優しい元力士が作るうどんに常連客が殺到！クセつよ店主が営む名古屋うどん店丨愛知のうどん屋３選

優しい元力士が作るうどんに常連客が殺到！クセつよ店主が営む名古屋うどん店丨愛知のうどん屋３選

Tokugawa, Higashi Ward, Nagoya City, Aichi Prefecture
8-minute walk from Morishita Station on the Meitetsu Seto Line From National Route 19
Take the small road one block in… …you’ll see a blue sign. Established August 8, 2024
“Shy Udon” An udon specialty shop with such a unique name
you might stop in your tracks Owner Mr. Kanegae arrives for work The warm, wooden interior
3 counter seats 10 table seats available The owner has a background as a former sumo wrestler. Every Tuesday, the shop’s regular closing day, he trains at the popular Seto restaurant
“Kato Hikari”. Cooking the rice The rice used is
“Masshigura” from Aomori Prefecture We cook about 8 go of rice per day. Fill the pot with water for boiling udon noodles 9:44 Make the broth for warm udon
Use two types: mackerel and bonito Remove the scum. Strain the broth. Staff) What is the most particular aspect of Hitomi Shina Udon? The broth and the kaeshi sauce
I make them myself I do everything from scratch Some people tell me that part is good. I want to keep improving it. The broth for the warm udon is ready. Prepare the udon for the miso stew. Knead the dough that has rested for one day Currently, only the noodles for miso-simmered udon are handmade
Other noodles are ordered from Nagoya Seimen Apply dusting flour Roll out thinly Staff) Is making udon noodles really difficult? I’m not very good at it.
I’m kind of clumsy. I go every week
(to practice). Staff) What exactly
do you find difficult? Like making sure the thickness is even when stretching it out. cutting it because it’s a little different each time I’m practicing Staff) When did Mr. Kato start going? It opened in August, and since last around the end of October
and he’s still going now. He’s been going every day off. Staff) About half a year. Yeah, that’s right. The stewed version is still could be done? That’s what we were saying. I can ask them all sorts of things too. There wasn’t anyone like that before,
so I’m incredibly grateful. When I go over there, they welcome me, and they praise me every time I go. Lately, I go about once a month. I go eat somewhere else It’s like studying Fold the rolled-out dough Cut into equal widths Cutting complete Spread the dough cut into noodle strands Separate the cut udon noodles Staff) What time do you start and finish
preparation work now? We do it at night, and in the morning we just prepare what’s already prepped.
Then we’re done. At night, including prep and cleanup, sometimes it goes past 11 PM. Divide into 180g portions per person Put them in bags to keep them from drying out Clean the cutting board
Udon prep complete Employees arrive for work Prepare cold water Placed at each table, preparations complete. Wipe down chairs. Vacuuming every corner Staff) What about the interior? I helped with the interior too. I demolished it myself. Staff) That’s amazing. I watched YouTube and demolished it. The water pipes burst about twice, didn’t they? Staff) Debt and stuff… I’ve got debts too I’m freaking out in terror right now. Cold, shy udon noodles
with fried noodles on top Made at the noodle factory
Thinly rolled noodles Staff) The shy udon
is the most popular, you could say Staff) That’s the base, you see. The broth is completely different
for cold and hot versions. Since it’s getting warmer,
the cold version has been selling more lately. In winter, though, it’s completely
only the hot version. Some people come for the extra-large portion. There are people who come to eat once a month, They’re not big at all.
They’re just average people. They usually finish in about 10 minutes
and leave. Staff) How many kilograms is the weight? Just the noodles are about 1 kilogram. The fried noodle topping is ready. Taking photos for SNS. An auntie I know
said there’s space here so I called She said it was totally fine We decided right away Staff) There aren’t
many restaurants around here, are there? Not really, no. Without thinking about it at all Put on a white coat and prepare for business I never made it to sekitori rank, though. I do have a shikona, though. Tokitsukasa Staff) That’s a really great name. Business Hours
11:00 AM – 2:30 PM (Last Order 2:15 PM)
6:00 PM – 9:00 PM (Last Order 8:30 PM) Coin-operated parking available nearby Recommended
(Cold) Hitomi Udon Regular 200g 850 yen (Hot) Shy Udon Regular 200g 850 yen
Set with Mini Rice +150 yen Shy Person’s Nabeyaki Udon
Regular 200g 1250 yen Nabeyaki Udon Regular 200g 1250 yen
Shrimp Tempura (3 pieces) +300 yen Miso Simmered Udon (Regular) ¥1350
Large Portion ¥1550 Cold Meat Udon Regular (200g) 1350 yen
Grated Yam +150 yen Shy Person Udon Explosive Serving 2300 yen
1 kilogram of noodles alone Small Rice 150 yen
Raw Egg 100 yen The owner is shy, so
there are many explanations. We can also serve it without the noodles on top. Table condiments
Kaeshi, Ichimi Ichimi pepper How to eat the Shy Udon
The owner creates all the menus himself. There’s also a menu in front of the shop. Opens at 11:00 Two customers arrive right after opening. (Woman) The meat udon looks good too.
(Man) Looks delicious. Two cold udon noodles What’s a Haikara-don? Showing an image of Haikara-don
and explaining it carefully Then we’ll have one of those too Two cold udon noodles
One Haikara-don, right? Serving the food
Reading the menu and waiting… (Woman) It’s fried noodles… Woman) Interesting. Preparing rice for the Hyakara-don Making the Hyakara-don Beaten egg Tempura crumbs Donburi broth Add beaten egg Lightly mix while cooking Cook until soft and runny
Place on top of rice Finish with tempura bits and a soft-boiled egg
The stylish bowl is complete This is the stylish bowl Smells good. Bite into it piping hot… Delicious The broth really packs a punch Chill the cooked udon noodles in cold water Drain the water
Divide into individual servings The cold dashi base is separate from the hot one
Made from katsuobushi and sardine flakes Thinly fried tofu, tempura bits Green onion Egg yolk Wasabi, fried noodles First bowl of shy udon arrives Sorry to keep you waiting (Male) First, crispy As instructed, break the thin noodles
with a crisp snap So incredibly crispy The udon, hidden beneath the fried noodles,
is coated in broth and enjoyed. The egg yolk coats it well too—delicious! Enjoy changing the flavor with the table spice. This is my first time here. Staff) What brought you
here? I was browsing SNS and saw various things I thought it looked like unique udon. It seemed like special udon. I was curious and had been thinking
I’d like to come someday but I just happened to have
business nearby today Staff) Where did you come from today? From Togo Town. Staff) How was the taste? Woman) It’s delicious. Even just eating the udon noodles alone it’s firm and smooth and delicious,
but the fried noodles on top The fried noodles on top are incredibly original and totally addictive! Staff) Where does the name “Shy Udon” come from? Because I’m not that great at customer service. So I named it that to lower the expectations. Well, it’s like, no hard feelings, you know? Staff) On the udon menu,
there was “Shy Udon,” right? Staff) Did you come up with that after opening the shop? Yes, after opening the shop. I thought about just serving regular udon, but I figured that
wouldn’t quite be right, so So I thought, “Well, maybe I should hide it.” I guess the udon’s going to be shy too
That’s the kind of conversation we had. I’ll add a small rice and
a raw egg, please. (Male) Thank you.
(Employee) I’ll bring you a spoon too. Crack the egg and stir it thoroughly. Add rice to the remaining broth. Scrambled egg. Add the table sauce too… Enjoy the egg rice infused with dashi! Both the udon and the egg rice to finish
Eaten clean! (Man) Thank you for the meal!
(Employee) Thank you for coming! We’ll be back! Rich eggs made with Hyogo Prefecture eggs Staff) Aren’t they pretty expensive? Yeah, they are
But they’re delicious, so we use them A regular customer who was in the same sumo club as the owner
One male customer enters the shop Orders a large serving of meat udon Boil the udon noodles. Rinse thoroughly under cold water to firm them up. Serve the large portion (300g) into the bowl Kaeshi (seasoning sauce) Tempura crumbs, green onion Top with sweet and savory simmered beef Egg yolk Add wasabi
Large serving of meat udon complete Sorry to keep you waiting. Here you go. Dissolve the wasabi… Stir it thoroughly. The savory beef and sweet egg
perfectly coat the chewy, elastic udon noodles The springy udon noodles are incredibly satisfying and delicious! Staff) Do you come here often? Yes, I come often. The broth is delicious, isn’t it? Not a drop left
Finished it all cleanly! A family of four enters the restaurant Shy person: Two regular udon noodles Regular nabeyaki udon Mini tempura rice bowl Meat Udon Make Nabeyaki Udon
Combine the tare sauce and seasonings Dashi Divide the udon noodles
Add to the pot Spinach, thick fried tofu, fish cake
Kasu (fried beef small intestine) Cut fried tofu and place on top Egg Simmer lightly Nabeyaki udon complete Rinse boiled udon noodles in cold water Kaeshi Tempura crumbs Thin fried tofu, green onions Egg yolk Top with thinly fried noodles
Shy udon complete Sweet and savory simmered beef Egg yolk Sweet and savory simmered beef pairs perfectly with the broth!
Beef udon complete Sprinkle the sauce over the rice Fry the shrimp tempura. Drain the oil thoroughly. Arrange on top of the rice. Pour the sauce over it Mini tempura rice bowl Sorry to keep you waiting The family enjoys udon and tempura rice bowls together The man at the counter
Orders additional cold udon and rice Sorry to keep you waiting Carefully breaks the fried noodles from the edge… Stirs thoroughly With the crumbled fried noodles
Savors the crispy yet chewy texture Finished eating the udon
Put rice into the broth Rice soaked in broth is delicious! Finished the second bowl of udon
and the rice in no time! After eating two bowls of udon and rice
left the shop completely full Owner) How was it? Woman) It’s delicious. A family of four with children
Each enjoyed their udon and left the restaurant. Staff) About the noodles, Staff) Nagoya Seimen. Is there a particular reason you use them? To be honest, I didn’t know any suppliers. They’re nearby. When I looked into it, they explained it to me with incredible care, so from the noodles prepared by Nagoya Seimen, I picked the ones I liked. One male customer enters One bottle of beer Ordered warm udon Number of tempura pieces
Can choose 1 to 4 pieces Ordered 2 pieces Beer arrived immediately Pouring into chilled glasses… Waiting for the udon to arrive Broth Seasoning sauce and condiments Green onions Fish cake Tempura bits Prepare beaten egg Once the udon noodles are boiled
Rinse them in cold water to firm them up Return to boiling pot
Reheat udon noodles Fried tofu Add beaten egg to the boiling broth Cover the noodles with fried tofu and beaten egg
The warm, shy udon is complete (Employee) Sorry to keep you waiting.
(Man) It’s ready already? Here you go. The piping hot, freshly made udon arrives. Staff) Do you come here often? This is my third time or so. One male customer enters the shop. Cold Shy Person Udon (Regular)
Orders the Haikara Don. Prepare the Haikara Don Roast the tempura flakes and soy sauce mixture until fragrant Beat the egg Hi Kara-don complete. Here’s your High-Class Don. Shy Udon (Regular)
+ Mini Hi-Kara Don 1300 yen Hidden beneath the fried noodles are the toppings and udon noodles
Signature dish “Shy Udon” Beneath the fried noodles lie
toppings of egg yolk, green onion, thin fried tofu, and tempura crumbs. The owner’s signature rich egg The egg yolk clings firmly to the chewy udon noodles… Break the fried noodles
with a crisp crunch… Thoroughly mix the fried noodles, egg yolk, and broth…
310 Slurp down the udon mixed with the toppings in one go The firm, springy texture
of the udon is irresistible! A stylish bowl made with tempura bits and egg
High-class bowl The sweet and savory egg, cooked until silky smooth,
soaks into the white rice—absolutely exquisite! Take a big bite… Delicious! Alternating bites with udon noodles… Mixing the remaining rice from the Hyakara Don
with the broth and eating it Spoon up the rice soaked in sauce and egg Enjoyed every last grain! Left the restaurant completely satisfied! Thank you very much! One male customer enters Shy customer: Warm udon, please. You can choose 1 to 4 pieces of fried tofu. Ordering one piece Preparing warm Hitomi-udon Beat the egg Boil the udon noodles Once the udon noodles are boiled
Rinse them in cold water to firm them up Lightly boil in hot water to warm Fry Add beaten egg to simmering broth Warm, shy udon is complete Take a sip of the lightly seasoned broth Slurping udon noodles drenched in broth Regulars who come every week Usually I come here often with my family But today I’m alone Staff) Shy Udon-san,
is there anything you like? The owner’s personality I absolutely love it It’s so heartwarming Staff) Any menu recommendations? I like this warm shy udon with egg. Finish off your favorite broth
by drinking it all up! Thank you as always. (Man) Thank you for the meal!
Shop Owner) Thank you. Thank you very much! One male
Orders cold udon This was posted before we did this This was posted, you see Like someone was waiting for me I remember feeling happy about it Just put up the sign Because I hadn’t done it for so long I just kept the shop rented and left it unused for about three years I guess you could say it’s an adult thing, But when I checked the back, it was the neighborhood butcher shop. I think it must be someone from the neighborhood. Staff) Did you figure out who wrote it? No, I don’t know. I wish someone would just say something. They might be here though. Staff) So this one photo
kind of sparked your motivation? It definitely gave me a push
in the right direction. Break the fried noodles in half… Add some table spice. Slurp down the chewy udon noodles
in one go! Thank you very much Left the shop completely satisfied One male customer enters
Shy Udon, large portion Orders the High-Class Bowl Here’s your High-Class Bowl Break the fried noodles… Enjoy the firm, chewy texture
of the udon noodles Then gobble down the Haikara-don The egg and sweet broth of the Haikara-don
make the chopsticks fly! Leaving just one bite of the Hyakara-don
Finishing the udon Finishing the Hyakara-don cleanly, leaving nothing behind! Staff) When did you start sumo? I started around the time I turned 20. Staff) In the room?
Shop Owner) Yes, in the room. Staff) From what year to what year were you a sumo wrestler? From Kyushu in 2001 Until around July 2011, I suppose His rank was up to Makushita. Well, he couldn’t eat at all.
He wasn’t a full-fledged wrestler. Staff) So it really was a tough
world? When I first joined, yes. There were tough times, But as you keep at it
it’s like you become brothers Staff) Was there no option
to continue working in sumo-related jobs? No, I couldn’t. I couldn’t make a living. Well, you just have to draw the line somewhere, right?
397 Staff) How old were you when you quit? I was turning 30. I joined a construction company and started (the udon shop) at age 42. One man
Shy Ordered udon He breaks off a bit of fried noodle
and takes a big bite… He slurps up the udon noodles
through the gaps in the fried noodles Add white rice to the broth left after eating the noodles… Sprinkle generously with the chili pepper powder on the table The broth soaked in
Finished the rice perfectly clean! Two customers enter
Cold and shy Ordered a large bowl of udon Thank you very much. Family of three
Left the restaurant very satisfied 13:20 Two customers (male and female) entered the restaurant Ordered large portion of cold udon and
nabeyaki udon Cold Udon for the Shy Hot Nabeyaki Udon is ready Sorry to keep you waiting The lid is removed, and steam rises. The shop owner helps out
and clears the table. He prepares miso-simmered udon
He adds miso and seasonings to the pot. Tempura crumbs. Dashi broth. Pour the broth into another pot Chicken Fish cake Thin fried tofu, shiitake mushrooms Handmade udon noodles Staff) Are you blending several types of miso? We add miso and seasonings and mix them in. It’s like measuring out the quantities and adding them. Staff) When did you start serving the simmered miso dish? Around February. Staff) It hasn’t really
caught on yet? It hasn’t caught on. They said they’d start
around December, but it’s already February. That happens a lot, you know. I feel the pressure. I was eating the whole time, you know.
After it ended. Staff) So now,
do you feel like you’ve achieved a satisfying taste? To a certain extent, yes. But I’m still practicing
and going to Mr. Kato’s place. Bring to a boil and separate the udon noodles Pour the boiling broth into the earthenware pot
Dissolve the miso Add the udon noodles and warm them in the earthenware pot Crack in the egg Bring to a boil. Green onions. Miso-simmered udon (regular) 1350 yen The owner created this through repeated trial and error and practice
Nagoya specialty “Miso-simmered udon” The soft-boiled egg is perfectly cooked… The rich miso broth blends with the egg yolk
and coats the udon noodles thoroughly… Chicken The handmade udon noodles
have a firm, chewy texture and are delicious! The rich umami flavor melts into the noodles
The miso broth is thick and irresistible… Staff) We heard it was just the sign for about three years
but I really had no skills at all, I didn’t know where to even start. I didn’t even know where to buy
tableware. Staff) So why
did you decide to open an udon restaurant? It was a rather impulsive decision. I like the udon sold at supermarkets, I also like udon made outside, so I thought maybe it would be easy to get customers,
but it didn’t work at all. Staff) How many customers do you get on weekdays and holidays? On weekdays, about 20 to 30 people. On holidays, just for lunch,
it’s about 30 to 40 people, I guess. Since opening the shop, it’s been incredibly Not just my acquaintances and customers who come
are the same. I feel like I’m making everyone worry and that I’m being helped by them. During that time,
if I haven’t grown a little, I feel like that’s not good. I want to improve the quality
of each and every thing. I’m not good at customer service either, There are generous customers, I’m getting used to it little by little. Staff) Is there anything
you’d like customers to try? I’d like them to try the Hitomi-shirabe udon, and I’m really working hard on the miso simmered udon, so Please give it a try. We followed the “Shy Udon” as it continues to grow day by day, watched over by its customers.
We followed the “Shy Udon” closely. Kisogawa-cho, Ichinomiya City, Aichi Prefecture
Along Prefectural Road 190 Nagoya Railway Nagoya Main Line
7-minute walk northwest from Shin-Kisogawa Station Established in 2002
“Handmade Noodle Shop Moriki” A shop proud of its curry made with blended spices and
handmade udon noodles 18 parking spaces 7:00
Owner Mr. Nonogaki (50) arrives for work The shop, built by the owner alone,
celebrated its 22nd anniversary in April 2024. Taking one character from the owner’s name, “Morihiko,”
he named it “Morioki” with the desire to delight customers. Seiki bustles with customers daily
On New Year’s Eve each year, up to 400 people visit in a single day The owner says he’s been fascinated by the restaurant business since childhood. After working part-time at Yamotoya Honten, known for its miso stew,
he trained at Wakashachiya, famous for its curry udon. He continued training at various restaurants before striking out on his own.
He achieved his dream and continues to this day. Rinsing rice High-quality domestic chicken bones
sourced from a butcher shop Making chicken broth
for curry udon and simmered miso soup Simmer for a while Add green onions, carrots, onion Skim off the scum
and simmer thoroughly for an hour and a half Preparing the broth Blend two types:
Sodakatsuo and Honkatsuo (Shop Owner) It’s a supplier in Nagoya
called Marosho. It doesn’t produce bitterness or astringency,
and it makes a delicious broth. Our curry udon,
and it works well with our simmered miso dishes We use this broth. It’s been two years since he started working at the shop.
The owner’s son (25 years old) He makes the broth with bonito flakes. He carefully skims off the scum. He strains the broth. The broth is complete Make the dipping sauce Combine the soy sauce from earlier
with the broth Make the sauce for rice bowls Combine with the earlier dipping sauce
to complete For curry udon, zaru udon, etc.
Make regular udon noodles Udon comes in two types: “for simmered miso” and
“regular udon” Both use “Kintobi Shiga” wheat flour
We change the type and kneading method depending on the noodle (Owner) Since curry udon is our main dish,
the udon sells well. For the udon, I don’t measure (the water amount). I just add water
by feel now. And I do it every day.
Because we make a lot. Rest the dough. Making udon dough balls for simmered miso soup (Shop owner) When you keep touching the flour
with your hands you can have a conversation with it. I think machines can only
forcefully round things out. It’s like it’s saying, “Please stop now,”
or “Knead me now.” You can have a conversation with it,
so I’m committed to hand-kneading. Let it rest a bit
Then have your son tread the dough Regular udon left to rest overnight Kneading and strengthening the udon dough ball Making udon for miso stew Udon for miso stew
is made only with water and flour (Shop Owner) I’ve trained at various places
over the years. I worked part-time at a place called “Yamamoto-ya Honten”
that specializes in miso stew. Even though it has about 100 seats, on weekends,
there’s always a line. That’s amazing!
I thought it was fascinating! And what’s more, the noodles
are made with just water and flour Through “food,” you can
make so many people happy. I thought, “Noodles are really interesting.” The first place I worked
was called “(the current) Wakashachiya,” That’s where I encountered curry udon. My favorite “curry” and
the profoundly deep world of “noodles” combined I want to make that my selling point
and run with it! I want to choose
(the experiences I’ve gained) “This is the most delicious”
as the foundation For 22 years, without changing the flavor once
I’ve been allowed to do it The dough is complete. The udon for the miso stew is complete. Cutting eggplant for tempura For shrimp tempura
Peeling shrimp shells Cutting off shrimp tails
Making incisions Remove the backbone Fillet the meat and complete Use for fried chicken or simmered in miso
Cut chicken Make soba Soba flour is sourced as a blend
from Niigata, Nagano, and Hokkaido Not just udon
The owner also trained in soba-making in Tokyo The basic ratio is 2:8 buckwheat to wheat flour,
but he adjusts it based on the condition of the flour. The soba is complete. Preparing the condiments The owner’s wife
cuts the pickled daikon radish Grate Ise potatoes by hand
Make grated yam Add seasoned broth Kakamigahara full-time farmer
Using Ise potatoes grown by Mr. Kato Staff) Why are you using these
potatoes? It pairs well with curry udon and rice
and is said to be an excellent match for Moriki’s udon. Ise Imo and grated yam can be enjoyed when ordering a set meal
(also available as a single item). Cutting the fish cake for the udon Decoratively cutting each piece The rice is done cooking. Wipe down the table Apply pressure
Wipe every corner thoroughly Wipe down the menu too Check inside for any dirt Vacuum Move the chairs
Clean every corner Wipe down the glass Outside too, carefully
sweeping Chicken broth complete Preparing curry udon Combine bonito broth
and chicken bone broth The curry is made by blending several types of spices and
curry powder in our own unique blend We use up the 8 kilograms of curry powder in this pot
in a day and a half Add the curry powder
to the broth and chicken stock. Staff) What are the defining characteristics
of the flavor? Shop Owner) (The spiciness)
sticks with you It’s a bit impactful
in terms of spiciness After 2 or 3 days,
you’ll think, “I want to eat that again.” We’ve blended it
to make you feel that way. This is our standard udon
that’s been rested overnight. We keep kneading noodles right up until opening time. At Moriki, we prioritize freshness
and serve noodles made fresh that day, boiled to order. Boiling freshly made udon noodles Udon noodles take about 20 minutes to boil. To ensure freshly boiled noodles are ready when the shop opens,
we start boiling them at a calculated time. The shop will open shortly Outside, customers
wait for the opening Opens at 11:00 Weekday Hours
11:00 AM – 2:00 PM (Last Order)
5:00 PM – 8:00 PM (Last Order) Weekend Hours
11:00 AM – 2:30 PM (Last Order)
5:00 PM – 8:00 PM (Last Order) 14 table seats 3 counter seats Tatami room: 12 seats
Total: 29 seats From udon and soba to rice dishes
Extensive menu Curry Udon 1000 yen Fried Chicken Curry Udon 1500 yen
Miso Simmered Udon 1050 yen Shrimp with grated radish 1550 yen
Tempura noodles 1900 yen Donburi dishes come with mini udon
Choose your mini udon from ABC Set Meal 300 yen
(Pickles, Rice, Grated Yam) Customers stream into the shop Order for Karaage Curry Udon
Orders come in Making fried chicken Before coating, each piece of chicken
weighs about 80g Coat with seasoned batter and fry Generously portioned fried chicken The udon noodles are done boiling. Rinse thoroughly under cold water. Heat the udon noodles When the noodles turn slightly yellow
Remove them This is the most delicious moment
when the wheat aroma is at its peak The chewy noodles in curry udon
are about 360g even for a regular serving We generously top it with our signature curry. The fried chicken is ready. Topped with three extra-large pieces of karaage
The total weight is a whopping 1kg! The number one popular menu item
Karaage Curry Udon is complete! One after another, Karaage Curry Udon
is ready! Way too big! 11:15
The shop is already packed! Making shrimp tempura Coating whole shrimp
with a crispy batter and frying them An order for grated shrimp comes in Place the freshly fried jumbo shrimp tempura on top Pour the dipping sauce over it. Grated daikon radish. Sprinkle chopped nori and bonito flakes
Ebi-oroshi complete Served with rice bowls
Mini curry udon Tempura rice bowl set
(with mini curry udon) Order for large curry udon received Large portion uses 2 servings of noodles
720g for a truly filling meal… Then generously ladle on
plenty of curry Large Curry Udon complete. The large portion arrives
with a satisfying volume Slurping up the piping hot, chewy noodles
coated in spicy curry It’s addictively delicious…! Orders keep pouring in. Making miso-simmered udon. A miso sauce based on Hatcho miso
with dashi and other ingredients added Add the dashi broth and chicken soup
to the special miso sauce Add the udon noodles and simmer Green onions Fish cake Egg Tempura bits One after another Miso-simmered udon
is completed Miso-simmered udon Tempura Miso Simmered Udon
An order comes in Making shrimp tempura Place the freshly fried shrimp tempura on top
Tempura Miso Simmered Udon is complete Tempura Miso Simmered Udon 1750 yen The impressive shrimp, head and all,
is plump and juicy, with flavor that matches its appearance! The chewy, slightly firm noodles
combine perfectly with the flavorful broth… When you break the egg and mix it in,
you can enjoy an even richer flavor. The bustling shop An order comes in for
Fried Chicken Curry Udon I got transferred last year
So it’s been almost a year since I last came Aichi If I could come back
I was really looking forward to it The curry udon is
simply delicious, and the fried chicken portion
is incredibly generous The satisfying fullness you get from eating it
is probably the best part, right? Orders for oyakodon keep pouring in We make it by simmering the karaage in egg sauce
Mori’s original oyakodon It’s our number one popular rice bowl dish Orders for oyakodon keep pouring in The oyakodon is ready Mini curry udon
with the Oyakodon set Order for pork and egg rice bowl comes in Pork and Egg Rice Bowl is ready Order for Karaage Curry Udon comes in Amazing! First-time customer and
regular customer I heard it was incredibly delicious
so It lived up to expectations! Staff) Do you have any
recommended menu items? Just looking at it,
this is the one! The curry is delicious!
It’s a little spicy. A customer visiting for the first time
ordered the Karaage Curry Udon. It’s huge!
I was kinda shocked. It’s delicious. It’s pretty spicy! The shop remains crowded Orders keep pouring in. Fried chicken curry udon is ready. Fried chicken (Single item) Mochi simmered udon Next, miso simmered udon is ready Top with freshly fried shrimp tempura Tempura Miso Simmered Udon Making Tempura Soba Freshly fried shrimp tempura Top with spinach, green onion
and shiso leaf tempura Tempura soba complete Next up, tempura curry udon
is ready Oh! An order for Tempura Zaru Soba comes in Shrimp Tempura Pumpkin, eggplant Shiso leaves Tempura Zaru Soba completed A large number of orders
for curry udon come in Between orders
Prepare the miso sauce Egg Dashi Miso sauce complete Order for miso-simmered udon received Miso-simmered udon set meal A customer who’s been coming
since we opened 22 years ago Winter really calls for
something like this, doesn’t it? It warms you up and tastes great. Great value! Ordering karaage curry udon. Karaage curry udon, 1500 yen. The bowl is completely filled
The fried chicken is incredibly impressive… The crispy fried coating and
the tender, delicious chicken inside… The soft, chewy noodles
paired with the spicy curry create an addictively delicious flavor! (Shop Owner) You know, my son is here now too. It’s little by little, you know.
But it’s easier than before. Staff) Was there something that made you decide
to take over the shop? Son) Well, since he’s my father,
I’ve seen him up close and thought, “This is really great,”
so I wanted to do it too. Staff) Is making noodles
difficult? Son) Well, yes This udon
uses salt water, you see. You have to consider things like the salt concentration and the amount of water
when you make it. Otherwise, they can turn out too hard
or too soft. That part is quite difficult, you know. The kneading time too
You have to knead for 20 to 30 minutes it won’t form a nice round shape,
so that’s a bit tricky too. Shop Owner) Even if you use the same flour, Temperature, humidity—
(very much) that’s true, and depending on the shop,
the method really does I realized
there are different ways to make it I’m really glad I went to so many places (for training) Because
Even if I try to catch up The masters, well,
they keep leveling up year after year I’ll never catch up in a lifetime
That’s the thing So it’s daily study, even now. Nagoya City, Tenpaku Ward
25-minute walk from Nonami Station Established 1986
Makotoya Tenpaku Miso-simmered udon is our specialty 8:08
Close-up begins First-generation owner Mr. Yashiro (71 years old) Preparing the broth What ingredients do you use? Strain the broth Staff) So it developed differently from the Dankei-dori branch?
Mr. Yashiro) Yes. After training for 10 years at ‘Makoto-ya’ on Dankei-dori, he went independent.
He opened ‘Makoto-ya Tenpaku’ as a branch. I’ve been here 38 years.
This year marks the 39th year, I suppose. It’s far from Nonami Station, isn’t it? About 30 minutes on foot.
By car, it takes 5 to 10 minutes. When we first started,
this area was farmland, you see. There were absolutely no buildings at all,
and you could see the Tenpaku River embankment. If we built something solid, customers would surely come.
That was the thinking. We’ve been doing it
with true sincerity. Why did you choose this location? My child is three years old.
My younger daughter is one year and ten months old. If I don’t live very close by, I can’t run the shop
and my wife has a hard time. Running the shop
and taking care of the kids We have to manage it all, you see. I looked at all kinds of properties, but the only place where we could live on the second floor
was here. We’ll live on the second floor
and start our business here. That’s how it all started. All I could do was make udon,
and I endured it, But little by little, bit by bit Customers remembered the taste of the shop
and that’s how we got to where we are today. Udon for miso stew. Transfer the kneaded dough to a bag Work the dough What’s the highest number of customers you’ve ever had? About 400 people Staff) Is there always a line?
Mr. Yashiro) There’s always a line, right? We get lines on Sundays and holidays. Rolling out the udon dough Roll out the dough Cut the dough Udon for simmered miso soup What percentage of customers
order the simmered miso soup? About 80 to 90 percent. Once you step inside the shop and catch the scent of the miso stew
… Measure the water for making soba dough Make the soba dough 70% buckwheat flour Add water Before, you see
I had two shops (the Ueda shop closed in 2022) This is tough… I kinda got tendonitis, you see I’ve had chances to talk
with various udon shop owners, you see. Handmade noodles are certainly admirable, but with a machine, you can make
as many as you need. That’s what
they taught me It was incredibly hard
to decide, you know Well…yeah, I guess so. I guess we’ll have no choice but to switch to machines… Homemade soba noodles Homemade kishimen noodles 8:42 “I figured this shop would end with my generation.”
That’s what I thought. My son-in-law works for ANA Airlines If that’s the case My son-in-law offered, ‘I’ll take over the business,’
so Well, I was relieved. Even with this land
And the tables, and the customers Everyone… has poured their love into this place
for over thirty years, right? When my son-in-law said ‘I’ll do it!’
I was truly happy, you know. The current owner, Mr. Miura,
returned from purchasing supplies. He was originally a salaryman, and he’s my wife’s father. He started by taking over a branch of the family business
and set up shop here We’ve managed to keep it going for 40 years. I’m over 70 now
and I don’t have a successor I was thinking about closing it
when I was working on that ANA project Most recently, I was in China for six years
but After hearing that request I’d always wanted to
leave the corporate world at some point and start my own business. I never specifically thought about
opening a udon shop or anything like that It would contribute to regional revitalization, and I could run my own business. Anyway, customers
are definitely here, quitting this feels a bit wasteful, you know? For the customers, you see, keeping them connected is one thing
I thought It’s been almost three years now,
working together like this. Originally, the customer base On average, late 40s to 50s. (Miso-simmered udon) is incredibly niche
when you consider udon as a whole, We have to start from getting people to know about it
in the first place. For people outside the prefecture, almost everyone have this strong impression that
miso-nikomi equals Yamamoto-ya. Of course it’s delicious,
and it has the longest history, But When you go local,
it’s more like this kind of “There’s a miso stew place beloved by the locals” I think that’s the kind of place
it’s positioned as If people could get to know it
I’d be incredibly happy Domestic green onions with a nice crunch Chicken to put in
the miso-simmered udon Chicken wings Staff) Looks tender. They’re incredibly tender.
They’re freshly made, so I tried the freshly made chicken wings.
They were delicious. Just piercing it with chopsticks
makes it fall apart, and the bone slips right out. The melt-in-your-mouth tenderness
and the deep umami of the sweet-savory sauce are irresistible. Pumpkin Sweet potato Tempura batter Fry the vegetable tempura Prepare shrimp Coat shrimp with flour Cut shrimp along the grain so they fry straight Cook rice In the morning, about 1.5 liters On weekends, about 1.8 liters Cook it first When it starts to run low, I cook
an extra 1.5 liters. Lunch (rice, tempura, pickles for 320 yen) is available on weekdays, so it comes with rice
for lunch. When lunch is served, we definitely serve a lot, right?
Of rice. Have you been working here quite a while? I’ve been here a long time.
I was at the Ueda branch before. The Ueda branch is gone now. I’ve been working here since then. Frying shrimp tempura. Staff) How many can you fry?
Employee) Thirty today. Breakfast during a break For lunch, I had miso stew. It’s made with soybean miso, so it’s good for you. Is this your local area? My hometown is Nagoya City. So you’ve been eating miso stew
since you were little? Miso stew at home I often made and ate
Sugakiya instant miso stew myself The kind in the bag.
I really loved it lol Staff) I never imagined I’d be the owner of a miso stew place.
Owner) Haha No flattery intended. When I ate here,
I thought “This is delicious!” 10:20 Cleaning the shop Soybean miso, mirin, dashi stock, egg (the rest is a trade secret) Stir the miso thoroughly Miso for simmered udon noodles is complete Preparing for simmering Pouring the broth Preparation complete Oysters (Winter Only) Staff) Where are they from?
Owner) Hiroshima. Oysters are something
oyster fans I’m happy
when people eat these. We started serving
offal miso soup about two years ago. This has really caught on, hasn’t it? Business Hours
Lunch: 11:00 AM – 3:00 PM
Dinner: 5:00 PM – 8:30 PM
Closed Mondays Parking lot behind and across from the restaurant
Approximately 17 parking spaces available 8 tables and 4 raised seating areas, total 44 seats Simmered Shrimp and Eggs in Miso Sauce: ¥1,780
Shrimp and Egg: ¥1,550 Flexible noodle firmness: firm, soft, etc. Weekday-only lunch set Toppings
Mushrooms 300 yen, Mozzarella Cheese 400 yen Chicken wings (1 piece) 180 yen, Shrimp tempura 350 yen Large shrimp tempura 1300 yen
Beef offal soba 1250 yen Limited Quantity Menu
Oyster Miso Stew 1900 yen
Offal Miso Stew 1900 yen Takeout
Miso Stew (for home cooking) 850 yen
Chicken and Egg Miso Stew 1450 yen Room Temperature Semi-Fresh Noodles (3 servings) 1700 yen
Nationwide shipping available Chili powder, seven-spice powder, salt, tempura crumbs Opens at 11:00 Hello!
Welcome! Greet customers with a smile 2 customers arrive How may I help you? Parent-Child Miso Simmered Udon 2
One with extra green onions Chicken Simmer the ingredients and noodles Transfer to earthenware pot Plenty of green onions
Generously served! Even the regular portion is satisfyingly hearty
The generous serving size is a delight The amount of green onion used must be huge. It’s crazy huge. On weekends or when things get really crazy…
We’ve gone through over 30 kilos in a single day. The longer you simmer it,
the deeper the richness of the bean miso becomes. Pour in the broth Finish by dropping in an egg Chicken and Egg Miso Stew (Extra green onions) Chicken and Egg Miso Stew
This one has regular green onions. Please be careful, it’s hot. Thank you for waiting. Excuse me.
It’s hot, so please be careful. (Employee) Would you like a napkin?
(Customer) Yes I’ll bring one. Here you go. Placing the napkin around the neck The tender, slow-cooked green onions
pair perfectly with the miso—delicious Enjoy the aroma of the miso
Savoring the rich, deep flavor One final sip
The depth of the miso lingers quietly A man enters the shop Miso-simmered udon
The noodles are “well-simmered” Cook the noodles specially made for simmered miso well. Transfer to an earthenware pot. Plenty of green onions Pour in the broth “Noodles simmered”
(Thoroughly simmer noodles specifically for stewing) Regular udon, kishimen, and soba noodles
are boiled Some people prefer boiled udon
or want to eat kishimen noodles We can do that too.
It’s written on the menu. There’s actually quite a demand for that.
After all, For first-time customers, Is it okay to say that kind of thing?
Like that? Surprisingly common Coming right up! Miso soup, firm noodles! (Employee) Firm noodles, rich broth?
(Owner) Yeah. Two men enter the shop. Ordered the egg miso stew lunch Lunch comes with a set of vegetable tempura,
rice, and pickles for an extra 320 yen. Mr. Yashiro stands one step back
supporting Mr. Miura. Chicken and Egg Stew + Lunch Set Three customers enter the restaurant 3 Chicken and Egg Miso Stew Man also orders Chicken and Egg Miso Stew 11:28 Chicken Sorry to keep you waiting
Be careful, it’s hot The savory broth and rich miso
sink right into your body Chicken and Egg Miso Stew Transfer to a small plate Tender, large chicken pieces Couple visiting the restaurant Shrimp and egg omelet with chicken and egg
That’s the lunch set, right? Shrimp and egg omelet with chicken and egg
That’s two lunches Shrimp tempura Plating Finally, arrange the egg and shrimp tempura. Here you go, shrimp and egg tempura lunch! That’ll be your shrimp and egg lunch. Even after simmering away
The noodles retain their firm bite The springy noodles
glide pleasantly down your throat with every slurp Customer) This is my first time.
Staff) I see. I’ve never had miso-simmered udon
at a “restaurant” in my life. Even though I was born and raised
in Aichi, this is my first time. How is it?
Your first time (having miso-simmered udon at a restaurant) It really feels like “miso-simmered,” doesn’t it? It’s something you can’t easily replicate at home.
Enjoying restaurant-style miso-simmered udon. Welcome! Four customers arrived Here you go! Two shrimp and egg tempura One tempura kishimen noodles One tempura zaru kishimen noodles One oyster tempura! Boil the kishimen noodles Rinse the cooked noodles
in cold water Reheat the rinsed noodles
and place them in a warmed bowl The shrimp tempura is done! Place the shrimp tempura on top Pour piping hot broth Large Shrimp Tempura Kishimen Your tempura kishimen noodles are ready. Sprinkle on the shichimi pepper
Let’s eat The batter soaked in broth and the shrimp’s springy texture
blend together exquisitely The smooth-textured kishimen noodles
are coated in flavorful broth—delicious! Shrimp, Shishito peppers, pumpkin
tempura Tempura Zaru Kishimen + Lunch Set Tenzaru Kishimen
Lunch Set Firm and springy kishimen noodles
Smooth and refreshing, gliding down effortlessly Vegetable tempura
Enjoyed with salt Light and crispy outside, fluffy inside
The sweetness of sweet potato spreads Oysters Carefully coat with flour and tempura batter
Fry in oil Arrange five oysters It’s ready.
Oyster tempura. Oyster Tempura Freshly fried oyster tempura
Dip it in the tempura dipping sauce and take a bite Delicious!
So incredibly delicious! The older brother also takes a bite of oyster
Rice follows close behind Delicious! Two men sit down at the tatami room table. Two of everything and oyster tempura, please.
1037 Preparing Oyako-ebi (shrimp, chicken, egg – all ingredients) Oyako-ebi simmered in miso The shrimp and egg miso stew has arrived. The shrimp tempura has an outstanding presence. Udon with a satisfyingly firm bite I’m coming For decades now…
Since I was a kid When you think of miso stew, it’s like “That’s Makoto-ya-san’s”?
Is that the feeling? Well, that’s kind of the feeling?
Yeah, that’s right. Two men sit down. “Udon” is also available. Excuse me! Two beef offal udon noodles
and two half-size tempura rice bowls Would 10 minutes be alright?
Please wait Half tempura rice bowl Beef offal, green onions, and garlic
simmered in a special sweet and savory broth Place the drained udon noodles into the bowl Pour the simmered broth over the noodles Sesame seeds Beef offal udon Sorry to keep you waiting
Here’s your offal udon and half tempura rice bowl Shichimi A sip of broth Yum!
This is delicious! A rich, sweet-and-savory broth full of stamina
The spicy kick is a great accent Rich broth clings to the chewy noodles
The savory offal and garlic leave a lingering flavor Staff) How is it?
Customer) It’s delicious. It’s packed with garlic! It’s so satisfying, I can’t stop eating! Do you come here often? (Man in suit) This is my first time.
(Man in work clothes) Every now and then. I’ve been hooked on this lately.
Though I always get the miso stew. Coming here and not getting the miso stew?
Isn’t that a bit of a problem? Well, it’s limited quantity, lol. Since I was a kid, it’s always been Makoto-ya. Staff: It’s like, “When you think of miso stew, you think of Makoto-ya.”
Customer) Yeah, that’s right. Female customer enters the restaurant Parent-Child Shrimp (Shrimp, Chicken, Egg – All-in-One) Here you go! Hot miso stew arrives! Spicy Rich, deep miso flavor
with a spicy kick Eggs mixed into the rich miso broth The miso broth soaked into the eggs
pairs perfectly with the plump shrimp! It’s from the northern part of Nagoya, though. I’m friends with the owner’s wife here,
so Maybe once or twice a year? It’s delicious. I crave it in winter. But I came to eat it in summer too lol It’s nice because it’s lively. Extra green onions, extra rich, firm noodles. 11:55 The place is packed. They efficiently handle the orders Two people in work clothes enter the shop Lunch tempura Miso stew and white rice
A classic combination Shrimp tempura soaked in miso broth Melting batter, plump shrimp, rich miso flavor
The combined umami is irresistible Three men enter the restaurant Three sets of dishes are brought out They put on napkins. Tempura crumbs. Do you come here often? My workplace is nearby. What do you think is the charm of Makoto-san?
Is there anything? I guess it’s this earthenware pot, right? (Shop Owner) Oysters, please.
(Mr. Yashiro) Got it! Puts oysters into the earthenware pot Simmer well in the earthen pot Oysters simmered in chicken miso Mr. Yashiro working energetically Staff) Is it like you’re working in a support role?
Mr. Yashiro) Yeah, gradually. After a few more years…
My body won’t move naturally anymore, you see. Before that happens, I need to make sure
everyone else is fully capable of handling things. I can’t let it be too late
before I realize it. Were chicken wings on the menu since the restaurant opened? No, no.
That was about 20 years ago. A Chinese staff member who was here back then
taught us the secret sauce recipe. We made some adjustments
and arrived at this. Homemade sauce Chicken wings (4 pieces) I’ll be turning 40 this month. Only 30s left…
Just one week left lol The leap into my 40s I think changing paths while still in my thirties
was the right decision for me. If I’d been 42 or 43, I probably
wouldn’t have been able to make the decision. Keep the workbench clean when the opportunity arises. Yashiro-san takes turns standing at the pot 10 eggs All large portions, please. Shrimp, chicken, and three eggs all in.
Our most popular dish: simmered shrimp and egg in miso. Shrimp and Egg Miso Stew (Large Portion) Large Shrimp Tempura Udon Lunch Set Pork and Egg Miso Stew (firm noodles) + Shrimp Tempura The movement is different He’s incredibly quick and nimble
Still a long way to go Doing this kind of thing every day Ten years at the main store, right? Forty years here… fifty years? Well, doing this for half a century… So it’s like it’s ingrained in your body? Yeah, I guess so. Maybe this job just suited me. The fact I got to keep doing it this long
means w Shrimp and Egg Miso Stew + Lunch Set
(firm noodles, extra rich broth, extra green onions) My perfect miso stew udon arrives Ordered extra rich
Scooped out the thick miso broth Shichimi pepper The firm, chewy noodles
are coated with the rich miso and the kick of shichimi pepper. Have you been coming here for quite a while? Yes, I have. About twice a month, I guess. What’s good about Makoto-san? You can choose the “firmness” or “richness,” right? And also, “rich flavor”
is the key point, right? I thought it was a bit of an unusual request You know, places like Yamamoto-ya Honten are often compared,
but it’s become a bit harder to do that sort of thing there. Now you order with a touch panel, right? So it’s become a bit
harder to make specific requests, right? This way you can make it more “to your liking” Well, that way has its own merits
and this way has its own merits The owner came in with his mother. He added the oysters. Simmer the oysters thoroughly Oysters simmered in miso + mushroom topping Enjoying the simmered dish with Mom Do you usually eat like this? Sometimes
he comes to eat here Wasn’t your son’s transition from ANA to running a udon restaurant
a surprise? (I was) surprised. Well, that makes sense. (Your son became an udon shop owner)
How is it actually? Well, he’s doing it with such vitality Well, considering this person’s
way of life, maybe this is the right answer Refilling the rice The rice ran out Staff) We’re serving quite a bit of rice today, aren’t we?
Employee) We did today! Maybe because we served a lot of lunch. That’s really appreciated. Making chicken and egg miso stew. Hot, hot, hot…! From the piping hot earthen pot, transfer the well-simmered noodles
into the ton-sui bowls. From the bubbling earthen pot,
transfer the broth into the ton-sui bowls. Well-simmered, chewy noodles
Crispy tempura bits One last scoop to finish Finally ready to eat lol A satisfying chew
The more you chew, the more the miso’s umami flavor seeps out With miso-simmered udon, you just
end up wanting rice too Having an heir is important, huh? It’s nice, right? These days, a lot of people quit, right? I want them to try their best I ordered the lunch set
with shrimp and pork simmered in miso. Transferring from the saucepan to the earthenware pot I’m happy with the generous serving of green onions Simmering away in the earthenware pot Top with egg and shrimp tempura Simmered shrimp and egg in miso + Lunch Set ¥2100 Packed with ingredients for a satisfying meal
Our top-recommended signature dish Heavy and impressive shrimp tempura Slow-simmered
moist and tender chicken Enjoy the rich flavor of wheat
with firm, chewy noodles Simmered in a piping hot pot, the chewy,
mochi-like udon noodles are irresistible…! The batter soaks up the flavor, the shrimp is plump and delicious
A perfect combination Tempura crumbs Pour it on, mix it in, dig in
Nagoya cuisine that’s delicious right to the last bite! Honestly, I’m so blessed with my staff. We’ve had truly wonderful people join us.
They’ve really energized the place. Our customers have energized it too. That’s how
we got to where we are now. A locally rooted miso stew that stays close to its customers!
That was “Makotoya Tenpaku”.

0:00　名古屋）人見知りうどん
地図　https://maps.app.goo.gl/W5G5PK3uMzVnAY9N7
住所　愛知県名古屋市東区徳川２丁目５−１６
URL　https://youtu.be/075XXI-58gc

28:28　一宮）盛喜
地図　https://maps.app.goo.gl/v4zTbJmzSVg8aByM8
住所　愛知県一宮市木曽川町黒田錦里１０２
URL　https://youtu.be/Cn_n2Aolxws

57:58　名古屋）まことや天白
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住所　愛知県名古屋市天白区保呂町１８１９ 森山ハイツ
URL　https://youtu.be/F0-qp8HwKkI

うどんそば 東海 Udonsoba
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