注文して２０秒でくる。愛知が誇る高コスパ高速提供めん類食堂がすごい！愛知岐阜うどん店３選

注文して２０秒でくる。愛知が誇る高コスパ高速提供めん類食堂がすごい！愛知岐阜うどん店３選

This “Inya” person We’ve known each other for over 40 years. Well, when it comes to this line of work… It’s been over 60 years, I think. It’s always been cheap. I’ve been coming here since the 1970s. It’s delicious. It’s addictive. It’s been the same since I was a kid. The broth is flavorful, and and the affordability make it truly addictively delicious Chewy homemade udon noodles! The udon noodles are cheap. I come here almost every day. It’s fast, affordable, and delicious! That’s right! 1,000 people visit on Saturdays!
A close look at Udon Inaya, a long-time favorite. Minami Sakae-cho, Owariasahi-shi, Aichi
“Udon Inaya Owariasahi Store” Established over 60 years ago
The Owariasahi store of a long-established udon restaurant The owner of the Nagoya Jiyugaoka store
is related to the owner of Inaya. Third-generation owner
Atsushi Hara Mixed mackerel and mackerel pike Using two large pots
Making broth After boiling, for miso broth
Transferring the broth to a stockpot Return the shaved bonito flakes to the pot. Make miso soup using the separated broth. Popular miso soup
Blend two types of red miso. Let the finished miso broth cool. Strain the boiled broth. The Jiyugaoka store is older. This store has been around for about 40 years. We’ve been in Nagoya for about 20 years. This is our main location.
The other one (Jiyugaoka store) is run by your sister, right? I’m her cousin. My father’s sister’s family. So the new one (Owariasahi store) My dad and grandpa are there
It’s like they split up Strain the broth from another pot. Clean the pot. Return the strained broth to the pot. Sugar Soy sauce Adjust the amount of broth. Remove the scum. Transfer the finished broth to a pot. Transfer to a smaller pot. Cool the finished soup in a cooler Transfer the cooled miso soup to a pot “Jumbo Kishimen Inaya” Head to the noodle factory on the premises 20 years
Mr. Tanaka, who has been working here for over 20 years Staff: How many servings of noodles do you prepare? Mr. Tanaka: In terms of kilograms of flour, Mr. Tanaka: 27 kilograms of kishimen noodles and Mr. Tanaka) About 50 kilograms of udon noodles. Tanaka) 75 kilograms of Chinese noodles. Tanaka) In flour form. Staff) Is that roughly the amount consumed on weekdays? Mr. Tanaka) It varies between summer and winter. Mr. Tanaka) Chinese noodles and
it changes again, but On weekdays, we make a total of 150 kilograms of
kishimen, udon, and Chinese noodles. Apply flour Kishimen noodle production complete Adjust the cutter
and produce jumbo kishimen noodles Roll out the finished dough
with a roller Jumbo kishimen Udon noodle making Applying flour Silently continuing the noodle-making process
Mr. Tanaka Making soba noodles All of the various types of noodles are homemade
Mr. Tanaka prepares them at the noodle factory Cutting the noodles into strands Sprinkled with flour and bundled Soba noodle making complete Cleaning the noodle factory Transporting the finished noodles to the store Fresh noodles are
transported one after another from the noodle factory. The previous owner (70 years old)
helping with preparations for opening. Mr. Yamada (82), who is in charge of tempura. Staff) How many years have you been
running a tempura restaurant? At the market About 45 years. Mr. Inaya is a regular customer who comes every day making tempura and delivering it here. But as I got older
I started to think
that it would be difficult to pass on the shop So I decided to sell it. so I decided to just pay it to this Inaya-san
and leave it at that. I thought I’d do that. I was doing it at home, but But as I got older,
(it became difficult) This Inaya-san I’ve known him for over 40 years Because it’s an udon restaurant. Tempura is a must. No, I like yours better, so that’s what I’m saying. I’ll remember it for you Can you teach me? I started it. So I came here. It’s been about three months now. I’ve gotten pretty good at frying. That’s right. Well, when it comes to this line of work… Over 60 years, I think. Mr. Yamada, who is now 82 years old. My skills Even a little and pass it on if you would be so kind I’m doing it because I think it’s good. When we were filming at the Jiyugaoka store, we were able to film Mr. Yamada
carrying tempura. Including the Jiyugaoka store
We have been doing business with Inaya for over 40 years. We used to be called “Tsuruya.”
But Combine the vegetables and batter
and put them in the oil Dissolve the flour in the oil and add it
and it becomes tempura Shape it. When you try to do it, It’s difficult because it’s so simple. Staff) Mr. Yamada makes
kakiage and tempura, Staff) What kind of things do you pay attention to
when making them? Nowadays, everyone uses fryers or something like that to fry things, right? Mr. Yamada) Then It oxidizes no matter what. It’s because there’s so much oil. When we were working,
everyone used pots like this, but When you fry in pots like this you get light tempura. It’s a difficult way to express it, but I guess you could say it doesn’t linger in your mouth. It’s light and doesn’t stick in your throat, right? That’s the kind of tempura I’m aiming for,
but… This is already There’s not even a liter in here. It’s just constantly being replaced with new oil
. You’ll understand when you try it I think it tastes a little different. Staff: What ingredients are in the tempura?
What’s in it? Shrimp, carrots, onions, and mitsuba. It’s mostly vegetables. The shrimp is Like a broth, isn’t it? Staff: Have you always used these ingredients?
Mr. Yamada: Yes, always these ingredients. High-end
For example, shrimp Just peel the shell and fry it,
and it’s bound to be delicious. Of course. No, that’s not what I mean.
I’m talking about mass-market products. how to make something that people will enjoy eating That’s what
the old man’s theme is, I guess. The flavor of the ingredients really comes through, I think. I think the flavor of the ingredients really
comes through. But fried food, you know especially freshness It’s delicious when it’s freshly fried. With this thickness,
it has to be cooked all the way through. Otherwise, it’ll turn into a dumpling
and that’s no good. For example, with shrimp tempura, you fry it quickly, sprinkle salt on it and when you eat it
it goes into your mouth I guess you could call it how well the batter melts. That’s the essence of tempura. It’s not about the shrimp being delicious or anything like that. It’s tempura, after all. The way the batter is fried
is the key. Without the batter, it’s just fried chicken. It’s becoming more and more
high-class. It’s just the product that gets all the attention
That’s not what it’s about Add new oil Use first-pressed canola oil With techniques cultivated over many years
we carefully shape each piece We make 300 pieces of kakiage on weekdays
and about 450 pieces on Saturdays and Sundays Staff) What do you fry after kakiage?
What else can you fry? Right now, we only make kakiage. At year-end, we do shrimp tempura and tempura fritters, right? Mr. Yamada keeps frying nonstop. (About Mr. Yamada’s family)
His wife and daughters are here too. His wife is over 80. She’s not doing anything now, though. She goes to tai chi
and bowling. I went bowling last night, too. I’m not very good at it, though. But I can get about 180. Active hobbies are
the secret to Mr. Yamada’s energy. Staff: That’s great. Staff: Inaya-san is carrying on Mr. Yamada’s techniques. That’s right. really do What we’ve been doing for decades I thought it was going to end like this But the older guys here I want to do it, “Can you teach me?”
they asked me, so I thought,
“If I can just teach them a little bit here, I thought it might lead to something next time. I’m hoping so But here too We can’t do business without tempura We’ll manage somehow I’m happy about that, though. Boil the udon noodles for takeout. Boil in the first pot
Drain the flour Transfer to another pot
Boil thoroughly Boil for about 20 minutes 10:00 (opening time)
It starts to come in steadily. At that time, the part-time staff are
still preparing, so they prepare while serving customers
in a casual manner. It’s really fast when it’s busy. By 10:30, 30 or 40 people Sometimes they come all at once. The udon noodles are done. Rinse with cold water to tighten. Divide the udon noodles rinsed in cold water
into individual servings. The smooth and chewy
udon noodles are done. Inya specialty
Jumbo kishimen noodles are also boiled. The amount being made is small.
Jumbo is Kishimen and udon noodles They don’t sell as well as the others If you say it’s not popular,
it becomes that, but It’s the signature dish, though. We don’t sell that many. Rinse with cold water to tighten.
Divide into individual servings. Adjust the amount of hot water. Boil the kishimen noodles. Staff: Do you know how many people have come so far?
How many bowls have been served? On Saturdays, it’s around 1,000 people. At the end of the year, it’s like 5,000 meals. Staff: 5,000?
That’s amazing. Staff: You don’t have time to rest.
Shop owner: That’s right. The takeout udon is ready. Boil Chinese noodles for yakisoba Spread the boiled Chinese noodles
on a tray Pour oil over the noodles and separate them. Divide into individual servings. Preparation of Chinese noodles for yakisoba is complete. Staff: Do you have any popular menu items? Most of them are miso-based. We have a lot of customers. Everyone has their own preferences. It’s kind of scattered, but Chinese noodles Miso noodles Chinese noodles with tempura I highly recommend it I don’t really have an image of that. Chinese noodles with tempura. Cutting green onions Cutting green onions with a machine Finished cutting green onions into small pieces Packing miso soup for takeout into bags Miso soup preparation complete For takeout miso soup
Boil udon noodles Place the boiled udon noodles
into takeout containers. Miso soup Fried tofu Egg, tempura crumbs Green onion, fish cake This is the most popular item. In winter, this is definitely the best.
This is it. Everything is lined up at the storefront and ready to go. Many customers come to take out.
The storefront is lined with noodles, soup, and the popular miso hot pot. Takeout menu
Udon noodles 1 serving / 130 yen Miso hot pot 540 yen
Zaru Chinese set for 3 people 970 yen Take the tempura that has cooled down
to the kitchen and sales area. Tempura Mung bean sprouts to be used as a topping for Chinese noodles Divide into containers and prepare Inside the store, employees
are preparing to open Cleaning and wiping down tables Sweeping every corner Wiping with water is also done thoroughly Sweep the entrance and
don’t forget to wipe it down with water. Clean under the mat thoroughly. Katsuobushi (bonito flakes) for making soup stock
Help yourself In time for opening
Start boiling the udon noodles In a peaceful atmosphere
Packing udon soup for takeout Business hours
10:00 a.m. to 7:30 p.m. Closed every Sunday Udon 540 yen (large) 620 yen
Miso udon 560 yen (large) 640 yen Kishimen 540 yen (large) 620 yen
Miso Chinese 560 yen (large) 640 yen Zaru Chinese noodles 560 yen (large) 640 yen
Jumbo kishimen noodles 540 yen (large) 620 yen Kake Soba 560 yen (large) 640 yen
Miso Soba 580 yen (large) 660 yen Topping Menu
Tempura 150 yen Tempura crumbs 20 yen
Fried tofu 110 yen Table condiments
Chili pepper, pepper Parking lot across the street from the restaurant Parking lot behind the store
Total parking capacity for approximately 100 cars National Route 363, Haruoka intersection
Head south and turn into the small road immediately after Yellow sign as a landmark
“Jumbo Kishimen Inaya” Opens at 10:00 One customer arrives right after opening Miso noodles Making miso ramen Boil Chinese noodles Rinse with cold water to tighten. Put back in the pot.
Warm together with the bowl. Drain well and serve in the bowl. Pour in the miso broth Green onion Bean sprouts Ham Miso Chinese 560 yen Thin, curly noodles with a rich broth
that clings to the miso soup. Homemade Chinese noodles with a nice bite. A special miso broth
blended from two types of miso. Delicious! So delicious you can’t help but drink it all! Staff: It’s ready in about 20 seconds. If the timing is right One woman
Visited to take out She buys seven miso pots. She puts them in a cooler bag she brought with her
and takes them home. One male customer
purchased 3 miso hot pots Less than 10 minutes after opening
the miso hot pots are selling like hotcakes… While the staff prepares
for takeout orders… A man enters the store Miso soup Boil Chinese noodles in water
and rinse with cold water Warm lightly in hot water
and drain well Tempura Ham, fried tofu Pour in the miso broth Yes, please. Miso Chinese
(tempura and fried toppings) Slurping down
the homemade chewy Chinese noodles An order for udon noodles comes in. Heats the udon noodles.
Drains the water thoroughly and serves in a bowl. Pours the soup. Yes, please. Drain well. Please. Tempura Pour the sauce Three customers arrive
They order a large miso ramen and a Chinese noodle soup Preparing the miso ramen Miso Chinese noodles Fast service! Chinese noodles
(with fried toppings) It’s Chinese noodles with fried toppings. Thank you for waiting Making Chinese noodles Soy sauce broth mixed with chicken oil Dashi broth Chinese noodles Chinese noodles arrive at the table The man who ordered Chinese noodles
Sprinkles plenty of pepper from the table He slurps up the noodles in one go… He bites into the fried tofu along with the noodles. Delicious! Eating quickly… Two men leave their seats first The woman enjoys the miso soup
to the very last drop They leave the restaurant completely satisfied. Miso Chinese
(with egg and tempura toppings) Heating the kishimen noodles Adding the toppings
Pouring the miso broth Large miso kishimen noodles 10:32
Takeout counter One regular male customer
3 servings of udon to go It’s always the other side, though. My partner isn’t here. Regular customers who usually eat in the restaurant
also come to take out to enjoy the taste. In the back of the kitchen, Mr. Yamada
continues to prepare kakiage even during business hours. Making kishikoro Tempura Pour cold broth
and add the finishing sauce Ginger Shaved bonito flakes Kishimen noodles Chinese-style large Soy sauce broth with chicken oil Chinese noodles Miso Chinese noodles (with extra soup) Miso Chinese noodles Two customers (male and female) arrive Chinese noodles (large)
Miso kishimen (large) ordered Tempura, green onions
Kamaboko, fried tofu Large miso soup Large miso soup with tempura Hurry! Chinese noodles (large) Crispy bean sprouts and
noodles together Mild broth soup
Unbelievable deliciousness! We left the restaurant completely satisfied! Kake soba Four people arrived at the restaurant Everyone
ordered miso Chinese noodles Miso Chinese noodles, regular size The second order arrives All four people’s
miso ramen are ready. Miso ramen is popular among people of all ages… They finish their meals neatly and leave the restaurant! Mugikoro An order for jumbo kishimen noodles comes in. A local specialty! Super thick noodles!
Jumbo kishimen noodles 11
Preparation for tempura is complete. In preparation for tomorrow,
flour is replenished. (Mr. Yamada) Just all-purpose flour is fine, but… (Mr. Yamada) If you mix in a little tempura flour… Mr. Yamada) It makes a subtle difference. Clean thoroughly
Finish work Customers who have purchased takeout
are coming in one after another. Refill the popular miso hot pot. Order miso udon. Miso udon Miso kishimen (large) Miso Kishimen
(with raw egg) Tenkasu Three miso nabes Two miso nabes Many customers are buying miso nabes
Restocking is essential… Miso medium, firm
With tempura flakes Male customer
With chili pepper on the table Staff: Do you two come here often? About three times a month. About 40 years ago? Since the 1970s. Staff: What’s your favorite part of Inaya?
Where is it? First, the taste. It’s delicious. It’s always been cheap. Miso Jumbo 11:30 Regularly
Regular customers Miso Chinese 11:44 Two customers arrive
Order miso kishu large Miso Kishin large, please The second order arrives quickly. The orders for miso ramen keep coming in.
The staff quickly serve them. Large serving of udon noodles with soup 12:08 Lunch time
The restaurant is full. Two people with children come in.
They order large udon noodles. Large udon noodles A parent and child enjoy udon noodles Staff: Do you come here often? I just found out about it recently, but I come here about twice a month. We come as a family. Even when you come with your family The turnover is fast
so you can get in right away, right? It’s cheap! The udon is cheap. Enjoy udon noodles with your family and leave the restaurant. 12:16 Miso Chinese
With two pieces of tempura Kishikoro + raw egg 610 yen The broth made from mackerel, mackerel pike, and other seafood is
light yet full of flavor. The kishimen noodles have an excellent texture. Soft yet chewy
The unique texture of the flat noodles is irresistible Raw egg The runny egg yolk is thoroughly mixed into the kishimen noodles Two people, a man and a woman, enter the restaurant Miso Chinese tempura with raw egg
Two toppings ordered Miso Chinese tempura with egg. Sprinkle some chili pepper from the table. Eat while stirring the egg… Three customers arrive Miso kishimen (noodles with miso soup)
With tempura egg Jumbo kishimen Jumbo kishimen, please. Two servings of noodles for your son!
Enjoy the hearty noodles… Three people ate at the restaurant
They also took some home to enjoy later They left the restaurant very satisfied Two customers arrive
Ordered a large miso ramen and a large Chinese noodle soup Thank you for waiting
Here is your miso ramen. Thank you for waiting
Here is your large Chinese tempura. Pepper With a dash of pepper
A sip of miso broth… Slurp the piping hot Chinese noodles as they are. Two men in suits
enter the restaurant Large miso Chinese noodles Please add a serving of zaru Chinese noodles Miso chuka medium Mix the soup and noodles
well Make zaru Chinese noodles. Rinse the Chinese noodles thoroughly in cold water to firm them up.
Place the noodles in a bowl. Zaru Chinese noodles I come here often. It’s been the same since long ago. The broth is flavorful, and it’s inexpensive. Personally,
I really like this miso. It’s really addictively delicious. My parents’ house is in Nagakute City It’s near my parents’ house. When I visit my parents’ house, I always come here. When I lived at my parents’ house, I used to go there about once a week.
I used to go there about once a week. Staff: So it’s like a taste of home?
Customer: Yes. Coming to my parents’ house means
coming here Make Chinese koroshi Pour cold broth Yes, it’s medium-sized. Add chicken oil to the miso broth. Refill the miso broth. Kishimen
Miso medium Thank you for waiting
Kishimen Miso Chinese Two women enter the restaurant. They are confused by the extensive menu. Tempura udon Order miso udon with fried tofu Tempura udon with fried tofu, right? Tempura udon. First, a sip of the broth… Soaked in the broth
I take a bite of the kakiage…・ Slurping up the udon noodles 12:53
The parking lot is full At the takeout counter
customers keep coming The large pot of miso soup
is almost gone… When you have a moment,
cut the fried tofu into four pieces and restock. Replenish the udon noodles so they can be served immediately. 13:00 Menu items can be ordered according to personal preference
Write the order on the receipt Miso medium, zaru medium Make zaru Chinese noodles Zaru Chinese Thank you for waiting
Here’s your miso Chinese noodles Even after lunchtime
the orders keep coming… Chinese noodles Regular customer
Eating piping hot Chinese noodles I come here almost every day. It’s fast and reasonably priced.
It’s delicious! That’s right! Here you go, sorry for the wait.
Zaru soba. Zaru soba and Chinese soba are
the usual menu items. 13:38 Inya specialty
Jumbo kishimen noodles + tempura 690 yen Rich in flavor
The broth’s aroma stimulates the appetite The traditional
tempura technique shines in the kakiage Soaked in broth
The tempura is irresistible… The tempura has a melt-in-your-mouth texture
It absorbs the broth and is light yet rich in flavor! Homemade kishimen noodles
are thick and satisfying. The chewy noodles
fill your mouth with the aroma of wheat when you bite into them. The broth-soaked
fried tofu is also exquisite! The time-honored techniques of the tempura master Cheap! Fast! Delicious!
We took a closer look at “Udon no Inaya.” The ramen shop’s poster girl takes on a new challenge! She overcomes crises with her natural cheerfulness! I’m still not used to it.
I’m trying my best even though I think it’s difficult. The goal of this family is to become a beloved udon restaurant in the community. 3-12-2 Kanda-cho, Gifu-shi, Gifu
13-minute walk north of Meitetsu Gifu Station Handmade udon noodles Godai-san Owner also runs Shao-Tou Ramen Sanjo and other restaurants
Opened his fifth udon restaurant Godai-san
is the name of a mountain in Kochi Prefecture It is a real mountain. It was a coincidence, but
I was looking for a place around here and a real estate agent introduced me to this place. When I heard that it was the site of a soba restaurant that had been in business for 108 years in Gifu,
563 and I thought it was a truly wonderful property.
564 I decided on the spot. It’s a place where they’ve been making broth for 108 years. It’s delicious.
I think it would go well with udon noodles. The high water content can only be achieved by hand. Machines can only add up to about 45% water, so We try to get it to 54 or 55 to achieve the chewy texture we want. We’ve been making the dough for several years now. Staff: To open a restaurant?
Owner: Yes. As I’ve gotten older, I’ve started eating udon noodles more than ramen,
and I’ve been doing that for the past 10 years. I love udon noodles so much. I wanted to eat udon like this. If I find a good place, I’ll keep an eye out for what makes that place special
and practice making it myself. But I couldn’t go on an apprenticeship or anything like that,
so I taught myself, I guess. I practiced with sardines and anchovies. Fishermen catch dried sardines in the sea and take them straight to the port
to boil them in a pot, which is the best way. Mixed section
Urume, dried sardines, bonito, mackerel, horse mackerel When it’s fresh, it doesn’t get cloudy. Salt, soy sauce, mirin Flower bonito White dashi Check the taste of the dashi I think oden has a lot of variations. Everything is 100 yen. Oden sometimes can’t be served at the right time
because it’s hard to time the boiling. you have to wait a while. So, if possible,
we try to provide items that can be enjoyed at a bargain price. The meat in the udon is tendon! It’s the best tendon! It’s domestically produced. Cutting the tendon Work complete! We’ve decided on a single variety of new rice We don’t use blends or old rice We’ll be making rice dishes, so
freshly milled new rice Rice dish Soy sauce, sake, mirin, sugar, salt White sesame oil The aroma of sesame oil wafts through the air. A female staff member is making udon noodles. Staff: I think it’s quite a strenuous task. Yes, it is. Stretching the dough is soft, so
it doesn’t require that much strength, though. Staff: Are you going back and forth between Sanjo and here right now? Yes, that’s right. Both are fun. Staff: Have you ever failed at making noodles? There are lots of things. The moisture content and the amount of water are difficult to get right. and it doesn’t turn out right,
or the dough doesn’t come out the way you want it to, To make the dough chewy,
there’s this step where you just mix it with your palms without kneading it. I heard about the udon shop
about half a year ago, I think. Since then, we’ve
started practicing making udon noodles and letting the dough rest Making udon noodles without using any machines. Finished stomping! Filling the pot with water Cleaning the fryer New oil 10:37 Udon dough that has been left to mature since the previous day Chrysanthemum kneading
Process of removing air from the dough Boil the freshly made and cut noodles immediately. Female staff also hand-roll the noodles. OK! Flavored boiled egg 150 yen, fried squid 200 yen Fried seafood and vegetable udon 800 yen, meat udon 900 yen
Head is a topping Steamed rice 250 yen Ichimi, Shichimi Onions for tempura. Cut them all up. Staff: Do tempura go well? Yes, they do.
These will be gone soon too. Opens at 11:00 Full house right after opening! The shop owner’s daughter is standing in the dining area. One meat udon, please! Meat udon, coming right up!
Yes! Kakiage! Two servings!
Maitake mushroom topping! Adding the broth! Female staff member arrives at work Popular kakiage Fried to order Onion, watercress, and carrot vegetable tempura Carefully drain the water Flavorful, clear broth Kakiage Beef tendon udon Meat udon
Kakiage udon Kakiage udon The plain udon also comes with a little tempura. The food is here! Kakiage udon, 800 yen. The tempura has a strong presence.
The sweetness of the vegetables really stands out. Enjoy in a calm atmosphere.
The handmade udon noodles are delicious! A light broth that you can drink down to the last drop Thank you for the meal!
Thank you very much! 100 yen each!
Self-service oden Oden: daikon radish, beef tendon, thick fried tofu While waiting for the udon noodles to be ready
it’s nice to be able to snack on oden. Customers enjoying oden for lunch. I’m full after eating udon noodles! The daikon radish in the oden was delicious, with a rich flavor! Popular takikomi The flavor of sesame oil and soy sauce
is devilishly delicious “takikomi” The shop owner’s daughter makes udon noodles After ramen, she’s trying her hand at udon!
Ayane is always eager to try new things. Staff: Are you used to making noodles? No, not really… I’m still not used to it… I think it’s difficult. Adjust the thickness of the dough evenly. Thank you! Boil it immediately after cutting! For the upcoming hot season,
we also offer “hiyakake” Niku Hiyashi Eat udon and meat to build up your stamina! It was delicious.
It was smooth and slippery. It was close by, so I came for the first time.
I want to come again. During the interview
There were many female customers. Meat udon noodles Meat udon noodles! Meat udon noodles, 900 yen. Chewy udon noodles soaked in broth. Tender domestic beef tendon 12:26 Staff: Is it usually this crowded? Yeah It looks like Sanjo Staff: Is it open all night now? Yes, we’re open all night! Open every day of the year! Customers keep coming in, making it busy, but
there’s a peaceful atmosphere. Cooking, serving, washing dishes
The daughter does a wide range of jobs. Staff: Have there been a lot of customers lately? Yes Staff) Which is harder, working at a udon restaurant or a ramen restaurant? Ramen might be harder. It’s pretty physically demanding. The long-awaited udon restaurant is open!
The owner is working hard with enthusiasm. The teamwork between the shop owner and his daughter is amazing!
Their hard work is so cool! There are many solo customers Eating udon noodles while listening to the sound of the noodles being cut
is a special treat. The noodles have an amazing chewy texture. It’s nice that some are thick and some are thin! Watching the lady cut it The older sister cut it for us. The broth is delicious too. Staff: Can everyone make noodles? Everyone can! Despite the heat in the kitchen
Sweating as they make udon noodles! Stretching the dough with all our weight. Sprinkling plenty of flour on the stretched dough. 100% handmade udon noodles are complete! The shop owner fries up tempura! Gather the scattered tempura pieces
and shape them with batter. Drain the oil thoroughly. Pass it to your daughter! Tempura made with squid for sashimi Preparing chicken tempura Chicken tempura Kake udon with chicken tempura Meat udon with chikuwa tempura It’s reassuring that all the staff can make udon noodles! Kake udon The new challenge for this family has just begun.
Aiming to be a udon restaurant loved for 100 years in Gifu Open at 7 AM, morning udon is a big hit!
Gifu Prefecture “Sanuki Kamaage Udon Kotzuka-ya” A wide variety of dishes at reasonable prices!
Enjoy authentic Sanuki udon noodles. The maximum number of customers during morning service is 230.
Lines form on weekends and holidays! Limited-quantity tempura rice ball breakfast and donut breakfast
Two types of breakfast sets After night shift, before work
Various customers come in It’s delicious! It has a gentle flavor! It’s nice to get all this with breakfast! It’s delicious and fast! It’s so nice to be able to eat udon noodles in the morning. The menu is great! I’m completely satisfied and full! The joy of choosing freshly fried tempura! Vegetable and green onion fritters
Freshly fried! Please enjoy! Enjoy a bowl of flavorful udon noodles made with homemade Sanuki udon noodles
and a special broth. The taste is delicious, and the atmosphere of the restaurant is also very good. A popular restaurant specializing in “morning udon,” a dish unique to the Tokai region where the morning meal culture is deeply rooted!
750 Gifu Prefecture, Otsu City, Nakano-cho Established in 2012
Sanuki Kamaage Udon Kotzuka-ya Maximum daily customers: 600!
A specialty shop where you can enjoy authentic Sanuki udon noodles Morning udon available only in the morning
Seasonal menus also available 4:53 Shop owner Kazuhiro Teiba Cooking rice Preparing the soup Kake udon and Bukkake udon
Prepare soup for both hot and cold versions Bukkake udon soup The origin of the store name
is taken from the name of the owner’s hometown, “Kotzuka,” in Hiroshima Prefecture. Dried sardines, bonito, mackerel, and katsuobushi
are used to make the broth. Transfer the warm broth for the buckwheat noodles to a special container and heat it up. Staff: When was the restaurant founded? It will be exactly 13 years on December 20th. I was originally working in Aichi Prefecture, so I had been looking for a place to open a restaurant for a long time. I thought this place might work for business. I love Italian food. I went to culinary school
and worked as an Italian chef. I also made pasta noodles. Noodles are all about timing, aren’t they? It’s like a living thing. I’ve had that feeling since I was young. This is the first time I’ve started a udon restaurant. Compared to when I first started 13 years ago, things have changed. It took about 10 years to settle down. I felt like I could do this in this form. I think it was about three or four years ago We use Sakura Yume 2000 flour for our udon noodles. A blend of ASW and Kagawa Prefecture-produced “Sanuki no Yume” wheat flour. A chewy texture with elasticity Aiming for udon noodles with a wheat aroma that lingers in the nose Making chawanmushi Corn Shiitake mushrooms Pour the egg mixture into the dish. Heat in a steamer. Shrimp for tenmusu Fry the shrimp tempura for the tenmusu. Fried chikuwa for morning udon noodles The rice is cooked, put into a container, and shaped Salt Season the shrimp tempura Place the shrimp tempura in the center
and shape into rice balls Wrap with roasted seaweed. The tempura for morning udon is complete. 6:14 Brewing coffee The aroma of dashi broth wafts through the kitchen… The broth is ready, remove the shaved bonito flakes. Remove the scum. Transfer the broth to a dedicated container. Cool with cold water. For the regular menu’s meat udon,
boil the beef and season it. Make soy milk donuts for morning udon noodles. Maple syrup Soy milk Put the mixed dough
into a special container and fry it. Homemade donuts from a udon restaurant ① Morning-only Donut Morning 550 yen
Udon (small) Salad Soy milk donuts (2 pieces) Dessert of the day Chawanmushi Drink ② Morning limited quantity Tenmusu Morning 650 yen
Small udon, salad, tenmusu (2 pieces), chef’s special,
steamed egg custard, chef’s special dessert, drink Choose either morning set, drink,
type of udon (kake udon or bukake udon), temperature, and size. Morning drink menu
Café au lait +100 yen Iced tea +50 yen Udon toppings and additional menu items
Extra udon noodles +160 yen Warm egg 110 yen Regular Menu
Kitsune Udon Regular 610 yen Mentaiko Cheese Kamatama Udon Regular 600 yen Limited time offer: Shrimp tempura and grated radish udon Regular 810 yen
Limited Time Offer Kama Carbonara Regular 980 yen Toppings
Meat 400 yen Wakame 170 yen Table condiments
Shoyu, salt, shichimi Self-service
Sesame seeds, chili powder, sauce Tempura sauce, tempura crumbs, ginger Parking for 28 cars 6:50 10 minutes before opening
Customers are already waiting Business hours
7:00 a.m. to 9:15 p.m. Last order at 8:30 p.m.
(Tuesdays only: 7:00 a.m. to 3:00 p.m. Last order at 2:45 p.m.) Morning time 7:00 AM to 10:45 AM
Closed on Wednesdays Opens at 7:00 AM Ordered Donut Morning
Selected warm udon noodles with broth and blended coffee Customer: There’s someone from YouTube here today. How embarrassing… 1 and a half minutes until service. Customer: Udon, please. Ordered a donut breakfast.
Hot udon noodles, small and medium, and a blended coffee. Chawanmushi Blended coffee Prepare the udon noodles
Dip the udon noodles in hot water Pour hot water into a bowl and warm it Warm the rim of the bowl by dipping it in hot water Drain the noodles and place them in the bowl Pour warm broth over the noodles Top with green onions and it’s done. Shopkeeper: Good morning. Customer: Tenmusu, please. Ordering tenmusu morning set Blended coffee Customer) In the warm buckwheat noodles Pour the broth that has been kept warm over the buckwheat noodles Add green onions and it’s done Tenmusu Morning
(Warm buckwheat noodles, medium, blended coffee) Staff: Do you come here often? Every day It takes about 25 minutes to walk here Staff: How’s the taste? I like udon noodles. This is the best. This is the best for me. 7:13
A male customer orders the tenmusu morning set. The shopkeeper runs the shop by himself. Iced coffee. Warm buckwheat noodles with sauce The man sits down Perfect for breakfast, start with a crisp salad. Tenmusu is a bite-sized rice ball topped with two shrimp tempura.
The rich sauce soaks into the rice, making it exquisite. Slurping warm udon noodles with hot sauce. The chewy udon noodles
are coated in a rich, flavorful broth and slide down easily. Take a sip of the broth Dip the freshly fried, crispy chikuwa tempura into the remaining broth and enjoy. The smooth texture melts in your mouth, I quickly eat the chawanmushi, which is filled with ingredients
and has a gentle flavor. I prepare ingredients during the morning rush. Cracking eggs for chawanmushi Frying doughnuts (Staff) When do you start serving breakfast? Since the third year we opened. In Kagawa, they start early in the morning, don’t they? When we decided to start serving breakfast, if we were just serving udon,
we probably wouldn’t be able to establish ourselves, This area has a culture of eating breakfast, right? So we decided to offer a morning set with udon noodles
. I tried the soy milk donuts They’re fluffy and delicious! After finishing your meal,
please take your dishes to the return counter near the exit. Customer: Thank you. Shopkeeper: Yes, thank you. Ordered the Tenmusu Morning Set. What would you like to drink? Staff: Hot coffee, please. Tenmusu (2 pieces) Manager’s special salad
Manager’s special dessert Blended coffee Which udon would you like? Staff) Hot kake udon, please. Hot kake udon Morning limited quantity Tenmusu Morning 650 yen
Udon (small) Salad Tenmusu (2 pieces) Manager’s special 1 item
Chawanmushi Manager’s special dessert Drink First, enjoy the noodles of the kake udon. The noodles are firm, flavorful, and
have a chewy texture that is characteristic of homemade noodles. The chef’s special dish, chikuwa tempura,
is served with udon broth. Freshly fried chikuwa tempura
soaked in a broth that concentrates the umami flavor Tempura musubi in a bite-sized portion The chawanmushi has a gentle texture
and a simple yet deep flavor. With a wide variety of dishes at a reasonable price
you can enjoy a satisfying and luxurious morning udon meal. The beef for the meat udon is done simmering. Place ice in a bowl with a pot in the center to cool it down. Transfer the cooled beef to a container Employees arrive at work. The proprietress arrives at work. Proprietress: “It’s a photo shoot today.” Landlady: Regular customers who always come here. Customer: The food here is delicious. Customer: I should eat. Staff: We already had some. Staff: Good morning. Customer: Two, please. Ordered two Donut Morning sets
Selected warm udon noodles and blended coffee Add ginger from the self-service area as a topping. Staff: Is it delicious? Delicious Staff: How is it different from other restaurants? The taste here is the best! Staff: The broth? Exactly! There are 15 or 20 people lined up outside. Staff: Is it worth it? Yeah! I’ll wait in line to eat it! Staff: Which breakfast would you like? Customer: Breakfast #2, please. Ordered the Tenmusu Morning Set
Selected warm udon noodles and blended coffee Preparing rice balls for lunch Staff: What kind of rice balls are popular? Mentaiko rice balls are popular, I think. Types of rice balls
Mentaiko, salmon, kelp, ume, wakame Making noodles Let the dough rest for about two days Knead and bundle it
and let it rest in the refrigerator Cut it while it is relaxed because it will be pressed by a machine and become too tense 2 days before, knead it in advance and cut it out one by one Pass the dough through the machine to stretch and thin it out. The udon noodles are ready. Staff: How many servings of noodles are we making today? About 140 servings today. About 600 servings on weekends and holidays. 8:40 Donut Morning
(Hot udon noodles with broth, blended coffee) Tenmusu Morning (hot udon noodles with toppings, iced coffee)
Tenmusu Morning (hot udon noodles with toppings, iced tea) Donut Morning
(Hot udon noodles with broth, blended coffee) Staff) What do you like about Kozukaya? There aren’t many udon restaurants that serve breakfast, are there? I like that you can eat a well-balanced meal in the morning. Donut Morning (hot udon noodles with broth, blended coffee)
Donut Morning (hot udon noodles with broth, iced coffee) Donut Morning (hot udon noodles, blended coffee) Staff: Is the morning set okay? Donut Morning (Hot Udon Noodles, Medium, Iced Coffee)
Tenmusu Morning (Hot Udon Noodles, Iced Coffee) 9:10
The limited-quantity Tenmusu Morning Set is sold out. Making udon noodle dough Staff) Should we let it rest for a while in this state? The dough is tense because it has just been kneaded. It will take about 1 to 2 hours for it to relax.
Leave it as it is. Once it has relaxed, we will start pressing. Let the kneaded dough rest for about 1 to 2 hours. 9:23
A group of four men come in and order the donut breakfast. They select iced cocoa,
blended coffee, and iced coffee for their drinks. They select three cold udon noodles and
one hot udon noodles. Hot udon noodles Cold udon noodles I came after work. I have a night shift, so it’s morning I was brought here. It’s my first time. Staff: How does it taste? It’s delicious! It has a nice texture! It has a mild flavor! It’s nice to get all this for breakfast! Donut breakfast
(hot udon noodles with ice cream coffee) Add your own tempura flakes It’s delicious and fast. I’m so happy I can eat udon noodles in the morning. (Landlady) Would you like something to drink? Apple juice, please. Donut morning set
(hot udon noodles with apple juice) Enjoy a morning udon meal with a wide variety of dishes and excellent value for money.
The restaurant is bustling with customers of all ages. The menu is excellent. Staff: How’s the taste? It’s perfect! I’m completely satisfied and full! Staff: Do you live around here? I’m from Motosu City. Staff: That’s quite far, isn’t it? It took me about 30 minutes to get here. Staff: Sorry, thank you very much for today. Staff: Take care. 10:45 Morning service ends. Start frying tempura for lunch service. Make small batches to ensure everything is freshly fried. Staff: Are you always frying tempura? That’s what we want to do. Fry them a little at a time. Try not to fry too many at once. Pumpkin tempura. Chicken Chicken tempura Isobe-age Squid tempura Shrimp tempura Fried mackerel Change the layout for regular business hours starting at noon. Green onion tempura Vegetable tempura 12 types of fried foods lined up Press the dough that has been left to rest Staff: How many times do you press it? Four times Three times makes it quite tight, so Leave it for about 5 minutes
and then press it one last time after it has loosened up a bit. Otherwise, it’s too tense and can’t be folded It’s better to get it to the same consistency as when kneading by hand I think it will taste better After pressing the dough,
let it rest for about two days before making noodles. 11:00
Start lunch service. Cold udon noodles with broth Take the chikuwa tempura and proceed to the cash register. Hot Tsukimi udon Hot Kake udon (large) Take the fried chikuwa and chicken tempura Add self-service tempura crumbs Cold torotama buckwheat noodles, large Customer) Hot kama-tama udon, regular size Staff: The noodles are ready, so please wait 7-8 minutes. 11:48
Male customer enters the restaurant. Hot plain udon noodles Checks the types of fried foods and takes vegetable tempura Take self-service ginger and tempura sauce I live nearby, so I always come here when I want udon noodles The udon is delicious. There are many different kinds, which is nice. When it’s hot or cold, depending on the season. I like to try different kinds. That’s nice. Warm mentaiko torotama soy sauce udon, regular Cheese kamatama udon Take the vegetable tempura and go to the cash register. Cold kitsune udon, large When the tempura runs out, fry more as needed. Warm meat udon Two orders of green onion fritters have come in, so fry more. Hot warm egg and meat udon noodles, regular size Take the salmon rice ball The onion fritters that were ordered are ready This is delicious. Negi kakiage. Yeah, it’s delicious. Staff: What’s your favorite menu item? This person likes the green onion tempura. Me too! Staff: How does it taste? It’s delicious! I come here almost every weekday I always order the grated radish udon noodles. The staff brings it out without asking what you want. It’s delicious! Staff: What is the appeal of Kozukaya? The way they call out to customers is like they’re reaching out to you. The food is delicious, and the atmosphere of the restaurant is very nice. Warm ume grated radish udon Order chikuwa tempura Warm warm egg buckwheat noodles with chicken tempura Warm Wakame Udon Regular Landlady) Freshly fried squid tempura, please. Landlady) Freshly fried, over here! Hot Umeboshi Grated Radish Udon, Large Hot buckwheat noodles with toppings and grated yam Cold Udon with Grated Plum, Regular Enjoy authentic Sanuki udon noodles in a restaurant filled with the aroma of broth and offering a wide variety of dishes. Cold warm egg and meat buckwheat noodles, regular size + chicken tempura
1,090 yen First, try the noodles. You can feel the firm texture that is characteristic of Sanuki udon noodles.
offering a satisfying texture. The sweet and spicy beef and the mellow warm egg
are perfectly combined in the soup, which clings to the noodles. Dip the fried chicken in the soup and enjoy. The broth, with its rich flavor,
soaks into the freshly fried chicken, stimulating the appetite. The sweet and spicy beef and warm egg go perfectly together
and the noodles are chewy and filling. Thank you for the meal! Popular among all ages! Enjoy morning udon noodles
at “Sanuki Kamaage Udon Kotzuka-ya.”

0:00　尾張旭）いなや
地図　https://maps.app.goo.gl/ZceGJBqAMsgWhhRS7
住所　愛知県尾張旭市南栄町旭ケ丘２８−４
URL　https://youtu.be/0S2hif7nEFA

38:04　岐阜）手打ちうどん ごだいさん
地図　https://maps.app.goo.gl/exJFyTRM9HRcTPA36
住所　岐阜県岐阜市神田町３丁目１２−２ 武蔵野本店ビル
URL　https://youtu.be/em9Yb-9PuJI

1:01:43　大垣）讃岐釜揚げうどん 小塚屋
地図　https://maps.app.goo.gl/TT3QCiYMNdPWRfAo7
住所　岐阜県大垣市中野町５丁目１４７
URL　https://youtu.be/Kf2U47yfrP0

うどんそば 東海 Udonsoba
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