Enjoy Ise's soul food, ``Mori Spa'', ``Dry Cutlet'', ``Misuzu Gyoza'', and ``Karaage Don''!!
Famous gourmet foods that are familiar not only to IseCity, but also to people who went to school in Ise and people who work in Ise are commonly known as ``Morispa,'' ``Dry cutlet,'' ``Misuzu no Gyoza,'' and ``Karaage-don.'' We sampled these famous gourmet foods that are familiar to locals and are also known as soul food. Take this opportunity to learn about student-friendly prices, volume that will satisfy everyone, and addictive deliciousness that will capture your heart.
My name is Mio Ieda and I am a member of the Mie Travel Gourmet Club.
I usually travel around Mie Prefecture as a freelance writer and photographer.
In this second article, we will introduce the famous gourmet food that is inseparable from the locals of Ise.
▼ [Ise Soul Food] Table of Contents
Cafe Mori's "Mori Spa" is served on a piping hot iron plate!
The first one is Cafe Mori, which is about a 3-minute walk from Kintetsu Ujiyamada Station.
This store is located in an unassuming building at first glance, but on holidays, there is a line outside the store, and it catches the attention of passersby.
The specialty is the spaghetti Neapolitan, which is called "Morispa" by regular customers.
The official name is "Mori Special Spaghetti," but very few people order it by this name. Once customers become accustomed to it, they will order ``one large bowl of spaghetti'' without even looking at the menu.
Well then, let's order it right away.
If you look into the kitchen, you'll see that the spaghetti noodles are made al dente, and thick noodles that have been boiled beforehand. The reason for using boiled noodles is to make it easier to mix with the special sauce. I felt that because it can be prepared quickly, it also contributes to Morispa's speedy delivery.
After frying the noodles in a large amount of oil, they are coated with a generous amount of a secret ketchup-based sauce and placed on an iron plate heated over an open flame.
Then sprinkle plenty of beaten egg on top. The spaghetti is coated with eggs, and the eggs are simmering on the iron plate.
I went to the table without any hesitation. Serve before the eggs are cooked through.
The rich umami of the secret sauce and the fluffy soft-boiled eggs mix in your mouth, giving you a nostalgic yet delicious taste that leaves you wanting. The red sausage and green peas on top of the noodles also contribute to the nostalgic taste.
Morisupa's average size is 650 yen, and a large size (1.5 times the average size) is 800 yen, making it student-friendly.
Cafe Mori was founded in 1970. The previous owner started the restaurant because he wanted people to try this spaghetti, and it is literally their signature dish.
Currently, the second generation, Motonori Hamaguchi, is the master.
“We have a lot of customers who come here with their parents and children, so we try to preserve the taste passed down from our predecessors.”
As the name suggests, more than 90% of visitors order from Morispa, regardless of age or gender. Many people come back to eat it every time they return home, and it has become a ``taste of hometown.''
Detailed information on Cafe Mori
Address1-15-10 Iwabuchi IseCity
Phone number0596-25-1729
Business hours10:00-18:50(last order)
Closed: Mondays, 3rd Tuesday of the month, temporary closures may occur
Access by public transportation
・About 3minuteswalk from Kintetsu "Ujiyamada Station"
Access by car
・About 7minutesby car from Ise IC
Parking: None
Dry curry with roux! Kitchen Cook's "Dry Cutlet"
The second restaurant is Kitchen Cook, a nostalgic Western restaurant located about 4 minutes walk from Kintetsu Ujiyamada Station in the opposite direction from Cafe Mori.
The specialty is the dry curry commonly known as "dry cutlet".
The customer calls this dish ``dry cutlet,'' but the menu says ``katsu dry curry.'' Actually, this seems to be because the master, Mr. Goji Sakaguchi, made a mistake in writing.
Dry cutlet was originally a secret menu item (though 70-80% of customers order it...) and was not listed on the menu, but a few years ago, when it was put on the menu, the master However, he was so worried about forgetting to write the cutlet that he started writing from the cutlet.
So, you can just order "dry cutlet" normally.
I immediately ordered the ``Katsu Dry Curry'' (900 yen) and took a look at the open kitchen.
First, stir-fry pork, onions, and eggs in a frying pan, then add plenty of white rice, season with curry powder, and finish the dry curry. While doing this, fry the tonkatsu in oil, then arrange the dry curry and tonkatsu on a plate.
A typical dry cutlet curry is completed here, but what makes this menu unique is that it comes with a curry roux.
A generous serving of curry roux is served in a silver bowl called a gravy boat.
Let's start with the dry curry.
The spicy dry curry has a crunchy onion texture and is lighter than it looks, making it easier to eat.
When you add curry roux to it, the flavor becomes thicker all at once. The strong flavor of curry roux adds to the flavor, and you won't be able to stop holding your spoon.
This curry roux follows the traditional method of making curry at Western restaurants, and is an elaborate dish that takes three days to prepare. On the first day, stir-fry vegetables and flour to make a roux, and on the second day, make soup. Then, on the third day, the roux and soup are combined, and then the meat and onions are simmered.
During business hours, they take great care to heat the food in a hot water bath to prevent it from boiling too much.
The pork cutlet is a little thin to match the curry, and the curry blends well into the crispy batter.
This year marks 44 years since Kitchen Cook was founded.
They have been offering dry curry since the company's founding, and they started adding curry roux as a service to their customers. Before we knew it, the service became popular, and the master said with a laugh, ``I couldn't stop it.''
Today, his son Tatsuya, who is now his successor, works in the kitchen with him, preserving this flavor.
It is understandable that there are many young people who use this restaurant because of the large portions of dry curry + pork cutlet + curry roux, and there are many fans who have been coming to Zara for 30 or 40 years.
We are also offering takeout from 2021.
Detailed information about Kitchen Cook
Address2-7-29 Iwabuchi IseCity
Phone number0596-24-5972
Business hours11:00-15:00(last order14:30), 17:00-23:00 (last order 22:30)
Closed: Wednesday
Access by public transportation
・About 4minuteswalk from Kintetsu "Ujiyamada Station"
Access by car
・About 6minutesby car from Ise IC
Parking lot: 8 spaces (free)
Plump skin and plenty of meat! Gyoza Misuzu's "Gyoza"
The third restaurant is Gyoza no Misuzu, which is about a 7-minute walk from Kintetsu Miyamachi Station.
As the name suggests, it opened in 1963 as a gyoza specialty store. There are only counter seats inside the store, and it is crowded with many customers every day.
The gyoza are not made in advance and are made each time an order is received, so watching the gyoza being made is one of the great pleasures of eating and drinking at this restaurant.
The process begins with cutting a lump of flour into small pieces and rolling them out one by one with a rolling pin to create the skin. A meat paste filled with cabbage or Chinese cabbage is wrapped in a skin and then immediately fried in a frying pan. The outstanding teamwork and smooth dexterity are always a sight to behold.
The grilled gyoza (8 pieces, 500 yen) was grilled to a crispy texture by a skilled chef while gradually changing the heat level. I'll enjoy having this!
When you stuff your mouth with freshly baked piping hot food, the flavor will explode in your mouth!
The slightly thick skin is plump and filling, and holds the flavorful and fluffy meat filling well. A secret special sauce made with Ise's tamari soy sauce as a base to make it easy to coat the crispy gyoza adds even more deliciousness to the gyoza.
Recommended to go with the gyoza are the ``Karaage'' (pictured: 450 yen for small, 800 yen for large), which is a large bone-in chicken fried to a crispy texture, and the ``karaage'' (pictured), which has a perfectly textured nigiri that melts the rice in your mouth. Onigiri (3 pieces of salmon, rice cake, and plum, 480 yen). Of course, they also have beer, so if you like alcohol, please come by.
Many of the menu items are also available for takeout, so the kitchen is always running at full capacity. The person at the forefront of the kitchen is Misa Okumura, the proprietress.
"Since it's something you take in your mouth, I want people to feel at ease by watching it being made."
We have maintained the style that has continued since our founding, and have captured the hearts of many regular customers.
At the entrance of Takayanagi Shopping Street diagonally in front of the store, there is also a direct sales store selling fresh and frozen gyoza. Enjoy this taste at home.
Detailed information about Misuzu Gyoza
Address: 1-2-17 IseCity City
Phone number0596-28-8602
Business hours15:00-22:00(last order), Saturday and Sunday12:00-22:00(last order)
Closed: Mondays (the next day if Monday is a holiday), one consecutive holiday a month
Access by public transportation
・Approximately 7minuteswalk from Kintetsu "Miyamachi Station"
Access by car
・About 10minutesby car from Ise IC
2parking spaces(free), parking ticket available for Takayanagi Shopping Street multi-level parking lot
Spicy fried chicken in a bowl! Manpuku Shokudo's "Karaage-don"
So far, we have covered three soul foods. IseCity is also famous for its legendary ``karaage don'' as a soul food.
Kencherara, who is also active in the Mie Travel Gourmet Club and also runs her own gourmet blog "Kenche Meshi", did an in-depth interview! Please also read this article♪
Ise's famous gourmet foods that we no longer want to call "culture"!
Ise's famous gourmet food has a unique style that has been preserved for decades. It is a soul food that can be called "Ise culture" and is etched in your mind and body.
All of the famous gourmet dishes cost less than 1,000 yen, so the low barrier to entry was also appealing.
I was also struck by the glimpse of the relationship between the owner, who takes pride in his taste, and the regular customers who support him.
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