１日３００杯が消える！圧倒的なこだわり熟成カレーで客を中毒にさせる大阪老舗カレー屋丨Japanese Curry Shop
Well, making curry seems easy it looks easy
but it’s the most difficult I always make pork cutlet curry when it comes to curry
I come here dry curry! The dry curry was really delicious I’m glad when customers say things like “It’s delicious” or “It was delicious” I’m glad I’m doing this Osaka, Japan Established in 1980
Jukuran European Curry Kariya 8:30
Yamashita-san, the second-generation owner, arrives at work A traditional European-style aged curry restaurant
A long-time favorite since 1980 The aged curry used for today’s business Add bouillon (chicken bones) and milk Beef tendon Beef tendon is tough. You have to remove the bitterness and simmer it. Stew it. Staff member) What do you mean by “troublesome curry”? Well, making curry seems easy, but seems easy, but it’s the most difficult I mean, curry is really deep that’s already It was my dad’s idea My dad was the first They were the founders
My dad and my mom Staff member) Were you doing something before? My father was originally a men’s clothing store About 50 years ago, He thought that men’s clothing might not be a good idea
He thought about opening a restaurant He was looking around There weren’t any curry restaurants around then There’s a curry specialty store So I was like, “Let’s try opening a curry specialty store.” My mom is good at making curry. But when I started, I realized it wasn’t that easy. I used to help out, but I’ve been doing it for about 13 years now. You’ve been working for about 30 years now, haven’t you? I started working there when I was a student When I was 20, I went to Tokyo to train for a few years It takes about a week to prepare the curry roux Carrots, garlic, onions Laurier, cayenne pepper Removing moisture I’ve never really thought about what’s difficult about it I’d be happy if customers said things like “It’s delicious” or “It was delicious” I think it’s good to do it We’re grateful to the many customers who have been coming here for a long time. Flour, special spices This is also quite physical labor. It takes strength to mix And if it lumps up, it’s no good. It smells like curry
I think it’ll smell like curry when I get home Put this in the oven
and mix it every hour This is the hardest part
And it smells like curry So the smell sticks to you
on your body Put it in the oven
and heat it up to dry it After 5 hours in the oven
Add plenty of bouillon and fruit and stir Remove the scum from the beef tendons Staff) I think you’re pretty particular about making it by hand. Croquettes, hamburgers
I make everything myself Almost everything is homemade Standard menu
Beef for beef curry Salt and black pepper Add to curry Oil will fly
When it does If you wipe it off like this right away It will be clean
Everything I’ll do it after I’ve already done it I’ll leave it in the freezer for 3 days If you include all the steps
It will take a week Curry or stew You can let it sit in the fridge
rather than right after you make it The edges get smoother Ketchup The rice is done The next cooking time is soon Stir frequently to prevent burning 9:45 The employees come to work The owner’s wife also comes to work Preparing for business Preparing chicken cutlets and fillet cutlets Preparing the soup that comes with the lunch menu Thickening with water-dissolved potato starch Beaten eggs Add ginger
The soup is done! Today’s daily lunch special is
“Stewed hamburger curry 930 yen” Staff member) Does the price of the daily special always change? Yes
930 yen Today, the stewed hamburger steak is
a daily special Staff) That’s a great deal Yeah Opens at 11:00 Beef curry 750 yen
Beef tendon curry 800 yen
100
00:17:27,799 –> 00:17:30,700Katsu curry 1200 yen
Mixed fried curry 1400 yen Today’s special
Stewed hamburger curry 930 yen Two customers came in right away Ordered katsu curry and fried shrimp curry Katsu curry 1200 yen Large shrimp Fried shrimp curry 1400 yen Eggplant and minced meat curry 1000 yen A curry you’ll want to eat again and again… Added some fukujinzuke pickles from the table Fukujinzuke is a must Staff) Do you come here often? Yes, I come here quite often Because my workplace is nearby When I want curry, I come here Staff) What did you order? I always get pork cutlet curry They always change Eggplant and minced meat curry
This is the most common It’s beef curry What was that called? Dry curry! Dry curry
It was really delicious Staff) How spicy is it? It’s just right.
It could be spicier, but I’m okay with it. I think it’s well balanced. Homemade pickles. Chicken curry 1000 yen. Preparing for the next batch of rice. Preparation is also underway at the same time Red wine Chief Staff) Do you always make beef curry? No, there are many kinds. I’m in the mood for beef curry today. One bite with plenty of roux. Staff member) What does it taste like? Relaxing taste Probably my favorite taste Apparently the price was so cheap that they checked… Thank you~ (The atmosphere inside the restaurant is also)
Relaxing, isn’t it? Thanks for the meal! I’ve known this place since it opened Wife) It’s been over 40 years We have customers who have been coming here for over 40 years… Mixed fried curry 1400 yen Daily lunch
Stewed hamburger curry 930 yen 12:15
More customers are coming in Large serving of beef tendon curry
Cheese topping Staff) All of them ordered large sizes
Did they order that? All of them ordered large sizes It takes a lot of energy! Staff) Does a large size mean
more rice and roux? It will increase, it will increase
Of course It’s about 1.5 times as much Staff) Are there any sizes even larger than the large size? I’ll do it if someone asks. Sometimes
Lou Dai or something I just keep piling it on… Mixed fried curry
Beef tendon, fried egg topping It’s a taste that makes you want to eat it so badly If you want European-style curry, this is the best It’s well-balanced and easy to eat Staff) I think I was able to eat quite a lot I could eat a bit more though lol It’s a bit of an extension of the curry you eat at home I think that’s how it started.
The first one Curry you can eat every day
Curry you never get tired of That’s European-style curry Beef curry is the key And that’s what It feels like it’s continuing I can see why it’s been loved for so long
A close look at an Osaka curry restaurant
店名 熟爛 欧風カレー 伽麗伊屋
地図 https://maps.app.goo.gl/kjer9s2sLBiydF5ZA
住所 大阪府大阪市中央区谷町７丁目１−３９ 新谷町第２ビル 1F
0:00 ダイジェスト
0:33 本編
うどんそば 関西 Udonsoba Kansai
https://www.youtube.com/channel/UCsyzqlcYZJUdAV2D9DXjp6g
#カレー #とんかつ #大阪グルメ
30 Comments
いつまでも残ってほしい。もはや文化といえるクラスのお店だと思います。インバウンドの烈悪に流されずに残って～。
今度行ってみます。
毎日これだけの仕込みするのは修行僧なみですね！尊敬します。
プレートはブルーダニューブかな？食器もこだわりが見えて良いですね👍️
ここは かなり昔からあるカレー屋さん 旨い
味が変わらない事を願います
カレー屋なんて…と軽く思ってたら仕込みにこれだけ手間がかかるとは恐れ入りました
盛るのは簡単だけど、手作りとなるとかなり大変そう。
ここのカレーは本当においしいです。店の前を通るとここでしか香れない香りが漂います。
カレー皿はやはり平皿よりも深皿の方がいいぢゃね
ここはお店が清潔でキレイし美味しいんよ
この工程で1000円以下はありえない
カレーに負けず、構図、編集も丁寧ですね😊
ドライカレー、大好きなんですけど…
ホント、関西の方が圧倒的に良い店が多いわ。by：横浜お爺ィ
高槻市民やけど、一度食べに行きたいなぁ❗️👌😉
谷六なら、以前働いてたし😁(笑)
I know curry is originally an Indian dish but this chef's curry looks like it would taste almost as good..maybe better with those prawns 🤤
駅近やし谷六では、もなみと双璧をなすお店🤩
この店でいいとい思うのは皿が大きいこと。よく大盛の店にあるじゃないですか。
小さな器に山盛り載せて遠慮しいしい食うみみっちい店が・・そんな姑息な手段では無く横綱相撲だ。
28:00 めちゃくちゃきれいに食べた！
Some portions hardly have any beef
ここ、お米も美味しいなぁと思ってたけど、おひつ的なやつに入れてたからか🍚🤤
ここのお店30年程通ってるが、もっと好きになった。カレー屋なのに店がすごく綺麗。
こちらのYouTubeを見て行ってきました。老舗の香りが漂う雰囲気のあるお店で、カレーそのものもスパイシーで美味しかったです。奥様も美人でした。
店主のインタビューの答え方も自然体で丁寧で
それが仕事にも現れててめちゃくちゃ好印象
パートさん？も感じよさそうだしぜひお邪魔したいと思う
カレーつけ麺めっちゃ気になる
まず、お店の綺麗さに感激。
カレー屋さんで、ここまで綺麗な厨房は中々。
暑さで食欲が全くないけれど、めちゃくちゃ美味しそうなカレーを見たら食欲が湧いてきた！
大阪に行ったらこちらのカレー屋さんをぜひ訪れたい。
ここは本当に美味しいよ
奥様綺麗！
1、2ヶ月に1度くらいの割で行ってます。マスターが子供の時から知ってますwww. オーソドックスで欧風カレーの王道。とっても美味しいです。
いつもはカツカレーですが、たまにコロッケカレー。このコロッケがまた美味しい。冬場は牡蠣フライカレー専門。牡蠣は空堀商店街の子安商店さんから仕入れてはるので間違いなし❗️
アカン、金曜日に食べたくなるカレーや