ガツ盛り爆食い！働く男たちを支える激渋ドライブインに兄貴が吸い込まれる

ガツ盛り爆食い！働く男たちを支える激渋ドライブインに兄貴が吸い込まれる

Drive-In Ryoma Located along National
Route 10 in Chikujō District, Fukuoka
Prefecture Working men flock here for hearty, filling
meals! Famous Teppan Yakisoba Appetizing and visually perfect… Generous portions of fried chicken Popular fried rice The most popular item: Ryoma’s Champon Extra-large Champon The vegetables are well-seasoned Everything is delicious Delicious We begin our close-up on this drive-in,
beloved by locals for half a century! Fukuoka Prefecture, Chikujō District,
along National Route 10 Drive-In Ryoma Ryoma Ramen , Champon, Preparing… 8: 33 Inside, preparations were already
underway. The kitchen , cherished and used for
years, has character . The owner, whose hobby is car racing,
fills the shop with his love for cars. Making inari sushi: Packing generous amounts of vinegared
rice. Placing it into packs. Large inari sushi complete. Ignition: Slowly heating the pork bone soup . Preparing the wok. Melting lard . Lard is used in all cooking . Making yakisoba for bento boxes : Carrots, onions, fish cake, cabbage
Kuwahara. Massive amounts of cabbage. Seasoned with sauce. Noodles. Pepper. Two types of sauce. Packaged . Yakisoba for bento boxes complete. Homemade pickles. Pickles are self-service. Eat freely . 9: 34 Preparing rice . Rinse the rice . Adjust the water . Cabbage. Separate the leaves. Cabbage cutting complete. Konjac. Deep-fried tofu. Squid. Cutting ingredients continuously. Making fried rice. Pork . Carrot . Onion. Egg . Rice. Pepper. Adjusting the flavor . Taste test . Fried rice complete. Into the rice cooker. Preparing karaage. Chicken marinated in sauce . Frying. Large karaage pieces fried in bulk . Next, frying tonkatsu. Shrimp tempura also fried. Fried items for bento boxes . Making rice balls . Salt. Mixing rice and salt. Salted rice balls . Preparing tables inside . Setting out cold water . All cold water glasses are sake cups. Pork bone soup boiling . The boss returns from delivery and starts
prep. Making donburi sauce . Sugar. Heat it up . Melt it. Topping-up soy sauce base. 9:53 . Making staff meals before opening . Onion, Pork, curry powder , pork bone broth. Add noodles and lift immediately. Curry ramen. The aroma of pork bone broth and curry
stimulates the appetite. The boss’s staff meal. Curry ramen. Gaining energy before opening . Slurping quickly . Wiping sweat . Continuing to eat. Finishing and cleaning up himself . Ready
for opening. 10:00 Opening . Business hours: 10:00 – 14:50 (Last
orders at 14:30) 6 tables, 7 counter seats , Tatami seating available. Order by purchasing meal tickets. Noodles , Rice dishes . Ryoma’s Champon 780 yen. Tonkotsu Ramen 650 yen. Fried Rice 630 yen. Katsu Don 750 yen . Ramen Set Meal, Champon Set Meal. Each
comes with fried chicken and rice . Specialties: Teppan Yakisoba 700 yen. Curry Ramen 700 yen. Water and homemade pickles are
self-service. Table condiments: Garlic, Salt, Chili
Pepper, Pepper First customer arrives. One Champon, please. Boiling noodles. Soup. Pork . Carrot, Onion, cabbage, bean sprouts, pork bone broth. Plating. Ryoma’s Champon is complete . Sorry to keep you waiting. A regular customer for over 20 years . Champon. Consistently delicious. Lots of veggies and great broth . Pork bone broth infused with the
sweetness of vegetables . Carefully selected noodles with a firm
bite . Everything’s recommended , but Champon, ramen , fried rice—all delicious. Placing noodles on the spoon. Slurping them up vigorously. Finished in no time . A Champon order comes in. Pork . Cooked quickly in plenty of lard. Soup. Noodles are ready . Plating two servings. Scoop the rice. Champon Set Meal. The rich Champon lunch is irresistible… 10:59 A man comes in alone . Set B (small fried rice +
champon). Reheat the fried rice. Finish it fluffy and separate. Preparing the champon . Fried rice set B . Set B, right ? Immediately add chili powder to
customize. Slurping away steadily . Mix in
the fried rice in between. Refresh the
palate with homemade pickles . Slurp! Lifted the bowl and finished it all! Two salarymen arrive. Ordered ramen set meal . Ordered champon set meal. Fry chicken karaage. Add rice. Boil noodles . Add chashu pork and green onions . Ramen set meal complete . Finish champon . Prepare soup. Plate champon set meal. One Prius in the parking lot. Man in work clothes arrives. Ordered curry ramen set meal and heads to the counter . 11: 46 Three cars enter the parking lot. Customers arrive one after another. Orders come in all at once . Waiting quietly at the counter. Making curry ramen . Pork, onion, curry powder, pork bone broth. Two curry ramen bowls complete
simultaneously. Curry ramen set meal . Take a photo. Slurp the piping hot noodles . Curry ramen set meal . First time eating it. Surprisingly light. Tastes savory with curry, and smells good too. Delicious . Ryoma’s Champon. Champon complete. Make teppan-yaki soba. Plenty of vegetables. Season with sauce . Regular size uses two bags of noodles. Sauce. Finished with a nice color . Heat the iron plate separately. Plate the yakisoba
onto the hot iron plate. Crack an egg on top. Teppanyaki Yakisoba. Break the egg in the center with
chopsticks. Mix it with the noodles for a rich flavor . A blissful lunch filling the stomachs of
men… 12:05 A pickup truck pulls into the shop . Two men on their lunch break arrive. An order for the Stir-fried Offal Set Meal
comes in . Offal, onion, cabbage . Seasoned. The vegetables are tender. Stir-fried offal . The plump offal looks appetizing. Served with ramen. The Stir-fried Offal Set Meal is complete . Wow! Looks delicious. A regular who comes every day . Delicious! Buri Buri. The recommended dish is this offal set
meal. Ramen and offal included for just 1000
yen. I always get the champon, you know. I’ll
have the champon . The vegetables are well seasoned. The soup is already Ryoma’s signature
flavor . Everything is delicious. I love Ryoma . My stomach and heart are both satisfied. Two men enter the shop . Order for the fried chicken lunch. Fry the chicken . Fried to crispy perfection. Side of cabbage. Fried chicken lunch. Today’s fried chicken lunch. Drive-In Ryoma The fried chicken comes with five large
pieces, making it very filling . Soy sauce, maybe? The soy sauce-based seasoning makes it go great with rice. The chicken is
moist and juicy. Delicious . A man in work clothes came in. I wonder where this is? A large sign is displayed. Looking for the
teppan-yaki soba . Ordered successfully. One teppan . Pork and carrots. Plus onions. Two bags of noodles . Sauce. The sizzling hot teppan. Plated on the teppan . Finished with an egg. The sweet smell of caramelized sauce fills
the air… … Mixing the noodles and egg. Too hot to eat yet. Teppan yakisoba. Feels like old-school sauce yakisoba. Delicious. Munching away. Finished in just 9 minutes . So full . It’s a big portion . Two carpenter guys come in. The champon orders keep coming. Two chefs work together to whip up
champon. Champon set meal . That’s what I’m having today . Extra large
champon . Tasty. Washing down fried chicken with beer . 12:14. lunch Finishing with scallions
:14 Peak time hits, customers flood in. Tonkotsu lunch orders. Tonkotsu ramen ready in no time . Tonkotsu lunch . Cooking fried rice. Finishing with green onions. Fried rice done. Teppanyaki yakisoba order . Seasoned with pepper . Cooking happening everywhere . Teppan heated up. Teppanyaki yakisoba. The sizzling sound is irresistible . 12: 20 Full house . Making fried rice. Chopped veggies. Egg . Rice. Adjusting the flavor. Plating. Fried rice done . Fragrant fried rice… Fried rice, right? A bit heavy on the salt and pepper . Absolutely delicious. Order rush. Champon. Adding fried chicken to the champon. Fried chicken champon. Order for curry rice. Pork bone soup . Thickening with potato starch. Plating into the bowl. Finishing with fried chicken!
Curry rice complete. Ordered it . Ordered teppan yakisoba Heat the griddle. Pork , carrot, onion, cabbage, bean sprouts , 2 packs of noodles, sauce . Sizzling hot iron plate . Plated. Crack an egg on top. Teppanyaki Yakisoba complete . Teppanyaki Yakisoba 700 yen . The aroma of the savory sauce really
stands out on the piping hot iron plate . Using 2 packs of thick noodles makes it
super filling. Break the egg in the center whenever you
like . Mix it with the noodles for a rich
flavor. Hot and delicious right to the last bite! Staff) Recommended menu items: Champon, Curry Ramen, Teppan Yakisoba . (The champon noodles) are made by a
local noodle shop. They’ve got a really firm bite , don’t they ? (Since opening the shop)
it’s been over 50 years now . Staff) Our goal is… at the very least, to maintain the
status quo . It’s quite difficult, you know. In the countryside… We want to somehow keep things as they
are. Thank you for your support . Staff) Thank you for today!
Owner) Thank you! Thank you very much! Kitsuki City, Oita Prefecture A ramen shop
trusted by drivers Oita Prefecture’s only precious ramen shop Old-school , light tonkotsu flavor Delicious as always I almost always stop by on the way home Because I love their green onion ramen When it comes out , with the white stuff
floating on top and I thought, “Ah, happiness” lol. The owner’s recommended fried rice is also
popular. We all came together with the filming
crew. It was incredibly delicious. The meticulously prepared fried rice was delicious . Yamaka-cho, Kitsuki City, Oita Prefecture.
Along National Route 10. 4 minutes west from Nishiyashiki Station.
“Ramen Shop Yamaka Branch” Kitchen 8:20 AM Close-up from prep start Cooking rice 8:31 AM Manager Iwai arrives Good morning Cutting white scallions with a machine Staff: “Do you serve scallion ramen
often?” We do serve green onion ramen. White onions . After slicing the onions, we use a
machine to slice them thinly, but some parts don’t get sliced
completely, and some stick together. So, breaking them apart makes them look better and helps the sauce blend in . Adding air makes them fluffier. Garlic, ginger , soup preparation. This is added to this soup after noon . In our case, the soup is kept simmering while we operate, but the soup so we keep a concentrated stock on hand . After serving 40-50 bowls, we add it back to restore the broth’s richness. We want customers to get as consistent a
taste as possible . Garlic, ginger , kombu , onion, ginger , pork back fat , domestic pork shoulder loin. This is the shoulder loin . Domestic
pork shoulder loin. Noodles: They’re somewhere between thick and thin . For people who like thin noodles , maybe
these aren’t it, but I grew up eating noodles like this since I
was little , so I don’t really feel any
discomfort . They’re more filling than thin noodles . Staff: When was the shop founded? About 35 to 40 years ago Someone else was running it back then the manager took it over, is that right? Yeah , I’m just running it here now . I started in June, so it’s been about
two years . Was there a specific reason you took
over ? Simply put , there was no one else to do it . Also, I thought about the customers who
come here now . If I didn’t do it and the shop closed, the customers, like the truck drivers,
would lose a place to eat . So I figured, why not give it a shot ? Is there anything particularly tough? The prep work, I guess. The first bowl of ramen I serve in the
morning is probably the most
nerve-wracking. That still holds true today. You can feel the years in it, but the
interior is beautifully polished. Table seating, counter seating, table condiments : Rajang, garlic, kaeshi
tare, salt, black pepper . That ‘rajan’ is fermented beans , similar to gochujang. Regulars usually add it. When I serve my ramen , they know the portions and just add it themselves. I want them to enjoy it their way . That’s
the kind of ramen it is. Business hours : Spacious parking lot accommodating large
trucks . Ramen: ¥700. Chashu Ramen: ¥900. ¥440 Miso Ramen ¥750 Iwanori Ramen ¥850 Kabosu Tsukemen ¥830 Kabosu Negi Tsukemen
¥980 Extra Scallions ¥200 Iwanori ¥150 White Rice Ball (1) 130 yen. Takana rice
180 yen. White rice (medium) 180 yen. Scallion
chashu rice bowl 350 yen . Side dish scallion chashu 500 yen. Side
dish takana 180 yen. Bottled beer 550 yen. Oita Kabosu canned
chuhai 400 yen. Chicken karaage (A la carte) Boneless
thigh (100g) 300 yen Opens at 9:30 AM One man sits at the counter seat Green onion ramen, medium portion Add back fat to the soup Chashu Boil noodles for 3 minutes Toss white onions with pepper and sauce Pour in the soup Add back fat Drain noodles Straighten noodles Wakame seaweed White onions Chashu, Nori Seaweed Green Onion Ramen Medium Portion Preparing Karaage The skin is peeling off. So rather than wrapping it , just put the loose parts back as best as
possible. It’s salty. More like the green onion tops. One car enters the parking lot. Welcome!
Please take a counter seat. Large Negi Ramen. Large is two servings . Large Negi Ramen . Large Negi Ramen. Today it’s the large Negi Ramen. It has a light tonkotsu flavor. A customer in work clothes arrives. Carefully preparing a bowl of ramen . Large is two servings. Large Negi Ramen. When I come to the Oita area for work , I almost always stop by on the way back . Because I like this place’s Negi Ramen . 10: 19. He constantly adjusts the ramen broth. Two men arrive . Miso, sauce, pepper, garlic , sesame, sesame oil, nori seaweed , wakame seaweed, white scallions, chashu pork . Spicy miso ramen , large portion.
Nori seaweed topping . Shichimi pepper . Noodles rinsed in cold water. Kabosu citrus, scallion, chashu pork
dipping noodles. Quite popular. Frequent customers . Shoulder pork chashu marinated
in sauce . Welcome!
Please take the open counter seat. Ordered medium ramen . Medium ramen . Medium-sized ramen, right? I’ve passed by here several times before,
but finally managed to arrive during opening
hours. When it came out, there was something
white floating on top, and I thought, “Ah, happiness” lol . 11:10 . Large scallion chashu ramen. White rice ball . Medium ramen . Delicious . 11: 34 Working men stream in seeking hearty
ramen. The owner efficiently prepares ramen
alone. Medium Negi Chashu Ramen . Small Negi Chashu Ramen. Small Negi Chashu Ramen . Medium Negi Chashu. That’s a lot . I come pretty often . About twice a week when it’s busy . This is pickled mustard greens as a
snack . I also like mustard greens ramen . Very tasty . 11: 52 Chashu Ramen (Medium Portion) Delicious. Today it’s Negi Ramen and Chashu Ramen . First time here. I saw it on TV and thought I’d like to try it . Delicious. Salted white rice ball, lard, egg , scallions, ham, sake , soy sauce. Addictive fried rice made with care . Hello . Staff: What would you like to order
today? Scallion ramen. It’s my first time here, but it was incredibly delicious. And the special fried rice was great too. I’m completely full. Actually , today … I’m a TV personality , Takashi Ohno .
I’m here filming for the Oita Asahi
Broadcasting program “Ohno Takashi and ◯◯:
Late-Night Visits.” We’re filming for the
show “Ono Takashi and ◯◯,” and we just happened to be at Nishiyashiki
Station . We saw the ramen shop, so the whole crew came along. It was incredibly delicious. Thank you very much. Well then, excuse me . Egg , green onion, ham . Addictive
Special Fried Rice 600 yen . A moist fried
rice where eggs and green onions are
stir-fried to a fragrant crisp . Green
onion, ham, and scrambled egg stand out.
Delicious ! Green Onion Chashu Noodles 1090 yen . A
soup that keeps customers coming back!
Its rich, deep flavor is addictive… The crisp, crunchy texture of the white
onions is irresistible. Perfectly marbled, tender homemade chashu. Straight noodles coated in the soup. Thank you . We just keep doing what we’re doing now,
right ? Staff) Is there a limit to how long you
want to keep doing this? As long as my strength holds out . I want to protect the meals of working
men, truck drivers!
It was a ramen shop overflowing with the
owner’s passion . Up close with Fukuoka’s strongest
700-yen cafeteria! Chicken Minced Meat Deluxe and Fried
Chicken Set Meal complete. Refill please ! Regular size! Rice refills keep coming!! Working men flood the cafeteria! Amazing set meals all 700 yen ! Free rice
refills!! To make 700-yen set meals possible, the
couple works hard on prep . Massive prep starts early: Yakiniku set, Karaage set, Salt-grilled Sanma set . Today’s lunch is decided right here! Mmm, delicious. Since the workplace is right in front of
us, thank you for the meal . Hakata Ward, Fukuoka City, Fukuoka
Prefecture. 12-minute walk from Hakata
Station . Established 2011. Marutsu Shokudo. Manager Tsu . All set meals 700 yen. Popular cafeteria
with free rice refills. 8: Preparing to cook rice . Work hard, then get healed by eating delicious rice . That makes us happy too. Start cooking rice. Preparing miso soup . Onions. Transfer to the pot. The smell of miso soup is great, right? Miso soup complete. Chopping cabbage. Soaking in cold water. Cabbage done . Office workers , local residents , people from that construction site over
there , students … all kinds . It has carbs, animal protein, You get
minerals , fermented foods too . Honestly, set meals are perfectly
balanced, nutritionally complete sets. Prepare the minced cutlet mixture. Coarsely ground meat , raw egg , ketchup , Worcestershire sauce . Mix. Roll each portion into a ball . Weigh to make them equal . Minced cutlet mixture complete. Prepare the
coating for the minced cutlets. Egg , coat with flour . Egg, breadcrumbs. Minced cutlet Finished preparing the
cutlets. Make the hamburg steak. The ingredients are almost the same as for
the cutlets. Mix. Once it becomes sticky , it’s done . Heat oil in a frying pan . Flatten it to remove air pockets. Cook slowly. Flip it over. Hamburg steak complete . I used to work in futon sales . From about 42, I think I did that until
I was about 42 or 43. It was the bubble era , so it was all about selling high-priced
futons and getting high salaries . Now it’s the opposite of back then – low
profit, high volume . I’m doing a completely different kind of
work. Prepare the chilled tofu . Cut it
into small bowl-sized pieces . Place it in
small bowls. Top with condiments . Chilled
tofu complete . I can’t use high-end
ingredients , let alone branded ones, but
I don’t use any frozen processed foods at
all. The prep work is quite demanding , but the customers’ smiles That’s why I’m so particular about these things. If I had staff help with prep , I couldn’t
offer it for 700 yen . So to keep all set meals at 700 yen, my
wife and I do all the prep ourselves . Preparing sweet and sour pork: Ginger , garlic, sake , soy sauce – mix it in . Coat with potato starch and do a quick
fry. Fry until golden brown . Quick-fried pork done. Cutting chicken for karaage . Chicken Cut the chicken. Finished prepping the fried chicken. Eat rice balls before opening . Delicious. My wife’s homemade ones are just the best . Filming a 60-year-old grandpa eating
rice balls wouldn’t be very interesting, would it ? Alright , I ate. Let’s do this. Continue opening preparations . Set the
tables . Clean. 11:00 Open for business . 11:00~15:00, 18:00–21: 00 Regular
holiday: Sunday Total seats: 37 Counter : 5 seats Tables : 16 seats Small raised seating area: 16 seats Pickles served as complimentary side All set meals: ¥700 Yakiniku set meal: ¥700 Sweet and sour
pork set meal: ¥700 All set meals come with 2 pieces of fried
chicken for ¥800 Free rice refills with
set meals. Two people (male and female) entered right
at opening. Orders are called by number. Grilled Beef Set Meal and Salted Mackerel
Set Meal ordered. Preparing Salted Mackerel Set Meal. Rice. Salted mackerel grilled. Salted Mackerel Set Meal complete. Preparing Grilled Beef Set Meal. Beef. Salt & Pepper. Grilled Beef Set Meal complete. Two people from Korea . Yummy! Very Good ! Cleaned their plates! Preparing the Sweet and Sour Pork Set . Adding two fried chicken pieces
completes the Deluxe Sweet and Sour Pork. A man in a polo shirt enters. Orders the Deluxe West-Kyoto-style Grilled Spanish Mackerel. Frying the
Deluxe fried chicken . Fried chicken complete . West-Kyoto-style grilled Spanish mackerel. Deluxe West-Kyoto-style
grilled Spanish mackerel complete . Ordering DX adds 100 yen to add two
fried chicken pieces to the set . Large, satisfying fried chicken pieces .
Richly seasoned, Crispy on the outside. Juicy meat juices burst out when you bite
in . Energy boost with these exquisite fried
chicken pieces! An order for Deluxe Yakiniku comes in. Cabbage, beef, sauce. The fried chicken is also ready . Rice. Deluxe Yakiniku is complete . Swiftly washing dishes . Two men in work clothes enter the
restaurant . Preparing the Pork Belly Ginger Fry Set
Meal . Sauce. Pork Belly Ginger Fry is complete. Rice, miso soup . Pork Belly Ginger Fry Set Meal is
complete. Preparing Deluxe Sweet and Sour Pork . Sweet and sour sauce . Deluxe Sweet and Sour Pork is complete . 11: 22 . Preparing the grilled saury set meal. Miso soup . Rice. Grilled saury set meal complete . “Would you like a refill ?” “Regular, please.” Free rice refills
are awesome!! Order for Chicken Nanban Deluxe received. Chicken Nanban. Tartar sauce. Minced cutlet. Aonori. Customer waiting for Chicken Nanban Deluxe . Chicken Nanban Deluxe complete . Today’s lunch is settled! Three people in work clothes enter the
restaurant. They’re waiting in line. Number tickets. Taking self-service pickles. This is self-service. Making Deluxe Yakiniku. Beef. Yakiniku sauce. Deluxe Yakiniku complete. Making Karaage Set Meal. Karaage Set Meal complete. Making Sweet and Sour Pork Set Meal . Sauce. Sweet and Sour Pork Set Meal completed at
lightning speed . Sweet and Sour Pork (It was) fast. Sweet and Sour Pork Set Meal 700 yen . A hearty sweet and sour pork packed with
chunks of pork. Crispy fried pork coated perfectly in
sauce. Crisp vegetables add a nice accent . The side dish of silken tofu is smooth
and delicious. Staff) What did you order? Today it’s sweet and sour pork . Staff) Do you come to the shop quite
often? Since the construction site is right in
front , when I’m working on site, I come in often . It’s delicious . Today it’s the fried chicken set meal. The fried chicken is delicious . The seasoning is the best. Making the fried chicken bento . Rice. Sesame seeds. Fried chicken bento complete! Making the Chicken Nanban Set Meal. Tartar sauce. Chicken Nanban Set Meal for the waiting
customer. Chicken Nanban Set Meal complete. Two people (male and female) enter. Making the Pork Belly Ginger Fry Set Meal. Ginger fry sauce. Miso soup. Pork Belly Ginger Fry Set Meal complete . The hearty ginger fry is delicious! Making Chicken Nanban Deluxe and Karaage
Set Meal. Minced pork cutlet. Karaage. Chicken Nanban Deluxe and Karaage Set Meal
complete. Men keep ordering refill after refill. Return your dishes yourself! Grilled Pacific saury set meal prepared. Rice . Grated daikon radish. Grilled Pacific saury set meal complete. Order received for pork belly ginger
stir-fry set meal. Onion . Pork. Sauce . Pork belly ginger stir-fry set meal
complete. Occasionally (visits) . Hmm, Delicious. Replenished in no time. A man in work clothes orders Chicken Nanban Hamburger Steak Set.
Preparing Chicken Nanban Hamburger Steak Set .
Frying Chicken Nanban. Coating with sauce . Tartar sauce . Chicken Nanban Hamburger Steak Set
complete. Three salarymen enter. Preparing Chicken Nanban Minced Meat Set. Minced Meat Cutlet. Chicken Nanban Minced Meat complete. Preparing Yakiniku Set. Sauce. Yakiniku Set and Chicken Nanban Minced
Meat Set complete . Energy recharge for the afternoon shift!
Charge! 12:21 Order for Yakiniku Set Meal. Table 62. Preparing Yakiniku Set Meal . Carrot. Beef. Sauce. Yakiniku Set Meal complete . Table 62, your Yakiniku Set Meal is ready . Yakiniku Set Meal 700 yen. This super-nutritious Yakiniku Set Meal makes you eat way too much rice! The rich
flavor is addictive. Tender beef and crispy vegetables. Sweet white rice . Bite into the yakiniku! Be sure to try Fukuoka’s B-grade gourmet! Thank you so much. It’s about time, isn’t it ? I’ve been thinking we should start
considering a second location. Somewhere with more capacity. I’m thinking we could really make a splash
there. Well, when you say 60 years old… It’s just getting started . We look forward to your continued
support . Staff: May I get a word from your wife? Hmm, I love him so much. Old photos of the two of us . Ultimately, we both want to be happy. A heartwarming Fukuoka couple running
their popular diner , ‘Marutsu Shokudo’.
Stay healthy forever! 1,500 customers a day!
Up close with Fukuoka’s strongest udon
shop! It’s cheap and delicious, after all . Lively atmosphere. Fast service . Welcome~ Welcome! Hello! Welcome! Brilliant coordination between kitchen and
dining area . Blazing-fast service that keeps
customers waiting no time! Wow, that was quick! When I’m starving, I go for the tempura
set. Their signature tempura is a huge hit! Anago Tempura Donburi. Opens at 9:30 AM!
Delicious chewy and fluffy udon! To the main story. Tachibana Udon Noodle Workshop,
Higashi-Aikawa-cho, Kurume City, Fukuoka
Prefecture . 6: 23 Close-up from preparation: Factory Manager Nakamura makes 100%
buckwheat soba . Water mixing: Hokkaido-grown buckwheat flour . We blend stone-ground and whole-grain
flour and hand-knead it . We start with about half the water, add
about two-thirds for the first mix, then add the rest and mix one more time. Kneading , shaping, and finally forming the noodles . That completes the first stage. The powder used for dusting is this
pollen-like substance , also 100% buckwheat flour soba flour
specifically for dusting . Rolling out the dough: We spread
it out, keeping a round shape in mind .
Roll it up and stretch it from all four
directions , finally spreading it out
diagonally . Shaping the round dough into
a square . Cutting the soba : Making 50%
buckwheat soba . Passing the soba through
a press machine . Dusting . Cutting the soba. At year-end, we set up a tent in front of
the store and sell 8,000 servings of New
Year’s Eve soba . 50% buckwheat soba . Making udon : Using carefully selected wheat flour Add salt water and mix for 3 minutes. Knead the finished dough . Remove the udon from the mixer , knead it
, then place it on the workbench and cut it into four equal portions. Press it lightly. This is delivered to the store. After
resting for one day in the store’s aging
chamber, it enters the process of being cut and
boiled at the store. Deliver the prepared ingredients from the
workshop to the Kurume store (Arrives
around 9:30 AM) Higashi-Aikawa , Kurume City, Fukuoka
Prefecture . Right next to “Kurume
Interchange”. Established in 1981 . Tachibana Udon
(Kurume) . “Delicious! Fast! Cheap!” The perfect
trifecta. A renowned udon shop
representing Fukuoka. Up close with the shop’s prep work. Second-generation president, Ryu-san. He
took over Tachibana Udon, started by his
father . Soak kombu in water. Light the stove under the pot . Measure the bonito flakes .
Staff) How many liters can you get in one
batch from this stockpot? Probably about 400 servings. Do you ever run out of broth? On Sundays, it’s never enough. Kitsune, soy sauce, mirin. Blanch beef with a good amount of fat . Staff: I hear running a udon shop is
tough. Why do you still do it? Don’t you feel a duty to protect the shop? Seeing customers leave happy is the best
part . Was the shop already open when Ryu was
born ? No, it was when I was 10 . Fourth grade . The shop was barely half its size. It only went this far . Did you expand it? My dad did two additions. What was the shop like back then? It was crazy. After opening, my dad and mom barely
slept. They’d open the shop early in the morning
and stay open until around 11:30 at night . Did you help out from a young age? Yeah, like during New Year’s soba season ,
we’d sell outside . “How about some New
Year’s soba?” I helped out constantly after starting
middle school . On days without baseball
practice . I really got serious about it around 23. Before that, I tried once, but they said, “We don’t have enough staff,
come back.” Then when they hired someone , they told
me, “Go somewhere starting tomorrow.” I just took my clothes and money , went to Osaka without any plans, got a job at a soba shop there , and used that know-how to switch to
homemade noodles . What kind of udon are you aiming to
make? We get a lot of regulars coming in every
day, so I really focus on keeping them from
getting bored. I put the most effort in . With the seasoning , the balance, The flavor—that’s what I focus on most. The meat is parboiled. Add just a little of the simmering liquid . Put it back on the heat . Granulated sugar, sake , mirin. Letting it rest overnight lets the flavor
really soak in. This large kombu is specially selected
Rishiri beach kombu aged over a year. Add the bonito flakes. Paying careful attention to the heat , I
take my time to draw out the umami. Soy sauce. I aim for a flavor that isn’t
overpowering, something you can eat every
day without getting tired of it. We strive
to create dashi that is . Strain the dashi . Regular Holidays: Every Tuesday and the
3rd Wednesday of the month. If Tuesday is
a national holiday, closed the following
Wednesday . Table Seating: 68 seats (including 30
counter seats) Tatami seating: 56 seats . Walls densely covered with autographed
cards from many celebrities . Dough delivered from the workshop is
aged in the store’s aging chamber. Once aged , the dough is made into noodles . By cutting and boiling immediately , the surface becomes fluffy while the
inside stays chewy. Boiling time is
intentionally longer at 27-28 minutes, and
the noodle surface is deliberately
roughened slightly . This allows the broth to cling well,
creating the unique flavor of “Tachibana
Udon”. Tempura Batter: Classic burdock root tempura, Popular fish cake tempura . Tempura fried in Non-GMO Oil . “Nata-ne”
is the only 100% used. Cholesterol-free, healthy oil. Chikuwa fish cake fried with seaweed seasoning. Skillfully frying
tempura. Crisp-fried burdock root tempura . Washing bowls before opening. Serving dishes in clean bowls. Checking the udon noodles. On the table: chili pepper powder. Shrimp tempura. Batter coating . Homemade kombu tsukudani (simmered kelp) . Set at each table : White sesame seeds . Green beans, carrot , burdock root, shiitake mushrooms, bamboo
shoots, chicken, fried tofu Mix thoroughly Transfer to sushi rice container Popular as an udon side dish “Mixed Rice”
220 yen per serving Rice balls Part-timers arriving one after another Vinegared rice with black sesame Fried tofu for inarizushi Wrapping inarizushi 2 inarizushi for 154 yen Pinching salt to shape rice balls Placing inarizushi in case Shimeji mushrooms, sakura shrimp, onion,
carrot. Healthy vegetable kakiage. Kakiage. Tempura crumbs on the table . Hang the noren curtain . 9: 30 Open for business . Setting up the banner. Unfortunately rainy on the day of
shooting. Parking for 30 cars. One of Fukuoka Prefecture’s top udon
shops. Business finally begins . Looking at the menu. Plain udon 396 yen . Student discount
includes a large portion. Meat and gobo tempura udon 825 yen.
Special shrimp tempura udon 869 yen . Meat and gobo tempura udon 825 yen . Special shrimp tempura soba 913 yen. Mentaiko bukkake udon 880 Mixed Rice 220
yen Tempura Rice Bowl 704 yen Conger Eel
Tempura Rice Bowl 770 yen Authentic Handmade 100% Buckwheat Soba
Noodles Served with Toppings 1738 yen Limited Menu from 3:00 PM Onward Sliced
Pork and Radish 330 yen Snack Maruten 121
yen Predicting customer flow, noodles are
boiled in staggered batches. Once an order is received, the dish is
served at lightning speed. One of
Tachibana Udon’s specialties: Meat Chikuwa Tempura Udon 825 yen, Large
Shrimp Tempura Udon 759 yen . Finished with a splash of piping hot
broth. Large Shrimp Tempura Udon 759 yen . Large
portion +110 yen . Staff: How’s the flavor? The broth is really flavorful and
delicious . You know, the broth here is so good, even the plain broth is
delicious . And the shrimp tempura, it’s quite different from other places. It
seems more fragrant and tasty somehow. 10:05 100% Kamaage Udon . Noodles with a fluffy
surface and a chewy, elastic texture
inside . Staff orders before it gets busy . Have you decided on your order? Staff) Meat and gobo tempura udon, please. Meat and gobo tempura udon, got it Would you like a rice dish? No problem. Yes, understood. Please wait a moment . The boiled udon is cooked without rinsing
in cold water . Green onions. Pouring the carefully crafted broth . Beef. Meat Gobo Tempura Udon 825 yen . Meat Gobo Tempura Udon 825 yen. If you
want to enjoy the flavor of the broth, we
recommend the plain broth udon . The most popular udon. Toppings include
gobo tempura, beef brisket, and green
onions . The umami from kelp and bonito flakes
soaks into your body… .
A well-balanced broth without any
harshness . Our signature broth clings to the udon
noodles with their perfectly rough surface
… Fukuoka udon staple: gobo tempura. Sweet and savory seasoned beef brisket . 10:32 Ordered Special Ebi Tempura Soba. Special Ebi Tempura Soba (2 large shrimp)
¥913 Two large, fragrantly fried shrimp tempura
pieces. Inari (2 pieces) ¥154 Shrimp tempura soaked in broth. Chewy, firm soba noodles . Slurping them down feels delicious. Plenty of volume and incredibly
satisfying. Udon’s partner: Simple inari. Meat and Shrimp Tempura Udon ¥902, Kitsune
Udon ¥517 . Udon arrives . Table tempura crumbs, and chili pepper
added Bite into the inari. Immediately slurp the udon. A man who ordered Maruten udon and rice
balls. A regular customer for over 20 years . One Meat Burdock Tempura Udon . Do you have just burdock? Yes, we have burdock root. One gobo tempura udon. One mixed rice. Meat and burdock root tempura udon 825
yen. Gobo tempura udon 572 yen. The food arrives. Add kombu from the table to the udon . Slurp the udon . (Landlady) Well, I just followed my
husband here, you know. We came from Saga . (Landlady) Thank you. Saga? It’s famous, so from Saga. Please serve it in Saga too . Takeout: Two inari sushi, please. Making conger eel tempura rice bowl. Conger eel tempura rice bowl 770 yen. Meat rice 550 yen. Conger eel tempura rice
bowl 770 yen . 11: 12 Even in the rain, customers keep
coming in . In the kitchen, freshly made mixed rice. Plate it up. Restock the display case. One tempura rice bowl, please. Meat and burdock root tempura udon 825
yen. Burdock root tempura udon 572 yen. Make the tempura rice bowl. Shrimp tempura, squid tempura, 4 kinds of
vegetables. Our prideful homemade sauce . Tempura rice bowl 704 yen . Tempura rice bowl (Soup Set) 1100 yen A bite of the tempura rice bowl Staff) How’s the flavor? Delicious, isn’t it ? The sauce is really rich too . Special Shrimp Tempura Udon 869 yen Soup
Udon + Meat Rice (Meat Rice Set 946 yen) Dish arrives Slurping udon Delicious Breaking the warm egg in the meat rice Taking a hearty bite with the spoon… A deliciousness that makes your body sway Nostalgic marble-shaped ramune Meat soba arrives Additional order of inari sushi A regular customer living in Kurume who
comes about 2-3 times a month Staff) What did you order today? Usually gobo tempura or bean sprout udon. How’s the udon taste? It’s thick and has a strong bite. Tachibana Udon’s unique flavor is really… delicious, right ? Checking the soba’s doneness . Yam Soba 671 yen 11: 27. The turnover is fast, but the spacious
seating area gradually starts filling up. Orders flood in . Gobo Tempura Udon 572 yen, Meat Gobo
Tempura Udon 825 yen . Meat Gobo Tempura U don , Kakiage Udon , Meat Gobo Tempura Udon 825 yen, Meat
Chikuwa Udon 825 yen. Excuse me. Sorry for the wait. Meat Gobo Tempura Udon, right? The kombu tsukudani on the table , white rice balls, and go perfectly
together . A man sprinkles chili pepper on his
udon. A sip of broth… He takes a big bite of burdock tempura . Slurping up piping hot udon! Staff: Do you come to Tachibana Udon
often? No, this is my first time. How’s the taste for your first time? It’s delicious . Is that a large portion? Large portion . Think you can finish it? I think so. Thank you . President Ryu’s mother (the previous
owner’s wife) Welcome. Hello. Welcome . Wow, large portion. This is the regular size, right?
Yes. Making beef rice bowl. Warm egg between beef slices. Topped with sesame and green onions. Beef rice bowl 550 yen . Natto buckwheat noodles. Natto buckwheat noodles 759 yen. Buckwheat
noodles 759 yen. Beef udon and mixed rice, is that okay? Regular customer from Chikugo . Staff: How was the mixed rice? Delicious. I’ve been ordering it since I was a kid . It’s the same nostalgic taste. 11:45 Line at the register. Customer with meat and fish cake tempura. Kitsune udon, right? Is that everything? Two men arrived. Meat and burdock root tempura udon . Meat ball tempura udon . Two mixed rice bowls . Yes, Your rice is ready. Please help
yourself. Eating the mixed rice while waiting for
the udon. Meat and gobo tempura udon arrives. Takes the bowl and sips the broth . The meat and gobo tempura is made by a
local kamaboko shop. Large and thick, very
satisfying. Meat udon 649 yen. Customer ordering meat and shrimp udon. Curry udon 748 yen. Packed with toppings, a keema-style curry
udon . The fluffy thick udon noodles coat well
with the curry . 11: 51 Goboten Udon 572 yen. Meat Goboten Udon 825 yen. Goboten Udon 572 yen. Goboten. Meat Goboten. A customer from Fukuoka City. Savoring the udon and broth thoroughly . Staff: When you come to Kurume, do you
often come to Tachibana Udon? Yes, I do. How’s the taste? It’s delicious. It’s cheap and tasty, after all . What do you like most about the Meat
Gobo Tempura Udon? The sweetness and umami of the meat seep
out, and eating that together with the gobo
tempura is the most delicious part . Especially the shrimp . Meat gobo
tempura. Here you go . Oh, that was quick. Take your time . About twice a week. A regular customer for
over 20 years. Bites into the shrimp tempura soaked in
broth. Slurps the udon . And the service here is fast, isn’t it ? That’s why it’s good, you don’t have to
wait too long . Staff: What’s your recommended menu
item? If I had to pick, the mixed tempura. When I’m really hungry, it’s the tempura
set. The bean sprout udon’s bean sprouts. Meat and bean sprout udon 704 yen . Meat udon 649 yen . Meat and fish cake
tempura udon 825 yen . Meat and burdock
root tempura udon 825 yen . Slurping udon . Devouring the mixed rice . Staff) What did you order? Today it’s meat udon and mixed rice . Do you always order that? I always order the mixed rice . Always . By the way, how’s the udon? The udon, well , it’s soft . The broth really soaks in. That’s the best part . Welcome ! Thank you very much ! See you again! Anago tempura rice bowl. A regular customer who’s been coming for
over 20 years . Staff) What do you like most about the
shop? The best part is how delicious it is. It’s lively. The food comes out fast . 12:07 Chikuwa Tempura Udon . Udon with tempura bits. Let’s eat . Slurping udon. A regular customer who’s been coming for
over 30 years arrives. Maruten Udon 517 yen . The Meat Gobo Tempura Udon and Maruten
Udon arrive. They share each other’s toppings . Slurping udon heartily . Staff) What do you like about the shop
that keeps you coming back? Well, first off, it’s delicious. And things like being able to share
toppings with my family… it’s just fun, you know ? Finally ordered the popular curry udon. Curry udon + 2 rice balls 880 yen. It’s different from typical curry udon. A
Japanese-style curry with less broth . Ingredients include udon broth, soba
dipping sauce, meat broth, onions,
shiitake mushrooms, and ground beef. The medium-spicy, rich curry clings
perfectly to the chewy udon The salted rice balls … For a second delicious curry rice finish. The incredibly popular long-established
udon shop , Tachibana Udon in Kurume,
Fukuoka Prefecture, was amazing. They’re retiring at the end of this year . The owner who’ll turn 70 right after New
Year’s is a 69-year-old veteran running
this old-school udon shop. The taste and spirit passed on to his son,
Mr. Takanori . Their meat and burdock root tempura udon
is a huge hit! I lived in Tokyo for 14 years. I returned exactly one year ago . We’re following the owner, Takanori, and
their family! Running an udon shop is a long haul, you
know . I hope they keep doing it steadily for a
long time . Kitakyushu City, Yahata Nishi Ward,
Fukuoka Prefecture . Established 1988 . Udon Shop Masa. A family-run udon shop beloved by the
locals . 9: Staff arrive at 9:25. The kitchen is tidy. The shop is spotless . The proprietress prepares the udon broth. Kombu. Lights the stove. Prepares pickles . Daikon radish. Carrot . Pickles in rice bran for half a day. Onion. Beef . Mirin . Sugar. Dipping sauce. The popular meat is prepared in large
quantities daily . Salted wakame seaweed . Rinses to remove salt. At Masa, wakame is added to all udon
except Yamakake Udon. Vinegar. Cook rice. Sugar, vinegar . Gently mix without crushing the rice
grains. Sesame. Vinegared rice complete. Young manager. Inari . Make rice balls. Sprinkle sesame salt . Rice balls complete . Burdock root, purchased in bulk from
Hokkaido for a year’s supply. Cut to
uniform length. Peel the burdock root. Preparing 10kg today. 10kg per day. Cut into bite-sized pieces . Soak in water to remove bitterness. Fry the burdock root. Fry all at once. Crispy fried burdock tempura complete . Head Chef Kamachi-san. Raise the kombu. Bonito flakes. Carefully skim off impurities. Strain the broth. Soy sauce. Udon broth complete. Second-generation Takanori-san, 37 years
old. Ended his 14-year acting career and
returned from Tokyo a year ago. Flour. Quite a few customers come just to chat
with my dad . Vinegar . Salt water. Apply pressure to the dough . One batch yields about 40 servings. Dough made the previous day is aged for a
day before noodles are made. Rolling out the noodles. Before moving here, we had a much smaller shop a bit further
away. When that shop opened, I was 0 years old . This shop and I are classmates . 37 years. I grew up with our broth . How he interacts with customers … That’s where I think, “My dad’s
amazing.” He’s incredibly loved by customers . If he just smiles , just forgive him. It’s harder than learning how to make
udon. Noodles complete. Clean the shop . 10:55 Boil the udon . Chill in cold water. Divide into individual servings. Raise the flag. Hang out the noren curtain. 11:30 Open for business. Udon Shop Masa Business Hours : 11:30 AM – 12: 00 Counter Seating: 22 seats One for the kids, please Menu Please choose udon or soba Meat & Burdock Root: 900 yen Burdock Root
& Wild Greens: 650 yen Zaru Soba: 650 yen Chilled Yamakake
Deluxe: 1100 yen At our shop, ‘Yamakake’ All other menu
items besides Yamakake include wakame
seaweed. Pickles and takana are complimentary. Homemade pickles. Spicy Takana . Our spicy takana packs quite a punch . Ichimi pepper on the table. First customer arrives. Meat soba and burdock tempura udon. Customers come in one after another . Spicy takana and pickles, please . Plenty of wakame. Meat . Your meat soba first. Sorry to keep you
waiting . Wakame. Burdock tempura. Burdock tempura udon is also ready. A long-time regular customer . Burdock tempura udon. As delicious as ever. Places that haven’t changed their taste
over the years, especially the meat udon and burdock
tempura udon, are my absolute favorites. Here you go. Meat udon with egg drop soup. You have to eat the meat , and I like eggs, so I prefer egg drop soup over raw egg. Making meat udon and meat burdock yamakake . Pouring piping hot broth. Green onions . Here you go. Plenty of grated yam The meat and burdock mountain-style is
done. Order for the Deluxe Chilled
Mountain-Style . Mountain yam , ground sesame , wakame, burdock tempura, nori. Meat , wild vegetables. The Deluxe Chilled Mountain-Style is done
. Sorry to keep you waiting. Meat udon . 11: 28. Full house. Udon dishes complete one after another . Two burdock tempura balls . Sorry for the
wait. Extra-large meat burdock. Burdock kitsune . Thank you for the meal . Order for meat burdock and egg drop
soup. Seal the egg into the broth. Tororo kombu . Wakame. Burdock tempura . Meat . Egg drop soup and meat burdock complete
simultaneously. Here’s your egg drop soup. Here’s your meat burdock . Customize to your liking. Slurping piping hot udon. Two men in work clothes enter. Meat burdock udon. Topped with spicy pickled mustard greens . Delicious. Chilled Yamakake Deluxe. Meat burdock with egg topping . Meat burdock with egg
topping first. Soba chilled with ice . Draining excess water. Chilled soba is popular in summer. Calmly preparing large orders. Meat burdock and Chilled Yamakake Deluxe
complete. Finishing the soba . Chilled Yamakake Deluxe complete. Deluxe soba, huh? Delicious. A bite of crispy burdock tempura. Delicious? Yeah. Orders keep coming in . Topping with tempura flakes. The shop is always packed with customers. Making the meat and burdock. Meat and burdock complete. Meat and Burdock Udon – 900 yen . Overwhelmingly the most popular item . The savory meat and burdock flavor infuse
into the broth. The crispy burdock releases more umami the
more you chew. Generous sweet meat for incredible
satisfaction . Firm noodles and a large amount of
wakame make it very filling. Pickles as a palate cleanser . Homemade pickles are delicious! Meat and Meat Burdock. Meat Burdock and Meat Udon are ready. Here you go! Meat Burdock and Meat. The broth is flavorful and delicious . Gives you energy for the afternoon. Pickles and spicy mustard greens are
popular with many customers. Staff) What do you put that on? Eat it as is. It’s super tasty. Daily regulars. They come every day. Even eating it daily feels like the first
time, right? Today , we’re serving the burdock from the
meat burdock on a separate plate. It’s delicious to dip it in broth at your
own pace. We fry extra burdock . On Sundays, we fry it all day long . Hot broth . Burdock and wild greens . Sprinkle on some chili pepper . Burdock and wild greens. The broth is light and delicious . During lunchtime, The parking lot stays
full . Extra-large serving of wakame. Loaded with burdock root, mountain
vegetables, extra wakame, and a raw egg . Here you go! Meat soba. Burdock root tempura. Mountain yam . Ground sesame . Nori. Green onion . Egg yolk . Yam-topped udon. Yam-topped udon: 800 yen. Inari (two
pieces). 180 yen Yam-topped udon The mountain yam melts into the broth,
delicious. Combined with the yolk , it creates a rich
flavor. Slightly firm, chewy noodles . Inari Sushi Sweetly seasoned, pairs perfectly
with the broth. Established in 1988 . Before moving, the original shop . Operated by almost just two people for
13 years . Then moved here . Started the shop on February 7, 1988 . The son, the second generation
Takanori-san, I’ll leave it to you to run things
responsibly the way you want . But please take care of your health. Running a udon shop is a long haul, you
know. You’ll need to keep it up for another 30
years . Don’t ruin your health . Just keep doing it steadily, I suppose.

0:00　築上郡）ドライブイン龍馬
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住所　福岡県築上郡築上町西八田1715
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39:49　大分）ラーメンショップ 山香店
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住所　大分県杵築市山香町大字向野2184-2
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1:04:26　博多区）まるつ食堂
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住所　福岡県福岡市博多区博多駅南3-5-1
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1:32:01　久留米市）立花うどん（久留米）
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住所　福岡県久留米市東合川5-6-1
URL　https://youtu.be/3mbr9fNVXNM

2:18:58　北九州市）うどん まさ
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住所　福岡県北九州市八幡西区永犬丸5-9-10
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