天ぷらラッシュ！注文殺到うどん定食を一瞬で捌く本場さぬきの爆売れ店に密着

天ぷらラッシュ！注文殺到うどん定食を一瞬で捌く本場さぬきの爆売れ店に密着

Established 42 years ago , “Udonbō
Takamatsu Main Store” offers meat-topped udon with seasonal vegetable
tempura, a seasonal vegetable tempura
topping, and a time lunch (kausu don, chikuwa tempura,
hijiki rice) . The thin, supple noodles are delicious,
aren’t they ? It’s still as delicious as
ever! The rice balls and crispy tempura are amazing! The kama tama udon is
absolutely delicious! Delicious! Delicious! Kagawa Prefecture, Takamatsu City,
Kamei-cho, 5-minute walk from Kagawa
Electric Railway Kawanishi Station. Established in 1982, “Udon Bō Takamatsu
Main Store.” 5: 00 The owner arrives at work . He trained under his father and has been
running the shop since the renovation in
2021. Preparation begins. Dashi is made with kelp . Tofu skins are prepared for kitsune udon
and inari sushi. The dashi is poured into the pot and simmered slowly . The tofu skins are transferred to a tray. For inari sushi , the tofu skins are cut
and opened. For kitsune udon, the tofu skins are
transferred to a tray . We place a weight on top to remove excess
broth. We rinse the rice . The rice remains delicious even when
cooled. We use Kagawa-produced Milk Queen
rice. We add the rice-washing water to a pot
with daikon radish. We cook the rice. We prepare the mixed rice. We add soy sauce, cooking sake , oil, and seasonings to adjust the flavor . We add soy sauce, cooking sake, oil, Add
dashi , chicken, and burdock. Remove the kelp. Add bonito flakes . Add the secret blend of bonito flakes. Remove the scum . Add more bonito flakes . Simmer for a while. Strain the dashi . Squeeze the cheesecloth to filter the
dashi thoroughly . The first dashi is complete. Mix vigorously . (Owner) “There are seasonings, right ?” (Seasonings) Sometimes it solidifies at
the bottom , so I mix it directly . Check the flavor of the broth. Divide the first broth into two containers . Add the secret seasoning to the first
broth to complete it . Strain the first broth and transfer the
remaining bonito flakes to a pot. This is the second broth, used for oden
broth or cooking ingredients. Remove the bonito flakes. This is the
second broth. Make oden broth . Transfer the second broth to a small pot
. Transfer the vegetable broth made from onions, Chinese
cabbage, and other vegetables to a small
pot . Transfer the kelp removed from the first
broth to a small pot. Simmer for a while , remove the kelp. Combine the kelp, bonito flakes, vegetable
broth, and season with condiments to
complete. Pour the finished broth into the oden pot . Add daikon radish that has been
parboiled in rice washing water, add the second broth , and simmer for a while. Oden ingredients prepared the previous day
( Shop owner) Is it with curry? The ones that have been cooked for a while
taste better than the ones added
immediately . The mixed rice is cooked . The plain rice is also cooked . Measure the plain rice and divide into
portions . Add kelp and umeboshi. Sprinkle with salt and shape into onigiri . Kelp and umeboshi onigiri are complete. Make mixed rice onigiri . Umeboshi, kelp, and furikake on top. Wrap the onigiri in plastic wrap. ( Shop owner) Arrange the rice balls on a
tray and let customers serve themselves . The rice balls are complete . Make inari sushi. Bring the udon dough. Roll out the dough that has been left to
rest , pressing it flat with a rolling
pin. Wrap it around the rolling pin and roll it
back and forth to stretch it. Cut the noodles. The udon is complete. Prepare tea on the table. Pour the broth for zaru udon into bowls. Place wasabi on small plates . Cut the lemon. Cut off the core of the watermelon. Cut the onion. Remove the core. Make the broth for the meat-topped udon. Lightly boil the pork . Remove the scum . Add the pork to the broth. Prepare the shrimp and vegetable tempura. There are four types of vegetables: pumpkin, sweet potato , mitsuba, onion. Mix the ingredients with all-purpose
flour. Tempura is complete. Father’s croquettes: sweet potato, burdock , eggplant . Prepare ingredients for chanpon . Prepare ingredients such as carrots and
wood ear mushrooms in individual portions . Staff: Do we prepare each one like this
first ? If we don’t , it takes a lot of time because so many orders come
in. Stir-fry the chanpon ingredients . Add the broth to the pot . The radish in the oden has absorbed the
flavor Add more ingredients to the oden. Tempura of nanohana and local shrimp . The self-service tempura and onigiri
corner is complete . The store will open soon. Opens at 11:00 AM . Parking available for 4 -5 parking
spaces available. 8 table seats, 12 partitioned seats , 12 tatami mat seats, 12 private rooms ,
total 44 seats . Monday, Tuesday, Thursday 11:00 AM –
2:30 PM, Friday, Saturday, Sunday,
Holidays 11:00 AM – 2:30 PM , 5:00 PM –
7:30 PM. Time lunch 800 yen (Kausudon, Chikuwa
Tempura, Hijiki Rice) Original cold tempura 950 yen , Champon
950 yen, Toppings : Hot spring egg 150 yen , Monthly limited menu updated on SNS , Oden, rice dishes, and tempura are
self-service, Chikuwa tempura 150 yen, Chicken tempura
200 yen , Oden menu : Egg, long tempura 150 yen , Radish,
domestic beef tendon 200 yen , Table condiments : Salt, seven-spice,
ground sesame seeds. The previous chairman manufactures these
souvenirs at his own factory . Customers began flocking in as soon as
the store opened . Ordering the time lunch and champon , the udon is boiled upon order to ensure
freshness . The boiling is checked, the udon is rinsed in water and the champon is prepared. Sesame oil , pepper, and broth are added, then cornstarch is used to thicken the sauce. The creamy sauce is poured over
the noodles, completing the champon. Udon stick . Famous!
Champon 950 yen. The creamy sauce clings to the chewy
noodles. The vegetable-rich sauce is packed with
flavor and absolutely delicious! Making the time lunch kasu udon. Time lunch 800 yen (kasu udon, chikuwa
tempura, hijiki rice). Making the original cold tempura. Topping with shrimp, seaweed, pumpkin, and
shiso tempura . Original cold tempura 950 yen. An order for meat buckwheat noodles comes
in. Topping with meat for the buckwheat
noodles . Garnishing with grated radish and lemon . Shiso tempura. Meat buckwheat noodles 950 yen. Making soy sauce udon . Soy sauce 500 yen . Chikuwa tempura, Order for shrimp
tempura. Serve chikuwa tempura (150 yen) and shrimp
tempura (300 yen) . Prepare Time Lunch Kasu Udon. Make grated radish bukkake. Serve grated radish bukkake (medium) (730 yen). Top with garnishes and squeeze lemon. Enjoy the refreshing broth and smooth , chewy noodles . Keep eating until
it’s all gone! Make meat udon. Green onions, meat udon 900 yen Order for Sanuki mixed noodles. Place an egg in the center. Kagawa Prefecture brand pork Top with “Olive Pork,” scallions, onions,
tempura flakes, and seaweed . Limited menu: Sanuki mixed noodles 1,150
yen. Make Champon Udon . Order the original Hiyaten. Original Hiyaten 950 yen. Crispy and delicate shrimp tempura.
Delicious both as is or dipped in broth! The noodles have a strong bite and a
smooth texture—truly udon that you can
savor in your throat! As lunchtime approaches, orders keep
coming in . An order for warm chikuwa buckwheat
noodles (large) comes in. Warm chikuwa buckwheat noodles (large)
1,000 yen . Make champon . The champon rush continues! Time lunch chikuwa tempura. Serve with hijiki rice . Make kake udon (medium) . Kake udon (Medium) 600 yen . Preparing meat buckwheat noodles. Meat buckwheat noodles . 12:20 PM. The store is packed. Preparing
kitsune udon . Kitsune udon 600 yen . An
order for a large kamaage comes in . Regular customers. They love udon so
much they visit about 200 shops . Staff:
“One of those shops? ” ” Yes, that’s right .” Staff: “How’s the
taste?” “As always, delicious!” The thin, supple noodles are delicious,
aren’t they? The meat buckwheat noodles are sold out. An order for cold buckwheat noodles comes
in. Cold buckwheat noodles 550 yen . A family with children arrives. Warm chicken and egg tempura (Large)
Sanuki mixed noodles ordered. Warm chicken and tempura (large) being
prepared. Warm chicken and tempura (large) 1,400 yen . The shop owner’s brother and his family . Staff: How’s the udon your brother makes
? Brother: His udon has a good bite to it. It’s delicious! Delicious! Customers from outside the prefecture (ordered) the original Hiyaten, which has
tempura on top. We had it both cold and hot . It has a good bite and is delicious! Customers came to pick up oden. Long ten, tofu, and egg . This is the
pattern three times a week. Order for original Hiyaten (large) comes
in . Staff : Do you come here often ? Yes, about twice or three times a week . Today I ordered the Hiyaten. The noodles are smooth and have a good
texture , and the tempura is delicious too. They make Kama-tama udon with freshly
fried tempura . Kama-tama is 700 yen. A customer who came to Kagawa for a trip : Staff: How do you like the Sanuki udon
from Kagawa ? It’s absolutely delicious! Ordering Champon . Champon 950 yen. The hot, rich broth filled with vegetable
flavor warms the body… The creamy broth clings to the smooth
noodles, creating a delicious harmony… Closing at 2:30 PM . Customer: Ten-toku ! Brother, Ten-toku! Kagawa Prefecture, Kannonji City,
Ikenoshiri Town, 40-minute walk from
Kannonji Station Nestled among rice fields and residential
areas. “Oki-ta Udon.” ‘s a parking lot across from the store. Established in 1962, this is a
fourth-generation family-run udon shop. 6:35 AM Current owner (4th generation) The udon is made by blending four types of
flour with salt water . The dough is kneaded for about 30 minutes to give it
elasticity. It’s tiring, of course . In summer, you sweat a lot . From here, we cut the dough, and then
shaping them by hand, which takes another
two hours. During Golden Week, this process is
repeated about five times. On weekdays, they sell approximately 350
bowls of udon, and on busy weekends, about
550 bowls . The dough is layered and kneaded
multiple times to strengthen it. It is then divided into ten portions,
kneaded again to develop elasticity, and shaped by hand . Staff: Is that the current owner? Yes . Staff: How long have you been here? About three years. I worked as a salaryman in Osaka for about
ten years . I helped out at the shop a bit during
university. I’ve always enjoyed it and found it
fulfilling . I mentioned it to my grandmother, and she
casually suggested I try it someday. Ibuki iriko : Small sardines caught off
the coast of Ibuki Island. The bag contains iriko and katsuobushi
(dried bonito flakes) . Dashi: Iriko, katsuobushi, kelp , barley tea. Light soy sauce, soy sauce, sugar, and salt. Add them when it comes to a boil. Just before it boils, add a heated iron
rod to the broth . It’s hard to describe, but this changes
the flavor , giving it more depth. The taste is completely different whether
you do it or not . Carefully skim off the scum. For the mixed rice , use chicken, fried tofu, carrots , burdock,
and threaded konjac. shiitake mushrooms, plenty of ingredients , more
ingredients than rice, I think. Then add salted kelp . It has salt and brings out the dashi flavor, which is
delicious. It has a good aroma, the smell of burdock. Inari sushi, rolled sushi. This area is a set combination with inari
. The basic inari is quite sweet , so for people who don’t like
sweet rice, we have… The signature cat Chobi, ginger, and bottled tea are always available at
the table. There are tables, tatami mats, and counter seats . Seasonings one-flavor pepper, seven-flavor
pepper, Ajinomoto, soy sauce, and sesame
seeds . Opens at 9:00 AM . Prepares while serving . A variety of onigiri, mixed rice dishes, 1 piece for 160 yen. Sweet and spicy fried tofu is included by
default in the udon noodles. (small) 350 yen .
Tempura flakes come with the udon. Kitsune udon with three pieces of fried
tofu . Self-service pickles. Small udon with tempura 460 yen. Topping egg 70 yen. Onigiri 100 yen . Hot, cold, lukewarm 9:40 AM Two people came in . Moon-viewing udon (small) x2. Moon-viewing udon with a broth enhanced by dried sardines. It’s been about three years since I last
came . It’s been a while since I came with my
brother . We used to come here often when we were
kids . It’s the taste of home . Staff: What do you like about the store? The firm texture. I always get it piping hot. I love it when
it’s hot . A man came in, took inari sushi from the display case , and ordered tempura udon with shrimp tempura .
(Available while supplies last) Tempura udon. When eating udon, this is the place to go. Though udon is
delicious everywhere in Udon Prefecture ,
this is my favorite spot. Tempura udon. The man also ordered tempura udon. The firm texture of Sanuki udon . Biting into the tempura . Large tempura , medium temp ura. Customer: Tempura special ! Yes!
Brother, Tempura Special ! Tempura udon special, one flavor .
Kagawa men’s lunch is udon! Udon boiling time is about 10 minutes. They keep making udon even during business
hours. Sesame, seven-spice , large udon with toppings. Regular customer who comes almost every
day for 20 years . Tempura flakes . Regular customer who has been coming for
20 years . Fresh ginger as a condiment is
self-serve. 11:55 AM . Buckwheat udon . Delicious! The taste brings back memories. Thank you , sir. See you later . I ate
well. It was delicious! The best ! Thank you! Kama-tama. 1:50 PM. Cold udon . I’ll have that! Staff: Why did you come today? I’m here in Kagawa for a driving school
camp . The driving school instructor
recommended this place . Staff: How is it? It’s delicious. 2:30 PM Closed. Kagawa Prefecture, Takamatsu City ,
10-minute walk north from JR Kurumori Park
Station. A long-established udon noodle shop behind
the prefectural office. Founded in 1973.
Sakabashi Udon Main Store . 3:45 AM The president, Sakabashi, starts work
at 3:30 AM . The dough is shaped into balls the
previous day and kneaded early in the
morning. They make 1,000 servings a day. (Small portion)
Making udon noodles. To stretch the dough with a rolling pin
and strengthen it, they knead it three
times. Next , they stretch and cut the dough with
a rolling pin . When making udon noodles, they imagine
how to stretch the dough and adjust the pressure accordingly—pressing
harder or softer depending on the dough’s condition. They also check the
dough’s consistency and decide whether to stretch it larger or
smaller . (Years of experience as a udon noodle
maker) I worked as a salaryman for about
16 years, but I’ve been doing this since I was a
student, so that’s about 45 years in total . The original location was a noodle factory
called Sakabashi Udon . The current president took over from the
previous generation five years ago . Before that, he ran another Sakabashi Udon
store . We currently operate five stores in
total. On weekdays, we make enough udon for 3,750
servings, and on weekends, we make enough for 5,000 servings . The busiest
time is period is around New Year’s, when
8,000 to 9,000 servings. We load the goods and move to the main
store which is located behind the Kagawa
Prefectural Government Building in
Takamatsu City. “Sakabashi Udon Main
Store” 5:05 AM : Employees arrive, and preparation begins . The broth for the buckwheat noodles is transferred from a tank in the dining
area. The noodle broth is prepared, and toppings such as scallions,
tempura flakes, and toasted sesame seeds are made available
for customers to add as desired . The noodles are washed thoroughly, and
the second batch of broth is prepared . Six large pots of broth are made daily , with the first two batches prepared by the
previous president . broth is made using kelp, dried
sardines, agari (dried fish) are used to
extract the broth. The timer for boiled eggs is set . Suppliers deliver chikuwa (fish cake)
and processed fish products . The processed fish products are arranged . Fried tofu. Burdock from Aomori Prefecture is cooked before being fried. Cooking it first
softens the texture. The boiled eggs are done. Sweet potatoes for tempura. The seeds are carefully removed from the
pumpkin. The stems are cut off . Cut into pieces for tempura . Onions . Kakiage (mixed vegetable fritters) Slice
thinly for tempura . 5: 36 Chicken breast for chicken tempura . Frying . Make tempura batter . Sift to prevent lumps . Add water gradually while mixing. Dipping flour. Make eel tempura . Eel tempura is fried . Chikuwa tempura. Peel the boiled eggs. Pat dry thoroughly. Coat in tempura batter and fry. Boiled egg tempura. Chikuwa, eel, and squid tentacle tempura
are complete. Cut vegetables for kakiage . Slice carrots into thin strips . Kakiage vegetables are complete. 5:42 AM: Mr. Sakazue arrives at the store. Stretch the dough. 7:00 AM : Store opens (may vary by day) . Closed
on Sundays (Saturdays may vary). Parking available . 48 seats . Self-serve udon broth . Table condiments: sesame seeds, soy
sauce, and seven-spice powder. Small udon with broth: 280 yen . Small
meat udon: 530 yen . Tempura: all items 120 yen. About 60 types of fried and processed
foods are available daily. Regular customers who arrive first chat
with Sakuragi-san . Udon and soba are boiled in a large pot
. Staff: “Isn’t it a bit early to open?” We start preparing at 6 AM and let regular
customers in , but officially we open at 7 AM . Salarymen start coming around 6:30 AM, so Tuesdays are a bit quieter. Yesterday was busy. We rinse the soba in water, divide them into portions, roll out the dough with a rolling pin, cut it , boil it in a large pot , check the udon’s condition, drain it, rinse quickly, and serve. Sorry for the wait . Here you go . Take it with you. Two servings of soba
for takeout, two dashi for takeout ,
medium-sized kake udon with tempura . Cook the noodles to your preferred
doneness, drain , top with fried tofu, scallions, and tempura cr umbs . Turn on the tap to pour
the dashi , slurp the udon. The familiar udon you crave from early
morning, with the rich dashi permeating your entire
body . Enjoy the dashi to the last drop and finish it all neatly! Season the mackerel with a marinade, sweet potato
with flour , freshly fried mackerel , and shrimp
tempura . Ordered small udon with toppings and inari sushi. Inari sushi
120 yen . Here you go . Small udon with toppings. Regular customer boils the
udon to their preference in a tebo . Self-service tempura . Add condiments and broth. Let’s eat. First, bite into the whole chikuwa
tempura. Slurp the udon . Staff) What did you have today? Kake udon with two tempura pieces. It’s delicious. That’s my favorite. 6:15 AM Working guys come in before work. Enjoying udon and tempura for breakfast. Return the dishes to the return counter . Full and sleepy, heading to work . Here you go, sorry for the wait . Regular customer orders kake soba and
maruten . Staff) Do you come here often? Yeah, every day. For breakfast before
work. Staff: How long have you been coming here? I think it’s been about 20 years, maybe
longer . (What do you order?) Soba, right? Soba. It’s just the way I like it, so I’ll keep
coming. I get my energy from Sakabashi Udon and
head to work . Kake udon (small) , aburaage , chikuwa tempura. Pour the broth, top with scallions and tempura
flakes . Kake udon (small) 250 yen , chikuwa
tempura 120 yen, tofu skin 120 yen. The large chikuwa
tempura is incredibly satisfying . The large tofu skin is delicious with
the broth soaked in. The udon has a firm texture and pairs
perfectly with the broth. The aroma of dried sardines fills your
mouth. Wakame seaweed , pour the broth . Kake udon (small) 250 yen , shrimp
tempura 120 yen, Wakame 120 yen The happiness of being able to eat freshly
made udon in the morning . Staff: How’s the rain affecting things? It’s definitely affecting it. It’s completely different. About 150 fewer
people. 7:00 AM A regular customer who comes every morning . Here , I ordered the small kake udon
with one tempura . Staff: What kind of
tempura? Usually chikuwa. Here, they use the whole piece, but most places cut it in half. At Sakabashi, they use the whole piece, so
it’s a satisfying amount . It goes well with rice. It’s something
you can eat every day without getting
bored. Customers keep coming in from early
morning looking for udon . They find time to stretch the dough, make the noodles , boil them in a large pot , and serve. Here you go! Thank you! The meat for the meat udon is boiled , then coated with batter and
fried . Shrimp tempura . Arrange the freshly made tempura . Welcome! Three university students arrive. They order small kake udon and one piece
of tempura each. Please make that 400 yen each. Thank you . Staff: Do you come here often? No, this is our first time . Staff: Where did you come from today? From Shiga Prefecture. The noodles have a good bite to them . Delicious! Refilling the udon broth. Refill complete! Two women arrive. Order small plain udon, small cold udon
with tempura. Choose mackerel tempura . Let’s eat! First, taste the broth. Mmm! Delicious. Delicious… Next, the noodles. We came from Kanagawa . Delicious ! Delicious! Wiping the table. I moved here from Nara a year and a half
ago. I come here every morning. I looked around, but this is the only place in Takamatsu
City . I went all over Takamatsu, but this is
the best because it’s close. Two customers arrived . They ordered medium kama-tama udon and
small kake udon. There are so many options, it’s hard to
choose . Let’s eat. Hmm, delicious . Staff: Where are you from? We came from Shiga We’re going to a live show, so we thought we’d try the udon while
we’re here. It’s delicious! Delicious! The noodles alone are delicious. The broth is pretty light, but the flavor is strong, so it’s delicious . You can drink it. Check the noodles by touching them . Put the freshly boiled noodles in a bowl
, crack an egg on top , pour the broth
over it, and the kama-tama udon is
complete . It looks so good ! Add tempura flakes and green onions as
toppings . Mix the broth, noodles, and egg
well . Delicious! Want some? So good ! Yeah, it’s delicious. It’s somehow different. Kama-tama udon (small) 380 yen. Udon, dashi, and egg well . The noodles are chewy, and the dashi and
egg are irresistible. As customers order, set the udon in bowls . Make meat-topped udon: add meat and grated daikon radish , pour the broth over, and it’s done . Make meat udon: add tempura, which is added one after another, and continue boiling the udon . 11: 10 Customers start lining up. Serve quickly. Skim off the foam. Taste. Remove the kelp and dried sardines. Dip in bonito flakes . Top up the broth for the peak . Staff: Do you come here often? Every day , I order buckwheat noodles with toppings, buckwheat noodles with a small serving of
broth , sweet potato, and fish cake . It’s almost set in stone. I get burdock tempura because it’s cheap and tasty , and the texture is different from other
places. The broth is the best . I use chopsticks to poke the fish cake to
create a hollow space inside . There are two types of fish cake: tempura
and fried with seaweed. Five customers, two men and three women,
arrive and order one at a time . Staff: Is this your first time here? Yes, it is . I came from Tokyo. I really wanted to come here . Staff: What did everyone order? I
ordered buckwheat noodles with toppings .
I ordered cold buckwheat nood les. I
ordered kamatama . I ordered meat
buckwheat noodles! Cold buckwheat noodles
are cheap! Staff: How is the taste of the
authentic Sanuki buckwheat noodles? It’s exceptional. I’m so happy. The texture is different . It’s so chewy! The broth is also delicious! I’d like to come here every day. 12:05 A line extends all the way to the
entrance. A man in work clothes orders medium-sized
buckwheat noodles with toppings, a rice
ball, and two pieces of tempura . He sprinkles seven-spice seasoning on
top. The noodles were very chewy and delicious . I tried the buckwheat noodles with
toppings, and they were light and tasty . Medium-sized plain noodles , meat noodles, and medium-sized plain noodles for 330 yen . Thank you, please keep them warm. ~ Local residents and working salarymen
flock to the udon shop. At 12:30, the line at the entrance is
finally cleared. Staff: (Usually) is the line longer than
this? Yeah, it’s always crowded . From 12:00 PM, it’s
non-stop for about 40 minutes . Meat udon (small) 530 yen. The sweet meat and broth complement each
other perfectly. Meat buckwheat udon (small) 590 yen. The richness of the meat soaks into the
broth, making it irresistible… The tender beef and udon go together
perfectly. It was absolutely delicious . The texture of the noodles is completely
different! The broth soy sauce was amazing had the Kama Tamago and Meat Buckwheat Noodles . I ate a lot ! The portion was huge! The radish grated over the meat buckwheat
noodles with lemon was amazing. The combination was perfect. Using chopsticks, refilling table condiments . Since there are many regular customers,
you get to know them by face . Some people even recognize you just by looking at your
face, so they might bring the noodles
before you order . It’s nice when there are many regular customers
. It’s really heartwarming that they come
every day. 3:00 PM , closing time. (Once the noodles
are gone) Sold out for the day! We start cleaning the kitchen , scrubbing every corner. We transfer the remaining broth from the
tank. The last customer leaves. “Nabeyaki Udon Kotori,” preserving Ehime
Prefecture’s soul food . A close look at the third-generation
female proprietor’s hard work! Ehime Prefecture, Matsuyama City,
Minato-cho, 8-minute walk from Ishite
River Park Station , located in an alley off Gintengai
Street. Established in 1949 , Nabeyaki Udon
Kotori. 9:00 AM , the owner arrives . The menu features only nabeyaki udon and
inari sushi. Third-generation owner , Nakaya Yui-ko . Staff: How many burners are there on the
stove? There are six burners, but we only use
some of them . Staff: Do you use all six during busy
times ? Yes , all of them . We cook directly in the pots , so it’s a race against time. My mother is mainly
in charge here, but it’s a real challenge. The shop was started by my
great-grandmother and grandmother . Staff: Does that make you the fourth
generation? If things go smoothly, it would be the
fourth generation. My mother wasn’t supposed to take over, so technically she would be the fourth
generation, but since I took over, I’m the third
generation . (Founded) It’s been around for 75 years,
I think. White dashi, light soy sauce , taste -testing—it’s all spot-on. We strain it . We start preparing the dashi broth and
inari sushi at 4 a.m. We use autumn-harvested dried sardines and Rishiri kelp. We’ve been using the same supplier for years , and they’re
professionals who select the best
ingredients . We try a few batches and choose the one we like best, which we use for the entire year. The
iriko is used in our original light soy sauce for udon broth. The udon broth is complete . The aluminum pot used for nabe-yaki udon is 18 centimeters in diameter, which is
the standard size. This one is 16 centimeters, so it’s a bit
smaller. Many places use this pot for nabe-yaki
udon . In Ehime, it’s common , but you don’t see it much outside of
Ehime . It might be a characteristic of Ehime.
This noodle is sourced from a local noodle
factory. Staff: What are the ingredients for the
pot-fried udon ? It’s beef, tofu skin, scallions, and two
types of fish cake. The ingredients for pot-fried udon include
sweetly simmered beef, fried tofu, and handmade inari sushi prepared early in the
morning . Staff: Do many people order inari sushi
with the pot-fried udon ? Yes, many do. You can order one piece at a
time, so many people eat one udon and one inari
sushi. Add broth to the pot and prepare for
opening . Table seats, raised seating area. Nabeyaki udon 750 yen , inari sushi (2
pieces) 300 yen (inari sushi can be
ordered one piece at a time) . Seven-spice seasoning on the table. 10:00 AM to 2:00 PM , closed on Wednesdays
(occasional holidays). Customers keep coming in. A group of three orders pot-cooked udon
and inari sushi . The stoves are running full steam from
the moment the shop opens. The ingredients include beef, fried tofu,
scallions, and two types of fish cake. The lid is placed on the pot , and the next pot is prepared
efficiently. The first pot of pot-cooked udon is ready. The finished dishes are served quickly . It’s hot, so be careful . The order is complete . Matsuyama specialty , Kotori-san’s
“Nabe-yaki udon.” The udon noodles are soft and traditional. The large inari sushi is beautifully finished. Thank you very much . Quick cleanup. In the past, the shop was open all day,
and there were times when nearly 1,000
meals were served in a single day . Currently, it is only open for lunch ,
averaging 150 meals per day, with up to
300 on busy days . Staff: What was the reason you decided
to take over the shop ? I was living in Tokyo, but when I came back , my grandfather—who was a really strong man—said “Yoisho” when he picked up the
udon . I thought, “Oh, the shop is going to
close.” (Laughs) From a young age , I grew up thinking of
this udon as my grandmother’s udon . I wondered if I could let that go . I decided I didn’t want to lose it, so I
came back to take over. I would put the dried sardines in the
morning , make the broth , and my wife
would season it . Staff: Is your wife strict about the
taste? She was definitely strict . Not just
strict, but when she tasted something, she would
chew it slowly and carefully . Once she was satisfied, she would use
that broth for the day . She was really particular. She would
check it once when it started boiling , and then she could feel the convection
when she held the pot . (From the heat)
she takes it off . She doesn’t want to open the lid as much
as possible. With her seasoned expertise, she serves
perfectly simmered pot-cooked udon . Oh, seven-spice . A customer who came for the first time
on a sightseeing trip says it’s delicious. Yes, it’s delicious. Opening the lid is only done once. Be careful, it’s hot. Yes, please. This is my first time here . It’s easy to eat and delicious. The aroma is wonderful. Welcome! More customers keep coming in . Sorry for the wait. Be
careful, it’s hot . Enjoy the broth with a hint of dried
sardines. Pot-simmered udon noodles are served one
after another. Sprinkle some seven-spice seasoning and slurp the soft noodles. Regular customers arrive . “Here you go. Be careful, it’s hot.” A regular customer who has been coming
since college . ” It’s light and never gets boring. ” “Wow, it looks delicious.” A couple visiting from Yokohama. ” The broth is really flavorful. ” It’s delicious. Egg toppings are also available. Regular customers arrive. A group of three close friends who have
been coming here for years. Delicious. Delicious. It’s been the same since we were kids. It hasn’t changed at all . Here you go. Nabeyaki udon 750 yen. Inari sushi 300 yen
(2 pieces). The sweet broth with a hint of dried
sardines soaks into the udon noodles,
making them delicious. The specially made udon noodles are soft,
and the kamaboko (fish cake) is fried like an omelette. The inari sushi has a generous portion , with thick, sweetly simmered skin and
refreshingly sour rice . The inari sushi sells out every day. Closed at 2:00 PM. ( Closes when noodles
run out) Things have gotten tough, so I said, “I’ll take over,” and now it’s just me and my mom running the place . When it comes to udon, this is the place. It has that nostalgic udon
flavor . It’s super delicious ! Delicious! Kake udon (small) 300 yen . The tempura is delicious. The colored
parts are especially good. Putting tempura on top of the kake
udon is so tasty! Goodbye , see you later, thank you . A family-run udon shop in Kagawa Prefecture, Kanazawa Temple. A
5-minute walk east from Kanazawa Temple
Station . A 100-year-old building. A diner-style
udon shop called “Hanaya Shokudo .” 7:00 AM : The owner and his mother
arrive . There are 23 seats at tables and
the counter . Noodle making begins .
Staff: Did you learn noodle making from
someone? At home , I researched and taught myself. This is the dough . Alright! Now I’ll start kneading it. Knead it by hand and then press it . Staff: Is it like stepping on it with
your feet? Something like that . Use your hands and the machine to cut it. Measure the amount accurately . Put it in again and repeat the kneading and pressing . Great dough! This is the best udon! Use the machine to roll it out thinly. This is the dough we kneaded today. Cook the rice . Green onions, kitsune sushi filling, fried tofu , vinegar , and the vinegar-seasoned rice with the
filling. Kitsune sushi, bamboo shoots , burdock, dashi , sugar. Season with dashi, then fry. Dried sardines . Let it simmer for a while . Staff: Do you keep the dashi the same
flavor? It stays the same . What are you doing now? Making cold dashi. I’ll float it in well water soon. It’s for cold udon and kake udon. The well water is super cold . Tempura flour . Staff: How many types of tempura are
there? About seven kinds : burdock, bamboo shoots , fish cake, dried squid, sardine , chicken. Depending on the season
, we also have octopus . This is delicious! Ginger . The dashi simmered in a tokkuri is
delicious. Wipe down the counter seats. Shrine . Table condiments : seven-spice, umami
seasoning, sesame seeds, soy sauce,
Worcestershire sauce. Opens at 10:00 AM . Sprinkle purifying salt at the entrance. Cold noodles with broth (large) 400 yen,
cold noodles with broth (small) 300 yen , wakame noodles (large) 450 yen,
moon-view noodles (large) 450 yen , egg noodles (large) 450 yen . Curry
noodles available on Wednesdays only.
(large) 600 yen Onigiri 120 yen, Kitsune sushi 150 yen Staff: Has the building been here for a long time
? Yes, the pillars and such have been here for over 150 years , I’ve
heard . The location hasn’t changed either . We’ve been running this place quietly . If you don’t come early , the sushi will
sell out. It’s delicious here . The stir-fried soybeans are especially
tasty. Thank you! Boil the udon noodles. Warm the dashi broth in a pot. Rinse with water to remove the slime. Divide into individual portions. Dried squid , marinated chicken , shrimp , burdock root 120 yen, bamboo shoots 120
yen, fish cake 120 yen , dried squid 150 yen,
shrimp 150 yen , tempura , dried squid 150 yen, shrimp 150 yen,
burdock root 12 0 yen, bamboo shoots 120
yen A man wearing a white T-shirt comes in. “Large bowl, please.” “Sure.” Warm the bowl . Pour the hot broth. Top with scallions , fish cake, and fried
tofu. Complete the dish . Kake udon (Large) Sesame, seven-spice . Delicious. Living in Kagawa , if you don’t go to a
udon shop, you feel like you’re missing out . It’s iriko broth, right? It’s delicious. Regular customer . Staff: Do you come here often? Yeah, pretty much . My dad loves it. How’s the taste? It’s delicious. Is it recommended ? Yeah , regular customers order egg udon, but we prefer kake . Adding tempura on top of kake is
delicious! A neighbor brought their grandchild. It’s nice to eat freshly cut udon. Delicious! Both of them love udon and finished it all. Goodbye , see you later, thank you . One small kake and one small bukake , with tempura . Bamboo shoot tempura , lemon , ginger , small bukake , small kake udon . Staff: Which do you prefer , bukake or
kake ? That’s a tough one. Both are delicious, but the broth is tasty, so maybe kake . Bukake is also delicious, but how does it compare to udon in Nagoya or
Tokyo ? It feels chewy, but I think the iriko dashi is delicious. Kagawa is
still the best. The owner’s darts buddy came in. Cold kake udon, large . The tempura usually has sardines, but the sardines are delicious. The rest is chicken tempura. Staff: Is the chicken tempura also
delicious? It’s delicious. The salt and pepper add a nice touch. You can eat it with the broth or with soy
sauce. Why do you keep coming back? The taste is great, but it’s also the people who run the place. Plus , there’s this local vibe that’s really nice
. When it comes to udon, this is the place . I’ve been coming here for 20-30 years, and it feels nostalgic. The tempura is delicious, and the colored
parts are especially good . Kake udon (small) , onigiri . The udon is smooth and goes down easily
. The tempura is big and satisfying… Thank you! Here’s your warm soy sauce udon . Staff: Do you come here often? Almost every day. During my work lunch break, and even on my days off . The inside is so calm, and the main reason is that the udon is
absolutely delicious. It’s so tasty . The broth is amazingly delicious . It’s light and addictive, haha. Thank you for the meal . Originally , we were a nursery for plants near Marugame
Castle. We got the name “Hana-ya” from the nursery . After that, we stopped being a nursery and became a udon shop . It’s been passed down through
generations. It’s been around for about 150 years, and I’m the fourth generation. The fish shop that supplies fish to the
store, curry , curry rice (Wednesday only), curry rice and two bowls of curry udon—it’s incredibly delicious . Staff: Is there anything you like about
the shop? Everything. The master and his wife are great A couple who stopped by while on a
pilgrimage egg and meat-topped udon (large), egg udon (small)
, tempura, bamboo shoots, and dried squid. It’s delicious ! Sorry for the wait! Kake udon (small) 300 yen. The broth is light and flavorful with a
hint of dried sardine. The noodles have a good bite and
elasticity . The fried tofu is soaked in the broth and
delicious. Squid tempura 150 yen. Egg udon 350 yen. The fluffy eggs mix well with the broth
and are delicious. A mild flavor that appeals to people of
all ages . 1: 30. Closed. The owner changed about two years ago. The old lady was getting sick , so I said, “I’ll do it ,” and now I run it with my mother. The customers are great, so it’s fun even when I’m doing it . “Hana-ya Restaurant,” with a 150-year
history , preserving traditional flavors with two
generations of the family! Customers keep coming to this old-school
restaurant . Here you go, sorry for the wait . Wow, amazing! Ehime’s locally loved dishes: soy sauce-based katsu donburi and katsu curry udon. Absolutely delicious! I think Hamada-ya is the best . We’ll keep going as long as the two of us
can, with the hope of continuing to serve
our customers . The katsu is so tasty! The crispy coating is amazing . A close look at this long-standing
restaurant that has been around since the
Meiji era! Ehime Prefecture, Iyo City, “Hamada-ya.” Founded in 1892 , the signature dish is
katsudon without egg . There’s parking for four cars right next
to the store . Inside , the owner’s wife runs the place. There’s a spacious room for banquets. It feels like stepping back in time , with
a calm, historic atmosphere. The owner The broth for the udon is the base for everything . We use the broth we just made to make miso soup . It’s made with rad ish, onion,
tofu, and barley miso. The barley gives it
a fragrant, mild flavor.” The completion (Local) seafood shop’s katsuobushi (dried
bonito flakes) is used . It’s been a long-standing relationship,
probably since the previous generation or
so. (The owner) carefully washes it . Katsu don
sauce preparation (Staff) What are the
main seasonings for the katsu don sauce ? It’s just the udon broth with soy sauce,
sugar , and mirin . It’s a bit sweet. We use sashimi soy sauce, which is a
darker soy sauce. We also extract broth from carrots and
katsuobushi , then add soy sauce, mirin, and salt to
adjust the flavor. The rice is done . Staff: When did the shop open? Around 1892 , I think. It’s been around for about 130
years , running as a udon shop . It’s designated as an important cultural
property , and the building is listed as a
significant structure . This street is the
old main street, and it’s part of a
preservation society to maintain the
historic streetscape so it’s designated as
an important cultural property, right? Yes. We use the same okamochi (wooden tray)
from back then. We sift the batter liquid and breadcrumbs. We make cuts in the pork for tonkatsu , season with salt and pepper, then coat it
. We also prepare chicken thighs, wipe down the tables, and sweep the entrance. We are Nagata Seimenjo , a wholesaler of udon noodles . We’ve been doing business with this shop
since my father’s time . The wife makes katsudon without eggs, and Mr. Nagata only eats katsu curry udon . people come in! I’ve been eating katsu curry udon for
years . It’s delicious. I think Hamada-ya is the best. Customers usually choose from the popular
menu items, but we also have chicken rice and omelette
rice, which are Japanese-style dishes . The most popular items are the half katsu donburi set and the half
katsu tamagoyaki set , which are half and half. You can also get half Chinese noodles and
half katsu donburi, so you can enjoy both together. That’s why
the set is the most popular . We have large, medium, small banquet
halls available. Popular menu items: Katsu Donburi 850 yen,
Half Katsu Donburi Set 950 yen. Popular menu items: Chinese noodles 800
yen, Katsu Curry Udon (with small rice)
1,000 yen, chicken rice 700 yen, fried rice 700 yen , tonkatsu set meal 950 yen, half katsu
tamago set 1,000 yen , Chinese noodles 800 yen, fried noodles
700 yen, udon 500 yen, shippoku udon 700 yen , sauce-marinated fried chicken 750 yen,
tonkatsu 700 yen , summer limited menu, Alcohol available Katsu Sandwich 650 yen Table condiments : chili powder, salt,
pepper Tatami room available Lunch 11:00 AM–2:30 PM Dinner 5:00 PM–9:00
PM (Last order 8:30 PM) Opens at 11:00 AM. Both entrances have curtains. A woman enters and orders fried udon and marinated fried chicken. Chicken: Boil the udon while stir-frying the
chicken . Add bell peppers, carrots, and onions
are added . Cabbage is added. The cooked noodles are drained and placed
in a colander . The noodles are added back and
stir-fried. Seasoned with sauce . Fried udon topped with green nori and red ginger is served . Here’s your fried udon . Enjoy the chewy
noodles. The fried chicken is coated with the special sauce . Here you go, sorry for the wait . Wow, this is amazing! Thank you. The fried udon has a fragrant, nostalgic
flavor . The fried chicken with sauce is
perfectly balanced with the sweet and
spicy sauce! The women left satisfied. Two people came in during their work lunch
break and ordered katsu donburi and katsu
curry udon . Before opening, they fry the katsu
coated in batter. The couple works together to prepare the
dishes . Miso soup . It looks hearty and filling! Drizzle soy sauce over the katsu donburi
to complete it! I’m here on a business trip and have started coming here frequently
with my partner. We often stop by here too . Staff: Is there a place you particularly
like ? The cutlet is delicious! w Do you usually order the same thing? I mostly order katsu donburi, but it’s either that or fried chicken . The batter is crispy, and the meat is juicy. It’s really delicious. The katsu gives me energy to power through
the afternoon. Next, a male customer arrives and orders a half katsu tamagoyaki set . Pork , broth , katsu donburi, and Chinese noodles are prepared
simultaneously . Rice is served , followed
by eggs and onions . The half katsu tamagoyaki set is devoured in no time. A man in a short-sleeved shirt and shorts
arrives. He ordered the half katsu tamagoyaki set and soba
rice to go. He skillfully mixed the eggs
to put on the katsu donburi . He boiled the Chinese noodles , quickly fried the eggs , added lard , pork, and seasonings to flavor the soba rice. Two customers came in and ordered katsu donburi with eggs and katsu curry udon. He added curry powder to the boiling soup
to thicken it . The broth was fragrant, and the katsu
curry udon was ready. The sound is appetizing! Katsu donburi with egg and pork cutlet. The crispy coating soaks up the curry
soup, making it delicious! A man and woman come in. Skillfully handling four pots, simmer onions in broth, crack eggs into the mixture , stir quickly over high
heat . Half-cutlet and egg set . Enjoy the soup first. Chinese noodles have a flavor loved by all
ages. So delicious that they scoop up the
egg-filled cutlet donburi . The half-and-half set was created
because my friend came and wanted to share.
That’s how the set was created . All the menu items are based on customer
feedback. What kind of menu did you originally have? It’s a udon noodle shop. We started serving katsu donburi over
50-60 years ago. What would you recommend? What’s your recommendation? Half Chinese noodles and half katsu
donburi . This is the most popular . At Hamada-ya, we’ve always served it
without eggs, just the sauce. Fried chicken is also popular among
younger customers . For the katsu, we boil the udon noodles in a clay pot, add the soup with ingredients , and simmer until it bubbles. Then we drop in the eggs and let them cook until they’re
half-cooked . Here you go , meat hot pot udon. The fried chicken is coated in sauce , and when you mix it
well, it’s ready. I came here while traveling after
researching it. The atmosphere is amazing, and it’s delicious! A young woman in a career woman style came
in and ordered a large portion of Chinese
noodles. She generously sprinkled pepper and enjoyed it slowly. Staff) The dishes have been passed down
through generations, so I think the taste
is authentic. But it’s just about making them the same
way, right? It’s really tough when customers say the
same dish tastes different from when they
came before . I’d rather hear they enjoyed it. We’ve been running the place together with
my mother for years. Maybe it’s because she was there that we could keep going . Our goal is to keep
going as long as we can. Regular customers say the tonkatsu is crispy on the outside and
juicy on the inside . The combination of the sweet and savory
sauce on the cutlet and the creamy egg is
amazing! Starting with the miso soup the steaming hot dish is served right at
the table… Staff: Do you come here often? About once a week. What did you order today? This one—tonkatsu donburi with egg. It’s delicious. They enjoyed their meal in the cozy
atmosphere and left satisfied . Staff: Are there any special features of
Hamada-ya’s tonkatsu donburi? The cutlet donburi is probably the sweet
sauce, right? It’s really sweet. The cutlet donburi usually has eggs on
top, but the one here doesn’t have eggs , which is
a unique feature. The cutlet is fried with burdock , carrot, onion, sugar, and dashi. The cutlet is fried to a golden brown and looks delicious… Curry powder and green onions give off a delicious aroma. Top it with the cutlet, and you have Katsu
Curry Udon. Katsu Curry Udon (with small rice) is
1,000 yen . The cutlet is crispy, and the curry
broth soaks in, making it irresistible. The soup is light and has a sweet, gentle
flavor . The udon noodles are thick, soft, and
chewy! Enjoy the soup-coated cutlet and udon
together! The sweetness of the vegetables adds a
nice touch to the soup . Dive the set rice into the soup! Mix well with the curry broth for the perfect finishing touch! Next up is omelette rice . Dice chicken breast and onions . Sauté the chicken breast, then add the onions and season with salt and
pepper. Cook the rice , mix with ketchup, and fry the eggs thinly. Place the rice on top
of the eggs to make the omelette rice. 800 yen . The sweetness of the onions and the
tangy ketchup rice complement the
flavorful chicken perfectly! Closes at 2:30 PM. Shippoku ingredients : fish cake, shiitake mushrooms, chicken,
tofu, carrot, scallions. Shippoku udon. After closing, the couple enjoys lunch
together . Staff: What’s the secret to keeping this
going as a couple? We don’t interfere much. Since it’s just the two of us, we’ll continue as long as we can, aiming
to provide our customers with our dishes
for as long as possible . Thank you for today. Thank you very much . Why not try our signature tonkatsu
donburi in this nostalgic space ?

0:00　香川）うどん棒 高松本店
地図　https://maps.app.goo.gl/xwuogGYiVMtFgiVP6?g_st=ic
住所　香川県高松市亀井町８−１９
URL　https://youtu.be/Ey5usTKBO0s

33:09　香川）大喜多うどん
地図　https://maps.app.goo.gl/iYaW7oZxgTPV3mkM7
住所　香川県観音寺市池之尻町７１８
URL　https://youtu.be/B48Gq-inVV4

1:01:47　香川）さか枝うどん 本店
地図　https://maps.app.goo.gl/oszoDtPks3gmwL7V7?g_st=ic
住所　香川県高松市番町５丁目２−２３
URL　https://youtu.be/uxi_DdXJyXQ

1:48:13　愛媛）鍋焼きうどん ことり
地図　https://maps.app.goo.gl/JirLweVjTtieojsm8
住所　愛媛県松山市湊町３丁目７−２
URL　https://youtu.be/4anQ-Ni0ue4

2:04:14　香川）はなや食堂
地図　https://maps.app.goo.gl/468pQwqvCvbpRm4B9?g_st=com.google.maps.preview.copy
住所　香川県善通寺市金蔵寺町８３８−２
URL　https://youtu.be/iqFVj_wS9N8

2:28:12　愛媛）濱田屋
地図　https://maps.app.goo.gl/oSFkGzdB1VAs4kKZ8
住所　愛媛県伊予市湊町２１
URL　https://youtu.be/eY5KM3Iz0Nc

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