最強日替わり定食が爆売れ！ポツンと大衆食堂を営む72歳女将の仕事丨JAPANESE FOOD

最強日替わり定食が爆売れ！ポツンと大衆食堂を営む72歳女将の仕事丨JAPANESE FOOD

Is everything in this? It’s cheap… Make sure to use good broth. Don’t make it too strong. A little is enough. It looks delicious! Look at this. It comes out like this. It’s good that it has everything. Mambo is… The liver is important. The heart is important for humans too. Like a mother with a strong liver. It’s fish after all.
It’s delicious and fresh. A gentle local dish loved by the locals.
A close look at the gutsy mothers of Kochi Prefecture. Kochi Prefecture, Muroto City, Muroto Misaki Town
National Route 55, Tosa Higashi Kaido A popular local restaurant run by a mother
“Sunfish Manbo” Close-up begins Owner, 72 years old (at the time of filming) Making miso soup broth
Dried sardines and kelp left overnight Just before boiling
Remove the kelp and dried sardines Boil the bonito flakes briefly
and remove immediately Fry the chicken and brown it. This is chicken (kashiwa)
browned. Used for simmered dishes Staff) How do you cook? Housewives do it. For the children. It’s just an extension of that. Home cooking. Everything I make. Staff: Where were you born and raised?
Ms. Matsuda (in Muroto?) I was born somewhere else, but I grew up in Muroto Cape. I don’t think where you’re born really matters.
35 It’s greasy, isn’t it? The fat comes out of the skin. If you put this in a stew… It’ll make it greasy. Add some oyster sauce and stir-fry lightly. Cut the fat off the chicken. Add to the pot with the daikon radish. The broth you just finished making. Cooking sake Brown sugar Light soy sauce Staff: Oyster sauce in a simmered dish?
Shopkeeper: Yes, I’ll add it. It’s a secret ingredient, though. That’s my style. Add chili peppers
Cover with a drop lid and simmer Add enoki mushrooms and fried tofu to the miso soup. Dissolve the miso in the miso soup. Staff: How many years have you been running this restaurant? This restaurant has been here for nine years. Staff: At the same time as the guesthouse? The guesthouse came later. We taste it
and adjust the flavor. We mix three kinds of miso. Staff: What kind of miso is this? This is barley miso. This is rice miso. There are white and red varieties of rice miso. The salt content and other factors make them different types. Barley miso, a blend of two types of rice miso Remove the head and innards from raw fish Soak in salt water In the refrigerator, like this
Store it Homemade sardines
Preserved in salt to keep them fresh Fresh vegetables from the local Kochi Prefecture Staff: Mr. Matsuda’s day He comes to the shop in the morning Staff: Morning business starts. Even though we call it business, in the morning… Regular customers’ morning meals There are also some new customers There aren’t any other shops around here, so we serve meals for guests who stay overnight regulars’ breakfast, and that’s about it. Lunch is the main meal, you know. I’m getting ready for the lunch set meal. It seems like morning is fine Staff) How did you
end up starting this restaurant? To raise my children. I have four children. I want to be alone sooner. So I don’t have to go to work. I want to be able to do that. I used to work, but if I could do it at home
for the kids They wouldn’t be lonely. So I started doing that. Our restaurant has a lot of colorful dishes, right? Staff: Are you conscious of that?
Owner: Yes. Traffic light colors To catch people’s attention. Colorful things are good for your health. 6:33 Fresh ginger from Kochi Prefecture In a wok with oil,
stir-fry with chicken. Eggplant Cooking sake This is where cooking sake is added and steamed The moisture is coming out of the eggplant. Fry until the eggplant softens. Real mirin Oyster sauce This is the one that becomes soy sauce, right? Staff) Like moromi? It’s similar to that. This goes well with miso. The stir-fried eggplant is ready. Once this is done,
I have to go do the laundry. Staff: Are you going home? I’m staying here. I have a home, but It’s a waste of time to go back and forth. If you want to serve cheap set meals, you have to reduce labor costs and do the work yourself. Staff) Why do you go to such lengths Because I like it. I don’t dislike making it. To go with simmered dishes
Cut the shiitake mushrooms That’s good If it’s a dishcloth,
you have to wash it, right? If you do it this way,
you can throw it away after each use. Rub salt into the cucumbers. Don’t you have a recipe? The recipe is in my head. What should I put on top of this?
That’s what I’m thinking. At the nearby fishing port
I’m cutting up bonito caught in fixed nets You can see them hanging from the ceiling, right? Around here, we call it “furafu.” Staff: They’re doing it on the fishing boat. Sometimes it’s for celebrations, right? Like in May, for Children’s Day. Staff: Is “furafu” local? Things we got as gifts, I guess. Mix the yuzu vinegar with the bonito you just prepared The cucumber and bonito with yuzu vinegar is ready Switch bowls and turn them upside down.
Let the cucumber flavor soak into the bonito. Staff: Is this watermelon from Kochi? The skin is thin, It has few seeds, doesn’t it? Staff: Yes, it does. We were given some watermelon. The bath at the guesthouse. Staff: Why did you decide to run a guesthouse? There aren’t any inns or hotels
around here, are there? There’s nowhere else to stay. If we stay, we can use the bath. That’s right. In a trailer house.
We’ll make it possible to stay here too. Whether it’s a trailer house or a guesthouse,
either is possible for lodging. 7:30 Opening Business hours (sign is from the past)
Morning 7:30 a.m. to 11:00 a.m.
Lunch 11:30 a.m. to 2:00 p.m. Closed on Mondays Open Upon entering the store… The interior has a warm wooden feel. A painting by a famous artist from Kochi Prefecture. 26 table seats
Seating for about 10 people in the tatami room We enjoyed coffee and light snacks Until customers arrive
The owner took a break. Table condiments: soy sauce, Worcestershire sauce
Tonkatsu sauce, sesame dressing, herb salt, chili pepper, salt This is delicious
Free-range chicken eggs They’re free-range eggs. Fish, vegetables in general Rice, fruit Eggs from chickens raised on rice
The egg yolks are a pale color. Kagoshima soy sauce The soy sauce is carefully selected by the shop owner from Kagoshima.
It is low in salt and gentle on the body. To be poured over rice. Korean seaweed Here you go. I also had rice with raw egg. A kite flies in, aiming for the discarded parts of the fish. 8:58
A regular customer arrives. Fried egg. Arranging vegetables Placing the fried egg Bell peppers and paprika are
mixed with sesame seeds Salted sardines Miso soup Rice Breakfast is ready Free-range fresh eggs
Fried egg breakfast arrives The miso soup with its rich broth is so comforting… A delivery man transporting fish to the market Staff) What do you like about this store?
What do you like about it? I like that they have everything. Your mom is beautiful. Nutritious!
Enjoying a healthy breakfast… Finished everything neatly… Leaving the restaurant completely satisfied. A man who looks like a first-time customer casually enters the restaurant. (Breakfast) comes with coffee. For Japanese food,
it’s between 850 and 900 yen. It depends on what’s available at the time. Breakfast is around 800 yen. A male staff member who has been working here since the restaurant opened
arrives at work. This is called Akamuroaji,
a type of mackerel. The one with this (Zego) attached is
from the mackerel family. This kind of work, you know,
people don’t really want to do anymore, right? Back in the day, it was the main industry for the whole village,
but now… Everyone started doing other jobs, and it disappeared. It was starting to fall apart. When I wondered what to do, I thought, “Actually, it would be great if we could do it ourselves,
but bring someone like that (someone who can shoot videos)
and to the local market here From where they pick it up Film it with a camera We’ll send it out like this. We’ll deliver it directly. In early April,
they say you can catch a lot of yellowtail. Muroto has branded spring yellowtail
and is currently promoting it. I want to let my relatives try the bonito from Muroto,
but I can’t just take it with me. It’s 10 to 20 kilograms in size. It was huge
Almost 2 meters long It’s not like you can bring a 2-meter-long
fish into a normal house, is it? For example, you could cut it in half Or cut it into quarters. If you arrange them neatly like they do at the fish market,
227 I thought that if we posted that,
we might get orders. Cut the red mullet into pieces for frying. Salt and pepper. Prepare beaten eggs. Coat with flour. Coat with beaten egg and breadcrumbs The preparation for the fried horse mackerel is complete Let’s make the mackerel into sashimi. The shop owner himself eats
the fish to check its freshness and decide how to prepare it as sashimi. Preparing tempura for the lunch set meal. Carrots, onions, garlic buds
Mix with white fish paste Knead thoroughly We were shown a photo of a 60-kilogram sunfish caught in the nearby sea.
(Staff) You eat sunfish? (Staff) You eat sunfish? You eat it? You make it into skewered fried food or something like that? Or stir-fried with offal. The texture is like squid. The shop owner taking a break to watch a drama. Before COVID-19, we were open at night too
(currently open at night only by reservation) When we first opened, we were We did it for a few years. That’s all we could do.
It’s such a remote place. I thought it wouldn’t work. Staff: Why did you open a store here? Because it’s where I grew up. Staff: What kind of person is your mother? She was from Muroto. She had a rough mouth, but but she’s kind-hearted He’s really kind
deep down inside. He’s got guts.
He’s like a mother. I want to feed him delicious food I want them to say that the food we make is delicious. I’m proud of it. We’ll never serve anything weird. We’ve been doing it that way ourselves. We have a strong sense of professionalism in business.
266 I want to serve delicious food in a delicious state
to my customers. And when they say it’s delicious,
that’s the happiest thing for me. Cut the radish and make garnish for the sashimi. Fillet the mackerel and prepare it as sashimi. The mackerel sashimi is complete. (The shop owner used to work here)
Customers from the shop in Takamatsu still come here Even in the outskirts of Muroto in Kochi Prefecture
they come from Takamatsu. I want to see my mom.
I want to drink with my mom. I want to talk to my mom. I come three or four times a year.
I stay overnight in Muroto. I come because I want to eat my mom’s cooking. Morning-prepared bonito and cucumber
Yuzu vinegar dish Garnish the sesame dressing Make the omelet The omelet is done. Cut and serve. Green beans Fry fish paste tempura Staff: Why “Sunfish Manbo”? Hawaii and Okinawa, you know. They call the manbo
a sunfish. It’s a manbo manbo. There are a lot of foreigners doing the pilgrimage, aren’t there? I had to call them because I couldn’t call them. So, it’s sunfish. For Japanese people. Mambo. Staff: Why sunfish? Because sunfish Because its liver is important. Humans need a heart too, right? Mantaro are big, aren’t they? I’m big too, aren’t I? That’s why it’s called a sunfish. Sunfish, right?
I used to like cooking it. The tempura is golden brown. The side dishes for today’s daily special are ready.
Miso soup and rice will be served with it. A variety of colorful side dishes are lined up.
There are 6 to 7 types of small dishes. When I brought them to the customers and said, “Here you go,” most of them say, “Wow, this is so luxurious and amazing!” Lunch menu
Daily special 1,100 yen Tonkatsu set meal 1,200 yen
Curry rice (with salad) 800 yen Selling Kochi Prefecture watermelons inside the restaurant Lunch service starts at 11:30 A car arrives Two male regular customers arrive at the restaurant. The chef rearranges the stew to avoid chicken for a regular customer who doesn’t like chicken. Miso soup Serve rice in smaller portions according to preference. Chatting with regular customers while waiting for customers… Serving watermelon for dessert Two customers arrive
Order the daily special set meal Check the lunch menu… (Woman) Surimi tempura Here you go It looks delicious! Enjoy a variety of side dishes
with your rice Five customers arrive at the tatami seating area. Take the signboard
and confirm the order. Five daily specials A little more than usual If it suits their taste, they’ll say it’s delicious.
That’s the point. But that’s the tricky part. If you say you can make it delicious, you can make it as delicious as you want. If you make something good, it’s good. But that’s not what I mean. Staff: At a price that’s affordable. Staff) Something delicious? You have to get the basics right. If you use too many chemical seasonings The first bite tastes good but then something feels off.
Like it smells like medicine or something. That’s what I mean. Make a proper broth. Don’t make it too strong. Just a little bit is enough. If it’s too strong, you won’t be able to eat it. I went around to various places that were supposed to be good,
but Udon is difficult. It depends on the broth. Kagawa Prefecture is making an effort. Like dried sardines, for example. You tear them apart by hand and remove the bones. Then you remove the innards. Then roast them dry and use them to make broth. It takes a lot of time and effort. Staff: Why did you come to the restaurant today? I’m on a business trip. A customer who visits the store several times
every time he’s on a business trip Staff: What do you like about our store? Staff: Do you come here every time you’re on a business trip? You can eat this much for 1,100 yen. Staff: How do you like the atmosphere of the store? I think it’s nice. It was delicious.
Thank you When it’s really busy, you have to use your head. You’ll run out of ingredients. We’ll have to replenish what’s missing. For example, if we run out of salad
we make a new salad That takes a lot of energy, though. After everyone leaves because it’s so busy. you feel a sense of accomplishment. I guess I do it because I like it. A male pilgrim comes into the shop. More pilgrims come to the restaurant. First, a sip of miso soup with a rich broth…
375 Freshly sliced sashimi Eating rice with a variety of side dishes! 12:42 Three women enter the restaurant It was delicious. There’s sashimi too. Is everything included in this? It’s cheap… In place of the busy shopkeeper
A regular customer takes orders Shopkeeper: It’s ready. Shopkeeper: It’s a lot, is that okay? The shopkeeper is considerate of his customers
and adjusts the amount of rice accordingly. 3 daily specials are ready. Staff: Why did you come to the restaurant today?
389 A woman visiting from Osaka who came to the restaurant for the first time The woman in front has visited several times Staff) How is the taste? The fish is delicious, as always. It’s very fresh. A woman enters the restaurant. Four people, two men and two women, enter the restaurant. The woman who arrived first is an acquaintance
and they exchange greetings… The four people on the right are the owners of a guesthouse called Muroto-so, located right in front of Cape Muroto. (Staff) Is there a connection between the local residents? Staff: Do you have connections with each other? We’re local, but we met here. Mostly just this street
There aren’t many places to eat, you see. Staff: What do you like about the shop? Look at this. It comes out like this. I don’t think so. Staff: How does it taste? It’s delicious. This fish is probably
from a fixed net, I think. Many locals come here
to enjoy the owner’s delicious local cuisine. When we first opened, there were only
three or four customers a day. It’s in a remote area like this. If you take this road (County Road 55) from Muroto Cape, you’ll find this place. No one would go out of their way
to come all the way here So the location is bad Fewer people pass through Muroto Cape. If customers like it, they’ll go even if it’s in the mountains
or a remote place, right? It’s up to your own efforts.
I thought I could make it work somehow. I grew up in Muroto. People from Muroto
aren’t unusual, right? But people from outside the prefecture think I’m unusual, right? But if people from outside the prefecture
come frequently, the locals will wonder why
there are so many customers there. They’d want to go check it out, right? So we should make a place where people from outside the prefecture
would want to come. What do you mean by that? Cheap, fast, and delicious. A well-balanced set meal
I think For that, we need ingredients from Muroto Fish, mountain vegetables, and other vegetables Fruit Use seasonal ingredients. For the customers. Well, is that 1,100 yen?
They say. It’s cheap for people from outside the prefecture. It might seem expensive to locals, though. It’s something we eat all the time, you know. So you just went for it. It’ll be nine years this December. Somehow it worked out. Staff: Are you from around here? I’m from Osaka. I wanted to ride a DMV (a vehicle that can run on both rail and road). I stayed overnight in Tokushima Today, I’m going to Muroto Cape and staying there overnight Staff: How was the food? It was delicious. The seasoning was also delicious. Since the restaurant is near the sea,
the sashimi was also delicious. The interior decoration was also nice with various decorations. Two women who came by rental bicycle
Leaving the restaurant feeling refreshed Making tonkatsu set meal The large tonkatsu
is heated in the microwave before being fried. The tonkatsu is made with pork thigh meat. Fry thoroughly until cooked through. Fry until golden brown. Serve on a plate Tonkatsu sauce from Kagoshima Prefecture Thank you for waiting Tonkatsu set meal 1,200 yen Miso soup with a rich flavor of dashi and miso Rice Zuke Stir-fried eggplant Pickled cucumber
Add bonito or shrimp if sold out and arrange The chicken fat has been thoroughly removed from the stew
The seasoning is gentle on the body and soothing… Crispy fried
hearty tonkatsu The owner’s recommended Kagoshima-produced
tonkatsu sauce goes perfectly with it and is delicious! Included with the daily set meal
Today’s sashimi Freshly cut mackerel The sashimi, carefully selected by the owner himself, is
one of the highlights of this restaurant. Mackerel sashimi
(served when a sufficient quantity is available) The beautifully cut mackerel
is rich in fat and absolutely delicious! The soy sauce for the sashimi
is also carefully selected by the owner from Kagoshima Prefecture. Closes at 2:00 p.m. I don’t know how many more years I can do this. Staff: As long as my body holds out… I’d like to keep doing this until I’m about 76 or 77.
I think that would be nice. You never know what your body will be like. Staff: Greeting customers who come in, etc. Staff: Customer service, etc. Staff: Connecting with the local community, etc. Staff: Is there anything you are particularly conscious of? Yes, there is. For example, this customer
wants less rice and no pickles This customer wants low-sodium soy sauce for their sashimi. We have to make sure we have low-sodium soy sauce. We know all of that, so when we see their faces, I can quickly bring it out. Then they’ll think, “They understand me.”
Right? I think that’s important in business. I have a good idea of what our regular customers like. At a normal restaurant,
they would leave the things they don’t like. If someone doesn’t like chicken,
we take it out for them. If someone likes chicken, Sometimes we add extra. It depends on the situation. I work at a shop in the countryside, so I try to accommodate them as much as possible. Staff: Then, if possible, you should do what you can for each individual. Yes, if possible. There’s not enough vegetables. Add more vegetables. Especially single people, you know? I want to let them take some. I don’t make meals like that for myself.
I don’t cook for myself. But for customers, I feel like I have to do it. I get paid by customers and that’s how I make a living, so if they don’t come,
the business can’t survive. I think it’s important
not to forget to be grateful. Today was a good day. The usual members came by for the first time in a while. Staff) Is that what makes you happy? Yes, it is. You seemed energetic today. You look tired today.
I can tell. Staff: Thank you very much today.
Shop owner: You’re welcome. “Sunfish Manbou,” a mother’s restaurant nestled in the natural beauty of Muroto.
That was today’s “Muroto’s Local Restaurant.”

店名　サンフィッシュまんぼう
地図　https://maps.app.goo.gl/dFPtvDBYuuAwJ85fA?g_st=ipc
住所　高知県室戸市室戸岬町３００１

0:00 ダイジェスト　
0:38 本編

うどんそば 四国 Udonsoba
https://www.youtube.com/channel/UCJgBEZGNmEf_WbOn-YPeoeg

#海鮮 #食堂 #高知グルメ