魚屋が営む格安天ぷら食堂！ロードサイドにポツンと佇む朝獲れ天ぷら食堂丨Japanese Street Food

魚屋が営む格安天ぷら食堂！ロードサイドにポツンと佇む朝獲れ天ぷら食堂丨Japanese Street Food

It is the upper heavenly one! Hiroshima, Japan Arrives at work at 4:50 a.m.
Director Okusaku 5 stores in Hiroshima and Yamaguchi prefectures
A day at a popular tempura set meal chain Opened in 2011
Atmospheric hot and fresh tempura at Aozaki branch Taito Fish The president of the hot and hot tecchan and I are I’m from the market, so the restaurant was started by a fish professional. We specialize in seafood. And he’s a connoisseur of fish, and his fish-handling skills are second to none. One cut of this fish is enough for four people. Fresh horse mackerel from the market This horse mackerel becomes today’s daily tempura I can’t have a bone in my body We’re going to have to bone them out. chicken breast meat The president is stocking fish Daito fish Hiroshima Oyster Central market middle wholesaler (Staff) Did you sell fish? Yeah, yeah, originally. I said, “I’d like to open a little interesting restaurant. And then I go to Hakata to eat tempura. So let’s do it with fish from the Seto Inland Sea. barracuda This is the most appreciated Because supermarkets don’t want to sell fish like this… It’s a lot of work. if you do it right At first, you know, I didn’t know if it would go on, actually. I don’t know if this style of tempura restaurant will be accepted. The first one was Kure. And the location was good,
and the bite was good, too. I felt confident, didn’t I? We’re going to be able to open more and more stores. Four directly managed stores, now five. Boasting of fresh fish and seafood The first theme was “inexpensive and full of food”. The president’s name is Tetsuya Yamamoto. So, “Tetsuya Tetsuya.” Now it’s been 12 years. It’s nice to have customers lining up, isn’t it? We’re confident in what we’re doing. Especially when it comes to fresh fish tempura. The best way to sell it is to have it processed on the same day. (Staff) Do you have a favorite menu item? I think it’s the top tempura set meal. It changes every day, and it’s a little bit different every day. And there’s always a little bit of fish or a little bit of shrimp or something like that. Tachi fish itself is for sale, so seared tachi-tenju Seared Tachi-tenjyu Popular menu It’s not too much to say that swordfish supports our company. We are indebted to the swordfish. They were loaded with processed fish and sent to a store in Kure The manager cuts the fish exactly right. Tempura powder 11:00 opening Counter seats only Rustic atmosphere Deep fried tempura is served one item at a time
feature of “Atatsuatsu Age-tate-tenpura”. Tempura set menus that change daily are popular Fresh Oyster Tempura Set Meal Includes Fish and Vegetable Tempura Ebi-ten set meal with 4 prawns For those who are greedy for delicious food
I recommend the extravagant set meal. Order from the ticket machine next to the entrance,
Tempura can be ordered separately. Tempura Restaurant on Bypass Route 2
Now open for business. Welcome to our restaurant! It’s Joten Iccho Regular customer You like swordfish. prawn tempura Clean and tidy fryer Grated daikon radish and tempura sauce Ueten Ichicho!Yes yo! Free large serving of rice!
Drinking miso soup and waiting for tempura Freshly fried tempura with tempura sauce
Rice is served with tempura… Tachinoki (fish) Chicken Meat Cod Free service of tenkasu Flathead flounder Ten-tsuyu and ajinomoto,
Large bowl of rice with pickles And drink miso soup
The best seafood tempura set meal… Rice is Akisakari from Hiroshima 12:10 Famous fish tempura Tempura with green tea salt on the table Oh, let’s go for it. (Staff) What did you ask me to do? Top tempura set meal, first time 12:26
Customers waiting in the restaurant (Staff) What did you order today? I ordered fresh oyster tempura Oyster tempura Ebi-ten ichi-chou, ichiten-ichi-chou. Yes, sir. What size of rice would you like?Large, medium, small Medium. Medium, is that right? It’s a swordfish. Welcome, this way please. We’ll take care of it for you. It’s jouten ichichicho, sir. There are large, medium, and small rice sizes Large Large, yes, sir. Please wait I come here at least once a month. I always order this tempura set meal,
and eat a big bowl of rice. (Staff) Do you have a favorite ingredient? I like swordfish. I’ll leave it with you. I’m Tendon Iccho. Thank you for waiting, it will be tendon. Please be careful, the miso soup is very hot. Tendon, 1,300 yen Seared Tachi-ten-juu 1100yen Yakiniku and Ramen are two different kinds of food!
Gyu-chan” where you can enjoy authentic Onomichi Ramen! 5 hours stewed
Big size chashu pork Chashu-men The Bakugyoku Anikis
eat up 6 servings of rice for 6 men Fried chicken Chashu-don (bowl of rice topped with fried pork) Mini Yakiniku Donburi Best! Highest Thank you It’s so tender and delicious. Very tender and tasty Fried rice To the main story Onomichi City, Hiroshima Prefecture
10 min. walk east from Onomichi Station Established 1997
Onomichi Ramen Ushichan Onomichi Popular store for Onomichi Ramen 9:28 Tidy kitchen Nita, manager With the soup we’re going to use today You’re doing it in our house with the splices. Using a larger amount of back fat than other restaurants. We’re going to cook it and make it sweeter. The richness goes into the soup a lot. Inoue noodle factory’s noodle is The flavor is totally different from that of other noodle mills. We have a lot of kids with us. It’s hard to grow You can eat it like it has a core Kota, the manager’s right hand man
College student turned part-timer turned employee. Preparing chashu pork Having the large pieces of peaches selected This is a special order. The most chashu is 30 kilograms And you’ve been doing this for a long time. take a little bit of ac Manager’s wife Prepare rice while it is simmering Too big char siu pork (Stuff) It takes a long time for the taste to sink in. I’m going to burn it for about 5 hours. Slowly and steadily heat the inside of the pot. Watch the heat so that it doesn’t become dry. Chashu pork cooked for 5 hours
Chill it to soak up the flavor. Chashu pork already prepared
cut into pieces We ask the butcher to do it for us. We’re a barbecue restaurant, so we’re very particular about our meat. I want to make a large size of pork. I guess that’s when I decided to stock it. Even a single ramen. I didn’t order chashu-men.
Sometimes they say, “No, I didn’t order that. I don’t use much seasoning in my chashu-men. 00:49:12,582 –> 00:49:14,017
The ramen broth. To make it easier for people to feel I think we’re thin in ours. All of them are used today. I think it’s about 300 to 400. (Staff) Ramen all day and night, all the time? Yes. Even at night or something like that, “Do you do ramen?”or something like that. Chashu preparation is done Back fat Now this is 10 kilos light soy sauce It’s like the last thing you put in is the dark soy sauce. Preparation of yakiniku donburi This is called a mini yakiniku donburi set on the menu. This is a set of yakiniku donburi and fried rice set, and I’m doing a daily char siu pork bowl today. I think those three things are going to keep coming up. Preparation of onions Preparation of fried chicken Garlic, ginger egg Fried chicken completed Kitchen preparation complete (Staff) What’s today’s makanai-don? It’s chashu-don, a bowl of rice topped with chashu pork. Today’s daily special
Onomichi ramen and makanai-don: 980 yen I started working here when I was 16 years old. I worked here until I was 20. I was 39 when I started my own business. You started your own restaurant called “Goichi”, Onomichi Ramen Restaurant. Gyu-chan is a barbecue restaurant At first, they were offering Onomichi Ramen for lunch only. So we’ve been doing it a little bit by little bit. Now it’s both day and night. I’m not sure what you remember about your predecessor. They loved me like a son. He was angry with me, but he was very loving. He was really like a father to me. And there will be a will to carry on there. I’m a cow here myself.
I want to protect the cows here for a long time. A big queue before the opening! (Staff) How long have you been waiting in line today? 15 minutes If you come after 11:00, you’ll be in the back. (Staff) Ramen and yakiniku.
Which did you come by? Ramen, yakiniku-don set. (Staff) Ladies and gentlemen, today
Where did you come from? Fukui Prefecture (Staff) Do you come to the store often? This is my third time. We come here often We’ve been coming here frequently for about 12 years. (Staff) What do you like about the store?
what do you like about the shop? We use meat from a barbecue restaurant. It’s delicious. (Staff) Ramen and yakiniku.
Which can you eat? Almost ramen or yakiniku. Ramen and yakiniku donburi Yakiniku donburi, a bowl of rice topped with yakiniku meat. Delicious. I’m asking for your help.
I’m asking for a favor. I love what I do.
I love my job. He’s my brother now. He’s like my dad.
Dad? (Staff) What do you recommend? The only thing that we have is a mini yakiniku donburi set. Stamina Hormone
This is only available in limited quantities. Japanese hormone The first thing I want you to eat is Onomichi Ramen For those who want to eat with all their might… Mini Yakiniku Donburi Set and Fried rice set Our fried rice set It’s not mini fried rice Normal amount of fried rice is served, so I think it’s a good volume One minute before opening
10 staffs are working in a big line 11:00 opening Total 80 seats
Counter seats available Horikotatsu for large groups Seasoning Onomichi Ramen 770yen
Chashu-men 1000yen Mini yakiniku donburi set 1100 yen
Fried rice set 1100yen Rice (medium) 250yen
Garlic Yaki Meshi 800yen Karaage 680 yen
Fried rice 800yen Yakiniku Course
2,850 yen course Tontoro (pork belly) 750yen
Tongue (salt) 1200yen Welcome Five guests. Oh, welcome. The room is instantly full with customers pouring in Onomichi ramen is ordered in large quantities Mini yakiniku donburi It will be a mini yakiniku donburi I’ve eaten at a lot of places This is the best one. It’s the best chashu pork!
It’s the best. Here you go. Plenty of back fat
but it is easy to eat and light How about chashu-men? Yes! Oh, that’s great! Bon appétit! Oh, it’s delicious. Oh, it’s delicious.
I’ve been longing for this. (Staff) Ladies and gentlemen, today.
Where did you come from? I’m from Saitama. Word of mouth, locals say it’s delicious. It was getting a great reputation. I’d love to try it. It’s delicious. It’s delicious!
It’s really delicious! (Staff) Did you have chashu-men today? Yes, I did! It’s so delicious! Thank you for the food.
It was delicious. Making mini yakiniku donburi Finished with sesame seeds Looks really delicious! That’s not good. That’s not good.
it’s been a long time I haven’t done that in a year. Hmm. mmm
roar roar roar Delicious!This taste Oh, it’s so good Oh, my God, this is it. Onomichi Ramen Back fat is the best thank you very much Thank you very much Thank you for the food Interview with three good friends (Staff) Where are you from today? Onomichi and Kasaoka Fukuyama My friend said it’s delicious. I came here, first time today. After the interview
I ordered Onomichi Ramen, Onomichi Negi Ramen
Fried rice set and Karaage Making fried rice Fried rice completed Making fried chicken This is fried chicken Karaage 680yen Gutsy with 5 pieces
Crispy outside and juicy inside Making Onomichi Negi-Mashi-Ramen (ramen noodles with extra onion) Big chashu pork and green onion
topped with a huge amount of green onion Bon appétit! (Staff) Do you have a cat tongue? I have a cat tongue. I’m already burned. (Staff) How do you like the taste? Delicious. Ramen noodles with extra onion I like green onions. They’re delicious, with lots of toppings. It’s very delicious. I had ramen yesterday. About twice a week (Staff) Would you like to come back? Not at all. I want to come. (Staff) What does ramen taste like? It’s got a lot of back fat. It’s got a sweet broth. It’s like a royal road. I think it’s delicious Make fried rice Make mini yakiniku donburi Put on top of white rice Make chashu-men Yes, thank you. Yes, thank you. Make Onomichi Ajitama Ramen Chashu pork, menma, green onion, egg By No.7 Excuse me. Excuse me. Here you go, sir. 11:20 Make daily set meal Chashu-don (pork bowl) to go with the daily set meal Finished with sauce and green onion Here you go! (Staff) Ladies and gentlemen, today.
Where did you come from? Tottori. 3 hours. I’ve been here since yesterday. He stopped by Onomichi for a bite to eat.
I just wanted to eat, so I stopped in Onomichi. It’s delicious. It’s lighter than it looks. I’ll be back The queue never stops… On holidays or until 3:00 p.m.
There’s a line up and so on. Everyone is trying their best to do their best Two women come in.
They order Onomichi Ramen and mini size Mini size is
You can order a half ball of ramen. Sorry. Please be careful, it’s very hot. I’m from Kanagawa today I’ve never had Onomichi Ramen.
I’ve never had Onomichi Ramen, so I’m looking it up. It’s delicious… I’ve been eating a lot of Ikeben-kei lately. The atmosphere is different. Delicious. It’s full of fat. I thought it would be thicker. It was light and easy to eat 4 guys come to the restaurant
Order today’s daily set meal 11:24 Making mini yakiniku donburi and chashu donburi Best! Yum! The soup stock is really good. It’s the best! Delicious! Six Anikis are seated next to each other. A daily set meal, fried rice set,
Jakomeshi, and Onomichi Ramen. Make fried rice Make Yakiniku Donburi at the same time Finished with fukujinzuke pickles Make a big bowl of ramen Onomichi Ramen large size is +100yen.
You can eat it with guts. Be careful, it’s very hot. I’m going to be a jacomesi 6 servings of men’s meal will whet your appetite… It’s so good…. It soaks through me like crazy!
It is the best! I’m so holo holo holo You can really taste the meat. It’s great. Very tasty! Anita and her friends eat a lot of cigarettes 4 men and 4 women come to the restaurant
They order daily set menus. Chashu-don (bowl of rice topped with pork) Topped with sauce and green onions Chashu pork is too big.
Noodles are too big… Two men in short sleeves
Yakiniku start! Tongue and Tongue order Yakiniku is served in a private room Tan shio (tan shio) Tontoro salt Yakiniku: I think it’s going in. Golfers who went golfing can come in. Wife handles liver Yes, liver. That would be salt for the liver. (Staff) Do you come to the store a lot? Regularly When it comes to yakiniku, this is the place to be. The juicy hormone is served with beer.
and beer… Making daily set meal Today’s daily special 980 yen Soy sauce based soup with a lot of back fat.
Soy sauce based soup with a lot of back fat is addictive. Big size chashu pork is soft and meaty. Slate noodle with back fat is too good…!
too delicious…! Makai-don (bowl of rice topped with rice cake) The tare sauce is too good to be true….
Rice and noodles are so good… Making fried rice Taste fried rice 800 yen Fried Rice
Lightly seasoned Sink in sweet back fat soup The taste that you can’t stop to eat… Fried rice set
Mini yakiniku donburi set order Finish mini yakiniku donburi Finish up fried rice Excuse me from the back This is fried rice. 4 men and 4 women
Order Onomichi ramen How many years?Marriage 11 years? Girls nowadays are also
eat Onomichi ramen like crazy. 4 guys order Onomichi Ramen Four hungry men fill their bellies with guts… Making chashu-men Chashu pork, green onion, menma Make mini yakiniku donburi Yes. Sorry.
Excuse me, I’m sorry. Chashu-men with mini yakiniku-don set 1,330 yen 4 pieces of large size chashu pork
The overflowing soup is very powerful! 4 large pieces of pork in a soup.
light and easy to eat… Ramen made by a husband and wife team
a supreme bowl of ramen! Onions and beef are perfectly mixed with sweet sauce.
and onion in sweet sauce… Thank you very much. (Staff) How do you want your store to be (in the future)? Yes, I do.
Yakiniku and Onomichi Ramen, that is. We are the only one who can do it… And we’d like to promote that more and do our best. (Staff) What do you keep in mind when working with them? We are a couple, so we have to breathe together. (Staff) A word to your husband who tries too hard Your body comes first, so please take care of it. Let’s do our best in moderation. Thank you very much for your time today Superb Katsu-don rush!
The explosive restaurant “Sakaeya” with 4 turns of 40 seats at lunchtime alone. The craftsmen are too vivid in their fast serving… The “Legendary Katsu-don” is a dish that 80% of customers order…
Legendary katsudon It’s the most delicious. Champon udon Welcome! Kakiage-tendon Tendon Rare order. Delicious! Delicious! katsu-bimono (Japanese-style stewed pork cutlet) Office area in Naka-ku, Hiroshima City, Hiroshima Prefecture
5 min. walk to the east from Fukuro-machi Station exit. President Yamamoto Established 1987
Eieie Menda Restaurant Eieya has been in Hiroshima for more than 35 years.
Famous for “Katsudon” (pork cutlet served on top of a bowl of rice). 7:47
Preparation for the meal starts. Making soup stock with Rishiri kelp This is called “Zoubushi”.
It has many things in it. It’s a little sweet, Kansai style, I think. Flavored with shrimp Kaeshi (rice cake) We’re just splicing and splicing and splicing. Sugar, salt Udon noodle and so on
I have an image that it’s cheap. The price of dried bonito has gone up considerably. It’s more expensive than ramen soup stock. unit price may be higher than the soup stock of ramen 9:00 I put a small bowl of udon on my bowl of rice. Many people say they don’t get tired of eating udon every day.
I have a lot of people who say they don’t get tired of it even if they eat it every day. There are regulars who come every day. I think that’s great. I think it’s a taste that you can’t get enough of. I think I can get 300 cups today. Dashi completed President Yamamoto’s father
Eiji Yamamoto, 66 years old Combining bonito, kelp, and soy sauce
with the image of By using dried shrimp, it gives a little sweetness.
a little bit of sweetness. It gives a nice broth. Preparing onions If you make it messy, it’s not so good.
Not so good If we put love and care into each item
If you serve them to your customers with love and care the customers will know who has eaten it. We’ve been in business for 37 years. That’s why we’ve been supported so much by our customers.
that’s why we’ve been doing it for 37 years… 40 people. You’re eating, right? About 35 of them are eating katsudon. Cabbage preparation Preparation of kakiage Shrimp Onion Mixed Vegetable (Staff) How did you get into food and beverage? I liked customer service. My parents had a haircut shop.
I’ve watched them since I was a little girl. I wanted to do business, and that’s how I started.
that’s how I started. You graduated from college, you did businessman. So you left the business. 25 I had a relative who happened to own a restaurant in Kokura.
these kinds of restaurants. I had a chance to ask him if he would like to come.I was asked if I’d like to come. (Staff) How long have you been in training? 5 years And so we put this place out at 30. (Staff) What did you have in mind when you named the restaurant? I named it “Eike” because my name is Eiji. It’s a good combination of words, isn’t it?
I’m going to be prosperous, right? Make today’s daily macaroni salad Cucumber, ham Egg, macaroni Boiled egg macaroni mayonnaise Mix well Macaroni salad is done Today’s side dish
Menchikatsu (fried pork cutlet) and macaroni salad Yamamoto’s sister
Ayaka Kuwabara How many eggs do you use in all? 300 or so. When I get a lot, I use it. Use 300 eggs in one day Rice preparation Master’s Daily Routine
Daily offering to the altar I got onigiri for breakfast.
Freshly cooked rice is too good… Menchikatsu fried Green onion and fish paste cut Prepare ingredients for chanpon Onions, kikurage mushrooms Carrots Cabbage, pepper Meat preparation begins You know how everything is ranked now?
on the internet by itself…. It’s like we’re number one in Hiroshima. So there are a lot of people who come to see that kind of thing. That’s a complete increase. Chicken stocking Oyakodon comes out well too. Chicken
This is beef Beef preparation Soy sauce, mirin (Staff) It smells good This is the priming stage. onion (Staff) General, how old are you now? 66 years old (Staff) How many meals do you have? About 100 meals. 100 pork cutlets to be prepped Acclimating pepper one piece at a time (Staff) How many people can come for lunch? By about 1:30 or 2:00 p.m.
I’d say about 150-160 people. (Staff) How many people in the audience? Less than 40 seats Would be 4 turns. (Staff) I knew it. Are you coming alone, too? We have a lot of one-person visitors. And these crumbs, too. It’s not like an udon shop.
I don’t feel like an udon shop… Tonkatsu preparations complete That’s the year I turn 41. (Staff) How many grams per piece? 70-80 grams I ask for about 150 a day.
I don’t want to run out. (Staff) What is the age range of your customers?
How old are most of your customers? Businessmen.
Businessman, 20’s to 60’s. I knew it was mainly weekdays. Saturdays and holidays are also increasing.
customers. Couples, families, and so on. Noodle making buckwheat Noodle stretching machine Flour dough Soba preparation complete Big fried bean curd is attractive
Kitsune-soba 700yen The aroma of handmade buckwheat noodle
You can feel the aroma of handmade buckwheat noodle with every bite. Udon noodle preparation This is udon.
I’m going to cut it like this. And then I stretch it like this. Drop directly into the cauldron Cutting and dropping The point is, you’re going to get it in the most delicious state. This is not how it’s done in most places. about 40 years ago in Kokura. Trained at a restaurant similar to this one. I did it there. Making tenkasu Making demi-sauce I was a cook. I didn’t have this menu at first. I wanted to bring out the flavor that my grandfather used to make. (Staff) Demi katsudon? Yes. Or people coming from Okayama. Everyone says “demi katsu” is better than this.
and they say “demi katsu” is better than this. (Staff) What do you recommend, Mr. Yamamoto? There is something called “Champon Udon”. It has vegetables and seafood in it. It’s something I don’t have anywhere else. First of all, the noodles are not regular chanpon noodles.
but udon noodles, right? And the geso is cut into big pieces.
It has a nice texture. And it’s very satisfying. Demi-sauce completed Tororo Kelp” in Udon Noodles and Soba Noodles Preparation for opening Morning meeting Let’s make sure our customers go home with a smile on their face.
Let’s do our best for another day! Yes, I’m looking forward to working with you!Thank you very much! Salt 11:00 opening Take-out menu available Total 36 seats Table and counter seats available Famous restaurant visited by mass media and celebrities Katsu-don (Bowl of rice topped with pork cutlet and udon noodles) 950yen
Tendon (tempura bowl with mini udon) 1000yen Kakiage tempura udon 850 yen
Champon 1100yen Tempura set 950 yen
Dinner set 1200yen Katsu-don rush begins… Customers arrive as soon as the restaurant opens Customer orders katsudon (pork cutlet served on top of rice) Add beaten egg Put fried pork cutlet on top Katsu-don” is completed Yes, ma’am.
Thank you for your patience. Mother, Tamae Yamamoto, serving the food Gutsy set meal makes me hungry Bowl of rice topped with mini udon It’s nice to have freshly cut noodles… Udon noodle soup stock is heated Udon noodle soup is boiled Pork cutlet is fried Katsu-don set. Excuse me. Here you go, sir.
Mini katsudon. When I have a katsudon for lunch at Sakaeya’s
it’s a great motivator for work… Delicious Welcome
1 person Katsu-don arrives in 3 minutes Gentle sweet soup stock is too good… (Staff) Do you come to the restaurant a lot? Yes, frequently. I like this katsudon so much. The egg is thickened. It’s more like a batter around the cutlet. It’s more like a sense of balance It’s the most delicious. Finished eating crisp and clean. The woman sitting next to me also finished her meal! Father heaping up rice Son, the president, finishes katsudon Mother and sister turn the hall The family business is a great example of a family business.
It’s amazing how well they work together… Ordering a bowl of pork cutlet on rice Katsu-don 950yen Eike’s popular menu is served more than 100 bowls a day. Dashi broth soaked pork cutlet with egg.
Chopsticks don’t stop… Mini udon noodles play a supporting role Thin Udon
Freshly cut and smooth! Sprinkle shichimi Table-top seasonings
Sauce, Kawanaka soy sauce, pepper, shichimi Welcome See you off with your mother and sister Welcome home! Order mini katsudon Order Kacchan set meal and Champon 2 bowls of kacchan, 2 bowls of chanpon Order katsudon Negi, egg simmering in a stew (Staff) What did you ask for today? Katsu-don (pork cutlet served on top of a bowl of rice) I’ve eaten at every restaurant, but this one is the best. So this is a restaurant that serves udon and soba. 80% of the orders are for katsudon. I think we sell the most pork cutlets
This is the place. Counter #6, I’ll bring it up front. Sorry about that. Yes. Excuse me.
Have a good day. I can’t stand this half-cooked egg… President Yamamoto recommends
Chanpon Udon is made Pork, shrimp, squid, cabbage
onion, carrot, kikurage mushroom fish paste, egg, green onion, etc.
Too many ingredients… Kacchan set meal is mini chanpon udon
with a bowl of rice on top. Sorry to keep you waiting
Kacchan’s customer Please note that the vessel is very hot.
Please be careful. When I put the yuzu kosho in the bowl, it changes the taste.
it will change the taste again. I see. Okay. Here you go. Champon udon and katsudon
and katsudon at once. Tenkasu Thank you Thank you very much.
I’ll stop by again. Yes, please.
Thank you! Customers come to the store one after another Three katsudon sets
Oyakodon with egg Delivery order comes in Regular customers Definitely better than eating somewhere else Here, you don’t cook the pork cutlets, you just put them on the table. Pour egg and soup stock over the top and finish The katsu is not shabi-shabi-shabi-shabi-shabi, right? That’s probably what makes it different from other katsudon. Oyako-don Here you go. First, bowl 2 Three artisans turn the kitchen thanks for the meal, please President Yamamoto to delivery Bicycle delivery When the boss is on delivery
the father, who is a big veteran, runs the store. He gets carried away and eats up all the food I’m sorry. I’m sorry.
Here you go. This “katsudon”…
I had to wait in line to get it. Kakiage-tendon, katsudon… Kakiage-tendon set. Yes, thank you for your patience. This one’s a kakiage. Enjoy yourselves. That’s a big one. 11:55 Two katsudon sets, please make 6 katsudon sets Here you go.
Katsudon set. Yes, excuse me. Thank you for waiting.
Oyakodon customers I’ll have a katsudon, please. I heard they are famous for Katsu-don (pork cutlet served on top of a bowl of rice) It’s delicious. Something about the way it’s made… Put the fried pork cutlet on top of the fried pork cutlet.
Put the fried pork cutlet on top of the fried pork cutlet, and put the egg on top. So it’s crispy. so so so so so so so so so so so so so so so so so so so so so so so so so so It’s feeling crispy, isn’t it? Delicious. Lunch break at work
Came to the restaurant on recommendation of boss Udon set meal completed Passing orders before entering the restaurant Making tendon Yes, tendon Tendon, large portion first Tendon, large portion. Tendon, yes. Getting into the swing of things with arms rolled up Freshly fried tendon soaked in broth… Bon appétit! (Staff) Did you get in without waiting? I waited a bit. Always full (Staff) What did you ask for? Tendon, please. I always have Katsu-don (pork cutlet served on top of a bowl of rice).
but this tempura rice bowl looks so good. It’s very good! Udon and katsudon set. I like both. It’s delicious. 12:13
White-suited businessmen abound… Sakae family’s cooking is
give energy to working men in business district. Foreign customers come to the restaurant Order tendon set Yes, thank you for waiting.
Tendon set. Here you go. Bon appétit! (Staff) Do you come to the store often? Yes, I do. Tendon today Mini udon set is always included Overall, prawn tempura is delicious. It’s a unique stewed feeling. It’s delicious with dashi broth. Bowl of rice and udon noodles Udon noodles are sweet. They’re famous for Katsu-don, a bowl of rice topped with pork cutlet. I’m getting used to coming here. Today is also katsudon!I said, “It’s always the same.
I said, “It’s always the same, isn’t it? Everyone is taken for a ride and served with tendon. This is the best place for Tendon.
in this area. As much as I like Every grain is finished! Thank you very much. Thank you very much. There is a constant line of people waiting in line (Staff) Are there this many people in line every day? Relatively speaking, yes, every day. (Staff) How long is the wait today? Not even 5 minutes yet. It’s delicious!
It’s so delicious! I’m going to be a little adventurous and have oyakodon today. I’m really looking forward to it! Proudly serving cutlets to foreign customers Katsu-togiri (pork cutlet) Yes, this one.
Katsu-Tsushi. 814 01:47:16,763 –> 01:47:18,365 Hot hot!
Hot hot! Tempura platter. OK? Tenzuyu In! Udon noodles with grated radish arigato It’s got wasabi on it.
Wasabi. Be careful. Tell them how to eat it politely Customer from Australia （I like the flavor (of the soup stock) Less Less Curry bowl completed Number 3, brought forward Demi katsudon completed Sorry for the delay.
Thank you very much for your patience. Rare order. Indeed. I think there’s a little bit of harmony in there. (Staff) Curry? First, it doesn’t seem that spicy. It’s quite spicy when you start to eat more (Staff) Is this a big serving? This is normal. Curry bowl? Curry bowl. Champon udon ordered As 12 o’clock approaches
It’s like it gets busier. Today was a little bit
a little bit slower than usual. The point is that there are a lot of ingredients! Finished with egg and green onion Champon 1100yen President Yamamoto’s favorite menu
Full of ingredients, very satisfying! The taste of each ingredient is blended into soup stock! Udon noodles dipped in yolk
It adds mellowness to the udon noodles. Yuzu pepper from Oita is used as an accent.
I can’t stop chopsticks… Making a bribe (Staff) After work.
Do you have any bribes that you often eat? Kake Udon The soup stock is already the same as it was. Same food every day tastes good (Staff) Thank you for a great day! Thank you very much. (Staff) I would like to ask you what kind of store you would like to make in the future.
I would like to ask you what kind of shop you would like to make in the future. What our predecessors built up… The first thing is to protect it.
First of all, we have to protect what our predecessors have built. We are aiming for a store that will last for 100 years. There are a lot of things that aren’t fun for a family.
but there are a lot of things that are not fun. But we’re a family that’s been together for a long time, and we’re a family. And that’s one of the strengths of this family.
I think that’s one of the strengths of this family. (Staff) You’re still standing (in the store) in active service.
Can I have a word with your parents? They have brought me up to this point.
I think it’s because of this store. I’m very, very grateful for that. (Staff) Thank you very much. Thank you.

0:00　あつあつ揚立てっちゃん 青崎店
地図　https://goo.gl/maps/K4FpAoAeK7WLKiht9
住所　広島県広島市南区青崎2-24-1
URL　https://youtu.be/bLdcJ75U6jo

45:43　尾道ラーメン 牛ちゃん尾道店
地図　https://maps.app.goo.gl/RDd6vyL3aK3r2Bv67
住所　広島県尾道市土堂2-8-6
URL　https://youtu.be/1w2yAqFe-G4

1:14:56　めん処 栄家
地図　https://maps.app.goo.gl/d9TSgxaoh8ydjhyU8
住所　広島県広島市中区中町4-8
URL　https://youtu.be/-GB6UMTmdqM

1:50:48　中国料理 北京
地図　https://goo.gl/maps/rLVD93PVRXtc6REr5
住所　広島県広島市南区皆実町1-10-14 中村ビル
URL　https://youtu.be/Tr0v68BWe2E

うどんそば 広島 岡山 Udonsoba Hiroshima Okayama
https://www.youtube.com/channel/UCLR62h0m5rvt6qaeScNmBoA

#天ぷら #天丼 #広島グルメ

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