王道欧風カレーにサラリーマンが吸い込まれる！働く男たちの胃袋を掴む大阪カレー店

王道欧風カレーにサラリーマンが吸い込まれる！働く男たちの胃袋を掴む大阪カレー店

I’ve been going there for over a decade now. I thought this was the only place I could go, and I hadn’t even considered going to a curry restaurant. But I thought I’d give it a try, so I went to this popular Osaka curry restaurant that has been in business for 36 years and has a huge following of regulars. Located in Tokuicho, Chuo Ward, Osaka City, a 5-minute walk from Tanimachi 4-Chome Station on the subway. Established in 1989, Curry Shop Dahl is a restaurant famous for its exquisite European-style curry that is packed with working men at lunchtime. It takes a total of three days to prepare the curry roux, and the owner uses onions, carrots, garlic, ginger, and butter. Sato-san (69 years old): ” If you add the special spices for dal and it doesn’t go back to its original state, then it has returned to its original state. If it doesn’t go back to its original state, that’s a good indication that the moisture has evaporated. You can’t do that in terms of time. The moisture content of onions varies greatly depending on the season, so it’s impossible to say how long to do it for. Combine the spices , mix in the flour , put it in the oven for 20 minutes… repeat until the moisture has evaporated. The beef shoulder loin used for beef curry was some 30 years ago, when the bubble economy was just about to end, but it was still lingering, so of course it was busy. It was much busier than it is now . In the past, you could tell when it was 12 o’clock without looking at the clock because there were so many people passing by and it was all about the office, but now it’s not like that anymore, so you can’t even tell when it’s 12 o’clock. Cut off the unnecessary parts and cook the beef shoulder loin. The owner’s son, who joined the store around the time of COVID-19. ( Staff member) What was it like before? I was a businessman, but when my mother got sick, I didn’t know what would happen, so I asked her if she could come to my house, and she got better right away. I mixed curry roux, chicken stock, and vegetables. This is really spicy, so I’m going to thin it out. I ‘ll add the seasonings, apples, and bananas, and simmer for about 10-11 hours . 8:00 Close contact with business daysRice shop) I’ve been coming here for quite a while and it’s gotten a lot better, but around the beginning of this year, it started to get a little tough because we couldn’t get the rice from JA, and it was quite difficult to secure it.The owner here is quite picky about rice, so he’s very picky about quality. Not just any rice will do, so it’s been quite difficult.We don’t waste eggplants.If we wanted to make it like this , it would be impossible in a place like this, so it’s our breakfast.Staff ) We have all kinds of genres, like Chinese and ramen.Staff ) What made you decide to start making curry? It started with someone I’ve known since I was little.He’s a friend of my older brother’s, about eight years older than me, and he runs a curry restaurant in Honmachi with the same name as Dahl, and this restaurant is like a branch, so he leaves it to someone he knows, and there was a dispute over it, and then it was all gone and there was no one to do it, so he said he was quitting. But I was at Kuromon Market. After graduating from university, I worked as a salaryman for two or three years, then quit and went to a tuna restaurant in Kuromon Market. I wanted to do Japanese cuisine, I wanted to be a sushi restaurant, so I went to study tuna, and I wanted to work in the food and beverage industry, so I went to train at a fishmonger, but then that person approached me, so I had no interest in a curry restaurant at all. But I still thought I’d give it a try, so I prepared the minced eggplant and took a break with some coffee. (Staff member) Is it cooked a little firm, after all? The amount of water The wife is at work preparing the fillet cutlet, which has been reduced in size . The restaurant opens at 11:00. We go in straight away. Beef curry 700 yen, fillet cutlet curry (4 pieces) 950 yen, fried shrimp curry 950 yen , mixed fried curry 950 yen, minced eggplant curry 800 yen, croquette curry 750 yen. A customer enters the restaurant as soon as it opens and orders a large beef curry with lots of curry sauce . Beef curry (large) 800 yen. We take a photo to commemorate the arrival of the food . Topped with fukujinzuke, cabbage, and cucumber, there is plenty of curry sauce, and the spicy European-style curry spices spread throughout your mouth and are delicious! The toppings make it easy to eat without getting bored, and I ate it all up without leaving any leftovers. Four pork cutlet curries for 950 yen. My office is nearby, so if I want to eat curry, this is the place to be. I never get bored of it, and I’d like to go again. It’s just the right amount of spicy, and I like it. Four men who have been coming here for over 10 years came in. Two pork cutlet curries for 800 yen . Pork cutlet curry with egg topping . 11:40 Mixed fry curry for 950 yen. Takeaway order. Plenty of cucumber, cabbage, and fukujinzuke toppings. 12:00 Fried shrimp curry for 950 yen. A curry I can’t make at home. I usually like spicy food, but it’s not too spicy, just right. (I order) Pork cutlets most often, but I always order pork cutlets. But the minced egg curry is also recommended . Thank you for the meal – this is our first time (as a staff member). How was it? It was delicious! It’s also filling, so good! The spiciness was just right, and the croquettes and fries on toppings were delicious and perfectly complemented the curry. I’ve been coming here for over a decade and will definitely return. I ordered the pork fillet cutlet curry. It wasn’t too spicy, but just right. It was my first time and I’d always wanted to try it. I love curry restaurants and often see them on Google Maps, so I happened to find this one and it had some great reviews. I also like European- style curry, so I ordered the pork fillet cutlet curry, which was absolutely delicious. I ordered the mild version, which I thought was the ultimate European-style curry , but it had a nice kick to it. I also had fukujinzuke pickles, cucumber, and cabbage, which went surprisingly well with the curry. It was refreshing and delicious, and I thought it was worth it. This was an in-depth look at an Osaka curry restaurant that supports the stomachs of working men. Japan, Osaka Duck and Sake Koju: Homemade stone-ground buckwheat flour . We mill brown rice in-house. Although it’s a duck restaurant, they also offer chicken and egg rice bowls and a wide variety of soba noodles. I visit several times every year. My loyal Kinkei Nanba Kiwami * Special chicken and egg bowl. “Kamoshi” means fermented. The chicken in the oyakodon is seasoned with amazake, a fermented seasoning. This transforms the protein into delicious substances. Our soy sauce is also homemade. We also carefully select and purchase miso. It’s delicious! The broth is delicious, isn’t it? It’s thick and creamy. Tenmaya’s specialty curry udon. Tenmaya ‘s oyakodon is open from 5am. Staff: Do you have any recommendations? The beef bowl doesn’t change, doesn’t it? The shin kakiage udon is here, please. Sorry for the wait. Yamamotocho, Yao City, Osaka Prefecture. Located in front of Kawachiyamamoto Station on the Kintetsu Osaka Line. Delicious, affordable Osaka udon and soba. The owner of Tenmaya starts preparing at 4am. Staff: Do you order the noodles from somewhere? That’s right. When I first opened the restaurant, I called about 12 noodle manufacturers and they sent me samples, and I decided from those. The udon has just the right amount of firmness, and doesn’t fall apart even when put in a pot. The soba is also chewy and springy, and the chirashi sushi and bonito flakes curry udon are quite popular. We open at 5:00, just as the trains start moving, and regulars are already coming in. Curry udon 530 yen, beef bowl 520 yen, soft-boiled egg tempura 110 yen, two inari sushi 150 yen. Come in, what would you like? Customer ) Meat udon, meat udon (no spring onions) Staff) Before work today? Yes, I come here two or three times a week (my favorite dishes are herring soba and kasu udon). I’m glad they’re open at this time. Thank you for the meal . Have a nice day. Tempura udon (egg topping) Delicious shredded egg, soft-boiled egg tempura (fried seaweed), chikuwa tempura (fried seaweed). Water-soluble potato starch is diluted with dashi, so it is used. Tenmaya’s specialty curry udon 530 yen. A slightly sweet, rich and thick dashi broth. Shrimp tempura soba . I’ve lost count of how many meals I’ve had this week. My favorites are kakiage soba, tempura soba, shrimp tempura soba, and oyakodon (I started this restaurant). The reason I started is because I was 60 and my wife and I were talking about quitting our jobs and taking it easy, so I quit my previous job and was just hanging around, but I was getting bored. I’m still in good health, so I came here. 帰りましたら本当においしいお疲れ様でした。 English : When I came to eat udon, there was a sign posted in front of me saying “We will be closing on August 15th. Thank you for your patronage over the years. ” It had actually been closed three days earlier, on August 12th, so I asked him if he was quitting, and he said he wasn’t feeling well and that since it was in front of the station I thought it would be easy to find a tenant , so I went there that day and signed the contract. It was my first time working in the food service industry, but my wife is quite good at cooking so I thought it would be fine, but when I got home and told my wife she got mad at me. Oboro sobaHayokake udonKake udon7: 42Kitsune udon390 yen (shrimp tempura topping200 yen) The crispy shrimp tempura with a smooth, chewy batter was the best, and the kitsune soaked in sweet broth was absolutely delicious… Shrimp tempura udonSpecial soba570 yenInari sushi2 pieces150 yenStaff) Do you come to the shop often? The tempura udon is delicious almost every day . Welcome. Curry udon . Sorry to have kept you waiting . First, take a sip of the soup. It’s quite thick and mixes well with the udon. This is my second time here. I had kitsune udon the other day, but the soup was delicious, so I thought I’d try it again and this time I tried curry udon. It ‘s delicious, isn’t it? It’s thick. Four people came to the restaurant. Curry soba and oyakodon. Tsukimi soba and beef bowl. Kasu udon and two rice balls. Tempura soba and beef bowl. Tempura soba. Tsukimi soba. Rice ball (sesame and bonito). Kasu udon customer , please. Oyakodon . Welcome . One more beef bowl . Staff) Do you come to the restaurant often? Staff who come here often ) Do you have any recommendations? The beef bowl is consistent. The beef bowl is consistent . Curry udon ( topped with shrimp tempura). Thank you for the meal. Thank you . Welcome. Thin udon? I’ll have thin udon curry. Curry udon with shrimp tempura and egg tempura. Curry udon (topped with shrimp tempura and egg tempura). Staff: How many years have you been coming here? Yes, that’s right. They’ve been coming for a while now. ( Not this guy’s generation, this staff member has been here since the previous generation ) Do you have a favorite menu item? Curry udon is delicious! Here you go. Sorry to keep you waiting . Thank you for the meal . First, I ‘ll take a bite of the udon. The tempura is soaked in broth and is the best… Thank you for the meal. Thank you very much. Thank you very much. Oyakodon 520 yen. Naniwa-ku, Osaka City, Osaka Prefecture. Nihonbashi. 4 minutes’ walk from Ebisucho Station on the Sakaisuji Subway Line. Opened in 2014. Yuaitei. Good morning . 6:59 a.m. Owner Nakanishi arrives at work. Buys ingredients at the market and arrives at work. 15 seats available at the counter and tables. A popular shoyu ramen specialty store. He immediately gets to work. Marinates the pork slices. Heats up the soy sauce sauce . Carefully washes each chicken bone to be used in the soup. Staff: Do you wash each one individually? These are called the neck bones and the body bones, and they are the neck and body parts (of the chicken), and they produce different broths, but the body bones in particular have the internal organs attached, so you need to remove them properly to get a clean broth. This is the body, and this is the neck. Staff) Do you make the soup only from chicken bones? It’s 100% chicken bones now. Only chicken bones. When we first opened, we used to add a lot of different things, but now we use 100% chicken bones. Staff) Is there a reason for that? At first, we just added and added the heads for many years, but then we started to subtract and got closer to the ideal taste, or rather, we’ve recently come to the conclusion that the more we subtract and make it simpler, the better. Cut the pork belly into sectionsCut into sizes according to the purpose Even within pork belly, there are lean and fatty parts , similar to the fatty and lean parts of tuna. We carefully cut them up and use them for Takaida Ramen, the char siu that goes on regular ramen, and the char siu noodles that go with char siu topping. For that reason, we separate them into different parts. (Staff member tying the char siu with string for cooking ) We put lean meat inside and roll it up. We add lean meat to the fatty parts to create a good balance, and conversely, we add fat to the lean parts to make it look nice when sliced. お腹いっぱいです。 English: This is to ensure that the fat is absorbed. This is just a pre-boiling process, and is the first time the blood is drained. Remove the excess fat and blood, and then start seasoning with soy sauce in earnest. While the pork is pre-boiling, cut the already-made pork. Cut the pork into small pieces for the pork bowl. Remove the scum from the chicken stock. A clean soup will become visible. The pork will be pre-boiled in just under an hour. Remove and wash with water. Simmer in a soy sauce-based sauce to allow the flavor to soak in. Cook until about 70% is cooked, then simmer thoroughly in soy sauce. (The sauce has been added over the course of 10 years.) From here, simmer for a few more hours, and then let it sit in the refrigerator for two days. 8:51 AM The owner’s wife arrives for work . (Staff member) What is the origin of the name of the restaurant? The origin of the name is embarrassing, but… it takes one character from my name and one from my wife’s name . It’s not embarrassing at all. It’s a wonderful origin. The employees also come to work and continue working as the restaurant opens. Wash the rice. Boiled eggs. We’re going to make them now! The ramen is soaked in a soy sauce that is quite a bit half-cooked.9 :15am Cleaning the hall Homemade soy sauce sauce used for the ramen The soy sauce sauce contains pork stock and a little bit of aromatic vegetables and is prepared in two stages, before being put on the fire once more to make it mellow. This is black soy sauce made with tamari soy sauce. It is boiled down for about five hours and various adjustments are made to it to make it even more rich and darker in colour. The soup is boiled for about two hours and the amount made that day is used up within one day. We don’t usually use this, but we have a limited-edition ramen for today, which uses back fat.Staff ) Do you often make limited-edition ramen for today? We don’t do it every week, but we try to do it as much as possible.We have a lot of regular customers, so those who come every day do so by thinking about how to make sure they don’t get bored and enjoy themselves.We sear the pork for the limited menu and strain the back fat.The menu is always handwritten by the manager (staff member).It’s not photocopied, it’s all handwritten.He loves writing, so he’s particular about handwriting.10 :53 At 11:00 , there were already customers in front of the store.Opening limited menu: Den-Den Black 950 yenThe standard menu has six types of shoyu ramen, all named after boxing movesBasic flavors: Right straight 850 yenLight Razor punch 800 yenSpicy left hook 850 yenDen -Den BlackThe limited Den-Den Black comes throughThe store is full within two minutes of openingChili pepper , chives, back fat , garlicSorry to keep you waitingDen-Den BlackBoiled egg toppingMini char siu bowls that are deliciously slurped Ramen + 250 yen “Heavy” made with tamari shoyu sauce Spicy ramen “Left Hook” Limited menu for the day “Den Den Black” There were many regulars that day, so the limited menu items were often ordered Staff) Do you come to this restaurant often? I’ve been coming here for almost two years, that’s a long time Staff) What did you order today? Today it’s “Den Den Black”. All the dishes made by the manager are delicious, so I’ll eat if there’s a limited item. Today it’s a limited item Staff) Do you come here often? I come here at least once a week Staff) What’s the most recommended menu item? They’re all delicious, so it’s hard to choose just one! When there’s no limited menu, I eat the regular menu, and when there is limited menu, I try to get the limited menu as much as possible . The owner is a serious person, so he doesn’t cut corners. Limited menu: Den Den Black 950 yen A rich shoyu ramen with plenty of back fat and garlic. Adding dissolved egg yolk adds a mellowness that makes it super tasty, but it’s all shoyu ramen . Staff) The noodles change depending on the type of ramen. Basically, we usually use three types: the basic thin noodles, medium-thick noodles, and Takaida noodles . In addition, we have limited noodles today, and four types of noodles that go well with the soup. We’ve got the right straight. The basic “right straight” and the light “razor punch.” Razor punch. 11:53 There’s a constant stream of customers coming in for lunch , and even a line outside the restaurant. This is spicy shoyu ramen. This is spicy ramen. Hook. Staff) What did you order today? It’s a left hook.I come here quite often and more than 90% of the time it’s a left hook.It’s so stimulating that it’s addictive, I have to eat it every week.It’s so delicious that it feels like my body is going crazy.Afterwards , various orders for shoyu ramen come in.Takaida Cross 800 yenStaff ) What did you order? A large serving of Razor Punch.I have a large serving of Takaida Cross.Staff ) Do you always order the same thing? We’re going through the menu again.Staff ) What’s your favorite? I love Razor Punch.It’s light and delicious.Razor Punch is the lightest and lightest of the six types.Razor Punch 800 yenA heavy customer happily slurping down his large serving, popular with women and foreignersThis man had the strong “heavy” with rice… And there was also this person… Staff) What did you order? A right straight.It ‘s always this, that’s for sure.Staff) Unchained custom? “Unchained Custom” A custom menu that can be topped with garlic or habanero for an additional 100 yen. It has a strong punch and is a popular order among connoisseur regulars. The Right Straight Unchained Custom is 950 yen. Its strong flavor goes well with rice. This is the one I’ve been going for lately. The Right Straight Unchained Custom is the best. 12:35 The black one is our basic flavor, “Right Straight,” and the lighter one is “Razor Punch.” Our basic flavor is “Right Straight.” This is a large portion of the basic flavor, “Razor Punch .” I have “Naniwa no Joe. ” Staff: What kind of flavor does it have? Naniwa no Joe is a delicious combination of traditional soy sauce and seafood. Staff: Do you come here often? About three times a month. Staff: We get a lot of customers. 。 English: It’s delicious! Staff) What do you recommend the most? There are three types: “Right Straight,” “Razor Punch,” and “Naniwa Joe.” It ‘s hard to choose. It depends on the mood at the time, and the guys here seem to be struggling to decide on a menu item. They came here yesterday too, about 4 times a week. Staff) What do you recommend the most? I’d like you to try the right, but I’d also like you to try the razor, but in the end, the right is the best. It has no impurities. It’s delicious no matter how many times you eat it . Right Straight: 850 yen . The basic flavor of the restaurant and the most popular menu item. The noodles are straight, thin noodles . After much deliberation, the staff finally decided on the right. It’s truly free of impurities! The classic shoyu ramen. After much deliberation, the guy apparently decided on the limited edition instead of the right. 13:28 An unexpected customer… Mr. Kaji from Unchained. Former professional boxer Unchained Kaji, the creator of Unchained Custom, came to the restaurant. Former professional boxer Unchained Kaji, this is a shoyu ramen restaurant, right? Before I found this place, I thought ramen had to be tonkotsu ramen. I was always sure it was tonkotsu ramen, but the first time I tried it, I thought, “Wow, this is it!” And since then, I’ve been a fan and come here at least once a week. Staff) They’ve put “Unchained Custom” on the menu. Staff) Is that your favorite? It’s the seasoning I like and order, so they named it after me . Staff) Do you always eat it that way? That’s usually the case, but today, my favorite “Den Den Black” is on the limited menu, so I thought I’d come and try it. Today, it’s “Den Den Black.” Den Den Black. I’ve been coming here once a week for nine years. Apparently, if you go once, you’re sure to find your favorite shoyu ramen. And Unchained Kaji is… Honestly, thank you! We took a close look at one of Osaka’s most popular ramen shops, which is always bustling with regular customers who finish off the soup and leave in a flash. Kowakae, Higashiosaka City, Osaka Prefecture. 8 minutes walk from Nagase Station on the Kintetsu Osaka Line. Kindai-dori (in front of Kinki University). Just a little way down the road… Teramae , founded 53 years ago. Sweet and spicy stewed tendon meat, chicken, and cabbage (1 cardboard box). About 8 pieces included . Staff) 80 pieces or so? That’s right, I think we easily used up all 80 pieces yesterday. We prepared a huge amount of cabbage. Staff) Do you have any popular menu items? Manager) Lately it’s been HorudonManager ) Modern-style udon.Manager ) It has Shimacho in it.Manager ) That’s the most popular recently.Manager ) I think we use Shimacho more than the Yakiniku restaurants.Opens at 11:00Modern set meal 896 yenYakisoba set meal 698 yenSoba roll set meal 841 yenBetta -yaki set meal 687 yenSalted pork bowl 580 yenYakiniku bowl 748 yenPork and kimchi bowl 580 yenTonkei bowl 580 yenModern-style mix 1065 yenYakisoba pork 605 yenSoba roll mix 1015 yenToppingsButa Matsuri 500 yenBetta- yaki pork 625 yenOkonomiyaki mix 995 yenGrilled squid with green onions 775 yenWestern style grilled 835 yenDotonbori 1000 yenHo Rudon 1,100 yen Kaiyukan 1,200 yen Ikuno Modern 1,200 yen Japanese 950 yen Genkidama 950 yen Kainchu 1,200 yen Bokkakedama 1,045 yen Green onion and salt fried noodles 900 yen Hormone fried noodles 1,000 yen Chanponyaki 1,000 yen Garlic fried noodles 1,000 yen Teramae-style fried chicken 600 yen Chicken wing gyoza 720 yen Tonpeiyaki 500 yen Shimacho teppanyaki 750 yen Soba rice 723 yen Pork kimchi fried rice 723 yen Steak bowl 1,273 yen Tendon meat and shimeji mushroom garlic rice 723 yen Takeaway orders are accepted A hearty modern-yaki dish with plenty of sauce, powdered bonito, and green laver! (Second-generation owner, owner who has installed an okonomiyaki maker that can cook both sides at the same time ) Normally, okonomiyaki takes 15 to 20 minutes, but we can cut it down to about two-thirds of that time. My mom started this 50 years ago, and at the time, our customers were all students, so the portions were large and cheap, and that can’t change now .) Is this a regular serving? If you order a large, that’s twice as much, so in terms of grams, it’s over 500g. Okonomiyaki that’s cooked until crispy on both sides. Okonomiyaki Pork . Modern Yaki Modern Yaki Mix that’s cooked until fluffy. Modern Yaki Pork Modern Yaki Mix! At each table, pepper, chili pepper, green laver, sauce, and mayonnaise are added. The green laver and sauce are scooped up with a spatula and devoured while still piping hot. The light sauce and plenty of ingredients are combined with a modern yakitori beer. Everything is smashed together. At 11:46, just before lunchtime, the restaurant is full and orders are pouring in . The yakisoba mix is ​​finished with bonito flakes on top. At the same time, we are also preparing takeout soba rolls. (Staff) What did you order? The pork and egg is delicious! Yakisoba Mix with green onion and salt Yakisoba Three people work in the kitchen, cooking together Chicken and garlic are done Tentacles with salt Teppanyaki Okonomiyaki Pork and cheese topping Tonpeiyaki Cheese topping Modernyaki Mix Large cheese and tendon topping Green onion and salt Yakisoba arrives Squeeze lemon on top and slurp 12:03 Pork kimchi Tendon meat Bokkake egg I joined the restaurant when I was 22 and my mother was 50, so it feels like we came here together It was originally a small restaurant, so we ran it from home Osaka’s local sauce, Hesmes sauce, was originally in Ikuno, Osaka, so that’s where my mother discovered it You know, there’s also Otafuku sauce, right? Our sauce is rather sweet, and some say it’s light, while others say it’s a bit sour, but it contains a lot of fruit. The sweetness of the fruit comes more than the sweetness of any sweetener, and our president says that we make the most of that sweetness. The products that go well with it are the richness of the eggs and the strength of the bonito stock, and the sauce starts with that, and we make it to match that, which is our original flavor. Our modern-style yaki are quite large, aren’t they? But even older people eat them all up, so (staff) no one leaves any leftovers. In the past, we had a lot of university students, and there were some kids who could eat four large modern-style yaki at once, and they were like competitive eaters. Hormone Yakisoba Modern Yakisoba Mix 1,065 yen Modern Yakisoba with pork, squid, and shrimp. It has a light texture and can be eaten in one go. Closes at 15:00. Starts preparation for evening hours. Opens at 17:00. Soba rolls shared by staff) How was the taste? It was delicious. (We ordered) Kaiyukan Modern Yakisoba with seafood. Staff) What are you getting together for today? Classmates from elementary school. On our way back from golf. Over 50 years ago. Staff) We’re all really close, we’re pretty close. Teramae -style fried chicken. Japanese-style Japanese pork kimchi fried rice with pork, mochi, and shiso. Ikuno Modern Yakisoba. We had negiyaki. It was absolutely delicious. I used to come here often when I went to Kinki University. Modern Yakisoba is delicious, and it’s easy to eat and delicious! 18:32 A line begins to form. They keep grilling and grilling… The second floor seats are also full. They clean up nicely for the next customers. 600 people are cleaning up, but they serve 600 people a day. Including takeaway, the Dotonbori Soba Roll Mix with Tonpeiyaki on top is 1,015 yen. The chewy yakisoba noodles are even more delicious when eaten with a fluffy egg… Cleaning begins . The iron plate is thoroughly polished. This is a day in the life of a long-established teppanyaki restaurant that has been loved for over 50 years.

0:00　中央区）カレーショップ ダール
地図　https://maps.app.goo.gl/QP2ohC3tFJ3GJXjaA
住所　大阪市中央区徳井町１丁目４−１３ 谷町マンション
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24:40　吹田市）鴨と醸し 鼓道
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住所　大阪府吹田市千里山西4-37-3
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1:13:59　八尾市）てんまや
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住所　大阪府八尾市山本町南１丁目３−６
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1:50:43　浪速区）正油ラーメン専門店 友愛亭
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住所　大阪府大阪市浪速区日本橋４丁目１２−１
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2:25:07　東大阪市）てらまえ
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住所　大阪府東大阪市小若江４丁目１２−２４
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