２キロのスーパジャンボトンカツ定食を提供するコスパ最強のロードサイドトンカツ定食屋がエグい・・・

２キロのスーパジャンボトンカツ定食を提供するコスパ最強のロードサイドトンカツ定食屋がエグい・・・

The Tonkatsu Rush Never Stops!! A Monster Tonkatsu Shop Slicing Through
45kg of Pork Daily Volume, Price , Aftertaste We’re all about cheap, plentiful, and
filling meals! The roadside monster tonkatsu joint
favored by working men… Basically, I handle the main dishes solo. The Iron Chef Master prepares nearly 200
tonkatsu cuts from prep to serving all by
himself! A massive katsu curry with 500g of rice A tonkatsu set meal with the volume of
three cutlets. 750g! Dig into the extra-large tonkatsu. (It’s so big) it interferes with work . I’m stuffed to the gills. But it’s cheap, right ? Even cheaper on Fridays . S) I thought (the price) was cheap. Yeah, yeah , that’s right. You won’t find anywhere else using mochi
pork at this price . It’s mochi pork, so the meat is tender. We don’t use machines, we cut it by hand . This is what you call fresh breadcrumbs . The owner is obsessed with
ingredients… If it’s Super Jumbo, that’s 10 pieces. Just the meat alone is
2kg. We pile it high on a big plate. Tonkatsu Taishō’s specialty: Super Jumbo
Size Set Meal. A day in the life of Fukuoka’s strongest
tonkatsu shop. Alright , let’s get pumped! On to the main story! Hakata Ward, Fukuoka City, Fukuoka Prefecture Established 2010
Tonkatsu Taishō Chikushi-dori Branch Lunchtime Free large rice portion Yamagata Premium Loin Tonkatsu Set Meal Friday is festival day!! Spacious parking lot in front of the shop 7:59 Master Honda (45) arrives for work Nice to meet you ~ Turns on the lights and enters the shop . First thing in the morning is a greeting
to the gods. Steps outside the shop. Was treated to coffee . The boss is writing something . This is the contents of the bento boxes, right? Well, business is slow these days, so we’re trying to make up sales with
bento boxes . Preparing 30 bento boxes for today . Starts prepping . Prepares the rice . Cooks the rice that was soaked since the
previous day . S) How many cups of rice do you use per
day? About 4 sho (liters) six times , so maybe 24 sho total . S) Per day? Yeah. That’s about 35 to 40 kg. Cooking rice . Preparing the fryer. Turn on the heat . Started working at an izakaya at 18. Stayed there 20 years. Then worked at an acquaintance’s place for
two and a half years. Then here . Just tonkatsu, maybe 10 years ? S) In terms of restaurant work? 27 years . Already 27 years. . Time flies… Taking out the breadcrumbs and flour . Orange fresh breadcrumbs. Apparently made using orange peel . The Tonkatsu Master’sこだわり (specialこだわり).
Bright orange breadcrumbs. For us, they don’t use sugar though. Sugar makes it burn. Eggs . Divide them up. The owner moves to the back . S) What’s that? This is what you’d call fresh breadcrumbs. On Fridays , we use three of these. Replenish the breadcrumbs. The coating station is ready. Eggs for the katsudon. Place the cutting board. Take out the pork . It’s called San’en pork. Mochi pork loin . We cut about 40 ~45kg. We don’t use machines, we cut by hand . You could use a machine, but some parts are dangerous , and cleanup takes an hour . So I figured hand-cutting is faster . Plus, machines make it taste bland. This is about 180g per serving. Nice color. It’s mochi pork, so the meat is tender. But the fat layer is surprisingly firm. Chef cuts steadily . S) Honda-san, you cut so fast… Should we cut slower? S) Super uniform. Crazy uniform, right? Well, after 20 years of using a knife, the speed and precision are incredible . That’s about 20mm thick . Roughly 2cm. Pork cutting complete. One serving is quite substantial. Next, cutting the white fish . Slicing the white fish. Sprinkle salt and place in a container . Mongolian salt. Delicious. You can see the dedication to ingredients . White fish cutting complete. After finishing one task , he wipes down
the counter cleanly. S) How many people are in your family? We have five kids . S) Five!? (From oldest) Boy, girl, boy, girl, boy? The oldest is 26 this year . S) Do they come to the shop? Only the oldest is in Tokyo, working hard
to become a voice actor . S) And the youngest? Still in elementary school . S) I thought you had incredible
resilience. Hahaha. Next to him, the chef’s mother prepares
cabbage. They use cabbage from Itoshima. Coating : Dust the white fish with flour, dip it in
egg, then coat it . Using both hands, the work progresses
steadily . Gently , so it’s fluffy. S) Is there a trick to it ? It’s just practice . S) Do you handle
all these tasks, Mr. Honda? Yeah, basically I handle the main stuff alone. S) What’s the most difficult part? Everything fries differently, you know. If I’m going to do it, I want to serve it
at its absolute best . I do use a timer for management, but
it’s just a guideline. After that , it’s all about watching it . Listening to the sound , watching
with my eyes . Shrimp . Coating large shrimp. Gently squeezing them to adhere the batter . Preparation for the white fish fry and
shrimp fry is complete. Preparing the chicken katsu . This is roughly one serving . How many
grams is that ? Probably around 220-230 grams. We have small, medium, and large. S) What about large? Just three of these . www For jumbo, maybe about seven pieces. Super jumbo would be ten . S) Sounds like the lottery… It’s 2kg, you know. Preparing the big pork cutlets still takes
a while . S) Just looking at this breadcrumb color
makes it look delicious . Right? It’s easy to use since the color doesn’t
get uneven. Fresh breadcrumbs really are tasty. Well , the price is more than double
though. S) (The price) I thought it was cheap . Yeah, that’s right . We managed somehow before, but since around the time of COVID… We can’t compromise on this stance . We keep thinking it’ll get better
eventually, but it just keeps getting worse. We have to figure out how to get good
stuff cheaply and maintain good
relationships with our suppliers. Next, coating the tenderloin with
breadcrumbs . This is for tenderloin cutlet . Some places aim for this thickness for
tenderloin cutlet, but for us, it’s a race against time. so we flatten it out horizontally . That way
it fries faster. Gram-wise it’s the same, but if we used normal thickness, we couldn’t
run the business. By flattening it thin for the same weight
, we reduce frying time and serve more. Fillet cutlet prep complete. Refill the breadcrumbs . S) Does it go bad if not used right away ? Yeah, but we use it all within a day, so that’s not a worry. Finally, preparing the tonkatsu. Mochi pork loin. Coat with flour. Dip in egg, then coat with breadcrumbs . Pretty, huh? You won’t find places using mochi
pork at this price. We offer high-quality ingredients at low
prices . People who eat it will understand. You’ll see it clearly when you cut it – the elasticity is totally different. It’s soft . It’s jiggly. S) How many kilos do you prep in the
morning? About 20 kilos. That’s about 40 pieces. We stack them in 3 to 4 layers. So now we have about 30 pieces. Open a new container of pork . We do this daily without making batches
ahead . Since it’s fresh breadcrumbs, we finish
the moisture underneath. If we don’t use it all that day, it’s
useless. Show me one piece . Total weight over 250 grams. Jumbo size. Tonkatsu, one layer. (40 pieces) done. We
make four layers (160 pieces) of this . The boss is taking a break. Speaking of the past year or two, it’s
rice . Before that, it was oil. If rice prices bounce back a bit more, I plan to go back to the original large
portions. It might look smaller in the bowl, but (Tonkatsu Master) Family restaurant large
portions are standard here. Actually, large is 500 grams . Regular is 200 grams. Well, we can’t compromise on that . The wave of price hikes is hitting
Tonkatsu Master too. Back to the kitchen . Preparing curry. We make about three days’ worth and chill
it. Each time , we warm up one day’s portion
and put it in the warmer. Stirring to prevent burning . Hot! It’s incredibly hot in front of the stove . The boss returns to prep work. In no time , half the breadcrumbs are gone . S) It disappears quickly , huh? Yeah, it does . Fast, fast . Resumes making tonkatsu again . The curry is warmed up. Transfers it to a container. Sets it in the warmer . The curry , with its ingredients fully
dissolved, is complete . We serve curry, right? Especially on extremely hot days.
S) Do you eat tonkatsu? Can’t eat it. Eat
it occasionally. Stuff you gotta keep an
eye on. Got like an eating disorder .
Gained 30 kilos in a year . S) Stress? Yeah. Fullness turns into satisfaction. Then you eat something else, right? You eat even though you’re stuffed. I thought it was bad and restricted my
diet. Lost about 13 kilos. Now I’m rebounding though. Running a restaurant never ends the
worries… S) Still coating? I’m coating . The boss just keeps coating until opening . Here, trouble for the boss . Making bento?
Didn’t you say yesterday we wouldn’t? After discussion, no bento today . More and more cutlets pile up… S) What kind of customers come mostly? Lunchtime is still mainly salarymen. Lately , more people eat less. They can’t eat much but want fried food . Time for hydration. Whoa, it’s pouring!
Boss) No way~! Sudden downpour. Second short break . Hope it stops soon . Making the daily special ginger pork . Pork. The ginger sauce is homemade . So is the tonkatsu sauce . The cabbage dressing too. The chicken mayo sauce too. Everything’s blended and made in-house . Tearing large pork chunks into smaller
pieces. Frying the pork. Loads of onions. Fry this three times . Since the daily special
is a tonkatsu and ginger pork combo, You
get two kinds, so it’s popular, of course. Seasoned with our homemade sauce. The finished ginger pork goes into the
warmer. Cook it some more. Finish with a splash of soy sauce . Ginger pork complete. The rice is done . About four shō here. Since it’s Friday, we’ll need to
cook it about five times . Rice is free during lunch for medium
portions (300 grams) Free up to a medium serving 300g). Two full rice cookers. When we open
at 11, they’re empty in 40 minutes.
Tuesdays and Fridays were like festival
days—our event days. Back then we did
deals like ¥600 or ¥500, but now… Still,
we want to keep it affordable, so we leave
a little extra. Today’s Friday—the entire
menu is discounted . For first-timers, I wouldn’t recommend the tonkatsu . The daily special is better, I think. It comes with ginger pork too . S) What do regulars usually order? They split clearly . Regular size , or big eaters go for Large or Jumbo . S) Is there a Super Jumbo menu? Yeah but we don’t do it on Fridays . Jumbo has two rows (of pork cutlets). This (Super Jumbo) has three rows . S) How many grams is the Jumbo roughly? About a kilo of meat. S) A kilo. Here’s the Super Jumbo Chicken Katsu Set
Meal . It’s the ultimate huge serving tonkatsu
set with three rows of cutlets A carpet of tonkatsu spreads out… With the batter, it’s about 1.5 kilos. A normal person with a small appetite
couldn’t finish it, and they’d get sick of it lol. Back in the day , I used to make jumbo
katsu don with it, but the katsu don gets completely covered
in sauce, right? You can’t change up the flavor , so once you get sick of it, you’re done
for. I gave up . S) Any recommended ways to eat tonkatsu? Tonkatsu sauce is good too, since it’s
homemade, but umeboshi paste, fresh wasabi , or salted plum . Oh, and this is Mongolian
salt. My relatives happened to be handling
Mongolian salt, and I tried it once and it was delicious . I’ve been using it ever since. S) What size is the rice that comes with
the set meal? The so-called regular rice . Is it 2 00 grams? 200 grams (regular), 300 grams
(medium), 500 grams (large portion) . What’s your recommended menu item ? It’s what they call Yamagata-produced
sterile pork. We manage to offer it thick-cut at this
price. The fat is sweet! And the meat is tender. It takes time to prepare because it’s so
thick , but I think it’s worth the wait. S) I think it’s pretty reasonable to get a
tonkatsu set meal for under 1000 yen . Well , in this day and age … If we break
that, we wouldn’t be us anymore. So, even though it’s this price, we’re
actually this dedicated . It’s a business effort . The owner’s wife cleans the dining area . 10: 59 The parking lot is already full
before opening. Preparations complete . Ice water is self-service. That’s our Super Jumbo! Before eating, stretch your stomach and
wait! Table condiments: Mustard, sauce, chili
pepper, Mongolian salt. Opening the door . 11:00 Open. Customers flood in as soon as we open. Open for business ! Tonkatsu Taishō Chikushi-dori Branch .
Fridays are festival days!
All items at special prices . Regular menu : Tonkatsu Set Meal : Regular 880 yen,
Large 1500 yen, Jumbo 2000 yen Fillet Katsu Set Meal 700 yen~ Chicken
Thigh Katsu Set Meal 800 yen~ Plenty of toppings Back side Tonkatsu + Choose 2 Items Set Meal 980 yen Hearty 3-Katsu Set Meal 1300 yen Tonkatsu Curry 980 yen Katsu Don 780 yen ~ Charcoal-Grilled Chicken and Egg Rice Bowl
980 yen Chicken Mayo Set Meal 1080 yen ( Special Friday Menu on filming day) Customers stream in one after another . Orders are taken immediately . Katsu Curry 400 yen. The waitress dashes around taking orders. Katsu Curry 300 yen. Regular Katsu Don 1. Katsu Curry 200 yen, Fillet Curry One,
Medium One . Five pork cutlets and fillet cutlets go
into the oil . While frying the cutlets, prepare the
curry simultaneously. Lift out the cutlets . Immediately add the next batch . Prepare the rice first . This is for the gods. Cut the cutlets. The first cutlet is first offered to the
gods. Pour on the curry sauce . Katsu Curry with 400g of rice: 980 yen . Adult Curry (Spicy): 880 yen . Extra rice
100 grams 100 yen. A huge cutlet plopped right on top. The sauce, infused with melted
ingredients, is slightly spicy and
addictive. This is truly an adult flavor. The crispy cutlet and sauce pair
perfectly. Customers keep pouring in. Make the katsu don. Use 2 eggs per serving. The cutlet fries up . Then drop in the next one . Regular bowl inside the shop . Regular katsu don 900 yen. A guy working nearby Katsu Don S) How’s the katsu ? Delicious. I usually just eat katsu curry, but katsu curry has that spiciness and meat in the sauce ,
so it’s pretty tasty . Top recommendation? The quantity, price, and taste . Not your top recommendation, huh? ( laughs ) Yes, white fish . White Fish Fry Set Meal 600 yen . Delivery Katsu Don . Also delivery tonkatsu medium. Takeout is popular too . S) It’s only been 10 minutes since
opening, but is it always this busy? On Fridays, it can get even busier than
this sometimes. Yes! Katsu curry for 400 yen. Seats are filling up fast . In the kitchen, they’re finishing up the
tonkatsu . Tonkatsu Set Meal (Medium) ¥1,150. Two pork cutlets make it super filling. Drench the cabbage in dressing. Take a bite of tonkatsu . Wash it down with plain rice . Then immediately go back to the
tonkatsu. Infinite loop . Tonkatsu for curry. This is the tonkatsu
set meal. Pour the curry sauce over it . Making three servings of the daily
special . Plate the ginger pork . Three servings. Cut the cutlets . Place the tonkatsu and ginger pork on top . Finish the remaining two. Daily special menu. Tonkatsu + Ginger Pork
900 yen This trio all ordered the daily special . Delicious. Crispy and crunchy . S) Have you been coming here long? Yeah, a long time. It’s the volume and the price, right? Orders just keep coming . Combining tonkatsu pieces into one large
cut . S) Why do you arrange them like a
puzzle? Shape matching . It’s ridiculous to think they’d all be the same shape anyway . People
aren’t all the same either, right ? Tonkatsu Set Meal (Regular) 800 yen Tonkatsu Set Meal (Regular Size) 800 yen. Even the regular size is substantial at
250 grams of tonkatsu . The carefully selected Mochi Pork is
tender and juicy. The thinly cut tonkatsu has a light
texture that makes you eat more than you
intended . Despite its thinness, the juiciness
remains intact. The classic mustard pairs perfectly . Next, finishing the Katsudon . Placing the crispy cutlet on rice , sealing it with broth and egg to
complete. The aroma of the broth The counter fills with hungry brothers . 11:20 a m. (S) “Already finished everything?” “Yeah, done. It’s a race against time. It’s already thinned out quite a bit now . Before, Fridays were non-stop. We did raise prices a bit, though. Can’t be helped . But most people say it’s only natural . They say it’s still cheap .” Hot stuff! The moment orders stop, I catch the air
conditioning breeze . The boss cools down for a bit… But orders come in immediately . “Yes, regular size.” Tonkatsu set meal (regular). This volume
for 800 yen . Oyakodon 400 yen . S) What’s 400 yen for the oyakodon? That’s the rice weight Preparing the
Oyakodon. Charcoal-grilled chicken: free-range old hen and chicken neck meat. You can get regular Oyakodon anywhere , right? I wanted to make something only
our place has. Scoop rice into a large bowl. A generous 400 grams of rice. Take out the fried cutlet. Immediately put the next one in . And the next one fries up right away . Pour the curry rice over it. Prepare the rice to match the cutlet
frying pace . Egg Three eggs. Binding it all together with plenty of egg
. Charcoal-grilled Oyakodon complete Cut the pork cutlet. Arrange it while matching the shape . Charcoal-grilled Chicken Oyakodon and Pork
Cutlet (Medium) complete. Pork Cutlet Set Meal (Medium) ¥1,150 Charcoal-grilled Chicken Oyakodon ¥980
Rice 100g extra ¥100 Sorry to keep you waiting. Take a bite while it’s piping hot . The large bowl makes a huge visual
impact . It’s an oyakodon, right? I just got extra rice, but I thought about getting extra meat
too. I figured it wouldn’t fit , so I just got extra rice . The tonkatsu rush continues . Daily Special Set Meal ¥900 Ordering the Chicken Mayo Set Meal . Dip the
chicken in egg dipped in egg batter and
fried. Then the cutlet goes in . Today, the curry orders just keep
coming. Katsu Curry 880 yen . Fillet Katsu Curry
1000 yen . Fluffy White Fish Fry Curry 800 yen . They keep coming out. Cutting the cutlet . Tonkatsu (Regular) 800 yen . Katsu Curry. Katsu Curry 880 yen . Tonkatsu Set Meal (Regular) ¥800. The Torimayo chicken seems ready. Five large pieces of chicken. Cut into bite-sized pieces and plated. Homemade mayo sauce. Torimayo Set Meal ¥1080 . The regular trio. This one’s 500 grams and 300 grams . You guys ate a kilo last time, lol. It’ll interfere with work. We usually just order set meals, but today I felt like curry . It’s spicy and delicious . Spicy. Torimayo goes well with rice. The shop is always packed. The large parking lot is full too . Taking a break here. The weather cleared up . S) It’s always full at this time , huh? Yeah , that’s right. Alright, let’s get back to it! The break was just a moment before heading
back to the kitchen. 12:16 . Tonkatsu Set Meal (Large) 1350 yen . The weight of three pieces is 750 grams! It’s delivered to the regular guy who
comes every month. And they even topped it with fried shrimp! Then the large tonkatsu arrives for the
man with him too. The sheer volume makes the guy at the next
table strike up a conversation . Alternating between tonkatsu and white
rice . This is definitely going to fill me
up… I got the large tonkatsu set meal. It’s so tender, incredibly easy to cut
with chopsticks , and absolutely delicious . I always get the large . I’m stuffed to the gills. But it’s cheap, right? If you come on Friday, it’s even cheaper. The taste is great, and each piece is
prepared with care . It makes you excited to eat, doesn’t it? I think it’s worth making a special trip
for . The katsudon bowl is set. Chicken Katsu Curry 880 yen . Crack the egg . Finishing two servings of katsudon. Katsudon (Regular) 900 yen . The meltingly soft, half-cooked texture
is irresistible. Cut it quickly . Tonkatsu (Medium) 1150 yen. Ordered the Super Jumbo Tonkatsu Set Meal. A massive amount of tonkatsu is fried . Arrange the cut tonkatsu on a large
plate. Pile it on! Pile it on!! Still piling it on… The plate is completely buried under pork
cutlets . Cabbage overflowing onto a separate
plate . This volume is insane… Super Jumbo Size Set Meal 2800 yen (Not
normally available on Fridays) About 10 pieces of pork cutlet is an
incredible volume! Pork cutlets packed tightly with no gaps. Eating two at once isn’t a dream. The thinly fried pork cutlets are juicy
and tender . The homemade pork cutlet sauce whets
your appetite . Plenty of cabbage to refresh your palate . Enjoy it lightly with their homemade
dressing too . The chef’s recommended Mongolian salt. It’s great you can enjoy various flavor
changes . Crispy and light, the pork cutlets go
down easily. The ultimate pork cutlet you want
to eat heartily with a large bowl of rice.
Set meal! S) Is this a big day for you today ? Hmm, so-so . Usually we get another peak around 2 PM . S) You have another tonkatsu master,
right? Brothers. Brothers, but we split the business. We were told to run it
however we liked. Totally different . Different breadcrumbs, different
methods. The master fries tonkatsu nonstop in the
kitchen . Customers never stopped coming until
closing. 15:08 S) Business is done. Lunch is over for today. Next is from 6 PM . S) How many hours do you work in a day,
roughly ? There’s no set limit, but if I work full hours… Today I came in at 8 AM, right? About 14 hours. Well, but everywhere, you know, in the
restaurant business… When you create a menu and it sells well, it’s like , “Hit!” ~Yeah , it’s satisfying . But when it doesn’t sell, it comes back on
you. That’s the interesting part of business,
isn’t it? It’s like that in any job. It’s rewarding . The chef, seriously engaged with tonkatsu. Thank you for today . S) What are you focusing on or working
hard on now? Right now, I’m putting all my effort into
this Yamagata pork . It’s tender and delicious . We’re planning and scheduling for online
sales now. S) What’s the restaurant’s top selling
point? We operate on the principle of cheap,
generous portions, and eating until you’re
full. We’re always grateful that people choose our
place . We’ll keep striving to serve delicious
food affordably. Thank you. Lunch service ends. Close the entrance. Put the breadcrumbs and flour back in the
fridge . Then clean up the kitchen alone . Finally, lunch. Today’s staff meal: fried egg, a mountain
of cabbage, and white rice . Recharging energy while service
continues into the night…

店名　とんかつ大将 筑紫通り店
地図　https://maps.app.goo.gl/PzRCB9u4nMkjeKuT7
住所　福岡県福岡市博多区東光寺町1-2-13

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