カツカレーが爆売れ！開店と同時に客が流れ込む大阪屈指の老舗カレー店

カツカレーが爆売れ！開店と同時に客が流れ込む大阪屈指の老舗カレー店

Wow, it really does look delicious . (I’ve been coming here) for about 20
years now . Staff: Is the roux different from other
places? Yeah, it’s different. A bit spicy , but also sweet. The sweetness pairs well with the rice.
It’s tasty. Staff) Do you make it by adding more broth
? I’m not sure if this is standard, but
that’s how we do it. Osaka City, Asahi Ward, Omiya. 1-minute
walk from Subway Tanimachi Line
“Senbayashi-Omiya Station” . Curry Dia . Established in 1960 . A long-established
curry shop. Look for the sign that says “A Truly
Delicious Restaurant.” Third-generation owner Mr. Otani. Seating for 21. Tables for four available. 10:10 a.m. Preparing the fried shrimp. Staff: Who originally started the shop? The one before my father. My grandfather. My father was the one who
started the curry. What my grandfather ran was a place
serving light meals and coffee. When my father took over , it seems they
decided to start doing curry. I don’t really know the details about that
part either . I haven’t heard much about
it. If we’re talking about the history of the
curry , I think we’ve been doing it for
about 54 or 55 years. Staff) The cooking consistency… We do make it a bit firmer We reduce the water a little to suit the
curry. Staff) How much effort goes into the curry
roux itself ? The main ingredients are onions and beef,
right? Since it’s beef curry, we add (the roux) is added gradually, layer by layer. Staff) You add it layer by
layer ? I don’t know if this is standard, but
that’s how we do it . (Beef) About 1.4kg. For a regular size batch , this amount is
enough, but when we make a larger batch , we add a
bit more . These are the (sautéed) onions. We use onions from Awaji Island . They
have a sweetness . 11: 30 Opening Tonkatsu Curry 1050 yen Shrimp Fry Curry
1200 yen Surprise Curry 1250 yen Steak Curry 1750
yen Rambo Curry 1800 yen Tomahawk Curry 1850
yen Coffee 400 yen Kirin Lager Medium Bottle
500 yen Ordering Tonkatsu Curry and Shrimp Fry
Curry Tonkatsu Curry 1050 yen Shrimp Fry Curry 1
¥200. Ordered Steak Curry . Steak Curry comes with salad . Steak Curry ¥1750. Steak included. Salad included . Switched from chopsticks to spoon. Ate the curry. What a treat. Finished it in no time. Thank you. Staff) Long time no see?
Yes. Staff) Have you been here a few times
before?
Yes, a few times . Staff) What did you order today? Steak Curry . It was delicious . (The portion) was
just right. Eating too much makes me sleepy. Staff) How was the flavor?
It’s delicious. It was delicious. Spicy, you know. Staff) Do you come often? Second time. Four mom friends visiting. Wow. Can’t take my eyes off it . Looks delicious . Must take a photo. Let’s eat. Delicious. Mm. That deep, core spiciness. I can handle it . (Spiciness) Totally
manageable. Delicious. I’m the only regular here. (First time coming) I think around middle
school. I invited friends saying, “There’s a
delicious place. ” Staff) What do you think they like so
much ? This flavor and the portion size. My kids live far away now, but when they come back , they say, “Let’s go
to Dia!” Staff) So your kids love it too ? It’s a favorite. Curry gets brought without ordering . Regular customer. About 20 years now. Comes about twice a week. Staff) Without ordering. Staff) Without pouring the sauce over. That’s theこだわり (personal preference). (If you put sauce on the cutlet ) the breading gets soggy,
right? I want it crispy . (The owner) knows without me saying, but we’re close . Staff) For regulars’ orders, we put the
sauce on the rice first, then add the
tonkatsu on top . Everyone knows the drill . They come all the time . Since way back, about 20 years now . Staff) What do you usually order? I always get the katsu curry. Staff) You always get that?
Yeah. Staff) Is the sauce different from other
places? Yeah, it’s different. A bit spicy, maybe a little hot . But it’s got sweetness too . It’s light, but
it’s got flavor. I don’t like stuff that’s too greasy and
heavy on the stomach . This one doesn’t weigh me down much . We add this curry here, step by step, heat it up, adjust the flavor, and when it
comes together , it turns out pretty good . We mix the roux from three pots . We keep adding it . Nothing special . We just focus on the ingredients. That’s
about it . Katsu Curry with Fried Egg on top . Fried to order . Thick cutlet. Here we go . The light, runny sauce pairs perfectly
with the crispy fried cutlet. The egg yolk is cooked just right, runny
and creamy . The yolk mixes into the sauce, adding a
mildness. Ordered the Surprise Curry with a little extra
sauce . Surprise Curry. The Surprise Curry comes with two
pork cutlets . Tomahawk Curry 1850 yen Tomahawk Curry : ¥1,850 Includes two pork cutlets , a croquette, and fried
shrimp . Double the usual rice portion . Fried shrimp with strong shrimp flavor . Croquette with crispy coating. Chunks of beef included. Curry set comes with salad and coffee. Topping: Fried Egg: ¥150 Curry sauce takeout available for ¥500 . Topping: Raw egg topping: ¥50 . Pondering the menu. Should I add an egg ? This one … or this one … Steak … or pork cutlet… Pork cutlet it is! No, steak curry. Just kidding. Two beef curries and a tonkatsu curry . We’ll share the tonkatsu from the
tonkatsu curry . Sounds good. It does look tasty. Let’s eat. The sweetness is nice . Mmm, mmm. Delicious, delicious . So nostalgic. A bit of a kick comes later. We polished it off quickly. Auntie, that was super delicious. Thank you for the meal . Thank you for the meal . Thank you . I’ve been saying it’s delicious for a
while now. At first I thought it might be sweet, but
by the time I finished eating , the spices
really kicked in. I was sweating, man. The sweetness and rice go so well together
. It’s delicious . It’s light and easy to eat . Staff) I’d like to ask about the origin
of the name “Curry Diamond”. Well, my last name is “Ōtani”. When you read “Ōtani” phonetically, it’s Dai-ya. Apparently, my grandfather
decided on it. It’s the kind of place you get hooked on
after just one visit . It’s a
long-established curry shop with regulars
who keep coming back . Located in Takami-chō, Yao City, Osaka Prefecture.
18-minute walk from JR Yao Station . Established in 1983 . Grill Shop Yano. A beloved, long-established Western-style
restaurant in the local community . 8:32 Kitchen staff, Izumi Fuki arrives
for work . He takes out the stored signboard. Starts with rice washing. Uses the famous Hachidaime Gibe’s
signature blend rice. 8:48 Second-generation owner, Mr. Yano,
arrives. Called “Chief” by the staff . Carefully checks the water level . Alright! Heats the sauce , the heart of Western
cuisine . After graduating high school, trained in
Japanese cuisine for 4-5 years , then went to Italian, then teppanyaki , and came back (to his
family home). His initial foundation was in Japanese
cuisine , training in a strict place. His dad told him to quit early on . He
faced opposition at first . Strains the potage . Starts cooking the rice that was soaking
for the limited 10 servings per day beef
curry . (Due to COVID) Customers coming to eat
dropped to a quarter. We’re focusing on takeout , doing our own flyer distribution , doing
what we can . We’re really pushing takeout promotions
. Right after talking about that, takeout
reservations started coming in
immediately. Homemade demi-glace sauce . Demi-glace sauce tastes better if you let it rest a day
after making it, rather than serving it
right away . The flavors settle, or rather , it becomes
milder . The restaurant’s specialty, We peel the large tiger prawns used for
our fried shrimp , leaving the heads and
tails intact. Preparing the frying oil. The rice is done cooking. Shaping the hamburg patties. Grilling them . 9: 41 The original owner’s father
arrives for work . Staff call him Master. Master also begins prep work. Shreds cabbage. His knife skills are still sharp. Father and son side by side doing prep. Next, finely chops onions. A long-established Western-style
restaurant beloved locally . 10:12 Part-time server Kei-kun arrives. This is the crab cream croquette . Almost everyone who orders it once
orders it again. Staff) From flour ? Add butter to flour , then flour,
salt, pepper… Make a white roux . Roast it in the oven to burn off the floury smell . Then
stretch it out with milk and butter . After that, seasoning : brandy, cheese,
salt, pepper . Then add crab meat and such. Pour it into a
tray to set, then cool and solidify . (Prep) takes at least two hours . They took all the good stuff! Mopping the storefront, carefully mopping inside too. Processing the shrimp peeled earlier . Changing into chef coats for service . The chief changes too. Preparing takeout bento boxes . Packing the finished dishes. The fried shrimp is so big it’s
practically spilling out. Special Lunch 1800 yen . 11: 00 Opening. Special Lunch ¥1800 . Daily Lunch Special
¥1000. Special Lunch ¥2100. Beef Curry ¥1400. A group of four arrives : a couple and
their grandchild . Customer) Four Special Lunches. The most popular lunch is the Special
Lunch. The carefully prepared shrimp are fried
beautifully. Special Lunch ¥1800 . Fried shrimp, hamburger steak, salad,
Rice. The quintessential Western-style
lunch . Delicious! Well, it’s famous, so if you don’t come early, it gets
packed, right ? That’s why ( we came right after
opening) at 11:00. Staff) How’s the taste? It’s super delicious! I’ve had it before as a bento , but it was amazingly tasty . Eating it here is
totally different. Freshly made is different . In addition to takeout , they also do
Uber Eats and Demae-can. Because of that, they get a significant
amount of bento orders . Daily Lunch Special: ¥1,000 . Small Shrimp Fry Curry: ¥1,600. This couple apparently came after seeing
it on the TV show “Omoimai no Ten”. (TV
show ) and came to visit. It was delicious. I
especially love fried shrimp, but I never
imagined they’d be this big. The lunch
features an omelet, soy sauce-glazed skirt
steak , and topped with a giant fried
shrimp . Special Lunch: ¥2,100 . The
omelet shines with a stunning brilliance .
A family of three visited. Owner)
Everyone’s having curry today . Owner: Thank you. I’m glad you like it . Actually , there’s a reason all three of
them are having curry… Mother: Last time we ate at the counter, I was full just from the plain rice and
couldn’t eat more. Then (the owner) poured curry roux over it
for us . I was so touched. I could eat the rice at the counter . He said, “Come back for curry next
time,” So we came back a few times. The curry is
delicious , so we’re fans now . We’re fans of the staff too. They’re so efficient . I’m sure we’ll come back for curry again . Omelette Curry: ¥1,500. It takes about two days to prepare the
curry , so we only serve 10 portions a day . They add steak trimmings and simmer it. Of course, the omelette is
melt-in-your-mouth tender . and absolutely
exquisite. During peak times, Mom helps out too. The whole family runs the shop together. Baby drinking potage . Baby: Mmm, yummy. Then a bite of hamburger steak. Got a camera-ready smile. The shop is packed. The kitchen, far from spacious, works in
perfect sync to serve the food. Making ketchup rice . Spreading a thin layer of egg in the
frying pan … then ketchup rice on top… And here comes the Western-style
restaurant owner’s showstopper . Truly impressive skill. Omelette rice: 1000 yen. Along with in-store orders , takeout
orders are prepared efficiently. Daily lunch special: 1000 yen. The potage was delicious. My first adult-sized hamburger steak. I happily ate it. Steak set meal: 3300 yen . The overwhelmingly popular seasonal
lunch. The presence of the shop’s specialty, the
giant fried shrimp …! Crispy coating and plump shrimp, enjoyed
with special tartar sauce . Packed with meat right down to the head . The hamburger steak was fluffy and
tender. 14:00 Close . Preparing for dinner service . The master chef elegantly cuts tomatoes for the tartar sauce. Peels boiled eggs. Mashed them with a masher. The mayonnaise for the tartar sauce is
apparently made from scratch . Eggs with salt, and mustard into the
eggs, mixing well . Then, while adding oil and vinegar, he
mixes relentlessly . He keeps alternating the mixing until it
becomes mayonnaise . Once the mayonnaise is done , he adds
parsley, egg, and pickles to make the tartar. Finally, the tartar sauce is
complete . The master continues cutting vegetables
for dishes like omelet rice . Mr. Hachidaime Gibe, the rice merchant,
arrives . He mills the rice to minimize damage . This extends the time before it loses
warmth and keeps the surface smooth,
preserving texture . Staff: ” Do you supply to Yano-san ?
What are the characteristics of your
rice?” Since Yano-san specializes in Western
cuisine, they serve a lot of rice. We blend it to complement dishes like
fried shrimp or hamburg steak—sweet yet
with a firm texture , not hard, and smooth
going down . Truly, the 8th Generation Gibe-san
inspires overwhelming trust . After customers leave, it’s staff meal
time. A completely different vibe from work—the
playful Izumi-kun . What a fun workplace. Staff) When did you start at at the family
restaurant? About seven years ago . My dad had a stroke about fifteen years
ago and suddenly collapsed. I was managing
a restaurant in Minami at the time, but since my dad wasn’t there, the family
shop couldn’t run . It wasn’t my dad who said , “Come back,
won’t you?” but my mom and sister who said, My dad doesn’t usually say things like
that , so it was more like everyone around him saying,
“Come back,” and that’s how I ended up
here . My dad overcame a serious illness and
still stands in the kitchen today . His son supports him . It’s a wonderful Western-style restaurant run
by a family . Izumi-kun, who’s been here for four
months, barely takes breaks and focuses on
his training. He carefully sharpens the knives so his
seniors can use them comfortably . 17: 00: Dining staff arrive. Dinner service begins . Fillet Escalope ¥2200 Prawn Fry ¥2600 Beef Stew ¥2200 Special Curry ¥2100 Grilled Meat Set Meal A4 ¥2200 Prawn Set
Meal ¥1500 Seafood Dinner ¥4300 Steak Dinner ¥6800 Special Dinner Course ¥8000 Royal Dinner
Course Market Price Dinner service continues to offer takeout,
Uber Eats, and Demae-can delivery . Special lunch
items and daily specials are also
available for dinner . Kids’ Lunch 1,000 yen . It’s practically a work of art. Dinner service fills up in no time . Takeout orders keep pouring in. Staff) What’s the best thing about this
restaurant ? The best part is the owner has been
running it for 40 years , so he has connections everywhere . But the chief and the owner often argue. That’s pretty funny . Staff) How long have you been working
here? I started part-time around this time last
year . My parents live nearby, so I’ve been
eating here since I was little . When I mentioned working part-time , they suggested , “Why not try working
here?” so I gave it a shot. Beef Stew 2200 yen. When you think, “I kinda want Western
food~” or “I want omelet rice” or “I want
fried shrimp,” there’s really nowhere else. It’s such a wonderful restaurant . It’s definitely supporting Yao’s
Western-style eateries ! “It’s fine, we’re closing soon!” I savor the regular’s words. 19:30 Last orders . I handle the remaining takeout orders
and closing tasks simultaneously. The final order: Shrimp Set Meal 1500 yen. Today’s business ends safely. 20:00 Closing time. Good work, everyone ! The master is heading home too! 20:19 Employees go home. The shop and the food were warm . It was a
homey Western-style restaurant Yao was
proud of . (I’ve been coming here) for 54 years. Kinomoto, Wakayama City, Wakayama
Prefecture. 18-minute walk from Nankai
Electric Railway Yawata-mae Station . Established 62 years ago . Cafe Rest
Tomodachi. 6:09 Prep starts before sunrise… The son took over as owner, shifting focus
from cafe to restaurant. Loved locally for 60 years. The first routine each morning is feeding the stray cats. Preparing the
curry : Sautéing onions , making broth with vegetables, adding
various flavors . It’s already inside, so I’ll puree this and add it in . Add curry powder and the sautéed onions . Sometimes it simmers for half a day ,
but you have to be careful not to burn it . I to work in the kitchen at a golf course
in Aichi Prefecture. I worked in the kitchen at a golf course in Aichi Prefecture .
There, I learned a simplified version of
curry that doesn’t require long simmering
. Golfers eat curry, but it’s heavy on the stomach during
rounds . They asked me to fix that, so I created a “light curry .” I never imagined curry could be made so
easily . Staff: How many servings is this? Hmm, I’d say about 40 servings. You boil it down a bit more to reduce the
liquid , then near the end , add Worcestershire sauce or soy sauce for
flavor. Once it’s done, let it cool for a day, transfer it to another container, and
freeze it. Freezing actually makes it taste
better. Seasoning it . Eggs for frying. Coat them like you would for
tempura . I was running a shop in Aichi Prefecture,
but with COVID , it became better to close, so
I came back here . Staff) So you were running a restaurant
before? Yeah. I worked outside too, but even then I kept doing daily specials
without repeating them. It’s good for me too, and I’m continuing that here. Well, some people like it, especially women . It’s the trend of the times, I guess. I’ve made it fixed, but it’s like “Friday Curry , ” but sometimes
it’s Katsu Curry, or I add topp ings . Staff) So you have a “Curry Day” or
something? In January, we did something like “Friday
is Curry Day,” but it wasn’t just curry. We’d serve things like omelet curry ,
changing it up like that . But it just didn’t really take off. It was already low, but the likes… Staff) On Instagram? Exactly. Everyone knows it now . They know this day only gets this one
post. They’ve figured it out. Prepare the chicken . Boil water for the miso soup. Adjust the dashi stock. Dissolve the miso. Miso soup comes with
every menu item . Taste it. Wash the lemons. We call it Sweet Lemonade. My wife’s sister runs a farm, so she brings us a huge amount of these. You can actually eat these. Staff) What is this used for? We serve it as the morning fruit . Preparing the bread for the morning set.
Next, preparing the rice. Carefully washing the rice. We do serve more bread, though. Preparing the salad for the menu. Boiling water for coffee. Brewing the coffee. The stained glass window. A gorgeous, old-fashioned atmosphere. The owner’s mother . The founder . It was only about 65 tsubo back then. Then this current shop was built 42 years ago . This is the third time. From above. combined with the land below
and next door . Staff: Like an expansion? The first two times were like that. The third time, we demolished everything . This was it. But since it’s tucked away off a country
road , people said, “Can you really run
such a big, impressive place here? ” But we happened to meet a good architect
and worked hard on it with my father . The
kids were still small then . (The
generational handover) was about two years
ago, I think? My son traveled around and trained too. Seeing his parents’ dedication probably made him feel he had to step up . Well, we wanted him to join too . Now we don’t interfere at all . They’re young, so they have their own way of doing
things. We did things our way back in the day . We had regulars who warmly watched over
us . If I had to say what was good, it’s that customers trusted us. Even if someone said, “You shouldn’t do
that,” Well, that alone speaks volumes. Customers were everything. We cherished them, and they cherished us
back. That’s the secret to lasting 50 years . White rice steaming. Cabbage , onion, bell pepper , carrot . 8: 00 Opening. 14 four-person tables , 1 six-person
table. Total seats: 62 . Morning set: ¥1,100 . Friends Lunch: ¥1,540. Steak Lunch:
¥1,980. Special Lunch: ¥1,980. A Lunch: ¥1,540. Yakisoba: ¥1,320. Pork Loin Cutlet:
¥1,320. Spice Curry: ¥1,100. Cutlet Curry: ¥1,380. Melon Soda 605 yen Cream Soda 715 yen A family of six regulars visits Admiring the beautifully decorated
interior Morning toast set Japanese-style morning
set, Drink orders placed. Salad plating begins, fruit included . Toast set. Bacon and eggs cooking. Bacon cooked alongside . Fry for toast set . Slicing the pan. Mixed sandwich for sandwich set. Spreading mayonnaise. Bacon and eggs complete. Eggs placed in mixed
sandwich . Tomatoes added . Cutting off bread crusts. Slicing into bite-sized pieces. Dressing added, complete. Toast Toast set complete . Meal arrives during gathering. Grill salmon . It gets that charcoal-grilled, smoky
aroma. Some women ask, “You use charcoal? We
always use the gas stove.” Warm miso soup . Serve rice . Japanese-style morning set . Includes egg,
nori, and natto. The meal arrives . Japanese-style morning set: ¥1,100 . Plump salmon. Perfectly paired white rice. Mild-flavored miso soup. Includes egg, seasoned nori, and a side
dish . Home-style seasoning. Salmon with a fragrant aroma . Perfect for tamago kake gohan . A
satisfying set . You can also wrap it in nori. Start on the mixed juice . Mixed juice: ¥660 . One sip of mixed juice . Then another. Second sip. The owner’s wife arrives for work . Next, cocoa. The authentic type made in a small pot. They take time and care with the drinks
too. Topped with whipped cream, complete . Cocoa: ¥660 . The salmon here is the best . Staff: Do you come often? Staff: I live right there. I walked. It’s
walking distance . Staff: What did you
order today? Japanese-style morning set and toast set . Staff: This every time? Always this. The salmon is insanely good. I’ve had mackerel once, but salmon is the best. I only ever say salmon now. The morning orders keep coming. Frying eggs for the mixed sandwich . Melting butter . Pouring in the eggs all at once. Checking the doneness visually. Cutting them in half. Owner) Over 54 years now. (Passing by) 54 years, huh ? Owner) Since I was this little. Wash dishes in between. This place is really delicious. They have quite a variety. I haven’t been coming that long yet, but pretty much… I mean, everything’s been
good so far. The atmosphere is relaxing. Even if I come alone … That’s the spot,
lol . Ham toast set. Why? Iced coffee? Iced coffee. The ham toast set arrives. A family of five comes in . Regulars who are also good friends with
the owner’s wife. The morning set arrives. Girl) Let’s eat. A pleasant family gathering unfolds . How’s the taste? Is it good? Is it good? Are you shy? Is it good? You’ve gotten quiet. Staff) Do you come often? We come every week. Every Saturday and Sunday. Staff) How’s the taste? Girl) … Acquaintances also visit. A place for
socializing. Now preparing omelet rice filling. Melting butter . Chicken. Stir-frying. Onion. Seasoning with salt and pepper. Two groups of regular female customers and
children visit. Order for katsu curry . Frying the pork cutlet . Scooping rice. Cutting the cutlet . Topping with fried onions . Katsu Curry: ¥1 , 380. Crispy fried
cutlet. You pour the curry over it yourself, so
you can enjoy the crispiness . Spicy spicy curry, followed by the savory umami of the broth . The hot, freshly made cutlet adds a nice
accent . A bite of the slightly spicy curry . (Child) It’s not spicy . They keep eating. Ordered a melon soda as an extra . Topped with vanilla ice cream. The melon soda arrives. They start drinking it before it’s even
served . Gulping it down. Their throats are quenched, looking
satisfied . Staff) Did you get to eat the curry? Yeah, I did . Staff) You’re such a grown-up. Says it’s a bit spicy. Ordering doria . Starting with white sauce. Sautéing seafood. First, seasoning with butter. Adding vegetables prepped this morning . Adding rice and stir-frying together. Seasoning with salt and pepper. Adding ketchup. Putting ketchup rice into a heatproof
container. Pouring heated white sauce over it. Topping with cheese . Browning it in the oven toaster . Doria Set: ¥1,380 . Boiling water for pasta. Boil water for pasta. Drain cooked pasta. Mix with white sauce (used for gratin) . Add milk . Seafood toppings. Transfer to heatproof dish once warmed . Top with cheese. Bake in oven. Finished gratin. Gratin Set: ¥1,380 . Hot and ready . Next, B Lunch order. Start with teriyaki chicken seasoning . Heat frying pan . Sear chicken first. Check sear marks . Simultaneously fry the fish and shrimp. Chicken is cooked. Apply teriyaki glaze. Shrimp is fried. Top with tartar sauce to finish . B Lunch: ¥1,540 . Omelet included with A Lunch. Pork chop. Includes shrimp fry and hamburger steak. A
hearty set . A Set: ¥1,540. Pork fillet cutlet for
the Tomodachi Lunch . Season and coat with
flour . Fry. Pork for ginger pork . Carefully First, the ginger pork is done. Shrimp and scallop tempura are also done. Top with sauce and tartar sauce to finish . Friend Lunch: ¥1,540. A dish featuring many ingredients. Tender ginger pork highlighting the
ingredients’ flavor. Scallop tempura pairs well with tartar
sauce. Crispy, springy shrimp tempura. Substantial pork tenderloin cutlet. Set with hamburger steak and fried egg. Hamburger Steak Set: ¥1,430 . Next, the yakisoba order . and carrots. Add plenty of cabbage and bean sprouts . Lightly season with salt and pepper. Add noodles. Add sauce. Heat the iron plate. Place the yakisoba on the
piping hot iron plate . A fragrant aroma wafts up. Top with red pickled ginger and it’s done . The parking lot is full. There are 60 seats, but only about 10 parking spots. Handling fried and grilled items alone in
the kitchen even during peak hours. Order for steak lunch. Loud sounds echo in the kitchen . Bean sprouts. Transfer to the sizzling hot plate and
serve. Steak Set: ¥1,900. Additional cooked rice. Fried rice . Seasoning . Fried Rice: ¥935. Add shrimp and vegetables. Seafood Pilaf: ¥1,100 . Coffee Jelly Coffee Jelly: ¥770 Desserts are popular too . (About Mom) Even after retiring, people
still ask , ” Where’s Auntie? ” Staff: “Like the
vibe when we talked this morning?” She was more spry. Today she was all business , though . Totally business. She always greets
people with out-of-town license plates . Staff: “She really knows the customer
service game, huh?” Yeah, she’d go even if they didn’t want
her to. Even with the young folks . Wakayama University students and other
young people come by often too. She takes pictures with them sometimes. All my siblings are in business. I wanted to do it too . My younger brother is in business too. Everyone’s in business, so I wanted to try
it myself . My mom was way stricter when I was a kid. If she got mad, she wouldn’t pack my lunch . My sister did her own stuff, like making her own
tamagoyaki . That’s how I grew up , so I guess this just happened naturally . Staff) Can you make anything? Yeah, I have experience from working at an
izakaya. If you don’t do everything, you get too
specialized. As long as I have the ingredients… Staff) Even if you get a crazy request, you can probably make it , right? I guess
so. We’ve been doing this for over 50 years,
but a lot of people in the neighborhood don’t
even know the shop is here . If you go a little further away, many
people say, “Was there a shop over there ?” Staff) Have new houses been built?
Detached houses? There are a lot more around here now, but people don’t come in from that wide
road over there. So quite a few people don’t know about us
. Even if they pass by the front road ,
it’s their first time coming in. That
happens quite often . Back in the day, though… when I was a
kid, it was packed. Staff) Was it always at peak capacity? No way. Back then , we had chefs in the kitchen—like three of them. We had tons of girls working front of
house too . We stayed open until 11 PM. Staff) So there was a time when that many
customers came . Rooted in the community for over 50 years,
it was a wonderful shop that changed with
the times.

0:00　旭区）カレーダイヤ
地図　https://maps.app.goo.gl/Sj9or4EiStvdzmTB9
住所　大阪市旭区大宮２丁目２７−１７
URL　https://youtu.be/-11LTjmx4vs

23:19　八尾市）グリルショップやの
地図　https://maps.app.goo.gl/MLgasQR99MvS9Un66
住所　大阪府八尾市高美町４丁目１３−３
URL　https://youtu.be/6w_gjK22QiU

1:04:02　和歌山市）カフェレストともだち
地図　https://maps.app.goo.gl/9jTnNPdriPxtC9a56
住所　和歌山県和歌山市木ノ本３４２−１４８
URL　https://youtu.be/_gZyIcRGcO0

#カレー #カツカレー #鉄板焼き #グリル #関西グルメ

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります