信じられない焼きそばラッシュ！鮮やかな高速注文さばきが炸裂する焼きそば専門店の１日に密着｜Amazing Skill! Teppanyaki Master

0:00　長田本庄軒 三宮センタープラザ店
URL　https://youtu.be/wkUOzB5JAyI
地図　https://goo.gl/maps/AgTh5AsAywtjfUePA
住所　兵庫県神戸市中央区三宮町1-9-1 三宮センタープラザ東館B1F

45:52　一休庵 播州三木店
URL　https://youtu.be/6ark78OGhog
地図　https://goo.gl/maps/P3rBCwnjwLsXKq8r8
住所　兵庫県三木市宿原37-1

1:41:41　花菜 JR芦屋駅前店
※「おでんと肴とお酒の店 花がつお by花菜」にリニューアル
URL　https://youtu.be/fdH0FSubKC8
地図　https://goo.gl/maps/4Tv3e2H2YaCcr7hh6
住所　兵庫県芦屋市船戸町3-5 エルフコート 1F

2:20:31　広東料理 開花
URL　https://youtu.be/ND_oYvvmdLI
地図　https://goo.gl/maps/Fs5XjzuL4DCwsfSL8
住所　京都府京都市右京区太秦西蜂岡町9-99

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

#焼きそば #そば #うどん

※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

Kobe,Japan. “Nagata Honjoken Sannomiya Center Plaza” The restaurant’s specialty, “Bokkake”. Yakisoba noodles made in house The mixture is mixed in a machine for about 10 minutes Large intestine of cow Miso sauce for marinating hormone About 3 bags of cabbage of this quantity are prepared Pork back fat used for yakisoba Preparation of back fat

Noodles are boiled for 6 minutes The store is located on the basement floor of Center Plaza Escalator takes you to the basement level of Center Plaza Open at 11 Kezuriko Tenkasu Pork back fat Bokkake Fluffy Omu-soba Bokkake yakisoba Pork belly Yakisoba(fried egg)set meal. Bokkake yakisoba (fried egg) Bokkake soba-meshi

Modan’yaki , mayonnaise OK. Bokkake Tamago Modern-yaki Cheese I’m from Tokyo I wanted to eat here. I thought I’d have this for lunch Stopped in Kobe. Bokkake Tamago Modern-yaki(heaping pile of green onions) Set meal, with rice (small), please Bokkake yakisoba with extra oil Topng with a pile of green onions, double fried egg

Bokkake yakisoba with extra oil/toppings heaping pile of green onion, double fried egg Hormone Horumon Yakisoba Topping Omelette, Grilled Cheese/Draft Beer Hyogo , Japan. 4 min. walk from Ebisu Stn. Ikkyuan Banshu-Miki branch 8:00 a.m. Preparation of chawanmushi steam the Chawanmushi We have to prepare it in advance. I can’t serve it.

Here we will be preparing our famous “futomaki sushi.” We’re going to prepare it. Sake Fried tofu for “inari sushi Koya-tofu used for futomaki sushi. If you don’t put it in quickly, it changes shape. We’re going to roast the sesame seeds. Add the roasted sesame seeds from earlier

（Shiitake mushrooms, carrots, and burdocks are added. Inari Sushi Ingredients. （When they are served, they are served a lot. I make about 10 packs of this too. Ikkyuan’s specialty Making “futomaki sushi (Staff) How many sushi rolls do you make a day? Roughly about 100 (Staff) By yourself? Yes. Futomaki sushi 620 yen

Inari sushi 400 yen Shrimp backs are removed For tendon sauce extract from shrimp shells. We make shrimp shinjo We make shrimp shinjo sake Put in a limited quantity of gozen “Shrimp shinjyo” Fried in oil White miso Yuzu “Furofuki daikon with yuzu miso”. With a knife, cut stripes into the skin.

Push the skin inward This shape is formed Grated peas potato starch Sesame tofu made with buckwheat noodles It’s called soba pudding (Staff) Is the pudding also made with buckwheat tea? We make it with buckwheat tea and buckwheat flour. This is sesame tofu made with buckwheat tea

This is made with buckwheat noodle tea in the water part. Kukiwakame It’s an ingredient that’s only available this time of year. (Staff) Is this a stalk of wakame seaweed? The one with the fluttering tip… It’s a leaf. The stem part of it. The root of this is the “mekabu” you often see

Vinegared sardines are They have to be insanely fresh. It’s a part of the lunch menu. I’m going to put a sample so you can see what’s in the “Ikkyu Gozen.” This is buckwheat miso Rice with wakame seaweed Homemade buckwheat flour is stone ground in the store Soba buckwheat

Is this buckwheat flour ground in the store? This one is a little stickier. This is buckwheat flour. This is Sarashina flour. (Sarashina flour has a) silkier texture Blending the two types 　(This machine) kneads them together Futomaki sushi roll 620 yen Soba pudding 310 yen Opened at 11:00

Dine at the counter with a view of the Japanese garden. you can enjoy your meal with a view of the Japanese garden. Tempura soba Tenzaru (large)1 please Tenzaru soba Noodles are automatically pushed out of machine Kitsune soba Tendon Shokado bento Miyabi ikkyu gozen Tenzaru 1, Miyabi 1, kake, please Shokado bento miyabi

(Staff) Do you have a menu item that you are often asked to order? I’m tenzaru soba Here is also (same tenzaru soba) (Staff) What is the attraction of Ikkyuan? It’s the only place in Miki. There’s no other place. It’s delicious here. The chairman of Ikkyuan is very strict. He passed away.

(The chairman) has a lot of buildings here and there. I have a lot of buildings here and there I can tell right away that it belongs to the chairman here. If it was a white building. It was built by the chairman of Ikkyuan with zaru soba (buckwheat noodles) Two nabeyaki udon noodles

2 zaru, 1 Miyabi, 2 nabeyaki udon noodles, please. Kakesoba, makizushi set Wild boar meat Nabeyaki udon noodles For your patience. This is Miyabi (Staff) What kind of gathering is it? The gathering is a grand golf (members who play) At the Disaster Prevention Park in Miki City. (play ground golf).

Then we came here to eat soba noodles A group of energetic grandparents This is meat udon 2 bukkake beef noodle with negi soba sushi roll Kakesoba mini-tendon set Kake udon with two tempura shrimps Zaru udon with Mini tendon set. Zaru udon with mini tendon set (Staff) How was the taste? Delicious! Delicious!

I’m so full! Kake soba mini tendon set Changed to mini salmon and salmon roe bowl Mini salmon and salmon roe served on top of a bowl Kakesoba Mini salmon and salmon roe bowl set Kake udon Mini tendon set (Male customer) Delicious! (Female customer) Delicious! Mini shirasu takana-don

Zaru soba (buckwheat noodle) rice ball set Zaru soba Mini shirasu takana-don set Zaru soba, sushi rolls set 2 Kakesoba, sushi roll sets 2 Kake udon, sushi roll set 1. Zaru 2 mini tendon 2 please Curry Soba The five of us have been coming here every week all the time, all the time.

(Staff) What is the menu that you always ask for? Oudon, soba and futomaki sushi Sushi is also delicious! (Staff) Is it this futomaki sushi? Yes. Delicious! （The amount of ingredients (in the sushi rolls) is amazing, isn’t it? Cheap, tasty, and you can stay here for a long time

(Staff) Cheap, tasty and stay here longer Yes, sir. zaru 1 kitsune-udon 1 oyako-don1 mini ten-don1 please! Oyakodon (This is) wild boar meat (It’s) boar meat in the dipping sauce. Tsuke soup with wild boar meat in it (Staff) Do you come here often? First time. (Staff) Do you come to this restaurant every day?

I’m here for lunch. (I always order) Seiro and hot soba Today: zaru soba and kakiage soba My favorite thing is… I like the broth of zaru soba. Not the Kanto style soy sauce broth. It’s a buckwheat noodle soup with dashi broth. It’s pretty tasty. This is zaru soba.

This is the rumored soba sauce Kakiage soba This is delicious! This is delicious I recommend it. Beef and negi soba noodles 1,000 yen Tendon 910 yen Sara-soba 870 yen Hyogo, Japan Hanana Hanana, manager It depends on the time of year. You put raw onions in there.

It’s a blend of mixed knots and mackerel knots. Slightly lighter in summer More kelp in winter Yakiniku Hanana, an affiliated yakiniku restaurant right next door. While using yakiniku meat With wagyu beef We do curry udon, yakiniku udon, etc. Making soup stock for curry udon Open at 11:30 Meat is sold in the store

Two small cooked Hot udon noodles Small udon It’s my first time coming to the restaurant This is alcohol The hottest one Does this go with sake and udon? Delicious. One daily set meal Hot and cold available Cold and cold One set meal cold. Daily set meal Kuroge Wagyu beef cutlet

Cold curry udon noodles and Chilled yakiniku bukkake Hiyashi yakiniku bukkake Hiyashikare-udon I ordered cold yakiniku udon Fried bean curd is delicious Rronkabocya A little more Cooked for a set meal or something like that. Just because there’s about three of them. Might be pumpkin for a while. Toriten bukkake (cold) 1,300 yen

Two set meals, hot and cool Kamaage Yonsyoku namafu yakidengaku Sudachi udon Wagyu niku ankake 1100yen Kitune udon Tounyutantan udon 1200yen *Seasonal udon Ajinonigirisushi(2 pieces) 300 yen Yasaitokoebi Kakiagedon 950 yen Oden (six kinds of oden) 1,500 yen Hirousu Yuzukosyou oroshi beef tendon

Cold udon noodles with tomato and sudachi 1,200 yen *Udon noodles of the season Honwarabi-mochi for two 1,500 yen Kyoto, Japan Randen (Keifuku) Kitano line “Satsueijyo-mae” 1 min. walk Since 1971 , Cantonese Cuisine Kaiho The second-generation owner of Kaiho

Homemade noodles made with a “bamboo treadle” method. Chinese noodles and yakisoba noodles are the specialty. First thing in the morning, we start with making homemade noodles for Chinese noodles and yakisoba. Salt (The noodles) were taught to me by my father (the previous generation). It’s more like a recipe.

There’s 7 kg of flour in it. Less than 3 kg of water 10 kg in total If it’s too hard, add water. If it’s too soft, add powder. It’s just a feeling in my hands. When my predecessor became independent I said I really have to buy it. They don’t have this company anymore.

This machine itself doesn’t have power anymore. I have to step on the dough. I thought this process was tough. I’ve talked to a lot of people who say that it’s the stepping work that makes it so hard to make good soba. that’s why you can make good soba.

But my father (the previous generation) did it until he was 60 years old. He did it until he was 60 years old. I’ve got two years left. I’m going to be 60. I’m thinking I’m going to try for two more years. I’m thinking Noodles are homemade by bamboo treading

Since the time of the owner’s father, he has kept the same method of production. Finished up to this point, they finally pull it off. (Staff) They’re not going to pull it if you don’t stretch it this far? This one won’t go that far. And the guys at the ramen shop.

I think that’s a start. It’s one bamboo. Two together (Staff) With these two? Two together one long bamboo There’s a restaurant where my dad studied. That’s where he learned how to do this. Fuyoen, which is a long-established restaurant I think this way is the best for our food.

I do it because I think it tastes the best. The one with the yellow cap here. It’s called “Kansui.” It’s the stuff you have to put in your chuka soba. If you put this in a lot, you probably don’t have to do this. you probably don’t have to do this

In short, it gives the noodles a firmness. It gives the noodles the smoothness of Chinese noodles. It just smells… a little bit. It smells a little bit like ammonia. I just don’t like that smell. Try to keep the brine as low as possible.

If you want to make it stiff, this is the way to do it. It’s starch. Powdered flour So the dough doesn’t stick. From here, we’re going to divide it into three parts. Tighten the soba a little bit at a time. Cut into the soba on the fourth time (Staff) The process is long

Takes a long time at the beginning (Staff) I’ve been doing it (this way?) since my dad’s time already Since my dad’s time. That’s right. I didn’t get along with my dad. I was an office worker until I was 30. That’s a jeans shop. When I was around 30, I think.

My dad got sick and collapsed. His mother asked me to do some work around the house. And I came into this world with My father was more like a real craftsman. Why do you have to shorten it three or four times like that? I said, why don’t you do it all at once?

He said, “You should watch it. I’ve seen that happen. Tighten each one more time (it’s over) I’m going to split it between fresh noodles and yakisoba noodles. (Staff) Is this also for yakisoba? This is the same thing, but This becomes yakisoba as it is. Same way. A lumpy mass of powder and water.

Finished homemade noodles with a special attention to detail (Staff) What’s the difference between fresh and fried noodles? It’s a little moist.　 I’m going to turn on the fan like this, and then I’m going to turn on the fan. We’re going to dry this out completely, once it’s dry. Once it’s dry Steamed.

I’m going to put it in hot water first. When the order comes in, we grill them. The grilled one is yakisoba. The amount of time and effort that goes into that and stepping on it, it’s still I think it’s got a certain firmness to it. (Staff) This is the second wire?

It broke once. (Staff) The wire? (Staff) Did it break? It just snapped and I flipped over, right here. (Staff) I’ve hit it too hard here, and it’s already peeling off We’re done! That’s the dry yakisoba. This is what it looks like when it’s crispy.

I ran the one I just ran through hot water once And then when the order comes in, I bake it The store is located behind Toei Kyoto Film Studio (Toei Eigamura). Chinese restaurant frequented by actors and actresses. 9:30 a.m. Younger sister arrives for work Chicken bones for soup

Our soup has been made in succession since the opening of the restaurant We’ve been adding and adding and adding since we opened in 1971 (Staff) Uninterrupted for a long time now? incessantly Preparation of yakibuta Soy sauce Overnight shumai ingredients (Staff) Is this homemade too? Handmade. Just water, salt and flour.

(Staff) How many of these do you always make? I don’t have time for this today. That’s 50 pieces. Usually 100 pieces Do double Shumai is steamed After the order comes through, we dip this in the soup. Soup soaks in. Tastes even better Preparing dumplings (Japanese gyoza) (Staff) How many pieces is this now?

That makes 10 servings. Shiitake mushroom broth is used for soup Egg white sweet-and-sour pork preparation potato starch I’m going to use all of these as ingredients for baked rice. Preparing karaage This is our karaage(fried chicken) (Staff) Karaage!? At the stage where it is fully cooked. Go ahead and dip them in soy sauce.

Now let it dry Karaage, as they say in other places, is I had it looked at earlier. Close to tempura. kneaded That’s our Kashiwa Tempura Preparing baked rice 11:00 a.m. Opening of restaurant Wonton Mini fried rice Wantan noodles Kashiwa (chicken) karaage Tenshinhan and ramen set Ebi tama donburi (tenshinhan)

Wan tanmen 2 Both sets sweet-and-sour pork sweet-and-sour pork shumai Mini salad Soup Pickles Kashiwa (chicken), gohan, rice, 2 pieces of shumai mini salad, soup, pickles Mini ebi-tama-don set of rice topped with shrimp and egg The other one is a set of yakisoba and mini ebi tama donburi, please From Oita Prefecture.

Today is for sightseeing Like just hanging out in the city for a bit. I ordered yakisoba and a mini prawn and egg bowl (The husband) ordered wan tanmen noodles and a mini prawn and egg bowl Yakisoba is delicious! The noodles are slightly baked. They are crispy and delicious!

The soup is refreshing and tasty. What is this? Ebi tama-don (shrimp and egg bowl) 2 yakisoba Two yakisoba One Karaage One Karaage One sweet-and-sour pork One sweet and sour pork All individual item? 2 yakisoba noodles, 1 karaage and 1 sweet & sour pork. (Staff) How was your day? It was delicious!

I come here from time to time. (Staff) What are you here for? She likes wan tan noodles　 Maybe he’s fried rice. Everything else is delicious! (Staff) Delicious? Delicious.

After the elementary school graduation ceremony. I asked him what he wanted to eat. I asked him what he wanted to eat and he said, “I want to eat here. That’s why I came here. (The waiter) was so nice (Staff) Are the people in the store friendly? (Staff) What did you ask for today?

Two Chinese noodles and Wantanmen and A set of fried rice Two kashiwa karaage And maybe some gyoza Japanese gyoza Customers who have been coming since the previous generation I love this. Sweet and sour pork But they’re all delicious. jellyfish Vinegared jellyfish I eat pretty much anything. Depends on the day (changes)

(Staff) (How often do you come to the restaurant?) Once a week! Because the store is close by. It’s always a set. Everything tastes good. I’ve been coming here since elementary school already. I’ve been coming here for about 40 years now. Sour pork and little shrimp tempura and with gyoza With yakimeshi Tenshinhan.

You asked for a lot. It’s my first time, isn’t it? I go by this area all the time. I just haven’t had a chance to come here very often. I like this kind ofChinese food. I like to eat well. Thank you for waiting A little late. Thank you very much.

(Ingredients are) chicken and onions Kashiwa (chicken) tama-don (Chinese-style oyakodon) 700 yen Fried rice (fried rice) large portion 800 yen Spicy ramen noodles (with grated garlic) 900 yen High school graduation at 18. I turned 58, so that’s 40 years. second generation Since both of my parents have already passed away.

When I was in high school, I would come home tired from club activities and was told to “make soba” (buckwheat noodles). Even when I was a working man. I was an office worker, and when I came home from work, it was the same kind of thing. They asked me to make soba noodles.

If I’m not careful, I’ll be told in the morning They will say, “Make soba today. When I come home at night I’m going to ask him to make soba. I don’t know how long that machine will last. I don’t know how long it will last.

I’m sure I’ll be out of the job soon enough. I’m going to hang on for a few more years, really. I’m going to step on it and turn the rollers. The dough starts to get nice and clean. When I got to the last side, I’m so happy.

They will eat the finished soba noodles. “It’s delicious. and they say, “Oh, it’s a little different here. I’m still happy about that too.