1日1500杯！冷やしたぬきそば #岐阜 #冷やしたぬき
We will start boiling for the people currently in line before the store opens. It fills up within 5 minutes of opening. On Saturdays and Sundays The parking lot is filled with cars even before the store opens. Boil as much as possible as soon as possible. I don’t want to keep customers waiting as much as possible. 1000-1500 meals on weekends and holidays As long as there are no customers, I will keep boiling soba forever. Well water: Nagara River underground water pumped from 60m underground Constant water temperature throughout the year; cold even in summer It can’t be lower or higher than this unless the water temperature is the same. Misuzu Gyoza, Ise City, Mie Prefecture Third generation Misa Okumura (50) Make the seed soup and add the kicking soup. Tastes the same for decades This year, we have continued to add items for 61 years. really delicious oden Grand landlady Setsuko Okuno (78) Preparing onigiri ingredients I’m holding a rice ball all the time Only one person can hold the rice ball Will be open from 3pm All gyoza dough is handmade Before business hours: Take-out and delivery reservations are coming in one after another. Opens at 3pm The store was full as soon as it opened. Gyoza are made only after receiving an order, which has not changed since Misuzu’s founding. Hand wrapped by three craftsmen And then to the grill Hear the sound of burning oil splashing The rest is the fragrant smell of burning. Skillfully use five iron frying pans to bake Grilled gyoza 8 pieces 600 yen >It’s a special seat.
I can see it well. You can see the craftsmanship up close I come to Misuzu to visit Ise Grand Shrine, which is my hometown. This is a theater, not a food shop. We are all part of it, and we will be able to come together as one. I have to drink too It was delicious and she thanked me for the meal. The usual scenery of Ise: Misuzu’s procession Initially started as an oden shop, the 10 types
of oden have been a specialty since its founding. Oden 1 piece 130 yen *4 pieces 500 yen Regular customers order one or two servings at a time and enjoy freshly baked food. Misa, the third generation, stands at the front and controls the operation. ＞You can hear the customers’
voices very well. She comes in a lot. Like Prince Shotoku I’m busy all the time I entered the store when I was 24 years old. Today is my 50th birthday. Customers bless! I’m happy to have local people come and
spend time looking at everyone’s faces. It’s a stage, and I feel like I’m the main character. Fried chicken is also popular Large bone-in meat seasoned with special sauce and fried Deep-fried chicken large 800 yen Setsuko is the only one holding the rice balls. Everything is made by hand. There are 3 types of ingredients: salmon, plum, and rice cake. Onigiri 3 pieces 500 yen (salmon,
plum, rice ball) *1 piece 170 yen When the rice is hot, toss it. It gets a little cold hold while throwing He doesn’t have many rice balls to hold with his hands, but he makes molds of them all. I can’t hold it when it gets a little cold. >Won’t it cause burns? This is all burnt. The area where the rice ball hits is red. It hurts I sleep with gloves on in the winter, and that’s part of my job. 61 years since opening the store Setsuko has been making rice balls since the company was founded in 1963. It’s been 61 years since I’ve been making rice balls. ＞What is the challenge? The smile on
the customer’s face when they take a bite I want you to bite into the rice ball. Onigiri can be found everywhere.They don’t have any special flavor. I’m holding on just by feeling Customer reactions are encouraging Many customers take them home as souvenirs. The number of customers continues even at night I came from Germany and found this restaurant as a recommended restaurant in Ise. Crab croquette delicious Setsuko continues to hold the rice ball with all her heart. The sisters have been big fans of onigiri since they were little. Setsuko’s blissful moment Misuzu is an indispensable place
for Ise citizens.It is truly soul food.
創業一九二八年。
岐阜市のソウルフード「冷やしたぬきそば」の総本山として
地元の方々や観光客に長く愛されている名店。
創業当初からのタレを守り続け、こだわりのそば粉を使用したそばは
香り高く、のど越しの良さは抜群！
冷やしたぬきは、長良川の伏流水できりっと冷やし、伝統のタレを回しかけ、天かす、お揚げさん、青ねぎをふり、提供までわずか30秒ほど！
忙しいサラリーマンのランチタイムの味方として根強い人気を持つ。
岐阜市の昼の大人気店を早朝の開店前からそ取材。
長年愛される魅力を探った。
冷やしたぬきそば・うどん750円
岐阜市 冷やたぬきの名店「更科」
https://www.tanuki-soba.com/sarashina/
〒500-8804 岐阜県岐阜市京町3-4
10:30～18:00（ラストオーダー17:45）
定休日 毎週木曜・正月3箇日（1日～5日）
TEL:0120-37-1557 TEL:058-265-9594
【参考動画】
79歳福岡のスター「今屋のハンバーガー」今崎さん 福岡のソウルフード
大行列！3分の命この道60年そば爺のつるつる江戸そば
二人で158歳！午前4時から働く夫婦が営む幻の昭和食堂 押し寿司・
参道で37年美人母子の串カツ店 千代保稲荷の参拝客の憩いの場