看板娘が躍動するロードサイドラーメン！看板娘が頑張る福岡大分の飲食店まとめ。

看板娘が躍動するロードサイドラーメン！看板娘が頑張る福岡大分の飲食店まとめ。

Welcome! We’re following a popular roadside ramen shop in Kasuga City, Fukuoka Prefecture! A fried rice pot-swimming lady wants to compete in the center of Fukuoka A young man who dreams of expanding into Tenjin Two ramen chefs are active in the kitchen! It’s delicious, the regulars praise the tonkotsu soup… there’s no other choice but this one The fried rice in the fluffy fried rice set has a fluffy texture, doesn’t it? It’s super delicious ! We followed them closely until they cleaned up after the super-intense lunch business! To the main story Kasuga City, Fukuoka Prefecture, Prefectural Route 31, Kasuga Boulevard Established in 2023 Hakata Tonkotsu Ippo 7:32 Owner Hirotaka Moriyama (39 years old) arrives at work I don’t have anything to drink, so I got my favorite coffee! Thank you! A beautiful kitchen The soup has been prepared the day before 7:36 Preparation begins The first thing I do when I arrive at work is mix today’s soup that was prepared yesterday Staff) What is this rice for? It’s for rice. We start cooking it first thing in the morning to cook it multiple times . The soup has warmed up , and we finish it off with the soup that we’ve been making since the day before. There are two ways to make tonkotsu ramen: tokiri and yobimosho. We use the tokiri method. What’s good about it is that it’s more stable and fresher. We use four different stockpots to make the soup. We strain the soup that has been extracted from the bones. We tilt the stockpot and scoop up everything. Done. Once everything is strained , the chef has breakfast. We wind up the thread. We eat it all in one go and pick up the next rice ball. Until last year, our regular day off was Wednesday. We want to serve it in Tenjin next year. We want to compete in the heart of Fukuoka. When I talked to my employees about this, we talked about getting rid of regular days off from this year, and we made it open every day. Instead, I haven’t had a day off for a whole year, so I ‘ve been working without a day off since this year. Staff) Isn’t it February 7th now (the day of the photo)? Staff) This year, then… (until February 7th), we have no days off. It’s totally easy . Roast pork meat We use pork thighs. Owner) There are scraps and a little bit of unnecessary meat, so we use those for fried rice. Trimming: Cut off the fatty parts and don’t use them. We prepare 8 to 10 kilograms of roast pork every day. 8 kilograms of pork thighs are cut up . 8:35: Staff member Iida arrives at work. Iida is on standby, wearing an apron. The chef cuts the scrapped meat into small pieces and cuts them into small pieces . We prepare extra for the popular fried rice. (Fried rice) We usually make about 100 meals at lunchtime, and about 60% of our customers order it, which we’re very grateful for . Staff member) I’m afraid I’ll get tendonitis in my wrist. For about half a year after we opened, I was the only one who could do it, but now we have two employees who can do it, so they’ll make it today. She ‘s the poster girl. Today’s fried rice. She’s small, but she swings the wok around. She washes the stockpot from earlier. One after another, the staff members come to work. Check the soup, it’s complete . Transfer the soup into four equal parts . Finally, tilt the stockpot to distribute it all. Distribution completed. 200 cups of soup are complete. This one has also been drained of blood from the day before, from the bones to the spine and head. Owner) About 30 kilograms Staff member) Is this done every day? Every day. Once the blood has been drained, the water is discarded. To make the next soup, the spine and round bones are boiled thoroughly to avoid any bitterness and then added. Mix . Prepare the ingredients to be added to the soup. Onion , garlic . Iida: Add this as is. Add the onion and garlic and let the broth simmer. Finely cut all the ingredients for the fried rice. Onion, carrot, chikuwa, kamaboko . I entered the ramen industry at 22 and worked at Ikkousha in Hakata for about 12 years. 25 or 26, owner: When I was the manager, it was when I was in middle school . I had always wanted to become a president in the future. I happened to see it on TV and thought running a ramen shop seemed easy, even someone like me could do it, right? That’s how I felt when I started a ramen shop, but I really underestimated it.The reality is completely different now, and there are still many things I don’t understand, but I really think there is a lot of depth to everything, from the soup to the fried rice.The jiggly back fat is pounded and crushed while mixing.Strained through a sieve to make it even finer.Everything is taken, and a huge amount of back fat is finished.Use it all in one day.The rice is cooked, and I pick up the rice from the pot and taste it.Staff ) I taste it with great enthusiasm.Staff ) Isn’t it hot? It ‘s just a little, so it’s fine.Rice to be used for white rice or onigiri is removed, and then the rice for the fried rice is cooked immediately.Keep it warm in a jar.Cook the next batch of rice immediately.The rice for the fried rice is made on the firmer side.Set a timer to measure the exact amount of water.The rice for the fried rice is cooked.Taste it.Staff ) How is it? Perfect.Move it to a thermal container.The rice is ready.Cut the pork.According to the chef’s research, it should be 1mm.9 :09 Preparations for the dining area are underway.Wipe the table with alcohol.Pickled ginger , mustard, and takana.Caution : It’s extremely spicy! Set on the table Condiments on the table Pepper, sesame, gyoza sauce, ramen sauce, chili oil, salt I asked the owner for his recommended arrangements I started eating later or when I ordered a second bowl Garlic or pickled ginger Takana is quite popular There are raw garlic on the table , so many people use a garlic crusher to add garlic Staff) If you were a chef, how would you eat it? I eat it pretty simply as it is, and when I order a second bowl I add ramen sauce and mustard Takana The gyoza preparations are handmade one by one I keep making them in silence I don’t forget to have fun conversations 66 dumplings completed. Cleaning outside. Boiled eggs prepared yesterday. Preparing for boiled eggs. Wipe clean and stack. These are boiled eggs that each person will receive, one each. I think there are about 40 of them . Staff: The first 40 people? That’s right, they’re usually gone by around 1 o’clock.One free boiled egg per person.Special service only available during lunch hours.Before opening10:36amWe had breakfast with raw egg on rice.Mixed it well.The chef had his second breakfast.The chef uses chopsticks, Iida uses a spoon.The chef finished it in just 1 minute and 43 seconds.Iida also finished it in one go.It started to snow outside.Made by Noodle Shop KeishiIf you’ve tried it, you’ll understand.It’s chewy but also has a firm bite to it, which is amazing.It goes well with the noodles and is incredibly delicious.Hakata Tonkotsu IppoThe name comes from the idea of ​​always being positive and moving forward step by step, which is cool.We’re also in the final stages of preparation.We pump up the spring onion iron pot.The seats are ready.10 :55amThe daily morning meeting begins.Anyway , we’ll be cheerful and serve good products to customers so that they’ll want to come back.Today, as always, let’s do our best with our usual smiles.We shout out and get pumped.1 minute before opening ( Owner stretches his Achilles tendon)Okay Shall we open? 11:00 Opening hours11 :00 Opening hours11:00-14:30 17:30-20: 30Private parking 20 spacesMenuRamen 750 yenFried rice 500 yenExtra noodles 150 yenLunch setFried rice set (ramen + fried rice) 1150 yenGyoza set (ramen + half gyoza + rice) 1100 yenSouvenir to take homeHomemade mustard greens (200 grams) 500 yenLunch -only free boiled egg (limited quantity) A customer immediately entersStaff member)A customer has arrivedYes ! Welcome! Next, I’m curious about the customers’ orders. The first order of the day comes in. A bowl of ramen. Here comes the harigane. Please. Strain the soup and put it into the bowl. The harigane noodles are boiled at high speed. The harigane is taken out of the water in just 5 seconds. The back fat is used to arrange the noodles. Seven large slices of pork fillet are added, and lots of green onions are added. The pork fillet noodles and green onion topping are complete. Make the fried rice. Eggs and rice. Add ingredients . Season with seasonings. Add richness with tonkotsu soup. The fried rice is complete . Slurp up the noodles with enthusiasm. It’s delicious. The tonkotsu ramen and the fluffy fried rice are a perfect match. I also get a boiled egg! I peel it, sprinkle salt on it, and take a bite. I finish my lunch and stand up. Two men in work clothes on a break come into the restaurant. I order the fried rice set from the lunch menu for 1,150 yen. The noodles are very firm. I immediately go to the boiled eggs . I take the bowl, put the eggs on top, and return to my seat. I immediately peel the eggs and eat them as an appetizer. Two bowls of ramen. I’m on my way! Boil the barikata for 10 seconds, plate it quickly and serve it immediately. It’s barikata. While I was adding the pepper, the ramen of the man next to me arrived. This man took the mustard takana and slurped it up. He made two servings of fried rice from the tonkotsu soup set, which even the older brother was satisfied with . Add salt and pepper and two servings are ready! This is the fried rice from the set. Is that all? It’s delicious. It’s only just been made recently, so I’ve been curious about it. It’s light, so it’s delicious. Eat the fried rice from the set. It’s delicious, and it has a fluffy texture . The younger brother with the mustard takana puts it in the fried rice! The spicy takana adds a strong accent . It’s spicy, but it’s delicious. He eats it nonstop. The blue man who was first there finished it all. The older brother with the takana also finished it all. The tonkotsu soup in the cold season seeps into your body. It’s snowing heavily outside… Customers come in one after another. One fried rice set and one gyoza set. 11:33 A large order is served at once Three bowls are lined up Carefully wipe off the hot water and add the refills First bowl Second bowl No matter how busy they are, the ramen gets cold so they only make two bowls at a time Add the noodles They plate it in teamwork Two servings of ramen are completed at the same time Start on the next ramen Lard By adding the hot lard, the ramen stays hot until the very end and is delicious Add the noodles The chef mixes the soup and checks the order Once the serving is finished, he immediately starts preparing for the next serving Chef) These are firm noodles This is ramen 4 minutes 23 seconds after the order Ramen is served Pepper Lifts it close to his face and slurps it The fried rice is also spurred on Egg rice Seasoned with seasoning It’s lighter than I thought and is delicious (today) I’m off After this I’m going to get a haircut Enjoying the soup to the end and pouring the fried rice in to finish It seems like I’m full… Gyoza are cookedGyoza (10 pieces) 550 yenGyoza are broughtSauce is pouredThe ramen is also readySorry to keep you waitingCustomer with very firm noodles ( Female customer) Yes, waiter) Here’s the ramenWaistlet ) Fried ricePlease waitTake a sip of soupLift the ramen and slurpIt ‘s deliciousIida – sanMakes fried rice for the sixth time that daySorry to keep you waitingThis is the fried rice from the setRegular customerStaff ) How does it taste? It’s really deliciousToday I ordered the fried rice set and the gyoza separatelyI really liked the flavor here, so the noodles go really well with the soup The gyoza and fried rice are also delicious, so I think I’m addicted to everything because it’s all so good. There’s no other choice but to go here. I ordered ramen . Pour in hot oil, put on boiled noodles, put on pork slices, and top with back fat. Green onion ramen (750 yen). Clear and light pork bone soup. Special pork slices that bring out the flavor of the pork bone. The chef’s 1mm thin noodles are perfect for the pork bone and mix well with the soup, giving a sense of unity . The noodles also mix well with the soup, and are chewy and firm, which is irresistible… The noodles are crisp and easy to slurp. I order a refill . It’s a refill. I eat it the way the chef recommends. I pour the ramen sauce on the noodles. I enter the bowl. Mix well. I can add garlic to taste . I put raw garlic in the crusher. I squeeze it. I also add the spicy mustard greens. I can arrange it however I like. I can enjoy it over and over again . The garlic and mustard greens give it a strong taste. It becomes addictive and I can’t stop. A momentary replenishment of fluids. I started practicing when I started working here. If there’s a trick , the trick is to watch the heat… It’s practice. 12:06 An order for fried rice comes in. Iida continues to measure the rice. He continues to shake the pot . To finish it off, he mixes it with pork bone soup. The fried rice is completed one after another. Ramen 2 is coming in. Thank you. Two servings of ramen are completed . 12:23 Peak time arrives, the place is full, and customers waiting in line are taking boiled eggs one after another… After the remaining three are served, the chef removes the dishcloth and cleans the kitchen, replacing it with a new one, and prepares for the next serving. The fried rice rush doesn’t stop, Mr. Iida continues cooking briskly, finishing four plates of fried rice in one go. Is it delicious? Yes, it’s delicious , it’s really delicious. I ordered the lunch set, this is my first time here, it’s great, it’s delicious and it’s big (fried rice) it’s fluffy and delicious. Staff) Does it go well with ramen? It goes really well, I love the seasoning. This guy in the hoodie ordered rice as a single item. On top of the mustard and takana rice! He pours a mouthful of takana rice into the soup and immediately slurps up the noodles, eating alternately, it’s delicious! He replaces the towel and shakes the pot for the 17th time that day, egg , rice, and continues to shake the pot … Ramen rush! The ramen is ready at 12:37. The counter is full. Mr. Iida is shaking the pot, and the chef is in the back… S) Does it usually get empty by this time? That’s right! One is fried rice, which is when the first pot is empty and new soup is served . Excuse me for the pause. Fried rice set, two fried rice. The guy slurping it up heartily. It’s delicious… really delicious, it’s the best. Today I ordered the fried rice set. Staff member) Do you always order this? This is pretty much all we get. Delicious! As always it’s delicious. It’s perfect. Delicious. Staff member) Are you all working? Yes, staff member) If you were to recommend something to a first-time visitor? Of course it’s ramen, I recommend ramen. Udon and soba . A staff member ordered fried rice. The chef shook the wok for the first time that day. Eggs and rice. He put the ingredients in and shook the wok beautifully. For some reason he made two servings? Fried rice is finished (Staff member) Fried rice 500 yen Firm, fluffy rice with an exquisite saltiness Perfect balance of egg and toppings Perfect compatibility with tonkotsu ramen You’ll want to eat it together 13:37 The peak has passed and Iida is taking a break Drinks soup and lots of mustard greens Slurps ramen topped with mustard greens Looks like he’s asking for something Staff member) Excuse me, half a refill Hungry, he goes in for a second bowl Drinks up the soup and finishes! 14:30 Closes 14:35 The chef takes his place and goes on a break The chef’s lunch for today is a fried rice set It seems he made the previous one for himself… Ramen with plenty of mustard greens that fills his cheeks The ramen also arrives First, he slurps up the soup Takes off his jacket and slurps it up heartily! Eats in just under 3 minutes and gets a refill The chef is ready for the evening with a very firm bowl Orders a refill He munches down the refill, slurps up the soup , and finishes his fried rice next ! I put my dishes away myself. I start cleaning up after the last customer has left. I clean every nook and cranny. I rinse the kitchen with water. I rub the noodle area and the fried rice area. I clean the invisible areas too. I also prepare the soup at the same time. Preparations continue for evening service… Staff: Owner: Thank you very much for today. Thank you for your energetic service and consideration so that customers will want to come back. I’m going to solidify the basics and see you in 2026, next year. Next year , I want to compete in Tenjin and Hakata, in the heart of Fukuoka , so I’m going to do my best to solidify the foundations. It’s been a year since we opened and so many customers have come to visit, and I’m really grateful. In order to live up to that, I’ll do my best to make ramen that is sincere and satisfying and makes you happy. “Nikumaru,” a Yakiniku and Fried Chicken Restaurant in Kitsuki City, Oita Prefecture, is selling a huge set meal with a hearty belly! Staff: You can have as many refills as you want, right? How many times can I have some? Yes, some people eat more than 10 eggs. A must-see meal that will grab the stomachs of working men! The chicken steak is delicious ! A close look at a meat restaurant that grabs the stomachs of working men! Yamagacho, Kitsuki City, Oita Prefecture 13 minutes walk west from Nakayamaga Station Great value for money, popular set meals at Yakiniku Izakaya “Nikumaru” Opening hoursClosed on WednesdaysAlso operates fried chicken specialty shop “Maruichi”Prepared and packed in a deep- fried tofuMiso soup made with different ingredients each timeTofuShimeji mushroomsDaikon radishMy glasses fog upRice and miso soup are free to refill , so when there are a lot of customers, this much is served all at onceDissolve the misoRice and miso soup are free to refillScallionsRaw eggBoiled eggThis is what you put on saladsThis is a stand for picklesStaff) Why do they have such a wide variety and free refills? The owner said he wanted people to eat a lotThey also have all-you-can- eat eggs and a wide variety of pickleslolA wide variety of picklesSuzuki ‘s fried egg specialty shop Maruichi, known for its freshnessThey prepare about 15 kilos of chicken in a dayStaff ) Do you have any preferences for meat? We only use domestically produced chicken.Preparing fried chicken.This is also a thigh.The previous one is a breast and this is a thigh.Pour salad oil.Fry the chicken.This is fried chicken for takeout.Fried chicken with soy sauce.Maruichi Karaage was opened 8 years ago.Nikumaru opened in January 2 years ago.Why did you decide to open a set meal restaurant? In the first place, we were renting and had nothing to use, so we started making it for fun.All the interior is handmade.You can have as many refills as you want.Pickles , miso soup, rice and raw eggs.There is no profit at all.Can I take it as many times as I want? Yes, some people take more than 10 eggs. Set mealSalad preparationGardeningSpaghettiThe set meal garnish is completeCleaningHandmade interiorHidden kotatsu seatsCounter seatsRaised floorTabletop condimentsSeasoningsIchimi , soy sauce, soy sauce for raw egg rice, salt, pepper, crazy salt sauceDressingsOpens at 11:00Menu introductionFried chicken set meal 800 yenChicken tempura set meal 850 yenNira pork 850 yenChicken nanban set meal 950 yenPork cutlet curry rice 900 yenSalted fried chicken set meal 800 yenSalted garlic fried chicken set meal 800 yenChicken tempura curry rice 850 yenYoung chickenChicken steak set meal (with cheese on top) Garlic tomato flavor 1,150 yen Steak set meal 1,280 yen Young chicken chicken steak set meal 1,000 yen Dinner menu All-you-can-eat course A group of two came to the restaurant Ordered draft beer, chive pork set meal, rice, miso soup , chive pork set meal, additional draft beer (large), yesterday I only ordered cold noodles, today I ordered chive pork Staff) Do you have any recommended menu items? Chicken steak, delicious chive pork set meal Customers come one after another Ordered chicken nanban set meal Dip in sauce Tartar sauce Green onion Chicken nanban set meal Chicken nanban set meal Rice Spicy garlic Two raw eggs Staff) Do you come here often? About once a week It’s delicious, so I come here all the time A group of two men and women came to the restaurant Tomato sauce Young chicken Chicken steak Garlic chips Young chicken Chicken steak set meal (with cheese on top) Garlic tomato flavor Fried chicken set meal and chicken steak set meal are the best! It’s delicious Refilled freshly cooked rice Ordered chicken nanban set meal Drip soy sauce on the egg rice and stuff the chicken and egg rice into your mouth Delicious! 11:47 Today I had the Chicken Nanban set meal . It was a lot and I was able to eat a hearty meal and was very satisfied. The Chicken Nanban looked delicious so I came here wanting to eat it. Thank you! Customers are coming in one after another. Salted fried chicken set meal. I always drink two bowls of miso soup. This is the salted fried chicken set meal . As always, it’s delicious. I’m full. I’m satisfied. Sauce . Young chicken. Chicken steak set meal. Pork cutlet set meal . 300g salted fried chicken. Salted fried chicken, salted garlic. I bought fried chicken today. I’m going to eat this and then go home. Oil. Chicken skin grilled until crispy. Cheese. Tomato sauce . Garlic chips. Miso soup , rice, raw egg, and pickles. They’re all over there, so please take as much as you like and eat. Young chicken. Chicken steak set meal (with cheese on top) Garlic tomato flavor. 1,150 yen. Juicy and tender chicken and the aroma of garlic is the best… Raw egg fried until crispy. Plenty of homemade tartar sauce to mix with the sweet and sour sauce . The most popular chicken nanban set meal. 850 yen. Rice . Miso soup. Raw egg is also complimentary . Pickled radish . Green kappa. Pickled egg . Chicken nanban set meal. 850 yen. Comes with a nice small bowl. The thick chicken and tartar sauce are mixed together to whet your appetite… The juicy chicken nanban is delicious! Special soy sauce for rice with raw eggThe rich rice with raw egg is the best… filling the stomachs of all customers with happiness! This was “Nikumaru” where manly service shines. “Takara-ya” in Hita City, Oita PrefectureA popular diner founded in 1930Fried chickenRoast beefRice ballsSashimi , sushiThe clam soup is delicious! Homemade curryNot a pre-made curry, but domestic pork shoulder loin udon made over half a dayAbout 50 pieces a day are sold out immediately! Extra large side dishCroquettesCrispy on the outside, chewy on the inside! “Yakisoba” grilled over high heatMore than 100 types of menu items based on customer feedbackI always order champonIt’s a specialty ordered by more than 80% of customers, and 400 bowls are sold in a day! The large Hita champon is amazingPork , seafood and other ingredients are fried in a wok and piled on top of the noodles! The most delicious champon in Kyushu! Hita is a beautiful town with abundant water flowing from the mountain range in Motomachi, Hita City, Oita Prefecture. 1 minute walk north from JR Hita Station. 2 minutes walk from Hita Bus Center . Takara-ya is a long-established restaurant founded in 1930. 6:51 Staff, close contact from opening preparations ) What time did you come in today? Today? 5 o’clock ? Every day? He comes in between 4:50 and 5:15 every day . He comes in quite often. There are various tasks. The president starts work first thing in the morning. Preparing Chinese cabbage for the hot pot for banquets. Cut it diagonally so that it cooks easily. Takara-ya was founded in 1930, so it’s been about 94 years now. The shop first started out in a bus stop about 200-300 meters from here. I heard that they first started a udon restaurant there. Around 1934, when the Kyudai Line opened from Fukuoka to Oita, Hita Station was built there, so they moved to this area. They prepare the green onions in the kitchen in the basement. Cabbage . The name Takara-ya comes from the word “takara” (takara) from Hojusan Village, Asakura County, my grandmother’s hometown. [takara = takara] Making 35 onion bentos. Orange. Preparation of hot pot in progress. Fried egg. Mackerel sushi rolls. Hot pot. Preparation completeInari sushiGanmodokiFried foodFried shrimpToday ‘s lunchbox35 peoplePreparing fried chickenFried shrimpThe fried chicken reserved lunchboxes are completedKitchen on the first floorGrated daikonGingerCondiments for tempuraBok choyShiitake mushroomsRoast beefPork bellyMade with underground water from the mountainsKatsubushi shavingsPure water brings out the flavor of the ingredientsSaltMirinBrown sugarTasteMade plump Kusu riceMake salted rice ballsSpread salt on hands and shapeSeafood Slice the squid into sashimi, cut it into a grid pattern, blanch it and tighten the flesh in cold water. Preparation of the squid completed. Preparation for the sashimi banquet. Sukeroku sushi. Inari sushi and rolled sushi . Boiled dish. Assorted rice. Champon, a taste of a long-established Hita restaurant. Hita’s specialty, sweetfish sushi. Sweetfish raised in the Mikuma River in the water town of Hita is also one of the typical summer flavors. Chopped onions for the curry. Homemade curry soup with a recipe created by the president. Heating up the curry he made. Curry is often served on weekends. It’s not a pre-made product. It takes half a day to make about 80 servings at a time. There’s only meat left, so the onions have melted. Domestic pork shoulder loin diced steak. Diced beef steak set meal. Staff) Is that the kamaboko from a champon restaurant? That’s right, in the old days we used a wooden board, but the tempura ingredients are ready at 9:57. Soy sauce, chili pepper, salt, pepper on the tables in the seating on the first floor. Seating available on the second floor . Tatami rooms on the second floor. Tatami table seats on the second floor. Takara-ya Shokudo has four floors . Opening hours: Lunch 11am – 2:45pm (LO), Dinner 5pm – 8:45pm (LO). Private parking for 15 cars . Opens at 11am. Closed on Wednesdays. Takara-ya special Hita Chanpon. Large 950 yen, medium 850 yen, small 690 yen. Miso, spicy, horumon. +100 yen for extra vegetables or 2 rice balls. Noodles: Sushi, Chinese food. Sushi set meal (large) 2300 yen. Chinese set meal 1280 yen . Sara udon 800 yen , yakisoba 640 yen. Meat udon 640 yen. Ramen (tonkotsu) 570 yen. Set meal Rice bowls and rice dishesGrilled fish set meal 1000 yenPork cutlet set meal 1200 yenDiced steak set meal 1420 yenYakiniku set meal 1180 yenFried chicken set meal 990 yenPork cutlet bowl 800 yenBreakfast set meal (11:00-12:00) 530 yenPork soup set 820 yenFried rice (with shrimp) 640 yenPork cutlet curry 950 yenShabu-shabu 1900 yenRice porridge with crab 740 yenSpecial sashimi assortment 1580 yenCarp sashimi 740 yenTempura assortment 690 yenGinger pork loin 740 yenExtra large beef croquette 190 yenFried oysters 670 yen11:00-15:00 Lunch menu 850 yenA Lunch: Braised pork rice bowlB Lunch: Sesame mackerel set mealOur handmade almond tofu Large 250 yen Food sample sashimi set meal next to the entrance A couple came in immediately, waiting for their order Kitchen One meat udon , one fried chicken set meal, one sweet and sour pork, and one small bowl of rice It’s not the usual champon, which is rare, so it might be a good start lol Staff ) Do you have a lot of champon? Definitely 9.5% Meat udon Sweet and sour pork Hosenji hot springs I come here when I have time between train rides 84 years old , healthy, dragon year It’s delicious! Eat it lol The fried chicken is not made with garlic, but with chili pepper as a secret ingredient, and is marinated overnight in a special sauce A hearty fried chicken set meal Amazing! The fried chicken set meal was very popular, costing 990 yen. The juicy fried chicken is made with bone-in meat and is full of flavor. The fried chicken is on the bone, but the bento is boneless. Potato salad is used to make Takaraya’s special Hita champon. The pork, vegetables, and other ingredients are fried in the champon , and the seasoning and special sauce are used to make the flavor, and the dish is quickly fried in a wok. “I want to make sure everyone eats their fill,” is the idea behind this dish, which is full of the previous owner’s passion. The fried ingredients are served on top of the champon noodles, which are considered large even in the regular size. Medium (regular) My grandfather first made Hita Champon. He once told me that he had heard about it from someone in Nagasaki, or from a chef. You know, Nagasaki’s white soup paitan, you know? I don’t think there was anything like that in Hita, so I don’t think he knew what to do with the dashi at the time. My grandfather would make it with dashi stock that was around here and boil Nagasaki Champon. We stir -fry it. He just heard the name champon and that it was something like that, but he didn’t really know how to make it, so I think they must have done it themselves. A pair of them came to the restaurant and made two servings of champon. They bought the champon noodles from Uno Seimen, a long-established noodle factory. They used a soy sauce- based Japanese-style soup made with dashi stock made from dried sardines from Saiki. They had a secret sauce that they hadn’t told anyone about their secret sauce. They put it on at the end as a finishing sauce. They mix seafood and chicken bones together and have always put this only in champon, and not in anything else. They’ve been doing it since my father’s generation. It’s like a sweet soy sauce. People say that our champon is a little sweet. It falls to the bottom, doesn’t it? I think it’s just right with the sweetness of the vegetables . The fishcake is served first, and the noodles and vegetables are both filling! The famous champon that has been passed down for generations 80% of customers order Takara-ya’s signature dish, the large champon for 950 yen. I always come here because it’s so delicious Whenever I come to Hita, I always come here The huge champon is surprisingly light and can be eaten quickly The chewy, delicious texture is irresistible… 11:14 Customers arrive one after another The champon set includes two croquettes, two medium champon rice balls, and a set of two extra-large beef croquettes, limited to about 50 per day A popular item that sells out almost every day I bring the steaming potato croquette to my mouth It’s handmade, isn’t it? Even if you work hard all day, you can only make about 55 croquettes They often sell out by the evening Sweet and spicy beef belly and potatoes are mixed with fried carrots and onions The croquettes are weighed and shaped, The croquettes, deep fried to a beautiful golden colour and covered with fine bread crumbs , look delicious… Extra large beef croquette 190 yen A fist-sized extra large croquette Many customers add the croquette to their set meal. The rich potato and beef go perfectly together. The sweetness of the fried onions and carrots spreads throughout the dish, creating a nostalgic taste. A popular menu item that is also popular as takeaway. A trio of good friends have come. There are also customers in the second floor seats. Fried young chicken (5 slices) The deliciousness of the meat around the bone is appealing. A regular customer who has been coming here since childhood. Ordering nigiri sushi . Nigiri sushi. Salad. Sushi roll set meal . It’s delicious . The shellfish soup is delicious. I love it. All the food is delicious. We’ve been coming here since we were little. It’s been about 50 years. You can come here with small or large groups, right? The champon here is generally delicious. It’s the signature dish. It’s really delicious. An Oita madam comes to the restaurant. Shall we have champon? Carp soup , sweet – simmered minnow , carp , river fish set meal , 11:25 , a pair of men came , ordered a large serving of horumon champon , … ​ ​ Tasting the miso soup over and over again… The reason why addictive champon comes to the store 11:30 Working men come in one after another Making champon for four people Takara set meal 3 croquettes 2 x 3 Takeaway The best! It’s delicious! Kyushu people like sweet and spicy, so this couple eats champon that tastes just like Kyushu people They come here 2 or 3 times a month 4 croquettes, 2 champon, 1 Chinese rice bowl A satisfying meal Fist-sized side dish Croquettes Chinese rice bowl Tempura Remove the tempura scraps so that the oil doesn’t deteriorate Takara set meal is a Japanese set meal that is even more luxurious It comes with vinegared dishes, takiawase, and dessert 6 servings of champon are cut at once Spicy champon with homemade spicy miso Mix the spicy miso well and eat it It’s delicious Spicy champon with spicy miso in it It’s warming up Eat the large serving of champon beautifully Chinese noodles (soy sauce flavor) Ah, it looks delicious! I took a bite of the quail and the Chinese noodles were delicious with plenty of vegetable flavour… I have decided that each person must have one of the Maruten Satsumaage-like Maruten sets. The champon set is a must, everything is delicious but the one I always order is the champon, the taste never changes as it is based on the udon soup . Thank you for the meal! Tonkatsu set meal Dip the pork cutlet in the homemade sauce and enjoy the steaming hot rice. It’s the best… Sara udonA man in a suit comes into the restaurant and orders a bowl of Eight Treasures A bite of Eight Treasures A bite of quail An additional order for rice balls He finishes it all neatly in 6 minutes One large serving of champon One river fish Tempura udon This month’s lunch menu Braised pork bowl Braised pork bowl A lunch Braised pork bowl 850 yen Pork cutlet bowl A pair of women come into the restaurant They order oyakodon and chicken rice Oyakodon and chicken rice They start by moistening their mouths with seaweed soup and then stuff their cheeks with the chicken rice with a spoon Savoring the flavor of the chicken and fragrant ketchup They eat it all, not leaving a single grain behind 12:16 A flurry of champon orders The president keeps stirring the pot without a break The female customer smiles as she eats the large serving of champon The man who ordered champon drinks beer while snacking on the champon… The champon customer makes enough champon for 12 people ! A large serving of vegetables, champonEven at the peak of the lunch hour, the veteran chefs work together in perfect harmony to prepare the dish effortlesslyGomoku noodles (tonkotsu) Slurp on the champon with pepper and eat the large serving in an instant… Heading briskly to work in the afternoon, the tatami room on the second floor is also bustling with many customersPresident ) We’re not getting half the usual amount of champon, are we? It’s not that badStaff) Are there not many customers either? Really fewMaybe it’s because it’s TuesdayPreparing for the kaisekiShabu-shabu kaisekiKaiseki tempuraA duo arrivesSushi set mealThe shellfish soup soaks in… Fried noodlesPlenty of bean sprouts and green onionsHita fried noodles with pork The rich and slightly spicy original sauce is the key to the flavor Sukiyaki set meal Sukiyaki Sukiyaki set meal 1000 yen Eggs Plenty of beef with a strong flavor Sukiyaki Beef mixed with egg The ultimate luxury for 1000 yen… Stir -fried vegetables Staff) Why are there so many items on the menu? My father seems to like public restaurants , and apparently when he lived in Tokyo there was a big public restaurant in Shibuya. He used to eat there a lot as a student, and said he wanted something that wasn’t high-class food but something he could eat every day, so he offered large portions to students as a service. Gradually the amount of champon increased, and Hita Champon Large 950 yen The crispy texture of the stir-fried vegetables and the chewy noodles are the best…! Please try the traditional “Hita Chapon” that was born shortly after the war! Genkotsu fried chicken Shiitake inari rice balls “Nagahama Udon Main Store” in Nagahama, Chuo- ku , Fukuoka City The famous shiitake udon with delicious dashi is a big hit! Maruten Udon Maruten Meat Udon Meat Burdock Tempura Udon Nagahama, Chuo Ward, Fukuoka City, Fukuoka Prefecture Nagahama Udon Main Store The owner (45 years old) goes to work late at night He takes fried chicken, rice balls, and bento boxes to the market, so he gets his market entrance permit early to fry the fried chicken Staff) What time did you get up today? No, it was just a while ago, around 2 o’clock It’s only a 5-minute walk from my house, so it’s 2 o’clock every morning? Almost every day It’s already inside the market, so he delivers rice balls to the market Staff) Maruten from the market? That’s right We use the Maruten with burdock and wood ear mushrooms from here It’s really delicious The owner’s wife is 32 years old Washes her hands and starts preparing the fried chicken They prepare the fried chicken the day before They use 12kg of chicken a day They set the timer I’m 45 years old, so there’s a 13-year age difference between us Staff) How did the two of you meet? I’m originally from Nakatsu, Oita , but I’m from Kokura, Kitakyushu. I came to Kokura for university, and we went to a mixer there , and I wondered if it would work. Mixer, mixer. How long have you been coming to Fukuoka? I’ve been here for seven years, and it’s already a nice place to live. Fukuoka city is already easy to live in, and there are more and more classes for children, so there are a lot of gatherings. You don’t hear much about more classes being added around here these days , and everywhere is decreasing due to the declining birthrate and aging population, and there’s a real problem of depopulation, but Fukuoka city is the opposite , and it reminds me of the early Showa era, but it has an atmosphere that reminds me of my childhood. There’s a fried chicken shop that has fist-sized fried chicken , and I like it, and it doesn’t use garlic. I asked the old man at the chicken specialty store and he said they don’t use garlic anymore. We don’t use those ingredients , and we compete with the taste of chicken. After much trial and error, we have arrived at fried chicken that is garlic-free and delicious even after it has cooled down. Please eat it later. Instead of using garlic, we use plenty of ginger. It comes with two knuckle-sized fried chicken pieces skewered on chopsticks for 200 yen. I would definitely recommend you try it. The rice in this bento box is 250 to 300g. People in the market do a lot of physical work, don’t they? There’s not enough rice in a bento box from a convenience store . After all, fried chicken is We serve between 70 and 100, and we add extra pieces, 10 or 20 at a time, freshly fried, which has the advantage of being close by, so we can serve hot food, and since it’s only a three-minute drive, I think that serving hot food is something that only this restaurant can do, is an area we can focus on.It’s takana from the market, so it’s delicious.This is takana from Shimabara, Nagasaki , so the unit price is higher, but we get more repeat customers, so we sell it from there.I think the sustainability rate is probably better if only people who understand buy and eat it.Staff ) I think it’s good to serve good food at a reasonable price for a long time, and as we go through life, we have children as role models, so we need to educate them like that, otherwise it’s difficult to live a long life just by focusing on what’s in front of us.This one has tomato and egg in it and is two pieces of fried chicken.This larger one has no tomato and is three pieces of fried chicken.It ‘s ordered like that from the market.Staff ) Three big pieces of fried chicken like this? That’s right, it’s big, isn’t it? I deliver it for 500 yen. The basic idea was to make the market happy with such a large volume, so the lid doesn’t close. It opens just right like this so it doesn’t get steamy. Salt and pepper. In times of difficulty with COVID and high prices, we started selling bento boxes to markets . Some people came to eat udon because of the bento boxes, so it’s a synergistic effect, isn’t it? I’m glad that things like that are happening. I’ve been playing baseball since I was a child, and when times are tough, you just grit your teeth. I grew up in that kind of era, so that kind of thing is ingrained in me. There’s still that feeling of ” Damn , how can I lose to something like this ?”, but it’s still alive in society today, 1, 2, 3, 4, it’s probably squid or something like that, it all starts from here and everyone cooperates, you know, you shouldn’t say you don’t like this or that, we teach our children that, if they say they don’t want to eat it because it’s not tasty, then that’s how you got to where you are , I teach them in education, someone, in the end it’s not mom or dad who makes it, “I teach them that I am doing my best. I think food education is important, and it’s something you need for a lifetime. Food is part of the basic necessities of life – food, clothing, and shelter . If you start talking about luxuries, there’s no end to it, so I want people to be people who can say they’re happy just to have food, clothing, and shelter , so we try our best to do what we can . We serve warm food, and put in ingredients that will cheer them up. When we deliver the food, his wife is always frying fried chicken. In order to deliver boxed lunches and fried chicken as fresh as possible , we make multiple trips between the store and the market. There are a lot of people now, many Koreans, and Chinese customers . (Staff member) We do have an English menu, so when they come, we make it like a poster, but the number of characters is limited so it can’t fit in the ticket machine, so it’s small, so we can have them look at the menu and then we buy it for them from the ticket machine. We have made three in Korean, Chinese, and English , and it seems that those little considerations really make them happy. From Oita Prefecture, Koshin, and Hokkaido, Rausu Konbu Maru, 1 day Transfer the soaked shiitake mushrooms and kelp to a stockpot and heat. This is tomorrow’s portion. I let it sit for a day, and here is the portion I made yesterday. Udon restaurants don’t usually use this generous amount of shiitake mushrooms, so they’re more of a side dish. Shiitake mushrooms are the main ingredient, though. But because I used them as the main ingredient, I noticed how strong the astringency was, which was a problem. At first, it came out like cotton candy . It had a bitter taste and astringent flavor, and I couldn’t drink it anymore. I was really worried at the time, and since I had just opened the shop at the time, I tried a small amount at first, so it was fine. It wasn’t until I tried this amount that I realized it was disgusting , and I strained it many times to think about getting rid of the astringency, but that wasn’t enough, and I tried trial and error every day and changed the taste quite a bit until I arrived at what I have now. But I’m not satisfied with the current taste, so I’m going to try again. For five to ten years , I’ve been working hard every day to make delicious food, and shiitake mushrooms are good for your body, boosting your immunity, and they’re also great for dieting, so they really have nothing but great things. It’s true that it ‘s expensive to buy them, but it’s tough, but I want everyone to be happy with it, so I actually use two types of shiitake mushrooms, and even though they’re called Koshin shiitake, they have different tastes. The Usa ones are sweet, and the ones that say they’re from Oita have a strong umami flavor, so I combined them and this is the shiitake mushroom I’m using now, and it’s pretty much the main one, this is the Usa shiitake, and the Koshin ones are all open like this, and by opening them up they make it easier for the broth to come out, and when you cook these shiitake mushrooms, It’s sweet and spicy , and I think it’s delicious no matter who makes it.The ingredients are good, so I think it’s good to praise the person who made the shiitake mushrooms.We are just allowed to use good ingredients, so we should be grateful to the farmers.Deep- frying burdock tempura Burdock tempura is deep-fried twice before serving.The scum is carefully removed.This makes it go “wow” .There’s a lot of shiitake mushrooms in your mouth, isn’t there? (Staff)It’s an incredible amount.The more you add, the tastier it becomes, but the more you add, the more scum comes out, so it’s difficult.This balance is what makes the soup full of the umami of shiitake mushrooms, right? That’s right.When adding the soy sauce, there was an accident.Is it okay to add that in too ? It’s good, it’s good , it’s a balance, so failure is the basis of success.The soy sauce has been reduced a little, but it ‘s not yet finished, so the finished product is still not drinkable.The cooling process tightens the flavor.If you imitate this, you can open for business at Nagahama udon.Everyone , let’s imitate it.Is it okay ? It’s fine , but it’s difficult to say whether it will definitely taste like that, and the type of water makes a difference, so I use a water purifier.For example, one thing I would like to do more of is to go and get water from Itoshima.I have lots of ideas, but I haven’t been able to do it in practice, so I think it ‘s still a process of trial and error to make something delicious, so I hope you’ll look forward to it.It doesn’t end there.For Nagahama udon , they make a soup stock called Nagahama udon, and then the two take a nap from 6 to 9 o’clock.If there are any additional orders from the market, they cut down on their sleep and deliver them.The fried chicken is deep-fried twice to finish it off.The freshly fried chicken is delivered at 8:56.Weekdays from 10am, weekends and holidays from 6am.Menus in English and Korean.Yukari shiso rice balls, which are also featured on Udon MAP.Staff ) It depends on the day? Yes , there are rice balls wrapped in seaweed, mustard greens, and mustard greens leaves. The seaweed is popular, I think. Daily rice balls, 100 yen each. Making inari. Inari (3 pieces), 190 yen. Stock that has been left in the refrigerator is poured into a stockpot. Shiitake mushroom stock to be served today. Mirin and sake. Brown sugar and soy sauce to evaporate the alcohol. Shiitake mushroom preparation to put on udon. Meat preparation for udon. Karaage kushi, 1 skewer (2 pieces), 200 yen. After purchasing a ticket from the ticket machine, it is self-service. Large, fist-sized fried chicken. The flavor of ginger and the juicy taste of chicken are the best. Opens at 10:00. Open for business. Tables . U-shaped counter seats. Two standing seats in front. Meat udon, 700 yen. All toppings udon, 1200 yen. Shiitake udon, 650 yen. Mini curry 500 yen I immediately purchased a ticket from the ticket machine next to the customer entrance. I was surprised to see the shiitake mushroom udon . It’s not in Hokkaido, and it’s not in Fukuoka, either. Which one would you like? Ichiban Shibori I’m going back today, and it’s a big jump from Kyushu, and Hokkaido has a soba culture. On the other side, from Kanto, it’s basically shiitake mushrooms and green onions. They pour in a lot of special shiitake soup stock . Amazing! Shiitake Udon 650 yen. Thick and juicy shiitake mushrooms boiled in a sweet and spicy sauce . A rich soup stock that is irresistible for shiitake mushroom lovers. It’s delicious! The udon has just the right amount of firmness, and the soup stock is mixed in. Staff) Where are you from today? Hokkaido. From Hokkaido. Why did you come all the way here? I saw this restaurant on a video and wanted to try it once, so I came all the way here. It was very delicious. What did you order today? It’s shiitake udon. It ‘s hard to find in Hokkaido, so I definitely want everyone to try it. It was delicious. Orders for shiitake udon continue. Taste the rich shiitake broth. Drink up the broth and buy more fried chicken. Burdock tempura udon. One block of burdock tempura. Burdock tempura udon 550 yen . Savor the broth and slurp up the udon. Another block of shiitake! Preparation for the next day’s fried chicken. Mix thoroughly with the sauce that contains plenty of ginger. Wrap in plastic wrap and put in the refrigerator. Sweet and spicy beef. Divide into small portions and cool. A man pulling a suitcase arrives. Hand the Korean menu to the tourist from Korea. The order for shiitake udon goes through. Itadakimasu ! I take a bite of the shiso rice ball , savoring the udon and dashi. It ‘s the best combination that is universal. I order somen noodles by myself again. The noodles are made from Ibonoito . The dashi is made into ice , which enhances the flavor. The dashi is ice-cold shiitake mushroom dashi. Add ginger and green onions and you’re done! Somen noodles (cold) 2 bundles for 500 yen, 3 bundles for 600 yen. Somen noodles are delicious in the summer… full of flavor, and the cold dashi is irresistible . A duo in work clothes come to order burdock tempura udon. Top with freshly fried burdock tempura and green onions and you’re done! Finished in no time! After you’ve finished eating, you can return the bowl yourself. You can choose from burdock, wood ear mushroom, or red pickled ginger for the round tempura. One burdock hige tempura. What about inari rice balls? Maruten udon with inari 600 yen Another customer orders meat and burdock udon Meat and burdock udon 800 yen Slurping the udon with gusto! Inari (3 pieces) 190 yen Chomping the inari I bite into a big piece of fried chicken! Burdock tempura udon The soup is delicious 12:03 Customers rush in all at once Meat udon 700 yen + Maruten topping 150 yen Large serving meat udon 850 yen Shiitake udon (without green onions) 650 yen + egg 100 yen Shiitake udon 650 yen + beef 250 yen + wakame 150 yen Thank you! I’m sorry! There is a return counter, and you can take away your dishes after you’ve finished eating Staff) Do you come to the store often? Yes I do How often do you come, about once a week Why do you come all the time ? The soup is delicious, isn’t it ? Yes, if you have any recommended menu items, please let me know. Meat and burdock tempura topping with seaweed I only eat meat and burdock Meat and burdock tempura udon with seaweed toppings, inari, fried chicken , fried chicken, sometimes today I also had meat and burdock tempura udon? Yes, actually it was shiitake mushroom udon, but how did it taste? Delicious, consistently delicious, gives my stomach a break, closes at 14:00 , “shiitake mushroom udon” made with the utmost care We covered “Nagahama Udon”

0:00　春日）博多豚骨 一歩
地図　https://maps.app.goo.gl/zrpzudthcmNvFMiT7
住所　福岡県春日市原町1-87
URL　https://youtu.be/nOudkK2stN8

44:05　杵築）肉まる
地図　https://maps.app.goo.gl/4LJxTU5XtTmicJBSA
住所　大分県杵築市山香町大字内河野２５３６−４
URL　https://youtu.be/q7iG3yzv7No

1:04:01　日田）名物チャンポン 寳屋 本店(たからや)
地図　https://maps.app.goo.gl/b6cRcRRkYyqyx7UM9
住所　大分県日田市元町13-1
URL　https://youtu.be/wjP2m8ZBzaY

2:14:54　福岡）長浜うどん本店
地図　https://goo.gl/maps/SUSTpVgpvUd9Lgms5
住所　福岡県福岡市中央区長浜2-5港ビル 102号
URL　https://youtu.be/QPxoeXZZieY

うどんそば 九州 Udonsoba
https://www.youtube.com/channel/UC7ljLL8UKkeVYWsYYZZZrxQ

#炒飯 #鍋振り #町中華 #九州グルメ

※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