美人うどん看板娘が手打ちで魅せる！親子で営む行列うどん食堂「ごだいさん」の１日に密着。
When I see customers leaving and saying
that the food was delicious, it gives me a sense of relief. It really takes a lot of strength. A young udon girl and her parent
running the shop together! The poster girl of the handmade udon shop
whose noodles capture your heart with a single bite. Kakiage tempura that brightens up
her “serious bowl of udon.” Authentic udon that shows why the shop
is always packed. I visit sometimes, and
it’s extremely delicious. The slightly sweet texture is great too. (Ayane-san’s personality)
She’s kind to people and truly a considerate person,
which I feel when working with her. Kanda-cho, Gifu City, Gifu Prefecture. Handmade Udon Godaisan,
opened in March 2025. The owner runs 5 shops,
including udon and ramen. Owner
Mr. Takeuchi (50) That chewiness that can only
be achieved with handmade noodles… I want to bring out that texture
more than any other shop. That’s what I’m aiming for. I love udon, too, so I want to pursue it more than any other shop. That’s why we add as much water as possible
to the flour. That’s this shop’s selling point. His daughter, Ayane Takeuchi. Measuring the salt. Adding salt to water to make salt water. Mixing well. Sifting the udon flour. Blending two types of flour. Mixing until there are no clumps
when you touch it. One batch makes about 10 servings,
so this is about 60 or 70 servings. Making about six batches, 10 servings per batch. Wiping off moisture with a towel. Mixing the flour. Measuring the salt water made earlier. It really takes a lot of strength. Dough kneaded together and left to rest for a while. Placing a plastic sheet
and kneading by foot. About 10 to 15 minutes. Rearranging the sheet to
step on it evenly, and to make sure the edges are properly stepped on,
rearranging the sheet again. The trigger was working at a ramen shop, and when my father decided to open an udon shop,
I decided to do it too. I worked part-time in food service,
and my main job was a nurse. Peeling the shell off a boiled egg for Oden. Chicken for Kashiwa-ten (Chicken Tempura). Frying Shiso (Perilla) leaves. The water in the boiling pot is ready. Rolling out the udon dough. Dusting flour. Udon with a focus on hydration rate. Putting out the noren (shop curtain). Opening at 11:00 AM. Customers arrive as soon as the shop opens. Business Hours: 11:00 AM – 2:00 PM
Open year-round Kake Udon ¥700, Kakiage Udon ¥800,
Niku Udon ¥900 Tempura: Chikuwa, Mochi, Maitake, Yasai, Kashiwa, ¥150 each Oden: ¥100 each
Self-service, please. Tenmusu (Tempura Rice Ball) ¥200,
Oden ¥100, Meshi (Rice) ¥250 Toppings: Yamaimo, Wakame, Oboro, Age, ¥150 each Customers arrive. One Kakiage, please. Topping with Shiso leaves. Kakiage Udon. Large Kakiage tempura and
smooth, chewy udon noodles. Shiso leaf. Clear broth with rich dashi (soup stock). The thick, smooth noodles and
the flavorful dashi broth are delicious. Three Kakiage, please.
Large portion of noodles. Rinsing well with water. Measuring one serving at a time. Warming the udon noodles. Making Kakiage tempura. Vegetable Kakiage with
onion, carrot, and mizuna. Draining the oil well. Dashi made from carefully selected mixed dried fish. Kakiage Udon. Next is Niku Udon (Meat Udon). Niku Udon and Ebi-ten (Shrimp Tempura). A wide variety of Oden. Daikon radish, egg, konjac, mochi kinchaku (rice cake pouch), fish paste products.
店名🍜 手打ちうどん ごだいさん
地図🗾 https://maps.app.goo.gl/fsqAVxF4H4GAzsjw9
住所🏙️ 岐阜県岐阜市神田町３丁目１２−２ 武蔵野本店ビル
【FOOD PROCESS JAPAN】
フードドキュメンタリーch
町中華、食堂、スイーツ、ベーカリー
日本の食べ物のプロセスをお届けします🍜
#うどん #手打ちうどん #japanesefood #japantravel #japanesegourmet #岐阜グルメ
12 Comments
「ごだいさん」の皆さま
撮影当日のお客さま、
ご協力ありがとうございました！
I will spend one day to pay a visit to this Udon shop while travelling in Osaka
美人すぎる！
This girl is like every nowadays, that face belongs on Vogue Cover, not in a Noodle Shop 😍
멋있다
고맙게도 알고리즘이 이런 미녀분을…
꼭 가보고 싶네요.
One heart from indonesya
Please don't use your beauty the wrong way
기후현 간다!!!!!
この女性は看護婦でこういう動画の時だけ出るって聞いたけど、もう看護婦辞めたのか？
I could eat that everyday for the rest of my life.