広島）４０歳スーパー女将が子育てしながら１２時間ぶっ通し働く家族経営のガツ盛りレストランに密着

広島）４０歳スーパー女将が子育てしながら１２時間ぶっ通し働く家族経営のガツ盛りレストランに密着

Authentic ramen since 1955 and original
steak are hugely popular!! The number one spot locals want to
recommend!! A family-run restaurant that started as a
ramen shop!
A close-up look at ‘Family Restaurant
Tiny’ The super-mom owner raising four kids
works 12 hours a day! Hearty man food with rice you just can’t
stop eating… Crispy pork cutlet rice bowl We’re proud of our extensive menu
featuring about 100 dishes using local
ingredients ! Sushi made with fresh fish sourced daily . Many customers keep coming back for the
ramen flavor unchanged since opening . Meal time gathered around the table. How far can we keep running ? We’ll see! Near National Route 432, Sera Town, Sera
District, Hiroshima Prefecture . Established 1955 . Family Restaurant
Tiny . A restaurant dedicated to handmade
dishes! Inside. Owner: Yu Idei (40 years old) The Chugoku Shimbun even prints your age,
huh ? This was taken a year ago, so I was one
year younger then. Breakfast time while watching the morning
drama . Eating bread and coffee . Previous Owner: Toshiro Otani (71 years
old) The second floor is our home . My mother,
father, and older brother live together
there . I got married and moved out of the family
home. I just sent my two elementary school kids
off to school today too . Staff: I heard the restaurant has been
around for a long time . How long exactly? We’ve been here since 1955 . It started in
my grandmother’s time. She ran a ramen shop. My father took over
and turned it into a restaurant . Then we moved here and it became a
family restaurant . Staff: Thank you. We appreciate your
time today . Staff: If you don’t mind me asking …
Your foot…? I hit my little toe on a tricycle lol . My toenail came off… I hit it on Friday night, but with the three-day weekend, I couldn’t go
to the hospital. I have work today too, and I only have Thursdays off. Basically, if it still hurts by Thursday,
I’ll go to the hospital. How long can I keep going ? Haha . A busy day begins at this country family
restaurant . Off to the morning shopping run .
Following Chef Maehara , in his 14th year
at Tiny , to Super Maruso for fish and vegetable shopping. Getting fresh fish . Nothing else special today. ? Nothing special today, huh ? How about sanma?
Maybe that one? Around that time at the shop, the extra bread was baked. A cozy, warm space . Sanma. Using fresh local fish . Buying vegetables . Thanks. Back to the shop . Staff) Have you always gotten your
supplies from Maruso-san? Yeah, yeah! We buy fish from local shops there. The chairman’s been from Sera since before
that, so he’s got strong local connections. Ashidagawa . Fresh saury and sea bream. 8:15. Start prep. Wash cutting boards. Organize the kitchen. This morning’s saury. Wow! They’re big, aren’t they? They’re big and cheap this
year. Beautifully prepared mackerel. Coat the mackerel with seasoning and
marinade . Sugar . Kabosu . Ah, that’s a great aroma! The kabosu juice suppresses the fishy
smell, adding a refreshing, clean flavor
and umami . Preparing the sea bream. Cutting off the head. Staff) Do you prepare the sashimi and such in the
morning? Yes! Yeah, whitefish is the main thing, so it changes
daily—or rather, we get fresh every day. Staff) Does it sell pretty well?
For sushi and sashimi , we serve sashimi, and it’s always included in course meals . Takami Otani (67 years old) Brewing coffee Every morning. Morning coffee. Even if I offer bread, I can’t eat it . I
only like coffee . Early in the morning, I start making dashi
stock with kombu . I keep adding water and just keep making
dashi. My brother brought a big bag of
katsuobushi. I add the katsuobushi to the kombu dashi. Just keep simmering . Strain the katsuobushi . The dashi we make is used
for udon broth, chawanmushi, and such.
Preparing sushi : squid , tuna, salmon, prepped
shrimp, egg , Spanish mackerel . Sushi
prep complete! Mixing sushi vinegar : sugar, salt , vinegar. Bring to a boil . Sterilize the sushi tub and paddle with
boiling water. Transfer piping hot rice to the tub. Cool the vinegared rice. Preparing the meat . Mr. Shinnosuke Ohtani (42 years old) A hefty 200g beef sirloin. Staff) How many kilograms is this? This is 5kg. Staff) How much sirloin roughly per day? Honestly, it varies too much. During tourist season , we might serve
about 20 sirloin steaks a day . Staff) On the menu , what dishes does this
meat go into? Sera Beef Sirloin Steak and Sera Beef
Steak. It’s the type with a good amount of fat
marbling, and the meat texture is
basically tender. Compared to other steak houses , I think
it’s reasonably priced . Sera Minori Beef. Staff) Roughly how thick is this served? About 12mm or so, but in grams it’s 190g . Staff) Is this a different cut of meat
from the Original Steak ? That’s different. The original steak was a dish the previous owner created to
offer beef reasonably priced . But back then, with mad cow disease and
other issues, prices skyrocketed. We started around 1985, and meat prices are about four times what
they were then. Staff) In terms of cut and flavor? It’s beef diaphragm , mostly lean meat. We add butter and onions to give it
richness. The seasoning is a sweet-salty soy-based
sauce. This is the meat for the Sera Minori Beef
Steak. After that, we continue butchering the
beef . Beef prep is complete . Next , a large block of Sera Kogen Pork. Staff) By the way, what menu item is this
meat for? For katsu-don and pork cutlet. This is also Sera Highland pork. Staff) What menu items will it be used
for? We use it for tonkatsu and katsu-don. Also, though it’s not on the regular menu
, we slice it thin for pork shabu-shabu . We also offer reservation-only omakase
courses . Right: for tonkatsu . Left: for katsu-don. The guy just keeps cutting meat
relentlessly . Cutting complete! Preparing the tonkatsu: coating it . Tonkatsu prep complete . Daily special set meal: preparing the
fried conger eel . Seasoning it. Fried conger eel prep complete. Making iced coffee. Had some coffee . Preparing the ramen: this is the ramen broth. Staff) What kind of ramen is this? Tonkotsu. We keep the broth simmering constantly. This is the ramen we’ve served since
opening . It’s standard tonkotsu ramen, but we use
pig’s trotters instead of pork bones. Staff) How does using pig’s trotters
affect the flavor? Compared to typical pork bones, they
release flavor more easily. Preparing menma bamboo shoots . Removing salt . Staff) Do you change the water multiple
times? About three times, then seasoning. Now we get pre-cut pieces, so it’s easier, but before it took a long time starting
from splitting them . Staff) Even with so many menu items ,
you put effort into each one individually . It’s something we’ ve done since the
previous owner . We feel we must preserve
the same flavor. Next, seasoning . Finishing the soup . Soup complete! Making homemade tartar sauce. Sanitizing. Blend onions in the mixer. Finely chopped onions. Boiled egg timer . Boiled eggs for tartar sauce. Mash the peeled boiled eggs. It takes time and effort. Add mayonnaise. Adjust the flavor . Mix. It tastes better after it’s sat a bit than
right after making it . Squeeze the chopped onions. Add the squeezed onions. Bottle the finished tartar sauce. Tartar sauce complete. Making spicy pickled cucumbers . Cut off the bland ends. Mix powdered mustard, sugar , and water. Layer into a container . Whenever vegetables are cheap, I try to
serve homemade pickles with set meals. As long as I have cucumbers , I make a
point to serve these spicy pickles . They always come with the meal :
pickles, salad, miso soup, and the main
dish . Staff: I think most restaurants use
store-bought items , but have you always made these from
scratch? It takes time and effort, and when
vegetables are expensive, we can’t always
do this. But since good pickles are important, we’ll take the time to pickle them later. Making the appetizer: Mix daikon sprouts and ginger, then soak
in water. Prepare the seared Spanish mackerel . Pack
it into small bowls . Top with daikon sprouts, ginger, and
cucumber . Finish with sesame seeds . Appetizer
complete . The manager goes to the welfare center to deposit the
donations from the register. I’m not sure if they’re actually accepting
them or not … Staff: By the way, how long have you lived
in Sera? Since birth . Spent four years in Tokyo for university. Three
years training in Hiroshima city . Majored in restaurant studies for four
years—business, history, stuff like that. You know mystery
shoppers? They go to various restaurants and write
about the pros and cons, that sort of thing . Oh, did I make a mistake? Did I
get that wrong? We did that kind of thing
in class, you know, at university. Staff: What is this place? This is where the Social Welfare Council
and the Community Center are combined. I’m bringing a wheelchair. Here’s a 100-yen coin. Thank you. I’ll count it later. Thank you. Also, I borrowed my father’s wheelchair,
and I came to return it. Staff) How much was the donation? About 5,000 yen? Probably. I don’t think
it was that much . Staff) How old were you when you came to
Hiroshima? After graduating university at 23, I
worked for three years in Hiroshima . Do you know Hirokoshi?
Places like Yakumo. I worked there for three years. During university , I attended culinary
school at night . Back to the shop . Staff) What’s this? This is a receipt as proof that customers
donated today. I’ll take it to the Social
Welfare Council later to show how much we
collected . 10: 07 More staff arrived before
opening. Making miso soup . Chopping ingredients : carrots, fried tofu , daikon radish. Taking out kombu seaweed. Straining bonito flakes. Combining kombu and bonito dashi stock. Daikon , carrots, and fried tofu. Simmering for a while. Dissolving miso . Taste testing. Dividing into small pots. This is local tofu too. Adding tofu . Transferring the finished homemade miso soup to the
warmer . Prepare the chawanmushi: Remove the shrimp’s intestinal tract. Rub with salt. Place in boiling water. Quickly blanch. Blanched shrimp. Fish cake. Ginkgo nuts . As mentioned earlier, these are the ones
that come with Japanese set meals. Shimeji mushrooms . Shrimp. Chicken. Egg mixture made with the morning’s dashi. Cover. Heat for 20 minutes . Next to her, Mom swings the wok . Making Napolitan pasta. Add tomato sauce. Add the cooked Add the cooked noodles. Add ketchup . Mom silently handles the heavy wok . She
tastes it , hiding her mouth. The Napolitan is done. We get vegetables from local farmers. Beautiful asparagus. A big pumpkin . She makes rice balls . Salted rice balls done! Staff) Is Mr. Idei becoming the manager? Representative Staff) What’s your family like? I have four sons : preschooler, kindergarten, 2nd grade,
and 4th grade . All boys . A household of five men . I’m also on the PTA board and, like I
mentioned, involved in the Chamber of
Commerce youth division . Staff) What time does the manager wake
up? I wake up at 6:00 AM, make my husband’s
lunch , prepare meals for the two
elementary school kids, then prepare meals for the two
preschoolers . They eat and head out . Staff) Do you usually leave for work
around this time? Around 9:00 AM . Staff) What time do you finish work? Around 9 PM. So the lunch service ends around 3 PM. Then I go home , clean up the morning
mess, put laundry in . Then the elementary school kids come
home. Next , I pick up the daycare kids at 5 PM and feed them dinner here. That’s weekdays . Staff) And the evening service? We’re open, we’re open. The kids eat dinner here while I work. My husband is a regular salaryman, but he
waits without eating, so then we eat together. I asked the manager for recommendations. For tourists, the Sera Minori Beef, and then the Sera Kogen Pork , these
cutlet dishes . For Japanese cuisine, the Hanakago Gozen
is popular! The most popular among locals is the
Original Steak. My grandmother started it as a ramen shop. My father came back when he was 26 and
started a Western-style restaurant, but back then, Western food wasn’t really familiar in the countryside . So, he served steak in a soy sauce-based sauce
, eaten with grated daikon radish, kind of
like sukiyaki with a sweet and savory
sauce . This was a huge hit . It became like a steak people in Sera
treat themselves to as a reward . Everyone
says that. For those over 70, though , they say it
brings back memories and go for the ramen . It’s the same ramen from my
grandmother’s time. The noodles are still from the original
noodle shop we used when we first started. And if you look at the bowls later , and they’ll see it says ‘Sasayaka’ on
them. They even have the phone number written on
it . Why? Because back in the day, they used
to do delivery, and the bowls would get lost . So they’ve been using these bowls for
ages. Now they serve this ramen , and it’s really popular with the locals
too . These three things are absolutely key : ramen, the flower basket set meal, or
the original steak. Just a little while ago , 90% I could proudly say 90% of our customers
were locals. But now, on weekends, locals say, “Tiny’s too busy, let’s come
another time, ” and tourists have really increased. So we’re aiming for a menu that catches
tourists’ eyes while still pleasing
locals. We’re keeping the old favorites
absolutely intact . We’re operating like this . Open : 11: 00 Open Parking available Large parking lot in back Hours: 11:00 AM – 3:00 PM , 5:00 PM – 9:00
PM Daily Lunch Special: Fried Conger Eel 930 yen Total 90 seats Tatami seating available Private rooms available Waiting area Table condiments Free extra rice! Menu Original Steak 1600 yen (+1200 yen for
double meat!) Sera Minori Beef Steak (120g) 2200 yen
Sera Minori Beef Steak (190g) ¥3,500 Made with Minori Beef raised on Sera’s
fertile land Steak Course ¥4,400 Pork Loin Cutlet ¥1, 100 Pork Fillet
Cutlet ¥1, 250 Pork Loin Ginger Stir-fry Set ¥1, 200
Pork Loin Miso Stir-fry Set ¥1, 200 Flower Basket Set Meal ¥1,500 Tempura
Set Meal ¥1, 550 Premium Nigiri (with miso soup) ¥1,800 Sashimi Set Meal ¥2,500 Tonkotsu Ramen ¥800 Tonkotsu Ramen & Sushi
Set ¥1,700 Spicy Ramen ¥900 Spicy Ramen &
Sushi Set ¥1,800 Katsu Don ¥1,000 Miso Pork Bowl ¥1,050 Special Fried Chicken ¥690 Assorted
Sashimi Platter ¥1,750 Orange Sherbet ¥450 Yen, Crème
Brûlée-Style Custard Ice Cream 400 Yen, Draft Beer (Medium) ¥550 Coke ¥350 Seats fill up fast as soon as we open Ordered Ginger Pork Set and Daily Special
Set Making the Daily Special Lunch Rush to plate the freshly fried items Special Tartar Sauce Daily Special Lunch complete Making the Ginger Pork Bean sprouts Quickly cook through Seasoning Sera Highlands Pork Ginger Pork is ready Ginger Pork Set complete Lunch time for everyone! Let’s eat! Bite into the piping hot meat. Tiny-san’s is delicious, you know . Staff) What kind of gathering is it
today? A girls’ get-together. Staff) How many years have you been
coming? We’ve been coming for decades now, right?
About 20 years . Even as generations change, it’s still
here . Famous for ramen since my father’s
generation . Staff) By the way , if there’s a reason
you keep coming to this shop , Because there’s so much variety here. From
kids to seniors, everyone loves it . Delicious, delicious! The mom works with such energy! Next up , the pork cutlet rush!! Pork Loin Cutlet Set 1100 yen. Making the Flower Basket Meal . This is our most popular lunch item. Small side dishes included . Tempura. Frying up vegetables freshly picked that
morning . Flower Basket Meal complete! Ladies’ gathering time! When I come here, I always get this. It’s
delicious , you know. I love it. There’s so much
variety . Staff) Do you come here often? Yeah, I do ! When I come, it’s this! The
basket! Enjoying freshly fried shrimp tempura. Delicious! Flower Basket Meal 1500 yen (Limited
Quantity) This set with its variety of
dishes is popular with women and older
patrons. Crispy, freshly fried tempura . Sushi with outstanding freshness. Super tasty chawanmushi where you can
really taste the dashi . I’ve been coming here for a long time. We’ve had class reunions here before,
right ? Staff) Would you like to come again in
the future? Of course! Of course! It’s delicious, you know. Parent and child visit . Making a pork cutlet rice bowl . The
crispy, melt-in-your-mouth pork cutlet
rice bowl is complete! Making the tempura set . Tempura complete! Miso soup . Tempura set complete! Here you go. When should I say this by? Mom is discussing catering . Regulars who’ve been coming since
childhood. They also do catering for us. Staff: Do you usually order the same
menu when you come? This time it’s a bit different, but this miso soup is incredibly delicious.
The broth is so flavorful, I absolutely
love it . It was quite a while ago, but I’d eat ramen here. Then I’d go home, relax , and suddenly
crave ramen again. So I’d dash out of the
house and go eat it . It gets addictive! I want to come every
day! Since we often fill up by 11:00, quite a few people come early . 11: 47. It stays packed from opening . Making the original steak. Transfer it once. Reintroduce it to the heated pan. Butter . Garlic. Seasonings. Original steak complete. Original Steak Japanese Set ¥1,950. The original steak, conceived by the
previous owner . The tender, juicy meat pairs perfectly
with the sweet and savory sauce infused
with butter aroma. Juices burst with every bite . Change the flavor with grated daikon
radish. Refreshingly delicious!! Zaru Soba and Nigiri Set Staff: What did you order? Original Steak Staff: Are you from Sera? Everyone ? No, not really . Staff: For work? First time from Tokyo ? Staff: First time!?
Why the Original Steak today? Recommended for Sera . Staff: How does it taste? Delicious! Super tender. Staff: By the way, why just zaru soba for
you today? Drank too much… When I was in Yoyogi, Tokyo, Western-style
food around here started 45 years ago. I figured Western food based on soy sauce
or miso would be more popular . When I first started, ramen was 30% and
this was 30 %. Basically, even when I did Western
food, I mostly used miso or soy sauce back
here . I learned most of it in Yoyogi . Staff) Tokyo-style cooking . Tokyo-style cooking , I tell ya .
Tokyo-style cooking, haha. It was rare back then . Ending with cake . A super satisfying
girls’ gathering. Today’s cakes are apple-peach, matcha ,
and framboise. They’re incredibly popular! For those coming around 11 AM , the daily
special is first . We only have about 10
or 12 servings . So quite a few people come specifically
for the daily special . Like today’s girls’ gathering or the
Hanakago Gozen set or after hospital visits. Regulars drop by, bump into acquaintances , chat with the manager. Making tempura and rice balls . Freshly fried tempura ready! Seaweed tempura, tempura of vegetables grown by
local farmers. The shrimp tempura is plump and delicious! A super-regular who’s been coming for 50
years takes a bite of crispy tempura . Staff: How’s the tempura? Delicious! I come almost every day since it’s so
close. Way back when, in the heart of Koyama town
ramen called ‘Sasayaka’ run by the
previous owner. We’ve been friends since then. That’s nearly 50 years now, right? This shop is 70 years old. Since I’m the
same age as the master here, I’m 71 too. If you’re visiting for the first time , is
there a menu item you’d recommend? I’d
love to try it. The original set meal with sashimi . It’s on the spicy side, but the meat is
tender and easy to eat. That’s about it . The shop is always packed. The large parking lot fills up in no time . Making tonkotsu ramen . Chā The bowls used since opening bear the
character “ささやか” (modest) . Tonkotsu ramen complete! Longtime regulars who’ve loved Tiny’s
ramen for years . They lift the noodles to cool them
slightly, then slurp them all at once. Delicious. Ramen rush!!! A guy on his lunch break. One slurp of noodles. Two sips of soup. Delicious!! Making original steak . Tonkotsu Ramen Musubi Set 1100 yen. Staff) Do you always come to Tiny? Yes, sometimes . Staff) Are you local? Not really. Staff) Why come all the way to Tiny? They have a huge menu and it’s incredibly
tasty . Staff) Do you order the same thing every
time? Nah, always something different . ‘Cause I wanna try all kinds of stuff . But my husband always gets ramen. Always
ramen. It’s delicious . Tried ordering the Tonkotsu Ramen Sushi
Set . Tonkotsu Ramen Sushi Set ¥1,700. The
ultimate combo!! A taste since 1955. Tonkotsu Ramen . Authentic ramen featuring our original
broth made with pork trotters and homemade
char siu . Thinly sliced homemade chashu. Carefully salted menma. Thin noodles that blend perfectly with the
soup, making it easy to eat for everyone
from adults to kids . Six types of nigiri . The incredibly
fresh sushi is too delicious. . Sushi and ramen go together endlessly. This super-hot set meal with only my
favorite things was the best . Lunch time over! Sales today… 174,240 yen. We had 122 customers today , so it was
pretty busy for a weekday . What about the busiest days , like
holidays? About 400 people in a single day. That’s
when we think, “Wow, that’s really busy!” After closing , it ‘s staff meal time. I quietly pass around today’s newspaper. Finally, a moment to relax . Pure bliss . Everyone gathers . Mealtime filled with nonstop laughter. Staff) When was the restaurant founded? It was in Showa 30 (1955), so this year
marks our 70th anniversary . Staff) What are you currently working
hard on , or what do you want to strive
for? First, I really hate it when people come
to Sera Town and say things like, “There’s
nowhere to eat.” So I hope we can be the kind of place where
everyone who comes here feels, “Ah, I’m so
glad I came here . ” Staff) I heard you have four children. Regarding challenges or difficulties , but also what helps , being
self-employed means I can adjust schedules for things like
children’s events, PTA meetings, or
parent-teacher conferences . For regular
company employees , it’s hard to get away
for these things . But being self-employed
allows flexibility. The employees understand this and let me
attend, which I’m really grateful for. Staff) Thank you . May I ask for a final message for our
customers ? Thank you for always visiting us. We’ll continue working hard to run this
place in Sera , so we appreciate your continued support. Staff) Thank you for today . We’ve been following the country family
restaurant ‘Tiny’.

店名　レストラン タイニー
地図　https://maps.app.goo.gl/upFdqgJX3nZtyyCz7
住所　広島県世羅郡世羅町西上原４８３−３

0:00 ダイジェスト　
0:58 本編

うどんそば 広島 岡山 Udonsoba Hiroshima Okayama
https://www.youtube.com/channel/UCLR62h0m5rvt6qaeScNmBoA

#刺身 #天ぷら #おにぎり #カツ丼