超絶天ぷらラッシュ！最高３００杯を華麗に売り捌く愛知一宮の天丼味噌煮込みうどん屋丨Japanese Good Old Diner

超絶天ぷらラッシュ！最高３００杯を華麗に売り捌く愛知一宮の天丼味噌煮込みうどん屋丨Japanese Good Old Diner

57 years in business! A traditional taste passed down through two generations
Aichi Prefecture “Nibori Udon Kaniya” Our signature miso-simmered udon comes in a variety of flavors and is absolutely delicious! The richness and firmness of the noodles
are hard to find anywhere else. It’s the classic miso-simmered udon. It’s a style that never disappoints. The shrimp is huge! Freshly fried tempura made with carefully selected ingredients and cooked to perfection! They also have a wide selection of cold dishes such as saru soba! The unforgettable miso-simmered dish is here!
A close look at a long-established udon restaurant that pays attention to every detail. Betsumei-cho, Ichinomiya-shi, Aichi Prefecture (From Nagoya)
Turn left at the Ryogo-cho intersection on National Route 22, then turn right at the Hamacho 6-chome intersection. (From Owari Ichinomiya Station)
Take the Meitetsu Bus bound for Konan Station and get off at “Hamacho 5-chome” or “Ryogo-cho.” Established in 1968
Nibori Udon Kaniya Committed to using the finest water and ingredients, this restaurant specializes in miso-simmered udon noodles made using traditional methods. A calm and elegant storefront and A high-ceilinged Japanese-style house with a warm wooden interior Second-generation owner, Mr. Kani Making the sauce White sugar Light soy sauce Dark soy sauce Mix with a few chopsticks. Staff: Have you been operating here for a long time? We moved here in 2000. Staff: When did you become the second generation? I started helping out when the current store opened in 2000. It’s been 12 years since my father (the first generation) retired at the age of 70. Staff: What kind of work did you do before that? I worked in sales at a trading company. 9:00
Employees arrive at work and begin noodle-making together. Making soba noodles
The ratio is 80% soba flour and 20% wheat flour. The origin is mostly specified, but We use two types of buckwheat flour, but the ratio varies. The kneaded dough is stretched using a special machine. Sprinkle flour and cut into noodles. The soba is complete. In the case of simmered udon, it turns out hard because it does not contain salt. Udon for simmering is also stretched using a machine and cut into noodle strands. Udon noodles for simmering Use a scale to divide into individual servings and line them up. Regular udon noodles are stretched using a rolling pin. Cut into noodle strands using a knife. Make broth using chicken bones from Okumikawa. The broth for the soup is a mixture of bonito, mackerel, and sardine flakes. Staff: Are the chicken bones used for miso stew? Yes, we use both, like a double broth. It’s only animal-based umami ingredients. Miso stew doesn’t use kelp,
so we use these ingredients instead for umami. Tamari soy sauce From the soybean components of tamari soy sauce It’s like getting plant-based umami components. Remove the scum. Make the soup stock. Strain the finished broth. Strain the chicken broth. Add tamari soy sauce. The sauce is ready. The second-generation proprietress arrives at work. Cutting white onions Staff: Is this mostly for miso-simmered udon? This is all for stewing, right? Cutting all the white onions for a day’s worth of miso stew at once. I had some coffee. The shop owner went out to buy some ingredients. Peeling shrimp shells Removing the veins Make cuts Cut fried tofu Cook rice Staff: How much rice do you cook per day? Six shō on weekdays and eight shō on holidays. Transfer the cooked white rice Yam Arrange earthen pots and prepare ingredients for miso-simmered udon noodles. Four types of miso blended to form the base for miso simmered udon noodles.
White miso is used as a secret ingredient. The chicken used in the stew is Kinso chicken. Carefully cleaning the restaurant. Tatami room, tables, counter
45 seats total Miso-simmered udon 1,200 yen Zaru soba 1,150 yen
Tempura soba (hot) 1,650 yen Tempura udon (cold) 1,650 yen Service menu Miso-simmered udon + mini tempura donburi 1,700 yen
Tempura donburi (with pickles and red miso soup) 1,700 yen Braised pork 450 yen Weekdays only (limited to 10 servings per day)
Spicy garlic stew 1,400 yen Extra spicy stew 1,350 yen Table condiments: Shichimi (seven-spice pepper) Parking: 8 spaces in front of the store 5 spaces across the alley 11 spaces along the road Business hours
Lunch 11:00 AM to 2:30 PM (last order at 2:00 PM)
Night 5:00 PM to 10:30 PM (last order at 10:00 PM) Closed every Wednesday and the third Tuesday of each month 11:00 Opening Customers start coming in right after opening. An order for miso-simmered udon noodles comes in. Light the stove and add the special sauce. Add the ingredients according to each order. Add the udon noodles for simmering. The size of the earthen pot changes for one and a half servings. enoki mushrooms kamaboko Fry tempura using a copper pot Use a mixture of soybean oil and sesame oil Place the fried tempura on a plate Egg Miso-simmered udon noodles with egg and mushrooms (enoki and shiitake) Miso-simmered udon noodles with tempura and one and a half servings of simmered meat Rice for mini tempura donburi Mini tempura donburi from the service menu It’s been a while since I’ve been here. I think I came here a few times when it was along the road before. But I still come here often since it moved. Staff: Is it delicious? The taste is still the same and delicious! The man at the table is reading a newspaper
and eating pickles while waiting for his other dishes. Making chicken fried with seaweed Coat chicken with batter, wrap with seaweed, and fry Chicken fried with seaweed The chicken fried with seaweed that was ordered is brought to the table. A dish combining juicy fried chicken and the flavor of the sea. Make sesame sauce for the udon noodles. Rinse the cooked udon noodles in cold water. Continue to soak in ice water Udon noodles with sesame sauce (soft) Top with seaweed and it’s ready to serve. Udon noodles with sesame sauce Enjoy two types of sauce: one with a rich sesame flavor
and one with a strong bonito flavor. To make it easy to understand what was ordered,
color-coded cards are placed according to type. Staff: Is the owner in charge of frying? Basically, no one else can do it except me.　 I just do what I can. When I’m not busy, I help out with other things. (Frying) looks easy, but there’s a lot to it. (Staff) Do you change the oil temperature depending on the ingredients? For vegetables, it has to be lower than 170-180 degrees Celsius. We don’t keep it at a constant 180 degrees. It requires extra skill. They use the same technique as tempura restaurants. Tendon (with pickles and red miso soup) Miso-simmered udon noodles Miso-simmered udon noodles with chicken Order for zaru soba noodles Boil the soba noodles. Pour the soba broth into a container. Rinse the boiled soba noodles in water and then in ice water. Once the noodles are thoroughly chilled in ice water, place them in a colander. Place nori seaweed on top. Zaru soba + mini tempura donburi This is my first time. I’ve had it dozens of times. My parents’ house is nearby. Staff: What’s the appeal of Kaniya? Isn’t it miso-simmered udon? The soup is thick and the noodles are firm, which you don’t find at other places. Also, the pickles are delicious! Mochi Miso-simmered udon noodles with mochi Miso-simmered udon noodles with egg Miso-simmered udon with chicken and egg Miso-simmered udon
with everything (chicken and egg, mochi, mushrooms, tempura) Miso-simmered udon with chicken, one and a half servings Miso-simmered udon Miso simmered udon with chicken Miso simmered udon with tempura Fried tofu Zaru soba + mini tempura donburi Vegetable tempura Vegetable tempura ordered by the man at the table Tentsuyu sauce with grated daikon radish The carefully fried vegetable tempura is delicious! Zaru soba Staff: Have you been coming here for a long time? Since the previous store was here. Staff: So, about 20 to 30 years ago? I always order zaru soba. The soba noodles are thicker than regular soba. He slurps down his favorite zaru soba noodles in one go. He finishes off with tempura. 12:50
A male customer wearing a haori jacket enters the restaurant and orders miso nikomi udon. The miso nikomi udon he ordered is brought to the table. Two people filming a tasting scene “Fun Gourmet” video creator
Instagram, TikTok, YouTube @aichi gogo Staff: How does it taste? Delicious! It’s like classic miso-simmered udon. It’s just what you’d expect. In search of authentic miso nikomi udon
The restaurant is bustling with people Eight earthen pots are lined up and used to cook simultaneously A wide variety of menu items are available.
Kaniya’s miso-simmered udon noodles. Since each ingredient is different,
the chef cooks them while keeping an eye on when they are ready. Miso-simmered udon with egg Garlic Weekdays only (10 servings per day)
Miso-simmered udon noodles with garlic only Miso-simmered udon noodles Tenzaru Soba Two employees from the crab restaurant come in for lunch. Staff: What do you recommend? Miso-simmered udon noodles The pot is bubbling until it is served to the customer. Miso-simmered udon noodles with tempura The shrimp is huge! Making tempura udon noodles Soft-boiled egg Mushrooms and wild vegetables Tempura Tempura udon (cold) Ebi oroshi soba (cold) Kakuni Add more strained broth Add homemade soup to the pot Shiitake mushrooms Add homemade udon noodles. Place the boiled udon noodles in a bowl. Toro udon (hot) Tempura udon (hot) Eating Miso-simmered udon noodles with everything + mini tempura rice bowl set 2,600 yen Egg, chicken, mochi, mushrooms, and tempura
A luxurious miso-simmered udon noodle dish with plenty of toppings A firm and chewy texture
Homemade noodles infused with the flavor of the broth The batter is soaked in miso broth… The shrimp is so juicy and delicious… The mochi goes perfectly with the rich miso soup. Next, I had the mini tempura donburi that came with the set. The shrimp tempura had a crispy batter and a sweet and spicy sauce. You can taste the natural flavor of the ingredients.
The side dish of pickles is light and refreshing. Pour the soup, which is rich with the flavor of the ingredients,
over the rice to finish! This is delicious! Faithfully preserving traditional methods for 57 years,
the meticulously crafted flavor captures customers’ hearts! Nagoya specialty: Miso-simmered udon noodles at a renowned old-fashioned shop
“Nibori Udon Kaniya” was the place!

店名　かに屋
地図　https://maps.app.goo.gl/YMnSLiLHUVggGdDn7
住所　愛知県一宮市別明町３丁目１１−１

0:00 ダイジェスト　
1:13 本編

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

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