行列のできる怪物天ぷら食堂の揚げたてサクサク天ぷら定食が魅力的過ぎた。。

20

佐賀・福岡グルメ４選

00:00 – 天ぷら まき 鳥栖本店
34:18 – 井手ちゃんぽん 本店
1:14:09 – 立花うどん（久留米）
1:54:47 – みの屋（本格手打ちうどん・そば 実演の店）

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります

#天ぷら #うどん #かつ丼

Delicious. It’s freshly fried, so it’s the best. Japan Saga Tempura Maki Tosu Honten Reasonable freshly fried tempura All-you-can-eat squid and takana. Free large serving of rice. Spacious parking lot for 90 cars Close to tempura restaurant with a long line 5:43 in the morning From preparing squid Shochu Yuzu peel Yuzu kosho

Homemade squid salted and pickled conger eel Scallops Kisses Tori shiso cheese Cold and tea are self-service Color-coded according to type of set meal According to the customer’s order For example, you have nine set meals. Of the nine These are the tags after the order is placed

(Staff) What would it look like if you did yellow? If it’s yellow, it’s a well balanced set meal If red, prawn set meal That’s how it is You can’t serve water on it to your customers. I had to wipe it down properly. This customer is this color If this customer is this color

So what’s in it is different for each of these colors. And you’re more likely to fry it in a fryer. The one who sees this and fries it to the customer’s order So it’s a lot of work. And we’re going to have to put ten people in there.

I have to keep in mind the menu for 10 people. (Staff) You use your head. Yes, it is. That’s great. Pickled radish Stir-fried Chinese cabbage Squid salted and pickled take out the scum thick dipping sauce Customers sometimes use it for their own taste Dark ten-tsuyu Kabosu

Enjoy Tempura with your favorite taste Kabosu, Yuzu pepper, Algae salt Store manager Caprese made into tempura tomaprio tempura Melted cheese and basil sauce. Tempura idea is also popular Seasonal mixed vegetable and seafood tempura Edamame Sweet corn Grandma and grandpa will be happy Free tenkasu Canola oil Water fryer

Tempura flour uses about 25 kg per day With a bowl that is hard to heat up prevent deterioration of tempura flour Tempura ingredients for freshness About 10 kinds of seafood are available You can get rid of it around 3:00 p.m., 4:00 p.m. All of this will be gone. If it were the weekend

Trial temp Kelp soup stock Miso soup stock Remove scum Miso soup Tofu Wakame seaweed Free large serving of rice (300g) ＋Extra large serving of 450g for +50yen Free choice of cereal rice for set meal Open kitchen A row of counter seats Three tables in the back Opening soon

Five-course Tempura Set Meal 790yen Horse mackerel, yellowtail, chicken, eggplant, pumpkin All set meals include rice, miso soup, pickles Tempura set meal 890yen Shrimp, yellowtail, shishamo, squid, 3 vegetables Seafood and chicken well balanced set meal 930yen Shrimp, squid, chicken shiso cheese, white meat, 3 vegetables

Shrimp and squid tempura set meal 1050 yen 3pcs. shrimp, squid, 3 vegetables Seafood tempura samadai set meal 1,100 yen 2pcs shrimp, conger eel, scallop, 3vegetables Additional single tempura menu 110yen-> Maitake mushroom 110yen Anago(eel) 280yen Seafood tempura set meal 1100yen 2 prawns, conger eel, scallop, 3 vegetables

A lot of representative taste of seafood Set meal with seafood Giant conger eel, crispy, fluffy and hearty With grated daikon radish in tempura sauce I can’t stop eating rice with salted squid… Ebi-ten (shrimp tempura) It is recommended to eat it with salt. Open 11:00 Customers pouring in Lunch business begins

I told you the chicken was good, didn’t I? The chicken was so good. Ticket machine at the entrance Man in blue shirt comes to store Chicken tempura set meal, large portion of gohan (rice) Manager checking order Frying from sweet potato Eggplant Chicken thigh, white meat, egg, sausage Eggplant tempura deep-fried

Eggplant tempura is fried Then Sasami-ten then a big bowl of rice This is the third customer to come to the restaurant Because the batter is so thin Because you can taste the flavor of the ingredients It’s like it’s coming pretty well. Tempura set meal Looks delicious Shrimp, squid, kiss, scallop

Tempura carefully fried one by one Tempura is dipped in soy sauce Then he puts white rice in his mouth without delay. (Shopkeeper) You can also change to cereal rice from inside Then I’ll have cereal rice inside. Two frying places Shishamo Okonomiyaki tempura set meal 980yen Shrimp, yellowtail, squid, pork, 3 vegetables Shrimp, Squid

Eggplant Eggplant, pig Green bell pepper, sweet potato Okonomiyaki tempura set meal 980 yen Green Pepper Pork Kiss Popular seafood, meat and vegetables. Well-balanced set meal with neta 980 yen! 980 yen! What did your father say? 980 yen! Oh, wait a minute. 10,000 yen bill going Yes, sir. 11:35

A mother with a cane and a young man came And a big bowl of rice for free. Ten-tsuyu, rice, miso soup served immediately Customer from Fukuoka (Staff) What did you enjoy the most? All of them. Covering pork cheese tempura… Bite into white rice..! maitake mushroom (Staff) Do you come to the store often?

Yes, often. I don’t come here often when it’s this hot, but… I just had to have some today… (Staff) What’s that you’re taking now? Salted squid This is delicious. It tastes like yuzu kosho. Is that a service? Yes, that’s right. All you can eat

If you ask me, it’s like I mean, it’s like I’m here to eat this. It’s not fishy, it’s delicious. How about tempura? Delicious. It’s freshly fried, so it’s the best. Fresh ingredients and skillful tempura cooking. All-you-can-eat salted fish for free with a big bowl of rice is too good to be true!

Popular Tempura Restaurant in Saga You must try their freshly fried and delicious Tempura! The most popular tempura restaurant in Saga, Japan! I’ve been addicted to it ever since I had it. It’s the best. You can’t beat this katsudon. The best! Saga, Japan On Route 34 Established in 1949 Ide Champon Head Office

Parking lot for about 40 cars Parking Lot No.2 Motorcycles go here Noodle factory next to the store Business hours 11:00-20:30 L.O. Tatami room, counter seats, table seats Total 76 seats Inside of the restaurant with old-fashioned atmosphere Ide Champon” with lots of vegetables which has been loved as soul food for many years.

8:01 Close-up on the preparation for opening Gyoza (6 pieces) 300yen, large rice balls 220yen Champon 870 yen Katsudon 930 yen Champon and Katsu-don (pork cutlet served on top of rice) Tabletop Vinegar is also available (Staff) Do you clean this every day? There’s some oil dancing around in the night.

I don’t miss cleaning for about an hour. Eggs onions President Ide III Hand-cutting large quantities of vegetables Kamaboko (kata-hanpen) Fish flavor is soaked up and enhances the taste of Champon. Kamaboko has always been the first Same place. I think they’ve been together about 70 years.

(Staff) How long have you been standing in the kitchen? I’ve been in Tokyo and Osaka. After I came back I think it’s about 25 years. But even before that, it was just a little bit and a little bit and a little bit.

But before that, I was doing it a little bit at a time. Satsuma fries Let’s move on to the next one if we can get a good shot. I’m sure it’ll take a while. (Staff) No problem. Maybe next cabbage. And maybe some soup. Tsumagoi Kogen Cabbage in Gunma Like the core inside.

Make a slit as far as possible. The wick smells pretty bad. Cut to make it easier to break apart when washing in water You can move it out of the way. (Staff) Thank you very much. Lard Isn’t it dark? Tonkotsu (pork bone) soup simmered for about 20 hours Beef Chicken thigh

There are two kinds of oyako-don and oyako udon. Oyako-don and Oyako udon Ingredients (Staff) How many cutlets are you going to stock? About 80 on weekdays On holidays, roughly 140 to 150 That’s about what I’m expecting. salt Coarsely ground black pepper Rice is Hinohikari Hinohikari rice is used Two rice balls, 200 yen

With pickles Salad oil Lard Pork, fish cake, satsuma-age, garlic salt onion Cabbage, bean sprouts, green onion, soy sauce Pork bone soup Taste arrangement of food Jew’s ear Raw egg Special Champon with vegetables, large portion 1180yen

Special chanpon includes kikurage mushroom and egg. If you want to enjoy Ide Champon, this is the best choice! Vegetables stir-fried quickly over high heat The vegetables are quickly stir-fried over high heat. Medium-thick noodles with a sticky texture. and thick tonkotsu (pork bone) soup. Noodles entwined with soup Anyway, our noodles are delicious.

Lately I don’t chew much anymore I’m just enjoying the taste of it. It’s very slippery. 5 minutes before opening Live counter seating Clean and carefully polished interior Stretch out your legs and relax with family on Tatami mat seats Menu Champon noodle large portion 1,020 yen Vegetable large portion 1,020 yen

No noodles increases the amount of vegetables to 130 Oyakodon 780yen, strangers’ bowl 780yen Udon with egg 580 yen Udon with meat 680 yen 11:00opening One customer One after another customer comes to the store Welcome to our shop! This way, please. (Customer) Large serving of vegetables 1 cup of vegetables. Two Champons and

(waiter) Two regular Champons and A plate of rice balls Our homemade noodles are made with the utmost care. The more you chew, the sweeter it tastes. Boil the noodles Drain water carefully and put into a bowl Special Champon noodle which does not stretch easily Stir-fry pork garlic

Onions, fish cakes, and other ingredients are added Stir-fry at high heat Salt Cabbage, green onion bean sprouts Stir-fry vegetables at once so that their texture remains Soy sauce Slowly simmer ingredients in pork bone broth Check the taste Quickly arranging the ingredients Adjusting the amount of ingredients according to the order

First cup of lead is completed Lengua is inserted and food is served Large serving of vegetables Vegetable Large Champon arrives First of all, soup with the flavor of ingredients melted into the soup Proceed to eat the hot bean sprouts Finally slurp up the noodles

Vinegar is poured over the noodle to change its taste Black pepper to give it a punch A perfect drink and a perfect meal! Thank you for the meal! The wheat has melted, or so they say. It gives a sweetness, you know, to the soup.

I make it so that you can drink the soup. I try to make it so that people can drink it. Two bowls of Champon have arrived First visitor in 10 years I like Champon Champon wherever I go Gyoza (6 pieces) 300yen Onion, green onion Eggs poured into bowl of soup

Bowl of rice topped with an egg From Sasebo, Nagasaki from Sasebo, Nagasaki Comes about 3 times a month I was referred by a friend. He said, “This is the best place for you. And then I came here one time, and then about 15 years Stewing leeks, onions, and pork chops

When cooked, put green onion and onion on top of pork cutlet Pour the egg evenly into the cutlet Shift the position of the oyako pot to adjust the heat of the eggs Setting rice in the right hand Eggs in the right hand Finish katsudon lightly

Katsudon made with craftsmanship The signature dish along with Champon Thick pork cutlet served on top of a bowl of rice… Soup and pickles are also included 11:20 Customers waiting for an empty seat President Ide stands in the kitchen Two kitchens are in operation Firmly draining water garlic 11:30

It’s been years since I’ve seen this. I haven’t had it since before Corona. Special Champon Tonkatsu deep-fried to order Beautifully fried tonkatsu Rice softly poured into a bowl Cracking an egg The secret sauce that has not changed for 70 years Exquisite amount of egg The destructive power of Katsudon with soup… Kikurage

Raw egg on top Finish with hot soup for a slight moonshine Binging on special Champon and Katsu-don (pork cutlet served on top of rice) Eating special Champon to fill up my stomach 11:48 Parking lot is filled with cars (Staff) Do you come to the store often? Yes, I come here. I love it.

Ordering a pork cutlet served on top of a bowl of rice Hmmm, great! Delicious I had Champon before. I’ve been addicted to it since I had it. This is the best pork cutlet served on top of a bowl of rice.

Many family customers come to this restaurant. The taste of hometown is “Ide Champon”. 12:07 The number of customers reaches its peak. Second generation wife (mother of the president) stands in the kitchen Parent and child begin to play together Oyakodon and tamagodon are made in a one-handed pot

Oyako-don or tamago-don made with rice topped with chicken and eggs It’s so delicious, as usual. (Staff) What did you order today, sister? A regular Champon How do you like it? It’s delicious. Do you always order Champon? I came here for the first time today. I see.

How do you like it? How do you feel about it for the first time? Delicious! I think it’s quite a lot. Can you eat it? It’s delicious, so I think it’s okay. Don’t shoot me if I fail. Special Champon with large portion of noodles and vegetables

Pork cutlet bowl with rice topped with pork cutlet 930yen with soup and pickles Katsu-don is a bowl of rice topped with pork cutlet. It is a specialty that can be a main dish by itself. (Staff) What do you want to do with the restaurant in the future? Delicious Champon all the way.

You just want to keep providing I’m sure if you had a regular Champon and Katsudon I’m sure you’ll have a good time. It has kikurage mushrooms in it. Champon with kikurage mushrooms is also very popular. I think I make everything delicious, so We are waiting for you! Thank you very much!

The secret of deliciousness was concentrated in the traditional cup that has continued for 70 years. The secret of its deliciousness is condensed in this 70 years old tradition. Noodle factory (Staff) Roughly how many meals a day do you make? 3-4000 meals This is before boiling water One time boiled water Tighten once

1 ball, then refrigerated again, and so on. 1,500 people visit a store in a day! A close look at Fukuoka’s most powerful udon shop! It’s cheap and tasty! Lively Quickly finished Welcome – welcome! Hello – welcome! Welcome to the site! Brilliant cooperation between kitchen and hall Providing explosive speed that keeps customers waiting!

Oh, that’s fast! When you were hungry, you did tempura set. Tempura with specialties is a blast! Anago (eel) tempura The restaurant opens at 9:30am! The tripe fluffy udon is delicious! Japan Fukuoka Right next to Kurume Interchange Established 1981 Tachibana Udon (Kurume)

Tasty! Fast! Cheap! The best of all three! Fukuoka’s representative Udon noodle store A close look at the preparation of the store Ryu, the 2nd president Taking over Tachibana Udon which his father started. Kelp is dipped in water Put the pot on fire Weighing shavings

(Staff) skimmer How many liters can you take at one time? I think it’s about 400 servings. Is it possible to run out of broth? On Sundays and stuff, there’s not enough at all anymore. Fox soy sauce Mirin (sweet sake) Beef with moderate fat content is pre-boiled Meat is pre-boiled to completion

Add a little bit of cooking liquid Put back on fire granulated sugar alcohol Mirin (sweet sake) Allow to sit overnight to soak in the flavor This big kelp is This big kelp is designated by Rishiri beach. Putting in shavings Paying attention to the heat level Take your time to bring out the flavor.

Soy sauce I want to make a dashi that you can eat every day without making a peculiar taste. I try to make a broth that you can eat every day without getting tired of it. Strain soup stock

Closed every Tuesday and 3rd Wednesday (If Tuesday is a national holiday, the following Wednesday is closed. Table seats: 68 (including counter seats: 30 seats) Zashiki: 56 seats The walls are covered with the colorful papers of many famous people. Fabrics from the workshop are ripen in the store’s ripening room.

Noodles are made from the ripened dough By boiling the dough immediately after cutting it, the surface becomes fluffy and the inside is soft. the surface is fluffy and the inside is tripey. Boiling time is as long as 27 to 28 minutes, The surface of the noodle is roughened a little on purpose.

The broth is then well mixed with the noodle, and you can enjoy the unique taste of “Tachibana Udon”. Tempura powder Standard burdock tempura Popular chikuwa-ten Tempura Deep Fried with Non-GMO Oil Made with 100% “Natane” only. Cholesterol-free Healthy oil Chikuwa no isobe-age Deftly frying tempura Crispy fried gobo tempura Washing dishes before opening

Serve food in clean dishes Udon noodles checked for condition Ichimi on the table Shrimp tempura Battering Homemade tsukudani of kelp　 Set at each table White sesame seeds Green beans, carrots burdock, shiitake mushroom, bamboo shoot, chicken, fried tofu Mix thoroughly Transfer to sushi rice container

Very popular as an accompaniment to Udon Mazemeshi” 220yen per person Onigiri (rice ball) Part-timers come to work one after another Vinegared rice with black sesame Fried rice for inari Wrap inari Inari 2pcs 154 yen Pick salt and make onigiri Putting inari into case

With shimeji mushrooms, sakura shrimps, onions and carrots Healthy shaved vegetables Mixed vegetable and seafood tempura Tenkasu on table Goodwill 9:30 opening Open for business Put up a banner Unfortunately, it was raining on the day of shooting Parking lot with 30 cars One of the best Udon shop in Fukuoka Business finally starts

Taking a look at the menu Kake Udon 396 yen Student discount is a large serving service Udon noodles with meat and gobo tempura 825yen Special shrimp tempura udon 869yen Udon noodles with meat and gobo tempura 825yen Tokubeten Soba Noodles 913yen Mentaibukkake udon 880yen Mixed rice 220yen

Ten-don (tempura bowl) 704 yen Anago tendon 770 yen Authentic handmade JYUWARI-SOBA with tempura 1738yen Limited menu from 3:00 p.m. Ita Wasa 330yen Otsumami Maruten 121yen Udon noodles are boiled at different times in anticipation of customers

Serving food in a blink of an eye upon receiving an order One of the features of Tachibana Udon Meat chikuwa-ten udon 825yen Shrimp tempura udon large portion 759yen Add some hot broth to finish Shrimp tempura udon with large portion 759yen Extra 110 yen for a large portion

(Staff) How do you like the taste? It’s delicious. The soup stock is good, too. It’s delicious even when it’s poured on top of rice. Shrimp tempura is also good It seems to be more savory and tasty than the other ones. I think it’s more savory and tasty than others. 10:05

100% kama-age udon Noodles with a fluffy surface and a glutinous texture inside Staff orders before crowds Have you decided on your order? (Staff) Meat and gobo tempura udon, please. Udon noodles with meat and gobo tempura, please. Rice with rice, please. No problem. Yes, sir. One moment, please.

Udon noodles that have been boiled cooked as it is, not watered down. Negi (green onion) Pouring special soup stock Beef Udon noodles with meat and gobo tempura 825 yen Udon noodles with meat and gobo tempura 825yen If you want to enjoy the taste of soup stock, Kake-udon is recommended.

Most popular udon Ingredients are gobo-ten, beef rib and green onion. The taste of kelp and shavings soaks into your body… Well-balanced sme with no peculiar taste Udon noodles with moderately rough surface with our pride broth… Fukuoka udon noodles with gobo-ten (tempura) Beef ribs seasoned with sweet and spicy 10:32

Order Special Shrimp Tempura Soba Tokutei-ebiten-soba (2 prawns) 913 yen Two big prawn tempura fried fragrantly Inari (2pcs) 154yen Ebi-ten (prawn tempura) soaked in soup stock Soba noodles Delicious slurp It’s very hearty and satisfying. Udon’s partner Simple Inari Meat and shrimp tempura udon 902 yen Udon with vegetables 517 yen Udon arrives

Tenkasu and Ichimi on the table are added Snap some inari immediately slurps udon Man ordered round tempura udon and rice ball Regular customer for more than 20 years One bowl of udon noodles with meat and gobo tempura Only burdock root available? We have burdocks. There is one gobo-ten udon One bowl of mazemeshi

Udon noodles with meat and gobo tempura 825 yen Udon noodles with gobo tempura 572 yen Food arrives Kelp on the table is put into udon Sipping udon (landlady) No, I’ve been trying so hard. I just followed my husband. I’m from Saga (landlady) Thank you. Are you from Saga? From Saga, because it’s famous.

Please give it to Saga. Inari 2 please with take-out Make conger eel tempura rice bowl Anago tendon 770 yen Meat and rice 550 yen Anago tendon 770 yen 11:12 Customers come one after another even in the rain Freshly made mazemeshi rice in the kitchen Plated on plates replenished to showcase Tendon 1, please

Meat and gobo tempura udon 825 yen Goboten udon 572 yen Make tendon Shrimp tempura, squid tempura, 4 kinds of vegetables Homemade sauce Tendon 704 yen Tendon (rice topped with tempura) 1100yen Bite of tendon (Staff) How do you like the taste? Delicious, isn’t it? It’s got a good sauce, too.

Special shrimp tempura udon noodles 869 yen Kake udon + meat and rice (meat and rice set 946 yen) Food arrives Udon noodles are sipped delicious Crumble hot egg in meat and egg rice A bold bite with a bamboo stick… Deliciousness that makes one’s body wobble Nostalgic marble ramune Meat noodle arrives

Additional order of inari A regular customer who lives in Kurume comes here 2 or 3 times a month. A regular customer who lives in Kurume (Staff) What did you ask for today? Mostly gobo-ten and bean sprout udon. What is the taste of udon noodles? It is very thick. Strong and firm.

Tachibana Udon’s unique taste. The taste is very good. Delicious, isn’t it? Check how well the buckwheat is cooked Yamo-Soba 671 yen 11:27 The turnover rate is fast, but Large seating area gradually begins to fill up Orders pour in Goboten Udon 572yen Meat Goboten Udon 825yen Meat Goboten Udon

Udon noodles with mixed vegetable and seafood tempura Meat and gobo tempura udon 825 yen Meat and chikuwa udon 825 yen Sorry to keep you waiting. You must be the customer of “Meat and Goboten Udon”, aren’t you? Kelp tsukudani on the table Great with white rice balls Man putting seasoning on udon

A sip of dashi… A bite of burdock tempura Sipping hot udon noodles! (Staff) Do you come to Tachibana Udon quite a bit? I’ve never been here before. How do you like your first taste? Delicious! Large serving? Large serving Can you eat it? Looks good to eat. Thank you

President Ryu’s mother (Wife of his predecessor) Welcome, welcome. Hello, welcome Great, a big serving! That’s normal, right? Yes, it is. Make meat and rice Hot egg between beef Sesame seeds and green onions arranged Meat and rice 550 yen Bukkake natto soba. Natto bukkake soba 759 yen Bukkake soba 759 yen

May I have meat udon and mazemeshi? Regulars from Chikugo (Staff) How was the mazemeshi taste? Delicious! I’ve been asking for it since I was a kid. It’s the same old taste. 11:45 Waiting line at cash register Meat chikuwa-ten customers Kitsune udon. I think that’s all we have. Two men came in

Udon noodles with meat and gobo tempura Udon noodles with meat ball tempura Maze is 2 Yes, starting with the rice. Eating mazemeshi and waiting for udon Maruten Meat Udon arrives Holding a bowl and drinking broth Maruten made by a local kamaboko shop. It’s big, thick, and satisfying. Meat udon noodles 649yen

Meat shrimp customer Curry udon 748 yen Curry udon noodles with lots of ingredients, keema style Fluffy thick udon noodles with curry 11:51 Goboten udon noodles 572 yen Udon noodles with meat and gobo tempura 825 yen Udon noodles with gobo tempura 572 yen Goboten Meat Goboten Customer from Fukuoka city

Taking time to savor udon noodles and dashi broth (Staff) When you come to Kurume, do you come to Tachibana Udon quite often? Yes, I do. How do you like the taste? It’s delicious. It’s cheap and tasty, isn’t it? What do you like about “Niku-goboten-udon”? The sweetness and flavor of the meat soaks through.

It’s the best to eat it with gobo-ten. Tokubebi. Meat and gobo tempura. Oh, you’re early. Take your time. Twice a week or so. Regulars who have been coming for over 20 years Ebi-ten (prawn tempura) soaked in soup stock Sipping udon And this is a fast place to handle customers.

It’s a good thing I don’t make them wait too long. (Staff) What do you recommend? Either mixed vegetable and seafood tempura. When I was hungry, I’d do the tempura set. Moyashi udon bean sprouts Meat Bean Sprouts Udon Noodles 704

Meat udon noodles 649 yen Meat Chikuwa-ten Udon 825 yen Udon noodles with meat and gobo tempura 825yen Sipping udon take a bowl of mazemeshi (Staff) What did you ask for? Today, meat udon and Mixed rice. Do they always ask you to do that? I do ask for mazemeshi.

I will definitely ask for it What are udon noodles like, by the way? Udon noodles are, you know, soft. The broth soaks into the udon. That’s a good point. Welcome, welcome. Thank you very much. Please come back and say hello again! Anago Tendon

A regular who has been coming for more than 20 years (Staff) What do you like about the restaurant? I’d have to say number one is the delicious food. It’s vibrant. Quickly finished 12:07 Chikuwa-ten udon noodles Udon with Tenkasu Bon appétit Sipping udon

A regular who has been coming to the restaurant for over 30 years comes in Maruten noodles 517yen Udon noodles with meat gobo tempura and Maruten udon arrive Sharing ingredients with each other Sipping udon with gusto (Staff) What do you like about the restaurant? First of all, it’s delicious.

I heard that the ingredients can be shared between parents and children. It’s fun. Lastly, I order popular curry udon Curry udon + 2 rice balls 880yen Different from common Curry Udon A type of Japanese Curry with less soup. Ingredients: udon soup stock, soba sauce, gravy, onions, shiitake mushrooms, minced beef

Medium-hot thick curry mixes well with sticky udon noodles Salty rice ball Leftover curry with… Curry rice twice as tasty at the end Long-established Udon shop with tremendous popularity Tachibana Udon in Kurume, Fukuoka was amazing Delicious, crispy. Udon noodle is here Saga, Japan Minoya(Udon noodle and Soba noodle store)

6:59 Manager Obata goes to work Set fire to soup stock Boiled kelp available for self-service Skilled part-timer goes to work (Staff) How old are you now? Don’t ask me how old I am for a second. I’m ashamed. Still 18 We’ve got some goodies for you. Inari no Oage Minoya’s inari no inari-ban

The most delicious in the world (Staff) What are you making this? It’s an ingredient for kashiwa rice. Oden To soak up the flavor I cut into it with a knife. Chili pepper I make about 5 or 6 kilos worth every time through the day. Free takana served in the restaurant

(Staff) Is it quite popular? Yes, it is. I’m putting all this stuff out there for takeout. Customers who come to buy this much… Sometimes they bring back 20 packs or so. It’s from customers, after all.

When they see your face and say, “That was delicious. when they see your face and say, “It was delicious. It makes you want to keep doing it. sweet soy sauce Takana goes well with rice. Lightly shaved shavings (Staff) What’s the atmosphere like? I think it’s bright, everyone

From someone in their 80s or so. Everyone’s pretty much in their 30s and 20s. I’m working while cackling It’s easy to work, isn’t it? It’s been a year, but they’re still using me. He takes out the kelp Put shavings Putting in dried bonito flakes by time difference Soy sauce

Minoya was founded in 1968. It’s like the origin of Chikugo Udon. My father’s independent from a soy sauce shop. Looks like he started on his own after he came over here. I asked him why he called himself “Minoya” at first. I asked him. I was told a lot of things.

They said it was coming from the Mino Mountains. Like a drinking place, a bar, a minoya, etc. He actually said yes. a straw hat worn by a woman to protect her body from the rain Clothing to prevent the body from getting wet by rain From about high school. Started out as a dishwasher.

I was studying like how other artisans make udon noodles. How do they run the shop? how they run the store. After a few years I was finally allowed to enter the kitchen. Udon noodles I’ve been here for 20 some years.

You’ve been on the bottom of the pile for about 6 or 7 years. (Staff) With your father. (Staff) With your father. You can see the hard parts, can’t you? But still, what made you decide to go into the udon business? And you still decided to go into the udon business?

Because it was delicious. Like you said in the beginning. I’ve been coming here to eat udon since I was a little kid. I thought, “Oh, that’s delicious. Like at an elementary school graduation or something. Everybody, here. Things like what do you want to be in the future?

You say this at the graduation ceremony At that time I am the future I will follow in my father’s footsteps I want to work at Minoya Udon I said something like that. And that’s where it all started. Not an unusual kitchen, but… (Staff) It’s unique, isn’t it? I haven’t seen much of it.

If you’re standing here, you’re really The customer I can tell by your facial expressions and stuff. depending on where you sit at the counter. The scenery you see is different If you do it up front there, you can see the craftsman typing. When you sit on this side

People on this side or the back side How do the people who make tempura It’s fun to see how they work. that’s what people often say to me. I think you have a lot of fans. I’m sitting down, of course. And little kids. Some of them come here just to see it.

There seem to be a lot of them. hit the udon noodle Properly even left and right I need to get the thickness and width right. The noodles are not as good as they should be (Staff) How are the noodles today? Great. Oden 120 yen (Staff) Grandma, is this popular? Oh no.

Inari: 2 for 160 yen, 3 for 240 yen Take a picture of a beautiful place Good shape Aji nigiri 2pcs 160yen 3pcs 240yen Tabletop Ichimi Eagle Claw Oden egg Acidic water for tempura Two types of tempura flour of different concentrations (Staff) What’s the difference between this and that? (staff) density

Is there a difference in concentration? yes yes yes yes shrimp Crispy batter with thin tempura flour (Staff) Does it taste different when fried this way? I don’t think it would change the taste. gobo buckwheat noodle making Meat for Udon noodle Add ginger and fry Delicious. Udon noodles are boiled for 18 minutes

I don’t care how long it takes to serve udon We do all of our soba by hand. We are going to run out of udon I have to make udon noodles. If we run out of soba or something Turn the soba and get the soba

I’m not going to tell you to hit it And that’s all I care about during the day. I’m doing it. I think that might be the hard part of the hand-hitting. I don’t know if that’s the hard part. I mean, we have two employees. You have to be aware of that.

He’s doing it for me. I want them to enjoy it with their taste. And I want people to enjoy it visually. I want you to enjoy it with sound That’s the part we value the most. Burdock tempura meat udon B Lunch 820yen Aji Onigiri Burdock tempura, beef, green onion 3 kinds of ingredients

Slightly sweet soup stock with dried bonito flakes that you can drink in gulps Slightly thin handmade udon noodles that slides down your throat Tempura with plenty of soup stock Aji Nigiri 3pcs Good texture of big ingredients Easy to eat with a crunch

Stewed pork cutlet with onions on top of a bowl of rice topped with pork cutlet Pork cutlet on top of rice topped with pork cutlet and onion 730yen Miso soup with takuan Pork cutlet soaked in sweetened soy sauce Shrimp tempura served with tail facing down Shrimp tempura soba noodles 660yen

Shrimp tempura with crispy batter part left Handmade soba noodles with just the right amount of elasticity are delicious… Inari – 3 pieces, 240 yen Sweet fried, simple Inari Lunch 11:00-16:00 A lunch 700yen, B lunch 820yen Kake udon 360yen Meat udon 630yen Oyakodon 630yen Anagodon 840yen Tendon set meal 950yen Katsudon set meal 950yen

Sekiwake set meal 1000yen Yokozuna set meal 1380yen Half bowl set meal (half portion of udon or soba) Katsu-don half set meal 900yen After udon noodles are boiled, they are cooled in cold water Divide into portions Shiny udon noodles are ready Putting up a banner Hours of operation 11:00-21:00

Customers arrive one after another as soon as the store opens The restaurant is full within 10 minutes of opening… Lively restaurant Orders are pouring in Boil buckwheat Check the whole situation and give instructions Curry with pork cutlet set meal Tenzaru udon noodles Anago Ten Anago-don set meal, udon noodles Big conger eel tempura

Udon noodles with egg (Clerk) please Maruten Udon and Meat and burdock udon 2 aji-nigiri (rice ball) and 2 inari (fish ball) Food arrives Getting along well and sharing ingredients Enjoying the taste of Minoya to the fullest Taste of Minoya with a dash of spice Aji-nigiri is also indispensable

It’s Mr.Wakame double 7 or 8 Two men and a woman come to the store Katsu-don set meal Anago-don set meal ordered Anago donburi Anago don set meal, chilled soba noodles Big conger eel divided into 3 equal parts with chopsticks… Anago-ten (eel tempura) Sipping zu zu soba..! Tendon set meal, chilled soba noodles

Mentaiko oroshi sodon (summer only) 11:26 Large Meat Udon Noodle Curry set meal half Oyako-don Tendon Man seated at counter Beef bowl set meal with udon noodles without egg Beef bowl with rice and egg Gyudon set meal with udon noodles without egg Udon with tenkasu Udon noodles are slurped vigorously

Red ginger on beef bowl… Udon shop’s homemade beef bowl with… Eating a bowl of rice without leaving a grain of rice 11:34 Fried chicken set meal Chicken tempura oroshi bukkake udon noodles (summer only) Chilled sudachi thin udon noodles Udon is here, in our house, I guess. (Staff) What did your sister order today?

Tempura set meal. How was the tempura? Delicious, crispy. Heko-mochi set meal, large portion Chikuwa (Isobe) udon noodles, large portion 12:01 Delicious! (Staff) Do you come to the restaurant often? Yes, I do. We’re college seniors and juniors. What was the manager then and what is the manager now? No, nothing has changed.

It’s already the same old thing (Staff) What do you want your store to look like in the future? We have a lot of staff who are working very hard. Together with those staff members, we are going to and the local community. I hope many of our customers that will make them happy.

I want to create a store that will make many customers happy! Delicious udon noodles. Please keep up the good work! Yes thank you very much!