田舎にポツンとセルフ怪物食堂 安い！早い！うまい！愛媛の名店。

田舎にポツンとセルフ怪物食堂 安い！早い！うまい！愛媛の名店。

The menu has an astonishing 200+ items! Self-service restaurant “The Gohan-ya-san” Tasty, fast, cheap food attracts up to 600 people a day! It’s delicious! It’s delicious! They sell 150 tamagoyaki (Japanese omelette) with green onions a day The food itself is homely Nothing out of the ordinary, but it ‘s delicious That’s what’s amazing Tamanoe, Saijo, Ehime Prefecture Along National Route 196, where beautiful rice fields stretch out as far as the eye can see A 13-minute walk from JR Shikoku Tamanoe Station The self-service restaurant “The Gohan-ya-san” was founded in 1992 It also operates “Gohan-tei”, which sells takeout bento boxes In the spacious interior and kitchen, preparations for takeout are underway Frying large fried shrimp Crispy fried shrimp is completed Making onigiri Onigiri for takeout is completed Finishing onigiri for sale in store Putting on pickled radish Wrapping it up The president’s wife makes the chirashi sushi bento (Staff member) What kind of toppings are on top? Landlady) We put minced meat, edamame, shredded egg, shiitake mushrooms , and white conger eel in this one. We put cat shrimp in this one. It’s a colorful and gorgeous chirashi sushi. President’s son (Managing Director) Managing Director) All of this is catered. We marinate our own teriyaki chicken in it the night before and grill it in the morning. This teriyaki chicken is only available for catered orders. We make thick rolls. We top with ingredients like dried gourd, carrots, and conger eel and roll them up. The sushi roll is complete. We crack the eggs to use for tamagoyaki and other dishes . We use eggs from our local Ehime prefecture. Staff) How many eggs do you use a day? I think we use about 120 eggs. If we have a lot of customers, we use them all. Staff) So, is tamagoyaki the most common (use of eggs)? That’s right. We beat the eggs with a whisk . We make our own egg stock, and add potato starch. We boil komatsuna . Managing Director) We only use two types of stock: bonito and kelp. Staff) Why don’t you use dried sardines? Managing Director) Side dishes: If you use dried sardines, they will inevitably have a strong aroma. For example, you can cook sukiyaki or nikujaga with these ingredients. Using only these two ingredients, you can make fried chicken breast. Seasoned chicken breast meat. Make diced steaks . Grill salami sausages for flavor. A row of hors d’oeuvres. Completing the hors d’oeuvres . Preparing the fish. Fresh ingredients purchased by the president himself at the local market. Scales sea bream. My mother works at a fishmonger’s and has been working here for 20 years. She ‘s been here for 20 years, and before that she helped out at the fishmonger’s . She said it’s okay to take things slowly, but if you put in a little extra effort it will taste better , so you should do things that will make the customers say it’s delicious, and if you use scissors to remove the back of the bone, it will make it taste better for the customers, so it’s a little extra work, but you should do it (the craftsman who was here) told me that, and that’s why we have yellowtail (at this restaurant). : A lot of people have been working there for decades, and there’s a family-like atmosphere. I’ve had two surgeries. 10 years ago, I was on the verge of death and thought I couldn’t work anymore, but they hired me back and I’ve been here ever since. President Watanabe sharpening knives. President) This one’s been here for 40 years . (Back in the day) It was this old. Staff cutting up a sea bream ) How long have you been cutting up fish? President) About 35 years. Before I started the restaurant, I was a food wholesaler, specializing in daily necessities like udon, tofu, and konjac, but when I was 41, there was a lot of competition, so I thought I quit and opened my own restaurant, and then I quit. Yellowtail Staff) I heard that you go to the market yourself to buy your supplies. President) There’s a place called Kawarazu Fish Market, so you go there to buy your supplies, and from the products that come up, there’s a sign that says “made with seasonal ingredients,” so you choose products that are delicious or plump or something like that and bid on them. Staff) Is there a story behind the name of your restaurant? President) I think that “Gohan-san” is more straightforward and easier for customers to understand, so I put it on a serving plate. The sashimi platter is complete. In the kitchen, cooking progresses for the lunch boxes and the store. The fish is cooked. They cook the fish one after another. The president’s daughter makes the side dishes in six pots at the same time. They make Shiraae. They add finely chopped komatsuna. They arrange the Shiraae in cups . At the same time, they finish the lunch boxes. They arrange the stew on small plates. The flavors have permeated the oden. They make stewed sea bream . The side dishes are made one after another in a large pot. They arrange the finished side dishes on plates. They make miso soup with stewed sea bream caught in the Seto Inland Sea. They make tamagoyaki . The plump and voluminous tamagoyaki is completed. They make sea bass shiso roll tempura . They make fried horse mackerel. The fried chicken is marinated for two days and has a burst of meat juice. They make shrimp tempura. The opening time is approaching and the side dishes are put on the shelves. Soon the store opens. 10:00 Opening hours 10:00am – 8:30pm (Last orders at 8:00) Closed every MondayParking18 spaces in front of the store, 30 spaces behind the store48 spaces in totalSpacious interior with 75 seats3 tatami tables for 6 people10 tables for 4 people17 seats at the counterCondiments on the tableSalt, chili pepper, Worcestershire sauce, soy sauceThere is a hand washing area on the right side as you enter the storeOrders for menu items other than side dishes are made at the back of the counterSoup and rice can also be ordered hereWater and tea are self-servicePayment is made at the register near the entrance after mealsFrom the rich menu of 200 types of dishes, a variety of dishes are available that are suited to the seasonYakiniku teppanyaki 700 yenStir-fried vegetables 680 yenStamina tonkatsu 700 yenMoyashi Taro 580 yenSeafood bowl 850 yenSoy sauce ramen 700 yenWakame udon 600 yenKatsudon 850 yenOden each 110 yenOden beef tendon 220 yenKaimushi soup 145 yenPork soup 185 yenMiso soup 120 yenRice large 260 yenMedium 220 yenSmall 160 yen Mini 130 yen A variety of dishes from sashimi to fruit Fish, stews, fried foods Tamagoyaki Green onion 230 yen A wide variety of fries A customer immediately came to the store Ordered stir-fried vegetables Make two stir- fried vegetables Bean sprouts and cabbage Prepare a hot plate Mix with sweet and spicy sauce Place on hot plate A stir-fried vegetable dish with plenty of domestic beef and vegetables is completed Customers came one after another An order for Yakiniku Teppanyaki comes in. The Yakiniku Teppanyaki is made. The bean sprouts are placed on the hot plate. The spring onions are added and the Yakiniku Teppanyaki is completed. The tamagoyaki (rolled omelet) is made. Spring onions 150 are sold a day. The tamagoyaki with spring onions is completed . A female customer comes in and picks up the tamagoyaki. The woman also chooses an tamagoyaki. The man behind her also picks up the tamagoyaki. Tamagoyaki with spring onions 230 yen. The dashi broth is effective and the omelet is fluffy and perfectly half-cooked – it’s delicious! At lunchtime, customers started coming in one after another, and in no time a line had formed. At peak times, 600 people visit the restaurant in a day. Using three frying pans, they handle a large number of orders. They cook by turning out the frying pans one after the other, completing the yakiniku teppanyaki , followed by the vegetable stir fry. An order for Moyashi Taro comes in. They place bean sprouts on the iron plate, then a thick omelet is placed on top, and then they pour mayonnaise sauce on top to complete the Moyashi Taro . They bag the side dishes to take home. A customer who came to Ehime on a pilgrimage. There are many different side dishes, so it’s fun. Staff) How does the food taste? It’s delicious! And the rice is delicious too! I’m full! The rice was really good! Staff) Where do you use rice from? President) It’s called Shonai rice in Ehime Prefecture, and we use rice from the Shonai area where Hontani Onsen is located. When we run out of rice from there, we use Koshihikari rice from Niigata or Toyama . President) We’re a “rice shop,” so if the rice tastes bad, we’ll tell you. We are particular about the rice . Staff) How much rice do you use in a day? President) On weekdays, we order 30 to 60 kilograms of white rice. The most common order is about 120 kilograms. There is still a line inside the store. An order comes in for soy sauce ramen. We top the ramen with bean sprouts , roast pork, and green onions, and the soy sauce ramen is complete . We then finish the wakame udon . We continue to make side dishes while we are open . Kakiage made with shrimp from the Seto Inland Sea. Side dishes line the shelves one after another. Two men come in and order egg omelet, salt-grilled horse mackerel, rice, and miso soup. Staff) What is your favorite menu item at the store? We get orders for egg (fried) and stamina pork cutlet. We also get orders for yakiniku teppanyaki . We finish the stamina pork cutlet, which is a pork cutlet with plenty of garlic and topped with egg ! Next, the grilled yakiniku is ready. We throw the hot yakiniku into our mouths and immediately gobble down some rice. We enjoy the sweet and spicy crunchy bean sprouts and yakiniku . It goes great with beer. We make grilled salted horse mackerel. The finished fish is displayed. Customers come in nonstop. An order for shellfish soup is placed. An order for liver and chives to go is placed. These can be taken away in special containers. The restaurant is bustling. We fillet a yellowtail. We fillet a sea bream . Sea bream sashimi (400 yen) The meat is plump and the sweetness and umami stand out, making it exquisite! Orders come in one after another. Making stir-fried vegetables and pork kimchi. Stir-fried vegetables and pork kimchi are finished. Making katsudon. At the same time, making chicken nanban. Mixing the sauce and completing the chicken nanban. A regular customer for a long time. The food itself is homely and nothing outlandish, but it suits your taste very well and is delicious. The staff are also kind and do all sorts of things for you. A customer who comes to the restaurant every day except on our regular holidays . For over 10 years, 365 days a year, they come here every day except when it’s closed. The president is great, after all . Not only the food and taste, but the atmosphere and the food that’s not on the menu are also great. A cook for these customers . Staff) How long has your father been coming to this restaurant? Since this place opened. Staff) What did you order today? The pork fillet cutlet is delicious! Don’t eat this much , eat it for about 6 months , if you like it, just eat this muchOrder stir-fried vegetablesStir- fried vegetables are completeOrder pork soup and rice (medium) Stir-fried vegetables 680 yenRice (medium) 220 yenPork soup 185 yenThe vegetables are crunchy and you’ll want to eat them every dayShonai rice from Ehime PrefectureThe rice is sweet and delicious on its ownThe sweet and spicy seasoning that you put on top of the rice goes perfectly with the rice… Hot pork soupA comforting taste with lots of ingredientsStaff) How many types of menu items do you have? President) We make about 200 typesStaff) 200 types?! Managing Director) Popular fish are boiled mackerel, and meat dishes include yakiniku (teppanyaki), and the most popular is stir-fried vegetables. “Moyashi Taro” is also quite popular; it’s a dish similar to okonomiyaki, made with stir-fried cabbage and bean sprouts. Staff) You have Taro and Hanako, right? Managing Director) (Moyashi Hanako) uses doubanjiang and is inspired by a slightly dry girl. It was actually the president who decided on the name, or rather, gave it the name Staff) Why did you choose Taro and Hanako? President) It wouldn’t be funny to say “It’s bean sprouts,” so we thought we could promote bean sprouts a bit more if we added Taro-kun , and so we came up with “(Moyashi) Hanako” Staff) Do the croquettes have any special features? Managing Director) The taro root is called “Iyo Bijin” and is sticky, which is unique to this area. We use this to make it taste a little sweeter. Staff) It had a bit of a crunch to it. Managing Director) We add minced chicken and lotus root to give it a bit of crunch. We have a traditional dish called “Imotaki.” The hotpot contains taro and chicken. We think taro and chicken go well together, so we made a croquette inspired by the local dish “Imotaki.” Managing Director) Customers come saying they want to eat that, so we ‘re worried about avoiding it too much, and there are customers who come every day and only eat that, so we change about 10 to 20 percent of the dishes depending on the season, and the rest become standard dishes. Staff) The connections with customers are important. President) We make our dishes so that people in the area will come back and visit us again and again, and so that the locals will love it. We hope that it will continue to be loved as the local kitchen! It was a self-service restaurant that you’ll want to visit every day! A seafood restaurant run by a fish professional in Hinoguchi, Saijo, Ehime Prefecture. A seafood bowl made with fresh fish caught that morning. The customer knows the best, they’re the ones paying the most. We’re the professionals who cut the fish, and the customer is the professional who buys them. We know the best. A giant fried shrimp set meal . A close look at Marutomo Suisan, which is visited by up to 700 people a day! Matsuyama Fish Market, Mitsu Pier, Matsuyama, Ehime Prefecture. Fresh fish is gathered from ports all over the country. Marutomo Suisan’s Managing Director Kobayashi is sorting fish and choosing the ones to take home. Staff: Did you buy it now? Yes. Staff member who bought them ) How many did you buy? Just two lol. The seafood is selected by an experienced connoisseur, and they sometimes take it home fried from the tank, so they keep it as fresh as possible . They buy what they need on the day, and the fresh fish they buy is gradually loaded onto their own trucks for sale on the day, so Kobayashi says that even this day’s purchases are still small (in their weekly cycle) It seems like it was the beginning of Thursday. Staff member) Is it (more) from Thursday to the weekend? As expected, all the fresh fish, which is the largest purchase, is loaded up . 4:53 Return to the store. Hinoguchi, Saijo, Ehime Prefecture. About 15 minutes from Saijo IC. The truck returns from Marutomo Fisheries Market and unloads. 5:47 Preparation has already begun at the store. In the morning, kill the fish in the tanks already. That’s good planning, isn’t it? So preparation is 80% . The remaining 20% ​​changes depending on the situation at the time. It’s raw monjayaki, so the other fish is eel, yellowtail , sea bream, and only the stomach (innards) are removed. The rest will be transported to other stores over there. Fresh fish . Amberjack , grunt, salmon. Carefully remove the bones. This is for use in sashimi platters or as a single item. All will be added to the back and front. Then the colophon should be the most eye-catching part, so put the good parts of the lines and make sure they’re well-balanced otherwise it won’t sell, the customers know it best because they’re spending their money, we’re professionals at cutting and the customers buy, we’re professionals, we know it well, salted jacket shrimp for tempura, Akizuki Fukumi, president of Marutomo Fisheries, tiger prawns , making seafood rolls to sell at the fresh fish market , and at the same time making nigiri sushi, freshly made products are displayed, seafood is displayed at the fresh fish market, an array of extremely fresh seafood is lined up, making chawanmushi to accompany the set meals, beat the eggs, add dashi, strain the egg liquid , boiled ingredients for chawanmushi (conger eel, shrimp, shiitake mushrooms, squid, sea bream, kamaboko, mitsuba), pour the egg liquid , cut the green onions , prepare the tempura ingredients, the vegetables are pumpkin, sweet potato, eggplant, maitake mushrooms, bell peppers, the seafood is shrimp, the shrimp for tempura is They use two types of shrimp: whole shrimp and shrimp wrapped in shiso leaves.They carefully roll each shrimp and stick a toothpick in it.9 :00 The fish market opens.The market is used by not only general customers but also restaurants to buy food.We spoke to a man who came to buy supplies.Today ‘s purchases were amberjack, striped jack and Pacific squid.This is an izakaya that comes in almost every day.We also spoke to a regular customer.Staff member) What did you buy today? I like yellowtail, sea bream, fish heads, and eel liver fish , so every Tuesday, fresh fish is 20% off. Table condiments and other items are prepared on the table. Sashimi soy sauce, wasabi, dark soy sauce, pickled radish and grated daikon are prepared. Salad to go with the fried shrimp set meal is prepared . Cabbage. Raised floor and table seats . Private rooms available. Seafood bowl 2,200 yen. Tempura set meal 1,850 yen. Fried shrimp set meal 1,980 yen. Octopus tempura 780 yen. Extensive takeaway menu. Reservations recommended. Opens at 10:00. Just after opening, a couple came in and ordered a tempura set meal and a fried shrimp set meal. They made the tempura set meal and fried shrimp set meal. They dip large shrimp in batter and coat them in breadcrumbs. They deep-fry the fried shrimp. They coat the tempura ingredients in flour . They deep-fry the tempura. The fried shrimp and tempura are fried and ready. Left) Fried shrimp set meal. Right) Tempura set meal. A customer ordering a tempura set meal. It’s me. Yes, yes, it’s the fried shrimp set meal. Staff) The taste How is it? It’s big, should I give you half? Would you like to try half? A pair of women came into the restaurant and ordered a seafood bowl, a special seafood bowl with zuri karaage ponzu sauce, and fried shrimp as a single order.They made a seafood bowl and a special seafood bowl. They sprinkled chopped seaweed on the rice and topped it with amberjack, shrimp, squid, tuna, seared Spanish mackerel, sea bream salmon, egg, boiled conger eel, scallops and salmon roe. The special seafood bowl also had sea urchin, tiger prawns and turban shells on top.Left) Seafood bowlRight ) Special seafood bowlThe bowl and set menu come with miso soupCustomer who ordered a seafood bowlMe, the specialThis is a seafood bowlThis is a special seafood bowlPlease enjoy with this special sauceMaking deep fried zuriZuri karaage ponzu sauceMaking fried shrimp as a single orderZuri karaage ponzu sauce and fried shrimp as a single orderAmazing ! It’s fried shrimp, right? Thank you. Please use it to put the shells in. All 11 people in the group ordered seafood bowls. Next, the six big brothers here also ordered seafood bowls. Their rice consumption exceeds 20 sho a day . A total of 17 seafood bowls rushed in one go. They plated them quickly and without hesitation , and finished them one after another. Yes, sorry, yes, sorry, thank you. Once the ordered items were all ready, they all said “Itadakimasu!” together. A group that came to the restaurant with three new employees after the company orientation. It was a harmonious lunchtime . The regular big brothers silently picked their chopsticks up. They come here quite a bit, don’t they? Yes, there were laughs as they stuffed their mouths with their hearts. The restaurant was full, and with full stomachs they could work hard in the afternoon! Making udon and tempura set meal Deep frying the tempura Pour in the broth after the boiled udon Tempura scraps Udon and tempura set meal (assorted udon and tempura) Staff) Udon How’s it? It’s deliciousMake boiled conger eel tempuraMake a special seafood bowl and salmon roe and sea urchin bowlMake a sashimi set mealMake sashimi set mealAmberjack, egg, scallop, tunaSalmon, sea bream, seared Spanish mackerel, squidMake a special seafood bowlSqueeze lemon… pour the special sauce over it and take a bite of the fresh seafood bowlMake a fried shrimp set mealMake a udon and nigiri set mealMake udon and nigiri set meal (six pieces of udon and nigiri) Make fried oystersFried oystersMake octopus tempuraOctopus tempuraThe fresh fish market was bustling despite the rainy weatherSquidTrue squidTrue squidI want to eat thisI want to eat it so I bought five packs of true squidI bought a lot lolThis is squid riceSquid rice and this (salmon)Grilled in the usual way with salt I ordered a tendon ( tempura frying staff) How many types of tempura are there in the tendon? There are four types of fish and two types of shrimp, and the vegetables are pumpkin, sweet potato, eggplant, green pepper, and maitake mushrooms. A total of 11 types of tempura Staff) Does the fish change each time? That’s right. Yes. Serve the rice. Sprinkle with chopped nori seaweed. Pour the tempura sauce and miso soup . Sorry to keep you waiting. Tempura bowl (with miso soup) 1,880 yen. The green laver miso soup is delicious. It’s so hot that you can’t even see the rice. Plump shrimp tempura with a sweet special sauce. Shrimp tempura wrapped in shiso leaves with a refreshing aftertaste. Warm and sweet pumpkin tempura. We also ordered the popular seafood bowl. Amberjack, shrimp, boiled conger eel, egg, squid, tuna, salmon, sea bream, seared Spanish mackerel, scallops, and salmon roe. Seafood bowl (with miso soup) 2,200 yen. The freshness is top notch. Plenty of thickly sliced ​​seafood. Savory seared Spanish mackerel with a special sauce. Soft boiled conger eel. Salmon with fat. It was a restaurant where you can taste the overwhelming freshness of seafood loved by locals. Thank you for visiting us! Please purchase your ticket at the ticket machine inside! For the first customers in the morning, I always make sure to serve the ramen within a minute of them buying a ticket from the ticket machine, and the more I add the tastier it becomes, so the ramen is at its peak when the customer eats it , so it’s incredibly delicious! It’s really fun! It really makes me happy to have so many happy customers.Mizuta Shoten is a ramen shop located on National Route 33 in Iyo District, Ehime Prefecture.The shop is famous for its rich pork bone ramen.Closed on Mondays (a few times a year there are long 10-day holidays).Opening hours are from 11:00 and close when the soup runs out.Preparation begins at 5:30 in the morning.There are 10 stockpots.Owner : I cook the soup for three days.Owner : On the first day I put in the bones, then on the second day, and on the third day too.Owner : I add more every day, so it takes 2-3 hours to crush the bones.This takes time , but it’s the secret to its deliciousness, so I have to keep stirring it little by little for 2-3 hours, because if it burns it will be ruined.I have to keep stirring it every 5 minutes or so, and I have to keep watching.From now on, if I crush it once it will burn, so I make the enclosures for the stockpots by hand, so the heat is high. This is made by cutting up a drum can, which is more than usual, and all my friends make it together, and to make it semi-cloudy and thick, I need to heat it as high as possible to make the soup from the skull and knuckles , parboil the pork bones to remove the scum , wash them and carefully remove the blood , wash away the blood and dirt from the spinal cord, and remove all the scum . I hate smelly pork bones myself, so I work carefully and remove all the scum before starting to cook, which takes a little while, and add new pork bones to the soup on the second day. It takes about three days to complete the soup, and since I’m busy during the day, I can’t do any preparation at all so I have to prepare it at night, but I keep cooking during that time and I don’t think our soup has any odor at all because I’m thorough with things like removing the scum and doing all these steps, it becomes a sweet soup, pork bone and soy sauce, but I also use as little soy sauce as possible I try not to let the flavor come out, so that everyone can taste the soup.The bones that I add to the end are thrown away after half a day.The soup I use that day doesn’t taste like it’s been cooked for two or three days, but I add the flavor of new bones and chicken to make it more palatable in the end.I varnished all of these counters myself, and I worked hard to carve these tables and the single boards of the tatami room, so when we’re building the concrete for the kitchen floor, we have to save even a little bit of money.I didn’t spend any money on the sign outside either, it ‘s just plain white and has a small name written on it (staff member) I wondered if it was really plain white, but it’s written in small letters.That’s right, it stands out, doesn’t it? A plain white sign with nothing written on it is the least expensive thing to spend money on, and I thought it would stand out, so there’s no point in spending money on the exterior, so I think it’s better to spend money on materials and the services we can provide, so I don’t spend any money on those things and put everything I can into materials.I don’t have any days off, so I take long holidays.I’ll have 10 days off in a row, but then I’ll finally be able to take a break, and usually I only get a day off once every three months, so I basically work in the store every day, about 16 to 17 hours a day.Now, it was so bad a while ago that I was working over 20 hours and only getting an hour’s sleep, but my body really couldn’t take it anymore, so I’d like to do as many as I can if I can, but the more I put in the effort the tastier it becomes, so it ‘s free for me to take the time to do it, so I come in early in the morning and work until late, as long as it’s delicious I only prepare the amount to be used on the day, so I try to do everything in the morning, and I want it to be fresh, so I do it in the morning.We only prepare one day’s worth of food at a time, so it doesn’t taste good if it’s left over from one day to the next, so I cook it at night and use the residual heat until morning, although it’s not low-temperature cooking, but something similar , so that it falls apart when I eat it in soup, and this is just one day’s worth, anyway I make just the amount for that day and finish it with the residual heat shoulder loin meat, I use 30kg of it a day and polish the stock pot thoroughly every day , aiming for a mirror finish in the end, but with just this scrubbing brush Like a mirror, the two have been friends since kindergarten. All they do is adjust the heat so that the flavor is at its peak when the customer eats. They put the head in first, the knuckles in next, and decide when to make it taste the best, so they divide the time for everything and iron their white coats every day. I’m 50 now, so I only have about 15 more years to work, so I thought I could immerse myself in my work. As for playing, I had plenty of fun when I was younger. Staff) You’re really focused on work, that ‘s true. As for playing, the only thing I do now is go fishing on my days off. Staff) Do you like fishing? I love fishing. If I take a long weekend, I’ll go fishing. For the first customer in the morning, if they buy a ticket from the ticket machine, I make sure to serve it within one minute, and for customers in the middle, if there are 20 to 30 people in line, I try to make sure they can get in and eat within 10 to 15 minutes, so I don’t want them to have to wait . Staff) Are you conscious of the speed at which you serve your food? I’m very conscious of it. I don’t want to keep them waiting, so when we first open the store, it’s almost all regulars. Staff) If you want to be the first one to arrive, what time should you come? They’re already arriving. If it’s early, they’ll come from around 8:15. Today they did it at 9, but it depends on the day. (Staff) Even starting at 9 is still pretty early, you’ll have to wait for two hours. Thankfully, they really come every week, and some come about four times a week, so we have a lot of regulars and they take good care of us. What time do you start lining up? Regular customer) I go to a lot of different ramen shops from around 9 o’clock, but this is my favorite ramen shop. The line grows little by little . It will open soon. There is a ticket machine next to the entrance . Ramen (black) 850 yen. Green onion ramen (white) 1000 yen. Your choice of extra noodles. One plate. Free table condiments (pepper, pickled ginger, chili bean paste, garlic, chili pepper). It’s almost ready . Once these three pots are gone, we will close. It’s almost done. We sell out every day, and with three pots, we can’t keep going. We haven’t prepared any more equipment yet, so this is all we have. Once we sell out, it’s over. When we first started, we only started with black ramen, and the black one has burnt garlic and black garlic oil. It was also a training spot . This is a secret so I can’t tell you, but it’s an original black garlic oil that I came up with entirely by myself, and then the white one is a ramen made with chicken oil, which I like and wanted to eat, so I added it later.The white is chicken oil, but it’s chicken oil that you put in the soup to make the chicken oil , so you blend or mix the pork bone oil and chicken oil together to make a delicious oil, and the line grows, and if there are a lot of people, about 100 people line up in the morning, and they go around and come like this, and if it’s bad, they go outside the premises and all the staff check the ramen to see if it’s done, and they check the taste alternately every time, and when the owner starts business, he pours in a lot of new soup and adjusts it to be just right, so he puts up the curtain, and thank you for visiting! Please, buy your ticket at the ticket machine inside! We open at 11:00 and the first customer buys a meal ticket. Chashu noodles (white) very firm noodles, lots of oil. Chashu noodles with green onions (black) firm noodles, lots of oil, strong flavour, seasoned egg . The first customer leaves the restaurant . Thank you! Sorry for coming so early. Thank you! We look forward to seeing you again! Energetic service. The expectations of the waiting customers are rising. We are grateful for all the customers who come, so we want to take good care of each and every one of them. Chashu noodles with green onions and rice. I slurp up the crispy green onions and thin noodles! I bring the rice to my mouth . The moist chashu is delicious. I can’t stop eating the rice. We have an annual contract with a specified brand , and everything from the rice to the bones and pork on the bone is produced within the prefecture , and from October onwards the char siu that we use is made from pork shoulder loin from a prefecture-brand produce, so we use locally produced, locally produced food.I came back to my hometown and started this Mizuta Shoten when I was about 36 (years old), 15 years ago.I first started business in Kamata, Tokyo , and operated in Tokyo for about four or five years, then came back here and started again.Staff ) Why this location? I was doing it in another small place, but then the pandemic hit and it was a small store and there were lines every day, so I couldn’t do business, and I thought that this wasn’t good, so I thought a bigger store with a parking lot would be better, so I made it bigger and moved here as a countermeasure to the pandemic.I wanted to use local ingredients, so I quit Tokyo and came back to my hometown, and now I’ve been doing ramen for over 30 years, and it’s tonkotsu ramen, but it’s not like it’s from any particular place, because I can make it just the way I want it to be, so Staff) Why did you choose tonkotsu ramen? I trained at a tonkotsu ramen restaurant, but I thought this ramen would suit me best, so I made this type of ramen. Staff member: Your favorite ramen? Yes, I only make what I like. A tonkotsu ramen that’s easy for women to eat. Easy-to-drink soup. Thank you for the meal! Tonkotsu ramen is high in oil, so I tried to reduce the oil as much as possible and make a soup that you can drink to the last drop. The large parking lot was full . A man ordered ramen (black). He ate it all in no time, and after his first refill , he immediately ordered a second refill… He changed the flavor with pickled ginger and finished it all! He even drank up the soup. Staff member: Why is one refill free? Actually, we started out just for the first three days, but our customers were happy, and somehow we’ve been going for 10 years. The turnover rate has been high ever since. A group of three parents and their child came to the restaurant. Negi Char Siu Ramen (Black) 1,250 yen. Rich flavor without any bad smell. The black garlic oil is fragrant and addictive. Thin straight noodles. The char siu and green onions go down smoothly. A bowl full of our attention to detail . Staff) Do you come to the restaurant often? We come quite often, maybe once a week. Staff) What do you like about the restaurant? The chef is very energetic, the atmosphere is great, and the ramen is incredibly delicious. Anyway , that’s always been my style, where I stand here every day and make all the ramen and serve it to customers. Staff) How does the ramen taste? It’s really delicious, it’s the best. Staff) Why did you come to the restaurant today? I’ve been interested in it for a long time, and there’s always a line, so the other day I wanted to come, but it was closed, so I couldn’t come. You can choose the hardness (of the noodles) and I got a refill. I was wondering what to get, even though I hadn’t eaten yet. Staff) How does the ramen taste? It’s delicious. Is that all? Staff) How about the white? The white is also rich and has a strong flavor on the noodles. It’s really delicious. It will end when it’s sold out. Preparation of soup. Removal of scum from bones. Cleaning of tabletop containers. Noodle making staff) What is Mizuta like? He was at the center, but he had his own path, so he can’t work here. The gyoza he made himself in the past was delicious, and the fried rice was also delicious. It’s just that he was particular about it and it was delicious. He wanted to make anything he could make himself, and he always chose the most difficult option. Noodle making completed. The taste changes if you let it sit for a day. It’s important to let it sit for a day, so the condition of the noodles is completely different. Eating it fresh and cleaning the kitchen. We clean this place every day.Preparing the pork slices at 4:35Even if we operate properly with this equipment, we finish at around 3 o’clock, so we need to increase the number of equipment and staff and open at night as well.We also do tsukemen in Tokyo, and for now I’d like to do only tsukemen.I don’t like to increase business hours and add one more menu item, so I don’t like to add too much.Staff ) What has kept you going for so long? Rather than a reason to start, I think it’s because I love doing things like this.I love making things, so just like I made the counters and tables, I like working quietly on the soup, and I think that’s right.There are no restrictions, and the best thing is being able to do what you think Staff) Do you enjoy this job? It definitely is! It’s really nice to have so many happy customers.When I think about the times when there were no customers, I just feel so happy Staff) Thank you for today, thank you.A bowl of ramen makes people go wild! We followed the life of the owner who is burning his life for it. “Shoman” was founded in 1992 along Prefectural Route 161 in Ohama-cho, Imabari City. There is a parking lot for 5 cars. “Miko-chan” who runs the shop. Born and raised in the local Ohama. Table seats and tatami rooms . The same iron plate has been used since the shop was founded. Staff) How long has the shop been running? 32 years. Most people come to play. It ‘s a room to hang out . There are lots of friends. It’s all fun and lots of happiness. Miko-chan is dancing here. Miko -chan is on the far right. I’ve never bought any of these coffee cups. They were all gifts . Everyone brings them like this . But, you know, they don’t treat them carelessly. Even if they’re like this , we put flowers in them like this. We have a few regulars. Even just those people, we can all live happily together. Staff) What was the trigger? My kids said they wanted to go to school, so I did nothing but deliver milk, hand out Yakult, and sew towels , but if I was going to go to university, it would be difficult to do that much, so I thought I’d take on the challenge and try opening a restaurant, so I picked up a grill that a yakitori restaurant had thrown away, and opened a restaurant without buying anything else, since I’d been using it for 32 years, lol. All of this was a gift , what did I do before I started the restaurant? I saw my grandparents, got married at 20, and stayed with my parents all this time, it was hard, but after many years of caring for them, I opened an okonomiyaki restaurant, so this is home, it feels good when you leave here, from here you can look at this beach and see the island, it looks nice, doesn’t it? Make the okonomiyaki batter Add flour to the stock Mix in curry powder Yamaimo The okonomiyaki batter is finished I used to put in twos at a time, but I was thinking of doing one at a time from today Cabbages have all gone up in price too It costs 10,000 yen a month so cabbage is really expensive 248 yen If it’s a little bigger it’s over 300 yen These Tamagawa-cho eggs are really freshly laid and I buy them from my friends who buy them from them that day It’s a blessing everyone helps out with the eggs If we can sell almost all of these If we sell a lot in a day If we sell this much then it feels like it’s over If we don’t sell in a day the store will be open If we sell this much then it’s over My feet hurt Meat purchased from Tsutsui Butcher Shop Tempura flakes Self-service green laver Noodle shop Morning routine of watering Table condiments Spicy sauce, chili pepper Opens at 11:00 Okonomiyaki 650 yen Yakisoba 650 yen Modernyaki (soba) 850 yen Customers come in as soon as we open ! Hello, a couple sits down, an order for modern-style yaki (soba) is taken, sauce, dough , cabbage , pork , tempura flakes, grilled on a hot plate, egg , sauce is ready, please add seaweed, modern-style yaki (soba), let’s eat, mom , please , today it ‘s modern-style yaki (soba), it’s delicious , these noodles are easy to eat , aren’t they (flavor) perfect , as always, it’s been a while since I’ve had it, but the order for okonomiyaki is here , staff) What kind of person are you? Miiko-chan is lively and fun, and her yakisoba is also delicious, cabbage, pork, tempura flakes , sauce is ready, thank you, add seaweed , staff) Are you taking that home today? My house is close, so I’m just putting it on a plate, it’s okonomiyaki, it’s a popular item at Shoman, so the taste doesn’t change and I think it’s delicious, come on in ! A man came in. Pepper modern yaki (soba) with plenty of green laver, finished it beautifully. My dog ​​is currently being examined. I thought it was a nice atmosphere with everything going around, and it was delicious. I think he’ll probably end up going to the hospital regularly, so I’ll have lunch here lol. Customers come in one after another. Tempura flakes fried soba. Staff) Do you often come to the restaurant for takeaway? The okonomiyaki is also delicious, but today it’s fried soba. Mico’s place has always had the same taste and it’s delicious. We ‘ve been friends for a long time . Modern yaki (soba) . Okonomiyaki is delicious. 12:24. Okonomiyaki and fried soba order. Okonomiyaki, fried soba . Yes, thank you. A regular customer comes in. Let’s have the okonomiyaki and green laver ! Delicious. Unchanging taste. Staff) Do you often come to the restaurant? There’s not a week that they don’t come because they’re good friends and they’re there for hours, so drink coffee, because her husband goes fishing for sea bream, and they sell sea bream rice in packs, and they used to sell it for 250 yen, because they fish in packs, so it’s free, and it’s delicious, Mico-chan! Really? Thank you, it ‘s a commercial two-burner stove that’s been used for many years, and the flavor is on this iron plate , so I feel like the flavor comes from this iron plate , so I think this iron plate is precious and I don’t change it, and the okonomiyaki is amazing for customers who come for the first time, it’s really big, and most customers say they’re full and leave lol, staff) What about their personality? It’s exactly like this, they don’t put on any decorations , and even for customers who come for the first time, they say they’ve been coming for years , and I think it’s this personality that makes them come, I’ll come again! Bye, it was delicious! It’s like a complimentary item, and I’m feeling good too, so I’m happy, if everyone comes, even if my legs are bad, even if I can only bake 5 or 10 eggs a day, I want to keep the store open, isn’t it a beautiful egg? Self-service green laver okonomiyaki 650 yen Soft dough with seafood broth Cabbage is delicious and filling yakisoba 650 yen Chewy yakisoba noodles with fragrant sauce… Pork is included and it is filling Closes at 15:00 A restaurant loved by local regulars It was an okonomiyaki filled with the owner’s thoughts Chanpontei Eagle, Yawatahama City, Ehime Prefecture A Western restaurant in Yawatahama City, Ehime Prefecture A rich menu loved by locals for many years 9:00 The owner is at work from opening preparations Rice that is easy to use for fried rice produced in the prefecture We cook 10 to 15 kilos of rice a day There is something called black fried rice, which has a refreshing taste, so we want you to combine the two and have an infinite loop of it This is the seasoning It gives the impression of fried rice made especially for champon. It has a simple, light soup based on vegetables and chicken bones , and the katsudon is topped with demi-glace sauce. My grandfather used to run a Western-style restaurant, so when he came back here and opened Eagle, he created a katsudon that combines Western and Japanese styles, which I think is hard to find anywhere else. It’s also very popular. The owner goes out shopping, and his wife makes the char siu . We use it for seared pork noodles or in fried rice. We simmer the vegetables and chicken bones for about 4.5 hours and the soup is ready. Preparing the vegetables for the champon : onions, green onions, carrots, cabbage, bean sprouts. They use the same local champon noodles as the previous owner. Staff: Has it always been like that since the previous owner’s time? That’s right, Aimen is originally a local noodle factory that makes bonito broth and the meat used for the bibimbap in the daily bento is prepared by their kindness, and we had bibimbap! During the coronavirus pandemic, everyone is feeling sick and can’t go out even if they want to, so instead of the usual Eagle menu, we made a variety of international dishes because it’s hard to go out, so we wanted to make people feel like they’ve been somewhere, even if it’s just in their mouths. We’re a champon restaurant, but we’ve also been a Western restaurant, so I think it’s great that we can offer a variety of dishes regardless of country. Bibimbap Daily Bento See the complete menu Champon 750 yen Fried rice 400 yen Grilled pork noodles 900 yen Regular katsudon 800 yen Western food and drinks Fluffy egg omelet rice 900 yen Regular katsu curry rice 900 yen Recommended toppings 1st: Seasoned egg 2nd: Extra thick bamboo shoots 3rd: Sweet and spicy beef offal Table condiment (pepper) Eat in 11:00-15:00 Take out 11:00-18:00 Closed on Wednesdays. A customer came in right away. 2 katsudon, 1 fried rice . 1 fried rice. Char siu . Special sauce. Onion fried rice. Fried rice (small) 400 yen . Pork cutlet. Demi-glace sauce. Katsudon with demi-glace sauce. My grandfather invented the demi-glace katsudon. We’ve been growing up with it for over 60 years. One person came in and had champon. Two people came in and had champon, 2 fried rice, 1 champon. Two people in work clothes came in and had champon, fried rice, and a champon and fried rice set. It’s a familiar restaurant that ‘s been around since I was a child . It’s delicious. Originally My grandfather ran a Western restaurant in Azabu-Juban, Tokyo , and I worked there as a staff member, but my brother has a restaurant called Yawatahama Chanpon London. My grandfather and London are brothers, and they asked me if I wanted to go back to Ehime and work with them, so I came back to Ehime. That was the beginning, and I wanted to have my own restaurant, so I separated from London and the Western restaurant was originally called Eagle, so I took over the name of that restaurant and opened Eagle in Yawatahama. Although it is called a champon restaurant , it has more of a set meal restaurant feel, and they had a tonkatsu set meal, but they made it more of a restaurant that specializes in champon. A man on a bicycle comes to the restaurant: Welcome! There are 1 to 5 levels of spiciness. I’ll go with 2. Yes, I understand. Baby pon is 2 spicy. Baby pon can be chosen from 5 levels of spiciness. 2 spicy, 1 spicy . Baby pon is 2 spicy . The delicious, spicy soup seeps into your body after a long day of cycling. Slurp the champon noodles that are mixed with the soup! The addictive taste makes it hard to stop eating. They gulped down the soup and finished the whole thing! A family of three came to the restaurant. Our famous champon. Staff) Why did you come to the restaurant today? I had been wanting to eat champon for a long time . I live in Tokyo, and whenever I come home, I always try to eat soul food champon, so they brought me here. Staff) How does local champon taste? It’s comforting, it’s delicious. I’ve been coming here for a long time, since my high school days . My dad was in high school, so 60? 70? I guess the sauce and noodles suit your taste. The taste varies depending on the restaurant, so there are many places where you can find champon, and it’s quite good to try and compare the tastes. I think it’s the same taste as before. The soup was light and delicious. Baby Pon. Homemade roasted pork. The pork noodles and garlic oil whet your appetite. A regular customer who comes twice a week. I always have champon and fried rice. Staff) How does the champon taste? It’s delicious. It’s great for a hangover . The champon is made of light chicken bones, so it’s 750 yen . The fried rice (small) is light and has a rich taste of vegetables and chicken bones. It’s a perfect match for champon with a moist texture and sweet seasoning! 2 people visited. They wanted to eat a nostalgic taste that adds a punch using the pepper on the table, and as always it was a delicious champon. It has a gentle taste. Very, easy to eat and delicious. It’s the same during summer holidays, but it seems that many customers think of it as a taste that brings back memories, even though it’s not their soul food.Closed at 3pm.It makes people feel energized, makes them smile, and sparks communication.I think that if I can create energy for people for the day through food, that’s what I’m involved in with the food side of things.The concept is a place to create energy for the day.In towns where raw materials are becoming very expensive and the population is declining, there is a shortage of workers and fewer customers, and it’s clear that this is where we need to add value, and create a store that people will say, “If you come to Yawatahama, you have to go there.” In the future, I’d like to visit Naniwa Sauna, a long-established sauna in Imabari City, Ehime Prefecture.It’s a small place, but it’s a place I’d like to brag about and have people come to.It ‘s delicious, I like it.The “Toast Lunch” is a hearty dish with a homely flavor! It’s like air lolStaff ) Does it feel like home? Yes! It was delicious It’s worth making it because you say that Delicious homely taste Close contact with a long-established sauna bustling with regulars Minamidaimoncho, Imabari City, Ehime Prefecture 5 minutes walk north from Imabari Station Established in 1979 “Naniwa Sauna” Men’s only sauna Parking available 6 spaces available Owner) We purify the water by pumping it up from underground Owner) We purify it with sodium It flows into the upper cold bath The cold bath water is groundwater The normal bath uses heated water from the mains Please enjoy the bathroom It used to have good power but it seems that it needs replacing again The model is old and the wet hood girl came One day suddenly without warning Even though she is much younger She really encouraged me with all kinds of wonderful words Cleaning 10:30 Staff) What preparations do you make in the morning? Like hanging out the laundry, that ‘s how it goes I usually finish shopping early with my mother in the morning and then go shopping Do you run the shop alone until 9pm at night? I usually tidy up and get going in the morning, and I try to get 5-6 hours of sleep in a row . Basically, if I’m really tired I only sleep, and I do have regular days off, but until 2-3 years ago I didn’t , because of my mother’s situation, and I felt I needed to have regular days off, so I think the balance is just right now. What were you doing before you started Naniwa Sauna ? I worked at a coffee shop for about 6 years, and then I ran both the sauna and coffee shop, but then someone came and said they wanted to work at our place for about a year and a half, and that’s how you ended up starting the sauna. My husband likes saunas, so he comes here every day, but we only use the bath at home about once a week. Table condiments: powdered cheese, Tabasco, soy sauce, sauce, shichimi, sansho pepper, salt, furikake. Opens at 11:00 . Menu introduction. Toast lunch 600 yen, Naniwa lunch 600 yen. Tonkatsu set meal 850 yen, ASA set meal 400 yen. Zaru soba 530 yen, soy sauce ramen 500 yen. Yakisoba 600 yen, tonkotsu ramen 500 yen. Curry rice 700 yen. Stir-fried vegetables 600 yen. Chanpon 700 yen, yakiniku 700 yen. Meat udon 600 yen. Tamagoyaki 350 yen . Tamagoyaki udon 420 yen. Onigiri 150 yen. Iced coffee 400 yen. Milk 200 yen. Ice cream 300 yen. Coke float 450 yen. Oropo 400 yen. Coke 140 yen. Yakult 60 yen. CC lemon 140 yen. 1 hour course for adults 600 yen. Children 350 yen One day leisurely course Adults 1300 yen Children 500 yen Customers come in as soon as the store opens Garnish with vegetables Citrus fruits Croquettes Staff) They’ve always used the same miso, Fujisho, the shop next door, has been using it for a long time Eggs Ginger Spring onions Dried bonito flakes Yakko Finished Fried egg Croquette sauce Mayonnaise for fried egg Green laver Toast Dressing Staff) The soy sauce is also from Fujisho? Yes, I’ll have some toast for lunch! Staff) Do you come to Naniwa Sauna often ? Yes ! Monday, Wednesday, Friday, every day , it’s like the air lol Is it like home? Yes! I ate it all up beautifully! It was delicious People say that so it’s worth making it Staff) The menu has milkshakes and coffee floats, which gives it a coffee shop feel Are the menu items inherited from when it was a coffee shop? Milkshakes are especially popular at saunas, as they are served like shaved ice What do you recommend on the menu ? Chanpon and katsudon This is Matsuyama-age, a fried miso made in Matsuyama Miso soup is done. One man comes in. Non-alcoholic beer is delicious. I only drink non-alcoholic. It makes me feel like I’ve had something to drink. Boil soba noodles . Sesame seaweed . Zaru soba noodles are delicious . It’s my favorite. Food and alcohol after the sauna are delicious ! 12:04 A man who is completely ready after the sauna sits at a table. Oropo. This is Oropo . I came here for a relaxing day, so I came in the morning, had lunch, slept, and lazed around. Salt , pasta , pepper , ketchup, egg, Neapolitan . Sorry to keep you waiting. Powdered cheese is delicious. Homemade taste. Staff) Do you always order the same menu? Neapolitan, yakisoba, etc. What do you like about Naniwa Sauna? It’s definitely a homey place. Staff) Did they serve food when the previous owner was there ? The previous coffee shop used to be a shoe store , so we built it from scratch from the interior. We renovated the bare exterior and built it. What is the reason you can work so hard? My mother used to help out here, so I think she would be really disappointed if she quit. Even for her, this is a small place, but it’s a place she wants to brag about and have people come to. Even at 90 years old, she still advertises it and some people actually come here. The bathroom is well-cleaned by the owner. Sauna room. Sauna hat 1,500 yen. Original towel 1,100 yen. A regular customer has come in. He’s at his limit . How many minutes have he been in? About 10 minutes . 10 minutes is the limit . It’s right at the change of seasons, and it’s getting hotter and hotter, right? It may be a little higher even under normal circumstances, but I might have to turn it down a little later. If the sauna temperature is too low, I’ll get in trouble . Massage 1 hour 2600 yen I also enjoyed the massage afterwards Thank you Green pepper Carrot soup Noodle oil Pork, shrimp, squid Chinese cabbage Bean sprouts Pepper Chanpon 600 yen Straight noodles with soup and plenty of ingredients, delicious… Carrot Ham Citrus Egg Cabbage Oil Ketchup Omelet rice 600 yen A nostalgic omelette rice The sour ketchup rice and egg go great together Staff) Do you often eat dinner at the restaurant? I just do it in my free time Yakisoba If I serve it to customers, I serve it on a hot plate I wish I could continue both my mother and Naniwa Sauna However, my body is changing, so I have to think about the appropriate maintenance to respond to it Because I’m getting older , I close at 21:00 Sodium hypochlorite Dishwashing Cleaning the bathtub 22:00 Staff) Is this the end of today’s day? That’s all . I’ll be off now. This was Naniwa Sauna, a sauna loved by regulars.

0:00　西条）ザ・ごはんやさん
地図　https://maps.app.goo.gl/emnNj1qHHSFTnbnE7?g_st=com.google.maps.preview.copy
住所　愛媛県西条市玉之江536―1
URL　https://youtu.be/hBjC7YD121E

35:14　西条）マルトモ水産
地図　https://maps.app.goo.gl/iwYS99GfvrMQhLbR8
住所　愛媛県西条市樋之口４５６−５
URL　https://youtu.be/uQ-Rx58m6xg

1:06:28　伊予）水田商店
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住所　愛媛県伊予郡砥部町麻生２７６
URL　https://youtu.be/nEPw3C9TI_8

1:51:40　今治）昌万
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住所　愛媛県今治市大浜町１丁目３−１６
URL　https://youtu.be/S6N9HHBeNyM

2:13:56　八幡浜）ちゃんぽん亭 イーグル
地図　https://maps.app.goo.gl/5Fest2T3jCtDH3ww5
住所　愛媛県八幡浜市仲之町３５８−２
URL　https://youtu.be/t4QcfS8F5I4

2:36:41　今治）ナニワサウナ、ナニワ食堂部
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住所　愛媛県今治市南大門町３丁目１−１
URL　https://youtu.be/SWKu4cGYytc

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