【兵庫】朝７時から客が殺到する純喫茶のコスパ洋食グルメ！家族で営む３８年間 人気の理由とは？

【兵庫】朝７時から客が殺到する純喫茶のコスパ洋食グルメ！家族で営む３８年間 人気の理由とは？

This story is about a local coffee shop that is extremely popular, “Cafe Jumbo.” It’s a coffee shop, but it’s better than a regular specialty restaurant. A famous restaurant that has been passed down through the family for 38 years since its founding A look into the story of flavors and passion passed down through generations traditional Japanese coffee shop
Kobe City|Cafe Jumbo *The information in this video is from the time of filming. Menus, prices, and other store information may have changed. Name: Joji Miyamoto (68)
Hobbies: Watching anime, reading manga (Dragon Ball) Just after 6am, Mr. Miyamoto’s morning begins “A boiled egg from the morning.” Soon after, his wife also goes to work Name: Chizuru Miyamoto (secret)
Birthplace: Osaka As dawn breaks,
the couple get ready for the morning. Wife is in charge of preparing the hall Mr. Miyamoto is preparing the toast for the breakfast set For them, it’s just an ordinary, everyday thing Mr. Miyamoto) Getting all the prep work done by 7 AM Old folks have been running it forever(lol). Japan’s “Jun-Kissa” cafés preserve the atmosphere of the Showa era and represent a traditional Japanese coffee culture. Japanese coffee shops are a traditional
Japanese coffee style that retains the atmosphere of the Showa era. Basically, there is no alcohol on the menu,
and the menu is centered around coffee and light meals. In the morning, ordering a coffee
usually comes with a special set at no extra cost. At lunchtime, you can enjoy unique Japanese dishes
such as “omurice” and “napolitan”, as well as In addition, there are also quite a few restaurants where you can enjoy Japanese food such as “katsudon” and “yakisoba. You can enjoy the ‘coffee shop culture’ that has developed uniquely in Japan. “Beef Cutlet Teishoku” set meal
with shrimp topping Mr. Miyamoto) It’s about 10 minutes before we open now, so
I thought I’d make some coffee. This is the coffee style we use, it’s a cloth filter ネルドリップ is a method of extracting coffee using a cloth filter. More coffee oil is left in the coffee than with a paper filter,
and the resulting flavor is mellow and full-bodied. Commercial Flannel Drip Coffee Make Wife) It’ll be open in about five minutes. Wife) Huh? The clock’s stopped! At this moment, the clock suddenly stops. Mr. Miyamoto) Our clock is manual(lol). Mr. Miyamoto) I have to wind it by hand every five minutes. (Of all days, the clock) stopped today… (lol). Mr. Miyamoto) Something’s gonna break sooner or later. It’s just before 7am, opening time. Staff) The shop is open! Wife) We’re open! (Staff) Good morning! (All staff) Good morning! (Staff) (Order being taken) “Iced coffee” and ‘iced tea’. From here, the two of them begin their busy morning. (All the staff) Welcome! Staff) B, just the egg, no salad, hot please! Staff) A hot… Staff) It’s A-hot, #$%&’?! All staff) (lol) Wife) One take!(lol) Wife) Here, I’ll put the egg on the bread. Mr. Miyamoto) B Egg, all 2! Mr. Miyamoto) B Egg, all 2… The first order of the morning
is dealt with in a practiced manner. Mr. Miyamoto) This (B set) for half a person, first! Wife) Yes, an iced coffee! Wife) Yes, an Americano! A little thoughtfulness to serve hot coffee. For just 500 yen, you can order a hearty set meal. Mr. Miyamoto) It’s 500 yen♪ Directer) Is it 500 yen? Directer) Is it 500 yen?
Wife) It’s 500 yen. Wife) It’s 500 yen with a drink. They serve the breakfast set one after another. Staff) It’s B and Café Au Lait! Wife) It’s B and Café Au Lait. Mr. Miyamoto) Yes, with a small salad. A set (toast, ham and egg, small salad) B set (egg sandwich, no salad) Wife) This one is without salad. Popular B Morning
(Egg sandwich + ham sandwich *selectable) The perfect texture and the warmth of a freshly made sandwich
will soothe your body and soul with its gentle flavor. Wife) Yes, an egg! A regular who visits around this time almost every day. orders the A set and an Iced Café Au Lait I asked him a few questions. Directer) Do you often come to this shop? Customer) Almost every day When I have an early job, I can’t come but it’s cheap and delicious Directer) It’s a meal to get you in the mood
before you go to work If I can’t make it in the morning,
I might drop by at night. I’m here for dinner. Directer) So it’s a part of your life.
Customer) That’s right (lol) Directer) So it’s a part of your life.
Customer) That’s right (lol) Directer) It’s amazing how many customers you have in the morning. Wife) That’s right. Mr. Miyamoto) Yes, that’s right, but to be honest, it’s too cold, so the turnout is poor Directer) More (than that)? Mr. Miyamoto) A lot! All at once! Directer) Are they all regular customers? Mr. Miyamoto) Well, mostly. Mr. Miyamoto) Then, customers come, so Mr. Miyamoto) (It’s so busy) Sometimes it’s a mess, lol Mr. Miyamoto) Breakfast♪ Mr. Miyamoto) OK? Eggs, ham, salt Coffee creamer Wife is setting up the coffee. Mr. Miyamoto preference is for more coffee cream. Mr. Miyamoto) This is my rice~♪ Do you want to eat now too?
(To Directer) I love vegetables♪ honey soy sauce Organic sesame oil Mr. Miyamoto) Then… I’ll have it! (All staff) Welcome! Mr. Miyamoto) Welcome! The master is concerned about business. First, a sip of coffee. Mr. Miyamoto) It’s delicious♪ A quick breakfast, hidden away in the corner of the kitchen. A happy moment. Directer) It’s early in the morning, isn’t it? Directer) Are you going to stay until the end (of the meal)? Directer) Are you going to stay until the end?
Mr. Miyamoto) No, I’ll leave when I get bored(l0l). Mr. Miyamoto) The younger ones will start showing up soon for the lunch shift. Well, I’ll leave the rest to you and head out. Wife) When the customers from the daytime shift arrive, the average age will go down, right? Mr. Miyamoto) I’ll raise the average age quite a bit, but… (lol) Directer) How old are you, sir? Mr. Miyamoto) 68 (years old) Directer) Are you still going strong? Mr. Miyamoto) Yeah, that’s right(lol). Mr. Miyamoto) Let’s see how far we can go. We ordered a morning set meal too. It’s done. A freshly made egg sandwich. B Morning (mixed sandwich, hot coffee) Mr. Miyamoto’s second son arrives for work. We asked the second-generation son about the shop and his experiences with his father. Directer) It’s been a long time since you took over the shop? Second generation) It’s been about 16 years now. Second generation) I trained a bit at another place and
came back, so Second generation) I’ve been cooking for about 20 years. Directer) Did you always plan to take over the restaurant? Directer) Did you always plan to take over the shop?
Second generation) Yes, I always thought I would eventually Second generation) After all, I’ve been watching my father’s back Second generation) I took over the business. Second generation) When I was in high school, I didn’t think about taking over the business. Second generation) When you start cooking, it’s really deep,
and interesting. Second generation) What should I call it… Second generation) What should I call it…
Well, he’s a serious person. Second generation) He’s always thinking about the shop and his family. Second generation) Well, I think that’s what’s cool about him. Second generation) He’s a bit stubborn, though(lol). I’ve watched the two of them from when they were little. It’s been 38 years since the shop was founded.
The shop is being passed on to the next generation. Change of members for the lunch service Mr.Miyamoto suddenly started playing. This friendly atmosphere is also typical of Jumbo. The art of making thick-sliced omelettes is passed down at Cafe Jumbo. The longest-serving staff member has been here for over 10 years.
Her cooking skills are also well-known. The lunch staff are all here now
and the master is about to take a break. Mr. Miyamoto) You said you’d come up when you got bored.
(lol) Mr. Miyamoto) Call me when you get busy! Customer) Bye bye, Mi-chan! She’s so cute! Directer) Is Mr.Miyamoto into flowers? Mr. Miyamoto) I like cute things♪ I like cats and flowers ♡ Directer) Sir, are you the one who takes care of all the flowers? Mr. Miyamoto) Mom is doing it too, right?
Wife) Sometimes she says things like ‘they’re so cute’. Ma’am specializes in taking photos. Directer) So, Cafe Jumbo was
founded by the two of you? Mr. Miyamoto) That’s right. Wife) I came from Osaka to be his wife (Mr. Miyamoto) said he was going to open a business
and I thought it would be a cute little cafe When I got married, (it was different from what I imagined),
I was surprised (lol) The Mr. Miyamoto) Do you want to run a coffee shop together? It’s a coffee shop, but… I didn’t say how big it was (lol) It was a year before the baby was born. About 37 or 38 years ago. I was there for about 10 years before that. There’s another shop down here, isn’t there? Directer) So you were the chef there?
Wife) Yes, I’ve been doing it for a long time. When I got married,
we decided to do it again here. Directer) So you two have been together for over 30 years? Mr. Miyamoto) 38 years, I think?
I’ve been doing it for a while now. When I first started the shop the person who helped me was a hotel worker I spent 10 years
learning everything from that person. ‘I’ll teach you this sauce in a year’
he said, he taught me the next day (lol) he took such good care of me I had a great benefactor. I learned everything from my mentor, who had undergone training at a hotel. Thanks to that
we were able to open a Western-style restaurant (Cafe Jumbo). I also learned how to make the sauce
from scratch from that person. Directer) Has the leadership changed now?
Mr. Miyamoto) Yes, that’s right. I just help out a little in the morning. Wife) Dad and Mom
only have to work hard in the morning for the breakfast and then it’s like it’s the sons’ turn Customer) Can you go on? Wife) (Mr. Miyamoto) always wears short sleeves Wife) (Mr. Miyamoto) always wears short sleeves Mr. Miyamoto) If you put a lot of effort into it, it’ll be fine Directer) You really are full of energy! Is there a secret to your energy? Mr. Miyamoto) I wonder what it is… Wife) You’re full of energy when you’re working.
Mr. Miyamoto) That’s right. It’s a shop. There’s a shop. Wife) As long as my body moves.
Mr. Miyamoto) That’s right. (My son) is relying on me for now. It seems that (my sons) like their father
a lot. They say, ‘You don’t have to work, just stay here. I try to show my face as much as possible. I’m blessed with good customers. The people who are the most blessed are the ones who work. They’ve all been doing this for a long time. Those kids came here to work part-time while they were students.
And they’ve been here ever since. They’re 30 now. The middle child (the one in the kitchen) has been here for 10 years already. If you come to my place, you won’t quit (lol) You’ve been here for a long time
and you’re blessed with good people~ Everyone is a kind child
and the cat is kind too A Coffee Shop Passed Down to the Next Generation The second-generation owner arrives at work Mr. Yuzuru Miyamoto In preparation for the lunch service,
Mr. Miyamoto’s morning begins with the preparations Director) What are you going to do now?
Second Generation) I make the demi-glace sauce for the lunch set and the miso soup that comes with all the dishes, and I prepare the tea for the rice bowls
every morning. Second generation) I’ve been simmering the hamburger steak in demi-glace sauce for a long time. Second generation) This is the tomato sauce we make Tomato sauce The demi-glace sauce that has been added to for over 20 years
is an indispensable part of the flavor of our lunch menu Second generation) This is made by simmering beef tendon from scratch. Brown sauce made from fondue. I’m going to mix this with the homemade tomato sauce
half and half We’re preparing our house-made demi-glace sauce. I’m going to heat this up
and stretch it out a little. I’m going to adjust the density of the sauce. Director) Is this an addition?
Second Generation) Yes, it is. I’ve been here for nearly 20 years. I’ve been doing it ever since. The daily lunch special is usually We prepare about 40 meals every day
and this is the oil we use to fry them. Today’s daily lunch set menu
is going to be chicken nanban. Director) Is everything handmade?
Second Generation) Yes, it is. As much as we can (it’s handmade). We’ll strain the finished demi-glace sauce. We’ll keep the restaurant’s demi-glace sauce warm in a hot water bath. Demi-glace sauce Making chicken nanban sauce The Nanban sauce
is the sweeter, the better. We’ll add some homemade tomato sauce here. Thicken with potato starch dissolved in water Chicken Nanban Sauce The special sweet and sour sauce is used in the daily lunch special
‘Chicken Nanban Set Meal’. This is the chicken we’ve prepared for the chicken nanban. About 8kg. Director) Is this today’s lunch special?
Second Generation) Yes, it is. I think it’s for 54 people. It’s deep-fried once during preparation,
and then again after the order is placed. Director) Is it a large portion? Second generation) We’ve always wanted to
provide enough to satisfy our customers. If you’re going to be stingy with the ingredients, you might as well use them all! Director) Since your father’s time?
Second generation) Yes. When my father (was the owner),
the menu itself was much cheaper. But I’m thinking of
attacking with prices right on the limit. If you’re coming every day for lunch I think it’ll cost quite a bit It’s not inferior to convenience store food
in terms of the amount you can eat to your satisfaction I don’t want to lower the quality too much Preparation of fried food Director) You can fry a huge amount! This is basically Japanese Fried Chicken because it comes with five pieces Pre-fry it first and let it rest. so we fry them first
and then keep them ready There are so many items on the menu I don’t know which ones will be ordered and how many of each one
will be ordered I don’t want to slow down the speed of the service
at all costs, so Out of necessity, we do a first fry beforehand. How to Make Tamagoyaki soy sauce The thick tamagoyaki is complete. Lunch starts at 11:00 From 11:00 until closing On weekdays, the last order is
until 7:30pm, I think. The last order is at 7:30pm, and we close at 8pm. As long as the daily lunch specials last
we’re open pretty much all day. We don’t have a closing time, so We’re always making and preparing. The preparations are finally coming to an end. The wife has arrived at work. Kanami Miyamoto The wife is in charge of the hall.
At the young age of 31, she is the second generation proprietress of a coffee shop
. Staff) Thank you. Director) Have you been managing this restaurant for a long time?
Second Generation) About 16 years now. I trained a bit elsewhere and
came back. I’ve been cooking for about 20 years. I’ve been watching him since he was little, so I thought I’d take over (the business). I didn’t think about that at all when I was in high school. Once you start, it’s really deep and interesting. Lunch time starts at 11:00 a.m. Welcome! Here you are! Cooking fried shrimp set menus Tartar sauce Sweet sauce Staff) The take-out
“Jumbo Beef Katsu” is ready! Shrimp and fish fry set meal (fish fry topping) Finishing up the take-out orders Jumbo lunch (fried fish, croquette, hamburger) Mustard Bif-cutlet (take-out) At lunchtime,
one order after another comes in. While working together,
they prepare for lunch. Chicken cutlet Daily Western-style lunch (chicken nanban) The secret to the perfect rare-ness is
Jumbo’s “Bifukatsu” Bifukatsu (Mrs.) It’s a jumbo. (Second generation) Fish, chicken cutlet, beef cutlet (Director) So most of the fried food items are prepared?
(Second generation) Yes, they are. Almost all of them are prepared the day before. It’s using fresh bread crumbs, that’s the selling point. We fry them with homemade fresh breadcrumbs. We grind breadcrumbs in our store
We use that. It’s more like a crunchy texture.
so that you can eat it. Fried fish It’s made from fillets of flounder. Jumbo lunch (fried fish, croquette, hamburger steak) Bif-cut set meal The freshly made lunches
are being prepared one after another. Next door, the
morning menu, which can be ordered all day, is also being prepared. B Morning (Mixed Sandwich, Iced Coffee) (Staff) It’s morning all day. We’re doing it all day. (Staff) at 7:00 at night.
I’m doing a morning show. (Director) Every day?
(Staff) Every day. Fried chicken set meal (Wife) Shrimp curry. With tartar, please. Cooking shrimp curry (Second generation) Shrimp curry, lunch Shrimp curry Shrimp curry Cooking Yakisoba (fried soba) pork Cabbage Yakisoba Sauce Yakisoba Cooking pork cutlet with egg Katsutouji Katsutouji set meal Director) About how many times have you visited us, counting today? Customer) This is my first time. We’re regulars, so we brought him along. Director) How do you like the atmosphere of the restaurant? Customer) It’s good. Director) How do you like the food? Customer) It’s delicious! Cooked omelette rice pork Onion Carrot Tomato Sauce Tomato sauce Omelette rice (take-out) Madam) Your lunch “shrimp set meal” is ready. Madam) Thank you very much! At lunchtime, the restaurant is full A regular customer who has been coming for 40 years Director) Do you often come to Jumbo? Customer) Twice or three times a month Director) How long have you been a regular customer? Customer) I’ve been coming since I was 20,
so about 40 years ago. I like that they serve breakfast all day. Normal restaurants are usually only open in the morning The food is better than at normal specialist restaurants! I can’t believe it! It’s a traditional-style coffee shop. It’s so relaxing, isn’t it? The appeal is that you can enjoy both breakfast and lunch
without worrying about the time. Customer) Thank you for the meal.
Madam) Thank you! Second generation) I’ll give you a big portion of whatever you like. Director) Is this your lunch break?
Second generation) That’s right. It’s just time to eat lunch. Director) Is it because there’s no closing time? We’re also in charge of preparing the meals
and we do it in our spare time. We don’t really have any breaks. Director) Can everyone help themselves to the staff meal? Fried chicken Fried shrimp Potato croquette Today’s small bowl Tartar sauce Sweet sauce Staff) Normally we don’t put demi-glace on it
but today I want to. It’s done! Director) Is that the staff meal?
Staff) It’s the staff meal. After lunch, after the staff meal break
we’ve recharged our energy. Director) It’s quite filling.
Customer) It’s filling. The taste and atmosphere are the same as they used to be.
It’s delicious. The quantity is the first thing.
The quantity is one thing, and The taste is
probably changing, but (The taste is) the same This retro atmosphere hasn’t changed since the old days,
so it’s easy to go into the shop I like that. Even if it’s not lunchtime,
it’s really easy to come in The atmosphere is good I think it’s a really good restaurant Director) This is your first time here.
How do you like it? Customer) I saw it on TV
and I’ve always wanted to come here. His hometown is around here. Like, “How about going together?” Director) What are you having today?
Customer) Daily set meal The daily set meal is different every time,
so I never get bored of it. It’s delicious! Cooking Teriyaki Chicken Second generation) Homemade
yakiniku and teriyaki sauce Customers enjoying their after-meal drinks
This is something you can only get at a traditional coffee shop Director) Thank you for everything today.
Second generation) Thank you as well. If you get the chance
please come and eat again Director) The beef katsu was incredibly good!
Second Generation) I’m glad! We’ve been selling a ton of these lately. If you can, please come and try them. We prepare it with passion and care. Second generation) What’s your best seller?
Madam) Best seller? Second generation) Beef Katsu…
Madam) It goes well with demi-glace… Second generation) I guess it’s a cutlet-type dish, isn’t it?
Tonkatsu, Chicken Katsu, Beef Katsu… This area is
made with all our heart. Director) Are most of them handmade?
Second generation) Yes, that’s right. We try to make everything ourselves as much as possible. Also, in the heart of this urban area, a nostalgic shop like this.. I really don’t want to lose it I aim to create a space where anyone who comes
feels comfortable Director) Is there a reason why you took over the shop? Second generation) When I was in high school, from my father was planning to do something else, but Since my older brother consulted me about succeeding the business. That’s how I ended up transitioning to the food business. I’m going down this path now Ever since I was little
I’ve been watching my father, so I was happy to be able to take over Working towards a shop that never has a break in customers. Things may have changed from our original roots, but… I want to keep running the business in a way that adapts to changing times. It’s been 40 years now… I hope I can continue for 50 or 60 years, not just 40 years. I want to keep my stance as much as possible I’m hoping I can keep that in mind. Director) Your fathers are really
Second generation) Since we get along well. The fact that they get along is our selling point. Director) How was it coming here? Madam) You really come here a lot. Second generation) All the customers are good people, aren’t they?
Madam) Really. I think it’s changed the image of Nagata Ward. I don’t originally live in Nagata. There are a lot of really warm people here It’s a great working environment, and I have fun every day! Second generation) Also, in Shin-Nagata
there are my brothers’ shops, too, so If you like there’s a restaurant called “Jumbo Yoshoku Restaurant” so please go there Madam) Your father-in-law
said to advertise, too (lol) Second generation) There are already
two people with similar faces (lol) Director) Thank you!
Second generation, Madam) I look forward to working with you! If you want to experience a retro-style coffee shop,
please come by! We have a wide range of menu items
so please drop by! (Shopkeeper) Can I make it? Cooking oil onion, green bell pepper Salt Stir-fry until soft Hum Stir-fry together Take something out of the refrigerator pasta Salt water Stir-fry Tomato ketchup Homemade tomato sauce (Shopkeeper) While the water is evaporating… Coat the iron plate with oil Egg Frying spaghetti next to it Pepper Putting it on a hot iron plate It’s done. Hot spaghetti🍝 Italian spaghetti sunny-side up, Italian spaghetti Powder cheese I like it with lots of topping 🍝 Add Tabasco 🌶 How to cook pork cutlet rice bowl onion Green onion Hot rice🍚 Shopkeeper) (The amount of rice is) about less than one go Shopkeeper) Is it about one go with a large portion? Shopkeeper) Is there a bit more? Staff) The regular size is about 300g (Staff) The normal one is about 300g.
(Shopkeeper) The normal one is about 300g. (Shopkeeper) It’s a little bit half-rare. (Shopkeeper) I’ll finish it off with some heat. It’s done. Tea chili pepper Pickled radish Miso soup, chili pepper
Tea, pork cutlet rice bowl How to cook Omelet rice pork/onion/carrot Salt Stir-fry Serve another order in the middle Resume cooking Rice Salt Ketchup Homemade Tomato Sauce Take out another frying pan 2 Eggs Stir while cooking Put the ketchup rice on top of the egg Finished. Another omelette rice order A regular customer who has been coming here for 40 years Director) Do you come to this restaurant often? Customer) Yes. Two or three times a month. Director) How many years have you been coming here? Customer) I was just 20 years old at the time, so it was about 40 years ago. Director) Has anything changed since then? Customer) This shop is in a new location At the previous shop (before it moved) When I went there There was a chicken minced rice dish on the menu I got hooked after that This is a coffee shop But the rice dishes (menu) are tastier than regular specialty restaurants I can’t believe it Director) Did you order an omelet rice today? Customer) Yes. Director) Do you always order something different? Customer) And fried food and curry.. Director) There are a lot of menu items, aren’t there? Customer) Old-fashioned It’s like a coffee shop It’s a relaxing place Beef Cutlet Set Meal (Topped with Fried Shrimp) Their selling point is that they use raw breadcrumbs We use homemade bread crumbs We grind the bread crumbs in our shop It’s got a bit of a crunchy texture Director) What’s this? Director) What’s this?
Owner) Ribeye (for beef cutlet) Owner) I use 110g Director) How much of this do you prepare? Owner) About 120 fish a day One serving is 3 pieces Finished beef cutlet Owner’s wife ) Beef cutlet set meal with shrimp flight topping Beef Cutlet Set Meal

店名　カフェジャンボ
地図　https://maps.app.goo.gl/wmK1C1xsABmmaUDb6
住所　兵庫県神戸市長田区北町２丁目１５
Instagram: https://www.instagram.com/cafe.jumbo?igshid=YmMyMTA2M2Y%3D

0:00 ダイジェスト　
0:44 日本の純喫茶 ep1　
29:52 受け継がれる純喫茶 ep2
1:18:34 「イタリアンスパゲティ」と「カツ丼」の作り方
1:29:50 「オムライス」と「ビフカツ定食」の作り方

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日本ものがたり食堂 JAPAN FOOD STORY
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