カツ丼！天ぷら！驚異的な人気を誇る関西のうどん蕎麦屋４選丨Japanese Street Food

0:00　出石そば　いづも
URL　 https://youtu.be/ZlD6n4XljWE
地図　https://goo.gl/maps/BS5RzuuEUm7UEMLA8
住所　兵庫県神戸市長田区大橋町5-3-1

49:42　おうどん くるみ家
URL　 https://youtu.be/RCgVdSBY-to
地図　https://goo.gl/maps/22XAYJTwZUCDQQ8y9
住所　兵庫県神戸市須磨区前池町2-8-13

1:34:25　駒家
URL　 https://youtu.be/9yKEX4eTL2w
地図　https://goo.gl/maps/WjrEz9h5p8Qya1Mg6
住所　兵庫県神戸市長田区長楽町3-2-5

2:09:19　さぬきうどん 川久 麦笑
URL　 https://youtu.be/MvuEq74SD98
地図　https://goo.gl/maps/h8kHEz4rRo2JfCw5A
住所　兵庫県三木市大塚2-356-1

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

#そば #うどん #天ぷら

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Kobe, Japan Since 1986, Izumo Preparation starts at 6 am. About 5 times… We go through this process about 5 times. Do you really make 20 kgs of noodles? Yes, on Sundays. Soup for the soba Since 1955, my parents (from Tajima) left the countryside and started a diner in Nagata.

They wanted to open a soba restaurant, so they went to learn at Izushi. And they started a Sarasoba restaurant. After graduating university, he learnt from his father and became an owner in 1986, at the time he got married. It’s already been 37 years. (The owner will be 60.) All-you-can-eat leaderboard

We add your name if you eat more than 30 plates of soba. There’re 4,5 times the amount of challengers. The highest record is 70 plates. Fried conger eels from a well known shop. They make the tempura after your order. Tempura Sarasoba Pork Cutlet Bowl Prawn Cutlet Curry Udon Kobe, Japan Kurumiya 5:10 am

The owner trained at “Moriya” in Kagawa. I mixed in some salt water. This machine measures the concentration of salt. It’s called a baume. I check the formula (of flour) and the water content. Rishiri kelp soaked in water from the previous day. Dried small fish from Ibuki Island.

Round herring and two kinds of mackerel. I went to Takamatsu, Kagawa when I was 32. I was there for about 5 years. First, I graduated university and started working as an office worker. I also worked at a smoking workshop. I was interested in the food industry. I wanted to become a professional.

This was my last chance. I couldn’t turn back. So I opened an udon restaurant. Yeah. The BGM and antique furnishings in the store are the owner’s preference. Do you want to craft the dishes you use to serve udon? Yes, I want to try that too.

One of the Sanuki Udon restaurants I went to when I was a student, moved me. I quit my job. I lived in my car, and visited 40 to 50 udon restaurants. “Moriya”, the place I trained, put a lot of effort into education. Many students came from different prefectures.

So I lived in the dormitory for about half a year. Then my wife quit her job too. We started living together in Kagawa. My daughter’s name is Kurumi. She was born in Kagawa. I have a lot of thoughts. I thought “Kurumiya” would be a good name. The broth is slightly rich.

Compared to the usual BK udon broth, our broth is more Kansai-style and has a light taste. Udon dough that has been matured since yesterday. When you knead it, it comes back to life. It get’s bright. The owner’s father. They reuse the soup residue after the second round as fertilizer for the fields.

Soup residue can also be used to make pickles or steamed rice. We purchase carefully selected seasonal vegetables directly from the farmers. Beetroot Burdock Cauliflower for tempura Freshly picked corn Sometimes we add sweet vinegar ginger. In winter, I add ingredients such as lotus root. A lot of seasonal vegetables is used. Good morning.

I’m called the Apple Prince. I’m an apple expert, and I love apples. I work with apples. I’m from Kagawa. They serve Sanuki Udon, so by collaborating with the apples I love, we came up with the cold apple udon. (seasonal menu) It’s a collaboration. I had a simmered vegetable set meal for breakfast.

The owner’s mother is in charge of the flowers on the table. I don’t really know about flowers, but I arrange them in my own way. Sometimes I think the flowers went well. Sometimes I don’t think it’s good enough. It depends. 10:30, customers start to put their names on the waiting list. Olive oil

Collaboration menu, “Cold Apple Udon” I grow my own apples. I also handle apples from farmers all over Japan. I use the seasonal apples, for the Apple Prince’s apple pie. To make it easy to eat, the pie is in the shape of a stick. Today’s apples are not my own apples.

Today’s apples are the Royal Gala from New Zealand. I make sure to bring apples that are in season. These are made without coloring or additives. Meat BK Udon (Cold) Gomoku Inari-zushi with Parsley Curry Udon Chicken Tempura Mixed Vegetable Tempura Welcome! Yamagata pork Thank you. Nagata-ku, Kobe-shi Established in 1978 “Komaie” Sea kelp

It’s wild-caught prawn from the sea, called the sea tiger. I’m the second-generation owner. He’s the third-generation owner. noodle making machine Bonito take the lye I cool the sink itself to save time rather than putting noodles in ice water for a while. Shrimp soup egg fried dough Miso Soup and Curry Yamagata pork

Tonkatsu preparation Handmade Udon Soba Komaya “open for business” Soba, Udon / Bowls, Teishoku Lunch time Komaie teishoku / Haikara soba or udon with 2 pieces of rice balls or egg topped rice We got an order of a bowl of nabeyaki udon and a bowl of kitsune udon. Welcome Shiitake mushrooms garden eel

Green onion tofu, fish cake soup “Letter of thanks” Tonkatsu Tsuyu green onion “Two tempura udon, one large And two rice balls” egg water Shiso Thank you “Soba and rice balls” Welcome Shrimp Tempura Tsuyu, green onion Kuju green onion from Kyoto green onion egg water katsudon Nabeyaki Udon grated radish, green onion Tempura

Thank you. “It’s a large udon set.” soup katsudon Tenkasu ‘Saeng Soba Komaya’ “Tempura soba and tempura rice bowl set.” Welcome Thank you Welcome! katsudon rice balls Deep fried tofu Thank you Thank you! curry soup hot spring egg Thank you~ Welcome “Tempura zaru, conger eel, and oyakodon and kake soba” conger eel egg water

Green onion green onion ‘Tempura Komaya’ Thank you Welcome! Onions Green onions egg water egg water Oyakodon Soba Grated yams egg yolk Prawn tempura soba Pork cutlet bowl set with soba Hyogo,Japan Town where the first class river “Minou River” flows through

In this town known as a blacksmith town in the old days This store is located in this town, which is also known as a blacksmith town. 4 min walk from Ebisu Sta. of Kobe Electric Railway Since 2016, Sanuki Udon Kawakyu Mugiwara　　　　 5:00 a.m. A day at Mugiwara begins.

Mugiwara owner Kenjirou Kawai, 42 As well as handmade udon Famous for “makizushi” (rolled sushi) Preparation of morning roll sushi Vinegared rice My father used to be a sushi chef. I worked there too. And now my brother took over. My brother is not a sushi chef now. I run a Japanese restaurant.

Udon dough making Udon noodle making in a narrow and secluded workshop When I started the store, my friend, the carpenter kid… The carpenter came up with the idea because the place is so small. So this is how it came to be. (Director) Is it easy to do? (Mr. Kawai) No~ lol

This is why it’s too small. make up a story (e.g. about something that comes out of left field) Mixed broth made from kelp, Japanese anchovy, mackerel, and katakuchi sardine Knead the risen dough again. My brother has a great sense of Japanese food I don’t think I can work with him.

I don’t think we can be in the same ring. I decided to do a completely different job than my brother. That’s where I first encountered udon noodle making. (Gaina Noodle Factory, which I covered before (photo taken 3/16/2023)) I became independent after 3 years of training at “Gaina Noodle Factory”. Going back and forth between noodle factory and kitchen Morning preparation is a rush Udon noodles are dexterously pounded in the cramped noodle-making room. He was not as good a cook as his brother. So now we’ve gone our separate ways. Mr. Kawai makes udon today, too.

KANPYO” used for MAKIZUSHI (sushi rolls) is now cooked! Sugar Seasoning of KANPYO Salt seasoning of dried gourd mirin (sweet sake) Seasoning of KANPYO soy sauce Seasoning of KANPYO KANPYO completed dried bonito shavings Combine several kinds of soup stock. Bukkake dashi Kake dashi Dashi soup stock is cooled down 7:30 a.m. Sushi preparation

I get it from the Akashi market. Anago (conger eel) from Akashi market Stretch it by beating it with a knife. Shape to fit the box mold. This is minced shiitake mushrooms. Minced shiitake mushrooms Anago box sushi Layer minced shiitake mushrooms between layers of sushi rice. press together with a wooden box

Anago box sushi This is “kanpyo” and “shiitake” mushroom Ingredients for makizushi. Kampyo (dried gourd), shiitake mushroom, egg Ingredients for Maki Zushi Maki Zushi (with Anago) KANPYO egg Shiitake mushroom garden eel Trefoil makizushi. Anakomaki Wasabi Cucumber Analog

Tsume” is a sweet and spicy sauce made by simmering conger eel and other fish in broth to which soy sauce, sugar, and mirin are added. black sesame (seeds) Takuan (Japanese radish) used for shinko maki Shinko maki. Shinkomaki is a laver roll with pickles as ingredients Shinko maki.

Shinkomaki is a laver roll with pickles as ingredients black sesame, mitsuba, conger eel Wasabi Yam Furusato roll Japanese pepper Black sesame Original “Furusato Maki” Shiso roll Ume plum paste Large leaves Broiled egg black sesame (seeds) (Photographer) How many different kinds do you make in total? Seven kinds. Lettuce Salad roll egg Tuna mayo

Wife has arrived at work Wife Chisato-san (38) Mini Chirashi Sushi laver Broiled egg Sakura-denbu (This ingredient) is chopped conger eel Tsume” is a sweet and spicy sauce made by simmering conger eel and other fish in broth to Making the “claws” of conger eel Head of conger eel Making conger eel “claws

Cook conger eel in broth Simmered conger eel in broth mirin (sweet sake) Simmering and heating Add mirin (sweet cooking sake) to the conger eel broth and season to taste. sugar Add mirin (sweet cooking sake) to the conger eel broth and season to taste. Two types of soy sauce are blended melted potato starch

Completion of the “claws” of the conger eel Finishing the Anago Box Sushi Anago Bako Sushi (conger eel box sushi) with a generous coating of “claws”. Anago Box Sushi Maki Zushi (with Anago) Delivery by 2 people, making sushi for take-out Anagu maki Shinko maki Hometown volume Shiso roll Salad roll

Takeout Sushi for delivery Finished in a blink of an eye Sushi also available for take-out Preparing Sawan for shinko maki Pickle konbu Re-soak with kelp Daily Set Meal A Set Tororo-tamago bukkake, sweet potato tempura, seasoned burdock tempura, mini chirashi-sushi

Daily set meal B set Kitsune, Kombu, Kake Udon noodles (cold) Satsuma imo tempura, seasoned burdock tempura, mini chirashi-zushi Dashimaki Tamago for sushi Potato starch Dashimaki tamago (rolled egg) in thick roll Wife going to deliver sushi At a place called Yume Station I have a delivery to make. I’m delivering on Monday and Wednesday.

Various stores offer prepared foods. Where neighborhood grandparents come to shop. MIKI Dream Station please please. (Director) Have you been helping out since the store opened? Yes, I’ve been helping since the opening. (Director) Have you always been in charge of flyer sushi?

I serve it, but I have other staff members who can do it as well. The owner doesn’t get so mad at me. The atmosphere of the restaurant is great. Everyone is （I feel like I can stay (in my natural state). (Director) Your husband seems like a really kind person. Yes, he is.

He likes to be funny. I hope we can have fun. (Director) Is he kind to the staff? He is much kinder to the staff. I respect that about him. Wife on her way to make a delivery. Cleaning up inside the store for opening Handling to-go lunch orders

Customers line up even before the store opens I know it’s going to be crowded, so I come early. I’ve been cut off here before. I ran out of noodles. (Director) So before it gets too crowded anymore So, I’d better get there before it opens. Then we’ll open. open

(Opening) (Customer) (For today) Dinner I made it very light lol Here you go. Welcome. Welcome Wow, (menu) what should I do? Wow, I’m so worried about the menu. Counter seating Table Seats Torichiku set One warm one. I’ll take one cold. (Staff) Hot Cold Kawai-san alone in charge of noodle shop

(Staff) Tempura kelp udon set with (Staff)A single bowl (cold) of torichiku bukkake and one bowl of rustic udon (Staff) Hello, welcome. (Mr. Kawai) Torichiku (Torichiku tempura with grated tempura and bukkake) Can you put three in? (wife) Yes! Wife is in charge of frying Checking the noodle condition in detail Grated daikon radish

(Mr. Kawai) Torichiku cold. (Mr.Kawai) It’s Torichiku hot. (Staff) Kake udon with dashi broth and soy sauce Please enjoy. (Customer) This is a set of Torichiku-ten. Torichiku with tempura and grated radish I always eat this kind of food.　 It’s hot today, so I’ll order something cold. There’s so many ways to eat it. Delicious!

Tempura Kelp Udon Salt kelp (Staff) Please take your time Bon appétit! Inaka udon noodles egg and rice Goes well with udon noodles Tempura Kelp Udon Set Sushi is delicious (Customer) Thank you very much Thank you for the food! I wonder if he comes once a week.

I’m always busy, so I only get to talk to the owner when he’s paying the bill. I can only talk to the owner when I’m paying the bill. That’s what I’m looking forward to. I’m passionate about food. I’m also very passionate about laughter! LOL! Udon noodles are delicious.

But I also want to see the owner. He’s very strong. (Director) What would you recommend? I choose the Torichiku Ten set! The soup stock is also delicious. I was surprised at how tasty it was. I can’t go to other udon restaurants anymore. I’m already a captive (Staff) Thank you very much!

I want no regular holidays! (Director) I want to come every day! (Staff) What’s your favorite menu item? I’d have to say something like country udon (delicious!). I’m fine with that season. If it’s winter, you can have udon noodles with sake lees soup. In summer, pike conger eel tempura with ume plum paste

I think the owner thinks about the seasons when he cooks. It’s the most delicious. Thank you very much. Sushi takeout goes in too Kamatama – seasoned toriten Customers of all ages and genders The cheerful customer service is another attraction of this restaurant. (Staff) Wasabi Tororo (hot) and A (cold) and C

(Wife) Ebi bukkake Homemade sauces Chicken tempura tartar udon (Mr. Kawai) Torizaru (Mr.Kawai) A set, C set (wife) Yes Tempura is fried in large quantities Tororo egg yolk (Mr. Kawai) This is set A (cold)~ Daily set meal A set Tororo-tamago bukkake, sweet potato tempura, seasoned burdock tempura, mini chirashi-sushi

Wasabi grated yam and bukkake (hot) The couple’s breath is perfect Yup! Delicious! I’m glad I came. Good to be here. This is the third time you’ve been here? This is about the fourth time. I’m just around the corner from here. He told me about a good udon restaurant.

(Director) Is this your first time today? It’s my first time. I haven’t had a chance to come here very often. I’ve been wondering about you. It’s delicious, so I’ll come back! (Mr.Kawai) This is a takeaway! It’s egg bukkake! 2 people One shrimp tempura oroshi bukkake set (hot) and Tempura kelp udon set

(Staff) Yes, take your time Thank you very much. (All staff) Thank you very much. B set Kitsune,Kombu, Kake Udon noodles (cold) Satsuma imo tempura, seasoned burdock tempura, mini chirashi-zushi This is “B” cold (The reason I come here is) because it’s delicious I love noodles, and this place is especially good.

The noodles are firm and delicious! (Customer) Thank you for the food. Box sushi with conger eel! How about (sushi) if you like? (Staff) I’ll leave this here too. Sushi roll with yam and sansho (Japanese pepper). It seems to be the owner’s original. Delicious!

(Staff) Shrimp tempura with grated radish It will be hot oudon! (Staff) Please be careful, it’s hot. Have a good time. (Staff) Tempura Kelp Udon set will be served. Tempura kelp udon set (Today is) a day off, a date The two of you are on vacation and have a date

He said, “Let’s go have lunch as a couple. And I said, “Well, I like noodles, so I’ll have udon noodles. I thought this is the place. (Director) I like it! It’s nice! Udon noodles are delicious.　 Dashi (Japanese soup stock) is also delicious, but Even the side dishes It’s like a perfect side dish.

That’s what I like. If you come here for lunch on your day off I’m like, “I’m going to have a good time after this. (Director) You’re happy for the whole day, aren’t you? Yes, I am! (Staff) It’s a C set without leeks! (Mr. Kawai) please

(Staff) Here you go… It’s Onten Tamago Toriten Kama-age and Tamago Kakegohan Gohan! Onten Tamago Toriten Kama-age and Tamago Kakegohan Gohan This is all the time I’ve been doing this for a long time. This is what I love the most. Toriten is a very popular menu item at the restaurant.

It’s soft, flavorful, and juicy. The juices come out and it’s crunchy. Not crumbly.　 It’s the best! This! I love it! I usually come here 2 or 3 times a week! (Director) Two or three times a week! My family comes too. They love it. Please come and see us!

(Customer) It was delicious as always!　 Thank you very much! (Mr. Kawai) Thank you! Thank you also for your wife! (Photographer) All the regulars. It’s like we all know each other. (Mr. Kawai) That’s right. (Mr. Kawai) It’s a pretty small world. (Staff) Toriten tartar set It’s a big bowl of cold

(Staff) Please be careful, it’s hot! Sushi is sold out (Staff) Thank you very much! (Staff) Can I have one toriten and one half-boiled egg tempura? (Staff) Half kitsune (hot) and one toriten Egg tempura and one chikuwa tempura. (Staff) Toriten set (warm) with onigiri. (Staff) Here you go! Chicken tempura tartar. Mr. Kawai’s uncle

(Director) Mr. Kawai (owner) is taking over his father’s sushi I’m sure he’s doing his best to protect it! We like udon too. They are delicious. Chicken tempura with tartar sauce It was delicious. It’s like the young winds of today. When we were young, we couldn’t think of anything like this. Please come again!

(Mr. Kawai)bukkake(cold) Bacon and butter kamatama (Wife) Welcome – please come in I’ll take this one! (Wife) Thank you! Please wait! Kids’ set When you finish (your meal) It says, “Please give me ice cream. Shrimp tempura zaru preparation

(Mr.Kawai) (Prawns) are better when you stretch them by hand because it tastes better by hand. (Mr.Kawai) I’m very particular about that. (Mrs. Kawai) Thank you very much. Take care Thank you very much Thank you very much (Wife) Bye-bye! (Mr. Kawai) See you later (Wife) Come again! Lunch business is over

(Udon noodles with Torichiku tempura and grated radish, bukkake udon) Udon noodles with Torichiku tempura and grated radish, 900 yen Torichiten (chicken tempura) Chikuwa-ten (wife) I’m customer oriented. (wife) If they ask me to do it this way individually I’ll take care of that too. I make sure that the customer leaves happy.

(Wife) I think the taste and customer service are part of the restaurant’s I think it’s the style of the restaurant including taste and service. (Tempura kelp udon set) Tempura kelp udon set, 1,000 yen Shrimp tempura Satsuma imo-ten (Director) There was a place called Kawakyu There was a place called Kawakyu near here.

Yes, that’s my brother’s restaurant. (Director) (The name of the store) Is that why your store is called “Kawakyu” Mugiwara? Yes, that’s right. (Photographer) How long have you been in business? I think we’ve been in business for seven years. My family originally had a sushi restaurant. My brother took over the business.

(Instead of a sushi restaurant) doing a Japanese restaurant. I was there for about three years, and I was there for three years at the most, five years at the most. He told me to be independent. In return, they told me they would teach me everything I needed to know.

I don’t think I can work with him. My brother has a great sense of style. So, yeah. I’ve got an acquaintance. He trained me. (Photographer) How did you come up with the name of your restaurant? I like to laugh. I like comedy, too. Often mistaken for similar names.

Well, well, well… either way. Chicken tempura tartar udon (Chicken tempura tartar udon) Chicken tempura tartar udon 900yen (Extra (Notice) [Part-time job opening]) (wife) Someone who can cook tempura on weekends and holidays. (Announcement) [Part-time job wanted]) (wife) We’re having a hard time getting people, so we’re recruiting.

(Extra (Notice) [Part-time job wanted]) (wife)If you think you can do it, please come and join us. There is a bribe included. (Announcement) [Part-time job opening] (wife) No one scary! LOL! (Extra (Notice) [Part-time job opening]) (wife) Everyone is so kind to me.

(Extra (Notice) [Recruitment of club members] ) (Wife) My own child is learning baseball. (Extra (Notice) [Recruitment of club members] ) (wife) We are recruiting! (Extra (Announcement) [Recruitment of club members] ) (wife) If you are interested, you can start from the experience.

(Extra (Notice) [Recruitment of club members]) ( Eldest son (number 7) Hideki (12) ) (wife) We’re here in Miki, but we’d love to have elementary school students from outside the city, too. We’re looking forward to seeing you. Extra (Announcement) He chose a different path than his brother. I had to choose that path.

But on that road I met a very important wife, a customer. Rooted in the community, loved by the community Laughter was born.　 More to come. At this location The “Mugiwara” get a laugh