, cooking sake, oil, Add
dashi stock. Add chicken and burdock root. Remove the kombu. Add bonito flakes . Further add our proprietary blend of
secret bonito flakes. Skim off the scum . Add a generous amount more bonito flakes . Simmer for a while. Strain the dashi . Squeeze the cheesecloth to thoroughly
filter the dashi . First dashi stock complete. Mix vigorously, almost beating it. (Owner) There are seasonings , right ? (Seasonings) Sometimes they
solidify at the bottom, so I beat them directly . Check the broth flavor . Pour the first broth into two containers . Add
the secret seasoning mixture to the first broth to complete it . Strain
the first broth and transfer the remaining
bonito flakes to a pot. Use this as the second broth for oden
broth or simmering ingredients. Second broth with bonito flakes removed. Make oden broth . Transfer the second broth to a small pot
. Transfer the vegetable broth made from onions,
Chinese cabbage, etc. , to a small pot. Transfer the kombu removed from the first
broth to a small pot. Simmer for a while . Remove the kombu . Combine the kombu, bonito, vegetable
broth. Season with condiments to complete. Pour the finished broth into the oden pot . Add daikon radish parboiled in rice
washing water and the second broth. Simmer for a while. Oden ingredients prepared the previous day
. ( Shop Owner) Is it like curry? The ones that have been cooked longer
absorb the flavor better than freshly
cooked ones . The seasoned rice is done. Plain rice is also done. Measure the plain rice
and divide it into portions . Add kombu and ume. Sprinkle with salt and shape into rice balls . Kombu and ume
rice balls are complete. Make seasoned rice balls . Add ume, kelp, and furikake on top. Wrap the rice balls in plastic wrap. ( Owner) Line up the rice balls in a row .
Customers serve themselves . Rice balls complete . Make inari sushi . Transport the udon dough . Dough left to rest. Flour for dusting . Flatten it with a rolling pin while
pressing down . Wrap it around the rolling pin . Roll it
back and forth to stretch it. Noodle cutting board. Udon complete. Prepare tea for the table . Pour the zaru udon broth into bowls . Place wasabi on small plates . Cut the lemon. Trim the root end. Cut the onion. Remove the core. Make the broth for the meat-topped udon . Lightly boil the pork . Skim off the
scum . Add the pork to the broth. Prepare the shrimp kakiage and vegetable
kakiage. Four kinds of vegetables: pumpkin, sweet potato , mitsuba, and
onion. Combine ingredients with cake flour. Tempura fritters complete. Dad’s croquettes: sweet potato, burdock root , eggplant . Prepare ingredients for champon . Prepare ingredients like carrots and wood
ear mushrooms per serving . Staff: Do we prep each one like this
first ? If we don’t do it this way , it takes too long. We get a lot of orders coming
in. Champon. Stir-fry the champon ingredients. Pour the broth into the pot . The daikon in the oden is absorbing the
flavor Add ingredients to the oden . Nanohana and local shrimp tempura. The self-service tempura and rice ball
corner is complete . The shop will open soon . Opens at 11:00 . Parking available. ~5 parking spaces
available. 8 table seats. 12 partitioned seats. 12 tatami seats. 12 private room seats . Total 44 seats . Mon, Tue, Thu: 11:00 AM
~ 2:30 PM . Fri, Sat, Sun, Holidays: 11:00
AM ~ 2:30 PM , 5:00 PM ~ 7:30 PM . Time Lunch 800 yen (Kausudon, Chikuwa
Tempura, Hijiki Rice) Original Hiyaten 950 yen Chanpon 950 yen Toppings Hot spring egg 150 yen Monthly limited menu updated on SNS Oden, rice dishes, and tempura are
self-service Chikuwa tempura 150 yen Chicken tempura
200 yen Oden Menu Egg, long tempura 150 yen Daikon radish,
domestic beef tendon 200 yen Table condiments Salt, shichimi pepper,
Ground Sesame Souvenirs manufactured at the company’s
own factory by the previous chairman Customers stream in as soon as the shop
opens Ordering Time Lunch and Champon To serve freshly made dishes , udon
noodles are boiled after receiving the
order Check the boiling progress Rinse the boiled udon noodles Making Champon Add sesame oil , pepper, and broth Thicken with potato starch Pour the silky-smooth sauce over it
Champon is complete Udon Stick Famous!
Champon 950 yen Slurp up the chewy noodles coated in a
silky sauce . The sauce, packed with vegetables , is a
concentrated burst of umami—absolutely
exquisite! Making the Time Lunch Kasu Udon Time Lunch 800 yen (Kasu Udon, Chikuwa
Tempura, Hijiki Rice) Making the Original Hiyaten Topping with shrimp, nori, pumpkin, and shiso leaf
tempura Original Hiyaten 950 yen Order for Nikubukkake comes in Topping with bukkake meat Garnishing with grated daikon and lemon Shiso leaf tempura Nikubukkake 950 yen Making Raw Soy Sauce Udon Raw Soy Sauce 500 yen Chikuwa tempura, Order for shrimp tempura
comes in. Chikuwa tempura 150 yen. Shrimp tempura
300 yen. Make Time Lunch’s Kasu Udon . Make Grated Radish Bukkake. Grated Radish Bukkake (Medium) 730 yen. Top with condiments . Squeeze lemon. Enjoy the refreshing broth and smooth,
firm noodles . Keep eating steadily . Finish it all cleanly! Making Meat Udon: Green onions. Meat Udon 900 yen. Order for Sanuki Mazemen comes in. Place egg in center. Top with Kagawa Prefecture brand pork Top with
“Olive Pork” Add garlic chives, onion, tempura crumbs,
and nori Limited Menu Sanuki Maze Noodles 1150 yen Make Champon Udon Order the Original Hiyaten Original Hiyaten 950
yen Crispy, elegant shrimp tempura Delicious
on its own or dipped in broth! The firm, slippery noodles are truly udon
you savor in your throat! As lunchtime approaches , orders pour in . Order for Hot Chiku Bukkake (Large) Hot Chiku Bukkake (Large) ¥1000 Making Champon The Champon rush continues! Time Lunch’s Chikuwa Tempura Serving Hijiki Rice Making Kake Udon (Medium) Kake Udon (Medium) 600 yen . Making the meat bukkake. Meat bukkake udon. 12:20 . The shop is packed. Making kitsune udon. Kitsune udon 600 yen . An order for Kamaage (Large) comes in. Regular customer. I love udon so much, I’ve been to about
200 shops total. Staff) One of those shops? Yeah, that’s right . Staff) How’s the taste? As delicious as ever! The thin, supple noodles are delicious,
right ? The meat bukkake sold out. Order for zaru udon. Zaru 550 yen . Customers with children arrive. Warm chikuwa, cold tempura (large) .
(Large) . Sanuki mixed noodles ordered. Warm chikuwa and tempura (large) prepared. Warm chikuwa and tempura (large) ¥1400 . The shop owner’s older brother and his
family . Staff) How’s the udon your brother makes
? Older Brother) Man, the udon he makes has
real bite to it, doesn’t it? Delicious! Delicious! Customer from outside the prefecture : (What I ordered was) the original
Hiyaten , the one with tempura on top. I had it both cold and hot . It’s chewy and delicious! Customer picking up oden: Long tempura, tofu, and egg . This is my
pattern 3 times a week . Order for Original Hiyaten (Large) comes
in . Staff : Do you come to the shop often ? Yeah, about 2-3 times a week . Today I got the Hiyaten. The noodles are smooth and go down easy, and the tempura is delicious too . Freshly
fried. Making Kama-tama udon. Kama-tama 700 yen . Customer visiting Kagawa on vacation . Staff: How do you like the taste of
Kagawa’s Sanuki udon ? It’s insanely delicious! Ordering Champon . Champon 950 yen . The hot, rich sauce packed with
vegetable flavor warms you up… The creamy sauce clings to the smooth
noodles, so tasty… Closes at 2:30 PM. Marugame City, Kagawa Prefecture.
Restaurant “Ohmoto”. Owner . I come in around 7 ~8 a.m. Sprouted hijiki , carrot , shiitake mushrooms, fried tofu , simmered hijiki , onion. Pour oil into the fryer . Chicken thigh meat . The thickness of the meat varies, right? To help it cook evenly, it somehow clumps together. When it doesn’t happen, it rarely happens, but when it does, it’s always the same
thing . Like only pork cutlets . It’s a mystery, huh? lol Salt and pepper. Staff) What kind of chicken prep is this
for? Chicken cutlets and such. Prep for fried chicken . Carefully trim
the tendons and such . Staff) How much chicken do you use in a
day, at most? About 24kg? Sometimes it’s none at all . There’s no right answer. Even when we prepare it, it sells out
sometimes . You never know, right ? Mix it all together carefully. Staff)
What was the last seasoning added? Coke . Carbonated drinks tenderize things,
right? Pork shoulder loin for pork cutlets. The smaller cut pieces go into tonkatsu . It’s shoulder loin, so it’s nice and fatty and really tasty. Personally, I prefer shoulder loin over
regular loin for pork cutlets . I think it tastes better . Tongue. Make incisions . Nice thick cut for a satisfying bite! This becomes harami . We keep it like this and slice it when an order comes
in. Cooking rice . Kagawa Prefecture rice. In the morning , we wash about 16 cups
worth for 4 batches. Sometimes it’s enough, sometimes not. Staff) Just for lunch? Just lunch. Ice. Cook the rice on gas . Rice is done. Slice cabbage by hand . This October marks seven years. Started on a whim lol. Boiled eggs. Mayonnaise. Tartar sauce . Pickled daikon radish. Simmered konjac. Original spicy miso blend . Mainly miso , chili pepper, and sugar. Eggs. Egg soup. Sweeping the entrance . Table condiments (soy sauce, salt) Self-service corner : Egg furikake, salmon furikake, bonito
furikake. Dressings and sauces are also well-stocked . Opens at 11:00 . Spacious parking lot in front of the
store . Tables, tatami seating. Pork Kimchi Set Meal 1000 yen. Fried
Chicken Set Meal 1000 yen . Bulgogi Set Meal 1000 yen. Fried Chicken
Bowl (Extra Large 1500 yen) Thick-Cut Tongue Set Meal 1600 yen,
Yakiniku Set Meal 1200 yen Chicken Nanban Set Meal 1000 yen, Chicken
Katsu Set Meal 1000 yen Rice (Large) +100 yen Rice (Small) Free refill 1 cup Additional Menu Fried Chicken 1 piece 90
yen Pork Cutlet 1 serving 500 yen Chicken Cutlet 1 serving 400 yen Fried
Shrimp 1 piece 250 yen Today’s Daily Special Chicken and
Vegetable Stir-fry (Cabbage) 1000 yen Man in suit arrives Yakiniku Set Meal Yakiniku Set Meal, Small Rice Sprinkles on rice Portion is huge lol Customers clear their own dishes Two customers arrive Ordered Pork Bowl and Chicken Katsu Set
Meal Sauce Topped with egg yolk and green onions Pork Bowl That crispy sound is irresistible! Chicken Katsu Set Meal A couple came in. Ordered Tonteki Set Meal and Daily Special .
Tonteki Set Meal Frying chicken. Cabbage . Green onions . Today’s Daily Special: Chicken and
Vegetable Stir-Fry Started with miso soup . The Tonteki is fatty and delicious! The rice just keeps going down… Staff: What do you recommend? Nanban, maybe? I like the salt-fried chicken. More customers keep coming in . Ordered Yakiniku Set Meal and Chicken
Nanban Set Meal . Yakiniku Set Meal: Includes offal and
sausage . Chicken Nanban Set Meal, Rice (Small). Both of us dive into the meat first . The rice goes down so well! Rice… It’s small, but is that okay? Wow, it’s a lot. It’s incredibly delicious . So tender, I’m amazed. Way better than I imagined. We’re really
enjoying it . Staff) How’s the Chicken Nanban? Each piece is big and tasty. A regular male customer arrives . Orders the Karaage Set Meal with medium
rice . The karaage is double-fried , crispy at high heat . Karaage Set Meal
with medium rice . That’s a lot of food . Will you be full? Yes! How’s the fried chicken taste? It’s tender. The rice cooker emptied in no time. A female customer wearing a dress came in. Ordered the chicken cutlet set meal. The chicken cutlet fried to a golden crisp
. That crunchy sound is irresistible! Chicken cutlet set meal. Biting into the freshly made chicken
cutlet! Staff) Do you come to the shop often? Sometimes lol . It’s delicious. I always can’t finish it, so I take it home lol. I know I can’t finish it , but I just want
to come lol. Orders for the Karaage Don and Daily
Special Set come in . Your Karaage Don will be ready in two
minutes . Okay ! The batter looks crispy and delicious. Karaage Don. They cut the chicken after the order comes
in . Daily Special Set: Chicken and Vegetable
Stir-fry . This is amazing! Yeah! Delicious! I’ve wanted to come forever. Heard they have large portions, so I came . The medium Karaage Don and the Daily
Special Set Meal . Delicious. More filling than I thought, lol. Three guys in work clothes come in . Three medium Karaage Don. Cabbage on top of the rice, then sauce
poured over it. Karaage Don (Medium) Karaage Don, right? Isn’t this the most popular here ? Lots of food, cheap, and tasty. First time I tried it , I couldn’t finish
it all, so I had my younger brother who came with me
eat it . This is the medium, right ? I asked, lol . Staff) You asked about the size? Did you ask if
this was the large? I said this is the medium . What kind of large would come? w With plenty of seating, you can relax and
eat at your own pace . Two people stopped by during a
motorcycle tour. Kimchi, spicy miso, pork kimchi set meal. Pork kimchi set meal . I had the yakiniku set meal . It was delicious! The yakiniku sauce is
amazing! The small size is easily two servings,
right? More than two servings, isn’t it? That’s incredible! I’m stuffed. I like that it’s cheap and the portions
are big . I started this place thinking I wouldn’t
compromise on that . Staff: Do you know how many grams the
small size is? I aim for around 350 to 400 grams. For the large rice portion, if you ask if it’s 3 cups, it’s actually closer to 1 kilo . Welcome! Hello. Pork Kimchi Set Meal, Rice (Large). The manga-style meal presentation is so
impressive… . The biggest one, right? Large ! I’m always grateful I can eat a
large portion . It’s delicious, and there are tons of
manga . When I want to eat slowly or fill up, it’s a calm space , so it’s super easy to come here . It’s really comfortable . I’ll be back . Thank you for the meal . Thank you very
much ! I’m so full . Closes at 2:00 PM . Restaurant Ohmoto is a yakiniku and It used to be just yakiniku , but once we started serving set meals, we became
known as a set meal place lol . The tongue is grilled to perfection! Topped with bean sprouts and lemon to
finish . The large portion is about 1kg! Tongue Set Meal 1600 yen + Large Rice 100
yen. Love the side dish ! Miso soup with bean sprouts, onion, and
tofu . The tongue is thick-cut and large . Pile it on rice. The moment you bite in, the rich meat
flavor spreads! Enjoy it refreshingly with lemon! It has a satisfying chew yet is incredibly
tender and juicy! The huge portion keeps repeat customers
coming back!
You’ll definitely be satisfied with the
Belly-Busting Set Meal! When things got tough , I said, “I’ll take over.” Now it’s just me and Mom running the place. When you think udon, think here . It’s got that nostalgic udon feel. It’s super delicious . Delicious. Plain Udon (Small) 300 yen . The tempura is delicious. The parts with
color are especially good. Putting tempura on plain udon is
delicious! Goodbye , see you later, thank you. A close look at a family-run,
long-established udon shop. Kinzōji Station, Kagawa Prefecture.
5-minute walk east from Kinzōji Station. A building over 100 years old. The
diner-style udon shop “Hanaya Shokudō “. 7:00 AM The owner and his mother arrive
for work . 23 seats at tables and the
counter . Start making noodles . Staff:
Did you learn noodle-making from someone? At home, you know. Through research. Self-taught, you see. Perfect. This is the dough . Yesss! Now we knead this. Knead by hand, then press. Staff) Like the foot-treading method? Sort of. By hand and machine . Cut into portions. Measure precisely . Add this one more time. Repeat kneading and pressing . Great dough! This is the best udon! Roll it thin with the machine. This is today’s dough. Cook the rice. Green onions. Fox sushi filling: fried tofu , vinegar. Pack the seasoned vinegar rice with
fillings. Fox sushi. Bamboo shoots. Burdock root . Dashi . Sugar. Season with dashi before frying tempura. Dried sardines . Simmer this for a while. Staff) Is the dashi always the same
flavor? It stays the same flavor . What are you doing over there? Making cold broth. I’m going to float it in well water now.
For cold noodle soups and kabukake broth. Since it’s well water, it’s super cold . Tempura batter. Staff) How many kinds of tempura do you
usually have? About seven kinds . Burdock root, bamboo shoots , fish cake, dried squid, sardines , chicken . Sometimes octopus depending on the season
. And this is delicious! Ginger. Dashi simmered in a pot over hot water is
tasty. Wiping down the counter seats. Shrine shelf . Table condiments : Shichimi
pepper, umami seasoning, sesame seeds, soy
sauce, Worcestershire sauce . Open at 10:00 . Sprinkling purifying salt at the
entrance. Plain udon (large) 400 yen, plain udon
(small) 300 yen . Wakame udon (large) 450 yen, moon-view
udon (large) 450 yen, egg udon (large) 450 yen . Wednesday
special: curry udon (Large) 600 yen Rice balls 120 yen Kitsune sushi 1 50 yen Staff) The building too? It’s been here forever? I’ve heard these pillars and such are
definitely over 150 years old . We’ve stayed in the same spot , just
keeping things going . If you don’t come early to buy sushi it’ll
be gone. It’s delicious here, you know . It’s tasty with roasted broad beans
inside . Thank you! Boil the udon. Warm the tokkuri with the broth too. Rinse with water to remove the slime . Divide into individual servings. Dried squid . Pre-seasoned chicken. Shrimp. Burdock root 120 yen . Bamboo shoots 120
yen. Fish cake 120 yen. Dried squid 150 yen.
Shrimp 150 yen . Tempura: Dried squid 150 yen. Shrimp 150 yen . Burdock root 120 yen. 0
yen, bamboo shoots 120 yen. A man wearing a white T-shirt enters the
shop . Large bowl . “Yes!” Warm the bowl too . Hot broth. Green onions . Top with fish cake and fried tofu to
finish. Kake udon (Large) Sesame, shichimi pepper . Delicious. Living in Kagawa , if you don’t go to an
udon shop, you feel like you’re missing out . It’s iriko broth, right? It’s delicious, as expected . Regular customer . Staff: Do you come to the shop often? Well, pretty often . He’s my favorite dad . How’s the flavor? It’s delicious. Recommended? Hmm… Regulars usually get egg udon, but I stick with plain broth. Plain broth topped with tempura is the
best! A local customer came in with their
grandchild. So happy they could eat freshly cut udon . Delicious! Both of them love udon . They finished every last bite! Goodbye , see you later, thanks. One small kake and one small bukkake. Choosing tempura. Bamboo shoot tempura. Lemon. Ginger. Bukkake (small) . Kake udon (small) . Staff) Between bukkake and kake, which
do you prefer? That’s a tough one. Both are delicious. The broth is tasty, so maybe kake? Bukkake. This is tasty too , but how does it compare to udon in Nagoya or
Tokyo ? I feel it has a firm texture, but I think the dried sardine broth is
delicious. Kagawa is still… A man who is also the owner’s darts buddy
came in. Cold broth udon (large) . For tempura, we usually have sardine, but sardine is delicious. Then there’s chicken tempura . Staff: Is the chicken tempura delicious
too? It’s delicious. The salt and pepper add a nice accent. You can dip it in the broth or soy sauce . Why do you keep coming back? The taste is great, but it’s really the people who run the place . And this local vibe, that kind of thing is just nice. When you think udon, it’s got to be here . It’s been 20-30 years now, but it feels like nostalgic udon . The tempura is delicious. The parts with
color are especially good . Kake udon (small) , rice ball . The udon is smooth and goes down easy . The tempura is big and satisfying… Thank you! Hot soy sauce udon . Staff) Do you come to the shop often? Pretty much every day. During my work lunch break, and even on my days off . The shop has a calming atmosphere, but the biggest reason is that the udon is
incredibly delicious. It’s delicious . The broth is amazingly tasty . It’s light and addictive, haha. Thank you for the meal. Thank you. Originally we ran a nursery near Marugame Castle . From the nursery business, we got the shop name “Hanaya”. Then we quit the nursery business and became an udon shop . From there, it’s been passed down
through generations… It’s been going for about 150 years. I’m the fourth generation. The fishmonger who supplies the shop. Curry. Curry Rice (Wednesdays only). Curry Rice and two bowls of Curry Udon. It’s incredibly delicious. Staff) Is there anything you particularly
like about the shop? Everything ! The master and his wife are great. A couple who stopped by during their
pilgrimage. Egg , Meat Bukkake Udon (Large), Egg Udon
(Small) . Tempura, Bamboo Shoots, Dried
Squid. Delicious, really delicious . Sorry to keep you waiting! Plain Udon (Small) 300 yen. Light broth with a strong dried sardine
flavor. Noodles with just the right chew and
spring . Deep-fried tofu soaked in broth ,
delicious. Dried Squid Tempura 150 yen. Egg Udon 350 yen . Fluffy egg mixed with the broth, tasty. A gentle flavor loved by all ages . 1: 30pm closing. The change in ownership happened about two years ago. Grandma started feeling unwell, so I said, “I’ll take over,” and asked to run it. Now it’s just me and Mom running the place. The customers are really great, so even when I’m working, it’s enjoyable, right? “Hanaya Shokudo” with 150 years of history ! Two generations of family preserving the
traditional taste!

0:00　愛媛）濱田屋
地図　https://maps.app.goo.gl/oSFkGzdB1VAs4kKZ8
住所　愛媛県伊予市湊町２１
URL　https://youtu.be/eY5KM3Iz0Nc

31:41　高知）ひばり食堂
地図　https://maps.app.goo.gl/5qnK2DqeFBTjCQz99
住所　高知県長岡郡大豊町高須２２６
URL　https://youtu.be/Igy2l1fFyN8

57:36　香川）ゆうちゃん食堂
地図　https://maps.app.goo.gl/F52ZcimJahy4PrRT9?g_st=ic
住所　香川県高松市朝日新町５−８
URL　https://youtu.be/6cfOzGtJxRM

1:27:48　香川）うどん棒 高松本店
地図　https://maps.app.goo.gl/xwuogGYiVMtFgiVP6?g_st=ic
住所　香川県高松市亀井町８−１９
URL　https://youtu.be/Ey5usTKBO0s

2:00:57　【閉業】香川）お食事処 大元
地図　https://maps.app.goo.gl/5xSf8CW6EVcMrn4z6?g_st=com.google.maps.preview.copy
住所　香川県丸亀市飯山町西坂元７６８−１
URL　https://youtu.be/_XT7HIDcYmc

2:23:17　香川）はなや食堂
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住所　香川県善通寺市金蔵寺町８３８−２
URL　https://youtu.be/iqFVj_wS9N8

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