労働者が昼休憩に吸い込まれるロードサイド腹パンチキン食堂の爆裂昼営業。福岡の地域グルメ５選

労働者が昼休憩に吸い込まれるロードサイド腹パンチキン食堂の爆裂昼営業。福岡の地域グルメ５選

One-tiered Two-tiered Homemade sauce Extra-thick pork cutlet with double sauce Chicken Nanban with a powerful flavor sweet and sour sauce tartar sauce chicken nanban Tartar sauce
This is good. The chicken is thick and juicy. Chicken cutlet The specialty chicken cutlet The popular menu item, chicken cutlet This size… It’s so delicious that I can’t work now The food is delicious and there’s a lot of it too. You can have as much rice as you like, so you can fill up. You can have as much rice as you like! The rice refills are endless!
We infiltrate a roadside restaurant that is a favorite of workers! Kitakyushu City, Fukuoka Prefecture Established in 1974
Toriyasu Shokudo Rice, miso soup, cabbage
free refills Preparing Owner Matsuda Blended miso The day starts with making miso soup. Dissolving the miso. A set meal restaurant is… Rice, miso soup, side dishes, small dishes There are lots of dishes on one tray, aren’t there? So it takes a long time from the morning. Tasting Finished Miso soup for 200 people Transferring to a stockpot Heave-ho! Keep warm in a soup jar 8:32 Today we’re using cabbage from Gunma, which is grown in Japan. That’s about 15 heads. We use a lot of cabbage in one day. We also have free refills of cabbage, so So you make a lot of shredded cabbage. Remove the outer leaves. Cut the cabbage Carefully remove the core Cut into strips A pile of cabbage strips has formed Transfer to a colander Revive it Clean the work table every time chicken breast meat We prepare 40kg a day. We use fresh, domestic ingredients. We take off the skin and check the flesh. There are bones like this inside. I touch it with my hand and remove the parts that are attached. The inspection of the 20kg load is complete. We’ll check another 20 kilometers. (Staff) You like chicken? Yes, I like chicken. I definitely go to a yakitori restaurant at least once a week. We don’t have yakitori here. Shall I prepare it? Disinfect your hands Spread it out flat so that the fire burns evenly Use a whole one for one person We sell volume here. We want our customers to leave full. Toriyasu has been in business for about 50 years under my management. I’m the third generation. The preliminary preparation of the chicken breast is complete. Break the eggs. Mixing Frying the chicken cutlets I’ve been preparing and seasoning them since last night. I’ve already seasoned them, but now I’m going to coat them in breadcrumbs. Flour Dip in egg Fresh breadcrumbs One large piece It’s deep-fried once beforehand It’s deep-fried once beforehand, and then it’s deep-fried again before serving to the customers In order to save time and make the batter crispy, we deep-fry twice. It’s gradually floating up. Drain off the oil. The batter is crispy and the chicken cutlet is delicious! When an order comes in, it is deep fried again to finish it off. We were given a set meal of chicken cutlet by the owner’s kindness. The giant chicken cutlet is this size even when compared to a bill… We enjoyed the crispy cutlet before opening for business. Making rolled omelette Spreading the egg Gently rolling it up Roll it up in layers The large omelette is complete! Shaping with a bamboo mat Sauce It’s the sauce for the chicken cutlet, isn’t it? We make our own sauce at home. It’s a refreshing sauce, isn’t it? The sauce is complete! The sauce at Toriyasu is full of sesame seeds, which go perfectly with the sauce. Mix it together Drizzle the sauce on… The crispy batter and the tangy homemade sauce make it possible to eat three bowls of rice… Transfer the sauce to a bottle Make sure you use it all up spicy cod roe mayonnaise mixing Homemade mentaiko mayonnaise Rich and goes well with both chicken cutlets and rice Transferring to a container Preparing small bowls Preparing in advance for the lunch rush The rice is cooked To the self-service corner Rice refill corner Cleaning before opening Don’t forget to clean the outside windows too! A full menu of hearty, meaty dishes! Chicken cutlet set meal 1200 yen
Oimo Buta Katsu Don Gozen 1380 yen Chicken Nanban Gozen 1300 yen
Salt-based Fried Chicken Gozen 1200 yen Fried chicken curry 1200 yen
Ginger pork set meal 1300 yen Super pork bowl 1380 yen Tonteki Gozen Single 1450 yen
Tonteki Gozen Double 2250 yen This is the best!
Chicken cutlet Recently, we’ve been selling a lot of tonteki
This one is also quite popular. The double is made up of two slices. Tonteki Gozen Double 2250 yen The super thick tonteki at Toriyasu Shokudo Rice refill place Rice refills are free with set meals You can refill as many times as you like We only open for lunch, and we use about 4 to 6 sho (1 sho = 180 ml) of rice. And then there’s the cabbage. The cabbage corner is next to the meal ticket machine Here is the place to get more cabbage You can also help yourself to miso soup ingredients and pickles. The day begins at the roadside chicken restaurant… 11:00
Opening time Toriyasu Shokudo Opening hours
Weekdays 11:00 – 15:00, 17:00 – 21:00
Weekends and public holidays 11:00 – 21:00 Parking lot in front of the store 30 seats in total 12 seats at the counter 18 seats in the tatami room To order, buy a meal ticket Table condiments
3 types of dressing, soy sauce, ground red pepper A group of four people in work clothes come in. Welcome! Oh no! What should I do? I’ll have the chicken nanban. Everyone orders the chicken nanban. Making four servings of chicken nanban Deep-frying the four chicken nanban at once Pile up the cabbage The chicken is fried to a crisp Plating up Pouring on plenty of sweet vinegar sauce Tartar sauce Pouring the rice The chicken nanban gozen is complete! Nanban They keep coming out one after another Nanban is done. Finishing off four servings of chicken nanban at once. Tartar parsley. Here you are. Sorry to keep you waiting. Thank you. I’ll have it. He bites into a large chicken nanban. It’s delicious! Mmm! It’s chicken nanban. They’re all the same. It’s huge! I can eat a lot! I’ll have another helping of rice right away I’ll fill my stomach with a hearty lunch A man comes in alone He buys a meal ticket Please.
It’s ginger pork. Laying out the pork. Seasoning with sauce. The pork has become soft and browned. Ginger-flavored pork Ginger-flavored pork. Thank you for waiting. Please enjoy your meal. A regular customer who comes once every two weeks. Today’s dish is ginger pork. It’s really delicious! It’s different every time. It could be chicken nanban or fried chicken. The food is delicious and there’s a lot of it too. You can have as much rice as you like, so you can fill up. It’s the best! A group of two men and two women come in. The pork cutlet looks really delicious! Wow! This looks really delicious! What should I do? The pork cutlet looks delicious too! While you’re worrying, the next customer arrives Two older brothers come in After you We haven’t decided on anything yet…ww Tonteki single this! Aniki is also having trouble deciding on a menu item. Time’s up! Ordered chicken cutlet Seated
Took a sip of water The customers line up at the counter The orders come in all at once grilling pork thick pork loin making yakiniku don next to it pork season with sauce Boil down the sauce to make it flavorful. Serve. Make a tower of meat. fried onions break an egg Put the egg yolk on top. Super pork belly yakiniku bowl Finishing the grilled leek and salt tongue bowl Kinshi tamago (thinly sliced egg) on top of the rice Laying out the tongue pepper leek egg yolk Grilled leek and salted beef tongue rice bowl set meal I put the beef tongue in the rice and take a bite. I put the cod roe mayonnaise on top and take another bite. I can’t stop eating. The pork is starting to look good. Pouring on the sauce. The pork cutlet is going up. The bean sprouts are on the hot iron plate. The pork cutlet is put on. Looks delicious! Pour the sauce over again to finish it off. The chicken cutlets are fried, too. Chicken cutlet set meal Itadakimasu Ton-teki The thick, fatty meat is very filling. Yum! Delicious! Next door, they’re making sauce by grinding sesame seeds. It’s so delicious that I can’t work now. The volume is Chicken cutlet with lots of sauce poured over it It’s delicious! I’m going to have another helping of rice, leaving two slices of pork cutlet. I’ve finished it all up nicely! Two women come in. What would you like today? Ordering the hamburger steak and grilled vegetables set meal Sauteed onions Three hamburgers Place the heated stone on the grill. Garlic butter and tomato sauce. Grated daikon. You can enjoy three different flavors. Finish by pouring on the cheese. The hamburger steak is medium rare, so please cut it into bite-sized pieces and grill it on the stone. It’s placed here after you’ve finished your rice or other dishes.
Please help yourself. Hamburg steak grilled rice set Cut the hamburger steak into bite-sized pieces Grill it on the stone to your liking. 11:45 We’ll decide on the next menu and go home. I’ll have that next time. Let’s go on an adventure! I’m really satisfied with the volume lunch! An order comes in for half chicken cutlet and half chicken nanban. We usually keep a lot of them fried and ready. If I don’t do it like that, I won’t be able to finish in time at all. The half chicken cutlet is finished first. The half chicken cutlet set meal. The half chicken nanban is also complete! The volume is unbelievable for a half portion! He bites into the chicken nanban He piles on the white rice and miso soup Half Nanban It’s delicious! I ordered the sweet potato pork cutlet bowl set meal. I put granulated dashi into the egg white. I whisk it. The dashi-flavored meringue is complete! The cutlet is fried! Thick cutlet Plating Sauce They finish it right in front of you. They put the meringue on top and it’s done! Sweet Potato Pork Cutlet Bowl Set 1380 yen The large cutlet sticks out of the bowl Fluffy meringue A super-dimensional meal like no other If you break up the yolk, it quickly turns into a rich sauce The richness of the egg gives it a mild flavor The thick cutlet has a delicious, crispy batter. The shiso leaves and thinly-sliced egg that come out from underneath make for a refreshing finish. It’s a dish that satisfies both the eye and the palate. A man with a pencil in his ear comes in. Ordered the chicken nanban gozen set meal Sweet and sour sauce Tartar sauce Parsley The Chicken Nanban Gozen is ready in no time at all! The half-size version is also ready! The Chicken Nanban Gozen and the half-size Chicken Nanban Gozen! He breaks the egg with practiced skill. He eats it first with plain white rice. I take a bite of the chicken nanban. It’s delicious. I always get the chicken nanban. The skin is crispy and the tartar sauce This is good. You always come here when you come this way. (Staff) You’ll be back (to work) this afternoon too, right? I can do my best! Finish off with a small amount of rice with egg on top Finished eating Energy charge complete The restaurant is always busy with customers The kitchen is always busy. Refills of miso soup are also popular. People come and go to the rice refill counter. Chicken cutlet set meal and half chicken nanban ordered. Half Nanban Large chicken cutlet The half chicken nanban is complete! The chicken cutlet is also finished! It’s fried to be moist and juicy! Chicken cutlet set meal and half chicken nanban set meal It’s chicken. Chicken cutlet set meal 1200 yen A luxurious set meal with a large chicken cutlet and three small side dishes
You can have as much rice and miso soup as you like This chicken cutlet is made with a whole chicken breast, and it’s this big! The crispy batter is mouth-watering! The fresh domestic chicken breast is moist and tender Grind the sesame seeds to make the sauce The restaurant’s special blend of sauce The refreshing sauce goes perfectly with the chicken cutlet I recommend pouring the egg over the rice. Drizzle some soy sauce over the egg and rice. The photo is taken because it is so big Two businessmen in suits come in Anything is fine. Fried chicken curry… Tonteki… I’m worried… I don’t care (second time) I’ll have the Hormone Kuwayaki Gozen and the Chicken Nanban Gozen. Please. This is Nanban Horumon. I’ll make Horumon Kuwayaki. Hormone Sauce Onion onion bean sprouts and leek Serve on a plate Fried eggs Hormone kuwayaki is complete Finishing the chicken nanban Sweet and sour sauce Tartar sauce A hearty lunch during the lunch break This is grilled beef offal It’s so delicious! I always eat chicken nanban. Chicken Nanban is delicious! My junior colleague ordered Chicken Nanban. It’s delicious! The chicken is thick and juicy! I’ll have some more rice. (Staff) Does the chicken nanban go well with rice? That’s right. I’ll eat a lot. A group of five people in work clothes who work nearby come to the store. They make ginger pork cutlets. The pork cutlets are also being fried next to them. Finish the chicken cutlet first. The two chicken cutlets and the chicken nanban are finished at the same time. The ginger pork is also served. Ginger pork The table is full of rice. Making rice with raw egg. Chicken cutlet. I take a bite of the chicken cutlet. It’s delicious. (Staff) I think it’s a bit big. It’s just right. It’s ginger-flavored pork. It’s so delicious! Eat a lot and build up your strength for the afternoon! Ordering the salt-sauce fried chicken set meal Mixing the salt-sauce with the fried vegetables and fried chicken Salt-based sauce fried chicken set meal 1200 yen An order for pork cutlet rice bowl comes in. Onions Pouring plenty of rice into the bowl. Two eggs Staple together The pork cutlet is fried. Shiso leaves are added. The pork cutlet bowl is complete. I ordered the pork cutlet bowl. I thought it looked delicious from the photo. The thick cutlet is full of volume. It’s really crispy and delicious. I ordered the Tonteki Gozen Double. Two slices of pork loin. It’s cooked slowly over time. It’s seasoned with sauce. soak in flavor baked cut bean sprouts pork cutlet more layers Add more sauce and it’s done! Tonteki Gozen Double 2250 yen A set meal with a huge impact! Two slices of pork on top of each other! The thickness and width are the best in the city! The soy sauce and butter flavor makes the rice go down a treat! The pork is really fatty, and the sweetness and umami are amazing! The small bowl of cod roe mayo is delicious
both on its own and on rice! It fills your stomach up
and you’re really satisfied with the taste of Toriyasu A volume restaurant where customers keep coming until closing time Asakura City, Fukuoka Prefecture
We follow the owner of a late-night diner! From Saga to Kurume, I went around a few places in Kurume and thought I’d go back home. 13:47 – Following them as they go shopping
Buying fish and ingredients in Tosu and Kurume Asakura City, Fukuoka Prefecture Amagi Kanaya Shokudo The owner returns home after buying ingredients The interior of the restaurant retains its old-fashioned atmosphere Splendid alfonsino, flatfish, horse mackerel, bonito, and rockfish A special knife for cutting omelettes Let’s take a look at the menu. Recommended sashimi 900 yen
Hormone yaki 550 yen
*The menu and prices are as of the time of filming. Dashimaki tamago 600 yen
Ramen 600 yen
*The menu and prices are as of the time of filming. Japanese omelette 600 yen Special chanpon 600 yen Pork cutlet bowl 650 yen Fried chicken wings 500 yen Fried chicken 600 yen Yakisoba 550 yen Alcoholic beverages Preparing for the evening opening, which starts at 6:30pm myoga shiso Opening at 18:30 First customer of the day Let’s make sashimi from the striped jack and make sesame paste with the other ingredients and make a sushi roll with the sardines sashimi of striped jack dressed golden eye bream with sesame paste Wow, that’s amazing! That looks delicious! Dashi-maki no moto Soy sauce Making the dashi-maki, the shop’s signature dish A knife just for cutting the rolled omelette 600 yen for the rolled omelette Sardine roll This is really delicious! It’s really delicious! Four women have arrived. Sashimi platter Wow, that looks delicious! Omakase salad 800 yen Tomato slices 450 yen A man comes in.
He orders a pork cutlet bowl. The owner’s mother Katsudon 650 yen Gang I only eat katsudon. because the pork cutlet bowl is delicious it’s quite fluffy and the flavor is strong and delicious shiso Hakata’s mentaiko Mentaiko dashimaki (rolled omelette) 750 yen Biting into the mentaiko dashimaki (rolled omelette) It’s delicious… Bites into the cod roe omelette Puts rice in mouth Isn’t that dangerous? That’s dangerous… Spicy cod roe omelette to go Thank you for coming today. My recommendation, 800 yen.
Rice eggplant Beef cutlet 1000 yen Sansho pepper grilled eel butter Super steak Today’s fish stew Three women have arrived Order for three pieces of mentaiko omelette One piece per group Or two per set. We usually ask for about that much. The amazing thing is that each person gets one. I’m most excited about the rolled omelette. I’ve said it in various places. With the rolled omelette I want to be number one. I want to make It’s said to be the best. I want to make it into a restaurant. I’ve been promoting the omelette for a long time. The reason I got into cooking was because of omelette rolls. When I was little, my grandma taught me how to make it. I learned how to make it from my grandma when I was little. (S) What do you like about the shop that makes you want to come here? This Mentaiko tamagoyaki One per person? It’s going to be a fight. It’s going to be a fight. The most delicious in the world I can’t eat anything else now That’s amazing! I love seeing people’s reactions when they first see it. I love it so much! The moment she smiled was the best. That’s the kind of thing I like.
I guess she’s been cooking all this time. The two people at the counter are the owner Yano and his old friend I’ve made sure to leave enough space so that you can easily lift up your chopsticks. Itadakimasu It’s delicious, that’s for sure. Hakata’s mentaiko and the best dashimaki! This combination is the best, you know! Come and try it here first Try it Everyone, gather here! It’s the best! (Shopkeeper) Yes, thank you very much! Thank you for the meal! I’ll have the sashimi and some white rice… I gained 10kg at Kanaya. I come here three days in a row without thinking about it. It’s just normal I’m never bored of it. Parent and child, returning home after a long time What do you recommend today? How about corn tempura? And the fish is strong, so the fish is good, right? Yeah, that’s fine. That’s fine. Okay, then. Thank you for your long journey. Recommended sashimi set of three for 1300 yen. It’s delicious! It’s delicious! There’s no other way to say it but that it’s delicious! Hormone Stir-fry the garlic and sauce together. Hormone-yaki sauce 550 yen Recommended simmered fish This one is surprisingly sharp. Spicy cod roe omelette 750 yen A fluffy omelette with lots of dashi
and plenty of cod roe inside. When you’re full up When you’re cooking and When you cook when you’re hungry, the taste is bound to be off. The customers come when they’re hungry, I’m cooking while I’m hungry too. Katsudon 650 yen It’s delicious! The dashi is really effective. It’s delicious, isn’t it? The pork cutlet bowl here is really the best! It’s perfect after a drink! Yakisoba 550 yen Open until 24:00 on weekdays
Open until customers have all left on weekends I really don’t have much time to spend at home. Sometimes I go to the market to buy ingredients from around 6 in the morning. I’ve been living an irregular life for a long time. But I’m fine. (Staff) It’s about the rolled omelette. The customers are ordering a lot. So it’s popular? There are a lot of customers who come to eat the omelette. I started the Midnight Diner in 2015.
If you include the daytime service, it’s been around for 68 years. Customers keep coming in, regardless of the time of night. Do you have eggplant? Eggplant is good! (Shopkeeper) All the eggplant is gone… There’s also corn tempura… Well then, Another one Thank you for your hard work The edge of a flatfish The edge of a flatfish? What’s that supposed to be? (Shopkeeper) I like flounder sashimi. I understand. He eats the flounder’s edge every time. Would you be happy with a fake flounder? No, I’d like the flounder’s edge. The flounder we met here 2:01
Dealing with the orders by myself Sorry. Yes. Can I have some white rice? Sure! My recommendation is 800 yen.
Corn tempura Grilled fish of the day 800 yen The steak and rice I eat late at night is amazing… The newspaper delivery boy comes while we’re open for business. 2:27
The phone rings. Good evening. It’s three people, I understand. Yes. A group of three people has arrived.
The owner of the shop, who runs the shop by herself. Mentaiko omelette (Shopkeeper) Just a moment, please. (Shopkeeper) We’ve run out of eggs. I’ll go and get some. The owner) I’ll have to make up the difference. I’ve run out of rice. A customer who can’t bear to see the shopkeeper tidying up helps out I guess that’s one paragraph for now. I repeat this every day. Staff) Tetsujin… What? What did you say? Did you just speak Japanese? Tettere? I heard ‘Tettere’ just now. That’s dangerous. We don’t have regular days off. We close about four times a year. And we work on New Year’s Day. We make osechi. For something you’ve made yourself the reaction from the customer
comes straight away, right? Before they say it’s delicious,
they smile. Being able to see that moment is the most fun. We have an open kitchen, so I can see the customers’ faces directly, so I think that’s also the driving force of my work. Cut! How old are you now? I’m 36 years old. When you get home you turn on the TV when you’re relaxing, right? You’ll turn on YouTube, right? I’m watching cooking YouTube. How much do you like cooking? I’m probably as stupid as they say. I’m always thinking about cooking. 3:46 – Closing time Cleaning up washing dishes I was here until I was in my teens. After that, I went to a restaurant in Kyoto. After Kyoto, I went to Osaka and then back to Fukuoka again Something like that. My dad collapsed. So I decided to come back and went to a local sushi restaurant I was always cooking. My grandma was a really good cook. I grew up watching her do that. I remember cooking with my grandma She taught me how to make it (Staff) Was it a rolled omelette? No, it wasn’t rolled omelette at that time. omelet I was taught how to make omelets by my grandma’s friend When I served the omelette she said it was delicious I said thank you. I think I got a 100 yen coin or something. I think that’s when I learned to be happy. Cleaning the stove Maybe there are other jobs that suit you better if you look for them. I wonder if there is. There isn’t. Then, there isn’t. It’s just cooking. (S) We’ve been following you all day today. I realized that running a restaurant is really tough. I really felt that. How is it really? Yeah, I think it’s tough. The restaurant business is a tough business, but It’s tough, but it’s also worthwhile. I guess you could call it a craftsman’s occupation. It’s not just the food and drink industry. the knife shop I use is the same. I often talk with that person. I wonder how we can connect with the next generation. There’s a strong image of it being old-fashioned. But craftsmen like they work long hours or they get paid poorly, or it’s tough I think it would be good if we could gradually change that image I think it would be good if we could change that image a little bit. Is it the hours or the pay that’s the hardest part? I think the most important thing is the pay. The food and drink industry is is cheap and the working hours are long for the money I think that’s how it is. I think that’s how it is. but if you work hard now, you can become like this or a craftsman who can be a role model If I were a chef, I think there would be some things that would motivate me to work hard. If the chef drives a nice car or wears cool clothes or something I like hip-hop, so I buy clothes and stuff. If you do this job, eventually you can become like this, even if it’s not a model of what you can become if you work hard I can’t say something so presumptuous, but I hope to be a part of it I’m thinking about it now, and Do you have any dreams about food and drink? I think there is a dream. Because I still want to make it come true. I’m still only halfway there, but I think it’s a dream job. At the same time, you can gain a lot of things like talking to customers while cooking there are happy parts too and fun parts too Of course, that means
there are also difficult parts and tough parts But if you can get through that I think you’ll be able to see a better world. Do you like cooking? I like cooking. I’m not being forced to do it. I chose this job because I like it. I’m the one who’s responsible for everything. As long as I’ve chosen this job, I’ll keep doing it because I like it. I don’t want to lose to anyone when it comes to cooking. I’m still continuing to do it with that spirit, I want to continue to grow more in the future, I want to take on more challenges, and whether it’s on TV, YouTube, or in magazines I want to get more involved and show people that there are chefs like this I want to show them and at the same time, I want young people I hope that even just a little bit of interest in the world of cooking will lead to more young people
getting into it in the future. What will you do if you get more rivals? It’s more interesting when there are more rivals. I won’t lose though. Maybe it’s not about winning or losing. Maybe it’s not about winning or losing. As someone who hates to lose, if there was a great chef of the same age, I don’t want to lose after all. I don’t know where the winning and losing is, but I feel like I have to work harder too. I feel like What are you going to do now? From now? I’m going to buy fish. Let’s go to Nagahama . (S) Is there anything unusual that has happened on YouTube? The fact that people know about it is the most important thing. I think they’re happy. I think people come from all over the country. Osaka, Tokyo, Nagoya, Hokkaido The fact that customers come from far away is a good thing in itself. not at our shop is the biggest thing. It makes me happy when people say, “I’ve seen your video.” It makes me happy when people say, ”I’ve seen your video.” and get a room to come and eat with me. I’m not the best cook. There’s nothing more than that. I don’t think there is anything like that in me at the moment. regardless of the distance traveled regardless of the cost of the plane or the bullet train The reason people come to eat this dish at my restaurant is because I’m the chef. It’s the part where I think, ‘That was good. The owner of a certain restaurant The shop owner has loved hip-hop since elementary school
and also has a passion for sneakers Do you have a YouTube channel you watch often? Sneaker Holics on GQ JAPAN 10 Essentials
10 items you need for yourself I’d like to be on there too. I don’t know why, but the chef
is going to be on the sneaker program. Being out of place is so cool, isn’t it? That’s my goal for next year. In order to see the smiles of my customers
I’ll make my best omelette tonight too Fukuoka City’s fresh fish market
Seafood restaurant on the 1st floor of the market hall Please. Three sesame mackerel and one seafood rice bowl. Open from 9am
The market food that has all three: cheap, quick, and delicious! The sesame mackerel set meal, with the special sesame sauce First, a sip of miso soup The sesame mackerel on top of the white rice… It’s an absolutely delicious combination…
You can also enjoy chazuke to finish off the meal. Sesame sea bream set meal 750 yen Thank you for waiting. It’s the sesame-flavored sea bream set meal, right? Take a bite of the sea bream sashimi, which has been covered in sesame sauce. It’s delicious! Do you have any impressions after actually eating it? It was really delicious! Yes, I want to come again! One special seafood bowl A seafood bowl with a generous helping of fresh seafood
The secret to the flavor is the special sauce! This is the special seafood bowl! This is a special seafood bowl that’s too luxurious, with sea urchin, salmon roe and crab! A restaurant in the market that is open to the public from morning It’s only available at Okiyo, so it sells out quickly The popular Okiyo set meal with a wide range of dishes for 750 yen Ordering the fried horse mackerel set meal Three thick, fluffy fried horse mackerel
I like the boldness of the tartar sauce The menu at this seafood restaurant is very varied. Please. Sashimi set meal 1. Sashimi set meal 1500 yen. A long-established canteen that has been supporting market-related people for many years Fukuoka City, Chuo Ward, Nagahama
Fresh Fish Market Ichibakan A long-established seafood restaurant on the first floor of a building
established in 1947, Okiyo On the day of the market’s first auction, which was 1/5 of the filming date
we followed the action from 6:00 in the morning! Fresh fish delivered from the Central Wholesale Market next door A chef who is also a fighter
Mr. Sadayoshi Nojiri Making sesame sauce Grilling mackerel with salt grilled tuna collar with salt 8:00 There’s already a line of customers an hour before the store opens. The store opens at 9:00. Sashimi set meal 1500 yen, seafood bowl 1200 yen Sesame mackerel set meal Two of those. One special seafood bowl. Please. Three sesame mackerel and one seafood rice bowl. One grilled Spanish mackerel sashimi, a special seafood bowl, and one mini sesame yellowtail. This is a set meal of grilled Spanish mackerel sashimi. This is a set meal of grilled tuna collar. The spacious restaurant is almost full.
Many customers come from the morning. sesame mackerel set meal sesame mackerel set meal 750 yen sesame mackerel set meal I take a sip of the miso soup. I put the sesame mackerel on the white rice… The perfect combination that’s absolutely delicious… Special seafood bowl 2000 yen Kaisen-don 1200 yen Special Kaisen-don It’s so delicious! Fried prawn set meal Please. One Tekka-don and one Sesame Sea Bream Set Meal, please. Tefka-don 1000 yen Thank you for waiting! This is sesame mackerel! Okiyo set meal 750 yen Chicken Nanban Fried chicken set meal 750 yen Stewed fish set meal 750 yen Sesame sea bream set meal 750 yen Simmered mackerel set meal 750 yen That’s the sesame mackerel set meal! Sesame sea bream set meal 750 yen Thank you for waiting. It’s the sesame-flavored sea bream set meal, right? I’ll have a mouthful of the sesame mackerel and sesame sea bream. It’s delicious! (Staff) Why was this restaurant chosen? Comedian TUTORIAL’s Tokui-san I’ve been uploading it on YouTube, and I thought it looked delicious. Have you actually eaten it? What did you think? It was really delicious! Yes, I want to come again. Ordering the fried horse mackerel set meal Fried horse mackerel set meal 750 yen A seafood restaurant with a wide variety of dishes on the menu Please. Sashimi set meal is 1. Sashimi set meal 1500 yen. Yes, it’s the special seafood bowl! The family who came to the restaurant for the first time
seemed very satisfied with the sauce and the seafood! Ozo-ni Kujira Ryu-ta-age Kaisiru set meal 750 yen Kaki fry set meal 750 yen Special seafood rice bowl 2000 yen Salt-grilled tuna collar set meal 850 yen Squid tempura set meal 750 yen Tempura rice bowl 1000 yen
Mini sesame yellowtail 350 yen This is my husband, the second generation and I’m the third generation Yes, he’s going to be the fourth generation. He loves martial arts, so it’s been his dream. I’ve done it to the point where I can do it I can do this (the shop) as many times as I want The ones that come up a lot at this time of year are sesame mackerel and sesame yellowtail whale sashimi, and whale steak Whale steak The tuna tail is the first to go.
We don’t get a lot of it. So it sells out quickly in the morning,
by lunchtime. It’s limited to the morning, so it sells out quickly. Fresh seafood from local fishermen We follow the second-generation owner of the
“Fisherman’s Hut”! Sushi, sashimi and tempura made with the freshest seafood A variety of dishes made with careful preparation It’s huge! The simmered fish goes so well with rice… it’s amazing! Deep-fried seafood platter The squid was swimming in the tank until just before it was prepared. Wow, it’s here! Sashimi of squid Squid tempura Delicious! Nokita Fishing Port, Itoshima City, Fukuoka Prefecture 3:53 AM
Preparing for squid fishing (Staff) Mr. Nakagawa, do you go fishing every day? I don’t go fishing, but I go fishing with him. We go fishing for rare fish like blackfin sea bass. we’d go fishing together I’ve left the fishing to him. We’ve been going out together since my dad’s time. It’s been about 10 years now. He’s been catching squid consistently
so we’ve been able to get by. I think he’ll start fishing as soon as it gets light
and start catching. Captain Tanaka drops the trap Fishing while waiting
Something was caught… spear squid (Staff) The color changes like this. The color changes. When you tighten it, I’m going to tie it off at the top of the head after all. 5:01 (Staff) How is the fishing this year? It’s been pretty good this year. Nishi-ku, Fukuoka City, Fukuoka Prefecture
10-minute walk west from Kyudai Kenkin Toshi Station Along National Route 202 Live-box restaurant
Fisherman’s hut A restaurant in Shusenji, Nishi-ku, Fukuoka City that serves fresh fish dishes 9:22
An employee who has worked here for over 20 years since the previous owner’s time comes to work In the center of the restaurant is a large fish tank Here you can enjoy dishes made with freshly caught live fish Recommended
Fisherman’s Hut Set Meal 1700 yen Sushi set meal 1600 yen, tempura set meal 1100 yen We make the soup stock using kelp from the southern part of Hokkaido We’re getting ready for lunch I’m just preparing the set meals and things like that, like getting the ingredients for the sashimi ready. shiitake mushrooms preparing the steamed egg custard
wrap it in cling film and put it in the fridge Remove the unusable parts from the tip of the leek Cut the leek grated daikon small bowl Nanban-zuke Egg Mirin Soy sauce Egg liquid for steamed egg custard Homemade pickles Cucumber pickles pickled daikon steamed for 10 minutes 9:54 returning home from fishing Morning catch squid Weighing the catch The owner of the shop with the fish tank in his light truck He carries the squid in his light truck to the shop He arrives at the fisherman’s hut Transferring the squid to the fish tank Arakabu
Arakabu is the common name for the rockfish in the northern Kyushu region For simmering Sea bream While draining the blood, prepare the squid. Boil the squid. Prepare the squid for use in squid shaomai. Filleting a sea bream Nerve-striking to preserve the freshness and flavor of the fish The fish is filleted skillfully. Salmon The tuna arrives from the supplier 4.2kg tuna Looks delicious! The restaurant has a relaxed atmosphere
The tatami room is spacious Fresh squid and live fish purchased from the local Itoshima fishing port and fishermen Grilled fish set meal 1000 yen, seafood bowl 1200 yen Direct delivery from Yobuko
Squid sashimi from 1980 yen Grilled horse mackerel 1000 yen, turban shell baked in an earthenware pot 700 yen Squid course 2500 yen, sushi 2000 yen, alcohol, soft drinks Open at 11:30 Customers arrive as soon as we open
We have parking for 10 cars After taking the order, the breadcrumbs are added and then the food is fried. Shrimp, horse mackerel, squid Freshly fried seafood fry Miso soup with a good broth flavor Landlady (the owner’s mother) Fried food set meal 1200 yen The fried food set meal comes with sauce I took a bite of the fried horse mackerel with tartar sauce The rice goes down… Ordering the sashimi set meal The owner skillfully fillets the fish Sashimi set meal 1200 yen Amazingly, you can have as much rice as you like for free! A regular customer who comes three times a month A mouthful of fresh squid… Eating rice drinking miso soup
This combination is irresistible… Finishing the meal in no time at all Three family members arrive They make fried rice Fry the onions, carrots, fish paste and roast pork. Salt and pepper, umami seasoning egg leek Soy sauce on the bottom of the pot Fried rice Itadakimasu! Kaisen-don (seafood rice bowl) 1200 yen Tempura set meal 1100 yen Can you get it? Yes, sorry. Thank you. Rice in front. Hey there! Pour the special sesame sauce over the seafood bowl… A bold mouthful! Tempura fried to order Grated daikon Steamed egg custard The firm flesh of the red rockfish is cooked in a sweet and spicy sauce. Braised arakabu 900 yen Fisherman’s hut set meal 1700 yen
(sashimi, simmered fish, tempura or grilled fish) salmon, sea bream, yellowtail, squid sashimi of sea bream Seafood and vegetable tempura (7 kinds) Tempura of Japanese sand lance Recommended set meal that will satisfy you Sushi set meal 1600 yen It’s been a while since I’ve been here, so let’s eat slowly (Staff) How is it after such a long time? It’s delicious, as expected. It’s good. It’s like my mother’s cooking. That’s right. Ordering the squid course The squid, which was swimming in the tank until just before, is filleted. Squid course (from 2 servings) 2500 yen per person That’s the squid from the squid course. After this, the set meal with boiled fish will come, so please wait while eating the squid. tasting soy sauce The simmered fish is ready! Miso soup The simmered fish set meal ordered as part of the squid course After you have finished eating the sashimi,
you can choose free-of-charge from all the sashimi, tempura, and grilled sashimi Drain the water from the squid Flour Making tempura from the squid sashimi that has been eaten Tempura of squid tentacles and fins Crispy, thick-cut squid tempura
This was so delicious… grated daikon with tempura sauce Yes, it’s squid. If you like, you can have some salt with it. (Staff) Do you usually have this on hand? No, only on special occasions. Like when I went fishing and happened to catch some and the fisherman gave it to me. There are all kinds of fish in it Sometimes we put it on the menu If anyone says they want to eat it, I’ll serve it. Let’s stew this. Mirin Sake Soy sauce Sugar It’s huge! Simmered live aracabu (Japanese fluvial sculpin) – about 3000 yen
(price may vary depending on size and season) Sweet and spicy flavor, with a home-style taste
Perfect with rice, a dish that will have you reaching for more The simmered tofu was delicious too… The thick-skinned horse mackerel Scaling Removing the entrails and cleaning it Remove the zeygo Wipe off the water and sprinkle salt and pepper on both sides Sprinkle with flour and fry immediately It looks delicious… Looks delicious! Fried horse mackerel 1000 yen –
(price varies depending on size) Fresh squid sashimi from 1980 yen (price varies depending on size) Fresh as it is, still moving immediately after being filleted
The squid, which has been sliced clean through, is delicious to look at too. Sashimi with soy sauce The crunchy, chewy texture
gives a sweeter taste the more you chew it (Staff) So you’re the second generation, Mr. Nakagawa? Yes, I’m the second generation. My father, the first generation, was a fisherman. I took over after that and am doing it now. Is the landlady your mother? Yes. She does all sorts of things for me. I leave the management of the shop to her. Were there any difficulties
in taking over the shop? I didn’t do the fishing myself, so I think it was difficult to build relationships with the local fishermen the process of making connections with local fishermen was difficult, but I was able to make a lot of introductions thanks to my father’s influence. He was able to connect us in a good way, so It went relatively smoothly. Do you have any recommended dishes? We recommend local fish
and we get a lot of it from the fishermen. We really recommend the spiny squid. like sashimi and tempura made from leftovers I think it’s delicious, so please I originally didn’t like fish and couldn’t eat it, but even I, who don’t like fish, when I eat fresh fish or seasonal fish, I think it’s delicious I’m particular about fish like that. If it’s something I think is delicious, I think that people who like fish will definitely think it’s delicious. I hope to always serve fresh fish. Filming at a later date
Covering the annual squid festival Live sashimi of spear squid at half the usual price
The squid course is normally 2500 yen, but we’re offering it for 1980 yen The squid is… It’s quite big. How big should it be? Yes, the next squid! Yes, it’s squid! I wasn’t supposed to be filmed! Welcome! (Staff) How much squid is there at the squid festival? On weekdays, it’s between 10 and 15 kilos. On weekends, it’s about 20 kilos. How many squid are 20km? About 60 squid on average of 300g. That’s right.
It’s like I’m always filleting squid. Wow, it’s here! (Staff) Why did you come to the fisherman’s hut? A friend of mine is having an squid festival right now, He said it was delicious, so How is the taste? It’s delicious. There’s a lot of food, too. The squid was delicious too. It was a Saturday, so
there were a lot of customers with their families. Bon appétit! (Staff) What kind of gathering is this today? Grand golf It’s a gathering of the elderly. It’s a senior citizens’ club. The senior citizens’ club. Why did you choose this shop? Do you come here often? Yes, I do. It’s the squid festival. So you came for the squid festival. I’ve just come. How is the taste? It’s delicious! Not really… The squid tempura has arrived! It’s delicious! It’s delicious! It’s delicious! There are customers here. It was so delicious! Thank you! Thank you! Two women have arrived. How much is the squid sashimi? 2,000 yen Please! Is that okay? For 2,000 yen Squid shaomai It’s squid. I’ll have a bite of the squid shaomai… The delicious seafood makes me want to drink more… I’ve been here about ten times. (Staff) What kind of gathering is it today? Friends? Yes, they’re my friends. Your Japanese is very good. No, no, no. Not at all. I’d like to know what you think of the taste. How was the squid? It was delicious! It was delicious! How is the taste? It’s delicious! The simmered dish is really delicious! Tempura, grilled or sashimi? Tempura This is tempura I’m making squid tempura I dip the squid tempura in the sauce and take a bite… Oh, no! It’s delicious! A parent and child who are visiting the restaurant for the first time
are impressed by the deliciousness of the squid tempura… When I looked up seafood,
this place looked the most delicious, so we decided to go here That was a great choice. The sashimi was amazing. The second-generation owner of the restaurant
worked hard to serve us some amazing seafood dishes at “Ryoshi-goya”. In the town of Mizumaki, Onga-gun, Fukuoka Prefecture
Udon restaurant on the premises of a pachinko parlor Customers have been coming here for pachinko since long ago Large serving of meat udon Meat udon with goboten There’s quite a lot, isn’t there? If this is a large portion, we’re in trouble. Meat and burdock udon It’s delicious, chewy and I prefer softer udon. Katsudon The specialty is fried chicken The fried chicken here is delicious! Hormone Teppan Set Meal fried rice Fukuoka Prefecture Onga County Mizumaki Town
Pachinko 21 SEIKI On the premises Noodles Wada-ya x Restaurant Shogun
Opening hours 11:00 – 22:00 9:30
Employees arrive for work Table seats, tatami room Kitchen Manager Hoshino (25 years old) arrives at work The previous owner, who passed away in December 2022,
has been resurrected in a new form. The wok that was passed down from the previous owner Preparing for the 11:00 opening The set meals with free extra rice,
udon, fried rice and champon are popular Cooking rice The owner’s original main business was Japanese-style cooking
He used to work at Shogun as a side job Making the soup stock Natural soup stock made from bonito, kelp, beakfish and shiitake mushrooms Recently, I’ve been suffering from tendonitis my arm hurts last month, I was the only employee working all day making fried rice and doing the dishes, so I hurt it. I hurt my arm, so I’m wearing a supporter. “Ajiyoshi Koubou: Making a bed of fermented rice bran”
A local dish from Kitakyushu Tempura flour Coating the thick burdock with flour I fry each one carefully. Until last year, I was working in Tenjin. I was running a shop with a senior colleague from my old workplace. And at that time the master of Shogun, who had been looking after me for a long time, I heard that the master of the Shogun, who had been taking care of me, had passed away. When I heard that, I’d been talking to the owner of 21 SEIKI . If you’re going to be the Shogun, I’m going to be the one to do it.” I was calling out to him. Originally from Osaka I graduated from Tsuji Culinary Institute From there, I joined a Japanese restaurant in Fukuoka as a new graduate. The point is, the master didn’t want me to take over the business either, so He didn’t teach the recipe to anyone. The recipe of the shogun from the master’s era does not exist in this world while remembering the taste I’ve been eating all this time I’m mixing everything. As I thought, customers say
“the taste is a little different”, but I trust my own palate, and I make my dishes based on that. The burdock tempura is fried again before serving. The ingredients for oden are arranged. On holidays, we sometimes sell as many as 120 bowls. Pour in the oden broth. Oden (various types) 120 yen
Special miso, mustard Special miso mustard rice ball Seasoning for soup stock Udon soup stock Boiling udon noodles Counter seats Tables, tatami room Customers waiting outside before the restaurant opens Opening at 11:00 No. 1 popular item: burdock udon (770 yen)
Shogun set meal (3 pieces of fried chicken) 700 yen Pork cutlet bowl 750 yen, fried rice 750 yen Meat burdock 850 yen, satisfying bukkake 950 yen Grilled gyoza 500 yen, thick-cut ham cutlet 350 yen New menu
Deep-fried tofu 400 yen, meat soup 500 yen Customers arrive as soon as the shop opens
Straight to the oden Another customer One portion of fried udon and one rice ball The udon is boiled Making fried udon noodles Lard pork, squid, kikurage mushrooms, fish paste
carrot, onion add cabbage and bean sprouts and fry some more season with seasoning udon Mix in the sauce for fried udon
and fry well leek finish by adding red pickled ginger and dried bonito shavings Yaki-udon (fried udon noodles) 700 yen Yaki-udon (fried udon noodles) and rice ball Meat udon with burdock tempura 760 yen Meat udon 670 yen Meat udon with burdock tempura topping 760 yen
Meat udon 670 yen Thank you for waiting. So you’re having the meat udon with one burdock topping, right? (Staff) Is this a large portion? Regular Regular portion There’s quite a lot, isn’t there? If this was a large portion, it would be a disaster! The seaweed comes on a separate plate, which is a nice touch! miso soup fried vegetables The owner is deftly stirring the pot. The stir-fried vegetables are almost ready. Stir-fried vegetables set meal with miso soup fried vegetables set meal 850 yen Burdock udon 500 yen Making pork cutlet rice bowl This is a single serving of pork cutlet on rice! Pork cutlet on rice 750 yen The number of fried chicken pieces is different. (Customer) The number of pieces is different? The Karaage set meal has 5 pieces, and the Shogun set meal has 3 pieces The Karaage set meal has 5 pieces of fried chicken We’ll fry three pieces of fried chicken for the Shogun set meal. The popular fried chicken is crispy and juicy. The size is big, so even three pieces are filling. Shogun set meal 700 yen
Extra rice free Yes, I’m sorry to have kept you waiting. That’s delicious! 11:28 A man in a suit comes in. Hormone Teppan Set Meal (Shopkeeper) We can make the rice bigger, but Regular size Hormone Fry the carrots, onions, cabbage and bean sprouts. Ichimi (Japanese pepper) sauce for grilled offal Chinese chive egg served on a hot iron plate Hormone Teppan Set Meal 1150 yen Juicy Hormone The rice goes down a treat… Beer sells well from lunchtime A regular customer who’s been coming for 20 years I’ve been coming from the shop in front of here 20 years It’s cheap and tasty People come to drink here in the daytime, all the time. It’s been like that since the time of the Shogun.
At night, it’s like a half-izakaya. We also keep shochu. Since long ago, customers who play pachinko
come here to drink during their breaks, so it’s a slightly unusual kind of shop It’s a different shape, though. The taste is also slightly different. I can’t be the original shogun, but I hope it will prosper like in the old days I was thinking of just quitting and going independent. I think that’s the best thing for the master. He gave it to me while crying. He told me to hang in there. That was the last time we spoke properly. I think it’s better to
do what you want to do independently rather than staying here. I think it would be better to make it in a way that both myself and the master are satisfied with. I’m thinking of leaving and going independent. The popular champon from the days of the Shogunate Champon soup chanpon noodles Chanpon 850 yen Preparing the cutlets We prepare 20 to 30 cutlets at weekends and on days before holidays. Katsudon mini udon set 900 yen Hormon teppan set meal Pour oil. Hormone teppan set meal It’s delicious! Look, it’s… It’s so juicy! Dip it in the egg. It’s so delicious! The large portion of meat udon is popular! Large serving of meat udon 720 yen A regular customer whose workplace is nearby I came today because I wanted to eat meat udon A regular customer wearing work clothes comes in. The fried chicken we’ve been preparing since yesterday is thigh meat Shogun set meal Is that what you always have? I can’t finish the rest. I only eat this. I like it. The fried chicken here is delicious.
You can have some when you’re done. Are you a regular customer? I come here every day. There’s no need to make it at home.
It’s cheap and delicious. I ate a lot and finished it all! There are a lot of regular customers because of the pleasant service. See you tomorrow! I get my prep done in the gaps in my time. The best part is when people say it’s delicious. It’s not just fun, it’s also rewarding. I like fishing. When I was in junior high school, I used to catch fish and bring them home. I started off by filleting fish at home I went to a culinary high school, then a vocational school
and then I worked in a kappo restaurant A customer taking some burdock oden Oden with extra-thick burdock
Another mouthful with mustard Deep-frying prawn tempura Prawn tempura udon noodles 850 yen Katsudon mini udon set 900 yen The burdock in the oden is really delicious! I ate the burdock in the oden last time, too, and
it was really delicious! It had a nice crunch, and the broth soaked in well
and it had a nice burdock aroma. Replenishing the oden Fried rice egg lard pork eggs rice carrot, onion I’m doing my best to cook the wok that was entrusted to me by the previous owner along with the restaurant. Seasoning, fried rice sauce Kamaboko, leek Yakimeshi 750 yen With miso soup You’ll have the fried rice first, then. Fried rice 750 yen
with miso soup The homemade chicken meatballs made in the restaurant are big and chunky
and popular for their sweet and spicy flavoring KASHIWA UDON 610 yen It’s delicious, chewy and I prefer the softer udon. (S) Is the sauce for the fried rice and fried udon noodles homemade? It’s homemade!
All the sauce is homemade. The chanpon soup is also I think I’ve managed to recreate
the way it tasted almost exactly. It was really hard work.
I don’t know how many times I had to re-eat it. I was eating things like chanpon for about a month straight. There were also things I already knew about.
Like fried chicken I knew about the sauce for fried rice, but I didn’t know about the sauce for fried udon noodles
or the soup for champon, so I had to learn from scratch I think this was in there. I was remembering the seasoning I had in the Shogun’s room. I wondered if I’d put this in,
so I kept putting in all sorts of things and kept tasting them. A regular customer comes in He chooses oden Even though they are busy, the atmosphere is cheerful and friendly Meat burdock udon 850 yen Wakame seaweed as a service Gobo-ten
Good flavor with a good bite The soup is slightly sweetened. Beef Sticky udon
The dashi sauce clings to the slightly rough surface of the noodles The complimentary wakame seaweed is a nice touch The “fried chicken” is fried after the order comes in.
The flavor is soaked in from the day before. Tartar sauce Shogun set meal 700 yen Juicy fried chicken
Large portion of rice goes down well miso soup with wakame seaweed yakko Hormone Teppan Set Meal 1150 yen The hot iron plate is making a sizzling noise. Hormone The fried offal and the white rice go really well together… This is a normal portion.
It’s about 250g. Katsudon 750 yen A stewed pork cutlet bowl with a sweet broth We’ve been serving this for a long time, but our fried rice and champon It’s a popular menu item that everyone recognizes, so
please be sure to try it when you visit. The 25-year-old young udon chef
is doing his best to carry on the legacy of the previous generation.

0:00　福岡）とり安食堂
地図　https://maps.app.goo.gl/t6vMEzbxcuHQoQdA7
住所　福岡県北九州市小倉南区曽根新田北2-3-1
URL　https://youtu.be/0AA0CUgmeB4

48:22　福岡）お食事処 金屋食堂
地図　https://maps.app.goo.gl/VU4dk2jNgSkeGaYNA
住所　福岡県朝倉市甘木1044-5
URL　https://youtu.be/owj0VXu-GLs

1:30:25　福岡）おきよ
地図　https://goo.gl/maps/aR9FH3XpXemSpZH1A
住所　福岡県福岡市中央区長浜3-11-3 市場会館1階
URL　https://youtu.be/7Bj3ri4BGi8

2:16:12　福岡）漁師小屋
地図　https://goo.gl/maps/Whocmpb1wAEYBCJRA
住所　福岡県福岡市西区周船寺3-26-12
URL　https://youtu.be/KmLSJsA-wpY

2:51:03　福岡）麺 和田や☓御食事処 将軍
地図　https://maps.app.goo.gl/VeHLDbxWcK2cuKH38
住所　福岡県遠賀郡水巻町吉田西4-15-30
URL　https://youtu.be/0nFAzDxHYi0

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

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