The Beautiful Daughter Leading Her Father’s Udon Shop: A Day in Her Life うどん 美人 ごだいさん

The Beautiful Daughter Leading Her Father’s Udon Shop: A Day in Her Life うどん 美人 ごだいさん

“Handmade Udon Godaisan” in Gifu Prefecture. Things are moving quickly as preparations begin. Mr. Takeuchi, the owner. His daughter Anon works alongside him. The two began working together more than five years ago. It all started when Anon began working part-time
at the ramen shop her father had opened. “I started working when I was in high school.” “It probably started with my dad saying,” “Like, “Can you help me out?”” “I also really love ramen.” “”I wish I could have ramen as a staff meal.”
That’s how it all started.” Anon started working part-time at a ramen shop. These days, she spends her days making udon noodles. She learns a lot from Mr. Takeuchi every day. Preparing seasoned rice. Anon is always positive and has a straightforward personality. Her never-give-up spirit comes from her dad. “That’s enough.” “There, it’s done.” A warm aroma drifts through the kitchen. Cook it together with the rice, and it’ll be ready. Takeuchi currently runs three ramen restaurants
in Gifu Prefecture. And in 2025, he plans to open a udon restaurant,
which has been his lifelong dream. Time to start making udon. First, measure and finely shake the powder. Add salt water. This is a process called “early-stage mixing.” The measurement is done very delicately. Gradually add the salt water to the flour
and mix quickly with your fingers. By mixing the flour with water evenly,
the dough becomes more uniform and consistent. This is the process that Takeuchi is most particular about. “Hydration ratio” “The same goes for ramen.” “Rather than low hydration,
it is better to use medium hydration.” “I prefer high hydration over medium hydration.” “I think udon should have a high hydration ratio.” “I just want to be particular about that.” “Most udon dough has about 50% water.” “If the hydration goes above 50%,
it has to be made by hand, ” “not by machine.” “When using a mixer,
I think 55% water content is nearly impossible.” “What’s the most water flour can handle?
It depends on the type.” “I figure it out myself.” “I push the flour to its limit.” “I tested my favorite flour and hydration to the max.
Now, I use it in every batch.” “This will give it a fluffy, soft feel” “and chewy.” “I focused on three elements
firmness, chewiness, and softness.” “That’s why water content matters so much.” This task is completed here Anon takes over from here. This is the udon stomp Stepping on the dough gives it a unique chewiness. Making udon was completely different from ramen.
They had to start from scratch. Anon has worked hard with Mr. Takeuchi.
They’ve given it their all. “I’m really grateful” “I’m just happy we can do this together.” “I think we share a similar sense of style and sensibility.” “We share ideas with the same passion and energy.” “That is the happiest thing.” Take out the dough and shape it. This is the process of letting the dough mature. Form the dough into balls. Takeuchi developed his own udon noodle recipe. “I didn’t have anyone teach me that.” “What I used to do vaguely, I’m now doing with intention.” “I’m not sure if this is the right way.” “So from a true udon craftsman’s perspective,
I might be doing it the wrong way.” “I’m going to keep doing this.” “Just things like watching our customers every day,” “and exchanging ideas with the staff.” “I’m making small improvements every day, ” “thinking, “Maybe this is it.”” “That’s for the customers.
I believe we can provide great service.” Believe in yourself, but always ask questions. Takeuchi’s charm comes from his single-minded and uncompromising passion. “He always gives his best, no matter what.” “He doesn’t cut corners and
always approaches things seriously and earnestly.” “He puts passion into everything he does.” “That’s the coolest thing about my dad.” “I do worry that maybe
he should have a few more days to rest properly.” “My dad really enjoys what he’s doing.” “He always say, “I don’t think of it as work.”” “But I do get worried.” “I hope he gets to rest once in a while.” “I hope he looks after himself.” Kyushu-produced Japanese Black Beef. Now, let’s prepare the beef tendon stew for the meat udon. Simmer for a while. Slowly simmering it until it’s tender and falling apart. It’s shaping up really well. Taking it out and slicing it. It’s so tender and looks really tasty already. Some parts are tender enough to eat just like that. Some parts are so tender they fall apart even without pressure. Actually, we put that into the oden. This is the beef tendon used for the meat udon. When finished, it has such a rich finish. I can’t get enough of it Next comes the process of stretching the udon noodles. You can see the work being done from the road. The dough is rolled out smoothly
with elegant handling of the rolling pin. Amazingly, all the staff have mastered every single task. Some people stop and watch when they see Anon working. A man came to watch. He looks a bit surprised. He is watching with great interest. “Making udon is exciting.” “We want our customers to enjoy noodles
that are freshly made, cut, and boiled.” “I do it with that in mind.” “I don’t get nervous” “I’m happy when people watch” “People can tell we’re not just serving pre-made noodles.” “You can see us making and
cutting the udon right before your eyes.” “Watching us make the noodles makes people feel like,
“This is what I’m going to eat soon!”” “Feeling like that probably makes people really excited.” “In the beginning,
I practiced stretching this round dough.” “I kept practicing over and over
until I could roll it out evenly.” “I’ve only just recently been able to do it.” “I couldn’t do it at all.” “Instead of applying uneven force to the left and right.” “The key is to apply even pressure while working.” “By doing that,
you can make perfectly shaped udon noodles.” “We’re really particular about things like
how long each noodle is.” “We try to stretch them out
as long as we can without snapping.” “I make sure to handle the noodles carefully after cutting.” “When boiling, I support the noodles carefully
so they don’t stretch.” “I’m doing that carefully.” Boil the udon noodles. “When there’s about five minutes left,
the udon gets clearer.” “Since these were just put in,
the noodles still have a firm core.” “The characteristics of 55% water content is” “Transparency and elasticity” “Not only is it firm,
but its chewiness is on a whole different level.” The boiled noodles are very moist and chewy. Looks delicious! Dried sardines from Nagasaki Prefecture. This is the best food. “The soup base is definitely more of a western style.” “Like Nagasaki Prefecture.” “We also use dashi from Kochi Prefecture.” “I buy them in Nagasaki, Kochi, and Hiroshima.” salt. soy sauce. katsuobushi (dried bonito flakes). “The broth is also very important.” “Having the broth too strong isn’t ideal either.” “It’s important to get the concentration just right.” “We don’t use mirin for seasoning.” “Of course, I think using mirin is pretty common, but…” “I believe there are alternative methods as well.” “Dried sardines, mixed fish flakes,
and finishing with bonito flakes.” I want to bring out the flavors of all these ingredients. The sound of the soup dripping is very soothing. In addition, the selection of background music is also good. Mr.Takeuchi is a bundle of vitality He also makes his own udon noodles. He moves energetically “He’s definitely the best dad in the world.” “I admire him both for who he is and for how he works.” “He’s got many things he can do.” “There are countless great things about him.” “He always has a positive attitude.” “He gives me a lot to learn from.” 11:00 Today’s business finally begins. Anon is in charge of lifting the noodles. The smell of the broth really makes you hungry. Meat udon. Adding domestic black-haired Wagyu beef tendon on top. Meat udon is a very popular menu item. Beef tendon has a meltingly sweet and rich flavor. The noodles are chewy and smooth to the touch. It has a chewy texture and the broth sticks to it well. This is something I definitely want to try too
“tempura rice balls.” The rice and shrimp tempura go perfectly together. The orders keep coming in The visual of the meat udon is so good. Many orders come in. Tempura is being fried “kakiage”. Hot golden brown kakiage tempura. Place this on the udon. This is irresistible. Things are getting busier little by little. This is Maitake mushroom tempura udon. This also looks delicious. Chicken Tempura. It’s chunky and satisfying to eat. The freshly fried, juicy texture is the best. Topped with yam. This is an incredible selection. The volume of the kakiage is also great. Just looking at it makes me hungry Anon is also in charge of the hall. At Godaisan,
Every staff member can handle all the duties. In addition to cooking and serving customers All staff have mastered the preparation of udon noodles. They challenge themselves with noodle-making
from their very first day as part-timers. This creates an environment
where all staff have autonomy and can work proactively. This is Takeuchi’s policy
that has continued from his ramen shop days. Back to the kitchen. Suddenly, the tuna backbones appeared. This is a service for customers
who come between 14:00 and 17:00. It is being offered as a special opening celebration.
(*This is for a limited time only, for a while.) I had this too and I’m so happy! After the peak hours, Anon gets back to prepping again. Looking from the street,
you get a good view of Anon working. JKT) It’s a udon restaurant! JKT) Please check it out. Three male customers came into the store. Anon’s way of working has a strong pull on customers. With plenty of oden options,
it’s an ideal spot for a casual drink. This is awesome. “When I see customers enjoying their food,” “it really gives me a sense of fulfillment.” “I want more people to eat it.” “I want many people to understand how delicious it is.” “I hope this place becomes even more popular.” Anon takes the lead in running the shop. Her father, Mr. Takeuchi, is passionate about his work I asked Anon about their usual relationship. “Honestly, he’s just a really sweet dad.” “He’s just really kind, no matter what.” “We’ve never fought even once.” “I feel like I was allowed to grow up freely.” “We often just hang out at home, drinking and chatting.” “We drink and talk together really late into the night.” “We also talk about work.” “We chat about our hobbies too.” “We chat about all sorts of things.” “We show each other photos from trips we’ve been on.” I think Anon trusts Mr.Takeuchi
because she sees how seriously he takes his job. “I want my dad to always be healthy and well.” “I wish for him to remain unchanged,
always being the dad he is.” “I’m glad I was born into the Takeuchi family.” “I can say that with confidence.” “I truly believe that.” “I’m grateful.” “I really appreciate it.” “I have nothing but gratitude for her.” “Just being able to work together with her like this
makes everything feel so fulfilling.” That’s enough to make me happy. JKT) “Thank you very much for today.” “It was fun today” “It was a good day” “We are committed to making udon by genuine handcrafting.” “We’d love for you all to come meet us sometime.” Thank you very much for your cooperation!
Keep smiling every day!

[Handmade Udon Godai-san Google Maps]
https://maps.app.goo.gl/7mmrRHYbLwbmJpyUA

This time, we will introduce Godai-san, a hand-made udon restaurant located in Gifu City, Gifu Prefecture.
This is an authentic hand-made udon restaurant that opened in 2025.
The restaurant was opened by Takeuchi-san, who runs Ramen Sanjo.
In the kitchen, his beautiful and famous daughter Ayane makes the udon.
You must see the love between the two families.
Please watch until the end!

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【 手打うどん ごだいさん Googleマップ 】
https://maps.app.goo.gl/7mmrRHYbLwbmJpyUA

今回は岐阜県岐阜市にある手打うどんのお店「ごだいさん」さまを紹介します。
こちらは2025年にオープンした本格手打うどん店。
ラーメン三條を経営する竹内さんが開業したお店です。

厨房では美人で有名な娘の綾音さんがうどんを作ります。
二人の家族愛も必見。
ぜひ最後までご覧ください！

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