サラリーマン働く男たちが殺到！驚異的な人気を誇る全国の立ち食いうどんそば屋５選 | Standing Only Restaurant
Close-up on one of Kanagawa’s best standing soba restaurants! Raw soba noodles are cooked on the spot. A lively kitchen. The owner skillfully handles orders! Fist-sized extra-large chicken tempura. Croquette Soba Curry, Katsudon Meat Soba The crown daisy tempura soba and kakiage soba have been popular for a long time. Kanagawa, Japan
Since 1966, Soshu Soba Kannai Main Store Preparation starts at 4am. Crown Daisy Tempura A 72-year-old veteran employee who has worked for over 20 years. Inari Sushi Another employee who has been working here for over 20 years. Rice balls are made here. Maitake Mushroom Tempura (winter only)
Croquette Soba, Meat Soba. The menu is as of March 24th, 2023. Zaru Soba, Pork Cutlet Curry and Rice. The menu is as of March 24th, 2023. They open at 6:10. Attractive food samples. The lunch boxes at the soba restaurant are also popular. Perfect to take to a baseball game.
Standing counters surrounding the kitchen. Having a meal at an old-fashioned street soba restaurant before work. Freshly made soba is always served. Ordering a large curry and rice. Would you like seaweed soup with your curry and rice? Yes. Soba restaurant’s homemade curry with pickles. Here’s the curry and rice.
I’ll serve the seaweed soup now. The owner skillfully prepares orders. Squid and Green Onion Tempura Soba (winter only) Customers keep coming in even though it’s still early. Kakiage Soba Tightening the cooked soba with cold water. Morisoba topped with each tempura. Squid and green onion tempura soba, please. Soba soup with dried mackerel.
Thank you for the meal! You have to return the dishes when you’re done. Thank you. Thank you. Here’s the curry udon. Curry made with broth. Preparing the green onions during business hours. Here’s the curry set. Morisoba with kakiage and eggs. Extra green onions. Here’s your green onion soba.
Do you want curry and rice too? I’m fine. Customers keep coming in. Freshly fried tempura is always replenished. Kaika Meat Soba (winter only) Sweetly stewed pork belly topped with crown daisy and eggs. Eggplant Tempura Soba Thank you for waiting. Seaweed Tanuki Soba Thank you! 7:07 They also have katsudon.
Here’s your mini katsudon without green onions. Big Size Chicken Tempura Kitsune Soba Counter seats by the window. Eating the soba. Staff: What time did you start working today? Well, I came here at 4am. The two of us usually do the preparations in the morning. Veteran employees who support the restaurant.
The former owner’s son, is keeping the flavor of the restaurant. Kakiage soba with extra green onions. Tempura and fried food sells fast. We need to keep making more tempura to keep up. Even if we’re busy, we carefully make them one by one. Soba with crown daisy. Crown daisy soba? Yes. Kelp Rice Balls
Here’s the kelp rice balls. Raw soba noodles from their own factory. The soba is slightly thick and the noodles are firm. Crown daisy soba? Here you go. Crown daisy and egg soba, please. Can I pay with PayPay? Here’s the squid, green onion and fish stick soba. Here you go.
7:43, customers are in line. Kitsune Udon It’s pretty popular. Our chicken tempura is popular. A lot of customers take it to baseball games. We cut a whole piece of chicken in half. We dip it in ginger soy sauce.
Meat soba/udon has plenty of pork belly and green onions cooked in sweet and spicy sauce. Meat Soba Hot Soba Water Tempura and Egg Soba Japanese pepper, chili. Large Kakiage Soba Large Kakiage Soba With extra green onions, please. Squid and green onion soba. Croquette Soba Kakiage bowl for the tempura bowl set.
Here’s the katsudon. Can you add dried seaweed? Here’s the pork cutlet curry, with soup. Large Kake Soba Thank you for the meal! Thank you. 11:43 Mini curry set, squid and green onion soba. Katsudon Can you add dried seaweed? Here’s the mini katsudon. Tempura Bowl set Morisoba and Inari Sushi Morisoba and Inari Sushi
Large Meat Soba Curry Soba with Croquette and Eggs The pork cutlet lunchbox is popular and filling. Thank you for waiting. Thank you! 12:06 Morisoba with maitake mushroom tempura. Chicken tempura, katsudon. Here’s the large chicken tempura soba with extra green onions. Owner: Salmon rice balls? Salmon and mentai. Here’s the rice ball set.
Trying the morisoba. Trying the rice balls. Hot Soba Water He finished it all. Kakiage soba with blended chili powder. Putting the tempura under the noodles. Taking a bite of the fish stick tempura. He finished it all, including the soup. Preparing the chicken tempura. Squid Tempura Udon Sure. Here’s the squid tempura udon
Here’s the chicken tempura soba. Meat soba, please. Here’s the meat soba. 13:30 The employees change shifts. Zaru soba! Welcome! Here’s the zaru soba. Here’s the mori udon. Fist-sized Chicken Tempura Soba The menu is as of March 24th, 2023. I’m not sure if sweet dashi or something else is my favorite flavor.
The “niku bukkake” is delicious. It’s an exquisite dish. Kobe, Japan Tachigui AsakusaSoba Hon-ten The owner of Asakusa Soba A place where you can enjoy Kanto style dark-colored dashi broth Japanese pork oil cake Preparing rice balls is the owner’s sister Asakusa soba popular item, Abura kasu Soba
Sometimes regular customers arrive before the store opens Today I ordered the Asakusa Gozen. Nikutama Soba Delicious sweet soup stock I come here to eat sometimes. I want to eat very much after work There are not many restaurants where you can enjoy Kanto style seasoned soup stock.
The sweet dashi broth is more to my taste, or so I’m told. I like it that way 290 yen〜 Norigen, a coffee shop a couple of doors down The owner’s routine is to eat an egg sandwich from this store for lunch. Two Zaru Gozen and one colander
The owner’s mother comes to help out at lunchtime. I come here once a week to eat. I like the hardness of the noodles here. I like Zaru related in the summer time. In winter, I like curry udon or niku udon The spices are different. Nikutama soba , please. Zaru soba gozen, please
Nikutama soba Bukkake nikutama kiwamisoba(cold) I come here about once a week. I come here to eat during breaks from work Soba is my favorite I always order a large portion Niku curry soba with egg topping I got the recommended egg sandwich Norigen’s egg sandwiches I come here twice a week
I come here to eat often The “niku bukkake” at this restaurant is delicious! Excellent! Gesoten soba I’ve recently started coming near here for work. I come here almost every day The hot soba or udon soup stock. Firm, rich and tasty. I was originally in Tokyo. This dashi is very best
Soba is good, but the dashi is delicious A little different from soba around here Nishin soba Nishin soba Bukkake nikutama kiwamisoba(cold) Gesoten soba Fist-sized Fried Chicken Shiitake Mushrooms Inari Sushi Rice Balls Fukuoka, Japan. Nagahama Udon Main Store Delicious soup… The special shiitake udon is a huge hit! Maruten Udon Maruten Meat Udon
Meat and Burdock Tempura Udon Fukuoka, Japan Nagahama Udon Main Store The owner (45), comes to work in the middle of the night. I need to take the fried chicken, rice balls and lunch boxes to the market. So I need to come early to fry the fried chicken. Market entry permit
Staff: What time did you wake up today? Oh, I woke up just now. Around 2AM. It’s only a 5-minute walk from home, so… Every morning at 2 AM? Almost every day, yes. We’re already inside the market. Delivering rice balls to the market. Staff: Are you getting maruten from the market? Yes, that’s right.
I use the maruten with burdock and Juda’s ears, from the market. It’s incredibly delicious. The owner’s wife, 32. She washes her hands, and begins preparing the fried chicken. The fried chicken is prepared on the previous day. They use 12kgs of chicken everyday. Setting a timer. I’m 45 years old, and
We have a 13-year age gap. Staff: How did the two of you meet? She’s from Oita, and I’m from Fukuoka. She was in my area for university. We met at a group date. A group date? Yes. How long have you been in Fukuoka? It’s been 7 years in Fukuoka. It’s comfortable here,
Fukuoka City is easy to live in. Even the number of children has increased, there are a lot of gatherings around here now. You don’t hear a lot about children increasing these days. Everywhere else, it’s just decreasing. Real issues like depopulation. But Fukuoka City is the opposite.
It kind of reminds me of the early Showa period, and has that atmosphere like our childhood. There’s a nice atmosphere. It’s busy here. Fist-sized Fried Chicken There’s a fried chicken place I like, and they don’t use garlic. When I asked the chef about it, he said they don’t use garlic.
They were competing with the flavor of the chicken. After trial and error, we came up with garlic-free fried chicken. Even after it cools down over time, it’s still delicious, so there’s a lot put into this fried chicken. Please try it later. In place of garlic, plenty of ginger is used.
You get two pieces of fist-sized fried chicken, on chopsticks, for 200 yen, $1.40 I really want you to try this. Rice in the lunchbox is around 250-300g. Working at the market is pretty hard work, isn’t it? That’s why food from the convenience store isn’t enough.
I always make about 70 to 100 pieces of fried chicken, and keep adding on to that during the day. I add 10 to 20 at a time. That’s how we do it. We can do this because we’re close by. We can provide warm dishes as well. It’s just a 3-minute drive for us,
And warm dishes that can only be prepared here. This is Japanese mustard from the market. These are delicious. It’s from Nagasaki. The ingredients are a little expensive, but we’ve got more regular customers from it. Only those who understand, buy it and eat it. I think the sustainability rate is probably good.
Staff: You provide good food at a reasonable price. I want to keep it going. This is a way of living. I have children, so I want to show an example. You have to carry on with that kind of education. Following what’s right in front of you,
Is different from living life for a long time, isn’t it? 2 pieces of fried chicken is for the lunchboxes with tomato and eggs in it. The larger ones. And here, the ones without tomato, has 3 pieces of fried chicken. This is based on orders from the market. It’s set up like this.
Staff: The 3 pieces of fried chicken is pretty big! It’s quite big, isn’t it? We deliver them to the market for 500 yen, $3.60. At the market, with all this amount, I wanted workers to be happy. It’s hard to close the lid. It opens like this, which prevents steaming. Salt and pepper.
During difficult times, due to COVID-19 and high prices, we started supplying lunches to the market. It led to people coming to our restaurant as well. It was a good offer. I think it was a good thing. Taking fried chicken lunch boxes to the market. I’ve been playing baseball since childhood.
In tough times, you grit your teeth and endure. Growing up in such times, those values are in us, even now. You can’t let things beat you. You can’t let it defeat you. So, that’s still alive within us in society. There’s a few out today. Probably squid fishing. Starting from here, everyone is cooperating.
Complaining about things isn’t a good thing. We teach our children like that. If they say it’s not delicious and they don’t want to eat something, I tell them how it came here. That’s how I teach my kids. I tell them someone, either mom or day, is making this food for you.
I teach them well. I think food education is important. It’s useful at any age. Food is part of our life. Luxury doesn’t have a limit. I want my kids to be able to be happy just by having food, clothing and shelter. We’ll do our best. Serving warm food,
Or choosing ingredients to give workers energy. The owner’s wife is frying chicken while the owner is out for delivery. In order to deliver freshly made meals, he makes many trips to the market. There are many people now. There are many Koreans, and Chinese. Staff: English menu We have it just in case.
It looks like a poster. I just can’t put it in the ticket machine. I have a fixed number of characters. And it’s small. I get them to look at the menu, and our staff buys tickets for foreigners. Korean, Chinese, English We have these 3. Those small things matter. I agree. People appreciate it.
Koshin from Oita, Rausu kelp from Hokkaido Shiitake mushrooms and kelp soaked in water for a whole day. Heating it up. This is for tomorrow. I let it sit overnight. The one I prepared yesterday, is over here. Plenty of shiitake mushrooms is used for the broth.
Originally, this isn’t an common ingredient in udon shops. A bit of a supporting role. But you brought it to the main dish? Yes, but there’s a lot of foam, so I have to remove it well. I was in trouble at first. It’s like cotton candy. It gets a bit messy.
It makes the taste bitter or unpleasant. You can’t drink the soup like that. I had to think of how to solve the problem. We were already open at the time. I tried it with a small amount at first and it was fine. Then this amount, was the first time I realized.
This was bad. I didn’t know what to do. I tried different ways. Just removing the lye, wasn’t enough. I kept trying. I tried changing the taste too. That’s how I came up with what we have now. But I’m still not satisfied with the current taste.
In 5 years, or 10 years, I’ll come up with something even better. I’m always trying to make something better. Shiitake mushrooms are good for your health. You can use it to take off weight. There’s so many good things. The price is a little high. This is the reality.
I hope everyone will be happy with it. I use two kinds of shiitake mushrooms. They’re both Koshin shiitake mushrooms, but they both taste different. Usa has a sweet taste. The one from Oita has a strong flavor. I combined them. These are the shiitake mushrooms that I still use. This is the main ingredient.
This is the shiitake mushroom from Usa. Koshin is open like this shape. It’s easy to get the broth. The soup becomes sweet and salty. I think it will be delicious no matter who makes it. The material is good. Whoever came up with this shiitake mushroom, needs to be praised.
We are just utilizing those good ingredients. I am very grateful to the farmers. Making burdock tempura. Burdock tempura is fried twice before serving. Removing the scum carefully. This spreads in your mouth. There a lot of shiitake mushrooms. Staff: That’s a lot. The more you add, the more delicious it becomes.
The more you increase it, the more lye comes out. It’s difficult to find the balance. There’s so much flavor of shiitake mushroom inside? That’s right. Adding soy sauce, and almost spilling some.. You can show that. Is it ok? Sure, it’s fine. Balance is important. Failure is the source of success.
There’s just a little less soy sauce. It’s not finished yet. You still can’t drink this. This cooling process tightens the flavor. If you do all this, you can serve Nagahama udon too. You should all try. Really? It’s okay. It might not be the same taste though. There are some difficult parts.
Even water can change the taste. I use a water purifier. For example, getting water from Itoshima would be even better. There’s a lot of ways. But I can’t do everything. To make better food, I still have to try more. I hope my customers will be waiting for it.
I’m still not done. I’m going to make better Nagahama udon. I make the soup. After that, the 2 of them take a break from 6 to 9. If we get additional orders from the market, we cut their sleeping time and deliver it. Frying the fried chicken twice. Delivering the freshly fried chicken. 8:56
Weekdays from 10:00 AM. Saturdays, Sundays, and holidays from 6:00 AM. English and Korean menu Introduced on Udon MAP. Japanese Basil Rice Balls Staff: Depending on the day? Yes. Sometimes seaweed or Japanese mustard, or rice balls wrapped in Japanese mustard leaves. Seaweed is popular. Daily Rice Ball, 100 yen, $0.70 Making inari sushi.
Inari Sushi, 3pcs, 190 yen, $1.40 Bringing out the soup from the fridge. Shiitake Mushroom soup for today. Mirin and sake. Getting rid of the alcohol. Brown sugar Soy sauce Preparing shiitake mushrooms for the topping. Preparing the meat for meat udon. Fried Chicken on Skewers, 2pcs, 200 yen, $1.40
Self served. You need a meal ticket. Large fist-sized fried chicken. The flavor of ginger and the juicy taste of chicken is amazing. They open at 10:00. Open Table U-shaped counter seats. 2 standing seats in front. Meat Udon, 700 yen, $5.00. All Topping Udon, 1200 yen, $8.60.
Shiitake Udon, 650 yen, $4.70. Mini Curry, 500 yen, $3.60. Customers are already coming in. Purchasing meal tickets. I was surprised to see shiitake udon. It’s rare. I can’t find this in Hokkaido. Not even in Fukuoka. Which one would you like? Ichiban Shibori (Beer) I’m going home today. I’m flying out from Kyushu.
Hokkaido has more soba culture. The other side from Kanto is like that. Shiitake mushrooms and green onions. Pour the special shiitake mushroom soup. Amazing! Shiitake Udon, 650 yen, $4.70 Thick and juicy shiitake mushrooms simmered in a sweet and salty sauce. A rich soup that is irresistible for shiitake lovers. It’s delicious!
Udon noodles with just the right chewiness and soup. Staff: Where did you come from today? Hokkaido What brings you to Fukuoka? I saw this place in a video. I wanted to try it. So I came all the way. It was very delicious. What did you get? Shiitake Udon
You can’t find anything like this in Hokkaido. I want everyone to try this. It was delicious. Thanks. Orders for shiitake udon keep coming in. Enjoying the rich shiitake broth. After drinking up the soup, he orders fried chicken. Burdock tempura udon, please. 1 burdock tempura. Burdock Tempura Udon, 550 yen, $4.00 Tasting the soup.
Trying the udon. Taking a bite of the burdock tempura. Another customer came in. 1 shiitake mushroom! Preparing fried chicken for the next day. Sauce with plenty of ginger. After thoroughly mixing, he wraps it and puts in the fridge. Sweet and salty beef Dividing it into tupperware and cooling it.
A man came with a suitcase. Handing the Korean menu to a tourist from Korea. Another order for shiitake mushroom udon. Let’s dig in! Enjoying the udon and soup. Taking a bite of the Japanese basil rice balls. The best combination. Another customer came in. Ordering somen noodles. They use Ibono Ito noodles.
I freeze the broth, and put it in. It will taste even better. Broth ice cubes Chilled shiitake mushroom sauce Complete with ginger and green onions! Somen, 2 servings, 500 yen, $3.60. 3 servings, 600 yen, $4.30. Eating somen in the summer is delicious… The cold soup with a great flavor is great.
Two people in work clothes came. An order of burdock tempura udon. Adding freshly fried burdock tempura and green onions! He finished a bowl in no time! After you finish eating, you need to return the bowl to the counter by yourself. You can choose from maruten with burdock, Juda’s ears, or red pickled ginger.
Burdock 1 garlic tempura! Do you want inari sushi or rice balls? Inari Sushi Maruten Udon, 600 yen, $4.30 Another customer ordered meat burdock udon. Meat and Burdock Udon, 800 yen, $5.80 Eating udon. Inari Sushi, 3pcs, 190 yen, $1.40 Taking a bite of the inari sushi. Taking a bite of the big fried chicken!
Burdock Tempura Udon The soup is delicious. 12:03, a lot of customers start coming in. Meat Udon, 700 yen, $5.00. Maruten Topping, 150 yen, $1.10. Large Meat Udon, 850 yen, $6.10 Shiitake Udon, 650 yen, $4.70. Eggs, 100 yen, $0.70. Shiitake Udon, 650 yen, $4.70. Extra Beef, 250 yen, $1.80. Seaweed, 150 yen, $1.10.
Thank you! There’s a return counter, and you have to return your dishes after eating. Staff: Do you come here often? Yes, I do. How often? About once a week. What keeps you coming back? The soup is delicious. Right? Yeah What do you recommend? Meat and Burdock Tempura Udon
I usually get seaweed topping. I only get the meat and burdock udon. Meat and burdock tempura udon topped with seaweed. Inari sushi, and fried chicken too. Sometimes fried chicken. Did you get meat and burdock tempura udon today? Yes. I usually get shiitake udon. How was it? It’s delicious. It’s always good.
It’s good for my stomach. They close at 14:00. We did a close-up on Nagahama udon and their authentic shiitake udon. Sanyo Akashi station, Akashi-shi, Hyogo 5:45 am Sanyo Soba Akashi branch Black sesame Red pickled ginger Making Inari Sushi ‘Sanyo Yoba’ Onigiri Salt Black Sesame Seeds soup stock pack Soy Sauce “Welcome”
” Your soba is ready, thank you ” Welcome! Good morning. ” Set A soba ” ” Yes, thank you ” Welcome! Welcome! We got orders of a bowl of tempura udon and 2 servings of rice balls. ” Thank you~ ” Be careful. ‘Sanyo Yoba’ Menu Morning teishoku A and B / 390yen
‘Add 100 yen for udon and soba noodles’ Welcome! Thank you. Here’s the tempura udon. raw egg Broth green onion tenkasu Here you go. Morning teishoku A (Soba) Onigiri Tenkasu, Scallions Broth Wasabi Katsuobushi Onsentamago The morning teishoku B (Udon) is ready. Morning teishoku B (Udon) Grated wasabi Thank you Bokkake udon 590yen
‘gyusukiharihari udon 540yen’ ‘bokke udon, gyusuki hari hari udon’ Bokkake(braised beetroot) Tenkasu green onion Broth Bokkake udon Bokkake Udon Mizuna (Light Watercraft) Broth ” Gyusuki Udon ” Gyusuki Hari Hari Udon Braised Beef It’s been about 50 years since Sanyo Soba opened. Welcome Teishoku are available from 11 am. Welcome!
” Yes, it’s Shirasu-don udon ” Shirasu-don : Anchovy Rice Bowl Be careful. Here’s the bokkake udon. Thank you. Crab tempura, croquettes bokkake green onion Broth Tenkasu fried tofu green onion Braised Beef Broth green onion Welcome! Here’s the bokkake udon. Welcome! Which would you like, deep fried tofu or tempura? Here’s the bokkake udon.
Thank you. Here’s 2 servings of udon. Thank you. fried tofu Broth green onion Here’s the kitsune udon. raw egg Broth Braised Beef green onion Fry ” Soba! Thank you ” raw egg Broth green onion Tenkasu Thank you. Broth, Scallions ” Thank you ” Thank you. fried tofu Broth green onion Welcome! Braised Beef
Broth green onion Broth green onion Green onions, Tenkasu, and broths “Thank you for your long waiting time ” ” I’m sorry, we’re full, could you please wait? ” Sanyo Taiyaki Akashi branch Sweet red bean paste Taiyaki The soup stock is delicious. I drink it all every time I’m curious came
3 days in a row specialty Japanese beef soba (hot) delicious Osaka, Japan 1 minute walk from Temmabashi Station Opened in January this year Japanese-style dashi soba stand Abosu -ABOS- 9:45 Adhering to stand-up soba restaurants in Osaka store manager kelp onion Taka) What do you put in this?
Mejika, urume, etc. Dashi with multiple blends Contains 4 or 5 types of katsuobushi take the lye Kezuribushi New) Why is the store name ABOS? owner Please write “SOBA” in Roman letters. owner read backwards owner “ABOS” If you could react like you do now The happiest for us New) Ah, it became isn’t it
Easy to remember and sounds good Shin) Why a soba restaurant? The founding members love soba. A gathering of soba-loving members Where we can open our own shop started develop your own products I’m making a prototype what I agree with I feel like I’m making a menu
At a soba restaurant where you can sit and eat We provide the level of soba that can be served employee goes to work rice ball kelp Mentaiko Japanese beef Q) What kind of meat is this from? Wagyu Tsukimi chilled meat Taka) Is it different from warm? It’s warm and I’m changing the mechanism
For the cold version, cook it sweet and salty made If it is warm, heat it together with the soup stock. We offer to our customers I change the soup stock because it’s hot and cold. Seasoned to match oak heaven Isobe deep-fried kashiwa tempura
Nakanoshima Center Building Noodle making work is done in another place Do press work many times Uses stone-ground buckwheat flour from Hokkaido Characterized by its rich aroma and refined sweetness carry to store Standing Eating Soba with Homemade Noodles Open at 11:30 *Currently 8:00-15:00 on weekdays Saturday 11:00-15:00
Specialty Wagyu beef soba (hot/cold) 950 yen Kake soba (hot/cold) 700 yen topping Kashiwa tempura 200 yen Chikuwa tempura with sea bream 150 yen Rice ball 200 yen each Salmon, kelp, tuna mayonnaise, beef shigure, mentaiko lunchtime service Kake soba (hot/cold) + rice ball 800 yen
Stand-up style One person came to the store immediately after opening When it’s done, top it with green onions and it’s done. Kake soba (warm) a sip of dashi Bite into a rice ball… sip kake soba Taka) Do you often come? first time High) How do you like the taste?
Taka) What did you order? Kake soba I wanted to see the taste of the soup once I wonder if the next meat will be different Topped with spring onions Wagyu beef soba (warm) 950 yen Raw egg topping 100 yen Light beef simmered in dashi
Thin noodle soba that you won’t believe you’re eating while standing Break the thick egg… Appearance that does not look like a stand-up soba restaurant Two lost women Enter the store out of curiosity order at the entrance Kakesoba (warm) chikuwa tempura topping without breaking the egg first Please enjoy as is
Large shrimp tempura soba (garland chrysanthemum topping) 11:57 The number of customers has increased man coming by bicycle Japanese beef soba (cold) raw egg topping sip cold soba Kake soba (cold) Kashiwa tempura topping 12:13 Drink up the dashi to the end The soup stock is delicious. about five times
I feel like I can’t help but come Taka) Did you drink all the dashi soup? I drink it all every time I don’t usually drink at other restaurants. not so dark Just the right amount of dashi stock Two women in suits came This is my first visit High) Found in something?
My colleague went there and it was delicious Sip soba with kombu rice balls Complete meal in 6 minutes I drank up the soup stock Taka) Do you often come? today is the third day High) How was the taste? in a classy way After doing our field work I think it’s not enough
It’s good if you add a rice ball (Dashi) I’ll drink it up I just happened to pass by I’m curious came 3 days in a row Kakiage of sakura shrimp and spring vegetables Thank you for the meal! thank you! It was delicious with light soup stock Shin) Do you come often?
About every week Famous Niku soba that is the most delicious The elasticity of the noodles is great filling Also, you can put tenkasu as much as you want. I’m happy All-you-can-eat tenkasu A customer vigorously sipping soba I come here often I’m a regular high) something you like Do you have a point?
Soba is delicious soup stock and I simply drink all the dashi soup Japanese beef prawn curry 1200 yen Large shrimp protruding from the bowl The slightly spicy curry is delicious with the thin noodles. Hello welcome~ With kakiage soba Kake soba and chikuwa tempura Top with mentaiko, green onions, and seaweed, and you’re done!
Yamaya mentaiko with bean paste and eggs 900 yen Mentaiko, green onion, seaweed Ankake egg binding is the most delicious… ABOS-san thank you very much!
0:00 相州そば 関内本店
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住所 神奈川県横浜市中区住吉町１丁目８
28:33 立ち喰い 浅草そば 本店
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住所 兵庫県神戸市中央区楠町3-3-7
1:15:39 長浜うどん本店
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住所 福岡県福岡市中央区長浜2-5港ビル 102号
1:43:39 山陽そば 明石店
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住所 兵庫県明石市大明石町１丁目４−１
2:01:51 和風出汁そばスタンド あぼす -ABOS-
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住所 大阪府大阪市中央区大手前１丁目６−４
うどんそば 日本 Udonsoba
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