天ぷら！寿司！年間１０万人が殺到する温泉旅館厨房の凄腕料理人軍団に密着丨Japanese Food Buffet

天ぷら！寿司！年間１０万人が殺到する温泉旅館厨房の凄腕料理人軍団に密着丨Japanese Food Buffet

(Executive chef) Another day please! A buffet for hundreds of people every day
A close look at the ryokan kitchen where kaiseki cuisine is prepared! Skilled craftsmen in action! Preparing dishes that attract 100,000 customers a year! Homemade soba Famous hot spring in Hokuriku
Awara Onsen A hard-working young master! Live buffet! Cooking boldly before your eyes! Veteran chefs entertain guests with sushi. Luxurious fruit juice! ryotei Kaiseki cuisine that is too good to be true The best sushi for your taste buds! Echizen Tororo soba Awara-shi, Fukui,Japan Ryokan
Grandia Hosen With special permission from
we closely interviewed the kitchen cooking! We talked to the executive director (young master) Pleased to meet you
Thank you! Our feature is still Japanese kaiseki And then private dining rooms We also have banquet dishes
and shabu-shabu We also have a buffet Keeping this grade I think there are very few inns that can offer culinary craftsmanship and skill and the service that makes it possible The variety of categories of rooms in the hotel is also very important, so The cooperation of only our hotel I’m wondering if it’s connected to our strength Echizen crab is also a mainstay of
Fukui Prefecture. No matter which way you come in spring, summer, autumn or winter,
there are many delicious foods other than crab! We serve really good food! So it’s based on Japanese food As a ryokan, we also want to transmit Japanese culture, so
we value that. The executive director (young master) is actively disseminating information on Instagram and YouTube Some of the SNS videos from Waka-Danna and Executive Director Yamaguchi TikTok
Ryokan is now absurdly interesting! Shooting videos every day and sending them out on SNS Known by guests 10:00 hotel kitchen morning meeting Executive Chef Tamotsu Buetani
Supervised JAL first class in-flight meals, etc. Please take care today! Served at restaurants and buffets
Food preparation begins roast beef Skinning kampachi Kampachi fences This is the stuff for the bowl (soup) Ai name (ayu fish girl)
Yu frosting (a little fire on the skin and meat) checking the kitchen
giving advice and instructions to the executive chef prawns Preparing prawns for the turf boil If you heat them like this
the shrimp will bend combing to keep them straight As you boil it, the shrimp and the shrimp meat and it opens up a little gap between the shells This is still an experience On the other hand, if you boil them too much,
the prawns will shrink. So it’s a matter of judgment. Put them in the broth Use the proportion of broth determined by the chef Is this for kaiseki This is a buffet Baked sea bream in the oven washing bamboo shoots It is a hawk’s claw cook until the bamboo shoots are no longer soggy and
tender Sea bream roe They start to curl up cools Put in soup stock put a lid on serve sea bream dessert Tuna being processed! The back part of the tuna This area is called the back part of the tuna (Kaiseki menu)
The chef makes it every month considering seasonal ingredients various things at that time of the year In winter, it’s Echizen crab. using seasonal ingredients Hachiman konnyaku (red konnyaku) Tuna (The number of cooks) is about 25 More than 30 if you gather the part-timers From veteran to young?
Yes. I think it’s my job now
to create a good working environment for young people today (About the food)
It’s the serving style that meets the needs of today’s customers buffet, but
there are many different kinds of buffets. I want people to enjoy
the elaborate dishes one by one, and We try to exceed our customers’ expectations We strive to exceed your expectations Roast beef of Wakasa beef Cheese platter Soup Sakura snapper with egg white cherry sea bream with egg white Putting egg white on cherry sea bream remove excess egg white Top foie gras mousse with
caviar crab Salmon on a skewer Thai sashimi Cutting melon Putting ham on top Dengaku with miso is served as a garnish for grilled dishes Spreading miso sesame Tataki of bonito Cutting the big fatty tuna Delicate knife work Crab on shrimp anchovy
Placing a little bit of salmon Thai sashimi 12:04 Use for braising Prepare carefully dragonfruit fillet them Steak on the griddle in front of customers We’ll lay it out there and serve it with hot vegetables on the side. Preparing for that. Our executive chef showing us his fruit carving! And I’m interested in Japanese cuisine and I like to peel vegetables There are vegetables that are cut into decorative pieces. I liked that kind of thing, so I’m interested in this kind of thing If it was something hard or
like a padlock, the knife would be different. This knife is a very thin, razor-like knife. I put it in salt water to keep the yolk from turning I’m trying to imagine a pattern that peels quickly, dynamically, and cleanly. I’m trying to imagine a pattern that I can peel quickly, dynamically, and cleanly. While the kitchen was taking a break, we toured the facilities in the museum. footbaths and footbaths
wind and water ball Dinosaur Kingdom Fukui Enjoy the pleasure of travel and healing with a view of beautiful Japanese garden Onsen egg Ishigama (stone pot) for onsen egg making experience Put eggs in and wait 20 minutes
Onsen eggs are ready The lord’s bath
Choyo kokkoto fukitei
hinoki big bath Luxurious space with the scent of hinoki Villa Kotto Fukii-tei We were guided to the villa, Koto Fukiitei. Suite with hot spring open-air bath Open-air bath connected to a spacious wooden deck for a relaxing time Giants players also stay here Grandia Yoshisen
I am the young proprietress, Yoshiko Yamaguchi The skin is smooth and
said to be the hot water of beauty! Please visit Awara Onsen again! Nearest station Walking distance to Grandia Hosen 16:22
Prepare buffet and dinner Golden threadfin bream
oiled once before grilling Hitsumabushi Shabu-shabu meat Seafood roll Sea Tuna Carrying the finished dish making soba noodles (buckwheat noodle making)
only 30g per person as a part of the course roughly 30 servings per kilo than ordinary soba noodles from a soba restaurant We make it as thin as possible I change the soup for soba noodles every month. Soba flour is produced in Fukui prefecture
Soba flour is milled Water is famous water from Awara Uchiko is made beating powder buckwheat noodle making finished The first dashi called “suiji Customers are served at 6:00
Dashi is made just before Dried bonito flakes from Makurazaki, Kagoshima In summer, the chef is particular about keeping it light. Sometimes he uses maguro shavings. Check the taste 3rd floor is buffet area Restaurant
Toki no Kura Cooks live in front of you, making sushi and grilling meat Said to be the most luxurious buffet with over 100 items Preparation work is underway to open the restaurant oatmeal and rice restaurant Grilled shrimp Steak Red vinegar for sushi rice Use red vinegar
It’s rich and tasty and goes well We are particular about both salt and sugar. Grilled mackerel sushi Deep fried tempura Mussels steamed in white wine Sakura shrimp and spring vegetables
Peperoncino Baked sea bream with herbs Onion quiche Chawanmushi with crab Hitsumabushi with eel Baked salmon pie in wrapper 18:00
Buffet open We take the buffet Fresh fruit juice Experienced chef holds it in front of you Superb dinner buffet plan (dinner only)
14,300 yen per person per day Shrimp Each dish is elaborate! You can enjoy freshly fried and baked as much as you like Sushi Tataki bonito Tuna Sumptuous toro
Sushi that unwinds in your mouth… Fukui’s specialty
grilled mackerel sushi Kaisenmaki 18:30
Ryotei Kotobuki Sweet shrimp makotake yuba maki Yukinoshita Sakura-dai shuniro-age Yukinoshita Sudachi Menu for the day of shooting Actual food
Non-alcoholic beer Firefly squid, small sea bream pickled in bamboo grass
shiitake mushrooms and other scallions! Koshi no Ruby Petals served with lily bulb Firefly squid goes well with vinegared miso! Seasonal vegetables (for two) Foie gras mousse amber Caviar on top Toufu Steamed sea urchin and dashi jus on top Wolfberries Wata of sea bream
with yam on top sea bream’s guts
are accompanied by tree buds on top simmered roasted duck with butterfly egg and cheese
simmered prawns and shrimps with various cucumber skewers Today’s bowl of
egg tofu and ayu fish girl We have prepared the tamago-dofu with Fukuji chicken eggs and ayu-oome with kuzu-uchi! Today’s sashimi, it’s a leaf.
Prepared with salted cherry leaves! kanpachi, chutoro, amaebi, sakura snapper Plum and sea urchin soy sauce, charcoal salt Sushi with squid and sea urchin This is too good…! Today’s grilled dish Fukui A5 rank
Wakasa beef yuzu-an-yaki Matsugasa-roasted sea bream Kintoki kusa fu dengaku served with balsamic sauce Kinmeidai with rape blossoms sauce
rich fat and elegant sweetness Echizen Tororo soba Echizen Tororo soba Fukui’s famous soba
The best soup stock made by the executive chef’s special… Sweet shrimp makotake yuba maki Deep-fried cherry sea bream in spring color Saxifrage tempura Truffle salt on top Sakuraebi gohan Usui beans Rice with sakura shrimp Rice with sakura prawns Pickles Aka-miso Seasonal fruit with apple jelly (Executive chef visits each private room) How would you like to eat? We’ve prepared the best of the season’s ingredients. (Staff)
I’ve been watching the process of making this dish during the filming, so it’s very moving to actually taste it. Total 111 guest rooms (39 Japanese/Western, 57 Japanese style, 4 Western style)
Guest rooms with outdoor bath, etc. Dishes are prepared according to room type and
plans (4 dining locations) Bettei
kokutei fukitei Dining Fukuraku Ryotei Yuzen Restaurant Ki no Kura
It’s been a year since the Hokuriku Shinkansen started service! Please come to Awara Onsen, which is convenient from anywhere in Japan! 若き店長と料理長が切り盛りする
ミシュランガイド掲載店の寿司・和食店 コース料理のみで勝負！ イワシですね マス うなぎとセリの巻き寿司 鯖の棒寿司です お寿司とあと和食とか 幅広く楽しめる料理が
すごく美味しいかなと思っています 石川県金沢市
金沢駅兼六園口（東口）より徒歩3分 石川県金沢市此花町
おすしと和食「はた中」 お寿司中心としたカジュアルなお店
ミシュランガイド北陸2021に掲載 １２：２７
夜営業に向けて仕込み 料理長・高嶋さん 夜のコース料理の仕込みをする はまぐりの昆布締め 和食店、お鮨屋で修行を積み
シンガポールの鮨店でもシェフを務めた料理長 店長・村田さん（２８歳）
創業は２０１９年４月 前のオーナーさんから
ここを買い取って 今は畠中さん（初代料理長）が
オーナーでやっています 色々な仕込みをタイマーを使い
同時進行で行う お寿司用の
のどぐろを捌く 日々旬の魚介類を仕入れ
お客さんに提供している とれたてだと身がしっかりしすぎている
（少し寝かせてから使用する） 塩をふって臭みを取り除き
旨みを凝縮する １．３キロのズワイ蟹 すごい大きい方です 一回弱らせてから蒸す 塩水 ズワイ蟹を水に入れる しばらく置いてから蒸す 飲食業界はいられて
長いんですか いやあまだまだです
６年経ったくらいです ここの店が初めてで初めて
包丁握ってみたいな ズワイ蟹 アルミホイルで包む 蒸す 元々は鮮魚店だった建物
古い看板が残る 1940年代に建てられた
古い金澤町家を改装している インバウンド（訪日客）で
海外の方多かった 去年の１１月、１２月とかは 月によるかもしれないですけど
（地元の方と観光客）半々くらい 外国人のお客さんからのお礼メール バイ貝 バイ貝に塩を揉み込む 甘エビ 海老の頭をとる 黙々と下処理する 水で洗う 甘エビの卵は別料理に使用する マス キッチンペーパーの上から
塩をふる 塩水につけてやる方法も
あるんですけど 僕はこっちの方が 入りすぎなくて
水にもつけてないんで 塩水 イワシ うろこをとる お魚の種類は
その日の市場の感じで変わっていく （コース料理の）お値段は一緒です 鮮度を保つため
氷水につける 丁寧に水気を取る １３：２７ 朝に仕入れたうなぎ 脊髄にワイヤーを刺して
神経締めする さっとお湯につける お湯につけたあと
氷水につける 包丁を使い表面の
ぬめりをとる 背開きにする 中骨をとる 水気をとる うなぎを切る 串に刺す まな板は何度も洗う 佑成の包丁（富山）
高村刃物製作所の包丁（福井） コース料理に使われる魚介が仕込まれてゆく 出汁を冷やす シラウオ 先ほどの出汁をかける イワシ 菜の花 水でよく洗う 上質な昆布に菜の花をのせる 昆布の旨みを染み込ませる わさび菜 赤酢を少しブレンドした純米酢 イワシ 純米酢で締める しばらく置いてから
取り出す 蒸しあがった蟹を
氷水につける 蟹の足をとる 蟹のふんどしを外してから
甲羅を剥がす 「ガニ」（エラに相当する部分）は
食べられないので外す 蟹味噌をとる 身を取り出す 胴の部分の身を
取り出す かにみそ 蟹の脚の身を掻き出す 聖護院かぶ
スープにする 皮をむいて
切る 聖護院かぶのスープを作る メニューを書く 本日のコース料理 大根寿司 桜塩をつくる 桜の葉 シラウオ 桜の葉で巻く １７：１８ 今日入ったお酒 「生酛のどぶ」
コクがあるのに飲むほどに際立つ清涼感あるにごり酒 香り穏やかで味のりのよい県内外の純米酒と
ナチュラルワインを用意 椅子をあげる 清掃 念入りに掃除する 生姜 石川県能登の「のと１１５」の椎茸 わさびをすりおろす まろやかな味わいのシャリに仕立てる テーブル席とカウンター席 営業開始にむけて臨戦体制 コースメニューの準備 ノドグロの寿司 １８：００開店 営業時間
木曜〜月曜１８：００〜２３：００（２２：００LO）
火曜日、水曜日定休日 北陸産食材をふんだんに使った料理と
県内外の日本酒・ナチュラルワインを提供 メニューはコース料理のみ
コース１万５千円（税別） 着物を着たお客さんが来店 日本酒 「いづみ橋」は神奈川県海老名のお酒 新酒なのでかなり爽やかな感じになります 出雲富士は島根の出雲のお酒で こちらは結構ドライな
しっかりした辛口に仕上がっています コース料理を順番に作る 桜塩 シラウオのお寿司でございます シラウオですね 桜の葉で巻いて蒸してありまして
上に桜塩かけてあります シラウオの寿司 京都の聖護院かぶをすりおろして作った
スープになっております 手前のスプーンで
お召し上がりください 京都の聖護院かぶを
すりおろして作ったスープ コース料理をテンポよく
順番に調理する 酢で締めたイワシの骨抜き 切り込みを入れる いわし イワシですね 富山の方で揚がった
イワシです 上に大葉と生姜
すりつぶしまして 刻んだみょうがを
合わせたものをのせてあります ます 何個でも食べたくなる寿司 あら、赤西貝の刺身 丹念に仕込まれた刺身 上品な甘みと弾力のある食感が絶品のアラ 赤西貝は噛むほどに旨味が広がる・・・ 伝燈寺里芋（でんどうじさといも）の唐揚げ つまみ三種 金沢の伝統的な里芋
伝燈寺里芋を皮ごと唐揚げにしている 大根寿司と言いまして かぶと塩漬けされた鰤とが
挟まって 麹で発酵させてある 美味しい料理と
お酒が合う 昆布漬けした菜の花 和食の粋が詰まった大根寿司をいただく お酒と料理をエンドレスで口に運ぶお客さん お子さん連れとかも
全然来たりして 色んな人が楽しめる お寿司とあと和食とか 本当に幅広く 楽しめる料理がすごく美味しいかなと思っています 梅酒　こちらですね 純米梅酒で日本酒で仕込んであるので 柔らかい味わいが特徴の梅酒 店長もフル回転で調理 ブリを串に刺す 焼いたあと
切り分ける めじのたたき 氷見の方で上がった
めじまぐろです 下に敷いてあるものが
わさびの茎ですね 軽く酢漬けにしてあるので
一緒に召し上がってください やわらかくほどよい脂のり
さっぱりとした甘みが絶妙 ずわい蟹 蟹味噌 下にシャリがございまして その上にのり醤油はさんで
ありますので 一緒に食べてもらってもいいですし
上だけカニだけ食べてもらっても 目鯛の塩焼き
しいたけ炭火焼き 能登で取れた能登１１５という原木椎茸を
炭火焼きでご用意しています 目鯛の塩焼きをいただく シンプルに塩焼きにして
ご用意しております 能登のしいたけ 寿司と和食を作り続ける料理長 蕪（かぶ） 鯖の棒寿司 次は鯖の棒寿司ですね 鯖の棒寿司 鯖、ネギ、シャリ
すべてが調和した上質な味わいだ・・・ 甘エビ シャリとの相性は抜群・・・ ありがとうございます ２１：４１ うなぎとせりの
巻き物 うなぎとせりの巻き物 うなぎとせりの
巻き物でございます うなぎとせりの巻き物 のどぐろの酒蒸しの寿司 蒸されたノドグロが芳醇だ 最後甘いものです
こちらジェラートになっております 旨い寿司の後に食べる
スイーツもまた贅沢だ・・・ ２３：００閉店 スタッフさんに
インタビューしました まあもちろん料理が美味しいのは
そうなんですけど そこにかける情熱とか
思いとかっていうのが すごい強いなとは思ってますね それがお客さんに伝わった時
かなり嬉しいですね そこがいちばんの魅力かなと思います （まかない）
まだ全然決まってないっす まかないの献立を考えながら
手を動かす 玉ねぎを切る 鶏肉 いただきます！ ミシュラン掲載店
金沢「はた中」の１日密着でした A look at an authentic Sanuki udon restaurant run by a beautiful female owner! Udon noodles are made entirely by hand! Delicious! Order. Is it called “stiff noodles”? It’s a hard udon noodle.
It’s very firm and tasty. Higashi Chifuku-cho, Echizen-shi, Fukui Open January 2025
Handmade Udon Noodle Muku Authentic handmade Sanuki Udon noodles with thick and firm texture. 9:32 p.m.
Preparation has begun Female owner, Ms. Sakata The soup stock is mainly kombu and bonito, and the rest is niboshi. Udon noodle soup Mix well About 50 to 60 people at a time. That’s the limit for one time. Like watching the temperature of the salt water. Or changing the rate of addition of water In the summer or something like that. If the amount of water is too much just by holding it, the part you hold will stretch. Owner of the authentic Sanuki Udon restaurant “龢~YAWARA” in Aomori City with experience Originally my sister was in Aomori I was approached because of that relationship Aomori Prefecture also seems to have a soba culture Echizen soba is quite firm. I was thinking that Sanuki udon would be good for your palate too We don’t have many udon restaurants. Put them in a bag and let them sit for at least two hours soup stock Making hot dashi soup stock Heat over a fire If you like udon I ask for the cold one. Step on udon dumplings to make them easier to stretch Dumpling balls for about 10 people per ball Owner who was in sales in a different industry but went into food and beverage Fascinated by the delicious taste of the udon noodles where he trained, he opened a restaurant in his hometown My grandfather was very good at making soba. I went to the mountains and picked up some yams. With one letter of that grandfather’s name, our restaurant The Chinese character for “yu.” It’s about hospitality or serving food. It’s about being hospitable to people The dough that comes back Udon dough is cut Cutting dough with uniform width Sprinkle with flour Stretch the dough for the second ball of udon Stretching and cutting dumpling balls for a total of 6 balls on this day Other preparations for udon noodles for the next day and beyond are also done at the same time Cooking rice in earthen kiln Making tempura flour Chill and store Making kelp for rice balls Making soft and tasty kelp Kelp for rice balls is completed Add oil oil When rice is cooked, let it steam Boil water for udon noodles Turns on the switch lentils are cut and soaked in water Soup for chilling Taste check Prepare tempura vegetables Sweetly seasoned burdock root Chopped eggplant The owner’s daughter helps too disposable chopsticks Drinking water preparation Opening at 11:30
Open when noodles run out due to the limited amount of noodles that can be made in a day. Open 11:30-15:00 (L.O. 14:30)
Closed Mon, Tue, 2nd Sunday (can be checked on Instagram) Mukuichi udon, hot or cold, 1,300 yen Cold udon noodles with broth and soy sauce: 820 yen Oroshi bukkake: 950 yen
Neba bukkake 920 yen Cold udon noodles with kitsune 900 yen Hot udon: Keema kamatama 980 yen Karbo kamatama 920 yen
Chiku-tama udon 950 yen Seared meat udon 1250 yen Tempura Ebi-ten 350 yen Kashi-wa-ten 320 yen
2 rice balls 420 yen Mini tendon 650 yen Seasonings on the table
Shichimi (seven spice), dashi (soup stock), soy sauce Open-air restaurant 5 tables 9 seats at counter A customer comes to the store immediately Order. Kitsune (hot) chiku-tama 1 kashi-wa-ten Udon noodle boiling Wait 12 minutes Boil for 12 minutes basic Tighten in ice water before warmed again
soak it in hot water and do it put in ice water to tighten Udon noodles with soup stock and soy sauce Kashiwa-ten Fried several burdocks Mukuichi udon noodles　
warm 1,300 yen Udon noodles with strong firmness Fox udon Chikuwa and egg tempura Chikuwa udon noodles with egg Sprinkle shichimi togarashi Neba bukkake udon noodles Kashiwa tempura bowl Bukkake with grated radish Chikuwa Chikuwa udon noodles Man leaving store How was the taste? It was very tasty Is it called “stiff noodles”? It’s a hard udon noodle with a firm texture. Kitsune udon Burdock root, chicken, egg Mukuichi udon noodles, cold Large bowl of cold Mukuichi Udon noodles slurped Slippery, glutinous, strong udon noodles Burdock and kashiwa tempura
Large enough to overflow from a bowl Come for the first time today I think it’s strong. I’ve been eating Sanuki udon.
in various places. I guess I’d be the stronger one in Sanuki (for example) Burdock root, kashiwa, chikuwa If you think you can make it out of the chikuwa, please let me know.
I want you to tell me. chikudama (a small ball of rice with a hole in the middle) Lively store 12:45 Catering A mouthful of hot udon noodles has an addictive sticky texture order slip This is Mukuichi Udon The soup stock is not refreshing, but it is rich and delicious! serving of food Beef on the burner Mochi-mochi So good you could drink the soup alone! When the temperature rises a little like today or the weather is nice I’m going to have to eat something cold with grated radish or something like that. Mukuichi’s cold sake or something like that A simple soup stock and soy sauce With a large kashiwa tempura A little bit of sweetened burdock tempura on top is quite popular! Kama-age udon Keema kamatama Keema kamatama Making soup stock Rice ball I got both cold and hot ones… Both are very satisfying. The firmness was strong.
It was delicious. A customer leaves the restaurant very satisfied. Mukuichi orders udon noodles (cold) Mukuichi udon cold, 1,300 yen Tempura of burdock and kashiwa Firm and elastic Sanuki udon noodles Crunchy gobo tempura Kashiwa tempura also juicy Udon noodle preparation after business settles down fold up I step on my feet for about 40 minutes When I first did this stepping and kneading work I didn’t have the strength. I had to be able to make noodles first. If you fail, whatever. I was like, hit it every day. Owner who honed his skills until he could run his own restaurant I’ll leave it for two hours If you want to taste authentic Sanuki Udon in Fukui Prefecture
Please visit Teuchi Udon Muku! A sushi restaurant where a young 23 year old craftsman and a terrific chef are thriving! Tuna Dashi-maki-tamago Yanagawa nabe with conger eel Looks so delicious! The owner of this restaurant is very good at
and he’s very good at making creative dishes. Hatahata-hata (grouper) Torotaku roll Snow crab Hinomi, Echizen City, Fukui Pref.
3 minutes drive from Takefu Station Established in 1940’s
Long-established sushi restaurant “Sushi Tengu Sushi is prepared in front of the owner.
The owner makes and serves sushi right in front of you. 11:00
Preparation has begun. Kensaku Suzuki, owner Sushi ingredients lined up in a case You order in advance that you want this fish I’ve been with you for a long time.
The fishmonger brings it to me. Horse mackerel stocked yesterday Put it in the refrigerator at 6 degrees Celsius for a day.
to bring out the best flavor of the fish. Japanese pond smelt Octopus Bake dashimaki tamago (Japanese omelet) Pulling skin Ayumi Kurizuka, sushi chef After wig peeling
cut into thin strips I’ve been doing it since I graduated high school.
I’ve been doing this for about five years now. I’m turning 23 this year. Cutting it thin I was originally looking for a place where I could do Japanese food.
I was looking for. I was looking for a place like Corona. Only hot springs and stuff.
There’s no job listings. I wanted to work in a private store. I had about three years of experience working behind the scenes and
I’ve been making sushi for a year and a half. I started out serving tea and hand towels and things like that.
That’s how it started. And washing dishes and things like that. When you can do everything.
I’d rather hold it. I think it’s going to help you in the future no matter what you do. I’m going to make it into a stew. We’re going to season it.
We’re skimming off the alcohol now. Oysters stewed in soy sauce and sugar Cutting squid Preparation for opening 11:30 Opening 11:30 Opening Open 11:30 – 14:00 Closed Tuesday
17:00-24:00 2 table seats Counter seats
Other private rooms are available in a separate area. Lunch menu Sashimi set meal 1900yen, Omakase nigiri course 5000yen
Omakase sushi course 6600yen, 10,000yen course available Omakase sushi course menu 13 items 9000 yen
Take out sushi Normal nigiri, assorted sushi Single nigiri-zushi Single nigiri-zushi Hosomaki, Futomaki, Oshizushi
Single sushi items menu White fish, Anago (conger eel), Shime saba (mackerel), Unotan (sea urchin), etc. Sushi ingredients single item menu
Turban shell, eel, squid, kanpachi, octopus, tuna Draft beer: 550 yen Bottled beer: 850 yen
Sake: Nationwide famous sake menu available Shochu: Nationwide shochu menu, Kuroryu limited sake available Three men came to the restaurant and reserved omakase sushi course.
3 men come to the restaurant Sea cucumber Put wasabi on top From Noto sea cucumber vinegar
I’m going to put it on Cut squid into thin slices Shari Squid sudachi (species of Japanese citrus fruit) How it tastes!
Salt and sudachi (Japanese citrus fruit) are used to flavor the fish. Oysters with sesame oil Oysters Fresh plump sweet shrimp Sweet shrimp.
Seasoned with flavor. Sea bream sashimi Natural sea bream.
Dip it in ponzu (Japanese sauce made of soy sauce and citrus juice) and eat it. Tuna Tuna (marinated) Smooth texture and reddish flavor.
Tuna of excellent taste Delicious. Toro Toro” has a delicious taste of melted fat Snow Crab Cutting an incision Remove crab meat Kanpachi It will be Kampachi Elegant sweetness
Snapper with moderate fat Sea bream
Seasoned with ponzu (Japanese sauce made of citrus juice and ponzu citrus juice) Chawanmushi Salmon roe Ikura (salmon roe) Iwate Kamaishi Iwashi Plump and tasty Horse mackerel horse mackerel Soy sauce on Light sweet and tasty hamachi Type of sushi ingredients Put crab meat on top Put pickles on top Put shichimi (seven spices) on top Water crab and pickled Chinese cabbage
It will be a small bowl of rice Please mix and serve Make unakyu cut Apply sauce sesame seeds Unakyu red miso soup Eel Seafood roll After enjoying sushi
Customers leave the restaurant Three people come to the restaurant.
They order sashimi set meal. A square plate is
become marinated sauce Sashimi and kobachi (small bowl of cooked food)
A very satisfying lunch 13:02 With everything in hand in full view.
Seasoning the customer. You serve it to the customer in the hand. I think that’s the best way to sell it. Lunch Course
Order omakase sushi course 6600yen Put salt and sudachi on it Salt and sudachi on rich squid. Sweet shrimp Resilient sweet shrimp
And they go well with rice… Three types of soy sauce are used for tuna, white meat, and shrimp only
Tare (sauce) and ponzu (citrus juice) for conger eel and eel Kanpachi becomes Elegant taste of Kanpachi
It’s a taste that makes you want another piece. Chawanmushi Chawanmushi (steamed egg custard) to be savored between sushi Kappamaki becomes kappamaki Freshly made
Kappamaki Tuna Tender and fatty tuna
Taste spreads in the mouth Wakasagi Tempura no Maki Maki Deep-fried
Japanese pond smelt Natural sea bream Firm and chewy snapper
Unique texture is addictive Yakumi, Gari Snow crab has only just molted.
Snow crab’s shell is still soft and tender Served with pickles of Chinese cabbage (Crab with) pickled Chinese cabbage
I thought it would be delicious with I combined them and made a small bowl of it. And if you put a dash of seasoning on it
it becomes even tastier. Water crab and pickles make the best harmony.
the best harmony. Aka-dashi (red soup stock) Shrimp with after-meal coffee Carefully maintained kitchen knife For slicing fish and
for sashimi This is a willow blade
This is a knife for sashimi. Kurosaki (Uchihamono) and
Ryusen Hamono Kuroryu’s premier sake I’m going to have a little consultation with the liquor store.
consulting with each other. I’m going to choose the one that goes well with this kind of fish.
I choose the ones that go well with the fish. I often say, “Dry fish goes with dry fish.
I often say that it goes well with fish. 14:00
Lunch business ends 14:00
Lunch service ends Snapper is prepped With my dad and my uncle.
They used to stand right here and do it. (in poor health).
My dad’s already been doing it for 10 years. He started not to do it. I’m the main one, and then I started doing it over here.
and then I started doing it over here. And then at Corona, you know.
I started doing a lot of renovations. I think it’s better to do something than to do nothing.
I thought, “I have to do something. I thought, “Well, I’ve got to do something. 17:00 opening Cut green onions cutting up leeks Making an allowance roll of kanpachi Tengu masks purchased by the first owner at an antique store in Tokyo.
It is also the origin of the store’s name The first (store) was in the city And then it was a little bit further
I mean, it was just a little bit further away, but It was the third store that was dotted around.
When we got to the I got this from a customer. It’s hard to find a sushi restaurant
Sushi restaurant that uses I think they’re disappearing. A customer with an appointment comes to the store Cutting octopus Thick octopus
I can’t get enough of the chewy texture… A group of four customers come to the restaurant squid Tuna Octopus, kampachi, and sea bream.
Ponzu (Japanese sauce made of ponzu citrus juice) Squid, octopus and sea bream
is soy sauce and salt to taste Grated wasabi Hamachi with the best fat The owner of this restaurant is very good at
He’s very good at creative cooking. He can give you a little bit different kind of food
I can have a little bit different food here. Beer Thai sashimi Dashimaki Tamago Catering It’s a natural sea bream.
And you put salt on the top of it. Please put wasabi on it.
Please eat it with wasabi. Grilled grouper Grilled grouper Wakasagi tempura Crispy and exquisite
Tempura of Japanese pond smelt Hot sake Fried oysters Grill sardines monkfish liver Nara-zuke (salty pickles) or something like that If you eat it with ankimo
the liver comes out afterwards Unakyu Pile of toro taku Sushi to go 19:29 Take out the rice Yanagawa nabe of conger eel It looks so delicious! Sushi Tengu” is the best place to enjoy authentic sushi in a casual atmosphere.
The friendly owner will entertain you. People start queuing from 6:00 a.m. for morning ramen! Full house immediately Shocking High Quality Ramen
Michelin “Bib Gourmand” selection! The pride of Toyama, Hokuriku
The most popular restaurant in Toyama, Hokuriku! Himi, Toyama, Japan Established in 2007
Tonjinchi 4:57
Preparation has begun Toshihiro Benide, owner, 55 years old Menma Japanese ramen soup served in the morning Himi shiitake mushrooms, Rishiri kelp, shavings of dried bonito
Saba-bushi (mackerel bones) are also used. For asa-rah I’m doing it with a target in my case. People who are 50, 60 years old I used to eat a lot myself. I’m not going to ask for it. I’m imagining something that you can eat until you die. Even people who have passed the 60s and 70s say it’s delicious. I’ll be happy if he gobbles it up. I have to take care of my knife. I want to work until I die. I think a lot of people give up along the way. I want to die communicating with people until the end. I’m just looking forward to it. It’s not easy, it’s not easy at all When you want to be at ease already I knew it was a bad idea. When you lose your job I mean, it’s not just ramen. It’s important to communicate with people. Alcohol Wipe with kitchen paper Remove excess oil and sinew from the meat and add it to soup stock. Net for chashu pork Vacuuming Cook at low temperature I’ve got a perfect regular. He hasn’t missed a single day in about three years. Saturday and Sunday （I was doing all kinds of things (until I became a ramen shop). I was a businessman. I worked in customer service, and I liked talking to people. I like to see people’s happy faces. I like to think about it Prepare ice water Boil an egg Sign on the wall I got coffee Eggs are shelled White soy sauce and black soy sauce soup for lunchtime business Add water add pig White soy sauce and black soy sauce ramen soup If it’s too thick, it’s still there. And then add some more gala and that’s it… 6:22 There is a queue How long have people been waiting in line? 6 o’clock. It’s insanely delicious. I want to eat breakfast.
So there’s not a lot of places So it would be nice if there was a ramen restaurant I thought if I just keep working on it, even if it’s a three-year plan or five-year plan, it’ll always sprout. Cut off the nucleus of the project Simmering peppercorns use as gloves I got hurt a long time ago.
I’m going to use this. Sharp as a gala Cutting my hand on that one His son, Kazunosuke, 18 years old I don’t want him to inherit this place at all. I want them to do what they want to do. You might say it’s too good to be true, but I’m just going to be done with this generation. Name of the store
I asked him about the origin of the name of the restaurant, Tonjinchi. I like the artist and the owl prints. He’s good at owls, and he’s become an owl. Well, I’m going to buy it anyway, because it’s different. I bought it because I like her face. I can’t read at all. And one day a monk came from Kyoto, and he said, “I can’t read at all, I can’t read at all. Master, do you know what this means? Angry, cocky, greedy… I mean let’s stop doing this.
I named it this way because I wanted to stop this. I don’t care what people say, the point is that I don’t care. Cut the seaweed Preparing tea Morning business 7:00 opening (Sat. and Sun. only) until 8:30 3 minutes walk from the store
Free parking available Parking request Morning Menu
Japanese Style Ramen 1000yen Counter seats 8, Table seats 2 A group of customers entered the restaurant at around 6:00am.
A group enters the restaurant Seats are filled with customers Topping topped with a Nori Japanese style ramen 1000yen Saturday, Sunday, morning only
Bonito flavored Ramen Soft and moist
Smoked Chashu pork Two kinds of char siu pork Made in the image of old Chinese noodles
Noodles are crispy. Soup is light and tasty. A regular who has been coming here every Saturday and Sunday for 3 years. The soup is so good that you can drink it all up The soup is delicious The morning one is smoked.
It’s smoked chashu pork. It’s delicious. Boil noodles Soup Morning ramen noodles are served one after another Light and tasty ramen spreads in mouth Ramen is the best thing to eat in the morning on a holiday. I can feel the taste of soup stock It tasted like it was good for me Thank you.
Take care. Leaving the restaurant with great satisfaction Line of customers Welcome!
The last row is empty. Japanese Ramen Soup Green onion Laver (Staff) How did it taste? It was wonderful. (Staff) You traveled from Kansai yesterday? You were here yesterday. A few years ago
I had to stop by. I had a regular lunch then, and it was good. I heard a rumor that they were doing it in the morning, so I stopped by. menma NARUTO Regulars Eating Log Ramen WEST 100 Famous Restaurants
Chosen many times They started morning business around May or June of 2024 I’d like to see you try this one. Japanese style ramen Soup is also drunk 9:00 Morning business ends Enjoy your work. When 10 people used to be 20, and 20 people became 30 I knew it was fun. I was confident that one day it would definitely catch on. I knew that if I didn’t cut corners and cheat on the ingredients, it would never go viral. Wash pots and pans White soy sauce and black soy sauce ramen soup for lunchtime business Preparing for lunchtime business Himi dried sardines Add to soup Dried noodle soup Kareshi (black soy sauce). Remove fat Add soy sauce Ajitama White soy sauce and black soy sauce ramen soup Polished pork meat and gara
That’s all That’s all. menma (Japanese pickled bamboo shoots in the soup stock) Chashu pork Ready to open Confirmation of number of people before opening 11:30 opening 11:30 opening Open for lunch 11:30-14:00
Close when soup is sold out Closed on Mondays Niboshi Ramen 1000yen
White soy sauce ramen 900yen Black soy sauce ramen 900yen Immediately full even during the daytime White soy sauce and black soy sauce ramen soup Boiled Dried Ramen Soup heat up Niboshi Ramen
The most popular menu in the store He has been coming here every Saturday and Sunday for 3 years.
regular customer Combined with morning ramen
Second bowl of ramen today Niboshi Ramen
Topping Toppings for niboshi ramen noodles Toppings for Niboshi Ramen
Chashu pork, Ajitama (seasoned egg), Iwanori (seaweed), bamboo shoots, green onion Chashu pork Ajitama Dried Ramen Soup Most of the customers
order boiled and dried ramen Niboshi Ramen Here you are, sir.
Dried and simmered ramen noodles. Dried and simmered ramen noodles Slippery straight medium-thick noodles Gently fragrant with flavor of dried sardines Full-bodied and tasty
Dried fish soup Toppings change taste green onion Ajitama and Nori With toppings
Eat with different taste A regular comes in.
Order black soy sauce and rice This regular ordered
alternating between ramen and rice. He takes his time to savor the soup as well Cleaning up White is one, black is one.
White and black, please remove onions and leeks. White soy sauce and black soy sauce ramen soup Preparing noodle stripes black soy sauce White soy sauce ramen Dried ramen noodles and white soy sauce ramen noodles Putting iwanori (seaweed) on the top, the aroma of the sea fills your mouth. Delicious and tasty Owner chatting with a customer Please be careful.
Thank you. Five boiled and dried ramen noodles, one with Ajitama (seasoned egg) and one with rice.
One without onion and one without scallion. delicious Taste the dried ramen Good thing I had a good day Many orders of dried ramen noodle 5 kinds of toppings for Niboshi Ramen
Chashu pork, Ajitama (seasoned egg), Iwanori (seaweed), Menma (pickled bamboo shoots), Negi (green onion) Asked about toppings （I prefer to eat it without (ramen). I like to drink the soup first, and then gradually add the ingredients. 1 white, 1 black
Ajitama 2, Baranori 2 Black soy sauce ramen Customer who ordered 3 kinds of ramen (Staff) Did you wait in line for quite a while? About 30 minutes. White soy sauce ramen White soy sauce. Sip the ramen in one gulp Drank all the soup in one gulp This man here is a dried ramen Putting toppings on it is also fun The moment you sip it
I can taste the taste of dried sardines. It was very delicious. Leaving the restaurant Two men traveling from Kansai Niboshi is 3 white and 1
please. Low water content noodles made by Kanno noodle factory No one in Toyama prefecture was using low-pasteurized water noodles 8 years ago. Rush of orders for dried ramen! It’s boiled and dried ramen! Nibbly ramen… How do you like it?
How is the taste? It’s wonderful. One of the purposes of my trip was to come here.
It’s great. We’ve done what we set out to do.
brothers and sisters I have school on weekdays. I help out at home only on weekends Soup finished today Just got in line Lucky! Last customer of the day Dried noodle and white Heat up soup Delicious tidying up Friendly shopkeeper
Talking to customers Take care.
Thank you. Boil for three hours
Soak for two hours Chashu pork Wrap in plastic wrap Order dried ramen Niboshi (dried sardines)
full of flavor Golden clear soup Soup mixes well with noodles Toppings Complete meal! Thank you for a great day!
You’re a hell of a lot of help. Take care.
Thank you very much. The popular ramen restaurant in Toyama where people are always waiting in line
It was a close contact with “Tonjinchi”.

北陸グルメ５選

0:00 グランディア芳泉
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1:05:45 手打ちうどん侑(むく)
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1:26:52 寿司天狗
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1:48:17 貪瞋癡(とんじんち)
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うどんそば 北陸信越 Udonsoba
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