焼めし爆弾！唐揚げ！普通盛りでも腹ちぎれるBIG炒飯ラッシュが止まらない中華食堂・うどんそば屋５選丨Japanese Street Food

焼めし爆弾！唐揚げ！普通盛りでも腹ちぎれるBIG炒飯ラッシュが止まらない中華食堂・うどんそば屋５選丨Japanese Street Food

The big fried rice rush just won’t stop! The pork fried rice looks so good, the soy sauce fried rice is amazing , even the regular portion is so big it’ll make you burst, this fried rice is selling like hotcakes (representative), our portions are big ( representative), we want you to eat your fill ( representative), hearty and delicious fried chicken at a price that’s as low as possible ! Wow, it’s amazing! It’s amazing! It ‘s along National Route 18 in Kawanakajima-cho, Nagano City, Nagano Prefecture. A 7- minute drive from Nagano IC . Karyu Hanten Kawanakajima Branch. Famous for its large portions of fried rice, ramen, fried chicken, dumplings, and set meals. Very filling . 10:30 AM. Preparation has begun. Cutting komatsuna. A chef from China who has been working at the restaurant for four years. Adds minced meat. Prepares seasonings. Mixes eggs. Large fried chicken. Cuts cabbage. Shredded cabbage. 10:47 AM. Meal before work. Karyu Group representative Ikegami and his mother. The restaurant was started by Ikegami’s father, so the portions are large, but he always says that he serves large portions because he wants people to eat their fill . He also tries to keep prices as low as possible . Opens at 11:00 AM. Business hours: 11:00 AM – 3:00 PM, 5:00 PM – 10:30 PM. Irregular holidays. Counter seats. Table seats. Raised floor. There are 14 types of fried rice in total. Fried rice: 700 yen. Soy sauce fried rice: 730 yen. Mapo fried rice 750 yen, Biribiri fried rice 750 yen, Fried chicken fried rice 820 yen, Kimchi fried rice 750 yen, Garlic fried rice 750 yen, Pan-fried dumplings 390 yen, Deep-fried dumplings 390 yen, Xiaolongbao 520 yen, Squid dumplings 600 yen, Beef and green pepper stir-fry 990 yen, Garlic sprout and beef stir-fry 990 yen, Sweet and sour pork 850 yen, Cashew nut chicken stir-fry 990 yen, Mapo tofu 800 yen, Fried chicken (4 pieces) 600 yen, 6 pieces 800 yen, Set menus available, Sichuan ramen 700 yen, Char siu ramen 850 yen, Sesame dandan noodles 800 yen, Shoyu ramen 700 yen, Suara tanmen 820 yen, Mapo noodles 820 yen Gomoku soup ramen 850 yen, weekday limited lunch set 800 yen, spicy Taiwanese ramen 770 yen. There are also sets with a choice of miso, soy sauce, or pork bone. Order via tablet. The first customer prepares a salad. Serve the rice for the Twice Cooked Pork Set . Stir-fried pork and cabbage. The portion is generous, and the white rice goes well with it. It’s hearty and satisfying (a popular menu item). Set meals, lunches, and ramen dishes are all popular. Everyone eats a lot, and many people order extra large portions. Fried rice and other dishes are also popular. A second customer orders Chinese home-style fried rice. A customer orders “fried rice,” a Beijing-style home-style dish from China. They cut the carrots , fry the meat, add the seasonings, and then add the sautéed rice. Kneaded flour is rolled out into a ball and cooked in a pan. Add the chives. Beijing -style fried rice. A customer enjoys the Chinese home-style fried rice. They also offer authentic Chinese food on the secret menu. A pair of customers arrives. Ramen soup , dumplings, fried chicken. Lunch set meal. A group of four guys who visit at least once a month. The guys place a large order for fried rice. They store the fried rice in a bowl and… make an omelet. They spread it thinly and fry it. They place the omelet on top of the fried rice . Next comes Tianjin rice. Tianjin fried rice. Tianjin rice and Tianjin fried rice are finished. The Tianjin fried rice is served. The chashu fried rice is a large portion. The fried chicken looks incredibly delicious. The guys are really into it. Zhajiang noodles. Wow, it’s amazing. It’s amazing, it’s amazing. A large order comes in . 11:59 The crowded restaurant. Ramen with excellent stamina. It’s hot. Sorry, but the working men eat heartily! It’s so delicious ! The guys are eating like crazy! This is fried chicken with sweet and sour sauce. Fried chicken with sweet and sour sauce, fried rice. They bite into a big piece of fried chicken and slurp down a hearty bowl of ramen. Mapo rice, shrimp fried rice, and a fried rice rush! Shoyu fried rice . The guys are full of energy after eating their fill of gyoza. They quickly clear the mess and get ready for the next customer. 12:51. They make fried rice with fried chicken . They add the fried chicken. They make a huge amount of fried rice. They take it away and arrange it into various fried rice dishes . They clean diligently. Because of the fried rice rush, rice needs to be replenished. The spicy chili bean paste makes the fried rice hot. The skilled chef prepares a variety of dishes using just one wok. Ginger pork. 12:56. A steady stream of customers. A constant stream of fried rice! I ordered a set of seafood fried rice, a large portion of fried chicken fried rice, a regular portion of fried rice, and ramen . Taiwanese ramen, Taiwanese ramen, and a fried rice set guaranteed to fill you up. The generous portion of fried rice is addictively spicy. The Taiwanese ramen has an appetizing soup that’s impossible to stop eating. The noodles are medium- thick, there’s plenty of bean sprouts , and a small dish of pickles. It’s Chinese food, but if you’re into Chinese home cooking, corn porridge with a light flavor, fried chicken lunch set, ramen set, Sichuan ramen, and pork bone ramen. Their wide variety of ramen is a big hit! Enjoy a wide variety of options, and this set satisfies the appetites of young people who enjoy large portions of fried rice . The flavor is amazing and delicious. The volume of fried chicken and fried rice are the perfect combination… 2:12 PM: I ordered the Taiwanese ramen set, which I prepare in my spare time. There are days when I run the restaurant with the chef, but I make the ramen skillfully. It’s a busy day of serving, so thank you for your support. Please come again! Hualong Restaurant is guaranteed to fill you up! I definitely recommend trying their popular fried rice. The extra-large tempura is amazing! We’re staying at an udon restaurant in Ishikawa Prefecture, and we cut and eat with a kakiage knife bigger than the palm of our hand ! Naturally, the udon is also amazing… Owner: The smooth texture and Owner: Because it’s aged, the flavor is stronger than other udon. Honoka Udon Workshop, founded in 1977 in Wakasugicho, Komatsu City, Ishikawa Prefecture. At 4:30 a.m. , the owner, Shima-san, begins preparation. He soaks the udon in kelp water overnight for about six hours, and when it reaches 60 degrees, he removes it. This is the method he learned from his predecessor, so he’s faithfully reproducing it without changing it. ( This is a vocational school in Sanuki.) I learned a scientifically based method for making udon noodles. I use two types of katsuobushi (dried bonito flakes) of different thicknesses. I mix them together. I need to remove the scum before the broth becomes clear, so I add thin katsuobushi flakes for flavoring. I put the dashi in a pot. It’s the first dashi, and it’s mixed with sugar and salt. It also contains mirin and sake. People in the Kanto region tend to use koikuchi (strong broth), but around here, I’m in the Kansai region, so I use light broth. I give the dashi bones to my neighbors to use as fertilizer for their fields. When it reaches 90 degrees, I turn off the heat and it’s done. I cool the soup. I boil water for the kettle. I go shopping at the market. 5:51 AM: I make the udon noodles . I leave the udon dough overnight. At the same time , I make the udon dough for the next day. I add 5 kg of flour, salt, water, and vinegar, and mix them in a mixer. I pressurize the udon dough and roll it out. I roll out the dough some more. I dust it with flour and store it. (About udon noodles) It ‘s a little thinner than normal , and has a smooth texture and is matured, so I think it has a stronger flavor than others. I put it in the refrigerator. I used to use white-refined oil, but this (rice white-refined oil) has a better texture and is fried lighter, so I thought it might be a little healthier. Make dashimaki tamago (rolled omelet) Add sugar Add salt Soy sauce and mirin I make dashimaki tamago (rolled omelet) using kudzu flour, which makes it fluffy. It’s rolled up in a mat and left in children’s udon or kayaku udon. Kakiage is our main dish, but in order to serve it quickly, we prepare it in advance, and on some days it’s about 80% kakiage. Taking advantage of COVID, I thought about it a lot and finally decided on kakiage, but it turns out that it’s more delicious with something that’s readily available. Our CEO, Taniguchi, is always thinking that we have to make something good. During the autumn, when there are a lot of events like sports days, it’s inevitably a slow season, but when we start serving our usual crab udon in November and December , customers start to come back, so I guess it’s a slow season now. Special menu: Udon with mashed potatoes and lotus root. While the crabs are being caught, from November, when the ban on fishing begins, to December, when the udon is on sale, customers who have eaten four or five times during that time compete with each other . My father told me about an old-fashioned technique: pouring the soup into a pot , placing the pot inside the boiling pot to heat the soup and prevent the flavor from changing. Since there is less surface area for evaporation, the soup stock can be boiled. Because it doesn’t clog easily, the taste doesn’t change. Whenever you turn on the heat in a pot, the udon in the pot and the soup stock in the pot are the same temperature, so they’re the same. You can get something at the same temperature , and I think it’s a clever idea that’s packed with a lot of ingenuity. There are only two or three other shops in Komatsu City that do it this way. The pot itself is no longer available, so we have it custom-made. I think my grandparents took over an udon shop that had no successor. Then my father, who didn’t want to be a salaryman, went to learn for three months, and he started out working in sushi and udon restaurants, and then he started working in kappo. We had been doing it in a style where we could do it while working, but when my mother died of illness, my father said he didn’t want to do the restaurant anymore and quit, but we didn’t want to quit, so we said we wanted to do something that we could run as a couple, but the table seats didn’t allow children, and there were quite a few customers who left because there were no tatami rooms, so we decided to make udon that children could also eat.Preparing the condiments: Rock salt and salt lemonFor the kakiage:Okinawa mozuku, which is a little thicker than regular mozuku , has a crunchy texture.Washing the rice :Koshihikari rice from Ishikawa PrefecturePour sakePreparing the staff mealsPreparing the kakiageEating the staff mealsGathering up energy for the openingOpening Opening hours: 11:00 – 14:30, 17:30 – 20:30 Closed on Mondays Parking available for 13 cars in front of the restaurant Fukiyose Kakiage Udon 1,350 yen (you can choose your combination), Kanjincho Udon 1,000 yen, Curry Udon 1,000 yen, Egg bowl set 1,000 yen, Pork cutlet bowl set 1,250 yen, A la carte menu also available Autumn limited menu Kakiage rice ball and mushroom egg udon set with small side dish 1,380 yen Smaller dishes Potato mochiage, chicken wings, fried chicken Various hors d’oeuvres and bento boxes available Order by phone 0761-22-7028 5 tables, 3 counter seats, 5 raised seats Regular customers visit the restaurant Large udon Regular kakiage and small udon, small kakiage, both hot, is that okay? Please wait, thank you . Large kakiage udon and small kakiage , please. Serving robot. Fukiyose kakiage udon. Kakiage, containing about 6 or 7 types of vegetables depending on the season. Komatsu udon, thin with just the right amount of firmness and smooth texture. Shrimp, white fish, octopus. The mildly flavored soup. I take a bite of the udon. The large kakiage on a separate plate is very satisfying, freshly fried and crispy. I pay the bill . 11:40 Two office workers come in. Welcome. Please take a seat wherever you like. I order kamaage udon and hot udon. Curry udon and one rice ball. Curry udon and rice ball. A set of fried udon and kamaage udon. Make rice balls . Add the soup . Add curry powder. Turn on the heat. Add water-dissolved potato starch to thicken. Our original blend of curry roux. Kamaage udon . Dip the smooth udon noodles in the soup and eat. Staff: Do you come to this restaurant often? First time . Staff: How’s the taste? Eat with a good knife. This is the first time a customer has ordered curry udon. It was a mellow and delicious curry udon. I eat it about two or three times a month. I like curry udon. Tempura udon (kakiage udon) – you can change the size. Both the udon and the kakiage can be made small. Is it okay if both are small? Are you okay with a bottle of beer? Bottled tempura. Shishito pepper and octopus. Add shichimi spice. Add yuzu shichimi. Take a bite of the soup. Eat the tempura and udon. It’s udon that goes down smoothly. Staff) Do you come here often? Maybe two or three times a month. We split our kakiage into two and order our onigiri . We add yukari rice balls. We make onigiri. We make kakiage musubi. We top with pickled ginger. We order kitsune udon. We wash dishes. We order egg rice bowls . We have egg rice bowls . We have egg rice bowl sets. We have Zaru udon and kakiage sets . Thin , smooth udon noodles. Kamaboko. We have seasonal vegetables. One of the kakiage is very satisfyingly large . We dip the kakiage in the soup. Freshly fried , crispy kakiage. Soft yet firm udon . The staff also recommended it, and said they don’t want to lose this flavor, so I think it’s something we want to preserve. I hope that we can become a restaurant that will last for a long time, while retaining the good parts of the old place , but also remembering our own style. Dynamic kakiage and Komatsu udon. It was a famous Ishikawa restaurant, “Udon Kobo Honoka.” We had curry udon, an okonomiyaki set, and katsudon. Soba and udon. A close look at this long-established soba restaurant, which has been in business for 128 years and is always bustling with regulars! The young, fifth-generation owner behind the restaurant serves hearty soba noodles with two large shrimp tempura. They were chewy and delicious. The soba had a distinct soba flavor, which was very satisfying. Chilled soba lunch. The tempura bowl and one of the okonomiyaki set meals ( please focus on my face in the photo) are the focus of the photo , so the kitchen is busy yet friendly. Tempura and white rice topped with plenty of tempura sauce. Large shrimp tempura bowl. Popular menu items: curry udon, fluffy egg bowl, and a refreshingly delicious large serving of chilled somen noodles. Located in the shopping center “Apia,” Toyama City, Toyama Prefecture, just a short walk from Inaricho Station on the Toyama Chiho Railway. The fifth-generation owner, Yoshida Daiaki, is working at the noodle restaurant “Daikokuya,” which is located on the first floor of Apia. It was founded in 1895 (Meiji 28). The restaurant uses koshihikari rice from Toyama Prefecture. Daikokuya was originally located in “Sougawa,” the center of Toyama City, but has since moved to “Apia.” The soba noodle making process is focused on creating a customer-oriented store and creating a delicious flavor. The soba flour is a blend of domestically produced products. The color varies depending on the soba flour, so the focus is on the color so that customers will find it delicious. The handmade soba noodles are priced separately, and the soba flour is sourced from carefully selected sources. The noodle making machine is a well-used antique, with a bright color that stimulates the appetite . The noodle making process continues with great skill. When it’s hot , soba is popular. When the temperature drops, udon is popular. When the temperature rises, zaru soba and other types of soba are popular. Store in the refrigerator. 8:49 a.m. The work of making handmade soba begins. The name of the store is “Daikokuya.” I asked about the origin of the restaurant, and they said that when the restaurant was founded in the Meiji era, the Jinzu River overflowed and the mold used to make Daikoku-san floated down in front of the restaurant. It survived the Great Toyama Air Raid (August 1945) and is still there today. This is how the restaurant got its name, “Daikokuya.” They consult with flour mills to source the best seasonal soba noodles (customer age range). The prices are quite high, with most customers in their 70s, with the majority in their 60s and 70s. 90% of the customers are repeat customers, and they have been supported by their loyal fans to this day. I trained in Tokyo for five years, where I learned everything about hand-making soba noodles. Until two years ago, I worked at the main branch of Sarashina Horii in Tokyo, 9:36: Preparation of the daily set, where the chef has honed his skills. Boil the vegetable leaves and fry the croquettes. Cut the croquettes to accompany the set. Prepare the fruit and dessert. The staff who serve customers and work behind the scenes are on duty. Pack the side dishes for the daily set. Today’s daily menu . The veteran staff who are in charge of the kitchen. Pickles that come with the set are prepared the day before and replenished with homemade udon soup that has been left overnight. Cook the thick omelets. Thick omelets for sale in the store. The sweetly seasoned omelets are a popular item with many repeat customers. The daily lunch and okonomiyaki set are on display. 10:30: Opening. 4th generation Eye) Welcome! Our spacious restaurant has mostly table seating, but we also have counter seating. Our Okonomiyaki set is 1,200 yen, Soba Sanmai is 1,600 yen, Curry Soba/Udon is 900 yen, Tempura Bowl is 950 yen, Assorted Tempura is 750 yen, Soba Gaki is 700 yen, One soft Zaru Ramen, Chilled Junsai somen noodles, Large rice ball , please add a small one, The meat is prepared in parallel, Zaru Ramen with eggplant and tomato , Junsai and myoga are also added, One regular customer comes almost every day slurps the somen noodles with gusto It’s really delicious, Yo I love don and somen Staff) Do you come here often? Yes, I come every other day. I like Zaru Ramen, grated yam, grated daikon radish for the chilled menu, cold soba noodles, and egg rice bowl. Understood, chilled soba noodles. Uber, your choice of oyakodzu or chilled udon noodles. Two kelp rice balls, soba noodles with broth. Please focus on my face in the photo, as my face is the main focus . This is a delivery set. Regular customers come one after another. Mountain vegetable soba noodles. Please enjoy. Tempura soba noodles, two soba noodles with broth. Oyakodzu bowl with plenty of broth. Oyakodzu bowl with your choice of oyakodzu . Two large shrimp tempura noodles. Tempura soba noodles. Savor the flavor as you eat. Always delicious. (The Soba Sanmai Set) There are three types, so you can enjoy a variety of flavors. A nostalgic ramen and udon lunch of the day. Chilled soba noodles . Your choice. The tempura and zaru soba set is a constant stream of orders. The restaurant is almost full. It’s a daily soba set of tempura and zaru soba, with grated yam, egg, and soup mixed in with the cold soba noodles, which are then tossed in the mouth . It comes with watermelon. It’s a cold soba lunch, and it looks delicious. It’s tempura udon. A group of salarymen, members of the Nationwide New Soba Association, came to the restaurant. The daily side dishes were delicious. The soba noodles were chewy and tasty. It opened at 12:00. Not only soba noodles but also rice bowls are popular, with older customers as the main clientele. Hand-made special soba noodles , mountain vegetable soba noodles . The two-item okonomiyaki set includes tempura, egg rice bowl, and two soba noodles. The duck nanban is made with raw duck meat from Iwate Prefecture. The duck nanban soba noodles are served in a busy restaurant. We also have curry udon, okonomiyaki, katsudon, soba, and udon. そ ば そ ば 1,130 円 … ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ During the lunch break, the chefs check the quality of the handmade soba noodles. The side dishes are displayed in the store, and the fourth-generation chef also tastes them. It’s important to pass on the tradition to the next generation, and it’s difficult. He trained in Tokyo for five years and returned two years ago to prepare for his future as the fifth-generation chef. He’s still inexperienced, but we hope he can use the knowledge he gained in Tokyo to contribute to Daikokuya’s 130-year history. It’s a very difficult time to last. Starting a business is easy, but you can see how difficult it is to continue. We hope he will pass on the tradition to the fifth-generation chef . There are lines every day before the restaurant opens! This handmade soba restaurant offers the best value for money . They serve non-standard “Hanedashi Soba,” only available on weekdays. The noodles are uneven due to the hanedashi broth, but they ‘re still chewy and delicious. You can also try the authentic Shinshu specialty “Yukimura Soba,” a long-time fan favorite . Their hearty meat soba noodles are a huge hit ! We take a closer look at “Hanedashiya,” where the artisanal techniques of handmade soba shine! Yanagihara, Nagano City, Nagano Prefecture 3 minutes by car from Yanagihara Station Established in 2014 Popular mail-order Yukimura soba “Hanedashitaya” Handmade soba Yukimura soba offers Hanedashi soba at an affordable price 7:35 The shop manager, Eiji Shimodaira, has begun preparations. He’s particular about hand-made soba, and inevitably ends up with substandard soba (hanedashi), which is a waste. He opened the shop because he felt it was a waste. He uses a ticket system and sells between 50 and 100 servings of hane-dashi. The opening times vary depending on the season, but sometimes they don’t have enough left over until midnight. The subtle unevenness of the hand-made noodles, or the smooth texture, makes them easy to swallow. The hane-dashi at Yukimura Soba is reasonably priced and comes in generous portions. The hane-dashi at the hane -dashi at the shop next to the hane-dashi is a handmade soba workshop. During peak seasons, the shop can serve around 4,000 servings a day. The soba balls made in the morning are kneaded carefully with a foot press, resulting in a unique chewy texture and smooth feel. A 5kg soba ball (enough for 30 people) is made using domestic buckwheat flour from Shinshu and Hokkaido, as well as domestic wheat flour. He uses flour for nihachi soba, and stretches the balls. He rolls out the soba dough with a cotton swab . Roll out the dough thinly and evenly. Wrap it around the rolling pin and roll it out quickly and accurately. This is the artisan’s skill. Wrap it around the rolling pin. A blend of six types of buckwheat flour is used, three from Shinshu and three from Hokkaido and other parts of Japan. 8:35 a.m. Hokkaido buckwheat flour is smooth and the Shinshu buckwheat flour has a good flavor. A blend that takes the best of both worlds. Prepare the noodle cutting board. Sprinkle flour on the dough . Spread the dough. Fold and prepare to cut. Cut to the perfect thickness, not too thick or too thin. This is an important step that determines the final soba . If the thickness is not consistent, the cross section will not be square, so we try to be careful about that. Soba that does not fit the specified thickness. Soba that does not fit the specified thickness . Packed in 150g servings. Prepared for shipment for phone and online orders. Soba can be purchased at the direct sales store next to the store. Press the bell. Purchases can be made for two people or more. Soba sold at the direct sales store. Two servings for 950 yen. One bottle of soup costs 130 yen . We had a drink and jelly. Making the dashi stock. Remove the kelp. Add the bonito flakes. After about 40 minutes, remove the bonito flakes. Add the seasoning and bring to a boil. 10:23 Boil the soba. Rinse with water . We had the soba. Excellent flavor and deep taste. Cut the green onions. Add the meat soba ingredients: pork, green onions, ginger, and garlic. Add the soba seasoning and mirin and boil. The meat soba ingredients are prepared 2-3 times a week. 130 servings are prepared at a time. Boil water before opening. 10:58 Customers line up. Boil the soba. Change the water. Add the soba dipping sauce and green onions. More customers wait for the store to open. 11:00 Open. Sorry to have kept you waiting. Please come in. Business hours: 11:00-14:30. Closed on weekends and holidays. Hanedashi soba. Mori soba (small, medium, 350 yen, large, 500 yen). Niku soba (small, medium, 550 yen, large, 700 yen). Yukimura soba. Mori soba and kake soba (regular, regular, 600 yen) . Medium 700 yen, Large 800 yen, Meat plate 200 yen. Small 150g, Regular 250g, Medium 300g, Large 400g. Yukimura Soba has been selling it online for 35 years. Call 0120-47-5538. Yukimura Soba has an official website. Japan Gift Award 2024 Nagano Prize winner, Petit Oyaki 15 pieces (boxed). Authentic Shinshu flavor oyaki. Orders can also be placed on the Shinju Shokudo official website. Orders can also be placed by phone, fax, or email. Counter seats and table seats may be shared when busy. Table seats may be shared when busy. Counter seats. Customers who purchase a meal ticket: Hand the ticket to the staff. Please sit down and wait. This customer also purchased a large bowl of kake soba (soba noodles). Would you like some green onions? Yes, please. Customer waiting number 3: Would you like some green onions? Green onions, please. Add meat. Small, regular, medium-sized niku soba noodles: 550 yen. Hanedashi soba noodles: Regular. Hanedashi soba (small, regular, and medium) are all priced at just 350 yen. Mori soba (medium) has condiments added to the soup. You have to come early, so I once came at 1 o’clock and it was sold out, which was a real shame, so I try to line up early. The noodles are of different thicknesses, so they have different textures, which I enjoy and find delicious. Hanedashi soba and meat soba. Customers waiting at numbers 17 and 18: Sorry to have kept you waiting. Hanedashi soba, Zaru soba, Large serving of Mori soba and meat dish . Hanedashi soba, Meat soba. The special soup is exquisitely delicious, bringing out the flavor of the soba. Meat plate Hanedashi soba A customer orders meat soba It’s delicious Absolutely delicious The flavor of the soba is outstanding! The soba is smooth and delicious The large portion is a lot The customer enjoys the handmade soba to the fullest The dishes are returned Self-service The water is changed many times A man comes to the store boiling water Adds plenty of soba and boils it Hanedashi soba tightens the soba Large portion of mori soba Large portion of zaru soba The Hanedashi soba is uneven but the taste is outstanding! Cheap, fast and delicious Drain the water well Add the soup Hanedashi soba Morisoba Medium Would you like some green onions, please Takeaway is also available 11:27 27 minutes after opening Orders come in up to number 44 Soba noodles are boiled one after another You can also bring in takeaway containers Hanedashi soba Meat soba Would you like some green onions, please 11:29 A line of customers waiting for soba It was delicious It’s Hanedashi and the noodles are uneven but they have a nice chewy texture and are very good soba That’s all Customers buying meal tickets 11:31 Rush to order Add hot water Boil water Repeat this process many times Boil some more Yes, here you go Yes, thank you Sorry to have kept you waiting Soba noodles are selling out one after another Dip them in the soup! A customer waiting at number 63 lays out their ticket stubs and orders a large serving of ne-dashi soba. Thank you, please, please, please, thank you. A large serving of ne- dashi soba, 400g of double- layered soba. A filling meal. The meat and green onions go perfectly with the soba. This is my first time here, and I’m a tourist. I leave the restaurant feeling very satisfied. New domestically grown soba has been arriving since October, and ne-dashi soba will be sold out as soon as it runs out. A customer buying a meal ticket. A customer waiting at number 86: Sorry to have kept you waiting. Would you like some green onions, please? The 92nd dish. A group of customers who just dropped in ordered two large servings of ne-dashi soba for 500 yen. At 12:07, orders are placed up to number 106. Nearly 100 bowls of ne-dashi soba have been served that day. Would you like some green onions? Please give it lots of green onions. A regular customer who comes almost every day says, ” Once you’ve eaten here, you can’t eat anywhere else. It’s so delicious.” Customer 113 orders ne-dashi mori soba. I ordered a large serving for 500 yen, topped with grated yam. I’m from Osaka, and it’s completely different from Osaka soba and delicious. The large meat soba gave me stamina and was delicious. Staff: Do you come here often? This is probably my second or third time. 12:33: About 100 servings of Hanedashi Soba finished. A man orders Yukimura Soba. Regular soba is available even after the Hanedashi Soba is sold out. Soba made by skilled craftsmen using 80% domestic buckwheat flour. Fragrant 28% soba. Special, carefully selected soup. Once you try it, you’ll want to eat it again. Yukimura Soba. Large serving of Yukimura Soba. Regular meat plate. Dipping sauce for the soba is provided. Yukimura Soba is delicious! The kake soba, mori soba, and meat dish are all delicious. I’ve been a fan for a long time, and I ordered the meat soba. The smooth texture made my chopsticks go down uncontrollably… Yukimura soba, medium portion . Takeout is also popular . Enjoy the charm of Shinshu at “Hanedashitaya,” a conveyor belt sushi restaurant located in the business district in front of Toyama Station in Toyama City, Toyama Prefecture. Opened in 2014. We stock our sushi at Toyama Sushi Port, where we source our freshest ingredients and offer a wide variety of local sake. We also offer our signature blackthroat seaperch, a popular choice for its elegant, sweet fat and texture. We also offer our signature swordfish, marinated in kelp . Fresh sweet shrimp with roe is a popular choice, offering a melt-in-your-mouth sweetness . We source our fish from fishing ports like Himi, Shinminato, and Uozu, focusing on Toyama Prefecture fish. White shrimp and firefly squid are famous in Toyama Prefecture, but the water and rice are also excellent, so our sushi is delicious. We also have a wide variety of unusual and rare fish, so we hope you’ll try them too. Our goal is to be the number one sushi restaurant in the conveyor-belt sushi industry. Today’s recommendation: Opening 10:30 AM . Business hours: 10:30 AM – 2:30 PM, 5:00 PM – 10:00 PM. Open only on Sundays (open all year round) Three kinds of Toyama Bay 1,320 yen, eel with butter 385 yen, white shrimp sashimi 1,958 yen, seared blackthroat seaperch 869 yen, white shrimp 869 yen , tororo salmon roe with green onions 869 yen, bluefin tuna with bloodline ruibe 550 yen, domestic raw sea urchin 979 yen, live-caught red sea bream 440 yen, sweet shrimp 759 yen, scallops 979 yen, red snow crab 660 yen, calf 440 yen , horse mackerel 550 yen, pheasant flathead 869 yen, goat goat 1,089 yen, marinated mackerel 330 yen, basho swordfish marinated with kelp 660 yen, three kinds of shellfish 869 yen, scallop with mayonnaise 440 yen, whelk 330 yen, scallops 440 yen , Toyama sushi lunch 3,278 yen, special lunch 3,608 yen, premium lunch 2,178 yen Bluefin tuna five-piece platter 1,870 yen Three kinds of tuna 1,320 yen Bluefin tuna lean 660 yen Bluefin tuna medium fatty 869 yen Bluefin tuna tekkamaki 660 yen Negitoro maki 385 yen Bluefin tuna luxury maki 1,958 yen Bluefin tuna medium maki 1,089 yen Salmon roe and kelp marinated 550 yen Firefly squid marinated in okinawa 330 yen Firefly squid black sashimi 385 yen Kappa maki 165 yen Oshinko maki 165 yen Kanpyo maki 165 yen Toro taku maki 440 yen Spear squid 275 yen Salmon 440 yen Steamed shrimp 275 yen Engawa 440 yen Red snow crab chawanmushi 660 yen Sea urchin and salmon roe chawanmushi 1,320 yen Summer Tuna Festival Toyama Sushi Toyama Station Main Store Today’s recommended table condiments: soy sauce, tea, kelp pickled white shrimp, crab miso cream croquette, three types of shrimp, salmon roe and kelp pickled Toyama Sushi Toyama Ekimae branch, new wing opened, located one minute on foot, all the menu and prices are the same, there are two table seats in addition to counter seats , customers come in and order using a tablet, pickled ginger is made, tea is made, blackthroat seaperch is eaten without the lemon , blackthroat seaperch, three types of shellfish , upper lunch, the most popular set centered around local ingredients caught that morning, excuse me, these are the Toyama three types, shellfish, white shrimp tempura , Toyama lunch, negitoro roll , the restaurant is full, I’ll briefly explain the ingredients, this is calf and mejina, we have a hearty bowl of miso soup, special kelp pickled white shrimp made with a combination of kelp and specially selected ginger, a man and a woman come in and order seared blackthroat seaperch , Toyama’s best local fish, delicious! Staff) How’s the taste? Delicious. I’m cutting up some fresh ingredients. Welcome. Three kinds of tuna. It’s so delicious I’ll nod in agreement! Excuse me, here’s some sweet shrimp. The child receives the sushi and stuffs his mouth full. Staff) Is it delicious? A customer who ordered the Untoyama Sushi Lunch comes with miso soup . This set includes fresh ingredients caught that morning in Toyama Bay, and you can enjoy Toyama Prefecture’s specialties all at once: swordfish, tuna, bigfin reef squid, white shrimp , and black-sliced ​​firefly squid. Staff) What was delicious? Hmm, tuna. Staff ) The particularly delicious items were seared blackthroat seaperch, and other delicacies from Toyama. After tasting the seafood of Toyama, you leave the restaurant. You can order using a tablet. From the middle, there’s seared blackthroat seaperch, red snow crab, and sweet shrimp. From the bottom row, there’s bluefin tuna, tuna belly, white shrimp, and salmon roe. The special lunch. Many customers order lunch, and the miso soup is also delicious with a strong dashi stock! 11:47 Tram Summer Tuna Festival It was delicious ( Staff) Was there anything particularly delicious? Three kinds of tuna Firefly squid Customers come in nonstop The bounty of Toyama is gathered here This is my second time, but the other two are first time This is Tokyo, this is Aichi Prefecture Even though it’s called conveyor belt sushi, they serve it as a set like nigiri, so you can just choose from that Three men came to the restaurant and ordered the special lunch A luxurious set including specialties such as bluefin tuna, otoro, white sea bream, white shrimp, and red snow crab The special soy sauce is sourced from a brewery in Oyabe City, Toyama Prefecture The large toppings and rice seem to be eaten one after another The konbu pickled ginger with the umami of the konbu and the mellow spiciness of the ginger make it a taste you never get tired of The pickled ginger was delicious It contains konbu That taste can only be eaten here The white fish is delicious The one that was particularly impressive was the one wrapped in konbu Very satisfied after tasting Toyama sushi, we left the restaurant This is Kyoto The fish from the Sea of ​​Japan was delicious This is the upper lunch From the left, It has spear squid and horse mackerel, and grilled mejina and mackerel, sprinkled with salt. Red snow crab, sweet shrimp, eel, miso soup , kelp, and pickled ginger are always popular. I was surprised by the pickled ginger. I came from Tokyo, but everything was so delicious, it melted in my mouth. It was delicious. Everything was delicious, and I’m glad I came here first. The first winner of the national conveyor belt sushi competition. 12:30, 13th and 14th reset. Excuse me. This is the upper lunch. Three kinds of salmon. The black firefly squid was different from what I expected, and it was really delicious. Today I came to Toyama for the first time from Tokyo. I heard that all the conveyor belt sushi is delicious, so I decided to go in. The color of the plates and the price . There is a wide selection of sake from 18 Toyama breweries. The sushi rush is unstoppable! The sushi toppings were delicious, but the soy sauce was also really good. (Staff member) Where are you from? Yokohama Where are you from today? I came from Tokyo today It was delicious The white shrimp was good Also, it’s not sushi, but the pickled ginger was really good and I can buy it online so I’m going to buy some I ordered the Toyama Sushi Lunch Toyama Sushi Lunch 3,278 yen with miso soup. Bigfin reef squid, swordfish , sweet shrimp, horse mackerel, blackthroat seaperch, egg. Bigfin reef squid with a chewy texture and sweetness. Swordfish and blackthroat seaperch have a light, clean, and elegant flavor. The rich, fatty flavor and sweetness of the blackthroat seaperch spread throughout your mouth. Black-skinned firefly squid with a unique flavor and mellowness. Red snow crab has a fresh, elegant sweetness and moist, smooth horse mackerel. Toyama’s specialty: kelp, pickled ginger, rice cracker sushi, and playing cards. Toyama Prefecture , the top sushi destination in the Hokuriku region. Uchino Toyama Sushi, located in the main building and new building in front of the station, aims to be the best conveyor belt sushi restaurant in Japan, and we hope to contribute in many ways through the field of food . Why not come to Toyama and enjoy the finest seafood?

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21:09 石川）うどん工房 穂の香
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50:40 富山）大黒や
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1:31:53 長野）雪村そば はねだし屋
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1:58:43 富山）廻転とやま鮨 富山駅前店 本館
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うどんそば 北陸信越 Udonsoba
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