将棋の天才が食べた勝負めし！肉厚カツ丼＆中華そばが爆売れする温泉街食堂丨JAPANESE FOOD

将棋の天才が食べた勝負めし！肉厚カツ丼＆中華そばが爆売れする温泉街食堂丨JAPANESE FOOD

Super Awesome Katsudon Rush! The Winning Dish that Sota Fujii also Ate:
Tojinai Katsudon (Katsudon where the egg is not cooked with the cutlet) Tonkatsu (Pork Cutlet) on top of fluffy, soft egg Sauce Katsudon It is so incredibly delicious that I’m speechless. These are all broiler chicken carcasses. Rich broth, custom-made noodles:
specialty Chinese Soba (Ramen) It’s super delicious, and my stomach is stuffed! The cutlet was really thick and
very satisfying to eat. A variety of Tonkatsu set meals too! Open → Immediately Full Awara Onsen, Fukui Prefecture Isshintei (Restaurant Name) The owner, Mr. Mitsui, 42.
Opened the restaurant after running a bar and an Oden (stew) shop. I’ve always been in the restaurant business. We opened here on May 11th this year. In Fukui, we also have Katsudon (cutlet rice bowls). Our Katsudon is different from the usual Katsudon
found around here and the original Fukui style. So, I wanted to compete with something unique like that. The chicken used for the soup. From a local butcher shop. The butcher is a childhood friend,
so we get the chicken meat from them. Domestic (Japanese) That’s right, chicken is the main ingredient. And we also add some pork backbones. When I used to run the Oden shop, it was called “IPPO.” We took the “Ichi” (One/First Step) from that. My son is two now, and we took one character from his name,
and in the sense of a fresh start (Isshin means “renewal”),
though it’s not a new challenge… I thought it was perfect, so I named it “Isshintei.” The owner’s father starts preparing the eggs. The owner’s father also has long experience in the restaurant business. About 150 eggs on average, I suppose. It’s more on weekends, naturally. The owner’s father is famous as “Zet-sha,”
a veteran race predictor at the Mikuni boat race. I’ve been a race predictor for about 25 years. For the batter. Used for coating the cutlet. This is for Katsudon. The seasoning is Shiro Dashi (light soy sauce-based soup stock). All the older people around here love Chinese Soba. It’s a light soy sauce flavor. Preparing the frying oil. Tonkatsu sauce, dressing. Vegetables for the soup. The chef has known the owner since elementary,
junior high, and high school. Have you known the owner for a long time?
Yes, since about the second grade of elementary school. We were on the same youth baseball team. I also have experience in the restaurant business. It varies by day, but usually about
150 to 200 cutlets. The meat is quite tender, and the fat is sweet. I think it’s pretty good quality meat. The regular “Nami” cutlet is imported meat. The premium “Jo” cutlet is domestic (Japanese) meat. But the imported meat is also very delicious. It has less fat. In fact, if you prefer a lighter taste,
that one might be better. The domestic one has a sweetness in the fat. It’s not heavy, but… If you want to enjoy the pork fat, that one is better. For Tonkatsu: Bamboo charcoal black salt,
pickled wasabi stems, mustard. Fresh salad served with Tonkatsu and set meals. (On the busiest days) Including lunch and dinner,
about 180 customers. We get close to 100 people for lunch. Dinner is a set meal restaurant
with a bit of an izakaya (pub) element. They want to eat the same thing Sota Fujii ate. Shogi fans come to visit. (The battle meal from the Ryuo Match)
We served a dish that was already on our menu:
Tojinai Shoyu Katsudon (Katsudon not cooked with egg, seasoned with soy sauce). We use local soy sauce. But Sauce Katsudon is famous in Fukui. We make our sauce properly, and it’s delicious. We can’t do it when we’re busy. Preparing the Miso Soup. We cook about 8 sho (about 14.4 liters) of rice a day. Coarse fresh breadcrumbs. Tending to the soup. Adding vegetables to the soup. Asked about the feature of the Chinese Soba. Our specialty is the thin noodles. We use custom-made noodles from a specialty shop. These are all broiler chicken carcasses. The children. Chicken oil. Making grated daikon radish. Homemade tartar sauce by the owner’s father. It’s tartar sauce that he made to suit his own taste. We only use onions, no pickles at all. Local shallots (rakkyo). We add that as an accent. We don’t use any egg. Usually, you add mashed eggs, though. The shallots we use as an accent add a great flavor. The butcher arrives. The rice dealer arrives. Cutting off the excess parts of the meat for the evening/next day. It’s delicious meat, though. But we need to keep the shape
consistent. We want to serve pieces with a beautiful shape. We sell the ends as “Korokoro Steak” (Diced Steak). So, we use all of it for that. Preparing the cut-off ends of the meat for diced steak. I want children to eat it too, so less fat as possible. Less fat as possible and tender. Preparing quickly. Diced steak meat. Rubbing sake onto the surface of the prepared meat. Yes, we let it rest for one day like this. Removing the sinew from the chicken tenderloin. I think it’s unusual to wash it. It spoils quite fast. I don’t like that. Rinsing quickly and soaking in sake. Tojinai Katsudon (Soy Sauce/Sauce) ¥1130 / Premium Katsudon ¥1470 / Chicken Tenderloin Katsudon ¥930 Chinese Soba ¥880 / Large Size ¥980 Alcohol Evening menu Isshintei’s Specialties You can also order from your smartphone. The parking lot is full before opening. Opening at 11:00. Open → Immediately Full Katsudon orders keep coming in. Making a soft-boiled egg with Fuku-jidori chicken. The soy sauce on top. Large Katsudon. Chicken Tenderloin Katsudon. Soy Sauce Katsudon. Sauce Katsudon. Making Chinese Soba. Slurping the Chinese Soba! It’s super delicious, and my stomach is stuffed! Soy sauce and sauce are ready. The sauce one is ready. How many times have you eaten Katsudon here? Second time. How does it taste? Delicious. This is the first time I’ve had such thin noodles. Last time I came, I had the Katsudon. I like how thin they are, so I’m eating them. It’s light and delicious. The bamboo shoots are also delicious. The portion is generous, so it fills me up. Chicken Tenderloin Katsudon. Was the Katsudon portion and rice portion regular? Soy Sauce Katsudon. The reviews on Google Maps were very good. I wanted to eat Sauce Katsudon and searched for it,
and it just happened to be… There were a lot of people lined up,
so I went in, and it was incredibly delicious. It was truly so delicious. And it’s hot. I thought, “This is worthy of Sota Fujii having eaten it.” It has a delicate flavor. The Chinese Soba is also excellent. Set meal items are also selling fast! Adding extra rice. Preparing staff meals simultaneously. Today it’s Meat Udon. Udon ingredients. The Chinese Soba is selling as well as the Katsudon. Sauce Katsudon. Large size. The cutlet is double-fried to enhance the crispiness. Today, I had the Tojinai Katsudon. I was recommended by an acquaintance and ate it. The egg underneath was so fluffy. Also, the cutlet was really thick and very satisfying to eat. The cutlet I ate today was the sauce flavor. The combination of egg and sauce was exquisite and delicious. Next time, I want to try the soy sauce one instead of the sauce. 12:52 PM Preparing the chicken tenderloin during a break in service. We drain the water with this. Removing some moisture. They bring us really fresh, good quality meat. It’s delicious chicken tenderloin. The color is good. Today, since tomorrow is a weekday, about 30 pieces. On weekends, about 80 pieces. We prepare and store them. The Katsudon rush continues! Katsudon, sauce, regular size. Looks so delicious. Looks incredibly delicious. Thank you for waiting,
Katsudon, soy sauce, large rice. Premium Katsudon, large rice. Itadakimasu (Let’s eat). Thick, crispy Tonkatsu. It is so incredibly delicious that I’m speechless. I could eat it over and over, I never get tired of it. I ordered the Premium Katsudon, and the fat was delicious—it was truly the best. Premium Katsudon, sauce, large size. Frenetic pace of work. Removing the chashu (braised pork) from the soup. The dining area is full. Katsudon, large size, soy sauce. Sauce, large size. Sauce, regular size. The Katsudon rush and Chinese Soba rush continue endlessly. Looks so delicious! I ordered the Tojinai Premium Katsudon. Special soy sauce. Premium Katsudon. High-quality domestic pork cutlet. Miso soup. The beautiful visual of the crispy coating and meat
is appetizing. Fresh salad. Closing at 2:00 PM. Cutting the pork cutlet meat that has been resting. Storage. Making staff meals. Staff meal is Udon today. Broth prepared by the owner’s father. Ingredients: onion and pork. Staff meal time. If you want to eat Katsudon and Chinese Soba
that combine excellent looks and taste… You must visit the cozy Isshintei
in Fukui Prefecture!

店名　一新亭
地図　https://maps.app.goo.gl/R5sB25xEJzBL3VtB7
住所　福井県あわら市温泉５丁目５０２

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うどんそば 北陸信越 Udonsoba
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