Chef & Francis

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.

[Chef & Francis @cookingwithdog]

Francis, one year before he passed away 🐩🥰💐❤️ (2002-02-06 to 2016-11-06) Such a sweet boy who could always make us smile! Even now, just looking at him warms our hearts. 💕 亡くなる1年前のフランシスです🐩🥰💐❤️（2002年2月6日〜2016年11月6日）いつも私たちを笑顔にしてくれたとても優しい子でした！今でも彼を見るだけで心が温かくなります💕

[Chef & Francis @cookingwithdog]

The famous shrimp soup noodles! 🍜 First, I took a sip of the soup, and it was so delicious and soothing to my body ✨ The thin noodles were cooked perfectly, and the thick, rich soup clung to them beautifully. All the other dishes looked great too, and I definitely want to visit again 👍 Before I knew it, I had finished every last drop of the soup 😋 Shahoden @ Narita Airport Terminal 2, 4th Floor
噂の海老スープ麺！🍜
まずスープを一口…とても美味しくて体に染み渡る〜✨
細麺も絶妙な茹で加減で、とろみのあるスープがよく絡む
他のお料理も美味しそうで、また訪れたいお店👍
気づけばスープも全部いただいていました😋
謝朋殿＠成田空港T2 4F

[Chef & Francis @cookingwithdog]

At a yakiniku restaurant I happened to find in Chiba City called “Akaushi-tei.” 🥩👩‍🍳😀 The savory aroma drifting outside raised my expectations ✨ The wagyu was sweet and tender, absolutely amazing! Careful not to overeat (lol). The rice, salad, and soup were also 👍 Now I see why it is so popular, I definitely want to go again!
千葉市で偶然見つけた焼肉レストラン「赤うし亭」
外まで漂う香ばしい匂いに期待高まる✨
和牛が甘い、柔らかい、最高！食べすぎ注意(笑)
ライス、サラダ、スープも👍
人気の理由に納得、また行きたい！

[Chef & Francis @cookingwithdog]

What does Taiwan Ramen (Nagoya-style ramen) taste like? 👩‍🍳🤔 It’s topped with minced meat stir-fried with garlic and chili, and the crunchy texture of bean sprouts and garlic chives is irresistible! You can choose either soy sauce or miso flavor, but today I chose the gentler miso.
For the set dumplings, the first bite is best enjoyed plain. They’re well-seasoned, and when you bite into them, the savory juices burst out! Add vinegar and pepper for a refreshing change of flavor. The large fried chicken pieces have a crispy coating with fluffy, juicy meat inside.
The spiciness, savoriness, and roasted aroma came one after another, leaving both my stomach and heart completely satisfied. 😋

台湾ラーメンってどんな味？👩‍🍳🤔
にんにくと唐辛子で炒めたひき肉がのり、もやしとニラのシャキシャキ感がたまらない！しょうゆとみそが選べるけど、今日は身体にやさしいみそ味を。
セットの餃子は、まずは何もつけずに。しっかり目の味付けで、噛むと肉汁がジュワッ！酢こしょうで味変すればとっても軽やか。大ぶり唐揚げは衣サクッ、中ふっくら。
辛さ・旨み・香ばしさが次々押し寄せて、お腹も心も満たされました😋

[Chef & Francis @cookingwithdog]

Old-fashioned soy sauce ramen for 600 yen (about 4.10 USD) 🍜👩‍🍳
Due to rising prices, it came with only one slice of the delicious chashu, though I really wanted three. 😁
Still, the soup and noodles were excellent, with an addictive flavor. ✨
The side dishes were simmered pumpkin and braised komatsuna greens.
At the register, the lady calculated the bill using an abacus, which felt nostalgic. 😊
昔ながらのしょうゆラーメン600円🍜
物価高で、絶品チャーシューが1枚だけ…3枚は食べたいなぁ😁
でも、スープも麺も最高でハマる味✨
副菜はかぼちゃの煮物と小松菜煮浸し
お会計はおばちゃんがそろばんで計算してくれて、なんだか懐かしい気持ちになりました😊

[Chef & Francis @cookingwithdog]

We worked out a lot and now we’re starving 🐕🐕👩‍🍳 Time for breakfast! 😊 たっぷり運動してお腹ぺこぺこ🐕🐕👩‍🍳今から朝ご飯です😊

[Chef & Francis @cookingwithdog]

For lunch, I had Sanuki udon. 🍜👩‍🍳 I ordered chilled kake udon with jidori chicken tempura and lotus root tempura. I topped it with crunchy tempura bits, grated ginger, chopped green onions, and grated daikon, then dug right in.
The broth was clear and refreshing, with a deep iriko (dried sardine) dashi flavor. Both the chicken tempura and lotus root tempura were freshly fried, with a crisp coating that was delicious. Before I knew it, I had finished the broth down to the last drop. Even though it was low in salt, the dashi was so flavorful that I could enjoy every bit.

I’ve also had my splint removed and can now move my hand little by little. I still can’t lift anything heavy with my left hand, but I can grasp light objects, so I’m happy to see what I can do gradually increasing. 😊

お昼は讃岐うどんを食べてきました。
注文したのは冷やかけうどんに、地鶏もも肉天とレンコン天を追加。

天かすやおろししょうが、青ねぎ、大根おろしを自分でのせてさっそくいただきます。

つゆは透き通っていて、いりこのだしがしっかり効いた冷たいつゆ。
鶏天もレンコン天も揚げたてで衣がサクッとしていて美味しかったです。
気づいたら、最後の一滴までつゆを飲んでいました。全部飲めるほど、塩分控えめなのにしっかりだしが効いていました。

シーネも外して、少しずつ手を動かせるようになりました。まだ左手で重いものは持てませんが、軽く掴むくらいならできるので、できることが増えてきて嬉しいです😊

[Chef & Francis @cookingwithdog]

Today’s lunch was Gomoku Hiyashi Chuka (chilled Chinese noodles with sesame sauce) served with almond jelly. 👩‍🍳🥰 On top of the chilled Chinese noodles, which had been firmly tightened in cold water, was an array of colorful toppings, including large shrimp, decorative-cut squid, roast pork, satsuma-age (fried fish cake), Chinese-style jellyfish, imitation crab, sweet simmered dried shiitake mushrooms, cucumber, and mizuna greens. Thin slices of tomato were arranged around the noodles, giving the dish a refreshing appearance. ☺️

At first, I dipped the toppings into the sesame sauce to enjoy them, and later, I poured the sauce over the whole dish.

For dessert, I had smooth, easy-to-swallow almond jelly, which was perfect for summer.

My fracture is healing well, and it looks like the day I can remove the splint is near. I sincerely thank everyone who has sent me warm words of encouragement. It will still take a little longer for a full recovery, but I plan to enjoy the summer without pushing myself. I hope you all take care of yourselves and have a wonderful summer.

今日のお昼は「五目冷やし中華（ごまだれ）・杏仁豆腐付き」
きゅっと冷水で締めた中華麺の上に、大きな海老をはじめ、花切りのイカ、焼き豚、さつま揚げ、中華クラゲ、カニカマ、干し椎茸の甘煮、きゅうり、水菜など、彩り豊かな具材が並んでいます。麺の周りには薄切りトマトが飾られ、見た目もとっても涼しげです☺️
最初はごまだれに具を浸けて味わい、後半はごまだれを全体にかけていただきました。
食後はつるんと喉越しの良い杏仁豆腐。
夏のデザートにぴったりでした。

骨折は順調に回復しています。シーネを外せる日も近そうです。あたたかいお言葉をくださった皆さま、本当にありがとうございます。
完治まではもう少しかかりますが、無理せず夏を楽しみたいと思います。皆さんもどうぞお体に気をつけて、素敵な夏をお過ごしください。

[Chef & Francis @cookingwithdog]

I have some unfortunate news, but I’ve decided to share it openly. 👩‍🍳😅 I fell off my bicycle and fractured my left elbow. Thankfully, my recovery is going well. It may take some time, but I’m taking it slow and steady, so please don’t worry.
For lunch, I had a store-bought ginger pork bento. Since the only vegetable included was cabbage, I added a side salad with broccoli sprouts and shredded carrots.
There are certainly some inconveniences, as I can’t move as freely as I’d like. However, I’m doing my best to manage and adapt within my limits. I’m keeping my arm well-supported and doing everything I can to recover quickly.

残念なお知らせですが、思い切ってご報告します。
自転車で転倒し、骨折してしまいました。
おかげさまで、経過は順調です。少し時間はかかりそうですが、焦らずしっかり治していきますのでどうかご心配なく。

お昼ご飯は買ってきた「豚の生姜焼き弁当」。
付け合わせの野菜はキャベツだけだったので、ブロッコリースプラウトとにんじんの千切りサラダを添えました。

思うように動けず不自由なことも多いですが、できる範囲で工夫しながら奮闘中です。
しっかり固定して、早く良くなるよう頑張っています！

[Chef & Francis @cookingwithdog]

I visited Shabu-shabu Tajimaya Yaechika, located in the Yaesu Underground Mall in Tokyo. 🍲👩‍🍳😍 Since it was past the lunchtime rush, I was able to get in smoothly. They offer a wide variety of meats, ranging from affordable imported cuts to premium domestic beef, pork, and Daisen chicken. You can choose from 130g, 180g, or 230g portions, and they also have an all-you-can-eat course.

The vegetables were fresh and plentiful, including tofu and various mushrooms, which made for a very satisfying meal. I went back for seconds several times!

At the next table, someone had ordered the sukiyaki course, and it looked absolutely delicious. Next time, I’m definitely going for the sukiyaki!

東京・八重洲地下街にある「しゃぶしゃぶ但馬屋 ヤエチカ店」に行きました。お昼のピークを過ぎていたので、スムーズに入れました。

お肉は手頃な輸入肉から、国産の牛・豚・大山鶏まで種類豊富！
130g・180g・230gから選べるほか、食べ放題コースもあります。
野菜も新鮮で種類が多く、豆腐、きのこ類もあって大満足！
何度もおかわりしました。

お隣のテーブルではすき焼きコースを頼んでいて、これも美味しそうで気になりました。次回はすき焼きに決まりです。

[Chef & Francis @cookingwithdog]

Dinner at the restaurant attached to the Shimane Winery: 👩‍🍳😋
• Shimane Wagyu grilled on a tabletop grill, served with onion, green pepper, and carrot
• Grilled eggplant with red shiso jelly
• Mirin-glazed red fish and simmered kabocha squash
• Baby scallops with scallion salt sauce
• Izumo soba
• Chawanmushi (savory steamed egg custard)
• Miso soup with wakame seaweed and fu (wheat gluten)
• A glass of wine
• Grape juice jelly

Each dish was carefully prepared, offering great variety, and everything was delicious.
I had a wonderful time chatting with friends, and even ordered an extra draft beer. 😄
It was a joyful moment on this trip.
I only wish I’d had time to take the “Winemaking Process Tour” at Shimane Winery as well. 😢

島根ワイナリー併設のレストランで夕食

・島根和牛のコンロ焼き 玉ねぎ ピーマン 人参
・焼き茄子の赤紫蘇ジュレ
・赤魚味醂焼き＆かぼちゃ含め煮
・ベビーホタテのねぎ塩だれ
・出雲そば
・茶碗蒸し
・ワカメとお麩の味噌汁
・グラスワイン
・ぶどうジュースのゼリー

ていねいに調理されていて品数も豊富でおいしくいただきました。
お友達と話が弾んで、さらに生ビールも追加注文！😄
楽しい旅のひとときでした。
島根ワイナリーの「ワイン製造工程の見学」もしたかったなぁ😢

[Chef & Francis @cookingwithdog]

We had three hours of free time at Izumo Taisha. ⛩️👩‍🍳😍 First, I visited Inasa Beach, where it is said that all the deities from across Japan gather on the 10th day of the 10th lunar month. After that, I headed to Izumo Taisha and paid my respects at the main sanctuary. There are many shrines and points of interest within the grounds, so I enjoyed a leisurely stroll while taking it all in. Izumo Taisha is a sacred place enshrining deities from Japanese mythology, and the entire area was filled with a solemn and divine atmosphere.

For lunch, I went with a fellow tour participant to Soba-dokoro Izumo Enishi, a soba restaurant located right near Izumo Taisha. I ordered the popular Sanshoku Warigo Soba, which features three servings of soba noodles topped with mountain vegetables, kinpira gobo (burdock root), and grated yam.

You add condiments and pour dashi broth over the noodles before eating. The soba was darker and thicker than that found in the Kanto region, and I enjoyed its firm, chewy texture. It was my first time trying Izumo soba, and it was delicious!

出雲大社では3時間の自由行動がありました。
まず、全国の神様が旧暦10月10日に集まるとされる、稲佐の浜を訪れました。
その後、出雲大社に向かい、御本殿を参拝。
境内には様々な社殿や見どころがあるので、ゆっくりと散策しながら楽しみました。
出雲大社は、日本神話に登場する神々が祀られている場所で、厳かで神聖な雰囲気に満ち溢れていました。

昼食は、ツアーで仲良くなった方と一緒に、出雲大社のすぐ近くにある「そば処　出雲えにし」へ。人気メニューの「三色割子そば」を注文しました。

山菜、きんぴらごぼう、とろろがのったそばが3枚。これに薬味をのせ、だし汁をかけていただきます。関東の蕎麦より黒くて太く、しっかり噛んでいただきました。初めての出雲そば、おいしかったです！

[Chef & Francis @cookingwithdog]

This morning's breakfast offered a choice between Japanese or Western style, and I chose Japanese without hesitation. 👩‍🍳😋 The main dish was Nodoguro (blackthroat seaperch), lightly salted and perfectly grilled. It’s a specialty of the San’in region and is considered a premium fish. During this trip, I noticed the word Nodoguro on signs and banners at many restaurants.

Other dishes included local specialties from Hamada, such as Akaten (spicy red fish cake), refreshing marinated whiting (kisu) in vinegar sauce, and a slightly sweet rolled omelet (dashimaki tamago), offering a wide variety of flavors. I was especially delighted by the unique Nodoguro seaweed tsukudani and ita wakame, both specialties of the San’in region.

The miso soup was made with large freshwater clams (shijimi) from Lake Shinji, providing a nourishing comfort in the morning.

It was a well-balanced breakfast featuring local ingredients, and it was just what I needed to start the second day of the trip feeling energized.

この日の朝食は、和食か洋食を選べるスタイル。迷わず和食を選びました。

メインは、塩気控えめでふっくらと焼かれた「のどぐろの干物」。山陰地方の名物で、高級魚として知られています。今回の旅でも、飲食店の看板やのぼりで「のどぐろ」の文字を何度も見かけました。

そのほかにも、地元・浜田の名物「赤天」や、さっぱりとした「キスの南蛮漬け」、ほんのり甘い「だし巻き玉子」など、品数豊富。珍しい「のどぐろ入りのり佃煮」や、山陰特産の「板わかめ」も嬉しい一品でした。

宍道湖産の大きなしじみを使ったお味噌汁。朝の体に染みわたります。

地元食材にこだわった、バランスの良い朝食で、ニ日目の旅も元気にスタートできました。

[Chef & Francis @cookingwithdog]

Just a 5-minute walk from JR Shin-Okubo Station, I visited the popular Korean restaurant Kurumu. 👩‍🍳😋 When I arrived just before noon, there was already a line of people stretching up the stairs to the second-floor restaurant! We ordered a mountain of fresh vegetables for wrapping the meat, Satsuma Mochi Pork Samgyeopsal, Gochujang Samgyeopsal, stone-cooked Bibimbap, Sundubu Jjigae, and a draft beer. 🍺

The pile of fresh vegetables was colorful and vibrant, including leafy greens, kabocha squash, and even Manganji peppers—making it visually stunning!

The staff grilled the meat for us.
Since the gochujang-marinated pork burns easily, it was steam-grilled in foil. The kimchi was also grilled on the hotplate until it became wonderfully fragrant.

To eat, you stack 2–3 vegetable leaves, place the meat, scallion salad, pickled daikon, and other toppings on top, roll it all up, dip it in the sauce, and enjoy.
There were three types of dipping sauces: honey mustard, sesame oil, and ssamjang.

The stone-cooked Bibimbap had delicious crispy rice at the bottom!
And the Sundubu Jjigae—so flavorful! It was quite spicy but packed with rich broth flavor, making it absolutely irresistible.

Any leftover vegetables were blended into a smoothie at the end, which was mildly sweet and refreshing.
Both the meat and vegetables were plentiful and satisfying—I definitely want to go again! ☺️

JR新大久保駅から徒歩5分、人気韓国料理店「くるむ」へ行きました。12時前に到着すると2階の店舗まで階段に行列が！

注文したのは、お肉を巻く山盛りの生野菜、薩摩もち豚のサムギョプサル、コチュジャンサムギョプサル、石焼ビビンパ、スンドゥブチゲそして生ビール🍺

山盛りの生野菜は、彩り豊かな葉物にコリンキーや万願寺唐辛子まで添えられ、見た目も華やか！

お肉はスタッフの方が焼いてくれます。
コチュジャンサムギョプサルは焦げやすいのでアルミで蒸し焼きに。キムチも鉄板で香ばしく焼きます。

食べ方は、生野菜を2〜3枚重ね、その上にお肉、ネギサラダ、大根酢漬けなどをのせ、くるくる巻いてタレにつけていただきます。
タレの種類はハニーマスタード、ごま油、サムジャンの３種類。

石焼ビビンパはカリッとしたおこげが美味しい！
スンドゥブチゲの美味しいこと！ しっかり辛いけどすごくダシが効いていて止まらない美味しさでした。

食べきれなかった野菜は最後にスムージーにしてもらえ、ほんのり甘くおいしかったです！
お肉も野菜もたっぷりで大満足！また行きたいです☺️

[Chef & Francis @cookingwithdog]

I visited Tsubame Kitchen Marunouchi, located inside Marunouchi OAZO, just outside the JR Tokyo Station Marunouchi North Exit gate. 👩‍🍳😍 This time, I ordered:
• Tsubame-style Hamburg Steak
• Cold Hors d’Oeuvres Platter
• Stuffed Fruit Tomato Salad

The Signature Dish: Tsubame-style Hamburg Steak
It’s served wrapped in puffed-up aluminum foil—you can’t help but exclaim, “Wow!” When you cut open the foil with a knife, a generous helping of beef stew is revealed, covering a large Hamburg steak. The appearance and aroma alone bring a smile to your face.

The side dish is a large whole potato, grilled with the skin on. It seems to be parboiled first and then grilled—fluffy on the inside and nicely roasted on the outside, making it delicious as-is. When you slice into the juicy Hamburg steak, you’ll find green beans underneath—a delightful touch! It’s a dish that’s hearty and satisfying, even for male diners with bigger appetites.

Cold Hors d’Oeuvres Platter
We shared this among three people. The assortment included pâté, sliced beef tongue, homemade ham, homemade Eisbein, two types of sauerkraut, and baguette slices—an array of house-made delicacies. Everything paired wonderfully with beer.

Stuffed Fruit Tomato Salad
A peeled whole tomato stuffed with chicken salad, topped with a vibrant, tangy orange-colored sauce that was simply exquisite! The chicken salad tucked inside the tomato makes this dish a favorite—both in flavor and presentation.

This restaurant takes pride in using fresh meat purchased whole and preparing everything in-house without preservatives or artificial seasonings. It’s a place where you can truly dine with peace of mind.

JR東京駅・丸の内北口改札を出てすぐ、丸の内オアゾ内にある「つばめキッチン 丸の内店」へ行ってきました。
今回注文したのは、
・つばめ風ハンブルグステーキ
・冷製オードブル盛り合わせ
・フルーツトマトのファルシーサラダ

看板メニューの「つばめ風ハンブルグステーキ」
ふっくらと膨らんだアルミホイルに包まれた状態で提供され、思わず「わあっ」と声が出てしまいます。ナイフでホイルを切り開くと、大きなハンブルグステーキの上にビーフシチューがたっぷり！その見た目と香りに思わず口元が緩みます。
付け合わせは、皮付きのまま丸ごとグリルされた大きなじゃがいもが1個。下茹でされたあとグリルされているようで、中はホクホク、皮は香ばしく、そのまま丸ごと美味しくいただけます。ジューシーなハンブルグを切り開くと、その下にはインゲン豆が敷かれていて嬉しいポイント！男性客でも満足できる一皿です。

冷製オードブル盛り合わせ
3人でシェアしました。内容は、パテ、牛タンスライス、自家製ハム、自家製アイスバイン、2種のザワークラウト、バゲットスライスなど手作りのオードブルが盛りだくさん。どれもビールによく合います。

フルーツトマトのファルシーサラダ
湯むきした丸ごとのトマトの中にチキンサラダを詰めたもので、上にかかっている酸味の効いたオレンジ色のソースが絶品！
そしてトマトの中にはチキンサラダが詰め込まれ、味も見た目もお気に入りの一品です。

こちらのお店のこだわりは、「一頭買いした肉の鮮度にこだわり、保存料、化学調味料は使わず自社キッチンで手作り」とあります。安心して楽しめるお店です。

[Chef & Francis @cookingwithdog]

I visited Nana KITTE Marunouchi, conveniently located just a short walk from the Marunouchi South Exit of Tokyo Station. 👩‍🍳😍 I was seated by the window with a great view of the Tokyo Station building—it truly lifted my spirits! I ordered the Nana Basket Set with Sea Bream Dashi Chazuke (1,980 yen including tax). The small dishes were beautifully arranged in a basket, creating a vibrant and visually appealing presentation.

First up was the sea bream chazuke. It was generously topped with sesame sauce—so much so that the sea bream was completely hidden. I usually like to enjoy the sea bream on its own first, but this time, I accidentally poured the hot dashi over it right away. Still, sea bream chazuke always delivers such a comforting flavor. 😋 The sesame aroma and dashi blended perfectly, making it light and easy to eat.

The grilled menuke marinated in Saikyo miso was rich and flavorful, with the taste soaked deep into the fish—it was absolutely delicious!
A staff member explained that menuke is a deep-sea fish, and its name comes from its bulging eyes caused by pressure changes when brought to the surface.

The dengaku-style namafu (wheat gluten) was chewy and paired wonderfully with the sweet miso—one of my personal favorites.

The simmered Manganji pepper had no spiciness at all and was beautifully infused with dashi. Other dishes included tomato soaked in cold broth and sashimi-style fresh yuba, both delicate and soothing in flavor. ☺️

The dried persimmon and fried fu (wheat gluten) dressed with walnuts was an unexpected combination that inspired ideas for my own cooking.

The meal also included roast beef and tempura made with kisu fish and kabocha squash, allowing me to enjoy a variety of flavors in small, satisfying portions.

The Saikyo-marinated fish apparently changes with the seasons, so I definitely want to come back and try it again.

伺ったのは、「菜な KITTE丸の内店」。東京駅丸の内南口からすぐのところにありアクセスはとても良いです。
通されたのは、東京駅の駅舎がよく見える窓際の席。気分も上がります！

注文したのは、「菜なの籠盛りと鯛だし茶漬け膳」（税込1980円）。籠にきれいに小鉢が並べられていて、見た目もとっても華やかです。
まずは鯛出汁茶漬け
ごまだれがたっぷりかかっていて、鯛が見えないくらい。いつもは先に鯛を味わうのですが、うっかり先に熱々の出汁をかけてしまいました。やっぱり、鯛茶漬けはいつ食べてもほっとする味😋ごまの風味とだしの香りがよく合って、さらさらと食べられます。

メヌケの西京焼きは、脂がのっていて中まで味が染みていてとっても美味しい！
スタッフの方が「メヌケは深海魚で、引き揚げられた時、水圧の変化で目が飛び出すのですよ」と名前の由来を教えてくださいました。
生麩田楽はもっちりした生麩と甘めの味噌の相性が良く、私の好物です。

万願寺唐辛子の煮浸し
唐辛子のピリッとした辛さは全くなく、お出汁が効いています。その他冷たいお出汁に浸したトマト、生湯葉のお刺身も優しい味で嬉しい☺️

干し柿と揚げ麩の胡桃和え
揚げ麩がこんな風に和え物になるとは意外で、お料理のヒントをいただきました。

そのほかにも、ローストビーフ、キスとカボチャの天ぷらがついていて、少しずついろんな味を楽しめました。
西京焼きのお魚は季節ごとに変わるそうなので、また伺って味わってみたいです。

[Chef & Francis @cookingwithdog]

On the first evening of our San’in region tour, we enjoyed a delightful dinner featuring a variety of local ingredients while watching a live performance of Iwami Kagura. 👩‍🍳😋👹 The Iwami Kagura performance was held at the hotel, with local performers dancing passionately for a full hour after finishing their daytime jobs. The dynamic and powerful stage presence conveyed their deep dedication to preserving and passing on this traditional art form.

Here was the dinner menu:

• Grated daikon with whitebait and mitsuba
• Smoked pastrami of duck (salted → dried → smoked)
• Sashimi of local fish directly from Hamada Port (horse mackerel, striped beakfish, and sea bass)
• Grilled redfish marinated in yuzu sauce with kinome miso
(Fish marinated in a yuzu-based seasoning and then grilled)
• Fried John Dory with tartar sauce
• Pork grilled with shio-koji (salted rice malt)
• Clam rice
• Miso soup with green laver seaweed
• Dessert (daifuku and fruit)

The sashimi, in particular, was incredibly fresh and delicious!
It was a memorable dinner that truly immersed us in the rich local culture.

山陰地方ツアー1日目の夕食は、石見神楽を鑑賞しながら、地元の食材をふんだんに使ったお料理を楽しみました。
石見神楽は、地元の方々が日中のお仕事を終えたあと、ホテルで、1時間たっぷりと舞ってくださいました。迫力ある素晴らしい舞台でした。伝統を守り受け継いでいこうという、皆さんの熱い思いが伝わってきました。

夕食のお品書きは以下の通りです。
・しらすと三つ葉のおろし和え
・合鴨のパストラミ（※塩漬け→乾燥→燻製）
・浜田港直送の地魚のお造り（真鯵・石鯛・鱸）
・赤魚の柚庵焼き 木の芽味噌添え
　(※柚子風味の調味液に、魚を漬け込んで焼いたもの)
・マトウダイのフライ タルタルソース添え
・豚肉の塩麹焼き
・あさりごはん
・青さ海苔の味噌汁
・デザート（大福と果物）
特にお造りが新鮮でとても美味しかった！
地元の文化にたっぷり浸った思い出深い夕食でした。

[Chef & Francis @cookingwithdog]

I arrived at the restaurant before it opened. 👩‍🍳😊 There were only 3 or 4 people in line at first, but as time passed, more and more people began to queue up. At the entrance, there was a sign that read, “Today’s soba: heirloom variety grown by Mr. Yoshida in Fukui,” which instantly raised my expectations.

When I entered the restaurant, I saw an electric millstone turning. Every day, they grind soba seeds with this millstone, make the noodles, boil them, and then chill them quickly in cold water—my anticipation grew even more.

After a short wait, freshly boiled soba and freshly fried tempura were brought to the table.
The tempura was piping hot—so hot that I nearly exclaimed, “Hot!” The shrimp, in particular, was large, plump, and absolutely delicious!
The broccoli, eggplant, and sweet potato were also coated in a light, crispy batter, and each ingredient had a bold, natural flavor. I was completely satisfied.

A light dip in seaweed salt paired perfectly with the soba—such a nice touch. ☺️ The soba had a smooth texture, a wonderful aroma, and was incredibly tasty.

Some customers were already enjoying sake and beer along with small dishes during lunch, creating a relaxed and pleasant atmosphere. I felt lucky to have discovered such a great place. It’s definitely a restaurant I want to visit again!

Kyoya Honda, Funabashi 蕎や本田 （きょうやほんだ） 船橋市本町4-40-23

お店には開店前に到着。まだ3〜4人しか並んでいなかったのですが、時間が経つにつれてどんどん人が並びはじめました。

入り口の張り紙には「本日の蕎麦：福井の吉田さんが育てた在来種」と書かれていて、もうこの時点で期待が高まります。

店内に入ると、電動の石臼が回っていました。毎日この石臼で蕎麦の実を挽き、蕎麦を打ち、茹でて、冷水でキュッと締める！ますます期待が高まります。

少し待つと、茹でたての蕎麦と揚げたての天ぷらが運ばれてきました。
天ぷらは思わず「熱っ！」となるくらい熱々。特に海老が大きくてプリプリで、とってもおいしかったです！
ブロッコリー、なす、さつまいももサクッと軽い衣で、どれも素材の味がしっかりしてて大満足。藻塩をちょっとつけて食べるのが蕎麦によく合っていい感じ☺️
蕎麦はつるっと喉越しがよく、香りも良くておいしかったです！

お昼から日本酒やビールを飲みつつ、一品料理を楽しんでるお客さんもいて、なんだかいい雰囲気でした。
いいお店見つけて得した気分になりました。
また絶対行きたいお店です！

[Chef & Francis @cookingwithdog]

Just a few minutes' walk from Shoin-Jinjamae Station, I had a Hamburg steak at Hippopotamus, the Stew Restaurant. 🍖👩‍🍳🥰 Although the name says “Stew Restaurant,” this place is actually famous for its incredibly popular Hamburg steak. I ordered the Cheese Croquette Hamburg Steak. The lunch set comes with rice, salad, and a drink.

Just a few minutes after ordering, the food was brought to my table.
The Hamburg steak was still sizzling loudly on the hot iron plate—possibly the hottest and most freshly served meal I’ve ever had. Even as an adult, I couldn’t help but get excited.

Sitting proudly on top of the large Hamburg steak was a generous chicken cream croquette—visually, it was perfection! 😄
First, I dug into the Hamburg steak. Cutting into it revealed an incredibly juicy center, with melted cheese oozing throughout.
Underneath, there was a bed of sliced onions—perhaps to prevent the meat from overcooking or sticking to the plate? The onions were nicely grilled and looked delicious.
The demi-glace sauce and the Hamburg steak were both outstanding. The flavor was comforting and homey, with just the right amount of seasoning—mild, but not lacking in taste. It was deeply satisfying and absolutely delicious!

Next up was the croquette. The coating was crispy, and the inside was creamy and smooth. Since it was freshly fried, I had to be careful not to burn myself.
What stood out most was that everything was freshly grilled or fried to order—something I really appreciated.

I’d love to try more of their dishes, but unfortunately, I don’t often come to this area.
It’s definitely the kind of restaurant I wish was closer to home.

松陰神社前駅から徒歩数分「シチューのお店ヒポポタマス」でハンバーグをいただきました。
店名は「シチューのお店」ですがハンバーグが大人気のお店です。チーコロハンバーグを注文。ランチメニューにはライス、サラダ、ドリンクが付いてきます。
注文してから数分でお料理が運ばれてきました。
鉄板の上では、まだジュージューと音を立ててハンバーグが焼けています
こんなにも熱々の状態で提供されるのは初めてかも。大人でも思わずテンションが上がってしまいます。

大きなハンバーグの上には、チキンクリームコロッケがどんと鎮座していてビジュアル的にも最高！😄
まずはハンバーグから。ナイフを入れると中はとってもジューシー。チーズが絡んでとろ〜り
下にはスライスした玉ねぎが敷かれていて、これは肉が焦げすぎるのを防ぐ工夫なのでしょうか？ 玉ねぎ自体もしっかり焼けていて美味しそう。
デミソースもハンバーグも味は抜群！ どこか家庭的で優しい味わい。塩加減は控え目ながら物足りなさは全くなく、しっかりと美味しい！大満足のお味です。
続いてコロッケも。衣はサクサク、中はとろり。揚げたてなので、火傷しないよう注意しながらいただきました。
とにかく、焼きたて・揚げたてで提供されるのが高評価です。
他の種類もいろいろ食べてみたいのですが、なかなかこのあたりまで来る機会がなくて残念です。
家の近くにあったらいいなと思うお店のひとつです。

[Chef & Francis @cookingwithdog]

https://t.co/vMIFcQcWJd

[Chef & Francis @cookingwithdog]

🐷 Stuffed Shiitake Shumai Recipe 🍄😍 No Wrappers Needed! 旨味の波が押し寄せる！椎茸シュウマイ＆野菜蒸しの秘密🐩🥰