知られてなさすぎて客が来ない。２４歳女性店長が奮闘する朝７時開店の立ち食いそば屋のリアル丨Japanese Fast Food : Tachigui, stand-up noodle shops

知られてなさすぎて客が来ない。２４歳女性店長が奮闘する朝７時開店の立ち食いそば屋のリアル丨Japanese Fast Food : Tachigui, stand-up noodle shops

I’m 24 now. I’m going to open a soba restaurant here. How about running the shop here?
That’s what they said to me. I said, “Sure, why not?” A 24-year-old female manager struggles at a standing soba restaurant! Kakiage Kakiage, tempura
Everything is crispy! Delicious shungiku kakiage! Shungiku is delicious… It’s incredibly delicious! Curry rice bowl with aromatic spices! People can’t stop drinking the carefully prepared broth! Until 10:00 a.m.! Curry rice bowl and soba noodle breakfast set We are waiting for you with food that is absolutely delicious!
We look forward to seeing you! Come to Mikitei and you won’t regret it! A 24-year-old female manager works hard
at a standing soba restaurant near Nagoya Station. Tsubaki-cho, Nakamura-ku, Nagoya-shi, Aichi
3-minute walk from Taiko-dori Exit of Nagoya Station Prefectural Road 68, along Taiko-dori
Right next to Taiko Pedestrian Bridge Standing Soba and Udon
“Mitsuki-tei” A rare standing soba restaurant in the Nagoya area
Standing Soba Restaurant Owner-chef Katsura and
employees arrive for work. 5:32
Close-up begins. Machine capable of grinding flour into dough
and cutting it Checking the texture of the soba
and adjusting the machine Carefully selected buckwheat grains are ground in a stone mill inside the shop. Add freshly ground buckwheat flour Soba noodle making The ratio of buckwheat is for standing soba.
We ask the noodle maker to make it for us. The ratio is a trade secret. Staff: Mr. Katsura, have you been here since this restaurant opened? There are From the prototype stage This restaurant was established
From the planning stage Originally, I was a Western-style chef. It’s been about 13 years since I started my own business My career path has been a bit unusual It’s called new cooking techniques. It’s a genre of digital cooking that utilizes the latest cooking techniques. It’s a genre called digital cooking. It was about 25 years ago, I think. I’ve been practicing and researching it for a long time
and that’s how it came about. I was taught at a restaurant that received a Bib Gourmand award from Michelin. I was taught During the COVID-19 pandemic, I studied more about eel and now I’m finally satisfied with how I can grill eel
Now I mainly grill game meat Now I mainly work with game meat I buy directly from fishermen
and trade goods We use a little unusual ingredients and offer a course meal in the evening Mr. Katsura runs “Unagi Chaya Katsura” in Iwakura City
and helped launch Mikitei at the request of the owner. About 70 servings of soba noodles have been prepared.
The preparation is adjusted according to the weather. Staff: What prompted you to
start a standing soba noodle restaurant? Staff: Produce? It just so happened that a property suitable for a standing soba noodle shop became available near Nagoya Station. a property suitable for a standing soba noodle shop
came up, so I was asked if I wanted to do it there I thought I’d give it a try. That’s how it happened. Staff: Was it the owner who decided on standing-style soba? Originally, it was because of the size of the property. considering the number of seats standing soba noodles would be good. Besides, there aren’t any in Nagoya. Due to the characteristics of the noodle-making machine, it’s suitable for standing soba, The proposal was that standing soba would be good, and we worked together to create a standing soba restaurant
in the form it is today. Staff: I heard that you are developing the menu.
What kind of Staff: What kind of
are you particular about? Well, First, we want to keep the price as low as possible. Second, to use natural ingredients as much as possible without using chemical seasonings
is another thing we want to do. For example, with kakiage (fried vegetable fritters),
we are utilizing our experience in making prepared meals how to make them large so that people can eat a lot of vegetables
and how to keep the cost low
are also one of our specialties. I’ve been in the restaurant business for 30 years, so how to adapt to the changing times
is one of my main focuses. is the first thing, and by creating good products
and providing them can make our customers happy, and when they are happy,
we also become happy. I think that kind of win-win relationship
is important. I hope that standing-soba will take root in Nagoya standing soba noodles take root I hope it will become a culture
that people will come to love. Staff: What were some of the challenges you faced when starting Mikitei? Staff: Were there any particularly difficult moments? Getting up early in the morning. I have to be there by 5:50. Safe driving in the morning. I leave by 9:30 or 10:00. Next time I’ll go to the eel restaurant. Staff: How late do you work at night? Usually until around 10:00 p.m. Staff: You’re cutting into your sleep time…
Katsura: Yes, I am. Cutting onions. For meat udon and tempura. Cut into even widths. Onion cutting complete. Cut the chikuwa (fish cake) for chikuwa tempura in half Cut the pork belly for the meat udon noodles. Break it up and put it in the pot. Carefully selected mackerel, bonito,
urume, and sardine in a unique blend to make broth Pour the broth into the pot with the shredded pork belly Measure the amount of zaru (bamboo strainer) and add it. Sugar Combine the broth and the sauce
Make a warm sauce Put it in a thermos pot and the soup stock is ready. Check the salt concentration of the broth. Prepare the batter for tempura and Mix well to prevent lumps from forming. Vinegar Aosa (seaweed) and salt The tanuki batter is ready. Fry in oil to make tanuki Make curry
Measure the broth Ask the broth shop
for a special blend of curry powder Pour in the broth Simmer while dissolving the curry powder Chicken breast for curry Cut into bite-sized pieces Add to the curry from earlier Stir well and simmer thoroughly Cut the green onions Use the green part for the curry. Cut into large pieces. Add to the curry Add fried tofu
The curry is ready The distinctive flavor is the aroma of Japanese dashi stock. It comes through in the entire dish. and the spiciness is just right. The spiciness is adjusted to suit everyone’s taste. with a subtle hint of cardamom. It’s a slightly refined curry. Making soba soup
Pollen(buckwheat flour) Customers often ask if we have soba soup.
So We recently started making it. To meet customer requests
Prepare soba soup Transfer to a container and preparation is complete Prepare thinly sliced potatoes for the tempura batter
Prepare the ingredients for the tempura Prepare the ingredients for the tempura
Potatoes, garland chrysanthemum, red ginger, onions Prepare grated daikon radish Prepare cold water Tasting the soba noodles Check the boiling point Warm the soba noodles that have been cooled in cold water
in boiling water Pour in the broth and taste. Slurp up the freshly made soba noodles. Delicious! Satisfied with the results, he prepares to open the restaurant… 7:00 Opening time The restaurant has only counter seats
and can accommodate about 12 people. There is a ticket machine next to the entrance. Seiro soba (hot or cold) 490 yen
Niku seiro 640 yen Vegetable Tempura 150 yen
Red Ginger Tempura 150 yen Morning Set (Half Soba + Curry Rice Bowl) 550 yen
Lunch Set (Soba + Small Rice Bowl) 700 yen Summer limited grated radish dishes
Festival grated radish soba (cold) 750 yen Self-service Business Hours
7:00 AM to 3:00 PM Table Condiments
Chili pepper, salt, tempura sauce Furikake seasoning also available (yukari, okaka) Mitsuki-tei’s speciality: three-step soba
Freshly ground,freshly made, freshly boiled There is a mirror at the entrance
Please be careful not to bump into it as it faces the street Staff: (About the tempura) We put sweet potatoes in it.
There aren’t many, are there? The parts with sweet potatoes
are few, of course, but This tube is the key. Put the ingredients for the kakiage into the tube. Katsura-san invented
this tool for making tempura. The potato acts as the frame. so the air can escape. Carefully remove from the mold. Use white sesame oil, which has a light flavor. The shungiku kakiage is complete. Place the boiled soba noodles
in a strainer and rinse with cold water. Kaketsuyu Green onion wasabi Bukkake soba + shungiku kakiage 640 yen The tempura made with thinly sliced potatoes
is very filling! The crispy tempura is irresistible… The soba noodles, which have been tightened with cold water,
are thoroughly mixed with the rich sauce. The texture is superb! So delicious you could eat it all day long… An hour and a half after opening
The first customer arrives Curry seiro
An order for grated topping comes in. Prepare the grated topping and
curry. Drain well
and place on a bamboo strainer. Curry seiro with grated radish topping The curry with a rich broth
goes perfectly with the soba noodles… Add a touch of spice with chili powder The curry clings to the firm soba noodles
and is exquisite! Orders for buckwheat noodles with sauce and buckwheat noodles with soup come in. Warming the bowls with steam Green onions wasabi Thank you for waiting
Customer number 3, please come forward Bukkake soba (cold) and Hot soba noodles with broth.
Please take your chopsticks and spoon from here. The man who ordered the kake soba
First, he takes a sip of the piping hot broth… The flavor of the seafood broth
fills his mouth. The man with him
orders buckwheat noodles with sauce He slurps down the soba, which has a wonderful texture,
in one gulp. In less than five minutes
he finishes it in no time. He drinks the soup and finishes it all! Return the dishes
and leave the restaurant completely satisfied. Yes, have a nice day!
Thank you Red ginger tempura Prepare the condiments and soup Steamed buckwheat noodles (cold)
Red ginger fritters It’s incredibly delicious. Tempura, fried shrimp
Everything is crispy! Staff: Do you always order tempura? I’ll have tempura. Enjoying soba noodles with a big mouthful! This is only my second time here. The original owner (Mr. Katsura) had a restaurant in Iwakura,
and all the food there was delicious, so I heard it was newly opened, so I came today. The white-grilled eel at the eel restaurant run by Mr. Katsura
is a favorite among the customers. They grill it. It goes back to the freshly grilled state. Everyone says it’s incredibly
delicious. A man enters the restaurant He orders the morning set. Please take a seat and wait. Serving rice into a bowl Pouring curry Curry rice Thank you for waiting Morning set
Half soba noodles and curry rice bowl Thank you for waiting Morning set 550 yen
(half soba noodles (hot) + curry rice) The aroma of seafood broth
stimulates your morning appetite… The freshly made homemade soba noodles
are so flavorful, you can’t get enough… Delicious! Chicken, fried tofu, and green onions
are generously added to this special curry. The gentle umami of the broth and
the aroma of the spices are exquisite! Return the dishes with a big smile. Carrying a bag,
leave the restaurant. Store manager Okamoto (24 years old) arrives at work. (Staff) You’re the manager, right?
Okamoto) Yes, I am. This is the first store we’ve opened, so It’s more like an assignment than a transfer. “We’re going to open a soba restaurant here, so would you like to run the restaurant?”
That’s how they asked me, So I said, “Sure, let’s do it!”
That’s how I started. (Staff) You wanted to run a restaurant? More than that,
I had been working in the restaurant industry for a long time, I just wanted to give it a try. Staff)How old are you? I’m 24 now. Staff: You’re young. A man enters the store. Making the morning set Curry rice bowl Thank you for waiting
Please help yourself to chopsticks and a spoon Sprinkle plenty of spice on the curry Take a bite of the green onions mixed with curry. Scoop up a large spoonful with the spoon.
Enjoy the curry rice bowl. The spicy kick of the curry
goes well with the refreshing soba noodles! Alternate between the curry rice bowl and the soba noodles… Savoring every last drop of the broth, I finish it all! Return the dishes and leave the restaurant A man enters the restaurant Thank you for waiting. You are number 8, right? Chopsticks and spoons are ready at the counter. Order seiro soba. Add the condiments to the broth. Dip the soba noodles into the sauce… Take a big bite Eat quickly Until the last one
Enjoy every bite Return the empty bowl Thank you very much Finished everything neatly and left the restaurant! 10:33 Three men in suits enter the restaurant
They struggle to order at the ticket machine… Thank you We will call your number,
so please wait at your preferred seat. (Male) It’s crowded in the morning,
so it might be hard to get in. Employee: It’s pretty empty in the morning. Employee: Until 10:00 a.m.,
we have a morning set menu. Half soba noodles and curry rice. Man: My workplace is nearby. Man: It’s just right for breakfast, isn’t it? Staff: I heard you have experience in the food service industry. Staff) What kind of
experience do you have? Since I was in my second year of high school, at Pasta de Coco,
which is part of the CoCo Ichibanya chain, a restaurant famous in Nagoya for its spaghetti with sweet sauce. I’ve been working there for over five years. Coco Ichiban has pretty strict customer service standards, I’m learning about customer service and I thought that customer service was
a good fit for me, so that’s what I’m doing now. Making kakiage Curry seiro
Shungiku kakiage + tanuki topping (Man) I’m going ahead. Dip the soba lightly in the curry
and enjoy the flavor of the soba. Curry seiro soba, vegetable tempura Excuse me
Sorry to keep you waiting All three of us ordered curry seiro! Topping the curry with tanuki Lotus root Eggplant Assorted vegetable tempura We apologize for the wait. This is an assortment of local delicacies. Please enjoy your meal. Biting into the shungiku tempura The shungiku is delicious… He drinks the curry cleanly… Finished it all This man
also savored the curry until the very last bite… Finished it all! Returning the neatly cleaned bowl to the return counter (Man) Yes, it was delicious.
(Mr. Okamoto) I’m glad you enjoyed it! Thank you very much. Okamoto’s cheerful voice echoes throughout the restaurant. Less buckwheat noodles
One vegetable tempura included Less seiro
Two vegetable tempura in total. We will call you at this number.
Please wait at your preferred seat. Foreign tourists
2 people have arrived Thank you for waiting
You are number 10 Bukkake soba, vegetable tempura Pour the sauce on the table over the tempura. Using chopsticks, take a bite of soba… We’re sorry to keep you waiting.
You’re number 10, right? Seiro soba and vegetable tempura
Add toppings such as fried tofu and hot spring eggs Add grated radish and green onions to the sauce
Enjoy combining your own toppings Pick up the soba with chopsticks
Dip it in the sauce Add some wasabi… Enjoy soba in the Japanese standing style! Clean table and exit! They wipe the table clean and leave! Chicken tempura donburi with vegetable fritters. Thank you
We’ll call your number. Large serving of festival-style grated radish soba noodles
Tanuki, kitsune, meat, wakame seaweed, green onions Red ginger Hot spring egg Mountain vegetables grated wasabi Summer special!
Festival grated soba with lots of toppings is ready! (Man) Looks fun! It’s just like a festival.
It’s got all kinds of things mixed in, like soba noodles. Frying chicken karaage Cutting into bite-sized pieces Pour the sauce over it. Green onions. Thank you for waiting Table 12, please Vegetable tempura will be ready shortly.
Please wait a moment. The soba noodles are really dark… The soba is delicious!
It has soba flour in it. The man in front
drinks the soup and enjoys it. Leaving the restaurant completely satisfied! Before lunchtime The tempura is ready. The chicken tempura rice bowl for lunch is also
ready to be served. Check the salt concentration
to maintain the distinctive flavor. Two men enter the restaurant. Preparing festival-style grated radish soba noodles. Tanuki Meat simmered in kaeshi sauce Wild vegetables Hot spring egg Grated wasabi Thank you for waiting
It’s festival grated soba, isn’t it? Thank you Let’s eat Add a dash of chili pepper… Looks delicious… The texture is amazing! It’s so smooth and delicious! Mix the toppings well and enjoy! Finish it all neatly and return the dishes! We will call your number.
Please wait at your preferred location. Thank you for waiting.
You are number 15. Meat bowl Red ginger, green onions Thank you for waiting.
You are number 16. Chopsticks and spoon are here. 12:08 For warm seiro soba
Warm the soup Thank you
We look forward to seeing you again Thank you for waiting.
You are number 19, right? Two women enter the restaurant. Prepare cold ume grated soba. Grated daikon radish Daikon sprouts Ground ume Green onion, wasabi Grated and ume make it refreshing and delicious!
Chilled ume grated soba is complete. Thank you for waiting
Here’s another cold ume grated dish. Chikuwa tempura Enjoy the freshly fried chikuwa ten
on top of soba noodles… 12:18 Soba soup Making ume grated soba Ground ume Green onion Thank you for waiting
You’re number 22, right? One woman
Ordering ume grated soba and chicken tempura Mix the grated radish and ume into the sauce… Enjoy the refreshingly delicious
soba! Eat the chicken tempura Finish the noodles
Order soba soup Add the remaining sauce to the soba soup. Take a sip of the flavorful soba soup… Drink it all up
Clean plate! A man enters the restaurant. (Man) Could I have less rice, please? Is that for the curry rice bowl?
Understood! Thank you for waiting
You are number 23, right? I’ll have less rice, please.
Thank you Bukkake soba, curry rice bowl
Ordered vegetable tempura First, a sip of the soup… The texture is exquisite, and
the noodles go down so smoothly… (Mr. Okamoto) Thank you very much.
(Man) Thank you for the meal. One man enters the restaurant. Making cold tanuki soba with grated daikon radish Pouring plenty of tanuki sauce Grated Top with fried tofu and wasabi to complete Chilled grated radish soba noodles with fried chicken Thank you for waiting
Please help yourself to the chopsticks You can eat it quickly during the day. It’s cheap and delicious. This is my third or fourth time. I come here occasionally. The fried tofu is also delicious! Standing style
Enjoying delicious soba noodles! Thank you for the meal! Thank you very much!
We look forward to seeing you again! Leaving the restaurant completely satisfied! Staff) As a store manager, Staff) Are there any difficult things
or things that were hard for you? Of course,
it’s different from when I was a part-time worker, I started to feel a sense of responsibility for the store
and I realized that running a store is really difficult
. I didn’t think so when I was working part-time, but the products we offer to customers taste good and look good and not harm the customers in any way. We do everything, It’s just a matter of course that we
serve products Plus
sales and such have to be considered
I think I think it’s difficult. Staff: For customers who frequently visit your store, Staff) Is there anything you want to tell them? I can think of quite a few
people who come to mind, but Miki-tei is will be open,
but there’s no sign and no flyers If you happen to pass by, just say, “Hey, it’s open,” and drop in. probably didn’t come to Mikitei
so In that situation, try eating it and thought it was delicious
and came back again is a great encouragement I think it means that what we’ve been doing
wasn’t wrong. We’ll do our best to keep serving delicious soba
so that you’ll come back again. We hope you’ll keep coming back. We’re very grateful. I’m working part-time about three days a week right now. We’re looking for people to join us. Students or freelancers are welcome. Housewives or anyone else are welcome. We would love to have you. Everyone is really easy to talk to, so I think it will be a fun place to work part-time. If you like soba
or udon or if you’re near Meieki Station, please let me know if you’re interested. I’d love to hear from you. Please do. A standing soba noodle shop? The speed and taste I think it’s necessary. Everyone is cheerful and having fun
at work, I think that’s one of the good things about Mikitei. They make their own noodles
and come in before 6 in the morning to make dozens of servings every day and blend the broth to ensure it’s absolutely delicious
while waiting for our customers. Come to Mikitei, and you’ll never regret it!
I’m sure you’ll love it! We look forward to seeing you soon! We look forward to seeing you! A rare standing soba noodle shop near Nagoya Station
Mikitei, where we serve up energy to our customers!

店名　三希亭
地図　https://maps.app.goo.gl/hsAuCw4qTjNz2aNL7
住所　愛知県名古屋市中村区椿町１７−７

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うどんそば 東海 Udonsoba
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#立ち食いそば #天ぷら #名古屋グルメ