カツ丼！特大かき揚げ！圧倒的高コスパで３時間３００人が鬼殺到する老舗大衆めん食堂丨愛知老舗大衆めん食堂３戦

カツ丼！特大かき揚げ！圧倒的高コスパで３時間３００人が鬼殺到する老舗大衆めん食堂丨愛知老舗大衆めん食堂３戦

Deluxe Miso Simmered Udon! Deluxe flour dusting, right? Katsu rice bowl! Delicious and generous portions and the atmosphere of this place has an old-fashioned feel Nice I still want kishimen noodles. Because it’s delicious Shocking jumbo kakiage! Prepared by the owner with years of head chef experience
Fish dishes made without regard for profit! There’s hardly any profit at all, you know. As for the fish, the customer If they leave with a smile
that’s all I ask. It’s delicious. Established 90 years ago!
A behind-the-scenes look at a long-established kishimen noodle restaurant now in its third generation Shichihō-chō, Ama City, Aichi Prefecture
Along Prefectural Road 115 The tile-roofed exterior is striking
Kamayaki Shimen Noodle Shop ‘Mitsukakuya’ The meticulously crafted interior exudes charm. Mr. Kato, the third-generation owner Mr. Kurage (43),
Mr. Kurage (43 years old) From the boiling water
and add bonito flakes. Skim off the scum. Dashi ingredients: kelp, bonito
bamboo shoots, and bonito Add sasaboshi Carefully skim off the scum
Simmer for about 10 more minutes 7:53 Rinsing rice Rice: 15 sho on weekdays
About 22 sho on holidays In the stockpot,
and prepare it Strain the finished broth Strain the broth from the second pot as well. Clean the pot. Fill the pot with prepared hot water
Extract the second broth Remove the used dashi ingredients Make the second broth Add muro, sasa, and bonito flakes
Carefully skim off the scum Staff) What kinds of mentsuyu are there? Red broth, white broth Kamaage udon broth Donburi broth Zaru noodle dipping sauce Also, the broth from the miso stew Staff) Is it the same broth?
but the seasoning is different? Yes, that’s right.
The seasoning is different. Combine the miso and broth
to make the broth for simmering in miso. Approximately 14 liters
miso stew broth Let the finished miso broth
and set it aside to cool The broth for simmering in miso is complete Third time making the broth. Staff) You keep making it, huh? That’s right. This is actually a light day. It’s already New Year’s or something. It’ll be like ten bottles or something We’ll start prepping around 5:30. The broth preparation is complete. Combine the dashi and kaeshi. Red sauce complete The amount of sauce is two 8-liter bottles 12 sho and That alone
enough to last until noon It seems to be coming out
it seems to be The noodle-making room next to the shop Udon for miso stew Bundle the finished noodles into individual portions Deep-fried scorpionfish and simmered flatfish Served with squid sashimi (Shopkeeper) Also comes with kishimen noodles
and rice included Owner) That’s about 15 servings. Shopkeeper) After that’s done
Next time, simmered rockfish and grilled barracuda, sashimi, rice, and with kishimen noodles
set Many people order it That’s a bit unusual. Too much It’s a full course of fish, so For those who lined up this morning Those who came just before closing time The content changes, but I absolutely want to make sure they can eat it. Like, limited to 5 servings or something. It’s a shame for those who can’t come Kishimen noodle making Mixing the dough in a mixer The dough is mixed together Put the mixed dough into the noodle machine It’s machine-made. For 90 years now we’ve been in the noodle-making business Since our noodle-making business is the foundation, though we don’t do that anymore There’s a place called Mitsukaya Noodle Company here was a company that sold noodles Nowadays, computers
make the noodles now, Our place has always been since my grandfather’s time
100 Stretching the blended dough Pass it through the roller repeatedly
to roll it out even thinner Even though it’s called miso stew it’s mostly just the ingredients that
that’s different. chicken is added Tempura is added In our case, the noodles and
the miso itself differ, There are several types, boiled and served
The regular kind Add the noodles directly to the pot without boiling them first
and add them directly and serve. A bit thick and sticky Rich There’s this thing called “flour dusting” That’s popular too Then there’s miso stew with kishimen noodles
and quite a few people What kind of miso stew should I make today?
I’m thinking about I guess more people can eat it Cut the stretched dough into noodle strands Apply dusting flour Bundle them one by one Kishimen noodle production complete We have a vegetable called moroheiya
and This is the first restaurant
to make it Moroheiya
originated in the Arab world. is a vegetable that came to Japan very healthy plants This might be a good match for Japanese people.
might be a good fit and the person who brought it back
and Mr. Mitsukado
There’s this plant, but I asked if it could be made into noodles.
and Well, my dad turned it into powder turn it into liquid
He thought of all sorts of ways I tried moringa noodles
for the first time around here We also make soba noodles
too, The reason we don’t use 100% buckwheat flour is is to achieve a certain texture,
or the way it goes down your throat Thinking about things like that Adding transitions It’s called “outside flour”
it’s made by mixing several types together Among buckwheat noodles There’s something called Dattan soba.
and This was about 20 years ago
when my father Flour Company
Nippon Flour Mills This kind of flour
in Mongolia Rutin
43 times more than buckwheat They asked if we could make noodles with this.
and Mix it into the soba Is this a rare kind of noodle? Soba noodle making Depending on the situation,
with a ratio of 70% to 60% The mixed dough
through a noodle machine Pass it through the rollers repeatedly
to stretch it thin and evenly. Adjust thickness with the dial Cutting the finished soba noodles Homemade soba with exceptional texture is complete Coating with flour 1Bind in bundles Soba noodle production complete Mr. Maeda, who has worked for over 20 years
Mr. Maeda, originally from Ehime Prefecture The president used to be a head chef
head chef at a Japanese restaurant We met there I was invited The shop owner returned from shopping Prepares garnish for sashimi The shop owner cuts the sashimi Shop owner) Ten years of kaiseki cuisine Staff) As an apprenticeship? Shop Owner) Exactly. Shopkeeper) I’ve been going for ten years since graduating college. Today’s sashimi is
Squid sashimi Wrapped and prepped There’s hardly any profit, right?
When it comes to fish If the customers leave with a smile,
that’s good enough for me. Your place has a bit
too many items on your menu troublesome Some customers get angry about that Staff) Don’t you usually
not cut back too much? No, we don’t. Well, since way back Since my father’s generation, this amount I’ve increased it quite a bit
though. As for the fish, serving different fish every day As for the miso stew you can change the type or noodles It’s hard to decide
that you’ll be spoiled for choice. When there’s so much
makes you want to come back again I hope they think that
192 Young people too We’ll serve pork bowls and large cutlets Well, it’s the kind of thing that makes you hesitate I’ll definitely want to eat this again next time I come. I want to make it a restaurant
I want to make this a place The fried tofu we put in the kishimen set meal Preparation of ingredients complete Prepare the finished noodles in the kitchen Sweeping Wiping the table Make sure to wipe under the menu too Wipe the tatami room table
Wipe them down carefully The proprietress
arranges the flowers at the entrance 10:25
Customers begin lining up Preparing the tempura batter Mix thoroughly to avoid lumps
Mix thoroughly and strain through a sieve The batter is ready. The scorpionfish used for the fish set meal. This is the simmered flounder fillet This one fish and squid sashimi and Kishimen noodles and rice set It’s flounder,
There are several kinds Quite a few
stone flounder is thick-fleshed It’s quite filling. Braised flatfish Coating the stonefish with potato starch Deep-fry the scorpion fish in potato starch until crispy
and served with homemade sauce. Fry the scorpionfish in oil for preparation Once an order comes in,
and deep-fry it a second time to achieve a crispy finish We fry them continuously as we open. Used for dishes like pork cutlet rice bowls
Preparing the pork The cut used is between the shoulder loin and the loin
Approximately 160 grams per piece Pound to tenderize Carefully cut the sinew Salt and pepper Garlic powder Pork preparation complete Fruit cutting Arrange fruit on plate Preparing for opening
Warm the red sauce This should be enough
(on the stove) The pace won’t keep up before it boils The broth for the simmered miso dish
Preparing for opening The miso sauce for the miso-simmered pork cutlet Start boiling noodles for opening The noodles are boiled for about 20 minutes.
Start boiling them in time for opening Parking lot
Approximately 20 spaces in front of the store Business Hours
11:00 AM to 2:00 PM
5:00 PM – 8:45 PM
Last Order 8:00 PM Miso-simmered Set Meal 1200 yen
Egg Miso Stew 980 yen Kamaage Kishimen Noodles 1050 yen
Pork and Egg Rice Bowl 1050 yen Kishimen Set Meal 890 yen
Soba Set Meal 960 yen Assorted Kishimen Set Meal 1340 yen
★ indicates comes with a daily side dish A La Carte Menu
Zaru Soba 930 yen Morokheya, Dattan Soba
Shrimp and Grated Radish with Moringa 1500 yen Appetizer
Kakiage (large) 820 yen Chicken Miso Katsu Set Meal 1280 yen
Oyster Fry Set Meal 1490 yen Pork and Egg Rice Bowl 1050 yen
Fish Set Meal 1650 yen Anago Tempura Rice Bowl 1200 yen
Raw Conger Eel Tempura 780 yen Whitebait Rice Bowl 1050 yen
Grated Daikon Radish with Whitebait 460 yen Meat Broth Tsukemen Set Meal 1500 yen
A la carte 1280 yen Various Ways to Enjoy Grilled Bluefin Tuna Collar 1200 yen
Grilled yellowtail collar and head: ¥1,000 Dashi-flavored rolled omelet
Individual items available for dine-in only 380 yen A miso stew with a unique twist
“Flour-Coated” Miso Stew Can be changed to miso stew with kishimen noodles
Sichuan-style spicy miso stew change: 180 yen Seasonal Delicacies
Chicken Tempura (approx. 6 pieces) 560 yen Shiitake Mushroom Tempura 480 yen
Oden 560 yen A wide variety of sample menus displayed at the storefront Today’s set meal side dishes
Braised flounder or miso pork cutlet Available today!
Special Fish Set Meal (Limited Quantity) Just before opening
The line in front of the shop grows longer 11:00 Opening Guests begin arriving one after another Right after opening
Most table seats are filled 2 customers arrive Brewed in a teapot
Hot tea Curry soba set meal
Ordered mixed vegetable kishimen noodles The proprietress manages the orders Preparing the mixed vegetable kishimen noodles
Preparing ingredients in a small pot Egg Pour the broth over the noodles Packed with toppings!
The Gomoku Kishimen is complete Five-Ingredient Kishimen Thank you for waiting
Here’s your mixed vegetable kishimen noodles. Sip the piping hot kishimen noodles
Slurp it all down in one go Once the soba noodles are boiled
and then rinse them in cold water to firm them up Pour the piping hot curry sauce over it Your curry soba set meal is ready. Making simmered udon noodles in miso broth
Add the boiled udon noodles to the miso broth Green onions Fish cake Egg Miso stew set meal complete Miso stew set meal with flour dusting
An order with mochi comes in Preparing the flour-coated udon
Measuring one serving of noodles in a bowl Coating with flour Dipping the floured noodles
straight into the miso broth　 Thoroughly mix the noodles
with the noodles Egg Miso-simmered set meal with mochi
Miso stew set meal complete 2 customers arrive Pork and Egg Rice Bowl (with mini kishimen noodles) and
soba set meal ordered Hot mini kishimen noodles Making pork and egg rice bowl Turn the simmered broth
with beaten eggs Discard the excess broth Topped with fluffy soft-boiled eggs
A masterpiece where the pork and dashi broth flavors are irresistible! Making Miso Katsu
Coat pork with breadcrumbs and fry Cut the golden-brown cutlet
Cut into bite-sized pieces Drizzle with miso sauce Pour red broth over warm soba noodles Fried tofu, fish cake
Top with wakame seaweed Serve rice in a bowl Daily special side dish
Soba set meal complete Excuse me
Soba set meal with miso katsu, right? Fish set meal
Braised flatfish, squid sashimi Deep-fried scorpionfish
served with our homemade sauce Deep-fried scorpionfish Sorry to keep you waiting
Here’s your fried scorpionfish. Enjoying a luxurious fish set meal Staff) Do you two often
do you come here? This is our second time, I think. Staff) Where exactly is the charm of Mitsukado?
what is it? This, maybe? The fish set meal. Is the menu too big? It’s delicious. Making thick noodles with thick sauce
Put the ingredients in the pot Red sauce Thicken with potato starch dissolved in water Kishimen noodles with thickened sauce complete The thick, creamy sauce
coating the noodles—delicious! Set the pot for miso stew
the pot of simmered miso stew Green onions Fish cake Egg Miso-simmered udon is ready Making the miso katsu set meal Fry the cutlet until golden brown Cut into bite-sized pieces Miso Katsu Set Meal Miso Katsu Set Meal Complete
A rare Nagoya-style meal featuring udon salad Making the premium katsu rice bowl Beaten egg Make a thick egg drop soup with a rich broth Red miso soup Drain excess broth The katsu rice bowl is complete Oyster fries Made with fresh oysters
Fresh and exquisite fried oysters Fried Oyster Set Meal With Mini Kishimen Noodles
Oyster Fry Set Meal with Great Satisfaction Make kishimen noodles as a single item Red sauce Add the toppings and the kishimen is complete Making kakiage Add tempura batter Place in mold and fry Scatter the shrimp The hearty kakiage is complete Once the soba noodles are boiled,
and rinse them in cold water to firm them up Grated daikon radish, green onions Top with a large tempura fritter
Hearty serving! Tempura soba Today’s simmered dish Simmered Kinmedai Lunchtime
Red Snapper Simmered in Soy Sauce Sold Out Chicken and Egg Miso Stew
Customer with extra noodles Steam rises Kishimen set meal
360 Kishimen Set Meal Kishimen Set Meal Is that everything you ordered?
Is that all right? Please sprinkle the shichimi pepper from the table. Slurp down the chewy kishimen noodles
Slurp it all down in one go Once every 1-2 months
once every 1-2 months The broth is delicious I really want to eat kishimen noodles If it’s udon… There’s a udon place around here Kishimen noodles are good too It’s a good deal It’s delicious, so When you come to Mitsukadoya
you absolutely must try the “kishimen”! 11:46 Maximum visitors: 550! 300 visitors just for lunch
Orders keep piling up at the counter One order of fried oysters One serving of thickened sauce Kishimen noodles, plain
Hot noodles, please Salt-grilled rockfish Making a fish set meal Deep-fry the scorpionfish until crispy Drizzle with homemade sauce The fried scorpionfish is ready Mini Kishimen Noodles Braised flatfish Fish Set Meal Complete Oyster fry set meal is ready Making mixed vegetable kishimen noodles Once the noodles are cooked,
Dip the cooked noodles in the broth The mixed vegetable kishimen is complete Receipts line up 12:15 A family of five arrives at the store Kishimen noodles (single order) Pouring piping hot red broth Fish cake, fried tofu, seaweed Kishimen noodles complete Sorry to keep you waiting
For the customer who ordered just the kishimen noodles Kamaage Kishimen Kamaage Kishimen
Kamaage Kishimen is ready Sorry to keep you waiting
Kamaage kishimen noodles Making kakiage kishimen Pour the broth Kakiage Sesame Kakiage Kishimen Set Meal Complete Kakiage Kishimen Serve the kishimen noodles on a small plate
and dig into the shrimp kakiage tempura! Tempura Tempura Making tempura noodles Place the soba noodles, which have been tightened in cold water,
Place the soba noodles, tightened in cold water, on a bamboo basket Nori Prepare the dipping sauce Tempura soba Enjoying a family meal together Making pork cutlet rice bowls Place the crispy fried cutlet
on top of the rice Pour over a thick egg sauce The top katsu don with extra broth is complete Making thick-cut noodles with sauce
Thicken with potato starch slurry Pour the finished sauce
over the kishimen noodles Ankake Kishimen is complete Making egg-topped noodles Let the broth soak into the noodles Place the egg-drop soup on top of the kishimen noodles
Pour the egg-thickened broth over the noodles Fish cake, wheat gluten
Wakame topping Nori Shrimp Tempura Fried scorpionfish sold out
Changed to simmered rockfish Clearing tableware Sorry
Sorry to keep you waiting Kishimen set meal, right? 5 customers arrived Prepare Deluxe Miso Stew Deluxe Miso Stew Here’s the deluxe
flour-coated version. What a huge amount! The kids were thrilled by the deluxe miso stew udon with its massive portion
The kids are thrilled too… Tempura Kishimen Set Meal Tempura Kishimen Set Meal Excuse me
Customer for the conger eel tempura rice bowl Excuse me from behind 11:49 Make shrimp grated radish kishimen noodles Pour the red sauce Shiso leaf Grated daikon radish Sesame Nori Shrimp, seaweed, shiso leaves, etc.
as toppings Shrimp and grated radish kishimen Daily special: Simmered flounder
Menu Change Miso stew set meal Moroheiya noodles Shrimp and Grated Radish First-time customers
Tasting the rare moroheiya noodles Firm texture and packed with nutrients!
Dattan Zaru Soba Hot noodles I’ll have the pork cutlet rice bowl I always get this one. It’s got volume. Boil the udon noodles Make mixed vegetable udon
Add a generous amount of assorted ingredients Gomoku Udon Large Serving of Kishimen Noodles Tempura Kishimen Set Meal Complete Place the tempura on top of the rice
Enjoy it as a tempura rice bowl Slurp down a large serving of kishimen noodles
Slurp it all down at once About the second or third time It’s delicious and the portions are generous. and the atmosphere of this place is incredibly wonderful It has that old-fashioned feel Nice. Mini Kishimen Mini Katsudon 13:43 The tatami room remains full Fried chicken Soba Set Meal Excuse me
Sorry to keep you waiting Is everyone here?
Everyone here? Kakiage Soba Making Clam Kishimen Noodles Using the finished broth
Boil the udon noodles once Pour the broth into the bowl… The clam broth is exquisite!
The clam kishimen is complete 14:00 Afternoon session ends Preparing Tasting Miso stew set meal I’ll remove the lid. Miso-simmered set meal: 1200 yen The piping hot pot-simmered miso stew
is one of our most popular dishes. Thick, chewy udon noodles
soaked in rich miso broth—utterly irresistible… The perfect firmness makes it delicious! Miso broth with outstanding dashi flavor Rich miso broth
and mix in the egg yolk The mellow egg yolk
goes perfectly with the rich miso broth Packed with ingredients like shiitake mushrooms and chicken Tempura bits Rich, savory miso broth
over steamed white rice The rich miso broth
soaked into the rice is also exquisite! The flavor of the broth and miso is delicious
The rich Nagoya-style meal is irresistible… Tasting Premium Katsu Donburi 1160 yen With mini kishimen noodles Made with a unique recipe passed down for generations
The irresistible chewy, springy texture of the noodles Served with green onions Flat noodles have an amazing texture! Topped with fluffy, soft-boiled eggs
a hearty katsudon Carefully prepared thick pork cutlet
A truly satisfying bite that keeps you coming back for more! A soft-boiled egg soaked in broth
and white rice are a perfect match! Delicious! I’ll have some pickles too. The broth, fragrant with the rich umami of seafood,
offers a comforting taste that soothes the body. Thank you for the meal! We usually make a lot at home, Everything That’s what my father said. Fill your belly
and come back That’s how I feel Prices are going up
and material costs are rising too If we save money elsewhere We can
we can serve them something good. That’s how it is. Carrying on the legacy of the previous owner, we serve up satisfying meals!
We went behind the scenes at ‘Mitsukakuya’! Komagata-cho, Toyohashi City, Aichi Prefecture
“Azumino Soba Segawa Isobe Branch” The main store, “Udon Soba Restaurant Segawa,” was founded in 1914. The “Isobe Branch” also belongs to the Segawa Group. You can also enjoy a huge serving of udon over 5 kilograms. 8:03
Close-up begins Shop Owner Mr. Nabeta Muroaji and Sōda bonito for the broth Third year of taking over the family business
The second-generation son (32 years old) Carefully skimming the scum I trained at an udon shop in Kyoto’s Higashiyama Ward
and then I came back Before that, I was working as a salaryman.
before that. Strain the first broth Combine this (first broth)
to make the white broth. Sugar Mix white soy sauce with sugar and such
to season it Mirin White soy sauce First broth White broth complete Blending two types of tamari soy sauce Mirin Sake Make red sauce Add granulated sugar Add soy sauce, sake, and mirin. Strain the broth for the red sauce. Red sauce complete Sugar Add soy sauce and mirin Donburi broth Making tempura rice bowl broth Add soy sauce and mirin Bring to a boil and it’s done Red broth is used for dishes like “Nikae Udon”
or regular udon noodles. White broth is Egg drop soup or tempura udon
used in soups with a slightly lighter flavor The middle one, the first broth, is
is for dishes like simmered miso stew or curry udon. Udon noodle production Udon noodles definitely require hydration The salt level is just right It varies depending on the season, like summer or winter.
It varies depending on the season In summer, the salinity is high,
and in winter it’s lower Today it’s about 7 degrees (salinity). Udon dough is complete The udon dough is left to rest for one day
to mature This is the one I made yesterday. Udon noodles aged for one day (The freshly made udon dough and)
The moistness is different Let the freshly made udon dough rest Knead the aged udon dough Treading the floured udon dough with the feet Isn’t Sekikawa celebrating its 110th anniversary this year? The main branch of Segawa, you know. Staff) (The main store) Are you still connected to it?
Owner) Of course! He’s the master who taught me all about running a business. If anything comes up
I still go to the boss’s place. There’s the boss and the seniors too Since Sekikawa’s group has a lot of talented people Cutting Chinese cabbage Using Chinese cabbage from a nearby farmer
to make homemade pickles Green onions Carefully wash the green onions Wrap any unused portions
Wrap in newspaper and store Cook rice Using locally grown rice Transfer the cooked rice
to the warming jar (Daily rice cooking amount)
About 3 sho Since we cook it three times That’s about 3 sho. Oysters Peeling shrimp Preparing fried shrimp Coating with breadcrumbs Make deep-fried eggplant in broth Deep-fry the eggplant Cold broth Seasoning sauce Ginger Drain the oil from the fried eggplant Let the eggplant absorb the flavor Fried eggplant in soy sauce is ready Chicken Karaage Pork cutlet Lunch pork loin cutlet The pork cutlet Lunch is pork loin Regular katsu rice bowls and katsu hot pots
use pork tenderloin cutlets. Otherwise, it’s just Just fry them as you go The shrimp are also fried after the order is placed. We boil the udon noodles
Boil the udon noodles Clean the shop Thoroughly clean outside the store as well Cleaning complete Arrange the cushions 11:00 Opening Business Hours
11:00 AM – 3:00 PM
5:00 PM to 8:30 PM
Closed Mondays On days with an 8 in the date, customers who spend ¥800 or more on food will receive
will receive a ¥100 gift certificate Parking for 28 vehicles 10 tables Raised seating area
Large table: 1, Small table: 2 Daily Lunch Special (with soup) 900 yen
Daily Lunch Special (with 100% buckwheat noodles) 1070 yen Shrimp Curry Udon 1380 yen
Assorted Vegetable Thick Sauce 980 yen Tempura Rice Bowl Set (with soup) 1410 yen
Miso-simmered dish 1000 yen Zaru Soba 800 yen
Small Cut Soba 1320 yen Burdock Tempura Udon 990 yen
Duck Zaru Soba 1250 yen Toyohashi Curry Udon 830 yen
Toyohashi Curry Udon (with Fried Shrimp) 1200 yen Toyohashi Curry Udon (Large Portion) ¥2680
Toyohashi Curry Udon (Extra Large Portion with All Toppings) 3880 yen Oyster Miso Stew 1520 yen Table condiments
Soy sauce, Worcestershire sauce, chili powder, ground sesame seeds Ground sesame Customer arrives right after opening Two customers? Yes, please.
Please take any seat you like. Bring tea and fried noodles to the customer’s table Order two daily lunch specials Side dish Fried shrimp Boiled udon noodles
and rinse them in cold water Warm the bowl while boiling the noodles Drain the udon noodles and place them in the bowl Pour the red broth over it. Spinach, fish cake Fried tofu, pickled plum Pickled plums are often added to udon and soba noodles. Shaved bonito flakes Hot udon noodles and fried shrimp
Daily special lunch has arrived The udon is delicious It’s firm and delicious. Is there something you always get ordered?
always the same? Lunch is the most common request lol A man comes into the store Orders oyster miso stew lunch Sekikawa Original Blend Miso First Dashi Broth Dissolve the miso Add the udon noodles Oysters Green onions, Chinese cabbage Fried tofu Fish cake Oyster Miso Stew Lunch 1250 yen Thank you for waiting
Your Oyster Miso Stew Lunch is ready. Four customers have arrived. Four servings of warm udon for the daily special rice bowl lunch Is that all right? Please do. Shiso leaf tempura Seaweed tempura Conger eel tempura Tempura dipping sauce Rice in a bowl Tempura frying Serving the conger eel tempura rice bowl Pouring the tempura sauce Daily Special Bowl Lunch 900 yen Sorry to keep you waiting
Here’s your rice bowl lunch Is that everything for your order? Enjoy your meal. Thick, firm udon noodles Tempura with sauce is delicious… One miso stew lunch with less rice, please. One red udon noodle dish, please.
Is that alright? Making simmered udon noodles Add pork and vegetables and simmer Miso stew lunch is ready Making red udon noodles Soft-boiled egg in red broth Watercress, fish cake, pickled plum Add fried mochi
Red udon complete Sorry to keep you waiting
Red udon, right? Excuse me There’s mochi inside. There’s egg in it too. A sip of the red udon broth… It’s spicy.
It’s spicy and delicious, isn’t it? Crispy on the outside, chewy and stretchy on the inside fried mochi
Pairs perfectly with the red sauce. Enjoy the satisfying spiciness you’d expect from its appearance
Savored every bite and finished it all Pork cutlet on top of onions Covered with egg Spread rice in the bento box The katsu-don is complete Zaru Katsu Donburi 1350 yen Making Tempura Udon Fry the shrimp tempura so the batter blooms like a flower Shrimp Seaweed Sweet potato Eggplant Okra Tempura for tempura udon A large serving of udon
with fish cake, spinach, and pickled plum Large serving of tempura udon
Table 8 Sorry to keep you waiting
Large serving of tempura udon, right? Looks delicious! Making oyster miso stew udon Oysters Green onions, Chinese cabbage Fried tofu Enoki mushrooms, carrots Fish cake Egg Cover and simmer Oyster miso stew Side dish coming through. Sorry to keep you waiting. The simmered oysters with miso paste have arrived. Excuse me Please take your time. Even when simmered and simmered
The chewy noodles never break Plump, large oysters The plump texture of the oysters and
its rich umami flavor spread throughout my mouth Making a negitoro rice bowl Chopped nori Tuna Scallion Tuna Bowl Grated Yam Red sauce Add cold broth Arrange the fish cake, fried tofu, spinach, and pickled plum
Arrange on plate Negitoro Donburi Set (with Nikae Soba) 1260 yen Nikae Udon Number 3, please Pork cutlet rice bowl lunch Rinse soba noodles in cold water Zaru soba Katsudon and Zaru Soba Lunch Lunch, warm option, table 12. Sorry to keep you waiting.
Here’s your lunch udon. Udon noodles with side dishes and a handmade small bowl
A satisfying lunch is a delight Making tempura-topped udon Pour beaten egg into the broth The eggs have set softly Place the tempura on top of the udon noodles. Top with a soft-boiled egg Add fish cake, spinach, and pickled plum
to complete the dish Tendon Udon 1100 yen Making Katsudon Cut the pork cutlet into pieces and put them in the pot Eggplant simmered in soy sauce for lunch Pork cutlet rice bowl lunch 980 yen Daily Special Lunch: Fried Shrimp Lunch udon hot flower Top with bonito flakes Make egg-topped udon Pour the beaten egg into the boiling first broth
Pour in beaten eggs Pickled plum, fish cake, spinach Yes, noodles large (heaping portion) Udon with Egg (Large Portion) 920 yen Sorry to keep you waiting
Here’s your large serving of Egg-Drop Udon. Cold tanuki soba
One large serving of noodles, please. One hot soba with the Petit Tempura Donburi Lunch Is that alright? Boiling a large serving of soba noodles Cold broth Tanuki noodles large Tanuki Soba (Large Portion) 770 yen Here you go
Here’s your Tanuki Soba. Add the green onions and mix everything together The smooth texture of the soba noodles
The crisp texture of the green onions adds a nice accent Soba Koro Lunch One Toyohashi curry udon with a fried shrimp, please. One daily special lunch with 100% buckwheat noodles Shiso paste Rice Grated yam Udon Mix the udon with shiso leaf paste Dissolve curry powder into the first broth Mizuna, shiso leaves, Fukujinzuke pickles Quail Udon Tossed with Perilla Paste Toyohashi Curry Udon with Fried Shrimp 1200 yen Lunch is 100% buckwheat noodles Sorry to keep you waiting. Today’s lunch special is 100% buckwheat soba. Enjoy your meal. Sorry to keep you waiting
Today’s special lunch is warm udon noodles. Katsudon lunch. Warm udon noodles. Excuse me, excuse me Sorry to keep you waiting
Your katsu-don lunch udon. Thank you for waiting Order two sets of handmade noodles. It was super popular during COVID Now, after a long time, I’m taking orders again. Homemade Hand-Rolled Udon Set 1450 yen
Rolling Pin: ¥210 Sorry about that~ The instructions are inside, so Please take your time.
Thank you I’ll enjoy doing it lol 12:11 The tempura rice bowl lunch, right?
Number 12 Sorry to keep you waiting
Here’s your warm udon for the tempura rice bowl lunch. Sorry to keep you waiting
Donburi lunch udon noodles. Plain zaru soba noodles Anago Tempura Rice Bowl Cold Udon Noodles for Lunch Hot udon without rice Miso lunch with large rice
That’s settled Miso stew lunch 950 yen
(Free large rice portion) Sorry to keep you waiting
Here’s your Miso Stew Lunch with a large serving of rice. Enjoy your meal. Oh, that’s nice. Hot soba for lunch Please add flowers Sprinkle bonito flakes Make Toyohashi curry udon Mix curry powder thoroughly into the first broth Bowl for Toyohashi Curry Udon Shiso paste Rice Cheese Dipping sauce grated yam Udon Fine-textured curry Mizuna Shiso, quail eggs, Fukujinzuke pickles Udon noodles tossed with shiso paste Toyohashi Curry No. 4 The chewy noodles are coated in curry
The refreshing taste of shiso leaves pairs perfectly Making duck zaru soba Green onions, duck meat Duck noodles Duck Soba 1250 yen Working men come in one after another Daily Special Lunch Three bowls of warm soba
and two zaru soba, right? Please. We fry the shrimp tempura after you order it. Daily special lunch side dish Serving the broth over the udon noodles Thank you for waiting
Today’s special lunch is udon, right? Rinsing the soba noodles in cold water Lunch zaru Daily Special Lunch (Bamboo Basket Soba) 1000 yen Here you go
Here’s your lunch zaru soba. Excuse me
Please enjoy your meal. Finished the hearty lunch in one go Full of energy, heading into the afternoon’s work This is lunch—hot udon noodles. With flower katsu, number 11. Daily Special Lunch (Nikae Udon): 900 yen 12:42 Zaru Katsu Don Thank you for waiting
Your Zaru Katsu Donburi, right? My apologies Lunch Set #7, please. Katsudon Lunch with Zaru Noodles Side dish coming through. Sorry to keep you waiting
This is the Tenmori Lunch. Pork cutlet rice bowl lunch with zaru soba, right? Take your time. Crispy outside, plump and juicy inside
The rich flavor of shrimp fills your mouth Slippery and chewy udon noodles
The amber-colored broth clings to it perfectly—delicious The huge portion is amazing! Toyohashi Curry (Large Portion) 1030 yen Today’s Special Bowl Lunch
Today’s Special: Conger Eel Tomorrow’s will be
it might be sea bream tempura rice bowl or something That part changes daily, two kinds Like ingredients and stuff Surprisingly, everyone how much they’re paying You already know, right? The customers are smarter, you see. So the ones who think, “Isn’t this a bad deal?” Four or five times a month If you don’t keep it up like that
it’ll just become ordinary “You’re losing out, right?”
“Is this really okay?” Those kinds of people
Well, a few times doesn’t really think about the numbers Small businesses, you see
is open year-round Even on days off
it’s like you’re half working Well, it’s not really work, more like combining it with practical benefits, right? We’re not doing it because it’s so hard
doing it. We’ve been doing it for so long
so it’s not that hard I’m going to grab some food while I study. That kind of thing happens a lot, right? Like going all the way to Kyushu just to eat udon. Or going all the way to Hokkaido to eat it, you know? Just for the day lol Left around 4 AM He came back around midnight Had work the next day lol Can’t serve this to customers after all You gotta try all kinds of things to know, right? Fry the shrimp. Make the filling Potato starch Pour in the potato starch slurry Pour in the beaten egg into the thickened broth. Place the well-drained noodles into the bowl. Pour the thickened sauce over the noodles. Fish cake Fried shrimp Ebi Ryujin 1050 yen Making Toyohashi Curry Udon Dissolve curry powder into the first broth Rice Cheese Dipping sauce grated yam Serving udon Pouring curry sauce Mizuna Shiso Fukujinzuke, quail eggs Udon noodles tossed with shiso paste Sorry to keep you waiting
This is Toyohashi curry udon. Toyohashi Curry Udon 830 yen Udon tossed with shiso paste
adds a refreshing flavor accent The curry broth clings to the chewy noodles
spicy aroma whets the appetite Enjoying Toyohashi curry udon
deliciously First, I’ll have the curry udon The crisp texture and refreshing aroma of
enhance the curry’s flavor The “grated yam rice” emerging from beneath the udon
offers a new texture and flavor experience The rich broth curry and the mellow grated yam rice
are a perfect match and delicious! One dish, twice the deliciousness
It was a luxurious taste. Making tempura rice bowl Fry it so the batter blooms like a flower
Shrimp tempura Vegetables are fried one after another Rice Tempura fries up one after another The tempura is artfully arranged atop the rice. Drizzle with tempura dipping sauce to finish Tempura rice bowl 950 yen Hearty Tempura Rice Bowl Sweet potato tempura with a satisfyingly fluffy texture and sweetness
Sweet potato tempura Crispy batter encases juicy
eggplant tempura A shrimp tempura with exceptional substance The crispy batter and the plump, springy texture of the shrimp
Each bite fills your mouth with umami flavor! Nakamura Ward, Nagoya City, Aichi Prefecture
15 minutes east from Nakamura Park Station Established in 1913
Chomei Udon Main Store 3:59 The shop owner who starts preparing before 4 a.m. Tempura batter Eggplant Fish cake Chikuwa is 50 and eggplant is 24 Vegetable tempura about 90 About 30 pieces of kakiage tempura On Saturdays, when takeout orders pile up the tempura gets taken all at once. The tempura runs out by 6:30 or 7:00. Then I’ll do a little work in the kitchen. I have to fry every kind of tempura… That means over 300 pieces… Chikuwa Tempura Branch Office Tempura When the Harbor Branch manager is off mostly comes from the tempura shop, We can’t run out.
I keep some in reserve. Usually there’s not much left over. Making udon dough Staff) How long have you been working here? Since my twenties. Transfer the udon dough to a bowl Cover with plastic wrap Kneading the udon dough Let the kneaded udon dough rest a little Prepare the udon broth Add horse mackerel and bonito flakes Skim off the scum Circulate the bonito flakes to extract the umami flavor Replace them again in 15 minutes Set the broth-making timer. The broth will become concentrated The delicious aroma of the broth wafts through the air. Eggplant I’ve already fried about 250 pieces. Plus what comes from the tempura shop. Onions go bad quickly
If you fry onions from 3 or 4 days ago, they’ll burn. So they’re no good for selling. So I try to use the most recent one Fry the sweet potatoes Note the distribution of fried tempura pieces 40 chikuwa, 20 Saturday was busier. What exactly is “Ya”?
what does it mean? Vegetables, fish cake, eggplant Kakiage, burdock root, fish too Staff) Do you have a favorite tempura? I usually go for onion. Onions are summer When it’s humid
When new onions appear Even if it’s crispy when fried it gets soggy after a couple hours, There’s nothing we can do about that. Sweet potato tempura Kaeshi Pour the kaeshi into the white dashi (Amount of dashi prepared in advance) 9 cups Today: 3 cups Benten Street is packed I want some white dashi Staff) How many years has the shop itself been around? Over 100 years ago At the opening ceremony for the newly built Noyabashi Bridge 100 years ago and 100 years later We were called Nayabashi Manju and me Mayor Kawamura and others came in droves and held the opening ceremony They say it’s a good omen. From the mayor at the time I was given the business name “Chomei.” Before that, it was called “Sanwa-ben.” In 1957, it moved here. Staff) So the shop was originally in Noyabashi? Yes, yes, yes. Check the broth’s readiness Sake, mirin, sugar
Then season it with that Staff) Is it different now than it used to be? This It took years to make This one also came from two companies. The large Sōmi Foods in Kyoto and Mie’s Yamamori and We mix the two together and use them. You can tell by the color. You’re not going to taste it?
Shopkeeper) I will. Of course I taste it,
I can usually tell by the color. This one looks good. Transfer the finished broth to the stockpot. Immediately cool the finished broth. Onion Carrot Fry the vegetable tempura Staff) Can you make it round just with a spatula? Just go with the flow and do it by feel. Vegetable Tempura Because ours is “udon you can eat with your throat” Everyone’s udon is too firm these days.
Even ramen I prefer mine a little softer Anyway, there’s just too much mix right now. Like the mix of Chinese noodles and kishimen noodles. It’s kind of a weird time of year now October is slow, you know? If anything, every year… The busiest time is early spring. It hasn’t changed much now,
Back in the day, early spring The busiest time was when we could open the doors and do business. S) Is there a disciple who will take over the main shop?
to take over the main shop? No, there isn’t. Looking for a successor You won’t find udon like this
you won’t find udon like this anywhere else We only do tempura udon here That makes 87 for the main shop. Vegetable Tempura Fish cake, eggplant, vegetable tempura Shrimp fritters Too bad
No chōmeisō today Staff) Long-life grass? We get it from Okinawa. In Osu There’s a shop called “Okinawa Treasure Island”
Okinawan shop called “Okinawa Treasure Island” I got it from there Sometimes the cargo won’t fit. Like when there’s a typhoon or something. Shiseido for beauty purposes Long-life herb I can only fry about 12 pieces The people eating are waiting expectantly. Until now, we haven’t been frying tempura I used to buy everything pre-made from the tempura shop Before Chomei Udon
All the tempura was sold by the piece. Back then, there were three
tempura shops are completely gone now Back then there were three of them The level of busyness was different too. Even in the evening, people line up for takeout Just bring about 200 or so
That’s the level we’re talking about. Udon noodles are at best 7 servings I’ve had nine before. That’s the daily peak. I don’t think anyone will believe it Staff) How many balls are in one bag? About 280 pieces, maybe
(9 bags would be about 2,500 servings per day) Fry the kakiage at 190 degrees 10 degrees higher Staff) What does “u-naka” mean on the menu? Since around middle school I called it “Chinese Mix,” but back then It all started because of customer requests. Staff) It started like a secret menu…
That’s how it started? We never put that kind of thing on the menu. Staff) And it just kept spreading from there…
Is that how it went? Something like that. And to top it off, the TV station showed up And that’s how it spread. Just adding more and more, right? I just started doing this updo recently, you know. I just hated how it made the oil dirty. With just this much oil That’s 19 sheets today, right? Normally you’d have to fry nearly 80 pieces. It’s about the order. Let’s do the stir-fry first. Or use something else to soak up the dirty oil
(to absorb the flavor of the kakiage) That way it stays clean Thorough management
to keep the fryer oil clean Kakiage Tempura preparation complete Parking lot
Approximately 20 vehicles can be parked Cleaning inside the store Udon dough after kneading There’s a specific order to this too You gotta have the skin side facing up, you know? The process called “chigiridashi”
to build layers into a pyramid shape. The cutting process is complete. Fold the entire dough
Fold it toward the center This is what everyone struggles with It’s called the navel. The owner started helping out at the shop around age 16. He’s just done it out of a sense of responsibility While my parents were alive
they left the training up to me After coming home from night school After 9 PM
Around 10 PM My dad likes night fishing and bowling
and stuff like that I told my dad, “Go have fun,” I like karaoke myself, you see I often play the piano This is a salinity meter. 1, 2, 3… 13, a bit over Staff) How many green onions do you use in a day? At least about three boxes. During summer,
you get things like zaru soba Because they use them as condiments I’ll go ahead and use quite a bit. In times like that, I do the same work double shifts, morning and evening.
Doing the same thing over and over There’s no off-hours here Salmon rice ball Staff) The rice balls are pretty big, aren’t they? Quite large
Perfectly round They make quite a lot of rice balls too They’re pretty big and quite filling. Clam Shigure The rice balls are
Salmon, clam shigure-ni, kelp, and plum Tempura arrives from the tempura shop Display the tempura next to the counter Vegetables 150 yen, Mixed Tempura 150 yen
Shrimp 170 yen, Long Life Herb 170 yen Flatten the rolled udon dough 10:00 Opening Chain stores of “Chomei Udon”
Chain stores of “Chomei Udon” Two counter seats next to the register Counter with 6 seats 5 tables 2 raised tatami tables Choose “Noodles,” “Eating Style,” and “Toppings”
Over 100 combinations available Small portion 520 yen / Large portion 630 yen
Half-and-half portion: ¥690 Extra-large portion: ¥740 Popular Combos: +¥50
1st Place: Udon/Chinese Noodles Raw Egg 100 yen, Rice Balls 130 yen each Great deals
For customers visiting on rainy days
Receive a ¥100 coupon Spice, pepper, sesame Udon noodles should be boiled immediately after cutting. Boil udon for 10 to 12 minutes. Fresh and glossy udon noodles Udon Chinese noodles Thin udon and Chinese noodles
commonly known as “U-Chu” Kakiage topping Green onion Large + Kakiage Tempura 830 yen Sprinkle with seasoning Savoring the broth Enjoy both udon and Chinese noodles A man enters the restaurant Customer) Oh, Unuru I think I’ll get an egg. Large Unuru + Raw Eggs 730 yen Here you go! Warm, right?
Sorry to keep you waiting~ Smooth-textured, firm, thin udon noodles Stir in a raw egg Enjoy the true flavor of udon noodles with “lukewarm” broth
Slurping it down heartily… Left the shop just 6 minutes after sitting down That’s a huge volume… Lumpy rice ball Shrimp, Eggplant Raw egg Large bowl + shrimp, eggplant, raw egg 1080 yen Staff) Do you come to the restaurant often? Well, about once a week. Staff) Do you live nearby? Not exactly nearby, though. I went out of my way to get something delicious in the midst of Eggplant Tempura Shrimp Tempura Rice ball Onigiri is “kobu” The taste is absolutely outstanding! The broth has a lingering deliciousness… Shigure Onigiri
Plum Rice Ball Small Osu + Vegetable Tempura 720 yen Yutsuki, sorry to keep you waiting Yutsuki’s Small Chinese Noodles + Chikuwa Tempura 670 yen Large Chinese Noodles + Vegetable Tempura 780 yen The ginger in this soup
is incredibly flavorful and delicious Basically, you know I came on a rainy day. If it’s a rainy day, you get a sense of bargain. Not many places open from 10 a.m., right? Staff) What do you like about the shop? The taste and the portion size. Food comes out quickly Dad always comes home A man came over. The usual Small tempura + burdock root tempura 670 yen Once a week when I can make it The most delicious Staff) The best?
Customer) It’s definitely the best! Even if it takes 30 minutes I’ll make time to come, even if it takes It gets crowded during the day. Come early. It’s filling too Large + Vegetable Tempura Sesame & Pepper Since there’s ramen here, I went with pepper. For udon, it’s ichimi pepper. Here you go, sorry to keep you waiting. Okay, I’m going inside. Yes, Mom.
No scallions Here you go Here you go. Sorry to keep you waiting.
Big win! Understand? When I had the large Chinese mix Large mixed noodles + vegetable tempura, wakame seaweed 930 yen First, slurp down the cold Chinese noodles Then dig into the chewy udon noodles. The vegetable tempura soaked in broth is delicious… Small, Medium Small udon + fish tempura, wakame seaweed 770 yen Pour piping hot broth into a small bowl containing green onions and ginger
pour piping hot broth Place the cooked udon noodles into a bowl filled with hot water to complete. Yutuki’s Small Udon + Sweet Potato Tempura 670 yen Yutsuki’s Small Bowl of Soba Small serving of udon with kakiage tempura Large Udon with Tempura (Staff) Would you like both warm? Make them lukewarm. Recommended for those with sensitive tongues or who dislike heat
Enjoy the true flavor of udon noodles with “lukewarm” Small Udon + Kakiage Tempura: 670 yen Large Udon + Tempura 780 yen Squid Tempura Large Kishikoro + Vegetable Tempura, Wakame 880 yen Request: “Rich Flavor” Adjusting to rich flavor Small lie + Kakiage Tempura 720 yen Squid Tempura, Vegetable Tempura 11:52 Lunchtime is bustling with many customers A customer who ordered the extra-large portion Staff) Do you come to the restaurant often? This is my first time. Staff) How was it? Trying it for the first time? Delicious! I’m quite the eater, you know. It’s a lot. Eggplant, squid, and burdock root tempura Small udon + squid, eggplant, burdock root 970 yen
Large udon + eggplant, mixed tempura, raw egg 1030 yen Udon Rice ball Shigure Kobuto Salmon Staff) You’ll be working hard this afternoon too,
You seem ready to tackle the afternoon shift I wonder if I can move… There’s a line outside the store The parking lot is full Large soba + vegetable tempura, wakame seaweed 880 yen Small Chinese Noodles + Mixed Tempura 670 yen Mom will carry it Here, front. Want to eat? I’ll pull you? Okay? Let’s go? Takeout? Or eat here? I’ll take the kelp home. Here’s your 350 yen change. Watch your step, Mom.
Watch your step, Mom. Thanks You gotta put this in. Thanks. Small Kishimen Noodles + Burdock Tempura 670 yen Lightly seasoned vegetables Small udon + vegetable tempura 670 yen Small Udon + Kakiage Tempura 670 yen Yutuki’s Small Udon 520 yen Small Udon + Burdock Tempura 670 yen I come at least once a week. About once a week, right? When I ask, “What do you want to eat?” This udon noodle dish The broth and all, it’s delicious, right? And it’s such a bargain. It’ll suit your taste. Small Bowl of Koro Udon + Shrimp Tempura 690 yen Noodle Type
Udon, Chinese Noodles, Soba
Kishimen, Hiyamugi, Somen How to Eat
Soup-based, Hot, Lukewarm
Chilled Toppings
Vegetables, Fish, Tempura Mix
Potato, Squid, Burdock Root
Fish cake, eggplant, shrimp Delicious, delicious Staff) Do you come here often? Yeah, I come here often. It’s been decades now. I like noodles, you see I like this, you see
Chinese food, you know You’re Chinese,
I’m udon lol Because I like it Extra-large udon Kakiage Topping Chinese-style noodles Special Medium + Vegetable Tempura 940 yen Rice Ball (Plum) 130 yen There’s a bowl you can only get here!
Be sure to try Aichi Prefecture’s local specialty, “Chomei Udon”!

0:00　あま）三ツ角屋
地図　https://maps.app.goo.gl/EbFpstM3imHCmoVe6
住所　愛知県あま市七宝町鷹居６丁目８９
URL　https://youtu.be/Qgn-HYuX6Eg

45:56　豊橋）安曇野そば 勢川 磯辺店
地図　https://maps.app.goo.gl/1VsN59iqNRYcpzzr5
住所　愛知県豊橋市駒形町下田９２−２
URL　https://youtu.be/RlmKGIRIeTU

1:27:39　名古屋）長命うどん本店
地図　https://maps.app.goo.gl/khkhydzsZZqSHvRN9
住所　愛知県名古屋市中村区下中村町１丁目３
URL　https://youtu.be/GiCon67H9Xs

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

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