田舎にポツンと佇む大繁盛グルメバーガー店！その大人気の理由とは？ 第96話｜加古川市「ROUTE 65」

田舎にポツンと佇む大繁盛グルメバーガー店！その大人気の理由とは？ 第96話｜加古川市「ROUTE 65」

A hidden countryside gourmet burger shop
“ROUTE 65” People come seeking the exquisite burgers
of the owner who opened at age 45 (I’ve been with my wife) since around
my second year of high school (It’s been) almost 40 years together now Wife) It’s been full of ups and downs Around the age of 45,
I started this shop (My wife said to me,)
“You’ve never cooked before, no way” She said that countless times A couple who quit corporate life
to start a burger shop—
A look into their second life 🍔 Marriage is about patience! (laughs) Kakogawa City, Hyogo Prefecture
“ROUTE 65” Owner) Good morning Thank you for coming today First thing in the morning (Just nearby) there’s a mountain
called Mt. Takamikura I climb it as part of my daily routine If you’d like, please join me Shall we go? The crew decides to head to the mountain together ⛰️ Getting ready for his daily climb,
he leaves home with his beloved dog, Oreo Oreo looks surprised
to see the crew for the first time 🐩 (His name is) Oreo You know the black cookie
called Oreo, right? That’s where
the name came from (His breed is) called
a Standard Poodle (Oreo,) calmed down? Ready to head to the mountain? With his dog Oreo,
they head to “Mt. Takamikura” Mt. Takamikura, rising 304m high,
sits between Kakogawa and Takasago cities in Hyogo A 10-minute drive from the shop,
they arrive at Mt. Takamikura The daily mountain climb begins Director) Amazing,
you do this every day? Chef Tamagaki) Yeah, every day This mountain is 304 meters tall (I still) compete in motorcycle races So this also serves as training for that Now 58 years old,
Chef Tamagaki runs up the mountain Chef Tamagaki) Oreo, want some water? When you’re self-employed,
health is the most important thing If I collapse, everything falls apart That’s why I take exercise seriously I’ll turn 58 this summer When I built my house,
I was 29 years old Since then, actually, I always had this thought:
“I want to run a food business someday” But I kept saying “someday, someday”
and wondered, “When will that day come?” That thought started
around when I turned 40 I wondered, “Is this job really fine as it is?” Before that,
I was in the trucking business (Physically,) it wasn’t a job I could do forever (So) I thought someday I’d like to run a food business in my yard Around the age of 45,
I started this journey Nowadays everyone talks about retirement age I wanted to be able to decide my own retirement And live a more relaxed lifestyle I wanted to run a specialty shop Something focused on one thing (When I thought about it,) my favorite was hamburgers Because I love eating them So I decided to go with hamburgers If I was going to make hamburgers my work, I thought I should start by baking the buns I decided to blend my own meat
and make the sauce from scratch too I only talked about ideals Even though I had never baked bread before That’s how I got started A challenge begun at 45,
with zero experience Chef Tamagaki) Good morning Visiting the shrine
is also part of his daily routine That’s the summit A final push toward the peak The summit of Mt. Takamikura As part of my daily routine, climbing here (Mt. Takamikura) flips the switch for the day Makes me feel, “Alright, let’s do our best today” With his spirit lifted at the summit,
Chef Tamagaki’s day begins Time to descend Passerby)
(Seeing Oreo) Okay then, bye-bye Good morning Now it’s time
to start prepping at the shop Back home After returning from the climb,
Chef Tamagaki begins prep for the day’s business Chef Tamagaki) That’s the mountain we just climbed Director) So you climbed over there?
Chef Tamagaki) Yes, up to that peak Director) Do you always dress like this?
Chef Tamagaki) Yes, pretty much Chef Tamagaki) Because I get covered in flour Director) Thank you for having us
Chef Tamagaki) My pleasure Flour Chef Tamagaki) This is the bun dough A simple bun dough of flour, sugar,
salt, yeast, and lard Boiling water in a kettle I need the yeast to stay active,
so I add hot water Especially today,
since it’s a bit chilly this morning It’s all by feel, though Chef Tamagaki) The hardest part was the buns I started from zero, like “What is yeast?” I had no knowledge at all But if I was going to make this my work,
I had to at least bake my own buns (I thought) I couldn’t serve burgers with confidence I was just raising ideals too high At first, even my wife told me many times,
“You’ve never even cooked before,
(baking buns) is impossible” She said that over and over But I told myself,
“Just do it, just learn it” And that’s how I started I underestimated making bread (buns) It was way harder than I thought The temperature caused
a lot of inconsistency I thought, “Wow, this is tough…
I’ve gotten into something serious” By then I had already
bought all the equipment There was no turning back,
so I just had to do it For Chef Tamagaki, it was diving into
the world of “bread” with zero experience The dough is on the lighter side Before making the burger,
I preheat it lightly in the oven Then, when the patty is ready,
I put it in for about 20 seconds Just enough to crisp and slightly char the surface When you eat a burger,
that first bite should have a crisp,
pleasant texture That’s something I really value And that’s all “my own style” I made many test batches And gradually found
the finish I liked best Chef Tamagaki) I use lard for the fat I don’t really want to use oils
with additives Since we get a lot of kids coming too I want to make food that’s
as healthy as possible Mixing of the bun dough is finished At this stage,
I can already tell “These will be good buns” The bun dough is left to rise Looks like we’ll get nice buns today Now making the “chili sauce”
used for burgers and pizzas Here I’m infusing the oil
with garlic flavor Ground beef and pork Mixing the sautéed meat
with seasonings Tomato juice Canned tomatoes A special spice blend
of several herbs I add various mixed spices It’s got herbs and such Like basil, shichimi (seven spice) Garlic and more Onions Wife) Good work. How was the mountain climb?
Director) Thank you Director) The climb felt great
Wife) It does feel good ♪ Preparing the shop interior
is handled by his wife, Ikuko Director) Has your wife always
worked with you at the shop? Chef Tamagaki) Yes When I first said I wanted to open a shop, she was very opposed I quit my trucking job and started preparing from there I’m sure she was anxious
and I worried her a lot But once I started,
she fully supported me She’s been by my side Helping with the things
I can’t manage myself Supporting me that way I’m grateful Every night before bed, I tell her “Thank you” (I’ve been with my wife)
since around my second year of high school We married eight years later It’s been 32 years of marriage So about 40 years together now (Opening the burger shop was)
the biggest turning point in my life Wife) Life has had its ups and downs We’ve been through a lot With kids in university and high school It was the most expensive time Plus we had the mortgage I was like, “Why did you quit?”
(We argued about it) But he just doesn’t listen If he says he’ll do it, he’ll do it
If he says he’ll buy it, he’ll buy it If he says he wants it, he wants it So really, even if I opposed opening the shop, I figured he’d go through with it anyway He couldn’t cook anything back then I never imagined him
working in food service But once he decided to train
and open a shop, he really worked hard So now I think it was for the best Though she was against it at first,
his wife now helps support the shop Mixing the onions
with the chili sauce Fragrant, spiced,
homemade chili sauce is complete Chef Tamagaki) Now that the chili sauce is done I let it rest in the freezer or fridge I use it for burgers,
and also for pizza It’s a homemade sauce Just squirting store-bought mayo,
ketchup, and mustard, saying “Here you go”— That’s not real work, in my opinion Separating egg yolks
and whites Fresh cream Chef Tamagaki) I add a special cheese Cheese Granulated sugar Milk Vanilla essence Heating the pot on the stove Chef Tamagaki)
(I raise the temperature) up to 80°C once That way it’s sterilized I like puddings that have tea in them So I add Earl Grey tea leaves
to give it fragrance When you eat it,
the Earl Grey aroma comes through And the flavor is like black tea too It’s really delicious Whenever I go to a cake shop,
I always buy pudding So this feels like “I’ve won” (laughs) (Selling pudding) is limited-time only There are customers waiting for it It’s available from September to around June Caramel is made by torching granulated sugar So it turns out more bitter I prefer a stronger bitterness So I torch it directly It’s like making crème brûlée After starting the burger shop,
I thought we needed sweets too So I decided to make something I like Pudding came to mind right away So I thought I’d master pudding I can only serve what I’m confident in “Pretty good” isn’t good enough to serve Mixing the warmed custard with egg yolks Straining the tea leaves Black tea pudding mixture Chef Tamagaki)
Did you know plastic wrap can remove scum? If you lay it on the surface like this,
it takes the scum away Pouring the pudding mixture into molds Baking the puddings in the oven Hot water is poured into the tray
to bake them in a water bath Shaping the risen dough I don’t measure the final dough temperature Just by touch, I know it’s good Rounding the dough into bun shapes Returning the shaped dough
to the proofer while working Director) So you keep them in the proofer
and work bit by bit? Chef Tamagaki) The space is small So I always think about
how to work efficiently Ideally, the proofer would be
near the oven for smoother workflow But that just wasn’t possible At first,
I underestimated making buns I had no knowledge I just thought,
“I can do it” That’s how I started But I was really beaten down I thought, “This is so hard” At first they wouldn’t rise Or they stayed soggy They didn’t turn into buns Buns were the hardest part It took two years
to finally get buns I liked Two years I can’t serve something
I’m not satisfied with Bread is tricky
because of fermentation It’s a living thing (When I first opened the shop) Neither the bread nor I
were where I wanted them to be The patties didn’t go well either In the early days,
I struggled every night But now, really, customers are so happy
with the burgers So I think it’s been worth it Since Chef Tamagaki himself
says he’s having the most fun That joy itself
is the best result It’s been 12 years now Finally, I’ve arrived here This is ground beef and pork The ratio is
70% beef, 30% pork Bread crumbs Egg whites Onions Spices that define the patty’s flavor:
sugar, salt, coarse pepper, nutmeg, mustard Mixing the patty ingredients
with a mixer Special spice blend Chef Tamagaki) I want it evenly mixed With this amount, if I kneaded it by hand,
it wouldn’t be even Using a mixer gives proper stickiness But if I over-mix,
it turns rubbery like fish cake So I can’t overdo it Everything was trial and error As for meat,
my mentor was the butcher “Daifuku”
just nearby For bread,
the president of “Shunkashuto” helped me a lot I owe them both so much Especially those two The puddings are baked Transferred to trays
to cool Patties prepped the day before
and frozen These have skirt steak mixed in I’m planning to make
a premium patty burger with these Wife) This is weekday-only Chef Tamagaki) I’m thinking of offering it
on weekdays only I warm them in the oven briefly
to make them easier to remove from the griddle Since they stick to the griddle I heat them a little to loosen So they come off more easily I prep about 85 patties at a time Shaping the patty mixture His wife is in charge
of shaping the patties She packs the mixture
into molds to shape them Wife) If I don’t do it properly here,
they’ll crack while cooking Meanwhile,
Chef Tamagaki shapes the buns Chef Tamagaki) This is
the final shaping This decides the shape Then I let them rise for 80 minutes Until they reach
my preferred bun size Then I bake them Director) Was your wife originally against opening the shop?
Wife) Yes, I was One day, suddenly this container came in by crane first thing in the morning Director) How did you feel? Wife) I was like, “What?! 😨” I asked, “Papa (Chef Tamagaki), what is that?” (He said,) “What? I told you
I was opening a shop” Chef Tamagaki) I told you, didn’t I? Marriage is all about patience “At the time I said,
‘I don’t know anything about this’” But here I am now,
prepping the meat (laughs) Chef Tamagaki) Really I’m truly grateful
for her support Wife) When a couple works together, arguments can spill over into home life I didn’t like that either So at first, I worked outside and only helped
at the shop a little Director) Was there a turning point
when you joined more fully? Wife) (The turning point was)
partly because of age Menopause Even when I went to work,
I felt exhausted And also, our poodle, who lived 17 years,
passed away I went through pet loss Pet loss and menopause
overlapped I lost my emotional balance I couldn’t sleep at night And going to work
caused trouble for others So instead, I thought I’d help out
here at ROUTE 65 And take things more slowly That’s how I ended up
working here with him It’s a bit hectic, but mentally this way I spend less and less time
mourning our late dog Just staring and feeling down And now we have Oreo too Though she opposed ROUTE 65 at first,
it eventually became her source of support This is the bell Please ring it when you’ve decided your order 🛎️ I think this is probably the owner’s hobby Since he loves bikes and bicycles When customers ring it,
everyone bursts out laughing Staff) Hello
Wife) Good morning This is Aika-chan! Aika) Good morning ♪ Wife) She’s our poster girl Director) Aika, what’s your role? Aika) I’m in charge of the hall Together with Ikuko (his wife) ♪ Working with my mom Mother and daughter
working together at ROUTE 65 Chef Tamagaki) Sales start at 11 o’clock So prep must be
done by 11 Then we can relax Chef Tamagaki taking instructions
from the staff Wife) There are lots of “mothers” here Chef Tamagaki) Really, because of everyone here, this shop can keep running Some say “customers are gods,” but I think the staff are gods If I tried to do this alone,
it would be impossible I couldn’t do anything alone It’s because they’re here
supporting me That I can work freely Every night before bed,
I say “Thank you always” Though they don’t know it Staff) We didn’t know (laughs) Finally, it’s opening time Customers arrive right away The buns are sliced in half
and warmed in the oven First kept warm on top Then browned underneath This part is 400°C,
super high heat Mayonnaise
Homemade demi-glace sauce Chili sauce Lettuce, tomato Patties and cheddar cheese
stacked alternately Bacon
Fried egg Aika) Thank you for waiting—
Here’s the Takamikura Burger A hearty burger
with plenty of homemade patties and cheese Press it down from the top
and enjoy Take a big American-style bite! Ordering the Takamikura Burger Customer) As expected, it’s delicious Director) That mountain we climbed this morning—
Chef Tamagaki) That’s Mt. Takamikura It’s the local symbol So I named the menu item after it Stretching out the pizza dough Homemade chili sauce Lightly frying the vegetables Lightly fried vegetables Cheese Parmesan cheese Homemade basil oil Baked in the oven (It’s cramped in the kitchen,) right? But since it’s small,
we don’t have to move around much When we pass by each other in here,
it’s like this (laughs) The “Veggie-packed Pizza” is ready ※Correction: There was an error in the English caption in the video.
The correct wording is “Veggie-loaded Pizza”. A flood of orders comes in,
and the griddle is filled with patties Customers keep arriving one after another Customer) Delicious It’s the best Super tasty I love the meat here—
it’s so meaty It’s meaty, and the buns are crispy It really feels like
you’re eating meat Hearty and delicious We climbed Mt. Takamikura and came here
right after I really like eating outdoors,
and the garden here is beautiful That’s why we always
want to eat here It’s such a nice place Working together to handle
the huge number of orders You can really feel everything is handmade
(and delicious) I really love the buns They feel a bit light Kind of crisp Director) There are terrace seats outside too? Chef Tamagaki) It feels great,
especially this season—it’s the best Director) And you can bring dogs too? Chef Tamagaki) Yes, we have dogs here now Sometimes the whole garden is filled
with golden retrievers The terrace has pet-friendly seating,
a reflection of the dog-loving chef’s care Director) What a storm of orders Wife) These are actually from
a survival game group They place orders
on Saturdays and Sundays Chef Tamagaki) Their field is just
over the nearby mountain So we always get tons of orders from them Wife) Today is actually a small order
Chef Tamagaki) Sometimes it’s 40 at once But we’re grateful
to get that many orders Baking extra buns Without a break,
they keep making burgers and pizzas Both inside and on the terrace,
every seat is full Chef Tamagaki’s specialty buns are done Wife) Aren’t they cute? So jiggly Super cute Chef Tamagaki) In my life up until now, I’ve never really dug deep
or mastered anything I’ve loved bikes
and ridden them since I was young But I’m not a pro or anything Everything felt kind of half-done I didn’t like that about myself When I started this shop, I thought, “I’m going to master this” And I went for it Now, at this age,
finally I’m serious I feel like I’m truly facing it head-on By mastering his craft,
ROUTE 65 has drawn in so many people Customer) The shop has a great vibe,
and the owner is a good guy Of course today too, I had the Takamikura Burger It was absolutely delicious (When I can leave the kitchen to staff,)
I talk with customers Many even come from other prefectures
just to meet me Chef Tamagaki serving each customer
with heartfelt hospitality The customers’ ages are really varied Couples come to eat pizza, and young couples too But when we first opened,
because of the American vibe, Harley riders often came Groups of 10–20 bikes We even got asked, “Is this place only for bikers?” Now it’s more balanced,
with many families It’s always like this now Wife) Welcome, please come inside Customers visiting with their dog Chocolate sauce Buns Custard cream Vanilla ice cream Whipped cream Nuts
Dried fruit Powdered sugar Dessert burger The Tamagakis making burgers
in perfect sync French fries Wife) Preparing both orders
and staff meals Director) What’s the staff meal today?
Staff) Takamikura Burger Cooking staff meals
alongside customer orders Staff) Let’s eat Wife) Here you go ♪ Director) Is the Takamikura Burger the most popular? Chef Tamagaki) The one most often featured in media is definitely the Takamikura Burger It has two 100-gram patties plus egg and bacon With two slices of cheese plus lettuce and tomato But what’s even crazier— there’s a “Burger Burger,”
which stacks two of those That’s 400 grams of patties and even more toppings
stuffed inside Now we’re making the Burger Burger The “Burger Burger” is made
by stacking two Takamikura Burgers Carefully carried to the customer Here’s the Burger Burger Corn oil As business slows,
Chef Tamagaki finally gets a short lunch break Chef Tamagaki)
I love tofu This is my lunch Director) (But all the staff are eating)
burgers, right? Chef Tamagaki) I only eat burgers
about once a month I usually eat tofu or soy products mainly protein Since I practice fasting I drink protein shakes
in the morning and evening Meals are at lunch and dinner That’s how I maintain my shape The first-ever staff pizza is baked Chef Tamagaki) Looks good!
The pizza turned out well The staff enjoy pizza
for their meal 🍕 It’s super tasty Biker customers also arrive Customer) When we go on rides, if we don’t have a destination,
we just say, “Let’s go here!” It’s that kind of place Director) What are you making now? Chef Tamagaki) Something called a sweet pizza I’m making an apple sweet pizza My wife suggested,
“How about shaping it like this?” She gave me advice Apples Arranged neatly Sprinkled with cinnamon, sugar, and honey Whipped cream Powdered sugar Wife) Master, “brûlée,” please
Chef Tamagaki) Got it Granulated sugar Caramelized with a torch
to make a brûlée finish After rides, we end the day here
with coffee Then everyone heads home We say, “Good job, glad we’re safe,” and drink coffee together ☕️ Chef Tamagaki) This place is really rural, but actually it’s close to Hanada IC, Himeji East IC, and Sanyo Expressway Kakogawa North IC, plus the Himeji Bypass All are within
about 10 minutes from here We’re right in the middle of them So the access is excellent Route 65 connects to Kobe too So traveling between Himeji and Kobe
is easy It’s rural, but still great When thinking about the shop’s name, my wife said, “Don’t you like the American vibe,
like Route 66?” And since our shop faces Route 65, she said, “Why not call it ROUTE 65?” I thought, “That’s it!
Let’s go with that” Customer) The Master has many good qualities He always speaks well of people I’ve never heard him gossip
or badmouth anyone He points out people’s good sides
and praises others He’s someone who warms people’s hearts I’m a huge fan I think everyone’s a fan of the Master Once you come, you’ll want to meet him again,
and it’s a place that gives you energy Stay healthy as you are Please keep making delicious food
into your 80s and 100s Director) How would you describe your husband? Wife) That’s tough… the toughest question He’s a “free spirit” Maybe that’s his charm for customers too Many people say
they want to be like the Master His freedom to do what he loves
may be his greatest charm Though as family, it’s tough (laughs) The charm of ROUTE 65—
you’ll see it when you meet the Master and when you taste his burgers They’re full of love When you visit,
I’m sure you’ll leave with a smile Please come Chef Tamagaki) ROUTE 65 is my alter ego It’s my life I finally found something
I could truly dig into It feels like I’ve finally found it My dream and my work align And I can live true to myself Enjoying each day with energy and joy—
that’s what I hope for This is my favorite place

※動画内の 37:32付近 で「Earl Grey Pudding」と誤って表記されております。
正しくは 「Veggie-loaded Pizza（野菜たっぷりピザ）」 です。

【ROUTE65】
今回は、兵庫県加古川市のバーガー店「ROUTE 65」に密着🎥
県道６５号線沿いに佇むこのお店は、アメリカンな店内で自家製グルメバーガーが味わえる隠れた人気店です🍔✨
現在５８歳の店主・玉垣シェフ。
健康の秘訣や、４３歳・未経験からゼロで始めたお店作りのヒストリーに迫りました👀

📮ご感想をお寄せいただけると嬉しいです
https://forms.gle/1AuDagF8XrrEDA9e9

詳細な情報は字幕機能をONにしてください。

〜パンものがたり Bread Story 〜
すべてのパンにはものがたりがある。
パンに携わる人々の裏側に密着し、パンに対する想いや歴史、
背景のものがたりを全世界へ届けるプロジェクト。
パンものがたりは世界をつなぐ。©パンものがたり https://www.youtube.com/channel/UCAVWa1Bbft6hGUrfKe9FENw

私たちが取材したお店が下記のURLから確認できます。
https://goo.gl/maps/D35kXS1RsHzvJihW6

【店舗情報】
店名: ROUTE65
住所: 兵庫県加古川市志方町原８１４−３
地図: https://maps.app.goo.gl/JL4KWE6QyEC38VjdA
Instagram:
https://www.instagram.com/route65jp?igsh=MTd4NTUxM3J6dHVydA==
HP: https://route65.jp/

【チャプター】
0:00 ダイジェスト
0:36 本編
1:10 店主紹介
2:53 登山の始まり（高御位山）
4:19 未経験・４５歳から始めたバーガー屋
8:21 バンズ作り
11:55 自家製チリソース作り
13:16 奥様出勤
16:28 紅茶プリン作り
20:33 バンズ生地の分割
23:11 パティ作り
27:50 開店当初はバーガー屋に反対していた奥様
30:33 スタッフ出勤
31:57 オープン
34:00 “たかみくらバーガー”実食
35:54 ピザ作り
37:29 “野菜たっぷりピザ”実食
40:50 バンズ焼き入れ
44:19 人生で初めて極めた”バーガー作り”
48:52 “バーガー・バーガー”作り
50:29 玉垣シェフの健康の秘訣・昼ご飯
52:08 “りんごのスイーツピザ”作り
54:14 “りんごのスイーツピザ”実食
45:21 奥様インタビュー
57:08 店主インタビュー

【関連動画】
【大阪】これは流行る…大阪の“主婦クレープ”にリピーターが止まらない理由とは？ 第95話｜堺市「KEHARE CREPE」

【大阪】エンジニア→パン屋に転身！８０年酵母を受け継ぐ２代目パン職人の想いに迫る。 第94話｜大阪市「コーヒー＆ベーカリー アルル」

【西宮市 甲子園】夢を叶えた”ふたご姉妹”が営む大人気クレープ屋！２人で作る３５種類のクレープの数々 第93話｜西宮市「ふたごのたまご」

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【著作】
株式会社FOOD MEDIA JAPAN
パンもの撮影：松田紗和乃、澤田侑祐
パンもの編集：榮阪初音、飯伏詩桜

#ものがたりドキュメンタリー #兵庫パン #ハンバーガー #baking #breadrecipe #breadfactory #asmr #hamburger