ここの肉野菜炒めは宮っ子向きです！ : Wan Chan

Hello! This is Wan Chan, a Chinese restaurant in Shimokuri-cho, Utsunomiya City. It's a bit chilly, but the weather is refreshing and feels great. I really enjoy my morning walks. On days like this, you might start wondering about lunch options. As I'm thinking this over while walking, I realize there's no special menu today. Tantanmen and garlic chives with liver are standard choices, but I'm not just looking for anything; I want to have a good serving of vegetables. So, I've decided to order the Stir-fried Meat and Vegetables with rice! The rice is JPY 220, while the main dish is JPY 700, which includes a soup. Looking back at my history, it’s been four years since my last challenge here. The Stir-fried Meat and Vegetables may not look fancy, but the crunchiness of the vegetables and the intense flavor from the seasoning is simply sensational. No need to worry about cooking it thoroughly—there’s a secret ingredient! I include a shot of garlic and sake from a bottle of Kaku whiskey, adding it twice. This is the key to making it delicious! The green peppers are hardly cooked at all. It’s a vibrant parade of colorful vegetables with bell peppers, cabbage, and carrots taking the spotlight, along with garlic chives, bean sprouts, and some green onions, but no wood ear mushrooms. Oh no, wilted vegetables are a disaster! I'm thoroughly enjoying it while munching away today. Oh no, I almost forgot about the meat! The pork is a bit sinewy but adds a great texture. Sorry about that! Ah, the rice is so tasty! But be careful not to overeat! I had a wonderful meal today. It was a great meal!

Hello! Today, I visited Wan Chan, a Chinese restaurant located in Shimokuri, Utsunomiya City. If you remember the main branch that existed in the Takitanicho intersection area back in the 1980s, you’re probably a pensioner! Wan Chan, the East Yokozuna, along with Hyoutan, the West Yokozuna, are among Utsunomiya's most popular spots. I suddenly had a craving for fried rice and decided to drop by. As I casually looked at the menu, I was shocked to see—what?! Fried rice for 650 JPY has been raised to 700 JPY! They finally did it! The price increase has come! With rising commodity prices and food costs, many may wonder if the half-fried rice that wasn't previously on the menu has now appeared, leading to a lot of orders for large sizes. It seems that after a major family meeting, the decision was made to implement this change following the August Obon holidays. The CEO, the head chef, specializes in stir-frying fried rice, while the executive director focuses on a la carte stir-frying, and the managing director has become the specialist for gyoza. Fried rice is only made when orders for five servings come together. As for the details, the ingredients are just three: eggs, naruto (fish cake), and green onions. They are stir-fried with salt and pepper, and a generous amount of soy sauce is added along the pan edge to perfectly finish it off! Delicious! The work of the CEO, who has been in this field for 50 years, truly stands out. With extra green onions and a lighter finish on the soy sauce, there’s no burnt rice, something that differentiates him from the executive director! Today’s was delicious as always, but I still find myself among the hungry fried rice seekers. I enjoyed it thoroughly today. It was a great meal!

Hello! Today, I visited Wan Chan, a Chinese restaurant in Shimokurichō, Utsunomiya City. As Golden Week begins, people are enjoying food walks, and there were about 10 people waiting outside! Japanese people really love to be patient, don't they? Currently, the big lady chef is frying up gyoza, and customers are quickly being seated. Sometimes it feels like they might take away the plates too soon? Hahaha! Yes, yes, yes! My goal today is the stir-fried garlic chives and liver! Entering the restaurant. I usually order fried rice, but it's been a while since I had something different... I ordered the garlic chives and liver rice from the staff! One order after another, garlic chives and liver, garlic chives and liver! Is this a specialty restaurant? A single dish? It's the No.1 menu! Thank you for waiting! Ohhh! Are those yellow tsubu-tsubu pieces made of gold? No, it's egg. I couldn't wait to dig in. I wish the vegetables were a bit crunchier, but the liver is on the tougher side. If possible, I’d like it better with a crispy coating and a fluffier touch, and seasoning it lightly? Recently, I prefer milder tastes for a healthier option. Just don't let it produce too much juice with that high heat! The liver pieces are chunky—usually there's about 8 pieces?! Today there are just 6, but they are delicious. I generously sprinkled pepper on top. This is tasty! I'm devouring it! I'm sure this will help me power through this hot Golden Week! I’m curious about something though—the daughter-in-law seems to be managing the floor lately? Is she communicating with the owner on equal footing? Is she really the daughter-in-law? But it might be 100 years of reassurance! I enjoyed another delicious meal today. It was great!

Hello! Today, I'm at Wan Chan, a Chinese restaurant located in Shimokuri-chou, Utsunomiya City. I've just entered. Of course, today’s order is the Tantanmen. The garlic, chopped into chunky pieces, has a perfect cooking time, becoming slightly tender. It seems like your son has really improved his skills! It's delicious. Is the hidden flavor from the garlic sake in the Kaku bottle? A couple of dashes of that garlic sake at the end really makes a difference. ★ Actually, it is this garlic sake that gives birth to the Tantanmen. What do you do with the leftover raw garlic once the sake is all used up? Slice it up, add some spice, and mix it with a raw egg! This garlic slice, minced meat, spicy egg soup was born as a special dish called Makanai! I haven’t confirmed this, but this is purely my personal opinion. Your son’s flavor may be slightly milder than yours, but for me, it's perfectly healthy and just right. The spiciness is not very strong, yet it enhances my appetite. This original Tantanmen, crafted by the owner, is cherished by the people of Utsunomiya. Therefore, this Tantanmen is completely original and distinctly different from regular Tantanmen; no one will complain! I enjoyed it thoroughly again today, thank you for the wonderful meal!

Hello! Today, I visited Wan Chan, a Chinese restaurant located in Shimo Kurichou, Utsunomiya City. For those who remember the original location that was in the Takiyatani intersection in the 1980s, you’re probably retirees, right? It’s a popular spot that represents Utsunomiya, along with Higashi no Wang Chan. I was craving fried rice after a long time, so here I am! Waiting for my order! Fried rice for JPY 650. With rising prices and increasing ingredient costs, I wondered if the regular size had gotten smaller. Many seemed to think that a new half-sized fried rice had appeared on the menu, as quite a few people were ordering the large size. Regarding the details, the ingredients include just egg, naruto (fish cake), and green onion—only three items. It's stir-fried with salt and pepper, and a bit of soy sauce is added to the pan to create a savory aroma! It’s not burned at all! Even with less oil, it’s still fried rice—delicious! However, since the closing of Momoharu Kō on Wakakusa in January 2022 after 39 years of service, I have become a fried rice refugee. I enjoyed my meal today as well. It was a great meal!

Hello! Today, I’m at Wan Chan, a Chinese restaurant in Shimo-Guri, Utsunomiya City. The original location opened in the 1980s at the Takidani Intersection to the south, and back then, it was a super popular spot with a full parking lot and crowds of waiting customers inside. With the completion of public housing in Shimo-Guri, it quickly became a popular residential area. That’s when Wan Chan relocated and achieved great success, becoming one of Utsunomiya's top Chinese restaurants, alongside Higashiyamato. The counter has a quick turnover, and when you take a break, the owner swiftly collects your empty plates. I wonder how she’s doing? I had a craving for fried rice after a long time and made my way here. The wait was worth it! I ordered the fried rice for JPY 650 plus a large size for JPY 60. It seems that due to the regular size being smaller, many customers prefer the large option. The ingredients consist of just three items: egg, naruto, and green onion. Recently, the number of ingredients has decreased, but they are stir-fried with salt and pepper, and a little extra soy sauce is added to the pan for a wonderfully aromatic finish! It’s definitely not burnt! Even though there’s less oil, it’s still properly fried rice—it’s not a rice bowl! The flavor is great, but since the closure of Momoharu Ko in Wakakusa on January 15 this year after 39 years of business, I’ve been a fried rice refugee. I thoroughly enjoyed it today, thank you for the meal!

Hello! It’s 33°C, and it’s still the height of summer in Utsunomiya. I’m starting to feel a bit worn out! But I’m still hungry. What do we common folks do? We need stamina-boosting dishes like garlic, liver, and garlic chives—what's on the menu for a day like today? I’m craving garlic chive and liver! I want to boost my blood! I want something crispy on the outside, with firm edges, and fluffy and fresh on the inside. I also want some yakitori. Is there any place besides "Miso Sauce Yakitori, Kan-chan"? I wanna eat it—gotta go! But... So today, I’m heading to Wan Chan in Shimokuriyama, Utsunomiya. The goal is garlic chive and liver stir-fry! Entering the restaurant. I order garlic chive and liver rice from the staff lady. Next, I order garlic chive and liver, garlic chive and liver, garlic chive and liver! Is this a specialty shop? A single-dish restaurant? Everyone feels the same— Thanks for waiting! That was quick! Are the vegetables crisp? The liver is on the firmer side? Is the seasoning mild? Whoa! Are there around eight chunky pieces of liver? Whoa! So tender—different! Delicious. I piled on the pepper and enjoyed it. This is really good—if I add more garlic, it’ll be even better. I can eat, and there’s no doubt that this will help me survive the summer! I had a delicious meal today. It was a great meal!

Hello! Today I’m at Wan Chan, a Chinese restaurant located in Shimokuri-cho, Utsunomiya City. Is this the end of the hot summer as today is the 31st? Or maybe not... When I think back to summer in Japan during my childhood, it was all about Kインチョー's mosquito coils, beautiful Yukata-clad Hibari Misora, fans, and fireworks. Speaking of Wan Chan, my go-to items include the chives and liver dish, fried rice, and maybe... tantanmen? I keep ordering the same dishes every time, and while that’s partly because of my favorites, I wonder... Has it really been about 35 years since they moved from Takitani-cho? The dish I enjoyed back then was the Paiko-men! I opted for Wan Chan's original version today. Paiko-men consists of spare ribs and pork ribs, but their unique twist uses seasoned and fried pork belly, which they call Paiko. Wan Chan’s original recipe involves thin slices of pork shoulder that are marinated in curry and cornstarch, then cooked with stir-fried vegetables and soup. Here it comes... my bowl! The soup has a basic soy sauce flavor, with lightly sautéed vegetables including cabbage, carrots, bamboo shoots, green onions, and bell peppers thickened with sauce. The finishing touch is a special garlic sake drizzle—wow! In the center, there’s a quail egg, and the brown piece is the special Paiko. Delicious! The medium-thin noodles pick up the sauce perfectly, and the juicy Paiko bursts with flavor in my mouth. It’s so tender and hot—but completely addictive! It’s been quite a while; the last time was over 30 years ago! I thoroughly enjoyed my meal today. Thank you for the great food!

Hello! On this slightly chilly morning, the temperature is 5°C with a forecasted high of 15°C, but it looks like rain is coming by noon. So, what's on the menu for a day like this? Today, I'm craving liver! Grilled liver over charcoal, with a crispy outside and fluffy, fresh inside—I'd even be happy with skewers! First, I want to try one with salt; the salt enhances the sweetness of the liver. For the second, I'll go with the miso sauce, a bit of ginger and garlic, and a fruity flavor—sounds great! Is it "Miso Sauce Yakitori Kanchan" that I should go for? I want to eat it so badly! But... I guess I'll settle for Wan Chan, a Chinese restaurant in Shimokuri-cho, Utsunomiya today. Shall I go for liver stir-fry or garlic chives and liver stir-fry? Let’s decide as we enter the restaurant. If you know what you want to order, please go ahead! I went with the garlic chives and liver stir-fry, and after a 15-minute wait, the cold water was served. Immediately, a staff member announced, "Garlic chives and liver on rice!" Thanks for waiting! Have they automated things recently? No, I think when there are many orders, they cook them all at once. The vegetables weren't crisp and were a bit watery, and the liver was on the tougher side. The flavor was light and gentle, but? Cooking in bulk can lower the heat, causing the vegetables to release moisture and become soggy! The eggs were scrambled. It's a bit disappointing, but it still reminds me of the seasoning I've enjoyed for years. I can eat this with rice, and with a twist of the pepper mill, I piled on more pepper and devoured it. So delicious! It brought me to tears, but what a shame. Today, I enjoyed my meal as always. It was a great meal!

Hello! Although it’s been cold lately, I’m grateful for the sunshine every day. As Tora-san often said, “the sun is truly a blessing!” It seems that Tora-san's real name, Yasuo Tadokoro, passed away at the age of 68 due to lung cancer. He had been part of the popular comedic trio, the Three Pockets, along with Kanichi Tani and Keiroku Seki, which began at the Asakusa Franceza. Kanichi Tani also did the narration for Tom & Jerry, right? I parked at the memorial museum of Shochiku Oofuna in the parking lot of the Youcard Oofuna store to visit. It was so nostalgic! There’s a bit of wind, but it’s a bright world out there. Shall we eat? I suddenly craved fried rice, so here I am again. Today, I’m at Wan Chan in Shimo-Kuricho, Utsunomiya. Is it oily? Is it burnt? This is their original fried rice. However, it’s the kind of fried rice that the locals love. Though times have changed, the owner is still going strong, working hard with his son in the kitchen. This wasn’t originally a mixed fried rice; it was just plain fried rice. The ingredients are only egg, narutomaki, and green onions, but they understand the locals' preference for bold flavors, so they generously splash in some soy sauce and stir it vigorously. In the past, it had that great smoky aroma from the charred soy sauce. During lunch hours, they have to prepare multiple orders at once, which may have resulted in a decrease in oil, causing it to be a bit dry with a lot of charred bits? Is this bad? It really is fried rice. Everyone understands; it’s mostly burnt fried rice. But is it tasty? The locals quietly enjoy it. I think it might be better if they used a little less while cooking it. But do people even prefer it that way? Either way, it was delicious today as well! Thank you for the meal!

Hello! Today, I'm at Wan Chan, a Chinese restaurant in Shimokuri-cho, Utsunomiya City. This morning, the light bulb in my head switched on at 60 watts! I really crave liver and garlic chives—here we go! I'm entering the restaurant. Sitting at the second seat from the right at the counter, I’m enjoying another special spot today. As soon as my water is served, I quickly order the liver and garlic chives! The staff says, "Garlic chive and liver rice!" Is the garlic chive first? Is it the main ingredient? It’s taking a while, and I’m getting a bit impatient. Are they at it again? When they have many orders, they usually cook them all at once—this is it! If it’s for two or three, that’s fine? First, the rice and soup come out. Thank you for waiting! Here comes the garlic chive and liver. The liver and garlic chives here are pre-prepared before opening, with a light oil blanching method. When the vegetables are stir-fried at the right timing, they add eggs and the prepped liver. The seasoning is refreshingly mild, right? But today’s bulk cooking is quite a lot, isn’t it? When you cook in large quantities, the heat drops, and the vegetables release moisture, becoming soggy! The eggs are scrambled, too! The liver is served in about 7 or 8 pieces per portion, but it gets cold. Ugh—first yellow card! It’s a collaboration of parent and child, so unfortunately, it’s a bit delicious. This is different; the moisture from the vegetables gets evaporated, and the liver stays tender, while the eggs are fluffy—please do better next time. Oh wow, the menu looks new, doesn’t it? There’s an announcement! Due to rising food costs, prices will increase from October 15! The garlic chive and liver will go from JPY 660 to JPY 700. The set meal is JPY 920. It’s like a grand dining experience! I enjoyed another delicious meal today. Thank you for the great meal!

Hello! Today, I visited Wan Chan, a Chinese restaurant in Shimokurimachi, Utsunomiya City. It’s tough to deal with temperatures over 30℃ this time of year. While it's common to say that appetite tends to fade, today’s lunch is all about fried food—karaage! I was craving the restaurant's Chinese-style karaage. I ordered fried chicken and rice, which comes with clear soup. The restaurant's karaage is made by marinating in soy sauce and ginger, mixing with egg and flour, then resting it before frying to achieve a crispy outside and fluffy inside. This is the foundation of Chinese karaage. It's served! The karaage has a great color and looks perfectly fried. Crispy and fluffy—it's delicious. As I mentioned last time, each piece is 90kCal, totaling 450Kcal. It’s tasty but a bit indulgent! The juices burst out today—so good! While it's crunchy, it might have jagged edges that could hurt the mouth? The crunchiness is great, but there's something about it... Still, it’s so delicious that I forget that I eat it every time. With the performance value of 670, oh dear, I'm in trouble with this! I enjoyed it again today. It was a great meal!

Hello! The tropical depression has transformed into Typhoon No. 8! It seems like the forecast is saying that when I go to welcome the spirits tomorrow, Typhoon No. 8 will join me. Anyway, it looks like it's going to be hot again today. This time of year makes me crave a certain dish. Oil-rich, slightly charred original fried rice? Speaking of which, it reminds me of the sun oil situation from the 1970s. Shiseido Sun Oil and Coppertone! The familiar tanned talents like Bunny Rats, Minami Maeda, Hatta Janet, Masako Natsume? And Agnes Lam! I heard Otsuka Nene's posters were visible through the gaps between fingers? It seems they were collecting posters back then. As usual, the famous male figure is Shigeru Matsuzaki. On sunny days, he’s going oil-free and nude on his rooftop. Today I’m at Wan Chan, a Chinese restaurant in Shimokurichō, Utsunomiya. Anyone familiar with Wan Chan in Takiya Town is likely older! Gyoza, fried rice, garlic chives and liver, dandan noodles. When it gets hot, I always crave fried rice. It seems like it has gradually become difficult to enjoy it for just one coin, as it was 590 yen three years ago but is now 30. Prices have gone up! With a generational shift, it was prepared by the vice president. Originally, it wasn’t a special fried rice, just plain fried rice. The ingredients were only eggs, narutomaki, and green onions, but understanding the taste preferences of Utsunomiya people, a generous dash of soy sauce was added. Doesn’t that soy sauce create a delightful roasted aroma? Ahhh, the cookie face, The scent also has a hint of coconut! As expected, it’s delicious. But the portion seems quite small. Isn’t this just half fried rice? Today, I enjoyed it thoroughly. It was a great meal!

Hello! It rained all morning, but is it suddenly sunny? The humidity is dropping from 90% and feels like summer again. It’s the fourth week of summer ramen! Thanks for waiting. Yesterday was Hyoutan in the west of Utsunomiya, so today it’s Wan Chan in the east. Today’s location is Wan Chan, a Chinese restaurant in Shimo-guricho, Utsunomiya City. Of course, I ordered the Tanmen. It’s just past 1:00 PM, and it’s getting crowded. But the owner says to one person at the counter, "Please come on in!" What a stroke of luck! I seem to have arrived at the perfect time between the first and second wave of customers. Is the owner still busy as always? Yes, ordering—yes! Phone call! I’ll leave the floor to the staff and focus on cooking! As usual, when you order multiple items, the first dish comes out, but the second is nowhere to be seen. Multiple orders come out one after another, so let’s stop that method! Thank you for waiting! It’s been over 20 minutes. Now for today’s Tanmen—the soup tastes a bit thin! It has the second generation's flavor; is it lacking depth? Oh no! The noodles are overcooked and mushy! I wish they would focus more on the cooking. The noodles are usually fine, but they seem medium today. A woman on staff mentioned there’s one extra fried rice. The owner asks, "Why is that?" Hehe! It’s delicious, but today is a bit of a letdown! By the way, do you know about that magical garlic sake or water used in cooking that's on the counter? Just a sprinkle after stir-frying really makes a difference! Thanks again for the meal today!

Hello! Today, I'm visiting Wan Chan, a Chinese restaurant located in Shimokuricho, Utsunomiya City. In the 1980s, the original store was located south of the Takiya Intersection. Even when there weren't enough parking spaces in the shared lot, it was always packed. When public housing was built in what used to be farmland in Shimokuri, it suddenly became a popular residential area. Driven to make a fresh start, Wan Chan relocated and took on the challenge. Over 30 years have passed since then, yet their popular dishes like garlic chives and liver, tantanmen, kata-yaki, and gyoza continue to satisfy the taste buds of the locals, making it a hotspot still known for long lines. I remember being captivated by the tantanmen and fried rice for just around JPY 1,100 thirty years ago. I craved the fried rice and came back. The counter moves quickly; if you take a moment to rest, your plate might get taken away—it was quite impressive, the lady of the house! Since the old days, the husband's directions to the staff have served as the background music. Thank you for your patience! The fried rice is JPY 610, with a large serving at an additional JPY 60. It used to be JPY 550 a decade ago. These days, with portion sizes being reduced, large servings have become the norm. The ingredients are only three items: egg, naruto, and green onions. That's it! Take a good look—it's naruto, not kamaboko! There’s no char siu in this. These are stir-fried with salt and pepper, and soy sauce is added generously along the pan edge for a quick finish—perfectly fragrant! I assure you it’s not burnt! Wow, it’s delicious. The fried rice is tailored to the local palate, and once again, I’ve been captivated today. I enjoyed it so much, thank you for the great meal!

Hello! Today, I visited Wan Chan, a Chinese restaurant located in Shimokuricho, Utsunomiya City. Was it the day before yesterday? Were you here? I was enjoying tantanmen at my table, while the gentleman next to me was having the garlic chives and liver stir-fry! Oh, I want to try that so badly! I almost reached out to ask for a little sample. Damn it! I'll be back next week! I came in, took a seat in the center of the counter. I didn’t even look at the menu; I exchanged for water service. The secret code was "garlic chives and liver stir-fry." I ordered it a la carte with rice for JPY 880. It came out quickly—rice, a plate, soup bowl, and no pickles. The liver was prepped and fried prior to opening. At just the right timing, they added an egg with a light seasoning. As always, I enjoyed grinding freshly cracked black pepper onto it before devouring! It was delicious again today. I confirmed my theory that once you visit, you’ll find yourself back at least once every two days. I had a wonderful meal again today. It was a great meal!

Hello! Today I'm at Wan Chan, a Chinese restaurant located in Shimo-guri, Utsunomiya. Inspired by Aoki-san's report, I decided to drop by. Since they close at 15:00, customers have been trickling in since 14:00, but it’s definitely a popular spot, following all infection prevention measures with social distancing in place inside the restaurant! There was talk about the days of Takidani, but the Osou branch is also quite popular. The Osou location is a branch that separated from the main shop, and the owner is perhaps the third apprentice from the Takidani days. The gyoza were delicious, and the tantanmen is a bit richer in flavor compared to the main branch. Of course, I ordered the tantanmen in large size today. The garlic, chopped roughly, was cooked perfectly just enough to soften it, and the timing for adding the minced meat and beaten egg really shows how much the owner’s son has improved his skills! So tasty. I wonder if the secret ingredient is garlic liquor stored in a Kaku bottle? A couple of shakes of that made it perfectly seasoned for me. Though a bit lighter in flavor compared to the owner's, it was just right for my taste. I enjoyed everything today, thank you for the fantastic meal!

Hello! Today, I'm at Wan Chan, a Chinese restaurant located in Shimokuri-cho, Utsunomiya City. Today's mission is to confirm the correct name: is it "Reba Nira Itame" or "Nira Reba Itame"? This place is always popular, but if you come at the right time, you can manage to slide into a corner seat at the counter. Upon entering, I checked the menu! The correct name is Nira Reba Itame. If you order it a la carte with rice, it's JPY 880. Of course, it comes with soup, but unfortunately, no pickles! The dish has arrived. The bean sprouts are perfectly trimmed, and there are no soybeans. The carrots are cut uniformly, and the nira (garlic chives) are slightly on the shorter side. The star of the dish, the liver, is generously proportioned. It has been prepped and fried in oil during the preparation before opening. It's stir-fried, and while the timing of when to add the egg is uncertain, the seasoning is light and refreshing. I generously sprinkled some freshly ground black pepper from the mill and dug in! Delicious. The liver is a bit firmer since it was prepped in advance. The father and son duo, known for their great wok skills, seem to be quieter these days! I enjoyed my meal today as well. It was a great meal!

Hello! Today, I'm visiting Wan Chan, a local Chinese restaurant in Shimokuri, Utsunomiya City. This is my first visit this year, and I'm extremely hungry right now. Looking at the menu, I see the fried rice is JPY 610. A large size is an additional JPY 60. Really? I'll take it! I noticed the owner's son has really settled into his role; he must be doing quite well under his father's guidance. He even resembles Tsururyu Rikuzaburo quite a bit, which is impressive. The fried rice, the most popular dish here, is prepared in large batches. It's stir-fried, and for the finishing touch, soy sauce is added to the edges of the wok—this creates a wonderful aroma. And now, here's my order! Wow! Oh my gosh, this is amazing! It's overflowing from the plate. Wow, the ingredients for this fried rice include eggs, naruto (fish cake), kamaboko (steamed fish cake), green onions, and... Whoa, what is that... It's black and a bit burnt. So, it looks like this. I can tell this will fill me up! I wouldn't call it special mixed fried rice, but the value is unbeatable! I enjoyed my meal today, thank you for a great meal!

Hello! Today's theme is garlic chives! These seasonal vegetables are a specialty of Utsunomiya City in Tochigi Prefecture. I visited Wan Chan, a Chinese restaurant in Shimokuri-cho, Utsunomiya for lunch. Of course, I ordered the garlic chives. The menu lists it as stir-fried garlic chives. But is it really enough to be a dish just with garlic chives? When it arrived, it was indeed stir-fried garlic chives, but it also had bean sprouts and a little carrot. Additionally, it was made with scrambled eggs, seasoned with salt, pepper, soy sauce, and finished off with a mysterious liquid seasoning! A few shakes of garlic sake added the perfect touch! To combat the summer heat, I also added a hearty serving of tantan soup with plenty of garlic slices—this was the perfect choice. Delicious. I enjoyed another wonderful meal today. Thank you for the feast!

Hello! It was drizzling in the morning, but then the weather gradually improved to a refreshing and pleasant day. On such a day, where should I go? I chose Wan Chan, a Chinese restaurant in Shimokuri-cho, Utsunomiya City. In response to my desire to eat plenty of vegetables, I ordered the Meat and Vegetable Stir-Fry Set Meal. The appearance of the stir-fry is... But the vegetables are crisp and the seasoning is just perfect. It's delicious! The bell peppers are rare and delicious? It's a parade of amazing colored vegetables—bell peppers, cabbage, carrots, garlic chives, and more. I’m thoroughly enjoying it today as I crunch away. Oh, the rice is so tasty! Be careful not to overeat! I had a delightful meal today. It was a great meal!

Hello! I'm avoiding the three Cs and have come to a less crowded restaurant wearing a mask. This week, I’m focusing on vegetables to help turn my thick blood into a healthier consistency. Today, I’m at Wan Chan, a Chinese restaurant in Shimo-guri, Utsunomiya City. I'm sure many businesses are taking measures in response to the request for closure, and school officials are also likely to be staying home until the end of May! Although only a few restaurants are open, this place offers takeout options like bento and lunch boxes. I ordered the ramen with vegetables. After waiting for 5 minutes, my order is ready! It’s the usual ramen, but the broth here is a bit cloudy. There are plenty of vegetables and a little bit of pork, which adds flavor, but the second-generation chef tends to season the dishes quite heavily. Lately, it’s been common to find salty preparations that make you crave more salt and leave you sweating. The noodles are thin and easy to eat, but the broth can be intense, and the fried rice and other dishes are pretty salty—even today's young diners might find it a bit too much. But still, it is delicious. I do need to keep an eye on my salt intake, but today, I decided to add a bit of water to help balance it out. It can be dangerous... Thank you for the great meal today!

Hello! I’m avoiding crowded places and have chosen a less busy restaurant while wearing a mask. It seems like the weather might turn cloudy around 3 PM, but before that, it's time for lunch. Today, I'm at Wan Chan, a Chinese restaurant in Shimokurimachi, Utsunomiya City. Businesses are taking measures in response to requests for closures, and schools are likely encouraging everyone to stay home. Usually, this place is bustling during lunch hours, but today the owner's voice is echoing with instructions instead of the usual chatter. I ordered the Meat and Vegetable Stir-fry Set Meal. The ingredients include cabbage, bean sprouts, carrots, bell peppers, canned bamboo shoots, green onions, and pork, but I can't find any black fungus. I wonder if it left home, got hospitalized, or was fired—I'm worried! It’s delicious, but the flavor is definitely too strong. I wonder if the second generation is sweating and craving salt—it's quite salty! It's not the taste of the vegetables, but just soy sauce and oil, right? Please make some improvements by the next visit! But, you know, people from Utsunomiya do love strong flavors! Thank you for the meal today!

Hello! Today, I visited Wan Chan, a Chinese restaurant in Shimokuri-cho, Utsunomiya. After seeing my friend's fried chicken... I just couldn't resist it! I've been avoiding fried chicken lately, but I couldn't help myself... After some thought, I really wanted to try their Chinese-style fried chicken. I ordered the fried chicken, half rice, and Dan Dan soup. The lunch rush had just ended, and the restaurant was quite empty. The fried chicken takes some time to prepare. Their Chinese-style fried chicken involves a unique marinade combined with egg and flour, kneaded, rested, and then fried upon order. It's crispy on the outside and fluffy on the inside! This is what Chinese fried chicken should be, they say. Here it comes! Boom! Look at that beautiful color of the fried chicken. It's crispy and fluffy, delicious. Each piece is 90 kcal, totaling 540 kcal—that's a bit alarming! The Dan Dan soup is a little on the salty side, and it's pretty intense too! Even with half the rice, I can't remember the last time I had something this tasty. All of this for just JPY 890. I left a little behind—sorry about that! I truly enjoyed my meal today. It was a great experience!

Hello! Today it’s been raining coldly since morning. It seems that general companies are beginning to restrict office attendance as the country unites to contain the spread of the new pneumonia. What would be a good lunch to help prevent infection during such times? I thought about it... And here I am at the Wan Chan main store, the No.1 Chinese restaurant in Utsunomiya City, Shimo-Gurimachi. It’s always full during lunchtime, with lines for waiting inside and outside. As a solo diner, I quickly found a spot at the counter without even looking at the menu. As soon as the staff brought me water, I placed my order. Nira Reba (Stir-fried Leeks and Liver) and gyoza rice! This is the restaurant's proud unbeatable combo! It’s like Jumbo Tsuruta and Antonio Inoki in pro wrestling! The dishes don't arrive all at once. The gyoza comes, then the clear soup, rice, but still no Nira Reba! They never come all together. After about five minutes, the Nira Reba arrives, but the soup has gotten cold. That's because they prepare the same ordered items together. Gathering my spirits, I said, "Itadakimasu!" It seems the second-generation owner, the son, has changed the cooking technique, but unfortunately, the flavor hasn’t been carried on effectively. Oh no! I forgot to order the tantan soup! In wrestling terms, this is like missing Tatsumi Fujinami in a tag match! This dish is surely an essential part of Wan Chan's strongest tag team menu, right? I think so. This is bad; my stomach is tight! I enjoyed it deliciously today as well, thank you for the great meal!

Hello! Today I’m at Wan Chan, the Chinese restaurant located in Shimokuri-cho, Utsunomiya City. This is the main branch. If I remember correctly, the third disciple has a branch in front of Usho High School, but this location is just as delicious! The restaurant has streamlined its operations to focus solely on lunch service, and it’s still as bustling as ever! It's always packed! Make sure to decide on your order before choosing your seat or before a parking spot opens up! Today, I happily ordered the Dan Dan Noodles. The price has been updated to JPY 660, now 680. As usual, it’s loaded with garlic, which might affect my breath for afternoon meetings—but a piece of gum I get with the bill freshens my breath, so I’m good to go for the rest of the day! Regarding the order when you visit, one menu item simply can’t be changed! Did you notice the restroom? The toilet seats have been updated to the Satis model. As expected from a busy restaurant, they prioritize customer comfort. I enjoyed my meal very much today. It was a great meal!

Hello! Today, I’m at Wan Chan in Shimokuricho, Utsunomiya City. It’s currently 2:00 PM, with one person at the counter and two in the box seats. The peak hours seem to have passed, but it’s around this time that the enthusiasts start to arrive! I ordered the tantanmen! Upon checking the menu, I saw it’s 660 JPY. Ah, I see! It has gone up due to the consumption tax increase. 640 JPY at 8% and 660 JPY at 10%. Got it! Here it is, served in a bowl. What an enticing tantanmen, wrapped in a morning mist! But it’s delicious—garlic with a nice kick and fluffy eggs. This is different! It’s really tasty! The taste has improved with the tax increase, no doubt about it! I hope the quality continues like this. Someone sat down next to me at the counter, and they ordered tantanmen and fried rice! What a meal for the enthusiasts! I had a wonderful meal today, thank you for the great food!

Hello! If you mention Utsunomiya Chinese Cuisine, it's always about Wan Chan in Shimo-Kurichō, Utsunomiya City! It feels like I was just here recently, right? Yes, I raised my glass with a stir-fried meat and vegetable set meal, but today I'm going for noodles. I’ve been having Tanmen a lot lately, but this is one of the most challenging noodle dishes to get right! It’s all about skillfully controlling the oil, adding the broth, and timing the noodle cooking to finish the vegetables and the soup just right. Here comes the bowl. I can see tomorrow through the steam! I’m sure tomorrow will be a great day too! For me, it's all about Every day is a good day (努力を惜しまないために、毎日良い日になるよう努める). That’s the way to go! I enjoyed it deliciously today; it was a great meal! Oh, I almost forgot—the Tanmen is incredibly delicious!

Hello! Today it’s raining, pouring rain since the morning. I visited Wan Chan, a Chinese restaurant in Shimokuri-cho, Utsunomiya City. During lunch hours, it's quite popular, and even delivery staff from Sagawa Express are rushing to deliver meals. Sometimes, I feel like I need to eat more vegetables or my joints start to creak. So, today's order is the Meat and Vegetable Stir-fry Set Meal. ...I know some might wonder why there’s meat in it, but I'm not accepting any comments on that! The dish has arrived! It’s a colorful stir-fry. The ingredients include bean sprouts, cabbage, carrots, green onions, bell peppers, bamboo shoots, and sliced pork. The vegetables are crisp and fresh? No, they’re perfectly stir-fried and delicious! Even with a small serving of rice, I might go for a refill!? I enjoyed my meal today, thank you very much!

Hello! As the weather gets warmer, I find myself craving certain things. Today's delight is the charred fried rice, the original Gomoku Fried Rice. The restaurant is located in the Higashi area of the Utsunomiya City Shimo-Kuri Housing Complex, at Wan Chan, one of Utsunomiya's top three Chinese restaurants. This is the main branch. Those who know Wan Chan in Takidani-cho are true connoisseurs. By the way, this is the first in a series of dishes I crave during the hot weather, but I’ve noticed that it’s no longer possible to enjoy this dish for just a five-hundred yen coin. It’s a popular menu item, so the wait time is relatively short. The second generation vice president, who understands the local taste for bold flavors, prepared it. He generously adds soy sauce to enhance the flavor. It’s starting to look quite charred. This is just my personal opinion, rest assured. Utsunomiya locals love their shiny black fried rice. I enjoyed it immensely today. It was a great meal!

Hello! Today, I visited Wan Chan in Shimokuricho, Utsunomiya. This popular, long-established Chinese restaurant is known as "the west's gourd, the east's Wan Chan." Both places have experienced relocations; Wan Chan was situated along Tochigi Road near the Takidani intersection 25 years ago. The weather has been nice lately, but it's a bit too hot, isn’t it? Where did that refreshing spring in May go? Well, it’s fine anyway~ Did I order fried noodles? Not Italian, but Itamen. I wonder if Ghiroramo is in it? The menu mentions soft yakisoba at the bottom. As usual, the kitchen is lively, although the son is rather quiet. The owner handles everything from greeting customers and managing tables to cooking. The dish came out quickly! It looks great and is beautifully presented, especially with the bright pickled ginger. The taste is refreshing, with a hint of ginger that passes through my nose! But for those who prefer a bolder flavor, it might seem like a side dish? I enjoyed today’s meal very much, thank you!

Hello! In Utsunomiya, we experienced an hour of heavy rain at 60 mm/h just before noon. What’s going on? Thunder, perhaps? I ended up missing my planned lunch spot as a result! So today, it's Chinese cuisine at Wan Chan in Yanase-cho, Utsunomiya. A popular place during lunchtime, perfect for recovering from Golden Week fatigue, right? There were about 6 people ahead of me, but the turnover here is quick, and once you finish your meal, the dishes are automatically cleared, so the wait wasn’t too long! I had company today. We ordered ramen, miso ramen, gyoza, and livers with garlic chives. The gyoza came out first, followed by the ramen and miso ramen, but the livers with garlic chives were delayed. They don’t start cooking until all three orders are placed. Finally, they started cooking, but the vegetables released too much moisture due to the large quantity being prepared, resulting in a disappointing flavor. Is it time to retire this menu item? I tried the ramen and miso ramen for the first time, and they were quite good! Having been a regular for over 30 years, I think I’ll challenge myself and try some untried dishes next time! I enjoyed it today as well. It was a great meal!

Hello! Today I'm at Wan Chan in Shimo-Kuri, Utsunomiya City. It’s a busy day! Although they open at 11:30, they were fully booked within 10 minutes, mostly with families. A meal for a family probably costs around JPY 3,000 to 4,000! Since it’s a bit chilly today, I ordered Tan-Tan Men! Are all the items in katakana? They prepare a few dishes at once, so there’s a slight wait. Here it is! A unique angle, but this is Wan Chan's Tan-Tan Men. The perfect balance of sliced garlic, minced meat, and beaten egg. As delicious as always! Here's some big news: a young guy has joined the cooking team as the third person! I wonder when it last was? Since Segare-san, perhaps? I thoroughly enjoyed my meal today. It was a great meal!

Hello! Today, I'm visiting Wan Chan in Shimo-guri, Utsunomiya City, known for its amazing East-side specialties! The parking lot was full during lunchtime, so I had a craving and decided to come here. I thought today would be the day, but as I looked at the menu... the waitress brought a glass of water and stayed by the soba station, a professional in waiting for orders. So, I couldn't help but order the Tan-Tan Noodles! There I went again! Anyway, it's Tan-Tan Noodles for me today. The kitchen here excels at making dishes in batches, when a couple of orders come together, the pots clang as they start cooking. Here they come, my bowl has arrived! Those crunchy, coin-like slices of garlic, combined with fluffy egg and ground meat, are simply the best! The noodles are... decent enough, with a slightly thick, chewy texture. They aren’t spicy at all, but they have a calming flavor for me. However, I can't linger too long; if I'm not careful, the bowl disappears before I know it! Thank you so much! I truly enjoyed my meal today, it was delicious!

Hello! Today I'm at Wan Chan in Shimokuri, Utsunomiya City. It's a popular spot known as the Eastern Wan Chan and the Western Hyoutan. When it gets a bit warm, the refreshing fried rice and gyoza are a must! I highly recommend them. During lunchtime, Wan Chan gets crowded, but since no one lingers, and the staff quickly clears the dishes once you're done, the turnover is good. Customers know this, hence the line! Once seated at the counter, water is served, and this is the best time to place your order! You won’t have to wait long, but since dishes like fried rice, liver and leek gyoza, and dan dan noodles are made in batches, they may take a little longer. The gyoza are served quickly. Here they are—your order is ready! Fried rice! The reason for its popularity is its rich flavor and the savory aroma of the soy sauce! That seems to be what makes it so loved. It's piping hot, and the proper way to enjoy it is to create a hole in the center of the mound of fried rice to let it cool a bit. While I think it tastes good, the strong aroma of the savory soy sauce is overwhelming for me and gives off a burnt smell. I came to check, and I’m convinced. However, it has tremendous support from the locals and is the number one popular dish. Currently, the main cooking is done by his son, the second generation, but I prefer the fried rice from the Oso branch, which is a disciple he trained! I enjoyed my meal today as well. It was a great meal!

The owner is still managing everything by himself, just like before! The tantanmen here is completely original, and nobody has any complaints!

Today, I'm having an early meal. Hello! Last week, I aimed for the new year but missed my target and had to come back! I don't usually indulge in raw garlic, but sliced garlic combined with ground pork and a beaten egg is a well-established delicacy, isn't it? Both the noodles and the soup were delicious. I believe the father and son team will keep impressing us this year. Finally got to enjoy this after the new year, and it made my heart skip a beat. Looking forward to another great year! I had a wonderful meal today as well. It was great, thank you!

But what about the difference between sunburn and that crispy charred flavor? It’s not the same as the sample!

The building is still standing. For those who remember, I’ll attach a photo of Sekai Ro on Nishinichome. There was a sign above the restaurant featuring a world map, with the name Sekai Ro written in red in the center. During a time when many families rarely ate out, it was a place we admired.

Shouldn't the owner focus on cooking?