たこ焼き１日３０００個！？爆売れ必至の鉄板めし屋が衝撃すぎた丨焼きそば・お好み焼き

たこ焼き１日３０００個！？爆売れ必至の鉄板めし屋が衝撃すぎた丨焼きそば・お好み焼き

Takoyaki and yakisoba are selling like hot cakes! The popular restaurant “Tako Senryo” that Kanazawa residents are addicted to. The specialty flat yaki is very delicious . This restaurant is delicious. Tako Tako Kitchen Car Matsumuracho, Kanazawa City, Ishikawa Prefecture 10 minutes by car from Kanazawa Station Tako Senryo has 4 parking spaces available 9:27 Close coverage begins with the eat-in space. Manager Kimura Ken prepares the takoyaki batter. Eggs are expensive, aren’t they? The yam flour is an original blend ordered from a flour mill. Assistant manager Nakamura Chinatsu, who has been with the store for six years, says both the spring onions and cabbage are locally sourced. The cabbage is divided into those for yakisoba and those for takoyaki . The top part of the cabbage is for yakisoba, and the bottom part is for takoyaki yakisoba. This yakisoba can be eaten with the noodles and vegetables. If it’s thin, it won’t bother you. Chunky cabbage is also delicious, but eating them together is even more delicious (the cabbage for takoyaki). After this, it’s chopped finely by a machine. Online orders are also accepted, and the time, minute, and number of each item are displayed here, so you can find out what time the driver will arrive. A custom-made takoyaki maker. This takoyaki maker is long. Usually, it makes up to 10 or 8 takoyaki, but most commercially available takoyaki makers make this maker custom-made. Heat it up, oil it, cool it down, and let the oil soak in. Doing this every day helps prevent it from burning. 10:10 They start grilling 50 minutes before opening. In the 30 years I’ve been with them, the sauce shop has gone out of business, and I was worried about what to do with that delicious sauce. I asked the sauce shop and after much deliberation, they came up with this sauce, cabbage, and tempura flakes . I don’t think it’s the color of the tempura flakes, but it’s a mixture of various things. It’s octopus (you’ll get calluses on your fingers). At most, I sell takoyaki from a kitchen car five times a week. It’s hot in the kitchen car, so it’s better to move your body with one hand while turning it to prevent heat from getting in. Lard is delicious after all. This is liquid sauce , and this is bonito stock. It contains a variety of ingredients, including local Ono soy sauce.It is a powder sauce that is quickly drizzled on at the end to add salt.I have tried a variety of regular yakisoba sauces, but no other sauce clings to yakisoba better than powder sauce.It is completed with three elements: liquid, sauce, and dashi.The heat is adjusted appropriately.The outside is slightly crispy, and it is cooked a little at the end so that the octopus broth can seep out and the inside is soft.About 70% to 80% of orders are takeaway, and I would say about 20% are eat-in orders.The overwhelming majority of customers are takeaway.The heat is finely adjusted, the tables are wiped down, and the store opens at 11:00.The sign, chairs, and flags are put up.Tako Senryo is currently looking for people to work with us! Sorry for the wait. Please enjoy! 4 takoyaki for 480 yen, 6 for 630 yen (Sauce) Sauce: Dashi soy sauce (mayonnaise), white mayonnaise, ichimi mayonnaise Yakisoba for 780 yen, Omu soba for 980 yen, Flattened yakitori for 620 yen, Takosen for 200 yen, Daitoku Dog with red bean, custard and cheese for 250 yen. Lunch menu available on weekdays. Customers come to the restaurant to eat and drink. Order yakisoba . Liquid sauce, powder sauce . Dashi noodles are the same as those used in Fujinomiya yakisoba. Flattened yakisoba. Flattened yakisoba. Enjoy piping hot, freshly made takoyaki. Plenty of ichimi mayonnaise on top of dashi soy sauce. Bonito flakes and green laver. Soy sauce with ichimi mayonnaise. Spicy mayonnaise. Please be careful as it is hot. 6 takoyaki. Dashi soy sauce, ichimi mayonnaise. Large takoyaki. The soup is piping hot and delicious, the inside is meltingly soft and melting , and it’s so tender you can’t hold it with chopsticks. A man and a woman come to the restaurant and order one omu soba . They mix the filling and pour ketchup and white mayonnaise over it . The omu soba is wrapped in a freshly cooked fluffy egg. The fragrant fried noodles with sauce are appetizing. A couple comes to the restaurant and pours dashi soy sauce and sauce on it. They pour white mayonnaise, ichimi mayonnaise with sauce, white mayonnaise with soy sauce, and white mayonnaise with sauce. They taste takoyaki with various sauce combinations. (Staff) They come here often. I come here often. I love takoyaki and this restaurant is delicious. The inside is really soft and delicious. A family of five came in and ordered one large serving of yakisoba and two eight-piece takoyaki . We also ordered omu soba and yakisoba . These are eight soy sauce flavored and eight sauce flavored takoyaki. They ‘re hot so be careful. Enjoy the piping hot takoyaki and omu soba and yakisoba. We make the Daitoku Dog in azuki bean flavor . The freshly baked Daitoku Dog has delicious red bean paste . Welcome. Are you looking for takeout? Three eight-piece yakisoba. Flat-top yakisoba. Flat-top yakisoba. Takeout. Two eight-piece yakisoba orders. One order of yakisoba. Three six-piece yakisoba orders. A rush of orders!! The restaurant is too busy. We have homemade mayonnaise. Sorry to have kept you waiting. How many pairs of chopsticks would you like? Enjoy the restaurant’s flavor with three pairs of takeout . Make flattened pancakes (with cheese topping). Top with stir-fried vegetables and mayonnaise. Take your time. We ‘re very satisfied with the flattened pancakes . Super delicious. 12:37 Fried egg. Top with a soft-boiled fried egg. Yakisoba noodles with a fried egg topping and pickled ginger . We’re fully booked now, could you please wait ? Please sit down and wait . Two flattened pancakes and omu soba . Is this for takeout? My face just bursts with emotion. What do people always order? Takoyaki. The octopus is big and delicious. Recommended by my sister, the takoyaki rush here continues. Two men come in and order four pieces of chili mayonnaise. A large octopus is added. Cabbage, green onions, pickled ginger, tempura flakes . Welcome. We’ll serve you in order. Please wait a moment. Sorry to have kept you waiting. Eight and four. We have a cheerful conversation with the customer. Thank you. Four and a flattened pancake. How many pairs of chopsticks would you like? Ome soba takeaway Sorry for the wait Thank you very much Please be careful I tried it Takoyaki dashi soy sauce and mayonnaise 6 pieces for 630 yen. Crunchy cabbage and rich, creamy texture of omu soba. 980 yen. Omu soba wrapped in soft eggs. Delicious fried noodles with rich sauce. Creamy egg . 14:30 Lunch service has ended, and the whole day is only open on Sundays . Thank you for the staff time on Sundays . (The food truck) used to be out 5 days a week (now there are no staff at the store), so it’s not out much. Sometimes it’s out in front of a supermarket when there are people . I was shown the food truck. They use a 1.5 ton truck as a food truck (planned to exhibit). They have several things planned for next year (event plans, etc.) and are always sharing information. On the other hand, they are currently holding events. There are food trucks and various other things there based on some kind of event, but they collaborate with that . I was able to see the manager’s love for takoyaki, which is packed with his long-standing commitment to it . Rich, no gimmicks, and raw is the motto. Kanazawa Rich Chinese Soba “Shinsen” The strongest rich tonkotsu soup Ajitama Chinese Soba The soup was thick and clung to the thin noodles, and it was delicious. It was so rich, it was the first time I had such ramen . Pork and egg rice, meat-topped Chinese soba, chashu ramen If you want pork bone-based food, come to this store. The owner, who is a self-proclaimed “rich food nut,” is loved by everyone. Rather than being the best ramen for someone, I want to win with the best ramen for someone. Kanazawa City, Ishikawa Prefecture , 6 minutes by car from Kanazawa Station. Kanazawa Rich Chinese Noodles “Shinsen” Manager is on duty. Established in 2003. Rich pork bone ramen that pursues concentration is popular. Coverage starts from 9:00. Drain the blood from the pork bones. Domestic pork. Pork for chashu . Heat the meat for chashu in the oven. Season. Cut the pork belly for the egg and pork rice. Boil the cut pork belly. Add the cooking water to the soup. Boil the pork belly. Remove the moisture. Season the pork belly. Pork belly for the pork and egg rice and meat-filled Chinese noodles. The bones touch the pot. The soup is stirred periodically to prevent burning. The pork is made with specially selected domestic pork shoulder loin, which is placed in a container and left to marinate in the sauce for two days. 9:35am The owner, Taku Kawakata , is originally from Fukuoka. He came to Kanazawa when he was 17 years old. Nowadays, there are a lot of tourists here, but when we first opened, there were no customers at all. When we first opened, we couldn’t get the taste we wanted, so we stayed here. We only had about 30,000 yen in our pockets, and we thought we’d lose it all in exchange. Now, it has grown into one of Kanazawa’s most popular restaurants, with long lines of customers (in Ishikawa, Toyama, Tokyo, etc.). There are about nine affiliated stores. The owner learned the flavors of popular stores in Wakayama and continues to research his own unique flavors. The soup is cooked using a unique method. His motto is rich, no gimmicks, and no bones. The soup is prepared in three pots, and the pot on the far right is cooked in one go and is mainly used for classic pork bone ramen. Rather than being liked by everyone, he wants to win by making the best ramen for someone. Pig brains add a nice extra flavor. Only water, pig heads, and pork knuckles are used, as they only add water to create an impurity. The soup is simmered for a long time and then strained. Free refills of cabbage (kimchi flavor) are available. Staff: Is it pretty spicy? That’s right. The flavor doesn’t really soak in until a while, so we ‘ll have two cases of it by lunchtime alone. It’s perfect as a side dish for rice or ramen. The pork slices are cooked through . Moist pork shoulder roast pork slices. 10:11 AM . We cleaned up. We had tea. The main customers are office workers, students, and tourists. On busy days, they sell 300 bowls of ramen. They’re busy preparing the soup. There’s still a certain “marrow” in it, isn’t there? This is what makes it delicious. They cook it wholeheartedly, increasing the concentration and bringing out the natural umami of the pork bones to the fullest. They aim for the perfect bowl of rich pork bone soup . Shinsen’s commitment to “one bowl at a time” is this: the ultimate rich tonkotsu soup. The soup, noodles, and pork slices all have their own distinctive flavors. A word from a fool : I think the flavor of ramen is about balance, so the most difficult thing about concentration is the richness and sharpness. This grater is fresh (from being used so much) that it’s developed holes. Once every six months, we check the finished product in preparation for opening. We pack the pickled cabbage into containers and store them in small portions. We’re now starting the morning meeting for July 5th. Yes, we’ll be happy. Thank you and we look forward to seeing you again. We will do our best to continue to bring joy and energy to our customers and aim to be a company that spreads inspiration through ramen, a part of Japanese culture. We have a YouTube shoot today. Are your name tags OK? Yes. Thank you for your continued support today . Opening hours: Weekdays 11:00-15:00, 17:30-23:00, Saturdays, Sundays, and holidays 11:00-23:00. Chinese noodles 850 yen, seasoned egg Chinese noodles 970 yen, meat-filled Chinese noodles 1080 yen, pork ramen 1320 yen. Classic pork bone ramen 850 yen, salt pork bone ramen 1350 yen. Tsukemen 1000 yen, pork and egg rice (small) 500 yen. Gyoza set = ramen price + 450 yen. Fried chicken set = ramen price + 480 yen. Monday = Working people’s day. Thursday = Student’s day. Special offers are available. Table condiments include pepper, garlic, gyoza sauce, shichimi (seven spices ) , chili oil, and vinegar-flavored egg. You can choose the firmness of the noodles, the strength of the soy sauce, and the amount of chicken oil. Free cabbage kimchi is available on the table. Takeout is also available. The noodles are thin, and extra noodles are extra thin. Enjoy a different flavor from your first bowl with these extra-thin noodles. Extra noodles are 200 yen for a deliciously spicy extra bowl (180 yen for students). The first customer places their order. The noodles are boiled. The chicken oil soup is strained and added. The noodles are then added to the rich pork bone soy sauce soup. A set of ramen with pork, bamboo shoots, and green onions is served with the ramen and rice . The classic pork bone ramen is made . The ramen is served to a regular customer. I come here about once a week, and usually the pork bone style. Hey, Chinese noodles or classic tonkotsu? The deliciousness is addictive, or rather, the more you come, the more addictive it becomes. The restaurant is crowded, but we’ve kept you waiting. It’s seasoned egg Chinese noodles . The chewy thin noodles are delicious. We make gyoza fried rice . We eat ramen, gyoza, and fried rice to our heart’s content. Lunchtime is a popular time, and the counter is full. Drain the water and add the thin noodles to the rich soup. Rich tonkotsu soy sauce Chinese noodles. A delicious spicy refill is ordered. Mix in the delicious spicy sauce . A delicious spicy refill is ordered. A customer who ordered a delicious spicy refill is also ordered. Today, I ordered Chinese noodles, and it was so delicious that I ordered a delicious spicy refill. If you’re craving pork bone-based food, this is the place to come. Thank you. The pork slices are cut to order. Meat sushi is limited to 15 servings per day. Salt pork bone ramen with a shellfish aroma is also popular . We ordered Chinese noodles and pork and egg rice. We made the pork and egg rice. We grilled the pork belly, sprinkled the egg yolk and sesame seeds, and it was finished. We ordered a large portion. The signature dish, the seasoned egg Chinese noodles, is a hit. It’s so delicious you’ll want to get close and eat it all in. I ordered the Chinese seasoned egg. The soup was thick and clung to the thin noodles. It was delicious. It was like a thick sauce, and it was so rich. It was the first time I’d ever eaten ramen like this. 12:21 was the peak of lunchtime. We ordered two seasoned egg Chinese noodles. Refills were also made in droves . The working men were in droves! Thank you! The customers left very satisfied. We made cold sea urchin soba with soy milk. Cold sea urchin soba. Sorry to keep you waiting. Here’s the sea urchin soba. Enjoy your pork and egg rice and sea urchin soba. 12:40 Rice covered in seasoned egg. Meat-filled Chinese noodles. Pork and egg rice . A super ramen rush! A customer ordered the seasoned egg ramen and rice. The rich pork bone ramen and rice are the perfect combination… Customers can’t stop coming. The fried rice and fried chicken set is a hit. The thick soup clings to the thin noodles. Thank you. Cleaning staff mixes the soup in their spare time during business hours. Orders tsukemen . Dipping sauce . Tsukemen with meat. Chuka soba. The ramen is so rich it lingers in your mouth. The flavor of the soy sauce matches well with the rich pork bone, and it feels like it’s perfect for this summer. It was great. 13:18. Cutting cabbage for the cabbage and kimchi . Ordered char siu noodles. Char siu noodles. Plenty of melt-in-your-mouth char siu with fat. Pork and egg rice. No gimmicks. The thick soup clings to the thin noodles… Straight noodles with a heavy weight . The rich flavor, savored by breaking up the egg yolk, is irresistible… Ishikawa Prefecture rice, soaked in sauce, is the best . The cabbage and kimchi are also spicy and delicious. 15:00 After lunchtime on weekdays, the staff members hold the bowl and slurp the ramen from here. I was taught by the owner that if you eat it this way, you will feel one with the soup. I think of this as part of my training as I eat. The live performance by a handsome steak chef is full of excitement! A5 Wagyu steak , and of course, the hamburger is delicious too… 100% Japanese Black Beef Hamburger. A close look at a steakhouse where you can enjoy the finest Wagyu beef at an affordable price! Established in 2009, Steakhouse Daichi is a 10-minute drive from JR Kanazawa Station in Toriki, Kanazawa City, Ishikawa Prefecture. They only use A5-grade domestic beef. Wagyu A5 steak and 100% Wagyu hamburger 8:11 Employees arrive at work and start preparation. Wagyu beef is lined up in the case. If there are no hamburgers, they knead the hamburgers or something like that. Take the bean sprouts out of the bag and put them in the oven. Remove them. Mashed potatoes are made last night and cut up in the morning to store. Cut the salad vegetables. Soak them in water and sharpen the knife. Shank meat. Shank meat is originally used in soups, but we remove as much of the tendons as possible and leave the fat. Staff: Which is more popular, steak or hamburger? There were a lot of hamburgers the day before yesterday, and a lot of steak the day before that. I think hamburger is a bit more popular. It really depends on the day, but the shank meat is minced. Mince the fat from sirloin and other meats. Cut the thigh meat. Roughly chop it and add it to the hamburger . Sauteed milk and onion. The large size is 240g , and the small size is 240g. 160g This is a slightly smaller one. It’s a limited-time offer called the service lunch. Rice cooker manager Chikara Shimada (44) says, ” This is the main grill, and I’ve been doing it for a long time. I spread oil on the hot plate . I start grilling 15 minutes before opening time. I’m the second generation owner and run the restaurant. My older brother runs another steak restaurant in Kanazawa City. We grill a 980 yen hamburger steak for service lunch. We limit this to 10 steaks per day and bake them in the oven. Some people come early to get this (service lunch). We prepare the onions to be put in the hamburger steaks. We boil down 5kg of onions and add chopped onions and other ingredients . When the moisture evaporates, we add this. We add various seasonings and boil it down for a while. It’s done. Opens at 11:00. Seating for 50. Lunch courses are available for both hamburger steaks and steaks. Weekdays only. 100% Japanese Black Beef Hamburger Lunch (Small: 1,380 yen, Medium: 1,880 yen) Comes with rice, miso soup, pickles, and coffee Weekday only A5 Wagyu Steak Lunch (Comes with rice, miso soup, pickles, and coffee) 120g: 1,980 yen, 150g: 2,780 yen All steaks are domestically produced, the highest grade A5. 100% Wagyu beef hamburger lunch: 980 yen Today’s special steak (service): A5 ichibo steak Special A5 Wagyu steak lunch (choose from gram and set): ichibo steak, rump steak, sirloin steak Spring Feast Sakura Course: 150g sirloin steak: 7,000 yen Two types of steak and 100% Japanese beef hamburger pair course: 4,600 yen per person Wine, beer, non-alcoholic drinks, etc. Dinner set menu Dinner hamburger set meal: 1,600 yen Steak set meal: 3,000 yen Appetizers and a la carte Lunch menu Steak bento Hamburger Steak Bento : A certificate of origin is displayed at the entrance . Tabletop condiments (pepper, salt) are available. Customers arrive and place their orders as soon as the restaurant opens. This is service lunch 2. Oil the hot plate. Place mashed potatoes on top. Remove the cabbage from the oven. Weekday-only hamburger steak service lunch for 980 yen. 100% Wagyu beef hamburger steak, full of meaty flavor. Plump and soft hamburger steak. The sauce brings out the flavor of the meat. You can choose the gram weight for the steak lunch. Excuse me for starting with the 250g steak. It’s very tender, and the sweetness of the meat juice is the highest. The steak must be A5 grade, so it must be sourced from all over the country. Since we’re from Ishikawa, we often get asked if we have Noto beef , but we don’t have much. Instead, we only use A5 grade beef. That’s how we chose the A5 Wagyu Beef Steak Lunch. The fatty meat is the best! A man and a woman came to the restaurant and ordered the hamburger steak lunch topped with a fried egg. The hot and juicy Wagyu beef hamburger steak was so delicious that it was hard to stop eating. The rice was also plentiful and very satisfying. A5 Wagyu Beef Steak Lunch (150g) 2,780 yen Weekday-only price! The melt -in-your-mouth meat is irresistible…Rare inside, so you can fully enjoy the delicious flavor of the meat. Dipped in a sauce. Served on a piping hot Mt. Fuji lava plate, you can choose how well-cooked it is. Served with vegetables and mashed potatoes , clam miso soup, and stir-fried cabbage for the bento. Steak bento. Both the steak and hamburger are available for takeout, and this is the smallest size for takeout. We’ve received a lot of orders. Two new customers. Bake in the oven and pour over the meat juice. It’s been about six months since I last came . I love being able to eat a freshly grilled, delicious hamburger for lunch at an affordable price . It’s juicy. Do you come here often? Once a month? What do you always order ? It’s always the same. It’s my first time here. It’s delicious. The hamburger bento is an extra 100 yen and comes with a fried egg topping. A small hamburger with a small bowl of rice. A large bowl. Hamburger lunchtime meal. Working people recharging their energy. I was thinking about what to eat for lunch, and I wanted a hamburger, so I ordered a delicious cheese topping. On a business trip from Tokyo, I came all the way. Thank you for the meal! It was delicious! This is the part of the sirloin that is cut. At sirloin yakiniku restaurants, it’s often lean, but only when it’s A5 grade, it’s perfectly cut. It’s delicious when made into a steak. Wagyu Hamburger Lunch (Extra Large 280g) 2,880 yen (weekday special price). This coarsely ground hamburger steak is rich in flavor, and the juicy meat oozes out. The sound of it sizzling on the hot plate is appetizing. Naturally, it’s delicious… It’s often served on a large platter for staff meals, and shared. It ‘s done! 14:58 Staff) It must be a lot of work to maintain it every day. It’s used again at night, so it’s best to keep it sparkling clean after dinner. Thank you for the well-maintained hot plate ! You can’t go wrong with “Steak Daichi,” which serves exquisite wagyu steaks and hamburgers! A look at a ramen shop with excellent service along Ishikawa Prefecture’s national highway! The signature dish, Miso Me-ran (ramen), is a huge hit. I love the original Showa era Miso Me- ran noodles . The noodles seem to be made with care and the miso flavor is delicious. Back to the main story. 6 minutes by car from Kaga Onsen Station in Kaga City, Ishikawa Prefecture. Noodle shop “Ryukichi” is renowned for its homemade noodles and soup. From 9:30, we ‘ll be covering the proprietress, Nishi Akane, preparing the pork slices. The homemade pork slices are seared twice and soaked twice in sauce. The soup uses special pork fat (said by owner Nishi Ryuichi). The pork is difficult to handle because it has the skin on, so I think I’m the only one in Ishikawa Prefecture who uses it. Other ingredients include pig’s head, pig’s trotters, knuckles, onions, Add the soup made from carrots, garlic, and other ingredients, along with dried bonito flakes and kelp stock to create a flavorful ramen soup. Cool the stock. Remove the fat from the pot. Strain the fat. Put the fat into a blender. Add the fat and vegetables for the stock to the blender. Put the noodles in a tray . Add water to the pork bone soup. Put on the fire. Nishi, the owner of Ryukichi Noodle Factory , makes noodles every day using a blend of two types of Hokkaido wheat. Add the kansui water. Normally, you would just pour the noodles in, but because we added too much water earlier, the noodles don’t form a knot. So we force it in, but this is quite a feat. Nishi has been involved with ramen for 38 years, and his noodle making is full of ingenuity. The reason why the noodles have survived is because Even if you’ve trained at a ramen shop, it gets even harder once you open the shop, so we only have three customers a day. We cut the noodles, which are high-hydration noodles so they stick together unless you use a lot of flour. They make 80 servings at a time, three times a day, and make a total of 240 servings, making them chewy when boiled. We offer various free refills, so the noodles are expensive, but we want our customers to enjoy them, so we make them large and very chewy. We use rice from Ishikawa Prefecture . Our signature ramen, which says “Miso Me-ran,” is now called “Me-ran.” We’ll do our best to make it the ramen we’re promoting now. Opening hours : 11:30 11:30-14:40 (LO), 17:30-20:50 (LO) Inside the restaurant Table seats Raised counter seats One free shaved ice Wide variety of menu Miso Me-ran Small 930 yen Regular 960 yen Spicy Miso Onion Small 960 yen Regular 990 yen Salt Me-ran Regular, Large, 2 large balls All 930 yen Agoda Soy Sauce Me-ran Regular, 1.5 balls All 960 yen Miso Me-ran and Gyoza Rice Set 1490 yen Set includes white rice, rice balls, unlimited refills, one free extra bowl Small rice 180 yen Medium rice 230 yen, char siu mayonnaise rice ball 200 yen. Super Gold members receive free rice, pickles, tea, and up to two extra noodles. Every Tuesday, the usual 250 yen extra noodles are reduced to 50 yen. Postcards written by the proprietress are on sale. The first group of customers has arrived. A rich miso soup made with homemade red miso, crab fat, garlic, ginger, and several spices. Served in a distinctive bowl. Bean sprouts and cabbage, once boiled in hot water, are stir-fried. Original Showa-era miso melan. Light ago dashi soy sauce melan. 。 12:33 … ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ Add the sauce, top with seaweed, add the spicy miso and green onions , and finish with the extra noodles. Fry the fried chicken from the Me-ran set, then double-fry it. Make the NEO Oyakodon. The NEO Oyakodon is topped with natto and has miso, and it’s delicious. I love the noodles. They serve noodles like free shaved ice, which is available for both adults and children. It’s a nice treat after ramen, perfect for the hot summer. 13:18 Make the fried rice. Unlike regular fried rice, it’s more like pilaf, which is a new sensation and delicious. The ramen noodles also seem to be made with care, and are a little different from others, so it’s delicious. The customer leaves very satisfied . 1.5 bowls of chilled Chinese noodles with walnut sauce. A light Saikyo miso me-ran . Showa original miso me-ran . The proprietress is also energetically cooking. Mix the ginger and garlic for the topping. Make the oil. Add the soup and put it in the blender. Divide it into portions and sear the pork . Showa original miso me-ran (with seasoned egg). 1,080 yen A deep, rich soup with plenty of vegetables A popular menu since the restaurant opened Thickly sliced ​​pork with plenty of fat The thick noodles are fragrant and delicious The volume and the texture are outstanding “Menya Ryukichi” is packed with the owner’s attention to detail and is sure to fill you up The addictively delicious “Me-ran” Ishikawa specialty “Komatsu Udon” Meat udon The slightly sweet broth and the simple noodles themselves are delicious when mixed with the broth Curry udon Curry udon set is delicious and recommended Komatsu City, Ishikawa Prefecture A short walk from the west exit of JR Komatsu Station Komatsu Udon Dojo “Tsuruto” Komatsu City’s specialty “Komatsu Udon” shop Business hours 10:30-20:00 Closed on Mondays 10:30 We began our interviews right after the restaurant opened. The eight rules of Komatsu udon: There are rules for the broth and noodles. The proprietress, Keiko Tamai, fry tempura using shiso leaves, carrots, thin fried tofu, broccoli, etc. During the air show (at Komatsu Air Base), around 400 to 500 customers come . Pre-boiled udon: Cool down the udon with water, add ice, and cool thoroughly with ice water. There are six table seats inside the restaurant. Outside, there is a separate room with table seats and long table seats. Meal ticket system. Popular menu items: meat udon, tempura udon, curry udon, chopped inari udon, nameko udon. Meat udon: 990 yen, tempura udon: 1,280 yen, curry udon: 890 yen, chilled zaru udon: 650 yen, round potato and seaweed fried 1,150 yen, kake udon set: 950 yen, egg-topped udon: 700 yen, egg rice bowl: 750 yen. Tanindon 990 yen Chilled spiced bukkake 1000 yen Chilled domestic beef bukkake 1100 yen Chilled tempura bukkake 1300 yen Komatsukake udon set 950 yen Herring udon 980 yen Chilled salad bukkake 990 yen Stone-ground handmade soba menu Tempura Zaru soba 1350 yen Handmade Zaru Soba (800 yen) The first customer arrived after the restaurant opened, and many celebrities have visited. They ordered the Niku Udon (beef udon ) . They added beef, green onions, and onions to the hot pot, and the broth complemented each other perfectly. They slurped up the specialty udon, cut the green onions, poured the bukkake udon broth over it, cut the round sweet potato tempura , and topped it with the deep-fried sweet potato and tempura. The pair then ate the udon. The smooth, chewy texture of the soft-boiled egg was easy to swallow, and the Komatsu Udon, a purveyor to the Kaga Domain, boasting a 300-year history dating back to the Edo period, was served cold udon with plenty of condiments. The slightly sweet broth and simple noodles mixed in with the broth made it incredibly delicious. I ate the udon with plenty of condiments, and the noodles were incredibly smooth and smooth, perfect for summer.うどん(ビール) うどん(TEMPURA BUKKAKE) うどん(ビール) うどん(ビール) うどん(ビール) うどん(ビール) うどん(ビール) うどん(ビール) う ど ん ( ビール ) うどん (ビール) うどん)))))))))))))))))) ) ) ))))))))))))) ) ) ) )))))) )))))))))))))))) ) ) ) ) ) ) ) Ordered meat udon, chilled udon (beef bukkake), chilled udon (salad bukkake), curry set , heated salad curry , curry udon, rice, salad curry set , kake udon, served to a separate room. For locals, meat udon is considered a “special occasion” udon, eaten on special occasions, or as a “gourmet udon.” The combination of meat and udon, which have absorbed the broth, is outstanding. I ordered chilled udon (round sweet potato and deep-fried seaweed bukkake). Smooth noodles that are easy to swallow. Udon topped with sticky sweet potatoes and tempura. Chilled udon (round sweet potato and deep-fried seaweed bukkake) 1,100 yen. Crispy tempura. Komatsu Udon Dojo , where you can enjoy the local gourmet dish “Komatsu udon.” Tsurutto. A short walk from JR Komatsu Station. “Komatsu no Mori Natural Garden.” A super-large hydraulic excavator. One of the world’s largest dump trucks.

石川グルメ５選

0:00 金沢市）たこ千両
MAP https://maps.app.goo.gl/VbiRDR2SwpjF3tN38
住所 石川県金沢市松村町ヌ２１０
URL https://youtu.be/FWNwelJV7jw

27:08 金沢市）金澤濃厚中華そば 神仙
MAP https://maps.app.goo.gl/Z2EywkwLa35tCWpr6
住所 石川県金沢市西念４丁目７−１ 中央卸売市場前飲食通り
URL https://youtu.be/_DWCdqRs6eo

49:09 金沢市）ステーキハウス 大地 金沢東力町店MAP
MAP https://maps.app.goo.gl/PV7EP8feN6V6kJPp7
住所 石川県金沢市東力４丁目４−２０３
URL https://youtu.be/7y8EkhCBHtQ

1:14:39 加賀市）めん屋 龍吉
MAP https://maps.app.goo.gl/B9xUdeDnSen5pWms8
住所 石川県加賀市中代町９−５
URL https://youtu.be/WePsxj4WRRU

1:35:32 小松市）小松うどん道場 つるっと
MAP https://maps.app.goo.gl/6STpFysXd7s2HqDFA
住所 石川県小松市土居原町１３−１８
URL https://youtu.be/iQOenRnqbm0

うどんそば 北陸信越 Udonsoba
https://www.youtube.com/channel/UCaT7UdqAk5KpgWgvAM9tjXg

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