No matter what style of traveler you are, you're expected to eat two or three meals a day locally.
"Encyclopedia of Local Japanese Restaurant Chains" is packed with gourmet information that will instantly eliminate the hassle and difficulty of choosing a restaurant while traveling in Japan.
The protagonists of this book are locally recognized restaurant chains that have been operating for decades in various regions, gaining the love of locals and expanding their stores.
It offers Japanese food such as ramen, udon, soba, sushi, and bento, as well as Japanese-style Chinese and Western food, and even takeout food.
They will also kindly tell you what the most popular menu items are among those enjoyed by locals and what combinations are good to order.
With this book, enjoy your trip to Japan more fully with the comfort of visiting a local restaurant with the guidance of a local friend.

There are many local food chains that are well-known to everyone in their local area, but are not well-known nationwide.
Unlike large corporations that operate nationwide, you can find unique flavors that are loved by locals and can only be found in your local area.
That is also the biggest appeal of ‘local restaurant chains.’

--- From "Welcome to the world of 'Japanese local restaurant chains'!"

The biggest feature is probably the cheap and generous set menu, also known as 'calories that go beyond the limit'.
For a typical set menu, either the noodles or the donburi are half-serving or mini-sized, but at this restaurant, both are single-serving.
Of course, it is also high in calories.
If you order the popular katsudon set with tanuki udon, it will easily exceed 1,000 calories.
This is because there is a history of diversifying set menus to satisfy the main customer base of drivers and blue-collar workers.
Another advantage of the set menu is that you can choose between udon, soba, ramen, and zaru ramen.

--- From "(Saitama) Yamada Udon Restaurant"

"Conveyor Belt Sushi Hokkaido" is very popular for its use of fresh, large neta (toppings for sushi) from Tottori Sakaiminato.
This restaurant's predecessor was 'Gurukuru Zushi', which was founded in 1979, and is one of the earliest restaurants in the conveyor belt sushi industry.
In 'Hokkaido', we use our experience and achievements to provide sushi that focuses on the freshness of rice and neta.
We use rice grown in the local mountainous region.
We buy fresh fish from Sakaiminato, and rare fish that can only be found at that store are brought in every day.
Colorful, fresh, and thick sushi rolls along the rail.
To provide delicious freshly made sushi, the ingredients are cut in front of the customer and the sushi is turned with space between each piece.

--- From "(Tottori) Conveyor Belt Sushi Hokkaido"

In 1963, an izakaya-style restaurant opened in front of the current Minami-Fukuoka Station.
We made yakiniku with a menu that is inexpensive, nutritious, and comes in large portions.
The founder's wife tasted the product and said, "This is amazing (bikkuri)!", which became the name of the store.
In the past, they also sold nabe and ramen, but now they only sell 'yakiniku'.
It is the original 'yakiniku teppan' style, where the meat is cooked to a certain size and served with rice and miso soup.
The pork used is rich in various cuts, and the garlic stimulates the appetite.
The delicious way to eat it, as taught by the head store manager, is to 'eat it with karamiso on top.'
It is said that the fat melts due to heat and the solid content of the miso remains, making the savory taste stand out.

--- From "(Fukuoka) Bikkuri-tei Honke"

Ippatsu Ramen, popular for its generous portions of ramen, was founded in 1984.
In addition to the unique menu and taste, the atmosphere inside the store is also lively, perhaps due to its location in a university district.
For example, when a menu item called "Chashumen" with lots of chashu appears, people shout, "The flower of Ippatsu blooming in the bowl, chashu in full bloom!"
Also, when leaving the store, they say, “Thank you for the delicious meal! It gives us strength!”
The ramen broth is rich in gelatin and has a mild flavor based on pork bones without the use of chemical seasonings.
When you order an ajitama (soy sauce marinated egg), people raise both arms and shout “Genki-yoku!” to instill a sense of unity in the restaurant.

--- From "(Tokyo) Ippatsu Ramen"