「やばいわこれ」圧巻の鮮魚盛りに一同驚愕！高知名店６選

「やばいわこれ」圧巻の鮮魚盛りに一同驚愕！高知名店６選

Nida, Kochi City, Kochi Prefecture
Drive-in Nishimura Shokudo Fresh local fish caught in the morning
The hearty set menus are very popular! Bonito tataki set meal Popular with Soba or Udon noodles Mini Kaisendon and Kashiwa Soba Delicious! A close look at a seafood diner with a line out the door! Nieda, Kochi-shi, Kochi
6 min. walk from bus stop Sanri Bunka Kaikan-mae Drive-in Nishimura Restaurant Hours of operation
Monday – Friday 11:00 – 14:00
Saturday, Sunday, Holidays 11:00-14:30 Bright and clean interior 5:56
Closely followed starting from preparation (President Nishimura) In the morning, I had to prepare lunch boxes. It started with making lunches. The other side processed fresh fish
while preparing for sales. The rest of us will prepare the goods to put in front of you. Like (working in parallel) in 3 blocks. Processing fish for sashimi silver sea bream (Sparus sarba) I guess the fat rides on them this time of year. It’s an awesome easy-to-use fish with no quirks! (Staff) Are the fish caught locally? Almost all local. smuggler’s bonito President Nishimura also stands in the kitchen the first bonito of the season It’s the first bonito, isn’t it? (Staff) How is it different from smelt? Smuggler’s skipjack have a pattern like this.
like a mackerel, right? Smugglers are basically
You have to be new to eat it. It’s not so much that it’s easy to get a bite, but that it’s easy to get a bite. Why is freshness so important? Some of the reasons why it is easy to get a bite are All the year round.
I’m this fatty. This fat oxidizes easily. I don’t know about the bonito and stuff…
I’m going to do a little bit of processing. You must have a thin layer of fat. The richness of the taste is also different.
It’s hard to get a bite here… I don’t get attacked that often.
but this one (smegatsuo) loses its freshness very quickly. Quick, I feel like I need to consume it in a day or something. (Staff) Is this one (tail head) going to be used for anything? I’m going to use this one to make it look gorgeous.
I use it to make it look gorgeous. You’re going to look at it and say, “Aha!” (laughs). Then preparing lunch boxes Preparation of hamburger sauce Homemade hamburger sauce Making egg rolls for lunch To make it soft and fluffy
Bake half-boiled, breaking it up as it cooks to get a fluffy texture. Roll the eggs over and over again. Egg omelet is ready omelet Rice is from Kochi Wash rice Rice is cooked. Rice and soup
Free refill service Making fried chicken for lunch Coat seasoned chicken with potato starch. making lunchboxes chopped burdock root (and sometimes carrot) Simmered hijiki mushrooms Chicken Soboro omelet hamburger (meat, poultry, etc.) Fried chicken Hamburger Sauce 550 yen lunch box is ready. 8:31 Sorting incoming fresh fish President chatting with Mr. Kusunaga, a fish wholesaler Mr. Kusunaga is also the model for the painting in the store. Now that I’m older, I’m more rounded.
I used to be really scared. The fish is not only from Mr. Kusunaga.
We also buy from other suppliers. I’m in charge of purchasing fish. I’m sort of deciding how to allocate the fish we gather.
I sort of decide how to allocate the fish we gather. Loading fish into each store Lunch boxes are loaded and ready for delivery. Making bonito tataki Sprinkle salt on half a piece of bonito Rough salt The Tanezaki Senmatsu Park near the restaurant.
Seared skipjack using pine needles I think there is often a straw-baked tataki.
We grill ours on pine needles. Matsuba-yaki tataki is rare even in Kochi.
The aroma of the pine needles gives it a unique, savory flavor. Pine needles containing pine resin ignite easily and produce a strong flame. By baking the outside at once
The bonito’s deliciousness is locked inside. Whew, that’s hot. (At the end) You get yellow smoke.
The pine needles. When it comes on, you know.
It’s going to be astringent. It’s going to taste like… I just want the fragrant pine needles.
I only want the flame. Bonito tataki is ready. I got a special taste of the freshly seared Go ahead!
Try it! Yuzu vinegar, served with garlic No smell at all
A gem with a slight aroma of pine needles. Cutting condiments Garlic is essential for bonito tataki leek (edible plant, Allium porrum) Udon noodle soup stock baby sardines, kelp, dried bonito flakes, mackerel flakes, murobushi, ajiko, shiitake mushrooms Preparation of products for sale in stores In addition to eat-in, take-out prepared foods are also very popular. An extra item to add to a bento box.
Many customers buy an extra item to add to their lunch box. Tosa roll 350 yen Kashiwa Onigiri 300yen My first restaurant was 21 years ago.
I started a pub in this place called Sanli 21 years ago. From there, I opened a few izakayas in Kochi City.
and opened a few izakayas in Kochi city, and 12 or 3 years ago, I went to a restaurant called Nishimura Shoten. It’s the way it is now.
You put out a set menu restaurant. Corona came in and closed all the izakaya businesses. On the contrary, Nishimura Shoten
Nishimura Shoten, which is a set meal restaurant. It’s like you’re holding your own. President’s Ichi-Oshi
Commonly known as “Sashi-Tata Teishoku Sashimi and tataki set meal of bonito, 1680 yen A greedy menu where you can enjoy both sashimi and tataki Sashimi of bonito that can be tasted only when it is fresh with green onion and soy sauce Aromatic freshly seared bonito tataki topped with garlic and served with special sauce It is delicious with salt! 10:53
Customers examining the menu even before the restaurant opens. I asked him about the restaurant’s most popular menu items. Depends on the day of the week, though. On days when there are a lot of businessmen, it’s a daily special.
I have a lot of fried food. On Saturdays and Sundays, it’s already fish.
Fish all the way. Get out. I’ve been using fish for a long time. I feel like that’s the way to go. Opened at 11:00 a.m. Kaisendon set meal: 1,050 yen
Ipponsashi set meal: 1,480 yen President Nishimura’s junior in high school
Produced by Mr. Kyuji Fujikawa
Fireball set meal 3000yen Karaage set meal: 910 yen
Chicken Nanban set meal: 910 yen Burdock tempura udon noodles: 630 yen
Burdock tempura chunichi ramen 630 yen Mini Kaisen-don and Kashiwa-soba: 1,270 yen
Mini taki taki donburi and kashiwa soba 1350 yen Daily special set meal 980yen
(Whimsical mixed fries & fresh fish cut-offs)
Tuna Yukke-don set meal 1200yen Karaage (1 piece) 90 yen
Fried squid (1 piece) 100 yen pepper, ajinomoto, salt
dressing, tataki sauce, soy sauce Large orders right after opening. Make a set meal of bonito tataki Yes, I’m up. Pouring soup serve rice Bonito tataki set meal: 1,600 yen Welcome! Make a set meal of tuna cut-offs Yes, tuna offcuts. Tuna fillet set meal
(with rice and soup) Making a single tuna fillet Yes, Tuna fillet single Make a set meal of katsuo yukke-don Put shiso on top and crack an egg at the onsen (hot spring). Finished with sauce Yes, yukke. Make a daily set meal The mixed fries of the day were
Filet cutlet, chicken cutlet, fried shrimp Aurora Sauce that’s delicious! Make Jumbo Chicken Cutlet with Vinegared Sauce Set Lunch Freshly fried crispy chicken cutlet Jumbo chicken cutlet with vinegared sauce set meal 970yen
(with rice and soup) Make a sashimi and tempura set meal Sashimi and tempura set meal 1850 yen 11:25
Fully occupied Mini taki-taki bowl that comes with the set menu (Staff) Fried foods are also popular. Yes, I’ll get it. As you can see, a hell of a lot of volume.
It’s just popping out. A ridiculous volume of
Fried food order comes in… Okay, I’m in.
Yes, please. Assorted fried foods 2,500 yen make gobo-ten-chu-ichi ramen and mini taki-taki-don set meal Prepare noodle line fried burdock root (and sometimes carrot) cooked in sugar and soy sauce in a shallow pan leek (edible plant, Allium porrum) wakame (species of edible brown seaweed, Undaria pinnatifida) kamaboko shiitake mushroom whitebait gobo-ten chunichi ramen burdock tenchu ramen and mini taki-taki bowl set The chef there is from Fukuoka.
is from Fukuoka. Fukuoka is famous for burdock udon.
We weren’t familiar with it. And you bring it here. It’s more like you hit it.
You’ve hit it. It’s a match.
Udon goes very well with it. We like it. We like it too. The chef’s idea from Fukuoka shines through.
Goboten Chunichi Ramen Make a set meal of single-stick red snapper Yes, Chidai. (Left) Chidai ippon sashimi set meal: 1,480 yen
(R) Bonito sashimi and tataki set meal: 1,680 yen Families waiting for an empty seat Tataki is 1, Tuna Yukke is 1
Shrimp kara koro is 1 Make a set meal of Chidai Ippon Sashimi Make a set meal of bonito tataki Make tuna yukke-don set meal yukhoe (Korean dish of seasoned raw beef topped with an egg yolk) Excuse me, sorry for the wait.
You ordered the Tuna Yukke-don set meal. Yes, sorry.
Excuse me, one hand. Shrimp kara koro set meal. Families savoring their thoughtful orders Make mini kaisendon and kashiwa soba Chicken kashiwa, green onion, and shimeji mushrooms are
Plenty of hot buckwheat noodle soup Put kamaboko, wakame seaweed, and green onion on top.
Kashiwa soba is ready. Mini Kaisendon and Kashiwa Soba 1270 yen Make Kashiwa Goboten Soba Kashiwa Goboten Soba 630 yen I talked to a customer on the waiting list. We have several stores in the county. Famous for its large portions But bonito and everything else is delicious.
It’s a izakaya originally. Yes, filet mignon. From shrimp (Left) Shrimp kara koro set meal: 970 yen
(Right) Filet cutlet set meal: 990 yen Fireball Set Meal
Produced by Kyuji Fujikawa Ala cooker that is included.
Please wait a moment, we will bring it to you later. rice seasoned with vinegar, sugar and salt, used for cooking sake, shoyu, rice wine, etc. This is a shell case. This is the expression on the face of too much volume. This is bad. Yum! Not half a boiled fish.
A whole one. I’m new here, so… I went to a fireball (set meal) for the first time! (Staff) Great job everyone, you ate beautifully! We eat it up.
Women eat up too. nicely finished! A short chat with the president who came to see me off. Thank you very much! Mini taki-taki bowl and kashiwa soba May I have a bowl of Chunichi Ramen and a mini seafood bowl? Chidai ippon sashimi set meal, mini taki-taki bowl and kashiwa soba
Chunichi ramen and two mini seafood bowl orders (Left, Center) Mini Kaisen-don
(Right) Mini taki taki donburi Thank you for waiting!
Customers who ordered soba noodles and mini taki-taki bowls Yes, please be careful, it’s very hot. Here you go. Chunichi Ramen and mini seafood bowl for 1,270 yen Excuse me, ma’am.
Thank you for your patience. Chunichi Ramen and mini seafood bowl. Two for you. Excuse me from the back.
Sorry for the one-handedness. Thank you. thank you very much
Is the above all in order? (Staff) How do you like it? How do you taste? Very tasty! 15:00 The last customer leaves. Kitchen cleaning Polish up the sink, too. The president of the company is not taking a break.
He went to stock fish for the night business. Heading to the fishing port where Kusunaga-san is waiting. Freshly caught first bonito Each piece is placed in Styrofoam for transportation This feeling… This slippery feeling…
It’s the one with the fat. Here, when you touch it. The president processing the bonito that Mr. Kusunaga will eat tonight. (President) Do you want me to cut it into three pieces? Already. (Mr. Kusunaga) Keep it open. (Ms. Kusunaga) Oh, isn’t it nice? (President) Yes, this one. (President) As expected. cover with a sheet Fill with ice Mr. Kusunaga delivers the fish he purchases to the store. (President) Please drive safely (laughs)
(Mr. Kusunaga) Yes, sir. I got bonito. Safe. (Staff) That’s a rush, what about the rest? They’ll bring it to you later. Back to the store The thing is nice, isn’t it?
It’s so slippery and slippery. Mono is good.
Without a doubt. fat Serve purely with garlic and soy sauce! The first bonito is freshly caught and at its peak of freshness.
The first bonito was freshly caught and served as sashimi! Clear lean meat with just the right amount of fat garlic on top, served with soy sauce only Looks delicious. Yes! gorringolin I need rice. This one. I asked about the future of the store. Well… to put it bluntly… I knew it. I became a Corona.
I’ve been able to borrow a lot of money. I was personally damaged, so… If you have about a billion dollars in debt.
I’d have to stretch it out. From here on out, we’re going to be opening stores outside of the prefecture, and that’s the way it’s going to be.
It’s going to be a process. What’s the future? We even received a box lunch as a gift! Even though the restaurant industry is still in a difficult situation
The president of the company is warm and cheerful. Friendly staff members run the restaurant.
The diner was an energetic place. Akaoka-cho, Konan City, Kochi Prefecture
Along Route 55 Tosasa Shoten
(Chunichi Soba) Business hours
11:30-18:00 (L.O. 17:30)
Closed: Open year-round 7:00 Shopkeeper arrives for work The owner’s wife kitchen 5 km About 50 servings Bento making begins Breakfast for married couples We had breakfast! Put the side dishes in your lunch box.
The main course goes in here, so If it’s salted mackerel and fried shrimp
You want to order fried shrimp, don’t you? (Staff) I’m kind of attracted to it.
There’s something about fried shrimp, isn’t there? Adults and kids alike.
I’m glad it’s fried shrimp. w Salted mackerel is also amazingly delicious Salted mackerel is good, though, if you eat it. I’m sure the rice would go a long way too. And side dishes.
I have to change things up depending on the day. You don’t want them all to be the same. Mr. Timo’s main stew. (Owner) I have to say taro. Okay, you don’t know.
Do you know what a taro is? I understand taro. Excuse me, W. Can’t we say timo? Additional orders are placed katsudon again? Katsu-don and fried chicken w (Staff) What is the area around here? Salt production, shipping, etc. In a very prosperous commercial area. Theatrical paintings
Each family has a folding screen So there’s a summer festival. Grill mackerel Colorful for a 500 yen bento, right? (Staff) Is this 500 yen? 500 yen Eggplant is a representative crop of Kochi
No. 1 in Japan in terms of production That’s exactly what I’m talking about.
Autumn eggplant is Japan 1, isn’t it? Spring bell eggplant” and “long eggplant” are also grown in Konan City.
Various types of eggplants are grown Promotional cultivation is thriving, taking advantage of the mild climate,
Mainly “winter-spring eggplants” shipped from December to June. Boiled and soaked eggplant omelet The owner’s mother (88 years old)
The store is run by her mother and opens at 10:00. The store was a grocery and general merchandise store My husband’s name is “Tosasa”. Taking a name
We named our restaurant “Tosasa”. My son, my wife.
Grocery lunch has been about 15 years And so on to the present. Since about 1970 And ever since.
It was a grocery and general store My sons came home. Since about 15 years ago
I have been a light drinker (Staff) Thank you! When Route 55 was built. There were no stores or supermarkets.
There were no stores, no supermarkets, no Well sold, W. One of these days
More and more big-box stores are going to open. The old people have passed away.
And the time of the young is gradually coming. When I say young man, I mean get in the car. I’ve started going to supermarkets where you can get everything you need. Small retail stores, yes. I can’t help you, W. A★MAX, for example.
Gangnam store, housewife’s store, and so on. Anything that goes there.
The odd thing is that you can buy in bulk, right? Big box stores, yes. Parents and children visit the restaurant
Eating and drinking in the restaurant started around 11:30 a.m. Chirimen chujyu”
It has been eaten for about 50 years
Soul food of Akaoka-cho, Konan City Udon noodle broth + Chinese noodles
When you kama-age chirimen
Noodle meal using boiled water as broth Local ingredients such as noodles, jako, fish paste, green onions, etc. Looks delicious! Delicious this I’ll give you this one, shall I? There are! (Staff) Do you come to the store often? I’m the second time, I guess. Today.
I wanted something light. Oh, by the way.
I was just thinking about this place. The soup stock is
It’s delicious! (Staff) This is
Where is the rice from? This is. Neighborhood, produced in Kochi Prefecture! Neighborhood, produced in the neighborhood! In the city of Konan Koshihikari 500 yen lunch box is ready Make a reservation katsudon breaded pork on rice with pork cutlet on top Bento is ready Couples go separately to deliver lunches If it’s a private home, say “hello”. You have to come out from the back.
And you don’t want to lose that time. If you’re old, you’re deaf. Sometimes you have to go up to the top. I have a private home on NG. Bento delivery is now business-only. Closed irregularly When I get tired, I rest. (Staff) What about a proper vacation? Just a couple of days on New Year’s. The absolute rest. Obon? Obon is the time to write (Staff) Is that all of it in a nutshell? Today.
This course is complete In between deliveries.
Studying English or something? English.
I’m not studying, I’m just listening. I don’t remember that at all. French for 15 minutes each,
Italian, German, and Spanish. After a year or so of listening to it.
I thought I’d remember, but I don’t. Chirimen okoge (dried bonito cake): 680 yen
Five Kanan gyoza (fried dumplings): 450 yen Curry chujyu 680 yen
DASH Chara-dama 870 yen The owner’s daughter and her husband help out at the store. Kannan dumpling set in China Thin noodles with egg Kannan dumpling set in China (Staff) What is this one for?
going to be radishes? This is preparation for tomorrow Thank you very much. Thank you for the food Thank you very much, take care. (Staff) How old are you now? I’ll be 67 soon. It’s actually called Chunichi Soba.
but it didn’t have “soba” on it. He said mid-day.
Most of the time… I don’t know what it is.
If I cut it off in the middle of the day… Me.
It’s a kind of made-up word, with a buckwheat noodle attached to it. Udon Noodle Soup with Ramen Noodle
It’s best if you think of it as udon noodle soup with ramen noodles in it. Is that Chunichi Soba? Very local Even for a restaurant that served mid-day
I didn’t think it would be a good idea to revitalize the town. Tosasa Shoten’s
The soup stock of Chunichi Soba is mainly? Dashi is bonito based soy sauce made from rice bran commonly known as “shirasu” (whitebait) I have a soup stock of yam kelp. Jako is a specialty of Akaoka Town Regulars visit the store Make a bowl of rice topped with chirimen Plenty of specialty crapes Chunichi Chirimen Donburi Set
Chirimen-don and Chunichi set Chunichi is Japanese soup stock (day) with
Food with Chinese noodles (medium) (Staff) Do you come to the store often? Coming in quite a bit. Chunichi soba and
Chirimen-don set. Konan City is famous for chives. leek dumplings
is also available at this restaurant Delicious.
With daikon radish on top. I think the shirasu with soy sauce
I think it matches very well with soy sauce. How does Chunichi Soba taste? Tastes like it always does.
Delicious. Around 1952, there were three noodle mills in Akaoka Town
Chinese noodles were also manufactured There are a number of cafeterias in each town that cater to children, and chuunichi was a must at those restaurants.
Chunichi was a must-have menu at those restaurants. A tourist visitor from Kagawa (Staff) Why are you here today?
You came to the store? Ryoma Passport Here’s what we have. Is this a Ryoma passport? Yes, ma’am. This is the reason for the store? I’m introducing the store. How do you like it? Light and tasty!
Delicious! Decline in demand for lunch due to the improvement of public facilities,
As the demand for lunch declined due to the improvement of public transportation and the aging of business owners, Chunichi also disappeared from the market. Certified as a 100-year food
Chunichi Soba 5 visitors Five chunichi
4 dumplings Central Japan Handmade dumplings made with chives, a specialty of Konan City, and
Handmade dumplings using Hachikin Jidori chicken, a specialty of Kochi Prefecture Konan City boasts an abundance of water sources and solar radiation
the best chive production area in Japan. Chicken is used for the filling,
Collagen extracted from chicken wings is kneaded into the meat to create a refreshing yet juicy dish.
Juicy, yet refreshing. Handmade one by one without machines Local chives, which are fragrant and nutritious, and
Handmade “Kanan Gyoza” with plenty of chicken meat Chirimen Okoge
Deep-fried omusubi with chirimen-jako (dried fish paste)
with deep-fried omusubi topped with warm broth. Never seen this menu before.
This was good. Chirimen okoge (Staff) How is it? How is the taste? Delicious! The broth was amazing. More than expected. Good. What are the characteristics of Kannan dumplings? Chives in Konan City
The production of chives is the largest in Japan I was wondering how to go about presenting a nira dish. Some places call it chives yakisoba What we were able to do at that time was
I thought, “Speaking of leek, it’s dumplings. So we got the Kannan dumplings. Delicious. Delicious! (Staff) How do you like it? How do you like the leek? Very tasty! Man with large backpack Why did you come to our store today?
Did you come to the store? Near the sea.
I’m on the road, so I’m on my bike. I was looking and thought this would be a good place to start. Chinese Crape Chirimen chujyu 680 yen Signature product of Tosasa Shoten Rustic and gentle tasting soup Local Tempura Sukima (paste) Akaoka’s specialty crape Provided with individual flavor and pepper Chinese noodles rice seasoned with chirimen Chirimen Okoge (dried rice cake) 680 yen Kama-age dashi is used to make the omusubi, which are deep-fried on top of the dashi.
served with grated daikon radish to refresh the taste buds. Okoge (roasted rice cake) that has absorbed the gentle flavor of the soup stock is delicious! KANAN gyoza 450 yen Handmade dumplings with plenty of chives from Konan City, the largest producer in Japan.
Collagen extracted from chicken wings and used for the filling Local yuzu and soy sauce and Trial and error. Proprietress returns home from delivery 14:59
Moment to finally catch our breath The manager is also the president of the Society for the Preservation of Picture Gold This kind of
Theatrical folding screens are to be displayed in the town. than 48 years.
It’s a custom that has been around longer than that. It’s been around for about
They say it’s been around for about 160 years. Akaoka used to be Because it was a prosperous place
It was a prosperous place. If only there was an artist like Ekin there. The rich man there
He wanted me to paint a picture for him. I asked him to draw it for me.
This is the painting that’s left now. A cultural facility in the town, a 5-minute walk from Tosasa Shoten
Ekinkura (picture gold storehouse) This is the room here.
It’s a room that recreates the festival. In Akaoka, Konan City, Kochi Prefecture Every year in July, Suruta Hachimangu Shrine’s Nin Festival and There are two festivals called
There are two festivals On that day
Theatrical screens lined the eaves of houses That’s the kind of national
I’m recreating a rare festival here in this room. (Staff) What is the theme? Kabuki and Joruri. I’m trying to make a picture of a scene. I’ve got the same person
I’m getting two places. This is the kind of thing
It’s called the heterochronous method. Four-panel cartoon. In one frame.
It is sometimes characterized by the condensation of Preparing for the next day Meatless
Meatless, or rather, jaga-jaga Closes 18:00 (17:30L.O.) I said thank you for your time! As the end of the wash approaches Communicating the charm of Konan City through food while supporting the locals
It was a long-established store run by a family! 72 yrs. Looks delicious! Looks delicious! I like udon.
I go in other places too. The meat udon here is the best! Established in 1973
Menbo Miyake Owner, 72, from Kochi, Japan. Udon noodle making
Flour is grown in Hokkaido I’m a businessman.
I was a businessman, and I went to the restaurant that Mr. Miyake used to run before this place. I used to go out to eat there all the time.
I love it. It means you like it. 20 kg of udon dough Kagawa Prefecture, and there was no udon shop in Kochi. While I was touring around Shikoku
I fell in love with Kochi and started an udon shop. The way to do it is the Kagawa way Let it sit for an hour or so to ferment. We are committed to locally grown ingredients and additive-free, non-chemical seasoning.
Udon shop loved by local people The store will be downsized and closed on Wednesdays, Saturdays, Sundays, and holidays.
Became a cozy udon shop run by a couple. 72 years old And five grandchildren. W soon to be six. If you want to make something good… I’m fine, and I need a break. I go to the pool on my days off. Walking.
Swimming… I’m adjusting. I’m inevitably going to have a sore back.
I’m before 80. The owner’s wish is to continue the business for a long time without overworking.
The owner’s wish is to “continue the business for a long time without overworking. For the last time I’ve been additive-free. Don’t use any ajinomoto or anything like that. Only good materials are used. I’m going to go put this to sleep over there. Let’s leave this work at this. It’s a stretch while the broth boils. Daily stretching routine for skimming From now on it’s sit-ups and This is Rausu This is very glutamine-rich and soupy. This is Hidaka Rausu is darker Souda Gatsuo and Saba Bushi I don’t put in bonito.
The aroma is good, but the broth is weak. Souda gatsuo and mejika make a better broth. (Staff) Are the mejicas from Kochi or something? Yes. Mejika fished in Shimizu often caught Shimizu’s specialty medica is First it was medjools and muroadjis. But I switched to mackerel. Hayatouris in season around October-November. I can eat this one as is too. (Staff) Can you eat chayote raw? No brewing alcohol. Once you get inside, there’s no aftertaste.
I’ll put a lot of stuff in there. Safe and secure for small children to eat The owner’s wife The trade name Miyake.
Customers ask why? they ask. Name of my husband’s college senior I used to be a banker. I never thought I would be an udon shop.
I didn’t think I would become an udon shop. (Staff) After the conclusion of the tie-in? The whole family is against it. Eh? Sounds like.
What do you mean? Like… I don’t think I’m going to be an udon shop.
I don’t think I’m going to be an udon shop. You never know what life has in store for you. Gingko used for tempura It was all hand-hammered. Sundays, maybe.
I wake the kids up and step on the udon noodles. I knew it would hurt my back.
That’s a pain in the ass, that’s for sure. Japanese yam (Dioscorea japonica) Mix until there is no white
Mix until there are no whites left. Since beef ball bukkake is often served ginger radish In our house, we boil them once instead of
but once in hot water Whiskey for chicken tempura Kelp 50 yen
Tenkasu, Knot free Business hours 11:00-15:00
Closed Sunday, Tuesday, Wednesday Feel the warmth of wood
Comfortable atmosphere inside the restaurant Tabletop seasoning (shichimi) Chicken tempura with starchy sauce (with ginger)
Curry udon noodles Chilled Tempura Udon
Beef and egg bukkake udon Tempura assortment
100 yen more for a large serving for students Meat udon It’s Ehime. I’m from Matsuyama.
I left around 8:00. I like these udon noodles. I’m just going to eat udon, stop by the Tsutaya bookstore, and go home.
So this is it for now. (Staff) It’s a fun way to enjoy the holidays! Yes.
This one drink. Like a favorite menu item? I like this meat udon
I like this meat udon, so I usually eat meat udon. I like udon.
I go in other places too. The meat udon here is the best! Miyake-san’s favorite part of udon? I’m not sure if it’s the noodles and the broth. Because it’s meat udon. The broth matches the meat udon.
It tastes like sweetness. And.
This handmade udon I really like the chemistry. How is your taste today? The best W! Large bowl of udon noodles with grated meat Toriten Ankake Udon Amazing! Looks delicious! Looks delicious! Chicken tempura with ankake sauce.
I asked him to add ume plum paste and deep-fried rice cake to the chicken tempura with starchy sauce. Chicken tempura bukkake hot Toriten Ankake Udon Tempura udon (Staff) How is your udon today? It’s delicious. (Staff) What are the characteristics of udon
Do you have any such characteristics? Udon noodles boiled until there is no core For noodles that have a sticky, plump texture
For noodles that are conscious of their stickiness and plumpness Not hard and fluffy Is the boiling time quite long? Right, so… Two men and a woman came to the store yes, we would like to ask you Beef & Egg Bukkake Udon Noodle May I have a warm beef ball, please? One warm beef ball for you! Toriten Ankake Udon in a large bowl. Toriten Ankake is large, is that right? Coming through.
Warm beef ball and toriten (chicken tempura) large! Is it ok to put tenkasu in the hot beef balls?
Is it OK to put tenkasu in the hot beef ball? Yes, it’s okay. Warm beef balls are coming in! Beef and egg bukkake pour dew on top of the soup Delicious Large bowl of Toriten Ankake Ankake Udon Noodles
That’s amazing! Ours is rapeseed oil. In the rain
Customers are coming in nonstop While frying tempura
Owner making handmade udon noodles I can’t believe I’m 72 years old, and I’m moving like a man.
Turns the store around Delicious. (Staff) Do you come to the store often? Yes, ma’am. Dashi soup stock and glutinous texture of noodles This
I love sticky noodles! Flowering leek
Tosa vegetable in season in summer in Kochi Prefecture Extra. Delicious! Tempura udon 900 yen (hot) with tempura on a separate plate Dashi (Japanese soup stock) is well mixed
Udon noodles with a sticky and fluffy texture Additive-free dashi broth that is gentle on the body
The original flavor of the ingredients gently spreads Beautifully battered
Carefully fried tempura Dusty and
pumpkin tempura with increased sweetness I want to please you and make it worthwhile.
I think it’s best to be like I am now. It’s a business, but not a profit-making one. It’s worthwhile if they’re happy. Heartfelt thanks for your kindness… Beef and egg bukkake udon (cold) Tsuyu with plenty of flavor of knots Crumble the yolk…
Tender beef, perfect with yam. Closed at 3:00 p.m. At the wrong time
I’ll tell you what’s wrong with me. Yeah, when it’s good, it’s good for you. Because the materials are natural. That’s where you’re being subtle. (Staff) On your days off.
What do you do? Tuesday is a buying day. About 4 houses.
I’ve been to a lot of places. The Tempura of the Season
Looking around for interesting ingredients. In about an hour and a half. The next day, Wednesday, is So you’re preparing for the next day.
About an hour. I also do vacations. I look forward to spending time with my wife.
I go to the movies and lunch with my wife. Go to other places. Like looking at the prices.
I’m learning what it’s all about. And stuff like this.
Like, can you fry them? I’m just trying to help out a little bit.
New ideas? So. The atmosphere of the restaurant, you know…
I see a lot of that kind of thing. After 40+ years of being kept going? W with you all 365 days a year. Is there a secret to your longevity? I think your wife put up with a lot. Patience But the goal. Make delicious udon noodles.
Make the customers happy. Because that’s where we’re together. I’m not saying this in a pretty way.
I’m not saying this in a pretty way, I’m telling the truth. She was.
seemed suited for customer service. That’s what my bank manager told me. You’re good for business, you say. I thought I could do it. We play basketball.
Coaches and players get along. A really long relationship I was supposed to help.
At first he got really mad at me. Well, I was a coach. Because my personality was calm. Did you originally play basketball? I was playing basketball.
I’m here to coach. That’s how we got used to each other I didn’t have any impure feelings w Think of it as training. (Your husband) has a terrific, intense personality. The employees were patient enough to follow me. Please let me out here. Because there are some good points! You tell me yourself. Is everyone really long, like 20 years? Thanks. I left Miyake once.
I heard you came to help me out or something. There were two generations of parents and two generations of children working part-time The customer.
Seeing how our employees work. It’s like watching a soccer game, but coordinated. Excellent. I got to see this today and it’s awesome. I say it’s funny. And the employees are good customers.
They say it’s fun. My husband has this personality.
We all have to put up with it. I’m not patient, but w Thanks for following along. It’s never just the two of us. Miyake is what it is today because of the staff Two can’t do it alone. From there, more regular holidays. I can’t add more, I’ve got 3 days. Can be 4 days. Even if you have more time off? Do as much as you can, and keep your health in mind. This morning
I wish I could have shown you my breakfast. Carrot-apple juice every morning
Natto, homemade yogurt, fruit Decide the order in which you want to eat everything. So you’re young. I put honey in my yogurt. Natto with omega-3 oil or ground sesame tea spring ginger Add ginger powder.
Put some cinnamon in it. For no regrets. I’m trying to do so many things with so much attention that I can’t help it if it doesn’t work.
I’m paying attention to so many things that I think it’s okay if it doesn’t work. Thank you for a great day! Thank you too.
Thanks for your time. A cup of life made by a passionate owner and his wife!
A close look at the exquisite udon noodles available in Kochi Prefecture! A huge bowl of katsudon is selling like hotcakes!
Hibari Shokudo in Kochi Prefecture Wow! Highest. Otoyo-cho, Nagaoka-gun, Kochi
5 min. walk from JR Otoyo Station Along Route 32
There is a mecca for big food. Hibari Shokudo (Hibari Restaurant) has been in business for 40 years Also runs a butcher store next to the diner Parking available (30 spaces) Table seating Clean kitchen 7:05 The owner, Masahito Ogasawara Owns a diner, butcher store, and farmhouse The morning begins with making a side dish for an orderly lunch Making Vinegared Eggplant Cutting eggplant Add soy sauce and other seasonings sesame oil Bring to a boil Transfer dipping sauce to a bat. Deep fry eggplant Cut the hawk’s claw into round slices Mix with shredded ginger and let it sit. Boil chicken liver undercooked Making two kinds of simmered dishes at the same time Cutting onions Fry chicken thighs onion Chicken livers boiled. Red wine Chicken teriyaki simmered with chicken liver Cutting ginger ginger Add seasonings Cutting chives Put a drop lid with aluminum foil Then make pumpkin stew Cutting a pumpkin Pour seasoning on it rub together (e.g. one’s hands) Transfer to a pot Simmering over a fire. cook rice Rice grown by owner. Employee reporting for work Frying croquettes Pack a side dish Bento dishes change from day to day Making soup stock for a bowl of rice mirin Soy Sauce Cutting green onions Making omelets baking an omelet Making omelette Ketchup rice with
with ketchup rice and a half-boiled egg Make a beef bowl Making mini katsudon Making beaten eggs Eggs in order mini katsudon beef bowl Lunch boxes are completed one after another Separate by delivery address Loading the car (Staff) Is the delivery far away? No, it’s close. Industrial park there Heading out to deliver lunches I came to pick up my reserved lunch.
Truck driver Yakiniku bento today 800 yen
Large serving I’m in line at the store. A boxed lunch will suffice. Preparation continues in the restaurant miso soup Used for very popular Katsu-don (pork cutlet bowl) and other dishes
Cutting a large amount of onions 10:28 Makanai time Wife of the owner Pork belly used in the very popular katsudon 25 slices per block
Use 4 blocks per day Cutting with a machine Cut thickly （I think I’ve cut about four pieces.
I wonder if I’ve cut about 4 cards. Tenderizer preparation Cutting the Meat Stripes Lay out pork belly Sprinkle seasonings and seasoning Dusting with flour Dip in beaten egg Panko (bread crumbs) sprinkled on top 8 minutes before opening
Line up in front of the store. Start frying cutlets just before opening. Hey, customers, I’m starving.
Just a little bit faster, please. 11:30-17:00 (LO at 16:30)
Closed only during the year-end and New Year’s holidays Customers enter the store one after another Katsu-don: 1,000 yen Oyakodon: 800 yen Curry 600 yen
Shoyu ramen 700 yen Large bowl of rice
Bowl of rice + 200 yen
Noodles + 100 yen A trickle of customers at once breaded pork on rice Two katsudon and a mini katsudon Katsu-don and Karaage Teishoku Cutting a freshly fried crispy cutlet The katsudon rush is about to begin. Place cutlets on top of thinly sliced onions It’s run by a butcher store.
You can be sure of the quality of the meat. Pour the rice into a bowl and heat it up. Gas stove is in full operation Making beaten eggs Keep an eye on the pot.
Close with eggs in turn Serve in a bowl from the finished product Excuse me.
This is a bowl of katsudon with pork cutlet on top. The moment the lid is opened
The aroma of dashi broth spreads Crispy batter and
Juicy pork belly First, take a bite of the cutlet deliciousness that makes you nod your head in agreement… Normal serving size is normal serving size Karaage set menus are also popular Gorokoro (large fried chicken) Popular Yakiniku Donburi Talked to a first-time customer. Yakiniku Donburi (order) It was good. But if I had that much food…
I wouldn’t eat that much. Yeah. – Thanks, man.
Thank you. I’ll see you later. As a back menu
Double katsu-don”, which is even larger than a large bowl of rice, is available. Doubled katsu-don (pork cutlet bowl)
5 cups of rice, 500g pork cutlet,
5 cups of rice, 500g pork cutlet, and 10-12 eggs. Katsu-don (pork cutlet served on top of a bowl of rice), large portion It will be katsudon. normal size Making Shoyu Ramen Boil noodles and bean sprouts Pouring hot soup into a bowl Put the noodles in. Put bean sprouts on top Finished with pork cutlet, boiled egg, and green onion on top This is Ramen set C
（Ramen set C Make an omelette Cook beaten eggs to half-boiled Fluffy egg on ketchup rice Omelette rice. Omelette rice is also a volume
Woman who can’t help laughing Make curry with pork cutlet Pour homemade roux Curry with pork cutlet. Sorry to keep you waiting.
Excuse me. That’s quite a lot (laughs) A group of 5 men and 5 women came to the store Coming. Open! A smile breaks out on my face. katsudon looks delicious! Then the beef bowl (left) was completed Excuse me.
This is a beef bowl. When the man takes the lid off… the crowd cheered Make karaage (single item) Deep fry Sprinkle seasoning Crispy and juicy fried chicken kalbi-don (bowl of rice topped with sliced kalbi) The last order is ready. I haven’t been here in a while. Best for. Leaving the restaurant with great satisfaction. Katsu-don (large bowl of rice topped with pork cutlet) curry with pork cutlet Kochi City, Kochi Prefecture
Nabeyaki Ramen Chishu Wow! Looks delicious! Local Gourmet of Susaki, Kochi Prefecture
Nabeyaki Ramen Wow, amazing! Delicious! It was delicious! Shinhonmachi, Kochi-shi, Kochi
2 min. walk from North Exit of Kochi Station Established in 2012
Nabeyaki Ramen Chiaki Local gourmet food originating from Susaki City, Kochi Prefecture
Close contact with a restaurant specializing in nabeyaki ramen 3:04 Rie Oba, wife of the owner Preparing ramen soup Chicken bones from parent birds (Staff) You’re up early in the morning. It’s going to take me 8 hours. Sometimes I come early enough to make it to the office.
Or do it at midnight the day before. I only have one large sketchy one. ginger Massive amounts of onions 1 hour and 20 minutes. Finished peeling the onions. All consumed in one ramen soup preparation. remove the lye. Cabbage and carrots Add onions, carrots, and cabbage One cup of this skimmer is enough soup for 300 people. Leaf onion as a garnish Wash carefully over time Cut into portions Kelp long green onion (edible plant, Allium schoenoprasum) Shaved bonito flakes Finished putting in all the ingredients for ramen soup. Now after 2 hours, turn off the heat. Staff is at work. Ingredient Preparation chikuwa (dogtooth vase for livestock) Preparation for opening Cleaning in front of store Lay out the mats. Putting up chairs for the orderly Hours of operation
Lunch 11:00 – 15:00
Evening hours: 18:00 – 21:00 9:46 Rice Preparation Divide into small portions for quick cooking. Niida rice is a blend of aromatic rice
and has a pleasant aroma. We eat a lot of food.
It goes out so quickly. I always try to put stock. Use large amounts of rice daily Rice is cooked The good smell of freshly cooked food spreads throughout the restaurant. Local Kansai Mengyo’s thin straight noodles are used. The noodles specially designed for Nabeyaki Ramen are
yellow, the color of the image. Masao Ohba, the owner, is at work. Customers outside waiting for the store to open. Opening at 11:00 Nabeyaki ramen
Nabeyaki ramen: ¥660 (medium), ¥770 (large), ¥880 (extra-large) Chanja 300 yen Rice with rice
Mini 70 yen Small 120 yen
Medium 200 yen Large 300 yen Kosho (pepper), Ichimi (seasoning)
Furikake (wasabi and egg) Put soup in earthenware pot
put it on the fire boil noodles Putting noodles into earthenware pot chikuwa (dogtooth violet) add green onions and raw egg and cover with lid In the rice Manga heaping of rice with
Sprinkled with furikake… First, a bite of rice. Nabeyaki Ramen arrives Served in a hot clay pot Standard Nabeyaki Ramen Ingredients
chicken meat, raw egg, green onion, chikuwa Hard-boiled, thin, straight noodles Sip the firm ramen noodles eat the rice
taste the soup… One after another, potstickers are served 11:31 a.m.
A line forms in front of the store. Meat of the parent bird （I usually make the noodles a little harder. When you get very used to it.
There’s something called “thick ticking.” It’s a very strong flavor, and the noodles are hard, too. When you start liking potstickers.
You’ll start to feel that way. Yes, I’ll go extra large. Sorry.
Thank you. A couple that makes me smile. Sipping noodles in good company Yes. Delicious. Thank you for your patience. Thank you very much. Thank you for your patience Yes. Sorry. Coming. A customer who boldly threw rice into the soup. I’m new here today. First time in Kochi today from Tokyo. Mmmm…
seriously delicious! Get a raw egg from your companion thick soup with a soft raw egg
served in the style of an ojiya (Japanese rice bowl) Delicious! Full and satisfied… Collaboration in a compact kitchen shines through. It’s getting hot in here.
Please be careful. Wow! Looks delicious! Yes, sir. Take care. I’m in Kochi for college. Delicious! Some young female customers Yes, one more thing. Sorry. Yes, thank you. Wow, amazing! Delicious Ah! Yummy!
Delicious! After the peak of the lunch hour, we’re taking turns taking breaks. When I’m not in the room.
I’m not in the room. All staff can be assigned to any task. Yes, I’ll go to dinner first.
A small dinner for you… Small. This amount is surprisingly large for a man. Last customer of the daytime session 15:00
Lunch session ends No time to rest, no time to be a texter.
Clean up and clean up the restaurant In search of an original menu for the Matsuyama branch
We are going to visit Ehime Take care. Doida-cho, Matsuyama-shi, Ehime
12 min. walk from Doida Station Nabeyaki Ramen Chiaki Matsuyama Hours of operation
Lunch 11:00-15:00
Evening hours: 18:00 – 21:30 Bright and clean interior
Counter and table seating Ticket machine as soon as you enter Nabeyaki Ramen
Small 700 yen Normal 800 yen Large 900 yen Matsuyama store only menu
Zosui set (each size + 200 yen)
Chicken rice (ordinary): 450 yen Kakuni-don: 600 yen Order Kakuni Donburi Nakata-san, the manager Large cubes of simmered pork and boiled egg
and simmer over high heat. Serving rice in a bowl with daikon radish and simmered pork cubes on top serve with boiled egg on the side Finished with sauce Thank you for your patience.
It will be Kakuni-don! Kakuni-don: 600 yen Pork stewed in a square of meat with a well-simmered flavor Boiled egg essential for stewed cubes Then order chicken rice Chicken stewed in broth put on rice Finished with sauce Delicious with wasabi if you like! chicken rice Plenty of plump chicken meat. Perfect balance of chicken, egg, and seaweed Ordered 2 each of Nabeyaki Ramen and Zosui set. Ramen soup is prepared at the Matsuyama branch
All other ingredients are the same as the main store Very, very, very tasty.
The hardness of the noodle is perfect. It has eggs in it.
It’s like an old-fashioned taste. I like it a lot. Deposit the earthenware pot after finishing the noodles and put it on the fire. Rice is heaped up and put into earthenware pot simmer Add chikuwa, green onion, raw egg Hold your fire and go to your guests. Wife’s porridge is ready. Hot porridge makes you smile. I want to come back. By all means. It really was delicious! Finished. The couple who finished the meal together Thank you very much! Kochi Prefecture’s B-Grade Gourmet “Nabeyaki Ramen”.
Please try it! Kochi City, Kochi Prefecture
On Route 32 Established in 1967
Butataro Suera Branch (directly managed by the head office) Dozens of stores in Kochi Prefecture
Ramen chain restaurant 9:35 President (President) Founded in 1967 The store itself started as a single store The first store started.
It was run by the previous president. Four or five stores by myself.
One person running his own business and letting others run it. I left that store in the hands of the manager. Then as a company establishment
Since 1967 as a chain I’m at…
I think we’re at 16 stores now. Roughly 65 stores in its heyday. In Kochi Prefecture alone Miso Salt Soy Sauce and Miso Katsu Ramen is
Kochi’s ramen is a big seller. Miso katsu ramen is very common. In the past, okonomiyaki ramen and yakiniku were also offered Also manages Omusubi Sushi Yonetaro
Only one store in existence Ramen Soup Chicken bones, gengkotsu, pork backbone Carrots, onions, garlic, ginger Three goals
I. Creating a clean store
2. Smiling staff
(3) Specialty products For customers who came to the store I try to serve good food.
I try to make sure that my guests leave with a good feeling. Closed Thursdays, *unscheduled holidays
11:00-15:30 (15:15L.O.)
17:00 – 21:00 (20:45 L.O.) Bright and clean interior
45 seats, counter seating available Ramen noodle set
A, B, C, Ramen Rice Set Originating from Butataro!
Kochi’s specialty: Misokatsu Ramen Curry ramen 930 yen
Karaage Ramen 1000yen Gyoza set meal: 750 yen Yakisoba set meal: 1100 yen 4 menus common to all Butantaro restaurants
Shio, Shoyu, Miso ramen, Gyoza Table-top seasonings
Ichimi, mustard, raayu, sauce, pepper Opening at 11:00 a.m. A visitor arrived immediately. Welcome! Ramen Shio small
miso ramen large bowl with thick soup
Miso ramen small ramen noodles with salt, half yakihan
miso ramen large bowl, soup thick Let’s have it. Delicious. I come here from time to time. I like the taste of the ramen here. Spacious.
It’s relaxing and calming. Delicious. Mouth watering… (Staff) How was it? It was the best Taste is good! I always
I’m a regular customer. 15 parking spaces Shortly after opening,
Cars come into the parking lot one after another. Freshly Fried Crispy Cutlet pork cutlet ramen gulping down soup Sipping noodles Bite into a crispy cutlet. fried rice Half Yaki Meshi C set
3 pieces of fried bean curd miso katsu ramen A set A customer who has been going there for over 50 years （It’s clean.
And the taste is good. Your store is beautiful. Fried chicken is delicious. Fried food is also delicious w 11:24 Butantaro, soul food of Kochi Prefecture
A longtime favorite of the locals. fried rice Ramen noodles are coming up. Two miso katsu and a
small soy sauce, coming up on 12. Three large bite-sized cutlets The first “miso katsu ramen” was made by adding a “bite-sized pork cutlet” that was popular in the diner days to ramen noodles.
Miso Katsu Ramen” was started by putting “a bite of pork cutlet”, which was popular in the diner days, into ramen noodles. spicy ramen soy sauce Miso flavor with garlic miso ramen Rich and tasty miso soup In 1967, the restaurant became prosperous by serving miso ramen, which was still rare in Kochi at that time.
Miso ramen, which was still rare in Kochi at the time, made it a thriving restaurant. Miso soup and roast pork cutlet go great together
Signature item “Miso Katsu Ramen C set Miso Katsu Ramen orders flooded in. Miso Katsu Ramen 5 servings A tourist visitor from Kanagawa Delicious! I heard that miso katsu ramen originated. Enjoying the soul food of Kochi
They left the restaurant with smiles on their faces Homemade Chashu pork Chashu Ramen Soy Sauce Ramen Shio Large A Set Shio Ramen C-set Shio Ramen 12:33 Miso corn ramen fried (e.g. potatoes, chicken) Shoyu spicy garlic ramen Sip a mouth full of ramen! Finished up the soup nicely.
Thank you for the feast! tonkotsu ramen shoyu chashu pork, large dark brown, topped with fried bean curd B set sesame oil C set Miso Kyoto Negi Ramen fried soba (similar to chow mein) Clean about once an hour. Special dumplings that go great with ramen miso nira ramen miso butter ramen Miso Kyoto Negi Ramen We’ve been here since we were kids. Customers of all ages and genders visit. It was delicious! 14:09 Even after lunchtime
Customers arrive one after another. Miso Gomoku Ramen Ramen Rice Set Tantan-men (pork noodle)
Made with Tontaro’s special seasoned minced pork fried rice Yaki-meshi 650 yen (large portion + 100 yen) with fukujinzuke Chinese soup Carrots, onions, chashu pork, green onions.
Simple, rustic fried rice is delicious. vegetable stir-fry Vinegared food, takuan (pickled radish), miso soup, medium rice Vegetable stir-fry set meal 1000yen Stir-fried vegetables with a lot of ingredients and a lot of volume attached to set meal
Vinegared food, takuan (pickled radish), miso soup, medium rice Miso katsu ramen 1050 yen The delicious taste of pork cutlet and miso soup are a perfect match.
Excellent eating experience Miso soup with garlic
Rich flavor of pork bone and chicken bones Two large pieces of chashu pork If you like ramen, you’ll love Butantaro!
Please try it when you come to Kochi Prefecture!

0:00　高知市）ドライブイン 西村食堂
地図　https://maps.app.goo.gl/PvsW9SiWZ6vMo6kCA
住所　高知県高知市仁井田１８７−３
URL　https://youtu.be/oUGGN7pbF6M

34:18　香南市）とさを商店
地図　https://maps.app.goo.gl/8Yn3zg9QYeRjoezz8
住所　高知県香南市赤岡町４７６−４
URL　https://youtu.be/bud7lmfQEXE

1:12:56　高知市）麺房 三宅
地図　https://maps.app.goo.gl/v9qfhEBhjUMtN79K8
住所　高知県高知市伊勢崎町５−１８
URL　https://youtu.be/XOiivyqFjUY

1:41:30　長岡郡）ひばり食堂
地図　https://maps.app.goo.gl/5qnK2DqeFBTjCQz99
住所　高知県長岡郡大豊町高須２２６
URL　https://youtu.be/Igy2l1fFyN8

2:07:25　高知市）鍋焼きラーメン 千秋
地図　https://maps.app.goo.gl/mQXbBnLqFSspPjN9A
住所　高知県高知市新本町２丁目１５−１１
URL　https://youtu.be/vdNUQ1rNdn8

2:28:48　高知市）豚太郎 介良店(本部直営店)
地図　https://maps.app.goo.gl/SJQiMfPj6AkN36yF6
住所　高知県高知市介良乙１０６０−６
URL　https://youtu.be/v5pYGmNbgMI

#ラーメン　#中華そば　#食堂　#高知グルメ　#炒飯

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります