早朝５時半に巨大マシーンがまさかの破損。１８００人前のカレー作りに鉄人おじいちゃんが奮闘する老舗カレー店

早朝５時半に巨大マシーンがまさかの破損。１８００人前のカレー作りに鉄人おじいちゃんが奮闘する老舗カレー店

A Day in the Life of a 50-Year-Old
Roadside Curry Shop! The Star of Today is the Unique Owner Working Since 5 AM
He’s 77 Years Old Q) How long have you been making curry ? A)
Since I was 19 Q) How many hours do you simmer it ? A) About
12 hours, right? The bones dissolve completely, leaving
nothing behind It was supposed to be a massive batch in a
huge pot… Clang! The machine breaks down . Maybe tomorrow ? Unexpected filming halt?! Undeterred by trouble, he makes 1,800
servings of curry . The 77-year-old super
grandpa! I’ve been eating here since my freshman
year of college. You just don’t find curry like this
anywhere . The beloved owner’s pork cutlet curry
rush! A flavor you won’t find anywhere else. I’ve been coming here for about 40 years
now. It’s seriously delicious . S) How long do you plan to keep doing
this? Until I die. Munakata City, Fukuoka Prefecture . Along
National Route 3. Opened in 1969 . A long-established shop
with 56 years of history . 5:58. A faint light illuminates the shop
interior. In the large pot, a massive amount of
curry spices is already prepared . Master Tateishi Manabu (77 years old) puts on his apron. He heads to the kitchen . The lights come on. Today is a day for preparing curry from
the morning . He raises the arm. He checks the movement of each one. After confirming they work normally, he
lowers the arm . He adds water . S) How many servings is that ? Hmm … about 1,800 servings. S) 1,800 servings…?
It’s a number that makes you doubt your
ears… He adjusts the angle of the spatula and returns to the control panel . Here, something goes wrong ! !! One arm won’t move up or down. This won’t
mix properly. The machine’s broken . Haa~ This is a problem. Trying to move it, but it won’t budge . Haa~ This is hopeless . Abandoning it . Hahahaha www This won’t move. The cameraman helps, but it still won’t
move . Thinking about it won’t help. The master looks grim . Maybe tomorrow ? S) Tomorrow? … An unexpected problem arose early on. The master starts disassembling it . He seems to be trying to repair it . It’s not fixing easily . S) Does this happen often ? No. In 40 years of doing this , it’s only the second time . The cameraman helps again to try and fix
it, but … S) It can’t be helped . Want some coffee? S) Yes! www With nothing else to do , he checks the
newspaper . The second one . Twenty minutes pass in a flash. 7: 50. Staff arrive for work. He notices the presence of people but
can’t bring himself to move . Meanwhile, in the kitchen, the arriving staff begin preparations . There are 11 burners in total . The curry roux
was prepared the day before. They fill the food warmer with hot water, place the containers inside, and light the flame . Here , he puts on his triangular
headscarf and begins prep work. He sautés onions until they turn amber. The sautéed onions are done . Next, he melts the chilled, solidified
soup . Then, next to that, boil eggs. Transfer today’s portion of pork loin to a
tray. Crack eggs. Add milk to the eggs . The main dish is still cutlet. Spread out the chicken tenderloins . Season them lightly. Coat them with breadcrumbs for chicken
cutlet. Next, the chicken breast. Soak it in water . Meanwhile, the master… Maybe I should try a little harder. He continues the repair work . The tonkatsu preparation progresses. Cut the tendons . Salt and pepper. Arrange the next meat . Coat with flour , lightly dusting it off . Beat the eggs. Dip the pork in the egg. No more will fit. Coat with breadcrumbs . Scoop the meat with chopsticks in the
right hand, apply breadcrumbs with the
left . A masterful, swift technique . Moving on
to the remaining meat. The tonkatsu prep
is finished in no time. Curry prep begins.
Curry roux prepared over a week ago. Does
it taste better when aged ? Yes, yes. It tastes better aged. Transfer to the pot. Light the flame . Stir . Add more roux. Stir further. Once curry prep begins, the kitchen fills
with steam . Beef curry. Finished smoothly. Cover it and take out the next curry. The master will come later. He’ll adjust the flavor before putting it
here (in the warmer). Stir the next curry while thinning it with broth. S) Is this a different kind? This is beef. Not enough on its own, so extra batch. Here comes the greengrocer. Delivering vegetables to the refrigerator. This is Wakamatsu cabbage. Tomatoes. Munakata and Onga. We use a lot of locally grown vegetables. The extra beef curry is done. Next , a large pot appears. This time it’s spicy pork. Looks the same, but for spicy and sweet pork, we add extra
meat. Beef is added directly by the master. Soup. Ignition . Stir thoroughly. While mixing the curry, I’m concerned
about the machine… The master continues repairing alone. Reattaches the removed arm . S) Ah! It’s moving! Yesss! Activates the machine . S) Master! It’s moving~ It’s pistoning . S) Are you adding water? Just adding water. The height is mostly set now. After that, the chicken stock will
dissolve and add flavor . The machine mixes it, so I don’t do anything . Stopped the machine. It was supposed to be finished in the
morning , but today we’ll work on it after
the lunch service. Set up the well-used chairs. The master comes over. Adding meat . The master’s lighter won’t light. Immediate backup from the side . Mixing. Added more roux . Soup. Opening something . Master drinks it down vigorously. Mellow black vinegar . Health-conscious master. Blood flows well. Gotta keep going till I die. He downed it in one gulp . White rice. Pour curry over it. Taste test . S) How is it? It’s ready. Want some? S) I’ll have some later. Wipe the inside of the warmer clean . 1, 2, 3! Two of us carry the pot. Yo!! Transfer the roux to the warmer. Scrape it clean with a spatula. Simmer the next batch of curry . Keep adding roux to make more curry. This is 60 servings. One pot makes 60 servings. I wonder how many servings they make in a
day… Add broth to the curry roux transferred earlier to thin it
out. Curry prep continues endlessly . Preparations advance everywhere . Make the salad. Cucumber. Lemon. Tomato. The salad for the curry salad is complete . The rice is cooked. Transfer it to the warmer. Prepare the commercial rice . Steam the chicken. Steam it whole to keep it juicy. Used for the popular Hanamidori Chicken
Curry . The next curry is also in the finishing
stages. Check the flavor. Into the warmer. Curry making continues endlessly. .. Mild pork and chicken. 10:36 . The owner’s wife arrives for work. She immediately notices something’s wrong. ” It’s not running ! It broke down midway
?” “Huh!?” “It’s a mess. ” “S) It’s true . The machine?” Yeah. After 40 years of operation, only two
breakdowns. The wife can’t hide her
surprise. Tasting the mild pork curry . S) How’s the flavor, Master ? It’s okay. Meaning it’s okay, good enough. The wife handles the finishing touches . The soup. Adjusting the curry’s thickness . Finally , the chicken curry is complete. All curry preparations finished. Cleaning the dining area . Carefully mopping the floor. Wiping down the tables. Setting out the condiments . Table condiments : chili powder, salt,
soy sauce, and sauce. Two kinds of pickles . Fukujinzuke pickles are essential with
curry. Open the shutter . 11:00 Opening time. Roadside Curry Shop – 50 Years of Curry
Making . Set Menu . Business Hours: 11:00 AM – 9: 30. Spacious interior. Large tables. Round tables . Manga books packed tightly beside the
entrance. Ticket machine. Beef Curry Set 1310 yen. Katsudon 830 yen. Beef Cutlet Curry 1150 yen. Beef Cutlet
Curry with Salad 1250 yen. Chicken Curry Set 1170 yen. Spicy Beef
Curry 1270 yen. Beef Curry 870 yen . Mild Curry 740 yen. Minced Pork Cutlet Set Meal 1130 yen Fried
Shrimp Set Meal 1150 yen Pork Cutlet Set Meal 1130 yen Salad 400
yen Retro menu on the wall Pork Cutlet 1370 yen Tender Hana-aji Chicken Curry 990 yen Hanging the sign Yes , we’re open! The attached champon shop is run by the
master . The menu is champon only . A car pulls in right away. A man enters . Welcome! He buys a meal ticket and sits down. “Pork cutlet, please . ” The cutlet goes into the fryer
immediately. The wife scoops rice into a bowl . The cutlet turns golden brown. Freshly fried, it’s cut and placed on the rice. Spicy curry sauce is poured over it. The plate’s edge is wiped clean, and it’s
done . Spicy Pork Cutlet Curry: ¥1,050. For an empty stomach, pork cutlet curry is
the ultimate luxury. The crispy cutlet and spicy sauce are
irresistible . Thank you for the meal . Thank you. (At founding) Back in Showa
44, it was in front of Akama Station . Only beef curry back then. After moving here , we started with three
kinds, but chicken was added . S) How long has it been since you moved? Hmm, how long… Two men enter the shop . Hello. They order the spicy pork cutlet curry
with salad. They take their ticket stubs and head to
their table . Fry the cutlet. Plate the salad . Pile on a generous serving of rice. Cut the piping hot cutlet. The spicy pork cutlet curry (¥1,050) and
beef cutlet curry (¥1,150) are complete. Photograph today’s lunch . Pickles. Let’s eat . Delicious. You can’t see the ingredients, right? They’re simmered so thoroughly that the
meat practically melts. You can find it in many places, but curry like this is rare. I’ve been eating it since my first year of university—over 40 years now . S) The taste hasn’t changed from back then . It’s delicious . It was in front of Akama Station . Back then, I didn’t have money, so I couldn’t afford katsu curry. It was a
treat . S) What did you order back then? Regular curry. When I had money , I added salad . S) Today’s order is katsu curry with salad. That was my luxury back then. Satisfied with the taste of curry I’ve
eaten for 40 years. The chicken cutlet is fried. Cut it and place it on the rice. Pour the chicken curry sauce over it . Yui-chan, it’s ready. Here you go. The staff meal for the part-time girl is
chicken katsu curry and salad . Fueling up before the lunch rush . Next, making the Hanamidori chicken
curry. Lightly warm the steamed chicken . Scoop the rice . Slice the topping egg Crack it over the rice. Arrange the Hanamidori chicken on top. Pour the chicken broth generously . Drench
it with plenty of sauce. Hanamidori Chicken Curry: ¥990 + Raw Egg:
¥90. The wife takes eggs from the fridge and
heads to the back. She deftly coats shrimp in batter . She takes out the shrimp fry and serves it quickly. Customers gradually increase. They purchase meal tickets. An order for Beef Curry with salad. Sauce. Beef Curry: ¥870. Is that settled ? S) How old are you ? 77 years old . S) How long have you been making curry? Since
I was 19 . S) So about 57 years ? Yeah. S) Did you start the shop
yourself? No, my mother did . S) So the
master took it over? I see. A man in work clothes enters . Mild curry with salad. Brings cold water and collects ticket . ” Mild curry with salad, please .” Places
the ticket . Pours mild curry sauce. Served in a blazing 30 seconds after order . Adds dressing. Takes a bite of mild curry. ” First time. It’s lunchtime, so I felt like eating .” (S) How’s the flavor? Just right. Holds chopsticks in right hand to eat
salad. Eats curry with spoon in left hand . Washes it down with water to finish. Two women enter. Order spicy cutlet curry with salad and
beef curry . Order tickets placed. Kitchen staff check tickets and start prep
immediately . Frying cutlet . Rice packed halfway up the bowl. Beef curry. Cutlet fried crispy . Spicy Katsu Curry (Small) with Salad:
¥1050 Meanwhile, the master was… (S) What are you doing? Repairing the pot. After the machine, now the pot… A man casually walks in alone. Without hesitation , he buys a ticket for
the Minced Pork Cutlet Set Meal. He takes a newspaper and heads to a table
. Simultaneously, the next customer
arrives . This man seems interested in the
Hanamidori Chicken Curry . This Hanamidori Chicken Curry… He orders
verbally, not with a ticket . Fry the minced pork cutlet . Warm the miso soup . Handle both orders at once. Weigh the chicken. Place it on the rice. Pour the curry sauce . First, the Hanamidori Chicken Curry
(¥990) is complete. A dish featuring tender steamed chicken
that’s hearty yet refreshingly light. Served with Fukujinzuke pickles. First , a bite of the chicken curry . Then savoring the steamed chicken . A look of satisfaction… Menchi Katsu Set Meal 1130 yen. Two large, handmade menchi katsu patties. Heavily substantial menchi katsu . Packed full of meat inside. Delicious as is, but dipping in sauce adds
a punch of flavor. Pour both types of homemade dressing over it . Cut the menchi katsu with
chopsticks. Elegantly lift the piping hot menchi to
your mouth. Follow it immediately with
white rice . Then slurp down the miso soup. Balancing the meat patties, rice, salad,
and miso soup, I finished everything in no time . S) Already empty? When things got busy, I had to hurry a
bit. The next meal arrived . Stocking up for the lunch rush. The wife makes the karaage sauce. She uses only the egg whites for the
sauce, preserving the yolks in vinegar. The yolks go into homemade mayonnaise . Mixing. The karaage sauce is complete . S) Is the mayonnaise homemade? Well, for the mayonnaise in the dressing , it’s better not to break the yolks, you
know. But they inevitably break, you see. Even a
little bump… While she was speaking, the yolk broke . The dressing is homemade, you know. It’s been that way since long ago. In the back, the master, having finished repairing the
pot , was having his manju time. A group of four came in . “I’ll have salad and curry. ” So fast! Customers kept coming one after another. This is really… Beef curry . Any shrimp tempura set meals? Looks like they found one. Set the order tickets. Prepare the salad . Mild. Beef . Mild curry 740 yen and beef curry 870
yen complete. The cutlet’s fried. Spicy cutlet curry 1050 yen. You can enjoy various curry types . Next, cooking the shrimp tempura set and
cutlet curry . The shrimp tempura finished first . Plate it up . Add tartar sauce . Miso soup. Shrimp tempura set ¥1,150. Next , finish the cutlet curry. Cut the cutlet. The beef cutlet curry is done in no time. A couple comes in. They order this (pork cutlet). Try it. Beef cutlet curry with salad . Raw egg. The cutlet fries. Beef cutlet curry with salad 1250 yen .
Raw egg 90 yen. Making the pork cutlet. Pour sauce into a flavorful container . Dip the floured pork in egg. Coat with breadcrumbs. From here, the master takes over. Grill the pork and pineapple . Flip it. Finish by grilling for 4 minutes . S) Why add pineapple ? Pineapple? Preference www I like pineapple, you see Remove the cooked cutlet. Garlic powder. Plating. Pork Cutlet 1370 yen. Comes with rice, quite a generous portion. Pour sauce over it. Bite. Share and eat together . S) Is the cutlet your dad’s
responsibility? No one else can do it , so what can you do? It was originally a steakhouse . S) Around here? No, Sasebo. My hometown is here in Munakata, Akama Station area . S) Why did you become a curry shop? That area was a student town, right? So I thought curry would probably sell
best there. I started it, but now there are hardly any students at Akama
Station at all . That’s why I moved back here . S) Do you have a plan for how long you
want to keep doing this? Until I die . A man comes in. Curry set He orders a large portion of
minced meat cutlet. He hesitates a bit, then decides against ordering anything
extra. I prepare the side salad and plate the minced meat cutlet . A guy visiting during his construction
work break. “Mmm, delicious.” The homemade , large minced meat cutlet is packed with meat and incredibly
satisfying. “I’ve been coming here for about 40 years
now, since the shop was still over there .” S) How old are you ? 60 . S) Since you
were about 20? Yes. A flavor you won’t find anywhere else. It must have a lot in it, but you can’t
see anything. I like curry like this. A white light truck pulls in. Two men in work clothes come in. Beef cutlet curry. Pile on the rice. Place the freshly fried cutlet on top. The beef cutlet curry (¥1,150) is
complete. Cutlets are irresistible when you’re
starving . Next, chicken cutlet. Chicken cutlet curry (¥980) . A group of four local university
students come in. Isn’t this it? Yeah, I think so too. rice think this is it . Looks tasty, for sure. Hand over the meal ticket . Ordered four large servings of
Hana-mi-dori Curry. Prepared the steamed chicken . The wife scooped rice into large bowls. Poured the chicken curry over it . Four large servings of Hana-mi-dori
Curry completed at once. Looks super delicious. Let’s eat. Seriously tasty. It’s tender Hana-mi-dori Curry . S) It’s quite a lot, but we always eat this much, so it doesn’t
feel that much . We’re the American
football club . The American football boys devour it all
at once, finishing in just 10 minutes. Thank you for the meal . S) Are you full ? Satisfied . S) Could you really eat a
little more? Actually, we could totally handle another bowl . We belong to the American football team
“Palucas” at Kyushu University . We’re recruiting new members, so please
come join us! We’d appreciate it! Thank you very much. We’re full . The gluttonous American Football Boys
left completely satisfied. Ordered Beef Cutlet Curry. Crispy cutlet. Generously poured curry sauce. Beef Cutlet Curry 1150 yen. The curry spread generously across the
bowl, an unimaginable volume for a regular
serving. The perfect combination of curry and
cutlet . The curry, simmered for hours , had
ingredients that melted, releasing a
sweetness. The freshly fried cutlet filled our
stomachs with a satisfying punch . It was so delicious we polished it off
in no time… It’s so delicious you’ll
polish it off in no time… Also ordered boneless fried chicken for
¥200. Perfect as a side with the curry. The homemade fried chicken is juicy and
addictive. Meanwhile, the master was eating his
champon lunch . Then, a customer arrived. He hurriedly switched to service mode. He skillfully stir-fried the vegetables, added the noodles, and finished by garnishing with seafood . He served the first bowl of champon for
the day. The master watched over the customer . “Thank you for your meal . Thank you . ” He resumed eating his champon. The day’s
operations at the champon shop ended. 4:35 PM. He switched out the contents and
resumed making curry. The machine was running smoothly. He took the chicken out of the
refrigerator . Ready… go! Thirty kilos of chicken. Now we fry it all. Heat the oil to 200 degrees. Fry it in batches. Light the flame under the giant pot . The chicken is fried. Crisp the surface only at high heat . Put on the apron, serious mode. Wait for the oil to heat up . Repeat this process endlessly. Transfer to a tray lined with paper towels
to drain excess oil. Watch the pot… Su) You like eating curry? Can’t eat it . Just taste it . My stomach’s bad. Got gastritis and it’s been like this ever
since . Used to eat huge katsu curry bowls and
crash right out . Su) So that’s why you had champon today? Didn’t have anything else to eat. Ha ha ha . Su) You said the curry’d be ready around
11 p.m., right? Su) Don’t you usually sleep much? Got up at 5 today, so only 4 hours. Su) Four hours!? My eyes are already like this. We’re getting along well . Old folks wake up early, you know . Su) Even if I go to bed late I wake up when morning comes. I wonder what time I can go home today… Asking about the giant pot’s size. 180 liters, maybe? Enough for 3,600 people. Can you make that all at once? Yeah. Today it’s half that , 1,800 servings . What a crazy amount of prep… The temperature’s really picked up now. Tomatoes. This is bay leaf . The flavor keeps building . The chicken frying is nearing the end
too. Frying 30 kilos takes a lot of time . S) How many hours do you simmer it to
make curry ? About 12 hours, right? The bones dissolve completely, leaving
nothing . Customers only see the surface, so they think there’s nothing inside. That’s why they complain it’s expensive. That’s where the real effort lies. It’s gotten completely dark. Finally putting the chicken into the pot . Phew. The color is gradually changing. From here , simmer for another 3 hours . Haa… ~ After that, just add seasonings until 11
PM. Then it’s just waiting. It disappears completely, doesn’t it? The chicken… Overcoming the morning’s trouble, the
curry’s completion is in sight. Open until 9:30 PM. Customers seeking the old-school flavor
kept coming until closing. Located in Kitsuki City, Oita Prefecture ,
“Tateishiyama Drive-In” . Capturing the stomachs of working men .
The hearty, filling meals are a must-see! I always eat here before heading home. I’ve been twice this week . The offal is delicious. The offal’s good
too . The super popular plump offal set meal! Handmade stewed hamburg steak, yakisoba, omelet rice . The prices are surprisingly cheap . Loved by drivers and locals alike . We go
behind the scenes at this half-century-old
drive-in . Located in Yamaka-cho, Kitsuki City, Oita
Prefecture , along National Route 10 . Perched on a pass, it exudes a retro
vibe. “Tateishiyama Drive-In” 9:15 Staff arrive Kitchen Cooking rice The rice here is delicious, you know. Ota rice. They used to call it Ota Village back in
the day, but the rice here is really good. Staff) Roughly how many cups do you cook
in a day? About three or four 1 5-cup servings. Barley tea. Cabbage for sides. Cabbage for stir-fry. Cleaning . Yesterday was crazy busy , couldn’t even take a break. Hard to keep
up with all the customers. Preparing fried chicken . Grated garlic, chili peppers, mirin , light soy sauce. I’ve been working since I was 20, took a
break for a bit, so it’s been about 40 years now. The menu has changed. The flavors have changed too. For our chicken tempura use thigh meat . Other places use breast meat, but we use
thigh meat here. Salt, light soy sauce, mirin , shrimp – this is for shrimp tempura, tempura udon, and
other tempura dishes. Boiled eggs , daikon radish, fresh onions. 10:32 AM: Owner arrives. Spacious parking lot accommodates large
trucks . Table seating, tatami seating. Table condiments : salt, shichimi pepper,
black pepper, soy sauce, sauce, mustard. 10:30 Opening time . 10:30~14:00 Closed Mondays. Menu introduction : Katsu curry 900 yen, Katsudon 800 yen , Karaage 700 yen, Onigiri 150 yen, Yakiniku set meal 1200 yen, Hamburger
steak set meal 950 yen , Stir-fried vegetables set meal 850 yen,
Ebi tempura udon 800 yen, Beer 600 yen , Coca- Cola 300 yen A truck pulls into the parking lot right
away Curry Udon 2 Rice Balls Customers come in while I’m prepping. It’s tough . Boil the noodles Salt Rice balls Coat the noodles with rich curry sauce Chop green onions Green onions, pepper. Curry udon , 2 rice balls. A man in work clothes came in. Large Katsu Curry. Fry the pork cutlet . Serve the rice. Pour the curry. Complete. Large K atsu Curry. Today it’s a large Katsu
Curry. Overall , I think everything here, like the other
set meals, has great volume and is
delicious . Customers kept coming in. Katsudon Set Meal. Katsudon broth. Coat the pork cutlet in breadcrumbs. Shiitake mushrooms. Beaten egg . Miso soup . Tofu . Katsu-don , Gyudon. A man in a suit arrives . Orders the offal set meal . Offal, cabbage , garlic , miso, special sauce. Offal set meal . Today I ordered the offal set meal . I was surprised at how cheap it was . 11:18 . Onion. Katsu-don set meal. Chicken tempura set meal. Beef liver , seasoned with sauce . Grilled beef liver . Grilled beef liver set meal . A bite of beef liver… Putting rice in
my mouth. Offal set meal . Moon-viewing udon. Fish cake . Raw egg. Offal set meal. Moon-viewing udon . This is the offal set meal and
moon-viewing udon, right? I always eat here before heading home . It’s delicious . Clean plate! A shop loved by drivers too . Stir-fried vegetables . Pepper . Stir-fried vegetable set meal. Fukujinzuke pickles. Katsu curry. Freshly fried pork cutlet paired with
home-style curry… Katsudon. This is a hamburger steak, right? Minced meat . Mix in three raw eggs. Soak in special sauce . Karaage . Six pieces of crispy fried chicken. Miso soup with clams. Karaage Set Meal. A bite of freshly fried karaage… Oyako-don. Two guys in work clothes come in . Ordered the offal set meal . Simultaneously making champon too . Bean sprouts . Champon. Two offal set meals complete. Offal set meal. First time here, huh? It’s delicious . Champon. Is it good? Here. I’ve been here twice this week. Because the offal is good. The offal’s
good too. Chicken Nanban. Thank you very much . Homemade tartar sauce. Chicken Nanban set meal. Thoroughly simmered hamburger steak . Hamburger steak set meal. Today it’s chicken nanban and hamburger
steak. Delicious. Fluffy. Omelet rice. Oil. Ketchup . Salt, pepper. Fukujinzuke pickles. Extra large omelet rice. I got the extra
large . Let’s eat! It’s very delicious. You come often, don’t you? I recommend the omelet rice . Today it’s the hamburger steak set meal. It’s
very delicious . Carrots. Yakisoba . Got a large portion of curry . Large portion of curry . 12:51 . The bustling restaurant. Orders are flooding in. Dishes are being
served one after another. Offal set meal 1100 yen . Comes with a delightful small side dish . The plump offal and garlic aroma are the
best… Dip it in the sauce… then place it on top of the rice. Fried egg. Yakisoba with fried egg topping: 1000 yen . The soft-boiled egg complements the
yakisoba perfectly . The chewy yakisoba noodles coated in
savory sauce are delicious. Katsu Curry: 900 yen. A variety of hearty, delicious dishes. A
simple atmosphere that makes you want to
drop by . A long-established drive-in restaurant,
loved for years! Town Chinese restaurant “Botan-en” founded
in 1973 . Sees up to 300 customers daily. A
representative of Sasebo’s popular Chinese
cuisine . The 66-year-old head chef still actively
works, handling orders with a flamboyant
wok-tossing style . Fried rice. Came for the first time yesterday, second
time today. Introduced by a taxi driver . The process absolutely cannot be cut
corners! Soba noodles . Yes!
Soba noodle set with shumai! The wildly popular ¥730 lunch set. Champon. Delicious! Pork cutlet with gravy fried rice . I love the hearty pork cutlet with gravy
fried rice. A devastatingly popular menu item. Pork
cutlet with gravy fried rice . It’s huge! Gyoza. Mapo tofu. The spiciness is just right, and the
portion is generous. Delicious! Hira-cho, Sasebo City, Nagasaki
Prefecture. 15-minute walk north from
Sasebo Chuo Station . “Botan-en”. A Chinese restaurant
established 47 years ago . 6:50 AM . Close-up from prep . Business Hours: 11:00 AM – 9:00 PM. Closed Tuesdays. Preparing the soup . First, parboil the pork bones. Knuckles, rib bones, backbone, etc.
Boil them separated by type . Cook rice . Remove the parboiled pork bones Wash off the blood and impurities from the
pork bones . Add the prepped pork bones to the
stockpot. Boil two types of chicken carcasses
(carcass and breast). Thoroughly wash away impurities. Chicken bone broth. Add umami with kombu. These two are basically combined together. Now mix them . This is the pork bone soup, and this is
the chicken bone soup. Pork bone soup. Head Chef (66 years old) Wash the green onions . Cut the green onions . Started working part-time since high
school. The owner who pursued the culinary
path. Finely chop the onions. Replenish seasonings . Julienne the carrots. Parboil the roughly chopped carrots . That’s my husband . He’s still going strong . I’m 64. Now our son, the third generation, is
running things. The young staff are
working hard, so we need to train the next generation,
but it’s tough. At lunchtime, the second floor is often
full too. We ask customers to share tables. We say “Sorry” and The customer base is great, so they
oblige. Everyone gets along so well, it’s a huge
help. Parking lot 100 meters from the shop .
Seven spaces. You know how there’s that human
connection? Whenever I’ve had trouble, I’ve consulted various customers, and somehow it gets resolved. I’ve never
been stuck . So I’m grateful. Truly , deeply grateful . My network is my
treasure. I guess I’m just happy to have
those connections . So we want to do what we can for them
too . Welcome back, We’re really
short-staffed. We don’t even have delivery staff, so three of us cook while taking breaks to make deliveries, then come back and
cook again . That’s the situation right now. All the order slips are for delivery. We just gotta do it. We just gotta do it.
Bring it on! That’s the only way to go . Our staff are
truly excellent. They don’t just work the floor, you know? Everyone helps out wherever hands are
needed. So everyone has to learn all the jobs. We get customers from America, Korea, and
all over . We have overseas visitors too .
Everything on the menu is clearly marked
in English. Our staff are excellent . Everyone speaks English . Proper English. It’s a mix of English ! Words and gestures, and then … heart!
Somehow it all works out. Cabbage, shredded cabbage . Green onions for champon, plate udon, yakisoba. Pork with sweet and sour sauce
and other dishes use the outer leaves. The inner core goes in
the champon. Staff) Is it a little different? No, the taste doesn’t change. Normally, when you say plate udon, it’s
crispy, right? Ours is the opposite, using champon
noodles . It takes time. Thicker plate udon means you fry the champon noodles first , then add the soup and seasoning. It’s a dish that requires a lot of extra
steps . So, we make you wait, but we absolutely can’t cut corners on the
process. We use three different types of noodles: champon noodles for champon, fried rice, and plate udon—a
three-way battle. From 11:00 to 14:00, we have about six varieties . 730 yen!
Isn’t that cheap? 730 yen lunch 11:00~14:00 D. Fried Rice Set (with shumai
substitution) 730 yen B. Slaw udon set 730 yen Everyone here fries things like dumplings
too , right ? No time to pan-fry. They’re delicious fried too, you know.
Dumplings… Shumai are delicious fried too, right?
Well, since we roll the dumplings early in the
morning too , I guess we’re doing what we can sincerely . Dumplings Third-generation son of the head chef Hand-wrapped dumplings, carefully made one
by one Staff) How many do you make? About 300 pieces. 300 pieces!? On weekends, it’s about 450. For the pork cutlet in the katsudon, we
score the pork cutlet and season it with
salt and pepper. Flour, egg, breadcrumbs . A larger cut of pork cutlet than before.
We use different cuts depending on the
dish. Thinly sliced pork loin. Peeling garlic. Soak the garlic in hot water to peel it. Drinking Oronamin or this stuff to keep
going . Alright, let’s tackle today! Peel each one individually. Recommended topping : Homemade charred
scallion garlic . Right now, we’re serving garlic fried
rice with garlic chips inside! Loaded with garlic, charred scallions &
chives. A stamina fried rice with the
aroma of passion! Low-temperature fried pieces and garlic
chips inside. If you don’t mind the smell , it’s got
incredible stamina. Bamboo shoots : Rinse away the bitterness to prevent a
harsh taste . Shrimp prep: Remove the intestinal tract . Shumai filling is also handmade from
scratch . Shumai: Steaming the shumai. Steamed shumai . Hot shumai . Eggs . About 6kg of pork leg meat . Meat
trimming: Cut into small pieces. Carefully remove tendons, connective
tissue, and membrane to shape . Clean thigh meat with fat trimmed off. Add trimmed pork and vegetables to the
soup. Cut pork thigh into block pieces . Lard. Knead in seasonings, egg, and flour . Fry in lard. The fried chicken is huge ! It’s so big, it’s fun to surprise everyone a little. Bring it over and get that “Whoa!”
reaction. Slowly marinated in a special sauce . The
popular “Chicken Karaage” Chicken thigh meat Cut for karaage Seasoned with spices Lard Cucumber Bell pepper Tomato Fried rice chashu Before opening , they made breakfast for
the staff . Fried rice Champon We had breakfast Fried rice A simple, nostalgic flavor The moist-style
fried rice was delicious… Champon : Loaded with ingredients, the pork bone
broth clings to the chewy champon
noodles—unbeatable…! Bright, clean interior . Counter and table seating . Table condiments : Salt, sauce, chili
oil, vinegar soy sauce, chili pepper. Second-floor seating. Hours : 11:00 AM – 8:30 PM (Last
Order) . Closed Tuesdays. Preparing soup . Rice . Opening soon . Landlady: “Alright, shall we open?” 11:00 AM Opening . ” Hello ! Two people? ” “Yes, please come in!” Two customers right after opening. Cooks waiting for orders . Looking at the menu . Soba Noodles (Thick Noodles) 760 yen
Ramen (Pork Bone Soup) 630 yen Pork Cutlet Rice Bowl (Ketchup Flavor) 890
yen Pork Cutlet with Thick Sauce Fried
Rice (Curry Flavor) 1020 yen Miso Ramen 700 yen Pork Cutlet Curry Rice Bowl 940 yen Our pride dish, finished in one go with
skill and direct flame . Fried Rice (with
soup) 740 yen . Shrimp Chili Rice Bowl 940 yen. Garlic
Fried Rice 830 yen. Pork Cutlet Set Meal 1050 yen. Fried
Chicken Set Meal 1170 yen. Lunch Specials: All 730 yen. Soba Noodles
Set (Gyoza & Small Rice) . Fried Rice Set
(Mustard Dressing & Soup). Chicken Karaage 1020 yen Pork Tempura 1020 yen Sweet and Sour Pork 1020 yen Crab and Egg in Thick Sauce , generously
using snow crab 1180 yen Mapo Tofu 860 yen Course Meals Chinese Lunch Fried Rice Set Large Portion Making Fried Rice Egg Rice Carrot, onion, char siu pork, green onion Salt, umami seasoning, Soy Sauce Large Fried Rice Portion Pork Bone Soup Large Fried Rice Set Fried Rice Sweet and Sour Pork Eight Treasure Vegetables Skim off scum Thicken with potato starch Eight Treasure Vegetables Set Meal Chinese Lunch (Eight Treasure
Vegetables & Sweet and Sour Pork) Staff) Why do you come here often? Because the food tastes great! It’s delicious, right? The lunch sets are affordable . Another solo customer. Stir-fried Vegetable Set. Lunch Set Stir-fried Vegetables. Stir-fried Vegetable Set (Gyoza, Small
Rice) . Two customers arrive . Seated at the center table . Carefully studying the menu . Champon Set (Shumai, Small Rice). Spicy
Shrimp Rice Bowl. Champon Set . Champon Set (Shumai, small rice) Slurping piping hot champon! Shrimp chili rice bowl. Shrimp chili rice bowl . The plump shrimp
texture is irresistible! Staff: What would you like to order today? The champon set. It has that neighborhood Chinese
restaurant feel , easy to walk into , and cheap. Nothing
to complain about . Devour it all in one go and clean the
plate! A customer in a suit. Checks the lunch
sign and enters. To the counter seat. Ramen set (shumai, rice). Light tonkotsu broth. Ramen with just the right amount of chew. Shumai. Stir-fried vegetable set . Two people in work clothes. Plate udon
set. Ordered shumai . Plate udon set. Ordered shumai . Frying the champon noodles . Stir-fry
seafood, vegetables, and pork, seasoning
with spices . Simmer the fried noodles and
ingredients in tonkotsu broth. Carefully
skim off the scum. Plate the noodles and
ingredients – done!
Fried noodles. Fried noodles. Set’s fried shumai. Fried noodle set. Shumai. Vinegar. 11:24. One customer arrives. Chooses fried rice
set. Making fried rice. Plating onto dish. Fried rice. Fried rice set. I often stop by when working on this side. Alternating bites of fried rice and
soup… Thinking the soup has quite a kick to it. Stir-fried rice noodles. Chinese rice bowl. Handle takeout orders. Takeout dishes complete. Deliver swiftly by motorcycle! Parent and child run the kitchen together. Fry the champon noodles. Stir-fry the vegetables, meat, and other
ingredients. Simmer in pork bone broth. Add the previously fried noodles and
simmer further. Soba noodles. Fried dumplings . Lunch set 730 yen. Soba noodle set (gyoza,
small rice). Set’s fried gyoza (4 pieces). Fried gyoza with vinegar soy sauce. Packed with filling . Staff: “How about this for 730 yen?” That’s cheap . I think it’s cheap. It feels like real Chinese food. Like in Nagasaki. This gentleman also got the Sara Udon Set. Eat the Sara Udon with vinegar soy sauce! Digging in hard and finishing it all! A trio in work clothes arrived. Pork Ramen. Takana Fried Rice . Setting aside one portion for Takana
Fried Rice. Fried Rice . Takana Fried Rice. The aroma of takana and its crisp texture
are a perfect match. Takana Fried Rice . Takana Fried Rice. (with soup) A spoonful… Delicious. Pork ramen. Fried pork (pork loin). Pork ramen (spicy chicken bone broth) . Extra rice. Biting into the fried pork. Quickly shoveling rice into his mouth . The spicy pork ramen is delicious… Chanpon for 3 people Skim off the scum Season with condiments Chanpon Fry the chanpon noodles Make the Chinese sauce Dumplings Season Thicken the sauce Sauce-topped fried noodles Handle delivery orders like crazy! Ramen (Pork bone broth) Customer in work clothes orders large
fried rice . Returned from delivery . Fried rice for 3 people, large fried rice
for 2 people , regular portion for 1
person completed! Pork bone soup served with fried rice. Staff) Do you come to this shop often? Well, I often come for lunch , maybe 2 or 3 times a month . What menu item do you recommend? The Katsu Ankake Fried Rice. I come about once a week at most. I like the hearty Katsu Ankake Fried Rice. The visuals pack a punch…
Katsu Ankake Fried Rice (Curry Flavor) 3 servings of Sara Udon Fried Gyoza & Fried Shumai Sara Udon Set 11:35 A group of 4 arrives Katsu Curry Bowl Katsu Curry Bowl!? Alright! What’ll it be? Two Champon Sets, one Katsu Curry Rice Bowl , one Takana Fried Rice . That’s all . Okay! Thank you! Takana Fried Rice Takana Fried Rice (with soup) Ketchup, curry powder Pork cutlet Katsu Curry Rice Bowl Katsu Curry Rice Bowl Takana Fried Rice Seriously curry … Wow, this is crazy… That’s quite the volume lol The cutlet , though… It’s really tasty
too. Special ramen toppings Spicy chicken bone broth Special Ramen Special Ramen Loaded with toppings, full
of volume ! No time to catch our breath, off to
deliveries! Drive safely and deliver quickly! Welcome! First floor full . Customers keep coming in on the second
floor too. 11:46. A torrent of orders. Two of us handling the peak kitchen . Stir-fried vegetable set. Six servings of champon. Swinging the Cantonese wok . Efficiently
stir-frying a huge amount of ingredients. Bean sprouts. Garlic, champon noodles . Set’s fried gyoza, fried shumai Plating 6 servings of noodles into bowls. Champon complete . White rice with two slices of takuwan.
Looks delicious! Champon . Ah, so good. Mm! People in Tokyo don’t eat champon very
often , do they? No, they do . There is a place. Ringer Hut, right? Yeah! The noodles are nice and thick. Delicious . Fried rice for 3 people . Katsu ankake
fried rice for 2 people. Fried rice for 3 people is complete! Curry fried rice . Chicken broth, ketchup, curry powder .
Curry sauce . Pork cutlet. Curry. Green peas . Katsu ankake fried rice (curry flavor). Tenshindo . Second floor tatami seating. The food
arrives. A customer who came from Hakata for work. Recommended by a local Sasebo person as a
famous restaurant . Came for the first time yesterday . Today
is the second time. Sara udon . Yes!
Sara udon set, here you go! If you can’t finish the karaage, we can
pack it up for you to take home, so don’t
worry. Botan-en’s famous karaage. Karaage set meal. A plate full of tender and juicy karaage. It’s too hot to eat yet . Staff: Do you come to our restaurant
often? I do come . It’s delicious . How’s the fried chicken? Well, it’s huge . Huge and delicious . Hot. Plenty of volume. How’s the sara udon here? Thick noodles. Champon noodles. I always get so full I feel sleepy after
lunch . 12:12. Preparing pork loin. Fried pork. Pork ramen. A customer from Fukuoka. Staff) How did you find this place? A taxi driver recommended it. It’s light , isn’t it ? Not greasy. A couple arrives . Orders gyoza and mapo tofu. Cheers with
beer. Grilled gyoza . Mapo tofu . Mapo rice bowl. Mapo tofu. Mapo tofu. 10 gyoza. Cheers! So good! Mapo rice bowl. The spiciness is just right , and the
portion is surprisingly generous. It has plenty of shiitake mushrooms and
veggies. Delicious ! Cabbage and pork stir-fried in miso. The best! Tasting: Fried Rice Set (¥730) changed to Shumai Fried rice with plenty of fragrantly
stir-fried eggs. The shumai is packed with filling and
incredibly flavorful. Udon Noodle Set (¥730) . Fragrant and delicious fried chanpon .
Pork, seafood, vegetables – a truly hearty
dish . Chinese food uses an incredible variety of ingredients
and vegetables , yet the portions can sometimes feel sparse . We have a strict line we won’t cross on
quality. Because we have so many regulars , we
can’t raise prices too much. We have salarymen who come every day , so raising prices by even 10 yen would add up
significantly over a month . It’s a neighborhood Chinese restaurant
overflowing with the owner’s passion for
her craft, deeply loved by the locals.

0:00　福岡）カレーの店 路
地図　https://maps.app.goo.gl/jwNLvU5KBLQDU1Wg9
住所　福岡県宗像市野坂2655-1
URL　https://youtu.be/AeXhV1t9eoo

59:35　大分）立石山ドライブイン
地図　https://maps.app.goo.gl/NXNNtqybsDvoggDH6
住所　大分県杵築市山香町大字立石3732
URL　https://youtu.be/CcWW_JScIgU

1:29:43　長崎）牡丹園
地図　https://maps.app.goo.gl/HKgpJ6w85um9ZkLp8
住所　長崎県佐世保市比良町1-1
URL　https://youtu.be/hQoGvgZoZ60

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