これが名古屋パスタめし！あんかけスパゲッティに人生懸けた７１歳マスターが鉄人すぎた。。

これが名古屋パスタめし！あんかけスパゲッティに人生懸けた７１歳マスターが鉄人すぎた。。

Ankake Spaghetti Owner: I’m the one who named it, its godfather. Owner: When it comes to this flavor,
I am absolutely confident. It had so many toppings
and was incredibly delicious. I get an intense craving for it periodically. Owner: I’m 70 years old, you know? I want to take it easy, and I have feelings of wanting to travel with my family, but my passion for Ankake
is just a little too strong. Because I believe that food is something
that should move people. I’ve been coming here since I was 20. I think it has the most punch. Owner: I’ve based my whole life on Ankake, and if I had to choose my last supper,
it would absolutely be Ankake. Takashiro, Meito-ku, Nagoya City, Aichi Prefecture Issha Subway Station A pasta shop nestled in a residential area
up the hill. Founded in 1979
Karame-tei The shop whose owner named “Ankake Spa.”
Famous for its wide variety of Ankake Spa. Well, I’ve opened about 20 shops
in the past, you know. The owner left his office job when he was young
to run an Ankake Spaghetti shop. It was more than just interest…
I’d say I fell in love with the flavor. I thought, “A flavor this delicious
exists in Nagoya.” Wanting to spread that flavor
was what started it all. 8:15 AM Boiling water for the sauce. There are many kinds of Ankake Spaghetti shops,
over 100 of them. If you find a flavor that suits your taste, and you think, “This is the best,”
then that’s great. I truly believe this is my calling. If I had to choose my last supper,
it would absolutely be Ankake. I want my coffin to be filled with Ankake. That’s how much I love Ankake. Adding salt, umami seasoning, and black pepper. We use a black pepper
that gives a strong kick to the throat. Most shops
use white pepper. The difference between
black pepper and white pepper… …is essentially the harvest time. The one where the (pepper) berry is dried for a long time
is black pepper. Nagoya has a unique food culture. The flavors are a bit strong. A sauce containing onions, potatoes, carrots,
beef, tomato paste, and more. Simmering away. Inside a 200°C (392°F) oven, this sauce is made by simmering it slowly
for three days. Because I believe that food is something
that should move people. Boil for about 13 minutes 30 seconds to 14 minutes. We use about 15kg of pasta a day.
Boiling 5kg in one pot. On busy days, 20kg to 25kg. Because the noodles stick to the bottom. 80% Durum Semolina,
and the rest is bread flour, etc. Mix the water and starch thoroughly. By doing this,
you reduce lumps. Turn on the heat and stir for over a minute. If you don’t mix the starch and water well, or don’t heat it for over a minute,
lumps tend to remain. The ‘an’ (sauce)
thickens evenly, right? We intentionally make it thick
so you can enjoy it to the last bite. The thicker the sauce,
the stronger the base flavor needs to be. Chilling the pasta in ice water. Rinse well to wash off the starch
and make it smooth. They needed someone over at the Ikeshita location,
so I became the manager there. It was my first experience in the food industry. I thought, “Well, maybe I’ll give it a try,”
and just… I didn’t know my right from my left. The Master (owner) helped me out a lot. When it’s this thick,
the base flavor has to be strong. It has to cover all the noodles, so we have to serve a substantial amount. The thicker the sauce,
the higher the cost. I’m the one who named it, its godfather. When it comes to this flavor,
I am absolutely confident. I’m 70, you know? I thought I’d make this a stopping point. I want to take it easy, and I have feelings of wanting to travel with my family, but my passion for Ankake
is just a little too strong. My wife is fed up with me, but… The passion I have for Ankake… Suddenly, the “Ankake Croquette”
idea just came to me. I’ve based my whole life on Ankake,
and I’m glad I did, but… I want to share this good feeling I have with everyone. I want to die with a smile on my face. Making the Ankake Croquette. Fry for 10 minutes. Flash freezing. The temperature range where bacteria grow is between 40°C and 20°C (104°F – 68°F). We avoid that temperature range and go below it. I got to taste-test
the Ankake Croquette. Ankake Spa Croquette
with penne, cheese, and corn. An easy way to enjoy the Ankake Spa flavor. A croquette that’s crispy on the outside
and gooey on the inside. You can choose from 3 types of sauce. There’s one called “Mild Sauce.” It’s a flavor made with bonito and kelp dashi, mixed with the Ankake sauce base. There’s no pepper in it, either. So it’s surprisingly easy to eat, and women and children quite like it. I tried the Mild Sauce and the two
types of Ankake sauce. Black Pepper sauce. White Pepper sauce. Mild Sauce. The reason Ankake Spaghetti isn’t more widespread is a lack of ability to promote it. They should all be competing with each other, but instead, they don’t promote anything. I’ve always felt frustrated by that. I figured the only way to speak out
was YouTube, so that’s what I’m doing. Open: 11:00 AM Hours: 11:00-14:30
18:00-21:00. Closed Sundays. Milanese Spa 1330 yen, Tamagoyose Spa 1430 yen
Tonkatsu Spa 1110 yen, Yakiniku Spa 1095 yen Piccata Spa 1145 yen, Mira-Can Spa 1430 yen
Karame-tei Spa 830 yen, Fuwatoro Spa 965 yen Karame-tei’s new “Sta-Men” (Stamina Noodles), Toppings Lunch Menu Drink Menu Menma Spa 1150 yen German Spa 1150 yen Choice of Ankake Sauce Ankake Pasta Croquette 350 yen Size List: S, M, L, W Table Condiments A regular customer arrives. Frying in lard. Yakiniku (Grilled Meat) Spa
with a fried egg topping. Serving the food. Nowadays, occasionally.
In the past, very frequently. It’s been many years. I’ve probably been coming for 45 years. I’ve been coming here since I was 20. Compared to other typical Ankake Spaghetti shops, I think this one has the most punch. For people who like it spicy, it’s the best shop. In front: Milanese Spa This sauce has a peppery kick,
which I really love. It’s addictive.
It was incredibly delicious. I come here often.
I get an intense craving for it periodically. I often made and ate
the Karame-tei instant packs at home, but today is my first time
coming to the actual shop. It had so many toppings
and was incredibly delicious. If you use the partnered parking lot
and spend over 1100 yen, you get 100 yen off. Do you come here often?
Every now and then. Do you have a recommended menu item? The original Karame-tei Spa is the best. I quite like this one.
I had the Original Spa today. You just get in the habit of wanting to eat it. I think the satisfaction after eating it is huge. This Ankake Spa…
I wonder if it’s the original Ankake Spa. Mira-Can Spa Mira-Can Spa The moderately spicy sauce and ingredients are a perfect match. It’s a flavor that’s addictive after one bite. The noodles are thick and very filling. Same as always.
Always delicious, since way back. Well, there’s Chao and other shops,
but I only come here. I always get the standard,
regular one here. I end up getting the Ankake Spa, but I think the Mira-Can and that sort
are probably the most popular. He always talks to me, and… you can see he’s working hard. When you talk about tonkatsu, Sangenton pork
is so popular, I thought we’d try using it in-house. Tamagoyose (Egg-topped) Spa Karaage (Fried Chicken) Mira-Can E Popeye Karame-tei Spa A spicy and rich sauce
with a strong black pepper kick. About 110°C (230°F). Raise it to 110°C (230°F), strain it in a colander,
and drain the oil. When it’s done, the temperature
is about 90°C (194°F). It loses heat when plated, but by the time it reaches the customer, it’s about 65°C (149°F). The consensus is that as long as it’s above that,
it’s delicious. We’re careful about the temperature,
and also speed. They eat and quickly head out to work. Faster is always better, right? Hua Jiao (Sichuan Peppercorn) Shibire (Numbing) Spa Piccata Spa The Piccata’s pork and egg
are a perfect match for the sauce. What did you order?
Piccata. I stop by when I’m in the area. Even among Ankake Spa, it’s rich, but it’s also
the most “Ankake-like.” Asparagus Mira-Can Bacon and sausage Onion It features the chewy texture of extra-thick noodles. The thick, peppery sauce clings to them. Tonkatsu Spa Tabasco Mixing the spicy, rich sauce
generously with the pasta. Eating the tonkatsu
with plenty of sauce, too. (Passion for Hamburg Steak)
Even for beef, we use 3 different parts. 6mm ground, 2mm ground, and the third is sliced beef rib. Omelette Spa What are the customers
ultimately looking for when they come? We’re strategic about that. Fuwatoro (Fluffy-Melty) Spa People in the same business need to work together,
not just for themselves, Ankake Spaghetti industry itself
will get better, I believe. Hua Jiao…
It’s a Chinese peppercorn. The aroma after eating it is amazing. Because it makes your tongue tingle,
it’s called “shibire” (numbing). Prepping ham. Take-out My last supper, or rather… the one thing I’d want to eat most
is this, and only this. I want people all over the country… I want everyone to taste this flavor, and I want to show them
“This is the flavor of Nagoya’s Ankake.” Because I want to teach them, I was going to quit at 70, but I’m still pushing on at 71.

店名🍜　あんかけスパゲッティ からめ亭 本店
地図🗾　https://maps.app.goo.gl/KR5AkcCYGKggLipT6
住所🏙️　愛知県名古屋市名東区高社１丁目１９１

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