ナニコレ？！元力士が作る人見知りうどんにハマる人が続出する名古屋うどん店に密着| Japanese Udon Noodles

ナニコレ？！元力士が作る人見知りうどんにハマる人が続出する名古屋うどん店に密着| Japanese Udon Noodles

A mysterious sign suddenly appears in the middle of town… What is “shy udon noodles that hide themselves”? The fried noodles are also very original. I’m hooked! The broth and the sauce
are all made from scratch, I do everything from scratch. The broth is delicious. The broth is so flavorful that people drink it all! Owner: How is it? Woman: It’s delicious. A sophisticated bowl of rice topped with beaten egg and tempura crumbs. Shy udon noodles hidden under fried tofu and beaten egg! I like this warm shy udon with egg. The owner’s personality I already love it It’s so heartwarming Thank you so much for always coming. I want to improve the quality of each and every dish We followed the former sumo wrestler who opened a udon restaurant from scratch through self-study. Tokugawa, Higashi Ward, Nagoya City, Aichi Prefecture
8-minute walk from Morishita Station on the Meitetsu Setouchi Line From National Route 19
Go down the small road that branches off… A blue sign comes into view. Established on August 8, 2024
“Hitomishiri Udon” You can’t help but stop in your tracks
A specialty udon restaurant with a unique name The owner, Mr. Kanegae, arrives at work The interior has a warm, wooden feel.
There are three seats at the counter. There are ten seats at tables. The owner is a former sumo wrestler Every Tuesday, which is the restaurant’s regular day off,
he goes to the popular restaurant “Kato Mitsu” in Seto to train. Cooking rice The rice is from Aomori Prefecture
and is called “Masshigura.” We cook about 8 cups of rice a day. Fill the pot with water for boiling udon noodles. 9:44 Make warm udon broth
Use two types of fish: mackerel and bonito Remove the scum. Strain the broth. Staff: What is the most important thing for you? The broth and the kaeshi (seasoning sauce)
I make everything myself I do everything from scratch Some people tell me that’s good,
so I want to keep improving it. The broth for warm udon noodles is ready. Making udon noodles for miso-simmered udon. Kneading the dough that has been left to rest for a day. Currently, only the noodles for miso-simmered udon are handmade.
The other noodles are ordered from Nagoya Seimen. Apply flour Roll out thinly. Staff: Is making udon noodles difficult? I’m not very good at it.
I’m not very skilled. You’ve been coming here every week
(to practice), haven’t you? Staff) What kind of things
do you find difficult? Like making the thickness even when stretching it out. or cutting it. It’s a little different each time, you know. I’m practicing. Staff: When did Mr. Kato start
going there? It opened in August, and since last year’s around the end of October,
I’ve been going there. I’ve been going there every day off. (Staff) About half a year. That’s right. The stew is still ready, isn’t it? That’s what we were talking about. I can ask them all sorts of questions, too. There wasn’t anyone like that before,
so I’m really grateful. They welcome me when I go there, and they praise me every time I go. Recently, I’ve been going once a month. I go out to eat somewhere else It’s like studying Fold the stretched dough Cut into equal widths Cutting complete Spread the cut dough into noodle strands Separate the cut udon noodles Staff)
What time do you usually start and finish preparing for the day? We work at night and finish preparing in the morning.
Then we’re done. At night, including preparation and cleanup, it’s sometimes a little past 11:00 p.m. Divide into 180g portions per person. Put them in bags to prevent them from drying out. Clean the cutting board.
The udon preparation is complete. The employees are arriving. Prepare cold water Arrange at each table and preparation is complete. Wiping chairs Vacuuming every corner Staff: What about the interior? I helped with the interior as well. I demolished it myself. Staff: That’s amazing. I watched YouTube and demolished it. The water pipes burst twice. Staff: What about debt… I have debt. I’m scared right now. Cold, shy udon
with fried noodles on top Made at a noodle factory
Thinly stretched noodles Staff) Shy udon is
the most popular, I guess. Staff) That’s the base, right? The cold and hot versions
have completely different broths. It’s getting warmer,
so the cold version is more popular these days. In winter, it’s completely
only warm ones. There are people who eat the extra large size. Some people come here once a month. They’re not big at all.
They’re just normal people. They usually finish in about 10 minutes.
110 Staff: How much does it weigh? About 1 kilogram just for the noodles. The fried noodles for the toppings are ready. Taking photos for social media. An acquaintance’s aunt
said there was a spot available here, so I called her, and she said it was totally fine. I decided right away. Staff) There aren’t many restaurants around here,
are there? Not many, are there? Without thinking about it, Wearing white coats and preparing for business I’m not a sumo wrestler, though. I do have a sumo name, though. Tokitsukasa. Staff: That’s a great name. Business hours
11:00 a.m. to 2:30 p.m. (last order at 2:15 p.m.)
18:00–21:00 (last order 20:30) Coin parking available nearby Recommended
(Cold) Shy Udon (Regular) 200g 850 yen (Hot) Shy Udon Regular 200g 850 yen
Set with mini rice +150 yen Shy Pot-Cooked Udon
Regular 200g 1250 yen Nabeyaki udon (regular size) 200g 1250 yen
Shrimp tempura (3 pieces) +300 yen Miso-simmered udon (regular) 1,350 yen
Large portion 1,550 yen Cold meat udon (regular, 200g) 1,350 yen
Taro +150 yen Shy Udon Extra Large 2300 yen
1 kilogram of noodles only Small rice 150 yen
Raw egg 100 yen The owner is shy, so
there are many explanations. The noodles on top can be removed upon request. Table condiments
Kaeshi, Ichimi Ichimi How to eat Hitomi Udon
The menu is created entirely by the owner. There is also a menu in front of the shop Opens at 11:00 Two customers arrive right after opening (Woman) Meat udon sounds good too.
(Man) Looks delicious. Two cold udon noodles. What is a “high-class bowl”? Show me a picture of a high-class bowl
and explain it carefully. Then I’ll have one of those too. Two cold udon noodles
One High-Class Donburi, right? Wait for the food to be served
Read the menu and wait… (Woman) It’s fried noodles… Woman: That’s interesting. Preparing the rice for the Hakara-don. Making a high-class bowl Beaten egg Tempura crumbs Donburi broth Add beaten egg Stir gently while cooking. Cook until soft and creamy.
Place on top of rice. Sprinkle with tempura flakes and seal with egg.
The high-class bowl is complete. This is the high-class bowl. It smells good Hot and steamy… Delicious The broth is flavorful. Rinse the cooked udon noodles in cold water to firm them up. Drain the water
Divide into individual servings The cold broth is separate from the hot broth
and is made from dried bonito and mackerel flakes Thin fried tofu, tempura crumbs Green onion Egg yolk Wasabi, fried noodles The first bowl of udon noodles arrives. Thank you for waiting. (Male) First, break the thin noodles into pieces and eat them crispy. Eat the thin noodles as instructed
Break them into crispy pieces Wow, they’re so crispy The fried noodles were hiding
the udon noodles, which I mixed with the soup and enjoyed. The egg yolk mixed in well and was delicious! Enjoy changing the flavor with the table spices. This is my first time here. Staff: What brought you here? I was browsing social media and saw various things. I thought it looked like unusual udon noodles. It looked like a special kind of udon noodles. I was interested, and I thought I’d like to try it someday.
But I happened to have some business nearby
today, so Staff: Where did you come from today? From Togo Town Staff: How was the taste? Woman: It’s delicious. Even just eating the udon noodles alone it’s chewy and smooth. It’s delicious,
and the fried noodles on top The fried noodles are also very original. I’m really hooked! Staff: Where does the name “Hito-shiri Udon” come from? Because we’re not very good at customer service. So you added that to lower the bar? I didn’t mean any harm by it. Staff: On the udon menu,
there was something called “shy udon,” right? Staff: Did you come up with that after you opened the restaurant? Yes, after we opened the restaurant. I thought about serving regular udon noodles, but… That’s a little…
I thought it might be different… Then let’s hide it Let’s make the udon shy too
That’s what we talked about, right? Can I get some extra rice
and a raw egg, please? (Man) Thank you.
(Employee) I’ll bring you a spoon. Break the egg and mix it well. Add the rice to the remaining sauce Beaten eggs Add the table sauce… Enjoy the egg rice with a rich broth! Both the udon noodles and the egg rice at the end
were devoured in no time! (Man) Thank you for the meal!
Employee) Thank you very much! Please come again! The rich eggs are from Hyogo Prefecture. Staff: Isn’t it a bit expensive? But
they’re delicious, so we use them. A regular customer who is from the same sumo club as the owner
One male customer enters the store Orders a large serving of meat udon Boil the udon noodles. Rinse thoroughly with cold water Serve 300g of noodles in a bowl Kaeshi Tempura flakes, green onions Top with sweet and spicy simmered beef Egg yolk Add wasabi
Large serving of meat udon complete Please wait a moment. Mix in the wasabi… Stir well. The rich flavor of beef and the sweetness of eggs
are perfectly blended in these chewy udon noodles. The elastic texture of the udon noodles makes them incredibly satisfying and delicious! Staff: Do you come here often? Yes, I come here often. The broth is delicious! Not a drop left
Drink it all up and finish it all! A family of four comes in Shy person orders two regular udon noodles Regular nabe-yaki Mini tempura rice bowl Meat udon noodles Making nabe-yaki udon noodles
Mixing the sauce and seasonings Dashi Divide the udon noodles
Put them in the pot Spinach, thick fried tofu, kamaboko
Kasu (fried beef intestines) Cut the fried ingredients and place them on top Egg Simmer lightly The pot-cooked udon is complete. Rinse the boiled udon in cold water to firm it up. Kaeshi Tenkasu Thinly fried tofu, green onions Egg yolk Top with thinly fried noodles
Shy udon is complete Sweet and spicy beef Egg yolk The sweet and spicy beef goes perfectly with the broth!
The meat udon is complete. Sprinkle the sauce over the rice. Fry the shrimp tempura. Drain the oil thoroughly. Arrange on top of rice Pour more sauce Mini tempura rice bowl Thank you for waiting The family enjoys udon and tempura rice bowl together. The man at the counter
orders additional cold udon and rice. Sorry for the wait Carefully breaking the fried noodles from the end… Stir thoroughly With the broken fried noodles
Enjoy the crispy and chewy texture Finished eating the udon
Add rice to the broth The rice soaked in broth is delicious! Second bowl of udon noodles and
rice, all gone! After eating two bowls of udon noodles and rice,
I’m full and ready to leave. Owner: How was it? Woman: It’s delicious. A family of four with children
Each of them enjoyed their udon and left the restaurant. Staff: It’s the noodles. Staff: They use Nagoya Seimen noodles.
Is there a reason for that? To be honest, we didn’t know the supplier.
We just thought it was good. It’s close by. I looked into it and they explained everything very carefully, so From the noodles prepared by Nagoya Seimen, I chose the ones I liked. One male customer arrived. One bottle of beer Ordered hot udon noodles Number of fried items
You can choose between 1 and 4 pieces. Ordered 2 pieces The beer arrives quickly. Pouring it into a cold glass… Waiting for the udon noodles to arrive Soup stock Seasoning and condiments Green onions Kamaboko Tenkasu Prepare beaten eggs Once the udon noodles are cooked,
rinse them in cold water to firm them up Return to the boiling pot
and warm the udon noodles. Fried tofu Add beaten eggs to the boiling broth Cover the noodles with fried tofu and beaten egg.
The warm, shy udon is complete. (Employee) Sorry for the wait.
(Man) Is it ready already? Here you go. The piping hot, freshly made udon arrives. Staff: Do you come here often? This is my third time or so. A man enters the restaurant. Cold and shy person orders regular udon
Orders the “Haikara Don” Preparing the “Haikara Don” Roast the tempura crumbs and soy sauce mixture until fragrant. Beat the eggs. The Hyakara Don is complete. This is the Hyakara Don. Shy Udon (regular)
+ Mini Hyakara Don 1,300 yen The fried noodles hide the ingredients and udon noodles underneath.
The signature dish, “Shy Udon.” Under the fried noodles are
egg yolk, green onions, thinly sliced fried tofu, and tempura crumbs. The owner’s special rich egg The chewy udon noodles are thoroughly mixed with egg yolk… Break the fried noodles
into crispy pieces… Mix the fried noodles, egg yolk, and soup
thoroughly… Slurp up the udon noodles mixed with the ingredients in one go The firm texture
and chewy noodles are irresistible! A stylish bowl of rice topped with
tempura crumbs and eggs The sweet and spicy eggs are cooked until they are melt-in-your-mouth tender
and soak into the white rice for a delicious combination! Take a big bite… Delicious! Eat it alternately with udon noodles… Mix the remaining rice from the high-class bowl
mixing it with the sauce The sauce and egg have soaked into
the rice, which is drenched in broth Enjoy every last grain! Leave the restaurant completely satisfied! Thank you very much! One male customer enters the restaurant. I’m shy, so please give me some warm udon noodles. You can choose between one and four pieces of fried tofu. I’ll have one piece. Prepare warm udon noodles. Beaten egg Boil the udon noodles Once the udon noodles are cooked,
rinse them in cold water to firm them up. Boil them lightly in hot water to warm them up. Fry Add beaten egg to boiling broth Warm, shy udon noodles are ready Take a sip of the light broth. Slurping udon noodles drenched in broth Regular customers who come every week Usually, I come here with my family, but Today, I’m here alone Staff) Shy Udon-san,
what do you like about this place? The owner’s personality. I love it so much. It makes me feel warm and fuzzy. Staff: Do you have any recommended menu items? I like this warm shy udon with egg. I enjoyed the broth
and finished it all! Thank you very much (Man) Thank you for the meal!
Shopkeeper) Thank you very much. Thank you very much! One man
Orders cold udon noodles This was posted before I did it. This was posted, so It made me feel like someone was waiting for me. I remember feeling happy. Just put up a sign I hadn’t done it for a long time I just kept renting the store I left it alone for about three years, so I think it’s an adult word, though. When I looked behind it, it was the neighborhood butcher shop. I think it’s someone from the neighborhood. Staff: Do you know who wrote it?
Have you figured it out yet? No, I have no idea. Someone should go ask them. They might be coming. Staff: So this one piece sparked your motivation? It definitely gave me a push.
That’s for sure. Cut the fried noodles in half… Add a dash of spice to the table Slurp down the chewy udon noodles
in one go! Thank you Left the store completely satisfied A man enters the restaurant
Shy udon, large portion Orders the “High-class Donburi” Here’s your High-Class Bowl. Break the fried noodles… Enjoy the firm texture
and chewy udon noodles. Take a bite of the Hakara Don. The egg in the high-class rice bowl and
the sweet sauce make it hard to stop eating! Leaving a bite of the High-Class Donburi
Finishing the udon noodles Finishing the High-Class Donburi without leaving a single bite! Staff: When did you start sumo wrestling? I started when I was about 20 years old. Staff: In your room?
Shop owner: Yes, in my room. Staff: When did you start and stop being a sumo wrestler? From 2001 in Kyushu. Until around July 2011, I guess. He was in the Makushita division. Well, I couldn’t eat much at all.
I wasn’t a full-fledged sumo wrestler yet. Staff: Was it a tough world? When I first started, yes. There were tough times, But as you keep going,
you start to feel like brothers, Staff: Was there no option to continue working in sumo?
415 No, I couldn’t make a living from it. Well, I guess you have to draw the line somewhere.
417 Staff: How old were you when you quit? I was 30. I joined a construction company At the age of 42
I started a udon restaurant One man
Shy Ordered udon noodles Broke off a piece of fried noodles
and ate it… Through the gaps in the fried noodles
He slurps up the udon noodles and savors them. After finishing the noodles, he adds
white rice to the broth… Sprinkle plenty of chili pepper from the table. The broth has soaked in.
Finish off with the rice! Two people, one male and one female, enter the restaurant
They order a large serving of cold udon noodles A family of three
Left the restaurant very satisfied. Two people, one male and one female, entered the restaurant. They ordered a large serving of cold udon noodles and
nabe-yaki udon noodles. Cold udon noodles Hot pot-style udon noodles are ready Thank you for waiting The shopkeeper helps out
Cleaning up the table Making miso-simmered udon
Putting miso and seasonings into the pot Tempura crumbs Dashi Pour the broth into another pot. Chicken Kamaboko Thinly sliced fried tofu, shiitake mushrooms Handmade udon noodles Staff) (Miso) Are there several types
blended together? Miso and other seasonings are mixed in. It’s like measuring out the right amount and adding it. Staff) When did you start making miso nikomi?
450 Around February. Staff: It’s not very popular yet? No, it’s not very popular yet. We said we’d start around December
but It’s already February That happens a lot, doesn’t it? I feel the pressure. You’ve been eating it all the time, haven’t you?
After it was over Staff: So now you’re satisfied with the taste?
459 To some extent, but I’m still practicing
at Kato Mitsuru’s place. Bring the broth to a boil and break up the udon noodles. Pour the boiling broth into the clay pot
and dissolve the miso. Add the udon noodles and warm them in the clay pot. Crack the eggs into the pot. Bring to a boil. Green onions Miso-simmered udon (regular) 1,350 yen The shop owner has made countless attempts and practiced repeatedly to create
Nagoya’s famous “miso-simmered udon noodles.” The soft-boiled egg is perfectly cooked… The rich miso broth blends with the egg yolk
and coats the udon noodles… Chicken The handmade udon noodles
have a firm texture and are delicious! The rich flavor melts into the noodles.
The miso broth is thick and irresistible… Staff: We heard that it had been just a signboard for about three years,
but We really had no skills at all, so we didn’t know where to start, I didn’t even know where to buy dishes.
I had no idea. Staff: Why did you decide to open a udon restaurant?
478 It was a spur-of-the-moment decision. I like the udon sold at supermarkets, and I also like udon made outside, so I thought it might be easy to get into.
But It didn’t work at all. Staff: How many customers do you get on weekdays and weekends?
484 On weekdays, about 20 to 30 people. On holidays, just at lunchtime,
about 30 to 40 people, I guess. including my acquaintances. The customers who come
are the same. I feel like I’m causing everyone to worry, and that they’re helping me out. I feel like I need to
grow a little or else it won’t work. I want to improve
the quality of each and every I’m not very good at customer service, but there are some very generous customers, so I’m getting used to it little by little. Staff: Is there anything you would like our customers to try?
498 I’d like them to try the udon noodles. We’re working hard on the miso stew. Please We took a close look at “Shy Udon,” which continues to grow day by day under the watchful eyes of customers.

店名　人見知りうどん
地図　https://maps.app.goo.gl/W5G5PK3uMzVnAY9N7
住所　愛知県名古屋市東区徳川２丁目５−１６

0:00 ダイジェスト　
0:56 本編

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

#うどん #日本料理 #名古屋グルメ