地下１階にまさかの大衆食堂！地元民殺到で１０５年続く老舗食堂が凄すぎた。。

地下１階にまさかの大衆食堂！地元民殺到で１０５年続く老舗食堂が凄すぎた。。

Yes! How far should we go? Customer: Is it okay if I just get a full bowl today? Is a large portion okay? Customer) Mega , oh my, it’s a rare “hamburger cutlet” and it’s like a minced meat cutlet, but once you try it, you won’t be able to eat normal food, it’s so delicious, it makes you feel happy on your way home. Head further inside to the basement floor of the Uomachi Umaiccha Street building in Kokurakita Ward, Uomachi Shopping Street, Kitakyushu City, Fukuoka Prefecture. Tamagawa Shokudo, a restaurant with a 105-year history, is a taste-based restaurant that originated in Kokura and serves fried udon noodles. It has five tables and a rustic interior . Mayonnaise, soy sauce, chili pepper, and pepper are available on the tables. The tables in the back are open from 11:30 to 22:00, closed on Wednesdays. The entrance opposite is open . Daily set meals are 890 yen, grilled fish set meal 920 yen, bacon and egg set meal 920 yen, and katsudon 950 yen. You can add a small side dish to your set meal for 190 yen each. You can also change the rice in your set meal to a small side dish . Grilled offal 1060 yen. Ham and egg 580 yen, Neapolitan-style fried noodles 780 yen, grilled chicken with sauce (curry flavor) 840 yen. Have you finished eating the miso? It’s so delicious, thank you. If you like it, you’ll eat a bowl of miso alone, right? You’ll eat a bowl of rice too . Grilled miso , this is a dish that’s really only available at our restaurant. This is the first time I’ve had it. Before coming here , when I was working at a traditional Japanese restaurant, I had the staff meals, my mother’s staff meals, all of which are staff meals. (Staff from the restaurant days ) Where are you from today? I’m from Sapporo for work. How did you find out about this restaurant? I was wandering around wondering what to have for lunch, when this caught my eye and I knew it had to be this place. How does it taste? It’s amazing! It’s delicious. Do you have any recommended menu items? The dishes that have helped spread the word about this place are miso-based stew, fried udon noodles, and fried chicken called Shina-ten . My parents tell me, In short, I run my restaurant with the idea of ​​making a variety of set meals, letting customers eat what they want, and making them say it was delicious, so I can’t recommend anything specific. However, sometimes we have a daily special, and we bring out a whole piece of raw sashimi. Today it’s tuna, about 4 or 5 kilos, but if we have raw tuna available, we always serve it as part of our daily special. On those occasions, I’ll say something like, “This sashimi is delicious today, so I recommend it.” It’s longfin tuna, raw tuna. But compared to other places, it’s still mega-sized. Our omelet rice is regular and large, and we make three types of katsudon (pork cutlet bowls): regular, large, and mega. We ask customers at the time if they can eat that much, and if they can eat that much, we’ll make them mega-sized, which is a considerable amount . With a regular omelet rice, the lid closes, right? The lid floats. There’s also that much rice, so the amount is considerable, and we don’t change the price. Even with regular rice, you can get seconds up to the mega-sized portion, right? If you can eat that much, you should eat your fill of delicious rice bowls or whatever, so… So, when they have curry rice, even up to the mega portion, it’s a huge amount, and you can eat two bowls of curry rice, so they only serve the large portion on the first Monday of the month, and of course it changes every day, and when you say large portion, it looks like this plate, so if you think of it like a bowl of rice, the first bowl of anything over mega portion comes first, and once you’ve finished that, if you still want to eat, you can have another bowl, that’s how it works, and most people eat one bowl and then say they want a little more, but there are kids who can eat two bowls of this, There are about 20 people there, and everything is complimentary that day.Only on that day do they serve about 50 bowls of curry rice, including those who get seconds? The owner’s daughter makes konbu tsukudani ( dried kelp) which is simmered with salt, soy sauce, mirin and sesame seeds and then added miso soup with chopped fried tofu.The bonito and konbu stock that underpins the Tamagawa flavor is made from bonito and konbu stock, as well as chicken bones and shrimp shells.We’re currently bringing this to a slow boil and adding the dashi to the soy sauce.The dashi is made by adding bonito, konbu and soy sauce , and can also be used as a dashi for nabeyaki udon and for chawanmushi (steamed egg custard ).Salt, cucumber and onion rubbed with salt, potatoes, eggs , ham , salt and pepper.The water from boiling the potatoes adds to the flavor , and when you do this, they go together well, and it makes a huge difference whether you add it or not.Macaroni staff: Why do you remove the yolk first? It’s a shame to let it get on the cutting board, so reheat the kelp that has been left to rest.Sashimi soy sauce, sugar for coloring.If you make it once, it will last for a month or two , but you put a lot of heat into it, so you start making it as soon as it’s gone.It feels like the taste has deteriorated since I started making it, and I got rid of about half of the menu.I think it was when I was in my 20s when I started doing it , and I learned a little more of the basics, but the people who supported and taught me, saying, “You can do it,” still hesitate for a little while, but now I think, “Maybe I should just give it a try. ”Now, let’s add some flavor to it.The macaroni salad uses four 450g mayonnaise, and it’s done.The kelp is also finished.Today ‘s grilled raw tuna is delicious.Okay , come in.Daily set meal for 890 yen.Fresh , chewy tuna.Served with sesame, wasabi, and special soy sauce.The macaroni salad, which was made with a lot of effort, is rich and creamy.Macaroni, chawanmushi , and salad.Large serving of rice, right? Yes , that means there are two small dishes. Cabbage with sauce. Juicy hamburger cutlet. Rice goes down well … ( Staff member pouring chawanmushi into his chawanmushi, asking for a refill of rice and miso soup) Do you come here often? Yes, I come here about three times a week . I come here for dinner in between work, and I’m very grateful. Why do you come here so often? First of all, it’s a given that the food is delicious, but when I pay the bill and leave, I feel so happy on my way home. I love it ! Another delicious meal ! Large portion of spinach tuna hamburger cutlet. Rice is ready to wait. Daily set meal. Hamburger cutlet and sesame tuna (sashimi) . Two main dishes, and it’s 1,350 yen . This is really delicious. It’s called a hamburger cutlet , but it’s like a minced meat cutlet. Once you try it, you won’t be able to eat a normal one. The meat juices are overflowing… no joke, it’s delicious! The customer next to me also ordered a hamburger cutlet. Okay, how much can I eat? Is it okay to have just the right amount today? You can have a refill of rice now , and we have a refill system for rice and miso soup. You can have as many refills as you want for free, so I finished it all! It was a very satisfying dinner. It was delicious. One man in a suit ordered a fried gyoza set meal with two small side dishes. Is a large bowl of rice with natto and dried sardine rice bran okay? Yes, a large is fine. Yes, a large is fine . Gyoza, fried dried sardine rice bran miso dumplings, fried gyoza set meal, dried sardine rice bran miso dumplings, and dried sardine boiled in rice bran miso. I ate the natto heartily and finished it in no time. Thank you for the meal . Thank you. So, it’s 890 yen . Sorry for the inconvenience. Thank you for your hard work. A regular customer came in. Is a large bowl of rice okay? Mega hoho, have you caught a rare cold? Please eat well. Chawanmushi and hamburger cutlet. Rice comes in small, medium, large and mega portions. All are the same price. Mega portion rice. First, miso soup. I bite into a fist-sized minced meat cutlet… I put a manga-sized portion of rice into my mouth. My company is nearby so I come here often. I often eat things like Chinese tempura , sesame yellowtail and nukasaba (dried mackerel). They’re delicious. For side dishes , I always order the macaroni potato salad. Staff) Is there a reason you come here often? It ‘s delicious and tastes like home cooking, so I like it. Thank you for the meal . Take care, and thank you! Thank you for your hard work! Making the tonkatsu set meal: Sift the flour, eggs , milk, yam, and tonkatsu. Okay, thank you for waiting . Okay, please have some rice and miso soup. Tonkatsu set meal, 1,350 yen . A pork cutlet deep-fried to bite-sized pieces. The juicy cutlet goes down well with rice. The chawanmushi (steamed egg custard) with soy sauce stock is the key to the flavor. Order the chicken cutlet. Chicken cutlet set meal . Pick some kinpira burdock root and eat rice. Freshly fried, crispy chicken cutlet. Drink some hot tea to finish. A woman, who is a big fan of the owner’s friendly service, arrives. Are they out of hamburger cutlets? We have some Chinese tempura, but … Oh, I’ll have Chinese tempura, please . Thank you! The famous chicken tempura (chicken tempura) is plump and juicy, and I order a large omelet rice. I light the frying pan, chop the onion, chicken, and bacon, add tomato sauce, ketchup, rice , and make a thin omelet in another frying pan . Fukujinzuke pickles , and miso soup are served. Here comes the omelet rice. Sorry to have kept you waiting. Large omelet rice for 1,060 yen (can be upgraded to a large size for free). A nostalgic omelet rice with a hint of tartness. The slightly sweet thin-skinned egg is a perfect match. Can you guess what I mean when I say Buzen? Just before Nakatsu, on the outskirts of Fukuoka, it started as a traditional Japanese restaurant in 1919, and continued for over 40 years, but only for 1986 when my mother came here. 105 years ago , there was a wonderful, friendly diner in the basement of a building in Kokura, Kitakyushu. Established in 1999 in Motohama, Nishi-ku, Fukuoka City, Fukuoka Prefecture, “Ichiban Udon” – Manager Shimizu starts work at 9:20am. A day at the udon shop. Dashi made with kelp and bonito . Chicken rice . Counter and table seating. Kyushu University students come too, but basically. As we have a lot of artisans , the food is quite strong. Self-service tempura flakes. Self-service spring onions . (I did a lot of jobs – drove a truck, worked as a pharmacy clerk, carried at a golf course, worked as a bar hostess. I did everything! But I think the udon shop was the only place that lasted. ) Staff: How old were you when you first encountered udon? Before I was 27 , there was a guy who said “Let’s try it,” but then he quit. I had all the equipment, so I thought I’d give it a try, and then I started secretly, and then I quit secretly, and now it’s been 24 years. (At first, it wasn’t very tasty.) I hadn’t been there for three years, so when I asked why , he said it was really awful. But I heard it got better, so I came, and it was delicious! I was like, ” Have they changed the broth or something? ” You know what I mean, right? They warm up the bowls, they serve freshly fried burdock tempura , and more. Opens at 11:00. No. 1 popular set: Burdock tempura udon + 2 chicken rice for 740 yen, beef tendon udon for 600 yen, maitake mushroom udon for 500 yen, and extra large portions for 190 yen each. Ticket machine next to the entrance. A parent and child came in. Are you having a lovey-dovey date today? Nice, you’re off today? Welcome! There’s a ticket machine at the back of the restaurant. Wakame udon and Ichiban Maruten set . Freshly made Kashiwameshi Ichiban set (Maruten Udon) 740 yen. Wakame udon 500 yen. Delicious! Talking about golf with regulars is fun. Burdock tempura udon 500 yen. The specialty “Kashiwameshi” is simply huge, well-seasoned, and the texture of the ingredients, such as burdock and carrots, is great. A must-try recommended dish: 2 pieces of Kashiwameshi 260 yen. Rich set (meat udon with a warm egg) 810 yen. Shrimp tempura or meat or beef tendon udon / soba + egg + 1 piece of Kashiwameshi. 4 people came. 2 whole shrimp udon 600 yen. Burdock tempura udon 500 yen . Pickled plum udon 500 yen . It’s delicious! I love the burdock tempura soaked in udon broth. Two young male customers slurped their udon noodles . Tsukemen? Soba? Tsukemen (soba) 1.5 bowls 600 yen I come here quite often The staff are friendly and it’s delicious Meat udon 600 yen Tempura zaru soba 1.5 bowls 820 yen 12:20 Maitake mushroom udon 500 yen Kakiage udon 500 yen I come here about 2 or 3 times a week ( the landlady) I’m a regular customer Staff) I see. Landlady) How many times a week do you come? Yeah, I come about every other day. The cheerful and friendly landlady has many regulars. Beef tendon and burdock tempura udon: Beef tendon udon with a warm egg and shrimp tempura topping: 970 yen. Ichiban Set (burdock tempura udon): 740 yen. Beef tendon udon: 600 yen. Tempura zaru soba (cold soba noodles) with 1.5 bowls: 820 yen. A close look at the popular udon restaurant in Hakata, Fukuoka! “Daichi no Udon Hakataeki Chikaten”: Freshly fried, freshly boiled, and uncompromisingly delicious . Hmm! Very good! The restaurant is always full, and I’ve never counted how many bowls I’ve had in a day or today. It’s so delicious ! The noodles are so clear and delicious. The broth is also delicious, so it feels a little different from other udon restaurants. Back to the main story: 1 minute west of Hakata Station, Hakata Ward, Fukuoka City, Fukuoka Prefecture . Hakata Umakamon Dori Asahi Building B2. This restaurant boasts freshly fried, extra-large burdock tempura. The portions are generous! “Daichi no Udon” 8:30 Close-up of the owner at work begins Konbu: He makes the noodles four times in the morning and three times in the evening, adjusting the number of times depending on the sales and number of customers that day Salt water : That’s salt water. We mix wheat and salt water to make the dough, so we make it about seven times a day , or eight on weekends, but if that’s still not enough, we start making it the day before so we adjust the schedule to avoid selling out The dough made the day before is taken out and the amount is measured out accurately The dough is put into a kneading bag and left to mature This is what we’re mixing now, isn’t it? The dough was mixed two to three days ago, so we’ll now divide it up, knead it and let it mature again, I think it’s three days or so. We continue to mature it until it’s at its best and then serve it to customers Mr. Owner (Founder of the Daichi no Udon Group) Burdock : What made you decide to start a shop? I wanted to do something on my own, so I trained at Tsudaya Kanbei in Kitakyushu . I was still young, around 24 years old, and after two years, we opened a small flagship store in a residential area called Kamiyamamon in Fukuoka. We expanded to eight stores, and our direct-operated store is only in Hakata. It’s a franchise, or rather, we promoted all the employees who worked there to store owners , opened new stores, and made them store owners. This is our No. 1 store. Because it’s our No. 1 product, we sell 300 just for the burdock menu, so I’ve never calculated how many bowls I’ve had in a day, and I try not to do that. I know the sales, but if I knew the number of customers, I’d start thinking about increasing the price per customer, so I ‘ve always tried not to think about the price per customer . That’s why I don’t calculate the number of bowls, not even once. Soy sauce, sugar, beef, meat udon, or meat burdock tempura udon. The meat used in the udon is soy sauce, sugar, beef, and burdock tempura. We transfer the cooked rice to containers, and sesame vinegar . We make about 140 inari per day, about 140 inari. Customers line up before the store even opens. It’s amazing . We put the burdock root under the udon, put the stopper on, and then put the vegetables on top. We use the burdock root for that, or is it a different kind of burdock root? We make the batter for the pumpkin tempura . We make the batter for the tempura. At the counter. Seating at tables. 10:30 am . Opening. Menu introduction. Ticket machine next to the entrance. Meat and burdock tempura 750 yen. Meat tempura 800 yen. Burdock tempura bukkake 750 yen. Tempura bukkake 750 yen. Mini bowl 350 yen. Earth tempura bowl 800 yen. Limited quantity Earth set 700 yen. Earth gunpowder 1000 yen. Customers coming in one after another. Ordering burdock tempura udon. Boiling noodles. Boiling for 3 minutes. Deep-frying burdock. Crispy burdock tempura is ready! Top with dashi broth and freshly fried burdock tempura to finish. Burdock tempura udon . Burdock tempura udon . Green onion, wakame seaweed, kitsune fish cake, kamaboko burdock tempura, shrimp tempura. Udon with lots of toppings. Katsudon. Burdock tempura udon and mini katsudon . Kakiage bukkake. Noodles are made during business hours and freshly cut udon is always available. Add udon broth. Burdock tempura udon . Staff: Do you come to our restaurant often? This is my first time . Burdock tempura udon is quite smooth . It’s a little different from what you imagine. Where are you from? I’m from Kanto. Is the broth different too? It’s completely different. The color is different and it’s super delicious. Vegetable tempura bukkake. Two women come to the restaurant. Daichi no Tendon . 12:06. Shall we have burdock? Number 8. Burdock tempura! Kakiage . Meat kakiage udon. Mmm! Korea . Very good! Today, a woman came all the way from Shiga ! It’s so delicious! lol. The Daichi Set (700 yen) includes loose burdock tempura, meat, and two pieces of seaweed inari. The udon and two inari are delicious! The noodles are clear and incredibly tasty . Our most popular item is the Korean Meat and Burdock Tempura Udon . Very good ! We’re particular about freshly cut and boiled noodles. The taste is simply different, and since we’re going to do it, we want to make something delicious, so we decided to make everything after the customer arrives and takes their order . When we first opened the main store, there were lines of three hours, but we keep making freshly made food, and we’ve been working hard to make it as quickly as possible for the past decade. We’ve now managed to get a seat in 10 minutes, even with a line of 30 people. We’re constantly striving to make it as fast as possible. The Meat and Burdock Tempura Udon (750 yen) is available in loose pieces. The impressive burdock tempura can also be ordered individually. The sweet and spicy beef is delicious! The clear, thin udon noodles are incredibly smooth and great value for money. Enjoy Fukuoka cuisine! It was “Daichi no Udon” in the basement of Hakata Station. Located in Kasuya-machi, along Prefectural Route 607 in Kasuya -gun, Fukuoka Prefecture, Kuyakusho is a set meal restaurant. The owner, Junya Mitarai, 57, arrives at work at 7:30 a.m. Kuyakusho, a popular local eatery founded in 1973, is a typical day at the restaurant. The restaurant was originally a yakiniku restaurant, with a large parking lot and a drive-in atmosphere. Daily cleaning routine, a polished kitchen, and the father (85 years old) also calls himself a front-line chef . The noodles, however, are… There’s a noodle shop with a long history in Fukuoka Prefecture called Torio Menjo , an old noodle shop where anyone could do it . It was a noodle shop where you could make ramen soup, and they’re disappearing one after another. (My friend is a staff member.) What about set meal restaurants? Were there many of them back then? They’re practically gone now. : There used to be a lot of them, but my mother was really fond of cleanliness, even though she has passed away. She always kept it this way, and so I am now taking over the restaurant that my mother and father started. We use vegetables brought by the neighbours, we make boiled eggs with rice from Kasuya County, and the vegetables are basically all locally grown. We are committed to making everything by hand, even our sauces and dressings. We do this with the intention of making it delicious, so when we mix the rice or wash it, we do it , but we work in a restaurant, so the thing that makes us happiest is when people say, ” The rice is delicious,” or “The miso soup is delicious.” I went to accounting school and studied accounting, and got a job at the local butcher, and when that was done, I got a job at the local fishmonger, and learned about meat and fish, and then I started working here. I was surrounded by people who were good at both, and I was constantly banging my head with the back of a knife. You’re so damn neat! I got scolded lol. To prepare today’s daily minced cutlet, I fry onions in butter and make garlic miso soup. I let the fried onions cool. Ajiho eggs. These carefully selected eggs are delicious, incredibly delicious. The egg shop I had been using for decades has gone out of business. I was asked to be introduced to another egg shop, so when I had rice with raw egg on top , I was shocked because it was so delicious. (Staff) How old is your granddaughter now? 4 and 1 year olds are so cute! There are a lot of uncles and aunts, but students don’t come because it’s far away. In the old days, they used to come in their school uniforms. But the best-selling dish is definitely the one made with hormone or yakiniku sauce. Our number one is our signature dish, called yaki-chanpon. Our best-selling dish is the yaki-chanpon set meal (comes with miso soup and rice). There used to be five shops on this premises, but it was all rice fields , so there weren’t any restaurants. Around here, it’s all rice fields. Kasuya was the first to produce broccoli in Japan, so broccoli is very famous. We receive fresh meat champon noodles from a supplier . They also made some for breakfast rice porridge for us and the staff. Fukuoka Prefecture’s specialty vegetable, “katsuona,” is used in soups and simmered dishes to give it a flavor similar to bonito broth. Daikon radish is good. Shall we have rice? Fukuoka vegetable egg rice porridge and tofu. The chef’s wife skims off the scum from the soup between preparations. Keiko Mitarai: I try to arrange fresh flowers whenever possible, but I always make sure to have flowers there. The couple, who prepare the minced cutlets and prepare small bowls with the vegetables provided , have a lively attitude that brightens up the atmosphere of the restaurant. They boil the pasta, which is used to decorate the minced cutlets of the day, and wash them in mandarin orange water to remove any dirt. They also use squid as a garnish for champon and other dishes, and ketchup pasta . The restaurant opens at 10:00 a.m. The restaurant has a spacious, clean feel, and there are raised areas and table seats . There is also seating in the back of the restaurant. Yaki champon: 800 yen, Yakiniku set meal: 1,200 yen, daily set meal: 800 yen, diced steak set meal: 1,000 yen, fried rice: 700 yen, and rice bowls with miso soup and pickles. The chef’s father (the previous owner), who is 85 years old, is mainly involved in taking orders and serving the food. “I wonder if there will be any customers today? Today’s daily set meal is minced cutlet set meal, and a large portion of fried champon. ” Okay, I get it. A large serving of fried champon. A single serving of the yakiniku set meal. A large serving of fried champon noodles for 900 yen. A yakiniku set meal with yakiniku sauce for 1200 yen . A man chatting amiably with the chef. I ordered champon, noodles simmered in soup for 800 yen. The mellow, rich tonkotsu soup was finished with a boiled egg. I first came here about 30 years ago. I’m not sure if I’d order the fried champon, the champon, or this one. The daily special is the minced meat cutlet. The minced meat cutlet set meal for 800 yen is a popular choice among the daily specials. The crispy batter, juicy meat, and homemade sauce are a perfect match. Delivering to a nearby motorcycle shop (we’ve been doing business together for 40 years, and delivery is special) . A regular at the local motorcycle shop for over 40 years. 食べ ましたか？ English: For lunch, I always order delivery from Kuiyakidokoro, so please eat it now. I recommend the minced meat cutlet. It’s delicious , the seasoning is just right, and it’s soft and very delicious. They make a large serving of fried rice for 900 yen. It comes with Fukujinzuke pickles and miso soup. The large serving of fried rice is very filling and even a single dish is satisfying. Originally a yakiniku restaurant , it’s a place to eat and grill, and the origin of the name “Kuiyakidokoro” is that they don’t use pre-made products and everything is homemade. The large serving of rice has always come with two bowls. The large serving of rice changes daily. Two people came to the restaurant . The minced meat cutlet is fried after receiving the order. The man bites into the minced meat cutlet first and the customer warms his mouth with miso soup. The rice after the minced meat cutlet is delicious… it’s my first time , it’s really delicious. Two people came to the restaurant . One Yakichan set and one champon. The cooperation of the husband and wife team is shining through. The wok cutlet is heated in a hot water bath. The signature dish is the Yakichanpon, which goes well with rice. Come on in. Come on in . The daily special. Thank you, there is one daily special. The minced meat cutlet is flattened just before frying. Yakiniku set meal with a generous serving of rice. The secret to the flavor is the proudly handed-down homemade sauce! Yakiniku with homemade sauce and white rice. This is definitely delicious… A regular customer who always orders the Yakiniku set meal says it’s not too salty and is very tasty. A regular customer who has been coming to the restaurant for 40 years comes to the restaurant. One Yakichan set meal and one Yakiudon. Yakiudon 800 yen, Yakichanpon set meal 900 yen. Yakichanpon is a favorite of a regular customer who has been coming to the restaurant for 40 years. It was originally a hidden menu item that he wanted to try, and actually, it was the dish he started serving. The daily minced cutlet set meal is a big seller, and the ginger pork order is 1000 yen. 11:49. Yakichanpon Yakiudon order. A large serving of Yakichanpon horchan! This menu, which combines horchan noodles with horchan noodles, was created in response to a regular customer’s request. Large serving of horchan noodles 1000 yen. This regular customer usually orders shogayaki, but today he’s changing things up and ordering the daily special. It ‘s fluffy and delicious! I ordered a fried chicken set meal and a fried chicken set meal. The fried chicken set meal was 900 yen, the pork cutlet set meal was 900 yen , and I ordered three daily specials and a fried champon at 12:10. The yakisoba set meal was 900 yen, the ginger pork set meal was 1000 yen, and the Kuiyakidokoro ramen was 600 yen. The ramen is Nagahama-style, with a home-style flavor. The minced meat is soft and delicious, the sauce is also good, and I could eat as much rice as I wanted. The oyakodon was 700 yen . Yes! It’s delicious! I’ve been coming here for the first time in a while . It’s been 10 years since I started coming here . I love this ginger pork, and I can eat vegetables properly. I asked a regular customer who has been coming here for over 10 years for his recommended menu items. I got the liver and leek set meal, and sometimes I also get ramen. It’s delicious. I ordered a second helping of rice with raw egg on top, or topped it with natto. Staff: Are the eggs delicious? 店の焼き肉セット 1600円 焼きめし English: The eggs are delicious. I feel like I need to eat them to get the energy I need . The miso soup is also delicious. Kuiyakidokoro Ramen 600 yen, Dice Steak Set Meal 1000 yen, Pork Bowl 800 yen, Pork Cutlet Bowl 800 yen , Pork Bowl 800 yen, Dice Steak Set Meal 1000 yen, Large Fried Rice 900 yen , Large Fried Champon Noodles 900 yen. Plenty of vegetables and smooth, chewy noodles with a light salty flavor. It’s very filling with lots of ingredients such as pork and squid. Yakiniku Set Meal, Large Meat and Rice 1600 yen, Ajiho Tamago 100 yen. We use the same secret homemade sauce as when we ran a yakiniku restaurant. The slightly sweet seasoning has been loved for 50 years, and the texture of the onions and soft meat make it a great choice for rice. We make rice with raw egg on top. The rich flavor of the soy sauce and the delicious rice was amazing!

0:00　玉川食堂（北九州）
地図　https://maps.app.goo.gl/vJrjvWn3YVYs2rFL7
住所　福岡県北九州市小倉北区魚町2-3-21
URL　https://youtu.be/HXO44kInfrY

25:19　一番うどん（福岡）
地図　https://goo.gl/maps/cZHjbAy6GCZrBohR8
住所　福岡県福岡市西区元浜1-27-3
URL　https://youtu.be/JFEYhY1brME

36:47　大地のうどん 博多駅ちかてん（福岡）
地図　https://maps.app.goo.gl/Ce8CDv49mFCZZUoe9
住所　福岡県福岡市博多区博多駅前2-1-1 朝日ビルB2
URL　https://youtu.be/cz89wnsIJas

53:13　粕屋町の定食屋 喰焼処（くやくしょ）（糟屋）
地図　https://goo.gl/maps/BR5D8xyLf1P5QTAH6
住所　福岡県糟屋郡粕屋町仲原2530-8
URL　https://youtu.be/QiMTjC5Ez1s

うどんそば 九州 Udonsoba
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