超絶焼きそばラッシュ！驚異の鉄板神さばきが炸裂する尼崎お好み焼き店の昼営業がすごい｜Amazing Skill! Teppanyaki Master

超絶焼きそばラッシュ！驚異の鉄板神さばきが炸裂する尼崎お好み焼き店の昼営業がすごい｜Amazing Skill! Teppanyaki Master

Hmm… Delicious… “Okonomiyaki Nord”: A 58-Year-Old Okonomiyaki Restaurant Loved by Regulars I’d like to continue carrying on the legacy I’ve inherited for a little while longer. As long as customers say it’s a great restaurant, I’d like to keep going. Yakisoba Looks so delicious! Hyogo, Japan Established 58 years ago
Okonomiyaki Nord Owner Mr. Tanaka (50 years old)
is at work. He’s the previous president. Staff member) Oh, really?
Are you his father? Yes. I told him he didn’t need to do it anymore. He came today. I couldn’t resist. First, I’ll cut the cabbage. 8:50 Thank you! I had some coffee. Staff) Do you always take your time like this in the morning? Sometimes this takes a long time. I’m so unmotivated. A little time to relax before preparation. Staff) What time do you open until lunchtime? It’s 3 o’clock. Staff) What are you doing from 3 o’clock? I’m taking a break and taking a nap. I’ll be back around 5 o’clock. We’ll be open from 5 o’clock. My wife is also at work. Cutting the cabbage Cutting it into even smaller pieces Staff member) Quite finely chopped? That’s right. Thoroughly. Staff member: Why is that? I’ve always wanted to make something this soft. It’s this thin. I probably eat about 70 or 80 cabbages a day. My wife prepares tea. Then I cut the vegetables. This is Hiroshima-style cabbage. I add it to soy sauce-flavored udon noodles and similar dishes. For yakisoba, I use slightly larger cubes of cabbage. Well, that depends on your preference.
For teppanyaki, Brandy-fried liver and pork chops are on the menu for a long time. That’s what happens. I’m currently recommending this dish, and it often produces oily balls from squid tendons. It has quite a variety of ingredients in it. Oiled cabbage is delicious. Cut the cabbage into small portions. There’s a lot of yamaimo, though. They’re growing like this, so I don’t know. Staff) The price of rice has also risen dramatically. It was really tough. The rice store that supplies us is a very hard-working company. They’re offering it at a bargain price. So it really helped us out during the rice riots. They’re always trying to get the best possible quality products. I can really feel their hard work, and it makes me happy. Staff) They’ve been in business for 58 years, so they’ve earned the trust of their customers. I don’t know if that’s true. The butcher I’d been dealing with for a long time also went out of business. He introduced me to my current butcher. I’ve been connecting with various places. I’m grateful for his support. Preparing liver. Grilled liver
Approximate size It’s liver, after all. This (the black one) is blood. It’s quite bitter, so it’s better to remove it. Staff) Is this the one in the front that you removed first? This is a heart. We also serve this as a single dish. It’s called “salt-grilled heart.”
It’s also delicious. It’s incredibly popular. Carefully cut into pieces. I didn’t really go to any training or anything like that. I did work at an okonomiyaki restaurant, but I learned most of it from my dad. My dad worked at a Western-style restaurant. The company was founded in 1967. Staff member: How old are you now? 58 years That’s brutal. Staff member) That’s amazing. Staff member) How old are you, manager? I’m turning 50. Yes, I’m 50. Staff member) So, was the store already here when you were born? Yes, it is. I grew up here. Cleaning the store. The menu is extensive and there are many regulars. Staff member: What’s the sauce like? A 58-year-old tradition Legendary Well, the vendors are… They’re gradually shutting it down,
and they’re changing the variety a little. I think it’s similar. Our long-time vendors have disappeared. I think it was during the COVID-19 pandemic.
They suddenly quit, and the sauce vendors They kind of disappeared. We were in trouble then, and we were worried about the sauces. We didn’t know much about them. There’s a sauce sommelier in Kobe.
I brought the one I’m currently using. Which sauce would go well with it?
The base sauce. I went to ask about the base sauce. They told me what the flavor might be. From there, it was trial and error. We tried to make it our own, but It’s pretty much set now. We have a base sauce. We add Worcestershire sauce to it, and then we make it into a Worcestershire sauce. That’s the spicy sauce we use to make our yakisoba sauce. The tonkatsu sauce is a sweet sauce. The base is the base,
and this original base has been there for a long time. Heating the hot plate. Staff) Are you and your husband running it now? Yes. Staff) Has it been a while? I’ve been doing this for about five years. Staff) They say it’s like family to me. That’s true. The son of a mom friend. For a long time. You mean pork shoulder and pork champ? Staff) Is it for pork champ? Yes. It’s wrapped in egg and baked with sauce. This is so delicious. Staff) Is it really that good? I love it. Since I started using Banshu Akadori chicken,
the quality has improved dramatically. Staff) Did you change the type of meat? Yes, that’s right. This is incredibly delicious. It’s fatty. Staff) Has the price gone up as a result? It’s gone up a little… Everything’s expensive right now. It was tough when cabbage was expensive, but It’s settled down now,
and I’m fine. Meat dishes have risen exquisitely,
but they’ve just stopped. Seafood, squid, etc.
Squid is definitely the toughest. A 7,000 yen one is 20,000 yen
Maybe three times as much. Something like okonomiyaki. There’s a limit, right? Like paying 1,000 yen for okonomiyaki. It’s Amagasaki, so I have the impression that prices are a little low. I wonder how much a squid ball would cost here now. I wonder how much it would cost for 800 yen. I can’t help but wonder if that’s the limit. If they come again, it’ll motivate me even more. Our customers are now the third generation, or so they say. So grandmothers come with their children. And then grandmothers bring their grandchildren. That’s what’s great, isn’t it? They introduce me to their grandchildren. I’m so happy. So it was selected as one of the top 100 okonomiyaki restaurants. Yes, three years in a row. Nothing happened. They didn’t say anything. Suddenly, they sent me this shield-like thing. Hair styling Staff) Do you do it while wearing an air-conditioned suit? If I didn’t have one, I’d die. Staff) Does it get that hot? It’s crazy. It’s really hot. Opens at 11:00 Come in!
Welcome! Mixed Omelet: ¥1,220
Squid Tendon and Fatty Omelet: ¥1,370 Seafood Omelet: ¥1,450
Hiroshima Yaki Omelet: ¥1,260 Pork Omelet: ¥1,170
Pork and Cheese Omelet: ¥970 Pork and squid balls 1,020 yen
Grilled salted beef heart 670 yen Beef tenderloin 100g 1,670 yen Grilled liver 850 yen
Grilled chicken 950 yen Okonomiyaki set meal 870 yen
Yakisoba set meal 870 yen Stir-fried vegetables set meal 890 yen
Pork stew set meal 970 yen Roasted Pork with Almonds 570 yen
Yam Tomato Cheese 670 yen Salted Squid 690 yen
Stir-fried Pork with Kimchi 490 yen Pork and Egg 820 yen
Modern Yaki (+200 yen each) Shrimp Yakisoba 980 yen
Special Yakisoba 1,850 yen Large beer: ¥890
Lemon chuhai: ¥430 Highball: ¥530
Sake: ¥560 Stir-fried vegetables Stir-fried vegetables, please! Orders come in all at once. Yakisoba: ¥820 Omelet Yakisoba: ¥980 Yes, sorry to keep you waiting. Beef fillet 100g: ¥1,670 Pork and egg: 820 yen Ordering Tonpeiyaki Cutting the tendons Thank you very much.
Thank you as always. We look forward to seeing you again. Staff) It looks so delicious. This is delicious. Tonpeiyaki (Pork Chop) 950 yen The tonpeiyaki has arrived. Two slices to share. With mustard. Bite into it. The rice just keeps coming back… Takeout orders are also being prepared. I order a tonpeiyaki set meal, shrimp yakisoba, and a pork okonomiyaki set meal. 11:45 Come in! Yakisoba~ Large shrimp yakisoba: 1,180 yen Sorry to keep you waiting. Excuse me, the person in the middle. Here’s a large serving of shrimp yakisoba. The hot plate is getting hot. Please be careful. That looks so delicious. Additional orders of grilled salted shrimp heart, flying fish tendon, and yam, tomato, and cheese. Preparing the modern yakisoba. Welcome! Please come in. Yam Tomato Cheese 670 yen Salted Grilled Chicken Heart 670 yen
Jaw Tendon 670 yen Staff) Do you come here often? Actually, this is my first time here. Today’s menu is okonomiyaki with squid and egg,
pork fried noodles, and tonpeiyaki. It’s so delicious! I’m so glad I came! I like the tonpeiyaki the best! The outside is crispy,
and the pork is so tender and delicious! The okonomiyaki has a delicious, melt-in-your-mouth texture. It feels like I’m eating it for the first time. I’m close by, so I’ll come again. Staff: What’s this? It’s tendon and green onion. Suji and green onion grilled with soy sauce. 12:30 Staff) How was the taste? It’s absolutely delicious. The heart is absolutely delicious. The alcohol just keeps going down… It was amazing! The doneness and price were both perfect. It was delicious. Staff) By the way, this grilled liver seems to be very popular. Staff) Even for those who drink alcohol. Okay, I’ll order it. Grilled liver: 850 yen Looks so delicious… Take a bite at the same time Hmm… Delicious… Delicious! One more bite Wow! Staff: How was it? It was delicious. It was so delicious.
It’s the best. It was so delicious. My baby
He loved it so much he wanted to come for his birthday. Staff) Do you come here often? Staff) They were talking to me intimately. It’s really delicious. They’re our regular customers. About twice a week. They always bring me ice cream and other treats. I’ve been coming here since elementary school. So it’s been about 50 years now.
I’ve been coming here as a local. So even the grandchildren of the owners come here. Maybe this is the fourth generation. Starting from my parents, it’s been four generations. Staff) Do you come to our restaurant often? About once every two weeks. I ordered:
Beef tenderloin set meal and grilled green onion set meal. Everything is delicious. Thank you as always. I ordered the mixed yakisoba. Mixed Yakisoba 1,220 yen
(Pork, squid, shrimp) Smooth noodles with a slightly sweet taste Served on a piping hot iron plate
Stays hot until the very end. Closes at 3:00 PM The origin of the name of the restaurant is…
This restaurant was originally founded by a company president named Kitano. It’s German or something. Like the direction north (Kitano) is called Nord. It’s like a pun. That’s where the name comes from. A guy named Kitano
started a restaurant called Nord. I think he opened about two locations at first. That was kind of the beginning of Western-style family restaurants. But it seems like it went out of business within two or three years. So, given the local characteristics,
they thought they could make it if they opened an okonomiyaki restaurant. That’s how they went about it. And it seems like that worked out pretty well. They changed from a Western-style restaurant to an okonomiyaki restaurant. Staff member) My father has been in business for 58 years. That’s right. No, I really didn’t want to do it. This business seemed like a tough one. But I…I was a little unsteady. It felt like this was the only option left.
So I started doing it. It was pretty fun. I was earning a decent amount of pocket money.
I thought I had to get married and get serious. Finally, I started feeling a sense of responsibility. Until then, I was just unsteady. Staff member) How old is your father? I’m 78 now. I’m still a hot seller. I’d like to continue carrying on the legacy I’ve inherited for a little while longer. As long as customers say it’s a great place, I’d like to keep going. I think it’s a great place. You want to provide it to your customers. A look at the second-generation owner of an okonomiyaki restaurant beloved by regulars.

店名　お好み焼きノルド
地図　https://maps.app.goo.gl/wfCotj8qgDomeayK7
住所　兵庫県尼崎市七松町１丁目９−３

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うどんそば 関西 Udonsoba Kansai
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