早朝４時開店→客殺到 玉子焼きが爆売れする売り切れ必死の名物弁当店

早朝４時開店→客殺到 玉子焼きが爆売れする売り切れ必死の名物弁当店

They use 3,000 eggs a day and sell up to 800 tamagoyaki a day! Each one is carefully cooked by a skilled craftsman, resulting in an irresistible fluffy texture. Tamagoyaki with a strong dashi flavor! Fans from all over the country flock to Shop Takezaki, which was founded in 1973. Once you’ve tried their tamagoyaki, you won’t be able to eat it anywhere else. When it comes to bento boxes that people look forward to, it’s this tamagoyaki . Tamagoyaki with a sweet dashi flavor. Handmade with love, the rice balls and bentos have a nostalgic, comforting taste. Once you try it, you’ll be hooked! A look into Kochi’s soul food bento shopSusaki, Kochi Prefecture9 minutes on foot from Tosashinjo Station on the JR Dosan LineTakezaki Susaki Main Store, founded in 1973A combination bento shop and convenience store that opens early in the morning and attracts over 1,000 customers a dayThe tamagoyaki (rolled omelet) is a signature product of the storePresident (3rd generation) Preparation begins at 3amA kitchen dedicated to tamagoyaki (rolled omelet) is set up on the side of the storeStaff member who cracks eggs ) How many eggs do you use a day? 15 pots worth on weekdaysStaff member who cracks eggs ) How many eggs for a pot? 137It depends on the sizeIf the eggs are small, they use a lotStaff member) What about on weekends and holidays? Depending on the day, the amount is double that of weekdaysThe mixture and amount of dashi stock is a secret recipe passed down through generationsMirinMix using a hand mixer and ladleStrain using a colander to remove any shells that have accumulated at the bottom of the potMake the tamagoyakiLight the gas stoveFry using seven gas stoves at the same timeAdjust the heat preciselyUsing a ladle to pour in the eggs mixed with dashiStaff use a spatula to roll the eggsPour in the eggs and roll them up several timesArrange the finished tamagoyaki on a steamer lidBy placing them on the steamer lid, it retains heat and maintains the bouncy textureA thick, fluffy tamagoyaki is made with skilled craftsmanshipStaff ) What prompted you to take over the restaurant? It was because my mother, the second generation, got illWhen I was 28, my mother said she found it difficult to work, so I was working as a cram school teacher in Tokyo, but she asked me to come back and take over, and I took overI’ve always loved cooking, so I’d been helping out since I was a child, and I thought business would be interestingStaff ) Have you been making tamagoyaki since then? At first, I was still in training, but it depends on the person who is cooking, but the president insists that the air conditioner not be turned on even in the summer, so the cooking area gets very hot. They cook without hesitation in silence. Divide the tamagoyaki (rolled omelet) for bento into 4 parts. Once the rice is cooked, divide it into separate containers. Use rice from Kochi Prefecture . The two employees wearing green aprons are very veteran staff who have been working there for nearly 30 years.) How many times a day do you cook? They cook at full capacity. They cook all the time during business hours . They make rice balls using a special machine. 40 rice balls are lined up on one palette. They put the ingredients on. They roll the nori seaweed for the rice balls and pack them in bento boxes with the tamagoyaki and pickled radish. Staff) How many types of rice balls do you have? 24 varieties of ready-made tamagoyaki omusubi bento sets are lined up on the shelves.Price listOmusubi ingredientsTuna 170 yen, homemade ume plum 170 yen, takana mustard 170 yen, konbu 170 yenMost popular: Tenmusu 250 yenKaramusu 230 yenGyusigure 200 yenAll omusubi and bento are made with rice from Kochi PrefectureAnother veteran employee wearing a green apronMaking oden, a popular product since the store’s foundingKonnyaku is boiled while removing the scumKonnyaku 110 yen, Kureten 120 yen, Beef tendon 130 yenOpening hours4:00-19:00, winter (December-February)4:00-18:00Closed Wednesdays and New Year’s Day (occasionally closed on special days) Parking12 spacesOpens at 4:00 , despite the early hours, a steady stream of customers4 :45, a male customer arrives He goes straight to the bento section , looks over the shelves, buys a set of egg rolls and rice balls, and leaves in 45 seconds.Staff ) Why did you open at 4am? President) When you first opened you opened at 6am. President) Because the area is such a place, a lot of your customers go fishing and surfing. President) Apparently they asked if you could open a little earlier. President) 6am became 5am. President) We went from opening at 5am to the current 4am. The early-rising bento shop “Takezaki” is a valuable presence that supports the stomachs of local residents. Make boiled eggs for sandwiches. Salt. Peel the boiled eggs. Place the egg paste on cut slices of bread. Divide in half. Pack into containers and the sandwich is complete. 5:15 A male customer comes in and buys a sandwich. Staff) Who’s here today? I overslept and came in thinking I’d stop by and buy something on my way to work. Staff) What did you buy today? I bought a sandwich todayI also buy a lot of rice ballsThis place is famous for being tasty, with a fried egg in itTrial sandwich mix 430 yenA simple egg sandwich that gives you a nostalgic feelingA ham sandwich with cucumber also includedMake fried chickenMake various kinds of bento boxesShogayaki bentoFried chicken bentoMakunouchi bentoTempura musubi/karaage musubi rice balls with egg rollsSet of two rice balls with fried chicken and egg rollsSpecial nori bentoStaff) How many types of bentos do you have? About 10 typesBeef kalbi bowl makunouchi bento 640 yenTonkatsu bento 650 yenFried chicken bento 640 yenSpecial nori bento 540 yenTamagoyaki bento 490 yenTempura rice ball with egg 400 yen6 :30amJust off Susakinishi IC on TakachihodoThere ‘s a line of customers waiting to buy breakfast and lunch at the registerEmployee ) Good morningCustomer) Good morningStaff) Why are you at the store today? I came to buy a lunch for workBento, rice balls, and sandwichesI buy them not only for work but also when I go fishingStaff) What did you come to buy today? Rice balls and sandwichesStaff ) Do you come here often? I work at the store next door so I always come hereStaff) What’s the reason you like it and come here so often? It’s close and delicious, so today I bought a miso rice ball , a sandwich, and I will continue to come here as long as I work. Before noon, customers come in and out to buy lunch , and customers come in to buy a wide variety of freshly made bento boxes and side dishes. There is always a constant line inside the store. A couple of men and women also bought bento boxes. Staff) Why did you come to the store? We just arrived at the airport and are now heading towards Cape Ashizuri by car. It has a simple feel, and although you won’t know until you try it, it looks delicious. Staff) What did you buy? Karamusu, Tenmusu, and Tamagoyaki set. Ate Tenmusu rice ball with Tamagoyaki, 400 yen. It contains freshly fried shrimp tempura, and has a crisp texture and a fragrant aroma. The chef who specializes in cooking Tamagoyaki takes turns working at the grill with the president, providing freshly made Tamagoyaki. Staff) How is it? Shop Takezaki’s TamagoyakiOnce you try the tamagoyaki here, you won’t be able to eat it anywhere elseI’m looking forward to thisSorry to have kept you waitingThank you! A firm favorite among locals, this is an tamagoyaki you’ll want to eat againStaff) How many times do you put the eggs in? TwiceA little over four cups of egg rolls, divided into two portions (half) 12:15 A female customer comes into the storePicks up an omusubi tamagoyaki setPurchases it along with a drinkThis male customer looks carefully at the bento boxes before putting it in his shopping cartThe man buys an omusubi tamagoyaki set and fried chickenThe female customer picks up a shrimp tempura omusubi and buys a variety of itemsThe variety is so extensive that you can enjoy a different meal every dayStaff ) Why did you come to the store? I was born and raised in Susaki, so now I live in Matsuyama, Ehime Prefecture, but I came here to visit my hometown, so I stopped by on the way thereIt’s my alma mater, so it’s Susaki Junior High School and Susaki High SchoolStaff ) So it’s the tamagoyaki you used to eat on your way home from schoolStaff) What makes Shop Takezaki’s tamagoyaki special? Speaking of nostalgic bento, this is the egg roll . An egg roll with a sweet broth. Staff) What did you buy today? One egg roll to take back to my parents’ house, and I was a little hungry so I had it for lunch. Staff) They’ll be happy with it. I’m sure they will, as my parents are from Susaki too. Staff) Does anyone from Susaki come to Takezaki Shop? Surely there is no one who hasn’t tried it? Tried eating: Salmon and kelp rice ball with egg roll 490 yenA set containing salmon and kelp rice ball and a thick egg roll topped with a whole piece of retakuan pasteWe started with the egg roll.The fluffy egg roll had a nostalgic taste with the aroma of dashi stock.Next we had the salmon rice ball.The salty salmon and rice ball made with freshly cooked rice from Kochi Prefecture make for a satisfying set that combines the best of both worlds.It started as Takezaki Shoten on October 16th, 1973 when I was two years old , and then Yamazaki Bread joined and it became Y Shop Takezaki.In 1999 we incorporated and were thinking about what to name the company, and it became Shop Takezaki Ltd.The oden that the old lady (the first generation) started had been around since the company opened, but gradually they started selling rice balls, bento boxes and sandwiches.Staff ) So oden was the first? From what I remember, the most popular menu is by far the salmon and kelp rice ball set with tamagoyaki (egg roll). This is the most popular sandwich, and it has a loyal fan base. It may have been sold before the rice ball, but there isn’t much difference, and I think the rice ball came out a few years later. The shrimp tempura rice ball was made by the president 20 years ago and is quite popular. The konjac in the oden is from the neighboring town of Tsuno, and is very popular. The deep-fried tofu is also from a local tofu shop, and the tempura is made from a famous shop in Nakatosa. The beef tendon is also popular . The egg oden is well-seasoned and is sold all year round. It is the best-selling item of the year during the Susaki Festival. It has been loved by customers all over the country for 52 years. The delicious egg roll “Shop Takezaki”! Nishimura Shokudo, Niida Drive-in, Kochi City, Kochi Prefecture. The hearty set meal using fresh local fish caught that morning is very popular. The bonito tataki set meal is also popular . The set with soba and udon is also popular. The mini seafood bowl and kashiwa soba are delicious! A look at a seafood restaurant with long lines! Kochi Prefecture, Kochi City, Niida Bus Stop 6 minutes walk from Sanri Cultural Hall Drive-in Nishimura Shokudo Business hours Monday-Friday 11:00-14:00 Saturday, Sunday, and holidays 11:00-14:30 Bright and clean interior 5:56 We start our look at preparations President Nishimura) In the morning, they prepare the bento lunches, then they start making them, then they butcher the fresh fish and prepare for business, and then they prepare the products to be put out in front. They do it in three blocks (working in parallel), and they butcher the fish for sashimi . At this time of year, the flat-headed sea bream is a very good fish to use, with no particular flavor Staff) Are the fish caught locally? Almost all of them are local. Spanish mackerel President Nishimura also works in the kitchen First bonito First bonito, this is Staff) How is it different from Spanish mackerel? Striped bonito has a pattern similar to that of a mackerel.Basically, striped bonito can only be eaten if it’s fresh.It’s easy to catch, or rather , freshness is important.The reason it’s easy to catch is that it’s fatty all year round, and this fat oxidizes easily.Like bonito, let’s try cutting it up a bit.The fat is thin, isn’t it? The richness of the flavour is different, so this one is harder to catch, or rather, it doesn’t bite that easily, but this one (striped bonito) loses its freshness quickly, so it needs to be consumed quickly, within a day or so.Staff ) Is this one (the head and tail) used for anything? This is also served in a shape that makes it look more luxurious, so you’ll be like “Ahhh!” when you see it (lol) Next, prepare the bento box. Prepare the hamburger sauce. Homemade hamburger sauce . Make the tamagoyaki (rolled omelet) for the bento box. Cook it while crumbling it until it is half-cooked so that it has a fluffy texture. Layer the eggs several times and roll them up. The tamagoyaki (rolled omelet) is complete. The rice used for the tamagoyaki is from Kochi Prefecture. Wash the rice. The rice is cooked and there are free refills of rice and soup. Make fried chicken for the bento box. Coat the seasoned chicken with potato starch. Making the bento box . Kinpei burdock, hijiki seaweed stew, minced chicken, tamagoyaki (rolled omelet ), hamburger steak, fried chicken, hamburger steak sauce. The 550 yen bento box is completed. 8:31 The president is chatting with Mr. Kusunaga, a fish wholesaler, as he sorts the fresh fish that has arrived. Mr. Kusunaga, who is also the model for the painting in front of the store, has mellowed out as he has gotten older, but he was still really scary. In the past, we not only purchased fish from Mr. Kusunaga, but also from other suppliers.As I am in charge of purchasing fish, it is up to me to decide how to allocate the fish that is gathered.Fish are loaded for each store, and bento boxes are also loaded and delivered.Making bonito tatakiSprinkle salt on half of a bonito.We use pine needles from Tanezaki Senmatsu Park, which is close to the Arashio store, to grill the bonito.You often hear of straw-grilled tataki, but we grill it with pine needles.Matsubayaki tataki, which is rare even in Kochi, has a fragrant pine needle aroma that gives it a unique flavour.Pine needles contain pine resin and are easy to ignite, creating a strong flameBy grilling the outside all at once, the umami of the bonito is firmly sealed inside.Phew – it’s hot (at the end) Yellow smoke comes out, doesn’t it?If pine resin gets on it, it becomes bitter.We only want the good flavour of the pine needle aroma, so we only want flames. The bonito tataki is complete. We had a special chance to taste it freshly grilled. Please try it! Served with yuzu vinegar and garlic. A delicacy with no unpleasant odor and a slight scent of pine needles. Cut the condiments. Garlic is essential for bonito tataki. Green onions. Udon soup stock . Small sardines, kelp, dried bonito flakes, dried mackerel, dried horse mackerel, horse mackerel, shiitake mushrooms. Preparation of products for sale in store. In addition to eating in, there are also take-out side dishes. Many customers buy one more item to add to their very popular bento. Tosa rolls 350 yen . Kashiwa rice balls 300 yen. The first shop opened 21 years ago in this place called Sanri. So he started an izakaya, and then opened several other izakayas in Kochi City, and 12 or 13 years ago he opened the current form of a restaurant called Nishimura Shoten, a set meal restaurant, but then COVID came and he closed all the izakaya businesses, but instead he opened more set meal restaurants called Nishimura Shoten, and that’s how he managed to hang on.The president’s recommendation is the so-called “Sashi Tata Set Meal”, a set meal of bonito sashimi and seared bonito for 1,680 yen.A greedy menu that allows you to enjoy both sashimi and seared bonito.Sashimi of bonito that can only be enjoyed if it’s fresh, topped with spring onions and soy sauce.Fragrant, freshly grilled seared bonito, topped with garlic and served with a special sauce.Also delicious with salt! 10:53 Customers examining the menu before the store opens I asked about the popular menu items at the store It depends on the day of the week, but on days when there are a lot of salarymen, there are a lot of daily specials and fried foods, but on weekends, it’s always fish. It’s a store that has been using it for a long time, so I think that’s its selling point. Opens at 11:00 Seafood bowl set meal 1,050 yen One sashimi set meal 1,480 yen Fire egg set meal produced by Fujikawa Kyuji, a junior of President Nishimura in high school, 3,000 yen Fried chicken set meal 910 yen Chicken nanban set meal 910 yen Burdock tempura udon 630 yen Burdock tempura Chunichi ramen 630 yen Mini seafood bowl, Kashiwa soba 1,270 yen Mini seared bowl, Kashiwa soba 1,350 yen Daily set meal 980 yen (whimsical mix fry & fresh fish trimmings) Tuna yukke bowl set meal 1,200 yen Fried chicken (1 piece) 90 yen Fried squid (1 piece) 100 yen Pepper, chili pepper, salt Dressing, seared sauce, soy sauce A large number of orders have been placed since the restaurant opened Make the seared bonito set meal Yes Pour in the seared soup Serve the rice Seared bonito set meal 1,600 yen Welcome Make the tuna cutlet set meal Yes Tuna cutlet Tuna cutlet set meal (with rice and soup) Make a single cutlet of tuna Yes Tuna cutlet single item Make a bonito yukke bowl set meal Place the shiso leaves on top Crack the soft-boiled egg Pour the sauce on top and it’s done Yes It’s Yukhoe. I’m making a daily set meal. Today’s mixed fries are pork fillet cutlet, chicken cutlet, and fried shrimp. Aurora sauce is delicious. I’m making a jumbo chicken cutlet with vinegar sauce set meal. Freshly fried, crispy chicken cutlet. Jumbo chicken cutlet with vinegar sauce set meal 970 yen (rice and soup included). I’m making a sashimi and tempura set meal . Sashimi and tempura set meal 1850 yen . 11:25 Fully booked. Mini seared rice bowl that comes with the set menu. Staff: Deep fried foods are also popular, aren’t they? They come out. As you can see, they come out in ridiculously large portions, so we get an order for a ridiculously large portion of deep fried food. All right. Yes. Thank youAssorted fried foods2500 yenBurdock tempuraChinese ramen and mini tataki donburiSet of noodlesArrange the burdock tempuraScallionsWakameKamabokoShiitake mushroomsShirasuBurdock tempuraChinese ramenBurdock tempuraChinese ramen and mini tataki donburiThe head chef over there is from Fukuoka, and apparently Fukuoka is famous for burdock tempura udon, which we weren’t familiar with, but he brought it here and it was a perfect match , it goes really well with the udonIt’s great and I love itWe also like the idea of ​​the head chef, who is from FukuokaBurdock tempuraChinese ramenMake a single Japanese sea bream sashimi setYesJapanese sea breamLeft) Single Japanese sea bream sashimi set meal1480 yenRight) Bonito sashimi and tataki set meal1680 yenFamily waiting for a seatOne tataki, one tuna yukke First, shrimp karakoro. Make a set meal of sea bream sashimi. Make a set meal of bonito tataki. Make a set meal of tuna yukke donburi. Make a set meal of yukke. Excuse me for waiting. Customers who order a set meal of tuna yukke donburi. Yes, sorry, excuse me for one hand. This is a set meal of shrimp karakoro. Families enjoying their own orders. Make a mini seafood bowl and kashiwa soba. Hot soba soup with plenty of chicken kashiwa, green onions, and shimeji mushrooms. Kashiwa soba is completed with kamaboko, wakame, and green onions on top. Mini seafood bowl and kashiwa soba: 1,270 yen. Make kashiwa gobo tempura soba. Kashiwa gobo tempura soba: 630 yen. We talked to customers waiting in line. There are several stores in the prefecture and they are famous for their large servings. But anything, like bonito, is delicious. It’s originally an izakaya, so yes. Fillet cutlet from shrimpLeft ) Shrimp kara koro set meal 970 yenRight) Fillet cutlet set meal 990 yenFire ball set mealProduced by Fujikawa KyujiIt comes with boiled fish bonesWe will bring it later, so please wait a little whileThis is boiled fish bones with the shells in themThe expression on his face at the amount of fish is amazingThis is so good! The stew is not half a fish but a whole fishThis is my first time here, so I went for the fire ball (set meal) Staff) Amazing, everyone, you all ate it all upI’ll eat it upThe woman has finished it too, she finished it allWe chatted for a while with the president who came out to see us offThank you! A mini seared rice bowl, kashiwa soba, Chunichi ramen and a mini seafood bowl, would you like that? We ordered a set meal of a single Japanese sea bream sashimi, a mini seared rice bowl, and Kashiwa soba noodles. Chunichi ramen and a mini seafood bowl. Left and center: Mini seafood bowl. Right: Mini seared rice bowl . Sorry to have kept you waiting. Soba noodles and a mini seared rice bowl. Customers who would like to order: Yes, please be careful as it is hot. Yes, sorry to have kept you waiting. Chunichi ramen and a mini seafood bowl. 1,270 yen . Excuse me for waiting. Chunichi ramen and a mini seafood bowl. Two of them. Excuse me from the back. Sorry for the one-handed serving. Thank you very much. Excuse me. Is that all matching? Staff: How is it? It tastes very delicious. 15:00 The last customer leaves. Clean the kitchen and polish the sink. The president has no time to rest. He heads to the fishing port where Mr. Kusunaga is waiting to purchase fish to be used in the night business of other stores. Freshly caught first bonito. Each piece is put into a styrofoam box for transport. This slimy feeling, it’s the kind that has fat when you touch it . Mr. Kusunaga prepares the bonito to be eaten tonight.President : Shall I fillet it into three pieces? Mr. Kusunaga: Open it up already.Mr. Kusunaga: Ah, doesn’t it look good ? President: It’s good, this is it.President: As expected, cover it with a sheet and put in ice.Mr. Kusunaga delivers the purchased fish to the store.President : Please drive safely (laughs).Mr. Kusunaga: Yes, we ‘ve got the bonito. It’s safe.Staff : That’s urgent. Where’s the rest? It will be brought later.The ones that go back to the store are the best. The slimy ones are good, definitely fatty. Please eat them purely with garlic and soy sauce. We had the freshest, freshly caught, first bonito as sashimi! Transparent red meat with just the right amount of fat. Topped with garlic and eaten with just soy sauce. Looks delicious ! Yes! We need some Goringolin rice. I asked about the future of the restaurant, and… to be honest, after all, we had to borrow a lot of money because of COVID-19, which has personally hurt us, so if we have a debt of about a billion yen, we have no choice but to grow, so from here on out, we will be opening stores outside the prefecture. As for future developments, we even received a bento box as a souvenir! Even in the still tough food and beverage industry, this restaurant is run by a cheerful and warm-hearted president and kind staff, and is a restaurant that gives you energy. Tosao Shoten (Chunichi Soba) along National Route 55, Akaoka-cho, Konan City, Kochi Prefecture . Business hours: 11:30-18:00 (last orders at 17:30). Closed: Irregular holidays, 7:00. The owner comes to work. The owner’s wife starts making 5kg bento boxes in the kitchen for about 50 people. The couple had breakfast together. The bento side dishes are included, and the main dish goes here, so if you’re going for salted mackerel and fried shrimp, you’ll want to order fried shrimp, right? Staff) There’s something about fried shrimp that really appeals to me. Both adults and children are happy to have fried shrimp, lol. Salted mackerel is also really delicious. Salted mackerel is delicious, but when you eat it, it makes you want to eat more rice, but you have to change up the side dishes depending on the day, it would be boring if everyone had the same thing. The main dish is boiled taimo. Owner) I don’t know if I should say taro , do you know what taro is? I know taro , sorry lol . I shouldn’t say taimo, but an additional order comes in. Is there another katsudon? Katsudon and fried chicken lol. Staff) What kind of area is this? It ‘s a region where salt production, shipping, and commerce flourished, and there’s a summer festival where each house has a folding screen with a picture of a play on it. Grilled mackerel. It’s colorful for a 500 yen lunch, isn’t it? Staff) Is this only 500 yen? 500 yen Eggplant is a representative crop of Kochi Prefecture. It is the number one producer in the country. In fact, autumn eggplants are the best in Japan. In Konan City, various types of eggplants such as “Spring Bell Eggplant” and “Long Eggplant” are cultivated. Forcing cultivation is popular, taking advantage of the warm climate, and the main product is “Winter Spring Eggplant” shipped from December to June. Boiled Eggplant Tamagoyaki The owner’s mother (88 years old) The shop was run by his mother, and it opened from 10am and sold groceries and miscellaneous goods.The owner’s name was Tosao, so the shop was named after his name.His son and wife started selling bento groceries about 15 years ago, and it has been running to the present day.It has been a grocery and miscellaneous goods store since about 1970 , and the sons came back and started selling snacks and drinks there about 15 years ago.Staff ) Thank you.When National Highway 55 was built, there were no stores or supermarkets, so we sold a lot.In the meantime, large stores started opening up, the elderly passed away, and it gradually became the younger generation, and young people started getting in their cars and going to supermarkets where they could find anything, so small retail stores are a pain.There are A★MAX, Konan store, and housewives’ stores, so the great thing about going there is that you can buy everything you want in one place. A large store Hane and his son visit the store. In-store dining starts from around 11:30. “Chirimen Chunichi” Soul food from Akaoka-cho, Konan City, which has been eaten for about 50 years . Udon dashi + Chinese noodles. Noodles made with the broth used when boiling chirimen. Uses local ingredients such as noodles, small sardines, fish paste, and green onions. Looks delicious ! Delicious. Shall I give you some ? Here! Staff) Do you come to the store often? I think this is my second time. Today I wanted to eat something light , and I remembered this place . The dashi is effective and it’s delicious. Staff) Where is this rice from? This is from nearby Kochi Prefecture! From the neighborhood! 500 yen Koshihikari bento completed in Konan cityMaking pre-ordered katsudonPreparation of katsudon bento completedMarried couples deliver bento separatelyIf it’s a private home, they have to say “hello” and come out from the back, so that time lost is a wasteElderly people may not be able to hear and have to go upstairsNo private homes allowedBento deliveries are only for businessesNo fixed holidaysTake a break when you get tiredStaff ) Do you have a proper day off? Only for 2 or 3 days during the New YearNo definitely take a breakWhat about Obon? Obon is our busiest timeStaff) Is that all for now? Today this course is completeDo you study English in between deliveries? I’m not really studying English, I’m just listening to it but I can’t remember it at all. I have French, Italian, German and Spanish for 15 minutes each. I thought I’d memorize it after listening to it for about a year, but I can’t remember it. Dried scorched rice 680 yen Konan gyoza 5 pieces 450 yen Curry mid-day 680 yen DASH chive and egg 870 yen The owner’s daughter and her husband help out at the store. Mid-day Konan gyoza set Thin noodles, mid -day Konan gyoza set with egg Staff) What is this radish for? This is for tomorrow’s preparations. Thank you very much . Thank you for the meal . Thank you very much, take care. Staff) How old are you now? I’ll be 67 soon. Actually, it’s called Chunichi soba, but there was no “soba” attached. I would prefer it to be Chunichi. If you cut it off with “Chunichi”, I don’t know what it is, but it’s a kind of coined word. It’s best to think of it as udon soup with soba noodles and ramen noodles in it. That’s Chunichi soba? It’s a very local thing. Even though it was a store that served Chunichi, they didn’t think it would become a town revitalization event. The soup stock for Chunichi soba at your store is mainly? The soup stock is based on bonito , and there is also soup stock made from ojako , commonly known as shirasu and tororo kelp . The ojako is a specialty of Akaoka Town. A regular customer comes to the store and makes a chirimen bowl, which is made with plenty of the specialty chirimen, a chunichinichi chirimen bowl set. A chirimen bowl and Chunichi set . Chunichi is a food that is made by putting Chinese noodles (medium) in a Japanese-style broth (Japanese). Staff) Do you come to the store often? Quite often, it’s a set of Chunichi soba and chirimen bowl. Konan City is famous for chives, so this store also has chive dumplings and other things . It’s delicious. There’s radish on top, and the shirasu is topped with soy sauce, which I think goes really well with the dish . What does Chunichi soba taste like? It’s the same old taste, it’s delicious.Around 1952, there were three noodle factories in Akaoka-cho and Chinese noodles were also produced.Each neighborhood had many snack shops that catered to children, and Chinese noodles were a must-have menu item at these shops.Customer visiting from Kagawa (Staff member) Why did you come to our shop today? Ryoma PassportWe have something like thisIs this the Ryoma Passport? Yes, this is what got you interested in our shop? I’m introducing our shop, so how do you like it? It’s light and delicious! It’s delicious. The demand for lunch has decreased due to the expansion of public facilities, and shops have closed due to the aging of managers, and Chunichi has disappeared. “Chunichi Soba” certified as a 100-year food. 5 people visited the store . 5 Chunichi. 4 Gyoza. Handmade gyoza using chives, a specialty of Konan City, and Hachikin chicken, a specialty of Kochi Prefecture. Konan City boasts abundant water sources and sunlight, and is the number one specialty of chives in Japan. Chicken is used as the local ingredient, and collagen extracted from chicken wings is kneaded into it, making it refreshing yet juicy. Handmade one by one without using machines . “Konan Gyoza” is handmade using plenty of locally grown chives and chicken, with a good aroma and high nutritional value. “Chirimen Okoge ” Deep fried rice balls topped with warm broth containing dried small sardines. A dish I’ve never seen before. This was good. Chirimen Okoge ( Staff) How is it? It tastes delicious! The broth was amazing and exceeded my expectations. I was glad. What are the characteristics of Konan Gyoza? Konan City is said to produce the most chives in Japan, so I was thinking about how to present chive dishes, and then I thought of chive fried noodles, and then I thought of gyoza, which is what we made with chives, and so Konan gyoza was born . It ‘s delicious! Staff: What do you think? The chives taste really good! A man with a big backpack: Why did you come to our store today? I was riding along a road near the sea, so I looked for it on my bicycle and thought this place would be good. Chirimen Chunichi Chirimen Chunichi 680 yen Tosao Shoten’s signature product. A simple and gentle tasting soup. Locally produced tempura sukima (fish paste). Akaoka’s specialty chirimen. Individually served with chili pepper and pepper. Chinese noodles with scorched chirimen . Chirimen scorched 680 yen. Made with a deep-fried broth, topped with deep-fried rice balls and served with grated daikon radish for a refreshing taste. The scorched rice that has absorbed the gentle broth is delicious. Konan Gyoza 450 yen. Handmade gyoza made with plenty of chives from Konan City, which has the highest production volume in Japan. Collagen is extracted from chicken wings and used as a filling. Trial and error with local yuzu and soy sauce. The proprietress returns home from a delivery at 14:59. The moment we finally took a breather, the store manager, who also serves as the chairman of the Ekin Preservation Association, said that the custom of displaying these types of play-e folding screens in the town dates back longer than 1948, and is said to date back approximately 160 years. Akaoka used to be a place that prospered from salt and trade, so if there was an artist like Ekin there, the wealthy people living there would ask him to paint a picture , and he would commission one, and the picture shown here is what remains today.Ekingura is a cultural facility in the town, located a five-minute walk from the store.This room recreates the atmosphere of a festival , and every July in Akaoka, Konan City, Kochi Prefecture, there are two festivals, the Jin Festival and the Ekin Festival, at Suruda Hachiman Shrine.On those days, play-e folding screens are lined up in front of the eaves of houses.This rare festival, rare even nationwide, is recreated in this room.Staff member) What is the theme? It is characterized by depicting a scene from a Kabuki or Joruri play, and the same person appears twice in two places. This is called the method of simultaneous depiction, and it is characterized by the fact that it is like a four-frame comic strip condensed into one frame. Preparation for the next day: Meatless nikujaga, or rather jagajaga. Closing time: 18:00 (last order: 17:30). Thank you for your hard work! As the day drew to a close, I washed the dishes and realized that it was a long-established family-run store that supports the locals and conveys the charm of Konan City through food! Chanpontei Eagle, Yawatahama City, Ehime Prefecture A Western-style restaurant in Yawatahama City, Ehime Prefecture, loved by locals for many years for its rich menu . 9:00 The owner is at work, and we are in close contact from the time of opening preparations . Rice produced in the prefecture that is easy to use for fried rice . We cook 10 to 15 kilos of rice a day. There is something called black fried rice, which has a refreshing taste, and our champon has a combination of the two, so we would like to have an infinite loop. This is the seasoning. I imagine it’s fried rice made especially for champon. It has a simple, light soup based on vegetables and chicken bones . The katsudon is topped with demi-glace sauce. My grandfather used to run a Western restaurant, so when he came back here and opened Eagle, he created a katsudon that combines Western and Japanese styles, which I think is hard to find anywhere else. It ‘s also very popular. The owner goes shopping, and his wife makes the char siu . We use it for seared char siu noodles or in fried rice. We simmer the vegetables and chicken bones for about 4.5 hours, and the soup is ready. Preparing the vegetables for the champon: Onions, green onions, carrots, cabbage, bean sprouts. They use the same local champon noodles as the previous owner . Staff: Has it always been like that since the previous owner? That’s right, Aimen is originally a local noodle factory that prepares the meat for the daily bento with bonito broth . We were kindly given the bibimbap! I think everyone is having a hard time during the coronavirus pandemic . Even if you want to go out, you can’t go out , so instead of the usual Eagle menu, we made various international dishes because it’s hard to go out, so I wanted to make you feel like you’ve been somewhere, even if it’s just in your mouth. We are a champon restaurant, but we also used to be a Western restaurant, so I think it’s great that we can offer various dishes regardless of country. Bibimbap Daily Bento See the completed menu Champon 750 yen Fried rice small 400 yen Seared pork noodles 900 yen Katsudon regular 800 yen Single dish Western food Drink Fluffy egg omelet rice 900 yen Katsu curry rice regular 900 yen Recommended toppings 1st place: Seasoned egg 2nd place: Extra thick bamboo shoots 3rd place: Sweet and spicy beef innards Table condiment (pepper) Eat in 11:00-15:00 Take out 11:00-18:00 Closed on Wednesdays. A customer came in right away. 2 katsudon, 1 fried rice . 1 fried rice. Char siu . Special sauce. Onion fried rice. Fried rice (small) 400 yen . Pork cutlet. Demi-glace sauce. Katsudon with demi-glace sauce. My grandfather invented the demi-glace katsudon. We’ve been growing up with it for over 60 years. One person came in and had champon. Two people came in and had champon, 2 fried rice, 1 champon. Two people in work clothes came in and had champon, fried rice, and a champon and fried rice set. It’s a familiar restaurant that ‘s been around since I was a child . It’s delicious. Originally My grandfather ran a Western restaurant in Azabu-Juban, Tokyo , and I worked there as a staff member, but my brother has a restaurant called Yawatahama Chanpon London. My grandfather and London are brothers, and they asked me if I wanted to go back to Ehime and work with them, so I came back to Ehime. That was the beginning, and I wanted to have my own restaurant, so I separated from London and the Western restaurant was originally called Eagle, so I took over the name of that restaurant and opened Eagle in Yawatahama. Although it is called a champon restaurant , it has more of a set meal restaurant feel, and they had a tonkatsu set meal, but they made it more of a restaurant that specializes in champon. A man on a bicycle comes to the restaurant: Welcome! There are 1 to 5 levels of spiciness. I’ll go with 2. Yes, I understand. Baby pon is 2 spicy. Baby pon can be chosen from 5 levels of spiciness. 2 spicy, 1 spicy . Baby pon is 2 spicy . The delicious, spicy soup seeps into your body after a long day of cycling. Slurp the champon noodles that are mixed with the soup! The addictive taste makes it hard to stop eating. They gulped down the soup and finished it all! A family of three came to the restaurantFamous champonStaff ) Why did you come to the restaurant today? I wanted to eat champon for the first time in a whileI live in Tokyo, and when I go home, I always try to eat soul food champon, so I brought them hereStaff) How does local champon taste? It ‘s comforting, it’s deliciousI’ve been coming here for a long timeI’ve been coming here since my high school daysMy dad was in high school, so 60? 70? I guess the sauce and noodles suit my tasteThe taste varies depending on the restaurant, so there are champon in many places, and it’s quite good to compare the tastesI think it’s a taste from the pastThe soup was light and deliciousBaby ponHomemade roasted porkChirushi noodlesThe garlic oil whets the appetiteA regular customer who comes twice a weekAlways champon and fried riceStaff) How does the champon taste? It’s delicious and great for a hangover. The light chicken stock makes the champon 750 yen . The light fried rice (small) 400 yen brings out the flavor of the vegetables and chicken stock . The moist texture and sweet seasoning make it the perfect match for champon! Two customers came to the restaurant, and they wanted to try a nostalgic taste that adds a punch using the pepper on the table , so it was a delicious champon as always. It has a gentle taste, and is very easy to eat and delicious. It’s the same with summer holidays, but it seems that many customers think of it as a taste that brings back memories, even though it’s not their soul food.Closes at 3pmI think that if I can energize people through food, it will make them smile , it will spark communication, and I think that’s what I can do with food.The concept is a place to create energy for the day.In towns where raw materials are becoming very expensive and the population is declining, there will be a shortage of workers and fewer customers, so it’s clear to see that, but I want to think about how to add value in this situation, and create a restaurant that people will say, “If you come to Yawatahama, you have to go there.” In the future, I will be the owner of the restaurant “Daimoto” in Marugame City, Kagawa Prefecture. I think I come in between 7 and 8 in the morning. Hijiki sprouts, carrots, shiitake mushrooms , fried tofu, simmered hijiki , onions, oil in the fryer, chicken thighs, meat that is a different thickness, isn’t it? For some reason it hardens to make it easier to cook. When it doesn’t come out, it doesn’t come out much, but when it does, it’s always the same thing. It’s a mystery why they only make pork cutlets, lol, salt, pepper , staff) What is this chicken preparation for? It’s for chicken cutlets, etc. Preparation for fried chicken Removes tendons and other parts and prepares carefully. Staff ) How much chicken do you use in a day at most? I think it ‘s 24kg. Sometimes it doesn’t come at all, so there’s no right answer, so even if you do it, it sometimes sells out, so you don’t know. Mix carefully. Staff) What is the seasoning that was added at the end? It’s cola. They say that carbonated drinks make the pork tender. The pork shoulder meat for the pork cutlet is cut into small pieces from the shoulder loin used for tonteki, so it’s fatty and quite delicious. I prefer pork shoulder loin over loin, so I think it’s delicious . Make a cut and it’ll be thick enough to satisfy you! It’s skirt steak . We leave it like this and cut it when an order comes in. We use rice from Kagawa Prefecture for cooking. In the morning , we wash about 16 cups of rice 4 times, and sometimes it’s enough and sometimes it’s not. Staff: Is it just for lunch? Lunch only. Ice rice is cooked with gas. After the rice is cooked, the cabbage is sliced ​​by hand. It will be seven years since this October. We started on a whim . Boiled eggs , mayonnaise, tartar sauce, pickled radish , boiled konjac , original spicy miso . The main ingredients are miso, chili peppers and sugar. Eggs, egg soup , sweeping the entrance, self-service table condiments (soy sauce, salt) , egg furikake, salmon furikake, bonito furikake , dressings and sauces are also available . Opens at 11:00. Large parking lot in front of the store. Tables and tatami mats. Pork kimchi set meal 1000 yen, fried chicken set meal 1000 yen , bulgogi set meal 1000 yen, fried chicken bowl (extra large 1500 yen), thick-sliced ​​tongue set meal 1600 yen, yakiniku set meal 1200 yen, chicken nanban set meal 1000 yen Chicken cutlet set meal 1000 yen Rice (large) + 100 yen Rice (small) 1 refill free Additional menu Fried chicken 90 yen per piece Tonkatsu 500 yen per person Chicken cutlet 400 yen per person Fried shrimp 250 yen Today’s daily set meal Chicken and vegetable stir fry (cabbage) 1000 yen A man in a suit comes to the restaurant Yakiniku set meal Yakiniku set meal, small rice Sprinkle on rice It’s a lot of volume lol Customers clean up the dishes Self-service Two men and women come to the restaurant Pork bowl, chicken cutlet set meal Sauce Topped with egg yolk and green onions Pork bowl The crunching sound is irresistible! Chicken cutlet set meal A couple comes to the restaurant Tonteki set meal, daily set meal order Tonteki set meal Deep-fried chicken Cabbage Green onions Today’s daily set meal Chicken stir-fried vegetables First, we have miso soup The tonteki is fatty and delicious! It makes you want to eat rice… Staff) What do you recommend? Nanban, I like salted fried chicken Customers come in one after another Yakiniku set meal, chicken nanban set meal Yakiniku set meal Chicken nanban set meal with offal and sausage, rice (small) Both of us start with the meat and eat the rice! Rice… Is it okay? lol It’s a lot It’s so delicious I’m surprised at how soft it is It’s more delicious than I expected Staff) How is the chicken nanban? Each one is big and delicious A regular male customer comes in and orders a fried chicken set meal, rice (medium) Fried chicken twice Fried at high temperature until crispy Fried chicken set meal, rice (medium) The amount is large Will it fill you up? Yes! How does the fried chicken taste? It’s soft The rice cooker is empty in no time A female customer wearing a dress comes in and orders a chicken cutlet set meal The crispy fried chicken cutlet The crunching sound is irresistible! Chicken cutlet set meal I bite into the freshly made chicken cutlet! Staff) Do you come to the restaurant often? Sometimes lol It’s delicious I always take it home because I can’t finish it lol I know I can’t finish it but I want to come lol An order is placed for a fried chicken bowl and a daily set meal Two minutes later the fried chicken bowl comes out Yes , the batter is crunchy and looks delicious The fried chicken bowl is cut after the order is placed Daily set meal Stir-fried chicken with vegetables Amazing! Yes! Delicious! I’ve always wanted to go here I came here because I heard they have a large serving The medium fried chicken bowl and the daily set meal are delicious It’s more voluminous than I thought lol A group of three men in work clothes came into the store Three medium fried chicken bowls Cabbage on top of rice, sauce poured on top of that Fried chicken bowl (medium) Fried chicken bowl, isn’t it the most popular The portions here are large, cheap and delicious The first time I ate it I couldn’t finish it so I had my younger brother who came with me eat it This is a medium, right? I asked lol Staff) Is the amount I asked? Is this a large? Did you ask? This is a medium What kind of large does it come? There are many seats , so you can relax and eat. Two people who stopped by during a tour came to the restaurant. Kimchi spicy miso pork kimchi set meal Pork kimchi set meal I had the yakiniku set meal, it was delicious! The yakiniku sauce is the best! Isn’t the small one enough for two bowls? Isn’t it more than two bowls? It’s amazing! I’m full. I like cheap and large portions, so I started this with the idea of ​​not compromising that . Staff) Do you know how many grams a small one is? I aim for about 350 to 400, so if you ask if 1 gou is 3 gou for a large , it’s almost 1 kilogram , not 3 gou. Welcome! Hello, pork kimchi set meal, rice (large) The manga rice is so impressive… It’s the biggest one, isn’t it? Large! I’m always grateful that I can eat a large portion. It’s delicious and there are lots of manga and other things , so it’s easy to come here when you want to eat slowly or when you want to eat your fill . It’s very comfortable and I’ll come again. Thank you for the meal. I’m full now. Closed at 14:00. The restaurant Omoto is a yakiniku and set meal restaurant in Iiyama-cho, Marugame City, Kagawa Prefecture. At first, we only did yakiniku, but with the set meals, Once we started serving set meals, we established ourselves as a set meal restaurant . The tongue is nicely cooked! Served with bean sprouts and lemon, the finished dish weighs about 1 kilogram! Tongue set meal 1,600 yen + extra large serving of rice 100 yen . Comes with a small side dish of bean sprouts, onions, and miso soup with tofu. The tongue is cut thick and large, and served on top of rice . The flavor of the meat spreads the moment you bite into it! Enjoy it with lemon for a refreshing taste! It has a firm texture, yet is very soft and juicy! The portions are so generous that we have many repeat customers! You’re sure to be very satisfied with this belly-filling set meal! Along National Route 32, Kochi City, Kochi Prefecture Established in 1967 Butataro Kaira Store (directly managed by the headquarters) A ramen chain with dozens of stores in Kochi Prefecture 9:35 President ) The store was established in 1967. The first store was opened and was run by the previous president, but he managed 4-5 stores by himself, entrusting them to other people, and then he left the store to the manager, and then the company was established and it became a chain store in 1967. I think there are 16 stores now, and at its peak there were about 65 stores. In Kochi Prefecture alone, there were miso, salt, and other ramen. Shoyu and miso katsu ramen are the selling points of Kochi ramen.Miso katsu ramen is popular.In the past, they also served okonomiyaki ramen and yakiniku.Also run by Omusubi Sushi YonetaroCurrently there is one storeRamen soupChicken bones, knuckle bones , pork backboneCarrots, onions, garlic, gingerThree goals1. Creating a clean store2. Smiling staff3. Specially selected productsWe strive to provide delicious food to customers who visit and make them leave feeling satisfiedClosed on Thursdays, *Some irregular days off11:00 – 15:30 (Last orders at 15:15)17:00 – 21:00 (Last orders at 20:45) 45 seats in a bright and clean interiorCounter seating availableRamen sets A, B, C, ramen rice setOriginated from Butataro! Kochi specialty Miso cutlet ramen Curry ramen 930 yen Fried chicken ramen 1000 yen Gyoza set meal 750 yen Yakisoba set meal 1100 yen Butataro 4 menus common to all stores Salt , soy sauce, miso ramen, gyoza Table condiments Ichimi, mustard, chili oil, sauce, pepper Open at 11:00 A customer came in right away Welcome – Ramen with salt Small Miso ramen Large serving with thick soup Miso ramen Small ramen with salt Half serving Fried rice Miso ramen Large serving with thick soup Let’s eat It’s delicious I come here sometimes The ramen here tastes good It’s spacious and relaxing It’s delicious It suits my taste Staff) How was it? It was great The taste is good! I always use the parking lot for 15 cars . As soon as they opened, cars started coming into the parking lot one after another. I slurped down the ramen soup and bit into the crispy pork cutlet. I half-fried rice , fried rice set C, 3 pieces of fried chicken, small miso cutlet ramen set A. I’ve been a customer here for over 50 years. (The restaurant) is clean, the food is good, and the restaurant is nice. The fried chicken is delicious, too. 11:24 Kochi Prefecture’s soul food, “Butataro” Fried rice ramen that has been loved by locals for many years is coming up Two miso cutlets and a small soy sauce are coming up at number 12 Three large bite-sized cutlets “Miso cutlet ramen” began when the popular “bite-sized cutlet” from the cafeteria era was added to ramen Spicy ramen Soy sauce miso flavor Miso ramen with garlic Rich and delicious miso soup In 1967, the store became popular by offering miso ramen, which was still rare in Kochi at the time. The miso soup and pork loin cutlet go perfectly together Signature product “Miso cutlet ramen” C set Miso cutlet ramen orders are flooded Miso cutlet ramen 5 servings Customers who came as tourists from Kanagawa It’s delicious! I heard that miso cutlet ramen originated here, so I enjoyed Kochi’s soul food and left the store with a smile Homemade char siu char siu ramen Soy sauce ramen Salt large A set Salt ramen C set Salt ramen 12:33 Miso corn ramen Fried chicken Soy sauce Spicy garlic ramen Slurp ramen into your mouth! We finished everything, even the soup. Thank you for the meal! Tonkotsu ramen, soy sauce, char siu, extra dark, fried chicken topping, set B, sesame oil, set C, miso, Kyoto green onion ramen , yakisoba, ramen that is cleaned about once an hour, special gyoza that goes perfectly with the ramen , miso, chive ramen, miso butter ramen, miso, Kyoto green onion ramen, we’ve been coming here since we were kids, so it’s delicious and there are a wide range of customers, young and old ! 14:09 Even after lunchtime, customers continue to come to the restaurantMiso Gomoku RamenRamen Rice SetPork Danmen (Tantanmen) Made with Butataro’s specially seasoned minced meatFried riceYakimeshi 650 yen (large serving + 100 yen) Chinese soup with FukujinzukeCarrot , onion, char siu, green onionSimple and rustic fried rice is deliciousStir- fried vegetablesVinegared vegetables , pickled radish, miso soup, medium-sized riceStir -fried vegetables set meal 1000 yenA hearty stir-fried vegetable set meal with plenty of ingredientsVinegared vegetables, pickled radish, miso soup, medium-sized riceMiso katsu ramen 1050 yenThe umami of the katsu and the miso soup are a perfect match.Very satisfying to eatMiso soup with a hint of garlicRich taste of pork bones and chicken bonesTwo large slices of char siuIf you like ramen, Butataro is the place to go! If you come to Kochi Prefecture, please give it a try.

0:00　高知）有限会社 ショップ たけざき 須崎本店
地図　https://maps.app.goo.gl/tKJLFSM5sMYR1bGt8?g_st=com.google.maps.preview.copy
住所　高知県須崎市下分乙８１９−１
URL　https://youtu.be/C1P5l6pWwvg

33:01　高知）ドライブイン 西村食堂
地図　https://maps.app.goo.gl/PvsW9SiWZ6vMo6kCA
住所　高知県高知市仁井田１８７−３
URL　https://youtu.be/oUGGN7pbF6M

1:07:19　高知）とさを商店
地図　https://maps.app.goo.gl/8Yn3zg9QYeRjoezz8
住所　高知県香南市赤岡町４７６−４
URL　https://youtu.be/bud7lmfQEXE

1:45:57　愛媛）ちゃんぽん亭 イーグル
地図　https://maps.app.goo.gl/5Fest2T3jCtDH3ww5
住所　愛媛県八幡浜市仲之町３５８−２
URL　https://youtu.be/t4QcfS8F5I4

2:08:41　香川）【閉業】お食事処 大元
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住所　香川県丸亀市飯山町西坂元７６８−１
URL　https://youtu.be/_XT7HIDcYmc

2:31:00　高知）豚太郎 介良店(本部直営店)
地図　https://maps.app.goo.gl/SJQiMfPj6AkN36yF6
住所　高知県高知市介良乙１０６０−６
URL　https://youtu.be/v5pYGmNbgMI

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