７３歳スーパーおじいちゃんの超絶天ぷらさばき！！神様に選ばれた鉄人店主４選丨Japanese Tempura Udon Noodles

神様に選ばれた鉄人店主４選

0:00:00 – 古狸庵
0:41:51 – 中華料理 光南園
1:25:34 – 大森製麺所
2:21:46 – 桂屋

※情報は取材日時点のものです
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#うどん #天ぷら #おにぎり #広島グルメ #岡山グルメ

I’m too old, my back’s bent. Handmade Udon Noodles Teuchi Udon Tempura Tempura Tempura Two people supporting each other for over 40 years in business 4 kinds of kelp and shavings 4 kinds of kelp and shavings

Dashi broth made by blending 4 kinds of kelp and shavings Dashi soup stock blended with 4 kinds of kelp and shavings Thank you very much. I’m going to work hard after eating this. Just right Udon noodles with egg and rice 550yen Very tasty Kurashiki City, Okayama 13 min. walk northwest from Sakae Sta.

Established 1968 Furutanuki An Famous for Nabeyaki Udon noodle 6:03 Closely followed from preparation Mr. Matsuura is 73 years old. He is also a stained glass craftsman Matsuura-san, 73 years old He is also a stained glass craftsman He always gets up around 5:00 a.m. 22 22 Then I get ready for the day.

I think there are roughly four kinds of kelp. Each one tastes different Each one tastes different Each one tastes different Rausu kelp Donan kelp DONAN Kelp Rishiri Kelp Rishiri kelp Makonbu Boiled water is used for the bottom of pot roast Boiled water is used for the bottom of pot roast

If you boil it, it gets very thick. This is the thick shaved bonito of the previous two days This is the thick shaved bonito of the previous two days This is the bonito of the day before Shaved sardines and mackerel Sourdough bonito Slightly different color. Mackerel sardine shavings Mackerel sardine shavings sugar Salt

This is our secret ingredient White Dashi (Japanese soup stock) Soy sauce Udon noodle soup stock completed Udon noodle soup stock completed Dipping sauce for zaru udon Triple dilution Kombu is placed at the bottom of pot of nabeyaki udon Selling this (nabeyaki udon) and set meal

55 00:06:00,683 –> 00:06:03,216 (S) When did you start your store? I think I was 27. I left the business. I was introduced to two or three houses in Shikoku. I was introduced to two or three houses in Shikoku I was introduced to two or three houses in Shikoku

Get the best of various places. Get the best of many places. We don’t just do udon noodles. We also have a glass studio. That’s why up there is the studio. 64 00:06:15,683 –> 00:06:16,866 (S) I see. (S)Is that while also doing the udon shop? Yes, while doing that.

I can’t sleep when it’s bad. If I get a production order, I’ll do it in the middle of the night. Newspaper articles published Glass studio Stained glass For a newly rebuilt nursery school They put in stained glass. I think it’s about ten years ago.

(S)What made you decide to start an udon shop? What made you decide to start it? To the person who introduced me at that time. To the person who introduced me at that time He said, “Udon is going to grow. that udon was going to grow and I started doing it. Kakiage (deep-fried oysters)

Change oil to avoid transferring smell Prawns are prawns Making tempura batter Second from the largest size or so If you fry it, it’s inevitably smaller. Shrimp tempura is fried If it’s too close, sometimes it’ll pop, you know, moisture. If it’s too close, sometimes it pops, you know, because of the moisture.

It burns a lot. 7:14 I’m stocking up the day before. (S) How many cards do you have? 100 sheets So 100 sheets of inari, 50 sheets of kitsune udon. Noodle making starts Now matching salt measure the salt concentration measure salinity I’m predicting today’s maximum temperature. I adjust the degrees to this.

I’m already at the highest degree today. Over 30 degrees If I get this wrong, my udon runs out. (S) By the way you touch it. How can you tell the condition of the dough? Yes, we can. It’s more salty in the summer.

It depends on the temperature of the day and the humidity. It’s a little bit different. (S) How is the fabric today? I think it’s just about right time. Here’s the table OK Yo! Yo! I’m too old now, my back’s bent. The owner’s wife Owner’s wife Washing rice Wash rice Rice ball

Onigiri is very popular in my house. They’re very popular. My part-timer’s onigiri are very popular. The amount of salt is just right. We had breakfast I came to be married 43 years ago My son was born just one year He came to Mizushima because of his father’s work

Everyone said Matsuura-kun is a strange boy. Why are you in an udon shop? Because we weren’t dating then. I didn’t know there was anyone else like that. I had to have another surgery this August. I’m going to have to have another surgery this August.

The doctor told me the other day that he’s going to do it one more time. Because his wife had eye surgery. Open from 11:00 to 16:00 Because his wife had eye surgery Open from 11:00 to 16:00 Preparation of boiled flounder Preparation of simmered flounder Ginger soy sauce sugar

All that home cooking kind of stuff. And all the simmered dishes are from the mother here. I’m seasoning it just like she taught me. (S) about how many servings? 30 servings Drop lid Putting up a drop lid Today’s daily special is boiled flounder Today’s daily special is simmered flounder

Today’s daily special is simmered flounder (S) How long have you been working there? 13 years, I think. (S) What kind of customers do you have? Many are regulars Preparation of green onion I just have the roots and the ends pinched. and wash the rest. 154 00:17:01,233 –> 00:17:02,266

If there’s a thin skin, you can’t cut it properly. I have them all peeled. Grated daikon radish Preparation of dipping sauce Putting green onion and wasabi on top pickles Inari preparation preparation of fried bean curd Inari 3kets 210yen The specialty of Furutanuki An! Nabeyaki udon noodles 1000yen

Udon set meal 750 yen Udon half set meal small 600yen Already before 10:00 10:00 is a little too early. Oh well. I’ll tell you what’s going on right now… the middle is rising. Good morning Finished handmade noodles (S) Roughly how long do you boil it for? About 12 minutes.

I’m going to get some salt in the middle of this. Because there is salt in it. Because there is salt in it. Boiling time is getting longer and longer Cooling time becomes longer and longer 11:00 opening 11:00 opening Parking lot available 5 tables 9 seats at counter Zashiki available

There is a tatami room Matsuura’s stained glass works are on display. Matsuura’s stained glass works are displayed. Matsuura’s stained glass works are made by Matsuura is exhibited. Udon set meal (udon noodles, rice, daily side dish, pickles) Zaru udon: 500 yen Yudame udon, 500 yen Bukkake oroshi udon 650 yen Yamakake Udon 700yen

Customers as soon as the store opens Udon set meal is ordered Set of boiled flounder and pickles Set of simmered flatfish and pickles Tea rice ball Seaweed Udon noodle set meal 750yen Udon noodles, two rice balls, daily side dish (simmered flounder), pickles Green onion, fish cake, fish ball

Dashi (soup stock) blended with 4 kinds of kelp Handmade noodles with smooth and slippery texture Old-fashioned sweet and spicy seasoning Ginger flavor is very effective Handmade rice balls, one by one The perfect amount of salt You can eat it without side dish… I’m glad that pickles are included. I like udon. In short

It’s not enough to have the same stiffness. It’s just a matter of time before it’s right. just right If you’re an old person, yeah. 212 00:26:05,250 –> 00:26:06,983 (S) Do you have a menu that you order most often? I order the daily special. Udon set meal (Zaru Udon) order Welcome to the restaurant

Seaweed Excuse me. This is a colander. Thick handmade noodles and dipping sauce go well together. You can eat it without any trouble. Clean up carefully Udon set meal: colander udon, 750 yen Welcome with a tanuki Tenkasu, wakame, green onion Fried bean curd, fish cake Tanuki udon 550yen Excuse me. This is Tanuki.

Seven flavors Soft udon noodles are easy to eat Drink the whole bowl with a gulp Delicious… Customers arrive one after another Udon set meal for 2 is made Welcome to our shop! Udon noodle set meal 750yen Udon set meal (Kakiage Tempura Udon Noodle) Yudame Udon Noodle 500yen Excuse me. This is hot water.

Welcome. Excuse me. This is a small udon set meal. It’s an omusubi. TORORO Zarutoro comes out Tea Zatoro udon noodle 700yen Zatoro udon will be　 (S)Do you come to the restaurant often? Sometimes. Decades I’ve known him for a long time. My oldest daughter used to work here. She was in high school. Delicious

I have a side dish I’ve got two takeaways, a large serving of meat. Make meat udon Udon noodle set meal (meat udon) 1000 yen Udon noodle set meal (meat udon) 1000yen Kakiage Tempura Udon Zatoro Udon, Inari Kakiage tempura udon Zatoro udon, Inari Kakiage tempura udon Zatoro udon, Inari Make Zatoro Udon

Thank you very much Zatoro udon noodle, 700 yen Zatoro udon 700 yen Kakiage tempura udon 650yen Kakiage tempura udon noodles 650 yen This is Kakiage Tempura Udon I think it’s about once a week on Thursdays In winter, it’s pot roast. Winter is for pot roast In summer, udon noodles with colander

Udon noodles with grated yam and colander in summer in summer, it’s all about the food good for summer heat firm but a little soft and sweet It’s intertwined with this yam, and the flavor and the taste spreads in your mouth. It’s a perfect balance. Udon set meal order

Excuse me. This is udon set meal. It’s delicious. I’ve been coming here for a long time now. It’s been more than 10 years now. And they say the udon noodles are delicious. and that it’s reasonably priced. It’s like coming home to your parents. Since you have welcomed me into your home

I am grateful to have been here for so long I’m very grateful for your hospitality. Excuse me. This is Zaru Udon. Udon noodles with egg Udon noodles with egg and topping 550yen Excuse me. This is tamago toji. I’m going to drink up to the broth and go to work.

I drink up to the broth and head to work Quick to serve! Always? It’s the daily set meal Excuse me. This is the udon set meal. Do you have a menu that you often order? A set meal. This one has a unique taste and it’s delicious. It suits my palate quite well.

Zaru udon set meal Zaru udon set meal. Two customers in work clothes come to the restaurant I will come to see you One tenzaru udon Zaru Udon zaru udon 12:06 Thank you very much indeed. Tenzaru udon 700yen Excuse me. This is tenzaru udon. This udon will be vitality!

I think I’ll have bukkake oroshi udon I’ll have a large bowl of Zatoro I am bukkake oroshi udon Eggs Green onion, grated radish Egg, Tenkasu Sesame, Wasabi Egg, fish cake Sesame, Wasabi Bukkake oroshi udon noodles 650yen Oroshi and Dai are served Grate and a big one It’s a large serving of zaru

Eh, that’s a lot of food! I can’t eat any more and lose it The bonito broth is quite light Do you often come to this restaurant? About once or twice a week What do you like about going there? Taste. And it’s fast and cheap.　 I like tsuyu And noodles, of course.

Delicious and firm Bukkake Oroshi Udon Without tenkasu Zaru set meal small A small set meal. Mix with dipping sauce pouring sauce and mixing Finish eating Small udon set meal Udon noodle set meal with colander You’ve been here for 5 to 6 years.

341 00:39:11,089 –> 00:39:13,443 (S) Do you have a menu that you often order? Mostly I order set menus. Udon noodles and rice and something else. I come here for the different side dishes. That’s why I come here for fun. I make nabeyaki udon I’ll serve it

Excuse me. This is a set meal of nabeyaki udon.　 Udon noodle set meal (Nabeyaki udon) 1,250 yen Green onion 350 yen 00:39:57,349 –> 00:39:59,316 Sesame, Tenkasu 351 Ginger, nori Ginger, laver Bukkake oroshi udon Meat udon 750yen Meat udon 750yen 00:40:30,150 –> 00:40:32,150 This is meat udon Do you come to the restaurant often?

Sometimes It’s calming down, isn’t it? It’s not so chaotic. Noodles are just fine. Tenzaru udon and inari Tenzaru udon: 700 yen Inari: 3 pcs. 210 yen Big prawns are overwhelming The plump meat is delicious… Inari is bite size Slightly sweetened with vinegar Sesame accents

Noodles that go down smoothly and are easy to eat even for the elderly. Tsuyu (dipping sauce) has strong flavor of kombu (kelp) Taste is changed by adding green onion and wasabi Add leeks and wasabi (Japanese horseradish) Two fried rice with marbo-yaki Marbo-yaki-meshi It’s so good! It’s the best!

The best of the best! It’s so good! It’s not a little bit. a lot of money (Customer) Large bowl of yaki-meshi (Customer) Are you serious? OK! OK! big bowl of rice Please eat marbo-yaki-meshi It’s very good! Kounan, Naka-ku, Hiroshima-shi, Hiroshima Machinuka in a residential area Established in 1977 Chinese Cuisine Kounan-en

Fried food preparation Seasoning for deep frying Soy sauce salt Firmly rubbed in Eggs potato starch Haraguchi-san, the general (S) What is the establishment of this store here? 1977 Now 48 years old He is really 75 years old baked rice potato starch Mix with water Vinegared pork Onions

Look at the camera and do this Ok! Transferring garlic aroma to oil You can smell the garlic when you fry it. mirin Sourdough Sauce Taste Ochi When you still have bangs I used to be a model for Kirin Beer Don’t compare! Ingredients for chilled noodles Cucumber Ham Cucumber Ham Egg Tomatoes

We had breakfast Here you go. That’s exactly what I’ve been doing. I haven’t been able to go to school at all. right after I graduated from junior high school. He went to Nagoya. Then the company in Nagoya went out of business in a year. I want to be independent.

I started with Nagasaki chanpon We went to Kyoto, and we went to a restaurant where people from the imperial family would come. I think I did that for about five years. If I was doing this kind of work

Because I want to own my own restaurant and I want to do it in my own restaurant. I had a hard time until I was 30. Because we started doing it as a couple. We’d come in at 8:00 in the morning, and we’d work until 12:00 at night.

I was very busy. It was during the bubble period. Marbo-yaki-meshi Born on the advice of niece and nephew It’s still a hassle.　 Yakihan (fried rice) and mapo (seasoned with red pepper) I have to make two dishes. When I’m busy at lunchtime It’s very difficult to make two dishes.

Yes, I understand. Four! Four hundred and forty. 00:55:53,599 –> 00:55:56,400 Daily bento for 4 Four hundred and forty-one. 00:56:23,833 –> 00:56:27,949 Make omelette General’s wife Fried wakame seaweed Sesame Orange Cut into pieces for easy eating 447 00:58:59,016 –> 00:59:01,016 (S) Have you been working long? Yes, a long time

I forgot how many years it’s been working. I was thinking about it the other day. spaghetti When broccoli is added, women look look beautiful as if they put make-up on. Kalaage bento 500yen Quite a lot of volume Takeaway Karaage Bento Delivered to neighbors (General) Have lunch! Thank you. Carefully cleaning the pepper container

Take-out lunches and deliveries available Private parking lot Open Open 11:00 Customers as soon as the store opens 1st floor 4 tables 2nd floor Spacious Tatami room for dining Spacious Tatami room Roasted pork ramen 900yen Noodle set + Fried rice (small) + 400 yen Sweet & Snack Pork 1250yen Marbled beef 1050 yen

Marbo-yaki-meshi 800yen Karaage lunch 900yen Take-out menu 500yen Day lunch box Beer please! Marbo-yaki-meshi small Marbo-yaki-meshi mini ramen Marbo-Yaki-meshi Set Making famous marbo-yaki-meshi Negi (green onion) Ham Ground meat Add chicken broth Tofu Sugar, soy sauce Oyster sauce Chili pepper green onion Thicken with potato starch Marbo-yaki-meshi 800yen A bite of marbo-yaki-meshi… Beer goes on…

Chinese soup served with rice Marbo-yaki-meshi 800yen Yaki-meshi stir-fried to a crisp Mildly spicy bean-curd soup with bean-curd sauce… Female customer Sbuta lunch Subuta lunch 900yen Yes, thank you for your patience. Beef bowl and large bowl of yakisoba Thank you, I will try to get some more! Take care. Thank you… for everything.

Yaki gyoza Yaki meshi Beef bowl Make marbo-yaki-meshi green onion ham In a catering elevator Carry to 2nd floor Making beef bowl Oyster sauce Beef bowl 850 yen Marbo-yaki-meshi Beef bowl with rice topped with beef That’s a lot, isn’t it? How’s the beef? Yeah, it’s good. Yes, sir. Dumplings. Second time, sir. Marbo-yaki-meshi

Bean-curd soup with bean-curd sauce is also sweet It goes well with fried rice. Delicious. Ordering a boxed lunch Thank you. Around 12:00! I’m going to make roasted buckwheat grilled buckwheat Making sweet & sour pork Sour pork for lunch Stir-fried pork with green bell pepper and miso-rice sauce lunch 900 yen Delicious!

Sweet and spicy, just right. Tonkatsu bento 1000yen Excuse me for 10-15 minutes. please. Takeaway Marbo-yaki-meshi Shumai and marbo-yaki-meshi at store Ramen set Marbo-yaki-meshi Marbo-yaki-meshi and ramen set Yes, sir. Thank you. I’m going to make ramen Bean sprouts, chashu pork, green onions Ramen noodles completed! Ramen set 1150yen Ramen + Yaki-meshi small

Marbo-yaki-meshi large Two pieces of Marbo-yaki-meshi spicy Tenshin-don Tenshin-don Regulars I always do this. I always do this. I’m very picky. Delicious! Stir-fried Pork with Bell Pepper Miso Hurry up and run upstairs It’s been 36 years since I was five. Marbo-yaki meishi This pork-pepper-miso stir-fry lunch I don’t know if you can make it

I don’t know if they’ll make it, but I’ve got some stir-fried meat and chives that’s not on the menu. Delicious. Ramen and Fried Rice Makes 3 servings of delivery Promptly handle delivery One bowl of Chinese rice Two fried rice bowls Chinese rice bowl Marbo-yaki-meshi

Vegetable Lunch Karaage Lunch Large Yaki Meshi Special Stir-fried Pork with Bell Pepper Miso Lunch Finish Vegetable Lunch Vegetable lunch 900 yen Stir-fried pork and green bell pepper with miso-stuffed sauce lunch is made Pork Green pepper Onion Stir-fried Pork with Bell Pepper Miso Lunch 12:30 Customers who ordered extra large yaki-meshi

I always order stir-fried pork with green bell pepper and miso I always order it. This is light and tasty. Every single piece is finished cleanly Thank you, I am very happy to have this opportunity to share it with you! Yes, I’m sorry for the delay! Thank you for your patience.

Fried rice is so good! Beautifully finished meal Less? Not less. Guts That’s more than the normal amount. Grilled rice and fried chicken I’ve got 10 pieces of fried rice on the side, do you want to cut it in half? (Customer) Please halve it. (Customer) A large serving of yaki-meshi.

Yes! Large serving of yaki-meshi Ramen set Tenshin Don Set Marbo-yaki-meshi Lunch Make Yaki-meshi (S)How do you like Tenshin-don? It is very tasty! There is no doubt about it! You can choose spiciness I like it spicy. It’s so good! I like it very much! 3 people with baby Assorted lunch.

I came here to eat this It’s delicious, isn’t it? Marbo-Fried Rice When I come here, I want to eat it. Yaki-meshi (grilled rice) is It’s delicious. (S)What is the origin of Kounan-en? The town is called Kounan-cho to come to that everyone in the town of Kounan

We have decided on a name for our restaurant We are looking forward to seeing you soon! It’s a beautiful day! Chikuwa is cut a little differently When you fry tempura, look at that. You see what I’m saying? Deep fry each tempura carefully Kama-ten in winter Summer: tenzaru Now it’s done Kamaten is fried!

I’ve been coming here for more than 20 years. It’s already delicious, and I love udon. We go here and there to eat. But this place is the best! I drive 30km each way for Udon noodles! If you do too much, it’s too sticky to use. Tempura doesn’t fry crispy.

Making tempura flour little by little is the the secret to crispy batter. Wake Town, Wake County, Okayama Prefecture 5 min. walk to the north from Wake Sta. Established in 1983 Omori Noodle Factory Second generation Itoe Omori(87yrs old) Grandmother who is 87 years old Yesterday, she came from Kobe to visit her grave.

He said this place is good. I said, “I stopped by, it was good,” and I went home. 621 He said, “It’s good. She doesn’t know. The third Omori-san Grandmother’s daughter The kitchen that still retains the atmosphere of the noodle factory days It’s a beautiful day… Dried in the morning

Towels hung out to dry, later Wash my stuff, hang it up to dry. Because then I have to go to work. These flowers are a gift. Not every day, though. I have to sharpen them to cut them. There’s a twist on how to cut the chikuwa. When you give tempura, look at that.

If you cut it too big… It’s not very elegant, is it? That’s all I have left over from yesterday’s cut. I thought I’d put the ones I cut today in this new one. It’s called a chasen cut. (Staff) Chasen-kiri? (Staff) Chasen-kiri Thank you. I’ve been noticing that you’ve been

Udon noodles, a little flat and thick Eighty-seven years and six months, maybe. I’m already 88 years old. (Staff) How long have you been working here? How many years have you worked here? What? This is a problem ah It’s been a while since I’ve been married. 63 years I came in 35 years, Showa. All the way to All the way? Yeah. knead Tread you can’t tell by saying “tenkoro beautifully, make such a rounded tenkoro. And step on it.

We step on about nine of them, too, and we step on them hard. We used to be a real handful. Now it’s your wife’s machine. She bought a machine. She got busy. This is helping me a lot. But it’s hard. My wife is but the groom

I put a bowl of rice on the table and it didn’t stay there. It was all white. The table was Nothing has changed. As it is, it’s been 40 years I didn’t use a nail for all of them. This is what I would recommend right now. Kamaage Udon, Tempura Kamaage Udon

Tenzaru if it’s summer Goooood udon noodles! This is automatic. Pop-pop-pop, when the time comes When it becomes a supermarket thing I’m going to have to lower the price here, too. I said, “Let’s quit.” I quit. Opened at 11:00 (Closes at 14:00, closes when sold out) Carefully polished furnishings Age-worthy tables and counter seating

A sense of security like a family home A tatami room where you can relax and stretch your legs Udon noodle set meal: 750 yen Tenzaru udon: 850 yen Nabiyaki udon: 800 yen Omusubi: 120 yen Regulars come to the store, orders come in Kama-ten-ne Ok? Get that thing out of my face.

(Granny) Shrimp! (Part-san) Shrimp! Grandma is in charge of tempura You can fry them now. You got it? Grandma’s special tempura There’s a backside and a front side to tempura. You have to be careful. Now it’s done Kamaten is fried! Delicious Yup. Tempura sauce is udon noodle soup with ground sesame It helps!

Thank you very much! Thank you very much! 1,700 yen Thank you very much! Thank you for the food! Three cheers for me. (Staff) Thanks for the coffee, grandma! That’s so hot! I wish I could do it before I open the store. 715 715 I’d like to do it before you open the store. I can’t do that when I’m busy. 716 01:47:13,266 –> 01:47:16,500 (Staff) What’s the secret to good udon?

No secret, but there is a big difference between freshly fried and time-tested. What’s the difference? What does udon mean to your grandmother? Udon? Udon is life. That you can eat. I’ve been doing this for 60 years. What would you like to order? Kama-age tempura Yes Kama-ten One, yes. Hello.

One kamaten is one, one kamaten double is one, one tenzaru double is one. That was 1, wasn’t it? I’ll take the first one. Deep frying each tempura carefully Kamaten de Are you with me? Hai Nanny kamatte nano Tenzaru double, please. Double kamaten I’ve been driving 30km each way for udon

I have been coming here for more than 20 years. I’ve been going there for more than 20 years now, since my grandfather was here. (Staff) I see. It’s already delicious, and I’m a sucker for udon. We go here and there to eat. But this place is the best! Do you have any recommendations?

Kama-age Tempura Udon I think it is the most delicious noodle dish. A customer who has been going to the restaurant for 7.8 years I asked him for a recommendation. I guess I come here once every two months. In winter, it’s kamaten Summer: tenzaru Tenzaru is added

Making tempura powder little by little is the the secret to make the batter crispy. Nabedama (Nabeyaki udon noodles with egg) It’s hot, so be careful. I’m a cat person, right? I like it hot, but I have a cat’s tongue. It’s delicious. It’s outstanding, isn’t it? Tenzaru udon Udon noodles with meat

Meat, is that okay? One omusubi kelp That’s all Yes, I understand. Please wait. Please make a big bowl of udon set meal. Both in large? Yes, I understand. Please wait. Tempura with shrimp is 1 hai! One set meal and one with prawns. Yes, that’s right. fried chicken Set meal large Ladies’ large

Ladies, even men can order. It’s a hearty set. Two set meals fried. Here we go. Meat, kelp and rice balls. Here you go.　　 Thick and firm. Firm, soft and tasty. Thank you. Bye-bye See you soon. You’re my big brother. Bye-bye. Come again.　 Did you eat udon noodles? Good for you.

Good for you, huh? Seven udon noodles is the best. I’ll go around with three. If you take seven cards, it’s a flop Looks like another flop today. 2 for nabemama and 1 for tenzaru. hai! Tenzaru fried! Excuse me, I’m Nabetama. Here comes the first one. It’s hot. Be careful.

Udon noodle set meal 750yen If you do a lot of it, it gets all sticky and you can’t use it. Tempura doesn’t fry crispy (Staff) So are they made a little bit at a time? (Staff) So you only sell them. This is the table The reverse side is still different

Your grandma’s got a hunch. Kama-age tempura udon 850yen Zaru udon 600yen Thanks. See you later! (Date-Iwata) Thank you very much! Thank you for your help! Good bye They’re swinging that way, too. Okayama, Okayama, Japan Since 1988 Katsuraya Owner Hidetaka Matsuzaki, 77 years old Owns a diner with his wife.

Might get splashed with water. My favorite time of year is New Year’s. Time flies. This moment will never return. Cherish it. This is a Japanese poem. This is chili pepper. I put them in place of flowers, like dried flowers. They gave me coffee. Give me some coffee. It’s a little cold today.

It is cold after a typhoon. Blood removed from blood vessels. Go shopping. I need new radishes and eggplants. For vegetable stir-fry. It was taken the day after the typhoon. No one comes during typhoon. Maybe not many customers today after the typhoon. Thank you very much. Thank you. I don’t like this apron.

It’s hard to wrap around my stomach. Snapper soup I went to buy radishes but forgot. Ok Prepare White soy sauce This is expensive. But my food is not expensive. Just salt, Soy sauce makes it tastier, 849 02:30:38,033 –> 02:30:39,450 Generally, salt and sake are all you need to cook.

It is a bit sweet. Too thin. Add salt. Daily set meal ¥750 $5.50 Daily set meal, Unadon (eel bowl) 750yen $5.50 Sea bream is still alive. Not hard? Still fresh 30-40 minutes after cutting. Sea bream sashimi set meal Oct. 1988 It was three months after my son was born.

This is the 41st year in October. I stopped all insurance because I had no money. I bought this place and started a restaurant. He asked for booze instead of gifts. Received a lot of liquor at opening. Because it was around November or December,

I made it in time for the end of the year party. Called all my friends. I got my friends to help me. Owner worked hard with his wife. Not everyone shares the same goals. I have children, but I could not share my goals with them.

My son is in Tokyo, my daughter in Kyushu. Everyone has different values. It is good to have different values. I have worked as a chief chef in many restaurants, But hiring an employee is a lot harder than doing the job yourself. People don’t listen to me.

It’s hard to figure out how to get staff to be responsible. You have to think about how the staff feels. As long as the direction is the same, it’s okay to have some differences in thinking. I am from Yamaguchi. Iwakuni? I’ve done the same job I can make omelettes at 20 years old.

No kidding. I’ve been cooking all day. My body moves naturally. It is difficult to learn when you are old. It’s hard to learn when you’re old. I like to eat Do you like to cook? If I didn’t cook, I think I’d be splurging at the pachinko parlor. Cooking is more fun.

Omelette rice, 1000 yen, $7.30 Two guests arrive. Stir-fried vegetables and grilled fish Grilled fish and stir-fried vegetables The daily set meal order is placed. Today’s grilled fish is saury. They come once a week for the daily set meal.

Katsu-don (pork cutlet served on top of a bowl of rice) and fried chicken are popular. I think it is a good deal. Today’s stir-fried vegetables and saury, too. I make special katsudon (pork cutlet bowl). If you can’t finish it, you can take it home in a box.

Meat and potatoes, grilled eggplant, pork cutlet served on top of rice ¥700 $5.10 Katsudon, pork cutlet served on top of rice, 700 yen $5.10 Another customer orders daily set meal. Thank you for visiting us today. I haven’t had a job this much fun in a long time.

I don’t plan on closing this place for another 10 years. They’re booked. Waiting. You be the owner. Today’s recommendation is stir-fried vegetables. And… Vegetable stir-fry Hungry, so I ate bread. less rice No problem This is my drug. I’ll make you a nice fish soup. I’ll pay extra. I have a lot of money.

What’s this? That’s a lot. That’s too much. I’m a regular customer who loves the homey taste. I have been going there for almost 20 years. I started going after I retired. Because it’s hard to cook alone. I can eat a variety of dishes here than I can cook at home.

I recommend the food here. Most recommended is the monthly sushi. Sushi can do many things for you. You can’t eat it anywhere else. Chirashi Sushi It is totally different from other restaurants. Nabeyaki udon noodles ¥700 $5.10