入店→２分で高速提供。圧巻の鍋捌きで大量の注文を作り続ける中華店

入店→２分で高速提供。圧巻の鍋捌きで大量の注文を作り続ける中華店

Speed is everything in Chinese cuisine! Nara City, Omiya-cho, Nara Prefecture
Approx. 10 min walk from JR Nara Station Opened 2021 “Four Gods” – A Chinese Restaurant Proud of Its Sichuan
Cuisine 7:59 AM – Owner Mr. Yamamoto arrives . Kitchen staff also arrive . Start by preparing the rice . Set up two rice cookers . Prepare the almond jelly : Dissolve almond paste and sugar in milk . Add gelatin. Combine with milk. Set aside to cool. Dumpling filling: (Bulk) made and frozen for stock. Wrap today’s portion. Staff) Is (the cooking) mostly homemade? Yes! Make broth with pork and chicken. Squid and shrimp . Knead in potato starch and salt. Rinse with water . Remove the slime with salt and potato starch. Coat with starch . Stir-fry ground meat. Remove from heat once . Drain excess fat . Return to heat. Season with soy sauce, etc. Used for dishes like tantanmen . Peel ginger. Prep for fried chicken . Knead thoroughly . Coat with flour. Finely chop cabbage. Cut large quantities. Further process finely in food processor . Bone-in chicken thighs. Boil chicken thighs. Chop salad vegetables. Staff) Do you two usually work silently
together like this? Yeah, we have to hurry or we won’t make
it. Bell peppers, eggplant, chives . The chicken thighs are done boiling . Cool them in ice water. Remove the bones. Steamed chicken really is popular , isn’t it? It’s delicious. Since we do it bone-in , it’s super
tender. Staff) (Bone-in ? ) Does it change
that much? Bone-in and boneless are
totally different. Without bones, the heat goes straight to
the meat, right? With bones, it goes through the bone (the
meat cooks through). It turns out tender . Cut it into bite-sized pieces. Condensed milk, mayonnaise, shrimp mayo sauce is done. Cut the tofu. For mapo tofu . White sesame seeds . Roast the sesame seeds in a frying pan . Use them for our homemade seasoning . 10:25 All staff arrive . Make the tempura batter. Coat the shrimp and fry them . This is totally Chinese-style tempura,
right ? Staff) It’s unique, isn’t it? We use baking powder . Adding baking powder makes it puff up . It turns out fluffy. Now I’ll make the soup for lunch. Thicken it. Pour in beaten egg. Dessert: almond jelly. Staff) Is that today’s menu? Yes! We update the weekly rotating menu on
Tuesdays. The salad served with lunch. The dumpling rolls might not be something
to brag about. I haven’t been here that long myself. This is my first time working in food
service. Staff) Your skills are amazing—I thought
you were a veteran ! I’m struggling to keep up . Someday I’d love to run my own shop too
, so I’m learning here. Apparently you’ve only had about three
months of food service experience . You’d never guess it from these
beautiful dumplings. Fifteen minutes before opening , customers
are already lining up outside . The owner personally checks the seating . 11:30 AM Opening . Lunch Menu : Dandan Noodles / Mapo Tofu
1280 yen , Shrimp Mayo / Mapo Eggplant
1300 yen Lunch menu includes rice, soup , salad,
pickled mustard greens, and almond jelly. A la carte menu : Pan-fried Gyoza (1
serving) 520 yen Shrimp with Mayo Sauce
(Small) 720 yen A la carte menu : Sichuan Mapo Tofu
(Small) ¥1,180 Fried Rice ¥720 Orders start coming in. The restaurant fills up with customers who
were already lined up at opening . Serving in two batches . Staff) Here’s your Dan Dan Noodles. The restaurant’s specialty, Dan Dan
Noodles. Spicy soup clings to the noodles . I take a bite right away . It goes great with rice… Sweet and Sour Chicken Thigh ¥1,280 Shrimp Mayo , Mapo Eggplant, Dry-style Dan Dan Noodles , Pan-fried Dumplings (Serves one) Another specialty, Mapo Tofu. Staff: Sorry for the wait. Here’s your
Mapo Tofu. I bounce it off the rice and dig in . The Sichuan pepper’s aroma and kick pair
perfectly with white rice. Fried rice order. Fried rice. Both husband and wife order fried rice . First, the husband takes a bite. The wife takes a bite too. She instinctively taps her husband’s arm ,
silently signaling “delicious. ” Staff) Does lunch come with unlimited
rice and soup ? Yes!
You can get refills too . Staff) That’s a great deal! Really? It’s a great value set! Not only do you
get free refills on rice and soup, but it
also comes with salad, pickled mustard
greens, and almond jelly! A group of four men came in. Customer) Mapo tofu , with a large serving
of rice . Staff) How was the flavor? They say it’s super spicy , but they can’t
stop eating . The line of customers shows no sign of
stopping. More customers keep coming in. Customer) Two dry dan dan noodles . Staff) Are you sure you can handle the
spice?
Customer) Yes. Dry dan dan noodles . How’s the flavor…? Woman) Delicious! Man) Tasty~ Man) This spiciness is perfect~ It’s spicy and makes you want more rice. Staff) How was it? It was incredibly delicious. Super spicy!
But that’s what made it tasty . (Lunch) The set was amazing, huh? For that price, such a huge portion, and
even ending with almond jelly . Totally satisfied, it was great . Pork and Plenty of Bell Pepper Stir-fry Staff) How was the flavor?
Customer) Delicious . Staff) Is this your first time here?
Customer) First time. I drive by here often , and it’s always packed . It just looked
like a tasty place . It was delicious! The ladies ordered the Mapo Tofu. Our signature Mapo Tofu features a Sichuan-style spicy flavor with a kick of Sichuan pepper . It pairs
perfectly with rice. The Shrimp Mayo is also a very popular
menu item. Fried Chicken Thighs with Sesame Salt . For dessert, Almond Jelly . For an extra 200 yen, you can change it
to Mango Pudding. Everyone thoroughly enjoyed their desserts
too . 13: Even after 1:00 PM, the line still
hadn’t stopped. These two ordered the popular dan dan
noodles and mapo tofu. Our staff has covered many restaurants,
but honestly, something stood out all
day… Staff: Seriously , the service is fast . Staff: For the last customer, it was 2-3
minutes from order to delivery. Well, it is Chinese food . Chinese food is fast, right? Speed is everything in Chinese food! Since we were here, we ordered fried rice. Fried Rice 720 yen . Arrived in a staggering 1.5 minutes. The fluffy grains melt in your mouth . Of course , it’s not just fast—it’s
incredibly tasty too. Steamed Chicken with Sichuan Sauce 1280
yen . Staff) Do you come to this shop often ? Yes , I do!
This is my fourth time today . Staff) What do you usually order? Steamed Chicken with Sichuan Sauce . Love it! Delicious. Unlike regular steamed chicken, it has peanuts and cilantro, giving it an
amazing flavor. Staff: Do you always order that? Every time! 2:00 PM: Closing time . Mr. Yamamoto, with no time to rest ,
starts prepping for dinner . He also sets the almond jelly made
earlier that morning . Staff: During the lunch rush, you’re
like an athlete , right? Really? I get why it’s so popular. It was a
wonderful Chinese restaurant. It was super delicious. Seriously
delicious. The noodles are really good, and the soup
is light and incredibly tasty. The Jiro-style ramen shop with endless
lines every day : “Ramen House: Carve
History – Nipponbashi Branch” The soup’s overflowing ! Have a good day! We hope people discover this shop through
something, and that it gives them even a
little boost of energy . Take care! Osaka Prefecture, Osaka City, Naniwa Ward,
Nipponbashi. 2-minute walk from Exit 5 of
Ebisucho Station on the Sakaisuji Subway
Line . Opened 2024 . Ramen House: Carve History
Osaka Nipponbashi Branch. A popular Jiro-style shop with lines every
day . 8:00 AM :00 Owner Mr. Shimizu arrives . Prepares for opening. 8:30 Good morning ! Already in line? Got some time to kill, so figured I’d get
in line early, haha . (Since we open at 11) It’ll still take a
bit longer to open, so please wait just a little longer. From here on, the front of the line . (I love Jiro-style ramen). I like it. At first I thought , “This is too much, I
don’t need this,” but somehow… you get addicted to
Jiro-style. Turn on the heat for the pot . The back fat, synonymous with
Jiro-style. The back fat prepared since last night . Reheat yesterday’s back fat in hot water . This is the finished pork bone broth, but bone powder—the bits and scraps from
the bones—accumulates in the pork bone
broth. It causes off-flavors, so we remove it
every morning. Prepare the char siu for today’s use.
Prepare the char siu. We use about 65kg of char siu daily,
maxing out at 80kg. We use pork shoulder. Cut it into manageable sizes for tying . Use butcher’s twine to tie the char siu . (Reason for using shoulder meat) Our soup
method is super simple : just pork bones, back fat, and meat in
the broth . That’s it. So using leaner cuts like shoulder meat
brings out the meat’s umami better. Tie it with butcher’s twine . (Founded) I think it was 2010 . Maybe. Strictly speaking, our original shop was called “Yume wo Katare” (Talk
About Your Dreams) , and this is a spin-off from that . “Kizame o”
( Carve History) itself started around
2010, I believe. The founder is former mixed martial artist
Fujiwara Daichi, the president . (Now) as president , he supports
everyone. He’s wild and cares deeply about his crew . You know how some places claim to be
“homey workplaces” ? He genuinely strives for that. That’s what drew us all here . When I was in middle school, I tried it for the first time and was like, “What the hell is this? ” Laugh. Some ramen I’d never seen before
showed up, and I thought, “I ‘m never coming back. ” That was the start. But then, before I
knew it , I got hooked. Then someone said, ” Hey, you come here so
much, why not just work here?” That was
the trigger. They told me, “If you work here, you get
free meals .” I was totally lured in by the free
meals . That was the trigger. (Current staff too) Honestly, most of our regulars ended up
working here without even realizing it .
That’s the overwhelming pattern . (Reason for lining up) It’s delicious.
You just end up wanting to come back. Among all the Jiro ramen I’ve tried , this one is exceptionally
tasty . That’s why so many people line up like
this. I love it too, so I line up . I think the staff’s friendliness is truly
the biggest feature here . (Compared to other chain stores) The
staff here are incredibly energetic Straining the back fat. That jiggly back fat is irresistible . Our ambition is to deliver this ramen
all over Japan , create more addicts, and
energize people. I believe food eaten with a smile is the
tastiest, so I want everyone to be smiling. Well, that means I have to smile too, not just fake smiles. Topping up the back fat . Adjusting the seasoning. Staff) How much fat do you prepare in a
day? About 26 kilos. That’s roughly 330 to 340 servings . We clean everything each time and maintain
strict hygiene standards. Prepare the rice for the pork rice balls . Rinse the rice. Set it in the rice cooker . (About the pork rice balls) It’s made with
the trimmings of the meat, I guess you
could call it that. We marinate it in soy sauce for half a day . Then we
mix that marinated meat with rice . You can eat it as is , or soak it in
soup. You can also order it with a raw egg and
eat it like tamago kake gohan (egg over
rice) for the final course. Or , we have a dry noodle dish, like a mixed
soba menu . After you finish that , you can plop it
right into the sauce left at the bottom
and eat it together as a finale. (Far right) This is the soup we use for
service. (Center) This is the finished pork bone
broth . (Far left) This is the pork bone broth
currently simmering. We remove excess fat from the back fat and
use that fat in the soup . We wait for the fat to separate in this
liquid in the large pot . If we keep heating it like this , the fat loses its flavor. So we deliberately separate the fat and
add it to the finished pork bone broth . Precisely because it’s simple, if you’re
careless here, the flavor drops
drastically. We mix garlic into the back fat and adjust the flavor. Preparing the garlic . We use 4-5 kilograms a day . We keep preparing it . Even for the soup used during business
hours, we simmer the back fat and char siu . Preparing the pork rolls . Even making 20-30 for the lunch service
sells out in about an hour . It’s such a popular item that some
customers come specifically for lunch to
eat this . We mass-produce it continuously. The shop’s treasure . Character “Nikaido
Makoto” from “Irotoridori no Sekai” Flat, thick noodles delivered straight
from our own noodle factory Preparing staff meals , which double as
taste tests Filling our stomachs before opening The harmony of rich broth and fat 10:30 AM: A considerable line Final push for lunch service Morning meeting begins Welcome! Thank you for your patronage! We’ll be waiting for you again! Noodles coming in! Noodles ready! How are you doing! Opening now! 11:00 Opening . Ramen 1100 yen. Dry noodles 1100 yen. Pork ramen 1300 yen. Dry pork noodles 1300
yen . Free toppings : Garlic, Vegetables, Fat,
Karame Noodle Portions Regular: 300g Large: 400g or 500g Small: 200g Cheese Topping for Ramen Boil bean sprouts Warm bowls with hot water Blanch noodles (The soup’s characteristic is) It’s more
on the sweet side, you know ? The sweetness from the back fat or the
pork itself. It’s a ramen that feeds you
with that kind of flavor . It’s legitimately delicious. It’s not like a tonkotsu shoyu where the
saltiness hits you hard or anything like
that. I think of it as making a ramen that feeds
you with umami . I think that simplicity is what makes it
delicious . I think you can really feel that here . Open kitchen You can enjoy watching
while you wait. Here you go. Would you like garlic in your
ramen? Extra veggies , and everything else extra . Your order is ready . Extra veggies. It’s hot, so be careful . Brother, cheese topping and oil too. Mix the oil from the separate dish . The deliciousness of everything blending
together. You can see the satisfaction in his
expression. It was delicious. It was the best . Thank you for the meal . Thank you . Was the portion okay?
Was it enough? It was amazing. I’m glad. Thank you . Well then, thank you , sir. Let’s meet again when you’re hungry . Take care . Stay well. Heading home looking satisfied . Large pork ramen. Would you like garlic? Regular with extra oil. Here you go , sorry for the wait . Here’s the oil. Start with the veggies. Mix the noodles and veggies. Bite into the char siu. Keep shoveling veggies into your mouth . Thank you. Nice clean plate. Take care! (Order) 400 yen, extra oil . Delicious. The staff have strong personalities, but the flavor is rich too, so you just keep
eating . The line keeps going. Check the noodle amount beforehand . Noodles keep boiling up. The shop is always packed . Want garlic? Extra veggies , then everything extra . Garlic on the side, please . (Customer with cheese) Want garlic? Less garlic, extra veggies , extra oil. Thank you . After eating , put the wet towel in the
blue basket next to the ticket machine . Seating inside is assigned in the order
you queued . Just looking at it makes your mouth
water. Oil . Large pork ramen without soup. Would you
like garlic? Extra garlic, extra oil , extra caramel sauce . Extra garlic ,
extra oil, extra caramel sauce for the
large pork ramen without soup . Ramen customer, would you like garlic? Extra garlic , extra oil, extra caramel , extra veggies please. The deliciousness never stops. It was super tasty . Seriously delicious. It was my first time here . I came all the way from Saitama. Finally made it today. First time trying
it, but it was the best I’ve ever had. I go to places like Jiro quite a bit in
Saitama too, but the taste at the main shop is totally
different . The richness is just right, or the balance is just amazingly good. Headed home looking satisfied. Pork ramen with With cheese. Want garlic? Yes, please. Just regular everything else?
Yes , yes. Making your pork ramen now. It’s hot, so be careful. Here you go. Save the cheese for later . Start with the veggies coated in oil . Next, the char siu. The
melt-in-your-mouth meat is irresistible . Putting cheese on the char siu and eating
it . The deliciousness and the volume of my
voice made me involuntarily lean back . (From Tokyo) I finally made it. I’d heard the rumors for ages, so (being
able to come) I’m so happy . It’s incredibly delicious. The noodles are truly amazing, and the
soup is light yet incredibly tasty. I think I can come back around September, so I’ll eagerly look forward to it until
then . I’ll keep pushing hard in Tokyo . Heading home looking satisfied. For extra toppings and beyond , you can
enjoy it with original calls . Everything . Since it’s a rare chance , give it your
all and entertain me . Incredible volume. The soup is overflowing ! Have a good trip ! Finished everything, soup and all. The atmosphere is kind of the main goal
here. The BGM and the staff’s energy level are just right , with a bit of that anime
club vibe too . (About the original call) I’ve seen
people doing original calls at various
places , so I thought I’d say a line from my
favorite game. I did it again today. It’s only my third time, but they seem to
recognize my face already . They say I come here often, which makes
me happy. (I’ll keep coming back) Ramen 300g 1100 yen Extra everything Pork ball 100 yen Pour the leftover soup over it Perfect for
finishing off 15: 00 Close of business . The original call is part of a chain
effort to make history . We do it wanting people to laugh ,
wanting them to eat until they’re full ,
that sort of thing . So if you want more than extra toppings ,
come up with your own original call . It’s like a comedy contest . Anything goes. Your material can be anime references, or just something
you like , anything at all. When we get that kind of interaction , we
have fun and it makes us happy . We want people to laugh . want to laugh
at those too . That’s how it started . Customers tell us that, and it’s something I often tell the staff: The work is just a side thing. The staff’s most important job is customer
service and greetings . To do greetings and service seriously , think about how to make the work
efficient . No matter how fast you work, if you’re not facing the customer and
greeting them, I’ll get angry . Conversely, no matter how slow the work
is, if the greetings and service are done
properly, I think that alone is enough . The current
customer service style , shaped by the history of our
current president , Fujiwara Daichi , is this energetic approach . I was moved by
that too. Even if someone isn’t a ramen fan, it could be because they like this anime , or they like the artwork displayed in the
shop . Anything is fine. I hope they discover this place through
something, and that it gives them even a little boost
of energy . Everyone believes energy is everything I want them to skip home after eating. Former Pancrase MMA fighter and owner
Fujiwara Daichi happened to visit . Despite his busy schedule, he
immediately headed to another branch . 5:00 PM : A line already forms for the
evening service . I want to energize everyone! Energy is
contagious!
This was an up-close look at a passionate
Jiro-style ramen shop . Delicious! The broth is delicious, right? It’s so tasty. It’s got a nice
thickness to it. Tenmaya’s specialty: Curry Udon. Tenmaya opens at 5:00 AM . This is Oyakodon . Staff: What do you recommend? Beef bowl. It’s consistent, right? Beef bowl. It’s consistent . Kakiage udon. Here you go. Sorry for the wait. Located in Minami Yamamotocho, Yao City, Osaka
Prefecture . Right in front of Kawachi
Yamamoto Station on the Kintetsu Osaka
Line. Delicious. Cheap. Osaka udon and soba.
Tenmaya. The owner starts preparing ingredients at
4 AM . Staff) Do you order the noodles from
somewhere? Yes. When we first opened, we called about 12 noodle makers, had them send samples , and chose from
there. The udon has just the right chewiness and
doesn’t fall apart in the pot. The soba is also nice and chewy . Chirashi sushi , bonito flakes, and
curry udon are quite popular . 00 Opening time. We open when the trains start
running. Regulars come right away . Curry udon 530 yen, Beef bowl 520 yen, Soft-boiled egg tempura 110 yen, 2 inari
sushi 150 yen. Welcome! What’ll it be? Customer) Meat udon. Meat udon (no scallions) . Staff) Coming in before work today? Yes. I come two or three times a week . (Favorite menu items?) Herring soba or
kasu udon . I’m glad we’re open at this hour. Thanks for the meal . Have a good day . Tempura udon (with egg topping). Delicious. Shredded egg. Soft-boiled egg tempura . (Seaweed-coated
tempura) Fish cake tempura (seaweed-coated) We dilute potato starch with broth instead
of water to preserve flavor. Tenmaya specialty : Curry udon 530 yen. Slightly sweet broth with a rich, thick
consistency . Shrimp tempura soba. I’ve lost count how many times I’ve eaten
this week. My favorites are : Mixed vegetable tempura
soba, tempura soba, shrimp tempura soba,
chicken and egg rice bowl. The reason I started this shop was… I quit my job at 60 and my wife and I were
talking about taking it easy . I quit my old job and was just hanging
around, but it got boring. My body was still
healthy, and when I came here to eat udon, there was a sign on the front saying
“Closing August 15th . Thank you for your
patronage over the years.” That was like three days ago, on August
12th. “You’re closing?” ‘ They said it was because their health wasn’t good,
and since it’s right by the station, I figured
a tenant would be found quickly. So I went that very day and signed the lease . It was my first time running a food
business. My wife was actually quite a good cook, so I thought maybe we could manage . When I got home and told her , she got really angry . Oboro Soba . Here you go. Plain Udon . Plain Udon. 7:42 . Kitsune Udon 390 yen (Ebi Tempura
Topping 200 yen) Smooth noodles with just the right bite . Crispy tempura shrimp . The sweet
broth-soaked aburaage is absolutely
delicious… Ebi Tempura Udon Special Soba 570 yen Inari Sushi 2 pieces 150 yen Staff) Do you come to the shop often? Almost every day . The tempura udon is delicious. Welcome ! Curry udon . Sorry for the wait . First , a sip of the broth . The thicker broth coats the udon
perfectly . This is my second time. Last time I had the kitsune udon. The broth was so good, I just had to come back. This time I tried the curry udon. It’s delicious, right? That richness… Four customers arrive. Curry soba and oyakodon . Tsukimi soba and beef Donburi. Kasu udon and two rice balls . Tempura soba and gyudon . Tempura soba . Tsukimi soba . Rice balls (sesame and bonito). For the kasu udon customer. Here you go . Oyakodon . Welcome . One more gyudon . Staff) Do you come here often? Just here and there . Staff) Any recommendations? Beef bowl. You never miss the beef bowl , do you? You
never miss it . Curry udon (with shrimp tempura topping) . Thank you for the meal . You’re welcome. Welcome . Thin noodles? I’ll have the curry with thin noodles. Curry udon . Shrimp tempura and egg tempura . Curry udon (with shrimp tempura and egg
tempura toppings) . Staff) Have you been coming to the shop
for years? Yes, that’s right. I’ve been coming for quite a while now . Since before this generation of staff. Staff) Do you have a favorite
menu item? Curry udon. Delicious! Here you go. Sorry for the wait. Thank you for the meal . You’re welcome. First, a bite of the udon . The kakiage soaked in broth is the
best… Here you go . Thank you for the meal. Thank you. Thank you. Thank you. Oyakodon 520 yen. Mitsushima, Settsu City, Osaka Prefecture.
7-minute walk from Settsu Station on the
Osaka Monorail . Teppan Steak Sai Sai. 8:56. Owner arrives for work . Casual atmosphere inside. Teppan steak, Chinese dishes, fried foods,
sweets, etc. Enjoy a diverse menu. Prep begins . Walnuts. Fry in oil. Make ice cream. Fry them well . A bit bitter is fine. This is sweet . Melt sugar. Coat with walnuts . Combine with sesame oil . The sweetness of the ice cream and the
sharpness of the sesame oil pair
perfectly. It was originally Chinese cuisine. That’s
what I was doing . So the basic cooking is Chinese . Then I was invited to an iron plate
restaurant. A slightly high-end one. in Osaka’s
Kitashinchi district. That’s where I
worked. And now… Yamagata beef A5 , kai no mi. A rare cut from the flank
area, tender with just the right amount of
marbling. Remove the fat and sinew . Staff: Can’t you get this elsewhere at
this price? We barely make any profit. We offer the Kainomori steak at a
break-even price . I’m a resident of Settsu City . Since
this is my hometown, I want the local people to enjoy this
delicious meat , so we keep it incredibly affordable. We clean every detail meticulously . Right now, Lunch special:
Kainomibeef-based Japanese Black Beef
Curry Rice. A limited-time curry rice generously using
Yamagata beef . Preparing the curry rice : Various spices , Yamagata beef, soy sauce, cooking sake . Simmer thoroughly . Finely crush the solidified walnuts . The ice cream is done. Mix in the walnuts . Mix about three times every 30 minutes,
then it’s ready. If there’s a dish you want to make , you
can buy any kind of sauce now. For example, they started selling things
like Yangnyeom Chicken sauce . But I thought, I should make it myself first.
Once you learn to make it , you start wondering if this is good
enough, and the prep work just keeps piling up. When you make everything, the dishes, the
fridge stock , everything gets packed to the brim. I
think it’s not good . I’m thinking I need to reduce the menu a
bit . Staff) Customers (Everything homemade)
They’re happy, right? They get super excited. Window cleaning , table wiping, vacuuming. Preparing fried chicken. Salt, pepper, special sauce . Hardly any garlic or ginger . Mostly sake, soy sauce . Marinate to infuse flavor. Got a bento order . Beef skirt steak bento. Bean sprouts , skirt steak, kombu and lettuce oil pasta. Kombu and lettuce oil pasta. Homemade onion dressing. Beef skirt steak bento complete . 11: 30 Opening. Table and counter seating. Beef skirt steak set ¥1300. Chicken thigh
karaage set ¥980. Chicken nanban set ¥1100. Chicken chili
set ¥1100 . Chicken karaage with kinako coating set
¥1100. Shrimp chili and chicken karaage
set ¥1160 . Lunch-only course (beef fillet or Kuroge
Wagyu) ¥3200 ~ Limited Quantity: Wagyu Beef Tendons &
Plentiful Vegetable Curry Rice Set ¥1000 Grilled Salmon Carpaccio Style ¥800
Seasonal Fish & Zha Cai Yukhoe Style ¥680 Wagyu Beef Roast Beef Style ¥1100 Wagyu
Beef Sirloin Steak ¥2200 Shrimp in Chili Sauce ¥980 Shrimp with
Fruit Mayo ¥980 Fresh Baron Potato Fries ¥550 Vegetable
Tempura ¥780 Taiwanese Hot Pot ¥2300 Soy Milk Hot Pot
¥2300 Kimchi Hot Pot ¥2300 Sai, Sai, Castella 550 yen Takeout customer arrives 3 customers arrive Ordered 3 Beef Skirt Steak Sets and Shrimp
in Chili Sauce Here you go, your Beef Skirt Steak Set Staff) Can you eat the tails on the shrimp
in chili sauce? (Yes, you can eat the tails.) There’s a
way to peel them . People often think they can’t be eaten,
but some say that’s the tasty part. Tossed in a thickened chili sauce. Chicken Chili. Shrimp Chili. A bite of meat. Quickly followed by a mouthful of rice. A premium skirt steak that makes the rice
go down smoothly… Walnut ice cream complete! Walnut Caramel Ice Cream 600 yen. The crunchy texture and nutty aroma pair
perfectly with the ice cream—delicious! Kuroge Wagyu Beef Curry (3 servings),
Karaage Set (Limited Quantity) Kuroge Wagyu beef
tendon and plenty of vegetables in curry
rice . Chicken thigh karaage set. The curry is medium spicy, easy to eat,
and delicious . Within Settsu City , I absolutely love their karaage the most .
I’m totally obsessed with karaage . Thank you for the meal ! Beef Skirt Steak Set (120g) ¥1,300 – Popular menu item , tender with no gaminess . Enjoy with
garlic sesame sauce, salt, or wasabi . Shrimp Chili (5 pieces) ¥550 – Plump shrimp chili where you can eat
every part, tail included . 14:30 Closing time . Prep work until
evening service . Roast beef made with
A5-grade Yamagata beef . Searing the surface . Slow-cooked at low
temperature . Staff: “Can you really eat that much?” Manager) I eat a ton. Staff meal curry rice is ready. Staff) We’d be thrilled if you ate this
much. Feels great. Watch this. 5:00 PM Castella cake making. Yuzu peel, eggs, meringue. Combine with meringue. Bake in oven. 5:30 PM Opening . Regulars and families with children
arrive. Baron potato and dried squid spicy salad . Karaage & Baron potato fries. We pay attention to color too . Seasonal fish and pickled mustard
greens, Yukhoe-style . Sakura shrimp, chives. Chinese-style rolled omelet with sakura
shrimp and chives. Fruit mayo sauce . Shrimp with fruit mayo . Shrimp with fruit
mayo & chicken karaage with chili sauce . Jin Sha Fen (golden sand powder) . Fried
garlic, breadcrumbs, Sichuan pepper, chili
peppers, etc. Combined with kara age. Castella cake complete! Beef tenderloin Thank you! Did you see? Beef tenderloin steak It’s tenderloin! Kuroge Wagyu roast beef Chicken bone broth Making mapo tofu Tofu steak Thickened with potato starch Unique mapo tofu Mapo tofu steak Sakura shrimp Combined with egg Making the thickened sauce Thickening Salted Tianjin rice with sakura shrimp and
garlic chives Anno sweet potato Mont Blanc brûlée style Shrimp dumplings Chicken bone broth Shrimp miso Sakura shrimp Here you go! Wow! That looks amazingly delicious . Shrimp broth fish paste and scallop
seafood stew ramen. 1100 yen. The shrimp aroma really whets the
appetite… Special shrimp dumplings . Ramen coated in seafood broth. So glad
it’s packed with veggies … Thank you for the meal! We went behind the scenes at a beloved
local teppanyaki steakhouse operating at a
loss. It was delicious. They were practically going under .
Seriously, it was bad. So my daughter said , “Just make it a dashimaki tamago
specialty shop!” And it was the best dashimaki tamago I’ve ever
had . The absolute best. 1-chome, Shitennoji, Tennoji-ku, Osaka
City, Osaka Prefecture. 3-minute walk from
Shitennoji-mae Yūhi-ga-oka Station .
Specializing in dashimaki tamago cooked by
a Japanese chef with 35 years of
experience . Opened March 2016. Originally operated as
a cafe but faced financial struggles and
trial and error. Reopened as a dashimaki tamago specialty
shop on April 18, 2024 . Hyakka 19:40 Prep begins in the evening. The owner’s wife. The owner, Mr. Kawakami. ” On weekends, we make about 100 rolls. That’s roughly how many we prep. We make the dashi stock during breaks and add the seasonings too .” 20: 04 Prep begins. Eggs are cracked one after another. Over 200 eggs are cracked. They’re mixed using a blender. Dashi is added and mixed in. ” Back in the coffee shop days , we made
pancakes and used this blender . It gets incredibly smooth. We thought this method was better and
switched to it. ” Then it’s the same process repeated
again. The woman on the left is the daughter. It’s like influencers calling influencers
. She automatically promotes us. It wasn’t exactly a line , but suddenly it
went viral . We have selectable toppings . Then we pile on these six types . My daughter helps with the topping prep
too . Mentaiko, kombu, green whelk . 22: 14. Kabosu , shiso leaves, daikon radish for grating. Blend them in the mixer . Squeeze the water out of the green onions . Mackerel sourced from the fishmonger. Remove the scales. Pick out the small bones . Staff) Even though you’re a cafe owner ,
you can fillet fish too ? Well, I originally studied Japanese
cuisine. After graduating middle school, I worked at a sushi restaurant and a
kaiseki restaurant . I was in the Japanese cuisine club
myself . For simmering dishes, the prep workload on weekends increases fivefold to double. It’s tough.
Simmering . Add 5 to 2 times on weekends, so it’s tough. Simmering . Add the mackerel I just prepared . Let it cool slightly. Remove the seeds from the bell peppers. Green garnish for the simmered mackerel. Without green garnish , it lacks visual
appeal, right? In Japanese cuisine, green garnish refers
to green vegetables added to harmonize the
overall color when plating dishes . Shrimp for garnish . Rinse briefly under water. Place in ice water with salt . Rub them. Do this for your wife at home It’ll make the flesh plump and firm. Leave them in the ice water for a while . Staff) What about the heads? We’ll serve the heads raw as is . Pat them dry thoroughly . Staff) Was this place originally opened
as a cafe ? Yes , that’s right . Staff) So it was transformed into a
dashimaki tamago specialty shop ? That’s right . But originally, the menu included things
like dashimaki tamago sandwiches. Right?
But the business . We were practically
going under. It was really bad. Seriously,
running the place… menu had dashimaki tamago sandwiches and such . Then COVID hit, right? Business got tough. We were on the brink of closing. It was
really bad . Honestly, we thought we couldn’t keep
going . But I didn’t want to give up . I kept pushing until the last minute ,
wondering if there was any way out . So my daughter said , “Let’s just make it
a dashimaki specialty shop! ” The moment we did that , suddenly it got
busy. You see , this kid … she actually has egg allergies . But everyone kept raving
about how delicious the egg sandwiches
were, so she wanted to try one. She took a bite and was apparently shocked
. It was so good she ate it while taking her allergy
medicine . Toasted bread with mayonnaise and dashimaki tamago sandwich. 850 yen . The fluffy texture pairs perfectly with
the crispy toast. You’ve never seen an egg sandwich this
thick. The dashi flavor bursts out the moment you
bite in. Japanese-style flavor. It uses three eggs per serving . Staff: “The amount of dashi is
incredibly generous—more than three
regular eggs . It’ll fill you up nicely.” Morning, two days after the night prep
shoot . 8:30 AM . Open the shutter . 9: Prep begins before opening. Preparing hamachi sashimi . Side dishes for the rice bowls. Dashi for tomorrow’s dashimaki tamago. Thorough cleaning before opening. Dasimaki Tamago Rice Bowl : ¥1,500 . Dasimaki Tamago Set Meal : ¥1,300. Dasimaki Tamago Sandwich : ¥850. How to eat dashimaki tamago . Kids’ Set: ¥750 . Takeout Menu: Dasimaki Tamago Bento: ¥1,100. osed Rolled
Egg Bento: ¥1,100 Regular holidays : Irregular 10: 00 Opening Welcome! Two meals , please. That’s heavy. Dashi-Maki Tamago Set Meal 1300 yen This comes with a large rice portion. You can get a large rice portion for +100
yen . Dashi-Maki Tamago Rice Bowl 1500 yen Sorry to keep you waiting. It’s heavy! Don’t forget to take a photo. The golden, shining dashi-maki tamago. Fluffy and easily cut with chopsticks. Enjoy the flavor variations with your
choice of toppings. Enjoy! Thank you. Take care. Two sets , please. Four toppings each : Mentaiko, chopped nori, cheese, kombu. Here you go . Less rice, please. Here you go. Don’t forget to take a picture . Delicious! Cute hat you’re wearing. Large rice bowl, kids’ set, and set meal . Thank you . Kids’ set rice ball . Kids’ Set: ¥750 Staff: Is this your first time here ? How
did you hear about us? I saw it on Instagram. Staff) How was the taste? It was delicious . Staff) What did you order? Dashi-maki omelet bento . Staff) How was the portion size? Pretty packed. Staff) Right? It’s quite filling and
satisfying, isn’t it? It came up as a recommendation on YouTube
. We talked it over and decided together. The egg flavor is great, but the sides are really delicious too . You can choose toppings : mentaiko, kombu, chicken soboro. It looks beautiful . 10: 33 Full house. The container for the beaten eggs needs to
be washed frequently . 12:10 Customers keep coming in, and the
owner is super busy . Sorry for the wait. Welcome! Two donburi, one set meal . Thank you . Staff) There’s still a wait, huh? Yeah, about 8 groups waiting. But today is actually on the lighter side . 13: 50 Even after noon, the line continues. Takeout egg sandwich. Egg sandwich ready to go. Dashi-flavored rolled omelet rice bowl.
¥1500. A gentle flavor rich with dashi. Sashimi of plump, firm red shrimp. For the finale, enjoy ochazuke too . Top it with the garnish of green onions
and nori for a masterpiece . Light and refreshing, you could eat it
forever. Staff) Do you come to the shop often? Staff) How did you like the taste? It was super delicious. The egg was soft, and the pickles and side
dishes were also incredibly tasty. It was delicious . Probably the best dashimaki tamago I’ve ever had . The best
dashimaki tamago ever. The portion was generous—more than
satisfying, almost too much . The condiments change the flavor, so you
can enjoy it in various ways. 15:00 Closing time Staff) Thank you for coming today. Sorry it took so long. We rolled nearly 100 rolls since opening
this morning . Staff) Including takeout orders . Staff) Quite a few customers have said it’s the
best rolled omelet they’ve ever had . That makes me happy. Staff) What are your plans after closing
today? I’ll go get supplies , do some grocery
shopping , prep ingredients , and work past
midnight again . Just the same routine every day .

0:00　奈良）中国料理 四神
地図　https://maps.app.goo.gl/GjaWwksWUvCEXGmB8
住所　奈良県奈良市大宮町１丁目１３３−５
URL　https://youtu.be/Umea-oGP2Go

44:35　浪速区）ラーメン荘 歴史を刻め 大阪日本橋店
地図　https://maps.app.goo.gl/axkFB7E6VHz5yvAf8
住所　大阪府大阪市浪速区日本橋５丁目１４−２０
URL　https://youtu.be/QGPbTMC99Nw

1:24:33　八尾市）てんまや
地図　https://goo.gl/maps/pRAKLPyV2d8FoQQ48
住所　大阪府八尾市山本町南１丁目３−６
URL　https://youtu.be/_7DiA_H6sk0

2:01:17　摂津市）鉄板ステーキ 采、彩、
地図　https://maps.app.goo.gl/tiKhYEcBx8syVLX47
住所　大阪府摂津市三島３丁目１−３２
URL　https://youtu.be/GUfL4dU4JDs

2:36:19　天王寺区）だし巻き玉子専門店 百花
地図　https://maps.app.goo.gl/JhhhtAfrGJ93tnpB7
住所　大阪府大阪市天王寺区四天王寺１丁目１４−２７
URL　https://youtu.be/K1m7y86l_90

#中華 #炒飯 #鉄板焼き #卵 #関西グルメ

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