京都中華の伝説！７３歳の名匠が振るう“神業級鍋さばき”５５年磨き上げた技術が凄すぎる！

京都中華の伝説！７３歳の名匠が振るう“神業級鍋さばき”５５年磨き上げた技術が凄すぎる！

Are people really going to be satisfied
I wonder if they will come? The first thing is customer satisfaction. The customer is the one who evaluates. Kyoto’s proud 73 year old master chef has been making Chinese food for 55 years.
The traditional technique passed down from generation to generation shines through. Always reflecting on the past It’s like, “I’m going to live or die.
Zanshin” with that kind of feeling (of being on your guard) Work with “zanshin Never let your guard down and never let up until the end
The spirit of Bushido is inherited by the Chinese iron man. There is no end to the road of cooking
I think there is an endless culinary path （I want to be a chef for 10 more years. Until I’m 80 years old Kameoka City, spreading through the mountains of Kyoto—
a town known for its ties to Akechi Mitsuhide, where nature and history coexist. Today, we dive into the flavors of a renowned local restaurant rooted in this land. In the kitchen, preparations for the day have already begun. The soup uses an entire whole chicken. Mr.Yano）(For the soup ingredients,) minced chicken bones. People often use chicken feet for soup ingredients, right? We include all of those and have them minced together. And also minced pork. Another one is a whole chicken, just as it is. We simmer that and remove all the scum. A light, clear broth. We make a transparent soup. I was born in 1951. I’m 73 years old. I was born in Kyoto City, but ever since I was little, Like the thatched-roof village of Miyama in Kyoto Prefecture. Like the thatched-roof village of Miyama in Kyoto Prefecture. That’s where I grew up. When I turned 18, I trained at a restaurant called “Takeka” on Hanamikoji Street in Kyoto’s Gion area. I did apprentice training and served as a live-in helper. After I turned 20, I moved to Tokai City in Aichi Prefecture. Just my younger brother and I, the two of us. It was a restaurant in a residential area, so we lived together. I remember struggling a lot during that time. The taste was completely different from Kyoto’s. Chinese cuisine in Kyoto vs. Chinese cuisine in Aichi. In Aichi, there’s a strong miso-based culture. When I served dishes just as I learned them,
they weren’t received well at all. People would say, “This is too bland.” So I had to get creative and adapt. Around the time I turned 30, my parents moved to Kameoka. They ran a yakiniku and small dish restaurant in this area. Since I was the eldest son, my wife and I talked it over and decided to move here and open our own restaurant. It’s been nearly 50 years since I became independent. This year marks the 45th year for this restaurant. Carefully grilled chicken thigh and shoulder roast. He frequently adjusts their position,
watching how the heat hits the meat. This one is simmered pork. We simmer it like this. The seasoning differs
between roasted pork and simmered pork. So we use them differently. The roasted pork is used in ramen and other dishes. But in Kyoto City, the culture of Japanese cuisine, Kyoto-style cooking, was already deeply rooted and well established. Strong flavors, foods with garlic or spices— Those seasonings were taboo for guests being entertained in the geisha districts. They weren’t allowed. Sometimes people added mustard to get that kick, since the taste was light. So using light seasoning is a major feature of Kyoto-style Chinese food. So it’s been about 70 to 80 years. Unlike Kobe or Nagasaki, where it’s been around for about 100 years, Kyoto’s Chinese food culture has a different background and history. Even within that culture, I continue to cook the way I was taught, staying true to Kyoto’s culinary style. Half of it is the style of “Takeka” where I trained— low on garlic and lightly seasoned. I maintain that. The other half is Kameoka’s original flair— using bold flavors, garlic, doubanjiang, and more. That led to some hit items, and that’s the kind of menu development I’m doing these days. Both of them are made very thin. Sliced thin like a sheet of paper. Slicing straight, straight down. It turns into threads like this. These are the ingredients for spring rolls. Green onions, bamboo shoots, shiitake mushrooms, and crab—
all finely sliced. We’ll start stir-frying them now. We also add thinly sliced pork. Then we stir-fry everything. Add in the ingredients prepared earlier. Then add soup, oyster sauce, soy sauce, and sugar. Let the spring roll filling cool down. Strong flour. Add water little by little and knead it powerfully. Director）What are you making?
Mr.Yano）Spring roll wrappers. I add eggs, wheat flour, potato starch, and water. Then knead it firmly until it’s as firm as an earlobe. The right thickness comes from years of experience. You also need to account for humidity levels at the time. So I adjust the amount of water accordingly. Then I let it rest for now. I’m very particular about spring rolls. You can’t find wrappers like these in stores. They’re pricey at my place, too. Normally, mini spring rolls go for 300 or 400 yen. But ours go for 1,000 yen. They’re a bit bigger too. These are Kyoto-style spring rolls. There are a few places that still stick to that style,
but the number is decreasing. Mr.Yano）The heat level is really important here. The timing of when you pour the batter matters. The cooked spring roll wrappers. His wife begins wrapping the spring rolls beside him. She wraps the filling inside. Now Mr.Yano joins in,
and the two of them work together to wrap. They take their time preparing everything. Mr.Yano）I wonder if everyone will truly leave satisfied. To make that happen, instead of asking each person directly, we want them to say, “At that place, they did all this for this budget.” And even if they came reluctantly,
they’d go, “Actually, that was pretty good!” If they could take that memory home in their hearts— then maybe next time, they’d think of coming again with their family. That’s the kind of mindset we need when we cook. Even just the way carrots are cut— We can instantly tell just by looking. “This was cut with a mold,” or— “That was carefully done by hand with a knife.” Even bamboo shoots take time— They’re sliced that thin and used in the spring rolls. If people think about that— Then instead of buying frozen spring rolls, they might say, “That shop’s spring rolls are pricey, but…” “…let’s go there as a family just for that.” That’s the ongoing theme for us— something we deeply value and take pride in. “Making our customers happy.”
We pour that feeling into every handmade dish. Mr.Yano）This part is important. You have to fry them thoroughly so they don’t burst. Poking small air holes like this— Prevents bursting when they expand. Controlling the temperature is tricky. Actually, it’s better when it’s slightly hot like this. Separate them one by one. If they stick together, they might tear. Spring rolls are only half-cooked at first. Then they’re stored in the fridge. Once an order comes in, they’re fried again— until they’re perfectly golden brown. Fried to about this color. You probably won’t find these in Osaka. These are Kyoto-style spring rolls. And they’re long and narrow. Jumbo-sized! As you saw earlier, we’re particular about the filling inside too. The bamboo shoots are finely sliced. Wife）We’re wrapping up “spring” inside. Director）Wrapping up spring?
Wife）Yes. Bamboo shoots are a spring ingredient. Because we wrap bamboo shoots, it’s called a “spring roll.” You gotta wrap up spring! (laughs) Mr.Yano）I apprenticed in Kyoto’s Gion and learned everything there. So this recipe is straight from Takeka. But after I started my own business in Kameoka,
I created some new ideas— Like Kameoka Beef Garlic Fried Rice, for example. Takeka never had miso ramen either. They’ve become signature dishes with my own touch. We cut it into eight equal parts. Like this… Slice through swiftly like this. Then the cross-section turns out round. The knife is incredibly sharp too. And with that, it’s done. We enjoy it with mustard and soy sauce. (What I try to keep in mind is) reflection. After delivering a clean strike, you practice “zanshin.” In the past, in kendo— It originates from the sword. If you strike the opponent with a sword— —and assume they’re dead and let your guard down,
they could revive and strike back. Even after cutting them,
you stay alert in case they get back up. Even if you think the strike landed— You confirm, “Are they really down?” You must carry “zanshin,”
that life-or-death mindset of vigilance. So in our work too— Even when customers come for ramen or lunch, for example— It’s not just about serving it.
We must ensure the customer is truly satisfied. Make them feel, “Maybe I’ll come again.” If we fail, they might think,
“I won’t go to that place again.” Or worse—
They might start spreading bad reviews. We must work in a way
that such things don’t happen. Always carry “zanshin” in your work. Whether in cooking or customer service, it’s the same. Even in interactions,
we work with that mindset. People often say, “Cooking is about heart.” And it’s true—without genuine feeling, it won’t work. With “zanshin”—mindfulness toward the customer—
Mr.Yano continues to stand in the kitchen today. To prevent burning,
he covers it with foil and bakes again. Next, he checks on the simmered pork. Then he grills the other side of the roasted pork. He carefully removes the scum from the soup. Mr.Yano）Once it’s at this stage,
next is the vegetables. Onions, cabbage,
green onions, ginger, and carrot skins— All of them are simmered together. Director）Does your wife go out for morning shopping? Wife）Yes, Kameoka has amazing local vegetables. Mr.Yano）She goes around to many places
just to buy vegetables. Wife）I try to catch the special sale days
and go all over the place. Kyoto vegetables are truly delicious,
so I really want our customers to enjoy them. I do my best! Mr.Yano）In Kameoka, we call them “Kyoto vegetables.” So local vegetables are really popular too. And prices are a factor as well. Instead of sourcing from the central market, She goes here and there to get them for us. Wife）The vegetables support the flavor
of the master’s cooking. Even the same dish tastes much better— It really depends on the vegetables. The simmered pork is now complete. These are used as toppings for ramen or fried rice. Some people really like the fatty part in ramen— —for those customers, we use this simmered pork. The roasted pork is also ready. They use different cuts—simmered pork uses pork belly, while roasted pork uses thigh meat. Pork thigh meat. And this part is from the ribs. Mr.Yano）Alright, you two—
have a taste. We were kindly offered a sample tasting. He kneads the minced meat. Checking the temperature of the oil. Shaping the meat into balls and deep-frying them. Mr.Yano）We also have quick and easy meals
for those who are short on time. Just rice, a side dish, and soup is fine. Even if it’s 200 yen cheaper, that’s better for some. Also, I’m particular about the rice portion size. Some ask for “small,” or even less than that, or something in between regular and large. I listen carefully to each customer’s preference. Meatballs. Soy sauce, oyster sauce, sugar, black pepper,
and soup are simmered down. Add ketchup to the pan. Mix ketchup, doubanjiang, sugar, salt, and soup. Chili sauce. Son）It’s nice that the weather turned out good. This is a mix of oolong tea and jasmine tea. Just oolong tea by itself turns out a bit bitter— —and just jasmine tea feels a bit weak. A 60:40 or 70:30 mix is ideal. That ratio is easiest for Japanese people to drink. Coating the chicken in potato starch. First, deep-fry in high-temperature oil. Next, deep-fry slowly in low-temperature oil. Finally, fry once more in high-temperature oil
to give it a crispy finish. Writing the menu
is the son’s job. Today’s lunch:
(A) Chicken and onion with black pepper
(B) Shrimp and squid in chili sauce Separating the egg whites and yolks. Mr.Yano）If it’s just whole eggs— —adding some yolk makes it taste richer. Kanton-style fried rice
uses more egg yolk. Add rice and start stir-frying. Add salt. Carefully loosen the rice
as you stir-fry. Check the flavor. Prepare another batch of fried rice. Mr.Yano）When stir-frying,
you want to break up these clumps. But if you press too hard,
the rice grains will get crushed. A sushi chef once told me— If you press too hard when shaping sushi, you lose the airy texture. So instead of pressing tight,
you shape it gently. It’s the same for fried rice. If you stir-fry these clumps too hard, each grain of rice will be smashed. So stir gently and fluffily. But still, these clumps are not ideal. (The trick to prepping well is) First, loosen the rice well by hand— —and then stir-fry gently, gently,
and keep it fluffy. Don’t press too hard here. Pressing too much will ruin it. Loosen it up gently, like fluffing it apart. Turn on the heat for the noodle boiler and the gyoza grill. Mr.Yano’s daughter has arrived at work. Director）What is your role here? Daughter）Mostly ramen, I think. Director）And your father is cooking next to you?
Daughter）Yes, something like that. Director）Have you been helping out since a long time ago? Daughter）Yes, since way back. Now making the thick sauce
used for sweet and sour pork. Transfer it to a warming container. His wife is preparing the lunch boxes. Mr.Yano）My second son is now the floor manager. My daughter has a child,
so she drops them off at kindergarten and helps out just during lunch hours. The whole family runs the restaurant together
and supports Mr.Yano. Frying the pork used for sweet and sour pork. Adding starch mixed with water
to thicken the sauce. Lunch soup The pork is now fried. The restaurant is finally opening. The restaurant is a large, two-story building. Table seating Tatami seating Spacious banquet hall and private rooms available Son）Welcome, please come in. The first orders are coming in right away. Mr.Yano）Alright! OK! Deep-frying shrimp and squid. Mixing the shrimp and squid
with chili sauce. Shrimp and squid in chili sauce Mr.Yano）We’re particular about this Kujo green onion, too. For ramen, I use the white part. For fried rice, I use the green part. The white part has more aroma,
so it’s better for ramen. Slice it as thinly as possible. While warming the bowl,
boil quail eggs. Mr.Yano）As for the miso… It’s special red miso from Nagoya. This is used in the miso ramen. Put the base of the special miso ramen
into the pot. Mr.Yano）This is the sauce
for the miso ramen. Add minced meat, and of course, lots of soup. Add doubanjiang, sugar, and soy sauce
to season it. The key is to add minced pork
to the miso base. Add toppings to the bowl. Miso ramen Son）Excuse me. Here’s the ramen set. Ramen set Mix with the sweet vinegar sauce. Here is the Beijing lunch set. Beijing lunch Director）How does it taste?
Customer）The miso ramen is delicious. I’ve lived here in Kameoka for a long time. I think I’ve been coming here for about 20 years. I used to come often with my mother. I still think the miso ramen
is the most delicious. Especially in winter,
it tastes amazing. It really warms you up. Roast pork and ham Green onion Soy sauce Shaoxing wine Shrimp and squid in chili sauce Stir-fried chicken and onion with black pepper Wife）This rice from Kameoka
is really delicious. Our restaurant uses high-quality rice. It’s about the level of Koshihikari. We’re serving truly tasty rice. Serving freshly cooked rice Service Lunch B:
Shrimp and squid in chili sauce Service Lunch A:
Stir-fried chicken and onion with black pepper Gradually more and more
customers are arriving Many customers
order the lunch set The dishes
are being served one after another Son）Excuse me, here’s the daily lunch set. Male Customer）That’s a lot of dishes! Male Customer）This is amazing! Bamboo shoots and bean sprouts Green onions and char siu pork Mr.Yano goes down
to the underground storage for ingredients Mr.Yano）This is simmered pork
with vegetables Packing into lunch boxes Wife）One mini ramen Warm up the bowl Mr.Yano）I’m putting in the mini ramen Add the sauce base
and then pour in the soup Bamboo shoots and bean sprouts Green onions Top with char siu pork While cooking,
they also skim the soup The soup has become
beautifully clear Director）What’s the secret
to making the soup this clear? Mr.Yano）It’s skimming the fat frequently, and controlling the heat You must never let it boil too hard See how it’s gently bubbling? Like a gentle smile—
it should be quietly simmering The soup, too, should be warmed gently If it boils violently,
it means the soup is angry So we warm it gently,
as if it’s smiling Around lunchtime, more customers begin to arrive. Son）Two Beijing set meals with mini noodles, and one order of gyoza. Dish after dish is being completed. Gyoza being steamed and grilled. The sauce is replenished. Sweet and sour pork is coated in the sauce. The sweet and sour pork is packed. Next, rice is packed in. The lunch boxes are steadily completed. Wife）Lunch boxes must be ordered the day before. Director）Who ordered them today? Wife）An office worker. Director）It seems like you get a lot of orders.
Wife）Yes, that’s right. Well, it depends on the day. Seven lunch boxes are complete. They carry the lunch boxes outside. Gyoza is finished grilling. Gyoza. Almost every day. They have daily specials so I never get tired of it. The seasoning isn’t too strong. It’s easy to eat. It’s nutritionally balanced too. I tend to eat only what I like, but— Here, I can choose and eat balanced meals. So I never get tired of the food. If I ask for it to be less spicy— They make it mild for me. If I tell them what I don’t like beforehand— They make it without those ingredients. Customer）Thank you for the meal~ Staff）Thank you very much. The lunch service begins to wind down. Customer）（The coffee is）an extra 300 yen. Director）Is having coffee part of the lunch experience? Customer）Exactly! It’s best to drink it here. It tastes the best after the meal. After lunch, coffee brings a moment of bliss. Mr.Yano）This was from Mr. Kazuhiko Tei. It was about 20 years ago. I told him it was Kanton’s 20th anniversary— It happened to be during his visit to Kanton. He said, “Then I’ll write something for you.” He gave me this landscape painting and message. It’s such a great piece of writing— I reread it often as a reminder of my roots. Mr.Yano）The person who influenced me the most was… Mr.Yano）I was also greatly influenced by Mr. Kazuhiko Tei. Every time he published a new book—dozens of them— he would say, “Mr.Yano, read this and learn,” and always gave them to me as gifts. Of course, whenever Mr. Tei had business in Kameoka, he’d stop by here. And when I went to Umeda in Osaka, I’d visit his restaurant. I became close with his entire family—his mother, his wife, everyone. During the Hanshin earthquake, we did volunteer food service together. He was a person of significant influence. I also learned a lot about cooking— he would suggest dishes, saying, “How about this?” or “How about that?” He always emphasized the importance of learning and improvement. Thanks to his guidance, I continued to listen and learn. I still need to keep studying—cooking is like that. It’s not exactly a path, but in a way, my own path stretches endlessly. I believe the road of cooking truly has no end.
So I keep trying new ideas. Even now, watching TV or YouTube can still teach me new things. I find myself thinking, “Oh, there’s a way to do it like that too.” I often rediscover things and have moments of realization. 55 years devoted to cooking—Mr. Yano’s culinary journey continues on. Preparations begin for the dinner service. Finely carving into the carrots. Mr.Yano）This one looks like a snowflake. Shaped like a snowflake. Shaped like a hawk. Next, preparing the shumai. Wrapping the filling with skins. Here, the son is wrapping dumplings. Each one is carefully hand-wrapped. Director）About how many dumplings do you prepare in a day? Son）A million dumplings a day! Just kidding, of course. (laughs) We don’t make dumplings every day. We prepare them about once every three days. We make around 50 servings at a time. And that lasts for about three days. Director）How many in a serving? Son）Eight dumplings per serving. They’re small, bite-sized dumplings. Director）So around 400 to 500 per batch? Son）Yeah, about 400 to 500. Director）Besides cabbage, what else is in them? Son）Pork and garlic chives. A little garlic, but not too much. So they’re really light in flavor. Light dumplings. The steamed shumai is ready. Shumai. Mr.Yano）I want to keep working for another 10 years. Until I’m 80. My kids have become a real help lately. They’ve been showing interest in cooking too. But there are still times when they need me around. Director）Until you’re 80? Mr.Yano）Yes, I plan to work until I’m 80. Thankfully, I’m still in good health. Though my hearing’s gotten a bit worse. So I’ve started leaving phone calls and customer service to my sons. Because I’ve had some trouble in those areas. But my sense of taste is still sharp. My legs, back, and hands are still strong enough for the wok. Director）You really love Chinese cuisine, huh? Mr.Yano）I love Chinese cuisine. Just recently, I went to “Gion Morikō,” a Cantonese place in Kyoto. Had beer in the afternoon, and Shaoxing wine too. We ate things like jellyfish and bang bang chicken. And spent the whole time talking about the old days. That kind of thing is one of my joys. It’s enjoyable and a great learning experience, too. We asked Mr. Yano, who aims to work until he’s 80, about his thoughts. If I had to say what’s important, First and foremost, it’s customer satisfaction. It’s the customers who evaluate the price, the taste, and the speed, and also the hospitality. That’s all judged by the customer. My second son mainly handles the floor. Even in how we serve tea, we’re particular. In the morning, we blend oolong and jasmine tea, serve it a little hot, thinking about the ideal temperature. Even after customers finish eating, he takes care of them diligently. That level of satisfaction is what we value the most. But that alone isn’t enough. Those who work here need a sense of purpose, fulfillment, and place. They need to feel, “This is my role in the restaurant.” Staff satisfaction is also very important. You’ve probably heard the term “Sanpō Yoshi” (three-way satisfaction). It means customers, employees, and vendors must have mutual trust. So things run smoothly and everyone can be satisfied. That’s what I always try to focus on. It’s not just Chinese cuisine today, but across Japan and in Kyoto Prefecture, the working population is steadily declining. People like me in our 60s and 70s— I’m still healthy and able to work, so I’ll keep going until I collapse. But most office workers, after retirement, just live on their pension. That’s why the burden on Japan is getting heavier. We need more children and a future where the next generation can support the country. This issue isn’t just about Japan, but even Kyoto and Kameoka. So we see it as a major issue. While taking care of the staff we have now, we also have to think about new workers—this isn’t just for Kanton but a broader issue. My own parents passed away decades ago.
My wife’s parents too. But our three children are healthy and well. Every few years, we hold a family gathering. This place has a tatami room and lots of food. So we gather, drink beer, and catch up. It keeps the family bond strong and harmonious. As the head of the family, I try to do my best to maintain peace and security for everyone. I work with all this in mind. Mr.Yano）I look forward to having you visit. Thank you. Please stay well. Thank you very much. Kobe, Japan This time, we use organic vegetables grown in our own farm.
We’ll be closely following a small town center for two days. Cantonese Cuisine Ten Ten The owner and his wife arrive First thing in the morning, they get ready to go to their own farm to harvest vegetables.
Their day begins. Ten Ten Owner
Mr. Toyoda Yasuyuki (42) Mr. and Mrs. Toyoda are heading to their own farm. This time, we interview the owner.
We’re heading to the owner’s farm for an interview. (Photographer) Where are you going now? (Mr. Toyota) This is the field where I always grow vegetables It’s a little bit far (to the field), so Ogo is
（It’s in (Kobe City’s) Kita Ward. Today is mainly to harvest vegetables to be used tomorrow or this week (at the store).
The main thing is to harvest vegetables and The rest is watering. The grass may need to be cut. I guess it’s like that. Breakfast time (Photographer) First thing in the morning (Mr. Toyota)
routine is　 Before coming to the store.
(You) drop (your) kids off? (Mr. Toyota) Yes! When it rains, I drive (the kids) home. Usually Mina-chan (my wife) I’d ride my bike and take them (the kids) to school. (Photographer) By bicycle?
(Mr. Toyota) Yes! Yes, I am! Driving resumes 30 minutes further into the mountains… Soon we will arrive at our own farm Arriving at the farm Getting ready to harvest the vegetables (Mr. Toyota) This whole area is my field Homegrown vegetables are harvested here every day with a thorough attention to freshness We start with the eggplants. (Photographer) They are so big! His wife joins him in harvesting the vegetables.
We will harvest them! Bitter gourd
Pearl bitter melon (Photographer) What is this?
(Mr. Toyoda) It’s a vegetable that looks like a green bell pepper Soooo sweet peppers! Cherry tomatoes are torn off by hand Fertilizer is spread Fertilizer is added while monitoring the condition of the vegetables (Photographer) What’s the hardest part? (Mr. Toyota) The heat! (Photographer) Wow, today already!
It’s sunny, right? Carrying harvested vegetables (Photographer) Cherry tomatoes.
So many! (Mrs.Toyota) We’ll use them in a salad tomorrow (at the restaurant)! (Mr. Toyota) I have a very big one (eggplant)! Looks good It’s called pearl bitter melon.
It’s a white goya. (Photographer) What is this pearl bitter melon
What is this pearl bitter melon used for? (Mr. Toyoda) This one is used for stir-frying and so on I think I’m going to use it a little bit for things like salad dressing. The highest temperature of the day was 35 degrees Celsius.
I’m going to work in the field while rehydrating. (Photographer) You don’t mind if I have it?
Thank you. The film crew also got a drink (Photographer) What are the vegetables you grow?
Do you have (any) criteria for choosing them?　 (Mr. Toyota) I think the best is the one that is easy to use I also consider other factors such as whether it is easy to store. Do it for a year (grow it) and study it again What kind of vegetables would be best to grow here in the end. I’m kind of learning as I go. Watering the vegetables. (Mrs.Toyota) (From the hose) Boiling water is (Photographer) Hello!
(Teacher) Hello! (Mr. Toyota) Thank you for your help at the microfarmer school One of your teachers. He really helped me in a lot of ways. （He taught us (about the fields) and (Teachers) like this, we’re here now, we’re meeting, we’re talking… (Microfarmer) It’s through the school. If we weren’t doing (school) maybe I would have never met (Mr. Toyoda). Harvesting the last of the water spinach. (Photographer) Were the fields plowed from scratch? (Mr. Toyota) Yes! Yes, I did! At first I did it by borrowing a machine Loading the harvested vegetables into the car. Back to the store Ten Ten Vegetables (Mr. Toyota) What is it that you really want to do? When I’m asked that question, I can only answer somewhat. I’ve been working all my life, and I’ve had two stores. I’m not sure if I can give you a clear answer that you can’t answer honestly. I’m very hazy. That’s kind of where it started. They came back to the store Vegetable Sorting (Mr. Toyoda) These are also my own (vegetables I grew) (Photographer) Are these vegetables you picked?
(Mr. Toyoda) Yes! Harvested vegetables are stored in the refrigerator The water spinach is easily damaged, so it is divided into small portions and wrapped in plastic wrap. End of Day 1 End of Day 2 Mr. Toyoda arrives Until his wife arrives
Mr. Toyoda prepares the food by himself. Egg Soup Making Soup ingredients Cooking Steamed Chicken Making seasonings
“Mirin (sweet cooking rice wine)” Chicken for steaming Combine seasonings and broth prepared earlier Combine that with the chicken you just prepared Cut ingredients Mushrooms Canned bamboo shoots I’m going to cut bamboo shoots Carrots Cut ingredients are added to the soup Sake Light soy sauce pepper sesame oil Water-soluble potato starch Eggs Keeping the soup warm in a rice cooker to serve hot soup to customers Preparation of Salad Sunny lettuce Red onions harvested from field Cut vegetables soaked in water Steamed chicken is ready Steamed chicken is used in small bowls of
set meals in addition to a la carte dishes Pearl bitter melon Bitter gourd Mini-tomato Mrs.Toyota has arrived at work (Mrs.Toyota) Good morning (Photographer) Good morning.
Pleased to meet you The two of you discussing the preparation Rice polishing Fine tuning of rice moisture content Fried eggplant with minced pork Minced pork, minced Sake gochujang (Korean red chili paste) soy sauce Finished “meat miso” Serving Salad Cooking side dishes Jellyfish in soy sauce Eggplant simmered in soy sauce Pre-prepared steamed chicken Preparation of Aemono Tsurumurasaki Remove heat with cold water. We will take away the water Small shrimp Garlic Oyster sauce Sake Sichuan pepper oil Tsurumurasaki no Wamono Homemade red onion dressing for salad (Mrs.Toyota) Dressing Red onion dressing (Photographer) Are they (red onions) from the field? (Mrs.Toyota) Dressing made with red onions from the field Preparation of spring rolls Ingredients for spring rolls Preparation of chicken We will add seasonings
“Soy sauce.” Eggs garlic pepper Potato starch Flour Rice oil Aprons on Rice is cooked Firmly unraveled. We will prepare for the opening of the restaurant Cleaning is also done daily without fail. Today’s “Tenten Lunch” will be written! (Mrs.Toyota) It changes once a week. We also display the harvested vegetables in the store. Freshly picked vegetables harvested yesterday
“Eggplant, purple onion, bitter gourd, pearl bitter gourd” 11:30 opening. Menu A regular customer arrives at the store (Female customer) Eggplant and bitter gourd with mapo eggplant (Tenten lunch) (Mrs.Toyota) I’m a friend of the nursery school moms. Making Tenten Lunch Using eggplant from the field Bitter gourd and pearl bitter gourd are boiled in hot water Prepare egg soup and rice Add boiled and pearl bitter melon soy bean sauce Oyster sauce Minced pork Sake Special soup Throw in eggplant. Potato starch dissolved in water Organic vegetables grown by the owner
Ten-ten lunch (Mrs.Toyota) Here you go! Steamed chicken with ginger sauce and Dressings are
Red onion dressing (Female customer) Hai!
Bon appétit! (Female customer) Can I have some water? (Female customer) White bitter melon and green bitter melon (Photographer) I’ve never seen white bitter melon before (Female customer) There’s not a lot of it on the market (White bitter melon) I think it probably has less of a green smell (Female customer) I keep asking them to take me to their fields too (Photographer) You want to try (the fields)? (Female guest) It’s a bit of a hurdle to rent a field by myself Sometimes people’s (fields). I just want to go out and plow the fields once in a while. lol Once again my order for Tenten lunch has come through! The lunch menu at Ten-Ten changes every week, with the couple creating creative dishes using seasonal vegetables! The best part of Ten-Ten is that you can taste the season’s fresh vegetables! Making Shrimp Chili Eggs Chili sauce (Mrs.Toyota) Here you go!
Here’s your chili shrimp lunch! Shrimp chili ranch (Photographer) How was the taste?
(Female customer) It was delicious! (Photographer) Is it the best?
(Female customer) It was great! (Female customer) I come here (to the restaurant) quite often and it’s delicious… (With his wife) I’m friends with her mom. My daughter and their son are classmates. The restaurant was close to the zoo, so before we went to the zoo I had lunch and After that, we go to the zoo. (Photographer) It’s so good! (Photographer) It’s so hot.
Take care of yourself. (Male customer) Tantan noodles Lunch (Mr. Toyoda) Tantan noodles lunch! Frying spring rolls that come with the set. Making Tantan noodles Steamed chicken with jellyfish in soy sauce Spinach Minced pork Chinese chili oil Japanese pepper (Mrs.Toyota) Thank you for waiting! It’s the Making Tantan noodles lunch! Sansho noodle set Wife’s father visited the restaurant (Mrs.Toyota) Thank you very much! Welcome! The wife’s father also loves Ten Ten’s food and is a regular customer! (Male customer) I always enjoy the food! (Male customer) My mood when I come Because everything tastes good And it’s like they grow their own vegetables. I don’t make them myself I will be back. Tasting a Tantan noodles (Mrs.Toyota) Tantan noodles. Tantan noodles (Photographer) It’s going to be vegetables that were picked fresh yesterday (Female customer) From the vegetable garden? The ones we grow ourselves? (Photographer) Do you come to the store often? (Male customer) You come here sometimes (Female customer) The other day (in Tenten) his wife’s neck was all black Why is it so sunburned there? I asked She said, “The field (got sunburnt in the field). (The reason I come to the store is) because it’s close to where I work and Because it was delicious when I came in the past. And then it just so happened that the son of the master of Tenten Our daughters go to the same nursery school. （It was discovered during (the nursery school’s) field day! It was a chance encounter. (Female customer) We fight a lot. (Mr. and Mrs. Tenten) don’t have that kind of thing? They’re (doing business) smartly, right? If it were us, we’d fight right away. (Photographer) You’ve never seen (the couple) fight? (Female customer) No! (Vendor) This is Chinese noodles steamed yakisoba (for) (Photographer) Are those always delivered? (Vendor) Yes, that’s right! Many of our regulars will be here today! (Mrs.Toyota) Tantan noodles for lunch. Tantan noodles (Photographer) How do you like the tantan noodles? (Male customer) Delicious! As usual.
Consistently delicious! (Male customer) I was going to stop (going to Tenten) because it’s hot today (My wife) wants to go! (My wife) said, (so) I came. Tantan noodles are delicious I had fried rice with tobiko when I was here a while ago and it was delicious! And the sweet-and-sour pork was good, too. (Female customer) This (chili shrimp) is delicious!
Shrimp chili is delicious! (Female customer) Thank you for the food! (Male customert) The vegetables were so delicious!
(Female customer) The dressing is delicious! (Male customer) Also, I ate white bitter melon for the first time! and And the bitter melon, which was cut up pretty thick. No bitterness at all It tasted really good! (Female customer) Here’s their seedlings Will they be taking them to the field next week or so? (Male customer) It’s nice! And the store is run by a couple. And the farm is run by a couple. I think it’s kind of nice. That they grow vegetables in the field and serve them (in the restaurant) That story alone makes it taste good! Thanks for all the delicious food! Fried rice with seafood and tobiko tobiko Fried rice with seafood and tobiko (Mr. Toyoda) (Tobiko Fried Rice is)
It was made by my predecessor. (Mr. Toyoda) I took over the Tobiko fried rice (from the previous generation) and still do it now. (Photographer) By predecessor, do you mean Tenten’s? (Mr. Toyota) That’s right! Yes, it is! (Photographer) What was your predecessor like? (Mr. Toyota) He is an older man! (Male customer) The food is placed here and (the predecessor) recommends it to us My predecessor recommends this one to me, and I’m surprised when I see the price. （My predecessor’s culinary skills were unmistakable. I thought he was an Iron Chef.　 I think he did it with Chen Jianmin. There were about three grandpas here, they were waving pots and pans! Thanks for the feast! (Mrs.Toyota) Thank you very much! (Male customer) Chinese food, changed to a restaurant where vegetables are the main ingredient The predecessor was doing meat main fish main It was very delicious. From vegetable lovers to meat lovers. (To Ten ten) I think you should come I’m sure it tastes good! (Photographer) You started (cooking) when you were 21? (Mr. Toyota) Yes, I did! I was (cooking) in Osaka at that time. I didn’t know (cooking) at all I was washing dishes part-time, and then (cooking) started. I had no intention of getting a job or going into the culinary world at all. but the head chef at that time He asked me if I would like to try cooking since I was there. I think that’s when I started cooking. 14:00 Lunch business ends Wok-fried Chinese cabbage and pork with garlic Steamed chicken Stir-fried field greens and pork with garlic Tenten Lunch (Mrs.Toyota) Tenten lunch! Side dish is steamed chicken with ginger sauce and Jellyfish in soy sauce Vine purasaki and dried shrimp with sansho (Japanese pepper) color Corn spring rolls Dressing is red bean (green onion) dressing Tenten lunch After business, the wife’s father joins us for dinner.â (Mrs.Toyota) I have a lesson today, so I’m going home early. Machichuka with organic vegetables from our own farm!
It was two days of “Tenten”! kobe japan. Chinese shishirin Hirai, store manager Owner Shishirin was born in Saga Prefecture and moved to Kobe.
He moved to Kobe and opened a restaurant where he can the taste of his hometown, “Champon”. The owner’s idea of “Champon
Mr. Hirai has been keeping the owner’s idea of “chanpon” alive for 30 years. (Staff) Is the soup pork bone? (Mr. Hirai) Yes! Pork bone! （Our restaurant…)
“Champon” is our centered. Preparing ingredients for chanpon Fried rice ingredients
Ham Char-siu pork Pork bone soup Making specialty “stir-frying Takana This restaurant’s “stir-frying Takana” is famous for being extremely hot.
You can eat it for free inside the restaurant To the hot oil
200 grams of chili pepper is added Takana used in one preparation To a heated hot pot
Putting a large amount of pickled takana Then, the extremely hot raayu oil
Put it in and pour it over the whole dish. Soy sauce takana We use
Ichimi chili pepper and soy sauce The spiciness should be evenly distributed
Stir to distribute the spiciness evenly. Stir-fried Takana is done. (Manager Hirai) The person who makes it hardly eats it lol (Manager Hirai) Because it’s spicy (for me) Stir-fried Takana is “free service”.
They put one on the table. Preparing dumplings. Searing the iron ladle
Coating the ladle with oil Lard is used for frying oil Squid used for chanpon From Kyushu
A certain “gift delivery” From Saga Prefecture, where the owner is from.
“Champon noodles.” Medium thickness, glutinous texture chanpon noodles Stir-fried Takana to-go orders in the store Local regulars are buying homemade stir-fried Takana to-go.
It’s not uncommon for local patrons to purchase homemade takana to-go. Thank you! (Staff) (just for the take-out of takana)
I come here sometimes. 11:00 opening Welcome Yellow counter Tatami room seating Lunch time starts Chanpon “hanchan” set pork, squid, shrimp Followed by Onions Carrots Two handfuls of cabbage Add mildness to soup
“milk.” Salt soy sauce Pork bone soup Cooking half-fried rice next to it. Onions Carrots　
Ham, pork chashu Cold rice Salt The “half fried rice” that comes with the lunch service set.
When there is a lot of rice, they use two and a half square kilograms of rice. Green onion White pepper Checking the taste in detail while performing two cooking tasks.
Chef Hirai Delicately adjusting the taste bean sprouts Medium thickness, chewy texture
Chanpon noodles Champon noodles Finishing up the set of fried rice. (Staff) ahead, It’s half fried rice. Miso ramen Han-chan (miso ramen set) Cooking continues Kamaboko (fish paste) Fried rice is cooked to order. Salt Delicately taste adjustment One after another, “chanpon” is being prepared (Staff) Han-chan + chanpon 1
Han-chan + plate (udon) 1 Lunch time is exclusively
A set menu of half fried rice is often served. Manager Hirai skillfully juggles two pots by himself. The slightest adjustment of taste
You can see his meticulousness Taking out the noodles for “chanpon” first Next, “Sara Udon”.
The soup for Sara Udon is thickened with potato starch. (Manager Hirai) Yes, thank you (Staff) Sorry!
It’s Sara Udon! Shishi-Rin’s “Sara Udon” is not deep-fried noodles, but boiled noodles.
and then covered with thickened broth. (Customer) This one is a little bit… (Customer) It’s thickened (Customer) It’s a thin thickening (Customer) When you eat it, the texture is different Moderately thickened
Pork bone soup (Customer) This way it is easier to get (soup) on the noodles The noodles are delicious… ♪ (Sara udon soup is)
It’s mild. The taste of the soup is very
It’s very strong. It’s delicious! (Manager Hirai) In Kyushu, (Sara Udon is)
We have both. Deep-fried noodles (Sara Udon) and
regular soft noodles (sara udon), and （The “fried noodles” (at this restaurant) are more
(The soup is) thicker. Age Soba” was made for me! Deep fry raw noodles Shaping the noodles Pork squid Shrimp
Carrots Onions Cabbage To remove the bad taste of pork bones and to add mildness
Add a little milk Pork bone broth Manager Hirai never misses a taste of soup Adjusting the taste Shishi-Rin’s fried soba noodles are thicker than Sara Udon
Thicker than “Sara Udon”. Ankake over the fried noodles. thick starchy bean paste Now, I asked about the couple who just came in.
I asked them how they were doing. (Staff)
That’s a great clean (complete meal!) (Customer) Of course!
Even the soup (I’ll take all of it) The soup (broth) is so good! Both husband and wife finish the soup in its entirety Thank you for the meal eating everything (Staff) Why (what is) your reason for going to this restaurant? (Wife) I think (the food and customer service) is very attentive.
I think the restaurant is clean. (husband) (people say) The most recommended menu item is
I think it’s “chanpon. (husband) Personally, I’d have to say “fried soba”! (Staff) Fried soba!? (Couple) Yes, yes!” Fried soba” – one of the best! (Husband) It’s also delicious with sauce on it.
It’s also delicious! (Wife) I also like the Takana .　 (Husband) It’s spicy, though! (Staff) Is it painful? (Husband) It’s very painful! LOL! (Wife) It’s spicy, but when I eat the “fried Takana” here
I can’t eat anywhere else after eating it here! (Husband)I’m going to eat a bowl of fried rice with some takana. Lunch time continues! Soy Sauce Ramen” is being prepared. Soy sauce ramen (Proprietress) Yes! Shoyu (soy sauce) ramen, right? Recommended by a senior staff member.
Customers who came to the store. Hanchan + soy sauce ramen Customer taking a picture (Customer) First time here! （My boss recommended me to come here. (Staff) Was the recommended menu item soy sauce ramen? No. -The recommended menu item is…
They said, “Champon.” But when I told him I couldn’t eat shrimp.
Then they said, “Shoyu (soy sauce) ramen”. It’s delicious! (waiter) fried soba noodles　
Hanchan + champon. Gyoza. Yes, fried soba noodles. Fried soba noodles, chanpon noodles, fried rice
Manager Hirai does one thing after another. Two bowls of chanpon noodles are done. Then we finish up the “age soba.” Yaki gyoza And half fried rice I asked about the “fried soba.” （The crunchy texture is very good. And thickened (And more) Lots of vegetables! Free stir-fried Takana
Many customers add free “Takana” to their chanpon! 12:00 noon
Customers arrive one after another (Customer) I got this information from a friend of mine.
I came here! I’m from Hiroshima (Fukuyama, Japan) I came to this place for business.
(an acquaintance) recommended this place to me. Welcome! Sitting at the counter
Customer (Waiter) Hanchan set (chanpon) Inside the restaurant, things are getting hectic wonton noodle soup Unstoppable order Yes, come in! Chef Hirai is in charge of cooking (Chef Hirai) Gyoza 1 (please) Yes, please! Yes, thank you! (Staff) (Today) Why did you order Champon? (Customer) The waiter recommended it to me. It’s delicious! Miso (Manager Hirai) Gyoza is ready! (Hirai manager) Put the rice in! Vegetable miso ramen Yaki Soba (Proprietress) Yes, ramen went up! (Proprietress) Yes, please! (landlady) Yes, thank you~! (landlady) Yes, please! Excuse me.
Miso (ramen noodles) (Proprietress) Yes! Soy sauce (ramen). Shoyu ramen with
Topped with takana (Customer) Ah~ (Staff) Looks hot and delicious! (Customer) Delicious! (Customer 2) Spicy! (Customer 1) (Takana is) that spicy!
(The more spicy, the better!) I can’t help but notice how blindingly
Spicy and delicious Parents and children continue to go there for two generations
regulars (Customer) You should eat this. (Customer) This takana is delicious It’s really good. It’s so different from other places. (Mother) This is what we came here to eat.
(to eat) this. (Staff) I’m here to eat this! The extremely spicy “Takana”!
The spiciness that sticks in your throat afterwards is an addictive dish! (Customer) Spicy! Milk (Staff) Is this milk? Yes, milk! (It helps to) control the (pork) taste. Serves 5 at once Stir-fried lebanilla Stir-fried lebanila (Staff) What! This feeling today…
You’re not busy! (Manager Hirai) (Today) the one who is bored! (Staff) How many times busier than this when you’re busy? (Chef Hirai) (From the opening at 11:00)
I make it all the way until about 2:00 p.m. (Chef Hirai) If I could do this every day Yes, thank you. The days that I just devoted myself to cooking. 30 years of honesty and care for local customers
Shishirin, Manager Hirai His cuisine has made many customers
smile and happiness of many customers. Today, tomorrow, and in the future
We will continue to increase the number of smiles one by one. From just one dish. Sweet and sour pork Sweet and sour pork Pork bone broth, a little potato starch Sweet-and-sour pork 880 yen Tianjin rice bowl shrimp Pork bone soup potato starch

0:00　中華料理 広東
地図　https://maps.app.goo.gl/Pr4THYmwr3G6uRhV8
住所　京都府亀岡市安町野々神４７
HP　https://kanton-kyoto.com/

1:07:53　広東料理 天天
地図　https://maps.app.goo.gl/yz83s7Hk1daHvu1X8
住所　兵庫県神戸市灘区王子町１丁目２−１５

2:04:04　獅子林
地図　https://maps.app.goo.gl/KmovptTWzNqyMfBc9?g_st=ic
住所　兵庫県神戸市西区大沢２丁目３−６ 獅子林

日本ものがたり食堂 JAPAN FOOD STORY
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