わずか１.８坪の厨房で注文を捌く名古屋ワンオペ鬼盛りパスタ店の１日丨INCREDIBLE JAPANESE HUGE FOOD

わずか１.８坪の厨房で注文を捌く名古屋ワンオペ鬼盛りパスタ店の１日丨INCREDIBLE JAPANESE HUGE FOOD

Nagoya City, Kita Ward
16-minute walk east from Shonai-dori Station Established in 2020
Back in business with Italian cuisine Located in a residential area near Nagoya
Specializing in sauce-topped spaghetti Owner Mr. Ogawa (59 years old) He tidies up the storefront first thing in the morning
and the day begins at this small Italian restaurant. 8:25
Close-up begins Make the sauce Onion, potato, carrot, beef,
tomato puree, etc. How long do you simmer it? 70 hours. About five days, right? Staff: Will you keep simmering it like this?
Owner) Yes. From 8 in the morning Around 10:00 PM to 11:00 PM, I guess. Pour water into the pot Is there anything you keep in mind during your daily work? We strive to provide each item with care.
We strive to do that. Pepper Umami seasoning Salt Stir well to ensure the seasoning is thoroughly mixed in.
stir well Cornstarch This is for thickening.
This one isn’t very thick Dissolve cornstarch in water. Use the dissolved cornstarch to
Thicken the sauce with the dissolved cornstarch A restaurant that serves anko pasta What was the reason you decided to open a restaurant?
what was it? The trigger was when I tasted the sauce of the first Italian restaurant. and I wanted to carry on that tradition. I want more people to try it. Haruki Murakami has also visited my master’s shop. I worked in the Kani area for about four years. I had to move out, so… So I’m looking for a new place. The first one was right there in the Hatooka Housing Complex
behind Bronco Billy, right? That’s where (the master) has been doing it for about 30 years. I was working in the Kani area under the name “Sparrow,”
under the name “Sparrow.” I opened a store
so I opened a shop there. “I’m back” The shop name was ‘Italian’
The first generation, you know The first owner retired and has been retired for about 20 years now. How long has this store been here since it moved?
? Five years. How big is the kitchen space? About 3.5 tatami mats, I guess. The hallway is really narrow. It’s narrow, isn’t it?
Only one person can move here. Do you currently live on the second floor?
Do you live there alone? Sunday nights are my days off,
I come home at night. I’ll be back on Monday night. Staff: You have a separate residence, don’t you?
Shop owner) Yes, we do. If I commute from home, I’d have to take the first train in the morning and the last train at night.
so on weekdays, I stay overnight on the second floor. Staff: What about your family?
Shop owner: They’re here. Order to the supplier 2 kilograms of peaches 2 kilograms of pork loin, 2 kilograms of sausage 500 grams of ground beef Oh, 1 kilo of sirloin will do. Please Preparing meat for piccata Coating pork with rice flour To serve as quickly as possible
Divide into individual portions A one-person shop serving ankake spaghetti
is pretty rare, isn’t it? It’s just enough for one person to manage,
customers. Do you have any plans to expand the store in the future?
not really? For now, I just want to
get this store up and running first. I have a dream. Maybe we’ll move somewhere bigger
bigger place? That’s definitely a possibility. There’s a store in the Jōshin area, Staff: A little more spacious?
Store owner) It’s plenty spacious. It’s really close to the station.
It’s just a few seconds away. From Jōshin Station But there’s no parking lot, is there? Boil the noodles The noodles used are
2.2 mm thick noodles Stir a large amount of noodles with large chopsticks
stirring slowly This is a specialty restaurant for ankake noodles.
It’s been the same since the first generation Did the founder train somewhere else before opening this place? “That’s right.” That’s the first generation of members, so to speak. That’s really it. Is it the third generation now? The first generation, so to speak…
The management is completely different now. Staff: Was it originally a butcher shop?
Owner) Yes, it was. The first owner was there at that time, wasn’t he? The noodles were boiled
rinse with water When boiling noodles,
anything you pay special attention to? The consistency of the water
after boiling. I think there are various methods depending on the restaurant. At our place, we don’t really
rinse with cold water We finish it while it’s still warm. It’s not thin at all.
It’s listed as 2.2 mm. Staff: Has it always been 2. 2?
Shop owner) Yes, that’s right. It’s not overly spicy, right?
Does it have a “softer” texture? Yeah, that’s right.
It turns out just right. Put the noodles in the bag. Prepare the lard Staff: Is this lard?
Shopkeeper: It’s lard. They’re particular about the lard, too. “Pure lard” There’s also something called “adjusted lard,” but We use pure lard. Staff: Has the price of lard gone up?
Shopkeeper: Yes, it has. Staff: That must be a big blow for an ankake pasta restaurant.
Owner) That’s right. The noodles are getting more expensive too. Almost all the ingredients we use are expensive. Well, that’s true everywhere, though… I saw it on a flyer
I saw it on a flyer. Rice prices have skyrocketed… For now
it’s been canceled, right? We were serving salad and rice for lunch,
but Now I’m very… If the price of rice goes back up,
there’s a possibility we might resume operations? That’s a possibility, yes. Quite a few people say it goes well with rice. It’s just one plate, so… For health reasons, I don’t use blended lard.
Only pure lard is used. Is it quite expensive? Yes, it is.
It’s a bit expensive. I eat it every day too. It’s good for my health too. Shopkeeper: I’m almost 60.
Staff: What!? Really? You don’t look a day over 60! His hair is also very black. There’s quite a bit of gray hair. Boil the eggs. Boil the eggs Wipe the moisture off the peeled eggs What’s the highest number of customers you’ve had so far?
how many? About 50 people, I think. That’s about the maximum number of people. Any more than that and it’ll really be it’ll just get completely out of hand. Staff: Is it busier during the day?
Shop owner) Definitely more during the day. It might also be because of the location. Even back in the first generation,
it was really busy during the day, The spaghetti with sauce
might not be something people come to eat at night, I guess. In terms of customer base,
what kind of customers come here? Mostly older salarymen. Not many young people come here. It would be nice if more young people came. Chop the eggs finely. Cut the cabbage Cut into thin strips for salad Eat something before work Had some coffee I ate well to prepare for opening. Since I quit my corporate job,
I was strongly opposed to it. I’ve always wanted to run a restaurant Staff) Did you go to the previous owner’s place to train?
Owner) No, I didn’t. I did buy the official recipe for the sauce, but
but I was taught it. When the head chef quit, Could you just give me this sauce? I want more people to know about it.
and share it with more people. I thought it was a waste… How much experience do you have as a chef?
how much do you have? Before starting your own restaurant,
about two places I worked part-time at a restaurant that served spaghetti with a thick sauce.
I worked part-time I’m all stuffed! Tablecloth Clean up the dining area Parking lot
One spot behind the store Paid parking available behind the store Business hours
Tuesday–Saturday 11:00 AM–2:30 PM, 6:00 PM–8:00 PM
Sunday 11:00 AM to 2:30 PM
Closed on Mondays Seating capacity: 9 seats
(5 counter seats, 4 table seats) Self-service corner
(apron, spoon, chopsticks, fork, cold water) Special 700 yen, Piccata 850 yen Toro Tama Cheese Milanese 1,050 yen
Cheese Piccata 950 yen Napolitan Spaghetti 900 yen Iron Skillet Napolitan 900 yen Mentaiko Katsu Spaghetti 1000 yen, Tonspa 1100 yen Toppings
Fried egg 100 yen, Crab cream croquette 150 yen Noodle quantity
350g + 50 yen, 400g + 100 yen
500g + 200 yen, 600g + 300 yen Seasonings
Soy sauce, Tabasco, pepper, salt 11:00 Opening A regular customer orders Italian food. Measuring the noodles The noodles are fried in lard
180 Drain the oil
and stir-fry the noodles in a frying pan. Serve the noodles on a plate Pour the sauce over the noodles Chopped egg Parsley Wiener Shopkeeper) Sorry to keep you waiting.
Customer: Thank you The Italian dish with extra noodles has arrived! The sauce, simmered slowly, clings well to the noodles.
The thick, chewy noodles The rich sauce and the elasticity of the noodles
stimulate the appetite I come here all the time
I came yesterday too, lol Maybe five or six times a month? What’s the appeal of Italian people? The sauce is definitely
different from others, isn’t it? It’s a little bitter, but
it’s totally different from the others. The smooth eggs and the bitterness of the sauce
goes well with the chewy noodles. Wiener sausage with rich sauce
This is delicious! 600 grams are disappearing…! Eaten clean! After finishing, take a break with some cold water. I’ll be right there. Please come this way. Customer) Chicken piccata Milanese for 400 yen, please.
Shopkeeper: 400 yen, right? Chicken Piccata Milanese and
Chicken Piccata order received Onion, bell pepper, and mushroom
Sauté the sausage Chicken beaten egg Arrange a mini salad for lunch Cooking chicken piccata Cut into bite-sized pieces Turn on the stove to full power
and cook efficiently First, fry the surface until it’s crispy and make the inside “moist.” I prefer it that way. Staff: I don’t think I’ve seen that very often.
Shopkeeper: Not really. Measuring and serving noodles Pour the sauce over the noodles Serve the chicken piccata Serve the sautéed sausages and vegetables. Dress the salad Chicken piccata and
Chicken Piccata Milanese (400 grams of noodles) A couple comes in They order 600 grams and 200 grams of special noodles The special comes with a raw egg.
Is that okay? It will take a moment. Wiener While stir-frying the noodles
Placing salad on a plate Serve the noodles
Pour the sauce over the noodles Make a hollow in the noodles
Gently drop a raw egg into the indentation Wiener Parsley Dressing Special
250g and 600g have arrived When you mix the raw eggs into the sauce,
the texture becomes much smoother on the tongue The rich sauce and chewy noodles create an irresistible harmony. I polished off 600 grams in no time. That’s 1,700 yen, isn’t it? While waiting for your wife’s bill,
Return the plate to the counter Doing the dishes between sales calls Two orders for carbonara came in. Make white sauce The white sauce with plenty of cheese is complete Sauté the sausage and vegetables. Thick sauce Serve with sausage and vegetables
Pour white sauce over Enjoy two sauces
Carbonara 11:54 Making Special and Iron Plate Napolitan Fry the wieners Making iron plate Napolitan Sauté the sausage and vegetables
in ketchup Add noodles and sauce
into the frying pan Light the iron plate Stir-fry over high heat Fry the eggs. Serving spaghetti Napolitan on a hot plate Set the iron plate on a wooden stand Carry the piping hot iron plate Napolitan
to the dining area If the noodle portion is 600 grams,
how much would it weigh including the sauce and other ingredients? I think it would be around 1 kilogram. Sometimes there are people who place really big orders. 12:06
The restaurant is full. Making piccata and melted cheese with eggs Pikata Pikata with cheese Cooking eggs for melted cheese Why did you choose to run the store on your own?
Why did you choose that path? The store is small, One person is enough for now. I can manage. Do you ever feel like it’s really tough? When there are a lot of customers. We have to do everything. Starting with the bill. From washing That’s tough. While going back and forth in the kitchen
serving up the sauce-covered spaghetti Toro Tama Cheese Chewy noodles with a rich, creamy flavor
A satisfying, hearty portion What did you order? A dish called piccata
600 grams Staff: Is it always 600?
Customer) Always 600 grams, huh? I love pasta with sauce,
and I go out to eat it, but I’ve always heard that “stir-fried pasta with sauce is spicy,”
but But this one isn’t spicy at all. Even children and small children
can eat it just fine. The flavor is very mild. Please try it. Return the empty plate
and return it to the counter Customer: Thank you, see you again!
Owner) Thank you. Full of energy
The pedals feel effortless 12:35 Quite a few customers have come in since just before opening.
customers have been coming in. Yeah, that’s right.
It varies greatly depending on the day. Two male customers enter the store Let’s try 350 today! 400 will be around 500. That’s amazing! Customer: Excuse me.
Shopkeeper: Yes, I’ll be right there. Pikata for 350 yen. I’ll have the piccata for 400 yen! Shopkeeper) 350 and 400, right?
Customer) Yes. Yes, thank you! The apron provided by the store
apron provided by the store Are there any customers who have been coming since the previous generation? Quite a few, huh? Staff) Is pikat the most popular?
Shop owner) Yes, it is. That’s why piccata takes so much time. Like demi-glace
rich and easy-to-drink sauce Elastic, chewy thick noodles The sauce clings well to the noodles
The chewy noodles are delicious The bitter taste
adds a kick! A tingling sensation that lingers
A bite you’ll crave The bitter richness is addictive
Spoon every last drop… finished! Fully energized,
heading off to afternoon work 13:02
The supplier is delivering the goods. A young man comes into the store. Orders iron plate Napolitan Even when busy I end up using an extra stove It’s written on the menu, though. “We don’t serve iron plates during busy times.” Iron plate Napolitan Customer: Napkin?
Shopkeeper: Sorry, they’re over there for self-service. I ordered the piccata. Staff: Which part of the pork is it?
Owner) It’s the thigh. There isn’t much thigh meat, is there?
Where is it used? It’s been used since the previous generation. Cooking piccata. Stir-fry noodles in lard Cook the noodles until they are chewy on the inside and crispy on the outside Carefully arrange in the center of the plate. Pour the thick sauce generously over the dish Gently place the piccata on top Homemade dressing Pikata 850 yen
(Salad service included during lunch) Fluffy pikatakata
a rich, creamy sauce From the self-service corner,
Take out a fork The rich flavor of pork
gently wrapped in fluffy eggs The sauce clings smoothly
with a chewy texture With every bite
the rich flavor spreads throughout your mouth Juicy pork wrapped in egg
perfectly complemented by a rich sauce! Thank you for the meal! Closing time at 2:30 p.m. Staff: Customers kept coming in nonstop, didn’t they?
Owner) Yes. It was pretty busy today, wasn’t it? We’re not a busy store yet. It varies greatly from day to day. Making staff meals Steam this, add it to the pasta,
and eat it with soup. Steam bake it. Staff: Is the seasoning a sauce?
Shop owner) Yes. Steam the vegetables. Shop owner) I’m pretty health-conscious.
Staff: Really? Steaming is apparently the healthiest way to cook it. Less noodles, please. More toppings It doesn’t look very good, but
Prioritize nutrition over appearance (Going out to eat) When it comes to eating,
I don’t go out much for lunch. I usually start work at 8:30
and finish at 12:30 a.m.? Yes
One way or another, Honestly, it takes time.
Time… Cleaning and stuff. Cutting vegetables for tomorrow Preparing eggs for piccata What was the most challenging event?
? Probably the coronavirus… The subsidy was paid out, but
but the number of customers has still decreased. (After opening) about a year later
the coronavirus outbreak occurred. Were you closed during that time? No, we’re not closed. It would have been okay to open during the day.
Until around 8:00 p.m. Staff: So the evening didn’t work out.
Owner) That’s right. You weren’t supposed to serve alcohol. The eggs essential for piccata
continues to crack skillfully Does the flavor of the sauce ever vary? It changes a little bit at a time.
It’s a bit subtle. The vegetables that are available at that time, That too, You’re making the sauce, right? When you taste it “It’s really delicious today.”
There are times like that, It’s also quite difficult to adjust it so that there’s no blur,
quite challenging, isn’t it? Blur is blur,
and that’s fine as it is, right? Customers might say, “It was delicious today,”
If that’s the case, Stir the eggs. Prepare the sauce The process of making the sauce
What ingredients are used Vegetables Onions, carrots, and potatoes, I guess. Also, tomato paste, beef, Chop the onions How long does one batch of sauce last? About 2 to 3 weeks. About once every two weeks
Are you making it? Lately,
I’ve been making it once a week. Fry the onions in a pan. Cut the carrots. What is Italian’sこだわり (attention to detail)? I guess it’s using high-quality ingredients. Staff: Vegetables?
Shop owner) Yes, meat too. Put carrots in the pot. Potatoes When making the sauce for the pasta,
What is the most important thing for you? Sticking to the recipe I guess it’s about following the recipe. How long does it take to make one? About 70 hours over 5 days. Italian-style pasta sauce
compared to other restaurants is longer than other restaurants’. Does that give it more flavor? And bitter. Bake until it reduces to one-third of the original volume, then it’s done. Staff: So you’re using the traditional method.
Shop owner) Yes, that’s right. We turn off the lights at 11 p.m. before going to bed. During business hours, stir every two hours. If you’re busy and can’t stir it,
turn off the heat for a bit. When I’m busy, I can’t even stir it This is the finished product. It’s like miso. Be careful not to burn it.
Stir carefully The moisture from the vegetables will come out. How long should I cook it in this state? It’s almost done, isn’t it? Do you put it in the oven once the moisture has evaporated? When the moisture increases,
add more water. Then add the beef (Wagyu)
and bake in the oven. When it has reduced a little
Add the tomato puree When it reduces again Now add the paste. It used to be around 1,000 yen,
but now it’s nearly 3,000 yen. That’s three times as much… I’m getting sick of this… I can’t keep this up forever.
it’s impossible, isn’t it? Staff: Amidst a wave of price hikes due to rising prices…
Shop owner) We’ve raised them. Last year, maybe?
It’s 50 yen. Staff: But prices have gone up, haven’t they?
Shop owner: Yeah, you’re right… Pour carbonated water into the pot Apparently, carbonated water is good for stews. It makes it taste better, apparently. beef Stirring the ingredients
simmer thoroughly It looks like the prep work alone will take about three hours. It’ll take that long, huh?
All together, right? Bake the sauce in the oven. Wiener Silently continuing to cut the wieners Pork for piccata Cut into pieces for piccata Cut into uniform sizes
Cut neatly Divide the cut meat into small bags I happened to find an Italian restaurant nearby. It’s called “The Return of Italian.”
“Italian’s Back.” “Will customers from the ‘Sparrow’ era
come by? Actually, not many come anymore. Staff: Has the taste changed?
Shop owner) It’s the same. When we were in Kani, it was the opposite. Italian customers
often came by. and we’re back in business. Staff: It didn’t exist back then, did it?
Shop owner) It wasn’t there. I got a notebook
note. Hundreds of people, right? When I said, “I’m leaving the store,” Staff: Does the previous owner ever come by to eat?
Owner: They come by occasionally. His daughter lives nearby. That must be wonderful for your predecessor.
It’s nice that she’s carrying on the tradition. My daughter came by the other day
and said, ‘She was so happy.’ Sometimes she comes by and asks for just the sauce.
Your daughter The previous owner was Takayama. Originally, his home was in Takayama. I ran a stone shop called “Nakamura Kansen-en,” and I have to take over the business, It’s already decided, so we’re closing the shop. It seems like they were still really motivated to keep going, though. He was even replacing the chair seats. I had to go back, so
so I gave up and closed it Are you thinking about what you want to do with the store in the future?
or something like that? Rather than the future, but rather We just have to do our best. After that,
What about the future? Cutting onions Cut the onions one after another Cutting bell peppers With a light touch
chop the bell peppers one after another Making dressing Put the carrots and onions in the blender. Set the seasonings and electronic scale. Pepper Seasoning salt oil vinegar Add seasonings to the onions and carrots
Blend in a mixer Pour the finished dressing into a container I asked, “Is a small shop a good fit for me?”
and went to ask about it. They didn’t say “it’s suitable” or anything like that.
they told me, “You’re not suited for being a salaryman,” haha. I don’t think I’m
I don’t think I’m suited for that kind of thing anymore. Staff: You mean a salaryman?
Shop owner) Yes. …I’ve been told that by a fortune teller too.
w Where is the fulfillment in working at a restaurant? I guess the satisfaction comes from being able to make decisions on your own.
I guess that’s it. Also, it’s nice when customers say, “It’s delicious.”
is also very rewarding. Do you ever think about how long you want to keep the shop open?
or something like that? As long as my body holds up. I don’t know.
As you get older, things start to break down suddenly. More importantly
I wonder if my head is okay? I’ve been forgetting things a lot lately. Preparation complete. Clean the store thoroughly 18:00 Start evening business A man enters the store Customer: Chicken piccata
Shopkeeper: Chicken piccata, right? Oh no!
The chicken is sold out, I’m sorry… Customer: Then, 500 yen for the bolognese.
Shopkeeper: Thank you. Clams, onions, bell peppers
Mushrooms, sautéed Bolognese (500 grams of noodles) We’re ready! Additional order of powdered cheese topping Powdered cheese topping Change the flavor with Tabasco and powdered cheese The smooth cheese and spicy kick
perfectly complement the bitter sauce Customer) Thank you for the meal.
Owner) Thank you very much! A couple enters the restaurant Welcome What would you like? Bolognese and Trottama cheese Milanese
Both 200 grams each The ingredients for the Milanese are
onion, bell pepper, mushroom, and sausage Bolognese is made by sautéing clams and vegetables. Cheese beaten egg Shopkeeper: Sorry for the wait.
Customer: Thank you. Toro Tamago Cheese Milanese Bolognese Cheese-filled, creamy eggs
goes perfectly with the thick sauce The rich flavor of clams and the deep, creamy sauce
clings firmly to the chewy noodles for a delicious taste. Customer) Thank you for the meal.
Owner) Thank you. 19:33 Men finishing work
keep coming into the store Are there any memorable things
that have left a lasting impression on you? “Perseverance is luck,”
was what I was told. So keep going,
The customer told me that. That really hit home. By that time, I was really I wondered if it was okay to keep going like this.
545 Staff: Were you thinking about closing the shop?
Shop owner) Closing… It’s not so much that I was thinking about closing… I was wondering if I could keep going like this
in terms of sales. Pikata Pikamira What the body craves after work
A rich, creamy dish The men finish it in no time! Increased the Italian noodles to 600
Ordered pikat and crab cream croquettes as toppings Is iron plate Napolitan okay? Shopkeeper: It’ll take a little while, but is that okay?
Customer: Sure. Thank you Crab cream croquette Pikata Red Wiener Italian + Piccata, Crab Cream Croquette
(600 grams of noodles) Making iron plate Napolitan Sauté clams, sausage, onion, and bell pepper Tomato ketchup Add noodles and sauce and stir-fry Iron plate Napolitan Staff: Are you on your way home from work?
Customer) Yes, I am. It’s a taste I’ve been familiar with for a long time. The rich flavor hits you right away when you eat it,
really hits the spot. What did you order today? It’s always like this, but
Italian for 600 yen. That’s the most common one, right? With extra sauce and pikatak on top. Today, I tried making crab cream croquettes.
on top. Closing time at 8:00 p.m. Ordered tonkatsu Tonkatsu prepared at the restaurant Staff: Do you fry the tonkatsu twice?
Owner) Yes, twice. Tonkatsu too?
handmade. Staff: What part of the pork is used for the tonkatsu?
Owner: It’s loin. Tonkatsu 1,100 yen The tonkatsu has a strong presence,
the richness of the sauce and the vibrant color of the egg complement each other perfectly. Crispy tonkatsu
bitter sauce slowly seeps in The rich sauce clings to the noodles,
with the smoothness of chopped eggs as a finishing touch Thick sauce clings firmly to
with a delicious chewy texture The umami of the meat and the depth of the sauce
a combination that’s hard to resist Enjoy the flavor change with Tabasco’s spiciness The bitter umami flavor
and the spicy kick are perfectly balanced! 20:41
Shopping trip and return home Staff: Is this for tomorrow?
Shopkeeper) Yes, it is. I’m glad there was chicken.
I forgot. I had some ice cream. I feel like eating something.
After work After dinner or something How much time do you usually spend cleaning?
594 It usually takes until around midnight to 12:30 a.m. Staff: About three hours every day?
Shop owner) We also have meals. Staff: Do you clean up after closing?
Owner) Yes. Because we use oil. If you don’t wipe it every day
the floor gets slippery, right? Customers will dislike it if it’s sticky. Staff: Are you just a clean freak?
Owner: Not really. My house isn’t that… normal. For the customers?
Keep the store clean for the customers? Well, yeah, I guess so. Kitchen cleaning Clean every corner thoroughly Disassemble the stove
and rinse every detail thoroughly Reassemble the cleaned stove Thoroughly wipe off the grease stains in the kitchen
Wipe off thoroughly Clean the kitchen floor thoroughly Cleaned up the dining area
Prepare for cleaning What time do you usually start work in the morning?
and around what time do you finish? I wake up at 8 a.m. Around midnight to 1 a.m., I guess
I go to bed around Almost every day, yes. Staff: There’s no time to go out and play at all.
Shop owner) Not at all… None at all. Cleaning the restroom Carefully wipe down the floor inside the store
Carefully wipe the floor Staff: Do you do this every day?
Store owner) Yes Any words for your family? I’m grateful to my wife. Staff: There was quite a bit of opposition, wasn’t there?
Shop owner) Yes, at first. They might still not approve of it.
I’m not sure, though. After cleaning is done, the preparation continues. Same as lunch
Just cutting vegetables. The owner is working hard to carry on the master’s flavor
We got an exclusive look at “The Italian Who’s Back”!

店名　帰ってきたイタリアンスパゲッティー
地図　https://maps.app.goo.gl/5CGxnYkNXntavFUi6
住所　愛知県名古屋市北区中丸町１丁目１５

0:00 ダイジェスト　
0:22 本編

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

#パスタ #デカ盛り #名古屋グルメ