悪魔的中毒性で名古屋人を依存させる１キロ越えパスタめし屋がハンパない！愛知あんかけパスタ４選
Grilled pork belly with egg topping (M size) Pepperoncini clam broth
Croquette topping This is awesome!
Wow, looks delicious! Meito Ward, Nagoya City
5-minute walk from Issha Station In a quiet residential neighborhood Established in 1979
Karametei Main Store The originator of “Ankake Spaghetti”
A close-up look at a spaghetti shop beloved by regulars for years! 7:40
Close-up begins Mr. Sawada, the owner’s nephew,
manages the main store. Preparing the pot to boil the noodles. Shop owner Mr. Shichi While working as a salaryman For some reason I quit my job Suddenly When my child was still a young infant I started my own business and began this trade. Preparing the thickened sauce Staff) Is this for the sauce?
Shop Owner) Yes. We’re preparing the sauce right now. We’re currently making two kinds of sauce. Originally ours is primarily a “black pepper”
flavor, while other companies use “white pepper”
as their base. Each company caters to its own fan base with various seasonings and
adjustments, you see I myself
have learned many things over the years Naturally, I’ve also
become able to make such sauces Since this is the occasion Having been in this business for 45 years
As a culmination I want everyone to taste them side by side and treat all you anka-spa fans
to something special. Melt the prepared sauce For the ankake sauce
what ingredients do you use How long is it simmered
to make it? Onions, potatoes, carrots, tomatoes
Beef, salt, pepper, and Guroso, right? It’s like making meat sauce, you know? But for ankake spaghetti,
it’s not about simmering. “simmer and bake,” put it in the oven
at over 200 degrees and it takes about two to three days
to make. You have to be careful not to burn it because sometimes you have to be careful, right? After 30 to 40 minutes stir it turn off the heat Stir again Turn off the heat Repeating this process for two to three days Depending on that The more you bake it, the richer the flavor becomes. Skim off the scum. Black pepper. In our house, we tend to Spiced up Black pepper The kind that packs a punch This one’s white pepper Fragrant We use white pepper. Staff) Is this sauce the original thickened sauce?
Owner) Yes, it is. Even at our place, I myself have been
researching various things thinking, “Is this about right?”
and trying things out, I’d been holding off on serving it
until now. There was an event recently in Nagoya City there are over 100 specialty shops for ankake spaghetti,
right? Our competitors
are working really hard So if they’re working hard
to make something that tastes delicious Then We should join forces with our competitors show them
that there’s also this flavor and make it the subject of a program
to feature it I thought it would be even better When I told the TV station about it
They said it was an interesting proposal The TV station looked into it and found
Italian places, Ciao, and others. Since it’s about fellow restaurants,
they’re really hyped up about it. There’s absolutely
no barrier between rivals. Anyway,
it’s just so much fun, you know? All kinds of customers come in, right? What kind of feedback do they give? Things like that
I really, really want to hear them Among the customers they have their favorite places but this was great
I’d wanted to try it at least once That’s the kind of
feedback I got and I started having internal conflicts To be perfectly honest
I couldn’t hold it back At the very last moment
At 70, for the first time I thought it might be fun
to give it a try I created a sauce using white pepper
by tracing my own memory Potato starch Dissolve potato starch in water Use the dissolved potato starch
to thicken the sauce Anyway, I When I was doing this after quitting my salaryman job I’d go eat at places like Yokoi-san’s Mr. Chao, we’d go out to eat, right? I like all the flavors. I’ve been going around
to different spaghetti shops with thick sauce I figured this is the mainstream flavor, so to speak. So I decided to try my hand at it. It’s all self-taught, you see. I stumbled into this world without knowing it. I just copied what I saw
so my way of learning is a bit different My way of thinking is totally different too If anything, more like a subtle more subdued If the spice is white pepper This one packs a punch. Black pepper The spiciness varies greatly
depending on the harvest season So the taste and flavor changes
are surprising, right? Depending on that flavor customers’ likes and dislikes
become very clear Couples come here, right? The husband tends to be
the one who likes alcohol more, you see. So, I can tell
which flavor he prefers, but When a woman says, ‘This is a bit too spicy for me,’ if you suggest white pepper at that moment, ‘This flavor might actually suit me quite well,’ That’s the kind of feeling, you know? All these different spaghetti shops with thick sauce You can tell they’re really trying hard I’m more of the type who doesn’t stick to just one place and likes to try out different shops That way I think it would be good if it spread
That’s what I think Everyone’s working really hard, you know. Two types of thickened sauce are complete. We have a part-timer who’s been with us for 17 years
and she’s been eating this all along After we developed this
and she tried it she said, “I think I might like this one better.” If she says it’s delicious, I thought, “This might work.” That’s also what got us started selling it. We get help from our part-timers Boil the noodles Karametei’s original spaghetti
The noodles are thick, 2.2mm Add noodles to pot Stir the noodles From the cross-section The gluten inside will escape Stir it as much as possible
at key points Not stirring it enough is also bad How old were you
when you started working here? I came here at 32. It’s been about seven years. The master invited me
and then I came over here At first, it was around Ikeshita and then over here. I’m currently serving as the store manager. Once the noodles are boiled, Drain them once
Then discard the water again Staff) Are they cooled with cold water?
Store Manager) Yes. We stick the shower in to cool it from the bottom
to make the noodles firm up faster. Chill the noodles with cold water. From the bottom up. Repeat several times
until the noodles are chilled Transfer the chilled noodles to a colander Do you have any particular preferences regarding pasta? What I’m particular about with pasta is is that the spaghetti absolutely must have
that “chewy texture.” So, at any thick-sauce spaghetti restaurant, they seem to narrow it down to two or three manufacturers Each manufacturer they bring out a nice flavor. Staff) Is it busy at lunchtime?
Manager) Well, From around 11:30 to 12:30, I’d say. From then on, it gets crazy
Like, peak time Customers come in all at once Making the thick sauce pasta croquette This is for making a new item Staff) A new item?
Shop Owner) Yes Pasta croquette with thick sauce Staff) Is there thick sauce inside the croquette?
Shop Owner) That’s right. “What kind of food is ankake?” When you ask what it is, There’s only food you can understand after coming to Nagoya,
right? That’s definitely What it tastes like, right?
You wouldn’t be interested, would you? For people like that too, I thought about making something easy to eat while walking.
That’s the idea I came up with. The idea of eating sauce and spaghetti
while walking isn’t that impossible?
No matter how much I think about it no matter how you look at it,
how could you possibly eat that spaghetti? Spaghetti = pasta
you know? If it’s pasta,
there’s macaroni, there’s penne, just pour the sauce into it,
right? That’s how it all started. Today is the first time.
We’re releasing it. I don’t know how customers will react. Buy it there
and eat it while walking Hope they get a taste of the sauce. That’s the idea behind it. What I’m saying is
it’s all spur-of-the-moment stuff Quit my job on a whim Just a sudden whim
A spaghetti shop That’s the kind of life I lead But it’s interesting, right? Our place It’s a bit of an exaggeration to call it a central kitchen It’s almost hotel-grade equipment, you could say. The manufacturer has
provided us with It’s a machine called a
blast chiller. It’s rapid freezing. And there’s also a vacuum machine With these,
we can do anything. We make almost everything in-house. Like tonkatsu,
or chicken katsu. Things like that All of it Thanks to the blast chiller 95% is all handmade So it takes a bit of effort, you see. This time I thought about it It’s pasta with thick sauce Preparing the croquettes for the thick sauce Croquette filling Cut up the frozen ingredients Coat the cut ingredients with flour Penne, corn, and cheese And sauce Normally you have to let it set
right? We need to fix that somehow. I was wondering if there was any way we could manage it. Freezing it is the only option. Staff) After this, do we coat it in breadcrumbs and fry it?
Shop Owner) Yes, yes. Won’t the sauce flow into the oil? That’s the biggest problem. Only after solving that
can you make croquettes. You have to freeze it,
and it flows out, and it crumbles. It’s big. It’s big though. But it’s satisfying to eat. What does spaghetti with thick sauce taste like? This is interesting, right? If you feel that way those people
get hooked on the world of ankake Just try thinking about something like this Whether it hits the mark or not
I don’t know I’ve been making ankake spaghetti
for 45 years now in some form or another
what I think and turn it into action
and commercialize it, that would be nice I’m thinking about various things and working on them. Dip it in the egg mixture and coat it with breadcrumbs. Mixed vegetables Onion Carefully remove
the brown outer skin and core Chop the onion Cut the tomato Boil the eggs Cool the boiled eggs in ice water Peel the eggs Finely chop the eggs in a blender Prepare beaten eggs Clean the kitchen Do you always clean like this
after boiling spaghetti? Yes,
we clean it every time. Spaghetti ingredients splatter everywhere It’s really hard to get off. It can cause rust too. I do it every time Scrub with detergent, rinse with water
Clean the stove thoroughly On December 25th last year There was a place
where we had been renting seven parking spaces About 20 meters from here There’s a parking lot with seven spaces Most people seemed relieved, right? Then suddenly last December
the lease was terminated To keep operating at this location
we had to figure out what to do I started to worry that if things went badly, the shop might disappear.
I felt a sense of crisis. So that if someone asked,
“Where is the parking lot?” so I could guide customers
to coin-operated parking lots and such. I started coming to the shop every day. Actually, I’d already retired, Well, that’s not really possible anymore, but suddenly things got a bit busy
and that’s what happened We always have five staff members
working, but To ensure our customers can eat with peace of mind I think we really need
to increase the number of staff a bit more. That’s also a possibility. Especially for a place like ours three blocks back from the main street on a one-way street in a residential area, Getting someone to come here
is a once-in-a-lifetime thing It’s the kind of place you stumble upon when you get lost, you see To ensure our customers can eat with peace of mind
We provide prompt and courteous service Office workers and such are
busy people, you see. They want to eat quickly and get home quickly. Customers who park in coin-operated parking lots 10 minutes from work
10 minutes from home If they can come from a distance like that
310 Within that 40 minutes take their order, prepare the food,
have them eat, chat a bit, and then have them leave. To make it work like that, After all, “table turnover”
becomes necessary, so I figured having a few more staff members
might make customers feel more at ease. After all, if you can’t keep an eye on the finer details Wouldn’t it be a shame
if customers were disappointed? What’s the maximum number of customers you’ve had? About 300 people came. When we were featured on the show
“PS Gold”… Spaghetti-tei Chao-san
and (the returning) Italian-san did it together Before that, you see When Sore-san appeared on Kenmin Show That was Sore-san’s show, but I think about 240 people came Our place has a pretty limited capacity, you know At best, I think three and a half or four rotations
is the absolute maximum. Even if they’re first-time customers, Even though there are many other restaurants from among them and spend your precious money
to eat there, right? It’s an adventure, isn’t it? In response to that coming to eat at our shop
means to be perfectly honest
we’re grateful to each and every one of them Business Hours
11:00 AM – 2:30 PM
6:00 PM – 9:00 PM
Closed Sundays Parking
1 space behind the restaurant When using nearby coin-operated parking lots
100 yen discount on meals over 1100 yen 30 seats
8 counter seats, 8 tables Piccata Spaghetti: ¥1041 / Milanese Spaghetti: ¥1300 Milanese Spaghetti 1209 yen, Egg Drop Spaghetti 1300 yen Pepperoncini Clam Base 927 yen Size List
S Size Regular Price, M Size 163 yen
L Size 327 yen, W Size Regular Price x2 Lunch Menu
Shibire Spaghetti 990 yen Pasta Croquette with Thick Sauce 350 yen Table Condiments
Pepper, Spices, Tabasco Opens at 11:00 Regulars are the first to arrive Ordering pasta croquettes with sauce and
bacon and egg spaghetti Frying the pasta croquettes with sauce Fry thoroughly until cooked through Wrap the fried croquettes
in a paper bag for fried foods Pasta croquette with thick sauce The sauce is packed all the way inside the penne Crispy coating with rich sauce
A piping hot croquette that’s super satisfying Heavier and tastier than it looks! Stir-fry thick, chewy noodles
in lard Hot spaghetti Even at about 90 degrees
it’s perfectly fine But when it hits the air it cools down, you see. When it’s ready, if we serve it at around 90 degrees, by the time it reaches the customer it’s usually around 70 degrees or so With spaghetti,
it cools quickly when exposed to air, so we absolutely have to prevent it from cooling down. In short, temperature control is
necessary, right? If it’s
a little cold when it comes out, the sauce itself loses its flavor too. We take care to ensure it’s piping hot when served
so it can be eaten at the perfect temperature. Pour two sauces This one is black pepper and this one is white pepper. Half and half of the two sauces. Half-and-half bacon and egg spaghetti Rich sauce with punch and tang
Spicy and refreshing, clinging to the chewy noodles I heard you come here often
earlier How long have you been coming here? Three generations of our family come here. I came here before I can remember. I don’t remember
when I first started coming. The pepper really packs a punch. It gives me such a sense of satisfaction. There’s a lot of this. This one, with Karametei’s sauce. I prefer
Karametei’s sauce. Finish the plate cleanly
Have the usual light chat with the owner Thank the staff and leave the shop With a full stomach, I dash briskly into the city. A pair of men and women enter the shop Order two Mirakan Spas A wide variety of toppings are lined up Sausage, ham, bacon, onion, tomato
Snow peas, mixed vegetables, mushrooms Stir-fry the generous ingredients skillfully Pour the thickened sauce over the noodles Mirakan Spaghetti Paper aprons are
provided near the entrance and each seat Enjoy both meat and vegetables
The classic Mirakan The punchy thick sauce
perfectly coats the chewy thick noodles Twist the noodles to coat them generously with sauce
The spicy umami flavor is addictive Packed with vibrant, colorful vegetables
A healthy dish that’s good for your body Two men enter the restaurant (Employee) Piccata, large size?
Customer) Me too! Employee) Two picatas, is that correct?
Customer) Yes Stir-fry noodles in plenty of lard Stir-fry pork Coat pork with beaten egg Piccata That’s the Piccata L size. A familiar favorite in ankake spaghetti
The wildly popular golden-fried pork The sauce’s spicy kick
will get your appetite going Do you often have pasta with thick sauce? I like ankake, so The sauce is delicious, isn’t it? A takeout customer arrives Pack the noodles
into the takeout container Pack the thickened sauce
into the dedicated bag Immediately transfer the stir-fried ingredients
into the bag Seal the bags containing the thickened sauce and ingredients Quickly pack into containers Takeout ankake spaghetti Two men enter the store Extra Napoli M sauce and large grilled meat, please Making Napoli spaghetti Stir-fry shrimp Coat shrimp with beaten egg Pour plenty of thickened sauce over it Extra Neapolitan sauce Napoli, please! Napoli Spaghetti (Medium size, extra sauce) Make Yakiniku Spaghetti Stir-fry pork, onion,
and mixed vegetables Yakiniku sauce Stir-fry pork and vegetables with sweet and savory sauce Place the sweet and savory stir-fried ingredients
on top of the spicy thickened sauce Yakiniku Spaghetti (Large Size) Pepper Excuse me
Here’s your Large Yakiniku. The savory meat flavor and the chewy texture of the thick noodles
The satisfying punch is irresistible Welcome! Making an omelet spaghetti Wrap the noodles in egg Pour thickened sauce over the omelet Fried chicken Arrange around the omelet Omelet with fried chicken topping! Omelet Spaghetti (M size) + Karaage Make Shibire Spaghetti Stir-fry spinach and Taiwanese minced meat Top with Sichuan pepper-scented ingredients
The numbing gravy spaghetti is complete Spicy Noodles Making Gussan-style Noodles Asparagus, fried eggplant, tomato Cheese Sear the cheese with a burner Gussan’s House Spaghetti Making Milanese Spaghetti Sausage, ham, bacon
And mashed potatoes, right? Seal in the flavor all at once with high heat. Once it’s browned, it’s done. Extra toppings for a rich, creamy texture
A thick sauce spreading across the plate Top the spicy sauce with
flavorful ingredients Milanese Spaghetti (Medium size, extra sauce) Excuse me
Your M-size Milanese Omelet noodles Gently wrap the noodles in fluffy eggs
and shape them Pour on the glossy sauce
and add a splash of color for the finishing touch Omelette Spaghetti Arrives Croquette Topping Prepare the pepperoncini clam base Sauté the clams Add noodles
Season to taste Quickly plate the stir-fried noodles Finishing sauce Garlic chili clam base + croquette Chicken cutlet Plate the piping hot chicken cutlet Here you go! Mirakan Spa (M size) + Handmade Chicken Katsu Crispy fried chicken cutlet
with spicy sauce clinging thickly A tangy, stimulating sauce with the refreshing acidity of tomato
The delicious flavor clinging perfectly to the chewy noodles is irresistible! Order received for Karametei Spaghetti and Mirakan Spaghetti. Pour the thickened sauce over the noodles topped with wieners. Scatter the egg over the entire dish. Karametei Spaghetti Prepare the Mirakan Spaghetti. Stir-fry the colorful ingredients
over high heat all at once Mirakan Spaghetti and Karametei Spaghetti arrive Colorful vegetables
combine with a spicy sauce to stimulate your appetite The gentle egg and the sauce’s kick
An addictive flavor Mmm, delicious! Staff) Do you come here often?
Customer) This is my first time. I’ve been meaning to come for a while.
It’s close by, you see. I saw PS and thought, “I should go soon.” Staff) How is it? Your first taste?
Customer) It’s delicious. Do you eat ankake often? I eat it fairly often. It’s on the spicier side, isn’t it?
That’s just how I like it. It’s like you’re visiting for the first time.
That kind of customer… don’t have to guess what we want. are what we want to hear most. But within the Chubu region, it stops at Shizuoka, you see.
Ankake spaghetti, ‘It just can’t become a national dish’
That’s the problem we have I’m trying to figure out how to get it out to the regions and see if it can take root.
I’m trial and erroring my way through it. I’d like to be of some help with that too. I always keep that in mind
when I’m thinking about things, you see. Surprisingly, “taste preferences”
are tricky, you know. Miracan Spa The three workwear-clad brothers’ dishes are ready The punchy pepper sauce
soaks into your working body with deliciousness… Finished the huge pasta portion cleanly! Pork, garlic sprouts, mushrooms,
mixed vegetables Garlic Sprout Pasta Fluffy and creamy spaghetti
A melt-in-your-mouth finish that cheese lovers can’t resist Fluffy and creamy spaghetti, large size
Thank you for waiting Making Viking spaghetti Handmade Fried Marlin Thickened sauce Plating the fried egg and fried swordfish Arrange the wieners too
Viking Spaghetti is complete 12:00
Refill the sauce one hour after opening Cover the roast ham and bacon with eggs
Gently plate it Carbonara Spaghetti Egg Popai Spaghetti A couple came in Ordered two Mirakans Mirakan Spaghetti + Fried Egg There’s one shop in Naka Ward, you know. That one’s the same
Karametei in Marunouchi That place too I’ve been there a few times during lunch breaks Staff) You go on work days and days off too?
Customer) Yeah, yeah. I really like this sauce. This sauce is the best, and there are so many kinds to choose from. It’s hard to choose though lol Do you have any recommended menu items? Probably something like Mirakan or… The trendy stuff. Is that kind the tastiest? The kind with a lot of pork cutlet on top, or I’ve never tried those kinds of things That’s what’s coming up
The challenge Got an order for spicy spaghetti. Pork, leeks, bean sprouts
stir-fried in soy sauce sauce. Spicy Spaghetti (Medium Size)
Choose your spice level from 1 to 3 The chili pepper heat clinging to the noodles hits you straight on
That addictive deliciousness! The perfect balance of pepper and chili heat
Before you know it, you’ve finished everything After the burning heat
Cold water is irresistible Make piccata Lightly coat thinly sliced pork with egg. The juicy meat’s umami and
fluffy eggs are a perfect match! Piccata (Medium Size) For customers ordering the Medium Piccata Omelet Spaghetti (S size), Piccata Spaghetti (S size) 12:13 Preparing ingredients during busy moments Cutting tomatoes What’s your favorite menu item, Shichi-san? I like tomatoes Tomatoes, asparagus, and cheese go surprisingly well together The sourness and cheese actually go pretty well together. So it’s basically like pizza, right? It suits my taste
That’s all I eat At this point When you measure the temperature it’s around 85 to 86 degrees. It gradually gets lower When we serve it to customers
it’s around 65 to 70 degrees. Any lower than that it won’t taste good That will be ¥1,875 Asked about the parking lot Shop owner) Parking lot… I’m sorry
Customer) No, no Shop owner) Oh, where did you park your car…
Customer) I parked in the free lot. That’s good. We look forward to seeing you again.
Thank you very much. Hand washing
Frequently and thoroughly Mild sauce coming right up! This sauce is made for children. It doesn’t contain pepper It’s a mild sauce that’s easy to eat. For those who don’t like spicy flavors, or those who dislike pepper Making carbonara Ham and bacon
Wrapped in fluffy eggs Top with melted cheese
and sear with a blowtorch It’s carbonara cheese Make Yakiniku Spaghetti Add onions and colorful vegetables
to stir-fried pork Season with yakiniku sauce Finish with a sprinkle of sesame seeds
Yakiniku Spaghetti is complete The savory sweet-and-salty meat flavor and spicy sauce
are perfectly complemented by the tangy heat of Tabasco sauce The chewy texture stimulates your appetite! You mentioned earlier that you’ve been coming here since childhood Since the master’s previous shop Staff) For decades?
Customer) Yeah Once you try this place
You won’t be able to eat other an-kake Make the Tomachi Spaghetti Stir-fry the tomatoes and asparagus
and plate them Melted cheese Sear with a blowtorch Tomato Spaghetti Present your coin parking receipt
for a ¥100 discount on orders over ¥1,100 Two male customers enter the store Order two Karametei Spas (L size) Here is your Karametei Spaghetti. Thank you. (Employee) Would you like a paper apron?
(Customer) No, thank you. Enjoy your meal. Looks delicious. The chewy texture of the thick noodles
perfectly coats the savory sauce. The mellow richness of the egg and the spicy sauce
create an exquisite balance—delicious! A little spicy It’s different from regular thickened pasta. The black pepper really packs a punch. It’s the best, right?
with thick sauce spaghetti. I was seriously pissed off,
so I’m going to eat something delicious on the way home lol I lost. I polished off the large size! Thank you. That’ll be ¥1,190 per person. Customer) Thank you for the meal.
Employee) Thank you. Making piccata Staff) Where are you from today?
Customer) Toyota City. Do you come often? About once a month. I see. Do you have any recommended menu items? Mirakan, of course. I’ll have the piccata lol The ones fried properly in lard are delicious, huh? Staff) Have you been coming here for years?
Customer) Yeah, since the old shop back when it first opened. Staff) So we’ve been doing business for decades?
Customer) Yeah, I’m hooked now. The owner gives him a parting gift Owner) Eat it while you walk home.
Customer) Thanks! Shop Owner) It’s just right for croquette lovers.
Customer) Looks delicious! Inside the crispy coating
is piping hot sauce and penne packed tight! Staff) Is it good?
Customer) New today! This is good! Thanks, boss~ Owner) Thanks
Customer) See you later Owner) How was it? Encore
Customer) It was delicious! Parent and child enter the shop Miracan Spa Carbonara Thank you for waiting
This is the buffet Noodles coated in a rich, appetizing sauce
You won’t be able to stop eating! Crispy & fluffy mild swordfish
paired perfectly with a spicy, tangy sauce! Classic red wieners
Blend gently with the richness of the sauce Finish every last bit of sauce! Onions, tomatoes, snow peas,
mixed vegetables, mushrooms Country Spaghetti + Hamburger Steak Two men enter the restaurant Piccata Spaghetti and Fluffy-Soft Spaghetti arrive The chewy noodles wrapped around the fork
bounce pleasantly in your mouth The fluffy soft egg and melted cheese combine
with the chewy noodles for an outstanding taste! You can’t stop eating the sauce-covered spaghetti Do you have any menu items that are always ordered? It’s fluffy and creamy.
That’s our top recommendation. How long have you been coming here? Since I was introduced…
About a year or two? I’ve probably been coming for 14 or 15 years. Thank you for the meal. Thank you. Carefully wrapping the fork in a paper napkin About 8 or 9 years ago When I got cancer and was near death
she saved me got the other part-timers together so I could go to the hospital
and they worked hard Thanks to you guys protecting the shop
I was able to get hospitalized Young couple enters the shop Yakiniku M + Pork Belly & Egg Topping
Asparagus Bacon S coming up Stir-fry asparagus, bacon,
and mixed vegetables. Asparagus Bacon Spaghetti (Small) Sesame Fried egg Grilled pork belly (M size) and fried egg
topping Wow, that’s awesome! Looks delicious! The crispness of the asparagus and the savory flavor of the bacon
add the perfect accent to the chewy noodles The savory meat and the kick of the spicy sauce
The chewy noodles fill a man’s stomach heartily! Delicious Do you come here often? This is my first time. How is it? The taste? It’s incredibly delicious. That’ll be a large Mirakan. Popeye Spaghetti. Pikata M, please. Carbonara. Yakiniku Spaghetti (Medium size, extra sauce) Prepare Tamago Yose Spaghetti Cut the fried cutlet
into bite-sized pieces Cover the cutlet with egg Serve the cutlet
with mixed vegetables on the side. Egg-coated Spaghetti This is roughly 100 grams It’s tender We’re particular about the flavor It’s the same with hamburgers. We use three kinds
of meat. Finely shredded minced meat and breast meat plus 6mm minced meat and plus sliced beef brisket Cut it Then mix it Add soy milk or something like that
Arrange it and fry it Surprisingly, that
is delicious, you know It takes some effort, though. Even just one thing If that means customers will come, that’d be great like saying “The tonkatsu is delicious,” or “I want to eat hamburg steak,” At times like that Even if we compete with hamburger steak specialty shops we’ve perfected it to a level
where the taste is just as good. We can achieve that
thanks to the blast chiller, right? A man enters the restaurant I’ll have the Mirakan Spa, size M,
please Here is your Mirakan.
Thank you for waiting. Scoop up the colorful toppings
and mix them into the noodles with a fork. With its spicy aroma,
slurp it up heartily along with the toppings. The noodles coated in a spicy sauce
and the vibrant colors of red sausages and snow peas stimulate the appetite. Savoring every last drop of sauce MIRAKAN S special topping
Adding Preparation work is done between service times. 14:02 Spaghetti with shrimp, tomato, cream (etc.)
well mixed together Spaghetti as the main dish
A plate where you savor the flavor change with a thick sauce ETC shrimp tomato base Spicy Spaghetti + Homemade Chicken Cutlet Fry the homemade hamburger topping When you bake it in the oven,
the juices just squirt out, you know? But with this cooking method,
the juices don’t come out. Because it’s homemade hamburger steak It’s delicious Mild sweet and spicy sauce Tomachi S Asparagus Bacon M
with Karaage Topping Noodles topped with thickened sauce
made without pepper Karametei Spaghetti (Mild Sauce) Prepare Tomachi Spaghetti Arrange asparagus and tomatoes Sear cheese with a burner Tomato Spa Topping: Karaage (Japanese Fried Chicken) Asparagus, Bacon, Mixed Vegetables Asparagus Bacon Spaghetti + Karaage Ordered Yakiniku Spaghetti Arranging the pork Staff) Is this oil lard too?
Manager) Yes, it’s lard. Yakiniku Spaghetti (Medium Size) ¥1,275 A mountain of meat piled atop chewy noodles
A hearty man’s meal dedicated to hungry guys The savory aroma of pepper and grilled meat
stirs up your appetite The rich flavor of spicy sauce and juicy meat juices
coats the chewy noodles thickly The sweet and savory
meat flavor is irresistible! The combination of spicy sauce and sweet-spicy meat is exquisite
A punchy flavor spreads throughout your mouth Ordered the Egg-Topped Spaghetti
Order the W size Staff: So the ‘Double’ means double pork cutlet too?
Manager: That’s right. Double pork cutlet Normally we use two eggs,
but we use four. 600 grams of noodles Triple the sauce What’s the total weight? 1 kilo, right? That’s rare.
Double portions? W-size noodles are 600 grams! Sometimes I add 400 extra noodles There are people who make it 1 kilo of noodles Not many people do that though lol The pork cutlet is fried Half & Half Sauce is 3 times the normal amount! Egg Drop Soup Spaghetti (W Size) ¥2500 Total Weight 1.2kg 600g noodles, double toppings, extra-large thick sauce
A volume that challenges your stomach Crispy coating, soft and juicy inside
Melting egg envelops it smoothly Spice-scented thick sauce
clings richly to the chewy noodles A chewy, springy texture
Pairs perfectly with the rich sauce The juicy deliciousness of freshly fried cutlet
Reaches your satisfaction center along with the spicy sauce What do you find truly rewarding
about doing this job now? I love my family. I came here wanting to work for my family. I’ve lived a life where I was almost homeless at one point. I’d been a burden to my family, so I was constantly thinking about
how I could make my family happy. It wasn’t about succeeding or anything like that
I was just reckless, you know Desperate, but I just loved this spaghetti with sauce and wanted to spread it around
That’s what brought me here I can only feel gratitude
towards the family who supported me until now. Anyway, I’m grateful to the family
who believed in me and followed me. If something happened to my family…
I might not have been doing this. Do you have any challenges you’d like to take on now?
Any goals? Well… even if I were to take on a challenge
I’m already 70, you know. Things I think of
Things like that I just want to keep doing things I want to do things without leaving any regrets
That’s how I’m doing it The ever-evolving “ultimate” ankake spaghetti
Come visit Karametei! Sakae, Naka Ward, Nagoya City, Aichi Prefecture
10-minute walk east from Sakae Station Established in 1961
So~re Ankake Spaghetti Headquarters Soul Food Restaurant
~The Birthplace of Ankake Spaghetti~ 42 seats
(12 counter seats, 30 table seats) 7:54
Close-up begins Before adding the (tomato) paste and (tomato) puree,
we simmer the vegetables relentlessly. Simmer the vegetables and let them rest for a day.
Today is the second day of the process. Add the paste and purée to that.
Then add this coarsely ground beef. Now we’re going to bake it in the oven. Staff) That’s incredibly labor-intensive. It’s tough work, haha. When you do this slowly, the umami of the vegetables
and the sweetness of the vegetables, along with the umami of the meat, really concentrates. This step is incredibly important. Staff) How many servings does this pot make? About 300 to 400 servings. Simply put, it’s miso soup. Staff) Like dissolving miso We call this mixture, after baking and simmering it thoroughly,
“miso”. Bake the stirred pot in the oven
and let it rest again. The sauce baked in the oven and rested We spread this out and finally
(with starch) to set it. Add seasonings to hot water,
then add this miso and dissolve it to make the sauce. Think of it like “miso soup”. Use 2.2mm thick pasta Boil the pasta A dish made by stir-frying pre-boiled spaghetti in lard or vegetable oil,
then topping it with sauce is called “Ankake Spaghetti” Rather than being a local specialty,
it’s often called junk food aimed at young men They consume massive amounts of pasta every day. Today, a total of 34 kilograms. Staff) Is that the amount of pasta consumed in a single day? No, just for lunch today. We’ll keep boiling extra during lunch too, so The amount consumed varies depending on the time. Depending on the weather and day of the week,
customer traffic changes completely… So we boil this much in the morning
and then boil more as needed starting in the afternoon. Shredded cabbage Two people lower a large stockpot Cooling the boiled pasta Staff) Are you the second generation, Mr. Kanaoka? Strictly speaking, I’m the third generation. Because our shop has the longest history of serving ankake pasta. This year marks 62 years… That’s a long time lol. You’re older than me lol. Transfer the pasta, which has been cooled in water, to a colander. Preparing the piccata Carefully trim the sinew Pound the pork This breaks up the meat, evens out the thickness, and ensures even cooking This makes it easier to bite through with your teeth when eating. Season with pepper. Crack the eggs Separate the yolks Grill on a hot plate It’s called “Golden Grilled Pork” Cook it about 60% done and refrigerate it When an order comes in, finish it by grilling it again on the hot plate If we did this work after the order came in
it would take an incredibly long time to serve it Staff) So this is how piccata is made. I think piccata methods vary by restaurant. Since it’s “Golden Grilled Pork,”
as long as you use pork and eggs, it becomes piccata. Staff) It looks like miso, doesn’t it? Yeah, it looks like miso, right? Add the dashi stock powder
Then you add the miso, right? (How to make miso soup) Isn’t it similar? Coating the pork loin cutlet Peeling eggs Staff) Have you been working here long? I’ve been here for a year. I’m still the youngest one here lol I’m still a rookie here lol The youngest is the manager I’m the newest hire, lol Preparing the hamburg patties Add ketchup to the ground meat, eggs, onions, and seasonings,
then knead it together. Staff) Is basically everything handmade? No, not everything For the things we’re particular about
we prepare everything in-house If we did everything handmade
we’d collapse… lol Nowadays, frozen stuff tastes good too, right? We try out various frozen products
and decide which ones are best through group discussion. Grilling hamburg patties The menu name is “Meatballs” He’ll be 75 this year
A veteran employee with over 40 years of service Has worked since Manager Kanaoka was 5 years old Our unsung hero Knows him from his father But he’s an old man
So he’s got his stubbornness lol Strain the sauce Prep for croquettes Cute, right? lol Cute, but surprisingly high combat ability. Staff) Was it introduced recently? It’s been about half a year since we introduced it. The number represents the year the shop was founded. We also have a booth at Nagoya’s “Nippon Do-Manaka Festival”. We were also considering selling outside. we take the fresh sauce with us pouring it directly over the food on the spot It inevitably adds extra steps. With frozen sauce, you can heat it up in a water bath inside the van. Customers can eat it right there
or take it home to eat later. That’s why we make frozen sauce For use in dishes like Mirakan
Peel the tomatoes Cut and prepare the peeled tomatoes Taste it. We have something called “Classic Sauce”
at our place. It’s a sauce that recreates the original flavor from when we first started. For our 50th anniversary,
we thought about doing some kind of event, But we couldn’t come up with a good idea… Then when I saw the recipe notebook I realized the sauce I make now
is quite different from the original I thought, “Let me try making it once,” and when I did, it had changed quite a bit, so I thought it was interesting. I tried doing it for just one month, But then the customers got hooked on it When I said I was quitting
the customers got seriously mad lol So now we have two sauces! If you try it, you’ll kinda get it Just try it once The sourness and spiciness are pretty strong, right? So that’s why the old style was more like that, huh? Mix starch into the sauce
to thicken it. The rice is done cooking. Prepare forks to place on tables Clean the restaurant Cleaning the kitchen before opening Wieners for the signature dish “So-re”
Placed near the sauce The sauce’s thickness is perfect
Opening preparations complete Handwritten today’s daily lunch special Daily Lunch Special 950 yen Business Hours
Holidays: Lunch service only
Closed Sundays Every 11th is Noodle Day
Free extra noodles! The largest pasta portion is double the lunch size!
Noodles 950g Rice 500g Sauce 600g Salad 100g Seafood Spaghetti: ¥1000
Karaage Spaghetti: ¥900 Kids’ Thick Sauce Spaghetti: ¥300
Piccata Bento: ¥1050 Potato Salad 500 yen
Curry Rice 700 yen Collaboration item with GoGo Curry
Legendary Mirakan Curry 1000 yen Table condiments
Garlic, Tabasco, Black Pepper Alright, I’ll open it! Opens at 11:00 Thick noodles, 2.2mm in diameter
Stir-fried in lard mixed with salad oil The normal noodle portion is 300g, offering outstanding volume Topped with sausage and boiled egg
There you go, 700 yen Take the fork from the table Bite into the piping hot pasta Spaghetti topped with pork loin cutlet in egg sauce
is called “Tamago Yose” Tamago Yose 1000 yen Tamago Yose with sausage topping
¥1100 Before the man sat down
Ordered Omu Spaghetti Omelet Spaghetti:
A runny egg placed on top of pasta, Omelet Spaghetti: 850 yen Sprinkles Tabasco sauce Slurps up the noodles in one go A man casually enters the shop Orders the “So-re Lunch” Lunch set! 900 yen
Includes salad and rice Slurping piping hot pasta Pushing rice into his mouth… Finished it all cleanly
This is everyday food in Nagoya… Stir-fry pasta in lard
Characterized by its chewy texture Here we go (Classic Sauce) Plenty of Tabasco and black pepper A punch with the savory flavor of pepper
The spicy sauce is irresistible… Finished it with ease The classic “Mirakan” topped with wieners, ham,
fresh tomatoes, and other veggies The legendary Mirakan, 1.2 times the size
¥950 Top it with salad… Stir and slurp Some enjoy it in their own unique way Keep stir-frying the pasta There you go, lunch! Fried egg topping
1000 yen Deep-fried shrimp Daily Special Lunch: ¥950 11:41 Nagoya businesspeople fill their bellies at the spa Rich sauce clings to thick, chewy noodles… Staff) What’s so great about Sore-san? They have a variety of night menus too It’s fun to come for drinks at night and try a menu that’s a bit different from lunch Sore (Classic Sauce)
Fried egg topping The order rush just won’t stop… Two office workers enter the shop. They’re overwhelmed by the extensive menu… Researching with a sideways glance… Two Mirakans The order arrives Legendary Mirakan 900 yen
Original spaghetti mixing Milanese and country styles Loaded with red wieners, ham, and more Rich sauce with a spicy kick
Large tomato chunks add a refreshing touch Thank you for the meal Thank you! Lunchtime
Customers pouring in Customers waiting for seats…
We’ve had up to 271 customers come in just for lunch. Staff) Is it always like this? Is it always like this? Today… Is it usually like this? Still dead slow! If I say it, it’ll sound like a lie, right? lol Karaage Karaage 1.5 servings Karaage (Classic Sauce)
¥1000 One male customer arrives Orders Milanese 1.2x Milanese
Sausage, ham, vegetables Milanese 1.2, please With plenty of black pepper 400 grams of hearty spaghetti… Polished it off! Clean tables promptly when they become available Piccata 900 yen Collaboration with GoGo Curry
Legendary Mirakan Curry 1000 yen Two men enter the restaurant Order two Piccata Bento boxes If you can’t decide what to eat, try this!
Pikata Bento with lots of side dishes This volume is very satisfying Thank you for the meal! Finished it all cleanly Cheese omelet spaghetti Here we go—fried egg topping Here we go (Classic Sauce) The legendary Mirakan, fried egg topping Egg Yose 1000 yen Legendary Mirakan 900 yen Tonkatsu Tonkatsu Spaghetti with Cabbage Topping Here we go! Cabbage topping! Here we go! (Classic Sauce)
Cabbage topping! Staff) At a thick sauce spaghetti shop
Where they put cabbage on top Probably not Buffet: 1100 yen
Fried shrimp / Fried oysters / Fried egg / Sausage Ordered 1.5x extra eggs Extra Eggs 1.5x Serving
¥1100 Spaghetti topped with pork loin cutlet and egg, a hearty serving Noodle quantity: 500 grams The pork has a satisfyingly chewy texture Tabasco is a must with spaghetti In search of the exquisite ankake spaghetti
beloved for years in Nagoya Many customers come today Katsukawa-cho, Kasugai City, Aichi Prefecture
20-minute walk from JR Katsukawa Station Established 2002
Pasuta Ankakitei One of Nagoya’s soul foods
A specialty shop where you can enjoy rich, thick-sauced pasta 5:09
Preparation begins Owner Mr. Mori (60 years old) Making vegetable purée Garlic Onion Sauté the vegetables in the stockpot Oil made by mixing lard and salad oil Cool the boiled potatoes with water Place peeled potatoes into the pot Stir the pot I’m making the sauce now That’s day one of it. It takes two or three days to make, though. Day one is vegetable paste Let it rest for a day The next day, paste purée Then add the ground meat Simmer for 6 to 8 hours This is the finished product We’ve been here since we relocated
about 7 years ago we had a shop a bit further over there,
but they had us vacate because
they were tearing down the apartment building We just happened to find a good spot About seven years here, I guess. How long before that? It’s written there. Moved to the current location in June 2016. So it’s happiness God gave us a push
That’s how we interpret it When we were evicted and sales dropped,
there was nothing we could do about it, Thanks to that
sales have gone up Customers keep coming in, and this place Bake in the oven While doing other prep work
Checking the baking progress A stockpot simmered for about 3 hours Blend the vegetables into a paste in a mixer Salt and pepper Let the finished vegetable paste rest for one day Make the thickened sauce Salt Pepper Potato starch For the sauce on the pasta with sauce Heat the sauce Water-dissolved potato starch Thicken the sauce for the pasta with thickened sauce The thickened sauce is complete Boil water for noodles Boil extra-thick noodles
that stand up to the rich sauce Personally, I think noodles taste better
after resting for a day So I keep as much as possible
stocked in the refrigerator Boil the noodles Boil a large amount of pasta Fry the thick spaghetti that was boiled and set aside
in lard The dish topped with a thick, rich sauce is
“Spaghetti with Thick Sauce” Reduce the amount of water in the stockpot
to make it lighter Cool the cooked pasta in cold water Drain the cooled pasta Boil the next batch of pasta 6:33 “What’s your particular obsession?”
People ask me that sometimes. “Making it myself.” Then this is about as far as I can go, right?
When it’s just me making it Only I make the sauce
Only I boil the noodles That’s my top priority Taking the pasta I’d set aside
out of the refrigerator Transfer the drained pasta to a dry colander. Let the boiled pasta rest in the refrigerator. Three million…
I just really wanted to borrow it, you see. I had no working capital.
I hit rock bottom… I can’t tell you how many times I thought about quitting… The more I did it, the deeper in the red I got… I thought, “What should I do…?”
But back then It was over 25 years ago, but homepages were revolutionary back then, you know. “Why don’t you make a homepage?”
they asked me. I didn’t have any money, The money for the homepage
I somehow managed to make it happen And then, by chance, called “Sunny Heartbeat Sunny” got interviewed by someone from CBC TV Mr. Degawa came to eat here “Is this ankake spaghetti?” he asked. It aired on TV. Then the phone just wouldn’t stop ringing. I thought, “Wow, this is a huge reaction.” That first month was crazy, but
it’ll fade away soon enough… But then it gradually caught fire from there. I really thought about quitting, quitting…
How many times I thought that. But keeping at it is what matters most, right? Being self-employed
I think that’s absolutely true. I’ll be 60 in February, Well, I guess I’ll try to hang in there until then. After that, I’m not sure if I’ll shorten the business hours
or switch to a two-day weekend… I had some coffee. Spinach Thawing shrimp Mushrooms 7:44 Lettuce Carrot Cabbage Soak shredded cabbage in water Salad preparation complete Egg Golden-fried eggs Store in refrigerator Make the hamburger meat mixture Finely chop the onion in a blender Sauté the onion Let the sautéed onion cool slightly Salt Mix when it reaches about 13:30 Add the last meat Prep work until then Black pepper White pepper Garlic powder Egg Breadcrumbs Mix the binding ingredients Finish mixing the hamburger meat mixture Boil the eggs Peel the eggs Finely chop the eggs Mayonnaise Lemon juice Pocka Lemon Like lemon squash mix or something Parsley Pepper 9:07
Wife leaves for work Blend pickles in blender Mix tartar sauce ingredients Divide tartar sauce into containers Prepare fried shrimp Dust with flour Egg wash Breadcrumbs Shrimp fry prep complete Thoroughly clean the air conditioner Employees arrive and begin cleaning the storefront Cleaning the inside of the store 10:32 Heating the frying pan Coating the frying pan with oil Beaten egg for golden frying Arrange ingredients in designated spots
for efficient cooking Preparing the hamburger patties
This extra step determines how juicy they’ll be when cooked Cold water Shared Parking Lot Business Hours
Friday–Tuesday: 11:00 AM–9:00 PM
Wednesday: 11:00 AM–3:00 PM
Regular Holiday Thursday 5 tables
7 counter seats Milanese: 950 yen / German: 1050 yen Jumbo portion has 700g of noodles
The largest pasta portion is 1100g including sauce Toppings
Fried egg 100 yen, Fried shrimp 180 yen Table condiments
Tabasco, Habanero, Garlic, Pepper, Rock salt Opens at 11:00 First customer enters Order comes in right after opening Stir-fry pre-boiled noodles
in plenty of lard Stir-fry coarsely ground sausage, bacon, and
mushrooms Fried egg Made over three days
Special thickened sauce Milanese + fried egg Heat the griddle Sauté vegetables, bacon, spinach,
and mushrooms Pour the thickened sauce over the spaghetti and poached egg Teppan Country Two male customers enter the restaurant When you’re ready to order
please call us I’ll have the Stamina It’ll make me bloated, the stamina one. Regular is fine?
Yeah. Customer) Excuse me
Clerk) Yes, what can I get for you? I’ll have the stamina. What size would you like? Regular size. Mushrooms. (Staff) Regular size for this one too?
(Customer) Yes Stir-frying the noodles in lard
gives them a fragrant surface and a chewy texture inside Top with stir-fried mushrooms, vegetables, and button mushrooms. Mushrooms Stir-fry pork, corn, and vegetables Stamina Sorry to keep you waiting
Here’s your stamina dish Here you go Mushrooms. Take your time. Using garlic, Tabasco, and pepper
for a spicy, punchy flavor It’s delicious Powerfully finished it all. Thank you very much. Thank you very much. A man sits down at the counter seat. Orders a Milanese hamburger steak Hamburger steak is 150g per serving Fry both sides thoroughly Here’s the Milanese Hamburger Steak. The juicy meat overflowing with juices
and the rich thick sauce are a perfect match! Topped with a fried egg The ‘Country’ with vegetable toppings Meat topping ‘Milanese’ Our homemade thick sauce
is used on all pasta dishes Milanese + Fried Egg Country + Fried Egg Ordered German Regular (350g) and
Small (200g) Vegetables, coarse-ground sausage, bacon,
mushrooms, spinach Stir-fry plenty of vegetables, sausage, and bacon Arrange the colorful ingredients Thank you for waiting
German Small Size This is the Regular Size Enjoy your meal. The rich, savory flavors of meat and vegetables blend into
a spicy sauce with an addictive taste. Do you come here often? I come sometimes.
It’s right nearby. It’s delicious.
Everything’s delicious. Do you have any recommendations? Things people often order? It’s always this one. Popularity ranking:
1st Milanese, 2nd German, 3rd Country. Fry the squid tentacles Cut into bite-sized pieces Fried squid tentacles and fried egg Squid tentacles and egg Pepper Puts a fried egg and thick sauce pasta in his mouth Takes a big bite of fried squid tentacles Finishes the hearty pasta in one smooth go! 11:30 German Regular
Topped with a fried egg Thank you for waiting German Regular
with a fried egg topping. Enjoy your meal. Country. Excuse me from behind. Sorry to keep you waiting.
Country, right? Men in their prime
slurp hearty, thick noodles with gusto Three salarymen enter the shop German Regular and Large
Milanese Regular German Regular Sorry to keep you waiting
German Regular And the other one is the Large size German
Regular Large Milanese The kick of Tabasco
further whets the appetite The regular would’ve been fine Slurping down a huge serving of pasta! The spicy thick sauce makes my appetite unstoppable! Please
German Large The rich, deliciously spicy thick sauce
stimulates your appetite Please! German Large Do you come here often? No, this is my first time here. I absolutely love thick gravy. My work was nearby today, so… I was actually planning to go to a ramen place, but I found (this place) so I made a U-turn and came here How is it? The taste? Of course it’s delicious! Fully energized, heading into the afternoon work 11:54 Getting the dishes done in between busy moments Here you go
Golden Small, Viking style German Small and a bottle of beer! Golden fried pork Wrapped in fluffy eggs Golden (Small Size) Shrimp, Clam, and Vegetable Topping is
‘American’ A savory aroma drifts through the shop
Dishes are brought out one after another Three female customers arrive Carbo Small, Regular
German style Stir-fried vegetables and mushrooms
tossed in white sauce Carbo Sorry to keep you waiting
Here’s the small size Carbo This is the regular size.
Please be careful, it’s hot. Enjoy the spicy, rich sauce
or the mild flavor with white sauce. Welcoming customers who were waiting outside. Reviewing the menu… OK! Excuse me Two hamburgers, please Hamburg steak, regular Sorry to keep you waiting
Two regular-sized hamburg steaks, right? Enjoy the savory and spicy flavor of the thick sauce
coated on the chewy, extra-thick noodles The juicy flavor of our handmade hamburg steak
pairs perfectly with the thick sauce! We have a takeout order. Two regular hamburgers One regular crab croquette with a fried egg Hamburger Fried egg Crab cream croquette Place in takeout containers Close the lids securely
Pack into bags Teppan Country Rich thick sauce
with chewy thick noodles for a hearty taste Golden + Hamburger Steak (Large Size) Crab Croquette + Hamburger Steak Milanese Country Waiting list customers Ordered Milanese and Golden Cleaning table after customers finished eating Two guests entering Sorry to keep you waiting
Golden Large Milanese, right? The sharp spiciness and the chewy texture of the noodles
satisfy your appetite thoroughly The spicy aroma fills the shop
An appetizing scent drifts through the air 12:48 Frying potatoes Fries with skin Fry crab cream croquettes and
shrimp tempura Place noodles on a heated griddle Arrange corn, poached egg, fried shrimp,
and crab cream croquette Top with thickened sauce to finish Teppan Buffet Crispy coating and plump shrimp
with a spicy thick sauce providing the perfect accent Savoring every last bite
until completely finished Pour the thick sauce over the spaghetti, potatoes, and poached egg. Sizzling hamburger steak A piping hot hamburger steak on a sizzling iron plate was brought to the table. The sizzling sound from the hot iron plate and
the rising savory aroma stimulate the appetite The chewy texture of the noodles and the spicy flavor
create an addictively delicious taste. Golden Large + Hamburger Steak Swirl it around with a fork
Coat the noodles with sauce and bring them to your mouth Male customer enters Orders Milanese Sorry to keep you waiting
Here’s your Milanese The rich, savory-spicy sauce clings perfectly to the spaghetti and sausage
creating an exquisite flavor Savoring its rich umami flavor
Before you know it, you’ve finished it all 13:01 Ordered a large shrimp mayo Fry the shrimp Shrimp tempura, tartar sauce, cheese
Golden-fried in fluffy eggs Place the golden-fried shrimp on top of the
thickened sauce The mellow eggs with cheese and tartar sauce
and the spicy thick sauce create a perfect match! Shrimp and Clam Golden Omelette
“Shrimp Tamago” Golden Bake with Pork
『Golden』 Enjoy both meat and vegetables
『German』 Sorry to keep you waiting
Shrimp Tamago regular size, right? Excuse me
Sorry to keep you waiting Here’s your Small German Sorry to keep you waiting
Shrimp and egg. Golden, right? The sauce has a rich depth and perfect acidity,
so even women can enjoy its refreshing taste. Sorry to keep you waiting.
Shrimp and egg, right? Fluffy eggs and shrimp, and clams come together
with a spicy thick sauce as the accent. Do you come to the restaurant often? About once a week. May I ask what you usually order? Hmm…
All kinds of things. Whatever you order is delicious. The sauce is delicious. Fry the shrimp. Place the fried shrimp
on top of the thickened sauce Pour plenty of tartar sauce over it
“Ebi-Taru” 13:29 Preparing hamburg patties Prepared beforehand before opening
Mix in the binder and meat Knead the pork and binder Add beef Thoroughly mixing the meat and binder
creates a fluffy, tender, juicy hamburger steak Hamburger patty mixture Divide into portions of 150g each Let the finished hamburger patty mixture
rest in the refrigerator Prepare the coarse-ground sausage Preparing coarsely ground sausage Making teppan-style hamburg steak Iron Plate Hamburger Steak 1200 yen Juicy and plumply cooked
Handmade Hamburger Steak The juices overflowing from the hamburger steak
double the deliciousness of the spaghetti…! The perfectly blended, mellow flavor of
creamy eggs and spicy sauce Make the Jumbo Milanese The Jumbo has 700g of noodles
Twice the regular size! Milanese Jumbo 1250 yen A hearty, full-volume spaghetti! The chewy noodles coated in thick sauce and sausage
are incredibly satisfying! The rich depth and tangy acidity
create an addictive flavor! The savory aroma of garlic combines with the spicy sauce
to further stimulate your appetite! There are plenty of pasta shops with thick sauces, When customers go out of their way to choose our place and pay money to say “Thank you for the meal”
before heading home It’s not about the satisfaction. The exquisite, signature thick sauce pasta!
That was our close-up look at Pasuta Ankatei. Kita Ward, Nagoya City
16-minute walk east from Shonai-dori Station Established 2020
The Italian Cuisine That Came Back Operating in a residential area near Nagoya
A specialty shop for Ankake Spaghetti Owner Mr. Ogawa (59 years old) First thing in the morning, he tidies up the shopfront
And the day begins for this small Italian spot 8:25
Close-up begins Making the thickened sauce Thickened sauce made with onions, potatoes, carrots, beef,
and tomato purée How long do you simmer it? About 70 hours. About five days. Staff) Do you simmer it continuously?
Shop Owner) Yes. From 8 AM. That’s around 10 or 11 PM. Pouring water into the pot Is there anything you consciously focus on during daily operations? We strive to serve each dish with care.
That’s what we keep in mind. Pepper Umami seasoning Salt Stir well so the seasonings dissolve completely. Cornstarch This thickens the sauce.
This isn’t too thick. Dissolve cornstarch in water Use the cornstarch dissolved in water
to thicken the sauce What prompted you to open a restaurant specializing in ankake pasta? What was the reason
for opening a restaurant The reason was the original Italian sauce I wanted to carry on that legacy. I wanted more people to enjoy it. Haruki Murakami once visited my master’s restaurant I ran it for about four years in Kanie but then I got evicted So he was looking for a place The original shop was right there in the Hatooka housing complex
behind Bronco Billy’s He ran it there for about 30 years. I was running a place called ‘Sparrow’
under that name in Kanie. Since I opened my shop near Italian,
I added “Returned” to the name. I added “Returned” to it. The original name was “Italian”.
The first owner, you see. The founder retired from the shop It’s been about 20 years since he retired, right? How long has this shop been in its current location? About five years. How big is the kitchen space? About 3.5 tatami mats, I guess. The hallway is incredibly narrow. It’s narrow, isn’t it?
Only one person can move here. You live on the second floor now.
Do you live alone? Sunday nights are my day off,
so I come back at night. I come back on Monday night. Staff) So you have a separate residence?
Shop Owner) That’s right. If I commuted from home, I’d have to take the first train and the last train, so
except on holidays, I sleep and stay on the second floor. Staff) What about your family?
Shop Owner) I have family. Order to Supplier 2 kilograms of pork leg 2 kilograms of pork loin Also 2 kg of wieners 500 g of ground beef Oh, 1 kilo of loin is fine Please Preparing meat for piccata Coat the pork with rice flour To serve as quickly as possible
Divide into individual portions A one-person operation for ankake spaghetti?
That’s pretty rare. It’s just enough customers
to manage by myself. Do you have any plans
to expand the shop in the future? First, I need to get
this shop up and running smoothly. I do have dreams. Is there a possibility of relocating to somewhere bigger later on? Absolutely. We have a shop in Jōshin. Staff) A bit more spacious?
Shop Owner) It’s quite spacious. It’s really close to the station.
You can get there in seconds. From Jōshin Station. But there’s no parking lot. Boil the noodles. The noodles used are
2.2mm thick noodles Stirring a large amount of noodles slowly
with large cooking chopsticks We’re a specialty shop for thick sauce dishes.
It’s exactly the same as the founder’s method. Did the founder originally train somewhere? That would be “So-re”. So-re’s founding members, so to speak. It really was Sore’s Now it’s the third generation, right? The original members, you could say…
The management is completely different now, you know. Staff) Was it originally a butcher shop?
Owner) That’s right. He (the founder) was there back then. After boiling the noodles,
we rinse them in cold water. When boiling noodles,
are there any particular points you pay attention to? It’s the degree of cooling
after boiling. I think different shops have different ways of doing it, We don’t really
rinse them in cold water. We finish while they’re still lukewarm, Ours is definitely not thin.
The label says 2.2mm. Staff) Has it always been 2.2mm?
Shop Owner) Yes, it has. So it’s not intensely firm?
Does that mean the texture is ‘softer’? That’s right.
It becomes just right. Put the noodles in the bag. Preparing the lard. Staff) Is this lard?
Shop Owner) Yes, it’s lard. We’re particular about our lard too. ‘Pure Lard’ There’s also blended lard, but We use pure lard. Staff) Hasn’t lard gotten expensive?
Shop Owner) It has. Staff) That’s a big blow for a pasta shop with thick sauce.
Shop Owner) Yeah, it is. Noodles are getting more expensive too. Almost all the ingredients we use are (expensive). Well, that’s true everywhere though… I saw it on a flyer at the table and counter. Rice prices have skyrocketed… For now,
we’ve suspended it. They were serving salad and rice
with lunch, but Right now it’s very… If rice prices recover,
there’s a possibility we might start serving it again? That’s a possibility, yes. Quite a few people say it ‘goes well with rice’. It’s just one plate, after all. For health reasons, we don’t use blended lard.
We only use pure lard. Is it quite expensive? Well, yes.
It is a bit expensive. I eat it every day myself, It’s good for my health too. (Shop Owner) I’ll be turning sixty soon.
(Staff) Huh!? Really? You don’t look it at all. Your hair is still jet black too. I have quite a few gray hairs. Boil the eggs Boil the eggs Wipe moisture off peeled eggs What’s the highest number of customers you’ve ever had?
About 50 people? About 50 people, I guess. That’s pretty much the maximum number we can handle. Any more than that and it really would just become a complete mess. Staff) Is it busier during the day?
Shop Owner) Definitely busier during the day. Maybe it’s partly the location too. Even back in the day
lunch was crazy busy For the sauce-topped spaghetti,
maybe people don’t come to eat it much at night. In terms of customer base,
what kind of customers come here? Mostly older salarymen. Young people don’t really come here. It would be nice if more young people came. Chop the eggs finely. Chop the cabbage. Julienne it for the salad. Fill up before opening Had some coffee Eat well to prepare for opening. I quit my corporate job, you see.
They were really against it. I’ve always wanted to run a restaurant. Staff) Did you train under the previous owner?
Owner) It wasn’t training. I officially bought the sauce recipe, but
I was taught it. When the head chef quit, I thought, “I want this sauce I wanted it to be known more widely
so I shared it with various people I thought it would be a waste… How much experience do you have
as a chef? Before starting my own restaurant,
I worked part-time at about two I worked part-time at a restaurant
that served spaghetti with thick sauce. Stomach full! Table cloths Tidying up the customer seating area Parking
One spot behind the shop Paid parking available behind the shop Business Hours
Tuesday-Saturday: 11:00 AM – 2:30 PM, 6:00 PM – 8:00 PM
Sunday: 11:00 AM – 2:30 PM
Closed Mondays Seating Capacity: 9 seats
(Counter: 5 seats, Tables: 4 seats) Self-Service Corner
(Aprons, Spoons, Chopsticks, Forks, Ice Water) Special 700 yen, Piccata 850 yen Toro Tama Cheese Milanese 1050 yen
Cheese Piccata 950 yen Napolitan Spaghetti 900 yen Teppan Napolitan 900 yen Minced Pork Cutlet Spaghetti 1000 yen Pork Cutlet Spaghetti 1100 yen Toppings
Fried Egg 100 yen Crab Cream Croquette 150 yen Noodle Portion
350g +50 yen 400g +100 yen
500g +200 yen 600g +300 yen Seasonings
Soy sauce, Tabasco, pepper, salt Opens at 11:00 An Italian order comes in from a regular customer Weigh noodles After receiving the order
Stir-fry the noodles in lard Drain the oil once
Stir-fry the noodles in the frying pan Place noodles on plate Pour thickened sauce over noodles Chopped egg Parsley Sausage Shop owner) Sorry to keep you waiting
Customer) Thanks The Italian with extra noodles has arrived! The slow-simmered sauce clings perfectly
to the chewy, thick noodles. The rich sauce and the noodles’ springy texture
stimulate your appetite. I come here all the time.
I was here yesterday too lol. Like 5 or 6 times a month? What’s the appeal of Italian-san? The sauce is definitely
different from others, right? It’s got a bit of bitterness,
but it’s totally different from the others. The mellow egg and the bitterness of the sauce
coat the chewy noodles perfectly. Sausage with rich sauce
This is also delicious! 600 grams just disappear…! Finished it all cleanly! Taking a breather with cold water after finishing I’ll take your order. Please bring it over here. Customer) Chicken Piccata Milanese for 400 yen.
Owner) 400 yen, got it. Chicken Piccata Milanese and
Chicken Piccata order received Onion, bell pepper, mushroom
Sauté the sausage Chicken Beaten egg Arrange mini salad for lunch Cook the chicken piccata Cut into bite-sized pieces Cook efficiently with all burners on full power
1651 First, sear the surface to make it crispy Then make the inside chewy That’s how I like it. Staff) I don’t think I’ve seen that done very often.
Shop Owner) Not very often, no. Weighing the noodles while plating Pouring the thickened sauce Plating the chicken piccata Plating the sautéed sausage and vegetables Pour dressing over the salad Chicken Piccata and
Chicken Piccata Milanese (400 grams of noodles) A couple enters the restaurant Ordered 600g and 200g of noodles for the special The special comes with a “raw egg,”
is that okay? This will take a little time. Sausage While stir-frying the noodles
Arrange the salad on a plate Serve the noodles
Pour the thickened sauce over them Make a well in the noodles
Gently drop in a raw egg Wiener Parsley Dressing Special
250g and 600g have arrived When you mix the raw egg into the sauce,
it makes the texture much smoother on the tongue. The rich sauce and chewy noodles create an irresistible harmony Finished the 600g portion in one go That’ll be 1700 yen. While the wife handles the payment,
return the plate to the counter. Washed dishes during a break in service Two orders for carbonara came in Making the white sauce Cheesy white sauce complete Sautéing sausages and vegetables Thickened Sauce Arrange the wieners and vegetables
Pour the white sauce over them Enjoy two sauces
Carbonnade 11:54 Make the Special and Teppan Napolitan Fry the wieners Make the iron plate Napolitan Fry the wieners and vegetables
with ketchup Add noodles and thickened sauce
to the frying pan Light the iron plate Stir-fry everything together over high heat Cook the egg Plate the Napolitan on the griddle Set the griddle on the wooden stand Carry the piping hot griddle-cooked Napolitan
to the customer’s table If the noodle portion is 600 grams
How much does it weigh total with the sauce and everything? I think it would be around 1 kilo. Sometimes there are people who order a lot. 12:06
The restaurant is full. Making piccata and soft-boiled egg with cheese Piccata Piccata with cheese Cook the eggs for the melted cheese and egg dish Why did you choose to run the shop
by yourself? The shop is small Running it solo is enough for now manageable Do you ever feel it’s tough? When there are a lot of customers I have to do everything From handling the payments To washing dishes That must be tough. Moving back and forth in the kitchen
Plating the sauce-topped spaghetti Creamy egg and cheese Rich, deep flavor clings to chewy noodles
A satisfying, hearty portion What did you order? A dish called piccata.
600 grams. Staff) 600 grams every time?
Customer) 600 grams every time, haha. I love ankake pasta
and go out to eat it, but I kind of have this image that (ankake spaghetti) is spicy
but This place isn’t spicy at all. Even kids and little ones
can totally eat it. The flavor is very mild. Please give it a try. Return the empty plate
to the counter. Customer) Thank you, I’ll be back!
Shop Owner) Thank you. Energy fully charged
Power flows naturally into the pedals 12:35 Quite a few customers came
right around opening time, huh? Yeah, that’s right.
It varies a lot depending on the day. Two male customers enter the store. Let’s try 350 today! If it’s 400, it’ll be around 500. That’s amazing lol Customer) Excuse me
Shopkeeper) Yes, I’ll be right with you Piccata for 350 I’ll have the piccata for 400! Owner) 350 and 400, right?
Customer) Yes Yes, thank you! Please put on the apron
provided by the restaurant. Are there any customers who have been coming since the previous owner’s time? Quite a few, huh? Staff) Is piccata the most popular dish?
Owner) Yes, it is. That’s why piccata takes a really long time A rich, easy-to-drink sauce
like demi-glace Springy, chewy thick noodles The sauce’s umami clings firmly
The chewy noodles are delicious Adding a kick
to the bitter flavor! A tingling sensation runs through your mouth
An addictive bite The rich bitterness is addictive
Spoon every last drop… Finished! Fully energized
Heading into the afternoon work 13:02
Supplier delivers stock Young man enters the shop Orders iron plate Napolitan Even when it’s busy We’d have to use an extra burner It’s on the menu, after all. It says, ‘We do not serve teppan dishes during busy times’. Teppan Napolitan Customer) Napkins?
Owner) Sorry, they’re over there, self-service. I ordered the piccata. Staff) Which cut of pork is it?
Owner) It’s the thigh. The thigh isn’t very common, is it?
The part we use We’ve been using the thigh since the previous owner’s time Grill the piccata. Stir-fry the noodles in lard. Finish the noodles chewy inside and crispy outside Carefully arrange in the center of the plate Pour a generous amount of thickened sauce over it Gently place the piccata alongside Homemade dressing Piccata 850 yen
(Salad included during lunch) Lightly pan-fried piccata
with a rich, slow-simmered sauce From the self-service corner
Take a fork The savory flavor of pork
gently wrapped in fluffy eggs Thick noodles with a chewy texture
coated in a rich, creamy sauce With every bite
Deep flavor spreads across your palate The juicy pork wrapped in egg
pairs perfectly with the rich sauce! Thank you for the meal! Closing at 14:30 Staff: Customers kept coming in nonstop, didn’t they?
Owner: Yes It was pretty busy today, wasn’t it? We’re still not a thriving shop yet, you see. It varies so much from day to day. I make the staff meals. Steam this, add it to pasta,
and eat it in soup. Steam-bake it Staff) Is the seasoning a thick sauce?
Shop Owner) Yes Steam the vegetables Owner) I’m quite the health nut, you see
Staff) Really! Steaming seems to be the healthiest method. Less noodles More toppings Looks aren’t great, but
Nutrition over presentation (Eating out) I don’t really go out to eat
much during the day. You usually start work around 8:30
and finish at 12:30? That’s right.
One thing leads to another. Honestly, it takes time…
Time… Cleaning and stuff. Cutting tomorrow’s vegetables. Preparing eggs for piccata Was there
anything particularly difficult? Probably COVID… We got the relief payments,
but customers still dropped off. (After opening) About a year later
COVID-19 hit Were you closed during that time? No, we weren’t closed. We could still operate during the day, right?
Until around 8:00 PM. Staff) It was the evenings that were problematic.
Shop Owner) That’s right. We weren’t allowed to serve alcohol. Continuing to deftly crack the eggs
essential for piccata. Does the sauce flavor ever vary? It changes quite a bit, actually.
Just subtly. Depending on the vegetables available at the time… That’s part of it too. You know how you make the sauce? When tasting it ‘Today it’s really delicious’
There are times like that Is it pretty difficult to adjust it
so there’s no variation? Variation is variation
and that’s fine in its own way, right? If customers say, “It was really tasty today,”
that’s what matters. Stirring the eggs Prepare the thickened sauce The process of making the sauce
What kind of ingredients are in it? Vegetables Onions, carrots, potatoes, I guess Also, canned tomato paste purée, beef Chop the onions How many days does one batch of sauce last? About 2 to 3 weeks. Do you make it about once every two weeks?
1835 I’ve been making it once a week. Sauté the onions in a pot. Cut the carrots. What’s your particular focus as an Italian chef? Using high-quality ingredients, I suppose. Staff) Like vegetables?
Owner) Yes, and meat too. Add carrots to the pot Potatoes. When making the sauce for ankake pasta,
is there anything you consider most important? Sticking faithfully to the recipe Would that be the key? How long does it take to make? About 70 hours over 5 days. So, Mr. Italia’s pasta sauce
compared to other shops is cooked for a longer time, right? Does that give it more depth? And bitterness. Roast it until it reduces to one-third of the original volume, and it’s done. Staff) So you’re using the traditional method.
Shop Owner) That’s right. Before bedtime, at 11 PM, we extinguish the fire. During business hours, we stir it every two hours. When it’s busy and we can’t stir it,
we turn off the fire for a bit. When it’s really busy, I can’t even manage to stir it. This is the finished product. It looks like miso. Stir carefully
so it doesn’t burn. The vegetables release their moisture. How long do you cook it like this? It should be done soon. Once the moisture has evaporated, do you put it in the oven? If the moisture increases again,
you add more water. Then add the beef (Wagyu)
and bake it in the oven. Once it reduces a bit,
add the tomato purée. If it reduces again, this time add the paste. It used to be around 1000 yen
Now it’s nearly 3000 yen That’s three times as much… I’m getting sick of it… We’ll have to stay busy all the time
to make it work. (Staff) Amidst this wave of price hikes (due to inflation)…
Shop Owner) We raised it. Last year, maybe?
It’s 50 yen. Staff) But prices have gone up more than that, right…
Shop Owner) Yeah… Pouring carbonated water into the pot They say carbonation is good for stews It’s supposed to make it taste better. Beef Stirring the ingredients
Simmer slowly Just the prep work alone seems like it’ll take about three hours. Yeah, it’ll take that long.
All together. Bake the thickened sauce in the oven Sausages Silently continue slicing the wieners. Pork for piccata. Cut into pieces for piccata Cut carefully into uniform sizes Divide the cut meat into small portions in bags I happened to find an Italian place nearby I named it “The Returned Italian”
after the Italian restaurant. Do customers from the “Sparrow” days
ever come by? Actually, not really. Staff) Has the taste changed?
Owner) It’s the same. When we were in Kanie, it was actually the opposite. Italian customers
used to come often. So it’s been revived. Staff) So it wasn’t available back then?
Owner) No, it wasn’t. I got a notebook
with customers’ addresses. Hundreds of them. When I said, “I’m closing the shop,” Staff) Does the previous owner come to eat sometimes?
Owner) He comes by occasionally. His daughter lives right nearby. That must make the previous owner happy.
To have the flavor passed on. His daughter came by the other day
and said, “He was delighted.” Sometimes she comes by and asks, “Can I just have the sauce?”
Your daughter, that is. The previous owner was from Takayama. Originally, his home was in Takayama. ran a stone shop called “Nakamura Kansen-en.” He had to take over the shop, It was decided, and the shop closed. But apparently he still had plenty of motivation left. He was reupholstering chairs and such But he had to go back
So he gave up and closed it Do you ever think about
what you want to do with the shop in the future? Not so much the future… Right now, really I guess I just have to do my best. After that, you see.
About the future… Chopping onions Cutting onion after onion Chopping bell peppers With light, nimble hands
Chop the bell peppers one after another Make the dressing Put carrots and onions into the blender Set up seasonings and digital scale Pepper Seasonings Salt Oil Vinegar Add seasonings to the onions and carrots
Blend with a mixer Pour the finished dressing into a container I went to ask, “Am I suited for a small shop?” It wasn’t about “suitability” though.
They told me, “You’re not suited to being a salaryman” lol I just feel like I’m not
cut out for that kind of thing Staff) A salaryman?
Shop Owner) Yes. …and a fortune teller
told me that too lol What’s the rewarding part about running a restaurant? I guess the reward is being able to decide things for myself.
That’s the best part. Also, it makes me happy when customers say, “This is delicious.” How long do you plan to keep running the restaurant? As long as my body holds out. Who knows?
When you get older, things can suddenly start falling apart. More than that,
I wonder if my head will hold up? My forgetfulness has gotten pretty bad lately. Prep complete Frequent cleaning of the store 18:00 Evening service begins A man enters the shop Customer) Chicken piccata
Shopkeeper) Chicken piccata, right? Oh no!
We’re sold out of chicken, I’m so sorry… Customer) Then, Clam Pasta for 500
Owner) Thank you. Sauté clams, onions, bell peppers,
and mushrooms. Vongole (500 grams of noodles) Sorry to keep you waiting Additional topping of grated cheese Grated cheese topping Changing the flavor with Tabasco and grated cheese The mellow cheese and spicy kick
pair perfectly with the bitter sauce Customer) Thank you for the meal!
Shop Owner) Thank you very much! A couple enters the shop. Welcome! What would you like? Bolognese and Torta Cheese Milanese
Both 200 grams The ingredients for the Milanese are
onion, bell pepper, mushroom, and sausage. For the Bolognese, sauté clams and vegetables. Cheese Beaten egg Shopkeeper) Sorry to keep you waiting
Customer) Thank you~ Toro Tama Cheese Milanese Bongole The runny egg packed with cheese
is a perfect match for the thick sauce The rich umami of clams and deep sauce
clings perfectly to the chewy noodles for deliciousness. Customer) Thank you for the meal.
Owner) Thank you. 19:33 Men finishing work
come in one after another. Any memorable things
customers have said to you? They told me
“Persistence is luck.” So keep going,
that’s what the customers told me. That really resonated with me. By that time, I was really I also had this feeling
of wondering if it was okay to keep going like this. Staff) Were you thinking about closing the shop?
Shop Owner) Saying “close”… It wasn’t so much that I was thinking about closing It was more like, “Can I keep going like this?”
You know, sales-wise. Pikamilla Pikamira After work, your body craves
a dish with a rich, thick sauce The men devoured it in no time! Increased the Italian noodles to 600g
Ordered piccata and crab cream croquette toppings Would you like the Teppan Napolitan? (Shop Owner) It’ll take a little longer, is that okay?
Customer) Yes Thank you Crab cream croquette Piccata Red Sausage Italian + Piccata, Crab Cream Croquette
(600 grams of noodles) Make Teppan Napolitan Stir-fry clams, wieners, onion, and bell pepper Tomato ketchup Add noodles and thickened sauce, then stir-fry Teppan Napolitan Staff) Coming home from work?
Customer) Yes It’s a flavor I’ve been familiar with for a long time, and the rich, punchy flavor when you eat it
really gets me hooked. What did you order today? It’s always like this.
The Italian 600. That’s the most popular one. Extra sauce with piccata on top. Today I tried putting
crab cream croquettes on top Closing at 8:00 PM Ordered tonkatsu Tonkatsu prepared in-house Staff) Do you double-fry the tonkatsu?
Owner) Yes, we double-fry it. The tonkatsu is also
handmade. Staff) What cut of pork is used for the tonkatsu?
Owner) Loin. Tonkatsu Spaghetti: 1100 yen The tonkatsu boasts an outstanding presence
Paired with the richness of the sauce and the vibrant color of the egg Crispy tonkatsu
with bitter sauce slowly seeping in Noodles coated in rich sauce
accented by the mellow flavor of chopped egg Thick, chewy noodles coated in rich sauce
Delicious The savory meat and deep sauce
An addictive combination Enjoy changing the flavor with Tabasco’s heat The bitter umami
and the spicy kick match perfectly! 20:41
Back home from shopping Staff) Is this for tomorrow?
Shop Owner) Yes, it is. Glad there was chicken
I forgot lol Got some ice cream Makes you want to eat something, huh?
After work Like after eating How long does cleaning usually take
before you finish? (Staff) About three hours every day?
(Shop Owner) We eat too. Staff) Do you clean the entire time after closing?
Owner) Yes. Because we use oil. If I don’t wipe it down every day,
the floor gets all slippery, right? Customers don’t like it when it’s slippery. Staff) Are you naturally a clean freak?
Shop Owner) Not really a clean freak. My house isn’t that… normal lol For the customers’ sake
Keep the shop clean? Well, yeah, I guess so Cleaning the kitchen Clean every nook and cranny thoroughly Disassemble the stove
and wash every detail Reassemble the washed stove Thoroughly wipe away
grease stains in the kitchen Clean every corner of the kitchen floor Clear the dining area
Prepare for cleaning What time do you usually start work in the morning
and what time do you finish? I get up at 8:00 a.m. I finish around midnight to 1:00 a.m.
That’s when I get to bed. That’s pretty much every day. Staff) There’s absolutely no time to go out and have fun.
Shop Owner) None at all… Absolutely none. Cleaning the restrooms Carefully wiping down
the floors inside the shop Staff) Do you do all this every day?
Shop Owner) Yes Any words for your family? I’m grateful to my wife. Staff) She was quite opposed to it, wasn’t she?
Shop Owner) Yes, at first. She might not approve even now.
I don’t really know. After cleaning is done, prep work continues. Just like at lunchtime
It’s just cutting vegetables The owner, striving to carry on the master chef’s flavors
We followed “The Return of Italian Cuisine”!
0:00 名古屋）あんかけスパゲッティ からめ亭 本店
地図 https://maps.app.goo.gl/6W8UgN6Tuh8KNZV1A
住所 愛知県名古屋市名東区高社１丁目１９１ サンローヤル東山 １Ｆ
URL https://youtu.be/MkGiozL2SUg
1:06:34 名古屋）そ〜れ あんかけスパ総本店
地図 https://maps.app.goo.gl/dTT7uqum2jzQ2ExR8
住所 愛知県名古屋市中区栄４丁目９−１０ 愛信プラザビル １０３
URL https://youtu.be/haVOOEBwLTc
1:39:50 春日井）パス太 あんかけ亭
地図 https://maps.app.goo.gl/svhABtrNUVsqERyb9
住所 愛知県春日井市勝川町西２丁目３３
URL https://youtu.be/gf8PkoQVH6M
2:29:05 名古屋）帰ってきたイタリアンスパゲッティー
地図 https://maps.app.goo.gl/5CGxnYkNXntavFUi6
住所 愛知県名古屋市北区中丸町１丁目１５
URL https://youtu.be/aFFlILyhRa0
うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg
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7件のコメント
美味しそうです食べたくなりますね(*^_^*)
あんかけスパは、自分好みの味の店を見つけるのが楽しいのです。
私もお気に入りのお店では、1,200gくらい平気で食べています。
実家の近くなので先月、帰省時に久しぶりに食べたけど相変わらず旨かった！
훌륭한 요리 멋진 영상. 겸손하고 배려심 많은 사람들.❤
あんかけスパゲッティ、ペペロンチーノあさりベース、ピカタ、カルボナーラ、からめ亭スパゲッティ、オムレツスパゲッティ、ナポリスパゲッティ、ベーコンエッグスパゲッティ、エッグポパイスパゲッティ、ミラカン、ポパイスパゲッティ、カントリー、キャベツベーコン、アスパラベーコン、トマチースパゲッティ、ぐっさん家スパゲッティ、きのこスパゲッティ、ミラネーゼ、麻辣スパゲッティ、辛スパゲッティ、焼肉スパゲッティ、ボンゴレ、海老スパゲッティ、大蒜芽スパゲッティ、きのこベーコン、卵よせ、カニクリボ、とんかつ、バイキング、デラチキン、コロッケ、ハンバーグ、唐揚げ、焼きナポリタン、台湾まぜスパゲッティ、名古屋ロメスパゲッティ、トマトバジルベース、海老トマトベース、豚骨ベース、豆乳担々ベース、ポルチーニクリームベース、シーザーサラダ、ミラネーゼサラダ、きのこサラダ、葱山スパゲッティ、しびれスパゲッティ、あんかけパスタコロッケ、美味しそうですね。
出たー老舗そ〜れさん、
ここのあんスパは美味いし飽きない😊
TEKSTI SUOMEKSI.