「お父さんの手作り弁当」から始まった5坪の小さな満席店！ワンオペ女将の忙しい一日に密着

「お父さんの手作り弁当」から始まった5坪の小さな満席店！ワンオペ女将の忙しい一日に密着

It’s the taste of my father’s memories Koryoriya Minoru 2-20-2 Kubo, Onomichi City, Hiroshima Prefecture Business Hours Monday, Wednesday, Thursday, Friday 11:00 – 15:00 Saturday 11:00 – 15:00 17:00 – 21:00 (Wednesdays are takeout only) This is a small restaurant that operates by reservation only When you’re in middle school or high school, you bring a bento to school, right? My dad has always been making that bento for me Dad made homemade tamagoyaki every morning This time, we have come to a cozy, handmade small restaurant in Onomichi City, Hiroshima Prefecture We will introduce a variety of elaborate side dishes and this heartwarming establishment It’s really narrow, isn’t it? The building is 100 years old and was originally a famous kushikatsu restaurant called ‘Kushikatsu Ikko’ that operated here in Onomichi Now, the restaurant has moved a little further ahead and has been expanded and renovated That skewered cutlet shop has been in business at this location for 55 years The wall is terrible, isn’t it? This is the finished product That’s right. People in the neighborhood often say that to me I get told, ‘Isn’t it because the budget ran out that you couldn’t put up the walls halfway through?’ but this is the final result Just so you know, the architectural designer intentionally designed it this way Actually, the wall was already put up That’s right. We cook rice in a hangiri I am from a kiln called Duppo-en in the Noto Peninsula There was an earthquake in the Noto Peninsula of Niigata around the time we were opening the shop I’m not a volunteer, but I bought this rice cooker because it was stated that part of the payment would be donated This is a street called ‘Shingai’ in Onomichi district drinking There isn’t really anything here during the day, is there? Wasn’t it incredibly quiet around here? During the day, it’s really quiet, and probably tourists don’t walk this far In this area, there’s a snack bar where the 70-year-old proprietress—everyone calls her ‘Mama’—is incredibly popular. Locals love her warm personality and The nights are always lively, and you can hear karaoke voices coming from various places That’s right. It’s a town and place loved by the locals All of them are shops that the locals go to Today, I will cook rice for the 12 bento orders The rice for the customers’ lunch will be cooked in that hangiri over there I put a soy sauce marinated egg yolk on top of the rice ball I will make that now If you freeze a raw egg and then take it out, the yolk will come out in this round shape I soak it in soy sauce for about a day This egg will be used to make a dashi rolled omelette The interior is a warm space renovated from an old traditional house, The restaurant’s dishes are almost all handmade, and the owner starts preparing early in the morning making dashi rolled omelette (Is it completely reservation-based?) Yes, that’s right. Both the bento and lunch, as well as dinner, are by reservation only Since I handle both the cooking and the service by myself, I can’t manage without a reservation system Also, isn’t it true that food ingredients are expensive right now? I don’t want to create too much food waste Having a reservation system helps customers understand and come in Everyone is kind, saying it’s understandable since I’m working alone Since yesterday, I’ve been soaking kelp in this pot of water I’m making dashi We serve tonjiru in the lunch menu, so we will use that broth “Ganmo” is also available. “Ganmo” is made by deep-frying “Ganmo” is already sold as a pre-fried product However, the taste of freshly fried ones is completely different, and since homemade, freshly made ‘ganmo’ is delicious, I want people to try the freshly made version, which is why I’m making it I will be making ‘ganmo’ now. I have been draining the tofu thoroughly for a whole day shiitake Grate the ginger potato starch Hanpen is something like a binder that connects the ingredients together Yes, this is the salt from Onomichi It’s salt from a shop called Yamane Foods in Onomichi It’s delicious! It has a very rounded flavor with no sharpness A customer asked me, ‘Where do you sell that salt?’ From here, the store is a bit far It’s located about a 15-minute drive from Onomichi, so we try to sell it at the store as well I’m pickling vegetables using just this salt, and it turns out really delicious! I’ve been pickling since yesterday, and all I did was cut the vegetables and put them in That’s all it takes to make delicious pickles I try to use as many ingredients as possible from Onomichi The kelp I was just using is also from this salt shop What I’m currently offering is tonjiru, so I only use the first dashi In winter, when I was using awase dashi, I also used katsuobushi from Onomichi This is the batter for ‘ganmodoki’ Let the dough rest for a while The pickles are also well-received, and customers say to me, ‘You’re really good at making pickles.’ When I say, ‘I make them using only this salt,’ that salt sells well (Have you ever learned cooking somewhere?) I have never learned cooking and I’m self-taught Cooking was really tough at first since I had never worked in a restaurant My home is a single-parent household, and my grandmother often taught me how to cook The dishes at the restaurant are similar to the flavors of my grandmother’s cooking that I learned I will grill the thick fried tofu to make a side dish for the bento If I don’t prepare lunch and bento in parallel, I won’t make it in time for the opening hour This is ‘Daigakuimo’ served as a bento and lunch All the dishes are homemade There are customers who say they can’t eat store-bought pickles, so I try to make everything from scratch But it’s not difficult at all That’s why running the shop is enjoyable This is ‘ganmodoki’ There are indeed many tourists as well About half of the customers are regulars, and the other half are tourists I want to make sure both sides are happy I’ve added so many ingredients that this alone can be a proper side dish The ‘daigakuimo’ is made by steaming it in a ‘Staub’ without frying (Stove?) Customers often say, ‘This daigakuimo is delicious It’s so fluffy and tasty even though it’s not fried.’ When I’m asked, ‘How do you make it?’ and I say, ‘I make it with a Staub,’ the customer responds, ‘A stove? Where is it?’ Staub is the name of this pot Using cast iron enamel cookware like ‘Staub’ and ‘Le Creuset’ allows you to cook vegetables deliciously (Are you from Onomichi?) I’m from Tomaura I am from a place called Tomaura in Fukuyama City I originally worked as an insurance agent I was working as a salesman, and I was under a lot of pressure to achieve high sales results at my workplace I ended up taking my job there too seriously At one point, the work became too tough, and I ended up compromising my physical and mental health At that time, I was saved by the scenery of Onomichi and its restaurants When I came to Onomichi, I thought, ‘This place is really calming . ‘ moved here call others to come and join them Onomichi is a city that seems to grow with the people who move here, and it is also very welcoming to those who are relocating In some places, there are lands that don’t really accept outsiders, right? But the people of Onomichi are all very generous There are the good things from the past and the good things from recent times, right? The mayor also casually comes to the shop and eats here, saying something like ‘You’re doing great!’ You don’t really get to meet the mayor that often, do you? But the mayor of Onomichi is very down-to-earth and walks around casually It’s really interesting that he walks around casually like that We offer a wide variety of dishes So even if you come at 7:30, we’re doing our best to prepare every day Preparing dishes such as bamboo shoot stew on the gas stove The sweet potatoes have turned out deliciously The dishes and these unique pieces we use in the shop were all purchased from a secondhand dealer in Onomichi called Namera-ya We have Namera-ya, the secondhand dealer, produce dishes that match our shop and cuisine, which we use in the restaurant are many unique dishes, aren’t there? All of those trays are intentionally different in shape and color They are all old items All the utensils are sourced from the ‘Nameraya’ shop This is fried chicken Many of the shops are individually owned by local people The atmosphere in Onomichi is definitely different, isn’t it? Yeah, there are a lot of hills, aren’t there? Still, it’s fun It’s a city where walking is enjoyable, with the fun of exploring and sightseeing The rice is produced in Shimane Prefecture We purchase a year’s worth of rice from Shimane Prefecture and transport it by truck Today, there were 12 bento orders For lunch, there are two types of rice: 15-grain rice and white rice cooked in a traditional pot 15-grain rice doesn’t cook very well in a traditional rice cooker Let it sit for 1 hour like this to soak Bamboo shoot stew Onomichi is famous for its lemons You can really taste the sweetness of the sweet potatoes as they are, so I don’t add much sugar In my cooking, I don’t use strong seasonings; I try to make most dishes without using too many condiments although ‘ganmodoki’ is also a fried food, I think the guilt is less than when eating high-calorie fried foods since it’s mostly tofu (What kind of customers are most common?) Almost 90% are women If a man comes, it’s often the boyfriend or husband accompanying that woman who comes along However, there are definitely male customers as well! Most of the customers are nice This will be made into a white sesame dressing This will be boiled briefly I use white sesame dressing for lunch , That piece of meat is quite large, isn’t it? I make the fried chicken because people tend to be happier with bigger portions It’s complete This is bamboo shoots with bonito flakes The side dishes in bento change with the seasons We incorporate seasonal ingredients It’s nice when a bento is packed with lots of ingredients, isn’t it? (The side dishes look plentiful and delicious!) Since we are grinding sesame seeds and adding them, there is a really nice aroma of freshly ground sesame, isn’t there? Now that I am in a position to raise my own children, I feel the greatness of my father Dad is amazing In middle school and high school, we used to bring our own lunch boxes to school, right? My dad has always been the one who made those lunch boxes for me So, in my mind, lunch boxes are associated with my dad Memories of my dad Dad makes homemade tamagoyaki and prepares it for three people every morning, right? Yes, three servings, that’s amazing! Moreover, my father’s bento was very well received When a friend suggests exchanging side dishes for lunch boxes, My dad’s omelet is so popular that it disappears quickly (Is the origin of the dishes here tied to memories with your dad?) Yes. It’s the taste of memories with my dad This is our salt rice ball, but it doesn’t have any filling inside However, the rice cooked in that traditional pot is delicious! I want you to experience that flavor, so I’ve intentionally served it as a salt rice ball In the past, someone wrote in a review of the shop that there were no fillings in the rice balls I believe that rice balls without fillings can be delicious too, and that’s how I approach it The other day, I made clam soup with the clams I bought at that fish shop, and it was really delicious The rice in the bamboo steamer isn’t cooked yet, but there’s a technique called ‘tenchi gaeshi’ where you flip the rice inside to let it dance around once I’m flipping it over with the image of turning it upside down Then, I will heat it on low again for 15 minutes It’s done! We open at 11 o’clock Hello, thank you for waiting This is the vinegar for before the meal This is the fig vinegar from Onomichi Jousu It is said to have the effect of moderating the rise in blood sugar levels from the food you are about to eat I carefully shape each rice ball one by one Since all seats are at the counter, one of the pleasures is enjoying conversations between customers and the owner while watching the dishes being carefully prepared right in front of you, which makes for lively conversation My hands are really red The rice cooked in a hangiri is extremely hot Rich and flavorful pork miso soup made with carefully brewed dashi It’s always really busy after the opening hours start I really want a dishwasher, but I don’t have space for it Business from 11 o’clock is going smoothly, but it will turn into a panic from here It’s hectic because I have to do the dishes while working This is the last bamboo shoot Thank you very much Usually, we can gather a lot They are a regular customer They have been a regular customer since we were operating in a shared kitchen before They are really popular, aren’t they? As soon as the noren is hung up, a lot of customers come in, right? We are grateful for the customers with reservations I will make sure to come back with a proper reservation Yes, please Thank you very much It feels like a request to subscribe to the channel! It’s freshly harvested bamboo shoot That’s right. The customer from earlier used the bamboo shoots they gave me the other day as one of the side dishes for today’s lunch box Some customers leave and new ones arrive immediately Busy times continue It looks really delicious It seems like it will be delicious and healthy There are a lot of vegetables, and it’s really healthy and delicious That’s great! Thank you very much The ‘ganmodoki’ was very soft and really delicious I’m glad to hear that. Thank you It’s hard to find freshly fried ganmodoki, isn’t it? The ganmodoki was crispy on the outside and fluffy on the inside, and it was delicious The onigiri was also tasty, and you definitely dip it in egg yolk, right? I want to dip that rice ball in egg yolk Onigiri lunch: 1500 yen I was filled with love and satisfaction from the homemade meal, both in my heart and my stomach! Thank you for the meal♪

今回撮影をお願いしたのは広島県にある「小料理屋　実」さん。
もともと築100年超の古民家を改装したおにぎりと小料理、お弁当が楽しめるお店です。
路地裏にあるにも関わらず口コミで人気のお店で、この日もほぼ予約で全ての席が埋まりました（完全予約制のお店です）
父子家庭で育ち、お父さんの手作り弁当とおばあちゃんの料理で育った女将さんが作る料理はどれも丁寧で、どこかにやさしさやなつかしさが込められているように感じます。
さらに地元の食材や調味料をふんだんに使った料理はどれも見た目も綺麗で美味しく、お客さんからも味や見た目に感嘆の声が上がっていました。
観光地でこういう地元の食材を多用した料理って本当にうれしいですよね。
尾道にまた行きたくなるお店でした。

※食材ロスをなくすため『完全予約制』なので予約がないと入れないのでご注意ください

小料理屋　実
広島県尾道市久保2-20-2
https://www.koryoriya-minori.com/
instagram@koryouriya_minori

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