大行列！3分の命この道60年そば爺のつるつる江戸そばが大人気！ #愛知グルメ
Soba lasts 3 minutes Come every week At most, about 4 times a week I like everything. Everything is delicious. There are long lines on weekends This is Soba Grandpa. It’s getting crowded so you better come early. Soba old man’s aim Soba Grandpa 100 yen per ticket for children (first ticket only) Osamu Yoshimi (77)
Ignoring profitability the joy of being pleased From 3am, put the fire in the pot and prepare the soup stock. 3 types: mackerel, Soudagatsuo, Honkarebushi long-established company The same goes for buckwheat flour purchased from Tokyo. Heat it for about 20 minutes and strain the soup stock. ＞Why do you prepare soba so early in the
morning? I want to let the soba sit and ripen. The store opens at 11 a.m., so it will have to mature for 2 to 3 hours before then. Morning meal break Go to bed around 9pm I sleep for about 6 hours It becomes darker to amber color Check the time and color, and when the soup reaches its maximum, pull it out and add the barbs. Years of experience has taught me how to make the most delicious soba soup – amount and time of bonito flakes Add barb and milling So-called kakejiru.You can make various soups by adding it to this. Niban Dashi In terms of tea, it’s Nibancha, but in the industry it’s stupid dashi. Add a little more sugar – people in the Mikawa region like it sweet. I’m going to make soba noodles Buckwheat flour 8:2 wheat flour, so-called Nihachi soba If he makes it by hand, he sprinkles water on it and asks Miki-chan to do it. ＞Who is Miki-chan? I’m here Mixer aka Miki-chan Kukuri Soba old man kneads by hand This is hard work Can’t cut corners Thin but firm Water and powder are distributed evenly Creates a clean and transparent soba Born in Nishiura, Gamagori City Trained at a soba restaurant in Tokyo at age 18 Opened a soba restaurant “Shogetsuan” in Higashi Nakano, operating for over 30 years. Evicted due to dilapidated building I wish I could have a store where I could have a conversation with the customers. I started the store with the intention of continuing while I was healthy. Early 9 years It’s too early to quit because of your age There’s nothing to do other than soba noodles. Birthplace – sea and mountains – a hometown full of nature She opened a restaurant at the age of 68 so that people could eat soba from Tokyo in her hometown. I named him “Soba Grandpa” to make him more approachable. Continue working silently It will be glossier and firmer if you let it sit for a while and it will go down your throat better. 7:30am Taste soba and tsuyu can be presented with confidence take a nap for about an hour A rich land with sea and mountains Crowds of people line up even before the store opens Opens at 11am Remove rough fever and slime In the summer, add ice and rinse with ice water. Soba only lasts 3 minutes, so eat it right away. Nihachi Sarashina Soba Mori juice Duck soup: Warm soup made with duck loin cooked in buckwheat soup. “Taste comparison three-tiered duck bamboo steamer” Enjoy two flavors: regular mori soup and duck soup Both soups have different tastes and are delicious. Everyone is smiling This is what Soba Grandpa has been aiming for. Always 5 pieces It doesn’t work unless it’s cold water Just a water business Menu is here Taste comparison (duck, tempura, pork) is recommended Twice delicious at once Is your child an elementary school student? If so, 100 yen per piece 1 ticket only 100 yen Because I love children Children’s soba 100 yen I was surprised to be introduced by an acquaintance. Maximum 5 photos for children, 10 photos for adult women, 15 photos for men Freshly ground, freshly cooked, freshly boiled A soba grandpa with 60 years of experience will boil the noodles. Almost 60 years have passed since I entered Soba at the age of 18. Children’s first fee is 100 yen. Delicious Ignore profitability, the
joy of making you happy This is Soba Grandpa. It’s getting crowded so you better come early. Around 100 soba noodles in one day There is a physical limit because I prepare by myself. I want to keep it thin and long like soba noodles. Long without overdoing it 4th one: I come every week Soba Grandpa’s skill is good. Taste Comparison Kakiage Seiro Duck nanban Iso grated soba All-you-can-drink soba soup Delicious, good for beauty and health There are many beautiful female customers. Sharing the brightness makes me feel better After eating, I smelled the aroma of the soup stock and didn’t want to eat anything after that. After eating, I smelled the aroma of the soup stock and didn’t want to eat anything after that. Everything is delicious Now I come 1-2 times a week, at most I used to come 4 times a week. The soba is delicious and the tsuyu goes well too. Since it’s Sarashina soba, it’s easy to hear it in her throat. I want it to continue for a long time It will be a problem if it disappears After noon, there’s still a line outside A family that visits almost every week I ate 3 pieces I’m going to be the third generation here. Soba is delicious. Soba Grandpa is >cool I’ll make it big next time The second one won’t make it in time Still 10 years away Third generation Soba brother 1:00 p.m. The last soba was sold out. Even if you don’t make a profit, just a little bit is fine If the customers are happy and come again and again Ends today Because they choose this place, they naturally express their words
and behavior when they want to eat hearty and delicious food. Have fun for yourself and have fun for your customers too Make small talk and have fun going home It was delicious! “That’s OK After the part-time worker leaves, I clean every nook and cranny by myself. Take particular care with the pot. The soba pot is the heart. Without it, you can’t boil the soba noodles. Thank you for your hard work…I want to clean it up. If it’s dirty, nothing big will come out. A restaurant with a clean kitchen Serves hearty and delicious food 3:00 p.m. The day’s work is finally finished. Who came up with something so delicious? I want to hug you. I’m 77 years old. I’ll take another day off.
I’ll take Monday, Thursday, and Friday off. I hope I can live until I’m 100 years old Don’t overdo it, make it thin and long like soba noodles.
そば爺 よしみ 愛知県西尾市
蒲郡市西浦出身のご主人は18歳で東京のそば店で修業
東中野でそば処「松月庵」を開業。30数年営業し地元に戻り、なんと68歳でお客さんと会話のできる店がをとこの店を開業した。片田舎の集落で最初はお客さんもまばらだったが、徐々にファンが増え始め今では開店前から行列ができるほど！
毎朝3時から仕込むそば爺の1日に密着しその人気の秘密に迫ります。
■そば爺 よしみ 愛知県西尾市
〒444-0701 愛知県西尾市東幡豆町宮司４−１
https://g.co/kgs/VNnZRr8
インスタ
https://www.instagram.com/soba4_43/
■参考チャンネル
柴犬サブ&トラ猫ゆき Youtubeチャンネル
https://www.youtube.com/@sabu_miyako
二人で158歳！午前4時から働く夫婦が営む幻の昭和食堂
参道で37年美人母子の串カツ店 千代保稲荷
2024秋みやこ寿司二人で161歳夫婦
79歳福岡のスター「今屋のハンバーガー」
