最速のワンオペ屋台。 | Japanese street food

最速のワンオペ屋台。 | Japanese street food

Main Story Watanabe-dori 4-chome, Chuo Ward, Fukuoka
City Koga-san, Owner, 44 years old Koga-chan , a long-established food stall
operating for about 45 years Koga-san runs the stall setup and
operations all by himself Complete coverage from 5 PM to 3 AM The stall next door, Zono-chan , said yesterday “Sorry, I might
cause trouble with filming today ” I was planning to say the same thing
today But Zono-chan came out ” Sorry, we have filming today ,” I was
going to say . I had my opening line ready. ” Good work today . I greeted you earlier. ” “Oh, really? ”
“Thanks .” “Did you get permission ?” he asked. “Permission? From whom?” Us? Honestly , we’ve been turning down
interviews forever . We hardly ever get filmed. We’ve only lent it out for drama shoots
and commercials . Back in the day, it was the cassette
karaoke era, right? When Dad and Mom were running the stall , they had shoots with bag photos and stuff . Apparently all kinds of things happened. I’m really not good with this . Is it too fast?
Should I move slower? ( Staff) Has it been especially hot lately? Yeah, but I think it’s more of a
perception thing. it’s hot. If you don’t think it’s normal , you’ll
get discouraged . You’ll just keep complaining about the
heat. Pulling the food cart… You pull the cart fast. Yeah, but I think everyone else is slow. It’s a matter of technique , not strength . Once you get moving, if you can keep it
level, you should get to the point where you
could almost let go . Good morning. Staff) How much does the cart weigh? No idea . No inspection, so we never weighed
it. We put the stall on a wooden base to
stabilize it and keep the wheels from
moving. Then we remove the handles. Before we could rent this parking lot , we
used to pull the stall about a kilometer . Filming makes me nervous . It’s rare I get asked. We spread the roof and attach the light bulbs . Staff) It’s pretty rare to see someone running a food
cart all by themselves , isn’t it? Not
many do it . People just want to make things easier
for themselves. In my case, if I were to hire someone , I’d have to be prepared to cover their
living expenses. I couldn’t afford to hire them otherwise . I can’t just tell them to go home because it’s
slow today . Or say they’re not needed
this week . It doesn’t work like that . I know I could probably manage it, but I feel responsible. I can’t just treat people
carelessly. I couldn’t hire them. That’s
the thing. We’ve always been a family operation. Four brothers, Dad, and Mom . Since we were kids, the six of us ran
the stall . I never saw my parents hire anyone
either . I don’t know how to hire people. I guess I shouldn’t have to think about
that stuff. But hiring people makes you feel
responsible. Just prep and cleanup would be fine. But if you want to do strength training , then having to run the stall afterward is
a bit tough . The butcher brought the meat . Pork bones and chicken bones. Thank you . I get nervous when the camera’s on me. On the filming day, it was over 30°C I work silently by myself. Building the door. Threading the rope . Tying the rope to the handrail . Simmering the pork and chicken bones
down to make the pork bone broth. Assembling the sink . Connecting it to the drain . You see, with food stalls , the other
stalls aren’t just business rivals. They’re business partners , workmates . So sales-wise , sometimes it’ s better if there aren’t people around, or
if there are fewer customers. It depends
on the flow of people at the time. But it’s still nice when a good person comes to the stall
next door, or when someone you get along
with is there . It’s fun . Even when it’s slow, just exchanging
glances and saying, “It’s slow, huh?” is
enjoyable . Like saying, “Sorry I cheated on you
today and went to another stall,” or “I
went over to that stall over there,” but hey, go ahead, go ahead . Go around to all the different stalls, and as long as
you come back to mine in the end, it’s
fine . You don’t know everything, so you
don’t know the good or bad points of mine
either . Same with other stalls. You might say, ” That place was good here
, ” or “But Koko-chan’s place was good
there. ” But if someone says yours is the best
without knowing others, it means nothing. My mom said that. Crushing ice. Got cold beer next door?
Lend me some. Yeah, right . We should lend each other
all kinds of things. Lighting charcoal to grill yakitori . I’m 44 now. Turning 45 this year . Staff: How old were you when you started
helping at the stall? Since elementary school. Back when there were no smartphones or
cell phones . Mom said she couldn’t leave us kids home
alone . She’d take off her schoolbag and say, “You
kids, let’s go!” and bring the whole
family . When I was in elementary school, I’d fetch
water and stuff . For me, it was always like that. I guess
I learned it half-playfully. After graduating middle school, I started
working there properly . My dad passed away when I was in fifth
grade. So for that one year until sixth grade, my mom ran the stall with one of her
classmates. We moved the stall every day , back and forth between the parking lot
and here . Moving an entire shop like that … it’s pretty tough physical work. We closed down for a year after that . I graduated middle school then worked part-time outside for just one
year . So I guess I started doing this for real around 17 . Yes . Is that okay? Thank you. I’ll have some . You’ll collapse. Hanging out the noren curtain . 7:30 PM Opening. Nagahama Ramen Koga-chan . Last order around 11:15 PM . Inside: Counter seats for 10. One-bite gyoza: ¥600. Stir-fried offal:
¥800. Sardine and cod roe: ¥500. Fried rice:
¥600. Bottled beer: ¥700. Chuhai: 550 yen each Skewered grilled items (set of 2): 300 yen
Oden: 150 yen each Ramen: 650 yen Fried ramen: 900 yen Sharpening the knife Preparing the green onions Right after opening, a man and woman come
in First , a toast with bottled beer Oden egg and daikon radish The oden broth is a bit sweet, so I’ll
boil it separately. Please wait a moment . Bite-sized Making gyoza . Sorry to keep you waiting . Here’s your
gyoza . Bite-sized gyoza: ¥600 8 small gyoza. Crispy skin, juicy inside. Authentic
Fukuoka street stall flavor. Egg, daikon radish. Two men came in. Ordered two ramen. Hold on a bit longer for the ramen. It’s not boiling yet. This is skimming the scum. It’s better to remove it than simmer it
like this . It’s hard to separate without boiling . Once it boils, it clumps
together and becomes scum like this . Making ramen . Straight thin noodles .
Cutting chashu pork . Pork bone broth .
Green onions . Chashu . Sorry to keep you
waiting. Slurping a freshly made bowl. Green onions . Chashu . Sorry to keep you waiting . Ramen. 650 yen . A light, gentle-tasting pork bone broth . Chashu The chashu is tender and moist,
releasing its rich umami flavor with each
bite . The straight, thin noodles cling
perfectly to the broth. A simple
Nagahama-style ramen that stays satisfying
right down to the last bite. Preparing bite-sized gyoza . Minimal wrapping time. Up to 5 servings. The sun is slowly setting. You over there? This way . Maybe because it’s local, I never really
had a chance to try street stall ramen .
Yeah, street stalls can be tough to
approach at first . So this time, we decided to go together . Honestly, the barrier felt high until we
actually went in . There’s no door like a regular shop , so
you wonder how to just walk in. If you happen to make eye contact, they’ll
say “Welcome!” and you go in, but if that initial connection doesn’t happen
, you start wondering what to do. I wanted to go , but never had the chance. So we said, “Let’s try it next time went to a different place, had drinks at
an izakaya, and then really wanted ramen here . It was my first time trying Nagahama ramen. First time? Yeah , my first time. I didn’t really know
what to expect . But I could tell it’s totally different
from Kumamoto ramen . Nagahama ramen doesn’t have this set
flavor, you know? Food is like that, though . No
patent on it. If it tastes good , that’s all that
matters, right? It was delicious. Thank you. Chatting with customers while prepping the
scallions. This three-day weekend was pretty busy, huh? Hmm, yeah, a bit. It was okay, though . If it’s not usually that busy , I think
it’s actually not good . I do the dishes between serving customers. It’s just meat, bones,
and water . Carefully skimming the scum . Water drains down from the top, but the
water absorbed in the middle section at
the top doesn’t move, right ? Rotate it to the right, then rotate it
to the left. So like this, like this ,
then flatten it again , and flatten it
again like this. Moving the water around .
So after cutting, before water drips from
the rolling pin, you drain the water like
this, right? Fold the noodles while changing their shape like this. Alter the
noodle’s form. If you cut them like this, the water
naturally pools underneath, right? You can drain the water pooled below, but
the water left on top won’t drain, right ? If you want to get it all the way to
this point , you’d have to cut it so many
times . After cutting off the part that’s
splashing down in a gush, there’s still some water left here, trying
to move down. So you flip it over like this , turning it
inside out, right? Now the middle part is where moisture
pools most easily, right? To get the middle part , you turn it
vertically . That’s all you do . That’s how I was taught. At first, you practice like this with a
towel. When I was a kid , they’d dip this in water make me cut it
while the water droplets were falling ,
saying “Get good at cutting this. ” Staff) You were closed for two years,
huh ? It was almost two years, right ? I got super fat. When I tried to get ready , my back hurt
like crazy, so I thought, “What should I do? ” I
stepped on the scale and I’d gained 10 kilos. I thought, “I
can’t do this job like this , ” so I walked every single day . I walked over 10 kilometers every day. I
lost weight . I got back to normal, down to 74 kilos . But my belly still sticks out. Only my belly won’t go down . Customers from Taiwan came to the shop . Oden. One bite. Gyoza. Ramen. Full? Fried rice. Pork belly. Chicken thigh. Gizzard .
Chicken skin. Sausage. Heart. Tsukune
meatballs. 0: 07 They ordered fried ramen . It’s not set in stone . Sometimes we add
eggplant or stuff like that. If we keep ingredients stocked, we end up with waste.
So we change what we add depending on the
moment. When cabbage is expensive, we buy napa
cabbage instead and use it to bulk things up. We really do change things up depending on
the situation. Making fried ramen . Plating it . Finishing with green onions . Here you go, sorry to keep you waiting . Fried ramen, 900 yen . Pork, enoki mushrooms, cabbage, carrots,
and more. A hearty, filling dish packed
with toppings. The noodles and ingredients coat well with
the sauce. 1: 00 Cleaning up is such a drag . If I enjoy it too much, I start wanting
to play around instead of working. I end up wanting to hang out with
customers , chatting aimlessly. Start cleaning up the stall . Wash the kettle. Take down the noren curtain . Zono-chan , this new one’s cool, huh ? I’ve been thinking about changing mine
too, but I’ve used it forever. The one that burned in the fire before
this one too. I do want a new one, but replacing everything feels weird. Plus, it’s all torn and frayed in places.
Mom sews it up when she’s free . Even so, it’s falling apart now . It’s gotten so soft that if you pull it
just a little, it rips . Staff) Did the noren survive the fire? Only the two side panels survived. We brought those two panels to the front ,
connected them. There are short ones and long ones, and
the long ones burned . So we connected the two side panels and
put them up front. People around here don’t know that, you see . It wouldn’t hurt to have it look
nicer , though. See, this part here. You can’t see it from the front, but you
can see it from the back. I just quietly get on with cleaning up by
myself. Take down the lights. Wipe the tables . Fold up the roof . Take off the doors . Finally , wash down
the ground . Carry the stall away . Done . Good work today. Thank you. Thanks for the long haul . Staff) I imagine stall work has its
tough aspects, but Staff) is it enjoyable for you, Mr. Koga? Honestly, sometimes it’ s fun, sometimes it’s not . It varies
each time, right? But since we’re getting paid, providing goods,
running this as a business and livelihood, being too honest isn’t good either, right? But dishonesty is bad. Lying is bad too. You have to find the right balance in
serving customers , in how you handle
things . But, I wonder … all things considered, I think it’s
probably enjoyable in the end . Even stories where things seemed
hopeless end up as funny anecdotes later . Isn’t it the little enjoyable moments
that decide whether the whole experience
is fun? Even if you can’t tell the flavor, if
you’re having fun, you’ll think it’s
delicious , right? That’s how it is, I guess. I don’t really get it myself . Just do what you have to do, I suppose . The liver was delicious! The shrimp was really tasty too. I never imagined you could eat something
like this at a food stall . Amazing! The Maruten was delicious! Tenjin, Chuo Ward, Fukuoka City, Fukuoka Prefecture Established 1979
Tomochan 17:00 Set up the stall Gas stove Tonkotsu soup Ramen Seasonings Oden from 160 yen Ice Pork bone Mustard Ramen 750 yen Beef dishes / Skewers Line forms before opening 18:30 Open Is it okay to just grill beef tongue and
bonjiri? Since everyone orders at once , additional orders take time. Since you’re here, why not try some beef? Tongue, sirloin tip, ribeye, or flank . If you don’t mind liver, we have that
too. Head Chef: Jun Eguchi Popular Menu Fresh Wagyu Liver Light Homemade Ponzu Sauce Wagyu Liver from ¥800 Kuroge Wagyu Tongue from ¥1400 Ramen Soup is poured in two stages :
First, the soup from the pot, Second pour:
the surface broth with more fat. Eat while feeling the outside air . Hakata
ramen is exceptional… Ramen condiments are sesame, garlic,
pepper, and pickled red ginger. Ask for what you need. Ramen 750 yen. Tender chashu . Medium-thick straight noodles. The heat intensity varies spot by spot,
piece by piece. So, we skillfully stagger the cooking to get
everything perfectly done . I’m the second generation . My dad originally ran this place, and I
took it over. I’m from Thailand , Bangkok . Traveling to Fukuoka . Third time , yes. Squid tentacles 300 yen. Bonjiri (chicken
tail) 230 yen . Prawns sourced from the market. From Chiba. On a motorcycle tour . We rode around all of Kyushu . Today is the final day. Staff) Anything you found especially
delicious? The liver and shrimp were delicious. The liver was delicious. The shrimp was really delicious. Shrimp? The shrimp were incredibly delicious. I never thought you could get something
like this at a street stall . Amazing. Live shrimp 850 yen . All the way from Okinawa . Yes. Today is day one . Starting tomorrow, I’m going from
Fukuoka to Thailand . The grilled items, the beef tongue and
bonjiri were delicious , and also the oden’s marutan? The round
one . Maruten! Apparently it’s called maruten! The Maruten was delicious. From Miyagi Prefecture . Everything was delicious. I thought the liver was delicious. I… Oh, wait, no haha. 19:24 Mentaiko grilled ramen 1100 yen . Rolled
okra sushi 350 yen. Bonjiri 0 Beef tendon
350 yen Bonjiri 230 yen Beer 650 yen Oden Mustard Beef tendon 160 yen Rolled cabbage 350 yen Daikon 160 yen Wagyu kalbi from 1400 yen Wagyu sagari from 1300 yen Live shrimp 850 yen per tail Eat with squeezed lemon Wagyu liver from 800 yen Ramen 750 yen The tonkotsu broth is sweet and mild,
perfect for finishing your meal. Mentaiko Yakisoba 1100 yen. The mentaiko and tonkotsu pair
exceptionally well . We want to be the kind of place where
customers say the food was delicious, and
also where they say things like “That was
fun” or “That felt great .” The gyoza made right in front of us was
incredibly delicious! Tenjin, Chuo Ward, Fukuoka City, Fukuoka
Prefecture Established 1964 Izakaya Chusuke Staff) So you hurt your back ? Yeah, my back and legs hurt
too . Occupational hazard? Definitely an occupational hazard . By the way , how much does this weigh? I think it’s about 300kg. A food stall run as a team by husband and
wife . 17:03 Start assembling the stall . Customers arrive before opening. Two people from Aichi . “Shall we get two skewers?” Beer 630 yen. Homemade gyoza wrapped to order are
popular. Garlic-packed bite-sized gyoza. Just the right size for a snack. You’ll
want to eat as many as you can . Tofu, gyoza, mochi kinchaku . Tofu, mochi kinchaku, gyoza rolls. Each
180 yen. Green onions, bonito flakes, mustard, yuzu
pepper. It used to be around here, right? Yes. The udon stall . Ah, Aya-san , yes yes, you quit already, right? Regular male customer . Opens at 6:00 PM. Gyoza 480 yen . Ramen 600 yen . Noodles, oden, yakitori, grilled items,
stir-fries . Two customers arrive . Regular customer
orders o den. Mustard? Don’t need anything . Don’t need mustard either? No need for wasteful stuff. OK, thanks. Yeah. Tofu 180 yen . Sardine tempura/ganmodoki
150 yen. Ordered gyoza. Wrapping gyoza. Placing gyoza in iron pot . Steaming and frying . Gyoza done! Customer) I could eat endless gyoza. Can I get 3 skewers each of pork belly and
chicken skin ? Yes, thank you! Pork belly 180 yen, chicken skin 150 yen . Egg, tendon, daikon radish, ganmodoki
(tofu croquette) each 150 yen. Daikon radish, konjac, sardine tempura,
deep-fried tofu each 150 yen . Oden makes the sake go down smoothly… Ganmodoki. Ganmodoki is popular , huh . Toyama Prefecture gets snow and stuff,
so we don’t have this culture, Food stalls … I wish! Yeah, eating and drinking outside is delicious,
right? Two young guys in suits order ramen . Two slices of chashu, scallions, sesame . Ramen 600 yen . A light, easy-to-eat,
simple tonkotsu ramen . Medium-thick straight noodles . I think the charm of food stalls is being
able to eat while chatting like this . (Owner) Super busy? I packed the meetings a bit too tightly . Finished everything, soup included! Ah! Looks delicious! Beer’s a must, right ? Ah, so good . Top recommendation : gyoza . Next would be offal dishes like
liver with garlic chives . Recommended offal : My dad ran this place alone at first. Then I took over as the owner .
After getting married , we’ve been running it together for 36 or
37 years now . The owner’s cheerful service keeps many
regulars coming back . From the grilled items, we’ve got
four-piece chicken and skin . Staff: That’s great, bringing your kids
to the food stall . Yeah, Yeah, that’s right . They really wanted to come to a yakitori stall . The yakitori is
delicious, especially the gizzard – it was
exactly my favorite flavor. Customer) Please serve us . Yes, Chef! Thank you! Make sure you don’t forget anything. Customer) Thank you for the meal . Thank you. Thank you very much! Regular) Welcome to Hakata. Thank you for the meal. Thank you very
much! Wipe plate residue with paper towels. Try
to use as little water as possible . 19:03 Delicious. Excuse me . Yes ? What’s “yotsumi”? Chef) It’s thigh meat. One yotsumi . Delicious. The gyoza made right in front of us was
incredibly tasty! You can taste the chef’s warm flavor . Gyoza (8 pieces) 480 yen Bite-sized gyoza
with a punch of garlic. A must-order dish when you come to
Chusuke. Beer Asahi 630 yen . Ordered grilled offal . Onion, stir-fried offal with salt and
pepper. Cabbage. Stir-fried with the offal sauce . Garlic chives. Offal 750 yen. Plump, thick offal. Lots of solo drinkers too. Ordered yakisoba. Pork belly, cabbage, bean sprouts .
Stir-fried with salt and pepper . Yakisoba noodles. Stir-fried with sauce. Finished with a sprinkle of aonori!
Yakisoba 650 yen Oden Rolled cabbage Tonpei-yaki 650 yen Regular customer Hey , what haven’t I tried here ? Ah! Tonpei-yaki . I was thinking the same thing . It’s delicious. This is the only thing left. I’m so glad to be alive . Ramen 600 yen Hakata specialty! Mentaiko tamagoyaki . It’s super popular! It feels like you can just keep chatting
casually. I like talking to customers I
don’t know too. My recommendation is the Yakisoba Ramen! Stir-fry ramen in tonkotsu soup. Hakata
Yatai’s specialty “Yakisoba Ramen” . Mm! Delicious! Over 100 varieties of rich menu . Only Nakachan comes here. It’s comfortable. Teppan dishes are flying off the grill .
Up close with the heartwarming yatai
“Nakachan”! Tenjin, Chuo Ward, Fukuoka City, Fukuoka
Prefecture 1-minute walk from Nishitetsu
Fukuoka (Tenjin) Station Tenjin Yatai Nakachan A yatai specializing
in teppan dishes Owner Nakagawa Turns 60 this year 17:16 Yatai setup begins Business Hours: 18:00 – 2:00
(Subject to change) Takes about an hour to assemble the stall. Over 30 years in the business. A true
stall craftsman, Mr. Nakagawa. Water supply, shelves, electricity. 17:27 Gas . Meeting so many people is the source of my
smile. A young man arrives . Yuta-san (20 years old) The shop owner’s
right-hand man. The two prepare the stall together . Alcohol, juice , ice, stove, oden , fire on the griddle, cups , tonkotsu soup . Regulars help with opening . Staff) Do you often help? I help out. If I’m late, I get scolded lol . Mustard. Hakata specialty Tenjin Yatai. Nakachan.
18: 00 Opening. A stall delivering happiness that warms
both heart and body . Over 100 varieties of rich menu items
available. Okonomiyaki: Seafood 1300 yen . Negiyaki: Beef tendon and green onion 1300
yen. Fried items : Karaage 1000 yen. Ramen : Tonkotsu Ramen 600 yen. Snack Teppanyaki: Bite-sized pizza 600 yen
. Yakitori: Each 200 yen. Meat Teppanyaki Premium Wagyu Steak 1700
yen Seafood Teppanyaki Butter-grilled Scallops
900 yen Egg Teppanyaki Pork Kimchi 800 yen All menu items available as half portions Oden 200 yen each Rice Dishes Fried Rice 900 yen Immediately toasting with regulars A man from Kanto arrives specifically for
the stall , followed by a group of three. They also
toast with beer . Ordering oden . The oden is cut into bite-sized pieces
before serving. Why Nakachan? Drawn by the extensive menu . Wanted to try lots of things. Daikon radish. Oden served with scallions and
mustard . Let’s eat! Looks delicious! Yep! Tasty ! Why the food stall today? I’m quitting my job in March. At 71 years
old . Colleagues from the same company. I came
from Niigata for the food stall . He said, “Let’s go to Nakachan. ” Chef) Wonderful! Yuta) I’m super happy! A woman comes in. She immediately toasts
with the customer next to her . Stir-fry pork and cabbage. Season with
salt and pepper, wrap in an omelet . Season with okonomiyaki sauce . Omu-ton. No store-bought sauces used. Everything is
handmade with our own blend . Finished in an okonomiyaki style .
Omu-ton is done! Additional order of “Omuton”. Yatai-yaki Ramen . Ramen stir-fried in tonkotsu soup. Yatai-yaki Ramen. Topped with a fried egg, green onions,
chashu pork , mayo, pickled red ginger,
and sesame seeds. Done! It’s super popular! I love how you can easily chat with
strangers . My recommendation is the stir-fried ramen! Regulars’ favorite: Yakisoba Ramen. Ramen stir-fried in tonkotsu broth. Eating
it with a fried egg is delicious…! Yum… Delicious! The best!
It’s the long-awaited “Naka-chan”! Thanks for the meal! Chef: Enjoy yourselves! Yakitori skin, grilled octopus balls . Enjoying Fukuoka street food. Overseas
customers from Singapore. Oden, street food, grilled ramen. Savoring the long-awaited Hakata street
food . Delicious! Shrimp chili, chashu noodles, domestic beef trimmings , mixed okonomiyaki (squid, shrimp, pork). Group of men visiting the shop Customers drawn to the chef’s friendly
personality. Mentaiko Tamagoyaki . Fluffy egg cooked on
the teppan . Mentaiko, green onion, and
mayonnaise pair perfectly. Oden dashi-wari. 20:06. Teppanyaki offal . Grilled squid (okonomiyaki style) with
cheese. Delicious! Tasting: Ordered Yatai-style Ramen. Yatai-style Ramen 1000 yen . Oden: Daikon radish, egg, fish cake – 200
yen each. Bottled Beer: Yebisu 800 yen. Cut into bite-sized pieces, easy to eat. Generous chunks of ingredients make the
oden feel like a great deal. Egg , fish cake … Beer hits the spot… A regular who’s been coming here for 35
years. Even my kids know him. He dotes on the staff and showers
affection on the kids. His love is
incredible. Used to drink till 4 AM back in the day. Now he’s 78, so he heads home early! Mentaiko Tamagoyaki 1000 yen.

0:00　こがちゃん
地図　https://maps.app.goo.gl/JmhHaLJe3CvRaFGYA
住所　福岡県福岡市中央区渡辺通4-1-36
URL　https://youtu.be/lsQn4mdvYbo

41:21　ともちゃん
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住所　福岡県福岡市中央区天神1-14
URL　https://youtu.be/VNdKDnQNE2U

1:03:09　居酒屋 忠助
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住所　福岡県福岡市中央区天神4-2-36
URL　https://youtu.be/AACzbcapaLE

1:24:27　天神屋台なかちゃん
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住所　福岡県福岡市中央区天神2-1-1
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うどんそば 九州 Udonsoba
https://www.youtube.com/channel/UC7ljLL8UKkeVYWsYYZZZrxQ

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