１日で１０００人来店。行列のできる岡山最強の怪物うどん店がスゴい。

１日で１０００人来店。行列のできる岡山最強の怪物うどん店がスゴい。

1,000 customers a day! The story of a monster udon shop in Okayama that serves 1,000 customers a day! If you boil your own udon for 10 seconds Topping with side dishes such as tempura and other condiments Two kinds of soup stock, sweet and dry Okayama, Okayama Handmade Udon Noodle Meigen established in 1976

The birthplace of self-serve udon Homemade Udon noodles made from 100% domestic wheat are soft and firm texture. Soba Pesticide-free, fertilizer-free Okayama rice Inari Geso lotus root Pumpkin Udama Chinese fried chicken Eggplant quail Shrimp tempura Vegetable Kakiage Chikuwa (chikuwa) Shaved onion Shrimp Kakiage Eggs Squid fried burdock root

Dashi soup stock made from kombu and bonito Sweet” is a blend of three kinds of soy sauce. Dry” is a blend of two kinds of soy sauce Dashi is a blend of two types of soup stock: sweet and dry 10:00 opening 70 large parking spaces

Spacious eating and drinking area with 100 seats on the right as you enter　 First, choose Udon or Soba Hot water is self-serve. Tempura, rice balls, fried chicken, etc. Choose your favorite side menu After paying the bill Toppings such as green onions, tenkasu, kelp, etc.

Two kinds of dashi broth: “sweet dashi” and “dry dashi (Staff) Is there any reason why you come here often? Taste, I guess. I’m a Sanuki person. Even though we are from the same Kagawa Prefecture People who say, “This place is good. There’s quite a lot of people

Maybe people like the dashi (I think they’re coming) This is delicious, bara-zushi here I used to come here often. I’m new here. I said I don’t know where Self originated (I’m here with you). I like fried oysters. Blend of sweet and dry dashi （I come here often I like the strong taste.

I like dry soup stock better. It’s delicious as usual! Topping Egg Yum! I’ve been going there for about 20 years My personal recommendation is ama-dashi soup stock (Staff) This is ama-dashi soup stock? This yes! Dry soup stock It is so delicious! (Staff) Do you come to the restaurant often?

You’ve started coming back recently. （I eat sweet potatoes, but today I chose quail. (Staff) “Sweet potatoes” are delicious? Sweet potatoes are delicious! I heard it tastes good with dried bonito flakes and kelp Noodles are also very firm. 12:00 Delicious! It’s interesting that you can boil noodles (This restaurant) has everything delicious!

I recommend this Chinese fried chicken! (Staff) Do you come here often? This is only my second time. (Staff) Why did you decide to come back? Because it’s good, and it’s cheap. Large amount of dried bonito flakes and onsen tamago (egg) （I come here often

I came here last time for three days in a row. Soba is recommended! Kakesoba is the best! (Staff) Do you prefer sweet or dry? sweet or dry (Staff) How do you like the taste? Delicious! Sometimes this is good. (Staff) How long have you been going there? That’s a long time.

That’s not 20 years. Don’t come back two or three times a month. I come here often now. This is what makes me want to eat. I don’t know why. Something about the taste fits. The soup stock is delicious! Taste of Okayama Zaru Udon Noodle Large Zaru is udon, is that correct? Yes.

It’s a big bowl of zaru udon Curry udon Soba kake Large Vegetable kakiage Geso Wasabi Inari Tendon (tempura bowl) large (Staff) Curry udon, please Curry, please Curry udon noodles with shrimps and tempura Chikuwa, choriten, raw egg Kake Hot Udon Mentaiko (cod roe) Double beef

I’m 88 years old! It was my US-jyu the other day. I was on from 7:00 in the morning until 11:00 in the evening. Open all year round for 2 years Hands also do this due to occupational disease His hands are bent like this. Roadside castle restaurant cafe in Okayama

An old lady standing in the kitchen in active service Putting beaten egg in miso soup Morning starting at 8:00 a.m. Morning A set (toast, fruit, miso soup, eggs) sells well at 480 yen A sip of miso soup with broth, Morning breakfast with a sense of Showa era Miso soup is so delicious.

This miso soup is delicious There’s nothing in it. I eat a lot of things, and everything is delicious! This is an Italian preparation. Lunch business starts at 11:00, Peak time is also a good time to take orders. Free large serving! Most Popular Special Spa Grandma wielding a heavy wok is amazing…

The destructive power of the special omelette curry with hamburger steak… (Waiter) It will be omelet curry (Shop assistant) Miso soup is hot. Wow, looks delicious! Looks so delicious! Curry with a lot of roux and pork cutlet Curry with a lot of roux, very tasty and hearty!

Hiroe, Kurashiki-shi, Okayama Founded in 1969, New Linden 5:30 a.m. Master Takahashi-san begins to prepare for the opening of the restaurant. A day in the life of a long-established restaurant and coffee shop Preparing pudding Add vanilla essence and brandy Wife cleaning Making demi-glace sauce Chizuko Takahashi Master’s mother Cake preparation Making tartar sauce

(Staff) How old are you? I’m 88 years old. I had my US birthday the other day. Congratulations! It’s been 53 years and 6 months already! I built this house with my husband. Master was still in elementary school. Thanks to you, I’m still doing it, My husband has passed away. Three years ago. Tabasco

Buying My father’s father before him was an amusement park enthusiast, It was reconstructed to look like a castle. Cake batter is baked Coffee is served. Fruit cut I used to do it from 7:00 in the morning until 11:00 in the evening. Open all year round for 2 years

So I work from morning till night, from 2:00 I work until 11:00, and then I clean up, and then it’s 12:00. After taking a bath, I came here after only about 2 hours of sleep So I built this big house!

I’m trying to do my best with my husband, but he’s the one who does it for me. If I didn’t, I’d quit. We call it special spa, Neapolitan with eggs on a griddle. Spaghetti is our most popular dish Spaghetti has been on the menu since the establishment Spaghetti is almost exclusively my specialty.

Pilaf, that kind of thing, I do all of that. So you’re 88 years old and you’re still working? Everyone tells me I’m doing well. And some of them are in nursing homes. Some people walk with a cane. They say I have good posture I don’t even wash the dishes like this.

Because I stretch my posture to wash Hands also get this way because of occupational disease (Staff) How does that happen? occupational disease Occupational disease His hands are bent like this That’s a medal. Huh? Medal of Honor. No, no, well, but still. Just for the evening Do you only eat dinner?

I don’t eat. I don’t have time to eat. I don’t eat because I don’t want it in the morning Then I eat vegetables The secret to a long life is, is to eat a lot of vegetables? Yes, and healthy foods. green juice or something like that.

I heard that you are 88 years old now. What are your goals for the rest of your life? No, it’s just that I’m going to the other side. But I’m going to do as much as I can do. 8:00 opening

A variety of antiques collected since the establishment Inside of the store with classic atmosphere 72 spacious and comfortable sofas You can spend the best and comfortable morning time. Morning A set (toast, fruit, miso soup, eggs) 480yen Preparation also done while open for business This one’s been here ever since we opened.

(Staff) How many years has it been? It’s been about 53 years now. That’s since the store opened. Coffee with milk A sip of miso soup with broth, Morning with a touch of Showa era On weekdays, there are many regular customers. (Staff) They all drink from miso soup. Oh, I see.

That’s a new discovery. That’s undiluted, so you have to dilute it. I’m thinking I can get about 50. I cook 3 times at the most Morning A set is selling very well Morning C set is ordered Morning C set 680yen (pancake, pudding and orange juice)

Making miso soup When it boils, take out dried sardines miso Add beaten egg Making hamburger steak It will be Japanese style morning Miso soup is soooo good! This miso soup is delicious There’s nothing in it. There’s not a lot of curry mornings, anywhere. Curry morning (Staff) Do you always ask for pudding?

I didn’t ask for it, it’s my first time. I just saw it in the showcase. I have it in the case. There are many kinds of cakes Mango bavarois Dessert showcase (Staff) Do you have any cake recommendations? This one Blueberry Rare Cheese I use the hard, properly done ones for boiled eggs.

This is the thin-skinned part, and it’s called broken egg.　 Open for lunch at 11:00 About 250 kinds of food menu and 210 kinds of coffee menu Curry, Hayashi, Acorn Spaghetti, pilaf, gratin, doria (Staff) What is this preparation? This is an Italian preparation. Spaghetti is prepared Special spaghetti Tuna Cream Pilaf Special Spa

Neapolitan is placed on a hot griddle, Neapolitan is placed on a hot griddle and poured beaten egg and dropped raw egg. Grandma is the main person in charge of taking orders Vegetable stir-fry set meal I eat a lot of food, but everything is delicious. What did you order today? Beef bowl today

How was it? Delicious, I’d like to be souped up. They do what they say they’re going to do. That’s the good part! I also do the dishes in my spare time. This is for Spespa. Spespa’s. Nimble-handed grandmother Fried scallops set meal Make special spa Italian spaghetti to the griddle Pour beaten egg

Finish with a raw egg on top! Free large serving! Most popular Special Spa 700yen Two persons, right? Would you like to have a meal? Or coffee shop? Dining, please. Yes, please go to your seat! One ladies lunch (Customer) One Italian with spaghetti Excuse me. Sorry to keep you waiting! Italian spaghetti.

Ladies Lunch Mini hamburger steak + fried chicken + mini gratin 25 private parking spaces Castle restaurant cafe loved by locals Dandy Lunch Yakiniku + Fried Fish + Mini Gratin Salmon oyster mushroom pilaf set 1. Grandma maneuvering a heavy wok at will Fried Oysters, Fried Salmon, and Mushroom Pilaf

Lunch menu includes rice, salad and miso soup Homemade tartar sauce and fried oysters Two people? Would you like to dine? Or coffee shop? Meal Have a seat Beef Curry Curry is a little spicy. Beef curry! Here you go. 12:00 Italian, spa In between sales, I clean the stove.

Homemade demi-glace sauce on hand-kneaded hamburger steak Hamburger steak and fried shrimp It’s too small, are you okay? I’ll put the stir-fried vegetable set meal first. New Linden A Lunch Beef Steak + Fried Shrimp + Fried Scallop + Mini Gratin Hamburger steak curry with miso soup and salad

Dandy Lunch Yakiniku + Fried fish + Mini gratin Ladies Lunch Mini hamburger steak + fried fish + mini gratin Codfish spa New Linden C Lunch Hamburger steak + fried shrimp + fried scallop + mini gratin Just happened to be passing by, so that’s a first for me. I knew your store.

(Staff) What did you ask for today? I guess this is C lunch. I was embarrassed to ask, but it’s a dandy lunch! It looks like a lot of volume to me. It’s amazing. Can we eat it? I will do my best! A lot of Showa feast!

I’ve been looking for a place like this for a while now. Vegetables that are easily damaged are cut to order. Cream stew Hamburger steak set meal One C lunch Hamburger steak and fried oysters set 1. Sea food spa Pork cutlet and fried shrimp Curry with pork cutlet

This is a very tasty curry with a lot of roux… Making new miso soup many times during business hours Homemade tartar sauce is generously added to fried oysters Hamburger steak and fried oysters Pork cutlet and fried shrimp (Staff) Do you come here often, Mr. Linden? This is my first time here!

It’s very hearty and tasty! Lunch time, large parking lot is full (Clerk) Omelette curry will be served (Shop assistant) Miso soup is hot. Wow, looks delicious! Looks so delicious! Yakisoba style spa Siphon coffee Relaxing coffee time after meal Special omelet curry What a hamburger steak inside! Special Spa Shrimps for shrimp fry

Stocking up continues after peak lunch time Making white sauce Recipe from 40 years ago, sauce is homemade (red wine, onion, soy sauce base) Tenderloin steak Thick and satisfying lean beef Order New Linden’s famous pudding a la mode Pudding is served with fruits around it! Vanilla ice cream Pudding a la mode

Pudding and ice cream, unchanged since the establishment, ice cream, whipped topping, and about 13 kinds of fruits. Twin cream soda Peach/Strawberry/Melon/Blue Hawaii Located in the office district of Naka-ku, Hiroshima City Menudo Sakaeya Over 35 years old in Hiroshima. famous for “Katsu-don” (pork cutlet served on top of a bowl of rice).

7:47 Preparation begins Making soup stock with Rishiri kelp This is called “Zoubushi”. It has many things in it. It’s a little sweet, Kansai style, I think. Flavored with shrimp Kaeshi. We’re just splicing and splicing and splicing. Sugar, salt Udon noodles I have an image that it’s cheap.

But the price of bonito has gone up so much that it’s not even worth it. It’s more expensive than ramen soup stock. unit price may be higher than the soup stock of ramen 9:00 I put a little udon on my bowl of rice.

Many people say they don’t get tired of eating udon every day. that they don’t get bored even if they eat it everyday. I have regulars who come here every day. I think we can get 300 cups today. Dashi completed President Yamamoto’s Father Eiji Yamamoto, 66 years old

Combining bonito, kelp, and soy sauce in this image. By using dried shrimp a little bit of sweetness. It’s a good soup stock. Preparing onions If you make it messy and so on, it’s not so good. Not so good

If we put love and care into each item if you serve them to your customers with love. the customers will know who has eaten it. We’ve been in business for 37 years. That’s why we have such a good reputation among our customers. that’s why we’ve been doing this for 37 years.

40 people. You’re eating, right? And about 35 of them are eating katsudon. 387 Cabbage preparation Preparation of kakiage Shrimp onion Mixed Vegetable (Staff) How did you get into food and beverage? I liked customer service. my parents had a haircut shop. I’ve watched them since I was a little girl.

I wanted to do business, and that’s how I started. that’s how I got started. You graduated from college, you did businessmen. So you’re a quitting businessman. 25 years old. I had a relative who happened to run this kind of restaurant in Kokura. This kind of restaurant.

I had a chance to ask him if he’d like to come. I was asked if I’d like to come. (Staff) How long have you been in training? 5 years So, at the age of 30, they put this place out. (Staff) What did you have in mind when you named the restaurant?

Eike, because my name is Eiji. It’s a good combination of words, isn’t it? It means “prosper” in Japanese. Make today’s daily macaroni salad Cucumber, ham Egg, macaroni Boiled egg macaroni mayonnaise Mix well Macaroni salad is done Today’s side dish Menchikatsu (fried pork cutlet) and macaroni salad Yamamoto’s sister Ayaka Kuwabara

300 eggs in a day Rice preparation Master’s daily routine Making daily offerings to the altar Cut green onion and fish paste Prepare ingredients for chanpon Onions, kikurage mushrooms Carrots Cabbage, pepper Beef preparation Soy sauce, mirin Prepare 100 pork cutlets Acclimating pepper one piece at a time

(Staff) How many people can come for lunch? By about 1:30 or 2:00 p.m. I’d say about 150-160 people. (Staff) How many people in the audience? Less than 40 seats Will have four turns. Tonkatsu preparation complete Noodle making is done buckwheat Noodle stretching machine Beating powder Soba preparation complete

Big fried bean curd is attractive Kitsune Soba 700yen The aroma of handmade buckwheat noodle You can feel the aroma of handmade buckwheat noodle with each bite. Udon noodle preparation This is udon. I’m going to cut it like this. Stretch it like this. Drop directly into cauldron Cutting and dropping

The point is, I’m going to boil it in the most delicious state. This is not the way they do it in most places. About 40 years ago in Kokura. Trained in a restaurant similar to this one. I did it there. Making tenkasu Making demi-sauce I was a cook.

I didn’t have this menu at first. I wanted to bring out the flavor that my grandfather used to make. (Staff) Demi katsudon? Yes. Or people coming from Okayama. They say, “Demi pork cutlet is better. They say “demi katsu is better”. Demi sauce is ready Tororo Kelp” in Udon Noodle and Soba Noodle

11:00 opening Total 36 seats Table and counter seats available Famous restaurant visited by mass media and celebrities Katsu-don (bowl of rice topped with pork cutlet and udon noodles) 950 yen Tendon (tempura bowl with mini udon) 1000 yen Kakiage tempura udon 850 yen Champon 1100yen Tempura assorted 950 yen Dinner set 1200yen

Katsu-don rush begins… Customers arrive as soon as the restaurant opens Customer orders katsudon (pork cutlet served on top of rice) Add beaten egg Put fried pork cutlet on top Fried pork cutlet served on top of a bowl of rice is completed Yes, sir. Thank you for your patience. Mother Tamae Yamamoto serving

Gutsy set meal makes me hungry Bowl of rice topped with mini udon It’s nice to have freshly cut noodles… Udon noodle soup stock is heated Udon noodle soup is boiled Pork cutlet fried Katsu-don set. Excuse me. Here you go, sir. Mini katsudon.

A bowl of Katsu-don at Sakae’s for lunch it’s a great motivator for work… Delicious Welcome 1 person Katsu-don arrives in 3 minutes The sweet soup stock is too good… I love this katsudon so much… The egg has a thickened consistency. It’s more like a batter around the cutlet.

It’s more like a sense of balance It’s the most delicious. Finished eating crisp and clean. The woman sitting next to me also finished her meal! Father heaping up rice Son, the president, finishes katsudon Mother and sister turn the hall

Only a family business can do that. The family business is a great example of how well they work together… Ordering a bowl of katsudon Katsu-don: 950 yen Eike’s signature menu is over 100 bowls a day. Dashi broth soaked pork cutlet with egg Chopsticks don’t stop… Mini udon noodles play a supporting role

Thin Udon Freshly cut and smooth! Sprinkle shichimi Table-top seasonings Sauce, Kawanaka soy sauce, pepper, shichimi Sent off with mother and sister Welcome home! Order mini katsudon Order Kacchan set meal and Champon Two bowls of kacchan, two bowls of chanpon Order katsudon Negi, egg simmering in a stew

Katsu-don (pork cutlet served on top of a bowl of rice) I’ve eaten at every restaurant, but this one is the best. So this is a restaurant that serves udon and soba. 80% of the orders are for katsudon. Counter #6, I’m going to bring you up to the front. Sorry about that.

Yes. Excuse me. Have a good day. I can’t get enough of this half-cooked egg… President Yamamoto recommends Champon noodles Pork, shrimp, squid, cabbage onion, carrot, kikurage mushroom fish paste, egg, green onion, etc. Too many ingredients… Kacchan set meal is mini chanpon udon with with bowl of rice.

Sorry to keep you waiting Kacchan’s customer Please note that the vessel is very hot. Please be careful. When I put the yuzu kosho in the bowl, it changes the taste. I put it in when I had the yuzu kosho transferred. I see. Okay. Here you go.

Champon udon and katsudon and katsudon at once. Tenkasu Thank you Thank you very much. I’ll stop by again. Yes, please. Thank you! Customers arrive one after another Three katsudon sets Oyakodon with egg Delivery order comes in Regular customers Definitely better than eating elsewhere

Here, you don’t cook the pork cutlets, you just put them on the table. Pour egg and soup stock over the top The katsu is not shabi-shabi-shabi-shabi-shabi, right? That’s probably what makes it different from other katsudon. Oyako-don Here you go. First, bowl 2 To delivery Bicycle to delivery Get carried away and eat up

I’m sorry. Here you go. This “katsudon”… I had to wait in line to get it. Kakiage-tendon, katsudon… Kakiage-tendon set. Yes, thank you for your patience. So this is the kakiage. Enjoy your meal. That’s a big serving. Lunch break at work Came to the restaurant on the recommendation of my boss

Udon set meal completed Passing orders before entering the restaurant Making tendon Yes, tendon Tendon, from large bowl Tendon, large portion. Tendon, yes. Getting into the swing of things by rolling up your arms Freshly fried tendon soaked in broth… Bon appétit! Udon and katsudon set. I like both. It’s delicious. 12:13 White-suited businessmen abound…

Sakae family’s cuisine is give energy to the working men in the business district. Foreign customers come to the restaurant Proudly serving cutlets to foreign customers Breaded pork cutlet Yes, this Cutlet and Bamboo Cutlet 02:06:05,899 –> 02:06:07,899 Hot hot! Hot hot! Tempura platter. OK? Tenzuyu In! Udon noodles with grated radish Arigato

It’s got wasabi on it. Wasabi. Be careful. Carefully tell them how to eat it Customer from Australia （I like the flavor (of the soup stock) Curry bowl completed Number 3, put forward Demi katsudon completed Sorry for the delay. Thank you very much for your patience. Rare order. Indeed. Order Champon Udon

As the clock strikes 12 It’s like it gets busier. Today was a little bit I was a little slow today. The point is that it’s a lot of stuff! Finished with egg and green onion Champon 1100yen President Yamamoto’s favorite menu Full of ingredients and very satisfying!

The taste of each ingredient is blended into the soup stock! Udon noodles dipped in yolk the taste is exquisitely mellowed. Yuzu pepper from Oita is used as an accent. I can’t stop chopsticks… make a bribe I wonder if I can make it! Isei no de! Yoo-hoo…! SENKYU 200 for raising

Sansai Okowa (wild vegetables) Good! Kayaku-don6 Delicious! Not even close anymore. Udon, tsuyu, tempura… All delicious. I’ve been coming here ever since it was built a long time ago. Sugi Chaya’s specialty Nabeyaki Udon feast Eat up and go home, it’s delicious. Along Route 53 between Okayama City and Tsuyama City

Established in 1973 Sugi Chaya Udon Sugi Chaya group has Udon noodle, buns, coffee shop all operated by Sugi Chaya group Clean and tidy kitchen Preparation for opening begins at 6:00 am Manager Shiro Mori Preparation of soup stock Children and grandchildren for generations They come because it’s delicious. Zashiki or even grandfather and grandchildren

That’s a lot. (Dashi is) kelp and bonito About 3 kinds of bonito Many of our customers are Many of our customers are old. If you change the old taste It’s not good. This December 15th is the 50th anniversary of the 50th anniversary of Sugi Cha-ya Udon. That’s how long it’s been going on.

I think it’s because of all the customers I think it’s because of the customers that keep coming back. I have to respond to the taste that I have to create. take out the scum Aroma of broth is so strong that it even smells outside I don’t do anything special.

Some have three kinds of bonito. Dashi is completed Rice preparation Rice is domestic Koshihikari Egg preparation Hot-spring eggs Boiled egg Onsen egg is done Boiled egg shells are peeled （Okayama Udon noodles are soft but firm. soft but firm. Preparation of boiled eggs completed (Recommended menu is) Zaru Udon

And Mini-Don Udon Set Mini rice bowl and udon noodle set Cabbage preparation Beef brisket Marbling to remove odor ginger Good morning It’s the coffee shop. Ice and sugar Pressure cook until tender Prepare kinpira gobo (burdock root) Meat Stir-fry burdock and carrot Kinpira is done Preparation of Aged bean curd

Preparing fry in two pots Seasoning for Age soup stock Water Sugar Salt Sake Mirin This is for inari 200 for a plate of fried rice Take care. please Raise completed Inari made White sesame Add vinegar Good morning Inari completed Veteran staff with over 40 years of experience Mr. Uemura

Thank you for your hard work Blending three types of flour Making udon noodles Adjustment of salt water concentration Spread evenly to mix well Because the amount of water can totally change it. I’ll make it just right. (S) If it’s raining, would you reduce it?

I would reduce it. The amount depends on the temperature. I used to knead it six times when I was busy. Now we step on it. Weight of fabric 35kg Would I be 40 years I’m retired from active duty Only when there’s no one around.

So long ago that the Seto Ohashi Bridge came through It was full from morning till night. We had to close the restaurant in the middle of the day. We’ve got to get back on track. And they opened the store. And then they’re like, “Wow! Wow! It’s the first time I’ve ever seen it.

Now measuring 2kg Fabric to be sent to Kurashiki store. I have to finish it first. I’ll let it mature a bit before rounding it off. If you do it too rapidly it doesn’t make good udon Dough shape rounded and ripened Stepping on this again If you make it this big

Take it to the front and stretch it with a rolling pin Finished making dough for Kurashiki store In charge of delivery I’m retired and back in the country. I’m here to take care of you. Go to Kurashiki Finishing fabrics to be used at the main store So that’s the final product here.

Now we’re going to stretch it out on the front Preparation of rice cooked with wild vegetables Preparing ingredients for Sansai Okowa Fry chicken Carrots, shiitake mushrooms and other ingredients seasoned with combined seasonings Rice for rice with wild vegetables Add ingredients and let it acclimate one more time Wild vegetables, green peas

Some supermarkets in the city Mini packs of Sansai Okowa (rice with wild vegetables) 50 or so grated That’s pretty good. Thanks to you. We’re going to sell a lot. I have them delivered to me every day. Sansai Okowa is ready Dividing into small portions Dried plums chased green peas All right!

Carrots for salad Cucumber sliced Preparing bell peppers Green onions soaked in water Tempura sweet potato Sweet potato is hard to be cooked, so it is deep-fried first Burdock root tempura Okowa is very popular. We don’t have it until the evening. I have to say, “No, I’m done. I have to say I’m done.

That’s very popular. It’s glutinous rice, so it’s moist. Lots of wild vegetables in it. Lots of ingredients. Making packets to take home. Sansai Okowa (small pack) 320 yen Inarizushi (small pack) 300yen Homemade pudding is also popular Handmade udon noodles made by artisans When it goes up, serve it to customers

Don’t let the udon build up That’s one trick to get it in there. It tastes best when it’s freshly risen It takes a lot of time and effort. I’ve been doing it this way for a long time. Is that one of the reasons I think that’s one of the reasons

Udon in time difference Maybe another minute or so. Judging by the look and feel of the boil It’s a gut feeling I don’t look at the time or anything. I don’t use a timer. I don’t use a timer because the udon comes up at different times each time. I drop the slip

Tighten udon with more cold water The “Okayama Udon” is a type of udon noodle have elasticity that pushes back a little when chewed. The texture is slightly different from Sanuki Udon, “Tanwari Mellow” and “chunky” in Okayama dialect Ordering take-out udon before opening Udon noodles to go Udon noodles to go Packed tempura

Soup stock Udon noodles for take-out are ready Chairman of Sugi Chaya 50th anniversary this December Thanks to your support Thank you very much Sugi Chaya Manju Made with blackstrap molasses from “Wasanbon”, a specialty of Awa-no-kuni, Tokushima made from blackstrap molasses Sugi Chaya Manju 8 pieces 490yen （Manjuu (63yen/piece)

Also available at udon noodle stores Coffee shop Ribatei (open only in the morning) Dusty Zenzai 430yen Sandwich mix 590yen Nature seen through large windows Spacious and open feeling inside the store Comfortable space where you want to rest your body during your trip Parking space for 50 cars

Total 102 seats Seating available for leisurely meals Specialty: Naboyaki udon noodle 1390yen Meat udon 820yen Okowa set meal 690yen (udon noodles, special rice topped with wild vegetables, pickles) 798 yen 02:37:48,450 –> 02:37:51,450 Mini tuna bowl udon set 1,390 yen (with udon noodles, small bowl of cooked food, mini salad, pickles)

Customers waiting before opening 11:00 opening This is 3 people Kayaku-don6 Kayaku-don 770 Yummy. Lots of stuff in it. Yummy, yummy. Sometimes from Okayama Really delicious here Tasty and firm Delicious. It’s totally different now. I sip the soup until I leave Tempura udon 890yen Regular customers 30km to come to the store

Brought to me on Mother’s Day I’ve been coming here since it was built a long time ago I only eat certain things, though. I’m all about tempura now. What is your mother? I love wakame seaweed I am tempura When it gets hot, I’ll have tenzaru. You’re addicted to it. It’s delicious here.

Zaru-setto (cold) 990 yen Top – tenzaru udon noodles 1350yen One okowa set meal and Kayaku udon (large bowl) with okowa Kayaku-don (large bowl) Okowa set meal, sir Bon appétit! Take a bite and the aroma of dashi broth spreads in your mouth. It is light and delicious! Making nabeyaki udon noodles Drop an egg

Remove scum put ingredients on top Shrimp, shiitake mushroom, green onion, beef, chicken, squid, conger eel, kamaboko, yuzu Specialty nabeyaki udon noodles, 1,390 yen Here you go! Nabeyaki udon noodles. The flavor from the ingredients is concentrated in the soup. from the ingredients is concentrated in the soup.

Four people came to the store on Mother’s Day They come here often because it’s delicious Noodles are chewy The soup stock is also very effective. It is delicious! Mother’s Day is the best! Thanks for the food Eat up and go home, it’s delicious.

Zaru udon noodles 650yen Special Sugiuchaya tuna bowl 1000yen On-tama bukkake and gyakomeshi setto: 1040 yen Excuse me, please excuse me. Zaru udon, please. Tuna bowl, please. From Tsuyama ummm ♪ It’s very tasty pickled. It’s got soy sauce in it. Delicious! Eating delicious udon slowly in tatami room

Order as soon as you sit down There are many regular customers. Tenzaru udon Thank you for waiting Tenzaru udon From Tsuyama city 30-40 minutes away I decided to come here for lunch I come here often and buy things to take home. I always buy something to take home. I eat there quite often.

Udon, tsuyu, and tempura It’s all delicious The tuna bowl udon 11:30 Large bowl of kayaku Tempura Udon Tempura udon order Meat tempura udon with kimuchi 1150yen Jako meshi 300yen Kimchi and jako gohan I’ll come one more time with the same thing Thank you for your patience Bon appétit!

Shrimp tempura, meat, kimchi Volume is full! Customers waiting in the restaurant Chairman also helps in the store Customers come in incessantly Tendon sauce Shiso Ajiwaku Sugi Chaya Tendon 1000yen Mini-don udon-don – 1390 yen (Kayaku-don and tuna bowl) Children’s udon with fried chicken? Do you use egg?

Because of egg allergy? I’ll check it out. I’m allergic to eggs. I’m allergic to eggs. Children’s udon noodle is ready Freshly made udon always served Udon noodles are completed one after another Making Japanese-style ankake with young chicken green onion Sugi-chaya set meal A 1450 yen A set meal is delicious, isn’t it?

Chicken with red bean paste is delicious It’s hard to do at home. I eat at places like this. Goo! Yummy! Sugi-chaya set meal A 1450 yen A gem that brings out the best of each ingredient’s flavor one by one Okayama Udon Thick, firm and chewy noodles

Flavor of wild vegetables and sweetness of okowa I can’t stop my chopsticks… Regular customer Bon appétit! Another long 3 years Curry udon thick and very tasty! Noodles are thick and hearty. 12:03 Mini rice bowl udon set 1,390 yen Here you go! Tenzaru udon Tenzaru udon, 1,350 yen

Smooth and glutinous noodle Great to go down your throat. Freshly fried and crispy prawns and Juicy thick shiitake mushrooms too good…!

広島岡山の老舗グルメ５選

0:00:00 – 手打ちうどん 名玄
0:27:03 – ニューリンデン
1:41:54 – めん処 栄屋
2:08:14 – すぎ茶屋うどん

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