カツ丼！ラーメン！普通の家かと思ったら超絶ウマい大衆食堂・町中華８選丨Japanese Ramen Food

カツ丼！ラーメン！普通の家かと思ったら超絶ウマい大衆食堂・町中華８選丨Japanese Ramen Food

I come here two or three times a week I usually get bean sprout ramen and beef soba It’s hot and Yummy Hard fried noodles Miso ramen It has a nostalgic taste
and I really like it Katsudon Niigata, Japan
3 minutes walk from Yasuda Station Established 50 years ago
Chinese cuisine Miraku Parking lot next to the store Second-generation owner
Masakatsu Nakamura This ramen is healthy for the body and won’t make women or the elderly feel heavy in the stomach. The soup is made with pork and chicken bones and vegetables. The best domestic noodles are used. The soup has a nostalgic taste. Opens at 11:00. Hours: Lunch 11:00-14:00
Dinner 17:00-21:00
Closed every Wednesday and the third Thursday 6 seats at the counter 4 seats at tables Tatami room Large tatami room Ramen 600 yen, bean sprout ramen 750 yen
Gomoku soba 800 yen, meat soba 850 yen Fried rice 700 yen, pork cutlet curry 800 yen
Oyakodon 750 yen, pork cutlet bowl 800 yen Gyoza 550 yen, fried liver and chives 700 yen
Mapo tofu 700 yen, fried squid tentacles 450 yen Grilled sea bream dashi ramen Yakiniku set meal 900 yen
Umani set meal 950 yen Niku soba 850 yen Dandan noodles 650 yen Highball 450 yen Nostalgic crepe ice cream 120 yen Water is self-service Niigata Sangyo University High School
First time at Koshien Tabletop condiments: pepper, vinegar, soy sauce, chili oil Rice is from Kashiwazaki First customer arrives Order for pork cutlet set meal Pork cutlet set meal Eat a leisurely meal at a long-established restaurant Regular customers visit Boil water to boil noodles Warm the bowl with hot water Vegetables to use for meat soba Fry pork Add vegetables Remove for now Add soup Add water-dissolved potato starch
to thicken Beef soba noodles 850 yen Grilled sea bream broth ramen 650 yen Beef soba Plenty of cabbage and pork filling The nostalgic soy sauce flavor
wets your appetite So tasty you can’t stop eating Chinese soup as a side dish Pork for katsudon Pork cutlet bowl A hearty bowl of pork cutlet bowl with a strong dashi stock Niku soba that has captured the hearts of young people It’s been a while since I last came here
I work as a waiter at school, so I come here It’s piping hot
And it’s close, so I’m grateful It’s so good The meat soba is always good Gyoza Set meal Making mapo tofu Mapo set meal The hot mapo tofu is delicious Ordering a yakiniku set meal Pork yakiniku set meal Orders for meat soba never stop Meat soba High school students from nearby areas who occasionally visit A hearty meal of meat soba noodles and gyoza Build up your stamina Make yakisoba noodles Yakisoba noodles Make miso ramen Miso ramen Time flows slowly inside the restaurant Pork cutlet bowl Stir-fried liver and chives I come here two or three times a week I usually get bean sprout ramen and meat soba The bean paste sticks to the noodles really well and is very tasty Make Gomoku Soba Gomoku Soba
Vegetables galore, hearty Double-fry Deep-fried squid tentacles I ordered meat soba Meat soba 850 yen The noodles are so tangled with the sauce that you can’t stop eating… The cabbage is crisp and full of toppings 13:35 An order for hard fried noodles is placed Ramen 600 yen Half a bowl of fried rice Make stir-fried vegetables Stir-fried vegetables I came here recently and it was so delicious that I wanted to go back again, so I came here today It has a nostalgic taste
I really like it It’s delicious 14:00
Lunch session closes A close look at the Chinese restaurant “Mikuraku,” a nostalgic taste loved by locals Plenty of scorched green onions.
Ginger soy sauce soup Homemade chashu pork Chashu-men large bowl Ramen large portion To the main story Niigata, Japan
Pachinko DAMZ Kashiwazaki tenant inside Ramen Gyoza Aokiya
Nagaoka ginger soy sauce ramen can be tasted Ramen store split from “Ramen Aokiya” in Nagaoka, Niigata Manager, Tokinori Takano So the ramen shop was there originally, but I took it over in April of 2020. (Ramen Aokiya in Kashiwazaki) was going to pull out, so they asked me to take over and let me do it So we are doing it with the know-how that they gave us. Draining the blood from the pork bones carefully remove the scum Ingredients for soup Ginger, garlic Onions Kelp, dried Ginger soy sauce ramen, so more ginger Stir-fry green onions for soup Add to pork bone broth Wait for the extract to come out and that’s it. Heat up the bowl (chashu pork) re-boil and then heat for about 30 minutes and then steam the rest of the time and that’s it Chashu is made almost exclusively from pork kata.
I add a little bit of thigh meat. Checking chashu pork On weekdays, there are businessmen and people in work clothes. We are a tenant of a pachinko parlor, so we have pachinko customers almost every day. On weekends and evenings, there are families here. Taking out chashu pork Leave it for a while green onion Spinach Main ingredients of ramen noodles Ginger soy sauce ramen, so I’m careful to control the temperature so as not to spoil the flavor of the ginger. If you boil it down too much, it loses its flavor. It just doesn’t taste good when it’s lukewarm, so I’m careful to aim for just the right temperature. The same noodles are used as those used at Ramen Aokiya, which is now a separate business. Sticky noodles that do not easily stretch over time Some customers dare to order soft noodles.
Some customers even order it with soft noodles. Even when softened, the texture is not bad Clerk at work cleaning 10:50 Cutting chashu Prepare drinking water 11:00 opening Parking available in front of store Opening hours meal ticket system Ramen 800 yen Ramen large portion 850 yen
Chashu-men 950 yen Chashu-men large portion 1000 yen 6 gyoza (dumplings) 450 yen Mini chashu pork bowl 350 yen
Rice 120 yen, toppings available Cold mazesoba 950 yen Evening set menu specials
from 17:00 to 19:30 Customers who use Pachinko Dames
Free change to a large bowl of noodles Table-top seasonings
Pepper, chili pepper, gyoza sauce, vinegar, raayu Gyoza dumplings, to-go, 6 pieces, 450 yen Table seating
Spacious and clean interior Counter seating Niigata Sandaitsuke High School
First appearance at Koshien Welcome! Customers arrive at the same time as the store opens Customers arrive one after another Ramen noodles in a large bowl Add salt and umami seasoning Soy sauce sauce Green onion Ginger soy sauce soup Ginger soy sauce soup.
delicious with noodles ramen noodles The sharp soup is addictive Delicious! Large bowl of chashu pork noodle soup Start with the soup… Customers taking their time to enjoy their ramen Ramen noodles with chashu pork Customers seeking ramen Chashu pork is cut during business hours A nice bowl with lots of ingredients You can also enjoy changing the flavor with table-top seasonings Superlative ramen rush Pachinko parlor is also very crowded Ramen noodle large Topping iwanori Chashu ramen I can’t get enough of the volume… Chashu pork with a good balance of fat and meat 12:20 slurps noodles substitute hot water for boiling noodles Chashu noodle soup Cha-shu noodle orders continue Cha-shu noodle bowl It’s so refreshing and delicious with just the right amount of flavor! A never-ending flow of customers The water used to boil the noodles is changed many times large bowl of chashu pork 6 gyoza I ate ramen here while fishing today, and now I’m going fishing again… delicious! The ramen rush continues Ramen noodles large Order chashu ramen Cha-shu ramen 950 yen Chashu pork, spinach, pickled bamboo shoots Easy-to-eat, delicious noodles 15:00
Lunch business ends Night business and preparing for tomorrow’s business They come in with salted bamboo shoots, so we change the water for about three days to remove the salt, and now they’re in this state. Put leeks and sugar in a pot Put menma (pickled bamboo shoots) Prepare pork kata and thighs for chashu pork Removing small bones, cartilage, and other inedible parts Use 20 kg of pork on weekdays and 40 kg on weekends Preparation of green onions Careful cleaning Cutting charcuterie in preparation for night operations It was a close contact with “Ramen Gyoza Aokiya”, taking over the taste of Nagaoka ginger soy sauce ramen! Soy sauce broth and medium-thick frizzy noodles
Old-fashioned “Joetsu Ramen I love it. This is the only place where you can eat old-fashioned Joetsu Ramen
It’s the only place where you can eat old-fashioned Joetsu ramen. I think it’s important to offer the same taste every day Soy sauce chashu pork noodle soup Chashu tsukemen extra large Very tasty. Niigata, Japan
8 min. walk from JR Kasuga-yama Sta. In business 40 years
Ramen House Aoki Kasugayama Soy sauce soup with pork stock and medium-thick noodles
Proud of our traditional Joetsu ramen Ramen House Aoki
Three stores in total operating in Joetsu City, Niigata Prefecture Representative, Teru Aoki Preparing soup for the next day
Breaking up pork offal The backbone, the ribs, the backbone.
All kinds of things. It takes about 19 hours, so My parents were the first to start it. And then I took over and I’m what we call the second generation. （We have quite a few regulars.
Not just once a week, but twice or three times a week. We are in the countryside, so we can’t do without new customers.
We have to have regular customers. The challenge is how to keep the regulars coming back It’s important to offer the same taste every day, rather than something strange, new and unusual. Pork belly is washed, warmed, and bled in boiling water Chashu pork cut into pieces There is a frozen ramen machine outside the restaurant With vending machines, you can buy it after hours.
You can buy it in the morning or in the middle of the night. Oh, and you don’t have to come into the store to buy it Washing menma drain off the water If it’s menma boiled in water or salted menma, it’s easy to prepare I think dried bamboo shoots have a much better flavor and chewiness than salted bamboo shoots. I boil them once, and after that I change the water and squeeze them, and after about 4 or 5 days they are in this state. After two days, it will be like this and after another 2 or 3 days it goes like this the flavor of bamboo shoots is definitely better this way Seasoning menma Menma is brought to a boil, then simmered for 4 minutes Pork stock heated Pork brisket, meat from the head
And the so-called back fat Put in boiling water to remove blood Pork belly for char siu pork Pork belly for chashu pork is added to the prepared soup Making chashu pork Removing excess oil from pork belly Shaping pork into rounds Wrapping pork with string Hot pork backfat and kashira meat are placed in a skillet I think if someone in my industry could see this, they would be surprised at the ingredients I just used. It’s just pork stock.
And there’s also pork and back fat. That’s, well, it’s not that unusual, so The fact that gara is a soup stock made only from pork bones is probably a rarity in Japan.
It’s probably very rare in the whole country, isn’t it? In general, there is a local ramen called Joetsu Ramen It’s made with pork stock only, which is the style here It’s very rare to have only pork broth. Maybe you’ve never had it.
I’m sure you’ve never had it before. I don’t know if you can imagine what it tastes like, but I think you’d probably be surprised if you ate it I think it’s very different from what you imagine, and I think pork soup is very rich or something. I think it’s a little bit different from what you might imagine. It’s very clear and fragrant. I can’t describe this one either, but if you don’t know it, you should try it! 10:06 I got a freshly ground iced coffee Noodle making operation Making 400 servings a day, including for other stores When the temperature of the flour exceeds 20 degrees Celsius, it becomes sticky while mixing, and I change the amount of water to prevent this It’s going to be dry and sloppy. Soboro-like powder is made into noodles Stretching two rolls into one roll one roll is made Rolls are rolled and stretched again while beating Setting the blade Storing cleaning Setting meal ticket machine meal ticket machine meal ticket machine small table Counter seating Table seating Waiting area available Soy sauce ramen: 1000 yen for a regular portion, 1100 yen for a large portion of 1.5 ramen
2 extra large ramen noodles 1,200 yen Shoyu chashu-omen 1,300 yen Black soy sauce ramen 1100 yen White soy sauce ramen 1100 yen
Miso ramen 1,200 yen Tsukemen 1,300 yen Table-top seasonings
black pepper, white pepper, vinegar, shichimi Souvenirs
Frozen ramen set for 1 person1,000 yen
Lentil frozen ramen noodles, 1,000 yen per person Aoki smartphone app
Stamps are accumulated 11:00 opening Open 11:00-14:00
　　　　17:30-20:00
Closed until 23:00 on Fridays and Saturdays Closed = Monday night – Tuesday First regular customer arrives. Ingredients for ramen Soy sauce ramen Lifting noodles… slurp the noodles Joetsu Ramen that fascinates everyone I love it! It’s the only place where you can get traditional Joetsu Ramen! The soup is so good! Soy sauce ramen Itadakimasu I come here from time to time It’s very tasty, just the way I like it! I’d like to try a different flavor next time! A regular male customer comes to the restaurant. Good old-fashioned Joetsu ramen! Shoyu (soy sauce) Popular with Imadoki-girls! Special and large orders Black chashu ramen, extra large portion Shoyu ramen, large portion
White chashu ramen Aniki and his friends eating ramen in Joetsu Very tasty as usual! It’s rather light, but the soy sauce flavor is very strong.
but the soy sauce flavor is very strong. It tastes so good that I want to drink it all up! People seeking Joetsu ramen White soy sauce ramen Tightening tsukemen noodles with water Chashu tsukemen extra large
Topped with seasoned sesame seeds Isseki nicho (shoyu and black soy sauce ramen)
Shoyu chashu ramen Add miso Add sesame oil Add ground meat Miso ramen White soy sauce ramen extra large Shoyu ramen large portion without meat
A little green onion Shoyu ramen extra large portion I often get chashu-men shoyu I can taste the light soy sauce flavor. Replenishment of menma Make tsukemen Tsukemen
Topped with chashu pork and seasoned egg Miso ramen Shoyu ramen Ajitama Large bowl of white soy sauce with a little green onion Shoyu soy sauce ramen noodles with green onion
large bowl of ramen noodles with green onion Soy sauce ramen noodles with a little green onion Medium-thick, curly noodles are delicious I come here about 3 times a week at the most. The noodles, soup, and pork are delicious. I love it because it’s just like the owner says, “Joetsu Ramen”! I brought home some frozen shoyu ramen for my work friends Taking out chashu pork Chashu is dipped in sauce and simmered 13:00 I ordered soy sauce ramen Soy sauce soup and medium-thick noodles
The standard of Joetsu ramen Shoyu ramen (ordinary) 1000 yen The medium-thick, curly noodles in the soup are supreme… Medium-thick noodles go well with thick, rich soups like Sapporo’s miso ramen… On the contrary, the soup is not defeated by this noodle The pork broth and the medium-thick, wavy noodles are the characteristics of Joetsu Ramen. Ramen Aoki does not offer gyoza or rice dishes The owner wants you to enjoy the pure taste of Joetsu ramen itself. While the number of Joetsu ramen stores is dwindling, the shop continues to preserve the unchanged taste and food culture. The long-established shop of Joetsu Ramen
Ramen Aoki” close contact. Long queues even on weekdays at lunchtime! Niigata,Japan
Restaurant New Misa Run by a cheerful proprietress! The garlic miso soup is excellent!
Original Joetsu Miso Ramen Once you try this ramen, you won’t be able to eat any other miso ramen The portions are amazing
More than you’d expect The garlic really hits the spot Full of volume! Daily set meal Curry ramen Miso char siu Corn topping Extremely large servings of fried rice A huge serving in a two-tiered bowl! 4 minutes by car from Nakago IC
“Shokudo New Misa” opened 57 years ago A long-established drive-in popular for its original Joetsu miso ramen Second-generation proprietress, Ueda Sachiko A lively personality leads the store Menma, a side dish for the daily set meal A dish that will have you eating away at it Making curry ramen and curry for set meals Curry roux Prepared all at once in a large pot Spaghetti with stewed vegetables and curry Mix the ingredients Continue simmering until the vegetables are soft The vegetables gradually dissolve into the curry Finished curry Make a sample of the daily set meal Miso ramen Noodles The daily set meal also comes with a rice bowl menu Today’s set meal is stamina rice bowl Stir-fry the ingredients for the stamina rice bowl A sample of the daily set meal The daily set meal is 1000 yen
(Second-generation owner, Takayuki Ueda)
The most popular dish is miso ramen My predecessor was from Hokkaido, and I was born in Hokkaido as well I brought the recipe for miso ramen, which is popular in Hokkaido, to Niigata I used local miso and it was a perfect match
So I made it Hokkaido style with garlic, and it’s still very popular today. I tried their signature dish, miso ramen. Garlic soup with onions, bean sprouts, and minced pork.
The shichimi pepper adds a nice spice and makes it delicious. Washing rice
How to wash rice Koro Niigata rice is delicious Onions used in large quantities for miso ramen 40kg on weekdays
60kg before the weekend Onions are purchased from contracted farmers Onions are cut by experienced staff, not too thin, not too thick Wash the bean sprouts Crunchy, fresh bean sprouts enhance the miso ramen Making noodles Started making homemade noodles in 1987
Made medium-thin curly noodles that are easy to eat On weekdays, they sell about 250 to 300 servings During Golden Week, they sometimes sell 1,000 Medium-thin curly noodles Cleaning
Opens at 9:00 Business hours: 9:00-21:00
Closed on Tuesdays Spacious interior Table seats Lots of autographs of famous people lined up inside (Prices at time of shooting)
Miso ramen 900 yen, daily set meal 1000 yen (Prices at time of shooting)
Miso ramen and rice balls 1000 yen, miso ramen and half a plate of fried rice 1300 yen (Prices at time of shooting)
Positive Fried ramen 800 yen, miso pork 1300 yen (Prices at time of shooting)
Fujisan fried rice 900 yen, curry rice 800 yen (Prices at time of shooting)
Pork cutlet bowl with sauce 1000 yen, large pork cutlet bowl with sauce 1200 yen Frozen foods are also sold
Enjoy the taste of New Misa at home Water is self-service Customer arrives
Orders the daily set meal Cooking begins The soup stock is made from pork, chicken, and vegetables, and the food is ready in the morning. A thick soup Dissolve the miso and add the bean sprouts and onions Make the stamina bowl for the daily set meal Put the rice in the stamina bowl Plenty of vegetables in a sauce that goes well with white rice Pickled vegetables on top Ping Soup made with plenty of local Joetsu white miso Mellow and deep flavor Daily set meal Serving Rice bowl full of stir-fried vegetables and rice
A hearty meal The exquisitely seasoned bean sprouts are delicious Sorry to keep you waiting Medium-thin, curly noodles that mix well with the soup
Enjoy a bowl of bliss The miso ramen is the most popular! Miso ramen and half-pork cutlet bowl Miso ramen and rice balls Miso char siu Welcome The hostess is active in a wide range of areas, from cooking to serving High-quality miso soup
The addictive taste is the best… A side dish for a set meal, a local Offering freshly harvested bamboo shoots Making onigiri The larger size is nice Onigiri Corn with butter topping Making stamina rice bowls for the daily set meal Adding vegetables Stamina rice bowls Established Miso purchased from a 90-year-old miso brewery
Chicken bone soup Garlic miso soup handed down for generations Thick pork slices Daily set menu The crowded restaurant Miso ramen ordered by many Drinking up the soup and finishing the meal The parking lot is packed with cars Filled to the brim Three large servings of miso Two miso and one miso char siu The bean sprouts that have absorbed the soup enhance the flavor Plenty of onions and bean sprouts Cutting the char siu Miso char siu Orders keep coming in one after another! The staff are working at full speed! Large serving of miso ramen A different bowl for the large serving The hostess is busy running around Making onigiri to go with the set meal Serving the food The miso ramen rush is unstoppable! Working people visiting for lunch Eat heartily and get a boost of energy! It’s the best!
It’s delicious Staff) How many times have you been here? This is probably the 5th time I’ve been here today It’s delicious. The garlic really kicks in. I feel like coming here sometimes. The miso ramen is delicious, and the fried rice is crispy and delicious. I recommend it. A line forms in front of the restaurant The restaurant is full Ordering a large serving of fried rice Heaping it up like a mountain A stunning visual cha -rice Certified restaurant with delicious, moist fried rice Rush to serve food Enjoy the golden miso soup 13:05 A group of four customers The portions are amazing
More than I expected Curry ramen Curry ramen and rice balls Rice balls made with rice from Niigata Prefecture are delicious! Sauce katsudon
Cabbage is added in the Niigata style Salt ramen Miso char siu Very impressive char siu I don’t think there are many places where onions are added to miso ramen It’s very sweet The miso here is probably one of the best in Japan I had the katsudon It was juicy New Mass T-shirts are also on sale There are also plenty of rice accompaniments, such as rice miso, ginger tsukudani, and karamikko Miso ramen set for souvenirs Donation box
They served soup kitchens many times during the Noto earthquake After the lunch rush, they prepare the char siu Marinated in sauce Niigata’s proud bustling restaurant
Customers continued to come after that Introducing Shokudo New Misa, the original Joetsu miso ramen restaurant Niigata, Japan
15 min. walk from Uchino station Taste of Mother “Yuufuku Bento Close contact with a cheap bento shop where many students come to store. Naoki Kobayashi, owner of the store 8:05
Start making lunch box. Prepare rice Rice grains are big and suitable for lunch box. Rice is grown in Niigata prefecture. 25 kg of rice is cooked every day. Deep fried chicken is the signature dish. Most popular is the standard soy sauce deep-fried chicken. Then there are many people who change the flavor depending on their mood of the day. (Staff) Deep-fried chicken It’s big. Yes, you make each one bigger. The owner is in charge of frying. Mari, the wife Mari-san is in charge of making side dishes. Numerous preparations are made at the same time. Making oyakodon (a bowl of rice topped with chicken and eggs). Turn beaten egg into bowl. Lay down large pieces of chicken. Oyako-don is amazingly popular. Oyakodon is very popular. Spicy miso cheese bowl with eggplant and pork is made. Pork belly Add eggplant and mix. Sprinkle melted cheese with roasted sesame seeds. Make katsu-don (pork cutlet served on top of a bowl of rice). Make croquette & fried white meat lunch box. Mayumi, Mari’s mother Mayonnaise Sauce Finished with three shumai on top. Croquette & white meat fry bento 300yen I can choose deep-fried chicken from 1 piece to single item, You can choose the size of rice, Choose several flavors of deep-fried chicken, You can freely combine them. This is a bowl of rice topped with bean sprouts and starchy sauce. This is rice topped with bean sprouts. Because the price is 300 yen, It’s a great selling product. Thicken with potato starch. Finish with sesame oil. Bean sprout ankake-don 300yen Mari’s sister, Maika Cutting green onion. Make menchikatsu & karaage bento. Left:Katsu-don(pork cutlet) 630yen
Right:Menchikatsu & Korokoro Karaage bento 540yen Finishing up fried horse mackerel nori bento. This is another popular 300yen bento. Curry deep-fried chicken. And lemon curry and habanero curry. I make curry deep-fried chicken. Deep-fried chicken with over 20 flavors to choose from, in addition to the standard soy sauce flavor. Sauce katsudon is finished. Sauce is poured on top. Finish with green onions on top. (Staff) Are you going to be the second generation? Yes, it is. Originally, my predecessor and I knew each other, where we thought of transferring it, Would you like to try it? I was told, And so we’re going to do it. I make ume shiso chicken rice bowl. Chicken is grilled from skin side until surface is crispy. Turn when browned. Put plum paste on top. Juicy chicken and crispy ume shiso flavor go well together. Umeshiso chicken rice bowl 490yen This is garlic chicken donburi Packing a super large bowl of Yakisoba. Super large Yakisoba, 380 yen. Finish hamburger steak & karaage donburi Finish up boned and grilled salmon lunch box. Each deep-fried chicken is individually wrapped. Fried vegetable lunch box is made. Finish making tantan-don(rice bowl). Pour chili oil on top. Finish with green onion on top. Took pictures for Twitter. (Staff) You used to do it differently before, right? Yes, it was an ordering system before, We were making and serving (orders) on the spot. We had to wait in line outside and so on, There were a lot of people who had to wait a long time, So I decided to make it this way. So, I wanted to make it so that people could see it with their own eyes and actually buy it, So you can eat a lot of different kinds of food. 11:00 opening Karaage Single Item
Soy sauce flavor 110yen
Other flavors 120yen Oyako-don: Bowl of rice topped with chicken and eggs 370 yen
Pork and thick fried bean curd bowl with rice topped with chicken and pork 490 yen Sauce katsu-don: 590 yen
Pork cutlet served on top of a bowl of rice 630 yen Dandan-don 440yen Croquette & Fried White Meat Bento 300yen
Fried horse mackerel nori bento 300 yen Small size Karaage
4 pieces in a pack 200yen 1 kilo mega-lot bento
W Chicken Katsu Bento 9 80 yen
Pork belly bento 9 80 yen A student comes to the store right after opening. Student customers arrive one after another. Students choose their lunch boxes. Bustling inside the store (Staff) Fried rice and plus? Yes, deep-fried chicken. I like deep-fried chicken a lot. Thank you very much.
We will take care of it. 490 yen. All the labs are the same, We’re all going out to eat together, Basically, I come here a lot. I come here twice a week. (Staff) That’s great. It’s always one fried chicken and a side of rice. I buy that combination. (Staff) Are you a student? Yes, I am. (Staff) Where can I eat? Right now I always eat in the lab. (Staff) What do you like about this restaurant? Cheap! It’s cheap, and they recently started selling it in small lots, It’s a good place to be able to adjust the amount of food you want to eat and buy it. Man in work clothes examining karaage section. He chooses garlic and salt flavor. Reconfirmation behind the man in distress. Another man also decides on garlic salt flavor. Blows away any doubts, pointing and confirming Owner continues to deep-fry chicken during business hours Sells an average of 600 pieces a day, depending on sales. 11:31 Lunch time of neighboring universities Lots of students visit the store again. (Staff) Is it like this every day? Yes, every day. This is the peak right now. Female students looking for fried chicken Delicious. Two fried fish today. Salt sauce with mayonnaise and grated sauce. I’m going to eat in the university because it’s near the university. (Staff) What did you buy today? A hamburger steak and deep-fried chicken on rice. (Staff) Do you have any recommendations? Deep-fried chicken, after all! People line up for cheap homemade bento. (Staff) What kind of restaurant do you want to be in the future? We are aiming to create a store where people can easily buy our products, We hope to have a lot of customers from various walks of life. I would like to have not only students but also general customers, I want to have interesting products and things like that, no matter when you come, I’d like to offer something different, something that’s different from what’s on the menu, We always have some variation of deep-fried chicken, I hope I can find another delicious flavor or something. A close look at a ramen shop in Japan that has amazing ultra-thick chashu pork! Niigata, Japan 10 minutes drive from Itoigawa IC
Ramen House Higashi Teramachi Restaurant boasts shockingly large portions of homemade chashu pork Owner (70 yrs. old) (Staff) When was the business established? Founded in 2004
Twenty years now. Homemade chashu pork Proudly served in thick slices 70 kg of meat for chashu pork is used every week Customers also eat chashu-men and some take some home green onion Steadily preparing for the opening of the restaurant Table and counter seating Zashiki seating Menu table Ramen noodles 700 yen Gomoku ramen 950 yen Negi chashu ramen 1200 yen
Tonkotsu ramen 900 yen Soybean milk ramen 950 yen Tanzan-men 900 yen Tanmen 950 yen Motsu ramen 1000 yen
Miso chashu pork 1250 yen Mapo ramen 1000 yen Yaki-soba 850 yen
Black yakisoba 900 yen Special ramen 1400 yen
Kimchi ramen 950 yen Pork belly ramen 1150 yen
Pork belly bowl 1150 yen Large size chashu pork ramen 1000 yen
Daily special set 850 yen Beef bowl 1000 yen Chinese rice bowl 1000 yen
Chashu-don rice bowl 1100 yen Curry and rice 700 yen
Ramen set 950 yen Chicken cutlet curry 1150 yen
Chicken hamburger steak curry 1150 yen Fried chicken 650 yen Fried edamame 600 yen
Menma 400 yen Gyoza 500 yen Frankfurters 500 yen Cheese rolls 600 yen
Kushikatsu 600 yen Kimuchi 500 yen Chicken hamburger steak 600 yen
Mixed set meal 1,300 yen Chashu take-out
1,600 yen, 2,600 yen 11:00 opening Making pork belly ramen Pork belly Onion Tare Soup Sipping medium-thick, curly noodles A customer comes in Cutting chashu Making green onion chashu-men Throw in noodles Drain off the hot water Seasoned chashu pork Large green onion on top Six pieces of extra-thick chashu pork Customers challenging the towering chashu Waiting for you Volume that makes you look twice It’s like a steak 12:18 Two men come to the store An order is placed Cha-shu-men Daily set order Meat, ramen, rice guts
daily special set Waiting for you A restaurant with a large menu, so male customers are noticeable Some days the owner is a one-man operation Some people come to the cash register and say, “Wait a minute.” I make them wait for the cashier to serve them. because the noodles stretch Chashu menu is popular Tremendous volume fills men’s stomachs Many fans of strong chashu pork Unfinished chashu pork can be taken home The owner says it’s hard these days with the price of meat, but he keeps the volume up. Green onions are piled high Menma (bamboo shoots) Waiting for you Shocking ramen Great flavor, great… Raking through the chashu pork… slurping up the noodles … savor slowly The owner does all the cleanup and tidying up by himself Wiping tables (Recommendations from the char siu menu)
Put the chashu on the side, leaving only the egg place empty It’s great in a bowl. because the juices come out of the meat. And fried rice is the best. Because it’s soaked in flavor. Bottled juice Grilled pork belly Noodles Add sauce Soup Plenty of bamboo shoots Order follows Fried rice is made Fried rice (Staff) What is the most popular? As I thought, chashu pork.
Negi char siu or char siu noodles are the most popular And then there’s a lot of other things. There’s also iwanori ramen and other things. I ordered the green onion chashu ramen Pile of green onions Menma (bamboo shoots) Chashu pork with a full stomach Medium-thick noodles with soup Making chashu pork for take-out Great for drinks and parties Niigata Ramen House Higashi Teramachi, run by a friendly owner. The big bowl of chashu pork is amazing!
It was a store that must be noticed! Japan Niigata
JR Naoetsu station Soba restaurant “Naoetsu-an” right outside the north exit Close contact starts at 5:20 Clerk was at work. Preparing tempura Kakiage(deep fried oysters), shrimps, meggis, squid lizardfish, suruten(squid) There are many menu for ekisoba.
Kakiage-ten-soba 490yen, Nishin-soba 520yen Nori udon 420 yen Egg udon 370 yen
Ebi-ten udon 510yen Recommended Menu
Mozuku Soba/Udon: 480 yen
Kenshin soba/udon 540yen Specialty of Naoetsu
Ika-gesoten udon or soba 540yen Specialty of Naoetsu
Megisuten udon/soba 540yen Megisuten udon noodle Megisuten soba Kakiage Soba/Udon
Kenshin soba/udon is popular Megisuten 220yen Mozuku 160yen
Nishin 200yen Raw egg 60yen Rice ball (Salmon, cod roe)
130 yen each Dashi Tsuyu (Japanese soup stock) The rich and addictive taste of dashi soup. Boiling time is a few seconds. It’s boiled quickly, put on top, and served in 10 seconds at the earliest. Free topping of tenkasu Preparation complete Naoetsu-an used to be located in the station, but moved to the present location It is still loved by many, repeat customers of all ages. A customer who hadn’t been here in 20 years said, “It didn’t taste any different.” I’m really happy when you say that. Carrying eggs and other ingredients from the nearby management company “Hotel Hi-Mart”. Cleaning Clean and polish windows. Activate meal ticket machine Soba/Udon/Individual Menu items with toppings, good value Preparation of tempura such as megisu is done at a nearby hotel. Operating company Hotel Hi-Mart, located across from Naoetsu Station Kitchen of Hotel Hi-Mart Suruten (squid tempura) Geso-ten(tempura of squid) Making tempura batter Geso tempura Meggis Bigeye Tempura Preparation for kakiage Onions, carrots Popular toppings fried oysters Here we start preparing rice balls Ingredients are salmon and cod roe Grip with textile Niigata rice ball Wrapped in plastic wrap Preparing prawn tempura Finishing with special frying method Making tenkasu Preparing to transport from hotel to Naoetsu-an Delivering tempura to Naoetsu-an
(May not be delivered right after opening) 7:00 opening In the morning, commuters and cab drivers are the main customers. Only counter seats Tabletop
Toothpick, chili pepper Guests arrive Soba noodle with squid geso tempura. Soba noodles first thing in the morning! The dishes are lowered by themselves after eating. Shrimp tempura soba A customer who came by on a whim Order of mozuku soba Fresh mozuku seaweed topped with a quail egg. Pour soup stock and serve. Mozuku soba Tenkasu and mozuku go well with each other. Soba mixed with mozuku is delicious. Customers come to this restaurant for morning hunger Soba noodles with tempura, mozuku seaweed topping This is the order of Naoetsu Gourmet at a stretch. Customer adds mozuku seaweed to Megisuten-soba. Putting green onion on top Tempura of Megisu with soup stock Next, order Kenshin Udon Nori, raw egg, suruten Pour plenty of soup stock Kenshin udon noodles, here we go. Kenshin Udon Popular menu named after military commanders Kisoba(buckwheat noodle) Hot soba noodles, perfect for cold mornings Mozuku soba noodles with raw egg Mozuku soba noodles with quail egg and raw egg, eggs all over Tourist customers often eat mozuku soba or megi-ten soba. Ordered “Omegisuten-soba”. Oomegisuten-soba 540yen Large megisu tempura Easy to eat, soft noodles The thick broth is very appetizing, and I ate it in no time. Dashi is added as needed. Cleaning while finding gaps 9:30 Noodles delivered Well-known local “Ishikura Noodles” are used Udon noodles are also made by Ishikura Order Kisoba, the original taste of buckwheat noodle Simple “Kisoba One of the most ordered dish Kakiage soba, raw egg topping Tarako onigiri, kakiage tamago soba, raw egg topping. Face, nudge it into the bowl and sip it. Regulars come in. Ika-geso-ten-soba, seaweed. (Staff) How do you like the taste? It’s the best. Frankly speaking, this is the best place. Ordering Kenshin Udon Full of seafood, Kenshin udon is delicious! Japanese style Chinese order Chinese soba noodles with soba-tsuyu (buckwheat sauce), a local delicacy. A dish with different texture and taste from soba or udon. Megisuten menu is ordered repeatedly. Kenshin udon is ordered. Kenshin udon 540yen Plenty of nori seaweed is nice. Elastic squid Chewy udon Taste that soaks into hungry stomach Another waiter goes to work Shrimp tempura udon Customers keep coming for Udon and Soba Kakiage Udon
topped with seaweed Both soba and udon are delicious Well-prepared offerings Megisuten udon 11:20 Customers seeking lunch Peak lunch time is two people Salmon rice balls and Japanese style Chinese food Japanese style Chinese”, a hidden favorite Men slurp up noodles served at high speed. Large bowl of mozuku soba Kenshin soba (buckwheat noodles), large portion Shrimp tempura soba 12:21
Customers crazy about udon and soba Customer orders mozuku soba mozuku soba noodles 480yen Collaboration of Tenkasu and Mozuku Mozuku matches perfectly with soba Soba with a lot of quantity, very satisfying. Great texture… Naoetsu station where Hokuriku line and Shinetsu line connect
The soba at the station is delicious. Niigata, Japan
5 min. drive from Joetsu IC Kitchen Pancho Joetsu Interchange Nostalgic, retro atmosphere inside the restaurant Manager, Mr. Takeuchi The manager and his classmate from vocational school, Shimada-san Clean and tidy kitchen (Staff) What kind of preparation do you do? Mostly sauce, noodles. Water boiled for spaghetti. Preparation of noodles Common to all Pancho restaurants
Original noodle with special care Large quantity of noodles, put in Boil for 21 minutes. Stir noodles to prevent adhesion. Prepare sauce ingredients. Cut onions. For sauce, cut into small pieces. Preparation of rice Cooking rice Mince garlic Butter Sauce preparation Garlic Neapolitan sauce. Onions Water Special Neapolitan sauce Secret Neapolitan powder is added Stir to prevent burning. Tomato ketchup Coffee machine preparation Starbucks coffee. Hot coffee for dining guests. Starbucks coffee beans It’s a nice service. Cleaning of store Preparing spaghetti ingredients Cutting onions. For garnish, cut into half-moon slices. Spaghetti with onions, sausage, and green peppers Preparation of hashed meat sauce Preparation of meat sauce 42 00:05:39,238 –> 00:05:45,111 “Once again, Neapolitan is good. I want people to say, ‘Once again, Neapolitan is good. Spaghetti is boiled. (Staff) How many servings is this? I think it’s about 40 servings. (Staff) Does anyone order a very large portion? Female eaters, a lot of them. I was worried if I could eat all of them. I am worried if I can eat all of them. Spaghetti is boiled to the core, then cooled. Spread salad oil evenly over spaghetti. After this, let it rest for half a day to make its elastic texture. Coffee is served. Rice is cooked. Tabletop, cheese powder ready Preparation for opening Snow cleaning (Staff) What kind of clientele do you get? On weekdays, there are many middle-aged couples. On weekends, a wide range of ages come, from top to bottom. 11:00 opening Inside the restaurant: counter seats, table seats Neapolitan: ordinary 890 yen, large 990 yen
White Neapolitan: ordinary 990 yen, large 1,090 yen Substantial take-out menu
Meat Sauce – ordinary 990 yen
Om Napo, ordinary 1150yen Stamina Curry (fried egg) Normal 1190 yen
Hamburger steak spadish ¥1,000 Every month, the day on the 8th is Pancho’s Day.
Free topping coupon present, etc. Wide variety of seasonings to choose from Service miso soup, etc. Shortly after opening, 2 men come to the restaurant Regulars also come to the store Two Neapolitan and white Neapolitan are made. Special margarine Toppings, fried, fried Fried egg and bacon are fried. Shake the frying pan with both hands. Bacon Garlic (Staff) It seems to be very hot in the summer, doesn’t it? It’s hot. Even in winter, it’s hard because it gets so warm. Topping, seafood mix Tomato sauce Saute with sauce over high heat to concentrate flavor. Two Neapolitan dishes are ready. White Neapolitan sauce White Neapolitan is a garlicky, baked carbonara-like flavor. White Neapolitan is also completed Fried egg and bacon are put on top. Garnish with fried bean curd. Neapolitan Royal set (fried egg + thick sliced bacon)
Neapolitan with fried bean curd topping Please take your time. Thank you for your patience. I take a bite of noodles as soon as possible. Finishes white Neapolitan and chicken nanban. (Staff) Is there a menu that you always order? I usually order white Neapolitan rather than Neapolitan. I think it tastes very good. I think white Neapolitan is better than ketchup, and I never get tired of it. I also had chicken nanban and it was delicious. Man in work clothes came to the restaurant He orders a large Neapolitan royal set Make a set of Neapolitan large royal set. Frying pan, asked why to match. Because this is a large size and there are a lot of noodles, We do this to improve the heat efficacy. Please. Finish with pepper. Here you go, a set of Neapolitan large royalty. Please take your time. Pour Tabasco over it. Sprinkle cheese powder on top. 2.2mm elastic extra thick noodles intertwined with special sauce, classic Neapolitan. First, eat from the noodle. Finish the large size of noodles (500g). Finished with miso soup, very satisfied lunch time. Thank you very much. (Staff) That’s a pretty fast turnover, isn’t it? We are very fast. Our turnover is faster than a ramen shop. Making hamburger steak & crab cream spadish. Bake hamburger steak. Crab cream croquette is fried. Serve cabbage as garnish. Potato salad Serving rice. Curry is also popular and lots of curry is served. Omelette cheese curry is made. Serves Neapolitan. Put cheese on top. Serve with hamburger. Serve with demi-glace sauce. Hamburger steak & crab cream spadish Hamburger & crab cream spadish. Excuse me. Bake an omelette. Put a tender half-boiled omelet on top Pour curry on top. Please. Omelette cheese curry Please excuse the front. Please take your time. Take a bite from the middle with melted cheese. Peak of lunch time, orders come in one after another. Two people quietly processing orders in perfect coordination. Manager continues to swing frying pan White Neapolitan and Curry With Neapolitan are completed. Neapolitan is completed Excuse me. Om Neapolitan Meat Sauce Regulars whose workplaces are in the neighborhood (Staff) How often do you come here? I come about three times a week. (Staff) What do you always ask for? Stamina curry or meat sauce? When I want to work hard in the afternoon, I order chicken nanban spadish. (Staff) What did you order today? I had a meat sauce today. (Staff) Do you have any recommendations? The quantity and the taste, It’s a place that comes right out. That’s where I like it. Hamburger steak & thick cut bacon & eggs spadish
Hamburger steak spadish is ordered. Hamburger steak is grilled. Grill thick-cut bacon and fried egg. Serve cabbage. Serve rice. Serves Neapolitan Serve with hamburger steak. Pour demi-glace sauce. Please. Put thick slices of bacon and a fried egg on top. Hamburger steak spadish
hamburger steak & thick cut bacon & egg spadish Neapolitan large and
Bacon and Egg Spadish is completed Please… Here you go, Neapolitan large. Please take your time. Lunch time midway Om Napo, Neapolitan
Hamburger steak, spadish, meat sauce I ordered Neapolitan super-size. Super-size portion uses 1000g of noodles. Large, double the volume Original margarine Ingredients: onions, green peppers, sausage Original spaghetti, boiled and then laid out for half a day By cooking in two pans, even with a super serving, The heat and flavor are not uneven, and can be served in about the same amount of time as regular size. Special tomato sauce with plenty of tomatoes and vegetables Sauteed thoroughly over high heat. The first pan is finished. The second frying pan is finished. Pepper and Neapolitan superheroes are done! Here it is, Neapolitan super-sampler. Neapolitan super-serving 1,590 yen Neapolitan that makes the Neapolitans of the world fall in love with it. Volume, elasticity, flavor, hotness
The 4 specialties of Neapolitan I also ordered curry with meat. Meat sauce is poured on top. Pepper and curry with meat is done Excuse me. Curry With Meat 990 yen A popular luxury menu, where you can enjoy two menus in one dish. Plenty of meat sauce and noodles Spicy, rich curry (Staff) How long have you two known each other? Since I was a vocational student, so 15 years since I was 19. (Staff) Is the technical school for cooking? Cooking. Cooking. Here, if you want. (Staff) Excuse me, thank you! I got a gift for you.
It heats up in the microwave and reproduces the noodles from the restaurant. (Staff) What kind of restaurant do you want to make in the future? Because we are not yet well known in Joetsu, I would like to make it so that there is no one in Joetsu who does not know about it.

新潟グルメ８選

0:00 柏崎市）美楽
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19:36 柏崎市）らあめん餃子 青木屋
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39:19 上越市）ラーメンハウスあおき春日山店
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1:03:57 上越市）食堂ニューミサ
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1:25:41 新潟市）おふくろの味 ゆうふく弁当
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1:43:03 糸魚川市）ラーメンハウス 東寺町店
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1:57:30 上越市）直江津庵
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2:17:14 上越市）キッチンパンチョ 上越インター店
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うどんそば 北陸信越 Udonsoba
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