かつ丼！カツカレーうどん！北陸が誇るガッツリ大衆うどんそば食堂４選丨Japanese Good Old Diner

かつ丼！カツカレーうどん！北陸が誇るガッツリ大衆うどんそば食堂４選丨Japanese Good Old Diner

A close look at the udon restaurant whose pork cutlet menu is selling like hotcakes! Katsudon and cutlet curry udon are famous. The udon restaurant run by a cheerful parent and child was amazing. Toyama, Japan 15 minutes by car from Hokuriku Expressway Oyabe IC Handmade udon “Dontaku”

Parking lot is diagonally opposite the front of the store The shop owners, Mr. Yoshizaki and his family, come to work. Inside the store where you can feel the Japanese atmosphere Shinto altar Preparing eggs The shop owner, Takashi, cleans the waiting area bench. condiment My son Kai I am now 24 years old

(enters the store) It hasn’t even been a year yet. It’s fun to discover a lot of things. Udon noodle making work Udon dough left to rest for a day Takashi) Curry udon, katsudon, and katsu curry udon are selling well.

There is also a seasonal influence, but offal stew udon and nabeyaki udon are also very popular. It’s been 30 years since I’ve been working as a udon restaurant. It’s been about 30 years since I started working. The store opened when my first son was born. Exactly 24 years ago

I set up shop here on December 15th. We are proud of our thick and chewy udon noodles. Preparation of chopped green onions cut kamaboko Rice washing/cooking work lemon curry Finished with plenty of shavings of stock Making udon dough for the next day Step on udon to make it firmer cut the fabric

Put pressure on I asked him about his thoughts on his son, who helps out at the store. After all, there are some things that are helpful. From now on, I feel like I have to work hard with a new mindset. It’s full of fun

Udon dough that has been researched in search of the ideal texture Always study hard Dough preparation completed cleaning 9:34 shredded cabbage Consume large amounts of cutlet curry udon I use a lot of cabbage Originally, I cut it by hand, but I thought that was no good.

Dashi soup is made from three types of shaved bonito flakes lye drainer onion (Origin of the restaurant) “Dontaku” is a combination of “don” in udon and “takuji” in my name. It’s simple A bright parent and child Kaeshi Udon soup Strain the soup stock condiment straighten the shrimp

Tendon and tempura are also popular menu items. egg vendor 400 eggs have just arrived. Break it now Use plenty of eggs in katsudon and curry udon Parboil the udon noodles The rice is cooked Transfer to electronic jar pot Then transfer to a large warming jar. Boiled offal Preparation of drinking water

10:49 Customers arrive before the store opens Change clothes and prepare for battle Shishito pepper eggplant sweets Opens at 11:00 Sukiya style exterior table seat Tatami seats Motsu udon/soba 820 yen Offal stew udon 900 yen Chilled tanuki udon/soba 630 yen Tentojidon (mini udon service) 980 yen Tempura set meal 1,680 yen

Noodle large size 180 yen increase, Noodle special size 280 yen increase Large rice size 150 yen increase, rice special size 250 yen increase Customer visit Order cutlet curry udon Egg sauce udon fry tonkatsu Crispy and juicy cutlet The cutlet uses local Nanto pork. Vigorous shouts echo from beginning to end.

Curry and cutlet with strong dashi soup Nothing to say about compatibility Served with egg sauce Thicken with potato starch Excellent compatibility between dashi soup and beaten eggs Egg sauce udon Offal udon, top tempura udon Tempura Offal udon The large shrimp tempura is delicious! rice ball

A not-too-spicy Japanese-style dashi curry with a rich bonito flavor Accented with egg yolk Crispy cabbage on top Famous cutlet curry A product with an impact Slipping udon… stuff your mouth with rice balls Order katsudon 11:28 Customers keep coming in welcome! Cutlet curry udon large I can’t stop eating cutlet curry udon!

Offal stew udon eat a lot Family enjoying delicious udon noodles How did the udon taste? It was delicious Was it smooth? Yeah! fried oysters Chewy cutlet is delicious and popular Zaru udon Kakiage and zaru udon Enjoy curry udon and zaru udon I spoke to a regular customer My house is right there.

I guess I’ll come at least once a week. I always order top tempura udon. The shrimp are plump and delicious, so I have to order it. Clean the table properly… welcome the next customer Check the status of the audience seats Katsu curry udon rush! ! A store where female customers are also noticeable

Easy to eat cutlet size It’s good to have it cut Easy for children to eat by cutting into bite-sized pieces Bowl of rice and fried fish Katsudon comes with mini udon noodles Mini udon for tempura bowl Well-cooked and chewy udon noodles Tenmusu Popular cutlet curry udon that was born from a meal.

A dish that many people come from far away to eat. It’s crowded no matter when I come It was delicious The cutlet is delicious and the curry is also delicious. Today is cutlet curry udon It was delicious 12:02 Boiled offal boiled egg tempura fried squid Boiled offal This is really delicious

Hidden popular boiled egg tempura Katsudon, Katsu curry udon Regular menu orders continue Japanese-style soup stock worked well Udon restaurant katsudon Add seasonings and eat The cutlet is really crispy and delicious. cabbage is also very good It’s delicious to eat first

(Boiled egg tempura) I ate it for the first time today. I waited so long to eat it and it was so delicious. Katsudon and udon set sip with a splash Offal stew udon and cutlet bowl Offal stew udon, popular on cold days Offal stew udon Serving meals to regular customers

Hot offal stew udon I ate curry udon last week, so today I’m going to have motsu stew udon. The meat is big and I’m very satisfied. Is delicious The hotpot menu is a winter signboard. Offal stew udon Nabeyaki Udon 13:02 Boiled in katsu Eggs and cutlets soaked in soup stock Yamazaru soba size

Soba also sells There are also a lot of soba noodles wakame udon Tentojidon and Katsudon It’s really delicious delicious A customer came to eat udon on a motorcycle Chilled Sanuki Udon (with boiled egg) 13:23 Order katsudon Katsudon 900 yen (comes with mini udon) I love the mini udon service

Pork cutlet mixed with egg It was great when I ate it with rice soaked in soup… Firm and chewy udon noodles Chewy and ideal texture Order cutlet curry udon Cutlet curry udon 1000 yen Pork cutlet soaked in curry Curry udon that brings out the flavor of the strong soup stock The ultimate cup

Add seasonings 14:22 Staff) If you are thinking of taking over the store in the future, what kind of store would you like it to be? As it is now, it is a lively shop with a good atmosphere. Providing customers with a taste that is loved by everyone

We want to be the best udon restaurant in Toyama Prefecture and Japan. thank you Handmade soba noodles were so delicious! Tempura was crispy and delicious! Ishikawa,Japan A close look at a passionate soba noodle store owner! Cold shrimp tempura soba, daily set menus, lunch out! Very nice on a hot day Super tempura rush!

Popular menu Chicken udon with oyaki-tamago Slippery and chunky homemade udon noodles The best is udon and soba noodles with plenty of mushrooms The broth that soaks up the flavor of three kinds of mushrooms. Shrimp tempura mushroom soba Isn’t it tough being a manager? But it’s fun doing it.

I guess my gut feeling at the time wasn’t wrong. Ishikawa, Japan Tenichiya” in business for 61 years 9:00 Souma Ueno, the owner of the store We have a meeting in the morning to decide what to do with the daily specials

We have a meeting in the morning to decide what we’re going to do with the menu. We have a trial menu and so on. Offering something that is not on the grand menu. Today’s daily noodle special Tororo udon and soba Weekday lunch 900 yen Soba handmade You can see the work here, so

I put in 7 ordinary flour, 1 Sarashina, and 2 connecting flour Sarashina flour contains less water than ordinary flour Noodles become a little harder or firmer I put a little bit in because the texture is interesting (Staff) Has the formula remained the same? I’m the second generation.

I finished my training 23 years ago. I changed it a little bit when I came back. The yam we serve today is made with yam from Nagano, where I trained. The yam is from a high altitude place called Nobeyama Kogen. The taste is rich, concentrated and delicious

I also ask for burdock and other ingredients for kakiage there I was a businessman first. I quit when I was 25 and started my apprenticeship. A restaurant in Karuizawa, Nagano, called “Gensui”, an oibu store. I was allowed to live in and train there for a year

I asked him how he came up with the name of the restaurant, “Tenichiya”. Founded the restaurant in the area of Kanazawa called “Juichiya” I changed only the “10” in “Juichiya” to English. and made it “Tenichiya.” From the roughness you just saw. the surface gets smoother and smoother

It’s like you’re chewing it and it’s tickling your throat. It’s good to go through the soba, isn’t it? When I was younger, I was devoted to the high jump, and was a member of the Olympic team. Soba noodle making with his strong body Isn’t it hard, being a business owner

But it’s a lot of fun. And customer service itself is a lot of fun. （My instincts (in deciding to take over the restaurant) weren’t wrong. Cleaning in front of the store Age range of customers Targeting businessman men in their 40s The hospital is right in front of the house

There are a lot of people who are a little bit older or something. Storing the buckwheat noodles after they are made. Wife preparing rice Koshihikari rice produced in Ishikawa Burdock root sent from Nagano Prefecture Because of the high elevation, we can catch fine burdock. The yams themselves are rich, sweet, and magnificent

I used this at my training place and asked them to let us use it too. I asked them to let us use it too. The previous owner of the store working hard in the fields Growing a variety of crops behind the store He started his business in 1961

I moved here in 1969, 1969.5 Now I’m passing it on to my son. Different times. She’s much better at business than he is. He often uses crops from the field in his store Boil them and soak them in soy sauce or something. Make it look like a cucumber cue Meeting to buy something

Cutting pickles Caught them in the morning Cut for preparing pickles Okra for daily yam noodles The predecessor who says he’s taking a smartphone class I don’t know why it’s so hard. Burdock used for kakiage Heiitake mushrooms used for signature dishes arrive Marbled hiratake mushrooms arrive Instagram updated

Letting customers know what’s going on day-to-day 10:25 Wife supporting with agile standing Replenishing dew Make egg water For “Ebi-ten-mushroom soba/udon noodles Preparation of mushrooms The hiratake mushrooms are made from Mr. Hokuto’s hiratake mushrooms The aroma is fruity It has a good flavor, good broth from the mushrooms.

A melon-like aroma wafts throughout the workshop Sake, mirin, and white soy sauce are used, and maitake mushrooms. grated yam Seasoning mushrooms Add sake 11;00 Grate down radish Transfer cooked rice to jar now I’m going to boil udon noodles I trained myself to make soba, udon is self-taught. Preparing mushrooms at the same time

This much juice comes out of the mushrooms. juice comes out of the mushrooms Funghi arrives Large nameko mushrooms Adding maitake mushrooms to the prepared hiratake mushrooms These are Tsurugi maitake mushrooms These are Yoshinotani nameko mushrooms This is the brand name “Namenaro.” Mix thoroughly Shrimp for tempura Preparations for opening reach climax

Weekday lunch 900yen (A little bit of tempura rice bowl or kakiage rice bowl or Tororo gohan + daily noodle) Crispy tempura rice bowl: 1,000 yen Tempura maki: 900 yen Mushroom soba/udon 900 yen Inari soba/udon 700 yen For those who order noodle dishes by themselves Free mini rice service Opening at 11:30

Table seating for 2 to 4 Table seating for four Showa-era retro telephone Not in use now Customer comes to the store Chokoten, chilled mini soba, and puchi tororo ichimichi! Buckwheat noodle soup Welcome A man comes in One inari soba Mushrooms are prepared at the same time Thank you

A pair (a pair of chilled grated soba noodles) is in! Garnish with grated daikon radish and green onion Customers arrive one after another Cold soba noodles are just right And I also get sobayu (buckwheat noodle soup) Two men and a woman come to the tatami room

A small bowl of chilled soba noodles with torome One large bowl of inari udon noodles. A small bowl of soba noodles with grated yam and rice. Inari udon large bowl. Inari udon large Inside the store gradually getting crowded Lunch menu orders pour in Choko-ten 2 choko-ten go up Thank you very much

Tendon udon Inari udon Be careful, the bowl is hot Tenzaru udon Pour zaru-tsuyu Mix in grated daikon radish and green onion condiments Sipping cold udon noodles Nice and chewy. It’s firm and tasty. Udon noodles are firm and slippery and delicious Tempura is crispy and delicious Inside the restaurant getting busy 12:33

Cold shaved bean curd goes in Choko kaki-don Kakiage soba This is a normal serving Not too sweet, not too spicy, just right Group of customers come to the restaurant Kitchen getting busier and busier Cold shrimp tempura soba, daily special, lunch is served Tempura rush, lunch menu! Small bowl of hot soba noodles customers!

Your soup stock is delicious, I like it. Customers with small portions Since it was hot that day many cold dishes were served (Staff) How about cold soba noodles? Very nice on a hot day. 13:07 Uninterrupted wave of customers Small bowl of warm soba Thin noodles, nice flavor. It’s delicious, I’ll come back.

This place fits right in. Tempura menu often comes through 13:36 Tempura and cold soba Three people order the same menu The sauce is delicious! (Staff) Is the soba noodles so? Delicious. handmade soba noodles! Tempura was crispy and delicious! (Chicken) lightly seasoned with soy sauce and sake

(Chicken) soaked in seasoning, then finished with sesame oil Chicken kakitama udon or cold shaved udon noodles Or shrimp tempura mushrooms, Those are really popular all year round! Udon noodles are made with tapioca powder or 10% salt water and other ingredients are added to the udon noodles.

In addition to that, we also add a little bit of salt and water for flavor and to make the surface smooth. Add a little mirin (sweet cooking rice wine) to make the surface smooth It has a unique taste and texture. Thickened with potato starch Chicken oyaki-tamago udon noodles 1000 yen

Dashi broth and egg cling to the batter Chicken with increased deliciousness You can enjoy the sticky texture of the udon noodles. Thin udon noodles that are easy to eat The thickened soup stock was also delicious Throw in plenty of seasoned mushrooms Shrimp tempura mushroom soba 1200 yen

Heitake mushrooms with distinctive flavor and delicious taste Soba that makes you want to scramble for it The harmony of the mushrooms and the dashi broth was the best… 14:30 Lunch session closed Udon noodle preparation begins without a pause Udon noodle is stepped on

If you step on it like this and make it stronger the firmness will become stronger Curry udon, okonomiyaki set, katsudon, Soba, udon. Established 128 years ago We cover a long-established soba restaurant that is flooded with regular customers. The 5th generation young master who supports the restaurant Soba noodles with two large prawn tempura

The soba noodles were elastic and delicious! It tastes like soba noodles and is very good! Cold soba lunch One of your choice set of tendon and colander soba Please take a picture with your face in the center. Because the face is the main thing. Busy but harmonious kitchen

Tempura and white rice with tempura sauce Ooeba Tenjyu Popular menu Curry udon Fluffy egg bowl Refreshing and delicious Large bowl of chilled somen noodles Toyama, Japan Short walk from Toyama Chiho Inarimachi Station Shopping center “APIA 5th generation attendance Store on the 1st floor of APIA Noodle Restaurant “Daikokuya” Established in 1895 (Meiji 28)

Daiko Yoshida, 5th generation Using Koshihikari rice produced in Toyama Prefecture Daikokuya was founded in Sogawa, central Toyama City Now, it has moved to “APIA”, Continuing to create customer-oriented stores and flavors. Soba noodle making operation Soba flour is blended from domestic products

The color of soba noodles varies depending on the buckwheat flour. We are particular about the color. Focusing on what customers see and feel delicious Aiming for brighter, cleaner colors The handmade ones are priced differently. They order their own buckwheat flour and make their own buckwheat noodles.

The noodle making machine is very old and well used. Bright colors to whet your appetite The noodle-making process continues with deft hands. When it’s hot, there are many orders for soba noodles. Udon noodles are served when the temperature drops When the temperature rises, zaru soba and other dishes are ordered quite often

Stored in refrigerator 8:49 Work on handmade soba noodles begins Asked about the origin of the restaurant name “Daikokuya There was a flood on the Jinzu River when it was founded in the Meiji era The molds for making Daikoku-san washed up in front of our store

It was burned down during the Toyama Air Raid (August 1945) and is still there today That was the original name of the restaurant, “Daikokuya Handmade soba noodles are made in consultation with a flour mill company. the best products of the season are ordered in consultation with the miller.

（The age range of the customers is quite high. Mainly in their 70s? Mainly in their 60s to 70s 90% of customers are repeat customers. We have a strong fan base to this day. I was trained in Tokyo for 5 years as a buckwheat noodle chef. I learned all about handmade soba there.

I worked at Sohonke Sarashina Horii in Tokyo until the year before last, I honed my skills. 9:36 Preparation of daily set Boil greens Fry croquettes Croquettes cut for set garnish Preparation of fruit desserts Clerk in charge of customer service and back of house comes to work Packing the daily set of prepared foods.

Today’s daily menu Experienced waiter in charge of the kitchen Pickles that come with the set Homemade udon noodles prepared the day before and left overnight Replenishment of dipping sauce Frying thick-boiled egg Thick-baked eggs for sale in store I’m going to put out eggs Daily lunch and your favorite set is displayed 10:30 opening

(4th generation) Welcome Spacious interior Mostly table seating Some counter seating Okonomi set 1200yen Soba samadai 1600 yen Curry soba/udon 900 yen Tendon 950 yen Assorted tempura 750 yen Soba gaki700 yen Zaru ramen yawarakame one Chilled junma somen large Please put on a small rice ball Meat preparation in parallel Zaru ramen

Eggplant and tomato Junna and myoga are also added A regular customer who comes almost every day Sipping somen noodles with relish Very tasty! I like udon and somen (Staff) Do you come here often? Yes, I do. I come every other day. I like zaru ramen Grated yam Grated daikon radish for chilled menu

Bowl of rice topped with an egg Cold soba Kakishimasu Cold soba lunch. One oyako/chilled udon of your choice at Uber Two kelp rice balls. Kake soba Please take a picture with your face in the center. Because the face is the main thing. Set for delivery Regular customers keep coming in

Sansai soba (buckwheat noodles with wild vegetables) Nyumen-don Tempura soba, two buckwheat noodles Oyakodon with plenty of broth Oyakodon okonomiyaki set. Two big prawn tempura. Tempura soba. Eating while chewing on the deliciousness Always delicious （The soba sammai set comes in three varieties, so there are many different flavors to choose from. Old-fashioned ramen

Udon noodle daily lunch Cold soba lunch One tempura bowl and one zaru soba of your choice set Orders come in without interruption Almost full zone Mixing yam, egg and sauce Toss with cold soba noodles and bring to the mouth Daily soba set Tendon and zaru soba, sir! It has a watermelon on it.

Cold soba lunch. Looks delicious Tempura udon. Daikokuya is a member of the National Shin-Soba Association Group of businessmen visit the store The daily delicacies were delicious! The soba noodles were elastic and delicious! 12:00 Not only udon-soba but also rice bowls are popular Elderly customers, the main clientele Handmade special buckwheat noodles Sansai soba

Two sets of your choice Tendon, egg bowl, two soba Duck Nanban made with fresh duck meat from Iwate Prefecture Soba noodles with duck meat Inside a busy restaurant I’m going to go to the mountains Curry udon, okonomiyaki, katsudon, soba, and udon. Curry udon making Curry udon noodle

Curry rice bowl at soba noodles restaurant Rice is consumed rapidly and Refilling the jar 1:05 Orders pour in after 1:00 p.m. Busy serving process continues Meat soba I come here often to eat, It tastes like soba noodles and is very good!

I come here often. I often order beef soba, but today I had natto soba! I come here for lunch It’s delicious and really firm, The soba noodles are simple and very easy to eat! Two tempura maki Special mori-soba large Tokusen morisoba large 1130 yen Add yakumi (condiments)

Soba flour is “Hitachi-Aki Soba” produced in Ibaraki A dish in which the original rich flavor of soba noodles can be felt. The smoothness of soba noodles is irresistible… Curry udon noodles 900 yen Udon noodles and curry with dashi broth The best collaboration Curry-soaked green onions are also delicious

Served with two large shrimp tempura and vegetables Large prawn tempura-jyu 1450 yen Crispy batter covered with tsuyu (soy sauce) and large prawns. Goes great with rice! Lunch time is over. Makanai time Checking the quality of handmade soba noodles Side dishes are prepared for store display The fourth generation also checks the taste

And it’s still very important to go through generations, it’s a very difficult thing to do. As you take over as the fifth generation in the future I’m going to have to prepare myself for that in the form of training. I trained in Tokyo for 5 years and came back the year before last.

I’m still a novice, but I’m going to make use of the knowledge I gained in Tokyo. To Daikokuya’s 130 years of history I have hopes that I can add something positive to the 130-year history of Daikokuya These are very difficult times to last this long

It’s easy to start a business, but you can see how difficult it is to stay in business. I hope that you will continue to do so, entrusting your business to the 5th generation! A close look at an udon shop that sells a bomb with its special lunch bowl set! Very tasty.

Special Braised pork bowl Delicious! Curry Ramen Toyama, Japan Kanekyu Hariwara Kaneko Narihito, the second generation shopkeeper His wife’s father, who owned a noodle manufacturing company, opened “Kanekyu” 40 years ago. Preparation of green onion He was a businessman until he was 25 years old. He got married and started working in a store.

I was not interested in cooking. That’s what I found out, It’s been 40 years now. We used to cut green onions with a knife. The price of leeks is very high. The price is twice as much as before, sometimes three times as much. Ramen noodle soup Rice is Koshihikari from Toyama

I buy directly from a farmer I know. Preparing salad for garnish Cabbage Wash carefully and drain. Udon or soba noodle soup stock (Staff) Is the dashi original? It is made by Fukushima Katsuo. I was told I could combine three kinds of fish, I’ve been using blends for a long time.

(Staff) What’s in it? Urume, mackerel, … I forgot already! (Staff) Have you been using it for a long time? 20 years…? Restaurant supporting local professional soccer club “Catale Toyama”. No matter what you eat or what combination of food you eat, it is 900 yen per meal for Catale players.

If the restaurant goes into the red, I pay with my pension (laughs). Carefully remove the lye. Strain soup stock. 2 cups of dashi stock is made. Daily special lunch menu is written.

Daily specials for lunch, which can be a combination of rice and noodle dishes such as katsudon (pork cutlet bowl) and fried rice. After that, I’m off to get noodles. 9:23 I go out to the noodle-making company to stock up on noodles. 20-year veteran employee goes to work. Preparing soup stock Chikuwa for tempura

Cleaning of store Preparing water Noodles for exclusive use of Kane-Ku Left side is thick noodle, right side is thin noodle Remove green onion. Prepare gingerbread Slowly cook pork over time. Preparing fin cutlets Wife Yumiko goes to work. Parking lot in front of store. Store opens at 11:00 Opening hours 11:00-21:30

A Lunch 900yen (Tendon + udon, soba or Chinese noodles) B Lunch 1,000yen (Tendon + ramen, udon, colander, soba, ramen) Roast pork cutlet served on top of rice 550yen Fried rice 550yen Beef bowl set with udon noodles 1,050 yen Negitoro donburi set kake udon 1,050 yen Udon with egg and toppings 750 yen

Nabiyaki udon 800 yen Miso Nikomi Udon Noodle 800yen Tabletop Pepper, seasoning, soy sauce A customer comes to the restaurant just after opening. Two B lunches and a mini fin katsu-don are ordered. Tendon is made. Make ramen noodles. Makes mini fin katsu-don (pork cutlet served on top of rice). Mini Hire Katsudon

Mini fin katsudon. Tempura of pumpkin, shrimp, chikuwa, eggplant, string beans. B lunch 1,000yen Tendon, ramen noodles Yes, B lunch. Please. Yes, one more. Please. First of all, a sip of soup… Sipping hot noodles. Regulars come to the restaurant. Orders B lunch and special Braised pork bowl. Excuse me. Ramen customer for lunch.

Making Braised pork bowl. Grill until surface is browned. Serve around fried egg. Finish by pouring sauce over it. Special Braised pork bowl (Staff) Do you come here often? I come here often because my house is near here. (Staff) Do you have any recommendations? With this special Braised pork bowl, Ramen noodles.

These two are iron plate. Delicious! Stomachs full, smiling regulars. Thanks for the food. 7 regulars visited. Oyako-don, ginger-yaki set meal, katsudon set B ramen, motsu, tempura udon, mini tamagodon. 11:36 Already hectic kitchen. Finishing up gingerbread set meal Ginger yaki is served on a hot griddle. Pork ginger yaki set meal, 1,150 yen

Served with zaru soba Making nabeyaki udon noodles. Nabeyaki udon noodles and rice Tendon with plenty of sauce. The proprietress gives her stamp of approval, the two of them moving in unison. Yes, ramen for lunch. Sir, please wait. (Staff) Do you come here often? Yes, it’s already a daily occurrence.

I come to an udon restaurant, but I only eat ramen (laughs). The spacious restaurant is full. Some customers are waiting for an empty seat. Making Miso-nikkomi Udon with tripe and Tempura. Yes, please. Udon noodles simmered with tripe. Make fin katsu-don (pork cutlet served on top of rice).

Hire katsu-don 950yen (with pickles, small bowl of cooked food, miso soup) Yes, single dish of HIRU-KATSU-DON (pork cutlet served on top of a bowl of rice) Tempura Miso Stewed Udon (Egg topping) Tempura Miso with egg. Yes, please. No interruption of customers. Rice ball with kelp Oyako-don finish Oyakodon

Yes, a single dish of oyakodon. Please. Make curry ramen. Lightly fry leeks. Braised pork is added. Curry ramen and rice Large Sipping hot soup. Then takes a big bite of rice. Enjoy both noodles and rice in curry broth. Making fin cutlet set meal set. Fin cutlet set meal set Tempura udon

Pork ginger yaki set meal set is made. Finished by sprinkling potherb mustard. Pork ginger yaki set meal set Two office workers come to the store. A set order is placed. Delicious! (Staff) Do you come here often? This is my first time. (Staff) What did you ask for? Udon and tendon. Very tasty. 14:21

A group of three men and three women come to the store. Order Negitoro-don set, Kamitendon set, and Tripe-nikomi Udon Unfamiliar set contents… This is Toyama Shinjo club specification. Negitoro-don set, cold soba noodles. Ah! Tempura is attached. That’s it, right? It’s the best! It has all sorts of extras!

The owner himself served the food to the players, all former Catale Toyama players and now members of the Toyama Shinjo Club. Wow, great! Toyama Shinjo Club has players from professional clubs such as Catale Toyama, They support the same meals as Catale Toyama. A big bite. (Staff) Do you have any recommendations?

I always order only the menu I had today, Negitoro-don with soba or udon. I eat Negitoro-don too, I have a bowl of rice topped with tempura and udon noodles. I ordered udon with egg. Here you go. Udon noodles with egg and topping 750yen Udon noodles with slippery texture

Half-boiled egg and various textures of ingredients go well together. Crunchy salad Tender homemade Braised pork （Service!) Inside of the restaurant is full of memorabilia such as uniforms donated by past Catale Toyama players.

Many current and former players visit this store, attracted by the warm personalities of the owner and his wife and the staff. The udon shop was loved by the locals for a long time.

北陸信越のうどん・そば４選

00:00 – 手打ちうどん どんたく
31:15 – 天一屋
1:15:22 – 大黒や
1:56:38 – かね久 針原店

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