４０秒の超速提供→１日３００杯！朝７時半に開店する静岡駅ホームのひっそり佇む立ち食い駅そば店丨愛知静岡のうどんそば屋３選

４０秒の超速提供→１日３００杯！朝７時半に開店する静岡駅ホームのひっそり佇む立ち食い駅そば店丨愛知静岡のうどんそば屋３選

The beloved “station soba” at JR Shizuoka Station With its three key features of “affordable, quick, and delicious,”
supporting customers’ stomachs and wallets Kakiage soba The broth, flavored with bonito and soy sauce in the Kanto style,
so delicious you’ll want to drink it all up. Served in just 40 seconds! Established approximately 60 years ago!
A close look at the standing-style soba noodle shop on the platform at Shizuoka Station Shizuoka City, Aoi Ward, Kurogane-cho, Shizuoka Prefecture
JR Tokaido Line “Shizuoka Station” A shop located on the local line platform
“Fujimi Soba” There is also a shop on the down platform. Established in 1966
This is a noodle shop operated by Tokai-ken, famous for its ekiben (station boxed lunches). Business hours
7:30 AM to 1:30 PM Kake Soba 370 yen
Tanuki Soba 440 yen Kake udon 370 yen
Kakiage udon 500 yen Toppings
Fried Tofu Balls 80 yen, Fried Tofu 80 yen All rice is domestically grown 11 One male
Purchased tanuki soba Places the meal ticket in the designated spot and places the order Boil the noodles for about 15 seconds
Drain the noodles thoroughly Katsuobushi (bonito flakes), katsuobushi extract,
and dashi made from sardine flakes Tempura crumbs, green onions Served in less than a minute Sipping freshly made soba! Savoring the broth and finishing every last bite After the customers have left
Immediately clean up and wipe down Staff) (working)
How long will it take? It’s been a long time. I’ve been in this department for a long time
I’m not the only one I’m retiring. to this department I’ve been working here for over 20 years, but I’ve been here 15 or 16 years, I guess Staff: What time of day is usually the busiest? Morning and noon. It’ll be done by 1:30 here. It’ll probably get busy a little before 1:30. Orders are placed using meal tickets. One man
purchases a meal ticket with tempura soba and inari Inari sushi Waiting for soba noodles… Boil the noodles for about 20 seconds. Drain well. Tempura Pouring the broth　 Green onion 45-second quick service! Kakiage soba 500 yen Amazing one-coin price! The soft soba noodles blend well with the rich broth
and the delicious flavor makes it easy to slurp down… Top with the condiments on the table Dip the tempura in the sauce The sauce is soaked in
The tempura is also delicious A customer who loves standing-style soba
Enjoying soba with a rich broth Also enjoying tempura with extra broth Continue eating the soba noodles… Take a bite of inari sushi The original Kanto-style sauce
so delicious you’ll want to drink it all up… One male customer arrives Maximum daily visitors: 160 people arriving and 125 people departing
Approximately 20–30 people use the facility during morning and afternoon peak hours Yes, please wait a moment. I’ll handle everything on my own. Refilling disposable chopsticks A man in a suit
Orders tempura udon noodles Cooking udon noodles Drain after about 20 seconds Top with the tempura
Pour the broth Kakiage udon Slurping the chewy udon noodles… The rich broth
savoring every bite One male
Orders tanuki udon Topped with plenty of tempura flakes
Tanuki udon The udon noodles soaked in the broth are irresistible… Drink it all up and finish it off! Here you go.
Here you go. While taking orders
keeping a close eye on the customers Statues of Takachiyo and Imagawa Yoshimoto One man
Orders tempura udon While feeling the cold wind at the station platform
Sipping warm udon noodles holding the bowl in my hands and eating… Enjoying the broth to the last drop, he leaves the restaurant. 11:52 Amidst the bustling crowd on the platform
A man in a suit stops by He orders kitsune soba
inari sushi fried tofu Kitsune soba Table condiments Lift the soba high… Suck it all in one go Inari sushi too Enjoying soba and inari sushi alternately Finished it all neatly!
Quickly filling my stomach Replenishing energy
and heading off to the afternoon’s work… Here you go, please wait a moment. Always wipe the counter
and wash the dishes immediately. A man in a suit
comes to the front of the store and looks troubled… He buys a meal ticket and enters the store! Here you go, please wait a moment. A standing-style soba noodle shop that serves food at lightning speed
Many customers use it during layovers One male customer arrives Adds condiments from the table Slurping the soba noodles in one go Finishes in less than three minutes
Finishing the soba noodles Ordering meat udon noodles Top with warmed meat Meat udon 600 yen The rich flavor of beef melting into the broth is exquisite! The tenderly boiled udon noodles
has a gentle, delicious flavor. Thank you for the meal! Eating while listening to the sound of the train
Standing-style soba noodles had a unique flavor. The taste hasn’t changed since I was a kid Then, well…
anyway, it’s quick That’s right The station is bustling with people coming and going.
A standing-style soba noodle shop Fluffy chikuwa soba Tempura soba Dote donburi Famous “Inari Sushi” Ponpoko Char Siu Men A must-visit spot for fans from all over the country and local customers alike
We take an in-depth look at ‘Toyohashi Station Soba & Udon Tsuboya’! Toyohashi City, Aichi Prefecture
Toyohashi Station Inside the station
South Exit Corridor Established in 1889
Toyohashi Station Soba and Udon Tsuboya Since the opening of Toyohashi Station
Operating within the station premises 5:43
Employees arrive at work 6:00
Close-up begins Preparing the ticket machine Products are delivered from headquarters. Dashi The ingredients for the broth are
bonito and mackerel flakes Mikawa-produced mirin
seasoned with soy sauce and sugar Bento Selling boxed lunches since the opening of Toyohashi Station Green onions Green onions and chopped fried tofu Organizing the delivered ingredients Tempura chicken tempura Inari sushi The rich, sweet “Tsuboya Inari Sushi”
a specialty of Toyohashi Station. Dote-ni The dote-ni that was chilled
and simmer in a pot The flavor has soaked in well
and the color has darkened. Tonkatsu Cut the pork cutlet in advance so it can be served quickly. Fry onions and pork for curry. Add the curry heated in a double boiler to the pot. The curry with an extra touch is complete Another delivery from headquarters arrives. Staff: There’s quite a lot to carry, isn’t there?
Employee: Yes, there is. Before the customers come in.
We should put everything that can be put away in its place. Rice Dashi Chopped fried tofu 6:47
Commuter rush hour with many people coming and going Soba, udon, kishimen Smoothly prepare the plating
preparation Clean the store Check hygiene inspection work Business hours
7:00 AM to 10:00 PM (Open year-round) Entrance from the south exit of the station Entry is also possible from inside the ticket gates of the local train line.
Entry is possible There is a ticket vending machine near the entrance. Inari (2 pieces) noodle set 560 yen
Mini miso katsu donburi noodle set 630 yen Mountain-style udon noodles 540 yen
Mini Dote Donburi 250 yen Udon, Soba, Kishimen 400 yen
Large portion +180 yen You can purchase takeout
169 Inari sushi (one box) 650 yen Three-color Inari (one box) 720 yen Sukeroku Sushi (one box) 650 yen Table condiments
Chili pepper, soy sauce, sauce, pepper Opens at 7:00 Ordered tempura soba with extra noodles From inside the ticket gate and inside the station
Ordering soba One with egg topping Pour the broth Green onion Chopped fried tofu and fish cake Tempura That’ll be a large serving of tempura soba, right? Tempura soba with egg, please. Thank you Slurping noodles heartily Finishing every last drop of broth! Return the empty dishes to the return counter. Thank you Thank you for the meal Thank you Quickly finish my meal
and head to the morning train station. Ordering fluffy chikuwa kishimen Boil the kishimen noodles Drain well Chikuwa Pour the broth Green onions, fried tofu, fish cake It’s going to be chikuwa kishimen, isn’t it? Thank you Carrying the bowl to the table Eating breakfast before going to work After finishing eating
Hurry to the train Order soba Cook the noodles after receiving the order Drain the noodles thoroughly Pour the broth Quickly plate the dish It’s soba, isn’t it?
Thank you Enjoy the rich and deep flavor of the broth. Enjoy every last bite of the soba noodles Thank you for the meal Thank you A moment of respite on a busy morning
Heading to work Ordering a mini miso katsu donburi soba set Miso katsu donburi Making mini miso katsu donburi. Tonkatsu Miso sauce Pour the miso sauce over the stewed meat. Top with green onions
Miso katsu donburi is complete Miso katsu donburi Thank you Soba noodles with a rich broth
slurping them up with gusto The miso katsu donburi is also finished in no time! Thank you for the meal Thank you Get the energy you need to start your day
Charge up properly Employee: Welcome!
Customer) Please. Ordering tempura soba and inari sushi Customer ordering tempura soba Purchasing a meal ticket Two tempura fritters Kakiage tempura Tempura soba Thank you The tempura is well-seasoned with dashi,
the soba noodles eaten together are delicious. Order tempura soba and inari sushi Take the meal ticket
and take it to the counter It’s Inari-san. Making tempura soba Drain the noodles thoroughly
into a bowl Green onions Fried tofu, fish cake Fried seafood cake Tempura soba complete Tempura soba + inari sushi 630 yen The broth, rich with the aroma of dashi,
whet the appetite The slightly thick, chewy soba noodles
pair perfectly with the rich broth! The tempura, soaked in broth,
with a moist texture and rich flavor that spreads throughout the mouth Slurping the noodles with vigor
savoring the deep umami of the broth Carefully made by hand every day
handmade in-house Made with locally sourced soy sauce from Mikawa and white sugar
sweetly flavored aburaage The sweet and savory fried tofu paired with the refreshing vinegar rice
are absolutely delicious! Ordered the mini miso katsu donburi udon set Miso katsu donburi set for the customer
Your udon will be served first. Here’s your miso katsu donburi. Tempura udon for the customer. This is for the soba with chicken tempura. Thank you Chikuwa udon, right?
Thank you Welcome! Ordering kishimen noodles Kishimen, right?
Thank you The noodles are wide and chewy. Slurping noodles coated in broth
The umami flavor of the broth spreads throughout the mouth Sprinkle with grated yam Pour the broth Fried tofu, green onions, fish cake That’s soba, isn’t it?
Thank you Quickly arrange the ingredients This is for the customer who ordered the mountain-style soba noodles. Thank you The smooth grated yam
enhances the texture of the soba and makes it delicious Ordering curry rice Fukujinzuke Pour plenty of curry sauce Thank you Curry rice, right? It’s slightly sweet but has a strong
spice flavor spreads throughout the mouth Making Ponpoko Chashu Men A long-time favorite in the local Higashi Mikawa and Hamamatsu areas
“Ponpoko Ramen” At Tsuboya near Toyohashi Station,
you can enjoy “Ponpoko Ramen” made with fresh noodles. Add the noodles to the soy sauce-based soup. Top with green onions, fish cake, seaweed, and char siu. Char siu noodles. Ordering tempura udon noodles. Boil the udon noodles Drain the noodles thoroughly Pour the broth Green onions, fried tofu, fish cake,
and tempura on top This is tempura udon, isn’t it?
Thank you The chewy texture of the udon noodles
fills your mouth. Ordering udon and inari sushi Udon, right? Inari sushi Ordered two inari sushi sets with udon noodles Udon, right?
Thank you This is for the tempura soba customer. Thank you Ordering udon Udon, right?
Thank you 8:59 Purchasing noodles A large amount of noodles are replenished It’s kishimen noodles.
Thank you I’ll have tempura udon. That’ll be tempura udon. Thank you Customer) I ordered udon, but I’ll have soba instead.
Employee: Soba, huh? Mini dote donburi. Mountain-style Dashi Green onions, chopped fried tofu, fish cake Chicken tempura as a topping Soba with mountain vegetables and chicken tempura, please. The rich broth perfectly complements
juicy chicken tempura Do you often use Tsuboya? This is my first time, isn’t it? I came by train and saw it. It looks delicious. I’m from Kyushu. Maybe the broth is a little different? Thank you Thank you for the meal Thank you Enjoying the soba and recharging my energy
Head toward home with a large suit in hand Boil the kishimen noodles Pour the hot kishimen noodles
Drop an egg Pour broth over the top Green onions, chopped fried tofu, fish cake Serve the tempura It’s tempura kishimen with egg, right? Thank you Slurping the chewy noodles Enjoying the rich broth What kind of noodles would you like? Kishimen noodles. Kishimen, right?
Thank you Ordering the mini miso katsu donburi udon set. Shortly after placing the order
The mini miso katsu donburi and udon are ready Thank you Even during busy times,
it’s nice that you can eat it casually. The cutlet topped with rich miso sauce
goes perfectly with rice! Ordered tempura kishimen and mini miso cutlet rice bowl Pour the broth
Quickly plate the dish Tempura udon, right?
Thank you Miso katsu donburi. Ordering tempura kishimen Customer for tempura kishimen noodles. Soba, right? Thank you Ordering udon noodles Employee: Udon, right?
Customer: Yes. Thank you From two order counters
soba and tempura udon Soba, right?
Thank you You’re the customer who ordered tempura udon, right?
Thank you I’d like a large tempura soba. The large portion is two servings of soba noodles Pour plenty of broth Quickly arrange the ingredients A large serving of tempura soba, please. Thank you The tempura, soaked in the broth,
The broth has soaked in and it’s delicious Ordering udon noodles Here’s your udon. Welcome Ordering soba Soba, right? It’s a dote donburi. Tsuboya’s dote-ni is
beef offal simmered in miso. The stew is generously served over rice.
371 Top with green onions to finish. It’s a dote donburi. Thank you Ordering tempura soba with extra noodles Hot soba without scallions It’s soba, isn’t it? It’s inari sushi. This is a customer who ordered tempura soba with extra noodles. Table condiments are
placed near the counter. Soba, right?
Thank you 11:17 It’s udon, isn’t it?
Thank you It’s soba, isn’t it?
Thank you The fried tofu has absorbed the broth well
and the soba noodles are delicious. Ordering kishimen noodles Kishimen, right? Thank you Welcome Here’s your katsu curry. Fukujinzuke Cutlet Pour curry It’s katsu curry. It’s soba noodles.
Thank you Beer. Nearby I’ll have the soba first. 11:24 Welcome Soba, right?
Thank you You’re the customer who ordered tempura udon, right? Ordering inari set udon. Udon, right? Thank you Tempura kishimen noodles, large portion That’ll be a large serving of tempura kishimen, right? Mini dote donburi set, please. It’s kishimen noodles, right? It’s a dote donburi. Tempura soba, right? Thank you This is for the tempura kishimen customer. Take the kishimen noodles and bring them to the table.
I’ll have that. Slurping the chewy kishimen noodles
The chewy texture mixed with the broth is delicious! You’re the customer who ordered the chikuwa soba, aren’t you?
Thank you Making Ponpoko ramen. The soup is soy sauce-based. Lard Pouring hot water Fresh noodles Green onions, seaweed, fish cake, bamboo shoots,
char siu Ponpoko Ramen It’s ramen. A light yet rich soup Sipping the noodles brings back a familiar taste
spreads throughout the mouth It’s a mini dote donburi. Enjoy the rich, deep flavor of the broth in the udon noodles
sweet and spicy miso dote donburi, enjoyed alternately. Drink the broth to the last drop and finish it all! Returned the dishes to the return counter Thank you Thank you for the meal. I’ve charged up my energy
and head to work. Tempura soba for a customer. Tempura kishimen, please.
Thank you You’re the customer who ordered chikuwa soba, right? Tempura soba with egg, right? Tempura kishimen with egg, right? The egg-coated kishimen and tempura
enjoy the smooth, mellow flavor. Make mountain-style soba noodles Here is your mountain-style soba noodles. That’ll be soba with mountain vegetables.
Thank you The sticky texture of the grated yam blends perfectly with the soba noodles
creating a perfect texture. Do you often come to Tsuboya-ya? I take the train. The taste hasn’t changed since old times. And then, well…
anyway, it’s quick That’s right It’s kishimen noodles, isn’t it? Thank you Ordered mini char siu rice bowl and noodle set Employee: Udon or soba?
Customer) Soba Char siu rice bowl. For the char siu rice bowl set.
Your soba will be ready first. Here’s your char siu rice bowl. This is udon with grated yam. Inari sushi, right? Thank you This is mountain-style kishimen noodles. Thank you This is for the udon customer. Customer for tempura udon. The smooth texture of the udon noodles
the umami of the broth are perfectly matched. Welcome! That’ll be your udon. Thank you 11:57 What kind of noodles would you like? Soba noodles. Miso katsu donburi. Miso sauce Miso-flavored stew
simmered in miso Bright green scallions Miso katsu donburi Chikuwa soba for the customer. Customer for tempura soba. What kind of noodles would you like with your char siu rice bowl set? Udon, please. Inari set with extra-large kishimen noodles, please. Char siu rice bowl. This is the char siu rice bowl set with udon noodles. This is for the customer who ordered the kishimen noodles. Customer for the Inari set. It’s Inari-san. You’re the customer who ordered the chikuwa soba, right? What kind of noodles would you like?
Soba! Soba noodles. It’s a dote donburi. Inari set with soba noodles, please. Inari set with kishimen noodles
mini kushikatsu. Kishimen noodles Inari sushi and mini kushikatsu Simmering dote-ni The longer it simmers, the more flavor and richness it gains
Hatcho miso It’s soba noodles, isn’t it? This is for the Inari set. Udon noodles. You’re the customer for tempura kishimen, right? That’ll be the udon with mountain vegetables. Employee: What kind of noodles would you like?
Customer) Kishimen noodles, please. Kishimen, right? Ordered the mini dote donburi soba set The flavor-infused dote stew
and plenty of dote-ni Top with green onions
Mini stew bowl complete Miso katsu donburi Put the cutlet on top. Pour two types of miso sauce over the cutlet Top with green onions Miso katsu donburi 12:17 It’s udon, isn’t it? It’s a dote donburi. This is char siu noodles. Ramen char siu noodles, please.
Please wait about 3 minutes. Making ramen soup Ramen soup Drain the noodles well Add the noodles to the soup Quickly arrange the ingredients This is char siu noodles. You’re the customer who ordered chikuwa kishimen, right? Thank you Ordering tempura kishimen Tempura kishimen, right?
Thank you Inari kishimen, right? Thank you The customer for the chicken tempura soba. Kishimen noodles, please. It’s udon, isn’t it? Thank you Mini curry Thank you Employee) Can I put the yamakake on?
Customer) Yes It’s a dote-don. Pile on the dote Top with yamakake Add green onions It’s a dote donburi. The well-seasoned dote-ni
goes well with rice. The rich flavor is truly satisfying! Return the empty bowl to the return counter. It’s kishimen noodles. It’s crunchy, isn’t it? Thank you You’re the customer for the Inari set udon, right? Curry rice. Large serving of udon noodles.
With chicken tempura. Thank you Ticket machine) Issuing tickets now. Ordering the Mini Dote Donburi Noodle Set Please What kind of noodles would you like? Kishimen noodles. Boil the noodles Pour the broth Quickly arrange the green onions, chopped fried tofu, and fish cake
Quickly arrange on a plate Kishimen noodles It’s a dote donburi. Thank you Mini Dote Donburi Noodle Set 630 yen Simple yet
generously topped with ingredients The chewy noodles
pair perfectly with the rich broth When you slurp the noodles, the flat noodles
and the broth clings to them, making them delicious. The rich flavor of the broth spreads throughout the mouth
and the warmth permeates the entire body. The vibrant green of the scallions adds a fresh accent to the donburi. The sweet and savory aroma of miso stimulates the appetite The hearty portion is incredibly satisfying! The aromatic broth beckons you to stop by on a whim.
‘Toyohashi Station Soba & Udon Tsuboya’ Nagoya City, Aichi Prefecture
Nichikawa Seimen 2:54
Start preparation Preparing for opening at 6:00 AM
Preparation work is underway His older brother, Tetsuro Sato (35) His older brother, Tetsuro Sato (35 years old)
A large pot for boiling noodles Preparing the broth The dashi stock is prepared the day before after closing.
574 Measure the broth and transfer it to the stockpot. Heats the broth Seasoning for the broth Mirin Add mirin to the broth Make two servings of the same thing
One cold and one hot Check the taste of the hot broth. Make the broth for chilling Do the same for the chilled version
Add the broth while measuring Add the sauce for pouring and mirin. Check the flavor of the broth. Is Mr. Sato the representative?
Is he your older brother or younger brother? He’s my younger brother. Did both of them work at a udon restaurant? No, we didn’t work at a udon noodle shop. My relatives or something restaurants and such, where they use a lot of and stuff like that. My brother contacted me “Let’s open a udon restaurant.” “Sounds fun, let’s do it!” Staff: So you two started it together?
Manager: That’s right. Hidaka kelp Bonito, sardine, mackerel It makes a pretty good broth. I’m a little concerned about the aroma, so I’m a little concerned about it, so… So I added some bonito flakes
to make it smoother. This is for one day. It uses about 5 kilometers in total, so That’s quite a lot. We close at 9 PM,
and then we have to clean up, so We start making the broth around 11 PM. From there,
I have to go to work at 3 a.m., Is the store open 24 hours a day? That’s pretty much it. You’re standing pretty well… but that’s about it. Staff: Does your younger brother work at the store at night?
Manager) No, I’m the one who works at night. Staff: Really?
Store Manager) Yes, that’s right. Basically, this broth was created or conceived by
my brother and I. I explored various things I wanted to make a broth that my younger brother would think was delicious.
because I wanted to make a broth Something we really made together as brothers. Do you work from 3 PM to 11 PM every day?
Do you work from 3 PM to 11 PM? Yes Isn’t it time to go to bed? At first, I really…
I couldn’t tell if I was asleep or awake, but… I’ve gotten used to it recently. How many hours do you sleep? Take a bath. Get ready for tomorrow
…which really makes me feel like two or three hours It was tough at first, but Even when I have days off,
I still worry about the store. I wonder if everything’s okay… How many hours will I have to work? Even with breaks,
because we’re doing prep work and stuff. 19 and a half hours or 20 hours Carefully check the flavor of the broth To make the sauce for the buckwheat noodles
Empty the stockpot Make the sauce for the bukkake Cold sauce for the dish Warm sauce The sauce is ready To simmer the broth pot
Prepare a larger pot By maintaining the optimal temperature through double boiling
the quality of the broth is maintained. How many customers do you usually have
how many customers come in a day? The most we’ve ever had 260 or so
That’s about it, I guess. Is it mostly in the morning? Weekends?
It’s really busy in the morning. On weekdays, it’s in the morning before people go to work. At times like that
they come by every now and then. Yeah, there are a lot of them when there are a lot. The sauce for the bukkake
are warmed in a hot water bath. Secret special spicy sauce Special spicy flavor We will place one on each table Some were tempura,
or served over udon noodles, For cooling the noodles
to cool the noodles Does it feel like it’s surrounded by ice? Yes, it is.
The floor is also covered in ice. Adjusting the noodle machine Is the noodle making also done in the store? Yes, it is. Maintenance complete. I had some coffee. Changing into work clothes When was the company founded? This July. It’s still about three months away. But you have quite a few fans, right? like pudding and chocolate, “You must be tired,” Without eating udon noodles
and just brought snacks? “I’m busy, so I’ll come back later!” or something like that. They’ll bring some fruit too. It’s been a big help. Are there already regulars?
around here? There are tons of regulars. Morning, noon, and night
Some people come here too, lol There are really all kinds of people here. Monday and Tuesday From morning until 2:00 p.m. They keep saying, “Do it at night on Mondays too,”
but No way, I’d die! lol It’s taking too long.
we need to rest when we can. Wrap a towel around your head Tighten the apron and get ready 5:02 Udon noodle making Frying fried foods Measure the oil temperature accurately Croquette Chicken and perilla cheese Flour Make tempura batter Add ice water and stir Eggplant tempura Sprinkle with flour Coat with tempura batter and fry Fry it. Among vegetables, eggplant is the most popular. They’re also big, aren’t they? Everyone’s in the udon noodles. We put vegetables and stuff in it. They absorb the broth, so
it makes it easier to eat, right? Cut the enoki mushrooms. Coating with flour
Coat with tempura batter Fry the enoki mushrooms Arrange the fried tempura on a plate Squid and white fish Squid tempura White fish tempura Onion Pumpkin Remove seeds Remove the stem Make the batter for the chikuwa tempura Add green nori and cold water and mix Salmon rice ball Plum rice ball Kelp Carefully wrap each rice ball one by one Arrange the finished rice balls Cooking rice Ginger Suda Ice Sliced
Yuzu and lemon Set the cold water Parking lot
Three cars in front of the store Paid parking available nearby (no affiliation) 4 tables
20 seats at long tables Starting in November, Monday business hours have changed. Monday: 6:00 AM to 2:00 PM, 5:00 PM to 9:00 PM Kake Udon (Regular) 350 yen, Bukake (Regular) 350 yen Kama-tama udon (regular) 420 yen, Mentaiko kama-tama udon (regular) 500 yen Kitsune udon (regular) 470 yen, Ume shiso oroshi (regular) 470 yen Toppings
Raw egg 70 yen, Fox 120 yen Between placing your order and paying
Customers select toppings on their own Chikuwa 150 yen, chicken shiso cheese 190 yen Eggplant 110 yen, pumpkin 110 yen Rice ball 120 yen, rice 120 yen Self-service counter next to the register
Green onions, tempura flakes, ginger Condiments next to the register
Soy sauce, dashi soy sauce, salt Table condiments
Special spicy sauce, sauce Special spicy sauce Single flavor Raise the banner 6:00 opening At the same time as opening
Two men enter the store Do you have grated daikon radish? I just found out yesterday,
Did you know there are toppings? While waiting for the cold udon noodles to be ready,
I picked out some tempura toppings. Drain the measured noodles thoroughly Pour the cold broth over the noodles and serve. Pick up the udon at the pickup counter
Proceed to the register The green onions, tempura flakes, and ginger next to the register
free toppings The texture is amazing!
Delicious Bite into the tempura coated in broth
Savoring the rich flavor spreading throughout the mouth That’s amazing! The thin noodles are smooth and easy to eat.
The gentle broth soaks into your body Do you two come here often? Customer) We came yesterday too. My house is pretty close. Nakamura Ward is still There are a lot of udon restaurants there. Most of them have thick sauce. It’s lightly flavored and not very common in Nagoya. I go there a lot. I’m just doing it on my own
I’m just doing it on my own. There were more families than I expected. Good morning (sunrise) w Please do it again!
Thank you very much! A man enters the store Thank you for waiting Kake udon Finished eating in just 3 minutes after entering the store! Returned the dishes
said goodbye to the staff and left the store A salaryman enters the store Large bowl of udon noodles Available in hot or cold. I’ll have the warm one. Kake-dai Measuring a large portion of noodles Warming noodles that have been cooled with cold water Drain the noodles thoroughly Pour the hot broth over the noodles Thank you for waiting A man entered the restaurant
Ordered a large kake udon Rinses the noodles in ice water Measure the amount of noodles Boil the noodles Drain the cooked noodles Pour warm broth Thank you for waiting
Customer waiting at table 5 It’s hot
Please be careful Thank you Please take your time. The aroma of broth wafts through the restaurant
I ate with my colleagues. The fragrant aroma of the broth whets my appetite
slurping up udon noodles with gusto Finishing the early morning bowl
Charging up for the day ahead Even during business hours, he finds time to make noodles Boil the noodles in plenty of hot water Rinse the noodles under running water to remove the starch Chill the noodles in ice water Sipping the warm broth
the gentle broth slowly permeates the body Add the special spicy seasoning The slight spiciness
Pairs perfectly with udon noodles and tempura! Drink every last drop of broth and finish it all! Regular and large
I want to put a lot on, but I put too many
it’s getting too repetitive “I’ll just skip tomorrow,”
so that it doesn’t become like that. Let me study Gram. So I set up Gram
and posted it. Not too rich
just the right amount to eat. We’ve set it up that way. Frying chicken 6:35 Except for the broth, I try to avoid adding any extra moisture.
should be avoided as much as possible. Come first was “draining the hot water.” The rest is just shouting loudly. That’s all I taught you. Is dashi still your top priority right now? Your focus?
Yeah, it’s the broth. My brother, who is the representative of our company, and I
came up with it together. something you can drink down to the last drop I want to make udon noodles. Not too thin Not too thick With a rich flavor But I want to drink all the broth too. I made it with that kind of feeling. For those who have come today About 90% of them come almost every day. My brother and I talked about it What we like is is that we can eat without stress My jaw doesn’t get tired either. It’s firm, though. thin noodles that are easy to eat Aiming for noodles Now that it’s done, The thickness of the noodles How many millimeters? I really studied it for months. How much is enough? How should I do it? What ratio of water should I mix it with? Let’s discuss it and share our opinions. and have various people try it “Then let’s go with this!”
and so on. Enjoy the simple taste of noodles and broth
The gentle broth is a welcome treat in the early morning Return the dishes after finishing your meal Pull the chair you were sitting on under the table and leave the store Customer: Thank you for the meal!
Staff: Thank you very much! Do you come here often? You come here often, don’t you? I like grated ume. I sometimes feel like eating it in the morning.
I come by in the morning sometimes. The people there are pretty nice, too. We talked a lot, so From there, well,
he started coming around. The lemon water over there It has lemon and sudachi in it. The sudachi was also given to us by a customer. They gave it to me and said, “Feel free to use it.” There are quite a few vegetables too. I get some, so… Staff: Everyone is so kind.
Store manager) Everyone is really kind. “Keep up the good work!” A male office worker enters the store. Orders kake udon Sprinkle a little chili pepper Enjoy the mild flavor of the broth
Enjoy the subtle kick of the seasoning Thank you Please do so again!
Take care Welcome
Good morning Kama-tama (regular) Regular Bukkake, warm Regular-sized warm bukkake will be served. Regular-sized bukkake Noodles chilled in ice water
and finish cooking in the boiling pot Drain the freshly boiled noodles Top the hot noodles with a raw egg yolk Kama-tama For pouring over
Pour warm broth Employee) Regular bukkake.
Customer) Thank you Take your time. Carefully serve the fluffy, perfectly cooked rice. Soy sauce broth 8:09 Staff: Regular hot udon noodles, please.
Manager) Sure, thank you. Manager) Regular kake udon.
Employee: Alright! With raw egg topping Raw egg?
Thank you Manager) Egg topping?
Employee) Sure thing! Pour the hot broth over the raw egg
Pour hot broth over the raw egg Regular-sized kake udon
It’s warm. Topped with eggplant tempura Pick up the udon at the pickup counter and proceed to the register Added green onions and tempura flakes
as toppings Kake udon with raw egg topping and eggplant tempura for 530 yen Mild broth and firm noodles
A simple yet deeply satisfying bowl With just the right amount of elasticity and chewiness
the light texture is addictive The creamy yolk spreads throughout the broth
making the texture even smoother. The eggs clinging to the noodles create a perfect richness
and a luxurious flavor spreads throughout the mouth. The crispy eggplant tempura
soaked in broth The moist batter, richly infused with dashi flavor,
enhances the creamy sweetness of the eggplant Special spiciness A slight spiciness
makes a nice accent The spicy kick that spreads through the broth
enhances the flavor of the udon noodles The broth has a mellow flavor
A smooth, rich broth 10:44 Kake udon Freshly boiled noodles
top with egg yolk and mentaiko Mentaiko Kama-tama Udon Sorry for the wait Please use the soy sauce on the side.
Please use it. Two bowls of kake udon Thank you Manager) Two sets of kake-nami!
Employee: Sure thing! Here you go! Sorry for the wait
Please take your time. This is my first time trying it. The rich umami of the broth spreads throughout
and a subtle sweetness gently permeates the palate. It’s delicious. It’s smooth and goes down easily.
The noodles have a good bite and are easy to eat. Delicious
Really Please do it again
Take care! Thank you A man enters the restaurant
He orders meat udon. Prepares meat udon noodles Stir-fry beef brisket Employee: Meat udon, please.
Manager) Sure. Season the meat. The sound of beef sizzling and the aroma of roasting meat
fill the kitchen Beef stir-fried in a special sauce
served on a plate Thank you for waiting Meat udon The rich broth flavor clings to the noodles
The noodles have a chewy texture The broth is infused with the rich flavor of meat fat Noodles coated in aromatic broth
with an exceptional mouthfeel Beef seasoned with a robust flavor
Pairs perfectly with the mild broth How often do you come here? Almost every day. What’s your favorite part of Hiyori Seimen?
any particular part? The broth! Lately, it’s all about meat! Meat udon at other places
I can’t imagine this meat… I was surprised when I first tried it. Going to a bad yakiniku restaurant
or eating gyudon at a bad restaurant The meat udon here is definitely better! Returned the empty dishes after finishing the meal Cleaned up the chairs and left the store The meat udon here is the best! What kind of sauce was on it?
what kind of sauce was it? It’s a sauce for meat (udon noodles)
a sauce that’s mixed together. I’m doing it at a reasonable price
so we’re doing it at a lower price. Hida beef, Miyazaki beef, and Mikawa beef, right? When you can buy it cheaply
you buy them, right? When I can buy Hida cheaply
I buy Hida. When I can buy Miyazaki cheaply,
I buy Miyazaki. That’s the approach. It’s quite popular, isn’t it? I’ve been eating kake udon all the time,
try meat udon. “What’s this!?”
This is super delicious!” Then, I only ordered meat udon noodles
or something like that. That’s nice. Refilling fried food during business hours Ordering udon noodles Large cold kake udon Manager) Large kake!
Employee: Sure thing! Customer: Can I have some rice? One more rice, please. Cold noodles with extra toppings.
Sorry for the wait Raw egg Pour the broth for the “bukkake” Put the croquette into the udon noodles Enjoy the croquette broken up in the broth
Finished in no time His younger brother, Sano Hirotaka (33) While managing a separate business as the company representative
helping out during busy periods 11:25 Refill green onions for seasoning Two women enter the store Please take the tray and plate
and Tempura and rice balls are available. There is a pickup counter in the back
where we will hand you your udon noodles. Please proceed to the back.
you will find the register. Customer: Should I just proceed to checkout?
Manager) Yes, that’s correct. What’s the difference between “kake udon” and “bukkake”?
different? Kake udon lets you enjoy the aroma of the broth. Then, kake udon! Manager) Both are hot, is that okay?
Customer) Yes. Thank you Kitsune-nami, Kake-nami Kitsune udon
Excuse me, I’ll have the hot one. Kitsune udon Sorry for keeping you waiting. Hot udon noodles, right? The staff’s subtle consideration
The customer service that allows customers to enjoy their meal with peace of mind is appreciated. Visiting with family Ordered two bowls of meat udon and kake udon The meat udon is ready. For the wife who is soothing the baby
The husband carries the meat udon noodles We are taking your order for udon here.
We are taking your order Large kake udon Large mentaiko kamatama udon noodles
Since it’s warm, Sorry for the wait
Large serving Mentaiko Kamagama Large. Please use the soy sauce with dashi next to the register.
Please use the soy sauce with dashi next to the register. Staff: Do you come here often?
Customer) This is my first time here. Delicious! The noodles are perfectly combined with dashi soy sauce and mentaiko.
The rich umami flavor spreads throughout your mouth The tempura soaked in udon is also delicious! Family time enjoying udon noodles
The flavor of the udon is truly exceptional A man enters the restaurant Orders a regular bowl of udon noodles White fish tempura and salmon onigiri
Selected as toppings Here you go
Regular udon noodles It’s hot, so
Please be careful. Take the initiative in customer service Thank you for waiting
Please take your time. Good morning
We’re sorry for the wait Hot buckwheat noodles with toppings
Enjoy the rich broth clinging to the noodles as they slide down your throat Two men enter the restaurant
Order meat udon Slurping noodles vigorously
Enjoying the aroma of the broth and the flavor of the meat Do you come here often? Yeah, I do.
I come here every now and then. I like the mild flavor of the broth. The staff
are so friendly. 12:07 In search of udon
The line extends all the way outside Large meat udon noodles, hot
with egg topping, right? Large kama-tama. Manager) Number 4, large meat with egg topping!
Employee: Got it! Customer waiting at table 4
Your order is ready! Meat udon with raw egg Hot broth
It’s hot, so be careful. I’ll bring the eggplant right away.
I’m sorry This is really tough.
It’s going to be gone in no time! Frying tempura The sound of slurping udon noodles mingles with the aroma of dashi broth
The sound of slurping udon noodles spreads comfortably throughout the store What did you order today? Today, I’ll have mentaiko kamagama and
croquette and rice, right? Do you have any recommended menu items? The meat is delicious. What’s so great about Hiyori Seimen?
anything in particular? It’s fast and cheap! The udon is delicious.
That’s the best part. Three customers
Order for meat udon Owner: Do you have any fried chikuwa?
Employee: We have chikuwa right now. We’re making it now. Meat udon noodles Ordering meat udon noodles Enjoy delicious and affordable
Using domestically sourced Wagyu beef with a focus on quality Soy sauce added A special sauce made for meat udon
Seasoned with a special sauce Finish the udon noodles
Finish the udon noodles Yes, please Arrange the meat and it’s done. Green onions and ginger are
free toppings Meat udon 680 yen The aroma of the broth infused with the rich flavor of beef
that whets your appetite The chewy noodles
are perfectly coated with meat juices and broth are tender and moist
finished beef Richly aromatic broth and
the smooth texture of the special noodles Sweet and spicy stir-fried beef
A hearty, satisfying flavor! The subtle kick of the seasoning
enhances the flavor of the udon noodles The broth infused with meat juices
creates an addictive flavor The sweetness of the meat and the flavor of the broth
gently spread throughout your mouth You started from scratch, didn’t you? Is it a restaurant?
From scratch? No one in my family
in the family quite a few people
ask, “What’s udon?” “Is it Sanuki udon?”
I get asked that a lot. We came up with it together as brothers.
“Brothers Udon,” we decided. So we decided to spread the word. This is the birthplace of “Brothers Udon.” So let’s spread it all over the country!
That’s what we’re thinking. Our homemade “Brothers Udon” is packed with our passion.
A bowl you’ll want to come back for every day!

0:00　静岡）富士見そば 上り店
地図　https://maps.app.goo.gl/NMa1bVJ7xHeDMSJD9
住所　静岡県静岡市葵区黒金町５０ 静岡駅 在来線 1・2番線ホーム
URL　https://youtu.be/5mhp7nSztKU

9:20　豊橋）豊橋駅 そば・うどん 壺屋
地図　https://maps.app.goo.gl/uZLDRRUFpqUfhH9b9
住所　愛知県豊橋市花田町西宿
URL　https://youtu.be/_3_Kl1Il1sk

52:40　名古屋）日和製麺
地図　https://maps.app.goo.gl/1JY8FRrmo9zLvcY29
住所　愛知県名古屋市中村区上ノ宮町１丁目７ 三鈴シティ
URL　https://youtu.be/A1lydTsPtCI

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

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