【１日７０００個売れる】４０年に渡り地元民を支える小牧最強たこ焼き店丨愛知の老舗３選

【１日７０００個売れる】４０年に渡り地元民を支える小牧最強たこ焼き店丨愛知の老舗３選

Selling up to 7,000 pieces a day! Customers never stop coming!
Takoyaki, the soul food of Komaki City! Established 42 years ago
“Hoteiya” in Komaki City, Aichi Prefecture The batter recipe is a trade secret! Packed with dedication
Their soy sauce-based takoyaki is hugely popular! We run it like a neighborhood candy shop The more customers tell us it’s delicious,
the longer we can keep going. That’s the best part! Staff) Why do you come? It’s just so delicious! I’m loyal to this taste! I’ve been coming since kindergarten. It’s my soul food! (The takoyaki) is hot lol It’s delicious! Cheap! Delicious! A flavor you won’t find anywhere else Cheap and tasty! We go inside a takoyaki shop where people
keep coming back for its addictive secret seasoning! Komaki City, Aichi Prefecture Komakiyama Historic Site (Komakiyama Castle), located in central Komaki City 7-minute walk from Meitetsu Komaki Station Established 42 years ago
Hoteiya Known for its melt-in-your-mouth takoyaki with a soy sauce base
A beloved, long-established shop cherished for over 40 years 9:55 Second-generation owner, Mr. Hasegawa To serve freshly made, piping hot takoyaki immediately
they prepare it just before opening A phone order comes in. Photos of famous people who visited are displayed inside the shop. Takoyaki
10 pieces: 400 yen / 5 pieces: 200 yen Mayonnaise 1 piece 30 yen Shaved Ice
Strawberry, Lemon, Melon, Senbei, Blue Hawaii 250 yen each
Milk +50 yen, Lid +10 yen Business Hours: Monday-Friday 10:00-19:00
Saturdays, Sundays, Holidays 10:00-18:00
Regular Holiday: Tuesday Takeout and
There is also an eat-in space inside the store Counter: 4 seats 2 tables Parking: 5 spaces next to the shop Opens at 10:00 First customer arrives immediately after shutter opens Orders one 10-piece takoyaki and one 5-piece takoyaki Quickly wraps and serves the freshly made takoyaki Buying one 10-piece and one 5-piece takoyaki set
for just 600 yen is another appealing point! Next, a boy enters the shop He orders three 10-piece takoyaki and two 5-piece takoyaki Customers keep coming in one after another right after opening. Purchased one 10-piece takoyaki. A male regular customer came in. Many regulars bring their own bags Conversation flows with the regulars Purchases three sets of ten takoyaki 10:05
Three men enter the eat-in space Order three plates of takoyaki (10 pieces each) Carry the prepared takoyaki and toothpicks to their table Hot! Delicious! This male customer returns his takoyaki because it’s too hot. Then he tries again! He covers his mouth with his hand, enduring the heat while savoring the deliciousness. Crispy on the outside, soft and gooey on the inside, without sauce.
Simple takoyaki with a gentle flavor. Looking at the photos displayed inside the shop
They chat animatedly as they eat As the stock runs low, new takoyaki are made. Batter and octopus are placed on the griddle. Owner) We use octopus like the kind sushi restaurants use for their toppings. Owner) It really brings out the flavor of the octopus, the sweetness and all. Owner) That’s what we’re most particular about. Cabbage Finely chopped Mix the cabbage with tempura crumbs and pickled ginger Only four ingredients, including octopus Spread the mixed ingredients evenly on the griddle The batter recipe is a trade secret. Pour the batter over the toppings. (Shop Owner) While monitoring the temperature, humidity, and condition of the griddle,
I make subtle adjustments to the batter by feel each time I cook. Pour the soy sauce that determines the flavor (Shop Owner) The main flavor that comes through is the soy sauce Owner) The seasoning inside the dough varies, but I can’t say what it is. Owner) I’ve been doing it this way all along. Owner) It hasn’t changed much since we first opened. With years of craftsmanship, we watch the timing
and flip them repeatedly to bake them plump and round. Staff) How many do you make in a day? I don’t really know how many, to be honest. On weekends, we make quite a few. Staff) So thousands? Yeah, that’s about right. Purchased three sets of ten takoyaki. Customer who placed phone order arrives at store
Purchased two 10-piece takoyaki sets and one 5-piece set Purchased two 10-piece takoyaki sets Purchased two 10-piece takoyaki sets Nice and cool inside (Shopkeeper) It’s nice and cool inside. (Shopkeeper) Thank you. Purchased one box of 10 takoyaki Purchased one box of 10 takoyaki Shop filled with smiles during conversation with regular customers 10:30
The second-generation owner’s husband goes out to buy supplies The second-generation owner’s husband
took early retirement from his company last year and joined the shop Just to clarify, he’s my cousin I’d be upset if someone called him a child lol The first owner’s mother is here. First owner (Hasegawa’s mother) 81 years old
※Absent during filming The second-generation owner was 13 when his mother started the shop in October. Staff) When did the second-generation owner join the shop? He’s been helping out since the opening. I think he’s been here about 20 years. We’ve been in business for a long time, since my grandmother’s generation. When my grandmother ran the geta shop, When my mother started a takoyaki stand in a corner of the geta shop I can still see customers who’ve been coming since the very beginning. Even now 10:54 A female regular customer buys two 10-piece takoyaki sets
and one 5-piece set for takeout. A regular customer receives a gift. The staff gives her free takoyaki in exchange for the gift. Staff) How often do you come? I come whenever I feel like it. It’s delicious! Staff) What sets this place apart from other shops? Cheap! Delicious! I used to live in the Kansai area, so it was pretty tasty! Staff) Even someone from Kansai would think it tastes good? It’s soft and the dashi flavor really comes through. Delicious! Purchased one box of 10 takoyaki Purchased five boxes of 10 takoyaki Came back immediately and purchased another 10-piece takoyaki. Purchased one 5-piece takoyaki. Purchased 4 packs of takoyaki (10 pieces each) Purchased 2 packs of takoyaki (10 pieces each) Add water and fine-tune the batter according to the temperature and other factors Watching the cooking progress, forming plump takoyaki balls Purchased one 10-piece takoyaki and one 5-piece takoyaki Quickly wrap the 5-piece set Purchase three 10-piece takoyaki sets Purchased 3 packs of 10 takoyaki Purchased 2 packs of 10 takoyaki Purchased one box of 10 takoyaki 11:18
Male customer enters after purchasing a drink from a vending machine Orders 15 takoyaki First, takes a bite of takoyaki Immediately takes a sip of water Then take another bite of takoyaki Staff) Do you come here often? First time. Staff) How’s the taste? (The takoyaki is) hot! lol It’s delicious! Staff) Did you hear that it doesn’t come with sauce or mayo? I heard that too! First time! Finished the first plate with 5 pieces
Then moved on to the second plate with 10 pieces I blew on them to cool them down as I ate. With the secret seasoning and the savory aroma of soy sauce added,
Hoteiya’s takoyaki offers a deep, rich flavor. Purchased one box of 10 takoyaki Immediately began making more takoyaki to replenish the stock Purchased two sets of 10 takoyaki Purchased two sets of 10 takoyaki Purchased one 10-piece takoyaki Purchased one box of takoyaki (10 pieces) Purchased four boxes of takoyaki (10 pieces each) Purchased one box of takoyaki (10 pieces) Purchased three boxes of takoyaki (10 pieces each) and shaved ice (lemon flavor) Make shaved ice Shave and serve using shaved ice machine Pause briefly to pour syrup Start shaving again and pack the ice tightly Finally pour syrup over it to finish Purchase three packs of 10 takoyaki Purchased two sets of 10 takoyaki Purchased three sets of 10 takoyaki Purchased 3 packs of takoyaki (10 pieces each) The owner, who had returned from restocking, began cooking again. A female customer purchased one box of 10 takoyaki for takeout. I came once before and it was delicious. I moved here about a year ago. I stopped by since I was nearby. Purchased three 10-piece takoyaki sets Purchased two 10-piece takoyaki sets Purchased one 10-piece takoyaki and one 5-piece takoyaki Purchased two 10-piece takoyaki Purchased two packs of takoyaki (10 pieces each) Purchased 3 packs of 5 takoyaki Thanks! Okay! Purchased one 10-piece takoyaki Purchased one box of takoyaki (10 pieces) Purchased 3 packs of takoyaki (10 pieces each) 12:08 Female customer arrives at the eat-in space Orders 10 takoyaki and shaved ice (strawberry) Shaved ice (strawberry) is prepared Takes a bite of the shaved ice Eats the cold shaved ice generously topped with sweet and sour strawberry syrup Next, takoyaki is ready and brought to the table The octopus’s savory flavor and texture add an accent
Slowly savoring the takoyaki as the soy sauce flavor spreads Staff) Have you been coming here for a long time? I’ve been coming here for a long time. Staff) How long? How long would that be? If you ask me how many years… Shop Owner) That’s quite a long time. Yeah, it’s been a while. Staff) What do you like about takoyaki? The soy sauce is unusual. Around here, sauce is more common. Soy sauce is the way to go. The flavor’s just right too. Alternating between sweet shaved ice and savory soy-flavored takoyaki
as I eat my way through them. Finally, I finish off the shaved ice by drinking it all down. Placed the finished plates and bowls in the return bin. Purchased two packs of 5 takoyaki and one pack of 10 takoyaki. Purchased one 5-piece takoyaki set Purchased four 10-piece takoyaki sets Purchased one 10-piece takoyaki Purchased three 10-piece takoyaki Purchased one box of takoyaki containing 10 pieces Purchased one box of takoyaki (10 pieces) Purchased two boxes of takoyaki (10 pieces each) Purchased one box of takoyaki containing 10 pieces Purchased five boxes of takoyaki containing 10 pieces each Purchased one 10-piece takoyaki and one 5-piece takoyaki 12:27 Group of 6 arrives at table seating
Orders 6 plates of takoyaki Staff) Have you two been working here quite a while? About 20 years, part-time and such. Over 20 years Takoyaki made by veteran craftsmen with over 20 years of experience
are being produced one after another Steaming hot takoyaki
Biting into them while enduring the heat A soy sauce-based flavor you can eat endlessly Staff) Why do you come here? Well, it’s just delicious! I’m devoted to this flavor! Staff) You pretty much polish it off, don’t you? Even though you say, “I ate a lot elsewhere today, so I can’t eat anymore,”
your feet are still heading this way. “Should we have this for dessert?” They buy one box of 10 takoyaki. The two decide how many to get while looking at the menu They buy two packs of 10 takoyaki 10-piece takoyaki If you have any fresh ones, we’d like those Shopkeeper) Oh, sure! Just a moment, please. In response to the request for freshly made takoyaki,
serve them directly from the griddle. Purchased one 10-piece takoyaki and one 5-piece takoyaki Purchased two 10-piece takoyaki Purchased three sets of 10 takoyaki Purchased one set of 10 takoyaki Male customer purchases two boxes of takoyaki (10 pieces each) for takeout Staff) Do you come often? I come occasionally. Staff) How long have you been coming? I used to live around here
so I’ve been coming since then. Staff) What’s your favorite part? It’s always been delicious, so I keep coming back. It has a flavor you can’t find anywhere else. 12:45
Two women enter the shop and sit at the counter. They order two plates of takoyaki (10 pieces each). Two plates of takoyaki (10 pieces each) are ready. Hot! Delicious! Staff) Do you two come here often? We live nearby. Staff) Have you been coming since long ago? Since kindergarten. Parent and child. Staff) So it’s a taste you’ve grown up with since childhood. It’s soul food! Staff) Looks hot! Staff) Even after years of going, you never get used to it? I want to eat it piping hot!
Hoteiya’s takoyaki is so satisfying you never get tired of it, even after years of visiting. A customer at the counter
orders two refills of the 10-piece takoyaki plate Staff) Want another order? Always do. Staff) Always 20 each? Yep! That’s fine! Staff) Instead of lunch? That’s right! Additional order of 10 takoyaki. 2 items ready. Male customer enters the shop. Orders one serving of 10 takoyaki. The man at the table also eats the piping hot takoyaki
blowing on them to cool them down as he eats Placed the finished plate in the return tray Thank you for the meal~ Thank you The parent and child at the counter who got seconds
struggle with the heat but slowly make their way through their food Both of them finished two plates each, eating 20 takoyaki balls per person! Actual eating Takoyaki
10 pieces for 400 yen No bonito flakes or sauce added
Simply grilled takoyaki with a nice golden crust Enjoying freshly made, piping hot takoyaki The crunchy texture of the octopus and the savory flavor of the ingredients,
the soy sauce flavor and aroma spread throughout your mouth You could eat these forever
Takoyaki with a light yet deep flavor Staff) What are your plans for the future? Shop Owner) I think it’s best if things just keep going steadily and uneventfully like this.
283 With many repeat customers! Hoteiya welcomes patrons with its unchanging taste! Man) I think shrimp is better than chicken tempura… Staff) How about these jumbo shrimp then?
Man) I think I’ll go with the jumbo shrimp? Our previous owner had this principle: ‘Handmade means no machines’. That’s the kind of dedication he had. So it’s truly “pure handmade” noodles. It’s the large shrimp tempura kishimen, right? The noodles are incredibly chewy. It’s incredibly delicious,
and I love the owner. It’s the fourth generation now So this place is in its 108th year? Some people have been coming here for 70 years! Katsudon made with their signature broth! Stamina udon, you know? Nimono udon
I like those kinds of things. It makes me want to eat rice.
Our miso stew is… Established 108 years ago! Passed down through four generations
A close look at a long-established handmade udon noodle shop Seto City, Aichi Prefecture
Along the Seto River and National Route 248 Established in 1917
Noodle House Katomitsu Main Store Over 100 years of history lives on
Up close with a long-established handmade udon noodle shop! 7:32
Preparation begins Fourth-generation owner
Mr. Sano (57) Lighting the fire under the pot If this breaks,
I guess we’ll have to switch to gas? They don’t make kerosene boilers anymore, you see. Fill the boiling pot, which uses kerosene as fuel,
with water. Staff) How many generations is Mr. Sano? He’s the fourth generation. So this is the 108th year? The very beginning of the history… My great-grandmother was the daughter of a traditional restaurant My great-grandfather went to work as an apprentice and trained there. Then he came out to Seto He actually said he was thinking of opening a soba shop
But There weren’t any udon shops So I said I’d open an udon shop Because the name of that place (my great-grandmother’s) restaurant
was “Kato-ki” and my great-grandfather
was named Kōzaburō, so he took the “Kō” from “Kōzaburō” and the ‘Koto’ from “Koto-ki”
to make “Koto-kō”. It was a restaurant near the moat of Nagoya Castle,
so it must have existed 80 years ago. It burned down during the air raids 80 years ago. Even after it moved to Seto
it was around for another 20-something years, I guess Staff) It has quite a history, doesn’t it
Owner) I don’t know the history, you see My great-grandma and great-grandpa
are gone now… I’ll do my best
to keep this shop going But even if it closes someday
I’d be happy if someone remembered it Staff: How old are you now, Mr. Sano?
Shop Owner: I’ll be 57. Staff) You look young.
Shop Owner) My appearance? My kids are still little. My older daughter is 28, and my younger daughter is 13, so I’m heating up the soup for the Chinese noodles. Staff) Is the Chinese soup made with chicken bones?
Owner) Chicken bones. The employee arrives for work
and adjusts the water level for the Chinese soup. This one stays on the fire all day long To keep it from going bad
I come to stoke the fire constantly Only during the few days off for New Year’s
do I let it go cold Otherwise, I keep it going constantly I guess I come to the shop 365 days a year. (Staff) Don’t you ever take
long vacations or anything? When that happens, I figure something out
and have someone just come in to light the fire. At year’s end, on the 31st,
we stay open until around 26:00. because we do the New Year’s soba. Then I sleep in the morning. Take the 2nd off On the 3rd
we’re having a New Year’s party here Drinking unfamiliar alcohol While holding the New Year’s party prep work for the start of the new year
so Staff) Can’t you drink alcohol?
Shop Owner) I can’t drink much I do drink because it’s fun,
but my body just can’t handle it anymore. Making dashi
Using sardines, mackerel, and horse mackerel Place the shaved bonito flakes into the stockpot
Extract the umami Carefully skim off the scum. When it’s time to serve the simmered miso dish… It’s crazy
We have to make the broth Staff) In winter, do you
almost always serve miso stew? We do serve a lot of miso stew here. Even in summer, we have spicy miso stew, The one with stamina-boosting garlic and
red chili peppers Strain the broth Divide the strained broth
into the white broth for the sudachi udon It needs to be chilled Put it in here Add the specially blended white soy sauce Cool the broth. For the broth of kake udon,
divide it into a small stockpot. Add tamari soy sauce Blend several types of tamari soy sauce, including dark soy sauce Mirin Transfer half of the finished broth
to another stockpot We’re making udon noodles For when we make cold udon noodles
Keep about half of it chilled This is the broth for kake udon. Combine it with something different
to make the base for the cold udon. Chill the broth for the Koro udon. Chill it before opening time.
Combine it later. Transfer the chilled broth to the pot The chilled base for the udon and At our place, even rice bowls have a base. Katsudon, Tendon We blend our own seasonings
and use them as a base for udon noodles and rice bowls We make our own udon noodles (The wheat) comes from Shiga Seifun
in Kintobi. Mr. Kintobi Probably the very first one
they marketed? We tried switching once, but We’ve always done it this way. Add salt water to the flour
and mix it together. Our previous generation “Handmade dough doesn’t use machines.” That’s the kind of dedication he had. This is the hardest part, though. Staff) Don’t you use your feet to stomp it? We do. But isn’t it rare to knead it by hand before that? Staff) You don’t use any machines at all? Yeah, machines… We only use them
to cut Chinese noodles and soba. For udon, kishimen, and simmered noodles, it’s truly “pure hand-made.” Hand-kneading of the dough complete Treading the dough Knead the entire dough evenly
by foot. Dough rested for one day Staff) How long do you let the udon dough
rest? The one we just stepped on We’ll knead it again and let it rest
until around 2 or 3 PM Then start “tearing off” pieces After about 30 minutes to an hour Roll it neatly again And we’ll serve it
tomorrow, you know The heat and humidity Udon noodles are quite
a challenge, you know. Sprinkle the flour evenly. Roll out each piece of dough with a rolling pin Because of yesterday’s humidity The udon might turn out a bit softer than usual. Carefully fold the dough. Cut the udon by hand. Spread the cut udon
over the sticks. Shake off the excess flour
and hang them to dry. Staff) Do you hang them until boiling? No, not at all. Once dry, store them away. Ultimately Before noon, make about two more batches Around the peak time of noon Use the one hanging here It’s already so humid today and it’s muggy and humid it might not dry properly
so When I’m concerned about high humidity
I increase the salt content Last night I think it was
even more humid While it was resting in the container it dries out
and won’t stick when you take it out Places like ours that cut it by hand
and stretch it out by hand This way is better, right? It’d be fine if we could just keep pouring it like this, but when it’s bad, it snaps and breaks like snap, snap, snap. it just falls apart
from the weak spots It just doesn’t get crispy It doesn’t dry out completely. The humidity is 60% right now. The second foot tap (After two rounds of kneading)
Your skin will become beautiful The other day, I learned this from ‘Juyomei (Sanuki Udon Shop in Toyoake City)’
and they told me that. “I’m gonna stomp one more time,”
and I thought I’d do that too. My little sister says
Jūshi-mei’s is “the best in the world.” After the kneading is done,
we let the dough rest. This should be about 13 kilos. Staff) Roughly how many
customers come in a day? On busy weekends, max 200 people. Right now, what we’re serving is
around 80 or so? We have soba, stewed dishes,
Chinese-style noodles, and rice bowls, so Udon itself is about 100, I guess. Staff) Are Chinese noodles popular too? Chinese noodles sell pretty well too. I think the tare sauce recipe hasn’t changed since before my mom got married. Staff) How old is your mother? She’s 84. Staff) Is she still working at the shop? Yes, she is. I heard about the winter-limited specialty udon
featuring “natural yam” That’s the reason
people come from far away to eat it From mid-October
This year it lasted until around the end of April, It depends on whether they can be harvested or not. The climate has changed so much now,
so it’s hard to say. The peak season is around December to February. It depends on personal preference, you know. At first, it has a “green taste.”
Some people like that, Staff) Can you taste the sweet potato flavor? Of course, it’s completely different. Rinsing the rice. Staff) How much do you cook per day? On busy days, about 4 to 5 sho. On busy days, about 4 to 5 sho During hot weather
it gets reduced to about half because we end up eating
only cold udon noodles Once the rice is cooked, transfer it to the warming pot
and that completes the rice preparation. Make barley tea. Pour the brewed barley tea into the tea dispenser. 8:09
Open the shop shutter. Preparing oden Staff) How much is one piece of oden? Owner) 100 yen.
Staff) That’s cheap… Even so,
raised the price because we do this year-round Even in summer, when it sells out
it sells out Staff) So when it sells out, that’s it? No, we keep restocking as we go. Weekends are busy, so
we might not keep up. There are times when
we just can’t keep up no matter how much we restock. Staff) How many bottles do you sell on busy days? We completely empty it out. I think there are times when we serve about 200.
502 Staff) Has the oden menu itself
been around for a long time? Yeah, I think so.
I think it’s been around since I was a kid. Set up the oden pot inside the restaurant This is the broth for cold udon noodles
It’s a bit sweet This balances the flavor, so Using udon broth
Oden preparation complete! Preparing the dried daikon radish Rehydrate the dried daikon radish in water Drain the water
Simmer in a sweet and savory sauce Using daikon radish
Make garnish for sashimi Cut thinly with a slicer Finely shred to complete the garnish preparation Cook the mixed rice Instead of water
Cook it with udon broth I already stir-fried the ingredients yesterday and seasoned them. About 15 bowls worth, I guess. It’s about 4 cups of rice,
but with the ingredients added, it’s probably closer to 5 cups. We cook 4 go of mixed rice per day. The limited-quantity mixed rice is done. We have ‘Princess Bamboo Shoots’ bamboo shoots, The ingredients for the mixed rice are
Oden ingredients, chicken, bamboo shoots, etc. Transfer to the warming jar Prepare the swordfish. Carefully cut the meat into portions Staff) Is swordfish a regular menu item? Yeah
It comes with the set meal It’s all swordfish From the Seto market We’ve been sourcing it Sashimi preparation complete Takuwa Cutting vegetables for tempura When you choose the set meal tempura These three kinds (eggplant, bell pepper, pumpkin) and you get onion tempura too and you can choose white rice or mixed rice Staff) It’s quite a generous portion, isn’t it?
Owner) Well, yeah. Cutting onions Preparing chicken This is a menu item
we started last year. called “Chicken Tempura with Sudachi and Grated Daikon.” Chicken Tempura We fry it once, If you double-fry it
it gets nice and crispy (The menu) keeps growing,
so there’s more and more to do. If you lose the old-fashioned things, some people get sad Staff) How many dishes do you have now? Udon and soba
If we go all out It might end up being
around 100 or so Preparing the shrimp The shop owner’s mother
The previous proprietress (84 years old) I’m Kato Mitsu’s grandmother. She turned 84 in May. Staff) She seems incredibly energetic! Not really, though. If you don’t do any work
your mind gets foggy and you go crazy, right? It’s better to keep moving, so I do I’m frying things Cutting up herbs and stuff Peeling vegetables
Cleaning up There’s a lot to do, right? Staff) For the fry station, you really need experience. (Working) 60 years, you know. Staff) How many years has
this shop itself been around? Well, it used to be a 100-year-old building, but we tore it down and rebuilt it 52 years ago. It’s been here from the start. Before, there were shops on both sides and behind it too. The children too
They all got married and left Some shops have grandchildren now
But they’re gone already, right? Back in the day, we’d come in around 8 a.m.
to prepare everything and stay open until midnight.
From around 10:30 a.m. The energetic supplier came to deliver the goods. Good morning The proprietress’s classmate
An old acquaintance, the tofu shop owner He brings tofu every single day. For decades now. He’s someone who’s been coming by for ages. Preparing small side dishes for set meals When customers When they order a set meal or something I want to add a little something extra so we throw in a little extra But once it’s gone, it’s gone. Staff) Do you have any regulars who’ve been coming for a long time? Three generations
Some people have been coming for ages Like the son of the pottery teacher Now the son has become the teacher
and is working hard at it. The son keeps coming back. Staff) It’s the nature of the area, isn’t it?
There are many potters here. Quite a few, actually.
Seto is, after all, a pottery town. All sorts of people come by.
I’m very grateful. Grandpa came, then Dad came
Then his son came too He went to university in Tokyo Even after leaving Seto
When he comes back He says the very first thing he’ll say is
“I want to eat Kato Hikaru’s udon.” The fact that he keeps coming back
well, I guess he must like it somehow Even with dried vegetables like this You see, this lady who was in our class back in the day… grew radishes
without pesticides, and she cuts them by hand herself. That’s why they’re all connected like this.
Like this. Customers might think, “Wow, they’re all like this!”
But But for the body, you see with the udon broth
like this I think it’s a little better These days, everything’s full of additives, you know. The proprietress prepares the vegetables. Staff) Are these for simmered dishes or something? They add a nice pop of color.
We use them as garnishes, you know. Or alongside bamboo shoots dressed in miso
You could add this Or toss it into a salad Sprinkle salt over everything to blend the flavors Cut the sudachi All the customers
have changed quite a bit from long ago Everyone eats all kinds of things now, right? I can’t do what I can’t do,
but I can’t help thinking about what I can do. The work keeps piling up, doesn’t it? Pork inner thigh chashu The broth from simmering this
becomes the base for the (Chinese soup) tare. 10:30 For stamina koro udon
Grilling pork It’s the pork
to put on top of the noodles The karaage is different. We coat it in a ginger and garlic-based sauce Coated on the fried chicken
That’s our fried chicken, you know Using that sauce for the karaage
(grilled) Something like what we made for staff meals
made it onto the menu So it just keeps increasing, huh
This one’s going on the menu Let it cool down
Put it on cold udon noodles To check the broth
Drink a bowl of miso soup Then eat the oden
So you can tell how it’s turning out Alright, let’s eat! I’ll have the daikon and thick fried tofu. Slowly simmered
Daikon radish, flavor permeating to the core Thick fried tofu soaked in plenty of broth
The umami permeates all the way to the tofu inside Thank you for the meal Boiling udon noodles
Boiling udon noodles 11 parking spaces 16 table seats
3 counter seats There are also about 10 tatami seating areas
in the back of the shop. Business Hours: 11:00 AM – 8:00 PM
Closed: Wednesdays Curry Udon 850 yen
Stamina Miso Stew 1050 yen Koro Kishimen 700 yen
Ebi Oroshi Kishimen 1000 yen Katsudon 930 yen
Miso Katsu Set Meal 1000 yen Assorted Tempura Platter 1050 yen
Fried Sardines 500 yen Seasonal Special
Chilled Sudachi 900 yen Seasonal Special
Chicken Tempura with Sudachi and Grated Daikon 1150 yen Stamina Koro Udon 950 yen
Large Shrimp Tempura Koro (Limited Menu) 1050 yen Noodle Set Meal +¥300 (Rice or Mixed Vegetable Rice + 1 Side Dish)
Choose 1 item from 5 options: Oden (2 pieces), Chilled Tofu, etc. Table condiments
Rock salt, salt, pepper, chili powder Opens at 11:00 Customers waiting for opening
enter the store Yes, welcome! Welcome!
Yes, please come in! Two people, one man and one woman, enter the store Before taking their seats
They head toward the entrance Lured by the aroma of broth
They stop before the oden pot He takes a steaming hot oden dish in his hands
and returns to his seat. (Man) What should I get? Our current recommendation is
this “Chicken Tempura with Sudachi and Grated Daikon” Man) I’d rather have shrimp than chicken tempura… Staff) How about these jumbo shrimp?
Man) I think I’ll go with the jumbo shrimp? “Jumbo Shrimp Tempura” is fine, right?
The cold kind. Clerk) Which noodles would you like? Clerk) You can choose any kind.
Man) Kishimen! Large Shrimp Tempura Kishimen
And also, Shrimp and Grated Radish Kishimen. While waiting for the meal, savor the oden
Enjoy the spicy kick with mustard Frying vegetable and shrimp tempura Tempura is fried after the order is placed Scoop the golden brown tempura
out of the oil Carefully boil noodles in a large pot of water Adjust the pot’s water temperature
and check the noodles’ doneness Once the kishimen noodles are cooked,
quickly cool them under running water Divide the well-chilled kishimen noodles
and deftly drain them in a colander Pour over the chilled broth. Arrange the large shrimp tempura kishimen noodles on the plate.
Top with vegetable tempura and large shrimp tempura. The shrimp and grated radish kishimen is also ready. Thank you for waiting.
Here is your shrimp and grated radish dish. (Man) I’ll have the large shrimp.
Staff) Large shrimp, right here. Slurping down the kishimen noodles
coated in broth Bite into the vegetable tempura The crispy tempura coating is delicious! Three customers (one man and two women) enter the shop Order for tempura, mixed rice, and extra-large white rice
Order for curry udon comes in Boil noodles after receiving order Rinse noodles under running water
Drain thoroughly Pour chilled broth over noodles Koro Udon Set Meal
(Oden + Mixed Rice) Koro Udon Set Meal
(Tempura + Large White Rice) Koro’s Mixed Oden Woman who chose oden with her set meal
Picks oden from the oden pot Making curry udon For the curry powder
Use S&B Foods’ red can Onion Chicken, fish cake Add green onions and fried tofu
Bring to a boil Thicken with potato starch dissolved in water Pour over freshly boiled udon noodles
Curry udon is complete The richness of the broth and the curry spices
are a perfect match—delicious! Enjoy the rich flavor of the cold, thick broth
and the firm texture of the noodles. The noodles are incredibly chewy. The noodles are delicious. A group visit facility opened near the shop
and three people visited for the first time. We’ve been holding preview events since yesterday, and the people who came to those events said, ‘This place is really delicious,
you should definitely go.’ So I came today
because I was told that yesterday too. Since I live nearby now, I was thinking I might drop by
every now and then. Regular customer arrives
Orders cold Chinese noodle set meal After placing the order
He moves as if drawn toward the oden pot Adding mustard… Pouring broth infused with udon flavor over it When I put a thick fried tofu in my mouth
the savory broth bursts out Make a chilled Chinese noodle set meal
Fry the shredded omelet Fry thinly in a frying pan Drain the boiled Chinese noodles
thoroughly and place them in a bowl The Chinese noodle set meal is complete Served with mustard
Chilled Chinese noodles arrive Squeeze on plenty of mayonnaise The mellow richness of the mayonnaise
and the tangy broth are irresistible… Staff) Do you come here often? About twice a week, I guess. For a long time. Staff) Any menu recommendations? I like the handmade udon noodles, for example. Like stamina udon, you know? Nimono udon
I like those kinds of things. They’re delicious, right? An order comes in for chicken tempura and sudachi udon.
Boil the dried udon noodles in the pot. Grated daikon radish Sudachi citrus Fry the chicken tempura. By double-frying it it gets crispy. Staff) How about seasoning the chicken tempura? Not at all. It comes with sudachi citrus. One piece each. Put one on the sauce Put one on the chicken tempura
It’s refreshing and that alone is enough There’s also broth so it’s perfectly edible as is Double-fried for crispiness
The chicken tempura is done! Special dipping sauce Shiso leaves, grated daikon radish
Sudachi citrus, and chicken tempura are arranged Refreshingly delicious!
Chicken Tempura Sudachi Udon is complete Staff) Is this your first time? This isn’t my first time
I’ve been here many times Staff) What would you like to order today? The one that caught my eye. Chicken Tempura with Sudachi and Grated Daikon Staff) How’s the taste? It’s pretty good. Yes, thank you. Curry udon and
vegetable salad. Curry powder. Chicken Bring the broth and curry powder
to a boil and let it simmer until well blended. Thicken with potato starch dissolved in water Pour the finished, thick curry broth
over the udon noodles Curry Udon When the shop is busy
100 people wait by 2:00 PM (Seating capacity) is just over 30 Staff) That means we get about three seatings. We do that in three hours. On weekends, about 80 people come. Yes. Welcome.
Please come in. Making Ten-Koro Udon It’s not made by machine, you see. The thickness varies too. We set the basic boiling time
to 13 minutes, but some take 15 minutes, Some are done in 10 minutes, so you gotta keep checking on them Like my grandpa always said,
“You gotta keep an eye on the noodles.” So once you put them in the pot,
add the water little by little. Sorry to keep you waiting.
Your tempura kuro udon, right? The broth soaks in
Slurping down the perfectly smooth udon in one go The crispy batter absorbs the broth
and the rich flavor spreads throughout your mouth. Savoring the aroma of the tempura
and the smooth texture of the udon. Savoring the broth to the last drop
Finishing every last bite One woman enters the shop
Unwittingly troubled by the diverse selection The popular items are
the “Large Shrimp Tempura” right here and the “Chicken Tempura with Sudachi” next to it (Pointing at the large shrimp tempura…)
I’ll have this one. What kind of noodles would you like? Kishimen noodles. Frying the shrimp tempura Sorry to keep you waiting A truly satisfying meal! Savor the
firm, chewy texture of the kishimen noodles The flavorful broth, rich with dashi,
enhances the natural umami of the ingredients With a smooth, slippery texture
Finished in no time Soaking in the post-meal satisfaction
Taking a breather with barley tea Making zaru kishimen Boil them a little firm Then submerge them back in the hot water and let them soak gives it a nice slippery texture. See?
It’s shiny now. The zaru kishimen is done. Staff) How long
have you been coming here? About 20 years. Because my company is nearby. Mostly kishimen noodles. The flavor, you know, once you get used to it, this one’s better. It’s quite different elsewhere. Important customers, huh?
Really. About five times a week? I’m just so used to seeing it Maybe I’m the only one who thinks that. You’d be surprised.
There are people who’ve been coming for 70 years. Fry the pork cutlet Buy one long loin cutlet
(cutting it up) Tonkatsu is served often. For 70 years, our meat has always come from a place
called “Sekiya” We’ve never bought it anywhere else They bring us good stuff too, you know. Staff) The tofu shop too? Even before I married into the family
We’ve been buying from them much longer than that Seventy, eighty years, right? It’s been a long time, really.
Ever since my parents’ generation. You see, back in the day
we used lard, but Nowadays, we prefer something “light and refreshing,” we only use salad oil now. The cutlet fried up nice and crispy. Prepare the broth in a small pot Drop the crisply cut cutlet
into the pot of broth Beaten egg Coat the cutlet with beaten egg Place the egg-coated cutlet, soaked in broth,
gently onto fluffy rice Katsudon (with red miso soup) is ready Here’s your pork cutlet rice bowl.
Is this okay? Staff) Do you enjoy your work? Everything else… I’ve sacrificed everything
to run this shop. (I can’t really)
think about anything else If I take a long break
I get bored out of my mind Doing things like this
makes the day fly by Making stews, pickling vegetables… Cucumbers will be ready soon. If you pickle cucumbers in mustard, they’re incredibly delicious, you know?
Customers ask for some to take home
and buy it to take with them when they leave. That kind of thing is like
my reason for living. Coating the cutlet with breadcrumbs When it’s busy, you see
This gets completely full Frying the cutlet Place the crispy fried cutlet onto the cutting board Cut the cutlet into bite-sized pieces Arrange the piping hot cutlet on a plate Pour a generous amount of rich miso sauce over it
Miso Katsu is complete Here’s your Miso Katsu Serve the rice in a bowl Red miso soup It’s huge!
Miso Katsu Set Meal Regular couple enters the restaurant (Looking at the wall menu…)
Woman) Looks super delicious! Staff) Welcome! They order Chilled Sudachi Udon and
Large Shrimp Tempura Koro Soba Arranging the sudachi Seasonal Special!
Chilled Sudachi Kishimen Noodles Staff) Is the tempura also made with salad oil?
Owner) Of course! Fresh every day It doesn’t upset your stomach, right?
Because the oil is clean. Boil the soba noodles.
Make the soba ratio 60%. The woman who ordered the sudachi kishimen
First, a sip of the broth… The refreshing sourness of the sudachi
enhances the smoothness of the noodles as they slide down the throat The man orders the large shrimp tempura soba.
He takes a big bite of the large shrimp tempura. He savors the light aroma of the soba and the flavor of the broth.
He enjoys the pleasant texture as it slides down his throat. He thoroughly savors the deep umami of the broth, rich with dashi. 12:32 Two women enter the shop Chilled sudachi kishimen and koro udon
Two small katsu don orders placed Prepare chilled sudachi kishimen Pour broth for sudachi udon Arrange sliced sudachi
Sudachi Kishimen completed Koro Udon Make a small katsu donburi Cut the pork cutlet into pieces
Add to the broth pot Beaten egg Coat the cutlet with beaten egg Serve rice in bowls
Place the egg-covered cutlet on top Koro Udon + Katsudon (Small) Let’s eat. The firm, chewy noodles coated in
a rich, deep broth are irresistible… The sharp tang of sudachi citrus
A bowl bursting with refreshing flavor The sudachi is super delicious! I’ve been here a few times This is my first time It’s incredibly delicious
and I love the owner He’s easy to talk to
and remembers my face. He runs a shop nearby A lot of people from the food and drink industry come here and that person brought me here Everyone gets along well It has a homey feel
and is fun I still come by occasionally Staff) You two are really digging in today, aren’t you? Woman) It’s so delicious, I devoured it.
Staff) I see! The juicy umami of the cutlet sealed in egg
The chopsticks carrying rice just won’t stop Thank you.
That was delicious. 12:51 Sorry to keep you waiting. Large shrimp tempura koro kishimen, right? Koro udon, Koro kishimen, and Chinese noodles. Making Chinese noodles. Seasoning for Chinese noodles Heating the soup Place the drained noodles into the bowl Top with chashu pork, menma bamboo shoots, and kamaboko fish cake
Pour the soup over Garnish with green onions. Done. Make Stamina Koro Udon Tempura crumbs Top with seasoned pork using the special sauce
also used for karaage Pour a generous amount of sauce containing ginger and garlic
over the top Top with green onions
Stamina Koro Udon is complete Here you go, sorry to keep you waiting. Counter guy
One Koro Kishi Set Meal Frying the sardine for the set meal This udon shop
I came back once when I was about 20 Then I left again when I was about 23 Came back when I was 40 The generation changed It’s been 19 years now Staff) Is your father still… …no longer with us. I wasn’t the kind of kid
who listened to my parents But sometimes I remember
things my dad used to say Things started to make sense
in so many ways I realize how hard my dad and the others must have struggled
to raise me. Once you know how tough this job is, you’d feel even more grateful. It’s not a matter of “I guess I’ll try hard,”
it’s more like “I have to try hard,” right? Koro Kishimen Set Meal (We do take broth during business hours) But only at that time Even at 1:30 PM
I’m already saying “I can’t do it anymore” At 1:30 PM
I started making the broth, but (The broth) was already gone, so I closed the shop once around 3:00 PM But outside Since they came from Ogaki
I said, “Is it okay if I wait outside?” In the meantime, I made the broth
and kneaded the noodles again. I managed to open up
just before 5:00 PM. That sort of thing happened too. I ordered the Tempura Koro Udon Set Meal. Plated the tempura
Added shredded nori seaweed Tempura Koro Udon Set Meal 1200 yen Rice: Mixed Vegetable Rice, Side Dish: Sashimi
A hearty udon set meal! Rich broth and glossy, chewy noodles
Fragrant tempura adds vibrant color Freshly fried, crispy shrimp tempura and
pumpkin tempura Crafted with artisan dedication
Hand-made noodles with firm bite Slurp the noodles with gusto
Savoring their smooth glide down the throat The natural sweetness spreads from the steaming pumpkin… The plump shrimp with a springy texture
is exquisite with its light batter! Enjoying mixed rice
cooked in udon broth The perfect harmony of broth and ingredients is delicious! Swordfish
prepared fresh at the shop first thing in the morning The translucent sheen of the swordfish
offers an exceptional, rich flavor that spreads tenderly Performing the tearing process The dough, rested by foot-treading,
is evenly portioned. The portioned dough is weighed. Staff) Did you learn the noodle-making technique
from your father? (During noodle-making) There was a time
when I couldn’t do it myself I asked the previous generation, ‘Will you teach me?’
He said, ‘Alright,’ and taught me for three days
and he taught me for three days. After that, he said, ‘I’ve watched you since you were a kid.
I’ve been correcting you. Now try doing it yourself.’ And just like that What my dad first taught me
Like the right amount of salt and stuff like that I did it myself. But it was so hard, so hard. Because the udon was hard
it wouldn’t stretch into kishimen Thick kishimen noodles were made Come to think of it, my old man “Add about this much water,”
he said, Depending on the season, the saltwater might be insufficient,
so you have to add water, But I forced it without adding water
and kneaded and stomped on it myself That way it doesn’t stretch I realized that a while later. Things got better after that, though. Staff) Did your predecessor
rarely get angry? We fought a lot. Looking back now, he was a good old man. This job is tough, so
when I think about how he did it like this, Back in the day, he even did deliveries, even on rainy days or snowy days,
he’d make deliveries and I think about how they fed me. I really have to be grateful. Kneading the dough Your skin still looks rough, doesn’t it? After about two hours One more time, Honmaru Just put it back in the turtle shell
(let it sleep again) I practice hand-rolling udon with the shy owner of a udon shop
every week, and afterwards we go on a udon shop tour. First we go to ‘Jūshiaki’,
then to ‘Ebisuya’ in Nekodō. That crispy one.
We’ll be doing that too, lol. Because that crispy texture is delicious. Staff) Will it be a menu item called “Shy Udon”? Yeah, yeah. Staff) Mr. Kanegae (Shy Udon shop owner)
How’s it going? It’s still gonna take a while, right? But the stewed stuff?
We’re managing to serve that somehow. I went to eat there too, It’s delicious, though. When I think about stews I’ve had elsewhere,
I still think ours is closer to home. I’m the one who taught him, you know.
Of course that’s true, From now on,
I’ll work hard so I can make handmade noodles. I really mean it. You’re such a good kid. Like stamina-boosting miso stew or Chinese dishes
I use this in those kinds of things. Garlic and chili peppers
and chives To prevent summer fatigue, you know
It’s good to eat stuff like this You dry it, clean it up, peel it, slice it up,
and use it like this. It’s an incredible amount of garlic. And then, you see,
my hands get terribly rough and painful. So, you see… I write down where I bought it and the date Put it in the refrigerator This is all part of my job Because people come in saying
they really want this Garlic, fried tofu, shiitake mushrooms
Fish cake, chili peppers, chicken Add noodles for simmering in miso
to the broth Pour the noodles and broth
into the earthen pot with the ingredients Add miso
and dissolve it into the broth Crack in the egg It makes you want to eat rice.
Our miso stew is simmered in an earthenware pot. Stamina Miso Stew ¥1,050 Handmade noodles with firm bite
that stand up to the rich miso broth The spicy kick of garlic and chili peppers
in the miso broth whets your appetite… The mellow richness of egg adds depth
to the stimulating umami flavor. The chewy udon noodles soaked in miso are delicious! Continuing the legacy of the previous owner’s handmade udon
This is ‘Kato Hikari Honten’, still beloved today. Mmm! Mmm! Delicious! Mmm! Established 48 years ago
“Chinese Restaurant Ni-Yon Komaki Branch” in Komaki City, Aichi Prefecture Over 300 customers visit daily!
Authentic Chinese cuisine with unbeatable value captivates patrons! They offer a wide variety of Chinese dishes Their fried rice has a gentle flavor and is delicious! Fluffy shrimp omelette topped with piping hot sauce
A new take on cold noodles is also a popular dish Wow! Looks delicious! Our fried food menu also has a great lineup! It’s super popular with kids, and we get lots of families with three generations coming together! I’ve been coming since I was a teenager. It’s cheap and delicious! They have all kinds of menu items The prices are low and the taste is incredibly delicious! Skillful dishes crafted by veteran chefs with over 15 years of experience Top-tier taste at affordable prices!
A close look at a beloved local Chinese restaurant cherished for over 40 years! Tokuhoshin, Komaki City, Aichi Prefecture Established 48 years ago
Chinese Restaurant Ni-on Komaki Branch Along Prefectural Road 451
19 min walk from Komakiguchi Station on the Meitetsu Komaki Line Over 100 menu items!
A long-established restaurant where you can enjoy authentic Chinese cuisine at reasonable prices Wrapping dumplings An astonishing price of 280 yen for a plate of 6! Staff) Have you been working here long? Quite a while. Almost 30 years. Staff) About 30 years of wrapping gyoza too? That’s right. A clean kitchen Used in various dishes
The ingredients and seasoning for the special soup are a secret recipe Slowly simmered to extract the umami from the ingredients Washing the rice Owner, 70 years old Shop Owner) I thought, “Wouldn’t it be nice if there was a shop like this?” Shop Owner) I thought, “If only there were a shop like this, one that suited my tastes…” Owner) This year marks our 48th year in business. Staff) Have you changed the menu prices since you opened? A little… bit by bit, but We haven’t changed them that much, though. Staff) What was the ramen price when you first opened? Probably 380 yen It hasn’t changed that much. Staff) How much is it now? 480 yen. Staff) That’s cheap! Cut the shoulder roast for stir-fried pork with green peppers into thin strips. Cut the tomatoes. Finely chop the onion. Peel garlic Wash shrimp and cut into thin strips Prepare ingredients and seasonings Ms. Fukuda, who has worked here for over 30 years is the oldest employee. Everyone else is so young, and I’m 76 now. But it’s comfortable here, so I can’t quit. (laughs) Staff) What kind of customers come here? Weekdays are mostly salarymen. The portions are big, so Weekends are mostly families. Lunch Service Set (until 5:00 PM)
A Ramen + Fried Rice 880 yen
1 Fried Rice + Ramen + Gyoza 980 yen Service Set (Available All Day)
C Chicken Karaage + Ramen + (Fried Rice or Rice) 1080 yen
Miso Taiwan Ramen + Fried Rice 980 yen Cold Noodles with Thick Sauce (with Shrimp and Egg) + Fried Rice 1180 yen
Tenshin Rice + Fried Rice 980 yen Vinegared Jellyfish 390 yen Salted Cabbage 190 yen
Preserved Egg 390 yen Corn Salad 390 yen Sapporo Miso Ramen 660 yen Taiwan Ramen 660 yen
Spicy Bean Sprout Noodles 690 yen Extra Thick Tantanmen 690 yen Fried Chicken 690 yen, Sweet and Sour Pork 790 yen
Liver and Garlic Chives 790 yen, Mapo Tofu 790 yen Fried Rice 630 yen, Curry Fried Rice 690 yen
Chinese Rice 690 yen, Pork and Cabbage Rice 690 yen Gyoza 280 yen, Spring Rolls (3 pieces) 390 yen
Fried Chicken Wings 390 yen, Egg Soup 390 yen New Nagoya Specialty Taiwan Fried Noodles
¥790 Tanmen Noodles ¥690 Taiwan Maze Soba ¥890 Dry Tan Tan Noodles (Extra Thick Noodles) (with Raw Egg) 790 yen Part-time/Temporary Staff Wanted! Table Condiments
Gyoza Dipping Sauce, Soy Sauce, Vinegar, Chili Oil, Pepper Komaki City’s local mascot, “Komaki-yama,” is displayed inside the restaurant. Produced by figure maker STUDIO24 (Studio Nyon), run by the owner’s son (prototype artist: Mr. Hiroomi Inasaka)
Figure maker STUDIO24 (Studio Nyon) Numerous figure fans visit from all over the country as a pilgrimage to the holy site Parking: 31 spaces on premises Seating: 132 seats total Table seating, counter seating, tatami seating, private rooms, and
a large hall on the 2nd floor (seats about 60 / chairs) are also available. Private hire is possible. Opens at 11:00 Customers arrive steadily right after opening A group of three arrives at a table seat They look at the menu and order the service set They grill the gyoza Gyoza (6 pieces) A skilled chef with 15 years of service Making fried rice Add green onions and ham
Stir-fry quickly to make it fluffy The swift wok handling
is the skilled technique of a 15-year veteran craftsman Fried Rice Making Soy Sauce Ramen Managing the noodle area is another veteran chef with over 30 years of service
He is meticulous in his checks Pouring the secret soup into the soy sauce base in the bowl He adds the freshly boiled noodles. Lunch service set:
Fried rice + Ramen + Gyoza The owner is still an active chef at 70, wielding his wok!
(On this day, he was assisting with cooking) Rinse the cooked Chinese noodles in cold water Make the shrimp omelet Place the shrimp omelet on top of the noodles and sauce in the bowl Pour a generous amount of thickened sauce over it to finish Thickened Sauce Cold Noodles (with Shrimp Omelette) + Fried Rice Taiwanese Tianjin Rice This is the regular Tianjin Rice Staff) Tianjin rice is quite popular, isn’t it? Thanks to you! Taiwanese Cold Noodles with Thick Sauce (Topped with Spicy Shrimp and Egg) Mmm! Mmm! Staff) You come here often? I saw it on TV. I came after seeing DJ KOO eating ramen here. Making chicken karaage Fry the chicken cut into large pieces in a dedicated fryer. Chicken karaage Make hoikoro rice Pork, garlic Season the cabbage and stir-fry everything together Place on top of rice to complete Hoi Kow Rō Rice Hoi Kow Rō Rice Fried Rice Staff) I think fried rice was served quite often Yeah, that’s right. Staff) How much do we sell per day? I don’t have the exact numbers, but we sell quite a lot. Staff) Do most customers order it? That’s a lot. Actual Meal Served with soup packed with flavor from the ingredients Large Fried Rice 830 yen (with soup) The aroma of green onions and char siu adds depth
A gentle flavor with a fluffy texture Soup made with a secret broth for a deep flavor 11:37 Mabo Rice Ramen + Fried Rice Mix the soup and spicy miso together Hokkaido Spicy Miso Ramen Ramen (Salt-based) Shrimp in Chili Sauce Tonkotsu Ramen Place the prepared toppings on a small plate Tantanmen
Tonkotsu Ramen + Fried Rice Taiwanese Tianjin Rice (Spicy Shrimp and Egg) Fried Chicken + Ramen + Fried Rice The male customer slurps his ramen takes a bite of fried chicken The boy takes a bite of a large piece of fried chicken The female customer sprinkles pepper from the table condiments and slurps her noodles. Staff) How does it taste? It’s delicious! Staff) Do you come often? This is my first time. This is my first time too. I haven’t been able to come very often. Staff) Did you know about it originally? Yes! Quickly clean up and set things up. Do the washing up between cooking tasks. Actually, this man is also a veteran chef with 20 years of experience in Chinese cuisine.
The team of cooks is deep. 12:10 As lunchtime approaches, more customers come in
and there are also customers waiting. Staff) It’s busy, isn’t it? Well, this time of day… Staff) Is this how it usually is? In the bustling kitchen, they work swiftly
to serve customers promptly. Fried rice Tenshinhan (shrimp and egg) Gomoku noodles During summer, the limited-time
chilled menu is also well-stocked and hugely popular! The boiled noodles are quickly cooled in cold water. Drain the water and serve in a bowl with sesame sauce. Top with thick slices of chashu pork, tomatoes, and other ingredients. Chilled Chinese Noodles (Summer Limited) Bamboo Basket Chinese Noodles (Summer Limited) Chilled Tantan Noodles (Summer Limited) Wow! Looks delicious! Delicious! Yeah! Staff) Do you come here often with your family? Yeah, I guess so. They have a lot of different menu items. The prices are cheap and the food tastes amazing. Thanks for the meal~ Thank you very much Sapporo Miso Ramen Staff) What’s this? It’s liver. Fry the flour-coated liver Place the fried liver on the wire rack Stir-fry the ingredients. Return the fried liver and season it. Leek and Liver Stir-fry The owner’s recommendation!
Tasting the liver-based stir-fry Stir-fry bell peppers and wood ear mushrooms Return the reserved liver to the pan and stir-fry everything together Pepper Liver (Extremely Spicy) Rich liver with a lingering sweet-spicy flavor
A dish that pairs perfectly with white rice or sake Fried Squid Tentacles Many customers order our authentic Chinese fried rice
We aim for immediate service, preparing it fresh as orders come in The chef overseeing the noodle station also wields the wok
These artisans are the backbone supporting our long-established neighborhood Chinese restaurant Excuse me, customer ordering the fried chicken set. Your noodles will be next. Excuse me. Bamboo shoots, char siu pork. Green onions. Staff) Have you known us for a long time and come often? Yes, I have. Staff) What’s the appeal of Chinese restaurant Ni-yon? The wide variety of dishes I think it’s great that there are so many different Chinese dishes. I often come here with my family too. The fried rice has a mild flavor and is delicious! 12:37
Two men arrive and sit at a table Ordered Hoi Kow Rō + Ramen + Fried Rice Set and
Chashu Ramen, Curry Fried Rice Curry Fried Rice Hoi Kow Rō Hoi Kow Rā + Ramen + Fried Rice Set and
Chāshūmen, Curry Fried Rice are brought out A simple yet deeply flavorful
clear soy sauce broth The soup’s umami clings to the slippery noodles
and spreads its flavor with every bite. Finally, a bite of thick chashu pork Sink your teeth into piping hot, freshly made fried rice Taiwanese Yakisoba Bari Soba The veteran staff member of the hall
A sense of security like coming home to one’s parents’ house Ramen, fried rice Refilling the bowl with special Taiwanese minced pork Tantanmen Tantan Noodles Dry Tantan Noodles (Extra Thick Noodles with Raw Egg) Fried Shumai with Sweet Vinegar Sauce
Squid Balls Small Shrimp Tempura Fried Chicken Biting into a large, freshly fried chicken piece How is it? Hot Is it good? Yeah Male customer slurps piping hot straight noodles Staff) Do you come often? Just sometimes, but I live far away. Well, my kid had a swimming meet,
so I thought I’d stop by on the way back. Staff) What’s the appeal of Chinese Restaurant Niyo? It’s cheap and delicious! Staff) Have you been coming here for a long time? Yeah! Since I was a teenager. I’m almost 50 now, you know. Been coming since my teens. Staff) That’s amazing! Tasting Chashu Men 690 yen A soy sauce soup with a simple, nostalgic flavor
yet a deep, savory umami broth Straight noodles with a satisfying texture and bite Topped with six thick slices of chashu pork Thick, moist, and delicious! 13:00 The shop remains crowded with many customers The rice is cooked and transferred to the rice cooker. The popular fried rice continues to receive many orders. Large Fried Rice, Fried Chicken Chinese Rice Dish Staff Meal Taiwan Cold Noodles (with spicy shrimp topping) Chilled Chinese Noodles (Summer Only) Ramen + Fried Rice
Chilled Tantan Noodles + Fried Rice (Summer Only) Hoi Kow Ror Taiwan Ramen Tasting Gyoza 280 yen Dip them in the gyoza sauce placed on the table Gyoza with crispy skin and juicy filling Staff) Were there times when it was tough? It’s fun, but there are times when things get stuck. Staff) What are your goals for the future? It’s like sumo, but it’s about being the best each day! That’s the spirit! Established over 40 years ago, loved by customers of all generations
This was “Chinese Restaurant Ni-yon”!

0:00　小牧）ほていや
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住所　愛知県小牧市小牧４丁目２１
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34:02　瀬戸）賀登光本店
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住所　愛知県瀬戸市刎田町５
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1:11:49　小牧）中華料理ニーヨン 小牧店
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住所　愛知県小牧市常普請３丁目１２０
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うどんそば 東海 Udonsoba
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