「儲けなんていらねぇ」ラーメン１杯３００円。働く男たちを支える７１歳屋台ラーメン大将に密着丨愛知グルメ５選

「儲けなんていらねぇ」ラーメン１杯３００円。働く男たちを支える７１歳屋台ラーメン大将に密着丨愛知グルメ５選

Ramen floats in the air!
Amazing ramen noodles carried on a homemade gondola Tsushima city, Aichi pref.
Japanese style Ramen “Moritaya I don’t want to make money I enjoy working. The 71-year-old shopkeeper himself created the store.
The store is handmade with a lot of care and attention to detail. Ramen 300yen! Yakimeshi 200yen!
You can have it as a set for only one coin! Everyone is surprised at the surprising price!
Many people come to enjoy the nostalgic taste. Good taste is the best part I think it’s great that it’s at this price in this time Pushing the envelope in this era of high prices
The story of a ramen store that challenges the limits of what is possible in this era of high prices! Gahara-cho, Tsushima-city, Aichi pref. Across the street from a convenience store
The store is located in the corner of a transportation company Japanese-style Ramen Moritaya Owner: Mr. Nodate, 71 years old Making parts to reconstruct the store Light truck also repaired Here’s the door, which is still in a little bit of a bad shape. I made the parts myself. I know the president of the shipping company.
He rents the place for free. (Staff) What was your original job title? Former truck driver.
Rode for 50 years (retired at 70) I don’t want to make any money. Otherwise I couldn’t do it at this price. I’m the only one in the world, maybe. (Staff) Have you always wanted to be a ramen shop? No, it’s a coincidence. Let everybody eat.
“It’s good, you should open a restaurant.” And then he said it as a joke, and I was like, “Yeah, I’m going to open a restaurant.
I opened a restaurant. I feel like I’m still alive. You’re moving as fast as you can, as hard as you can. So we’re open 24/7. I don’t need a day off. It’s fun to work Reconstructing the awning for the table seating Homemade gondola made by the owner (Staff) Manual? Everyone is a customer. Yes~ Customer, please push it. Oh, it’s so much fun! When it stops around here like this This is how (the customer) sends it to me Because I can carry three servings (Without the gondola)
You’d carry it three times with what you’re bringing each person. With the gondola, you could do it one time. I go out to buy something Coming back from shopping Changes into white coat for cooking Set up condiments, etc. at table
Wipe the table carefully The cooking space is all made by the owner
The kitchen part of the kitchen car is set up for cooking Kitchen space is 140cm wide and 200cm long Homemade menma homemade barbecue sauce Japanese flavor with shiitake mushrooms and kelp, etc. Make and set aside yakimeshi (grilled rice) Yakimeshi with egg, corn and chives Salt with kelp is the key to seasoning Tasting the salt with kelp (Staff) It has a delicious taste There’s flavor in it. It’s not just salt. That gives it depth and richness of flavor. After I quit driving the truck He worked as a warehouseman for a food-related trading company Things that have holes in the boxes and are not for sale Contents are ok but I’m going to get something like that. Rice farmers in the neighborhood or something like that. They bring it to you, and it’s cheap. So we can do business. Break an egg Stir-fry eggs, rice and corn in wok Salt with kelp Chives The finished yakisimeshi is
measure the amount and put it in a bowl. Then, it’s returned to the bowl like this. I’ve always wanted to do that. It’s hard to do. (Staff) Pots and pans are heavy. I’m trying to make it look easy. Yakimeshi is completed We built it as a camper, at first. We put a toilet in here. Put a couch here Put the kitchen over here. (Staff) So you also enjoyed camping? It’s not a hobby, but I just want to make it. I’ve been putting it down for about a year. Then I thought I’d turn it into a kitchen car. We put a window in here. (Staff) Did you do this yourself? (Staff) That’s great! And that way, it doesn’t cost me another dime. I can just start like that. I just started it like that. Chicken Meat Char Siew cooked at low temperature Ramen 300yen
Yakimeshi (grilled rice) 200yen Seasoning “Kosho Table seating 10 seats Hours of operation *Open only during lunch at the time of filming
Lunch 11:00-14:00
Evening 17:00-20:00 Open all year round (except for bad weather and illness) Open at 11:00
2 men visit Homemade Chicken Meat Char Slicer
cut by slicer Making tea for customers Putting tea on homemade gondola Using tools to move the gondola to the seating area Customer takes tea and returns gondola Noodles are boiled We used to do noodle making work.
Now they are ordered from a vendor. Japanese flavor with shiitake mushrooms and kelp is added to the bowl.
and kombu seaweed, etc. Chicken oil Chicken bones Seafood stock Add boiled noodles Unwrap the noodles Add homemade chicken meat char siu pork Put homemade bamboo shoots and green onion Put pepper and nori on top. Ramen Yakimeshi Food is delivered to customers on the owner’s homemade gondola.
The food is brought to the customers. Ramen + Yakimeshi Set
The cheap price of 1,000 yen for 2 servings is also an attraction of the restaurant. Put the tray back on the gondola.
and put the bill on the gondola. 11:50 Lunchtime arrives, and customers start arriving one after another Tea is brought in by gondola A customer arrives at the store for the first time,
He’s surprised, but puts the wagon back in. Ordering from the owner in the kitchen and moving to his seat Six customers arrive at once Putting red ginger as a topping. grilled rice barbecue chicken oil Chicken bones Seafood stock Ramen The first 3 people to order
Ramen + Yakimeshi set is delivered to the 3 people who ordered first. The man in the back puts pepper on the table Lifting up a generous portion of noodles and slurping them all at once Using Japanese flavored Kaeshi (bean curd)
Soy sauce soup is drank Eat homemade bamboo shoots soaked in flavor. Soft chashu pork and
and smooth medium thick noodle together. Finish eating the ingredients of ramen Continue to pick up yakisimeshi He uses a lentil to fill his mouth with it. Moist yakimeshi with savory and deep flavor Corn filled with natural sweetness Accented with red ginger, brings it to your mouth Finish eating nicely Finish eating all the soup in one gulp Thank you for the food (Staff) How was it? The taste itself was like old-fashioned
It tasted like old-fashioned Chinese noodle soup. I think it’s great that it’s priced this way nowadays. I think it’s great that you’re making your own temporary enclosure.
I think it’s great that you’re thinking about it and doing it. (Staff) How was it? It was good. It was a great value for money. A man who goes several times a week, a regular customer Ramen 12:40 Finished tray and fee
and the fare are placed on the gondola Ramen + Yakimeshi for only one coin!
Cheap and tasty! Moritaya’s menu attracts customers. A man orders “Ramen + Yakimeshi Sipping noodles vigorously Eat yakimeshi with salt with kelp added richness Moist and tender, cooked at low temperature.
A bite of chicken meat chashu Slurp up the noodle, it has a nice texture. The soup is slowly sipped.
and finish the soup slowly. Put the tray and fee on the gondola and leave the restaurant 13:30 Once a regular customer came to see how crowded it was.
A man who is a regular customer comes to the store He ordered ramen noodles. (Staff) How often do you come here? I come 3-4 days a week. (Staff) What attracts you to Moritaya? Good taste is the best part The light soup and
and simple ingredients are exquisitely combined. You’ll want to come back again and again.
The delicious taste makes regular customers fall in love with it. 13:43
Male customers come to the store Ramen noodles Gentle taste. (Staff) It’s good to think that this is one coin Yes! I was surprised! That’s a fair amount. The yakisimeshi is moist and full of ingredients.
and chew the taste. The noodle which catches the flavor of soup
I slurp the noodle vigorously. Yakimeshi is shoveled into a bowl with a spoon and finished Finish eating the soup Ramen 300yen Low-temperature-cooked Chicken Meat Char Siew First slurp noodles Gentle taste soup with chicken flavor The cheapest price and the best taste.
Moritaya’s Ramen Yakimeshi (grilled rice) 200yen The surprisingly priced Yakimeshi includes
It is filled with egg, corn, chives, and other ingredients. Seasoning with salt with kelp deepens the richness and Corn with sweetness. The owner’s nostalgic taste of ramen
Moritaya is a Japanese style ramen restaurant. You’re old, you work four days a week. If you see the general cut the hot water… “It’s because of this…”
What makes it delicious is The local people’s favorite ramen shop is the one with the super long
The local’s favorite ramen shop suddenly closes its doors. The restaurant was overflowing with people who regretted its closing,
Yamamoto-san, a former bicycle racer, appeared there. Putting his second life on the line…
We look into the life of a man who takes over the taste of a long-established restaurant! I can’t get the customers to pay for this soup.
I can’t get any money from customers. The master’s taste is not easy to imitate. The attitude that tries hard to catch up appears. If you don’t come to Shofuken
the soup you can’t drink I’m a competitive person.
I don’t want to lose to myself. I want to be very particular about the drink that I can only drink here.
I want to stick to it thoroughly. Oh, it’s so good! Oh, it’s good! Yay! Yay! It’s so good! That big chinachik and that big The chashu pork is quite good, I’ll give you that. It’s like a ‘familiar taste’.
It’s like a ‘familiar taste’. The thick bamboo shoots are too good! Dangerous water level soup I wonder if it will come for another 20 years. I like it because it’s refreshing. After almost 4 years of absence, it has been revived.
A close look at a ramen shop in Nagoya, Japan. Haginodori, Kita-ku, Nagoya-city
20 min walk from Kurokawa station A short distance from Route 41 Established in 1985
Ramen Shofuken 8:35
Yamamoto-san and his master Matsuura-san go to work together Store curtains are set up Relocation from Jyoshin, Nishi-ku to Haginodori, Kita-ku is restored 8:42
Start of stocking up Master Matsuura-san (62 years old) Mr. Yamamoto (age 45) Salted pickled bamboo shoots
soaked in water, salt removed Salt removed and not yet seasoned Seasoning is about to begin (Staff) For one day?
(Mr. Yamamoto) This is going out light. Because there will be a lot of menma-based menus. (Staff) I thought quite a lot of bicycle racers came here.
(Mr. Yamamoto) Yes, yes. I received flowers from the racers. Yamamoto-san has been a bicycle racer for almost 20 years (Staff) In Nagoya bicycle race?
(Mr. Yamamoto) Mainly in Nagoya. This is the outer part of menma It gets left on your teeth when you eat it.
So we remove that part. Seasoning menma Menma without salt
Stir-fried with a blend of several kinds of soy sauce Seasoning of menma is a company secret. Originally by.
It’s the relationship between the owner and the customer And then we’re going to have a master and an apprentice relationship.
a relationship between master and apprentice. So it was like Mr. Yamamoto asked you to do this? I’ve been going (to Shofuken) for 20 years. （When he left (the restaurant in Josin) We were friends until then. He got sick.
I had no choice but to quit. I’m in shock… If you eat just one more…
I’ll agree with you. I said, “Please make it one more time.”
please make it one more time. I closed the store at that point. All the way down to the garage.
We built this set. I have this one set at home. w We had all-electric.
We had LP gas. And we have all of this. For that one drink I’ve got a master to come and cook for me
to cook the soup for us Delicious! I thought In that kind of flow Well, let me tell you something.
I’ll teach you a little bit. and That’s the resurrection episode here. I think the fact that I really wanted to eat it…
I really wanted to eat it. I was an active bicycle racer until two years ago. I’m still a bicycle racer, but I’m still a trainee.
I’m still a bicycle racer, but I’m still training. for the first three years. I’m trying to cook it just like you taught me, but it’s still no good.
but it still doesn’t work…. I can’t get a customer to pay for this soup.
I can’t get any money from my customers. After three years, I thought, “Well, it’s all right.
I thought it would be okay. Matsuura-san told me Then he said, let’s find a restaurant Where would you like to go?
Anywhere is fine. I know the train station is close by.
Parking lot, anywhere. Or in the middle of a rice paddy. I’ll sell it to you. I thought it was amazing, and w Did Mr. Matsuura say that? That’s cool! That’s cool! How many visitors do you get? About 70 people. How many came the most? Over 100. We’re through until 7:00 p.m. on Saturday. Chashu braising liquid It smells amazingly good. It smells great, doesn’t it? Remove excess fat Multiple soy sauces
Shofuken’s proprietary blend In the broth of chashu pork
Kaeshi is added This blend is a trade secret. Pork belly Carving a block of pork belly This is what rounded chashu looks like Now you’re aware of the round slices that are going to be made. The excess fat, the parts that don’t taste good
I’m going to cut it off. Shaping a block of pork belly
Shape it into a shape for chashu pork Roll it up tightly to prevent it from falling apart Bind each strand carefully Finish tying the pork ribs
and arrange them on a tray in a row In a pot of chashu sauce
simmer pork ribs in a pot of chashu sauce Remove braised pork chashu from pot That’s the completion. How long do you cook it for? Roughly…
Between 30 and 40 minutes. There’s a lot of color on it. If you burn it too much, it gets hard. If it’s too weak and it doesn’t cook up I remove the string Cutting up chashu pork Preparing green onions Wash fresh green onions
Wash them thoroughly under running water Cut green onions What is Shofuken’s commitment and what makes it different from others? You have to come to Shofuken to try their
soup that you can’t drink unless you come to Shofuken. I’m a competitive person.
I don’t want to lose to myself. I want to be very particular about what I can only drink here.
I want to stick to it. Ramen noodle soup Based on root vegetables such as onions
Seafood, chicken bones, Chinese herbs, etc. are used. It takes about 6 hours to finish the soup.
about 6 hours to make soup What is the Kaeshi of Ramen? It’s a blend of several kinds of soy sauce. A blend of Shofukuken It’s a one-child transmission.
I learned it from my master Mr. Shofuken.
trained somewhere before? The predecessor of “Kourai Dojo
He was a direct disciple of Kaede Akira, the head family’s apprentice. So he’s coming in direct lineage. Shimadaya-san is out of business now, and
Shimadaya-san’s manufacturing line. Kikyouya took over the production line. So Mr. Matsuura has been doing Shofukuken for a long time?
Shofukuken for a long time? All the time. A long time ago. Is there any reason why there are fewer business days? You’re old, you work four days. Take three days off. Prepare a cold drink Every Saturday, they go to a nearby McDonald’s.
Every Saturday, the two of them go to the nearest McDonald’s. It is their routine. That makes it 45. Since Matsuura-san is 62 17 different I don’t feel like a father. I feel like I’m in the
in the middle between a father and a brother. I have never taken an apprentice before.
Yamamoto-san is my first apprentice. He watches his apprentice work while drinking a Coke Are you happy that Mr. Yamamoto took over Shofuken?
I’m very happy that he took over Shofukuken. Yes, I am.
That’s for sure. How long have you been doing this, Mr. Matsuura? Fifteen years.
So you’ve been in training. He’s a favorite type of
Kaede Akira’s. I started my training when I was 15 years old.
I’ve been training for eight years. In about 1985 or so. When I was 23 years old.
（I opened a restaurant called Shofukuken. Customers waiting for the opening Just before opening
Checking the ramen soup is ready Master’s approval
Yamamoto-san himself checks the taste Changing into a pure white lab coat Ready to go
Go to the kitchen Parking is in the coin parking lot next door
(subsidized parking fee is available) Hours of operation
Thursday, Friday, Sunday 10:30-14:30
Saturday 10:30-19:00
Closed: Monday, Tuesday, Wednesday Counter 11 seats Ticket machine next to entrance Chashu-men
Matsu 980 yen Bamboo (with more bamboo shoots) 1300 yen
Jyu-chiku (with more chashu pork and pickled bamboo shoots) 1,500 yen Seasoning
Ramen sauce, pepper, garlic powder, vinegar, raayu 10:30 Opening Purchase meal ticket from ticket machine at the entrance Give meal ticket and wait for food Yes, I’m here! Welcome to our restaurant. Customers are coming in one after another. Seats are filled as soon as the restaurant opens carry cold drinks to the table Confirmation of meal ticket Menu of “Koraikei Ramen
Matsu (chashu ramen) is standard Noodles lightly loosened Boil noodles Boiling noodles in a unique colander
boil noodles in a unique colander Homemade chashu pork Japanese bamboo shoots Heat a bowl of rice with boiling water Bowl heated with boiling water Thoroughly wipe off unnecessary water Kaesi Master carefully drains boiled noodles Meanwhile, he finishes the soup Soup is poured into a bowl of kaeshi Drain water 107 times to
Eliminating excess water I want you to taste the pure broth.
The owner’s wish is carried in each draining. Noodles are put in a bowl after drained well Arrange noodles and ingredients in a bowl Ingredients are pickled bamboo shoots, green onion and chashu pork Kotobuki (more chashu pork) Ramen noodles are carried and bow deeply The soup is filled to the rim of the bowl
and carry it carefully with both hands. This is Shofuken’s ramen The thick bamboo shoots are soft and moist,
but its crunchy texture is so addictive. Yakuzen soup” is made after 6 hours of preparation.
light but deep taste. The sticky noodle and soup become one.
and the noodle soup fills your mouth with the gentle flavor of the noodle. Enjoy every last mouthful Delicious to drink up to the last mouthful (Customer) Thanks for the food!
(Mr. Yamamoto) Thanks! Thank you very much!
Please come again! Sending off and politely thanking them Cleaning and arranging the counter seats carefully
Master also does the washing up Master carefully arranges dishes in a neat manner Ramen noodles with soup side by side are ready! Bon appétit! Enjoy the aroma of the soup and take a sip. The deep taste of the broth keeps you going… The soup is so good that it soaks into all the internal organs… Medium-thick, curly noodle that goes well with soup. Slightly softer texture, easy to eat smoothly. Pork Belly Chashu with Special Sauce Vinegar flavored pork belly Add tangy accent of raayu The spicy and punchy taste of this dish will increase your appetite.
I drank up to the soup! Put the bowl back on the counter Thanks for the food!
Yes thanks! Thank you very much! Thank you very much! See you soon! Noodles carefully drained from the water
into a bowl Blend the noodles into the soup
and quickly arrange the ingredients in the bowl. Thank you for your patience.
Thank you very much. Homemade ginseng vinegar The mild acidity of ginseng vinegar
and the mild sourness of the ginseng vinegar enhances the richness of the soup. Wipe off water from heated bowl changing the temperature of a bowl While draining water
finishing the soup In breathtaking coordination, they
to serve ramen That’s number 2. Number 1, number 2 Yes, thank you. So, this is Kotobuki No. 5, right? 11:17 A customer comes to the store Former world boxing champion
Yakushiji-san comes to the store You know what this is? It’s a special water bottle for bringing home soup.
You know what I mean? (Staff) Do you do it that way every time?
(Yakushiji-san) Yes, that’s right. So the soup stays behind. This will be our brother, W Do you come here often? (Yakushiji) I can tell when I see this, when I see this.
(Staff) Yes, I do. There’s a special bottle for that. So that the soup doesn’t get cold.
Aun and I serve it quickly. Thank you for your patience! It was cold… It was cold. Yamamoto-san’s enthusiasm is felt by his old regulars Enjoying soup with the aroma of green onions
A bowl of soup that warms you from the inside out. I don’t know how many years I’ve been coming here…
I’ve been coming here since the previous generation… I’ve been coming here for about… 20 years. The old place…
It used to start at 8:30 in the morning. We used to call it “Asa-Ra”
We call it “Asa-Ramen”. This place is new too. We’ve been doing this since 10:30. I’m glad you’re here, man. I hope it tastes the same. The same taste you’ve been coming back to for years
I savor the same taste that I’ve been coming back to for years. MY FAVORITE W The atmosphere in the store is also cozy with the Yakushiji verse It’s a Tiphar No, no, no.
It says “Louis Vuitton.” I’m so glad that you’re doing this.
I’m very happy as a creator. And they take it home with them, you know.
It makes me happy. At home.
I’ll put ramen in it. And then they put chashu pork in it. And they don’t serve the leftover bowl. (Yakushiji-san) Thank you, Domo!
(Mr. Yamamoto) Thank you very much! Please come again! (Ms. Yamamoto) Can you show me the parking lot?
(Employee) Yes. I’ll show you the way now.
Please wait. After dinner, order a drink at McDonald’s and
style to get a parking ticket. The restaurant gives back a portion of the drink price
We give it back as a subsidy. From the fat people.
We’re charging w Keep the cooktop clean at all times To enjoy hot ramen
Keep bowls warm with hot water Thoroughly wiping off water
To serve pure soup Secret soup passed down from master Thank you very much!
Deeply thankful to each and every customer who has finished their meal A group of five customers are seated All order pine (Mr. Yamamoto) Take care of the hall, okay?
(Employee) Yes, I’ll take care of it. The “Chef of Flame” Zhou Fu De was also impressed.
“Flame Chef” Zhou Fu De was impressed by the soup. 11:44 Determining Ramen Finish
Uncompromising hot water drainage 7 pieces chashu pork Daiju (buckwheat noodles, many pieces of chashu pork) The flavor of “kosho” (pepper)
light ramen noodle. Thank you for your patience.
Thank you very much. Thank you. Yes, I’m going to go to Daimatsu. Thank you very much. A bite of special extra thick menma Delicious! The more you chew, the more delicious it is.
Noodles and soup complement each other to create a blissful bowl of noodles. First time here Delicious. I’m from Tokyo.
On a business trip. (Staff) Is this your first time at Koraikei?
(Customer) First time. I like it, it’s refreshing. (Customer) Thank you for the food.
(Employee) Thank you. It was delicious (Staff) It’s tiring.
(Ms. Matsuura) It’s exhausting. I’m going to be exhausted when I get home. The general in active service
Making 4 bowls of ramen at the same time He makes 4 bowls of ramen noodles with lean movements Daimatsu, bamboo is hard.
two (Mr.Yamamoto) More green onion, Omatsu, hard.
(Employee) Yes. Bamboo” has more bamboo shoots. Bamboo” has a lot of green onion Bamboo where? Bamboo is number 3 Number 4 is Kotobukes. Nice to meet you, Hall.
Bamboo! It’s Mr. Bamboo 3. Excuse me from the left side. Bamboo.
Thank you for your patience. Thank you for your patience! Jyutake regards! 12:29 A group of three customers come to the store They order two bamboo and two large sized sushi Ikoka Thank you for your patience.
please. Oh, it’s so good. Oh, wait a minute, wait a minute. (Mr. Yamamoto) That’s a lot of green onions.
(Guest) Thank you! YANCHA SPECIAL I’ll take it Umami! It’s so good! A quick bite of extra-thick pickled bamboo shoots Delicious! What is the charm of Shofuken? That big chinachiku and the chashu pork is pretty good. And the noodles are unique. It’s been around for a long time. It’s like a ‘familiar taste’.
It’s like “a familiar taste”, isn’t it? Oomatsu (without green onion) Ojutake” is
buckwheat noodle, chashu pork, bamboo shoots, etc. A lot of green onion Here we go! Where? Mr. 4! Yes please!
More green onions Pine tree Paulownia (without menma) (Employee) Yes, this is OK!
(Mr. Yamamoto) Thank you for waiting! Ramen noodles are carefully brought to hand Noodles covered with the flavor of the soup
softly unravels in the mouth… A feeling of generosity of soup
Delightful soup A long-awaited bowl of soup arrives! All three of them finished the bowl at once.
All 3 of them finish it at once. 13:35
A long-time regular comes to the restaurant Shofuken is closed. I came to eat at Shofuken. I was discharged from the hospital I went with a cane and braces. I’m sorry… the Shofukuken is gone. One time
Shinpei-kun is a bicycle racing connection. And then he found out When it opens and you come in. The general was there. After 6 years of being discharged from the hospital.
finally being able to eat. I was so happy. You work so hard.
You take taste very seriously. I’m very happy to have a general.
I’m very happy. When I see the general’s hot water cut… All of it already The only thing that can make it taste as good as “Oh, it’s because of this!
I can make it taste so good that you can say, ‘Oh, it’s because of this. I realized how important it is to drain off the hot water.
very much. I think this is really the ultimate I was being fed ramen before 9:00 a.m., so… I went there in the morning. By about 2:00 p.m., the soup was gone.
I was out of soup by about 2:00pm. Knowing that the taste is getting deeper and deeper… You decide the time based on today’s physical condition
to go out for ramen. was the restaurant that made it. I’m not feeling well today. I’m not feeling well today.
I’d like to go there. I’m coming at this time. So it tastes very maybe The soup that I prepared in the morning
getting better and better, or something. No change…
It’s always stable. But I like that I can come at a soup time that suits me.
I like being able to come. I’m very particular about menma.
I’m very particular about menma. And noodles It’s always the same. It’s always been the same for another 20…
I don’t know, maybe 30 years. At first I thought
“Well, it’s just plain good.” The second time
“Oh, it’s delicious.” The third time, you’re like.
“I want to come back next time.” Most of the people
become hooked on the taste three times. Well, I even make my own Shofukuken at home. Not so many, though.
who build a shakuhuken in their house… In spirit. Both regulars and employees
seem to like Shofuken too much. Sorry to keep you waiting please! I’ll take it! First of all, the soup. Yeah. Every time you bring the lentil to your mouth
the deep richness that slowly seeps into your mouth. The flavor of each slurp is overwhelming. Order Daijyutake 7 pieces of chashu pork More bamboo shoots Oyusutake” is
buckwheat noodles, chashu pork, more bamboo shoots Finished with green onions Daijyutake 1,600 yen Vegetables, seafood, chicken bones, Chinese herbal ingredients, etc.
6 hours of cooking time to make this medicinal soup. Thick bamboo shoots
It’s huge! Big! It’s so good! Slowly cooked in our secret sauce.
with secret sauce. The key to the flavor is the way the owner drains the water.
Thick and chewy noodle Noodles are firmly entangled in soup.
and the flavor of wheat spreads. Chewy bamboo shoots, soft and tender pork
Negi, noodle and soup are perfectly balanced. Today, many regular customers
for the same bowl of soup. The Nagoya food known among people in the know!
You must try “Shofukuken” ramen which has been passed down from generation to generation! Miyashi, Higashimatamu-cho, Nishio-shi, Aichi
Soba-Geezer YOSHIMI 3:04
Mr. Yoshimi, 77 years old (Staff) Do you always get up at this
Do you always wake up at this time? Every other day. It takes time to make soup stock.
It takes time to make soup stock. So I wake up early. So you make the broth and then make the soba.
So it takes a long time. A cauldron is set on fire to boil soba noodles Prepare shavings for soup stock Dried bonito flakes Sesame and mackerel shavings Soda shavings Three types of shavings are used: sesame mackerel shavings, Soda shavings, and Satsuma honbushi.
Soda shavings Shaved shavings are put into a large pot of water Preparing tabletop water with water from water purifier Customers can also watch the boiling process You can get to know your customers very well.
I can have a lot of conversations with them. I chose this store because I like that.
I chose this store because I like that. (Staff) How did that come about? There’s a buckwheat noodle restaurant in Tokyo called Shougetsuan. And you have to train there for 10 years.
You can start your own business. I wanted to own my own restaurant.
I wanted to have my own restaurant. （I had my own restaurant in Higashi-Nakano, Tokyo.
Higashi-Nakano (in Tokyo) for about 30 years. I’ve been making buckwheat noodles for almost 60 years… Adding water to a cauldron to boil soba noodles The water is cold, so it takes time to boil.
It takes a long time. So we’re gonna let it simmer for another 20, 30 minutes.
and then we let it simmer for another 20 to 30 minutes. (Staff) Nagoya’s soup stock is pretty sweet. That’s why we match the dashi to ours.
That’s how we do it. The dashi is coming to a boil. Look at the time and this color
confirm that the soup stock has come to a boil The color is gradually changing.
It’s turning into a candy color. Lye is carefully taken out. That’s been 22-23 minutes. If you let the broth simmer too long
If you let the broth come out too much It’s like a bitterness, or it’s like an exasperation. I guess it’s not just about doing it right. You just got the broth out of the dried bonito flakes. It’s starting to look pretty good. I’ve been feeling this way for years. （It’s like the timing is right when you’ve run out of juice. I knew it was raining and
It’s raining when it’s raining and not when it’s not raining. It changes the number of customers coming to the store, you know. Humidity check Dashi is turning to candy color Adjustment of fire power Continue simmering while removing lye (Staff) Yoshimi-san, are you living alone upstairs now?
living by yourself up there? Yes. (Staff) Were you ever married? In the old days, yes, in the Higashinakano days. I had a normal husband and wife. Well, you know, life is full of things, so to speak. I’m enjoying being on my own right now. (Staff) Children’s Day is a day for children.
when is it implemented? This is every day, though. A piece of mori-soba for an elementary school kid is
100 yen. Adults are 400 yen. Shaved shavings are transferred to a pot for No.2 soup stock Into large pot for No.1 soup stock
Add tamari soy sauce Kaeshi for kake-dashi Otei mirin (mirin for seasoning) Nishio “Aioi Hon Mirin No.2 soup stock Removing lye from No.2 soup stock Strain No.2 soup stock No.2 dashi broth is ready
Used for hot soba noodles Kaeshi ash is removed for kake-dashi Strain the baeshi for kake-dashi soup stock Kareshi for hot soba noodles
(Combine with No.2 soup stock to complete the process) Make mori soup for cold mori soba Add kaeshi to make it thicker You know, you can eat it with rice.
I dip it in the soup and eat it. Mori-jiru is a little sweeter than kake-jiru.
than the soup you put on top of it. It’s a little bit sweeter than “kakejiru”.
and a little sugar. Strain mori soup for mori-soba. Mori-jiru for cold mori-soba is done Strain the rest of the mori soup. White onion It’s udon prefecture.
Kanto has a lot of buckwheat noodle shops. Especially in Nagoya, they have Miso Nikomi Udon. Removing the hard outer part (Staff) Yoshimi, why did you
you set up your store here in Nishio City? It’s fate, isn’t it?
She’s like my wife. I’m from Nishinoura, but Nishinoura is
I’m from Nishinoura, but Nishinoura is more rural than here. There’s not a lot of property either. There’s a red train running from Gamagori.
You’re running (Meitetsu line) You took the Gamagori line, got off at the station
You went to the real estate agency nearby. I ran a buckwheat noodle shop in Higashi-Nakano.
in Higashi-Nakano for about 30 years. So this is a town called Higashimazu. I just felt like I had a connection to it because it’s called East. Cutting green onion for Kamo-seiro soba Three layers of Kamo Seiro Soba Aichi duck is the most popular duck meat.
It’s a very popular duck meat, isn’t it? (Staff) As far as flavor characteristics? I’d say it has a strong flavor. Duck meat is supposed to be tough.
but it’s soft. (Staff) How did you come up with the name
how did you come up with the name “Soba-aji”? I don’t know, I mean…
Because my grandfather runs a buckwheat noodle shop. meaning “my grandfather runs a buckwheat noodle shop And the kids would bring 100 yen coins and say.
“Soba Grandpa, give me some soba noodles.” Dramatic. That kind of thing was dreamy, though. (Staff) Do you have quite a few children coming? A lot on Saturdays and Sundays. Sometimes kids come alone, though. beckoning kittens Soba noodle making operation Measuring buckwheat and wheat flour (Staff) All the way to the opening.
Are you going to be preparing? We have an hour or two before we open.
It’s more like a rest. I like matured noodles, or matured soba.
I like aged noodles. I don’t like freshly made buckwheat noodles.
I don’t like it because it’s too powdery. So we open at 11:00 a.m.
because there’s a little time between 11:00 and 11:00. (Staff) So you’re going to let them sleep for three hours? The point is, it’s like letting them sleep. And the thing that you put it to sleep even more…
Yesterday, you made so many buckwheat noodles. (Staff) Does the taste change when you let it rest? Not so much the taste, but the appearance.
So it becomes clear and beautiful soba. Flour is added, right?
Flour is used as a binding agent. So the more you lay it down, the shinier it’s going to be. It depends on the store. Generally speaking, it’s more like 28. 8 for buckwheat flour and 2 for wheat flour. (Staff) Are you using the same ratio, Yoshimi-san? Same, yes. I’m just spinning my wheels over there right now. In a 100% manual store, this is a process. I do it by hand. You’re relying on a mixer.
Because it’s that much easier. Most of the time, it’s just a little less than 100 servings of mori soba.
I think it’s a little less than 100 servings. Measuring water to put in dough Putting water into mixer Remove dough from mixer Prepare next dough in between Taking out dough from the second mixer as well. Knead with force This is the key to make the buckwheat noodle
the point of making buckwheat noodles. (Staff) Hasn’t the price of buckwheat flour gone up? Everything is going up.
Soba flour, dried bonito flakes, soy sauce, everything. (Staff) Did they raise the price? No, I haven’t. I’m just trying to do the best I can.
I’m just trying to do the best I can. It’s going down.
It’s going from 1,000 yen to 900 yen. (Staff) Is there a reason you lowered it? I’m a bit of a show-off myself. I think people usually raise their prices. So old man Soba says, “Well, I’ve lowered the price.
I lowered the price, so… Well, that’s one of the reasons. The price is 400 yen for a bowl of soba.
and 700 yen for 2 pieces. We are “good, cheap, and fast”.
That’s how we do it. Knead with your whole body Now let it sleep a little Don’t let it dry out. (Staff) Is this area good for water? It’s good, around here.
And we use a water purifier. Kneading dough The next dough is kneaded Forming into a small oval shape Why is it in this shape?
I’ll tell you now. My back is tired… Stretching dough that has been laid out a bit And then you roll it out thin, and you cut it.
And that’s what we call handmade dough. I’ll let the machine do it for me. Replacing blades, adjusting dough thickness Wrapping in bags to prevent drying I like thin noodles. I like thin noodles. That’s why we make it thin. Noodle making is complete Taste check is done.
（We eat soba (buckwheat noodles) for breakfast. Cleaning the machine carefully Covering the machine with a hand towel sweeping the floor Cleaning up tools 6:14 Morning sun is coming up. This is an unusual morning. (Staff) It’s pretty blurry. Well, but it’s not that bad. Cleaning up after the preparation Chilled
Morisuyu for Morisoba (Staff) There’s a lot of cleanup afterwards There’s quite a lot going on. We divide the juice into containers.
into containers Soba is poured into a buckwheat glutinous rice wine vessel Chill mori soup in refrigerator Put away thawed duck meat Making breakfast with tasting soba noodles Pork belly Green onion Pork Seiro soup is ready Soba noodles are boiled in cauldron Scoop up soba noodles with a colander Quickly pull it up with cold water Soba is served in a buckwheat noodle bowl Here you go (Staff) Thank you. Not really this many, though. It’s a bit of a big haul. This is mori soup. Breakfast is served Great transparency…
Thin and shiny Sarashina soba noodles This is Mr.Yoshimi’s ideal nihachi-soba The center of the buckwheat is used.
white and graceful matured noodle Aromatic, dark soup stock.
Dipped in sweet dipping sauces. Soba goes down the throat and the flavor is
The flavor of buckwheat noodle is spreading. Higashimatamu Coast 10:22 Employees begin to clean up Tabletop trays are cleaned and
setting of hand towels (Staff) Have you been working there long? Long time. I’ve been here since the beginning. About eight years, I think. (Staff) How are your soba noodles, Yoshimi? It’s delicious.
I like it too. Refilling paper cups on the table Chopsticks replenished Yoshimi is back Preparation of water on the table Preparation of condiments Negi (green onion) Wasabi Waiting area for 3 outside the restaurant On Route 247
Square shaped storefront and signboard are the landmarks. The owner has 30 years of experience working at a buckwheat noodle restaurant in Tokyo.
The word “Edo Soba” stands out prominently. Business hours 11:00-14:00
Closed Mon, Thu, Fri Prosperous business
Soba-YA Yoshimi Traditional taste
Kamojiru Soba Parking: 6 cars at the back of the store 3 cars on side side of store Counter only 13 seats Kakesoba 500yen
Morisoba 400yen (additional Morisoba 300yen) Triple layered Kamo seiro 1200yen
2-stacked Kakiage-seiro 900yen Pork seiro 900 yen
Iso oroshi soba 800 yen Seasoning
Shichimi Karakashi, Ichimi Karakashi Regulars arrive before opening That thing has started.
The Iso-Oroshi is on the way You used to love Iso-Oroshi. Triple layered Kamo-Seiro (Soba with duck)
Iso oroshi soba Making soup for Kamo Seiro Duck meat Green onion Soba noodle seiro prepared Boil soba noodles wakame seaweed Aged egg Grated radish glue Condiments for Iso-Oroshi Soba is completed Dipping soup for Kamo-seiro (duck noodle) is completed Soba is quickly cooled in cold water First Morisoba is completed Boiled soba noodles are served in a seiro (buckwheat noodle) Served immediately over the counter Slurping noodles in one go I bet they come because they’re delicious. Polishing the water Stretching the lower back, bending exercises
General getting ready for opening 11:00 opening Welcome 5 and 2 people come to the store right after opening Two orders of three tiers of Kamo seiro Soba noodles are boiled after order is placed Preparation of duck noodle soup Duck meat White onion 5 people decide to order
4 duck seiro, 1 kakiage seiro Soba noodle soup is made
Soba soup is made at once The kakiage (deep fried oyster mushrooms)
It comes with grated daikon. Soba broth for Kamo-seiro is ready. Soba noodles are boiled at the same time Soba noodles are quickly pulled out with cold water First, one piece with duck soup Second one is mori soup. A true comparison of tastes… Soba noodles in a bowl with duck soup Delicious! Kakiage soba soup Grated daikon radish.
You can put it in that or You can put grated daikon in the soup.
you can put grated daikon in it. Various ways to eat One level Hot Duck Seiro soup is served
served one after another Soon, more and more soba
（Soba noodles will be coming out soon. Soba is said to last three minutes.
It’s said that soba lasts three minutes. Okay, everybody.
I think we’ve got one. Okay, now we’re going to go to the third tier. More and more customers are coming in Two pieces of duck and mori Iso oroshi and pork seiro are ordered Iso Oroshi Soba with Pork Seiro
You can choose dipping sauce or bowl of rice Yakumi (condiments) and mori-jiru (soup) are served immediately A dialogue between the employee and the owner echoes through the restaurant.
and the owner’s conversation echoes in the restaurant. Duck soup Yes, one mori 2nd piece for taste comparison Iso oroshi soba with condiments
making it in a handy manner. Iso oroshi soba with condiments made from grated radish Soba noodles are ready In it
Soba noodle soup in it. Mix them together. Put it on and eat it Pork Soba Noodle Soup
Pork flavor in thick broth. Yes, one piece in pork broth Enjoy soba noodles dipped in hot pork miso soup Buckwheat noodle soup clean and complete meal! Duck green onion One duck for each of you Hold the top, please. Taste the first tier with mori soup First sip of duck seiro soup Taste comparison of two kinds of soba soup Waiting area outside the restaurant is full. 1 person comes to the store Yes, 3 more Yes How many more? One more Sobayu for beauty and health. All you can drink. To taste freshly made Soba
Soba is served one layer at a time Soba noodles with an excellent thirst-quenching taste
Seiro is served one or two steps at a time. Employee takes care of the bill 2 people and 1 person come to the store Two and one came
Oyster fries and duck Kamo nanban with hot soba noodles Preparing Kakiage Soba Soup Kamo seiro-jiru (duck noodle soup) Kakiage soba soup
Kakiage (deep fried fish cake) in broth is the best. Duck soba noodles in broth
Full of flavor of duck meat. First, one step. Okay, one step at a time. Warm Kamo Nanban Soba
Combine No.2 soup stock and kareshi Duck meat Green onion Soba noodles are washed in cold water and served in a bowl.
served in a bowl for one person Warm buckwheat noodles in a cauldron Using whole body to drain water from buckwheat noodle Kamo nanban, aichi yo Kamo nanban soba
Dashi broth and duck meat go well together. (Staff) If you don’t mind, I’d like to know what you think of the taste.
I’d like to know what you think of the taste. The buckwheat is hard and
chewy and tasty. 3 people come to the restaurant
They order 3 orders of “Kamo seiro”. Mother
Let me get you a beer. Okay, thanks. Seasoning wakame Yes, with beer Thank you I’m going to make three buckwheat noodle soups for Kamo-seiro.
I’m going to make three. Add shichimi (seven spice) mustard on the table
add spiciness First, one piece of duck soup. After that, one piece in mori soup Taste comparison Thank you very much. Second one for taste comparison I’ll be right there for another one. Cauldron spilling over Adjustment by adding water With a large colander
Scoop up boiled buckwheat noodles Yes, the third one. 11:47 Calm down is short-lived.
Seats fill up in no time An employee is
transcribes the order on the slip Two ducks out of sisters Here you go. buckwheat noodle soup It’s so hot, it’s going to pop out.
Be careful. Duck roe Duck seiro for one person Yes, please. Duck soup and rice gruel soup. Yes, this is the second level in the taste comparison Enjoy soba noodles with duck Enjoy soba noodles with duck and mori soup
Enjoy soba noodles First, take off the heat. Finishing touches Cold water While removing slime Tightening buckwheat noodle Hands are cold but patient Tighten up the buckwheat Yes, one step first. Second step. Okay, here goes the second one. Hot buckwheat noodle soup after meal (Staff) What is good about Yoshimi-san? I came here for the first time today. The firmness is very good. It’s just like the name says. I knew it was getting old. I’ve been eating buckwheat noodles
I’m eating it. The taste is a little different here. It’s delicious. I’ll be back. Two men check the crowd inside the restaurant from outside.
Two men are checking the crowd inside the restaurant from outside. Soba noodles with sauce Over the counter
Enjoying conversation with customers Customer concerned about cauldron With this boiling water. That’s why I don’t get colds. （I need a cauldron.)
I can’t boil crispy buckwheat noodles. Yes, third one Yes, 1st page Slurping up the slippery soba
Sipping at once with mori soup Tasting Soba water after a meal (Staff) Is it good? It’s delicious.
I come here often. (Staff) What’s different about Yoshimi’s soba noodles?
is different from others? It’s a specialty restaurant after all. There’s no such thing as a specialty buckwheat noodle store. I’m a buckwheat noodle chef.
I’m a buckwheat noodle shop… To put it another way…
Unagi (eel), Tempura (tempura) I don’t know what you’re focusing on.
I don’t know. I like the one place for everything. Leave enough for layaway.
Duck is sold out Yes, come on in. I’m sorry, I’m sorry, I’m sorry, I’m sorry.
Sorry. Two fried oysters. Here you are! 2 MORI-SOBA (rice topped with 2 buckwheat noodles) (Grated daikon radish)
I can put it in here. (If you put it in mori soup)
because it becomes oroshi-soba. Various ways to eat Yes, one piece at a time. Bon appétit. Put it in mori soup and slurp it all at once (Staff) Do you two come here often? First time (Staff) How is your first time, Yoshimi? It’s delicious. Really delicious. That’s two. Soba goes down your throat
Sipping it all at once Delicious any time of the year Great. Duck soup on layaway I’m sorry, I’m done with the duck.
Sorry. 2 women
Two orders of kakiage-soba Here you go Welcome. Yes, welcome First step. Tenjiru for you. Grated daikon radish
or you can put it in the soup. You can put it in MORIJIRU soup.
you can make soba with grated radish. Put grated radish in tempura soup Soba noodles dipped in hot Tenjiru
and eat it. Soba noodles with grated radish
Wakame seaweed and grated radish Finishing nori Iso Oroshi Soba
Popular summer menu Pour mori soup over it.
Soba noodle soup is ready Mix thoroughly
Taste soba with condiments Yes, thank you Thank you very much. Yes, buckwheat noodles. It’s good for your health and beauty. Yes, yes, yes. Soba noodles sold out before closing 12:45 closing Soba sold out. Sorry. Closed for today Waiting area cleaned up (Staff) Were you busy today? I was busy, today. This is not happening.
Tuesday. I don’t know why I’m doing this. real food Duck The owner’s special thin noodles
Boiling time is 50 seconds Kamo seiro soup is ready Here we go. Triple layered duck seiro – 1,200 yen
1 piece with duck soup 1 piece with mori soup Full of flavor of duck meat.
Hot buckwheat noodle soup Duck soup first The tight buckwheat noodle is
with the broth of Kamo soup. Thin buckwheat noodles in warm buckwheat noodle soup
thin soba noodles intertwine with warm soba broth. The soft duck meat and green onion are also
and green onion… Then cold soba soup!
Two kinds of buckwheat noodle soup to compare the taste With duck soup and mori soup
Enjoy three kinds of soba noodles as you like With cold mori soup
Soba noodles in one go Negi (green onion) and wasabi (Japanese horseradish)
Spices are indispensable, too. Refreshing spiciness
and spicy taste enhances thick soup. Soba-yu (buckwheat noodle soup) Sobayu is a buckwheat noodle soup with the flavor of buckwheat.
with buckwheat noodle soup. First, duck soup Then mori soup Both of these soups have a relaxing taste… (Staff) Do you have a good yoshimi? Really.
The fact that so many customers come to see us… Soba-aji’s character, his friendliness. Of course the soba is good That’s why it’s lasted so long. In 10 years, if the soba noodles are bad or
or the father is bad No one is coming. That’s how long it’s been going on like this… Soba old man’s personality and
and the deliciousness of soba That’s the way I come at it, too. That’s not the color of soba noodles. I don’t know about buckwheat noodles.
I know it’s white here, and it’s buckwheat noodles. I like it.
It’s delicious. I like Sarashina type of soba. That’s what it means. Thin noodles, whitish, smooth. So women, children…
So it’s a buckwheat noodle that everyone can enjoy. I’m the last one to finish. Welcome and thank you Be as conscious as possible. I’m going to say it out loud, I’m going to say it out loud. I think it’s good to let it out from the bottom of your stomach…
the audience feels good…. And it’s good for my own health, too. I have been on the road of Soba! The owner’s personality attracts me.
You should try “Soba-ya Yoshimi”! Thank you! 76 year old owner runs
500 yen per bowl of ramen Yum! This is so good! It’s the best! This is the best! Thank you for the food. It was delicious. I’m so happy to be able to eat this for 500 yen. Many fans visit from far away (Staff) Is it worth it? Yes, it is. Yes, it is. （It takes about 40 minutes at night. That’s how much I like ramen here. It fills my heart with warmth.
A close-up look at “Yum Yum”, a human-oriented food stall. Osu, Naka-ku, Nagoya-city, Aichi pref. 4 min walk from Osu Kannon Station Exit 2 Osu Kannon, near Osu Niomon St.
Food stalls are set up Inagaki-san, 76 years old, the general 10:20
Stalls moved to stall space Lots of cargo loaded
Carrying a stall with a total weight of approx. 200 kg Many familiar faces General
Greetings to many people Speeding up the hill in the shopping street
Pulling a stall vigorously In the alleyway of the shopping street
Stall is set up on the site of an apartment building 10:19
They assemble the food stall, start preparing the food. Food stall ramen “Yum Yum Formerly under the same name
but it used to operate under the same name as the store. 4 years ago, he changed his business to street food stall noodle shop. Business hours
Lunch 12:00-14:00
Night time 17:30-23:00
No regular holidays Across the street from the food stall
Enter Nepalese restaurant General The preparation is done with the help of the Nepalese restaurant.
the kitchen is rented by the Nepalese restaurant When he sees the general, he
someone he knows calls out to him Good luck! The soup contains two kinds of chicken broth: “regular chicken broth” and
and “Nagoya Cochin chicken broth” are used for soup. Put two kinds of chicken broth into a pot with water Cut into tomatoes Whole tomatoes are a rare ingredient in soups.
Whole tomatoes Remove scum from tomatoes Chinese cabbage Split in half and put in soup pot onion Add bisected onions
Bring to a boil Sometimes closed temporarily on rainy or windy days Seasoning with light soy sauce, koikuchi soy sauce, and salt Then making roast pork The barbecued pork is seasoned with a special seasoning.
and season it with his own special seasoning. The broth from the day before is used as it is.
and used in addition to it. Cut seasoned roast pork after boiling Chop bamboo shoots Menma is in balance with the other ingredients.
the menma is not seasoned to balance the other ingredients. Other simple ingredients: “naruto” and “negi” (green onion) Thin noodles 11:30
Preparation is finished and ready for opening It was windy on that day.
A plastic sheet is attached and secured to protect from the wind. Customers are already there before opening! 12:00
Lunch time opening Ramen 500yen Chashu-men 800yen　
Large size each extra 300yen Sake (Japanese sake) 300yen Sitting at counter Looking at the menu carefully and ordering Ramen Order for ramen noodles is placed
noodle is boiled Noodles are taken out of the bag and loosened Put the loosened noodles into boiling water
into boiling water Pour hot water into a bowl and heat it up Tomatoes make it look delicious, don’t they? (Staff) I haven’t seen many
tomatoes in Chinese soup…. Maybe a little (changes the taste) Noodles are cooked
serve in a bowl Welcome to the table! one ramen Special roasted pork Special roasted pork, pickled bamboo shoots, green onion, and radish on top. Pepper, 1 taste Shichimi (seven spices for ramen noodles) is prepared Glasses are removed,
I take off my glasses and start with hot soup. Soy sauce flavor Then slurp the noodles Slurp the noodles with the soup. Special roasted pork Special roast pork enhances the taste of the whole dish
further enhances the overall taste. Finished eating all the soup. This man also drank all the soup Two people at table 2 bowls of ramen made quickly and efficiently The general even serves the food to the customers A group of 4 people come to the restaurant
They are seated at the counter. 2 bowls of ramen
2 bowls of chashu noodles Food is ready Silence.
Sipping ramen… All four of us flattened in no time A man I know comes to the restaurant Orders chashu pork noodle soup Plenty of chashu pork on top Put green onions, bamboo shoots, and radish on the top. Chashu noodle Back rehabilitation 13:05
Family with baby comes to the store Order 2 ramen noodles (Staff) Do you come here to eat often? First time. (Staff) How is it? How is the taste? It’s delicious! So refreshing. Delicious! warm (General) Come on in, come on in, come on in. Shall I move? Thank you. I found the store open for the first time today.
I’m going to eat. make 2 cups of ramen noodles reaching for freshly made ramen noodles Windy, plastic sheet hits me Interesting~ Chicken bones base
A taste of traditional soy sauce soup… Windy and peppery Pepper gone Flying away~ Here you go. Chashu-men – 800yen Light, but with a strong flavor.
Soy sauce flavored chicken soup Then, put “ramen shichimi” on the noodle.
ramen shichimi”, which the owner recommends, and eat the noodles. Thin noodles are mixed with soup, Ramen noodles with seven spices
and enhances the deliciousness of the soup. Special yakiniku pork soaked in flavor The owner’s heart is filled with his passion.
with the owner’s thought and care A nostalgic feeling of nostalgia
Ramen of “Yatai Ramen Yam Yam Yam Thank you for the food! 14:00
Lunch session ends Tables are cleared Prepare for evening sales Cutting the missing ingredients Roast pork is also newly stewed, Cut into pieces and put into containers From a familiar store
receiving a gift from a friend or family member Oobanyaki. Bon appétit. Bon appétit. (Staff) We get food from all kinds of people, don’t we? You get it from all kinds of people Radio on and ready to go 17:30
Evening session opens Male customer comes to the counter seats immediately (General) The wind is great That’s great Unwrap the noodles.
into boiling water Pour soup into bowl heated with hot water Put boiled noodles into bowl Special roasted pork Finished with menma, green onion and naruto on top Here you go.
Here you go. Receiving freshly made ramen Eating ramen vigorously Two men and a woman come to the restaurant (General) Yes, come in (Woman) Ask for it (Male) Two ramen noodles, please Two, yes. Coming from Korea Mr. Youtube is eating well.
I’ve seen the video. (Staff) Is this your first time today? First time. The ramen noodles are freshly made.
and accepts it (2 people) Oh! (2 people) impressed by the ramen Both of them eat all at once (Male) Thank you so much for the food! Thank you very much (Female) Thank you Thank you. Washing vessels used between sales 18:11 In Search of Yam Yam Ramen
Four guys from Taiwan 4 people Okay? There you go. Are you waiting? Are you okay here? Yes, I’m fine. A general explains the menu to an overseas guest
Explaining about the menu to foreign customers. Ordering ramen
4 cups of ramen are made Here you go Thank you very much. (Staff) Is it good? Yes, it’s delicious. Yummy At the counter
A couple of customers Bon appétit! Looks so delicious! I’m going to go to the restaurant and buy a new one! Men take from the menma
Women take from soup Feeling the night breeze, savoring the ramen… Thanks for the food! It was delicious! Here you go Come in from the back. Come in from the back Waiting for a seat to become available
Male customer, man and woman, sitting at counter Male customer’s ramen noodles are ready Start with the soup Savor it slowly Continue to slurp noodles A pair of ramen noodles is also ready Man orders chashu ramen
Woman orders ramen Delicious Man who finished the meal in a flash It was delicious! It was delicious. Thank you very much. 19:00 A group of 4 people sit at a counter Three large portions and (General) one regular? Two drinks, please. Put the sake in a special container
warm it in a pot to make hot sake. Hot sake is ready
reach for it A toast is made and the hot sake is drunk
The warmth seeps into my body. Looks so delicious! First, two large portions Two large portions. Two men give me chashu pork noodle (large) My back receives a cold wind.
Ramen noodle soup stings even more… Sipping noodles Maybe eating outside is a good idea. In the cold and windy weather, four people
4 of us are eating chashu noodle in the cold and windy weather Three people sitting at a table outside I wouldn’t put pepper on it… But it’s all going to fly away. I bet. Wind, wind, wind See, it’s all flying away Bon appétit! (Staff) Do you come here often? Yes, I do. The happiness of eating this for 500 yen is tremendous! I come here about once a week I’m on my third or fourth. (He’s) the first time I was shocked to learn for the first time that it’s that 500 yen!
I was shocked to learn that for the first time! Delicious! Delicious! Delicious! Thank you. Chashu Noodles Here you go~ Yes, you’ve been waiting for me. First, take a sip of the soup slowly
and chew the taste. Take a second bite of the soup Continue to slurp noodles The noodles are chewy at first and The soup is delicious. Yes, we’re waiting for you… Here you go Both of you slurp your noodles both eat special roasted pork and eat Drink soup Yummy roast pork delicious Delicious (General) Thank you 2 ramen noodles 2 cups of ramen noodles are ordered Yes, we are waiting for you Here you go. This is it! This! It’s so cold, isn’t it?
I think it’s good. It’s good! This is so good! Very good, very good, this is Delicious! It’s so good! Really, really good! Three Nepalese guys come to the restaurant
They sit at the counter. They have just made ramen noodles.
and give it to everyone A dash of spice is poured over the noodles A friend of mine comes to the store.
They exchange information with each other 20:10
Delivery order comes in A couple comes to the store
sit at counter 4 bowls of ramen are quickly made Looking around the stalls
Customers enjoying the atmosphere The finished ramen noodles are covered with plastic wrap and
and put in okamochi (General) I’m going to go to the store for delivery (Customer) Yes, that’s fine I’ll be right back. Coming back soon Back from delivery in 3 minutes Immediately makes ramen for waiting customers Replenish missing ingredients Nepalese restaurant offers chai Nepalese restaurant’s menu creation.
General giving advice Two men come to the restaurant
They order sake and ramen Yes, thank you A man comes to the restaurant
Ordered Chashu-men (large) Bon appétit! 21:30
Kids from a local taiko club visit our store.
once a month, treat them to ramen (Staff) Taiko club kids don’t get paid? (Staff) No, we don’t get paid Only once a month. We’re all doing our best, kids. Because I told them to come. To the children of the taiko club
I’m going to make ramen Here you go, first four. Children line up to
carry the ramen noodles to the table what’s up? That’s delicious. Don’t be camera shy. (Staff) How do you like the general’s ramen? Best! It’s the best, I knew it! It’s so good! Two regular customers come to the restaurant
They sit at the counter Two regular customers
drive one hour to visit the restaurant every week. (Staff) You mean to eat Yum Yum’s ramen? Yes, that’s right! (Staff) Is it worth it? Yes, it is. Yes, there is. Yes, there is. One ramen Men: Chashu-men (large)
Woman orders ramen (without roasted pork) Man puts pepper all over the noodles Men slurp noodles Woman takes a sip of alcohol Then they slurp the noodles
The unique taste of a food stall spreads Many fans come from far away.
General’s Ramen Man orders chashu noodle
with pepper on it. Sip of soup Then slurp noodles And conversing with regulars Relaxed by the atmosphere of the food stalls.
A relaxing moment in the atmosphere of a food stall 22:20
Two people who drove 40 minutes to come to the restaurant That’s how much I love the ramen here. (Staff) You’ve been here several times. Me four times. I’m about the fourth time too I guess it’s addictive. The atmosphere You don’t have to be hungry to eat.
I can eat ramen here even if I’m not hungry. That’s what’s strange I’ve never left anything behind Scooping and pouring from a pot of soup that has run low Here you go Here you go I have to smile Nikkotto! Yummy! Great! Through media appearances
through media appearances. People from Ibaraki, Fukushima, and Tokyo also came to the restaurant. I saw people from Osaka, Kobe, and many other places. From Okinawa Some came from the U.S. No, no, no I’m glad I did it Really glad we did the stall 23:00 Closing
Clean up Wipe down stove area of stalls Rope and secure stalls 23:35
Clean up is done and they go home When you start moving, so you’re fast, right?
You’re walking. It’s easier to walk fast than to walk slow. It’s heavier when you go slow.
Because it’s hard to turn the tires. About this much, it’s heavy. If you pull like this at first, the tire spins… When the tire spins, it’s easy. There’s no one here at this hour anymore. Look at the lanterns sometimes. “Oh, can I go to the noodle shop?” “Oh, can I go to a ramen shop?
and come running to me. The end. (Staff) When did the cook start? About 40 years old (Staff) What did you do before that? I worked for a construction company in Tokyo.
That’s why it’s late. Putting the stalls back in storage 23:43 76 years old, long day for the food stall worker comes to an end. Asayama-cho, Kasugai-city, Aichi pref.
Hiroshima-style okonomiyaki “Fumi-chan 4 parking lots in front of the restaurant 9:21
Owner from Hiroshima goes to work Compact restaurant with 7 seats
Homey okonomiyaki shop where you can enjoy the taste of Hiroshima Hiroshima-yaki or something.
It’s out there. As a Hiroshima person
I think it’s different. I’m that particular about it.
I put a lot of effort into making it. And that’s why
who understands that. They’re regulars…
Because they come to us. (Staff) Because they can enjoy the real taste. In my own mind.
I think so, but Since I was a child
I’m used to it. Because it’s Hiroshima’s favorite Hiroshima-style okonomiyaki (restaurant name)
I didn’t want to add “W I wanted to put “okonomiyaki” but I didn’t want to.
I wanted to put “okonomiyaki” but I didn’t want to, but I did. The owner’s owner Harvesting green onions for the store The only ones used in the store are green onions I did cabbage, too. Six to eight a day.
We use them. Make a row here. About 8 pieces means A row of them would be done in a day.
in one day… So I gave up on cabbage
I’ve given up on cabbage. Thank you Start of stocking up This is the place
Father’s (husband’s) parents’ home This is the parent’s died the year before last. I’m supposed to go in here when I came here to marry. I was working as a caregiver. I thought the place was nice. I said, “If you cook okonomiyaki…
I said, “It’s good, right? I was 23 years old.
We were talking. And we never spoke again.
I haven’t talked to him since. when he said, “I’m going to rebuild this place. Your father is a carpenter. Tell him to build it for me. So I quit my nursing job. I started w After 60 years of age
It’s like a dream come true. It’s fun, that’s why. I’m doing what I love. Big piece of land
My parents gave it to me. The truth is, I
because I also had dementia. If we could create a community like that
I’d love to have a community like that. I hope I can be of help to you.
I hope I can be of help to you. Your father is All kinds of people come here.
and he wants it to be a place where people from all walks of life come together. In the end, people from all walks of life
people from all walks of life. I think it’s going the way they want it to go. And okonomiyaki.
I want them to taste good, but I hope you had a good time.
I hope you have a good time. I think that would make me the happiest.
I think that would be the happiest thing for me. I put up a bar on social media.
(The proprietress is a Shogo Hamada fan) From that fellow
(The proprietress is a Shogo Hamada fan) I’m glad to see so many of you here. So we’ve got a lot of people
A lot of people come. Some of them are my favorites.
come to our booth. And fans of Hasho
and Carp fans
come too. People come from all over the world. Green onion
I’ve had them planted. I use them only for okonomiyaki
only for okonomiyaki. By washing it several times. Because it takes away the smell of leeks. Refreshing
I think it’s a good way to eat it. I’m trying to be a little creative. And the meat goes up. And Mr. Mumps.
It’s going up. I didn’t make any money Now say the profit margin is 50%. To the accountant’s guy. 50%. Not red, but I don’t get paid my salary.
Volunteer status That’s not going to last.
That’s what I’m trying to tell you, and that’s why I’m here. as long as you get paid. If you raise it, that’s
I’m just saying that it’s not a problem. I’m going to raise it. I’m sorry, sir, but I’m afraid I’m going to have to do that.
I’m sorry, but I’m going to have to do that. Cabbage.
I’m just trying to figure out how to make it taste good. I’m particular about how I cut it. I want it to taste good, and I want it to taste good. Cabbage It’s better to cut it just before
because cabbage tastes better. I don’t leave it uncut Hiroshima.
Okonomiyaki restaurants used to be Michi-chan and so on. Rei-chan and so on It was customary to give the owner’s first name
because it was customary to give it the first name of the owner of the store. I put it on. I’m not sure if it’s normal bean sprouts.
I can’t get them to stick to the sprouts. This way they are crispy and crunchy. Because the flavor is totally different soup stock pour over soba (buckwheat noodles)
flavoring Hiroshima okonomiyaki is Some stores boil fresh noodles
but there are many shops that boil fresh noodles. So that the aroma of wheat can be smelled. my house is as narrow as this street I don’t know what to do.
I’m going to talk to Otafuku and see what I can do. Even with bagged noodles Deliciously flavored I’ve got a deliciously flavored one.
I was taught that. I’ll take that one step further. By doing that
so that you can enjoy the buckwheat. I add a secret ingredient
I also put kombu (kelp) in it. And I’m particular about the dashi powder. People who can feel the dashi
They’ll notice it right away. If only one person would notice
If only one person would notice I feel happy. I’m particular about soup stock Hiroshima people… since childhood. Twice a week.
Like going out for okonomiyaki. I feel differently about okonomiyaki
I feel differently about okonomiyaki. Because of okonomiyaki I can’t tell you how much blood I’m making.
It’s not an exaggeration to say that it’s made of blood, right? Why do you insist on Hiroshima-yaki? I mean, why do you insist on Hiroshima-yaki? I was told by everyone I’m trying to be particular. I was in the restaurant business, my parents were. I used to have a kid who used to cook for me. And helping out around the house was the norm.
to help out around the house. I was kind of in charge of cooking.
I was kind of in charge of cooking. In that sense, I’m
I’m confident in that area. (Daughter) It seems to be a children’s set (Daughter) It’s a service. About 20 minutes before
I’m going to put the fire on. And if you don’t heat it up slowly, it’s going to get burned.
If you don’t heat it slowly, it’s going to burn. I let it sit overnight… all the time. I also adjust the firmness
I adjust the firmness as I go along. I think 30 people a day at most. Roughly 20 people average. That’s limited. And you can only burn four of each of these. And we’ve got seven seats. no matter how hard I try I can’t come that many times. That’s my limit, so I have a notebook that customers can freely describe Table-top seasonings
Ichimi, shichimi, pepper, salt, garlic powder, mayonnaise, otafuku sauce Business hours Closed Open 11:00 Okonomiyaki (Soba, meat, and egg) 800yen
topped with egg 950yen Topped with plenty of green onions 950 yen
Fumi-chan special 1300yen Toppings
Green onion 150yen Egg 150yen Toppings
Ika-ten 200yen, Soba-W 150yen Umaibo egg roll 150yen
Butcher’s special sausage 300 yen Chiffon cake (with coffee) 400 yen Beef broth, small 300 yen Regular customer comes to the store Green onion and egg
toppings are added to (soba) W Thank you very much. Baking buckwheat noodles with dashi broth Dough I’m so nervous. cabbage Tenkasu Tororo Kombu Bean sprouts Dashi powder Pork （It depends on the water content
It depends on the firmness of the cabbage. I think you can steam the cabbage by adding water to the cabbage when you bake it.
by putting water in the pan when baking. Steaming and baking Customers come for the bright proprietress Eggs Salt & pepper Bake while shaping Sauce Green laver, sesame Green onion Okonomiyaki
Soba w/ green onion, egg topping The owner’s favorite okonomiyaki from his childhood.
The owner has been eating okonomiyaki since his childhood! At the request of the neighborhood kids, “Umaiboko” is now on the menu.
Umaibo Tamago Maki” is added to the menu by request of neighborhood children. Umaibo Sauce blue glue Umaibo Tamago Maki Butcher’s special sausage Shaved ice in summer Strawberry syrup Condensed milk Shaved ice at the end Thank you! Like your husband’s personality. I was attracted by his wife’s personality I can eat a meal in a friendly atmosphere
and you can have a meal with her. Very tasty. I often eat okonomiyaki in Hiroshima
I often eat okonomiyaki in Hiroshima. I often eat okonomiyaki in Hiroshima, too.
and the taste is as good as that. You don’t have to go to Hiroshima I can have a meal in the neighborhood.
I can have a meal at a nearby place. Two couples visit Okonomiyaki (topped with tempura squid and egg)
（Okonomiyaki (topped with tempura squid, egg and green onion) Okonomiyaki (topped with tempura squid and egg) Okonomiyaki (topped with tempura squid, egg and green onion) Healthy and hearty okonomiyaki Savory buckwheat noodles with dashi broth.
Deliciously mixed with sauce! Thank you very much.
Take care Man in a hat comes to the store Female customer comes to the store at the same time One takeaway is a piece of squid tempura Udon noodles with egg here Yes, sir Instead of buckwheat balls
Udon ball goes in (Customer) Oh, really? The texture is different again Different texture? I’m going to try it… I’ll have soba turned into udon. with egg topping.
please. Udon Stir-fry udon noodles in soup stock Squid tempura Okonomiyaki (egg and udon) Hot okonomiyaki Delicious okonomiyaki with udon noodles Udon in okonomiyaki is so good Thin and firm udon noodles are used in Hiroshima.
udon noodle is used in Hiroshima, but I didn’t find it when I came here.
I didn’t have it. I’ve never had that udon
I couldn’t find it. One of the customers
who is from Hiroshima… How come there is no udon? I hope you find it soon.
I hope you find it soon. I finally found it. Since January of this year I found it.
I’m working on udo Limited to 3 meals One male customer comes to the store
Fumi-chan special order Special” consists of soba noodles, meat, and egg.
topped with fried egg and green onion. To-go Fumi Special Thin dough and full of vegetables
The best soba noodles are very satisfying! Fumi’s charm, I guess. I can feel her kindness
I can feel her kindness. It’s a cozy place. It’s built in layers and layers and layers. First of all, it’s very satisfying to eat, sir. After eating one piece
I’m full. The taste is excellent squid tempura I’m using about 10 centimeters by 10 centimeters.
I cut it into pieces and use it. I carefully bake each piece one at a time Fumi-chan special 1,300 yen The aroma of sauce is appetizing… Fumi, the most popular No.1 product Rich flavor of pork and squid tempura,
It is delicious with the sweetness of vegetables and the aroma of soup stock! Coke 200yen Shaved ice mango flavor + condensed milk 350yen Shaved ice on a hot day is the best.
Shaved ice on a hot day is the best The raffle for the service is
Even adults can return to their childhood. Number 25. Go ahead. Thank you very much. Fumi from Hiroshima bakes
The best okonomiyaki which is made by Fumi who is from Hiroshima! A homey restaurant that will make everyone smile at home.
Fumi-chan is a homey restaurant that makes everyone smile!

0:00　津島）和風らーめん 森田屋
地図　https://maps.app.goo.gl/5K6appfGudSuokRz6
住所　愛知県津島市莪原町宮東
URL　 https://youtu.be/L-aavW9eink

26:35　名古屋）招福軒
地図　https://maps.app.goo.gl/qgKj3zDK8iomZuj89
住所　愛知県名古屋市北区萩野通２丁目１７−１ フォレスト萩野通 1-A
URL　 https://youtu.be/Id8i4nbx-Po

1:08:03　西尾）そば爺 よしみ
地図　https://maps.app.goo.gl/T8oprTKGmSqUEJvf6
住所　愛知県西尾市東幡豆町宮司４−１
URL　 https://youtu.be/R0Qrfawz_4w

1:57:06　名古屋）大須屋台ラーメンヤムヤム
地図　https://maps.app.goo.gl/wqXXYweanEK2W5XR7
住所　愛知県名古屋市中区大須２丁目２６−２８ アイランド大須
URL　 https://youtu.be/2cBvu0O2uIg

2:47:44　春日井）ふみちゃん
地図　https://maps.app.goo.gl/RAhbPzk91vG3uikL6
住所　愛知県春日井市浅山町１丁目３−５９
URL　 https://youtu.be/offox381n9Y

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

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