【富山】地元に愛される昭和時代の食堂！
Yes, welcome. Was it delicious? Yes , The fried rice was delicious I’m the fourth generation I heard that porridge and rickshaws were our first venture. This box allowed me to grow bigger. I recommend the pork cutlet bowl. The taste of the bowl It really brings out the flavor of the soup in the signature dish, Katsudon. Welcome. As always, it’s a little sweet and delicious 1 minute walk from Fukuoka Station, Takaoka City, Toyama Prefecture A close look at Nakafuji, the owner of a restaurant that has been loved for four generations 8:00
The owner arrives at work Lots of okamochi (delivery boxes) Making the udon broth Is that a spirit level? Yes, I want to make a whole pot I’ll put it in as much as I can. Preparing rice. Cutting pork belly for curry What are your popular products? Our specialty is pork cutlet bowl. Ramen or curry I’m going to cook the curry now, but I won’t use much water, just the moisture from the vegetables. carrot Dissolve the curry powder Curry made from a blend of several seasonings The udon soup is made with Rausu kelp, four types of dried bonito flakes, and rich, medium-sized coarse sugar. The restaurant’s signature dish is katsudon, made with this broth. Add the pork belly Owner) It only contains carrots, pork, and onions. just use this Adding or subtracting something changes the taste. In the end, I come back to this method. I’ve stopped touching curry. Delivery orders come in The rice arrives Owner) Mejika and other things About four types Mixed bonito flakes are blended at a dashi maker. Remove the scum May I ask about the owner’s background? I’m the fourth generation My great-grandfather was the founder The store opened in 1911. It was during the war At that time, pulling a rickshaw I make porridge for people coming out of the station. I heard that porridge and rickshaws were the original start of our business. I am now the fourth generation I went to a culinary school in high school, and immediately after graduating I started working at a Chinese restaurant. I trained there for a while and then took over the family business. I learned Chinese cuisine from the chef there. I learned about restaurants, such as udon and curry, from my parents. My grandmother was still there at the time. There is still a plate that is still alive The one with the name Nakafuji Branch on it It’s a little worn out though I use it carefully I use what I can cherish Owner) I think it was around the middle of the Showa era, before I was born. I think it’s a post-war box. Three years ago, when we moved here, my father was breaking down old things to throw them away. Don’t break this box When I’m feeling down, I look at this and think, “I have to do my best.” This box has helped me grow so much. This is the water that comes out of the onion. Check the condition of the onions, add the roux, mix and it’s done It’s very simple. Switch on the fryer Use pure pork oil for deep frying Tempura fryer Strain the udon soup When the owner took over the store, 80% of the work was delivery. Transfer the strained udon soup and adjust the flavor. The rice is cooked The rice is Koshihikari rice, which is rich in iron due to the influence of the water in the cultivation area. A bowl of soup filled with seasonings, as if measured out The reason why it is called a udon restaurant’s bowl is The udon restaurant’s soup is made with a strong stock, and the bowl is made with that soup. So it’s delicious There is an old expression, “udon restaurant donburi,” which means “absolutely reliable.” The taste of the bowl and the signature dish, katsudon, come to life. If you add onions and pork cutlet, it becomes a katsudon, and the base of the soup in the bowl is the udon soup. We use high-quality kelp called Rausu kelp, so it becomes cloudy and sour very quickly. So once it’s done, let it cool down and put it in the fridge. Otherwise, the taste will change dramatically The temperature range in which bacteria grow is between 10℃ and 60℃, so to quickly avoid this temperature range, To ensure the flavor doesn’t change, let it cool immediately after making it. Cool the finished udon soup The owner’s wife Employees also come to work Cut the green onion Prepare the ingredients one by one Kamaboko Miso soup Make shrimp tempura The tempura oil is a blend of white oil, sesame oil, and salad oil. What menu item would you recommend? I wonder what you’d recommend? I recommend the pork cutlet bowl. Does it sell well? It’s popular. Curry is also quite popular It has an old-fashioned curry feel to it. Uses less water It’s a sweet curry Prepare a large number of delivery orders The owner’s mother When you enter the store, you will see counter seats and table seats to the right. There is a raised seating area in the back. Katsudon = 950 yen
Curry rice = 850 yen Tempura (Udon or Soba) = 800 yen
Corn Ramen = 850 yen Yakiniku set meal = 1,350 yen
Cold Chinese noodles (June to mid-September only) = 1,000 yen Gyoza = 500 yen
Draft beer (medium) = 650 yen Weekday-only noodles Lunch: Noodles + 250 yen (includes a small plate + rice ball or rice) Weekday Lunch: Rice bowl or rice dish + 250 yen (includes a small bowl of the day and half a bowl of udon) 11:30 Opening Create delivery and store orders simultaneously Yes, sorry to have kept you waiting Please be careful as it is hot fried rice Fried rice = 850 yen Oyakodon Prepare delivery items before the store gets busy The oil used in the dishes is oil that has been infused with the flavor of tempura. Yes, welcome. Here is the fried rice. Please be careful as it is hot Motsunabe udon = 900 yen Sukiyaki udon = 950 yen Menma please yakiniku set meal . Yakiniku set meal Yes, for two people Two Is that all? Yes, that’s all Yes, thank you. The owner goes out to make deliveries, leaving his wife alone. Welcome. It was really delicious. Was the ramen delicious? Yes, the fried rice was delicious. Pork cutlet curry = 1,050 yen Yes, welcome. Yakiniku set meal = 1350 yen. Sorry to keep you waiting This is a Tanindon lunch. Customer) Motsunabe Udon One motsunabe udon OK? Yes Sorry to have kept you waiting, it’s Zaru Soba. It’s been a while since I last came Is there a menu you would recommend? I always order this Motsunabe udon yes As always, it’s a little sweet and delicious It’s oyakodon Excuse me. A large serving of motsunabe udon and rice lunch Excuse me, this is a tonkatsu donburi and half udon lunch. Please bring this card when paying Welcome, welcome. How was the taste? The noodles were very chewy and not too thick, just the right flavor. 12:40 The orders never stop Mother is in charge of preparing the cutlets Is this mom’s job? Almost. I want everyone to be able to do it too. It’s easy to pickle like this Making dough and breadcrumbs That’s a bit difficult It’s not difficult, but it’s tedious If I make this, I can quickly make it when I run out of pork cutlet. If you don’t have this, you’ll have to make it from powder. What did you ask for today? Oyakodon. How did it taste? It was delicious. Excuse me, it’s tonkatsu bowl. The bowls at the udon restaurant are really delicious. Mom’s special breadcrumb dough also has a great texture. The meat is soft and the juices are well-absorbed. No matter which one you choose, you won’t go wrong. Whatever you choose, it’s delicious, and customers come from outside the prefecture too. A look at Toyama’s Machi Chuka Miyoshi This is the owner Owner) Lunch preparation Set meal Preparing ramen soup for use in cooking cracking an egg What are eggs used for? For all lunch dishes Our katsudon is especially popular. For the pork cutlet bowl How many do you use per day? I think I’ll use about 100 of them. What made you decide to take up this path? This was my wife’s family home. I got married and took that opportunity. Had you worked in the kitchen before that? Not at all. Did you learn this from your predecessor? Yes, it’s chicken bone and pork bone soup. chicken bones Long leek Remove the innards and boil it. What are the benefits of egg shells? It removes dirt For removing dirt oh yeah The meat is delivered Boil chicken bones The ingredients arrive one after another What are the characteristics of the popular katsudon? It has a Chinese-style filling. We put fried pork cutlet on rice and pour Chinese sauce over it. That’s the biggest difference Lettuce. The rice is cooked Preparing miso soup Fried tofu Japanese white radish What does this create? This is an ingredient for miso soup It is an ingredient in the miso soup that comes with the set meal. Weigh out the noodles Cutting up meat for cooking This is used in cooking In a variety of dishes? Yes, for cooking in general. Green pepper and pork stir-fry Cut into thin strips Preparing the chicken Preparing shrimp chili Ingredients taken out of the refrigerator are lined up Melt the lard Employees arrive at work The process changes from preparation to serving preparation. Preparing miso soup Almond tofu Boil the pasta Cook the pasta ingredients Char siu pork Owner) This is crab ball. Enter the store and find a bench and comic books. Turn left and you’ll see counter seats at the back. There are table seats in the front This is the owner’s wife’s mother. Chinese-style pork cutlet bowl = 1,050 yen (lunch = 950 yen)
Mapo noodles = 950 yen Liver and leek set meal = 1,000 yen
Shrimp chiri set meal = 1,000 yen Sweet and sour pork (small) = ¥1,000
Chicken with sweet and sour sauce = ¥1,000 Draft beer (medium) = 600 yen
Calpis sour = 550 yen Shark fin soup (small) 2,000 yen
Gyoza (6 pieces) = 400 yen Opens at 11:30 Almost full as soon as the store opened Tianjin rice set Mapo rice and ramen Yes, a set of mapo rice and ramen. Order slips are already piling up Two shrimp chiri Stewed liver, chives, and chicken fried chicken liver Shrimp in Shrimp Chiri Shrimp Chili Stir-fried liver and leek Shrimp chiri set meal Liver and leek set meal = 1,000 yen Madam, excuse me. Fried chicken set meal = 1,000 yen here you are Stewed meat set meal = 1,000 yen Katsudon Mapo rice Tianjin rice A set of Tianjin rice and ramen Recently I come here occasionally No matter what you choose, you won’t be disappointed, whether it’s fried chicken or anything else. Very satisfying, delicious I come here every week Is there a menu you would recommend? Stir-fried liver and leek I ordered it today too Yeah How does it taste? Perfect This is my first time Tianjin rice is delicious Take off your work clothes and cool down chinese dumpling Chinese-style pork cutlet bowl (large) = 1,250 yen A delicious katsudon that combines fluffy eggs, creamy bean paste, and juicy katsu. It’s an addictive taste The almond tofu is also soft and delicious. What are the popular menu items? All the popular items! Yes, we offer lunch service. Suzuran, which is now closed. This is a keepsake of the couple’s brave figure. Yes, we offer lunch service. This is the couple one year before they closed their shop after 25 years in business. The owner and his wife went to work The owner, Mr. Kobayashi This is 10 kilos of pork backbone. Remove the bitterness before use. Boil the pork backbone for the soup. Kobayashi’s wife Rice is measured, divided, and stored Make the char siu on another day. soy sauce Kelp to add to stewed pork fillets Put other ingredients in the bag There are 10 of these. Grill the char siu before boiling Make it two-tiered Then, after about an hour and a half, switch the top and bottom. Bake until browned all over Bake one after another Owner) Boil it with this. Timer Set Use the leftover pieces of pork to make pork rice bowls. I add various seasonings such as cooking sake and soy sauce. Owner) I’ve been using the same knives for over 50 years. I worked as a sushi chef at a chain restaurant. It’s been 50 years since I was forced to buy this knife. I was about 23 years old. Char siu rice bowl (single item) = 450 yen The well-seasoned pork slices are made mellow with the addition of a soft-boiled egg. The owner’s pride and joy, Zaru Soba Soup It’s delicious on a hot day! The soup is delicious and has a great balance of flavors. Char siu stew is complete Cut the char siu pork Preparing to cook rice Transfer the pork backbone to the ramen soup. The ramen soup contains about eight other ingredients in addition to pork backbone. Grilling the char siu hydration Packed vegetables to add to ramen soup Cut the green onion Temperature: 33 degrees The fifth time the scum is removed The interior of the store has a Showa-era atmosphere There is also a tatami area where you can stretch your legs. Chicken skin ramen = 900 yen. Set B = Tonkotsu Ramen (soy sauce, salt, miso) + Gyoza = 1,000 yen
Lunchtime = 1 free bowl of rice Draft beer (medium) = 500 yen.
Orange juice = 200 yen What’s popular? All the popular menu items There isn’t much salt, but Soy sauce, miso, beef tendon, and offal ramen are also popular. Beef innards were popular yesterday Beef innards ramen = 950 yen The soup looks rich but is easy to drink. It contains a fair amount of delicious, firm beef innards. Green onions soaked in water Preparation of soy sauce etc. Drinking water preparation I cook a little extra rice on weekends only. Since it’s the weekend, there will be families there, and they’ll serve rice bowls and curry. 11:00 Opening I received an order for beef innards ramen. Shopkeeper) Yes, please Large soy sauce ramen with char siu topping gyoza . Yes, please, welcome. We offer lunch service You will be guided to a cool, air-conditioned seat. This is my first time here. What did you order today? Pork bone soy sauce It’s delicious. Yes, welcome. Yes, we offer lunch service. Yes, welcome. The usual stuff. Part-time worker attend Yes, ramen and rice. Yes, sorry to keep you waiting. Ramen and rice. Beef tendon ramen. Yes, thank you very much. Yes, we offer lunch service. Yes, sorry to keep you waiting. This is chicken skin ramen There’s spicy in there Yes, sorry to keep you waiting. Chicken skin ramen. Salt ramen. It’s getting busier It’s been a while since I last came Watch YouTube I heard that the restaurant was closing, so I decided to eat there one last time before it closed. I had beef tendon ramen I don’t like spicy food but it was really delicious I’m sure there are many people who have memories of visiting with their families. It was a shop full of Showa-era vibes.
0:00 お食事処 中藤
地図 https://maps.app.goo.gl/B4h3M7q1JLmiomKLA
住所 富山県高岡市福岡町下蓑２３８９−３
URL https://youtu.be/NdvIp_cxoE0
30:19 中国料理 美好
地図 https://maps.app.goo.gl/voXzYzp35oLM9mxh8
住所 富山県高岡市大手町７−３２
URL https://youtu.be/yjQeBZeeVoc
52:36 すずらんラーメン【閉店】
地図 https://maps.app.goo.gl/4rYWt3KLAXwAyS6A8
住所 富山県富山市本郷西部１７−１
URL https://youtu.be/l1qK84CEbUU
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