超厚切り大盛りカツ丼で働く男たちの胃袋をパンパンにさせる！絶対に食べたい東海のカツ丼３選Katsudon – Japanese Street Food

超厚切り大盛りカツ丼で働く男たちの胃袋をパンパンにさせる！絶対に食べたい東海のカツ丼３選Katsudon – Japanese Street Food

Aichi Prefecture, Nagoya City, Nakamura Ward
3-minute walk from Uezen Station Located along the small alley behind Mansho-ji Temple… “Katsudon Daiju Osu Branch” A popular katsu donburi restaurant in Nagoya
The main store is located in Kita Ward 9:00 AM, coverage begins Store manager Mr. Yamada (21 years old)
Mr. Yamada’s mother Rice (Toyama Prefecture-produced Koshihikari)
Prepare 6 shō on weekdays and 12 shō on weekends For rice other than miso katsu don, we use high-quality rice. Lightly stir-fry the ingredients for the pork soup. Pork loin for pork soup The daughter working quietly and carefully 200 eggs are used on weekends Gifu chicken farm red eggs Isn’t editing difficult? I used to work at a car dealership until recently. I was also doing YouTube and TikTok, It’s not for me.
Staff: Is it just Mr. Taiki now? It’s nighttime (at a bar)
Actually, night is the main time. A friendly and cheerful mother White broth Brown sugar Continuing to cook pork soup Onions for pork miso soup (red miso) Carefully skim the scum from the pork soup. Red miso
Blend several types of miso Garlic Table, counter seats Salt, black pepper, chili pepper, wasabi, ginger soy sauce Ticket machine next to the entrance Famous katsu donburi (150g)
Ultimate katsu donburi (250g) Pork cutlet curry rice with egg yolk 150g
Meat Sandwich with Special Miso Skewered Katsu All bowls come with pork soup
Red miso pork soup is +100 yen Pork, rice, egg, miso, breadcrumbs
5 points of pride Closed on Wednesdays Monday to Friday 11:00 AM to 3:00 PM
　　　　4:00 PM to 8:00 PM
Saturday, Sunday, and holidays 11:00 AM to 8:00 PM Customers before opening The ultimate katsu donburi
Order for the fillet katsu donburi is placed Opens at 11:00 Purchase a meal ticket and place your order The seats quickly fill up with customers White miso pork soup Pork soup with ginger High-quality rice Fine texture, aroma, carefully selected breadcrumbs Fry at 160 degrees Drain the oil and finish cooking using residual heat Use two red eggs from Gifu Chicken Farm per serving Eggs with a perfect fluffy texture that clings to the rice Made exclusively from female pigs from the Atsumi Peninsula brand
Finished with low-temperature cooking Ginger soy sauce
Generous ginger with a perfect balance of soy sauce The ultimate katsu donburi
The tonkatsu is approximately 5 centimeters thick and impressive Tonkatsu Donburi is the signature dish of Daiki!
The thick tonkatsu is irresistible… Keep the knife and cutting board clean. Filet cutlet Filet cutlet rice bowl
A bowl that lets you enjoy the natural flavor of the meat with salt The ultimate cutlet rice bowl Miso Katsu Don
Made with Hachijo miso, this sweet and savory miso sauce has a rich, deep flavor. 2 seats at the counter Pork soup set Thank you! That looks so delicious!
That’s amazing! Pork soup with a dash of chili pepper. The mild umami of white miso really soaks in… The famous katsu donburi, extra large portion. Miso Katsu Donburi (Large Portion) The large portion of rice is 280g The standard portion is 200g. I ate high-quality rice and eggs Enjoying pork soup Biting into a thick pork cutlet 11 Finished off the huge bowl of katsu don in one go! Thank you for the meal!
Thank you! The famous katsu donburi
The thick meat and runny egg were delicious. The rice was made with high-quality cabbage, which was unusual. Regular customer The meat is delicious, but… the high-quality rice,
and the pork soup is light and has a nice ginger kick. The fact that it’s easy to eat
is delicious, and I like how it doesn’t leave you feeling heavy. Pork cutlet curry rice with egg yolk White rice mixed with chopped
The crunchy texture of Fukujinzuke pickles adds a nice touch Roast pork cutlet Cutlet curry rice with egg yolk Pork soup (red miso) Delicious 12:09 The Ultimate Katsu Don The brand-name pork, finished with low-temperature cooking,
moist and tender, making it delicious. The finely ground breadcrumbs are coated with a ginger soy sauce sauce
fluffy, creamy eggs and high-quality rice create a perfect match Even the big eaters are satisfied!
The thick cutlet donburi made by a mother and daughter was amazing! 400 people flock daily!
Gifu Prefecture’s best-selling katsu donburi! Our kishimen noodles
not meant to be super chewy. I prefer them to be soft and chewy. Aiming for a texture with a slight bounce to it It was so delicious that people were raving about it,
we decided to give it a try. It’s delicious! Loved by locals for over 75 years
Handmade udon noodle bowl “Kakuasu” Kishimen noodles made with a focus on smoothness and texture Looks delicious! Yeah, it’s delicious! Kasamatsu Town, Hashima District, Gifu Prefecture
18-minute walk from Yanagizawa Station Kakuasa
Store renovated in December 2019 There is also a second parking lot near the store. Fourth-generation owner Mr. Kanamori (50 years old) Preparing wave-shaped kamaboko I thought this was amazing, but it turned out to be surprisingly… I was able to master it quickly. At first, the waves don’t go all the way down nicely. It just stops at the top. I’ve been doing this for years, so it’s like this. It looks nice too. Third-generation owner (father of the fourth-generation owner) All three types of noodles are made by hand. Kneading while simultaneously stomping on the udon noodles While doing so, the pain in my lower back eases up. Staff: How long has the company been in business? Probably around 75 years ago. Our family originally… My father’s father My grandfather’s uncle did it It’s like a noodle restaurant. Apparently, it used to be a place that served yakisoba and other dishes. It started right after the war, It’s been about 75 years now. I started out in a small shop
and here we are today. Slice the white onions into thin strips Continue slicing the white onion diagonally Chinese cabbage Homemade hand-made noodles A parent and child working together at the noodle-making station Stretching udon dough Staff: How old is your father? He’ll be 76 in November. Staff: That’s amazing. Staff: It’s quite hard work, isn’t it? We’ve been doing it for years. I can’t just do it suddenly. This is tough. Until about two years ago,
my dad used to cook with me, but it was very difficult Making kishimen noodles Spread the dough out on the noodle-making board (Kishimen noodles) are soft with a chewy texture. We pursue that texture by only serving it cold. We cut the kishimen noodles into even widths
and cut them rhythmically. Kishimen noodles cut into even widths
True craftsmanship Making the broth Staff: What do you use for the broth? Mainly Muro dashi. Thickly sliced Smoked mackerel flakes, bonito flakes Finishing with powdered bonito flakes We use a blend of those four.
we do it and add the finishing katsuobushi. Remove the impurities Remove the broth from the pot and strain it Filtered white dashi In another broth pot
Make the main udon broth using “Kakuasu” Before straining the broth, add two types of soy sauce
granulated sugar to season the broth After straining the broth, Actually, you should add some soy sauce or something, but For some reason, in our family, we’ve always added the dashi before straining it. and then add soy sauce. I’ve been doing it this way since before I started working at home.
we’ve always done it this way, so The flavor is different if you strain the broth first. So it’s hard to describe. It used to be much darker in the past. I wanted to make it a little more refined. But I didn’t want it to look too much like my house either. I’ve been trying to find the right balance lately. I’ve been doing it this way for about 10 years. I adjust the ratio of soy sauce depending on the season
to keep it consistent. We received a gift. The fourth-generation proprietress (the shop owner’s wife) Employee Hanawa (21 years old) Staff) How long have you been working here? Including part-time work, it’s been six years. Staff: You’re a veteran. No, no, no, not at all. I was drawn to the charm of completely handmade udon noodles and ended up getting a job there. The shop owner also says, “You’re a valuable asset in this day and age,”
and has high hopes for me. The third-generation proprietress (mother of the fourth-generation proprietor) Shrimp The shell is pretty tough
and difficult to peel. Drain the fried food Add soy sauce to the udon broth Granulated sugar This is a sweet fried dough used for udon noodles. Kitsune udon is served as is. Gifu Prefecture-produced Mino Kento pork loin Tonkatsu for katsu donburi Tonkatsu for set meals, etc. Making char siu Granulated sugar eggplant Bell pepper Pickles Onion Grate radish Carefully clean every corner Miso-simmered udon noodles 935 yen
Pot-cooked udon noodles 990 yen Kitsune udon 770 yen
Koro udon 650 yen Donburi and udon set
Chicken and Egg Donburi with Udon 1100 yen
Katsu Donburi and Udon 1320 yen Chinese Noodles 715 yen
Miso Katsu Set Meal 1430 yen Chicken wings 605 yen, stewed pork 605 yen Table condiments
Pepper, Sichuan pepper, chili powder Closed
Third Tuesday of each month, every Wednesday Business Hours
11:00 AM to 3:00 PM (Last order at 2:45 PM)
5:00 PM to 9:00 PM (Last order at 8:45 PM) Donburi and udon set
Order of two items: Oyako Donburi and Udon Another order comes in
Proceed with work simultaneously Udon with thick sauce Miso-simmered udon noodles with chicken and vegetables Chicken Onion Add kamaboko Pour beaten eggs into the broth
Wait until cooked Top with fluffy eggs and it’s done Donburi and udon set
Chicken and egg rice bowl with udon noodles Mini cutlet rice bowl Tenjū Limited-time product: Shizuoka Prefecture-produced lemonade version
Order received, boiling kishimen noodles “Lemonade,” a citrus fruit widely cultivated in Shizuoka Prefecture
A citrus fruit with a lemon-like appearance and a sweet and sour taste With a balanced acidity and sweetness,
with a distinctive texture where the seeds pop in your mouth The noodles are cooked
and rinsed in cold water Our kishimen noodles I don’t want it to be super chewy. I’d prefer a soft, chewy texture. Aiming for a texture with a slight bounce to it Pour over the chilled homemade broth. Sliced lemon Decorate the rim of the glass with lemon slices Limited-time product: Shizuoka Prefecture-produced lemonade version Domestic peach and walnut tempura Lemonade and chicken tempura. That looks delicious! Yeah, it’s delicious! You should definitely try it! First, taste the broth. Nod repeatedly, savoring the flavor Delicious Tempura set meal (with red miso soup) Quickly cut the fried pork cutlet
and place it on a plate with rice Top with the ingredients simmered in donburi sauce Pour beaten eggs into the pot with the donburi sauce Katsu donburi with fluffy eggs on top of pork cutlet Tamagodon (with red miso soup) Nabeyaki udon 11:45
A group of four customers arrives Mini katsu donburi Morning-prepared char siu Making Chinese noodles It’s white dashi, isn’t it? The blend of broth I made this morning using mackerel as a base. I’m adding white dashi to the chicken broth. Menma, char siu, wave-shaped kamaboko, green onions
Top with these ingredients to complete the dish: “Chinese-style noodle soup.” Shrimp grated radish soba Staff: How does it taste? It’s delicious. Mountain vegetable udon noodles Shrimp grated buckwheat noodles 12:01
Lunchtime, customers keep coming in. A group of three customers enters the store. Two men
order a limited-time item limited-time product
Mizore Katsu Udon Limited-time item
Dried sardine cold noodles Toppings for Iriko Hiyakake Kishimen
Domestic peach and walnut tempura Staff: What would you like to order? I’ll have the iriko hiyakake kishimen. Peach and chestnut tempura topping It’s cold and delicious! 12:14
He handles the orders efficiently. Tendon (tempura rice bowl) Katsu Donburi (Large Portion with Red Miso Soup)
1,150 yen Tender, fluffy eggs and broth-soaked
Gifu Prefecture-produced Mino Kento pork cutlet is delicious… The rich flavor of the red miso soup is a welcome treat. Add a dash of spice for an extra kick.
and enjoy the spicy kick! Mr. Hanawa is taking advantage of the quieter hours during daytime operations
to practice making kishimen noodles. We look forward to seeing the young craftsman’s further growth. The menu, which combines excellent taste and beautiful presentation,
are captivating people in droves. Loved by locals for many years,
“Handmade Udon Donburi at Kakuasa.” Deluxe miso-simmered udon! It’s the deluxe flour-coated version, isn’t it? Upper cutlet rice bowl! Delicious and filling! and the atmosphere of this restaurant has an old-fashioned feel to it. That’s nice. I still want kishimen noodles. Because it’s delicious. Shocking giant tempura! A dish prepared by the owner with years of experience as a head chef
Fish dishes made without regard for profit! There’s hardly any profit, you know. As for fish, the customers If they leave with a smile,
that’d be nice, I guess. It’s delicious. Established 90 years ago!
A close look at a traditional kishimen noodle restaurant that has been in business for three generations Aichi Prefecture, Ama City, Shippo Town
Along County Road 115 The distinctive tiled roof exterior
Kamayaki Shimen Restaurant ‘Mitsukakuya’ The meticulously detailed interior exudes a sense of charm The third-generation owner, Mr. Kato Mr. Kato, who has been working here for nearly 20 years
Kurage-san (43 years old) From the boiling water
and add katsuobushi. Remove the scum. Dashi ingredients: kelp, bonito
sasa, and bonito Add sasa flakes Carefully remove the scum
Simmer for another 10 minutes 7:53 Rinsing rice We use about 15 shō of rice on weekdays
On weekends, about 22 liters are used In a large pot, prepare the next batch of broth
and prepare it Strain the finished broth Strain the broth from the second pot Clean the pot. Fill the pot with the prepared hot water
Take the second broth Remove the broth residue Make the second broth Add mero, sasa, and katsuobushi
Carefully remove the scum Staff: What kinds of mentsuyu are there? Red sauce, white sauce Kamaage udon broth Donburi broth Zaru sauce Miso soup with miso stew Staff) Is the same broth used?
Is the seasoning different? Yes, that’s right.
The seasoning is different. Combine the miso and dashi
to make a sauce for simmering in miso. Approximately 14 liters
miso stew broth Let the finished miso broth
and set it aside to cool. The broth for miso stew is ready. Third round of making broth Staff: You keep making it, huh? Yes This is actually on the low side for today. It’s almost New Year’s. It’ll be like 10 or something. I’ll start preparing around 5:30. The broth is ready. Combine the dashi and kaeshi. Red sauce complete The amount of sauce is two 8-liter containers 12 shō, and That alone is enough
enough to last until noon It’s pretty surprising
it seems to be coming out. The noodle-making room next to the store Udon noodles for miso stew Gather the finished noodles into bundles fried sea bream and simmered flounder and Served with raw squid (Shopkeeper) Also comes with kishimen noodles
and rice is also included in the set meal. Shopkeeper) That’s enough for 15 people, I think. Shopkeeper) Once that’s done,
Next, I’ll make some simmered sea bream, grilled horse mackerel, sashimi and rice and with kishimen noodles
set Many people eat it, so That’s a bit unusual. It’s too A full course of fish? Even those who lined up in the morning Those who came just before closing time The contents will change, but I want to make sure they can eat it. Limited to 5 servings, or something like that. It’s a pity for those who can’t come. Making kishimen noodles Mixing the dough in a mixer The dough is mixed together Put the mixed dough into the noodle machine It’s machine-made. It’s been like this for 90 years. we’ve been in the noodle-making business My family runs a noodle factory, so We don’t do that anymore, though. There’s a noodle shop called Mitsukaya here. It was a company that sold noodles. Nowadays, computers
make the noodles now. We’ve been doing it the old-fashioned way We’ve been making noodles
380 Stretching the mixed dough Pass it through the roller repeatedly
and roll it through the roller multiple times Even if you call it miso stew it’s mostly just the ingredients that are different.
different. or chicken is added, Tempura is added In our case, it’s noodles and
the miso itself are different, so There are several types, so Boil and enjoy
The regular ones Do not boil the noodles in a pot
and add directly and serve. A bit sticky Rich There’s something called “powder removal.” That’s also popular. The rest is miso stew with kishimen noodles
397 quite a few people What kind of miso stew should we have today?
today? I think more people will be able to eat it. Cut the stretched dough into noodle strands Apply flour Tie them into bundles one by one The noodle-making process is complete There’s a noodle called “moroheiya”
noodles This is the first restaurant in the Tokai region
made it Morning glory
originated in the Arab world. a vegetable that was introduced to Japan very healthy plants This might be suitable for Japanese people.
be suitable for Japanese people, and the person who brought it back
and Mitsukaya
There’s this plant, but Can’t you make noodles out of this?
and Well, my father turned it into powder, or liquid,
and all sorts of things I heard about something called moroheiya noodles
for the first time around here. We also make soba noodles
but We don’t use 100% buckwheat flour on purpose. the elasticity, the texture,
or the way it goes down your throat, Thinking about things like that Adding transitions It’s called “outer powder,”
and mix several types together to make it. Among soba noodles, There’s something called “Dattan soba”
and This was about 20 years ago,
or so, my father a powder company
from Nippon. This kind of flour
is used in Mongolia. is called “rutin,”
43 times more than buckwheat, I was wondering if it could be used in noodle production.
and we had a discussion about it. Mix it into soba noodles. Is this a rare type of noodle? Soba noodle making Soba noodles are made
made with a ratio of 70% to 60% The mixed dough is
is rolled thinly in a noodle-making machine. Pass it through the rollers multiple times
and roll it through the rollers multiple times Adjust the thickness with the dial Cut the finished soba noodles Homemade soba with an excellent texture is complete Apply flour Tie into bundles Soba noodle production complete Mr. Maeda, who has been working here for over 20 years
Mr. Maeda, originally from Ehime Prefecture The president used to work at a Japanese restaurant
and was the head chef and met there. I was invited The shopkeeper has returned from shopping. Preparing the garnish for the sashimi The shopkeeper cuts the sashimi. Shop owner: I’ve been doing kaiseki cuisine for 10 years. Staff: As an apprenticeship? Shopkeeper) Exactly. Shopkeeper) I’ve been doing this for 10 years since I graduated from college. Today’s sashimi is
squid sashimi. Wrapped and prepared There’s hardly any profit, is there?
As for the fish, If the customers leave with a smile,
that’s good enough for me. Your place has a little too many
too many items on the menu. It’s confusing. Some customers get angry about that. Staff) Don’t you reduce the amount too much?
? No, we don’t. Well, since long ago It’s been this amount since my father’s generation. I’ve increased it quite a bit
a lot, though. the same goes for the fish. We serve different fish every day, The same goes for miso stew. you can change the type or noodles, Which one to eat
that you’ll have a hard time deciding When there are so many
you’ll want to come back again I hope they think that
right? Even the younger ones Try serving pork bowls or large cutlets Well, I’m kind of torn between various options. I want to eat this again next time I come here. I want to make it a restaurant
I want to make this a place where people will think that. The fried tofu in the kishimen set meal Preparation of ingredients complete Prepare the finished noodles in the kitchen. Sweeping Wipe down the table Make sure to wipe under the menu as well Also wipe the tatami-mat table
Clean them thoroughly The proprietress
arranging flowers at the entrance 10:25
Customers begin to line up Preparing the tempura batter Mix well to avoid lumps
Mix thoroughly and strain through a sieve The batter is ready. Okoze to be used for the fish set meal This is the simmered flounder fillet, this one fish, and squid sashimi, and Kishimen noodles and rice set It’s flounder, but
There are several kinds, There are quite a few
Ishigarei is thick-fleshed. It’s very filling. Boiled stone flounder Coating the rockfish with potato starch The fried rockfish is coated with potato starch and fried until crispy
and served with homemade sauce The rockfish is fried in oil as a preliminary step. When an order comes in,
and then deep-fry it again to make it crispy. They keep frying as they prepare to open. Used for dishes like pork cutlet rice bowls
Preparing pork The parts used are between the shoulder loin and the loin.
Use approximately 160 grams per piece Pound to tenderize Carefully cut the tendons Salt and pepper Garlic powder Pork preparation complete Fruit cutting Place the fruit on a plate and prepare it Preparing for opening
Warming the red sauce This should be enough
(on the stove) The pace isn’t fast enough before it boils. The broth for the miso stew
Preparing for opening Miso sauce for miso katsu Start boiling noodles in preparation for opening The noodles are boiled for about 20 minutes.
Start boiling the noodles in time for opening. Parking lot
Approximately 20 spaces in front of the store Business hours
11:00 AM to 2:00 PM
5:00 PM to 8:45 PM
Last order at 8:00 PM Miso-simmered set meal 1,200 yen
Egg Miso Stew 980 yen Kamaage Kishimen 1050 yen
Pork and Egg Bowl 1050 yen Kishimen Set Meal 890 yen
Soba Set Meal 960 yen Five-Ingredient Kishimen Set Meal 1,340 yen
★ indicates daily changing side dish A la carte menu
Zaru Soba 930 yen Morning glory, buckwheat noodles
Ebi Oroshi Heiya 1500 yen Appetizer
Kakiage (large) 820 yen Chicken miso katsu set meal 1,280 yen
Oyster fry set meal 1490 yen Pork and Egg Bowl 1050 yen
Fish Set Meal 1650 yen Eel Tempura Donburi 1200 yen
Raw eel tempura 780 yen Shirasu Donburi 1050 yen
Daikon radish grated with shirasu 460 yen Meat Juice Tsukemen Set Meal 1500 yen
Single item 1280 yen Various ways to eat Grilled tuna collar 1,200 yen
Yellowtail collar and head grilled 1,000 yen Dashi-flavored omelette
Single items available for dine-in at 380 yen A miso stew with a unique flavor
“Flour-coated” miso stew Miso stew can be changed to kishimen noodles
Sichuan-style spicy miso stew available for an additional 180 yen Seasonal delicacies
Chicken tempura (about 6 pieces) 560 yen Shiitake mushroom tempura 480 yen
Oden 560 yen A variety of menu samples are displayed at the storefront Today’s set meal side dishes
Braised flounder or miso-flavored cutlet Available today!
Special fish set meal, limited quantity Just before opening
The line in front of the store is growing 11:00 Opening Guests begin arriving one after another Right after opening
Most of the table seats are filled Two customers arrive Brewed in a teapot
Hot tea Curry soba set meal
Order five-ingredient kishimen noodles The proprietress manages the orders Making five-ingredient kishimen noodles
Preparing ingredients in a small pot Egg Pour the sauce over the noodles Loaded with toppings!
Five-ingredient kishimen is complete Five-ingredient kishimen noodles Thank you for waiting
Five-ingredient kishimen noodles Hot kishimen noodles
slurping it all in one go Once the soba noodles are cooked,
rinse once in cold water Pour the hot curry sauce This is the curry soba set meal. Making miso-simmered udon noodles
Add the cooked udon noodles to the miso broth Green onions Kamaboko egg Miso-simmered rice set meal is ready Miso-simmered rice set meal with flour sprinkled on top
An order for mochi-filled miso stew comes in. Preparing flour-coated udon noodles
Measuring one serving of noodles in a bowl Coating with flour Add the noodles with the flour removed
Add directly to the miso broth　 Mix the noodles thoroughly with the miso broth
the noodles Egg Mochi with flour
Miso stew set meal complete 2 customers arrive Pork and egg bowl (with mini kishimen noodles) and
soba set meal ordered Warm mini kishimen noodles Making pork and egg rice bowl Add the simmered sauce
with eggs Discard the excess broth Covered with fluffy, soft eggs
A delicious dish with the rich flavor of pork and broth! Making miso katsu
Coat pork with breadcrumbs and fry Cut the golden-brown cutlets
Cut into bite-sized pieces pour miso sauce over it Pour red sauce over warm soba noodles Fried tofu, fish cake
Top with wakame seaweed Serve rice in a bowl Daily side dish Miso katsu set meal
soba set meal is ready Excuse me
Soba set meal with miso katsu, right? Fish set meal
Stewed stone flounder, raw squid Fried rockfish
served with homemade sauce Fried rockfish Here you go
Fried Okoze Enjoying a luxurious fish set meal Staff: How often do you two come here?
do this? This is our second time, I think. Staff) Where is the charm of Mitsumata-ya?
where do you think it lies? Maybe this fish set meal? There are a lot of menu items. It’s delicious. Making ankake kishimen
Put the ingredients in the pot Red sauce Thicken with water-soluble potato starch Ankake Kishimen is complete The creamy sauce
clings to the noodles and tastes great! I quickly set up
the pot of miso stew Green onions Kamaboko egg Miso-simmered udon is ready. Making miso katsu set meal Fry the cutlet until golden brown Cut into bite-sized pieces Miso Katsu Set Meal Miso Katsu Set Meal Complete
Nagoya-style meal with a rare udon salad Making upper katsu donburi Beaten egg Make an egg drop soup with a thick broth Red miso soup Discard excess sauce The upper katsu donburi is complete. Oyster fry Made with fresh oysters
Fresh and delicious oyster fries Oyster fry set meal With mini kishimen noodles
Oyster fry set meal with a satisfying portion Making kishimen noodles as a single dish Red sauce Add the toppings to complete the kishimen noodles Making tempura Add tempura batter Place in a mold and fry Scatter the shrimp The crispy tempura is ready The boiled soba noodles
rinse in cold water to tighten grated daikon radish, green onions Top with a large tempura fritter
Packed with flavor! Tempura soba Today’s simmered dish Stewed red snapper Lunchtime
The simmered golden sea bream is sold out Miso stew with chicken and eggs
Customer ordering extra noodles Steam rising Kishimen set meal
Making miso katsu Kishimen set meal Kishimen set meal Is that everything you ordered?
Is that everything? Please add the seven-spice seasoning on the table. Enjoy the chewy kishimen noodles
slurp it all in one go Once every 1-2 months
once every 1-2 months The broth is delicious I really want to eat kishimen noodles. Udon noodles? There’s a udon restaurant around here. Kishimen noodles are good too. It’s a good deal. It’s delicious, so When you come to Mitsukakuya,
you can’t miss the “kishimen”! 11:46 Maximum number of customers: 550! 300 customers visit during lunchtime alone.
Orders keep coming in at the counter Oyster fry set, one please One serving of sweet and sour sauce Kishimen noodles only
Hot one serving Salt-grilled sea bream Making a fish set meal Fry the rockfish until crispy Drizzle with homemade sauce Fried rockfish is ready Mini kishimen noodles Stewed Ishigare Fish set meal complete Oyster fry set meal is ready. Making five-ingredient kishimen noodles Drain the cooked noodles
and dip them in the broth once The five-ingredient kishimen noodles are complete. Receipts are lined up. 12:15 A family of five arrives at the store Kishimen noodles (single order) Pouring hot red broth Kamaboko, fried tofu, wakame seaweed Kishimen noodles complete Thank you for waiting
Kishimen noodles for one Kamaage kishimen Enjoy the rich aroma of wheat
Kamaage Kishimen is complete We’ve been waiting for you
Kamaage kishimen, right? Making kakiage kishimen noodles Pouring the broth Stir-fry Sesame Kakiage Kishimen Set Meal is ready Kakiage Kishimen Serve the kishimen noodles on a small plate
Bite into the shrimp tempura! Tempura Tempura Making tempura noodles Place the soba noodles, which have been tightened in cold water,
and place them in a strainer nori Prepare the dipping sauce Tempura soba Enjoying a family meal together Making a katsu donburi Place the crispy fried cutlet
Place the crispy fried cutlet pour the egg sauce over it The completed katsu donburi with plenty of broth is ready. Making ankake kishimen noodles
Thicken with water-soluble potato starch Pour the finished sauce
Pour the sauce over the kishimen noodles Ankake kishimen is complete Making egg-drop kishimen noodles Mix the broth into the noodles Place the egg on top of the noodles
Pour the egg-drop soup over the noodles Kamaboko and wheat gluten
Wakame seaweed topping Nori Shrimp tempura Fried rockfish sold out
Changed to simmered sea bream Cleaning up tableware Excuse me
I’m sorry for keeping you waiting Kishimen set meal, right? Five customers have arrived. Making Deluxe Miso Stew Deluxe miso stew Here’s the Deluxe
flour-coated dish, right? That’s a lot! A massive serving of deluxe miso-simmered udon noodles
The kids are thrilled too… Tempura kishimen set meal Tempura Kishimen Set Meal Excuse me
Customer ordering anago tempura donburi Excuse me from behind. 11:49 Making shrimp grated kishimen noodles Pouring red sauce Shiso leaves Daikon radish grated Sesame Nori Shrimp, seaweed, shiso leaves, etc.
tempura toppings Ebi oroshi kishimen Today’s special: simmered flounder
menu change Miso-simmered set meal Morning glory noodles Shrimp and grated hemp noodles First-time customer
Enjoying the rare moroheiya noodles With a firm texture and packed with nutrients!
Dattan Zaru Soba Warm noodle soup I’ll have the katsu donburi. This is all I ever eat. It’s quite voluminous. Boil udon noodles Making five-ingredient udon noodles
Add a variety of ingredients generously Gomoku udon Large serving of kishimen noodles Tempura Kishimen Set Meal Complete Place the tempura on top of the rice
Enjoy it as tempura donburi A large serving of kishimen noodles
slurp it all in one go This is the second or third time, I think. It’s delicious and there’s a lot of it. The atmosphere of this restaurant is also is really wonderful, It has an old-fashioned feel to it. That’s nice. Mini kishimen noodles Mini katsu don 13:43 The tatami room remains full. Fried chicken Soba set meal Excuse me
Thank you for waiting Everyone,
Are we all here? Kakiage soba Making clam kishimen noodles In the finished broth
Boil the udon noodles once Pour the broth into the bowl… The clam broth is exquisite!
Asari kishimen is complete 14:00 Afternoon session ends Preparing Tasting Miso-simmered set meal I’ll take the lid off. Miso-simmered set meal 1,200 yen The miso stew, finished in a hot pot,
one of the most popular menu items. Thick, chewy udon noodles
soaked in rich miso broth—absolutely irresistible… The perfect texture is amazing! The miso broth has an outstanding dashi flavor. Rich miso broth
and mix in the egg yolk The smooth egg yolk
pairs perfectly with the rich miso broth. Shiitake mushrooms, chicken, and other ingredients are plentiful. Tempura crumbs Rich miso broth
and enjoy it over white rice The rich miso broth
soaked into the rice is also delicious! The flavor of the broth and miso is delicious
The rich Nagoya-style rice is irresistible… Tasting Upper Katsu Donburi 1,160 yen With mini kishimen noodles Made using a traditional, time-honored method
The chewy, gelatinous noodles are irresistible Served with green onions The flat noodles have an excellent texture! The fluffy, creamy eggs wrap around
a hearty katsu donburi Carefully prepared thick pork cutlet
with a satisfying texture that keeps you coming back for more! Half-boiled eggs infused with broth
white rice are a perfect match! Delicious! I’ll have some pickles too. The broth, rich with the umami of seafood and fragrant with dashi,
a comforting flavor that warms the body. Thank you for the meal! Basically, we have a lot of people in our family, so… Everything is That’s what my father said. Feed yourself until you’re full
and come back home. I have feelings for you Prices are rising
and material costs are also rising, If we cut back in other areas, I wonder if we can offer
we can offer something better, right? That’s how I feel. Carrying on the legacy of the previous generation, we serve hearty meals!
We got up close and personal with ‘Mitsukakuya-san’!

0:00　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

17:10　羽島）角浅
地図　https://maps.app.goo.gl/gAuqmy877WgMWE3n8
住所　岐阜県羽島郡笠松町田代８２０−１
URL　https://youtu.be/lV01oB1lDKY

47:01　あま）三ツ角屋
地図　https://maps.app.goo.gl/EbFpstM3imHCmoVe6
住所　愛知県あま市七宝町鷹居６丁目８９
URL　https://youtu.be/Qgn-HYuX6Eg

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

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#うどん #カツ丼 #日本食 #愛知グルメ #名古屋グルメ #岐阜グルメ