僅か２.８坪。高速ワンオペで１日最高600杯売り捌く東京立ち食い蕎麦屋丨Japanese Fast Food : Tachigui, stand-up noodle shops

僅か２.８坪。高速ワンオペで１日最高600杯売り捌く東京立ち食い蕎麦屋丨Japanese Fast Food : Tachigui, stand-up noodle shops

Up to 600 cups were sold in a very narrow 2.8 tsubo space!
Nanten. (Owner) 2.8 tsubo, I think. It’s sizzling. Kake-soba” is 350yen. I have a limb problem, actually. I was told that the worst that could happen is that I would be bedridden for two or three years, and I would never be able to stand up in a store. They said it was a miracle. The signature menu is “Meat Soba”. Meat Soba (Double)” is the specialty with plenty of meat. Nagasaki, Toshima-ku, Tokyo, Japan.
Shiinamachi station on Seibu-Ikebukuro line. Right outside the north exit. Standing noodle shop where up to 600 people a day rush in.
Nanten. Super compact 2.8 tsubo store with tasteful and nostalgic atmosphere. Featured on TV and voted the best standing noodle shop in Japan. The highest number of visitors is 600 a day, and on New Year’s Eve, 1,600 people come to the restaurant. Passing under the counter into the kitchen. The kitchen, like the seating area, is very compact. President Yuasa-san, 60, prepares for the opening of the restaurant. Cleaning in front of store. Even wiping down the floor thoroughly. Starting with kakesoba (buckwheat noodles) at 350 yen, a nice price in this day and age. Nanten” does not offer large bowls of noodles. Only the person himself offers the second bowl of noodles as “refill” for 350 yen. All products can be refilled for 350 yen, a conscientious service. Mini-meat“ is the same as ”Meat” refill. If you want regular size meat, you can order it for extra 50 yen. The restaurant will open soon. Open from 5:30 AM to 1:30 AM. One raw or hot spring egg is served from open to 10:00 AM. Kakesoba (buckwheat noodle) 350yen.
Wakame-soba 450yen. Mini meat 500yen.Meat 550yen.Double meat 700yen. Popular toppings menu. Refill 350 yen for the person only. Table top seasonings are shichimi and agetama. Usually opens at 5:30, but opened a little earlier on this day. Customers arrive early. An order of meat soba comes in. Heats up bowl. Plenty of well-seasoned meat. Plenty of sauce is poured. Hot egg for service. The famous “Meat Soba” is completed by putting green onion on top. Delicious soba eaten early in the morning is a friend of working men. Tempura udon orders come in. Eggs served until 10:00 am, fresh eggs are selected. Service raw eggs. Tempura udon complete with green onion on top (raw egg service). Customers arrive one after another. Kakesoba orders come in. Kakesoba (with hot egg service). Kakesoba (buckwheat noodle) with hot egg service. 350 yen is nice in this day and age. First, I taste soba noodles. Sipping Nanten’s original buckwheat noodle, you will be more than satisfied with the price. Enjoy the sauce even after you finish the soba. Finished eating and left the restaurant. Customers come to the restaurant as if they are sucked in. Double order of meat soba comes in. Owner greets customers with a crisp greeting even during busy cooking. The amount of double meat is amazing… Double meat soba (with hot egg service). A mountain of meat is so big that you can’t see soba noodles! A customer orders double meat soba. It was amazingly delicious.I came here for the first time today. I was surprised at the taste of the soba in Tokyo. I thought it was very easy to eat in the morning. It was great. (Staff) What is the square footage of your store? (Owner) 2.8 tsubo, I think. You can’t fit one car in there, right? On New Year’s Eve, the restaurant is busy, so two people can go in. It’s a bit crowded. (Owner) We started out with two people. We didn’t think we were going to open a soba shop or anything like that. I was going to look at the location and decide on a business. So my partner lived in the Shiinamachi area, so I came to look at it. He said, “What do you want to do in front of the station?”I said. I thought about it and thought “standing buckwheat noodles” would be good. When I looked inside, it was so small that I said, “Can we do it here?”I thought, “Can we do it here? My partner was doing construction work at the time. I can just barely do it.（I think there are four or five people. Talking about how “we need to turn (the guests) around.” And all the rest is with the help of the vendors. The butcher does the pork in our kitchen. Various places are cooperating with us. Curry meat noodles are ordered. (Owner) Excuse me for a moment. I’m supposed to use everything from one end to the other. Hot spring eggs for service. Curry meat soba noodles with green onion (hot egg service). Curry udon noodle is ordered. (Owner) I make it by stretching the noodles with noodle soup. I don’t make it spicy. They say it tastes better if you add spiciness with shichimi (seven spices). Curry udon noodles are served with hot egg on top. Order for Curry Soba comes in. Curry is a limited item until May. The chilling process has to be done here to do it. I know they serve curry in the summer, too. (Owner) It gets a couple of degrees higher in here, the temperature. Think of the body in midsummer too. Curry gone, replaced by chilled. Curry is served again when the chilled food is finished. Curry soba noodles 450 yen (menu until May). Sweet curry with dashi broth and flat noodles are well mixed with each other…! You can enjoy the rich flavor by breaking the hot egg and mixing them together. (Owner) I’ll put meat in it for you. It’s so delicious.My favorite. We had it with meat as a topping! Sweet and spicy meat is the taste of happiness.It adds more flavor to the curry! It is the best breakfast with curry soba noodles! Meat soba (cold) is ordered. Service hot egg. Green onion. Choice of wasabi or ginger. Meat soba (cold) is completed (hot egg service). After mixing the ginger well, I grab the meat and eat it first! Then, we chew the meat and noodles together. The combination of refreshing soup and sweet & spicy meat is irresistible…! Put fried egg on the table. It is good to eat it with dipping sauce..! I finish all the soup with the last drop of soup! Curry udon with double meat is ordered. Order for Curry Soba with Meat and Curry Noodles comes in. Noodle shop comes in. Noodles are custom made by Nantian original. (Owner) This is half image of ramen flat noodle. When you eat it with meat, if (the shape of the soba) is square, it doesn’t get entangled. After trial and error of various shapes, they came up with the present flat noodle. Udon noodles are also custom-made. This is the original noodle which is inspired from the soft noodle of school lunch. (Owner) The udon shop was surprised. (Udon) image when I said, “Soft noodles for school lunch. Huh?”Like that. （You don’t have a (soft noodle) mold. You bought the molds. Our udon noodles, but I think they are good with meat sauce on them. Onigiri also arrived. Onigiri and oinari are now available. Noodle shop seems to be going back with soba noodles. Delicious soba makes my day. 7:00The line is starting to form. Customers visit one after another. The owner handles orders one after another with fluid movements. (Shopkeeper) I’m losing strength… My limbs are crippled by an incurable disease, actually. I get tremors, you know. Chronic Inflammatory Demyelinating Polyneuritis, one of the designated incurable diseases. So when I’m busy, I lose strength in my hands. So when I found out 18 years ago that I had an incurable disease. I ended up in Keio Hospital for two months. I was told that at worst I would be bedridden for two or three years, and I would never be able to stand up in a store. They said it was a miracle. The owner’s cheerful voice echoes. Meat noodle order comes in (wakame seaweed added, hot egg served). Continue to make double Meat Udon (with hot egg service). (Staff) What was ordered? Double meat udon. It was delicious! The soup is light, though. More meat. Good balance. The atmosphere is nice. It has a retro feel. Thank you very much!
It was delicious! This man enjoys soba no tsuyu. He drank the last of it and finished the meal. Thank you for the food! Thank you very much! (Owner) I did the cooking, though. I didn’t do any research on standing noodle shops. There is a soba restaurant that I used to go to. And I was like, “You know, the soup there is good.” My partner and I went there for breakfast, lunch, and dinner for two whole weeks. When they got back, they made it together, and they went through a trial and error process of making the soup. And they came up with a soup that they thought “This is it!They made the soup that they thought was “the one! But if I tell the part-timers how to make it, they will know the recipe. They are now working with a major manufacturer to make it a playbate brand. Customers arrive one after another. Meat noodle (with kimchi) is ordered. Additional kimchi. Raw egg for service. Many men in work clothes visit here to fill their bellies. The owner is tired from the busyness of the business, but tries to serve customers cheerfully. Bustling with working men. Meat is prepared and replenished in the few moments when customers are interrupted. Meat preparation uses about 80-100 kg per day. During the peak season on New Year’s Eve, as much as 300 kg of meat is used. A shopkeeper works silently without a break. A customer comes to the store. Nanten also offers take-out.
Many customers were seen during the interview. This man also ordered take-out. Six orders are placed for take-out. (Owner) Take-out also depends on the day, about 50-100 pieces. Many of the to-go orders seem to come from women who work at nearby companies. One person finishes up an order of 6 pieces rapidly. In no time at all, 6 to-go orders are completed. Customers arrive one after another. Order of “Meat noodle with nameko mushrooms” comes in. Customer orders meat soba (nameko mushrooms added). It’s a grocery store. They delivered vegetables and had breakfast. (Staff) What do you recommend? It’s all delicious! After filling my stomach with delicious soba, I can go on with my day. Handles orders and washes dishes at the same time. (Staff) What is your maximum number of customers per day? (Owner) About 1,600 people. (Staff) That’s amazing. New Year’s Eve still seems to be a huge success. 30 to 50 people in line all night. One-operator during normal business hours except for New Year’s Eve, etc. The owner sometimes goes in on busy days or to give employees a break. Divide 24 hours by 3 and each person works 8 hours. Even though it is called business hours. （These 4 hours (after closing and before opening) are for cleaning and preparing the food. After all, it runs 24 hours a day. The owner says he will come back after his morning shift is over to give his employees a break. While standing in the kitchen, he also performs his original duties as president. (Owner) There are no labor laws for the manager. An order of wakame soba comes in. Order for Meat Soba comes in. Meat Soba” has remained unchanged from the beginning until now. (Owner) We used to go to the soba restaurant where we used to eat meat soba. That soba shop had a general amount of meat. He ate it thinking, “This would be great if there was more meat in it.” So I thought, if I’m going to do it (in my restaurant), I’m going to do that. Then the cost didn’t match. Ordered double meat soba. Double Meat Soba 700yen (with hot egg). Double amount of meat on top of soba noodles. Light soup with sweet and spicy meat! Piping hot egg…. It tastes best when it is mixed with meat! Special flat noodle is mixed well with soup…! Ajitama on the table. Aji-tamago is even better when soaked in soup! Cleaning the counter in a short time when the restaurant is settled. Shopkeeper works without a break, replenishing soba noodles. (Shopkeeper) I don’t have the strength to tear the bag of soba, so I just cut into it. This is just the wisdom of the sick. (Staff) Still, it’s amazing that Yuasa-san keeps standing in the store. She smiled happily as she said, “I don’t want to stand there, though.” (Staff) How long have you been in business? (Owner) Twenty-eight years, I think. If you add up the house loan and the store debt, we’re at about 70 million. The cost was so great that I almost went under. I was working part-time on weekends, because I could make a lot of money. (As it is) I worked at a noodle shop without sleeping. （I worked 24 hours a day to let 3 people take a day off. I was doing all those things. That’s because if you keep doing that for a number of years, your body will get out of shape. I have about six staff members now. Since I got sick, that kind of thing is not good for me. And revise the fees. We’ve rebuilt some, we’ve paid off some debt, and now we’re good to go. The staff has two full weekends, plus one or two 3-day weekends a month. No Showa guts. You’re destroying your body. (Staff) You’re 60 years old this year? (Owner) Sixty years old this year. He said he’s been doing it for 28 years. The children who were babies get married and bring their children and so on. It goes by so fast, doesn’t it? The same 28 years of love.
Please come and enjoy a drink that can only be tasted here!

店名　南天
地図　https://maps.app.goo.gl/9LxViRr9r1CHH4UL8
住所　東京都豊島区長崎１丁目２−２

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