味噌煮込みうどん！もつ煮込みうどん！常連客に愛される爆売れうどん屋４選丨JAPANESE FOOD

味噌煮込みうどん！もつ煮込みうどん！常連客に愛される爆売れうどん屋４選丨JAPANESE FOOD

Ishikawa, Japan Hakusan Touge Chaya Roadside Station Seme Branch A popular restaurant located at the foot of the famous Mt. Hakusan 9:00 Mr. Tsuchimoto, the shop owner, comes to work. Operates two stewed udon specialty stores in Ishikawa Prefecture. Making dashi soup

I liked riding bikes and cars on mountain passes, so I put “toge” in the store name. This is the first real snowfall day of the season. take motu out of car The cutting of ingredients is done at the Komatsu store. Because I live in Komatsu

A rare stew udon specialty store in Ishikawa Prefecture unload the udon The miso used for the soup stock is a blend of ingredients produced within Ishikawa Prefecture. I boiled the noodles at first, but I couldn’t keep up with the two stores. I have it boiled at a noodle shop.

The most recommended dish is offal stew udon. Each regular customer has decided on their favorite udon. Each person eats a variety of menu items. It comes out evenly The part that is smooth due to the cut side of the noodles The rough parts may get caught in the soup stock.

I researched that area with the noodle shop. I use the thickest mold from the noodle shop and have them make it for me. Self-service water is delicious 9:57 The soup stock is boiled. The soup stock is slightly different in summer and winter. In winter, it’s easier to eat something a little stronger. 10:11

Clerk goes to work Rice washing/cooking work Preparation of drinking water cleaning Basically, I have them add a lot of mackerel. And sardines that’s the base Tenkasu Blended miso essential for stew udon cool Nameko mushrooms from Ishikawa Used in nameko stew udon etc. Preparation of offal add seasoning

Original umami miso made with a unique blend of several types of miso add ginger and garlic chili pepper mix Shopkeeper checking the weather outside Preparation for snow removal Annual snow removal work Opens at 11:00 table seats and counter seats Total 28 seats Curry stew udon 960 yen Stewed yam udon 960 yen

Your favorite udon and yam rice set 1400 yen Children’s udon set 790 yen Oktonushi stew udon 1,600 yen Yamanokami stew udon 1,400 yen 1st customer Offal stew udon Plenty of offal Tororo rice set Hot offal stew udon Tenkasu Sipping the flavorful soup stock… eat extra thick udon Carefully prepared offal

It was unreasonably warm It’s delicious even if you come to eat it all year round. What tastes the best is Maybe this is the season We also recommend Spicy Namba and other menu items. Today I had motsu nikomi udon. It was delicious My body temperature has warmed up

Two people came to the store Order motsu stew udon and spicy Namba stew udon kimchi and chili pepper Udon noodles that are thick enough to withstand boiling Offal stew udon Spicy Namba stew udon Serving food 12:05 The number of customers is cut off due to bad weather.

Preparation of nameko mushrooms Don’t waste your free time The large nameko has many fans. Store in small portions Preparation of offal is also done at the same time. Dashi soup is completed store in tank A male customer who worked nearby came to the store. Two stewed udon noodles Offal stew udon

Stewed udon is delicious on a cold, snowy day! Regular customers visit Order standard offal stew udon This is stewed offal udon, please. It’s not spicy but after eating it I always feel a little warm Also, offal is always delicious. 12:55 12:55 Customer traffic slows down again

It’s a thriving shop that usually has over 100 people visiting just for lunch. (high season weekend) The store was full as soon as it opened. It feels like it continues until 3:00 or 3:30. Something doesn’t seem right today It snowed a lot It’s beautiful though Order Yamakami stew udon

Yam that becomes like a dumpling when boiled Nameko, a local specialty egg Yamanokami stew udon 1,400 yen Extra-thick noodles that pair deliciously with blended miso soft offal big nameko Dashi soup with the flavor of vegetables, nameko mushrooms, and offals Add rice (medium) Rice from Ishikawa Prefecture

If you eat it with the dashi soup, you’re guaranteed to win… 13:29 A customer comes to the store Nameko stew udon Order spicy Namba stew udon Two more people arrive Oktonushi stewed udon Order curry udon homemade curry Okkonushi stewed udon with wild boar meat Curry stew udon with egg topping Oktonushi stewed udon

It happened that the lights were on and it was empty. “Shall we come here?” The spiciness is just right My stomach feels warm too It’s especially great to eat in the snow like this. welcome 14:00 Order stewed offal udon and spicy namba Offal stew udon Spicy Namba udon 14:20

40 minutes by car from Hokuriku Expressway Komatsu IC Hakusan Touge Chaya, where customers come even in heavy snow Wow! This is delicious. I always get the offal stew udon! Itosho, a stew udon restaurant that people line up to try. The group with 3 bowls of offal stew udon.

Offal and chicken, both with eggs. The counter seats around the kitchen looks lively! Toyama’s Specialty Offal Stew Udon Wow! There’s loads of offal inside! Yes, thank you! Wow, amazing! Who ordered the offal udon? It looks delicious! Phew! It’s really good!

I told the employee that I was hot. They told me that I had to get over it! lol They sell 800 meals a day! The steam carries the smell of miso garlic. Two bowls of egg stew udon! Thanks! It’s delicious! Himi udon has a chewy texture.

Close-up on a day at an udon restaurant loved by locals as their soul food of Toyama! Toyama, Japan. Since 1972, Itoshou The udon is put into the clay pot so that they can serve it quickly. Fish cakes Counter seats and tables surrounding the kitchen. They have tatami rooms in the back.

10 minutes before opening. Even though it was a rainy weekday, the had 2 lines… They open at 11:00. The ticket vending machine next to the entrance. Offal Stew Udon, 1000yen, $7.60. Tempura Udon, 1200yen, $9.10. Curry and Offal Stew Udon, 1050yen, $7.90. Chilled Udon, 750yen, $5.70. Welcome! 2 people at table 4!

2 more for table 4. Both with eggs. Both with eggs. This is for table 4! It has eggs in it! This is for table 1! We came from Ishikawa, Japan. We come here every year! Offal stew, rice and eggs as toppings. This is my go-to! It’s good as it always is!

This is for table 3! 2 egg ones. Shrimp with eggs Here you go! This one has eggs. Rice please! Customer: Yes, thank you! Customer: Wow! Table 2 please! Offal and chicken, both with eggs 2 fish cakes and an assorted one.

I told the employee that I was hot. They told me that I had to get over it! lol Thank you for waiting! Here’s the chicken and egg udon! Offal stew udon with eggs. Amazing! Here you go. This looks awesome. Awesome! Yum! Wow delicious! Staff: How is it?

This is something I’ve never tried before! It’s my first time. I’m here for sightseeing. I live in Tokyo. I heard about this place at a restaurant in Ishikawa. Yesterday, a lot of people from other prefectures came too. Lines that don’t break even on rainy weekdays. The curry is done!

They’re making the soup back in the kitchen. A secret soup broth made with 4 types of seafood and kelp from Hokkaido. Thank you! Here’s 2 meals with eggs. Thanks! I want to come here even if I have to get in line! Delicious! This is for table 4! Who ordered the offal stew udon?

Customer: It looks delicious! Phew! Tempura for table 2! Staff: How many meals do you serve everyday? About 800 meals. We also sell them in our shop and at the vending machines. They need to add more to their shelves. This is for table 1! It’s hot, be careful. Please enjoy. It’s so good!

Here’s 3 bowls of offal stew udon! Offals for table 5! Here you go! If you eat it when it’s cold, your body will warm up and it’s nice! Here you go! This is the one with eggs inside! Table 4 Curry with Offal Stew Udon, 1050yen, $7.90

Spicy and flavorful curry stew udon. It’s addictive! The plump and soft pork offals are amazing… Fudo’s most popular dish. Offal Stew Udon (with eggs), 1080yen, $8.10 A gentle flavor with a punch of garlic. Adding the eggs will make it rich and mellow.

A close look at an udon shop that has been open for 3 months and is visited by 500 people every day! Udon Noodle with Stewed Motsu Counter 4, go. More green onion, more motsu, and egg. Smooth taste of miso and soft motsu. I love it. Toyama, Japan Hatsuhana” opening in March 2023

6:53 The owner, Mr. Koki Eda is at work The preparation of a large amount of motsu begins. Today’s quantity is on the low side. 4 different parts of the body are sorted and washed Removing odor, leaving some texture We are particular about removing dirt thoroughly.

This is the rectum. Only one rectum can be taken from one pig. This is the most popular part. This is it. It takes 2 hours just to prep the mots.

If there is a taste that cannot be obtained without a lot of work, I would keep on doing it even if it is inefficient. I’m not smart and I have this kind of personality, so I don’t think I’m suited for business. But I think that’s fine. Rub the mots with salt.

Rub with soy sauce which has sterilizing effect. Sachiko Tsuchiai, former proprietress of Itosho, a famous restaurant in Toyama where the owner trained for 8 years, comes to work She retired once but returned to the field with the opening of “Hatsuhana” at the strong request of the owner.

She is the benefactor who hired the owner as a part-time worker at that time, and the owner looks up to her as Toyama’s mother. Chives used in motsu-nikomi udon Enoki mushrooms Breakfast preparation Eating breakfast to make sure you have enough energy. We had stewed motsu and rice!

It is a well seasoned soup with lots of ingredients, so rice goes well with it in the morning. Half-boiled egg is the best topping. Miso is made in Toyama and Kyoto. Noodles are made from Himi Udon of Kaizuya. (Staff) How many people do you make it for on a big day?

These days it’s for about 500 people. It’s a great scream. I really appreciate it. Water and ice tighten the noodles. Soy sauce blended with an undisclosed recipe Cut the motsu into suitable sizes for each part. Sauce for motsu Queue formed even before the restaurant opened. Prepare to serve immediately after opening.

Tenkasu (fish cake) Toyama kamaboko Green onion enoki mushrooms Inside the restaurant, there are counter seats and table seats Zashiki (Japanese-style tatami room) Ticket machine on the right side of the entrance

Udon noodles with stewed motsu 1,000 yen Udon noodles with stewed motsu 900 yen Yamakake bukkake (only in summer) 850 yen Egg topping 80 yen 11:00opening Putting motsu one after another into earthenware pot Udon noodles with stewed motsu (topped with egg) Himi Udon noodles with rice cake like texture and good thirst-quenching

Sipping hot motsu and udon… Sipping the soup thoroughly. Counter number 4, going. This is with egg. We talked to the first customer who came to the restaurant after it opened. This is the second time. I love it. Miso has a smooth taste and the motsu is soft. It is mild and delicious.

The proprietress also enters the kitchen and iron fits. Excuse me. No eggs. First of all, you have to drink the soup… Sipping hot udon noodles. Both leeks and motsu can be increased. Udon noodles with motsu. Please be careful, it’s hot. 12:51 The restaurant has been full ever since it opened.

Excuse me, come in. Two men who say they are here for the first time Very tasty! These two men are also first-time visitors Delicious! Motsu-nikomi udon noodles 1,000yen Egg topping 80yen Udon noodles with simmered motsu 1,000 yen (topped with egg) Glossy Himi udon noodles Elastic motsu, carefully prepared Rich half-boiled egg

Toyama’s standard fish paste 14:28 The last visitor Ah, delicious! Finished without leaving a bit of food Clean up after closing Stove area is cleaned daily. We talked to the owner’s best friend, the landlady. First you had a tasting with four of the staff before the restaurant opened.

At that time, Eda-kun asked me, “Proprietress, how is the taste?” I asked. I felt that I had struggled so hard to get this far, and my heart was so full that the word “delicious” didn’t come out.

It has been 3 months since the opening. I saw how carefully they prepare the motsu and serve it to customers one by one with care,

“It was delicious.” They say, “It was delicious. People who couldn’t eat motsu before say, “I can eat motsu in this restaurant. They say, “I can eat the motsu at this restaurant. I am happy when a customer says, “It was delicious. I’m happy.

I want people to come to Hatsuhana and leave with a good feeling. I will continue with such a feeling for a long time to come. I will continue to look after this store with my health as my first priority. I am happy. Toyama, Japan

Hand-pulled Udon Noodle Countryside Close to stewed udon noodle shop with a long line 7:58 Owner goes to work Shopkeeper Yamaoka Preparation of dashi stock Pork chops prepared the day before Motsu prepared the day before, carefully washed and stewed in miso. Offal of 10 pigs As far as stewed udon noodles are concerned,

I’ve been doing it for over 40 years, since my father’s time. I learned that know-how of boiling motsu from my father. Recipe undisclosed seasoning Kelp is taken out. Two kinds of dried bonito flakes are used. Lye is removed. Strain soup stock. Transfer the finished soup stock to a skido-style vessel.

Add water to soup stock. Heat soup stock. Part time workers go to work Water preparation Table cleaning 8:27 Starts boiling noodles. Udon noodles from Kaizuya, a specialty of Toyama It takes 40 minutes to boil 70 servings at a time. It’s still private, The one that’s freshly boiled and a little time has passed,

I think it tastes the best, Boils 250 servings a day Boiled noodles are washed thoroughly with water. Divide into small portions for each serving. (Staff) Is the quantity sensible? It’s a feeling. In the beginning, I was putting them in one by one, measuring them out, I cooked rice.

Rice is made from Toyama rice Udon noodles are ready Each time udon is boiled, the kettle is washed and the water is replaced. (Staff) What is the most popular? The menu item that comes out the most is udon noodles with simmered motsu. For those who don’t like motsu, beef udon is popular.

Shrimp tempura nikomi udon is popular among those who like light type. (Staff) You also do rice bowls, right? We do mini-donburi as a set, Mini tendon and mini sauce katsudon Each person asks for his/her own preference. Cleaning in the restaurant Naoya, the third generation, comes to work

He changes into kitchen clothes and fries tempura. Only prawn tempura for motsu-nikomi udon is prepared in advance. Shrimp Sauce katsudon preparation Preparing katsu Sauce for katsu-don Counter seating, table seating, small tatami room Souvenir, Himi udon noodles

There is a vending machine in front of the store, so you can enjoy the taste of the store at home. Parking lot available Udon noodles with simmered vegetables 990yen Curry Stewed Udon Noodles 990yen Beef stew set meal: 1,130 yen Chicken Nanban set meal: 1030 yen Himi thin noodle udon 880yen Zaru soba 800yen

Special set menu Madara Milt Tempura 950yen Fried burdock root 550yen 11:00 opening After opening, customers arrive one after another. Yes, welcome. Seven stoves fill up in no time. Yes, welcome. Welcome. Yes, Mr. 12, curry. Hot udon noodles are transferred to a pick-up plate. Cool it down and slurp it carefully.

Yes, motsu/tendon No. 7 All items are deep-fried to order except for Ebi-ten (shrimp tempura) in motsu-nikomi udon. His wife Kazue is also working in the kitchen. Yes, spicy motsu Yes, it will be spicy stewed Yes, sorry, sorry, I’m waiting. Yes, sorry, customers waiting in the power stew. Excuse me, sir.

Please be careful, the pot is very hot. Wow! Wow. Please be careful, it is hot. Is that all? Make Madara Milt Tempura Gorokko (large sized albacore) Tempura of cod roe Chicken Nanban set meal is made Thick and juicy chicken cutlet Special sauce and tartar sauce on top Yes, chicken set meal.

Sorry, it’s chicken with more rice. Yes, sorry. Are the orders matched above? Thank you. (Staff) Do you come here often? I came last week. (Staff) Do you have any recommendations? Chicken Nanban Large serving of rice, and a lot of it, Udon noodles are also delicious.

It comes with udon as a garnish, and that is also delicious. 12:25 Peak lunch time arrives and orders are pouring in. A couple checks and works together to process orders Number 5, thick Making udon noodles stewed with grilled cheese and curry, with lots of cheese. Melted cheese Cheese roasted on a burner

Put pepper on top of cheese squeeze fresh cream Grilled cheese curry udon noodle with lots of cheese Grilled cheese curry. Yes, sir. Making Himi Fine Noodle Tempura Udon Tempura as garnish changes with season. Toyama’s standard Akamaki Kamaboko Green onion Wakame seaweed Himi fine noodle tempura udon

For the most popular Udon noodles with simmered vegetables, It contains leeks, enoki mushrooms, prawn tempura, red rolled kamaboko, and tenkasu. Make mini-tendon (bowl of rice topped with tempura) Plate tempura of kakiage, eggplant, shrimp and shishito peppers, pour sauce on top. Make mini toriten amazu tartar donburi

Put toriten on top, pour special sauce and tartar sauce. Make mini sauce katsudon Dip a large pork cutlet in sauce serve pork cutlet with sauce Yes, sorry. Excuse me. Customers of thin udon noodles with toriten-don (chicken tempura bowl) Yes, excuse me. udon noodles Finished tendon Yes, zaru udon/tendon

Himi fine noodle colander udon, tendon Excuse me, zaru udon, tendon. Is that all I have to order? I am here for the first time. Very tasty. The soup stock is gentle. Reservations for take-out are made. Outside, frozen stewed udon noodles, they sell them, I’ve heard some people say they’re not frozen, they’re fresh,

Raw has a shorter shelf life, I would like you to eat it on the same day, If you still don’t mind, put it in a container, And then you put it in a pot with some sauce, and he says eat it like this, The customer’s request is conveyed to the kitchen.

A male customer comes to the restaurant He orders “Thick udon noodles with simmered vegetables”. Udon noodles with simmered vegetables Apart from the motsu which is stewed as it is, the motsu is potaged in a blender. Add soup stock Adding potage-like motsu (pork innards) gives you a rich motsu soup. Add to pot Tenkasu

Green onion Enoki mushrooms, red rolled kamaboko, motsu Thick motsu. The pot is hot. Please eat it with sansho (Japanese pepper) if you like. A dish for motsu lovers… Stove is always in full operation The rush of orders is not over yet. All mini-donburi are 500 yen for this volume. Tendon completed

Chicken tempura with sweet & sour tartar sauce Sauce katsudon completed A quick photo to commemorate the completion 14:30 Lunch session ends In Ishikawa Prefecture in early March of this year. They are going to open a new store. I’m opening another store in Kanazawa,

I’m able to do it thanks to the help of my sons, We all get along well, and we will continue to sell stewed udon noodles in the future, I hope to do my best. (Staff) Where is the Kanazawa branch located? Kanazawa is called Unedanishi,

There is an Alvis, and there is a store in the corner of it. I was talking to a real estate agent in Kanazawa, He told me that that Uneeda’s store is available. I went to check it out, and I had a gut feeling that this was the place to go,

So I decided to go there. Basically, we didn’t do as many menus as we do here, And then we do a lot of udon noodle stews, And I tell the people in Kanazawa, our taste is like this, I want to tell people in Kanazawa, that our taste is like this,

After that, from the time when I could afford it, I’m hoping to do a little bit of work on it, do a little bit of stuff. I liked the first eke, I was wondering if it was going to be all right. When the opening date gets closer,

I dream about it all the time. Naoya-san is now in charge of the Toyama branch. Naoya is now in charge of Toyama branch, I would like to continue my restaurant as long as it is delicious.

北陸の煮込みうどん４選

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