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00:00:00日本はうどんが支えている。うどんを求めてやってきたのは福岡県。元気すぎる北九州市民にとって活力になっているパワーうどんがある。
00:00:20時刻は朝6時。暗闇の住宅街で柔らかな光が灯るお店を発見。
00:00:28明かりに誘われるように覗いてみると、そこには黙々とうどんをすするお客さんの姿が。
00:00:37朝一うどん食べ終わった。これだったら一日頑張れるみたいな。元気が出る。
00:00:52そんな一日の元気の源となるうどんがこちら。
00:01:00北九州小倉地域に根付いている肉うどんだ。まず目につくのはたっぷりと入った大きな牛ほほ肉。見るからに腹持ちの良さそうな一杯。
00:01:14うどんだしと醤油ベースのスープでお肉を一緒に炊き、一晩寝かせることで旨味がたっぷり。
00:01:23肉の脂身を丁寧に処理しているため朝からあっさりといただけるのだ。
00:01:30そして欠かせないのがこのおろし生姜。寒い朝でもこれを食べれば一日中体がぽっかぽっか。
00:01:41生姜の力のほうがあるのでやっぱり入れないとダメですね。
00:01:45美味しいんですよ。もう最高。最高。パワーつきます。
00:01:52一日の元気の源となるパワーうどん。ごちそうさまでした。
00:01:59うどん好きの
00:02:03うどん好きによる
00:02:06うどん好きのための
00:02:11うどん番組
00:02:15日本にはどんな場所にもわがまちが誇るうどんがある。
00:02:20地元で愛されるわがまちうどんを求めて
00:02:23日本わがまちうどんマップ7
00:02:29日本わがまちうどんマップ
00:02:32さあ始まりました。うどん愛が止まらない番組。日本はわがまちうどんマップでございます。
00:02:37田中さん年に一度の番組ということで。
00:02:39そうですね。とっても正月みたいなもんですよ。
00:02:43ようやく年寄り。
00:02:45うどんマップで今日から2025年。
00:02:49さあ回も重ねること今年でなんと7回目ということで
00:02:51実はこちら福岡県久留米市にありますうどんの名店
00:02:55橘うどんさんを貸切にしていただきましてお届けしたいと思います。
00:02:59ありがとうございます。
00:03:01これね小林くん聞いとこないかもしれないけど
00:03:03なかなかなことですよこれ。
00:03:05橘うどんをねこうやって貸切にして
00:03:08貸切いいんですよ。
00:03:12今収録終わって外出たら民衆に怒られんじゃん。
00:03:17ちょっと旗揚げの日だからみんな食べに来てる。
00:03:19久留米の人たちに。
00:03:21お店の皆様ありがとうございます。
00:03:25今回7回目ということで
00:03:27橘さんテーマがあるんですよね。
00:03:29そうです。今回は地方の方の活力になる
00:03:31パワーうどんをテーマにお届けするということです。
00:03:33先ほどの肉うどん
00:03:35トップバッターでしたけども
00:03:37腹も力尽きますからね。
00:03:39小林くんもちろん小倉の肉うどんは。
00:03:41もちろん大好きです。
00:03:43花宮さんにも昔体調悪ければ悪いほど
00:03:45うまいよって言われたんですけど
00:03:47体調いいんですよね。
00:03:49どうしてもね。
00:03:51そこがまた小倉の肉うどんの良さです。
00:03:55それでは早速
00:03:57地元で愛されているパワーうどんを
00:03:59ご紹介します。
00:04:03続いてのパワーうどんを求めて
00:04:05向かったのは北の大地
00:04:07北海道。
00:04:09その最北の地
00:04:11若狼。
00:04:13日本最北端として
00:04:15知られるこの町から
00:04:17さらにフェリーに乗ること
00:04:19およそ2時間。
00:04:21たどり着いたのは
00:04:23ごっかんの島、リシリ島。
00:04:25そんなリシリ島の
00:04:27名産品といえば
00:04:29誰もが知るリシリ昆布。
00:04:31香り高く
00:04:33うどん麺や具材など
00:04:35素材本来の味を引き立てる
00:04:37ほのかな甘みのお出汁が
00:04:39とれるリシリ昆布は
00:04:41日本三大昆布の
00:04:43一種になる存在である。
00:04:45そんな
00:04:47リシリ昆布を使った冬眠の
00:04:49冬を支えるパワー
00:04:51うどんとは?
00:04:53まるい食堂さんっていうのが
00:04:55ありまして
00:04:57あそこの鍋焼きうどんすごくおいしいですね。
00:04:59鍋焼きうどんっていうのが
00:05:01やっぱりいいんですよね。
00:05:03あそこの店は。
00:05:05どういうときに食べたくなります?
00:05:07今みたいな天気のときに。
00:05:11リシリ島のパワーうどん
00:05:13それはまるい食堂の
00:05:15鍋焼きうどん
00:05:17一強だという。
00:05:19うわ、うまそう。
00:05:21鍋焼きうどんを温めるべく
00:05:23早速お店へ。
00:05:25今年で創業70年を迎える
00:05:27老舗食堂の
00:05:29鍋焼きうどんとは?
00:05:31お待たせしました。
00:05:33鍋焼きうどんです。
00:05:37こちらが
00:05:39冬眠の冬を支える
00:05:41鍋焼きうどん。
00:05:43鍋焼きに負けない太めの
00:05:45自家製麺を持ち上げると
00:05:47湯気とともに立ち上るのは
00:05:49リシリ昆布の香り。
00:05:51もちろんリシリ昆布を
00:05:53ふんだんに使用し
00:05:55厳しい冬を乗り越えられるようにと
00:05:57濃いめの味付け。
00:05:59うわ、おいしそう。
00:06:01氷点下
00:06:03五道で食べたらおいしいぞ、これ。
00:06:05昔からずっと
00:06:07変わらないこの味が
00:06:09長年冬眠を
00:06:11魅了し続けているのだ。
00:06:13さらに注目してほしいのが
00:06:15真ん中に入っている
00:06:17この天ぷら。
00:06:19実はリシリさんの
00:06:21タコが練り込まれている
00:06:23この町ならではのトッピング。
00:06:25タコ天以外に
00:06:27豚肉やほうれん草など
00:06:29具材は全部で9種類。
00:06:31リシリ昆布が
00:06:33効いたお出汁に旧種の
00:06:35具材の旨味がにじみ出る。
00:06:37そこびえした体を
00:06:39温めリシリを存分に
00:06:41感じることができる贅沢な
00:06:43一杯だ。
00:06:45出汁もやっぱりリシリ昆布使っていて
00:06:47もう最高だったな
00:06:51冬眠の胃袋をがっちり掴んだ
00:06:53鍋焼きうどん
00:06:55ごちそうさまでした。
00:06:59続いては
00:07:01リシリ島からおよそ
00:07:032400キロ離れた
00:07:05沖縄県から。
00:07:07中でもパワーうどんがあるのは
00:07:09沖縄本島から
00:07:11およそ400キロ離れた
00:07:13石垣島
00:07:15そもそも沖縄といえば
00:07:33沖縄といえば
00:07:35早期そばや石垣島ならではの
00:07:37八重山そばなど
00:07:39やはり根強いそば文化。
00:07:43そんな沖縄にある数少ない
00:07:45うどん店の一つが
00:07:47たらく製麺。
00:07:49自家製麺のうどん専門店としては
00:07:51おそらく日本最南端。
00:07:53こちらでいただける
00:07:55石垣島ならではの
00:07:57うどんとは。
00:08:05一見うどんとは思えない
00:08:07なんとも見た目から
00:08:09パワーを感じる一杯。
00:08:11器に蓋をするように
00:08:13敷き詰められているのは
00:08:15色鮮やかな石垣牛。
00:08:17そこへ熱々のだしをかけて
00:08:19シャブシャブ感覚で味わう。
00:08:21めっちゃ柔らかくて美味しいです。
00:08:23お肉も美味しいです。
00:08:25結構だしの味も
00:08:27しっかりしてるから
00:08:29飲んだ後でもいい。
00:08:31そう、まずこだわりを感じるのが
00:08:33このだし。
00:08:35あごやいりこ、昆布など
00:08:37数種類の素材から取った
00:08:39うどんだしに
00:08:41二種類の味を感じるのが
00:08:43このだし。
00:08:45あごやいりこ、昆布など
00:08:47数種類の素材から取った
00:08:49うどんだしに
00:08:51二種類の味噌を合わせている。
00:08:53これにより
00:08:55甘みのある石垣牛の味わいに
00:08:57負けないスープとなるのだ。
00:09:01このシャブシャブうどんは
00:09:03地元の人も観光客も楽しめる
00:09:05ご当地うどんを作りたいと
00:09:07考案。
00:09:09中でも特に力を入れているのが
00:09:11自家製の麺。
00:09:15二種類の小麦粉に
00:09:17あごやいりこ、そしてうどんには
00:09:19珍しい卵や隠し味などを
00:09:21合わせ、試行錯誤の末に
00:09:23完成した
00:09:25自家製麺なのだ。
00:09:43石垣島で味わううどん。
00:09:45そのこだわりも厚かった。
00:09:57去年開催された
00:09:59パリオリンピック。
00:10:01日本のアスリートたちが
00:10:03世界を相手に躍動。
00:10:05そんな日本中を熱狂させた
00:10:07オリンピアンと切っても
00:10:09切れない関係にあるのが
00:10:11そう、うどんである。
00:10:15バレー界のニュースター
00:10:17高橋蘭選手や
00:10:19バスケ界のホープ
00:10:21河村裕樹選手など
00:10:23多くのスター選手が
00:10:25試合前のルーティンとして
00:10:27効率よくエネルギーを補給できる
00:10:29うどんを食べているのだ。
00:10:33中でも香川県に
00:10:35オリンピアンと深い関係の
00:10:37うどんがあるとの情報が
00:10:39調査に向かったのは
00:10:42こんにちは
00:10:44ティモンディの高橋で
00:10:46みんなで
00:10:48うどんになろう
00:10:50難しいこと言うな
00:10:52俺やれば
00:10:54芸人と野球選手の
00:10:56二刀流で活躍する
00:10:58ティモンディ高橋調査員
00:11:02僕も現役で野球選手で
00:11:04やっていただいてますんで
00:11:06まさにうどんはアスリートにとって
00:11:08必要不可欠なパワーうどん
00:11:10愛してますよ
00:11:12結構普段食べられてますよね
00:11:14もちろんです
00:11:16元々アルバイトもしてまして
00:11:18その時は週12ぐらいで
00:11:20食べてましたね
00:11:22まかないで1日2回の時も
00:11:24ありましたから
00:11:26そんな高橋調査員にも負けない
00:11:28うどん愛強めのオリンピアン
00:11:30というのが
00:11:32どーん
00:11:34久坂選手
00:11:36うどんパワーのね
00:11:38うどんパワーで取ったっておっしゃってた方
00:11:42パリオリンピックレスリング
00:11:4477キロ級で金メダルを獲得した
00:11:46香川県出身の
00:11:48久坂直選手
00:11:50そんな久坂選手の
00:11:52パワーの秘密
00:11:54それは
00:12:02試合前に必ず食べる
00:12:04勝負飯
00:12:06どんなんだそう
00:12:08久坂選手が通ってた
00:12:10お店があると
00:12:12知りたい
00:12:14行きましょうよ
00:12:16レッツゴー
00:12:18どっちですか
00:12:20レッツゴー
00:12:22早速
00:12:24高松駅から車で30分ほどの
00:12:26久坂選手行きつけの
00:12:28お店へ
00:12:30あれですね
00:12:32アズマさん
00:12:34いいオレンジですね
00:12:36屋根も旗もね
00:12:38オレンジ色で
00:12:40ちょっとだしの香りもしてきましたね
00:12:44のれんもオレンジ
00:12:46いいビタミンカラー
00:12:48すごい
00:12:50久坂選手の
00:12:52金メダルを獲得
00:12:54おめでとう
00:12:56希望の星
00:12:58ここの出身なんだ
00:13:00失礼します
00:13:02めちゃくちゃお客さんいる
00:13:04失礼します
00:13:06こんにちは
00:13:08お探しします
00:13:10回転も早いのに
00:13:12かけうどん
00:13:14290円
00:13:162,025円に
00:13:20かけうどんが
00:13:22衝撃の200円台で食べられる
00:13:24アズマうどんは
00:13:26揚げたてのお惣菜を
00:13:28自分でとる
00:13:30セルフスタイルのお店で
00:13:32お昼時には連日行列ができる
00:13:34うどん王国香川でも
00:13:36大人気のうどん店だ
00:13:38こちらのお店に
00:13:40久坂選手が
00:13:42通われてた
00:13:44本当ですか
00:13:46近所です
00:13:48知り合いの息子さんなんで
00:13:50まさか金メダリストになると思ってないんで
00:13:52近所の兄ちゃんですよ
00:13:54近所の
00:13:56うどんで体作りをして
00:13:58金メダル取ったってことですよね
00:14:00そうですね
00:14:02かたての親じゃないですか
00:14:04ありがとうございます
00:14:06久坂選手が欠かさず
00:14:08いつも食べるというパワーうどんとは
00:14:10はい
00:14:12お待たせしました
00:14:14久坂のスペシャルです
00:14:16でっかい
00:14:18でか盛り
00:14:20超とく盛りじゃないですか
00:14:26あ
00:14:40パリオリンピックレスリング
00:14:4277キロ級金メダリスト
00:14:44久坂ナオ選手が
00:14:46いつも食べるというパワーうどんとは
00:14:50はいお待たせしました
00:14:52久坂ナオスペシャルです
00:14:54This is a very large serving.
00:15:00How many grams is this?
00:15:04This is about 300g.
00:15:07This is about 1kg.
00:15:13This is the meat udon that KUSAKA eats every time he visits.
00:15:20He eats 300g of noodles in 4 servings.
00:15:25This is about 1.5kg.
00:15:28He eats this large udon on his way home from club activities.
00:15:32He trains his legs.
00:15:39The noodles are amazing.
00:15:43This is a very large serving.
00:15:47I eat this.
00:15:49This is a large serving.
00:15:59This is a large serving.
00:16:03This is a large serving.
00:16:05This is very elastic.
00:16:09This is not hard, this is very elastic.
00:16:12This is not hard, this is very elastic.
00:16:17This is very elastic.
00:16:19This is a very large serving.
00:16:21This is a large serving of udon.
00:16:24This is a very large serving.
00:16:29This looks delicious.
00:16:33I eat udon, but I want rice.
00:16:37When I was in high school, I wanted him to be close to me.
00:16:44He has been supporting KUSAKA since he was a student.
00:16:48He said this before the Olympics.
00:16:52We said that we would support him.
00:16:56He said that if he won a medal, he would eat udon for the rest of his life.
00:17:01He made a promise.
00:17:03I didn't expect to win a medal so easily.
00:17:09He made a promise.
00:17:12He said that if he won a medal, he would eat udon for the rest of his life.
00:17:15I thought he would do his best.
00:17:17He said that he had won the best medal.
00:17:21Of course.
00:17:24He wanted to support KUSAKA.
00:17:27He wanted to support KUSAKA.
00:17:29They have a wonderful relationship.
00:17:32They have a wonderful relationship.
00:17:37TAKAGISHI eats udon.
00:17:52I ate udon.
00:17:54Thank you very much.
00:17:56This is delicious.
00:17:58I felt the strength of KUSAKA's lower body.
00:18:03I felt the strength of KUSAKA's lower body.
00:18:10I thought it was a medal because of the udon.
00:18:16I will eat udon.
00:18:19I will do my best this season.
00:18:22Thank you very much.
00:18:23If you lose 150 kg, you will be free.
00:18:26Really?
00:18:27If you lose 150 kg, you will be free.
00:18:30I will do my best.
00:18:34I will do my best.
00:18:36Thank you very much.
00:18:41I want to eat udon.
00:18:44I need a lower body.
00:18:46I want to eat udon.
00:18:48I want to eat udon.
00:18:49Other than KUSAKA, there are other great athletes.
00:18:54Other than KUSAKA, there are other great athletes.
00:18:58Wait a minute.
00:19:01YUTA HANABE is also a Japanese player.
00:19:07Is he a local?
00:19:10There are two medalists and two NBA players.
00:19:15YUTA HANABE ate udon before the Olympics.
00:19:19Do you eat udon?
00:19:23Of course, I eat udon when I'm hungry.
00:19:29I thought it was a light taste.
00:19:32Are you making a joke?
00:19:34KANSAI is a light-tasting udon.
00:19:40I came to HIROSHIMA to eat power udon.
00:19:44KURESHI, which faces the Seto Inland Sea, has a dynamic udon.
00:19:53This is KAKI-AGE UDON.
00:19:55This is a great KAKI-AGE UDON.
00:19:57This is a great KAKI-AGE UDON.
00:20:00This is like a mountain.
00:20:03This is a great KAKI-AGE UDON.
00:20:09This is a great KAKI-AGE UDON.
00:20:11There is a KAKI-AGE UDON that cannot be eaten up.
00:20:15This is YURIICHI, which has a store by the sea.
00:20:19This is KAKI-AGE UDON.
00:20:28This is KAKI-AGE UDON.
00:20:35KAKI-AGE UDON is YURIICHI's signature menu.
00:20:39This is a normal size.
00:20:42Isn't there a little KAKI-AGE UDON in the first place?
00:20:46I don't know which one is the main character.
00:20:50There is one KAKI-AGE UDON on top of the UDON.
00:20:53There are four more KAKI-AGE UDON here.
00:20:57And one KAKI-AGE UDON is quite large.
00:21:01The first order is a little small in volume.
00:21:08However, I can see the popularity of the customers who order regardless of their generation.
00:21:17I heard that there are a lot of KAKI-AGE UDON.
00:21:20I was surprised.
00:21:21This is very crispy.
00:21:23The vegetables are fresh and delicious.
00:21:27The onions are well cooked.
00:21:30This is sweet.
00:21:31The soup is delicious.
00:21:33The noodles are delicious.
00:21:37KAKI-AGE UDON has 10% of carrots and 90% of onions.
00:21:42When you are busy, you can use more than 100 kg of onions a day.
00:21:48By the way, most of the business hours are prepared with onions.
00:21:53I'm crying.
00:21:57KAKI-AGE UDON is born from the desire to make the customers happy.
00:22:04I want customers to be happier.
00:22:06With such a desire, KAKI-AGE UDON has evolved.
00:22:09KAKI-AGE UDON is now the size of a submersible.
00:22:12This is 780 yen in volume.
00:22:15I was surprised.
00:22:18Thank you very much.
00:22:20How was it?
00:22:22How was it?
00:22:24It was delicious.
00:22:26By the way, most of the KAKI-AGE UDON customers put it in a bag and take it home.
00:22:32This is a common style in YURIICHI.
00:22:34This is KAKI-AGE UDON.
00:22:36This is a premise that you can't eat anymore.
00:22:39Now the price of KAKI-AGE UDON is high.
00:22:41People say that they don't fry food at home.
00:22:44This is great.
00:22:46I want customers to be happy.
00:22:49KAKI-AGE UDON is full of service and volume.
00:22:52GOCHISOUSAMA.
00:22:57The next power UDON is from SAITAMA.
00:23:01When it comes to SAITAMA UDON, it starts with MUSASHI UDON.
00:23:04UDON is born in more than 18 regions.
00:23:08UDON KYO-WA-KOKU is located in KAGAWA, UDON Prefecture.
00:23:15There is a power UDON in SAITAMA, which is also called the second UDON Prefecture.
00:23:22I went to the surveyor.
00:23:26Hello, I'm NANAMAGARI.
00:23:28I'm NANAMAGARI.
00:23:31I'm in the first place in the ranking.
00:23:36This is the power UDON.
00:23:41I was chosen.
00:23:44I surveyed NANAMAGARI, a comedy duo.
00:23:49The first family I met is a UDON restaurant in KAGAWA.
00:23:54I report the power UDON in SAITAMA.
00:24:02I went to the restaurant.
00:24:07I saw a shocking sight.
00:24:14Wait a minute.
00:24:16It says UDON.
00:24:18Wait a minute.
00:24:20There are many people.
00:24:22It's still morning.
00:24:24What does that mean?
00:24:26There are already customers in front of the restaurant.
00:24:31What time does the line start?
00:24:347 o'clock.
00:24:36The front line is in line at 7 o'clock.
00:24:39The line is in line for more than 2 hours.
00:24:42That's very popular.
00:24:44The line opens at 10 o'clock.
00:24:46There is still time until the opening of the restaurant.
00:24:49I talked to TAISHO first.
00:24:52This restaurant is different from other restaurants.
00:24:55This restaurant is very popular.
00:24:57This restaurant is very popular.
00:24:59This restaurant is very popular.
00:25:01Wait a minute.
00:25:03The price of UDON is 680 yen.
00:25:05Is it cheap?
00:25:07All UDON are cheap.
00:25:11All the menus are written in a powerful way.
00:25:14All the menus are original menus.
00:25:17Other restaurants are attractive.
00:25:21All the menus are UDON.
00:25:23All the menus are UDON.
00:25:25All the menus are UDON.
00:25:28What does that mean?
00:25:30What is this?
00:25:32The main dish is UDON.
00:25:34Is it more than that?
00:25:36I'm looking forward to the famous UDON in Kagoyasumi.
00:25:39I'm waiting for the best UDON.
00:25:41I'm waiting for the best UDON.
00:25:44There are many people in line.
00:25:46I'm looking forward to it.
00:25:48Where is BORIS?
00:25:50Where is BORIS?
00:25:53Let's line up.
00:25:55What are you doing?
00:25:58Don't interrupt me.
00:26:01Who are you?
00:26:03I'm from PARALLEL WORLD.
00:26:08I'm HAKATA HANAMARU.
00:26:10HANAMARU?
00:26:12That's completely different.
00:26:14What is that?
00:26:16What is that?
00:26:18I'm DAIKICHI SENSEI from PARALLEL WORLD.
00:26:21Is DAIKICHI like this?
00:26:23Is DAIKICHI like this?
00:26:25This is a wonderful world.
00:26:27This is a great world.
00:26:29This is like a group life.
00:26:32This is KENDO KOBAYASHI.
00:26:34This is KENDO KOBAYASHI in a different world line.
00:26:37This is PIES AYABE.
00:26:39This is PIES AYABE.
00:26:41This is PIES AYABE.
00:26:43I have been waiting for a long time.
00:26:46Where have you been?
00:26:48I've been waiting for you.
00:26:50I've been waiting for three people.
00:26:52What do you mean by three people?
00:26:54Three people.
00:26:56Three strange people came out.
00:26:58Is that so?
00:27:00We took a little detour,
00:27:02but we finally met udon.
00:27:06Thank you for waiting.
00:27:08What?
00:27:10Here's your udon and daikon.
00:27:12What?
00:27:14It's a mess.
00:27:20What is the strange udon in Saitama Prefecture?
00:27:24Here's your udon.
00:27:26Thank you for waiting.
00:27:28Here's your udon and daikon.
00:27:30What?
00:27:32It's not udon,
00:27:34but a whole daikon.
00:27:36What the hell is this?
00:27:38Wait a minute.
00:27:40You can eat the rest at home.
00:27:42You can eat it at home?
00:27:44You can grate the whole daikon
00:27:46and take the rest home.
00:27:48That's the Kagoyasumi style.
00:27:50You can eat the rest
00:27:52with the daikon
00:27:54that you worked hard to grate.
00:27:58Thank you for waiting.
00:28:00It even comes with a kakiage.
00:28:04This is the famous spicy daikon udon.
00:28:06This is the famous spicy daikon udon.
00:28:08It's a sukemen style udon
00:28:10with a lot of vegetables and kakiage.
00:28:12It costs 880 yen
00:28:14with a whole daikon.
00:28:16It's 880 yen.
00:28:18It's a sukemen style udon
00:28:20with a whole daikon.
00:28:22It's a sukemen style udon
00:28:24with a whole daikon.
00:28:26He's a professional.
00:28:28He's a professional.
00:28:30He's a professional.
00:28:32It's really good.
00:28:36It's spicy,
00:28:38but the spiciness of the daikon
00:28:40makes me want to eat more.
00:28:42It goes well with the udon.
00:28:44It's very elastic.
00:28:46It's very elastic.
00:28:48It's very elastic.
00:28:50How is it compared to Kagawa's udon?
00:28:52It's more elastic than smooth.
00:28:54It's more elastic than smooth.
00:28:56The secret to the unique
00:28:58chewy texture that captivates
00:29:00the person who eats it
00:29:02lies in the time to make the noodles
00:29:04and in the production process.
00:29:06The flour is 100% domestic.
00:29:08The flour is 100% domestic.
00:29:10The flour is 100% domestic.
00:29:12The flour is 100% domestic.
00:29:16The time to make the noodles
00:29:18is also different.
00:29:20The sound of the noodle making
00:29:22is heard at 10 o'clock at night
00:29:24when the moon is shining.
00:29:26By making the noodles the day before
00:29:28and aging it overnight,
00:29:30the smoothness and
00:29:32the chewy texture of the noodles
00:29:34can be achieved.
00:29:36The udon that Taisho
00:29:38put a lot of effort into
00:29:40was the power udon
00:29:42of Saitama Prefecture.
00:29:46I understand the meaning of power.
00:29:48The volume and
00:29:50the thickness.
00:29:52The thickness was amazing.
00:29:54And the daikon.
00:29:56He said,
00:29:58you can take it home.
00:30:00Let's take the daikon home.
00:30:02This is daikon.
00:30:04Wow.
00:30:06The daikon keeps coming out.
00:30:08The kakiage of Hiroshima
00:30:10and the daikon.
00:30:12This was a take-out corner.
00:30:14Right.
00:30:16Kakiage and daikon.
00:30:18It's a return on investment.
00:30:20It's really for the customers.
00:30:22Right.
00:30:24This is 880 yen.
00:30:26Japan doesn't have such a different price.
00:30:28It's strange.
00:30:30It's not because it's Saitama or Hiroshima.
00:30:32Right.
00:30:34Line-up.
00:30:36It's the best seasoning.
00:30:38That's true.
00:30:40The longer you wait,
00:30:42the more you want to eat udon.
00:30:44It becomes more delicious.
00:30:46And in Japan,
00:30:48there are many udon
00:30:50that you want to eat in a line.
00:30:52What kind of udon
00:30:54is waiting for you at the end of the line?
00:30:56Our town line-up
00:30:58udon map.
00:31:02The first line-up udon
00:31:04is from Kyoto Prefecture.
00:31:06This is a line-up
00:31:08of Kansai Kusshi.
00:31:10This is
00:31:12Kyoto City.
00:31:14Although it opened 30 minutes ago,
00:31:16there are already
00:31:18about 30 people.
00:31:20It's a famous restaurant
00:31:22that has been in Kyoto for more than 80 years.
00:31:24It's called Okakita.
00:31:26It's also a popular restaurant
00:31:28in Kyoto.
00:31:30How many minutes ago?
00:31:32About an hour ago.
00:31:34It's only available here.
00:31:36The soup stock is the same.
00:31:38How did you feel when you first ate it?
00:31:40I was shocked.
00:31:42At 11 a.m.,
00:31:44the business starts.
00:31:46The first line-up of customers
00:31:48come in one after another.
00:31:50By the way,
00:31:52the waiting time after opening
00:31:54is about 30 minutes.
00:31:56This is the udon
00:31:58that Okakita people
00:32:00want to eat in a line.
00:32:04This is Tentoji udon
00:32:06that many people
00:32:08order.
00:32:10The soup stock is made
00:32:12from kelp and four kinds of
00:32:14shavings.
00:32:16It's a Kyoto-like
00:32:18elegant dish
00:32:20with a lot of eggs.
00:32:22It's done.
00:32:24From the inside,
00:32:26the glossy noodles
00:32:28with the soup stock
00:32:30look delicious.
00:32:32It's cold.
00:32:34It's warm.
00:32:36The soup stock and the eggs
00:32:38make it delicious.
00:32:40I love udon.
00:32:42I couldn't eat it last time,
00:32:44so I ordered a lot this time.
00:32:46Do you want to eat it in a line?
00:32:48Yes.
00:32:50The children don't hesitate
00:32:52to wait for the udon.
00:32:54Thank you for the meal.
00:32:56The line-up of udon
00:32:58in Kyoto
00:33:00starts from Tokyo.
00:33:04Udon from all over Japan
00:33:06are gathered in Tokyo.
00:33:08The line-up of udon
00:33:10in Tokyo
00:33:12is the 5th Hanayama udon
00:33:14in Ginza.
00:33:16Wow.
00:33:18There are a lot of people in a line.
00:33:20There are a lot of people in a line.
00:33:22There are a lot of people in a line.
00:33:24The restaurant is located in Gunma Prefecture.
00:33:26It was established about 130 years ago.
00:33:28It's the best udon restaurant
00:33:30in Kyoto.
00:33:32It's the best udon restaurant
00:33:34in Japan.
00:33:36The line-up of
00:33:38Hanayama udon
00:33:40in Ginza is
00:33:42like this.
00:33:44The line-up of udon
00:33:46continues
00:33:48in a long line.
00:33:50Despite the fact that
00:33:52the line-up is before the opening,
00:33:54there are about 90 people in a line.
00:33:56Even before the opening,
00:33:58people wait for 2 hours in a line.
00:34:02There is a special feature
00:34:04in the line-up of Hanayama udon.
00:34:06Where are you from?
00:34:08Taiwan.
00:34:10America.
00:34:12Mexico.
00:34:14More than 80% of the people in a line
00:34:16are tourists from overseas.
00:34:20Are you waiting for the udon?
00:34:22Yes.
00:34:24Of course.
00:34:26Here is the udon
00:34:28that people who visited
00:34:30in an inbound line-up.
00:34:34Onihimokawa.
00:34:38A cute tanuki bowl
00:34:40and colorful toppings.
00:34:42The look that makes you want to
00:34:44take a picture of it
00:34:46is one of the reasons
00:34:48that tourists love it.
00:34:52The feature of this udon is
00:34:54the wide noodles.
00:34:56The thick noodles
00:34:58are calculated in millimeters.
00:35:00They are chewy
00:35:02and have a great texture.
00:35:06Although it is difficult
00:35:08to eat the unique noodles,
00:35:10I can't stop eating it.
00:35:12It's delicious.
00:35:16The food is really delicious.
00:35:18So I recommend it.
00:35:20It's delicious.
00:35:24The udon
00:35:26captivates foreign tourists.
00:35:28Thank you for the meal.
00:35:30And now,
00:35:32we'll discover
00:35:34a great line-up.
00:35:36It is...
00:35:38Kagawa Prefecture,
00:35:40the absolute king of udon.
00:35:44The line-up of Kagawa Prefecture
00:35:46is amazing.
00:35:48Let's go to the restaurant.
00:35:50It looks like this.
00:35:52There is a line-up.
00:35:54Look over there.
00:35:56There are a lot of people.
00:35:58Even though it's 9 a.m.,
00:36:00we found a line-up of customers.
00:36:04If you follow the line-up from the last day,
00:36:06you can turn around
00:36:08the corner of the building
00:36:10and walk along the wall
00:36:12of the restaurant.
00:36:14If you turn around again,
00:36:16you can go to the entrance.
00:36:18The line-up continues
00:36:20to the inside of the restaurant.
00:36:22There are more than 100 people.
00:36:24It's like
00:36:26in the movie
00:36:28of Fuji-Q Highland.
00:36:30There is a line-up from the inside.
00:36:32Such an amazing line-up
00:36:34is Kagawa Prefecture's
00:36:36famous restaurant,
00:36:38Nagata in Kanoka.
00:36:40I came from Osaka.
00:36:42I left home around 6 p.m.
00:36:44and came here.
00:36:46I came from Fukuoka.
00:36:48I came from Nagano.
00:36:50I came from Niigata.
00:36:52As a result,
00:36:54many tourists came from all over the country.
00:36:56The waiting time is
00:36:58almost two hours.
00:37:00There are so many people.
00:37:02I was surprised.
00:37:04I thought there were more people.
00:37:06I was about to quit.
00:37:10What kind of udon
00:37:12does she want to eat
00:37:14even if she has to wait in line?
00:37:20Nagata in Kanoka
00:37:22is a popular restaurant
00:37:24in Kagawa Prefecture.
00:37:26This is the udon
00:37:28that she wants to eat
00:37:30Kama-age udon
00:37:32This is Kama-age udon
00:37:34which has a large pot.
00:37:38Inside,
00:37:40there are 4.5 servings
00:37:42of hot Sanuki udon
00:37:44which just came out of the kiln.
00:37:46The best part of this udon
00:37:48is that you can eat it
00:37:50with your family
00:37:52and couples.
00:38:00The broth of Iriko
00:38:02is amazing.
00:38:04It's stronger than others.
00:38:06When you eat Kama-age udon,
00:38:08you can't help but eat it.
00:38:10One of the reasons
00:38:12why Kanoka has a long line
00:38:14is the soup provided by this pot.
00:38:16You don't heat it directly
00:38:18in the pot,
00:38:20but you boil it.
00:38:22By doing so,
00:38:24you can enjoy Iriko's original aroma
00:38:26to the fullest.
00:38:30It's worth waiting in line.
00:38:32The more you wait in line,
00:38:34the more delicious it gets.
00:38:36It's getting more and more common.
00:38:38It's delicious.
00:38:40The line is the best seasoning.
00:38:42That's all for the
00:38:44Kama-age udon map.
00:38:46That was amazing.
00:38:48That was amazing.
00:38:50That was amazing.
00:38:52In Kagawa Prefecture,
00:38:54there are a lot of udon restaurants, right?
00:38:56Yes, there are.
00:38:58There are udon restaurants everywhere.
00:39:00This time,
00:39:02we've prepared
00:39:04Kanoka's udon
00:39:06that you can wait in line for more than 2 hours.
00:39:08Is this Tachibana Udon?
00:39:10Yes, it's Tachibana Udon.
00:39:12There are a lot of rules.
00:39:14There are a lot of rules.
00:39:16It's free of charge.
00:39:18Do you eat it as it is?
00:39:20Yes, as it is.
00:39:22Do you want to soak it in udon soup?
00:39:24Yes, let's soak it in udon soup.
00:39:26Miyazaki is going to eat it.
00:39:28I'll put an egg in it.
00:39:32It's delicious.
00:39:34It's really delicious.
00:39:36Iriko is the shine of a diamond.
00:39:38Sweet iriko.
00:39:46It's delicious.
00:39:48It's delicious, isn't it?
00:39:52I'm disqualified as a professional,
00:39:54but I don't want to talk.
00:39:56I don't want to talk.
00:40:00The strength of this iriko is amazing.
00:40:02It's delicious, isn't it?
00:40:04It's delicious.
00:40:06It's like swimming.
00:40:08It's like swimming.
00:40:12Let's eat it for a while.
00:40:16Can I wait in line?
00:40:18I'd like to go to Kagawa if I have a chance.
00:40:20Let's go.
00:40:24Next, we came to Iwate prefecture in search of udon.
00:40:30In Oshu City, a snowy town surrounded by the O-U mountain range,
00:40:36there is a super star from this town,
00:40:38SHOUHEI OTANI,
00:40:40who is also a power udon.
00:40:44It doesn't look like udon.
00:40:46It doesn't look like udon.
00:40:48It doesn't look like udon.
00:40:50It looks like mud.
00:40:52When I was served udon,
00:40:54I thought I was really ordering udon.
00:40:56It came out from below.
00:40:58It warms my body.
00:41:00It's a soul food from a long time ago.
00:41:02It's been there since a long time ago?
00:41:04It's been there since a long time ago.
00:41:06It's been there since a long time ago.
00:41:08What does it mean that you can't see anything?
00:41:12I ordered udon from the store.
00:41:16It was brought to the table.
00:41:18It looks delicious.
00:41:20It looks delicious.
00:41:22It looks like a black udon.
00:41:26This is Iwate prefecture's power udon.
00:41:28This is Iwate prefecture's power udon.
00:41:30This is ESASHI ANKAKE udon.
00:41:32This is EASASHI ANKAKE udon.
00:41:34This is a soy-based solid udon.
00:41:36This is a soy-based solid udon.
00:41:38It's a mysterious udon
00:41:40that has udon and ingredients in it.
00:41:44When I put the chopsticks in the bowl,
00:41:46Hot udon noodles are served from the inside.
00:41:51If you take a bite, you can feel the coldness of Iwate at once.
00:41:58Wow, it looks delicious.
00:42:02Thank you very much.
00:42:07It's delicious.
00:42:09It's hard to make this kind of taste at home.
00:42:13It's sweet and spicy.
00:42:15It's delicious.
00:42:18It's not too salty for the color.
00:42:21I feel like it's working.
00:42:25The secret to popularity is the thick sauce.
00:42:31By adding a large amount of hard-melted potato starch,
00:42:36it creates a unique texture that doesn't cool down and doesn't collapse until the end.
00:42:45It's an ankake udon noodle that has been eaten since the early days of Showa.
00:42:49Originally, it was served as a hospitality to the visitors who visited this area in the harsh winter.
00:42:58Now, it is a popular winter food in this area.
00:43:04I want to worship.
00:43:05It was cold in the morning, so it's warm and I feel like I can eat it in the afternoon.
00:43:10I think this is just right when it's cold.
00:43:15I can't get enough of this ankake udon noodle in the cold winter.
00:43:19Thank you for the meal.
00:43:26Next, we visited Aichi prefecture.
00:43:30Gamagori City is famous for its two sides of the Mikawa Bay and the beauty of the sea.
00:43:35There is a popular power udon noodle in this city.
00:43:43Udon.
00:43:45I'd like you to make me Gamagori Udon.
00:43:47Gamagori Udon.
00:43:50Gamagori Udon?
00:43:54That's what it looks like.
00:43:56Gamagori Udon.
00:43:58Gamagori Udon.
00:44:00Gamagori Udon.
00:44:01I don't really like udon.
00:44:03But the udon there is delicious.
00:44:05I can eat it.
00:44:08What is the identity of Gamagori Udon that the citizens of Gamagori have in mind?
00:44:19What is the identity of Gamagori Udon that the citizens of Gamagori have in mind?
00:44:29This is Gamagori Udon.
00:44:32This is delicious.
00:44:34What is the identity of Gamagori Udon?
00:44:36It's Asari Udon made with Asari.
00:44:40Asari Udon.
00:44:43It's delicious.
00:44:45It's really delicious.
00:44:48It's sweet.
00:44:51It's not hot.
00:44:54It's really soft.
00:44:56Gamagori Udon is the best.
00:44:59It's like a seafood broth.
00:45:03It's really delicious.
00:45:06In fact, Mikawa Bay, where Gamagori City is located, has the best amount of Asari in Japan.
00:45:15Gamagori Udon, which uses Asari with soft meat and plenty of umami,
00:45:20has won three times in a tournament to decide the best udon in Japan.
00:45:25This is the best.
00:45:29Gamagori Udon is representative of local supermarkets.
00:45:35It's good.
00:45:39It is a very popular udon that many customers from outside the prefecture come to eat on weekends.
00:45:46In fact, there is a strict rule to maintain the brand.
00:45:52In principle, you can use Mikawa Bay's Asari,
00:45:56or you can use Gamagori's Asari.
00:45:58There are five rules.
00:46:00If you can't follow them, you can't serve the udon.
00:46:06The number of Asari is more than five.
00:46:09You must use Gamagori's Asari.
00:46:13There are strict rules even for the number of Asari and ingredients.
00:46:17Only 16 stores with permission are allowed to sell this brand udon.
00:46:26Gamagori Udon, which protects the taste of the region with strict five rules.
00:46:31Thank you for the meal.
00:46:34This looks delicious.
00:46:36Asari is popular.
00:46:38Asari ramen is popular.
00:46:41Udon is popular.
00:46:44Iwate's udon is also popular.
00:46:48There are a lot of people who say it's dirty.
00:46:51Hanamaru and KENKOBA are gourmet entertainers who eat udon.
00:46:57I didn't know that.
00:46:59There are a lot of udon that people don't know about.
00:47:04From now on, it's time for the three-sided udon article.
00:47:09This is the person.
00:47:13Excuse me.
00:47:15I'm sorry to bother you.
00:47:17I was waiting at the parking lot in the snow.
00:47:20It was snowing.
00:47:22Akira Okazawa is a talent who is active in Fukuoka.
00:47:28He has been in charge of the udon shop for more than eight years.
00:47:33He publishes five books on udon.
00:47:36He is a well-known udon talent in Fukuoka.
00:47:39From now on, it's time for the three-sided udon article.
00:47:47There are a lot of scandals these days.
00:47:52There is a lot of news that is difficult to comment on.
00:47:55Our eyes will be analyzed later.
00:48:00There are a lot of topics.
00:48:02What are the topics you are interested in?
00:48:05In Hokkaido, cold udon is popular.
00:48:11Cold udon is popular even though it's cold.
00:48:17We are going to investigate why cold udon is popular in Hokkaido.
00:48:22Please continue to watch other topics.
00:48:26The first three-sided udon article is from Hokkaido.
00:48:32Hakodate, a tourist destination in Kusshi, has unique cold udon.
00:48:42I'm in the middle of Hakodate.
00:48:45Is this Nagoya udon?
00:48:48Is this Nagoya udon?
00:48:51I used to eat Nagoya udon.
00:48:54I think everyone is familiar with it.
00:48:58Nagoya udon in Hokkaido?
00:49:01What does that mean?
00:49:05Aichi's udon is famous for its miso-stewed udon from Nagoya.
00:49:10Toyohashi curry udon is also popular in recent years.
00:49:14There are more than 15 types of unique udon in the store.
00:49:19There is no udon called Nagoya udon in Aichi.
00:49:25We went to a special store to check it out.
00:49:31Nagoya udon in Hakodate.
00:49:34What is it?
00:49:38Thank you for waiting.
00:49:40This is Nagoya udon.
00:49:43This is Nagoya udon, which has been loved in Hakodate for many years.
00:49:49There are flat udon noodles, sausages, peppers, and a lot of cheese on the hot iron plate.
00:49:58It looks more like pasta than udon.
00:50:04This is common for Hakodate citizens.
00:50:09It looks like you want to use a fork, but it's udon, so you can eat it with chopsticks.
00:50:17If you put this on, the taste will change a little.
00:50:21Is that why his father got the sauce?
00:50:26This Nagoya udon is a light grilled udon with a salty base.
00:50:31It's popular to eat it with a homemade Worcestershire sauce.
00:50:40It's a unique udon, but why is it called Nagoya in Hakodate?
00:50:47I heard that the founder ate udon on the iron plate when he went on a trip to Nagoya.
00:50:58The history of Nagoya udon is surprisingly old.
00:51:02It goes back 75 years.
00:51:05The founder was impressed by the grilled udon noodles he ate when he traveled to Nagoya.
00:51:11It is said that it was reproduced as something that cannot be eaten even in Hakodate.
00:51:16It became the soul food of Hakodate.
00:51:21I would like to continue to be loved by everyone.
00:51:31Next, we came to Tokyo to look for udon noodles.
00:51:36We will investigate the rumor that there is a mysterious sound echoing in this city.
00:51:44I'm Hirako from Alco and Peace.
00:51:48Last year, the number of appearances in the program was 478.
00:51:53I'm Hirako from Alco and Peace.
00:51:56I'm at the Zoushiki shopping street in Ota-ku.
00:52:01It's a nostalgic shopping street with a Showa atmosphere.
00:52:06I heard a suspicious sound echoing here.
00:52:11It's not normal.
00:52:14I will investigate.
00:52:17What is the mysterious sound echoing in the shopping street overflowing with people?
00:52:24It's too quiet.
00:52:26It's like the silence before a storm.
00:52:33I heard something.
00:52:36Can you pick up the sound?
00:52:40A strange sound is coming from over there.
00:52:44It's written here.
00:52:46What is this sound?
00:52:49It's a creepy sound.
00:52:56It's a drum.
00:52:58There is a strange sight.
00:53:01What is the identity of the strange sight that the investigators saw?
00:53:05What is this sound?
00:53:12It's amazing.
00:53:14What is the identity of the strange sight that the investigators saw?
00:53:17It's a strange sight.
00:53:19It's written here.
00:53:21It's written here.
00:53:23It's written here.
00:53:25It's written here.
00:53:27It's written here.
00:53:29It's written here.
00:53:31It's written here.
00:53:34It's a drum.
00:53:36There is a strange sight.
00:53:39What is the identity of the strange sight that the investigators saw?
00:53:43Can you pick up the sound?
00:53:47It's a drum.
00:53:49It's a drum.
00:53:51It's a drum.
00:53:57It's like a drum.
00:53:59It's like a drum.
00:54:04It's a bit young.
00:54:06It's a bit young.
00:54:08It's a bit young.
00:54:10I don't know this.
00:54:15It's about time to cut.
00:54:17I don't know this.
00:54:21I don't know this.
00:54:23It's coming.
00:54:25It's coming.
00:54:27I've been waiting for this.
00:54:30What is this?
00:54:32It's a bell.
00:54:36It's coming.
00:54:38It's coming.
00:54:40It's coming.
00:54:42It's a machine.
00:54:44It's coming.
00:54:46It's coming.
00:54:52Say something.
00:54:54I've been waiting for this.
00:54:56I've been waiting for this.
00:55:00The mysterious sound was made by the udon master, ONO UDON.
00:55:06ONO UDON?
00:55:08He is the owner of a restaurant called ASAKUSA SYNCHRO in OTAKU ZOSHIKI.
00:55:13He makes udon with light music at the same time as the store opens.
00:55:19It's like a show.
00:55:22I used to like watching udon when I was a kid.
00:55:25Why do you cut the udon according to the music?
00:55:29When I was practicing at home, I was playing music while working.
00:55:36I finished the song, but I couldn't finish the udon.
00:55:40That's why I cut the udon.
00:55:41That's why you cut the udon.
00:55:42That's why I cut the udon.
00:55:43That's why I cut the udon.
00:55:44That's because you're playing music.
00:55:46If I don't play music, I feel lonely.
00:55:50I started performing when I started calculating the length of the udon and the length of the song.
00:55:56By the way, what kind of song do you like?
00:56:00I've been listening to TEN FEET lately.
00:56:07I'm starting to understand.
00:56:08I'm getting excited.
00:56:11Chosai Hirako is drawn into the world of ONO UDON.
00:56:16Whose song was that?
00:56:19It's a song made by a friend of mine.
00:56:22Is it an original song?
00:56:23That's right.
00:56:24You can use it anywhere in your life.
00:56:26You don't have to worry about copyright.
00:56:28I see.
00:56:30ONO UDON has performed in various places so far.
00:56:37Fuji Rock?
00:56:38You're doing it on stage.
00:56:41It's New York.
00:56:44I'm taking the table myself.
00:56:46You're taking it.
00:56:48In addition, there is UDON DISCO, which combines dance and UDON.
00:56:53They perform in various places to spread the goodness of handmade UDON.
00:56:58What is the proud UDON made by such a new UDON artist?
00:57:04Here you are.
00:57:05Thank you very much.
00:57:06It's amazing.
00:57:07It's beautiful.
00:57:10This is the special KASHIWA TENZAN.
00:57:16Is it cold UDON?
00:57:17Yes, it is.
00:57:18We have hot UDON.
00:57:20But we don't serve the most delicious UDON.
00:57:25I'll try it.
00:57:27The UDON is beautiful.
00:57:36It's hot.
00:57:40This is delicious.
00:57:41Thank you very much.
00:57:43This is a good UDON.
00:57:46The texture of UDON is like silk.
00:57:50The moment I chewed it, I thought it would be tough.
00:57:55But it's chewy and soft.
00:57:58It has a very strange texture.
00:58:00What type of UDON is this?
00:58:03This is SANPAKUKEI UDON.
00:58:05UDON called SANPAKUKEI UDON has a soft texture.
00:58:11It is a combination of cold UDON and warm UDON.
00:58:16It looks delicious.
00:58:26It was delicious.
00:58:28I'm sorry.
00:58:29At the beginning, there was a strange sound.
00:58:34This is a Japanese chef's UDON.
00:58:37GOCHISOUSAMA DESHITA.
00:58:38Thank you very much.
00:58:41How was this UDON?
00:58:44This type of UDON has appeared.
00:58:47This is a good combination of SANUKI UDON and HAKATA UDON.
00:58:52This type of UDON is a hybrid of SANUKI UDON and HAKATA UDON.
00:58:59This type of UDON is popular in the world of UDON.
00:59:02Next is HANAMARU's news.
00:59:06A very popular UDON restaurant in FUKUOKA is in trouble.
00:59:12Please look at this.
00:59:15Last year, a news disturbed the world of UDON.
00:59:19A local UDON restaurant in FUKUOKA went to SKYLARK.
00:59:24Is that so?
00:59:26SKYLARK is a large restaurant chain that has more than 3,000 stores in Japan.
00:59:35A large company noticed a FUKUOKA UDON restaurant.
00:59:40That is SUKESAN UDON.
00:59:44SUKESAN UDON is one of the most popular UDON restaurants in FUKUOKA.
00:59:53SUKESAN UDON was established in 1976.
00:59:56SUKESAN UDON is a 24-hour UDON restaurant.
00:59:59SUKESAN UDON has more than 70 stores in FUKUOKA.
01:00:04SUKESAN UDON is very popular.
01:00:07SUKESAN UDON went to KANSAI for the first time in 2023.
01:00:11SUKESAN UDON has a strong taste.
01:00:18SUKESAN UDON went to KANTO last winter.
01:00:25SUKESAN UDON went to KANTO.
01:00:30This is a big news for FUKUOKA residents.
01:00:32This is a big news since Hanadai went to TOKYO.
01:00:38Let's go to the store.
01:00:42The first store to enter KANTO is CHIBA.
01:00:47YACHIYOSHI, which is about an hour's drive from TOKYO, is the site.
01:00:55It's amazing.
01:00:57There are reporters from all over the country.
01:01:01I can see their attention.
01:01:03What's going on?
01:01:06This is amazing.
01:01:08I was surprised.
01:01:10Look at this line.
01:01:14There are about 80 customers waiting for the grand opening.
01:01:19This alone raises expectations.
01:01:24Today is SUKESAN UDON.
01:01:27I took a day off today.
01:01:31I ate SUKESAN UDON when I went to FUKUOKA.
01:01:35I was the only one who ate SUKESAN UDON.
01:01:38This is SUKESAN UDON T-shirt.
01:01:41What do you think of this attention?
01:01:43This is natural.
01:01:47SUKESAN UDON KANTO is finally open.
01:01:52It's a big store, but it's full in an instant.
01:01:57How will the KANTO residents react?
01:02:02This is soft.
01:02:05This is KANTO's KUSHU UDON.
01:02:08I'll carry the noodles.
01:02:11The noodles are soft.
01:02:15I'm glad to be able to eat this in CHIBA.
01:02:20I was able to confirm the success of KANTO.
01:02:24I will eat KASHIWA UDON, a unique menu in northern Kyushu.
01:02:31KASHIWA UDON
01:02:37The noodles are soft.
01:02:40It's like FUKUOKA UDON.
01:02:43The softness of KASHIWA UDON and the sweetness of KASHIWA UDON are good.
01:02:50SUKESAN UDON is delicious in KANTO.
01:02:56SUKESAN UDON is famous in KANTO.
01:03:00TACHIBANA UDON is also a vending machine.
01:03:04TACHIBANA UDON is in Roppongi.
01:03:07Roppongi?
01:03:08TACHIBANA UDON is in Roppongi.
01:03:10Wait a minute.
01:03:11Are you going to Roppongi?
01:03:14Are you going to Ropponmatsu?
01:03:17The people of FUKUOKA who live in TOKYO say that.
01:03:24The people of FUKUOKA who live in TOKYO say that.
01:03:27Are you going to the port?
01:03:30Are you going to see SUKESAN UDON in CHIBA?
01:03:33I'm going to CHIBA.