【兵庫】廃れた市場にたった一つの“爆盛り中華”…なぜか客が殺到していた！

【兵庫】廃れた市場にたった一つの“爆盛り中華”…なぜか客が殺到していた！

Hearty meals born from a bustling kitchen. A popular restaurant that draws lines even before opening. The rush of orders for the ultimate set meal continues unabated. That’s a huge portion! Customer）So much volume! And it’s super delicious. Owner）It’s not that big, really. It’s not that much, though. (Five years ago) My father passed away. Then my mother became ill. My mother is more energetic when she is working, So I decided we should do it together. A son who took over the restaurant— —and a mother who has supported it for 50 years. We follow the beloved Chinese diner “Sennaritei” run by this parent and child duo. Kakogawa City, Hyogo Prefecture. A rundown market standing quietly on the outskirts of town. Kanno Market. “Sennaritei,” the only store still open inside this market. Owner）Good morning! let’s go Their day begins. Mr.Takeshi）The weather’s not too great today. Mother）Yeah, that’s right. “Sennaritei,” managed hand-in-hand by the two of them. We asked them how the restaurant got started. Mr.Takeshi）Originally, I worked in French cuisine. My father worked there too. But the company went bankrupt… Then I moved on to work at a hotel. After leaving that hotel, I went to Tokyo. I continued training in French cuisine. About 10 years ago, I returned to a place called “Kitano Garden” in Kobe, which is both a restaurant and a wedding venue. I worked there as the sous-chef. (Around that time, five years ago) My father passed away. Then my mother became ill. She recovered from the illness, but she stayed at home, feeling down. She didn’t talk to anyone. My cheerful mother gradually lost her spark. So I thought it’d be best for her to keep working— —that way she could stay energetic. That’s why I decided to run the restaurant together with her. And so we started working together. It’s been 51 years since founding. A full 51 years. “Sennaritei” has been around since I was born. Mother）I started the place with my husband, from the beginning. There was someone washing dishes part-time, but mostly just the two of us. It’s mostly just the two of us (my dad and me). We used to work late into the night, just the two of us. Back then, we stayed open until around 11 p.m. My husband passed away five years ago. After that… For about a year we couldn’t open the shop. So we didn’t run it for almost six years. There were times when I ran the shop alone. So I set the rice cooker here so customers could serve themselves. They’d help themselves to rice and miso soup. Even side dishes—they’d take what they wanted. We decided to go with a self-service system. We thought that might be better than me bringing it all over. That’s what I did when I was running it alone. I tried to move around as little as possible since I was by myself. There’s never a time when Mom isn’t here, at this restaurant. For someone her age, she’s gone through a lot! (laughs) For her generation, she’s really something. She works too hard! (laughs) By the time we finish prepping, it’s past midnight—around 1 a.m. He has his responsibilities, and I have my own dishes to make. Like sake lees soup and Kanto-style oden. I have to make those myself. And he’s in charge of all the soup and everything else. Our jobs are separate, but we’re together the whole time. Until everything’s done. And after that, we still have to clean! (laughs) The only Chinese diner left in the market, protected by two generations of a family. Yesterday was a day off, but we still worked until around 1 a.m. We were prepping everything. Our main dish—the one we serve the most— is katsumeshi. So I was preparing the meat for it. And things like Karaage too. This is the chicken we marinated last night for the fried chicken. It results in incredibly flavorful Karaage. Mr.Takeshi）Now I’m preparing the ramen soup. Chicken bones. Director）Is this the ramen soup? Mr.Takeshi）Yes, it’s ramen soup. I started extracting the broth yesterday. Then I add pork bones and chicken bones. And finally, I add vegetables to complete it. That’s how we make our ramen soup. Some people already told us yesterday they’d come Kind of like a reservation Director）Do customers usually line up? Mr.Takeshi）When it gets crowded, around 10 to 20 people might be waiting We’re really grateful That people would come all the way to a place like this Today’s staff meal is stew Signature dishes only a former French chef could create Transferring freshly cooked rice into the rice warmer This is 2 shō (about 20 cups). On weekends, we cook 10 shō a day Handed to the mother and placed in the warming jar Whatever the side dish is It’s not just store-bought and served as-is Even burdock root, I cut it myself Even for roast pork, I make it all myself It takes time, you know So I end up getting home late But maybe that’s what makes it good Putting in the effort, you know For things we add and keep using Like the demi-glace sauce for katsumeshi, we keep adding and reusing Same for the sauce for roast pork And the broth for oden too We keep adding and reusing it all the time Everything’s made with layered flavors Add ground white sesame to seasoned okra Homemade pickles Salt Mother）I pickle all these vegetables myself Today It’s Chinese cabbage, turnip leaves, And radish leaves all pickled together And I’ll put some takuan (yellow pickled radish) on top Everyone seems to like these kinds of pickles They say I’m the one who made them There was no original recipe for the soup But my father had scribbled some notes So I traced those And I remember the taste of my father’s cooking So I’ve been making it while researching on my own Char siu pork simmered since the previous day Char siu soaked in sauce handed down since my father’s generation Oden also made with broth that has been added to since my father’s time Using Kobe beef tendon Mother）It has whale skin in it This black part is whale skin Daikon radish, carrot, konjac, chikuwa, fried tofu, taro All the ingredients give out great flavor It’s not a bland taste We make it flavorful enough to be eaten as a side dish with rice I set the rice cooker timer last night So it finishes cooking in the morning I set it one shō at a time Now I’m cooking it one shō at a time And then we’ll cook another batch upstairs On Saturdays and Sundays, we cook around 10 shō On weekdays, we cook around 6 to 8 shō That’s about 15 kilograms Director）In a single day? Yes, in a day There are large-size rice portions sold at the same price And we offer all-you-can-eat rice with the set meals Even with katsumeshi, we offer large, medium, and small sizes If we run out of rice We wouldn’t be able to continue operating So to properly welcome our customers We cook as much as we can But if the rice runs out We can’t cook more in the middle of service So that’s the end for the day We try hard to make sure it’s enough Director）What’s this? Mr.Takeshi）This is pork shoulder loin Searing the surface of the char siu We’re removing excess fat Since we’ll be adding it to the soup The char siu is simmered in the soup Mr.Takeshi）It also improves the flavor of the soup And of course, the meat absorbs the vegetable flavors too Later, we’ll simmer it again in the sauce But first we soften the meat like this If you simmer it right away in soy sauce The meat gets tougher and tougher So we first stew it this way Beef round Pounded and stretched into thinner slices Rock salt and pepper This part doesn’t have much fat It’s the center part of the round So it’s quite a rare cut Director）Is it a tender part? Yes, it’s a tender part It’s probably the most moist area It’s even suitable for steak But since it doesn’t have much fat It has a light, clean flavor We use it for katsumeshi Since it’s something you fry in oil We use this kind of lean meat If you use fatty meat The fat comes out and It doesn’t go well with the rice or sauce Director）Is katsumeshi the most popular dish? Mr.Takeshi）Yes, definitely the most Even though we’re a Chinese diner We also serve katsumeshi And it’s quick to serve, so maybe that’s why it’s extra popular We have this much Director）This is? Mr.Takeshi）This is the cutlet for katsumeshi This is for 50 servings, so there are 100 pieces Director）100 pieces?
Mr.Takeshi）Yes, 100 pieces We basically do it at night We work until late at night These were prepared around 1 or 2 a.m. yesterday Letting them rest a bit Makes the breadcrumbs softer So I think it’s better to let them rest a bit That’s why we do the prep at night The coating doesn’t peel off easily It sticks well to the meat When you coat cutlets at home Doesn’t air get in and cause it to puff up? To prevent that We’ve been doing this prep in advance so the breading sticks better I think it’s better to let it rest a bit This is the sauce for katsumeshi It’s a katsumeshi sauce based on demi-glace Katsumeshi is considered soul food in Kakogawa You put the cutlet and rice And pour demi-glace-based sauce over them You could say it’s a kind of B-grade gourmet It’s our most popular item We’ve been making it for 50 years And the sauce has been replenished and continued for 50 years We’ve brushed it up into what it is today Heading to the second floor to cook more rice That’s a lot of rice, right? Director）It’s an incredible amount We cook it one shō at a time first We set that aside first That’s for fried rice Then we cook the rice for regular service one shō at a time Using the top level too Peeling bananas Bananas Whipping the cream Staff）We whip it quite firmly like this Cutting bananas Mixing with fresh cream We prepare for around 80 people On weekends, we prepare about 100 servings The dessert is ready Since katsumeshi is quite heavy It’s like a palate cleanser We use pretty high-quality fresh cream It’s delicious We serve one per customer who comes Kind of like a complimentary service Please try it if you’d like It’s rare to have freshly made fruit salad We were treated to some freshly made fruit salad Director）Fried tofu? Yes, it’s used as a side dish Cotton tofu This is used for various side dishes Including for katsumeshi And also with fried chicken and pasta in the Chokotto Set (Katsumeshi) We use around 1 to 1.5 kilograms a day We wanted to add some kind of side Just salad felt a bit lacking So we thought of something that tastes good even when cold Personally, I wanted to serve pasta What customers seem to enjoy now is A Japanese-style aglio e olio That’s the pasta we make And we’ve been serving it as our standard side Director）Mother, is this oden? Mother）It’s an assorted set for takeout It’s been featured on YouTube and such So we get a lot of takeout orders Kanto-style oden sells really well The seasoning isn’t light It’s fairly rich and flavorful, good enough to eat on its own I like it when the flavor soaks in This is one portion We also have a set with ramen and this Director）A ramen and oden set? Some people really like it Mr.Takeshi）This is aromatic oil for the ramen We simmer garlic and green onion in it Of course, it’s all homemade It adds great flavor Plus, it adds richness to the ramen I think it enhances both sweetness and depth Beating eggs Adding lard Preparing the ingredients: homemade char siu, onion, and rice Pouring beaten eggs into a heated wok Add rice and ingredients Pepper Salt We season with salt and pepper first By doing that, the rice absorbs the salt flavor better We lightly stir-fry it beforehand We want each grain of rice to be nicely flavored Mr. Takeshi）About 1 shō 4 gō
Director）About 1 shō 4 gō? I’m searing it now. That’s the expected amount of fried rice for today It varies by the day, though Staff）These are boiled dumplings for the set meal And these are pan-fried dumplings Customers are lining up even before opening Heating garlic Ingredients: shimeji mushrooms, onion, bacon Pepper Salt Sugar Add pasta boiling water Dashi soy sauce Taste check The char siu is done cooking Before opening, we ask for customer orders It’s a little trick to ensure smooth service Mother）Are we ready?
Mr.Takeshi）Yes, we are Mother）Thank you for waiting Staff）Thank you for waiting. Here you are As soon as the shop opens, it fills up The famous katsumeshi
comes with a choice of rice size Lunch menu The handmade pudding
by the owner is also popular In the kitchen, they start frying the popular cutlets Takeout order of 24 pieces of karaage Orders come in for oden and ramen Warming up the oden Green onion and onion Pouring broth over the bowl Beating eggs Slicing the cutlet Preparing takeout orders at the same time Adding the beaten eggs Fried chicken is ready Takeout karaage Next, preparing katsumeshi for takeout Generously pouring homemade demi-glace sauce (For takeout) Katsumeshi is limited to one serving per person, and then… As for karaage and such, it’s written out front. We do accept those as well Katsuni (cutlet simmered in egg) Top with seaweed to finish Staff）Katsuni set meal Rice refills are available Katsuni set meal Adding milk to the soup Mr.Takeshi）A ramen with dairy products —it’s called “Moo Moo” Preparing fried rice Adding lard Adding beaten eggs Pre-cooked rice Oyster sauce Green onions and soy sauce Checking the taste Fried rice (takeout) Fried rice Grilling the char siu Shaping and forming it Boiling the noodles Topping with radish sprouts and 3 slices of char siu Staff）Ramen and fried rice set
Changing to Momo Ramen Thank you for waiting Ramen set (changed to Momo Ramen) Director）How many times have you visited Sennaritei? Customer）About 5 or 6 times Director）What did you two order? Customer）Katsuni set meal and Ramen set changed to Momo Ramen Director）How did it taste? Customer）It was delicious It has a kind of family feel Director）Kind of a homely atmosphere?
Customer）Yeah, something like that. Welcome! Mr.Takeshi）Mother, give me some ramen char siu Cooking while coordinating together Bean sprouts Top with char siu to finish No time to rest—preparing more sets Katsumeshi (medium size) Customer with medium katsumeshi rice, thank you for waiting Katsumeshi set (medium rice) It’s so narrow, you’d wonder how people even move here Director）It must be hard to pass through Mother）Yeah, the fire flares up like crazy It hits my butt and puts out the flame—then he gets mad at me Yes, please—large size Even the staff are surprised by the amount Mr.Takeshi）Pasta for the Chokotto Set (Katsumeshi) Mr.Takeshi）That’s all for now, I’ve done everything Chokotto Set (Katsumeshi) The first round of cooking is complete Director）That was intense Mr.Takeshi）But it’s just the beginning Director）Are you cooking by yourself? Mr.Takeshi）Basically, yes But everyone helps, so that really helps A short break Mother）Thank you very much
Mr.Takeshi）Thank you very much As it nears lunchtime, more customers arrive Order slips are quickly sent to the kitchen for faster service Three boiled dumplings Mr.Takeshi）One Tenshinhan in
Mother）Got it Director）Boiled dumplings are popular, huh? Mother）Yes, boiled dumplings—we serve them with Chokotto Set (Katsumeshi) and Tenshinhan sets, so they go out quite often We serve them pretty much every day We wrap the small portion of boiled dumplings at home. Director）Since long ago?
Mother）Yes The dumplings have been the same flavor for about 50 years We really haven’t changed the flavor at all Frying more karaage Mr.Takeshi）Mother, the char siu for the Tenshinhan please Ramen Ramen and fried rice customers—thank you for waiting Ramen and fried rice set Delicious Takeout order A little service from Mother Mother）Thank you very much, sorry for the wait Handmade by mother: “Boiled Dumplings” Replenishing cornstarch Adding thickness to the filling Cooking eggs for the Tenshinhan Pouring the thick sauce Topping with 2 slices of char siu Adding pork belly Special Nagasumi sauce Finish with green onions and chili peppers Staff）Tenshinhan customer—thank you for waiting Customer）Wow! Tenshinhan Set Director）That’s really big and hearty Customer）Very hearty, and really tasty Director）What’s inside? Customer makes a discovery! Customer）It has egg inside! Customer）There’s a soft-boiled egg inside On top of the Tenshinhan are char siu and Chunks of braised pork belly It’s super light and tasty It’s refreshing—not heavy at all I’ve been here a few times, but it’s her first time Well, we’re locals We live around here Lately, you know We found out that people even come here from other prefectures And then suddenly it’s featured all over the place Everything is big and hearty, and whatever you eat is delicious Even just one item is satisfying But having both is double the satisfaction I want to come again Director）That Tenshinhan? Mr.Takeshi）Yes, that’s Tenshinhan Inside the rice there’s egg It’s a Tenshinhan based on an omelet And topped with pork belly and char siu It’s a super meaty Tenshinhan The black sauce is made with bamboo charcoal We darken the pork belly sauce using bamboo charcoal Director）It sells a lot, huh?
Mr.Takeshi）It sells like crazy Director）With that volume? Mr.Takeshi）It still sells well I never think it won’t sell Thank you for waiting Orders still keep coming in Katsumeshi set (medium rice) Staff）Mother, one more kasujiru please Kasujiru (sake lees soup) Collaboration menu with a TV show:
Preparing the “Yoi Don! Set” On a large fried rice, placing a cutlet and three pieces of karaage Finish by pouring demi-glace sauce over it Yoi Don! Set Staff）Thanks for waiting! Yoi Don! Set Yoi Don! Set (with kasujiru instead) The customer is stunned by the sheer size Director）Fried rice, tonkatsu, karaage? Mr.Takeshi）Yes, that’s right That’s the Yoi Don! Set Customer）Thank you for the meal　Staff）Thank you very much Mr.Takeshi）Thank you very much Customer）Thanks for the meal, it was delicious Staff）Next one is large size, please Mr.Takeshi）Thank you for waiting, much appreciated Customer）Was it good? Was it good? Thank you very much Many customers arrive,
and the parking lot quickly fills up Mr.Takeshi）Yes, welcome In the kitchen, they keep handling orders one after another Director）That’s a huge portion Staff）This is the medium size Staff）Medium is ready Thank you for waiting Customer）It’s delicious We came here quite early on We’ve visited a few times But now it’s crowded like this So it’s hard to come by Usually it’s pork cutlet, right? But this is beef cutlet So it’s thin beef cutlet With rice and demi-glace sauce poured on top The sauce has a miso taste Director）It’s quite a large portion, isn’t it? Customer）Yes, it is It’s been a while since I had it, and now I’m Feeling full Thank you very much Preparing the seasoned egg Layering rice to cover the seasoned egg Pouring thick sauce Topping with char siu and pork belly Pouring homemade sauce on top Plating six pieces of fried chicken Fried chicken set meal After the meal, customers enjoy handmade dessert This portion is just perfect Director）Thank you very much Staff）For customers with the katsuni set meal, you can choose rice size: large, medium, or small Welcome Mother）Tenshinhan is in Yoi Don! sets are popular Director）It’s all Yoi Don! everywhere That’s why the fried rice runs out fast The Yoi Don! set comes in S, M, and L sizes When it’s large, it’s really packed It runs out quickly Mr.Takeshi）Yes, Yoi Don! set Staff）Excuse me, coming from behind Yoi Don! Set Blissful fried rice Pork cutlet topped with demi-glace sauce Crispy and juicy fried chicken Pouring homemade demi-glace sauce Chokotto Set (Katsumeshi) It’s hard for men to order “Ladies’ Set,” right? “Ladies’ Set” sounds hard to order It sounds like only women can eat it So we named it Chokotto Set (Katsumeshi) Director）Everything is oversized though Mr.Takeshi）No, it’s not that big Not a huge amount really In my opinion Mr.Takeshi）Is it too much?
Staff）It’s a lot It’s not! It’s not that much! Mother）Thank you very much Thank you for waiting, thank you very much The shop has started to settle down A new customer has arrived The shop owner’s old friend
has come to visit Thank you, appreciate it It’s been 29 years, 29 years! Katsumeshi (medium) Director）Did you come today by chance? Mr.Takeshi）Yeah, totally by chance It was just coincidence He said something like “I’ll drop by tomorrow” a day or two ago Director）High school friend? Mr.Takeshi）Yes, we were classmates in high school and got along well Director）You hadn’t met since? Mr.Takeshi）Not at all. It’s been 29 years Haven’t seen him in 30 years But he hasn’t changed at all Mother）He really hasn’t changed Mr.Takeshi）He hasn’t changed a bit Friend）You haven’t changed either Friend）Is this really the portion?
Mr.Takeshi）It is! Mr.Takeshi）That’s the small size! Friend）This is small? It’s delicious, but how is this small? If he hadn’t become famous, I wouldn’t have met him again My dad contacted me And said, “Isn’t that Chikudani-kun?” It’s my first time visiting the shop Director）First time?
Friend）Yes Friend）I just happened to have the day off I asked if I could come, And they said, “We’ll be filming YouTube, is that okay?” I said sure, no problem, and came It was high school—we spent all 3 years together It was mostly English classes We just messed around with English and soccer Director）What kind of high school life did you have? Friend）High school life?
Director）Yes If I told you, it probably wouldn’t be airable You really haven’t changed Friend）I’ve just gotten a little bigger Take care of your health Keep doing your best Mother）The color’s a bit different, but This one has 3 pieces, And this has 5 pieces inside We’ve also included a cold pack Please come again Mother）Thank you so much Mr.Takeshi）Come again, okay? Thank you Thank you So nostalgic It’s been 30 years It’s not easy It was really emotional for me. Business closed Alright! Being told things like “Thank you” or “That was delicious”… Yeah, it’s definitely what makes life worth living. I intend to keep going But I just don’t know what will happen to this place. If we can keep it going as is The parking lot is spacious too Nothing to complain about, haha I want every dish we serve To make our customers say “It was delicious” And leave the shop happy If I can make something even better tomorrow than today That’s the mindset I cook with And I’ve been doing it that way all along Thank you very much Please come again A Chinese diner run by a parent and child,
the one and only in the market — Sennaritei

【店舗情報】
店名: 千成亭
地図: https://maps.app.goo.gl/YHXj9RkXsxBUF2eM7
住所: 兵庫県加古川市神野町西条４１６−３

【チャプター】
0:00 ダイジェスト
0:53 本編
1:23　店主到着
1:47　店主紹介、お母様紹介
2:21　仕事を辞めて店を継いだ理由
3:30　創業当時の話
3:53　夫を失っても立ち上がったお母さん
4:32　開店以来ずっとこのお店を見守ってきたお母さん
4:45　夜遅くまで厨房に立ち続ける二人
5:21　昨晩の仕込みの話
5:49　ラーメンスープの仕込み
7:43　ご飯の炊き上がり
8:16　自家製へのこだわり、引き継がれる父の味
8:50　小鉢の仕込み
9:44　スープの仕込み
10:02　チャーシューの仕込み
10:46　こだわりの粕汁
11:09　お米の準備
12:15　チャーシューの焼き
13:36　１番人気のかつめしの仕込み
15:47　デミソースの仕込み
16:30　２度目のお米の準備
17:24　フルーツサラダの仕込み
18:50　副菜の仕込み
20:20　関東煮の準備
21:50　焼き飯の仕込み
24:56 　パスタ作り
27:31　開店、メニュー紹介
28:43　調理開始
29:22　かつ煮の調理、唐揚げの調理
32:05　モーモーラーメン、焼き飯の調理
35:47　ラーメンの調理、名物かつめしの調理
37:05　厨房の広さについて
39:13　水餃子の調理
42:36　ten津飯の調理
46:25　かす汁、よーいドン！セットの調理
49:02　お客様のインタビュー
49:53　ten津飯の調理
51:49　よーいドン！セットの調理
53:27　ちょこっとセットの調理
54:27　29年ぶりのご友人来店
55:45　お客様インタビュー
57:40　昼営業終了
58:40　これまでもこれからも。千成亭とふたりの人生

日本ものがたり食堂 JAPAN FOOD STORY https://www.youtube.com/channel/UCm9X4pcqEdPlW7lIYzWGEQA

#加古川グルメ #千成亭 #大盛り #炒飯 #かつめし #町中華 #ものがたりドキュメンタリー