食べ応え満点なバーガー＆ベーカリー４選🍔 リピーター続出のパン×BBQ料理が美味しすぎる！

食べ応え満点なバーガー＆ベーカリー４選🍔 リピーター続出のパン×BBQ料理が美味しすぎる！

Very tasty! This time, we’re featuring irresistible, mouthwatering burgers and bakeries! Yum! We introduce four unique bakery cafés, each filled with one-of-a-kind charm. 🍔🍖🥪 Osaka, Japan
1 minute walk from Higashi Tengachaya station. Since 2018　
THE MARKET The staff has arrived at work First thing in the morning, the signature “sourdough” is baked. Flour With a coupe knife, cut a slit in the surface of the bread Bake the sourdough Finish baking first thing in the morning and clean up the restaurant Owner Kato kindly brews us our morning coffee (Owner Kato)Ice coffee is extracted with water, all of it. I couldn’t drink coffee, but with his coffee beans, I can now! I had orange juice and cold brew iced coffee! Cookie making (Photographer) Is this lemon?
(Staff) Yes, it is. (Staff) By squeezing a domestic organic lemon It takes away this milky smell of the milk. Flour Baking powder Salt　
Frozen Yotsuba butter Combine the ingredients with the milk mixture. (Staff) (The butter) will not be crispy on the cookies if it melts completely I make them with a little bit of cold butter, a little bit finely crumbled. I form the cookie dough into a folded shape Stretching the dough with a cotton swab. (Staff) Mixtures like flour, butter, and other ingredients. In the morning, we just mix it up and bake it. It is very important to keep it stocked lol It takes a lot of time when you’re measuring (ingredients) in the morning. Since the store opens at 7:30 AM, there are various techniques in place to bake the bread quickly. Cookie rounds are used to cut out the dough. Sourdough bread is baked (Owner Kato) It’s really cool how this edge (on the bread) stands up　 Proud “sourdough” with crispy edges on the surface (Photographer) This size (of dough) became this (after baking)? (Staff) Yes! Yes, it is! It swells to twice its size (Staff) This will be rye (sourdough) All of our sandwiches are made on rye sourdough The “M” in the name “THE MARKET” is carved into the dough with a coupe knife. Sourdough is baked. Sourdough is served to area cafes and restaurants Sourdough
Plain Sourdough plain
Whole: 720 yen / Half: 380 yen Sourdough Rye
Whole 720 yen / Half 380 yen Biscuit You will be taught how to eat the best sourdough bread We’re going to pour some Sicilian extra virgin olive oil over the bread. (Owner Kato) This is hand-picked organic olive oil from Sicily It’s low-temperature compression, which means it’s pressed for a long time. It goes really well with bread. Like this… Plus a lot of olive oil on top 🫒. Salt of Maldon” rich in minerals I will taste the sourdough bread baked using the owner’s recommended recipe! (Owner Kato) We also make mayonnaise!
(Photographer) You make your own from scratch? (Owner Kato) with heirloom eggs We also run a vegetable shop, so these are the eggs we use in that vegetable shop. We use Ashida Portley’s heirloom eggs from Tanba. (Owner Kato) “Homemade garlic confit.”
This is so delicious! Egg and garlic mixture. Olive oil from Sicily, Italy
Grapeseed oil Mustard Characterized by its aroma
“Himalayan salt.” Salt (Staff) It’s done! Mayonnaise handmade from scratch is used for sandwiches Sandwich making
“Sourdough.” Black pepper paste Mustard (Staff) This is Paulie’s cream cheese I switched to this cream cheese a little while ago. It’s so refreshing and so delicious! Spreading cream cheese on bread. Pesticide-free lettuce (Staff) This is also from our sister grocery store We use pesticide-free vegetables 🥬. Cured ham Maldon salt Sicilian
Organic olive oil Salmon is drained of excess water and placed on top. Caper Sandwich ingredients are grilled with special olive oil Sweet potatoes, green beans, sausage. Vegetables purchased directly from farmers Chicken Place the chicken, sausage, and vegetables on top. (Staff) meat (sandwich) with “yogurt sauce” (Staff) Homemade mayonnaise on top. Sandwiches
Cream cheese and salmon Sandwiches
Spicy chicken and grilled vegetables Open at 7:30
THE MARKET The first pair of customers arrived immediately (Female customer) Cinnamon roll Salt bread! Dropping kids off at daycare I do some computer work here afterwards. There’s a large café area in the restaurant where you can eat in It can also be used as a working space Making cookie sandwiches with red bean paste butter Butter Anko (red bean paste) from Naniwa Mochi, a long-established shop for over 100 years. Pink rock salt. Red bean paste with butter
cookie sandwich Preparing bread for wholesale to a cafe in Tennoji The owner of the café came to the restaurant (Male customer) (Friend) I’m in the same business, I own a hamburger shop His (restaurant’s) buns are delicious. I asked him where he gets his buns and he introduced me to the owner of this place. Thank you for the always insanely delicious sourdough! Please keep up the good work! (Owner Kato) He owns the coolest store in the world called DJANGO’s near here! Cafes and restaurants all over town buy sourdough from THE MARKET! Bread is given to customers who run cafes Making sourdough
“levain starter” Mixing water into the levain starter Semi-strong flour Strong flour Numazu salt Water Mix the dough again Plain sourdough dough Then mix rye sourdough dough After 1 hour, the sourdough is punched (degassed) Yeast is taken care of (feeding)
“Starter.” Flour water A customer orders a sandwich, so I heat it up on the griddle Sandwiches are served to customers. (Female customer) Cream cheese and salmon sandwich. My friend I’m meeting up with is coming over later. And this friend of mine introduced me. A female customer came in with a friend who was waiting for her (Female customer 2) This restaurant is open in the morning and you can have lunch It’s very cozy, so It’s easy to come here with children We also sell cakes in our cafe Baked cheesecake Homemade milk ice cream Brownies finished with chocolate sauce Classic brownie (Staff) This ice cream is made with ingredients from our affiliate
I have a vegetable shop called grocery. We buy organic and naturally grown fruits and vegetables. We make ice cream with them. Ice cream that addresses the food loss issue is also available in our online store 🍨. We had freshly baked buns! THE MARKET’s special buns purchased by a popular burger joint. They will prepare bread to give to the farmers they serve! (Staff) Kato (owner)’s friends and business associates. We send sourdough as a gift or a thank you! (Photographer) You even send a message!
(Staff) Yes! THE MARKET also operates an online store processed products, original curries that we made ourselves, and so on. We also sell khao soi and things like that. Of those, sourdough is pretty much the most popular product. If you’d like to try it, please do! Check out our website in the overview section for more information about mail order👇. They deliver freshly baked sourdough to your neighborhood veggie store! (Staff) Thanks for your hard work! THE MARKET selects vegetable shop
‘grocery’. (Staff) Basically pesticide-free or fertilizer-free vegetables. (In the store) We deal in Directly Owner or farmer we know We try (to) buy from people with whom we have a facial connection Using pesticide-free vegetables and special seasonings Not wasting vegetables harvested at a time of year when many vegetables are available The products that are processed to make something that can be enjoyed all year round. We have a farmer who delivers us garlic and onions and things like that. We put them in our store A producer from Tanba, Hyogo Prefecture, came to deliver flour! Mr. Kato, the owner, handing over the bread he just packed. (Owner Kato) With wheat grown in a field that is JAS (certified organic) They deliver it to us every month like this (The wheat is) used for this bread called plain The farmer’s “Yumeshihou” is I think it goes well with hard bread. (The texture is) glutinous. It has a high flavor and aroma I think it’s because it’s freshly ground, so I think that’s part of it THE MARKET’s mission is I can eat good food and support the producers. It’s more about the fact that the person is making it. It’s not so much about the taste or the sugar content or anything like that. I think people feel like it’s delicious. We call that the “delicious revolution.” Forming the dough for our signature “sourdough. Sourdough “cheese Plenty of cheese wrapped in dough Sourdough “walnuts” Olives” on rye dough On rye dough
smoked bacon and cream cheese (Staff) With bacon and cream cheese that’s handmade over there by the barbecuers. We’re adding shredded cheese. Finished preparing bread to bake tomorrow morning. (Owner Kato) Mr. Shinjo Mr. Shinjo, owner of Ikedaya BBQ style, delivers our vegetables! Morning vegetables from Marche in Nara prefecture☀️ (Staff) straight from the field because we don’t go through a shipping company (Chef Shinjo) Vegetables harvested in the fields this morning (are) lined up We’re having a marche in Nara on Friday. I’m going to be there. I process damaged fruits and vegetables that are difficult to sell at the Bakery or ikedayaBBQstyle. (Chef Shinjo) I take out the damaged parts of these things before We also use them in the restaurant over there. (Chef Shinjo) And the retort you have there now.
(Photographer) What? Are these also homemade? (Staff) Bananas are naturally grown without fertilizers or pesticides! Bananas grown in Okinawa by natural farming method Tanba “Ashida Portree” flat eggs also used in bakery 🥚. Vegetables are purchased for use in the BBQ restaurant next to the bakery At the end of the shoot we are treated to lunch by Ikedaya BBQ style! (Owner Kato) These vegetables are from our vegetable shop I think you can tell when you eat the vegetables that are coming out now It’s so much more impactful on the taste of the vegetables! Carrots and such are so delicious, please eat them! (Owner Kato) Please choose a beer to drink!
(Photographer) That’s good! (Owner Kato) We drink too, so we’ll drink from noon A town where adults can drink from noon Wouldn’t it be nice to live in a town where you can see adults drinking from noon? Ikedaya BBQ style char-grills chicken, beef and vegetables! Sourdough Vegetables and fruits change daily as they are seasonal Beet sauce Sicilian organic olive oil, good with vegetables, meats and sourdough (Staff) Pork ginger and spare ribs. Pork ginger The savory aroma of charcoal grilling whets the appetite. Spare ribs Beet sauce goes well with spare ribs Lunch plate set cauliflower soup Coconut spicy chicken Spiced marinated chicken with coconut sauce. Vegetables personally ordered by Chef Shinjo spread rich sweetness 🍠🥦🥕. THE MARKET’s signature sourdough We’ll be enjoying our meat with a beer in hand from noon 🍖🍺. Today we’ll be covering lunch at Ikedaya BBQ style and the morning market hosted by THE MARKET! 7:30A.M Open THE MARKET opens at 7:30 A.M. Bread is lined up early in the morning! From 7:30 to 11:00 you can enjoy a morning set Homemade strawberry shake making🍓. homemade strawberry syrup, milk, and ice in blender Homemade strawberry shake The coffee beans are sourced from Globe Mountain Coffee in Kyoto. Customers come for the morning set! Hot sandwiches are ready. (Staff) Thank you for waiting for your hot sandwiches (Female customer) Salmon is delicious… Vegetables are delicious too! I’d say they have a lot of flavor. (In the vegetable shop near this restaurant) they sell vegetables directly from the farm… I buy vegetables there too I like the fact that it’s not just a bakery. I got a cup of coffee courtesy of you ☕️ (Staff) Here’s an iced coffee, and here’s an iced au lait It’s not cow’s milk, it’s oats milk. Outside the store, the staff is getting ready for the morning market On the first Saturday of every month, THE MARKET hosts a vegetable morning market! The owner has arrived at work (Owner) These (figs) are delicious, very big The vegetables for sale at the morning market are all in season and highly recommended, harvested in the morning by the producers! (Farmer) They’re big, aren’t they?
(Photographer) They’re so big! (Photographer) Where did you pick these?
(Farmer) Tondabayashi. (Farmer) We use no pesticides. (Staff) It’s not just a once-a-month morning market. They come every Saturday to open a stall at THE MARKET. They wholesale vegetables to a vegetable shop called grocery. And every Saturday farmers come here. Customers can buy directly from the farmers. The morning market has begun! Customers are quickly buying vegetables. (Photographer) What did you buy? (Male customer) Pumpkins, eggplant, onions, bitter melons and figs This is the basil you just got as a freebie. (Director) Have you been here several times?
(Male customer) Yes, I have been here! We’ve taken care of you. It’s a nice place to live around here. (Male customer) Thanks to MARKET, I think it’s a good place to live!
(Staff) Thank you very much! Customers who enjoyed the morning set were also at the morning market! (Female customer) I bought figs, watermelon and vegetables today! I was here this morning too, for breakfast. So I think I’ll be back for lunch or something… There’s baking going on in the bakery kitchen inside the store. (Staff) It’s not the store’s product, it’s her personal product (Ms. SLOW) I’m allowed to make and sell bread at the shared space We’re doing it in a shared space. (The shared space) is a place that’s usually used by different people We make bread to sell in the shared space Beet rappé on bread. (Ms. Slow) These are beets. They are so full of nutrients that they are called drinking blood! Bakery slow’s “Rapée Sandwich” is now available! Hard bread is baked! Baked bread is brought to the share space 1 minute walk to the share space right next door Shared space operated by THE MARKET “Picture Books and Sundries Bread and Snacks”. Every Saturday Bread for sale at the shared space (Ms. SLOW) I’ve always wanted to do something myself Mr. Kato told me that I could do it. There’s a grocery nearby, so seasonal vegetables, fruits, etc. We use vegetables and other produce from farmers who are here today because they are easy to purchase (Chef Shinjo’s wife) I’m in charge of this place We all plant (vegetables) with the kids and stuff Vegetables planted with farmers at the workshop. (Chef Shinjo) This one is like a shared space (Mrs. Shinjo) We can have events and things like that. Or having them rented for workshops. Or a customer you connected with at THE MARKET doing something To let everyone know more about the farmers too. Even if you’re just serving products and food in a restaurant There are some things that are not conveyed. I’m trying to get the customers to practice what they want to do here, and so on. And that’s how it spread to everybody. Chef Shinjo gets vegetables and rice from the grocery store grocery Rice procured from Miyoshi Farm, Shimanto Town, Kochi Prefecture (Chef Shinjo) We deal with rice from farmers New rice will be coming soon Meanwhile, inside the restaurant, Ikedaya BBQ style lunch preparations are underway! Cooking rice purchased from the vegetable store grocery Cooking rice in an iron pot instead of a rice cooker. Preparing fresh morning vegetables. Sweet potatoes and potatoes are steamed in an iron pot (Chef Shinjo) Sweet potatoes and potatoes in an iron pot called a Dutch oven Like steaming and roasting This one is (cooking) rice The rice cooker is used to keep the rice warm. I use this one to cook rice. zucchini Eggplant Pre-roasted vegetables to serve with lunch plate. (Photographer) Do the vegetables here change with the seasons? (Chef Shinjo) Yes, they do.
We mainly use vegetables from farmers. Seasonal vegetables purchased at the morning market change daily Rice with cereals is cooked. Cooked rice is transferred to the kettle Rice is placed in the rice cooker and kept warm Sharpening knives for cutting meat (Chef Shinjo) We’re going to prepare the meat now I will improve the sharpness of the cut Meat is prepared with well-sharpened knives Chicken thigh Chicken thighs marinated in
“Lemon.” Salt Black pepper Sugar Garlic (Chef Shinjo) A sweet and spicy sauce made from soy sauce, sugar, garlic, and honey. This is the sauce I always marinate pork in and grill it. Lemon Plenty of extra virgin olive oil Cutting beef for steaks, curries, and roast beef served at lunch Mr. Shinjo purchasing some vegetables (Photographer) What are you preparing here now? (Staff) Right now we’re preparing for the “vegetable scooping”) I’m trying to figure out how to get customers to come. I was thinking about how to make it fun for them. It’s kind of like a production to make you feel a little bit cooler. I was hoping that people would enjoy it like a fair. We’re having a vegetable scooping event. A cute customer tries his hand at scooping vegetables! (Chef Shinjo) Do it gently and give it to him slowly and gently Customers absorbed in scooping vegetables (Photographer) May I have a look? We got a lot of pickings… (Cameraman) Do you have a favorite vegetable? (Child) Tomatoes and blueberries🍅🫐. (Photographer) How do you like it?
(Child) Delicious! __ (Farmer) I think it’s just about time to eat! (Male guest) Today, watermelon and (Female customer) With a kolinky (pumpkin) (Female customer) I bought okra and some bread Customers are constantly coming in for fresh vegetables that can only be bought here! (Female customer) The taste is different here (vegetables) I come here a lot to buy things, don’t I? (Female customer) I’m interested in pesticide-free or fermented foods And then I found out that (the farmer) was coming here. That’s when I started buying. (Photographer) Are the farmer’s vegetables totally different?
(Female customer) Yes, they are! The sweetness of the vegetables is also different from others! I knew that vegetable (sweetness) was strong! No matter what, the sweetness of the vegetables is very strong, and besides, it’s safe and secure. （I can see the face of the (vegetable) grower. You can see the people who are making the vegetables on Instagram, too. I’ve seen you do it. So I’m very happy with these marches! (Photographer) Do you usually have opportunities to connect directly with consumers? (Mr. Kauchisaien) Not usually.
You get to hear their reactions. Like, “I had that the other day and it was delicious. If it was something like, “I cooked it like that… I feel like it’s worth making. It’s a valuable exchange, a place where we can see each other’s faces. This staff member here is taking pictures of each store for social networking (Photographer) What were you shooting? (Staff) Now I’m trying to promote the morning market We’ve got some good stuff right now, like pesticide-free, organic, vegetables. A lot of things that are made with a lot of care. There is value, but people don’t realize that value. I have a feeling that it would be better if people knew more about it That’s why we’re doing an Instagram reel and stuff like that. Turn the playback number or something like that. I wanted to spread the word.
I was filming. Farmers who set up stalls at the morning market also take a break from drinking beer🍺. Mr. Shinjo picking herbs in his store garden (Chef Shinjo) I’ll use a little at a time when I want to use it This is “Italian parsley. Mint.
Rosemary, oregano, sage. And some sansho. Sansho (Photographer) You’ve already got all your own ingredients for everything (Chef Shinjo) Yes, we do.
And we buy our vegetables at the vegetable store. And these herbs are right here. If we could use as much of our own stuff as possible We’ll use the parsley we harvested to make a sauce. Mayonnaise Yogurt (Staff) This is making yogurt sauce (It’s a sauce) that we put on the meat at lunch Lemon Italian parsley from our garden. Finished yogurt sauce THE MARKET is a food court type store that includes two stores: a bakery and ikedaya BBQ Style This is the entrance to THE MARKET Bakery. The other side is the entrance to ikedaya BBQ Style You can buy your favorite dishes at each restaurant and eat them in the common eating area… ikedaya BBQ Style
11:00 Lunch service starts. They had a customer right away! Lemon chicken, which has been marinated since this morning, is grilled over charcoal. Vegetables purchased from the vegetable store are also grilled Salt Yogurt sauce Colorful
Lemon chicken plate (Female customer) It’s so delicious! Vegetables. Tastes just the way it is. Vegetables in season again I’ve never been to this restaurant at night before I love coming here during the daytime, it’s amazing! Steamed sweet potatoes Orders continue to come in Takeout orders are coming in. Yogurt sauce Takeout complete. Tomato soup set for lunch Pork marinated in homemade sauce. Bakery sourdough (Chef Shinjo) Thank you for waiting!
Who ordered the chashu? Cha-shu Parent and child customers can enjoy lunch in a relaxed atmosphere Customers are constantly coming in. Wagyu spiced curry is ordered Warming up the prepared spiced curry (Chef Shinjo) This is chicken broth (Chef Shinjo) It’s like the scraps that come out when you prepare the chicken We use that (scraps of wood). And I put vegetable scraps and stuff in it (chicken) broth. I use it to make soup and curry stock. A special curry full of the flavor of chicken broth is made. Salt (Staff) Here you go, beef curry! Beef tenderloin spice curry (Female customer 1) Delicious! (Female customer 2) It’s so delicious, just like I expected it to be! I’ve always wondered about that. They sell vegetables, and I was looking at it thinking, “What’s it like? I’ve been looking at it thinking about it. This is the first time I’ve been here today. The successful morning market is over, and the farmers who opened their stalls are leaving. He took a break here and made a homemade drink 🍹. Make a shiso soda
“Homemade shiso syrup.” (Photographer) The colors are so vibrant! Syrups are processed from fruits and other products purchased at the “grocery”! Soda Shiso soda Summer mandarin orange syrup Ice milk Summer mandarin orange shake Itadakimasu🙏 And the staff, too.
Refresh yourself with a beer🍺. (Photographer) You really drink beer on the job! (Staff 1) Yes! I drink! They want to create a town where adults can drink at noon I’m told that drinking is part of the concept Staff 2) She says she is told to drink, but actually She enjoys drinking it. The film crew also received 🍺 Lunchtime drinking is also a great job __. (Owner Kato) I’ll enjoy having this! Yum! It’s a job rule. Everyone in my company drinks, right? We drink beer at noon. We’re trying to make it so that people can enjoy alcohol with their meals. That’s the kind of town you want to be in. That’s what we’re trying to do. If you want to build a city like that, you have to practice it yourself. (Photographer) What did you do for a living?
(Kato owner) Urban planning for about 25 years. Connecting with rural communities or connecting with farmers. The food we eat and the makers or the earth that makes it. To be able to feel it while living in the city I’m actually happy (thinking) That actually has to do with the taste. And then what is delicious? That’s what I’m saying. Who is it connected to? Who made it? Like, which earth was it made in? It affects the taste like crazy. It’s only in cities that it can be offered Cities are where people can bring all kinds of things and eat all kinds of things. And that’s the advantage of living in a city. We can change Japan and society from the dining table. That’s what we’re trying to do through our mission, the “Delicious Revolution. (Photographer) Had you ever baked bread 　　　　　　　　before opening your shop?
(Owner Kato) I never learned to bake bread. (Owner Kato) I was impressed by the bread I ate when I was in a cafe in Montreal! I was told by the café owner that it was sourdough, and I thought, “This is good! I finished it after looking at YouTube and Instagram on my own. (Chef Shinjo) (The owner) and I met when I was originally running a restaurant in Ikeda I started to participate in Marche organized by Mr. Kato. (Chef Shinjo) It was just perfect timing.
(Owner Kato) We talked about having an event here (Chef Shinjo’s restaurant) I knew it was a good restaurant We started talking about renting this property and having an event once a month and then two years later we opened this place. We decided we’re going to open a restaurant here. He finally accepted my love call We opened a store here. Like going to the local supermarket. To establish an environment where people can buy vegetables directly from farmers. We need more customers to come to us. Eh! Sold out already? I want them to be like, “Oh my God! They are so delicious vegetables! You can’t get vegetables like this and they are picked in the morning! (Photographer) The farmer also said they were picked in the morning!
( Owner Kato) Isn’t that right? I think that’s the kind of life we all want to lead. I think people are going to realize that in time. (Chef Shinjo) I’ll keep doing it until then! (Owner Kato) We have to keep doing it!
That way and that way! ~Tasting time~! Lemon chicken Chicken with fresh lemon flavor. Herb sausage with
Yogurt sauce goes well with it Morning vegetables purchased from the farmer, “eggplant.” Beef tendon curry Craft beer in Shizuoka A hidden countryside gourmet burger shop
“ROUTE 65” People come seeking the exquisite burgers
of the owner who opened at age 45 (I’ve been with my wife) since around
my second year of high school (It’s been) almost 40 years together now Wife) It’s been full of ups and downs Around the age of 45,
I started this shop (My wife said to me,)
“You’ve never cooked before, no way” She said that countless times A couple who quit corporate life
to start a burger shop—
A look into their second life 🍔 Marriage is about patience! (laughs) Kakogawa City, Hyogo Prefecture
“ROUTE 65” Owner) Good morning Thank you for coming today First thing in the morning (Just nearby) there’s a mountain
called Mt. Takamikura I climb it as part of my daily routine If you’d like, please join me Shall we go? The crew decides to head to the mountain together ⛰️ Getting ready for his daily climb,
he leaves home with his beloved dog, Oreo Oreo looks surprised
to see the crew for the first time 🐩 (His name is) Oreo You know the black cookie
called Oreo, right? That’s where
the name came from (His breed is) called
a Standard Poodle (Oreo,) calmed down? Ready to head to the mountain? With his dog Oreo,
they head to “Mt. Takamikura” Mt. Takamikura, rising 304m high,
sits between Kakogawa and Takasago cities in Hyogo A 10-minute drive from the shop,
they arrive at Mt. Takamikura The daily mountain climb begins Director) Amazing,
you do this every day? Chef Tamagaki) Yeah, every day This mountain is 304 meters tall (I still) compete in motorcycle races So this also serves as training for that Now 58 years old,
Chef Tamagaki runs up the mountain Chef Tamagaki) Oreo, want some water? When you’re self-employed,
health is the most important thing If I collapse, everything falls apart That’s why I take exercise seriously I’ll turn 58 this summer When I built my house,
I was 29 years old Since then, actually, I always had this thought:
“I want to run a food business someday” But I kept saying “someday, someday”
and wondered, “When will that day come?” That thought started
around when I turned 40 I wondered, “Is this job really fine as it is?” Before that,
I was in the trucking business (Physically,) it wasn’t a job I could do forever (So) I thought someday I’d like to run a food business in my yard Around the age of 45,
I started this journey Nowadays everyone talks about retirement age I wanted to be able to decide my own retirement And live a more relaxed lifestyle I wanted to run a specialty shop Something focused on one thing (When I thought about it,) my favorite was hamburgers Because I love eating them So I decided to go with hamburgers If I was going to make hamburgers my work, I thought I should start by baking the buns I decided to blend my own meat
and make the sauce from scratch too I only talked about ideals Even though I had never baked bread before That’s how I got started A challenge begun at 45,
with zero experience Chef Tamagaki) Good morning Visiting the shrine
is also part of his daily routine That’s the summit A final push toward the peak The summit of Mt. Takamikura As part of my daily routine, climbing here (Mt. Takamikura) flips the switch for the day Makes me feel, “Alright, let’s do our best today” With his spirit lifted at the summit,
Chef Tamagaki’s day begins Time to descend Passerby)
(Seeing Oreo) Okay then, bye-bye Good morning Now it’s time
to start prepping at the shop Back home After returning from the climb,
Chef Tamagaki begins prep for the day’s business Chef Tamagaki) That’s the mountain we just climbed Director) So you climbed over there?
Chef Tamagaki) Yes, up to that peak Director) Do you always dress like this?
Chef Tamagaki) Yes, pretty much Chef Tamagaki) Because I get covered in flour Director) Thank you for having us
Chef Tamagaki) My pleasure Flour Chef Tamagaki) This is the bun dough A simple bun dough of flour, sugar,
salt, yeast, and lard Boiling water in a kettle I need the yeast to stay active,
so I add hot water Especially today,
since it’s a bit chilly this morning It’s all by feel, though Chef Tamagaki) The hardest part was the buns I started from zero, like “What is yeast?” I had no knowledge at all But if I was going to make this my work,
I had to at least bake my own buns (I thought) I couldn’t serve burgers with confidence I was just raising ideals too high At first, even my wife told me many times,
“You’ve never even cooked before,
(baking buns) is impossible” She said that over and over But I told myself,
“Just do it, just learn it” And that’s how I started I underestimated making bread (buns) It was way harder than I thought The temperature caused
a lot of inconsistency I thought, “Wow, this is tough…
I’ve gotten into something serious” By then I had already
bought all the equipment There was no turning back,
so I just had to do it For Chef Tamagaki, it was diving into
the world of “bread” with zero experience The dough is on the lighter side Before making the burger,
I preheat it lightly in the oven Then, when the patty is ready,
I put it in for about 20 seconds Just enough to crisp and slightly char the surface When you eat a burger,
that first bite should have a crisp,
pleasant texture That’s something I really value And that’s all “my own style” I made many test batches And gradually found
the finish I liked best Chef Tamagaki) I use lard for the fat I don’t really want to use oils
with additives Since we get a lot of kids coming too I want to make food that’s
as healthy as possible Mixing of the bun dough is finished At this stage,
I can already tell “These will be good buns” The bun dough is left to rise Looks like we’ll get nice buns today Now making the “chili sauce”
used for burgers and pizzas Here I’m infusing the oil
with garlic flavor Ground beef and pork Mixing the sautéed meat
with seasonings Tomato juice Canned tomatoes A special spice blend
of several herbs I add various mixed spices It’s got herbs and such Like basil, shichimi (seven spice) Garlic and more Onions Wife) Good work. How was the mountain climb?
Director) Thank you Director) The climb felt great
Wife) It does feel good ♪ Preparing the shop interior
is handled by his wife, Ikuko Director) Has your wife always
worked with you at the shop? Chef Tamagaki) Yes When I first said I wanted to open a shop, she was very opposed I quit my trucking job and started preparing from there I’m sure she was anxious
and I worried her a lot But once I started,
she fully supported me She’s been by my side Helping with the things
I can’t manage myself Supporting me that way I’m grateful Every night before bed, I tell her “Thank you” (I’ve been with my wife)
since around my second year of high school We married eight years later It’s been 32 years of marriage So about 40 years together now (Opening the burger shop was)
the biggest turning point in my life Wife) Life has had its ups and downs We’ve been through a lot With kids in university and high school It was the most expensive time Plus we had the mortgage I was like, “Why did you quit?”
(We argued about it) But he just doesn’t listen If he says he’ll do it, he’ll do it
If he says he’ll buy it, he’ll buy it If he says he wants it, he wants it So really, even if I opposed opening the shop, I figured he’d go through with it anyway He couldn’t cook anything back then I never imagined him
working in food service But once he decided to train
and open a shop, he really worked hard So now I think it was for the best Though she was against it at first,
his wife now helps support the shop Mixing the onions
with the chili sauce Fragrant, spiced,
homemade chili sauce is complete Chef Tamagaki) Now that the chili sauce is done I let it rest in the freezer or fridge I use it for burgers,
and also for pizza It’s a homemade sauce Just squirting store-bought mayo,
ketchup, and mustard, saying “Here you go”— That’s not real work, in my opinion Separating egg yolks
and whites Fresh cream Chef Tamagaki) I add a special cheese Cheese Granulated sugar Milk Vanilla essence Heating the pot on the stove Chef Tamagaki)
(I raise the temperature) up to 80°C once That way it’s sterilized I like puddings that have tea in them So I add Earl Grey tea leaves
to give it fragrance When you eat it,
the Earl Grey aroma comes through And the flavor is like black tea too It’s really delicious Whenever I go to a cake shop,
I always buy pudding So this feels like “I’ve won” (laughs) (Selling pudding) is limited-time only There are customers waiting for it It’s available from September to around June Caramel is made by torching granulated sugar So it turns out more bitter I prefer a stronger bitterness So I torch it directly It’s like making crème brûlée After starting the burger shop,
I thought we needed sweets too So I decided to make something I like Pudding came to mind right away So I thought I’d master pudding I can only serve what I’m confident in “Pretty good” isn’t good enough to serve Mixing the warmed custard with egg yolks Straining the tea leaves Black tea pudding mixture Chef Tamagaki)
Did you know plastic wrap can remove scum? If you lay it on the surface like this,
it takes the scum away Pouring the pudding mixture into molds Baking the puddings in the oven Hot water is poured into the tray
to bake them in a water bath Shaping the risen dough I don’t measure the final dough temperature Just by touch, I know it’s good Rounding the dough into bun shapes Returning the shaped dough
to the proofer while working Director) So you keep them in the proofer
and work bit by bit? Chef Tamagaki) The space is small So I always think about
how to work efficiently Ideally, the proofer would be
near the oven for smoother workflow But that just wasn’t possible At first,
I underestimated making buns I had no knowledge I just thought,
“I can do it” That’s how I started But I was really beaten down I thought, “This is so hard” At first they wouldn’t rise Or they stayed soggy They didn’t turn into buns Buns were the hardest part It took two years
to finally get buns I liked Two years I can’t serve something
I’m not satisfied with Bread is tricky
because of fermentation It’s a living thing (When I first opened the shop) Neither the bread nor I
were where I wanted them to be The patties didn’t go well either In the early days,
I struggled every night But now, really, customers are so happy
with the burgers So I think it’s been worth it Since Chef Tamagaki himself
says he’s having the most fun That joy itself
is the best result It’s been 12 years now Finally, I’ve arrived here This is ground beef and pork The ratio is
70% beef, 30% pork Bread crumbs Egg whites Onions Spices that define the patty’s flavor:
sugar, salt, coarse pepper, nutmeg, mustard Mixing the patty ingredients
with a mixer Special spice blend Chef Tamagaki) I want it evenly mixed With this amount, if I kneaded it by hand,
it wouldn’t be even Using a mixer gives proper stickiness But if I over-mix,
it turns rubbery like fish cake So I can’t overdo it Everything was trial and error As for meat,
my mentor was the butcher “Daifuku”
just nearby For bread,
the president of “Shunkashuto” helped me a lot I owe them both so much Especially those two The puddings are baked Transferred to trays
to cool Patties prepped the day before
and frozen These have skirt steak mixed in I’m planning to make
a premium patty burger with these Wife) This is weekday-only Chef Tamagaki) I’m thinking of offering it
on weekdays only I warm them in the oven briefly
to make them easier to remove from the griddle Since they stick to the griddle I heat them a little to loosen So they come off more easily I prep about 85 patties at a time Shaping the patty mixture His wife is in charge
of shaping the patties She packs the mixture
into molds to shape them Wife) If I don’t do it properly here,
they’ll crack while cooking Meanwhile,
Chef Tamagaki shapes the buns Chef Tamagaki) This is
the final shaping This decides the shape Then I let them rise for 80 minutes Until they reach
my preferred bun size Then I bake them Director) Was your wife originally against opening the shop?
Wife) Yes, I was One day, suddenly this container came in by crane first thing in the morning Director) How did you feel? Wife) I was like, “What?! 😨” I asked, “Papa (Chef Tamagaki), what is that?” (He said,) “What? I told you
I was opening a shop” Chef Tamagaki) I told you, didn’t I? Marriage is all about patience “At the time I said,
‘I don’t know anything about this’” But here I am now,
prepping the meat (laughs) Chef Tamagaki) Really I’m truly grateful
for her support Wife) When a couple works together, arguments can spill over into home life I didn’t like that either So at first, I worked outside and only helped
at the shop a little Director) Was there a turning point
when you joined more fully? Wife) (The turning point was)
partly because of age Menopause Even when I went to work,
I felt exhausted And also, our poodle, who lived 17 years,
passed away I went through pet loss Pet loss and menopause
overlapped I lost my emotional balance I couldn’t sleep at night And going to work
caused trouble for others So instead, I thought I’d help out
here at ROUTE 65 And take things more slowly That’s how I ended up
working here with him It’s a bit hectic, but mentally this way I spend less and less time
mourning our late dog Just staring and feeling down And now we have Oreo too Though she opposed ROUTE 65 at first,
it eventually became her source of support This is the bell Please ring it when you’ve decided your order 🛎️ I think this is probably the owner’s hobby Since he loves bikes and bicycles When customers ring it,
everyone bursts out laughing Staff) Hello
Wife) Good morning This is Aika-chan! Aika) Good morning ♪ Wife) She’s our poster girl Director) Aika, what’s your role? Aika) I’m in charge of the hall Together with Ikuko (his wife) ♪ Working with my mom Mother and daughter
working together at ROUTE 65 Chef Tamagaki) Sales start at 11 o’clock So prep must be
done by 11 Then we can relax Chef Tamagaki taking instructions
from the staff Wife) There are lots of “mothers” here Chef Tamagaki) Really, because of everyone here, this shop can keep running Some say “customers are gods,” but I think the staff are gods If I tried to do this alone,
it would be impossible I couldn’t do anything alone It’s because they’re here
supporting me That I can work freely Every night before bed,
I say “Thank you always” Though they don’t know it Staff) We didn’t know (laughs) Finally, it’s opening time Customers arrive right away The buns are sliced in half
and warmed in the oven First kept warm on top Then browned underneath This part is 400°C,
super high heat Mayonnaise
Homemade demi-glace sauce Chili sauce Lettuce, tomato Patties and cheddar cheese
stacked alternately Bacon
Fried egg Aika) Thank you for waiting—
Here’s the Takamikura Burger A hearty burger
with plenty of homemade patties and cheese Press it down from the top
and enjoy Take a big American-style bite! Ordering the Takamikura Burger Customer) As expected, it’s delicious Director) That mountain we climbed this morning—
Chef Tamagaki) That’s Mt. Takamikura It’s the local symbol So I named the menu item after it Stretching out the pizza dough Homemade chili sauce Lightly frying the vegetables Lightly fried vegetables Cheese Parmesan cheese Homemade basil oil Baked in the oven (It’s cramped in the kitchen,) right? But since it’s small,
we don’t have to move around much When we pass by each other in here,
it’s like this (laughs) The “Veggie-packed Pizza” is ready ※Correction: There was an error in the English caption in the video.
The correct wording is “Veggie-loaded Pizza”. A flood of orders comes in,
and the griddle is filled with patties Customers keep arriving one after another Customer) Delicious It’s the best Super tasty I love the meat here—
it’s so meaty It’s meaty, and the buns are crispy It really feels like
you’re eating meat Hearty and delicious We climbed Mt. Takamikura and came here
right after I really like eating outdoors,
and the garden here is beautiful That’s why we always
want to eat here It’s such a nice place Working together to handle
the huge number of orders You can really feel everything is handmade
(and delicious) I really love the buns They feel a bit light Kind of crisp Director) There are terrace seats outside too? Chef Tamagaki) It feels great,
especially this season—it’s the best Director) And you can bring dogs too? Chef Tamagaki) Yes, we have dogs here now Sometimes the whole garden is filled
with golden retrievers The terrace has pet-friendly seating,
a reflection of the dog-loving chef’s care Director) What a storm of orders Wife) These are actually from
a survival game group They place orders
on Saturdays and Sundays Chef Tamagaki) Their field is just
over the nearby mountain So we always get tons of orders from them Wife) Today is actually a small order
Chef Tamagaki) Sometimes it’s 40 at once But we’re grateful
to get that many orders Baking extra buns Without a break,
they keep making burgers and pizzas Both inside and on the terrace,
every seat is full Chef Tamagaki’s specialty buns are done Wife) Aren’t they cute? So jiggly Super cute Chef Tamagaki) In my life up until now, I’ve never really dug deep
or mastered anything I’ve loved bikes
and ridden them since I was young But I’m not a pro or anything Everything felt kind of half-done I didn’t like that about myself When I started this shop, I thought, “I’m going to master this” And I went for it Now, at this age,
finally I’m serious I feel like I’m truly facing it head-on By mastering his craft,
ROUTE 65 has drawn in so many people Customer) The shop has a great vibe,
and the owner is a good guy Of course today too, I had the Takamikura Burger It was absolutely delicious (When I can leave the kitchen to staff,)
I talk with customers Many even come from other prefectures
just to meet me Chef Tamagaki serving each customer
with heartfelt hospitality The customers’ ages are really varied Couples come to eat pizza, and young couples too But when we first opened,
because of the American vibe, Harley riders often came Groups of 10–20 bikes We even got asked, “Is this place only for bikers?” Now it’s more balanced,
with many families It’s always like this now Wife) Welcome, please come inside Customers visiting with their dog Chocolate sauce Buns Custard cream Vanilla ice cream Whipped cream Nuts
Dried fruit Powdered sugar Dessert burger The Tamagakis making burgers
in perfect sync French fries Wife) Preparing both orders
and staff meals Director) What’s the staff meal today?
Staff) Takamikura Burger Cooking staff meals
alongside customer orders Staff) Let’s eat Wife) Here you go ♪ Director) Is the Takamikura Burger the most popular? Chef Tamagaki) The one most often featured in media is definitely the Takamikura Burger It has two 100-gram patties plus egg and bacon With two slices of cheese plus lettuce and tomato But what’s even crazier— there’s a “Burger Burger,”
which stacks two of those That’s 400 grams of patties and even more toppings
stuffed inside Now we’re making the Burger Burger The “Burger Burger” is made
by stacking two Takamikura Burgers Carefully carried to the customer Here’s the Burger Burger Corn oil As business slows,
Chef Tamagaki finally gets a short lunch break Chef Tamagaki)
I love tofu This is my lunch Director) (But all the staff are eating)
burgers, right? Chef Tamagaki) I only eat burgers
about once a month I usually eat tofu or soy products mainly protein Since I practice fasting I drink protein shakes
in the morning and evening Meals are at lunch and dinner That’s how I maintain my shape The first-ever staff pizza is baked Chef Tamagaki) Looks good!
The pizza turned out well The staff enjoy pizza
for their meal 🍕 It’s super tasty Biker customers also arrive Customer) When we go on rides, if we don’t have a destination,
we just say, “Let’s go here!” It’s that kind of place Director) What are you making now? Chef Tamagaki) Something called a sweet pizza I’m making an apple sweet pizza My wife suggested,
“How about shaping it like this?” She gave me advice Apples Arranged neatly Sprinkled with cinnamon, sugar, and honey Whipped cream Powdered sugar Wife) Master, “brûlée,” please
Chef Tamagaki) Got it Granulated sugar Caramelized with a torch
to make a brûlée finish After rides, we end the day here
with coffee Then everyone heads home We say, “Good job, glad we’re safe,” and drink coffee together ☕️ Chef Tamagaki) This place is really rural, but actually it’s close to Hanada IC, Himeji East IC, and Sanyo Expressway Kakogawa North IC, plus the Himeji Bypass All are within
about 10 minutes from here We’re right in the middle of them So the access is excellent Route 65 connects to Kobe too So traveling between Himeji and Kobe
is easy It’s rural, but still great When thinking about the shop’s name, my wife said, “Don’t you like the American vibe,
like Route 66?” And since our shop faces Route 65, she said, “Why not call it ROUTE 65?” I thought, “That’s it!
Let’s go with that” Customer) The Master has many good qualities He always speaks well of people I’ve never heard him gossip
or badmouth anyone He points out people’s good sides
and praises others He’s someone who warms people’s hearts I’m a huge fan I think everyone’s a fan of the Master Once you come, you’ll want to meet him again,
and it’s a place that gives you energy Stay healthy as you are Please keep making delicious food
into your 80s and 100s Director) How would you describe your husband? Wife) That’s tough… the toughest question He’s a “free spirit” Maybe that’s his charm for customers too Many people say
they want to be like the Master His freedom to do what he loves
may be his greatest charm Though as family, it’s tough (laughs) The charm of ROUTE 65—
you’ll see it when you meet the Master and when you taste his burgers They’re full of love When you visit,
I’m sure you’ll leave with a smile Please come Chef Tamagaki) ROUTE 65 is my alter ego It’s my life I finally found something
I could truly dig into It feels like I’ve finally found it My dream and my work align And I can live true to myself Enjoying each day with energy and joy—
that’s what I hope for This is my favorite place The blue building is a landmark.
Osaka’s popular bakery “Pane Volare“ Bistro-style prepared breads and luxurious fruit tarts created by a group of young bakers. People are always lining up to taste the bread that can only be found here! We’re in close contact with a bakery loved by Osaka bakery lovers. Osaka, Japan Since 2021
Pane Volare Sho Nagami, 32, owner, Volare 4:42 a.m. Volare’s day begins with the baking of bread. A glazed beaten egg is applied to the croissant. The staff here is dividing the “hijiki dough.” Baguette dough Buns are baked Sesame oil Dense cream buns are coated with beaten egg. Almond slices The staff is working silently here as well! Making menta imochi. Homemade mentaiko mayonnaise Cheese Mochi Mochi folded and placed on bread Cheese powder Making bread con tomate
“Baguette.” Homemade garlic butter cheese Mini-tomato Cut up tomatoes.
Top with baguette Powdered cheese lotus root cheese Pork marinated in salt sauce Pork tartine with scallion salt pork tartine Cheese White onion Cheese powder Making marron résin
“cream cheese” ”cheese” Damande Fukuju Chestnuts” from Kumamoto Pref.
(chestnuts boiled in astringent skin) Raisins Making croissant the mando
“Almond slices.” Walnuts Powdered sugar Bread “Pandomi” is baked Volare’s “Pandomi” is
a heavy and soft bread. Bread is baked in cooperation with staff. Making the machiarata (Chef Nagami) This is a product called “Machiarata” (green tea flavored chocolata) You cook it on a griddle and cut it later. Italian cookies or something crushed and hardened with chocolate. （The (Italian) traditional pastry is called chocolata I made a bakery version. Fuji apple pie Baking bread (Photographer) Are either of these ovens a kiln? (Chef Nagami) This is a convection oven This one It’s a deck oven. We use them for slightly different purposes. Light brown sugar (Chef Nagami) It gives a little bit of texture and
It adds a little extra sweetness. Remove the baked bread from the convection oven. Using “Seasonal Gastronomic Eggs” from Kyoto
Thick cream bread Using large red beans made by Minoh Seian
Grain red bean paste bread Praline cream chante Coffee cream chante (Photographer) You are still busy, aren’t you? (Chef Nagami) It’s summer.
It’s getting a little less busy. In the winter and springtime, it’s pretty much
I’m baking with a lot of time. In the morning, incessantly. It’s like we’re going to keep baking until we open. Forming baguette dough Chef Nagami bakes the dough received from the staff in charge of molding. Hijiki ciabatta dough (Photographer) Is this elbow? (Chef Nagami) Hijiki (in the dough) It’s the foundation of the sandwich type. Cutting a slit in the surface with a coupe knife Bread is baked Summer vegetable curry (homemade curry) Premium croque-monsieur Homemade mushroom porcini Caponata with kunchama bacon and four kinds of vegetables Focaccia with four kinds of cheese Orange honey Focaccia pork cheese
“Mayonnaise.” Cheese Making caramelized pain perdu
Pandomi are soaked overnight in egg mixture Butter is placed on top Pancon tomate Focaccia Pork Cheese Pan perdu caramelized Finished browning on the burner. Breads are baked one after another. Mentaiko imochi Pork tartine with leeks and salt marron résin A variety of breads filled with ingredients were baked! And now the final touch, searing the bread on the burner. Olive oil Homemade figs in red wine Making “herb sausage and ume hijiki
“Ume sauce”. Herb sausage cheese Cut with knife Making homemade dorodare pork epi Salt Hard bread received from staff
Baked Hard bread goes to the deck oven Making Chantilly cream
“Fresh cream.” Powdered sugar Mixing ingredients with a mixer Making “bean jam cream
A hole is made in the bread and the cream is put into the hole. The Chantilly cream is squeezed into the bean-paste.
Squeeze it into the bean-paste. Powdered sugar Praline cream chante ”Chantilly cream” is also squeezed here Cutting the colorful tarts. Tarte noir crackant Sprinkled with “cocoa” for decoration Cheyenne muscat tart. Blueberry cheese tart A beautiful tart with a variety of colors
Shiny and shiny. Blueberry cheese tart Cheyenne muscat tart Tarte au raspberry Tarte au mango Baked cheese tart Packaging a variety of tarts with a luxurious half ball of peaches.
Seasonal peach tart 🍑. Momo tarts are also carefully wrapped. Preparing ingredients for the topping of the prepared bread. Onions Potatoes lotus root Broccoli Shrimp Olive oil Salt and pepper I’ll have these vegetables baked in the oven Two kinds of chicken meat will be baked Chicken thighs seasoned with our original dipping sauce “Dorodare”. Chicken thighs seasoned with salt and pepper. Homemade Dorodare pork and Camembert bakibakish
“Appareil.” (Chef Nagami) “Appareil.”
It’s like an egg sauce for quiche. Make sure the appareil does not overflow. Making mushroom quiche
(Homemade mushrooms sautéed with kunchama bacon, onions and lotus root) Pour appareil (Chef Nagami) Bake from here for about an hour
let it bake and harden (Photographer) For an hour? (Nagami chef) If it’s a big one, it’ll take about an hour The quiche is baked! Mushroom quiche Bakibaki quiche with homemade dorodare pork and camembert Searing on the burner to finish it off. Umakara chorizo salsa dogs are ready to be baked. Searing on the burner. Olive oil Delizza Limone Aman making Japanese lemons in homemade syrup Carefully wiped dry and decorated The machiarata is now baked Cutting the machiarata. Making tropezos
“Homemade custard cream.” Homemade Chantilly cream (fresh cream) Chantilly cream on top of the custard. A slice of homemade cheese terrine Preparing the surface of the cream. A different kind of bread is baked 🍞. Hot bread is removed from the mold Olive oil (Left) Bread with green tea Mochi and Fukuju chestnuts An Shoku bread Croissant sandwich making Two people make several kinds of croissant sandwiches Fresh chocolate banana (croissant)
“Homemade chocolate damande” (Staff) Like a cookie when baked.
It gets crispy. Banana, nuts and
with fresh chocolate cream. Powdered sugar Making croissants caprese
“Tomatoes.” Hokkaido mozzarella cheese (Staff) I’m putting it in now.
Mozzarella cheese. Beautifully arranged in alternating rows, like caprese.
Tomatoes and mozzarella. Plus prosciutto clipped on top Basil sauce Caprese on croissant Making pumpkin cured ham Cured ham For An-butter sandwiches
Cut one piece of butter at a time Tuck in a thin slice of butter. An-Butter Lemon batons
Batons of five kinds of dried fruit Making Thai-style Sobameshi buns Thai-style Sobameshi sandwiched between focaccia.
Thai style Sobameshi buns! Making Thai style Sobameshi.
Pork. The rice used is from Tango, Kyoto, Chef Nagami’s hometown.
Tango Koshihikari rice. Shrimp Thai-style special sauce Special sauce is well mixed with ingredients Chives bean sprouts Thai-style soba-meshi is ready Thai-style sobameshi are breaded. Shrimp topping at the end 🍤. Thai-style sobameshi bun (Chef Nagami) My dad’s countryside grows rice on the Tango Peninsula. I wanted to buy some and use it in some bread. (Photographer) Is it still totally different? (Chef Nagami) It’s not blended or anything like that (Chef Nagami) We can put it straight from the fields there. I think that would be nice. Making “tea duck and cucumber with umadare” sandwiches.
“Duck.” Three luxurious duck sandwiches. Temmenjang (sweet soybean paste) Cucumbers marinated in homemade umadare sauce Myoga Black tea duck and cucumber with umadare
〜with temmenjan sauce Baked hijiki ciabatta
sandwiches with baked hijiki ciabatta Cucumbers Wasabi
~wasabi lemon chicken tailoring Kinpira gobo Grain pepper (Staff) “Grain pepper” topped with mustard. The finished bread is handed over to a staff member in the store. The bread is ready for the opening.
The entire staff is mobilized to finish the bread. Bread is cut. Noirezan fig. rosso Melange gorgon cream pancetta
tasmanian mustard and pork tenderloin sausage. Homemade Dorodare pork epi Bread is baked and packaged one after another. The opening time is approaching.
Breads are coming out one after another. Baguettes are baked. Baguette 10:00 The store finally opens Bakery with a stylish blue building as a landmark
Volare. When you open the door, you will find
about 80 different kinds of breads. From sandwiches with plenty of ingredients and breads for side dishes
to seasonal fruit tarts. A wide variety of breads. Volare” is a popular store among locals.
There is a big line even before the restaurant opens. (Male customer) It’s a bit far (from home) I come here sometimes by bicycle (Female customer) Green curry.
I came here for the soba-meshi bread. (Child) I like this one better! (Male customer) I’m going to eat this now
I’m going to eat it on the back of my bike! Whatever you eat, it’s delicious! (Female customer) Sweet tart type, too.
Delicious! Rolling out the pie dough for the quiche Dough is refrigerated and formed later. Shape the pie dough into a mold. To ensure even baking of the pie crust
A weight is placed on top of the dough. (Photographer) How many people are there in the morning? (Chef Nagami) (How many staff members)
So it’s going to be like nine people. The staff is growing. The staff members
I’m thinking about the future. I think we need to create a place where they can play an active role. I’m starting to think about it now. Milk Salt Flour Butter Béchamel sauce is ready.
I use it as a topping for quiche and prepared bread Chilled with ice (Female customer 1) My mother always says, “Let’s go to a good place! I’ll go there!
She invited me to come. (Female customer 2) I repeated this time
Duck and cucumber with leeks This is so light. It’s delicious. (Female customer 1) Looks good in summer I like potatoes. I think they look amazing!　
I’m looking forward to this. (Female customer 2) It’s also for lunch Focused on prepared breads (I bought). (Female customer 1) This one is a little sweeter.
Peach tarts and so on. (Customer 2) (Tart) I also have a strawberry version. This time it’s a peach. Maybe it depends on the season.
(fruit) is different. (Female customer 1) There were so many kinds of (bread).
I was so confused! It was like this and that. (Female customer 2) I’ve had enough of prepared bread It’s hearty enough for lunch.
It’s got all kinds of stuff in it. It’s delicious and you should try it! Today is the first time my family
I think I’m going to try it. I just wanted to brag about it. Enjoy eating with your family🥯🥪🥐. (Chef Nagami) I’m trying to create a bakery where you can have a good lunch We try to create a sense of satisfaction I’m trying to make it a bakery with as much variety and more prepared foods as possible. A customer enjoys a loaf of bread right away (Male customer) Delicious! Crispy! (Female customer) Mentaiko ario aurio?
(Male customer) Yes♪♪ (Male customer) It has mentaiko inside too. Delicious (Male customer) (I recommend) this one for me (Female customer) (Recommendation) I am this milk Milk is heated to just before boiling Flour Warm milk.
Combine with flour Kneaded Yudane dough Hot dough is prepared (Female customer) I’ve been here a lot.
(Male customer) This is my first time. (Male customer) I’m here because of the apple pie. (Female customer) Very much.
The apple pie is delicious. It’s very good. They seem to be gone if you don’t get here very early. I always come here for this. This is curry bread.　
It’s also very (delicious). (Male customer) (I recommend) this burger (Female customer) It’s very heavy!
(Photographer) Heavy? (Female customer) It’s very heavy. (Male customer) Really!
It has a sense of weight　 (Female customer) I will eat it today.
(Male customer) I’ll eat it all today. Making “Bakibaki Chicken Curry
“Homemade chicken curry.” Chicken. Distinctive triangular curry bread
Homemade chicken curry wrapped in pie crust. Wrapped in a crispy pie crust
Chef Nagami’s original curry bread The curry inside the pie crust has a deliciously mild spiciness. Raisin seeds (Chef Nagami) (Natural yeast) raisin seed
but This is the most powerful. We make ours uniformly with raisin seeds. At Volare, we use “raisin yeast” and “raisin yeast”. Strain the raisin yeast. The strained raisins are processed in a food processor
in a food processor to make a paste. Raisins are added to yeast paste.
Honey is added to the raisin yeast solution. Flour Raisin paste Add pre-made seeds (Chef Nagami) This becomes yeast It’s one of several kinds of homemade yeast I use it once I’ve made a Yudane dough. Natural yeast seeds are ready For the apple pie.
Making the “apple compote.” Carefully washing the apples one by one The apples are soaked in salt water to prevent them from oxidizing. Apple peeling machine The remaining peel is carefully removed with a knife
peeled with a knife Cutting apples with apple cutter brown cane sugar Lemon juice Boils down the peel of an apple.
Brings out flavor, aroma, and bright color (Photographer) The whole apple peel.
You’re going to cook them? (Staff) It seems to make it easier for the red color of the apples to come on. Because the apples look delicious.
(they are stewed in their skins) (Photographer) Bought at Volare’s.
Did you decide to eat it in the park? (Female customer 1) Yes! Just like that. lol (Female customer 2) I’ve always wanted to go.
I’ve been thinking about it for a while. (Female customer 3) I wanted to go and
(Bread) and buy it. Find a park nearby. (Female customer 1) You were so confused.
(When choosing (the bread) (Female customer 3) Yeah! I was so confused!
(Female customer 2) There were so many! (Customer 1) I probably couldn’t eat all of them! I bought so much! (Photographer) Is there any bread that you liked? (Female customer 1) I’m eating it right now lol I said let’s share this with everyone. It looked so delicious. (Female customer 3) (There’s) too much bread.
（It takes me a long time to read through (the menu). I was too lost! Making peach compote Washing peaches one by one. Removing the seeds with scissors. Granulated sugar White wine Lemon juice Water Boil peaches in a large pot The finished peach compote is transferred to a storage container Half a whole peach compote is placed on a tart. Napage for glazing (Photographer) When you are going to open your own store Did you invite your wife to join you? (Chef Nagami) I told my wife I would like to ask her to sell (Mrs. Nagami) For more than a year
I’ve been thinking about it. I’ve been talking to friends in my hometown I’m just going to give it a shot. I guess I’m starting to help. (Chef Nagami) would leave the sales (to my wife). I’ll do the back.
I’ll do the baking. (Photographer) What’s the name of the bakery? (Chef Nagami) In Italian, “pane” means bread. Volare flaps its wings and all that. The meaning of my name flaps its wings. I wanted to get closer to the meaning of my name I wanted to create a character, so a bird flapping its wings I thought a bird would be nice. I was thinking about what kind of birds I like, and I liked the loons. I thought, “I like that surrealistic look.
I liked that one a lot. ~shopping time~… ~ Tasting time〜 Momo tart Thai-style sobameshi bun Fuji apple pie Pandomi Herb sausage and ume hijiki Homemade Bakibaki chicken curry Bakery and burger shop… So it’s really two roles. I’m serious about both of them. Hyogo,Japan Ichijima Baking Laboratory Making French bread dough Salt from Brittany, France
“Salt of Guerande.” Yeast French bread dough Walnut Raisin To the previously prepared batter
Mix walnuts and raisins (Director) Do you make the dough by yourself?
(Chef Misawa) One person. My wife will help me later.
I’m going to ask her to come over later. Honey (Chef Misawa) This is bagel (dough) Making various types of bagel dough. Squash Squash bagel dough Raisins 6 types of bagels today (Director)What are you thinking about as you prepare them? (Chef Misawa) I keep thinking about today’s weather, temperature, humidity. I’d have to change the amount of water I put in the dough depending (on the weather.) They are living creatures, after all.
That’s the hard part. They have to ferment in a good mood. Mistress has come to work For the fruit danish
Fruits are cut. Orange Kiwi persimmon (Photographer) What is the fruit used for? (Ms.Momoko) I will decorate the fruit Danish Curry bread baking (Chef Misawa) This is the curry we prepared yesterday Curry bread made with our homemade curry
Curry bread made with your handmade curry A very popular product of Ichijima Baking. (Chef Misawa) This is bread crumbs made with Baguette When fried, they become crispy. Frankfurters
Making sausage fries Sausage fries
breading the sausage fries Making tartar sauce for burgers.
“Local Tamba eggs.” onions Pickles Black pepper Curry powder Mayonnaise Danish dough (Chef Misawa) Now there are 9 layers of Danish dough Danish dough is
All folded in by hand (Chef Misawa) Twenty-seven layers. Danish molding continues Making croissants (Director)
It’s quite a (amount of preparation) on the day as well (Chef Misawa) It’s tough. I can do this work in about 30 seconds (with a machine).
（It only takes about 30 seconds. But if there is no machine
you have to do it by hand… Ms.Momoko preparing menu cards The names of the limited-time-only breads
I will handwrite them We will fry the doughnuts ♪ (sound of doorbell) (Chef Misawa) It’s a callout. lol Ms.Momoko rushes to the kitchen Sausage fries. Parsley. To the frankfurters
Coat with beaten egg Mayonnaise Bagel dough (Chef Misawa) (This dough is)
with raisins and orange peel. (This is) walnuts, onion chips, pumpkin This will be plain and cheese (Bagel dough) These are six kinds Divided bagel dough is fermented (Chef Misawa) Curry bread. Baked once, fried from here. Curry bread
I’m going to fry it. Frankfurters are baked. Damande cream apple Ms.Momoko finishing multiple loaves of bread at the same time Damande cream Sweet potato “Beniharuka” French bread variety. Baguette, cheese, and so on, Milk French, et cetera. Anne butter I make all kinds of bread from this dough Decorating doughnuts Boils chocolate in hot water (Chef Misawa) Look, the night is opening up. It’s so nice at this time of night. This view in the city.
You can’t see this view in the city, can you? I can see this one. In a special seat. Making salted butter bread Spread on Danish
Finishing syrup (napage) Napage is applied to the Danish. Red Haruka sweet potatoes
Danish Baked apple
Danish　 (Ms.Momoko) Let cool There are only two types of wheat I think less than any bakery I’ve been buying flour from Agrisystems, Inc.
for more than 10 years (and) I’ve been using it. I only purchase from farmers who do not use any pesticides.
I purchase from a farmer who does not use any pesticides. My concept is.
“For the future of our children.” I am for the future of the children who are here now.
for the future. I’m trying to make sure that they’re eating the right food. We’re going to wrap the cream cheese in the dough.
We’re going to wrap it u Olive oil olive Croissant 226 yen (Ms.Momoko) I’ll just have a quick drink. (Photographer) It’s a tough morning. (Ms.Momoko) Today is a holiday, so I’m busy. (Ms.Momoko) All right! Making bagels Cheese (From the farmer) I got green chili peppers I pickle my own pickles. Basically, I use them as a topping for burgers.
I use them as toppings. Spicy. Want to try it? (Director) I’ll eat. It’s spicy! It’s hard on the throat. (Chef Misawa) It also causes perspiration.
It makes you sweat. “Weissbrot” Thyme (spice) Olive oil Olive focaccia Boiling bagels Cheese Fruit Danish is made with
We use a lot of seasonal fruits. (Ms.Momoko) If it’s summer…
There are blueberries and other things. White chocolate And I’m going to decorate this with mint. (Ms.Momoko)I can pick it now and decorate it. I feel happy. Fruit danish (Chef Misawa) Salted butter bread (Chef Misawa) The butter is
It’s flowing so much. Breads are baked one after another. Camembert Noah Cheese kuppe Jalapeno cheese France (Chef Misawa) You’re buried. (Photographer) Are these buns? (Ms.Momoko) It’s a Buns. And the buns for the burgers.
I’m going to grill them. bread-making baking bread with red bean paste(Anshokupan) Hokkaido-Tokachi
Azuki beans are used to make “anshoku” (red bean paste) Ms.Momoko goes to make breakfast.
to the kitchen at home. (Ms.Momoko) Here’s this year’s miso Homemade. Looks delicious. Let’s try some. (Photographer) I’ll have some.
(Ms.Momoko) It’s so delicious! (Ms.Momoko) Isn’t it delicious?
(Photographer) It’s so rich! Later on in the miso soup
I’m going to use it… ♪ Making pulled pork for burgers Grilling, heating in pressure cooker. Gourmet burgers are also popular Ichijima Baking
Used for their signature product “Pulled Pork Cheeseburger”. (Chef Misawa) Pork shoulder It’s a hamburger topping. American.
Country cuisine. The staff has arrived at work Anne butter bread baking Anne butter making milk france Homemade
Milk cream is applied Made with Yotsuba butter, granulated sugar and condensed milk It’s a luxurious cream. Milk France 172 yen Hard breads are baked one after another.
They are baked one after another Walnut Raisin French 378 yen
Boulle 194 yen Baguette 324 yen Orangette 237 yen (Chef Misawa) French bread with
with raisins and walnuts. I put orange peel and cream cheese in it. Making tartines. Homemade béchamel sauce Homemade bacon and sautéed mushrooms　
topped with cheese Homemade beef curry Two kinds of tartines
Two types of tartines have been baked! The bread is all done!
all finished! Nothing more! Paprika powder Black pepper Curry & boiled egg tartine Mushroom tartine (Chef Misawa) The one who maintains the fish He’s the fish teacher. (I’m) here (to) check on (the fish’s) health once a week Mission accomplished. Go in on your own, clean up on your own, And then they leave on their own.lol. We also buy bread♪ (Customer) The smell of bread
Just like they get caught by the smell of bread (Customer) Just like you get caught up in the atmosphere of the family and… Once a week.
This is what I look forward to Purchased “croissants” Delicious! Local farmers also sell directly to the public.
Ichijima Baking Laboratory (Farmer) We have produced azuki beans since this year （I’m thinking of having them in the store.
I’m thinking I’ve been in the countryside and people have been deserted. Ichijima Baking Laboratory Institute came and
so it became very lively. People in this area are still happy. It’s very heartwarming. When I look at Mr. and Mrs. Misawa I can see why their customers
I can understand why the customers follow them. Ms.Momoko is the person of my dreams. She is a person who can do anything. I haven’t told him, lol. Ms.Momoko preparing breakfast at home Dashimaki tamago Homemade miso
Miso soup (Chef Misawa) We’re going to take a break now. I’ll have a meal. I’m a baker I also like rice! Now I can do the second half! 9:00 Open Bakery hours　
9:00 – 16:00 Cafe (hamburger menu, etc.)
11:00-16:00 Cafe space Terrace seating A customer visited our store. (Male customer)
(With other bakeries) they’re already totally different There’s no additives in it.
And the flour is carefully selected. The more you chew, the better it tastes. We will enjoy it! Eco-bag illustrated by Ms.Momoko (Ms. Tanaka) I sell them quietly lol One after another since the opening
Customers are coming in one after another since the store opened. Bread with red bean paste,
Breads are baked now. Anne shoku Salted butter bread Beef tenderloin curry bun Onion cheese bagel (Chef Misawa) Now it’s a hamburger shop! I’m a baker and a burger guy. They’re both serious. We will bake the buns. (Chef Misawa) Here are the buns for the hamburgers For use in hamburgers
Cut of homemade bacon The bacon used is
Smoked by Ichijima Baking Laboratory 2 pieces.
Served in hamburger Pulled pork is ready. Patty for hamburger Customer visits Burger order has been placed (Chef Misawa) The meat is Aussie (Australian)
Chuck roll (shoulder roast) (Chef Misawa) We have it hand-cut, not minced. No joints, salt and pepper only 100 percent beef. It feels very meaty when you eat it Homemade bacon Mayonnaise sauce Ichijima Baking Laboratory
Original burger sauce Homemade pickles Homemade pulled pork as above (Ms.Tanaka) Thank you for waiting.
That’s pulled pork. (Director) How many times (have you been here)?
(Male customer) First time! I said I’d get some bread and go home.
I found some hamburgers. I said, “Let’s go eat. (Chef Misawa) This is natural sea bream from Akashi We debone them at the store, bread them and freeze them! So it’s not frozen food Sweet chili sauce Homemade tartar sauce
Plenty of tartar sauce on top Special chili sauce. Tortilla Additional toppings jalapenos (Male customer) That’s nice! I love this one Customers who have had a burger
They also bought some bread to take home! Burgers are being ordered one after another. (Ms.Tanaka) Here you go!
Bacon cheeseburger customers Chef Misawa thanking a regular customer (Ms.Tanaka) Thank you for waiting!
The “cheeseburger” is here! Ginger ale (Female customer) I like the retro (atmosphere)… (Photographer) Why do you cut the bacon? (Chef Misawa) If you cut into it this far.
It makes it easier to bite through. (Laughs) Because when you eat it, it’s going to come out in one piece We’re going to make a side menu.
“French fries.” Fresh salad Basil Salt For customers on the terrace
Carefully wrapped (Staff) Thank you for waiting (Director) How did you find (the store)? (Female customer) I looked up pet-friendly stores.
This is where it came up Making avocado cheeseburgers. (Chef Misawa) Ta-da! (Ms.Tanaka) Here you go!
Avocado cheese. The restaurant is full Coffee is ground from beans Orders are still coming in Special teriyaki sauce Homemade lemon syrup Ms.Momoko’s homemade lemonade
goes well with hamburgers. Tartar sauce Homemade chili sauce (Ms.Tanaka) Here you go!
Chili cheese. Bread is also available in the restaurant. (Chef Misawa) I’ll have a snack. I make my own
I often eat bread I eat it thinking it’s delicious (laughs) Staff will be discharged from work One of our regulars has arrived (Regular customer)I’ve known Mr. and Mrs. Misawa for two years now, but it feels like 15 years. (Regulars) The gravy is amazing (Regular customer) (My recommendation)
The one with homemade smoked bacon. The one with that (homemade bacon) in it.
The one with that (homemade bacon) is the best absolutely essential!
Start with the bacon (try it) Luxuriously topped with homemade bacon.
“Bacon Cheeseburger” (Director) (This time) you ordered…? (Regular) pulled pork cheeseburger Different bacon, you say? LOL! This is also very tasty (Chef Misawa) Well~! Tomino cheese~~! There was a farm in Ehime Prefecture I went up there.
It’s cheese that we negotiated. Put half of this in the hamburger That’s the “Tomino cheeseburger” 16:00 Closing (Ms.Momoko) Special delivery I don’t usually make deliveries. To regular customers who have difficulty coming to the store
Ms.Momoko delivers bread (Ms.Momoko) Thank you very much! (Ms.Momoko) Thanks for your hard work! Mr. Furuya of Okutanba Blueberry Farm (Mr. Furuya) blueberries and
vegetables (are grown) Blueberries in the summer.
With blueberry Danish. Ichijima Baking Co.
They use it for us. qinggengcai (spinach-like green vegetable originating in China) Salad potherb mustard Spinach Salad garland chrysanthemum (Photographer) All of these.
Are they blueberry trees? (Mr. Furuya) Yes, they are. Harvesting by hand, one grain at a time. In one season
About 1.5 to 2 tons At this size, you pick a lot. (Ms.Momoko) By hand? I’d love to watch them sort them. My criteria are always
“Simple” & “Standard”. Eliminate everything that is superfluous. True basic With that basic
The pursuit of good taste In its simplicity The most difficult thing is to make it taste good.
is the most difficult part. This is the most powerful. “Simple” & “standard” means I think I will continue to do so for a long time. The reason I came to Tamba is because that the environment was good. because of the nature With a lot of producers Organic or
While using naturally grown products. In a small store.
With my wife. I want to have a shop where I don’t have a lot of pressure on my shoulders. Come here. Since the first day we opened We’ve been fortunate to have a lot of customers.
We’ve had a lot of visitors. It’s more than that.
people in the community were very happy. I was surprised at how happy people in the community were. “Thank you so much.”
They even say thank you. That’s a great thing, isn’t it? Where there was nothing
A lot of stores are going up A lot of customers came in.
started coming in This place will be revitalized
and employment in the area will increase. I thought it would be nice. I’d like to focus on that as well. 40 years since we started making bread. I’ve worked hard at bread. Building a town based on bread. I’ve always had this fantasy that I’d like to do something like that.

📮ご感想をお寄せいただけると嬉しいです
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今回は、食欲をそそるパン屋さん＆バーガー屋さん４店舗をご紹介🍔🍖🥪
見ているだけで思わずお腹が鳴ってしまうような、魅力いっぱいのお店を特集しました🤤
さらに、パン作りへの熱い想いや、お店づくりの裏側にも密着🎥
人気メニューはもちろん、訪れる際のヒントもたっぷり！ グルメ好き必見の内容です！

※各店舗の価格等の情報は取材当時の内容です。
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〜パンものがたり Bread Story ~ すべてのパンにはものがたりがある。
パンに携わる人々の裏側に密着し、パンに対する想いや歴史、 背景のものがたりを全世界へ届けるプロジェクト。
パンものがたりは世界をつなぐ。©パンものがたり
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私たちが取材したお店が下記のURLから確認できます。
https://goo.gl/maps/D35kXS1RsHzvJihW6

【店舗情報】
店名：THE MARKET
住所：大阪府大阪市阿倍野区阿倍野元町６−２３
地図：https://maps.app.goo.gl/F5PXdGhA1kRRksmq7
Web：https://themarketjp.org/
Instagram: https://www.instagram.com/themarketjp/

店名: ROUTE65
住所: 兵庫県加古川市志方町原８１４−３
地図: https://maps.app.goo.gl/JL4KWE6QyEC38VjdA
Instagram: https://www.instagram.com/route65jp?igsh=MTd4NTUxM3J6dHVydA==
HP: https://route65.jp/

店名：Pane Volare（パネ ヴォラーレ）
住所：大阪府豊中市待兼山町１−２１
地図：https://maps.app.goo.gl/SAPiGBgtjGYFVPZa9
Instagram：https://www.instagram.com/pane_volare/?hl=ja

店名：市島製パン研究所
住所：兵庫県丹波市市島町喜多２８０−２
地図：https://maps.app.goo.gl/PNm7SfxZAvv3sEAGA
Web：https://ichijima3383.com/
Instagram：https://www.instagram.com/ichijimabakerylabo/

【チャプター】
0:26 THE MARKET
58:49 ROUTE 65
1:56:23 パネ・ヴォラーレ
2:56:01 市島製パン研究所

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