１日１４時間働く夫妻が働く男たちを捌きまくるロードサイドのコスパ抜群男メシ食堂！福岡の地域グルメ４選

１日１４時間働く夫妻が働く男たちを捌きまくるロードサイドのコスパ抜群男メシ食堂！福岡の地域グルメ４選

A bowl of katsudon is only 490 yen! Their goal is fast food, right? It’s like Japanese fast food, and we’re following Don Mac, the Japanese fast food chain! The katsudon rush is unstoppable! Do they have part-timers or anyone else working there? No, no, it ‘s just the two of them. They’ve been two for ages, two of them every day! They work 14 hours a day! The 100-story building with 60 seats is run by just the two of them, and their combination is explosive! Even during breaks, they can’t relax… The double katsudon is great! It’s huge, and the sauced katsudon is superb. It’s cheap, fast, and delicious. It’s delivered super fast, within two minutes of ordering. Sometimes I crave curry and katsudon, and I wanted them to try both. The curry and katsudon A set, 740 yen, fulfills any man’s dream . We take a look inside this roadside diner with excellent value for money! We follow them from opening preparations to closing! Starting in Nagasaki, along National Route 68, Umi-cho, Kasuya-gun, Fukuoka Prefecture A close look at the Japanese fast food restaurant Don Mac , from preparations before opening 7:38 The Tominari couple arrive at work in a spacious restaurant measuring about 100m2 The owner, Tominari Kazutaka, prepares the fryer , adds oil and turns it on The chef heats up the broth They’re making udon broth It’s curry, so they’re heating up curry that’s been sitting in the fridge It usually sits in the fridge for 2-3 days so the flavours can blend together (Staff) How many times do you have curry for lunch…? It depends on the day, but I’d say it’s between 30 and 50 meals. His wife, Yumiko, cooks the rice and is ready to go. She mixes the seasonings to make something, like a rice bowl sauce. She mixes it up for katsudon or beef stew, and sets the finished sauce in the designated location. He’s an early riser, getting up at 5am, always doing housework before coming here at 7:52am. She’s a grandmother who runs around from morning to night trying to balance her family and the shop. I have two grandchildren. Staff) Is that so! Staff: You look so young! No, no, you’re so excited! Take a big block of butter out of the refrigerator . The butter is for the curry. First, heat up the udon broth, then make the curry. The husband gets changed and brings out the rice. Add a little sake to it and mix it lightly. Start cooking rice on both rice cookers at the same time. Prepare the curry by thawing the curry that was prepared in advance. Stir-fry the pork and then mix it with the curry broth. Stir-fry the pork. Add the stir -fried pork and heat it on the stove. Finish the udon broth with the seasonings that the wife mixed. The pot is full and the udon broth is ready. Serve the cabbage. The cabbage is ready for the set meal salad. Prepare the chicken for deep-frying. Wash the chicken in hot water. Preparation is complete. Transfer the chicken to a Tupperware container and season it. Add coffee creamer to remove any odors. Rub in mayonnaise, garlic, pepper , soy sauce , and seasonings . Write the date and attach it to the Tupperware container. Making fried chicken powderI used to use ready-made fried chicken powder but it got expensive so now I mix it myself.I add a little bit of oil to mix and the batter gets crispy.I coat the chicken in the batter that has been soaked in the flavor I made the day before, make sure it’s all coated thoroughly, and then deep -fry it.When an order comes in, I deep-fry it again, and then serve it after a second time.To finish the crispy curry, I use water, curry roux, butter, sugar, and other little bits and pieces of commercial curry roux, but I make the curry roux a little thin to bring out the sweetness, spiciness, umami, richness, and aroma.Finally , I add the yakiniku sauce.You need to mix it well at this point or it will clump together.Set the timer and simmer for a few minutes and the curry is ready.Staff ) What is the origin of Don Mac? “Don” comes from the “don” in rice bowl or udon. What I’m aiming for is fast food, so it’s like Japanese fast food, and I also fry fried chicken. I’m 64 this year. I went to Nagasaki for university and met the current owner there, and then I started working in the food service industry. It’s been about 40 years now, I think. S) Why have you stayed in the food service industry for so long? I guess it makes you feel like you’re being useful when customers say thank you for the meal. S) Do you also like cooking katsudon and curry? Ah, yes, I just want to be able to quickly serve customers the things I like … (Business) is running, but my wife and I continue to prepare large quantities of food for the next batch of fried chicken, and it’s just the two of us, from morning until night . S) Until night? Until 9pm, we’re there all the time. Staff) Do you work about 14 hours a day? lol S) Really!? They’re taking a break in the middle. They transfer the fried chicken to a container. The fried chicken is done. The rice is cooked and shredded. The other rice cooker is done too. They put it in the warmer. It’s cooked plump and fluffy. They immediately pick up the rice . (Staff member) Are you going to cook rice again? I cook rice at least six times. Today… it’ll be about 18 kilograms, right? (Staff member) How many kilograms? I think the most I’ve cooked was 11 or 12 times, but maybe 36 kilograms. They transfer the cooled curry to a container. They don’t waste anything until the very end, and immediately prepare the next curry. The two of them work nonstop preparing. The large dining area is carefully cleaned by the wife. The menu has had the faded parts redone. I wrote it in marker lol. I traced over something that was really faint. It’s embarrassing. Customers come like this, like, “What is this?” I feel sorry , so I think if I just make the writing more clear, it will make a difference. (Staff member) Have you thought about raising the price and charging a little more? No, I don’t . I think we’ll go with this. So maybe that’s why they’re cutting labor costs and running it as a couple ? S) Are there any profits from the cost price? No, well, I guess it can’t be helped… This is what I’m saying. I was treated to some delicious katsudon and coffee. Menu: If you try our katsudon and mini udon, I think you’ll get to know our flavor. Curry is also quite popular. Katsudon is the most popular, followed by katsu curry. Katsu curry is more popular than curry . Condiments: chili pepper, sauce, soy sauce. You can choose chili pepper, sauce, and soy sauce to your liking . Many people in Fukuoka use a lot of chili pepper. 30 minutes until opening time. Cabbage arrives in a case . You have to buy it in a case. It’s also in the Nanban set meal . It’s a side dish for fried chicken. Cut cabbage isn’t tasty, is it? If you cut it yourself, you can get a lot and it ‘s delicious. Staff) Are you so particular about making it by hand? My husband doesn’t know why, but he uses pre-made products, but he adds a little tweak to them . Oh, I wonder . This is what we have. The curry for business use is warmed up. Turn on the automatic door. We open at 10:30. It’s delicious, so give it a try! Closed on Thursdays. Opening hours 10:30-21:00 Orders can also be made via smartphone Menu Pork cutlet curry 670 yen, large portion Pork cutlet curry 750 yen, Pork cutlet bowl 490 yen, Double Pork cutlet bowl 730 yen, Meat udon 490 yen, Meat curry udon 540 yen ( with toppings) Pork cutlet bowl + mini curry A set 740 yen, Sauce Pork cutlet bowl + mini curry B set 740 yen, Chicken nanban set meal 760 yen, Fried chicken set meal 570 yen, Today’s set meal 890 yen, Extra large portion of rice free 20 counter seats, 40 table seats Pork cutlets are fried in advance so they can be served immediately. It takes 5-6 minutes to fry a pork cutlet, so we fry a few pieces first. The first group of customers arrives. The wife cuts the cutlets, visually confirming the order as she cuts them. An order for Pork cutlet bowl and Double Pork cutlet bowl is placed. The husband takes the Yukihira pot from the side, pours dashi into the cutlet, and serves rice behind him. An egg is beaten and the cutlet is sandwiched. The Double Pork Cutlet bowl has another cutlet, and another cutlet is placed on top of the cutlet, and dashi is added to finish. A runny egg is poured over the pork cutlet, and it’s topped with green onions . A double katsudon (730 yen) is served just two minutes after the order is placed . Customers waiting, from number 1 to number 3, are served. It’s served with a generous amount of chili pepper, a flavor nod to Japanese fast food, and is brought to the table. A double katsudon (730 yen) is served . Two overlapping katsudon slices make for a hearty katsudon . The crispy, tender pork cutlet is enveloped in egg. The homemade broth permeates the bowl, making it a delicious early lunch. A woman in a knit cap arrives alone and gobbles down the katsudon. She purchases a meal ticket and takes a seat. An order for meat udon is placed. The meat is removed, the udon is drained, the broth is added, and the tempura flakes and green onions are added. Customer number 4 is waiting. Sorry to keep you waiting. A takeout order is placed. The pork cutlet is placed on rice, and the sauce is poured over. The takeout katsudon is ready. A customer enters the restaurant. They order a large katsu curry and a chicken nanban set meal. Without a word, preparations begin. The pork cutlet is cut and placed on the rice. Garnish with fukujinzuke pickles. Curry roux katsu curry is complete. 670 yen Rice and mini udon noodles Make chicken nanban Mix with sweet and sour sauce Plate up Tartar sauce Chicken nanban set meal 760 yen Customer waiting at number 6 Sorry to have kept you waiting A regular customer who comes to the restaurant regularly Large portion of cutlet curry It has a homemade feel and is delicious I like it a little spicy so I add that chili pepper from over there to make it even spicier (Staff) I think it’s quite voluminous but it’s still manageable Roll the rice around on the plate Delicious Eat it all up! お腹いっぱいです。 English : It’s a chicken nanban set meal. I bite into the chicken, the juices are dripping , it’s tender and delicious. After eating the fourth piece of chicken nanban, I shovel in some rice and rinse it off with water, finishing everything and leaving the restaurant . A man enters the restaurant and orders the A set (pork cutlet bowl + curry). The husband is in charge of the katsudon, while his wife makes a mini curry. The A set (740 yen) with green onions is a hearty set of katsudon and mini curry. I take a photo of it and start eating, starting with the salad. A man who works in the delivery industry (I use this restaurant) occasionally . There are times when I want to eat curry and katsudon, so I drop in here. I ask him about the taste of the katsudon. It’s delicious. It’s crispy and filling . I like to eat a hearty meal, so at lunchtime I tend to… sorry … lol I used to play sports, so I came here as an extension of that. The A set, which makes a man’s dream come true, I wanted him to try both. At first, both the curry and the katsudon were rather unpopular, but now they’ve become popular. There’s the large A size, right? Large A size is a large katsudon. It’s 30 yen extra (Staff) 30 yen?! ? It’s only 30 yen, so it’s a good deal. You can eat a lot, big brother . Thank you for the meal ! A very satisfying man’s meal! Two orders of double katsudon are placed. Rice bowl , sauce, egg , cut cutlet , placed on top of rice. Finish the first one. 2nd one. Four cutlets are used for this order alone. Double katsudon: 730 yen. While the husband is butchering the katsudon, his wife is preparing the meat udon and mini udon. Customers waiting at numbers 12 and 13, sorry to have kept you waiting. While the food is being served, his wife adds broth and turns around to finish it. The manager finishes it. Customers waiting at numbers 9 to 11, sorry to have kept you waiting. Once the serving is finished… his wife checks the next order and immediately begins preparing for the next serving. Two men ordered double katsudon. It’s a double katsudon, and they say it’s very filling. 。 English: This is pretty much what I order. It tastes like home cooking, is quick to eat, and has a great, comforting flavor. It’s great for lunch with a senior colleague . It’s filling and easy to eat. The orders keep coming in. I ordered three takeout katsu curries and a double katsudon. They deep-fry the pork cutlets, so it will take a little time, but that ‘s okay. They fill the containers with rice, lift the katsu, cut the katsu and place it on top of the rice, and put it on one after another. The wife makes the regular udon orders. The wife who was making the udon does the packaging, puts the lid on and puts it in the bags . A large double, two katsu curries, and a large katsu curry. My company is nearby, so I always order this. The katsu is cheap, so … Staff) Can I tell you what your favorite menu item is? I really love katsu curry. It’s a little spicy and very satisfying. I took my lunch to the office. The number of customers has increased significantly afterwards. It’s an excellent combination, and the two of us handle the busy hours, but then the abura-ya customer comes in . Wife) Are you going, Dad? The husband and wife head out to serve the guests and start working quickly on their own. They visually check the orders , cut the cutlet, prepare the miso soup , add the sauce and beat the egg, and check that the guests are there. They serve the rice and sear the boiling cutlet . They place the cutlet on top of the rice and pour the sauce over it . A large portion of green onion and pork cutlet bowl costs 520 yen and is cooked in just 1 minute and 7 seconds. The husband returns (the staff continues frying the cutlets again ) About one in three is a katsudon, huh? No , maybe more. For about one in two, the wife prepares to cook the next batch of rice. The two of them do the preparations while still operating the business. Two men in work clothes come in. With practiced movements, they take the mobile order form and choose a menu. They set up the katsudon and mini udon, the manager’s recommended combination. They set up the Yukihira pot. The wife, without saying a word, goes to the warmer. The husband seals it with the egg and puts the lid on. The wife serves the rice and sets it in the designated position. The husband places the katsu on top of the rice and it’s done. As soon as the second batch is done, the wife boils the udon. They don’t exchange a word, it’s a wonderful combination… The wife takes the udon and plates it. They finish the udon. They put the finishing green onions on the katsudon. Customers waiting are numbers 24 to 27. ~ Industrial waste I asked the two workers for their recommended menu. The katsudon is crispy and the broth is tasty. The katsudon orders continue. The katsudon is finished. Making a mini curry. Set A: 740 yen. Double katsudon: 730 yen . Customers waiting: 30 and 31. Thank you . For the lunch rush, we’re deep-frying a large amount of pork cutlets. We’re putting them on rice with cabbage. Mini udon with sauce. Today’s set meal: 890 yen. The truck driver slurps down some hot udon. It’s his lunch break. The katsudon, udon, and fried chicken are delicious. This is his first time here, but he’s eating heartily to replenish his energy. (Staff: What is today’s set meal?) We make a set menu of things we want to serve, and we change it up a little bit. Until now, we ‘ve had curry, mackerel, and steak, but right now we’re doing sauced katsu. 12:06 A small line forms at the ticket machine. We buy tickets . A large number of orders come in for the Chicken Nanban set meal. Working together, the two chefs prepare the food in no time. A 490 yen katsudon rush. Katsudon and udon. This one’s also katsudon and udon. A customer waiting at number 46. We pour the seasoning on the noodles and return to our seats. We continue to slurp the udon, taking a bite of the katsudon . I come here about once a week. Katsudon and udon, for this price: 760 yen. It tastes freshly made. It’s cheap, fast, and delicious , that’s what the staff says. Are you up for the afternoon? Yes, I can . Sorry, we don’t have any udon around here. Yes, yes. Customers waiting at numbers 53 and 54. Three older brothers arrive . We make katsudons with sauce. We pour plenty of sauce on them. The katsudon with sauce is 490 yen, and the mini udon is 180 yen. The katsudon orders just keep coming. We sprinkle on some chili pepper, pick up our chopsticks, and head to our seats . Three men… A blissful lunchtime… A regular customer who comes here once or twice a week, yes, definitely. The recommended sauce katsudon and mini udon set is excellent . I’m a fanatic … once or twice a week. Staff) Is there a reason you come here? The price and the taste. For this price, I honestly think it’s cheap. The portion is also good. Staff) If you were recommending it to a first-time customer, Staff) Which would you recommend, the one with egg or the sauce katsudon? Hmm, let’s have both. And still, it’s less than 1000 yen ! Oh, it’s not worth 1000 yen, it’s 1100 yen lol . The udon and soba are all eaten up. The staff order a large portion of katsu curry. Cut the pork cutlet, garnish with fukujinzuke pickles, and pour the sauce over it. Large portion of katsu curry 750 yen. 750 yen for this amount is too cheap… Total weight 600g… The spicy sauce makes a nice combination. The spicy sauce mixes with the rice and you can eat as much as you want. The crispy cutlet fills your stomach. We also order fried chicken (4 pieces for 320 yen). Juicy and crispy fried chicken seasoned with salt and pepper. The lunch rush continues, and the wife quickly starts cooking and cleaning up. It seems the peak serving time has ended. At 15:17, the restaurant finally empties and the couple goes on their break. After eight hours of nonstop work since morning… it’s the long-awaited lunch time. Today’s staff meal is curry . We both eat our late lunch in one go . We finish eating in no time, but our break is short-lived. We hear a call and head to the kitchen, where we quickly cook and serve. We switch to break mode in an instant, and then take another break. A brief break to sleep for a while… The wife is also taking a break. We have some tea (snacks) and take a photo. The wife notices the camera and says tea lol. We take a short break until the next customer arrives. Then we are woken up by the bell and run to the kitchen. It’s completely dark outside at 20:13. The two continue working as usual. Customers waiting at numbers 87 and 88. Sorry to keep you waiting. Staff: How many customers have come to the restaurant today? Probably around 140 to 150. 20:40 Order stop staff) What’s the secret to getting along with each other? We run a restaurant, so we can’t fight, right? We have to get along every day or nothing will get done. We try to get along with each other, I think that’s the secret. Staff) The curry is strangely spicy, and it goes well with rice. We use dozens of different spices. We add ingredients to bring out the sweet and spicy flavors. I think it’s amazing, I love the taste . That’s what’s amazing. That’s why I respect them so much , and I work hard. We always get along. Cleaning up begins. We polish carefully. No matter how tired we are, we never neglect cleaning. 9:00 PM: We close out the ticket machine. The daily sales details are recorded on a long receipt. 171 people, a little more than usual. Finished. Finished . Finally, we make sure there are no omissions. After working over 13 hours, we’re done. Thank you for your hard work. We lock the door. 9:21 PM: The staff go home looking just as energetic as they did in the morning. A close look at a day at an udon restaurant that starts at 2 AM! We open at 7 AM! Staff) For breakfast, we always have Azumi Udon. Yes , it’s just right for breakfast every day. I drink the burdock tempura udon soup down to the last drop. I love it! This popular restaurant offers three great things: cheap, fast, and delicious! Their katsudon (pork cutlet) is free for large portions! Their inari ( sliced chicken rice balls ) and meat and burdock tempura udon are a huge hit! Back to the main story: Unoki, Tachiarai Town, Mii District, Fukuoka Prefecture. A car sits in a pitch-black parking lot. An employee arrives for work late at night. ( Staff member) Good morning , you’re early! I’ll go unlock the door. Opening preparations begin at 2 a.m. at Azumi Udon, a udon and soba restaurant established in 1983. Close contact with a Fukuoka udon restaurant . (Staff member) The kettle is huge. It’s huge. I think it’s probably a little bigger than other places . It’s custom-made. (Staff member ) Washing the rice. (How many sho ( approx. 9 sho ) do you cook? There’s very little chicken, so it’s 6 sho (approx. 10 sho). It’s an incredible amount. On weekends, it’s even larger. We add onions to prepare beef rice, which we simmer for an even longer time. Potatoes for macaroni salad. (Staff member) What time did you get up today? I woke up around 1:20 a.m. today. What time do you usually go to bed? I have kids, so maybe around 11pm. Today, maybe two hours? About two and a half hours. Is it something your body gets used to? The only time I work the early shift is when the CEO is off work, so about once a week, so it ‘s totally fine. Everything was set up pretty smoothly, but have you been working here for a long time? Since I was 18, so 15 or 16 years. Right after graduating from high school? Yes, that’s right. Is there a reason you joined? I knew the CEO before, so that’s how it was. Did you like udon? I liked udon. Sales have dropped because of COVID, so we thought we’d try opening in the morning. So it’s been two or three years since you started? That’s rightKelp used to make the stockStrain the stockDon’t make a large amount of stock at once, just repeat this amount several timesSoy sauceStir- fry the burdockPreparing the okaraUdon stockPreparing the tempuraTempura flourMacaroni salad is the most popular, isn’t itMacaroniBoil the macaroniWash the macaroni with water to remove any slimeStir regularly to prevent the okara from burningOn shrimp tempura days, fry 6-70 pieces from the morningFry each piece carefully , coating them in batterKashiwaMake the filling for the rice ballsChickenStir-fry the burdock , carrots and chopped fried tofuSeason with soy saucePlace on top of freshly cooked riceLet it cool a little before making the rice balls3 : 45 Manager Tanamachi arrives at workGood morning ! “Udon preparation: Salt water. The dough is kneaded. Stepping on it gives it firmness. Soba noodles are also homemade. The amount of water is important. The kneaded dough is shaped into a ball. Under the dim light of the sky, the craftsmen start early in the mornings. Flour is sprinkled to prevent the dough from sticking. The dough is gradually rolled out thinly. The customer demographics change dramatically between weekdays and weekends . On weekdays, there are office workers, but on weekends, there are many families, so the shop is quite busy. Soba noodles are made. The machine is cleaned. Tempura flakes. 5:15 (Staff member) Did you originally want to be an udon craftsman? I originally wanted to join a club in high school, but there wasn’t one at my school. By chance, a friend invited me, so I started working part-time. I continued working part-time for three years, then became an apprentice at 18, and now it feels like I’ve been working here for about 20 years. Is it something you just get more and more absorbed in?” Yes, I enjoy working in customer service, so I never get bored. Different customers come in every day, and the flow of the restaurant is different every day, so I never get bored. That’s why I enjoy doing it every day. We make noodles from matured udon dough. We roll it out in a machine until it’s thin enough, and then roll it out further with a rolling pin to make soft, chewy udon. (Staff) What’s your recommended menu item? Meat and burdock tempura udon. The crispness of the burdock and the sweetness of the meat permeate the soup. I highly recommend it for people who want a hearty meal. We ‘ve recently started selling a set of burdock tempura udon and beef rice . The beef rice has a strong garlic flavor and is recommended for those who want a hearty meal. The katsudon is free for large portions, and the rice is free for large portions. I wonder if there are three locations? Azumi Udon Tachiarai is the main store, and they operate three locations: Tanushimaru and Asakura (the Asakura store is closed every Thursday, and the Tanushimaru store is closed every Monday). Is this place open all year round? It’s irregular. They are closed for the first three days of the New Year, but otherwise they’re open all day unless there’s a special event. They stop taking orders from 7am to 8:40pm. It’s getting light outside, and there’s about an hour left until they open. The okara that they’ve been preparing since morning is ready, and they’re offered as a free side dish. Make your own chicken rice balls. Season with soy sauce. Stir the rice well to mix the flavors and ingredients. Chicken rice balls (2 pieces) cost 200 yen. Use chicken, burdock, and other ingredients. Carrots and other ingredients are cooked in a mild seasoning that pairs perfectly with udon. 80 seats available, including tatami rooms, tables, and counter seating. Make your own inari with vinegared inari (3 pieces) for 170 yen. Macaroni , vegetable salad , potatoes , seasonings, and mayonnaise. Stir well and enjoy the macaroni salad. Free side dish corner with okara, boiled kelp, macaroni salad, and pickles. Udon noodles are boiled to coincide with opening. Flat udon noodles with just the right amount of springiness. Spacious, easy-to-park parking. Opens at 7:00. Burdock tempura udon for 520 yen. Maruten udon 510 yen, meat udon 630 yen, burdock tempura udon + beef rice 820 yen, zaru soba 510 yen, katsudon 780 yen, specialty meat and burdock tempura udon 790 yen, shrimp and burdock tempura udon 810 yen. Customers come in from the morning and orders are taken, so the udon is freshly fried first thing in the morning. Meat udon 630 yen. Service is quick, and with free side dishes and udon, it’s a very satisfying breakfast . Kake udon with lots of green onions. It’s a 5-6 minute walk away. (Staff member, a regular customer who comes 2-3 times a week ) Is it delicious? Yes, Kake Udon is the best. I’m jealous that there’s an udon restaurant in my neighborhood that’s open in the morning… In the early morning hours, they’re considerate and serve hot tea and cold water. I ordered burdock tempura udon, which is poured with a broth that’s flavorful with bonito flakes and kelp. Tempura flakes, burdock tempura, and green onion burdock tempura udon 520 yen. Inari (3 pieces) 170 yen. A regular customer who comes twice a week for breakfast before work came in. Self-service side dishes: Kake Udon 360 yen, Beef Rice 300 yen. I’m in a truck, so I’m just unloading my luggage and heading to the next loading area. A man in a polo shirt who always stops by here comes in. His order for “Kake Soba with extra green onions” is automatically accepted. He seems to be a regular. The soba noodles are drained and you can add extra green onions for free. A nice feature of Azumi Udon : Kake Soba 390 yen , Chili Pepper on the Table Slurping down some tempura soba . Burdock tempura udon and inari . Burdock tempura udon and inari, please. One bowl of udon, please. Burdock tempura udon 520 yen. Inari (3 pieces) 170 yen. (Male staff member in work clothes ) Husband: Are you going to work today? Yes , it’s just right for breakfast. I come here almost every day. When I’m around here, it’s nice to have udon restaurants that are open in the morning… I eat udon in the morning and work hard. 7:32 am. The order is handled efficiently. Shrimp tempura udon 650 yen. Large portion with double the noodles. Double mountain vegetable udon 830 yen. Chicken rice balls (2 pieces) 200 yen . In the morning, many men come before work. Kake udon 360 yen. Extra green onion. (Staff member) A lot of people order extra green onions. Is that often available? Yes, it is. A lot of people come with extra green onions. How much does it cost for extra green onions? The chef continues preparing the udon . After gathering the dough kneaded in the morning, he cuts it into easy-to-prepare pieces. I ordered the most popular dish, the Meat and Burdock Tempura Udon, for 790 yen. I also added meat tempura, burdock tempura, and green onion inari. Meat and Burdock Tempura Udon: 790 yen. Inari (3 pieces): 170 yen. The classic burdock tempura, filled with plenty of burdock tempura and meat, is delicious. The crispy batter is saturated with dashi, and the sweet and spicy beef is seasoned . The smooth, flat udon has a moderate firmness, making it easy to eat even in the morning. Inari (3 pieces): 170 yen. A simple inari katsudon (pork cutlet bowl) with just vinegared rice, 780 yen. The stewed pork cutlet is topped with an egg. I use chopsticks to arrange the lid and arrange the food. The green onion katsudon comes with soup. A katsudon is a great way to get some energy in the morning, especially on weekdays . The morning crowd is busy, with soba noodles boiled slowly, topped with shrimp tempura and dashi broth, and plenty of green onions. Shrimp tempura soba (with lots of green onions) 680 yen. Chicken rice balls (2 pieces) 200 yen. Shrimp tempura soba noodles soaked in dashi broth, smooth and easy to swallow. Chicken rice balls with the texture of carrots and burdock, and the delicious flavor of chicken meat. Order a freshly fried pork cutlet bowl (780 yen) . Azumi Udon boasts a pork cutlet bowl, with 100 bowls sold per day. This free side dish is one of the reasons why “Azumi Udon” is so popular. The most popular dish is macaroni salad. Okara (soybean pulp) is painstakingly made, and goes well with rice dishes. Many customers add boiled kelp to their udon. The rice for the chicken rice balls is made many times during business hours at 8:57. Burdock root peeling is done in a separate room . Depending on the season, Aomori, Kagoshima, Kumamoto, etc. The source of the burdock changes, so first cut off the ends. New burdock is harvested between April and June. The flesh is soft and whitish in colour, so wash it in water to remove any dirt. Once the burdock is clean, cut it diagonally to remove the bitterness and prevent discolouration. This will hold about 20kg, so by the weekend I will have 60 or 80 pieces ready to make burdock tempura. Prepare a large amount of burdock tempura for lunchtime, frying each piece carefully and adjusting the heat. Once the batter has hardened to a certain extent, peel the burdock apart. Once it has taken on a tasty colour, fry it from around 9am until 2pm. The burdock tempura is crisp and beautiful, and there is still more to fry. When I am busy, I use about 20kg of burdock in a day . The meat is done! Sweet and spicy meat udon . Preparations continued for the lunch rush at 11:20 . The large parking lot was full of cars. The restaurant was bustling with customers, and orders were flooding in. Burdock tempura udon 520 yen. Chicken rice balls (2 pieces) 200 yen. The food arrives. Crispy burdock tempura . Chicken rice ball. Slurping down the hot udon. Meat udon 630 yen. Inari (3 pieces) 170 yen. Thanks to efficient teamwork, the food is served quickly without keeping the customers waiting. Kakesoba and rice balls arrive. Double grated udon 860 yen. Chicken rice ball (2 pieces) 200 yen. Large portion meat udon 850 yen. Excuse me, this is a large portion of meat udon. Grated udon 640 yen. Perfect for summer, this is also a popular menu item. Grated udon arrives . Pour the soup over it . Grated udon is delicious in the summer… It’s all finished in no time. Food is served one after another. 11:28 . Shrimp tempura udon 650 yen. Seaweed udon 490 yen. Chicken rice ball 200 yen. Slurping down the seaweed udon. Delicious! Adding kelp makes it even better. Staff) Do you come to the restaurant often? I didn’t know they had moved after six months. They came from Kasuya-gun, near the airport. Large katsudon (pork cutlet bowl) 780 yen, extra rice free, cold toro soba 730 yen. A group of three people came in. The man seemed to be a regular. He asked for the small bowl and if he was going to use two, he would say this and that. I always try to see how high I can stack these, but if I overdo it and drop it on the table, that looks lame. The meat udon arrived. All three of them added chili pepper to the meat udon . (Staff) How many times a week do you come here? I come about twice a week. Do you always have the same order? I ordered meat udon. I love the soup so much that I drink it all up. I slurp the udon and savor the broth . 11:36 Large kake udon 580 yen, chicken rice ball 200 yen, maruten udon 510 yen . Top with seaweed, yam, egg yolk, and green onion and it’s done! “Yamakake Udon 630 yen, Gobo Tempura Udon 520 yen , Gobo Tempura Udon 520 yen. The order for Meat and Burdock Tempura Udon arrives. First, a sip of the soup… A man who ordered Maruten Udon bites into the burdock tempura , eating the udon and meat together. He pours yuzu pepper into a ladle and dissolves it in the soup. He bites into a large Maruten tempura, gobbles down a white rice ball, and picks up a mountain of macaroni salad. Even when the popular macaroni salad runs out, a new one is quickly added. Katsudon rush. Even when they’re busy, they keep it neatly organized. Katsudon 780 yen + mini soba noodles 120 yen, Meat and Burdock Tempura Udon 790 yen, Chicken Rice Ball 200 yen. Staff: Do you come to this restaurant often? I used to come here often when my kids were little, but this is my first time here since the new building. How’s it been since the new building?” The taste and the atmosphere inside the restaurant haven’t changed. The aisles have become quite wide. 11:44 I write my name and wait my turn. While handling the orders, I also check the situation in the dining area. Burdock tempura udon 520 yen , burdock tempura soba 550 yen, meat soba 660 yen, inari 170 yen. Maruten udon and burdock tempura udon. We have side dishes, so please feel free to try some. A kind customer prepares two side dishes. All that’s left is to wait for the udon to arrive . Burdock tempura udon 520 yen, maruten udon 510 yen. Katsudon rush. Prepare the next egg. Be careful not to mix the egg too much. Large katsudon 780 yen, mini udon 120 yen. Staff) Do you come to this restaurant often? This is my first time here. I’ve been to Tanushimaru or Setaka. Katsudon 780 yen + mini soba 120 yen . 12:00 Burdock tempura udon. Staff) Do you come to this restaurant often? I come here all the time. I’ve been coming here for over 20 years. Is there a reason you’ve been coming here for so long? I grew up on this udon, so I can’t live without it . I’d like to eat it with my kids when they’re a little older. 12:05 The queue is huge, the restaurant is full. Meat and burdock tempura udon 790 yen, rice balls 160 yen, white rice balls. I slurp up the udon. Do you come to Azumi Udon often? Yes, it’s delicious . I come about twice a week , so can you come twice a week ? I come twice a week, that’s quite often. Are you having meat udon today? How’s the meat udon today ? It’s delicious. The side dishes are pretty good too. What’s your most recommended side dish? Salad is the best after all Meat and shrimp tempura udon 920 yen Zaru soba 560 yen Freshly fried burdock tempura Meat and burdock tempura udon Kashiwa rice ball Two people came to the store Maruten udon, burdock tempura udon, chicken rice ball Maruten udon, burdock tempura udon Kashiwa rice ball Biting into Maruten Slurping the udon heartily , gobbling down the Kashiwa rice ball A blissful combination… A line to pay They also sell takeaway items such as soup stock 12:11 There was a line both inside and outside the store Maruten udon 510 yen Inari 170 yen Chicken rice ball 200 yen Meat udon 630 yen Seaweed topping + 130 yen Meat udon 630 yen Maruten topping + 150 yen A group of four men came Meat and shrimp tempura udon Kashiwa rice ball Meat and burdock tempura udon Seaweed Large portion of beef rice with garlic, meat and burdock tempura udon, large portion and beef rice, large portion of meat and burdock tempura udon 910 yen, seaweed topping + 130 yen, shrimp and burdock tempura udon 810 yen, meat and shrimp tempura udon 920 yen. One man orders a large portion of katsudon and mini udon , large portion of katsudon 780 yen, mini udon + 120 yen. The food arrives. The man bites into the katsudon and slurps the udon . Konbu udon 490 yen, ohagi 180 yen, konbu udon 490 yen, burdock tempura udon 520 yen, large portion of wakame soba 740 yen. A group of three people in work clothes arrive . Three burdock tempura udon + beef rice sets are passed by. The beef rice arrives. The burdock tempura udon arrives. A regular customer comes in to eat udon during his lunch break at work. The reason he keeps coming back is because it’s delicious, it’s really good ! The true nature of “Azumi Udon,” a long-standing favorite of locals, is amazing The nearest station is Imakuma Station (unmanned station) and it is a 6-minute walk to Azumi Udon.The newest station on the Amagi Railway, located in Yamakuma, Ogori city, Fukuoka prefecture (opened in 2002), is fried chicken and extra thick burdock tempura.You’re just an office worker, how can you run an udon restaurant?A close look at a huge udon restaurant in Kitakyushu.Meat and burdock tempura udon.This burdock is the best.Large portion of shrimp tempura, firm noodles, one piece of fried chicken and inari.Large portion of shrimp tempura udon.Large portion of fried chicken topping, be careful as the large portion is very large.Large portion of kayaku udon.Yup! Delicious udon set meal with white rice and a large portion of fried chicken udon. Large portion of fried chicken udon topped with burdock tempura. I’ve been coming here since I was still hungry. The portions of udon are insanely large and delicious. Yes , the noodles are firm and big , and delicious. This restaurant isn’t mine, it’s the customers’. “Udonya Yone” Kitakyushu City, Fukuoka Prefecture [Former name] Kanshin Udon Nakahara Store . Parking available for 16 cars . 8:35 AM. A day at an udon restaurant , from morning preparations to the preparations. Mr. Yone, the 69-year-old owner, quit his job, trained at Kanshin Udon, and then went independent. He makes soba noodles, both udon and soba noodles, all in-house. The remaining water is used to adjust the flavor. Kitsune, cooked sweet and spicy. This is important! Domestic burdock . 10 kilograms of burdock tempura, a specialty of the area. Peel and cut 10 kilograms almost every day. Burdock soaked in water to remove the bitterness. Tempura flour with mochi flour to fry the burdock. Staff: Does adding mochi flour change the texture? The texture changes a little, right? So that’s 50 at a time, right? Staff: 50? They fry 50 at a time. They clean them carefully, cut them into smaller pieces, and then knead them. They make the beef broth with dried sardines, horse mackerel, and mackerel. They carefully remove any scum from sake , and the chef checks the broth and ingredients. The beef used as a topping is fried for about 30 minutes. Staff: So they can fry for 30 minutes? They fry about 300 pieces a day. The tempura flakes are floating up, right? Once they’ve floated, if you take them one by one too early, the batter will come off. They pre-boil the burdock over a fairly high heat in the water used to wash the radish and rice used in oden. The burdock is deep-fried so that it is cooked thoroughly all the way through to the center, bringing out its sweetness. The Tengai has a crispy batter, and the thick burdock has a moist and soft texture , so that the lumps remain. First, there are round ones that are hard to cook through, and then there is the specialty extra- thick burdock tempura. The soba noodles are made from duck meat, and the duck meat used in Minami is also popular. This restaurant is not mine, it’s the customers’ restaurant, so when customers bring various people, that’s how I work. Dust falls from above, so I just wash the top. Well, I do it every day, but this is a job that pays attention to detail. Salt water Homemade udon noodles Homemade pickled vegetables This is easier to cut. Kelp is slippery, so I make inari . One inari is 120 yen . White onion . Preparation for fried chicken. Chicken thigh. Boil the udon. Opens at 11:00. Udon shop Yone. Counter and table seating with the warmth of wood. Mixed udon 810 yen. Two pieces of burdock tempura. Two pieces of fried chicken, tempura soba 680 yen, ginger soba 730 yen, tempura soba 1030 yen , natto soba 850 yen, meat udon 1180 yen, fried chicken udon 850 yen, green shiso udon 700 yen, one inari 120 yen, one oden 120 yen. As soon as the restaurant opened, a customer ordered a mini burdock tempura udon. The “rice” udon is mini, but it’s still filling and has a generous amount of broth. Mini burdock tempura udon 570 yen. Four men came to the restaurant and ordered burdock tempura udon, meat udon, two pieces of burdock, and four inari. Two mini bowls, starting with two mini bowls. Mini Kitsune Udon 570 yen, Mini Wakame Gobo Ten Udon 690 yen. Sorry to keep you waiting, this is a small wakame and burdock bowl. Always freshly boiled and piping hot udon is served. Gobo Ten Udon 830 yen. Regular size Gobo Ten Udon. Five extra thick pieces of gobo ten. Soft and very easy to eat. The udon is not too soft, but has a firm, chewy texture. Thick noodles with plenty of noodles. Excellent mouthfeel. Meat Udon with Wakame and Tempura Flakes 1180 yen. It comes with warm yam sauce! Can I add an egg? One burdock , one inari. Can I add burdock inside? Mini burdock, one kitsune , meat udon, two burdocks, and inari. Yamakake Udon 850 yen. One gobo ten. ( The customer who ordered the meat udon decided to come to the restaurant yesterday .) Staff: I’ve been waiting for this udon. How does it taste? It’s delicious! Large serving of shrimp tempura, firm noodles , and one piece of fried chicken and inari. Large serving of shrimp tempura, firm noodles, large serving of shrimp tempura udon 1,030 yen. Be careful, the large serving of fried chicken topping is very large. Two bowls of yakitori, one large serving. Large serving of yakitori udon 1,190 yen. Sorry to keep you waiting. Large serving of yakitori udon comes with all our recommended toppings . 990 yen of yakitori udon . Yes! Delicious Goboten Udon 830 yen A mini udon and one large inari is just right Yudame Udon 830 yen A mini Maruten, please Meat and Burdock Tempura Udon Meat and Burdock Tempura Soba Udon Set Meal Udon Set Meal 930 yen Mini Udon Two pieces of goboten (or seaweed or egg) White rice (or inari) Onion, shrimp, and burdock tempura Kakiage Large Kakiage Udon 930 yen Two bowls of goboten Burdock on a separate plate Burdock tempura udon Separate plate By having the tempura on a separate plate, you can enjoy two different ways of eating it, dipping the udon in the broth Customers waiting outside 11:54 Inari 120 yen Udon set meal with white rice Large serving of fried chicken udon Large serving of fried chicken udon 1050 yen Burdock tempura topping Large serving of fried chicken udon Staff) Was it a good portion? Yes, I’ve been eating this amount since I was 2 years old, so I’ve been coming here ever since I was still in my womb. Kitsune udon 650 yen The amount of udon is insanely large. It’s delicious! The noodles are firm and the tempura is excellent. The crispy fried shrimp is delicious, and the burdock is also very tasty. The meat is sweet and the burdock is the best. It comes with tempura! Two set meals for one large serving! Thank you. Thin noodles, meat , and two bowls of tempura . It’s huge and delicious. Natto udon without mustard. Natto udon 820 yen. Staff: Do you like natto? I like natto. Goboten udon 830 yen. Inari 120 yen. Mini Tsukimi soba 600 yen. The recommended shichimi oden is definitely the radish. We prepare everything here, so oden Daikon radish 120 yen , rice bran bed care, pickled udon with vegetables 990 yen , well-seasoned fried chicken udon, the broth is soaked in and it’s delicious… maybe beef . After I quit my job , I found an udon restaurant called “Shushin Udon” and ordered from there, and they taught me about udon. I went around eating all kinds of udon, and after all, that Shushin Udon was for me. I loved it , and when I tried it, I thought it was delicious, so I begged the owner there to open an udon restaurant, but when I told him I wanted to do it, he told me not to . I was still a salaryman, I was told I couldn’t even run an udon restaurant, so I should just give up now, but after asking a few times, I finally agreed and asked to do it, and they taught me, starting from scratch. When I’m approaching 70 , I wonder if I should continue until I’m 80. Working gives you a sense of purpose, doesn’t it ? The size of your heart is beautifully proportional to the volume of your food. This udon restaurant inherits the spirit of the now-defunct “Renewal Udon.” You can tell right away how healthy the person frying the burdock is. If you see the burdock being fried , you can’t fry it unless you’re in good health. A close look at a huge udon restaurant in Asakura County, Fukuoka Prefecture! Kashiwa rice balls and fried chicken are essential at udon restaurants in Fukuoka. I come here almost every week. First of all, it’s all about the taste. The udon is delicious, and the tempura bowl and pickles are also delicious! The katsudon is a huge hit! Established in 1976, Matsuya Udon Chikuzen (Asakura) in Yoi, Chikuzen-cho, Asakura-gun, Fukuoka Prefecture 7:39am Employees arrive for work This is the chicken filling We cook the filling and the rice separately We cook them separately so that the flavour can penetrate the filling Manager Shikko Prepares the meat for meat udon Making the udon We probably make around 300 servings at a time We let it sit for quite a while That’s how our president thinks things taste best just before they go bad They make it sweeter, don’t they? We let the wheat sit for a bit to bring out its sweetness We also think that fruits taste better if they’re aged a bit So we let them sit for about four days at a low temperature Most other shops prepare the food the day before at around 18 degrees, but we keep it at around 12 or 13 degrees and put it on top of the meat udon Beef Most popular Meat and burdock tempura udon Chicken rice balls Staff ) Manager By the way, have you been working in the udon shop for a long time? I worked in IT for 10 years, so it’s quite a change of direction, it’s completely different. People in the food service industry are all pretty cheerful and easygoing , I think I like that . You started out in a completely different field, right? That’s right, quite a while . Then, before I knew it, I was working at an udon restaurant, and I started out washing dishes and worked there for a long time. Is that so, Manager? How old are you now? I’m turning 40 this year. I’m turning 40 this year. I’m 40 now, and I want to work hard so that Matsuya can gradually increase its customer base. This flour was first developed for us by Curry Riken, and we put a lot of effort into our tempura. What makes it different from regular flour is that it doesn’t contain eggs. It’s quite crispy even though it doesn’t contain eggs, and because it doesn’t contain eggs , it’s a flour that people with allergies can eat without any problems. Shrimp tempura, chopped burdock tempura , two types of burdock tempura, limited edition whole burdock tempura, fried chicken . We use stone-ground buckwheat flour to make the soba noodles, and we use two types of horse mackerel and dried sardines for the soup stock. One of these is a little weak , but one of these is strong , so if you mix it in half it’s just the right balance. A spacious tatami room with wooden counter seats . The wheat amino value of the udon is high, so it’s easy to stretch. It has a very chewy texture, not much firmness, but it’s very sticky , and you can tell when you slurp it. It’s like it’s stretchy , and if I say it too much, it might sound like mochi, but it’s that stretchy. This restaurant really does prepare their tonkatsu . They serve katsudon. The katsu itself is made with fresh breadcrumbs, so it’s crispy, and the katsu itself is incredibly soft, so I recommend it. Meat and burdock tempura udon 790 yen Katsu curry udon 940 yen *As of April 16, 2023 Katsudon set meal 980 yen Tendon set meal 980 yen *As of April 16, 2023 As of April 16th, fried chicken set meal 900 yen, tempura set meal 1,080 yen *As of April 16th, 2023, two chicken rice balls 220 yen, mixed rice 220 yen *As of April 16th, 2023, your face, your appearance, and your appearance are all products. It is said that 80% of the impression you make on others is determined by your appearance. That’s how important your first impression is. Be refreshing, clean, and polite. Make sure to leave a good impression. Your voice is a product, your words are a product, and your actions are a product. Everything about you is a product. In front of customers, everything, including you, is a product. Thank you for your continued support today ! Hey, hey! We open at 10:00. Immediately after opening, two customers are seated at a table. We ordered a katsudon set meal with regular-sized udon noodles. There is even a complimentary side dish corner. We ate the side dishes while waiting for the food to come. kelp tsukudani ( sweetened kelp) Thank you for waiting. Customers waiting for the katsudon set meal are hot, so please be careful. Two bowls of meat and burdock tempura and two plates of onigiri (rice balls). Please wait. The burdock tempura is thick but soft and easy to eat, as it is deep-fried twice. Meat and burdock tempura udon 790 yen 10:33 Large serving of Zaru Soba noodles . A customer goes wild for takeout. An additional order of shrimp tempura is placed. A large serving of meat and burdock tempura udon . A bowl is warmed up. Freshly fried tempura. Meat and burdock tempura udon 790 yen, large serving 150 yen. The udon has a strong flavor and is delicious. The burdock tempura is infused with the broth. Tonkatsu and katsudon set meal 980 yen. A generous portion of thick-cut Chikugo udon. Meat and burdock tempura udon. A large serving of meat and burdock tempura udon. A satisfying portion of chopped burdock tempura . Plenty of well-seasoned beef. The udon is smooth and soft, with a slight sweetness to the noodles. There is a child in the tatami room at 11:53.だわるうどん 550円 English: The spacious restaurant is packed with customers. It comes with one beef ball. Zaru soba 580 yen, kitsune udon 530 yen, burdock tempura udon 520 yen. It’s hot, so please be careful. Duck nanban soba 780 yen. Add sansho pepper to taste. Excuse me. Hanbei-san set meal 920 yen, tempura set meal (soba) 1130 yen, miso tokubei-don 930 yen. Staff) What did you order today? Tokubei-san’s miso udon is like a Japanese -style champon, and it’s very filling with vegetables. It’s delicious. Light and delicious. Maru gobo tempura udon 550 yen, children’s udon 320 yen , chicken tempura nanban set meal 980 yen , pork cutlet bowl set meal, shrimp tempura udon, udon set meal with chicken rice ball. Is that all you need? Excuse me. Maru tempura shrimp tempura udon 730 yen. Is it delicious? Yes! Duck soba 980 yen. Staff) Do you come to the restaurant often? てかんじです。 English: Yes, it’s a place I always come to when I visit my grandfather’s house . I’ve been eating here since I was a child and I’m a local who has been coming here since I was a child . (Staff member) Do you come here often? I come often, almost every week. I like wakame seaweed, so I like to add another piece of wakame seaweed as a topping. I first trained at this restaurant when I was 35. The first president was from Takinoue , and he was an incredibly strict person, and this restaurant was incredibly busy. I was able to withstand the busyness, or rather, I endured it for a while, so I thought I could run a restaurant myself, and three years ago they were thinking of closing the restaurant, but it seemed such a shame, so when they told me that the restaurant was going to close, I really wanted to keep it, so they said, “Let me do it,” and I took over. Tendon set meal for 980 yen. The pickles are also delicious. It was worth coming all the way here. The dashi is really tasty and delicious . I heard rumors that it’s delicious . Sanuki udon and other firm noodles are popular right now, but I really prefer these Chikugo noodles. I used to live here before, but I come from Kumamoto about twice a month. (Staff member) What is it about the restaurant that you like so much that makes you come here? First of all, it’s the taste. The udon is delicious, and the manager and his customer service are very good. That’s what I mean. The restaurant is also clean . I come here about once a week. (Staff) Is there a menu item you always order? I always order the fried chicken set meal with a large serving of rice and mayonnaise topping, and the tempura set meal for 1,080 yen . Yuzu pepper and chili pepper are served on the table.

0:00　福岡）どんマック宇美店
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住所　福岡県糟屋郡宇美町光正寺1-3-48
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48:22　うどん・そば処 あずみうどん 大刀洗本店
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住所　福岡県三井郡大刀洗町鵜木1440-45
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1:49:26　うどん家 米
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住所　福岡県北九州市戸畑区中原東1-22-17
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2:40:05　松屋うどん 筑前（朝倉）
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住所　福岡県朝倉郡筑前町依井442-1
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うどんそば 九州 Udonsoba
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