田舎にポツンと８０歳スーパーおばあちゃんが働く激渋ラーメン食堂に密着丨Japanese Good Old Diner

田舎にポツンと８０歳スーパーおばあちゃんが働く激渋ラーメン食堂に密着丨Japanese Good Old Diner

Come slowly. We are waiting for you. Thank you very much. A close look at a drive-in run by an 80 year old super grandmother! Sweet shrimp ramen Kaisen-don (seafood bowl) with 6 kinds of seafood on top Ishikawa, Japan Road Park Me-no-ura Owner Sumiko Okamoto, 80 years old

They took over the store from an acquaintance 40 years ago, For the past 18 years since the husband passed away, She runs the restaurant with the help of an acquaintance and his wife. Bluefin reef squid Squid legs are put in ramen or udon noodles. This one is for sashimi. Careful preparation.

Cuttlefish for sashimi are washed while being peeled. (Staff) Is the squid caught near here? Yes, yes. We get our squid from a fisherman we know. Bluefin squid is booming right now. Unfortunately, it is raining (Staff) Was your three-day weekend busy? It wasn’t much. So we may not have any guests today.

(Staff) Was anyone on the boat that you put outside? The biggest boat is for a fixed net boat that is no longer in use, I didn’t need it, but my husband gave it to me, The smaller one was my husband’s. The husband used it for his hobby of rock fishing.

Sea squirt meat for sashimi (Staff) Are you going to use this for something too? All of this is also used for stewing. It is delicious if eaten as sashimi. It’s very crispy. Good as sashimi. Put in ramen or udon noodles. Mr. Maeda has been helping out at the restaurant for 18 years.

Met her husband while he was still alive, I’ve been helping him ever since he passed away. (Staff) Do you also serve fish that Mr. Maeda caught from fishing in your restaurant? No, we buy fish from others. I catch turban shells and wakame seaweed by rock fishing.

This is the wakame seaweed and other ingredients for ramen noodles that I use here. (Staff) Do you bare dive? I also do bare diving. (Staff) Have you always been on a boat? I was on a tanker, a domestic vessel. I would come from Tomakomai, Hokkaido, with cargo,

They were carrying oil from Mizushima to Kanazawa port. Please have a cup of tea. I got a cup of coffee. This place has been the setting for numerous movies and TV dramas, and the store has been visited by many celebrities.

The restaurant is located on a hill, with a spectacular view of Noto below and a beautiful sunset at dusk. Making potato salad for makanai. Potatoes brought by acquaintance Most of the preparation is done during the night, and after the morning preparation, she prepares the day’s makanai. Cutting potatoes. Carrots Cutting carrots.

Boils potatoes and carrots. Eggs are boiled together. Hello. Yes, you can eat. Yes, we are waiting for you. Please take care. (Staff) Are many of your customers from out of state? There are more out-of-prefecture people. There may be more out-of-prefecture people than locals. They have a lot fewer tourists than they used to.

I really wish they would stay open until about 19:00, I don’t like waiting. Because I’m getting old. I think I should work about 5 hours. Cutting apples. Cabbage Shredded cabbage Okra cut into pieces. Cut purple onion. Boiled eggshells are removed. Boiled egg cut with whites separated. Check boiling degree. 11:00 opening

Opening hours 11:00-16:00 Closed during winter season from December to March Souvenir corner on the left side of the store Counter and table seating inside the store There is also a tatami room. Noto Ramen 700yen Beef bowl 850yen Seasonal items (July-September) Chilled chuka (chilled hot chuka noodles) 800 yen Zaru udon 700 yen

Table-top seasonings Ichimi, pepper, soy sauce The two men who had just called came over. Ordered two ramen noodles Wakame seaweed caught by Mr.Maeda Noodles boiled. Mr. Maeda also stands in the kitchen. Medium thickness noodles are used Soup is heated each time.

Japanese soy sauce based soup with bonito, kelp, etc. Olive oil is added as a secret ingredient. Noodles are added. Plenty of proud wakame seaweed. Put crab meat and boiled bluefin squid. Put green onion and sprinkle pepper. Noto Ramen 700yen Yes, we are waiting for you. We were working nearby.

We came to the store based on Google ratings and word of mouth. Delicious. Yeah, it’s awesomely delicious. It feels fresh. Tastes so good you can’t help but nod your head Thank you very much. Two men and a woman come to the store Two orders of sweet shrimp ramen come in.

Sweet shrimp is boiled in broth. Noodles are boiled. Put 3 large sweet shrimp on top. Sweet shrimp ramen 950yen Go ahead. Vigorously slurps noodles. A customer who comes to the restaurant once a year Ordered ramen noodles, grilled squid, grilled turban shell (2pcs) Turban shell caught by Mr. Maeda Turban shell with soup stock.

Soup is heated. Boils noodles. (Staff) Ramen is very popular. Yes. Udon used to be popular, At some point, ramen became more popular. Grilled bluefin squid. Coat with sauce. Apply multiple coats. Cut into easy-to-eat round slices. Finished with a sprinkle of Ichimi Mayonnaise as an optional garnish

(Staff) How long have you been going there? I have been going there for over 30 years. (Staff) What do you always ask for? This is the order pattern. It is delicious. Mr. Maeda’s wife goes to work Appointment call comes in. Be careful coming in. It’s okay if you’re a little late.

Please come slowly, we are waiting for you. Thank you. A customer with an appointment comes to the store Order Noto Ramen set meal Octopus sashimi Served with rice Noto ramen set meal 1,000 yen (with sashimi and small rice) Taking a picture to commemorate the event. First, a bite of rice…

Then a bite of pickles… Slurps a big handful of noodles. 14:17 (Staff) Makai? Yes, yes. Boiled flounder Potato salad and fresh vegetables prepared in the morning Mr. and Mrs. Maeda’s lunch (Staff) Okamoto-san doesn’t eat makanai? I don’t eat lunch. I used to not have time to eat.

Because I cook a lot of rice, Just serving rice fills my stomach. I take a break with a cup of tea. Hot! I didn’t think it would be taken so carefully. I thought it had to be done properly. I am the fourth generation in this restaurant.

The predecessor who I knew went back to Kanazawa, and Mr. and Mrs. Okamoto took over the store. (Staff) It was about 40 years ago when you took over the store? Yeah, yeah. (Staff) Were you a regular housewife before you took over the restaurant? Well, I was a housewife.

I ordered a bowl of seafood. Peeled yellowtail. Make sushi rice. Cut turban shells. Cut salmon. Serve rice in a bowl. Put wakame seaweed on top. Plate seafood. With miso soup Kaisendon 1,900 yen 6 kinds of fresh seafood Large sweet shrimp with roe Elastic yellowtail Crunchy turban shell

Mrs. Maeda also comes to help every day. Mrs. Maeda is a very dependable person. You see those white waves all over the place? See how the waves sometimes look white? That condition is called rabbit hopping. That’s a state of affairs that is already tardy.

When it gets to that condition, you can’t do any more rock fishing. The stores will be closed from December to the beginning of March. The wind is so strong that the doors cannot be opened during that time. We catch rock seaweed during the winter. And we work here. Excuse me after you.

Mrs. Okamoto looking at her hobby, goldfish I’m almost done, so I’m done for today. (Staff) Thank you very much for your long time. It was a diner run by an 80 year old grandmother with a peaceful time. Toyama, Japan 5 min. walk from Naka-Shinminato Station In business 35 years Marunakaya

Owner and his wife go to work. Old-fashioned Chinese noodles and oden very popular. 7:03 Closely followed from preparation. Toyoichi Kitagawa, 71, owner Wife, Tamae Preparation of ramen soup. Preparation of pork bones. This is about 60% round bones and 40% rose bones. That’s about the ratio. If you use all round bones,

It becomes too dense. Pork bones washed with hot water are transferred to a colander. Tamae, it’s dangerous. Put the whole colander into a soup skillet. Ignition. Oden preparation. (Staff) What is the most popular oden? I guess daikon. Taro is also popular. Now is the busiest time of the year.

(Staff) Are you busier in the summer? August is the busiest month. We don’t serve any cold menu here, though, The only cold items are beer and drinks, Last year, too, sales were best in August. When I have no appetite, If you eat something quick and nutritious, Ramen is the best.

I think it’s the same at any ramen restaurant, They add garlic, etc. as a secret ingredient. Garlic increases appetite. Oden soup stock Dried sardines and kelp are added and simmered. Prepare miso sauce for oden. Oden miso sauce Preparation of roast pork. Soy sauce is put into the skid for roast pork.

Grilled pork is made. Soy sauce is a mixture of light and dark soy sauce. Pepper garlic (Staff) Did you train at Marutakaya? Yes, I did. I trained for less than three years. This was 38 or 39 years ago.

I opened this place when I was 35 years old, and it’s been a full 35 years now. It seems like a long time, but it seems like a short time. At first my father was furious when I told him I wanted to start a ramen shop. He said, “You are an idiot.

I was 35 years old, and I didn’t have any savings at the time, If I were to borrow funds from a bank, I had to borrow tens of millions of yen. I still had to get someone to be my guarantor. I went to my father and bowed down.

7:51 Second son’s wife Chiemi goes to work. Cleaning of store (Staff) What is this? This is the fat that is put in the ramen. To make this, it takes about 5 hours to finish. And yet, about 2 cups of it all fell off the shelves in this earthquake. 8:08 Butcher

Preparation of fat dregs. Mincing pork fat. Preparation of roast pork. Cutting pork belly. Cut off fat. This is enough for 2 days. Sprinkle sake. Transfer to a skillet with soy sauce. Simmer over heat. Preparation of oden skewers. Cutting beef Skewer and pre-cook. Minced pork fat is boiled down. Lyeing of soup.

Watch for an hour or so. I got a coke. When I was a businessman, my senior took me to a restaurant called Marutakaya. I was shocked at that time. I wondered why it was so good. And then I’ve been a businessman ever since,

When a job opening for an employee of Marutakaya appeared in the Kitanihon Shimbun, I worked very hard to write a letter of resignation… Take it and go to the company and put it out, I went straight to Marutakaya for an interview. (Staff) Did you name the restaurant after “Marutakaya”?

When I became independent, I was told that they could not let me use the same name because I was not a member store. I have a few ideas for the name of the restaurant, and I have these candidates, though, Would “Marunakaya” be a good choice among them? I asked,

He said that would be fine, so I decided to go with “Marunakaya”. Tamae-san continues preparing fat dregs. If you keep on stewing all the time, By the moisture flying out, Becoming only fat, It fries just fine. Some people ask for a heap of it. Because all toppings are free,

Including toppings, this restaurant’s ramen. Now much of the fatty residue has floated away, so it is almost ready to be finished. The cooked fat dregs turn golden brown. There are no chemical seasonings in their ramen, including all these fat dregs. Noodles arrive from the noodle maker.

Noodles made by Watanabe Noodle Makers have been used since the establishment of the company. Preparation for morning bribery. Chinese noodles served. Medium-thick noodles with slippery texture. Roasted pork, you can eat as many pieces as you like. Bamboo, a kind of bamboo shoots. Clear, light but rich soup. Warm soup sinks into your body…

(Staff) Do you eat ramen every morning? Yes, I do. From the day he went to training, Every day for 38 years. Customers in parking lot before opening. 11:00 opening Chinese noodles 780yen Braised pork men 1,100yen Daikon radish 180 yen Chikuwa 180 yen Tofu 180 yen Ganmono 180 yen

Skewer 80 yen Meat dumpling 80 yen 100 yen for an egg 180 yen for a taro A regular male customer enters the restaurant as soon as it opens. He orders Chinese noodles and 3 skewers. Skewers are dipped in miso sauce. Put some mustard on it… Bite into it.

Green onion, Chinese bamboo, roasted pork, grated garlic Chinese noodles is completed with famous fatty sake lees on top. Pepper is sprinkled on top. Slurps hot noodles. Counter seats full within 3 minutes of opening. Large serving of Braised pork. Yes, both. Yes, please. Braised pork Orders for popular skewers continue. With 4 regulars.

This is recommended! Sells out quickly. So it came early. The amount of garlic and fat dregs, the intensity of flavor, and the hardness of noodles can be adjusted. Firmly sprinkle pepper. Tastes good, doesn’t it? You made it sound like I made it (laughs). I like roast pork very much.

If you add rice to this… It’s a grilled pork bowl. Yup. Sipping noodles vigorously. Mmmm. I definitely come here once a month. The ramen shop here has strong flavor, hard noodles, and a lot of fat. Good old-fashioned taste! Thank you very much. Yes, it is a large serving of hard.

I was visiting various restaurants, and I ended up here. I liked it because the noodles were the same as those used in Marutakaya for a long time. I have been coming here often since then. Three men and three women came to the store. Three orders of Chinese noodles. Yes, three No.1.

Yes, number 2! Let’s see, number one. I eat from noodles first. Delicious. Finished clean. Yes, welcome. Please take a seat at the counter. It’s hot, yes. Thank you very much. Thank you very much. radish skewer Yes, sorry. Oden. Delicious. I have been coming here since I was in elementary school,

I have been coming here for about 30 years. I love soup. I like it so much that I drink a lot of it. You like ramen, don’t you? The second son of the owner, Eishi. (Staff) How long have you been in the store? I was already here when I was 20 years old,

It’s quite a long time. It’s been about 20 years now. I continue to process uninterrupted orders, listening to customers’ preferences. 14:03 The restaurant is crowded even after lunch time. Cutting roast pork even during business hours. The owner says that his two sons will take over the restaurant in a few years.

My father (the owner) is getting old, Then he said I (the oldest son) will take over the store. Me (the eldest son) and my brother (the second son) will take over the store, it’s like that. I didn’t think that my eldest son would say he would take over.

(Staff) Isn’t that a great relief for the owner? himself, not following in his father’s footsteps, because I went into the businessman’s way, I’m not going to let my children take over or not take over, I didn’t really want to talk about that. When I retire, I should just sit somewhere around there.

Like a decoration. So when the old customers come in, I can deal with them. But this is how I run my store, because the customers unfold all kinds of stories, It’s really interesting. Udon noodles with tripe Omelette Rice A close look at a long-established udon shop that has kept its traditional taste!

Toyama, Japan Established 75 years ago Fugetsu Owner Mitsuru Maruoka Morning preparation begins with carefully washing tripe. My grandmother was around the 30’s of the Showa era, There were chicken shops everywhere, and that’s where she would buy her chicken.

What does my grandmother do with the chicken entrails? When she asked, she was told they throw them away. She said she would rather buy them cheap than throw them away. As a snack for drinking, my grandmother made tripe stew.

At that time, my grandmother had a standing noodle shop, and the customers would eat tripe stew while drinking alcohol. If he ate a little bit of leftover stewed tripe on top of his udon, the taste of the udon broth changed, and he said it was delicious. It is reported that way.

Chicken hearts and gizzards washed the day before Put the intestines and Kinkans together in the sauce, which will now be washed, Steam in a steamer for 6 hours. Washing broken Kinkans while sorting. His wife, Naomi Rice is purchased directly from a neighboring farmer.

Kelp is taken out and shavings of Urume sardine and Soda bonito are added. Good quality kelp is used as an ingredient in cooking. Wash this clean and cut it into small pieces, I serve kelp lettuce fried rice. So we are using this as it is.

The tripe is carefully washed and no corners are cut in the preparation. When I was a student going to culinary school at the age of 18, There was a good Chinese restaurant near where I lived. So I thought I would open a Chinese restaurant. I’ve been cooking Chinese food for about three years.

I feel like that’s when I learned the Chinese in town. I came back to my hometown when I was 22 or 3 years old. At that time, my mother inherited this tripe stew, Then it has been up to the present. Boils tripe and removes lye. Steamed tripe in sauce for 6 hours.

Removing green onions, further cooking tripe for today’s serving. Shred cabbage. Sudden torrential rain Long green onions used for udon and other dishes When tripe is boiled, the smell stains the pot. Put a flame in the pot to get rid of the smell.

We are a country store, so we do all of our work analog. Wife writing Daily special lunch menu Daily special lunch 900yen fried vegetables, shrimp, mini tofu Mini Udon or Mini Soba His wife posts on Instagram everyday. The menu handwritten by his wife is lined up in the restaurant.

Mega challenge set A challenger is wanted! Asked for popular menu items. The most popular is the udon set meal with tripe, The second is Showa A set (omelet rice). All others are about the same. It’s a traditional omelet, It’s not fashionable. Sauteed with tomato ketchup, onions and chicken, Old style omelette rice.

Cleaning in store Condiments on the table Pepper, Ichimi, Shichimi, Sauce, Soy sauce After preparing, light breakfast time. There is a large private tatami room at the back of the restaurant. There is a parking lot in front of the restaurant. Store opens at 11:30 Lunch 11:30-14:00 Night time 17:00-20:00

Inside the restaurant, there are table seats, small seats Counter seats on the right Udon noodles with tripe 700 yen Inari udon 600yen Oyakodon 800yen Curry and rice 800yen Curry pork cutlet and udon in a pot 1000yen Niigata katsudon with pork cutlet served on top of a bowl of rice 1100yen

Udon noodles with tripe set meal 1000 yen Showa A set 1200 yen Showa B set 1200yen Chinese noodles + mini pork cutlet or oyakodon Customers arrived as soon as the restaurant opened. One udon noodle with tripe 2 udon noodles with a large portion of tripe

Udon noodles with tripe 700 yen Large serving of udon with tripe + 300yen Fried octopus 500yen First time here today. Delicious! Making omelette rice. Makes stir-fried vegetables for lunch. Shrimp chili for lunch Daily special lunch 900yen Here you go. Udon noodles with tripe. Smooth and slippery noodle.

First of all, sip the hot udon noodles… Well-seasoned soup stock goes well with rice. Delicious. (Staff) Isn’t it hot? It’s hot. I can’t say it’s hot. lol Showa B set with two Oyako-don and Katsu-don Hot in the kitchen, isn’t it? It’s still cool today.

Only Fugetsu doesn’t have air conditioning in the kitchen nowadays. lol B-set katsudon (pork cutlet served on top of a bowl of rice) Yes, thank you for waiting. Oyako-don is a bowl of rice topped with chicken and eggs. This is about the second time I have come to this restaurant.

(Staff) What did you ask for? B set It was delicious. Niigata katsudon is made. I saw it on TV in Niigata and imitated it. lol This menu is quite popular. Dipped in special sauce. Regular customers come to the store. Udon noodles set meal with tripe Talked to a regular customer.

I’ve been coming here since I was a kid, so I’m quite a regular. This restaurant has a very wide variety of menu items. So I get quite confused, but in the end I always order this one. Udon noodles with tripe I have eaten many kinds of tripe, but this tripe is delicious.

I am addicted to it. Even during business hours, they stock up on tripe for the next day and beyond. At local udon restaurant, I have them made thin and a little round. This is something that is not sold in supermarkets and I have it made for Fugetsu.

I get a lot of questions from first-timers. It tastes sweet and spicy. Udon noodles with tripe 700 yen Sweet and spicy, thickly seasoned wonderfully. Special round noodle goes well with soup stock. Lunch business closed. Chicken tripe udon for frozen delivery Delivery products of only chicken tripe are also sold.

If you call us and order, we will send it to you. (Staff) Will you sell online at some point? Someday.lol I don’t have that kind of knowledge, so it depends on how hard he tries. I’ll do my best to make it available online!

Chicken tripe stew is the mainstay of this restaurant. It is because of this that the store has survived. The first generation’s thoughts and tastes have been passed down through three generations, Chicken tripe udon shop has been loved by local people for a long time.

A giant raccoon dog suddenly appears and the restaurant is crowded with many customers. Crunchy, fluffy! Ebi-ten (shrimp tempura) is usually served with tare (sauce), but with salt, it tastes fresh and delicious. The ever-popular shio-tendon (salted tempura rice bowl). Salted tempura roll with a whole plump shrimp. Toyama, Japan Kawanabe, established in 1921

9：00 The owner and his wife go to work. A 4.3 meter tall raccoon dog, a Kawanabe specialty, greets you at the entrance of the restaurant. Shigeru Kawabe, the third-generation owner Morning preparation begins with making udon soup stock. round herring mackerel First, crush the urumei sardines.

They used to get the shaved ones. I stopped because I didn’t know what was in it. This is a prototype, and I asked that it be left as is. Next, the mackerel is handily crushed. dried kelp

The water is drawn from the mineral-rich Shogawa River water flowing underground, and is then turned into activated water through ceramics. His wife, Yumiko Rice is locally grown Koshihikari rice from Toyama Prefecture. They buy directly from farmers. We are also participating in Toyama Prefecture’s “Delicious Rice Growing Project.

After all, it is a tendon restaurant. But you know, our restaurant serves handmade udon noodles. After all, there are many orders for udon. Add an extra touch to the soup stock prepared the day before. Pumpkin for tempura Ookado Somen, one of Kawanabe’s three major noodles

Somen noodles with a little thicker and firmer texture If the noodles are a little thicker, use hot noodles exclusively. Managed by size for different uses. Preparation of pork fillet for katsudon Prepare batter for salt tendon. Homemade pickles Handmade udon noodles prepared the day before by the owner

10:41 Noodles begin to boil so that they can be served at the same time as the opening of the restaurant. (Staff) Where did you get the idea for the salt tendon? My father was sick, and he’s dead now. We wanted to convey not only the natural flavors,

But also the taste of the ingredients themselves, so we started serving them with salt. (Staff) So that’s your specialty now. Yes, as the sign says, our main dishes are now Daimon somen and shio-tendon rather than udon. 10:50 Takeout orders come in. Seven, yes, I understand! We’ll start making them now. Yes, thank you.

11:00 Opening The restaurant seats 38 at tables and 30 at tatami rooms. Shio-tendon (salted tempura bowl) 980 yen, hillet katsu-don (pork cutlet bowl) 1,050 yen Two kinds of tenzaru udon 1,350 yen Salt tempura roll and mini noodle set 1,100 yen One regular male customer comes to the store.

Salted tempura roll with a whole plump shrimp Ookado Somen (cold) Salted Tenmaki and Ookado Somen (Tempura) I eat here a lot. I think it tastes the best for my body! Regular customer who ordered takeout over the phone. The ever-popular shio-tendon (salted tempura rice bowl) Crunchy, fluffy!

Ebi-ten (shrimp tempura) is usually served with tare (sauce), but with salt, it tastes fresh and delicious. I like the original taste of shrimp. 11:28 a.m. The restaurant is full, mainly with family customers. Udon noodles with beef giblets Sangen Pork Thick Cut Loin Katsu Don

A family who came to the store for the first time No sauce is used, so it is light and easy to eat. And the batter stays crispy! udon with Pacific herring 11:55 Some customers are already waiting for their turn. Udon noodle making for the third time today.

I asked three men who came to the store for the first time what they thought. No sauce is applied, so the batter stays crispy. If sauce is applied, the batter will soften over time. This is not the case with salt tendon. duck meat noodles with duck meat and Welsh onions

Bowl of rice topped with slices of filleted pork cutlet Tempura udon 1350 yen Dashi broth made without any additives or chemical seasonings, and with special attention to water. Udon noodles, which are stepped on by foot or hand, are characterized by their firm texture and smooth taste. The tempura is crispy and crunchy.

Thick cut loin katsu-don 1,050 yen Tender, fatty Sangen pork is wrapped in a crispy batter. The sauce is a secret homemade sauce made from 13 different spices. Great with white rice from Toyama Prefecture. I’ve been using this machine for 70 years. It’s been used since the previous generation. Udon soba chef from Australia!

It’s fun! It’s a great challenge. Special homemade char siu. Extra large soba! 3.5 servings of noodles. Mega Morisoba Here’s the Japanese butterbur tempura! It goes well with draft beer. The wild vegetable tempura is delicious… Chinese Soba Extra char siu! Chinese soba with a strong flavor. Toyama, Japan

Founded 90 years ago. Soba Restaurant Maruzen 8am: Mr. Noriyoshi Kubota, the owner, comes to work. They start preparing for opening at 11:30. Owner’s son-in-law, Richard. He came to Japan from Australia a year ago. He’s learning how to make noodles from the owner, while doing his own business. These are Chinese noodles.

Maruzen uses 4 types of noodles. The thickness is adjusted accordingly. Owner: This should be just right. These noodles were developed by the owner’s father and a professor about 40 years ago. It’s called kusushi soba (medicinal soba) and is only made here. Staff: What’s his name? Richard Owner: He wanted to help me.

Owner: He does the heavy lifting when I need it. Chinese Soba (Daikimen) The final batch is done. I’m going to make aroma candles after this! (Main business) Thank you! The owner’s wife, Mrs. Miwako. Char siu for the Chinese soba. I went to get these in the mountains last week.

Japanese butterbur used for tempura. They open at 11:30. You can feel the warmth of wood inside. Counter and table seats are available. Japanese style seating with a relaxing atmosphere. Soba/Udon set meal, 800yen, $6.10. Tempura Soba, 1000yen, $7.60. Mega Morisoba, 2800yen, $21.20. Chinese Soba Daiki, 800yen, $6.10. A customer came in.

Customer: Extra large morisoba, please. Orders for extra large morisoba. Customers arrive one after another. Here’s the chicken and egg bowl and nabeyaki udon. Can I get the Japanese butterbur tempura? Japanese butterbur tempura, nabeyaki udon, riceballs, and draft beer. Extra Large Morisoba Tempura is made after getting the order. Oboro kelp riceballs.

The most popular Chinese Soba (Daiki), 800yen, $6.10 Here’s the Daiki soba! Rich and delicious salt flavored soup and hard noodles. Chinese soba (Daiki) with extra char siu. Here’s the Japanese butterbur tempura! The butterbur tempura with coarse salt tastes amazing… Freshly fried crispy tempura and soba.

This is a relaxing noodle restaurant loved by locals. I was lucky to get a seat right away. 2 Chinese soba and 1 Daiki soba, please. China Soba: Light flavor, soft noodles. Good old Showa taste. He usually gets the Chinese soba and I get the Daiki soba with a stronger taste.

The soup is delicious! It was nostalgic and delicious. Here’s the tempura bowl. Here’s the Daiki soba and riceballs. The most popular duck seiro soba. Duck Seiro Kusushi Soba Grated Yams and Soba Kake soba and Japanese butterbur tempura. 2 Daiki soba and 2 bowls of rice.

Mega morisoba for table 12. Toppings: Duck soup and tempura. Some customers eat the mega size (5 servings of noodles) all alone. Katsudon (Large), 1100yen, $8.30 (with miso soup and pickles) Daiki Soba, 800yen, $6.10

北陸のグルメ５選

00:00 – ロードパーク女の浦
25:03 – まるなかや
46:55 – 風月
1:12:24 – めん食堂　川なべ
1:44:55 – くすしそば本舗・自家製めん処まるぜん

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