開店→即完売！３００円弁当爆売れワンオペ激渋ヤバイ弁当屋丨北陸グルメ６選

開店→即完売！３００円弁当爆売れワンオペ激渋ヤバイ弁当屋丨北陸グルメ６選

Toyama-shi,Toyama,Japan
Nearest station is Senri station Chisato Shop” in business for 20 years
Famous for its super cheap 300 yen bento boxes and 200 yen side dishes 6:57
Preparation has already begun Owner: Mr. Tanihara (73) Fried shrimp (Staff) How many servings do you make per day? When there’s nothing at all, it’s usually about 50. We have an order today, so we’ll make about 100. I’m alone, so there’s a limit. Takoyaki and fried horse mackerel Grilled hamburger steak Homemade hamburger steak Takoyaki sauce Mayonnaise Takoyaki with eight It was originally a supermarket. It’s been built, I think, about 50 years. Well, I started out trying to do it convenience store style There’s a 7-Eleven right there, right? That’s the first store in Toyama. We didn’t think it was going to be near us. Not at all. At first, it was a 398-yen bento. Back then there was no sales tax. They said let’s try 298 yen. We started at ¥298. Frying croquettes and other fried foods Rice is cooked 73 next month.
(Staff) I see. I can’t see it.
You’re very, very young. I started when I was 53. (Staff) What were you doing before that? I’m a businessman. Displaying the finished prepared food Displaying prepared foods Fried horse mackerel 150 yen
Takoyaki 300 yen Grilled salmon Preparation of fried fish potato starch Omelet Homemade tartar sauce Croquette 100 yen
Fried shrimp 200 yen Up a little after 4:00 a.m. Koshihikari rice produced in Toyama In my own rice paddies I have someone else do it for me The taste (of rice) differs from rice paddy to rice paddy Yakisoba Red ginger Green laver Yakisoba noodles 200 yen
Pork cutlet bowl 300 yen Make omelette rice Eggs Melted egg Omelette rice 300yen Yakiniku Add onions Weigh rice Koshihikari rice produced in Toyama Water Homemade hamburger steak Homemade as much as possible because using ready-made products is expensive Oyster fries are the most unprofitable Because they’re Hiroshima oysters The cheap ones from China don’t taste good. I put three in the first one. Not very good. But still… too many, too few… I think we’ve reduced it a lot from the beginning. They say there are a lot of women. And people who say they don’t have enough, they’ll buy two. Dried plums fried egg on top I’ve been thinking a lot about how I can keep this 300 yen bento going. I’m trying to be creative. Wrapping up. Bento box lunch 300 yen (tax included) 9:09 Making a 500 yen lunch box It’s a custom made 500 yen bento over here. Putting salmon on top (The people who order the lunches are) neighborhood associations and other groups. The social welfare council of this district is here today. oil and chicken If we were using people, we wouldn’t be able to do it for this price. One-op cooking and rustling! If it was up to 1,000 or 1,500 yen I get orders like that a lot. The price increase is not so much the rice, but the side dishes. When I have things to do, I’ll take the day off. Basically open all year round Order lunch box 500 yen complete (Staff) Do you have like a goal for how many more years you can keep going? As long as I don’t get sick. Even if you’re over 80.
If you’re able-bodied I’d like to do it. Pork gingerbread and
Abura Gon Chicken Many people buy only side dishes Pork ginger yaki 200 yen
Abura-gon-chicken 200 yen Inside the restaurant are kelp products and shochu and other alcoholic beverages brought in from Hokkaido by the owner. Additional rice cooked Approximately 50 lunches completed prepared food Prepared food available for an unbeatable 200 yen Onigiri (rice ball) Kelp Kelp with grated yam Onigiri 100 yen 10:00 opening Open Monday-Saturday 10:00-18:00
Sunday 10:00-12:00 Handmade lunch boxes
Made on a budget Sales are in full swing First set of customers
A parent and child customer comes to the store (Owner) Good morning 300 yen bento and… Your child has omelette rice Three purchased Thank you very much Male visitors Purchased three lunchboxes.
Three for a whopping 900 yen… This man bought
bought a boxed lunch and a side dish The price of the two items is only 500 yen…. Regulars come to the store (Owner) It’s so warm today.
(Customer) Yes, it is. (Owner) Have you finished your walk?
Not yet First, I’m going to eat my lunch.
I’m going to eat first Buy a lunch box for 300 yen Yakisoba noodles are 200 yen Bento box lunch 300 yen (tax included) Main side dish and
side dish with daily side dishes A generous serving of plump, delicious rice Homemade hamburger steak is juicy and delicious! Yakisoba noodles with more cabbage.
Old-fashioned style… Cosy yakisoba noodles that you can’t believe it’s 200 yen Re-arranging bento neatly Good afternoon Which one do you want? Is it good? Can I eat it? Omelette and yakisoba noodles.
Buy two each Thank you! 10:39 The coming doesn’t stop..! Everyone is looking for super cheap lunch boxes and prepared foods at once Omelette rice sold out in 36 minutes after the start Preparing for visitors Regulars arrive thanks again for all your help
thank you for all your hard work (Staff) Do you come here often?
a little bit Purchased one lunch box 300 yen Thank you very much Your lunch is delicious. The rice is delicious. At a place called Sanda there The rice is from a place where the rice is just delicious. It’s a great time for new rice balls. You’ll see what I mean when you try it. The Genghis Khan inside is also very tasty when it is grilled. I use it sometimes. Do you get your Genghis Khan from Hokkaido? We get it from a pretty successful butcher in Asahikawa. Toyama is pretty good.
Many of them are from Hokkaido. So we have a lot of people from Hokkaido. There aren’t many places that sell meat that tastes like the real thing. 11:43 How are sales going? Maybe they’ll be gone by noon Something yesterday. We didn’t have 10 by now. Yesterday, we had quite a few come in at about 10:00 Yesterday we were short I made it again at noon. I don’t know. I guess I’m feeling the usual today Average (Customer) It’s a beautiful day.
(Owner) It’s hot I can’t wear a jumper.
Really. Yes thank you very much A customer comes in to pick up 50 boxed lunches for 500 yen Owner quickly carries the boxed lunches and pays the bill Carrying out the rest of the lunches This direction for a while?
Only this week Good conversation with the regulars. Customers keep coming in even when it’s windy I’m sweating today Windy Thank you Your child came to the store alone Child purchases bento and katsudon (pork cutlet served on top of rice) Looks like he’s used to being a good sport… There’s lunch today. Onigiri Lunch box also purchased Thank you Yes, I come here often This place is delicious! Cheaper here than at convenience stores Do you always buy a lot? Even for us I’m always working overtime. I’m late and can’t make it I’ve referred a lot of friends. Neighborhood family came to the store Purchased snacks, cup noodles and homemade yakitori for 400 yen Thanks.
Thanks, haha. Do you often buy lunch? No, I don’t come here much. When they come, they’re gone because they’re popular Parents and children leaving satisfied In the age of 2025 inflation
It was truly a miracle “Senri Shop”! Ishikawa, Japan
Hakusan Touge Chaya Roadside Station Seme Branch A popular restaurant located at the foot of the famous Mt. Hakusan 9:00
Mr. Tsuchimoto, the shop owner, comes to work. Operates two stewed udon specialty stores in Ishikawa Prefecture. Making dashi soup I liked riding bikes and cars on mountain passes, so I put “toge” in the store name. This is the first real snowfall day of the season. take motu out of car The cutting of ingredients is done at the Komatsu store. Because I live in Komatsu A rare stew udon specialty store in Ishikawa Prefecture unload the udon The miso used for the soup stock is a blend of ingredients produced within Ishikawa Prefecture. I boiled the noodles at first, but I couldn’t keep up with the two stores.
I have it boiled at a noodle shop. The most recommended dish is offal stew udon. Each regular customer has decided on their favorite udon. Each person eats a variety of menu items. It comes out evenly The part that is smooth due to the cut side of the noodles
The rough parts may get caught in the soup stock. I researched that area with the noodle shop. I use the thickest mold from the noodle shop and have them make it for me. Self-service water is delicious 9:57 The soup stock is boiled. The soup stock is slightly different in summer and winter. In winter, it’s easier to eat something a little stronger. 10:11 Clerk goes to work
Rice washing/cooking work Preparation of drinking water cleaning Basically, I have them add a lot of mackerel. And sardines
that’s the base Tenkasu Blended miso essential for stew udon cool Nameko mushrooms from Ishikawa Used in nameko stew udon etc. Preparation of offal add seasoning Original umami miso made with a unique blend of several types of miso add ginger and garlic chili pepper mix Shopkeeper checking the weather outside Preparation for snow removal Annual snow removal work Opens at 11:00 table seats and counter seats
Total 28 seats Curry stew udon 960 yen
Stewed yam udon 960 yen Your favorite udon and yam rice set 1400 yen
Children’s udon set 790 yen Oktonushi stew udon 1,600 yen
Yamanokami stew udon 1,400 yen 1st customer Offal stew udon Plenty of offal Tororo rice set Hot offal stew udon Tenkasu Sipping the flavorful soup stock… eat extra thick udon Carefully prepared offal It was unreasonably warm It’s delicious even if you come to eat it all year round. What tastes the best is
Maybe this is the season We also recommend Spicy Namba and other menu items. Today I had motsu nikomi udon. It was delicious
My body temperature has warmed up Two people came to the store Order motsu stew udon and spicy Namba stew udon kimchi and chili pepper Udon noodles that are thick enough to withstand boiling Offal stew udon Spicy Namba stew udon Serving food 12:05 The number of customers is cut off due to bad weather. Preparation of nameko mushrooms
Don’t waste your free time The large nameko has many fans. Store in small portions Preparation of offal is also done at the same time. Dashi soup is completed store in tank A male customer who worked nearby came to the store. Two stewed udon noodles Offal stew udon Stewed udon is delicious on a cold, snowy day! Regular customers visit Order standard offal stew udon This is stewed offal udon, please. It’s not spicy but after eating it
I always feel a little warm Also, offal is always delicious. 12:55 12:55
Customer traffic slows down again It’s a thriving shop that usually has over 100 people visiting just for lunch. (high season weekend)
The store was full as soon as it opened. It feels like it continues until 3:00 or 3:30. Something doesn’t seem right today It snowed a lot It’s beautiful though Order Yamakami stew udon Yam that becomes like a dumpling when boiled Nameko, a local specialty egg Yamanokami stew udon 1,400 yen Extra-thick noodles that pair deliciously with blended miso soft offal big nameko Dashi soup with the flavor of vegetables, nameko mushrooms, and offals Add rice (medium) Rice from Ishikawa Prefecture If you eat it with the dashi soup, you’re guaranteed to win… 13:29
A customer comes to the store Nameko stew udon
Order spicy Namba stew udon Two more people arrive Oktonushi stewed udon
Order curry udon homemade curry Okkonushi stewed udon with wild boar meat Curry stew udon with egg topping Oktonushi stewed udon It happened that the lights were on and it was empty.
“Shall we come here?” The spiciness is just right
My stomach feels warm too It’s especially great to eat in the snow like this. welcome 14:00 Order stewed offal udon and spicy namba Offal stew udon Spicy Namba udon 14:20 40 minutes by car from Hokuriku Expressway Komatsu IC
Hakusan Touge Chaya, where customers come even in heavy snow One of the most popular soba restaurants.
A close look at the work of the second-generation owner! Tempura and Zaru-soba Mushroom soba It’s chewy and insanely delicious. Ishikawa, Japan
24 min. drive from JR Kanazawa Stn. “Soba Miyagawa”. Close contact starts early in the morning at 5:45 a.m. Close contact begins early in the morning at 5:45 a.m.
Hajime Miyagawa, the 2nd owner of the store (Staff) Do you grind from powder every day? Yes. Brown buckwheat (produced in Hiroshima Prefecture) Soba depends on the season and timing.
Obtained from more than one production area This is the whole buckwheat noodle without the husk Rounded out (from Ibaraki Prefecture) 6:00
Soba noodle making process begins by hand Alkaline ionized water is used for soba noodle making and cooking Soba Miyagawa celebrates 24 years in business this October Home-made Jyuwari Soba (buckwheat noodles)
Many fans visit from inside and outside of Ishikawa Prefecture Mr. Miyagawa started his career as a buckwheat noodle chef at the age of 26 Trained for 5 years at “Kikori” in Karuizawa, Nagano.
Took over the restaurant at the age of 32 It’s been exactly 20 years.
I took over the store and came back as the second generation A process called “kikuneri.” The buckwheat dough is kneaded inside and
and put together into a dumpling shape The buckwheat dough is kneaded until it is moist and smooth
Kneading until the surface of the buckwheat dough becomes moist and smooth To form a beautiful disk
Spread with the palm of the hand Rounding out process Rolling out the dough on the rolling pin
Spreading it out again at different angles (process of shikata-dashi) Stretching the entire dough evenly The most popular menu item is tempura
Most popular (Staff) Are there many sets of tempura and soba noodles? Yes. Tempura set or “dipped duck” There are a fair number of customers who ask for that The most popular “Tenmori-Soba Lightly seared duck has a great flavor.
Tsukegamo soba Soba Miyagawa is located in the mountains on the outskirts of Kanazawa City.
A calm space like a hideout My mother’s parents live across the street.
They built a house across the street from it At first it was just a regular home. The predecessor said, “Why don’t you start a buckwheat noodle restaurant here?
and we started a buckwheat noodle shop. Repeating meticulous work Folding fabric of uniform thickness We don’t use any binder flour.
I wrap them individually in this kind of paper and put them in a bat The quality of soba noodles is our top priority.
Even if it is hot, we don’t use air conditioning unnecessarily. Measuring portions accurately JYUWARI-SOBA from the time of its establishment His training was in Nihachi Home-made Jyuwari Soba made with finely ground flour
Glossy and richly aromatic “Hoso-Utsuchi”. 8:00 In the kitchen, veteran artisans begin preparing Sharpening knives Prepare ingredients for tempura eringi mushroom Shiitake mushroom Maitake mushroom Eggplant myoga green pepper okra Okra, Shishito peppers, etc.
Some vegetables are home-grown by previous generation Tempura is prepared for 50 people on Saturdays and Sundays
70 servings are prepared for the Bon Festival Carrots Cut into thin strips large leaf Kinjikiso (Acanthopanax sciadophylloides)
Brand vegetable designated as “Kaga vegetable” by Kanazawa city Goroshima kintoki (Kaga vegetable) Kabocha (pumpkin) 13 fresh vegetables/mushrooms Providing dishes for Soba Miyagawa
Ceramic artist Yoko Masui She has always used our vessels.
I brought some repaired vessels It’s one theme, soba noodles. Light-colored, aromatic soba noodles
He makes a bowl to go with it This is a bowl for tendon I made this to serve gorgeously and look nice Each one is different from the next.
I hope you enjoy it too! “Dish of the month.” Tendon sauce Put into a pot and heat making soup stock Rishiri kelp This is saba-bushi It contains Soda-bushi and honkatsuobushi Mejika This is also honkatsuobushi Rishiri kelp from which the broth is made is taken out Put shaved bonito flakes Carefully remove scum Bringing out the flavor of seafood 9:36
Milling operation Stone milling We insist on milling our own flour because
to achieve the ideal aroma and flavor. Miyagawa’s buckwheat noodles come in two types: thick and thin.
and “Hoso-uchi” (thin) buckwheat noodles. This is the fruit with the husk still attached
Brown buckwheat flour for “thick” buckwheat Sifted through a sieve By grinding with the husk
sweet-shell ingredients mix to increase aroma and flavor Flour milled whole without husks For fine milling Pure white, elegant color Sifted Collecting the maximum amount of buckwheat flour without leaving any Careful work continues until just before opening 9:57 Making buckwheat noodle soup Not boiled water
made with plenty of buckwheat flour The pursuit of deliciousness extends to the soba water When I first came to work here and drank sobayu
I thought, “Is this sobayu…” I think this is really the strength of this place.
I think this is Miyagawa’s strength Dashi (soup stock) slowly simmered for a prescribed period of time Dashi stock strained Add kaeshi Check concentration Well-established soba-tsuyu
Check carefully Dashi for cold menu 10:11
The final stage of cutting thick buckwheat noodles Regular customers like to order thick buckwheat noodles People who like buckwheat noodles ask for thick type. I don’t miss taking care of my tools pungent radish Getting ready for the various menus Duck meat for dipping duck Passed through hot sake wild vegetables Mushrooms All-purpose green onion Morisoba 1100 yen Natto soba 1600 yen
Tempura soba 1900 yen Aso soba (soba with tempura) 1800 yen Natto soba Popular menu on hot days Small bowl of tempura rice topped with a bowl of rice topped with a bowl of rice topped with a bowl of rice topped with a bowl of rice topped with a bowl of rice
Nishin-umani (fried herring) 600 yen Soba shochu (buckwheat shochu) 700 yen Installing a sign that reads “open for business 11:30 opening Spacious and relaxing Japanese-style room
Large table seating Private room with sunken hearth Regular customers come to the restaurant Two soba noodles, one with tempura and the other with dipping sauce.
One is thick. Preparing thick and thin soba noodles boil buckwheat noodles Chill thick buckwheat noodles serve in a bowl Tsuke-tororo soba thick this way. Wow, nice! Glossy thick buckwheat noodles Tempura for tenmori-zoba Ebi-ten is deep-fried in a special way (makiage) Deep-fried so as to wrap it softly Kabocha, Goroshima kintoki, etc. cooked in sequence Shrimp tempura, Kaga vegetables, mushrooms
ample in volume Crispy batter, the more you chew, the more flavorful it becomes.
Kaga vegetable and shrimp tempura Here you go, soba noodles with tempura! The smoothness of the noodle is very attractive.
Elegant thin noodles Natural salt, green tea salt, curry salt
Tempura can be tasted with 3 kinds of salt Lifting soba noodles dip soba noodles in sauce Sip vigorously Group of customers arrive (Clerk) Recommendations? Famous for tempura
Freshly fried and delicious Then it’s tenmori-rokutsu Drain water Served on “moon plates” made by a local artist Tenmori-Soba Serving one after another Orders for tenmorisoba rush in! Superb tempura rush! Colorful Kaga vegetable tempura also has many fans! Deep frying tempura for 6 people Vegetables next Miyagawa-san, who admits to having a detailed and meticulous personality
He is meticulous in all his work Here you go!
Tenmorisoba! Looks delicious! Tempura is amazingly delicious! Mushroom soba order Thick or thin Mushroom broth, rich in flavor Mushroom soba noodle serving Tenmori-Soba, please. A man orders mushroom soba.
Tendon added. Tendon served in a bowl (Staff) How do you like your tendon? It’s good, the taste of the ingredients is just as it should be. Delicious with lots of mushrooms! Delicious, mushrooms! Huge! 12:00 Signature menu – Tenmorisoba
Order rush continues They are particular about the way they are served please. Guests with children Child eating deliciously Sobayu served to all customers Very thick and full of buckwheat flavor Order of tsuke-tororo soba Putting a quail’s egg on top The restaurant looks busy.
but the crowd is said to be smaller than usual I think it’s about half of what it usually is. I usually can’t leave the fryer If I was busy I wouldn’t have time to do this Ordering dessert Serving dessert to customers with children Buckwheat tea pudding
buckwheat ice cream Enjoy buckwheat tea pudding Lunch with all things buckwheat 12:35 Many customers are young Widely used by men and women of all ages I’ll take it! Enjoy the crispy tempura! It’s chewy and so delicious!
The flavor is good too. Two grated soba noodles Oroshi-soba” with a spicy, addictive flavor Assorted tempura Catering one after another Tenmorisoba ordered Tempura was delicious! Mushroom soba (cold) Tempura soba order Pouring plenty of warm broth Tempura soba (tempura soba) goes Tsuke Tororo Soba Tangy and spicy grated daikon
Perfect combination with dashi broth A dish with many repeat customers Tsukegamo order Soba-tsuyu Searing duck fat green onion Duck meat thrown in Seared duck meat with just the right amount of elasticity.
Tsuyu (dipping sauce) flavor of “Tsukegamo Soba” is irresistible Takumi’s soba that appeals to men and women of all ages. Delicious Tororo soba (hot) Charming with a simple flavor Three leaves Completion Order tenmorisoba The volume of tempura is amazing! Thank you for waiting!
It will be tenmorisoba! Tenmori-Soba: 2,200 yen Pouring soba-tsuyu condiments Soba noodles of nicely matched thickness Craftsmanship shines through The soba noodles have a pleasant taste and a subtle aroma,
The aroma of soba noodles spreads subtly in the mouth Shrimp tempura with crispy batter
Delightful texture Goroshima kintoki Kabocha Large leaves Sobayu(free) Thick, tender soba-noodle soup The flavor of buckwheat noodles is directly conveyed
A supreme cup Natto soba ordered Plenty of natto Quail egg, grated radish, green onion, nori, dried bonito flakes Natto soba noodles 1,600 yen Eating with dipping sauce thin type
(Thick type is also available) Natto, yakumi, grated daikon, tsuyu
Harmony is irresistible… Buckwheat tea pudding. Buckwheat tea pudding. 400 yen. Only available here
Soba noodle flavorful pudding Kuromitsu (molasses) to your liking You can enjoy the supreme soba noodles made with the utmost care.
It was one of the best restaurant in Kanazawa. Close up on the popular Chinese restaurant that a part-time worker took over! Fried rice with plenty of eggs fried in two steps. Amazing wok skills make the rice dance! Getting air into the fried rice is the trick to making it delicious. Covering the fried rice with crab omelet… Special crab omelet topped with sweet soy sauce! The eggs are very fluffy. It’s delicious! Fist sized fried bone-in chicken! The fried chicken was huge and I was surprised. Homemade gyoza that they sell over 200,000 pieces a year! Best selling lunchbox with a lot inside! Fukui, Japan Since 1972, Misono Hanten. Second president, Mitsuharu Kato. He joined the restaurant as a part-time worker in high school and ended up taking over the place. Work starts around 8:00 on days when they prepare lunchboxes too. Preparing the fried rice. At Misono Hanten, in addition to lunchboxes for delivery, a large amount of fried rice is used in their signature dish, “Special Crab Omelet”. About half of Mr. Kato’s work in the kitchen is cooking with the big pan. Preparing the fried rice. The first step is simple, frying the eggs. First, they make this in large quantities. They use Koshihikari rice from local farms. He got strong arms and a stable core by many years cooking. Efficient and speedy cooking. This is one of the important factors that determine the taste. His cooking supports the restaurant that attracts 40,000 customers every year with about 100 items on the menu. This is the first half of preparation for the fried rice. Next, they’ll add the ingredients. He’s making fried rice for the lunchbox. The price of eggs is going up, they even call it “Egg Shock”. But they still use a lot. Adding the prepared rice into the pot. Shaking the pan using his whole body. Adding air into the fried rice. They make a lot of fried rice when they serve lunchboxes. Next, they’ll make one of their specialties, Fried bone-in chicken. It’s a popular dish that is a main item for the lunchbox. It attracts customers with the juicy and delicious meat. They fry it twice in a separate pan to make it crispy. Mr. Kato’s wife spreads fried rice in a lunchbox. She accurately packs the amount of one rice bowl. They have a factory near by that makes the dumplings and delivery products. Gyoza is one of their signature items that sells over 200,000 pieces every year. The former president comes to work. He has retired the main roles, but he still helps out in the kitchen. Spacious and hygienic working space. There are detailed rules for producing high-quality food. In-house gyoza filling. The main vegetables in the gyoza are domestic cabbage and Chinese chives. The perfect balance of juicy pork and vegetables makes “Misono Gyoza”, gyoza that you can keep eating. He trained in Aichi and became independent 51 years ago. He made this place one of the famous Chinese restaurants in Fukui. The name “Misono Hanten” is taken from the place he trained in Aichi, Japan. Crisp skin is good too, but I believe that taking away the texture of the skin makes it better. It brings out the flavor of the vegetables and meat. The thickness is measured in detail even smaller than millimeters. The skin is so thin that you can see the insides. It’s been the same thickness for 50 years. Frying Misono Gyoza The meat used for gyoza is pork cheek meat. Cheek meat contains gelatin (collagen), so you can enjoy its firm but elastic texture. That’s the secret to “Misono Gyoza”, which is both juicy and refreshing. Making ingredients for the Chinese bowl. Chinese bowl is also a menu with high demand for both lunchbox and in-store orders. Adding more soup. A secret sauce that hasn’t changed in 50 years. They keep adding on to the sauce they already have. It’s also used for ankake yakisoba and ankake ramen. Their secret sauce. We wrap the gyoza at the factory. Misono Signature Lunchbox, 648yen, $4.80 Preparing the shumai. In addition to manufacturing and selling frozen foods, they also operate a dumpling store in Echizen City. Spreading their unique flavors with a multifaceted strategy. The truck used for delivery. 9:35 delivery Thier products are being packed. The former president takes the lead in delivery. Signature dishes and frozen products are delivered. Staff: How long have you been using those knives? It’s been more than 20 years since I joined the company and it was already here. Staff: What are the benefits to keep using the old knife by taking care of it? After all, the ease of cutting is completely different. Preparing the meatballs. Staff: Is it common to add tofu? What do you think? Maybe we’re the only ones. I put it in to give it a soft finish. My master taught me this. I’ve been using it all these years. Fukukomugi wheat from Fukui Staff: How many do you make? About 150 of these. On Saturdays and Sundays, it will be gone in two days. People who really like it get 4 or 5 servings for takeout. Mix well until sticky. Weekends are the busiest. The COVID situation is not that bad now. 200 to 300 customers come every day. Before COVID, 300 to 400 customers came every day. When we were busy, about 500 customers would come. Add the wheat when it becomes sticky. The texture and finish will change depending on the ratio of eggs, water and wheat. It’s hard to make it just right. I can tell if I want a little more water or if I want a little more egg by touching it. It will take 1-2 years to be able to do this. Through trial and error, I’ve come this far while failing over and over again. There are people who come to takeout meatballs, and there are people who come just to eat meatballs and rice. It was our 50th anniversary in September last year, and this is our 51st year. It’s been about 15 years since I took over. It’s been 22, 23 years since I came here as a part-time employee. Mr. Kato not only manages the store, but also develops specialty meat buns and shumai made with local products. Most of all, I want to make people smile with my food. I also want to boost the economy and culture for Fukui. Of course, I also want to spread the taste of Misono Hanten to the whole country. It’s very difficult to make a ball in your hand. It just looks easy. It took me hundreds of tries until I mastered this. 10:00 morning assembly I have a takeaway order at 12:00. Please prepare for takeout orders. Misono lunchbox, 3 pork cutlet bowls, 3 gyoza. It’s his wife’s role to run the morning assembly. Preparing the eggs for the special crab omelet. How many cans of this do you make? 2-3 on weekdays. About 5 on Saturdays and Sundays. Preparing the crab omelet. On Saturdays and Sundays, we serve almost 100 servings of the special crab omelet. Half of the customers order this. Customers come all the way from outside the prefecture for this. By adding potato starch, it becomes the eggs become fluffy. Meat for the twice cooked pork, pork belly. I’ll warm this up and set aside some for ramen. Making the sauce for the special crab omelet. This is the sauce for the special crab omelet. It’s a soy sauce base sauce that’s a little sweet.. They keep adding on to the sauce. Some customers like to get the Chinese bowl every time. Some customers say they can only get this here. They open at 11:00. Counter and table seats. Japanese style seating. Chinese Bowl, Medium, 825yen, $6.20. Sauce Pork Cutlet Bowl, Medium, 935yen, $7.00. Gomoku Soba, Medium, 880yen, $6.60. Fried Bone-in Chicken, 5pcs, 1100yen, $8.20. Meat Gyoza, 5pcs, 572yen, $4.30. Rice Bowl set, 1155yen, $8.60. Mini Rice Bowl set, 1100yen, $8.20. Mini Mini Rice Bowl set, 990yen, $7.40. Daily Lunch, 680yen, $5.10. Sweet and Sour Pork set meal, 990yen, $7.40. Twice Cooked Pork set meal, 990yen, $7.40. Two lunch sets please. Lunch set and gyoza. Today’s lunch is special crab omelet. First, they finish the fried rice prepared this morning. Frying the eggs for the crab omelet. Special Crab Omelet They prepare takeout and in-store orders at the same time. Misono lunchbox for takeout. Special Crab Omelet It’s delicious! Gyoza, 385yen, $2.90 (weekdays) They’re served hot on an iron plate. Sweet and Sour Pork set meal Mini Mini Fried Rice and Ramen set Wow, it looks delicious. Stir-fried Vegetable set meal, 990yen, $7.40 I like the taste of their food. I come here once a week because the food suits my taste. 1 fried rice. Chinese Bowl and Mini Sesame Miso Ramen set Do you want gyoza? I want some! 1 serving of gyoza. Chinese bowl with plenty of vegetables covered with secret sauce. Here’s the fried rice. Mini Fried Rice Rice Bowl set (Chinese Bowl and Mini Sesame Miso Ramen), 1155yen, $8.60 Chili Shrimp Frying the eggs for the crab omelet. Normal size Normal size Large Large Special Tempura, Large, 1265yen, $9.40. Medium, 1100yen, $8.20. It’s amazing. Crab omelet with a chewy texture on top of crispy fried rice with plenty of eggs. Special Crab Omelet with Sweet Soy Sauce Recharging their energy with the special crab omelet. A regular customer whose close with Mr. Kato. Staff: What do you usually order? It changes every time, but the special crab omelet is really good. I always order gyoza. The eggs are very fluffy. I always think the eggs are better than other stores. I’m happy that the inside is fried rice, and the taste of the sauce is just right. I think the balance is very good. Fried Bone-in Chicken, 3pcs, 770yen, $5.70 The egg part is good and the sauce is delicious. The fried chicken is huge! I was surprised. Preparing during lunch hours. Special Crab Omelet, Large, 1265yen, $9.40 Chinese Noodles, Large, 770yen, $5.70 Meat Gyoza, 1100yen, $8.20 Toyama, Japan
7 min. walk from Takaoka Station Chinese Cuisine Miyoshi Kinoshita-san, the owner Carefully washing chicken bones for Chinese soup to be prepared at night. Soup is taken the night before, so this is for tonight. (Staff) How many generations? I heard that my grandfather had a small restaurant, And then my father trained in Chinese cooking, I heard that he turned it into a Chinese restaurant. He is my father-in-law to me. He is the second generation since we became a Chinese restaurant. Cutting green onions. Chinese soup prepared from the night before Eggshells are removed. The whites on the shells will get the dirt out of the soup. You use a lot of eggs. We also use whole chickens. Pre-boil washed chicken bones. Boiled chicken pieces are further washed and precooked. Eggshells are added to remove lye and produce a clear soup. Shredded pork used for chinjaolo roast Pork also used for stir-fried vegetables, etc. Rice is cooked. Tofu for miso soup Cut also for Bean Curd with Bean Paste Ginger Daikon radish oshinko that comes with set meals Owner from Shizuoka I met my wife in Shizuoka, We were talking about what to do when we get married, And I ended up coming over here. (Staff) About how long ago? About 25 years ago. My family was in agriculture. I’ve been farming all my life. (Staff) Do you have any restaurant experience before that? I didn’t have any at all. Noodles used for ramen and yakisoba (Staff) Are noodles popular? It’s a lunchtime set meal, and it’s a noodle and rice bowl set. That’s popular. Rice bowls are also popular. (Staff) What is the most popular? I guess “katsu-don” (pork cutlet bowl) is the most popular. Katsudon is cheaper during lunch time. If you order a set meal katsudon, It comes with miso soup, apricot jelly, oshinko (Japanese pickles), and coffee. Preparation of meatballs. Ginger Salt pepper egg Mix with ice to prevent fat from melting out. Preparation of dumplings. Mother-in-law of owner (Staff) Are you preparing the coffee that comes with the set meal? Yes, after you have had your lunch, coffee service, It’s a small size coffee. Mariko, his wife. His son, Soma Preparing miso soup Queue before opening. Inside the restaurant, there are counter and table seats. Katsu-don set meal 950yen
Lebanilla set meal: 1,000 yen Stir-fried vegetables 1000 yen
Bean-curd soup seasoned with red pepper 1000yen Ramen noodle 650yen
Vegetable soba noodles 850yen Yaki gyoza 400 yen
Apricot bean curd 300 yen Opening at 11:30 Welcome. The most popular katsudon and a large number of orders come in. Katsudon is made. Make “Ma-bo-tofu” set meal. Thicken with potato starch. Bean-curd soup seasoned with red pepper, 1000yen Sauce is also poured under the cutlet. Melted egg Katsu-don set meal 950 yen Making lebanilla set meal. Throw in under-fried liver. Chives Lebanese lebanese chives set meal, 1000 yen Meatballs set meal is made. Meatballs set meal, 1000 yen Eating meatballs. White rice is advanced. Ma-po rice and ramen set 1,000 yen It has a lot of volume. This is a set of mapo rice and ramen. All bowls are set. Grilled rice is made. 2 men and 2 women come to the restaurant Orders for Tenshinhan set and Mapo-meshi set meal are placed. The owner processes orders one after another at the same time Woman taking commemorative photo. At first I used to eat a lot of katsudon. I didn’t come here much recently. I haven’t been here today for a long time. (Staff) What’s your best menu item? Katsu-don (pork cutlet served on top of a bowl of rice). I am also a katsudon. But today is the first time I ate something other than katsudon. It was delicious. There was voluptuousness. Lunch is more economical. Making katsudon. Make kani tama set meal. I came here for the first time today, It is very tasty. (Staff) What was the occasion? My boss told me it was good, so I came with him. I come here often. (Staff) What do you always order? I have either the sweet-and-sour pork set meal or the crab ball set meal. It’s my first time for a junior, Because katsudon is so popular, Katsudon is very popular. It is very tasty. Sweet-and-sour pork set meal, 1000 yen Miso ramen noodles made. miso ramen noodles Vegetable stir-fry is made. Vegetable stir-fry set meal, 1000 yen Thank you. A customer who comes to the store once a week I have eaten everything on the menu at this restaurant. And when I come to eat, they respond in good spirits, They make me happy,
They make me happy, too. He makes baked rice. Make Tenshinhan. Excuse me. First, a sip of miso soup… Eat a bowl of katsudon. Finished eating neatly. Order a large bowl of grilled rice Large order of yakisimeshi 950yen Yakimeshi with plenty of eggs Soup included is nice. 14:26
Lunch session ends (Staff) Your husband has never cooked before. Yes, he was an amateur. I did cook a little bit as a hobby. I was prepared for the fact that he met me, and I married him. My father passed away, but I trained when he was alive, I feel like I’m up to now. I think we are good at this business when we actually do it. I’m busy every day, but it’s still fun. I love this job. I love customer service.
So I think it was my calling. Tourists are rushing in!
A close look at a restaurant in Tojinbo Cliff, a famous scenic spot! Sauce pork cutlet served on top of a bowl of rice Sushi, seafood donburi, grilled food also available inside! You can also eat grilled oysters. It’s still delicious! They are the best! Very tasty! Fresh Amaebi donburi. Looks delicious! It’s a daily seafood bowl! 20 minutes drive from Kanazu IC on Hokuriku Expressway
Tojinbo”, Fukui, Japan Tojinbo souvenir street Established in 1977
Tojinbo Shoutarou 8:00 a.m.
Preparations for opening begin Souvenir store and restaurant integrated into one store Decorating the front of a store with a fortune Young children buy them Mascot of the store
Sho-chan. The store was renovated this year.
The interior and other aspects of the shop have been completely renewed. Masato Konan, the third generation owner of Shotaro Sushi with fish from Hokuriku and Fukui, and
grilled seafood and Tojinbo’s specialty, grilled squid. Fukui’s Echizen soba noodles and pork cutlet bowls are also available.
Echizen soba noodles and sauced pork cutlet served on top of a bowl of rice. Our strength is that you can enjoy a variety of foods at one time Seafood grilled over charcoal,
We also offer it along the souvenir street This menu is definitely ordered! Crabmeat and scallops with butter 8:38
Stores in the area are getting ready to open Preparation is in full swing in the kitchen at the back of the store Grinding down daikon radish All grated daikon radish
used for grated soba noodles Cuttlefish Grilling squid in a store is a signature menu item Preparation of scallop skewers. preparing soup stock Kelp Shaved flakes Moved to the kitchen in the eating and drinking area Mackerel, bonito and souda bonito.
It is in a combined broth Souvenir area opens at 9:00
Food and beverage area opens at 10:00 A group of tourists touring Tojinbo White soup stock with yam served to tourists When it’s hot, you should try this kind of sticky food.
Please drink it! Please go ahead and taste it! I’ll make you a big pile of it. Preparing grilled seafood Scallops Oyster Freshly shucked squid Put on store shelves in chilled state Food and beverage area
10:00 opening Modern and relaxed interior Distinctive table in the center Grilled squid skewer 580 yen Grilled crab innards 680 yen
Scallops with butter ¥450 Kaisen Aburi Don: 1480 yen, Kaisen Don: 1880 yen, daily special Sweet shrimp skewers 390 yen Scallop skewers 480 yen Amaebi donburi 2,400 yen Mixed tuna donburi 2,400 yen Corn 450 yen Salmon mayo seared skewer 390 yen Ikayaki 880 yen Ikayaki (small) 580 yen Seafood char-grilled set meal order Cutting into scallops Dip in sauce and place on net Oyster Octopus skewer Cut and grill squid again cook thoroughly Brush on sauce Finished by applying more sauce Comes with soup and rice Seafood char-grilled set meal Seafood charcoal-grilled set meal with large portion of rice. A sip of the soup… Taste the grilled squid Set meal with charcoal-grilled seafood recommendation of the day Oysters on fire Three plump oysters
grilled oysters Here you go~! 5 scallops baked with butter Brother, do you want some inside? Well, then please come inside like this.
I can order on my tablet. Preparing scallops with butter One of the most popular menu items Inside the restaurant, the chefs in charge of sushi and rice bowls are getting ready for lunch.
Sushi and rice bowl chefs are on duty. Slices of fish used for kaisendon and sushi Shelled sweet shrimp 10:39 Yes, please~! Ordering grilled squid or char-grilled seafood Squid grills are ready Bon appétit! A whole cup of boldly grilled squid Sushi is ordered This is lean tuna.
The 10-piece set also comes with tuna chutoro Kohada, Hiramasa, Yellowtail, Tail, Salmon, Spanish Mackerel, Hawaii
salmon, Spanish mackerel, scallops This is 10 pcs.
8 pcs. without scallops and chutoro (medium fatty tuna) Using the finest seafood
Carefully shucked Searing the Spanish mackerel Eight-piece and ten-piece platter I thought the rice was delicious Not many sushi where the rice tastes good first I thought it tasted good Ordering a bowl of seafood Searing eels (Staff) Is it different from typical sushi rice? Yes, we use red rice Kaisen-don Kaisendon, daily special. Sweet shrimp arranged like fireworks. Finished with egg yolk on top!
Amaebi donburi Amaebi donburi. Looks delicious! Thank you for the food Thank you very much. I ate squid roast It was delicious! 11:38
Go ahead, you can eat inside. Tourist with family Ordering Fukui’s specialty, grated buckwheat noodles with sauce katsu-don (pork cutlet served on top of a bowl of rice) Pouring cold dipping sauce over soba Cold Echizen soba fried pork cutlet Putting cabbage on rice in a bowl Pour sauce on top of rice Dip the fried cutlet in the sauce… Sauce cutlet on rice. Sauce cutlet on rice set Bonito flakes and finely chopped green onions Dried bonito flakes and finely chopped green onions Put grated radish on top Echizen soba becomes Seats near the entrance are pet-friendly (Staff) I think soba noodles in Fukui are unique!
How do you like it? Its elasticity is great firm and delicious.
Perfect for this hot summer It was a very hot day
Sakai city in Fukui prefecture recorded 37 degrees Celsius Oysters are in season Refreshing raw oysters are popular Tuna mixed rice bowl (Tuna mixed rice bowl) best with vinegared rice Ika-yaki (grilled squid) is also delicious Sweet shrimp skewers Seafood and beer.
Best combination. Draft beer. Scallop butter. (Staff) I know you ordered oysters and grilled squid.
How was the taste? It’s still delicious! It’s the best! I’ve never had it before, it’s that good!
Fukui is the best! (Staff) How did you like it with beer? No, it’s already outstanding. We don’t always drink,
We don’t always drink, but it makes us want to drink, doesn’t it? If it tastes that good… You can eat inside if you like.
We have raw oysters, too. A lot of tourists passing by on the souvenir street. Replenishment of seafood Here you go.
You can eat inside. Here you go. Is this small squid pancake baked here? It is grilled from raw Large and small pieces of grilled squid 12:17 Large bowl of zaru soba Amaebi donburi. Small plate of sushi also served Sauce katsudon Two large cutlets Tuna tetsubi donburi Customers who came to the restaurant with their pets Dog that appears to be concerned about food Three kinds of omakase Inside a crowded restaurant Seafood grill orders continue to come in Seafood bowl of the day Crab roasted in miso 13;00 Two women come to the store Order sushi and salmon mayo seared skewers Very tasty! Fresh Lunch time is at its peak
Sauce katsudon and Echizen soba orders are all over the place Oroshi soba and sauced pork cutlet
A set of Fukui’s specialties at once. Customers seeking soft-serve ice cream Tasting cool shaved ice 14:08 Order hot soba noodles Echizen soba noodles 660 yen Soft and easy to eat soba
Seafood broth goes well with it. Echizen soba with grated radish, the symbol of Echizen soba
Refreshing flavor Ordering Shotaro wakame udon noodles Nori and dried bonito flakes Shotaro wakame udon noodles 880 yen Mineral-rich wakame seaweed is kneaded into this
Original product Tororo kombu (kelp) sprinkled on top Dashi, kombu and wakame seaweed
Udon noodles, a specialty filled with the flavor of the Sea of Japan Grilled squid 880 yen I can’t get enough of the plump texture… Shoutarou original
Pasture soft ice cream 390 yen Tojinbo Shodaro
A busy seafood diner where tourists rush in A short walk from Shodaro
Tojinbo, a national scenic beauty spot Sightseeing boats are available for a panoramic view of the powerful cliffs Please enjoy a tour of the scenic area with a meal.

北陸グルメ６選

0:00 富山）千里ショップ
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17:37 石川）白山峠茶屋　道の駅瀬女店
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35:33 石川）蕎麦宮川
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1:15:07 福井）御園飯店
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1:59:16 富山）中国料理 美好
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2:26:45 福井）東尋坊正太楼
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うどんそば 北陸信越 Udonsoba
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