【福井・石川グルメ８選】肉厚かき揚げ爆売れギネス蕎麦屋丨８２歳おばあちゃんが躍動する素朴な惣菜屋丨１日１０００人殺到する爆量カツカレー専門店

【福井・石川グルメ８選】肉厚かき揚げ爆売れギネス蕎麦屋丨８２歳おばあちゃんが躍動する素朴な惣菜屋丨１日１０００人殺到する爆量カツカレー専門店

Yes! It’s so delicious, it’s right on the rice paddy road! Noodle restaurant directly operated by a noodle factory. The chewy homemade noodles are overwhelmingly delicious. The kakiage is the best. I’ve been there so many times I can’t count the kakiage bowls , the deep-fried tofu, the rice balls, the grated daikon soba. The essence of Fukui cuisine : Chinese soba . The Chinese soba at this soba restaurant is delicious! Managing Director Munechika) I want to try for the Guinness World Record again this year! Kitamachi, Echizen City, Fukui Prefecture The nearest station is Echizen-Takefu Station on the Hokuriku Shinkansen Line Opening in 2022, Munechika Noodle Factory is a delicious noodle specialty store Established 77 years ago, directly operated by Munechika Noodle Factory, a long -established noodle factory 6:05 am The staff begin preparations 2nd floor noodle restaurant area 1st floor merchandise area Noodle restaurant area Making soup stock with real kelp Using real kelp, we think we can create a delicious soup that goes well with the ingredients We use two boxes of green onions per day The staff work in sales on weekdays and the chefs have plenty of experience and are very active They are particular about cutting them by hand rather than using machines (hand-cutting has a different texture and taste) One customer who tried our green onions said they could eat green onions (in preparation for the grand opening) (Staff) Making soup stock, cutting fried foods, cutting seaweed, and other things What is the most requested menu item by customers ? It’s overwhelmingly kakiage, our special large kakiage, hand-cut green onions Soaked in water and drained thoroughly We were given our special green onions! そばそば 7:30 English: The green onions are crisp and delicious. These are the green onions that are put on Chinese noodles and meat . Measure the water and vinegar . Add the vinegar. Boil down the konbu that has been used to make the broth. Once the broth has been made, add the real konbu that was used to make the broth. The konbu is seasoned and used as a filling for rice balls. Cut the boiled real konbu. It takes time to cut it by hand , so I tried various things, but I went back to the basics. This thickness was the best when made into tsukudani. Add the konbu that I cut earlier. Boil it slowly and remove the moisture. Real konbu tsukudani 7:30. Managing Director Munechika) We purchase local whole buckwheat noodles from contract farmers in Fukui Prefecture. Managing Director Munechika) We originally started out as a flour mill, so we use buckwheat flour that is carefully ground on a stone mill and then refined. It has a nice texture , and Japanese people like a chewy texture, so we try to make it chewy, which is one of our special features. The process of making soba noodles served at Noodle Restaurant We were given a special tour of the process: adding water, mixing with buckwheat flour. The buckwheat flour is made from freshly ground locally grown buckwheat flour. Rolling out the soba balls. Cutting the soba into individual servings. Munechika Seimensho holds the Guinness World Record for selling 4,013 bowls of soba in eight hours. There’s a Japanese branch of the Guinness World Records, and we contacted them to set up the record. On the day, there were about 1,000 people waiting in line. They only had a little over 4,000 bowls prepared, so they were sure to sell out within three hours. We ended up cutting the line of customers who had been waiting for an hour or two. I felt incredibly regretful and sorry after the attempt. I’d like to attempt the Guinness World Record again this year, on Sunday, May 11, 2025. Aiming to break the Guinness World Record™, the “Guinness World Record for Grated Daikon Soba” will be held in front of Fukui Station. This year, we absolutely cannot sell out, so to be honest , there is a lot of pressure. There are about 140 staff members, and about 60 people in the kitchen alone. If even one lane in the kitchen fails, we won’t be able to serve the planned number of bowls, so it’s quite nerve-wracking. May 11th is the day to eat “Grated Daikon Soba” together. Remove the seafood shavings. The soup stock is ready. Cool the soup stock. Strain the soup stock. Finish it into a clear soup stock. Let it sit for a while and then enjoy it in its settled state. Serve to customersThere ‘s no problem serving it as is, but I personally feel it doesn’t quite fitSeparate soy sauceClose the lidPrepare drinking waterSelf -service drinking waterThe rice is “Hana Echizen” from Fukui Prefecture. After soaking , drain in a colanderCook the ricePrepare for openingUnmanned soft drink salesUnmanned drink salesCoca -Cola 300 yenRoyal Sawayaka 300 yenMake the soup stock for Chinese noodles with domestic kelp and dried sardines from the Seto Inland SeaWe have started serving Chinese noodles that allow you to fully enjoy the soup stock (limited time only, from April to mid-May)Only on Fridays, Saturdays, and holidaysI wanted to do something Japanese-style, or more like a soba restaurant, so I make the soup stock with kelp, dried sardines, and bonitoSqueeze out the seafood soupRemove all the kelp and dried sardinesDried bonito flakesStrain the soup stock for Chinese noodles8 :35 (seasoning) The salt concentration is set at this level. Staff: How many customers did you have at your busiest time? Around 200 people. At lunchtime alone, there was a 200-minute wait at 11am. Staff: The ideas for the tableware and such are amazing. I’m different from others, or rather, I have a strong desire to do things differently. If it’s too eccentric, customers will drift away. I think it’s about learning from the past, so when I retire, my wife and I wanted to run our restaurant like this. I’ll have to be patient until then. I’m curious, so I always go to check it out. Boil some tea. I was given some tea. I used Takeda’s thick fried tofu. Soba soup. Transfer the soba soup to a free service pot. The soba soup is self-service. I had some soba soup. Cut the pumpkin for the kakiage. Kakiage is the most popular menu item, so we use a lot of vegetables. Peel the onion and daikon radish. Spicy daikon radish. Mix the spicy daikon radish. 10:30 AM Preparations are in full swing. The rice is cooked. Carrots are mixed with the vegetables for the kakiage. Onions, carrots, burdock, green peppers, pumpkin . Dissolve the kakiage flour. Thank you for your continued support today. 11:00 AM Opening Hours Noodle restaurant 11:00-14:00, sales 10:00-16:00, closed Wednesdays and Sundays (occasionally closed on special days), parking 29 spaces, large tempura soba with rice ball 1,280 yen, Chinese noodles with rice ball 1,280 yen, grated radish soba and rice bowl set 1,180 yen, grated radish soba alone 980 yen, soba with Takeda age and rice ball 1,580 yen, rice bowl set 1,480 yen, luxurious tempura soba made with domestic sakura shrimp and rice ball 1,680 yen, wagyu beef sukiyaki rice bowl and soba made with special rib roast 1,980 yen, rich and delicious meat tsukesoba made with A4 rank or higher Japanese black beef 1,580 yen, grated radish soba 690 yen, simple soba with just noodles and broth 600 yen, large soba 300 yen, large rice bowl 200 yen , reception system via tablet , when it’s your turn you will be called at the registered phone number After checking in, purchase a meal ticket. Payment methods are available. Customers are already in the store! Deep-fry the kakiage (mixed tempura). Make 170g of kakiage using five vegetables. Kakiage and grated daikon radish soba are served. The soba noodles are fragrant, sweet, and chewy, making it delicious. The pumpkin kakiage was incredibly delicious! The kakiage was over 10cm tall. The kakiage was crispy with salt, and then dipped in soba broth to soften it. The nihachi soba noodles were smooth and chewy, and the portion was ample. Boil for 2 minutes , then rinse in ice water. Add green onions, grated daikon radish, and bonito flakes. A simple and delicious Fukui soul food : a large kakiage soba with rice balls. Make Chinese noodles with roasted pork . Limited-time Chinese noodles with green onions, eggs, and roasted pork. Traditional Chinese noodles with a rich dashi flavor and a delicious Japanese taste! An outstanding soup that you’ll want to drink up ! Tender pork fillets finished in a special sauce, soft-boiled egg , and a child munching on Chinese noodles (Oroshi Soba). The delicious radish isn’t spicy either, so customers are rushing in! Oroshi Soba! A large kakiage bowl with chopped vegetables . What an incredible visual… Kakiage made with juicy Takeda deep-fried tofu and domestic cherry shrimp. Yup! It’s super tasty and chewy . The fried food has a great flavor. Big brother slurping down the soba noodles with relish! Sakura shrimp. Kakiage bowl made with a generous amount of domestic cherry shrimp. Rice balls with dashi kelp as a topping. You can’t stop eating the kakiage! Sakura shrimp and grated daikon radish are such a great combination… Sakura shrimp grated soba noodles. I’ve lost count of the regular customers who come here . I usually have soba noodles with kakiage, but today I wanted to eat small shrimp, so I came here because I wanted to eat some sakura shrimp. It’s as delicious as ever ! Grilled Takeda’s deep-fried tofu. Soba noodles with Takeda’s deep-fried tofu, with rice balls, 1,580 yen. Takeda’s deep-fried tofu is delicious! 11:21. Number of groups waiting: 20. Waiting time: 102 minutes. Large kakiage ( fried tofu ) for just 350 yen. Grated soba noodles and large kakiage. The staff are so busy, they’re working at full speed! The fried food is already seasoned, so please eat it as is. A customer who ordered Chinese soba and grated daikon radish soba. Noodle cafeteria is overflowing with customers looking for soba. I come here every Tuesday. This is the perfect place for me. The flavors and varieties are great, and the thin noodles are what I like most. 21 groups waiting, 107 minutes wait time. The kitchen was also very busy at 12:45. Water for preparing kakiage is self-service even during business hours. I tried it at the terrace seats. Chinese soba. Limited time only. Two types of pepper. Chinese soba made by a noodle factory. The special soup brings out the flavor of the noodles. Excuse me, we’ve kept you waiting. Large kakiage soba with Munechika nigiri 1,280 yen. Soba noodles, presented in tableware by an Echizen ware artist and an Echizen chest of drawers craftsman, with a focus on appearance. The perfect bowl for the upcoming hot season. Towering kakiage! Managing Director Munechika eats a delicious-sized rice ball as a staff meal. In about 20 years, I want to create a tourism resource that represents Fukui Prefecture. Since I work in the food industry, I would like to create a tourism business through food and make Fukui a place where people from all over the country and the world come to visit. This delicious noodle specialty store, where the passion of the fourth generation owner shines through, supports the local dining tables! A close look at a delicatessen that opens at 7am. It’s hot, so something sour is good, right? You have to have vegetables, too. Cooking it for a long time with a light seasoning makes it delicious. The “mother’s taste” made by 82-year-old grandmothers is amazing, and there is no end to the customers! Welcome, thank you for your continued patronage. Kurinami Grocery Store, founded about 90 years ago in Bunkyo, Fukui City, Fukui Prefecture. Business hours: 7:00-19:00. Closed. In addition to the parking lot in front of the store, there is also a parking lot across the road. The store opens at 7:00 a.m. , and is run by the third-generation owner, Hiroyuki Kurinami. He prepares the morning deliveries, then sets up the items for sale that day , then has to package them. Then he prices them, and then the deliveries start at 9:30 a.m. The store delivers to hospitals and restaurants. They sell a wide variety of fresh vegetables and prepared dishes, and there are a variety of vegetables that are popular in the area. The store’s staff prepares the prepared dishes. The owner’s mother, Yasuko (82), is the owner’s mother. Her father was a pharmacist around 1990, and when we returned, we opened a greengrocer ‘s. They used to throw out vegetables every day, so it was a waste. Customers would tell her how to cook them, and that’s how it turned out. There are about 16 different kinds of dishes on the shelf over there , not counting fried foods. Over here, we have salads and other dishes in the refrigerator, so I’ve never counted the vinegared dishes. They start preparing the deep-fried tofu at around 4:00 p.m. Otherwise, it won’t be ready in time. The deep-fried tofu cooks for about 40 minutes. Hayashi brings a little soy sauce, and the menu changes every day for the regulars who come every day. It’s a restaurant that you’ll want to visit again and again Grilled fish, flatfish 7:42 Preparing shrimp for shrimp tempura If you don’t cook it very well, not on a high heat, but on a low heat with a light flavor, it will taste better if you cook it for a long time Cook it for a long time and leave it like this for a while Then, the fried food that is served in the restaurant is cooked Everyone likes it, but it takes time, right? It ‘s delicious because it ‘s domestic beans Boil the corn When the corn is boiled, it ‘s eggplant dengakuEggplant dengakuTeriyaki chickenCook the sweet potato in a pressure cooker When the sweet potato is cooked, add the raisins and apples Staff) This menu is also popular , isn’t it? They are open on fixed days, Mondays and Fridays. They prepare fresh fish, wrap it, and sell it. They have a row of grilled fish . They season it with sweet and sour sauce. It’s hot, so something sour is good, right? They also have vegetables . They deep-fry deep-fried deep-fried vegetables and mix them with the sweet and sour sauce. They have a wide variety of side dishes, so you won’t get bored even if you come every day . They wash rice, make sweet potato tempura, and pack cooked rice . A customer comes in. A regular customer . Staff) What are you buying? It’s herring. I was thinking of simmering it with eggplant. The quality is good, so I think the Guiyang brand of plums here is the best. It looks delicious. It ‘s very sweet. I’ll try a bite. We also value communication with our customers. The matsutake mushrooms we sell are also great. Most restaurants use this. My father passed away suddenly five years ago, and I took over the company at that time. We happened to have a lot of good customers, and they helped us out, so we’re somehow managing to get by now. In these times , many people come by car from far away to visit us. We have a private farmer who ships his produce, called Satake Farm, and the eggplants, tomatoes, and cucumbers he sells are of very high quality and very fresh. He harvests them in the morning and brings them to us. Customers come in one after another. Good morning, welcome! The butcher who delivers the meat is Imao Butcher Shop, a really good butcher shop. It has a great reputation with all the customers, and even regular cuts of meat don’t get tough even if they’re overcooked. They haven’t come yet, but the tofu shop still uses hand-fried ingredients and uses beans from Fukui . The melon is a new item that arrived today, so it ‘s still a little dry. It will probably be ready to eat from room temperature around the day after tomorrow or the day after that. Customers who buy side dishes: Cutting octopus , making mustard, vinegar, and miso dressing, frying shrimp tempura, and a nutritious vegetable menu. A colorful selection of side dishes, including salads, fried foods, and grilled foods. Popular homemade croquettes. Customers who buy side dishes head out for deliveries. 9:49: Deep-fried watermelon tempura. Onigiri . A woman comes into the store. She buys side dishes and various sashimi once or twice a week. She chats with familiar regulars and gets excited talking about sushi. A regular customer who comes every day comes in and has her side dish wrapped. She enjoys her shopping and leaves the store very satisfied. It’s hot, so she has to walk home. It’s a bit far, so she rarely comes here. They also sell a wide range of groceries and flowers . Their homemade pickled vegetables are also popular. Welcome. Thank you. 10 hours a day The above is Yasuko, who works. She says that talking with customers is what makes her job worthwhile. She makes a squid and onion marinade and mixes it well. She makes rice balls, adds yukari spices, and adds grated yam. She makes grilled eggplant. 10:37: A steady stream of customers arrives. She buys a ton of prepared foods. She pays while chatting with regulars. She pours the sauce over the tofu hamburger steak, green peas , and okonomiyaki. She pours the sauce over the yam and squid oyaki, and adds mayonnaise . She soaks the konbu for the konbumaki rolls in water. She has purchased the prepared foods: pumpkin tempura, shrimp tempura , squid tempura, croquettes , and a delicious, homemade fried food and vegetable sweet and sour dressing. She also marinated squid and onions and fried rice balls (salmon). 13:00Well , I think it’s best to just keep trying to provide delicious food. It’s getting harder to get stock in the future, but I’ll keep trying to find good products and make them affordable. Even if we do the same thing as the big companies and the fancy supermarkets, there are still customers who want something different . About 40% of our daily sales are prepared foods, so we end up with leftover vegetables and fish. We started this store to eliminate that waste, so we have our own seasonings for the prepared foods we sell. Naturally, we don’t use any additives or preservatives. This was Kurinami, a grocery store loved by locals for its warm and friendly customer service. GoGo Curry Kanazawa Station Headquarters. It was as delicious as rumored. Crispy cutlet + rich curry is the ultimate combination! The ultimate cutlet curry rush is unstoppable! The extra-large pork loin cutlet curry was super filling! Kanazawa ‘s soul food. The chicken cutlet was crispy and delicious. It had a unique flavor that you won’t find anywhere else. It was very crowded at lunchtime. I’ve never had it before, so it was delicious! Located inside “Anto” in Kanazawa Hyakuban-gai, Kanazawa Station, Kanazawa City, Ishikawa Prefecture, GoGo Curry Kanazawa Station Headquarters is a 25-year-old curry chain with 100 stores both domestically and internationally. Fukujinzuke (Fukujinzuke) is a private brand product. It’s a delicious combination of the spiciness of the curry roux and is not available commercially. It’s a delicious Fukujinzuke that’s not available commercially. It’s fully booked on weekends, too. Many hotel guests, including office workers and tourists, skip dinner and have curry for breakfast . On busy days, the restaurant can serve up to 1,000 people. GoGo Birthday, also known as GoGo Curry Day, falls on May 5th every year, and on this day, GoGo Curry stores in Kanazawa are bustling with activity. Preparation of drinking water: A distinctive feature of GoGo Curry is that it undergoes 55 steps and is aged for 55 hours. We have a factory just off the coast of Kanazawa, where we ship our products nationwide. Every single dish is truly handmade. The roux is thick and thick, so it doesn’t drip even when scooped with a spoon. The rice is cooked in a thick, gooey roux that disappears in no time. Small serving: 200g, Medium serving: 300g, Large serving: 400g Extra large 500gThe next batch of rice will be cooked without leaving a single grain behind as there is a teaching that food should be taken care of, and this will be ready in 40 minutesOpens at 10: 00Pork cutlet curry, medium size 1,000 yenChicken cutlet curry, medium size 950 yenFried shrimp curry, medium size 1,150 yenAdult Goriemon, large size 1,350 yenFried shrimp curry, large size 1,300 yen and medium size pork curry 850 yenTakeout menuTake out for lunch or on the ShinkansenSouvenir specialsMany celebrities visitWe do everything for the health of our customers! During the earthquake, the restaurant actively participated in social contribution activities such as soup kitchens and fundraising . There are 12 counter seats and 10 table seats. A male customer casually walked in and ordered a medium- sized pork cutlet curry , an extra-large pork cutlet curry, and an extra-large GoGo Curry. It’s an extra-large order with 500g of rice. GoGo Curry recommends a 1:2 ratio of curry roux to rice. This ratio brings out the unique flavor of this long-awaited curry. Sorry to keep you waiting. This is the extra-large pork cutlet curry. Please enjoy your meal. The extra-large order of 500g of rice is also generous. Thank you and we look forward to seeing you again. We have been particular about our pork loin cutlets since we first opened and they are handmade. The breading is prepared fresh daily at each store. We deep-fry shrimp. A dark, rich, spicy and savory curry. A dark, rich, spicy and savory curry. We have about 200 customers from around 11:30am to 2pm. We serve a medium-sized pork loin cutlet curry with shrimp fly toppings. Please take your time to enjoy this delicious Kanazawa specialty curry! 10:40 The number of customers begins to increase. I order a large portion of pork loin cutlet curry. The mayonnaise is generous with fukujinzuke pickles . One bite and the rich flavor fills your mouth. I pay the bill and leave the restaurant. It was delicious as always. Do you come here often? I usually eat here when I’m here, but I always stop by if they have it. Takeout orders with an extra curry sauce cost +290 yen. Shrimp fly topping. Takeout orders. For first-time orders, they usually include a handwritten message. A group of three men came in. I ate the extra-large pork loin cutlet curry. I tasted Aniki’s specialty curry and left satisfied. I came here for the first time on a trip from Kyoto. I thought the pork loin cutlet was cut into thin strips, which was unusual and something I’d never had before, so it was delicious. Thank you for the raw curry. Toppings include pickled radish, boiled egg, cheese, fried egg, etc. The rice is automatically lightened and you can choose small, medium, large, or extra large. Cheese topping , boiled egg topping . I ordered three medium-sized pork loin cutlet curries. I stuffed my mouth with the large cutlets and couldn’t stop scooping up the curry! Customers kept coming in. I was recharging my energy for work with the curry! It was really delicious! It looks thick, but it ‘s also light in parts. I sometimes come here during my breaks from work . A male customer comes in and orders pork loin cutlet curry. There’s an incredible pork cutlet curry rush! I ordered the extra large pork loin curry. My brother Kanazawa curry is delicious. I really like chicken cutlets, and they were crispy and delicious. I don’t like spicy food, but this wasn’t too spicy and I thought it was easy to eat. Today, there are a lot of customers from Kanagawa lining up at lunchtime, so please write your name and wait. Another order of pork loin cutlet curry. As rumored, it was delicious. It has a unique flavor and is delicious. Where are they from today? From Hyogo. 70% of the customers order pork loin cutlet curry. GoGo Curry, which is extremely popular with male customers. GoGo Curry, which is extremely popular with male customers. A customer who adds mayonnaise. The cashier is crowded. The restaurant is filled with adult customers looking for curry. I ordered the Emon Buta Chicken Mixed Curry. Enjoy the mixed curry at your leisure. The Buta Chicken Mixed Curry (1,300 yen) starts off sweet, then gradually turns spicier and spicier. The butter chicken curry is mellow and rich, and the tandoori chicken is known for its spicy flavor. Enjoying two types of curry at once is a great deal! Ready-to-eat products are available at the entrance. Stainless steel plates are also available for easy home-cooking. We have a wide variety of products for sale . Ishikawa’s pride, Yokozuna Oonosato, is a beloved local Kanazawa curry. We took a close look at the “GoGo Curry” that supports its popularity. The soup makes use of domestic chicken bones, and the ramen noodles are delicious. The chicken flavor is also present. The ultimate chicken bone white broth soup, renowned as Fukui’s No. 1! The foamy white broth with homemade straight noodles was incredibly easy to eat and delicious. The visuals are amazing! The limited-edition ramen is a must-try, and both beginners and regulars will be pleased! The restaurant was packed! The hidden favorite, the Nikutaku-don rice bowl! It goes well with rice and is delicious. Located in the commercial district of Seiwa, Fukui City, Fukui Prefecture, is a unique ramen shop called “Menya Torippu” in a log house. The interior of the shop is a renovated log house with a wooden texture that gives off a natural soothing feeling. The owner, Mr. Takemoto, 37, runs three Menya Torippu stores in Fukui Prefecture. At the log house store , the noodle-making process begins at 9:00. There are three types of noodles, and these are noodles specifically for “Aedama. ” “Aedama” is ordered like a refill. Other noodles and soups that can be eaten as is are prepared silently from 5am. Preparations are underway until lunchtime. A ramen enthusiast who studied the techniques at a ramen school and went independent uses flour from Hokkaido, specially for making glossy noodles. The spinach is prepared, the floor and seating are carefully cleaned , the pork char siu is heated and finished in a smoker, and then soaked in a special sauce to create the ultimate bowl. The char siu and chicken white soup are then finished. At 10am, the daughter goes to work, preparing the seasoned eggs. Plenty of seasoned eggs are used . The ramen is made to check the quality of the soup and noodles. The concentration of the soup is checked numerically, ensuring that the flavor is consistent. The soup for sales is prepared. Char siu that has been thoroughly soaked in the sauce is cut. This is the char siu bowl that will be used for the tossed ramen. The char siu bowl is heated. The noodles are made. The cutting blade number determines the thickness of the noodles. It is rare to have such a wide variety of noodles. The son and daughter support the shop . Daughter: It is easy to work here, and it is more comfortable and easier to work here than at other places. Son: I think it is easy to work here because you can say what you want. Order the white soup with the ticket machine. 990 yen Foamy white soup RED 990 yen, chicken bone soy sauce 950 yen , meat soba 880 yen, foamy white soup + risotto set 1190 yen, meat soba double 1150 yen, seaweed ball and chicken bone soy sauce 1210 yen, cheese risotto set 200 yen, mixed ball 150 yen, small white rice 100 yen, meat and taku bowl 380 yen, seared pork bowl 400 yen, green onions used are Kyoto Kujo green onions, each ramen has its own characteristics , recommended seared cheese risotto set , table condiments such as chopped ginger, garlic, chili bean paste, pepper, etc. Various SNS updates! The interior has a highland lodge-like atmosphere. In addition to counter seating, there are table seats. The restaurant opens at 11:00 and customers arrive, filling up the tables as well. They make the awa-paitan ramen, which is a creamy and rich awa-paitan soup. It’s so delicious you can drink it all up. They make the meat soba with a nostalgic soy sauce soup. They add homemade thin noodles to the rich soup, so much so that the noodles are no longer visible. They top with bamboo shoots, green onions, and seaweed to finish off the seasoned egg and meat soba. It’s an appetizing visual… The noodles are coated in the nostalgic-tasting soup, which is said to be inspired by the local Chinese noodle shop in front of the station. “Aedama” is a rare refill that can be eaten as is and mixed with the seasoned balls. Aedama is ordered by 70% of customers. The rich chicken broth is cooked over a long period of time over high heat, and goes perfectly with the straight noodles . The rich, yet not too heavy, superb foamy chicken broth noodles are thoroughly coated in the rich soup… Today’s order is the foamy balls and the seasoned balls . It was delicious! The mellow ramen and the foamy balls felt like abura soba noodles, and were incredibly delicious! Making a seared pork rice bowl with seasoned egg and chicken tips, soy sauce ramen, seasoned egg and meat soba, seasoned egg and meat soba, silky straight noodles , and the foamy balls are ordered repeatedly . The flavor changes as you eat, and the two-layer foamy flavor is delicious. It really tastes like chicken, and there’s a chicken aftertaste in the soup. This is my third time. This is my second time. The seared pork rice bowl is popular on the rice menu. The foamy balls are made with special spices added to the foamy balls. A restaurant that’s fun for families with small children. Children receive a free toy today . Everyone worked together to clean up quickly and made cheese risotto. Unfortunately, it was raining. A father-son duo arrived. Seasoned egg, chicken bone soy sauce ramen. A delicious ramen memory for father and son. Awa- paitan . The flavor was just right and it was very easy to eat. It was delicious and there was no aftertaste that upset the stomach, so it was very easy to eat. Limited menu: Ramen noodles. Topped with pork fillet and bamboo shoots. Poured with delicious spicy soup. High-quality eggs. The restaurant was full to capacity . The son worked energetically, from replenishing water to serving the food and washing up. One of the charms of this log cabin restaurant is the well-coordinated teamwork between family members. Awa-paitan RED: A meat and taku bowl with an addictive spicy and clear soup. Topped with diced pork fillet and pickled radish and egg yolk . The limited ramen is also a firm favorite. The eggs are high-quality eggs from Aomori Prefecture . The eggs continue to be served. 12:51 : “Chicken” has many female customers. Cheese risotto is popular with women . (Staff member) Do pork fillet and pickled radish go together? It goes well with rice and is delicious. The soup is rich with the flavor of chicken and is mellow and delicious. The cheese risotto was also very tasty . The awamori white soup, meat soba, and limited edition ramen are all delicious . Lift the noodles up high and slurp ! Eat it all! You can’t stop ordering! The soup creates a rich texture as the noodles are boiled one after another. A rich and delicate taste that extracts the fullest of mellow and delicious flavor. The proud chicken white soup and homemade noodles make for an irresistible delicious spicy soup that you’ll want to drink up… Guys munching on ramen heartily. The meat and taku bowl with its shocking appearance. The char siu, pickled radish, and egg yolk are so delicious that only those who have tried them can understand. This ramen appeals to a wide range of generations, from young people and middle-aged people to women and families. At 13:30 I ordered the Ajitama Niku Soba. Ajitama Niku Soba 1,030 yen. Firm char siu. The old-fashioned taste of Chinese noodles is irresistible… Clear soy sauce soup. Crispy bamboo shoots. The Ajitama that has absorbed the soup is so delicious… Next I ordered the Awa Paitan. Awa Paitan 990 yen. The soup is packed with the flavor of chicken and is so delicious it wakes up your brain… Delicious , you can’t stop eating the char siu! In the future, I would like to set up stalls at various events. I will also be doing an original chilled ramen at an event in August, and I would like to participate in more such events. The soup is made using domestic chicken bones, and the Chinese noodles are delicious with plenty of roast pork. It also has a chicken flavor and is the best in Fukui. The ultimate chicken bone white broth soup! The foam white broth that clings to the homemade straight noodles is very easy to eat and delicious. The visual is amazing. This limited edition ramen is sure to satisfy both beginners and regulars! The restaurant is always full! The hidden favorite, the rice bowl, is the meat and taku bowl! It goes well with rice and is delicious. Menya Torippu, a ramen shop with a unique appearance in the Seiwa commercial area of ​​Fukui City, Fukui Prefecture. The store is a renovated log house with a wooden texture that gives off a natural soothing feeling. The owner, Takemoto, 37, operates three Menya Torippu stores in Fukui Prefecture. At 9:00 a.m., the noodle making process begins at the log house store. There are three types of noodles, and this is the noodle specifically for “Aedama. ” “Aedama” is ordered like a refill. Other noodles and soups that can be eaten as is are prepared silently from 5am. Preparations are underway until lunchtime. A ramen enthusiast who studied the techniques at a ramen school and went independent uses flour from Hokkaido, specially for making glossy noodles. The spinach is prepared, the floor and seating are carefully cleaned , the pork char siu is heated and finished in a smoker, and then soaked in a special sauce to create the ultimate bowl. The char siu and chicken white soup are then finished. At 10am, the daughter goes to work, preparing the seasoned eggs. Plenty of seasoned eggs are used . The ramen is made to check the quality of the soup and noodles. The concentration of the soup is checked numerically, ensuring that the flavor is consistent. The soup for sales is prepared. Char siu that has been thoroughly soaked in the sauce is cut. This is the char siu bowl that will be used for the tossed ramen. The char siu bowl is heated. The noodles are made. The cutting blade number determines the thickness of the noodles. It is rare to have such a wide variety of noodles. The son and daughter support the shop . Daughter: It is easy to work here, and it is more comfortable and easier to work here than at other places. Son: I think it is easy to work here because you can say what you want. Order the white soup with the ticket machine. 990 yen Foamy white soup RED 990 yen, chicken bone soy sauce 950 yen , meat soba 880 yen, foamy white soup + risotto set 1190 yen, meat soba double 1150 yen, seaweed ball and chicken bone soy sauce 1210 yen, cheese risotto set 200 yen, mixed ball 150 yen, small white rice 100 yen, meat and taku bowl 380 yen, seared pork bowl 400 yen, green onions used are Kyoto Kujo green onions, each ramen has its own characteristics , recommended seared cheese risotto set , table condiments such as chopped ginger, garlic, chili bean paste, pepper, etc. Various SNS updates! The interior has the atmosphere of a highland lodge. In addition to counter seating, there are table seats. The restaurant opens at 11:00 and customers come in, filling up the tables as well . They make the awa-paitan ramen, which is a awa -paitan. The awa-paitan is a creamy, rich awa-paitan soup that’s so delicious you can drink it all up . They make the meat soba with a nostalgic soy sauce soup. They add homemade thin noodles to the mellow soup , so much so that the noodles are no longer visible. They top with bamboo shoots, green onions, and seaweed to finish off the seasoned egg and meat soba. It’s an appetizing visual… The noodles are coated in a nostalgic-tasting soup inspired by the local Chinese noodle shop in front of the station. “Aedama” is a rare extra noodle dish that can be mixed and eaten as is. Aedama is ordered by 70% of customers. The thick, rich chicken broth, cooked over a long period of time over high heat, goes perfectly with the straight noodles . The thick, yet not too heavy, superb foamy chicken broth noodles are thoroughly coated in the rich soup… Today’s dish is Aoba-yatsu and Aedama. It was delicious! The mellow ramen and Aedama have a yakisoba-like feel, and they’re incredibly delicious! Making a seared pork rice bowl with seasoned egg and chicken tips, soy sauce ramen, seasoned egg and meat soba, seasoned egg and meat soba, silky straight noodles , and Aoba-yatsu is a recurring order. The flavor changes as you eat, and the two-layer foamy flavor is delicious. It really tastes like chicken, and there’s a chicken aftertaste in the soup . This is my third time. This is my second time. The seared pork rice bowl is popular on the rice menu . Aoba-yatsu RED is a special spice that can be added. This restaurant is also fun for families with small children. Toys are given as gifts to children. They work together to clean up quickly and make cheese risotto. Unfortunately, it’s raining. A father-son duo arrives. Ajitama chicken bone soy sauce ramen. A delicious ramen memory for father and son. Awa-paitan . The flavor is just right and it’s very easy to eat. It was delicious and there was no aftertaste that upsets the stomach either. It was very easy to eat. Limited menu: Ramen noodles. Top with pork fillet and bamboo shoots . Pour in the delicious spicy soup . High-quality eggs. The restaurant is full to capacity. The son works energetically, from replenishing water to serving the food and washing up. The well-coordinated teamwork between family members is also one of the charms of this log cabin restaurant. Awa-paitan RED: Make a Nikutaku bowl with addictive spicy and clear soup. Top with diced pork fillet and pickled radish and egg yolk to complete. The limited ramen is also a firm favorite. The eggs are high-quality eggs from Aomori Prefecture. The eggs continue to be served. 12:51: “Chicken” has many female customers. Cheese risotto is popular with women . (Staff member) Do pork fillet and pickled radish go well together? It goes well with rice and is delicious. The soup is rich with the flavor of chicken and is mellow and delicious. The cheese risotto was also very tasty . The awamori white soup, meat soba, and limited edition ramen are all delicious . Lift the noodles up high and slurp ! Eat it all! You can’t stop ordering! The noodles are cooked one after another, creating a rich, satisfying texture. The rich, delicate flavor of the chicken broth and homemade noodles are extracted to the fullest. The delicious, spicy soup is irresistible, making it a must-try… The guys munching on the ramen heartily… The Nikutaku Donburi (meat and takuan bowl) is a sight to behold, a deliciousness only those who have tried the char siu, pickled radish, and egg yolk can appreciate . This ramen appeals to a wide range of generations, from young people to middle-aged people, women, and families. At 1:30 PM, I ordered the Ajitama Niku Soba (1,030 yen). The firm char siu was irresistible, the traditional Chinese noodle flavor was irresistible… The clear soy sauce soup , the crisp bamboo shoots, the seasoned egg, and the seasoned egg that had absorbed the soup were delicious… Next, I ordered the Awa Paitan (990 yen) . The soup is packed with the flavor of chicken, and it’s so delicious it awakens your brain… The char siu is so delicious you can’t stop eating it! I hope to set up stalls at various events in the future, and I’ll be creating my own original chilled ramen at an event in August, too. I want to participate in more events like this. This sushi restaurant is run by a young 23-year-old craftsman and a talented chef! The Yanagawa hotpot with tuna, dashi -maki egg, and conger eel looks really delicious! The chef here is also very good at creative cooking, so he also makes sandfish , toro -taku rolls, and snow crab . Hino, Echizen City, Fukui Prefecture. 3 minutes by car from Takefu Station. Sushi Tengu is a long-established sushi restaurant founded in the 1940s. The chef makes sushi right in front of you, with each piece carefully crafted. Opens at 11:00. Owner Kensaku Suzuki has begun preparations. The sushi ingredients are lined up in the display case. I ordered this fish in advance and it was brought to me by a fishmonger I’ve been dealing with for a long time. I prepared the horse mackerel yesterday , which I’ve been keeping in a refrigerator at 6 degrees for a day to bring out the flavor. I put the smelt and octopus in the dashi-maki omelet, and the sushi chef, Ayumi Kurizuka, peels the skin off the sushi and then cuts it into thin strips. I’ve been working since I graduated from high school, so it ‘s been about five years now, and I’m 23 this year. I was originally looking for a place to serve Japanese food, but with the coronavirus and the only job listings I could find were at hot springs, so I wanted to work at a private restaurant. I did about three years of behind-the-scenes work, and it’s been a year and a half since I started making sushi. I started off serving tea and handing out towels, and then washing up, and I thought it would be better to be able to do everything before I start making sushi, so I’ll be able to help me in the future, so I’ll season the sushi to simmer. I’m now evaporating the alcohol. I’m simmering the oysters in simmered oysters. I’m cutting the squid . I’m ready to open at 11:30. Open at 11:30. Opening hours 11:30-14:00 Closed on Tuesdays 17:00-24:00 Table seats: 2 Counter seats There are also private rooms in the annex Lunch menu Sashimi set meal 1,900 yen Chef’s choice nigiri course 5,000 yen Chef’s choice sushi course 6,600 yen, 10,000 yen courses available Chef’s choice sushi course menu 13 dishes 9,000 yen Take-out sushi Regular nigiri, regular assortment Single nigiri sushi Single thin rolls, thick rolls, pressed sushi Single sushi topping menu White fish, conger eel, marinated mackerel, sea urchin, etc. Turban, eel, squid, amberjack, octopus, tuna Draft beer 550 yen Bottled beer 850 yen. Sake: Nationally selected sake menu available. National shochu menu available. Kuroryu limited edition sake available . Three men who had reserved the omakase sushi course came to the restaurant. We started with Noto sea cucumber vinegar, topped with sea cucumber and wasabi. We then thinly sliced ​​squid, sushi squid, and sudachi squid , seasoned with salt and sudachi. We poured sesame oil over the oysters. Fresh, plump sweet shrimp. Sweet shrimp, seasoned. Sea bream sashimi. Natural sea bream. Please enjoy with ponzu sauce. Tuna. Tuna (pickled). The smooth texture and reddish flavor of the tuna is exquisite . Delicious fatty, melting fatty snow crab (water crab). We made an incision. We removed the crab meat. Amberjack. This is amberjack , a sea bream with a refined sweetness and a moderate amount of fat. It is seasoned with ponzu sauce . Chawanmushi , salmon roe , crunchy salmon roe , Iwate Kamaishi sardines , plump and delicious Asiaji , spread with soy sauce , and hamachi sushi with a light sweetness and umami. The ingredients are crab meat, pickled vegetables, and shichimi pepper. A small bowl of water crab and pickled Chinese cabbage is served. Mix and enjoy. Make the eel cucumber. Cut it. Spread the sauce on it. Sesame , eel cucumber , red miso soup, eel, seafood rolls . After enjoying the sushi, the customer leaves the restaurant. A group of three people come in and order a sashimi set meal . The square plate is the dipping sauce, and with the small side dishes and sashimi, I was very satisfied with the lunch at 13:02. I think the best thing about this place is that the chefs season the sushi for you, make it, and serve it to you all while you can see what’s going on. I ordered the omakase sushi course for 6,600 yen. The rich squid is seasoned with salt and sudachi , and the salt and sudachi flavor is exquisite . The sweet shrimp is also a great match with the springy sweet shrimp rice. Three different soy sauces are used for tuna, white fish, and shrimp. The sauce for conger eel and eel, and ponzu sauce for the elegant amberjack. The taste is so good you’ll want another one. Enjoy the chawanmushi sushi in between your sushi. Freshly made kappa maki tuna. Soft and fatty tuna. The savory flavor spreads in your mouth. Wakasagi tempura roll . Freshly fried smelt. Wild sea bream. Firm and chewy sea bream. The unique texture is addictive. Garnish with pickled Chinese cabbage . (Crab) I thought it would be delicious to combine it with pickled Chinese cabbage . We then served it in a small bowl, which was further enhanced by adding a dash of chili pepper. The unexpected combination of crab and pickles created a perfect harmony. Red miso soup with shrimp and coffee was served after the meal. A carefully maintained knife, one for cutting fish and one for sashimi. This is a yanagiba sashimi knife. We consulted with Kurosaki (hammered blades), Ryusen blades, and Kuroryu’s premium sake liquor store to select the perfect pairing for each fish. People often say that dry sake goes well with fish. 14:00 ランチ予約 予約作り 14:00 予約 English: Lunch service ends at 14:00. My father and uncle used to stand here and prepare the sea bream (due to poor health). 10 years ago, my father stopped doing it, so I started doing it here as the main person. During the COVID-19 pandemic, we started renovating various things, and we thought we had better do something than nothing, so we opened the amberjack restaurant at 17:00. The amberjack is cutting spring onions and making the amberjack sushi rolls. The first owner bought a tengu mask from an antique shop in Tokyo, which is also the origin of the restaurant’s name. The restaurant was originally located in the city center, and then moved a little further away, but they branched out and when we opened our third store, a customer gave us this mask. I think it’s becoming rare to see sushi restaurants using tengu. A customer with a reservation comes in. Cutting the octopus. The thick octopus has an irresistible texture… A group of four customers comes in . Squid , tuna, octopus, amberjack, and sea bream are all good with ponzu sauce. Squid , octopus , and sea bream are all good with soy sauce. Add salt and grated wasabi to taste . The fatty yellowtail is delicious. The chef here is very good at creating creative dishes, so you can try some unusual dishes. Beer, sea bream sashimi , rolled omelet , served . Natural sea bream, sprinkle salt on top and enjoy with wasabi . Grilled sandfish, grilled sandfish, smelt tempura , crispy and delicious smelt tempura, hot sake , fried oysters, grilled sardines , monkfish liver , salted Nara pickles, or if you eat the monkfish liver together, the monkfish liver comes out later, unakyu, mountain of fatty taku, takeout sushi. 7:29 pm , take out the rice, conger eel Yanagawa hotpot , looks really delicious, it’s conger eel, takeout sushi , sushi and sake go down well. A group of four customers who want to eat authentic sushi casually, try Sushi Tengu. The friendly chef will serve you, and the energetic lady works hard at her sincerity . A rice ball shop where each rice ball is made with care and attention. Kakinokihata, Kanazawa City, Ishikawa Prefecture . Walking down a narrow alley near Kanazawa City Hall, you’ll come across a shop called Kanazawa Magokoro Onigiri Hotaru. Preparations before opening begin. The manager is particular about the rice, ingredients, and dashi stock. This is a rice ball shop that is full of sincerity, and since they also have vegans, they generally don’t use animal-based dashi. Since metta – jiru soup contains meat, they also add bonito. Dashi for metta-jiru: This is dashi for miso soup. Dissolve the miso in it and keep it warm. Add the vegetables for the metta soup. Add the vegetables to the metta soup. Grate the garlic. Add the sake. Add the vegetables to the metta soup. Cut the Noto pork. Stir-fry . Add the rice to the metta soup. Wash and drain the rice beforehand. Cook the Ishikawa Prefecture brand rice “Hyakumangoku”. Dissolve the miso for the metta soup. Add the dashi stock. Metta soup (pork soup). Ratatouille . The ratatouille soup has miso added as a secret ingredient to go well with rice balls. Tasting : Open 11:00 AM. Tuesday – Saturday. 11:00-17:30 Sunday 11:00-16:00 Closed on Mondays (may change on public holidays) Weekdays from 16:00, Saturdays and Sundays from 15:00 Time sale available Weekdays only from 11:00-14:00 Lunch set 900 yen Ladies set 700 yen Choice of rice ball Ume and bonito flakes 350 yen Salmon and egg yolk pickled 400 yen Noto pork ginger pork and mentaiko 450 yen Noto beef miso and salmon roe 500 yen Mettajiru (pork soup) and ratatouille 450 yen each Take-out and eat-in available Noto beef miso 500 yen, Noto pork shogayaki 450 yen, miso soup 300 yen (can be customized for 30-100 yen), drinks Kaga Bancha tea, 100% juice, local beer, eat-in space on the second floor, counter seats , ume (plums), made with salted plums from Fukui, not too salty and perfect with onigiri, large grains that are delicious even when cold, “Hyakumankoku” rice, gently pressed so that it stays plump over time, each onigiri made with 120-130g of rice, I think they are large, ume and bonito flakes , fill in the ingredients, kimchi, cream cheese, bonito flakes and cream cheese onigiri, top with kimchi , bonito flakes and cream cheese , salmon, egg yolk, kelp , arrange in the display case, additional cooking work, wash the rice, put the rice in a colander, soak the rice thoroughly so that the moisture penetrates, store in the refrigerator, cut the cream cheese into small pieces, the eat-in onigiri are made to order, pickled egg yolk Each one is carefully prepared and seasoned with sweet soy sauce from Kanazawa’s Naomoto brand. The second floor eat-in space offers a weekday lunch set of 1,150 yen. The set includes pickled egg yolk, Noto pork ginger fried rice balls (+50 yen), and mettajiru (+100 yen). Made with only fresh egg yolks, the mellow flavor of the egg yolk fills your mouth. This is a local Ishikawa dish, mettajiru. It’s packed with vegetables and Noto pork, and each grain of rice stands out, making it a satisfying rice ball. Seasoned in-house with kelp, plum , bonito flakes , and dried bonito flakes, the soy sauce is made with Ono soy sauce from Kanazawa. Bonito flakes, plum , kelp, and mentaiko are used. We compare different types of mentaiko produced in Hakata and select the mentaiko that goes best with our rice balls. We grill and shred half of a salmon in our store, which goes perfectly with the salty tuna mayonnaise that goes into the rice balls. We shred the salmon and season it with soy sauce and other ingredients in the perfect proportions to create a rice ball that everyone will love. Please try these delicious rice balls, made with love and care!

福井・石川グルメ８選

0:00 宗近製麺所 おいしい麺の専門店
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27:31 くりなみ食料品店
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48:00 ゴーゴーカレー 金沢駅総本山
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1:06:19 中華そばRyo
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1:27:04 片町一喜Z
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1:51:45 麺屋 鶏っぷ ログハウス店
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2:19:25 寿司天狗
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2:40:50 金沢真心おにぎり穂尊（ほたる）
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うどんそば 北陸信越 Udonsoba
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