超大企業のエリートサラリーマン→１日最大４００人が殺到する名古屋最強味噌煮込みうどん店の２代目になる。丨Japanese Udon Noodles

超大企業のエリートサラリーマン→１日最大４００人が殺到する名古屋最強味噌煮込みうどん店の２代目になる。丨Japanese Udon Noodles

Parent and child shrimp Large serving You can choose the firmness and richness. Miso! Firm noodles. It’s delicious. It has a lot of garlic. Extra green onions, extra thick, firm noodles. Chicken and egg! Eggs Chicken and eggs Tenpaku Ward, Nagoya City
25-minute walk from Nonami Station Established in 1986
Makoya Tenpaku Miso-simmered udon noodles are a specialty. 8:08
Close-up begins. The first owner, Mr. Yashiro (71) Preparing the broth What ingredients do you use? Strain the broth Staff: Did it develop differently from the Dankei-dori store?
Mr. Yashiro: Yes, it did. After training for 10 years at “Makoya” in Dankei-dori, he started his own business.
and opened “Makoya Tenpaku” It’s been 38 years here.
This year will be the 39th year, right? It’s far from Nambara Station, isn’t it? It’s a 30-minute walk.
By car, it takes 5 to 10 minutes. When I first started,
this area was farmland. there were no buildings at all,
and you could see the embankment of the Tenpaku River. If we built something solid, customers would come,
so we thought. We really did it
with sincerity. Why did you choose this location? My children. The oldest is 3 years old,
and the youngest is 1 year and 10 months old. If we don’t live nearby, 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 keep it going. I looked for various properties, but the only place where we could live on the second floor
was here. We’ll live on the second floor
and start a business here. That’s how we started. All I could do was make udon noodles.
I endured it. But little by little, customers remembered the taste of my restaurant
and that’s how I got to where I am today. Udon noodles for miso stew Transfer the kneaded dough to a bag Kneading the dough What is the highest number of customers you have ever had? About 400 people. (Staff) Is there always a line?
Mr. Yashiro: Yes, there’s always a line. There are lines on Sundays and holidays, right? Rolling out the udon dough Rolling out the dough Cutting the dough Udon noodles for miso stew How many of your customers
order miso stew? About 80 to 90 percent. When you walk into the restaurant and smell the aroma of miso nikomi,
you can’t help but Measure the water for making soba noodles. Making soba noodles 70% soba flour Add water Before,
I had two shops (the Ueda shop closed in 2022) This is tough… I kind of got tendonitis, you see. I had the opportunity to talk to
various udon shop owners, Hand-made noodles are certainly admirable, but with a machine, you can make as many as you want. I was told that, and it was really hard to decide, Well… I guess so. I guess we’ll have to switch to machines… Homemade soba noodles Homemade kishimen noodles 8:42 “I thought this shop would close after my generation.”
That’s what I thought. My daughter’s husband works for ANA, an airline company. If that’s the case my son-in-law suggested, “I’ll take over,”
so I was relieved. Even this land,
the tables, the customers… Everyone… We’ve poured our love into this place for over 30 years. When my son-in-law really ‘I’ll do it!’
I was so happy. The current owner, Mr. Miura,
returned from purchasing supplies. He used to be a salaryman. his wife’s father. He started out as an apprentice
and set up shop here. He’s been doing it for 40 years. He’s over 70 now,
and he doesn’t have anyone to take over. I’m thinking of closing down.
Just at that moment, I was working for ANA. I was in China for six years
just before that. I was consulted about that. I also wanted to quit my corporate job at some point
and start my own business. I wanted to start my own business. I had never even considered opening a udon restaurant,
but it would contribute to regional revitalization, I could run my own business, and there were plenty of customers
right here. quitting this is kind of a waste, I guess. For the customers, you know… I thought that keeping them connected was one thing
I should do. It’s been almost three years now,
and we’ve been working together, Originally, our customer base was averaged between their late 40s and 50s. (Miso-simmered udon) is a very niche dish
when it comes to udon in general, we have to start by getting people to know about it. Almost everyone outside the prefecture think of miso-nikomi as Yamamoto-ya.
That’s the strong impression they have. Of course, it’s delicious,
and it has the longest history. However When you go to a local place
it’s a little more like “There’s a miso-simmered dish restaurant loved by the locals.” I think it’s like that kind of place. I’d be really happy if people knew about it. Domestic green onions with a nice texture For miso-simmered udon noodles
Chicken Chicken wings Staff: They look tender. It’s incredibly tender.
It’s freshly made. I tried the freshly made chicken wings.
They were delicious. Just by inserting the chopsticks,
they fell apart easily, and the bones came out smoothly. The melt-in-your-mouth tenderness and
the deep flavor of the sweet and spicy sauce are irresistible. Pumpkin Sweet potato Tempura batter Fry the vegetable tempura. Prepare the shrimp. Coat the shrimp with flour. Cut the shrimp so that they fry straight. Cook rice. In the morning, 1.5 cups On Saturdays and Sundays, 1.8 cups First, I cook When it starts to run out, I add
1.5 cups of rice Lunch (320 yen for rice, tempura, and pickles) is available on weekdays. It comes with rice.
For lunch. When lunch is served, there’s a lot of it, right?
The rice Have you been working here for a long time? Yes, I have.
I’ve been here since the Ueda store. The Ueda store closed down, so I’ve been working here since then. Frying shrimp tempura Staff: How many can you fry?
Employee: 30 today. Breakfast during a break For lunch, we’ll have miso-simmered pork. It’s made with soybeans, so it’s good for you. Are you from around here? I’m from Nagoya City. So you’ve been eating miso-simmered pork since you were little? Miso nikomi at home? I used to make Sugasaya instant miso nikomi
and eat it all the time. The kind that comes in a bag.
I really liked it. Staff: “You’re the owner of a miso nikomi restaurant?”
Owner: “Haha.” No flattery When I ate it here,
I thought, “This is delicious!” 10:20 Cleaning the store Miso paste, mirin, dashi, eggs (other ingredients are trade secrets) Mix the miso thoroughly The miso paste for miso-simmered udon is ready Preparing for miso simmered udon Pouring the dashi Preparation complete Oysters (winter only) Staff: Where are they from?
Owner: Hiroshima. There are always oyster fans,
so so we’re happy when people eat them. Motsu miso
has been around for about two years. This has really caught on, hasn’t it? Business hours
Lunch 11:00 AM to 3:00 PM
Dinner 5:00 PM to 8:30 PM
Closed on Mondays Parking lot behind and across from the store
Approximately 17 parking spaces available 8 tables and 4 raised seating areas, total of 44 seats Shrimp and miso stew 1,780 yen
Shrimp and egg 1,550 yen Flexible noodle firmness available Weekday 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
Miso-simmered oysters 1900 yen
Miso-simmered offal 1900 yen Takeout
Miso Stew (for home cooking) 850 yen
Parent-and-Child Miso Stew 1,450 yen Room Temperature Semi-Fresh Noodles (3 servings) 1,700 yen
Nationwide shipping available Spicy pepper, seven-spice pepper, salt, tempura crumbs Opens at 11:00 Hello!
Welcome! Greet customers with a smile Two customers arrive How can I help you? Miso-simmered udon noodles for two
Extra green onions Chicken Simmer the ingredients and noodles Transfer to a clay pot With extra green onions
Serve generously! Even the regular portion is very filling.
I love how much they serve. That must use a lot of green onions. It’s really a lot. On weekends and other busy times…
We go through 30 kilograms in a day. The longer you simmer it,
the deeper the flavor of the bean miso becomes. Pour in the broth. Finish by dropping in an egg. Miso stew with chicken and eggs (extra green onions) Oyako miso
This one has a normal amount of green onions. Please be careful, it’s hot. Thank you for waiting. Excuse me.
Please be careful, it’s hot. (Employee) Would you like a napkin?
(Customer) Yes, please. Right away. Here you go. Place the napkin around your neck. The tender green onions
go perfectly with the miso and are delicious. Enjoy the aroma of the miso
and savor the rich flavor. Finally, take a bite.
The deep flavor of the miso lingers quietly. A man enters the restaurant Miso-simmered udon noodles
The noodles are “well-cooked” The noodles are specially made for miso-simmered udon and are well-cooked Transfer to a clay pot Add plenty of green onions Pour in the broth. “Noodles”
(Cook the noodles well for stewing.) Regular udon, kishimen, and soba noodles are
boiled, but some people prefer boiled udon
or want to eat kishimen noodles, so we can do that too,
and we’ve written it on the menu. There’s quite a demand for that,
after all. For first-time customers, Is it okay to say that?
Like that? It’s surprisingly common. Here it comes! Miso and firm noodles! Employee: Firm noodles, strong flavor?
Owner: Yes. Two men enter the restaurant. They order the egg and miso stew lunch. For an additional 320 yen, the lunch comes with vegetable tempura,
rice, and pickles. Mr. Yatsushiro stands one step behind
Mr. Miura to assist him. Egg and chicken stew + lunch set Three customers enter the restaurant. Three orders of egg and chicken miso stew. The man also orders egg and chicken miso stew. 11:28 Chicken Sorry for the wait.
Be careful, it’s hot. The flavor of the broth and the richness of the miso
slowly sink into your body. Chicken and miso stew Transfer to a small plate Soft and large chicken A couple comes in Shrimp and egg with chicken and egg
That’s the lunch set, right? Shrimp and egg with chicken and egg
Two lunches, please. Shrimp tempura Plating Finally, add the egg and shrimp tempura. Here you go, shrimp and egg lunch! This is your shrimp and egg lunch. Even when simmered,
the noodles remain firm. The elastic noodles
feel good going down your throat with every slurp. Customer: This is my first time.
Staff: Is that so? I’ve never had miso-simmered udon
at a restaurant before. I was born and raised in
Aichi, but this is my first time. How is it?
Your first time (at a restaurant for miso nikomi)? It really tastes like “miso-simmered noodles.” It’s hard to replicate at home.
Enjoying restaurant-style miso-simmered noodles. Welcome! Four customers arrived. Please! Two shrimp and egg tempura One tempura kishimen noodles One tempura zaru kishimen noodles One oyster tempura! Boil the kishimen noodles Rinse the boiled noodles
in cold water Re-boil the rinsed noodles
and place them in a warmed bowl. The shrimp tempura is ready! Place the shrimp tempura on top. Pour the hot broth over the noodles. Large shrimp tempura kishimen noodles This is tempura kishimen noodles Sprinkle with seven-spice pepper.
Let’s eat! The broth-soaked batter and the elastic texture of the shrimp
blend together perfectly. The smooth kishimen noodles
are delicious with the flavorful broth! Shrimp, shishito peppers, and pumpkin
tempura Tempura kishimen noodles + lunch set Tempura kishimen noodles
lunch set The kishimen noodles are firm and chewy,
with a smooth texture and refreshing taste. Enjoy the vegetable tempura
with salt. Light and crispy on the outside, soft and fluffy on the inside.
The sweetness of the sweet potato spreads throughout. Oysters Carefully coat with flour and tempura batter
and fry in oil Arrange 5 oysters on a plate. Done.
Oyster tempura. Oyster tempura. Dip the freshly fried oyster tempura
in the tempura sauce and take a bite. Delicious!
It’s so delicious! The older brother also takes a bite of oyster.
Rice follows closely behind. Delicious! Two men sit down at the table. Two of everything and oyster tempura, please. Making ebi miso (shrimp, chicken, and egg) Ebi miso stew The shrimp and egg miso stew has arrived. The shrimp tempura has a strong presence. Udon noodles with a nice chewy texture I’m coming For decades…
Since I was a child When you say miso nikomi, do you mean like Makoya-san?
Is that the feeling? Well, something like that?
Yeah, that’s right. Two men sit down. They also have udon. Excuse me Two beef udon noodles and
two half tempura rice bowls Would 10 minutes be okay?
Please wait Half tempura rice bowl Beef offal, green onions, and garlic
simmered in a special sweet and spicy broth Add the drained udon noodles to the bowl. Pour the simmered broth over the noodles. Sesame seeds Beef offal udon Sorry for the wait.
Here’s your beef offal udon and half tempura donburi. Seven-spice pepper Try a sip of the broth. Delicious!
This is so good! The sweet and spicy broth is full of energy.
The slight spiciness is a nice accent. The chewy noodles are coated with rich broth,
and the flavor of the offal and garlic lingers on the palate. Staff: How is it?
Customer: It’s delicious. There’s a lot of garlic in this! It’s so filling that I can’t stop eating. Do you come here often? Man in suit: This is my first time.
Man in work clothes: Just here and there. I’ve been hooked on this lately.
I usually get the miso stew, though. Isn’t it a bit of a problem to come here and not get the miso stew? Because it’s limited quantity, right? I’ve been eating Makoya since I was a kid. Staff: “When you say miso nikomi, you think of Makoya,” right?
Customer: Yes, that’s right. A female customer enters the restaurant. Ebi (shrimp, chicken, and egg) Please! The piping hot miso stew has arrived! Ichimi The rich flavor of miso
with a spicy kick Rich miso broth with egg mixed in. The egg-infused miso broth
goes perfectly with the plump shrimp! This is from the northern part of Nagoya. I’m friends with the owner’s wife,
so I come here once or twice a year. It’s delicious. I want to eat it in winter. But I came to eat it even in summer, lol. It’s nice because it’s lively. Extra green onions, extra spicy, firm noodles. 11:55 The restaurant is full. They skillfully take orders. Two people in work clothes come in. Lunch tempura Miso stew and white rice
A classic combination Shrimp tempura soaked in miso broth Melt-in-your-mouth batter, plump shrimp, and rich miso flavor
The harmonious blend of flavors is irresistible Three men enter the restaurant Three meals are served They put on napkins. Tempura crumbs. Do you come here often? My workplace is nearby. What do you find appealing about Makoya?
Is there anything in particular? I guess it’s this clay pot, isn’t it? Owner: Oysters, please.
Yashiro: Sure thing! Put the oysters in the clay pot. Simmer well in the clay pot. Oysters simmered in miso sauce Mr. Yashiro working energetically Staff: Are you working as a support staff?
Mr. Yashiro: Yeah, gradually. In a few years…
My body won’t move naturally anymore. By then, I need to make sure
everyone else can do their jobs properly. We can’t let it get to the point
where it’s too late. Have chicken wings been on the menu since the restaurant opened? No, no.
I think it was about 20 years ago. A Chinese staff member who was working here at the time
taught us the secret sauce recipe. We added our own twist
and arrived at this recipe. Homemade sauce Chicken wings (4 pieces) I’ll be 40 this month. Only 30 more years to go…
Only one week left! A leap forward in my 40s I’m glad I changed paths while I was still in my 30s.
I think it was the right decision. If I were 42 or 43, I probably wouldn’t have been able to make that decision. I’ll keep the workbench clean when I get a chance. Yashiro-san takes over at the pot. 10 eggs. All large portions, please. Shrimp, chicken, and three eggs, all in one dish.
The most popular dish, shrimp and chicken miso stew. Parent-and-child shrimp miso stew (large portion) Large shrimp tempura udon lunch set Pork and egg miso stew (firm noodles) + shrimp tempura The movement is different. It’s really lively.
There’s still a long way to go. You do this every day. You’ve been at the main restaurant for 10 years, right? Forty years here… fifty years? Well, half a century doing this kind of thing… Do you feel like you’ve learned it by doing it? Yeah, I guess so. Maybe this job suits me. I’ve been able to keep doing it for so long,
so I guess that means something. Ebi Tamago Miso Nikomi + Lunch Set
(Hard noodles, strong flavor, extra green onions) My favorite miso nikomi udon has arrived. I ordered it extra rich.
I divided the rich miso broth. Shichimi The noodles have a firm texture,
and the rich miso and shichimi spice blend well. Have you been coming here for a long time? Yes, I have. About twice a month. What do you like about Makoya? I like that you can choose the “firmness” and “richness.” And also, “It has a rich flavor.”
I guess that’s it. I thought it was a bit of an unusual order. It’s often compared to
Yamamoto-ya Honten, but That place has become
a little difficult to do that. Now you order using a touch panel, right? So it’s a little
hard to make detailed orders, isn’t it? This way, you can customize it to your liking. Well, the other way has its own merits,
and this way has its own merits. The shopkeeper’s mother comes to the shop. Adds oysters. Cook the oysters well. Miso-simmered oysters with mushroom topping Enjoying miso-simmered oysters with mom Do you usually eat like this? Sometimes
he comes over to eat. Your son became a udon noodle shop owner after working for ANA.
Weren’t you surprised? (I was) surprised. That makes sense. (Your son became a udon noodle shop owner.)
How is it going? Well, he’s doing well. Well, considering this person’s
way of life, maybe this is the right choice. Refill the rice. The rice is all gone. Staff: They serve a lot of rice, don’t they?
Employee: They did today! Maybe because we served a lot of lunch. That’s great. Making miso-simmered pork and vegetables Hot, hot, hot…! From the piping hot earthen pot, she divides the well-simmered noodles
into a bowl Transfer the broth from the bubbling earthenware pot
into a bowl The well-cooked, chewy noodles
with crispy tempura bits Finish with one more scoop Finally, it’s ready to eat! A firm texture
The more you chew, the more the miso flavor comes out With miso-simmered udon, you just
have to have rice too It’s important to have someone to take over the business. That’s nice. These days, a lot of people quit, don’t they? I want them to try their best. I ordered the lunch set with shrimp and miso stew. Transferring from a one-handed pot to a clay pot The generous serving of green onions
is a nice touch Simmer in the earthen pot Top with egg and shrimp tempura Shrimp and egg miso stew + lunch set 2,100 yen Packed with ingredients and very filling
Our recommended signature dish Heavy and impressive shrimp tempura Slowly simmered
moist and tender chicken Enjoy the flavor of wheat
with firm noodles The chewy, hot udon noodles simmered in a hot pot
are irresistible…! The batter is flavorful, and the shrimp is plump and delicious.
A perfect combination. Tenkasu Pour it on, mix it, and dig in!
This Nagoya meal is delicious right down to the last bite! I’m really blessed to have such great staff. We’ve had some really good people join us.
They’ve helped liven things up. The customers have also helped liven things up. That’s how it is.
That’s how we got to where we are today. A locally-rooted miso stew that caters to the customers!
That was “Makoya Tenpaku.”

店名　まことや天白
地図　https://maps.app.goo.gl/XRurnbsk5ZFxRwoTA
住所　愛知県名古屋市天白区保呂町１８１９ 森山ハイツ

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