早朝３時半開始市場アニキが作るコスパ最強海鮮市場メシが凄い！

早朝３時半開始市場アニキが作るコスパ最強海鮮市場メシが凄い！

Seafood Bowl Market in Kakiou, Nakama
City, Fukuoka Prefecture Run by fish
professionals Popular for sashimi, seafood bowls, and
set meals using fresh fish caught that day Bluefin tuna, black sea bream, whale sashimi , flatfish, spotted pufferfish Chef’s skill shines in Japanese cuisine Sea bream simmered with bones , bone broth Generous set meals Unbeatable value seafood bowl for 700 yen Numerous affordable seafood bowls to
enjoy! Get up close with the fishmongers starting
their work early in the morning! Located inside the Onga Fish Market in Kakiou , Nakama
City, Fukuoka Prefecture . Masuda Suisan
Co., Ltd. The seafood bowls made by the
fishmongers are popular . 3: 38: Up close from prep. Vinegared rice. Mixed by machine. Rice balls. Fish tanks . Yellowtail . Fish caught in the nearby Genkai Sea .
Sourced fresh every morning from the fish
market . Also handles wholesale and processing
for sashimi and prepared dishes . This is yellowtail, right? Scaling. Sea bream. Flounder. 4:07 Staff: Does it say “arm” here? This is Gyoryu. It just has my name on it . It’s “Fish” and “Ryotaro.” It’s a
phonetic spelling . Sashimi for JA and direct sales outlets. Spear squid , turban shell, flounder, spotted pufferfish, longfin tuna. This is tuna, right? They call it longfin tuna . It’s incredibly fatty . Sea bass, pufferfish, rockfish. Pufferfish , rockfish . We need about three or four portions, so we stock accordingly. Staff) What’s tasty this time of year? Now we’re shifting to winter ingredients
like pufferfish . Amberjack family , cod, and bottom-dwelling fish start appearing,
like flounder, become more common. When
winter hits , we’re making stuff for wholesalers , sushi places, and restaurants . After that, we sell fish from the direct
sales counter . That’s the gist. Then we prep fish for the second floor and
the fresh fish market in Ekenmaru. The fish around here goes to the direct
sales counter. We gotta prepare it nicely. Stuff that makes customers think, “That
looks delicious. ” Delivering sashimi to the Onga Fish
Market Direct Sales Store . Customer
Hours: 9:00 AM – 12:00 PM I had some coffee. I’m 61 . My dad is the founder. There was a place called Masuda Fish Shop. It was a real retail fish shop for the
general public. We turned it into a company. Made it a corporation . Staff: You also run restaurants now,
right?
When did you start that? About five years ago. Before that, we were just running a tent
stall there. That lasted about a year. The shop in Ekenmaru has been around for
about 15 years . Did you have any food service experience
originally? None. I was a pure fishmonger. But I tried all
sorts of things. I ran a sushi place, a ramen shop too. It’s not exactly a job where an amateur
can just jump in and succeed. I think the trade will always be around, but still, I imagine few people want to
get into this industry. It’s not that it’s dirty, but in winter it’s cold , you start early… It’s a tough job, I think . Well, that goes for all customer service
jobs . The real thrill is when customers say
things like “That was delicious!” or “I’ll be back!” When they say things like, “I can’t get
fish anywhere else but here,” that’s what keeps us going. That one comment from a customer is what
keeps everyone motivated . Plus, there’s the profit involved. If you can make it work somehow, you use that as motivation. I come in at 4 AM . Once I’ve got things mostly sorted here
, I head over to They have their own staff over there, so they’re prepared. We don’t have people, so I just have to work my hardest. We’re hiring ! Spread the word, even on YouTube . Seafood (mainly fresh fish) arrives from
producers, local markets, and wholesalers . The scene before the auction . There was
less fish today due to rough seas . Staff: Is it less than usual today? It’s really low today. The president heads to the auction. First, frozen goods auction. Commission sales to buyers (customers). The president raises his hand to buy
something. This is tuna head meat. Head, bluefin tuna. Fresh fish auction. The auction start signal sounds. Auctioneer The auctioneer calls out prices. Those wanting to buy fish indicate their
price to the auctioneer verbally or using
a method called “hand signals. ” Fresh seafood is passed to the buyers. It’s easier to understand than in the
past, but there are secret codes. They do this so the general public can’t
understand the prices . Staff: Does it keep going down? This is a downward auction . Market Staff: The auctioneer calls out
the price they want to auction at. If the
customer agrees to that price, they say
“I’ll take it.” Even if an item was bought for 1000 yen, if they think it’ll sell for 2000 yen, they start at 2000 yen . If the customer
agrees to that price, they buy it. The difference between the big markets in
Fukuoka/Kitakyushu and regional wholesale
markets is that the numerical bidding terms differ
at each market . Tank auction. Wild flounder . Flounder, wild flounder . Wild , perfect ! Staff) What are you going
to make with this? Sashimi. I missed buying it . Cut that up for me, w. Staff) You do that too? Yeah, yeah , I miss buying stuff all the time .
Well, you know, if you want it as cheap as
possible, there are so many people here . Everyone’s thinking differently . Staff) What kind of work do you do? Fishmonger, greengrocer, and convenience
store . It’s getting a bit brighter outside . Market Staff) Look at the fish, get a sense of the price . Decide with
your own eyes . This one’s about 3000 yen . The way we call it is basically, 12345.
There are various ways to call out prices,
but “ryang” is 2, and “ten” is 3 . You have to learn that first thing. You can’t work at a fish shop or the
market without it . Everyone starts by memorizing the
symbols. Even when ordinary people watch, or there’s TV
coverage, say you buy something for 2800 yen , the fishmonger will mark it up when
selling, right? It seems so cheap but maybe they’re trying to hide the cost
price ? Staff) Isn’t it hard to set the starting
price ? Yeah, that depends on the auctioneer,
right? The bidders look and think, “This is about
right today,” or ” It’s a bit low today, so it’s a bit
high .” Then it’s just a feeling. Training auctioneers at our company is
pretty tough . Getting that feel … There’s no manual for it , you know? That’s why it’s hard to
train successors , right? You hear them shout “Ai!”
sometimes, right? What’s that about? That’s just a rallying cry, pumping themselves up, right? They’re motivating
themselves and the buyers too, like ” Buy
it at this price! ” Do you get pumped up when the bidding
starts? Yeah, if I think today’s supply is low , I have that mindset of needing to sell
it for as high a price as possible . Conversely, when there’s a lot, I think,
“We won’t sell it today, so we need to
move it quickly .” We can’t let it sit cheap; we have to
keep the flow going smoothly. If it gets stuck midway, it actually
becomes harder to sell. So I try to keep things flowing smoothly .
That all depends on the individual
auctioneer too . Staff) What are the characteristics of
each market ? Local ones like like Ashiya
or Kanazaki, are close to the sea . So we get quite a lot of fresh local
fish. Today’s rough weather means there’s
nothing at all, but usually when it arrives, the fish are still moving well or swimming
well. We get quite a lot of fish in that
condition . Squid, for example, are still completely
transparent . That’s the characteristic here . This is black sea bream, right? This is
yellowtail, right? Two spear squid from the net, and this is red seabream . Staff) Is it just okay today? Nah, today’s really slow. Seriously . Fish don’t like wind either . Wind’s
worse than rain, it makes waves. Compared to the old days, it’s way
stormier now . Weather’s crazy, right? Strong winds
like abnormal weather. Even low pressure systems blow like
typhoons. How’s the sashimi ? Not much? Then let’s go for black . Two pieces? Two pieces, one fresh
delivery . Depending on the fish , some are better
simmered , others better as sashimi . Plus
freshness matters. Fish isn’t like a butcher shop
with stable supply. You never know what’ll be at the market
each day. Freshness changes daily too. You really
have to decide on the spot . Matsukawa shrimp (Yoshi Shrimp) A sweet
shrimp from the Penaeidae family with rich
umami. Receiving fish from Karato, laying them
out for auction . Cold? You’re not cold ? Really? It’s the eyes and gills, right ? The redness of the gills here. Fresh ones have red here . Older ones turn black. Skipjack tuna , then rockfish, pollock, wild sea bream, and wild
yellowtail . Staff) How many kilos is this roughly ? How many kilos do you think? An 8-kilo yellowtail (Hiramasa) . Bluefish are for same-day sale. Whitefish and stuff that can be prepped
tomorrow gets held for tomorrow. Tiger pufferfish, black sea bream, bled whale, whale sashimi. This is called the “tail meat,” the part
with the most fat. This side is the red meat. Tail meat (tail meat) Delivering seafood to JA’s direct sales
store: Kappa no Sato Wakamatsu Store, Wakamatsu
Ward, Kitakyushu City. Business hours : 9:00 AM – 6:00 PM.
Regular closing day : Every Wednesday . Stocking the fresh fish section . Opens at 9:00 . Regulars) It sells out early . The
goods, you see . Buying various kinds of sashimi. The taste, well, it’s fresh so it’s
totally different. There’s sweetness. The fish, you see . This is also delicious. It has roe inside . You’re here, right? It has roe inside, so buy this and cook it. This is flounder . Flounder, you see, with roe
inside. I prefer it simmered, but I like it fried
. It’s based on customer requests. Thank you. I’m back . Welcome back. Inside Onga Fish Market. Seafood Bowl
Market. The shop is on the 2nd floor . Tables, counter seats. Business Hours : 10:30 AM – 2:30 PM
Regular Holidays: Tuesdays and Wednesdays . 7:58 AM . The chef prepares ingredients
. He cuts shrimp for tempura. Shrimp for shrimp fries. Shrimp fries . I’m still new, newbie. Long, long time . About 10 years since I came here . Combined, I’m 64 . Staff: Have you been doing Japanese
cuisine for a long time? Yes, yes, yes. How old were you when you started? Since I was 18, always in Osaka . Cabbage . Daikon radish . To prevent it from falling apart when
simmering, round off the corners. When making simmered dishes , use rice washing water to remove
bitterness from the daikon . It also
brings out the sweetness. Cooking rice. The chef’s meticulous work shines in the
simmered dishes. Taro root. Freeze-dried tofu. Daikon peel is used without waste for
kinpira. Sea bream bones. Pour boiling water over them and wash. Prepare simmered sea bream bones per
serving. Arrange them. Sake. Skim off the scum. Sugar. Mirin . Season with tamari soy sauce, sugar, and
mirin . Fish trimmings for the broth . Two types
of miso. Make the fish trimmings broth. Carefully skim off the scum . A broth rich with the umami of fish. Add the scum-removed daikon , carrots,
shrimp balls, and parboiled chicken thigh
meat . Sugar, soy sauce, and mirin. Red chili peppers. Turban shells. The head chef prepares staff meals . 10: 30 Open Menu Introduction Seafood Rice Bowl 700 yen Today’s Local
Fish Rice Bowl 1200 yen Tuna Toro Rice Bowl 2750 yen Tuna Rice
Bowl 1200 yen Seafood Oyako Rice Bowl 1650 yen Salmon
Roe Rice Bowl 1750 yen Squid Rice Bowl 1200 yen Ladies’ Seafood
Rice Bowl 1200 yen Sashimi Set Meal 1800 yen Fish Stock Stew
Set Meal 2000 yen Mixed Fried Set Meal 1200 yen Tempura Set
Meal 1200 yen Fried Horse Mackerel 500 yen Fried Shrimp
900 yen Fish Head Soup (Single Item) 200 yen Miso
Soup → Fish Head Soup (Change) 100 yen Fried Oysters (Winter Only) 700 yen Whale
Bacon 1300 yen Ticket Machine Next to Entrance “Seafood Bowl Market” is self-service.
Ordering Process” A couple arrives studies the menu… They purchase the Seafood Rice Bowl,
Today’s Local Fish Rice Bowl, and the Fish
Broth Change. They hand their meal tickets to the
counter . Vinegared Rice : Cherry Blossom Flakes, Perilla Leaves,
Shredded Egg Seafood Rice Bowl: Onion, Green Onion, Sesame Seeds , Tobiko , Shredded Seaweed, Lemon, Vinegared Lotus
Root Seafood Rice Bowl (Limited to 10 servings
per day) 700 yen Fish Broth Change 100 yen Staff: What’s in the Local Fish Rice Bowl? Today it’s six kinds: flatfish, sea bream,
salmon, flounder, bonito, and pufferfish . Does that change every day? Yes, it changes . We didn’t have horse mackerel today, but sometimes we have horse mackerel or other
varieties. Preparing today’s local fish bowl . Six kinds of daily-changing sashimi . Tobiko, lemon, vinegared lotus root .
Garnish with green onions, onions, shrimp. Local fish bowl. Vinegared mozuku seaweed. (Side dish) Today’s Local Fish Bowl is ready. Receiving the order. Ginger pickles, wasabi, small plate, and a
bone-removal tray underneath. Feel free to use them . Today’s Local Fish Bowl: ¥1,200. Six types of fresh, daily-changing
sashimi. Soy sauce . Shrimp. Yellowtail, sea bream , salmon, flounder . Man who ordered today’s local fish bowl. Fish bone soup. It’s the best. The sea bream broth really comes through
and it’s delicious. One man in yellow clothing. Selected the limited-quantity seafood bowl
for ¥700 . Self-service water, tea . Seafood bowl with outstanding value .
Miso soup and small side dish included for
¥700. Group of three arrives. This looks pretty tasty . Takeout corner . Sashimi, various
prepared dishes for sale. Choices. Three seafood bowls also ordered. Miso soup . Seafood bowl 700 yen . Let’s eat! Order for the local fish bowl goes through . Dip the sashimi in wasabi soy sauce… Take a hearty bite with the vinegared
rice. One man orders the sashimi set meal . This morning’s auction-won 8kg amberjack. Sashimi set meal . Head to the second floor . Set meals come with fish head soup
instead of regular soup. Free rice refills with set meals . Sashimi set meal is ready! Sashimi Set Meal (with fish head soup)
¥1800. Five kinds of fresh sashimi. Soy sauce . Fresh yellowtail Topped on white rice, it’s the best. Salmon . Getting this many kinds at this price ?
You don’t find that often, right? Even in Kitakyushu where sashimi is
relatively common, places offering this much variety at this
price are rare . The sashimi set meal made by the
fishmonger is definitely the real deal . It was delicious. Satisfied, we’ll be back. 11:27 Local Fish Bowl. A customer who visited once and became a
repeat patron. Returned their own dishes after finishing. Regular customer arrived. Chose the simmered fish head set meal. Simmered sea bream head. Simmered slowly
until glossy . Plated . Carrot, bamboo shoots, taro, okra,
eggplant . Sweet and savory broth poured over . Simmered Fish Trimmings Set Meal. For the customer waiting for the Simmered
Fish Trimmings Set Meal . Sorry to keep
you waiting . Here you go. We’ll take that . Rice refills are available . Seafood Oyakodon (Salmon and Salmon
Roe). Regular customer living nearby . Delicious! Staff) Do you come to the shop often? Just here and there. About once a week. It suits my taste . Since coming here, I don’t go to other
places much anymore. It’s new and has an open feel, you know? Is it different from eating at
home ? It is. A man in work clothes enters. Squid rice bowl . Soy sauce on the bowl . Let’s eat! He devours the bowl heartily. Warms his body with fish head soup . Thank you for the meal! Finishing lunch quickly, heading back to
work . Three guys in work clothes. Salmon rice bowl. Tuna rice bowl . Tuna and salmon bowls, huh ? It’s good here—reasonable and tasty . Staff: How’s the flavor, sir? It’s delicious, the best. Thank you for the meal! Sashimi with simmered fish head set meal, please.
Sashimi with simmered fish head set meal . Simmered fish head set meal
(with fish head soup) ¥2000. Four kinds of sashimi. The chef’s dedication shines through.
Simmered vegetables and fish head. Carrots, bamboo shoots . Sweet and savory simmered sea bream
head. The pairing with rice is insane… Four kinds of fresh, springy sashimi .
Filled with a luxurious seafood set
meal…! Seafood Bowl Market Run by Fish Pros If
you want delicious fish, this is the
place! Fresh seafood sourced directly from local
fishermen We follow the second-generation owner of
“Fisherman’s Hut” ! Sushi, sashimi, tempura made with their
prized seafood . Dishes born from meticulous preparation . Holy crap ! The simmered fish is insane… it makes
you keep eating rice… Three kinds of seafood fry. Preparing squid that was swimming in the
tank just moments ago . Wow~ Here it comes! Live-prepared squid. Squid tempura . So good! Itoshima City, Fukuoka Prefecture. Nokita
Fishing Port. 3:53 AM. Preparing for squid fishing. Staff: Mr. Nakagawa, do you go fishing
every day? I don’t go fishing myself, but I go fishing with him quite a bit . We catch
rare fish like striped bass together . I leave the actual fishing to him. Our relationship goes back to my dad’s
time , so it’s been about 10 years. He reliably brings in squid, so he’s a big
help. He’ll start fishing as soon as it gets
light and start catching them. Captain Tanaka drops the gear. Fishing during the wait . Caught
something… Spear squid . Staff: The color changes like this, right? It
changes color. Once you kill it , you do the brain-smash kill, right ? 5:01 Staff: How’s the fishing this year? This year’s been pretty good. Fukuoka City, Fukuoka Prefecture, Nishi
Ward 10-minute walk west from Kyudai
Gakken Toshi Station Along National Route 202 Ikesu Ryori Gyoshi Goya A restaurant specializing in fresh seafood
in Shusenji, Nishi Ward, Fukuoka City 9:22 An employee who’s worked here over 20
years since the previous owner’s time
arrives for work. A large fish tank sits in the center of
the restaurant . Here, you can enjoy dishes made with
freshly caught live fish. Recommended : Fisherman’s Hut Set Meal
1700 yen , Sushi Set Meal 1600 yen, Tempura Set
Meal 1100 yen. Broth made with konbu from southern
Hokkaido. Preparing for lunch, so mostly prepping set meals . Then it’s things like getting the
sashimi ingredients ready. Shiitake mushrooms, preparing chawanmushi (savory egg
custard), wrap and into the refrigerator. Remove the unusable tips from the green
onions. Chop the green onions . Grated daikon radish . Small side dishes. Nanbanzuke pickles. Eggs. Mirin. Soy sauce. Chawanmushi egg mixture. Homemade pickles . Pickled cucumbers . Pickled daikon radish. Steam for 10 minutes . 9: 54 Fishermen return with morning catch squid. Weighing . Owner’s pickup truck with fish tank . Transport squid to shop in pickup. Arrive at fisherman’s hut. Transfer squid to tank . Red rockfish . Red rockfish is the local
name for scorpionfish in northern Kyushu. For simmering . Sea bream. While bleeding the sea bream, prepare squid. Boil squid . Prep squid for squid shumai . Prepare sea bream . Perform nerve pinch to Preserving fish
freshness and flavor. Efficiently preparing fish . Salmon. Tuna arrives from the supplier. 4.2kg tuna . Mmm! Looks delicious! Calm atmosphere inside the restaurant .
Spacious tatami seating area. Fresh spear squid and live fish sourced
directly from local Itoshima fishing ports
and fishermen . Grilled fish set meal 1000 yen. Seafood
rice bowl 1200 yen . Directly shipped from Yobuko . Live
squid sashimi 1980 yen. ~ Salt-grilled horse mackerel 1000 yen,
Sazae shellfish baked in its shell 700 yen , Squid course 2500 yen, Premium sushi
2000 yen , Alcohol, Soft drinks. Opens at 11:30. Customers arrive as soon as it opens .
Parking for 10 cars. Fried items breaded and fried to order: Shrimp, horse mackerel, squid . Freshly fried three kinds of seafood
tempura. Miso soup with rich dashi flavor. The proprietress (The owner’s mother) Fried Set Meal 1200 yen. Fried set meal comes with sauce . A bite of fried horse mackerel with
tartar sauce . Goes great with rice… Ordering the Sashimi Set Meal. The owner skillfully prepares the fish. Sashimi Set Meal 1200 yen. Amazingly, rice refills are free. A regular who comes at least three times a
month. A bite of fresh squid… Scarfing down rice . Sipping miso soup . This combination is
irresistible. Finished in no time . A family of three arrives . Making fried rice. Stir-fry onion, carrot, fish cake, and
char siu. Salt, pepper, umami seasoning. Egg . Green onion. Soy sauce on the pan edge. Fried rice . Let’s eat! Seafood bowl 1200 yen. Tempura set meal 1100 yen. Can I get it? Yes, sorry. Thank you. Rice up front . Yeah . Pouring special sesame sauce over the
seafood bowl… A hearty bite! Tempura fried to order . Grated daikon radish. Chawanmushi . Firm-fleshed rockfish simmered sweet and
savory. Simmered rockfish 900 yen. Fisherman’s Hut Set Meal 1700 yen
(Sashimi, simmered fish OR tempura OR
grilled fish) Salmon, sea bream, yellowtail, squid. Sea bream sashimi . 7 kinds of seafood and vegetable
tempura. Whiting tempura . Satisfying recommended set meal. Sushi Set Meal 1600 yen . Since it’s been a while since I came, let’s eat slowly. Staff) How’s it been since your last
visit? Delicious, as always . It’s just right . Feels like mom’s cooking. Exactly. Ordering the Squid Course. Preparing squid that was swimming in the
tank just moments ago . Squid Course (for 2 or more) 2500 yen
per person . This is the squid for the Squid Course . Your simmered fish set meal will come
next. Please enjoy the squid while you wait. Taste test. Soy sauce . The simmered fish is ready! Miso soup. The simmered fish set meal ordered with
the squid course. After finishing the live-prepared squid ,
you can choose any sashimi, tempura, or
salt-grilled fish for your next course
free of charge. Drain the squid. Dust with flour . Turn the finished live-prepared squid into
tempura . Tempura of tentacles and fins. Crispy, thick-cut squid tempura . This was
insanely delicious… Grated daikon radish. Enjoy with tempura
dipping sauce. Here you go, squid. If you prefer salt , please help yourself . Staff: Is this usually available? No, only on special occasions. Like when we go fishing and happen to
catch it, or when we get it from the
fishermen . It has various fish in it . We put it on the menu occasionally when
it’s available. If someone asks for it , we serve it. Let’s simmer this. Mirin, sake , soy sauce , sugar . Huge! Live rockfish simmered in soy sauce,
around ¥3000. (Price varies by size and
season) Sweet and savory seasoning with a
home-style flavor . Pairs perfectly with
rice—you won’t be able to stop eating it . The simmered tofu was also incredibly
delicious… Thick-fleshed horse mackerel. Remove scales . Take out the innards and wash thoroughly. Remove the gills . Pat dry, season both sides with salt and
pepper . Coat lightly with flour and fry
immediately . Looks delicious… Yum! Fried Horse Mackerel : ¥1,000 ~ (Price
varies by size) Live-Cut Squid Sashimi: ¥1,980~ (Price
varies by size) Prepared immediately after catch, still
moving and utterly fresh. The translucent
squid is a feast for the eyes too. Served with sashimi soy sauce . Crispy,
chewy texture . The more you chew , the more sweetness
you taste . Staff: Is Mr. Nakagawa the
second-generation owner? Yes, I’m the second generation. My father, the first generation, was a
fisherman. I took over after him and run it now . Is the proprietress your mother? Yes. She handles various tasks around the house and manages the shop . Were there any particular challenges
when you took over the shop ? Since I wasn’t a fisherman myself, building relationships with local
fishermen was tough. But thanks to my father’s connections, he introduced me to people and helped
smooth things over, so it went relatively smoothly . Do you have any recommended menu items? Our recommendations are local fish, which
we often get directly from the fishermen.
But our absolute top pick is spear squid. We serve it as sashimi and also as
tempura. I think it’s delicious, so please try it. I used to dislike fish and couldn’t
eat it myself. But even someone like me, who disliked
fish , found fresh fish and seasonal fish
delicious. That’s why I’m particular about the fish
we use. If I think it’s delicious, fish lovers will definitely think it’s
delicious too. We always strive to serve fresh fish. Filming later : Exclusive coverage of the
annual Squid Festival. Live-cut spear squid at half the usual
price. Squid course offered at ¥1,980
instead of ¥2,500 . You see, the squid are quite large. How big should we make it? Yes, next squid! Yes! Squid, right ? I wasn’t supposed to be filmed lol . Welcome ! Staff: How much squid is served at the
Squid Festival? Weekdays: 10 to 15 kilograms. Weekends: around 20 kilograms . 20 kilograms? How many squid is that? About 60 squid, averaging 300g each. Yeah , it feels like we’re constantly
preparing squid. Wow~ Here it comes! Staff) Why did you come to Fisherman’s
Hut? My friend said they’re having a squid festival now
and that it’s delicious . How’s the taste? It’s delicious! Plenty of volume too . The squid is tasty. Since it’s Saturday, there were lots of
families. Let’s eat! Staff) What kind of gathering is this
today? Grand golf. An older folks’ gathering . The senior citizens’ club . Senior citizens’ club , huh? Why did you choose this place ? Do you come here often? Well , it’s the Squid Festival. So you came for the Squid Festival. Just
came on a whim . How’s the taste? It’s delicious. Not really. The squid tempura arrives. Delicious . Delicious, delicious . There are customers here . It was super tasty! Thank you! Thanks! Two women arrive. How much is the squid sashimi? 2,000 yen . We’ll take it! Is that okay? 2,000 yen . Squid shumai . Squid, right ? One bite of the squid shumai… Delicious seafood gourmet makes the sake
flow… I’ve been here about ten times . Staff: What kind of gathering is it
today? Friends? Yes, friends. Your Japanese is very good . No, no, no, not at all . I’d like to hear your thoughts on the
taste . How was the squid? Delicious . It was delicious! Staff: How’s the taste? Delicious! The simmered dish is super tasty. Tempura, grilled, or all sashimi? Tempura. This is tempura. Making squid tempura. Dip the squid tempura in the dipping sauce
and take a bite… Oh, wow. So good! A parent and child visiting the shop for
the first time … moved by the
deliciousness of the squid tempura… We looked up seafood places and this one
seemed the tastiest, so we decided to come here . We made the right choice, huh? The sashimi was insane. The seafood dishes at “Fisherman’s Hut,”
where the second-generation owner works
hard were amazing . Okay~! So, how much do you want? Customer) Regular size . Is regular size okay today? Is a large rice okay? Customer) Mega size. Oh ho ho, that’s rare . “Hamburg Katsu” It’s like a minced meat cutlet, but once
you try this, you can’t go back to regular
ones . It’s incredibly delicious. You’ll feel happy all the way home. Fukuoka Prefecture, Kitakyushu City,
Kokurakita Ward , Uomachi Shopping Street , Uomachika , Umai-chya Street. Head to the basement floor of the building
and go further inside . Tamagawa Shokudo, a 105-year-old
establishment focused on flavor . Kitakyushu’s rice bran food culture .
Kokura-origin yakisoba . 5 table seats . Simple interior. On the table : mayonnaise, soy sauce,
sauce, chili pepper, pepper. Table seats in the back. Hours : 11:30 AM – 10: Clos ed Wednesdays. Entrance on opposite side . Daily Special Set Meal 890 yen. Grilled
Fish Set Meal 920 yen. Bacon & Egg Set Meal 920 yen. Katsudon 950
yen . Choice of side dish included with set
meals. Additional single items 190 yen
each. Rice in set meals can be substituted for a
side dish. Grilled Offal 1060 yen. Ham & Egg 580 yen. Napolitan-style Yakisoba 780 yen. Chicken
Sauce Grill (Curry Flavor) 840 yen Finish off the fermented rice bran miso? This is insanely delicious. Thank you. If you like it, you’ll finish a whole bowl
with just that miso , right? I’ll finish a whole bowl of rice . Grilled miso, huh ? This is truly a dish only our place has. I tried it for the first time. Before coming here, when I worked at a
high-end restaurant, you see … staff meals, my mom’s staff meals … all of it was staff meals. From my high-end restaurant days . Staff: Where are you visiting from
today? I’m from Sapporo . For work . How did you find out about this place? I was wondering what to have for lunch, just wandering around, and it caught my eye. I thought , “This is the
place . ” How’s the taste? It’s amazing! It’s delicious . Do you have any recommended menu items? The dishes that got media attention are the fermented rice paste stew, the grilled
udon, and the chicken karaage called “Shiten-nichi. ” What my parents told me is, basically,
make all kinds of set meals , let customers eat what they want, and run the shop with the idea of making
them say, “That was delicious . ” So I don’t really recommend specific
things. But sometimes, in the daily specials , we have fresh sashimi . We get it whole,
like 4-5 kg. 5kg tuna . Today it’s tuna . If we have fresh tuna , we always include it in the daily special. On those days , I might say something like
, “This sashimi is especially delicious
today, so I recommend it. ” It’s skipjack tuna, it’s fresh tuna. Even so, compared to other places, it’s
still a mega-sized portion . Our omelet rice comes in regular and large
sizes. For dishes like katsu don, we make three
sizes: regular, large, and mega. We ask customers at the time, ” If you can
eat a lot, go for the mega size .” It’s a substantial amount. Normally, the lid would close, right? But
with this, the lid floats. That’s how much rice there is. a
substantial amount. We don’t change the price. Even for regular rice, we let you get refills up to the mega
portion, right? If you can eat that much , you should fill
up on something delicious, whether it’s a
bowl or anything else . That’s why we go up to the mega portion. The curry
rice portion is huge . Plus, you can get two servings of curry
rice. For the curry rice monthly special , it’s
only on the first Monday. The large portion comes first. Of course,
it changes daily. When we say large portion, it comes on a
plate like this. So, if you compare it to a rice bowl, the
mega-sized portion comes first. If you can finish that and still want
more, you can get a second bowl. That’s
how it works . Most people eat that first bowl and many say they want just a little more.
But about 20 kids actually eat two bowls . And that’s all free. On that day alone, we serve about 50 bowls
of curry rice, including refills. The owner’s daughter makes the kombu tsukudani. simmers it with salt , soy sauce, mirin , and sesame seeds. Miso soup with chopped fried tofu The dashi that supports Tamagawa’s flavor:
bonito and kelp dashi. Bonito and kelp dashi. Plus chicken bones and shrimp shells . I’m slowly simmering it right now, The soy sauce broth—made with bonito, kelp, and soy sauce —is used for dishes like nabe-yaki udon
and chawanmushi . Salt-rubbed cucumber and onion , potato, egg , ham , salt and pepper, potato cooking water—it really enhances the umami . This combination works so well ; adding it makes a huge difference. Macaroni. Staff) Why do we remove the yolk first? It’s a waste to let it stick to the
cutting board. Reheat the kombu after resting it . Sashimi soy sauce, for coloring . Sugar. Once made, it lasts a month or two . We cook it over high heat, so I make it
as needed. Since I started making it myself , the
flavor seems to have declined. I cut the menu in half . I think it was when I was in my
twenties. Just after I started, I’d learned the
basics pretty well . The person who supported and taught me
said, “You can do it.” I just bought a
little bit at a time. I might still be a bit slow sometimes . Alright, let’s season it now . Use 450g of mayonnaise, 4 bottles . Macaroni salad complete . Kombu is done too. Today’s fresh tuna is really tasty, you know . Yes, welcome! Daily special set meal: 890 yen . Fresh tuna, plump and springy . Enjoy it
with sesame, wasabi, and our special soy
sauce dressing. The macaroni salad , made with time and
care, is rich and creamy . Macaroni, chawanmushi, and salad. Big rice portion, right? Yes, that means two small side dishes . Cabbage with sauce . Juicy hamburger
cutlet . Makes you want more rice… Refills on rice and miso soup. Wash it down with chawanmushi . Staff: Do you come here often? Yes, about three times a week. I come for dinner, between work shifts. You really take good care of me . Why do you come so often? Well, it’s delicious, obviously. But after paying the bill and heading home, I feel so happy on the
way back. I love it here . Another solo diner . It’s delicious!
Skipjack tuna , hamburger cutlet , large rice . Coming right up . Daily special set meal: Hamburger cutlet
and sesame tuna (sashimi) . Two main dishes, and it’s the ¥1,350 one. This is incredibly delicious. It’s called a hamburger cutlet, but it’s like a minced meat cutlet. Once
you eat this , you can’t go back to
regular ones. I don’t think you find cutlets like this
often . The juices just overflow… Seriously, it’s delicious. The customer next to me ordered the
hamburger cutlet too. Okay, how much do you want? Leveled off . Is leveled off okay today? Rice refill now . You can get one free refill each of rice and miso soup. We
have a refill system here. One free refill
each of rice and miso soup . Clean plate!
It was a super satisfying dinner. Delicious. One man in a suit. Fried Gyoza Set Meal . Two small side dishes . Um, natto and dried sardine rice bran. Large rice, right? Yeah, large is fine . Okay! Gyoza, dried sardine nuka miso, fried gyoza . Fried Gyoza Set Meal. Simmered dried
sardine nuka miso. Natto . Gobbled it down . Finished it in no
time. Thank you for the meal. Thank you . That’ll be 890 yen . Sorry for the trouble. Good work today . Regular customer arrives. Large rice okay? Mega size . Oh ho ho, that’s rare . Got a cold? Make sure to eat well. Chawanmushi . Hamburger cutlet . Rice comes in small, medium, large, or
mega size . All prices stay the same. Mega rice. First, miso soup . Biting into a fist-sized minced
cutlet… Pushing the manga-sized rice into my
mouth. I come often since my company is nearby . I usually order the Shitan-style dishes. The sesame-coated mackerel and the vinegared mackerel are delicious. For the small side dishes, the macaroni
potato salad is my absolute favorite. I
always order it . Staff: Is there a particular reason you
keep coming back? It’s delicious, and I like how it feels
like home cooking . Thank you for the meal . Take care, thank
you!
Great work today! Making the tonkatsu set meal Sifting the coating flour. Egg, milk, grated yam, tonkatsu. Here you go, sorry to keep you waiting . Alright, Please help yourself to more
rice and miso soup. Tonkatsu Set Meal: ¥1,350 . Pork cutlet fried into bite-sized pieces . Juicy cutlet makes the rice go down
easily. Chawanmushi. Soy sauce broth is the key
flavor. Ordering chicken cutlet. Chicken Cutlet Set Meal . Snacking on kinpira gobo while eating rice. Crispy, freshly fried chicken cutlet. Finish with warm tea. The owner’s friendly service has many fans . A woman A woman came in . “Is the hamburger cutlet sold out?” “We have chicken tempura instead.” “Ah, then I’ll have the chicken tempura,
please . Thank you!” The famous chicken tempura is plump,
juicy, and large. Ordered omelet rice . Lit the stove . Chopped onions , chicken, and bacon. Tomato sauce, ketchup , rice . Made a thin omelet in another pan . Served with Fukujinzuke pickles and miso
soup . Omelet rice is ready, sorry for the
wait . Large omelet rice 1060 yen (Upgrade to
large size free of charge) A nostalgic omelet rice. The tangy ketchup rice and slightly sweet
thin-skinned egg are a perfect match. Do you know the Buzen area? Just before Nakatsu, on the outskirts of
Fukuoka. It started at a ryotei restaurant there in
1919 . It continued for over 40 years. After my mother moved here, it’s been 61
years. That’s 105 years total . In the basement of a building in Kokura,
Kitakyushu, there was a wonderful,
heartwarming diner. Located in Buzen City, Fukuoka Prefecture
, the udon and soba shop “Yabu”. Their handmade udon has always been
delicious. If you don’t eat the udon here , you’re missing out! The thick-cut chicken is
incredibly satisfying!
The Chicken Nanban is a must-try! The rice bowl made with their secret
sauce, passed down and replenished for 50
years, is exquisite… It’s delicious. They’ve been doing this forever. A close look at the couple supporting each
other like two legs of a tripod . Akaguma, Buzen City, Fukuoka Prefecture.
20 minutes walk east from Ujima Station . The shop exudes Showa-era charm . “Yabu” . 7:00 AM: The proprietress arrives . Founded in Showa 45 (1970) . My father started it. At first , it was a tiny shop that could
only seat about 10 people . Then it gradually grew bigger . That’s why, I wonder how many years it’s
been here now? Antiques like armor are displayed. Miso soup. Breakfast. The owner. Sometimes it hits the spot. Oden pot. Konjac. Thick fried tofu. Egg. Light the fire. Chicken meatballs . Charcoal. Udon broth. Bonito and kelp. It’s called real kelp, you know. Bonito flakes. 50 minutes. Remove the kelp. Shaved bonito flakes . Granulated sugar. Take out the bonito. Light soy sauce . Mirin . Miso soup . Heat the oil . Tempura batter. This is for tempura.
Shrimp tempura and burdock root tempura. This is how you check the temperature . The oil temperature. The burdock root for burdock root tempura
udon. Shrimp. If you don’t remove it, it’ll snap . When you put it in the oil, water builds up inside the tail . Shrimp tempura . The burdock root for burdock root
tempura udon. The landlady’s mother . Every morning, this. work. That’s all I
did. After that, I didn’t lift a finger or open
my mouth. My father started it all by himself in the 1960s . He did deliveries and ran
the shop. There was no time for prep work. He’d take a quick nap, then come
downstairs in the middle of the night to prep. I remember that sight . It was that intense . My father passed away 17 years ago now. He collapsed from a stroke and was
bedridden for three, I never saw him sick and bedridden when I
was a kid . I used to wonder , “Do grown-ups even get
sick? ” He was just such a big presence. When I was hungry but only had enough for
udon, he’d make me a huge serving and say, “Eat
up.” I’ll never forget that. Several people told me that story . It was only then that I truly understood
my father ‘s greatness . Kyoto-grown Kujo green onions, chicken thigh meat, karaage prep complete. Noodle making : foot-stomping, stretching the dough, cutting the noodles, boiling the freshly made noodles, cooling them in cold water . Shrimp tempura udon 610 yen, gobo
tempura udon 560 yen . Cucumber, crab sticks , bento, Set meal sides, Homemade vinegar using dashi , Sesame, Tofu, Potato starch, Fried tofu in broth, Thickened sauce , Bento preparation , Raw egg, Chicken cutlet, Vegetable tempura, Stir-fried vegetables, Cooking rice, Rice is done , Part-timer , Sauce, Pickled plum , Bento 550 yen , Mobile sales , Ichimi pepper , Table condiments : Soy sauce,
Chili powder, pepper Tempura crumbs Self-service oden Tatami seating Table seating Business hours Parking for 10 cars 11: 00 Open Katsudon 740 yen Yakisoba set meal 790 yen Tempura set meal 910 yen Tonkatsu set meal
940 yen Yabu 840 yen Curry 660 yen Meat udon 710 yen Tempura hot pot udon 790
yen Cars immediately started pulling into the
parking lot Two customers arrived Gobo tempura udon Especially recommend the gobo tempura Noodles are firm and chewy Noodles are delicious! It started way back when I was in high
school. 45 years? w People who’ve lived in Buzen for ages love
this flavor. Chicken Karaage. Karaage Set Meal . Customers kept coming in . Large Tempura Omelet Rice Bowl . Curry Udon. Chicken Nanban Set Meal . Rice Bowl Broth . Beaten Egg. Tempura Omelet Rice Bowl. Curry Powder. Kujo Green Onions . Water-dissolved Potato Starch . Curry Udon. Cut open the chicken thigh. Season lightly with pepper. Coat with egg yolk and deep-fry. Homemade Tartar Sauce . Served with the set meal. Soba noodles
included. Chicken Nanban set meal. Three guys in work clothes come in . Katsu-don (pork cutlet rice bowl) single
item . Ginger pork set meal with soba noodles . Fried chicken set meal . Rice and miso
soup included. Katsu-don complete. The thick cutlet soaked in broth is
delicious…! Arrange 6 pieces of crispy fried chicken Fried Chicken Set Meal Mayonnaise Bite into the juicy fried chicken! Ginger pork complete Set soba Ginger Pork Set Meal Generously sprinkle with chili pepper Staff) You mentioned you come every day,
but since when have you been coming daily? When? Well, it’s been a while now. It’s delicious . A group of three customers arrives. Salmon rice ball. Topping udon with shrimp tempura. Finished with egg. Shrimp Tempura Egg-Topped Udon . Staff: Do you come often? Here ? Well , I always get the pork cutlet rice bowl and udon . Pork cutlet rice bowl set. Soba
set. Fried chicken set with udon . I come occasionally. I think I always get a set meal . Fried chicken set with rice and udon. It’s hearty, haha. Soba set . It’s delicious, haha . The broth really comes through .
It’s tasty . Staff) Any popular menu items? Katsudon , yakisoba, and yakisoba udon. Couples come in . Katsudon set with udon . Yakisoba udon and inari . Yakisoba udon,
yakisoba, stir-fried veggies . First, yakisoba udon . Toss with sauce and stir-fry. Cook it well . Yakisoba udon , yakisoba , tonkatsu , katsudon , pepper , stir-fried veggies set , chicken katsu set , chicken katsu set . Sorry , it’s hot . Be careful . Staff) Do you come here often? Three to four times a week. It’s delicious. Chicken Nanban set meal with udon. Is rice okay with that? Yes , please! One moment please. I come occasionally . The portions are quite generous, and it’s reasonably priced and tasty, so I end up coming frequently. Today I’m having the Chicken Nanban Set
with rice and udon . There are so many menu options, and I like that you can choose based on
your mood that day. The Chicken Nanban Set , which sells about
10 servings a day . Handmade udon with a firm bite. Generously topped with homemade tartar
sauce . Making noodles during spare moments. We’re particular about using only homemade
noodles in the shop. (udon, soba, champon
noodles) Add salt water and mix by hand . Knead the dough and let it rest for
about an hour. Divide the dough. Place it in bags to mature. The base sauce for the bowls is made from a sauce passed down for 50
years. We dilute that to make the bowl
broth . Oyakodon, Katsudon , Kake Udon Set 940
yen Popular menu items at “Yabu” Katsudon made
with the passed-down sauce . The thick-cut pork cutlet soaked in
broth is amazing… Clear udon broth. Kamaboko fish cake and
green onions are a welcome addition. Warm udon broth warms the heart too. The udon noodles are thick and have a
chewy texture. Yakisoba Large 740 yen Chewy yakisoba noodles coated in savory
sauce… Stir-Fried Vegetable Set Meal 860 yen A mountain of crisp vegetables and pork seasoned with salt and pepper . It makes
you wolf down your rice! It’s fun, isn’t it? When customers always say it’s delicious . The customers who always come back . That means a lot , doesn’t it? I just hope we can keep running this place together for as
long as possible . My husband had heart
failure and was rushed by ambulance . If
it had been a little later, it might have
been too late . While he was hospitalized,
the previous owner appeared in my dreams
and cooked all sorts of things for us to
eat . Maybe it was to cheer us up? Every
night in my dreams , he served us
something different. Getting back on our
feet was thanks to everyone around us. My
father helped too . I just hope we can keep running this
business for one more day. Thank you . An exclusive look at Fukuoka’s strongest
700-yen diner! Chicken Minced Meat Deluxe and Fried
Chicken Set Meal Complete ! Refills, please ! Regular size! Rice refills keep coming!! Working men flood the cafeteria! Amazing set meals all 700 yen ! Free rice
refills!! To make 700-yen set meals possible, the
couple works hard preparing everything. Mass prep starts
early: Yakiniku Set, Karaage Set, Salt-Grilled Pacific Saury Set . Today’s lunch is decided right here! Mmm, delicious. Since the workplace is right in front of
us, thank you for the meal . Hakata Ward, Fukuoka City, Fukuoka
Prefecture. 12-minute walk from Hakata
Station . Established 2011. Marutsu Shokudo. Manager Tsu . All set meals 700 yen. Popular cafeteria
with free rice refills. 8: 05 Preparing the rice . Work hard, then eat delicious rice and be healed . That makes us happy too. Start cooking rice. Preparing miso soup . Onions. Transfer to the pot. The smell of miso soup is nice, right? Miso soup complete. Cutting cabbage. Soak in cold water. Cabbage complete . Office workers , local residents ,
people from the construction site over
there , students … all kinds . It has carbohydrates , animal protein,
You get minerals , fermented foods too. Honestly, set meals are perfectly
balanced, nutritionally complete sets. Preparing the minced cutlet mixture. Coarsely ground meat , raw egg , ketchup , Worcestershire
sauce . Mix. Roll each portion into a ball . Weigh to make them even . Minced cutlet mixture complete. Preparing the minced cutlet coating. Egg , flour coating . Egg, breadcrumbs. Minced cutlet Finished preparing the
cutlets. Making hamburg steaks. The ingredients are almost the same as for
the cutlets. Mix them. Once sticky , it’s done . Heat oil in a frying pan . Flatten them to remove air pockets. Cook slowly. Flip them over. Hamburg steaks complete . I used to work in futon sales . From about 42, I think I did that until
I was about 42 or 43. It was the bubble era, so it was all about selling high-priced
futons and getting high salaries . Now it’s the opposite of back then, low
profit margins and high volume sales. I’m
doing a completely opposite kind of work. Prepare the chilled tofu . Cut into small bowl-sized pieces. Place in small bowls . Top with condiments . Chilled tofu complete. We can’t use high-end ingredients , let
alone branded ones, but we don’t use any frozen processed
foods at all. The prep work is quite demanding, but the customers’ smiles pay me back.
That’s why I’m particular about these things. If I had staff help with prep , I couldn’t
offer it for 700 yen. So, to keep all set meals at 700 yen , my
wife and I do all the prep ourselves . Preparing sweet
and sour pork: Ginger , garlic, sake , soy sauce . Mix it in . Coat with potato starch and do a quick
fry . Fry until golden brown . Quick-fried pork done. Cutting chicken for
karaage . Chicken Finished cutting the chicken. Add the secret ingredient apple and mix it in. Fried chicken prep complete. Eat rice balls before opening . Delicious. My wife’s homemade ones are just the best. Filming a 60-year-old grandpa eating rice
balls wouldn’t be very interesting, would it? Alright, eaten. Let’s do this. Continue opening preparations . Set up tables . Clean . 11:00 Open for business . 11:00~15:00,
6:00 PM – 9: 00 Closed Sundays Total Seating: 37 Counter : 5 seats Tables : 16 seats Tatami seating: 16 seats Free pickles included All set meals: ¥700 Yakiniku set meal: ¥700 Sweet and sour
pork set meal: ¥700 All set meals come with 2 pieces of fried
chicken for ¥800 Free rice refills with
set meals. Two people (one man, one woman) entered
right when we opened. Orders are called by number. Yakiniku set meal and salted mackerel set
meal orders placed. Preparing salted mackerel set meal . Rice. Salted mackerel grilled. Salted mackerel set meal complete. Preparing yakiniku set meal . Beef. Salt & pepper. Yakiniku set meal complete. Two people from Korea . Yummy! Very Good ! Polished it off completely! Prepare the sweet and sour pork set . Add two fried chicken pieces to complete
the Deluxe Sweet and Sour Pork. A man in a polo shirt enters. Orders the Deluxe West-Kyoto-style Grilled Spanish Mackerel. Fry the Deluxe
fried chicken . Fried chicken complete . West-Kyoto-style grilled Spanish mackerel. Deluxe West-Kyoto-style
Grilled Spanish Mackerel complete . Ordering DX adds 100 yen to add two
fried chicken pieces to the set . Large, satisfying fried chicken pieces .
Richly seasoned, Crispy on the outside. Juicy meat juices burst out when you bite
in . Energy boost with these exquisite fried
chicken pieces! An order for Deluxe Yakiniku comes in. Cabbage, beef, sauce. The fried chicken is also ready . Rice. Deluxe Yakiniku is complete . Quickly washing dishes . Two men in work clothes enter the
restaurant . Preparing the Pork Belly Ginger Fry Set
Meal. Sauce. Pork Belly Ginger Fry is complete . Rice. Miso soup . Pork Belly Ginger Fry Set Meal is
complete. Preparing Deluxe Sweet and Sour Pork . Sweet and sour sauce . Deluxe Sweet and Sour Pork is complete . 11: 22 . Preparing the saury saikyo-yaki set
meal. Miso soup . Rice. Saury saikyo-yaki set meal complete . “Would you like a refill ?” “Regular, please.” Free rice refills
are awesome!! Order for Chicken Nanban Deluxe received. Chicken nanban . Tartar sauce. Minced cutlet. Aonori. Customer waiting for Chicken Nanban Deluxe . Chicken Nanban Deluxe complete . Today’s lunch is settled! Three people in work clothes enter the
restaurant. They’re waiting in line. Number tickets. Taking self-service pickles. This is self-service. Making the Deluxe Yakiniku. Beef. Yakiniku sauce. Deluxe Yakiniku completed. Making the Karaage Set Meal. Karaage Set Meal completed. Making the Sweet and Sour Pork Set Meal . Sauce. Sweet and Sour Pork Set Meal completed at
lightning speed . Sweet and Sour Pork (It was) fast. Sweet and Sour Pork Set Meal 700 yen . A hearty sweet and sour pork packed with
chunks of pork. The crispy fried pork pairs perfectly with
the sauce. The crisp vegetables add a nice accent . The small bowl of tofu is smooth and
delicious. Staff) What did you order? Today it’s sweet and sour pork . Staff) Do you come to the restaurant
often? Since the construction site is right in
front , when I’m working there, I come in quite often . It’s delicious . Today it’s the fried chicken set meal. The fried chicken is delicious . The seasoning is the best. Making the fried chicken bento . Rice. Sesame seeds. Fried chicken bento complete! Making the Chicken Nanban Set Meal. Tartar sauce. Chicken Nanban Set Meal for the waiting
customer. Chicken Nanban Set Meal complete. Two people enter. Making the Pork Belly Ginger Fry Set Meal. Ginger fry sauce. Miso soup. Pork Belly Ginger Fry Set Meal complete . Hearty ginger fry is delicious! Making Chicken Nanban Deluxe and Karaage
Set Meal. Minced pork cutlet. Karaage. Chicken Nanban Deluxe and Karaage Set Meal
complete. Men keep asking for refills one after
another. Return your dishes yourself! Grilled Pacific Saury Set Meal prepared. Rice . Grated daikon radish. Grilled Pacific Saury Set Meal complete. Order for Pork Belly Ginger Fry Set Meal
received. Onion. Pork. Sauce. Pork Belly Ginger Fry Set Meal complete. Occasionally (visits) . Hmm, Delicious. Refills in no time. A man in work clothes orders Chicken
Nanban Hamburger Steak Set. Preparing Chicken Nanban Hamburger Steak Set. Frying
Chicken Nanban. Coating with sauce . Tartar sauce . Chicken Nanban Hamburger Steak Set
complete. Three salarymen enter. Preparing Chicken Nanban Minced Meat Set. Minced Meat Cutlet. Chicken Nanban Minced Meat complete. Preparing Yakiniku Set. Sauce. Yakiniku Set and Chicken Nanban Minced
Meat Set complete . Energy recharge for the afternoon shift!
Charge! 12:21 Ordered Yakiniku Set Meal. Table 62. Preparing Yakiniku Set Meal . Carrot. Beef. Sauce. Yakiniku Set Meal complete . Table 62, your Yakiniku Set Meal is ready . Yakiniku Set
Meal 700 yen . This nutritious Yakiniku Set Meal makes
rice disappear too fast! Its rich flavor is addictive. Tender beef and crispy vegetables. Sweet white rice . Bite into the yakiniku! Be sure to try this Fukuoka B-grade
gourmet! Thank you so much . Well, it’s about time. I’ve been thinking we should start
considering a second location. Somewhere with more capacity. I think we could really make it work. Well, at 60 years old, you know ? It’s time to start now . We look forward
to your continued support. Staff: May I
get a word from your wife? Hmm, I love you so much your old photos Ultimately, we both want to be happy. A heartwarming Fukuoka couple running
their popular diner , ‘Marutsu Shokudo’.
Stay healthy forever!

0:00　中間市）海鮮丼市場 ㈲増田水産
地図　https://maps.app.goo.gl/EgqQqUaPTvUGu6c49
住所　福岡県中間市垣生1297-3
URL　https://youtu.be/KDx5p_Hi2fs

1:06:38　福岡市）漁師小屋
地図　https://goo.gl/maps/Whocmpb1wAEYBCJRA
住所　福岡県福岡市西区周船寺3-26-12
URL　https://youtu.be/KmLSJsA-wpY

1:41:29　北九州市）玉川食堂
地図　https://maps.app.goo.gl/vJrjvWn3YVYs2rFL7
住所　福岡県北九州市小倉北区魚町2-3-21
URL　https://youtu.be/HXO44kInfrY

2:06:47　豊前市）やぶ
地図　https://maps.app.goo.gl/2C4QF8FfccAQ5yCv7
住所　福岡県豊前市赤熊287-2
URL　https://youtu.be/LYLQiIu8Ku8

2:47:40　福岡市）まるつ食堂
地図　https://maps.app.goo.gl/RNP6fmttwnUrjaup7
住所　福岡県福岡市博多区博多駅南3-5-1
URL　https://youtu.be/alaOracV9dc

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