素朴な大衆食堂をたった１人で回し切るスーパー女将さんの１日がスゴすぎた丨INCREDIBLE JAPANESE TEMPURA

0:00　天ぷら やすだ
URL　 https://youtu.be/cKHzhusB6Bo
地図　https://goo.gl/maps/PqgkSmNSPxVm12Vt9
住所　兵庫県神戸市長田区四番町3-1-1

24:46　たけふく 阪急西宮ガーデンズ店
URL　https://youtu.be/m-wjwopl7dI
地図　https://maps.app.goo.gl/3N1WFFg1A9sXdoAt9
住所　兵庫県西宮市高松町14-2

34:37　いづも庵
URL　 https://youtu.be/Ki_CqQSTXgc
地図　https://goo.gl/maps/pXtuLbLQSRM3pKkX7
住所　兵庫県淡路市志筑3522-1

1:25:31　麺処 日の出
URL　https://youtu.be/q_vvsYd21yw
地図　https://goo.gl/maps/se1HLSw3s9cyhD12A
住所　兵庫県尼崎市七松町1-3-1

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

#天ぷら #うどん #カツ丼

※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

Nagata-ku, Kobe-shi / Established over 40 years ago “Tempura Yasuda” I covered the work of the second-generation owner. “This is Chinese cabbage from the restaurant.” I make pickles by myself. Pickled radish “Cut small” Daikon My mom and I used to run this restaurant together until she passed away 4 years ago. Beef offals Potatoes

This slice of meat is 130 yen. “it is hard” internal organs “Boiled in kelp and bonito broth” “I’ll have this bonito later.” The sea kelp and shiitake mushrooms has been soaked since yesterday. I take the sea kelp out before the water boils. I’m taking it out. “wait for completion” grated radish Lotus root

Good morning. Could you bring that oil over? “Today is one bottle.” defoaming skipjack tuna “It rained a lot yesterday.” it rained a lot Our main meal is tempura rather than udon. “It’s not about frying” “I have to cover udon, that’s it” “I think you should buy takuan and cut it yourself.”

Let’s fry the potatoes with the fresh oil. It’ll be nice and soft in 5 or 6 minutes. The picture indicates my grandfather who opened this restaurant. The character is called “Ebi Ichi”. That is a prawn tempura.

Since he had a big nose and a craggy face, my niece drew it and named it that way. I peel those while hot. soup sugar soy sauce Mirin soy sauce “I will cook rice” I make miso soup with this broth. Miso Green beans Chikuwa “This is how steamed potatoes are made”

It’s going to be a tempura. udon noodles I loosen the noodles before I get busy. “Less today” “You can have a meal in about 20 minutes.” fried dough I’m going to fry the potatoes. Here you go. Potato tempura / Beef offal tempura sauce Tempura Yasuda Udon Set Meal menu “welcome”

“I am happy that customer have come. I will be in trouble if the customer does not come. ” “Fish cake, shrimp and kake udon.” “Ten of five?” It’ll take a bit more time. I’ll go shopping then. “Would you like some sweet potatoes?” “Take 3 sweet potatoes” “Six, six, ten, right?” “Please take care”

There’s no need to rush. “Hey, it’s Bokkake.” What is lotus root? I don’t have eggplants today. Sorry about that. Tori-ten and “yes~” Your total is 2,550 yen. “thank you” Thank you. “It’s all done” here you are You can have a seat wherever you like. Bokkake soba Bokkake (Simmered in Gyusuji) Udon set

Assorted Fries Kake Udon Shrimp Tempura fish Tempura Takefuku’s egg topped pork cutlet bowl is popular. They have a restaurant inside one of Japan’s biggest shopping complex. Their main branch founded in 1970, is in another area. The same taste is still loved by locals. I filmed the new restaurant on their first day.

The restaurant for pork cutlet bowl in Japan: Takefuku The restaurant is inside the food court. Pork roast tempura The customer who knew the original Takefuku, came to try their new menu, the pork tempura teishoku. The pork cutlet bowl is done. Here you go! 2 pork cutlet bowls, please. Pork cutlet curry bowl

Kindness, politeness, hospitality Large egg topped pork cutlet curry bowl Egg topped pork cutlet curry bowl, pork cutlet bowl They serve food for take out as well. They can change the amount of rice, number of eggs and the way they cook, to suit your preferences. Pork cutlet bowl with 2 eggs

Pork cutlet bowl (normal size) with double cutlet and triple eggs The eggs are fluffy and delicious. You can taste the sweetness of the pork fat as it spreads in your mouth. Pork tempura teishoku Dipping the tempura in the sauce makes it even better. Thank you for watching. Don’t miss the next episode!

I’ve never eaten anywhere else. Hyogo, Japan Since 1990, Izumoan Izumoan, manager Awaji onions Udon dough kneaded the day before This dough is once put in a ripening room. I quit in the middle of high school I couldn’t find a job in the countryside When I came to Awaji Island

I found a place where I could live and work. I’ve been on the Awaji for a long time now. The most popular is the onion tsukemen hana At times, 70% to 80% of the customers order it. About 200 just during the day (orders come in) About 300-350 on a normal Saturday or Sunday

Fried udon noodles with kitsune Customers are already waiting before opening The fire is on for about 3 minutes From there, 4-5 minutes at constant pressure Short time to boil. The glutinous texture is stronger It takes about another 2 to 3 minutes It will be fried until golden brown Open at 11:00

Awaji beef meat udon Awaji beef curry udon Onion tsukemen hana Delicious I think these things have a strong taste I was thinking Calm. Fox, tenzaru, curry Wakame seaweed, grated radish Grated, grated, with less noodles Katu don Kitsune udon Kake udon and tempura udon Tempura udon Fresh shirasu rice bowl

Hawk in front and breaking it up with a knife Served with noodles Ishiyaki Awajishima beef bowl Tamago-don set Three onion tsukemen flower Very tasty. I’m from Osaka Look at the installations, etc. I came It’s delicious （It’s the first time (I’ve been here). I’m from Osaka Awaji beef curry udon set

Awaji kamosui udon Coming from Tokyo I’m here on a trip I came here for research on Instagram Shirasu set, cold udon Awaji beef udon Beef tendon bukkake Delicious Onions are still sweet. I’ve never had them like this anywhere else.

You have to break up the onions with a knife and fork in front of you Serve with noodles Onion tsukemen hana Katsu-don set Tenzaru udon Nanamatsu-cho, Amagasaki-shi, Hyogo JR Kobe line, Tachibana station The udon restaurant is located in the corner of the shopping mall, in front of the station.

Established 21 years ago / Noodle Restaurant Hinode 8:30 am. The owner starts preparing to open the restaurant. Take away for rice bowls are available. Kombu (sea kelp) The broth is made of round herring, mackerel, mejika fish, and thick dried bonito flakes.

The restaurant is open only for lunch time. She is running the restaurant by herself. This broth is used for rice bowls. My youngest son’s been wanting to run this restaurant. So, I’ve told my husband to keep the recipes for our son.

I’m not sure about our son, who’s thinking to leave his current job and to take over this restaurant. Take free This place was a manjyu (steamed bun) shop, when I got married. The shop used to sell rice cakes and sweet rice dumplings.

Since this area has been redeveloped, my husband quit his job and started “Noodle Restaurant Hinode”. He said, “I want to open an udon restaurant as I like noodles.” I use dried noodles now. (We used to use homemade noodles when my husband was the owner.)

My husband was diagnosed with lung cancer 2 years ago (stage 4). He passed away last November. He’s often in my dreams, and the dream’s always about us cooking it the kitchen. He says nothing, but I feel like he’s trying to tell me that he wants the restaurant to keep going.

I know that the restaurant isn’t profitable enough to hire part-time workers, so I was going to run it all by myself anyway. But it took time to prepare myself to return by the middle of January. The broth’s recipe has been passed down from her husband.

These bonito flakes are going to be delivered to the conservation group of dogs and cats. They seemed happy and told me that they powder the flakes and add into the food, so the dogs and cats eat their food. This broth is used for udon. My husband was strict about his job.

He used to tell me that we need to put the stuff back where it was, so we don’t have to look for it. I’ve never thought “I’m giving up”. There’s no way I’m giving up this restaurant. Daily set meal special / Wakame udon topped with eggs

Wakame udon topped with eggs, small tempura bowl topped with eggs $6.40 / Wakame soba topped with eggs, small tempura bowl topped with eggs $6.80 Set meal, rice bowl, drink, ala carte Hot udon, cold udon, hot soba, cold soba Eggs 5 minutes would be great. Thank you. Fish cakes Thank you. Seaweed fried seaweed

Shiso (Japanese basil) It’ll be ９５０yen. Thank you. Welcome! Hi! Welcome! Sorry about that. Thank you. “Fried Egg Udon” Welcome! Come in. Thank you. Here’s the mountain vegetable soba topped with grated daikon. Welcome! “Sit anywhere” Thank you. Noodle Restaurant Hinode Some of the regular customers help the restaurant while the owner’s busy cooking.

3 bowls of udon? Sure. All the customers you see over there are the regular customers. The curry udon? Sure. “It’s all the same” Curry powder Ankake udon topped with eggs and spicy cod roe. first name Tachibana Shopping Arcade egg rice bowl Thank you. We’re closed. You must be tired. Good job.

We’re open from 12pm and it was a long day. Thank you so much. Thank you! Set meal / Tempura pork cutlet rice bowl & small soba / 800yen I can’t see the order slip without my glasses and can’t even read what I’m writing.

That’s why I try remembering customer’s orders without writing them down. “22? 23 people?” I’m halfway through. Shiso Seaweed Oyakodon (Chicken and egg rice bowl) / 600yen Udon topped with eggs / 600yen Meat udon / 650yen Noodle Restaurant Hinode