佐賀の絶品ローカル食堂！地元民の心を鷲掴みにするロードサイドにポツンと男飯。

佐賀の絶品ローカル食堂！地元民の心を鷲掴みにするロードサイドにポツンと男飯。

Delicious! I’ve been addicted since I had this. This katsudon is second to none. The best! Oaza Shiku, Kitagata-cho, Takeo-shi, Saga
Along Route 34 Established in 1949
Ide chanpon, main branch Parking lot for approx. 40 cars Parking lot 2
Motorcycles go here Noodle factory next to store Business hours
11:00 – 20:30 L.O. Tatami room seating, counter seating, table seating
Total 76 seats Inside the restaurant with an old-fashioned atmosphere Ide chanpon” filled with vegetables is
has been loved as soul food for many years. 8:01
Close-up from the preparation for opening Gyoza (6 pieces) 300 yen, large rice balls 220 yen Champon 870 yen Katsu-don 930 yen Champon and Katsu-don two signature dishes tabletop
Some vinegar (Staff) Do you clean this every day? There’s some oil dancing around in the night. I don’t miss cleaning for about an hour. Eggs onion President Ide III Hand-cutting large quantities of vegetables Kamaboko (kata-hanpen)
Fish flavor soaks through and enhances the taste of chanpon. Kamaboko has always been the first Same place. I think they’ve been together about 70 years. (Staff) How long have you been standing in the kitchen? I’ve been in Tokyo and Osaka. After I came back About 25 years or so. But even before that, a little bit of a dabble, a little bit of a dabble. I was in and out. Satsuma-age If we get a shot, let’s move on. It’s going to take a while, isn’t it? (Staff) No problem Next cabbage, I think. And maybe some soup. Tsumagoi Kogen cabbage from Gunma Inside core and all. Cutting as much as possible. The wick smells pretty bad. Cut to make it easier to break apart when washing in water You can move it out of the way (Staff) Thank you. Lard. Isn’t it dark? Pork bone broth simmered for about 20 hours Beef Chicken thigh meat There’s a thing called oyakodon and oyakoudon.
There are Ingredients for those (Staff) How many cutlets are you going to stock? About 80 on weekdays On holidays, roughly
140 to 150 cards That’s about what I’m expecting. Salt Coarsely ground black pepper Rice is made from Fukuoka
Hinohikari rice is used Two rice balls, 200 yen with pickles Salad oil Lard Pork, fish cake, satsuma-age, garlic salt onion Cabbage, bean sprouts, green onions, soy sauce Pork bone broth Taste serving Jew’s ear Raw egg Special chanpon vegetable large bowl 1180 yen Special includes kikurage mushrooms and egg
If you want to enjoy Ide chanpon, this is the one! Vegetables stir-fried quickly over high heat
The vegetables are crispy and have a nice texture. Medium-thick noodles with a sticky texture
with thick tonkotsu (pork bone) soup. Noodles entwined with soup Anyway, our noodles are delicious. Lately I don’t chew much anymore I’m just enjoying the slurping. It’s very slippery. 5 minutes before opening Counter seating with live music Clean, carefully polished interior Tatami mat seats for families to stretch their legs and relax Menu Chanpon noodle large portion 1,020 yen Vegetable large portion 1,020 yen No noodles increases the amount of vegetables to 130 Oyako-don: 780 yen, strangers’ bowl: 780 yen Tamago udon 580 yen Meat udon 680 yen 11:00 opening One customer Stores arrive one after another welcome to the store This way please (Customer) Large serving of vegetables 1 cup of vegetables. Two bowls of chanpon. (waiter) two regular chanpons and A plate of rice balls Our homemade noodles are made with the utmost care.
The more you chew, the sweeter the taste Noodles are boiled Drain water carefully and put into a bowl Special chanpon noodles that do not stretch easily Stir-fried pork garlic Onions, fish cakes, and other ingredients Stir-fry at high heat Salt Cabbage, green onion bean sprouts Vegetables are stir-fried at once so that their texture remains Soy sauce Slowly simmering ingredients in tonkotsu (pork bone) broth Checking taste Quickly arranging the ingredients Adjusting the amount of ingredients according to the order First cup of lead is completed Lengua is inserted and food is served Large serving of vegetables Large vegetable chanpon arrives First, the flavor of the ingredients melts into the soup Proceeding to eat the hot bean sprouts Sipping the noodles that finally come out Vinegar is poured over the noodles to change the taste Black pepper for a punch of flavor A perfect drink and a perfect meal!
Thank you for the meal! The wheat has melted, or so I’m told It gives it a sweetness, you know, to the soup. I’m going to make sure that even the soup is
I do make it so that people can drink it. Two bowls of chanpon arrived First guests in 10 years I like chanpon wherever I go, I like chanpon Gyoza (6 pieces) 300 yen Onions, green onions Eggs poured into bowl of soup bowl of rice topped with an egg From Sasebo, Nagasaki
Regular customers who commute from Sasebo City, Nagasaki Prefecture, for an hour Comes about 3 times a month I was referred by a friend.
She said this is the best place. Then I came here one time and then About 15 years Stewed leeks, onions, and pork chops When cooked, leeks and onions are placed on top of cutlets Eggs are poured evenly Shift the position of the oyako pot
Adjusting the heat of the eggs Rice poised in right hand Eggs are adjusted to the right and left Finishing a katsudon lightly Katsudon made with craftsmanship
Signature menu item along with chanpon Thick pork cutlet rice bowl with undercooked flavor was delicious… Soup and tsukemono pickles are also included 11:20 Customers waiting for an empty seat President Ide stands in the kitchen Two kitchens are in operation Firmly draining water Garlic 11:30 It’s been years since I’ve seen this. I haven’t had it since before Corona. Special chanpon Tonkatsu deep-fried to order Beautifully fried tonkatsu Rice softly poured over rice Cracking an egg Secret sauce that has not changed for 70 years Exquisite degree of egginess
The destructive power of katsudon with soup… Kikurage Raw egg on top Finish with hot soup for a slight tsukimi Bombing special chanpon and katsudon (pork cutlet bowl) Eating special chanpon and filling my stomach with guts 11:48
Parking lot fills with cars. (Staff) Do you come to the store often? Yes, I come here. I love it. Ordering a pork cutlet served on top of a bowl of rice Mmmm, the best Delicious I had chanpon before I’ve been addicted ever since I had it. This katsudon is second to none. Many customers come with their families.
The taste of my hometown is “Ide chanpon. 12:07
The number of customers reaches its peak Second generation wife (mother of the president) stands in the kitchen Parent and child begin to play together Oyakodon and tamagodon are made in a one-handed pot Oyako-don or tamago-don cooked in a single-handed pot Very tasty, as usual (Staff) What did you order today, sister? Ordinary chanpon How do you like it? Delicious Do you always order chanpon? I came here for the first time today. I see. How do you like it? How do you like it for the first time? Delicious. I think it’s quite a lot Do you think you can eat it? I think it’s delicious, so I think it’ll be fine. Don’t shoot me if I fail. Special chanpon with large portion of noodles and vegetables Pork cutlet served on top of a bowl of rice 930 yen
with soup and pickles Katsu-don with pork cutlet served on top of a bowl of rice with sauce made by the first generation of chefs.
It is a specialty that can play the leading role in a single dish. (Staff) What do you want to do with the restaurant in the future? Delicious chanpon all the way. You just want to keep offering it. regular chanpon and katsudon.
I’m pretty sure that if you could have them eat It has kikurage mushrooms in it.
I’m sure you’ll be satisfied with the chanponkatsu. I think I make everything delicious, so We are waiting for you! Thank you very much! The secret of the delicious taste was concentrated in the traditional cup that has continued for 70 years.
The secret of its deliciousness has been condensed Noodle factory (Staff) Approximately how many servings do you make per day? 3 to 4000 meals Before boiling One time boiled water Tightened once I’m like 1 ball and then refrigerate it again. Wakamiya-cho, Hita City, Oita Prefecture
12 min. walk south from Hita Station Established in 1957
Soufu Koi, main branch The originator of “Hita Yakisoba 9:34
Employees arrive at work Spacious open kitchen Closely followed from morning preparation Chicken bones for soup Spent a number of people in the morning
Cleaning carefully, including wiping with water Cooking rice Bean sprouts for quality Set salad Salad that comes with the yakisoba set. Kareshi is what I just put in It’s the main ingredient that makes the ramen taste like ramen And then you add seasonings a little bit at a time. You serve it to your customers as pork bone broth. Takana (Chinese cabbage) A chain restaurant specializing in yakisoba with about 40 stores nationwide
Chain restaurant specializing in yakisoba Moisture content changes with each season
Homemade noodles with a special attention to detail Characteristically, we also make them at a length that’s easy to eat And thickness and firm under machine pressure Crisp when baked Made to be chewy inside (Staff) What about this one you just mixed? It’s sauce. I have no idea about this one.
Only your wife can understand it. A little bit of soy sauce in it It’s hard to w I know what the sauce tastes like.
Only the president’s wife and two daughters Mochi pork” with a strong umami taste
Loin, fillet, etc. cut into cubes. Almost all parts from the neck down. It’s all in the fillet, loin, belly, and thigh. The rice is cooked Bone the chicken wings morning meeting Loving service at a fair price and Aiming to create a loving society with our customers That’s all, please. Seating at tables Zashiki (Japanese-style tatami room) Counter seating Open soon Table-top seasonings
Ichimi, raayu, pepper, sauce, red ginger Business hours
11:00 – 21:30 Yakisoba 1050yen
Special yakisoba 1930yen Yakisoba vegetarian 1380 yen
Soufu Koi yakisoba set 1450 yen Yakisoba dim sum set 1380 yen
(Choice of 3 dim sums A, B, or C) Yaki-soba toppings
Fresh egg ¥80 Fried egg ¥150 Yaki-soba toppings
Mayo 100 yen Shiso 200 yen Ramen noodles 760 yen
Ramen dim sum set 1035 yen Chashu pork noodle soup (980 yen)
Bite-sized gyoza (8 pieces) 450 yen Fried rice with soup: 815 yen
Tenshinhan 815 yen Fried bean curd 1035 yen
Shrimp with chili sauce 1,200 yen Sweet-and-sour pork 1200 yen
Squid chili 1200 yen 4 kinds of soup 100 yen each Chinese lunch 1200yen
Free mini-meshi service Weekdays only 2 customers when the restaurant opens Having a raw egg added to yakisoba noodles. Two yakisoba noodles One with an egg in it. (waiter) Can I have a raw egg? Yes, I would like a raw egg! Lard in a small depression on the griddle
First we fry the glutinous pork Add lard Freshly boiled noodles are drained from the water Noodles to griddle Specially shaped spatula is used to cook the noodles until they are crispy.
until the noodles are crispy. Prepare two griddles Burn the tops of the griddles to a golden brown. Bean sprouts, green onions
Only 2 vegetables Salt and pepper to taste Stir-fry further with secret sauce Yakisoba noodles that leave a crispy texture and
Fresh vegetables, glutinous pork, and secret sauce become one After stir-frying over high heat
Then transferred to a hot griddle. Raw egg Yaki-soba noodle 1050 yen
Fresh egg topping 80 yen Thank you for your patience.
Normal customer with a raw egg Please watch out for the griddle. It’s just regular yakisoba. All right. Good! I’ll definitely be doing this when I come back. It’s the only way to eat yakisoba! When I went somewhere else, it was slippery. Isn’t it a sloppy fried noodle? It feels incredible. Chopsticks continue to eat without stopping
Finished the meal nicely! (Customer) Three large bowls of yakisoba We’re serving small rice until 2pm.
What would you like? (guest) I’ll have one. Three large portions and one small rice, yes. Three large servings, one regular. Makes 4 servings at once Prepare small rice for service Yakisoba noodles for four Sauce is blended into the entire dish
Yakisoba noodles grilled all at once The skill of a trained yakisoba chef shines through. The concept of yakisoba has changed completely!
Soufu Koi’s yakisoba filled with attention to detail. Large bowl of yakisoba Here it is!
Daimori yakisoba! Please be careful, the iron plate is hot! Sprinkle plenty of pepper on top Crispy yakisoba noodles
Bite into the crispy texture of the bean sprouts Soufu Koi is the most famous In Oita We have a lot of branches.
And there’s one in Fukuoka. Large bowl of yakisoba Large bowl of yakisoba, rice, gyoza Hot yakisoba noodles with lots of red ginger Tasting yakisoba noodles with golden brown grill marks Served rice is brought to the mouth… Adding red ginger as an accent
I eat it like a maniac… Finishing a large bowl of rice with regret… Order of yakisoba topped with raw egg goes through Sauce is weighed accurately Bean sprouts, green onions Topped with raw egg at the end Delicious! Salad set with raw egg topping (Staff) Always raw egg? You put it on every time. I just keep stirring it. The noodles are pretty crunchy. The sweetness with the egg and this crunchy
matches the sauce and it’s delicious! Yakisoba Rice I read that rice is served for lunch. I think I like it crispy. 11:30 a.m.
Inside the store getting crowded Oita residents have yakisoba for lunch It’s yakisoba with lots of bean sprouts I mean without losing the moisture of the bean sprouts To keep the noodles from becoming too slippery I try to cook them carefully over high heat (Staff) How many people max. Six people. Up to six people. Up to 6 servings cooked at a time
Yakisoba noodles made with care Open kitchen with a live atmosphere
Craftsmanship is the best seasoning With raw egg. Please be careful, it is hot. Yakisoba Delicious Rice Fried noodle topped with fried egg Fried egg topping When the original sauce is fully applied To avoid damaging the bean sprouts and noodles
with a skilled spatula to cook them all at once Soft and fluffy serving
Attention to detail Large bowl of yakisoba
fried egg topping Yolk tossed with noodles Mmmm! The number 1 yakisoba here! I love it already.
Topping it with a fried egg. It’s the best! Hmmm! It’s delicious no matter how many times you eat it! Thanks a lot! I’m full. Soul food of Hita City, Oita Prefecture
Hita yakisoba (Staff) How many servings does this make? This is for four people. Customers who ordered a large portion of yakisoba and yakisoba Plenty of pepper on top of yakisoba (Staff) You were sprinkled with a lot of pepper I’ll put it in myself Whenever I come to Hita, I come here. I like this crispy one. Because it’s a steel plate? I think you’re making it a little differently. I’m not sure how to make the sauce.
I heard only a few people really know how to do it. (President’s wife) Me and my daughter and my daughter (President’s wife) I finally taught my younger daughter these days (The president’s wife) When Corona went viral.
If we got it, we’d be out. Tell that to my daughter who lives in Kyoto. I came on the bullet train first thing in the morning.
I made it and quickly left again I didn’t see anyone. No matter how busy you are.
Your mother and daughter? I’ll do it. Even in the middle of the night What kind of sauce tastes like? It’s not sour. Well, try it. Our special sauce has a deep and addictive flavor.
a secret recipe that has been passed down from generation to generation since the establishment of the company. Fresh tomatoes are aged and used.
Refreshing flavor with a light finish Man transferred from Kagoshima Delicious, hot It’s good all around. The bean sprouts are delicious intertwined with the noodles Totally different Making Chinese lunch Eggs, green onions Only main restaurant has Chinese food Sour pork sauce Vegetables in oil Drain oil thoroughly Thicken with potato starch Chinese lunch 1,200 yen Banquet hall on another floor This is a banquet hall. On Saturdays and Sundays, when we have a lot of guests
we open up this side of the room for use. I’m sorry you have to wait in line.
It’s cold (Staff) Are banquets pretty popular too? Yes. All-you-can-drink 4,500 yen I did it originally from a Chinese restaurant It’s basically Chinese food. Making fried rice Eggs, ham, onions Rice added and stir-fried with ingredients Seasoning to taste Add green onions Taste Fried rice 815 yen
with soup Do you have any popular menu recommendations? I think you already have the menu. I’d like to recommend a single item.
（Yakisoba.) What toppings do you recommend?
I like Shiso Green perilla on top, poof! Mostly eggs and eyeballs This is a lot. I’ve also heard that you have to grill them well. Some people ask to grill both sides. Some people say, “Don’t grill it too much, it’s half-boiled.
and some people say, “Don’t cook it too much. There’s a lot of things that go into that. If you order, I’ll give it to you at that pace. We started our business with ramen Hita is a fierce battleground for ramen There were quite a few ramen shops And there were other menus, so… My predecessor came up with the idea of yakisoba And now Hita-chu started doing yakisoba All the ramen shops started doing it They have great ramen too! Unlike Kurume ramen, it’s not greasy. Not too sticky, but refreshing. Making ramen noodle Matching kaeshi with light pork bone broth Drain the noodles from the broth Prepare noodle line Boiled egg 3 pieces chashu pork Topped with bamboo shoots, wakame seaweed, red ginger and green onion Two ramen noodles, please! Sou husband love
(meaning “a woman thinks of her husband”) Basically.
The philosophy is that the husband and wife do it together. The principle is to do it as a couple If you did it alone, you couldn’t do it? I couldn’t do it. I can’t be single. Times have changed now, so… Franchises.
I mean, there’s a lot of different ways to get out there. So you’re going to train here and find a wife. You know, everybody’s finishing school, coming out of high school. After three or four years, they’d get married and leave. Everyone who works in the prior branch now is like that The bean sprouts are distinctive. The bean sprouts as sold in the supermarket are… It’s a mung bean sprout In Soufu Koi, it’s the black bean We use a bean sprout called black mappe The flavor goes well with the sauce.
Delicious! After all, it is a living thing. Sometimes thin, sometimes thick. Depending on its condition, the baker I’m going to adjust the baking method a little bit more subtly. I deal with the baking method like this Two women from Fukuoka They want to try Soufu Koi’s yakisoba.
A customer who brought a friend to try Soufu Koi’s yakisoba Crispy and delicious! I’m from Fukuoka. I can be here in about an hour. (Staff) You’re here for this one today? Yes, W Let’s go because it’s delicious.”
I said, “Let’s go! Heating up a bowl of rice Make ramen Ramen 760 yen With 3 pieces of chashu pork
Luxurious ramen with lots of ingredients Thin noodles, perfect with pork bone broth Light, non-habitual pork bone broth
Deliciousness that gently penetrates the body… Fried rice Fried rice (with soup) 815 yen Moist fried rice with a lot of eggs Large bowl of fried noodles 1,350 yen
Fried egg topping ¥150 Soufu Koi’s signature menu
The origin of Hita yakisoba Standard fried egg topping Crispy on the outside, chewy on the inside
The bouncy homemade noodles are delicious with the sauce. Red ginger enhances yakisoba. Expert skill and the best ingredients are the decisive factors for the taste.
Please try “Soufu Koi’s Yakisoba”! Nishijin, Sagara-ku, Fukuoka City, Fukuoka Prefecture
Established in 1953, Appare Shokudo Second generation opens the shutters 6:37
Closely followed from preparation for opening Chanpon is the specialty.
Long-established diner in Nishijin shopping street Interior with clean and calm atmosphere Mr. Higuchi, the third generation with a background in Japanese cuisine
Took over the restaurant at the age of 25 Kamaboko (Akahira) 3rd classmate making soup stock
First, kombu Carefully removing the scum shavings Making chilled Chinese sauce Kaeshi, sake, mirin, sesame oil, vinegar, Pokka lemon Using about 8 kg of bean sprouts a day Preparing cabbage Preparing Bean-curd soup with Bean-curd Beet sauce Dressing Sesame oil For aromatics White soup stock This is “kaeshi The secret Kaeshi has a discount depending on the store Some places make it sweet or spicy One cup of sake and one cup of mirin Miso soup Kombu is taken out when it boils cools and bottled as before Drink it Thank you. Take a drink. Chanpon noodles (Staff) Do you ever feel like it’s hard work? Hot Hard to stock Eggs, oil Wheat will go up All the things that will all go up I can’t do a lot of rock-paper-scissors 5,300 yen for a larder. About half the price it was before. 2,500 yen when cheap I raised the price once If a bowl of chanpon was 1,000 yen, you wouldn’t eat it. That’s about all I can do. It’s getting to the point where I can’t do it Third wife Softbank Hawks players also visited the store Fresh meat arrives 4th generation Pork Pork loin used for tonkatsu and katsudon Yaki chanpon
Appare boast 900 yen (Staff) Has the Yaki Chanpon been on the menu since you changed?
Has it always been on the menu? It’s been there since I got here. Really? It’s hot in the summer, isn’t it? Champon won’t sell well in summer, not really. It’s like yakisoba It’s soft yakisoba. Lots of take-out. Chanpon is not taken home If it’s a baked chanpon, you can take it home with you. Shrimp in yaki chanpon I recommend gomoku chanpon and yaki chanpon Or regular chanpon If you do a five-eyed carrots, scallions, squid, and chikuwa The third generation who is also the chairman of the shopping district (Staff) Have you been able to think about the store since you were a child? Almost mandatory. From about elementary school For example, when the store is busy Like, you know, when you have to go to the store to do your errands or something like that. And washing dishes. When did you actually start working at the restaurant?
When did you actually start working in the restaurant? The year before last My classmates and friends Coming to eat I’m still happy about that. And then there are the regular customers and so on. I think it’s nice that they come all the time.
I’m very grateful for that. And then there’s the stuff that we made. If you come back empty. I’d be happy. Since we don’t show ourselves Look at the plates that came back. If they’d cleanly slurped down all the soup. It’s rewarding, or rather, it makes me happy. (Staff) How many days here? This is for one more day Cut these two boxes in the morning. In the afternoon, I’m going to cut those two boxes again. pork bones
Genkotsu, backbone, head Lye. Blood clotting. If you do this, when you take the soup You don’t get the excess lye or Elimination of odors and If overcooked now from the broth because the broth will come out It’s like I’m being careful there. (Staff) What about the soup? Pork bone, chicken bones Think of it as udon soup stock It’s a little lighter If all you do is pork bone, it’s too thick. There aren’t many places that do this. 11:00 opening Champon 800yen
Gomoku chanpon 900yen Yaki chanpon 900 yen
Katsu-don set 960 yen Tonkatsu set 960 yen
Marbo-style set meal 960 yen Marbo-no-men 800 yen
Marbo-no-men set (small rice, salad, pickles) 900 yen Spicy champon noodles 900 yen
Spicy chanpon set (small rice, salad, pickles) 1,000 yen Cold noodles 900 yen One person came to the restaurant right away Gomoku 1 Gomoku chanpon Cabbage Pork, carrots, chikuwa, scallions Bean sprouts Pork bone, chicken broth White soup stock Throw in noodles Salt, flavor enhancers Soup simmered with ingredients and noodles Remove lye Put noodles, ingredients and soup in a bowl Finish by topping with green onions and fish paste!
Gomoku chanpon – large portion Leeks and fish paste are blended into the soup. Add shichimi (seven spices) on the table Ease the hot vegetables out of the bowl
and bring them to the mouth with the soup Champon noodles Delicious I don’t think you can get a better chanpon than here. Gomoku chanpon, large portion Gomoku chanpon Large size Here you go. Champon and large chanpon Food arrives Chewy chanpon noodles are delicious… A couple comes to the restaurant.
They order mabo doufu… Cutting tofu Ingredients for marbo-style tofu Chinese soup Tofu Thickened with potato starch Miso soup Marbo-no-men
Bean-curd soup seasoned with red pepper Green onion and sansho Ma-bo noodle set
Marbo-style set meal Start with salad Add a punch with shichimi (seven spices) Sipping hot marbo noodles with gusto! Gobbling up takana on rice. Gomoku chanpon set With vegetables on top With beer on top Finally, eat noodles. Just like old-fashioned. It’s delicious. I’ve had it since I was 17 or 8 years old. About 45 years Yaki chanpon Man examining menu Choice of yaki chanpon Champon noodles stir-fried in lard Throw in baked chanpon noodles Special soy sauce Yaki chanpon Arrival bowl Let it cool down with a whoosh.
I eat the long-awaited yaki chanpon Ate it all in one go and finished it neatly. Yaki chanpon 900 yen Filled with shrimp, pork and other ingredients.
Negi and kamaboko (fish cake) add color to the dish. Medium-thick noodles that blend well with the flavor of the soup and ingredients…! Cold noodles (summer only) Vegetable stir-fry made Crispy pork cutlets on top Tonkatsu set 960 yen Harsh kitchen work in summer
Parent-child pot-wielding collaboration to handle orders Making katsudon and katsu-ni making katsudon and katsu-ni Katsu-ni-ni set Yaki chanpon, large portion Regulars who come once a week Vegetable stir-fry set Vegetable stir-fry set eat a bowl of white rice without hesitation Sauce and pepper for a kick of flavor A big bite… Beer goes on… 12:15 Were you originally trained in either? I was in Oita for 2.5 years Japanese cuisine. So much. There’s no such thing as beautifully served Chinese noodles. I really want to eat chanpon noodles in the summer, too. Because it’s so hot. Yaki chanpon 900 yen The full-bodied yaki chanpon is a blissful dish that can only be found here.
a blissful dish that can only be found here. Finally, a bowl of Katsu-don (pork cutlet served on top of a bowl of rice) Freshly fried pork cutlet simmered in wariage Egg Katsu-don 800 yen Thick pork cutlet soaked in sweet rice-bowl sauce is delicious! Four generations of parents and children keep the restaurant alive.
We caught up with a long-established diner in the shopping arcade.

0:00　井手ちゃんぽん 本店
地図　https://maps.app.goo.gl/qAuM2oqb7jTAwqa28
住所　佐賀県武雄市北方町大字志久1928
URL　https://youtu.be/p2kl8hs8kxM

39:54　想夫恋焼の想夫恋 総本店
地図　https://maps.app.goo.gl/PbTgKgGs6YBM4XHv7
住所　大分県日田市若宮町416-1
URL　https://youtu.be/m0s6BOtgpGw

1:15:44　あっぱれ食堂
地図　https://maps.app.goo.gl/MhcRv4bci71F6g7V7
住所　福岡県福岡市早良区西新4-9-13
URL　https://youtu.be/uUwOx4BiQ5w

うどんそば 九州 Udonsoba
https://www.youtube.com/channel/UC7ljLL8UKkeVYWsYYZZZrxQ

#カツ丼 #焼きそば #日本食 #九州グルメ

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