ポツンと大盛り大衆食堂！まさかのガッツリ系ボリューム満点定食が魅力的過ぎた丨Japanese Good Old Diner

広島・岡山のグルメ４選

00:00 – 定食・中華そば 万ぷく食堂
42:23 – お好み焼き こいけ
1:02:40 – 讃岐の男うどん 能勢
1:31:59 – 備前福岡 一文字うどん

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#うどん #お好み焼き #ラーメン #天ぷら

A huge set meal is very popular! A close look at “Manpuku Shokudo A huge amount of bean paste is piled up…. The specialty “Ankake-soba” sells like hotcakes! Fresh and crispy seafood rice bowl Unique combination Great combination with ramen! Miso Vegetable Stir-Fry Set Meat garlic chive set meal Various kinds of decadent set menus

Thanks for the food Hi! Thank you! Manpuku, please! Early morning 5:30 Manager Yamauchi 5:00:20 A little early, get up before 5:00. It’s like I’m doing it. Established in 2019 Teishoku, Chinese noodle, Manpuku Shokudo Located in the mountains of Fukuyama city. Famous for “Ankake-soba” (noodles with starchy sauce) Changing into work clothes 5:58

Start of stocking preparation of menma (Staff) Was it quite a long time for Japanese food? I did it from the age of 16 to 25 or 6. And then I came here through all kinds of different streams. This is the first time I’ve ever had ramen noodles. Ramen is interesting.

Isn’t it infinite? The combination of gala Menma preparation completed I’m cooking the ramen noodle soup now It’s going to take about 4 hours. Chicken stock preparation Onions garlic ginger Preparation of shavings This is with that chicken stock Onions, ginger, and a little bit of garlic After cooking for several hours

I put in iriko (dried sardines) and shavings. I do about 17 different kinds of set meals. We try to use local products, like soy sauce. I try to use local products. It’s more like the old-fashioned way. We do it with simple ramen. 6:51 Employees go to work Chicken guts are removed from blood

Ramen noodle soup stock is Because it gets muddy Chicken bones left for a day after cleaning Braised pork This one is very big. Usually it’s about this big. It’s a little hot, so be careful. Transfer to cauldron Simmer for 4 hours Remove scum That’s a light bite. within the local Hiroshima prefecture.

I use light soy sauce. I put this soy sauce in the chicken broth that I cook in the morning. I put this soy sauce in the chicken broth in the morning. And add some fat from the back of the chicken. And then you let it sit in the fridge for a day.

I started here part-time. I got beat up at first, but And the chick goes around like this. It’s interesting, isn’t it? Right in front of you. Eat what I made. And they say, “Thank you,” and they go home. I’m glad I did it. I’m always in the kitchen.

I don’t really see the customers eating. I don’t really see the customers eating. If I had to do it, I’d probably go to a set menu restaurant. I’m going to take out the gara

There are a lot of ramen shops that boil the water in a big skid. I’ve seen a lot of ramen shops that boil the water in a big skidor. They put the back fat in the ramen.

And then you serve it in a pot like this. and serve them in a pot like this. Ramen noodle soup is ready. (Staff) What’s the most frequently served menu? It’s called Ankake-soba. It’s a plate full of bean paste. Most of the regulars have chow mein noodles. (Staff) Kaisen-don is this?

Sea. It’s close by. Helping all kinds of people Kaisendon and Chinese noodles as a set Number one, now selling. It’s a surprisingly good fit. Preparation of Pork Belly Pork belly Pork belly preparation complete Braised pork is taken out Taking core temperature. Braised pork (Staff) Braised pork, is there anything special about it?

(Staff) Do you have any special characteristics of chashu pork, like how it’s boiled, what temperature it’s at? I measure the core temperature and so on. (Staff) What is that used for? (Staff) Put the pig in the miso soup. And the customers are quite happy with that.

I think miso soup is a side dish. I was just saying it’s got a lot of ingredients and it’s delicious. The sun is coming up (Staff) It’s getting brighter Yes, much more so. from here It’s going to be a long day after dawn. It has to be around 6:30, 7:00 or so.

It doesn’t start getting light. This is a horsefly This is always a big one It’s a big one. It’s a big horse mackerel fry. And when it’s bad, it’s three This is one, two, three This one’s a little bit small. Using local Fukuyama horse mackerel Boiled egg completed Make tartar sauce

Mirin (sweet sake) Light soy sauce Tartar sauce completed I’m not sure if it’s soy sauce, but the color and the taste are totally different, so… This is also Fukuyama’s soy sauce (Staff) It’s a soy sauce shop Looking for various things. Ah! This is it. and then you’ll find more and more…

I noticed that the number of soy sauces had increased like this… Making oden making oden There are a lot of I’ve seen a lot of little horse mackerels. And they pick the big ones out of all of them. So, I’m going to make a bowl of seafood. with ramen noodles on top.

And it started to sell very well. You can’t miss the fried horse mackerels. And that’s why So it’s on the menu. burdock root tempura Konjac (Staff) Is oden quite popular too? Oden is quite popular, isn’t it? About 30 or 40 oden When it comes out, it comes out very well. radish sinew

Seasoned with soy sauce and soup stock Make a drop-lid with aluminum foil (Staff) What is Numakuma Oden? Surprisingly, it doesn’t taste very good. Black oden is the local oden. I’m trying to reproduce it. Green pepper with soy sauce sauce sauce （Oden with a little bit of salt and pepper Gobo-ten (fried burdock root)

Fried fish radish Konjac (Staff) Which set meal is good with oden? and what kind of set menus are good with oden? Fried horse mackerel with oden It is the most delicious. Eggs The broth is black. Eggs sink. I don’t know. Konjac’s going to fall out. They’re the most popular. 8:50

I come every day. 20 kilos today. (Staff) Do you have any recommendations? Ankake Ramen Grocery store If this place survives and thrives. I’d be very happy. (Staff) (Manager) What kind of personality do you have? I’m not sure if I should be concerned about it or not.

You’re like a little brother to him, right? You know what I mean? He’s a bit of a tease, though. He’s very honest. Yes, yes, yes, he’s honest. Preparation of local vegetables Making shredded cabbage Make chopped cabbage This is cabbage with starchy sauce

(Staff) How many balls of cabbage are used for the ankake? how many balls of cabbage do you use? About 3 balls Green onion cut This is a vegetable stir-fry Preparing bell peppers Preparing garlic chives The stalks are thick. This is stir-fried meat garlic chive Cut onions Miso soup and Making beef stew Tofu

Taste Beef stew completed Chicken thigh This is chicken nanban Preparing deep-fried chicken (Staff) How much deep-fried chicken do you prepare today? how much to prepare for today’s deep frying? 4 kilos Seasoned with pepper Deep-fried chicken sauce Add beaten egg and mix Deep-fried chicken Deep-fried chicken completed Dissolve miso Miso soup completed

This is for Ankake. Preparation for Kaisendon Salmon Sliced yellowtail Preparing for opening 10:59 11:00 opening Parking lot available Opening hours 11:00-14:00 34 seats Counter and table seating available Beef stew 480yen meal ticket system Chinese Soba Noodles 750yen Chicken Nanban set meal 940yen

Daily special set meal: 980 yen Stir-fried vegetables with sweet soybean paste set meal: 880 yen Manpuku rice 880yen Popular NO,1 Chinese noodles with seafood on top of rice 1050yen Popularity NO.2 Ankake-soba 940yen Popularity NO.3 Manpuku set meal 1050yen (Chinese soba noodles, 2 fried tofu, rice) Customers as soon as opening Making Manpuku rice

Tossed with a tender egg Put deep-fried chicken on top Sauce Seasoned Soboro Tossed egg with sauce… too good… I like this spicy miso He said, “Please change the taste with this. Spicy but tasty A wide variety of table-top seasonings New customer Do I have to pay for this?

You have to put the money in. Pay for oden to the piggy bank Oden 100 yen each Delicious. Food arrives 6 minutes after opening! Making Ankake-soba Thicken with potato starch Thickened with potato starch Here you go. I can’t get enough of the sweet bean paste… I can’t stand it… Make Chinese noodles

Braised pork, menma, green onion Here you go. I’ll put it in front of you. Chicken Nanban is 1, Kaisen-don set is 1. Kaisen-don set, large bowl of rice topped with seafood is 1 Make Kaisen Donburi Sauce, sesame, green onion Make chicken nanban Making sauce for Chicken Nanban Finish with tartar sauce

Rice. Please feel free to have more rice. Please feel free to have more rice. On the way back from cycling I thought I’d have a bite to eat and go home. I was thinking of coming here before. But they said it’s closed. I order Chinese noodle Soba is 1 Noodles, hard, please.

It’s light and delicious. Chinese noodle with seafood bowl set, large size （There are so many kinds of food. Chinese noodle and seafood bowl set 1 for horse mackerel, 1 for kaisendon set Kaisendon set, large bowl of rice topped with seafood is 1 Kaisen Donburi Making fried horse mackerel

Big fried horse mackerel set meal Bon appétit Delicious. delicious Self clean up Make sweet soybean paste vegetable stir-fry set meal Meat, bean sprouts Onions, carrots, green pepper, green onion Here you go. Here you go. I’m sorry I’m behind you. Yes, sir. Here you go. You can have some more rice if you want.

Thank you. He’s coming. It’s close. Miso Vegetable Stir-Fry (Staff) Always this? I do this all the time. Vegetables are delicious. I like it because the miso is not too sticky. Because miso is not so persistent Yes, it’s very good.

(Staff) For those who are coming for the first time. Do you have a recommended menu? Ankake-soba It’s been covered on TV. Ankake-soba is Sweet Miso Vegetable Stir-Fry Set Meal Among regular customers, stir-fried vegetables with sweet soybean paste set meal is the most popular menu among regular customers. Stir-fried vegetables. Here you go.

More rice, if you like. Daikon radish Aged for 3 weeks Accompanied by chili soy sauce Chinese soba noodles Here you go. Here you go, sir. Kaisendon set Make Ankake-soba Please mix well pouring oil on top of the mixture Make sure you mix well. Is this your first time? No, no, no, no, no.

No, no, no. many times Ankake-soba I always order only this And he always says, “This is too big! he says. Vegetables. Try it. It’s delicious. There’s nothing else to say. If you fill out the questionnaire I’ll give you a bowl of oden. I got it. Here, they are all delicious.

Vegetable stir-fry is 1 Paper is used to absorb moisture Making bean paste next to it at the same time Vegetable stir-fry is up and running Thank you for your patience. Vegetable stir-fry It’s a little bit of miso type of tailoring. Good, good, good 11:55 With deep-fried chicken. Just a moment, please.

Thank you very much. thank you for the food Yes, thank you. Make Manpuku set meal Here you go. Here’s soba rice. Yes, sir. Thank you This is delicious. This is “Manpuku” set meal. It’s been a long time since I’ve been here. The name itself has already changed I think it was 100,000 koku.

(Staff) Since 100,000 stone. You’ve been here since 100,000 stone? Yes. Great. Make Ankake-soba Kikurage mushrooms, carrots, cabbage Add fish paste and bring to boil Add noodles Here you go Ankake-soba 940 yen Hot and tender bean paste and vegetables are intertwined with each other. and vegetables are mixed together.

Thin noodles are mixed with sweet bean paste! Too big and overflowing Chanpon… too big and too full… Stir-fried vegetables Yes, a lot of vegetables Two women come to the store They order Chinese noodle and seafood bowl Chinese soba noodles Here you go. I saw that this seafood bowl and ramen are popular.

Here I am. Delicious. It’s fresh. Ramen and seafood bowl is very rare. I don’t hear that. It’s my first time I thought it might be a good deal. After baseball practice Two men come into the store They make garlic chive at the same time Please, stir-fry vegetables Please, garlic chive

(Staff) Do you come to the store often? I’m in the baseball club. And he was on his way home from practice. and he brought his juniors with him. And he had a garlic chive set meal, and he had a Sweet Miso Vegetable (Stir-fried) Set Meal

When I came here, I was worried about many things. I often end up with garlic chive. I may end up having meat nira in the end. It’s delicious, and it’s cheap. It’s so sweet and spicy It’s so sweet and spicy. I can’t stop, can I?

Vegetables and rice don’t go well together. I didn’t think vegetables and rice go well together. It goes well with rice. That’s the best I’ve ever seen. more rice (Staff) How many cups of rice can you eat? I think I’m going to go for about five. 12:07 I’m full. I’m sweating profusely.

Please help me Two million pesos I’m full I’m full Manpuku set meal today I’ll be back It’s delicious. This is Miso Vegetable Stir-Fry Set Meal So, this is Deep-fried chicken set meal. It’s delicious. Excuse me. Two buckwheat noodles, please. 10,000 pounds, please. Deep-fried chicken set meal Deep-fried chicken with rice

Make a bowl of rice topped with seafood Chinese noodle with seafood bowl set 1,050 yen Light Onomichi Ramen you can eat every day. Kaisen-don (fresh seafood on top of rice) Simple but deep taste Soup is clear and gentle Thin noodle is best to go down your throat!

Soft and large size Braised pork is too good… too good… Kaisen-don Served with soy sauce Fresh, fatty salmon melts in your mouth… melt in your mouth… Simple set menus made by a former Japanese chef… I’m sure I’ll come back again and again… Delicious! Making gingerbread set meal with pork

A mother and daughter run a restaurant Teppan-yaki “Koike” run by a mother and daughter who are good friends! With brilliant teppanyaki skills They finish an order for 12 people. Mother delivers Very popular! Hormone on top I think the sauce completes the taste. It’s delicious. Hormone udon To be continued in the main story

Hiroshima, Japan 6 min walk from South Exit of Saka Station Nestled in the back alley along the national highway Established October 10, 1998 Okonomiyaki Koike The name is derived from the “sizzling” sound of okonomiyaki. Opened on October 10! 9:59 Preparation begins. Kyoko Koike, age 76 Cabbage preparation

If you cut it as it is, it gets tough. Maybe it’s the way it’s cut that’s the problem. Daughter English school teacher Preparing green onions Vacuuming Ready Many orders from company A lot of people from out of state. They come from Tokushima to here and so on.

You go through Route 31. I don’t know where to enter. He said he came looking for the yellow house. I guess it must be the influence of YouTube. It’s starting to rain heavily outside… It’s coffee time. I got a hot cup of coffee. Preparations for opening Griddle is polished to a shine

Ordering delivery before opening Two buckwheat meat and egg Delivery. I’m going. 11:00 opening Total 11 seats Table seats Counter seats available in front of teppan Business hours 11:00-14:00 17:00-19:00 Okonomiyaki (soba or udon) 600 yen Hormone udon 750yen Tonpeiyaki 470 yen Hormone yaki 600yen Toppings: Hormone on top 300yen Ika-ten 120yen Delivery order again

Order for delivery for 12 It’s a lot to write, but it’s a lot of work. Your daughter checks your account Due to large order Vegetables added I don’t know if it’s enough. Make okonomiyaki for 12 people Heat up mochi for topping Dried bonito flakes, cabbage, tenkasu Negi, bean sprouts, pork

Plenty of vegetables in a heap Handily handles 12 servings Delivery orders rush in! Soba is lined up get a serious look on your face Bomb-loaded okonomiyaki When I’m from work (order), I guess this is about it Topped with squid tempura Sauce Baked rice cake Squid tempura Green laver, sesame

Always, talking parents and children Is it bad for the customers? Mother delivers by moped Daughter finishes the next delivery for the next delivery Hormone Garlic powder Pepper, Aonori (green laver) Green onion, sesame Returned Delivery completed Yes, I’m home miso sauce Okonomiyaki completed （Cheese with Hormone) (Customer) Around 12:00.) Is it OK? I’m fine!

That’s 1,400 yen. I came to work at the site there. I get an order for take-out (at 12:00) Heading for delivery again This is more sauce (Staff) Is this homemade? Yes, they are. It’s a very popular secret! I can’t make it. They only give me a zap and a whimper.

Garlic powder, green laver Put hormone on top! Negi, hormone Okonomiyaki (soba) completed (Staff) Can you remember what to order? I can’t remember. I’m looking at a piece of paper. Because I remember what’s here. Put a lot of green onions on it. Garlic powder (Miso sauce) I made this.

Sweet and spicy Taste of Korea Make sure you use gochujang (red pepper paste) Second delivery today I’m doing my own work. English teacher English for children. (child) It’s cute. I’m a single mother. So I have to work. (Staff) How old is your mother? 76? That’s an awesome way to ride a motorcycle.

Be careful. I wish I could get you to ride it, but I’d like to take you home. The man who had an appointment comes in. (Staff) What do you often order? Meat and egg soba (okonomiyaki) Double or 1, 5 is a lot. Thank you. Even in the rain Okonomiyaki is a must

Okonomiyaki with vegetables (topped with hormone) Okonomiyaki with vegetables 550 yen Topped with hormone 300yen Hormone with sweet and spicy sauce. with sweet and spicy sauce! Vegetables are crispy and crunchy. You can enjoy crunchy vegetables. Finishing up a takeaway Thank you for your patience Thank you very much

The site just happens to be here. So today’s the second day. Yesterday, the boss ate it, and I ate it for the first time. I can eat it in between work. “Reward okonomiyaki.” A man in work clothes comes to the store. He orders okonomiyaki (buckwheat noodle) Order arrives in 9 minutes

Okonomiyaki Soba 600yen Okonomiyaki 600yen is too good to be true Thickly cut cabbage is It’s so soft and crispy… Filled to the brim! You can eat it with gusto! Sauce to penetrate to the inside Addictive special sauce and sweetness of cabbage matches too delicious…!

I’ve been working nearby for a long time. I’ve been coming here for a long time. But they’re going to finish construction. So I was wondering if you’re not going to be able to come here for a while. It’s like we’re done eating for the time being. I usually put mayonnaise on it.

It’s good without mayonnaise Two gaten-kei anikis come to the restaurant Okonomiyaki (topped with squid tempura) is ordered Customers arrive one after another 12:21 Order hormone udon Make Hormone Udon at the same time Squid tempura Ikaten(okonomiyaki) Oyakitori (okonomiyaki) Table-top seasonings Ichimi chili pepper, Okonomiyaki sauce Miso sauce, green onion Udon noodles topped with sauce

Here you go. (Staff) Why did you come here today? The site is right in front of you. (Came in) This is about the fourth time Hormone udon thick. It is delicious. Really. Tell me the sauce is different. Because it’s a blend of my sauce. It’s delicious. 700 yen. Thank you very much.

I’ll take just that. Thank you very much. With a full tank of energy Heading to work this afternoon. Thanks for the food (Staff) When did you start? October 10, 1998. In Okonomi Juju My brother runs the diner and I run the okonomiyaki restaurant. I think it was about 2 years over there.

I was over here alone for a number of reasons. I’m really here to help. （I was happy that (my daughter) helped me And it helps me, too. I can’t do it alone. （I used to do it all by myself. You’d get an order. I’m going to bake, I’m going to deliver.

You’re going to go out on your bike and you’re going to bake your next meal. I’m going on my motorcycle. If you have a customer. I say, “Wait a minute. You said, “I’ve never seen a place like this. I had a customer make a delivery at 1:00 in the morning.

Sometimes I’m angry. But more often than not, I’m happy. It’s the good food and the encouragement of the customers. Making omelette yakisoba Pork Cabbage, bean sprouts Green onion, sauce Turn over Finish topping with green laver and sesame seeds Omu yakisoba 550yen

The aroma of burnt sauce and fluffy egg and fluffy egg is appetizing… Moist noodles soaked in sauce… 14:00 Morning business ends I like spicy Parents and children bribe time thank you (Staff) For first time customers. Do you have any recommendations? Hormone on top is most recommended Seafood special these days

Invented by a customer. I’ve got a menu that I’ve been thinking up. Thank you very much! Deep fried crispy tonkatsu Udon broth is too good for Katsu-don (pork cutlet bowl)… It’s always katsudon. All of them are delicious! Wide variety of menu A wide variety of satisfying dishes! Kitsune Udon Udon Noodles

Cheese filled Negi-Curry Udon noodles with cheese are sold explosively! Delicious! outstanding! 8:05 Noodle factory Manager, Mr. Nose Every morning, he brings noodles to the store 8:28 Arrives at store Japan Okayama 5 min. walk from Okayama Station West Exit Japan Established 2013 Sanuki no Otoko Udon Nose

A restaurant run by a husband and wife team. Free large serving service is too hot… Husband goes to work Tidy kitchen 8:32 Dashi stock preparation begins Dried bonito flakes mirin (sweet cooking sake) Dark Soy Sauce Add soup stock Remove scum mirin Sugar Taste Dashi soup stock ready soup stock ready to serve

I went into the udon shop about 40+ years ago. (Staff) What were you doing? Hairdresser. 70 year old man cutting hair. I was just wondering how it would be. Udon Noodle Soup with Bits of Deep-fried Tempura Batter I like the udon there in general.

When I’m approaching my 40s a little bit at a time. I’m really going to have to train myself. From there. Preparation of burdocks About 1 meter of fine burdocks Peeling burdocks They’re tender, and I season them.　 With toppings It’s in the udon. (Seasoned) like eating it with tempura sauce

Quite a few older people Eat it because it’s soft Boil burdock Seasoning with broth for bukkake Simmer for 30 minutes Aroma of soup stock and burdock root spreads… Preparation of burdock root complete Rice preparation 9:32 A large serving of noodles alone is I think it’s about 600 grams.

(Staff) How many grams in a normal serving? 300-320 Preparation of mountain potatoes Noodles are also carried freshly pounded every morning If you take too many, you may sell out. too much and you may be sold out. I think it will be gone by 14:00 or so.

130 cups if we say a normal serving Make Tororo I think the most popular is to put a pile of meat on top of a pile of meat. It’s easy to eat. They put coupons in front of the store. Chikuwa-ten, Mochi-ten, and so on. We also have tempura type.

You can order a simple bukkake udon or or yam bukkake. I think many customers order Tempura with coupon. I think there are a lot of customers who order tempura with coupon. Preparing green pepper Preparation of eggplant Preparation of cabbage Preparation of pumpkin This is like regular mochi tempura udon or something.

Mochi tempura bukkake, plus Mochi with coupon Chikuwa preparation Preparing pork cutlet Seasoning with pepper Tonkatsu preparation complete Curry preparation You make undiluted solution, and then you mix it with udon noodle soup. with udon noodle soup. Demi-sauce and curry Curry udon is very popular This is a little bit different from other Curry Udon

It’s made with a lot of udon noodle soup stock. It has cheese in it. Negi prepared (Staff) How many years of food and beverage experience do you have? About 20 years Basically, we only do two kinds of food, Japanese food and Italian food. 41 I’m not young.

I feel like I could have worked as hard as I wanted when I was in my twenties. Separate the oil for pork cutlets and tempura Preparing base for tempura Boil noodles Noodles Thick and tripey is “Otoko Udon”. A little thin one is woman’s udon

The name of the restaurant is “Otoko Udon” (male udon). Older people ask for a big bowl of udon Even people in their 60’s ask for a big serving (Staff) What’s your rainy day coupon? When it rains, I get a coupon for 100 yen off. All very reasonable. Ready to open 11:00 opening

Open for business Business hours 11:00-15:00 Mon-Thu 17:30-20:00 Man’s Special Take-out menu Spicy udon 850yen Negi Curry Udon 950yen *This is the menu and price at the time of the photo shooting. Total 24 seats Counter and table seating available One made for the first time

Specialty: Man’s meat udon (with chikuwa tempura, gobo tempura, and hot egg) Otoko no niku udon 980yen Tempura Udon: 750 yen Menu and price at the time of the photo shooting.

Udon noodles with meat (hot or cold) 980 yen Yamamobukkake (hot or cold) 800 yen Menu and price at the time of the photo shooting Shrimp tempura, burdock tempura, rice cake tempura 100 yen Raw egg and wakame seaweed 50 yen Menu and price at the time of the photo shooting

Katsu-don and demi katsu-don: 800 yen (Small udon noodle set 900 yen) Menu and prices as of the time the photo was taken. Customers arrive as soon as the restaurant opens Welcome to the store! Tempura udon, Negi curry udon, Spicy udon (topped with chikuwa isobe-ten and mochi-ten) order Chikuwa isobe-ten Mochi tempura is made

Yes, mochi. It will be rice with spicy udon noodle set That was so much! Making spicy udon noodles pork Green onion, pork Egg, bean sprouts Spicy udon noodles, medium size Please excuse me from behind Please be careful, it’s very hot. Making tempura udon Negi, wakame seaweed, fish paste Shrimp tempura, kabocha

Tempura udon Excuse me. Please be careful, it’s very hot. Coupon in front of store This is free. Large amount of green onion toppings… rice cake, chikuwa Make Negi Curry Udon Cheese, green onion, beef Curry roux on top Fried bean curd, kikurage, fish cake Negi Curry Udon Thank you for your patience.

Is that all you can order? Yes, take your time. Shichimi togarashi (seven spice) on the table If I came to work a lot of days, I might be here once a week. It’s quick, easy, and delicious. There are many kinds of food. They have seasonal specials, and they are delicious.

I’m the only one with a medium serving. This is normal The bowls are totally different. They’re all the same price. Same price (Staff) Can you eat up? Yes, I’m fine. It’s delicious. Thank you very much. Thank you very much. A woman in a suit comes to the store. She ordered “Kake-udon” and “Gobo-ten”.

Burdock tempura Make kake udon　　 Yes, kake A businessman in a suit orders order a large bowl of meat udon for a man. Negi, meat hot egg, fish paste Chikuwa-ten, Burdock-ten Large bowl of meat udon for men. It’s finished in no time! The soup stock is too good… Thank you for the food…

Customers arrive one after another A set of udon noodles is ordered. （Demi katsu-don (Demi pork cutlet served on top of rice) Set – excuse me from Kake Udon Make demi katsudon Demi sauce Cabbage, red ginger Cutlet Finished with demi-sauce Excuse me. It’s a demi katsudon.

Demi pork cutlet served on top of a bowl of rice. is too much of a reward… Takeout order comes in Burdock, chikuwa, and shrimp tempura are fried Thank you Make spicy udon noodles (to go) Motorcycle stopped in front of store please I will take care of it for you

Order small udon set (katsudon) Make Katsu-don (pork cutlet served on top of a bowl of rice) Katsudon is served I’ll have a small bowl of katsu-don, please. Small bowl of pork cutlet with a small amount of rice Katsu-don orders pour in! Welcome! Katsu-don Less rice, please. Negi curry udon

Can I have some rice? A set, yes please! Spicy udon A bowl of noodles with rice. Four pieces of chikuwa Happy apron service available Shrimp tempura I like it with toppings. Udon noodles with meat inside Yes, I’ll take the coupon. Make spicy udon noodles Spicy udon noodles are served Make Negi Curry Udon

Excuse me. You have two curry udon noodles. Oh, I see. Wow, that looks good. That’s what I’m talking about. There’s cheese. Excuse me from the back. That’ll be a coupon. One at a time, please. Bon appétit. A little bit spicy, if anything. Spicy, spicy, spicy This is spicy udon It’s spicy Order rush!

In the rush of orders Deep-fried chicken lunch boxes are being processed… Tempura and deep-fried chicken are ready Shrimp tempura bukkake is completed first Shrimp tempura bukkake first. This is Ebi Ten Bukkake It’s delicious. When it’s hot, you have to eat hot food. When it’s cold, you have to eat cold food.

(Staff) For first time customers Do you have any recommendations for first-timers? Udon Noodle with Meat & Yamakake Udon noodles with meat That’s the best. That’s the best. Udon is for men. full of energy! Deep-fried chicken lunch box is ready Freshly deep-fried chicken is delicious…

Making katsudon (pork cutlet served on top of a bowl of rice) Katsu-don: 800 yen The smell of dashi broth is very appetizing… The thick cutlet is delicious with half-boiled egg! Rice is so good… Today I ordered only katsudon The Katsu-don is soaked in Udon restaurant’s broth. It’s so delicious! Yes, large yes

Curry udon with a big bowl of udon Thank you for waiting. Yes, sir, thank you for your patience. It’s a medium serving. Curry udon is very good here. It’s cold today. So we came here to eat this.

And it’s only available from November to March. I only have it from about November to about March. Try one, next time. Curry Udon is so popular that a new roux is added. Taste Add curry Cheese Finish 4 servings of Finish Negi Curry Udon Noodles Yes, 2 servings of curry

That’s two large servings of curry, sir. A set of white rice I’ll bring it to you right away. make spicy udon noodles I was hungry today, so I made a big bowl. I’m so hungry today, I’m eating a large one. It’s spicy and delicious. Excuse me, meat and udon customers.

This is Meat Udon It’s a big bowl of noodles. Making meat udon for men Here you go. It will be man meat udon Man’s Meat Udon (regular portion) 980yen Tempura and meat flavor blended into soup Taste of ingredients can be felt Too big burdock root Soft and easy to eat

Chikuwa no Isobe-age is too much Chikuwa no Isobe-age is too delicious Meat with great satisfaction! Sanuki udon noodles Udon noodles with hot egg… Noodles are so good..! Kitsune Udon Excuse me. It’s “Kitsune Udon”. 12:15 Meat, seaweed, ginger Yes, please. Sorry for the wait. It’s going to be a cold man’s meat bukkake.

It’s a big bowl of rice Koshi-shi is great More than other udon noodle shops It’s chewy and tasty. Otoko udon homemade noodles are good! Lines form outside Sometimes you have to wait, sometimes it’s easy to get in. I take the coupon at the entrance. Here, coupon ticket

This is how you get free food. Here. with no hot water Chikuwa-ten Cold drinks coming right up. no hot water yes Yes, no hot water yes In summer, chilled udon noodles In winter, mostly hot water The rest is bukkake That’s pretty much it. Mochimochi, I guess. Finished in no time! Quick cleanup

It’s going to be Negi Curry Udon! Thank you very much for your patience. Mixed vegetable and seafood tempura Udon noodles with meat Thank you very much for your patience. Making demi katsudon Japanese style demi pork cutlet served on top of udon noodle soup Japanese style demi katsu-don Small cutlet, served on rice

Thank you Small udon set. Make Negi Curry Udon Cheese, green onion, meat Curry roux, fish cake, fried bean curd Rice, please rice cake heaven Negi curry udon with rice set. Coupon rice cake is included. Negi Curry Udon　 1000yen with white rice Lots of ingredients, you can eat with gusto. Man’s Curry Udon

Accented with kikurage Dashi broth flavored shimishimi-age is delicious Mochi tempura given with coupon Freshly fried rice cake is tripey and delicious! Melted cheese is wrapped around noodles… I can’t stop chopsticks… The flavor of udon noodle soup and and tangy curry is addictive. Finish with white rice like risotto

Deep soup stock and tangy curry are the best match with white rice. It is too good with white rice…! (Staff) How many liters did you make today? How many liters did you prepare today? 30 today Either the noodles run out or the broth runs out

When the soup stock runs out, we have no choice but to close. we have no choice but to close. The third generation has taken over this self-serve udon store. The third generation takes over this self-serve udon shop! Duck Farming from Seed to Wheat A lot of specialties Seafood broth full of flavor

I’ve never tasted anything like this. I’ve been coming here ever since the last one. You eat a lot. Duck is excellent! Addictive taste Chikuwa Tempura Super tempura rush! Onigiri (rice ball) What is Okayama local cuisine “Dodomese”? There are two kinds of noodles Delicious eaten as is

I just thought it was a nice atmosphere. Japan Okayama 9:03 Ichimonji Udon Agricultural Warehouse It used to be a lumberyard. where it used to be a lumberyard. It’s turned into an udon shop. It’s an agricultural warehouse. Employees in the agricultural sector Duck feed.

It’s a mixture of okara and bran and It’s a mixture of rice and oats. I get the bean curd from a tofu maker. from the tofu maker. The bran is ground on a millstone. bran with a millstone. Rice and wheat are from our fields. from our fields. Fermented with natto bacillus

Used out shells Udon, this, and this are mixed to make food Udon noodles are the duck’s favorite. Maybe it’s just our ducks. originally we used soybeans and stuff like that. The farmer quit. And he said, “What am I going to do with the protein? We changed it to the shells.

The shells are too big. It takes a little bit of time to pulverize them in a blender, so it takes a little bit of time. so it takes a little bit of time. Mixing the food Completed The only one not made with a single letter is Ocala.

（The only one that’s in there is the one that (we) made Ichimonji udon is rice and wheat are grown from seed. dried in a dryer, and then they come in here on top of It’s sorted by this machine Take away the husks and stuff like that.

It’s like rice coming out of the ground. Because the food stores are out in the countryside, there’s no There’s a new udon shop over there. 100 yen Udon noodle shop. (Staff) Was it originally 100 yen udon? Yes, it was. Heading to the farm with food 9:43 Arrive at farm Okura-san, the second generation

(Staff) How many months is this now? 1 month Here, come here, come here (Staff) How long have you been farming ducks? Since June 1998 The higanbana has been around for quite a while. The early ones have already started to grow around here. They’re just starting to bloom now. (Staff) Crows eat ducks?

Chicks, yes. Crows love chicks. Crow repellent The net is to prevent escape and This is electrifying. Electricity. This one. This is the electric fence. This is also a countermeasure against foreign enemies. What do you think it is? (Staff) Deer! No deer or boars around here, fortunately. Weasels and foxes

What do you think ducks do in the rice paddies? (Staff) They eat insects and stuff. So, the feces can take the place of fertilizer, and So it eats insects, so it takes the place of pesticides. And then there’s weeding. Weeding. All that’s left is one more thing

Why poke at the rice trying to catch insects When you peck the rice, the rice it perceives it as if it is being attacked. she tries to be stronger. So, trying to get stronger and stronger And so the stock gets thicker and the stock opens up like this.

（Because it’s easier for the sun to reach the inside of the plant. That’s why the growth is accelerated. So the plants are thicker, right? Around here. (Staff) When did the store start? It opened in April of 1983. From my grandfather’s generation. I had a bamboo shop. So Ichimonji’s predecessor was a lumberyard.

This is the sign from the old lumberyard. Originally this was a log yard They raised the land and built this noodle shop. And right around that time, I was working as an office worker in Tokyo for a long time. I was a salaryman in Tokyo.

When I would come home, I would go to an udon shop. always eating udon. I used to love the udon here too. I’d like to take over the udon shop. I’d like to take over an udon shop.

I was thinking that I would be back before I retire. I was just thinking about it. I was working mainly in an udon shop at the time. My mother got sick.

My father said, “If you don’t come back, we’re going to sell the store. My father said, “If you don’t come back, I’m going to sell the shop. And the next April, I came back with my family. The first generation did it for 10 years And then I took over 30 years ago.

So my son is the third generation It’s been about 15 years now. My mother is very particular about the price. I’m doing community service. I think he had a strong commitment to the customers in that situation. I think he had a strong sense of commitment to his customers.

I’m still indebted to your mother. I’ve had people tell me that. There’s one tradition like that. and I think that’s been passed down to my son as well. Standing alone on a river street of the Yoshii-gawa River Founded in 1983 Bizen Fukuoka Ichimonji Udon Okura-san 3rd generation Tidy kitchen

6:49 Dashi stock preparation begins Rishiri kelp This is Datsu. I’m going to make a soup stock out of the fish that I had the fishmonger dry. I use it for soup stock. We do different things every day. Today we have dried fish like this. and they bring it to me like that.

And use that each time. (Staff) You mean the taste of the broth is different every day? Yes, it’s different. It’s different. take out the lye remove kelp from kelp Add mackerel shavings and dried bonito flakes (Staff) Is dried fish substituted for iriko? Yes. Today’s soup stock is hira datsu

Fishermen often say it’s dangerous to catch Datsu. A long, thin fish with a long nose. They say it’s dangerous to catch it because it stings. Hira is a representative fish of Okayama And we have a lot of people from all over the country who are very interested in food.

I’m learning a lot, and I’m getting a lot of inspiration from them. I’m going to face the local food again. It’s fun to have a cycle like that. Making koikuchi dashi (soup stock) Koikuchi (Staff) Is the kaesi a splice? Yes, it is. (Staff) What’s in it? Sugar and mirin.

It’s a soup stock that makes it easy to understand the flavor of the ingredients. Making sukkuchi dashi Dashi stock ready Moving to mill Making stone ground flour Stone mill runs 20 hours a day Flour milled Noodles (Staff) Is the trick to add water little by little?

You’ve got to have a certain percentage of water added. And then you just have to make subtle adjustments. I’m going to do it as I see fit. While we’re mixing, we’re going to make noodles from Shirasagi wheat. Pesticide-free shirasagi wheat Flour that is made on consignment and

There’s another kind of flour called “Shirasagi Wheat. a different variety of wheat. We have a contract with a local farmer to grow a year’s supply of wheat. to produce a year’s supply of wheat. And we mill it all ourselves. Fukuhonoka has a local farmer local farmers to make it for us.

Shirasagi wheat is grown by us. We take it from seed. And then we do it again. Udon noodle making. But before that, I’m making wheat. (Staff) So you start from the mixing part by hand. Shirasagi is right. We have a limited amount. See, doesn’t it smell good? (Staff) I do!

(Staff) Is the quantity of Shirasagi limited? Yes, it is. We can only harvest a limited amount of shirasagi per year. We only take a limited amount of each order. I’m hoping to make it last a year. (Staff) Are you growing from wheat? My dad runs it as an agricultural division. from the beginning

In the industry, you know, udon and stuff like that. I mean, it’s Australian. I’m not saying it’s domestic. The flour mills would provide us with flour and stuff like that. We wanted to do as much of it ourselves as we could. That’s how it all started.

And then we had to start milling our own flour. And that’s how it started. So they started milling their own flour. Well, I guess that’s a good thing, in the end. (Staff) Something, it smells both ways. Yeah, yeah, yeah. Wheat is supposed to have a certain aroma. high in nutrients

This is a bit… I’ll put it down again. Putting pressure on dough to make it firm (Staff) Is it pretty when you can do this much? Cute. Already, that millstone spinning is cute. 7:51 Second wife (Third generation mother) Rice preparation Rice balls This is rice for sushi This is takikomi gohan called “dodomese

Picking up trash Since my dad took over as the second generation I realized that this area was the source of the millet. And he gets the seeds there. Started growing my own homegrown (Staff) What is this? The Self. Shakashaka wash with this. (Staff) Is this Okayama’s self? Yes.

Okayama is said to be the birthplace of self-service. It’s indispensable. Good morning, Okura-san! Good morning! Preparation of dishcloth Cleaning The second Sunday of the month, a dried fish shop in Okayama called “Kankichi” comes to visit us. a dried fish shop in Okayama, comes to our store on 2nd Sunday. It’s time-limited, too.

I’m going to ask you to open a storefront or inside. These are tea leaves. We put it in the pot. Green tea. This is your father’s family home. I met two people in Tokyo before. They got married 40 some years ago. My mother (me) is 69 years old

I got married when I was 25 I came over here when I was 40. My parents here got sick, so I came here. I’ve been here about 40 years now. (Staff) Since your mother came here, you’ve been here already? It was already open.

(Staff) I heard you were doing 100 yen udon. I asked you about it. Yes, yes, a bowl of udon is 100 yen. 1 ball (small) is (Staff) When your mother was in Tokyo. What did she do? Co-worker (Staff) You went from being an office worker to an udon shop? Yup.

Local cuisine of Bizen Fukuoka Making “Dodomese Chikuwa (chikuwa) Carrots Chicken Shiitake mushrooms Kampyo burdock root lotus root Cooked in rice style Sprinkle vinegar at the end Bizen Fukuoka’s local dish “Dodomese A kind of “Doburoku-meshi”. DODOMESE Sour doburoku rice turned sour A mean person poured it over rice and went.

And the person who ate it said it was delicious. （It became a local dish. (Staff) Dodomese? Didn’t they used to have vinegar? (Staff) There was no cooking vinegar? With a splash of doburoku, which is a sour alcoholic beverage. And he said it was very tasty. That was in the old story. Frying tempura

Quail Chikuwa Flour from our house is used in the mix. Quail fried crispy Good morning Good morning chikuwa (Staff) How many chikuwa did you fry today? In the morning, 30 for now. (Staff) How many do you get out a day? When it’s a lot, I get about 60. Quail completed Chikuwa completed Pumpkin

Check the weight make an oyster this mixed vegetable and seafood tempura (Staff) About 50 pieces? 50 is not much at all. This is a good number. Because it’s self-serve Squid Squid completed Cuttlefish complete Geso (Staff) Can you fry two sticks in one? Yes, yes. Geso completed Garlic chive Chives completed green pepper

Shishito completed I was at the dentist’s office watching “Mishinbo”… They wrap prawns with tenkasu. That kind of thing was in “Mishinbo”. Maybe it’s out of fashion by now, but… We’ve been doing it this way for a long time. Shrimpton Shrimp tempura completed Agedashi preparation Leftover soup stock This is soy sauce

This is koikuchi Put it in. Cook for about 30 minutes, let cool. Let it soak in. This is the one that’s already soaked with flavor (Staff) 50 for udon and 50 for inari? Yes, that’s right. 50 50 pieces, huh? make sushi rice Sugar and vinegar Sushi rice completed Third wife sesame

With recent favorites Tea hat for tea shop Inari sushi completed Clean carefully make rice balls 100% Bizen Fukuoka rice is used Ume (Japanese apricot) Shiitake mushroom miso Cucumber tsukudani Kelp Umeboshi, shiitake mushroom miso, cucumber tsukudani, and kombu cucumber tsukudani and kelp.

Pickles, and other things that a master pickle maker brings to me every time. Sometimes, new ones are brought in. wakame seaweed and yukari onigiri Onigiri 130yen Ume plum, shiitake mushroom miso Cucumber tsukudani, kelp Yukari, wakame seaweed Shishamo smelt with young It’s pretty big, and it’s a fine thing.

It goes well with udon. And of course, you can eat it as it is. It’s quite popular. I get it from a dried fish shop in Maruyama. I’m going to sell it at the store today too. Fresh fish, deliciously dried. We use them in our restaurant. Shishamo shishamo is ready Making Dodomese

We put doburoku in it. During this time, I boil shiitake mushrooms as a topping shiitake mushrooms Can I decorate it? DODOMESSE completed Making Dodomese rice balls DODOMESSE ONIGIRI completed Uniforms. My favorite local miso shop. It’s just around the corner. You should try it. Stretching udon dough Fill with freshly cut noodles

Boil for 11 minutes cool in cold water (Staff) Why are these noodles brown? This is stone ground, so called “whole grain. The pure white udon noodles are made from the wheat. I only use the middle of it.

And this one uses the whole wheat, so the skin goes in there, too. The brown part And when you add that, you get this color. Preparation for opening 10:00 opening Open for business Terrace seating available to eat outside Opening hours 10:00-15:00

At the entrance is a store specializing in local products There is a blessed market Farmer’s pride: rice Fukuhonoka Flour 300g 250yen Total 90 seats Counter seats available Zashiki (Japanese-style tatami room) for a relaxing meal Udon small (1 ball) 240yen- First choose the type and quantity of udon 100% local stone ground flour used

Self-serve Udon Noodles – Fukuhonoka 1 ball (small) 240 yen 5 balls (extra large) 540 yen Kake udon: 500 yen Kamo nanban udon 1400 yen Self-serve Udon Noodles Please warm it up with hot water for 10-15 seconds A wide variety of tempura, rice balls, etc. Select a side menu

Shrimp tempura 230 yen Mixed vegetable and seafood tempura 130yen Garlic chive 130 yen Quail 130 yen Dodomese 550 yen Inarizushi 130yen Onigiri 130yen Namama gohan 70 yen Shiitake mushrooms 55 yen After checkout Choose 2 kinds of soup stock koikuchi (thick broth) or light broth (thin broth) Put your favorite toppings at condiments corner

At the cash register except for self-serve udon take your order. Kama-tama udon, Shoyu udon Fukuhonoka 650yen, Shirasagi 850yen Shirasagi wheat udon noodles are made to order. It takes 15 to 20 minutes to make it. Take-out menu available Customers as soon as the store opens What should I do? Chikuwa and… onigiri

Brother takes quail Quail and shrimp tempura as toppings Negi (green onion) Slightly tangy Udon noodles and 3 rice balls Udon noodles and 3 onigiri rice balls This tripey udon with deep broth is the best! is the best! Onigiri (rice ball) is also crunchy Thanks for the food 2 balls of rice Boiling water

Shrimp tempura Japanese apricot soup stock with a small amount of broth Negi (green onion) Kake udon (ordinary) 320 yen Shrimp tempura 230 yen Ume rice ball 130 yen Dipping prawn tempura into soup stock Shrimp tempura is soaked in soup stock. too good… Ume onigiri (rice ball) is simply delicious

The clarity of the dashi broth is amazing… Dashi broth full of seafood flavor Homemade noodles with deep aroma of wheat A supreme cup of noodles! Man in gray orders small udon Pouring hot water by himself Geso quail Thank you Udon Noodle with quail and geso tempura 550 yen, please. Almost one coin. Almost.

550 yen. I’ll take it exactly. a small amount of soup stock Negi (green onion) Families visit Father is in charge of hot water Thank you Put plenty of green onions and broth Customers arrive one after another Order 4 balls chikuwa Self-serve Udon (Large) 2 chikuwa tempura for 660 yen

Choice of soup stock according to today’s mood 3 people in hot water at the same time Geso chikuwa rows and rows Geso up 1,790 for 3 people is cheap… A woman with brown hair is mixing koikuchi and sukuchi broth

Men also make dashi in the ratio of 7 for koikuchi and 3 for usukuchi. make dashi in the ratio of 7 koikuchi:3 usukuchi Negi (Japanese green onion) Anikis in work clothes come to the store Koiguchi (a place where people come to work) The soup stock sinks into my tired body… Shishito (green pepper)

(Staff) How did you come here today? I haven’t been here in a while. (Staff) How does it actually compare to other udon? Shirasagi wheat It’s delicious. (Staff) What did your husband order today? Three balls and chikuwa and quail eggs. I make my own flour. It’s delicious. Taste of bonito soup stock.

We have two kinds of soups, light and strong. I choose the soup stock according to my physical condition on that day. Today, I put more koikuchi soup stock And a little bit of smoky soup stock. (Staff) About 7:3 Man in black attire Cutting garlic chives for topping Eating with garlic chives on top!

The savory smell of garlic chives stimulates the appetite… Finished in a blink of an eye Clean up is also done by self 2 men and 2 women with baby come to store What shall we do? thin taste koikuchi Pumpkins are big and hearty Delicious (Staff) Do you two come to the restaurant often?

No, this is my first time today. Oh, it’s delicious. Very, very tasty. Surprise! Because there’s always a lot of chain restaurants. I can’t help but think that the taste is similar or the same. I don’t think this kind of place is It’s the originality of each restaurant.

There’s something about it that chain restaurants don’t have. (Staff) What did they take for tempura? Chikuwa: I took it. Chikuwa: It was so delicious! I’m a pumpkin I am sweet (Staff) We have a seating area here. How do you like it?

It’s very convenient. If it was a chair, I wouldn’t be able to put (the child) down. Thank God it’s noon The staff seemed to have a great understanding of babies and children. the staff seemed to have a great understanding of babies and children.

That’s the kind of thing I feel very comfortable going in there. It’s a warm feeling. 4 people came to the store Warming up the bowls Ok Ika-ten and shishito Bon appétit So good that I’m hooked… (Staff) Do you come here often? I’m close to home. (Staff) What kind of place is good?

Dashi soup stock is soooooooooooooooooooooooooooooooooooooooooooo good! Koikuchi and sukuchi are used half and half. very tasty (Staff) Do you mix them? Mm-hm. (Staff) How long have you been coming to the store? That’s when I was born, right? A long time ago. (Staff) So you’ve been here for three generations? Mm-hmm.

Please leave it. Thank you very much. Looks like I’ll have a good afternoon’s work. Fluttering grandma comes to the store Taking inari sushi inari sushi 130 yen Sesame Accent The sweet taste is soaked into the fried bean curd. Man in blue comes alone Regular customer since the previous generation

(Staff) What did you ask for today? Squid and garlic chives. (Staff) How much will it be? 760 yen (Staff) Do you come to the store often? Yes, I do. It’s been coming for decades. It’s delicious. 12:15 Dried fish shop selling on the road I make dried fish by hand in Okayama.

And I have Ichimonji-san come once a month to sell it in the store. Once a month, Ichimonji-san comes to our store to sell them. Second Sunday of every month Today. This is it. Shimotsui’s true octopus Dried octopus I recommend it.

I’ve been a dried fish dealer since I started my business. I’ve been a customer of Ichimonji-san since I started my drying business. It’s a lot of fun to be able to sell here. And the udon is delicious. (Staff) When you’re done today Are you going to eat udon and go home?

I’d like to eat and go home. Man in hat comes to the restaurant in a flash Topped with garlic chives, egg, shiitake mushrooms Toppings as you like To be served at the counter Tempura’s deliciousness melts into the gentle soup stock… Tempura is delicious with firmness! 4 people came to the store

12:20 A big queue forms Making zaru udon (ordinary) Yes please Udon noodles with colander Zaru udon is easy to taste wheat flavor 5 people with children come to the restaurant Self-serve udon noodle heats up by itself Heh! There are a lot of places like this. I’ve never seen that before.

I’m going to take a plate here, and I’m going to take it myself. Tofu heaven Dodomese Onigiri fried rice ball Duck and leek bukkake Cold and hot are available. Cold Duck and leek bukkake colander or colander-like And Kamo Nanban at the same time I’ll take the duck on the third.

Fully equipped with chairs and toys for children Making udon noodles with duck and leek bukkake Yes, bukkake cold Daikon radish, green onion Cold soup stock Duck Bukkake Ok Udon noodles with duck and leek boukkake completed Customer waiting for number 2 Udon noodles with duck and green onion bukkake will be served cold. Itadakimasu

Twins. Yummy. Eat muggy, muggy, muggy. Noodles… have they changed? No, right? What is it, two kinds of noodles? Well, you’re a regular, aren’t you? Third time Order of Kamo nanban udon Shirasagi is made to order Stretching dough make duck leeks while boiling fry duck meat and green onion Topping

It will be duck nanban Udon noodles with duck meat, shirasagi 1550yen Delicious duck meat and soup stock match each other Local thick green onion is sweet… Duck Nanban, grown by duck farming You can appreciate the life… Tender and full of flavor Shirasagi noodle Strong wheat flavor and particular taste Itadakimasu Duck is delicious.

Really, really. insanely good Duck, so rare. (Staff) How do you like your duck? Delicious Welcome It’s a Shirasagi no Zaru It takes about 15 minutes to serve. It will take about 15 minutes before it is served. garlic chive (Staff) Are you always in this game? (Staff) Always in a heck of a hurry.

No hesitation, sir. Male a little lost, then take a doodlemeze DODOMEZE 550 yen Dodomese with lots of vegetables You can enjoy the local taste. You can feel sourness and flavor of Doburoku the moment you eat it. Making zaru udon (shirasagi) Thank you Colander in a row, sir. Kake udon noodles (shirasagi)

Negi (green onion) (Staff) What kind of udon did you order? I ordered the udon with shirasagi. The shirasagi one. (Staff) Are you both shirasagi? It’s the first time I’ve heard of (wheat called) lilacs, so… I’m here for the first time.

I had a choice, so I thought I’d try the better one. I’ll try the better one. (Staff) How do you like it? (Staff) How do you like it? and then you can try it without anything.

I thought it tasted like barley. I thought it was pretty barley-like, but it was so good that I just ate it as is. I’m glad I ordered this one. It’s delicious. Woman in one-piece dress and man in white come to the store Choosing menu (Staff) Is this your first time coming?

It’s my first time. Duck stewed in miso today (Staff) It’s a little cold today Yes, sir. Oh, great! Eggs. Udon noodle stew, shirashigi Duck with duck together, please. We’ll even seat you, please. 12:31 Making udon noodles with duck miso stew Mix miso Shiitake mushrooms Duck 2, 3 min. Yes, thank you.

It will be Fukuhonoka’s Duck Nanban It’s a little hot. Take your time Smells so good (Staff) How did you know about the store? How did you know about it? I found out about it from the internet (Staff) Did you come from far away today? No, Okayama City.

(Staff) You two, what did you order today? Udon noodles with duck and miso Udon noodles with duck meat stewed in miso (Staff) Duck Nanban brother, how do you like the taste? Delicious, sir. It was getting cold. It’s going to be very warm. (Staff) Do you come to the store often?

I come sometimes. It’s delicious. (Staff) Do you have a menu that you often order? Kake udon is the best. I like it because the soup stock is delicious. Because it has safe dashi broth. (Staff) How long have you been going there? 10 years

(Staff) What is the reason you have been going for that long? Because the ingredients are safe and the taste is very delicious. The waitress was smiling so much. I thought it was a nice atmosphere. I’ll be back next month. Make duck nanban udon Customers waiting at No.6 Kamonanban.

Shirasagi will wait a little longer This is the heat of the boukkake I put it down. Thank you for your patience. Warm. It will be duck nanban Moist texture udon becomes a habit (Staff) Do you come to the store often? My hometown is around here. I come here about once a month.

(Staff) How long have you been coming here? About once a month for a really long time. It’s a simple taste. I go there thinking it’s a connection. I ate a lot of food I ate as much as I could today That was delicious! It was delicious! I’ll be back.

(Staff) Mom, how long are you going to be on active duty? I don’t know. I don’t plan to stop. (Staff) Thank you for the day Thank you very much! (Staff) From now on What kind of store do you want to make? I’m doing a lot of things behind the scenes, but…

I don’t really care about any of that. in each of your daily lives. If only there were udon noodles with a single letter I always think that (Staff) Do you have something you want the audience to eat like this? to eat it in this way? If it were tempura against udon noodles

Local farmers roughly every day They bring us vegetables picked that day. Tempura of the season’s vegetables Now it would be arugula, garlic chives, etc. (Staff) To the customers who usually come to our restaurant Please say something. Thank you very much for the Ichimonji Udon!

I’ll do my best and more and more I’ll try to make good udon noodles. I look forward to working with you in the future. (Staff) Thank you very much for today! Yes, thank you very much!