超絶怒涛のカレーうどんラッシュ！三代目が回す大阪レトロ銭湯がディープすぎた丨Japanese Public Bathhouse Dining Room

超絶怒涛のカレーうどんラッシュ！三代目が回す大阪レトロ銭湯がディープすぎた丨Japanese Public Bathhouse Dining Room

I come here every day I just had udon I’ve been coming here since I was a child Open 24 hours a day, 365 days a year
“Dream Public Bath Goshiki” Customers are flocking to the udon corner The specialty is curry udon! A set that includes udon, a place to wash off your sweat, and rice Five colors Delicious! It was quite rich and delicious. It’s quite spicy, but it’s easy to eat. We want our customers to leave as cheap as possible. That’s our motto, so we try to keep our prices as low as possible. Osaka, Japan Established in 1964
A public bathhouse of dreams Goshiki Japan’s largest public bathhouse, open 24 hours a day, 365 days a year You eat after you’ve washed your body It’s quite spicy It’s great because you can wash your body off again It’s worth going to the sauna
It makes you feel great I get my hair done there too, so it feels good I come here every day Staff member) Do you come here every day? I just had udon I’ve been here 360 days The taste is different
The food here is delicious And inside that facility… The udon corner 12:55 Tickets for bathing and meals can be purchased from the vending machine Meat udon 600 yen
Curry udon 600 yen Wakame udon 550 yen
Kitsune udon 550 yen Yamakake udon 550 yen
Tempura soba 550 yen Each topping is 50 yen
Rice is 100 yen Bath ticket (adult) is 600 yen
Sauna + bath ticket is 800 yen Udon ticket is 600 yen or 550 yen Some customers come just to eat udon
The specialty is curry udon! Curry udon 600 yen Staff member) How long have you been working here? It’s been about 30…35 years I started working there as a part-timer when I was a student And I’ve been here ever since Special spices Dashi Thickened with water-dissolved potato starch Curry udon wasn’t available when I was a student
but there was meat udon Curry udon has been available for a few years now It’s now the most popular They use only domestic beef They use Yamagata beef You can get about 10 kilos It’s good meat and makes a good broth Curry udon is the best, whether it’s summer or winter Business hours change depending on the day of the week You can also eat at the tables inside the facility I heard it on TV I heard that curry udon is famous here It was quite rich and delicious It’s quite spicy, but it’s easy to eat It was quite spicy, but It was quite delicious I ate it all! Many people drank up the broth! Dream Public Bath Goshiki 3rd Generation
Uehara Daiki Staff) Curry udon 600 yen, rice 100 yen Staff) I was pretty full for 700 yen, but it was good It was good! Staff) I think it’s really cheap That’s right Staff) Why are they offering it at such a low price? We want our customers to leave as cheap as possible That’s our motto, so we try to keep prices as low as possible Staff) Can you manage this? I’ll keep doing it I raised it by just 50 yen about half a year ago Even if it’s 600 yen, it’s still hard, but I’ll do my best Staff) Was it a big decision to raise it by just 50 yen? No, I’ve been thinking about it for over a year now Well, I want customers to go home as cheap as possible. That was the moment. On the 5th, if you buy a five-day pass, you can bathe for free that day! Staff member) How many generations have you been in the business, Mr. Uehara? The third generation My father is still the second generation president (Uehara Seiji) The third generation is still in training My grandfather was the first The old Goshiki Onsen was first established in 1964 In 1987, I wanted to build the best public bath in Japan The dream of a public bathhouse, Goshiki, was born I’ve always played baseball But in the end, I wanted to take over Goshiki I thought it was my destiny I’ve lived my life doing that since I was a child I think my calling is to be a bathhouse I was asked to take over Assistant manager Uehara-san Staff) Do you train every day? I don’t train every day Once or twice a week Staff) How many kilos do you lift? When I was younger, I was like 120 kilos Even now, I’m at 100 kilos What, you come here often? I eat it about once a week Meat udon 600 yen Thank you Looks so good… Cold-water rinse Furthermore, rinse with ice water Zaru soba noodles 550 yen Thank you for the meal Perfect after a bath… Mr. Nakayama, the famous security guard It’s been 38 years already
It’s almost 39 years I’ve been here for a long time, since I was in my 40s I’ve never had anyone collapse before Well, I’m a little timid, but I’m strong-hearted Staff) How many cars can you park here? 64 cars now Yes, both together It’s full This place is already famous for having long queues When I come to Osaka from all over the country, I always use the Goshiki blog If you don’t come here, it’ll be full This is where you line up at the front. Yamakake soba noodles 550 yen A customer ordering meat udon after a bath First, the broth Slurping down the smooth udon Added tempura flakes and shichimi The broth is delicious Half and half
Meat udon and curry udon I think it tastes even better after a bath 17:30 Good evening Shall I have it? Thank you Shampoo, body soap, rental towel All together, 60 yen
Shampoo, conditioner, soap (30 yen) Rental towel (30 yen) Staff) How long have you been working here? I’ve been working here part-time since I was 18 I’m 51 this year I came here as a part-timer, passed on the job search,
and started working here After six or seven years I was told to be looked after here By that time, I already had that feeling
and they told me to work hard together So that’s what we’ll do. In the past, there were a lot of places around here that didn’t have baths. Even when we were 18 or 19 years old Now, after the earthquake, a lot of houses were destroyed. Even though it’s been turned into an apartment building, people still come here. We have customers
Even if they have a bath at home, they say Goshiki is better We have people who come
New apartments have been built and people have moved in We have a lot of people who come because we have a fun place 24 hours a day That’s why we’re loved by locals We’re loved by people from other places too I come here all the time Wakame udon 550 yen, kombu udon 550 yen Let’s eat Add some tempura flakes Sip it after a bath I’m just going to sleep now It’s far away though Staff) Where did you come from? I’m from Yao Moriguchi Staff) Why did you come all the way here? I really love this place It’s so delicious
Everything is delicious Everything is delicious! I bought some more wakame udon Who wants a second helping? Yes It’s been about two weeks since I last had it
My son likes udon I always have curry udon I can make it sweet I’m off work today They have this ice cream-like thing called Sharpit That’s the main thing I come here for The udon here is famous Salarymen and the like come here on weekdays just to eat udon I’ve been coming here since I was a kid That’s about it Since elementary school 20:00 Delicious The curry udon here has always been delicious There was a (softball) game in Kobe On the beach grounds
I got covered in sand I wanted to wash it off a bit A set of udon noodles, a way to wash off the sweat, and a meal Five colors Delicious! I come here often Everyone likes baths It’s close by and it’s open late, so it’s a relief, or rather, I’m grateful It’s delicious It’s delicious! After dinner, take a bath There are carp There’s also the purpose of seeing carp There are some services there
You can order drinks like shaved ice The curry udon is delicious
The bath is reasonably priced and spacious It’s open from the morning It’s just the right size Why are there so many children here? Can you fit a lot in there? Full! More~ My dad joined me I ordered curry udon and rice 22:30 I’m currently in my fourth year of part-time work Actually, I’m from Kochi
I came to Osaka when I was 19 and it was close to my house I thought I’d work here as a part-timer
When I tried it Everyone was pretty nice
The customers were nice too I thought I’d stick with it for a while
and before I knew it, four years had passed After work, I had curry udon I want to eat this rich curry udon before going home I’ve been eating it a lot lately After all, it claims to be the best public bath in Japan It deserves that As Goshiki, I hope to create an even better facility The number of public baths is decreasing year by year I also believe that this is a culture that should never be lost Goshiki will take the lead and lead the public bath industry Staff member) I’ve never heard of a set of curry udon and a bath My grandfather, the previous generation, said that after a bath, you should have udon It’s easy to eat You can eat it before and after taking a bath Udon doesn’t change much with the times Ramen goes in and out of fashion, doesn’t it? It’s “udon” I became a udon restaurant I’m grateful that there are many customers who come just to eat udon After all, we’re open 24 hours a day, 365 days a year There’s always a sense of tension I think that’s the hardest part My current father (CEO) has been doing the same thing for a long time so I think it’s amazing that he’s been doing it for 30 years I think it’s amazing that he’s been doing it for 30 years Of course he talks to customers Everyone’s expressions before and after taking a bath are completely different Everyone leaves with a happy look on their face When I see that look,
I think bathhouses are great The number of customers during the New Year holidays is incredible The parking lot can already accommodate 75 cars Well, there are 20 to 30 cars lined up Staff member) Does that mean there will be traffic jams? I’m grateful for the Goshiki traffic jam I was able to do what I wanted to do to the very end I thought it was my fate to take over Goshiki after all I’m really glad I took over the bathhouse I’m glad I came to Goshiki A close look at a super public bathhouse that’s open 24 hours a day, 365 days a year The best udon I’ve ever had I’m glad I came It’s the best! Delicious
Delicious every year I like udon Osaka, Japan
About 10 minutes walk from JR Osaka Station Osaka Station Building 3 The one on the second basement floor… Established in 2004
Udonbo Osaka store 7:19
Employees arrive at work Weighing kelp Adjusting in grams Hidaka kelp
Rich and flavorful, typical of kelp Staff member) How much stock do you make? Everything will be gone About 400 people come in a day Preparing rice More employees are coming to work About 6 months after joining
I’m training to have my own store in the future Preparing for the limited menu
Zoni udon This is what we use for the zoni Burdock and konjac cooked separately
in soy sauce It feels like we’re using it Preparing for seasoned rice Cutting the deep-fried tofu Soft-boiled eggs Efficiently preparing the ingredients Flap Owner
Sogo Daily routine Spinach Kamaboko Yuzu peel Remove the white parts, which tend to taste bitter Remove the kelp Mixed dried fish such as mackerel, horse mackerel, and round squid Remove the scum Hana-katsuo Mix the seasoning and the dashi Everyone checks the dashi Preparing the shrimp Preparing a large amount Staff) Do you make the noodles at the main store in Takamatsu? There’s a noodle factory over there The noodle is kneaded there around noon the day before The shipping company uses the time to let it rest It’ll be just right when it arrives The local water in Kagawa
goes well with udon Udon noodles arrive from Takamatsu The foxtail is done Skim off the scum carefully It’s about this much
Start from when it’s not boiling very much Stretch it in the middle
and bring it to a boil If you boil it, it won’t get too cloudy. Meanwhile, at the store… Finishing the udon Applying pressure with a rolling pin to stretch it out While preparing the noodles, he also gives advice Konnyaku for zoni udon Staff) You also serve zoni, right? Kagawa’s zoni with white miso paste I didn’t think it would be this popular In Osaka Staff) Is it a popular menu item now? About 120 servings are made per day Last year, they made 3,000 meals
*During a limited period This year, they’re even faster than that Staff member) How old are you? 50 years old I started when I was 29 This April will be my 21st year After graduating from high school, I worked as a chef for 5 years After that, I worked at a udon restaurant with my father for 6 years So I opened up here Well, my family ran a udon restaurant so I was forced to help out Staff) It was a special education I didn’t like it though My school uniform would get powder on it I liked cooking. Staff) Do many people in Kagawa eat it for breakfast? That’s right.
Without being particularly interested. I guess I’m eating udon all the time. There’s udon in coffee shops too. There’s udon even in the eating contests at sports days. Normally it’s bean-jam buns or something. It’s stuff like bean buns and candy in powder. There’s udon. The udon is in a really hot place, so it can’t be eaten. Staff) How many times do you do this? I hit as much as I can until about 9:30 I’m not very good yet, and I’m not very fast Staff member) Do you want to open a udon restaurant in the future? Yes, I would like to try it. And preparing more zoni udon. My grandfather also works at an udon shop. This is the taste my grandmother makes for me even though she’s always busy with her business. Staff member) Udon shops have to be open early in the morning, and it’s physically demanding work, isn’t it? Staff) You’ve been doing this for 21 years.
How have you been able to continue? I don’t know if this is a normal answer, but I like udon noodles Early in the morning or late at night I’ve never felt it was a pain But it’s not like 20 years ago Recently, I’ve been in a bit of a condition I think I need to keep that in mind It’s something I’ve been used to since I was a child Isn’t Sanuki udon a local dish? If you want to pass it on, don’t you think young people will become more interested in it? Make a YouTube like this
Watch it Staff member) Are the noodles a little thin? A little thin Many people think that Sanuki udon is thick and hard Since I was little, I’ve been more Hand-made udon
Soft and easy to swallow Well, you can eat it without chewing Because I think it’s the original taste of Sanuki udon 9:30 Specialty “Inari-san” “Inari-sushi” served by the owner’s grandfather as a staff meal A dish that I decided to serve at my own restaurant They keep wrapping them up The sweet bean paste mochi goes into the zoni udon A regular customer comes in 45 minutes before opening Staff member) Do you come here often? He’s been here a long time He’s been here a little less recently He used to come here about five times a month We have a lot of long-time regulars While we’re talking Staff member) How long can you line up before opening? On busy days, 50 or 60 people. On weekends, it’s about that. Today (weekday), about 30 people. Staff) You said that you take orders (from customers before they enter) pretty early, right? The current part-timer has been here for 20 years
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00:26:40,683 –> 00:26:43,599
I take orders quickly Once the customers sit down, I serve the udon so that they don’t have to wait as long as possible I have them wait outside, so please eat as quickly as possible I prepare 260-270 bowls just for the day Our part-timers are great at moving We share with our regulars We set up the seats without stopping 10:45
Many customers before opening We take their orders in order Staff member) It was pretty early, wasn’t it? Like 45 minutes before? That’s right Waiting isn’t hard at all There’s lots to see I’m looking forward to it! The udon noodles start to boil The orders are shared
5 limited edition, 3 champon The rice is cooked The kitchen gets hectic The champon udon noodles are prepared Opens at 11:00 Sorry for the wait! Of course, it was full as soon as it opened. Champon udon 1,150 yen
Sanuki tsukemen 1,050 yen Wagyu beef udon 1,450 yen
Tempura udon 1,100 yen Hiyaten udon 1,150 yen
Nama-yū-udon 700 yen Freshly fried chikuwa on top 200 yen
Inari sushi 400 yen Zōni udon 1400 yen *Limited time only
Anchikuten 300 yen Chicken and burdock rice 300 yen Come in! Welcome! Soft, handmade udon Preparing limited edition zoni udon Anmochi and Sanuki white miso Served with kamaboko and bonito flakes Zoni udon 1,400 yen Because it is a limited menu,
many customers come for the zoni udon Work together to quickly complete the dish Thicken the champon Champon udon 1,150 yen Tempura udon 1,100 yen
Chikuwatamaten 350 yen Sanuki tsukemen made with olive pork, 1,050 yen Serves freshly fried tempura Very delicious The two of us came here yesterday as well We ordered the limited menu It’s made with white miso
You won’t find anything else like this It’s got bean paste mochi in it The limited menu changes every month It’s fun I’ve been coming here for years
I love udon It was as delicious as I expected I had the olive pork tsukemen The broth had a strong ginger flavor The noodles were hot, and the broth was hot I was panting a lot while eating Even while we were waiting in line, they took our orders They brought out the things we ordered smoothly I felt that this was a very friendly restaurant 11:52 Limited quantity of seasoned rice Thank you very much! Sorry for the inconvenience! Thank you! It was delicious.
Every year Staff member) What did you order? Ozoni udon, anchiku tempura, two kinds of tempura It’s the best! Delicious
Delicious every year Delicious as always The owner and all the staff are wonderful people Relaxing Soft-boiled egg tempura Tempura udon Soft and smooth
Sanuki udon with slightly thin noodles The owner’s pride and joy, crispy fried shrimp tempura This oil is excellent This rapeseed oil First of all, it doesn’t dirty the tempura pan.
No heartburn, and it smells good. Staff) Isn’t it pretty expensive? Expensive.
It costs twice as much. It’s yellowish in color, isn’t it? It’s tempura made with eggs and plain flour. Thank you very much! Today I ordered a set of hot udon noodles with seasoned rice Hiyaten udon noodles with seasoned rice I found out about it on Instagram It was delicious Somehow… It was really good for my body. It was delicious. The tempura was also delicious. The noodles were delicious. The best udon I’ve ever had. I ordered a large serving of chilled tempura udon. The udon was the best I’ve ever had I’m glad I came The orders are still coming in Olive beef Wagyu beef udon 1,450 yen Oroshi bukkake udon 700 yen Today I ordered grated daikon udon Staff) Do you have a favorite menu item? Udon noodles with grated daikon It’s topped with grated daikon and you pour dashi and sudachi over it It’s so delicious It’s served so quickly I think the staff work really well together Staff) A lot of people say that Zōni Udon is a taste that can only be found here Oh, I see If you’re in Kansai, this is probably the place If you go to Kagawa, there are a few Zōni Udon is popular, so it’s only available in January and February The rest will change every month. Staff) Have you decided what’s going to happen in March yet? March is Kasu Udon Osaka In collaboration with Sanuki Udon Serving food for customers before they sit down Customers sit down Served within a minute of sitting down Sorry to keep you waiting! Staff) It’s the exact moment you sit down That’s right It’s like they put the food in and serve it when they think customers won’t come Udon used to be “cheap, fast and tasty” Cheap isn’t something we can do right now I’ll try to do something about those two Curry udon 1200 yen 13:30
The line is still there Staff member) I think champon udon is pretty rare. It started with my father’s shop I started when I was in the first year of junior high school There aren’t many other places like this in my hometown The champon udon is their most famous dish The Takamatsu shop We’ve taken that tradition over to Osaka It’s one of the signature dishes that’s often served here Plenty of ingredients and hot sauce If you mix it with udon, you’ll definitely get addicted Staff) You also served a lot of tsukemen, right? That was something I came up with I used local pork I wanted to serve it to modern customers Surprisingly, even older people
seem to enjoy it Thank you very much! Closing time 15:00 Staff) Thank you for today! Thank you very much! Please come when I open my shop Staff) Have you decided when you will be open? Not at all, but
I want to acquire skills that I can be satisfied with I want to do that I still have a long way to go I’ll do my best Staff member) What is the origin of the name Udonbou? They say “rolling pin”
but it’s hand-made Staff) So you can’t stop making it by hand That’s right
As long as you’re still active I’ll do my best to make it by hand I hope to create an environment where young people, the next generation, can grow A close look at a super popular udon restaurant in Osaka, where the queue never ends, even on weekdays Osaka Kansai Expo
A look inside a packed udon restaurant It’s so delicious! It was delicious! I think we caught about 1,000 shrimp today. It was cool and delicious, especially since it was so hot. Curry rice topped with crispy pork cutlet Torotama Niku Udon topped with plenty of sweet and spicy beef Osaka, Japan EXPO Osaka/Kansai Expo Restaurant inside the Expo
“Tsukumo Udon Kansai Expo Branch” A large amount of ingredients was delivered. Manager Inoue-san Today is a bit of a challenge. We brought in a lot of ingredients, but About 3,500 to 4,000 servings. It’s Sunday because we have today’s and tomorrow’s stock. Two days’ worth of shrimp arrived today. We’ll probably get about 1,000 shrimp today. Well, we’ll fry about 1,000 shrimp. I think we’ll get about that many.
I hope so. Mr. Kato, who was in charge of opening the store. Six months in, what kind of customers are eating, and what kind of food are they eating? There are some things you can’t really see unless you’re actually there. I want to see things like that for myself, see the flow of customers, and see what they’re eating. I want to keep an eye on those things. Inari Fried tofu Dashi broth Staff) Are they making it here? The dashi stock is made here. Staff member) It smells amazing, it smells like dried sardines. Already The hot water is collected here. It’s extracted here. Small dried sardines, etc. It’s got everything, like bonito and kelp. Staff) Tsukumo Udon
Where is the main store? The main store is in Shiokoji, Kyoto. It’s located on the first basement floor of JR Kyoto Station. We opened at the end of July 2018. Our staff and I started out with the idea of opening a new udon restaurant. Staff) How many servings of meat do you make? About 400 servings. Staff) Does it usually run out in a day? They usually sell out within a day. Staff) Does the Expo also open at 9:00? Yes.
The Expo opens at 9:00. Staff) Do you also open at 9:00 to match that? Yes, that’s right. Staff member: Is this curry udon? Mixing curry broth Staff) There’s a huge amount, so it looks like it’ll take a while just to wipe it down. It takes forever. This takes an hour, so we won’t be able to open in time. They often serve grated radish tempura. Large shrimp, grated daikon radish, and cold dashi broth. This udon is perfect for this heat. These three were newly made for the Expo. Grated daikon radish and chicken tempura udon is also available at existing locations. This one is also popular. Tableware is also a part of Japanese culture. For example, this dish,
Grated Shrimp Tempura Udon, After you finish eating,
a picture of Thirty-six Views of Mount Fuji appears. That’s how it’s shaped. When you finish eating the udon,
a picture like this appears. Our international customers are especially pleased with this. Last December, our company launched a project to create opportunities for young creators. These were artists from outside the company. We received submissions from approximately 10 artists, totaling 14 works. From among these, we selected GO’s work. He lost his sight due to glaucoma, and in a few years, he would no longer be able to paint. As a company, We’re thinking about sharing GO’s paintings with the world. First, we created a large folding screen like this one for the entrance. Pop art of Saigo Takamori and Oda Nobunaga eating udon noodles. It depicts historical Japanese figures eating udon noodles. I asked them to write it so that our guests could enjoy it as well. And then, above each table, We’ve placed a folding screen. I hope that people will take photos of them on Instagram or something. “Tsukumo Udon MV” uses animation that is popular with overseas audiences. Good morning everyone! Morning Assembly Opens at 9:00 AM Shaved Ice Udon: ¥1,650
Grated Shrimp Tempura Udon: ¥1,480 Mentaiko Cream Udon: ¥1,680 Chicken Tempura Udon 1,480 yen
Meat Udon 1,450 yen Kitsune Udon 980 yen
Pork Cutlet Curry Udon 1,980 yen Grated Chicken Tempura Udon 1,480 yen
Toro Tama Meat Udon 1,680 yen Pork Cutlet Curry Rice 1,800 yen
Large Shrimp Tempura Bowl 1,500 yen Gyoza and beer set: ¥1,580
Mango shaved ice: ¥1,300 Two customers came right away. Shaved ice Green onion, chopped fried tofu, tempura flakes, shrimp tempura Shaved Ice Udon 1,650 yen
Toro Tama Udon 1,280 yen Green Beans Shrimp Tempura Grated Shrimp Tempura Udon 1,480 yen Frying in large quantities Only the exterior of the interior is prepared. The interior, equipment, and layout
were all designed by ourselves. Staff member: How long did it take from the time you decided to open a store to the time it was completed? I submitted my application and received my acceptance/rejection information last May, I think. Then there was an information session
around July or August. Yes,
it took about a little less than a year. I’m currently visiting the Expo for the third time. Staff member: So this is your third visit? This is my third visit. I’ve been to the Italian Pavilion about seven times. They change the pavilion every week. I go there every time I have a day off. I got spiny lobster udon! Spiny Lobster Limited to 10 servings
Spiny Lobster Udon Bite into it with gusto The aroma of spiny lobster was delicious. 10:30 Toro Tama Meat Udon 1,680 yen Pork Cutlet Pork Cutlet Curry Rice 1,800 yen Mango Shaved Ice 1,300 yen Large Shrimp Tempura Bowl 1,300 yen Staff) Oh, they have gyoza too! They also have gyoza. Staff) It’s an udon restaurant, but they have pretty much everything. They do everything. It was delicious. It cools me down nicely. Shrimp Tempura Udon 1,480 yen
Chicken Tempura Udon 1,480 yen (I ordered) Chicken Tempura Curry Udon It was quite filling, and The chicken tempura was delicious, and I was very satisfied. It had a great texture, was smooth, and was delicious. Staff member: Where are you from? I’m from Chiba. It’s really hot out here, so… I was really looking for something cool and refreshing, so this was perfect. It’s really delicious. The portions are really generous, too. 12:00 Originally, our company operated a stand-up udon restaurant. It was located inside the west exit ticket gates of JR Kyoto Station. Due to the renovation of JR Kyoto Station, It has now moved outside the JR ticket gates. At that time, we were outside the ticket gates, so we were competing with many other restaurants. How could we differentiate ourselves among udon restaurants? But homemade noodles and freshly fried tempura were already the norm. Sardine broth
That’s what they call dried sardines. So I wondered where it was sourced. Nagasaki Prefecture is the largest producer of tsukumo in Japan, and among them, I was particularly interested in the Kujukushima Islands. I chose the name “iriko” (dried sardines) from the Kujukushima Islands. I chose the name “tsukumo” (meatballs) from the Kujukushima Islands. I came up with the name “tsukumo udon.” When I often go to Kyoto When I take the night bus I realized that it was a very popular restaurant. Tsukumo Udon
I thought I’d heard it somewhere before. That place in the station, right?
And then I realized it was that Tsukumo Udon. It was the same restaurant, but it felt like I was experiencing a different one. That’s what it felt like. Staff member: What did you order? Pork cutlet curry and gyoza set. Draft beer. Very delicious! It’s delicious. Delicious.
The chicken tempura is delicious. I’m from Tokyo. The broth is sweet. Sweet and delicious. (I ordered)
Shaved Ice Udon Staff) It’s rare, isn’t it? It was my first time trying it. It was cool and delicious, especially since it was so hot. An inside look at “Tsukumo Udon,” an udon restaurant that’s always packed with customers.

0:00 豊中）夢の公衆浴場 五色
地図　https://maps.app.goo.gl/U21XeAxN75mCXKbn7
住所　大阪府豊中市庄内栄町３丁目２４−１０
URL　https://youtu.be/I4Und1lGvLE

23:36 大阪）うどん棒 大阪店
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住所　大阪市北区梅田１丁目１−３ 大阪駅前第3ビル 地下2F F37-2
URL　https://youtu.be/vTDRxPd8dxc

1:13:42 大阪）【閉業】つくもうどんEXPRESS 大阪・関西万博店【閉業】
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住所　大阪市此花区夢洲中１丁目 リングサイドマーケットプレイス西
URL　https://youtu.be/9U6u2Py4EHg

うどんそば 関西 Udonsoba Kansai
https://www.youtube.com/channel/UCsyzqlcYZJUdAV2D9DXjp6g

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