２６歳博多美人が躍動する街角ケバブ屋の忙しすぎる爆裂昼営業に密着。

２６歳博多美人が躍動する街角ケバブ屋の忙しすぎる爆裂昼営業に密着。

A Day in the Life of a 26-Year-Old Kebab
Beauty! Today’s spot: A kebab shop on a Tenjin
street corner… From prep work to cooking and serving
customers, she’s bustling around the shop! Hearing things like “Thanks for the meal,
it was delicious” or “I’ll be back” really makes me happy . Being in customer
service, hearing that directly is just
great. Starting prep early in the morning … Our
homemade 20kg giant kebab… This yogurt? It’s been a staple forever. Absolutely the most
popular item. It’s a bit spicy but seriously delicious . Customers are flocking to try the kebabs
made by this Hakata beauty! It’s crazy delicious . Very delicious . I love it. Our second most popular menu item after
kebabs: “Potatoes.” Salty yet sweet. I think it’s a flavor you won’t find
anywhere else . Kebab is surprisingly healthy, you know . I eat it frequently . We followed a Hakata
beauty who absolutely adores kebabs! Chuo Ward, Fukuoka City, Fukuoka
Prefecture. Established in 00 (to be confirmed) .
Kebab Bar Ample . A day at the street-level kebab bar in
Fukuoka’s premier vintage clothing
district. 10:02 . Star staff member Mr. Yamaguchi
arrives for work . Good morning ! Please take care of us! Inside, walls lined with liquor bottles . Near the entrance, a dedicated kebab
grill . Yamaguchi-san changes into her uniform
and appears smartly from the stairs . “Good morning! Let’s get started! ” Lights on, prep begins . Opening tasks include skewering meat . ” Skewering that familiar meat we always
see.” Meat skewering begins. Seasoned chicken marinated in the shop’s secret sauce . It contains an insane amount of spices. Just the smell alone is so strong, someone
once told me, “You must work at a curry
shop?” They’re all from Fukuoka . S) Your Hakata dialect… I don’t really use it much when
I’m talking normally . Even if someone says, “Show us your
Hakata dialect!” , I can’t really switch to it when I’m
using polite language . S) Is it okay to ask your age? I just turned 26 . S) How many years have you been doing
this job ? About six years now. Since I was around 20, back when I was
still a student . It’s super easy to work here . All the staff are around the same age, so I’ve made tons of friends . My best friend right now is someone I
met here. I’ve had lots of wonderful encounters like
that. In no time , a huge amount of chicken was
skewered. We skewered 20 kilos this morning . Now we’re going to restock the meat . Is
that so? We were totally running low. Taking more meat out of the refrigerator. Skewering chicken onto the skewers. I’m skewering them boom boom boom boom, but surprisingly, skewering them neatly is
tricky at first. I do it like this, turning it while
checking the overall balance as I skewer. If the balance is off, the meat won’t turn
properly. Holding it down while turning, I skewered
it neatly with years of experience. If you don’t keep the bottom neat , it ends up like this. The top can be managed somehow, but if the bottom is slanted from the start,
it’ll tilt. I think the bottom part is harder to cook
. Wrap the chicken in plastic wrap. Set it in the grill . Heat it up . Start on high heat, but it starts to burn and the inside doesn’t
cook, so I turn the heat down and cook it slowly
for an hour and a half. The meat fat drips down too, so kebabs are surprisingly healthy. The
fat drips off . S) How many times a week do you eat it? If I work, say, four times , I eat it three-quarters of those times.
I love it! Setup complete . Cook thoroughly for an hour and a half. Arrange the chicken on the baking tray . This is the same meat used for karaage or bento boxes
. We use the same meat as for the kebabs. We bake this thoroughly in the oven for 30
minutes, then fry it in a pan before serving. I wasn’t really into karaage before , but this place’s karaage is the only one
I like. It’s delicious! Wow! I realized karaage can be this
delicious. It sounds like cherry blossoms, but it’s
true. I eat karaage and kebabs together
frequently. The kebabs are a given, but I really want you to try the karaage and
potatoes . They’re delicious. They’re popular. They sell out often. The chicken from earlier. Divide the chicken onto three baking
sheets and arrange them. Put them in the oven. Roast for 30 minutes . By then, the kebabs start sweating from the heat. By noon , everything’s gone . After that,
we bake a fresh batch. S) You have quite a
selection of alcohol, don’t you? S) Would you say drinking alcohol is more
the main focus of the shop ? Hmm… We do lunch too, so it’s definitely not
like that at all. People say things like , “You can’t come
unless you drink alcohol,” or “It’s full
of young people, so it’s hard to come in,”
but we really want people to feel free to come
anytime . Pour oil into the fryer. Finished pouring the oil . Switch it on to prepare for business . One case of cabbage. Five tomatoes. Put on gloves . S) How long have you been in the
restaurant business? I’ve been working part-time since my first
year of high school , so about 10 years . I started at a cafe restaurant , then worked at an izakaya, and then joined this kebab shop. At first , since I was a high schooler , I
wanted to work somewhere close to home. I looked around and found the cafe
restaurant . Then I realized the service industry…
restaurants are fun. You learn so much. Being on the staff side, you realize things like, ” Oh, it’d be
really appreciated if they did this for
me.” Learning that stuff made it fun , and I’ve been doing it ever
since . It’s fun! There’s so much to learn. S) Even after 10 years, you still have
things to learn? Absolutely. Finished cutting the tomatoes . Next up, cabbage. Lay plastic wrap on the work surface. Cover
all the way to the wall for perfect
hygiene . Grab a big cabbage, peel off the outer leaves. Cut it in half. Mindlessly shred it all at once . Cut right down to the core to minimize
waste. Write the date on the nylon bag. Pack the cabbage into the
bag. We cut at least one and a half boxes a
day. About ten heads . S) Every day? Yeah, every day. On weekends, I cut about three boxes. Eighteen heads. Just endlessly making cabbage shreds. Don’t use a slicer . S) Basically hand-cut? Yeah . S) Sounds like an okonomiyaki place. Nah~ I cut it finer than an okonomiyaki place . For kebabs, you know, finer is tastier than big chunks . Since cabbage isn’t the main thing , chicken is the star. So it shouldn’t overpower the chicken . Mr. Yamaguchi continues shredding
cabbage like a machine . He cuts relentlessly , rolling it across the
cutting board . Just keeps cutting… Cutting complete. The first bag, packed tight, is done. He pulls out a mug, adds ice, pours in the drink . Mr. Yamaguchi seems to be a coffee
person… He pours in milk, takes a sip of iced coffee . S) Always iced coffee? No , depends on the mood . Iced coffee tastes good in the morning. Staff who were prepping in the kitchen
join the break. Girl talk heats up. Here , a new female staff member arrives
for work . Good morning! What a gorgeous workplace with all these
beautiful staff members… The kitchen staff gets a refill of iced
coffee. The conversation never ends, but… Break ends, back to work . Outside, a sudden downpour begins. The kebabs are turning a nice color . The chicken in the oven is also roasting
up juicy. Prep continues . Drain the moisture from the pickles to
accompany the set . These are also homemade. Cake prep. Add water to the frying pan and heat it
up. Warm the knife. Take out the pre-prepared cake. It’s a chocolate cake. S) Was this made in-house? Yes, all of it. Carefully remove it from the mold. Take off the paper. Homemade chocolate cake. Cut the cake. Switch knives and warm them . S) Do you change knives each time? No, Well… initially, the shorter knife isn’t long
enough, so I use the longer one . But this one cuts more smoothly . Carefully gauge the feel and cut meticulously . S) Why such careful cutting? They’re all the same price. Wouldn’t you hate it if one was bigger? It’s important, right ? The epitome of a customer-focused staff
member. Wrapping each cut piece individually in
plastic wrap . S) What do you do on your days off ? Days off… I go out sometimes. If I have no plans, I seriously just stay
home . S) You’re pretty much an indoor person ?
Yeah, I guess I am. Indoor. S) Seriously? That’s super rude . Staff desperately trying to justify
themselves . I’m more of a summer person than winter .
I really love summer . S) Huh~ Sunburn bothers me a bit . S) You don’t like it. Staff awkwardly failing to win over the
woman’s heart . S) How many times a week do you usually
work ? Um… It varies. Sometimes I’m there, sometimes I’m not at
all. S) It varies? Yeah . S) Is everything on the menu handmade ? Everything is handmade . S) That’s amazing. We also have desserts like tiramisu,
chocolate cake , crème brûlée… We make all of them . S) Made right here in the shop ? Yeah. Storing pre-cut chocolate cake in the
refrigerator. Preparing the dining area . Efficiently setting up tables. We do a lot of prep work during the day to get ready for the evening . S) All done? Then the counter. Quickly wipe down the counter too. Adjust the chair heights. Next, arrange the menus . S) Is that the lunch menu ? Yes. Lunch is served from when the shop opens
at 11:30 until 3:00 PM . S) Any recommended menu items ? Recommendations? It’s a kebab shop, so kebabs sell the most . For lunch, drinks are included. Much more affordable than usual . S) Yamaguchi-san’s recommendation is
also kebab with yogurt sauce. Lunch Menu: Kebab Set ¥900 , Melt-in-Your-Mouth Omelette Rice ¥900 ,
Margherita Pizza ¥900 . Choice of drink. All-You-Can-Eat & Drink ¥3280 . Fried Chicken ¥680. Tiramisu ¥580 . Extensive drink menu. All-You-Can-Drink 2 hours ¥2380 . S) Can you order the all-you-can-drink
anytime ? Yes, anytime from opening until
closing . S) Are there many customers ? Quite a few. Since you can get draft beer too, I think
it’s pretty good value. Finally , sweep everything clean . Check the time . Seems like a good pace . That wraps up all pre-opening prep. Clean the griddle . Restock and organize the kebab items . Open the door. Put out the flag . 11: 30 Open for business ! KEBAB Choose your sauce . Takeout orders available at the left
entrance . Takeout menu . Neon lights brighten the
shop. Customers arrive as soon as we open . The guy in the white shirt orders two
kebabs . A line forms right after opening. Pay at the back counter after ordering. This pair orders one each of the Southern
sauce and yogurt sauce . Cutting. Boldly slicing the kebab Cut it
generously. Place it on the griddle . Cut it further. Switch the knife for tongs. Flip the pita bread . Onions. Chop them finely while stir-frying with a
spatula . They’re getting quite fine. Seizing a brief moment, bring cabbage from
the back . New customers arrive here. When hands are full, another staff member
takes over – teamwork. Finish the kebab. Stuff cabbage into the opened pita bread. Stir-fried kebab. Pile it generously on top of the cabbage . Pour sauce over it here. Add more cabbage. Top generously with chicken . Add sliced tomatoes and sauce. Place a fork alongside . For the customer who ordered earlier: Receive two kebabs . First time here. It feels stylish with a nice atmosphere . I’m getting takeout this time, but I really wanted to try eating inside. I just like kebabs normally, so I thought I’d give it a try. Where are you
from today? I’m from Sendai. I’m a university student. I do track and field . S) Why this kebab place among so many? (On Instagram) It popped up at the top, so I figured it must be tasty~ I’m thinking
of trying different places while snacking
along the way . The guy took his kebab and went
exploring around Hakata . S) Do you always get customers like that
right from opening ? Yeah , on weekends sometimes there’s a line as
soon as we open the door. Feels like “thank you. ” S) Is Mr. Yamaguchi always here (at the
kebab counter)? It varies depending on the staff that day. Two women come in for dine-in. They sit down. Excuse me. Customer) Kebab set with two yogurts. Just a moment, please. Preparing two kebabs. Cabbage, chicken, tomato. The most popular yogurt sauce. Carrying the finished kebabs and drinks . Meanwhile, in the kitchen, potatoes are
frying. We wash the potatoes thoroughly, bake them once in the oven, then fry them. Then, with our homemade spices … Crispy, crunchy coating, perfectly
fried potatoes . Homemade spices, Coarsely
ground pepper. Plating. Sweet-salty potatoes finished with secret
spices . Placing the kebabs on the prepared plate
completes the dish. Here’s your yogurt, sorry for
the wait. Visiting with a friend from China . It’s right near my workplace, so everyone comes here for lunch. I was introduced here for the first time
recently. They said I absolutely had to try the
potatoes . Immediately digging into the recommended
potatoes. Delicious . Garlic . Very delicious. I love it. Very nice . Thank you! Took a big bite. Mmm, mmm, mmm. Expressing the deliciousness with my whole
body. Eating elegantly with fork and spoon . Finished it all. Mr. Yamaguchi keeps slicing chicken as
orders come in . S) Where do you look to choose which
part to cut? If I shave off too much here , it won’t
rotate properly . The balance gets off . I look at the overall shape balance and
cut the parts that are already cooked . S) What’s this box shape ? The box shape is easiest to
use . This shape doesn’t tip over. It’s easy to make, and the box shape is
easy to hold. When lots of orders come in, I can hold four like this with one hand. That’s why I’ve always used the box shape . Asking about the sauce. There are five sauces total . All sauces are homemade . This is the yogurt sauce. It’s been on the menu forever . Almost all customers today chose yogurt. Is yogurt the safest choice? It’s by far the most popular. It’s a little spicy but super delicious. A couple comes in. An omelet rice order comes in. Chicken rice. Crack the eggs . Whipping cream. Mix thoroughly. Shape it. Melt plenty of butter in the pan . Pour in the eggs. Cook until fluffy. Gently place it on top of the chicken
rice. Warm the demi-glace sauce . Meanwhile, plate the side vegetables. Pour the warmed sauce over it. Pour every last drop without leaving any
behind . Decorate with whipping cream. Finish with parsley. Melting omelet rice 900 yen. The beautiful presentation and sauce aroma
whet the appetite The pairing of demi-glace sauce and
buttery eggs is superb. Fluffy eggs envelop the chicken rice . A rich flavor spreads throughout your
mouth, almost melting away… The tightly packed chicken rice is
surprisingly filling despite its stylish
appearance. Next, make the kebab. Place onions on the griddle. Cut further . A spicy aroma wafts Stir-fry while chopping until the onions
soften. Layer cabbage and chicken in two layers . Pour sauce over. Hand kebabs to takeout customers; serve
the rest in-store. The woman digs into her kebab; the man
takes a bite of his omelet rice . S) How’s the taste? Delicious . Mama’s Gun. The super spicy one. S) Always this one? No, it changes every time . Whatever I feel like eating that day. We’re in Kitakyushu. Looking at vintage shops . Rare T-shirts. This one’s expensive too . About ¥150,000 . S) Are there many vintage shops around here ?
Plenty. Wish I could find something good~ . The shop bustles with many customers . Outside, the rain keeps falling, yet
this crowd gathers . S) It’s cool today because it’s raining
(early September) . Yeah! The ground feels cool now . S) Is it usually hot here? Yeah , it’s radiating heat . Plus, it’s outside. It’s crazy hot . This place is like a hot plate radiating heat , and that one over there
too . It’s hellishly hot. Two guys with suitcases come in. They order kebabs with yogurt sauce and
sit at the counter to wait . Hello, sorry for the wait on your takeout. Customer) Thank you . Customer) Thank you . Wow, looks delicious! Let’s eat. They immediately start digging into the
kebabs right in front of the shop . Mmm! This is insanely good! Way too delicious! We came from Hiroshima. S) For a trip? Yeah, I guess . S) Why did you choose kebabs? Saw it on TikTok . When I searched for recommended food
spots in Tenjin , this place came up . S) How is it now that you’ve actually
tried it ? It’s crazy delicious. I’m so glad I came . 12:27 Inside, staff busily prepare tables. A group of six arrives. Another group follows shortly after . Lunch brings more dine-in customers.
Kebab orders come in thick and fast . Before you know it , the chicken tower
has slimmed down considerably. They cut it
neatly to make it straight. More orders come in. They finish six at once. They add something bright red . Staff: What’s that? It’s called Mama’s Gun sauce. It’s spicy. Carry all six at once to the counter. First, serve three. Carry the remaining three effortlessly to
the table. Another staff member is about to clock in. Once they arrive, I’ll head to the kitchen . Mr. Yamaguchi leaves the kebab station
for the kitchen . Now it’s prep time . Daikon radish. Thinly sliced. Julienned. This is for the pickled vegetable garnish
too . I cut all of it by hand . S) Do you have many regulars? Lunch especially has a lot of regulars . But quite a few people come from outside
the prefecture after seeing us on SNS . Like, “This is the place! ” We’re grateful. We do prep and cooking
simultaneously. Finish the oven-roasted
chicken in a frying pan . The bento is
complete . Yogurt sauce. Wrap the finished
bento in plastic wrap. Close the lid and
wrap it tightly again . Wrapped this
securely, it won’t spill easily . So it’s
wrapped really securely. Since it’s for delivery services like
Demae-can, the plastic wrap has to be tight or it’ll
spill. Hello~ Here you go. A regular customer sits at their usual
spot. Making a kebab and serving it quickly . A guy from the UK working in Japan. Washing down potatoes with juice. It’s delicious. Once a week (I go) It’s become a habit . S) Your Japanese is really good, isn’t
it ? No, no, no. Not at all. There’s still so much I don’t know. I need to study . ALT trainee. The second term just started, so it’s going to get busy. Kebab with mustard sauce and guava juice. I always order it like this . S) What does it taste like? The mustard is a little sweet and a little spicy. It’s just right. I always get mustard or Thousand Island. They also have pizza and fried crab. It’s delicious. Homemade tiramisu. Cocoa powder, powdered sugar . Tiramisu. This is the menu after lunch ends. Fried chicken and fries are popular . S) (The potatoes) What kind of flavor are
they? Sweet and salty. It’s a weird food that’s salty yet sweet. I don’t think you’ll find this flavor
anywhere else. You should definitely try it. S) Is it a popular menu item ? It’s super popular. It’s the second most popular thing after
the kebabs . People even come just to take out the
potatoes. The potatoes are incredibly popular. Once you try the popular potatoes , you
get hooked. 1:27 PM The line finally cleared up. Mr. Yamaguchi’s break time arrived . S) What’s today’s staff meal? This is a kebab bowl. We put this kebab meat on top of rice. It’s pretty much just this. He piled generous portions of chicken onto
elegantly served white rice . Yogurt sauce. He ate silently behind the counter. He finished it all cleanly. Thank you for the meal . The staff applauded his clean plate . After a brief break, he immediately
returned to work. He ordered a kebab with yogurt sauce . He placed pickles on the plate . Parsley. Potatoes tossed with secret spices. Plated. The kebab set is complete. Ordered cola as the set drink . Since it’s big at first, you probably
can’t bite into it right away. Dig into the middle with a fork while
eating. Once it’s bite-sized, I want you to just
bite into it. You’ll probably think , “This is meaty,”
or “I want a flavor change. ” So, use the
pickles to refresh your palate. For a flavor change, it’s slightly sweet
and salty . The yogurt sauce has a little kick. The potatoes are slightly sweet, so use
them to balance it out. Kebab Set with Yogurt: ¥900 . The ultimate appetizing one-plate dish. Overflowing with spicy chicken, incredibly
generous portions. The spicy chicken and sauce combine for a
punchy flavor. So refreshing you could eat it
endlessly… The popular potatoes, with their sweet and
salty taste, are infinitely satisfying. Crispy on the outside! Inside, it’s fluffy
and irresistible. The accompanying pickles are refreshing
and invite you into an endless loop. Finally , I dig in . The two layers of chicken and cabbage let
you enjoy it right to the last bite. Ordering dessert after the meal . Cocoa powder. Powdered sugar . Sorry to keep you waiting . Here’s the Gateau Chocolat . Gateau Chocolat 580 yen. Its dense richness is like a terrine. A weighty Gateau Chocolat that chocolate
lovers won’t be able to resist. Filled with a satisfying sense of
authentic, luxurious flavor. Filled with
satisfaction. Thank you for today. Hearing things like “That was delicious”
or “I’ll be back” makes me happy because I get to hear it
directly . S) If there’s something I’m working hard
on or putting effort into, it makes every day enjoyable . I hope I can keep living happily like
this forever . S) One last word to our guests : Some say I’m hard to talk to , but that’s not true at all. Please feel free to chat with me anytime. Thank you ! We’ll be waiting for you! Come visit us! 15:00 Lunch service ends We’ll continue serving until evening.

店名　ケバブバーアンプル天神
地図　https://maps.app.goo.gl/yj2MqCH93M5EUiAr9
住所　福岡県福岡市中央区大名1-1-21

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