1日400人が殺到するポツンと町中華に密着した結果丨Japanese Street Food

1日400人が殺到するポツンと町中華に密着した結果丨Japanese Street Food

Ramen and rice included!
Guaranteed to fill you up! Chinese set meal! Eat ramen with white rice! I love the fried rice here. The ingredients are simple too. The flavor never gets old. A specialty! Miso Katsu Ramen! I want to pass this restaurant down to the next generation. I want to keep it going
I want to protect it Maximum number of customers: 400! Over 60 years in business
A long-standing local Chinese restaurant beloved by the community Tokushima Prefecture, Kaifu District, Kaiyo Town Along National Route 55 (Tosa Higashi Kaido) Established in 1979
Tonfan Nasa 7:00
Close-up start Shop owner (47 years old)
Cutting green onions for cold noodle dishes Cutting green onions for cold noodles, etc. or the green onions in green onion ramen, To put on ramen
Green onions are a bit different This is cold noodles made from leftovers. I love green onions,
and while I was eating it, a customer asked me to make it It’s really popular at this time of year.
it’s really popular, It’s raining today, so I wonder what we should do. There are people of all ages, from the elderly to the young. If it’s too rich, the elderly might
can’t eat it. While listening to various opinions, so that even small children can eat it The previous owner (80 years old)
Take out the kelp that has been soaked overnight. Pork backbone Add chicken bones and simmer for about 4 hours Use the neck and breast parts of the chicken carcass. Staff: How many kilograms do you use on a busy day? About 30 kilograms of chicken bones. Staff: Just 30 kilograms of chicken bones? That’s right. Pork bones are about 50 to 60 kilograms. When the soup runs out at lunch,
additional 10 kilograms of bones are used in the evening to prepare more. For char siu ramen
Making char siu Staff: What kind of meat is this? Pork shoulder roast We make two kinds of roast pork. In the past, we only made roast pork (from shoulder loin), but pork belly roast pork was popular for a while
for a while, back in my father’s day. People have been coming here for decades to eat char siu ramen.
and there was an old man who When I asked that old man,
“Which one is better?” he said this one (roast pork with pork belly) is better, I’m still making two kinds. Along with vegetables like carrots and onions
and slow-roast for an hour and a half. The finished char siu Let it rest for about an hour
Then bake for another hour Cut the prepared char siu Char siu for char siu noodles
Shoulder roast Grill and marinate in soy sauce for about two days It’s thick, you see
It takes a little time for the sauce to soak in. The cold noodles are also good with this char siu. The thinly sliced ones are used for cold noodles. Cut pork belly for char siu Thinly sliced for ramen Cut into small pieces for fried rice The shop owner’s mother (79 years old)
cleaning the store Staff) Did you used to run the store under a different name?
under a different name? My wife’s parents
ran a drive-in restaurant, We were living in the Kanto region,
in Kanagawa Prefecture (I) felt unwell When I came back, they said, “Help out!”
and that’s how I started helping out. Staff: Was it like a set meal restaurant? Yeah, that’s right. From now on, this road in Shikoku will also
be completely improved. enter the age of cars,
so they started a drive-in, I suppose. About 60 years ago, I guess. They were already doing it, weren’t they?
When I arrived, I brought two children back with me, you know. We live on the second floor. While raising children Staff: Has the location always been the same? The location is the opposite. The parking lot is there now, right? There’s a store over there
and there used to be a parking lot over here. The current location is the parking lot. We’re moving here to build a new store.
we moved here. At that time, it was still called “Butataro.” A chain store. I’m helping out with some manual labor work
and and during that time, someone
a place called Buta-tarou. a ramen shop, but they asked me if I wanted to work there. Since I’ve dabbled in the food service industry,
I thought I’d give it a try. So this kid (the owner) said he wanted to become a chef. I’m going to a vocational school
and pursue a career as a chef. After seven or eight years,
I came back. By the time I returned, I’ll raise this child on my own
will be able to make it on its own in the future, I changed his name
and quit being called Buta-tarou. Staff) Did you change the menu too?
have changed quite a bit? This kid has been training at
at places like the Prince Hotel, The menu has changed to focus on this child The store and kitchen
have been completely renovated. to make it easier for this child to work. We use Koshihikari rice from Tokushima Prefecture.
On busy days, we cook up to 150 cups a day Refilling the salt sauce used for ramen For use in ramen
Homemade miso sauce, soy sauce sauce, and salt sauce Staff: The soup next to this (on the left) is Staff) Is it finished? Don’t make it too thick. Use a chicken bone broth Combined with the robust flavor of pork bones from the second day
flavor. Use it until it starts to run out Boil it again,
more pork bones will come out, so I can keep the flavor consistent
That’s the idea. (The previous generation) wanted to eat something like this.
I want to eat something like that People from a time when there was nothing This desire is incredible. There’s something on the menu called “stewed offal.”
on the menu at the restaurant. This is something the previous owner
when he was working on a tuna fishing boat. and made this stew
and made it. This is still quite popular at my house
and some people come over just to eat it. Male staff member (21 years old) arrives at work Making dressing for salad Staff: Was your father originally from Kanagawa Prefecture? He was a sailor. Staff: Was fishing your main job?
Previous generation) Yeah, that’s right. Staff: How many years have you been doing this? About 10 years, I think. And that’s when you ruined your health, right? You’re not seriously considering working in the food service industry, are you?
126 I never even thought about it. Staff: Then of course, if your body hadn’t been ruined… you’d still be sailing, right? Because my children were small. I developed acute renal failure. There’s nothing we can do
and my fever was high. So I was lying in bed
I was hospitalized. my wife’s parents came. So they asked me to come back. Take care of yourself, okay? That’s when the eating and drinking started. Transferring the soup to a small pot Mix together three types of miso and seasonings
to make homemade miso. Melt into the soup transferred to a small pot Cut onions for stir-frying, etc. Curry for employees For the grandchild
Also prepared: mild curry She’s going to be in second grade, but she’s a girl, so… I’m going to become a pig emperor, you know. When I have a day off,
I’ll come help out. I don’t know what will happen when I grow up, though. From the drive-in, that’s four generations. Cutting wakame for cold noodles. This is Naruto wakame.
It’s definitely the best. 19 seats at the table Tatami room available Set meal service, each 1,200 yen Soy sauce ramen 750 yen
Salt ramen 750 yen Yakiniku Set Meal 1300 yen
Each set meal includes ramen and rice Service Set Meal A 1,200 yen Miso Katsu Ramen 1000 yen Due to a rice shortage, the contents of the Hanchan Ramen have been changed.
158 Dim sum menu
4 shrimp gyoza for 600 yen Pork Emperor Lunch (until 2:00 PM)
Fried Chicken with Spicy Sauce 950 yen Table condiments: Pepper, dumpling sauce
Chili oil, sauce, salt, chili powder, mustard Business hours
Lunch: 11:00 AM to 3:00 PM
Evening 5:00 PM to 8:30 PM Closed on Tuesdays Opens at 11:00 Open The store, located along the coast, is popular with surfers during the summer months.
many surfers visit to enjoy surfing. A man enters the store
Orders Hanchan Ramen Cooks fried rice Vegetables, chopped char siu pork Egg Rice Fried rice is ready. The stir-fried rice, cooked to a moist perfection,
with the aromatic scent of eggs and soy sauce is irresistible! Soy sauce sauce Soup Boil the noodles Add the cooked noodles to the soup Hanchan Ramen
Soy sauce ramen is complete Three people with children come in Making fried rice
Stir-frying ingredients such as roast pork To bring out the aroma and flavor of the eggs
Add the eggs without beating them and stir-fry Rice Season with soy sauce and other seasonings to bring out the aroma. Add soup at the end Fried rice is ready Making ramen
Return, soy sauce sauce Soup Boil the noodles Sprouts, boiled egg Green onions, char siu, bamboo shoots Salt ramen and char siu ramen are ready. This is salt ramen. Chashu ramen
With garlic. Frying gyoza Serving the cooked gyoza on a plate Crispy and juicy
gyoza are ready Enjoy a hearty
Chinese cuisine to enjoy with your family I love the fried rice here So I came here to eat today. It looks rich, though. but it’s not too strong. The ingredients are simple too. The flavor never gets old. The stylish decor is nice, but… I like old-fashioned
Chinese restaurants are my favorite. Even small children can enjoy
Enjoying the Chinese cuisine at Tonkou and leaving the restaurant These two customers are also enjoying ramen and fried rice
Customers of all ages and genders visit I love ramen. It’s delicious. The shop owner’s daughter is helping with the cleanup. A man enters the store. Service set meal A Fried chicken Gyoza Service Set Meal A
Fried chicken, gyoza, ramen, and rice set 11:52 chicken wings The crispy fried chicken wings with a spicy seasoning
and are one of the most popular menu items. One male customer arrives Carefully reviewing the menu…
Orders the Pork Emperor Lunch Pork Emperor Lunch
Fried chicken with spicy sauce A sip of ramen soup Slurping noodles in one go The spicy flavor of the fried chicken
Bite into the fried chicken Then stuffs rice into his mouth The previous owner adjusts the soup
The soup is simmered continuously even during business hours Two people, one male and one female, enter the restaurant Pork Emperor Lunch and
soy sauce ramen Soy sauce ramen. Pork Emperor Lunch. Stew, vegetables, boneless 2
Char siu noodles 3 Fried rice, dumplings 2 Making toppings for vegetable ramen Stir-fry pork and vegetables in a wok Add soup Season with seasonings Thicken with water-soluble potato starch Top the noodles with the finished filling
Vegetable ramen is complete Gyoza Vegetable ramen and
char siu ramen are delicious. Making miso katsu ramen
Frying the cutlet Fried until golden brown Cut into bite-sized pieces Boiled egg, bamboo shoots Place the crispy fried cutlet on top green onions Miso katsu ramen. Miso katsu ramen, 1,000 yen. A large cutlet is generously placed on top
Popular menu item: Miso Katsu Ramen A rich soup made with a blend of three types of miso
Homemade miso sauce with a rich broth The cutlet is thick and juicy
with a satisfying texture! Delicious! Cold noodles with green onions, sesame, and char siu, 850 yen Chashu and white scallions,
plenty of toppings The ingredients and noodles are
are well mixed and delicious! The shop owner’s son (10 years old) is also at the shop. From the age of 18 Attended a vocational school for one year I stayed at a hotel in Osaka for about three years. I’m staying at the Tokushima Prince Hotel.
and then I came back About four years I also worked part-time at the Tokushima Prince Hotel
I worked part-time at the Tokushima Prince Hotel I work at a ramen shop. I was thinking about making it here. The first place I went to was… the first Chinese restaurant in Japan. served sashimi as an appetizer. It had a Cantonese feel to it, so I thought it was completely different. Back at the hotel
and had a traditional Chinese food and learned it. So I came back. Warm the dishes The soy sauce sauce is made with dried sardines from Kaiyo Town
The miso sauce is made using miso from Tokushima Prefecture. We have been preserving the taste since our founding and utilize local ingredients
The ramen is diverse and one of the popular menu items Soy sauce ramen Chashu that was prepared early in the morning
The char siu is done Carefully remove the string
and marinate it in homemade sauce Marinate for at least two days
The char siu is complete Unfortunately, it was raining heavily on the day of filming, so there were few customers.
but on weekdays, around 100 customers visit, and on weekends and holidays, around 200 customers visit. Chicken wings salt pepper chili pepper Does the taste of chicken wings vary depending on the season?
Does it depend on the season? There are large and small ones. If you add too much spice to the small ones,
they’ll just be too spicy. So adjust the amount of seasoning The bigger ones
has a little more meat on it. I think it might be tastier with a bit more spice.
I think. The chicken wings are nicely fried. Chicken wings 650 yen The crispy batter and
the perfectly balanced spiciness make this dish irresistible! 17:45
We also got up close and personal with the nighttime operations. Making Chinese rice bowl
Stir-frying pork and vegetables in a wok Soup In another wok
Stir-fry the ingredients for vegetable ramen Season with seasonings Serve on top of rice Chinese rice bowl is complete This is a Chinese rice bowl. Serving rice Service Set Meal A
Fried chicken and gyoza are ready The set ramen has also arrived
The set meal includes ramen and rice Vegetable ramen. Making sweet and sour pork
Frying vegetables and pork Onion Sweet and sour sauce The vegetables and pork you just fried Thicken with water-soluble potato starch Season to taste Sweet and sour pork is ready It’s sweet and sour pork. Each person orders their favorite dish
Four people enjoying Chinese food Staff: Do you come here often? This is my first time. You brought me here.
It’s delicious. On my first visit, I enjoyed the
delicious Chinese cuisine! All four of us finished everything neatly
and left the restaurant with full stomachs. Ebi fry One male customer arrives
Orders Service Set Meal A A hearty set meal
Enjoying the ramen… Fried chicken, gyoza, and ramen
with white rice as a side dish! I devoured it all in one go
leaving with a full stomach Even with fried chicken Like fried chicken that even kids can eat, and fried chicken that adults can eat with alcohol.
and making them separately. with sauce and various other things It’s originally made with a light flavor, but Even adults enough to make you want to eat rice
330 and thinking about that little extra something I’m imagining it so that all kinds of people can eat it.
332 We value the people who have been coming here for a long time,
and new customers are also important to us. 18:40 Three people with children came to the store. Soy sauce ramen and
miso ramen were ordered. Miso ramen and soy sauce ramen are served. Spring rolls also arrive. A customer who came from the Netherlands
They are staying in Japan for about three weeks for sightseeing. Enjoying the taste of Japanese Chinese food… Making sweet and sour pork Sweet and sour sauce, carrots, bell peppers
Add wood ear mushrooms and pork Thicken with water-soluble potato starch and stir-fry Sweet and sour pork is ready. The man orders the D set meal. Can I change the ramen to miso katsu? Yes Regular miso ramen The ramen in the set meal
you can choose your preferred type 19:15 Miso char siu and fried rice Stew 2, xiao long bao
Chicken wings and dumplings Gyoza on top of ramen
Gyoza ramen is complete This is gyoza ramen. Hormone stew Xiao long bao Sand-grinding Three foreign customers left the store in the heavy rain.
Despite the heavy rain, 60 customers visited the store that day. Closed at 8:30 p.m. After closing
Clean the store The kitchen, where oil is frequently used,
must be thoroughly cleaned after closing. Rinse the kitchen with water and complete cleaning. Staff) Hanchan Ramen is Staff) What kind of thing was it? It was the same as it is now 40 years ago.
(Large ramen, small fried rice) I’ve talked to a lot of people, like surfers’ kids,
and talking to all kinds of people, The fried rice is a single serving
and ramen is better when it’s smaller. Many people said it was good, so We’ve been doing it this way for about 30 years.
(Small ramen, large fried rice) The rice is running out. I think it’ll be okay, though. If it gets a little low,
it’s because it’s inconvenient. I’ll make real Hanchan ramen. I asked if the set meal comes with ramen instead of soup.
included instead of soup. Staff: Has that always been the case? Since long ago
It used to be bigger back then. Over the past 20 years or so
ramen has gotten smaller, as cheaply as possible
and fill you up. That’s my dad’s concept. I want to keep dreaming big. I want to be able to eat it in various places.
I think. But more realistically, I want to to the next generation. So that we can connect
I want to protect it Staff: Thank you very much for today. Thank you The taste of three generations of a family, passed down to the next generation
The town Chinese restaurant “Tonko” that continues to preserve its legacy!

店名　豚皇 那佐
地図　https://maps.app.goo.gl/HNGfvyVdYdBCTLBg8?g_st=ipc
住所　徳島県海部郡海陽町宍喰浦那佐２８１−１４

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