【兵庫】昭和おばあちゃん３人が守る本気の料理特集！人生をかけて守り続けた一杯。“伝説のかつ丼”

【兵庫】昭和おばあちゃん３人が守る本気の料理特集！人生をかけて守り続けた一杯。“伝説のかつ丼”

This time, we’re featuring “Lifelong Active! Super Grandmas” The same warm taste that has been made with love We explore the story behind its flavor and why it continues to be loved. Masami: Good morning.
Let’s do our best today as well. We run
Drive-in Oasis. My name is Masami Toyooka.
Thank you for coming. This is my mother, Masako. Mother: I’m Masako Toyooka. I’m old, so please be kind to me. D) What’s your mother’s age?
Masami) She’s 86. D) 86!
Mother) I’m doing my best. This time, we follow a day in the life of
an 86-year-old mother and her daughter who run a diner in Shisō, Hyōgo. Masami: These are onions. We use them for rice bowls, miso soup,
and all kinds of dishes. These are onions. And these are potatoes. May Queen, Kita Akari, and “Destroyer” varieties. These red ones are a potato variety. We use them for croquettes. We try to grow as much as we can ourselves. This is a lettuce called Green Wave. I’m planning to serve this at the shop today too. We dry the eggshells from the shop
and scatter them (in the garden). D) So you don’t use pesticides?
Masami) We don’t. It’s food for ourselves. Masami) We avoid chemical treatments. We grow about 10 kinds of vegetables
without pesticides. Carefully grown vegetables are used at the restaurant. D) Does your mother also work in the fields? Mother) I just pick them when they’re ready. laughs My back hurts, you know. If I do farm work, I can’t do the restaurant work. D) So the shop work is your top priority?
Mother) Yes, it’s number one. (My daughter) turns on the lights and works in the field
at night after the shop closes. But then it’s hard to wake her up in the morning. laughs We head to the shop by car. D) Do you commute together every day? Masami) Yes, that’s right. Masami) My mother handles all of the cooking. I handle everything except cooking. The floor (serving). When part-timers aren’t here,
I also do serving and cleaning. D) So basically the two of you run it? Masami) Yes.
We’ve done it together for decades. National Route 29, popular with touring riders,
connects Tottori and Himeji. Ah, there it is! We’ve arrived at “Drive-in Oasis.” Shisō City—about 90% of it is forest,
a town rich in nature. Within Hyōgo Prefecture, it’s the second-largest municipality by area
(#1 is Toyooka City). Along Route 29, a solitary
Showa-era style drive-in restaurant appears. Drive-in Oasis appeared as a filming location
for “Route 29,” starring Haruka Ayase. One corner of the shop
recreates a set from the film “Route 29.” Masami) This is the filming spot
for the movie “Route 29,” starring Haruka Ayase. Masami) This is the chair
that Ms. Ayase used during filming. In the movie’s setting,
omurice appeared. For lunch, Ms. Ayase
had katsudon. On the menu it says “Haruka Ayase’s Lunch.” Many customers order it by saying,
“Haruka Ayase’s lunch, please.” We couldn’t receive this autographed board
until March 21. Until the film’s release,
her appearance had to be kept secret. When the film came out, a shot of Oasis was chosen
for the front page of the newspaper. I’m so grateful. A spacious interior
that feels warm and homey. There’s also a tatami seating area. “Drive-in Oasis” has been featured on YouTube
and various social media. Masami’s first job each morning is cleaning. Preparing the dining room
for opening. Masami) We opened in May of Heisei 1 (1989),
so it’s been 36 years now, right? I’m from Osaka,
and I graduated from a junior college in Kobe. After graduation, I worked at a non-life insurance company. When my mother started the shop, my father (who lived in Osaka then), my aunt (his sister) who lived with him, and I— in the early days, we came to help only on weekends from Osaka. When my father reached retirement, my parents began living here (in Shisō). In 2003, my father suddenly passed away. At that time, I asked Mother
whether to return to Osaka or stay in Shisō. Which would be better? She said she wanted to stay in Shisō, so I quit my job
and immediately moved to Shisō. We’ve been here for 22 years now. Up until then my father was a salaryman—an ordinary company employee, and my mother was a full-time housewife, but suddenly he brought her here
to live in a completely different environment. Mother’s been doing all the cooking on her own. The shop is this big, so honestly, we couldn’t just suddenly quit. We also asked Mother
about Father. Mother) He was the office-worker type. Masami) People say “He was a good man,”
“Such a kind person.” Mother) He was dead-serious. Even when we were running the business, he never complained
about what we did. He didn’t have a merchant’s mindset.
Since he didn’t know, he didn’t interfere. Rather than feeling sad— it was so sudden that my head was full with the shop. There wasn’t even time to grieve. I could make rice bowls and such, but business matters and the things my husband did— I didn’t know at all.
Didn’t know which way to turn. I wondered what to do— but this girl (Masami) quit her job
and came here to Shisō. That made me want to keep the shop going. And that’s how we are now. We’ve kept protecting this place,
filled with memories, together. From the night before,
I soak the kombu. Before it boils, I take the kombu out, and then I add this dashi. Now I’ll turn on the heat
and let it simmer. Cut off the hard core. All the cabbage is hand-cut. Mother) I cut the cabbage by hand.
With a machine, the core gets mixed in. If I cut it myself, I can pick the best leaves
and chop them just right. Customers can eat the tender parts. Her insistence on hand-cutting for the customers’ sake
shows her thoughtfulness. Mother) It’s been 34 or 35 years
since I came here (to Shisō). We were originally in Osaka. At first, I was alone in an unfamiliar town. My husband was a salaryman,
working for a company. I guess I got used to living here. People treated me well, we got regular customers, and I enjoyed making friends. Masami) We had no relatives or friends in Shisō, it was an unfamiliar place— we just moved here as a family. Masami) The reason we’ve stayed so long—
Mother) We owe it to the people here. Mother) I’m going to take the kombu out now. We use a lot of kombu, don’t we? Add the katsuobushi (bonito flakes). Mother) We use this broth for simmered dishes and katsudon. It’s been about 34 years, I think. We’ve used the same style since the beginning. We don’t use instant stuff. People who know that
place their orders. At the shop, the base is bonito and kombu dashi.
We make many dishes with it—please come visit us. 9:00 Opening time. Our famous Croquette Set Meal.
*Information as of May 15, 2025. Toast is included with the morning set.
*Information as of May 15, 2025. Scenes from the filming of “Route 29.” Customers
have already arrived. Masami) Thank you so much
for coming early today as well. Customer) Banana juice
with the morning set, please. Customer) Hot coffee,
with the morning set. Masami keeps an eye on everything
even while cooking. Making banana juice:
“Banana, milk,” vanilla essence, ice, and blend. All done♪ Banana juice. Next, prepare the coffee. Slice the toast. Masami handles the morning prep and service
all by herself. Toast. Blend coffee. D) How’s the banana juice? Customer) It’s light and delicious. Customer) Does it really taste like banana?
Customer) Want to try? Customer) Oh—yep, it’s banana juice. laughs Customer) This is our second time here. Last time we ate
the katsudon that Haruka Ayase had. Then we learned they have a morning set, so we were excited since last night. Customer) I really wanted to come.
I couldn’t sleep last night. D) You were really looking forward to it.
Customer) That’s right. laughs It’s amazing to meet
such genuinely nice people. The owner’s personality is the best,
and the place is great. I hope this shop
continues forever. I want them to share even more
with the world from this place. Remove the bonito flakes. Mirin. Check the taste. Seems the flavor was a bit strong… Check the taste again. Looks like it’s spot on now. ♪ Mother) Try the udon broth. We were invited
to taste the freshly made dashi. D) Delicious—warms the body! Mother) Different from instant, right?
D) Completely different. Mother) We use this broth for udon and nabeyaki udon,
so customers say it’s tasty. D) This is really good! D) Oh—seconds? laughs
Mother) Seconds. Tending the household Shinto altar
is Mother’s daily routine. Light the candles. Offer prayers at the kamidana. Mother) Every day. Mother) I pray, “Please let us spend today safely.
I’m counting on you.” May the day pass without incident. “No accidents, please.” Every morning, without fail,
that’s how I pray. Meanwhile, inside the shop… Masami) Thank you for waiting.
Customer) Film this side too—I feel like a star. Masami) These customers
grow our potatoes, and share them with us—
we turn them into croquettes. Customer) When we make them, she lets us taste them. They’re delicious. Especially croquettes made with Kita Akari—
they’re really good. They’re sweet and fluffy, so they choose
varieties like that. I don’t know why, but the whole shop just feels warm and cozy. A little after ten,
they start prepping for lunch. Mother) I made these yesterday. We’ll bread these croquettes with panko, and I’ll serve them to you (director)
for lunch today. D) Are croquettes the most popular?
Mother) They are. For croquettes, we steam the potatoes
in a steamer, then mash them, then prepare the fillings. Sauté the minced meat, mix with the potatoes, and season. D) Are these all handmade one by one?
Mother) Yes. Croquettes are done. People say ours are big croquettes. laughs I tend to make the “dumplings” (croquettes) big. My kid (Masami) tells me,
“Mom, they’re too big.” She says, “Then the rice will be left over.” When I’m making them, they just get bigger and bigger. D) That’s a lot of filling. Masami) You could eat it as is. If you’d like,
it’s already well-seasoned. Here you go—
please try it. A special tasting for us. The sweetness of the potatoes
is packed in—so gentle on the palate. Next, fry the croquettes. Croquettes are done. Handmade croquettes—
gentle sweetness fills your mouth, and they’re very satisfying. Mother) Welcome. D) Why do you come here regularly? Customer) I think it’s the atmosphere. It’s calming. Very friendly feeling. Masami and the customer
head somewhere. Commemorative photo in front of the Route 29 panel. D) How was the photo?
Customer) Great. Customer) I remember coming here
as a kid. I only remembered it as a retro drive-in
and a coffee shop, and that was a good thing. Then it became the stage for the film “Route 29,” and I think it’s a precious
“oasis,” a real drive-in. We start preparing the tonkatsu. Flour. Secret seasoning. Add water and mix. Mother) If you add—well, it’s a trade secret—
a certain something to this batter, it fries up crisp. D) What do you add? Mother) It’s— carbonated water. D) Carbonated water? Mother) Yes—then it fries up
nice and crisp. D) Wow.
Mother) That’s right. Mother) You should try it at home too. Mother) It’s delicious. ♪ Carefully prepping each one. Where the batter has come off,
she gently reapplies it. Everything’s handmade—
not like machines. Gotta do it properly. Tonkatsu prep finished—time for a short break. Mother) Welcome. A part-time staff member has arrived. Staff) I live nearby, and we’ve known each other for ages,
so she asked me to help. Mother’s so energetic
I can’t fall behind. Masami) One katsudon! Start prepping the katsudon right away. Katsudon prep:
“Onion.” Donburi sauce. If needed, re-coat
the cutlet before frying. Prepare the bowls. Pour in the beaten egg. She times it,
watching when the cutlet will finish frying. Prepare the miso soup. Masami) Katsudon’s ready. Thanks for waiting. Katsudon set meal. We spotted a customer filming… D) What are you doing? Customer) I’m here to shoot the katsudon today. I handle PR for the Shisō City Tourism Association. I manage our social media, etc. D) How’s the katsudon?
Customer) Super delicious. Customer) Katsudon batter
usually gets soggy, right? But this batter stays crisp, and the broth for the cutlet
is well-seasoned. It makes you practically drink
the rice. (laughs) It’s so good! The best! As for Oasis, so much information gathers here. People say they listen, they give advice—
I hear that a lot. I really think it comes down
to the personalities of these two. Scoop rice for the katsudon. Cooking katsudon and croquettes
at the same time. Katsudon. Then finish the croquettes. Croquette set meal. Katsudon. Masami) Welcome. Customer) Katsudon, please.
Masami) Katsudon? Certainly. One katsudon! Mother) It’s a katsudon day, huh. D) You sell tons of katsudon. Mother) Katsudon sells really well. It’s very popular. Put rice in one bowl, please. Add broth
right before it finishes. The cutlet is fried. Prepare the miso soup, too. Masami) Oyako-don?
Customer) Yeah. Order in for oyako-don. Cut the chicken. Shiitake mushrooms. Enoki mushrooms. Oyako-don and katsudon are ready. Masami) Thank you for waiting. Here’s your oyako-don. And your katsudon. Oyako-don. D) You sell so many rice bowls. Mother) It’s all rice bowls, isn’t it? I think it’s because the broth is good. The donburi dashi. Our special donburi broth. Customer) See you again. Masami) Thank you
very much. Please come again. Masami) Thank you.
Customer) Thanks for the meal. Customer) The two from Oasis— I came here when I was little, and coming back after a long time,
it’s still delicious, and the two of them are so kind. I really love that. From now on, just like the sign says, as an “oasis of the heart,” as Shisō’s oasis, please keep it up. Thank you very much. D) Have you been coming here for ages? Customer) Since way back. For decades. The rice bowls here are tasty. It’s tough when it’s crowded, though. If Mother tried to do it all alone— D) Are these leafy greens from today? Mother) Masami, what was this again?
Masami) Green Wave. Mother) It’s Green Wave. The “Green Wave” harvested at home this morning
will be used for salad. Homemade dressing. Homemade mayonnaise. D) Do you judge frying time by feel? Mother) By feel. I can tell roughly by instinct, and by the color. Mother) Can you put rice
in the katsudon bowl? Next, the croquettes are fried. Croquettes done. Mother) This one? Delicious katsudon is ready! D) Looks so good. Mother) Want katsudon for lunch? Masami) Not katsudon—
that’s katsu-toji. She did it again… Looks like she mixed up
katsudon and katsu-toji… Mother) Hey (director),
you should eat this for lunch. Just then, an order for katsudon came in! Masami) We got an order for katsudon! Katsudon. Start making the katsu-toji right away. Add broth before finishing. Mother) Katsu-toji’s up! Katsu-toji. D) So you do sometimes mix up
katsu-toji and katsudon? Masami) It happens often. I forgot to pass the ticket along—
that wasn’t good. Once you pour it over the rice,
it’s too late. Since “dashimaki” (rolled omelet) is handmade by Mother alone,
there is a daily limit to portions available. Mother’s special broth. Green onion. Check the taste. Adjust the flavor. Cook the cutlet
at the same time. While checking the doneness of the cutlet,
she also makes the dashimaki. Cutlet is fried. Shape it neatly. Dashimaki set meal. Fluffy, carefully rolled dashimaki—
its gentle flavor soaks in. This customer
ordered the croquette set meal. It’s huge! It’s insanely good—
my first time having it, and it’s amazing! There was a city council election
recently, and I was fortunate to be elected. I started my work
as a city council member today. Customer) I also work
with the regional revitalization team in Shisō, and we interview people who move to Shisō for YouTube and such, and help share information. It’s definitely a hub
that brings outsiders to Shisō. Running a private shop and still attracting people— it might be number one. Driving down this road, I often think, “Wow, it’s lively again today,”
and keep an eye on it. City Councilor) The croquettes are too good—
please come try them! Customers taking commemorative photos
at the seat used in the movie. Customer) You always greet us so brightly,
with a big smile— Customer) It really means a lot.
Masami) Thank you so much. Customer) I think that’s why everyone
keeps coming back here. Masami-san’s personality
is so warm. I hope this place stays a beloved
“hideaway on Route 29” forever. Masami) I’m heading out. D) Where are you going now? Masami) To feed the ducks. Oh, they’re already here. Hi there, little “Gaa-chan.” Wow, you’ve climbed up this far already. D) Have you had them about a month? Masami) Yes,
it’s been exactly a month. Masami) You know, there’s that “duck-farming method,” right? They eat the weeds, so people release little ducklings to roam the rice fields. These ones just got too big, so a customer asked if we could keep them here. I’m glad we took them in— our customers love it. Everyone, please come by
and try feeding them. They don’t bite, so don’t worry. D) Mother, you move around a lot! Mother) Oh yes,
I walk quite a bit. I only sit for a moment here and there. So these “daikon legs” get swollen— they look even more like daikon! (radishes) Even more daikon— maybe they’ll turn into round “shōgoin turnips,” who knows. (laughs) This drink costs,
what, about 600 yen— I drink one every morning. It really suits me. When I want to start the day,
I drink a bottle, and think, “Okay, let’s do our best!” That’s my source of energy. I’ve done this for 30-some years, so it’s just become
my way of life. And if we took a day off, I’d feel bad disappointing people
who come from far away. I’d feel sorry for them. And for our regulars who always come— that feeling of “we can’t let them down”
keeps me going. In the end, it’s willpower. With close friends, they’ll even say, “Hey, don’t you dare die on us!” (laughs) “Don’t you die,” they say. They say it straight out. When they say, “Don’t die,”
I reply, “I won’t!” D) You laugh a lot, don’t you? Mother) I’m always chuckling. No use staying angry, right? Work is fun. If someone gets angry, I just ignore it. I tune it out. (laughs) Well, there’s hardly anything to be angry about anyway. Add dashi (broth). Chop the napa cabbage. Add the udon noodles. Chicken. Shiitake mushrooms. Mother) We only have nabeyaki now, right? Enoki mushrooms. Green onions. Naruto fish cake. Crack in an egg. Nabeyaki udon. We’re really grateful
for our kind customers. Mother) When it gets busy, customers jump into the kitchen and help. They even wash dishes. Customer) There are a few of us— we call ourselves the “Volunteer Dishwashing Brigade.” Mother) Thank you kindly.
Masami) Thank you very much. Please come again. Mother) Great customers, right? D) Everyone is so cooperative. Mother) That’s right. Thanks to everyone’s help,
we can keep moving forward—so grateful. Always thankful. I’m not trying to sound fancy, it’s just how I truly feel. I always think we can do this
because of everyone’s support. Customer) She always says,
“Thank you,” “I appreciate you,” “I’m so happy,” “You’ve really helped us.” Customer) She says those things a lot.
Mother) Because it’s true! Customer) She gets through life
with those words. You really value your customers. Masami does too, and people gather because
of who you two are. And those local connections— even though you came from elsewhere,
you’ve deepened them over time. That’s really amazing. Mother) With everyone’s help,
this shop stands. People come all the way
from far away. Mother) See you again.
Customer) Thank you so much. Masami) Our hallmark? Maybe that everyone gathers here,
chatting lively. Like a home. People come to relax, and lately it’s become
a kind of community space. We’re in the Kinki region, but tourism is weak here, so it’s hard to attract visitors. But thanks to the film “ROUTE 29,” and all the beautiful nature, I hope people will come
visit Shisō City. As a gateway, please stop by Oasis
on Route 29, and think, “What a nice place—
I want to come again.” Shisō is facing depopulation, so we can’t do anything grand, but we want to keep
what we have. For my mother too,
having customers come, chatting away, joking around, and laughing— I think it keeps her energized. Until the day comes when she truly feels she can’t run the shop anymore, we’ll keep going
as far as we can. Coming here every day, talking with people, having a place to connect— I think that’s best for her.
So until then, we’ll keep doing our best, and that’s how she feels too. If my mother’s health declines someday, I may need to care for her more, depending on the situation. When that time comes, we’d really love to find someone
to take over, even through this channel. Mother) As long as my legs carry me,
I’ll keep coming here. If it truly becomes impossible,
then we’ll have to close. I’m not overthinking it. What will be, will be. Masami) My mother has spent
most of her life here. Mother) The most memorable part
of my life has been here. Masami) Not long ago,
she thought about quitting, but then so many YouTubers
started visiting, we got busy,
and felt we had to keep going. Then a film shoot came along too, and we were like, “Oh wow,
what should we do?” It felt like a culmination
of her 36 years of work, with so many good things
happening at once. It’s really something
you don’t often experience. We’ve been talking about that a lot lately. Hyogo , Japan 5 min. walk from JR Sakura-Shukugawa Sta. Established 68 years ago Heavy… ※She has since passed on.
With her family’s permission, we have preserved these warm moments from those days as a record. (proprietress ) That boy (son) came down To make it easier for the store to start Preparation. Squid defrosted. Preparing raw eggs Son arrives at work Preparation of ingredients
“Pork.” Squid 8:53 a.m. (proprietress ) I’ll be back at the store again at 10:30 a.m. Slice the thawed squid. I’ll cut the cabbage with this next (to the greengrocer) I’m asking for firm, tight cabbage Butcher arrives to deliver meat. Goods arrive one after another. Noodles for yakisoba and modan (Noodle maker) (Established) 75 years.
3rd generation. (Director) (The owner of Bokunoya) Same as (the owner of Bokunoya) 10:30 AM.
Your mother is back. (Proprietress) Married. You’ve been doing this for 40 years. (Director) 40 years (Proprietress) Married 40 years. The first generation was my mother-in-law As a businessman’s wife
I married into the family. When we moved in together, I knew it. Nature, nature (worked together). Dough making
“Baking soda.” Flour I think we’re special. If we did other restaurants
We use yams and stuff like that. We just use flour and baking soda. Customers arrive before the store opens Store opens at 11:00 Menu Oil is heated on a griddle The pork modan order is passed Pork Then cooked mixed-tama (pork and squid) Tenkasu (heavenly fish cake) Customers arrive one after another Butatama(Pork) small Butamodan (Pork) large Mixed yakisoba noodles cooked (Male customer) Okonomiyaki and Atodama Before okonomiyaki
Yakisoba is completed Mixed yakisoba Butatama(Pork) large The proprietress is also grilling on the teppan next to me. dried bonito flakes Chili pepper Buta modan (Pork) (large, Atodama) Mayonnaise Mixed tama (large, Atodama) Take-out order placed by phone Mixed modan (large, Atodama) Finishing up the okonomiyaki to-go. (Owner) it’s ready to take home! (Male customer) How much is it? (Owner) 1,040 yen Yes, thank you very much! Mixed tama (large, Atodama) (Male customer) This is a mix okonomiyaki of
large. (Male customer) “atodama.”
Tenkasu is added before the eggs are finished. I’ve been doing that since I was a student. (I’ve been going there) for more than 30 years I really like the sauce.
I liked it, I… I ate it once and was hooked. I love these so much! dried bonito flakes Adding sauces (Male customer)I’m a big eater.
If I ask for a large one, I get a large one. That’s part of the charm. The mother of the previous generation (first generation)
has been done since the time it was done. I’ve been going there since my predecessor. (Male customer) I’m still coming back! (Male customer) Please eat and go home! (Photographer) Yes!
Thank you! (Male customer1) Butamodan small atodama (Male customer2) Buta(Pork) large Butamodan (pork)(small) (Director) For almost 60 years now.
(Have you been going there?)? (Male customer) It’s been over 60 years.
(I’ve been) since I was in junior high school. (Owner) Thank you very much! (Owner) Welcome! Take-out orders too!
We’ll finish up at the same time Mixed yakisoba Customers are pouring in.
coming in one after another Mixed modan (small) (Owner) Yes, thank you very much! (Owner) We are currently waiting for 4 people If you still want to
Please just order ahead of time (Female customer) Two mixed tama Small. (Owner) Two small. (Male customer) Thanks for the food! (Owner) Yes! Thank you! (Owner) For two small mixed (small) pieces (please)! Mixed tama (small) Here comes the customer with a to-go reservation Finishing up the to-go menu all at once (Owner) This is pork(tama).
This is the mix (Proprietress) Bokunoya Sauce to go (Proprietress) excuse me！ (Owner) Six pieces to take home! (Proprietress) Here you go! (Female customer) Thank you! I’ll have some! (Proprietress) Sorry to keep you waiting! (Male customer) I’ve been coming here since I was 15 60 years now Takeaway! I love it! I’m obsessed!!! I always send them frozen! (Director) What’s this? (Male customer) Sauce! Sauce is separate. (Director) What do you think is the reason why people keep coming back for such a long time? (Male customer) Because it’s delicious! (Male customer 2) It’s very tasty! (Director) Will this make you work harder again? (Male customer 2) I can work hard! (Director) Thank you! (Female customer) Yes! Thank you~! (Female customer) Thank you~! (Female customer) Thanks for the food! (Owner) Yes, thank you very much! Pork modan (large, atodama) (Owner) It depends on the day.
Because the busyness is totally different. We grilled yakisoba noodles .
I think it’s about 50 pieces (Male customer) Thanks for the food (Owner) Thank you~ Proprietress taking a short break Mixed tama (large) 1,100 yen Actual meal Mixed yakisoba 1000 yen Proprietress eating makanai (proprietress ) I had a store five days a week (Four of those days are) okonomiyaki, yakisoba… Delicious (Owner) After the earthquake My grandmother and my mother At first they said, “We’re quitting. Because there were customers who were waiting for me. In middle school or high school.
When you have club activities. They’d have dinner here.
and then go back to school and do clubs. （There were a lot of (students). So the students from that time are still
(They still come). The customers from back in the day…
They all love their grandma. (The previous generation) grandma until she was 93 years old. I think she plans to keep (the store) going until that point. My son (the owner) is laughing Because of the store.
There’s a part of me that stays upbeat. While (I) can stand on my feet and legs I was just trying to hang on somehow. I’m trying to do my best. One month after the close interview Bokunoya
One day after the close of business Ms.Takako, the proprietress, is hospitalized due to the worsening of her chronic anemia. (owner) When she went for a medical checkup. to a level where I had to have a blood transfusion.
I was anemic. (Director) If the proprietress takes a break (Director) And the store ? (Owner) (The store) I can never run it by myself.
I can’t do it all by myself. Especially on Saturdays. Even if it’s just the proprietress and the owner.
(it’s) tough to run the store I’m trying to reopen the shop, but I don’t know (when) we’ll be able to do that yet For regular customers.
“I may be out for a while.” (Director) Will you be back soon? (proprietress ) I want to come back! (Director) You want to come back? (proprietress ) Yes! (proprietress ) My arms are strong! (Director) Arm strength is great!? I’ve been working out in this area too. Weakness in the feet. Gently with the arms (lifting) That’s why you have to train your legs. (Director) What does the proprietress want? (To) come back (to the restaurant).
More than anything (I hope)… I’m still in the restaurant, after all. I’m sure you’re doing well. If I stay at home and don’t do anything
I’m going to be a blur. I’m just trying to get back to my life
I want to get back to my normal life as much as possible. That’s the best hope. (Director) Good luck, take it easy. (proprietress ) Don’t overdo it too much (Director) (The proprietress will be back)
I think everyone is looking forward to it. (proprietress ) Thank you very much I’ll do my best Please wait a while for the proprietress to return in good health! Higashinada-ku, Kobe-shi, Hyogo, Kobe Eastern central wholesale market Established 52 years ago, Maruyoshi Diner The owner was born to a family who ran a deli. She started this diner in 1969, at the same time this market was built. She is still working as a chef. I ordered fried rice at first. Yakiudon Yaki udon, $4.50 Curry udon Curry udon, $4.50 Fried rice, $4.50 Miso soup It has been 52 years since I opened the diner. We offer traditional japanese foods, such as simmered dishes and dishes with boiled vegetables. Maruyoshi Diner has been popular for its variety of side dishes you can get along with the rice and miso soup. Burdock cooked in soy sauce and sugar There are 30 to 40 kinds of side dishes prepared in the morning. I start preparing for the next day at midnight. I go home at around 4:30 pm. Side dishes A deli I was born to a family who ran a deli. I’ve seen them cooking vegetables since I was a child. No one taught me but I learned naturally.

店名　ドライブインオアシス
地図　https://maps.app.goo.gl/dH5ZHvtdyGvdMXjo7
住所　兵庫県宍粟市一宮町嶋田３４０

店名　ぼくのや
地図　https://maps.app.goo.gl/eGpyH6ePddrgER5V9
住所　兵庫県西宮市宮西町7-2
※女将さんは、いまは天国へ旅立たれています。
ご家族のご了承のもと、当時のあたたかな日々を記録として残しています。

店名　丸吉食堂
地図　https://maps.app.goo.gl/z2hVLWUbMc8zWS8n6
住所　兵庫県神戸市東灘区深江浜町１−１

0:00　ダイジェスト　
0:25　ドライブインオアシス
55:21　ぼくのや
1:31:54　丸吉食堂

日本ものがたり食堂 JAPAN FOOD STORY
https://www.youtube.com/channel/UCm9X4pcqEdPlW7lIYzWGEQA

#兵庫県 #兵庫グルメ 兵庫グルメ #ドライブインオアシス #宍粟市 #ぼくのや #お好み焼き #焼きそば #鉄板 #丸吉食堂 ＃カレーうどん #食堂 #料理 #ものがたりドキュメンタリー