中毒者続出のニンニク炒飯が爆売れ！自動車メーカー勤務の男たちが殺到する最強町中華丨愛知町中華３選

中毒者続出のニンニク炒飯が爆売れ！自動車メーカー勤務の男たちが殺到する最強町中華丨愛知町中華３選

Yum! This is good! This is amazing! Delicious! Wow, that’s amazing! Garlic fried rice It’ll give you energy! All the garlic
It’s working The moment it hits The smell is really strong, so This is it!
That’s the feeling I get. Fried rice, extra large! For men after work
The ultimate Taiwanese ramen that hits the spot I really love this It’s stimulating. This spiciness. Yeah, it’s delicious! Maximum daily customers: 450!
A close look at the original Taiwanese ramen shop Aichi Prefecture, Kariya City, Sakura-cho
JR Kariya Station North Exit Immediately after exiting the north exit
You will see a red sign. A Chinese restaurant famous for Taiwanese ramen
“Nanyo Club Kariya Branch” A neatly organized kitchen Shop owner, Mr. Ando It’s been about 31 or 32 years since we started. Staff) There’s also Nishiki (a bustling district in Nagoya),
right? Staff) Is it the same management? They’re part of the same group. But the name
is just on loan The taste is… It’s a little different. Staff) Is Kariya the main store? Yes, it is. Making Taiwanese minced meat In a large wok
Stir-fry coarsely ground meat Stir-fry the meat along with the cooking juices that come out
and stir-fry together The ground pork is from the Mikawa region brand pork
‘Ichiban Pork’ is used 100% Sauté until fragrant Mix thoroughly Use two types: coarse and fine grind. Finish with a satisfying Taiwanese minced meat texture 13:5 Heat the wok Lard oil chili pepper Remove the broth from the sautéed ground meat Return the ground meat to the pan after removing the broth. Add the toasted chili peppers Mix thoroughly Add the seasonings you mixed earlier
add the cooking sake. Add the whole garlic cloves. Simmer thoroughly
Let the flavors blend Fried shallots Combine with the broth from the ground meat Transfer the remaining broth to a container. Ramen soup Ramen soup is made with chicken bones, pork bones, garlic
green onions, ginger, and seafood broth Shiitake mushrooms, garlic
Add seafood broth and simmer further Cut the onion Peel the skin
Add to the pork bone soup Add fried shallots
Add ramen soup Add to Taiwanese minced meat Add soup for stir-frying
Simmer further to allow the flavors to infuse Rinse the rice Rinse the rice with water
About 20 kilograms are used The rice is ready. Cabbage Preparing the banquet salad Lettuce Watercress Serve in a bowl Salad preparation complete Prepare the soy sauce for the ramen
Prepare the soy sauce sauce Add to ramen and char siu ramen
Warm the back fat Cut spinach for stir-frying green vegetables Spinach is used for stir-fried greens and pork bone ramen.
Used for braised pork and other dishes It’s mostly stir-fried greens. The spinach used in the popular stir-fried greens dish
Preparing a large amount of spinach Wash the cut spinach thoroughly Spinach cutting complete Preparing the newspaper 15:48 Other employees besides Mr. Ando also arrive at work
and proceeded with opening preparations. A chef from China has arrived in the kitchen. Cutting leeks Garlic chives cut Cabbage cut Used in dishes such as mapo tofu
Cutting tofu Tofu cutting complete Transfer the finished Taiwanese minced meat to a container Preparations for opening continue Menu cards
Menu boards and table condiments are set up Preparing the tatami-mat seating area Ambassador Hiromi Open the shutter Lay down the mat at the entrance Prepare the eggs Transfer the mixed egg mixture
and transfer it to a container to complete preparation Drain the washed spinach and prepare it. Set it next to the stove and prepare everything. Prepare the seasonings and beaten eggs. Pour oil into the fryer The rice is cooked Transfer the rice to a rice warmer. Set aside for fried rice Season with salt and umami seasoning Put on a hat and get ready
Preparing fried rice Egg Rice To be served immediately after ordering
Lightly stir-fry and prepare Wash the wok with a brush Fry shrimp crackers The kitchen is filled with various ingredients. Cooking staff preparing meals
Frying vegetables Add pork The stir-frying of vegetables and pork is complete Add ingredients such as green onions
seasonings are combined in a wok. pepper Ketchup Stir-fry soup Return the fried pork and vegetables Thicken with water-soluble potato starch Season with flavored oil The first dish is ready. Making the second dish
Add seasonings to beaten eggs and season Mix thoroughly Blanch the tomatoes in boiling water and peel them Green onions beaten egg Add peeled tomatoes The second side dish is complete Preparing the third dish Pepper Seasoning Flavoring oil Three side dishes are complete Soup Tofu Mushrooms, green onions Wood ear mushrooms, carrots Miso ground meat Season to taste Beaten egg Four side dishes are ready Serving rice into bowls The meal is ready Getting ready for business
Eat the meal properly 17:4 Fry the chicken karaage Fry the karaage once before opening.
When an order comes in, fry them a second time The preparation of the fried chicken is complete. 16 table seats
12 counter seats There are
approximately 30 Banquets are also possible The walls inside the restaurant are lined with menus Parking
Two parking spaces available in front of the store Business hours
Monday to Thursday 6:00 PM to 2:00 AM
Fri & Sat 6:00 PM to 3:00 AM Sun 6:00 PM to 12:30 AM
Last order is 30 minutes before opening. Table condiments
Gyoza sauce, chili oil, pepper Stir-fried greens 780 yen
Scrambled eggs with green onions 680 yen Garlic chive and liver stir-fry 850 yen
Taiwanese Sweet and Sour Pork 880 yen Shrimp Mayo 930 yen
Sichuan Mapo Tofu 880 yen Fried dumplings 480 yen
Our Special Taiwanese Ramen 750 yen Taiwanese Ramen with Minced Meat (Large Portion) 850 yen
Five-Ingredient Fried Noodles 750 yen Mabo Tianjin Rice 850 yen
Fried Rice 620 yen Bang Bang Chicken 750 yen
Snack Char Siu 680 yen 100% pure domestic pork used
Original Taiwanese Ramen Opens at 6:00 PM Customers were lined up in front of the store
Customers entering the store one after another Right after opening
the tables were filled Two customers (one male, one female) arrive Stir-fried green vegetables My pride and joy Taiwanese ramen Ordering rich tonkotsu ramen Asked for the noodles to be cooked al dente Make stir-fried green vegetables
Heat oil in a wok Garlic, green onions Spinach Soup Flavored oil Drain in a colander and remove excess liquid One of the most popular menu items
Garlic-flavored stir-fried greens are ready Beer and stir-fried greens First, a draft beer. The stir-fried greens with garlic are exquisite. Boil the noodles. Pour the rich, thick sauce into the bowl Pepper Flavoring oil Pork bone soup Add the cooked noodles Menma, spinach, roast pork Boiled egg Nori Tonkotsu ramen Tonkotsu ramen
Hari-gane Excuse me Pile on the Taiwanese minced meat Taiwanese ramen Taiwanese ramen with green onion topping served Female customer
First, a sip of the rich soup… Then slurps the noodles all at once Enjoy the stir-fried greens
Enjoy the ramen Both of them savor the rich broth
to the very last drop A man enters the counter seat
A man enters the restaurant Orders eight-treasure vegetable dish and rice Prepare the Eight Treasure Vegetable Dish Add seasonings and soup In a separate wok, deep-fry
Add the vegetables and meat Seasonings Thicken with water-soluble potato starch Flavored oil Packed with ingredients and incredibly satisfying!
Eight-treasure vegetable dish complete Eight-treasure vegetable dish with rice Eating quail eggs Eat the rice as well The rich, creamy sauce of the eight-treasure vegetable dish
the white rice goes down smoothly! Every last grain
Clean plate! Finished every last bite of the eight-treasure vegetable dish! Left the restaurant completely satisfied. The shop owner himself
cleaned up the table after leaving Fry the chicken twice By frying twice
crispy finish Serve on a plate and the fried chicken is ready. Stir-fried garlic chives and bean sprouts The crispy bean sprouts are irresistible!
Stir-fried garlic chives and bean sprouts are ready! Making mapo tofu
Mix the seasonings and soup Ground meat, green onions, garlic tofu Thicken with water-soluble potato starch Flavored oil Mapo tofu Frying dumplings Crispy and juicy!
The perfectly cooked fried dumplings are ready Gyoza is ready! Enjoy the hearty
Chinese cuisine Leaving the restaurant completely satisfied Boiling noodles Place the cooked noodles in a bowl Pour the finished soup Top with seaweed and corn
Miso ramen is complete Make fried rice Add ingredients such as char siu pork and green onions,
previously prepared fried rice, stir-fry until fragrant Fried rice A regular customer who has been coming here for nearly 20 years Staff) What do you find appealing about it? Of course, it’s delicious. They’re open late at night. There are a lot of them now, but There weren’t any back then. Stir-fried tomatoes Cut the tomatoes Soup for stir-frying Peel the tomatoes Beating eggs Add seasonings and stir The fluffy and tender fried eggs are delicious!
Tomato and egg stir-fry is complete At the counter
Two men sit down Ordered stir-fried greens and a small bag. Toast with beer
Wait for the food Making stir-fried greens Flavored oil Drain thoroughly Stir-fried greens are ready. Stir-fried green vegetables It’s a small bag. 18:49 Taiwanese Sweet and Sour Pork Crispy fried chicken
tossed in sweet and sour pork sauce Top with cucumber Stir-fried greens and Taiwanese sweet and sour pork Frying dumplings The dumplings are done. The fried dumplings are ready. Three men
Three men enter the restaurant Kimchi fried rice and
Beef and radish with shiitake mushrooms stew Make beef and radish and shiitake mushroom stew. Deep-fry the beef Combine the soup and seasonings. Radish and tofu Return the fried beef Cut the shiitake mushrooms Thicken with water-soluble potato starch Flavored oil February’s recommended menu
Beef, radish, and shiitake mushroom stew is ready Staff: Do you come here often? Regularly? Staff) Do you have any recommended menu items?
any recommendations? Garlic fried rice, large portion. It’s delicious. The moment it arrived The smell is really strong, I’m suddenly really hungry. This is it!
That’s exactly how I feel. Making stir-fried leek and liver
Deep-fry the liver Remove the fried liver
Remove the fried liver with a strainer Stir-fry the leeks and bean sprouts Season with seasonings Pepper Salt, umami seasoning Flavored oil Add the fried liver
Return to the wok The spicy and savory seasoning and liver make this dish a powerhouse of energy!
Nira-leba stir-fry is complete Frying additional fried chicken Serve to the group
Serving fried chicken with sweet and sour sauce on a large plate Stir-fried dish for the group Making habanero sauce for chicken breast Habanero powder February’s Recommended Menu
Habanero sauce with chicken breast is ready Shrimp Mayo Making Taiwanese ramen
Boil noodles and bean sprouts Drain the noodles thoroughly
Serve in a bowl with green onions Garlic chives Top it off with plenty of our famous Taiwanese minced meat. Pour in the ramen soup Signature dish! Plenty of Taiwanese minced pork
Our pride and joy Taiwanese ramen is complete Taiwanese ramen A customer who came on a business trip
Enjoying Nagoya’s famous Taiwanese ramen This is my first time here It’s pretty tough, isn’t it? It’s delicious. Enjoying Taiwanese minced meat Proudly serving Taiwanese ramen for 750 yen Taiwanese ramen topped with plenty of minced meat is
the signature dish of the Nanyo Club. The chewy, medium-thin noodles
Taiwanese minced meat and soup blend perfectly A mild spiciness with
garlic punch that leaves you wanting more A flavor you’ll want to enjoy again and again! The deliciousness of Taiwanese minced pork melts in your mouth
The soup is also irresistible… Delicious! 19:00 The customers are mostly office workers
local regulars. Stamina ramen Making Tianjin rice
Serving rice in a bowl Prepare the ingredients such as green onions and beaten eggs
and set aside Pour the creamy sauce over
and the Tianjin rice is complete Mabo sauce with ground meat Mapo Tianjin rice With garlic!
Stir-fried green vegetables Making mapo rice Pour the finished mapo tofu over the rice
Mapo rice is complete 19:26 Making garlic fried rice Add plenty of garlic The bold garlic flavor is irresistible!
Garlic fried rice is ready! Garlic fried rice. After work
Two male office workers I really like this My favorite Taiwanese ramen
in one big gulp… The kick of garlic fried rice
with a satisfying crunch I really love stir-fried greens I like gyoza. Gyoza is delicious, isn’t it? Which one should we have for dessert?
(Taiwanese ramen or garlic fried rice) Today is Friday after all. I added garlic. It doesn’t matter tomorrow. Making Taiwanese mixed noodles
Put the seasonings in the bowl Garlic chives, watercress
Green onions, seaweed, and Taiwanese minced pork as toppings Egg yolk Taiwanese mixed noodles Taiwanese ramen 20:14 The counter seats inside the store
remain fully occupied. and empty tables are cleared immediately. Make fried rice noodles The noodles soak up the rich flavors of the generous toppings—delicious!
Fried rice noodles are complete Making Mabo Tianjin rice Serving rice in a bowl Make mapo sauce with ground meat Add cornstarch dissolved in water to thicken Season to taste Mabo Tianjin rice is ready. Taiwanese ramen Taiwanese ramen Staff) Nanyo Club’s Taiwanese ramen is Staff) Compared to other restaurants,
any distinctive features? The minced meat is domestically produced. “Ichiban Buta” from Mikawa brand of pork
and Well, other than that, it’s better than other stores. I think they use more minced meat. In terms of volume, I hope it will be enough to fill you up. The spiciness is milder than at Ajisen.
so it’s not that spicy. I think it’s easier to eat. 21: Up to 450 customers visit per day!
Customers keep coming in today as well Taiwanese minced meat Stir-fried with my signature Taiwanese minced meat
Fried rice is ready Two men enter the restaurant Order Taiwanese ramen Taiwanese ramen First, a bite of Taiwanese minced meat… The Taiwanese ramen has a spicy kick
Taiwanese ramen is delicious! Making five-ingredient fried noodles Pepper Stir-fry the seasoned noodles and ingredients until fragrant. Flavored oil The fragrantly stir-fried noodles and ingredients are absolutely delicious!
Five-ingredient fried noodles are complete 22:06 Fried rice, large portion Making stir-fried leek and liver Deep-fry the liver Bean sprouts, leeks Season with seasonings Add the liver and stir-fry The stir-fried leek and liver is complete. The two of them skillfully
Serving Taiwanese ramen Taiwanese ramen Six men sitting on the tatami mats Enjoying spicy Taiwanese ramen Staff: How does it taste? It’s delicious. It’s spicy. This spiciness. 22:22 Make meat peppers
Combine the soup and seasonings In a separate wok, deep-fry
Add the vegetables and meat Seasoning Thicken with water-soluble potato starch Flavored oil The bamboo shoots and bell peppers mixed with the filling are delicious!
The meat and bell pepper dish is complete! Making mapo glass noodles Spring rain Flavored oil The spring rain noodles soaked in soup are irresistible!
Mapo spring rain noodles are complete! Garlic fried rice is served Delicious! This is it! Four men who are martial artists
Four men Staff: Is training over? I was lifting weights until just now. Staff) Nanyo Club
Do you come here often? Yes, I do.　 Staff: Is there anything appealing about it? The food is delicious overall. Garlic fried rice It’ll give you energy! All the garlic
It’s working 23:36 Two men enter the store Mabo Tianjin rice Nira Tamago Cheers with beer
and wait for the food… Mabo Tianjin rice Making Scrambled Eggs with Green Onions Season the beaten eggs
and mix thoroughly Leeks The beaten eggs seasoned earlier The fluffy, runny soft-boiled eggs are irresistible!
Scrambled eggs with green onions are complete Fried rice is also ready. It didn’t take even 10 minutes
and it was gone in no time… Enjoyed every last grain! Finished it all neatly and left the store One male
Ordered five-ingredient ramen and bang bang chicken Prepares five-ingredient ramen
Prepare green onions, wood ear mushrooms, bamboo shoots, and carrots Quail eggs Chinese cabbage Ramen soup Seasoned with condiments Flavored oil Place the ramen soup in a bowl
boiled noodles Top with lightly simmered ingredients
Five-ingredient ramen is complete This is five-ingredient ramen. Mix the noodles and soup thoroughly. Once the noodles are well mixed,
slurp them up in one go Enjoy the generous serving of mixed vegetables Bang Bang Ji Finished eating ramen
and took a bite of the bang bang ji… continues drinking beer Finishes eating neatly and leaves the store 0:42 Garlic-topped fried rice First-time garlic fried rice Awesome! Delicious! Wow, that’s amazing! Wow, that’s some garlic! I’ve been coming here for a long time, but They said they’ve never been here before, I introduced you for the first time. It’s delicious! Staff: Do you have any recommended dishes? Definitely the garlic fried rice with gravy. This is the real deal. You have to try it. It’s amazing! It flew off! I want you to eat while sweating. Really. Two men enter the store. Taiwanese ramen and
rich tonkotsu ramen Tonkotsu ramen Taiwanese ramen Tonkotsu ramen Taiwanese ramen. Ramen after work is exceptional. 1:11 Taiwanese ramen Yeah, it’s delicious! 2:06 Closing time Preparing The last customer leaves the store completely satisfied. Tasting Garlic fried rice, large portion, 830 yen A dish with a strong garlic kick
that whets your appetite Fluffy and fragrant
stir-fried rice is irresistible The garlic punch hits you in the first bite
fills your mouth… The flavor is so good you can’t stop eating it! Today’s number of customers is an astonishing
130 groups and 302 people Kitchen cleaning Sink cleaning Clean thoroughly A clean kitchen Closing the shutter Raise the chair Sweep the floor Don’t forget to wipe with water Lower the chairs
Post-closing cleaning complete Tomorrow again from 6 PM to 3 AM
The shop owner works too hard… The employees are gradually heading home. I think we’ll be done by 4 a.m.
There’s a daily report to submit Nanyo Club’s Taiwanese ramen!
It was the strongest local Chinese restaurant with overwhelming popularity. Aichi Prefecture, Nagoya City, Naka Ward, Sakae
3-minute walk from Fushimi Station A popular Chinese restaurant with a 75-year history
“Gyoza no Kouran-en” 11:28
Close-up start Staff: What preparations are needed? Making soup and char siu. Cutting vegetables and making dumplings That’s about it for today. What are your business hours? From 5:00 PM to 11:30 PM They start preparing early, don’t they? The amount is enormous.
The amount of preparation 20 kilograms of onions Sorry, that’s all. Please Preparing for the 5 PM opening starting at 11 AM Mung bean sprouts for mung bean sprout noodles, green onions, and ramen A little chicken and pork bones Skim the scum off the soup The broth Vegetable scraps and such. Kelp, etc. And mackerel Wet it once with water to prevent it from breaking. Then squeeze it tightly. Staff: That’s quite a lot of bell peppers. We make a lot of green pepper and pork stir-fry. Yesterday, all of this green pepper and pork stir-fry was served, In one day? Yes, that’s right. There are about six in there.
and that’s 10 packs. So about 60 are sold in a day? Yesterday’s already gone, huh? Not every day. Just night shifts
That’s amazing. Thanks to you
we managed to make it work just with nighttime operations. I’m grateful that I can manage to get by. If I had to do it during the day,
I couldn’t possibly survive. The last one I cut was sweet and sour pork or eight-treasure vegetable stir-fry. Use it over there. Stir-fried leeks, Chinese rice, and five-ingredient fried noodles Staff: What kind of shop is it? Noodle shop It was decided by the previous owner. We’ve been together ever since. Is your husband the second generation? He’s the third generation. It’s the third generation, isn’t it? This is roughly what you can do in a day. I wonder if it’ll be about three balls. That many? Like green onion ramen? Green onion head Negikubi is a snack, you know. It’s a mixture of green onions and char siu. Or char siu rice? I usually use these three dishes. What is the most popular? You’re already a green onion head. You’ll definitely get a leek head. because everyone will take it as a snack. I thought the preparation time was early, but So that’s why. This is the hardest part to cut. It’s the part I hate the most. Even though it’s the one I hate the most, it’s the one that comes out the most. I have to bow my head and cut it off, but… 13: Bamboo shoot Staff: The kitchen is pretty clean, isn’t it? It’s pretty clean, isn’t it? I’m really busy right now. I haven’t had time to clean up. I see. I’ve cleaned it up as much as I can, though. It feels like it’s been passed down, doesn’t it? Yeah, I guess so. That’s how the previous generation was. That’s something you can’t change, right? That’s how I was taught, too. I’m not related by blood, you know. I’ve been working as an employee I’m quitting anyway
and was asked if I wanted to quit, I’m taking over, though. I see. How many years ago was that? How many years ago was that? Thirteen or fourteen years ago, maybe? When I was 40, I took over. Is the previous owner still alive? Yes, he’s doing great. I feel like I could still do it even if I were still active. Staff: Why do you cut the meat diagonally?
Why do you do that? So it cooks faster, right? Staff: What kind of meat is this? This is pork belly. Sweet and sour pork and other meat for cooking. And then there’s char siu around here too. The beaten eggs are for fried rice, or scallion and egg stir-fry. Staff: It’s different from karaage, isn’t it? No, it’s fried chicken. It’s fried chicken, isn’t it? With bones? Fried chicken with bones Salt Staff: What are you making? This is salted garlic. It’s salt specifically for fried rice. I’ve never heard of salt garlic before. Oh, really? Everyone always says garlic fried rice is delicious, but I put garlic in it. By adding it from the beginning, you don’t really taste the garlic that much, But salt alone isn’t enough, so Shrimp chili or stir-fried shrimp Or maybe shrimp tempura? If it’s shrimp stir-fry, with the shells on? For shrimp chili, peel the shells. Reservation call Staff: Are there a lot of reservations? Today is pretty slow, though. There are still some tables available. There are days when it’s fully booked, There are even days when we’re completely booked up. Char siu sauce Chashu used for scallion rice or char siu rice Wiping down seasoning containers Gyoza Staff: How many can you make? Just wrap two or three of these today. I’ve been wrapping them since last night. One sheet serves ten people. 8 pieces per serving 80 pieces Are they a bit smaller? They’re making them as bite-sized dumplings. Thin-skinned bite-sized dumplings I make seven or eight of these a day. If I spend two hours on it during the day, I can’t do any cutting. After the store closes It took about two or three hours Sometimes I do it, when I’m preparing. Even after closing? Yeah, yeah, yeah, yeah. It’s about 3 o’clock now. I’ll be at the store. Making 640 dumplings in two batches a day 15:59 Staff: Do you have any stiff shoulders or body aches? Yes, it’s tough on my days off. My legs cramp up like crazy. My shoulders were stiff and my arms hurt It’s getting worse every year. 16:50
10 minutes before opening Employees arrive 17:00 Store opens The shop owner has been preparing since 11 a.m.
and finally opens six hours later Fried dumplings 400 yen, ramen 500 yen Char siu egg 900 yen, green pepper and pork stir-fry 850 yen Fried Chicken with Garlic Sauce 900 yen, Mapo Tofu 800 yen Five-Ingredient Ramen 750 yen, Tianjin Rice 650 yen Green Onion Cold Noodles 850 yen, Cold Noodles 750 yen
(Summer only) Three customers arrived right after opening. Eight Treasure Vegetable Dish, Crab with Egg, Fried Dumplings, Water Dumplings Regular customer) Thank you! Let’s start with a beer to wet our throats. Cold tofu Let’s eat Thank you You even made cold tofu for me. But I’m worried about you, Tetsu-san. It’s okay, it won’t happen. Bite-sized, easy-to-eat fried dumplings
Pairs well with homemade chili oil Water dumplings Furong crab Stir-fried vegetables Everything here is delicious. Eight-treasure vegetable dish Sauce Yakisoba Fried rice Rice dish with soup Eight-treasure vegetable dish Sweet and sour pork Green onion, please, and fried chicken with garlic sauce. Fried chicken with garlic sauce I’m Yōrinji. The fried chicken with garlic sauce is the best. with the bones still on. Even if it came out as fried chicken,
it’s a size that would make you happy. Stir-fried bean sprouts Regular customer leaves Thanks for the meal! 17:50 Shrimp chili Tianjin rice Fried rice Sweet and sour pork ribs
Pork ribs with sweet and sour sauce Five-Ingredient Fried Noodles Five-Ingredient Fried Noodles 850 yen 18:55 Green pepper and pork stir-fry Mapo Tofu Fried dumplings, deep-fried dumplings Sweet and sour pork ribs, fried rice, please. Fried rice Sweet and sour pork It’s delicious. It’s the best! I tried sweet and sour pork for the first time here. I usually only eat the same things. Because I come alone.
If two people come, we can try different things. Basically, green onion rice, fried rice, and dumplings. Fried chicken Fried rice Everything is delicious! 20:10 Fried noodles Twice-cooked pork Five-Ingredient Ramen, Fried Dumplings Char siu rice, please Five-ingredient ramen. Mapo rice 21:03 Two fried gyoza, scallion tops, and stir-fried garlic chives, please. Green onion tops Finely chopped green onions and bean sprouts
Coarsely chopped char siu A dish that goes well with beer The shop owner stirs the pot nonstop Fried rice 600 yen Soup included Fried rice with salt and garlic 23:02
Employee meal The shop owner continues to handle orders alone On this day, the last customer receives their meal 23:13　
Closing a little early Thanks! Take care!
Thank you! The last customer has left. 23:25
Everyone cleans up Wipe down Clean the grease trap Clean the pot 0:02 Floor polishing 0:25
Cleaning complete Cleaning finished. From here on, it’s my job. Staff: You cleaned everything so thoroughly. Stop, stop! I can’t say it’s pretty, not even a little. I don’t think so either. Before, I really
I used to clean it well, but Now, customers come in nonstop, I don’t have time to do anything. I thought about doing it myself, but I’ve got my own preparations to make, I really can’t spare the time. Even on my days off, I have to prepare and restock. I do it, though. My body is exhausted. I can’t even think about cleaning up right now. What are we going to do here? I’m going to make the base for tomorrow’s soup. There’s a lot of chopping to do tomorrow, so… Just wrap the dumplings. We need to finish some of it first. The dumplings and sliced meat
There’s no way we can finish in time. Murobushi
A dashi ingredient commonly used in Nagoya Gyoza wrapper Staff: Are there any distinctive features? We use onions. Usually, people use cabbage or Chinese cabbage. In Nagoya, it’s the first thing they use. Onion-filled dumplings Apparently, it was thought up by the previous owner’s father. It was a hit. Thinning the skin
was apparently done by the previous owner’s father. Nowadays, the vendors
thinly now, In the past, we used to take the dumpling wrappers that the supplier brought, and rolled them out thin with a stick. Cut the box Then wrap it up It’s a mind-boggling story, though. The process of wrapping dumplings continues for about an hour and a half… Staff: Did you inherit this from your predecessor?
Was there a particular reason or event that led you to start? I was an employee for a long time, I guess we’ve been together for 20 years. I’m going to open my own shop too. It’s tough running it by myself, The previous generation was the previous generation, after all. There was no heir, after all. she was my daughter, you see. He said he’d give it to me if I wanted it. If you’re giving it away,
it wouldn’t be a loss for me, right? Even if you fail, I was told to give it a try There were quite a few customers, after all. Ordering materials 2:04 Thank you for your hard work. Thanks for working late. Thank you No, thank you. See you later, take care. The shop owner who worked tirelessly day and night
Working tirelessly to deliver that taste to customers tomorrow Amazing! Nagoya City, Nakagawa Ward, Miyawaki-cho, Aichi Prefecture Founded in 1969, “Gyoza-en”
Red Tianjin rice is a specialty Closed
Closed on Mondays and the 2nd and 4th Thursdays of the month Second-generation owner on duty A day in the life of a town Chinese restaurant with over 50 years of history Tianjin rice, stir-fried rice with beef Pork belly Dried kelp Shiitake mushrooms Add seafood Staff: What kind of seafood is in it? It’s a secret. It’s more like a trade secret. Homemade flavor seasoning. That’s the base, right? Staff: It’s the base, right? Yeah I use it for pretty much anything, though. I don’t reject ready-made products at all, though. If I think I can make it,
I just want to make it myself. I think I could make a flavor enhancer too. Staff) It has a nice atmosphere inside. Because I like antiques. I think it’s better to keep it old on purpose,
so I’m keeping it. If they renovate too much at a local Chinese restaurant,
the flavor disappears. I guess as long as it’s clean, that’s fine. That’s why I clean really well, though. It’s old, so it’s kind of… It’s not dirty, though. But it’s a little disappointing when someone says that. I feel like I did it. It’s been 50 years, so it can’t be helped, right? Staff: This one also has a really old feel to it. Cool, isn’t it? What kind of motorcycle is this? It’s a Honda Solo. My friend used to ride it. I just took it. I’ll keep it broken So it would run properly. I’m keeping it going, though. It’s still running? Yeah If you’re feeling up to it If you don’t keep the engine running it stops right away. Finish it by adding meat to the soup I prepared the day before. The sauce for the Tianjin rice dish Chinese soup with melted umami flavor Sake Homemade umami seasoning Special sauce The preparations for lunch are
almost done. We’re only serving red Tianjin rice, so Original blend of spicy chili oil Made with a sweet chili pepper base
not as spicy as it looks About 90% of my lunch is this Staff: How did you come up with that? There’s this older woman named Yuki who works part-time, I’m getting tired of eating the same meals every day, aren’t you? I used to like spicy food. I used to make all kinds of dishes spicy. and I’ve been making my favorite one I started offering it at the store just for fun, it started to increase gradually, Originally, Tianjin rice was more popular, but but then the trend reversed, If it sells, I might jump on the bandwagon.
and added it to the regular menu. It’s been about 30 years since then. The red Tianjin rice filling is complete! Lunch special
Donburi + Chinese noodles for 1,000 yen Red Tianjin rice is served quickly
Chinese noodles are soy sauce flavored and half-sized Named “Sazaen” by Jinsei Gyoza
A Taiwanese dish available only at Gyoza-en Taiwanese fried rice 900 yen
Recommended by the owner Miso Ramen 1000 yen
Noodles sourced from Daruma Shokudo Dry Tan Tan Men 1000 yen Sour and Spicy Noodle Soup with Mapo Tofu Opens at 11:30 Customers start arriving Egg with crab, meat, and green onions in Tianjin rice Cooking omelette over high heat Place the fluffy omelette on top of the rice Spicy red bean paste generously Pour the soup Place the drained noodles in the bowl Char siu, green onions, nori seaweed
Half ramen Red Tianjin rice + Chinese noodles 1000 yen Red Tianjin rice
A flavor you’ll want to try at least once! Spicy and delicious!
Gyoza-en’s signature dish A light soy sauce flavor that pairs well with rice bowls
Soy sauce-flavored half ramen Chewy, curly noodles with a good texture Pork belly char siu One more A set meal of Chinese rice and dumplings. We don’t make it very often, so we don’t have any ready. Chinese rice Top with a warm egg to finish!
Chinese rice Set ramen Another customer arrives Blowing on the steaming hot Tianjin rice to cool it down, then taking a bite Slurping the ramen from the set meal Finished eating in six minutes Two people came in
Red Tianjin rice set 2 Red Tianjin rice arrives First, take a bite. Tasting the spicy filling
A nod of satisfaction… The combination with Chinese noodles is perfect… It comes out quickly, doesn’t it? Staff: That’s right. If you want, I can get out in about a minute. Large red Tianjin rice Salarymen keep coming in. Gyoza Looks delicious Make some extra filling. 11:57 Orders for the red Tianjin rice set continue… Scooping up every last bit of filling and finishing it all
Full and satisfied! A group of three arrives Taiwanese fried rice 3
One with meat Prepare rice and green onions Set the dumplings Char siu sauce, homemade flavorful seasoning, ramen sauce Fried rice is served with soup Pour Chinese soup Soup complete Cut off the meat from the shank Quickly stir-fry in oil Sauce Make fried rice for three people Garlic chives Sichuan Chao Tian Chili Powder (Chili Pepper)
Good balance of spiciness and umami Oyster sauce Sake Taiwanese fried rice
Tender roast pork and Taiwanese minced pork in a hearty dish Taiwanese fried rice! Taiwanese fried rice with extra meat Garlic chips The dumplings are ready!
The order is ready. Scooping up fried rice with a spoon Yum! Delicious! It’s super delicious! I only made three kinds today. When you say “we have everything,” you can even wait an hour. I reflected on it and got scolded, but I cut it down quite a bit. A group of three arrived. Fried rice Mapo rice My father used to run a restaurant and came back from his apprenticeship in his mid-20s. I found this place available,
and just kept the same name. I used to work at a Sichuan restaurant. The seasoning is completely different from my parents’. Now I’m trying to adjust to the local taste. with a mild flavor, but Dry dan dan noodles Sichuan-style noodles Sour and Spicy Noodles
Sour and spicy ramen Wow! That looks delicious! Sour and spicy noodle soup can also be made without spice. Spicy! Making dan dan noodles The five-flavor chili oil, made from about 15 ingredients, is homemade. Pour the soup Add noodles Meat miso Watercress and cashews Spicy dan dan noodles 1000 yen Gyoza-en’s most popular ramen!
Spicy dan dan noodles with the rich flavor of dried shrimp Meat simmered in Chinese soup and served as char siu The meat used in fried rice or red Tianjin rice. After simmering in sauce for about an hour
let it cool slowly to allow the flavor to penetrate Staff: Is this how you prepare the broth for gyoza? Yes, that’s right. First, make the Japanese-style broth. With a juicy texture Dried shiitake mushrooms Dashi pack Japanese-style dashi for gyoza People who say Monday is depressing
are probably the exact opposite. Staff: Are you motivated? Not at all, I’m still on break. I think it’s about time to go to the store. I’ll come in to prepare even on my days off. I actually enjoy working here,
preparing here. I like it It’s my calling. Two types of minced meat, sake, salt, and pepper
Garlic, ginger, sesame oil Gyoza preparation Egg Garlic chives Cabbage Japanese-style broth The dumpling filling is ready! Wrapping the dumplings Ude meat It’s naturally a part with a lot of tendons. It’s really delicious when simmered. There was quite a bit of meat in the Tianjin rice, wasn’t there?
did you notice? Staff: Yes, there was quite a bit. That’s what we put in to give it a rich flavor. It kind of reminds me of crab, doesn’t it, Tianjin rice? But crab is a bit weak, so… I thought I couldn’t handle the spicy flavor. After cleaning up and preparing everything

0:00　刈谷）南陽倶楽部
地図　https://maps.app.goo.gl/y3s1hrnp7pSvwUbW8
住所　愛知県刈谷市桜町１丁目３３ エトワール 1階
URL　https://youtu.be/75uktK79U4A

49:56　名古屋）香蘭園
地図　https://maps.app.goo.gl/WSTmcAom5B7PYb9u9
住所　愛知県名古屋市中区栄１丁目７−４
URL　https://youtu.be/9TK8_vXa7tI

1:54:21　名古屋）中国料理餃子苑
地図　https://maps.app.goo.gl/vvwQxac9HVKw9UxT9
住所　愛知県名古屋市中川区宮脇町２丁目７１−２
URL　https://youtu.be/Mta-tyYfQNs

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

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