凄まじい人気を誇る京都の大衆そば屋の驚異的な仕事丨Tempura and Soba Restaurant

0:00 招福亭 ｼｮｳﾌｸﾃｲ
URL　https://youtu.be/MGruFdTm_xw
地図　https://goo.gl/maps/SnZg73XpLxFQDkf78
住所　京都府京都市下京区艮町894

42:26 松乃家 まつのや
URL　https://youtu.be/9mz_HwlAurw
地図　https://goo.gl/maps/sCTGPGpyFmNxQ2Au6
住所　京都府京都市上京区室町通上立売下る裏築地町98

1:33:58 ぼっかけうどん味沢　ﾐｻﾜ
URL　https://youtu.be/HOrCZzCyDzc
地図　https://goo.gl/maps/whhqH2r9CLKjyyw9A
住所　兵庫県神戸市兵庫区和田宮通５丁目１−１１

1:42:02　お好み焼き ゆうか
URL　https://youtu.be/n6pO43Jp5yk
地図　https://goo.gl/maps/45czsaLYWi94cFBB6
住所　兵庫県尼崎市南武庫之荘１丁目１５−７

2:01:12　鼓道
URL　https://youtu.be/7iwBfTZcb6o
地図　https://goo.gl/maps/vLieRiytPMvi8AZVA
住所　兵庫県淡路市野島大川57-3

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

#カツ丼 #うどん #お好み焼き

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Green onions The nabe is ready. lye removal Shofukutei “I’m going to cut the noodles next.” “This smells the best.” “We used to cut bonito here, too.” “until 10 years ago” “We used to cut bonito here, too.” We use 20kgs of bonito at the end of the year. “I hate soba.”

Since matcha is famous in Kyoto, I came up with the idea of kneading it into dough. “I don’t know why soba is so delicious” I visited a tea shop in Ujitawara and asked what kind of matcha matches our dough. It took me 3 years to get there through trial and error.

Granulated sugar We used to give this to a fertilizer shop for their pigs. I’m sure it’s tasty. “It’s all done” “Now we can move” A new branch was built across from the old Shofukutei. Seeing customers happy keeps me going. We use lots of ingredients to make our dishes. Our customers are very happy.

We purchase the deep-fried tofu from a shop, where they use Japanese soy beans and make it in a traditional way. They deliver us the freshly made deep fried tofu every morning. Buckwheat flour Matcha flour water It’s mysterious, but the aroma of matcha rises when adding matcha soba into sukiyaki.

I double the matcha as a treat when making it for New Year’s soba. Homemade noodles are easy to modify. You can add yuzu or tomatoes. Ginger shrimp Shrimp Tempura “Shofukutei” menu set menu Tonkatsu egg “Welcome” Here you go. Welcome! potato starch Tempura Rice Bowl Sauce Meat udon “Nabeyakisoba Set” “This is tenpura udon”

“2 cooked rice, Yes, thank you” “I got 3 Udon.” Welcome! Welcome! cooked rice Shrimp Tempura “Nabeyaki is here” “It will take some time after that.” potato starch Welcome! cabbage egg “I’ll go for nabeyaki” “Okay, I’m here” “Shiitake mushroom, chicken” “Thank you” egg Welcome

We got an order of a bowl of curry soba and a bowl of curry udon. “It’s a soba set” potato starch There’s a tatami room on the 2nd floor, bustling with many people. We got an order of a bowl of egg topped udon and a bowl of haikara udon. “Tempura udon is out.”

“Passes” “Curry soba is ready” Here’s the tendon. “Welcome” “Yes, nabeyaki is ready.” Sesame Tenkasu ginger Shiitake mushrooms Our restaurant opened in March 1983. It was built when I got married. Japanese butterbur Field mustard chicken Green onions pork shrimp green onion cutter Shofukutei Udon set with a pork cutlet bowl combo Zaru soba

Fuku soba Kyoto, Japan. A 3 minute walk from Imadegawa Station. Since 1937, Matsunoya. 6:50 am A day at the udon diner loved by students. The third-generation owner inherited the restaurant from his mother. His mother is helping the preparation. Drawer type refrigerator The seasoning can vary greatly, between summer and winter.

Being able to get the flavor right is a fun part about this job. Making the miso soup. 8:36 am Staff from the rice shop. Staff from the chicken butcher. Preparing the salt water. Making the udon. We make “Sasame Udon” which is as thin as soba noodles.

It’s completely different from the dough made back then, compared to my father’s method. I didn’t even make ramen back then. I was making soba, but the method was different. I we can do better with the udon and soba. I want to make the udon and soba better. Buckwheat flour

How many kinds of flour do you use in total? How many do I use? I use 9-10 kinds of flour. Everyone working will think the same way. I want to keep my job till the end. The owner was raised to be the third generation owner of “Matsunoya”.

I don’t think this is common these days. Udon We can’t make yakiudon with these udon noodles, so I change the type of flour, and the way we cook the noodles. We do all that to make yakiudon. Sasame Udon (Thin udon noodles) Pre-cooking the noodles for the yakiudon and yakisoba.

We cook our udon noodles after taking orders. It’ll get sticky and lumped if we don’t pull the noodles apart. They open at 11:00. They only have table seats. The interior is calm and has a Japanese warmth. Pork Cutlet Curry Udon 3 types of Kamatama Udon.

Orders of pork soup and fried rice came in right after opening. Pork soup Pork Cutlet Curry Udon, Rice (Medium) One pork cutlet bowl. Pork cutlet bowl, cold kake soba They already have orders for 3 pork cutlet bowls. The udon noodles are cooked after getting orders! Deep fried tofu, curry udon and pork cutlet.

Add the onsen egg on top and it’s done. Pork Cutlet Curry Udon + Rice (Medium) Do you want a paper apron? Dip Noodles with Aburakasu and Pork Deep frying the tempura for the chicken tempura soba! They make the chicken and egg bowl and pork cutlet bowl at the same time!

Chicken Tempura BK Soba One rice omelet. The chicken tempura soba is served! Croquette Set Meal The restaurant is packed with students and office workers. Fried Chicken Set Meal, Pork Cutlet Set Meal Udon, Rice Bowls, Tempura, Chinese Pot Almost all of the cooking is done by the owner himself! Rice Omelet

The rice omelet comes with miso soup! Chicken Tempura BK Udon Tempura Udon Set Meal Zaru Soba (Large) Thanks for waiting. This is the zaru soba (large). The cold wild vegetable soba is here! 2 chicken tempura Yakisoba The voluminous, “Fried Chicken Set Meal” They satisfy the appetite of students! Pork Cutlet Set Meal

Yakisoba noodles made with homemade noodles are also popular! Yamakake soba Yakisoba 2 pork cutlet bowls, make one of them large. You can get a large size pork cutlet bowl for an extra 200 yen. If you can’t eat a lot, it will be difficult to finish. Regular Size Pork Cutlet Bowl

Customers who ordered the pork cutlet bowl. Pork Cutlet Bowl (Large) 2 bowls of Cold Kitsune Udon Kitsune Bowl Meat Curry Udon (Large) Kitsune Bowl Fried Chicken Set Meal (Large), Pork Cutlet Bowl Fried Fish Set Meal Pork Cutlet Bowl, Chicken Tempura Udon Kayaku Rice Set (Small), Rice Omelet

1 Cold Kake Udon (Large) for eat-in. Cold Kitsune Udon Meat Curry Udon (Large) Fried Chicken Set Meal (Large) There are 3, 2, 2, 1 guests outside. The part-time staff perfectly supports the chef! Chicken Tempura Udon and Pork Cutlet Bowl please! There are 2, 2, 6 guests waiting. Butter Mentai Kamatama Udon

Kamatama Udon, Kayaku Rice (Medium), Butter Kamatama Udon (Large) Cold Kake Udon (Large) Fried Chicken Set Meal, Croquette Set Meal for eat-in. Butter Kamatama Udon (Large) Kamatama Udon, Kayaku Rice (Medium) Croquette Set Meal Fried Chicken Set Meal Tempura Bowl, Chicken Tempura Udon, Pork Soup Set Meal Tempura Bowl Pork Soup Set Meal

An order of pork cutlet bowl (large). Pork Cutlet Bowl (Large) Yakiudon Chicken Tempura BK Udon (Sasame Udon) Wadamisaki, Kobe-shi, Hyogo Established 45 years ago, Bokkake Udon Misawa He is cooking yakisoba noodles with “Bokkake”, which is a famous cuisine in Kobe.

Mr. Sawada is the second-generation owner. He is keeping their customers trust which was nurtured by the previous owner. Bokkake yakisoba, $3.50 Bokkake is cooked by simmering the best quality beef tendon. Bokkake is a popular topping that most customers order. They serve 400 bowls tops because of how popular they are.

One of their selling points is the fact that they serve their customers quickly and efficiently. Since there are many factories around the restaurant, such as shipping yards, sometimes they need to serve long lines at lunch time. The owner aims to serve as many dishes as they can, during their limited hours.

You can see his passion in his rythmical handwork. Stamina soba, $3.60 Tuna and mayonnaise riceball, $0.80 Mentai riceball, $0.80 Kimchi bokkake udon, $4.50 Minamimukonoso, Amagasaki-shi, Hyogo Established 23 years ago “Okonomiyaki Yuka” daikon radish Sea kelp Tofu,Konjac The owner is from Hiroshima. He uses the Hiroshima-style okonomiyaki as reference.

I used to work as an office worker for a year after graduating high school. I’ve been working for an Okonomiyaki restaurant since then. Chikuwa Eggs Cabbage Oden Broth Boiled eggs Fried Tofu Chikuwa (fish cakes) Roasted Tofu Cabbage rolls, sausages sugi daikon radish Boiled Suji Okonomiyaki Batter

Since we have many spicy ala cartes, we make the sauce sweet. Chicken ‘Okonomiyaki, teppanyaki, a la carte’ Teppan yaki menu Menu The leverage’s been used for 30 years. The 16mm iron plates, for grilling the food thoroughly. Oyster Cabbage green onion Tenkasu, Pork Welcome! Yakisoba “It is finished.” Eggs sauce

” Table 5 ” ” Butamodan ” ” Pork okonomiyaki ” Welcome! Cheese red pickled ginger ” Here we go ” I’ll be there. ” Table 5 ” Oden Oden (Daikon, an egg and beef tendon) Mustard Pork Eggs sauce mayonnaise Rice sauce Tonpei fried rice Kimchi Cabbage Carrot bean sprouts

Aburakas (deep-fried cow’s intestines) Pork Chinese noodles, udon noodles sauce sauce Champon yaki (Pork, squid and aburakasu) Bean sprouts Grilled salted beef tendon batter Chinese noodles cabbage green onion, carrot Tenkasu pork batter Welcome! Come in. egg cheese sauce Pork modern yaki (Cheese) Hankyu Mukonoso Station Hyogo,Japan Akashi Kaikyo Bridge

Awaji Island, rich in nature, blessed with oceans and mountains Kodou Awaji Chef’s Garden’s oyakodon and katsu don, Only 3 types of exquisite karaage. Preparation begins immediately. Preparing the soup stock for the rice bowl Preparing “dashi stock for donburi” prepared the day before warm it up Preparing ingredients for oyakodon.

Ingredients used in the menu are Mainly from Awaji Island Onions (Awaji-produced), cut Cut onions Green onions (from Awaji) are cut Soaking leeks in water as well as onions “Awaji pork cutlet on rice” Pork preparation Cutting a slit in the pork Make a slit in the pork. powder (for polishing, dusting, etc.)

Makes the batter less likely to flake off Eggs Bread crumbs firmly Awaji pork preparation complete Freshly fried and crispy Awaji pork cutlet served on top of a bowl of rice. Tourists from overseas are also very satisfied. Next, preparing the meat for oyakodon. Chicken breast meat Chicken thigh All meat chopped into small pieces

Then, chicken seseri Lastly, we cut the duck meat Oyakodon contains four kinds of meat I’m going to use plenty of it. Fluffy oyakodon and katsudon with guts, and karaage (deep fried chicken). Four kinds of chicken meat are lavishly used in this dish. “kiwami-tokujou oyakodon” Taste that makes you smile.

In between jobs We also do ordering work Drain soaked vegetables Rice is cooked Awaji ricei Water Preparation Preparation of fryer Karaage preliminary arrangements Salted malt, kelp, sesame oil, etc. mixed in Special karaage sauce The sauce is thoroughly Rubbed and marinated Freshly fried and juicy “Awaji chicken malted rice karaage.” mitsuba

Heating the broth for the bowl of rice And cleaning up before opening. The manager himself does it. Opening Soon 11:00 The store is finally open. Table seating Counter seating with a view of the sea Outside terrace seating Water, spoons, chopsticks, etc. are self-service Orders are taken from a ticket machine

The menu consists of “kiwami-tokujou Oyakodon”, “Awaji Pork Katsu don”, “Awaji Chicken Kouji Karaage” What kind of day awaits us today? The first customer came to the store The first customer came to the store. Couple coming to the store Order from ticket machine The first order is “kiwami-tokujou Oyakodon”

Ingredients are prepared in advance 3 eggs are used for one serving of oyako-don. The pot comes to a boil chicken breast meat, chicken thigh, chicken seseri, and duck meat in special broth, Four kinds of meat are boiled. Pouring the beaten egg evenly into the pan Pour over rice Shaping

Place dark orange yolk Place in the middle Finish by placing the mitsuba leaves on top “Kiwami-tokujou oyakodon” is now complete! Looks so delicious! Take a picture (Mr. Boyfriend) Can I eat? Your boyfriend takes a sip first Next she takes a bite. We spoke to them. (Director) (Today) is it a date? It’s so delicious! From Naruto City, Tokushima Prefecture (here I come) I (ate) a oyakodon. (Director) Maybe one for two? I was thinking we could eat a lot of different things Two people share one. Eat and walk around other restaurants😊. Great to eat with a spectacular view♪ 🏖️

Meanwhile, in the kitchen, while we are open for business I will also be preparing food. Preparation of soup stock for donburi (Customer) Thanks for the food (Mr. Nomino) Thank you very much! after this Eating at other restaurants Chef’s garden with many stores

The beautiful scenery I can’t help but want to take a picture Which restaurant to choose? I’m very worried The customer from earlier has returned Outside on the terrace with the family. Plan to share katsudon katsudon Taking out the cutlets prepared in the morning Cooking “Awaji Pork katsudon”

Breading the cutlets again. and fry them until crispy. donburi dashi serving rice Watching the pot and cutlets Proceeding at the same time Pork cutlets have been fried. Characterized by its soft sweetness and flavor. Awaji pork cutlet After dipping the cutlet in special “donburi dashi” soup. Handily cut into equal portions.

Putting it on top of the rice Pour a lot of raw egg over it Fluffy and melty Waiting for the right moment The eggs are finished at the perfect time Place on top of a bowl of rice to complete the dish. (Mr. Nomino) sorry for the wait

An oversized pork cutlet that overflows the bowl. Awaji Pork katsudon Sansho (Japanese pepper) and plates are also available We join the family waiting outside Today it’s katsudon (pork cutlet served on top of a bowl of rice) (Customer) It looks yammy and delicious Shared with seafood bowls from other restaurants ♪

Wife taking a picture Let’s eat. It’s windy. Katsudon (pork cutlet bowl), kaisendon (seafood bowl), and karaage (fried fish). Everyone eats what they like. The father takes the first bite! Mellow! Yes, delicious! In fact, this katsudon has A little ingenuity is hidden in this katsudon.

The part of the cutlet without the egg on top The part of the cutlet that does not have the egg on it is soaked in the rice-bowl broth in advance Even the part where the egg is not on top soaked in the soup stock and fully tasted Three menus are shared. Delicious! Crunchy!

The child also takes a bite of the cutlet… Crispy. with a fluffy egg Delicious! (Customer) It’s nice outside. It’s so nice. You can dine while enjoying the spectacular view only at this chef’s garden. The food was delicious! The dishes after eating are Self-returned. Thank you for the food!

Wash the dishes while you calm down for a moment. One-operator, which is why all the work is done by one person. After noon New customer arrives Oyakodon and katsudon for two each Order passed. It’s getting a little busier. We will cook 4 at the same time.

Handily pouring a raw egg over the top Oyakodon first Then, katsudon (pork cutlet served on top of a bowl of rice) Two katsudon completed Then, finish up the oyakodon. Finished two oyakodon. Let’s eat. Delicious! sharing a cutlet (Child) They’re so crispy! The young lady also takes a big bite Finished eating!

(Director) Are you on summer vacation? (Director) How’s your summer vacation? It’s great! LOL! Customers taking a commemorative photo with the store in the background Mr. Nomino, the order exceeded his expectations. He quickly cooks additional rice Six overseas customers came to the store. For foreign customers The owner responds in English.

Overseas customers are also Many customers come to the store Katsudon for two, oyakodon for two, order of Karaage How will this order be finished Mr. Nomino noticed a customer As we proceed with the cooking Serve customers at the same time. After serving customers, return to cooking immediately. Fry the karaage first

Deep fry katsu at the same time as karaage Preparing eggs while frying karaage is fried twice Deep fry once first And check the pork cutlets. The pork cutlet is fried once The rest is left to heat up in the residual heat Fry karaage twice as it is. Karaage is deep fried

The pot has come to a boil With flowing, masterful handiwork Eggs are poured control the finish of the egg by adjusting the heat From what we finish first. Final adjustment with fire Light a second fire just before finishing. Second finish

Putting the yolk of the egg in the middle of the bowl Oyako-don with egg Deep-fried pork cutlet topped with donburi broth Completion of karaage I will complete two katsudon. Perfectly identify the priorities of the order and Finishing touches Customers surprised by katsudon That katsudon and the view together. capture in a photograph

Commemorative photo Let’s eat. Everyone looks so delicious! The most ！！！！ These people are on vacation from Hong Kong. Holiday! （I’m here from Hong Kong.) Orders continue Mr. Nomino continues to stand up and cook! He keeps increasing his speed! The rice has just gone up

Always checking the state of the pot Proceeding with the cooking Pouring an egg over the top with perfect timing Is the heat coming through? Check the inside With a serious gaze Determining the finished product Finishing one after another katsudon Oyako-don

(Mr. Nomino) Excuse me, is there a customer waiting for you at number 11? Thank you for waiting This is oyakodon and katsudon. Thank you very much for your patience. To all the college students who are traveling (Customer) It’s so mellow! I’m here with my club members. (Director) With everyone in the club!？

Yes, sir. (School) Ritsumeikan. Kyoto. (Director) From Kyoto! (It was) my first time on Awaji Island, so… It’s amazing… the sea I never see the ocean in Kyoto. When I walked into the store. I thought the oyakodon looked really good. It was love at first sight.

(Director) What do you think? The one you Oyakodon that you fell in love with at first sight is It’s already great! It is so good! Eating a bowl of rice in the restaurant Customers Finished eating splendidly! Customer leaves the restaurant Thank you, I’m done! (Hong Kong customer) Delicious! Waving them off. Mr. Nomino

With a beautiful view at the end Commemorative photo In between sales Preparation of gara-dashi soup stock. Take frequent breaks. Proceeding with the work Straining the bonito and kelp broth Dashi stock is completed Gara dashi is ready to be cooked Ingredients are removed Strain the gara-dashi soup stock

Chef Garden is a beautiful place to watch the sunset. Many customers visit The sun is gradually setting. As the sun sets The last peak of the day arrives. Now, one last game! With this order, the katsudon for today have been sold out! First time using 6 gas stoves today.

Cooking 3 oyakodon and 3 katsudon Skillful use of six gas stoves. Go for it, Mr. Nomino 💪. While cooking for 6 people Quickly respond to other customers. Pouring raw eggs in 6 consecutive batches Six consecutive raw eggs are poured into the bowl.

No matter how many orders come in the finish is the same Oyakodon for 3 is ready! These customers are… They are eating outside on the terrace. From the city of Osaka I came to Awaji Island because I wanted to go to the beach. Looking for a fashionable store. Here we are.

I thought the chef garden I came here because I thought it was stylish. （I took a quick look around (in the chef garden) I came here because I thought it looked delicious I chose the oyakodon (Director) May I see it? Looks delicious… ♪ (Director) I like it. Thank you. It’s so delicious!

Meanwhile, in the kitchen Cooking 4 servings of katsudon (pork cutlet served on top of rice) with great vigor Finishing the rice bowl Three katsudon completed in the blink of an eye! (Female customer 1) The color (of the eggs) is amazing! (Female customer 2) wonderful！ (Female guest 3) wonderful！

It looks delicious. （I thought I’d take (a picture). Katsudon with the setting sun in the background. A customer taking a picture (Photo) So good! Let’s eat. Very tasty! The broth is so good that it’s almost too good to be true! Tasty! Seriously delicious! Scatter the yolk. and eat it with rice

He is very satisfied… I can eat two. You can definitely eat it. (katsudon and oyakodon) both can be eaten Drive (I came by) from Osaka We were in a college sorority together. Yosakoi (club activities) On instagram (looking for) We said, “Where are we going to have dinner?

（I searched for Awaji Island Gourmet and this place came up (Director) (Came here) What was the deciding factor? Bij! (Visual) The visuals are too good to be true. It’s so delicious! Totally different from oyakodon at home lol Maybe it’s time for a beautiful sunset. (Me too) I thought

Even as you all are enjoying the sunset Mr. Nomino continues to cook delicious food The setting sun illuminates Mr. Nomino Just keep on making it. (Mr. Nomino) I’m sorry Sorry to keep you waiting~ Customers leaving the store early to watch the sunset. On the terrace at sunset time Many people gather

Today is so fulfilling I had dinner with the sunset. It was a great day. I have about two more servings of rice. a little more than usual I cooked more than I should have. It will be done in about 15 minutes.

(If there are any left over), it will be a meal for me and my part-timer. Leftover rice can be fried rice, etc. The sun has completely set We are nearing the end of today’s business. Customers are settling in. We’re starting to clean up a little bit.

This is the highest (sales) on a weekday. Most sold. Going to start cleaning up outside the store (Photographer) For today. Last order? (Mr. nomino) I think this is the last one. Today’s Last Order The last oyakodon of the day Last customer of the day Signs are also put away

(Director) I’m sorry, thank you for your time Thank you for your time (Director) All the orders now? Finished. (Director) Katsudon was sold out today That’s right. A little higher than expected Calculating today’s sales Katsudon 19 cups 38 cups of oyakodon 38 + 19 is = 57 57 cups were And five karaages.

(Director) You turned it around by yourself That’s good. （We sold as many as we said we would. (Director) I’m going to clean up now, but What time do you usually finish? Today, I would say about 8:30 p.m.

(Director) I came to work today at 8:00 in the morning. I’ve already been here all day. Yes. (Director) Do you usually run the store like this all day long by yourself? Yes, I do. Sometimes I have a part-timer. On weekdays (me and my part time job) I think it’s about half and half.

(Director) What was your day like? Well, as usual. It was a day as usual. Business is closed for the day A long day at Kodo has come to an end!