１日で１０００人来店！長蛇の列ができる年に一度の特別営業に密着したら凄かった。。

１日で１０００人来店！長蛇の列ができる年に一度の特別営業に密着したら凄かった。。

Well, today is New Year’s Eve, so it’s the busiest day of the year for
us. We have about 1,000 customers at the store
. Alright, we’re opening now~ We’re sorry for the long wait . December 31st, New Year’s Eve. A day at
one of Tokyo’s most renowned traditional
soba restaurants . Everything is delicious, but the sarashina soba is truly amazing . Sarashina Soba , Minato-ku, Tokyo, Azabu-Juban Station . New Year’s Eve at 5: 50 Founded in 1789 , the original Sarashina
Horii Azabu Juban Main Store. The 9th-generation president, Mr. Horii, starts frying over 500 shrimp tempura from
3 a.m. , continuing for over five hours . These are for reservations and in-store
sales. Preparing the broth, grinding the soba flour, making the soba noodles , preparing the board-style wasabi, and the sc allions and duck meat for the duck nanban . (Shrimp tempura) About 550 pieces? Yes , 400, plus 90 more. If we have 100 , that would be good . Yes, that should be
enough. Shrimp tempura for takeout . New Year’s Eve. First customers. Staff: For table 14? Do they come every year? Every year at 8:48 PM. We’ll wait until 11 PM. Two hours? Yeah, no problem. I’ll have the mori soba. I’m an Edo-style
person, so I like mori . New Year’s Eve soba? Yes, starting at 11 PM? Yes, we’re open all day with last orders at 8
PM and closing at 8:30 PM . We’re limiting the menu this year due to the large number of customers , but we’re doing our best to accommodate as
many people as possible . We’re also offering shrimp tempura for
takeout this year. We prepare about 1,000 servings of soba in
the store and about 2,000 servings for takeout . Customers start lining up two hours
before opening . Staff) Is it like this every year ? Yes , every year, but due to
the pandemic, the past two or three years haven’t been great, have they? Maybe it’s just the first time in a while. You’ve been frying shrimp all this time,
right ? Since the plan was to focus on selling
shrimp tempura this time , we worked hard
to fry them . Currently, there are 25 employees, I
think there are 26 employees in total. There are also branches in Tachikawa and
Nihonbashi, so I observed the work there and noticed
that everyone was working in a good mood . There are quite a few young employees, as
we started hiring new graduates around 10
years ago . So, there are relatively many young
employees, but there are also a few veterans, and I think they are working well together
. “Sarashina soba” is the soba we make. It’s pure white and has a smooth texture,
which is its main feature . The broth comes in sweet and spicy
flavors, spicy for mori soba and sweet for sarashina . We really pay attention to the broth, as it’s the foundation of a traditional
soba shop. We’re creating an environment where the
younger staff can thrive. The green onions for garnish—you hold the tip and use centrifugal force to toss them in. They’re almost blooming, aren’t they? The president was on the front lines,
guiding the younger staff , taking each
one seriously. He was distributing homemade sweet rice
wine to the customers waiting in line. The staff in the dining area were
preparing for the next round of service,
taking their meals . “I’ll go back again . Go to that family over there !” “Thank you for coming out in the cold!”
Please have some sweet rice wine if you
like. On New Year’s Eve, a line forms in front
of the soba shop . We want as many customers as possible to
enjoy it , so we’re doing our best to
serve everyone . Let’s do this with a smile! Please! Kitchen. Cooks’ meal break. 30 minutes before opening . December 31st, Saturday. Morning meeting
begins . Good morning! Today is New Year’s Eve, so it’s our busiest day. We expect around 1,000 customers at the store , and with souvenir customers, it could
reach 2,000, or 2,500 people . They’re all looking forward to coming
here. They’re lining up like this, so we should greet them brightly and make it fun. That’s what’s important . So, keep that “ love and sunshine” in your
heart , and let it shine through. the hall as
well. I think that’s the kind of service we
should provide . There might be mistakes today, but don’t
dwell on them. Don’t blame others or yourself. Let’s have fun. Please have a good day . May Japan and happiness always be by your
side . Put your soul into every detail . Love, cherish love . Be useful to the local community of
Azabu-Juban . Try everything. Be serious, authentic, and true.
Understand before being understood . Always keep the sun in your heart . Let’s do our best today! On New Year’s Eve, we allow the
representative to line up first to avoid
crowds . Alright, we’ll open now . Please spread out if you have a handheld
device. Don’t gather in one spot . 11: 00 Opening 11:00 Opening We’re sorry for the wait. Please proceed slowly. Be careful of the steps. Customers rush into the store at opening . The spacious store with 70 seats fills up
in no time. Regular menu New Year’s Eve menu “Sarashina Soba” made using only the core
of the buckwheat grains , offering the pure taste and aroma of
buckwheat. Sarashina with shrimp tempura . Large portion , right? Large portion with shrimp tempura. Tempura-style . Large portion of shrimp tempura . Is the tatami mat seat okay ? Please follow me . Two “mori” and one large portion of shrimp tempura
“mori .” The president continuously fries
tempura . Staff: How was it? Delicious! It’s amazing ! Have a good year. Handing out the New
Year’s soba for reservations . New Year’s
Eve. A day when this line continues all
day. 12:10 PM . Soba soup. ” Itanwasa, ”
which is eaten with soy sauce and wasabi .
Duck nanban. Duck nanban . Wow, that’s
amazing! Thank you Everything is delicious, but the sarashina is truly delicious . Sarashina soba. Sarashina soba. Shrimp tempura sarashina soba . The subtle sweetness and smooth texture are its features. Duck nanban soba. Tender
and healthy duck meat . A 24-hour standing
soba shop. Kanagawa Prefecture, Kawasaki City,
Nakayama Ward, Kamishinjo. Right next to
the north exit of Musashishinjo Station . Kashiwaya Shinjo Store . Standing counter and chairs. Ticket machine next to the entrance . Tempura soba 470 yen . Large-sized kitsune
udon 460 yen. Mini tempura donburi set 650 yen. Mini
curry set 6 00 yen , Squid Tempura Soba 460 yen , Ramen 470
yen, Katsu Don 640 yen , Pork Don 510 yen , Spring Onion Tempura Soba 490 yen , Meat
Udon 510 yen , 700 Yen Soba 700 yen , Kama Tamago Udon
460 yen , Inari, Chopped Green Onions. A veteran part-time worker who is 69 years
old . Usually works at the Kashimada Store . Frying each piece of tempura carefully
one by one in the store . Purchased the Mini Tempura Donburi Set. Take the ticket to the pickup counter. Mini Tempura Donburi Set ready. Thank you. Spring Cress Tempura . A man in work clothes orders tempura
soba. Inari 1 piece 80 yen. Tempura Soba and Inari. Seven-spice on the table. Tempura soaked in broth. Slurping soba. Biting into the homemade inari . Udon with one inari? Tempura ingredients: spring onion, red
ginger, onion, carrot. Tempura soba , please. Head to the standing
counter seats . Seven-spice seasoning on
the table . A quick, crispy meal to start
the day. Cold soba with tempura , please . Pork bowl and mini soba with
tempura . Staff: Are you done with work today? Yes . What do you like about Kashiwaya? Yeah, it’s open 24 hours, so it’s good after work or when you’re
just a bit hungry and can come in quickly . Tanuki udon with egg, coming right up. Popular menu item: curry with Fukujinzuke
pickles . Curry rice, coming right up . Curry rice is 470 yen . Many customers order it as a single item . The homemade curry made in-house at the
soba shop is delicious… Large portion, Thank you. Starting the day with a large serving of
tempura soba to build up energy. The batter is thin, allowing the aroma and
bitterness of the spring onions to shine
through . The soba noodles have a nice
bite to them . Burdock tempura soba, udon 470 yen ,
toppings 70 yen. The burdock tempura is fried to order . Toppings: wakame seaweed . Burdock tempura soba with wakame, coming
right up. Carrot and thinly sliced burdock
tempura. 6:58 AM (Staff) What’s this preparation? This is meat, like pork bowl. Simmering onions and pork. Curry udon, coming right up . Tempura served separately. Got it . Taro soba with spring onions. Taro soba with spring onions, coming right
up. Please return your dishes after finishing. Staff) What time do you close today? 2 PM. What time do you open? From 6 PM. We’ll take orders while preparing dishes
simultaneously . Check the rice portion . Croquette curry. Mori soba is ready. Mori soba with egg . Tanuki udon large portion. Tempura soba udon 470 yen . Cold soba udon comes with freshly fried
tempura. Cold tempura soba . We start at 6 AM today . Staff: I see . That’s quite a long shift. How long have you been working here ?
About 12 years? Actually, I usually work at the Kashimada
store. Today I’m helping out . I see . We’ll start with the spring onion
tempura. Shredded burdock and carrot fritters. Burdock tempura is ready. Thank you. Chikuwa tempura soba is ready . Staff: What are you preparing for? Curry rice . Staff: Do you make the curry here too ? Yes, we have to prepare it in advance or it
runs out quickly. 7:40, meat udon is ready. My body can’t keep up . Staff: I see . How old are you? 69 years old . What kind of people come here mostly ?
Salarymen? Craftsmen? Elderly people ? A mix of everything, right ? I see. How many branches do you have
now? There’s this one, Sanchōmachi, and
Kashimada . There used to be quite a few around here . That’s right, Kawasaki and Gakudai. There used to be quite a few along the
Tokyu Toyoko Line. Ordering meat soba. Meat soba for 510 yen . Softly simmered onions, sweet and spicy
pork, and thin noodles with a smooth
texture . Seven-spice seasoning . 10:17 AM. Preparing tempura for the lunch rush . Large portion of tempura soba, please. Curry rice and soba with tempura . Soba is delicious in the summer . Staff: Do you come here often? Yes, I come here two or three times a week . What’s so good about Kashiwaya? It’s fast and affordable. Takeno udon coming right up . Mini curry set coming right up. Ramen with menma, naruto, and char siu,
nori, scallions, black pepper. Tanuki udon for 410 yen . Raw egg for 70
yen. Tanuki udon with egg, please ! Burdock tempura soba for 470 yen . Curry
with Fukujinzuke pickles, plenty of pork
and onions , and red ginger. Pork bowl
with miso soup . Zaru soba and inari,
please! A businessman finishing his lunch at a
standing soba shop slurping zaru soba, eating inari, and finishing it all! Curry rice and mini soba set, please. A man orders fried mochi udon. He bites into the fried mochi soaked in
broth . Seven-spice on the table. He slurps the udon noodles boldly . Soba, 700 yen. The order for soba is placed. Chikuwa, squid, wakame, half meat , mini
kitsune, scallions, and seaweed in a
luxurious serving . Here you go, 700 yen soba, please wait. Hot, freshly fried bamboo shoot tempura. Holding the bowl, slurping the soba. 12:08 Tanuki soba, please wait . Mini tempura donburi set with moon-view soba. Cold tempura soba . Cold tempura soba . Curry rice mini soba. Order may be out of sequence . Curry rice
mini soba coming up . 12: 11:00 Wakame udon with egg customer . Hello ! Busy lunchtime . Cold tororo donburi set . Spring onion and egg cold soba. Ramen. Slurping the firm soba noodles. Finished it all in one go. Soba is the
best in hot weather . Mini tempura donburi with shrimp and
squid tempura. Ramen mini tempura donburi customer .
Sorry for the wait . Handling the dishes . Cold soba with spring onion tempura . Yes , cold spring onion tempura with extra
toppings. This one male customer ordered tempura soba with extra tempura
toppings, generously sprinkled with
seven-spice powder . A luxurious bowl with
two tempura fritters. Preparing the order while making the
tempura with care . First, the pork bowl with raw egg . 12: 34 . Mini tempura donburi set, ready for you. Order for kama-tama udon . Kama-tama udon, ready for you. A man comes in . Udon . Tempura donburi mini udon set. Tempura donburi mini udon, ready for you. The portion of the tempura donburi is
huge. Biting into the freshly fried chikuwa
tempura. The sauce-soaked rice is also delicious… The peak has passed, and things have
settled down. In the meantime, quickly
finish the dishes. Spring cress soba with a large portion of
mini curry . Purchased spring cress tempura soba. Spring cress
tempura soba 490 yen . Popular spring cress tempura. Sprinkle seven-spice seasoning. Slurping the soba. Ordered curry rice . Is it okay to add Fukujinzuke? Curry rice 470 yen. We visited “Kashiwaya Shinjo Store,” a
24-hour standing soba shop Located in Tokyo’s Chofu area. “Handmade
Udon Mugi-ga-Oka” offers udon made with domestically
produced whole wheat flour , featuring a
chewy texture . After working at a udon shop in New York ,
the owner created their own unique udon
and menu, gaining attention . In a clean, calm atmosphere , customers
flock to enjoy delicious udon. We visited this popular Tokyo udon shop!
Located in Senkawa-cho, Chofu City, Tokyo , a
6-minute walk from Senkawa Station. “Handmade Udon Mugi-ga-Oka” 7:00 AM, owner Hasegawa-san “Preparing” The store is clean with an open kitchen . “Handmade Udon Mugi-ga-Oka” preparing the broth. Ibuki-produced dried sardines, natural kelp . Maintaining the temperature at 70
degrees, extracting the broth. Removing the dried sardines and kelp . Adding sardine flakes, bonito flakes,
blend thickly shaved bonito flakes , skim off the scum, and simmer
slowly . Add bonito flakes to the broth and simmer
further . Remove the ingredients, strain the broth, and add the “return” made with soy sauce
and mirin . Add ice and water to the water server . Prepare the rice : rinse the white rice and set it in the rice cooker. Prepare the hand-made noodles: mix salt, vinegar , and water. Mix. Using domestically produced whole wheat
flour with brown grains as a
characteristic, mix to enhance the wheat
aroma . Next , mix in fine whole wheat flour . Then, use flour from Kyushu for a chewy texture . Finally, add flour from Saitama, which has a firm
texture and strong elasticity . Mix the flour . Add water mixed with salt and vinegar,
then mix the flour. Transfer the flour to a bag and let it
ferment. Let the dough rest . Stretch the udon dough. I believe the noodles are the most
important part. I’ve been thinking about how to make them
even more delicious. Stretch the dough with a rolling pin. Before opening the shop, I visited udon
shops in western Japan—Kagawa, Osaka, Kyoto, Fukuoka—spending about a week traveling
around udon shops. The udon there was absolutely delicious ,
and I wanted to create something equally
delicious . But if I used the same flour in Tokyo , it
would be boring, right? So I decided to use local flour from Saitama , near
Tokyo. Saitama’s Musashino udon is known for its
strong chewiness and slightly firm
texture, but I thought it would be interesting to
create a softer, mochi-like texture with a
western twist . I experimented with various methods , adding whole wheat flour to bring out the
wheat to bring out the wheat aroma . since it
tends to get a bit firm , I mixed in some flour from Kyushu . That gives it a smoother, chewier
texture , a bit softer. That’s the type of udon I
make now. Roll out the dough , cut it with a slicer , layer
the dough , transfer the cut noodles to a tray , slice the chikuwa and green onions thinly , wash them carefully , slice the green onions diagonally , prepare the ingredients for tempura,
such as maitake mushrooms and eggplant , make cuts in the eggplant, prepare the
oil for tempura , , prepare , slit the eggplant, pumpkin, and white radish . Heat oil for tempura. Fill the boiling pot with water and bring
to a boil. Clean the entrance mat and sweep the store . Prepare for opening . Restock chopsticks . Place dashi soy sauce, salt,
seven-spice, chili oil. Stir-fry pork and eggplant. Prepare the
meat juice steamer. Prepare the dipping sauce. Garnish the dipping sauce
with ginger and green onions. Prepare the tempura batter . Prepare the
garnishes: mitsuba, sweet potato, pumpkin,
maitake mushrooms . Water and wet towels are self-service. Boil udon noodles . Open at 11:30 AM. Two customers arrive immediately after
opening . Operating hours : 11:30 AM–3:00 PM , 5 :
30 PM–9: 00 Sundays open for lunch only Closed on
Mondays Chicken tempura steamed noodles 1,000 yen
Meat broth steamed noodles 1,250 yen Shrimp and vegetable tempura udon 1,350
yen Duck nanban udon 1,950 yen Egg on rice 300 yen Cold dashi tomato 650
yen Special raw soy sauce udon 850 yen Black
wagyu beef sukiyaki soy sauce udon 1,650
yen Maitake Mushroom and Shrimp Tempura Hot
Udon 1,150 yen, Kyōto Negi and Aburaage
Udon 1,200 yen, Spicy Radish Seiro 850 yen , Chicken and Egg Tempura Donburi (Small)
650 yen, Shrimp and Vegetable Tempura
Donburi (Small) 700 yen The noodle firmness varies by season. The
steamed udon is recommended hot. Customers keep coming in . Tempura batter preparation: Coat chicken with batter and fry in oil. Coat chicken with batter and fry in oil . Perilla leaf tempura. The chicken in the chicken tempura steamed
udon is made from Ooyama chicken thigh
meat, breast meat, totaling four pieces. Udon broth. Garnish the dipping sauce with sesame
seeds . Rinse the cooked udon noodles in cold
water to tighten them. Serve the udon noodles on a plate. Chicken tempura steamed rice bowl with maitake mushrooms and shrimp
fritters. Pour the dipping sauce over the udon
noodles . Garnish with scallions and yuzu . Maitake mushrooms and shrimp fritters
with warm udon noodles. Three customers arrive . Maitake mushrooms and shrimp tempura udon with maitake mushrooms and shrimp tempura.
The udon arrives . First, drink the soup. The depth and
richness spread throughout the mouth . Next, eat the tempura . The crispy
texture and the flavor of the ingredients
are irresistible . Then, eat the udon noodles , which are
chewy and smooth . Finally, add seven-spice pepper. The
spicy kick adds a nice accent . Enjoyed every last bite!
A bowl that satisfies both the mind and
body . San’en pork, eggplant, scallions, and
fried tofu simmered in dipping sauce . Thank you very much! Meat broth seiro 1, 250 yen San-en pork and
hearty dipping broth Meat broth seiro 1,
250 yen San-en pork and hearty dipping
broth The wheat-scented udon noodles have a rich aroma , with whole wheat
grains adding texture. They are firm yet
chewy the carefully crafted broth aroma
stimulates the appetite . The dipping broth is also hearty, with the umami of San-en pork and
vegetables perfectly melding with the udon
and broth. The chewy texture of the udon and the rich
flavors of the ingredients perfectly
complement each other. Thank you for the meal! Three customers arrived and ordered sukiyaki soy sauce udon . The order was placed, and cooking began. The broth for the black-haired Wagyu
sukiyaki soy sauce udon was prepared . Black-haired Wagyu beef ,
Oita’s Ran-ou eggs , and freshly grated
bonito flakes were added. The black-haired Wagyu beef was simmered
in the sukiyaki broth. Generous portions of black-haired Wagyu
beef were topped with sauce , shrimp tempura , black-haired Wagyu beef, freshly grated bonito flakes , egg, and scallions . Ginger, yuzu , sukiyaki sauce , scallion and mizuna tempura. Black-haired Wagyu beef sukiyaki soy sauce
udon, here we go! First, enjoy the udon’s flavor as is . Then add raw soy sauce… The udon’s depth of flavor intensifies
with each bite . Then take a piece of black-haired Wagyu
beef into your mouth. The crispy texture of the mizuna tempura—yum! Delicious tempura! Then, mix the udon with the egg… Enjoy the new flavor of sukiyaki udon, and finish it all! Black Wagyu Beef Sukiyaki Soy Sauce Udon
(Hot) 1,650 yen A luxurious dish combining sukiyaki and
udon . Enjoy with raw soy sauce . The fresh, plump egg is gently wrapped by the udon , offering a
smooth, creamy texture. The luxurious Black Wagyu Beef is a
highlight . The mixture of the creamy egg and sukiyaki
sauce creates a satisfying flavor in your
mouth . Thank you for the meal! It was delicious! Ebi and Vegetable Tempura Udon with Duck Loin The restaurant was full before we knew it. Kyōto Negi (Kyōto green onions) and thickly fried meat from Kochi . Kyōto Negi and fox-shaped tempura udon with egg tempura . Despite the busy atmosphere , the staff
handled the cleanup with care . Chicken and Egg Tempura Donburi (Small) A man came in and ordered the meat broth seiro. The meat broth seiro arrived . He dipped the noodles generously into
the broth… Slurping the udon noodles in one go , the smooth texture of the noodles is
irresistible . The ingredients in the dipping sauce are
also delicious. The udon noodles are both
delicious and filling, leaving you with a
sense of satisfaction . Chicken tempura seiro 1,000 yen . Four pieces of chicken with a refreshing
shiso tempura . The cold, crisp noodles highlight the
aroma of wheat. The chicken tempura is made from Ooyama
chicken thigh meat and breast meat. , and the crispy perilla tempura pairs
perfectly. The garnishes of scallions, ginger, sesame
seeds can be added to taste. The carefully crafted broth clings to the
udon, highlighting its deep flavor and
aroma . The smooth texture and firm chewiness
are perfectly balanced. The chicken tempura is recommended with a
sprinkle of salt to enhance the flavor . This is a wonderful restaurant where you
can enjoy this unique udon in a
comfortable atmosphere! Saitama City, Saitama Prefecture, Minami
Ward, Seki. Opened in 2009. Nasu-ya Soan . Famous walnut soba. At 7 AM, the start of a soba shop’s day . The kelp is scooped out . Two-year-old domestically produced dried
bonito flakes are added directly to the boiling water. Boil for 8 minutes on high heat . After 8 minutes, reduce to low heat. then
reduce to low heat. The broth reduces by more than half during the first 8 minutes , and then we simmer on low heat while
stirring to extract the broth . How much soba do you serve in a day? On weekdays, it’s about 10 kilograms . We make two types of soba: coarse-ground soba and nikku soba.
Combined , it’s about 10 to 12 kilograms. On weekends and holidays, since it’s a
local shop, there are more people, so on weekends , it’s about 20 to 25
kilograms. The spicy broth isn’t very tasty when it’s freshly made, so we use it after letting it sit for
about three days . So the broth we’re
using now will be ready for Sunday. The roasted flavor and iron-rich broth are
a great match with the soba. Mirin, sake , mori broth, coarse-ground soba, and 28% soba. The one I mentioned earlier was
coarse-ground soba . This time it’s 28% soba . 11: 30. Seating available in the tatami room,
tables, and counter . Owner: How many guests? Two people. Owner: Two people, please take the seats
in the back . Cold curry rice bowl, cold tempura rice
bowl. Walnut soup with tempura and soba noodles
in a steamer for 2,350 yen. 28% soba noodles , coarsely ground soba noodles , signature walnut soup , soba broth , walnut soba noodles , walnut soup in a steamer , new walnut , thick-sliced duck nanban for 1,850 yen.

0:00　東京）総本家 更科堀井 麻布十番本店
地図 https://maps.app.goo.gl/SRL9f2iD2b2sQsSx9?g_st=ic
住所 東京都港区元麻布３丁目１１−４
URL　https://youtu.be/9tWD_RCb-4c

35:39　神奈川）かしわや 新城店
地図　https://goo.gl/maps/Tc14enVSchipyFu2A
住所　神奈川県川崎市中原区上新城２丁目１１−３
URL　https://youtu.be/WAKnEbWvLXA

1:25:11　東京）手打ちうどん 麦ヶ丘
地図　https://maps.app.goo.gl/DbpWFMHW9YcXrZBG8
住所　東京都調布市仙川町１−３３−７
URL　https://youtu.be/lVxIpqVlXBU

2:06:10　埼玉）純手打ち蕎麦 那須家宗庵
地図　https://goo.gl/maps/w15Bv3PwzwiTJmBg9
住所　埼玉県さいたま市南区関２丁目７−１８
URL　https://youtu.be/mZFlXfKN3-A

#そば #うどん #天ぷら #カツ丼 #関東グルメ

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