信じられない炒飯ラッシュ！熟練鍋振りスキルで１日３００人を超速鬼捌きする高コスパ中華料理店に密着 | Amazing Wok Skills in Japan

信じられない炒飯ラッシュ！熟練鍋振りスキルで１日３００人を超速鬼捌きする高コスパ中華料理店に密着 | Amazing Wok Skills in Japan

Mmm! Mmm! Delicious! Mmm! Established 48 years ago
“Chinese Restaurant Ni-Yon Komaki Branch” in Komaki City, Aichi Prefecture Over 300 customers visit daily!
Authentic Chinese cuisine with unbeatable value captivates patrons! They offer a wide variety of Chinese dishes Their fried rice has a gentle flavor and is delicious! Fluffy shrimp omelet topped with piping hot sauce
A new take on cold noodles is also a popular dish Wow! Looks delicious! The fried food menu also has a great lineup! It’s very popular with kids, and many families come with three generations! I’ve been coming since I was a teenager. It’s cheap and delicious! They have a wide variety of menu items The prices are low and the taste is incredibly delicious! A veteran chef with over 15 years of experience creates
a variety of skillfully crafted dishes Top-tier taste at affordable prices!
A close look at a beloved local Chinese restaurant cherished for over 40 years! Tokuhoshin, Komaki City, Aichi Prefecture Established 48 years ago
Chinese Restaurant Ni-Yon Komaki Branch Along Prefectural Road 451
19-minute walk from Komakiguchi Station on the Meitetsu Komaki Line Over 100 menu items!
A long-established restaurant where you can enjoy authentic Chinese cuisine at reasonable prices Wrapping dumplings An amazing price of 280 yen for a plate of 6! Staff) How long have you been working here? Quite a while. Almost 30 years. Staff) You’ve been wrapping gyoza for about 30 years too? Yes, that’s about right. A clean kitchen Used in various dishes
The ingredients and seasoning for the special soup are a secret recipe Simmered slowly to extract the umami from the ingredients Rinsing the rice Shop Owner, 70 years old Shop Owner) I thought, “Wouldn’t it be nice to have a shop like this?” Shop Owner) I thought, “If only there were a shop like this, just the way I like it.” Shop Owner) This year marks our 48th year in business. Staff) Have you changed the menu prices since opening? A little… bit by bit, but But not that much. Staff) What was the ramen price when you opened? Probably 380 yen. It hasn’t changed that much. Staff) How much is it now? 480 yen. Staff) That’s cheap! Slice the shoulder roast for stir-fried pork with green peppers Cut the tomato. Finely chop the onion. Peel the garlic. Wash the shrimp and cut them into thin strips. The ingredients and seasonings are ready. Mr. Fukuda, who has been working here for over 30 years. I’m the oldest one here. Everyone else is so young, and I’m 76 now. But it’s so comfortable here, I can’t quit. (laughs) Staff) What kind of customers come here? Weekdays are mostly salarymen. The portions are big, so Weekends are mostly families. Lunch Service Set (until 5:00 PM)
A Ramen + Fried Rice 880 yen
1 Fried Rice + Ramen + Gyoza 980 yen Service Set (Available All Day)
C Chicken Karaage + Ramen + (Fried Rice or Rice) 1080 yen
Miso Taiwan Ramen + Fried Rice 980 yen Cold Noodles with Thick Sauce (with Shrimp and Egg) + Fried Rice 1180 yen
Tenshin Rice + Fried Rice 980 yen Vinegared Jellyfish 390 yen　Salted Cabbage 190 yen
Preserved Egg 390 yen　Corn Salad 390 yen Sapporo Miso Ramen 660 yen　Taiwan Ramen 660 yen
Spicy Bean Sprout Noodles 690 yen Extra Thick Tantanmen 690 yen Chicken Karaage 690 yen Sweet and Sour Pork 790 yen
Liver and Garlic Chives 790 yen Mapo Tofu 790 yen Fried Rice 630 yen　Curry Fried Rice 690 yen
Chinese Rice 690 yen　Hoi Kow Rice 690 yen Gyoza 280 yen Spring Rolls (3 pieces) 390 yen
Fried Chicken Wings 390 yen Egg Soup 390 yen New Nagoya Specialty Taiwan Yakisoba
790 yen Tanmen 690 yen Taiwan Maze Soba 890 yen Dry Tan Tan Noodles (Extra Thick Noodles) (with Raw Egg) 790 yen Part-time/Temporary Staff Wanted! Table Condiments
Gyoza sauce, soy sauce, vinegar, chili oil, pepper Komaki City’s local mascot, “Komaki-yama,” is displayed inside the restaurant. Produced by figure maker STUDIO24 (Studio Nyon), run by the owner’s son (prototype artist: Mr. Hiroomi Inasaka) Numerous figure fans visit from all over Japan as a pilgrimage to the holy site Parking: 31 spaces on the premises Total seating capacity: 132 seats Table seating, counter seating, tatami seating, private rooms, and
a large hall on the 2nd floor (seats about 60 / chair seating) also available. Private hire possible. Opens at 11:00 Customers arrive one after another right after opening A group of three arrives at a table seat They look at the menu and order the service set They cook the gyoza Gyoza (6 pieces) A skilled chef with 15 years of service Making fried rice Add green onions and ham
Stir-fry quickly to make it fluffy The swift wok handling
is the skilled technique of a 15-year veteran craftsman Fried Rice Making Soy Sauce Ramen The noodle station is managed by a veteran chef with over 30 years of service
who is meticulous in his checks Pouring the secret soup into the soy sauce base in the bowl Adding the boiled noodles Lunch service set
Fried rice + Ramen + Gyoza The owner is still an active chef at 70, wielding his wok!
(On this day, he was assisting with cooking) Rinse the cooked Chinese noodles in cold water Make the shrimp and egg mixture Place the shrimp omelet on top of the noodles and sauce in the bowl Finish by generously pouring the thick sauce over it Cold Noodles with Thick Sauce (Topped with Shrimp Ball) + Fried Rice Taiwanese Tianjin Rice This is the regular Tianjin Rice Staff) Tianjin rice is quite popular, isn’t it? Thanks to you! Taiwanese Cold Noodles with Thick Sauce (Topped with Spicy Shrimp and Egg) Mmm! Mmm! Staff) You come here often? I saw it on TV. I saw DJ KOO eating ramen here. Making fried chicken Fry large pieces of chicken in a special fryer Chicken Karaage Make pork and cabbage stir-fry rice Pork, garlic Season the cabbage and stir-fry everything together Place on top of rice to complete Hoi Kow Rō Rice Hoi Kow Rō Rice Fried Rice Staff) I think fried rice was popular. Yeah, that’s right. Staff) How much do you sell per day? I don’t have the exact numbers, but it’s quite a lot. Staff) Do most customers order it? Quite a lot. Tasting Served with a soup packed with flavor from the ingredients Fried Rice, Large Portion 830 yen (with soup) The aroma of green onions and chashu adds to the flavor
A gentle taste with a fluffy texture Soup made with a secret broth for a deep flavor 11:37 Mabo Rice Ramen + Fried Rice Mix the soup and spicy miso paste together Hokkaido Spicy Miso Ramen Ramen (Salt-based) Shrimp in Chili Sauce Tonkotsu Ramen Place the prepared toppings on a small plate Tantan Noodles
Tonkotsu Ramen + Fried Rice Taiwanese Tianjin Rice (Spicy Shrimp Rice) Fried chicken + ramen + fried rice Male customer slurps ramen takes a bite of fried chicken The boy takes a bite of a large piece of fried chicken The female customer sprinkles pepper from the table condiments and slurps her noodles. Staff) How’s it taste? It’s delicious! Staff) Do you come here often? This is my first time. This is my first time too. I haven’t been able to come very often. Staff) Did you know about it originally? Yes! Quickly clean up and set things up Do the dishes between cooking tasks Actually, this man is also a veteran chef with 20 years of experience in Chinese cuisine
The team of cooks is deep 12:10 Lunchtime arrives, more customers come in
and there are waiting customers too. Staff) It’s busy, isn’t it? Well, this time of day… Staff) Is this how you want it? In the bustling kitchen, they work swiftly to serve customers immediately.
166 Tenshin rice (shrimp and egg) Gomoku Noodles During summer, the limited-time
chilled menu is also well-stocked and hugely popular! Immediately cool the boiled noodles in cold water Drain the water and serve in a bowl with sesame sauce. Top with thick chashu pork, tomatoes, and other ingredients. Chilled Chinese Noodles (Summer Special) Zaru Chuka (Summer Only) Chilled Tantan Noodles (Summer Limited) Wow! Looks delicious! Delicious! Yeah! Staff) Do you come here often with your family? Yeah, I guess so. There’s a wide variety of menu items The prices are reasonable and the food tastes amazing Thanks for the meal~ Thank you very much. Sapporo Miso Ramen Staff) What’s this? It’s liver. Fry the flour-coated liver. Place the fried liver on a wire rack. Stir-fry the ingredients. Return the fried liver and season it Leek and liver The owner’s recommendation!
Tasting the pepper liver stir-fry Stir-fry the bell peppers and wood ear mushrooms Return the reserved liver to the pan and stir-fry everything together Spicy Liver Stir-Fry (Extra Hot) Rich liver with a lingering sweet-spicy flavor
A perfect dish for white rice or sake Fried Squid Tentacles Many customers order authentic Chinese fried rice,
so we prepare it fresh to serve immediately. The chef in charge of the noodle station also wields the wok.
These artisans are the backbone supporting this long-established neighborhood Chinese restaurant. Excuse me, your fried chicken set. Your noodles will be next. Excuse me. Bamboo shoots, char siu pork. Green onions. Staff) Have you known about us for a long time and come often? Yes, I have. Staff) What’s the appeal of Chinese Restaurant Ni-Yon? The wide variety. I think it’s great that there are so many different Chinese dishes. I often come here with my family too. The fried rice has a gentle flavor and is delicious! 12:37
Two men arrive and sit at a table They order the Hoi Kow Ror + Ramen + Fried Rice Set,
Chashu Ramen, and Curry Fried Rice Curry fried rice Hoi Kow Ror Hoi Kow Ror + Ramen + Fried Rice Set and
Chashu Ramen, Curry Fried Rice are brought out A simple yet profoundly flavorful
clear soy sauce broth The broth’s umami clings to the slippery noodles
its flavor spreading with each bite Finally, a bite of thick chashu pork Bite into piping hot, freshly made fried rice. Taiwanese-style fried noodles. Bari-soba. The veteran staff member of the hall
A sense of security like returning to one’s childhood home Ramen, fried rice Refilling the bowl with special Taiwanese minced pork Tantanmen Tantanmen Dry Tantanmen (Extra Thick Noodles with Raw Egg) Fried Shumai with Sweet and Sour Sauce
Squid Balls Small Shrimp Tempura Chicken Karaage Biting into a large, freshly fried chicken karaage piece How is it? Hot Tasty? Yeah Male customer slurps piping hot straight noodles Staff) Do you come often? Occasionally, but I live far away Well, my kid had a swimming competition
and I thought I’d stop by on the way back. Staff) What’s the appeal of Chinese Restaurant Ni-yon? It’s cheap and delicious! Staff) Have you been coming here for a long time? Yeah! Since I was a teenager. I’m almost 50 now, been coming since my teens Staff) That’s amazing! Tasting Chashu Noodles 690 yen A soy sauce broth with a simple, nostalgic flavor
yet a deep, savory umami from the broth Straight noodles with a satisfying slurp and firm bite Topped with six thick slices of chashu pork Thick, moist, and delicious! 13:00 The restaurant remains crowded with many customers visiting as usual. The rice is cooked and transferred to the rice cooker. The popular fried rice continues to receive many orders. Large Fried Rice, Chicken Karaage Chinese-style rice Staff meal: Taiwanese cold noodles (topped with spicy shrimp and egg) Cold Chinese Noodles (Summer Only) Ramen + Fried Rice
Cold Tan Tan Noodles + Fried Rice (Summer Only) Hoi Kow Ror Taiwan Ramen Eating Gyoza 280 yen Dip them in the gyoza sauce placed on the table Gyoza with crispy skin and juicy filling Staff) Were there times when it was tough? It’s fun, but there are times when things get stuck. Staff) What are your goals for the future? It’s like sumo, but it’s the best part of the day! That’s the feeling! Established over 40 years ago, loved by customers of all generations
This was “Chinese Restaurant Ni-yon”!

店名　中華料理ニーヨン 小牧店
地図　https://maps.app.goo.gl/Q128ybwPKW2NKk6r8
住所　愛知県小牧市常普請３丁目１２０

0:00 ダイジェスト　
1:04 本編

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

#ラーメン #炒飯 #愛知グルメ