[SUB] 일본인의 소울푸드, 나폴리탄 편 | 도쿄 맛집 탐방🍝 | 신주쿠 맛집, 도쿄 체인점 맛집, 나폴리탄 입문 추천

[SUB] 일본인의 소울푸드, 나폴리탄 편 | 도쿄 맛집 탐방🍝 | 신주쿠 맛집, 도쿄 체인점 맛집, 나폴리탄 입문 추천

Today we will start Shinjuku station😊 Hello guys, today’s good restaurant menu is~ If you are Japanese, this food reminds you of childhood memories! It’s Napolitan! I heard there is a Napolitan restaurant so I came here I came out from the South Exit of Shinjuku Station, and even though I gave myself plenty of time, I still got completely lost just trying to find the right exit… You have to be careful at Shinjuku Station
because it’s truly confusing. Fortunately, I have 1 hour of slack time
so I think I’m going to be there on time! It looks like this is the right direction if you’re using the
JR South Exit as your starting point. A lot of international travelers tend to stay near Shinjuku, so I think it would be super convenient to know
some good food spots around here. I already found it! I can’t believe it’s so close to the station… This is Spaghettino Pancho, a specialty restaurant for Napolitan spaghetti. You place your order at the vending machine near the entrance. First, choose “eat in,” then add the toppings you want. Once you select the portion size,
the total comes out to 1,310 yen. Since the restaurant is on the basement level,
I thought it might be a bit dark, but with the bright lights and cheerful atmosphere,
it didn’t feel like a basement at all. It’s clearly a popular spot with a great location and there are even autographs from celebrities on the walls. The white and red pattern in the interior design is something you often see in old-school Western-style diners in Japan. The white and red pattern in the interior design is something you often see in old-school Western-style diners in Japan. It gives off a familiar and comforting vibe.😊 I came around 4 PM and was surprised to see how many customers were already here. I came around 4 PM and was surprised to see how many customers were already here. How is it this busy at such an in-between hour? Everyone here except me was a man, and most of them were dining solo. This must be the go-to solo lunch spot
for Shinjuku’s office workers. They give you an apron here too,
just in case the sauce splashes! While we’re waiting for the food,
let me tell you a bit about the history of Napolitan. Actually, Npolitan doesn’t exist in Naples, Italy! It’s actually a dish that originated in Japan. There are a few theories about its origin, and one of the most well-known is that it was created in 1927 at Hotel New Grand in Yokohama. At the time, a French chef was brought in to prepare Western-style dishes, and he made a spaghetti dish with tomato sauce and cheese. That’s said to be the beginning of Napolitan. Since many of the origin stories point to Yokohama, it seems like Napolitan really started there. It’s typically a menu item you’d find at kissaten or classic Western-style diners in Japan. But this place is a little different and it’s a Napolitan specialty restaurant! It’s a chain with around 36 locations across Japan. Because it specializes in Napolitan and offers a wide variety, I thought it’d be a great place to introduce the dish to people from abroad. The food actually comes out pretty fast here! This is exactly the kind of Napolitan I had in mind..❤️ I heard the portions are generous, so I went with the regular size since I was pretty hungry today. But if you don’t eat much,
the small size should be more than enough. [What I love about this place]
1. Big and satisfying portions
2. Affordable prices
3. Easy-to-access chain with multiple locations And after coming here, I realized one more thing: the speed is amazing.💛 I got my food just 4 minutes after sitting down. When food comes out quickly, it really lifts your mood.😆 And Napolitan is one of those dishes that you have to eat while it’s piping hot! Now’s not the time to keep talking!
The ketchup smell is filling the air. As the sign out front says, the noodles are super thick! Let’s dig in. This is seriously delicious…
The sauce is incredible. What do I do now? To be honest, Napolitan is one of those old-school,
classic dishes in Japan. So I’ve always had this mindset like, “Why eat Napolitan
when oil-based or cream pastas taste better?” That’s probably why it’s been a while since I last had it. But this place? It’s on a completely different level and easily three to four times better than the average Napolitan you’d get elsewhere. But this place? It’s on a completely different level and easily three to four times better than the average Napolitan you’d get elsewhere. This is dangerous… it’s too good.
This isn’t the Napolitan I remember. It’s the kind of flavor that’ll definitely bring me back. The sauce hits differently… It’s tomato-based,
but the garlic smell really stands out. According to the restaurant’s website, the sauce is made by sautéing vegetables into a tomato base, and you can really taste the depth. And the noodles? Look at that, they use 2.2mm thick pasta. They cook it just right, then let it rest for about 12 hours, which is what gives it this amazing chewy texture. I always say this, I’m someone who loves al dente pasta. I like my noodles with bite, cooked quickly and lightly. But these are thick and chewy in a way that actually tastes better than al dente. They finish it off with a strong sear over high heat, so the excess moisture burns off, and what you get is this concentrated umami, sweetness, and tanginess all packed in each bite. so the excess moisture burns off, and what you get is this concentrated umami, sweetness, and tanginess all packed in each bite.🥹 It’s a work of art. If someone were to try Napolitan for the first time here, I honestly think they wouldn’t be able to enjoy it anywhere else. That’s how good it is. It actually worries me. I regret all the years I lived without knowing about this Napolitan. You might think I’m exaggerating… but I’m not. This is the kind of taste you’d crave every day. I seriously need to find a Pancho location near my house. And when it comes to Napolitan, the classic combo always seems to be onions, bell peppers, and sausage. Crack that egg yolk on top,
and it instantly doubles the richness.😆 I went with the original flavor, but they also have a menu item called “Uma-Kara Napolitan,” or 旨辛ナポ. Apparently, it’s spicier than you’d expect so for Korean visitors who love a kick of heat, I’d definitely recommend trying the Uma-Kara version. Also, fried egg? Non-negotiable. Always a must. Now here’s the seasoning lineup: powdered cheese, Tabasco, mayo, black pepper, chili oil There’s no way you’re skipping these. ’m going to try adding some powdered cheese first. Let’s see how well it pairs with Napolitan… This flavor brings out the truth furrow you know, that involuntary eyebrow raise when something’s just too good.
(Tomato sauce + cheese = Perfect) Toward the end, I got curious about how it’d taste with a bit of Tabasco, so I gave it a try. And wow, Tabasco really works in the second half. There’s actually a company in Japan that actively supports Napolitan. It’s called Kagome. They’re Japan’s leading ketchup brand, kind of like how Ottogi ketchup is well-known in Korea. Kagome is the most popular ketchup in Japan Every year, Kagome hosts the Napolitan Stadium, a nationwide contest to find the best Napolitan in Japan. That just shows how deeply Napolitan is woven into everyday life here and it’s a beloved comfort food for many. It’s considered yōshoku, which means Western-style dishes that have been uniquely adapted to suit Japanese tastes.
There are so many other types of yōshoku, so if I get the chance, I’d love to introduce more of them in future episodes. Thanks for the food! How was the Napolitan adventure with me today? Personally, I’m really happy to have discovered a spot in Shinjuku that’s both affordable and genuinely delicious. Personally, I’m really happy to have discovered a spot in Shinjuku that’s both affordable and genuinely delicious. If this is your first time trying Napolitan,
how about starting with Pancho? That’s it for today’s video! (End credit scene – peacefully enjoying the last few bites…) To think, this was my expectation level for Napolitan and it completely exceeded it. Now that it’s reached this level, I feel amazed… and honestly, a little sorry. To think, this was my expectation level for Napolitan and it completely exceeded it. Now that it’s reached this level, I feel amazed… and honestly, a little sorry. From now on, Napolitan, I’ll believe in your full potential. See you in the next video!

#후지이미나 #도쿄맛집 #나폴리탄

나폴리탄 데뷔를 여기서 하면
입맛 레벨이 높아지겠는데요😋?!
맛있고 찾기 쉬운 체인점 맛집이었어요

ここでナポリタンデビューをしたら、
レベルが高くてここからなかなか抜け出せないかも？！
とても美味しくてみつけやすいチェーン店ですよー！

If you try Neapolitan pasta for the first time here,
your taste level might go up!
It’s a delicious and easy-to-find chain restaurant.

📍Spaghetti no PanCho
東京都渋谷区代々木2-9-5 新宿テラス B1F

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