看板娘が働く悪魔的やみつき焼肉とラーメンがやばすぎる「香格里拉」に密着

看板娘が働く悪魔的やみつき焼肉とラーメンがやばすぎる「香格里拉」に密着

We’re going behind the scenes at a restaurant where the poster girl works, serving yakiniku and ramen! This is super popular with the ladies! Sukiyaki Kama Tamago Noodles. All done! My husband started making ramen about two years ago. He ran a ramen shop irregularly in a rental kitchen, He was making niboshi-based ramen, and when we decided to open a yakiniku restaurant, we thought we’d bring that back too, so we started it up. Meat-obsessed chef. The carefully selected yakiniku is unbelievably delicious! So good!!!! You’ll fall in love with meat!! Seriously! Tochigi Prefecture. Koyama Station. 5-minute walk from the West Exit. Go straight with Isomaru Suisan on your right. Cross the pedestrian crossing by Ashikaga Bank and turn right. Walk a little further and you’ll see the shop. Yakiniku Ramen Shangri-La Ramen and yakiniku—an unexpected fusion! Twice the deliciousness in one place! We go behind the scenes at this new yakiniku restaurant. Ms. Jia Ling Xiaguan, in charge of the dining area. She also manages a donut shop in the same chain. Today, she started making donuts at 7:30 AM before coming to work. She appeared on the YouTube channel “Harapeko Peco Sweets” this past August. People came from all over—Saitama, Fukushima, Niigata, everywhere. And even here, people would say, “Hey, you were on YouTube, right?” “Huh! You watched it?” A lot of people said that, I’m really, really happy! This newly opened shop. Its theme is fake Japanese. The interior is designed to reflect how foreigners imagine Japan. The spacious interior includes a smoking area and private rooms. When fully opened, it connects all the way to the back, so it can be set up as a private room for about 24 people. We can host banquets, and we can create private rooms to fit the number of people, There’s actually quite a demand for that. This place used to be a yakiniku restaurant. Knowing it was vacant, my husband and I thought, “We want to do yakiniku,” Since just doing yakiniku would be a bit much, we decided to do ramen too. My husband started the ramen about two years ago, he’d been running a ramen shop irregularly in a rental kitchen, serving niboshi-based ramen, Since we’re opening a yakiniku place, we figured we’d bring that back too. The original ramen shop was called Shangri-La, so we just carried that over, we named it Yakiniku Ramen Shangri-La. I absolutely love it, The design was done by the head chef’s older brother, whom we knew from before, He helped design everything from the cafe to the donut shop when they were first launched, working with us on the design, When we decided to open a yakiniku restaurant, I thought, “My designer brother would be perfect for a yakiniku place,” so I reached out to him. That’s right. He worked at a Tokyo yakiniku restaurant for 10 years. So fate connected us, connected us? Yes, yes, that’s right. Thankfully, they replied and we decided to work together, but Their knowledge of meat is incredible!
　 Once you start talking about meat, you just can’t stop. Learning about it like this really makes you appreciate how different things taste. I want you to film as much as possible today. I’ll do my best to talk! Yes! Please! Head Chef Kosuke Mizumoto. Kamenoko. It’s part of the inner thigh, There’s another one on this side, but because it resembles a turtle’s shell, it’s named Kamenoko. It’s lean meat with a decent amount of marbling, but it’s meat with a strong umami flavor, At our restaurant, we cook it at a low temperature and then cure it with kombu, so we can bring out the deliciousness of both the kombu and the lean meat. We came up with this menu. We vacuum-seal it once, then cook it at a low temperature. This is the sea cucumber we cook at a low temperature. It ends up tasting a bit like roast beef, You can eat it as is, but it’s also delicious lightly seared. You can adjust it yourself, right? That’s right, that’s right! There are so many menu items! That’s right! I think there are many varieties for each specific cut. Every day
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It flows from here, right? That way is definitely tastier! I want to be a proper bridge from the kitchen, so I’m trying hard to learn about meat and be able to explain it, I get taught, but I just can’t seem to remember it, haha. Because I just end up thinking “This is delicious!!” No matter what I eat, it’s all delicious!! That’s how it ends up, so I don’t really remember much. They teach me so much about meat every day, so it’s really fun. Like, meat isn’t just delicious because it’s A4 or A5 grade, He teaches me lots of things like that too, so it’s fun! You have to ask lots of questions! Ask lots of questions! You’ll fall in love with meat!! Really! Inner thigh. This is used for yukhoe. Carefully remove the fat. (How do you determine which part to trim?) What I’m trimming now is fat, but It’s based on predicting roughly where the fat is distributed, and since it’s thigh meat, the fat distribution is generally consistent, I do it based on experience. Does the taste feel completely different whether you shave the fat or not? The flavor and texture, I guess. It changes completely, and since it’s yukhoe, you have to trim off the excess fat, Since it’s not cooked and served raw, the texture of cold fat just isn’t good, We try to trim it off as much as possible. Today we’re cutting the Kainomi cut, known as Takumi, from Tochigi Prefecture’s Kuroge Wagyu. There’s this thing called BMS rank, which has 12 levels total, If it’s above 10 and also A5 rank, then Tochigi Prefecture beef can receive this certification called Takumi. This is already Takumi? This is definitely Takumi! The BMS rank has quite a bit of marbling, Some say the marbling is a bit strong, It does look a bit strong at first glance, The marbling is very finely distributed, so it’s not overly rich when you eat it. The balance of lean meat and fat is good, so we’ve been getting cuts that don’t feel too greasy. What I’m careful about is that when I eat it, it’s a part that tends to be quite fatty, To avoid leaving much of that behind, I try to trim off as much of the surrounding fat as possible, aiming to leave only the marbling fat that’s actually within the meat itself. Even if the first bite is delicious, if it’s too greasy afterward, I don’t think people will keep eating it, so I strive to make it as delicious as possible right up until the very last bite. That’s dedication!! Knowing that really made me feel it was even more delicious! Since it’s difficult to leave the kitchen during business hours due to the scale of the operation, if I have a moment, I try to chat with customers. The key point is to slice it a bit thicker, because this cut is already incredibly tender, so you can better appreciate the meat’s savory flavor and fat. We also adjust the thickness of the cut depending on the cut, to ensure it’s cut for the most delicious eating experience. We’re cutting it. Now we’ll apply low-temperature cooking to the kombu-cured beef and the beef tartare. For lunch, we have Mr. Ito, who works as a ramen chef here. Ramen artisan! Mr. Ito. He usually manages a vintage clothing store in the same chain. Preparing eggs for the ramen. Warming up the noodle boiling machine as it’s almost time to open. Cut the green onions for toppings. Wagyu rib roast. The key points we focus on are the fine marbling and the deep color of the lean meat. We’re very particular about that, Since it’s connected to the sirloin, it tends to have more fat. It’s rare to find one this red, We’ve asked the butcher to make an exception for us. Carefully trim away the excess fat. Yes! Now it’s trimmed. Slice it with the slicer. 11:00. Lunch service begins. Lunch features mainly lunch sets and ramen. An order for the yakiniku lunch comes in. What menu is this? This is the Sekiwake lunch set, It’s a set of premium Wagyu kalbi and Wagyu lean beef. The lunch set comes with a small side dish, salad, soup, and dessert. An order for ramen has come in. Beef tongue on top of ramen. And this is one serving! Since the beef tongue is the same thickness as regular salt-seasoned tongue, it makes for an incredibly luxurious ramen💖 Grill it on a hot plate. Use straight, thin noodles. Salt-based sauce. Beef tallow. The soup is a clear salt-based broth. Five slices of beef tongue. Egg. Top with lemon and green onion to finish! You’re making ramen for lunch! Sukiyaki sauce. Use thick noodles. Thoroughly coat the noodles with the sukiyaki sauce. Pour the sukiyaki sauce over the egg yolk. Wagyu beef sukiyaki kama-tama noodles. The meat used is rib roast. This is very popular with women! Sukiyaki Kama-tama Noodles. It’s the best!! You mean it tastes like sukiyaki? Yes, yes. The sweet broth sauce and the meat fat melts, and you just want to eat more meat!! This melted fat clings to the noodles—it’s delicious! Now I’m hungry lol All done! Break it up, mix it in, and enjoy. The sweetness of the meat and the sweetness of the broth blended together, making my mouth incredibly happy and delicious 🥰 This is the sirloin delivered today. We’ve also requested a cut with less fat for this one. I’m pretty demanding, and I know it’s tough for the butcher, We try to accommodate requests as much as possible. Even though we see meat every day, the two of us still say, “We should have yakiniku,” don’t we? We do! We want to come eat. I want to come eat! I want to come eat at my own place, but I don’t have the means for that yet. Flowers? Flowers! They arrived at the perfect time. When we opened, flowers, Thankfully, wow—so many arrived, the florist made about three trips back and forth lol. Has it even been a month since you opened? No, it hasn’t! We opened on August 5th. Flowers from a famous shop in Tochigi too! Inside skirt. We serve it as inner skirt on the menu, but Wagyu skirt steak is very expensive, so it’s quite tricky to handle, but this one has a similar texture, We adopted it hoping customers would try it. That’s a cut I’ve never heard of before. Hmm, I guess not many places carry it? I trained at a yakiniku restaurant for ten years, and they had it there, In the city center, you can find quite a variety of cuts, including rare ones, While handling orders during lunch service, I prepare ingredients. Maybe a lot of shops carry it. Since we’re open for lunch, we prepare ingredients while handling orders. Three Sekiwake and Komusubi. Add dried sardine oil to the broth. A broth based on dried sardines and kombu. By the way, it’s a bit of a large serving, so there are extra noodles. Niboshi ramen, 1000 yen. A cute customer who came from the donut shop. What did you eat today? Ramen. Niboshi ramen, right! How was it? It was delicious! What did you buy? Donuts🍩 Do you eat donuts often? Yeah! The donut shop was holding this donut illustration contest, and she entered it. They said you could get donuts as prizes, It’s a summer vacation event, and he drew so many pictures for it, Yeah! He drew a lot, didn’t he? Yeah. I watched you draw right in front of me, so I wanted to give you (a prize). Yeah! That’s so nice! You stopped by here on your way back from the donut shop, because you wanted to see Kiarichan. Yeah! So cute❤️ You missed me? Yeah! Thank you!! Beef skirt steak. (Beef skirt steak) is actually considered offal, not meat. So tongue is also considered offal. Really?! I didn’t know that! It looks like the classic yakiniku cut, but technically it’s offal. So I was mistaking grilled offal for regular grilled meat. Ah, yeah, haha. Some people don’t like offal, but a lot of people like tongue and skirt steak, so it’s tricky, right? Carefully remove the surrounding membrane. Cut it into yakiniku pieces and it’s done. (What kind of person is Kosuke-san?) He’s got a strong love for offal! He loves beef. He himself says he wants people to think of his place as a restaurant with delicious offal. He’s constantly doing hidden knife work. You’d think it’s so hard, but he’s amazing, doing it like this the whole time. Don’t you just want to rinse your mouth out after eating liver? People who don’t like it really don’t like it, right? I really can’t stand that, and it’s a bit fishy, you know? Kosuke-kun told me that if you change how you prepare it, it tastes different, and I thought I couldn’t just leave it uneaten at my own shop, I decided to try it once, and when I did, it was so delicious I started wondering if the liver I’d been eating before wasn’t even real liver. I was moved. I mean, you’d have to be a nerd to remember all that stuff, Your knowledge is insane, so I mean… you’re a nerd, right? So, you should write “meat otaku” on your Instagram profile lol You absolutely should write it! Should I write it? lol When I started here, I made a new account, You absolutely should write it! Alright, I’ll add it: “Meat Otaku”. Inner thigh. This time, I’ll cut it into yakiniku slices. The key point when cutting is, You can generally tell by the feel of the knife going in, but with this cut, if it’s too thin, it feels like a waste, But if it’s too thick, the lean meat tends to get tough, I’m kind of figuring out the right thickness while cutting it, It’s about judging what thickness is best. (Our Commitment) When it comes to the meat itself, we want customers to try different cuts, and we’re also incredibly particular about the meat quality, We want meat that isn’t overly fatty, meat that has a good balance, We ask various suppliers to bring it in, How should I put it? It’s not exactly an artisan’s spirit, but I have this strong desire to serve something I’m truly satisfied with, If it tastes good to me, then I’m absolutely certain it will taste good to all kinds of customers too. Yakiniku restaurants in Tokyo, there are so many different kinds, really, I’ve probably eaten at a huge number of them, since I’ve been doing it for a long time, I wonder what kind of meat they use, or how much marbling it has, From high-end places to regular everyday spots, I’ve been to quite a variety, so yeah, I’m pretty particular about that. You’re quite the meat nerd! Yeah, haha. It’s a bit embarrassing though. There’s this menu item called the Meat Bomb, The meat changes occasionally, but this time it’s wrapped in thinly sliced rib roast. What’s inside? The green onions used for the salt-seasoned beef tongue. Seasoned with sesame oil, salt, garlic, and pepper. When you grill this, the scallions inside get warm, right? Then, even more moisture comes out from the scallions inside, and the meat juices and the umami from the scallions explode in your mouth. That’s why it’s a bomb! Exactly! Alright, I’ll start rolling them up from here. Carefully roll each one using the boiled green onions. Tying them securely prevents the scallions from spilling out until you eat them. Meat Bomb. One serving: ¥1,520. It’s American beef tongue. At my previous workplace, everything was hand-cut, but only this area can be used for premium tongue, so I only hand-cut the top tongue. Basically, one piece makes one serving, right? For the premium tongue, you can only use this part here, so you need to trim this bottom section off first. Is it really just that part? Yes. We only use the core of the tongue. For the scraps, we have a stewed dish called salted radish with tongue on the menu, so we use them for that kind of thing. We basically only get four slices. Like this, the knife… It makes it easier to cook through, and I think the texture is better this way, Green chili miso. Dip it in this. Top tongue. Cut the rest of the tongue too. The yakiniku police would probably ask, “Did you use a slicer?” Like, “Isn’t it hand-cut?” Ah, so that kind of thing exists? I can cut it by hand too. It’s so everyone (staff) can do it with a slicer, right? Yeah, yeah. The meat after low-temperature cooking is complete. Wipe the kombu (with sake), and then press it down. That’s the basic method for kombu-pressed meat, so we’ll do that now. Kamekoko. Quite a bit of dripping comes from the meat, so we need to wipe off the moisture here, which can also cause off-flavors, so wipe it off thoroughly before tightening it up. Something like this, right? Will this be ready for tonight? We can have it ready tonight. If you tighten it too much, it might lose too much moisture and get hard, or… and the kombu flavor might become too strong, so about 2 hours of marinating should be about right. (For yukhoe) just wipe it down like this and refrigerate it. Then when an order comes in, you slice it and serve it. Since it’s cooked at a low temperature, If you cut it beforehand, the color and such tend to change easily, so that’s another point of particular care, I suppose. It’s all about the particular care! I feel like what I learned at the first restaurant I worked at is really paying off now. We have producers involved, ingredients, and nowadays beef is the main focus, Since it’s work that involves taking a life, I was constantly told from the very beginning that we should strive to make it as delicious as possible for people to eat, It’s not exactly a beginner’s mindset anymore, but I think it’s a part I hold incredibly dear within myself. Since we’re receiving a life, we want it to be as delicious as possible, at the very least delicious. There’s production, livestock farming, and various other steps, Then there’s wholesale, retail stores, and finally, at this store, we cut the meat and serve it to customers. It’s the final destination, so how we cook it and how we make it delicious for them to eat, I think it really comes down to our skill. That’s the part we value most. An order for tantanmen comes in. Stir-fry the meat for the soup. Soup. Seasoning. Pour beaten egg into the soup. Top generously with mild chili peppers. Finally, add green onions to finish! Looks spicy but isn’t. Shin Tan Tan Men. (Is this your first time here?) It’s my first time. This is my third time! (What’s great about this place?) The prices are reasonable, and they included lots of different desserts, so it was really delicious! Premium Kalbi. Cut it quickly before the fat melts. It might seem a bit heavy. But when you actually eat it, Personally, I don’t think it’s that greasy. The marbling is spectacular. We put all the cuts with the best fat balance into the premium kalbi, so cuts like this one can feel a bit too rich when you eat them. This one goes to the premium kalbi. Place it on the grill rack to avoid the drip pan. 3:00 PM. Lunch service ends. Want some? Is that okay?! Of course, of course! Staff meal meat. It’s just a yakiniku rice bowl. Thank you! Is this your last lunch, Mr. Ito? This is it! It’s lunch break time for everyone. During lunch break, we went to say hello to the donut shop! We also got caught up in Ameri’s mischief next door! Today we’re making remade clothes. It’s designed like this, so you can wear it loose, but it’s cuter cinched! Haha. When cinched, it creates quite a bit of volume, It turned out super cute 🎀 Actually, Maho-san. You’re on the cover of the Shangri-La leaflet! This photo that popped up on Instagram. Eh! Seriously? Look! So cute~! So embarrassing~! It’s at the cash register booth, so please pick one up and take a look☺️ Preparing for the evening service. Dried sardine oil for ramen. The key is to simmer it gently over low heat. Setting up the kitchen for evening service. (Everything’s placed right around the work area!) That’s right. If you don’t get the setup right, you can’t serve the food right away. Prepare the green onions. Pepper and grated garlic. Salt. White sesame seeds. Sesame oil. Make the namul set. Three kinds of homemade kimchi. (The secret to staying in the food business for 10 years) The secret to lasting 10 years… What could it be? Back in my student days, I played basketball for about 10 years, and even then I wondered why I kept at it. When I finally retired, what I thought about was, Back then, I kept at it because I really wanted to get better, and also because I genuinely liked it. Now, after doing this (food service) for 10 years, I realize that When I eat something delicious, my sense of being moved wins out. I’ve been pursuing that feeling, aiming for something better, so I guess that’s it. It’s not just a quest for delicious things, but there are still parts where I think, “I’m not there yet,” Sometimes I wish I could do more work like this. And then there’s the customer saying, “That was delicious!” Otherwise, in a food service industry that’s known to be pretty tough, I think it would be hard to keep going like this. (You really come alive when talking about meat!) It’s embarrassing, haha. I’m an otaku, so I think a lot of people are into supporting their favorite idols or whatever, and when they talk about that stuff, they get really animated, right? Same here! Whether you chase idols or chase meat. Ultimately, I also visit various cattle farms and such, and places like carcass processing plants, I really want to hear their stories—their thoughts and feelings about how they raise the cattle. I think we can carry on that spirit, even just a little bit. Later on, once things settle down a bit, I’d like to visit the farmers too, I feel a sense of responsibility to provide something even better, Lean cuts are quite popular and sell well. After all, many people prefer lean cuts. Compared to lean cuts, the fatty parts are indeed fattier, there are also fats that aren’t cloying, so that’s a point I really want people to know. We also trim the outer fat so it doesn’t feel too heavy, Even if you’re not a fan, we trim it carefully, making sure to remove the blood vessels. Today’s liver. Looks good, right? I think I can cut it up, so let me try it on the cutting board. Wow! It’s so wobbly. I’ll set this aside for the top cut. The part to use for the top cut. Peel off the outer membrane. The final cut is made after the order is placed. Evening service begins at 5:00 PM. Hang the noren curtains at both entrances. Rub salt and sesame oil into the beef tongue. Salted beef tongue with green onions. Delicious! Top liver. Wow! It’s so plump! Oh man! Perfect amount of garlic. See ya! So good!!!! 👍👍 I can’t handle liver, but this is doable. You can’t handle liver? I’m not good with liver! Even if you’re bad at it, can you totally handle it? Totally! This is crazy. Kimchi. Green onions. Possum. We keep handling orders one after another. Lean Wagyu beef. Egg for grilled sukiyaki. Sauce. Wagyu rib roast. Yukhoe. Sauce. Egg yolk. Here you go! Yukhoe! Meat bomb. This one from earlier! Sea cucumber. It’s quite reddish in color, Since Kamenoko itself is a tough part, It’s hard to eat unless it’s thinly sliced, so we slice it thin. Dashi soy sauce → seaweed salt → wasabi. Kamekoko seasoned with kombu. Since it was someone’s birthday today, we had birthday cake 🎂 Cute! Shine Muscat version! We’ll bring it as a surprise. Time to eat!! Top liver. Salted tongue with green onions. Meat bomb. Kombu-cured sirloin. Starting with beef tongue. Topped generously with aromatic green onions. So plump and delicious you could eat it forever!! The key is to grill it a bit longer! The scallions and fat bomb exploded in my mouth 💣 🐧 Thank you so much for filming all day today! Thank you! Come eat with us~! Come~! We’ll be waiting☺️

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焼肉拉麺　香格里拉　（シャングリラ）
営業時間　昼の部　11:00~15:00
　　　　　夜の部　17:00~23:00
TEL 　　　0285-42-5925
定休日　　月曜日
住所　　　栃木県小山市城山町２丁目９−１６ 1階
Instagram https://www.instagram.com/yakiniku.ramen.shangrila/?hl=ja
MAP　　　https://maps.app.goo.gl/SwtXrQYU2WiKLeFu7