岡山）厚さ８センチの特大肉塊！８３歳スーパーおじいちゃんと愛弟子の年の差コンビが最強だった

岡山）厚さ８センチの特大肉塊！８３歳スーパーおじいちゃんと愛弟子の年の差コンビが最強だった

Bigger than your face, 8cm thick
Bombed meat chunks are a blast! 120% repeat customers are sure to come back for more!
Mikasa Western Restaurant My favorite disciple, Nana-chan, is back for lunch with her grandfather.
Lunch with Grandpa is back! Lunch grilled rice rush! All customers push the restaurant! A wide variety of food on the menu
Make their bellies puffy! You don’t know how many inches you have. The age-difference duo turns the store upside down Nana, you’re such a good girl. A tale of a grandfather and his apprentice in a Western restaurant Okayama, Japan
12 min. walk southwest from Kurashiki Station Established 1970
Western Restaurant Mikasa Long-established restaurant run by grandfather owner Menu is mainly western food such as steak 9:10
Nana goes to work Good morning Where’s your mother? She’s upstairs. Shopkeeper (Staff) You’re early in the morning. I’ll have to start early today. We’re open for lunch from today. We’re going to be busy after the vacation (Staff) How long has it been since you’ve been here? It’s been over a decade. Stop for lunch. After a long period of inactivity
We’re open for lunch starting today. Two people prepare for lunch Carrying lard Lighting the pot Heat lard to melt Catch a hand towel Wipe bowl Preparation of hamburger Hamburger preparation complete Punching holes 10:13 (Staff) Dad, what is that? This? Back. This is it. Cat’s paw, grandson’s paw (Nana) Decisions are made after consultation between the two of you Nana making soup Owner checking ingredients for soup Onion, carrot Lye Put soup into a skimmer Set in incubator Soup preparation complete Soup can be refilled Sharpen knives Sharpening of knives completed (Staff) After how many years of use?
they get that small? Five to six years, I think. This is the guy who processes the meat. This is a petty knife.
It’s used for peeling onions and cutting vegetables. The female staff goes to work Cucumber preparation Peeling cucumbers Cucumber preparation complete Phone call received Owner informs him of the status of the preparation President of the company 11:06 Wearing a cocked hat Prepare chicken Remove bones Determine the part to cut Chicken preparation complete 11:30 Opening Dinner 17:00-22:30
Closed every Monday and Tuesday Lunch 11:30-14:00
Last order 13:30 Total 26 seats 6 seats at counter Table 20 seats Celebrities also visit the restaurant! Seasoning on the table Lunch Menu
All limited lunch items are 1200yen All with rice and mini salad
with original soup Pork chap with salad 3,300 yen
Hamburger steak and pork chap 1700yen Hamburger steak 1300yen
Beef steak and pork chap 1900yen Omelette rice 950 yen
Katsuyaki-Meshi 1200yen Fried chicken 1000 yen
Stir-fried beef and pork 950 yen Fried squid 700 yen
Fried egg 500 yen Croquette 600 yen
Igeta geso-ten 600 yen Draft beer (medium) 700 yen
Sake 550yen Two Aniki come to the restaurant right after opening They order Chinese lunch Making yaki-meshi (grilled rice) Stir-fry meat Add vegetables cut up earlier Eggs Stir-fry eggs and vegetables Rice Add seasoning Stir fry Arrange on a plate Yaki-meshi completed Self-service
Seated with soup Salad that comes with the set Served with dressing Making dumplings Dumplings are all handmade from skin to filling Rolling out dough with rolling pin Wrapping ingredients Wrapping each piece carefully Boil in a pot One woman comes to the store Seated at the counter Tell the owner your order Order the signature dish, pork chap Cutting a huge shoulder loin Thick. Cut with a knife sprinkle salt and pepper on top Dust with flour and place on frying pan Reduce heat and heat slowly Take out dumplings Completion of dumplings Dumpling with sticky dough Making Marbo-Tofu Boil the tofu
so that it does not lose its shape Mix meat and sauce together Serve on rice Finished with green onion Hot and freshly made (Staff) I think lunch starts today. (Staff) Did you know that? Of course! Of course you know that. I just got here on Saturday. I’m going to try the dumplings that Nana made. Nana’s homemade dumplings Mochi-mochi-puru-puru texture is irresistible Delicious! Nana can’t help but smile Checking pork chap for doneness A couple comes to the restaurant Old regular customers Pork chops are almost ready It’s going to take a little longer. Pork chops are baked Cut into bite-size pieces Arrange on a plate pour ketchup on top Mikasa’s special original sauce Ketchup poured on top Put rice in it! Serve rice serve rice Many! Eating pork chap Hot rice and thick meat
and thick meat… A hearty lunch makes me 120% hungry… Next I make hamburger steak and grilled rice. Grill hamburger steak While hamburger steak is baking, I make grilled rice Eggs Stir-fried with vegetables Add rice Salt and pepper Soy sauce Flip the hamburger steak over Plate the hamburger Yaki-meshi completed Next is hamburger steak Check for doneness and flip over 11:57
Waiting for baking while chatting with customers First customers pay their bills The hamburgers are ready. Thank you for the food leaving the store It looks like we’re going to do well on the site this afternoon! I’m going to have a hearty hamburger steak Cut into bite size A huge hamburger steak is too much of a treat. Mikasa is 55 years old this year I’m a big fan of hamburgers, too.
hamburger is Mikasa. I was in about the fourth grade. I would come to the counter by myself
I would come to eat hamburgers by myself at the counter. I remember that. Owner reminiscing about the past This woman also pays her bill Thank you for the meal! Thank you very much! And the duo leaves the store It’s not nostalgia, it’s a taste of Mikasa. Thank you very much. I leave satisfied with the taste of memory Yaki-meshi and marbled tofu
Hamburger steak lunch is ordered order hamburger patty to be placed on plate Plenty of ingredients are a great point Make Marbo-Tofu Serve on rice Marbo-Tofu completed Spicy and spicy, rice goes well with it. Hamburger steak Original sauce is applied Hamburger steak lunch completed Meaty man’s meal! A meal of meaty man rice is finished up (Staff) What’s a hunchback? Hamburger and pork chap Order hamburger and pork chap Make hamburger and pork chap Grill hamburger steak Cut shoulder roast Cutting a slit with a knife Salt pepper Flour on the pan Pork chap is baked Hamburger steak is placed on plate Pour ketchup on top of hamburger steak Pork chap on plate Finish with sauce Hamburger steak and pork chap 1,700 yen
Rice 250 yen Hamburger steak and pork chap
You can eat both of them. Taste of original sauce is addictive Homemade hamburger steak Hamburger steak with a hearty, meaty texture Pork chap Signature menu since the restaurant opened Very thick and hearty Very tender and tasty. 14:00
Lunch time ends. Take a break play with computer Cafe time 18:45 Business resumes A group of four animes and one man come to the store Welcome to the store Turn on the lights at the tables in the back A group of 4 people come to the restaurant Another family of five comes to the store LUNCH
I’ll fill up, but not yet. I’ll start from today. A glimpse of oversized pork chops (Staff) It’s this big! Yes, it is. It’s huge. It takes about 30 minutes to bake this. Super extra large pork chops Cutting beef steak Cutting a slit with a knife Salt and pepper Beat with a knife Grill beef steak Pork chops baked Plate Turn over oversized pork chops Serve beef steak pour ketchup on top Pour sauce Beef steak and pork chops 1,900 yen Hamburger steak cooked Hamburgers and pork chops are ready Shoulder loin is taken out Cut into thicker pieces cut into small pieces salt pepper Flour and put into frying pan Bake extra large pork chops (Staff) How many inches do you have? I wonder how many centimeters this is. I think it’s about 7 centimeters. I don’t know. I don’t measure. Put the lid on and turn the heat down to low. 19:02 Oversized pork chops baked Cut open to check for doneness Discard excess oil Finish with sauce In! All the guests are surprised at how big it is. (Staff) How long are you hungry for? I’m over 100 percent. (Staff) What does it taste like? I’d say it’s pretty refreshing. It’s light and easy to eat. I finished it. It was delicious! I ate a belly full of bread and was very satisfied! Three more pieces of chap to cut up cut the chap into 3 pieces salt And one more piece cut into pieces cut another piece Dust with flour and put into frying pan Oil Bake 4 pork chops together Cover with lid Carve beef steaks Cutting the sinews of meat Salt Striking with a knife Baked in frying pan Serve beef steak Serve pork chap pour ketchup on top Finish with sauce Beef steak and pork chap 1,900 yen Hamburger steak and pork chap Served with fried fish Finish with sauce B Lunch 1800yen Cutting fish fry Plate the fish Finish with tartar sauce Fried fish, 1,400 yen 19:33 Hamburger steak is completed Hamburger steak 1,300 yen Hamburger steak with fried egg Gutsy dinner is too good! Until about ten years ago.
They did daytime, and they do nighttime. We used to open until 2:00 in the evening. We’re in business, too. And then you come in after work or something. A lot of people were doing business at the store. I knew that (the store owners) were getting older and older. I want it to continue for a long time. It’s like time is getting shorter. We’re already I was still hoping you’d do it, so And then after she (Nana) came in with she said, “I’m so grateful for your help.
I think she started lunch. I was a little surprised today, too. (Staff) Has the taste remained the same? No change at all. And pork chops have always been more for some people. Pork chops with a lot of power Very nice restaurant The oversized pork chops are brought to Two people traveling for pork chops nodding to each other On the road (Staff) Oh, really? (Staff) By the way, which one is it going to be from? Oita Prefecture (Staff) I think there are a lot of stores
I think there are a lot of them. (Staff) Why did you come here?
Why did you come here? I guess you saw it on my Instagram. And I thought it looked delicious. I wanted to come here once. A pleasant memory of a pleasant trip. I think I’ve had enough of chicken cutlets Cut chicken cutlet put chicken cutlet on a plate Finish with sauce Chicken cutlet 1,300 yen Stir-fried Chinese cabbage 1200yen How much do you eat? The counter is full Thanks for the food! (Staff) Thank you very much! Thank you. 19:48
It’s getting dark around here. The shining lights and signs
inviting customers passing by. Making katsuyakimeshi Plate the baked rice Cutlet is cut and put on top of yaki-meshi Sauce is poured over the cutlet Finish with fukujinzuke pickles on top Katsuyakimeshi 1,200 yen Share with family Make omelet Put oil on frying pan Spread oil in the gap Dripping again Repeat over and over put on a plate Omelette 500yen Pork and onion on a skewer Make skewers of pork and onions Salt and pepper it Throw in oil Fried shrimp with kushikatsu Fried shrimp with kushikatsu Grill hamburger steak Take out fried shrimp Fried shrimp and pork chap 1,800 yen Ketchup on top Pour tartar sauce Finish with sauce Deep fry surumeika Take out the fried squid Put it on a plate to finish Japanese common squid Taking out a skewer Put it on a plate Pour sauce on top Skewered pork cutlet is done Kushikatsu 1,300 yen Frequency of coming? I wonder how many years. It’s been a long time. How many years has it been since they brought you here? Nearly 10 years About 10 years They want to eat it. And you know what? I’m always amazed that the owner can move this much
I’m always amazed at how he can move I’ll watch while he’s doing it. Watching, the whole time, movement. The addictive secret taste.
You want to go 120% of the time. Pork chap rush! Ketchup on top of ketchup Finish with sauce 3 servings completed at once Hamburger steak and pork chap Finished with ketchup and sauce Seated with bellybutton pan leave the restaurant Western-style restaurant Mikasa, which is recommended by all They’re looking for a part time job. Part-time job wanted! What did you order today? Hamburger steak and pork chap. It’s delicious! Thank you very much! New couple comes to the restaurant take a seat And the two Anikis come to the restaurant take a seat I take a seat, and immediately start drinking a draft beer. This couple also leaves the restaurant Yes, I am!Thank you for the food! Making hamburger steak Grill two at the same time Turn over to cover (Staff) Can you still do it? The busier I am, the better I am. (Staff) The busier you are, the more energy you have? Yes, yes, yes. Hamburger steak is cooked Plate it up fried shrimp Finished hamburger steak with sauce Fried shrimp and hamburger steak, 1800 yen Another hamburger with sauce Hamburger steak is done Grilled chicken is made Checking the chicken for doneness Grilled to perfection Placed on a plate Finish with sauce Make curry rice with pork cutlet Covered with egg and bread crumbs Deep fry cutlets Put cutlet on rice Pour curry on top of rice Finish with fukujinzuke pickles on top Curry rice with pork cutlet, 1200yen Make omelette rice Stir-fry chicken rice Eggs Spread on frying pan Put chicken rice on top of eggs Pour ketchup on top Omelette rice 950 yen Take out shoulder roast Salt and pepper a slice is very big Coated with flour and put into frying pan Check pork chops for doneness Flipping the heavy meat and pan over in a spectacular manner Still needs more time to cook cover with a lid make baked rice for bribe Put an egg on top Put rice Salt Pepper Soy sauce fry (Staff) Isn’t it heavy? It’s not heavy at all. Pack it in a Tupperware Yaki-meshi for bribe is ready Order pork chap Open a slice and check the grill A little more. (Staff) Is this going to take a long time? It will take. It will definitely take 30 minutes. You have to wait until it’s baked. If you’re working on something else The order can go back and forth (Staff) Has it always been popular? Chap’s been good for a long time. It’s still big. It was on Sanyo Broadcasting System (TV). Chap. And then roughly Pork chops are baked Plate it up pour ketchup on top Finish with sauce Here you go! Pork chap 3300yen
Rice 250yen Mikasa’s signature dish Overwhelming volume and outstanding impact appearance This is for one person! Meat is thick but tender in texture I get a bomb amount of meat A lot of juicy meat (Staff) Why did you want to work here? I first came here to eat as a customer. We had pork chops the same way. There’s a volume I’ve never seen before. You’ll be surprised when it comes out!You’ll be surprised. I don’t know what “wow” means. And then you turn around and you’re like, “Who made that? And you see your father right in front of you. And I thought, “Wow, this is cool. That’s why I started working here. (Staff) How long ago was that? When you started working? Already three years. Almost three years. I can’t cook out of the blue. Your father will teach you gradually. And then I started making them. (Staff)
So now you’ve been replaced? Your father is no longer working as his successor. I’ve been doing this for a year or two.
I’m going to follow your father while I’m I’m in the kitchen with him, turning out the food. Nana leaving work taking a breather Owner watching baseball game (Staff) Why are you so moist? That’s right. Chap says that’s the best part of this.
The best part is He only takes one or two. I don’t take the tail. So that’s where it’s the most tender and tastiest. (Staff) What is chap? Pork loin is what we call chap. We say beef loin if it’s good beef. The good part is I’m going to burn it slowly. If you cook it over high heat, you’ll just burn it. That’s why it’s a little bit of a challenge. (Staff) At 28 years old? I did business. (Staff) What were you doing before that? That’s working as a craftsman. There was a hotel, too. I know, I’m lost. Do I live as a craftsman or do I store? In my case, I’m more of a business person.
I thought I’d rather be in business. (Staff) What made you think that? If you go to a nice place, they spell it out or
I’ve seen menus written in English. There’s no way you can do that. I felt like I was at the end of my rope. If you’re going to live as a cook. And if you think about your ability, the only way to make a living is in business. My uncle used to be in business. That’s the way it’s going to be. (Staff) I’ve been doing this for 55 years.
When was the hardest time? What do you mean? I don’t mean that. You can eat, so there’s nothing to worry about. I don’t have kids, so it’s a piece of cake. If I had kids If you have kids going to college, that’s a lot of money. So if you don’t have kids, you can’t afford to have them go to college. I don’t know what I’m going to do at my age. Nana likes to cook. She wants to do it later.
That’s the way it’s going. He’s a good boy. If I say anything bad about her, nobody will. Everyone praises her now. Tell them they’ve got a good kid here. Then that girl did that much for you. And if she says she’s going to do it later, she’s going to do it later. I said I’m not going to help you. At the very least, if that kid works hard for three years… I’ll do my best for three years. That’s how I feel She’s a real nice girl, too. There’s no good girl like that. She’s a good girl. The owner and his apprentice, Nana-chan, are in close contact with the owner and his apprentice.
and his apprentice, Nana-chan.

店名　ミカサ
地図　https://maps.app.goo.gl/dze5BfnjuGEKjkot6
住所　岡山県倉敷市老松町3-2-25

0:00 ダイジェスト　
0:45 本編

うどんそば 広島 岡山 Udonsoba Hiroshima Okayama
https://www.youtube.com/channel/UCLR62h0m5rvt6qaeScNmBoA

#洋食 #ステーキ #日本食