焼きそば！お好み焼き！老舗の味を引き継いだ肝っ玉女将が営む古民家鉄板焼き屋丨Teppanyaki in Aichi

焼きそば！お好み焼き！老舗の味を引き継いだ肝っ玉女将が営む古民家鉄板焼き屋丨Teppanyaki in Aichi

Opening in January 2025!
Aichi Prefecture, Konan City “Hotei-ya” The iron plate grilling menu, which has inherited the taste of a long-established restaurant that has been in business for 3
featuring iron plate grilled dishes that have inherited the taste of the original store! We’ve taken over and are continuing to run this place, I think the taste is guaranteed. The homemade obanzai dishes made from scratch by the owner
are perfect accompaniments to sake! The mild seasoning makes them easy to eat. I ordered the light drinking set with obanzai. It’s super cheap! It feels like coming home. We’re trying to make it a place where people can come home and say, “I’m home.” A cozy, home-like space
A teppanyaki restaurant where everyone can relax and unwind Aichi Prefecture, Konan City, Hotei-cho Nagoya Railroad Inuyama Line Hotei Station 5-minute walk from Hotei Station Located along the old highway
A renovated traditional Japanese house Opening in January 2025!
Kansai-style teppanyaki and takoyaki at Hotei-ya A charming interior that evokes traditional Japanese culture Counter seats and table seats available Lunch menu
Takoyaki (6 pieces) with sauce 600 yen
Okonomiyaki (pork and egg) 600 yen, Meat yakisoba 600 yen Skewered grilled chicken (thigh) 200 yen, Chicken meatball skewers 200 yen
Assorted side dishes (each 500 yen) Nagoya-style chicken gyoza (6 pieces) 500 yen Shiso leaf and chicken skin-stuffed okonomiyaki 1200 yen Chicken skin-style grilled dish 800 yen
Hormone Mix Grill 800 yen Grilled Curry 700 yen
Dim Sum Large 1000 yen Small 600 yen Limited to one per person! Light Drinking Set
Choose your drink + 2 side dishes 1000 yen Business Hours
Thursday and Friday 3:00 PM to 10:00 PM, Saturday 12:00 PM to 10:00 PM
Last order for food at 9:00 PM, last order for drinks at 8:30 PM o 9:30 PM Closed
Monday, Tuesday, Wednesday, Sunday, and national holidays
Even on national holidays, business hours remain unchanged We also have some dog-friendly seats, so you can enjoy meals with your beloved pet!
We also have two additional branches in Aichi Prefecture! Parking for 6 cars Available for takeout Fukumaru Potato Workshop’s potato chips are also available for purchase in-store Store owner Inaba-san, 62 years old Writing the popular daily changing obanzai menu Popular obanzai dishes My mom always makes it by hand. The menu changes every week, so 15:49
Group customers arrive Today’s lineup includes 13 items All the dishes on the menu are homemade, so we serve dishes made by mothers from the Showa era. We’re putting all our effort into making it so that you’ll want to eat
so that you can enjoy them again. Goya champuru Dote-yaki Didn’t you walk here? A little further on, there’s a sake brewery on the right. The sake brewery “Rakuno-yo” along the street. Not distributed to wholesalers And just across the street is a sake brewery called “Hoshimori.” This one isn’t sold wholesale either. Even if you live in Kanazawa City
there are quite a few people who haven’t tried these two Nearby is the “Sangrasan Great Buddha,” which is currently a hot topic,
the “Hotei Daibutsu,” a symbol of Kanazawa City. Making skewered meat Pork and onion skewers Orders keep coming in from a group of customers. Staff: Is this the dough? It’s fabric. Staff: What kind of broth should we mix into the okonomiyaki? We use bonito broth. Staff: Do you make the broth at the restaurant? Yeah, that’s right! Make pork balls Place the pork on top When one side is cooked, flip it over Cook until both sides are browned. Once cooked, top with okonomiyaki sauce Cut into bite-sized pieces with a spatula. Transfer to a plate and sprinkle with bonito flakes
Top with green nori to complete the buta tamago. Pork ball There was an okonomiyaki restaurant in Komaki City run by someone from Osaka. and it had been in business for about 40 years. I’m continuing to cook using the same recipes from that place. Staff: Why did you decide to follow the recipe from the Kansai region? It’s behind my house. Staff: You’ve known them for a long time, haven’t you? He’s been running a shop behind my house for decades. and there’s a staff member in charge of grilling,
and that person used to work there part-time. When I told the people in charge of the back that I wanted to open a restaurant like this, they said the store had closed last November. He told me about the male staff member in charge of grilling. Tasting Pork ball 800 yen The dough has a fragrant aroma from being grilled on an iron plate and a fluffy texture. A dish with an irresistibly rich sauce flavor Making Sujinegi-yaki and Hiroshima-style Okonomiyaki (For Hiroshima-style okonomiyaki) Cut the cabbage into thick slices and steam-fry with the lid on. Suji negi-yaki is made by placing green onions on top of the batter. Top with beef tendon. Place the egg on top. Place the tempura flakes on top Pour the batter over the ingredients For Hiroshima-style okonomiyaki,
top with bean sprouts, red ginger, and tempura flakes grilled pork belly is added on top Flip the scallion pancake and cook further Stir-fry the noodles for Hiroshima-style okonomiyaki. Flipping the batter with the toppings and placing a weight on top Add the sauce to the noodles and stir-fry. The scallion stir-fry is ready
Cut with a spatula and serve on a plate Drizzle with soy sauce, top with chopped nori seaweed, and it’s done. Flip the Hiroshima-style pancake and place the noodles on top Crack the egg and spread it with a spatula Flip it over and place it on top of the egg Flip again and cut Pour the sauce over it, place it on a plate, and it’s done. Continue making yakisoba. Stir-fry pork, cabbage, and bean sprouts Add noodles, pour in sauce, and season to taste Stir-fry until the sauce coats everything Crack the eggs onto the griddle and make fried eggs. Sprinkle salt and pepper on the yakisoba, adjust the seasoning, and serve on a plate. Place the finished fried egg on top. Sprinkle with green nori and bonito flakes
Garnish with red ginger and serve. Making Nagoya-style gyoza Add water, cover, and steam Place on an iron plate and it’s done. Clean the iron plate after cooking Make potato fries and corn fries for the obanzai meal Cut the potatoes into large pieces Staff: Each one is nice and firm. Everything is handmade, you know. Coat with all-purpose flour and fry. Sprinkle with green nori and serve. Cut the corn into four pieces and fry. Sprinkle the fried corn with
sprinkle with green nori and it’s done. Make potato salad. Salt Potato salad 17:54
A couple enters the box seats They order the “light drinking set” (choice of drink + two side dishes). Ordered small sardines and goya champuru as side dishes Goya champuru Small sardines Select bottled beer for the alcohol Homemade obanzai and beer go together perfectly! Making skewered grilled meat Shiitake mushrooms, pork and green onions The finished skewers are brought out. The shopkeeper brings spicy miso. Eat the shiitake mushroom skewers with spicy miso. The spicy miso and
the rich umami and aroma of the shiitake mushrooms spread throughout Enjoy the spicy miso generously applied to pork and green onions Crispy on the outside and tender on the inside
The juicy pork pairs perfectly with the sweetness and aromatic flavor of the scallions Making squid balls and squid yakisoba Cutting squid Cooking while chatting with customers at the counter Squid balls The aroma is irresistible
Hot stir-fried noodles cooked on a griddle Chewy noodles and rich sauce
The flavors of the ingredients blend perfectly Female customers enjoy it with a runny yolk fried egg The rich flavor of the fried noodles
the smoothness of the fried egg stimulate the appetite. A recipe passed down from a long-established store
Enjoying every bite with satisfaction, they finish the meal in silence Tasting Grilled meat soba noodles 800 yen Fried noodles topped with a runny sunny-side-up egg The flavor of the sauce and the creaminess of the yolk
blend with the yakisoba, creating a smooth, mellow flavor Making homemade pickles Turnip Cabbage Staff: There are various pickles in there! It would be better to have something to rest your chopsticks on. I’m serving pickles to the person who asked for them. Staff: Isn’t it on the menu? It’s not on the menu. We were served homemade pickles as a complimentary side dish. A variety of vegetables
with a crisp texture and light flavor. Making tonpei-yaki Weigh the pork and stir-fry it. Crack the eggs into a bowl and beat them. Pour the beaten eggs onto the griddle and spread them out. Place the stir-fried pork on top of the eggs. Wrap the pork in the eggs. Arrange on a plate, pour the sauce over it, and it’s done Tonpei-yaki Making squid grilled Pour the batter into a bowl containing squid. Green onion Red ginger Tenkasu Bake the mixed dough Place a weight on top Flip over and place the weight again When done, cut with a spatula and brush with soy sauce Place on a plate, sprinkle with chopped seaweed, and it’s done. The shop owner’s husband also comes in and sits at the counter. He orders a light drink set to quench his thirst. Slurping up the meat yakisoba noodles with gusto 19:02
The large group of customers leaves the restaurant About six months after opening, the store became known to local residents
a cozy atmosphere is beginning to take shape We’re having a great time. I really like this kind of work. That’s why I enjoy doing it every day. The approximately 20-tatami-mat room on the second floor of the store
available for rent at 2,000 yen per hour. For children’s classes, yoga, etc. Anything The station is close and spacious, so please use it. Remove the shrimp’s intestinal tract. Peel the shell Staff: From the shell? Peel the shell, remove the guts, and get it ready to use. Use it in okonomiyaki or seafood dishes. Preparing dishes for customers at the counter Nankotsu Chicken Tsukune Suji Negi Yaki Nankotsu Chicken meatball Enoki mushroom meat roll Tomato meat roll Green onion and beef stir-fry Enoki Mushroom Roll Tomato meat roll Staff) Do you come here often? Second time. (To the store staff) I’m so happy you remembered me! The teppanyaki is delicious, The skewered grilled meat is also good, and there are vegetable options,
so it’s easy to order and eat. Tasting Eggplant Zucchini Use the leftover meat from other dishes Return the stir-fried vegetables Oyster sauce Staff: It’s roughly by eye. That’s right. It’s just a rough estimate. Staff: It comes in a bottle, right? This is one cup’s worth. Light drinking set for 1,000 yen Sake is 1 go The sake is from the brewery “Rakuno-yo” on the same street. Meat and potato stew The flavor is well absorbed
The sweet and savory seasoning evokes the comforting taste of home. Eggplant and zucchini stir-fry The sweetness of tender vegetables
oyster sauce create a rich flavor. Takeout orders are also available. A recipe passed down for 38 years
making takoyaki The base is the same wheat flour dough as okonomiyaki, but The dough itself is flavored. We also add eggs and water to stretch it out. Compared to other takoyaki shops, they use a lot of eggs. So they’re fluffy when they’re fresh, but they get hard as time passes. Staff) What was the name of the store you worked at before? It’s called Michikusa. I worked part-time when I was a student. helping out at a busy time and baking all the time. I didn’t do it every day, though. But in terms of years, I’ve been doing it for over 30 years. We’ve been running this place, carrying on the flavor. That shop had been in business for 38 years, I think the taste is guaranteed. With over 30 years of expertise,
the takoyaki is made into a perfect round shape. Crispy on the outside and soft on the inside, freshly made and piping hot takoyaki. bonito flakes Takoyaki (soy sauce) Here you go! We were kindly given some takoyaki to take home! I came to this town with no connections or ties, I’m grateful that so many customers have come all this way
I am truly grateful. The first customer who came was 89 years old. The customer base is really diverse. I wanted to create a place where even one person could come in, so Of course, families are welcome, I wanted a place where even a single person could come in. I’m 62 now, so… I plan to keep going until I’m 70, but I want to pass it on to the current staff as it is. This store cannot operate without the two of them. We aim to further root ourselves in the community by offering our mother’s home-style cooking.
“Kansai-style Teppanyaki & Takoyaki Furotei-ya”!

店名　布袋家
地図　https://maps.app.goo.gl/mCo5RE9WQj7sJmW9A
住所　愛知県江南市布袋町東２５９

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