止まらないカツ丼ラッシュ！福岡のおじいちゃん達が通い詰める名店に密着。

止まらないカツ丼ラッシュ！福岡のおじいちゃん達が通い詰める名店に密着。

Tsufukumoto-machi, Kurume City, Fukuoka Prefecture 7:24
Employees arrive for work Established in 1981
Udon and soba noodles at Takeya Tatami room Table and counter seats Well-cleaned kitchen 7:30
Start of preparation Dashi stock making Udon making Salted water Kneading the dough to make it chewy Letting the dough rise Employees change into slippers instead of wearing shoes. We have adopted the HACCP approach. We have a separate kitchen area. we keep them separate inside and outside for a udon noodle shop
we have pretty strict hygiene controls Cleaning the refrigerator every day Katsudon (pork cutlet on rice) 700 yen
Tempura soba (buckwheat noodles) 1220 yen Katsudon Tempura is popular The first owner
Head of the Chikugo Udon Promotion Association Minced chicken Cooking the rice balls Stir-fry Put on the freshly cooked rice and mix in Chopped burdock carrot and shiitake mushroom soy sauce thinly sliced burdock Simmered with beef Rice cake
2 pieces 340 yen
3 pieces 510 yen Is your eye okay? Wasabi Is your nose okay? Burdock from Hokkaido
removing the dirt We’ve already prepared everything the day before. The challenge is to arrive at the store late
and leave early, so (Staff) As efficiently as possible That’s right We only have 24 hours. Soft meat and melt-in-the-mouth onions
The ingredients for gyumeshi The table is covered in spices and yuzu pepper Two rice balls with flavoring, 200 yen Also called ‘Kashiwa Onigiri’
Onigiri with lots of chicken and burdock Staff) Can I ask where your name comes from? I was a former office worker there was a possibility that the shop would go under even if you cut a bamboo, it will grow again from a different place
right? There’s a feeling that even if it’s crushed, it will definitely crawl back up again. There are milestones, you know? Milestone after milestone I like a life with such clear divisions. Not being lazy,
but making clear divisions. I liked that way of life, so
I named the shop “Takeya”. I’m 68, so I started the business when I was 26. I’m still working hard For now. I almost gave up, but I’m back again. Let’s enjoy this job. For the customer, for this person I’m happy when I can convey my desire to make something delicious When people say “that was delicious”,
it’s like my reason for living, so it’s like my calling, or my vocation, in a way. I feel like I’ve found a good job. Cleaning the fryer with hot water This little extra step prevents the oil from going rancid Buckwheat from Minami-Aso in Kumamoto Prefecture
is stone-ground in-house at the shop soba from Kurume soba making Seasoning with just soy sauce and mirin
(sometimes no mirin depending on the condition of the kelp) Udon broth Roasting sesame seeds vinegar 3 pieces of inari for 200 yen It’s just kelp, bonito, soy sauce and mirin (Staff) You don’t add anything else? No, I don’t. Before, I used to boil it, but If you lose that, you don’t need to add any chemical seasonings anymore I’m going to pick up some leeks from Yame Town Kurume ramen
has become famous all over the country, hasn’t it? If ramen is at a level where it’s famous all over the country, then udon is also at a very high level in this area
is a high level. The name of this region was created
and the name “Chikugo Udon” was created and the activity to spread the name “Chikugo Udon”
began in 2004. (Staff) I’d like to ask you about the characteristics again. If you compare it to Sanuki udon, it’s a noodle with a good bite that fills you up. A culture of filling up on noodles Sanuki udon is This Chikugo udon and Fukuoka udon In this area, you can get delicious rice too, right? It’s a culture of eating it with rice. There are onigiri (rice balls), kashiwa-meshi (rice with chicken or vegetables),
or inari (fried tofu stuffed with variegated vegetables) 20 kilometers. 20 kilometers? 6,000 yen. Because it’s crunchy spring onions Because they’re freshly made spring onions They don’t get damaged at all Before pursuing profit
we want to provide good, delicious, safe products Now that we have more time, we want to focus on local production for local consumption, etc. We have been working on initiatives that match the times. The biggest differentiator is The level of udon in this area is extremely high, but the level of soba is low. There are some soba noodle specialty shops. But the places that serve udon and soba rarely serve both and they’re not usually good at both. Even if udon sales stay the same,
it’s easy to differentiate soba, so we introduced a stone mill We have a system in place to purchase directly from the producers. 10:08
We make the udon noodles It’s about 20 servings. This is all for take-out. (Staff) How much is one serving? About 250g. It’s soft, but it’s got some bite.
I’m aiming for udon that’s soft but has a good bite. Take-out udon The elasticity This is not delicious with a soft bite When the soup is poured on top of it when you eat it it’s difficult to make udon like this Whether it’s been boiled or not
it’s good if it’s transparent I can see through this Staff) Yes, it’s a little transparent. When it’s like this, it’s a sign that it’s mostly OK. Opening at 11:00 Kake Udon (udon noodles in broth) 370 yen
Tamago Udon (udon noodles with egg) 430 yen Kamo Soba (buckwheat noodles with duck) 850 yen
Niku Goboten Udon (udon noodles with pork and burdock) 790 yen Tempura Don (tempura on rice) 700 yen
Wasabi Aji Inari (wasabi-flavored fried tofu) 200 yen Opening hours The restaurant has a relaxed atmosphere Be sure to order zaru soba I’ll have some udon with it. We’re an udon shop, after all. It’ll make you look good, too. I’ve been bringing my grandson here since he was this small.
Now he’s over 30. He says the soba is easy to eat. It’s delicious, and the atmosphere is nice too. I come here about three times a week. Yes, it’s the soba water. Yes, thank you. Tendon (chicken and egg on rice) – large portion Udon noodles with burdock tempura – 530 yen
Udon noodles with burdock tempura and beef rice – 930 yen Katsudon (pork cutlet on rice) 700 yen Ten-zaru soba (cold soba noodles with tempura) 1220 yen Zaru soba (cold soba noodles) 620 yen
You get a small portion of udon, so you can enjoy two different flavors. Wasabi inari (Staff) Do you have a favorite part of the restaurant or
any reason why you come here often? The soba here is the best. It’s authentic, with a smooth texture. There are about four places nearby, but this is the best place for soba. The udon is also delicious, but
I’ll have the soba. I really want to have this and this wasabi inari This is the only place that has it grated radish soba, 770 yen Yes, order number 3 Welcome! Shrimp tempura soba, yam soba Duck soba, 850 yen Hiyatoro udon 750 yen Hiyatoro soba Takeya set meal 1370 yen
udon noodles with tempura and beef rice fluffy, chewy udon noodles Takeya set meal I eat a lot, so I’d like to try some rice bowls as well as udon . Staff) Takeya Teishoku That’s right. Beef rice A rice dish that goes perfectly with udon and soba noodles Is it delicious? It’s delicious! One ladies’ set, please. For the ladies’ set, you can choose the ingredients for the udon, but I’ll have the shrimp tempura With the udon with burdock tempura and beef rice set Yes, the udon with burdock tempura and beef rice set. Is that correct? Yes, please wait. That’s one cup. This is the set of udon with burdock tempura and beef rice.
Thank you for waiting. The ladies’ set of udon with prawn tempura With the rice ball! Biting into the rice ball Yup 👍 Onion tempura Tempura rice bowl 700 yen Two set meals and three large portions. Ladies’ set meal 780 yen. Takeya set meal 1370 yen. Maruten udon 530 yen It’s a delicious place after all. The soup is light and delicious. The noodles are delicious too The broth is so delicious you can drink it up Maruten udon The previous owner and my classmate I’ve known the previous owner since we were in elementary school. Katsudon mini udon set 870 yen Oroshi Udon (grated daikon on udon noodles) – large portion Tamago Don (bowl of rice topped with fried eggs) – 500 yen Tempura and udon noodles 1350 yen (Staff) Do you often come to this restaurant? This is my second time today The cost performance was good, and above all, it was delicious, so I thought I’d come again. The tempura is crispy and delicious! The kelp used to make the broth is made into a tsukudani sugar Dashi Granulated sugar Soy sauce and mirin Takanotsume (chili pepper) Katsuo-bushi (dried bonito flakes) also used in tsukudani Ten-oroshi udon (udon noodles with tempura) 1300 yen Free udon for children Yakiniku udon 890 yen Grated radish soba 770 yen zaru udon 550 yen inari 200 yen zaru soba 620 yen aji onigiri 200 yen Cold soba with a crispy texture when you swallow it Fluffy and chewy Chikugo udon Soba water A rice ball with a great flavor A rice ball with a great flavor Teriyaki rice bowl 700 yen, large 170 yen The way the egg is cooked is irresistible
There’s also a generous amount of beef Break the yolk… The rich flavor of the beef and egg is the best… Ichimi Takeya set meal 1370 yen Lightly-flavored broth that brings out the flavor of the ingredients The udon noodles are delicious, with a soft yet chewy texture! The tempura is crispy prawn tempura sweet pumpkin tempura beef rice, filling and satisfying The udon and soba noodle shop “Takeya” has been loved in Kurume for many years.
Please try their specialty! Yamada, Onojo City, Fukuoka Prefecture
Udon Daimonji Onojo Main Store There is a dedicated parking lot. A day in the life of an udon restaurant 7:22
The employees arrive for work The interior has a calm atmosphere with a Japanese feel. The kitchen First, we make the soup stock.
Rausu kelp thickly sliced bonito cook over a low heat for about 50 minutes use Japanese rice onion beef sugar Soy sauce, mirin Preparing the beef topping Batter breadcrumbs salt and pepper preparing the pork cutlet bowl The pork cutlet in the ultimate pork cutlet bowl There are two types of pork cutlet bowl This is the meat in the ultimate pork cutlet bowl is the meat. (Staff) What is the difference? The meat is different to begin with, and the size and weight are different and the thickness is different too the normal katsudon is one that is closed with an egg The ultimate katsudon is one that is not closed with an egg. The ultimate katsudon is 2 cm thick.
The juicy meat is delicious even when eaten with salt. eggplant pumpkin Remove the kelp dried round herring and mackerel flakes
finish by making the broth with dried bonito shavings skim off the scum After the dashi has been made, the kelp is chopped up and made into tsukudani The kelp that has been used to make the dashi is cooked we serve to our customers for free free kelp and pickles Cut the chicken thigh meat For the fried chicken This is for the chicken breast Boil chicken in broth Cook rice Soy sauce, various seasonings chicken and rice soup stock Manager One rice cake costs 160 yen The stove is cleaned three times a day The udon dough is taken out of the aging room after being left to mature for a day
udon dough is removed from the aging room and made into noodles A veteran employee in charge of making the noodles Udon made from 100% domestic flour Cover with paper and put in the refrigerator Tempura bits Kake-dashi (soup stock) Prawn tempura Boil the udon in a pressure cooker If you boil it normally it takes about 8 to 10 minutes If you use pressure, it’ll only take a minute and a half. Let it cool in water and release the pressure. The udon is boiled in just a minute and a half. Cooling in ice water Flat noodles with a smooth texture Everyone tastes the noodles every morning Bonito flakes and kelp only (Staff) No chemical seasonings at all? We don’t add any. 100% additive-free The additive-free is the best. The additive-free one is the best! It’s also good for you. But it doesn’t keep for long. So we’ve thrown them all away, and when we’re finished it’ll be like that It’s quite a lot of work, isn’t it? That can’t be helped. So I think there are parts of it that are popular with customers
. You only have a limited amount of time for lunch, right? The office workers want it served quickly so they can take a longer break The pork cutlet in the “Kiwami Katsudon”
is lightly fried so that it is not fully cooked through. The ‘Kiwami Katsudon’ is about 2 cm thick.
Compared to a normal pork cutlet, this is the difference Opens at 11:00 We’ll be following the lunchtime business! Tables, counters, and sunken kotatsu seats Manga Hakata Yamagasa Sarashi
The interior has a Fukuoka-like atmosphere Kake Udon (udon noodles in broth) 380 yen, Niku Udon (udon noodles with meat) 650 yen Dashi Curry Udon (udon noodles in curry broth) 820 yen, Kashiwa-meshi (chicken and rice) 200 yen Meat and burdock tempura udon 790 yen
Sauce pork cutlet bowl 1050 yen Daimonji’s most popular set
Pork cutlet bowl + udon (small) 980 yen Over 50% of customers who come here order the pork cutlet bowl The katsudon, which most customers order, is the signature dish that supports the udon. This is the ultimate pork cutlet bowl, 1300 yen.
It uses brand pork from Kyushu. A car pulls up. Two people come in right away. Yes, welcome! Please have a seat at the table! Another person The key is to put the tempura bits on top of the rice bowl and then close it with the egg Cook the pork cutlet thoroughly Add mitsuba and the katsudon is complete! Katsudon with udon noodles (small) That’s amazing! Udon with prawn tempura
(tempura can be served on a separate plate) The food has arrived A customer who says it’s been a while since they’ve been here (Staff) How is the food after such a long time? It’s good! It’s delicious! O-daimonji most popular set
Katsudon + udon Standard order Finish with an extra egg When it’s half-done, it’s done! The katsudon set has arrived! Sprinkle on the spice! First, savor the dashi. Sip the piping hot udon noodles with gusto! The flat noodles, like kishimen,
are smooth and delicious to eat. Customers keep coming in one after another Order
Meat wakame udon Wakame seaweed, tempura bits, spring onions and beef are added to the bowl
and the “niku wakame bukkake udon” is complete! The cold tsuyu dipping sauce is poured over the udon and slurped up! Kashiwa-meshi goes perfectly with udon! Udon with grated wakame seaweed poured on top Two women arrive The udon noodles with deep-fried rice cakes and beef
meat chikara (Staff) Do you often come to this restaurant? This is the second time How is the taste? It’s delicious! The burdock root is big too I thought it would be hard, but it’s soft The burdock is boiled in a pressure cooker to make it soft zaru soba (cold soba served on a bamboo draining basket) 500 yen, kashiwa meshi (rice cooked with chicken and vegetables) 200 yen The katsudon (pork cutlet on rice) arrives Sprinkle on some spice powder I take a sip of the clear soup… I take a bite of the pork cutlet, which has soaked up the dashi stock. It’s sweet and delicious I want to put it in my mouth and eat it! This is 80% of it The other 20% is the udon with tempura The flat noodles are delicious! The customers finish every last piece of the pork cutlet bowl. Ordering some rice cakes to go Yes, I bought them.
Two rice cakes. These are a little less sweet than the others. It’s a different stomach! Staff) Is that right? Is it like an afternoon snack? Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes It’s so energizing, and it’s so energizing, and Well then, thank you very much. Thank you very much. It’s a set of udon noodles with meat and burdock, and
chicken and rice, right? A group of four people in work clothes have arrived. Yes, we’ll be right there. Meat wakame udon with cold broth poured over it Meat and wakame seaweed udon noodles Chicken and egg bowl Small chicken and egg bowl udon noodles for a customer Yes, we’ve kept you waiting. This is a set of zaru soba and chicken rice. The katsudon is a big hit with repeat customers. Once you’ve tried it, you’ll be hooked.
Udon Daimonji’s pride and joy Ebi-ten soba The goboten is deep-fried to order It’s crunchy and has a stick-like texture.
It’s a tasty burdock tempura. 12:05 Grated wakame seaweed poured over udon noodles The pork cutlet bowl is 2 (Staff) How is the pork cutlet bowl? It’s delicious! Tsukimi wakame bukkake udon 700 yen The orders for the pork cutlet bowl set continue… The gentle flavor of the bonito broth goes perfectly with the sweet katsudon… The meat is tender It’s juicy! A customer who always orders katsudon It’s so delicious! It’s so delicious! Fried chicken with tempura batter Eggplant and pumpkin Serving the fried chicken with tempura batter Tori-ten don (chicken tempura on rice) 850 yen
+180 yen for a small udon (Staff) Is there a menu item you always order? This is the only option. What did you order today? It’s a small chicken tempura bowl and udon. The chicken tempura bowl is delicious? Yes! Deep-fry the chicken tempura fry eggplant and pumpkin The soft toriten
is delicious with the sweet and spicy tempura sauce. A violent dish Katsudon (pork cutlet on rice) 850 yen The sweetness of the dashi (soup stock) is strong and soaks well into the batter.
It goes perfectly with the rice and is delicious! Meat-flavored Udon 820 yen A combination of deep-fried rice cakes, dried seaweed and beef
Daimonji Udon’s recommended dish The broth has the flavor of the meat dissolved in it It slides into your mouth like a kiss
The flat udon is the best… The fried rice cake has absorbed the broth soft beef a bowl that’s really filling making the ultimate pork cutlet bowl making an egg bowl cutting the pork cutlet Please try the luxurious, thick cutlet bowl!
We followed Daimonji Udon closely Please try our meat and burdock tempura udon, chicken and inari tofu. Meat and burdock tempura udon It’s ready in a minute, so please let us know. Two bowls of udon with vegetables And two chicken rice balls, please. The udon with lots of ingredients is very filling! The udon with tempura is delicious! It’s delicious with lots of ingredients! Udon with dark-flavored meat topping This is udon with meat topping Udon with fried burdock and two pieces of fried chicken udon with burdock tempura Excuse me, I’d like to order some burdock. I’d like to order two pieces of chicken. 3:30 a.m.
Kitakyushu City, Fukuoka Prefecture Kinshi Udon, founded in 1965, main branch Yukie Ikuma, the owner wakame seaweed fried tofu konbu seaweed shavings Carefully removing the scum The owner’s special udon broth Udon The deep-fried tofu has soaked up the flavor well The soba noodles are also homemade The white rice is cooked in kelp broth. Barley tea Ms. Ikuma Keiko (the owner’s daughter) I’ve never studied it before. I just watched and copied. Can I see your mother’s hand later? It’s big. Preparing the tempura flour We’ll fry enough tempura to fill a tempura restaurant Onions to mix with the meat Sugar Mirin Tempura flour already has flavoring added to it Making rice balls Vinegared rice for inari zushi Salted rice balls Soba noodles Udon noodles Deep-frying burdock tempura Deep-frying prawn tempura The batter is already seasoned, so it browns as it fries Inarizushi Kashiwa-meshi Freshly cooked kashiwa-meshi, 70 yen per portion Kayu-udon (udon noodles with vegetables) 650 yen (signature dish) Opens at 10:50 Parking for up to 7 cars Chikuwa-ten udon 600 yen, meat udon 750 yen White rice balls, inari sushi, and kashiwa-meshi (each) 70 yen The specialty, goboten Kashiwamushi is a dish you definitely want to try when you come to Nishiki Udon Ingredients for kayu udon
meat, deep-fried tofu, burdock tempura, fish cake, fish ball, fish paste, wakame seaweed, leek konbu and burdock tempura konbu udon 600 yen Goboten udon 650 yen (Shop assistant) Excuse me, it’s burdock. I’ll have two pieces of chicken, please. yakiudon 2 pieces of chicken A male customer enters alone The customer ordered kayu udon The customer ordered take-out The customer ordered niku goboten udon, kashiwa and inari Meat and burdock udon It’ll be ready soon, so please let me know. Two bowls of udon with vegetables Also, please give me two chicken rice balls. Udon with burdock tempura and udon with shrimp tempura One piece of chicken and rice Two pieces of chicken and rice? One piece Tempura can be served separately Soft and chewy Fukuoka udon (Staff) Do you often come to this restaurant? This is my first time. I saw it on TV before. How was the taste? It was delicious! I want to come again. Excuse me, coming through. I’ll bring you the tempura right away. Two fried bean curd stuffed with vegetables. Two inari with fried vegetables. The serving speed is also quite fast. Udon with lots of fried vegetables. Two female customers Shrimp tempura udon (Shop assistant) It’s meat and shrimp And two inari sushi one each? 70 yen for the inari sushi This is meat udon. Please enjoy. Shrimp tempura udon, 700 yen. Two pieces of chikuwa tempura udon and two inari and one kashiwa chikuwa-ten udon 600 yen two male customers arrive Order for udon with burdock and udon with meat Udon with burdock Udon with meat It’s meat udon. It’s yakkyu gobou and 2 pieces of kashiwa. It’s yakkyu, kashiwa and 1 piece of shiro. It’s the kayaku and the white kashiwa. It’s the kayaku burdock. Here you go. Yamakake soba, 700 yen Yamakake udon (udon noodles with yam sauce) 700 yen A regular customer who comes to the restaurant with her parents and child (Staff) Is there anything you’d recommend from the menu? The tempura in the udon with vegetables is delicious. It’s delicious because it has lots of ingredients. Ichi-ichi and kayu three It is a set of three kayu and ichi-ichi. Ichi-ichi → Inari and kashiwa-meshi one each A customer who ordered the meat soba It was delicious enough to warm you up on a cold day The meat and egg soba costs 800 yen The beef has a rich, sweet and spicy flavor. Kayu udon (udon noodles with vegetables) 650 yen Inari sushi (sushi wrapped in fried tofu) 70 yen Kurume City, Fukuoka Prefecture
3 minutes’ walk south from Kurume Daigaku-mae Station Yanagitei is a cafeteria next to the north gate of Kurume University
that is also open to the general public We follow the preparations for the morning opening The owner, Yuta Yanai
a former amateur professional rugby player
took over the restaurant four and a half months ago after his parents passed away from illness Making dashi with ajiko Miso soup (Staff) Did you play rugby all the time? I’ve been playing rugby for a long time. Since kindergarten. For twenty something years. Mr. Yanai, how old are you? I’m 29 years old this year. I was doing it until last December. So your sporting career is longer than your career as a chef? It’s a lot longer than you think. My career as a chef is really just a little bit I’m still a beginner. Did you help out? No rather than helping out I was playing and watching my parents cut things, and I was making cookies or something I was making cookies and things like that. I was cooking rice. I think I’ve learned a little about the work. I’ve still got a long way to go. Chicken breast Chicken in oyakodon Chicken in curry Chicken thigh in karaage mirin, sake, salt and pepper ginger, garlic Mix in the soy sauce Staff) It seems like the garlic and ginger
are really working in these fried chicken pieces? Yes, I like that kind of thing. I soak it for about three hours. 8:15 (Staff) Do you have any hobbies? I often go surfing. I got this T-shirt from a shop when I was surfing, and I use it a lot. Now I really like hip-hop music. Sneakers are also fashionable, aren’t they? I like sneakers, too. I buy them quite a lot. The bracelet on my wrist is a keepsake from my grandma. My grandma used to wear it a lot. I thought it was kind of cool, so the rugby club at university gave me a nice knife at the end I was given a good knife and I was really happy about it but I thought I couldn’t use it yet
so I haven’t put it down yet I want to use it a lot in the future. It was featured in a rugby magazine. It was like this I was featured in a special section like, ‘I retired and came to work in the canteen’ and it explains how it happened Former SECOM RAGAZZ CTB YANAI Yuta
I understood how hard it is for my parents. Tea Cooking a large amount of rice We also run a dormitory for students.
From 50,000 yen per day with two meals included 8:48
The dormitory students have come to have breakfast. Two fried eggs A little salt Fried eggs, salad, rice, miso soup
Breakfast for boarders (Staff) How many meals are included? Two meals a day. Is the dormitory easy to live in? Yes, it’s easy to live in.
It’s close to the school. It’s a private room with a TV, air conditioning and a washing machine.
The student dormitory provides comfortable living support. There’s usually this much rice I think it’s a lot The dorm residents order katsudon The pork cutlet bowl is the owner’s top recommendation. The flavor of the bowl has not changed since my grandmother’s time.
The pork cutlet is stewed in the soup stock. A dormitory resident eating a large portion of katsudon for breakfast A high school student from the volleyball club who is staying at a boarding house Large portion of katsukatsu curry
zaru udon large, katsudon large katsudon large a veteran part-timer who has been working here for 29 years zaru udon extra large with miso soup (Staff) What club are you in? I’m in the volleyball club How is the dormitory here? It’s comfortable. How is the pork cutlet bowl? It’s the best! (Staff) What did you do in the past? I worked for a security company. I was doing something like a member of a team. I was doing something like going around outside and going when I was called. I played in the adult league for six years. Why did you leave and then come back to the shop? My parents and grandmother passed away in the last year or two have passed away in the last year or two, so I thought I had to go back. I thought you wanted to play rugby too? I thought I’d play rugby until it broke I was going to play until it broke. I still want to play. I really want to. If I had the time, I’d be thinking about doing it. In terms of my feelings, There’s no one to take over the shop after all That’s right, the shop is something that my parents It was something that they really cared about. It was like a treasure. When they died, I really didn’t want to so I took over at the end of February this year. It was recently I’m so worried. I guess I have no choice but to do it. I’m the type who tries everything. I’m trying it out for now. Shopping Do you have a chef you admire? There’s a really cool chef at Kanaya Shokudo in Asakura City, Fukuoka Prefecture. Have you ever gone to eat there? I went to eat there. I saw on YouTube that it was open until late at night so I thought I had to go there I went there a few times I sat at the counter and ate, but I didn’t get to speak to the chef even once I couldn’t even look up.
I was too respectful. Returning home from shopping Cleaning the shop front Opening at 10:30 Table seating Tatami room seating Pork miso soup 190 yen, fried chicken 360 yen Omelette 290 yen, Gyoza 330 yen Fried rice 400 yen, omu-rice 450 yen
🔴 You can get a large portion for +100 yen Meat udon 350 yen, chanpon 400 yen
🔴You can get a large portion for an extra 100 yen Staff) Is this profitable? No, I don’t. It’s a hobby. Restaurants are a hobby. It’s not coming out. The unit price is quite cheap. There have been no price increases at all. We haven’t raised the prices at all. Why haven’t you raised the prices? Well, we’re just going to give it a try for now, and I think it was my mother’s wish that I didn’t raise the price, so I think that wish I mean, it’s still there I kept saying “I can’t raise it” . The university cafeteria is cheap, too. I think the cafeteria is our rival. Ordering a pork cutlet bowl Katsudon 450 yen Katsudon large 550 yen A large, stewed pork cutlet on top of rice
It’s sweet and tasty with lots of sauce… The amount of rice is also generous, which is great for students! My university rugby club teammates came to visit! (Staff) What do you know each other? We were in the same rugby club when we were students. We spent four years together. What kind of person was he? Yanai? Yes, please tell me. I wonder what I should say… He was popular. He was a manly man. He was loved, as expected. How about some pork cutlet on rice? It’s delicious! Making curry Fry the chicken with garlic and ginger Soy sauce Worcestershire sauce Curry powder (Staff) How many days’ worth is this? It goes quickly. because we order a lot of extra rice because we eat a lot more with perfect service How is it? I think it’s good! It’s good! Curry with cutlet, large size, 660 yen A home-style curry with lots of ingredients
The freshly fried, crispy cutlet and curry go really well with the rice! The spiciness is somewhere between mild and medium. Apart from the curry,
they also have beef and onion hashed rice! Hayashi rice Ketchup, Worcestershire sauce, sugar Sauce for chicken rice Writing down the order on a piece of paper and handing it over Curry and rice with miso soup A sports student who finishes his deep-dish curry and rice in one go A group of three people has arrived. Hormone (offal) 360 yen Fried chicken is finished off by deep frying twice Fried chicken 360 yen Fry sausages, minced meat, onions and eggs fried rice large fried rice 500 yen three baseball club members Staff: What did you get asked to do today? It’s offal today. How is it? It’s delicious! It’s got a really consistent deliciousness. How is the taste? The taste is really delicious! Are you going to be able to keep going this afternoon? Of course, with plenty of time to spare Do you have curry? We have curry! It’s freshly made! Large portion of curry Large portion of curry and rice for 500 yen A group of five people has arrived. Miso pork 360 yen Hormone 360 yen Please join your hands. Itadakimasu! (Staff) Do you often come to this restaurant? Yes I come every day
About three times a week Why do you come so often? It’s delicious! It’s cheap and delicious, it’s the best! A group of four women arrive They write down their order on a form and hand it over. Yaki-meshi (fried rice) 400 yen Gyudon (beef bowl) 500 yen Oyakodon Oyakodon 400 yen I’m a university student (Staff) Why did you come today? Because I haven’t been recently
I thought I’d go A pair of people came to the store fried vegetables with meat 430 yen large rice 170 yen (Staff) Do you come to the restaurant a lot? Yes, five times a week. Five times a week. Every day?
Yes Why do you come here so often? Because it’s delicious! I like stir-fried vegetables! Large serving of meat udon noodles for 450 yen I come here once or twice a week It’s cheap and delicious That’s why I go there. How about some udon? It’s really delicious! This is a cafeteria that can be used by the general public. It feels like it’s coming at you at this time. This is the most exciting part. Thank you very much! Yes, thank you very much. It was delicious! It was delicious! Thank you! (Staff) Thank you! Do you have any dreams for the future? I want to open Yanagitei restaurants in Hawaii and Tokyo! What kind of menu would you like? I want to attack with katsudon on the menu. I also liked katsudon, so I want to share the taste I’ve eaten with the world I want everyone to be able to eat it. Can I see your arm at the end? Is this better? Is it like this? Can you take it off? Really? We followed the owner of a student cafeteria who loves rugby
and is determined to protect the business he inherited from his family. Torikai, Jonan-ku, Fukuoka City, Fukuoka Prefecture
Udon Wasuké A popular udon restaurant where there is always a queue Originating in Tsuda, Kitakyushu City, Fukuoka Prefecture
Belongs to the “Tsudaya-ryu Buzen Ura-uchi-kai” Employee Ready KASHIWAGOHAN Cooking rice Adjust the amount of water Make the soup stock with bonito, sardines, mackerel and kelp First, the kelp Add the fire Remove the kelp After taking the dashi with the shavings, soy sauce sauce The dashi is complete! Preparing the cutlets grated daikon simmering beef, onions and burdock making udon noodles second-generation owner Salt water The kneaded dough The manager sprinkles water It’s my dad’s shop. I haven’t taken over yet. I plan to. Did you help out from a young age? Not at all. I did go to eat there. I thought it was delicious I like cooking and I like udon noodles I can make things that I like
. I can make things that everyone will enjoy
. I’m confident about that It’s fun to see customers eating delicious food . The rice is cooked tempura flour vinegared rice inari chicken and rice loosening it with a rice paddle
The burnt bits look delicious! By making sure to get the dashi by taking the dashi stock really well with dried shiitake mushrooms, kelp and dried bonito flakes to make the broth and then I use it to make chicken and rice and the ingredients are also important and the size of the ingredients you cut the size of the ingredients
so that they are easy for customers to eat make them easier to eat and also make sure they have a strong presence There are quite a few udon dishes with burdock tempura
in them but this one has the burdock cut into very thin slices By cutting it thinly children and the elderly can eat it easily Table, counter seats
21 seats in total Opens at 11:00 Food tickets next to the entrance Meat udon 730 yen, burdock udon 650 yen Ebi tempura udon 850 yen, tempura udon 930 yen Inari (2 pieces) 200 yen, chicken rice 300 yen 400 yen for chicken breast tempura wrapped in ume plum and shiso leaves, 300 yen for tanuki tofu Making udon noodles Wasukesu-san’s udon is thin noodles Tonkatsu Mini Katsudon Tempura Deep-fry two prawn tempura at the same time Serve beautifully with a variety of colors Boil the udon for about 3 minutes Chill in cold water Divide into individual servings Serve the long udon noodles The udon noodles, which have a slight yellowish tinge
shine with a glossy sheen. Tempura udon Gobo-ten The batter is thin and crispy, and it looks delicious! Warm the udon and drain it Pour in the hot broth that has been warmed in hot water Tempura udon
The tempura is served separately with salt Orders keep coming in. The fryer is full of tempura. Tempura orders are piling up. The tempura, which has been carefully fried, looks delicious. The kitchen has a calm atmosphere. Tempura served over rice Carefully draining the hot water
Pouring the broth Serving the food quickly A customer from New York The tempura is delicious 11:53
The restaurant is busy There are also customers waiting for a table Udon noodles originated in Fukuoka
The udon noodles you eat in Fukuoka are exceptional. The owner calmly handles the orders. Yamakake udon Maruten udon Shiso refreshing bukkake A local customer who says it’s been a while since they’ve been here Sipping on the springy, chewy udon eating crispy tempura vegetable tempura on top of cold udon sipping warm udon
The flavor of the simple broth permeates the noodles. The noodles slide down the throat. Udon with lots of ingredients. The mini pork cutlet bowl in the set is popular By cooking the yolk and white separately,
they create a difference in texture The owner skillfully deals with the orders The owner checks the customer’s expression Meat burdock udon
Tempura on a separate plate Filling up on udon and rice bowls Mentaiko yam bukkake udon Bukkake the soup Slurp the noodles! The food arrives I take a sip of the broth… It’s delicious zaru udon We don’t make it in advance.
It’s freshly cut udon. We let the noodles mature so that they’re ready to eat in 3 minutes. Always serve freshly made
One of the reasons why Wasukesan is so popular Tighten up further in ice water Cold soba with eggplant and minced meat Tempura of shiso leaves Vegetable tempura with dipping sauce Pour the dipping sauce over the vegetables I took a big bite of the shiso tempura It was really delicious!
The udon had a nice chewy texture. Did it suit your taste? It was really delicious! The noodles and the soup were selling well on a hot day 13:52
The stream of customers never stops Mentaiko torotama fukugone udon Making katsudon 2 eggs Katsutogi Don 850 yen Kuppa-style spicy udon The tempura is layered one on top of the other in a circular shape The ring-shaped, dynamic visual is characteristic Burdock udon 650 yen The tempura is crispy and delicious on its own
or you can dip it in the soup The noodles are smooth and easy to swallow,
and the soup is refreshing and you can drink it all up Closes at 3:15pm (lunch service) Udon dough kneaded in the morning The manager kneads the udon The dough is kneaded by hand, without using a machine.
This is an important process for creating the springiness of the noodles. The dough is left to mature. Taking a break in preparation for opening at 5:30pm We followed a young udon chef as he struggled in Fukuoka

0:00　久留米）うどん・そば たけ屋
地図　https://goo.gl/maps/e4cbL8Rh1XzhZk9n9
住所　福岡県久留米市津福本町1309-1
URL　https://youtu.be/AidhwNICjaE

57:24　大野城）うどん大文字 大野城本店
地図　https://goo.gl/maps/cAwWFBKMfKTYBDUW7
住所　福岡県大野城市山田4-2-1
URL　https://youtu.be/mz6QLPDeanU

1:34:19　北九州）錦うどん 本店
地図　https://goo.gl/maps/4tv1b3xQPpdqhqvu8
住所　福岡県北九州市小倉北区中井3-1-16
URL　https://youtu.be/KgVNBOLaA80

2:26:15　久留米）やなぎ亭
地図　https://goo.gl/maps/hLNYssCvE5vAXcDP9
住所　福岡県久留米市御井町1663-2
URL　https://youtu.be/Ue-FvUVadKc

2:59:51　福岡）うどん 和助
地図　https://maps.app.goo.gl/ZLj9TbjQG2iqKJSaA
住所　福岡県福岡市城南区鳥飼5-2-24
URL　https://youtu.be/pX-ywbDgy4Y

うどんそば 九州 Udonsoba
https://www.youtube.com/channel/UC7ljLL8UKkeVYWsYYZZZrxQ

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