トラック兄貴と働く男が押し寄せる！５１歳スーパー女将が朝５時から仕込むロードサイド激シブ大衆食堂を密着！

トラック兄貴と働く男が押し寄せる！５１歳スーパー女将が朝５時から仕込むロードサイド激シブ大衆食堂を密着！

Trucks crisscrossing the port roads of
Kitakyushu : An up-close look at Yocchan Shokudo! I’m Yotchan . (S) How long have I been a chef? 30 years. 30 years as a chef . Today’s star is the
51-year-old powerhouse kitchen boss. She constantly juggles three or more
dishes simultaneously . Her one-woman prep
work is terrifying… Since most customers are workers, I want them to eat cheaply and fill up . 90% of customers are workers in
uniforms. At lunchtime , the place is packed with
trucks!! ! First and foremost , it’s delicious!
That’s the most important thing . I absolutely love their karaage here . The number one popular item is the
karaage. It’s slightly sweet and juicy . A wide variety of side dishes . Even the big guy is stuffing himself
with the insanely tasty menu! Yocchan Shokudo’s specialty: the diverse
600-yen bento boxes . Filling the bellies of the workers… Please make it a large portion. The large bento portion comes with 300g of rice … Yes, thank you!
Welcome! Good morning! When you do work you love , it becomes
your place Yocchan Shokudo, beloved by regulars Even the big guys walking down the street…
Nakabayashi-san) Good morning ~ Big Guy)
Good morning~ The staff all have a great vibe, and they greet you like that , “Have a good day!” Have a good day! They say “Have a good day , ” and it makes you want to do your best. I started this diner because I wanted customers to eat warm meals. Supporting Nishikō with delicious food and
warm hospitality . Starting our close-up
on the famous proprietress! Nishikō Port Town, Kitakyushu City ,
Fukuoka Prefecture . A port area where
many factories and transport companies
gather. Founded 2020 . Yocchan Shokudo. Nishikō’s port cafeteria supporting
workers . 5:20. Close-up begins! Owner Mie Nakabayashi arrives for work. “I’ll be counting on you today!” “I’ll open from the back~!” To the back of the shop . “Heave-ho!” Unlocking the back door to enter the shop. “Here , have a drink of this.” We were promptly offered tea . From here, Ms. Nakabayashi’s incredible
solo prep work begins. Cooking rice . Adding honey for sweetness and to combat
fatigue . Cooking rice in three rice cookers, then
later in a large pot too. Moving on to preparing bento side dishes. “This is for making bento, so it’s morning
hot. ” “Hot” means… the kind you place on the
far left . For the bento’s side dish. Daikon radish . Peeling . Setting up the frying pan for the next
task . Cutting the daikon. Putting it in the pot . S) You’re wearing chef-like attire,
aren’t you ? S) Were you originally that kind of cook? I
started out with teppanyaki. Then wedding cuisine and buffets . S) How long have you been a cook? Thirty years. I’m 50 now . Maybe 51. I fudge it sometimes. I started the cafeteria because I wanted customers to eat warm
food. Home cooking . That’s the image . Mirin . Soy sauce . Taste test. Seems like the flavor is just right. Boil pasta in the frying pan I prepped
earlier. On busy mornings, prep work happens
simultaneously . Stir-fry burdock root. Mix lightly and cook. Take out the frying pan. Time for a quick hydration break here . Quickly wash the dishes and immediately return to prep . Sausages go into the frying pan over heat . Check the daikon, stir the pasta. Salt and pepper the sausages . Handle three pots and the frying pan all
at once. The first batch of sausages is done . S) When did this shop start? This is the fifth year. Before I took it over, an elderly woman ran Fukushima Shokudo for
about 50 years . That’s why the building is Showa-era. I wanted to preserve that . Sunflowers are energizing flowers, so I had “Manpuku-bou” written here. Adding bright colors to the truck-heavy
West Port . Second batch of sausages. Carefully made slits burst open, achieving
perfect browning. As soon as one burner opens up , the next
pot arrives. The simmered dried daikon radish is done. The pasta is boiled. Rinse it in cold water . Drain thoroughly and toss into the frying pan . Season. Once
done, transfer to a container to cool
slightly . S) What time did you get up today? I got up at 3:30 , took it easy for a bit,
then came in . S) What time do you go to bed ? Sometimes 8 PM,
sometimes 10 PM . S) By the way, today ? I went to bed at 10. When you get older, you just don’t have
the stamina anymore . Even if you have the willpower … S) You don’t look it. Really. Separate the enoki mushrooms and add them
to the pot . S) Is there a reason you do this stuff
in the morning? At Nishikou, truck drivers start early, so they finish early too . That’s why . Dissolve the miso. Miso soup is done. This is for takeout. This is for dine-in . S) What prep is this for? This is for hamburgers . Su ) Everything is prepped in advance . If we
can’t finish in time , we prep after work
. Sometimes I stay really late, like until
9 pm. Su) 9 pm? Yeah. I leave around 9 pm, but sometimes it’s late. Su) Long hours… Yeah, I do it because it’s my own shop . The rice is done. Put it in the warmer . And measure out the rice for the next
batch right away . Mr. Nakabayashi measuring rice. Notices a regular walking outside . Mr. Nakabayashi) Good morning~ . Man) Good
morning~. (It’s always) like that . Camera guy)
Heheh w Hamburgers sizzle deliciously. Chicken cutlets fry up . More chicken cutlets come out . The work continues endlessly without
pause . No mobile sales today, so it’s easier,
right? The tireless, powerful Nakabayashi-san . S) About the shop’s name… S) “Yocchan Shokudo” is… I’m Yocchan. I’m at Yocchan’s now,” chicken ~ or
something. Isn’t that easier to say ? Yocchan mode fully activated. Truly
“Yocchan Shokudo”. 6:25 . Rush hour traffic picks up. Chicken cutlet . Then fried chicken. Carefully coating them in flour before
frying. Preparing the next batch, but immediately
called by the timer. The fried chicken comes out crispy. Pour oil into the pot. Chopped onion . Garlic. Curry powder. Water . Fry the chicken again. S) Nakabayashi-san, did you come here
because your Kansai accent came out? Yeah, I was over there . My younger brother is in Nara. He’s a chef without a right-hand man at a
restaurant . Huh! A Western-style restaurant? Haru?
Yes, that’s my brother . While that’s happening, the hamburg
steaks finish cooking . Tonkatsu . Next, pasta . S) Why did you choose the path of
cooking? Simply because people tell me it’s
delicious . That’s all . As you keep getting older , it becomes… well, I guess… your place
in the world . S) Cooking? Yeah. I think it’s like that with any job. If it’s work you enjoy doing . I don’t know about work you hate doing ,
but if you’re doing your hobby or something
you love, it becomes your place. I think your brother will have that day
too. The runny curry simmers slowly on the next
burner . Next, preparing the sauce. Finely chop the onions. It feels like how cafeterias cook , right? Housewife moms would think, “Yeah, that’s
how you do it. ” It’s got that rough-and-ready love to
it. There’s love in every step. Mirin. This is the base for the Japanese-style
sauce. Add various seasonings and finish it sweet
with a generous amount of sugar. 6:50 Staff arrive . Good morning! Time to put out the flag . Putting out the flag. A signboard stands in front of the shop . 7:00 Opening time. Parking lot. This week’s in-store set meal: 780 yen . Bento boxes available from 550 yen. In-store menu : Daily changing breakfast set meal 600 yen.
Lunch set meal 780 yen. Runny curry 550 yen . A la carte menu 80
yen. ~ Bento boxes come with your choice of rice
portion . Daily handmade miso soup 80 yen . A wide variety of seasonings are
available. From here, two people handle prep work and
bento making. Cook more rice in the large pot . Yotchan Shokudo uses over 10kg of rice
per day . S) Rice is expensive, isn’t it? We try not to lose money on it . Arrange salmon in the frying pan . S) Is that already done…? It’s done. The popular runny curry. Fried items keep getting added. Fried items complete. Flip the salmon . Thicken the Japanese-style sauce with
potato starch dissolved in water . Japanese-style sauce . And the salmon is also done . Rain starts falling outside. Make tamagoyaki. Crack the eggs . Around then, a man walks up to the shop . Good morning . Good morning. He buys a bento for work in the morning . See! Yeah. He’s been coming since about two months
after we opened. He comes almost every day except when he’s
off. He’s got a personality just like my mom . I catch myself thinking, “He says the same
things my mom would say.” The regular man orders the fried chicken
bento . Packing the bento ingredients . Four large pieces of fried chicken . Furikake seasoning . The fried chicken bento is complete . Your stamp card is full, so it’s free ! Once you collect 30 stamps, you get a
bento When you collect stamps, a 550-yen bento
gets 550 yen off ! Here you go. After finishing their pre-work chat , S) “Dad, is this your daily routine? ” “Yep, yep. Chat here, then head out. ” “Have a good day !” “See you later!”
“Okay! See you tomorrow!” Heading to work. Beside him , another regular greets him
and heads to work . Yotchan Shokudo, beloved by its
regulars. Prep continues . S) You fry an amazing amount of karaage,
huh? When we do mobile sales, we go through about 8kg . It’s mostly
karaage. Rolled omelette using a bamboo mat . Side dishes keep piling up. Line up the bento boxes. Check today’s bento sides . The daily special bento menu . Today:
Salt-grilled salmon, stir-fried veggies . S) Is there a reason you set the prices
so low? We have a lot of workers. I want them to eat until they’re full
without spending too much . Laying pasta in the bento boxes . Fried chicken . Two people packing the sides from both
sides . Cutting the chicken cutlet and putting
it in the bento box. Sprinkling powder on the chicken cutlet . S) What did you just sprinkle on ? This is a secret ingredient. Sauce.
Sausage. Hamburger steak. What should we
put next to the hamburger steak today? Hmmm, hold on a sec . Okay! We put lids on the finished bento boxes. Display near the entrance . Fried chicken, chicken cutlet . Nakabayashi-san just keeps making side
dishes. Making tamagoyaki again. Is the tamagoyaki here sweet or salty ? Hmm, depends on the weather . S) It depends on the weather?? What
about today? A bit sweeter and richer. Sometimes dashi-flavored , sometimes just soy sauce-based . On hot
days, I don’t make sweet ones . I only serve rolled omelette
occasionally . The menu changes daily to match the day . Spring rolls next to the hamburger
steak. Fry the spring rolls. Take out the pork. Cut into bite-sized pieces . Today’s daily special stir-fried
vegetables. Adding sake to the meat makes it tender,
right? It also removes any gamey smell . Salt pepper Next to that, stir-fry the vegetables . Continuously moving items from the fryer
to two pans within the kitchen . Seasoning. Once the vegetables are wilted, combine
them with the meat . Stir-fried vegetables . Pack the stir-fried
vegetables . Rushed back to the kitchen by the timer. The spring rolls are done. Plate the pork cutlet too and carry
everything out at once. The second staff member arrives. The two staff members are sisters. They
support Ms. Nakabayashi with
well-coordinated movements. The daily special: grilled salmon.
Salt-grilled salmon, served with soy sauce . Nakabayashi-san cuts sausages again. Regulars frequently pass by the shop while
preparations continue. A customer arrives . Chooses a bento box. Selects the Karaage Bento . Orders the “Geki-mori” (huge portion) of
rice. Packs in steaming hot rice . Here you go! Have a good day! After seeing them off, she immediately
starts the next task . Bento preparation is nearing completion. The table is filled with bentos . From here , she’ll make more as needed,
watching how quickly they sell . Pork cutlet: 600 yen. Salt-grilled salmon: 600 yen. Hamburger steak: 550 yen . Stir-fried vegetables: 600 yen. Fried chicken: 550 yen. Chicken cutlet: 550 yen . Single side dishes are also popular. She rewrites the sign . Thank you . Miso soup is complimentary. Thank you as
always! The handwritten sign feels warm. 8:57 Meat supplier (S) Do you deliver daily ? Daily . (Order volume) Not that high, is it ? S) I’d like to hear about
Nakabayashi-san’s personality . In a word: energetic . Thoughtful. Cares about friends . The food is delicious. You know , I absolutely love their fried
chicken. Yeah, I love their fried chicken too.
Yeah. I buy meat here and make fried chicken
with it. See you tomorrow then. The supplier seems to be a big fan of
Yocchan Shokudo too . Want to eat? For the morning set meal . Ordered the daily special morning set. Made a fried egg. Sprinkled pepper and covered it. Plated salad, spaghetti, and wieners. Placed the fried egg on top. Two pieces of karaage. Freshly cooked rice . How much do you eat? Do you always ask
customers like that? Yeah. He poured a generous amount of rice into
the bowl . Miso soup . Sorry to keep you waiting . The morning
set meal, right? Daily changing morning set meal, 600 yen . A hearty, substantial breakfast with
plenty of sides. Today’s small side dish is kinpira. You can request your preferred amount of
rice. The popular karaage . Juicy chicken, thoroughly marinated,
bursting with flavor. Fried eggs are a must in the morning. You can enjoy it your preferred style with
a wide variety of condiments. The seaweed-wrapped rice is exquisite. Fill up and recharge before work. Two men enter. “I’ll have the chicken cutlet today. ” (Rice portion) Regular is fine. More customers arrive. They grab bento boxes one after another . Have a good day! A man in work clothes strolls in alone. He’s a regular since opening day, a truck
driver . Just fried chicken today. Usually buys hamburg steak bento. Miso soup today, please. Seriously? You’re giving it to me? Thanks! Thank you . Have a good day . Since opening day . It’s just delicious! That’s the most
important thing. When buying single items, it’s fried
chicken . When buying bento boxes, it’s
hamburg steak . S) Is this your standard order? Standard! S) Thank you! Buying lunch here seems to be his daily
routine . Then the next truck arrives. A man gets out . Good morning! Without hesitation, he picks up the
salt-grilled salmon bento . How much rice? Regular is fine. Regular, please. He packs steaming hot rice. Here you go . Thank you . He heads back to his workplace . Trucks crisscross the roads of Nishi
Port. Here, he finally catches his breath. An order comes in over the phone . There’s no mobile sales today, but he’s
delivering the orders. Please. He heads out for delivery . Arrives at the first stop. On to the next destination. This one is also almost daily. A kind delivery service that delivers even
one item . And he finishes the last delivery of the
day . S) Is this workplace interesting? It’s interesting. The owner’s like that, right? S) Yeah , lol. They let me do it in an interesting
way . Waves to a regular customer who happened
to be there. Delivery complete. At the shop, prep and service continue . H-ha, welcome! A delivery guy. Peeks intently at the daily special bento,
but picks his favorite fried chicken bento. Adds an egg roll too . Please make it a large portion . Here you go, sorry to keep you waiting . Thank
you . Have a good day . S) What did you buy today? I bought the fried chicken bento. You come pretty often, about every other
day . Usually fried chicken or hamburger steak. The fried chicken is crazy good! That’s
how it goes. When she says “Have a good day,” it makes
me want to work harder. Mr. Nakabayashi’s warmth fills both my
stomach and heart. A man enters the shop. He orders the stir-fried vegetable bento
and the runny curry bento . I make the curry immediately. This customer always requests extra spicy
curry. I put rice into the bento box. I pour the curry sauce into the container . Runny curry . Thank you . Three men come in to eat inside . They order ginger pork, chicken cutlet,
and fried chicken set meals. They serve themselves rice and miso soup. You can have one free rice refill . Yes! Miso soup refills are not available . Yes! Preparing ginger pork. Stir-frying pork belly . Cooking briskly while chatting. Ginger pork with pork belly finishes
first. Next, pork loin. Seasoned sweet and savory. Once the sauce reduces, it’s done . A hearty ginger pork set meal with two
kinds of pork . Fried chicken and chicken cutlet are
done. Sprinkling secret powder on the chicken
cutlet . Sauce. Sesame. Plating the fried chicken too. Tartar sauce topping . Here we go. Let’s eat . The rice is
piled high, isn’t it? That’s the best part. I come every day. About 4 or 5 times a week . Fried chicken every day . Lunch set: Fried chicken 780 yen. You
can get one free bowl of rice. The popular fried chicken is a must-have
dish at Yotchan Shokudo . The spicy seasoning and crispy coating
are irresistible. A little sweet and juicy. I get a rice refill . I get a heaping
second helping too . I could eat endless rice with this fried
chicken . Thumbs up! What a cheerful lunch… A man comes in Hand him the bento, and he dashes off. Load up the rice, ready to hand it over immediately. Don’t forget the complimentary miso soup. And customers keep coming nonstop. Karaage bento! Chicken katsu bento ! Here you go!
Thank you. The man who had run an errand earlier
returned. Handed him the point card and payment. “Miso soup included today? Nice ! Thanks!” He headed back to his truck . S) What are you transporting ? Wheels—materials for making cars. Heading to Nakatsu (Oita) now. Comes here almost every day . Loads up at Nishiko Port and delivers to
various places . S) Do you come to the shop often ? Almost every day. The office is right next door, and well, it’s just delicious, right ? Like the karaage. The shop’s vibe is pure Showa, isn’t it? That’s nice. The staff all have a great atmosphere too, and they call out like that . S) Lastly, if you have a recommended
menu item, I’d love to hear it . Shaba Shaba Curry . It’s spicy and delicious . S) Does it go well with rice? It does~! Add some fried chicken or pork cutlet as
toppings it’s even better! Turns out the driver knew Yocchan Shokudo
inside out. He moved to eat his bento in the truck. 11:12 A trio finishing their meal and eating ice
cream . The bento comes with free miso soup
today , so the people inside are having
ice cream . Free service . Today’s Gratitude Day, you see. They carry the dishes to the return
counter . Thank you . We’re done eating . The bento boxes steadily decrease, and as they do, they’re immediately
restocked . S) Are you making more (bento) now? Yeah! One after another. Work-related vehicles
keep pulling up in front of the shop. A man in work clothes comes in to eat
inside. He orders the ginger pork set meal and the
fried chicken set meal. Plating the fried chicken. Making the ginger pork . Preparing plates later.
The ginger pork is done in no time. If the rice runs low , please let the
staff know . Always checking to make sure the rice
doesn’t run out. Taking the fried chicken bento . Extra large portion. This one is extra
large too . Frying additional fried chicken . As expected, the fried chicken bento is
the top seller again today. still the most
popular . S) What prep work are you doing now? Preparing the fried chicken now. Chicken thigh meat. Carefully scoring and cutting it . Large cuts. The cut meat is marinated in the secret
sauce. Handling customer service, sales, and prep
simultaneously. A man from the transport industry comes
in. Hesitates , but picks up the fried chicken . Regular portion of rice . The most recommended? The fried chicken bought today. The fried
chicken is done . A man comes in . Your fried chicken is ready! One karaage . And the rice? A mega serving! The overflowing rice weighs a whopping 400
grams!! Thank you. Today’s order is the fried chicken bento. Mega
size . S) Think you can finish it? I’ll try my best . S) What’s your favorite menu item? The fried chicken. That juicy burst of flavor when you bite
into it . S) About the rice portion in the bento … S) How many grams is the regular size? It’s all written up top. Regular: 250 grams. Large: 300 grams .
Some bentos total nearly 800 grams… Customers keep coming. Before I know it, only a few bento boxes
remain . S) How many customers come on your
busiest days ? If it’s just takeout, maybe around 50
people ? (Today) is on the lighter side . When they line up, quite a few people
bring their own bento boxes . Hydration break. Move the bento boxes to the register area . Popular fried chicken is prepared on the
spot if requested . As lunchtime approaches, more customers
dine in . Make curry udon, which isn’t on the menu . A customer just asked, “Any noodle
dishes?” So curry udon it is. Regular customer. When I have time, you know. Bring the roux to a boil. Thicken with potato starch. Add the udon. Mix. Plate it up. Runny curry udon . (Whimsical Menu) Conversation flows with regulars. Order for fried chicken bento. Make the bento immediately. Finished in no time . Fried chicken . Miso soup is complimentary. Order for chicken cutlet topping on the
runny curry . S) How many servings did we go through today? S) Easily 10 kilos . S) 10 kilos!? We easily go through 10kg. Customers eating in-store tend to eat
quite a lot, right? Since they can get refills . For bento, large portions are probably
more common. Timer rings. Fry chicken cutlet. Warm curry sauce. Plate salad. Round rice on plate. Cut chicken cutlet. Surround rice with sauce. Fried garlic. Runny Curry . (With Salad) ¥550 Topping
Chicken Cutlet ¥280 The spicy curry and chicken cutlet are a
perfect match. The chicken cutlet is light but thick and
satisfying. The smooth sauce is spiced to perfection,
whetting your appetite. It’s a flavor you can only get here, and
it gets addictive . Eat it with the cutlet and it really fills you up . You just can’t
stop the spoon. Good work today. The sisters clock out here . From now on, Mr. Nakabayashi runs the
shop alone. A man comes in to buy a bento . He quickly packs it and hands it to the
customer. A group of four arrives. He plates the karaage. He puts yakisoba on the griddle. Here’s your yakisoba. Finally, the hokke. He drizzles soy sauce over it . Everyone digs in. He hands out complimentary ice cream . Thank you! Finished eating, back to work . Have a good day! (S) Ms. Nakabayashi, what about the bento? Today, everything in the store and all the
bento boxes are completely sold out. As a special last-minute favor, they
prepared a hamburger steak bento . Hamburger Steak
Bento: 550 yen . A variety of side dishes keeps it
interesting. The main is a handmade hamburger steak. The sauce changes daily ; today it’s
teriyaki sauce. The hamburger steak is packed with
meatiness. It pairs perfectly with the sauce , making
the rice go down smoothly . And as a side, fried chicken. It’s the ultimate bento with all the side
dishes you could want piled on . It’s unbelievable it’s only 550 yen… Thank you so much for today! Q) I’d like to ask what you’re focusing on
or working hard on right now . A) I want to keep doing things at my own
pace and continue making dishes that
delight our customers , just like always .
Q) The most popular item is definitely the
karaage. A) We make our karaage stay
tender even after time passes . Q) In the
restaurant, it’s probably the runny curry?
A) Q) What’s your specialty dish? A) My
specialty dish?! My strongest suit is home cooking! S) And among those, what are you best at? Best at? Hmm , let me see… Miso soup or nikujaga (meat and potato
stew), I guess . S) Any final words? I’ll keep doing my best with a smile. Thank you for your continued support . 15:00 Closing time.

店名　よっちゃん食堂
地図　https://maps.app.goo.gl/VL6fBuQRCWCxTjHe6
住所　福岡県北九州市小倉北区西港町7-6

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