朝６時開店！デカ盛り鉄板みそ焼きホルモンうどんが爆売れする母と息子のロードサイド人情食堂丨Japanese Good Old Diner

朝６時開店！デカ盛り鉄板みそ焼きホルモンうどんが爆売れする母と息子のロードサイド人情食堂丨Japanese Good Old Diner

What’s this?!
An enormous iron plate dish is flying off the shelves! Open 24 hours a day Mie Prefecture, Kameyama City
Kameyama Shokudo In search of the local specialty “miso-yaki udon”
Customers come from all over the country Wow! That looks so delicious! The secret miso sauce passed down through generations is addictive! Once you try it, you’ll be hooked!
Fans flock from all over the country! Mom’s home cooking
A variety of heartfelt dishes are also available A nostalgic atmosphere and comforting flavors!
A close look at a long-standing roadside diner Mie Prefecture, Kameyama City, Koshimachi Established in 1961
Kameyama Shokudo Open from 6 AM! Preserving the atmosphere of the Showa era
A beloved drive-in-style diner that has been loved for over 60 years Certified as a “100-Year Food,”
A renowned local specialty, “Kameyama Miso-Yaki Udon,” is a huge hit Owner Kimiko Uchida, 76 years old 3rd generation Uchida Making miso sauce for miso-grilled udon noodles Add seasonings to two types of miso
and mix with chicken broth to make the sauce. Make chicken broth Remove the chicken bones and combine the soup with miso. Skim off the scum. Remove the chicken bones Add the chicken bones to the pot containing miso and other ingredients
Add the chicken broth and mix well. Heat and adjust the flavor. Ground sesame seeds Cabbage Staff) Should we cut each part differently? We’re using a mix of soft and hard parts. Cooking rice Prepare up to 10 liters of rice per day Broth for simmered dishes Used for various things For my meals, you know? Eating breakfast. Had coffee Staff) When did the third generation start working at the store? Two years ago. I was a salaryman at my previous job. My mother and father told me to be a salaryman. But I never found the right time to take over. The original owner (the father of the third-generation owner) passed away five years ago.
The first-generation owner (the father of the third-generation owner) I asked my mother to take over the business Staff) What did you think when the third generation was going to take over? I was torn. I decided to quit while I was still young. I had made up my mind. I’m still anxious. Staff: What kind of person was your father? My father was stubborn and taciturn, though. and wasn’t cut out for business. My grandfather was an electrician, so… the first generation converted it into a restaurant and continued the business. Staff: Was it open 24 hours a day from the start? Yes, we were open 24 hours a day. Now we close at 9 PM, though. But working all day is pretty physically demanding, so Doing it for 24 hours straight is I think my father is amazing. The shop owner’s sister-in-law also works there. In addition to miso-grilled udon,
there are a variety of other dishes available, which are prepared Onion Sardines and mackerel Sometimes they bring snacks like this. mackerel Making simmered mackerel Cooking sake Mirin soy sauce Ginger Put the mackerel in a pot and simmer simmered mackerel The finished dish is placed on a special shelf
so that customers can take them freely. Making dashimaki tamago (rolled omelet) Cracking eggs A frying pan that has been in use since the company was founded over 60 years ago Mayonnaise Sugar Cooking sake Dashi This too, this too, I’ve been using it for decades. Staff: That’s amazing, isn’t it? Staff: It changes shape that much, does it? You can tell the shop owner values even old items. Pour in beaten eggs and cook Carefully use the frying pan filled with history
and cook dashimaki tamago. Staff: Have you been working here since your brother came? Since my husband (the first owner) passed away,
I’ve been helping out. about four years Dashi-maki tamago Cook bamboo shoots Cutting boiled bamboo shoots Dashi Cooking sake Sugar mirin Dashi soy sauce Add the chikuwa and it’s done. Warabi Cook the bracken with seasoning. Serve the simmered bamboo shoots and bracken on a plate. Bamboo shoots and bracken simmered in soy sauce Wiener sausage Staff: How much is the single dish? The price varies depending on the dish. The price varies depending on the plate. Most items are between 250 and 300 yen Drinks are self-service. Kameyama Miso-grilled Udon
With pork offal: 800 yen / With pork: 900 yen Beef offal 750 yen, Pork offal 550 yen
Beef 850 yen, Kalbi 850 yen Fox udon 650 yen, Donburi 700 yen
Egg omelette set meal 700 yen, Vegetable and meat stir-fry set meal 950 yen Tea with rice 500 yen, Miso soup 180 yen
Draft Beer (Medium) 600 yen, (Large) 850 yen Egg 1 piece 100 yen Table condiments
Sauce, Ajinomoto, soy sauce, chili pepper, vinegar Parking lot: Approximately 15 parking spaces available 8:09
The first customer of the day arrives Orders a亲子丼 (chicken and egg rice bowl) Put the broth, onions, and chicken in a special pot and bring to a boil. Once it comes to a boil, pour the beaten eggs evenly over the top. Serve over rice. Place the ingredients on top Top with chopped seaweed to complete Oyako-don Regular customers who visit every week
Conversation flows naturally about daily changes and such I’m currently borrowing a manga book. I’ll bring it back when I’m done. Staff: You come here a few times a week, right? Yes, I do. The noodles I ordered are being brought over. Staff: Have you been working with the noodle supplier for a long time? Yes, we have been working with Horiseimen for a long time. The noodles there are just so delicious. The vegetables I ordered are brought to the table. The vegetables are stored in the pantry. Making miso soup Daikon radish Shimeji Miso paste Grilling salmon Grilled salmon Fried thick tofu Making mackerel tempura Season the mackerel and marinate it Coat with potato starch and fry Fried mackerel 9:35
Regular customer arrives Fried egg (3rd generation) Want me to fry some eggs? Will you cook it for me? (3rd generation) This customer doesn’t want any toppings. Staff: You know the regulars’ preferences well. 3rd generation: That’s right! Making fried eggs Warm dishes can also be reheated in the microwave. Bamboo shoots and bracken simmered in soy sauce Fried egg Staff: Do you come here often? I come here almost every day. 9:41
Two men enter the store and order Kameyama miso-yaki udon. First, choose the type of meat. Next, select the number of udon noodles,
and whether you want garlic. Place the ingredients in a special pot. Bean sprouts Onion Cabbage Udon Beef offal Weigh and serve by the gram Kalbi Cooking sake Sugar Garlic Gochujang Homemade miso sauce Carrot Bell pepper Once cooked, it’s done. Eat the meat coated in the special miso sauce. The blissful moment of savoring rice Staff: How does it taste? It’s delicious! Staff) Is this your first time at Kameyama Shokudo? This is my first time here. The chewy noodles soaked in flavor are also exquisite. Staff: How does it taste? It’s delicious! It’s super delicious! How to eat “Miso-yaki Udon” A couple enters the restaurant Pork offal Pork When steam starts to rise, mix thoroughly.
Once the meat is cooked through, it’s done! Slurp up the hot, chewy udon noodles. Biting into rice and taking a bite of pickles as an accent Picking up the noodles, he adds a dash of chili pepper and enjoys them. Add a spicy kick to the sweet and savory special miso sauce for a flavor change. Ordered a small rice and an egg as an additional side dish The ordered items arrive, and they make egg rice. The mild flavor of the egg over rice
the rich flavor of the miso-grilled udon noodles go perfectly together! Tasting Pork Pork offal Placed at each seat
Place on the gas stove and light the flame Miso-grilled udon for two (pork and pork offal) 1,700 yen Stunning visuals
This excitement is part of the charm The second-generation owner will specially prepare the dish from start to finish. Staff: That’s two servings of pork offal and pork, right? It’s a mix! Staff) Do most people order a mix of meats? We recommend the mix for customers who are unsure. Customers can choose from 8 types of meat. Staff: You’ve been doing this with your husband for nearly 50 years, haven’t you? It was open 24 hours a day. My father worked at night and I worked during the day, so it was open 24 hours a day. The ingredients are cooked through—it’s done! First, the carefully crafted udon noodles! The aromatic miso flavor whets your appetite
A flavor you’ll keep coming back for Pork offal Pork Rice (small) 230 yen Continue by placing the toppings on top of the rice and enjoy together The flavors of the vegetables and meat go perfectly with the rice! Packed with flavor and satisfyingly hearty!
local specialty “Kameyama Miso-Yaki Udon” The youngest staff member arrives at work Staff: How long have you been working here? About one year I just applied for the job through a job posting, so I’m not related to anyone there. Staff) I thought you had a really good working relationship. Staff: Is it fun? Fun! Looks like fun, doesn’t it? This one is the youngest so far. Staff: About the same age as your daughter? About the same age as my daughter. I’m very grateful to the staff. Because it’s impossible for just my mother and me to run the store, I’m grateful to my employees
I want to keep going day by day. Takeout (3rd generation) Just beer? You’re kidding, right? Select a single dish I’ll just stay here I’ll stay here The friendly exchanges with regular customers
are proof that Kameyama Restaurant has been loved for a long time. These two are also regular customers who come once a week. Katsu don Shopkeeper) You two are ordering all kinds of unusual things. Tamagoyaki set meal Katsu Donburi (not on the menu) Staff: Do you come here often? Once a week, right? I knew that already. (Since I started coming here) it’s been a year now. It’s been two years, hasn’t it? This (alcohol) is the real reason, haha. Staff) What do you like about Kameyama Shokudo? It’s cheap, isn’t it? It’s easygoing, isn’t it? Staff) The landlady is also very friendly. That’s right! Staff: How’s the food? It’s delicious! Everything here is delicious! When you come here, you should try the katsu donburi. You really eat that? Making potato salad. Ham Add mayonnaise and mix the ingredients together Lettuce Serve in a bowl Potato salad Cut slits in the chikuwa and stuff with potato salad Flour Chikuwa potato salad fritters 10:27
Two female regular customers arrive at the store Staff: Do they come here often? They used to come every day. Staff: You came here every day, didn’t you? Every day! Staff) Have you been coming here for a long time? It’s been more than 10 years. Don’t ask that of someone with dementia. It’s embarrassing. Haha. Staff: What do you like about Kameyama Restaurant? It’s homey! Casual! This is the best for us old folks. The landlady and the boss aren’t pretentious either. Staff: What do you think is the reason you’ve been able to keep going for 60 years? It’s all about the trust we’ve built with our customers! I want to make it a cozy, homey place. I want to see all kinds of elderly people come in and someone even said, “This place looks like a nursing home.” Some people say they wish it could be a place for relaxation. “Long time no see, old man. How many years has it been? Are you still alive?” That conversation is fun! We have customers from Hokkaido to Kyushu. We can hear all kinds of stories. That’s the most fun! Sashimi Oyako-don Pork cutlet set meal Staff) Do you come here often? No, this is my first time! We’re classmates! I am! The mother here I’ve always wanted to come here The shop owner’s classmate visits for the first time. They enjoy a nostalgic conversation. A customer in a suit Tomato slices A variety of side dishes,
a healthy set meal is a luxury. A reservation call comes in. Pickles Chikuwa cucumber 11:22
A man and a woman enter the store They order miso-grilled udon noodles. Pork and offal mix
With garlic The volume was more than expected,
I’m worried I won’t be able to finish it all… Making a donburi dish Stir-fry the beef Add sugar and simmer Add the onions and beef to the pot with the broth. Add beaten eggs Oden
Miso soup and pickles Staff: How does it taste? It’s delicious! Staff) Do you come here often? Is this your first time? Staff) What made you decide to come? I was looking for a place to eat and heard this place was good. Let’s go there. Ordering miso-grilled udon and a bowl of rice,
and many customers enjoy a hearty meal! Donburi with mixed meat Cold noodles not on the menu As lunchtime approaches, the kitchen becomes bustling. Meat udon noodles Curry rice, large portion Tasting Curry rice 600 yen Curry rice with plenty of onions and pork
A nostalgic curry rice dish Potato salad 300 yen Creamy and fluffy potato salad,
also recommended to order with curry rice! 12:00 Miso-grilled udon orders are flooding in! Staff: How’s the taste? It’s delicious! It looks so delicious! Udon noodles Staff: How does it taste? It’s delicious. This is my first time here. Staff: It’s your first time here, isn’t it? Staff) Where are you from? From Nara Prefecture Add udon noodles The men’s appetites are insatiable
Miso-grilled udon noodles packed with the rich flavors of vegetables and meat! 12:26 Staff: How does it taste? It’s delicious! 12:45
Two men order miso-grilled udon noodles. Miso-grilled udon noodles (beef and beef offal) Slurping noodles vigorously Take a bite of the sweet and juicy offal Staff: How does it taste? It’s delicious! It’s incredibly delicious! Staff) Do you come here often? No, it’s been about 20 years since I’ve been here. The regular customers here select miso-grilled udon and a side dish. Staff: Have you been coming here for a while? Yeah, I’m from around here. Staff: What’s your favorite thing about Kameyama Shokudo? The fact that they serve a variety of dishes like this. Like pickles and salads, for example. Staff) Do you always get bamboo shoots? I asked you that just now, didn’t I? Staff: I overheard that. The bamboo shoots that the regular customers are selling They also sell mochi My mochi with a pestle. This is super popular! The meat supplier is delivering the ordered items. Beef offal and kalbi Wow! What a feast! Transferring the piping hot, freshly made miso-grilled udon noodles to a small plate Soft kalbi,
slurping up the udon noodles soaked in miso Delicious food and drinks make for lively conversation Staff: What customers have left a lasting impression on you? An elderly couple. They said their son recommended this place because it’s delicious.
and they came here because he recommended it. and shed tears at the end. When they said, “It was delicious,”
I was really moved. We haven’t changed it since we started, we want to continue providing the same taste. It’s a family-run shop, so while cherishing that place. I hope to pursue new things. From mother to son, continuing to preserve local cuisine
“Kameyama Shokudo”!

店名　かめやま食堂
地図　https://maps.app.goo.gl/isywkyF86kXnGYhr9
住所　三重県亀山市小下町１４−３７

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うどんそば 東海 Udonsoba
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