デカ盛り鉄板味噌焼きホルモンうどん求めて全国から客が来る亀山ソウルフード大衆食堂の１日丨東海の大衆食堂３選

デカ盛り鉄板味噌焼きホルモンうどん求めて全国から客が来る亀山ソウルフード大衆食堂の１日丨東海の大衆食堂３選

What is this?!
Massive-portion iron plate gourmet dishes are flying off the shelves! Open 24 hours Kameyama City, Mie Prefecture
Kameyama Shokudo In search of the local specialty “Miso-grilled Udon”
Customers come from all over the country Wow! Looks super delicious! The secret miso sauce passed down through generations is addictive! Try it once and you’ll be hooked!
Fans flock from all over the country! Mom’s home cooking
A lineup of dishes brimming with love A nostalgic atmosphere and comforting flavors!
A Closer Look at a Long-Established Roadside Diner Koyoshimachi, Kameyama City, Mie Prefecture Established 1961
Kameyama Shokudo Open from 6 AM! Preserving the Showa-era atmosphere
A beloved diner-style eatery for over 60 years Certified as a 100-Year Food
A renowned restaurant famous for its local specialty “Kameyama Miso-Yaki Udon” Owner: Kim Uchida, 76 years old Third-generation Uchida Making miso sauce for miso-grilled udon noodles Add seasonings to two types of miso
and mix in chicken broth Make chicken broth Remove the chicken bones and combine the broth with miso. Skim off the scum. Remove the chicken carcass Add the chicken bone broth to the pot containing miso and other ingredients
and mix it together Place over heat and adjust seasoning Ground sesame seeds Cabbage Staff) Change the cutting method for each part? We use a mix of tender and tougher parts. Cooking rice Prepare up to 10 sho of rice per day Broth for simmered dishes Used for all kinds of things For my own meals, you know Eat breakfast. Had some coffee Staff) When did the third generation start working at the shop? Two years ago. My previous job was as a salaryman My mom and dad told me to be a salaryman I never quite found the right time to take over. The founder passed away five years ago
The first owner (the third-generation owner’s father) I asked my mother to take over Staff) What did you think when the third generation was going to take over? I was hesitant. I decided to quit while I still could. I was prepared for it I’m still anxious. Staff) What kind of person was your father? But my old man was stubborn and quiet not the type suited for business. Since my grandfather was an electrician the first generation converted it into a restaurant and carried on the business. Staff) Was it open 24 hours from the start? Yes, we were open 24 hours. Now it closes at 9 PM, though. Even so, working all day is pretty physically demanding, so Doing it for 24 hours straight I think my dad is amazing. The shop owner’s sister-in-law works there too. Besides miso-grilled udon,
a wide variety of single dishes are prepared. Onion Sardines and horse mackerel Sometimes we get treats like this. mackerel Making simmered mackerel Cooking sake Mirin Soy sauce Ginger Put the mackerel in the pot and simmer Braised mackerel Finished dishes are placed on dedicated shelves
so customers can freely take them Making rolled omelet Crack the eggs A frying pan used for over 60 years since the founding Mayonnaise Sugar Cooking sake Dashi This one too, this one too, I’ve been using for decades. Staff) It’s amazing, isn’t it? Staff) It really changes shape that much, huh? You can sense the shop owner’s care in using even old items. Pour in the beaten eggs and cook. Carefully use the frying pan steeped in history
and cook the dashimaki tamago. Staff) Have you been working here since your brother arrived? After my husband (the first generation) passed away,
he’s been helping out for about four years Rolled omelet Making simmered bamboo shoots Cut the boiled bamboo shoots Dashi Cooking sake Sugar Mirin Dashi soy sauce Add the chikuwa and it’s done Bracken Boil the bracken with seasoning Arrange the simmered bamboo shoots and bracken on a plate. Bamboo Shoots and Bracken Simmered in Soy Sauce Sausage Staff) How much is the single dish? We keep track of the price per dish. The price varies by dish. 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 Kitsune Udon 650 yen Tanjidon 700 yen
Tamagoyaki Set Meal 700 yen, Vegetable and Meat Stir-fry Set Meal 950 yen Ocha-zuke 500 yen, Miso Soup 180 yen
Draught Beer Medium 600 yen Large 850 yen Egg 100 yen Table condiments
Sauce, MSG, soy sauce, chili pepper, vinegar Parking lot: Approximately 15 vehicles 8:09
First customer of the day arrives Orders Oyakodon Add broth, onions, and chicken to the special pot and bring to a boil Once it comes to a boil, pour the beaten egg evenly over the surface. Serve over rice. Place the toppings Top with shredded nori to finish Oyakodon Regulars who visit every week
Conversation flows naturally about daily changes I’m borrowing a manga book right now, you see I’ll bring them back once I’m done reading. Staff) You come a few times a week, right? Yeah, I do. The ordered noodles are brought out. Staff) Have you been working with the noodle supplier for a long time? It’s been a long time, Hori Seimen. After all, their noodles are delicious. Next, the ordered vegetables are brought out. Store the delivered vegetables in the storage room. Make miso soup Daikon radish Shimeji mushrooms Dissolve the miso Grill the salmon Grilled salmon Thick fried tofu Making mackerel Tatsuta-age Season the mackerel and marinate it Coat with potato starch and fry Saba no Tatsuta-age 9:35
Regular customer arrives Fried egg~ (3rd generation) Fancy some fried eggs? Will you make them? (3rd generation) This customer wants it plain. Staff) You really know your regulars’ preferences. 3rd Generation) That’s right! Making fried eggs You can also reheat hot dishes in the microwave Bamboo Shoots and Bracken Fern Simmered in Soy Sauce Fried Egg Staff) Do you come here often? I come almost every day. 9:41
Two men enter the shop. They order Kameyama miso-grilled udon. First, choose the type of meat Next, select the number of udon noodles,
and whether you want garlic. Place the toppings in the dedicated 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 through, it’s done. Eat the meat coated in our special miso sauce The blissful moment of stuffing your cheeks with rice Staff) How does it taste? It’s delicious! Staff) First time at Kameyama Shokudo? First time here. The chewy noodles soaked in savory flavor are also exquisite Staff) How’s the flavor? Delicious! So delicious! How to Eat Miso-Grilled Udon A couple enters the restaurant Pork offal Pork Once steam rises, mix thoroughly
Once the meat is cooked through, it’s done! Slurp up the piping hot, chewy udon noodles. Biting into rice, then a bite of pickles for accent Take the noodles, then sprinkle on some chili pepper Add a spicy kick to the sweet and savory special miso sauce for a flavor change Followed by an order of small rice and an egg The ordered items arrive, and he prepares tamago kake gohan The gentle flavor of raw egg over rice
goes perfectly with the rich flavor of the miso-grilled udon! Tasting Pork Pork offal Placed at each seat
Place on the gas burner at each seat and light the flame Miso-grilled udon for two (pork, pork offal) ¥1,700 Impressive visuals
This excitement is part of the thrill The second-generation owner will specially prepare it for you until it’s ready Staff) Two servings of pork offal and pork, right? A mix, right! Staff) Do most people order the mixed meat selection? We recommend the mix to customers who are unsure. Customers choose from 8 meat options Staff) You’ve been doing this with your husband for nearly 50 years, haven’t you? Open 24 hours Dad worked nights and I worked days, so it was open 24 hours. The ingredients are cooked through and done! First, the carefully crafted udon noodles! The rich aroma of miso whets your appetite
A deliciousness you’ll crave Pork offal Pork Small rice 230 yen Then place the toppings on the rice and enjoy them together. The umami of the vegetables and meat pairs perfectly with the rice! Packed with volume! A hearty, satisfying
local specialty “Kameyama Miso-Yaki Udon” The youngest staff member arrives for work Staff) How many years have you been working here? About a year I applied through a regular job posting, so I’m not related to anyone there. Staff) I thought you all worked together in such a great relationship. Staff) Is it fun? Yes! Looks like fun, doesn’t it! This kid is the youngest one yet. Staff) About your daughter’s age? About the same age as my daughter. I’m very grateful to the staff It’s simply impossible for just my mother and me to run the shop I’m grateful to our employees
I want to keep going day by day Takeout Third generation) Just beer? You’re kidding me, lol Select an à la carte dish I’ll just stay right here I’ll just stay here The friendly banter with regulars
proof that Kameyama Shokudo has been loved for so long These two are also regulars who come once a week. Pork cutlet rice bowl Shopkeeper) You two always order the weird stuff. Tamagoyaki Set Meal Katsudon not on the menu Staff) Do you come here often? Once a week, I guess. I knew that already (Since you started coming) It’s been a full year, huh? Almost two years now. This (alcohol) is the goal, lol Staff) What do you like about Kameyama Shokudo? It’s cheap, right? It’s easygoing, you know. Staff) The landlady is homey too. Yeah! Staff) How’s the food? Delicious! Everything tastes great here! When you come here, you’ll gobble down the katsu don. I really do eat it. Make potato salad Ham Add mayonnaise and mix the ingredients together Lettuce Place in a bowl Potato salad Cut slits in the fish cake and stuff with potato salad Flour Chikuwa potato salad fritters 10:27
Two female regular customers arrive Staff) Do they come often? They used to come every day. Staff) You came every day, didn’t you? Every single day! Staff) Have you been coming here for a long time? Ten years? That’s nothing. Don’t ask someone with dementia that. It’s embarrassing. lol Staff) What do you like about Kameyama Shokudo? It’s homey! Friendly! It’s the best for us old folks. The owner and the boss aren’t stuck up either. Staff) What’s the reason you’ve been able to keep going for 60 years? It’s all about the trust with our customers! I want to make it a cozy, homey place. We want all kinds of elderly people to come They said it looked like a nursing home. Some people want it to be a place of relaxation “Long time no see, Uncle. How many years has it been? Were you still alive?” That kind of conversation is fun! We have customers visiting from Hokkaido to Kyushu We get to hear all kinds of stories. That’s the most fun! Sashimi Oyakodon Pork Cutlet Set Meal Staff) Do you come here often? No, this is my first time! We’re classmates! Me! This mom here and I’ve always wanted to come here The shop owner’s classmate visits for the first time. Nostalgic conversation flows. A customer in a suit Tomato slices Plenty of side dishes,
a healthy set meal is a luxury… A reservation call comes in Pickles Chikuwa and cucumber 11:22
A man and woman enter the store Ordered miso-flavored grilled udon Pork and offal mix
With garlic Worried I might not be able to finish it all
I’m worried I won’t be able to finish it all… Making a donburi for someone else Stir-fry the beef Add sugar and simmer Add onions and beef to the pot with broth. Pour in the beaten eggs. Oden
Miso soup and pickles included Staff) How’s the taste? It’s delicious! Staff) Do you come here often? First time. Staff) What made you decide to come? I was looking for a place to eat and heard this place was good. so we decided to come here. Ordered miso-grilled udon and rice bowls
and dig in heartily! Others’ Rice Bowl Cold Soba Not on the Menu Lunchtime arrives and the kitchen gets busy Meat udon Curry Rice (Large Portion) Eating Curry Rice 600 yen Curry Rice with Plenty of Onions and Pork
Old-fashioned curry rice 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 flavor? It’s delicious! Looks super delicious! Udon noodles Staff) How’s the taste? It’s delicious. It’s my first time here, but Staff) First time here, huh? Staff) Where are you from? From Nara Prefecture Add extra udon noodles The guys’ appetites won’t stop
Miso-grilled udon packed with the savory flavors of vegetables and meat! 12:26 Staff) How’s the taste? Delicious! 12:45
Two men also order miso-grilled udon Miso-flavored grilled udon noodles (beef and beef offal) Slurping noodles vigorously A bite of sweet, juicy offal Staff) How does it taste? Delicious! This is insanely delicious! Staff) Do you come here often? No, it’s been about 20 years for me. Regulars here usually order 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, you know Staff) Do you always get bamboo shoots? I’m asking you, aren’t I? Just now. lol Staff) I overheard that. Bamboo shoots supplied by a regular customer They also wholesale mochi My hand-pounded mochi This is crazy popular, you know The meat supplier delivers the ordered items. Beef offal and kalbi Yay! So fancy! Transferring piping hot, freshly made miso-grilled udon noodles to a small plate Soft kalbi,
Slurping up udon soaked in miso Delicious food and drinks spark lively conversation Staff) Any memorable customers? An elderly couple Their son recommended this place, saying it’s delicious.
and said their son recommended this place. Finally, she shed tears When they said, “It was delicious,”
I was really moved. We haven’t changed it since we started, we want to keep offering the same taste. Since it’s a shop where my mother is present While cherishing that place I hope to pursue new things From mother to son, continuing to protect the local cuisine
That was “Kameyama Shokudo”! I’ve been coming here since high school Definitely miso stew. It’s incredibly delicious. The noodles are chewy
and I like the thick parts. Kasugai City, Aichi Prefecture
17-minute walk southeast from JR Katsukawa Station Established in 1974
Hatsumiya Every morning, we knead our noodles
405 Offering the texture and flavor unique to freshly made noodles
Handmade udon noodle shop Second-generation owner Second Generation) Agodashi broth soaked in water since the day before We’ll heat it up later to extract the broth. Two types of horse mackerel and bonito We’ll use the broth from the flying fish and the soaking liquid from the shiitake mushrooms. Make the dough for miso-simmered udon. Using all-purpose flour and water How long has the Hatsumiya family been in business?
how long ago was that? Exactly 50 years! Wait a bit longer before grabbing it. Once it’s mixed and has a moderate firmness, it’s ready. Gradually,
it will start to become fibrous. It becomes this intricate look This is what gives it its firm texture. Step on it like this
to make it stronger This is the fiber I mentioned earlier. This builds strength through layering. Making udon dough For udon,
it’s all-purpose flour and salt water. The salt water is prepared here, Winter has a salinity of about 13. Summer is around 18 We change it depending on the season in between. Just like humans, they get a little lethargic in the summer.
Udon noodles So, make the salt a bit stronger. On rainy days, use less water. That’s how
We’re doing it with those two bottles Add saltwater How many servings of udon do you make per day?
do you make per day? On weekdays, probably around 200 servings. On weekends, it’s like 250 or 300. Stepping on the dough for simmered udon noodles The fiber that formed earlier crossed like this Then fold it again, Fold it and cross it again
to create a fabric with strong elasticity. Apply moderate force to the udon dough from various directions
to develop gluten We do this twice, though. Some places
do it one more time. You can’t just knead it and make it into a ball right away, you know
For udon, For simmered dishes, it’s water, so it’s not that hard, so it can be made into a ball right away. I’ll make this into a dumpling. This is the fiber I mentioned earlier. This is the process of removing the air. If you press down from above it gets hard, you see. You just shift the fibers a bit. Apply your weight while shifting slightly forward. This causes the fibers to shift
and it won’t harden. In our case we make the core a bit firmer
and the surface is softer The stew
Prepare enough stew for about 100 people Udon noodles
about 200 servings Use udon dough that’s been rested for a day This is for tomorrow. For udon, we let it rest for a day. For simmered dishes, since there’s no salt added, stewed dishes are used on the same day The simmered dish from earlier It’s been about 10 minutes I’ll knead this again. The original owner’s father
just returned from buying vegetables. You must be working hard since early morning. Does your father handle the purchasing? Right now, vegetable prices are extremely high. So we’re doing our best to places with good value
to get good products That’s how Time flies,
I’m making it work. Weighing freshly cut noodles per serving Kishimen 8:54 Make the broth Extracting broth from horse mackerel and bonito Skim off the scum Flying fish
Using flying fish from the Goto Islands, Nagasaki Prefecture Extracting flying fish broth Strain the flying fish broth Shiitake soaking liquid Flying fish broth
(Flying fish broth) Carefully skim off the scum Strain the broth Make red miso soup This is miso soup. Donburi sauce
Add dashi to soy sauce This is a rice bowl Granulated sugar Add the granulated sugar dissolved in broth
Donburi sauce complete Chill the broth for cold udon Cleaning the large pot Filling the pot with water to boil noodles Cook rice Using domestically grown rice About one to per weekend On weekdays, about 18 liters. This is karaage, right? Marinating and seasoning the chicken This is simmered and fried, right? The sweet fried tofu used in kitsune udon.
sweet fried tofu The proprietress silently preparing ingredients Onions Pumpkin Bell pepper Sweet potato Daikon radish Cabbage Green onion Boil the eggs Poke a small hole in the eggs before boiling Make the sweet bean paste filling for the temmusu rice balls Available only on weekends and holidays We’re serving tempura rice balls
This is the sweet bean paste filling. Peeling shrimp shells Pour oil into the tempura pot Make the tempura batter For tempura rice balls
524 Rice Shaping the tempura rice ball Wrapping shrimp tempura dipped in sweet bean paste
Wrap it in rice to form a barrel shape This is the side dish for the set meal. Tofu Add the broth and heat it up Arrange in small bowls Chicken Carrot Okra Garnish Zaru udon dipping sauce Pour the broth into the tokkuri Kaeshi for hot udon Preparing the miso stew Using a blend of three types of miso Cleaning the store Barley tea Boil noodles to match opening time In front of the shop
Parking for 3 cars East side of store
Parking for 3 cars Across from the store
9 parking spaces and bicycle parking West side of store (20m ahead)
7 parking spaces 5 tables, 4 counter seats Raised seating area
5 tables Business Hours
Morning: 11:00 AM – 3:00 PM
Afternoon: 5:00 PM – 9:00 PM
Regular Holiday: Thursday Pork Cutlet and Egg Set Meal 1350 yen
Special Miso Simmered Udon 1300 yen
(※Menu as of September 2024) Assorted Vegetable Udon 900 yen / Shrimp and Grated Radish 1000 yen Pork cutlet rice bowl 950 yen, Chicken and egg rice bowl 850 yen Owari Specialty Set
Nobunaga Set 1100 yen, Ieyasu Set 1300 yen Hida Beef Koro 1200 yen / Mizore Mochi 900 yen Zaru Udon & Marinated Tuna Rice Bowl Set 1200 yen Snacks
Miso Katsu 650 yen / Dote-ni 450 yen Every 20th to 24th of the month
Large Rice Fair Table Condiments
Chili powder, white sesame seeds, sauce The shopkeeper hangs out the noren curtain Customers who had been waiting for the shop to open enter. 11:00 Opening Five-Ingredient Udon and Tempura Boiling udon noodles in a large pot The noodles are done boiling Rinse the cooked noodles in cold water Make mixed vegetable udon Simmer chicken, green onions, and vegetables in broth Pour beaten egg into the broth Fluffy eggs
spreads through the broth Noodles chilled in cold water
in a piping hot pot Gomoku Udon The mixed vegetable udon I ordered is brought over. Make kishimen-koro Placing the fried cutlet on the plate Nobunaga Set Weekends and Holidays Limited to Ten Servings Per Day
Owari Specialty Set Miso Katsu, Tempura Rice Balls, Kishimen Noodles
A great value set packed with Nagoya’s delicious flavors Pour homemade broth
Garnished with grated daikon radish Arrange the freshly fried tempura Shrimp with grated daikon radish Two men enter the store Prepare miso stew Dissolve the miso into the broth Add freshly boiled handmade noodles and
simmer the ingredients thoroughly Miso-simmered set meal
with medium rice and pickles Miso-simmered set meal
(Medium Rice, Pickles) Here you go
Here’s your stew set meal I’ll take the lid off. Excuse me. Sorry to keep you waiting
Here’s your chicken tempura. Fluffy and voluminous
and sink your teeth into the chicken tempura. Chicken simmered in special miso sauce is also delicious Slippery noodles coated with plum and broth
A smooth texture and incredible flavor! The noodles are cooked to just the right firmness Yeah
These kishimen noodles are the same too. A group of four male customers enters the store Ordered Katsudon Set, Tempura Donburi Set, and Tempura Set Meal Katsu soaked in broth
sealed with egg Katsudon Set Special Sauce-Marinated
Served with freshly fried tempura Tempura Rice Bowl Set Tempura Set Meal Even for men with hearty appetites, it’s satisfyingly substantial
satisfying volume The crispy cutlet soaked in broth
and the fluffy, soft-boiled egg create a perfect match. One bite of rice after another
The chopsticks just keep going…! The chewy handmade noodles
delicious! Slurp down smooth udon noodles
and hearty rice bowls Making simmered udon noodles in miso broth Dissolve the miso for simmering into the broth Boil the udon noodles for the miso stew. The noodles for our special miso-simmered udon are 1. 5 servings The aroma of miso rising from the simmering pot
fills the entire kitchen Shrimp tempura, chicken, egg, shiitake mushrooms
scallions, fried tofu, fish cake simmered Ieyasu Set
(Tempura rice ball, Miso-glazed pork cutlet, Egg and miso simmered udon) Special Miso Simmered Udon Fried Rice Cake Topping Special Miso Simmered Udon + Fried Rice Cakes Making Kishimen (Large Portion) Heat the broth Boil the kishimen noodles Rinse noodles in cold water Boil the noodles after rinsing them in cold water Pour in piping hot broth Top with ingredients
Kishimen (large portion) complete Number 1, large noodles (large portion) Make Hida beef croquettes. Pouring rich broth Plate the sweetly simmered Hida beef Make a well in the center of the grated daikon
Drop a fresh egg yolk into the center Hida beef Please
Shrimp korokke and wild vegetable korokke Koro no Kishimen Wild vegetable grater Making beef patties Yes, it’s a beef patty. Making katsu curry Dissolve curry powder in broth Simmered fried tofu and beef
Curry with a rich, deep broth flavor Pork Cutlet Curry Udon Set Meal
(includes medium rice, side dish, and pickles) Curry Udon Set Meal Mizore Mochi Ieyasu Set
(Tendon rice ball, Miso-glazed pork cutlet, Egg and miso stewed udon) Bite into the piping hot miso katsu! Miso stew simmered in an earthenware pot
The aroma of well-simmered ingredients and miso whets the appetite The smooth texture of the wide kishimen noodles is irresistible Delicious! It’s just starting to get crowded. I’m glad I made it before it got crowded. I’m here on a business trip from Kanagawa. I just looked something up Yeah, that’s right.
I looked it up online I found it, so since I went to the trouble It’s delicious, isn’t it? 12:00 Zaru Tempura Rice Bowl Ieyasu Set Curry Udon Set Meal
(Fried Food, Small Side Dish, Medium Rice, Pickles) Two male customers enter the restaurant Ordered the Miso-simmered Set Meal and Katsudon Set The smooth texture of the noodles going down is delicious! Simmered in a bubbling earthenware pot
Slurping up the chewy noodles After the miso stew, white rice…
This is irresistible! Male customer arrives Bamboo basket udon The smooth texture of the noodles sliding down your throat
and savor the firm texture that grows with each bite Tantan Miso Stew Set Meal Mizore Mochi Shrimp and Grated Radish (Extra Noodles) Tempura Zaru While preserving the traditional flavor We strive to create menus that never grow stale
671 Tempura Udon Tantan Koro Zaru udon
Sorry to keep you waiting Zaru udon
Marinated Tuna Rice Bowl Set The mellow flavor of the broth and
and the chewy, firm thick noodles are exquisite. Each bite delivers
carefully crafted flavor is deeply satisfying. How does it taste? It’s delicious. Is there anything you like about the Hatsumi family?
anything in particular? Everything tastes delicious, and The noodles are chewy and
and thick How are Dad and Mom doing? Yes, they’re fine.
I’ll probably come back to eat again sometime. Thanks for the meal!
Young people offering a quick thank you Wrapped in a pleasant feeling of fullness
they pass through the curtain with smiles Making a pork cutlet sandwich Fry the pork cutlet until crispy
in a special donburi sauce Gently wrapped in egg
Katsu-toji complete Miso-simmered udon Enjoy a variety of udon dishes
Every menu item is deeply satisfying Do you come to Hatsumiya often? Quite often. I’ve been going there since high school Do you have any menu recommendations? Definitely the miso stew. And katsu-toji. It’s incredibly delicious. The owner is such a nice person He always chats with us Always greeting me The prices are low
and it’s easy to get to. Amidst the hectic rush with all staff mobilized
The original owner quietly supports the operation. Tantan Koro 14:00 A man enters the store No condiments
Medium rice here Enjoy the firm, chewy texture and
and savor the deep flavor of the broth simply. How does it taste? It’s super delicious! Change the water in the big pot. Grated yam and mini chicken and egg
We’ll go together Mini Oyakodon Grated Yam Mini Rice Bowl Set
(Tororo Koro + Mini Oyakodon) Zaru Kishimen Cleaning the stove during busy times
Always keep the kitchen clean Alright, that’s all for now Making miso-simmered udon noodles There are three types of miso. White miso, Hatcho miso, and bean miso. Also included are
Mirin and soy sauce After combining those
let it rest for about two weeks. About these barrels
We’ll set a few of these aside Repeat for two weeks Boil noodles for miso stew Simmer the ingredients in special miso Top with crispy fried shrimp tempura Miso Simmered Udon with Shrimp Tempura Topping 1050 yen The mellow flavor of the broth soaked into the ingredients
and the deep richness of the miso will whet your appetite. The chewy texture of the thick noodles
and the rich miso broth are a perfect match! Making Hida beef croquettes Hida beef from Takayama, Gifu Prefecture
Grade 5 meat quality used Simmered in our homemade sauce
simmered in a sweet and savory reduction Homemade sauce Hida beef Grated Daikon Radish Place the egg yolk on top of the grated radish Garnish with nori to complete Hida Beef Koro: 1200 yen Tender marbled Hida beef
Generously served in a luxurious bowl The rich flavor of the fat infuses the special broth
perfectly complements the chewy texture! The rich, melting yolk blends with the beef
with the refreshing grated radish adding a nice accent. Rich egg yolk and the sweet fat of Hida beef intertwine
filling your mouth with luxurious umami. Making a pork cutlet rice bowl Freshly fried, crispy pork cutlet
gently enveloped in silky-smooth beaten egg Large Katsudon (with red miso soup) 1050 yen Fluffy eggs envelop thick-cut pork cutlet
A truly satisfying volume! The rich, gentle sweetness of the creamy egg
fills your mouth A pork cutlet thoroughly infused with savory broth The rich savory flavor of the meat spreads in your mouth with every bite
The chopsticks carrying rice to my mouth just won’t stop…! There’s gluten in this,
in this, right? By kneading this it permeates throughout It gives it body. When rolling it out with a rolling pin make sure the width is consistent You have to do it with the same amount When it comes to handmade noodles, you know. This weighs about 2kg, you see. Like this, you see. Twisting it with my right hand Turn it counterclockwise, okay? This is how you temper the dough. This is roughly Do this about twice
766 Up to the upper part of the navel If there’s a hole When you’re stretching it
it gets thinner and tears Press this down firmly Shape it Leave it overnight Then flatten it out
and stretch it out. Once it dries, the surface inevitably
become crumbly so I keep it folded in a nylon bag
and fold it up in a nylon bag. Staff) Roughly how often should this be done? About every three hours or so. Leaving it for about three hours really does make a difference. the gluten
distributes well and tastes delicious. Stretching the udon dough Using a rolling pin, gradually roll out the dough
gradually Carefully fold the rolled dough
and cut it with a knife. Shake the cut noodles to remove excess flour Udon, kishimen, and simmered dishes have traditional Japanese elements so both adults and children can come. That’s the kind of place
I focused on that and started this. Our business is is impossible without my wife’s cooperation.
we couldn’t run a restaurant So getting along as a couple is a prerequisite, right? What’s the origin of the name for the Hatsumiya family’s shop? You see, I’m originally from the Goto Islands. I love the sea, you see. I was born and raised by the sea Because I love the sea. My name is Hatsu Including the sea Created a business name Hatsumiya As a house by the first sea
and we’re doing it I’m holding onto my feelings Your own life
It’s make or break A bowl made with dedication and warmth
It was a handmade udon shop beloved by the local community 400 people flock here daily!
Gifu Prefecture’s wildly popular katsu don! Our kishimen noodles
isn’t meant to be super firm. We want them to be soft and chewy We aimed for a texture with a springy feel to it. It was so highly recommended
we thought we should come try it once. Delicious! Handmade udon and rice bowls “Kadoasa”
Handmade Udon Rice Bowl “Kadoasa” Kishimen noodles crafted for smooth texture Looks delicious~ Yeah, it’s delicious! Kasamatsu Town, Hashima District, Gifu Prefecture
18-minute walk from Yanaizu Station Kakuasa
Renovated in December 2019 Second parking lot near the store Fourth-generation owner Mr. Kanamori (age 50) Preparing the wave-shaped fish cake I thought this was amazing, but when I tried it, surprisingly… I got the hang of it pretty quickly At first, the waves didn’t break cleanly all the way down. It just stops up top. I’ve been doing this for years, so it’s like this. It looks nice too. Third-generation owner (father of the fourth-generation owner) All three types of noodles are made by hand kneading While kneading, simultaneously stomp on the udon dough While stomping it it eases the pain in your lower back. Staff) How long has it been in business? Probably around 1975, I guess. Our family originally… my father’s father My grandfather’s uncle It’s like a noodle restaurant Apparently it used to be a place that served yakisoba and stuff They started the shop right after the war It’s been about 75 years now. We started out in a small shop
and here we are today. Slice the white onions thinly Then cut the white onion diagonally Chinese cabbage Homemade Hand-Rolled Noodles Parent and child working together at the noodle-making station Rolling out udon dough Staff) How old is your father? He’ll be 76 in November. Staff) That’s amazing. Staff) It’s pretty hard work, isn’t it? We’ve been doing it for years. I can’t just suddenly do it That’s tough, huh? Until about two years ago
Dad used to cook with us too It was tough. Making kishimen noodles Rolling it out to fill the noodle board (Kishimen noodles) have a soft yet chewy texture We pursue that texture by serving it cold only. We cut the kishimen noodles
with a steady rhythm. Kishimen noodles cut to uniform width
Truly masterful craftsmanship Making the broth Staff) What do you use for the broth? Mainly Muro dashi. Thick shavings Smoked bonito flakes, sardine flakes Finishing with powdered bonito flakes With that blend of four
is what we’re doing. Finishing with bonito flakes Skim off the scum Pour the broth into the stockpot and strain it Filtered white dashi In another broth pot
Make the main udon broth using “Kakuasa” Before straining the broth, add two types of soy sauce and
and granulated sugar to season it. After straining the broth Actually, you add a seasoning base or soy sauce, but For some reason, since way back, we’ve always used it before straining the broth. we’ve always added the soy sauce They’ve been doing it this way
we’ve always done it this way Filtering the broth first really changes the flavor. So it’s hard to describe. It used to be a much darker sauce I wanted to make it a bit more refined. But I also didn’t want it to feel too un-us-like. I’ve been trying to strike a good balance lately I’ve been doing it this way for about 10 years I adjust the soy sauce ratio depending on the season
to keep it consistent. We received a gift. The fourth-generation proprietress (the owner’s wife) Employee Mr. Hanawa (21 years old) Staff) How long have you been working? Including my part-time job, this is my sixth year. Staff) You’re a veteran. Oh no, no, no, not at all~ Drawn to the charm of completely handmade udon, I ended up getting a job there. The owner also holds high hopes for him, calling him “a rare talent in this day and age.”
and has high hopes for him. The third-generation proprietress (mother of the fourth-generation proprietor) Shrimp The shell is quite tough
and hard to peel. Drain the fried food of excess oil Add soy sauce to the udon broth Granulated sugar This is a sweet fried topping for udon noodles. Kitsune udon stays this size Gifu Prefecture Mino Kento Pork Loin Pork cutlet for katsu-don Pork cutlet for set meals, etc. Making chashu pork Granulated sugar Eggplant Bell pepper Pickles Onion Grate daikon radish Clean thoroughly, every corner Miso-simmered udon 935 yen
Nabeyaki Udon 990 yen Kitsune Udon 770 yen
Koro Udon 650 yen Donburi and Udon Set
Chicken and Egg Rice Bowl with Udon 1100 yen
Pork Cutlet Rice Bowl and Udon 1320 yen Chinese Noodles 715 yen
Miso Katsu Set Meal 1430 yen Chicken Wings 605 yen / Dote-ni Stew 605 yen Table condiments
Pepper, Sansho pepper, Ichimi chili pepper Regular holiday
Third Tuesday of the month, every Wednesday Business Hours
11:00 AM – 3:00 PM (Last order 2:45 PM)
5:00 PM to 9:00 PM (Last order 8:45 PM) Donburi and Udon Set
Order of Oyakodon and Udon Another order came in
Work proceeds simultaneously Thickened Udon Soup Chicken and Egg Miso Simmered Udon Chicken Add onion and fish cake Pour beaten egg into the broth
Wait for it to cook through Top with fluffy eggs to finish Donburi and udon set
Chicken and egg rice bowl and udon Mini Katsudon Tempura rice bowl Limited-time item: Shizuoka Prefecture Lemonade ver.
Order received. Boiling kishimen noodles. “Lemonade,” a variety widely cultivated in Shizuoka Prefecture
A sweet and sour citrus fruit resembling a lemon in appearance Its flavor combines just the right amount of tartness and sweetness
Characterized by a texture where the pulp bursts in your mouth The kishimen noodles are cooked
and rinsed in cold water. Our kishimen noodles We don’t want them to be rock-hard I want it to be fluffy and chewy. We aimed for a texture with a springy bounce to it. Pour over chilled homemade dashi broth Slice the lemon Lemonade garnished around the rim Limited-time item: Shizuoka Prefecture Lemonade ver. Domestic Peach Kashiwa Tempura Lemonade and chicken tempura Looks delicious~ Yeah, it’s delicious! You really should try it! First, savor the broth. Nodding repeatedly, savoring the flavor Delicious Tempura Set Meal (with red miso soup) Quickly slice the fried pork cutlet
and place it in the rice bowl Top with ingredients simmered in donburi sauce Pour beaten egg into the donburi sauce pot Katsudon: fluffy eggs placed atop pork cutlet Tamagodon (with red miso soup) Nabeyaki Udon 11:45
A group of four arrives Mini Katsudon Morning-marinated chashu Making Chinese-style noodles White dashi, right? The blended broth I made this morning using mackerel as the base. I’m adding white dashi to the chicken broth. Add bamboo shoots, chashu pork, fish cake, and green onions
Top with these to complete the “Chinese-style noodles” Shrimp and grated radish soba Staff) How’s the flavor? It’s delicious. Mountain vegetable udon Shrimp and Grated Radish Soba Noodles 12:01
Lunchtime. Customers keep coming in one after another. A group of three enters the shop Two men
Order limited-time items Limited-time items
Mizore Katsu Udon Limited-time offer
Dried Sardine Cold Kishimen Noodles Toppings for Iriko Hiyakake Kishimen
Domestic Chicken Tempura Staff) What would you like to order? Iriko Hiyakake Kishimen Peach and Kashiwa Tempura Topping It’s cold and delicious! 12:14
She handles the orders efficiently. Tempura rice bowl (with egg sauce) Pork Cutlet Rice Bowl (Large Portion) (with Red Miso Soup)
¥1150 Fluffy soft-boiled egg and
delicious Mino Kenton pork loin cutlet from Gifu Prefecture… The rich flavor of the red miso soup is delightful… Sprinkle on a dash of spice
for a nice spicy kick! Mr. Hanawa uses the quieter hours during lunch service
to practice making kishimen noodles. We look forward to seeing this young artisan’s further growth. The menu, which combines both taste and visual beauty,
are captivating more and more people For many years, it has been cherished by the local community.
“Handmade Udon and Rice Bowl Shop Kakuasa.”

0:00　亀山）かめやま食堂
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住所　三重県亀山市小下町１４−３７
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40:59　春日井）初海家
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住所　愛知県春日井市小野町６丁目２−３
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1:20:28　羽島）角浅
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住所　岐阜県羽島郡笠松町田代８２０−１
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うどんそば 東海 Udonsoba
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