Yasube — Restaurant in Kochi

I was walking and exploring the streets near my hotel because it’s my last night in Kochi and I heard noises and saw red lanterns and chefs in uniform in a space that looks like an open garage. So happy I found this place. The gyoza was perfectly cooked. The gyoza size was also the perfect bite for me. I also had the chashu ramen but it was nothing special. But I was hungry and craving for something warm with soup, so my tummy was very satisfied. I love the lively atmosphere, the sound was like a big family bustling about the kitchen, with the chefs shouting orders and greeting guests. The clanking of pans and pots and the sound of frying, were a delight. I will definitely have some gyoza when I get assigned to Kochi for work again...

During the Golden Week holiday, this restaurant was extremely popular, resulting in long waiting times. When I first arrived at 9 PM, the queue was so lengthy that I decided to return the next day before opening time. However, even when I arrived at 6:40 PM, the line was already quite long. Despite the wait, I found the gyoza to be exceptional, with an incredibly crispy, thin shell and delicious flavor. The oden and ramen were decent taste. The staff provided excellent service, making my dining experience even more enjoyable. Given the chance, I would happily return to...

高知に行く時は、必ず行きます。 餃子がとてもヘルシーで何皿でも食べれてしまいます。今回は、10人で13皿ほどいただきました。 ラーメンも美味しかったです。 それと、値段がとてもお手頃なので高評価間違いなしです。

高知名物屋台餃子「安兵衛」創業 昭和四十五年‼︎ 食の宝庫と呼ばれる高知県、その中でも日本一の収穫量を誇るのが、屋台餃子には欠かせない『ニラ』と『ショウガ』である。 ニラやショウガはもちろん高知県産にこだわっており、キャベツや豚肉もその時期に一番良い状態の物を全国各地から選別して使用している。 そして、その食材を毎日手作業で刻み、大きなたらいに食材を入れ、混ぜ合わすという作業を創業当時から変わらず手作業で行っていると言う。 野菜や豚肉は時期やモノにより常に同じではないので、手作業で行うことで、その日最高の状態の餡を作り上げている。

Kochi's Famous Yatai Gyoza "Yasubei" Founded in 1970 ‼︎ Kochi Prefecture is known as a treasure house of food, and among its produce, chives and ginger are indispensable for yatai gyoza, and Kochi Prefecture boasts the largest harvest in Japan. The chives and ginger are of course grown in Kochi Prefecture, and cabbage and pork are selected from all over Japan to be in the best condition at that time of the year. The ingredients are chopped by hand every day, placed in a large tub, and mixed together by hand, as has been done since the establishment of the company. Vegetables and pork are not always the same depending on the time of year and things, so by doing it by hand, the best bean paste is created that day.

高知县有名的八大饺子 "Yasubei"（安兵卫）创立于 1970 年。‼︎ 高知县被誉为美食宝库，拥有日本最大的韭菜和生姜收获量，而这正是制作八大饺子不可或缺的原料。 韭菜和生姜当然是高知县出产的，卷心菜和猪肉则是从全国各地精选出当年状态最好的。 每天都用手工剁碎配料，在大盆中搅拌配料的过程据说从创业以来一直都是手工进行的。 蔬菜和猪肉因时节和物候的不同而不尽相同，因此手工制作的豆馅是以当天的最佳状态制作的。

고치 명물 포장마차 만두 '안베에' 창업 1975년‼︎ 음식의 보고로 불리는 고치현, 그 중에서도 일본 제일의 수확량을 자랑하는 것이 포장마차 만두에 빠질 수 없는 '부추'와 '생강'이다. 부추와 생강은 물론 고치현산을 고집하고 있으며, 양배추와 돼지고기도 그 시기에 가장 좋은 상태의 것을 전국 각지에서 선별하여 사용하고 있다. 그리고 그 재료를 매일 수작업으로 다져서 큰 통에 재료를 넣고 섞는 작업을 창업 당시부터 지금까지 변함없이 수작업으로 하고 있다고 한다. 야채나 돼지고기는 시기나 물건에 따라 항상 같지 않기 때문에 수작업으로 그날그날 최상의 상태의...