ラーメン一杯５５０円。７０歳ワンオペお母さんが営む激シブ中華そば食堂丨Japanese Good Old Diner

ラーメン一杯５５０円。７０歳ワンオペお母さんが営む激シブ中華そば食堂丨Japanese Good Old Diner

A 70-year-old mother runs a diner by herself.
Kadoya Shokudo. My mother used to work with firewood. It’s always been primitive firewood. Ramen is delicious, after all! I want to eat it again. It’s just like the Showa era. （The price is still 550 yen. I guess they haven’t changed it for 25 years. I’m already 24 years old. I’m going to look just like my mother. （She’s always so cheerful. She cheers me up, always. Isn’t it difficult to run a store by yourself? When you’ve been doing it for decades, you get used to it, used to it. A town where nature and life are in harmony.
Mibugawa, Saijo, Ehime, Japan. 10 min. walk from JR Mibugawa Sta. Established in 1950.
Kadoya Shokudo. Spacious restaurant with relaxing atmosphere. A 70 year old mother runs the store by herself. (Staff) When was the store established? The owner’s mother started the store in 1950, and this year marks its 76th year. (Shopkeeper) I’ve been running the store for 50 years now. I’m 70 years old. The preparation begins. Chinese noodles are boiled over a wood fire. (Owner) My mother used to cook with wood. It would be faster if we used gas. （It’s faster to boil the noodles. (The owner) taught me everything (about the store). I only remember my mother’s procedures now. It’s always been primitive living firewood. We use the fire in the kamado to light the stove. Preparing chashu pork. Pork is added to soup. (Owner) The big ones buy a whole cow, and it’s pretty tender. In order to keep the price of Chinese noodles at 550 yen, he makes an effort to buy from butcher shops in town. (Owner) It’s all by eye. Add plenty of beef backfat to soup. Chinese noodle soup. (Staff) Is the broth mainly chicken broth? We use broth from chicken bones and oden beef broth. Beef tendon is made from Japanese black beef, and it seems to give good taste to soup stock. Oden which I prepared. Oden cooked a little before putting into oden pot. Oden pot is lit. Oden, which has many fans, is made with soup stock that has been spoon-fed over and over. (Staff) How many years has it been since you took over the restaurant from your mother? (Owner) Fifty years. Owner got a job after college, but his parents wanted him to take over the store. (My mother’s) stroke got so bad that she needed total assistance. I started the store while taking care of my mother. Konnyaku oden. Potatoes. Stick konnyaku and it’s done. Eggs. Oden, 10 kinds in total. Konnyaku, egg, potato, thick fried bean curd… Kuroge Wagyu beef also comes with thick fried bean curd. The price depends on the color of the skewer.
Black is 200yen, red is 150yen, white is 120yen. Allow the flavor to sink in slowly until the restaurant opens. Rice is sharpened. (Owner) This is Shonai rice, my mother is from Shonai. They have been using Shonai rice since her mother’s time, and it has been 75 years. (Owner) How long have you been using gas kettles? I’ve been using this one for quite a while now. Gas kettle has been in use for 30 years. Removes scum. (Staff) Has the recipe for Chinese noodles remained the same since your mother’s? (Owner) Yes, yes, the same. A little bit arranged by me. If you put a little bit of garlic, the soba noodles soup is different. Take out the chashu pork. Rice is cooked. Every grain of rice in the pot is taken. (Staff) Is this your mother’s teaching? (Owner) Yes, that’s right. 11:30 opening. Private parking lot across from the store. Open from 11:30 to 20:30.
Closed on Wednesdays (until 16:00 on Wednesdays that are holidays). Total 49 seats (5 at counter, 44 at tables). Chinese noodles 550yen.
Curry 650yen. Customers visited before opening. Soup is heated. Boils noodles. Firewood is stoked. Elevate with fan to make fire stronger. Pour soup. Cut chashu pork. Chashu. Green onion. Soup is poured to complete Chinese noodles. Owner says a word to customers when serving food. Chinese noodle 550yen. Customers visiting before opening. A regular customer who has been coming to the restaurant since he was young. (Staff) How do you like the Chinese noodles? It’s delicious, here. With the taste of the old days. The unchanging taste seems to be the reason why people keep coming back for many years. It was delicious! Noodle shop came to deliver noodles. Chinese noodles. The same noodles have been used since your mother’s generation. Regular customers order as soon as they enter the restaurant. Owner warmly calls out to the customers. Customers arrive one after another. Three bowls of Chinese noodles are made. 3 cups of Chinese noodles are completed. Rice is served. Chashu-men with 6 pieces of chashu pork. Arrange green onions on top, and chashu noodle is done. Yes, I have made it!Here you go! A customer who ordered rice is served with handmade Nara-zuke (Japanese pickles) by his mother. First of all, a bowl of soup is served. Oh, it’s so good… Sipping noodle with soup. Mother’s handmade Nara-zuke pickles. Nodding in appreciation of the taste and clucking at the rice. He says, “It’s delicious. A regular who visits the restaurant every week. The atmosphere of the store. Ramen is delicious! If I didn’t have to work. I think the best thing to do is to drink sake with oden and chirori. I’m at work today. (Mom) is always really cheerful. She’s always good to me. I am always cheered up. They returned the dishes to the counter. (Owner) Thank you!Have the dishes lowered. You always do, don’t you? The regulars are helping out for mom. The owner’s cheerful “thank you” leaves a lasting impression. A regular customer who has been going there for about 15 years. Taste is same as before. Oden is also delicious. (Owner) My brother likes his noodles hard. He seems to have memorized his regulars’ preferences. Adjusting temperature with firewood before making Chinese noodles. A couple seems to be regulars sitting in “usual seats”. Ordering Chinese noodles. A customer says he sometimes visits. （The atmosphere is just as it was in the Showa period. It’s a nostalgic space. (Staff) How do you like the Chinese noodles? Delicious! If you eat it, you will be addicted to it. You want to eat it again. The oden here is delicious, the flavor sinks in well. Oden recommended by a regular customer is ordered. Eggs 140yen.
Beef tendon 200yen. Beef tenderloin is marinated in thick broth! Eggs in sweet broth is so good…! Yaki-meshi and chashu-men are ordered. Yaki-meshi is made. Owner cheerfully talks to staff during filming. Stir-frying eggs and rice with a big spatula. Specially made spatula made for the owner by her husband. Making Chinese noodles. Yaki-meshi 650yen. Moist texture, simple and nostalgic taste. Chinese noodle soup. Full-bodied and goes well with grilled rice! First time visitor to the store. I like this kind of place, this kind of atmosphere. (Staff) How do you like the fried rice and ramen? It is delicious!Really delicious! Delicious! Finished eating Chinese noodle, and seem to be anxious about oden. Pick the thick fried bean curd. A bite. Yeah, I’ll take a bite of it! Yup! That was delicious! Thanks for the food! A customer comes to the store. Orders Chinese noodles (large) and chashu-men. Wood is burned to raise the temperature. First time visitor. Heard from a hairdresser in this neighborhood that it’s good. It is very tasty! Nice! Good taste! I think the mother looks amazingly healthy and friendly. Ordered curry. Original curry thought up by the owner. (Owner) We were, you know, on the children’s birthday. When the parents say, “I’m going to get excited about the meat for today’s curry,” the kids are happy. Curry like that. A little bit of eh meat, so that children can eat it. I just made my own (recipe), using something mellow. What a great meat to use for curry, sirloin. (Owner) This meat is tender and delicious, it has fat. Making fried eggs. (Owner) I haven’t made a single profit on curry. I knew it….when everyone says it tastes good. It doesn’t matter if you raise the price. (Staff) How long have you not been able to change the price? I guess they haven’t changed it for about 25 years. （I think they haven’t changed it for 25 years or so. A familiar noodle shop is closing its store, and he is making a tour of noodle shops. Another bowl of noodles costs 100 yen, plus consumption tax. Pork has gone up (in price), and spices have gone up, too. They have worked hard for 25 years, but they are thinking about raising prices. A fried egg is baked. Saron is put on top. (Owner) Really try this sirloin, it’s tender and delicious. Finally, pour the special curry over it and it’s done. Curry 650yen. Gorgeous curry that will make you happy when it appears on the table. Fried egg is half-boiled and delightful. Sweet and a little spicy, a special curry that I want to try again. Sirloin is tender and delicious!You can’t help but smile when you eat it. The owner works without a break. He also handles serving and cleaning up other than cooking by himself. Good job, good job!Good boy! (Staff) It’s hard to rest, isn’t it?Washing dishes and so on. (Owner) Unless it’s when the restaurant is closed.I can’t relax. A young man came in. He seems to be a customer who has been coming to the store since he was a little boy. (Owner) Just like when I used to play baseball. (Staff) What did you take today? Chikuwa and egg, I take them a lot. It’s my favorite. Enjoying the taste of memories. Making Chinese noodles. His parents’ house was nearby, and three generations went to the restaurant. I’m out of the prefecture now, so I don’t get a chance to come here very often. I come here often when I come back. (Staff) What did they ask you to do? Chinese noodles. It tastes as good as it used to. I think it is the best one here. I order Chinese noodle. Chuka-soba 550yen. The back fat on the noodle is rich and tasty. It is light but rich and tasty! The noodles are firm and straight, and the wheat aroma is delicious! Chashu pork is soft and delicious! (Staff) Do you have any difficulties cooking with wood? (Owner) No, I don’t. I’ve been doing this a long time, I’m used to it. I’ve been doing it by feel, so I know what I’m doing. (Staff) I make Chinese noodles, and when I have a little free time, I get to wash the dishes. Isn’t it difficult to run a restaurant by yourself? (Owner) No, I’m used to it. If you’ve been doing this for decades, you’re used to it, used to it. (Staff) You seemed to be talking to the customers in a friendly way. (Owner) They are all from nearby. (Owner) They come several times. All the people talk to each other. He doesn’t go into too much at first, but talks to the customers based on their reactions. (Staff) Do you value your connection with the community? (Owner) It’s important, you know, that’s the thing. The same deliciousness that hasn’t changed over the years.
It was the kind of restaurant that makes you want to come back to see your mother again.

店名　かどや食堂
地図　https://maps.app.goo.gl/uFTRKUPUEnycaAyh8
住所　愛媛県西条市壬生川６６−２

0:00 ダイジェスト　
0:52 本編

うどんそば 四国 Udonsoba
https://www.youtube.com/channel/UCJgBEZGNmEf_WbOn-YPeoeg

#食堂 #中華そば #愛媛グルメ