止まらない炒飯ラッシュ！田舎にポツンとロードサイド町中華に密着！

止まらない炒飯ラッシュ！田舎にポツンとロードサイド町中華に密着！

Ramen and rice included!
Guaranteed to fill you up! Chinese set
meal! Slurp down ramen and gobble up white rice! I love their fried rice here . The ingredients are simple, and it’ s a flavor you never get tired of . Famous dish! Miso Katsu Ramen! I want to protect this shop so it can be
passed down to the next generation . Maximum customers: 400! Over 60 years .
A close look at a long-established local
Chinese restaurant beloved by the
community. Kaiyo Town, Kaifu District, Tokushima
Prefecture. Along National Route 55 (Tosa Higashi
Kaido) . Established 1979 . Tonfan Nasa. 7:00 AM . Close-up begins. Owner (47 years old). Cutting scallions
for cold noodles and such. Scallions for cold
noodles, or scallions for scallion ramen to put on top . Green onions are a bit
different. This cold noodle dish started as staff
food, but I love scallions and was eating it ,
and customers asked me to make it . It’s super popular this time of year ,
but it’s raining today , so I wonder how it’ll
go . We have everyone from the elderly to
young kids, so if it’s too rich, the elderly can’t eat it
. We listen to various opinions to make it suitable for little kids too . The previous owner (80 years old)
removes the kombu that’s been soaking
overnight. We add pork backbone and chicken carcasses
and simmer for about 4 hours. For the chicken carcasses , we use the
neck to breast section . Staff) How many kilos do you use on a
busy day? Staff: About 30kg of chicken bones alone? Staff : That’s right. About 50-60kg of pork bones . If the soup runs out during lunch, we
sometimes prepare an additional 10kg of
bones in the evening . We make char siu for the char siu noodles . Staff: What cut of meat is this? Pork shoulder loin . We make two kinds of roast pork. Back in the day, we only did roast pork
from the shoulder loin, but roast pork made from pork belly became
popular for a while during our fathers’ time. There’s this old guy who’s been coming for
decades to eat our chashu ramen . When we asked him, “Which one do you
prefer? ” he said he liked this one (the pork
belly roast pork). So we still make both kinds . We roast it slowly for about an hour and
a half with carrots, onions, and other
vegetables. We slow-roast it for an hour
and a half. After the char siu is roasted, we let it rest for about an hour , then
roast it again for another hour or so . Cutting the prepared char siu. Char siu for the char siu noodles. The
pork shoulder cut. Roast it and marinate it in soy sauce for
about two days . It’s thick, you see, so it takes a
little time to soak in . We also use this char siu for cold noodles. The
thinly sliced pieces are used for cold
noodles . Cutting the pork belly char siu. Thinly slice it for ramen. Finely chopped for fried rice . The owner’s mother (79 years old) cleans
the shop . Staff : Did you originally run the shop
under a different name ? My wife’s parents ran a drive-in. We were in Kanto, but when I got sick and came back to Kanagawa Prefecture , they
said , ” Come help out ! ” That’s how I started helping. Staff: Was
it like a set meal restaurant? Exactly. They started the drive-in thinking roads
in Shikoku would improve and the car era
would begin . About 60 years ago, I think. It was already running when I came back with my two kids. We lived upstairs while raising them. Staff) Has the location always been the
same? The location is actually reversed. See the parking lot now? The shop was over there, and the parking
lot was here . Where it is now is the parking lot . We moved over here to build a new shop . At that time, it was still “Butataro,” the chain store. I was helping out with the construction
work and during that time, someone asked me, “How about running this place
called Butataro ? It’s a ramen shop.” Since I’d dabbled in food service, I
thought, “Why not give it a shot?” Then this kid (the owner) decided to become a chef, went to culinary school , and pursued that
path . After about seven or eight years , he
came back . By the time he returned , it was clear he’d be running this place
independently in the future, so we changed the name . We quit being Buta T aro. Staff) Did the menu change a lot too
? We changed the menu to reflect his
training at places like Prince Hotels ,
making it his signature We completely revamped the shop and
kitchen to suit his style . We use Koshihikari rice from Tokushima
Prefecture . On busy days, we cook up to
150 servings. We replenish the salt-based broth used in
the ramen . We use our homemade miso-based, soy
sauce-based, and salt-based broths for the
ramen . Staff) Staff) Is this soup over here (on the
left) finished? We blend a chicken bone base soup to avoid
it being too rich with the robust flavor
from the pork bones on the second day . As it gets used and reduced , we boil it again . That brings out more
pork bone flavor , so the idea is we can maintain a
consistent taste all the time. (The previous owner ) was someone from a time
when there was nothing, always thinking “I
want to eat this ” or “I want to eat that.
” His desire was incredible . We have a
dish on the menu called simmered offal .
He created this because he wanted to eat the
simmered dish he had in Yokohama back when
he was on a tuna fishing boat . Even now, quite a few people love this dish and come specifically for it .
Male Staff (21 years old) arrives for
work. He makes the salad dressing . Staff: Was your father originally from Kanagawa
Prefecture ? Staff: Was fishing his main job?
Predecessor: Yeah , yeah. Staff: How many years did he do
that? About ten years, I think . Then his health broke down . He never imagined he’d end up involved in
food service like this. He never thought
about it at all . Staff: So naturally, if he hadn’t gotten
sick, he’d still be sailing . The kids were little back then. He got acute kidney failure. There was nothing we could do . He had a high fever and was bedridden. He
got hospitalized. My wife’s parents came . They asked if he should come back home . They said he should recuperate. That’s how the food business started. Transferring soup to small pots. Homemade miso paste made by mixing three
kinds of miso and seasonings. Dissolving it into the soup transferred to
small pots. Cutting onions for stir-fries. Curry for the staff meal . Also preparing mild curry for the
granddaughter . She’s in second grade now, but she says she wants to be a butcher. When she has breaks , she comes to help
out . Who knows what she’ll be like when she
grows up . From the drive-in days, that makes four
generations. Cutting wakame for the cold noodles. This is Naruto wakame. It really is the
tastiest. 19 table seats . Tatami seating. Service Set Meals: 1,200 yen each Soy Sauce Ramen: 750 yen Salt Ramen: 750
yen Yakiniku Set Meal: 1,300 yen Each set meal
includes ramen and rice Service Set Meal A: 1,200 yen Miso Katsu Ramen: 1,000 yen Due to rice shortage, Hanchan Ramen
contents may change Dim Sum Menu Shrimp Gyoza (4 pieces): 600
yen Tonkatsu Lunch (until 2:00 PM) Spicy Sauce
Teriyaki Chicken 950 yen Table condiments: Pepper, Gyoza sauce ,
Chili oil, Sauce, Salt, Chili Powder,
Mustard Business Hours Lunch: 11:00 AM – 3:00 PM
Dinner: 5:00 PM – 8:30 PM Closed: Tuesdays Open at 11:00 AM Open for Business This seaside restaurant sees many surfers visiting during summer . One male customer arrives and orders
Hanchan Ramen. Preparing fried rice :
Vegetables, chopped chashu , egg, rice. Fried rice completed. The moist, stir-fried rice with the savory
aroma of egg and soy sauce is
irresistible! Soy sauce base . Soup. Boil noodles. Add boiled noodles to soup . Hanchan Ramen’s soy sauce ramen is
complete . Three customers with children arrive. Make fried rice . Stir-fry ingredients
like roast pork. To bring out the egg’s aroma and flavor,
add whole eggs without beating them . Rice . Finish with soy sauce and other seasonings
for a savory aroma . Add soup at the end . Fried rice is complete. Make ramen . Kaeshi, Soy Sauce Broth Soup Boil noodles Bean sprouts, boiled egg Green onion, chashu, menma Salt Ramen, Chashu ramen is complete. This is salt ramen. Chashu ramen contains garlic . Pan-fry gyoza. Plate the cooked gyoza. Crispy and juicy gyoza are complete . Enjoy hearty Chinese cuisine as a
family. I love their fried rice , so I came to eat today. It looks rich but isn’t heavy, the ingredients are simple , and it’s a flavor you never tire of . The stylish atmosphere is nice too. I
guess. I like these old-school Chinese
restaurants. Even little kids can enjoy it. Savoring
Tonko’s Chinese cuisine before leaving. This couple also savors ramen and fried
rice. Customers of all ages and genders
visit. I love ramen . Delicious. The owner’s daughter helps with cleanup. One male customer arrives . Service Set Meal A: Fried chicken , gyoza. Service Set Meal A : Fried chicken, gyoza,
ramen, and rice. 11:52 Chicken wings. The crispy fried wings have a spicy
seasoning and are one of the popular menu
items. One man arrives . He studies the menu… Orders the Pork Emperor Lunch. Pork Emperor
Lunch: Fried chicken topped with spicy
sauce. Takes a sip of ramen soup . Slurps down
the noodles in one go . Bites into the spicy fried chicken. Then stuffs his mouth full of rice. The previous owner adjusts the soup. The
soup simmers continuously throughout
business hours. Two customers (male and female) arrive . Orders the Pork Emperor Lunch and Shoyu
Ramen . Shoyu Ramen. Pork Emperor Lunch. Simmered, vegetables, boneless 2. Chashu
noodles 3. Fried rice, 2 gyoza. Prepare toppings for vegetable ramen . Stir-fry pork and vegetables in a wok . Add broth. Season with condiments . Thicken with potato starch slurry. Spoon the finished filling over noodles.
Vegetable ramen complete. Gyoza. Vegetable ramen and chashu ramen are
delicious. Make miso katsu ramen. Fry the katsu . Golden brown and crispy. Cut into bite-sized pieces . Boiled egg, bamboo shoots. Top with the crispy fried cutlet. Green onions. Miso Katsu Ramen. Miso Katsu Ramen 1000 yen. A huge cutlet sits atop this popular Miso
Katsu Ramen. Rich soup made with a homemade miso sauce
blending three types of miso . The cutlet is thick and juicy . Extremely
satisfying! Delicious! Cold Noodles with Scallions, Sesame, and
Chashu 850 yen . Generous toppings like chashu and white
scallions . The ingredients and noodles are thoroughly
coated in sesame sauce – delicious! The owner’s son (10 years old) has been
helping out at the shop. After turning 18 , he attended a vocational school for a
year, worked at a hotel in Osaka for about three
years , then returned to the Tokushima Prince
Hotel . He worked there for about four years. Even
during vocational school, he worked
part-time at the Tokushima Prince Hotel . Since he runs a ramen shop , he thought, “I want to make it here too. ” The very first place he went to was a restaurant that pioneered serving
Chinese cuisine with sashimi as an
appetizer in Japan . It had a Cantonese-style feel, so he thought, “This is completely
different!” So I went back to the hotel and learned orthodox Chinese cooking. That’s what I came back with. We warm the bowls. The soy sauce broth uses dried sardines
from Kaiyo Town, and the miso broth uses
miso from Tokushima Prefecture. We preserve the taste since our founding
and utilize local ingredients. Our ramen,
with its rich variety, is one of our
popular menu items. Soy Sauce Ramen. The chashu , prepared since morning is
finished grilling. We carefully remove the string and
marinate it in our homemade sauce . Marinated for over two days, the chashu is
complete . Unfortunately, heavy rain on the day of
filming meant fewer customers, but on
weekdays we get about 100 people, and
around 200 on weekends and holidays . Chicken wings : Salt , pepper , chili powder . The size of the wings varies, perhaps
depending on the season . If you add too much chili powder to the
small ones, they become too spicy . So we adjust the amount. The larger ones have a bit more meat, so we think a bit more chili powder might
be tastier . The wings are fried until crispy. Chicken wings: 650 yen. yen. The crispy coating and perfectly balanced
spicy seasoning are irresistible! 17:45 We also followed the evening service
closely . Making Chinese rice bowls: Stir-fry pork
and vegetables in a wok . Soup: In another wok , stir-fry the vegetable
ramen toppings. Season with sauce. Plate over rice to complete the Chinese rice bowl. Here’s the Chinese
rice bowl . Plate the rice . Service Set Meal A : Fried chicken,
gyoza. The set ramen also arrives. All set meals
come with ramen and rice . Vegetable ramen . Making sweet and sour pork. Fry
vegetables and pork . Onion. Sweet and sour sauce . Add the fried vegetables and pork .
Thicken with potato starch slurry . Adjust
flavor with seasonings . Sweet and sour pork complete. Sweet and sour pork. Four people, men and women , each order
their favorite dishes and enjoy Chinese
cuisine . Staff: Do you come to the restaurant
often? It’s our first time. We were brought here . It’s delicious ! First-time visitors savor Tonko’s
exquisite Chinese cuisine! All four finish everything cleanly and
leave stuffed . Shrimp Fry. One male customer arrives. Orders Service
Set Meal A. He digs into the ramen from this hearty
set meal … Tucking into fried chicken, gyoza, and
ramen with white rice! Finished it all clean, left stuffed . They make different kinds of fried chicken
– some kids can eat, some adults can enjoy
with drinks . They use sauces and various things. It’s originally made with light flavors,
but they think about sauces that even adults
will want rice with , and that extra something . They imagine making it so all kinds of
people can enjoy it . They treasure long-time customers and new
ones 18:40 Three customers with children arrive. Orders for soy sauce ramen and miso ramen
come in . Miso ramen and soy sauce ramen arrive. Spring rolls also arrive. Customers visiting from the Netherlands .
Staying in Japan for about three weeks
sightseeing. Savoring the taste of Japanese town
Chinese food… Making sweet and sour pork . Add sweet and sour
sauce, carrots, bell peppers , wood ear
mushrooms, and pork. Thicken with potato starch slurry and
stir-fry . Sweet and sour pork complete . A man orders the Service Set Meal D.
“Can I change the ramen to miso katsu?” “Yes, regular miso ramen . For the set meal ramen, you can choose
your preferred type .” 19:15 Miso chashu and fried rice .
Simmered dishes: 2 x Xiao long bao ,
chicken wings, and gyoza. Gyoza placed on top of ramen . Gyoza ramen complete . Gyoza ramen. Simmered offal , xiao long bao , gizzard . Three foreign customers leave in heavy
rain . Despite the heavy rain, 60 customers visited today . 20: 30 Close
shop. After closing, clean the shop . The kitchen, which uses a lot of oil, is
thoroughly cleaned after closing . Rinse the kitchen with water and cleaning
is complete . Staff) What was Hanchan Ramen like? Forty years ago, it was the current format
(large ramen, small fried rice). But after talking to surfers and various
people , many said they preferred one serving of
fried rice with a smaller ramen . So for about 30 years, we did it this way
(small ramen, large fried rice). Rice portions got smaller. I think it’s fine, but if it ever gets a bit too little, it’d be
a problem . So I asked about the original Hanchan Ramen ,
where ramen comes with the set meal
instead of soup . Staff) Has that always been the case? It’s been that way since the old days.
Back then , portions were bigger, but over the last 20 years or so, the ramen
portions got smaller. Our concept, passed down from my dad’s
generation, is to keep prices as low as
possible while filling customers up . I dream of expanding our reach so people
can enjoy our food in more places . But realistically, my priority is protecting this shop and
passing it on to the next generation . Staff) Thank you for today. Thank you. Three generations of flavor. To pass it on
to the next generation . The town Chinese
restaurant “Tonko” that keeps protecting
the shop! Roast pork bowl topped with a fried egg.
Ehime Prefecture, Imabari’s soul food
“Roast Pork and Egg Rice”. Homemade gyoza. Full of stamina! Special fried rice . Packed with rich, flavorful sauce!
“Bairaku-don” . Selling 1,000 bowls a day!
A super-delicious dish born from staff
meals ! We go inside the long-established
Chinese restaurant where “Roast Pork and
Egg Rice” originated! Tokiwa-cho, Imabari City, Ehime Prefecture
. 8-minute walk from Imabari Station . Established 54 years ago. Hakuraku
Imabari Main Store . Famous for Imabari’s local specialty ,
“Roast Pork and Egg Rice” . Business Hours: 11:00 AM – 2:30 PM (Last
Order) 5:00 PM – 9:00 PM (Last Order) Owner (2nd Generation) Mr. Eisuke Seki
Took over from the previous owner 15 years
ago . The origin of Hakurakuen’s “Roast Pork and
Egg Rice” traces back to the staff meal at
“Gobankaku”. His father joined “Gobankaku”, then
branched out to open Hakurakuen in 1970 . (Roast Pork and Egg Rice) I thought it
was just one type of Chinese cuisine. Customers probably thought so too , right? When char siu rice with egg started
gaining recognition as a local specialty,
local media took notice and began covering
it. Craftsman : Wrapping pork thigh meat for
char siu with string . Uses up to 80kg of pork at peak times . Prepared char siu. Sliced char siu. Eggs are locally sourced . Making dumplings . Staff: Is this about
a day’s worth? Maybe a little short. Prepared 50 servings before opening today. Preparing the soup stock . Chicken bones. Carefully skimming off the scum. 12 parking spaces. Preparing almond jelly and beverages. Plating salads in advance. Heating the sauce for the roast pork and
egg rice. A sweet and savory sauce using the
braising liquid from the roast pork. Cleaning. Modern-style interior. Counter seats. Private rooms . Chinese-style tables. Table seating. Roast Pork and Egg Rice Set Menu. A Set:
Roast Pork and Egg Rice +Fried
Chicken+Soup+Salad 1200 yen The Connoisseur’s Way to Eat Roast Pork
Egg Rice Roast Pork Egg Rice 900 yen　Fried Rice 900 yen　 Ramen 750 yen　Fried Chicken 700 yen Bai Le Tian Busy Season Menu (Menu items
subject to change based on crowding) Opens at 11:00 AM . Customers flood in as soon as it opens . Order for Roast Pork Egg Rice A Set
(with fried chicken, soup, salad) . Frying the fried chicken for the Egg
Rice A Set. Fried Chicken. Place roast pork on rice . Pour sauce over it. Top with a soft-boiled egg . Pepper . A Set . This is an order for the Large Roast
Pork Egg Rice. Ordering the Large Size (＋¥350) adds three
eggs . Large-Sized Roast Pork and Egg Rice A
Set with fried chicken, soup, and salad. First, dig into the fried chicken. Crispy fried chicken . Break the egg yolk… Take a hearty bite. The combination of roast pork and fried
egg is sublime… Char Siu Egg Rice A Set Use a spoon to break one yolk. Mix it
lightly and take your first bite. Adding spicy sauce
for a flavor change is delicious . Hak uraku Ten Don Thick gravy and
perfect volume . Hakuraku Ten Don Cooked to perfection , not overdone . Keep frying the chicken pieces. Fried rice with soup included. There’s
also double-sided fried char siu egg rice . Double-sided fried eggs on char siu egg
rice Oh, so this is how it looks double-fried Double-fried char siu rice bowl (What I ordered) was the double-sided
fried pork and egg rice. Single-sided is soft-boiled, but
double-sided is well-done , which I personally prefer . I really love the sweet-flavored roast
pork. Gyoza. Fried gyoza . Small shrimp in chili sauce. Pork for sweet and sour pork or green
pepper pork. Ordering sweet and sour pork. Sweet and sour pork . 12: 01 Ordering Eight Treasure Vegetables. Eight Treasure
Vegetables. Making Special Fried Rice . Simultaneously
preparing stir-fried vegetables for the
Special Fried Rice. Stir-fried vegetables atop fried rice . Special Fried Rice. A dish packed with
stamina. Lunchtime. The parking lot is full. Soup. The pepper gives it a nice kick , making it delicious . I love this
flavor. Imabari’s proud B-grade gourmet. “Roast
Pork and Egg Rice” If you want the
original taste, this is the place! Make ramen. Char siu and green onions. Light-flavored
soup. Ramen and roast pork egg rice set . Came from Hiroshima . Made it a large portion. Staff) Think you can finish it? No problem at all. Eating heartily to recharge our energy. A group of four visiting Ehime on a trip.
Savoring their first “Roast Pork and Egg
Rice” . (How’s the taste?) Sweet. When we asked for recommendations in
Imabari , we were told about Hakuraku-san , so we
came . The sweetness (of the sauce) was
delicious. Surprisingly delicious . Ordered the Roast Pork and Egg Rice and
Fried Chicken Set . Roast Pork and Egg Rice A Set 1200 yen . Fried chicken, Salad. Spicy sauce for a refreshing aftertaste .
For the char siu rice. Worcestershire sauce for the fried
chicken. Table condiments : Worcestershire sauce,
spicy sauce. Ordered the Special Fried Rice . Special Fried Rice: 1,100 yen. Lunch service ends at 3:00 PM (last order
2:30 PM). They call it waterless mapo tofu. It uses only the moisture from the tofu
itself . They simmer the tofu to extract all its umami into the pot. For customers ordering the mapo tofu set
meal: “Here’s your mapo tofu set meal. It’s pretty spicy, but it’s delicious with all that umami. It’s incredibly tasty. No wonder it’s famous. We’re really lucky to have such a
delicious Chinese restaurant nearby . Maximum daily customers: 300!”
Up close with a beloved local authentic
Chinese restaurant. Hano-ura Town, Anan City, Tokushima
Prefecture . 8-minute walk from JR Hano-ura Station . Along Prefectural Road 172. Shenlong, the Chinese restaurant famous
for its mapo tofu . Owner: Mr. Kojima (45 years old) . 9: 00 Start of coverage. Cutting onions. Cutting bell peppers . Preparing the mapo tofu sauce . We usually finish all prep work like
this in the morning. So we can whip it up quickly by 11:00 . It also helps standardize the flavor . Once you make it once, you can get the
flavor pretty consistent. Stir-frying the ground meat used in dishes
like mapo tofu and dan dan noodles . Stir-fry it thoroughly . Ground meat
prep complete. Cutting green onions. You make vertical cuts like this, then slice horizontally for fine mince. We do everything by hand here . About one case per day, I guess ? Staff) How many stalks is one case?
Kojima-san) About 20 bunches. Since our specialty is mapo tofu , it’s just mapo, mapo… During the day, about 70-80% of our orders
are mapo sometimes. We go through about 100 blocks of tofu , so we use the most tofu in Tokushima . Staff) Why did you decide to start this
restaurant, Kojima-san? Actually, I played baseball. I played all through elementary,
middle, and high school . I even had a
recommendation for university, but then I got injured. I tore a tendon in my elbow, and my baseball path ended. When I came home from baseball, the TV was on . Iron Chef was on , and Mr. Chen was appearing on TV . Watching that, I thought Chinese cuisine
looked cool. By chance, I knew someone who said, “There’s a dinner show with Mr. Chen
at a hotel in Awaji . Go see it. ” They said , ” We’re about to make 200 servings of mapo
tofu . Why don’t you come watch?” I was really drawn to it , and that’s how I ended up diving into the
culinary world . Staff: Were you really passionate about
baseball ? (Now) I’m coaching youth baseball while
cooking. I loved baseball, but I think it’s because of baseball that I’m
in this culinary world now , able to run
my own place like this . If it weren’t for baseball, I wouldn’t be
who I am today . Back in our days , it was incredibly
tough. From early morning until really late at
night. During my apprenticeship, for about two
years , it was just dishwashing—endless menial
tasks . In my third year, I finally got to manage vegetables and
desserts. From there , the steps came quickly: kitchen counter, and started reading the
order tickets. It took until the end of my fifth year to
finally reach the point where I could
prepare dishes served directly to
customers. We slept three to a six-mat room, and the pay wasn’t great either . It was tough. Really tough . So, since baseball was pretty tough too, I think it was the endurance and manners I
learned through baseball that let me keep
going all this time . I wanted to quit many times. Why did I endure such harsh conditions ,
especially in Tokyo? I was born and raised in Tokushima, so I kept thinking about going back. During my first winter , I was wearing rubber boots , and soup
spilled inside them . It was over 100 degrees Celsius, right? I suffered severe burns that took over a
month to heal. I thought, “If it’s this tough and
painful, I’ll quit .” But when I decided to quit , I had to go say goodbye . I told them , “I’m quitting. ” The head chef at the time was this guy
named Yamashita , and he was furious. He yelled , “What have you been doing up
until now ? What kind of effort is that ?
You idiot!” He told me to get changed and
get back to work immediately . His intensity was so overwhelming that I just went back
to work . That’s when I decided to really give it my all in the
culinary world . If Chef Yamash ita had just told me to
quit and go home, this restaurant wouldn’t exist. I feel like I was saved by everyone . That’s true for my current restaurant
too . I wouldn’t be here without the manager
and without everyone’s support, I wouldn’t be
where I am today. I’m just so grateful. Finished mincing the green onions . Staff: How many years did it take you to
become independent ? A little over 11 years. I started my own place when I turned 30 .
I’m 45 now, so that was about 15 years ago. What I want to tell young people is that even when it’s tough, if you keep
at it , it will become yours. If you have a dream you want to pursue, you don’t have to push yourself too hard. I think just continuing is the most
important thing . We prepare all ingredients like
vegetables by hand , not using machines . Cutting the char siu for dishes like fried
rice . Dragons are, after all, considered divine
beings in China . It has many meanings , and I wanted to create dishes that could
help fulfill dreams for those who come to
eat , so I named it “Shinryu” (Divine Dragon). Cutting the tofu for mapo tofu. The manager is someone I met at Sichuan
Restaurant in Tokushima and has been here
since opening . Since mapo tofu is the most popular menu
item, we cut large quantities of tofu . Tofu cutting complete . Preparing the pickled mustard greens for
the lunch set . Preparing the almond jelly . Placing goji berries on the chilled, set
almond jelly. Pre paration complete.
Prepar the beaten eggs . Preparing the parking lot. 20 spaces on the
premises. Mapo Tofu Set Meal: ¥1000 . Sweet and Sour
Pork Set Meal: ¥1000. Tantanmen: ¥1000. Mapo Noodles: ¥1000 . Spring Roll: ¥300 each. Shumai: ¥500 for
3. Almond Jelly: ¥300 . Sesame Balls: ¥300
for 2. Daily Lunch Special: ¥850. Black Pepper
Stir-Fried Beef Table condiments : Soy sauce, vinegar,
pepper, salt, doubanjiang Business hours : Lunch 11:00 AM – 2:00 PM
(Last order 2:00 PM) Dinner 5:00 PM –
10:00 PM (Last order 9:00 PM) Regular Holidays : 1st & 3rd Mondays (if a
holiday, closed the following day)
Wednesdays (occasional closures) Counter Seating: 6 seats Table Seating :
16 seats Private Rooms Available Accommodates up to
25 guests Soup, Seasonings: Two types of doubanjiang used . We sometimes use up to 5 bottles of
these seasonings per day . We prepare the mapo tofu before opening because so
many customers order it. We make about 6 servings in advance . Stir-fried ground meat , tofu. Tofu tends to fall apart when
simmered, which some people dislike . Chen-san used to do it that way too, but if you parboil it in salted water , the tofu won’t fall apart . It looks
better that way, but we never parboil it here. We finish it cold. We finish it cold. We call it waterless mapo tofu. The only moisture comes from the tofu
itself ; we barely add any broth. That way, you get the soybean umami too. When it starts boiling , the tofu releases its moisture . We use that moisture to bring out the
soybean flavor. Back when Mr. Chen’s father, Chen Jianmin,
ran the place, that’s how he did it . I do it the same way as Chen Jianmin : simmer the tofu to extract all that umami into the pot.
Add potato starch dissolved in water Add scall ions and the potato starch
slurry to adjust the thickness. The key point is to heat it up vigorously
right here , until it’s almost scorched .
That’s the most important tip. When you add the potato starch and it
thickens up suddenly, that’s the moment you need to cook it
thoroughly. That’s the secret to our mapo tofu. If you don’t cook it properly here , the tofu gets mushy , and the thickening fails. This is something I’ve learned over years
of experience . Even now, Since it’s not fully cooked
yet we’ll continue heating it from here. We got to try the freshly made mapo tofu . The deliciousness really lets you taste
the umami of the tofu and spicy miso! 11: 00 Opening . Bright shouts echo through the shop as
it opens . Mapo Noodles . Two men in work clothes arrive. Ordered Mapo Tofu Set Me al, mild spice . Made another mild spice mapo tofu. Used less seasonings like doubanjiang to
reduce the heat. Can make it no spice at all, or extra spicy . Anything is possible . Mild spice mapo tofu completed. Two men enter. Weekday special lunch (stir-fried beef
with black pepper) . Ordered the shrimp chili set meal . Employee: “The shrimp chili has a bit of
spice . Is that okay? ” Man: “Is there a non-spicy option? ” Employee: ” We can make it a little less spicy .”
Man: Then please do that. Prepare the set meal’s soup and rice . Use Koshihikari rice . Prepare the daily special lunch :
Stir-fried Beef with Black Pepper . Blanch the oil. Black pepper . Return ingredients to the wok. Combine seasonings . Water-dissolved potato starch . The daily special lunch: Stir-fried Beef
with Black Pepper is complete. It’s the daily special lunch . Take a bite of the beef stir-fry with a
punch of pepper … Then dig into the plain white rice! Making the shrimp chili. Add seasonings to
the wok. Thoroughly mix cooking oil and seasonings. Add potato starch . Bring to a boil. Add shrimp, green onions , and potato starch slurry. Add beaten egg. Finish by adding oil for a
fragrant finish . Plate onto a dish topped with mizuna
greens. Shrimp chili complete. Shrimp chili set meal. Mild spiciness . Savor the egg soup from the set meal… Shrimp Chili Set Meal 1000 yen (Video
shows shrimp chili only) The authentic-flavored shrimp chili has an
appetite-whetting aroma of garlic and
green onions . The silky sauce with plump shrimp is
egg-based, coating the shrimp perfectly… The slightly spicy sauce makes the rice go
down great! Both of us finished everything cleanly and
left! Making shrimp fried rice . Beaten eggs, rice . We specialize in Sichuan cuisine . Mr. Chen also does Sichuan cuisine. There are a lot of spicy dishes, right ? But considering the local area, if we served spicy dishes straight from
the countryside , I think there would definitely be
resistance. So, over many years, we’ve pursued dishes that everyone from
children to the elderly can enjoy . For those who don’t like spice , we can make it without spice or with
less spice . Staff) Did you inherit the flavors from
Mr. Chen, where you trained ? We keep the core elements intact, but fundamentally make it edible for
children too . Even dishes like shrimp in chili sauce
or mapo tofu can be made without spice. Shrimp. Shrimp fried rice is complete. A group of male customers arrives at the
private room in the back of the restaurant . Sweet and sour pork, mapo tofu, etc .
Each orders their preferred menu items . Making mapo tofu . Green onions, potato starch dissolved in
water, and oil to add aroma . Mapo tofu. Mapo tofu set meal . For the customer who
requested mild spice. Regular spicy mapo tofu also arrives one
after another . Preparing sweet and sour pork . Blanch the fried pork and vegetables in
oil . Thicken the seasoning with potato
starch dissolved in water . Add the blanched ingredients . Sweet and sour pork is complete . Sorry to keep you waiting. For the
customer ordering the sweet and sour pork set meal
. Preparing char siu fried rice. Green peas. Char siu fried rice is complete. Finished . Chinese rice bowl . Staff: Do you all
come to the restaurant often? This is our first time. We came from Ehime . Someone recommended it, saying it’s
delicious . We were looking for a good place for
lunch . We heard this restaurant was delicious
when it was open . Staff: How did you like it, trying it
for the first time ? It was delicious,
very much so . 11: 40 Making dan dan noodles . Dissolving sesame
sauce and seasonings in the soup. Boiling the noodles. Adding the cooked noodles and arranging
them . Komatsuna greens . Ground pork. Dan dan noodles 1000 yen . A soup with a distinct sesame flavor and a
light, smooth finish. Simple toppings of komatsuna and ground
pork complement the soup and noodles. The thin noodles cling to the rich, deep,
spicy soup … Three customers arrive : two mapo tofu dishes and one shrimp
chili set meal. Generously sprinkled with Sichuan pepper
for extra kick. Chen’s Mapo Tofu . Mapo tofu set meal customer. Another mapo tofu set meal. Savor the piping hot mapo, fragrant with
minced meat and tofu umami … Shrimp chili set meal. The mapo tofu makes the rice go down so
well, you’ll want seconds! One free rice refill! Staff: When you come to the restaurant, is
mapo tofu your only choice? Yeah , I always get it . It’s spicy and delicious. It’s pretty spicy, but it’s tasty with all that umami too. Preparing evening dishes. The owner’s wife met him at the original
Sichuan Restaurant in Tokyo . She stands
in the kitchen with the owner, assisting
with cooking . 11:58 . Lunchtime . The parking lot is full . Making char siu fried rice . Egg, fry the rice. Seasonings. Oyster sauce. Char siu fried rice is done. Fried chicken. Crispy fried chicken tossed in sauce. Coat thoroughly. Sweet and sour chicken is done. Customers who come weekly with family or
as a couple . We’ve been doing this for years now . Over ten years . Staff) How’s the food? It’s the best! We’re so lucky to have such a delicious
Chinese restaurant in the neighborhood . Staff) What’s your favorite dish? Definitely the mapo tofu. I order it almost every time . I usually
get the sweet and sour pork set meal , but I guess I’d still pick the mapo tofu . 12: 11 The owner developed a beloved local flavor
profile, attracting a wide range of
customers including families . Mapo Noodles . Preparing the daily lunch special . Blanch beef and vegetables . Season with sauce . Daily Lunch Special . Black pepper
stir-fried beef is ready . Daily Set Meal . Mapo Tofu Set Meal. One male customer arrives. Orders a la carte char siu fried rice and
the Mapo Tofu Set Meal . The owner handles all wok cooking himself
and serves dishes at lightning speed . He enjoys the mapo tofu atop his fried
rice… “This is my first time here. I looked it up and heard it’s super
famous. I came all the way from Nara . It’s incredibly delicious. No wonder it’s so renowned . It really is
delicious.” He finishes both the fried rice and mapo
tofu, leaves the restaurant full. Spicy mapo noodles are completed . 12: 35 Customers start lining up outside . The restaurant bustles inside. Customers savor the sweet and sour pork
set meal and the mapo tofu set meal . Staff: How’s the sweet and sour pork? Delicious. Making mixed vegetable fried noodles with
gravy . Pour plenty of oil into the wok . Fry
the noodles . Get some nice browning . Make the gravy . Thicken with potato starch dissolved in
water . Pour the gravy over the noodles in the
bowl. Mixed vegetable fried noodles with
gravy complete. Add the seasoning sauce and soup to the
bowl . Mixed vegetable gravy ramen. Making dan dan noodles. Prepare seasonings
like sesame sauce in the bowl . Green onions. Soup. Add the cooked noodles. Arrange the
noodles. Add komatsuna greens and ground meat. Dan Dan Noodles complete. Shrimp Fried Rice complete . Since our base is oyster sauce, we don’t add salt for seasoning . Staff: Why is that? We don’t want it to taste salty. Mixing it in adds richness. Seasoned with
oyster sauce . Our oyster sauce is pretty unique, not something you find in stores. To add depth of flavor, we don’t use salt;
we season with oyster sauce . Finally , add soy sauce for aroma and
finish. Char siu fried rice complete. Char siu fried rice 1000 yen (Large
portion +¥200) The oyster sauce-based fried rice has a
rich aroma that whets your appetite. The perfectly separated grains of rice and
char siu are an amazing match—delicious! The most popular menu item, Mapo Tofu (We
were specially served a smaller portion). It combines the authentic flavor passed
down from Chef Chen Jianyi with the
owner’s creative touch . The seasoning is
truly authentic and irresistible… Not just spicy , but you can really taste
the umami of the tofu—a divine masterpiece
menu item! Changing the oil for dinner service. Cooking rice. 14:00 Lunch ends . Staff: Do you have any plans for how you
want to develop the restaurant going
forward ? I think there are probably still areas
where it hasn’t fully caught on yet. I want to work hard so that people will
come to try my cooking , even just a
little, in Tokushima Prefecture and across
Japan . Staff: Thank you very much!
Mr. Kojima: Thank you! Experience the authentic taste of a
Chinese Iron Chef ! Savor Shenlong’s
signature mapo tofu! Tokushima Prefecture “Ginza Ichifuku” 25-seat dining room Owner’s husband Kitchen Prep begins Third-generation owner Fried rice ingredients What are the main ingredients
for fried rice ? Just carrots, meat, and eggs. Sweeping the interior. Cleaning the front entrance. Setting up the signboard . Wiping the signboard clean . Staff) Is the signboard wiped every
morning? Every morning. Thoroughly wiping every corner . Cleaning the shrine shelf . Table condiments : Gyoza dipping sauce,
soy sauce, sauce, pepper, chili powder,
chili oil. 11:00 Opening . Chinese Noodles 700 yen, Moon View
Noodles 750 yen . Champon 900 yen, Mixed Vegetable Noodles
850 yen. Chinese Noodles & Small Fried Rice Set
1050 yen . Wonton Noodles & Small Fried
Rice Set 1250 yen . Wonton & Small Fried Rice Set 1150 yen . Large Chinese Noodles with Meat & Small
Fried Rice Set 1400 yen Chinese Noodles
with Meat & Small Fried Rice Set 1300 yen Large Chinese Noodles & Small Fried Rice
Set 1150 yen Customers arrive as soon as we open Chinese Rice Bowl and Gyoza, please Another soup arrives Chinese Rice Bowl Scoop the Chinese Rice Bowl with a spoon
and take a bite… Gyoza The gyoza are crispy-fried to perfection . Gyoza Delicious gyoza with a filling
packed with veggies and a crispy skin! I wolfed down the Chinese rice bowl and
gyoza, finishing every last bite! Staff) Do you come to the shop often? For 50 years . They’re famous for ramen and fried rice,
but I always just get the Chinese rice bowl. The gyoza are delicious too. I grew up on this flavor, so I never hesitate. It’s just plain delicious, right? Same as always, haha. Customers keep coming in. Wonton noodles (Large with meat) and fried
rice ordered. Noodles boiling. Wonton. Pork bone broth. Wonton. Bean sprouts. Bamboo shoots . Sweet and savory seasoned pork belly. Wonton noodles (large with meat). The broth clings to the straight
noodles—so good. Making fried rice. Fried rice . A big bite of fluffy fried rice . The
set soup warms both body and soul. Finished the wonton noodles and fried rice
clean in under ten minutes… Ordered Tsukimi Soba, Wonton Noodles,
Gyoza, Rice (Small) Green onions, bamboo shoots, pork belly Wonton Noodles (Meat) Bean sprouts Pork belly, egg Tsukimi Soba (Meat) Slurping noodles Taking a bite of rice
right after… A man sits at a table . Orders Chinese noodles (with meat) and rice . The dipping sauce is a slightly
sweet, richly flavored soy-based broth.
Pork belly. This needs rice. Rice . Chinese noodles (with meat), rice. Two men in suits enter . Order wonton noodles (with meat) . Staff: “Do you come here often?” I’ve been coming since I was little. About
40 years . I’ll have the wonton noodles. What do you like most about the shop? The soup, I guess. The soup, yeah. It’s consistently delicious . Just the
right flavor. 11:53 Fried Rice Wonton Noodles & Small Fried Rice Set Sprinkling pepper on top. The fried rice is so tasty, I can’t stop
eating it . Mixed Vegetable Soba Staff) Do you come to the shop often? Well, I’ve been coming here for over fifty
years. I met the founder , and it’s delicious. Today, I’ll have the mixed vegetable soba. I absolutely love mixed vegetable soba. Please take a picture of this place . It’s nice, right? The signboard has a long
history too. The owner here is so down-to-earth , no airs about him. It’ s a very welcoming place . Everyone
here still works hard, so if people from all over Japan come, please stop by here once. Help promote Ginza, this once-thriving
town . Egg Moon View Soba (with meat) Slurping up the chewy, extra-thin noodles. Two men finish in just five minutes and
leave the shop . Staff : When was the shop established ? I heard it was around 1951 . It’s the third
generation now . Chinese Soba (Large with Meat) The first generation, then the second was
his son, and the third is his daughter’s husband . Staff: What was your grandfather like? I only knew him for about 16 years , but he was the original founder who
started the ramen shop . I heard he began with a food stall right after the
war. Back then , udon shops were the norm, and ramen shops were rare. He learned a lot from Chinese people and
eventually opened this shop here . It’s always been at this location . Is the menu different now compared to
the past? It hasn’t changed. We stopped serving a
few things , like shumai, but the rest is the same. So the flavor has been passed down from
the original owner? We preserve it. Gomoku Soba (with meat) I love the soup here. It’s delicious. Wonton . Staff) What are the characteristics of
your ramen ? We use a pork bone broth, but I think it’s
on the lighter side. We blend our own soy sauce base too. It’s not just regular soy sauce ; we add sweetness and various other
elements . I think that’s where the flavor of our
ramen really starts to stand out. Red pickled ginger . Wonton Noodles & Small Fried Rice Set
1250 yen . A soup that keeps customers coming back!
Its rich, savory depth is addictive… Old-school Chinese-style noodles. Dig in
heartily with meat . Wonton. Fried Rice . Simple ingredients stir-fried to moist
perfection. Gyoza. Staff) Do gyoza sell well? Yes, they sell well . What makes them special? They’re just handmade, really . The wrappers are thin too. We recommend dipping them in vinegar soy
sauce. Vinegar soy sauce , chili oil. Gyoza 450 yen. Gyoza seared to perfection. Ichifuku’s
popular handmade menu item . Packed with filling, incredibly
satisfying . Closes at 6:00 PM (May vary by day) Sign removal. Already done. Sorry. Post-business cleaning. Staff) After closing, do you clean every
day? Clean every day, then go home . So that’s pretty much the end of your day?
Yes. Loved for 73 years, Ginza Ichifuku remains
packed with regulars to this day.

0:00　徳島）豚皇 那佐
地図　https://maps.app.goo.gl/HNGfvyVdYdBCTLBg8?g_st=ipc
住所　徳島県海部郡海陽町宍喰浦那佐２８１−１４
URL　https://youtu.be/1SRhWN68b2s

28:34　愛媛）白楽天 今治本店
地図　https://maps.app.goo.gl/uJJGyCTU2jHVKdkE9?g_st=ic
住所　愛媛県今治市常盤町４丁目１−１９
URL　https://youtu.be/A5Uf7Unx-Vw

51:25　徳島）神龍
地図　https://maps.app.goo.gl/7JpPm1QffLt26i998
住所　徳島県阿南市羽ノ浦町宮倉芝生1−３
URL　https://youtu.be/P1zxrF3s-Xk

1:22:16　徳島）銀座一福 本店
地図　https://maps.app.goo.gl/jxuALcRDgM4V8DGm8
住所　徳島県徳島市銀座１０
URL　https://youtu.be/lfjoOyfseIE　

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