２０秒の爆速提供で1000杯が消える！８２歳天ぷら名人が支える愛知爆売れうどんそば屋丨Japanese Street Food

２０秒の爆速提供で1000杯が消える！８２歳天ぷら名人が支える愛知爆売れうどんそば屋丨Japanese Street Food

This “Inya” person We’ve known each other for over 40 years. Well, when it comes to this line of work… It’s been over 60 years. It’s always been cheap. I’ve been coming here since the 1970s. It’s delicious. It’s addictive. It hasn’t changed since the old days. The broth is flavorful, and it’s cheap, and it’s really addictively delicious. Chewy homemade udon noodles! The udon noodles are cheap. I come here almost every day. It’s fast, affordable, and delicious! That’s right! 1,000 people visit on Saturdays!
A close look at “Udon Inaya,” loved for many years. Aichi Prefecture, Owari Asahi City, Minami Sakae-cho
“Udon Inaya Owari Asahi Store” Over 60 years in business
The Owari Asahi Store of the long-established udon restaurant Located in Jiyugaoka, Nagoya City
The owner of Inaya is related to the owner of the Nagoya store. Third-generation owner
Atsushi Hara Mixed mackerel and mackerel pike Using two large pots
Making broth After boiling, divide the broth into a pot for miso soup. Return the shaved bonito flakes to the pot. Make miso broth using the separated broth. Popular miso broth
Blend two types of red miso. Let the finished miso broth cool Remove the scum Strain the boiled broth. Staff: Is the Jiyugaoka store older? The Jiyugaoka store is older. This store has been around for about 40 years. and in Nagoya for about 20 years. This is our main store,
and the other one (Jiyugaoka store) is It’s run by my sister, I guess you could say. I’m her cousin. My father’s sister’s family. So the new one (Owari Asahi store) is… my father and grandfather are there.
It’s like they split up. I also strain the broth from another pot. Clean the pot. Return the filtered broth to the pot. Sugar Soy sauce Adjust the amount of broth Remove the scum. Transfer the finished sauce to a pot. Transfer to a smaller pot Cool the finished soup in a cooler Transfer the cooled miso broth to a pot. “Jumbo Kishimen Inaya” Head to the noodle factory on the premises Mr. Tanaka, who has been working here for over 20 years Staff: How many servings of noodles are you preparing? Mr. Tanaka: In terms of kilograms of flour… Mr. Tanaka) 27 kilograms of kishimen noodles and Mr. Tanaka) about 50 kilograms of udon noodles. Mr. Tanaka) 75 kilograms of Chinese noodles. Mr. Tanaka) In flour, right? Staff) Is that about the average consumption on weekdays? Mr. Tanaka) It varies between summer and winter. Mr. Tanaka) It changes depending on whether it’s Chinese noodles or not. On weekdays, we make a total of 150 kilograms of
kishimen, udon, and Chinese noodles. Apply flour Kishimen noodle production complete Adjust the cutter
and make jumbo kishimen noodles Roll out the finished dough
thickly with a roller Jumbo kishimen Udon noodle making Applying flour Silently continuing the noodle-making process
Mr. Tanaka Soba noodle-making All of the various types of noodles are homemade.
Mr. Tanaka prepares them at the noodle factory. Cutting the noodles into strands. Dust with flour and bundle Soba noodle making complete Cleaning the noodle factory Transporting the finished noodles to the store Fresh noodles are
transported one after another from the noodle factory The previous owner (70 years old) is also
helping with preparations for opening Mr. Yamada (82), in charge of tempura Staff: How many years have you been running a tempura
restaurant? At the market. About 45 years, I think. At Inaya’s place, you know. He was a regular customer, and every day he made tempura. and delivering it here. But as I’ve gotten older, it became difficult to pass the shop on, so I decided to just deliver it to this Inaya shop. I thought I’d give it a try. I was doing it at home, but But as I got older,
(it became more difficult) This Inaya-san I’ve known him for over 40 years. Because it’s an udon restaurant. Tempura is a must, you know. No, no, I like yours better, so that’s what I’m saying. I’ll remember it for you, so just tell me. Can you teach me? That’s how I started. So I came here. It’s been about three months now. I’ve gotten pretty good at frying. That’s right. Well, when it comes to this line of work… It’s been over 60 years. Mr. Yamada is 82 years old now. My skills Even a little Please pass it on Please inherit it I’m doing it because I think it’s a good thing When we were filming at the Jiyugaoka store, we were able to film Mr. Yamada
carrying tempura. Including the Jiyugaoka store,
we have been working with Inaya-san for over 40 years. We used to go by the name “Tsuruya,”
but We mix the vegetables with the batter
and put them in the oil. If you dissolve flour in oil and add it,
it becomes tempura. Shape it, When you try to do it, it’s difficult because it’s so simple. Staff) Mr. Yamada, when you make
kakiage and tempura, Staff) What do you pay attention to
when you make them? Nowadays, everyone uses fryers or something like that to fry things, right? Mr. Yamada) That means It oxidizes no matter what. Because there’s so much oil. When we were working,
we all used pots like this, but when you fry in pots like these, the tempura comes out light and crispy. It’s a difficult way to express it, but I guess you could say it doesn’t linger in your mouth. It’s light and doesn’t stick in your throat, right? That’s the kind of tempura I’m aiming for.
But… This is already There’s not even a liter of oil in here. It’s constantly being replaced with new oil.
That’s why You’ll understand if you try it. I think it’s somehow different. Staff: What ingredients are in the tempura? Shrimp, carrots, onions, and mitsuba. It’s mostly vegetables. What about the shrimp? It’s like a broth. Staff: Have you always used these ingredients?
Mr. Yamada: Yes, always these ingredients. High-quality ingredients,
like shrimp, for example? peeled and fried,
it’s bound to be delicious. No, that’s not what I mean.
A product for the masses. How to think for yourself and create something make them delicious
for people to eat. That’s my theme, I guess. I think the flavor of the ingredients really
comes through. But with fried food, you know… Freshness is especially important. It’s delicious when it’s freshly fried. With this thickness,
it has to be cooked all the way through. Otherwise, it’ll turn into a dumpling inside.
That’s no good. For example, with shrimp tempura, you fry it quickly, sprinkle salt on it, and when you eat it,
it melts in your mouth. I guess you could call it how well the batter melts. That’s the essence of tempura. It’s not about how delicious the shrimp is. It’s tempura, after all. The degree to which the batter is fried
is what makes it tempura. Without the batter, it’s just fried chicken. It’s becoming more and more
high-class. It’s just the product that gets all the attention,
but that’s not what it’s about. Add new oil Use first-pressed canola oil With techniques cultivated over many years,
each piece is carefully shaped. On weekdays, we prepare 300 pieces of kakiage,
and on Saturdays and Sundays, we prepare about 450 pieces. Staff: What do you fry after kakiage? Right now, we only make kakiage. During the New Year’s holiday, we do shrimp tempura and tempura, right? Mr. Yamada keeps frying nonstop. (About Mr. Yamada’s family)
My wife and daughters are here too. My wife is over 80. She’s not doing anything now, though. She goes to tai chi
and bowling. I went bowling last night too. I’m not very good at it, though. But I can get around 180. Active hobbies are
the secret to Mr. Yamada’s energy. Staff: That’s good, isn’t it? Staff: Inaya-san is carrying on Mr. Yamada’s techniques. That’s right. really feel that what we’ve been doing for decades is going to end? But then the older guys here told me, “You want to do it, right?” “Can you teach me?”
they asked me, so I thought,
“If you can just learn a little bit here, I thought it might lead to something next time. I’m hoping so. But here too Without tempura, we can’t do business. We’ll manage somehow. I’m happy about that. Boil the udon noodles for takeout. Boil in the first pot.
Drain the flour. Transfer to another pot.
Boil thoroughly. Boil for about 20 minutes At 10 o’clock (opening time)
Customers start trickling in At that time, the part-time staff are still
preparing, so they prepare while
serving customers. It can get really busy really fast. By 10:30, 30 or 40 people Sometimes they come all at once. The udon noodles are done. Rinse them in cold water to tighten them up. Divide the udon noodles that have been rinsed in cold water
into individual servings. The smooth and chewy
udon noodles are done. Ina’s specialty
Jumbo kishimen noodles are also boiled The quantity being made is small
Jumbo is Kishimen and udon noodles They don’t sell as well as other noodles. If I say it’s not popular,
it’ll be like that, but It’s our signature dish, though. But we don’t make that many. Rinse with cold water to tighten the texture.
Divide into individual servings. Adjust the amount of hot water. Boil the kishimen noodles. Staff: Do you know how many people have come so far?
How many bowls have been served? On Saturdays, it can be around 1,000 people. At the end of the year, it’s like 5,000 meals. Staff: 5,000?
That’s amazing. Staff: You don’t have time to rest.
Owner: That’s right. Preparation for takeout udon is complete. Boil Chinese noodles for yakisoba. Spread the boiled Chinese noodles
on a tray. Drizzle oil over the noodles and separate them. Divide into individual servings. Preparation of Chinese noodles for yakisoba is complete. Staff: Do you have any popular menu items? Most of them are miso-based. We have a lot of customers. Everyone has their own preferences. It’s all over the place. Chinese noodles, miso noodles, Chinese noodles with tempura, I highly recommend it. I didn’t really have an image of it. Chinese noodles with tempura Cutting green onions Cutting green onions with a machine Green onions chopped into small pieces Packing miso soup for takeout into bags Miso soup preparation complete For takeout miso soup
Boil udon noodles Put the boiled udon noodles
into takeout containers Miso soup Fried tofu Egg, tempura crumbs Green onion, kamaboko This is the most popular one. In winter, this is definitely the one.
This is it. Everything is lined up at the counter and ready to go. Many customers come in to take out.
The counter is lined with noodles, soup, and the popular miso hot pot. Takeout menu
Udon noodles (1 serving) / 130 yen Miso hot pot 540 yen
Zaru Chinese noodle set (3 servings) 970 yen Take the tempura that has cooled down
to the kitchen and sales area. Tempura Bean sprouts for topping Chinese noodles Portioned into containers and ready to go Inside the restaurant, employees
are preparing to open for business. Tables are set and wiped down. Every corner is swept. Everything is thoroughly wiped down with water. Sweep the entrance and
don’t forget to wipe it down with water. Thoroughly clean under the mats. Bonito flakes used for making broth.
Help yourself. In time for opening,
start boiling the udon noodles. In a peaceful atmosphere
Packing udon soup for takeout Business hours
10:00 a.m. to 7:30 p.m. Closed every Sunday Udon 540 yen (large) 620 yen
Miso udon 560 yen (large) 640 yen Kishimen 540 yen (large) 620 yen
Miso Chinese 560 yen (large) 640 yen Zaru Chinese noodles 560 yen (large) 640 yen
Jumbo kishimen 540 yen (large) 620 yen Kake soba 560 yen (large) 640 yen
Miso soba 580 yen (large) 660 yen Topping Menu
Tempura 150 yen Tempura crumbs 20 yen
Fried tofu 110 yen Table condiments
Chili pepper, pepper Parking lot across the street from the store Parking lot at the back of the store
Total parking capacity for about 100 cars National Route 363, Haruoka Intersection
Head south and turn into the small road immediately after Yellow signboard is the landmark
“Jumbo Kishimen Inaya” Opens at 10:00 One customer arrives right after opening. Miso noodles. Making miso ramen Boiling Chinese noodles Rinse with cold water to tighten. Put back in boiling water.
Warm together with the bowl. Drain well and serve in the bowl. Pour in the miso broth Green onions Bean sprouts Ham Miso Chinese 560 yen Thin, curly noodles with a rich broth
The miso soup clings to the noodles Homemade Chinese noodles with a nice bite. A special miso broth made from a blend of two types of miso. Delicious! So delicious you can’t help but drink it all! Staff: It’s ready in about 20 seconds. If the timing is right One woman
Came in to take out She bought seven miso hot pots. She put them in a cooler bag she brought with her
and took them home. One male customer
purchased 3 miso pots Less than 10 minutes after opening,
the miso pots are selling like hotcakes… While the staff prepares the takeout orders… A man enters the store. Miso soup Boil Chinese noodles, then rinse with cold water
to firm them up Lightly warm in hot water.
Drain thoroughly. Tempura. Ham, fried tofu Pour in the miso broth Yes, please. Miso Chinese noodles
(with tempura and fried tofu toppings) Slurping down homemade chewy Chinese noodles
in one go An order for udon noodles comes in Heat the udon noodles
Drain well and place in a bowl Pour the soup Yes, please. Drain well. Please Tempura Pour the sauce Three customers arrive.
They order a large miso ramen and a Chinese noodle soup. Prepare the miso ramen. Miso Chinese noodles Fast service! Chinese noodles
(with fried toppings) It’s Chinese noodles with fried toppings. Thank you for waiting. Making Chinese noodles Soy sauce broth mixed with chicken oil Broth Chinese noodles Chinese noodles arrive at the table The man who ordered Chinese noodles
sprinkles plenty of pepper from the table slurps the noodles in one go… He bites into the fried tofu along with the noodles. Delicious! Eating quickly… Two men leave their seats first. The woman enjoys the miso soup
to the last drop. She leaves the restaurant completely satisfied. Egg Miso Chinese noodles
(with egg and tempura toppings) Heat the kishimen noodles Add the ingredients
Pour the miso broth Miso Kishimen 10:32
Takeout counter One regular male customer
Takes away three servings of udon noodles It’s always the other side, though. My partner isn’t here. Regular customers who usually eat in the restaurant
are also coming to take out to enjoy the taste. In the back of the kitchen, Mr. Yamada
continues to prepare tempura even during business hours. Making kishikoro Tempura Pour cold broth
and add the finishing sauce Ginger Shaved bonito flakes Kishimen noodles Chinese noodles Soy sauce broth with chicken oil Chinese noodles Miso Chinese noodles (with extra broth) Miso Chinese noodles Two customers (male and female) arrive Large Chinese noodles
Ordered large miso kishimen Tempura, green onions
Kamaboko, fried tofu Large miso kishimen Miso Kishiten (large) Hurry! Chinese noodles (large) Enjoy the crisp bean sprouts
with the noodles. The gentle flavor of the broth
is irresistibly delicious! I left the restaurant completely satisfied! Kake soba Four people arrive Everyone
order miso ramen Miso ramen, regular size The second order arrives. All four people’s
miso ramen are ready. Miso ramen is popular among people of all ages… They finish their meals neatly and leave the restaurant! Mugikoro An order for jumbo kishimen noodles comes in. Inya’s specialty! Super thick noodles!
Jumbo kishimen noodles. 11:03
The tempura preparation is finished. In preparation for tomorrow,
the flour is replenished. Mr. Yamada) All-purpose flour is fine, but Mr. Yamada) If you mix in a little tempura flour Mr. Yamada) makes a subtle difference. He thoroughly cleans up
and finishes his work. Customers who want to take food home
keep coming in. Refill the popular miso hot pot. Order for miso udon Miso udon Miso kishimen Miso kishimen
(with raw egg) Tenkasu Three miso nabe Two miso nabe Many customers are buying miso nabe.
It’s essential to keep replenishing… Miso medium, firm
With tempura crumbs Male customer
Sprinkle some chili pepper on the table Staff) Do you two come here often? About three times a month. It’s been about 40 years now, hasn’t it? Since the 1970s. Staff: What is your favorite part of Inaya? First, the taste. It’s delicious. It’s always been cheap. Miso Jumbo 11:30 Regularly
Regular customers Miso Chinese 11:44 Two customers arrive.
They order large miso kishimen. Here’s your large miso kishu. The second order arrives quickly. The orders for miso ramen keep coming in,
and the staff busily prepare them. Large serving of udon noodles with soup. 12:08 Lunch time
The restaurant is full. Two children arrive with their parents.
They order large udon noodles. Large udon noodles. The family enjoys the udon noodles. Staff: Do you come here often? I just found out about it recently. I come here about twice a month. I come here with my family. Even when you come with your family The turnover is fast
so you can get in right away, right? And it’s cheap! The udon is cheap. Enjoying udon noodles with their parents, they leave the restaurant. 12:16 Miso Chinese noodles
with two pieces of tempura Kishikoro + raw egg 610 yen The broth made from mackerel, mackerel pike, and other seafood
has a light flavor with plenty of umami. Kishimen noodles with an excellent texture Soft yet chewy
The unique texture of the flat noodles is irresistible Raw egg The runny egg yolk is thoroughly mixed into the kishimen noodles. Two customers (male and female) enter the restaurant Miso Chinese tempura with raw egg
Two toppings ordered Miso Chinese noodles with tempura and egg. Sprinkle some chili pepper from the table. Stir the egg while
eating… 12:19 Three customers arrive Regular miso kishimen
with tempura egg Jumbo kishimen That’ll be jumbo kishimen His son ordered two servings of noodles!
He enjoyed the hearty noodles… Three people ate at the restaurant.
They also took some home to enjoy later. They leave the restaurant very satisfied. 2 customers arrived
Ordered large miso ramen and large Chinese noodles Thank you for waiting
Here is your miso ramen Thank you for waiting
Here’s your large Chinese noodles with tempura. Pepper. With a dash of pepper.
A sip of miso broth… Slurping the piping hot Chinese noodles as they are Two men in suits
enter the restaurant Large miso Chinese noodles Please add a serving of Chinese noodles in a basket Miso chuka, please. Mix the soup and noodles
well. Make zaru Chinese noodles. Place the Chinese noodles, which have been thoroughly rinsed in cold water, into a bowl. Zaru Chinese noodles I come here often It’s been the same since long ago. The broth is flavorful, and and the affordability are what I personally
like about this miso. It’s really addictively delicious. My parents’ house is in Nagakute City. It’s near my parents’ house. When I visit my parents’ house, I always come here. When I lived at my parents’ house, I used to go there
about once a week. Staff: So it’s like a taste of home?
Customer: Yes. Coming to my parents’ house means
coming here. Making Chinese dumplings. Pour cold broth over it. Here’s the middle part. Add chicken oil to the miso broth Refill the miso broth Kishimen
Miso medium Thank you for waiting.
Here is your kishimen. Miso Chinese Two women enter the restaurant Confused by the large menu,
they struggle to order. Tempura udon They order miso udon with fried tofu. Miso udon with fried tofu, right? Tempura udon, please. First, a sip of the broth… The tempura is soaked in the broth…
I take a bite… Slurp up the udon noodles in one go 12:53
The parking lot is full At the takeout counter,
customers keep coming in. The large batch of miso soup
is almost gone… When you have a moment,
cut the fried tofu into four pieces and replenish the supply. Replenish the udon noodles so they can be served immediately. 13:00 Menu items can be ordered to your liking.
Write the order on the receipt. Miso medium, zaru medium Prepare zaru Chinese noodles Zaru Chinese noodles Thank you for waiting.
Here is your miso Chinese noodles. Even after lunchtime,
the orders keep coming… Chinese noodles Regular customer
Eating hot Chinese noodles I come here almost every day. It’s fast, affordable, and delicious! That’s right! Here you go, sorry for the wait.
Zaru soba. Zaru soba and Chinese soba are
the usual menu items. 13:38 Inya specialty
Jumbo kishimen noodles + tempura 690 yen Rich in flavor
The aroma of the broth whets your appetite Passed down through generations,
the tempura technique shines in this kakiage. Soaked in dashi broth,
the tempura is irresistible… The tempura has a melt-in-your-mouth texture.
It’s light and refreshing, yet rich and flavorful! The homemade kishimen noodles
are thick and satisfying. The chewy noodles have a firm texture,
and with each bite, the aroma of wheat fills your mouth. The fried tofu, soaked in the broth,
is also exquisite! The techniques of tempura chefs passed down through generations Cheap! Fast! Delicious!
We took a closer look at “Udon no Inaya.”

店名　いなや
地図　https://maps.app.goo.gl/ZceGJBqAMsgWhhRS7
住所　愛知県尾張旭市南栄町旭ケ丘２８−４

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うどんそば 東海 Udonsoba
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