カニの季節がやってきた！蟹丼・海鮮丼を求めて１日２００人が殺到する海岸食堂丨北陸グルメ４選

At 8:30 AM, owner Matsuda, head of Echizen Crab and Local Fish Specialty Shop in Gamo-cho, Fukui City, Fukui Prefecture, begins preparations. He carefully selects and purchases fish from the local fishing port, including yellowtail and yellowfin tuna. He removes the scales during the busy season , which coincides with the opening of the crab season in November, when both snow crab and seiko crab are available. During this busy season, he also serves black sea bass and red sea bream, and the restaurant’s specialty is crab bowls. The “Matsuda Seiko Bowl,” featuring female snow crab , is popular . He figured it would be difficult to sell something so expensive, so he started serving snow crab bowls . He adds two crabs to each bowl, and if he sells 250 crabs a day, he can make 500. I asked about the origin of the name of the “Matsuda Seiko Donburi,” which is the 100th bowl I’ve ever had. When I added my family name to it, it sounded like Matsuda Seiko Donburi, and it became popular. I started getting a few interviews about it , and when I tried it, I realized that they’re actually making it seriously. The Seiko crab fishing season ends at the end of December, and the Matsuda Seiko Donburi is usually available until early January (it doesn’t appear in this video). At this time of year, they sell things like snow crab donburi, seafood donburi, and sashimi set meals. They’ve been running a fish shop for about 50 years, and moved to their current location 16 years ago to open a new restaurant. They also sell live crab. Crack open the shells , sprinkle lots of salt to remove the slime, wash the cutting board, Echizen crab, snow crab, the owner’s father, put the Echizen crab in water , turn on the fire to boil the crab, after an hour the water in the pot will boil, remove it from the water, put it in the basket for boiling, remove the second box from the water, 30 minutes later the crabs will be boiled, prepare the seafood bowls and sashimi (at peak times) 200 people by reservation, 300 people including free customers, and since it is the bowl season, the bowls are mostly prepared, so there is no waiting, cut the Chinese cabbage, pour hot water on the ingredients for the crab hotpot, drain the water (staff), rice is prepared How much do you cook per day? For Seikodon, we use a 30kg bag. How many bags do you need to cook? It’s a lot. We use about 10 sho a day. At this time of year, we use about 6 sho. We peel the crabs. We butcher the Echizen crabs by hand one by one. We remove the crab meat. We carefully remove the crab meat. We carefully remove the crab meat. We make broth from the crab shells. We cook crab rice using the broth from the crab shells. We remove the crabs from the tank. We cut them up for the crab dish. We prepare a sashimi platter for takeout reservations. We remove the skin. We use young skipjack tuna and bluefin tuna. We also use sweet shrimp. We open at 11:00. Business hours are 11:00-16:00. Closed on Thursdays, April to October, and open every day during spring and summer holidays. Frozen takeaway sales are also available . Seiko crab, frozen Seiko rice bowls, and Matsuda Seiko crab sushi are also available. Reservations are accepted for dinner only during normal season and for groups during crab season. Reservations are accepted for dinner only during crab season and for the Echizen crab full course. Seafood bowl: 3,080 yen, Fukui salmon bowl: 2,680 yen, Fukui salmon bowl: 3,080 yen, Salmon roe bowl: 3,280 yen. Seasonal sashimi set meal: 2,980 yen, Mixed fry set meal: 2,480 yen. Large fried shrimp set meal: 1,780 yen per piece. Snow crab gozen (market price) – reservations required until the end of March. Matsuda snow crab bowl How to enjoy the market-priced Matsuda Snow Crab Bowl: 32 seats in a sunken kotatsu with a view of the sea , 5 seats at the counter, seasonal sashimi set meal, clear soup, plump sashimi, delicious seafood from the Sea of Japan… grainy white rice , and of course, delicious sashimi, crab rice cooked in broth made from lots of crab shells, plump crab meat on top, whole snow crabs , rich crab miso, Echizen crab mark, yellow tag, Matsuda Snow Crab Bowl, market price, advance reservations recommended, a bowl where you can fully enjoy Echizen crab , a snow crab bowl, 3 people visited , assorted sashimi, making a snow crab bowl, yellow tag, Matsuda Snow Crab Bowl , enjoy the Matsuda Snow Crab Bowl , it’s good value and delicious, the staff are friendly, and the snow crab bowl is a big hit! Snow Bowl ( Staff from Kyoto ) How’s the Snow Bowl? It might be the best crab I’ve ever eaten. The thickness of the meat is different, it’s absolutely amazing! Fukui salmon to make the broth, salmon roe, seafood bowl , Fukui Salmon Bowl, 12:28, red sea bream , sweet shrimp, octopus. Customers savor the fresh seafood . The sashimi set meal is also selling like hotcakes! It’s the best combination of sashimi and hot rice… There aren’t many places that serve this much fish. There’s really a rush of snow bowls around ! Seafood bowl , fried shrimp, large fried shrimp, cut into bite-sized pieces upon request. Large fried shrimp set meal, 1,780 yen per piece . Regular customers, “Aniki” (older brothers), come to the restaurant. They prepare the crab for grilled crab. They put the crab shells in the oven for a few minutes, bake them in the oven, and decorate them. They taste the crab. (Aniki and the staff) Do you come every year? Maybe this is the ninth year. Thank you for the takeout grilled flounder. Boiled crab and snow crab bowls are a big hit. Winter yellowtail sashimi. They remove crabs from the tank. They prepare Echizen crabs for the crab hotpot. They make stock for the crab hotpot. Customers enjoying the crab hotpot. Crab sashimi. Seasonal sashimi set meal, 2,980 yen (kindly provided with more yellowtail than usual). Plenty of fresh sashimi, yellowtail , rice soup, and octopus . The sashimi was so fresh and chewy, it was so delicious you ‘d want to devour the rice. I also had the crab porridge, which is served as a staff meal. The crab flavor was undeniable. If you want to enjoy rice porridge with a deep flavor, fresh fish caught in local fixed nets, and first-class Echizen crab, head to Matsuda (the owner has been working exclusively with ramen for 30 years). Welcome! My monthly bills for rice and electricity alone have increased by 100,000 yen. They’ve gone up way too much (due to the Noto earthquake). The Noto Satoyama Highway has been closed, so no customers are coming . We’ve incurred a deficit of several million yen. I’ve heard about the difficulties in Noto from my own experience. I’m just happy that we’re still alive, and that the buildings are still in good condition, so I’m not happy that we can still do our jobs like this. Politicians, please don’t just think about your own finances, but think about the people. Near Chirihama Nagisa Driveway, Hodatsushimizu-cho, Hakui-gun, Ishikawa Prefecture. Ramen AJ Imahama branch, opened in 2020. A popular ramen restaurant on Imahama Beach. 10:30 a.m. Staff members are getting ready. Char siu chef Quynh (from Vietnam) is currently training with the aim of opening a ramen restaurant in his home country. The noodles are thickly sliced and made in-house. They are also used in rice dishes and are characterized by their chewy texture. Loosening the noodles and portioning them into individual portions. Cutting the green onions . Washing the green onions . Alcohol is also served during evening hours. A donation was made to support the Noto Peninsula earthquake disaster. Coffee was given. Owner Atsushi Nose, founder of the famous Ishikawa restaurant “Ramen Zennihon,” delivers homemade sauces and noodles to AJ and Zennihon’s affiliated restaurants. Next to the restaurant is a rental space where various parties and live performances can be held . The owner, who loves music, spends his days working at both a live house and a ramen shop. The ramen shop owner and vocalist share the same job. The only condition for the attached live house is that customers order free ramen. Let’s make it a live house as a way to attract customers. We’ll create an event, attract people, and sell ramen. That’s the system we want: Live & Diner AJ. That’s how it all started, but the shop opens at 11:30. It has a beach-style exterior with counter and table seating. Self-service water is available. Opening hours: 11:30-14:30 (Tuesday, Wednesday, Thursday, Sunday 18:00-23:00), Friday, Saturday 24:00. Pork bone soup: Light soup. Soy sauce, miso, salt, plain hot water, Kanazawa black: 850 yen each. Dandan noodles: Curry ramen: 950 yen. Miso tsukemen: Seafood tsukemen: Black tsukemen: 1000 yen. Fried rice set: +350 yen. Mini fried rice set: +250 yen. Gyoza set meal: +350 yen. Pork kimchi set meal: +450 yen. Extra large servings. Time attack!! Finish in 12 minutes and it’s free! Soft, chewy homemade noodles. It takes about 7 minutes to boil. The amount of rice is like this. He’s the third apprentice. The Yokaichi branch was the first apprentice, and the Tsubata branch is the second. So, where is she going to do it? Have you heard? It’s Vietnam. I hope it goes well. Paitan ramen , soy sauce ramen. The noodles are well-marinated. Paitan ramen and soy sauce ramen. Tonkotsu soup . Topped with boiled bean sprouts . For lunch, they often serve fried rice sets, and they have mini fried rice. I’m a regular customer. I drive a truck for work, and when I come back from work in the Noto area, if I don’t have a bento that day, it’s guaranteed to be AJ’s. It’s so delicious. Paitan ramen and mini fried rice. I really like the owner here, and he’s friendly. My monthly bills just for rice and electricity have increased by 100,000 yen. Add in other small things and it’s another 100,000 yen, so if you consider that, it’s about 200,000 yen a month, which means my income is decreasing, isn’t it? The profit is 2.4 million yen a year. When I go to pay, I think it’s strange and wonder why it’s not there. I don’t want to talk about politics, but please, politicians, don’t just think about your own finances, think about the people. Fry two eggs in oil over high heat. Rice: They say they stirred the pot so much they got tendonitis. The fried rice is well-fried and well-seasoned, and the portion is large. Welcome! Customers keep coming in one after another. The dandan noodle soup is prepared by making ramen and fried rice at the same time. Plenty of fried rice with ginger as an accent, blending the soup and noodles well. Dandan noodles . Sorry to keep you waiting, here are the dandan noodles. Spicy dandan noodles. Addictively delicious . The soup is rich and tasty . They come one after another. I always order plain broth or miso. It’s cheap and the portions are large. Delicious. Usually, it gets crowded at lunchtime, and there’s no one there. I wash the rice for extra. The rice is locally grown in Ishikawa Prefecture. They handle the orders that come in one after another, adding their special sauce . Bean sprouts . Gyoza with plenty of garlic. Soft and juicy dumplings. Crispy and fragrant on the outside . Soft and juicy dumplings. Crispy and fragrant on the outside. Super fried rice rush! The fried rice rush never stops!! A blissful time for Aniki, enjoying a large bowl of fried rice ramen and fried rice that went perfectly with the soup. Sea of Japan (affected by the Noto earthquake). The electricity, gas and water were fine, but I guess we couldn’t use water for about two weeks. Just because of that, the Nanao store couldn’t be opened for two months, and the Satoyama Kaido was closed for two months , so no customers came and we ended up with a deficit of several million yen. If we were paying labor costs and rent, we simply had no income, but we were running on a shoestring, so we had zero sales in January and then we had to pay the full amount for December, so that’s what happened in the end. We suffered a painful experience, but the building is fine, so we’re happy to be able to work like this. I think so . I’ve heard about the difficulties in Noto from living nearby, so I think you should be happy just to be alive, or you ‘ll be punished. If you look at the menu, I think you’ll understand, but we serve all kinds of things. Deep fried chicken, wild vegetables, grated daikon radish, and a sweet wasabi sauce . Fried chicken with seared pork until it’s soft and tender. Mini chicken char siu bowl. Sorry to keep you waiting. It’s a mini chicken bowl. Looks delicious. Crispy fried gyoza. Soy sauce ramen . Light soup with seared pork on top. The noodles are well-marinated in the soup. Sorry to keep you waiting. Black ramen. Here you go. Looks delicious! Kanazawa Black: Kanazawa Black, accented with burnt soy sauce. It’s addictively delicious. Kanazawa Black is “ramen with rice as a side dish.” There are plenty of options for those who don’t like heavy dishes. 13:08 Hodatsu Shimizu Town Omurice Village Project. Since it’s the town of omurice, let’s start by “doing what we can.” What kind of omurice should be served to make it a local delicacy? There are many different restaurants serving various omurice. Sushi restaurants serve eggs on chirashi sushi. They add rice and ketchup to fried rice . Melt butter? Fluffy eggs. Cheese also adds an accent. The buttery flavor is amazing. Served to a regular customer . The runny egg, fried rice, and ketchup create a new flavor. “Ramen AJ,” where you can enjoy more than just ramen, has a trio of customers. Pork bone soup, light white soup ramen. Pork bone white soup ramen, dandan noodles. Dandan noodles topped with green onions. Light white soup. Pork bone white soup. Sorry to have kept you waiting, here’s the dandan noodles! 14 gyoza ! The restaurant is fully booked ahead of the live event, and the kitchen is extremely busy! Arrange the pork slices for grilling. Add the dandan noodle soup, which is filled with plenty of ground sesame seeds. Add the soup. Thick pieces of grilled pork slices are placed on top . Menma (bamboo shoots) are also available. Live audience members gather one after another. Ramen AJ, popular with people of all ages and genders. The rich soup is so delicious you can’t stop eating. Grill the ramen with a cheese burner . Add the ground sesame seeds. I love the salted butter in No. 8 Ramen , but some people don’t like butter, so the owner’s recommendation is salted butter. The owner’s recommendation is generous toppings. The tsukemen soup and yakimeshi are ordered one after another. Sorry to have kept you waiting, here’s the fried rice! Use tongs to separate the noodles and the soup. 味気ないですね！ English: Mixing the ingredients: Sorry to have kept you waiting. Black garlic, plain hot water, no bamboo shoots . The guys enjoying their black ramen to their heart’s content. Grilled over a burner. Mayonnaise, perfect as a snack. Char siu and kimchi. 7 dumplings. Mini char siu bowl. Grated daikon radish and wasabi are unusual toppings. Curry ramen. Curry curry ramen. Making curry ramen. Stir well. It has cheese in it. Tsukemen . Tsukemen . Local residents are playing in a band. Kanazawa black. Medium serving. The punchy ramen soup with burnt, aromatic oil and chewy homemade noodles are delicious… 14:30. Did I mention rice earlier? Prices have gone up way too much. Rice prices have gone up by over 50%. If you can’t easily raise the price of ramen by 30-50%, you can’t do it. On top of that, consumption is decreasing. The number of customers is decreasing. It’s a double, triple whammy. We’re suffering. To be honest, I’m just complaining, but we have no choice but to keep working hard every day. The legendary ramen shop “Ramen Zennihon” reopened last year after all its stores closed. You’re sure to be addicted! “Kanazawa Black” – Once you try it, you’ll be hooked. A rich-tasting dried sardine ramen that pairs perfectly with rice . I’ve been a fan since the restaurant first opened. I was so happy when it was recently reopened that I came back again (founder). The signal for the restaurant’s revival: the first store. A famous restaurant that took Ishikawa by storm but once closed its doors. A regular customer who knew the taste of the old days has become the new owner, and the legend has begun to move again…! Ramen Zennihon Yokaichi Branch, located in Kanazawa City, Ishikawa Prefecture, a 3-minute drive from Nishikanazawa Station. Their signature dish is the Kanazawa Black Ramen . At one time, the restaurant operated eight locations across the Hokuriku region. Owner Daisuke Minami has a long history in the food and beverage industry, including Japanese cuisine and yakiniku restaurants. He was originally a regular customer at Ramen Zennihon . He heard his master (the founder) say, “If we were going to revive it, I wanted to be the first to do it.” Having known his master for about 25 years, he casually offered to do it, and he agreed. He then trained at the Imahama branch for about a year and a half before opening his own restaurant . The pork belly char siu is simmered. Once it’s boiling, carefully remove any scum. The char siu is simmered for at least four hours. This dark, rich ramen, “Kanazawa Black,” is a classic. The concept is “ramen with a side dish for rice” Season the menma and boil itStore in a TupperwareWash the riceStore in the refrigeratorNiboshi RamenWe are selling only 30 servings of niboshi ramenThe niboshi are all cement-like and crushed and put into the ramen8 :42Disinfect with alcoholCut the prepared char siuThick char siu is Zen Nihon’s selling point, so since the restaurant opened, customers have been saying that the char siu is deliciousWe were given some chopped char siu coffee for fried rice9 :12So , I’ve been simmering this soup for about 5 hours nowIt’s only pork knucklesIt’s round bonesIf you simmer it for about 10 hours, the amount of water will be about halfBurn it on a low heat of 60 degrees If you leave it at about 70 degrees, it’s the fatty part of the meat that has fallen off the bone.Pork back fat, which is essential for soup, thickens the soup.Put it in a pot directly on the heat and extract the fat directly from the pork back fat.Put it in a blender and strain it through a colander.9 :41 Dried sardines (round herring) boiled in soup.Put the round herring in a blender.Add to fried rice.Cut bamboo shoots.Eggs to be used in fried rice.Mix well.Scallions.Leave only the usable parts of the green onions.Cut the green onions.Store cleaning.We mainly use Yume Mizuho (produced in Ishikawa Prefecture).Prepare drinking water.Wipe the counter carefully.Opening time : 11:00.Table and counter seats.Table condiments: Gyoza sauce, chili oil, pepper.Kanazawa Black 920 yen. Tonkotsu soup 920 yen, light soup 920 yen, Black oil soba, dry dandan noodles, miso oil soba 980 yen each. Niboshi ramen is limited to 30 servings. Feel free to add furikake as you like. Customers keep coming back to the store. Kanazawa Black, a light miso soup made with a secret sauce developed by the founder. Homemade medium-thick noodles topped with gyoza, spring onions, bamboo shoots, and pork slices. Large serving of Kanazawa Black ramen . Sorry to keep you waiting, here is the large serving of Kanazawa Black. Please lift the noodles… and slurp with relish! I’ve been interested in it for a while, but I didn’t have a chance, and today was a little off, so I came for the first time and it’s delicious. Kanazawa Black. The burnt soy sauce has a strong flavor. The bamboo shoots are light in flavor. The chewy , medium-thick noodles are smooth and addictively delicious. The rich flavor of the soy sauce is delicious. The ramen goes well with rice , and the rice in the ramen set is also popular. The soup is thick enough to be eaten with rice. This one is a “light miso soup.” The chewy noodles are coated in the soup and are delicious… It ‘s delicious . I come here regularly. Sorry to have kept you waiting. Thank you for the gyoza set. I’ll come again. Be careful. Medium – sized pork bone salt ramen. Pork bone soup, salty flavor. Drinking the soup to the last drop is delicious . I’ve been a fan since the restaurant opened , and I was so happy that it recently reopened, so I came again. Recently, I’ve been eating the salt ramen. Thank you for the meal. Served gyoza. Pork bone soup, soy sauce flavor. Light soup, miso flavor. Flavored egg. Light soup, medium-sized boiled water. Sorry to have kept you waiting. Kanazawa Black. Kanazawa Black is delicious… I like strong flavors like Toyama Black, so I’ve been going there quite often since I found this.Flavored oil extracted from dried sardinesThe soup allows you to fully enjoy the flavor and umami of dried sardinesSardine ramenSalt -grilled pork pork bowlFried riceMedium – thick homemade noodlesKanazawa Black is delicious12 :34Fried riceDried sardine soup ramen and fried rice are a great way to charge up male energyIt has quite an impact and is delicious12 :57A man comes in.Excuse me for keeping you waitingIt’s BlackPlease enjoy a small portion of riceThe strong soup seeps into your tired bodyOnce the soup is ready, I transfer it to another potToday ‘s soup is also goodThe dishesKanazawa Black is deliciousAs expected, I don’t do it every day He hasn’t been there, but maybe twice a month. It’s addictive. His specialty is homemade medium-thick noodles. His master, Nose, delivers the noodles. I spoke to Nose, the founder of Ramen All Japan. He started out as a food stall by the Saigawa Bridge in Katamachi, Kanazawa, and that’s how the ramen shop got started. At first, he just wanted to be able to feed his family, but then a lot of customers started coming, and he got a little cocky, thinking he could make a profit, so he opened more and more stores, but then failed, and I guess he had those kinds of ups and downs . That was how it started. (Staff) Have you ever had all your stores close down? The reason was… he was scammed. His company was taken over. “We’re going to expand into a chain, so please share your know-how.” They said “Let’s merge” and then my company was taken over. Even though I say it was a scam, in this world it’s the people who get scammed who are at fault, so I ended up suffering all the pain. However, it’s been about 13 years since then, and I want to express in a cool way that I’ve been saved by so many people. That’s why I’m here now and want to try again because I feel like I have to respond to the feelings of those people. I was thinking about trying to recreate the All Japan that I had done, and in that flow, Minami-san (the owner) stepped up and said, ” I can’t run a store, but I own several stores, so I’ll do it,” and it felt like the first store, signaling our revival (announcement from the store). We are looking for people who want to be independent and employees. I’ll share my know-how with you. I don’t take any royalties. I don’t receive any commission from my students. I’ll do some advertising here: If you’re looking to start a ramen shop anywhere in the country, I ‘ll share my know-how . But don’t spend a ton of money. It’s a small shop that can support your family. If that’s the case, I confidently recommend it. The business model relies on customers using my black ramen sauce and noodles, and I want to make a solid profit. Therefore, I don’t charge any royalties, membership fees, or security deposits. I’d love for you to try Zennihon! “Ramen Zennihon” captivates customers with its black ramen, which pairs perfectly with rice. Our hearty set meals are a hit with everyone. Our handmade Japanese Black Wagyu hamburger steaks offer the best value! Our daily specials include our most popular grilled offal, which goes perfectly with rice. Serve with bonito flakes to your liking. The tender and delicious grilled offal and pork cutlet, paired with the sauce, are delicious on rice! The sauce cutlet bowl is amazing! It’s thick and delicious, I think. Wakamiya, Nakano City, Nagano Prefecture. 1 minute by car from Nakano Matsukawa Station. Founded in 2016, Gohandokoro Joya is a popular restaurant known for its grilled offal and hamburger pork cutlet set meals. There are 13 parking spaces in front and behind the restaurant. 10:00 AM: Preparations for opening begin. Owner Tojo Shigeaki: It’s not that busy right now, so I think there are around 50 customers. (Customers) are locals and tourists. Since Shiga Kogen is nearby, people coming down from Shiga Kogen in winter, and skiers in summer , it’s a summer resort, so most of the customers are locals and those passing through Shiga Kogen. Demi-glace sauce, plum, shiso, and cheese chicken breast. Cut the vegetables for the salad. Wash well with water. We use Miyuki pork from Iiyama . We only use Miyuki pork. It’s a small production area, but the price is more than double the usual price. Meat for ginger pork: This is the meat for ginger pork. Sangen pork. Sangen pork . A small dish of pickled cabbage to wrap. Cut the cabbage. For the set meal, there ‘s plenty. I use shredded dried plum cabbage and soak it in water to prepare the chicken cutlet . In the local dialect, I use the “mai dojo” (maido) part. The ” jo” part means “welcome.” The big sign is written in hiragana, but the kanji is just a reference to my name. I prepare miso soup , tea, and cafe au lait. I prepare salad, boil potatoes for the garnish, and bean sprouts for the garnish. Mix the hamburger steak with this and add fresh breadcrumbs. I also use this for breadcrumbs for pork cutlets, which are delicious . I put the shredded potatoes on top of the salad and fry them. I write down the daily specials. Today’s lunch Limited quantity weekday chicken cutlet lunch 820 yen Opens at 11:00 Business hours 11:00-15:00 Closed on Wednesdays and irregular holidays 17:00-21:00 (open depending on the day of the week) For reservations of two, please reserve a table in the back Grilled offal set meal 870 yen Fried chicken set meal 880 yen Ginger pork set meal 880 yen Grilled salted mackerel set meal 790 yen Grilled island atka mackerel set meal 980 yen Juicy Japanese black beef hamburger set 1380 yen Soft pork cutlet set meal using Miyuki brand pork 1320 yen Cutlet rice bowl with special marinade sauce 1170 yen Negitoro bowl 980 yen Plenty of single snacks available for takeout Chicken cutlet rice bowl with sauce 700 yen Grilled offal bento 870 yen Frozen grilled offal set that you can grill at home 740 yen 30% more offal than the set meal. Information about the restaurant is posted on social media. We are looking for part-time workers. Counter seats, table seats, table seats, sofa seats. You can dine leisurely. Two chicken fillet cutlets and two coffees are ordered after the meal. Two chicken fillets. Deep fry the chicken fillet cutlets. Place shredded cabbage on top. Cut the home-grown eggplant. Chicken cutlet. Remove the chicken fillet cutlet. Chicken cutlet with plum, shiso and cheese. Yes, please. Only one bowl of miso soup and rice is free for refills. Enjoy a set meal of freshly fried pork cutlet. Tonkatsu set meal order. Tonkatsu set meal. Miso soup . Rice. Thick and crispy, delicious Iiyama-produced Miyuki pork lunch . Fried chicken only. Fried chicken order by phone for takeout. Grilled chicken with herbs. Sorry for the long wait. The bill will be 770 yen. Great takeout for families with children. Beaten egg. Shredded cabbage . Fried chicken . Grated chicken cutlet. Chicken fillet from the daily lunch menu. Is that all? Yes, we’ll prepare it. Juicy hamburger steak. Orders for 3 people (7 people in a group) and 2 customers. Takeout order . Teppan. We ‘ll coat the pork cutlet in oil, top with boiled bean sprouts, and bake the hamburger steak in the oven. We’ll pour in our special demi-glace sauce and creamy chicken fillet. We’ll transfer the rice to a thermos jar, add the cooked rice , and fry the cutlet. We’ll pour in the sauce and add the sauce. This is the pork cutlet set meal. This is the pork cutlet set meal. It’s a thick pork cutlet made with Miyuki pork, a brand of pork. We’ll also have a ginger pork set meal. The skin is crispy and delicious. We’ll have fried chicken , and we’ll have an order for ginger pork. This is mackerel lunch. We’ll have salted mackerel, and we’ll have a daily special of grated chicken cutlet. Today’s lunch is grated chicken cutlet. Crispy, freshly fried chicken cutlet. It’s tender and delicious. Garnish with grilled offal, bonito flakes, and bean sprouts. The grilled offal is placed on the hot plate and fried. The large offal, made only with the large intestine, has an addictively delicious miso flavor. Served hot on the hot plate, it can be topped with bonito flakes to your liking. Enjoy the miso soup . The most popular dish at the restaurant is the grilled offal, which goes perfectly with rice. The daily lunch special is popular with two women. Clean up. Grilled chicken with salt and pepper. Tender, juicy chicken. The grilled offal set meal is a popular choice. Is that all? Yes, we’ll be ready. Please wait a moment. The dish on the plate is ponzu sauce, and the dressing on the tray is a 200g meaty hamburger steak and two servings of tuna rice bowl. Elaborate side dishes and white rice. Chopsticks are moving rapidly. Hmmm… Replenish your energy with a balanced lunch. Prepare the offal in your spare time. Only domestically produced large intestines are used for the stewed offal, which is chewy offal mixed with small intestines, but the large intestines are soft and large, so they melt in your mouth. That’s why they only use those. They’re all large, and I don’t think it’s very common to use only large intestines. Most grilled offal is made with small intestines, but we boil them in large intestines and make them soft, simmering them for a little over three hours. Grilled offal is as popular as pork cutlets. Washed rice . A group of three men came to the restaurant and all three ordered the sauce cutlet rice bowl. The deep-fried pork cutlet and white rice coated in sauce were delicious! It’s deep-fried, it’s amazing, they ‘re both locals and I’m from Kagawa Prefecture in Shikoku, but the sauce isn’t too strong, which is great. The sauce is just right for a sauce cutlet, but it’s not heavy or too strong, and it’s just the right amount of seasoning. This cutlet is thick, so if it was thinner it would be a disappointment, but this one is really thick, so I think it’s delicious. Please have some cold water. Some people come for the tonkatsu, but they also have grilled offal as a side dish, or grilled offal as a side dish with a hamburger steak. The plum, shiso, and cheese add a delicious accent to the chicken breast cutlet , fried chicken set meal, grilled atka mackerel set meal, and adding ginger from the grilled offal sauce in a blender. It was a hearty set meal that will fill you up.

0:00 福井）魚屋の喰い処まつ田
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32:19 石川）らーめんAJ今浜店
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1:02:27 石川）らーめん全日本八日市
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1:23:58 長野）じょうや
MAP https://maps.app.goo.gl/v265Ymbpo6o4sr4NA
URL https://youtu.be/ijifVkb61iM

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

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

#海鮮丼 #蟹 #定食 #福井グルメ #石川グルメ