超絶焼きそばラッシュ！圧巻のコテ捌きで大量注文を一気に捌く専門店がスゴい

超絶焼きそばラッシュ！圧巻のコテ捌きで大量注文を一気に捌く専門店がスゴい

Fukuoka City, Minami Ward, Fukuoka
Prefecture Yakisoba Specialty Shop
“Basokiya Nanokawa Main Store” Delicious yakisoba made by grilling
freshly boiled noodles until crispy on
both sides! Addictive secret sauce. It’s because we grill them, right? They get those crispy char marks. Evolved from Hita yakisoba, the one and
only “Hakata-style noodle yakisoba.” Crispy and delicious. 10-minute walk east from Hirao Station,
Minami Ward, Fukuoka City, Fukuoka
Prefecture . Hakata yakisoba specialty shop “Basokiya
Nanokawa Main Store” 8:00 AM: Owner Mr. Yamanaka arrives for
work . Owner: Customers mostly start coming
around 11:00 AM . Due to COVID , we decided to open a bit earlier in the
morning . We started closing earlier at night, so we compensate by opening earlier in the morning. Now, we close at 1:00 AM. Last orders at 1:00
AM , closing at 1:30 AM. We add green onions and white onions to
the yakisoba. We put scallions in the yakisoba. White scallions have a stronger aroma, so we use them for flavor . For toppings like yakisoba we use green scallions and white scallions
in a 3:1 ratio to add that green color . We use quite a lot of scallions . Nearly
6kg a day . Staff) When did you start working at the
shop ? Around 21, I think. I’m 34 now, so it’s been 14 years. Red pickled ginger, miso soup. Staff) I noticed the shop feels incredibly
clean . Do you consciously focus on that? Since we have a lot of male staff, we got scolded a lot by the boss in the
beginning . Honestly , I don’t think we’ve got it down
perfectly even now . For cleaning the shop , we decided last year to do it every day. We want to show that we pay attention to
even the hard-to-see spots . Preparing for opening, I’ve become conscious of it myself . I catch myself checking , “Is this spot
okay? ” 00 Open: Noodle Yakisoba 730 yen , Green Onion &
Egg Yakisoba 850 yen , Stamina Yakisoba 930 yen , Red Fuji
Yakisoba 950 yen , Stick Gyoza (8 pieces) 480 yen , Pork with
Ponzu 450 yen, Roasted Edamame 380 yen, Egg-Topped Pork
Kimchi 580 yen . Counter Seats , Table Seats . Table
Condiments : Red Pickled Ginger, raw egg
soy sauce, special sauce, spicy cod roe,
special furikake seasoning, Basokiya special pepper. I’m planning to make yakisoba bread . I make about 10 every morning and sell them at the storefront. They’re pretty popular, selling around 500 ~ 600 pieces a month. The paper bag for the yakisoba bread was
designed by a friend. Since the concept is handmade—for gyoza, yakisoba, and even T-shirts—our president is particular about
everything being handmade . I hope you notice that too . Buns: We insist on handmade for all products . Special mayonnaise : This is our signature mayo. It’s a bit unique because it contains chopped so it has a slightly crunchy texture . Compared to mayos with strong acidity ,
ours leans more towards sweetness. It pairs incredibly well with the bread. We didn’t want to overshadow our bread’s
quality, so we avoided selling mayonnaise toppings
in-store because the mayo might overpower
it. We spent a long time developing a mayonnaise that complements
both the bread and the yakisoba . We’ve
been developing them for a long time , and finally, we’ve succeeded . With this mayonnaise, we can serve it in the shop without the
yakisoba being overpowered. It creates a unique, interesting texture
that’s delicious . They complement each other perfectly. Homemade thick noodles blended with whole
wheat flour . Boil the noodles . Pork. Drain lightly and transfer to the griddle. Immediately flatten the noodles with a
spatula. Cook the noodles until crispy and golden
brown. Lard . Green onions, bean sprouts, yakisoba sauce. If you touch it too much, it’ll break
apart. The golden-brown noodles look so
appetizing… Secret special sauce. Mix everything together so the sauce coats
everything evenly. Pile the yakisoba onto the bun. Red pickled ginger. Yakisoba bread: 400 yen . The yakisoba bread contains half the
usual amount of yakisoba. Square gyoza wrappers. Since the wrappers are also handmade, we first sort the good ones from the bad
ones. To make them easier to roll . Staff) Is there any particularこだわり or
characteristic about the yakisoba noodles
? We use a wheat flour called Ginmugi. It’s an original brand, so we use that brand. It’s called Ginmugi
Seimen, a noodle factory that also has an eat-in
space . They make Chinese noodles , soba, zaru
soba. The noodles and wrappers are made there. We fill them with gyoza ingredients and
roll them up. Since they’re called “stick gyoza,”
they’re shaped like sticks. The wrappers are originally square, so we fold the top and bottom to seal both
ends . While we do make yakisoba, Since we’re a
specialty gyoza shop , we wanted to offer unique gyoza as
specialists . We make yakisoba for delivery . Its three textures are “crispy, crunchy,
and chewy.” We plate it in takeout containers with a raw egg and red pickled ginger. Yes! Please! Our original seasoning, a condiment
specialized in “spiciness,” “umami,” and “sweetness,”
These seasonings are specially balanced
for yakisoba and pair perfectly . Our noodles use whole wheat flour, which is incredibly
nutritious . Offering healthy yakisoba is one of our selling points, so we hope you enjoy that aspect too . The rice is done cooking. For the lunch set rice balls, we want to
serve them warm , so we make them right before customers
arrive. Please choose one or two rice balls. One rice ball, please . Yes! Thank you. An order for Lunch Set A came in. Noodle Yakisoba A Lunch Set 790 yen. One customer arrived . Large portion of noodle yakisoba. Preparing eight servings including
delivery orders. The addictive “Addictive Sauce.” Toss everything together in one go . Large portion of noodle yakisoba, 990 yen . They devour it quickly, leaving nothing
behind. Large portion of stamina yakisoba . Topped
with special mayonnaise, special garlic
sauce, and extra meat. Noodle Yakisoba A Lunch Set, 790 yen . Comes with a rice ball and miso soup. A
satisfying lunch set. Something like a lunch set . Staff) What I like about the shop, or
rather, why I keep coming back, is that it’s affordable and down-to-earth. The bustling shop . Two guys in work clothes come in. They order the C Volume Set Meal with the
Akafuji Bowl and miso soup. A large order comes in . Additive-free , morning-picked “Black
Bean Sprouts”. Making yakisoba for 13 people. Akafuji Donburi. Set miso soup. Large portion yakisoba noodles . C Volume
Set Meal . Second time. C Set Menu . Lunch set and the simplest yakisoba
noodles. Crispy and delicious. Excuse me for interrupting. I eat yakisoba often. I’ve been here many times too . Because it’s grilled, right? It gets those crispy char marks,
right ? Delicious. How much bean sprouts do you use per day? About 50-60kg? Sometimes up to 80kg. 80kg to 100kg. Green onions , raw egg. Green onion and egg yakisoba large
portion. A Lunch Set 1170 yen. The yolk and generous green onions mix
with the savory yakisoba… delicious! The noodles are crispy and chewy , and the
texture of the bean sprouts and green
onions is perfect. The set comes with miso soup and a rice ball
topped with Basokiya’s special furikake. We steam-fry the stick dumplings for 5
minutes . Sesame oil, vinegar soy sauce . 4 stick dumplings for 270 yen . The dough, filling, and sauce are all
meticulously homemade. Enjoy the crispy texture of these stick
gyoza. Savor them with mentaiko chili
pepper . The culmination of passion, effort, and
years of trial and error . Be sure to try
Basokiya’s signature masterpiece! Wakamiya-cho, Hita City, Oita Prefecture.
12-minute walk south from Hita Station. Founded 1957 . Sōfuren Main Store The originator of “Hita Yakisoba” . 9: Employees arrive. Spacious open kitchen. We follow the morning prep closely. Chicken bones for soup stock. We start early with a large number of
staff . Careful cleaning, including wiping
down surfaces. Cooking rice . Quality-focused bean sprouts . Set salad. The salad included with the yakisoba set. The base sauce just added is the foundation for the ramen flavor. Then we gradually add seasonings . We serve it to customers as tonkotsu
soup . Takana. With about 40 stores nationwide . Yakisoba Seasonal adjustments to moisture content
in our signature homemade noodles. Characteristically made to an easy-to-eat
length and thickness . Machine-pressed for firmness, achieving a crispy exterior and chewy
interior when cooked . Staff: What was that you were mixing
just now? It’s the sauce. I have no idea what’s in it. Only the
president’s wife knows. It has a hint of soy sauce … It’s tricky, haha. Only the president’s wife and his two
daughters know the sauce recipe . The umami-rich “Mochi Pork” includes loin,
cut into cubes. Mostly parts from the neck down are used . It includes tenderloin, loin, belly, and
thigh . Rice is cooked. Remove bones from chicken wings . Morning meeting. We aim to deliver loving service at fair
prices and build a loving society with our
customers. That’s all, please. Table seating, Tatami seating , Counter seating . Opening soon . Table condiments : Chili powder, Chili
oil, pepper, sauce, pickled red ginger. Business Hours : 11:00 AM – 9:30 PM Yakisoba: ¥1, 050 Special Yakisoba: ¥1, 930 Vegetarian Yakisoba: ¥1, 380 Sōfuren
Yakisoba Set: ¥1,45 0 Yakisoba Dim Sum Set: ¥1,380 (Choose 3
items from Dim Sum A, B, C) Yakisoba Toppings Raw Egg 80 yen, Fried
Egg 150 yen Yakisoba Toppings Mayo 100 yen, Shiso 200
yen Ramen 760 yen Ramen Dim Sum Set 1035 yen Chashu Noodles 980 yen Mini Gyoza (8
pieces) 450 yen Fried Rice (with soup) ¥815 Tianjin Rice
¥815 Karaage ¥1035 Shrimp Chili ¥1200 Sweet and Sour Pork ¥1200 Squid Chili
¥1200 4 Types of Soup (Each ¥100) Chinese Lunch Set ¥1200 Free Mini Rice
Service (Weekdays Only) Two customers arrived right when we
opened. They ordered yakisoba with a raw egg. Two yakisoba orders. One with egg, please. Staff: Raw egg, is that okay? Yes! Lard in the small indentation on the
griddle. First , stir-fry the mochi pork . Add more lard. Drain the boiled fresh noodles. Transfer noodles to the griddle. Using a specially shaped spatula, fry the
noodles until crispy and well-done. Prepare two griddles . Create a nice crispy char. Bean sprouts, green onions Only two kinds
of vegetables Season with salt and pepper. Stir-fry further with secret sauce. Combine the crispy yakisoba, fresh
vegetables, sticky pork, and secret sauce
come together Stir-fry thoroughly over high heat then
transfer to a piping hot iron plate . Raw egg. Yakisoba 1050 yen . Raw egg topping 80
yen. Sorry to keep you waiting. Regular yakisoba with raw egg for this customer.
Be careful with the iron plate , okay?
Regular yakisoba, right ? Alright. Delicious! When I come here, this is the only choice . This is the only yakisoba
worth having . When I go elsewhere, isn’t it that slippery , gooey kind? It feels unbelievable. I keep eating without stopping my
chopsticks. Clean plate! Customer: Three large yakisoba. We have a small rice service until 2 PM .
How about it? Customer) One. So three large portions and one small
rice, right? Three large, one regular. Making four servings at once. Preparing the complimentary small rice . Four servings of yakisoba . Coating everything evenly with sauce.
Frying it all at once. The skilled hands of a seasoned yakisoba
chef shine . Your concept of yakisoba will change
completely!
Yakisoba packed with passion from Sōfuren. Large Yakisoba. Sorry to keep you waiting . Here’s your
large yakisoba! Be careful, the griddle is hot! Generously sprinkle pepper. Savor the crispy yakisoba noodles and the
crunchy texture of bean sprouts . Sōfuren is the most famous . In Oita, they have tons of branches, right? They’re
in Fukuoka too. Extra-large yakisoba . Extra-large yakisoba, rice, gyoza . Pile on the red ginger over the piping
hot yakisoba. Savor the yakisoba with its golden-brown
sear marks . Lift the complimentary rice to your
mouth… Add red ginger for accent . Eat with
abandon… Reluctantly finish the large portion . Order for yakisoba topped with raw egg
goes through . Measure the sauce precisely. Bean sprouts, green onions . Finally, top with raw egg . Delicious! Salad set with raw egg topping . Staff: “Raw egg every time ? ” ” I always get it lol. ” I just stir it all together. It’s pretty crispy, and
the noodles, you see , the sweetness of the egg and this
crispiness match perfectly with the sauce
and it’s delicious . Yakisoba , rice. Lunch says rice is complimentary, so I guess I like it crispy . 11:30 . The shop starts to get busy . Oita locals’ lunch is yakisoba. Since it’s yakisoba packed
with bean sprouts, we aim to cook it carefully over high heat
, so the bean sprouts don’t lose their
moisture, or rather , so the noodles don’t
get slimy . Staff) Maximum capacity ? Six people. We can cook up to six servings at once.
Carefully prepared yakisoba. An open kitchen brimming with live energy.
Artisanal skill is the ultimate seasoning . Includes a raw egg. Be careful, it’s hot! Yakisoba. Delicious. Rice. Yakisoba topped with a fried egg. The fried egg topping. After evenly coating it with our original
sauce, using skilled spatula work to avoid
damaging the bean sprouts or noodles,
Cooked all at once. Fluffy presentation. Attention to every
detail . Large serving of yakisoba. Topped with a
fried egg. Enjoy the yolk mixed into the noodles. Mmm! This is their best yakisoba. I absolutely love it ! Topping it with a fried egg is the best! Mmm! It’s delicious no matter how many times I
eat it. Thank you so much. I’m completely full now . Oita Prefecture, Hita City’s soul food :
“Hita Yakisoba” Staff: How many servings is this? This is four servings. A customer who ordered a large yakisoba
and regular yakisoba. Generously sprinkling pepper . Staff: You put quite a bit of pepper on
it, didn’t you? I add it myself . I always come here when I visit Hita . This crispiness is great, right? Is it because of the iron plate? I think the method might be a bit
different. I heard only a very few people know the
sauce recipe . President’s Wife) My daughter, my
daughter, and me. President’s Wife) I finally taught my
younger daughter recently . President’s Wife) When COVID was
spreading, if we got it, we’d be done for,
right ? I taught my daughter who lives in Kyoto
too . She came on the first bullet train
in the morning, made it, and left right
away . Without meeting anyone . No matter
how busy you are , you and your daughter? We do it . Even late at night . What kind of sauce flavor is it? It’s not sour. Well, please try it . The special sauce with its deep,
addictive flavor is a secret recipe passed
down since the founding, made by
continuously replenishing it . Fresh tomatoes are aged before use,
resulting in a refreshing, light finish . A man transferred from Kagoshima : It’s delicious, hot . Overall, it’s delicious. The bean sprouts mix well with the noodles
and taste great. It’s completely different . Making the Chinese lunch : Egg, scallions . Only the main restaurant serves Chinese
dishes. Sweet and sour pork sauce. Blanch the vegetables. Drain the oil thoroughly. Thicken with potato starch . Chinese lunch set: ¥1,200. Banquet halls are also available on
another floor. This is a banquet hall, right? On busy days like Saturdays or Sundays ,
we open this area too. It’s a shame to make them wait in line .
It’s cold . Staff: Are banquets quite popular? Yeah. All-you-can-drink for 4,500 yen. I originally worked at a Chinese
restaurant, so basically it’s Chinese cuisine. Making fried rice . Egg, ham, onion. Add rice and stir-fry with the
ingredients. Adjust the flavor with seasonings. Add green onions. Taste test. Fried rice 815 yen. Comes with soup . Any popular or recommended menu items? Well, the menu is this, right? For single items, I recommend …
(Yakisoba) For toppings, my personal favorite is shiso—just a quick sprinkle of green shiso
on top . Eggs and sunny-side up are popular too—that’s a big one. Some people ask for it well-done , or to
cook both sides thoroughly . Others want it run ny, not cooked much . It varies, but we cook it to your preference when you
order . We started out with ramen . Hita is a super competitive ramen market—there were a lot of ramen shops. So, as another menu item, the previous owner came up with yakisoba . Now, in Hita, yakisoba has become
popular . All the ramen shops started doing it. The ramen is delicious too . Unlike Kurume ramen , it’s not greasy or heavy; it’s light and
refreshing . Making the ramen: Combine a light pork bone broth with the
tare . Drain the noodles. Straighten the noodle strands. Add a boiled egg , three slices of chashu , menma, wakame, red ginger, green onions
as toppings, and it’s done. Two bowls of ramen, please! Sōfuren (meaning “a wife’s longing for her
husband”) Basically, the philosophy is that it should be run by a married couple.
That’s the principle . Couldn’t it be done by one person? No, it couldn’t . A single person couldn’t do it. Times have changed now, so there are franchises and various other
ways of operating. So, people train here while looking for a
wife . Everyone graduates from school, right ? High school , then three or 4 years, get
married, and move out . Everyone running the current branches did that . The bean sprouts are
distinctive. The ones sold in supermarkets are mung bean sprouts, but at Sōfuren, we use black bean sprouts called Black
Mappé . Their umami blends perfectly with the
sauce, making it delicious. Since they’re living things, they vary in thickness . The cook adjusts the frying method
slightly depending on their condition . Two women from Fukuoka brought their friends to try Souburen’s
yakisoba . “It’s crispy and delicious ! We came from Fukuoka—it’s only about an
hour away .” Staff: ” Did you come specifically for this
today? ” ” Yes, haha ! We said , ‘It’s
delicious, let’s go !'” Warming the bowl, making ramen. Ramen 760 yen. Comes with 3 slices of chashu. A luxurious
ramen packed with toppings. Thin noodles that pair perfectly with the
pork bone broth . A light, unassuming pork bone broth . A
gentle , comforting flavor that warms you
up… Fried Rice (with soup) 815 yen. Moist fried rice packed with egg . Large Yakisoba 1350 yen . Fried egg
topping 150 yen. Sōfuren’s signature menu . The origin of
Hita Yakisoba . The classic fried egg topping. Crispy outside, chewy inside . The elastic
homemade noodles coated in sauce are
delicious. Red pickled ginger complements the
yakisoba . Skilled technique and carefully selected
ingredients are the key to the flavor.
Enjoy “Sōfuren’s Yakisoba”! Our large yakisoba is flying off the
shelves!
Hita Yakisoba from Oita Prefecture Customers flock from all over Japan
seeking its flavor . We go behind the
scenes with the hardworking parent-child
duo creating this incredibly delicious
dish! Kameyama-cho, Hita City , Oita Prefecture
10-minute walk west from Hita Station Oita Prefecture’s proud B-grade gourmet
“Hita Yakisoba” Hita’s renowned restaurant
“Ramen Yakisoba Sankyu” I think I woke up around 7 . In summer I get up around 6. This is my everyday wear. I have a few of these. About two black ones and three white ones. I do sports. I wear this to competitions . What do you do? Weightlifting. Not that strong though lol. I just like it. My jerk is around 70kg. If I practice a bit more , I think I can
get to 75kg . About 4 or 5 years ago? This was around age 36 when I started . (Running a restaurant) since I was 21, I
think. During winter break, right before New
Year’s… I was made to help out since elementary
school . This area was a drinking district back
then. On Saturdays, I’d work until around 2 AM. By upper elementary school , I was staying up until 2 AM . My parents worked me like a dog, haha. I guess I just liked it, you know? The food business. When someone said, “This is delicious ,”
it made me incredibly happy . And being able to chat with customers … The boss’s mom is over 80 . 81. She’ll be 82 in January . How many years in the ramen biz? I started working at a ramen shop before I
was 20. That’d be 62 or 63 years now . Kitchen prep starts. Pickled ginger. Onions from Asakura , we’re particular
about the quality. Wash the onions. Onions for yakisoba. Onions for ramen. Yakisoba ones big . Ramen ones small. Your eyes hurt, huh? Cover them and put them in the fridge . Preparing to open. We fit 16 people when full, but if only two seats are open over here
and the next customers are just two people , we have to seat them
together. Weekends are pretty busy . Around lunchtime, people
wait for us . Unlike events , a restaurant can’t keep running if there
aren’t empty seats inside . Waiting list. No odle making . We have a machine to firm up
the noodle dough . We get that from Nagasaki. and water. In winter , it takes longer to knead compared to
summer , maybe 30 to 40 minutes . Lubricate the noodle machine. My parents used this method , so I wonder how other noodle makers do it
—depending on machine size and shape. This machine was made in 1980 , weighs about 4. 5kg. Cut the noodles. This is yakisoba. Right hand yakisoba, left hand ramen. The thickness is more than double, I
think. Yakisoba , ramen . It’s a Hita characteristic that you can eat yakisoba at ramen shops.
That’s kind of interesting, isn’t it? Hita has that culture. Ever since I can remember , ramen shop menus have been like a
two-pronged approach: yakisoba and ramen . Between ramen and yakisoba, which
sells better? Back in the day, it was ramen . But now, yakisoba is about 80%, I’d say. 80% yakisoba, 20% ramen . Cooking rice. If you use tap water, it smells like
chlorine . So now we have a water purifier to remove
the chlorine. Actually, Hita’s water is
good . Hita Tenryo Water is probably the best,
though. The interior feels seasoned but clean. Tatami seating. Counter seats. No smoking inside . Cold water is
self-service. Sauce, soy sauce, pepper, chili powder , garlic. The boiled eggs for ramen … they’re wet now, aren’t they ? Better to air them out a bit. Usually it’s a big basket, but I have some I cut yesterday, so just a little today . It’s been seven or eight years since she
passed. She was a good person . Kind. She used to dye all my gray hair for me . Staff: How’s the son who took over? He’s great, a big help , kind. I have two boys myself,
both kind too . A big help . Lard. Takuan pickles. Parking available . 11: 00 Open Yakisoba 830 yen Large Yakisoba 1030 yen Yakisoba with Raw Egg 900 yen Yakisoba
comes with ramen soup Ramen 650 yen Miso Chashu Ramen 1000 yen Miso Ramen 800 yen Rice 160 yen Two customers (one man, one woman) arrive Large Yakisoba, Large portion yakisoba
with raw egg. Boil noodles . Pork. Drain boiled noodles . Transfer to
griddle. Fry noodles until crispy . Lard. Crispy noodles look appetizing… Salt and pepper. Yakisoba sauce. Mix well to coat everything . Bean sprouts, green onions. Prepare two large plates. Raw egg. Large Yakisoba 1030 yen. Large Yakisoba
with Raw Egg 1100 yen. Wow! Amazing! Two women visiting from Fukuoka. Found this place online by chance . It
looked amazing so we came . Staff: Isn’t the large portion quite a
lot? It was, but it was so delicious we could finish it . It was delicious! Two women visit . Yakisoba with raw egg . Staff: What did you order today? Yakisoba with raw egg . “Eat it, it’s delicious!” But it really
is delicious. We come about 2 or 3 times a year, maybe
twice . Last time we had ramen, so we split the ramen and yakisoba . Today it’s yakisoba. Yakisoba set with ramen soup. Yakisoba with raw egg 900 yen . Why is it so delicious? lol The slightly seared parts , the firm bits and the soft bits … We just keep eating silently! Finished it all clean! Thank you for the meal! One female customer arrived . Bean sprout ramen. Dipping sauce . Bean
sprouts. Salt and pepper . Quickly stir-fry. Boil the noodles. Pork bone broth . Drain the noodles and put them in the
bowl . Arrange the noodles. Nori, green onions. Top with the stir-fried bean sprouts . Add chashu and egg to finish. Bean sprout ramen . Staff) What size is that? Large portion. I come often . About once a month now, I guess. It’s delicious. The sauce ratio and such varies by shop, but this one is definitely my favorite. Chashu Ramen Large Portion. Lavishly topped with 8 slices of chashu. Top with an egg in the center to complete. Generously sprinkle with pepper. Cook quickly to prevent burning. Carefully plate it. Owner) The bowl is hot, so be careful! Measure the sauce precisely. 11:52. Ramen’s ready. Delicious! I live in Hita. Today’s crowd is on the lighter side . It’s usually crazy. The line stretches
out forever. Weekends are insane, right? Worth the wait to eat here. It’s delicious
. If I had to say, at Sankyu, the noodles are well-seared and have a solid flavor, but it’s not overwhelmingly rich. It’s the kind of deliciousness that leaves
you wanting more . Four yakisoba, please. Ordered yakisoba and yakisoba with a raw
egg . Preparing six orders. Owner) The yakisoba comes with ramen soup. Let’s eat! Biting into piping hot yakisoba… Delicious… So tasty . It’s like burnt bits, isn’t it? Crispy yakisoba. I couldn’t stop eating with my chopsticks
. Cleaned my plate. Staff) It’s busy, isn’t it? It stays crowded until around 3
PM. We get a lot of people from outside the
prefecture. They wait patiently. City folks don’t wait . They say “I’ll come back” because it’s close. 12:32 PM. The 16-seat shop is packed . Staff) When did the shop start? May 1970. We treasure our customers. This is where I grew up. Since it’s like
my castle running my own shop, I need to use this as a base and reach out
beyond. When there are events, I go to promote whenever I can. Getting people to come eat here in Hita is
probably best. We want people to know , “Hita has a
yakisoba culture!” and hear them say, ” It was delicious ! I’ll definitely come
back to eat again!” That’s the kind of shop I want to build. A man from Kurume “I tried a few places around here, but this one’s really tasty. The flavor is
great. ” Raw egg, kimchi. Two regular customers: “Today I’m having my own original, my special
chashu noodles base topped with kimchi and
a raw egg . I’d add garlic too, but I’m working. It’s delicious. I come about four times a week . (Workplace) It’s close. Staff) What do you like about the shop? The taste. It’s like an old-fashioned flavor. I don’t know what it was like back then ,
but it’s a flavor I like. When I say “the usual,” they make this for
me lol. I order it so much they remember me. Hita Yakisoba Kashiwaran-dō. All the yakisoba shops in Hita gathered
together After the local Hita shop, Mizutani Naikai
Shōten, came , they gathered with the seafood shop too . Trying this, trying that , tasting things . Okay! This flavor is
close to yakisoba, right? The yakisoba karintou they make. How many years has it been since they
started making this? Maybe 7 or 8 years? Might be around 10 years. Scoop up the noodles when they float. Yakisoba 830 yen. Pork, scallions, bean sprouts. Simple
yakisoba. Crispy, savory charred edges . Homemade
noodles that get tastier the more you chew
them . Red pickled ginger complements the
yakisoba . The addictive flavor of the sauce .
Can’t stop eating…! Large Yakisoba with Raw Egg 1100 yen . The classic raw egg topping. The tangy sauce and the smoothness of the
raw egg . This unfair combo makes you even
hungrier… Sesame Salt Ramen 650 yen Rice Balls (2 pieces)
160 yen 3 slices of chashu A luxurious ramen
packed with toppings Light pork bone broth Straight thin noodles with just the right
bite Perfectly paired with the pork bone
broth Grandma’s handmade Triangle rice balls
that convey warmth Oita Prefecture, Hita City “Ramen Yakisoba
Sankyu” A traditional taste preserved by
the family! Please enjoy. Mizumaki Town, Onga District, Fukuoka
Prefecture. An udon shop inside a pachinko
parlor. Pachinko customers have always ordered… Large Meat Udon. Meat Udon with Burdock Tempura. It’s quite substantial, right? If this is the large size, it’s seriously
huge. Meat Burdock Udon. Delicious, I prefer chewy , soft udon noodles. Katsudon. Famous fried chicken. The fried chicken here is delicious. Hormone teppan set meal . Fried rice. Fukuoka Prefecture, Onga District,
Mizumaki Town. Inside Pachinko 21 SEIKI . Noodles: Wadaya × Restaurant Shogun .
Business Hours : 11:00 AM – 10:00 PM . 9:30 AM : Staff arrive. Table seating, tatami seating. Kitchen. Manager Hoshino (25 years old) arrives for
work Revived the previous “Shogun” owner, who
passed away in December 2022 , in a new
form . Preparing for the 11:00 opening with the
wok inherited from the previous owner. Popular items include set meals with free
large rice portions , udon, fried rice,
and champon . Cooking rice . The owner’s original main business was a
kaiseki restaurant. Previously worked at
Shogun as a side job. Preparing the broth . Bonito, kelp, flying fish, shiitake
mushrooms. Recently, due to tendonitis, his arm hurts . Last month, he worked alone all day, constantly flipping fried rice and such , which aggravated the injury . Wearing a support brace due to the arm
injury. “Ajiyoshi Kobo Nukadoko-Taki” A local dish
from Kitakyushu Tempura batter Coating extra-thick burdock roots with
flour Frying each piece carefully Until last year, I ran a shop in the Tenjin area with a
senior colleague from my original
workplace . Then I heard that the master at Shogun , who
had always looked out for us , had passed
away . Hearing that , I reached out to the owner of 21SEIKI . I
told him, ” If you’re going to take over Shogun, I told him, ‘I’ll do it.'” Originally, I graduated from Tsuji Culinary Institute
in Osaka . After that , I joined a kaiseki restaurant
in Fukuoka right after graduation. Basically, the master never intended to
pass it on, so he never taught anyone the recipes here . The recipes from the master’s era at
Shogun don’t exist in this world anymore. I’m blending everything together ,
recalling the taste I’ve eaten all these
years . Of course, customers say , “The taste is a
bit different now.” But I trust my own palate, and that’s what I base my cooking on now. We fry the burdock tempura again just
before serving . Arrange the oden ingredients . On holidays, we sometimes sell around
120 servings . Pour the oden broth . Various oden items: 120 yen each .
Served with special miso and mustard . Special miso , mustard , rice balls , broth seasoning , udon broth . Boil the udon. Counter seats , tables, Tatami seating. Customers waiting outside before opening . Opens at 11:00. Popular No. 1: Burdock Udon 770 yen.
Shogun Set Meal (3 pieces of fried
chicken) ¥700 , Katsudon ¥750, Yakimeshi ¥750 , Meat Burdock ¥850, Satisfaction Bukkake
¥950, Grilled Gyoza ¥500, Thick-Cut Ham Katsu
¥350 , New Menu: Fried Tofu in Broth ¥400, Meat
Soup ¥500. Arriving right at opening , heading
straight for the oden . Another solo customer: Grilled Udon and one rice ball. Udon being boiled. Making Yakisoba: Lard , pork, squid, wood ear mushrooms, fish
cake , carrot, onion, cabbage, Add bean sprouts and stir-fry
further. Season with sauce . Add udon noodles . Coat with yakisoba sauce and
stir-fry thoroughly . Add garlic chives .
Top with red pickled ginger and bonito
flakes to finish. Yakisoba 700 yen .
Yakisoba with rice ball. Meat udon with gobo tempura 760 yen. Meat udon 670 yen. Meat udon with gobo tempura 760 yen. Meat
udon 670 yen. Sorry to keep you waiting . Meat udon with One extra topping, right? Staff) Is this a large portion? Regular. Regular portion. That’s quite a lot, isn’t it ? If this were a large portion, it’d be
crazy. The seaweed comes on a separate plate – a
nice service. Miso soup . Stir-fried vegetables. The owner deftly tosses the pan. Stir-fried veggies are ready. Stir-fried vegetable set meal . Includes miso soup . Stir-fried vegetable set meal 850 yen . Burdock root udon 500 yen . Making katsu don . Katsu don single item! Katsu Don 750 yen. The number of fried chicken pieces differs . Customer: The number differs? The Karaage Set has 5 pieces, the Shogun
Set has 3. Frying the 5 pieces for the Karaage Set.
Frying the 3 pieces for the Shogun Set. The popular fried chicken is crispy and
juicy . Even the 3 large pieces are satisfying. Shogun Set 700 yen . Free large rice
portion . Yes, Sorry to keep you waiting . Tastes great, huh? 11:28 A man in a suit enters . Hormone Teppan Set Meal . Owner: You can
get extra rice with this, but regular is fine. Hormone : Stir-fry carrots, onions, cabbage, and
bean sprouts. Spicy pepper, hormone grill sauce. Garlic chives . Egg . Plated on a piping hot teppan grill . Hormone Teppan Set Meal: 1150 yen. Plump, juicy hormone . Makes you pile on the
rice… Beer sells well even at noon A regular who’s been coming for 20 years . He’s been coming since the shop before
this one . 20 years. Cheap and tasty . He comes to drink even during the day. Ever since the Shogun days. At night, it
was more like a half-izakaya. We kept shochu bottles on hand too . Since pachinko customers would come
drink during breaks , it was a bit of an unusual shop . Different format, though . The flavors changed a bit too . It’s not quite the original Shogun
anymore. I just hope it thrives like it used to . I might just quit and go independent. I think that’s the best outcome the master
wants . He served it up while crying. He told me to do my best. That was the last time we had a proper
talk. I think it’s better for me to go out on my
own and do what I want than stay here . I want to leave things in a way that both
me and the master can agree on, then leave
here and start my own place. The popular champon from the Shogun days: Champon Soup, Champon Noodles, Champon 850 yen . Preparing the pork cutlets. Before weekends, we prepare 20 ~30 pieces. Katsu Don Mini Udon Set 900 yen. Hormone Teppan Set Meal. Add oil . Hormone Teppan Set Meal . It’s delicious! Look, see? They’re plump and juicy . Dip them in egg . Super tasty. Meat udon with extra toppings is a big
hit. Meat udon with extra toppings: ¥720 . Regulars who work nearby . Came today because I wanted meat udon. Regulars in work clothes come in . The fried chicken prepared the day before
uses thigh meat. Shogun Set Meal . Is that what you always get? Can’t finish anything else. Just this . You like it , huh? The fried chicken here is
delicious. Eat it when you’re done. Are you a regular? I come every day. No need to make it at home. It’s cheap and
tasty . Gobbled it down and finished it all! The pleasant service keeps regulars coming
back . See you tomorrow! I get prep work done in my spare moments. Hearing people say it’s delicious is the
best part. More than fun, it’s rewarding. I love fishing . Back in middle school, I’d catch fish,
bring them home, and gut them myself. That’s how it started . I went to culinary high school, went to
vocational school , and ended up in
kaiseki cuisine . Customers picking burdock root oden. Extra thick burdock root oden. Dip it in
mustard and take another bite . Frying shrimp tempura. Shrimp tempura udon 850 yen . Mini udon set with pork cutlet rice bowl
900 yen. The burdock root in the oden is insanely
delicious. Last time I had the burdock root oden too
, and it was insanely delicious. It has a great bite, soaked in the broth,
with the aroma of burdock root . Restocking the oden. Fried rice . Egg. Lard, pork, egg , rice , carrot, onion I swing the wok entrusted to me by the
previous owner with all my might . Seasonings, Fried rice sauce , fish cake, green onions Fried Rice 750 yen Includes miso soup Fried rice first, then? Fried Rice 750 yen Includes miso soup The homemade chicken made in-store is popular for its big chunks and
sweet-salty flavor Chicken Udon 610 yen It’s delicious, chewy and soft. I prefer softer udon noodles . S) Is the sauce for the fried rice and
fried udon homemade? Homemade!
All the sauces are homemade. I think I’ve almost perfectly recreated
the champon soup too, based on how it
tasted to me . It was super tough though. I must have
tasted it over and over . I ate champon and stuff for like a whole
month straight. Some things I already knew , like the fried chicken or the fried
rice sauce. But the yakisoba sauce and champon soup? I
didn’t know those , so I started from scratch. I kept
thinking, “I think this was in it …” Remembering the seasonings at Shogun,
I’d add this I kept adding different things , tasting,
and repeating. Regulars come in , choosing oden. Even when busy , the atmosphere is bright
and friendly. Beef and Burdock Udon 850 yen . Complimentary wakame. Burdock tempura has a nice bite and good
flavor. The broth is seasoned slightly sweet . Beef. Chewy udon . The broth clings to the
slightly rough noodle surface. The complimentary wakame is a nice touch . They fry the karaage ” is fried to
order. The flavor comes from marinating
overnight. Tartar sauce. Shogun Set Meal 700 yen. Juicy fried chicken . The large rice
portion is satisfying. Miso soup with wakame. Yakko. Hormone Teppan Set Meal 1150 yen. A sizzling hot iron plate bubbling away. Hormone. The combination of stir-fried hormone and
white rice is insane… This is the regular size. About 250g. Katsudon 750 yen. Sweet broth-based simmered pork cutlet
rice bowl . We’ve been serving fried rice and
champon since the old days . They’re universally popular menu items,
so please try them when you visit . Carrying on the legacy of the previous
owner . The great struggle of a
25-year-old young udon artisan. Nishijin, Sawara Ward, Fukuoka City . Up
close with the town Chinese restaurant
with the long lines! Two Youngs, please. Two Youngs, got it. Young Special Size. What is this famous “Young” that gets
flooded with orders? I absolutely love it . This rich flavor. It’s my absolute favorite. Plenty of it, cheap, and delicious. That’s
all there is to it . Nishijin, Sawara Ward, Fukuoka City,
Fukuoka Prefecture . A neighborhood Chinese restaurant
nestled in the Gaku Shopping District . Established 1985 . Northern Chinese
Cuisine. Chimikan. 9:50 AM Owner Uno (older brother) arrives. Four table seats. Takeout orders come in by phone . ” You know, I really enjoy chatting with the
customers . When students come in, I’ll ask, ‘Are you actually going to
school?'” Owner’s younger brother. Preparing the batter for fried chicken and
shrimp chili. 11:00 AM Opening. The famous Young was created to fill
students’ bellies . Fried Rice × Mapo Young 700 yen Standard spiciness is mild. Set meals and
the extensive Young series are appealing. Extra large portion +300 yen. Spiciness
and flavor can be adjusted. Fried Rice 700 yen, Mapo Rice Bowl 700
yen, Black Pepper Pork Rice Bowl 700 yen, Chinese Rice Bowl 700 yen, Soba Noodles
700 yen, Bali Soba 700 yen , Champon 700 yen, Tantanmen 800 yen ¥800 Water Dumpling Set Meal, ¥850 Stamina Set
Meal . First, takeout order . Stamina Pork Bowl. One person arrives promptly . Fried Rice (regular size) . Soba Noodles . Food arrives. Slurping the Soba Noodles . Generous portions!
Devouring piping hot half-portion fried
rice… Eating nonstop, finishing it all in one
go! A man arrives. Glances at the menu. Orders plate udon. Plate udon. Plate udon arrives . The No. 2 popular plate udon. The umami of pork, veggies, and soup
blends perfectly with the chewy
medium-thick noodles… Delicious! Next, a group of three arrives . Garlic Young . Homemade garlic spicy miso
mapo. I was on night shift, but after work… Staff) What did you order? Mayo Young , Garlic Mayo. It was super delicious . We want to come
back again. One person arrived . Ordered Young. Young. Fried rice × Mapo . Yes, Young. Egg soup with vinegar . A refreshing soup to moisten the mouth . Gently scooped up the Mapo fried rice
with a spoon. Without hesitation, one bite… The ever-popular number one. It has filled
the stomachs of students for years.
“Young” The combination of fried rice and spicy
mapo tofu is sublime…! Young person orders a large stamina pork
bowl. Stamina pork bowl arrives. Hands together, let’s eat! Lift rice and meat in perfect balance. A
big, hearty bite…! Two in work clothes order the Fried
Chicken Set. Fried Chicken. Fried Chicken Set . Customers enter with smiles. The good rapport between customers and
staff shines through throughout . Stir-Fried Vegetable Set! Stir-Fried Vegetable Set . Chinese Rice Bowl. 11:45 . Orders taken in advance . Delicious. It’s for the young crowd, isn’t it ? 11: 59 Excuse me , two Youngs please. Two Youngs, got it. Two young guys who
look like they’re on a sports team. They
devour the hearty Chinese food with gusto
. Jajamen. Red miso sauce noodles. Black pepper pork bowl . A pork bowl packed with meat that’s
satisfying to eat. Break the egg yolk halfway through to
change the flavor. The synergy of punch and mellow flavor
makes the spoon just keep going…! They finished every last grain of rice . Chinese rice bowl . Staff) Do you come here often? Yeah, all the time. When I’m not on night shift, I usually
come for lunch . Every single day. When I’m at the office, anyway. Why do you keep coming back? Well… Brother) I wanna hear that too. The portions are big, it’s cheap, and it’s
delicious . That’s the only reason, right? Brother) Oh man, you’re loved here. 12:17 Bowl Set +300 yen (Fried Chicken & Spring
Rolls) Stamina Pork Bowl Stamina Pork Bowl I absolutely love this now . This rich flavor . It’s become my favorite. Staff) I was wondering if you cook without
days off . Are you okay physically? It’s tough. Is it like this pretty much every day? It’s like this every day, so I’m used to
it . It’s a bit rough when I catch a cold . How many years has it been since I last
had one? Feeling a bit under the weather like this . Tianjin Rice . Cleaning the kitchen in between . A couple comes in . Young Special Large . Yes, the Young Special Large. Enjoy your meal . Mapo Tofu Rice Bowl . Special Large . But, last time I ordered the Large, it felt a bit lacking . So … Finished the Young Special Large in
just about 10 minutes… Young (with soup) ¥700 . Generous portions of rich, sweet-spicy
mapo tofu. The hearty fried rice is also
appealing. The combination of mapo tofu and fried
rice creates an unbeatable combo that
keeps you eating endlessly! Fish sauce-flavored chili oil (homemade) . Finally , ordered a plate of udon . Plate udon ¥700 . Crisp vegetables and chewy noodles. The
rich flavor is delicious! Closes at 2:00 PM (last order). Prep continues after closing . Pork bowl sauce . Staff: “How many
onions do you use? ” Brother: “We go through 30 to 40 a day. It’s okay since it’s an L size , but you know, when onions are expensive, we have to go
with medium size, so it’s a bit… If you don’t genuinely like the food
service industry, it’s tough to keep doing it long-term. As a job, I mean. Honestly, making food like this , everyone chatting away … That’s probably the most fun part. Sure, there are all kinds of tough things,
of course . I think every job has its own
challenges. But when you see everyone’s smiles, all that fatigue just flies away. And actually, the customers give us smiles back, so it feels like we’re working hard for a
real reason. I hate places where it’s just reciting
scripted lines like ” Welcome, ” “Thank
you ,” “Come again. ” I think it’s best if we can joke around,
customers can chat lively, and we all have
fun together . Right now, I’m actually having fun ? Yeah, I’m having fun. Maybe that ‘s why I’ve lasted this
long? If it were just a job I did grudgingly , I probably wouldn’t have kept it up for
over thirty years. Preparations continue for the evening
service starting at 5:30. ” Finish the onions and head home quickly.” The younger brother , concerned about his
older brother’s health. All the paintings and menus inside the
shop are hand-drawn by the younger brother . “I’m heading home. Take care.” ~ Warm hospitality and hearty meals capture
hearts . We went behind the scenes at this
neighborhood Chinese spot run by
close-knit brothers.

0:00　福岡）バソキ屋 那の川本店 焼そば専門店
地図　https://maps.app.goo.gl/MiB1hp8vZsR13v5q6
住所　福岡県福岡市南区那の川1-22-22 皐月マンション那の川 101
URL　https://youtu.be/puxugAKuMhs

20:56　大分）想夫恋焼の想夫恋 総本店
地図　https://maps.app.goo.gl/PbTgKgGs6YBM4XHv7
住所　大分県日田市若宮町416-1
URL　https://youtu.be/m0s6BOtgpGw

56:46　大分）ラーメン やきそば 三久
地図　https://maps.app.goo.gl/1geXGREYcXgpdiSe8
住所　大分県日田市亀山町1-1
URL　https://youtu.be/R88m__pwKjM

1:26:53　福岡）麺 和田や☓御食事処 将軍
地図　https://maps.app.goo.gl/VeHLDbxWcK2cuKH38
住所　福岡県遠賀郡水巻町吉田西4-15-30
URL　https://youtu.be/0nFAzDxHYi0

1:58:05　福岡）中国北方料理 知味観（しみかん）
地図　https://maps.app.goo.gl/NfVNo92TkbL9gSxa7
住所　福岡県福岡市早良区西新5-15-19
URL　https://youtu.be/1hgF4IqrKX4

#焼きそば #鉄板 #ラーメン #炒飯 #九州グルメ

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