マヨビーム砲発射！驚異的人気を誇るお好み焼き・鉄板焼き屋に１日密着丨新潟・石川グルメ４選

マヨビーム砲発射！驚異的人気を誇るお好み焼き・鉄板焼き屋に１日密着丨新潟・石川グルメ４選

It’s super delicious and the atmosphere is amazing! A splendid teppanyaki rush! If you want to enjoy flour-based dishes and teppanyaki cuisine in Niigata, this is the place to go! It’s delicious, it ‘s almost full, and thanks to you, we’re firing off the mayonnaise beam cannon . Okonomiyaki, modern yaki, tonpeiyaki, and monjayaki are also selling like hot cakes! Delicious! Niigata Prefecture, Niigata City, Chuo Ward, Meike Higashi 18 minutes walk from Kamijo Station Osaka Okonomiyaki Kaoruya Sakuragi Inter Store Parking 16 spaces 15:18 Owner Arrived after purchasing ingredients There are only 7 tables in the restaurant The kitchen captain has a great sense of liveliness 33 years in the business… (Staff) What preparations do you have in store? First, I prepare the cabbage for cooking rice, and then I process the broccoli for the other teppanyaki dishes. We were founded in 1991, and now we operate three stores, including this one, in Chuo Ward, Niigata City. We are operating three stores with almost the same capacity. We chop the spinach . We also serve monjayaki, so the amount of ingredients we use varies depending on the customer’s order. Originally, we mainly served Osaka okonomiyaki, but then we added monjayaki, and now we also have Hiroshima okonomiyaki, so we visited a customer who was transferred to Hiroshima and took him to several stores . They introduced me to noodles made specifically for okonomiyaki, and told me, “If you’re going to use oysters, these oysters are the best.” They prepared the green onions. The hotplate is electric, not gas , which is rare in okonomiyaki restaurants. It ‘s 3.5 meters long and the set temperature reaches 200 degrees. I polish it the day before before I go home, but I’ll be cooking the teppanyaki around here. I’ll be cooking the okonomiyaki around here . I’ll be processing the spinach, which is like yakisoba, and making a dish called beef tendon spinach. I’ll be putting oil on the hotplate, grilling the spring roll wrappers , and sprinkling it on the salad. I order the flour from Osaka. Since opening in 1991, We use a variety of ingredients sourced from Osaka, which is perfect for this dish. We slice the garlic, use Niigata Koshihikari rice , cut the broccoli, and get ready for opening. We open at 5:00 PM. Our specialty is grilled octopus with garlic, 1,000 yen. Beef tendon and spinach, 700 yen. Grilled chicken with garlic, 900 yen. Chicken skin crackers, 480 yen. Grilled oysters with butter, 1,800 yen. Ayers Rock steak, 800g. 7,000 yen Mixed Okonomiyaki (various types) 1,200 yen Kansai specialty Negiyaki (negiyaki) (various types) 1,100-1,500 yen Osaka Modern Okonomiyaki (various types) 1,300-1,500 yen Oyster and Pork Modern Okonomiyaki 2,200 yen Hiroshima Okonomiyaki (meat, egg, squid tempura) 1,200 yen Osaka Okonomiyaki (various types) 900-1,500 yen Sauce Yakisoba 1,000 yen Takeout available Ajitsukishima-style Monja from Tokyo’s downtown area 1,320-1,520 yen Tips on how to make delicious monja Value set menus Specialty 3-item set 3,500 yen Pair set 5,800 yen Meat banquet set 12,500 yen The first group of customers arrives Mentaiko Mochi Cheese Monja and Sauce Yakisoba Mentaiko Mochi Cheese Monja Would you like us to make you one? The staff will cook the monja for you. The four of us enjoy Ajitsukishima-style Monja from Tokyo’s downtown area and finish it all in one go! Making modanyaki (squid, shrimp, scallops, adductor muscle) Staff boiling noodles : I used to work part-time there when I was a student. Draining the noodles until they’re soft and cooked on the hot plate. The mayonnaise is the highlight! Staff preparing sauce yakisoba : Do you come here often? I’m glad this was your first time at a delicious place. Full stomachs of teppan gourmet food. They look very satisfied… Two female customers making modanyaki . Delivery-only menu “Mentaiko Omelette Rice” Salted pork and garlic fried rice Customers keep coming in. Our specialty: Grilled octopus chunks with garlic Grilled shrimp and broccoli with mayonnaise Grilled shrimp and broccoli with mayonnaise Sorry to keep you waiting Peeling potatoes This is the menu: Mentaiko, potato butter Mentaiko, potato butter Konjac chinchirochin Konjac chinchirorin is a spicy dish that goes well with beer! Torikawa Senbei: Crispy chicken skin rice crackers with an addictive texture. Grilled oysters with butter. Made with Hiroshima oysters and oyster butter . A spectacular mayonnaise performance! Making beef tendon and negiyaki (grilled beef tendon with negiyaki) with plenty of negi and beef tendon… Tempura scraps, beef tendon and negiyaki . Beef tendon and negiyaki. Grilled shrimp and broccoli with mayonnaise . Exquisitely steamed and then tossed in mustard mayonnaise. And this is clam and garlic monja. A gourmet rush on the teppan plate! Making a cheese omelet. Salt ramen monja. Is the okonomiyaki delicious? It’s so good, it seems to be getting excited! Avocado and salsa monja. I come here sometimes. I often order octopus chunks. (Staff) How’s the taste? It’s delicious . The takeout menu is selling like hotcakes! Please, takeout. Hiroshima okonomiyaki. Wow, it’s amazing ! Hiroshima okonomiyaki is selling so well, the orders just keep coming! Osaka Modern Yaki’s “Squid Ink Black Modern” is thick, chewy noodles coated in squid ink sauce and grilled. This is a seafood-filled kimchi fried rice . Mixed okonomiyaki (natto, seaweed, and cheese). Natto and seaweed . Sorry for the wait! Natto, seaweed, and cheese. Superb yakisoba. Rush Sauce Yakisoba . Staff: Monja is popular! It ‘s popular. Thanks to you, we offer Tsukishima-style monja, but we have many variations. Our most popular is the mentaiko mochi cheese monja. You can really feel the staff cooking it right in front of you. Staff: Do you come to this restaurant often? We come all the time. Is there anything on the menu you’d recommend? This (monja) is recommended, too. The one we had earlier was delicious, right? The squid ink okonomiyaki was also delicious. The squid ink modern mentaiko potato butter was also delicious. It’s a great memory of monja with my family! It’s almost full, and thanks to you , the kids seemed very happy too. Our proud beef tendon is on top! Jaga beef tendon leek monja, grilled gizzard with garlic , grilled gizzard with garlic, mentaiko potato butter, grilled salted pork on a hot plate, and garlic-filled fried rice. The generous portions are great , and the hot plate is instantly cleaned! 20:33 Wow, that’s amazing! It’s so delicious ! The most popular monja is mentaiko mochi cheese monja. Making mentaiko mochi cheese monjayaki is delicious! We made tonpei mille-feuille, which we rolled around egg with ketchup and mayonnaise. The tonpei mille-feuille is a sure winner just from the visual… The tonpei mille-feuille, shiso leaves, and pork are a perfect match! Delicious! We can’t stop talking about how the customers are still coming in. We use Isono noodles, a famous noodle manufacturer in Hiroshima. For the modern-yaki, we use chewy noodles from a local noodle manufacturer. They have thick, slightly wavy noodles. They also have steamed noodles made by a noodle manufacturer in Niigata. We use three types of noodles in total : mixed okonomiyaki (green onion, pork, and cheese). The okonomiyaki is ready. Would you like more, less, or regular? We have our original hot sauce with peanut butter curry flavor. We also have a warm vegetable gado-gado salad. We pour the sauce right in front of you and it’s done! We order another okonomiyaki, firing the mayo beam cannon. We ordered a cheese omelet and a cheese modern-yaki for takeout, topped with red ginger, and it’s done! 23:37 Cleaning the iron plate We have a meticulous cleaning style, and we thoroughly clean even the partitions and seats in the dining area . Of course , the iron plate is sparkling clean, and the beer servers are also cleaned and maintained . We work hard every day to make our customers into fans who think , “It was delicious, I had a great time, I want to come again, and I want to tell someone about it.” 0:22 Thank you for your hard work! We are closed . 4 minutes by car from Nanao Station, Nanao City, Ishikawa Prefecture. A regular on Tabelog’s 100 best okonomiyaki restaurants, Hiranoya Okonomiyaki has been in business for 40 years. It has counter seating and a raised platform seating for a total of 40 people. Nanao City is the setting for the anime “Insomnia After School.” Ai Sugimoto, the second-generation owner, and Yuichi Sugimoto, the owner’s husband, prepare the dough. Sift the flour. Flour can range from weak to strong depending on how it is ground, and the type you choose will affect the elasticity of the dough. Hiranoya’s okonomiyaki is fluffy, with various seasonings . Add the yam and dissolve the shiruko ( simmered sweet potato) in the broth . The dough is complete. Prepare the cabbage. Stir-fry. Cut the portion to be used for the menu into slightly larger squares. Remove the core from the portion to be used for okonomiyaki, as it will be put into the machine. The outer leaves are perfect for yakisoba, while the inner leaves are perfect for okonomiyaki .焼きそば そば そば そば English: This is the recipe for yakisoba, and I use about two boxes (14 heads) at most. I chop the cabbage finely and spread it out on a tray, making sure there are no cores mixed in. I spread the chopped cabbage out and let it rest to adjust the moisture content. I heard stories about the damage caused by the 2024 Noto Peninsula earthquake. They were forced to close for two weeks due to damage to their kitchen utensils and the interior collapsing. They were also without water until the end of February, and had to rely on water from a nearby well and the neighboring town. Although they managed to reopen, they were constantly thinking about when to close. Takeout orders come in. I turn on the heat on the iron plate and add oil. I grill the takeout orders. Ikatama with shiso leaves and crab sticks wrapped in meat. Original Hormone Yakisoba. I consider the heat of the iron plate and cook it on the most suitable iron plate. Opens at 12:00. Parking available. Business hours: 12:00-14:00, 17:00-22:00. Snow White 890 yen, Moo Moo Tama 890 yen, Original Hormone Yakisoba 930 yen. Soba rice 820 yen, pork and egg 790 yen, mixed egg 960 yen, gizzard teppanyaki 530 yen, squid taro 500 yen, Hiranoya at Home Series Fresh Okonomiyaki Mix 600 yen, BBQ Set 3,240 yen. Many customers have been coming in since the store opened. They prepare the batter, lightly chop the fried egg , pickled ginger, cabbage , and egg , and then cook the okonomiyaki. Then they cook the yakisoba on the other hot plate. They cook the noodles at the same time, attracting the attention of other customers. And now, it’s time for the yakisoba! The finished dish is transferred to each table on a hot plate, and can be enjoyed piping hot right to the very end. It’s a modern-style dish, with green laver, bonito flakes, and mayonnaise, please. (The original horumon yakisoba is) very popular. It’s the most popular of all the yakisoba. A customer who ordered the original horumon yakisoba after seeing it being served to other tables slurps down the piping hot soba. Many customers from overseas also ask , “Where’s the negi yakisoba?” Two foreign brothers, this was their second visit to the restaurant. The okonomiyaki was delicious. Yes, Snow White, I’ll put it in the middle. Yes , the pork and egg. Yes, please . It was delicious. The batter had a strong flavor, it was delicious. It looked delicious. A customer from Hiroshima, for whom okonomiyaki is soul food, ordered Snow White. They also ordered the Hormone Yakisoba, which was delicious and fluffy. They had a great time talking about okonomiyaki with the owner, and left the restaurant with a smile. They ordered Snow White. Just before the okonomiyaki was done, they started grilling the yam. They topped it with yam that had been grilled on one side only, and then they spread two types of sauce on top. They spread bonito flakes and green laver, and Snow White was complete. The spatula went in easily. The fluffy batter was thick enough to be hot all the way through, and it was soft enough to crumble in your mouth. They ordered the popular original horumon yakisoba. The original horumon yakisoba was completed. The combination of the steamed vegetables and the chewy noodles mixed with the well-cooked horumon sauce was excellent. After lunch hours, it was time for staff to grill it for lunch. I eat what looks delicious. Today, I’m going to eat Katokatoyaki because it looked delicious. Katokatoyaki is an okonomiyaki made with 100% yam instead of regular dough. The owner grills Katokatoyaki, pork and egg omelet, and leek and squid omelet. He also grills soba rice, vegetables, seafood, and meat. He’s visiting his hometown for Obon, so it’s meal time with his son’s wife, family, and staff. It’s a brief moment of relaxation before opening for the evening. It’s so delicious . Thank you! One of Kanazawa’s most popular tonkatsu specialty restaurants! Lychee Time is a huge success! The taste was delicious and the portion was generous, which was great. The sweetness of the fat, which you can’t find anywhere else, was really good. It was really fatty, and it was called otoro, but the finest pork is prepared with artisanal skill. ( Customers) The rice is delicious, so it goes down well. Kitayasue, Kanazawa City, Ishikawa Prefecture. 5 minutes by car from Kanazawa Station. Honke Tontontei has been in business for over 30 years. You can enjoy pork cutlets made with carefully selected meat from Gunma Prefecture and rice cooked in a pot. 9:27 AM The staff begins preparations. We have quite a few customers who come for lunch, so we think it will be quite popular during the day as well. Five flyers そばいそうざい お野菜です。 English: These three are 160 degrees and this one is 180 degrees and is fried twice. Preparation of pork soup. Heat up the pork soup. Spread margarine on the bread. Used for takeout and service cutlet sandwiches. Lightly toast in the toaster. Deep- fry the minced meat cutlet and fillet cutlet. Remove the fillet cutlet skewers. Deep-fry the minced meat cutlet twice. Deep-fry the fillet cutlet twice. Place the cutlet between the slices of bread and cut it into pieces for takeout. Takeout cutlet sandwich 690 yen. Preparation of pork cutlet. Wash the rice in the rice washer. Draft rice washer . Cooking rice in the stove. The washed rice . Owner, Shintani, finishes preparing today’s lunch supply the day before , so after today ‘s is finished, he prepares the curry for that night and the next day’s lunch. Curry is only available as a lunch menu, but it is quite popular. We also have roll cutlet on the menu, and we are currently preparing cheese and bacon for it. We are busy during the weekday lunch hours, and on a normal day we can have more than 100 people, but we also have a lot of regular customers . This is Queen Pork . Queen Pork is the finest loin on the menu, and we also use Yamato pork, both of which are from Gunma Prefecture. This is a well-balanced piece of meat with a sweet fat. 10:25 Make pickled Chinese cabbage Add salt, umami seasoning, and kelp Mix well Add cucumber and radish Add salt, umami seasoning, and kelp Mix Place a weight on top and leave to pickle in the refrigerator for one day Clean up Get ready to open Preparing for shiso and plum roll cutlet It’s on full blast now Two fires So I turn off the heat on the two outer ones, and after about 7 minutes, I turn the heat down to low in the middle and it’s cooked for about 5 minutes. It takes just under 25 minutes in total. Each grain is cooked until plump. I fry shredded cabbage, fillet cutlets, and thigh meat for lunch. I fry more than 10 at a time. I hold them here while frying and cook them through. They’re not fried all the way through. This is thigh meat for lunch, and this is fillet cutlet. I use rice and cabbage at any time. Those who order a set meal can have as many refills as they like . 11:00 Business hours 11:00-15:00 17:00-21:00 Closed days see Instagram Business hours 11:00-15:00 17:00-21:00 Closed days see Instagram Premium loin cutlet set meal 1,880 yen Fried shrimp set meal 1,580 yen Fillet & shrimp set meal 1,790 yen Loin & fillet set meal 1,980 yen Jumbo fried shrimp set meal 2,480 yen Jumbo shrimp & fillet cutlet set meal 2,680 yen Fillet cutlet set meal 1,380 yen Fillet Japanese style ponzu and grated daikon radish set meal 1,580 yen Loin cutlet set meal 1,380 yen Loin red miso set meal 1,580 yen Yamato pork loin set meal 2,780 yen Fatty tuna cutlet set meal 2,280 yen Weekday lunch Premium loin cutlet lunch 1,790 yen Fillet cutlet lunch 1,290 yen Small pork cutlet lunch: 990 yen; Fried horse mackerel set meal: 1,480 yen; Fillet & Fried horse mackerel set meal: 1,980 yen (fried oysters from October) ; Take-out available; Hors d’oeuvres also available ; Table condiments: Sweet and spicy sauce, dressing, mustard, soy sauce; Table seats for 2, 4, and 6; Total of 18 tables; Waiting area ; Homemade loin ham salad served as a service; Salad and cutlet sandwich served for customers ordering for 2 or more people; Cutlet sandwich served for 1 person (while supplies last); Both cutlet sandwich and salad served; Miso cutlet lunch and fillet cutlet lunch; Loin cutlet lunch order: Double-fried; This is miso cutlet lunch (weekdays only); Topped with miso cutlet sauce, it’s finished; A male customer ordered a large fillet cutlet lunch. Sorry for the wait. A fillet cutlet lunch with sesame seeds and a hearty pork cutlet . Freshly cooked rice from the stove is piping hot. We are making fried Asian horse mackerel with the finest loin and fried horse mackerel. Sorry to have kept you waiting. The fat in the meat is sweet and delicious… What did you order? The loin cutlet set meal. The rice is the best. Customers come one after another for the fillet cutlet. During the new rice season, the rice cooked in a pot is especially delicious . During the new rice season, the rice cooked in a pot is especially delicious. During the new rice season, the rice cooked in a pot is especially delicious. Soft and matured special fillet. Fillet and fried horse mackerel set meal. The fillet and green onion wasakakatsu set meal is a set meal that goes well with wasabi and green onions. I ordered the Yamato pork otoro set meal and the finest loin cutlet set meal. The otoro set meal and the finest loin cutlet set meal are made with a special sauce that makes use of the fresh acidity and sweetness of fresh vegetables and fruit. The sesame is amazing. It ‘s the finest tonkatsu that goes well with rice. The rice is also freshly cooked and delicious. It’s called otoro, and it’s very fatty and delicious. Two men came to the restaurant (breadcrumbs). Ours is a coarse version. So they make it high in sugar.It ‘s roasted coarsely, so it has a nice texture and is crispy.Pork soup with loin and fillet cutletIt was soft and delicious.I was brought here for the first time today, and I was full and satisfied.The ingredients are good, and it’s juicy and comes out crispy , so it’s very filling and you can eat a lot.I sometimes drop in when I want a big meal, and it’s always delicious.Takeout is also available.Ton Tontei Bettei Tonkatsu HakusanOpened on the 2nd floor of Cross Gate Kanazawa near Kanazawa StationYamato PorkA first for Japanese pork! Diamond Taste Award winner. Rice is cooked, served with grated daikon radish and green onions. Fillet with Japanese-style ponzu sauce and grated daikon radish set meal. Fillet with Japanese-style ponzu sauce and grated daikon radish set meal . Fillet with Japanese-style ponzu sauce and grated daikon radish set meal. Fried horse mackerel set meal. Homemade loin ham salad served as a service. Homemade ham salad served as a service (while supplies last). Loin ham with a moist texture and mellow flavor . It’s surprising that something like a complimentary salad comes out during the weekday tonkatsu lunch service. Sorry, we have a salaryman customer. Fillet and fried horse mackerel. You can have more rice and cabbage, so please ask. Recharge your energy with the tonkatsu. The taste was delicious and the portion was large, which was great. I came a second time and the meal was delicious again today. The loin was already fatty and had a sweet taste that you can’t get anywhere else. Large fatty tuna cutlet and complimentary cutlet sandwich. Loin lunch, fillet cutlet lunch, loin lunch, fillet cutlet lunch. Please be careful as it’s hot. Two large servings of rice. Reservations are required. Fillet shrimp set meal. The cutlet rush is unstoppable! The cutlet rush is unstoppable! Fillet & fried horse mackerel set meal. When oyster fry season comes, the horse mackerel fry ends. The 1 sho (approx. 1.8 liters) of rice in the rice pot is quickly emptied . We use 10 sho (approx. 1.8 liters) of rice just for lunch. New rice from Noto has arrived! Free rice refills available! Payment can be made in cash or PayPay . The rice milling machine is on display. The finest loin cutlet was delicious. The meat was so thick and tender, and the rice was so tasty that it went down very well. The miso soup was also delicious. I wonder what it was. Of course the cutlet was delicious, but everything was delicious and I felt very happy. 13:25 I had the mixed cutlet lunch. Complimentary cutlet sandwich, pork cutlet sauce, fillet cutlet , and two special sauces: sweet and spicy. A roll cutlet with a fragrant sesame flavor. A juicy pork cutlet that the restaurant is particular about… Shiny rice cooked in a kamado ( traditional Japanese oven). A chewy dressing made with new rice. A Japanese-style flavor that goes perfectly with the pork cutlet. Homemade pickles. Pork soup full of the flavor of pork . This is one of the fillet cutlets on the main menu. It is skewered and shaped, but cut into grams. The edges do not stretch, so the edges become the meat for the pork soup. About three pieces should be 150 to 160 grams, and this one is cut into 50 to 55 grams. The fillet is coated with batter. This is a small fillet, and the ones that are popular often have quite a large amount.お腹いっぱいです。 English: I have to do it, so thank you very much for preparing the fried shrimp. I prepare the meat for the cutlet sandwiches. I cut Yamato pork belly (Yamato pork otoro) so that it weighs 105 to 110 grams for two, and trim off the excess. I ask the butcher to bring it to me with as little oil as possible. This is all fat, so I cut off the tendons. I cut the queen pork loin. I cut the queen pork loin. The size, amount of fat, and marbling will vary slightly depending on the time . I use the leftover meat for pork soup. This is the biggest one, over 500g, so some people who like it will only eat this. I only take one per piece, so it’s the rib side, or rather, it has tendons in it, but there ‘s nothing in the middle, so it’s nice and soft. I’m sorry if it’s sold out, but I hope to please as many customers as possible while always being conscious of not compromising on the flavor. This was Honke Ton Tontei, a tonkatsu restaurant with excellent service and commitment. ( Owner) I love ramen and have a strong desire to do something on my own. I’m a rising star in the Ishikawa ramen world! A close look at the passionate 24-year-old ramen shop owner! His signature dish! Niboshi Tonkotsu Ramen I would be happy if more people could try the ramen at “Ramen Yamato” Hisayasu, Kanazawa City, Ishikawa Prefecture Established in 2017, Ramen Yamato will change owners in 2024, and the owner is only 24 years old Business hours 11:00-14:30, 18:00-21:00 The shop is closed on Tuesdays and preparation begins . The owner, Kawashima Yuto (24), fires the noodle machine. The soup is made at the Wakura store and delivered here, and there are various processes, but it feels like we use that. This is the base soup, and from here, soups for Niboshi Tonkotsu Ramen and Tsukemen are also derived from this. We use it for a bowl called Giri Chashu Donburi. Cleaning The owner prepares a sign for a YouTube shoot. Washing the rice: The rice is Koshihikari rice produced in Ishikawa Prefecture. He personally collects it from farmers in Ishikawa Prefecture and uses it in the shop. Soy sauce sauce made from a blend of nine types of honjozo soy sauce. Preparation for Niboshi Tonkotsu Ramen: A blend of five types of dried sardines, mackerel, I started working part – time at Yamato in my first year of university, and in my fourth year I was approached about opening this restaurant, so a little after graduating I took over the restaurant. I love ramen and had a strong desire to do something on my own, so that’s how I got started. I really love the products of this restaurant , so it ‘s great to be able to eat them as part of my staff meal, so I put up a banner. Opening hours: 11:00am , meal ticket system, soy sauce pork bone ramen, regular size, 930 yen Special soy sauce pork bone ramen, regular size 1,330 yen; dark soy sauce pork bone ramen, regular size 950 yen; dried sardine pork bone ramen, regular size 1,050 yen; soft-boiled seasoned egg 130 yen; seaweed ball (seasoned egg + 3 pieces of seaweed) 180 yen; kimchi pork rice bowl 350 yen; green onion pork rice bowl 350 yen; 3 pieces of fried chicken 420 yen; summer limited edition, creamy kelp water foam chilled dandan noodles 1,000 yen; the 10th of every month is Yamato Day; soy sauce pork bone ramen, regular size 600 yen; large size 800 yen; show your student ID and get a free bowl of takana mayonnaise or kimchi mayonnaise rice; dried sardine soba noodles 300 yen; weekday lunchtime special: dandan noodles with the aroma of Sichuan pepper and herbs; Chinese noodles of that day 900 yen; regular size only; children’s ramen set 550 yen; table seating for 3 tables Four seats at the counter . Tabletop condiments include pickled ginger, fish powder, chili bean paste, ginger, garlic, pepper, and sesame. Frozen ramen available from a vending machine for takeout. Tonkotsu soy sauce ramen, 600 yen (no toppings), 10 pieces of homemade pork slices, 700 yen. The first customer arrives and orders a large ramen and a large serving of rice. The soup is heated. Ishikawa Seimen’s custom-made, chewy thick noodles are made with domestic wheat. The homemade chicken oil and pork slices are seared over a burner. The soup is added. Rich soy sauce pork bone soup. Soy sauce pork bone ramen. This ramen has a rich, thick pork bone soup with a sharp soy sauce flavor. The second customer arrives and purchases a meal ticket. He orders a large serving of special soy sauce pork bone ramen. He soaks the wood ear mushrooms in water and adds six pieces of nori seaweed. The special has luxurious toppings. First, he takes a sip of the soup. He then proceeds to eat the garlic ramen… the flavor changes with the ginger and garlic. Thank you very much. Please come again. Mix the dried sardine soup in a blender. Slowly extract the broth from the bones over very low heat for about 1.5 to 2 hours. Homemade chicken oil. Three men visited. Limited. B: That Day’s Chinese Noodles – Dried Sardine Soba Limited. C: Creamy Kombu Water Foam Chilled Dandan Noodles. Two orders: Natto. A 1:1 mix of kombu broth and organic soy milk. Refills of bamboo shoots are added. Mix in a blender. Thin noodles are used. Dandan soup made from a blend of thick kombu water and organic soy milk. Add Sichuan peppercorns and homemade chili oil. Summer only. The creamy kelp water foam chilled dandan noodles with the pungent aroma of homemade chili oil and Sichuan peppercorns whets the appetite. It’s a bowl of ramen with the “Chuka Soba of That Day” written on the corkboard. The “Chuka Soba of That Day” with dried sardines and topped with roasted pork fillets is complete. The soup is homemade, and the noodles are cut in a special way called “reverse cutting,” meaning the noodles are wider, or rather taller, which makes them absorb the soup better. The texture is also unique and firm, making the noodles firm . Prepare the seaweed to grill the roasted pork fillets. A bowl of scallion and roasted pork fillets. Peel the shell off a boiled egg . It was a standard dish, but it was delicious. I passed by from Nagoya today and left the restaurant feeling very satisfied. First, I took a bite of the soup. The balance of the umami of the bones and the soy sauce was exquisite, and I couldn’t get enough of it until the very end. The tsukemen noodles are made with whole wheat noodles specially ordered from Ishikawa Seimen. The tsukemen soup is seafood-based with pork bones. The noodles are topped with thin, fluffy noodles and a layer of nori seaweed, usually made with a single sheet of fish powder to accentuate the seafood flavor. The tsukemen is topped with plenty of scallions and bonito flakes. The ramen is topped with nori and egg. It has a rich flavor with a strong seafood flavor. It’s a spicy tsukemen with nori and egg topping. It’s tsukemen with the spiciness of chili oil and spices. Serving rice soaked in seafood, pork bone, and soy sauce soup. Topping with pork slices. Green onions. Onsen egg grilled over a burner . Warm egg and onsen egg staff bowl. Kimchi pork slice bowl and warm egg staff bowl. A man in work clothes comes to the restaurant . Ordering koikuchi and rice. Serving the food . First, take a sip of soup and eat rice. Eat the nori soaked in ramen soup with the rice. Six pieces of nori on top. I’ll probably come here about once a month. The taste is good.味気ないですね！ English: As always it was very delicious and the pork bone soy sauce was delicious. Summer limited edition creamy kelp water foam chilled dandan noodles It has a very rich and creamy taste It’s a warm tsukemen It’s topped with an egg Thank you, please enjoy I ordered tsukemen and it was delicious with the seafood soup Staff: Is this often ordered ? No, this is my first time here I often order tsukemen Yes, it was quite chewy and delicious (creamy kelp water foam chilled dandan noodles) It was an unusual taste I’ve never tried before The photographer also ordered Niboshi Tonkotsu Ramen Himi Niboshi Tonkotsu Ramen 1,050 yen The niboshi pork bone soup and thin noodles go well together The aroma of niboshi and the pork bone soy sauce soup are exquisitely tasty Menma It’s exactly September, it’s been a year since I opened this restaurant, and I hope to learn more from now on and have more people try Ramen Yamato’s ramen Delicious ramen made with the young owner’s special attention If you come to Kanazawa, head to Ramen Yamato!

0:00 新潟）大阪お好み焼 かおるや 桜木インター店
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49:38 石川）お好み焼 平野屋
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URL https://youtu.be/GAr_X5wTPPE

1:11:03 石川）本家とんとん亭
MAP https://maps.app.goo.gl/vzbM3inoS84AayyGA
URL https://youtu.be/Ylju6ZMi5l4

1:43:06 石川）らぁ麺 大和
MAP https://maps.app.goo.gl/UCPSGqxrVNbE5C4dA
URL https://youtu.be/wCB54Gn5pSg

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

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