衝撃の爆盛り唐揚げ弁当が爆売れ！３００キロの鶏肉が１日で消える衝撃の弁当店

衝撃の爆盛り唐揚げ弁当が爆売れ！３００キロの鶏肉が１日で消える衝撃の弁当店

Located in Saitama, the “Kitchen BUS STOP”
a fried chicken bento shop known its generous portions! Each piece of fried
chicken weighs a whopping 100g ! The size is truly impressive! It’s the ultimate fried chicken bento in my
opinion! The shop is always packed with customers
right after opening! In terms of meat usage, they use around
300kg per day ! That’s incredible ! There are times when I just can’t resist
craving it regularly ! It’s so satisfying! The idea behind starting this large-portion fried chicken
bento shop was to create impactful fried
chicken that would make customers smile. This shop satisfies the appetites of
people of all ages and genders , making it
a wildly popular fried chicken bento spot! Located in Sakae, Misato City, Saitama
Prefecture, about a 5-minute bus ride from
Misato Station to Iwanoki Bridge , Kitchen BUS STOP is a specialty shop for
large portions of fried chicken . The store is decorated with posters of
various large-portion menus. Takeout only
, with self-service packing for bento boxes,
and you can prepare your takeout at the
table. The store is adorned with the motto , “Beyond fullness.” Various media outlets and celebrities have
visited. A large amount of chicken is prepared. Store manager Nakamura Takumi skillfully and efficiently cuts a large
amount of chicken with his seasoned hands . His dexterity reflects his daily
practice. On weekends alone, over 250 kg of chicken
is used . However, we also prepare whole chickens
and pork fried chicken, so the total meat usage can reach 300 kg
in a day. On weekends, the average is is around 350
kg. / 350 kg. A large amount of oil is poured into the
fryer. (Staff) How much oil do you use? Seven one-gallon cans. However, we top it up as needed, and since the oil level drops throughout the
day we end up using around nine cans in total . Lighting the fryer and heating the oil, we begin cutting the massive pork belly
into pieces. Each slice is surprisingly thick and looks
incredibly satisfying. Without pausing , we continue cutting and
preparing the meat . Next, we move on to preparing the whole
chickens . These large whole chickens, fried into
crispy karaage, The powerful whole chicken karaage is one
of the signature dishes of this
restaurant. The meat , cut into large pieces , has an
overwhelming volume that is truly
impressive . I start making the sauce for seasoning
the meat . I pour the seasonings into a large pot
with a bold touch . This is how the secret sauce for the
delicious karaage is blended . Next, I generously pour the sauce over
the meat that was cut earlier . I make sure the sauce is thoroughly
absorbed, to ensure even distribution . The meat is
then thoroughly massaged with the sauce to ensure the flavor is evenly absorbed .
The meat is wrapped in plastic wrap and
left to marinate in the refrigerator. Preparation for the coating begins . The chicken, now well-marinated, is
transferred to another tray. A light coating of all-purpose flour is
evenly applied to the chicken, and the
flour is carefully mixed in to ensure even
coverage . The chicken is then coated with potato
starch and fried in oil . Fry a large quantity of fried chicken in
four fryers. The scene is truly
impressive. The heat penetrates all the way through,
resulting in juicy fried chicken. Pork belly fried chicken, whole chicken fried chicken , croquettes, jumbo meat patties and preparing white rice . The freshly cooked rice is ready . The amount of rice for the bento boxes is
astonishingly large, so we continue to
cook more rice . Prepare for opening . Arrange the ingredients for the bento
boxes , pickles, and bento containers Cleaning the store. We also sell bento boxes in collaboration with Iwashita’s
official ginger . We keep frying mega
fried chicken pieces weighing 100g each . Frying oil at home is a lot of work, isn’t
it ? So , we chose fried chicken hoping it could
help nearby housewives and people who cook
. Fried chicken is loved by everyone from
children to adults . The fried chicken is ready before opening. Opening at 10:30 AM. “Open” Business hours: Weekdays 10:30 AM–1:20 PM,
2:30 PM–7:00 PM ; Saturdays, Sundays, and
holidays 10:00 AM–6:00 PM (Closes when
sold out) Microbus-sized portion (4 large fried
chicken pieces) 900 yen Two-story
bus-sized portion (18 large fried chicken
pieces) 4,140 yen Whole chicken bento 1,010 yen Iwashi’s
fresh ginger tartar sauce fried chicken
bowl 770 yen Yangnyeom chicken bowl 780 yen
Three-flavor fried chicken traffic light
bowl 780 yen Large fried chicken piece 200 yen Whole
chicken fried chicken piece 920 yen First Bus Terminal Box 700 yen (Large
Fried Chicken 3 pieces with toppings) Large Fried Chicken 3 pieces single box
600 yen Rice (regular portion) 200 yen Toppings: Fried egg 50 yen Iwashita’s
Fresh Ginger Tartar Sauce 170 yen Grated Ponzu 70 yen Cheddar Cheese 150 yen Payment methods: Cash, PayPay, LINE Pay Parking for 11 cars . Please refrain from
parking on the street . Sports bike-only parking rack available. From the moment the store opens, a large number of customers come in, and orders keep coming in one after another .
Once the orders come in, the preparation
of the bento boxes begins. The rice is portioned onto trays, and the weight is carefully measured to adjust
the quantity. The rice portion ranges from 100g to a
maximum of 1,500g, and the impact is
overwhelming. Pickles, pickled plums, black sesame
seeds, and fried chicken are added . The fried chicken is piled so high it
looks like it might spill over. Typically, fried chicken pieces are around
25–30g in size , but ours are about 100g each . three times the size of a regular
store’s portions, or even five times as
much. 5 times larger . That size is something other stores
can’t easily match, so we aimed to be number one and create an interesting store, leading us to this large fried chicken
bento shop . Orders keep coming in . The bento lids have the product name
written on them, so customers can see what kind of
bento it is at a glance. Once the bento is ready, it’s taken to the
pickup counter . When the bento is ready , a call bell
rings . Many customers order large quantities,
so the store is bustling with activity. The flavor-changing spice-included bento
boxes allow customers to choose from 10
types of spices , including consomme, BBQ, butter soy sauce,
cheese pepper , and spicy devil. The bento boxes are self-service, so
customers pack them at this table. The bags are for takeout only, so eating
inside is not allowed. Wrap is also provided for the large
portions . Finally, return the trays you used. Parking space is limited, so eating inside
the car is prohibited . Dining is only permitted at the terrace
seats within the premises . Smoking is prohibited on the premises . Please refrain from eating at the
convenience store parking lot next door . Staff also order bento boxes . After settling the bill, you will be
handed a call bell . Serve the rice, sprinkle black sesame seeds on
top, add umeboshi (pickled plums) and pickles ,
and pile on the large fried chicken until
it’s overflowing . The Powerful whole chicken fried
chicken. Write the product name on the bento box
lid . The bento is now complete. When the call bell rings , pick up the
bento at the pickup counter. Since the bento comes with spices , you
can choose three spices this time : lemon & pepper, cheese pepper, and Cajun. Take the bento box to the bagging area . Wrap the bento box in plastic wrap . Pack the bento box into the bag. Return the tray . Small bus-style bento: 1,110 yen
(includes 4 large fried chicken pieces and
1 spice packet) . Simple yet packed with volume and full
of impact! The Mega Fried Chicken is a hefty 100g,
very juicy , and the meat is tender and delicious
even when cold. The flavor-changing spices I chose this
time were Lemon & Pepper, Cajun, and
Cheese Pepper. Sprinkling them on the fried chicken adds
a different flavor, making it enjoyable
until the last bite . During business hours, they continuously
prepare the meat . (Staff) Is this for your family?
Yes, it’s my first time here. I happened to pass by, got curious, and
looked it up. Wow, it’s huge! Customers keep coming in and out. They write the topping names on the donburi containers. The donburi comes
with three Mega Fried Chicken pieces . They coat the fried chicken with
Yangnyeom sauce , place one Yangnyeom Chicken piece , add Cheddar cheese , avocado sauce , white sesame seeds, and threaded chili peppers . Three types of fried chicken signal
light. Donburi with whole fried chicken , curry sauce, and fried meat patties with chili threads . Curry with fried meat patties . Three-color fried chicken signal
light donburi. Yangnyeom chicken donburi. Loco moco-style donburi. Donburi dishes are also popular items at
the store, with orders coming in one after
another . Customers’ cars keep coming and going in
front of the store, creating a lively
atmosphere . Side dishes are also selling quickly. A row of donburi boxes piled high with
fried chicken is lined up. It’s an
impressive sight. Large bus-sized portion (9 large fried
chicken pieces with 1 flavor-changing
spice) I never thought my fried chicken was the
best in the world, but once I perfected it , I thought the pressure might overwhelm
me . So, I decided to create a large fried chicken
that other stores couldn’t imitate ,
something impactful , and make customers
smile . That’s how I started the “BUS STOP” fried chicken bento shop . The
store name “BUS STOP” comes from the fact that there’s a bus
stop in our parking lot . “BUS STOP” is pretty unique, right? Having a bus stop
on the premises. Single-order large fried chicken : First Bus Terminal Box (3 large fried
chicken pieces in a single box) Large Bus Platter (9 large fried chicken
pieces with 1 flavor-changing spice) I was thinking of trying the orange
chicken fried chicken , but I’ve never had it before. There are
various types, and new large fried chicken dishes keep
coming out. The Large Bus Loading (9 pieces of large
fried chicken with 1 flavor-changing
spice) It’s delicious and you can eat a lot , but the price isn’t too high either, so it’s good value for money. At 12:00 , orders keep coming in non-stop. Place 3 pieces of fried chicken in a bowl, pour sauce over it, add mayonnaise, green onions, and bonito
flakes . Okonomiyaki-style bowl . First Bus Terminal Box (Single-item box
with 3 large fried chicken pieces) Honey mustard fried chicken, sweet and sour fried
chicken , topped with Yangnyeom sauce , green
onions, and chili threads . Yangnyeom fried chicken, whole chicken fried, whole chicken bento . First Bus Terminal Box. Avocado fried
chicken . This is my fifth time, I think . There are times when I just feel
like eating it regularly. The size is amazing. It’s big, but surprisingly manageable for
one person. The coating is thick and crispy. and it
packs a punch. As for how the whole chicken came about, we started with a 3-piece fried chicken
bento and went up to 18 pieces , but we thought just piling on fried chicken was boring, so we took it to the next level. “What if we just make the whole chicken
into fried chicken?” We experimented for about a year and
finally started selling it . In my mind , this is the ultimate form
of the fried chicken bento. The whole chicken bento for 1,010 yen features a whole chicken inside—it’ s an
incredibly impactful bento! If you get the large portion of rice, the
thickness is impressive. The chicken is juicy and flavorful , with
plenty of meat . It’s a must-try dish . Side dishes include croquettes and meat
patties . You can also order the large fried
chicken as a single item . The bag features cute illustrations
drawn by the staff . The large fried chicken, meat patty, and
pork belly fried chicken are each served
individually . Lemon, sauce, and chili threads are
provided as toppings . The manager’s special portion is also
available. (Large fried chicken, meat
patty, pork belly fried chicken) (Staff) The fried chicken comes out in
huge quantities ! It’s always like this. We keep frying non-stop without a break . The side dishes are almost gone, and we keep cooking more rice and
restocking constantly . The size is amazing! Can we finish it all? Some coworkers occasionally buy it and try
to finish it, so I’ve always wanted to give it a shot . Pork curry large portion, traffic
light-colored large portion, bus terminal
mentaiko mayo fried chicken (Staff) It’s really busy! People are coming from Tokyo on road
bikes. If you collect 30 points , you can
exchange them for a microbus bento. On rainy days and every 29th of the month,
you get double points. The farthest place I know of is Tsu City
in Mie Prefecture. Someone hitchhiked all the way here . The farthest person from here is in
Aomori Prefecture . 13: 20 The number of customers has suddenly
increased. The store is packed with customers who
came for the large fried chicken bento . Orders are flooding in, and the number of
receipts is increasing rapidly . The store manager is busy preparing
fried foods and rice , while the staff , with their skilled
hands, are making large quantities of
bento one after another . 15: 12: The side dishes and some
toppings are sold out. Rice is served into bowls, topped with shredded cabbage, three large
fried chicken pieces , avocado sauce, salsa sauce, mixed cheese, cheddar cheese, and a taco rice-style bowl . The pork belly slices overflow from the
bowl . 15: 54 The bento boxes sell out one
after another. The last fried chicken of the day is fried . Without cutting corners, they continue
to make delicious fried chicken until the
end . The last fried chicken of the day is
completed . Counting the remaining fried chicken . 16:03 All bento boxes are sold out. Due to high demand , the store closed
earlier than planned today . ” Today’ s supply is sold out. ” The last
bento box for the day is completed! (Staff) Is this your first time?
Yes, it is . (Staff) How’s the bento?
I was so surprised! I saw it on TV and came right away. I’m so
happy! I also ordered the whole chicken fried
chicken . The sauce that comes with it is so nice. The meat is about to fall off . Thank you so much!
Thank you! The last customer left the store. Even after closing time, there
was a crowd of people in front of the
store . The customers’ smiles and full stomachs
made it a wonderful experience. It was a
fantastic large-portion fried chicken
bento shop! Famous for its generous portions, this
Saitama town Chinese restaurant , “2nd
Generation Ezo,” is known for its massive portions. It’s so heavy! This is insane! This is one portion? It’s unbelievable! This is the triple fried chicken set meal! The owner’s meticulously crafted flavors
can be enjoyed to your heart’s content . The place is packed from the moment it
opens, with customers flocking in from all
over the country! The fried chicken was incredibly
delicious, and while the size was shocking, the taste
was even more surprising. Fried chicken! Fried rice! Everything is
extra-large!
We spent a day at this popular Chinese
restaurant known for its generous
portions. Located in Kawagoe City, Saitama
Prefecture , just an 8-minute drive from
Kasumigaseki Station on the Tobu Tojo Line , “2nd Generation Ezo” is a ramen shop
where fried chicken flies off the shelves
. There are 12 parking spaces available
(including a second parking lot) . 10: 15, the day begins. Six counter seats, two tables for four, and three tatami-mat tables . The walls are covered with autographs
from food fighters and celebrities . The owner, Mr. Okayasu, says, ” I hope to bring joy and happiness to
people through food. I want to make Japan happy and bring
smiles to people’s faces.” A large amount of bean sprouts. Even an hour before opening, customers are
already lining up . I came here to try the limited-time menu
item “Kawagoe Dam.” It’ s a large portion of mapo eggplant rice bowl
. “Kawagoe Dam. ” I’m thinking of making char siu next. The chef wraps a towel around his head , pours oil onto the iron plate, and starts cooking the pork. He flips the pork and cooks the other
side, making sure to cook it thoroughly . It looks delicious already! Once the surface is fully seared, it’s
transferred to a large pot to boil . More pork is seared continuously . The mapo tofu is prepared by stir-frying the ingredients. Chopped scallions , Chinese soup , silken tofu, and seasonings are added to adjust the
flavor . Mapo tofu. Twenty minutes before opening, a line has
already formed . The chef hands out menus and attends to
customers with care. A customer who came all the way from Osaka
specifically for the large portion requests the extra-large
mapo eggplant rice bowl. It seems they’ve
increased the rice quantity to 2 kg. The rice is cooking . Since this is a famous restaurant for
large portions , a large amount of white
rice is prepared . Preparing the base for the large portion
mapo eggplant bowl. Slicing the char siu . The rice forms a large
circular shape. Dumplings . Thawing the dumplings. The noodle boiling pot . Using two different thicknesses of
noodles. Preparing the oil for the fried chicken . The kitchen is filled with various
ingredients. Before opening, the line is even longer . Today is my first visit. I absolutely love fried chicken and have
tried it at various places, but I heard this place is amazing. This is my
fourth time here, but sometimes I just really crave fried
chicken. When it comes to fried chicken, it’s gotta
be the second-generation Ezo. One minute before opening , the staff all toast with carbonated
water and unite their spirits! It looks like another intense day ahead! Let’s enjoy it! 11:30 AM opening. Welcome! Fried chicken fried rice 1,130 yen (fried
chicken can be substituted with dumplings,
barbecue, char siu, or mapo tofu) Fried chicken ramen set 1,250 yen Fried
chicken barbecue bowl (8kg class) 5,320
yen Ezo ramen 840 yen Char siu noodles 1,090
yen Fried chicken set meal 1,100 yen Fried
rice 740 yen Gatsu stir-fry 730 yen Egg over rice (single) 310 yen Mini mapo
tofu bowl (single) 430 yen Takeout available. Leftovers can be taken home in a pack. Tableware: Soy sauce, vinegar, garlic,
doubanjiang, seven-spice chili powder,
sauce, salt, chili oil, pepper The store fills up immediately after
opening! It’s full! What should I do?
I’ll wait. It’s full. Then I’ll take it to go. Got it! Please order from the menu inside . The chef serves customers with care . The line continues outside. If it’s full, please sign up for the
waiting list and wait for your turn. The staff takes orders : Fried chicken with three sides, beef
barbecue fried rice , scallions and bean
sprouts, seaweed, and a large cola. Large cola. Frying chicken in oil . Making a lot of fried chicken . Fried rice . Fried rice with fried chicken,
scallions, and flavored egg as toppings . Fried chicken fried rice . The chef skillfully prepares the miso
ramen . Large portion of miso ramen. Two customers, a man and a woman, arrive . The miso ramen is served. The customer grabs the hot noodles and
fresh vegetables. After blowing lightly on the noodles, they
slurp them up . The man also ordered a set meal, so
rice, cold tofu, and pickles are brought
out. The combination of ramen and the set meal
is a satisfying meal! Next, reset your palate with cold tofu and
pickles. After finishing all the noodles, slowly
savor the miso ramen soup . The fried chicken set meal arrives next . Bite into the crispy fried chicken
boldly. Then, squeeze lemon over the fried
chicken… The lemon’s acidity enhances the flavor of
the fried chicken. This is sure to go well with rice! Share the many orders with the staff. Grill the pork. Cook the barbecue. Add potato starch and stir-fry further . Scallions. Excuse me, here’s the fried chicken
barbecue bowl. Takeout-style fried chicken barbecue bowl . Stir-fry with garlic . Extra-large soup and special
tartar sauce. Make the mapo eggplant. Melt the lard. Deep-fry the eggplant. Stir-fry the ground meat. Add chopped scallions . Simmer in Chinese soup . Sauce, garlic, seasonings, etc., and
adjust the flavor. Once the eggplant is tender, drain the
oil. Add the eggplant to the soup and thicken
with potato starch . Pour the mapo eggplant over white rice. Arrange grilled meat, dumplings, char siu,
and fried chicken around the edges. Sprinkle with pepper and scallions. Large-portion mapo eggplant bowl (2 kg,
all-inclusive) The sheer volume causes a stir among
onlookers . “The presentation is beautiful! You’re
so skilled!” ” You’re going to eat all of this alone ?”
“It’s so heavy! ” Staff: “How does it
taste?” It’s incredibly delicious. A little spicy but very easy to eat . The eggplant is tender. Rice with seaweed , fried rice, beef on fried rice , scallions and bean sprouts . Preparing during business hours. Cutting eggplant . Cabbage, lemon, and mayonnaise for the fried chicken. Arranging the fried
chicken . Fried chicken set meal. Biting into the
freshly fried chicken . Delicious! This is insane! This is one serving ? It’s unbelievable! Special tartar sauce, fried chicken nanban, two pieces of nanban and chicken tempura , stir-fried meat and vegetables . The line outside the store never stops . Staff: What would you like to order
today? The largest 8kg fried chicken barbecue
bowl. I decided to order it since it’s a special
occasion . Let’s see how much I can eat! Warming the plate for the 8kg fried
chicken barbecue bowl. Serve the white rice. Add seaweed and sauce. Pile on a large amount of boiled bean
sprouts . Then, heap on the barbecue meat until it
overflows. Add pepper . Here you go! Thank you very
much! Add cabbage stack the fried chicken, add lemon and mayonnaise , add a seasoned egg, drizzle with sauce, and it’s done! Fried Chicken and Beef Bowl (8kg) Here’s the 8kg fried chicken and beef bowl ! Wow! An astonishingly large portion! The ‘8kg
fried chicken and beef bulgogi bowl’ has
arrived . The sheer volume is overwhelming. The fried chicken is incredibly delicious, and while the size was surprising , the
taste was even more so. The flavor is perfectly balanced with the
rice, making it easy to eat despite its
appearance. I managed to eat almost all the side
dishes, but the rice was amazingly deep and flavorful! Staff: Is that your limit? It’s tough. I had it packed to take home. They also sell takeout containers for 10
yen for those who can’t finish it. Fry the chicken liver in oil. Season the chicken liver with spices and
stir-fry. Place the chicken liver on top of the rice
in a circular shape. Top with mapo eggplant. Sprinkle with chopped green onions and
spices. Place the fried chicken on top and it’s
done! Large-portion mapo eggplant bowl (1 kg,
with fried chicken) Thaw the dumplings. Fry the dumplings in oil. Dumplings (1 serving, 6 pieces). A family of three arrives. They order the meal . First, the rice and soup from the set meal
arrive. cold tofu, and pickles arrive. Appetizer char siu. Fried chicken set meal. First, bite into the crispy, large fried
chicken . Next, freshly made dumplings arrive. Sprinkle soy sauce and pepper. Enjoy the flavorful char siu with fluffy
rice . Then, take a dumpling into your mouth . This is the ultimate lunch time! Thank you very much! Cutting eggplant Cooking simultaneously in two Chinese
woks. A generous serving of mapo eggplant rice
bowl (1 kg) Gently break apart the rice around the
edges and mix with the spicy and flavorful
mapo eggplant for a bite! Squeeze lemon over the fried chicken and bite into the large piece. Curry rice bowl with a soy sauce-based sauce , seasonings , Chinese soup, wakame seaweed, and scallions . A soup rich in Chinese umami . One serving of dumplings, topped with a flavored egg and char siu .
One dumpling . Onion , bean sprouts , shiitake
mushrooms, wood ear mushrooms, bamboo shoots. Sauté the ingredients , add Chinese soup , miso, and seasonings to adjust the flavor . Green onions, Ezo ramen . Customers keep coming in. Slice the char siu , replenish the char siu, green onions, bean sprouts, and noodles . Wash dishes in between the busy rush. Additional rice is cooked. Dumplings, a manly-sized oolong tea , warm the bowl with hot water, miso ramen . Thank you very much! Yakiniku donburi, preparing chicken for karaage , piercing chicken with an ice pick, cutting chicken, marinating cut chicken in sauce, coating chicken with batter and frying, karaage yakiniku donburi (3 kg) , karaage yakiniku donburi 3 kg , this is a lot , sorry for the wait! Triple karaage set meal! Hey, wait, weren’t the dumplings supposed
to come? 30 ~60 flavored eggs. For now, we’ll make about 30. Boil the eggs . The char siu is done boiling. Marinate the char siu in the sauce . Flip it over to ensure the sauce coats
the entire piece . The char siu is well-marinated . We make about 10kg of char siu in a day . Once it’s done, let it cool slightly,
then refrigerate it to rest. Half-grilled beef bowl, preparing the chicken gizzards Ezo ramen, one. Ezo ramen. Alright , bye! Good luck! The eggs definitely weren’t 2 kg . A restaurant that serves huge portions ,
“Dekamori Sentai D-Ranger.” If you complete the D-Ranger stamp rally,
you get a special sticker . Thank you! Thank you! It was delicious! Sorry for coming all the way! Thank you! Thank you for the meal! I ordered 2kg, but it came in about three
times the amount. It was delicious, but it was so filling that I could only eat about half . But it was truly amazing! This place is so generous. It’s a wonderful restaurant. The way they
clear the plates is impressive. It wasn’t always busy, but when we first opened, it was really
tough. Customers wouldn’t come, and when we served the large portions ,
everyone would smile. Seeing their smiles is the best! I don’t even feel tired at all! Ezo ramen, miso ramen , tartar sauce—this place opened when I was 29. Before that, I was in Hidaka City. There’s another place with the same name,
“Ezo,” where I trained for about ten years. After ten years , I fell in love with the
name “Ezo” so much that I decided if I ever opened my own
place, it would be called “Ezo .” The owner of “Ezo” was a wonderful person
with a big heart. He said , ” Since you’re opening your own
shop, use whatever name you like,” but I replied, “Please let me use the name
Ezo. ” So I became the second-generation Ezo. I absolutely love seeing people smile . It’s my favorite thing in the world. There’s a university just a five-minute
walk from the shop and I wanted to see the smiles of those young
people . That’s where I arrived at the answer: “Alright! Let’s just add more!” And since I also enjoy having a bit of
fun, it escalated, and that’s how it ended up like this. But I want people to be even happier, even
happier. And this is still a work in
progress. It’s delicious! It’s delicious! Char siu fried rice, tartar topping, miso ramen , char siu topping—everything was delicious. It was so tender. Staff: What did you have today? Sorry, just regular soy sauce ramen. I had the Ezo ramen . This is amazing! This is so Instagram-worthy! Soy sauce ramen, second-generation Ezo-style mixed noodles, fried chicken and beef bowl , carrot preparation , cutting carrots, dicing carrots , boiling carrots , cooling boiled carrots in water , cabbage preparation, cutting cabbage, removing the core from cabbage , shredding cabbage , lemon preparation , well-marinated boiled eggs , onion preparation , cutting onions Slice the green onions. Prepare the scallions. The ramen karaage set includes miso ramen and soy sauce ramen. Soy sauce ramen. Miso ramen. Since it’s a karaage set , additional
karaage is added here. You really have to order the karaage,
don’t you? The karaage is pretty big per piece , and the flavor isn’t overly salty
either. It’s surprisingly light and easy
to eat . Additionally, I like the fried rice with
char siu. The flavor is just right and goes
perfectly with the fried rice , making it
incredibly delicious. Cut two types of char siu into slices. Place four slices of each type on top . Drizzle with sauce . Char siu fried rice. They add sliced char siu like the kind
used in ramen. This is absolutely delicious. The char siu-topped fried rice is full of
flavor . First, enjoy the char siu and fried rice
together Then, keep eating the fried rice. Mix in the signature large fried chicken
to fill your stomach . Eat the boiled egg . Mix garlic into the fried rice midway to
boost your appetite. What a delicious way to eat! Char siu-topped fried rice with fried
chicken , boiled egg, and char siu. Fried chicken and char
siu-topped fried rice. Fried chicken and char siu-topped fried rice:
1,530 yen (Price as of the date of
photography) The fried rice is topped with two types of
char siu, eight slices in total! Additionally, three large, crispy, and
juicy fried chicken pieces are topped on
it. A dish that satisfies both the eyes and
the appetite . The set soup has a mild flavor with
wakame and scallions . The fried rice is rich in ingredients
with a just-right moist texture. The seasoning of the fried chicken is
perfect, making it easy to eat and
appetizing . This is the ultimate fried rice that
lets you enjoy the deliciousness of the
second-generation Ezo all at once . Thank you for the meal! Bye-bye , thank you for the meal! Mapo tofu fried rice . When people think of Ezo, they often
associate it with fried chicken or fried
rice. Customers come specifically for those
dishes, but Ezo ramen is also highly recommended! Even the soup takes half a day to make, and the miso used in Ezo ramen is made from scratch with no store-bought
ingredients . So sometimes I wonder why it doesn’t sell
more. “People should just eat more ramen!” Ezo ramen 840 yen, dumplings 430 yen
(prices as of the date of photography) The Ezo ramen features the umami of
vegetables a special miso made from a blend of 21
spices , and plenty of vegetables, making it a
hearty miso ramen . The medium-thin curly noodles perfectly
complement the rich miso soup . The gyoza comes with six pieces per
serving , served with a mixture of vinegar and soy
sauce . The chewy skin and juicy filling burst with meat juice with every bite . The chef’s ‘s dedication and love , this
dish warms the heart. The massive portion size doesn’t
disappoint, and the chef’s warmth makes
this a wonderful Chinese restaurant! Kanagawa Prefecture, Kawasaki City,
Nakayama Ward, Kosugi Town, 2-minute walk
west from Musashikosugi Station . Established in 1948, Chinese Restaurant
Kadoya . Open from 7: 30. Preparing the Chinese
soup. Third-generation owner, Mr. Asakawa. A day at a locally loved neighborhood
Chinese restaurant. Adding onions to bring out their sweetness
before adding them to the soup. Rishiri kelp . Staff: How many years have you been
running the shop? My father passed away nine years ago, but I started the shop when I was 18 , right after graduating high school . Yeah, it was the peak of the bubble
economy, so it was incredibly busy. The cabbage also has a unique feature—we remove the core. Both the cabbage in stir-fried vegetables
and the cabbage in yakisoba are prepared
this way . Staff: Is there a reason for that? It’s easier to eat this way . It’s crunchy
and easy to chew, and it also reduces cooking time. The shop owner’s mother helps with the
preparation . In Rishiri , even when simmered, the
kelp doesn’t become overly fishy. Homemade rice bran pickles . Everyone enjoys them with hot rice. Roasting the salt . We still use the old-fashioned bowls . This is the highlight. The area code
wasn’t set yet . It was before 722 . The salt hardens, right? Adding water
makes it crumble. This salt is used in all dishes . Staff: You fry it once? This one, We remove the moisture, add a
little dashi, and when you heat it, it becomes smooth. If there are chunks in fried rice , they
become crunchy and salty, right? This prevents that. The pork for fried rice is cut into small
pieces . Eggplant starts to rot from here. If you remove the stem, the eggplant is
already dead . We stop here . This applies to lettuce and cabbage as
well. Once you pick it, it’s done. You’re dead . By making these holes, it stays fresh
even when how long the freshness is
preserved . Chinese restaurant Kadoya, their
signature curry. Once you start making curry , it’s really
deep. It wasn’t as simple as I thought . Difficult. Fried cutlet donburi with oyster sauce,
Chinese-style donburi with the aroma of
oyster sauce , fried rice with pure lard, Kadoya’s
signature Turkish rice (served from 5 PM). Handmade dumplings Kids who grew up around here come back after 20 or 30 years, now as
parents, bringing their own kids. They say, ” Dad and Mom used to eat ramen
here . You guys should try it too,” and it’s really heartwarming when they
bring their kids back . Three pieces are just right. No leftovers. This wraps up lunch. Preparing the tonkatsu. This is an enzyme from Ajinomoto that
tenderizes the meat. We taste it to check the flavor. This is the noodle sauce. Once the noodles are cooked , add them
here to absorb the flavor. The soup is delicious , and
the noodle sauce is also tasty. The char siu is delicious too. This is the wisdom of our predecessors. Opening at 11:00 AM . The Ramen Set A includes ramen and half
fried rice. Request menus are available
from 1:00 PM . The signature Turkish rice is on the
evening menu . The curry with pork cutlet simmered in
Chinese soup is the most popular set meal!
Ginger pork set meal. Rice. Customers arrive at opening . Ginger pork set meal rice being prepared
. Staff: “Ginger pork is ready .” Ramen A order comes in. Preparing the set’s fried rice . Half ramen . Staff: ” One more Ramen A coming up. ” Welcome! Please come in. Hello . That’s rare . Regular customer: “It’s my birthday . ” Oh, really? Congratulations! Yes, curry,
right ? It looks delicious. Delicious! About three times a week right? About two or three times a week,
right? Staff: Do you always order the same menu? I only order the same thing . Customer: Fried rice set. Here you go . Fried rice set . Hello, please have a seat. Curry is kept warm on the IH stove. Half ramen, right? 11:50 Five-ingredient fried noodles , please . Staff: Pork cutlet curry coming up. Chinese-style pork cutlet curry . Staff: Do you usually order mapo tofu? I try various menus. Thank you. Eggplant miso, ramen A. Eggplant miso stir-fry , vegetable stir-fry A . Two of those . I’ll have the ramen set B . Vegetable stir-fry set with small rice. Tomato tan-tan porridge , two of those. Fried rice, right? Tomato tan-tan porridge , large portion fried rice , five-ingredient soba. Today’s staff meal is cheese-filled miso porridge. The signature dish “Turkish rice” The
beginning: We also serve omelette rice, and both the
cutlet donburi and omelette rice were
popular. My father mentioned that he could recreate
the Turkish rice he ate when he was young , so we decided to give it a try. My father first tried to replicate it
around 1952, when he was a high school student , based
on the Turkish rice he ate at Shibuya
Restaurant . That was the first dish he wanted to
recreate . At that time, there were many Turkish
rice dishes in this area, but Now, it’s
the only place left. It’s like an endangered species, isn’t it? It’s still there, and it’s so nostalgic. In a way, it’s become new again . How to make Turkish Rice Turkish Rice
(available only at night)

0:00　埼玉）デカ盛り唐揚げ専門店キッチン BUS STOP
地図　https://maps.app.goo.gl/GQxTYPXGALVxaV589
住所　埼玉県三郷市幸房５０６−３
URL　https://youtu.be/8GeeETykepM