驚異的な人気を誇るドライブイン食堂・ラーメン町中華の究極グルメを一気見！丨JAPANESE FOOD

驚異的な人気を誇るドライブイン食堂・ラーメン町中華の究極グルメを一気見！丨JAPANESE FOOD

The garlic was delicious. It had a rich flavor that was a little different from regular miso, and the portion was large. Even when I ordered the regular portion, it felt like I was eating a large portion. It’s been here for decades, and the portions are so generous, you’ll probably get addicted. It’s a large portion of miso ramen . We’ve got a close look at the main branch of Shokudo Misa, which has been serving the stomachs of Niigata residents! The ramen rush is unstoppable, with homemade gyoza! The charm of this monster restaurant that satisfies the big boys is…! Shokudo Misa Main Branch, established 60 years ago, is located along Route 18 in Nakago Ward, Inariyama, Joetsu City, Niigata Prefecture . Business Hours: 10:00-15:00. Closed on Thursdays. Parking available in front of the store. 8:45 Employees arrive at work, preparation begins. The manager prepares the ticket machine. There are customers lining up on weekends, but not so much on weekdays. Most of the dishes are miso ramen, miso char siu, onion miso, or other miso-based dishes. They use miso from Ota Misoya in Myoko City. The kitchen is immaculately clean, with signatures of famous people lining up. Veteran employees wash the rice. The rice is Koshihikari rice from Niigata Prefecture. The tonkatsu is prepared. The half-miso ramen and katsudon set is a popular choice. The tonkatsu is deep-fried. The menma ( bamboo shoots) are seasoned after the cutlet is fried . Allow to cool 9:15 Preparation in progress Prepare drinking water Cut tofu for miso soup Put miso soup and green onions in a bag Cut butter for topping Rice is cooked This will still cook about 2.5 sho (approx. 1.5 liters) We’ll cook more Cut the seasoned eggs with strings Wild vegetable kogomi (miso ) picked from the mountains Salad to go with the fried rice (custom-made miso) Ramen soup made with pork and vegetables, which has a short fermentation period and a rich yet light taste Mitsuba (Japanese parsley) to sprinkle on top of the katsudon Bean sprouts Bean sprouts and noodles used At times, we’ve used up to 7 bags Open 10:00 Meal ticket system Miso ramen Half a bowl 900 yen, regular 1050 yen Miso char siu half a bowl 1200 yen, regular 1350 yen Miso half a bowl + pork cutlet set 1850 yen Miso half a bowl + fried rice 1750 yen Salt ramen half a bowl 850 yen, regular 1000 yen Soy sauce ramen half a bowl 850 yen, regular 1000 yen Curry ramen half a bowl 950 yen, regular 1100 yen There are three daily set meals, which change weekly. The daily menu at the time of this interview was Yakiniku set meal . Table condiments include chili oil, shichimi, soy sauce, pepper, and vinegar. There are nine table seats and eight counter seats. Customers are requested to come to the restaurant. One miso is used . Bean sprouts are added . Thick bean sprouts are used for a crunchy texture. Medium-thick chewy noodles with plenty of onions. Miso ramen with the appealing sweetness and garlic from the miso. A regular serving of miso ramen. First, I take a sip of the garlicky soup. Thank you, thank you. A male customer comes in and orders a large portion . Sorry to have kept you waiting. A large portion of miso ramen. A large portion of miso ramen with a half bowl of miso and a rice ball set. I add pickles and salt to the rice ball. I make the rice ball, which is filled with crispy plums. A large rice ball, a specialty of Misa. A half bowl of miso ramen. A half bowl of miso ramen and a rice ball set. A half bowl of ramen and a rice ball set. I enjoy the ramen and rice ball with its rich white miso soup. The manager cleans up quickly as well. Preparing onions, which are essential for miso ramen . Peeling new onions (onions) that are rich in moisture and have a strong sweetness. We use about one and a half boxes. On weekends, it can be a little more. One box weighs 20kg, so we only have an hour to prepare them, so we can keep the business open. If I don’t keep up with work, I won’t have enough for the next day. The gyoza, curry, and char siu are all prepared at the Arai Roadside Station, which is where the miso ramen is made. Garlic is essential: peel the garlic, soak it in water , peel the garlic, make a paste, freeze it, and then thaw it before using. This is our specialty: one miso char siu, and one miso char siu and miso ramen with bean sprouts. Sorry to have kept you waiting, here’s the regular miso ramen. Sorry to have kept you waiting, here’s the regular miso ramen. Vegetable ramen: tofu and lots of vegetables . Vegetable ramen : vegetable ramen with miso, miso, and char siu . (Miso ramen) It’s got a positive vibe, and it’s filling, so you’ll probably get addicted. I’ve been here for decades . It’s always busy, isn’t it? (Staff: Do they order anything else?) We also have curry ramen. This popular restaurant has many local regulars, and customers keep coming in. Most customers order miso ramen. We add onions and bean sprouts to make the soup. The miso ramen rush just keeps on coming! It has a rich flavor that ‘s a little different from regular miso, and it’s a large portion. Even the regular portion feels like a large portion. At 11:40, I bought a ticket for miso ramen. Miso ramen is popular with people of all ages and genders, and customers keep coming in. I ordered the daily set meal. Daily set meal: Yakiniku set meal with pork saute for 1,200 yen. Homemade gyoza . In addition to the gyoza, they also serve curry and char siu. Homemade gyoza from Roadside Station Arai for 500 yen. A man in work clothes came into the store and bought a ticket for the regular miso ramen. Two miso and one rice ball. Sorry to keep you waiting. It’s the regular miso ramen. I add shichimi pepper. The mellow richness of the miso and the flavor of the garlic are irresistible. Thank you very much . The veteran staff member clearing the dishes is unstoppable! Sorry for the wait. For those who ordered half a bowl of miso ramen, this will be a regular size. Sorry for the wait. Regular size miso ramen. This miso ramen is made with a white miso base with a hint of garlic. We quickly prepare to welcome our customers. We make vegetable miso ramen with a vegetable miso flavor. The sweetness from the onion is accented with a punch of garlic! 12:04 Fried rice. Half a bowl of ramen and a fried rice set. 12:25 Serve the rice. Make a katsudon . Half a bowl of ramen and a katsudon set . Curry ramen. Ramen and rice set. A couple comes to the restaurant. Regular size vegetable ramen. I ordered a regular bowl of miso ramen, half a bowl, and added pepper. This is Misa’s miso ramen, the soul food of Joetsu Myoko. I’m grilling gyoza . A group of guys in work clothes are coming to the restaurant. The miso ramen is extra-large. The white miso soup is rich and flavorful, with a hint of garlic. I ‘m completely satisfied and leave the restaurant. I order a regular vegetable ramen for 1,100 yen. The light soup is packed with vegetables, so much so that I can’t finish it. It’s a rare vegetable ramen with tofu in the toppings. The chewy noodles mix with the soup, making it addictively delicious. I recommend switching to the miso flavor. The restaurant closes at 3:00 PM. The cleaning staff cleans it thoroughly, even inside. They wash it thoroughly with detergent. This is a close-up of the original Joetsu Miso Ramen Shokudo Misa main branch. Located in the mountains on Route 472, Masamune, Yaocho, Toyama City, Toyama Prefecture, this restaurant offers friendly game dishes. Open 28 years ago. Juraku Sou (Open 11:00 AM – 2:00 PM ) 17:00-20:00 Closed Sundays Parking available in front Opens at 11:30 A charming, mountain hut-like restaurant In addition to Chinese and diner dishes, Juraku So’s owner, Akira Inoue (68), once ran a Chinese restaurant in Toyama City, but his father passed away while he was still there. Since he’s getting older, he thought he might as well open a restaurant while working in the fields. The first thing he did was catch bears . Unfortunately, they’re hard to catch, so he hasn’t been able to catch bears for the past four years. The bears that do appear in town are completely different. The meat quality of the bears that do appear is the worst, so he uses the fat from the bears before hibernation, instead of wild boar meat . Staff: How long have you been running the Chinese restaurant ? About six years in Toyama City. Before that, he went to Yokohama and did a variety of things, from udon to soba to ramen to Chinese cuisine , but recently, with game meat becoming more readily available, he’s turned to wild boar. Ramen: 700 yen, Char Siu Ramen: 900 yen, So Shun Ramen: 1,350 yen Fried rice 700 yen, Wild boar gyoza 780 yen, Wild boar roasted pork fried rice 1050 yen, Venison stewed hamburger set meal 1620 yen, Wild boar hotpot udon 1350 yen, Mountain vegetable rice 300 yen, Venison stewed rice bowl 1210 yen, Venison yakiniku set meal 1540 yen, Venison stewed rice bowl 1210 yen, Venison yakiniku set meal 1540 yen, Venison ramen 1320 yen Deer tendon miso stew bowl 1,320 yen Counter seats 4 seats Table seats 4 tables Ordered grilled wild boar meat Wild boar meat (loin) Cooked slowly with little odor and a firm texture Wild boar meat Similar to pork but with a deep richness and rich flavor that is irresistible… Grilled vegetables Fat is refreshing and delicious Finished at 12:57 Firewood shed (wild boar meat) It’s not as smelly as I expected, it’s soft, and I’ve heard it has more flavor than pork, but I ask a hunter to catch it for me and I do all the butchering myself At this time of year, wild boars are not fatty and have a bad smell, so we don’t buy much of them now, but they are caught before the snow falls and they can’t walk, so they are still fairly fatty and we use young boars, so we only use natural ingredients and no chemical seasonings, so we serve wild boar char siu (the origin of the name of the restaurant). Jurakudai is the same name as the teahouse built by Hideyoshi, and the word Juraku means to gather joy, so the word Sou (foundation) also means Sou, which means “foundation,” but it also means that we will continue to make it. ” I ordered the fried rice with beaten egg, wild boar meat, and roasted pork. Fried rice with wild boar meat for 1,050 yen. The one and only fried rice soup you can only get here is seasoned with authentic Chinese cuisine. The fried rice you eat at a restaurant in the mountains is exceptional. In winter, they use a wood stove. Regarding game dishes, here’s a list of restaurants in Toyama where you can eat game dishes. I don’t want to raise the price, but I have no choice, so it ‘s a bit of a struggle . (Number of customers) At the very least, there were four or five people (on weekdays), but recently, one or two is probably good enough. On weekends, there are a few more. Hello, locals are usually there from the evening into the night, so they call to come, and in the winter they have hotpot, like bear hotpot, wild boar or venison steak. The owner’s wife says that there haven’t been many customers on weekends recently, and the ones who do make the effort to come after seeing it on the internet don’t come in groups, so it’s just one or two people or couples. The owners and their wife have been running the shop together since their younger days, for 25 years. This peaceful village is close by, and the nearest bus stop is the Toyama Municipal Bus Masama timetable . They often say it’s a declining village, and I think that’s true . Are there really a lot of elderly people here? All the young people have moved to the town, so I was shown the 60-plus green curtain fields in the Niho area. I chose eggplant and green peppers for my own consumption and for grilling. The green onions at the back are the spring onions you can eat with the first spring onions. Green onions are a must-have in the restaurant. Taro, soybeans, and still-small watermelons open for dinner at 5:25 PM. At 5:49 PM, local customers arrived. We had wild boar grilled meat, cold steamed chicken, wild boar loin and thigh meat, and the restaurant’s specialty, wild boar grilled meat. It was also perfect for a drink! Wild boar meat and beer seemed to go well together… I ordered wild boar gyoza . The gyoza skin is handmade, even before the gyoza is cooked. Wild boar gyoza (780 yen) had a chewy skin. The cold steamed chicken was filled with wild boar meat and vegetables . It was refreshing and delicious! Grilled wild boar meat and vegetables. Chatting with customers. Stir-fried venison . Stir-fried venison. Drinks flow, cheerful customers. ( Staff) Do you eat game meat? It’s been a while since I’ve eaten it. It was soft and delicious with no odor. It’s an area with a lot of harmful birds and animals, so there are plenty of opportunities to eat it. The master is good at processing it, so the taste is gentle and not peculiar. Anyone can eat it, even a first-grader can eat it. The loin is especially delicious, with a little fat. 19:34 Ordered Soshun Ramen . Making tempura . Soshun Ramen 1,350 yen. Comes with tempura. Thick noodles, very satisfying to eat. Plenty of vegetables and toppings. The soup is a light soy sauce-based flavor. It is soy sauce flavored, but yes, people who like it always come. Treat yourself to a delicious meal, the gentle flavors filling your mouth… Pork fillet tempura, bitter melon tempura, eggplant tempura, and stir-fried squid and vegetables. I’d like to continue this as long as I can, but I can’t guarantee how long. I don’t have a successor, so I want people to always savor the natural flavors, and I want them to enjoy the real flavors, not the fake ones. Even the miso is handmade, and I want to make everything I can with my own hands. “Juraku So,” where you can enjoy authentic Chinese cuisine deep in the mountains. Try the game dishes you can only get here. Rice and noodles: A katsudon with a bang, like a katsudon topped with bean sprouts, topped with noodles! The evolved “Hidedon” bowl: If you want to try Fukui’s specialties, this is the place ☝️ Omelette rice + pork cutlet! The ultimate Western food combination: Volga rice was exceptional . The Chinese noodles were also delicious. A close look at a hearty noodle restaurant with an incredible commitment to dashi! Preparation has begun at 5:00am at Echizen Noodle Shop Edoya in Takase, Echizen City, Fukui Prefecture . The owner, Akira Kurizuka, is making two types of Chinese noodles and udon broth. The ingredients are as follows: two types of dried sardines, shiitake mushrooms, scallops, kelp, and a little maitake mushroom . The broth is extremely well-made, with an incredible balance of inosinic acid, guanylic acid, and glutamic acid. Two is better than one. Three ingredients are better than two, so it creates a synergistic effect of umami, right? I always make soup while balancing these things. This is dried sardines, soy sauce, dried shiitake mushrooms . If I use the proper ones, they’re expensive, so I use these broken ones, but they still produce enough broth, which is quite good, costing about 10,000 yen for 3 kilos. Top-quality shaved dried sardines and sawara . I change the mixture little by little to get the most umami , not the taste, but the umami. Chinese soba noodles are made by slowly raising the temperature from the water, so they don’t simmer, but are cooked gently and quietly. Later, I add chicken bones and pork to the Chinese soba noodles to make the broth, and prepare the broth for the udon soba noodles. I make a total of three types of broth. Over time, the broth gradually comes out , and the deliciousness of the dried sardines and broth, combined with the umami of the chicken bones and local Hakusan pork, creates a delicious broth, which becomes very flavorful. We use less salt than most ramen shops. We use much lower salt concentrations. We make Chinese noodles. We use wheat flour produced in the prefecture. We are now in the process of compounding the noodles to give them strength and elasticity . We compound them twice and then thin them out, so we measure the weight of the noodles. We make thin, low-hydration noodles that mix well with the soup. We make about 60 servings of noodles. We make 90% soba noodles. We use coarsely ground buckwheat flour. We use 90% soba noodles made with buckwheat flour from Fukui Prefecture. We add a lot of water to bring out the soba aroma . We grind our own buckwheat flour from Imashiro, Fukui Prefecture, and use 10% Fukuko wheat from Fukui Prefecture . 7:07 a.m. We remove the pork fillets. We pour the sauce over the pork fillets. We use locally produced Hakusan pork. We add soy sauce. We add salt water . We remove the scum. We shred the cabbage. We add the oil. We make the batter. We store in the refrigerator for about an hour. We boil water. We open at 8:00 a.m. Morning service: 8:00-9:40 (last order) Breakfast menu only. Closed : Mondays, the first and third Tuesdays. Breakfast menu: Oroshi soba (soba noodles with grated daikon radish) 500 yen, Sauce katsudon with udon 900 yen, Morning Volga rice with mini grated daikon radish soba 1200 yen. Three major local delicacies: Echizen Oroshi soba with grated daikon radish and Volga rice. Takefu Ekimae Chuka Soba Counter seats 6 people, 5 tables seats 12 people visited the restaurant Ordered Volga Rice with grated daikon radish soba noodles in the morning Cutlet fried The Volga Rice mixed with bonito flakes, chikuwa, and sesame demi-glace sauce Three eggs used The sauce is infused with dashi to give it a Japanese flavor Rolled up with eggs one after another The demi-glace sauce has a Japanese flavor with dashi added Volga Rice in the morning Volga Rice with mini grated daikon radish soba noodles Customers who ordered Volga Rice and grated daikon radish soba noodles for breakfast The Japanese-style demi-glace sauce harmonizes well and makes chopsticks move fast Cut the cutlet The grated daikon radish soba noodles are thick noodles that allow you to taste the flavor of the soba Volga Rice with a gentle demi-glace sauce that also contains dashi A customer who eats a lot in the morning The soba noodles were chewy and had a good flavor of dashi and were very tasty The Chinese soba noodles were also delicious It was exceptional I was very satisfied with the soul food Volga Rice! A couple came to the restaurant and ordered two regular sets of grated daikon radish soba and katsudon. They ordered the sauce katsudon and grated daikon radish soba, which they dipped in the sauce katsu. They started with the soba alone, then poured on the grated daikon radish dipping sauce. The country soba had a chewy texture and the aroma of soba. The sauce katsudon featured freshly deep-fried katsu , soaked in plenty of sauce. The soup was packed with the flavors of seafood and chicken, and the ramen had seared pork. The ramen also came with a set of simmered chuka soba and niboshi soy sauce. The ramen had a hearty morning meal. The morning service ended at 9:40 a.m. The menma (bamboo shoots) were prepared . The menma was made from moso bamboo from Sakaguchi, Echizen City, and was seasoned with dashi , soy sauce, and other ingredients. The dashi was then heated until it was gone , and then vacuum-sealed. The shaved bonito flakes had a wonderful aroma. The shop opened at 11:00 a.m. Customers arrived. Business hours Lunch: 11:00-17:00 Closed: Mondays, the first and third Tuesdays of each month Hidedon: 1,200 yen Tartar sauce katsudon: 850 yen Sauce katsudon: 900 yen Oroshi soba: 600 yen Chinese noodles: 800 yen Niboshi soy sauce Chinese noodles: 850 yen Noodles + small bowl set = plus 350 yen Three Hi feast sets Trio set: 1,600 yen Combo set A: 1,300 yen Combo set B: 1,300 yen Bamboo bird Volga rice: 1,000 yen Bamboo bird grated soba: 850 yen Menma from Echizen city “The Tale of the Bamboo Bird” The owner talks to a customer An order of one Hidedon and Volga rice B: shredded cabbage on top of rice Hidedon = an “evolving large bowl” whose contents change every year Dip the noodles in the sauce katsu sauce and mix the noodles well Top with tempura scraps and fried bean sprouts Customers laugh at the huge portion of tartar sauce . The evolved Hidedon (Jiro-style version) is topped with a generous amount of tartar sauce. Crispy bean sprouts are underneath the sauce-flavored mazesoba noodles, and underneath the noodles are two large sauced cutlets, guaranteed to fill you up! A collaboration between rice and noodles. I wondered if it was possible to combine rice and noodles, and there’s something like sobameshi, but this high school guy here likes rice and noodles with a ton of bean sprouts. He also ordered the Hidedon and ate it heartily. It’s delicious! Add the broth and mix well. Make the Volga rice. Mini Volga rice . A family comes to the restaurant. Boil the soba noodles. Slurp down the piping hot soba noodles! Volga rice, Echizen soba, sauce cutlet bowl Enjoy Fukui’s specialties Delicious Do you come here often? Today, for the first time on a holiday, it’s a popular restaurant with touring cars and cars from outside the prefecture lining up. Grilling pork slices to put on Chinese noodles Making egg cutlet bowl Egg cutlet bowl Frying tempura Tempura Grated radish soba Curry udon Soba soup 12:27 Sauce cutlet bowl + tartar sauce A combination that will whet your appetite Family gathering while enjoying Chinese noodles and 90% buckwheat soba Unadon Bara nori soba Egg udon Niboshi soy sauce Chinese noodles and grated radish soba set Niboshi Chinese noodles with a fragrant niboshi flavor Thick, chewy soba noodles with a delicious, fragrant roasted pork fillet accented by chewy bamboo shoots. Thin, straight noodles that go well with the soup . Topped with lotus root chips. Fresh boiling water . Sauce cutlet bowl . Soba portions are available in regular, large, extra-large, and extra-large. Order a hidedon. Stir-fry the bean sprouts. Add the sauce cutlet. Mix well. Top with plenty of tempura flakes and bean sprouts. Add the sauce cutlet. Top with tartar sauce . Hidedon. An evolved hidedon where you can enjoy noodles and rice at the same time. The cutlet is also large and very satisfying. Edoya is always bustling with customers. Why not try some local gourmet food ? Horse meat udon is a popular choice! Motsuni stew, yum ! Delicious katsumeshi, udon, and set meals. A close look at a restaurant that sells like hotcakes! Delicious! Komoro Shokudo, a restaurant in front of Aioicho Post Office, is a 5-minute walk from Komoro Station. They offer horse meat udon and motsu-ni (offal stew). There’s parking for two cars in front of the restaurant. You can go up the stairs to the second floor, which is a clean and homey space. The owner, Junko Nishizawa , was her mother, and now she’s nearly 80 and retired, so it’s exhausting. This kind of work (motsu-ni) takes a lot of time. It contains various parts, like the heart, small intestine, and large intestine, and each has a completely different texture, so they turn on the heat and simmer for a long time. This is horse meat udon, a staple in Ueda City, Nagano Prefecture, and it’s the only place around here that does it. After boiling, wash the horse meat again. Boil the horse meat. Remove the boiled horse meat. Wash with water. Remove the scum. Put the horse meat in a pressure cooker and heat it. Disinfect the cutting board with alcohol. Cut the konjac for the motsu -ni. Cut the vegetables for the okara (soy pulp). We also insist on making our side dishes by hand. Wash the green onions . The vegetables are picked by local farmers in the morning and delivered to us. Cut the burdock root. Stir-fry the ingredients for the okara. We are a local producer and consumer supporter. Make the stock. Bonito flakes are used for the dashi stock used in udon and soba. Cut the bracken . Grandma picked the bracken in the mountains. Season and mix well. Serve in a small bowl. Cut the lettuce. Wash with water. Put the curry in an insulated jar. Curry is free in June. Side dishes made with care. Business is booming. Keep the shop safe. I will pray and do my best today, so please support me. My daily menu is teriyaki yellowtail and chilled mushroom bukkake soba. Chilled mushroom bukkake soba and mushroom motsu stew are ready. I will grill the yellowtail for my daily set meal. We have a really diverse range of customers, including families, people who come during their breaks from work, young people, elderly people, and recently we have also had customers from overseas, so we prepare for opening at 11:00. Opening hours Tuesday to Saturday 11:00-14:00 Friday and Saturday 17:00-19:30 Closed Sundays, Mondays and public holidaysKomoro ShokudoRecommended menuThe restaurant is located on the second floor and has a spacious interior with tables that seat four, tables that seat two, and counter seats.There are three seats in the Japanese-style room.Condiments available on the table: sauce, soy sauce, pepperKomoshoku set meal 1,800 yenFried chicken set meal 1,150 yenGrilled chicken marinated in salted rice malt set meal 1,200 yenMotsuni set meal 1,100 yenSoy sauce ramen 850 yenHorse meat udon 880 yenKatsu curry 1,100 yenHorse meat udon and stewed offal set 1,400 yenOne-coin menuKarameshi, Komoshoku ramenSilver cod marinated in sake lees set meal 1,450 yenGrilled salmon in Nishikyo style set meal 1,300 yenKids ‘ ramen and udon 500 yenToy includedPopular ranking1. Komoshoku set meal2. Meat udon and motsu-ni set 3. Tonkatsu set meal Daily lunch 1,000 yen (11:00-14:00) Soup bar included Order katsu rice Special katsu rice fried in lard (limited time only) Served with plenty of mustard dressing Komo shoku ramen Komo shoku ramen katsu rice soba noodles chilled in cold water Chilled mushroom bukkake soba Daily set meal Yellowtail teriyaki and chilled mushroom bukkake soba Cold soba is delicious on hot days! Yellowtail teriyaki goes well with rice Staff) Do you come here often? It was my first time and it was delicious. Very satisfied A group of 13 customers came to the restaurant Boil the udon noodles Boiled udon noodles Add the broth Horse meat udon Motsu-ni Slowly simmered motsu-ni using Komoro’s Yamabuki miso The horse meat udon and motsu-ni set is popular Horse meat with a firm texture No odor and satisfying to eat Slowly simmered motsu-ni is soft and delicious The udon and offal set , which comes with a variety of cuts and textures , sells like hotcakes! The delicious Komoshoku set meal is made with ginger pork, fried shrimp, and home-grown rice , making it a hearty set… Let’s eat the Komoshoku set meal! Let ‘s eat the sashimi ! The Komoshoku set meal attracts many customers! Pork ginger pork set meal. Lively conversation while eating delicious set meals! Motsuni set meal. Karameshi (pickled in salt and koji) 12:00 The restaurant is almost full, and the daily set meal is grilled. Silver cod. Boiled noodles. Soy sauce ramen. Deep-fried chicken. Deep- fried chicken set meal . Young people eat heartily and get their nutrients. The nutritional balance is also perfect! It was so delicious! It had everything I like! The silver cod kasuzuke set meal was delicious! It was good ! I ordered a small portion of rice. I’m glad I ordered a one-coin set meal, but it was great! The salted rice was 2 and the lunch was 3 without rice. The grilled chicken salted rice kasuzuke set meal was 1,400 yen. The horse meat udon and stewed offal set was 1,400 yen. The thick udon noodles were chewy and the sweet broth made it easy to eat. The homemade unohana motsu (unclear offal ) had various parts of the offal and was very filling . The konjac pickles and the plump rice were delicious! The udon noodles were filling and I was full! Closes for lunch at 14:30 Feel free to come visit Komoro Shokudo, where we recommend our horse meat udon and stewed offal. Komoro Shokudo also has a grooming salon on the third floor. Recently, we have seen an increase in the number of people bringing their dogs to dine with us, so we have them go to a Japanese-style room, where both customers and dogs feel more comfortable. We are renowned for our careful grooming. Muromachi is popular for its miso cutlet, and people line up before the restaurant opens. Fillet miso and okonomiyaki . An 84-year-old grandfather serves uncompromising miso cutlet set meals. This miso cutlet has been loved by locals for 57 years. It’s so delicious , you won’t be able to stop eating it after just one bite! Of course, red miso soup is included. If the customer waits, (the restaurant) will make it while it is ready. If the taste changes, it will be ready, but if the taste does not change, they will make it . If you don’t keep up, you can walk 3 minutes from Chuo Fukui Station in Fukui City, Fukui Prefecture . If you walk down a narrow alley, you will see Muromachi, which was founded 57 years ago. The owner, Masanobu Nakagawa (84), begins preparation at around 6:00 every morning after training at a French restaurant in Tokyo for over 10 years. After returning to his hometown, he opened Muromachi. Since French cuisine was unfamiliar at the time, he decided to make it a miso katsu restaurant (tartar sauce). The mayonnaise is made first, followed by boiled eggs, and then pickled cucumbers, pickles, and parsley. The customers then dip the pickles into the shrimp and eat them . The name of the shop, “Muromachi,” comes from the name of the place where the owner trained. When the shop opens at 11:30, there are always seven, eight, or even ten people waiting in front of the shop. The oil needs to be heated and the red miso soup needs to be slightly warmed. Inside the shop, there is an Echizen ware ornament made by the owner, displaying the pickles. The owner offers tea to the lord every day, and recites words of gratitude. The rice for the red miso soup is prepared in an insulated jar. Transfer to a serving dish. White rice to accompany the miso cutlet. A celebrity’s signature is also carefully prepared . Homemade breadcrumbs. Squares of bread are breaded carefully and coated. Let it sit for a while. The eggs soak into the breadcrumbs, deepening the flavor of the meat. 10:45. His wife, Masako, has a hobby of flowers and sometimes displays fresh flowers on the tables. They ‘ve been running the restaurant just the two of them for many years. Preparing the fried shrimp: Careful preparation, including removing the back vein, is essential. Fried shrimp is the second most popular dish after the miso cutlet. Preparing the miso soup : Made with finely chopped tofu, the miso sauce for the miso cutlet is loved by people of all ages. Place shredded cabbage, prepared early in the morning, on a plate. 11:20. Everything is ready to open. Opens at 11:30. Business hours: Closed on Mondays. 11:30-14:30. Customers arrive as soon as the restaurant opens . Miso cutlet set meal 1,650 yen, Tonkatsu set meal 1,650 yen, Okonomiyaki set meal 2,530 yen , Fried shrimp set meal 2,200 yen, Fillet cutlet set meal 1,870 yen, Cutlet sandwich 1,540 yen. Counter seats and table seats. Media coverage: A popular restaurant that has been attracting attention for many years. Eight customers who made reservations came to the restaurant. Ordered Okonomiyaki set meal 6 and Fried shrimp set meal 2. Homemade dressing. Refilled dressing. Add prawn batter. Add plenty of mustard . Serve rice. Fried shrimp Okonomiyaki set meal: miso cutlet and fried shrimp. Fried shrimp with tartar sauce and miso sauce. Sansho Okonomiyaki set meal served. Red miso soup. The miso cutlet rush is unstoppable! I’m crazy about the exquisite menu of this long-established restaurant… Miso-katsu . The thick cutlet is a perfect match of rich miso sauce and Japanese pepper. Adding mustard makes it even spicier and more delicious. We also have the Okonomiyaki set meal. Three men come to the restaurant. Young customers also come one after another. The hostess is very considerate. Fry the fillet cutlet with miso sauce. Add the prawns . Add the shredded cabbage that has been soaked in water. Add the mustard and homemade dressing . 90% of customers order the Miso-katsu set meal. Add the Japanese pepper . Yes, please. The refreshing cabbage dressing makes your chopsticks go down easily . The rice is delicious. The miso cutlet is said to surpass the original in Nagoya, and is served with plenty of mustard. Enjoy alternating between cabbage and cutlet. It seems like you could eat it forever… The restaurant is full of customers attracted by the miso cutlet. Serve rice. Sansho red miso soup . Serving the food. Ice cream is served as dessert after the meal. Wash the dessert dishes. 13:44 Three customers wait their turn at the entrance. Add miso sauce. Ice cream after the meal. Miso cutlet. Take a bite of the delicious cutlet. Red miso soup . The rice moves forward… Customers have had a satisfying lunch. Fried shrimp. The long- awaited miso cutlet and white rice are stuffed into their mouths. A miso katsu set meal loved by men and women of all ages. Takeaway cutlet sandwich. Cutlet sandwich 1,540 yen. Miso katsu set meal 1,650 yen. Tender meat with a rich, sweet miso sauce. Salad with a dressing made with powdered paprika. Pickles change depending on the season. Rice . The rich flavor of the miso katsu is so good you won’t be able to stop eating . The red miso soup is also delicious. The hearty cutlet sandwich is a dish that will definitely fill you up. Staff: How long can you continue? I can only say in increments of one year. I’m getting old (my husband). He says he’ll continue, but there are no guarantees. I think he can do it if he’s healthy (the owner). I think he’ll continue for another 350 years or so. Well, if possible, I hope everyone stays healthy and customers wait like this. I’ll keep doing it while I can. If the taste changes, I’ll stop, but I’ll keep making it while the taste stays the same. I have to keep up. This was the famous restaurant “Muromachi” in Akasoba, Takaoka City, Toyama Prefecture. Founded in 1998. Tonkatsu Kakiemon offers everything from pork loin cutlets and fillet cutlets to fried shrimp and steaks. Close-up starts from preparation. Cooks rice. Stores in a thermos. Shredded cabbage, essential for pork cutlets, is soaked in water. Pickles are carefully cleaned. Representative Taya Kazushige arranges the dressings. Arranges the menu. Arranges the ordering tablets. Orders are made using the tablets. If you want a large portion of cabbage, you can choose large portion of cabbage. If you want a lot of rice, you can choose large portion. If you want a lot of rice, you can choose thin or normal batter. If you prefer thin, you can choose thin. Since it’s a pork loin cutlet, you can choose high fat, normal, or low fat. If you prefer normal, you can choose normal. As an expert, some people want the frying method to be long, while others want it to be normal. Customers often say, “What a picky eater!”, but it allows me to make my own original tonkatsu, so they’re happy. 10:40 AM: Making chawanmushi . Shiitake mushroom chawanmushi is ready . Prepare the crab cream croquette. Top with ice. Wrap. Tonkatsu Kakiemon recommends Iberico pork, Kurobuta pork, and Tokyo X’s sister store “Tempura Shichifuku” salted fish and shrimp tempura. Vending machine sales. Recommendations for test takers: Win the exam! Overcome yourself!! Cutlet with tonkatsu!!! Miso soup container Cut the tofu for the miso soup Dissolve the miso Lemon to garnish the cutlet Prepare for frying Use coarse breadcrumbs Drinking water Opens at 11:00 Business hours 11:00-14:30 17:00-21:00 Parking 45 cars Table seats 50 seats Raised area 24 seats Counter seats 6 seats Kakiemon Lunch A, B, C, D, S 1280-1580 yen Iberico pork, Tokyo, Roppaku, Jumbo loin cutlet Weekday special menu available Loin cutlet set meal (medium) 1800 yen Fillet cutlet set meal (medium) 1880 yen Plum and shiso mille-feuille tonkatsu set meal 1980 yen Cheese mille-feuille tonkatsu set meal 1930 yen Limited quantity Iberico pork, Tokyo X, Roppaku Toyama Prefecture Black Pork, Toyama Prefecture Pork Takeout Menu Hors d’oeuvres (Matsu) 9,800 yen (Ume) 6,800 yen Free rice refills! Free cabbage refills! Table condiments Hot and sweet sauces Sesame and salt dressing, soy sauce, ketchup, mayonnaise, yuzu pepper, mustard Alcohol, drinks, desserts Follow us on Twitter and get a free fried shrimp How to use ground sesame Special matcha soft serve ice cream 480 yen A customer immediately arrives Order via tablet Cold water Shrimp Dip in breadcrumbs Fry the cutlet Serve rice Toyama Prefecture pork loin cutlet and fried shrimp Kakiemon Lunch B Plenty of shredded cabbage Pork loin cutlet set meal Excuse me, this is the pork loin cutlet set meal (medium) The freshly fried pork loin cutlet is delicious… it goes perfectly with rice! Customers who order pork cutlet munch their cutlet in silence, moving their chopsticks along. On weekdays, there are many single office workers, and on holidays and other days off, there are many families. There are free hot packs for good luck in passing exams , shredded cabbage , and a machine that fries the food to perfection . Jumbo pork cutlet set meal. Customers who order the jumbo pork cutlet set meal with lots of fat will be eating more! お腹いっぱいです。 English: Guaranteed to leave the restaurant with a full stomach, I cut up the cabbage and set it in the rice cooker for the second time . Recommendations from the restaurant: Iberico pork, Tokyo X, Roppaku, and Toyama Kurobuta pork. The flavors are subtly different, and it depends on the customer which one they prefer. Some people say they like X, Roppaku, or Iberico, and some people also say that this Toyama Kurobuta pork is delicious, so it’s a matter of personal preference. I think Roppaku is the best. The fat has a different flavor, so sprinkle a light amount of salt on the first bite, and then enjoy the second bite with either salt or sauce, as you prefer. Pound with a meat tenderizer, cut the tendons, and carefully prepare the food . Lunch B: Okinawan pork loin cutlet and fried shrimp. Lunch B is a regular customer who visits often. First, we take a bite of the rice and enjoy the tonkatsu together . Peel the boiled eggs for the tartar sauce. Divide the cabbage to use for steaks and other dishes into small pieces. An unstoppable tonkatsu rush! After eating a hearty meal, I continued to work hard in the afternoon. 12:51 A customer arrived and the food was served quickly. Lunch B: Less fat, light batter. Thank you. We are continuing to prepare the cream croquettes. Freshly fried , crispy pork cutlet. The waiter will guide you to your seat. Lunch C: Pork loin cutlet set meal. I ordered cabbage, regular rice, regular batter, regular fat, regular frying method. I sent my order and could order refills via tablet. Pork loin cutlet set meal: 1,680 yen. Pork loin cutlet with crispy batter, thick and juicy pork loin cutlet, chewy and sweet koshihikari rice, topped with sesame dressing. All-you -can-eat cabbage. Miso soup , spicy sauce, generous amount of sauce. Orders can be made in Chinese and other languages. Chinese, English I had coffee ground from beans that the shop is particular about. I would like to use rice produced in Toyama Prefecture , such as Koshihikari rice from Toyama Prefecture, and anything else that can be produced in Toyama Prefecture. If you’re looking to eat tonkatsu in Toyama Prefecture, be sure to visit Tonkatsu Kakiemon!

ラーメン食堂・町中華６選

0:00 食堂ミサ本店
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住所 新潟県上越市中郷区稲荷山５９８

23:24 聚楽・創
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住所 富山県富山市八尾町正間７４９−１
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41:36 越前めん処 江戸屋
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住所 福井県越前市高瀬２丁目６−１５
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1:07:06 こもろ食堂
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住所 長野県小諸市相生町３丁目４−５
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1:25:05 むろまち
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住所 福井県福井市中央１丁目２１−２
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1:43:40 本舗 とんかつ柿ェ門
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住所 富山県高岡市赤祖父７１３
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うどんそば 北陸信越 Udonsoba
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