開店１０秒で満席！客全員魅了する満腹確定のロードサイド鉄板ステーキ屋がやばすぎた・・・

開店１０秒で満席！客全員魅了する満腹確定のロードサイド鉄板ステーキ屋がやばすぎた・・・

The unstoppable steak rush! Sneak into a very popular roadside steak restaurant where huge steaks are selling like hotcakes! A cheerful steak father prepares 16kg beef one-upper in the morning! (S) 200 grams but 220… About 20 grams is totally OK. Overweight steaks made by a fat daddy… delicious It’s good! Steak that makes customers smile. My father’s steak
Free refills of rice and soup I want to surprise you. I love doing things that make people happy. The best part is that they’re happy to eat it. Bright owner and voluminous steaks draw a rush of customers. Are you full? Thank you again. Started following a very popular roadside steak restaurant! Tosu City, Saga Prefecture
Along Prefectural Route 17 Father’s steak steakhouse 8:47 a.m.
Sakai-san, the owner, comes to work Good morning! Please! Shoichi Sakai, 53 years old Preparation of chicken burdock for chicken gobo rice and bacon And I also have to prepare spare ribs with bones. I’ve got a few things in mind. Open the window and start stocking up. Country-style design inside the spacious restaurant put on an apron It’s spare ribs on the bone. They’re cooked in a low-temperature cooker for 10 hours. After business hours, I would sneak in alone. Do it. By the time you get to work in the morning, the flavor is well soaked up and
and softened by the time you come to work in the morning. (S) Is it a popular menu item? that’s so, isn’t it If I was allowed to do installations and this as my main focus. We had guests from quite a distance. Remove meat from refrigerator. It’s called “minced meat. It’s going to be the meat that supports your organs. It’s delicious and not too fatty. health consciousness People who say they are on a diet… It’s very well-liked and eaten. Soak this in sakekasu. It will be very soft. This is a domestic pork called Kinsei from Saga Prefecture. Spare Ribs with Special Care Streak into this bone. separate along the bone It’s hard to find the thickness of foreign jako. (S) Will spare ribs be a daily task? I have to do it every day to make it. That’s the max, and we can only do 20 a day. Preparation of spare ribs is complete. Slowly cooked at low temperature for 10 hours Huge hunks of meat. This is, isn’t it? 15 or 16 kilos or something like that. cut open a bag and take out One of these will be gone in a day. By purchasing in large chunks
also prevents oxidation and provides voluptuous steaks. Cut in half The strongest cross section with a good balance of lean and fatty meat This is for one day. (S) Basically, Mr. Sakai handles it? that’s so, isn’t it I won’t let anyone else touch it. I’ve basically been a one-man operation for a long time. Last year or so, I couldn’t make it. It’s like we’re finally able to bring (employees) in. I try not to let people touch me around here. (S) Were you a one-operator in this restaurant? That’s right. (S) On this scale? Yes, sir. heh heh heh heh (S)www. Ha-ha-ha-ha (laughing loudly) (S)www. (S) It’s a way of laughing that makes everyone around you happy. Bright and talkative Mr. Sakai Anyway, he talks to customers a lot. Like, “Where did you come from? I have my customers buy tickets from a ticket machine. They all have to explain to the customers. Steak is more confusing than yakiniku, isn’t it? I really didn’t want to be ordered without knowing. I will always explain this to every customer. You order, measure, bake, and serve. I don’t cut and place or anything. 100 grams, 150 grams, 200 grams, and so on. I’m serving it in 50 gram increments. Well, I didn’t put it out properly. Since it is absolutely impossible to have less If it was 150 grams, it would go up to 170 or 180 grams. I’m making it roughly as big as it can get. (S) Fat… (S) Thank you very much. heh heh heh heh staff laughing at the joke That’s soooo responsive to my laugh, isn’t it? I’m sensitive. heh heh heh heh (Su 1) www. (Su 2) www. (All) www. (S) I get hung up on it. I can’t stop now. Heat water in a pot This is the sakekasu I was talking about earlier. sake lees Smells firmly of alcohol. I just mix it with this and water. (S) The amount can be as much as this. Add a little hot water to make it easier to dissolve sakekasu. Mix thoroughly to dissolve I actually tried to do it with shio koji at first. It was difficult to manage the koji. This was the answer you arrived at. (S) Does the softness change? Not even close. It’s surprisingly different. Soak the cleaned and sliced meat in sake-kasu (sake lees) water. That’s 7 kilos. For 1 day… Sometimes I can’t hold it. I always pickle another one. Soak for at least half a day After soaking This one step makes a big difference in texture. My original family owned a cooking restaurant. I think I’ve been working with food since I was born. There was a time when I was away for about 14 or 15 years along the way. I was a businessman and a lot of other things. I do sales, I do night work. I also do temp work. I got tired and came back to the food world about 6 years ago. That’s when I was 46 or 47. (S) Do you think you are suited to work in the food industry? I don’t know… Maybe it’s a person. I think I prefer customer service. The environment in which they are born. I was surrounded by people who were artisans in the food world and so on. You are very particular, aren’t you? I think that’s great, even for me. I’m very particular about it. The one soaked in sakekasu and the one before soaking
I was allowed to compare them. Grill quickly and put on a plate This is the one before pickling. This one is quite chewy. Then tasting meat marinated in sakekasu How’s it going? (S) Not at all. (S) How does this happen? Enzymes in sakekasu Amino acids or glutamic acid It’s got that kind of stuff in it that makes it so much softer. In our case, it’s one of the cheaper steaks. We can’t use A5 wagyu beef like in high-end restaurants. I wondered how good I could make it among them. Next. He came back with a chicken. Chicken and burdock root rice. I think it was social networking sites that ignited the fire the most. Chicken is cut boldly in the shape of the bag. I told you. You’re a pain in the ass. He’s a pain in the ass, really. I’ll let you take a look at it. It’s huge. I was a small child at first. When you’re running a restaurant, you can’t help but have leftover rice. We were about to make a mixed rice dish. It just keeps getting bigger and bigger and bigger. It’s going to be this way now. The size of this is amazing, but the fact that this is a service is even more amazing. This is the burdock that goes in with it. The burdock is also quite large. (S) Is there something about how many millimeters this is cut to? I’ve never been very aware of it. the biggest and the brightest Both chicken and burdock are the stars of the show. It’s a size 2L. Thin is no good. Not a tiny one. I want to surprise you. I love doing things that make people happy. When you open it with a bang, you say, “Wow!” I say When I see you say that…
I’m like, “Okay, I’ve won! It makes you feel like you’ve won. I love it. Season chicken soup stock mixed with soy sauce, sugar and mirin sugar Isn’t this what normal stores are like? (S) It’s not this big. Mr. Sakai looking happy. Chicken is wilting. (S) This doesn’t mean you can put everything in… No, no, no, it’s all in there. (S) Can you fit all of these in? All of them! Now maybe 3 days… A weekend would take two days. Put the burdock in the pot. I finished putting everything in. a heap indeed! Mix carefully, holding the mixture with your hands. Is that a meal? That’s roughly 3 kilos at a time. It’s like cooking it four or five times, or as soon as it’s cooked. If we don’t do it, we won’t make it in time. (S) The ratio of ingredients to rice seems wrong to me. It’s become the norm. I said that we must not disappoint our customers. You don’t want to be like, “That’s not what I saw on social media. Cover with a lid and bring to a simmer. (S) Where do you think the motivation for your work comes from? I wonder. I told him that my parents were in the restaurant business. My mother died when I was about in the fifth grade. My dad was still running the store after that, naturally. As for myself, I was trying to follow in my father’s footsteps. My father died when I was about 30 years old myself. After that, I was working with my father’s future wife. It didn’t go so well. That’s why I left for a while, too. There was something that was bothering me. It’s kind of hard to digest. I thought I needed to finish it properly once I was done with it. I say I need to eat and drink properly one more time and get it over with. I think that was the biggest motivation. Right now, we’re just trying to have fun. Why not loose the store, too? And it closes at 8:00 at night. I can make time for myself. Something I want to do, like spend time with my family. I couldn’t do that kind of thing myself. Now we’re finally getting those things back. On a good day, weekday sales exceed 100,000. On Saturdays and Sundays, it was over 200,000. It’s not easy. I think we are doing our best with a firm goal in mind. 9:53 a.m.
Staff arrives at work I got a momiji manjuu. The bold laugh is still the same. Cook all over while digging from the bottom. Then preparation of bacon Before I did this (smoker). They did it with cardboard. Then it burned up. It really burned up. (Su) You were okay? It was fine. This is it. Apparently his handmade smoker caught on fire. (S) and Ba… (S) So you bought this? oh, yes! It’s safe now. Take out the pork marinated in the Saumur solution. salt and black pepper rosemary Some kind of mix and match. Seasoned with herbs wipe out the water Place pork in smoker. Set Complete It takes about 40 minutes to an hour from here. Slowly smoked, heated & scented (S) Completed about before the opening of business? That’s right. Stir regularly to prevent burning. It doesn’t look very much like a rice ingredient, does it? Mr. Sakai rehydrates here. (S) Are you a water person? Nope. I drink water, too. I drink Red Bull. ha ha ha Rummaging around, I take out a bottle of Red Bull from my stock. I’ll give it to you later. cool something down (e.g. by adding water) Red Bull on standby in the kitchen. Finish the chicken burdock It’s a magic seasoning. Plenty of water came out of the chicken and burdock root, too. It’s boiling over. mix thoroughly Chicken and burdock root, once completed Completion. The overflowing burdock was also softly settled in the pot. The flavor soaks in and the shine is irresistible and appetizing. Preparations for the auditorium are underway. Meanwhile, here is the fumigated smoke being discharged. Turn over the pork. (S) Still pulls. Still Pulling When they are well browned, they are done. Close the lid and smoke more. Then prepare the soup Beef broth soup When there are a lot of women, they run out fast. Transfer to a soup jar Set up in the self-service corner is complete. Soup can be refilled. A short break here. I’m going to smoke and dawdle. While watching this. Behind the store is a peaceful natural setting. Has your hairstyle always been the same? I started growing it out a little before I started the store. Maybe the third or fourth year. At any rate, I wanted people to remember this haircut. When I say shopping or something, sometimes people say, “Oh! Sometimes when I say things like shopping, people say, “Oh! (S) I can’t do anything bad. And I can’t do anything wrong. I can’t even go to the weirdest places. hahaha Check the bacon. It’s getting quite a bit of color, but it still heats up further. Make chicken and burdock root rice secret
magic seasoning ginger (Zingiber officinale) Combine cooked chicken burdock with rice. mix And then it’s like I’m already adding to it along the way. (S) Are you going to add it on the way? That’s right. It’s hard to mix the ingredients at the bottom. We add more along the way. Chicken and burdock root rice is ready to eat. Large ingredients go into a big mess. We’re ready. ask about the menu From the description of the meat First, the beefsteak in the upper left corner. This is lean meat. I use sakekasu to prepare meat. The meat is quite tender. Neighborhood bacon This is the bacon we make at home. The taste and aroma are totally different compared to commercial products. Next to it is the loin.
I recommend this one the most. It’s so tender and tastes so good! Go to the middle. Spare ribs with bone I’ve been cooking at low temperature for 10 hours. The meat is tender and tender. Sirloin also makes a delicious, firm, fatty meat. The size of the meat is 150 grams, which is the normal size. Rice and soup are all included in the price. If you just buy the meat, we’ll be fine. please treat me well (S) Like phone shopping. The … What the heck is that? You’re supposed to come out of it without even thinking about it. (S) What is your first choice? Loin and spare ribs are the best. I thought it would be a delicious combination. Rice and soup are completely self-serve. Chicken burdock is also included, of course. If we break this style, I don’t think it will be our style anymore. The best part is that they’re happy to eat it. I’m in a place where I can keep doing it. even if rice is expensive We will definitely keep this style. Rice is cooked. Many customers are white rice drinkers for the first cup. This one is also set up in the self-serve corner. Bacon is also browned. Yes, it’s done! It is completed! 10:52 a.m.
Customers were already there before the store opened. Mr. Sakai noticed customers waiting at the entrance. Hello~ Guided into the store even though it was not yet open. More customers are coming. Please take your time and wait until the time (S) Always on Saturdays and Sundays before business? I don’t want to make you wait in the heat. I have them come in and wait for me. put up a sign open 11:00
Opening Father’s steak The parking lot is already almost full right after opening. The restaurant has many large tables menu Beefsteak 1250 yen and up Sirloin steak 2600 yen and up
Homemade bacon steak 1200 yen and up Hamburger steak 1180 yen
Children’s lunch 500 yen Desktop Seasonings Steak Sauce
Garlic Soy Sauce, Japonais Sauce Herb salt, black pepper, pink salt engraving Well, let me explain a little bit. Explain the meat to all customers before they buy it. Mom fried an egg in this. To this… Can we just…? I’ll take this one. Topped with spare ribs Place Order Then three parents and their children (Customer) Can I get a hamburger topped with this? (Clerk) Yes, it’s okay. I appreciate the clerk immediately following up with me. Place Order Confirm the combination of toppings and hand the meal ticket to Mr. Sakai. Large orders, including toppings. Take rice and soup while waiting for steak. What about over here? Oh, this one looks delicious! At the father’s sole discretion, everyone decided to have rice with chicken and burdock root. Find the Takana Next Door Do you want some takana? (after -masu base of verb) indicates contempt or disdain for another’s actions I also served a bowl of takana for all of us. Takana was very rare. Surprising customers early Cooking begins in the kitchen. Cut and weigh the sliced meat. It’s 100 grams.
I serve it at about this much (115 grams). For children’s lunches, cut into small bite-sized pieces. Butter the frying pan. Meat cut into small pieces roast Cutting & Weighing A huge steak, well over 300 grams… Prepare children’s lunch plates cabbage and bean sprouts dish up hamburger steak with ketchup Pour orange juice. kid’s lunch Arrange the griddle on the stove. roast meat Put it on the griddle in big chunks. in a lump of oil Lay out cabbage and bean sprouts Eggs are dropped on the griddle in the back. Turn over when browned. This thickness is so luxurious. When the surface is done, lift it off the griddle. cut Place on top of vegetables Simplicity inspires me. spare rib Wrap the handle with foil 100 grams beefsteak + spare ribs The best combination of beef and pork Then cut the loin. What a great deal, this is 300 grams of loin! butter Burn the spare ribs to a golden brown on the burner. Finally, a sprinkle of pepper. 300 grams of loin. 100 grams of beefsteak and spare ribs It’s a great visual. Finally, 100 grams of beefsteak, complete with fried egg topping. Here you go.
300 grams of loin. This is beefsteak and spare ribs. Put on a paper apron. pour sauce on top of something (e.g. salt, pepper, etc.) Take a bite of the hot food right away! Mmm! Delicious! A bite of chicken burdock rice in between meat Sounds like a convincing taste. The parking lot is filled with license plates from various prefectures. That’s great. On weekends, there are many customers from outside the prefecture. What license plate number is this? I was wondering… (S) I was going to surprise the customer. Yeah, I’m surprised at you. Welcome.
Thank you very much. Egg topping 150g loin 150g beefsteak Please take your time. Thank you. Place the hamburger on top and pour plenty of sauce. 150 grams beefsteak, hamburger steak, fried egg 150 grams of loin, big franks, fried egg The possibilities are endless depending on the combination. It is grilled rare. Grilled on a teppan to your desired doneness. Please eat Dandy brother who runs a forestry business yeah Fold in chicken and burdock rice after the meat. It’s good! Hita City, Oita Prefecture. This is what I came here for. I thought it looked delicious. Beefsteak with red meat Beefsteak, hamburgers and fried eggs. Resilient. Meaty and delicious! Satisfied. The older brother who immediately takes another bowl of rice. 1 generous serving of chicken and gobo rice A little white rice for your companion Children’s lunch comes with a mess Steak store where you can pick out a toy and your kids will love it. thank you very much Are you full? (Child) Yeah. Thank you. Recharge your energy with Red Bull Reticulated and appetizing from the outside. cut Big Frank Hamburg steak butter Finish with sauce. Stand by to serve hot. Yes, thank you very much. 150g loin Brother biting the loin delicious (S) Where did you come from today? From Higashi Ward, Fukuoka City I’m going to the outlet in Tosu. I was thinking of coming here for lunch before that. I was in the mood for some meat when I looked it up. This place had the most installations and stuff. This was a recommendation, Lois. Chewy and delicious. It’s about 150 grams.
I think I can fill it up perfectly. Eat in silence quickly consumed (i.e. all of one’s food) Are you full? Good. Thank you again. (S) “Are you full?” Ha.
I’ve only heard that from my mom. hahaha Something like that is the best. The customers leave smiling. Fried eggs are a popular topping butter pepper Completed one after another This is hamburger topping. The volume is amazing. Many people come to the restaurant alone to fill their stomachs with gusto. I’ll look forward to working with you again. Thank you. Visited with family Finish your order. I make my way to my seat. The woman I mentioned earlier is coming. (Customer) Hey, Kesuke, right? (Customer) Right! I knew it! Unexpectedly, a classmate came to the store I’ll get to work on the order. (S) 200 grams but 220… About 20 grams is totally OK. Cut into large pieces and put on a griddle. (Su) Wow, that’s rough. I almost didn’t measure it. Place Big Frank and hamburger steak on top. Finish with sauce. This one turned out to be quite a hearty lunch. Looks delicious! Your husband is Japonaisauce. Garlic soy sauce for the wife I wanted to eat meat, so I looked it up and this place came up. Roast and Beefsteak It’s delicious and meaty. tremendous amount But it’s delicious, so I’m sure I’ll be able to take a bite of it. Chewing the meat of the children’s lunch Thank goodness for family fun. A short break here I go out for a smoke at times like this. (S) Is the work hard? Hardware. I knew it was the heat. It’s tough. (S) Is cooking basically done by one person? No, no, no.
If it gets crowded, we work together. But basically, I am alone. Despite his bright smile, it sounds like a demanding job. Always check the self-service corner for reduction. Replenish as soon as it decreases Remove a new hunk of meat from the refrigerator. I’m not quite halfway there. A quarter of the way through. (S) We’ve only been open for an hour.
Do you always keep that pace? that’s so, isn’t it Heat a washed griddle. Mr. Sakai seems to be concerned about something. Gently watching the staff as they explain A poor explanation seems to be the charm. spare rib Loin + spare ribs Carry to two businessmen. Loin 200 grams, 2,300 yen
Spare rib 800 yen per rib The more you chew, the more flavorful and delicious the loin is! A perfect combination with tender spare ribs. Meat and white rice in the mouth at the same time Delicious. (S) I think it was sauced. Japonaisse (S) Does it go with rice? yeah get along well together What did you put on it? I thought I’d just say it once with a grain of salt for now. (S) And the source later? I’ll use all of them. Two people having another bowl of rice Check out a glimpse of the chicken burdock rice. straggler yeah Apparently, the chicken burdock rice is to be served at the end of the meal. The bustle in the store continues unabated. (S) Are you full? I was insanely hungry! bargain feeling Free refills and Where you can eat a lot of vegetables. You can also control the degree of grilling by yourself on the griddle. I thought it was great. Satisfied, I leave my seat. Are you full? (Guests) It’s a mess! Please come back. Orders that don’t stop Mr. Sakai keeps the kitchen running by himself. Bringing food to parents and children bite into a hamburger delicious Chicken burdock rice doesn’t stop there either. Two women go to the self-serve corner. Wow! Amazing! Can’t hide my surprise at the large ingredients. Pour a bowl full of chicken burdock rice garnish with leaf mustard (Brassica juncea var. integrifolia) Cooking proceeds quickly in the kitchen. 200g loin Wow wow! Commemorative photo shoot Finish with Japonais sauce Delicious! thank you very much Are you full? Please come back. Mr. Sakai continues to grill meat. Recharge your energy in the gap time until the meat is cooked. Bacon. homemade bacon 100 grams beefsteak + spare ribs 150 grams loin + Big Flank (S) Looks good. The … Brother here.
A bite of loin And all the beer in one gulp. More beer.
Also self-service All you can drink. 30 minutes. Meat and beer.
It’s a great holiday. Full house lasted until closing. Are you full? Thank you. Thank you again. Father’s steak The name of the restaurant should be easy to remember. I was thinking of a fancy name for it. I thought my father’s steak would be the best fit. We’ve been able to sustain this many customers coming in for so long. I would like to have even more customers come again. The ultimate goal is to I don’t want to make the store bigger or more spacious. I want to go out to a restaurant that is omowable. (S) Can I ask you to say it properly one more time? (S) Goals, please. I want to go out to a restaurant that is omowable! Chukyo TV.
Please make an offer! We are very grateful that you are here. You’ll be glad you did. They will go home smiling and saying it was delicious. I’m working very hard on that anyway, so Please come back again a lot! please remember me Finally, the staff also got a steak. First, take rice and soup. Chicken burdock rice is still a must. have (a dish) with mustard greens (Western) soup Free refill of soup and chicken gobo rice (white rice also available) Popular Chicken Gobo Rice Large-sized ingredients have a main-class presence The burdock is also this big Tender and delicious, soaked with flavor. You can eat an endless supply of takana as a chopstick rest. roast meat cabbage and bean sprouts Take out and cut homemade bacon spare rib Spare ribs and bacon are seared to finish. It’s burning to a nice color. Cut sirloin Followed by beefsteak The griddle was filled with meat. butter pepper Thank you for waiting Loin and spare ribs. Sirloin and bacon. The meat is grilled more rare. Served on a teppan to your desired degree of doneness. Loin 200 grams, 2,300 yen
Spare rib 800 yen per rib Mr. Sakai’s favorite combination of loin and spare ribs. The meat is grilled rare and finished on the griddle to your liking. The sweetness of the tender meat spreads to the palate. Special spare ribs cooked at low temperature for 10 hours Thick and great volume. So tender that it melts in your mouth when you bite into it.
The flavor is well soaked up. If you combine rice and soup
The best steak lunch with full volume Royal sirloin 200g 3000yen
In-house made bacon 80g 780yen When it comes to steak, you can’t go wrong with sirloin. Thick meat has a perfect balance of sweet fat and lean meat homemade bacon Concentrated flavor and spicy aroma that can only be found here. Plenty of vegetables are also great! Vegetables that have absorbed the flavor of the meat are also excellent! Steak sauce is garlic soy sauce Japonaisse Two different flavors to enjoy A wide variety of other spices are available. I have garlic soy sauce and wasabi. The loin is the best to eat with it! I don’t know if this is a bad idea.
I have some spices for you, Mr. Horishi. That was really good. W W W W I put it down because I think it’s really delicious. I got it with various spices and sauces. I’m in the mood for meat today!
My dad’s steak filled my heart and stomach. thank you very much Are you full? (S) I’m full! Thank you.
Please come back. 14:30
order tap close A bowl of katsudon is 490 yen! What you’re aiming for is fast food. It’s like Japanese fast food. Japanese Fast Food
Close to “Don Mac”! The unstoppable rush of katsudon! Are you going to have part-timers or other people coming in? No, no, no.
It’s just you and me now. It’s been the two of us for a long time now. Every day there are two! He works 14 hours a day!
60 seats in a 30-square-meter building, divided between a husband and wife. The combination of the two explodes! I can’t relax during breaks… Double katsudon. It’s good.
It has a lot of volume. Sauce cutlet bowl of rice topped with pork and vegetables unique or superb article Cheap, fast and tasty Providing explosive speed within 2 minutes of ordering Sometimes I have a craving for curry and katsudon. I wanted them both to eat. Both curry and katsudon. Man’s dream come true A set 740 yen Sneak into a roadside men’s meal diner with excellent cost performance! We followed closely from the opening preparation to the closing of the restaurant! Umi-cho, Kasuya-gun, Fukuoka
Along Route 68 Japanese fast food restaurant from Nagasaki
Don Mac Close contact from preparation before opening 7:38 a.m.
Tominari and his wife arrive for work Approximately 3,000 square meters in floor space
Spacious interior Husband
Kazutaka Tominari Flyer Preparation grease there you go ignition Warm the broth, respectively. I’m making udon soup stock. It’s curry. I’ll heat up the one that’s been sitting in the fridge. I usually let it sit in the fridge for a couple of days. The flavors blend well together. (Staff) How many meals of curry for lunch…? It depends on the day. I’d say between 30 and 50 meals. His wife, Yumiko cook rice Standby complete I’m making something by combining seasonings. Rice bowl sauce. Katsu-don (pork cutlet served on top of a bowl of rice) or beef stew. mix Finished sauce is set in the designated position. Early riser. I get up at 5:00 a.m. all the time. I’m here to take care of the house. 7:52
Running around in the morning to balance family and store I’m a grandmother. They have two grandchildren. (Staff) I see! (Staff) You look young. No, no, no. The tension. Take a big hunk of butter out of the fridge. Butter is for curry. First heat the udon soup stock before making the curry. Her husband came out dressed. Add a little sake to rice mix gently Two units start cooking rice at the same time Curry Preparation Defrost pre-prepared curry. pork Fry and then combine with curry broth. Saute pork Add stir-fried pork. To the stove. Heating Finish the udon soup stock with seasonings mixed by the wife. The pot is full. Udon noodle soup stock is ready. Serve cabbage For set meal salads Cabbage is ready to serve. Preparation of chicken for deep frying Wash chicken in hot water Pre-treatment complete Season chicken transferred to Tupperware. Add coffee fresh to remove odor. mayonnaise Garlic and pepper soy sauce rub in seasoning Fill in the date and stick it on the Tupperware. Make fried flour I used to use ready-made fried chicken powder. It’s gotten expensive. Now I make my own concoctions. mix If you put a little oil in it… The batter gets so crispy. Prepared the day before
Seasoned chicken coat someone (e.g. with something) apply firmly all over do up (one’s hair) After the order comes in, fry it up again. It’s like frying it twice and serving it. crispy fried Finish the curry water (esp. cool, fresh water, e.g. drinking water) curry roux Butter, sugar, and a little bit of everything else. I use a commercial curry roux. This curry roux. Make it a little thinner. Sweet or spicy. flavor, richness, and aroma. I make curry like I’m trying to make it stand out. Add yakiniku sauce at the end. If you don’t mix well here, lumps will form. Set timer to simmer a few minutes later Curry is ready. (Staff) What is the origin of Don Mac? Don” is the “dong” of rice bowl or udon. What you’re aiming for is fast food. It’s like Japanese fast food. Deep fry more fried chicken. I’ll be 64 this year. I went to Nagasaki for college. That’s when I met the current owner. I got into the food and beverage business. It’s been about 40 years. (S) Why did you stay in the restaurant business so long? If a customer says, “Thanks for the food. I’m glad to feel that I’m being useful. (S) Do you like katsudon (pork cutlet bowl) or curry as a dish? Oh, yes. I like what I do. I’m hoping to offer it quickly to customers…
（I’m doing business with them. Prepare the next fried fish. A couple continues to prepare a large amount of food. Me and my wife and I were together all morning and all night. (S) Until the night? The evening hours are until 9:00 p.m. I’ll be here the whole time. (Staff) You work about 14 hours a day? Awww!
(Su) Really? We’re taking a break along the way. Transfer fried chicken to a container. Fried bean curd is completed. Rice is cooked. relax Another rice cooker done. put in a warmer Cooked plump and fluffy Immediately pick up the rice (Staff) Are you cooking rice again? Rice is cooked at least 6 times. Today… It would be about 18 kilos. (Staff) What’s the maximum weight? I think I cooked it 11 or 12 times max. Like 36 kilos. Remove curry from heat and transfer to a container. Every last bit of it. Immediately prepare the next curry. The two of us prepare nonstop. audience The wife carefully cleans the large seating area. Menu list with thinned areas redrawn. I wrote it with a magic marker. w The thing was so thin. I traced it.
I’m so embarrassed. This is how customers come. What’s this? Like. I’m sorry about that. Even if it’s just a letter.
I thought it would make a difference if I got it right. (Staff) Aren’t you going to raise the price and take a little more? I don’t think so. I’m going to go with this. So reduce labor costs. I thought that’s what couples do. (S) No profit from the cost? I don’t think so. Well, I guess it is what it is…
I’m going with it. bowl of eel and rice (donburi) We were treated to coffee. menu list If they had a bowl of katsudon and mini udon or something like that… I think you’ll get a taste of what we have to offer. Curry is also quite popular. The most often served is katsudon (pork cutlet served on top of a bowl of rice) Next to that is curry with pork cutlet. More cutlet curry than curry. Seasonings
Ichimi, Sauce, Soy Sauce As you like. One flavor, one sauce, one soy sauce. The gang is from Fukuoka. Many people use a lot of it. 30 minutes until opening. Cabbage arrives by the case. I’ll have to buy it by the case. They’re at the Nanban set meal, too. Like a fried garnish. Cut cabbage doesn’t taste good, does it? If you cut it yourself, you can get it in one piece. It’s delicious. (Staff) You insist on handmade? My husband doesn’t know why. I’m using some off-the-shelf products. With a little work. I wonder what it is. This is our house. Curry for sales warmed up. Turn on the automatic door 10:30 Opening It’s delicious, and you should try it once! Closed: Thursday
Open from 10:30 to 21:00 Orders can be placed via smartphone. menu Katsu Katsu Curry 670 yen
Large Pork Cutlet Curry 750 yen Katsu-don: 490 yen
Double katsudon 730 yen Meat udon 490 yen
Meat curry udon 540 yen Toppings available Pork Cutlet Bowl + Mini Curry
A set 740 yen Tare Katsu-don + mini curry
B set 740 yen Chicken Nanban set meal: 760 yen
Fried chicken set meal: 570 yen Today’s set meal 890 yen
Free large serving of rice 20 seats at counter
40 seats at tables Pre-fry cutlets for immediate serving. It takes 5 to 6 minutes to fry a pork cutlet. I’ll fry some of them. The first set of customers arrived at the store. cut up While cutting the cutlet, Mrs. Yamanouchi
Visually confirming the order Order katsudon and double katsudon The husband takes the snowflake pan from the side. Put the soup stock in the katsu
Serve rice in the back egg beat an egg and bind a pork cutlet Double katsudon includes another piece of pork cutlet. Pile more pork cutlets on top of the pork cutlets. Finish by pouring dashi broth over the top. Melted egg is entwined with the cutlet. Topped with green onion Double katsudon 730 yen Customers waiting in number 1 to 3 Served in just 2 minutes from order
No wonder Japanese fast food Sprinkle a generous amount of Ichimi (Japanese seasoning) over the top. Bring to the table Double katsudon 730 yen A hearty bowl of rice topped with two pieces of pork cutlet Crispy and soft cutlet wrapped in egg Excellent when soaked in homemade broth. Gobbling up a bowl of katsudon for an early lunch A woman in a knit hat came to the store alone Purchase a meal ticket and take a seat. An order for meat udon noodles is placed. take out a piece of meat Drain the udon from the water. dupe Tenkasu and green onion Thank you for your patience. Take-out orders come in. Put the pork cutlet on rice and pour the sauce over the rice. Take-out katsudon is ready to go. Customer enters the store. Order a large cutlet curry and chicken nanban set meal Not a word is exchanged, and they get ready to go. Cut the cutlet and put it on rice. Garnish with fukujinzuke (pickles) curry roux Curry with pork cutlet is completed. 670 yen. Rice and mini udon Make Chicken Nanban Mix sweet and sour sauce dish up tartar sauce Chicken Nanban set meal 760 yen Customers waiting at No. 6 Thank you for waiting Regular customers who visit the store regularly large serving of curry with pork cutlet It’s delicious with a homemade feel. I prefer a little spicy myself. I add a dash of spicy with a dash of flavor there. (Staff) I think it’s voluptuous. It’s totally edible. Roll the rice on the plate. delicious I ate it with a crunch and finished it! Chicken Nanban Set Meal. Bite into a chicken ooze with juicy juice (e.g. from cooking) Tender and delicious. I had my fourth chicken nanban. Scrape white rice and flush with water Finish the meal nicely and leave the restaurant. Men Entering the Store A set (pork cutlet bowl + curry)
is ordered. The husband is in charge of katsudon Wife makes mini curries. green onion A Set 740 yen
Volume set of katsudon and mini curry Take a picture and proceed to eat from the salad. Brother in the transportation industry （I use (the store) from time to time. Sometimes I have a craving for curry and katsudon. So I’m stopping by. Chew a bowl of pork cutlet on top of a bowl of rice I asked him what it tasted like. Delicious. Crispy. be worth eating I’m a gut eater… for lunch. That’s why I’m so… I’m sorry… The … I used to play sports as well. It’s coming as an extension of what it was. A set that fulfills a man’s dream. I wanted them both to eat. Both curry and katsudon. At first, it was more like unpopularity. But it’s a fixture now. There’s a big A, isn’t there? Daisai A is a bowl of rice topped with a large bowl of katsu-don (pork cutlet) 30 yen more. (Staff) It’s 30 yen! 30 yen. It’s a great deal! You can eat well. animate complete meal word used after one has been treated (esp. used after a meal) It’s a very satisfying men’s meal! Two orders of double katsudon come in. cooked rice bowl of rice with sauce on top egg Cutlets are cut. Place on top of rice Finish the first Second one.
Four cutlets are used in this order alone Double katsudon 730 yen The owner is serving katsudon (pork cutlet served on top of a bowl of rice) in the background. Wife cooks meat udon and mini udon Customers waiting at No. 12 and No. 13 Thank you for waiting While the food is being served
His wife put in the broth. Turn around and the manager finishes up. Customers waiting in rows 9 through 11…
Thank you for your patience. Once the offerings are done… Wife confirms next order. Immediately get ready for the next offering. Two men ordering double katsudon Double katsudon. In any case, the volume is very large. It’s always about this. A taste of home. Crisp and easy to eat
Seasoned with an excellent sense of security With the senior staff of the company during lunch break. It’s good.
It has a lot of volume. Easy to eat Orders keep coming in. Takeaway.
Order Curry Katsu Katsu 3 and Double Katsu Donburi We’re frying pork cutlets, so it’ll take a while. I’m fine. Fill the container with rice stand up Cut the cutlet and place it on top of the rice. place one after another His wife usually makes udon noodles to order. The wife who was making udon noodles is working on packing Put the lid on the bag. A large double and two cutlet curries and It’s a big bowl of curry with pork cutlet. My office is just around the corner. I always ask for it. The cutlets are cheap. (Staff) May I ask what your favorite menu item is? I really like curry with pork cutlet. A little spicy. Take a very satisfying lunch to the office. The number of customers has increased considerably. After that
Although the two of us handled the busy times together with an excellent combination Here’s where the oilman comes in. (Wife) Dad, do you want to go? Husband on his way to deal with a visitor. Wife’s speedy one-operation begins. Visual confirmation of order miso soup Cut the cutlet. rice bowl sauce and egg Checking for visitors while beating eggs Serve rice. Binding a boiled cutlet Put the cutlet on top of rice
Pour the sauce over the cutlets. senior priest (of a Shinto shrine, below chief priest and deputy chief priest) Large bowl of katsudon (pork cutlet served on top of rice) 520 yen
Fast cooking time of only 1 minute and 7 seconds. Your husband has returned. deep fry a pork cutlet again (Staff) So about one out of every three is a cutlet bowl. yeah Nope.
Maybe more. About one out of every two. Wife prepares to cook the next batch of rice Two people do the preparation while operating the business. Two men in work clothes came to the store. Take a mobile order form with familiar movements. Select a menu Katsu-don and Mini Udon
Manager’s recommended combination Set snow flake pots egg His wife went to the warmer without uttering a word. Her husband
Bind with eggs and cover with a lid Your wife serves the rice.
and set it in place. The husband puts the cutlet on top of the rice to complete the dish. As soon as the second one was finished
His wife boiled the udon Not a word exchanged.
A wonderful combination… Mrs. Udon took her udon noodles and went to serve them. Finish the udon Put the finishing touch of green onion on top of the katsudon. Customers waiting in numbers 24 to 27 I asked a couple of industrial waste workers for their menu recommendations. bowl of rice topped with pork and vegetables Crispy. Or the taste of the broth. I thought it might taste good. Order of katsudon continues Completion of Katsu-don Make mini curry A set 740 yen Double katsudon 730 yen Customers waiting at number 30 and 31~. Thank you. Deep frying a large quantity of tonkatsu for the lunch rush. Place on top of rice with cabbage. source Mini Udon Noodles Today’s set meal 890 yen Truck driver’s brother
Sipping hot udon noodles At lunchtime. Katsu-don, udon and fried chicken Delicious. I’ve never been here before. Eat with gusto to replenish energy (Staff) What is today’s set meal? I’d like to put out something like this. I make a set and change it every now and then. Like the curry ones so far. Like the mackerel ones. I did the steak thing or something. I’m working on a sauced pork cutlet right now. 12:06
A small line forms at the ticket machine. Buy a meal ticket Chicken Nanban Set Meal Large orders come in. The two work together to complete a dish in no time. green onion Katsu-don 490 yen rush of food served on top of a bowl of rice in a single sitting position (esp. on a hot summer night) Katsu-don and udon Here is also Katsu-don and Udon The customer waiting for you at 46~. Hang the condiments and return to your seat. slurp one’s udon Continue with a bite of katsudon I come here about once a week. Katsu-don and udon. This is 760 yen. It’s freshly made and delicious. Cheap, fast and tasty That’s it. (Staff) Are you going to be able to work hard this afternoon? Yes, sir. I can do my best. Sorry.
I didn’t put udon in this area. hello Customers waiting on 53rd and 54th~. Three Anikis came to the store Make tare-katsu-don (pork cutlet served on top of a bowl of rice) Pour a generous amount of sauce over the top. Tare Katsu-don: 490 yen and mini udon: 180 yen I can’t stop ordering katsudon. Sprinkle a dash of seasoning and pick up your chopsticks. Take your seats. Three guys…
Blissful lunch time Regular customers who go once or twice a week. yeah There is no doubt about it Ichi no tare katsudon and mini udon set. unique or superb article Weekly…1 or 2 times Mania. (Staff) Do you have any reasons for attending? Price and Taste If only it tasted this good and was priced this low. Frankly, I think it’s cheap. And so is the quantity. (Staff) If you’re going to recommend me to someone coming here for the first time. (Staff) Would you recommend the one with egg or this tare katsudon? hmm Let’s have two. Still, it’s less than $1,000. This! Oh, don’t spend $1,000. 1,100 yen. The … I finished it off nicely. Udon Noodle and Soba Staff
Order a large cutlet curry Cutlets are cut. Served with fukujinzuke pickles pour roux on (soup, sauce, etc.) Large Curry with Pork Cutlet 750 yen This amount of 750 yen is too cheap. Total weight 600g…
Spicy roux is a nice combination. The spicy roux mixes with the rice and you can eat as much as you want. Crispy cutlets fill your stomach with gusto. Also ordered fried chicken. 4 pieces of fried bean curd 320 yen Juicy crispy salt and pepper fried chicken Lunch rush continues Two people cooking at high speed Wife going in to clean up.
Looks like the peak offering is done. 15:17
The restaurant is finally empty. Mr. and Mrs. Muller take a break. Working nonstop for 8 hours from morning …
Long-awaited lunch time Today’s bribe is curry. Late lunch for both of us together. eat all of one’s food at once I finished it in no time. The break is short-lived.
The ringer brings us to the kitchen. Cooking & serving at blazing speed Rest mode also switches in an instant. And again a break get some sleep A brief respite… It’s break time for the wife, too. Oyatee (snack). His wife notices the camera. I’m going to say “Oyattee” or something like that. Rest for a while until the next visitor. And soon after, the bell wakes me up and I run to the kitchen. It’s now completely dark outside. 20:13 Two people who continue to work as usual Thank you for your patience. (Staff) How many people came to your store? Maybe 140 to 150 people today. 20:40
Order Stop (Staff) What is the secret of your friendship? I’m running a store, so I can’t fight with you. We have to get along every day. It doesn’t turn anymore. It’s like we’re trying to compromise with each other. I guess that’s the secret. (Staff) Curry is strangely spicy and goes well with rice. Spices, you know, dozens of spices. Sweet or spicy. I’m putting in the ingredients to make it stand out. I think it’s great. I love this flavor. That’s what’s so great about it. So I respect them, so I can do my best. We always get along. Cleanup begins. polish carefully No matter how tired I am, I never neglect cleaning. 21:00 Tightening of meal ticket machine A day’s sales details are recorded on a long receipt. One hundred and seventy-one. It was a little more than usual. It’s over. The End. Finally, make sure there are no leaks. Work over 13 hours has been completed. Thank you for your hard work. lock up 21:21
He left looking as good as he did in the morning. Close contact with a huge udon shop in Asakura-gun, Fukuoka Prefecture! A Must at Udon Noodle Restaurants in Fukuoka
Kashiwa Onigiri fried (e.g. potatoes, chicken) They come every week. First of all, it’s the taste!
The taste of udon (in comedy) repeating the same gag or silly line Pickles are also delicious! Bakusetsu katsudon! Yorii, Chikuzen-cho, Asakura-gun, Fukuoka Established in 1976
Matsuya Udon Chikuzen (Asakura) 7:39 Employees come to work It’s either this or a wrinkle tool. I do it separately with the ingredients and the rice. Cook separately to allow the ingredients to soak up the flavor. Manager’s Execution. Meat preparation for meat udon udon noodles making Inari-zushi boiled rice mixed with vegetables and meat or fish Maybe roughly 300 servings at a time. And you’re putting that to bed pretty well. Like this. It’s our president’s way of thinking. They say things taste better before they go bad. It would be sweet, wouldn’t it? We let the wheat sit for a while to bring out its sweetness. Or fruit. Or fruit. It tastes better when it’s aged a bit. The product is kept at a low temperature for about 4 days in order to mature. In other restaurants, I would usually prepare it the day before at 18 degrees or so. In our case, it’s like 12 or 13 degrees. Beef to be placed on top of meat udon Most popular
Udon noodles with meat and gobo tempura rice ball wrapped in oak leaves (Staff) Manager, by the way, have you been an udon shop owner for a long time? I’ve been in IT for 10 years. It’s much more like a line conversion. Not at all. People in the food and beverage industry are pretty cheerful. It’s soft. I think I would like that. You’ve barely made it out of the wrong field. Yes, Oita Hey. Then I found myself in an udon shop. I started out washing dishes and kept doing it. is that so? How old is the manager now? I’m 40 this year. I’m 40 this year. I turned 40. From now on, Matsuya will gradually I would like to do my best to increase the number of customers, though. curry Riken developed this powder for us first. You put a lot of effort into tempura. What makes it different from regular flour is that it doesn’t have eggs in it. It’s pretty crispy, even though there’s no egg in it. There are no eggs in it, so it’s totally safe for people with allergies. It’s the kind of powder that you can eat with no problem. prawn tempura fried burdock root (and sometimes carrot) cooked almost to dryness in soy sauce and sugar Two kinds of gobo-ten Limited quantity round burdock tempura fried (e.g. potatoes, chicken) soba We use stone-ground buckwheat flour. Two types of horse mackerel iriko are used for the broth. This is. This one is a little weak. But this one is strong. So, dividing it by 50-50, we get It’s like just the right proportion. Spacious tatami room Wooden counter seats Udon wheat Amino values are high. Easy to stretch Great pull There’s not much stiffness, but… The tenacity, or rather the pull, is amazing. I can tell when I sip it. It’s like, “Don’t grow up so fast. I think if I say too much it feels like a rice cake. It’s like, “That’s how long it’s going to grow. Preparing Tonkatsu This restaurant serves a huge bowl of katsudon (pork cutlet served on top of a bowl of rice). The katsu itself is prepared with fresh breadcrumbs. It is crispy and very soft. Would you recommend that? Udon noodles with meat and gobo tempura: 790 yen
Curry udon with pork cutlet 940 yen
As of April 16, 2023 Katsu-don (pork cutlet served on top of rice) set meal: 980 yen
Tendon set meal: 980 yen
As of April 16, 2023 Fried chicken set meal: 900 yen
Tempura set meal: 1080 yen
As of April 16, 2023 2 Kashiwa rice balls 220 yen
Mixed rice 220 yen
As of April 16, 2023 Your face is a commodity, your appearance is a commodity It is said that 80% of your image of a person is determined by his or her appearance. That’s how important first impressions are. Fresh, clean, and courteous Try to make a good impression. Voice is a commodity, speech is a commodity, action is a commodity. Everything you are is a commodity. In front of the customer, everything is a commodity, including you. I look forward to working with you all today. Eeeeeeeeeeeeee! 10:00 Opening Customers as soon as the store opens. 2 persons at table Katsu-don set meal with a side of udon What a service deli corner! Eating side dishes and waiting for food tsukudani of konbu Thank you for waiting. Customers waiting for the katsudon set meal. It’s very hot. Please be careful. Two bowls of meat gobo-ten and two plates of inari. Please wait The burdock tempura is fried twice.
Thick but soft and easy to eat Meat and gobo tempura udon 790 yen 10:33 a large serving of zaru soba (soba served on a bamboo draining basket with dipping sauce) Take-out corner Customers buying in droves
An additional order of shrimp tempura goes through Large bowl of udon noodles with meat and gobo tempura warm a vessel deep-fried tempura Meat and gobo tempura udon 790 yen, large portion 150 yen Udon noodles with a strong pull Burdock tempura soaked in soup stock is delicious… katsudon tonkatsu (pork cutlet on top of a bowl of rice topped with pork cutlet) Katsu-don set meal 980 yen Hearty thick cutlet Chikugo udon Large bowl of udon noodles with meat and gobo tempura Roughly sliced gobo-ten (burdock root tempura) that is satisfying to eat. Plenty of well-seasoned beef Udon noodles are slippery, soft and chewy.
A little sweetness to the noodles, delicious… Children in the sitting room 11:53 a.m.
The spacious store is full of customers. Beef ball 1 is in. Zaru soba 580 yen Kitsune udon 530 yen, gobo-ten udon 520 yen Be careful, it’s hot. Kamo nanban soba 780 yen Sansho to taste, if you like. Excuse me. Hanbei-san set meal 920 yen Tempura set meal (soba) 1130 yen Miso Tokubei Don: 930 yen (Staff) What did you ask for today? Tokubei Udon Miso Udon noodles that look like Japanese chanpon It’s got vegetables in it. It’s very voluminous. It’s delicious. It’s light. Round burdock udon 550 yen, children’s udon 320 yen Toriten nanban set meal: 980 yen Katsu-don set meal, Shrimp tempura udon, Kashiwa rice ball with udon set meal That’s all I have to say. Excuse me. traditional married woman’s hair style, with an oval chignon on top Shrimp tempura udon 730 yen Delicious? Yeah! Kamo Seiro Soba 980 yen (Staff) Do you come to the store often? Yes, at my grandfather’s house, where I always come when I visit. I’ve been used to eating it since I was a little girl. Locals who have been coming here since childhood. (Staff) Do you come often?
I come often. They come every week. I like wakame seaweed. I’m eating it topped with one more piece of wakame seaweed even more. First, when I was 35 years old. You trained at this restaurant. The one above the waterfall was the first president. He’s a very strict man. And this restaurant was crazy busy. It’s not that I’ve been able to keep up with all this busyness. I thought I had endured a little bit, so I thought I could open my own store. Three years ago, we were thinking of closing this place already. It’s just too much of a waste. I mean, we’re going to lose this place. I definitely wanted to keep this place. I was told to do it, so I decided to take over. Tendon set meal 980 yen Pickles are delicious again! It was worth the trip. Delicious with dashi (Japanese soup stock) I heard a rumor that it was delicious. Nowadays, Sanuki udon and other hard noodles are booming. I like this kind of Chikugo noodles after all! I was originally here before. I come here twice a month from Kumamoto. (Staff) What do you like about the store? First of all, it’s the taste!
The taste of udon And then the manager or very good customer service? That’s what I mean. Store is clean. Fried chicken set meal 900 yen I’m usually here about once a week. (Staff) Do you have a menu that you always order? Every time I get the fried chicken set meal with a big bowl of rice topped with mayonnaise. Tempura Set Meal 1080 yen Tabletop
Yuzu Kosho (Yuzu pepper) Isshimi (seasoning) I’m retiring at the end of this year. I’ll be 70 right after the new year. Old-fashioned udon shop run by a 69-year-old active owner. Tastes and thoughts passed down to his son, Takanori Udon noodles with burdock root tempura sold like hotcakes! I was in Tokyo for 14 years. It was just a year ago that I returned. Close contact with the general, Takanori and his family! Udon restaurant is a long shot. I hope they’ll keep it steady for a long time. Yahatanishi-ku, Kitakyushu-shi, Fukuoka Founded in 1988
Udon-ya Masa Family-run udon shop loved by locals 9:25
Staff arrives at work Tidy kitchen Well-cleaned restaurant proprietress Preparation of udon soup stock konbu spark (an incident, etc.) Preparation of pickles root Asian ginseng (Panax ginseng) soak vegetables in salted rice-bran paste for half a day onion (edible plant, Allium cepa) beef mirin sugar sukiyaki stock Popular meats are prepared in large quantities daily. salted wakame (species of edible brown seaweed, Undaria pinnatifida) remove salt by rubbing and washing At Masa, wakame seaweed is added to all udon noodles except yamakake udon. make sushi rice with vinegar sugar vinegar Mix gently so as not to crush the rice. sesame (seeds) Sushi rice is ready proprietress-to-be of a Japanese inn or restaurant Inari-zushi make onigiri (rice ball) put sesame and salt on Onigiri completed! A year’s supply of burdocks from Hokkaido cut to length peel a burdock I’m stocking up on 10 kilos today. 10 kilometers per day Cut into bite-size pieces soaking in water to remove the astringent taste (from persimmons) fried burdock root (and sometimes carrot) cooked in sugar and soy sauce take all at once (e.g. one’s hat) Crispy fried Finished burdock tempura Mr. Gamaike, the general manager throw in the towel katsuobushi skim the scum from broth or liquid strain soup stock soy sauce Udon noodle soup stock is ready. Takanori Nidaime, age 37
Returned from Tokyo a year ago after 14 years of acting. wheat flour There are quite a few customers who come here just to chat with my dad. vinegar salt water Apply pressure to dough One bottle can take about 40 servings. Dough made the day before is aged for a day to make noodles. cook rice noodles in a mild broth made from non-glutinous rice Before moving here. It was in a smaller store a little further away. I was zero years old when I started that restaurant. This store and I are classmates. 37 years I grew up on our soup stock. Like how to treat customers. That’s what I think is awesome about my dad. The customers love it so much. I smiled and smiled. People will forgive you now. I thought it was more difficult than learning udon. Noodles are ready Cleaning the store 10:55 boil udon noodles cool something down (e.g. by adding water) divide into 1 meal each hoist a flag show one’s goodwill Opening at 11:30 a.m. Udon-ya Masa Business Hours
11:30 – 24:00 22 seats at counter Have one for your child. Menu
Choose Udon or Soba Meat burdock 900 yen
Burdock root (burdock root) 650 yen Zaru soba 650 yen
Cold Yamakake Deluxe 1100 yen All of our menu items, except “Yamakake”, contain wakame seaweed.
except “Yamakake”, which contains wakame seaweed. Pickles and takana are served Homemade pickles mustard greens Our spicy takana has quite a strong punch! A taste for the tabletop First customer arrives at the store. Meat soba and gobo-ten udon One customer after another. Spicy Takana and Pickles Plenty of wakame seaweed meat Sorry to keep you waiting for meat soba wakame (species of edible brown seaweed, Undaria pinnatifida) dish of fried burdock root (and sometimes carrot) cooked in sugar and soy sauce Gobo-ten udon noodles were also completed. Regulars who have been coming here for a long time. Udon noodles with burdock tempura. Delicious as always! Like the part where the taste hasn’t changed for a long time. Especially meat udon and burdock udon. My favorite. Go ahead. meat and udon noodles with egg Because you have to eat meat. And eggs because I like eggs. Better with egg than raw. Make Meat Udon and Meat and Burdock Root Yamakake Pour hot broth. green onion Here you go. Sprinkle a generous amount of yam on top. Meat and burdock root piled up on top of a mountain is completed. Order Cold Yamakake Deluxe Japanese yam (Dioscorea japonica) ground toasted sesame seeds wakame seaweed, burdock root tempura, nori meat edible wild plants Chilled Yamakake Deluxe is completed. Thank you for waiting udon with minced meat 11:28
fully occupied Udon noodles are completed one after another. Burdock root heaven
Thank you for waiting heaping pile of meat and burdock root (and sometimes carrot) cooked in a large pot scorzonera (Scorzonera hispanica) word used after one has been treated (esp. used after a meal) Order with meat and gobo and egg close an egg in one’s soup Kjellmaniella gyrata (species of kelp) wakame (species of edible brown seaweed, Undaria pinnatifida) dish of fried burdock root (and sometimes carrot) cooked in sugar and soy sauce meat Eggs and burdock root are prepared at the same time. Simmered with an egg person who is too lazy to eat Arrange to your liking slurp hot udon noodles Two men in work clothes came to the store Udon noodles with minced meat and burdock root I put spicy Takana on top. Delicious. Chilled Yamakake Deluxe Meat and burdock topped with egg simmered burdock with egg ice buckwheat noodles drain water Cold soba noodles are also popular in summer. Large volume orders are also prepared calmly. Chilled Yamakake Deluxe with Meat and Burdock Roots is ready to eat! Finish the soba Chilled Yamakake Deluxe is completed. Deluxe soba. Delicious. A bite of crispy gobo-ten Delicious? yeah The orders never stop coming in. Topped with Tenkasu The store is always full of customers. make a meat and burdock root (Arctium lappa) Meat and burdock root completed! Meat and burdock udon 900 yen Overwhelmingly popular number one The flavor of the meat and burdock root soak into the broth. Crispy burdock root tastes better the more you chew it. Lots of sweet meat, very satisfying. The noodles are firm and the large amount of wakame seaweed is very satisfying. pickles for chopstick rest The homemade pickles are delicious! Meat and burdock root. Meat gobo and meat udon noodles are ready. Yes, I’m sorry, I’m sorry! Here you go, meat and burdock root. It’s delicious with dashi broth. You can work hard after lunch. Many customers eat pickles and spicy takana (Staff) What are you going to hang that on? Eat it as it is. It’s so delicious! Regulars who go there every day. I come here every day. You could eat it every day and feel like you’re eating it for the first time. Today I’m serving the gobo with meat gobo on a separate plate. Delicious dipped and eaten at your own time. Fry additional burdock root. On Sundays, they fry them all the time. hot soup stock Burdock wild vegetables. apply a seasoning to (e.g. salt, pepper, etc.) burdock root seasoned with sesame The soup stock is light. Delicious. Cars continue to fill up at lunchtime. a large serving of wakame seaweed someone full of zest burdock root and wild vegetables with more wakame seaweed and raw egg Yes, I have a new one! Soba noodles with meat dish of fried burdock root (and sometimes carrot) cooked in sugar and soy sauce Japanese yam (Dioscorea japonica) ground toasted sesame seeds laver green onion egg yolk udon noodles served in the mountains Yamakake udon 800 yen
Inari (two pieces) 180 yen udon noodles served in the mountains Yamaimo (wild taro) blended into the broth is delicious! Rich taste intertwined with the yolk Chunky noodles with a little firmness Inari-zushi Sweetly seasoned and goes well with dashi broth. Founded in 1988 Before relocation
The store when it was first established Almost two people ran the business for 13 years.
Then we moved here. I started my store on February 7, 1988. A son who is the second generation
Dear Mr. Takanori Just be responsible and let them do what they want to do. I still want you to take care of yourself. Udon restaurant is a long shot. I have another 30 years to go. take care of yourself I hope they’ll keep it steady for a long time.

0:00　佐賀）おやじのステーキ
地図　https://maps.app.goo.gl/d283FKeSpS7uzVFCA
住所　佐賀県鳥栖市真木町1685-6
URL　https://youtu.be/SDQQJjA1_rw

56:22　福岡）どんマック宇美店
地図　https://maps.app.goo.gl/5cCALiGq1rn9fgoR6
住所　福岡県糟屋郡宇美町光正寺1-3-48
URL　https://youtu.be/3HPRHeq73eQ

1:44:43　福岡）松屋うどん 筑前（朝倉）
地図　https://goo.gl/maps/aAFhZPBaGSDjNLzL9
住所　福岡県朝倉郡筑前町依井442-1
URL　https://youtu.be/_k3dBGCBUf0

2:22:14　福岡）うどん まさ
地図　https://maps.app.goo.gl/Z7oZ5F6CsqjJ2afe8
住所　福岡県北九州市八幡西区永犬丸5-9-10
URL　https://youtu.be/ES-4NOpFq0I

#ステーキ #カツ丼 #うどん #天ぷら #九州グルメ

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