飯に飢えた働く男たちが殺到！熟練の神捌きで厨房をぶん回す大衆めん食堂がすごい！愛知岐阜の大衆麺食堂４選

飯に飢えた働く男たちが殺到！熟練の神捌きで厨房をぶん回す大衆めん食堂がすごい！愛知岐阜の大衆麺食堂４選

Located in Eska underground shopping arcade.
Miso nikomi and Kishimen noodle Yabufuku Esca Born in Osu, Nagoya
Established over 80 years ago 8:56
From preparation to close contact Chicken in noodles and oyakodon Chicken skin is deep-fried and used for tsumami 2,000 to 1,000,000 Take the tail and the head and spend three days
soften it up and finish it Stick to handmade Shiitake mushroom 2nd owner, Mr. Shirota Yabufuku was founded in 1971 (2nd generation owner) The main store was in Sakae
The main store was in Sakae, Nishiki 3-chome, right? It’s not doing it now, though. It’s called Asahi Bakery.
It started out as a bakery. and now we’re here. Since your grandfather’s generation.
You’ve been in business. Spinach in kishimen noodles, etc. Murobushi and saba-bushi for soup stock Taking lye out of soup stock with care white soup stock Yakumi no Negi Green onion without crushed corners (Staff) Do you sharpen these blades every day? when you use it. yam kamaboko Onion White onion Nagoya Cochin Kishimen or
Miso Nikomi Udon with Nagoya Cochin Meat It’s very chewy.
You have to put a blade in it or else you can’t eat it. Shrimp preparation removing dorsal fins Cutting on a skewer pepper egg breadcrumbs fried shrimp Pork loin used for miso katsu etc. Chinese cabbage Cabbage Deep-fried tofu Noodles purchased from noodle mills Noodles received are put into bags It’s going to dry out (the noodles) and break Soba and Chinese Miso nikomi udon noodles are
put in a bag Kishimen noodles
It’s OK, but My grandmother’s relatives
owned a noodle shop. And that’s where I learned about it.
that’s how I learned about it. The miso used in miso nikomi udon is
four kinds of miso blended together. Ushiro-sugar (white sugar) Mirin (sweet cooking rice wine) Preparing Miso Stewed Udon Noodles The esca here.
As soon as it opens I was allowed to put in here.
At that time, Yabufuku and Next door, next door, there’s a shop called
a restaurant called Chusuke. These two shops
I’ll let you in. Maybe the grandfather.
He has two sons. I’m a baker. I think he’s a son. My grandmother’s sister and her husband had a noodle shop in Yabufuku.
Yabufuku was a noodle shop…. And that’s where she learned about it.
they taught me how to do it. Dote-ni Fried bean curd. Fried bean curd that comes with lunch set meal Deep fried Mikawa chicken thigh Inari (Staff) Do you get a lot of inari sushi? When it happens, it happens.
Sometimes not. It’s attached to the lunch. Counter seat Table seating Seasoning
Ichimi (Japanese seasoning) 11:00 opening Stewed Udon Set Meal: 1180 yen
Kishimen set meal 980yen Kishimen with egg and inari 910 yen Miso katsu-don set ¥1,080
Tororo-don set 1080yen Tendon set 1,080 yen Karaage donburi 1,080 yen Meibutsu set meal 1650yen Osu set 1200yen Curry Stewed Udon Noodle 1100yen
Miso katsukeshimen 1200yen Zarutensoba 1100yen Tenroshi Soba 1300yen Dote-ni 550 yen Nagoya Cochin Dashi-maki 800 yen Customers arrive one after another Udon Specialty: Hatcho Miso Stewed Udon Noodles Stewed Udon Noodle Set Meal Nabeyaki Udon Fried chicken Chinese noodles Spinach, deep-fried, fish paste Kishimen set meal Kishimen set meal First of all, sip Kishimen Then he puts rice in his mouth… Bite into a piece of fried chicken Satisfying and satisfying
A popular lunch set is finished Pork Pork Vegetable Kishimen Miso Kashiki-Shimen Extensive Kishimen menu Nagoya Cochin Kishimen Tororo-don set hot kishimen Three men in suits come to the restaurant Miso nikomi udon
They order Zaru Tororo Kishimen Zaru Tororo Kishimen Tororo Kishimen It is the best thirst-quencher fish paste Miso Stewed Udon Noodles It’s been a long time since I’ve had it.
I haven’t had it for a long time, but it’s delicious. It’s “Kishimen” set meal. It’s delicious. Nicely finished! 11:41 Hatcho Miso Kishimen Ten Toji Kishimen Four men come to the restaurant Miso nikomi udon It’s very thick.
I can eat it normally. It’s light and thick. Tamago-don set hot kishimen Shrimp tempura Tempura Kishimen Delicious Fried pork cutlet Half and half set Miso kushikatsu Maruhachi set Woman who ordered half and half set Yum-sou! That’s so good! A bite of miso cutlet… Yummma… Miso and rice go great together… Kishimen is chewy! The meal is finished!
Half and half set just right for women! 13:18 Miso nikomi udon 1100yen The mellow aroma of miso spreads
and the appetite is whetted… The sweet miso goes well with the slightly hard noodles…
Sweet miso goes well with the noodle… It tastes good with egg..! A little bit of spice Kishimen with egg
910 yen with inari Mottochiri-Wide Kishimen Mild taste of egg,
Kishimen noodles with broth is delicious! Set of Inari Miso katsu-don: 1000 yen Miso Katsu-don” is a bowl of rice topped with miso and cabbage. Enjoy gutsy and tasty Nagoya-meshi! Traditional taste of Nagoya!
Hatcho Miso Stewed Udon “Yabufuku Esca Deluxe Miso Stewed Udon Noodle! Deluxe powder drop. Top katsudon! Delicious and a lot of it. And the atmosphere of this restaurant The old-fashioned feel of this place. I like it. I still want to eat kishimen It’s delicious Shockingly oversized oyster mushrooms! The owner of the restaurant is an experienced chef.
The owner has a lot of experience as a chef! There’s almost no profit, right? As for the fish As for the guests And if they leave with a smile on their face
I think that’s good. It’s delicious. The company has been in business for 90 years!
The oldest Kishimen restaurant in Japan Shippo-cho, Ama-city, Aichi pref.
Along Prefectural Road No.115 The appearance of tiled roof is impressive.
Kama-age Kishimen noodle store “Sankakuya The interior of this restaurant is very detailed and tasteful. Mr. Kato, the third owner Has been working there for almost 20 years
Mr. Kurage, 43 years old From boiling water
Remove kelp and add murobushi Remove lye Dashi ingredients are kombu, muro
Sasa, and bonito are used. Add Sasa-bushi (Japanese bamboo shoots) Remove lye carefully
And simmer for about 10 minutes more. 7:53 Sharpen rice 15 sq.m. of rice is used on weekdays
22 sq.m. of rice is used on weekends and holidays Boiling water for the next soup stock
for the next soup stock in a small boiler. Strain the finished soup stock Dashi stock from second pot is also strained Cleaning kettle Filling the kettle with prepared hot water
making soup stock for the second time Remove dashi stock Making second bouillon Add muro, sasa, and bonito flakes
and remove lye carefully. (Staff) What types of men-tsuyu are available? Aka-tsuyu, Shiro-tsuyu Kama-age udon no kama-tsuyu Don-tsuyu (rice bowl dipping sauce) Zaru-tsuyu And miso soup for miso stew (Staff) You use the same dashi broth, but
and the kaeshi is different? Yes, it is.
Kaeshi is different. Miso and dashi together
to make sauce for miso stew About 14 liters
of sauce for miso stew Allow the finished miso soup to cool
and let it cool. Soup for miso stew is ready Making soup stock for the third time (Staff) You keep making it. Yes, sir. This is still a small number today Like New Year’s already It’s going to be like 10 or something. I’m going to start stocking up at about 5:30 already. Dashi stock preparation is completed Dashi and kaeshi are combined Aka-tsuyu is ready Two 8 squares of tsuyu and With 12 squares of That’s enough
Just enough to run out of lunch. It’s quite a surprise
I’m surprised at how much I’m getting. Noodle making room next to the store Udon noodles for miso stew Putting together one bundle of finished noodles Fried Okoze and Boiled flounder and With sashimi of squid (Owner) There is a set meal that comes with rice
and rice. (Owner) That’s for 15 people. (Owner) When you’re done with that
I’m going to boil some mebaru, and then I’m going to eat the rest of the fish. And grilled barracuda. Sashimi with rice There’s a set that comes with kishimen
with kishimen noodles. And many people eat it, so… That’s a little unusual. It’s not too much It’s a full course of fish. Some people lined up in the morning Some came just before closing time The content changes, but I’m definitely going to make sure you get to eat it. Like a limited number of five meals. I feel sorry for those who can’t come Kishimen noodle making Mixing dough in mixer Dough is mixed Mixed dough is put into noodle-making machine It’s machine-made. Of which, for the past 90 years I’ve been in the noodle-making business We’re in the noodle-making business. We don’t do that anymore. So there’s a noodle shop here called Sankakuya Noodle Company. They were a noodle company that sold noodles. And now we’ve got computers that
make the noodles. We’ve been around for a long time. From my grandfather’s generation.
We make our noodles in a noodle machine. Stretching mixed dough Roll the dough through the rollers several times
and roll it out thinner and thinner Miso stew is a kind of a stew. But most of the time, the ingredients are different.
but it’s just a different kind of ingredient. Kashiwa is sometimes added. Tempura is in In our case, we have noodles and
miso itself. It’s different. There are several kinds of Served with hot water
Regular ones Noodles are not boiled in a kettle
directly in the pot Serve directly into the pot A little bit sloppy Thick There’s a thing called powder drop. It’s also very popular. And then there are those who eat miso stew with kishiminde
people who eat it. There are a lot of people So I’m thinking about what kind of miso stew I’m going to make today.
I’m thinking about what kind of miso stew I’m going to make today. I think I’m more likely to eat it. Stretched dough is cut into noodle lines Coating with flour Bundling one bundle at a time Kishimen noodle making is completed We have a noodle called molokheiya
and we have noodles called molokheiya. We’re the first restaurant in the Tokai area
in the Tokai area. I’ve heard of molokheiya
from the Arab world. It’s a vegetable that was introduced to Japan. Very healthy plants. This is for the Japanese.
I thought it would be good for the Japanese. I have a connection with the person who brought it back to me.
I had a connection with the person who brought it back. Triangle House.
I’ve got these plants. I was wondering if we could make these into noodles.
I’ve been talking about it. Well, my father made it into a powder or something. or liquid.
And so on and so forth. I’ve never had molokheiya noodles before.
It’s new around here. We do soba noodles, too.
but We don’t use “jyuwari” buckwheat noodles on purpose. It’s elasticity, it’s chewiness.
or the feel of it as it goes down your throat. And you think about those things. And then you put in the connection. It’s called outer flour.
And it’s made by mixing several kinds of flour. Among buckwheat noodle. There is a type of buckwheat that is called Tartary buckwheat.
and it’s called “Dattan-soba. This is something that my father
I think it was about 20 years ago. powder company.
from Mr. Nipun. This is the kind of powder
from Mongolia. Rutin is 43 times higher in rutin than in buckwheat.
43 times more than buckwheat. And we were wondering if we could make noodles with it.
I was wondering if I could make noodles with it. mixed with buckwheat noodles. Unusual noodle, maybe. Soba noodle making Soba noodles are made according to the situation
70% to 60% ratio of noodle making The mixed dough is
thinly in a noodle-making machine The dough is passed through rollers many times
Rolled out thinly and evenly Adjusting thickness with dial Cutting of finished buckwheat noodle Homemade Soba noodles with excellent thirst-quenching properties are ready Coating of batter with flour. Bundle one bundle at a time Soba noodle making is completed He has been working for more than 20 years
Maeda-san from Ehime The president used to work at a Japanese restaurant.
He used to be a head chef at a Japanese restaurant. I met him there. I was invited. The owner comes home from shopping Preparing Tsumami for Sashimi Owner cuts sashimi (Owner) Kaiseki cuisine for 10 years (Staff) In the form of an apprenticeship? (Owner) Yes, yes. (Shopkeeper) I’ve been going there for 10 years since I got out of college Today’s sashimi is
Squid sashimi Wrapped and ready to serve There’s hardly any profit.
As for the fish I think it’s good if the customers leave with a smile on their face.
I’m happy if they leave with a smile. I don’t know about you.
There’s too much on the menu. I don’t like it And some of the customers get angry. (Staff) You don’t reduce it too much?
(Staff) You don’t reduce it too much or anything like that? No, I don’t. Well, it’s always been this amount since my father’s generation. I’ve increased it a lot, but
but I’m trying to increase it a lot. And as for the fish And we serve different fish every day. And as for the miso stew You can change the kind of noodle, or the noodle You can’t decide which one to eat.
It’s so hard to decide which one to eat. So many things to choose from
you want to come back next time. You have customers who want to come back
I mean, you have customers And the younger ones I’m going to serve you a pork bowl or a big cutlet. Well, it’s like you’re lost in a lot of things. And the next time you come back, you’re going to want to eat this. I want to make people think
I want to make it a restaurant Fried bean curd to put in kishimen set meal Ingredients are ready Finished noodles ready for the kitchen Sweeping and cleaning Wiping tables Wipe down menus thoroughly The tables in the tatami room are also
carefully wiped clean The proprietress arranges flowers at the entrance
arranging flowers at the entrance 10:25
Customers start to line up Preparing tempura batter To avoid lumps
Mix thoroughly and strain through a colander. Batter is ready Okoze used for fish set meal This is the flounder fillet boiled and This is one fish and Squid sashimi and Kishimen with rice It’s flounder.
There are several kinds. I’m not so sure.
This kind of flounder is thicker than the other kind. It’s very satisfying to eat Boiled Ishigurei Flounder Coating okoze with potato starch Deep fried okoze is coated with potato starch and deep fried.
and served with homemade sauce. Okoze deep fried and prepared Okoze is fried twice to make it crispy.
fried twice to make it crispy Okoze is deep fried in preparation for opening Pork cutlet served on top of a bowl of rice, etc.
Pork Pork is used between shoulder loin and loin
About 160 grams is used per piece Pounding to soften Cut striations carefully Salt and pepper Garlic powder Pork preparation complete Fruits cut Fruits are placed on a plate and prepared Getting ready to open
Warming aka-tsuyu (red soy sauce) I think I’ve had enough of this
（I’ve got to put it on the fire. I can’t keep up the pace before it boils over. Miso stew sauce is also
Preparing for opening Miso Sauce for Miso Cutlets Noodles begin to boil for opening Noodles are boiled for about 20 minutes
Starts boiling for opening time. Parking lot
About 20 cars in front of the restaurant Business hours
11:00-14:00
17:00-20:45
Order stop 20:00 Miso nikomi set meal 1200yen
Miso-nikomi with egg 980yen Kama-age kishimen 1050 yen
Pork and egg rice bowl 1050yen Kishimen set meal: 890 yen
Soba set meal 960yen Gomoku Kishimen set meal: 1,340 yen
with daily side dish A la carte menu
Zaru soba 930yen Molokheiya, Dattan-soba
Shrimp grated heya 1,500yen Mouthfuls
Kakiage (large) 820 yen　 Chicken miso katsu set meal: 1,280 yen
Fried oyster set meal: 1,490 yen Pork and egg rice bowl 1050 yen
Fish set meal 1650 yen Anago tempura rice bowl 1,200 yen
Anago tempura 780yen Shirasu donburi 1050yen
Shirasu with grated radish 460yen Tsukemen (noodles) set meal with gravy: 1,500 yen
Single item 1280yen Various ways to eat Kama-yaki (grilled yellowtail kama) 1,200 yen
Grilled yellowtail kama/kabuto-yaki 1000yen Dashimaki Tamago
available in the restaurant for 380 yen A different kind of Miso Stew
Miso-nikomi with “kojiki ochashi” (powder omission) Miso Stew with Kishime
Szechuan style spicy miso stew 180yen Seasonal delicacies
Toriten (about 6 pieces) 560yen Shiitake mushroom tempura 480 yen
Oden 560yen Sample of various menus in the store Today’s set meal
Boiled flounder or Miso katsu (pork cutlet) Today’s available
Special fish set meal Limited quantity Just before opening
Line up in front of the restaurant grows. Store opens at 11:00 Guided tours begin one after another Soon after opening
Most of the tables are filled 2 people come to the restaurant Hot tea in a kyusu
Hot tea Curry Soba Set Meal
Order “Gomoku Kishimen Proprietress manages the order Making Gomoku Kishimen
Preparing ingredients in a small pot Eggs Pour dipping sauce over noodles Plenty of ingredients!
Gomoku Kishimen is ready! Gomoku Kishimen Thank you for your patience.
Here is “Gomoku Kishimen Hot kishimen noodles
Sip it all at once Soba noodle is boiled in cold water.
Once boiled, it is cooled in cold water. Pour hot curry sauce over soba Becomes curry soba set meal Making Miso Stewed Udon Noodles
Boiled udon noodles are put into miso sauce Green onion kamaboko Eggs Miso stew set meal is completed Miso Stewed Set Meal with Powdered Ochiri
Order with rice cake comes in Preparing udon noodles with koarashi
Measuring noodles for one person in a bowl　 Flour is applied to udon noodles Powdered noodles
into miso soup as it is.　 Miso soup and noodles are mixed well
with miso soup Egg Miso Stewed Set Meal with Rice Cake
Miso stew set meal is completed 2 people come to the restaurant Pork and egg bowl with mini kishimen noodles
and soba set meal Hot mini kishimen Make a bowl of rice topped with pork and egg Stewed tsuyu
simmered with egg Discard excess tsuyu Tossed with a soft-boiled egg
The delicious taste of pork and dashi broth is irresistible! Making Miso Katsu
Coat pork with bread crumbs and deep fry Cut the fried pork cutlet into bite-sized pieces
cut into bite-sized pieces Pour miso sauce over the cutlet Pour red sauce over hot soba noodles Topped with fried bean curd, chikuwa
topped with wakame seaweed Serving rice in a bowl Soba set meal with daily side dish
Soba Set Meal with Miso Katsu Excuse me.
Soba set meal with miso pork cutlet. Fish set meal
Boiled flatfish, sashimi of squid Deep-fried okoze with homemade sauce
served with homemade sauce Deep fried Okoze Here it is!
Deep fried okoze. Enjoying a luxurious fish set meal (Staff) Do you two come here often?
often come here? I think this is the second time. (Staff) What’s the attraction of a three-cornered house?
Where is it? I think it’s the fish set meal. I wonder if there are many menus Delicious. Making Ankake Kishimen
Put ingredients in a pot sauce made with red bean paste Thickening with potato starch dissolved in water Kishimen noodles with starchy sauce The thick bean-jam paste is mixed with
thick red bean paste is mixed with kishimen noodles! A pot of miso nikomi is set on the stove.
Miso-nikomi pot is set on the stove Green onion Kamaboko (fish paste) Eggs Miso nikomi udon noodles are ready Miso Katsu set meal is made Deep fry pork cutlet Cut into bite-size pieces Miso katsu set meal Miso katsu set meal is completed
Nagoya-meshi with unusual udon salad Top pork cutlet served on top of a bowl of rice beaten egg Make omelet with thick dipping sauce. red miso soup Discard excess sauce Top katsudon is ready Fried oysters Fresh oysters
Fresh and excellent fried oysters Fried oyster set meal With mini kishimen
Fried oyster set meal Make a single kishimen red miso soup Kishimen with toppings is completed Make kakiage (deep fried fish cake) Add tempura batter Put into mold and deep fry Sprinkle with shrimp A hearty kakiage is completed Boiled buckwheat noodles
Once boiled, the noodles are cooled in cold water. Grated radish and green onion Put a big kakiage on top
Big volume of kakiage! Kakiage Soba Today’s boiled dish Braised sea bream Lunch time
Braised sea bream is sold out Oyako miso nikomi
Customers with large bowl of noodles Steam rises Kishimen set meal
Miso katsu is made from miso Kishimen Teishoku Kishimen set meal. More than you ordered, sir.
Is that correct? Sprinkle shichimi (seven spices) on the table Mochi-chiri kishimen
Sip it all at once. Every month or two
Once in a month or two Good soup stock I still want to eat kishimen Udon noodles There’s an udon shop around there. Or you can have kishimen or something. Good value for money Because it’s delicious When you come to Sankakuya, you can’t miss “Kishimen”.
you can’t miss “Kishimen”! 11:46 The maximum number of visitors to the store is 550! 300 people came to the store at lunchtime alone.
Orders never stop lining up at the counter. Oyster Fry Teisho Ankake Ichicho Kishimen alone
Hot Iccho. Grilled mebaru with salt Making fish set meal Deep fry okoze Pour homemade sauce on it Okoze fried fish is ready Mini kishimen noodles Boiled flatfish Fish set meal complete Oyster set meal completed Gomoku kishimen noodles made Boiled noodles are dipped in sauce.
once through dipping sauce Gomoku Kishimen is ready Slips are lined up 12:15 Family of 5 visits Kishimen single dish Pouring hot red sauce Kamaboko (fish cake), fried bean curd, wakame seaweed Finished Kishimen Thank you for your patience.
Kishimen single customer Kama-age Kishimen You can taste the aroma of wheat.
Kama-age Kishimen is completed Here it is!
Kama-age kishimen is ready. Make kakiage kishimen Pour dipping sauce pouring soy sauce over rice sesame seeds Kakiage kishimen set meal is completed Kakiage kishimen Kishimen is placed on a small plate
Shrimp kakiage is served on a small plate! Tempura Tempura Make tenzaru After soaking soba noodles in cold water
and serve it on a colander. Laver Prepare zaru-tsuyu Tempura soba Enjoying a meal with family Making Kamikatsu-don (top cutlet served on top of a bowl of rice) Put fried pork cutlet on top of rice
on top of rice Pour tsuyu-tamago (egg) over rice Top katsudon with soup is ready Make Kishimen with starchy sauce
Thicken with potato starch Pour the thickened bean jam
over kishimen noodles Ankake Kishimen is done. Making Kishimen with egg Mix tsuyu with kishimen Pouring sauce over kishimen
Pour tamago tsuyu over kishimen Kamaboko (fish paste), fu
wakame seaweed topping Seaweed Shrimp tempura Okoze fried fish sold out
Changed to boiled mebaru Clean up dishes on the table Sorry for the delay.
Sorry to keep you waiting. Kishimen Set Meal 5 people come to the restaurant Making deluxe miso stew Deluxe miso stew This is deluxe
Powdered miso soup A huge amount! The kids are so excited by the huge amount of deluxe Miso Stewed Udon
The children are very excited, Tempura Kishimen set meal Tempura Kishimen Set Meal Excuse me.
Anago tendon customer Excuse me from behind 11:49 Making grated Ebi Shikishimen pour aka-tsuyu (red soy sauce) large leaves Grated radish sesame seeds Seaweed Shrimp, nori, shiso leaves, etc.
Tempura toppings Ebi oroshiki shimen Flounder boiled and seasoned is changed
Menu change Miso Stewed Flounder Set Meal. Molokheiya noodle soup Shrimp grated heya First time customer
Tasting rare molokheiya noodle Nutritious and firm noodles!
Dattan Zaru soba Hot Nyumen I am… a top pork cutlet served on top of a bowl of rice That’s all I do. Volume. Boil udon Make Gomoku Udon
Put plenty of various kinds of ingredients Udon noodles with various ingredients Big bowl of Kishimen Tempura Kishimen set meal complete Tempura on rice
Tempura on rice A big bowl of kishimen
in one gulp About the second or third time. It’s good, and there’s a lot of it. And the atmosphere of this restaurant It’s so nice. It has an old-fashioned feel to it. It’s nice. mini kishimen Mini Katsu-don 13:43 The seating area continues to be full Fried chicken Soba set meal Excuse me.
Thank you for your patience. Ladies and gentlemen
I hope you’re all here. Kakiage Soba Make asari kishimen noodles Using the finished dipping sauce, boil udon noodles once
Udon noodles are boiled once Pour the dipping sauce into a bowl… The asari clam soup is excellent!
Asari kishimen noodles are done! 14:00Lunch session ends Preparation in progress Actual food Miso stew set meal. I’ll take the lid off, sir. Miso stew set meal 1200yen Miso nikomi is one of the most popular menu.
one of the most popular menu. Thick udon noodles soaked in miso sauce
miso sauce is soaked into the thick udon noodles… The noodles are so good! Miso soup with excellent flavor of soup stock Miso Soup with a rich flavor of dashi broth
Egg yolk is cracked and blended into miso soup. Mellow egg yolk
with rich miso sauce. Shiitake mushrooms, chicken, and other ingredients Tenkasu (fish cake) Miso Soup with full of flavor
Miso sauce is poured over white rice. Miso soup soaked rice in miso sauce
miso soup is also excellent! The taste of soup stock and miso is delicious!
The rich Nagoya Meji is unbearable…. Real taste of food Top pork cutlet served on top of a bowl of rice 1160 yen With mini kishimen Made with our original manufacturing method that has been passed down for many years
Mochi-mochi noodle with pull texture is irresistible! With green onions on the side. Flat noodle is excellent for slurping! Soft and fluffy egg is bound with a
with a soft and fluffy egg. Thick Tonkatsu (pork cutlet) carefully prepared
The thick cutlet is very satisfying! Half-boiled egg soaked in soup stock and served with white rice
and white rice go well with each other! Good taste, very tasty! I also get pickles The soup is full of seafood flavor and soup stock.
The soup is full of seafood flavor and has a relaxing taste. A delicious meal! Basically, we have a lot of them. All of them That’s my father. He said, “Fill him up.
and let him go home, he said. I’ve got my heart set on it. Prices have gone up.
Material costs are getting higher. If you save money in different places I thought, “I can give my customers
I thought I could give them something good. That’s about right. Inheriting the thoughts of his predecessor, he offers a full meal!
We caught up with “Sankaku-ya-san”! Komagata-cho, Toyohashi-shi, Aichi
Azumino Soba, Segawa Isobe Branch The main store, “Udon-soba Restaurant Segawa” was established in 1914. Isobe Branch” also belongs to Segawa group. Udon noodles weighing more than 5 kilograms are also available. 8:03
Started to adhere closely Shopkeeper Nabeta Muro-aji, Soda bonito for soup stock Three years after taking over the family business
Son of the second generation (32 years old) Carefully removes lye from the water I trained at an udon shop in Higashiyama-ku, Kyoto.
And then I came back. I was an office worker until then.
I was a businessman until then. straining the broth the most. With this (ichiban-dashi)
White soup stock is combined with this soup stock. Sugar Like mixing white soy sauce with sugar or something.
and seasoning it. Mirin (sweet sake) White Soy Sauce Ichiban Dashi Completion of white soup Two kinds of tamari soy sauce blended Mirin (sweet sake) Sake Make red sauce add white granulated sugar Add soy sauce, sake, mirin Strain soup stock for aka-tsuyu Finish making aka-tsuyu Sugar Add soy sauce and mirin add soy sauce and mirin to rice bowl soup Make a bowl of tendon soup Add soy sauce and mirin Let it simmer for a minute, then it is done. Aka-tsuyu is used for “Kake-udon” or
udon noodle. Shiro-tsuyu is used for Eggs and egg, Tempura udon, and so on.
and Tempura Udon. The middle soup stock is
Miso nikomi or Curry udon Udon noodle making Udon noodles are still water-added Salinity is the key It depends on the time of year.
It depends on the time of year, you know. If it’s summer, it’s very salty, and if it’s winter, it’s very light.
and in winter, it’s thin. Today (the saltiness) is about 7 degrees Udon dough is ready Udon dough is laid out for one day
to let it mature. This is the one I made yesterday. Udon noodles matured for a day （Udon dough is different from freshly made udon dough.)
Moistness is different Putting the udon dough just finished to sleep Tightening the aged udon dough Udon dough is beaten and stamped with feet Isn’t Segawa celebrating its 110th anniversary this year? Segawa’s head office is. (Staff) (With the head office) Do you still have a connection with them?
(Owner) Of course! He’s the master who taught me various ways of doing business. If I need anything, I go to him.
I go to my master. I go to my master, and I go to my seniors. Segawa’s group has a lot of good people in it. Cutting Chinese cabbage Using Chinese cabbage we get from a nearby farmer
make homemade pickles green onion Green onion carefully rinsed in water Wrap them in newspaper and store them for later use.
wrapped in newspaper for storage Cooking rice Using locally grown rice Cooked rice is
Transferred to warming jar (Amount of rice to be cooked per day)
about 3 sho (about 1.5 cups) (amount of rice to be cooked 3 times, so about 3 squares) That’s about three squares. Oysters Shelled shrimp Preparing fried shrimp Bread crumbs batter Make deep-fried soaked eggplant Fried eggplant Cold soup stock split soup stock ginger Fried eggplant oil is drained Season eggplant Finish soaking eggplant in deep-fried soy sauce Fried chicken Filet cutlet Loin cutlet for lunch Tonkatsu is Lunch is loin Regular katsudon and katsunabe are
With filet cutlet The rest is normal The ones you eat are fried each time Prawns are also deep-fried to order according to the opening time
Udon noodle is boiled Clean up store Do the outside of the store as well Cleaning completed Cushions laid out 11:00 opening Opening hours
11:00-15:00
17:00-20:30
Closed on Monday On days with an 8, customers who spend more than 800 yen will receive
100yen gift certificate for customers who spend 800yen or more. Parking lot for 28 cars 10 tables Small table
1 table (large), 2 tables (small) Daily special lunch (with nikake) 900yen
Daily special lunch (with juwari soba) 1070 yen Shrimp curry udon 1380 yen
Gomoku Ankake 980 yen Tenju set (with nyake) 1410 yen
Miso stew 1000yen Zaru soba 800 yen
Kowari soba 1320 yen Tsuchigobo tempura udon 990 yen
Duck colander soba 1250yen Toyohashi curry udon noodles 830 yen
Toyohashi Curry Udon noodles with fried prawns 1200yen Toyohashi Curry Udon (large portion) 2680 yen
Toyohashi Curry Udon (with all the ingredients) 3880 yen Oyster stewed in miso 1520 yen Table-top seasoning
Soy sauce, Sauce, Ichimi, Ground sesame Ground sesame Customer arrives shortly after opening Two customers? Yes, please.
Take your seats as you like. Take tea and fried noodles to your seat Orders two daily lunch small bowl of rice Fried shrimp Udon noodles are boiled
once it is boiled in cold water Boil the noodles and heat up the bowl Udon noodles are drained and put into bowl Pour red sauce into bowl Spinach, fish paste Fried bean curd, pickled plum Many udon and soba noodles with umeboshi Shaved bonito flakes Hot udon noodles and fried prawns
daily lunch arrives Udon noodles are delicious It’s firm and tasty What do you always ask for?
is always something you ask for? I have a lot of lunches. Men come to the store Oyster stewed with miso lunch is ordered Segawa original blend miso Ichiban Dashi Dissolve miso Throw in udon noodles Oysters Green onion, Chinese cabbage Deep-fried tofu Kamaboko (fish paste) Oyster stewed with miso lunch 1250yen Oyster stewed with miso
Oysters stewed with miso. 4 customers have arrived Four hot udon noodles with daily bowl lunch Is that correct? please. Tempura of shiso leaves Nori Tempura Tempura conger eel Tempura sauce Rice in a bowl Tempura is fried Anago tendon is served Pour ten-tsuyu (soy sauce) over tempura Daily rice bowl lunch 900 yen Sorry for the delay.
It’s rice bowl lunch. Is that all you have ordered? Please take your time. Thick and firm udon noodles Tempura with sauce is delicious… One miso stew lunch with a small amount of rice One bowl of red udon noodles
is that correct? Make miso nikomi udon Pork and vegetables are added and simmered Miso stew lunch is ready Red udon noodles are made Half-boiled egg in red soup Potherb mustard, fish paste, pickled plum Add fried rice cake
Red oudon noodles are ready Thank you for your waiting…
Red udon noodles. Excuse me. There’s a rice cake in there. Eggs are included One sip of red udon broth… Spicy.
Spicy and tasty! Deep fried rice cake that is crispy outside and chewy inside.
It goes well with red otsuyu sauce. The spiciness is as spicy as it looks like.
I enjoy the spiciness as it looks Filet cutlet on onion Tossed with egg Put rice in a stacked box Pork Cutlet Stacked in a Stacked Box Pork cutlet stacked with pork cutlet, 1,350 yen Make tempura udon Shrimp Tempura is deep-fried to make the batter bloom Shrimp Seaweed Sweet Potato Eggplant Okura Tempura for tempura udon Large bowl of udon noodles
Served with fish paste, spinach, and pickled plums Large bowl of udon noodles with tempura
No.8. Here you go!
A big bowl of Tempura Udon. Yum-sou! Making Oyster Miso Stewed Udon Noodles Oysters Green onion, Chinese cabbage Deep-fried tofu Enoki mushrooms, carrots Fish paste, kamaboko Eggs Simmer with lid on Oysters simmered in soybean paste alone. Side pass Thank you for your patience. Oyster stew with miso arrives Excuse me Take your time. Noodles are chewy and chewy even when simmered
Chewy noodle that does not break Big oyster with thick meat Oyster’s plump texture and
and rich flavor in your mouth. Making Negitoro-don (Negitoro bowl) shredded nori Tuna Negitoro-don TORORO Red Soup Add cold soup stock Add fish paste, deep-fried tofu, spinach, pickled plum
to be arranged on a plate Negitoro-don set (kase soba) 1260 yen Nyake Udon Number 3 Pork cutlet bowl lunch Soba with cold water Zaru soba Lunch of pork cutlet served on top of a bowl of rice and zaru soba Lunch warm one, this is Mr.12 Thank you for waiting.
Here are the udon noodles for lunch! Udon and side dish with handmade small bowl
with a side dish and a small bowl of handmade food. Making udon noodles with tempura Turn beaten egg into soup stock Eggs are softly set Tempura is placed on top of udon Put tamago topping on top Put kamaboko, spinach and umeboshi on top.
and ume paste on top Udon noodles with tempura, 1100 yen Make Katsu-don (pork cutlet served on top of a bowl of rice) Loin cutlet is cut into pieces and put into a pot Deep fried and soaked eggplant for lunch Pork cutlet served on top of rice for lunch 980 yen Fried shrimp for daily lunch Lunch Udon Hot Flowers Put Hana Katsuo (dried bonito) on top Make udon noodles with egg Add beaten egg to boiling soup stock.
and pour beaten egg into it. Dried plum paste, fish paste, spinach Noodles, large Udon noodles with egg (large) 920 yen Thank you for your patience.
Udon noodles with egg and omelet (large portion) Cold tanuki soba noodles
One large bowl of noodles and One warm bowl of soba noodles with petit tendon lunch Is that okay? Boil a large bowl of soba Cold soup stock Tanuki Noodle Large Tanuki Noodles (Large) 770yen Tanuki Soba (large portion) 770yen
Tanuki soba is available now! Add green onions and mix all together Slippery buckwheat noodle with crunchy green onion.
crunchy green onion accents the smoothness of soba noodles. Soba koro lunch Toyohashi curry udon with fried prawns for one and One daily lunch juwari soba Oba paste Rice grated yam Udon Udon noodles with shiso paste Dissolve curry powder in first soup stock Potherb mustard, shiso leaves, fukujinzuke pickles Quail Udon noodles with shiso paste Toyohashi curry udon noodles with fried prawns, 1200 yen Lunch 10%. Thank you for your patience. Daily special lunch: JYUWARI-SOBA Please take your time. Sorry to keep you waiting…
Daily special lunch will be hot udon. Katsu-don lunch warm udon. Coming through, coming through Thank you for waiting.
Katsu-don (pork cutlet bowl) with udon noodles for lunch. Thank you for waiting Order 2 sets of handmade noodle sets It was very popular in Corona. I’m taking (orders) for the first time in a long time now Oya Teuchi Udon set 1450 yen
Noodle stick 210 yen I’m sorry~ I’ve put the instructions for making it inside. Please take your time.
Thank you. I’ll try to enjoy it. w 12:11 That’s the tendon lunch.
Number 12 Sorry to keep you waiting.
Warm udon noodles with tendon lunch. Thank you for waiting!
Bowl of rice topped with udon is served. Zaru soba (buckwheat noodle) by itself Anago-tendon (rice topped with conger eel) Cold udon lunch Udon hot without rice Miso lunch with rice large
Done. Miso Lunch 950yen
(Large bowl of rice is free) Here you go….
Miso-nikomi lunch with a big bowl of rice! Please take your time. Oh, that’s nice. Soba hot lunch Please put a flower on it. pour shavings make Toyohashi curry udon Mix curry powder into soup stock Bowl for Toyohashi Curry Udon Oba paste Rice cheese divided by yam Udon Fine curry Potherb mustard Oba, quail, Fukujinzuke Udon noodles with shiso paste Toyohashi curry No.4 Sticky noodles with curry.
Fresh taste of shiso leaves matches perfectly. Making “Kamo Zaru Soba” (Soba noodle with duck and colander) Green onion, duck meat Duck colander Kamo zaru soba 1250yen Working men come to the restaurant one after another Lunch of the day Three hot soba noodles.
and two zarusoba. please. Fried prawns are fried to order Side dish for daily lunch Serving udon noodles over rice Here you go!
Daily Lunch Udon is served Soba noodles with cold water Lunch colander Daily special lunch (Zaru soba) 1000yen Here you go!
Lunch Zarusoba is here! Excuse me, ma’am.
Please take your time. A hearty lunch is finished Heading to afternoon work with full of energy This lunch hot udon This is No.11 with Hana-katsuo (dried bonito) over it Daily special lunch (Kake Udon) 900yen 12:42 Zaru Katsuju Thank you for waiting!
Zaru Katsu Jyu Thank you very much. You must be the 7th person who has a big lunch. Katsu-don lunch zaru. Side pass Sorry to keep you waiting.
It’s going to be a heavenly lunch. Pork Cutlet Bowl Lunch, Zarusoba. Please take your time. Crispy on the outside, soft and juicy on the inside.
The taste of prawns fills your mouth. Udon noodles are smooth and chewy.
amber-colored soup stock is well mixed with udon noodles. The volume of a large bowl is amazing! Toyohashi Curry (large portion) 1030 yen Daily rice bowl lunch is
Anago (sea eel) today If it’s tomorrow
Kisu no Tendon (rice topped with tempura) and so on. Two different kinds of those things every day. Ingredients… ingredients… Surprisingly, everyone I don’t know how much they are paying for it. You already know, don’t you? I’m just saying that my clients are smarter than me. So, the ones who think, “Isn’t this a loss?” And the ones who think, “Isn’t this a loss? four or five times a month. That’s the way it has to be.
it will become normal. I’m losing money.
“Is this how it’s supposed to be?” you know. That kind of thing.
Well, a couple of times I don’t think of the numbers separately. Private businesses, you know.
They’re open 24/7. Even on my days off.
It’s like you’re working half the time. I mean, it’s not like work, it’s more like a practical thing. It’s not that hard for us.
we don’t have to work so hard. We’ve been doing it for a long time
It’s not that hard. I’m going to go have dinner while I study. You know, there are a lot of things like that. Like going to Kyushu to eat udon. I’m going to Hokkaido to eat udon… Day trip to W Leaving around 4:00 a.m. Came home around midnight And you’re at work the next day. I can’t give it to my customers. You have to know what you’re eating. Fried prawns Make bean paste potato starch Add potato starch dissolved in water Pour beaten egg into thickened soup stock Drain off water and put noodles into bowl. Pour thickened bean paste over the noodles Kamaboko (fish paste) Fried shrimp Ebi Ryujin 1050 Making Toyohashi Curry Udon Noodles Dissolve curry powder in first soup stock Rice cheese divided by yam Udon noodle served Pour curry on top potherb mustard Large leaves Fukujinzuke, quail Udon noodles with shiso paste Here you go.
Toyohashi Curry Udon. Toyohashi curry udon, 830 yen Udon noodles dressed with shiso paste
fresh flavor accent. Spicy aroma of curry broth intertwined with glutinous noodle is appetizing.
The spicy aroma of curry broth entwined with sticky noodle whets your appetite. Toyohashi Curry Udon Noodle
deliciously. First, I eat Curry Udon Crunchy texture and fresh aroma of
and fresh aroma of potherb mustard and shiso enhances the flavor of curry. Tororo rice” comes out from under the udon
You can enjoy new texture and taste. Curry with dashi broth and mild yam rice
exquisite match and delicious! One dish tastes twice as good as the other!
It was a luxurious taste! Making tendon Deep fry to make flowers bloom in the batter
Shrimp tempura Vegetables are fried one after another Rice Tempura fries one after another Tempura brightly arranged on top of rice Drizzle tempura sauce over rice to complete the dish Tendon 950 yen Tendon (bowl of rice topped with tempura) Sweet Potato Tempura with a hokuhokku texture and sweetness.
Sweet Potato Tempura Crispy batter, juicy inside.
Eggplant Tempura Shrimp Tempura Crispy batter and plump prawns.
The flavor fills your mouth with every bite! Established over 100 years ago
A close encounter with Sarashina, a long-established soba restaurant in Gifu Prefecture! 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, you must repeat it! It takes one hour to get here. From Mie Delicious! Tempura soba Uyuna Sweet fried bean curd is delicious. I’m already addicted to it. Gifu’s soul food, 800 cups a day on a good day.
Gifu’s soul food 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”, long-established soba restaurant 5:41 Owner: Mr. Mizuno, 62 years 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 removed from the dashi 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
from this time? (5:00 AM) Yes, I do. (Staff) What generation are you, Mizuno-san? I am the third generation The store started in 1928 It was in a place called Yanagigase at that time. Then it was burned down in the war, and we moved here.
and moved to this place. Take out the kelp. Putting a colander on a 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.
measure the amount of soup stock in a container and return to kettle Strain soup stock from the next pot flavor enhancer 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 one becomes sauce for hot dishes. Taste check Warm cooking broth.
strain it finely through a double layer of cloth Strain hot soup stock
into small portions Dashi broth is divided into small portions and cooled in cold water. Dashi broth for hot dishes is made Shaved shavings from the first batch of soup stock are used to make
Shaved shavings are used to make No.2 dashi for miso stew and other dishes. 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 portions Soup for chilled dishes is ready Soup stock. Preparation of dashi stock is completed Kettle is washed and cleaned up Hojicha (roasted tea) 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 chiller Tea preparation is completed 7:07 1st floor kitchen Prepared first thing in the morning
Kake soup stock for hot dishes Sugar Making broth for simmering fried fish
Making it sweet with plenty of sugar And thicker cold cooking broth
add a little more to taste fried tofu (Staff) Approximately how much do you make at one time?
do you make? Isn’t this about how much you fry? I’m dividing that into 5 equal parts.
and it’s divided into 5 equal parts. I’m frying that About 600 a day (Staff) About how many servings? Roughly (fry) 300 pieces or so. Roughly, I cook that twice in the morning. About 500-600 servings of fried
cook and prepare Looks like it’s not 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 the temperature. I’m usually busy in the summer. I’m usually busy in the summer time.
I’m usually busy in the summer time. When it’s hot, I can’t stop. On Saturdays and Sundays, there are
（There are a lot of customers on weekends. 30 to 40 minutes, then simmer. Deep fry after simmering
put into container second bag of deep fryer is also stewed Fried food is ready to be prepared Preparation of pickles Pickles ready Rice sharpened Set rice in rice cooker Prepare for noodle making Noodle making process 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 Taking dough out of 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.
to make buckwheat dough firm. 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. Cutting of buckwheat noodles is completed Finished soba noodles are carried to the kitchen on the first floor Elevator takes the buckwheat noodles 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 dish
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 Pour boiling water over komatsuna to heat it lightly Tighten with cold water Preparing tenkasu (Staff) About time (to fry).
What are you looking at? The color, the sound of the oil. Too much color. It’s going to get more color while it’s sitting there. So I fry it at about this point. By the time it cools down, it’s just
it’s about right. 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, and strong tasty Tsuyu are all available.
the one and only “Tanuki Soba” is made. Preparation of Tenkasu is completed 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 Menu list carefully wiped… Carefully wipes down each set of tables one by one Checking for hardened powder
Check if powder is not hardened Carefully check the door groove
Spray all the way to the door. Wipe with a mop and wipe with water
Cleaning is complete Chair is taken down Restocking disposable chopsticks Preparing table tea Tea ready Wiping acrylic plate Preparing tenkasu for cooking area Powdered wasabi Add water and knead Wasabi preparation complete Preparing fried wasabi
prepared in the kitchen Chill the vessels in cold water before opening Toppings such as green onions and wasabi
set in an easy-to-get position Wearing an apron
Put on the apron and get into it Soup, tenkasu, fried
Preparation of the cooking area is complete 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 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 for opening Soba noodles are checked for doneness and put in a colander Soba noodles are also tightened with cold water
Noodles are ready 10:22
Customers line up in front of the restaurant before opening Parking lot in front of the store
14 cars can be parked Parking lot behind the store
Parking lot for 8 cars　 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.
Mostly sharing seats There is also a tatami room
Six tables, seating 36 Chilled tanuki (regular) 680yen
(Large or W) 780 yen Miso-nikomi udon (ordinary) 840 yen
Nabayaki udon (ordinary) 840 yen Tamago donburi (bowl of rice topped with an egg) 680 yen
Kitsune-don and 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 ordered cold tanuki without looking at the menu. Orders for chilled tanuki come in one after another Soba is served in a bowl Negi, wasabi Deep-fried fish cooked sweetly Drizzled with sauce Sprinkle tenkasu on top Chilled tanuki (double) with 2 more fried pieces
It takes less than 5 minutes after opening. Cold tanuki are being ordered one after another.
The orders come in one after the other… Chilled tanuki Man in suit
Orders double cold tanuki Cold tanuki double. Wasabi mixed with tsuyu… Sipping buckwheat noodle with firm texture Tossed with tenkasu and green onion Boldly eat! Enjoying the dew… I eat up all of it! Enjoy Soba noodles in 10 minutes and leave the restaurant More than 90% of customers order chilled tanuki
Boil additional buckwheat noodles to make sure that the buckwheat noodle is not interrupted. The bowl is kept chilled as well. Oyako-don Same as above.
Two large fries 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
Serving buckwheat noodles in a bowl without using a scale Put fried bean curd on top and pour dipping sauce Top with tenkasu (fish cake) Yes, excuse me, please. Chilled 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 nun Small cup of chilled tanuki Here you go Making miso nikomi udon In a small pot, add ingredients and soup stock.
and dissolve miso in soup stock and simmer. Miso-nikomi udon is made with flat noodles
Miso nikomi udon noodles are made with flat noodles. Served hot with lid on Yes, excuse me, ma’am.
Thank you for your patience. Sprinkle shichimi on the table 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 again with hot water Drain off hot water thoroughly Pouring No.2 soup stock… Blend noodles and soup stock deep-fried tofu 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 Soba noodles, extra-large size, slurped with gusto Chilled tanuki (ordinary) Chilled tanuki (ordinary) Two Too many Cold soba noodles Cold barley Boiled noodles are cooled 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 soup) 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 ordinary and small 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 rice with soy sauce and yakuyaku. (Staff) Do you come here often? I come here for an hour. from Mie Prefecture (Staff) How do you like the taste? Delicious! It’s an hour’s drive to come here. Zaru (ordinary)
A dish where you can enjoy the smoothness of soba noodles. Yummy! You can order extra Tenkasu with a cup of soup.
You can order extra with one cup Chilled tanuki (small) Hot soba noodles Finish by pouring warm soup stock over it 1 double cup of chilled tanuki 2 cups of chilled tanuki
One double serving Udon Udon and Soba noodles half in a bowl Udon and Soba noodles in a bowl Cold tanuki (double portion) Chilled tanuki (1 cup) Make oyakodon Chicken Preparation of Sawan Rice Eggs Oyako-don (Staff) Sarashina-san, do you come here often? But it’s not very busy. I’m going to have lunch a little early.
when you can come… (Staff) What is Sarashina-san’s charm?
what is it about Sarashina-san? 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 sabi Yes, sorry.
This one is without rust. Normal Here is the combined total Sobayu I’ll leave it here Sobayu to finish off the meal
All 3 of us 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
Big prawns sticking out of the bowl is very satisfying. Tempura soba topped with hot dipping sauce 3 people come to the store
3 orders of chilled tanuki (ordinary) Yes, excuse me.
Three orders of cold tanuki. 2 cups of chilled tanuki large and 2 cups of chilled tanuki ordinary Yes, excuse me.
Double. I got it.
Thank you. real food Tempura soba (ordinary) 840yen Big prawn tempura is on the center of Tempura Soba.
Tempura Soba Homemade buckwheat noodle is a little thicker than other buckwheat noodles. Komatsuna (Japanese mustard spinach) Ebi-ten batter is also good 11:46
The line outside the restaurant never stops Inside of the restaurant is full Cold tanuki large, 2 cups in a row 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 It has been a long time coming, but here it is… yam egg yolk Yamakake soba 1 male
Ordering a large bowl of cold tanuki Large portion First a bite of fried Sprinkle a dash of flavor Eating quickly… Eaten up in 5 minutes 12:06 Combination of Udon and Soba
Udon noodles and soba noodles A combination of two kinds 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 is already
I’m totally addicted to it. Oyakodon, a bowl of rice topped with chicken and eggs Chicken Oyako-don (chicken and egg on rice) 780yen Oyako-don made with strong flavorful soup stock.
The aroma of half-boiled egg and dashi broth 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 Actual meal of chilled tanuki Cold tanuki (ordinary) 680yen
Sarashina’s most popular dish The more you chew, the more flavorful deep-fried and
and crispy and savory tenkasu is the best. Chewy and thick buckwheat noodles
with thick and chewy soba noodles. Thick and chewy buckwheat noodles with thick sauce.
No wonder it is so popular. Soba 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.
matches the sweet sauce perfectly. 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… A blend of hojicha and barley tea
on the table makes me feel warm on a hot day. Thank you for the food! A rush of customers for the bomb-served chilled tanuki soba! The best soul food in Gifu is awesome!

0:00　名古屋）やぶ福 エスカ店
地図　https://maps.app.goo.gl/JjYPDMPUwzQtgMJU9
住所　愛知県名古屋市中村区椿町６−９
URL　https://youtu.be/dnXA1FSFeec

25:57　あま）三ツ角屋
地図　https://maps.app.goo.gl/EbFpstM3imHCmoVe6
住所　愛知県あま市七宝町鷹居６丁目８９
URL　https://youtu.be/Qgn-HYuX6Eg

1:11:55　豊橋）安曇野そば 勢川 磯辺店
地図　https://maps.app.goo.gl/1VsN59iqNRYcpzzr5
住所　愛知県豊橋市駒形町下田９２−２
URL　https://youtu.be/RlmKGIRIeTU

1:53:44　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

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります

#うどん #そば #天ぷら #カツ丼