店主のセンスが炸裂！４時間で２００杯の冷やしたぬき蕎麦を売り捌く蕎麦屋に密着。東海のそば店5選

店主のセンスが炸裂！４時間で２００杯の冷やしたぬき蕎麦を売り捌く蕎麦屋に密着。東海のそば店5選

Over 200 customers visit every day!
“Cold Tofu Heaven” I wasn’t interested in the local area, but when someone said, “There’s nothing in Gifu,” I felt kind of embarrassed. First, I’ll have you try some cold soba noodles in Gifu City. It would be great if we could create that kind of flow. A cup of tea that captivates customers, made with the shopkeeper’s heart and soul. Always titled “One Cup, One Soul” We put our heart and soul into it We’ve been doing this since we opened,
and we’ve been doing that since we first opened. and we want to keep doing that
and we want people to enjoy it. Putting my heart and soul into every bowl!
Gifu’s soul food: A close look at a specialty shop for chilled tanuki noodles Gifu City, Gifu Prefecture, Izumi-cho Nagara Bridge Street (National Route 256) Founded in 2021
Cold Tofu Heaven 7:48 Shopkeeper Hagiwara (41) Mr. Hagiwara, the second-generation owner of “Menjyo Horikawa,” established in 1979,
opened a specialty shop for cold tanuki soba noodles. To spread the charm of Gifu’s soul food, cold tanuki soba,
and spreading its appeal worldwide through various activities. Removing oil from fried tofu Staff) Did you train at “Menjyo Horikawa”? I was there for 18 years. Cold tanuki soba, a very popular menu item even at the main restaurant.
and it’s a very popular menu item. I’ve loved it since I was a kid, so I’ve always loved cold tanuki soba,
and wondered what it would be like to run a shop. I started out of curiosity. Drain the fried tofu
and put them in a colander, then return them to the pot In the workshop on the second floor of the store
soba noodles are made The ratio of wheat flour to buckwheat flour is 5:5 For a smooth texture and a satisfying bite When you want something with a certain amount of chewiness I want to emphasize the smoothness of the texture
I want to emphasize the smoothness when it goes down the throat. I tried various things, I finally figured out that 5:5 is the best. It’s difficult to get the water content right. Staff: Does it change between summer and winter? It changes drastically. Like when the seasons change. It’s difficult because it changes every day. Praying at the household shrine Wrap the dough in cloth and let it rest Return to the first-floor store
Prepare a hot broth for cooking Use mackerel, mackerel pike, bonito, and mixed bonito flakes
to make the shaved bonito flakes Return to the second-floor workshop and knead the dough Cut the stretched fabric into pieces. Using a special machine
and continue stretching the dough Roll the dough
and pass it through multiple times to make it thinner Sprinkle flour Set the blade and cut the noodles This machine is well-seasoned. It’s about 40 years old. (At Men-do Horikawa) It’s the same as the one we use there. We use it because we know how to use it well. The machine vibrates slightly, just a little bit. It’s probably due to the temperature or something. This child is in a bad mood. You should have cut it at 3 like usual.
3 I have to make it 5 instead, There are such fine adjustments, The width of the soba noodles is thin. The soba is ready. The noodle-making process is complete, and the machine is being cleaned. Put the finished soba noodles in the refrigerator. Take out the prepared soba noodles
Head to the kitchen Take out the shaved bonito flakes The broth has a rich flavor. The broth for warm dishes is ready. Transfer the finished broth to a stockpot. Wash the pot used to make the broth. Seasoning the fried tofu Use a special broth for simmering fried tofu. mirin Add dark soy sauce and light soy sauce Add three types of sugar: brown sugar, three-stage sugar, and granulated sugar. Boil until the flavor is well absorbed. Make fried croutons Add flavor to the fried croutons
Use soybean oil Hold the handles with both hands
Shake the pot and stir The sweet and savory flavor has thoroughly permeated
The fried tofu is ready The interior is decorated with artworks by Hagiwara-san,
and he holds solo exhibitions and other activities. 10 Two employees arrive at work Transfer the cooked fried tofu
and let them cool slightly Let cool to allow the flavor to penetrate. Preparing mackerel sushi Marinating mackerel Making wasabi Dissolve powdered wasabi in water Staff: What kind of customers do you get? On weekdays, it’s mostly office workers. On weekends, Staff: Do many people come from outside the prefecture? There are a lot of customers with license plates from other prefectures. We thoroughly clean every corner of the store
sweeping and wiping Wipe down tables and menus Place cups, condiments, etc. on each table Clean the windows. Divide the wasabi into small plates Transfer the broth to a dedicated container Cut the mackerel sushi prepared the previous day Remove the bones from the mackerel that was marinated earlier. Make toasted sesame seeds The aroma of sesame fills the store. There is a ticket machine at the back of the entrance
Purchase a meal ticket Regular-sized cold soba noodles with sesame sauce 800 yen
Cold mackerel sushi set (large portion free) 1200 yen Regular-sized warm tanuki soba 800 yen
Single item: Mackerel sushi (2 pieces) 450 yen Regular-sized Tamatanuki (with egg and tamagoyaki) 900 yen Limited quantity Beef offal soba 1,280 yen Business Hours: 11:00 AM to 3:00 PM
Closed on Thursdays Table condiments: Seven-spice seasoning Parking lot (3 spaces) Parking lot behind the store: 1 space Two cars a little further ahead There is a coin parking lot nearby. Opens at 11:00 A pair of customers, a man and a woman, waiting for the store to open
They purchase meal tickets from the ticket machine and hand them to the staff member After checking the menu
They asked for their seat number and sat down Cold mackerel sushi set (free extra rice) and
Large Cold Tanuki Soba Boil homemade thin noodles Using a burner, quickly sear the surface of the mackerel
and quickly searing it to create a charred crust Place the cooked soba noodles
and quickly chill them in cold water Transfer the cold soba noodles to a bowl Drain the water Pour homemade Kanto-style sauce over it Top with fried tofu, green onions, and fried tofu. Top with toasted sesame seeds and additive-free kelp powder to complete. Receive the ordered dish
at the counter Large portion cold mackerel sushi set
Large Cold Tanuki Soba Grind roasted sesame seeds in a blender An order for beef offal soba comes in. Put the beef offal and
soup stock are added to the pot and heated. Add sliced garlic and
green onions While timing the broth to be ready,
while preparing the soba noodles Rinse the soba noodles in cold water
and serve in a bowl. Sprinkle with kelp powder
and pour the broth with simmered ingredients over it Top with green onions, toasted sesame seeds, and chili peppers to finish. Beef offal soba noodles Regular-sized cold mackerel sushi set 11:12 Customers keep coming in
and the store was full within 15 minutes of opening. Cold tanuki soba Large cold mackerel sushi set
Large portion beef offal soba Large Cold Mackerel Sushi Set
Regular Cold Mackerel Sushi Set + Additional Topping: Fried (3 pieces) For customers who are unsure about the parking lot
Provide courteous assistance and directions Large portion of beef offal soba
Large portion beef offal soba, mackerel sushi (2 pieces) Large Cold Mackerel Sushi Set with Raw Egg
Regular Cold Tanuki Soba Woman who ordered cold tanuki soba
Placing wasabi on a small plate Slurping homemade thin noodles A man who ordered cold tanuki soba
sips on flavorful, hearty soba noodles He picks up a piece of mackerel sushi and takes a bite. The grilled mackerel is fragrant and flavorful
and pairs well with the vinegared rice. The noodles have a firm texture
The flavor expands with each bite Smooth-textured soba noodles Finished in no time A man finished eating cold tanuki soba noodles. He calls out to the staff and orders soba soup. Prepare the soba soup. The umami of the broth and the flavor of the soba soup blend together
creating a rich, satisfying flavor. Staff: Do you come here often? I’ve been here about five times. Staff: What’s your recommended menu? I always just go for the cold tanuki soba. The mackerel sushi was really delicious. I eat it every time. It has a good texture and a fragrant aroma,
and it’s really delicious. Beef offal soba noodles Wow! Beef offal soba 1,280 yen Enjoy the firm texture of our homemade thin noodles. The rich Kanto-style broth complements the umami of the beef offal
which clings to the noodles, creating a synergistic effect The beef offal is tender and juicy
with a rich, sweet flavor from the fat. Tamatanu (egg and tofu stew) Large cold soba noodles with extra toppings and raw egg Tamatanu (Tamanuki with egg) Large portion of cold tanuki soba Large Cold Mackerel Sushi Set
Regular Cold Mackerel Sushi Set Tamatanu (Egg and Tofu) A family of customers comes into the store Four servings of cold soba noodles
are prepared smoothly with well-coordinated teamwork. Regular-sized cold mackerel sushi set
Large Cold Mackerel Sushi Set Regular-sized warm tanuki soba A couple enters the store Large portion of cold tanuki soba and
beef offal soba Large portion of cold tanuki soba Beef offal soba noodles A man ordered cold tanuki soba.
Enjoying the crispy fried tofu balls He then takes a bite of homemade soba noodles Add plenty of wasabi. Enjoy it with sweet and spicy fried food A woman who ordered beef offal soba noodles. Takes a bite of beef offal The more you chew, the sweeter it gets.
is irresistibly delicious. 12:10 It was past noon, and customers on their lunch break began to arrive
The store is packed with customers, forming a line. The rice is cooked
Preparing mackerel sushi Making the vinegared rice and letting it cool Cold mackerel sushi set Warm Mackerel Sushi Set Make cold soba noodles in three sizes Large serving of beef offal soba noodles Large Cold Mackerel Sushi Set Regular Cold Tanuki Soba
Large Cold Tanuki Soba A woman who ordered cold tanuki soba
She dissolves wasabi in the sauce and slurps the soba noodles The spiciness of the wasabi and the flavor of the soba blend perfectly
and the chopsticks glide smoothly through the noodles The sweet and spicy flavor is thoroughly infused into the fried tofu, and each bite is delicious. Sip the broth and savor the umami of the broth. In between, she skillfully does the dishes A customer with a baby comes in. It’s delicious! Staff) Do you come here often? I come here all the time. Staff: What’s your favorite part? Just soba doesn’t give me the same satisfying feeling
but but the ones here have a lot of flavor. You always come here, don’t you? Regular Beef Offal Soba
Large Beef Offal Soba Large Cold Tanuki Soba Extra Large Cold Tanuki Soba with Additional Topping: Raw Egg Large Cold Tanuki Soba
Regular Cold Tanuki Soba + Extra Toppings: Fried Tofu (3 pieces) 13:02 A man and a woman order cold soba noodles. Regular-sized cold soba noodles
Large portion of cold tanuki soba Receive the ordered dish and return to your seat The man picks up the seven-spice seasoning on the table
and sprinkles it evenly He mixes the noodles from the bottom and takes a hearty bite! Women also mix the noodles with chopsticks and slurp them up. They eat silently. Scooping up soba noodles with the fried tofu
and finishes eating The woman dissolves the wasabi
and takes a bite of noodles and finishes eating everything, including the toppings. Beef offal soba noodles First, the steaming hot
soup, then Slurping homemade soba noodles Taking a bite of tender beef offal Staff: Do you come here often? I come every week. Staff) What do you like about the store? The atmosphere of the store and the quality of the soba noodles, which are made with meticulous attention to detail. Staff: What’s your favorite menu item? In winter, beef offal soba.
This is the only thing I order. In summer, I order cold tanuki soba. I always order mackerel sushi. Making sauce for cold dishes
Extracting broth using shaved bonito flakes blended for cold dishes Transfer the finished broth to a stockpot Saba sushi sold out Preparing mackerel sushi for the next day Staff: Is this the mackerel with vinegar added this morning? Yes I prepared it this morning and rolled it at this time. To be served tomorrow. To be served the next day Completed mackerel sushi Cutting green onions for the next day Tasting Please dissolve the kelp powder well before eating! Regular-sized cold soba noodles with toppings + extra toppings: raw egg
900 yen Fried tofu, fried tofu bits, scallions, toasted sesame seeds, and
topping of raw egg Mix well to distribute the ingredients evenly. First, slurp the homemade soba noodles. The thin noodles are mixed with Kanto-style broth and raw egg
creating a mild flavor Adding a small amount of wasabi
the spiciness of the wasabi enhances the flavor of the soba. Sprinkling the seven-spice blend on the table
the spicy kick stimulates the appetite Pour soba broth into the bowl with remaining sauce. The flavor of the broth becomes smoother
bringing out the flavor and warming the body 15:00 After closing, cleaning up Wash the counter thoroughly I run a specialty shop for cold tanuki soba noodles. serving cold tanuki soba as a soul food. and I’ve always said I want to promote it. First, let’s start with “Cold Tanuki Heaven.”
But I also want to make it even more exciting. The possibilities of cold tanuki soba are endless,
I always say that. I’d love to collaborate with various restaurants
collaborating on events combining their specialties
to create an interesting cold tanuki soba dish. I want lots of people to know how interesting cold tanuki soba is
and share it with many people. including people from other prefectures and overseas tourists. come to Gifu to eat cold tanuki soba
and I hope it becomes a reason for them to visit. Please give Gifu’s cold tanuki soba
Please give the chilled tanuki paradise a try! Gifu’s soul food, “tanuki soba,” is hot!
We went behind the scenes at the “Cold Tanuki Heaven” shop that’s bringing the local community together It’s so beautiful! I want to make it into a work of art. art The owner of a famous soba restaurant
renovated an abandoned temple and opened a new store The shop’s signature freshly made soba noodles with a rich aroma Made with plant-based ingredients unique to temples
“Shōjin Tsuyu” Many people are drawn to the charm of its meticulously crafted flavor
many people come to visit. It’s delicious! It’s super delicious! The soba is delicious. The portion is generous too. I like the texture. Delicious! Delicious! The tempura, with its variety of fried items,
enhance the flavor of the soba. I want to become the best soba chef If I’m going to do it, I want to be the best. That’s interesting! Soba noodle making is The culmination of the shop owner’s soba-making life is packed into
“Tera Soba Hagiya Jion-ji” Aichi Prefecture, Toyokawa City, Hagi-cho, Do-no-ue
“Tera Soba Hagi-yama Jion-ji” The owner who founded the famous soba restaurant “Kuroko”
passed the torch to his daughter and three years ago opened “Tera Soba Hagiyama Jion-ji.” Together with a carpenter friend, we spent three years renovating the 350-year-old Jion-ji Temple, which had been uninhabited for about 40 years
and renovated it over three years with the help of a carpenter friend 5:38 Shop owner Fukatsu (78 years old) Making a prototype of natural yam soba noodles The shop owner worked for many years at a hotel in Nagoya, specializing in Chinese cuisine. Staff: What made you start a soba restaurant? My friend was really into soba, and I saw him doing it, “It’s just like making shumai or gyoza wrappers, isn’t it?” I’ll try making soba noodles later. (The noodles were short) and broke into pieces. Is this any good? That’s probably why it caught fire. I was studying soba noodles in secret from everyone. That was the trigger, I guess. That’s interesting! Soba noodle making The apprentice is coming to work. My top apprentice. He asked me to teach him, you see. It’s so hard to make soba noodles,
it’s dangerous, so stop it, I said. But I still want to do it. It’s more fun to look at Mount Fuji and the soba restaurant. Under the watchful eyes of his disciples
he stretches the dough with a noodle roller. I want to become the best soba master I couldn’t become the best when I was working at a Chinese restaurant. If I’m going to do it, I want to be the best. I’m studying hard, trying my best, but… 100% buckwheat noodles Grinding buckwheat grains into flour using a stone mill A man who has known the shop owner for 20 years Teaching soba noodle making to apprentices alongside the shop owner Apprentice Matsuyama
He retired early from his previous job and is now apprenticing under Mr. Fukatsu. For 100% buckwheat noodles, knead them in boiling water
and gradually add water Pour boiling water over the 100% buckwheat flour to make the dough. The apprentice checks the consistency of the soba dough by touching it. Shop owner: Do you understand the difference between you and me? Apprentice: Everything is different overall. Matsuyama) No, no, that’s not true. His disciples also learn how to make soba noodles. It’s beautiful! I want to make it into a work of art. Art Measure and place one serving at a time into a dedicated container Staff: I can’t help but look. Staff: Once you’ve experienced it, you really understand how amazing it is. Matsuyama) This part where the buttocks line up neatly. Skilled hands cut the noodles evenly. The broth for the shojin soup is ready. Since it’s a temple, we use kelp and shiitake mushrooms for the broth. I fell in love with that soup and asked to train there. Please, please, I’ll beg you! You taught me everything step by step. Carrying on the taste of the broth and noodles I’ve always wanted to run a soba restaurant in my hometown of Gamagori. I’d like to keep doing it for the rest of my life. I want to be like the shop owner and run a soba restaurant for the rest of my life.
and there’s no end to the people who come forward with that aspiration. There was someone who came here from Seto City to learn the trade. Staff: Every day by car? Did you say you leave at 3 in the morning? The shopkeeper’s wife Serving green onions as a condiment on a small plate Grated daikon radish soba tofu Toukon Preparing tempura There are nine types of tempura today. Shiitake mushrooms, enoki mushrooms, carrots, apples
Daikon radish, lotus root, potato, bell pepper, pumpkin Carrot eggplant Pumpkin apple Apples are also used for tempura. Bell peppers I had some tea. Shiitake mushroom Daikon radish Lotus root potato I enjoyed the steaming hot sweet potato. Did you eat the sweet potatoes? Staff: Yes, I did. Staff: It was very sweet. Staff: It’s delicious. (The vegetables are) from local farmers. More like hobby farmers than professional farmers. From people like that I provide things I’ve received or purchased. Staff: Things you received from everyone? They’re also selling them in front of the store. It’s beautiful, isn’t it? It’s almost a waste. Mr. Matsuyama fell in love with that flavor.
Adjusting the flavor of the broth Soba soup The soba soup just before opening is thin, so make it separately. Homemade by the shop owner
Soy milk pudding with sweet rice wine Made without eggs, as per the shop owner’s preference
On this day, it was topped with candied chestnuts Pouring oil into the pan for tempura Dried persimmons Staff) How long does it take to make dried persimmons? About two weeks, I think. Staff) What day is this? It’s only been three or four days. White onion Tempura batter Daikon radish Clean the store Receive a reservation call from a regular customer 100% buckwheat soba 1,300 yen Kake soba (28%) 1,000 yen
(Includes soba tofu, tokoroten, and pickles) Tempura (vegetables) 500 yen Tempura (potato) 500 yen Homemade by the owner
Sweet rice wine-infused soy milk pudding 400 yen Business hours: 11:00 AM to 3:00 PM (Closes when soba runs out)
Closed on Fridays, Saturdays, Sundays, and holidays Parking lot entrance Stone sign as a landmark Parking lot Approximately 30 vehicles can be parked Proceed along the road leading from the parking lot to the store The exterior comes into view. 11:00 Opening Enter the store Take off shoes in the spacious entrance and head to the seat 5 tables A Buddha statue is enshrined inside the store. 11:00
Customers with reservations begin arriving one after another The tables are quickly filled with customers after opening. Mori soba and tempura (potato)
An order for tempura (vegetables) comes in and is prepared. Add freshly made soba noodles to the boiling water Coat the potatoes in tempura batter and fry them. Fry tempura (vegetables) The soba noodles are cooked and rinsed in water. This is beautiful. Put it in ice water and chill it quickly. Drain the water and place in a colander The serving size is approximately 230 g. Mori soba is ready. The ordered mori soba is served. Slurping down the freshly made, chewy soba noodles in one go to savor the flavor Yes, sorry
This is vegetable tempura. Here’s the sweet potato. Enjoy the rich flavor of the soba noodles
enjoying the scenery The soba noodles are first dipped in ice water
and then lightly dipped in hot water before being served in a bowl. Serve with homemade broth made from kelp and shiitake mushrooms
and topped with homemade sauce. White onion Top with homemade umeboshi (pickled plums) to complete the kake soba. It’s rare to find such a long one made entirely from 100% buckwheat. Mori soba (100% buckwheat) Tempura (vegetables) Here you go
Vegetable tempura Here you go Pour the soba broth made during preparation into a bowl Dip the soba noodles for kake soba back into the hot water
Pour the hot water used to warm the bowl over the noodles Excuse me
Here’s your kake soba Mori soba Purchased the cold noodles next to the register Hiyamugi 200 yen It was delicious. Thank you You can tell by touch (how it turned out) Kake soba The staff rushes to serve customers quickly
They move swiftly back and forth between the kitchen and the dining area. This customer ordered kake soba and tororo soba
tempura (vegetables), and tempura (potato) Staff: Do you come here often? This is my first time here. Staff: How is it? How does it taste? It’s delicious! It’s super delicious! It’s really solid, too. There’s plenty of it and it’s delicious. A bite of pickled plum The umeboshi is delicious! Creamy texture and
rich sesame flavor in this sesame tofu. Dip freshly fried eggplant tempura in sauce The crisp texture and
the juicy sweetness of the eggplant spreads throughout Enjoy eating while chatting Customer: Do you have sweet rice wine pudding? Staff: Yes, we do! How many would you like? Store clerk) Two, please! Please wait a moment. An order for black sugar-coated
An order for sweet rice wine-infused soy milk pudding is placed The pudding has a soft, wobbly texture and a sweet taste from the sweet rice wine,
soy milk flavor in this homemade pudding made by the shop owner The perfect dessert to finish off a meal The owner personally greets each table Kake soba The apprentice is practicing cutting the dough
to make noodle strands. Mori soba (large) The sales corner in front of the store is also bustling. Staff: Do you come here often? This is my third time. Staff: What do you like about it? The soba is delicious. The portion is generous too. I like the texture. It’s my first time here, but I really like it. Staff: You’re buying vegetables. I always buy them. Staff: It’s cheap, isn’t it? It’s cheap. I’m from around here. It’s cheap, isn’t it? Tempura (vegetables) This length is nice. Staff: It’s long, isn’t it? That’s all of it. Mori soba (100% buckwheat) The apprentice finishes his soba-making training for the day and heads home. 12:26
Two women enter the shop. Store clerk: Welcome, two people? Customer: I have a reservation for 12:30. Staff: Please use a bag. Customer: No, that’s fine. Customer) I’ll buy some sweet potatoes on my way home. Customer) I’m running out of green onions, so I’ll just get those first. Staff: Thank you for your reservation. Bows to the Buddha Mori soba and grated radish soba
Ordering tempura (vegetables) Tempura (vegetables) Grated radish soba noodles Mori soba Delicious! Delicious! Staff) Do you come here often? This is my first time. I knew that, though. Staff: Is this around here? Toyokawa. Genko often goes there. I’ve never been this far before. Staff: How does it taste? It’s delicious. Remove the kelp and shiitake mushrooms from the broth. Staff: Should we soak them in water? For more than a night. Just the right consistency. Soba noodles are nutritious, aren’t they? Homemade umeboshi Transfer the broth to a container Nice color. Mori soba (100% buckwheat) with tokoroten, pickles, and soba tofu + sweet rice wine-infused soy milk pudding
1,700 yen Handmade soba noodles with the aroma of the shop owner’s special blend Garnishes include green onions, wasabi, and grated daikon radish Made entirely from plant-based ingredients
“Shōjin tsuyu” Rich in the aroma of buckwheat, with a flavor that spreads in the mouth The flavor of the soy sauce broth enhances the natural taste of the soba noodles. Soba tofu The refined flavor of soba tofu
the simmered kelp and shiitake mushrooms complement each other perfectly, making it delicious. Tempura (vegetables) 500 yen Served with matcha salt the aroma of matcha salt and the umami of the vegetables blend together
creating a luxurious flavor. Apple tempura A dish where the sweetness of the apple is enhanced by frying. Sweet rice wine-infused soy milk pudding 400 yen The natural sweetness and flavor of sweet rice wine create a gentle taste
offering a light and refreshing texture. Finally, add soba soup and enjoy. The creamy soba broth and sauce blend together
enjoying a deeper flavor and warming your body While eating freshly made homemade soba noodles The relaxed atmosphere soothes both body and soul
“Tera Soba Hagiya Jion-ji” Aichi Prefecture, Nishio City, Higashihata-cho, Miyaji
“Soba Grandpa Yoshimi” 3:04
Mr. Yoshimi (77 years old) Staff: Do you usually wake up around this time?
time? Every other day, I guess. It takes a while to make the broth.
it takes a while. So I wake up early, or rather… I have to make the broth and then make the noodles,
it takes quite a while, you see. Light the fire under the large pot for boiling the soba noodles. Preparing shaved bonito flakes for the broth Katsuobushi Goma saba shavings Sōda shaved bonito flakes Shaved bonito flakes are made from three types of bonito: goma saba, sōda, and Satsuma hon.
3 types. Place the shaved bonito flakes in a large pot filled with water. Prepare table water using filtered water Customers can watch the boiling process You can get close to the customers.
You can have all sorts of conversations with them, too. Well, that’s what I like,
that’s why I chose this store. Staff) What was the background to that? There’s a soba restaurant in Tokyo called Matsugetsuan. If you train there for 10 years,
you can go out on your own. It’s what they call “warm-up training.” I wanted to have my own shop,
so I got the warm-over. In a place called Higashi-Nakano in Tokyo
I ran it for about 30 years. So it’s been nearly 60 years in the soba business… Add water to the large pot for boiling soba noodles. The water is cold, so it takes time to boil.
It takes time, doesn’t it? It’ll take another 20 to 30 minutes
simmering it. Staff: Nagoya’s broth is pretty sweet, isn’t it? So we adjust the broth to match here.
That’s how we do it. The broth is starting to boil. Check the time and color
and confirm that the broth is ready. The color gradually
turns amber, doesn’t it? Carefully skimming off the foam It’s been 22 to 23 minutes. Don’t simmer it too much.
If you let it simmer too much, It’s kind of bitter, or maybe a little harsh. It’s not something you can just simmer and be done with. The broth has just come out of the bonito flakes. It’s starting to look pretty good. This part has been a long time coming. It’s like the broth has been used up. It’s definitely raining
when it’s raining versus when it’s not. The number of customers changes, you know. Check the humidity. The broth has turned amber in color. Adjusting the heat Continue simmering while skimming off the scum Staff) Mr. Yoshimi is currently living alone upstairs.
living upstairs? Yes Staff: You weren’t married? Back in the day, when I was in Higashi-Nakano… I had a normal husband and wife. Well, you know, life’s full of ups and downs. Right now, I’m just enjoying being on my own, you know? Staff) When is Children’s Day?
when is it held? It’s every day, though. For elementary school kids, one serving of soba noodles is
100 yen. Adults pay 400 yen, though. Transfer the shaved bonito flakes to the pot for the second broth. Add tamari soy sauce to the large pot of first broth.
Add tamari soy sauce Add the seasoning for the broth. Additional mirin “Aioi Hon Mirin” from Nishio City Second broth Remove the scum from the second broth Strain the second broth The second broth is complete
Use for warm soba noodles Remove the scum from the sauce for the broth. Strain the seasoning for the broth. Kaeshi for warm soba noodles
(Combine with the second broth to complete) Make the mori broth for cold mori soba Add the seasoning sauce to make it richer. The broth is ready.
You eat it with the broth. The moriju is a little
sweeter than the pouring broth, I added a little soy sauce and sugar to the pouring sauce.
to the pouring sauce. Strain the broth for the soba noodles The cold mori broth for mori soba is complete. Strain the remaining mori broth. White onion Because it’s Udon Prefecture.
There are a lot of soba restaurants in Kanto, though. Especially in Nagoya, they have miso-simmered udon noodles, for example. Remove the hard outer part. Staff) Why did Mr. Yoshimi
decided to open a store in Nishio City? It’s fate, I guess. The property
like my wife, you know? I’m from Nishiura, but Nishiura is
more rural than here, I guess. There aren’t many properties there either. A red train is running from Gamagori
running, isn’t it? (Meitetsu Line) I took the Gamagori Line, got off at the station,
and went to a nearby real estate agency. I ran a soba restaurant in Higashi-Nakano
for about 30 years. This town is called Higashi-Hatanuma. The name “Higashi” makes me feel like there’s some connection. Cutting green onions for duck soba noodles. Three-tiered duck soba noodles It’s called Aichi duck
It’s a pretty popular duck meat. Staff: What are the distinctive flavors? It’s got a strong umami flavor, I guess. Duck meat has a tough texture, but
but it’s tender. Staff) What inspired you to
did you come up with the name “Soba-ji”? Well, it’s not really a specific reason, but
my grandfather runs a soba restaurant, I mean, my grandfather runs a soba restaurant. The kids brought me a 100-yen coin
and said, “Soba-san, give me some soba.” It’s like a drama. There were some dream-like things like that, though. Staff: Do you get a lot of children coming here? It’s busy on weekends. Sometimes kids come alone too. Maneki-neko Soba noodle making Measuring buckwheat flour and wheat flour Staff) Will you be preparing everything until opening time?
preparing? About an hour or two until opening time.
It’s more like taking a break. I like aged noodles, you know? Aged soba noodles.
I like it. Freshly made soba noodles
are too floury for my taste. That’s why I deliberately chose a place that opens at 11 a.m.
so there’s a gap. Staff: So we’ll let it sit for three hours? So basically just let it rest? The ones that have been left to rest longer
was made yesterday, all that soba noodles. Staff: Does letting it rest change the taste? Not so much the taste as the appearance.
It becomes a beautiful, translucent soba noodle. You add wheat flour, right?
With binding flour, right? That’s why it’s better to let it rest, so it gets a nice shine. It varies from store to store, though. Generally, it’s mostly 28, right? It’s 8 parts buckwheat flour and 2 parts wheat flour. Staff: Is it the same ratio for Yoshimi-san? Same. I’m just spinning my wheels over there right now. At a 100% handmade shop, this work is done by hand. You’re relying on the mixer, aren’t you?
Because it’s easier that way. Mostly soba noodles
maybe just under 100 servings (preparing the soba noodles). Measuring the water to add to the dough Add water to the mixer Remove the dough from the mixer. Prepare the next batch of dough in the mixer Remove the dough from the second mixer. Knead vigorously This step is key to achieving the right texture in soba noodles.
point, right? Staff: Has the price of buckwheat flour gone up? Everything has gone up.
Soba flour, bonito flakes, soy sauce—everything. Staff: Have the prices gone up? No, I haven’t. I’m just trying to keep things going as much
do my best to keep it down. On the contrary, I’m lowering it.
Around here, it’s gone from 1,000 yen to 900 yen. Staff: Is there a reason for the decrease? I’m pretty attention-seeking too, you know. Normally, everyone raises their prices, right? So the old man at the noodle shop
actually lowered his prices instead. Well, that’s how it is. The price is 400 yen for mori soba
two for 700 yen, and so on. Anyway, our motto is “Delicious, affordable, and fast.”
That’s the kind of place we are. Kneading with the whole body Let it rest for a while. Make sure it doesn’t dry out. Staff: Is this area okay for water? It’s delicious. This area is
Plus, we use a water purifier. Just kneading the dough. The next batch of dough is ready. Shaping it into oblong shapes Now I understand why it’s shaped like this.
You’ll understand soon. My back is getting tired… Stretch the dough that has been left to rest for a while. Stretch it thinly like this, then cut it
it’s what you call handmade. I’ll just let the machine do it. Replace the blade and adjust the thickness of the dough. Wrap in a bag to prevent drying I like thin noodles. Our soba noodles are known for their smooth texture. That’s why we make it thin. Noodle making complete Tasting check
(For breakfast) I’m going to eat soba noodles. Carefully cleaning the machine Cover with a hand towel Sweeping Put away tools 6:14 The sun is rising. This is a rare morning. Staff: It’s pretty foggy out there. Well, it’s not that bad, though. Cleaning up after the preparations. Chilled
Mori soba broth Staff: There’s a lot of cleanup to do. There’s quite a lot to do, isn’t there? Divide the broth
into containers Pour the soba broth into the bottle Chill the broth in the refrigerator Put the thawed duck meat away Preparing breakfast, which also serves as a tasting of the soba noodles Pork belly Green onion The pork steamed noodle soup is ready. Boil the soba noodles in a large pot Scooping soba noodles with a strainer Quickly rinse with cold water Serve the soba noodles in a steamer basket Here you go Staff: Thank you very much. There aren’t really that many, though. It’s just a little extra. This is the broth. I had breakfast. The transparency is amazing…
Thin, shiny soba noodles This is Mr. Yoshimi’s ideal 2:8 soba noodles. Made from the center of the buckwheat grains
A pure white, refined, well-aged noodle A rich, aromatic broth
served with a sweet sauce Smooth texture
The gentle flavor of the soba spreads throughout the mouth Higashihata-zu Coast 10:22 The employees start cleaning. Cleaning of the table trays and
setting out hand towels Staff: Have you been working here long? That’s a long time. I’ve been here since the beginning. About eight years, I think. Staff: How’s Yoshimi-san’s soba? It’s delicious.
I like it too. Refilling the paper cups on the table Refilling the chopsticks Mr. Yoshimi has returned. Preparing water on the table Preparing condiments Green onion wasabi There are three seats outside the store. Along National Route 247
The store’s square-shaped façade and sign are distinctive landmarks The owner has 30 years of experience running a soba restaurant in Tokyo
The words “Edo Soba” are prominently displayed Business hours: 11:00 AM to 2:00 PM
Closed: Monday, Thursday, Friday Prosperous business
Soba Grandpa Yoshimi Traditional flavor with a twist
Duck broth soba Parking: 6 spaces behind the store 3 spaces next to the store 13 counter seats Kake soba 500 yen
Mori soba 400 yen (additional mori soba 300 yen) Three-tiered duck soba 1200 yen
Two-tiered Kakiage Seiro 900 yen Pork Seiro 900 yen
Iso-oroshi Soba 800 yen Table condiments
Seven-spice chili pepper, one-spice chili pepper Regular customers arrive before opening Here it comes
Iso-oroshi You used to like ishi-oroshi, didn’t you? Three-layer duck soba noodles
Ordered ishioroshi soba Making the broth for the duck soba noodles Duck meat Green onion Preparing the soba noodles Boil the soba noodles Wakame Fried tofu balls Grated daikon radish Nori The condiments for the seaweed-grated soba are ready. The broth for the duck seiro is ready. Quickly rinse the soba noodles in cold water The first serving of soba is ready The boiled soba noodles are served in a steamer basket. Serve immediately across the counter. Slurping down the smooth noodles in one go It must be delicious. Clean the kitchen. Do waist stretches and squats
The boss prepares for opening 11:00 Opening Welcome Immediately after opening, 5 customers and 2 customers arrived. Two orders of three-tiered duck soba noodles Soba noodles are boiled after the order is placed. Preparing the duck soba soup. Duck meat White onion Five orders have been placed
Four duck soba noodles One tempura soba noodles Preparing the soba broth for the orders
Prepare all at once The tempura will be served
comes with grated daikon radish, you know The duck soba broth is ready. The soba noodles are also done boiling. Quickly rinse the soba noodles in cold water First, dip one piece in duck broth The second one is with mori broth. It’s a taste comparison. Slurping up soba noodles in duck broth Delicious! Kakiage soba soup Grated daikon radish
You can add it to the soup If you put it in the broth,
it becomes grated soba noodles. There are various ways to eat it and compare the flavors. One layer Hot duck soba soup
served one after another Immediately, one after another
(soba noodles) keep coming out Soba noodles only last three minutes,
they say. Alright, here you go, everyone.
one plate each? Okay, next is the third layer. Customers keep coming in. Duck and two pieces of mori. Ordered seaweed salad and pork steamed in a bamboo basket The seaweed grated soba comes with
You can choose between dipping sauce and a bowl. Garnishes and soup are served immediately. The banter between the staff and the shop owner
echoes throughout the store Duck soba noodle soup Yes, one serving. Second piece for comparison. Preparing the condiments for the seaweed-grated soba noodles
Skillfully preparing the garnish Seasonings for Iso-oroshi soba The soba is ready. Put the soba sauce in there.
add the soba sauce. Mix it well. Then put it on and eat it Pork steamed noodle soup
The rich broth melts away, releasing the umami of the pork. Yes, one bowl of pork soup. Enjoy the soba dipped in the hot pork soup. Soba soup Finished it all neatly Duck meat Green onion A single duck appears. Please hold the top. Enjoy the first layer with the broth. First, take a sip of the duck soba broth Compare the flavors of the two types of soba broth. The waiting area outside the restaurant is full. One customer arrives. Yes, the third one. Okay. How many more? One more Soba soup is good for beauty and health. It’s all-you-can-drink, you know. So you can enjoy freshly made soba noodles.
Soba is served one serving at a time The soba with its exceptional texture
served in layers, one after another The staff handles the payment. Two customers and one employee are present. The two of you
Ordering tempura and duck. Warm duck nanban. Preparing the tempura soba broth Duck Seiro Soup Kakiage soba soup
The tempura soaked in broth is the best! Duck Seiro Soba Soup
Rich in duck meat flavor First, one layer. Okay, first one step. Warm duck nanban soba
Combine the second broth and the seasoning sauce. Duck meat Green onion Soba noodles rinsed in cold water
and portion out one serving into a bowl Reheat in a large pot Use your whole body to drain the soba noodles Duck Nanban, it’s hot! Duck Nanban Soba
The broth is flavorful and goes perfectly with the duck meat. Staff: If you’d like, could you tell us your thoughts on the flavor?
please let us know. The noodles are firm
and has a nice texture, which is delicious. 3 customers arrived
Ordered three duck soba dishes Mom
One beer, coming right up Sure, thanks. Season the wakame. Yes, a snack to go with beer. Thank you Make three bowls of duck soba noodle soup
3 servings Add some seven-spice chili pepper from the table
add some spice First, one slice with duck broth Then one piece with mori broth. Let’s compare the flavors. Thank you very much Taste comparison, second round I’ll get another one right away. A boiling cauldron Add water to adjust In a large colander
Scoop up the cooked soba Yes, the third one. 11:47 The calm didn’t last long
The seats filled up in no time. The staff
were writing down orders on receipts Two duck dishes for the ladies. Alright. Soba soup This is hot, so be careful it might splash out.
Be careful Duck soba noodles One serving of duck soba, please. Sure. Duck soup and vegetable soup. Yes, this is the second course for tasting. Enjoying duck meat with soba noodles. Enjoying duck soba with duck broth and clear soup
Enjoying soba noodles First, let it cool slightly. Final touches With cold water while removing the slime Tighten the soba noodles. My hands are cold, but I’ll endure it. I’ll finish the soba. Yes, first one layer. Second one. Okay, here’s the second one. Hot soba soup after the meal. Staff) What’s so great about Yoshimi-san? I’m here for the first time today too. The texture is just right, as expected. Just as the name suggests. It’s definitely well-seasoned. I’m eating it here and there too.
here and there, The flavor is a little different here. It’s delicious. I’ll come again. Two men check the crowd inside the store from outside.
two men Soba sauce, please. Over the counter
Enjoying conversation with customers A customer interested in the large pot With this hot water, you know. That’s why I don’t catch colds. (Not in a large pot)
you can’t get crispy soba noodles. Yes, the third one Okay, the first one. Smooth soba noodles
slurped down in one go with the broth Enjoying soba soup after the meal Staff: Is it delicious? It’s delicious.
You come here often, don’t you? Staff) Is there something different about Yoshimi’s soba?
different? It’s probably because it’s a specialty shop. There aren’t any specialty shops that only serve soba noodles, are there? I guess they’re just doing soba noodles
so To put it bluntly,
eel, tempura, What are you putting so much effort into?
I don’t get it Any one thing is good. Leave the reserved portion
The duck meat is sold out. Yes, come in. The duck is all gone.
I’m sorry Two tempura, please. Yes, come in. Two servings of mori soba. (grated daikon radish)
You can put it here if you like If you put it in the broth,
it becomes grated radish soba. There are various ways to eat it and compare the flavors. Yes, first one piece. I’ll take it. Dip it in the broth and slurp it all in one go Staff: Do you two come here often? This is our first time. Staff: How was your first time, Yoshimi-san? It’s delicious. It’s really delicious. Yes, two pieces. Smooth-textured soba noodles
slurping it all down in one go It’s always delicious It’s the best! Duck soba noodles with broth The duck is all gone.
I’m sorry Two women
Ordered two tempura soba noodles Here you go. Welcome Yes, welcome. First, one step. Enjoy with the broth. Grated daikon radish, you can add it over there.
You can put it in If you put it in the broth,
it becomes grated soba. Add grated daikon radish to the broth. Dip the soba noodles into the hot tempura sauce
and enjoy. Seasonings for Iso-oroshi Soba
Wakame seaweed and refreshing grated daikon radish Finishing seaweed Iso-oroshi soba
Summer popular menu Pour the broth over
Soba broth complete Mix thoroughly
Enjoy the soba with the garnishes Yes, thank you Thank you Yes, soba soup. It’s good for beauty and health. Sure thing The soba sold out before closing time. 12:45 Closing time Soba sold out. Sorry. We’re closed for the day. Cleaning up the waiting area Staff: Was today busy? Yes, it was. This never happens
It’s Tuesday, Why would I do that? Tasting Duck meat The shop owner’s specialty thin noodles
Boiling time: 50 seconds Duck soba soup is ready Here you go Three-tiered duck soba noodles, 1,200 yen
One piece with duck broth, one piece with mori broth Rich in the umami of duck meat
Hot soba broth First, the duck broth The firm soba noodles
blend seamlessly with the broth-infused duck soup The warm soba broth
the thin noodles perfectly intertwine The tender duck meat and scallions are
are irresistible… Next, cold soba noodles
Two types of soba broth for a taste comparison Enjoy three servings of soba noodles with your choice of duck broth or cold broth
Enjoy three layers of soba noodles to your liking With cold mori soup
slurp the soba noodles in one go Green onions and wasabi
Garnishes are a must The refreshing spiciness
enhances the rich broth Soba soup Soba soup rich in the flavor of soba noodles
mixed with soba broth First, duck broth Next, mori soup. Both broths have a comforting flavor… Staff) What do you like about Yoshimi-san? Really?
With so many customers here, The friendly nature of the old man who runs the soba shop Of course, the soba is delicious, but… That’s why it’s been around for so long. After 10 years, the soba was bad
or the old man was a jerk, No one came It’s been going on this long the personality of the soba old man and
the deliciousness of the soba I’m the same way, you know. The color of the soba is different. I don’t know much about soba, but
but here it’s white and it’s soba, right? I like this.
It’s delicious. You like Serikawa-style soba, huh? That’s right. Thin, white noodles with a smooth texture So women and children
In short, it’s a soba that appeals to everyone. I finished it off. Come in. Thank you. Be sure to keep that in mind. Like, speak up louder. If you let it out from the bottom of your stomach,
the customers feel good too, right? It’s good for my health too. A lifelong devotee of soba! I’m drawn to the shop owner’s personality.
Be sure to try “Soba-ji Yoshimi”! Over 100 years in business
A close look at Gifu Prefecture’s long-standing soba restaurant “Sarashina”! 90% of customers order it
The signature dish, cold tanuki soba, is flying off the shelves! Once you try it, you’ll never forget it!
A must-try dish from Gifu! I came here after an hour’s drive. From Mie Prefecture It’s delicious. Tempura soba That’s delicious. The sweet fried tofu is delicious, isn’t it? I’m already hooked on it. On busy days, we sell up to 800 cups a day.
Gifu’s soul food The cold soba served at lightning speed
served at Sekka was amazing… Gifu Gifu City, Kyomachi
A small road one block off County Road 152 Loved by locals since its founding in 1928
Traditional soba restaurant “Sarashina” 5:41 Shop owner Mizuno (62) The preparation begins with making the broth
To preserve the flavor, Mizuno-san has been making it every morning for nearly 20 years. Carefully skimming off the scum. Make broth with mackerel, sardines, and bonito Simmer for about 50 minutes after it comes to a boil This is Muroaji There are two types of this. This is mackerel. Staff: Are you going to put it in the broth like this? No, shave it off like this. You’re going to shave it off, aren’t you? Staff: Every morning, around this time?
time? (5 a.m.) Yes, that’s right. Staff) How many generations has Mizuno-san been in the family? I’m the third generation. The store started in 1928. At that time, we were operating in a place called Yanagase. We were displaced by the war
and moved here. Take out the kelp Place the colander on the pot
Cover with a cloth Flavor seasoning “Ichi no Ichiban”
Contains glutamic acid sodium, etc. Strain the broth Return the strained broth to the pot Measure the amount of broth in a container
while measuring the amount of broth Strain the broth from the next pot Seasoning for flavor Wash and tidy up containers Prepare small containers Line an empty pot with two layers of cloth Sugar Light soy sauce Add to the first broth Mirin salt Bonito flakes (flower bonito)
This is used as a sauce for hot dishes. Taste check Dashi for hot dishes
Strain through a double layer of cloth Divide the strained warm cooking broth
Divide into small portions Cool the divided broth with cold water The dashi broth for hot dishes is ready. Using the first broth made from the shaved bonito flakes,
Use the second broth for miso stew and other dishes. Aged kaeshi Add the soy sauce mixture to the first broth. The first broth with the seasoning added
becomes the sauce for cold dishes Add additional bonito flakes to the sauce for cold dishes. Strain the sauce. Divide the strained broth for cold dishes
Divide into portions Cool the divided sauce The sauce for cold dishes is ready. Sauce. The broth preparation is complete. Wash the pot and clean up. Roasted green tea Put the tea leaves in a drawstring bag and place it in hot water. The tea is made by mixing hojicha and barley tea. Cool the finished tea in an ice water machine. Tea preparation complete 7:07 1st floor kitchen Prepared early in the morning
Hot broth for warm dishes Sugar Making broth for simmering fried food
Finish with plenty of sugar for a sweet taste A thick, cold sauce for dishes
Add a little to adjust the flavor Fried tofu Staff) How much do you make in one batch?
do you make in one go? Isn’t that about the right amount for frying? I’m cutting it into five pieces.
but That fried thing About 600 pieces a day Staff: How many servings is that? About 300 pieces (of fried food) I cook that roughly twice in the morning. About 500 to 600 servings of fried food
and simmer it to prepare it It doesn’t look like it’s going to rain. Staff: It’s pretty different when it rains,
does the number of customers change? Yeah, the weather and
and temperature. It’s usually busy in the summer, though. When it gets a little chilly,
it actually gets a bit quieter. When it’s hot, it doesn’t stop On weekends, there are always
(there are) a lot of customers. 30 to 40 minutes of simmering Once the fried ingredients are simmered,
into a container Cook the second batch of fried food The preparation of the fried food is complete. Pickle preparation Pickling preparation complete Rinsing the rice Set in the rice cooker Preparing to make noodles Making noodles on the second floor
All noodles are homemade Soba noodle making Mixing in a mixer Blend the two types of buckwheat flour Hot water Prepare the tools Remove the dough from the mixer. Wrap in cloth and flatten with a machine Flattened dough
Cut into two equal parts Roll out with a noodle machine Passing through the noodle-making machine twice
To give the soba dough elasticity Set it in the cutting machine One wooden box makes about 20 large servings
Making approximately 600 servings of soba noodles The work is divided among the staff
and continue making noodles Soba noodle cutting complete Carry the finished soba noodles to the kitchen on the first floor Carrying it to the first floor by elevator Prepare soba noodles in the kitchen on the first floor Soba preparation complete Udon noodle making Udon noodles are made by changing the type of flour
1187 Mix in a mixer Put the mixed dough
into the noodle machine as is Form the dough into thin sheets using the noodle-making machine Cut the thinly rolled dough Udon noodle production complete Preparing the komatsuna greens for topping Pour boiling water over and blanch briefly Rinse with cold water Prepare the tempura crumbs Staff: About time for them to be done, right?
What are you looking at? The color, the sound of the oil, etc. If the color gets too intense, it will continue to color while it sits, So let’s fry it at this point. By the time it cools down,
it should be just right. Topped with homemade tempura crumbs
Homemade tempura crumbs When busy, continue frying on the second floor kitchen
and continue frying until 12:00. Homemade tempura flakes, homemade soba noodles, and a rich, flavorful broth come together
resulting in the one-of-a-kind “tanuki soba.” The preparation of the tempura flakes is complete The rice is cooked. Stir to prevent clumping and transfer to a rice cooker. Rice preparation complete Kamaboko Preparing shrimp tempura Peeling shrimp shells
Shaping Make the tempura batter Coat the shrimp with batter and fry The preparation for the shrimp tempura is complete Cleaning by staff Carefully wiping the menu board… Carefully wipe each table setting one by one. Check that the powder has not hardened
Check thoroughly Carefully apply the powder
Make sure to apply it thoroughly Wipe with a mop
Cleaning complete Lower the chair Refill chopsticks Preparing tea on the table Tea preparation complete Wiping the acrylic sheet Preparing the tempura batter in the kitchen Powdered wasabi Add water and knead Wasabi preparation complete Prepared fried items
Prepare the prepared fried items Chill the dishes in cold water before opening Place the green onions and wasabi for toppings
Set them in an easily accessible location Put on an apron
Get ready Soup, tempura flakes, fried ingredients
Kitchen preparation complete Boil the udon noodles Staff) How long do you boil the udon noodles?
? Udon noodles take about 25 minutes. Boil it a little longer. Check the boiling Rinse the cooked udon noodles
rinse under cold water Knead well to remove the slime from the surface of the udon noodles The udon noodles with a firm texture are ready. The udon noodles are ready. Boiling soba noodles in time for opening. Check the noodles are cooked and drain them in a colander Rinse the soba noodles in cold water
The noodles are ready. 10:22
Customers are lining up in front of the store before opening. There is a parking lot in front of the store
14 parking spaces available Parking lot behind the store
8 parking spaces available　 Private parking lot Business hours
10:30 AM to 6:00 PM
(Last order at 5:45 PM) Closed
Every Thursday A warm and cozy interior with a wooden ambiance Three long tables with a total of 31 seats
Most seats are shared There is also a tatami room
6 tables, 36 seats Chilled Tanuki (Regular) 680 yen
(Large portion, double) 780 yen Miso Nikomi Udon (Regular) 840 yen
Nabeyaki Udon (Regular) 840 yen Tamagodon (Regular) 680 yen
Kitsune Donburi and High-Class Donburi (Regular) 730 yen Oyako Donburi (Regular) 780 yen
Mixed Rice 200 yen Table condiments
Seven-spice, One-spice Opens at 10:30 Two extra fried items
Cold Tanuki Soba Double The first customer
Without looking at the menu, ordered cold tanuki noodles Orders for cold tanuki noodles keep coming in Serving soba noodles into bowls Green onions, wasabi Sweetly simmered fried dish Pour the sauce over it Sprinkle tempura flakes on top to finish Chilled tempura (double) with two extra pieces
Completed in less than 5 minutes after opening The cold tanuki, with orders coming in one after another,
are skillfully prepared Cold Tanuki (Regular) Man in a suit
Ordered a double cold tanuki Cold Tanuki Double Mix the wasabi with the sauce… Slurping the firm soba noodles Mixing in tempura flakes and green onions Eat it heartily! Enjoying every last drop… Finished it all in one go Enjoyed the soba in 10 minutes and left the restaurant Over 90% of customers order the cold tanuki soba.
Additional soba noodles are boiled to ensure a steady supply Don’t forget to chill the bowls as well. Oyako-don Standard, right?
Add two large fried pieces. Make sure the noodles are well mixed with the sauce. Slurp it all in one go A simple bowl, but
its addictive flavor makes it impossible to stop eating… Both of them finished it all neatly. No measuring used
Serving the soba into bowls by feel Place the fried toppings on top and pour the sauce over Top with tempura crumbs and serve. Excuse me, please. Chilled Tanuki (Regular) Cold Tanuki + Raw Egg (Extra) Yes, sorry
The one with the egg (with egg) Adjusting the water in the pot Two small servings of cold tanuki noodles Cold Tanuki (small) Here you go. Making miso-komi udon In a small pot, combine the ingredients and broth
and simmer Miso-komi udon uses flat noodles
The rich miso flavor clings well to the noodles. Served hot with the lid on Here you go, excuse me
Thank you for waiting Sprinkle some seven-spice seasoning on the table Enjoying it while it’s hot Enjoying the miso with its broth aroma Nabeyaki with egg (tamagochi)
with two servings of rice Udon Measure the amount of noodles in a small pot
and reheat in hot water Drain thoroughly Pour in the second broth… Let the noodles and broth blend together. Fried tofu Add the ingredients as toppings and simmer Yes, excuse me. It’s nabeyaki. May I remove the lid? Nabeyaki udon, mixed rice In the kitchen, tasks are divided up
and quickly fulfill orders Chilled Tanuki (extra large)
Add 3 fried pieces Slurping up the extra-large soba noodles with gusto Cold Tanuki (Regular) Chilled Tanuki (Regular) Two, please. That’s a lot. Cold tanuki soba Cold somen noodles Rinse the cooked noodles in cold water Drain well Yuren
Thin, smooth, and easy-to-eat cold noodles Chilled Tanuki
Two small servings of tamagodon (egg rice bowl) Cold Tanuki Soba (Regular) Making tamagodon Egg rice bowl (small)
A simple bowl made with just eggs and broth Cold Tanuki Soba (Regular) Here you go, sorry for the wait. Enjoy. The shopkeeper washes the dishes himself. Two customers enter the tatami room Regular and small Was the soba noodles okay? I’ll also order mixed rice. Cold Tanuki (Regular/Small)
Mixed rice Yes, excuse me
This is the small one, right? Regular rice with mixed vegetables. Staff: Do you come here often? It takes me an hour to get here. From Mie Prefecture Staff: How does it taste? It’s delicious. It takes an hour to get here. Zaru (regular)
A dish that lets you enjoy the smooth texture of soba noodles. Delicious! You can also order an extra serving of our homemade tempura crumbs
can be ordered as an extra topping. Chilled Tanuki (small) Making warm soba noodles Pour the heated broth over it to complete. Chilled Tuna Double 1 cup Cold Tanuki, two servings
One mixed order Udon Serve half udon and half soba noodles in a bowl. Mixed udon and soba noodles Cold Tanuki (Regular, Double) Cold Tanuki 1 cup Making oyako-don Chicken Preparing pickled radish Rice Egg Oyako-don Staff: Do you come here often, Mr. Sarashina? But it’s hard to find a spot. Maybe an early lunch
when it looks like it might be possible. Staff) What do you find appealing about Ms. Sarashina?
what do you think it is? She’s a down-to-earth soba shop owner. A fast food restaurant in Gifu
Something like that? I like that kind of thing. Double. It’s the same. Yes, excuse me. Yes, please. 11:25 Three people in work clothes enter the tatami room Three cups of cold tanuki noodles
One is a mixed order, the other is without pickles. Cold Tanuki (Double)
Combination, without sesame seeds Yes, sorry
This one is without sesame, right? Normal This is the mixed version. I’ll leave the soba soup here. Finish with soba soup
All three of us drank and ate every last drop! Dip the soba in hot water Soba with grated yam
Soba noodles dipped in hot water Boiled with grated yam Tempura soba
The shrimp is so big it sticks out, making it incredibly satisfying to eat. Top with warm broth to complete. 3 customers arrive
Ordered three cold tanuki (regular) Yes, excuse me
3 cold tanuki (regular) Two large cold tanuki noodles, regular size. Yes, excuse me.
Double, please Got it
Thank you Tasting Tempura soba (regular) 840 yen A large shrimp tempura is placed right in the center
Simple tempura soba The homemade soba noodles are slightly thick and very satisfying The komatsuna greens have a remarkable presence. The shrimp tempura, soaked in broth, is also delicious. 11:46
The line outside the store never ends. The store is completely full. Two large cold tanuki noodles, regular size Cold Tanuki (large, regular) Here you go. All with raw egg, two extra pieces of fried tofu
3 cups of cold tanuki noodles With raw egg and two extra pieces of fried tofu
Chilled Tanuki Here you go, regular size Tororo Egg yolk Mountain-style soba noodles 1 male
Ordered cold tanuki soba with extra toppings Large portion First, take a bite of the fried food. Add a dash of spice to change the flavor. Eat it up in no time… Finished eating in five minutes. 12:06 Combination
A dish that lets you enjoy two types of noodles, udon and soba. Combination Generously sprinkle the seasoning. Stir well… Mix the soba and udon together…
Slurp them up heartily Staff) Mr. Sarashina
Do you come here often? I come here. (After eating spicy soup with the gang) The sweet fried tofu is delicious, isn’t it? That’s already
completely addictive. Tasting the Oyako-don Chicken Chicken and Egg Bowl (Regular) 780 yen Chicken and egg rice bowl made with a rich, flavorful broth
The aroma of the half-cooked egg and broth is irresistible A simple bowl of rice topped with broth, egg, and chicken
The slightly rich flavor makes it hard to stop eating Tasting the chilled tanuki noodles Chilled Tanuki (Regular) 680 yen
Serikawa’s most popular dish The crispy fried tofu becomes more flavorful with each bite,
the crispy, fragrant tempura crumbs are simply exquisite. Thick, chewy soba noodles
dipped in a rich broth The firm noodles make for a satisfying meal
No wonder it’s so popular—it’s truly delicious Sipping soba noodles until my mouth is full, feeling pure happiness. Sprinkling seven-spice seasoning on the table
I can eat it all the way to the last bite without getting bored. The slight spiciness
perfectly complements the sweet sauce After finishing the noodles,
and enjoy it with soba soup. The broth, now infused with the flavor of the soba,
has a comforting taste… A blend of roasted green tea and barley tea
is a refreshing drink that soothes the body on hot days. Thank you for the meal! Customers flock to the restaurant for the super-fast cold tanuki soba! Gifu’s ultimate soul food was amazing! The beloved “station soba” at JR Shizuoka Station With its three key features of “affordable, quick, and delicious,”
supporting customers’ stomachs and wallets Kakiage soba The broth, flavored with bonito and soy sauce in the Kanto style,
so delicious you’ll want to drink it all up. Served in just 40 seconds! Established approximately 60 years ago!
A close-up look at the standing-style soba noodle shop on the platform at Shizuoka Station Shizuoka City, Aoi Ward, Kurogane-cho, Shizuoka Prefecture
JR Tokaido Line “Shizuoka Station” A shop located on the local line platform
“Fujimi Soba” There is also a shop on the down platform Established in 1966
This is a noodle shop operated by Tokai-ken, famous for its ekiben (station boxed lunches). Business hours
7:30 AM to 1:30 PM Kake Soba 370 yen
Tanuki Soba 440 yen Kake udon 370 yen
Kakiage udon 500 yen Toppings
Fried Tofu Balls 80 yen, Fried Tofu 80 yen All rice is domestically produced 11:13 1 male
Purchased tanuki soba Placed the meal ticket in the designated spot and placed the order Boil the noodles for about 15 seconds
Drain the noodles thoroughly Katsuobushi (dried bonito flakes), bonito extract,
and pour in the broth made with sardine flakes. Tempura crumbs, green onions Served in less than a minute Sipping freshly made soba! Savoring the broth and finishing every last bite After the customers have left
Immediately clean up and wipe down Staff) (working)
How much is it? It’s a long time. It’s not like I’ve been here forever
I’m not the only one I’m retiring. to this department I’ve been working here for over 20 years, but but now that I’ve come here 15 or 16 years, maybe Staff: What time of day is usually the busiest? Morning and noon. It’ll be done by 1:30 here. It’ll probably get busy just before 1:30. Orders are placed using meal tickets. One man
purchases a meal ticket with tempura soba and inari Inari sushi Waiting for soba noodles… Boil the noodles for about 20 seconds. Drain well Stir-fry Pouring the broth　 Green onion 45-second high-speed delivery! Kakiage soba 500 yen Amazing one-coin price! The soft soba noodles blend perfectly with the rich broth
and the delicious flavor makes it easy to slurp down… Top with table condiments Dip the tempura in the sauce The sauce is soaked in
The tempura is also delicious A customer who loves standing-style soba
Enjoying soba with a rich broth Also enjoying tempura with extra broth Continue eating the soba noodles… Take a bite of inari sushi The original Kanto-style sauce
so delicious you’ll want to drink it all up… One male customer arrives Maximum daily visitors: 160 people arriving, 125 people departing
Approximately 20–30 people use the facility during morning and afternoon peak hours Yes, please wait a moment I’ll handle everything on my own. Refilling disposable chopsticks A man in a suit
Orders tempura udon Cooking udon noodles Drain the water after about 20 seconds Place the tempura on top
Pour the broth Kakiage udon Slurping the chewy udon noodles… The rich broth
is savored thoroughly. One male
Orders tanuki udon Topped with plenty of tempura flakes
Tanuki udon The udon noodles soaked in the broth are irresistible… Drink it all up and finish it off! Here you go.
Here you go. While taking orders
keeping a close eye on the customers Statues of Takekuni and Imagawa Yoshimoto One man
Orders tempura udon While feeling the cold wind at the station platform
Sipping warm udon noodles holding the bowl in my hands and eating… Enjoying the broth to the last drop, he leaves the restaurant. 11:52 Amidst the bustling crowd on the platform
A man in a suit stops by Kitsune soba and
inari sushi fried tofu Kitsune soba Table condiments Lift the noodles high… Slurp it all in one go Inari sushi too Enjoying soba and inari alternately Finished it all neatly!
Quickly filling my stomach Replenished energy
Heading off to work in the afternoon… Here you go, please wait a moment. Always wipe the counter
and wash the dishes immediately. A man in a suit
comes to the storefront and looks troubled… He buys a meal ticket and enters the store! Here you go, please wait a moment. A standing-style soba noodle shop that serves food at lightning speed
Many customers use it during layovers One male customer arrives Adds condiments from the table Slurping the soba noodles in one go Finishes in less than three minutes
Finish eating the soba noodles Ordered meat udon Top with warmed meat Meat udon 600 yen The rich flavor of beef melting into the broth is absolutely delicious! The tenderly boiled udon noodles
have a gentle, delicious flavor. Thank you for the meal! Eating while listening to the sound of the train
Standing-style soba noodles had a unique flavor.

0:00　岐阜）冷したぬき天国
地図　https://maps.app.goo.gl/UQRJB5vjJa7KL1Vq6
住所　岐阜県岐阜市泉町３１
URL　https://youtu.be/FMEEqmOGN0o

44:35　豊川）寺そば 萩山 慈恩寺
地図　https://maps.app.goo.gl/JPh7yNFBdUZ8vLW68
住所　愛知県豊川市萩町堂ノ上４７
URL　https://youtu.be/fALB26ttvt0

1:19:45　西尾）そば爺 よしみ
地図　https://maps.app.goo.gl/T8oprTKGmSqUEJvf6
住所　愛知県西尾市東幡豆町宮司４−１
URL　https://youtu.be/R0Qrfawz_4w

2:08:54　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

2:57:02　静岡）富士見そば 上り店
地図　https://maps.app.goo.gl/NMa1bVJ7xHeDMSJD9
住所　静岡県静岡市葵区黒金町５０ 静岡駅 在来線 1・2番線ホーム
URL　https://youtu.be/5mhp7nSztKU

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

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