ふらっと入った客の息の根を止める鬼盛り巨大唐揚げ定食がヤバい。。愛知岐阜の食堂５選

ふらっと入った客の息の根を止める鬼盛り巨大唐揚げ定食がヤバい。。愛知岐阜の食堂５選

That’s exasperating, isn’t it? Toyota City, Aichi Prefecture
5 min. drive from Toyota Interchange Established 64 years ago
Miura Family The third largest lava fried chicken in Japan.
Popular restaurant known for its overwhelming volume 8:00
Preparation begins Miura-san, the second owner, 61 years old Cooking rice It used to be a really popular diner. You had everything. I think it’s about ’63, ’64.
I think it’s going to be I mean, it was already done before I was born.
I was born, so it was already done. I’m the second generation. How long has it been since you took over?
How many years has it been since you took over? Since about the year 1989.
since I took over. That’s about 34 years. When my mother is alive.
Together, you know. Cooking 6 square kilograms of rice a day Where we have been together for many years You know, rice from Aichi. I’m allowed to do it in the center. When it’s cooked, there’s a routine. The best part of the rice is
is here. This is the best place to eat Tastes good when it’s done Every morning routine Joining hands with Kobo Daishi-sama The first to make an offering. The best part of the rice. That’s the routine. Transferring cooked rice to a warmer Cut cabbage When the Toyota Motor Corporation dormitory was built.
this area was built too. That’s why there were so many restaurants and such.
A lot of them were built. But now they’re not. people I met back then.
They’re all getting old now. What stores are still there? And we’re the only ones left on the street…
We’re the only ones left on the street. You know, there’s a place that’s been doing this for a long time.
I mean, there’s really only a few places around here that have been doing it for a long time. It’s called “Zakirova.”
It’s a TV show. And they introduced me on the TV show. And it kept me so busy.
My body broke down. Before.
I used to stay up all night and all morning. 24 hours a day, 7 days a week I was on until 3 or 4 in the morning. In the morning from noon (open for business) And then we took a break.
We did it till morning. That’s a hell of a way to work… That’s going to break you. And I was in the hospital for about two months. I was overworked and all that stuff… It’s been like that for decades. And now it’s like…
The prices have gone up horribly, haven’t they? Month after month after month…
Month after month after month… I don’t have a vendor once a month. Every time they come in, they say, “The price will go up. Oil goes up, too.
Also… Rice is going up.
It’s gone up about 50%. You’d be surprised.
It’s really… Chicken preparation Even thickness Eliminate uneven frying You know, the thickness of coco and coco are different. So you have to change the thickness like this If you equalize it to some extent The fire will be the same. The amount of chicken used in one day is
48 (kg) at the most I’m working on it right now.
For this evening The one for this morning.
I’m making it last night. At least 6 hours. Allow the flavors to soak in I don’t use commercial seasonings or anything like that.
I don’t use commercial seasonings or anything like that. Is this fried chicken a traditional menu? We had a menu for the fried food itself. In the old days. We used to do it about half as big as this. I was doing it until the morning. Friday night Toyota Motor Corp. That’s the end of the job. You’re at the end of work on Friday I had a lot of customers coming in for a drink.
I had a lot of customers coming in to drink. And there was always a group
and there was a group of about ten people who would come And they order two servings each of
and they order two portions of fried chicken. That’s 20 servings.
Fried chicken. Now you’ve been cutting it into four pieces.
Now you cut it into two. It’s going to get bigger and bigger. Is it about time for everyone to retire?
about to retire? When you get to a certain age…
I’m eating less and less. But still…
I still come here. Even yesterday’s lunch. Fried chicken.
B set meal is three pieces. Three fried like this. So there’s a set meal on it.
for lunch. And rice “bald”. One kilo of rice! 1 kilo I’ve got a limited number of pieces for lunch. Eel sauce is free
but only for a limited number at lunch time You pour it over
on your rice. In limited quantities. And who is going to finish that? Yes, yes, so Like a bald heap. And “old-fashioned” is
700 grams of rice. I’m going to eat it. If it were Youtube, that girl. Noriko Omori is… Two kilos of rice and
10 pieces of this fried chicken. I’m eating in 20 minutes. Throw in pepper and ginger Fried sauce Garlic Rub seasonings into chicken Two kinds of flours are used ‘I didn’t know there was such a powder.’
I thought It makes the batter a little sweeter. The second flour is potato starch Rub the whole mixture well Now let it sleep for at least 6 hours Make the sauce to be served with rice Mirin (sweet cooking sake) Sake Put one cup of this in. Skip the alcohol rough dissolve rough Eels, you know.
I don’t think it’s founded. But it was there when I wasn’t. And there’s something to put in it. The materials, nothing’s changed. Ichibiki Sashimi Soy Sauce Eel sauce completed Making egg soup for set meal Cooking wine Dark soy sauce This is potato starch. A little bit of thickening Pour beaten eggs into the soup. Egg soup is ready Finished egg soup is transferred Usually it’s Bean-curd soup with red pepper paste.
For free. I usually serve it over rice. Friday is
Curry day. Curry in a bowl.
in a bowl. Put it on fried chicken and eat it.
it’s really good! Curry on Friday That’s the one I’ve already stocked up on since yesterday. I’m going to stock all the curries at my place. I’m going to make Friday a curry day. I haven’t started that long. I’m making a curry that goes with fried chicken.
I’m making a curry that goes with fried chicken. It’s not a heavy curry, it’s a light curry.
I make a light curry. So it’s really I put it on my fried chicken and it’s
It’s really good! Curry is ready Cleaning of restaurant Preparation of each table Cold drinks Pickles corner Pickles are self-service Parking lot next to the store
About 10 cars can be parked Parking lot on the south side of the store
Parking space for 4 cars Opening hours
11:00-13:30, 17:00-20:30
Saturday 11:00-15:00
Closed Sunday 3 tables for 4 persons
6 small tables Fried chicken set meal: 1,450 yen
Fried chicken set meal (small) 990 yen Garlic Taiwan dekka mayo set meal: 2,190 yen
Deka mayo set meal: 1,790 yen Lunch with original mayo (small)
A set meal 1550 yen B set meal 1090 yen
C set meal 950 yen D set meal 950 yen Lunch time service
One of the services is free! (Limited quantity) Weekdays, Monday-Friday (OPEN~13:00)
Free homemade mabo-tofu-kake!
Not valid with other lunch services. OPEN~13:00 (limited quantity)
Mochi-mochi dumpling soup gyoza set meal 773 yen Weekday Friday, limited to 3 meals (OPEN~11:30)
Chibi kara curry rice bowl 500yen Take-out
Karaage bento 1450yen Karaage bento (small) 990yen Table-top seasonings
Sauce, seasoning, soy sauce, pepper Next to pickles corner
Various seasonings 11:00 opening Shortly after opening
Two men enter the store Order A set meal and B set meal Deep fry fried chicken Each piece of fried chicken is about 100g About 3 pieces of regular fried chicken
about 3 pieces of regular fried meat Deep fry the meat in oil Developed and sold by the Miura family
Homemade mayonnaise made by the Miura family The Miura family’s original product designed for fried food.
Miura family’s original product Friday Only Curry
Free service at lunch time! Cabbage Proprietary salt and pepper Rice Deep fried chicken
scoop up You know, there’s a small set meal (B set meal).
3 pieces, right? It’s too big to fit on a plate.
that can’t fit on a plate… Over 300 grams
B set meal That’s five normal pieces. Deep fry them.
And put them in a heap, like a mountain. This is normal. Over 500 grams…! A set meal First of all, taste simply with salt and pepper Put a lot of original mayo on it.
and put a lot of mayo on it. It’s my first time About once a year I’m a little far from work, so… I think fried chicken is the way to go… It’s at least as big as it’s going to be A bite of juicy fried chicken
and the white rice goes on and on. Finished up beautifully! You’ll want to visit even from a distant place of work
Enjoy the oversized fried chicken! A businessman comes to the restaurant
He orders “C” set meal. Original spices mixed with
salt and pepper We use it in our house to find this salt. It took me decades Fried fish fried! Rice and egg soup.
quickly put them on the plate. Even the most discreet person can
A plate of extra large fried chicken Excuse me.
Thank you for your patience. C set meal There are pickles, etc.
Please feel free to take them. Excuse me. The simple salt and pepper
the juicy flavor of the chicken is highlighted. A man comes to the restaurant
First, he sanitizes his hands at the entrance. Order B set meal Lunch time service is
Eel sauce or curry Curry, please! Curry for set meal B, right?
Please wait a moment. When order comes in.
Fried chicken Lunch service curry Working together
Quick serving B set meal + curry Crispy oversized fried chicken
and then bite into it. A combination of savory fried bean curd and fluffy white rice
This combination makes me very happy. I come here about once a week. It’s delicious. The outside is crispy The inside is soft and juicy It’s kind of addictive, isn’t it? A mountain of oversized fried chicken piled up like a mountain
disappear one after another. The plate is emptied after all the extra-large fried bean curd
The plate is empty. Thank you very much In between sales
I do a lot of cleaning. If you put rice in a cold bowl
it’ll get cold quickly. Especially in winter. I want them to have a warm meal as much as possible.
I want them to eat warm food as much as possible. I do it this way. When the microwave oven is emptied Because this will warm up I don’t do this in the summer. In winter, I warm it up. Two businessmen enter Two orders of B set meal (Customer) Can I have it without mayonnaise? 1 without mayonnaise Select red salt topping (Employee) Can I add red salt?
(Customer) Yes, add it. Yes, I understand. B Curry and small set meal 3…4…5 Red salt Chili salt This is delicious! Someone wants to eat it. Because you can choose (Owner) Red salt is good, right?
(Employee) Red salt is delicious Aka-Shio with salt and pepper is good
You can taste spicy and spicy With original mayo
with original mayo Order B set meal Excuse me.
Thank you for your patience. B set meal… Pickles and seasonings
Self-service Go to pickles and seasonings section You can choose your favorite seasonings Fluffy flavor of egg soup
A relaxing and gentle taste. Enjoy the taste of your own favorite seasoning C set meal + eel sauce ordered Lunch Service Unatare
Popular service with limited 5 meals! C set meal + eel sauce 12:15 Taiwanese Tang Mayo Set Meal Una Tare Taiwanese minced fish Eel sauce. Taiwanese minced meat with original mayo
original mayo on Taiwanese minced meat Freshly fried extra large fried chicken
with Taiwanese minced fish and mayonnaise Pile up extra-large fried tofu in a heap
heaped with a generous amount of spicy mayonnaise. Finish with a generous sprinkling of garlic chips
Garlic chips are sprinkled abundantly. Garlic Taiwanese pepper mayo set meal Excuse me.
This is garlic Taiwanese. Spicy mayo and garlic flavor
The ultimate side dish that goes well with rice I happened to be
I was staying near there for work. It’s big and
It’s delicious. This mayo is delicious. Every last morsel is finished!
Thank you very much for the food! A pair of young men are seated Let’s make it mayonnaise Order A set meal Excuse me.
Thank you for your patience. A set meal Isn’t it big? That’s huge. Developed for Fried Chicken
Original mayonnaise The spices soak into the crispy batter and the aroma tickles your nose.
The aroma of the spices tickles your nose. The richness of mayonnaise and the aroma of garlic chips
and garlic chip enhances the taste of fried food. If you can’t finish it
you can take it home. The bill is 3,490 yen Can I have 5,000 yen? There was 500 yen. 5,500 yen (Customer) (The receipt) is fine.
(Employee) Yes Thank you. Deep fried one after another
Extra-large fried chicken (Employee) I’ll go from the tatami room, okay?
(Owner) Yes, go from the tatami room. The arrival of the big bowl of fried chicken.
The children are very excited. Thank you very much. Putting a lot of original mayo on it.
and put a lot of original mayo on the top of it. Yeah, it’s delicious. Recommended Basically, fried food is the best
the most delicious. And then there’s the volume of this kind of food. I mean the taste and the volume. If you eat a lot
It’s a crazy good deal. and I’m getting along very well with the general. I like the company of people like that.
I go there like that. Light curry made for fried chicken
It goes well with rice. (Employee) May I use your receipt?
(Customer) Yes, okay. 1,500 yen. (Owner) Thank you!
(Customer) No problem, I’ll come again slowly! (Employee) Thank you very much!
(Customer) Yes, thank you! How many grams is a large serving of rice? About 480 grams. But there’s a kilo of rice It’s called a “bald heap.” It was on yesterday afternoon. I think it’s called “Baldy with Eel Sauce
I don’t know… Order A set meal After order is placed
Fried chicken Each one is an extra large fried fish Taking out the fried fish that has been fried to a golden brown Curry for deep frying is
Friday lunch service A set meal 1550yen Piled up in a heap
The power of oversized fried chicken is overwhelming…! Aroma from the golden brown batter
The fragrant aroma from the golden brown batter whets the appetite. Batter is crispy and fragrant.
The meat juices overflow from the inside. The slightly sweet mayonnaise is paired with the juicy thigh meat.
juicy thigh meat! Crispy batter and secret salt and pepper
Simple taste and you will want to eat it again and again. The owner’s recommendation
Fried bean curd with curry. Lightly seasoned curry that goes perfectly with fried bean curd.
You can enjoy it only on Fridays. Pickles are self-service A sip of fluffy egg soup
Gentle taste finishes the blissful moment. The third biggest fried chicken in Japan
It was “Miura-Ya”, a popular diner with a definite belly! Naka-ku, Nagoya-city, Aichi-pref.
3 min walk from Kamimaezu station Along alley behind Manshoji temple, but… Katsudon Taiki, Osu branch Popular Katsu-don restaurant in Nagoya.
Main branch is in Kita-ku 9:00, start to close in. Yamada-san, 21 years old, store manager
Ms. Yamada’s mother Rice (Koshihikari rice produced in Toyama Prefecture)
Prepare 6 sho of rice on weekdays and 12 sho of rice on weekends and holidays Rice other than miso katsu-don (miso katsu bowl) is made with takana rice Lightly fry ingredients used in pork miso soup Pork loin used in pork miso soup Daughter working silently and carefully 200 eggs are used on Saturday and Sunday Gifu poultry farm red eggs Isn’t it hard to edit or something? I used to work in a car shop a while ago. And that was doing YouTube and TikTok. It’s not for you.
(Staff) Is it just Daiki now? It’s at night (bar).
Rather, night is the main w A mother with a friendly and cheerful personality white soup Sangen Sugar Continuing to cook pork miso soup Onions used in Pork miso soup (red miso paste) Carefully removing scum from pork miso soup Red miso
Blending several kinds of miso Garlic Table, counter seating Salt, Black Pepper, Ichimi, Wasabi, Ginger Soy Sauce Ticket machine next to entrance Famous Katsu-don 150g
Supreme katsudon 250g Katsu curry rice with egg yolk 150g
Meat sandwich – special miso kushikatsu All bowls come with pork miso soup.
Pork miso soup with red miso is +100yen Pork, rice, egg, miso, bread crumbs
5 specialties Closed on Wednesday Monday-Friday 11:00-15:00
　　　　16:00-20:00
Saturdays, Sundays and holidays 11:00-20:00 Customers before opening The supreme katsudon
Hire Katsu-don order comes through 11:00 opening Buy meal ticket and order Seats are filled with customers at once Pork miso soup with white miso Pork miso soup with ginger Rice topped with Chinese cabbage Fine texture, aroma, selected bread crumbs Fried at 160 degree Drain oil and finish with residual heat 2 red eggs from Gifu poultry farm used per person Exquisite fluffy egg entwined with rice Only female Atsumi Peninsula brand pork is used.
Cooking at a low temperature. Ginger soy sauce
Plenty of ginger, perfect balance of soy sauce and ginger The best pork cutlet served on top of a bowl of rice
Pork cutlet is about 5cm thick. Katsudon is the signature dish of Taiki!
Thick tonkatsu is irresistible… Keeping knives and cutting boards clean Filet cutlet Filet Katsu Donburi
A bowl of rice to enjoy the true flavor of meat with salt The supreme katsudon. Miso katsu-don
Sweet and spicy miso sauce made with Hatcho miso Two people at counter Pork miso soup set Thank you! Looks so delicious!
That’s amazing! Pork miso soup with a dash of spicy sauce Gentle taste of white miso sinks in. Famous Katsu-don, large bowl of rice topped with pork cutlet, served on top of a bowl of rice. Large bowl of miso katsu-don Large bowl of rice is 280g Normal is 200g Eat takana rice and egg and Taste pork miso soup Bite into thick tonkatsu (pork cutlet) 11:20 Finished a large bowl of katsudon at once! Thank you for the food!
Thank you very much! The famous Katsu-don (pork cutlet served on top of a bowl of rice).
The meat is thick and the egg is melt-in-your-mouth delicious! Rice with takana is very rare. Regular customer The meat is delicious, yes. Takana rice, for example.
And the pork miso soup has a refreshing ginger flavor. The place where you can eat it easily.
and it doesn’t make me sick to my stomach. Curry rice with pork cutlet and egg yolk Chopped and mixed in white rice
Accented with the crunchy texture of fukujinzuke pickles Roast pork cutlet Curry rice with pork cutlet and egg yolk Pork miso soup Delicious 12:09 Supreme katsudon The brand pork is cooked at low temperature.
It is moist, soft, and delicious. The fine bread crumbs are mixed with ginger and soy sauce sauce.
The soft egg and takana rice are a perfect match. The big eaters are satisfied!
The thick katsudon made by mother and daughter was amazing! Anpachi-cho, Anpachi-gun, Gifu
Soba & Tonkatsu Kirakuya 58 cars can be parked Along Prefectural Road No.18
Tokaido Shinkansen runs beside Established in 1996, Tonkatsu is a popular restaurant offering authentic Tonkatsu menu at a reasonable price.
popular restaurant where you can enjoy authentic tonkatsu menu at reasonable price. The owner, Mr. Ichikawa, 75 years old
He does most of the cooking by himself. Oxygen injector Cabbage cutter Soon it’s going to change to Mikawa produce. From Mikawa, Aichi Prefecture You know, it’s one of the best in the whole country. It’s the highest sugar content in the country. I’ve been in the restaurant business since I was 24. I’ve been in the business since I was 17. I was working, but In six months I’m now a section chief in that department. I’m the one who’s going to be in charge of that department. Because there are fewer people who do it. Whoever does it is bound to win. Why don’t you just do it? That’s the way to think about it. Isn’t that right? That’s how it works. Using an oxygen injector
Putting ice in a container of water Using electric vegetable slicer
to slice cabbage into strips Call to place an order Put cabbage in ice water Working silently without stopping Soaking in ice water keeps them fresh and
the freshness is preserved and the crunchiness is increased. Sliced cabbage is also carefully removed Rice is made from Gifu Hatsushimo and
Milky Queen is used. Rice is cooked in a gas oven Cooking rice with mirin (sweet cooking rice wine)
It makes rice shiny and sweet. About 3 sho of rice is consumed per day Cleaning cabbage from the floor pickles arranging bowls add dried wakame seaweed add red miso soup Light the fryer Tonkatsu sauce Miso Sauce (Staff) Do you blend some miso? Three kinds Hatcho miso, red miso and white miso Three kinds. (Staff) Do you get miso katsu pretty often? Mainly miso katsu Miso katsu-ya miso katsu-ya Removing cabbage from water Using special equipment to drain water from cabbage Cleaning carefully before opening Lunch
With rice 300g, cabbage, red miso soup and oshinko
weekday only! Plus a small bowl of cooked food Miso Katsu Lunch (Loin 120g) 650yen
Miso Katsu Lunch (Thick cutlet with miso) (200g loin)1050yen Miso Katsu Lunch Deluxe (Miso) (Loin 120g) with 2 kinds of ice cream 820yen
Miso Katsu Zarusoba Lunch (Miso) (90g loin)*100g rice 850yen Roast Negi Miso Lunch (Roast 180g) 1080yen
Mini Hire Miso Katsu set meal (Miso) (Hire 80g / Rice 100g) 850yen Katsu-don (pork cutlet rice bowl) (90g loin) 750 yen
Zaru soba (cold soba noodle) 700 yen Free refill of cabbage, rice, red miso soup, 1 cup of the same amount As “No leftover food, no leftovers, no more food” as part of the “Eco Declaration
Choice of rice and cabbage size After-meal drink 150 yen each Children’s menu *Only for children of elementary school age and under
Child cutlet 250yen Child lunch 350yen Miso kushikatsu (2 pieces) 400 yen
Fries 400yen Bento box with 200g gohan / cabbage
Miso katsu bento (small) 390 yen Wakadori karaage bento (small) 430 yen Table-top condiments
Sesame dressing, Sauce, ICHIAMI, KARASHI Customers waiting outside Opening hours
11:00-15:00 (order stop at 14:30)
17:00-21:30 (order stop at 21:00) Closed
Tuesdays (If Tuesday is a national holiday, closed the next day) Open 11:00 Customers arrive one after another right after opening 11:03
Male customers arrive Orders Miso Katsu Lunch (120g loin) Normal amount of rice is medium 300g Make miso cutlet Batter and fry pork cutlet Using rapeseed oil Put shredded cabbage on a plate Put the fried pork cutlet on the plate
cut it rhythmically and put it on the plate. Sprinkle special miso sauce on the top. Miso Katsu Prepare rice and red miso soup Finish putting small bowl and oshinko on the tray too Miso Katsu Lunch (Roasted pork cutlet 120g) Take sesame dressing in your hand and pour it
pour it over shredded cabbage proceed to eat the crispy shredded cabbage Eating miso cutlet
and take two bites of rice Sweet miso sauce and juicy pork cutlet
goes well with rice. Sipping red miso soup eat the last slice and take a sip of rice And the rice on the bowl
and eat it with chopsticks Battering to order Miso Katsu Lunch Fried Chicken Filet of beef sinew cut with utensil Mini fillet cutlet Tonkatsu with Tosa soy sauce dashi Plenty of grated daikon
Put a lot of grated daikon on the top of Tonkatsu Mini Filet of Grated Pork Cutlet & Fried Chicken 11:20
20 minutes after opening, the restaurant is almost full. Bento orders come in Bento containers are prepared Lay out a generous amount of cabbage Put pork cutlet on top (Shop assistant) Bento box is served (waiter) putting miso sauce on it Homemade Soba-Soup is made from
made from bonito, mackerel, sardine and kelp dashi Drain and serve on a colander Miso Katsu Zaru Soba Lunch Miso Katsu Zaru Soba Lunch
Two large orders of soba are placed Large portion is 2 buckwheat noodles Miso Katsu Zaru Soba Lunch Large portion of Soba Man who ordered Miso Katsu Zaru Soba Lunch Sipping soba Eating miso cutlet Soba with a refreshing taste and
and full-bodied miso cutlet The contrast of richness and coolness is created and
and it matches exquisitely. 11:48 Tosa soy sauce grated cutlet Miso Katsu Two people at a table order
Miso Katsu lunch is delivered Man opens lid and takes a sip of red miso soup Drizzle the dressing over it.
Eat the cabbage first Finish eating cabbage
eat miso cutlet Then take a bite of rice another bite of rice Don’t leave any miso sauce on the plate.
and eat it carefully. Miso katsu lunch is served to this customer.
This customer also gets a dish. Yum! Hmmm..! (Staff) How do you taste? Delicious. Delicious! Miso is a little sweet and tasty! Been here before, here. (Staff) What do you like about Kirakuya? And the meat is big. Good and reasonably priced. Oil temperature is set at 158°C Normally, oil is never fried at 158℃. If you do it at 158°C, it gets sticky Because it is fried in a special fryer
it can be fried crispy even at 158℃. The fried food is automatically delivered to the customer’s tray.
automatically delivered and served on a tray. Miso katsu lunch Ordered food is delivered Hearty lunch menu Crispy pork cutlet
and rich miso sauce. Call the waiter (Clerk) Yes, another one? (Shop assistant) Rice. All three of you get another medium bowl of rice. One more serving of the same amount of rice is free of charge. 12:10 Long series of order slips
Orders come in one after another Owner carefully handles a large order Restocking tonkatsu meat for lunches. This will be large rice Negimiso miso is waiting for you It’s so good! Yay! Looks delicious! Cooking rice Cooking rice with water chilled in refrigerator Water is intentionally chilled Why is that?　 Rice shrinks, because it’s cold. So it tastes better. 13:30
Still a lot of busywork to be done. Replenish miso sauce Wash dishes frequently in between Replenish the bread crumbs. Rice is cooked It’s very hot. I can’t hold it. (Staff) Mr. Ichikawa had it normally. The manager is. Thick skin on his hands. Hot, freshly cooked rice is ready Katsu-don (pork cutlet served on top of rice) is ordered Onions are added to a pot of soup stock Crack an egg Give me rice with pork cutlet served on top of rice! Yes, sir. Pour in beaten eggs Pour beaten eggs in two batches When finished, turn off the heat and serve it in a bowl of rice.
and serve it on a bowl of rice with rice. Top with nori (seaweed) Long time no see I’m here for the first time (Staff) What do you like about Kirakuya? The pork cutlets. Especially now that I’m busy harvesting rice. I’ll come back to buy a lunch box or something. It’s good and cheap. I appreciate that Employees’ makings 14:51
Preparing pork cutlet meat for night operation in between actual meal is prepared Miso Katsu Zaru Soba Lunch 850yen I eat Zaru-soba first. The soba has a firm texture and the flavor of homemade dipping sauce is exquisite.
and the flavor of homemade dipping sauce is exquisite. Miso katsu is served with rice. The juicy pork cutlet is soaked in the rich sweet spicy sauce.
Miso sauce is so thick and sweet and spicy. The miso sauce is so thick that it is soaked in a thick, sweet and spicy miso sauce.
and the richness of miso is softened and the taste is enhanced. Continue to eat shredded cabbage with sesame dressing.
and shredded cabbage The crispiness of shredded cabbage is enhanced by soaking in ice water.
the crispiness of shredded cabbage is enhanced by soaking in ice water. The sweetness of cabbage and the aroma of sesame sauce
and sweetness of cabbage is appetizing. Miso Katsu” soaked in sweet miso sauce.
which is unique to Tokai area. The owner who is 75 years old and still working hard is cooking
He is 75 years old and is still active… This is 9 pieces of fried chicken Violence of taste and quantity!
The special karaage is amazing! Special omelette rice using 3 eggs
Special Omelet Rice Crab cream croquette
Crab Cream Croquette Students who are in the prime of their life
They come to the restaurant for a hearty meal! A 350-gram portion of rice!
Huge hamburger steak with juices overflowing! Special hamburger steak set meal Delicious! Up to 120 people come to the restaurant for the volume of rice!
The “Torayasu” pursuing deliciousness! Uetayama, Tenpaku-ku, Nagoya-city, Aichi-pref.
Along Route 30, Uedayama The ultimate in deliciousness and low price!
Torayasu 7:15
Closely followed start Owner Yasuo Yamamoto (age 62) Sliced pork loin
Sliced pork loin is spread out on a tray Remove juices from pork loin salt and pepper　 Plenty of spices Pork loin seasoning completed Wrap and put in refrigerator Wrap the tray with plastic wrap Crab cream croquette filling This tray is equivalent to
about 60 crab cream croquettes Shape carefully one by one Forming one piece at 110 grams You know, I think at times like this.
If there’s one more of me, I could do it in half. (Staff) What are the ingredients? Crab and onions and A little carrot for color And some mushrooms. And cream, so milk and powder About 120 croquettes
croquettes by the owner alone 2nd tray is also prepared.
Making croquettes for about 2 hours Formation of crab cream croquette filling complete 9:55 Break an egg Stir thoroughly Spread flour on tray Add flour to egg mixture as well.
and stir to avoid lumps Chill egg mixture in refrigerator Cover the crab cream croquettes with flour.
Cover with flour Coating with flour is done Coarse fresh breadcrumbs Chilled egg liquid also prepared Dip into egg mixture and cover with breadcrumbs. Coat generously with fresh breadcrumbs Crab cream croquettes are ready Seasoning is done.
Pork loin is coated with flour Coating with flour is completed Fresh breadcrumbs are dusted Loin cutlets are ready Cleaning of utensils and cooking area
and cooking area is also cleaned Preparing loin for the next day Pounding the loin
tenderize it Loin meat is ready to be prepared Sharing the preparation with his wife, he proceeds with the preparation of the meat Preparing rice Cooking about 10 kg of rice per day Rice is ready Chicken thigh Separate for chicken steaks Cut remaining chicken thighs for deep frying
for deep frying Chicken cut for deep frying completed.
Seasoning and preparing for the next day Store cleaning 18 table seats Special Chicken Curry Rice (with Salad) 850yen
Special omelet rice (with soup and salad) 950 yen Special fried chicken set meal: 9 pieces, 880 yen
11 pieces 830 yen Special hamburger steak set meal 1100 yen
Special loin cutlet set meal: 1,050 yen Yoshoku-tei Torayasu Tora-no-Maki
Notes and other information Handwritten handmade menu on the wall Business hours
Lunch 11:30-14:30 (L.O.14:00)
Evening 18:00-21:30 (L.O. 20:45) 20:45) Closed Mondays, occasional holidays.
Opening hours may be delayed. Closes when all ingredients are gone. Large “Torayasu” sign inside the store Open from 11:30 Parking lot
4 cars in front of the store Store opens at 11:30 2 men and 2 women arrive soon after opening Crab cream croquette set meal Set meal with choice of amount of rice A woman also comes to the restaurant soon.
She orders “Karaage” set meal. Crab cream croquette is fried Deep fry fried chicken Crab cream croquette
Checking frying condition Fried chicken is deep-fried to a golden brown Crab cream croquette is also
fried to a delicious foxy color. Preparing salad Homemade tomato sauce Tomato sauce on a plate On top of sauce
Put crab cream croquette on the plate Hot crab cream croquette is irresistible Crab cream croquette topped with tartar sauce
topped with tartar sauce. Miso soup prepared as a set Crab cream croquette carefully prepared one by one by the owner himself.
Crab cream croquette is very generous! Crab cream croquette
with rice Oh, my gosh! Freshly fried
crab cream croquette 5 pieces of fried chicken
piled up on a plate Special fried chicken set meal (5 pieces)
Karatte and spicy fried chicken with a definite belly! 5 pieces of Karaage are in the rice! Deep fried and crispy.
Bite into the fried chicken (Staff) Do you often come to this restaurant? This is my second time. (Staff) What did you ask for the first time? The first one is Crab cream croquette. (Staff) How do you like it? It’s so delicious! Crispy and easy to eat. Soup, miso soup All fried foods are not made to order.
Cooked to order and served freshly prepared.　 Special fried chicken set meal (9 pieces)
Piles of fried bean curd are very impressive. Crab cream croquette Tomato sauce Tartar sauce Special Crab Cream Croquette Set Meal (3 pcs) Special crab cream croquette 400 yen Crispy fried fist-sized Crab Cream Croquette
Homemade tartar and tomato sauce go well together. Zuwai crab meat and rich cream croquette is one of
one of Torayasu’s popular menu. Butter white rice Chicken rice sauce is
mixed with white rice Melted egg Melt butter in frying pan Finish cooking half-cooked Put chicken rice on top of half-boiled egg Omelette rice is done Homemade demi-glace sauce Ketchup Basil Special Omelette Rice
Tasted with two kinds of sauces, demi-glace and ketchup. Special hamburger steak set meal made Uniquely seasoned
Hamburger with 350 grams of high-quality ground beef Juice overflowing from the meat is very appetizing Special hamburger sauce Fried egg Finished on top of hamburger Special hamburger steak set meal
Large hamburger steak with great presence. Hamburger steak set meal Hot rice and hamburger steak.
and hamburger steak. Delicious Fried pork cutlet Slow frying a large cutlet Deep fried to a golden brown Salad prepared Cut roast pork cutlet Drizzle homemade miso sauce over the cutlets.
Pour a generous amount of homemade miso sauce over the cutlets Topped with green onion Special Roast Cutlet Set Meal
Homemade Miso Sauce or Sauce (not included) Owner washes dishes by himself Frying fried chicken This is 9 pieces of fried chicken 9 pieces of Karaage and 5 pieces are completed Hamburger steak set meal is made Hamburger Sauce Finished with fried egg on top Special hamburger steak
Yolk is cracked and mixed with sauce… Hamburger steak with rice 9 pieces of fried chicken. (Staff) How do you like the taste? It’s so delicious! (Staff) Can you finish it? I’ll do my best, sir. That’s five. A splendid pile of fried chicken is completed Special chicken steak set meal Homemade steak sauce Special chicken steak set meal is ready Decadent set meals are lined up on the counter Rice is prepared Four students in the midst of eating
They gobble up the big menu… (Staff) Do you come to this restaurant often? I’ve been here a few times. (Staff) Do you have any recommendations? Fried chicken, I guess. (Staff) How do you like the taste? It’s so good! Just before closing time
Washing the plates of beautifully finished set meals Eating a meal in person Special fried chicken, 11 pieces, 830 yen The high pile of fried bean curd is so large that it looks as if it is about to collapse!
It looks like it’s about to fall apart. Crispy fried chicken thigh
Spicy seasoning makes it irresistible! Freshly fried and served hot Yum! Real food Special Roast Katsu Serving rice in a bowl Cabbage Homemade miso sauce Negi (green onion) Special miso katsu-don 1000yen Crispy fried loin cutlet
The aroma of special miso sauce soaked in the batter is appetizing. Served with a generous amount of green onions. Strong seasoning is irresistible Try a hearty and tasty set meal
You must try “Yoshoku-tei Torayasu”! Curry Udon Noodle
Curry udon noodles with deep-fried bean curd is sold out! The most popular “KARAAGE Curry Udon” with extra large fried bean curd on top.
The most popular “Karaage Curry Udon It’s so big!
I was a little surprised. It’s amazing! Every day, local customers line up to get in.
It is very popular with local customers every day! Handmade udon noodle
Miso Stewed Udon Noodles Tempura Miso Nikkomi Udon Noodle
Tempura Miso Stewed Udon Noodle I like this kind of udon in winter.
Delicious! Delighting customers
A close look at a handmade udon shop with full of volume! Kisogawa-cho, Ichinomiya-shi, Aichi
Along Prefectural Road No.190 Nagoya Railway Nagoya Main Line
7 min. walk northwest from Shinkisogawa Sta. Established in 2002
moriki handmade noodle shop Curry and Udon noodle made by hand.
and handmade udon noodles. 18 parking spaces 7:00
Nonogaki-san (50 yrs old), the owner, goes to work The store, built by the owner’s generation, will be 22 years old in April 2024.
April 2024 marks 22 years since its establishment. The owner’s name “Morihiko” is taken from one of the characters in the name of the owner.
and named the restaurant “Seiki” to make customers happy. Moriki is bustling with customers every day.
On New Year’s Eve, up to 400 people visit the restaurant every year. The owner of the restaurant has had a longing for the restaurant business since he was a child.
the restaurant business since he was a little boy. After working part-time at “Yamamoto-ya Honten”, which serves Miso-nikomi
then trained at “Wakashachi-ya” (Curry Udon) After that, he trained at various restaurants and became independent.
His dream came true and he became independent. Sharpening rice Purchased from butcher store
Good quality domestic chicken broth For curry udon and miso stew
Making chicken soup Put on fire for a while Throw in green onions, carrots, and onions While removing lye
simmer slowly for 1.5 hours Preparation of soup stock Blend of Soda bonito and Honkatsuo bonito
Blended with two kinds of bonito (Shopkeeper) From Nagoya.
(Shopkeeper) It’s a supplier called Marukogou-san in Nagoya. It is said to be able to make a delicious soup stock without bitterness and astringency.
and can make a delicious soup stock. Curry udon noodles,
It goes well with miso stew. You use this soup stock. He’s been standing in the store for two years.
The owner’s son, 25 years old Dashi (soup stock) made from dried bonito flakes Removing lye carefully Strain soup stock Dashi is completed Kake-tsuyu is made Combine soy sauce and
soup stock together Make tsuyu for rice bowl Combine with kake-tsuyu from earlier
together with kake-tsuyu Curry udon, colander, etc.
Udon noodle to be used for curry, colander, etc. There are two types of udon noodles
and “regular udon”. Both use “Kin Tobi Shiga” flour
The type and method of making udon noodles are different depending on the noodle (Owner) Our main dish is curry udon.
udon is often served to us. Udon noodles are served without measuring (the amount of water). Adding water is done by
already by hand feeling. And you do it every day.
It’s a lot of water. Letting the dough rest Make udon balls for miso stew (Owner) You keep touching the flour with your
with his hands all the time… You can have a conversation. The machine is forced to
I think we can round it up. I think it’s like, “No more of this, please.”
or “Hit it now.” We can have a conversation.
I’m sticking to hand-hitting. Lay it down a little bit.
Have your son step on the dough. Normal udon noodles left to rest overnight Udon ball stepped on to train Beating udon for miso stew Udon for Miso Nikomi is
made with only water and flour (Owner) I’ve been trained in many places.
I’ve been trained in many places. I worked part-time at a place called “Yamamoto-ya Honten
I worked part-time at a place called “Yamamoto-ya Honten There are about 100 seats. When it’s Saturday or Sunday.
there’s a line. That’s amazing!
That’s interesting! I thought so And moreover, the noodles are
with only water and flour (they are made). I can make so many people happy through food.
through “food”. I thought “noodles” was interesting. The first place I worked at was
I worked at a place called “Wakashachi-ya”. And that’s where I met Curry Udon. My favorite “curry” and
Noodles” which is deep in depth Curry udon” combined with That’s what I want to sell.
I want to do it! something like that I’d like to sell my (gained) experience
Choice. “This is the most delicious.”
based on that. For 22 years, we’ve never changed a single flavor.
I’ve been doing it for 22 years without changing a single flavor. Dough is ready Udon noodles for miso stew is ready Eggplant for tempura is cut Shrimp used for tempura
Shelling shrimp Shrimp tails are cut and
Cut a slit in it Remove back gut Finished by turning the body away from the body Use for karaage, miso stew, etc.
Cut chicken meat Make soba noodles Buckwheat flour is a blend of Niigata, Nagano, and Hokkaido buckwheat flours.
blended buckwheat flour from Niigata, Nagano, and Hokkaido is ordered. Not only udon
but also trained in Tokyo as a soba (buckwheat noodle) maker. The basic type of soba is nihachi-soba.
but he changes it according to the condition of the flour. Soba is ready Condiments ready The owner’s wife
Cutting Sawan Grating Iseimo by hand
making grated yam Add seasoned soup stock A full-time farmer in Kakamigahara
Iseimo produced by Mr. Kato (Staff) Why are you using this
why do you use this type of potato? It goes well with curry udon and rice.
that it goes well with Moriki’s udon noodles. Iseimo yam is available when you order a set meal
(You can also order it separately). Cut kamaboko to put in udon Cutting decorations one by one Rice is cooked Table is wiped clean Putting all my strength into it
Wipe every inch of the table Wipe down the menu, too Check inside for dirt too Vacuuming Move chairs out of the way
clean every corner of the room Wipe clean glass Outside is also carefully
Sweeping clean Chicken soup is ready Curry udon noodle preparation Combine bonito broth and
chicken broth together Curry is a proprietary blend of several spices and
Curry powder is blended with several spices Eight kilograms of curry powder in this kettle
in a day and a half. Into the soup stock and chicken broth
Curry powder is added to soup stock and chicken broth (Staff) What are the characteristics of the taste?
What do you have in mind? (Owner) (The spiciness)
It lingers in the mouth. It has a little bit of impact.
I thought it was spicy. After a couple of days
I’d like to try it again. I’ve made it so that you’ll think that way.
I’ve made it so that people will think that way. This is normal udon noodles
Normal udon Noodles continue to be pounded until opening At Moriki, we insist on freshness.
Freshly boiled noodles are served on the same day. Freshly pounded udon noodles are boiled Udon noodles are boiled for about 20 minutes To serve freshly boiled udon at the time of opening
to serve freshly boiled udon at the time of opening The store will open soon Waiting outside for the store to open.
customers are waiting for the store to open. 11:00 opening Weekday opening hours
11:00-14:00 LO
17:00-20:00LO Opening hours on Saturdays and Sundays
11:00-14:30LO
17:00-20:00LO Table 14 seats Counter 3 seats Zashiki 12 seats
Total 29 seats Udon, soba, and rice dishes
A wide variety of menu Curry udon, 1000 yen Karaage Curry Udon 1500yen
Miso nikomi udon 1050yen Grilled shrimp with grated radish 1550 yen
Tenzaru (Japanese-style colander) 1,900 yen Bowl of rice served with mini udon
Mini udon can be selected from ABC Set meal 300yen
(tsukemono, rice, grated yam) Customers are entering the restaurant one after another Curry Udon Noodle with Fried Bean Curd
is ordered. Karaage is made Chicken meat before battering
about 80g each. Seasoned and battered chicken is deep-fried Deep fried in a hearty batter Udon noodle is boiled Rinsed thoroughly in cold water Heat up udon noodles When noodles turn a little yellow
Pull up When the wheat flavor is at its best
when the wheat flavor is at its best. Curry udon is a noodle dish that is made of
about 360g per person in a normal serving. Our pride, Curry Udon is served in
A generous serving of curry is served on a plate. Fried chicken is ready Three extra-large karaage are glued together.
Total weight is a whopping 1kg! The most popular menu
Karaage Curry Udon is ready! Curry Udon Noodle with Deep Fried Bean Curd
is made one after another! Too big! 11:15
The restaurant is already full. Shrimp tempura is made Shrimp with head
wrapped in coarse batter and deep fried Ebi oroshi (grated shrimp) is ordered Freshly fried extra large prawn tempura is put on top Pour sauce on top grated daikon radish Sprinkle chopped nori and bonito flakes
Shrimp grated with grated radish to be served with bowl of rice
Mini curry udon Tendon set
(with mini curry udon) Curry udon (large) is ordered Large portion uses 2 balls of noodles
720g, a lot of volume… More curry is piled up
more curry Curry udon noodles (large portion) is done A large portion arrives.
Large portion arrives Hot noodles and spicy curry
and spicy curry. Addictive taste..! Orders keep coming in Miso nikomi udon noodle is made Using Hatcho miso as a base, add soup stock and other ingredients.
Miso sauce with soup stock, etc. Dashi (Japanese soup stock) and chicken broth
Special Miso Sauce is added Add udon noodles and simmer Green onion Kamaboko Eggs Tenkasu Miso stewed udon noodles
is made one after another Miso Stewed Udon Noodles Tempura Miso Stewed Udon
is ordered Shrimp tempura is made Put freshly fried shrimp tempura on top
Tempura Miso Nikomi Udon is ready. Tempura Miso Nikkomi Udon 1750yen The splendid shrimp with a head is
The shrimp with head is as good as it looks! The noodle is soft and somewhat hard.
The noodle is soft and hard. If you dissolve an egg in the soup
you can enjoy even richer taste. Inside of a crowded restaurant Curry udon with deep-fried tofu
is ordered I got transferred last year.
(It’s been almost a year since I’ve been here. Aichi I was looking forward to coming back.
I was looking forward to it. The curry udon is
is purely delicious. Fried bean curd
and the volume of fried bean curd is huge. The best part is that it’s very filling.
is the best. Oyakodon orders continue to come in Fried chicken with egg
Moriki’s original oyakodon The most popular rice bowl dish. Oyakodon orders come in one after another. Oyakodon is ready Oyakodon set
Mini curry udon Bowl of rice topped with pork is ordered Bowl of rice topped with pork is completed Order for karaage curry udon comes in Amazing! First time customer and
regular customers I heard it was very tasty.
I heard it was very good. As expected! (Staff) Do you have any recommendations
Do you have any menu? I think it looks like this…
I think this is it! Curry is good!
It’s a little spicy. On my first visit to the restaurant
A customer orders curry udon with deep-fried bean curd. It’s so big!
I was a little surprised. Delicious! Quite spicy! Stores continue to be crowded Orders continue to come in Karaage Curry Udon is ready Karaage (single item) Stewed udon noodles with sticky rice cake Continue with Miso Stewed Udon Noodles Freshly fried prawn tempura on top Tempura Miso Stewed Udon Noodles Tempura soba noodles made Deep fried shrimp tempura Spinach, green onion
tempura shiso leaves on top Tempura soba noodles are done Tempura curry udon continues
is completed Oooh! Tenzaru soba order comes in Shrimp tempura Pumpkin, eggplant Big leaf Tenzaru soba completed Curry udon orders come in
in large quantities. Between orders, miso sauce is prepared
Miso sauce is prepared. Eggs soup stock Miso sauce is completed Miso nikomi udon order placed Miso nikkomi udon set meal Since the opening of the restaurant
22 years customer Winter is the best season.
I like this kind of thing in winter. Warm and tasty Good value Order karaage curry udon Karaage curry udon 1500yen Filling up the bowl
The power of the fried food is amazing… The batter is crispy and the chicken inside is tender and tasty.
and chicken meat inside is tender and delicious. Soft and chewy noodle and
The spicy curry is addictive! (Owner) My son is here too. It’s a little bit.
It’s getting easier. (Staff) What made you decide to take over the store?
What made you decide to take over the shop? (Son) Because I’m the father.
I was the closest to him. I thought, “Wow, that’s great.”
I wanted to do it. (Staff) Is it difficult to make noodles?
difficult? (Son) Yes, it is. These udon noodles…
I’m using salt water. I have to think about the concentration of salt and the amount of water to make
and the amount of water. It can be too hard or too soft.
or too soft. It’s pretty difficult to get that kind of thing right. And the kneading time.
You have to knead for 20 to 30 minutes. It doesn’t make a nice circle or anything like that.
It’s kind of hard to do that too. (Owner) I knew it.
Even if you use the same powder temperature, humidity
（And so on. It depends on the store’s
I guess it depends on how you do it. I was wondering if there is a way to make it this way
I was wondering if there is a way to make it this way. I’ve been to a number of places.
I’m glad I’ve been there. I’m glad I’ve been to so many more.
I’m trying to catch up. I’m trying to catch up with the masters, but they’re getting better every year.
They’re getting better and better every year. I’ll never be able to catch up with them.
That’s what I’m saying. I’m still learning every day.

0:00　豊田）三浦家
地図 　https://maps.app.goo.gl/wZzd1K6o9ayR3ZH19
住所　愛知県豊田市田中町５丁目３８
URL　https://youtu.be/096VWcQstS8

30:16　名古屋）カツ丼大樹 大須店
地図　https://maps.app.goo.gl/nd2PJMd5ZxiaoKWq7
住所　愛知県名古屋市中区大須３丁目２８−１１
URL　https://youtu.be/jKzMvM_vgSI

47:25　安八）そば・とんかつ 喜楽屋
地図　https://maps.app.goo.gl/xHig5R9S2KQxswht6
住所　岐阜県安八郡安八町氷取１８７−１
URL　https://youtu.be/B8DSWRbH_1c

1:18:19　名古屋）洋食亭 寅安　　
地図　https://maps.app.goo.gl/cfFy8FUkpELcdXin8
住所　愛知県名古屋市天白区植田山
URL　https://youtu.be/URZeexrxgwo

1:39:16　一宮）盛喜
地図　https://maps.app.goo.gl/v4zTbJmzSVg8aByM8
住所　愛知県一宮市木曽川町黒田錦里１０２
URL　https://youtu.be/Cn_n2Aolxws

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

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