鬼盛り×爆食い×ブッ壊れコスパ！アニキたちが殺到する町中華の定食がスゴすぎた丨Egg Fried Rice – Wok Skills in Japan

鬼盛り×爆食い×ブッ壊れコスパ！アニキたちが殺到する町中華の定食がスゴすぎた丨Egg Fried Rice – Wok Skills in Japan

I’m full
I can’t eat any more It’s too much Osaka, Japan
About 10 minutes walk from Nankai Sakai Station Established in 2007
Chinese cuisine Tatsumien 8:03
Owner Shinohara arrives at work Putting out the delivery bike A Chinese restaurant with generous portions, loved by locals The restaurant has 12 tables and 12 counter seats Starting preparations Slicing cabbage Just slicing it 8:42
Employees arrive at work Join the preparation Wash the rice On busy days, they cook 33 sho of rice a day The owner then prepares the carrots Cutting methods change depending on the purpose 9:00
Delivery staff arrives Preparing soup Cutting Chinese cabbage Green peppers Cutting onions Cutting into cubes 9:59
Cleaning the store Deep-frying the chicken Cracking the eggs He says he picked up the plates he delivered yesterday Preparing the fried rice Today’s set meal 1100 yen Set meal A 1100 yen
Set meal B 1200 yen Tatsumi-don 730 yen
Fried rice 680 yen Egg soup 450 yen
Gomoku wonton soup 600 yen Opens at 11:00 Staff member) Sorry for the wait. Please come in. Customers enter as soon as the store opens. Fried rice Gomoku yakisoba 680 yen A set meal 1100 yen Daily set meal 1100 yen Tenshindon 680 yen Fried rice 680 yen Lots of egg, fluffy and tender B set meal 1200 yen Taiwanese ramen 730 yen Gyoza (6 pieces) 350 yen Nagasaki champon 730 yen B set meal (delivery) The restaurant is always full
The food is served at a furious speed Ramen (tonkotsu) 600 yen There is always a line outside the restaurant In the kitchen, the chefs are stirring the pots Children’s set, 880 yen The girl orders Nagasaki Sara Udon, 730 yen The Sara Udon goes to the mother A lovely Sunday lunch with three parents and children sharing and eating The order for the specialty dish, Tatsumi-don, is accepted Onions Lots of Chinese chives Scrambled eggs Put on top of the rice Tatsumi-don 730 yen Staff) What did you order today? Today I had a set of Tatsumi-don and ramen There was a lot of chives The egg and the spicy flavor matched perfectly It was very rich and delicious The customers are still coming in The B set meal is popular because it has a wide variety of side dishes. The owner eats the B set meal and rice. I thought it might be too much, but I thought I’d try it once (B set meal). Staff member) What did you think? I was completely blown away. It was on a big plate, so I thought so. I ordered it today, but it was a complete failure. Staff member) Did you not finish it? This much (what was left)
I took home This man also ordered
Set meal B He continued eating, but… Man) Can you all finish this? Staff member) Not bad
Some people can finish it… Man) That’s amazing… But it seems like they managed to finish it The rush to order never stops Crispy gyoza The moment I took a bite, the juices overflowed. I found a man who seemed to have ordered quite a lot. Staff) What did you order? A set meal with extra rice. I’m full. I can’t eat any more. Staff) How often have you been coming here? About 10 years? I don’t come here that often though Staff) What’s your recommended menu item? (Usually) I have a set menu as my main dish, but everything I eat is delicious Staff) What’s your favorite menu item? Is it fried rice? It’s fried rice, but the normal portion is too big I’m trying to save a bit… Sharing ramen and two bowls
This couple is also… I usually order the A set meal for delivery One bowl is enough for rice, so I eat the other one the next day. It’s filling and the seasoning is good, so I like it. That’s a huge amount… Staff) Do people often end up not being able to finish it and have to take it home? Yes, quite a lot.
Some people take it home. But the best I’ve had so far is The best was someone who ate two sets of the B set meal with extra rice. B set meal 1200 yen Subuta, shrimp tempura, fried chicken, tamagoyaki (egg roll), pickles, and other dishes, all in great portions The soup is also full of ingredients 1200 yen for this amount of food, a very good deal 15:00
Lunch service ends Clearing up for evening service The manager said this at this point… The origin of the name of our restaurant
It’s called “Tatsumien” “Tatsumi” is my father’s name My father passed away when I was about 25 Until then, he had said he wanted to run his own restaurant I named the restaurant “Tatsumien” at least to keep the name. I lost my father at the age of 25
and opened a restaurant named after my father at the age of 28 This year marks the 17th anniversary
A beloved Chinese restaurant that lives up to my father’s name Takamicho, Yao City, Osaka Prefecture
18 minutes on foot from JR Yao Station Established in 1983
Grill Shop Yano A long-established Western restaurant loved by locals 8:32
Kitchen staff member Izumibuki arrives at work Put up the sign that was put away Starting with washing the rice Famous store, Hachidaime Gibe
Uses a special blend of rice 8:48
Second-generation owner Yano-san arrives at work Employees call him “Chief” Carefully checking the amount of water Yay! The key to Western cuisine
Warming the sauce After graduating from high school, I trained in Japanese cuisine for 4-5 years Then I went to an Italian restaurant I went to a teppanyaki restaurant
and came back (to my parents’ house) My first base was in a strict Japanese cuisine My father was against me quitting early at first Straining the potage Limited to 10 servings of beef curry per day Started cooking rice that had been flooded (Due to COVID) the number of customers coming to eat has dropped to a quarter Put your effort into takeout You can do things like posting ads You can do a lot of advertising for takeout Right after that,
I got a reservation for takeout Homemade demi-glace sauce The demi-glace sauce also tastes better if you let it sit for a day rather than serving it right away The flavors come together and become milder Large tiger prawns used for the restaurant’s specialty, fried shrimp Shell off the prawns, leaving the head and tail Preparing the frying oil The rice is cooked Shaping the hamburger steak Frying the steak 9:41
The father of the original owner arrives at work The employees call him Master The master also starts preparing Slicing cabbage Still in full swing with his knife skills Father and son prepare food side by side Next, he chops up onions A long-established Western restaurant beloved by locals 10:12
Kei-kun, a part-timer in the dining area, is here. This is a crab cream croquette. Almost everyone who orders once orders it again. Staff member) Made from flour? I put butter in the flour
and add flour, salt and pepper… I make a white roux
and fry it in the oven I remove the smell of flour
and then I mix it with milk and butter Then I add seasoning
brandy, cheese, salt and pepper I also add crab meat The mixture is then poured into a tray
and cooled to set. It takes at least two hours They took all the good parts! They took all the good parts!
Dad, you don’t need to come out! Mop the front of the store Mop the inside of the store carefully Process the shrimp that were just peeled Change into a chef’s coat for business The chief also changes Preparing takeaway lunches Packing up the finished food The fried shrimp is so big it almost spills out of the container Special lunch 1800 yen Opening at 11:00 Special lunch 1800 yen
Daily lunch 1000 yen Special lunch 2100 yen
Beef curry 1400 yen A couple and their grandchildren came to the restaurant Customer) 4 special lunches The most popular lunch is the special lunch Carefully prepared shrimp are fried in beautiful shape Special lunch 1800 yen A Western-style lunch with fried shrimp, hamburger steak, salad, and rice Delicious! Well, it’s famous So you have to come early
or it’ll be full So (right after opening)
I came at 11 o’clock Staff member) How’s the taste? It’s really delicious I’ve had it before as a bento It’s so delicious
and it’s totally different when you eat it inside Freshly made is different In addition to takeaway,
it seems they also do Uber and Demae-kan As a result, they receive a large number of bento orders. Daily lunch: 1,000 yen Fried shrimp curry: 1,600 yen The couple came here after seeing a TV show about a delicious restaurant. It was delicious. I especially like fried shrimp, so I didn’t expect it to be this big. Omelette, skirt steak with soy sauce, and large fried shrimp for lunch. Special lunch 2100 yen An omelette that shines with a dazzling glow. A family of three visits. Owner) Today, everyone, curry Owner) Thank you for liking it Actually, there’s a reason why all three of these parents and children are eating curry… Mother) I was eating at the counter once I was so full just from the rice Then (the owner) poured curry roux I was so moved
at the counter and I was able to eat They said to me, “Come and eat curry next time.” so I’ve been here a few times
the curry is delicious so I’m already a fan I’m a fan of the staff they’re very efficient I’m sure you’ll come back to eat curry again. Omelette curry 1500 yen It takes about two days to prepare the curry. We only serve 10 meals a day. They apparently use the ends of steaks to stew them. Of course, the omelettes are also
soft and delicious. At peak times, the mother also helps out The mother and daughter run the store together A baby drinking potage Baby) Delicious And a bite of hamburger steak He looked at the camera The restaurant was full Even in a kitchen that is by no means spacious,
they serve food in perfect harmony Making ketchup rice Thinly spread the egg on the frying pan… Put ketchup rice on top… And now it’s time for the Western restaurant owner to show off He’s got great skill, as expected Omurice 1000 yen In addition to in-store orders, they also efficiently prepared take-out orders. Daily lunch special 1000 yen Potage It was delicious. My first hamburger steak for adults. I enjoyed eating it. Steak set meal 3,300 yen The overwhelmingly popular lunch menu The restaurant’s specialty, the giant fried shrimp,
is a real treat! Crispy batter and plump shrimp
Special tartar sauce Packed with meat right down to the head Fluffy hamburger Closed at 14:00 Starting preparations for dinner The chef elegantly cuts the tomatoes Peels the boiled eggs for the tartar sauce Mashes them with a masher The mayonnaise for the tartar sauce is apparently made from scratch Adds salt, mustard, etc. to the eggs Mix well Then add the oil and vinegar and keep mixing Keep mixing alternately until it becomes mayonnaise Once the mayonnaise is done, add the parsley, eggs and pickles to make the tartar sauce Finally, the tartar sauce is complete The master continues to cut vegetables for omelet rice, etc. The rice shop owner, Gihei VIII, arrives The rice is polished to avoid damaging it as much as possible This extends the time it takes to keep warm and the smooth surface helps maintain the texture Staff member) Are there any characteristics of the rice you sell to Yano-san? Yano-san likes Western food, so he eats a lot of rice It complements fried shrimp and hamburger It’s sweet, but has a firm texture But it’s not hard and goes down easy As expected from the 8th Gibe
Overwhelmingly trustworthy After the customers leave, it’s time for the employees to eat. In stark contrast to when he’s working, Izumibuki is playful. It looks like a fun place to work. Staff member) Since when have you been working at your (family’s) store? About seven years ago My father had a stroke about 15 years ago and suddenly collapsed, so I was working as a manager at a restaurant in Minami Then, my parents’ house
was gone and the restaurant couldn’t run It wasn’t my dad who asked me to come back My mom and sister asked me to come back My dad doesn’t say stuff like that very often It’s just people around me who tell me to come back My dad overcame a serious illness and is still in the kitchen A son who supports his father A wonderful Western restaurant run by a family Izumibuki has been working at the restaurant for four months
and is dedicated to his training, barely taking a break He carefully sharpens the knives so that his seniors can use them comfortably 17:00
The hall staff arrive at work Dinner service begins Fillet escalope 2,200 yen
Fried prawns 2,600 yen Beef stew 2,200 yen
Special curry 2,100 yen Yakiniku set meal A4 2,200 yen
Shrimp set meal 1,500 yen Seafood dinner 4,300 yen
Steak dinner 6,800 yen Special dinner course 8,000 yen
Royal dinner course market price Dinner is still available
Takeout, Uber, and Demae-kan are also available Special lunches and other dishes can be ordered for dinner except for the daily specials Children’s lunch 1,000 yen A work of art Dinner time quickly filled up with customers Takeaway also availableOrders keep coming in. Staff member) What’s good about this store? The good thing is that the master has been here for 40 years There are many connections But the chief and the master often fight That’s interesting Staff member) How long have you been working here? I started working here around this time last year My parents live nearby, so I’ve been eating here since I was little When I asked for advice about a part-time job, he said, “Why don’t you try working here?” I accepted the invitation and tried it Beef stew 2,200 yen I want to eat some Western food~ I want to eat omurice
If you want to eat fried shrimp This is the only place I’m grateful for this restaurant It’s no mistake to say that this restaurant supports Yao’s Western restaurants! It’s okay because it’s cut now! I ponder the words of the regular customers 19:30
Orders stop I handle the remaining take-out orders and close the order in parallel The last order is a shrimp set meal for 1,500 yen Today’s business ends without incident 20:00　Closed Thank you for your hard work! The owner is leaving too! 20:19
The employees are leaving The restaurant and the food are warm and welcoming
A Western restaurant that Yao is proud of. A person who has been coming every day for 40 years Kyouyodai, Tondabayashi, Osaka
Near PL Tower Established in 1984
Toshinobu A popular pork cutlet restaurant in a residential area that has been in business for 40 years 12 seats at the counter and tables on the first floor There are 28 table seats on the second floor And a huge selection of manga to read 7:05
Owner Naganuma starts preparations Washes rice Staff member) Is it always your husband who does the preparations in the morning? I make rice, miso soup, and one of the set meal dishes. Then I hand it over to my son. I soak the rice in water before cooking it. Staff member) Has the restaurant been around for a long time? 40 years! This year! This year, or rather, today is the 40th anniversary Today is the 40th anniversary, and we’re having an (anniversary) sale We had a sale for three days from Saturday to Monday Today is the last day of the sale Today is the last day, and we’re planning to offer all set meals at half price The day of the interview was the 40th anniversary
and all the set meals were half price For 40 years (customers) Now I’m going to give back
Today (half price sale) It was my son’s idea
I’m just going to work Cutting tofu Today I made miso soup with fried tofu and tofu Dissolving miso 40 years ago I ran a coffee shop I gradually started to think that the food business would be better My wife and I started a tonkatsu restaurant (At that time) ours was the only house Everyone laughed at us and said, “How dare you do business in a place like that?” Well, it was good Staff) It lasted for 40 years Cutting sweet potatoes Staff) Is this a sweet potato? Today I’m going to cook sweet potatoes and chikuwa The chikuwa are all the same size Cook them in dashi broth We’ve had regulars for 40 years There’s even one person who comes every day Someone who has been coming every day for 40 years Amazing~ Season the stew with sugar, salt, etc. When the sweet potatoes are soft, add the chikuwa and edamame beans I got married to my wife at 27 The two of them started their business at age 27 When they had children, they brought them to the store They used to throw a baby bed in the store Their son, Hayato, who grew up in a baby bed in the store, came to work Cutting the fillet for the fillet cutlet Next, the preparation of regular pork cutlets Pounding the meat makes it soft This is the specialty Waraji Cutlet Applying the batter Applying the batter to the fillet cutlet Fried shrimp The rice looks cooked. If I’m busy, I have to cook it three times by night. How will it go today? These are the mega waraji that I’ll be serving today. The mega waraji that are twice as big as the waraji cutlets. Cutting the tendons. The meat alone weighs about 1 kilogram Battered thoroughly Cleaning up spilled breadcrumbs The daughter has also arrived The meat has arrived from the supplier This is also cut and prepared Remove the hard parts Staff) What made you want to take over the store? They’ve been telling me for a long time
“I’m going to take over” So I just said “yes, yes” without thinking Beef sagari Opens at 11:30 Tonkatsu set meal 1200 yen
Warajikatsu set meal 1600 yen Pork cutlet bowl with sauce 1200 yen
Fried chicken bowl 1100 yen Menu still has the old coffee shop vibe First customer on 40th anniversary Reading manga while waiting The 40th anniversary business begins Deep-fry the fried chicken Double-fry Small serving of rice! Put sliced ​​fried chicken on top of sauce-covered rice Add more sauce Here we go
Fried chicken bowl! Fried chicken bowl 1100 yen
(Half price on this day) Pork cutlet set meal 1200 yen Grilled beef tenderloin Shrimp and pork cutlet set meal 1500 yen
Yakiniku set meal 1300 yen
(Half price on this day) This is a pork cutlet restaurant, but the yakiniku set meal is also popular Ordering Waraji Katsu Waraji Katsu set meal 1600 yen
(half price on this day) Tonkatsu set meal 1200 yen
(half price on this day) The famous Waraji Katsu
is passing by one after another Fried chicken set meal 1200 yen
(half price on this day) The restaurant is always busy with
regulars Second cooking of the day Frying time is about 5 minutes SackCrispy Specialty
Warajikatsu set meal 1600 yen for this volume
is a great deal The batter is crispy
and the meat is juicy With grated daikon radish Grated daikon radish Fillet cutlet set meal 1300 yen
(half price on this day) This is also
Fillet cutlet Put rice in a bowl… Pour sauce… Cut the fillet cutlet into thin strips And on top of the rice Toshinobu’s special “katsu mabushi” (large) Apparently a fillet cutlet version of hitsumabushi Two men here order Eat with seasonings and broth I came here yesterday for the first time in a while. Staff member) Did you order something different yesterday? No, I ordered this yesterday
and I got something else I liked this
so we both got it today This is so delicious This is the best cutlet dish I’ve ever had I bet the fillet cutlet is the best The fillet cutlet is delicious
and the idea of ​​the cutlet crust is interesting Introducing the Mega Waraji One of them filled up the stove Mega Waraji
*Reservation required by the day before A huge portion of meat, about 1kg Compared to a regular tonkatsu It’s big and tastes great Yes!
Thank you! Closed at 15:00 We successfully completed our opening anniversary business
and Toshinobu, beloved by the local community, is now in its 41st year Nara, Japan
3 minutes walk from Kintetsu Shin-Omiya Station Established in May 2024
“Rice Riots” A restaurant specializing in char siu and egg set meals, which is quite rare nationwide 8:29
The owner and his wife work together A small store with only counter seats Basically, it’s just the husband and wife The wife is mainly in charge of preparing the hall The chilled char siu sauce This is the fat from the char siu that was cooked the day before If you don’t chill it, you can’t get rid of all the fat I use a net to scoop out the fine fat. I put it on the fire. The next thing I take out is pork belly. Sometimes there are stringy parts and small bones. I cut it up. This is what I mean. It’s lean, but tough. This is how you cut off these parts Scrape off the tendons Put it in the sauce as is Let the flavor soak in while cooking (When serving) you pour the sauce on, so the flavor doesn’t soak into the meat itself At a ramen shop, they cook the pork in hot water. They cook it in hot water, soak it in sauce, and then put it on top of the ramen. They don’t want the flavor to soak in too much because they’re going to eat it with sauce. They cook it in soy sauce so that the flavor can be added quickly. The green part of the green onion. Add garlic and simmer Tomato sauce September’s limited menu Put this in a hot water bath Limited menu that changes every month
September is tomato sauce There are three types of standard sauce You can choose your favorite flavor Preparing rice It’s 4 sho Cooking 8 sho of rice twice a day Staff) Is it hard to get rice these days? We already have a contractor secure it for us We leave it submerged We save the chicken bone soup the day before We use it for the soup that comes with the set meal Eggs for egg drop soup Add beaten eggs to the heated chicken soup Add soy sauce to taste Thicken The pork slices are cooked Add sugar to taste A little stronger
I made it taste a little stronger To make the flavor soak in quickly If you run a ramen shop,
marinate it for a day and serve it the next day (At ours)
in a short time
and squeeze it tightly The char siu we prepared yesterday The edges are thinly sliced
and called “edge char siu” They sell them as food waste products. Cut them thickly. Because we want them to be thick and big so that customers can eat them. We can’t leave the ends out. Today’s cut is complete. Cook the rice. Prepare another 4 sho for the next batch Wash carefully “I want to serve side dishes that will make you want to eat so much rice that it will cause a rice riot! ” The origin of the restaurant’s name, “Rice Riots” The very popular “Hakko Char Siu” 500g 1000 yen for 500g is quite a bargain Quail eggs Cut the chives Garlic Red pepper Kyushu soy sauce Add sesame oil
and mix well Drug quail The rice is done. It’s plump and crisp and looks delicious. The line starts to form about an hour before the opening. We take orders in advance so that the food can be served smoothly. Opening at 11:00 Roast pork and egg set meal 1200 yen
(The most popular is the “extremely addictive garlic soy sauce”) September only! Super delicious
Tomato cheese and char siu egg set meal
1400 yen Red shrimp yukke 600 yen
Mentaiko takana 300 yen Set meals also come with soup and kimchi Addictive garlic soy sauce
Add fried egg A very filling set meal that goes well with rice The char siu is served seared. The melting fat
induces a sense of guilt. Additional meat is 300 yen extra. Everyone gets a big serving of rice. One man visits. Owner) If that’s the norm. Male) This is my first time Ask for recommendations The most popular garlic soy sauce topped with beef offal Grilled miso beef offal Soy sauce garlic Soy sauce and garlic
More meat and more vegetables Soy sauce and garlic Grilled beef with miso and horumon topping The flavor is strong
so you can eat more vegetables Bottled beer arrives Cold beer and char siuPour the soup over the rice. It’s the best… It was spicier than I thought, but it made me want to eat more rice and drink more beer. It was a “rice riot” but it was also a “vegetable riot.” I should have added more vegetables. It was delicious. I want to come again. Since the set meals are quite voluminous, there are a lot of male customers. Staff) Is this your first time at the restaurant? First time Staff) What did you think when you came here? Delicious The rice is delicious “Rice riots” during “rice riots”
There are actually rice riots (right now) Shop owner) The timing
I didn’t do it on purpose It’s a power food I love this kind of char siu
The moment you bite into it, the juices come out I came here after a night shift and was really hungry It felt especially delicious I’m really grateful that this large serving is free in this day and age 11:56
There’s a flood of male customers… Immoral rich and delicious steak sauce September only, super delicious
Tomato cheese char siu and egg set meal One bite of char siu covered in steak sauce Rice immediately A forbidden richness that will take two bites Staff) Is this your first time here today? Customer) (nods) Staff) How did you know about it? Just passing by Because the name of the restaurant was impactful Staff) How does it taste? It’s the best! Staff) What did you order? Garlic soy sauce Staff) Are you satisfied? Regular rice was enough
I’m satisfied It was delicious
I’ll try a different flavor next time I’ll come again Two female customers came to the restaurant Photographing the stylishly presented
red shrimp yukke Takes a bite and makes eye contact Then he takes a bite of rice (He ordered) Garlic soy sauce and refreshing grated daikon sauce Staff member) How does it taste? It’s really delicious It’s really delicious It’s always been full since it opened Owner) Large serving of rice with delicious tomato and cheese Customer) Huh? It’s the other way around, right? Customer) No, even the small portion is amazing… Owner) This is a regular portion We’ll share it together Woman) Both are delicious! A la carte menu items are also popular Nori narcotic quail 300 yen Mentaiko takana 300 yen Highly addictive garlic soy sauce 1200 yen
Grilled miso beef offal topping 500 yen
More vegetables 100 yen, more meat 300 yen The tender pork slices are coated with garlic soy sauce You can eat as much rice as you want A female regular customer comes in First, I order an appetizer Grilled harasu with grated daikon radish and ponzu sauce First, we eat rice with grilled sardines and kimchi. Delicious! We continue eating. Now we order more. Red shrimp yukke 600 yen Delicious! Another dish appears Mentaiko Takana 300 yen All the side dishes go well with rice Give me some rice please This is the first refill Another bowl of rice… This smile after the second refill New activity in the kitchen… He also finished his third bowl of rice
without difficulty Owner) Sorry to keep you waiting More meat and more vegetables
Fried egg topped with tomato and cheese I’ve already had three bowls of rice
but this is where the real action begins… Owner) Can you eat it? I wanted to eat it!
I haven’t eaten it since the flavor changed. The owner gave me a complimentary serving of horumon. This is the main dish of the set meal. They brought it out like it was a free extra. It was refreshing to watch him eat. Ma’am) I’m sorry.
That’s the last meal. Ma’am) It’s gone… The last bowl was the fifth bowl of rice About an hour after we started eating
I thought we were finally done… Mango juice after meal He also drank it down with a cool look on his face… Zuzuzuzu Thanks for the meal! It was delicious! Very satisfied I love komeso (rice riots)
I love komeso! Owner) Thank you!
Don’t get tired of it! I never get bored of it! 15:00 Close Picking up the roast pork from the pot Soft and creamy The kitchen is also thoroughly cleaned Things have calmed down nationwide, but rice riots will break out again tomorrow in Nara Osaka, Japan
3 minutes walk from Namba subway station 7:45
Employees come to work Spaghetti Pancho Osaka Namba store Neapolitan basil
Making two types of sauce butter garlic onion hawk’s claw The basil sauce
Add hawk claws and olive oil Neapolitan special sauce Boil the noodles in parallel. secret Neapolitan powder basil chips tomato ketchup The sauce for Neapolitan is completed The noodles are boiled hamburger steak with toppings Wipe down to the smallest details Cut 80 onions Macrophyll I put it in spicy Neapolitan. It’s green chili pepper Full of volume!
There is a rich menu available Opens at 11:00 Neapolitan fried egg 990 yen
Royal set (Neapolitan or meat) 1,310 yen Meat sauce fried egg 990 yen
Daio set (Neapolitan or meat) 1,470 yen Spicy Napo 950 yen
Omunapo 1050 yen Neapolitan cheese 1070 yen
Neapolitan thick-sliced bacon 1,280 yen Stamina curry 1090 yen
Hamburger curry 1090 yen You can choose the amount of noodles!
Regular 400g, Large 500g, Mega 600g Meat sauce 890 yen
White napo 990 yen Seafood salt basil 980 yen topping
Fried egg 100 yen, long sausage 180 yen topping
Meatballs 240 yen Thick-sliced bacon 390 yen Challenge menu (Neapolitan or meat sauce)
Big brother (900g of noodles) 1,360 yen Challenge menu (Neapolitan or meat sauce)
Seijin (noodles amount 1500g) 2060 yen Immediately after opening
6 customers came to the store Fried egg, thick-sliced bacon clam tuna Cook in 5 frying pans at the same time Neapolitan sauce thick-sliced bacon Top with a fried egg and it’s done!
Royal set meat sauce Meat sauce fried egg Neapolitan classic set
Meat sauce fried egg The food has arrived A bite of hot Neapolitan Flavored sauce, powdered cheese, Tabasco, etc.
You can change the taste with table seasonings! Sprinkle grated cheese and Tabasco Taste with a different taste Continue eating… Did you like it?
Also interested in other menu items basil sauce Complete with shiso leaves It’s the size of a basil Meat sauce mega Bukkake meat sauce cheese roast on fire meat sauce
Bukkake meat sauce, grilled cheese topping Staff) What did you order? meat sauce The taste of tomato stands out
delicious fluffy eggs Hayashi sauce Omnapo white napo Wash the frying pan in between Delicious spicy napo Meat classic set 12:24 Manager goes to work Take turns cooking the main dish More than mega size Big brother, bancho, and alien
I’m doing it though That’s a lot of noodles
It will go up significantly Just the amount of noodles The one I’m making right now is my brother.
900g It comes with ingredients and sauce. It’s getting a little heavier It’s called a challenge menu.
Do it in batches Sometimes even women eat it. I’m a little surprised though Big brother is worth 2 frying pans! Neapolitan big brother platter Take a bite without being surprised by the amount. eat all at once I finished it perfectly in less than 15 minutes. Order by meal ticket Order Neapolitan sized portion Napolitan average 890 yen Slightly thick and chewy noodles Great garlic punch
Neapolitan that you can eat heartily 17:57 A female customer making an outrageous order I need to use three (frying pans)
I can’t make it all For 3 frying pans
Approximately over 2 km Neapolitan What the woman from earlier ordered was
“Neapolitan Alien” Eat quietly in a familiar manner I devoured it completely in about 20 minutes. stamina curry Meat sauce king set Potato salad, meatballs, bacon, fried eggs, etc.
Special menu with lots of ingredients The chunky meat and rich cheese are irresistible… 20:56 something delicious
I want you to eat your fill. If I could see your smiling face saying it’s delicious
happy Very delicious All I can say is that it’s delicious Osaka, Japan
3-minute walk from JR Tenma Station Opening July 2024
Ramen Otokojuku!! Tenjinbashisuji 5-chome store 8:57
Employee Ushida arrives at work Jiro-style ramen is loved
The fifth store opens in Osaka 12 seats at the counter A clean kitchen that doesn’t feel like a Jiro-style store Delivered ingredients Staff) Are the noodles and bean sprouts being delivered in the morning? Yes.
We start by fixing that. Staff) That’s a lot of bean sprouts. I’ve been fixing nothing but bean sprouts. Staff) How many kilograms of bean sprouts do you use a day? How many kilograms does this weigh? Each bag weighs 4kg 4 times 15 is 65kg, right? It’s like 70kg. Staff) How many kilograms does it weigh with extra vegetables? 600g for the extra extra.
Normally, the noodles are 200g 800g in total.
If you add the soup, it’s about 1kg Soup.
It arrives chilled. It’s like pudding like this Soup that has solidified after cooling Start with low heat and slowly melt it. Adjust the time depending on the opening time. The broth from the roast pork becomes the flavoring. It’s like pouring it in one ladle at a time. This is also made in the soup factory. The broth from the roast pork. It will end up looking like this This is what we put on each bowl of ramen Sayama Soup Factory Sayama Factory Manager) Today’s work is
to make soup to be delivered tomorrow We season the ramen noodles, back fat, and roast pork, then bag them and send them out Draining the blood from the bones Lighting the fire It took more than six hours to drain the blood I put it on at about 3 o’clock the previous day Well, about 14 hours (to drain the blood) Cooking the bones Carefully clean the bones Clean a large amount of bones Pork bones are extracted Transfer to containers for shipping 10 cups from one stockpot Cool for shipping Put in ice Rotate to cool If the temperature in the center is left high it will spoil easily Stir the cold outside and the hot inside It will cool down quickly Back fat Cooking back fat We use about 60kg of back fat a day We drain the water like this It takes 2 hours to cook It’s a little early today I’m already watching the condition I’m now draining the broth I try to chill it in ice water as quickly as possible I add flavor to the back fat I put a lot of love into it If I do it by hand, I can tell the hardness This amount is done by hand The back fat is defrosted to the right consistency The back fat is also cooled quickly Separated for delivery The pork belly is drained of blood The blood is drained for about 30 minutes Cooking char siu You can cook a lot of char siu in one pot The “kaeshi” used for ramen Staff) You say you use the sauce that you stewed the char siu in In raw soy sauce By adding meat,
the flavor of the meat is absorbed We use that as a wrap Wrap for shipping Dip in sauce Char siu left for 25 minutes Staff) How many arms are in it? Today is 23. Separate into individual portions. Soup, back fat, char siu
Work proceeds in parallel. Lots of ingredients are brought in. Preparing the cabbage. The core is a little harder
The leaves are a little softer Mix the top and bottom parts together Wash the cabbage Fresh and juicy cabbage Cut the drained cabbage into small pieces Peeling the garlic The amount of garlic you use each day
is prepared in the morning Staff) Should I prepare about two bags of this? That’s right If you do it in the morning, it’s gone by night A little coarse If it’s too fine, the flavor will be bad The fire is lit Wash the rice carefully Staff) What do you want for dinner?
103
00:16:43,033–> 00:16:47,200
Char siu rice bowl, garlic mayonnaise rice bowl, rice Rice is often served Many people say rice, ramen, raw egg Char siu Char siu made in the same factory that makes the soup Shoulder meat Prepare a lot The fat block to top it off with Dissolve it in the steam from the hot water Finally, heat it in a pot It seems to have a better flavor this way Noodle factory Salt water The salt water concentration varies depending on the type of noodle About 6,000 balls are produced per hour Then they are delivered to each store The store is thoroughly cleaned Staff) Are there two different flavors? Miso and tonkotsu soy sauce. Staff) Which is more popular, tonkotsu soy sauce or miso? I guess it’s tonkotsu soy sauce. Staff) Do you boil bean sprouts and cabbage? Yes, it’s like putting it here and serving it. 11:30
Opening hours Jukucho Ramen Tonkotsu Shoyu 950 yen
Miso 1010 yen Otokojuku Ramen Tonkotsu Shoyu 1120 yen
Miso 1180 yen Jukucho Tsukemen Seafood and pork bone ramen 1,050 yen Customization also possible
at the ticket machine Limited time offer: cold, soupless Jukucho
980 yen A couple in their 20s bought theirs at the ticket machine and came to the restaurant Ordered a small cold Tsukemen ramen 990 yen and a regular Jukucho ramen 950 yen Boiling bean sprouts Weighing out noodles Keeping the bowl warm The broth from the pork slices
This is the key to the flavor Customers keep coming in Making the broth for the tsukemen Back: 100g normal vegetables
Front: 200g extra vegetables Front: normal oil
Back: extra oil Tonkotsu soy sauce Jukucho ramen 950 yen Jukucho ramen with a total weight of 1kg The bean sprouts and cabbage are also well flavored with the sauce At first, I couldn’t even get to the noodles Thick noodles that are entangled with the soup
The taste of the back fat soy sauce hits you hard Thick slices of pork
Soft and large with fat Strongly seasoned
Soup with a hint of sweetness Cold noodles in tsukemen Tsukemen also has garlic
Normal 10g Staff) How does it taste? It’s delicious, really delicious Staff) Do you come here often? This is my first time here Staff) Did you know there was a shop here before? Yeah, lately Staff) How is it? Taste Delicious Staff) When you buy the meal ticket, you can choose the “Mashi” topping Customers can also take their time to think. If you go to ask, you have to think in a hurry Ordered miso ramen Came here as a group of two Otokojuku Ramen Large 1180 yen
I ordered Spicy Miso Ramen Large 1100 yen Spicy Miso Akajukucho Ramen The red sauce that heats you to the core is the main feature The food arrives Staff member) Do you both come here often? No, it was my first time today I wanted to try a Jiro-style ramen There are a lot of things I need to say, aren’t there? I heard you could do it with the ticket machine here I thought I might come Staff) What do you think of the taste? It’s really delicious I’m glad I got the large size after all Staff) Do you think you’ll be able to finish it? Because this person eats it all I push aside the bean sprouts and slurp up the noodles One bite of the special roast pork Sharing the spicy miso soup I slurp up the noodles vigorously Both of them ate everything. Thank you for the meal. Thank you very much! Two men and women came to the restaurant We ordered a small ramen
regular ramen, all extras, 950 yen The person in the back ordered a regular ramen, all extras
300g of vegetables Staff member) Do you come to the restaurant often? I come here every week It’s her first time here Staff) How does it taste? It’s really delicious Staff) Is there a reason why you come here so often? Of course it’s delicious You don’t eat that much garlic, do you? And it helps relieve stress Staff member) Do you always order only the Headmaster’s Ramen? I’ve only ever ordered the Headmaster’s Ramen I taught my girlfriend how to eat it Staff member) I ate it all.Shin That’s easy Not easy Ordering takeout Staff) It’s hard because you have to judge both the in-store and Uber at the same time That’s right Even for takeaway, the same luxurious toppings as in the restaurant Takeaway tsukemen noodles Washing them once removes the slipperiness The restaurant is full Regular customers visit
Soupless ramen 1,120 yen 600g of extra vegetables A small plate is also provided to prevent the vegetables from falling off Photographing A sauce made from the broth from the char siu is added later Two men visit the restaurant Regular ramen 950 yen
Otokojuku Ramen Miso 1180 yen Continue eating in silence Staff) What’s the most popular? Jukucho Ramen, regular size That’s the most popular Three men who were waiting in line came in One big bite of vegetables Very good How about spicy? The spicy ones are
delicious Delicious is the only word that comes to mind I really like Jiro-style ramen But this place has a lot of cabbage
and it’s really delicious The vegetables are already crunchy
so it’s delicious I haven’t had much Jiro-style ramen I like vegetables I think it’s delicious to eat it with both light and rich flavors Staff) Is the idea of ​​pouring vinegar on it your own original way of eating it? Yes! It’s rich but light
It’s delicious when you pour it on Thank you for the meal! Staff member) Thank you very much
Thank you very much Once you try it, you’ll be hooked
This is a close look at a ramen shop

0:00 堺）中華料理 辰巳苑 堺店
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住所　大阪府堺市堺区戎島町１丁目５２
URL　https://www.youtube.com/watch?v=oFkwoEZkeJA

31:23 八尾）グリルショップやの
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住所　大阪府八尾市高美町４丁目１３−３
URL　https://www.youtube.com/watch?v=6w_gjK22QiU

1:12:06 富田林）利信
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住所　大阪府富田林市向陽台５丁目４−１９
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1:38:24 奈良）米騒動
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住所　奈良県奈良市大宮町３丁目５−３４ 北和ビル
URL　https://youtu.be/euUlPGBDZCY

2:19:09 大阪）スパゲッティーのパンチョ 大阪なんば店
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住所　大阪府大阪市浪速区難波中２丁目４−３
URL　https://www.youtube.com/watch?v=Zvh-B4HSWm0

2:48:19 大阪）ラーメン男塾!! 天神橋五丁目店
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住所　大阪府大阪市北区天神橋５丁目７−８
URL　https://www.youtube.com/watch?v=dlbV6rSGOhA

うどんそば 大阪 奈良 Udonsoba Osaka Nara
https://www.youtube.com/channel/UCsyzqlcYZJUdAV2D9DXjp6g

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