Beautiful. He does his noodles the old way. He doesn't have to worry about power outages, or broken power cords. He's so humble and just wants to see his art continue improving any way it can.
That Udon set looks amaizng. I was confused at first why he was adding the noodle water, but it makes sense. It keeps the noodles warm, and you can customize the flavor and savor each bite. That one guy even said he never liked ginger until he had it here.
This owner is a character, you can tell he knows and loves what he does. And the hard work and thoroughness he has running the restaurant is the reason why it’s doing so well. I take my hat off to your sir
This chef could make his own channel while doing his profession. He is entertaining and at the same time knows how to communicate well with the audience (camera). 💯💯💯💯
So they just eat noodles with nothing?? No need for protein and other stuff to balance things out?? Not familiar, just asking because I’m curious. This is not meant to be rude
10년전 보통의 우동면이 너무 두껍다 생각해서 좀 가는 면을 만들어서 내가 특이한가 싶었는데, 서점에서 우연히 우동책자를 보니 기존보다 두께가 얇은면을 만드는 집들이 꽤나 있었음 만드는 방식이 나와 다를뿐 어차피 만들어지는 면은 보기에 비슷하니까 난 겉은 쫄깃, 속은 부드러움을 추구 끓는물에 면을 넣고 저어주는 행위는 면이 달라붙지 않게 뿌리는 밀가루가 면에 완전히 달라붙기전에 털어주는 의도도 있지만 밟아서 눌린 면을 1차로 봉으로 밀어 글루텐을 늘려주고 2차로 저렇게 끓는물에 넣고 면을 막대로 저어주면서 면을 일부 늘려주는 효과가 있음. 그러면 면의 글루텐이 늘어나 어느만큼 인지는 잘 모르나 탄성을 약간 더 줄수 있음 소바는 굳이 저렇게 저을 필요가 없지만 우동은 10~30초정도 저 과정를 해주는것도 나쁘지 않음 한국인은 간장육수에 담긴 우동을 더 좋아함
職人ですね 妥協しない姿勢が素晴らしいです いつもベストを尽くし仕事している方だと思います お身体に負担ないよう 応援しております❗
こういうメニュー絞って勝負している店は応援し続けたい。
麺打ちのスピード感！きっと美味しいんだろうなあ
気さくな店主さん、素敵
ユーモアでも真面目にうどんに取り組む姿がお客さんに愛されてるお店なんだなって思いました!良いお店ですね！
見てて気持ちがいいくらい手際がいいですね、これぞ、職人技😊
長男が常連で自分もたまに行きます。
あっさりで美味いですよね😊
やっぱり大阪は食の文化✨最高の街ですね❗
こういうこだわりを持った仕事をした食事ができる事に感謝します。
旦那さんの仕事を見ていて、さらに手打ちで機械に負けないうどんを打つ、そして機械もさらにうまい麺を作ろうとすれば更にうどんがうまくなるとのお言葉から「良い仕事（調理）は禅に通ずるなあ」と思った時に目に入ったのは壁にかかった小欲知足の言葉。
欲は小さく、足りるを知る
この旦那さんは素晴らしい精神性をお持ちだと感服いたしました。
いつか必ず伺っておたぬきを頂きます。
Beautiful. He does his noodles the old way. He doesn't have to worry about power outages, or broken power cords. He's so humble and just wants to see his art continue improving any way it can.
Really love how talkative this owner was and sharing information on what he was doing
この人、凄いなあ⤴️👍尊敬する😎
天ぷら無しでこの繁盛ぷりなのは凄いな
たしかに…本当にうどんが美味しいんだろうね
丁寧だ
そしてちゅうぼうが綺麗
すごいお店や、明日行きます
食べたい！と思ったら、しっか食べログ百名店の名店のお店でした❗️
気さくな店主 これはみんなに愛されますね
That Udon set looks amaizng. I was confused at first why he was adding the noodle water, but it makes sense. It keeps the noodles warm, and you can customize the flavor and savor each bite. That one guy even said he never liked ginger until he had it here.
ながよしの圭ちゃん一度食べに行きたい釜揚げ鴨だし美味しそう！
賄いで散々食べたであろう元バイトのおっちゃんが食べに来てるのが美味しさの証明よな
あれはおにいちゃんやろー
27:03 この客感じ悪いわぁ。スマホ置けよ
しんぼり時代から通わせてもらってます
行ったことはないけれど❗美味しさが😀伝わってきました。
緻密や科学や丁寧や
うどんは科学や。
すごい科学者や。
This owner is a character, you can tell he knows and loves what he does. And the hard work and thoroughness he has running the restaurant is the reason why it’s doing so well. I take my hat off to your sir
大将カッコいい!釜揚げうどん大好きなので、食べに行きたいです😊
Idk why I watch these late at night. I always get so hungry! Ah, the udon looks amazing 🤩
私も、関西人ですから、うどんは大好きです、気合入ってるのがわかりますわ、まずいはず無いですね
おいしそう！ぜひ行きたい！
え お母さん体調悪いんですか。最近見かけないので気になってはいたんやけど… 「うどん出来るまでこれすっといてや。」って渡される生の生姜をすりながら着丼待ちするのが楽しみで。自分が好きなお店がこうやって紹介されるのは、なんだか嬉しいね。また細ざるおたぬき、いただきに行きます。お母さん、どぞお大事に。
主人の実家の最寄駅が喜連瓜破でした、実家はもうなくなったのですが、大阪にお墓参りに行った時に、ぜひ寄りたいと思いました
The chef is very professional, the kitchen is clean, the food is delicious, 👍👍👍
This chef could make his own channel while doing his profession. He is entertaining and at the same time knows how to communicate well with the audience (camera). 💯💯💯💯
We appreciate your hard work and consistency on this channel. God bless you.
美味そう。行きたいって思いたい
ずっと見れる🎵
They are skillful in processing and careful in quality
出汁から麺まで手づくり🎉是非とも食べてみたい のどごし最高〜な釜揚げ饂飩なんでしょうね お客さんの食べられる姿見てそう感じました リピーターさん沢山おられるのですね
I would very much so love to try but i live in Seattle, Washington, maybe some day, great video 😀
何一つ手を抜かない親方😂絶対美味しいはずです。食べに行きたくなりました。
This Chef is a funny guy .Great Humor I would love to Eat at his Restaurant what a good father also.👍🍜😋❤️❤️
Amazing. I love Japanese culture. O Brasil ama a cultura japonesa. Domo arigato
He put his foot 🦶
ノートの量がおの人の研究者としての力を物語っておる
음식도 가게 분위기도 진짜 깔끔하다.
한국어 지원에 감사 드리고 음식을 만드는 과정에서 청결하고 최선을 다하는 모습에서 존경 스럽네요.!!🙏🙆♂️🙋♂️💕💕
但這是日本人的料理😊
@@chengduosheng 한국 음식이 아니라 한국어 지원에 감사 드립니다.!!🙏🙆♂️🙋♂️💕💕
めちゃくちゃ地元でびっくり
🍜うどん大好き❤一日三食うどんの時も多々あります😃特に五十年ほど前、転勤で東京から大阪へ❗それは驚くほどの❗美味しさ❗福島県の実家で食べていたときは、スープを飲むと頭痛が😵💥したものですから、好きではありませんでしたが⁉️大阪で食べて以来大好物になりましたと🎵。
スタンプラリーで行ったな〜
余った生姜はどうするんだろう？
一忠系の店でしたっけ？
大元の一忠は閉店してしまいましたがお弟子さんのお店があちこちにありますね
한국어 자막 감사합니다🇰🇷
청결한 위생과 표준화된 조리과정 정성이 더해진 음식맛은 두말할 나위 없겠지요.!!🙏🙆♂️🙋♂️💕💕
あなたの国とは民度が違う
일본의 우동은 정말 맛있죠...
うまそうだな。
店主のオペレーションが伊賀上野の松尾という蕎麦屋さんに似ているw
おいしそーーー
멋지다.
일본에선 저렇게 깨끗하게 주방을 관리하는곳이 드문데 대단한직업정신이다
非常に良いビデオ 😄
ビデオでは、この 2 人が所有者の娘または従業員であることを認識できません。😌 🤔
お姉さん重そうやのに片手で凄いなあ
завтрак с 11 дня ... как-то позновато . и без кофе-чая с печенькой 🤔
さらばのなべちゃんに、そっくり！
この店から20メートルほど歩いたとこに丸亀製麺あるけどずっと潰れないで続いてるのがすごいよね
Wow
압도적이다❤
おーいーしーそーうーー
우동하나만 보나보네. 주방도 깔끔히 정돈되어있고 물에따라 기록도 다 다르게 했다니ㄷㄷ 중간중간 설명하는 것 보면 얼마나 열심히 사는지 느껴진다ㅎㅎ
So amazing. Master chef. Real food.
😱😱😱
😍😍😍
😋😋😋
🤤🤤🤤
💪💪💪💪💪💪
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
So where did he use the saturated saline? I must have missed it.
He said he uses it for the noodles and the rice.
800円払うと鴨汁うどんがでるわけじゃなく、鴨汁だけが出るのか？！
赞日本人的工匠精神。精致，有内涵，日臻完美。挣钱不是首位的。
メニュー１つだけ………へぇ〜釜揚げうどんだけなのか〜〜、、おにぎりあるやんけ😅
数分後
美味そう😻💕
食いてぇ〜
食費ロスを抑える意味でも正解かも
😋
와 면 만드는과정 ,,, 개 노가다;;;;;;;;
麺の生地過程が本当に大変そうですね
내가 보았던 일본 우동집 중 가장 깨끗하고(개인 의견) 맛나보임
So they just eat noodles with nothing?? No need for protein and other stuff to balance things out?? Not familiar, just asking because I’m curious. This is not meant to be rude
Not a very polite young man: doesn’t look at the waitress when she serves him the food , only at is cellphone 😬
10년전 보통의 우동면이 너무 두껍다 생각해서 좀 가는 면을 만들어서 내가 특이한가 싶었는데, 서점에서 우연히 우동책자를 보니 기존보다 두께가 얇은면을 만드는 집들이 꽤나 있었음
만드는 방식이 나와 다를뿐 어차피 만들어지는 면은 보기에 비슷하니까
난 겉은 쫄깃, 속은 부드러움을 추구
끓는물에 면을 넣고 저어주는 행위는
면이 달라붙지 않게 뿌리는 밀가루가 면에 완전히 달라붙기전에 털어주는 의도도 있지만
밟아서 눌린 면을 1차로 봉으로 밀어 글루텐을 늘려주고
2차로 저렇게 끓는물에 넣고 면을 막대로 저어주면서 면을 일부 늘려주는 효과가 있음.
그러면 면의 글루텐이 늘어나 어느만큼 인지는 잘 모르나 탄성을 약간 더 줄수 있음
소바는 굳이 저렇게 저을 필요가 없지만 우동은 10~30초정도 저 과정를 해주는것도 나쁘지 않음
한국인은 간장육수에 담긴 우동을 더 좋아함
Cannot understand why there were many customers ? because all the udoon no meat ? very strange.
1빠
メニューひとつ。ってことは相当自分の腕に自信あるんだな。
うまい確定やーん
それはもう海水を使えばいいんではないでしょうか？
無駄に長い
10分にまとめたら最後まで見てやる
최고다