【兵庫】半世紀の技術が宿る“伝説の一皿”…大病を乗り越えた中華職人の達人技と奇跡の中華に密着

【兵庫】半世紀の技術が宿る“伝説の一皿”…大病を乗り越えた中華職人の達人技と奇跡の中華に密着

In Sanda City, outstanding craftsmanship stands out
A legendary-level Chinese cuisine exists ”Over 50 years” devoted solely to Chinese cuisine, a master Owner）You know, the work you want to do You really have to pursue it thoroughly Authentic flavors passed down directly
From the famous Chinese restaurant “Sichuan Fan Dian” Days of accumulated preparation
Continue to protect an unchanging taste Passing those skills on to his second-generation son Son）Even if you understand how to make it
You still can’t actually do it I feel like I still can’t beat the owner So I guess it’s a process of learning more
And steadily studying The real taste can only be reached
Through the accumulation of daily training We closely followed the behind-the-scenes
Of Chinese cuisine created by masterful skills With the Rokko mountain range at its back, rich nature and
A calm residential town, “Sanda City, Hyogo Prefecture” Beyond the three-way intersection In front of Daiso and Lopia
There is a family-run Chinese restaurant Founded 6 years ago
Chinese restaurant “Chanshuen” Running the restaurant is
A Chinese chef with over 50 years of experience, Mr.Hikima Hiroshi A seasoned chef who has continued
To wield a Chinese wok since the age of 17 His skills were recognized by Mr.Chin Kenmin
To the extent that he was even entrusted with naming the restaurant Mr.Hikima）I think it was when I was 17 It was Mr.Chin Kenmin’s restaurant It was called Sichuan Fan Dian I joined there And that’s where it all started And eventually Five years in Sannomiya Five years in Tokushima I think I spent 19 years in Awaji At a resort hotel I worked in many different places (Career length) I guess it’s been about 51 or 52 years Since I was around 17 I couldn’t do anything back then But at least Even an idiot, if he keeps at it for 50 years
Will get somewhat good at something, right? (laughs) Mr.Hikima devoted his entire life to Chinese cuisine
And together with his family opened this restaurant as the culmination of his life’s work A small restaurant supported by family
Every day, four people work in perfect harmony in the kitchen Mr.Akihiko）Someday, vaguely
We talked about wanting to run a restaurant together Ms.Akemi）I truly feel glad
That we can all work together as a family In a family-supported kitchen
Accumulated handwork creates today’s dish Customer）I think everything I eat is delicious The mapo tofu really is authentic The meat has a very firm texture It’s extremely delicious I’m really glad I came The reason Chanshuen continues to be loved by customers Is because the family has continued together
To protect Mr.Hikima’s accumulated skills In every dish reside the family’s feelings
And careful craftsmanship However, an unexpected event
Strikes Mr.Hikima’s life They told me it was leukemia For a moment I was like, ”Huh…” At the hospital
Maybe around the third month I just Thought it was really serious (I originally weighed) about 70 to 72 kilograms I lost around 20 kilograms At that time, I honestly thought I was done for A serious illness suddenly revealed The eldest son, Akihiko He was working until yesterday And the very next day he was hospitalized I didn’t know what to do I felt like my life was over Like everything burst in an instant Caregiving and all kinds of things
Ran through my head The shock was just too overwhelming We were working together until yesterday Like, ”Is my dad going to die?” Faced with the unexpected
The entire family could not hide their anxiety Just when we thought
We might finally manage as a restaurant At that very moment We were told it was leukemia And he was hospitalized immediately So honestly, we really didn’t know
What we should do Even so
The family continued to support the restaurant After completing long-term treatment
Mr.Hikima begins walking the path toward returning His strength had not fully returned
Checking each movement one by one And little by little
His former movements begin to return And in his hands
The familiar taste comes back to life Mr.Hikima）Well, life really has been full of ups and downs A story of Mr.Hikima
Who devoted his life to Chinese cuisine begins 9:00 a.m.
Mr.Hikima and Akihiko arrive at work They join their hands in prayer at the household shrine
At the start of the day Father and son together
Begin the day’s preparation Green onions and ginger Chicken bones This is minced chicken and minced pork Minced chicken and minced pork The minced meat is washed once A technique to carefully remove any odor from the meat
And create a clear soup rich in umami Mr.Hikima）Chicken bones and minced pork There’s something called chicken powder (jifen) Just a light amount to supplement Green onions and ginger Together with that When starting the preparation We add pork belly and simmer it together That’s how the flavor comes out Igniting the stove Getting fired up before the hard work Lifting a heavy pot
And pouring plenty of oil into it Pouring oil into another pot Mr.Hikima）（Before Chanshuen）
I worked at hotels for 29 years Daiwa Resort It’s changed now though I guess I was 62 at the time I had decided I’d do 30 years At that hotel, you know So I quit Then my head started to get dull, you know（笑） So I thought I’d leave something
For my children and opened (Chanshuen) It’s been about six years now
Maybe seven Making a living is tough, honestly But I’m enjoying it After retiring from the hotel industry
Mr.Hikima felt his decline and opened this restaurant
“With something to leave to his family” in mind We finely chop dried shrimp Finely chopped homemade dried shrimp This is a Chinese leafy vegetable A Chinese preserved vegetable ”Ya cai” Ginger Garlic Zha jiang This is dried shrimp This is preserved mustard greens ”Ya cai” Ginger Garlic And then the stir-fried minced meat Deep-frying potatoes and carrots in oil Adding more oil We’re frying the potatoes now This is what we coat them with Because the quantity is large
The heat tends to lose out So we compensate by adding more heat While that’s going
We stir-fry this Stir-frying the prepared ingredients Sesame oil Deep-frying the vegetables a second time Shaoxing wine Five-spice powder Soy sauce Sugar Chopped green onions (conghua) Mr.Hikima）This is sansho oil
D）Sansho oil? Mr.Hikima）We rotate it out, though D）Did you make this yourself? Mr.Hikima）Yes, I make it myself Cucumber We add vinegar There we go Sichuan-style dishes
Including mapo tofu Actually use fewer seasonings here Doubanjiang and fermented black beans The red ones, the black ones
We add all kinds of things We asked Akihiko
About Mr.Hikima’s techniques Eldest son Akihiko）
It’s not taught as ”5 grams, 5 grams, 5 grams”
But by feel, with your hands It changes depending on the condition of the shrimp
Or the vegetables Even if you use the same ingredients
You end up with something different So it’s like, ”Wow…” Akihiko prepares a whole chicken A whole chicken marinated
With aromatic vegetables (ginger and long green onions) The prepared whole chicken
Is steamed The steamed whole chicken
Is cooled in water We use it for a cold steamed chicken appetizer For dishes like drool-worthy chicken
And bang bang chicken And also green onion and ginger sauce Or as a topping for cold noodles Since we prep it every day
We also serve it in small side dishes Once it has cooled
We break it down by parts Mr.Akihiko）We wash the organs
And use them together when making soup We extract the umami until the very end Because there’s blood residue The parts that can be eaten after steaming
Are used for staff meals Today, we freeze it as is Stir-frying minced meat This is used for mapo tofu And for mapo glass noodles Japanese sake, Shaoxing wine, soy sauce Finally, homemade sweet bean paste is added The oil becomes clear, you see It’s become quite clear That means the meat has absorbed the flavor It’s finished
This is how it looks The filming staff were also allowed to taste it D）It’s a little on the sweet side D）The flavor has really soaked into the meat
店主）That’s right The meat is coated with a batter made from
Flour, potato starch, egg, and water Coating the meat If you fry it directly
The meat becomes tough Coat it thoroughly
To seal in the moisture of the ingredients Deep-frying it twice Shrimp washed with salt and potato starch Salt Alcohol Ginger juice Pepper While mixing the seasonings evenly
Coat everything thoroughly Add potato starch
And mix further Once well mixed
Add egg whites and coat Then let it blend with oil
And continue coating See how it’s nicely coated
All around the shrimp Cover it with plastic wrap
So it doesn’t come into contact with air Gan Shao Xia Ren lunch
Chili shrimp Stir-frying garlic and ginger Zha cai (pickled mustard stem) Japanese sake, Shaoxing wine, soy sauce, sugar, chili pepper This is red chili oil There are spicy and non-spicy chili oils This one adds color D）Is this spicy chili oil? Mr.Hikima）This one isn’t spicy This is sesame oil Among cooking oils
Sesame oil removes moisture the most Vinegar When the seasoning really settles in
The color comes out clearly Eldest son Akihiko）We prepare the small side dishes Salt Red pepper Cutting thick rolled omelet
Into bite-sized pieces Steamed chicken The dishes finished by Mr.Hikima
Are carefully plated onto small plates by his wife A phone reservation has come in Sake Soup Adding beaten egg Turning off the heat and transferring
The finished soup into a stock pot Mr.Hikima）After getting sick
I lost my strength I used to lift this in one go (I was away from the shop)
For about a year and a half You bend down like this, right
It was so hard I couldn’t stand back up Now I can get up properly again Mr.Hikima）It’s been about three years now I was around sixty-five, I think I couldn’t stand up anymore By chance, a clinic doctor
Had come in to eat So I said,
”Doctor, this is how things are right now” He said, ”Come tomorrow”
So I went to the doctor and had an examination When I went to the hospital the next day
They told me right away it was leukemia For a moment I was like, ”What?” A serious illness suddenly revealed We asked Akihiko and his wife
About what happened at the time My father thought,
“If the restaurant goes under, I’ll die” We were working together until just yesterday And it was like,
”Is Dad going to die?” There was no point in staying depressed
So the family talked it through And we resolved ourselves
To do our best to keep the restaurant going Msni Akemi）
It really felt like he might die So as much as possible
We put my husband first And with the feeling of doing our best again
The eldest son carried everything on his shoulders He was discharged sooner than we expected After that, he recuperated at home At first, I wondered
If he should really return to work I thought,
“Can he really work in this condition?” But once he got back to work
He quickly regained his energy I guess work really was the best medicine With his family’s support as strength
His days back at work restored Mr.Hikima’s vitality Mr.Hikima）（This is）a garlic sprout We use it for mapo tofu
And for various other dishes It has a really nice aroma When you cut it on a slant
The way the aroma comes out changes This is amazake I make this myself too It supplements the sweetness of sugar Adding natural sweetness Because there’s no ”combined sauce” We combine everything step by step here You take salt, take sugar
Then add soy sauce here Then you take vinegar Things like this Everything is arranged so it all flows smoothly Sometimes even I don’t know
What I’m adding anymore But it’s strange how,
When you watch the food and season it,
It turns out exactly like this At Chanshuen, dishes are created
By combining around thirty different seasonings Ya cai Vinegar Soy sauce Green onion oil This is sesame miso Golden sesame seeds are ground
And mixed with sesame oil and white pressed oil Oil is added and mixed thoroughly Once this goes in
The aroma becomes completely different Homemade chili oil D）Do you make all the oils yourself too? Mr.Hikima）If you don’t
It just doesn’t taste as good Covering it with a lid
So the aroma doesn’t escape Finely chopped green onions as a garnish Ginger Fish sauce Peanut oil Adding the heated oil to the ingredients Mixing while cooling it down Adding the oil
In several stages Eldest son Akihiko）
We even use this for course appetizers
Like mixing it with squid We use it for all kinds of things It’s not a very spicy flavor The eldest daughter and wife
Begin preparing for opening They put out the signboard As soon as the restaurant opens
Families begin arriving A clean and comfortable interior
Spacious enough to enjoy a relaxed meal Lunch menu Dinner menu
※Reservations are recommended for dinner At dinner
You can fully enjoy Chanshuen’s signature dishes We ask him to prepare
A popular dinner menu item Abalone ※Mr.Hikima usually works in the kitchen
Only during dinner service Frying the abalone Salt, sugar Amazake Alcohol Soy sauce Oyster sauce Ginger Green onions Pepper Soup Fresh cream Evaporated milk Potato starch slurry Coconut oil A dish arranged from a recipe devised by Mr.Chen Kenmin
Showcasing Mr.Hikima’s craftsmanship The order has come through The wife and eldest daughter handle the dining floor The eldest son supports everything
From the kitchen to the dining floor Frying the shrimp for chili shrimp Amazake Sichuan doubanjiang Ketchup Garlic Ginger Soup Alcohol Salt Sugar Pepper Green onions Potato starch slurry Beaten egg Homemade chili oil Vinegar Adding the soup Dry-fried chili shrimp lunch
Chili shrimp Eldest daughter）Excuse me
This is the chili shrimp (Dry-fried chili shrimp) lunch Deep-frying the prepared sweet-and-sour pork
For the second time Vegetables Black vinegar Soup Potato starch slurry Eldest son Akihiko）
The black vinegar sweet-and-sour pork is up Eldest daughter）
One black vinegar sweet-and-sour pork (Black Vinegar Pork)
And two cold noodles Black Vinegar Pork lunch
The irresistible black vinegar sweet-and-sour pork Eldest daughter）Excuse me
This is the black vinegar sweet-and-sour pork
(Black Vinegar Pork) lunch Excuse me as I serve this Doubanjiang Homemade doubanjiang, fermented black beans, garlic Homemade sansho pepper oil Soup Tofu Shaoxing wine Soy sauce, salt Chili peppers Homemade mayonnaise sauce Coating the shrimp in batter
And frying them Fu Gui Shrimp lunch
Shrimp with mayonnaise Next to Hikima-san
The eldest son boils the cold noodles Mapo tofu lunch
The signature mapo tofu Eldest son Akihiko）
Soup and rice, please Eldest daughter）Excuse me
This is the black vinegar sweet-and-sour pork
(Black Vinegar Pork) lunch Excuse me as I serve this Once the orders come in
The wife and eldest son step in to support the kitchen Sesame miso Sesame oil Adding the special sauce
And mixing it together Egg, ham, tomato, cucumber Special sauce Jellyfish Topped with radish sprouts to finish Cold noodles Eldest daughter）
Here are your cold noodles Please enjoy them with coriander or fried garlic
If you like Customer）
This is my second time coming here I’m here for the first time I didn’t expect it to be this good Delicious The eldest daughter and the wife continue cleaning up Welcome Hikima-san）
This also needs to be simmered well
Or it won’t be delicious You have to remove the moisture from the tofu Back then, we used to make
Ten or twenty blocks at the same time Since opening this restaurant
We make them one by one It’s actually harder that way But when you make each one carefully like this
It reaches the customers That’s how I think about it
Even if it’s a hassle I’d get scolded for calling it a hassle though That’s how I was taught, after all You want to preserve this flavor, don’t you
Even just a little There are bad-tasting things out there too And that can’t be helped But if you work hard
Good things will come That’s how I always think
As I keep going Sansho pepper Homemade chili oil Akemi）Excuse me from this side
Here is the mapo tofu Eldest daughter）
Two mapo tofu
One black vinegar pork Hikima）
The color is still a bit cloudy If you simmer it a little more
The color will become clear and defined It’s not bad as it is now though It just means it hasn’t mixed evenly yet When you go out to eat
And think, “That looks delicious” In those moments, the color is perfectly set So it’s either sweet or rich Or truly delicious The key point for controlling the heat is You must not turn the heat too high Because it’s tofu Even Chinese cooks Take it off the heat like this But tofu over there in China is firmer Eldest daughter）
Excuse me from this side (This restaurant is) my mother’s recommendation Customer）
For Chinese food in Sanda
This place is the best D）Is this your first time coming here? Customer）Yes, it is The meat has such a firm texture It’s really delicious I really love Chinese food So I’m very happy
I’m glad we came I think everything here is delicious I’ve been here at night before too
And it was great D）What kind of menu do you have at night?
Customer）The chef’s choice dinner course The mapo tofu is really authentic Akihiko）
Welcome
Hello Thank you very much Eldest daughter）
Shrimp chili, shrimp mayo
Black vinegar pork, and soy milk tantan noodles Soy milk Soup Adjusting the noodle strands Topped with bok choy and homemade zhajiang to finish Soy milk tantan noodles Eldest daughter）
Two orders of xiaolongbao
Four pieces One shrimp mayo
Please change the dessert to mango pudding Orders keep coming in one after another
And are served smoothly through the family’s teamwork Placing the xiaolongbao into the steamer Xiaolongbao While cooking
He also exchanges greetings with regular customers Mr. Akihiko）Tantan noodles are ready ”Directly passed down from Sichuan Hotel”
The signature tantan noodles Ms. Akemi）He truly is a genius when it comes to cooking He remembers things like
”I learned this when I was 16” His tongue remembers everything When something feels lacking
He knows instantly, like ”It needs this”
His tongue remembers it all It’s amazing Mr. Akihiko）Sometimes I don’t understand what he’s saying
Ms. Akemi）He’s so amazing it’s hard to follow He really must love cooking So when we have a course menu
We intentionally let him handle everything
From planning the dishes onward I think that’s become his reason for living too Thanks to that
He’s been doing well recently ※ Gomoku fried rice is available for dinner only Beaten eggs Rice Salt Roast pork and green onions Soy sauce Ms. Akemi）Excuse me Here is the gomoku fried rice Mr. Hikima）Life really has been full of ups and downs Even I think so myself But I’m glad I could work with good people And if even a little of that
Can be passed on to my children I don’t want them to push themselves too hard
Health always comes first But still, within that My son is studying all kinds of dishes
With great dedication Because of all that effort I hope he’ll one day be in a position
Where he can fully show it That’s probably my biggest wish Someday, a few years from now
If he suddenly thinks ”Ah, my father used to say things like this”
That would be enough for me As for my wife She does the laundry and the cleaning I help with whatever I can
At home as well But honestly, from morning till night
I think it’s really tough After I ended up like this If my family weren’t here
I would be dead I’m truly grateful to all of them I don’t say it in front of them though But that’s how I really feel I’ve reached that age now Thank you very much This was the story of Mr. Hikima
Who devoted his life to Chinese cuisine
And the bond of his family

【店舗情報】
店名　暢叙園(ちゃんしゅうえん)
地図　https://maps.app.goo.gl/LWKmNrLFVtYfhzuo9
住所　兵庫県三田市横山町３−８
Instagram　https://www.instagram.com/chanshuyen_/
※ オーナーの引間宏さんは通常、ディナーのみ厨房に立たれております
※ ディナーはご予約をおすすめします

【チャプター】
0:00 ダイジェスト　
0:55 本編　
05:45 スープの仕込み
06:21 出汁の材料について
08:03 付け合わせの小皿作り
11:29 四川系料理の味の特徴
11:53 引間さんの技術伝承について
12:17 丸鶏の仕込み
12:39 丸鶏の蒸し上がり
13:15 丸鶏の部位分け
14:15 鶏ガラの使い道
14:37 自家製炸醤作り
16:00 酢豚の仕込み
17:00 エビチリの仕込み
18:37 榨菜（ザーサイ）の調理
19:48 付け合わせの卵焼き作り
20:58 小鉢の準備
21:53 ランチ用スープ
22:39 退院後の体力の変化
22:50 大病を患ったことについて
23:27 引間さんが大病を患った時の家族の様子
24:29 ニンニクの苗カット
25:07 甘酒について
25:21 調味料について
26:10 担々麺の準備
27:26 スープを漉す
28:08 ネギ生姜ソースの仕込み
30:19 開店
31:51 【実食】鮑のミルク炒め〜健康オイル仕立て〜
35:19 エビチリの調理
38:26 黒酢酢豚の調理
40:21 麻婆豆腐の調理
41:21 エビマヨの調理
42:33 名物 麻婆豆腐の調理
43:09 黒酢酢豚の調理
44:23 冷麺の調理
45:46 お客さんインタビュー
46:14 麻婆豆腐の調理
46:40 麻婆豆腐 調理のこだわり
47:27 麻婆豆腐の調理
48:50 麻婆豆腐の色について
49:26 麻婆豆腐の火加減について
49:55 麻婆豆腐の調理
51:04 お客さんインタビュー
51:52 ディナーなどに使うイカの仕込み
52:58 豆乳担々麺と黒酢酢豚の同時調理
54:47 小籠包の調理
55:32 名物 担々麺の調理
56:08 引間さんの料理について
56:46 【実食】五目炒飯
59:04 自分の人生を振り返り
59:17 彰彦さんへの想い
59:49 家族の存在について

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