爆食ドライバーたちがスタミナつける道の駅ドライブイン食堂の１日１０００杯爆売れニンニク味噌ラーメン丨新潟・北陸グルメ４選

爆食ドライバーたちがスタミナつける道の駅ドライブイン食堂の１日１０００杯爆売れニンニク味噌ラーメン丨新潟・北陸グルメ４選

When I’m in this area,
I always stop by Misa, and I eat their miso ramen. Up to 1,500 people a day visit
Shokudo Misa, a diner at a roadside station in Niigata. I always get this (miso ramen). The classic miso ramen with a strong garlic kick is a massive seller! A huge rush of katsudon orders! The portions are large, so
I think everyone gets full. I chose the katsudon today. It was good. I was surprised by how large the portion was. We go inside Niigata’s super popular diner! Inoyama, Myoko City, Niigata Prefecture,
along National Route 18. Adjacent to the Arai PA on the Joshin-etsu Expressway
is the Michi-no-Eki Arai roadside station. Founded in 1965,
Shokudo Misa. They operate three stores in the Joetsu-Myoko area of Niigata
and are famous for their miso ramen. The spacious interior has 100 seats. 8:07 AM. A tidy and spacious kitchen. The staff arrives. Parboiling pork knuckles. Chashu (braised pork). Washing the knuckles. After boiling, scum and other things
stick to them, so we have them wash it off thoroughly. The pork knuckles are cracked open before use. Noodle making. Making the dough. The rolled dough is stretched out. Letting the noodles rest is the most important part. Letting the noodles rest is the most important thing. The finished noodles are stored under
temperature control. They are used after resting for 4 to 5 days. Medium-thick wavy noodles. On a busy day, we make about 500 to 600 servings, sometimes 800 servings. That happens during the peak season. Weighing. Each serving is carefully weighed. As the name “Shokudo Misa” suggests,
a grandmother named Misa… my great-grandmother,
founded the restaurant. The first thing she started was… she started a driving school. Next to it, a diner was needed
for the staff and students, so I’ve heard that’s how the diner got its start. On average, how many customers
do you get on weekdays? On average, how many customers
do you get on weekdays? At this roadside station location alone, around 400. On weekends, it’s 1,000. During peak times, I think we have about 1,500 customers. About the characteristics of the miso ramen. Well, regarding how it’s made, we don’t stir-fry the vegetables in the pot. Normally, doing so would bring out more flavor
and so on, but… the unique taste comes from our style
of simmering it in the pot. I believe it’s a ramen you can’t find anywhere else. It’s addictive, and you don’t get tired of it. I think that’s the kind of ramen it has become. People aren’t coming to eat miso ramen;
they’re coming to eat at Misa. Every item on the menu
has to be “Misa-like.” What does “Misa-like” mean? I can’t put it into clear words, but
locals can say, “This is Misa-like.” Or, “This isn’t Misa-like.” I’m always trying to verbalize it,
but I still can’t. Whether it’s the customer service, the portion sizes of the menu,
or the taste. The menu selection, everything is like that. I’m careful about that. The most important thing is not to sell out. That’s something I’m careful
and particular about. When you come, you can get in quickly
and eat quickly. Ultimately, if you can satisfy hunger, I believe 90% of a restaurant’s job is done. Instead, we try to stay open all day. All kinds of people come to this roadside station. Some people have shifted lunch times, and some people are visiting on a tight schedule. Since all kinds of people come,
we try to stay open all day, and not sell out. That’s what I believe a “shokudo” (diner) is. I want everyone to understand
that’s the kind of place this is. (Making chashu)
Taking out onions and green onions. Taking out the chashu. Taking out ginger as well. The braising liquid is reused. Adding the onions, green onions, and ginger
that the chashu was boiled with. Staff: Have you been working here long? It’s been about 10 years now. Making the curry roux for
curry rice and curry ramen. It’s pork and vegetables,
onions and carrots. We don’t add potatoes or anything like that. Right now, we’re using new-season onions, so we use
a larger amount, which makes it even more difficult
to mix. This is about 40 to 50 servings. When we make it, we add a little soup. Mixing the curry roux. Unlike regular curry,
we don’t simmer it for long after mixing. Continue mixing for 15 minutes. Mixing the roux and vegetables. Now just mix. Cutting vegetables for the curry. Stocking a large amount of vegetables. Side dish for onigiri:
pickles. Preparing drinking water. Peeling onions. Every day, we peel about 60 kg of onions. (Since they are new-season onions)
they are easy to peel. Washing the onions. Onions are used in various dishes, so
a large amount is prepared. We cut about 72 kg on weekdays, and
108 to 144 kg on weekends. Boiled eggs for ajitama (seasoned eggs). Ajitama. Miso ramen soup. Soup used for hiyashi miso (chilled miso ramen). Preparing tonkatsu (pork cutlet). Shredded cabbage for salad. Making gyoza. On this day, for a total of 4 stores,
we make a total of 1,600 gyoza. Morning meeting. 11:00 AM, opening time. Business hours 11:00 AM – 8:30 PM.
Irregular holidays: check official Instagram. Miso Ramen (regular) 1050 yen.
Miso Chashu (regular) 1350 yen. Shoyu Ramen (regular) 1000 yen, half size 850 yen.
Large 1150 yen, Shoyu Chashu (regular) 1300 yen. Half Miso Ramen + Katsudon Set 1850 yen.
Half Miso Ramen + Onigiri Set 1200 yen. Half Miso Ramen + Chahan 1750 yen.
Regular Miso Ramen + 6 Gyoza Set 1550 yen. Shio Ramen (regular) 1000 yen.
Shio Chashu (regular) 1300 yen. Shio Vegetable Ramen (regular) 1100 yen.
Miso Vegetable Ramen (regular) 1100 yen. Shio Moyashi Ramen (no ankake) (regular) 1100 yen.
Shoyu Moyashi Ramen (no ankake) (regular) 1100 yen. Curry Ramen (regular) 1100 yen.
Katsu Curry Ramen (regular) 1800 yen. 6 Gyoza 500 yen, 3 Gyoza 300 yen.
Topping: Homemade Ajitama 150 yen, Chashu 150 yen. Daily Special Set (Fish) 1350 yen, Meat & Vegetable Stir-fry Set 1200 yen.
Ginger Pork Set 1350 yen, Tonjiru Set 1200 yen. Pork Offal 900 yen, Ginger Pork 900 yen. Karaage 900 yen, Tonkatsu 1000 yen.
Chicken Stamina 900 yen, Yakiniku (Pork Saute) 900 yen. Karaage 900 yen, Tonkatsu 1000 yen. Double Hamburg Set 1800 yen.
Single Hamburg Set 1450 yen. Chilled Miso Ramen (regular) 1200 yen.
Large 1300 yen. Hiyashi Chuka 1250 yen. Table condiments:
Soy sauce, chili oil, vinegar, pepper. There are a total of 100 table seats in the restaurant. A party of three is coming in. A party of two is coming in.
Welcome. Order via touch panel. Order up.
One miso ramen. Miso ramen. Making miso ramen at lightning speed. 5 minutes after ordering,
the food is served. Regular miso ramen.
A generous serving with 160g of noodles. A ramen with the mellow richness of miso
and a hint of garlic. Rich soup made with custom white miso. Large-cut
new-season onions. A satisfying miso ramen with plenty of
noodles and vegetables. Most customers order the miso ramen. A couple arrives. Half miso ramen and katsudon set. Here you are. Beef tendon set,
with regular rice. Is that all for your order? Rice. When I pass by,
I sometimes stop here. Thank you very much. 11:38 AM.
It’s getting busy. This is a restaurant that attracts
customers of all ages. Order slip. One katsudon.
One vegetable stir-fry, no meat, please. Making katsudon. Add the sauce and
put it on the heat. Katsudon. Order up. That’s a lot of miso soup. The large portions are a highlight.
Misa’s katsudon. I’ve been eating a lot of ramen at home lately,
so I chose the katsudon today. Good choice. I was surprised by how large the portion was. A large staff works,
each with their own station. Making vegetable stir-fry. Meat and vegetable stir-fry. Meat and vegetable stir-fry set. It was delicious. What did you order? Miso ramen. I don’t come that often, but I usually get the miso. Shokudo Misa’s recommendation:
Half Miso Ramen + Katsudon Set. Takeout is also available. Making chahan (fried rice). Half chahan. It’s a big portion. Here you go. This is the half miso ramen and
chahan set. Customers keep coming without a break. Order up.
One large miso ramen. One yakiniku set. One large plate of gyoza. And one small plate. The rush of orders doesn’t stop! Yakiniku set (pork saute). One large plate of gyoza coming up. 6 gyoza. The famous miso ramen is selling like crazy! Customers keep coming one after another. A party of 4 arrives. One large miso ramen,
one large miso chashu ramen. Miso chashu ramen. This is the regular miso ramen and
half chahan set. Regular miso ramen, half chahan set. Excuse me.
Two miso chashu ramen. Miso chashu ramen. Chahan. Packed tightly into the bowl. Chahan. Regular miso ramen. Many customers order miso ramen. Even when it’s hot, ramen sells extremely well. Three staff members quickly
clear the tables. An order for chilled miso ramen. Cucumber. Crispy onions. Drizzling chili oil. Spicy miso paste. Topped with meat miso and it’s done. Three chilled miso ramen coming up. 11:42 AM. An order for pork ginger stir-fry comes in. Here you are.
Ginger pork set with regular size rice. A party of two is coming in. Large miso ramen. Regular miso chashu ramen,
the one in the back is large. 12:02 PM. This is about my fifth time at Misa. There are other Misa locations, so
I’ve been several times. It just so happens that it’s my junior colleague’s first time. The miso is consistently
delicious. But the portions are large, so
I think everyone gets full. It’s so popular that there’s a line even on weekdays. Tonjiru (pork miso soup) set. Tonjiru set with less rice. Pork offal set. An incredible ramen rush! Regular miso ramen. Slurping it down while it’s hot! I always get this. Shio (salt) ramen. Takeout is also available. Adding more miso ramen soup. Heating up curry. Plating rice. Fukujinzuke (pickled radish). Pouring curry. A hearty serving of
curry rice. Large shoyu (soy sauce) ramen. Sharing the shoyu ramen with their child. Happily sharing and enjoying their meal. The shoyu ramen also has a nostalgic taste… 1:00 PM. Making onigiri (rice balls). Shoyu ramen and a large plate of gyoza. Autographs from celebrities. The rush of customers continues. I’m from Nagano, but… when I’m in this area,
I always stop by Misa, and eat their miso ramen. It was delicious as always.
Thank you. Single hamburger steak set. Pork offal, single order. Stamina set. Stamina set,
regular size. Double hamburger steak set. An order for regular size miso ramen. Here you are.
This is the regular miso ramen. A rich ramen with a white miso base
and garlic flavor. Plenty of onions, bean sprouts, and minced meat. Heaping pile of large-cut
new-season onions. Chewy homemade noodles. The soup clings to the medium-thick wavy noodles,
making it very satisfying… 2:44 PM. Putting away the pepper shaker. Washing onions for the next day. Onions for tomorrow. Making grated daikon radish. They are particular about grating it by hand. I’d like to spread the word about
Joetsu-Myoko’s miso ramen, and… I also have a dream of opening a store overseas. This was Shokudo Misa in Niigata, boasting
monster-level popularity. A taste unchanged since its founding! The old-school Western-style diner “Grill Matsu,” where everything is handmade. Today’s meat is Echigo beef
from Niigata Prefecture. I was recommended this place,
told it was delicious. I was recommended this place, told it was delicious. Four kids!
The chef’s big family. Full house by noon. Carefully prepared Wagyu beef! A5 Wagyu Fillet Steak! This is delicious! The booming takeout menu. To the main feature. Asahi, Shimoniikawa District, Toyama Prefecture
along National Route 8. Founded in 1972,
Grill Matsu.
*Currently hiring part-time staff. An old-school restaurant famous for stewed hamburger steak, teppanyaki hamburger steak,
and jumbo loin katsu. 9:00 AM
The owner and his wife arrive. The owner and his wife are a big family
with four children. The owner’s wife (33),
pregnant with their fifth child. How many groups are expected today? Three groups coming in.
Takeout: one, two, three. Three for lunch, one for dinner. 9:00 AM. The second-generation owner,
Kentaro Matsuyama (53). I have one finishing touch for the
demi-glace sauce base. And prep for one type of smoked meat. Cake flour. Mixing. This is making the roux for the demi-glace sauce. Mix well. This will be combined with bouillon later. Bouillon that will become the base
for the hamburger steak sauce. It’s made over a week, adding
various ingredients. It takes a week to make the initial
base bouillon. Adding and reducing various things. Today, I’ll add the roux
to finish it for now. After that, it has to
rest again. Hamburger steak is
the most popular item, so this is for the hamburger sauce,
the stewing sauce, for omurice with
hashed beef, and for beef stew. It’s adapted for many uses. Taking out vegetables and meat. (The kids) are basically here every day. After school or daycare,
they come straight here. The bouillon, which is the base for many dishes,
is ready. Adding water. A taste unchanged since the restaurant’s founding. Preparing chicken tenderloin for smoking. If someone brings in local game meat,
we’ll make it with that. Placing the tenderloin in the smoker. Lighting the sakura
smoking wood. Smoking with the lit smoking wood. Smoking adds a unique flavor to the
ingredients and enhances their umami. Sauce for hamburger steak and other dishes. One of these (pots) can make
about 40 servings. It’s fully concentrated. Making onsen tamago (soft-cooked eggs). Placing on the heat. Adding water. This curry also uses a bouillon
that takes a week to make. It uses only beef bouillon. An incredibly elaborate curry… Pepper. How did you meet the owner? I was working here. When I came back here,
I was asked to work part-time. That’s how it started. How many years
have you been married? Nine years this year. For the fillet steak,
from Niigata Prefecture. The sinewy parts are used for soup. Trimming sinew and fat. This is the kainomi (flap meat, a rare cut).
You only get two from one cow. Steak is popular. We use about one cow’s worth of fillet a week. The careful prep work continues. This part is called Chateaubriand. The Chateaubriand part is
served as fillet steak. It’s not just melty,
it’s more like it falls apart by hand. It retains its meatiness,
just the right amount. Preparing the dining area for opening. Cleaning. Removing the stems from tomatoes. Cutting the tomatoes. Cracking eggs. After this, I’ll strain it
and let it cool. Straining the sauce. Salad. The owner’s father (the previous owner). Making the hamburger patty mix. After training for 6 or 7 years,
I opened the restaurant (at age 24). I ran it across the street for 10 years
before moving here. Energetic kids. Mayonnaise. Mustard. Lettuce. Making takeout
hamburger sandwiches. Baking in the oven. Loin katsu. Loin katsu. Hamburger patty. Loin katsu sandwich and hamburger sandwich
takeout. Loin katsu sandwich and hamburger sandwich
takeout. Sandwich: Loin Katsu 1080 yen. Compared to other menu items,
it’s more labor-intensive. So, we only offer sandwiches
for takeout. Hamburger Sandwich 1080 yen. Gratin. The bento box filled with Western-style dishes is also popular. There are 15 parking spots in front of the store. 11:00 AM, opening time. Lunch 11:00 AM – 3:00 PM.
Last order 2:00 PM. Dinner 5:30 PM – 9:00 PM.
Last order 8:00 PM. 6 tables. 6 small raised tatami-mat seating areas. Stewed Hamburg 120g 1230 yen.
Teppanyaki 120g 1230 yen. Teppanyaki Hamburg 1kg 5000 yen. Steak Set: includes rice, miso soup, drink.
Steak Set 2980 yen. Beef Stew 2980 yen. Kuroge Wagyu Steak: Fillet Steak 250g 7980 yen.
Sirloin Steak 300g 7980 yen. Domestic Beef Curry 1280 yen. Domestic Loin Katsu Curry 1280 yen. Herb Chicken Katsu Curry 1280 yen. Pork Ginger Stir-fry Set 1180 yen. Shrimp Fry Set 2080 yen.
Extra Large Shrimp Fry Set 2280 yen. Pork Sauté 1730 yen. Kid’s Set 980 yen.
Macaroni Gratin 850 yen. Shrimp Gratin 980 yen. Domestic Sparerib Stew.
Includes salad, rice, miso soup, drink. 2880 yen. Ribeye Steak 250g 4980 yen.
Includes salad, rice, miso soup, drink.
“Grown-up” Set 4980 yen. Apple Pizza: M size 1390 yen,
L size 2290 yen. Pot Pie Soup 970 yen. Weekday Limited: Napolitan 980 yen, Meat Sauce 980 yen.
Italian 1080 yen, Indian 1080 yen. Pizza: Mixed, Mushroom, Bacon, Salami.
M size 1390 yen, L size 2290 yen. Salad: Mini Salad 220 yen, Ham Salad 980 yen.
Combination Salad 1280 yen. Loin Ham 780 yen, Pork Belly Bacon 780 yen.
Smoked Duck 980 yen, Smoked Chicken 780 yen. Chicken Rings M (5 pcs) 300 yen.
Korean Churros (1 pc) 300 yen. Takeout: Chef’s Choice Bento from 1500 yen.
Steak Bento 2980 yen, Beef Fillet Katsu Bento 2980 yen. Pizza, Assorted Appetizers, Appetizer Platter, Shrimp Fry Platter. Homemade sauces for sale. Takeout: Chef’s Choice Bento 1500 yen, Pizza 1540 yen.
Loin Katsu Sandwich / Hamburger Sandwich 1080 yen. Two customers arrive. Ordering stewed hamburger steak (180g)
with a rice set. Ordering stewed hamburger steak 180g and 120g
with rice sets. Baking in the oven. Flipping it over. Topping with cheese. Sauce. Onsen tamago. Carrot. Broccoli. A hamburger steak where you can really taste the meat. Teppanyaki hamburger steak
for takeout. An order for a 500g and 120g stewed hamburger steak
with rice sets. An order for a 500g stewed hamburger steak. Grilling a huge 500-gram
hamburger steak. Cooking it slowly all the way through. Excuse me.
The 500-gram stewed hamburger. Demi-glace sauce, melted cheese…
A satisfying 500g hamburger! The customer finished it with ease. It was incredibly delicious. Making shrimp gratin. Shrimp Gratin 980 yen
for takeout. Right after opening on this day,
there were many orders for stewed hamburger steak. Frying potatoes
for the side dish. Here is the 120g stewed hamburger with rice set. The old-school stewed hamburger steak.
The deliciousness never stops… A couple arrives. Fillet steak from Niigata Prefecture. The one in the front is the steak set,
the one in the back is the fillet steak. Fillet steak. A5 Wagyu fillet steak from Niigata Prefecture. Serving the food. The customer who ordered
the fillet steak. Slicing the thick and juicy
fillet steak. Savoring the high-quality meat…! Freshly made, piping hot gratin. It’s delicious. Do you come here often? This is my first time. They leave the restaurant very satisfied. 11:50 AM.
The restaurant is full. Frying shrimp. Placing the shrimp fry. Shrimp fry curry. Steak set. Carrot glacé. Potatoes. Teppanyaki hamburger steak. Carrot glacé. The meat for the steak set. Beef stew. Mushrooms. Special selection Kuroge Wagyu beef stew. Yamagata beef. A large beef stew
coming up. Herb chicken katsu curry. The kitchen is cleaned frequently. 12:04 PM. A group of 10 customers arrives
and orders steak. Serving the salad first. The salad with homemade dressing
is also a popular item. Slicing the steak. Garlic. Today’s meat is Echigo beef
from Niigata Prefecture. I was recommended this place,
told it was delicious. It’s incredibly tender and
delicious. A steak that melts in your mouth
with a sweet fatty flavor. The juicy meat is so good,
you can’t stop eating. After eating steak, I’ll be able to
work hard this afternoon. Checking the order slip. Frying the katsu. Loin katsu curry. Grilling beef. Teppanyaki beef. Teppanyaki beef. Ginger pork set. Kid’s Set (Shrimp Fry) 980 yen. 5 Chicken Rings for 300 yen. 1:06 PM. Please take the window seat over there. Yes, welcome. Frying menchi-katsu (ground meat cutlet). Preparing gratin. White sauce for the gratin. Shrimp. Here you are.
The 240g and 180g. Placing the menchi-katsu. Menchi-katsu curry. Shrimp gratin. Top-rank A5 Kurohana beef from Kagoshima Prefecture. Homemade dressing for sale.
Popular for its fruity flavor. Stretching the pizza dough. Baking the pizza. Slicing the pizza. Takeout assorted smoked meats platter
for three people. Ordering the special selection
Kuroge Wagyu beef stew. Today’s meat is
Yamagata beef. Please be careful, it’s hot. Beef Stew Set 2980 yen.
Includes rice, miso soup, salad, and a drink. Stew simmered for a week. Homemade dressing. Fruity taste. A deep taste of richness and umami… The beef is so tender it melts in your mouth. Miso soup. Shrimp. Ordering the extra-large shrimp fry curry. Here you are.
The extra-large shrimp fry curry. Extra-Large Shrimp Fry Curry 2280 yen. A huge size that sticks out
of the plate! It’s too jumbo…! Fukujinzuke and rakkyo pickles. Salad. A spicy curry packed with
umami. 2:00 PM. The due date for the fifth child is
in September. (She’ll work) until the day she gives birth. It’s always like that. I’ve been working since the day I left the hospital. Staff meal. The kids also eat lunch together. Everyone eating the staff meal of curry rice. The kids smile and give a peace sign! Top-class hamburger steak and steak.
The old-school Western restaurant “Grill Matsu,” where customers flock. Daishoji Segoe-machi, Kaga City, Ishikawa Prefecture. Founded in April 2006,
Omusubi Gin no Meshi. A simple omusubi shop where rice is cooked in a kamado
using fallen pine needles (kossa) as fuel. 6:56 AM. Shoko Matsunaka. Measuring the rice. Using low-pesticide Koshihikari rice
from Kaga City. Ms. Matsunaka’s mother, Michiko-san. Washing rice. Changing the water multiple times. Letting it drain in a colander for 30 minutes. Drain for 30 minutes,
and soak in water for 30 minutes. Omusubi made with rice cooked early in the morning. I deliver to a direct-sales facility of the agricultural co-op
called “Genki Mura”. About 20 to 30 pieces. On weekends, we also deliver to “Michi-no-Eki Awara” in Fukui Prefecture. Applying stickers to indicate the fillings. Originally, (as a family business) we had a
textile company. But business gradually started
to decline. My father said he wanted
to run a restaurant. A man who had never cooked before,
there wasn’t much he could do. We call it “kossa-meshi”. People around here, since long ago, would go to the pine forest behind
to gather fallen pine needles, and they used that to cook rice. Since you’re good at cooking rice, why not start an omusubi shop? And so we became an omusubi shop. Various types of omusubi. Rice cooked with kossa. Cleaning the ash from the kama (pot). One kama can cook a little over
2 sho (approx. 3.6 liters) of rice. Usually, two kama are enough. But on weekends, three or four. When there’s an event, seven or so. Making kinpira gobo. Washing the burdock root. Sesame oil. Kinpira gobo for the omusubi filling. Sugar. Sake. Soy sauce. Sesame seeds. Done. Delivery to the agricultural co-op facility. Cooking rice in the kama. Adding water to the kama. The rice is soaked in water for 30 minutes. (Summer limited) The corn with butter and soy sauce is popular. Many people are waiting for it. There are other seasonal omusubi limited to weekends and holidays,
like maitake mushroom with soy sauce and butter. Portioning out the kinpira gobo
made earlier. Storing. 9:22 AM. Preparing to cook rice in the kamado. Pine needles (kossa). Kossa is often used
as kindling. Usually, Ms. Matsunaka’s
father cooks the rice. But as he’s gotten older,
everything takes more time.
599
01:35:57,870 –> 01:06:01,290
So he wakes up at 2 AM
to do it. Before that, I think he woke up around 3 or 3:30 AM. The owner’s father was not present on the day of filming. Continue adding kossa
for 13 minutes. Steam for 13 minutes. (About a regular customer)
They come every week. (About a regular customer)
He comes to buy with his father. He’s in second grade now,
will be in third grade soon. During Golden Week or Obon holidays,
every day. I told him he had perfect attendance. He really loves it that much. He’s currently obsessed with the
“makanai okaka” with nori. Rice cooked in a rice cooker, once it cools down, it’s just hard. But this is delicious even when cold. I actually prefer the
cold omusubi. My friend who is a sushi chef said, because it’s cooked with kossa, the aroma
of the kossa might be infused a little. That’s what he said. 9:52 AM. Taking the rice out of the kama. Washing hands thoroughly. Transferring the cooked rice
to an insulated warmer. The little “crab holes” that form
are proof it was cooked well. There are over 30 types of omusubi. Write your order on the order form. Okaka, Natto, Shiso, Takuan, Sweet Miso, Machikane, Soy Sauce: 205 yen.
Ume, Kombu, Heshiko, Takana, Tuna Mayo, Ham Mayo: 237 yen. Noto Pork Miso
350 yen per piece (200 yen is a donation). I ordered omusubi:
Takuan, Tuna Mayo, Ham Mayo, Tori Soboro, Salmon, Grilled Tarako,
Machikane, Cheese Shoyu. Weighing the rice. Placing salmon. Sprinkling salt. Placing ham mayo. Tororo (grated yam/kelp). Ham mayo and salmon. Ham mayo. Placing salmon. Sprinkling salt. Salmon omusubi. Grilled tarako (cod roe). Grilled tarako. Tori soboro (minced chicken). Wrapping the first one with nori. Wrapping the second one with nori too. Two tori soboro. An omusubi filled with
tori soboro. Tuna mayo. Forming the omusubi. Sprinkling salt. Takuan (pickled radish). Takuan. Tororo. Tororo. Takuan and tuna mayo. Wrapping it with a lot of tororo. Takuan. Tuna mayo. An omusubi with tororo and nori. Using salt from Okinawa, soy sauce from Shodoshima,
and nori from Harima. “Machikane” is a mix of okara and koji, placed at the bottom
of the barrel when making homemade miso. Making grilled omusubi with
machikane and cheese soy sauce. Grilling the surface. Brushing with soy sauce. Scorching with a blowtorch. Scorching with a blowtorch. Cheese. Scorching with a blowtorch. Spreading machikane. Cheese shoyu and machikane. Saba no heshiko (mackerel heshiko). “Heshiko” is a delicacy of fermented and aged mackerel. Saba no heshiko omusubi. 11:04 AM. They also do on-site sales of omusubi
at local events and such. A customer arrives. An order for grilled tarako, beef shigureni,
sweet miso, soy sauce, and bacon side dish. Grilling the omusubi. Beef shigureni (braised beef). Grilled tarako. Beef shigureni and grilled tarako. Grilling homemade bacon. Brushing with soy sauce. Scorching with a blowtorch. Sweet miso. Soy sauce. The omusubi are popular with
families with children too. A second customer arrives. Ordering takana and salmon omusubi. Ordering takana and salmon omusubi. Takana (pickled mustard greens) omusubi. Placing salmon. A regular customer who has fallen in love
with the omusubi. I get asked what I recommend, but I say it’s best to order
what you like. The fillings we make
in-house are beef shigureni, keema curry,
bacon, and chirimen sansho (dried baby sardines with Japanese pepper). The bacon is homemade. Completely additive-free,
with a focus on local production for local consumption. Donations for the Noto Peninsula earthquake. A calm atmosphere flows. 2:00 PM, closing time. 2:00 PM, closing time.
A day with fewer customers than usual due to the effects of heavy snow. Making omusubi for
the staff meal. Kombu (kelp) omusubi. Kombu omusubi. Kombu omusubi. Sprinkling salt. Wrapping with nori. Salmon. Tororo. Takana omusubi. Brushing with soy sauce. Scorching with a blowtorch. Shiso (perilla leaf) omusubi. Making tea. Omusubi that make everyone smile. This was a close-up look at “Gin no Meshi,”
a heartwarming place loved by the community. It’s so delicious. Excellent live performance!
A rush of spectacular teppanyaki dishes. If you want to enjoy flour-based dishes & teppanyaki gourmet in Niigata,
this is the place to go! It’s delicious. It’s almost full, isn’t it?
Thanks to our customers. Launching the mayo beam cannon. Okonomiyaki, modan-yaki, tonpei-yaki. Monjayaki also sells like crazy! Delicious! Meike-higashi, Chuo-ku, Niigata City, Niigata Prefecture.
18-minute walk from Kamitokoro Station. Osaka Okonomiyaki Kaoruya,
Sakuragi Interchange branch. 16 parking spaces. 3:18 PM
The owner arrives after stocking up on ingredients. The interior has 7 tables only. A kitchen with a great live performance feel. The Captain: 33 years in the business… Staff: What kind of prep work do you have now? First, the cabbage. Preparing to cook rice, and so on. Other teppanyaki menu items,
like prepping broccoli. We were founded in 1991. I currently manage three stores. In Chuo-ku, Niigata City,
we have three stores including this one. We operate them at almost
the same capacity. Spinach. Mincing. We also have monjayaki, so
depending on the customer’s order, the ingredients deplete differently. Originally, we mainly focused on
Osaka-style okonomiyaki. Then monjayaki was added. And then people started saying,
“You should have Hiroshima-style okonomiyaki too.” I visited a customer who had transferred to Hiroshima, and he took me to several restaurants. He introduced me to special noodles
for Hiroshima-style okonomiyaki, and told me, “If you’re going to use oysters, these are the best.” Preparing green onions. The griddle is electric, not gas. I think electric is uncommon
for okonomiyaki restaurants. It’s 3 meters and 60 centimeters long. The set temperature is 200 degrees Celsius.
It goes up that high. I polish this before I go home the previous day. Teppanyaki dishes around here. Okonomiyaki dishes around here. Yakisoba over here. Prepping spinach. This will become a dish called “gyusuji horenso” (beef tendon and spinach). Lettuce. Greasing the griddle. Grilling spring roll wrappers. We sprinkle these over the salad. The flour is sourced from Osaka. Since our founding in 1991, we have been using
various ingredients sourced from Osaka, the home of okonomiyaki. A perfect fit. Slicing garlic. Using Koshihikari rice from Niigata. Cutting broccoli. Ready for opening. Lantern. 5:00 PM, opening time. Specialty: Tako-butsu no Ninniku-yaki 1000 yen.
Gyusuji Horenso 700 yen. Chicken Garlic-yaki 900 yen.
Torikawa Senbei 480 yen. Kaki no Butter-yaki 1800 yen. Ayers Rock Steak 800g
7000 yen. Mixed Okonomiyaki (various) 1200 yen.
Kansai specialty Negi-yaki (various) 1100-1500 yen. Osaka Modan-yaki (various) 1300-1500 yen.
Oyster & Pork Modan-yaki 2200 yen.
Hiroshima Okonomiyaki (meat, egg, squid tempura flakes) 1200 yen. Osaka Okonomiyaki (various) 900-1500 yen.
Sauce Yakisoba 1000 yen. Takeout available. The taste of Tokyo’s downtown:
Tsukishima-style Monja 1320-1520 yen. Tips for making delicious monja. Value set menus:
Specialty 3-item set 3500 yen. Pair set 5800 yen. Meat Feast Set 12500 yen. The first group of customers arrives. Mentaiko mochi cheese monja and
sauce yakisoba. Mentaiko mochi cheese monja. May I cook it for you? The staff cooks the monja for you. Enjoying the taste of Tokyo’s downtown:
Tsukishima-style monja. The four of them finished it in no time! Making modan-yaki
(squid, shrimp, scallop, adductor muscle). Boiling the noodles. Staff: I worked here part-time as a student. Skillfully draining the noodles
and cooking them on the griddle. The mayonnaise is the highlight! Making sauce yakisoba. Staff: Do you come here often? First time. Glad we picked a delicious place. Full and satisfied with the teppanyaki gourmet,
they look very happy… Two female customers. Making modan-yaki. A delivery-only menu item:
“Mentaiko Omurice”. Salt Pork and Chunky Garlic Fried Rice. Customers keep coming. Specialty: Tako-butsu no Ninniku-yaki. Shrimp and Broccoli with Mayonnaise-yaki. Here is the shrimp and broccoli with mayonnaise-yaki. Peeling potatoes. This is a dish called “mentaiko jaga butter”. Mentaiko jaga butter. Mentaiko jaga butter. Konnyaku no Chinchirorin. “Konnyaku no Chinchirorin” is
a spicy dish that pairs well with beer! Torikawa senbei (crispy chicken skin). An addictive, crispy chicken skin cracker. Kaki no butter-yaki (oysters with butter). Using oysters from Hiroshima. Oyster butter. An impressive mayonnaise performance! Making gyusuji negi-yaki. Plenty of green onions and beef tendon… Tenkasu (tempura scraps). Gyusuji negi-yaki. Here is the gyusuji negi-yaki. Shrimp and broccoli with mayonnaise-yaki. Perfectly steamed and then mixed with
mustard mayonnaise to finish. This is asari ninniku monja (clam and garlic monja). A teppanyaki gourmet rush!! Making a cheese omelet. Shio ramen monja. Is the okonomiyaki good? He seems so excited because
it’s so delicious! Avocado salsa monja. I come here sometimes. I often order the tako-butsu. Staff: How does it taste? It’s delicious. Takeout menu is also selling like crazy! Order up.
This is for takeout. Hiroshima okonomiyaki. Wow, that’s amazing. Hiroshima okonomiyaki is selling well.
The orders don’t stop! Osaka Modan-yaki’s
“Ikasumi Black Modern”. Chewy, thick noodles are mixed with
squid ink sauce and grilled. Kaisen Gorogoro Kimchi Chahan (Seafood and Kimchi Fried Rice). This is the Kaisen Gorogoro Kimchi Chahan. Mixed okonomiyaki
(natto, nori, cheese). Natto and nori. Here you are.
The natto nori cheese. An incredible yakisoba rush. Sauce yakisoba. Staff: Monja is popular, isn’t it! It is popular.
Thanks to our customers. We serve it Tsukishima-style,
but we have many variations. The most popular is
the mentaiko mochi cheese monja. The staff cooks it right in front of you.
A great live performance feel. Staff: Do you come to this restaurant often? I come here all the time. Do you have any recommended menu items? This (monja) is also recommended, and
the last one was delicious, right? The squid ink okonomiyaki was also delicious. The squid ink modan. The mentai jaga butter is also delicious. Creating family memories over monja! It’s almost full, isn’t it?
Thanks to our customers. The children also looked very happy. Topped with our signature beef tendon. Jaga gyusuji negi monja. Sunagimo no ninniku-yaki (gizzard with garlic). Sunagimo no ninniku-yaki. Mentaiko jaga butter. Grilled on the teppan:
Salt Pork and Chunky Garlic Fried Rice. Happy to have a hearty size. The griddle is cleaned instantly! 8:33 PM. Wow, amazing! It’s so delicious. The most popular monja:
Mentaiko mochi cheese monja. Making mentaiko mochi cheese monja. Delicious! They made me a
tonpei mille-feuille. Ketchup and mayonnaise. Wrapping it in egg. The tonpei mille-feuille is ready. Just by its appearance, it’s a guaranteed winner… Tonpei mille-feuille. The shiso and pork are a perfect match! The “delicious!” doesn’t stop. The flow of customers doesn’t stop. Using Isomen noodles,
famous in Hiroshima. For modan-yaki, we use chewy noodles
from a local noodle company. Slightly wavy,
thick, chewy noodles. We have them made by a noodle maker in Niigata. We also have steamed noodles,
so we use a total of three types of noodles. Mixed okonomiyaki
(green onion, pork, cheese). The okonomiyaki is ready. Green onion, pork, and cheese. More, less, or regular,
which would you prefer? Peanut butter. Curry flavor. This is our original hot sauce. Gado-gado salad with warm vegetables. Pouring the sauce in front of you to finish! Another okonomiyaki order. Launching the mayo beam cannon. Cheese omelet. Cheese. I ordered a modan-yaki for takeout. Topped with beni-shoga (pickled red ginger) and it’s done! 11:37 PM. Cleaning the griddle. A meticulously thorough cleaning method. Thoroughly cleaning the partitions and seats. Of course, the griddle is also polished until it shines. The beer server is also cleaned & maintained. For the customers who visit us, “It was delicious.”
“It was fun.” “I want to come again.” “I want to tell someone about it.” We want them to become fans.
We will continue to strive every day. 12:22 AM.
That’s all for today! End of business.

新潟・北陸グルメ４選

0:00 新潟）食堂ミサ 道の駅あらい店
MAP https://maps.app.goo.gl/7qAh2LptC7ffUkNV9

33:03 富山）グリル 松
MAP https://maps.app.goo.gl/jNYgJfKxSyu7Aivo9

59:15 石川）おむすび 銀のめし
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※変則営業の可能性あり（Instagramで確認可能）
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1:20:26 新潟）大阪お好み焼 かおるや 桜木インター店
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うどんそば 北陸信越 Udonsoba
https://www.youtube.com/channel/UCaT7UdqAk5KpgWgvAM9tjXg

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