ホストとギャルが朝６時に立ち寄る名古屋の天ぷらかき揚げ立ち食い蕎麦屋丨愛知静岡の立ち食いそば３選

ホストとギャルが朝６時に立ち寄る名古屋の天ぷらかき揚げ立ち食い蕎麦屋丨愛知静岡の立ち食いそば３選

Naka Ward, Nagoya City, Aichi Prefecture
5-minute walk from Exit 12 of Sakae Station (Subway) Meidai Atariya Opened November 2023
Standing soba noodle shop primarily open late at night Standing Seating Seated Tables Also Available Assistant Manager (24) Arrives for Work 20:08
Preparation begins Place chilled bowls in ice water Cook rice Prepare tempura toppings. Fry the ingredients. Chicken tempura Cuttlefish tentacle tempura Add batter midway to increase thickness Fish cake tempura Green seaweed flakes Pork cutlet Burdock root kakiage Season with seasonings Shape the kakiage into rounds using a special tool Maitake mushroom kakiage Croquette Lotus root kakiage Staff) Did it take time to get used to it? It did take time. The taste was one thing, but since we do a lot of tempura here figuring out how to shape things like kakiage like making it round
That was the hardest part. eggplant kakiage Seasonings Pickled ginger kakiage Chrysanthemum greens kakiage Whitebait Tempura Dashi made with bonito flakes, mackerel flakes, and kelp base Shiitake mushroom soup Kaeshi Staff) Is the soup Kanto-style? It is Kanto-style. If anything, it’s Kanto-style broth. Ours is Kakiage with baby squid We top it with green peas. Shrimp and baby squid tempura. Shrimp Tempura Vegetable Tempura Fritter Staff) Did you study tempura frying somewhere? Yeah, I did. During the opening prep period, I worked part-time at a soba and udon shop. I just kept frying there After that, I guess I mostly taught myself Staff) What kind of customers do you get a lot? Hosts, for example. People finishing up their drinks. Or bar staff, or 10 minutes before opening
About 16 types of piping hot, freshly fried items line up 10 kinds of kakiage and large, satisfying chicken tempura
A diverse lineup Opens at 10:00 PM
Regular holiday: Wednesday Business Hours
22:00～14:00
22:00～8:00 (Sundays & Holidays) Lunch Time 11:00～14:00
(Closed for lunch on Sundays & Holidays) Meal ticket machine next to the entrance Red pickled ginger kakiage tempura 200 yen, Chicken tempura 250 yen Vegetable Tempura 200 yen, Garland Chrysanthemum Tempura 250 yen Mini Pork Cutlet Rice Bowl 400 yen, Curry Rice 650 yen Shichimi pepper, Ichimi pepper, Sauce, White dashi, Salt, Soy sauce Purchase meal tickets at the ticket machine next to the entrance Hand over the meal ticket at the serving window 22:05
Right after opening, two customers arrive. Prepare the cold udon. Place in ice water and stir rapidly to cool instantly Remove the bowl chilled in ice water Drain the water and serve in the chilled bowl. Pour plenty of the special chilled dipping sauce over it. Place the chikuwa tempura topping on top Top with green onions and wasabi to complete (Large) Chilled Udon + Chikuwa Tempura Receive the dish from the serving counter and take it to your seat Ordered plain soba noodles with vegetable tempura topping, croquette, and wild vegetable tempura Re-fried the croquette Place the drained soba noodles in a bowl
Pour the special Kanto-style broth over them Top with wild mountain vegetables Place the freshly fried croquette on top Top with vegetable tempura and green onions to complete Condiments, chopsticks, and a ladle are placed beside the serving area. Let’s eat. Here you go. Slurping piping hot soba noodles filled with steam Biting into a steaming, broth-soaked croquette Slurping the soba noodles heartily Finishing by neatly scooping up and eating every last bit of toppings Staff) Do you come here often? I’ve been coming since this place opened. After finishing up work and taking a shower I hadn’t eaten yet, so I came for soba today The toppings depend on my mood at the time It’s nice to be able to choose
all kinds of ingredients to eat Staff) What’s the popular tempura? We mainly do kakiage, so Maitake mushrooms, eggplant, pickled red ginger, and garland chrysanthemum greens
These are popular choices. Chicken tempura and shrimp tempura are also popular. Chilled soba noodles + chicken tempura Udon with broth + fish cake tempura Sprinkle shichimi pepper from the container beside the serving counter Chilled soba noodles + chrysanthemum greens fritters 22:27
Three men in suits enter the shop (Large) Soba Noodles with Dipping Sauce (Large) Chilled Soba Noodles Soba Noodles with Dipping Sauce Water is self-service Delicious It really hits the spot~ Staff) Were you working until now? Drinking And now, for the finale… Staff) How is it? The taste? It’s delicious! It’s super tasty! Return finished dishes to the return counter. The man at the standing counter ordered kake soba + tororo kombu The tororo kombu clinging to the soba noodles
adds an accent that makes the meal go down well. He finishes his meal, drinking the water dry. To maintain cleanliness at all times, wipes the table between customers. 23:56
A man enters the shop. Orders kitsune as a topping for kitsune udon Four halved pieces of sweet-salty simmered aburaage (fried tofu) are lined up
Finally, green onions are added to complete it Kitsune udon + kitsune A sip of the Kanto-style broth, blended with the sweetness of the fried tofu Slurping the firm, chewy udon noodles Staff) What are you having today? I’m still in the middle of an event right now. I’m DJing later, I’m in the middle of it right now. I’m taking a break
to grab some food That’s when I usually come It’s perfect after having a drink I also like the firmness of the udon noodles, so I come here. The staff member who helps run the shop together Male customer carefully selecting fried toppings Me: I’ll have the eggplant tempura. Change the ice water for chilled noodles frequently Chilled soba noodles + eggplant kakiage tempura (Large) Soba noodles with broth + red ginger kakiage tempura Special Curry Mini Curry Rice Mini Grated Yam Rice (with Egg) Let’s eat! (Owner) Thank you!
Please come again! 0:23 Two women enter the shop Kake Soba + Chikuwa Tempura Soba noodles + shrimp and small clam kakiage tempura Replenish toppings that ran out by frying additional portions Doing dishes in between orders 0:37
Male customer arrives (Large) Cold soba noodles + Chrysanthemum greens tempura and green chili miso rice ordered (Large) Cold soba noodles + Chrysanthemum greens tempura
Green chili miso rice Staff) What’s your recommended menu item? The chrysanthemum greens kakiage is the most delicious. It’s rare because it’s not very common, so I eat it. 0:56
A female customer enters the restaurant Chilled soba noodles + wild mountain vegetables A cozy interior
where even a woman alone feels welcome 1:02 Cooking proceeds with efficient movements and speed
to serve customers promptly (Large) Chilled Soba Noodles + Vegetable Tempura Soba Noodles with Dashi Broth + Squid Leg Tempura Chilled Soba Noodles + Mini Negitoro Rice Bowl Damn! Delicious! This is delicious! 1:50
7 customers arrive Store manager (24 years old) arrives for work Can I get some chikuwa? Plain udon + fried chikuwa Plain udon + vegetable kakiage tempura Soba with broth Chilled udon All dishes served to customers within 7 minutes
The speed of service is also a charm of the standing soba shop “Meidai Atariya” Staff) Have you two been friends since high school? We’ve been friends forever. Staff) We used to talk about maybe opening a shop together someday back when we were students Then it actually happened. By some connection, we ended up… 2:04
Two men enter the shop Kake udon + wakame seaweed Sprinkles shichimi pepper from the dispenser beside the serving counter 2:15 Eight young male customers enter the shop (Large) Soup Udon + Squid Leg Tempura, Maitake Mushroom Kakiage, Meat
Mini Negitoro Rice Bowl Kake Soba Kake Udon + 2 Shrimp Tempura
Mentaiko Rice Bowl Mini Shirasu Rice Bowl (Large) Soba Noodles + Eggplant Tempura, Squid Leg Tempura (Large) Udon Noodles + Chicken Tempura Soba noodles + 2 shrimp tempura Thanks to the well-coordinated teamwork of the two
All items served in 10 minutes Would you like to use the counter? The standing counter has dedicated counters
so you can eat at a higher height The staff’s attentiveness and
cheerful service further enliven the restaurant. Though recently opened,
“Meidai Atariya” already has many repeat customers. A familiar regular customer arrives. Looks busy, huh? Thanks Night shift? Not today. Oh, really? But still… …you came to eat. Well, you just came last week, right? Yeah, that’s right. 2:41
Drag queen Hotaru Ruika
visited during an event break Chilled soba noodles Your chilled soba noodles are ready! Let’s eat. Soba noodles. Damn delicious! So freakin’ delicious! What’s this tempura?
Looks super tasty though… 2:55 Time to eat Ordered kake soba with chrysanthemum greens kakiage tempura topping Soba Noodles + Chrysanthemum Greens Tempura
¥900 Soba noodles with a firm bite and smooth texture Chrysanthemum greens tempura with a unique aroma you’ll get hooked on Fragrant Kanto-style dipping sauce 4:26 From a nearby shop
A takeout order comes in (Large) Grated Yam Rice Bowl (with egg) + 2 eggs Three yolks lined up Croquette Chilled Soba Noodles Wakame Seaweed Wild mountain vegetables Large serving of shredded kelp Top with green onions to finish. 4:51
Two customers arrive early in the morning. Kake udon + tororo kombu Making maitake kakiage Chicken Tempura Sichuan Mapo Tofu Rice Bowl Takes a bite of the Mapo Tofu Rice Bowl Delicious! Order for pork cutlet rice bowl received Thinly slice the onion Add the onions to the pot with the broth Add the pork cutlet Place the cutlet, coated in beaten egg, on top of the rice Top with green peas to finish. 5:14
Hota Ruika visits the restaurant for the second time. Orders chilled udon noodles with two chikuwa tempura toppings Cold udon + 2 chikuwa tempura Chikuwa tempura is super delicious Seems to really like
how delicious the chikuwa tempura is Man~ that hit the spot~ 5:35 Soba noodles + shrimp and small scallop tempura, grated kelp Staff) Do you come here often? Yes, I often come here after drinking. Soba, right? For me. But the udon is delicious too. And you know what? The chicken tempura’s huge. Seriously. Delicious! 6:30
The group that visited late at night comes back for a second visit. You’re full, and you’re eating katsu curry? Katsu curry (Large) Plain soba noodles + 2 shrimp tempura, whitebait fritters, soft-boiled egg Plain udon noodles + 2 shrimp tempura Soba noodles + 2 shrimp tempura 6:47
Customers keep coming in one after another Even during irregular peak order rushes
They proceed with cooking using swift and meticulous craftsmanship (Large) Plain Soba Noodles + Squid Tempura, 2 Shrimp Tempura (Large) Plain Soba Noodles with Extra Green Onions + Maitake Mushroom Tempura
Red Pickled Ginger Tempura, 2 Shrimp Tempura Udon with broth + Red ginger kakiage tempura, 2 shrimp tempura, Chikuwa tempura Eating heartily since morning
The kakiage tempura soba is delicious! Ordered chilled udon with chicken tempura topping Chilled udon + chicken tempura
¥900 The thick, juicy chicken tempura
goes perfectly with the special sauce. The udon noodles have a nice firm bite. Sip up every last drop of the sweet and savory special broth…
Thank you for the meal! Staff) What was difficult when you first started? The serving speed was really tough at first. Few places fry kakiage at this hour,
so that’s our biggest point of pride. In the future, we want to increase the number of these standing-style eateries
in Nagoya. Our goal is for Nagoya to be synonymous with “Atariya Standing Soba”. We’re working hard! I’m 24 now. Since I’m running a soba shop here, Would you like to run a shop here?
That’s how the conversation went. So I was like, “Sure, why not?” A 24-year-old female manager struggles at a standing soba noodle shop! Kakiage Kakiage, tempura
Everything’s crispy, isn’t it? An exquisite chrysanthemum greens kakiage! The chrysanthemum greens are delicious… It’s incredibly delicious! A curry rice bowl with aromatic spices! People keep drinking it all down thanks to our special broth! Available until 10 AM! Morning set with curry rice bowl and soba noodles We’re waiting for you with food that’s absolutely delicious! I’m sure you won’t regret coming to Sankitei. A 24-year-old female manager works hard
at a standing soba shop near Nagoya Station. Tsubaki-cho, Nakamura Ward, Nagoya City, Aichi Prefecture
3-minute walk from Taiko-dori Exit, Nagoya Station Along Prefectural Road 68 (Taiko-dori)
Taiko Standing Soba & Udon Noodles
“Sankitei” A rare street-level standing soba shop in the Nagoya area Owner-chef Mr. Katsura and
employees arrive for work 5:32
Close-up begins Machine capable of handling everything from grinding the flour
to rolling out the dough and cutting it Checking the texture of the soba
and adjusting the machine Grinding carefully selected buckwheat seeds with an in-store stone mill Adding freshly ground buckwheat flour Soba Noodle Production The buckwheat ratio is customized for standing soba
Commissioned from a noodle maker; the ratio is a trade secret Staff) Mr. Katsura, have you been here since the shop opened? Yes From the trial production stage Right from the planning stage
from the planning stage I was originally a Western-style cook It’s been about 13 years since I started my own business My career path has been a bit unconventional, you see. It’s called new cooking technology. It’s a genre called digital cooking, which utilizes the latest cooking techniques. About 25 years ago, I think I’ve been practicing and researching it continuously
That’s the background At a restaurant that earned a Bib Gourmand in the Michelin Guide I was taught During the COVID-19 pandemic, I studied eel in much greater depth and only now have I finally reached a point I’ve become able to grill eel
properly, you see. Nowadays, I mainly work with game meats or directly trade with fishermen
for ingredients We use slightly unusual ingredients. course meals, and in the evenings,
it’s a restaurant that specializes in main dishes. While running “Unagi Chaya Katsura” in Iwakura City,
Mr. Katsura assisted in launching Sankitei at the owner’s request. About 70 servings of soba noodles have been made.
Adjust preparations according to the weather. Staff) What prompted you to
produce a standing soba noodle shop? Staff) How did you come to
produce it? It just so happened that a property a spot for a standing soba noodle shop
became available and I was asked
if I wanted to do it there I thought I’d give it a try. That’s the background. Staff) Was the standing soba concept
decided by the owner? Originally, considering the size of the property and the number of seats we could have, standing soba would be best. Plus, there aren’t any in Nagoya either. Due to the characteristics of the noodle-making machine, it’s a machine suited for standing soba. So the proposal was that standing soba would be good. we mutually decided to become a standing soba shop
in that form. Staff) I heard you’re developing the menu Staff) What kind of
focus do you have? Well, the focus is First, how cheaply we can make it. Another is Using natural ingredients as much as possible And doing it without chemical seasonings
is another thing I want to do For things like kakiage,
I draw on my experience making prepared side dishes for the catering business to figure out how to make them large enough
so people can eat plenty of vegetables, and how to keep the cost low
is one of my key focuses. Having run restaurants myself for 30 years how well we can adapt
to the flow of the times First, by creating and serving good food we can energize our customers, Seeing them become energized
energizes us too. I think this win-win relationship
is what’s important. I hope standing soba will take root as a new culture in Nagoya I hope it becomes a culture
like that. Staff) What was difficult about launching Mikitei? Staff) Were there any tough times? Getting up early. We have to arrive by 5:50 AM, Drive safely. By 9:30 or 10 AM, By 9:30 or 10:00, he’s gone This time I’m going to the eel restaurant side Staff) How late do you work at night? We’re usually open until around 10:00. Staff) Cutting into your sleep time…
Katsura-san) Cutting into it, yes. Cutting onions. For use in meat udon and kakiage Cut into equal widths Onion cutting complete Cut the chikuwa in the chikuwa tempura in half Cut the pork belly for the meat udon Break apart and add to pot Dashi broth made from a proprietary blend of
carefully selected mackerel, horse mackerel, Japanese horse mackerel, and sardine Pour the broth into the pot with shredded pork belly Measure and add the zaru kaeshi Sugar Combine the broth and the seasoned sauce
Make the warm dipping sauce Place in a warming pot. The broth preparation is complete. Check the salt concentration of the broth. Prepare the tempura batter and
tanuki (tempura crumbs). Stir thoroughly to prevent lumps Vinegar Aosa seaweed, salt Tanuki batter complete Fry in oil to make tanuki Make curry
Measure dashi Ordered from the dashi shop
Blended special curry powder Pour in the broth Simmer while dissolving the curry powder Chicken breast for curry Cut into bite-sized pieces Add to the curry from earlier Stirring constantly, simmer thoroughly Cut the green onions Use the green parts for the curry Cut into large pieces Add to the curry Add fried tofu as well
Curry is complete The defining flavor characteristic is the aroma of Japanese broth which comes through fully with a moderate spiciness It’s adjusted to a level of spiciness that appeals to everyone
and it has a subtle hint of cardamom aroma It’s a rather refined curry, isn’t it? Making soba-yu
Pollen (buckwheat flour) Customers often ask, “Do you have soba-yu?”
So We recently started offering it. Preparing soba-yu
to meet customer requests Cutting the white part of green onions for topping Transfer to container. Ready. Prepare thinly sliced potatoes
for the kakiage batter base. Kakiage ingredients
Potatoes, garland chrysanthemum greens, pickled red ginger, onions Prepare grated daikon radish Preparing chilled water Tasting the soba noodles Check the boiling progress Reheat the soba noodles, which have been cooled in cold water,
in boiling water Pour in the broth and taste Slurp down the freshly made soba noodles in one go Delicious! Satisfied with the results, prepare for opening… Open at 7:00 Inside the shop, there’s only counter seating
Can accommodate about 12 people Ticket machine next to the entrance Steamed Soba (Hot/Cold) 490 yen
Meat Steamed Soba 640 yen Vegetable Tempura 150 yen
Red Pickled Ginger Tempura 150 yen Morning Set (Half Soba + Curry Rice Bowl) 550 yen
Lunch Set (Soba + Small Rice Bowl) 700 yen Summer Special: Grated Radish Variations
Festival Grated Radish Soba (Cold) 750 yen Self-service Business Hours
7:00 AM – 3:00 PM Table Condiments
Chili Pepper, Salt, Tempura Dipping Sauce Also available: Furikake (Yukari, Okaka) Miki-tei’s Commitment: Three Fresh Soba
Freshly Ground, Freshly Made, Freshly Boiled There’s a mirror at the entrance
Facing the street, so watch out for collisions Staff) Places that put sweet potatoes in their kakiage
aren’t that common, right? Places that put sweet potatoes in
are of course few and far between This tube here is the key You put the kakiage ingredients inside the tube. It’s a kakiage tool
Katsura-san devised. The potatoes form the framework, so it traps air, you see. Carefully remove from the mold Use white refined oil, characterized by its light flavor
for frying The chrysanthemum greens kakiage is complete. Place the boiled soba noodles
into the chiller to firm them up, then serve them in the bowl. Dipping sauce Green onion Wasabi Bukkake Soba + Garland Chrysanthemum Tempura 640 yen The tempura made with thinly sliced potatoes
is huge and super filling! The crispy kakiage is irresistible… The soba noodles, tightened by cold water,
coat themselves thoroughly in the rich dipping sauce. The texture going down is superb! So delicious you could eat bowl after bowl… One and a half hours after opening
The first customer arrives Curry Seiro
An order comes in for grated radish topping. Prepare the grated radish topping and
the curry. Drain thoroughly
and arrange in a bamboo basket Curry Seiro + Grated Radish Topping The rich broth curry
pairs perfectly with the soba… Add a kick of spice with chili powder The curry clings to the firm soba noodles
and is absolutely exquisite! Orders for bukkake soba and kake soba come in Warming the bowls with steam Green onions Wasabi Thank you for waiting
For the customer waiting at table 3 Bukkake Soba (cold) and Hot Kake Soba.
Please take your chopsticks and soup spoon from here. The man who ordered the Kake Soba
First, a sip of the piping hot broth… The savory flavor of the seafood broth
fills his mouth His companion
orders bukkake soba. He slurps down the soba
with its superb texture In less than five minutes
He finishes it in a flash He drinks the broth down to the last drop and finishes it cleanly! Return the dishes
and leave the restaurant completely satisfied Here you go, have a good day!
Thank you very much. Red pickled ginger and vegetable fritter Prepare condiments and dipping sauce Cold steamed soba noodles
Red pickled ginger and vegetable tempura It’s incredibly delicious. The kakiage and tempura
are all so crispy! Staff) So you always order tempura? We’ll have the tempura. Enjoying the soba with big bites! This is only my second time here, though. Originally, the owner (Mr. Katsura) had a restaurant in Iwakura. Everything served there was delicious, I heard a new one opened, so I came today. A customer who loves the white-grilled eel
at the eel restaurant run by Mr. Katsura They grill it over an open flame It goes back to being freshly grilled, you see. Everyone says it’s incredibly
delicious. One male customer enters the restaurant. Orders the morning set. Please take a seat wherever you like. Scoops rice into a bowl Pouring curry sauce Curry rice bowl Sorry to keep you waiting Morning set
Half bowl of soba noodles, curry rice bowl Sorry to keep you waiting. Morning Set 550 yen
(Half-portion soba (hot) + curry rice bowl) The wonderful aroma of seafood broth
stimulates the morning hunger… The freshly made homemade soba noodles
are rich in flavor and irresistible… Delicious! Chicken, fried tofu, and green onions
chunky in this special curry The gentle umami of the broth and
the aroma of the spices are exquisite! Returned the dishes, completely satisfied Carrying a bag in one hand
Leaving the restaurant Store Manager Okamoto (24) arrives for work Staff) You’re the manager, right?
Mr. Okamoto) Yes. Since it’s the first store I’ve ever managed, It’s less about being assigned and more like, “We’re opening a soba shop here, “Would you like to run a shop here?”
That’s how the conversation went. So I was like, “Sure, why not?”
That’s how it started. Staff) So you wanted to run a shop? More than that,
I’d worked in restaurants for a long time, I guess I just thought I’d like to try it and started. Staff) How old are you? I’m 24 now. Staff) You’re young. One male customer enters the store Prepare the morning set Curry rice bowl Thank you for waiting
Please take your chopsticks and soup spoon from here Sprinkle plenty of chili powder over the curry Take a big bite of the green onion coated in curry Scoop up a big bite with the spoon
Savoring the curry rice bowl The spicy kick of the curry
Pairs perfectly with the refreshing soba! Alternating between the curry rice bowl and the soba noodles… Savoring every last drop of broth, I finish it all! Returning the dishes and leaving the shop One male customer enters the restaurant Thank you for waiting Table 8, right? Chopsticks and soup spoon ready at the pickup counter Ordering seiro soba Adding condiments to the dipping sauce Dip the soba noodles into the dipping sauce… Take a big bite Eat it up in no time Right down to the last one
Savoring every bite Returning the finished basket Thank you Finished everything cleanly and left the shop! 10:33 Three men in suits enter the restaurant
They hesitate over their order at the ticket machine… Thank you We’ll call your number,
so please wait wherever you like. (Man) Is it crowded in the morning?
Is it hard to get in? (Employee) It’s dead quiet in the morning. (Employee) Until 10:00 AM
we have a morning set menu Half soba noodles and curry rice bowl Man) My workplace is close by. Man) It’s just right for breakfast, isn’t it? Staff) I heard you have experience in the food service industry. Staff) What kind of experience
have you had? Since my second year of high school. At Pasta de Coco,
a CoCo Ichibanya chain. a Nagoya specialty thick sauce spaghetti restaurant and I’ve been working there for over 5 years Coco Ichibanya is pretty strict about customer service, or rather I’m learning about customer service and I thought customer service was
a good fit for me, so that’s what I’m doing now. Making kakiage. Curry Seiro
Chrysanthemum Greens Kakiage + Tanuki Topping (Male) See you later! Lightly dip the soba noodles into the curry
Enjoy the flavor of the soba combined with the curry Curry Seiro Soba, Vegetable Kakiage Tempura Excuse me
Sorry to keep you waiting All three ordered curry seiro! Topped with tanuki topping Lotus root Eggplant Assorted vegetable tempura Thank you for waiting. This is our local delicacies platter. Please enjoy your meal. Bites into the chrysanthemum greens tempura The chrysanthemum greens are delicious… He also drinks the curry down to the last drop… He finishes it all cleanly. This gentleman too
savors the curry to the very last drop… Finished it all cleanly! Returned the clean, empty bowl to the return counter Man) Mm, it was delicious
Okamoto) I’m glad! Thank you Mr. Okamoto’s cheerful call echoes through the shop Bukkake soba, small portion
Includes one vegetable tempura fritter Steamed noodles, small portion
Includes two vegetable tempura fritters total We’ll call your number,
so please take a seat and wait a moment. Two foreign tourists
have arrived. Thank you for waiting.
You’re table 10, right? Bukkake soba, vegetable kakiage tempura. Pour the tempura sauce from the table onto the vegetable tempura. Using chopsticks, takes a bite of soba… Sorry to keep you waiting
Table 10, right? Seiro soba and vegetable kakiage
Add toppings like fried tofu and soft-boiled egg Add grated daikon and green onions to the dipping sauce
Enjoy combining your own toppings Lift the soba with chopsticks
Dip it into the dipping sauce Add some wasabi too… Enjoying soba in Japan’s standing-eating style! Both finish everything cleanly. Wipe the table clean and leave! Chicken tempura rice bowl with vegetable fritters included Thank you
We’ll call your number Large serving of festival grated radish soba
Tanuki, kitsune, meat, wakame, green onion Pickled red ginger Soft-boiled egg Wild Mountain Vegetables Grated Radish Wasabi Summer special! The festival-style grated radish soba with heaps of toppings is ready! (Male) Looks fun! It really lives up to the festival name
It’s got all kinds of stuff mixed in, like a blended soba noodle dish Frying chicken tempura Cut into bite-sized pieces Pour the sauce over it Green Onions Thank you for waiting. Table 12, right? Your vegetable tempura will be ready shortly.
Please wait just a moment. The soba noodles are really dark in color… The soba is delicious!
It has buckwheat flour in it. The man in front
Drinks the broth down to the last drop, thoroughly enjoying it Leaves the shop completely satisfied! Before lunchtime
Prepares to serve kakiage immediately Kakiage preparation complete Preparing the lunch chicken tempura rice bowl
so it can be served immediately Checking the salt concentration
to maintain the signature flavor Two male customers arrive Prepare the festival-style grated radish soba Tanuki Meat simmered in seasoned broth Wild mountain vegetables Soft-boiled egg Grated daikon radish, wasabi Thank you for waiting
Festival-style grated daikon radish soba, right? Thank you
Sorry to keep you waiting Let’s eat I’ll sprinkle on some chili pepper… Looks delicious… Smooth as silk! Delicious and slippery! Enjoy thoroughly mixing the toppings Finish it all cleanly and return the dishes! We’ll call your number
Please wait wherever you like Thank you for waiting.
Number 15, right? Beef bowl Pickled ginger, green onions Sorry to keep you waiting
Table 16, right? Chopsticks and soup spoon, please take them from here. 12:08 For warm seiro soba
We’ll warm the dipping sauce Thank you
We look forward to seeing you again. Thank you for waiting.
Table 19, right? Two women enter the restaurant. Preparing chilled plum and grated daikon soba Grated daikon Sprouts Plum paste Green onion, wasabi The grated radish and plum make it refreshingly delicious!
Chilled plum and grated radish soba is complete Sorry to keep you waiting
Here’s another chilled grated daikon and plum dish Chikuwa Tempura Enjoy freshly fried chikuwa tempura
topped on soba… 12:18 Soba-yu Making grated plum soba Sprouts Plum paste Green onions Sorry to keep you waiting.
Table 22, right? One woman
Ordered grated plum soba and chicken tempura. Mix the grated radish and plum into the dipping sauce… Enjoying the refreshingly delicious
soba noodles! Taking a bite of the chicken tempura Finished the noodles
Ordered soba-yu Poured the remaining broth into the soba-yu Took a sip of the flavorful soba-yu… Drank it all to the last drop
Finished everything cleanly! One male customer enters the shop (Male) Could I have less rice, please? For the rice in your curry bowl?
Understood! Thank you for waiting
Table 23, right? Your rice portion is smaller now.
Thank you. Ordered buckwheat noodles with broth, curry rice bowl,
and vegetable tempura. First, a sip of the broth… The exquisite texture and
smooth throat feel of the soba noodles are irresistible… (Okamoto) Thank you.
(Man) Thank you for the meal. One male customer enters the shop Preparing chilled tanuki soba with grated daikon radish Pour plenty of tanuki topping Grated daikon radish Top with fried tofu and wasabi to finish Chilled Tanuki Oroshi Soba, Chicken Tempura Sorry to keep you waiting
Please pass the chopsticks from there You can eat right away during the day, and it’s cheap and delicious. This is my third or fourth time I come here occasionally And gobble down the fried tofu! Standing-style eating
Enjoying exquisite soba noodles! Thank you for the meal as always Thank you very much!
We look forward to seeing you again Leaving the shop completely satisfied! Staff) With the title of manager, Staff) Are there any difficult things
or things that were tough? It’s only natural, but
unlike when I was a part-timer I started feeling a sense of responsibility
like I was entrusted with the store I realized that running a shop is
really, really difficult. I never thought about it when I was just a part-timer. The products we serve customers The taste, the appearance Making sure they don’t harm customers in any way We handle all aspects of the business Serving products that are simply expected
is On top of that
Of course, sales figures and think about sales figures too.
When you think about it that way, I think it’s difficult. Staff) For customers who come often now Staff) Is there anything you’d like to tell them? I can think of quite a few
people who might be interested. Miki-tei is opening, you know?
We haven’t put up a sign yet, and we haven’t distributed flyers either. It’s better if people just pass by just saying “Oh, it’s open?” only those who happened to drop by I don’t think anyone who’s been to Miki-tei
is coming back anymore. In that situation, and tried it. They thought it was delicious
and came back again. That’s incredibly encouraging It makes us feel like
what we’ve been doing wasn’t a mistake.
We’ll keep working hard If you’ll keep coming back we’d be truly grateful We’re currently looking for part-time staff about three days a week We’re looking for people to join us Whether you’re a student or a freelancer housewives, anyone at all We’d absolutely love to have you! Everyone is really easy to talk to, I think it will be a fun place to work part-time If you like soba
or if you like udon or if you’re near Nagoya Station if you’re even a little bit interested I hope you’ll get in touch with me. I look forward to hearing from you. Standing soba noodle shops I think speed and taste are necessary too Everyone is energetic and having fun
doing it, I think that’s one of the good things about Miki-tei, With homemade noodles
They come in before 6 a.m. Making dozens of servings every day They also blend their own broth to ensure it’s absolutely delicious
when they welcome customers I truly believe you won’t regret coming to Sankitei. We sincerely hope you’ll visit us. We look forward to seeing you! A rare standing soba shop near Nagoya Station
Sankeitei, where we serve up energy along with our soba! The beloved “Station Soba” on the JR Shizuoka Station platform Supporting customers’ stomachs and wallets with the trifecta of
“Cheap, Fast, Delicious” Kakiage Soba The Kanto-style broth, rich with bonito and soy sauce,
is so delicious you’ll want to drink every last drop… Served in a blazing 40 seconds! Established about 60 years ago!
Up close with the standing soba shop on Shizuoka Station platform Kurogane-cho, Aoi Ward, Shizuoka City, Shizuoka Prefecture
JR Tokaido Line “Shizuoka Station” The shop on the local line’s upbound platform
“Fujimi Soba” There’s also a shop on the downbound platform Established in 1966
It’s a noodle shop run by Tokai-ken, famous for its ekiben (station bento boxes). Business Hours
7:30 AM – 1:30 PM Plain Soba: 370 yen
Tanuki Soba: 440 yen Plain Udon: 370 yen
Kakiage Udon: 500 yen Toppings
Fried Tempura Bits 80 yen, Fried Tofu 80 yen All rice used is domestically grown 11:13 1 male
Purchased Tanuki Soba Placed meal ticket in designated slot to order Boiled soba for about 15 seconds
Drained thoroughly Pour broth made with bonito flakes, bonito extract,
and sardine flakes Tenkasu, green onions Served in under a minute Slurp up the freshly made soba! Savoring the broth thoroughly, finished eating After the customer leaves
Immediately tidy up and wipe down (Staff) (working)
How long have you been here? A long time. Not necessarily in this department forever, you know. Retire to this department. I’ve been with the company over 20 years now, I’ve been here about 15 or 16 years Staff) What time is usually the busiest? Morning and lunchtime. We close at 1:30 here, so it gets busy just before 1:30. Ordering is ticket-based One male customer
purchased a meal ticket Kakiage soba and inari Inari sushi Waiting for the soba… Boil the soba for about 20 seconds Drain thoroughly Kakiage Pour the dipping sauce. Green onions Served in just 45 seconds! Kakiage Soba 500 yen An amazing one-coin price! The soft soba noodles blend perfectly with the rich broth
Delicious enough to slurp down… Add the condiments from the table Dip the kakiage in the broth The broth soaks through
The kakiage is also delicious A customer who loves standing soba
Savoring the broth-rich soba Also enjoying the tempura fritters drenched in broth Progressing through the soba… Takes a bite of inarizushi The original Kanto-style broth is
so delicious you’ll want to drink it all… One male customer enters Maximum daily customers: 160 going up, 125 going down
Approximately 20-30 customers during morning and afternoon peak hours Here you go, sorry to keep you waiting. Operating solo, handling all cleanup too. Replenishing disposable chopsticks A man in a suit
Orders kakiage udon Boiling the udon noodles Draining the noodles after about 20 seconds Places the kakiage on top
Pours the broth Kakiage udon Slurping the chewy udon… Savoring the rich broth
to the fullest One male
Orders Tanuki Udon Tanuki Udon
topped generously with tempura bits The udon soaked in the broth is irresistible… Finished it all, down to the last drop! Here you go
Thank you for waiting While handling orders
Keeping a close eye on the customers Statues of Takechiyo and Imagawa Yoshimoto One male
Orders kakiage udon Sipping warm udon noodles
while facing the cold wind on the platform Holding the bowl, he continues eating… Finished the broth and left the shop 11:52 Amidst people passing by on the platform
A man in a suit stops by Orders kitsune soba and
inari sushi Fried tofu Kitsune soba Table condiments Lift the soba high… Slurp it all down in one go Gobble down the inari sushi too Alternating between soba and inari, savoring each bite Finished it all cleanly!
Quickly filling my stomach Recharged with energy
Heading into the afternoon shift… Here you go, sorry to keep you waiting Always wiping down the counter
And washing dishes immediately A man in a suit
comes to the shop front and hesitates… He buys a meal ticket and enters! Here you go, please wait a moment A standing soba shop serving at lightning speed
Many customers use it during transfers One male customer enters Adds condiments from the table Slurps noodles in one go Finishes soba in under 3 minutes Orders meat udon
Orders meat udon Tops it with warmed meat Meat udon 600 yen The rich flavor of beef melting into the broth is exquisite! The udon noodles, boiled until tender and soft,
offer a gentle, delicious mouthfeel. Thank you for the meal! Eating while listening to the sound of the train
Standing soba was a special taste.

0:00　名古屋）名代あたりや
地図　https://maps.app.goo.gl/kGEcFgmuEQ1u4Pxw6
住所　愛知県名古屋市中区栄４丁目１０−３
URL　https://youtu.be/z3hzKdp836A

48:18　名古屋）三希亭
地図　https://maps.app.goo.gl/hsAuCw4qTjNz2aNL7
住所　愛知県名古屋市中村区椿町１７−７
URL　https://youtu.be/atQjRtyRRdg

1:22:24　静岡）富士見そば 上り店
地図　https://maps.app.goo.gl/NMa1bVJ7xHeDMSJD9
住所　静岡県静岡市葵区黒金町５０ 静岡駅 在来線 1・2番線ホーム
URL　https://youtu.be/5mhp7nSztKU

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

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