First visit: "Salmon with Kinto's Butter and Soy Sauce"
“Sessiri Teppan-yaki, Oshiho Genovese”
Second order: "Salt-roasted Squash and Eel Soba"
“とん平焼き”
Third order: "Pork Sauce Yakisoba"
“イカ鉄板焼き”
Today, I ordered “Matsushita vegetables, pork, and shrimp in soy sauce” and “Eggplant sandwiches”.
The sauce starts with broth and soy sauce → salt → sauce → soy sauce. In this way, all types of this dish can be enjoyed.
◯Komatsu vegetables, pork, and shrimp in soy sauce
soy sauce possesses the sweetness and roundness of stored soy sauce, with flavors from ingredients like oyster sauce added to create a taste that suits one's preference.
Komatsu vegetables have a crisp texture and a fresh aroma.
Finally, when breaking down the yolk, the richness of the dish increases significantly again.
店長「マレーシアで食べた黒い焼きそばの味が忘れられないんです…。中国製の溜まり醤油を使っていることは分かったので、残りは舌の記憶を頼りに、この味に辿り着きました」
Bravo! Bravo!
◯Egg Roll
➡The red shrimps have been mashed together and cooked. Since it's just the shrimp itself, there's no reason to complain.
Next time, it is scheduled to be served with salmon and green onions in soy sauce, and eel grilled (second serving).
First order: "Salmon with this butter soy sauce"
“Sessiri Teppan-yaki, Oshio Genovese”
Second order: "Salt-roasted Squash and Eel Soba"
“とん平焼き”
Today, as promised, it's "Pork Sauce Yakisoba".
“イカ鉄板焼き”を注文しました。
◯豚肉ソース焼きそば
➡The sauce is sweet.
It's very oily, and it sticks well to the corner noodles.
This carefully selected noodle has a chewy texture that is distinct from both Sanuki udon and raw pasta. This is one of the restaurant’s major selling points.
Instead of red ginger, it contains pickled ginger similar to the vinegar used in sushi. When mixed with the sauce, it provides a noticeable sour taste.
◯イカ鉄板焼き ← 사진 찍는 것을 깜빡했어요
➡The manager, with his keen sense of taste, carefully processed the raw taro. It’s completely different from thawed taro!
The body part was grilled with salt, while the vegetables were grilled with soy sauce. From the moment they were served, the aroma was already delightful.
Soft and full of flavor... This is a hit.
The more I listened to their stories, the more I realized their dedication and passion towards the ingredients, noodles, and sauces. I was truly impressed.
Next, let's have soy sauce-flavored yakisoba, Yakebi Sensen.
Since our first visit 2 weeks ago, I've been possessed by the desire to "complete all the menus." Now, it's already the second time.
This restaurant is located about 10 minutes walk from Shōwa-cho on the Mitsukoshi Line. This route makes it convenient to reach the restaurant by just one subway stop from Osaka's Meida. There is some walking involved, but...
Last time, it was salmon with butter and soy sauce.
Today is...!
◯ Tempura of Squid and Shrimp
➡The sauce is made from natural salt and a salty dressing with plenty of umami from shellfish. To this, we add eel and shrimp that are cooked to perfection. The aroma of seafood fills the air. Additionally, the sweetness of vegetables like onions adds to the flavor. This dish has low salt content, making it gentle on the body.
The noodles are angular noodles with a cross-section of about 3 mm square. The chewiness is excellent.
◯とん平焼き
➡In the central part of the dish, there’s a portion of grilled cabbage shreds (similar to Hiroshima-style grilled dishes). It was quite substantial. I wondered if I could finish it all, but surprisingly, it was actually very crispy and enjoyable to eat.
What can be said about the menu of this restaurant in general is that it focuses on maximizing the flavor of the ingredients rather than relying on light flavors and spices like black pepper to enhance the taste. This is the owner's policy, his originality, and the point that differentiates this restaurant from other similar establishments.
Next time, let’s enjoy the classic sauce flavors and squid grilled on steel plates!
この焼きそばは、ソースやトッピングが珍しい一品です。フォロワーの方の写真を見て気になったので、阪堺電軌上町線の東天下茶屋駅にやって来ました。初めて降りる駅、初めて訪れる店です。
The moment I opened the door of the restaurant, a delicious aroma of soy sauce and broth hit me. In addition to the classic sauces, there was also soy sauce, broth made with soy sauce, and salt dressing. The toppings were also different from each other, leaving me completely confused.
◯サーモンときのこのバターしょうゆ
➡The homemade dashi soy sauce has a delicious aroma that stimulates appetite. The butter adds richness to the flavor, and I couldn’t help but exclaim, "Manager, this is really delicious!"
The noodles have a smooth, chewy texture. The cooking time is 8 minutes. This dish makes the udon even more chewy in texture...
The onions used as toppings really refreshed my mouth, and I finished the meal in no time.
◯セセリ鉄板焼き 大葉のジェノベーゼ
➡Since it's a type of basil, its fragrance is milder compared to that of strong basil.
Let's try making it at home.
Chatting with the manager. I have three friends from elementary and middle school who opened this restaurant in June this year.
In the building next to us, they make homemade noodles every day.
In addition to flat noodles, there are also angular noodles with a square cross-section. The sauces are also varied. So, next time, let’s try the "Squid and Shrimp Sauce" made with angular noodles...
