スタミナ鉄板焼肉が爆食いアニキを唸らせる福岡ソウルフードが凄い！

スタミナ鉄板焼肉が爆食いアニキを唸らせる福岡ソウルフードが凄い！

Shimohakusuikita, Kasuga City, Fukuoka
Stamina Yakiniku Teppan King The company has affiliated stores in Chikushino, Yoshizuka Ekimae, and Kuko Higashi. Stir-fried pork (komekomi), cabbage, and garlic on a teppan grill,
Teppan yakiniku is popular for its stamina. 9:30 a.m.
Close-up shooting from preparation tabletop pickled daikon radish This guy makes me eat even more rice. Sweet and dry miso View our menu
*Prices revised from April 2023. Only “Teppanyaki” is on the main menu
Very simple selection 850 yen for 1 person, 1550 yen for 2 persons (double)
Medium rice: 280 yen, Kimuchi: 350 yen Rice is free during lunch time!
You can choose between large, medium, and small rice and get free refills! Manager Eto comes to work. Preparation of cabbage Consume about 60 kg of cabbage per day. raised tatami-floored seating area (usu. in a Japanese restaurant) table seating counter seat Another small room in the back of the store Pork preparation Cut into dice Boil pork undercook and heat through. Opening at 11:30 a.m. Customers flow in as soon as the store opens. 1.5 large servings fatty More oil in just one? Orders come in all at once. warm up the iron plate garlic (Allium sativum) No garlic here. Rice and miso soup are served first Set garlic on a hot griddle. Arrange meat and cabbage in a well-balanced arrangement. oil Teppan King 1 serving 850 yen Teppanyaki topped with secret miso paste More garlic. Delicious! I want to try it! Here you go, 1.5 servings with more oil. salty miso It’s quite oily and meaty. If you eat it with spicy miso, it’s not refreshing. I think it’s a refreshing way to eat. Step up and pull the oil over. Eat sweet at first. It’s like changing the flavor to make it spicier. The meat here has all the extra fat and fatty parts removed. Very tasty with an even taste. This makes me want another bowl of rice… It’s garlicky and delicious! Many customers enjoy beer. Set the table-top takuan on white rice and wait for the teppan-yaki. (Staff) Do you come here often? Yes, about once a week. I live alone. Delicious rice with a hot meal. I think there are many teishoku-ya, but why do you come here? After all, free refills of rice, with this flavor. Each customer has his or her own way of eating. Oil with sweetbreads on it. I like the way you put the hot sauce on vegetables. 1.5 servings with more garlic oil (Staff) I think there are two kinds of miso,
Which one do you choose and how do you eat it? I like spicy, so spicy it is. Can I ask what it will taste like? I thought it would be a little tangy. Would you like more beer? It goes so much further! More garlic oil
Teppan King for two, 1,550 yen The two-person serving is very powerful… Hearty and appetizing with the aroma of garlic. Fukuoka’s Soul Food
Great taste to fill your gut! Tilt the steel plate with a wooden stick. draw oil to one’s side Dissolve hot miso in oil… Tangy and spicy and pork,
The spiciness and sweetness of the pork and cabbage are a perfect match! On a bed of rice… Stamina Yakiniku Teppan King!
Thank you very much! Delicious. It’s freshly fried, so it’s the best. Maki-machi, Tosu City, Saga Prefecture
Tempura Maki Tosu Honten Reasonably priced freshly fried tempura specialty restaurant.
All-you-can-eat squid and takana. Free large serving of rice. Spacious parking lot for 90 cars
Close to the tempura restaurant with a long line 5:43 AM.
From preparing squid shochu (Japanese liquor similar to vodka) Yuzu peel Yuzu kosho Homemade salted squid garden eel scallop kiss chicken and shiso cheese Cold and tea are self-service Color-coded by set meal type According to the customer’s order. For example, you have nine set meals. Among the nine. This is the tag after the order has been placed (Staff) What would it be like if you did yellow? If it’s yellow, it’s a well balanced set meal. If it’s red, it’s a shrimp set meal. That’s the way it is, sir. You can’t serve water on it to your customers. I thought I’d better wipe up. This customer is this color When it comes to this color for this customer. So the contents are different depending on this color. I’d rather fry that in a fryer. Watch this and fry it to the customer’s order. So it’s tough. We can fit up to 10 people in the room. I need to keep a menu in mind for 10 people. (Staff) You use your head. That’s right. It’s great. Pickled radish fried Chinese cabbage salted and fermented squid skim (a liquid) thick dipping sauces
Customers can use it according to their own preference. thick soy sauce flavoured with sake, shoyu, mirin and sugar kabosu (type of citrus fruit) (Citrus sphaerocarpa) Enjoy Tempura with your favorite flavor
Dark tempura sauce, kabosu, yuzu kosho, algae salt store manager Tempura Caprese.
Tomaprio Tempura Melted cheese and basil sauce go well together. Idea tempura is also popular Seasonal Kakiage
Edamame Sweet corn Grandma and grandpa will be happy. Free Tenkasu canola oil water fryer About 25 kg of tempura flour is used in a day. In a bowl that is hard to heat up.
Prevent deterioration of tempura flour Tempura ingredients with a focus on freshness
About 10 types of seafood available We’ll get rid of it around 3:00 p.m. or 4:00 p.m. All this will be gone. If it were the weekend. Trial Tempura soup stock made from konbu miso soup skim (a liquid) miso soup tofu wakame Free 300g large serving of rice
＋Extra large serving of 450g for +50yen Free choice of cereal rice for set meals Open kitchen
A row of counter seats 3 tables in the back Opening Soon Five-course tempura set meal 790 yen
horse mackerel, yellowtail, chicken, eggplant, pumpkin All set meals include rice, miso soup and pickles Tempura Set Meal 890 yen
Shrimp, yellowtail, shishamo, squid, and 3 vegetables Seafood and chicken well balanced set meal 930 yen
Shrimp, squid, chicken shiso cheese, white meat, 3 vegetables Shrimp and squid tempura set meal: 1,050 yen
3 prawns, squid, 3 vegetables Seafood tempura samadai set meal: 1,100 yen
2 prawns, conger eel, scallop, 3 vegetables Additional A la carte Tempura Menu
110 yen and up Maitake mushroom 110 yen Anago (eel) 280 yen Seafood tempura samadai set meal: 1,100 yen
2 prawns, conger eel, scallop, 3 vegetables A Taste of Seafood Set Meal
Set menus featuring seafood Crispy, fluffy and hearty giant conger eel In tempura sauce with grated daikon radish. The salted squid that you can’t stop eating white rice is an all-you-can-eat … Ebi-ten (shrimp tempura) with an irresistible “puripuri” texture.
It is also recommended to eat it with salt. 11:00 Opening customers rushing in Noon business begins. I thought the chicken was good, didn’t you? The chicken was so good. Ticket vending machine at the entrance A man in a blue shirt came to the store Chicken tempura set meal, order a large serving of rice Manager checking orders fry sweet potatoes first make Chicken thigh, white meat, egg, sausage deep-fry eggplant tempura A quick bite of eggplant tempura Then the white meat tempura receive a large serving of rice Third customer to come to the store. The batter is too thin. The taste of the ingredients can be felt well. It’s like they come quite a bit. tempura set meal Looks delicious. Shrimp, squid, kiss, scallop Tempura carefully fried one by one. Dip the tempura into the tsuyu (soy sauce) and enjoy!
immediately bring white rice to your mouth. (Clerk) You can also change the rice from the middle to cereal rice. Then we’ll go inside with cereal rice. Two frying places shishamo smelt (Spirinchus lanceolatus) Your Choice of Tempura Set Meal 980 yen
Shrimp, yellowtail, squid, pork, 3 vegetables Shrimp, squid make Kisu, pig Green bell pepper, sweet potato Okonomiyaki Tempura Set Meal 980 yen green bell pepper pork kiss Popular seafood, meat and vegetables.
Well-balanced set menus with neta 980 yen! I 980 yen! What did your father say? 980 yen! Oh, wait a minute. many bills I’m going. Yes, sir. 11:35 A mother with a cane and a young man came A large serving of rice is also free. Ten-tsuyu, rice, and miso soup served immediately A visitor from Fukuoka (Staff) What did you enjoy the most? All of them. Covering the pork cheese tempura… I’m going to eat white rice! hen-of-the-woods (species of polypore mushroom, Grifola frondosa) (Staff) Do you come to the store often? Yes, often. It’s not often I come here when it’s this hot, but…
But today I really wanted to eat… (Staff) What is that taking now? salted and fermented squid This is delicious. It tastes like yuzu kosho. Is that a service? oh, yes! all-you-can-eat It’s more like…
It’s like coming here to eat this. It’s not fishy, it’s delicious. How about tempura? Delicious. It’s freshly fried, so it’s the best. Fresh ingredients and expert tempura preparation
All-you-can-eat salted fish with a large bowl of rice for free is too good to be true! Saga’s Tempura Restaurant Boasts Great Popularity
Come and try our freshly fried and delicious tempura! I started here when I was two. Fifty-three years later. I’ve been eating them since I was a little girl. I’ve been coming here for about 40 years now. 53 years in the making!
Close contact with a long-established udon shop along Route 3! Katsudon at a long-established udon shop… As soon as possible after the order is placed. A long-established, fascinating and explosive offering! The speed of provision is a working man’s ally. At lunch time, people keep coming in & waiting in line… Regulars rush to the restaurant for its exquisite menu! The broth is delicious. Delicious. Bomb-quantity cooking that makes 300 servings a day! I’ve been doing this for 20 years. Not quite yet. Manager Maeda, who has been making udon for 20 years, is the kitchen manager! Started closely before 6:00 a.m! Tokushige, Munakata City, Fukuoka
Along Route 3 Established in 1972
Eichan Udon Main Store Manager Maeda arrived at work Spacious and clean kitchen Preparation for the long-established roadside udon store begins before 6 a.m. … Enter the kitchen and start preparing immediately. cook beef spark (an incident, etc.) Large amount of beef Use more than 10 kilometers daily. Onions cut into large pieces sugar Pomegranate adds richness. regular soy sauce mirin containing alcohol cook together (S) Roughly how many hours do you cook it for? About an hour. Cook slowly for 1 hour Fire the boiled kelp in the service. Already seasoned Stir frequently to prevent burning. (Eichan’s udon history) 21 years. (Staff) 21 years?
Yes. Rice Preparation Rice is out. (S) How many squares will you prepare today? It’s for kashiwa-meshi. Two squares, two squares. (S) You cook quite a lot. I guess so. Over there is white rice. 2 squares and 2 squares over there too. Cook a total of 8 squares of rice daily flood fire up the noodle boiling machine Manager Maeda
Preparing silently by himself 6:32
It’s getting a little brighter. Make udon dough Makes 300 servings of noodles Transfer to a container while closely monitoring the water content. Combine flour and salt water A few minutes later
Dough is ready take out Let the dough rest for about 1 hour to develop firmness. (S) You’re going to put him to sleep? Yes.
30 minutes to 1 hour because it loses its firmness Continue to make dough Cooked kelp is ready. Next cook fried bean curd on an empty stove. Udon noodle soup stock with kelp Blend two broths. fill (a glass) with water fried tofu mirin containing alcohol sugar Throw in some pomegranate. Soak the fried bean curd in the broth. Carefully remove the scum from the meat during preparation. Then take off excess oil. It’s beef and it comes out great. Eliminate odor by removing excess fat. taste (Owner) Delicious! (S) Will the meat udon be a popular menu item? that’s so, isn’t it You’re going to get a lot of them. Preparation of Kashiwa-meshi Rice soaked in water cook with udon noodles in broth carrots, burdock root, chicken
Ingredients are prepared in advance Mix to blend Can’t wait to see the finished product. 7:02
Executive Director Hayashi arrives for work (S) Good morning, Mr. Executive Director! Get dressed as soon as possible.
Start preparing noodles. Step on the dough that has been laid down. Perform in a steady rhythm Fold the fabric Step in many directions. (S) Is the executive director always in charge of this? Nope. Yamaguchi. I’m off today. This is for 12 cut into equal portions do something round about later I started here when I was two. When Route 3 came through. They’re opening a store here. I first started out with standing udon. 53 years later Make soba dough Soba noodles are prepared in the morning for use that day Shape the dough you just cut into a circle. One of these serves about 15 or 16 people. 20 per day
Makes 250 to 300 servings You’re not used to being round like this. It oxidizes over time. quickly Let this lie for another two hours or so. Allow at least 10 hours of sleep for all processes combined. (S) What is the udon like? Udon noodles should be made by hand. By stepping on the foot. Give it a little oomph. I’m boiling it a little longer. despite its stiffness It’s made to look a little like soft Hakata-style udon noodles. Part-time brother comes to work & baton passes. Flatten the dough that has been rolled and laid out. Tread evenly. Put the stretched dough in a bag. Treading on unstable fabric while yodeling Keep it light. close up a bag Put it in the aging room. 2 hours from the start of preparation
Udon dough for tomorrow is ready. Buckwheat dough is also being finished. follow (rules, morals, principles, etc.) Cut the dough measure The executive director rolls out the dough next to him. turn completely round Two people worked together and the buckwheat dough was ready in no time. Dashi stock preparation check
Wakame seaweed soaked in water first thing in the morning spark (an incident, etc.) Rausu kelp from Hokkaido (Su) You are about my height. That’s quite a lot. (S) About the same. Go to another task until the water boils. Separate each meal into smaller portions of meat for use today. for beef bowl Divide evenly while measuring Transfer the meat to a white bucket. Further subdividing into smaller portions Separate them one by one. cover At first, 42 meals are completed. Then take out the container with the pink lid. take a portion of the food in a single sitting Taking a break from the repetitive work to make small talk with the executive director. Manager Maeda noticed the camera here. Eh! Usually cool manager Maeda
The loudest voice of the day could be heard. Finished dividing the meat into smaller portions. 7:58
Veteran staff members come to work Take out Rausu kelp. flaked bonito mix Pour into a container and strain. Clean the soup stock as soon as it is made. Carry the finished udon soup stock put into a stocking warm over a fire Dashi stock is ready. I cooked rice with kashiwa Delicious-looking scorch appears. Make Kashiwa-musubi Kashiwa rice is put into the machine. A beautifully shaped rice ball comes out. Stunning triangles with solid corners The two of us work hand in hand. Add Kashiwa-meshi rice A revolutionary machine
Large quantities of kashiwa musubi are completed in an instant. Filling the vat with white rice. black sesame (seeds) vinegar (S) Is it by eye? that’s so, isn’t it Well, I’ll give you a little taste. I just can’t get rid of the vinegar. I always make it a little thicker. Mix gently so as not to crush the rice. (S) Have you been working there for quite a long time? They’re all long. Like 12 or 13 years with us. Some people have been doing it for 20 years. （I like udon, but… Like working itself. A veteran sister who is a little shy. hand sanitizer While the sushi rice is cooling
Make Shiromusubi for Nori-maki (seaweed roll) These are white onigiri for nori rolls. (S) This is not an onigiri machine, is it? White rice is. I tried a few times. There’s no oil, so these don’t slip. Shape to shape White musubi completed cook rice in a flat dish (e.g. with rice bran or wheat flour) This color and stain.
There’s no doubt about it. Two people deftly pack sushi rice. The first tray is completed and the second is ready to go. A veteran sister becomes a machine and makes more and more. In the past, these inari used to be very large. There is such a thing as triangular frying, right? They used to cut those in half to make one inari. The vendor who made that one is gone. (Su) So you had no choice? Yes, sir. So I’m already using regular sushi fries cut in half. I know you really want a big one. How many more have I made? Running out of fried food on the way and replenished. 148!
Last one. Finished making inari Very popular! Handmade Inari is ready! Line up inari or wrinkled musubi. Accompanied by red ginger Neatly lined up in a row of inari Arrange kashiwa onigiri (rice balls) on a plate as well. For Kashiwa Onigiri
serve with pickled radish Finished arranging them in the showcase. Manager Maeda
Go to break 8:54 Start to eat Take a bite of the side dish eat a bowl of white rice Side dish with soy sauce for a different taste The boldness of the food… A lot of part-timers in the hall start working at 9:00 a.m. Keep eating in silence 9:02 8 minutes to eat breakfast and return to the site. Wash the burdock as soon as you get back. drain water landing-stage Raise the oil temperature butter up a person’s burdock Fill the mold with tempura flour. (S) What are you doing with this? I’m going to put six burdocks on top here. That’s the foundation of it. Remove the frame when it hardens. Building a New Foundation Place one burdock on top of the other. I don’t see many round ones like this. Depends on the udon shop. There are so many different ways to fry burdock. I’m going to serve it to my customers. I want to put it on top nicely. carry high and dry (in the air) Beautiful burdock heaven lined up Processing Shrimps Shelling one by one with a familiar hand. Deep fry prawns for hot pot Spread the batter over the entire pan. Place shrimp straight on top of the base. Thirteen shrimp in a row. break up the batter (e.g. cooking) Shrimp with thick batter. Shrimp tempura with crunchy batter is completed. Deep fry prawns for Ebiten Udon Creating the foundation. Two shrimp on top of it. coat a surface with something that adheres strongly when hardened (i.e. grout, coat, etc.) Shrimp tempura on a round base is completed. Fry cutlets in the fryer next door. This is for katsudon (pork cutlet served on top of a bowl of rice) Pre-fry cutlets for immediate serving. cut up crispy cutlet 9:37 Found the Executive Director in the building next door. Large quantity of green onions weighing 20 kg Kyoto Kujo type leeks (S) Do you only use these green onions? I’ve been doing this for a long time. These are mostly meat slicers. I use these exclusively for leeks. Cut 10 kilograms of green onions Dirt. put in a slicer Rock leeks. Large quantities of cut green onions Prepare a large quantity of green onions as they are self-service. in chaos It’s all green, all white. This is roughly two weekdays. Three or four Saturdays and Sundays. put away in the refrigerator We asked the executive director for a menu recommendation. The most popular is burdock udon. The decisive factor is the soup stock. The first thing is, after all… You can have meat with burdock root or something like that. Or just udon noodles over the top. I think I’d like to see you try some plain udon noodles. In the store
Preparations are steadily underway. noodle making Make sure it’s well powdered. extend In the background, the executive director looks on. Take out the cutting board. Cutting evenly use the whole body whizzing spread udon powder one’s whole body cut (a stencil, on a mimeograph) 15 servings of noodles are completed boil noodles Boil this for about 20 minutes. (S) How long have you been doing this? I’ve been doing this for 20 years. Not quite yet. Manager Maeda, a 20-year udon artisan: ・・・・ put up one’s noodle cool something down (e.g. by adding water) Divide each meal into smaller portions. Let’s weigh the udon. 350 grams (Su) This is for one person, right? That’s right. (S) Isn’t it very voluptuous? That’s quite a lot. A large serving is 2 balls.
I’m afraid. Continue to make the next noodle. Stand by to boil immediately in the refrigerator. Next, buckwheat noodle making!
Hayashi is in charge of this one. Stretching while changing direction Roll out thinner with a rolling pin. fold and powder one’s face cut (a stencil, on a mimeograph) The technique of cutting at equal intervals is not easy to imitate. Soba noodles are ready Place boiled kelp on a large plate. heap with Many customers come to enjoy this. Please feel free to enjoy! Seasoned boiled kelp service is a delight! Continue bagging Souvenir boiled kelp is available! Rausu boiled kelp 400 yen Daily Signs Weekday Only Today’s Mix Mixed udon. Shrimp, fox, and meat. It can be burdock, fox, or meat. It changes daily. (S) Which is the manager’s favorite menu item? What I like best about myself is… After all, it is a meat burdock. Thank you. 9:50 Customers wait for the store to open. Place the service leeks on the table. Seasonings on the table
From right: Negi (green onion), Tenkasu (fish cake), Ichimi (seasoning), Yuzu Kosho (Japanese pepper) Spicy yuzu kosho
Good with udon soup stock Yuzu kosho is very popular. Keep it in. Welsh onions are. I have them brought to me every day. We’re ready. Open the entrance good morning 11:00
Opening Munakata
Eichan Udon Business Hours
11:00 – 21:00 62 table seats 6 seats at the counter seat Menu photo on the wall How to order
Purchase a meal ticket from the ticket machine in front of the entrance. Kake udon 540 yen
Meat udon 910 yen Burdock udon noodles 710 yen
Shrimp tempura udon 770 yen Kakesoba 580 yen
Zaru soba 820 yen Burdock Tempura Soba 750 yen
Shrimp tempura soba 810 yen Kashiwa onigiri 300 yen
Inari 300 yen Weekdays only: Today’s Mix (daily special)
Mixed udon 890 yen Mixed soba 930 yen Plenty to take home Rausu kelp
Fresh udon noodles (2-3 servings) Yuzu kosho 380 yen Customers arrived one after another as soon as the store opened. Today’s mix is Here they are.
Mixed udon and this is soba. Here it is. This one. This line up right after opening The order goes through to the kitchen. Nabeyaki udon and udon set orders came in. Drain off the hot water and put the udon noodles into the pot. soup stock and eggs meat Shiitake mushroom and kamaboko green onion fox (i.e. a sly person) skim (a liquid) shrimp tempura cover Make mixed udon noodles Meat and soup stock fox (i.e. a sly person) shrimp tempura Mixed udon 860 yen
Kashiwa rice 300 yen Nabeyaki udon 950 yen Mixed udon noodles and kashiwa rice. Pot roast. Please be careful, it’s hot. Soft udon noodles from Kyushu, perfect for stewed udon.
I’m glad it has a lot of ingredients. 23 minutes after opening
Still queue at the entrance Unstoppable rush of new arrivals Two ladies entering the store. I’m curious about the menu … Tuna on rice!
Tuna donburi…? This? Oh, it’s a cross!
Oh, a “cross”… Order today’s udon Tuna bowl challenge ended in failure: ・・・・ This is the kitchen
Manager Maeda is in charge of the udon shop. Return the udon to the water. Make udon balls While frying udon noodles from water
Visually confirming orders Put down the udon and immediately start the cooking process. As soon as you raise the udon, put the ingredients on it. Udon noodles completed by Manager Maeda. The serving brother puts the tempura on top. Manager Maeda finishes with dashi broth. Then he turns around and passes it to his sister. proceed immediately to the serving of food Everything is completed in about 30 seconds.
Tremendous explosion speed provided In no time at all, the counter was full. Order a bowl of pork cutlet served on top of a bowl of rice. egg pour into senior priest (of a Shinto shrine, below chief priest and deputy chief priest) pour rice pile on top of a cutlet Open the lid and the aroma wafts out. Pork cutlet served on top of rice on top of a bowl of rice topped with pork cutlet 950 yen Katsu-don at an udon restaurant is something else It is delicious with sweet soup stock. thick cutlet Rich taste with egg involved Chopsticks don’t stop! A woman came to the store alone Order a large portion of udon noodles Put 2 balls of udon in a bowl Sorry, sir. A big bowl of udon. Customized with green onions and tenkasu Alternate sipping noodles and broth. I devoured a large 700g portion in one sitting! Regularly visited by men and women chilled udon noodles with minced meat (Female guest)
Also! … (Female visitor)
I love you! Order with a little trouble Order a large portion of meat udon and meat bukkake cold a large serving (in hanafuda) the collection of the three main ceremonial court ranks of the Fujiwara clan meat pour broth into a soup or stock Eggs and wasabi arrival Customized Negi Wanpaku Platter The meat bukkake is served with soy sauce! Mix well. slurp something noisily Delicious. If I want to eat udon, this is the place to be. The meat udon is good. The taste of the broth matches the taste of the meat and it’s great! Meat Bukkake Aniki
get some broth Superb soup stock that can be drunk as much as you like. Yummmm~! One last sip. Lunch with a bellybutton… Customers enter the store one after another, one after another. Hat Hat Father Comes to Store with Family of Five
Choose a menu with burdock root tempura Kashiwa… rice ball wrapped in pickled leaf mustard greens Order gobo-ten udon and kashiwa onigiri (rice ball) Two of the five bowls of udon noodles have shrimp in them. Make 5 cups of udon When you raise one udon, warm up the next one. dish of fried burdock root (and sometimes carrot) cooked in sugar and soy sauce Burdock udon 680 yen Finish 2 cups of udon Egg yolk and dried bonito flakes Yamakake udon 810 yen + shrimp tempura 260 yen
Burdock udon 680 yen + shrimp tempura 260 yen Catering immediately In no time at all, 5 servings arrived! Behind me, I took out the noodles that I put away in the fridge. boil It is one cup of whole heaven. “whole tempura” solar term (approx. Oct. 23) Kashiwa set meal. set meal Yes, sir. The role of this position is to communicate to the lift station Then process the order. Shrimp tempura that came from the fryer Manager Maeda passes shrimp tempura The next udon goes up Even buckwheat noodles go up Pour hot broth. Plenty of wakame seaweed (soup) stock Shrimp tempura udon 740 yen
Wakame soba (wakame soba) 680 yen Kake udon 510 yen Pork cutlet served on top of a bowl of rice is also completed. serving brother also helps serve food A group of five men in work clothes came to the store. Kashiwa rice ball and round tempura What toppings do you want? Japanese lobster (Metanephrops japonicus) After placing your order, go into the store. Welcome! One of the five bowls of udon noodles is maruten. After you, a rice ball. meat Fox Topping This is also meat. pour broth into a soup or stock shrimp tempura The manager drains the udon
The manager cuts the udon noodle out of the water and hands it to the customer with a brilliant turn. Lean movement… traditional married woman’s hair style, with an oval chignon on top Meat Udon Noodle
Topped with Maruten (round tempura), Shrimp tempura, and Kitsune (fox), respectively. Udon noodles topped with shrimp tempura The speed of provision is a working man’s ally. Put leeks and tenkasu on top. We will take it! Soon there will be new leeks. (S) What kind of udon are you asking for today? udon with minced meat Meat udon 880 yen A luxurious bowl with plenty of sweet-cooked meat on top. The sweetness of the udon oozes into the broth and is delicious! Mochi Mochi Noodles in Dashi broth Once you try it, you’ll be addicted. (S) What about fried bean curd? Plus Toppings bite into a deep-fried tofu soaked in broth (S) Do you come here often? I come here all the time. I’ve been eating them since I was a little girl. About 2nd grade of elementary school And we’ve been coming here as a family ever since. I’m still here, with my family. Get into the spirit with the usual flavors. Long-established roadside udon restaurants support the community Man in suit comes to the store. Nori-maki rice ball 220 yen Shrimp tempura soba 780 yen with a dash of salt try to have a meal (before doing something) And a big slurp of soba Delicious. (S) Do you always order soba? just a minute Feeling Putting takuan (pickled radish) and rice ball in the mouth at the same time These rice balls are also delicious. Kelp is also delicious I’ve been coming here for about 40 years now. That’s why it’s not ingrained. Many of our customers grew up with this taste. Brother in work clothes
Sipping udon in a big bowl (S) Isn’t it big? udon noodles a large serving By truck I’m a big driver. (S) When you go through this road, is it okay? Yes, sir.
At this time of the day. Meat udon today. Delicious. It’s got a lot of body. The broth is delicious. I like the taste. Power-charge with a large bowl of rice and kashiwa rice Please take the soup stock to the end. eating everything (on one’s plate, etc.) (S) What is this truck always carrying? Various. From heavy equipment to…
All leased items (S) Is it nap time now? That’s right. Napping from a bellybutton…
Too good to be true… Eichan Udon is also a recreational facility for truck drivers 12:00 rush of orders Add noodles and Replenish soup stock. Order a pork cutlet served on top of a bowl of rice cutlet beat an egg file Add mini udon noodles Pork cutlet served on top of rice on top of a bowl of rice topped with pork cutlet 950 yen Ordering a set meal chicken tempura (specialty of Oita prefecture) Finish the udon Kjellmaniella gyrata (species of kelp) Udon set meal: 780 yen
with chicken tempura and potato salad Kashiwa set meal. Here is the inari Thank you for waiting Order wakame udon A large bowl of wakame udon Customized with green onions, tenkasu, and Ichimi Meat udon, wakame udon, inari and kashiwa rice Two bowls of udon and some wrinkled rice. insert a meal ticket wakame (species of edible brown seaweed, Undaria pinnatifida) ground toasted sesame seeds Complete with a hearty lunch This man is visiting for the first time. (S) Does it taste so good? Delicious. Smooth. Ordering a set meal (processed) fish paste Carry a tray full of food with ease. Make meat udon and gobo-ten udon dish up all at once Burdock udon 680 yen
Meat udon 880 yen Enjoy Udon Lunch Yeah! Meat udon. Udon noodles with burdock tempura. Delicious. I love it. Order gobo-ten udon and inari dupe dish of fried burdock root (and sometimes carrot) cooked in sugar and soy sauce Burdock udon 680 yen
Inari 300 yen When you come to Eichan Udon, this is the first thing you should do! Dashi broth soaks into the burdock root tempura and spreads sizzlingly. Handmade noodles!
You can eat as much as you want with its sticky and soft texture! The fried bean curd soaked in sweet soup stock is an explosion of deliciousness! I love this chubby form! It’s chock full of love and rice. The soup stock and noodles gently soak into your body. The taste is so good that you want to eat it endlessly. Thank you for your time today. (S) You’re serving it in about 30 seconds. (S) Is that a point you are taking care of? As soon as possible after the order is placed. We’re trying to provide. (S) A word to the regulars We’ve been in business for 50 years now. We have many customers who have been coming for many years. No change in taste. I will continue to strive to do so in the future. Thank you very much! Maizuru, Chuo-ku, Fukuoka-shi, Fukuoka
Noodle Shop Onna Shokudo The owner who has processed the fish goes to work. Table and counter seating
Diner with a wide variety of set menus specially prepared by the owner cook rice Wash-free rice from Saga Prefecture Mix oats with rice Originally I’m the one who likes pigeon peas. The temperature rises all at once. It boils very fast. Then the rice stands up. Slow and sizzling. It gets sticky. The difference there. Food, in my mind. I want it to be an everyday dining experience. I hear you can eat shark fin every day. He asked if he could eat kueh every night. It’s not always good, you know, that kind of thing. Fresh vegetables delivered In such a hot weather
There are customers who eat Bean-curd soup with red pepper Sweating profusely mackerel aji Soak in salt water to remove odors. (Staff) Does this one step change the taste quite a bit? 200% change I am. That’s quite a change. Not even close. Things have to be paid for. even Technology, if you have it. If you don’t use it, you lose it. Wisdom and I have to put that on. I’m not pleased. For example. This technology is not available because it costs $100. 10,000 yen, so I’ll spend it. Not from the beginning.
We need to put in the technology. The customer will not be pleased. miso soup Miso soup is one of the most favorite soups
Miso soup is the most favorite soup of Japanese people. It’s not ramen soup. It’s still a popular soup. Drinking miso soup is hot, isn’t it? (Staff) It’s calming. It’s kind of calming. Halami of sea bream that the owner had cut in the morning. The daily special is shabu-shabu with sea bream halami. Boil quickly. with grated ponzu (Japanese sauce made from grated ponzu citrus juice) If you go to a place like Kaiseki or something like that… I had a bone that was hard to eat. They get splashed. He doesn’t want it. Even the rough soup is overcooked and dry. But the most delicious is… It’s a hot-water drawing. The boiled boiled shabu-shabu is It’s the tastiest state.
You can eat it in its most delicious state. You can eat it raw, too. I can get that texture of raw and slightly cooked.
I can get that texture. Shabu-shabu is the best! You do make noodles, don’t you? What are the advantages of making your own? Price. It can be made from raw materials at cost. Ramen noodles served with set meals, etc.
Doubedama is free of charge Cook the pork bone broth for 30 hours. I’ll take the soup I took yesterday. I boil water. Otherwise, we’ll never catch up. Opening at 11:30 a.m. Special Bean-curd soup with hot spicy sauce set: 1080 yen
Hakata fried horse mackerel set meal: 880 yen Grilled salted mackerel set meal: ¥880 Large chicken cutlet set meal: ¥980 All-you-can-eat barley rice, miso soup, and side dishes for set meals Customers arrived immediately. Yes, here we go. Yes, what do you do? (Customer) One daily set meal and (Guest) One special bean-curd set meal How hard do you want your ramen noodles? Hard. in earnest Please feel free to take the side dishes. daily special and bean-curd soup I don’t even cut and leave. We cut to order. It’s out of shape. I knew it was true when I was shaking the pot. Without cleanly dropping the corners. I’m good at doing it. not that easy I haven’t reached the level of a master. They’re farm-raised, so there’s fat on them. It’s got fat on it. If this were natural now, it wouldn’t taste good at all. Because it’s not greasy. (Staff) Like some fish are better farmed. It’s time. You can tell by comparing the food. If you eat high season snapper and farm-raised After all, natural food tastes better. April May Bean-curd soup, deep-fried black bean curd Self-service rice, miso soup and side dishes
and wait for your order. General’s daily special
Sea bream jalami shabu shabu shabu excuse me It’s got the thick belly bone of a snapper. Just watch out for the bones. Looks delicious! Special Bean-curd soup with Bean-curd soup and Bean-curd soup seasoned with red pepper Ramen noodles served with set meals chicken tempura (specialty of Oita prefecture) Fried bean curd (soy sauce) Popular Fried Rice Homey. tastiest Even if you add shrimp or chashu pork. It didn’t ring a bell. Homey ham spirit How many people, two? Please take a seat.
Can I ask you to wait? Chinese-style fried rice Fried rice noodle set meal 11:51
fully occupied Three people turn the peak. Large Chicken Cutlet sesame fish miso mixed with eggplant (often tai) on an iron plate The cabbage is laid out on the Isn’t cabbage from a barbecue restaurant delicious? (Staff) Delicious! It’s more than just cabbage, that’s where it is. It’s fried gravy and cabbage. That’s why I put cabbage in it. The cabbage with eggplant miso is I made it with claypot meat in mind. Cabbage and miso go well together. Thank you very much. Thank you. (Customer) Can I have a refill, please? Firmness. in earnest (Customer) It was amazingly delicious! Please do it again. (Staff) How is it? It’s the best of the best. Delicious. have a hearty meal Hot and tasty. I come here quite a bit at night. After you’ve had a few drinks or something. This mini-lamma comes with free noodles! And it was so good. in all stir-fried meat and vegetables You don’t want to overcook it. Crunchy? What’s good about bean sprouts? It’s the texture. It’s the sound. It’s not an attraction. It’s like, wow. I have to show them that, too. That’s why I hate my close kitchen. Because you can’t see it. I can’t see the customer’s face. Hakata fried horse mackerel Sauce and Tartar The one with the shibazuke pickles. Crumble. Crumble it up and match it with that. I can’t do it all. But about 50% out of 100%.
If you put some work into it, it will change. Fried chicken (salt) The yakiniku restaurant I went to in Odawara or somewhere else… All the wagyu beef is frozen. They come out semi-frozen. But if you cook it on a griddle… They’re baked on the surface, but rare on the inside. This is one way to put it out there. And expensive doesn’t mean better. Bake it like this. Scent this. Like I said before.
It’s not a technique you can’t do. Don’t just fry it.
I’ll give it a twist. It’s going to get baked. They get baked and fragrant. Oyadori Teppan Set Meal Nothing special, though. Yes, thank you very much. 120 yen in return. Yes, thank you very much!
Please come back again! Hakata Ramen grilled salted mackerel Salted mackerel is delicious Salted mackerel. Here you go. (Staff) Just for Saba? They told me they didn’t want it at the other store. It’s already broken.
He said he didn’t want it. I’ve been using it for 5 years. But this is still the most delicious. Just because the fire is weak. What are the basics of pottery? It’s a distant fire. You can’t burn it unless it’s close to the fire. It’s just cleaner this way.
because the fire hits the whole area. The baking surface is beautifully done. Because it is baked very close to the grill
the flavor comes in. Good mackerel…
The fat floats beautifully, doesn’t it? Well, it’s normal. Here you go, salt mackerel. Hakata fried horse mackerel set meal 880 yen Thick fried horse mackerels with excellent eating power
Served with tartar sauce Mini ramen noodles that come with set meals (free refill) Ramen comes with miso soup just like miso soup.
Hakata indeed! Closes at 15:00 (Lunch time) It’s all in the voice, isn’t it? Where are you from? And… How was it? Or… That won’t cost you a dime. It’s hospitality. That’s all.

0:00　福岡）スタミナ焼肉 鉄板王
地図　https://goo.gl/maps/AD15up2r7Vrj1gTx6
住所　福岡県春日市下白水北7-92
URL　https://youtu.be/HxGfwhl91bc

17:17　佐賀）天ぷら まき 鳥栖本店
地図　https://maps.app.goo.gl/TeiFwRCF31Qob7eV8
住所　佐賀県鳥栖市真木町1092-11
URL　https://youtu.be/HcfLSeNHle8

51:35　福岡）英ちゃんうどん 本店
地図　https://maps.app.goo.gl/PQGZVrNsv3KoqutQ8
住所　福岡県宗像市徳重845
URL　https://youtu.be/ilu6G_5ON68

1:48:07　福岡）麺や おの食堂
地図　https://maps.app.goo.gl/NBwirqECLMu3Xu1A8
住所　福岡県福岡市中央区舞鶴1-8-40 ビーンズビル B1F
URL　https://youtu.be/5pirgr0Z1Vo

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