WACOCA TOURS
福岡県

Gyaru Boss Risks ¥15M LIFE SAVINGS on Wagyu Hamburg Steak Shop!?



Gyaru Boss Risks ¥15M LIFE SAVINGS on Wagyu Hamburg Steak Shop!?

I’ve been a gyaru for 17 years. Current weight… 103 kilos! (Gyaru: a Japanese style known for bold makeup and flashy fashion.) Good morning! I’m the manager here. I like to go by Manager Gyaru. It’s just four of us running the place. My husband, my brother… And one part-timer. They’re not here yet. ‘Cause they overslept. It’s just been the four of us since day one, so a little over a year now. My wife here was the most excited about opening the place. I told my husband I wanted to open a restaurant… And he tagged along for the ride. He was a regular old salaryman for 8 years. I said I wanted to save up to open my own restaurant And I was like “quit your job and help me!” And he did! My sister said she wanted to start a restaurant So I was like “Alright, let’s go for it!” I duck out of the shop here and there. So she’s really the one in charge. I was the one who wanted to do this the most And these guys just kinda decided to join me. So that’s why I ended up being the manager. There he is! I thought you’d never show up! Morning! Morning! Just crawled out of bed. You totally overslept! Look at that puffy face! Look! Having a bad skin day. Should’ve done a face mask or something. No time for that. Good morning. Woke up at 11. (His shift starts at 11…) So you just strolled in with that puffy face. I was too nervous to sleep. Right after we first opened, he got our logo tattooed on his arm. Yup. I got an Amacro logo tat. I’m in this for life. That’s why I got the tat. The cut I prepped just now Is a cut called ichibo (rump cap). It’s part of the cow’s bum So you’ve got the rump…and further back is the ichibo, near the tail end. You only get about 2 kilos from a whole cow. So it’s super rare. Even though it’s a lean cut, it’s beautifully marbled. And super tender. The fat’s really sweet too. Right now, we serve sirloin, rump, and ichibo. But my number one pick is definitely ichibo. Ichibo all the way! Even older people find it easy to chew. It’s super popular. You seriously gotta try it. I’m heading out to buy some things. The veggie shop’s right there. Good morning! Whoa, look at that line. Is it always this packed? Oh, this is nothing. The line can go all the way past that street. The prices are insane, right? Super cheap. Even when cabbage was like 500 yen ($3.25) a head This place wasn’t that bad at all. It honestly saved us. Seriously, such a lifesaver. Good morning! I can pay later? Shimeji mushrooms And daikon radish No shiso leaves, huh? Nope, too expensive. Thank you! Let’s go! If I get stuck in that line I won’t have time to prep the food. So the shop owner here always says “Just pay later, it’s fine.” Pocari Sweat Thanks! We use only Amakusa Black Beef in our hamburg steak. When we first decided to open a restaurant I’ve always loved meat, by the way So when I was trying to decide which meat to use I got a chance to visit a farm that raises Amakusa Black Beef. The farm actually runs a restaurant, too. Like yakiniku (Japanese BBQ) and stuff. And when I tried their meat, it was insane. It was sweet, flavorful, and the fat wasn’t heavy. That’s when I knew I wanted to use their beef in my place. But Amakusa is four hours away…one way! So round trip, that’s eight hours. We went back and forth several times to talk with them And finally made a deal. So now we get to use Amakusa Black Beef. Our hamburg steaks Are super juicy when you eat them. They don’t gush juice when you cut into them. But when you chew them That sweet, rich flavor of the fat just fills your mouth. Only about 400 of these cows are raised per year! In Fukuoka there are only 2 restaurants That specialize in Amakusa Black Beef Us and one other place. That sign I brought out earlier for the entrance It’s all handwritten. I didn’t even realize until customers pointed it out But there’s a few spelling mistakes here and there. Like our Teriyaki Hamburg Steak It says “Teri-aki”! Pretty bad, huh? And this here says “Banhurg” instead of “Hamburg.” My brother took that photo. Isn’t he good? Posters, food photos, all the visuals We do them all ourselves. My big bro’s awesome at this stuff. Good morning! Good morning! Shiho, here’s the soup. Whoa! Looks so good! Our soup’s super popular for some reason. Sorry, I shouldn’t say “for some reason”. We make our soup fresh every day. We make a different soup each day. It’s a lot of work. And we make all our sauces from scratch, too. We’re pretty proud of those, too. We also try to keep prices as low as possible But we still want the food to taste amazing So that takes a lot of effort. One “sho” of rice is about 1.5 kilos So I put in a whole “sho” of effort (pun on “isshokenmei”) Haha, good one! That’s your best joke all day! You can’t really tell by looking at it But the grains are slightly bigger than regular rice. We soak the rice for a whole day. Seal it tight so air doesn’t get in And leave it in the fridge overnight. You’re the best gyaru rice-cooker in all of western Japan, right? Oh, you know it. No doubt. Just call me Rice Gyaru. Rice Gyaru! The rice shop I buy from The owner’s like an actual certified rice master. Each grain has a solid texture And when you eat it, it doesn’t get all mushy. People say the grains stay intact and soak up the juices from the meat. Which brings out this sweetness. It really makes amazing rice. So at the veggie shop I went to earlier They told me that if the veggies need a little pick-me-up Just to soak them in water. It makes the leaves nice and crisp again. And it gets rid of that cabbage-y smell, too. Betcha never thought cabbage smelled, huh? I’ve got a crazy good nose. It really is a lot of work But I think it’s better to buy all the individual ingredients ourselves. It’s a lot cheaper, and you can see what you’re buying. And you can ask the shopkeeper questions, too! It actually takes a lot of muscle. I’ve got crazy muscles, you know. Insane, right? Alright, we’re open! Oh my God that looks good! Today’s soup is a Chinese-style soup. One Deluxe! Here’s the ichibo steak. Thanks. It’s insanely good. Thanks! I always eat about this much. The meat’s just so good, I can’t stop. You used to come here ALL the time I come here every Sunday. If it’s Sunday, here I am. For a while there you basically lived here. Here’s a Wonder! Here’s a Teritama-don (Teriyaki egg rice bowl) Whoa! So from here we’ve got our house steak sauce, rock salt and fresh chopped wasabi. Fresh chopped wasabi! You don’t see that very often! That’s right. That’s right, he says. Help me out here (haha) Let’s start with the rock salt. What a treat! So good So tender! Steak sauce Amazing, right? And now for a moment in Japanese history…! Let’s eat! Is this too big a bite here? Here goes! This is… Even better than Amazing Donkey!! You mean Bikkuri Donkey, right? The hamburg steak here is insane. I underestimated the hamburg steak, man. I was like there’s no way hamburg steak could beat real steak. I take it back, man. This is incredible. Here’s your Tomato Hamburg Steak. Careful, it’s hot! It’s my third time? I think. I can have a nice quiet meal by myself. And of course the food’s really good. Here, have a piece of candy (ame). That’s right! It was supposed to rain (ame) today! This is a downpour! (of “ame”) Not too many places give you candy after you eat! Nice! Available only at Amacro! Available only at Amacro, really? Comin’ at you straight from downtown Nishijin! Aye! The food was awesome! Thank you! Thank you! Please come again! Thanks! Thank you! Thank you! So, when I’m washing dishes When I’m rinsing them off My gut sticks out more than everyone else So it always gets soaked And then this part here reeks of damp laundry. So I go upstairs to change my shirt every time. At Sukiya I love their Takana Mentaiko Mayo Beef Bowl. I can down two king-sized bowls no problem. Thanks. I may not look like it, but I eat a lot. So some people might be surprised But I can totally put away two bowls easy. That’s pretty much it. What was it again? A person over 100 kilos is…what?
A genius? Pure talent! Wanna see how much I weigh now? I was thinking of starting a diet plan So I brought in a scale. Come on, hit 100! Current weight: 103 kilos! Before we opened the shop, she was quite big. For real. We’re talking about me, now? About the size as him! Yeah, she was almost 100 kilos. I wasn’t THAT big. Say you’re sorry. Okay, I went too far. Just a little! A lot of the weight just came off naturally But also my brother said “There’s only room for one fat person at Amacro.” That hit hard. I wanted to lose weight too… But the place needs one fat guy. So I’m taking one for the team and staying fat. I call the owner “Shiho-san.” I don’t know if this counts as gratitude, but She’s created such a warm, homey vibe here. I’m almost 10 years younger than her But she treats me like a friend. She always treats me like a good friend And she never gets mad at me, so it’s easy to work with her. I really appreciate that. From here on, we want to bring in even more customers And eventually open a second or even third location. That’s our goal So I want to keep working here And help make the place even better. Shiho, the manager She hasn’t changed much since we were kids. She’s more of a hands-on person than a thinker. But after working at a hotel for years She got really good with the customers How she treated them really changed. I could tell she worked really hard there. So I feel confident letting her take charge around here. We want to create the kind of place Where both the staff and customers can have a good time. If everyone leaves with a smile Then we’ve done our job. What I love about my wife Shiho Is that she’s so spirited and strong She really brings the rest of us up with her. I really love that about her. I’d like for us to become a household name. Like, when people think hamburg steak and steak in Fukuoka I want them to think of us. I’ve been a gyaru for 17 years. So I’m gonna be a gyaru till the day I day. No matter what anyone says. And people tell me to change a lot. I’ve played tennis all this time. Since junior high. Went to high school and college for tennis. Even made it to the national competition But I was still a gyaru. Is that cool or what? Right? For four years, my husband and I We worked and saved like crazy Living at a hotel where we worked. Over four years, we saved around 15 million yen to start the business. For about a year we trained at a hamburg steak restaurant. That ate into our savings a bit But we put everything we had left into Amacro. That’s how we got started. The cost of ingredients was way more than we thought. Rent, too. We thought we had taken all those things into account But yeah we have been cutting it really close. Sales are going up slowly but surely So we think we’re on the right track. We’re not even close to thinking about opening up a second location yet. No way, not yet. I love customer service. I love chatting with our customers. I suck at school stuff, I can’t memorize anything. But I remember faces. I’m really good at that. So when someone comes back a second time I’m like, “Thanks for coming back!” And we start to hit it off. We’ve got lots of regulars now who come like every week. I hope we get more and more. Our goal for the restaurant? Well, when it comes to sales We’re not where we want to be yet. I’d love to see lines outside the door. That’s the kind of place we want to be. And eventually open more locations And make a name for ourselves outside Fukuoka, too So that when they hear “Amacro” they think: “Oh, the Amakusa Black Beef place!” We just want to create a cozy, welcoming place for all Where kids, couples, families, everyone can come together and have a good time. Here you go. One Amacro Deluxe! Sorry for the wait! Here’s your Amacro Deluxe! Our channel strives to share the skills of true craftsmen with the world and pass them on to the next generation. Our videos and products aim to showcase the appeal, pride and philosophy behind the artisans and their craft. If even one person watches this and thinks “Japanese craftsmen are awesome!” that’s already a step toward preserving Japan’s fading traditional crafts. That’s the mission of our YouTube channel. Thanks for your support!

We admire this gyaru boss’s determination and conviction spending her life savings opening this wagyu hamburg steak shop in Fukuoka. It was very delicious and we wish her the best at pursuing her dreams!

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🏠 Shop Name:HAMBURG&STEAK AMACRO(アマクロ)
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0:14 Intro
1:34 Part-timer late for work?
2:30 Prepping the Meat
5:10 Specialty hamburger!
7:09 Soup of the day!
9:16 Gal with Muscular Arms!
10:54 Cooking begins!
12:39 Regulars come every week!
14:57 Eating steak and hamburgers with gusto!
16:51 Fun stories about part-time workers!
18:46 The future of the store!
19:33 Honest Talk about Running the Business
21:33 Absolutely Delicious Menu!

#hamburg #wagyu #japanesefood

45 Comments

  11. @the22217

    客全員ツレで草。でもおいしそう。全部手作りなのは好感持てる。

  17. @comsuonkhi

    She has the ability of Luffy D Mate:)) She does so many negotiations with her husband and elder brother, if I have a Job like salaryman, it is very hard to decide to quit the job. The economy in the whole world is in struggle with high price of rice in Japan…
    Hopefully she and other 3 people can run this restauran for a loooooong time

  21. @johnfrodoric1070

    J'aurais ce restaurant à coté de chez de chez moi (Bordeaux/France) , c'est sur que je deviendrais un client fidèle. Pour les plats plats bien sur , mais aussi pour rencontrer ces 4 personnes vraiment sympathiques …

  25. @BR7Fan71

    It doesn't matter where you are from. If they put that much care into their food, you know it's going to be good. These are the type of restaurants I love to support

  34. @Nosshii

    14:48 They were trying to help the server so that he could explain more on the dish and promote the store but he got too nervous hahaha so cute

  36. @ヨッッピ

    並ぶレベル狙ってるなら　値段を考えれば　すぐ理想に近づくでしょう。by某週刊誌

  39. @FunkyBukkyo

    These guys are so fun. There's so much love and support for one another. The food looks so good. I will try and go there on my next trip.

  43. @武川上

    イチボの切り方が違います。
    さしが台無しです。さしは切った断面が丸くなるように切った方が正解です。

  44. @kabirkabir9881

    Hello.sir/madam
    How are you. My name is kapil.I'm from India
    I'm working in restaurant as a cook, and kitchen helper Position
    I have 7 year experience as a kitchan helper
    Please can you get me a job 😊

  45. @けいこ-j7d

    若いのにすごい
    この女性は守られてるかもしれない
    顔が観音菩薩ぽい感じがする
    お店がシンプルで綺麗

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