特大海老天ラッシュ！常連が愛してやまない三代目若大将による満腹手打ちうどん丨Udon Noodles and Tempura in Kyoto

0:00　麺処 美松
URL　https://youtu.be/CntTdP8a0WQ
地図　https://goo.gl/maps/tS5KnH5XnD3h9yJG9
住所　京都府京都市上京区紙屋川町1038-27 サンライズ北野 1F

50:22 ちから餅
URL　https://youtu.be/fpzqj7iLTe4
地図　https://goo.gl/maps/4NXEkxHx9QWP3jLK9
住所　兵庫県神戸市灘区水道筋5丁目3−1

1:23:16 お好み焼 ひかり
URL　https://youtu.be/aqiDwhBNd7U
地図　https://goo.gl/maps/yWUEbNaEzBF3DEMa8
住所　兵庫県神戸市兵庫区東出町3-21-2

2:00:55 がいな製麺所
URL　https://youtu.be/4yhUSPfL0-c
地図　https://goo.gl/maps/VDBiL63y1pifqcby5
住所　兵庫県加西市和泉町25−3

うどんそば 兵庫 京都 Udonsoba Hyogo Kyoto
https://www.youtube.com/channel/UCm9X4pcqEdPlW7lIYzWGEQA

#うどん #鉄板 #食堂

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります

I think it tastes better than anywhere else! Kyoto, Japan Since 1950, Mimatsu Dashi musubi (rice ball) Salt It was in Imabari, Ehime, my grandfather’s store. I went to my grandfather’s place for training. （I opened a restaurant in Kyoto. It has been about four years. I started the store in Kyoto.

（It started with my great-grandfather. Great-grandfather, grandfather, one jump ahead, it’s me. (Staff) What makes Imabari udon different from other udon? Compared to Sanuki udon, it is softer. It’s like a soft but firm (udon). Oden soup stock (Shrimps) I use big ones. People are happy that they’re big, so

It just kept getting bigger and bigger. This is iriko. This is a mixed section. This is mejika, iwashi, saba, urume, and so on. （I’ve always loved udon. I will miss my grandfather’s store. I’ve always vaguely wanted to do something with a restaurant. I thought “udon” would be a good choice.

He was happy that I had taken over (as the third generation). That was good. The owner’s sister She is a reassuring partner to her brother, the shopkeeper Preparing oden (Ehime) Heiten imported from Imabari We order the same heiten from your grandfather’s store Beef sirloin Second soup stock for oden. O-dashi soup stock

Preparation of toriten If everyone is happy that this is big too… Our (toriten) will get bigger and bigger! Burdock tempura deep-fried tofu flat tempura egg Very popular “Imabari Oden Dashi-musubi Mochi tempura powder 11:00 opening Keiran shrimp tempura udon I’m already a classic, this is it! Keiran shrimp tempura udon!

Isn’t Kyoto a culture of ankake? The mellow, tasty chicken eggs, and the with lots of ginger. Shrimp tempura is so big! The shrimp tempura is so big! And they’re freshly fried, and insanely delicious! I think they taste better than anywhere else! (Male customer 1) Meat kitsune udon (Male customer 2) Toriten bukkake udon

(waiter) meat kitsune, toriten bukkake 2 Toriten Beef Kujo leek Meat fox Meat kitsune udon Here it is, the meat fox! Udon noodles with chicken tempura bukkake Here it is, toriten bukkake! You’re here about once every month and a half. It was delicious~ Mochi grated radish + dashi broth (grated radish + soup stock)

Udon noodles with grated radish and deep-fried rice cake (grated radish + broth) *winter season only (Female customer) Look! grated grated radish and deep-fried rice cake udon (Female customer 1) Two toriten bukkake (Female customer 2) Tenzaru udon (Female guest 3) After all, the usual lol (Male customer) Meat udon and toriten

(Waiter) Udon noodles with meat and toriten, please Toriten bukkake, please! Meat udon noodles, toriten (single item) (Sis) Toriten bukkake, “hot” please Tenzaru Thank you for waiting tenzaru Tenzaru (udon) Tori-ten (chicken tempura) Itadakimasu (Female customer 1) Shrimp kitsune udon (Customer 2) Tempura and chilled udon noodles Chicken tempura bukkake hot! Toriten bukkake udon, hot!

At least once a month If it was a lot, I would come twice a week or something. I have a menu item called “Mizore Aged Rice Cake Udon Noodles.” It’s very warming. （It’s like the (winter) hot pot season, with all the tension. I often come here to eat udon. Oden is self-service.

Udon noodles to go potato starch soup stock Bukkake udon and vegetable tempura Tempura udon warm. Bukkake, vegetable tempura, and tempura udon, please! (Sis) Shrimp kitsune Shrimp Kitsune Udon Vegetable and shrimp tempura zaru Udon noodles with grated radish and shrimp topping Meat curry udon

Udon noodles with curry & meat, mini toriten-don (rice topped with chicken tempura) (Male customer) Do you have onigiri? Tempura mori bukkake Tempura assorted, take out please Tenzaru, soup stock, musubi Tenzaru and onigiri rice balls Meat curry udon Vegetable tempura in one Two shrimp tempura 2 colanders, one large

Vegetable tempura, 2 shrimp tempura toppings please 1 udon noodles with grated radish and deep-fried rice cake, 1 udon noodles with keiran shrimp tempura Kitsune udon, please Torotama bukkake udon large please (Sis.) Chiku-tama-bukkake udon large. Here you go, a big bowl of chiku-dama bukkake udon. Kitsune udon Tenmori bukkake 1030 yen

Meat curry udon 950 yen Keiran Shrimp tempura udon 980 yen Dashi musubi 150 yen Oden flat tempura 150 yen, beef tendon 200 yen, thick fried bean curd 130 yen, egg 100 yen Thank you. Nada-ku, Kobe-shi I covered “Chikaramochi” at Suidosuji Shopping Arcade He’s the third-generation owner who runs the restaurant all by himself.

He purchases rice from Saga. Chikaramochi Restaurant is an essential for Kansai’s traditional downtown. There’re 3 groups in Osaka, Kobe and Kyoto. The main branch is located in Rokkaku, Teramachi, Kyoto. This place was turned into a vacant lot now. The founder, Mr. Rikizo Ikeguchi, was from the countryside.

He named the restaurant “Chikaramochi” after “Chikara” in his name. I’m going to add water to the rice that was steamed 15 minutes. I’m going to steam it for 10 more minutes, and it’ll be done. “This is Ohagi dough” The key is to roll it into a ball while the dough is hot.

In summer, it needs to be cold before rolling it up, otherwise it’ll get sticky. My restaurant is specialized in mochi (rice cake) as the restaurant’s name is Chikaramochi. Although we’re part of a union, we have different seasonings and suppliers. I finish making mochi in the morning. The restaurant was established in 1925.

In another 5 or 6 years, it’ll be 100 years since the restaurant opened. I’ll keep on trying. I might retire when we mark the 100th anniversary of the restaurant. I have no successor. “Red bean paste made the day before”

Make Ohagi Ohagi: A food made by steaming a mixture of rice and glutinous rice, then dipping it in red bean paste or bean flour. soybean flour Too much sugar makes the taste blend. So, I make it lightly sweetened. Sugar has a preservative effect. red bean paste

I cool it without using the dryer to not dry it. He’s going to get groceries at the market nearby. Ohagi 100yen This is my restaurant, and this is the one that my father used to run. “You have to take out the kombu before it boils.” skipjack tuna

“Boil here for about five minutes.” “The one I did earlier is Ichibandi, and this is Nibandashi” This left-over bonito flakes are going to be used as feed at the zoo nearby. The owner’s precious friend who opens the shop once a week. Ooban-yaki tofu

The kizami kitsune is used for the deep-fried tofu curry and the meat curry. I took over the restaurant from my grandfather. “Drain the oil like this.” Sometimes there’re no customers until 12:30 pm or even 3pm. I have many customers after Christmas. Preparing is hard.

“Because if you add too many things, the taste will become complicated.” “I don’t want to do that…” “Drain oil” “This is the hardest” The coarse tea that he purchases from Miyakonojyo, Miyazaki. I make the broth a bit stronger as it’s going to be added to hot water later.

I’m going to cool it and freeze it later. Open Chikara mochi menu beef, green onion egg chicken These are ice-cold beers. No fridge was needed. beef green onion “You waited a long time” 3 pieces? “I just got it” Thank you. beef tofu green onion potato starch Your total is 1,000 yen.

I left your receipt there. Thank you Take care. I need to do this all by myself. “We will not be closed at the end of the year, but will be closed for three days starting January 1.” “Open from 4 days ” ” Welcome ” “There is ankake”

“Ordinary bowls only contain tsuyu, but curry bowls with too much tsuyu will have a strong taste.” People in old days used to use this that is made by bamboo. This is rather solid. Am I on camera? Tsuyu ” thank you ” “It’s 600 yen.” welcome “Kayaku soba, right?” fried tofu

“It’s a large serving of meat curry.” green onion starch Most of the customers cleaned up their plates. fried tofu fish cake, chicken green onion Deep fried tofu curry udon (An egg as a topping) Nabeyaki udon topped with rice cakes Mochi Ohagi / 1pc for １００yen Kinako (Roasted soybean flour)

Anko (Mashed sweet bean paste) Japan, Kobe. Higashidecho 3-chome, retaining old-fashioned atmosphere Since 1946, Okonomiyaki Hikari Veteran part-timer who has supported Hikari for many years. Hikari’s third-generation proprietress. Beef sinew (I’ve been working for) 14-15 years now. (My second mother) passed away last year. Just when (Corona’s) in an emergency. At myocardial infarction.

The things I do every day (work), I have to do. I mean, I’m not saying I’m out of shape, but I’m kind of pes (He died at) 81 years old. My grandmother (the first landlady) did it all the time, so The way the sauces are combined and all that.

I did it exactly the way my grandmother did it. (She) had been doing it since I was in first grade. (She) has been there ever since I was in the first grade. A part-timer who has been running the restaurant with the first and second proprietresses for a long time

(I’ve been working here for) about 50 years next year. Octopus （I used to have a market over there. (Before the Great Hanshin-Awaji Earthquake) there were close to 100 stores After the earthquake, (stores were disappearing) quickly. Because the market collapsed after the earthquake. The shopping district still bears the scars of the earthquake

(Only three stores remain in the shopping arcade) Hormone shop, Hikari and Rokujo Shoten Nakahata Shoten, one of the three remaining stores in the shopping arcade, a hormone shop Fresh hormone dishes are available here! In business for 55 years. I’ve been in the store since I was 25. (Currently) my age is 80

Serious and steady (I’ve been) (Wife) This is one. This is the (cow) heart skewer. This is the (cow) liver skewer. Another of the three remaining stores in the shopping district is Nakajo Shoten Old-fashioned candy store Children will be disappointed if (the candy store) disappears.

I think they’ll go to convenience stores and do their shopping. （I’m also looking out for the children in the community. where you can’t do that in a convenience store. While covering It’s like we’re doing business. Matsuo Inari Shrine is right next to Hikari. Japan’s oldest Billiken-sama is enshrined here.

(In the old days) out of the hundreds in this market. （Hikari and Horumon-ya are both on the grounds of the shrine, so they’re both on the grounds of the shrine. And we’re still there, too. And the fact that the hormone shop is still there, too… （I think it has power.

I’m not sure if it’s a neighborhood thing or not… We’ve all been there since we were little. They’re all the people who raised me. I rely on them a great deal. 10:30 opening Hikari’s specialty “Norimaki” – okonomiyaki wrapped in nori Norimaki(pork ball) Beef sirloin Fresh meat from local butcher

This again, putting in the flavor, because it takes a lot of time. A shopping district with strong ties to the community Modern yaki (suji) Sake Soy sauce sugar Local egg store Glue rolls and (Large shellfish soba) Shellfish soba (Oogai) Shellfish Yes! Shells are ready! The shellfish soba (buckwheat noodle) is ready! Oogai soba

Medium beer, please. With kirin Champion, egg Tonpei Champon noodles with sinew. Nori maki(pork ball) Soba is fast, so here you go Tonpei agari desu desu I come here at least once a month (My favorite dish is) leeks. It’s so tender and so delicious.

They put soy sauce on it, and they bring it to you. And it’s delicious too! I’m the last sime. Two oudon, soba and pork roast? (landlady) What should we do with bonito or aonori? (Female customer) I don’t want aonori (Proprietress) Bonito? (Female customer) Put some dried bonito on it. (Proprietress) Red ginger?

(Female guest) You can have it, too. I’m going to go octopus balls Yes, it’s champon noodles Champon-yaki (Ingredients:) pork, squid, octopus and scallops. Even though shrimp is not written on the (menu) It’s in there! The first time I ate it. I was happy to see the shrimp in there.

Do you want to put mud sauce on it? (Female customer) Yes, I’ll put it on Negi-yaki (grilled onion) Sauteed seafood and vegetables Hikari was started by a grandmother. Right after the war Because your father went to war and didn’t come back. I started this place (Hikari) for my 3 kids to eat.

And the origin of Hikari His grandfather’s name was Teruo. I want my grandfather to come home (from the war). (The landlady) is always in good spirits She’s a cheerful person. She feeds me well! (Male customer 1) Sushiyaki with egg (Male customer 1) Meat ball, sushiyaki ball, egg nori (Male customer 2) and suji soba Tako soba omelette Pork soba (Male customer 1) (I always order) norimaki and

(Male customer 1) Champon noodles, highly recommended. (Male guest 1) “Okonomiyaki” and “nori”. (Male guest 1) The texture changes. (Male guest 2) It changes. (Male guest 2) It is soft. (Male guest 1) Does it have a seaweed flavor? (Male guest 1) It’s pretty good, isn’t it? (Male guest 2) Very tasty!

I’ll do an omelette. （How long have you been coming here? （About 15 years. (I always order) the omelette I’m having right now. And shiso yaki I had shiso added to something like usuyaki We’re coming to this area on a business trip. I said, “Let’s go to a good restaurant nearby.

The nori rolls were so good! This is coming, this is the place I’d like to come back. I hope they keep that atmosphere and do their best. This is tenkasu. Tonpeiyaki 550 yen Tamago nori maki 650 yen What the grandmother told me Grandmother in her 20s, raising her children. I did the store.

After the war, when things were scarce. Because of the proximity of the sea There are wholesalers and so on He said they were getting glue. At first, they put (nori) on top of your favorite I was eating it. I started to roll it up

(The glue rolls were) rolled up and served at first The customer used to cut it with a lever. I started to cut it. I used to be like that now. I couldn’t say “norimaki, norimaki I’m getting it a lot these days I can use chopsticks or pick it up with my hands

Only the nori rolls are something Instead of bringing it home with okonomiyaki I think it tastes better wrapped in nori Maybe it’s just me, but (First) at my grandmother’s house A guest from when I was a lodger. Customer from 70 years ago (from) Tako-soba, topped with suji, 900 yen Shiso

Ika-negi yaki 700 yen Shiso yaki 550 yen Hyogo, Japan Nestled in the middle of rice paddies Gaina Noodle Factory The owner trained at “Ikegami Noodle Factory ” in Kagawa. The store’s trademark is a giant objet d’art of her mentor, “Rumi Grandma. A huge objet d’art is the trademark of the store.

First thing in the morning, to show the goodness of udon The owner’s daily routine is to distribute on YouTube A popular udon shop in Kagawa Ikegami Seimenjo. Rumi Grandma, the famous proprietress of Ikegami Seimenjo. A famous female udon chef in Kagawa who has produced many apprentices.

As Rumi Grandma’s first apprentice Grandma Rumi’s first apprentice Grandma Rumi passed away on March 10. My grandma taught me a lot. How to make an udon shop that makes you happy. He taught me a lot What kind of udon? Delicious and fun

It’s the kind of udon that makes you smile and feel happy. Gaina Noodle Factory, manager. 8:30 a.m. Staff members arrive for work one after another Preparation of Toriten Toriten. (Staff) How much chicken do you prepare? About 12 kg (to be prepared)

On Saturdays and Sundays, we get orders for about 250 pieces. Gaina Noodle Factory’s special “Toriten” (chicken tempura) The dough is kneaded twice today. Roughly 150 servings Roughly that much on a weekday On weekends, roughly 300 meals (are served) Flour is a blend. I have a blend of two types.

I let it age for about an hour and a half to two hours. We take it out and do the stepping (of the dough) Preparing kayaku rice great burdock Chicken Tororo （Kombu (kelp), iriko (dried bonito), katsuobushi (dried bonito flakes) Add katsuobushi (dried bonito flakes) later Udon karinto making This will be “udon karinto.”

Sprinkled with millet sugar It’s quite a specialty. light brown sugar These sell out in the morning. They’re incredibly popular. Freshly made “udon karinto” and coffee. Today’s B set is Bukkake Udon noodles with boiled egg and grated yam Ooebi tempura, kayaku rice small Very popular! Tempura powder Sinewy meat Konnyaku This is “kake-dashi.”

This is the slightly thicker “bukkake dashi Kayaku gohan What is the secret of udon’s deliciousness?” I asked Rumi grandma. The secret of udon’s deliciousness. The atmosphere of making and eating udon is fun. And that’s one of the things that Rumi grandmother taught me. And that’s what you want to pass on to people.

We have an “udon training experience.” I’ve been there about 160 times now! I’ve had about 2,000 to 3,000 people become my disciples. I wish those people could see it, and I’m hoping that it will be something that they will remember again I hope to be remembered again.

I’m hoping that we can reach those people, too. Dashi soy sauce for udon noodles Preparation of tea to be served at the restaurant Farmers who produce food in Gaina It’s our neighbor. Freshly milled rice always delivered. We get freshly harvested Wakegi Freshly picked. This Jinenjyo is also made for us to put.

Jinennjyo from a local farm. Come again if you like! Delivered by a farmer “Jinenjyo.” (Staff) Is this the manager’s farm? Yes. I’m going to call it the “J Farm” or something. The man who just brought me rice is my mentor. He’s teaching me.

(In the store) if they don’t have green onions or something… “I’m going to J-Farm.” Everyone was chopping the green onions. They’re serving freshly picked green onions. (Staff) What is the best thing about Kasai City? I would say that Kasai City is calm. The town itself seems to be laid back. （I like that.)

The morning meeting that takes place every morning. The three principles upheld at Gaina All right, let’s go for it! Please! At the end of the last day of training, at the end of the business day. Rumi grandma taught me how to make udon noodles. When I do udon shop in my hometown

I want you to be a model for the character of Gaina Noodle Factory and made this one. I wrote this when I decided to open a store when this place didn’t exist. Three months after that Gaina Noodle Factory opened three months after that. I was given the word during my training

I cherish these words and I’m trying to keep up with the difficulties. I will make udon noodles. When my grandma makes udon noodles She’s mumbling. “It better be good, it better be good, it better be good.” That’s what he’s saying. Passing on our thoughts to udon “We’re going to make our customers smile.”

She said, “I’m trying to put smiles on people’s faces.” They make such lovely dumplings! I was always banging pom-poms. “It’s going to taste so good!” At this point, the dough should be even. (steps on it) Stretching while pressing It’s called the “Sukashi-uchi.”

At the end of my training My grandmother taught me how to do this. “When you get good at udon I’ll be able to make udon noodles this wide. While turning the rolling pin and slamming it down Stretching the dough evenly Dumplings are now so big

Not too much weight dust each strand with powder It’s like combing the hair of a loved one This process is called but it’s called Flour is applied to each udon noodle “The feel, the texture, the strength.” It’s hard to get that out of them. （Putting udon noodles in a well-boiled pot.

Udon noodles are placed in hot water while unraveling People can stick to each other, but udon noodles should not stick together And let the udon swim And let the noodles wobble and swim and then let them boil It all started with a bowl of kamatama udon And then there’s all this now.

I’ve done a lot of things I couldn’t do a lot of things. Now we have more things on the menu. I can do more things. I learned while doing it. See the udon with your eyes. I can smell it. And it comes out the best.

“I’m almost there, 30 seconds to go,” he says. “When the surface becomes fluffy. It’s time to make the kamatama.” After 10 years together, (udon’s voice) I could hear it. What happens if you keep doing this for 50 years? I’m talking about What will I see next? What will I hear? He’s talking to me. That’s what I’m looking forward to. (To find out if the udon) has a good core

Scooping up udon in the best condition into a bowl And I was so impressed with the taste of this udon I wanted to spread this out from my hometown. I decided to become an udon shop. I decided that this will make people smile

Boiled in placed directly into a bowl is called “kama-age”. The color of the noodles, the feel of the chopsticks, and the texture of the noodles. Here it is now. “Here it comes!” Crack half an egg Pour it over the udon And add heat to the surface moderately

And put green onion on top This is where it all began. “The story of the Gaina udon shop Kama-tama. It started with one cup of kamadama This is for you! Here you go~ Dashi soy sauce Topped with tenkasu and ginger KAMATAMA udon noodles 520 yen Opening at 10:30 Thank you for waiting

You are waiting for number 25 on the number slip Large kamatama udon Bukkake udon noodles. There is ginger and tenkasu at the entrance. Please top it up. (Staff) Do you come to the restaurant often? Maybe twice a week. Three times a week if it’s a lot. This is delicious! Really. Gesoten/kakiage

Toriten oroshi kamatama with onsen tamago Kama-age in a large bowl Kama-age udon noodles I like udon itself. Kama-age or bukkake udon I like simple udon. （I like udon noodles with kamaage (fried noodles). (This is) kamatama udon Gaina-chan udon Gaina mori Shrimp tempura Tororo

B set Udon noodles with boiled egg and yam bukkake, shrimp tempura, kayaku rice Kitsune udon Tororo oroshi bukkake Set A (daily special) (Staff) What did you order? (Male customer 1) I’ll have the gaina’s set meal (Male customer 2) I’m Gaina’s meat udon (Male customer 3) Kake udon extra large （Three balls of udon.

This is a “gaina set meal. Perfect with egg over rice! Everyone from children to adults will love it! Rice topped with an egg Kake udon noodles (extra large) （I’m going to try it for the first time. (Staff) Does it look like it will be easy to eat? (Male customer 3) It’s delicious!

Gaina’s meat udon Gaina no niku udon, Toriten, Gaina TKG Gaina mori (It takes) two and a half hours each way to get to this restaurant. I don’t have any errands nearby. I said, “I want to eat.” Twin children eating udon noodles Udon noodles with moonlight

Gaina set menus are served with Comes with coffee Bacon Bacon tempura Butter kamatama Sauce udon noodle with soy sauce One cold one from set A and One hot one from set B Country udon (I’m from) Shikoku, aren’t I? I like udon with firm texture. (Staff) Is it like a taste of Kagawa?

The udon noodles. (It’s a taste of Kagawa.) 3 balls of soy sauce udon noodles .and chikuwa-ten During peak lunch time There is a long queue at the cash register In search of Gaina’s udon Many customers visit the shop. (Staff) How long did it take you to come?

Less than 30 minutes, I think. (Staff) What were you asked to do? (Female customer 1) Kama-tama udon. (Female guest 2) I also have kamatama udon A set. (Tororo kamatama, chikuwa tempura, kayaku, rice, small) This restaurant also serves delicious kayaku rice Recommended! Chikuwa is freshly fried and hot. Be careful! (Female customer 1) Yum!

(Female customer 3) The kayaku rice, too! The taste is so tender! It’s great to have such an authentic taste in such a rural area. Gaina Noodle Factory is also making efforts to train female udon craftsmen. I learned how to make udon noodles from all of my seniors.

(It took me) about a year and a half or two years to master it. It took me a long time. Bokkake Beef bokkake 860 yen Kayaku gohan (medium) 250 yen Toriten oroshi kamatama with hot spring egg 800 yen Two or three rounds of this soy sauce

Please take a seat like 1, 2, 3 Butter kamatama 780 yen Rice with egg 310 yen Gaina mori In Gai na, for children up to 2 years old Udon noodles cut short and easy to eat Served at your service Again, for the children who love udon.

I’m hoping that there will be a lot of them. To children from a young age. So that they can become familiar with udon I am allowed to serve. Grandma Rumi was in training. She came to stay. She said, “This is where you should run your udon shop.”

As we were doing udon, a lot of people came. The audience said, “It’s amazing that you did it here. It just so happened that this (garage) was here. I was able to open an udon shop. I thought I hated my hometown. I’ve loved it since I started my udon shop.

It’s amazing to be able to eat udon in such a good atmosphere. I thought, “Wow, what a great atmosphere. Soil, rice paddies, fields, neighbors. My mentor, Rumi’s grandma She was called “Gai na grandma.” “Gaina” is a dialect word from Kagawa Prefecture. “Tight, awesome, outrageous.” That’s what it means.

That’s the word that we got. We named it “Gaina Noodle Factory.” (Staff) (How old were you when you started the restaurant)? Twenty-three years old. (Staff) Twenty-three years old! If you’re around 20 and you’re watching TV… They were doing this thing called “the restaurant with a line out the door.

And I was looking at what it was. It was an udon shop. I thought, “I can do that. I thought, “I can do this. And then two years later, when I was about 22 years old I went to Kagawa Prefecture. （I ate (udon) and it was the most delicious

Then I decided that this was the only place to go. It was Ikegami Noodle Factory. (Grandma Rumi) no family background, no talent, no money You, she says, should do udon shop. That made me so happy. I found something I could do.

I’m not going to lose. I had decided that I was going to be a happy udon shop. That’s what we’ve been working for. I’ve gotten through it, but I love those things so much. The things I did my best to do at that time That I could keep going if I didn’t lose.

I feel like it made me grow up. So I’m pretty much enjoying whatever I’m doing now. I really feel happy more and more often. I really treasure those things in my life.