牛丼！唐揚げ！常連が殺到するガツ盛り洋食屋が凄すぎる丨Japanese Good Old Diner

牛丼！唐揚げ！常連が殺到するガツ盛り洋食屋が凄すぎる丨Japanese Good Old Diner

Their most popular fried pork set meal. Let’s dig in! It’s delicious! A luxury beef bowl using steak meat with eggs on top. I had this last time too, the beef bowl. Hmm, delicious! Toyama, Japan Since 1969, Grill Hayashi Close-up on the family run Western food restaurant! Ms. Aiko, the owner’s mother.

Getting ready to start at 11am. Preparation starts at 7:30. Cutting loads of lettuce. Staff: That’s a lot. We need to prepare more to keep in the fridge. Staff: How much do you cut? About 5 cabbages. Cabbage Mr. Takayuki Hayashi, the owner. I start with the miso soup. Dried sardines

Broth for the rice bowls. Making the curry. Making the demi-glace sauce. Making their popular fried pork. Meat for rice omelets, fried rice and stir fried vegetables. Soy sauce White sugar Sweet sake Broth for the rice bowls. Making the hamburg steak. Miso Staff: Dried sardines and miso doesn’t sound like Western food.

We mainly serve Western dishes, but I want to serve dishes that reminds you of home. Nothing too formal. Japanese love miso soup and rice. Adding a main dish to it must be the best style. They started in 1969. The first restaurant wasn’t at this location. It was in Toyama. A place called Okuda.

After 6 years, we still didn’t have a parking lot, so my father found a place with more space. That’s how we got here. Kiyomi, the owner’s older sister. I got some coffee! They open at 11:00. Customers came in right after they opened. Waitress: Welcome! Please have a seat.

Fried Pork set meal, 1270yen, $9.30. Hamburg Steak set meal, 1250yen, 9.10. Beef Bowl (with miso soup and pickles), 1000yen, $7.30. Rice Omelet (ketchup), 870yen, $6.40. The regular couple ordered pork soup, beef bowl and the chicken cream croquette set meal. This group ordered 5 pork soup set meals and a hashed beef with rice.

All the cooking is done by the owner. A variety of dishes are cooked at the same time. Fried pork set meal, thank you. Chicken Cream Croquette Set Meal (with Rice, Miso Soup, Pickles) Winter only: Pork Soup set meal, 1500yen, $11.00 Please be careful, it’s hot. 2 fried pork set meals.

Beef Bowl (with miso soup and pickles), 1000yen, $7.30 Welcome! 1 fried chicken set meal, 1 beef bowl, 1 chicken and egg bowl. We’re full. At 11:30, there were no empty seats and orders were still coming in.

1 fried pork set meal, 1 extra-large spaghetti, 1 rice omelet, 1 beef bowl and 1 pork soup with rice. 1 fried pork set meal, 1 beef bowl and 1 pork soup set meal. He’s a regular customer that comes here when he takes photos of wild birds. It’s good.

Staff: Do you have any recommended dishes? I recommend the fried pork set meal. The pork soup set meal is delicious! Fried pork set meal! Let’s dig in! Taking a bite of the fried pork… The thick sauce goes well with the rice… It’s delicious! Welcome! Please write your name on the list and wait.

The fried pork and chicken and egg bowl is coming. Please put your bags in here. Italian Spaghetti (meat), 880yen, $6.40 Rice Omelet (ketchup), 870yen, $6.40 It was delicious! Here you go! This is the fried pork set meal. Small Sized Fried Rice (with Miso Soup) The pork cutlet set meal is ready. Welcome!

Please take a seat at the counter. 2 customers come in. Pork Cutlet Bowl (with miso soup and pickles), 920yen, $6.70 Staff: What did you get today? I got the rice omelet. Staff: Do you usually get it? I usually get the rice omelet or the fried pork. Here’s the rice omelet. It looks good.

The fried pork is already seasoned. First, try it as it is. Add mustard to your liking. It looks good. Staff: Do you usually get fried pork? No, it’s the first time. It’s not my first time here, but it’s the first time to try this. It is delicious and the meat is very soft!

I come every now and then. Staff: What do you usually get? I got the fried pork set meal today. I also ordered the chicken cream croquette. My wife ordered the rice omelet. Staff: Did you order two dishes? We’ll have the croquette together. Hamburg Steak Curry, 930yen, $6.80 Rakkyo and Fukujinzuke pickles Let’s eat!

Thank you! Croquette set meal with large rice. Lunch (fried pork, hamburger steak and fried shrimp platter) It’s really good. Staff: Do you have any recommended dishes? This. (fried pork) It’s really good. Wow! It’s so big! Mmm, it’s delicious! Delicious! This is it. Staff: Do you come here often? It’s my second time.

Staff: What did you get last time? I had this last time. The beef bowl. It was good so I came again. Meat Sauce Spaghetti, 970yen, $7.10 Pork Cutlet Bowl (with miso soup and pickles), 920yen, $6.70 Japan Nagano 12 min. walk from Hotaka Station

Handmade Sanuki Udon Kokoro Popular restaurant where you can taste authentic Sanuki Udon The owner, Kaoru Watanabe Noodle making process at noodle factory in front of store Flour dough Wheat developed for Sanuki udon, Sanuki no Yume” wheat developed for Sanuki Udon Udon dough is rolled out after noodle treading is completed the day before.

Udon dough is beaten He was so impressed with Sanuki udon which he ate in Kagawa prefecture, that he taught himself how to make udon for two years. He returned to his hometown in Nagano and opened “Tenuchi Sanuki Udon Kokoro” 5 years ago. Repeatedly stretching the dough to a uniform thickness.

The stiffness is so strong that it is extraordinarily hard to stretch, And the customers, too, when they come here, They say, “This is totally different from other udon restaurants, Stretched udon dough is folded and cut with a noodle cutter. Thick noodles called “stiff noodles Characterized by their firmness, elasticity, and resistance to breakage

(Staff) What is the origin of the restaurant name? Because I ate udon in Kagawa prefecture and was impressed, I remember that feeling, They say, “Don’t forget the heart of praise, I took that “heart”. Udon noodles that have been cut are left in the refrigerator overnight. Sweep and collect batter carefully. Disinfecting Wife Tomoko

Cutting all-purpose green onion for condiments Cutting small pieces of leeks Cutting eggplant for tempura Chop pickled Chinese cabbage for garnish The husband also prepares tempura vegetables Cutting sweet potatoes Seed a pumpkin Cutting a pumpkin Udon noodle soup is ready Use only iriko, Finally, add a little bit of dried bonito flakes, hana-katsuo.

And heat this up and put it in the warmer here, There’s a caesi, Like a noodle shop, with kaeshi, Add soup. So that no matter how many cups you eat, it tastes the same, Transfer warmed udon soup stock to warmer. Transfer second cup of udon broth to warmer pot.

This is for cold bukkake. Kaeshi is added in advance to the broth used for cold bukkake. Preparation of curry Warming up curry that has been left overnight Roughly one-third of customers order curry udon. Cutting green onions for condiments Stack and slice diagonally into thin strips to make white onion. Prepare tempura batter Flour

Baking powder Water Mix well to avoid lumps Tempura batter is ready. Previous order This is mainstream in Kagawa, I brought the exact same thing and did it, It turned out to be a corona, Tempura was lined up here, though, And a lot of people didn’t want to take that,

So we changed it to a type of order-taking. The remnants of that have always been affixed, Preparation of food Washing rice Parking in front of store Cleaning around the store (Staff) What’s that mountain called? It’s a mountain range in the Northern Alps. Tsubame-dake, one of the most famous mountains in Japan, Yarigatake.

We had tea. 10:39 Twenty minutes before opening, they start boiling the noodles. Boil in plenty of water for about 14 minutes. Udon dances in cauldron. Starch slime from boiled udon is thoroughly washed away with cold water. Divide into small portions for each person. Beautifully boiled with a glossy shine 11:00 opening

Customers can already be seen in the parking lot. Lunch time 11:00 – 14:30 Night time 18:00-21:00 Kake udon (small) 430yen Kitsune udon (small) 580 yen Chicken tempura set meal: 980 yen Tempura set meal 950 yen Udon noodles with squid kakiage (small) 630 yen

Udon set meal Set A: Udon noodles + 330 yen Set C: udon noodles + 530 yen Collaboration menu with “Gyoza store Tsumugi” for a limited time Chicken Shiranyu Udon 870yen Udon quantity (Small) 200g (Medium) 400g (Large) 600g Customers arrive one after another as soon as the restaurant opens This is a regular customer

Order B set of Chicken Hakuchu Udon, a limited time collaboration menu Here, please. Here are the bomb-eating brothers They order two chicken udon noodles, one with broth and one without broth. Fried tempura of set Tempura is fried to order

Chicken white udon noodles are ready to eat, topped with white onion, spinach, and dumplings. Serve tempura of B set. (shrimp, chicken, sweet potato, green bell pepper) Chicken Hakyu Udon 870 yen B set 550 yen Commemorative photo taken. First, taste the broth… Sipping extra thick noodles…

The first day of collaboration menu, orders come in one after another. Chicken Shiryu Udon and bukkake Chicken Shiranyu Udon and Kake Udon Udon noodles are devoured with enthusiasm. Eats up all of the udon without leaving a drop Every drop of food is eaten (Staff) Do you come here often?

Yes, I usually come once a week. （Today’s dish is “Chicken noodle soup”. I usually order udon and B set. I am satisfied. After you, it’s Bukkake Udon in the middle and A set. Excuse me, this is B set of kake. Please take your time. (Staff) Tempura, quite popular.

This set meal is very popular, 4 kinds of tempura and rice, It’s 330 yen (A set). Because it is cheap, people ask for a set with udon. This is C set, conger eel tempura and rice. Kamatama udon (small) 500yen C set 530yen Excuse me, this is C set of kamatama udon.

Please take your time. The owner runs the kitchen all by himself, from boiling udon noodles to cooking tempura. Curry udon Curry A set. I love it and come here often. It’s very delicious, Put egg yolk on it, and kamatama udon is ready. Excuse me, I’m in kamatama.

I talked to a family of regulars. (Staff) Do you have any recommendations? I like the first one! I always order bukkake. Bukkake I always have a set of kamatama I like it best! What are you doing here? I’m following my uncle (cameraman) w Bye bye

The peak of the lunch hour arrives and orders are pouring in. Cold udon noodles Kitsune udon topped with extra large fries Making set of mini negitoro-don (rice topped with negitoro) Mini-donburi of set changes day by day. Kitsune Udon (small) 580yen B set 550yen (Staff) The fries are big, aren’t they? That’s right.

It’s called Chikuma-age in Matsumoto, And it was this big, Seasoned in our house, Vacuum it, freeze it, and store it. Make curry udon noodles with pork cutlet Pounding to break up the fibers of pork Frying pork cutlet Crispy pork cutlet Pour curry on top of pork cutlet Pour fresh cream

Put pork cutlet on top Curry udon noodles with pork cutlet (medium) Udon noodles with grated radish on top, then grated pork cutlet is ready. Sorry, sorry to keep you waiting. This is “B set” and “Udon with Curry Pork Cutlet”. B set customer Enjoying udon noodle as you wish 14:43 Last lunchtime customer leaves

Lunch time ends Makanai time Tomoko washing dishes without a break After finishing makanai, she immediately starts preparing food Curry preparation for the next day Peeling vegetables Cutting potatoes Cutting carrots put in blender Transfer potatoes and carrots from mixer to pot. Hot water Dissolve curry roux in hot water Minced pork

In a back skillet, onions and minced pork are sauteed in more oil before being cooked. Add melted curry roux Potatoes cooked in a separate pot and carrots are also combined. Put iriko into soup stock strainer bag Iriko is soaked in water overnight. Udon noodles are boiled at night 18:00Open

Four family members come to the store Korogorokoro Chicken Curry Udon, Kamatama Curry Udon, kitsune udon, kamatama curry udon, and squid kakiage udon are ordered Chicken Curry Udon customer Looks delicious! That looks delicious. It smells good. It is kamatama curry udon. Wow, that looks delicious. Customer of Kitsune Udon

Wow, it’s huge. Look! Isn’t it awesome? Excuse me, it’s kakiage and conger eel tempura. Thank you very much. Wow, the conger eel tempura looks delicious. Sharing the Anagoten, they taste each udon. Sanuki’s Dream During business hours, udon dough is prepared for the next day. Water

Chicken tempura set meal (Udon noodles changed to chicken shiryu udon) Night business, last customer comes in. 19:31 Last Order Making udon noodles with squid kakiage (large) and chicken shirato-udon noodles. Deep fry squid kakiage Kaeshi chicken oil Put fried squid on top Udon noodles with shaved squid (large) 830 yen

Excuse me, it’s kakiage large. Excuse me, it’s chicken white soup. Slurping udon noodle in good humor I’m from Kanto, Japan, I came here for the first time today on my way back from skiing. You said you wanted to come. Delicious. Delicious.

I got to drink soup from both of them, and they are both delicious. That’s resilient. Delicious. Delicious! Kagawa Prefecture Mascot Character Crane Cara Udon Brain 2023 The 1st “Yuru-berth” (former Yuru-chara Grand Prix) (former “Yuru-chara Grand Prix”) and win the first place

Okapi Design, a design company of Udon Brain, created a character for the store, Shin-chan. It was unexpectedly delicious, so (kids) ate a lot, I was able to eat quite a bit (for my dad). 20:15 Closing earlier than usual on this day Owner heading to noodle mill on the premises of the store

Udon noodle-making operation immediately after closing. Udon dough prepared during business hours. Because of the unique process called “green bamboo stepping”, The interior of the noodle factory is DIY Faster than stamping feet. Most people stomp their feet,

239 00:35:20,418 –> 00:35:25,590 Because this flour called “Sanuki no Yume” is hard to get firmness and easy to cut, It breaks off when you step on it with your foot. To compensate for that, put a lot of pressure on it with this green bamboo,

After the udon dough is finished stepping on the green bamboo, it is put back in the bag and allowed to rest overnight. Tired after a long day of business, the store owner works on the noodle treading process. The shopkeeper continues to work silently A long day is over

I asked him about his future goals. I would like to rebuild the store, nicely. Toward that, learning more and more about udon, I would like to make more delicious udon. I want a lot of people to come. (Staff) Thank you very much for the day. Thank you very much. tempura ramen

Curry with cutlet Daily udon set meal 830 yen Toyama, Japan Hyakumangoku Udon Daimon Branch 9:30 The owner and his wife go to work. Yuichiro Ito, owner of the store Wife, Junko The restaurant begins preparing food for the 11:00 a.m. opening. This restaurant uses ionized water.

Well water can be used, but I believe ionized water is better for the body. Ionic water is used for cooking rice and boiling water. Making side dishes for set menus There are set menus, rice bowls, and single items on the menu. They offer a daily set meal, Three side dishes are included.

Make a batch of those three dishes during the morning, Serve as a side dish for set meals. solidified jelly made from the rhizome of devil’s tongue (konnyaku) Remove lye. Deep fry shrimp tempura. There was a time when we offered kushikatsu and hamburgers as side dishes for set menus, Young schoolboys at that time,

I said I would prefer to boil it. This is a small country store that has been around for a long time. Hamburgers are available at many restaurants, though, Because there are not many restaurants where you can eat boiled food, They wanted to eat stewed food.

Since that time, the menu of simmered dishes has increased. bean curd lees Originally, this restaurant was operated by my mother. Then my wife started helping. Later, my father passed away and I became involved in the management of the restaurant, I also started to stand in the kitchen.

Yuichiro is an udon craftsman who also runs another business. The restaurant is open until after the peak of the lunch hour, After 2 p.m., the owner heads to another job. 10:56 Start boiling the noodles before the restaurant opens. 11:00 Opening

Table seating on the left side of the entrance Counter seats on the right Counter and tatami room seating in the back of the restaurant Cash and PayPay are accepted as well as ticket vending machines.

Katsu-don (pork cutlet served on top of a bowl of rice with udon or soba noodles) 900 yen Curry and rice (with udon or soba) 750 yen Japanese-style ramen 550 yen Tempura udon 650 yen The first set of customers arrive at the restaurant. Order the tempura udon and curry udon set menus.

Curry udon set meal. Tempura udon. A regular customer who ordered the meat udon. I have been going there for decades. At most, they come three or four days a week. Most of what we order is the meat udon set meal.

Katsu-don (pork cutlet served on top of a bowl of rice with udon noodles) 1000 yen Set udon can be changed to regular size for 100 yen more. Katsu-don (pork cutlet served on top of a bowl of rice with udon noodles) 900 yen

Here you go, katsudon (pork cutlet served on top of a bowl of rice). Zashiki seating provides a relaxing atmosphere, as if you were at home during a break from work. Daily udon set meal 830 yen (Staff) If I order a bowl of rice, does it come with udon?

Yes, it is. It comes with a small udon noodle, half the size of a regular udon. The set meal comes with a regular size udon and the bowl comes with a smaller udon. 12:05 Six regular artisans visit the store. Shiso rice ball Curry with pork cutlet (with udon noodles) 950 yen

Curry pork cutlet and a large bowl of udon. Tamago-don. Meat bowl (with udon noodles) 850 yen A meat bowl and a large bowl of soba. Thank you for waiting! Meat bowl and a large bowl of soba. Yes, it was a treat! Tendon (with udon) 850 yen

12:32 Inside the store crowded with regular customers Yes, another katsudon. Curry udon set meal. The supplier who delivers rice to the store Come twice or three times a month to deliver rice, I eat udon at that time. (Staff) Do you have any recommendations? I eat udon because it tastes good,

The rice and the food used are delicious. They cook and cook deliciously. Katsu-don (pork cutlet served on top of a bowl of rice with udon noodles) 900 yen After the busy lunch hour is over, the owner heads off to his next job.

After the owner goes out, his wife stands alone in the kitchen. 13:32 (Staff) Your husband works very much. My personality is to always be on the move. I have the personality to put a lot of schedules in place. After his father passed away, He took over the restaurant from his mother.

Before he passed away, his father said, “Let’s close the store now.” He said, “I’m going to close the shop now. He said, “It’s going to be hard to keep the restaurant going.” He said, “It’s going to be hard to keep the restaurant going in the future.

Nevertheless, the mother continued to do her best. I imagine that my husband values his mother’s feelings. I think my husband is thinking, “I’m going to take over the store!” I think my husband is thinking, “I’m going to take over the store! My husband feels like he keeps the restaurant going out of love.

After lunch time, the restaurant has settled down. After this, the wife does all the work by herself, from ordering to cooking and serving the food. tempura ramen Seeing her mother who continued to run the store after her father’s death, The owner continues his passion while running another business.

The owner’s wife is supportive of his feelings. I was given a gift of tempura and udon noodles! Heat the broth in a pot, When warmed up, add udon noodles. No need to boil. Please eat if you like. The flavor is soaked up and it’s great. Wow, looks delicious! Hormone Iso no Pork Sagariyaki

Ika Soba Japan Toyama Black Ramen Homemade chashu pork Plenty of pepper Toyama, Japan Standing bar mizuno sake store Good morning. Good day to you. 8:22 Jun Mizuno, the owner, is at work Part of the main business, a liquor store, was renovated and opened 8 years ago. Preparations begin for the 10:00 opening.

Today is the day of all-you-can-drink lemon sour. Oil in the fryer. (Staff) You have a lot of dishes with unusual names, What was the inspiration? There were Rui Yamura, Yudai Baba, and Asanoyama Seki in my hometown, I thought it would be better to have an interesting name after them. Grattan preparation Cheese

Bread crumbs Butter broccoli Preparation of college potatoes Cut into bite-size pieces. Making sweet bean paste to be mixed with sweet potato Sugar Mirin (sweet cooking rice wine) Soy sauce molasses Fried sweet potato roasted sesame seeds Stirred and cooled, it is ready to use. Preparation of meatballs 10:00 opening

There are three large TVs in the restaurant, The second floor can accommodate 100 people. Hormone Iso no Pork Sagariyaki 900yen Chicken skin crispy fried 600yen Showa red wiener 600 yen Homemade chicken tempura 800 yen 11:34 Two men came to the store. First they toast with beer and shochu.

The most popular dish, pork sagariyaki, is ordered. Wow, looks delicious! Bon appétit! Yes, delicious! Showa red wiener Thank you! Samurai Fried Noodles Japan Eating yakisoba with beer in one hand. Famous Shohei Otani VS Trout Salmon Carpaccio Eating with nori wrapped like hand-rolled sushi.

If I find a way to eat it that I think is delicious, I suggest it to my customers more and more. Meat bell pepper This is good with chili pepper on it. A couple of regular customers came to the restaurant. Caribbean salad and croquettes are ordered. Caribbean salad with homemade tartar sauce

Limited homemade croquette Asked regulars for recommendation. I also like black ramen. It is delicious! Homemade soup for black ramen Homemade chashu pork Green onion Garlic Plenty of pepper, and voila! Black ramen 900yen It is said to be thickly seasoned to be served with rice, Toyama’s local ramen. Rich and tender homemade chashu pork

Most popular Hormone Iso no Pork Sagariyaki 900yen Sprinkle togarashi (red pepper) Resilient pork sagari and strong garlic taste is wonderful. Asanoyama meat dumpling 900yen Juicy meat dumpling with plenty of sauce Mayonnaise gives it a different taste. Owner decides course menu for group reservation at night.

He thinks according to the day’s purchases and the age range of the customers. This restaurant is all about pretty heavy food, The only light dish on the menu is cucumber. 14:32 Owner watches baseball game after peak lunch time is over. (Staff) Is it crowded on weekends?

Some days lunch is busy. Last week was busy. w We were also closely followed by night business. 17:40 A couple of regulars Ah, delicious! Stewed beef and fried oysters Masataka Yoshida RED Beef Stew Very tender! The flavor is soaked up and it’s great. Fried Oysters Thank you very much.

The owner’s son, Kaname-kun, came to help. On the second floor, preparations begin for seating for a group of 15 people. Motsu-nabe for a group Teppan-yaki with pork and kimuchi 800 yen Squid yaki is ordered. NBA Hachimura base Ikayaki Delicious! Ikasoba JAPAN700yen Ichiran Ramen Here you go. 21:39

(Staff) No vacation from the day you opened? No, there is not. We are open all the time except for typhoons and windy days. (Staff) Doesn’t the owner go into the kitchen? Ask part-timers or part-timers to work in the kitchen, I think it’s my job to talk to the customers here.

That is a non-negotiable policy. Speaking is my most important job. A foreign customer came to the store. Ume sour Excuse me, it’s ume sour. Nutberg 1,000 yen Mochi cheese cod roe 700 yen Hot melted cheese and mentaiko (cod roe) go perfectly with each other. 11:29 Makanai time

Open from 5:00 p.m. on weekdays and from 10:00 a.m. on weekends and holidays. It is quite long. Good work. Thank you very much!

北陸のグルメ４選

00:00 – グリルはやし
48:01 – 手打ちさぬきうどん 心
1:25:12 – 百万石うどん大門店
1:41:50 – 水野酒店

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります

#食堂 #牛丼 #北陸グルメ