【宍粟市】”綾瀬はるか”が食べた「伝説のかつ丼」。亡き夫から受け継ぐ８６歳スーパーお母さんと娘が営む 昭和懐かしドライブイン・レストランに密着

【宍粟市】”綾瀬はるか”が食べた「伝説のかつ丼」。亡き夫から受け継ぐ８６歳スーパーお母さんと娘が営む 昭和懐かしドライブイン・レストランに密着

A lone drive-in restaurant deep in the mountains of Hyōgo 🍚 There, an 86-year-old “super mom” and her daughter carry on the story they inherited from the father. Masami: We got an order for katsudon! Mother: (My late husband) was a dead-serious man. Rather than grieving— It happened so suddenly, my head was full with the shop. There wasn’t even time to grieve. I could make rice bowls and meals, but when it came to the business side and what my husband used to do— I had no clue at all.
Didn’t know left from right. This girl (Masami) quit her job and
came here (to Shisō), and that made me feel like running the shop again. And that brings us to today. It’s heart-warming—
that’s what this place is. Everyone helps us,
so we can keep moving forward. I’m grateful. This is my source of energy. We followed the “story” of a mother and daughter
who took over after the passing of their father. 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.

店名　ドライブインオアシス
地図　https://maps.app.goo.gl/La3gQCLsD8E145ox6
住所　兵庫県宍粟市一宮町嶋田３４０

【チャプター】
0:00 ダイジェスト
1:24 本編
1:37 正美さん、お母さん紹介
2:10 はじめに お店で使う自家栽培の無農薬野菜の紹介
3:14 ８６歳のお母さんの仕事は調理が中心
3:46 車でお店に出勤
4:38 自然豊かな兵庫県宍粟市に佇む”ドライブインオアシス”
5:03 綾瀬はるか主演 『ルート29』の舞台になった”ドライブインオアシス”
6:43 朝の準備開始
7:02 ドライブインオアシスの創業について
7:28 父の死をきっかけに地元大阪から宍粟市へ移住
7:51 お母さんは専業主婦から料理人に転身
8:21 お父様の印象について
9:32 出汁の準備
10:49 お母様が宍粟市に移住した理由
11:42 創業以来、ずっと守り続けてきた出汁の仕込み
12:54 開店、お客様来店
13:36 モーニングセットのご注文
15:43 オアシスさんの印象
16:03 出汁の仕上げ
17:54 神棚の仕上げ
20:05 オアシス名物”コロッケ”作り
23:36 ルート２９のパネルの前で記念撮影
24:19 お母様特製とんかつの仕込み,秘密のレシピあり
26:31 調理開始
29:02 宍粟市の観光協会の方が来店
32:24 大人気のカツ丼
33:57 親子丼の調理
36:13 味の決め手は「丼出汁」
36:40 宍粟市観光協会の方からオアシスさんへのメッセージ
37:24 カツ丼・コロッケ定食の調理
40:32 名物 だし巻きの調理
43:37 宍粟市の市議会議員・地域おこし協力隊のお客様
45:22 アヒルに餌をやりに行く正美さん
46:29 86歳お母さんの運動量がすごい、お母さんの健康の秘訣
48:28 鍋焼きうどんの調理
50:26 忙しい時にはお客さんがお手伝いに
52:13 正美さん、お母様インタビュー

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

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