【大阪】天王寺のディープな町中華の職人集団が見せる圧倒的技術に人が殺到する！！

【大阪】天王寺のディープな町中華の職人集団が見せる圧倒的技術に人が殺到する！！

Inside the restaurant, which is bustling with activity and overflowing with enthusiasm Customers rush to place their orders. Osaka Machi-Chukagokan has been loved by locals for more than 60 years (Second generation owner) Started business in 1960
I’ve been growing up in the restaurant since my childhood. I took over representing the company from my father when I was 29 years old. A lot of the craftsmen in the old days were quite naughty. And we would get into fights. Excellent Machichuwa made by skilled craftsmen led by the second generation The true nature of the attraction that draws people to the area. Uehonmachi, Tennoji Ward, Osaka City Deep and Showa-feeling building complex near the station
Uehonmachi Hai Hai Town In the corner of the building, there is a Chinese restaurant.
Chinese restaurant that many people have been going to for many years. Nankai Restaurant Craftsman who comes to work early in the morning for preparation Craftsmen take a break before going into the kitchen. Now the preparation begins. The sauce that was prepared the day before is
into a large mixing bowl with the sauce prepared the day before. Making chashu pork for ramen Sugar Cooking wine Ginger Garlic Cutting big chunks of pork for char siu pork Put into sauce and cook Peel and pre-boil carrots Soak squid in plenty of water
Thawing it slowly Cutting pre-prepared chashu pork D) Do you prepare chashu pork every day? (Mr. Yaga) We sell it by itself at night (we prepare it every day) (D) Do you prepare alone in the morning? (Yaga) No, they’re going to keep coming. The owner has arrived at the store D) Good morning (Mr. Shimoda) Good morning Mr. Shimoda personally purchases vegetables at the market
He brings them into the store The squid is returned to tenderness.
Cutting the squid into pieces The ingredients that have arrived are divided according to their uses
and brought into the store. One of Nankai Restaurant’s signature products
Gyoza (dumplings) are prepared. Chopped cabbage, chives Add minced meat prepared in advance Mix vigorously so that the flavors of the meat and vegetables are blended. A large amount of mixed ingredients are divided into balls When the ingredients are completed
The dumplings are carefully wrapped one by one Mr. Shimoda, the owner of the restaurant, puts on his cook’s uniform and
and heads to the kitchen. He joins in making large quantities of gyoza dumplings Gyoza dumplings have been loved by many people since the establishment of the company.
We prepare them with a lot of care and attention. (D) That’s a lot of gyoza.
(Mr. Shimoda) There are still a few. (Mr. Yaga) It’s a little bit less.
(Ms. Shimoda) Not so many today. (Mr. Yaga) At least this much (D) How many kilos do you (stock) every day? (Mr. Shimoda) 8 kilograms of cabbage 10 kg at most I asked the owner, Mr. Shimoda
about the history of Nankai Restaurant. It’s been 65 years since the last one. Started business in 1960 Father is now 89 years old Stubbornness and stubbornness I don’t listen to anyone at all I do what I believe in. I joined Nankai Restaurant when I was 20 years old, so I’ve been working there for 38 years. I’m turning 58, so this year I took over the representation from my father when I was 29 years old. I grew up in the store all my childhood. Not here, but still before Hi-Hai Town was built. When it was a tiny barracks building. （Like (1st floor) store (2nd floor) store (3rd floor) residence My parents have been there for a long time. I was inevitably there (at the store). I was sleeping, so when I was little, I was in the store. By the time Mr. Shimoda can remember, Nanhai Restaurant was already a part of his life.
Nankai Restaurant was already a part of his life scenery. （The people I work with are craftsmen. I’m a craftsman who has been following his father (the previous generation). Not so bad. My father and (I) think differently, so… And I had a lot of conflicts with the craftsmen there. I mean, a lot of the craftsmen in the old days were quite naughty, so… We used to get into fights. That kind of thing was constant. If you remember that kind of thing We clashed with each other many times.
I will continue to protect Nankai Restaurant with my colleagues who have worked together Fluffy rice is cooked. Transferring to warming jar Preparing the outside of the store to welcome guests Today’s daily set meal menu
Shrimp and egg in chili sauce While we keep introducing new things. that we didn’t have in the past.
We have more menus that we didn’t have before. They used to be famous for their dumplings. Spring roll It’s rare to see ketchup on it, isn’t it? That kind of thing is still the same. Vinegared pork and Signature product Cheap, good, and fast.
That’s the motto of Nankai Restaurant. So you think lunch is a lot quicker. In a simulation that makes it faster. How to make it cheaper Then we have to keep the cost down, so So all I’m thinking about is how to keep the cost down.
I’m just thinking about how to keep the cost down, right? And if the customer says it’s delicious… We’re going to break a lot of eggs. Eggs are beaten Strain beaten eggs Transferring to a container green onion Preparing large quantities of peeled onions Onions Preparation of small bowls for service lunch Sesame oil Salt sugar Vinegar Raayu Oyster sauce Mixing thoroughly Foundation for various cooking methods.
Soup preparation Putting gala into pot Vendor comes to deliver rice Behind the sign is a storage room Cut into thin slices (D) What part of the body is this meat? (Craftsman) Pork thigh There are so many different parts of the thigh. The inside of the thigh, for example outer hira Ramp D) Do you use different dishes for different parts of the body? Yes and no Most of the time, this place is basically vinegar and pork Not many places do this, though. There are a few places that process pork Each part is cut into pieces Stringers are carefully removed This place is so hard it won’t bite (Mr. Yaga) This is a muscle. It’s hard. I’m going to mince this. Cutting up meat for green pepper paste, etc. (D) Are you going first thing in the morning?
(Mr. Shimoda) I go there. Every day. Except when the vendor is closed (D) Go yourself? No, this is already I can’t bring it back from Yoyogiya. Delivery They all deliver, from the market. And the vegetables, the big ones.
They deliver everything to us. This meat alone weighs 15 kilos.
I can’t bring it. They’ll deliver it to you. The preparation is going on in a very efficient manner Chicken is cut into pieces Making spring roll skins Heat a pan to proper temperature Pour the dough into the pan cooking wine Ginger Green onion Sugar Salt Chicken is added and simmered Transfer to a pot D) And then preheating? If you preheat it perfectly
it’s going to be dry. (when preheated), it becomes a moist steamed chicken. Shrimps are minced Then add pork sinew Minced shrimp and pork together Used for dumplings, etc.
Minced pork Minced dumplings Lard beaten egg Rice He has been working at Nankai Restaurant for more than 40 years. Chives vermicelli (Akatsui-san) onion (Shiitake mushrooms) Shredded pork
Shredded bamboo shoots Chives Check the taste Use potato starch dissolved in water to thicken
to thicken the sauce. Sesame oil D) The wok is quite heavy, isn’t it? (Akatsui) It’s heavy! I used to have this in one shot. I don’t have that kind of power anymore. I’m getting older and commensurately less powerful. D) How long have you been here? (Mr. Akatsui) I’ve been here since I was a part-timer.
I’ve been here about 44 or 45 years. (D) 44 or 45 years?
(Akatsui) Yes. I mean, since I was a part-timer.
I came here as a part-time worker when I was a student. And then I went straight to work. Wrapping the ingredients in spring roll dough Cooking wine Salt Soy sauce White Pepper Add sesame oil to finish Stir-fry minced meat without excess oil Sake Soy sauce (Mr. Akatsui) Minced meat on this side is
soy sauce, ajinomoto, and sugar. On your side is garlic and ginger. Chopped soybean paste and white onion Regular bean curd is not so spicy.
Even children can eat it. Stir fry the minced meat earlier Sake Soy sauce Sugar White pepper Soup Slowly mixing
Check the taste Removing lye Transferring to a container (Mr. Akatsui) To the regular ketchup sauce over here (Aka-dui) Put soy sauce, garlic, ginger, white onion, and
and make it spicy. Kneading minced meat Check recipe for special sauce (D) It smells amazing (isn’t it?) (Mr. Shimoda) Garlic.
There’s a lot of things in it. (D) Has the recipe always been the same?
(Mr. Shimoda) It doesn’t change. I’m going to put it in the fridge. (D) Does the notebook have recipes in it?
(Mr. Shimoda) Various recipes I forget, so I keep writing them myself. (D) By yourself?
(Mr. Shimoda) Yes, yes, because I forget, I mean… so that everyone can (see it). Making makanai is
Shimoda-san is in charge Wakame 00:29:22,861 –> 00:29:28,700
Followed by cooking stir-fried vegetables Shrimp, squid Stir-fry vegetables Sake Soy sauce bean sprouts White pepper Taste Water-soluble potato starch Wakame seaweed soup is ready Vegetable stir-fry is ready It’s done! Now that the preparation is over, all the staff members
All the staff members eat the bribe. (D) This is (eaten?) by everyone (Mr. Shimoda) Makanai is
breakfast as we say. (D) Every day?
(Mr. Shimoda) Every day at this time For more than 60 years, the custom of eating bribes with all the employees
has taken root. (D) How is the president’s cooking?)
(Staff) Delicious! Already before the store opened
Many customers have come to the restaurant Because many orders for gyoza come in
they start baking even before the store opens. (Mr. Shimoda) I’ll open it.
(Staff) Yes Thank you for waiting 2 persons, please come in. 3 seats at round table Counter 16 seats Zashiki (Japanese-style tatami room) Seats are filled as soon as the restaurant opens (Mr. Shimoda) Yes, sir! (Customer) Service lunch Soba noodles with go-moku soup (salt) Half cooked rice Melted egg baked rice grilled pork green onion At the same time of cooking baked rice
pouring ramen soup At the same time soup is finished
Noodles are boiled at the same time Ramen, dumplings and half-boiled rice
at the same time C set (ramen noodles and half-boiled rice) Gyoza With potato starch dissolved in water
to thicken the gravy Finish with sesame oil Chinese rice bowl The first customer in line D) What did you order today? (Customer) Today’s daily set meal and spring roll set meal This is the first time I just came from watching a TV show (D) I actually came here.
How is the atmosphere? (Customer) It’s really nice. Nothing but fun, after this Stir fry vegetables Special chili sauce Shrimp fritters Water-soluble potato starch beaten egg (Staff) That’s a daily change.
(Customer) Thank you. Daily special (Shrimp and egg with chili sauce) Spring Roll Set Lunch Sharing a dish between two people (Customer) It’s perfect.
It’s very tasty. It’s delicious. Orders for daily set menus come in one after another Five ramen orders are being prepared at the same time.
cooking at the same time First, the ramen noodles are done. Negi chashu-men (salt) Finishing up the set of half-boiled rice in a handy manner sake Stir-fry sauce Potato starch dissolved in water Sesame oil Soup in between cooking Stir-fried air-cooked Chinese cabbage is done Meat miso Green onion Chinese chili oil White sesame Noodles in a bowl completed (D) How do you like it? (Customer) Perfect already!
(Customer) Delicious! (D) What did you order today? (Customer) I’ll have the spring roll set meal. (Customer) Fried rice. (Customer) This is my first time.
(Customer) It’s my first time too (Customer) I used to come here a lot. I used to come here a lot before this place moved here.
I used to come here a lot. (D) How long ago was that?
(Customer) Twenty… About 20 or 30 years ago? (D) 20 or 30 years?
(Customer) Yeah. (D) That’s amazing. D) In terms of taste and atmosphere.
Is there anything that has changed? (Customer) I don’t think it’s changed that much. (D) How do you feel about coming here for the first time? (Customer) I’m already satisfied, very satisfied (Customer) I have never had such delicious Chinese food I am happy. (D) Are you busy?
(Mr. Yaga) You’re the busy one, today. For a start (D) Much more coordination and speed is great! Otherwise, if you don’t rotate, you won’t be able to have lunch. Because the numbers don’t go up. (Staff) Thank you very much. That was even better than I thought it would be. The spring rolls were so good! Yaki-soba, for example. I’d like to attack that area next time. A commemorative pin badge! Still no end to the number of customers
more and more customers are coming! Soup bean sprouts Vegetables White pepper Wonton Noodle (salt) Soft baked buckwheat noodle(soy sauce) Bean sprouts Chashu pork Green onion When it comes to the number of wakame (Japanese apricot kernel) Entering the next cooking without interruption Add broth to a bowl of homemade chi-ma-jang Noodles are boiled Bok choy (Chinese cabbage) Meat miso Green onion Chinese chili oil White sesame The owner who keeps smiling in the midst of busyness
and conversing with the customers. D) How many times have you visited the store? (Customer) 1st time (Customer) first time D) What did you ask for today? (Customer) Peppers and sweet-and-sour pork. Bean-curd soup seasoned with red pepper Vegetables, kikurage Fried pork Special sweet & sour sauce Sweet and sour pork (Staff) Sweet and sour pork. (D) How do you like the taste?
(Customer) Delicious Shall I give it to you? It’s delicious. (D) Are you here today to enjoy a meal and a drink?
(Customer) That’s it. All I want to do now is go home and go to bed. Special sauce Tofu In parallel, we proceed to cook the daily set meal The daily set meal is completed (Akatsui-san) Bean-curd soup seasoned with red pepper is ready Bean-curd soup with red bean paste Cooking yakisoba without a break Soy sauce soup Sugar Potato starch dissolved in water Chunky Fried Noodles Set order comes through Noodles are boiled
Cooperation to drain the hot water Wonton noodles (salt) Even though orders come in one after another
I take care of detailed orders one after another C set (ramen noodles and half-boiled rice) Spring roll set meal Convincing taste! (Customer) I don’t get that many I’ve been coming here since I was in high school.
So that’s about 50 years ago. (D) Is there a reason why you keep coming back?
(Customer) Because it’s the first Chinese restaurant I ever came to. With my own money
Because it’s the first Chinese restaurant I’ve ever been to. Soft yaki soba (buckwheat) with soy sauce Water-soluble potato starch Rayu (Chinese chili oil) Szechuan Bean Curd I was a freshman in high school, so…
I guess since I was 16? Because we didn’t have this building here then. They were doing it in like a house. And then it went out of business And then this crawl town was built So you were in it. And the place that used to be a bowling alley. There’s a place that used to be a Nankai Restaurant. Sometimes we did two or three restaurants. I think there was one in Namba. D) What are your memories of Nankai Restaurant? (Customer) When we were in high school.
We all went to eat together. I was a senior.
We were eating and it got late. He took a cab back to the high school. It’s always been delicious. I’ve always eaten fried rice and dumplings. I had my first bowl of Chinese rice then. To show my appreciation
The owner gave me a pin badge as a gift (Mr. Shimoda) Like the person who bought the tenugui (hand towel) I’m a huge fan.
I give them out to people who say “I’m a huge fan. We have a steady stream of customers.
We have customers coming in. Regulars come every day (Staff) Five more daily changes and then it’s over. Last daily set meal of the day Gyoza To the regulars
Hot dumplings are delivered to the regulars A bite of gyoza and a nod of the head
The usual taste The busy lunch time has calmed down.
Nankai Restaurant’s lunch time is over. It’s the same as now If I hadn’t been around for a while I was told by one of the regulars that it was so quiet （I don’t sell it (as a place that’s) busy, but… It’s lively.
It’s not the type of place that’s going to be quiet. I’m not the type of person who’s going to have a nice meal. We’re all having a good time, and we’re all talking. People who drink drink.
Those who don’t drink don’t drink. People who eat eat
that’s what I’m saying. I think it would be nice if we could all enjoy the meal together like that. I want to provide a place where we can do that.
I would like to make this restaurant a place that can provide such a place. (Ms. Shimoda) Thank you very much for today.
(D) Thank you very much. (Mr. Shimoda) This is today’s lunch bribe After lunch, we finally have a moment to calm down.
Taking a break over makanai (food) Toward the night business
A day at Nankai Restaurant continues

【店舗情報】
店名: 南海飯店
地図: https://maps.app.goo.gl/TreeLDQASC84XHaw7
住所: 大阪府大阪市天王寺区上本町６丁目３−３１−２３１
HP： https://nankaihanten.jimdofree.com/
YouTube: https://youtu.be/G3HasdMlOcw?si=XiU-f1rU2-qCN5Co

【チャプター】
0:00 ダイジェスト
0:42 本編
1:23 職人さん出勤
2:05 チャーシューの仕込み
4:26 店主さん出勤
5:49 餃子の仕込み
7:49 南海飯店の歴史と先代のお話
8:03 下田さんが中華料理を始めた経緯
9:55 メニューについて、南海飯店が大切にしていること
10:39 卵の準備
15:09 牛肉、豚肉の仕込み
19:29 餃子のタネの仕込み
20:14 焼き飯の仕込み
22:16 春巻きの仕込み
27:21 餃子のミンチの仕込み
29:08 スタッフの賄いの調理
32:34 開店
33:53 五目汁そば（塩）の調理
37:18 日替わり定食の調理
38:21 お客様インタビュー
39:18 ラーメン５つの同時調理
41:37 お客様インタビュー
43:57やわらかい焼きソバ（醤油）の調理
50:00 職人さんたちの息の合った連携
52:36 春巻き定食の調理
54:21 ５０年近く通われるお客様
56:45 これからの南海飯店

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