大量焼きそばが一瞬で消える！愛知瀬戸で絶大な人気を誇るソウルフードめしとは！？愛知の焼きそば３選

大量焼きそばが一瞬で消える！愛知瀬戸で絶大な人気を誇るソウルフードめしとは！？愛知の焼きそば３選

Employee) There’s about an hour wait…
Man) An hour?! The person who created this kind of yakisoba
was my great-grandfather. It really feels like the original shop. I think this might be
the best Seto yakisoba Wow… this is amazing! Looks delicious… The broth from simmering pork
soaks into the noodles and tastes amazing. It’s an addictive flavor. It’s for the sake of each customer’s smile That’s the meaning behind
adding “Ichiai” to the name. Soul food of Seto City, Aichi Prefecture: Seto Yakisoba
A close look at “Yakisoba Ichiai,” inheriting the shop where it originated Seto City, Aichi Prefecture 5:28 The shop owner’s father (72 years old) Loosening the noodles while placing them in the steamer basket Homemade white Chinese noodles Water for steaming noodles Filling the steamer with water Place the steamer basket with noodles into the steamer Steam for about 40 minutes Staff) How many years ago did your father
start working? About 10 years ago He was a civil servant, so until age 60. Shop Owner
Koichi Ozeki (42 years old) Now it’s called Seto Yakisoba
but the one who made this kind of yakisoba
was my great-grandfather My grandmother and
her siblings ran the shop under the name “Fukusuke” Yakisoba They ran a yakisoba shop The very last one I ran was my grandmother’s younger brother had been running Fuku-suke
as the owner for a long time, but he passed away due to illness,
so it had to close. I was 19 at the time, I wanted to take it over,
but I was still a student, so they opposed it. I gave up on taking over the business for the time being. After graduating from school
I worked as a salaryman I had this feeling that I really wanted to do it. When I was about 27 I started it as
Yakisoba Issho. Staff) So it’s like the original Seto Yakisoba
kind of position, like the birthplace of the dish, right? Staff) What are the characteristics
of (Seto Yakisoba)? One defining characteristic is that we use steamed noodles. Another is the soy sauce-based broth. Using that for seasoning
is another characteristic. Seto City is a town famous for its pottery, serving it on Seto ware is
part of the definition. Since we specialize in takeout, our containers are different, but the definition is basically those three points,
right? Staff) As a Seto citizen, is it like
your soul food or something? Yeah, I guess so. My great-grandfather made it around 1958, so Back when sauce yakisoba wasn’t really around yet. It’s said that
they created it There was a place called Miyamae Underground Shopping Arcade and there was a shop called Yakisoba Fukusuke. Two doors down from there there was a shop called Daifuku-ya That place was also hit. From what I’ve heard my great-grandfathers
seem to have been good friends taught each other how to make it I’ve heard that
they ran two yakisoba restaurants Steamed noodles turn brown Staff) Why does the color change? It’s because of the kansui added to the dough. When steamed with steam, it’s said the kansui causes the color change. Set the next batch of noodles in the steamer His father, a former medical technician,
was in charge of hygiene management at the hospital He understands the conditions under which food poisoning
occurs, so I think it’s safe, first of all Put on an apron. The noodles are steamed. Thoroughly rinse the steamed noodles Rinsing the noodles makes them easier to separate
and helps the flavor soak in To prevent them from sticking together when they’re fresh they’re coated with cornstarch While washing it off It doesn’t absorb the broth when you pour it on
(Commercial noodles) are coated in oil We don’t do that here. We loosen them up. Staff) That’s also to help the flavor penetrate better. Carefully and thoroughly washing the steamed noodles Separate the washed noodles into individual portions Staff) Do your noodles have any characteristics
that set them apart from other yakisoba shops? They definitely have their own characteristics The steamed noodles have a strong, unique aroma that hits your nose
and we’re particular about the blend too The father meticulously washes the noodles
while the son weighs them. Cleaning the pot Stretching in between Continue working… On business days, we always
start work around 5:00 AM. (Staff) What time do you finish? Finishing time is whenever everything sells out.
That’s how it feels. I can only handle as much as I can carry. No matter how much you tell me to push myself, I broke a rib the other day too. There’s a limit to how much I can handle. Staff) How long do you think it’ll take
before everything sells out? I think it’ll last
until around 5:00 PM. Today, it might not last until 5:00 PM
after all. It’s a bit hot, so I cut back. If you feel like eating cold noodles…
I’m no good at that. I lose to cold Chinese noodles or somen. Staff) When is your peak season? Golden Week or Obon holidays. It’s busier when there are consecutive holidays
more often Like summer vacation or winter break It’s definitely busier when the kids are around. When they’re at school eating lunch
, sales drop. Staff) Quite a few kids
come to the shop, huh? Mostly grandpas
and grandmas, or dads I think it’s more like they come and go Staff) Don’t people come from other places? Staff) Different numbers or something? Yeah, we do. Like twice or three times a day Compared to before
it’s definitely increased If If you don’t dry it out, this time
the broth won’t soak in If you dry it until it’s really crispy the broth will soak in Staff) With yakisoba noodles,
there’s no such process, right? No, there isn’t. After washing, the bamboo steamers are thoroughly dried outside. The shop owner’s mother helps out too. Raise the room temperature to speed up drying. 7:55 The original price when we started
Yakisoba 350 yen We raise prices once a year by about 10 or 20 yen But it still doesn’t keep up Staff) What’s rising the most? Wheat. And gas costs. Then there’s the cost of containers too. Noodle Making Process
Prepare water and alkaline water Our proprietary blend of flour Mix until it comes together lightly Put the dough into the mixer 50-year-old kneading machine Place the dough finished mixing in the mixer
into the press machine Because there’s a limit to how much we can make
The number sold is fixed We make about 15 kilograms of dough per day Staff) What’s the fastest time you’ve ever sold out? With pre-orders, we’ve sold out in as little as 30 minutes after opening. Cleaning the press machine Coating with cornstarch
to prevent the noodles from sticking Let the dough rest before using it. The owner heads to the shop a little ahead of time. My father continues making noodles. When I was in elementary school, he ran a candy shop. My grandpa, you see I was my grandpa’s boy. I was the eldest son and his very first grandchild. Grandpa doted on me. That doll over there
Grandpa bought it for me. It’s a boy’s doll for May. Staff) It’s really impressive. He’d just stare at it forever. He bought it for me right after the war, when we had absolutely nothing. He must have thought it was really cute. From Meitetsu Owari-Seto Station
7-minute walk Follow Prefectural Road 207
along the Seto River… Turn onto a small lane near Apita Seto Store Established November 2010
“Yakisoba Issho” Business Hours
11:00 AM – 7:00 PM
(Phone reservations available from 10:30) Closed: Thursdays & 4th Wednesday of the month Parking
2 spaces beside the shop Dining available inside the store Counter seating for 4
Table seating for 3 available Regular Yakisoba 550 yen
Large Yakisoba 760 yen Weekends Only!
Flavored Egg 80 yen (Half Size) Part-time/Casual Staff Wanted Put out the “Preparing” sign Working hard
Preparing Female staff arrive for work
and proceed with opening preparations Staff) Have you been working here long? It’ll be three full years soon. I was a customer here originally, and after retiring,
I’d come to buy yakisoba, I saw the part-time job ad Staff) Is it easy to work here? Well, yes. I’ve always enjoyed customer service work, so I’m having fun doing it. A customer with a reservation arrives. Reserving a large portion We’ll be waiting for you at 12:10. Wiping down the floor thoroughly. Lower the chairs… Wipe the table Wipe each chair carefully one by one Soy sauce-based broth with pork belly Soy sauce base Sweetened with sugar for a savory-sweet flavor Add pork to that
and extract the broth. Staff) Is that pork also used as a yakisoba ingredient? After plating the yakisoba, we grill and add it on top
as a topping. Making yakisoba
Coating the griddle with oil Plenty of cabbage Steam-fry it Rapeseed oil Steamed noodles prepared since morning Drizzle rapeseed oil over the noodles
Finish with a fragrant aroma Soy sauce-based broth Stir-fry thoroughly while letting the broth soak into the noodles Since we do takeout Our main goal is for it to taste delicious even when taken home
That’s what we aim for most To achieve that, we make sure the broth soaks deep inside before grilling. Staff) Does that mean the grilling time is longer? I think it’s longer. To achieve a chewy texture, We pour broth over the noodles one time
to let them absorb it. But that makes them too soft, so the noodles While evaporating the moisture from the softened noodles It feels like adjusting the noodles’ moisture content. The owner’s mother also comes to the shop to help. Pepper Pouring broth over them and repeating the process of evaporating the moisture
to achieve a chewy texture Female staff also handle yakisoba preparation Place the finished yakisoba
into containers The yakisoba is complete. 10:35 A phone reservation comes in. What time would be good for you?
We still have openings. Two large portions in 35 minutes
One regular portion Three in total, right? Reservation calls ring incessantly. Mother takes the reservations
and adjusts the pickup times. Continuing to fry yakisoba noodles in preparation for opening. Stir-frying the noodles relentlessly. Plating the finished yakisoba Opening at 11:00 Even after opening, reservation calls keep coming in Stir-fry the pork topping Press with a spatula to create a fragrant sear Father, having finished making noodles, enters the shop Pickled red ginger Pepper Wrapping the finished yakisoba
Preparing them for immediate delivery Reserved customers arrive
Purchasing four yakisoba Here you go.
Thank you very much. Woman) I don’t have a reservation. Is that okay? Woman) I’d like two large servings… There was plenty of yakisoba available
and they handled it immediately Large portions are 1.5 times the regular size. Two large portions, got it. Timing the purchase perfectly
Overjoyed, my body involuntarily bounces… One male customer enters the store He orders a regular and a large portion of yakisoba
with extra meat. It will take about 10 more minutes.
Is that okay? Thank you for waiting. One regular and one large serving of yakisoba, both with extra meat. Since I’m from Seto, I knew this place existed
for a while I’ve been curious about it
and finally came to buy some I’m going to take it home and eat it with my family. Staff) Doesn’t your hand hurt? At first my hands did hurt. Staff) It does look pretty heavy, after all. I’m only half the captain’s weight. I think being captain is really tough. Especially in summer, standing in front of the grill
I bet it’s even harder then. Customers with reservations arrive one after another One male customer arrives Sorry to keep you waiting. Three regular portions and two large portions. I think this place has the best Seto-style yakisoba Other places tend to be a bit too sweet This place has that old-school feel to it. We’ll have quite a bit. One male customer arrives. One large portion. Is it Mr. Shibata? Please wait. Customers buy yakisoba in quantities ranging from one to
ten or more, varying by customer. Skillfully packing the reserved yakisoba Two customers, a man and a woman, arrive to eat in the shop. Staff) In running the shop,
has anything been particularly difficult? The thing I always think is the hardest is every single day
with the temperature and humidity changing providing and creating the same taste and the same level of cooking I think that
is the most difficult part The yakisoba is ready Receiving the yakisoba
and eating it at the counter Let’s eat. Wow… this is amazing! Looks delicious… The savory flavor of pork infused into the broth
Its aroma whets the appetite… Slurping down the piping hot noodles in one go Delicious! An exclamation escapes my lips
Savoring the exquisite yakisoba! Finish eating it all and close the pack Thank you for the meal!
It was delicious! Thank you very much Average age around 70, I wonder The shop owner’s parents, working energetically A woman with children comes into the shop
She buys 8 servings of yakisoba It’s delicious with that soy sauce base, right? It’s a flavor I can’t recreate myself,
so I think it’s delicious. Staff) Is it the same flavor as before?
Has it changed a bit? I’m the one managing the flavor. It should be better than before. Not that I’m bragging or anything. Staff) Do any customers who came during Fukusuke’s time
still come by? They all say it tastes the same. I’ve been eating it since I was three years old. Back then, there wasn’t much else to eat. When you’re hungry, yakisoba. One woman enters the shop I’d like to order one.
Will it take long? Do you have any left? Do you? Was the regular size okay? Yes, I’ll get it ready.
Please wait. Timely purchase of yakisoba
and exit from the store One female customer enters the store Reserved and purchased three large portions of yakisoba Cutting cabbage Prepare broth for use the next day Pork belly One man without a reservation arrives at the store… Reservations are packed
and he has to wait a full hour The man couldn’t hide his surprise at the unexpected wait time… Deciding to give up this time
they leave the shop This couple of two people
also give up after a one-hour wait… You can register your phone number for reservations at the storefront
Reservations are recommended as they tend to fill up depending on the date and time Staff) Did you take reservations by phone
from the very beginning? When we first opened, we didn’t have phones. I thought we couldn’t handle phone calls,
so we didn’t have a phone. We got a lot of requests from customers saying they wanted to make reservations by phone. Then my dad started helping out, so we had someone available to answer the phone.
That’s how we made it happen. (Male) Can I get one sauce? Because I want to eat a lot, with lots of sauce dripping everywhere. Extra sauce can be purchased for 10 yen per packet. Yes, thank you very much.
Thank you. Staff) When you first opened and there weren’t many customers,
how many people were there? We opened on the first day without any announcements.
We just opened like that. We made 20 servings that day. Those 20 servings were the fewest
we’ve ever had. Staff) From 20 meals to this level
It’s amazing how popular it became Thanks to everyone Thanks to the influence of Mixi, a platform that was popular back then, someone posted about us on Mixi, Before we’d even been open a month it felt like I couldn’t manage it alone anymore I started getting help One woman came to pick it up Staff) Do you come often? About once a month. I’ve lived in Seto since I was a kid and always ate it, so I guess I just get the urge to eat it sometimes. Ever since it was near the shrine. they’ve been serving oden too I’ve known them since the previous generation or so Staff) Can you sometimes get other Seto-style yakisoba too? The taste is just a little bit different, you know. Staff) Do you like it, Issho-san? I like it. Purchased the yakisoba he’s been eating since childhood
and left the shop. If I don’t cool my neck with this, I’ll get heatstroke. Wrap the heatstroke prevention around my neck
and get pumped up. The guy wondering about extra sauce… One free sauce packet comes with each yakisoba order. My family home is in Seto
and I’m back visiting right now I’ve eaten here several times A customer who’s been coming since the days of Fukusuke in Miyamae Shopping Street The broth from simmering pork
soaks into the noodles and tastes delicious, doesn’t it? It’s a little different from the old days, though. But they use a similar pork broth so the yakisoba is delicious. It feels like when I come back to Seto, I come here. Staff) Is this for your family? Yes, it is. Everyone likes it, huh? It’s an addictive flavor. Taking home yakisoba for the whole family… Three people—a child and a man—
enjoy yakisoba inside the shop Delicious! The girl also loves the taste
and stuffs her cheeks with yakisoba… Pouring the accompanying sauce over it
They also enjoy the rich yakisoba I’m from Saitama. I came here on a business trip. I’m staying at Route Inn. Every morning they serve Seto-style yakisoba. I only found out about it after coming here. So Seto yakisoba is famous, huh? Thanks for the meal. Thank you very much (Staff) When serving, is there anything
you keep in mind regarding customer service? When I serve customers, I always think about making each customer smile …it’s for the smile of each and every customer. That’s the meaning behind
the name “Ichiai” Do you pay attention to that aspect? Memories of eating our yakisoba memories of eating our yakisoba We want each customer
to create good memories as part of their lives and if they remember it That’s what makes me happiest. It’s 2:00 PM
The shop owner takes a break Shop Owner) Please enjoy your meal.
Staff) Thank you for the meal. Large Yakisoba with Extra Meat 940 yen The savory grilled pork
is incredibly filling! Delicious! The chewy steamed noodles soaked in soy sauce-based broth are irresistible… The only toppings are cabbage and pork
The flavor of the noodles and broth really stands out and tastes great! Enjoy it with the included sauce The sweetness of the pork really comes through
An addictive deliciousness… Thank you for the meal! The original Seto Yakisoba, a taste you can only find here!
Please savor the flavor of “Yakisoba Issho”! Fluffy and tender takoyaki made by beautiful twin sisters! Try the rock salt here It’s not like it changed my concept of takoyaki, but I instantly became a fan The yakisoba is delicious,
and the takoyaki is delicious too. Everyone’s smiles and such
are just wonderful It makes me want to come back
again and again We want to create a place that’s loved by the local community and a cozy shop
where we can preserve our flavors Selling up to 4,500 takoyaki per day!
A close look at the takoyaki shop run by twin sisters with a passion for their craft Ōtaka-chō, Midori Ward, Nagoya City, Aichi Prefecture
Along the Naruko Danchi Ōtaka Line Shop selling creamy takoyaki and Japanese sweets
“Shikizakura” Owner: Kana Fukuchi (32 years old) 9:09 Changing into her uniform and putting on an apron
Begins preparations to open the shop Kana’s husband, Misaki
They’ve been working together for about four years Wiping down the display shelves for Japanese sweets The shop also sells Japanese sweets.
Haniuta Yomogi Daifuku, Haniuta Shioda Daifuku Staff) Do we sell quite a lot of Japanese sweets? Yes, we do. When it gets hotter
the bottom tier often features seasonal summer items For little kids
warabimochi is popular Staff) Takoyaki shops and Japanese sweets…
That’s not a very common combination, is it? Yeah, that’s true.
People do say it’s unusual, though. My sister originally worked at a Japanese sweets shop, and I was in takoyaki,
so it’s like a combination of those. Making takoyaki batter Add beaten eggs to the water Add seasonings
The batter is seasoned with a bonito broth base Flour, etc. Mix thoroughly with a mixer Check thoroughly for lumps
Preparation complete Fry the karinto manju The karintou manju are done. Arrange the finished
karintou manju. Preparing for opening
Begin cooking takoyaki I’m most particular about the takoyaki batter I believe the batter is the soul of takoyaki We use a lot of bonito broth So even just the takoyaki batter has a flavor where the aroma of bonito broth gently wafts through. That’s the part I’m most particular about. At first, we try not to overpower it Sauces and soy sauce are
fine too, of course, but I want people to eat it with salt. The recommended rock salt has a distinct flavor, Staff) Do you have any particular preferences regarding octopus? We’ve been using the same octopus all along, but it’s a large octopus, and when you cook it, depending on the variety,
octopus shrink or become tough when cooked. I use octopus that resists shrinking and retains a firm, springy texture. We pour in plenty of batter
to create fluffy, melt-in-your-mouth takoyaki. A regular customer brought us a gift. We have a limited-time menu item and we’re going to make it right here, right now We’ll be selling it today and tomorrow. It’s said to be the predecessor of takoyaki. There’s something called radio-yaki.
Do you know about it? Staff) Just the name We make radio-yaki with konjac and
beef tendon instead of octopus Beef tendon Green onions Tempura bits My sister Saki is leaving for work. This is my sister Saki. This is my sister Kana. Staff) How old were you when you
started the shop? That was when I was 26. And the origin of the name? When I was 26, I was working part-time at a takoyaki shop
while also working as an office lady. I was thinking about wanting to run my own takoyaki shop
during that period of uncertainty. Shikizakura
is the name of a cherry blossom variety. in Toyota City, Aichi Prefecture. I had the chance to go see
a place where they bloom in abundance. One characteristic of Shikizakura is
that they bloom cherry blossoms bloom
around the end of November I went to see those cherry blossoms and thought the cherry blossoms blooming in the cold
were incredibly cool And that gave me courage, I guess It became the trigger I took the name of that cherry blossom
and named it Shikizakura. We also shape the Radio-yaki into balls. Staff) What did your sister originally
do? When my sister started her business, I was working at a traditional Japanese sweets shop. She asked me to join her,
and that’s how we started working together. Staff) When she asked you,
how did you feel? I was really happy.
I also like making takoyaki, so… We’d just go out to eat together
in our free time, you know? We got along well. The shop is close to Otaka Ryokuchi Park
and many families come to visit. Parking
4 spaces in front of the store Second parking lot next to the store: 4 spaces
Spaces 4, 5, 7, and 8 are available Recommended 4-Variety Assortment (12 pieces)
Eat-in: ¥1,385 Takeout: ¥1,360 6-piece set (Ultra-Delicious Sauce, Dashi Soy Sauce, Rock Salt)
Eat-in: ¥591 Takeout: ¥580 6-piece set (Green Onion Octopus, Green Onion Ponzu, Mentaiko Mayo)
Eat-in: ¥693 Takeout: ¥680 Takoyaki 4-Pack Set
Eat-in ¥2322 Takeout ¥2280 Fluffy Egg Omu Soba
Eat-in ¥748 Takeout ¥735 Sauce Yakisoba
Eat-in: ¥591 Takeout: ¥580 Limited-Time Menu
Radio-Yaki (6 pieces) 680 yen Weekday Limited Set
Takeout 2000 yen Eat-in 2037 yen Reservations allow pickup without waiting in line Business Hours
10:00 AM – 8:00 PM Closed on Tuesdays Eat-in space also available on premises Original goods Turn on the air conditioner in the eat-in space
and check the trash cans Open at 10:00 Greet regular customers waiting for opening Regular customer is first to arrive Exchanges friendly greetings
with the staff Orders Radio-yaki, plain grilled rice cakes, and yakisoba Pours sauce over the Radio-yaki Mayonnaise Make yakisoba Using our special sauce blend and beef brisket
Sauce yakisoba complete Since January 2024
A regular customer who’s been coming ever since He comes in at least once every two weeks. At first, I tried all kinds of
takoyaki places, but when I ate here, I thought the broth flavor was delicious. They have stalls-only menu items too. And the Japanese sweets are delicious too. (Male) Thanks a lot.
(Employee) See you later, thanks. One male customer arrives.
Orders two sets of four takoyaki. If I have to choose one
Please give me both scallion takoyaki For scallion takoyaki, you can choose from sauce, dashi soy sauce, or rock salt
The man chooses sauce Order two grilled squid dishes. Prepare the grilled squid. Sauce Cut into bite-sized pieces Sear the surface for a fragrant finish Grilled squid is complete Mayonnaise Sweet sauce Top with plenty of green onions
Green onion octopus (sauce) is ready Sorry to keep you waiting I’ll make another reservation then Thank you. Hello. Welcome. Please have a seat. Two men entered the restaurant.
Four assorted platters. 6 servings of yakisoba 2 servings of Radio-yaki Rock salt 4 karintou manju 2 salted bean daifuku (Employee) Will you be eating here or taking it to go? Ordered omelet soba and radio-yaki
for eat-in Grilling radio-yaki Konjac Beef tendon Green onion Pour sauce over it to complete the Radio-yaki Fry the egg Use 3 eggs for the omelet soba
Cook them fluffy after the order is placed Place the yakisoba noodles on top. Mayonnaise. Sauce. Top with bonito flakes and pickled red ginger
Omu-soba complete To the eat-in space
Carry the Radio-yaki and Omu-soba Takeout items
I’ll bring them over for you Fluffy Egg Omu Soba
Eat-in 748 yen Our omelet, made with plenty of eggs,
pairs perfectly with our rich yakisoba! The savory yakisoba sauce
is packed with beef brisket for a hearty serving! Table Seasoning: Shichimi Sprinkle on the shichimi pepper! The spiciness of the shichimi
brings out the flavor of the yakisoba noodles and makes it delicious! This gentleman
ordered Radio-yaki Delicious! These takoyaki are delicious, huh? They’re all gooey inside. The shop has a better atmosphere,
so I might just keep coming here. Maybe every week? It’s nice they have limited-time specials regularly too. Four-flavor takoyaki set A 12-piece set with three of each flavor:
sauce, dashi soy sauce, rock salt, and green onion ponzu. One of our popular sets where you can enjoy various flavors Reservation customer picking up order (Employee) Would you like any additional Japanese sweets? (Man) Then I’ll have two karinto manju, please.
602 Wrapping karintou manju Here you go. Thank you.
Thank you for your continued patronage. 10:32 Preparing sauce yakisoba Lightly stir-fry the yakisoba noodles
so they’re ready to serve immediately. Stir-fry 30-35 servings
of yakisoba all at once Pre-stir-frying of yakisoba complete Divide the finished yakisoba portions. Cabbage Staff) Takoyaki and such,
aren’t they affected by the price hikes? Very much so. Like octopus, for example? Octopus has nearly doubled in price. There are also cheap, small ones
circulating, but I still don’t want to switch to those. I think we raised it by about two levels. It’s just a little bit at a time. As for the takoyaki,
I haven’t raised the price much. If anything, I raised the price a bit
for things like squid. Squid really got
so expensive to buy I do have the desire
to raise prices, but you know, little kids come in
with pocket money from their moms, When I think about kids like that I don’t want to raise prices so easily Alongside the shop,
we do mobile sales too, We’re managing somehow. Staff) Where do you mainly go for the mobile sales? We go to Toyokawa City in Aichi Prefecture every month. We try to go to places as far away from Nagoya as possible
so that customers in rural areas can enjoy our food. Further north, Niwa District, Oguchi Town Kasugai City and such So we can visit various places For our sauce yakisoba, we use
beef brisket for a truly satisfying bite. Staff) When we do mobile sales,
does Mr. Misaki go too? I’m the main guy, so to speak. It takes about two hours to set up. We have to unload everything from the car Set up the tent Either Saki or Kana
will always be at the shop In front of the grill, you see
It gets over 50 degrees I’m outside for about 12 hours a day. At the shop, takeout is the main thing, so Getting feedback
is pretty rare, but When customers eat right in front of me… and they tell me what they think, it’s incredibly rewarding. One male regular customer enters the shop Orders Radio-yaki and sauce yakisoba Good morning. Welcome. A customer who comes every weekend
Receives the Radio-yaki and sauce yakisoba I think he started coming about 4 years ago When we were at the pop-up stall
That’s when I thought it was delicious And then I started coming regularly I followed every pop-up location they opened. Even after this main store opened, on weekends I come here for both breakfast and lunch.
That’s how it feels. The yakisoba is delicious,
and the takoyaki is delicious too. They come to eat
because they support us and like us. One male customer arrives. Orders rock salt and radio-style grilled food Rock salt, which lets you savor the broth’s flavor,
is the most popular seasoning Thank you. One male customer arrives. Radio-yaki with mayo on the side One salt-based yakisoba with extra green onions One grilled squid We also ordered Japanese sweets like karintou manju
and chilled mitarashi dango. We also do mobile sales,
and they come to those too. Staff) So they’re like fans of the shop? They’re definitely fans. The warmth of the shop and all that. and the smiles of all the staff members
are just wonderful It really makes you want to come back
and keep coming back Salt-based yakisoba Green onions Fried egg Steamed on the hot plate The garlicky salt sauce is delicious!
Pork belly salt sauce yakisoba is complete Sorry to keep you waiting Pick up the order
Head to the eat-in space Bite into freshly made takoyaki I like the ones with rock salt and no mayo best. Because that’s the best way to bring out the flavor of the Japanese-style broth,
which is this shop’s specialty. It’s delicious, isn’t it? Before I knew about this place, when I thought of takoyaki,
it was all about the sauce. But after trying the rock salt here, it changed my whole concept of takoyaki. I instantly became a fan. Before I knew it, every Saturday
I was going there first thing. As time went on,
I’d be there almost every weekend. I also love the original merchandise. This gentleman also bought a cooler bag.
He even took a photo with the staff. 11:43 Watering the indoor plants Preparing mitarashi dango
Coating them generously with sweet bean paste in-store before serving Two customers (male and female) arrive
Ordered takoyaki with rock salt and omelet soba Thank you for waiting Thank you Three people with children enter the store Two servings of premium sauce and One dashi soy sauce Dashi Soy Sauce Bonito Flakes Takoyaki with Premium Sauce and Dashi Soy Sauce
is ready Three people with children receive their purchased takoyaki
and head to the eat-in space A bite of piping hot takoyaki… It’s super hot! The girl also takes a bite of the super delicious sauce flavor… So delicious! 12:01 Hello Welcome Lunchtime
Group of 7 customers arrives 4-pack set of takoyaki Three flavors and green onion topping Two omelet soba noodles, please Two omelet soba noodles and One takoyaki with rock salt and One radio-style grilled fish cake Staff) Running things with just the two of you,
do you ever find it tough? In terms of work At first, it was just the food stall, so Weather like rain and wind
was really tough back then. we were doing it with like-minded friends, so that really helped a lot. The work itself was demanding, but we all enjoyed it together. Skillfully plating
the ordered takoyaki Received all the group’s orders
Waved goodbye and left the shop Handled reservation calls
Orders can be reserved by phone Two customers (male and female) enter
Order dashi soy sauce Thank you for waiting
Here’s your dashi soy sauce Thank you. Two customers (male and female) arrive. One negi-pon and Scallion octopus sauce Aged soy sauce Scallion octopus (sauce) Preparing salt-based yakisoba Separate noodles while steaming Salt sauce Preparation for salt-based yakisoba complete We aim to make the Ohta Main Store a place cherished by the local community a cozy place where locals feel welcome. Opening a second location or I don’t really want to expand the shop too much People sometimes ask me things like, “Aren’t you going to franchise?” within our own reach and maintain the taste with trusted staff
is what we hope for 6 Takoyaki Balls with Rock Salt (Mayonnaise on the Side)
Eat-In: ¥591 Highlighting the Japanese-style broth in the batter
Shikizakura’s Recommended Menu Crispy and fragrant on the outside
Fluffy and tender inside – perfectly cooked Enjoy with mayonnaise The piping hot takoyaki fills your mouth with the aroma of Japanese broth…
truly exquisite. We also had Japanese sweets. Karin-tō Manju
Takeout 230 yen / Eat-in 234 yen The crispy outer texture and
the moist, sweet filling are irresistible! Staff) Is there anything
you’d like to tell our customers? Sometimes even regulars want to say something
but aren’t sure if it’s okay to speak up. Sometimes there are people who want to take photos but hold back. I’m really happy when people talk to me, I’d be happy if we could chat and get along. Please feel free to talk to me. Beloved for its irresistible flavor and the sisters’ smiles
Please try Shikizakura’s takoyaki! It’s 1 kilo, is that okay?
Customer) 1 kilo?! That’s four rice bowls worth! I’ve only ever seen stuff like this in manga! There are people who just casually eat
1 kilo of rice and 15 pieces of karaage. 2 kilos Addictive fried chicken with a kick of garlic! Over a kilo just in fried chicken!
My large fried chicken set meal (15 pieces) You get 10 pieces of karaage in the small portion. Looks hot. How’s it?
Delicious! It’s a lot. It’s super tasty. Delicious! Three-color fried chicken: regular, Taiwanese, and yu lin chicken flavors! That’s the small portion of three-color fried chicken.
(Man) Awesome! Here you go. Enjoy your meal. Delicious! The rice thief side dish lineup is too strong… A hearty yakisoba set meal! Up to 300 customers visit daily
A behind-the-scenes look at Wanpaku Shokudo, the restaurant that puts smiles on customers’ faces Fuso Town, Niwa District, Aichi Prefecture
Along Prefectural Road 192 189JACK
(Wanpaku Jack) Distinctive exterior featuring
pig and American comic book illustrations A go-to spot for big eaters offering large portions like fried chicken and
manga-sized rice bowls Parking
Approximately 30 spaces next to the restaurant Business Hours
Lunch: 11:00 AM – 3:00 PM (Last Order 2:30 PM) Dinner
Mon-Thu, Sun 5:00 PM – 9:00 PM (Last Order 8:30 PM)
Fri, Sat 5:00 PM – 10:00 PM (Last Order 9:30 PM) Cutting chicken for karaage Store Manager (37 years old) Store Manager) We usually cut about 200 grams
into 4 equal pieces. (One piece) It’s over 50 grams. Staff) How much chicken
do you use? On weekends About 72 kilograms What cuts of meat do you use? a mix of thigh and breast The thigh meat is the main part With breast meat added just a little bit 12 kilograms of chicken
cut and ready Staff) What kind of customers do you get most? On weekdays, it’s mostly office workers and people from the construction site. On weekends, we get more families. Chicken marinated in our special dipping sauce The marinade is based on garlic, ginger, etc.
With oyster sauce as a secret ingredient We rub it in thoroughly Preparation for tomorrow’s fried chicken complete Marinate in the refrigerator for one day Chicken marinated the day before Have you been working long? It’ll be two years next month. I’ve been working since then.
So two years. Right now, 15 at a time …into the bags, I guess Because one serving is about 15 pieces The largest ones About 12 pieces of thigh meat and about 3 breast pieces. We bag them up so we can get them out faster We’ll divide up the bagging Staff) How many grams per bag? About 1 kilo. Staff) Are there people who can polish off a whole kilo? Yes, there are.
Plus a kilo of rice, like… A kilo and… and these 15 pieces of karaage
just like that. Staff) A total of 2 kilograms? 2 kilograms Staff) He’s quite the handful, isn’t he? Mom, the employee working with her son
Pouring oil into the fryer Staff) How much oil do you use per day? On weekends and such, we top it up with a whole 20-liter can. The popular menu items are fried foods
We use six fryers Mother (78 years old) Staff) So you work together as mother and daughter? Yes, we do. My family home was originally was self-employed, so we worked together the whole time, but I never imagined we’d end up working together here too. I used to run a sushi restaurant too I used to run a shop. When it comes to working,
I don’t mind at all. I hate just sitting around doing nothing. It’s better to keep moving. The side dishes for the set meal are ready. Your son is 18 years old
Just graduated from high school Cutting cabbage
for stir-fry and miso soup Cutting lemon for topping Rinsing rice We use 20 to 30 kilograms of rice per day on weekends Rice preparation complete Rice portions: Small serving 250g, Regular serving 500g,
Huge serving is a whopping 1kg+ Coat with breadcrumbs
Prepare the batter Prepare chicken for Chicken Nanban Carefully coat the chicken with breadcrumbs Chicken Nanban is one of the signature dishes
alongside Karaage Chicken preparation for Chicken Nanban complete Neatly wipe down and arrange the seasonings The flavor-changing corner next to the register
Always stocks 30-40 kinds of seasonings Various types of salt and spices
and furikake seasoning are also abundantly available. We asked about
popular flavor-changing items! Mayonnaise is a must, For those who like sweet flavors
Sweet chili sauce, for example Ume paste gives a refreshing taste Ponzu sauce is pretty popular too. Some people just sprinkle salt on it. Curry powder is pretty popular too. It really makes the rice go down. Give it a try. How old are you?
I just turned 21! Number of seats inside
20 tables 3 counter seats About 28 tatami mat seats Pickles also available Please Yancha Set Meal 1400 yen~
(5 pieces of karaage & 1 piece of chicken nanban) My Chicken Nanban Set Meal 1350 yen~ Ginger Pork Set Meal 1350 yen~
My Tonteki Set Meal 200g 1350 yen~ Set meals come with a large serving of rice, small serving
or mini serving. Price varies. JACK’s Melt-in-Your-Mouth Beef Curry (with Salad)
Regular Size 400g 1400 yen JACK’s Taiwanese Fried Chicken Set Meal (10 pieces) 1200 yen
Mixed Fry 3 Types 1350 yen~ Takeout menu also available Weekend Limited 10 servings
3 servings of fried chicken 1600 yen~ Jack’s Day (Days with 8 or 9 in the date)
100 yen off all set meals over 1000 yen For those who ordered a set meal or single item!
Weekday-only lunch drink 150 yen Opening soon
Lighting the flyer Preparing cold water Filming videos for TikTok
Staff also doing PR for the restaurant 11:00 Opening Right after opening
Two customers (male and female) arrive Chibi-mori of the Yancha Set Meal My Karaage Set Meal (Medium)
Ordered the Small Portion Frying the Karaage Coated with potato starch and placed in oil Each piece of karaage is carefully fried
one by one after the order is placed Remove excess batter
to maintain a consistently clean appearance The karaage
is fried to a golden brown is piled high in the serving dish
as it is plated 8… 9…10 Place the lemon on top Please My fried chicken set meal, medium (10 pieces) That’ll be a small portion of 10 pieces of karaage. Looks delicious… The crispy fried chicken
has a garlic aroma that whets your appetite First-time customers
bite into piping hot karaage. (Woman) Is it good?
(Man) Yeah. Excuse me
The rice portion for the Yancha Set Meal is small, isn’t it? Dipped generously in tartar sauce Take a big bite Then stuff your cheeks with rice
A smile spills out Staff) It’s incredibly filling, isn’t it? It really is! And the rice is piled high too. It’s delicious! Taking seasonings from the flavor-changing corner
Enjoying 10 pieces of fried chicken My Karaage Bento (7 pieces) A bento overflowing from its container
with a truly generous volume! One male customer enters the store My Tonteki Set Meal (200g)
Ordered a small portion of rice Preparing the Tonteki Set Meal Seasonings like garlic Let the seasonings soak in well The sauce clinging to the thick pork is exquisite!
Tonteki complete Serve the rice A small serving of rice: 500 grams My Tonteki Set Meal 200g (small rice portion) Tonteki 200g
(Rice) Small portion Seasoning corner for flavor variations
Sesame salt on rice, miso soup Shichimi pepper on tonkatsu Doesn’t look like a small portion
First bite of the mountain of rice Then eats the pork cutlet… Another big bite of rice The rich flavor makes the rice go down easy! Staff) Mr. 189JACK
Do you come here often? It’s been a while since I came About a month. Staff) Is there anything you like about 189JACK? The portions are huge. It’s super delicious. Enjoying a set meal with outstanding value! Left the restaurant completely full! Here is your stamp card. Staff) Thank you very much.
Man) Thank you for the meal. Get one stamp per set meal ordered.
Collect them to get discounts or gifts. One of our Wild Child Set Meals
with the Naughty Portion It’s 1 kilo, is that okay?
Customer) 1 kilo?! Surprised by the amount of rice…
orders the Mischievous Platter Mixed Fry Set Meal (5 kinds)
orders a small portion of rice Fries the fried chicken for the Mischievous Set Meal Place the fried chicken on the plate Cut the chicken nanban marinated in sauce Serve 1 kilogram of rice
for the Wanpaku set Wow, over a kilo! The Mischievous Set Meal
A hearty serving of rice That’s the mischievous portion of the Mischievous Set Meal, isn’t it? The rice looks like it’s about to spill… Mixed Fry Set Meal Sorry to keep you waiting
Here’s your Mixed Fry Set Meal The man brings condiments
from the flavor-changing corner and makes stir-fried offal Garlic, soy sauce Stir-fried offal set meal (Tonchan)
Small portion of rice The miso soup with the set meal can be changed to pork soup for an extra 150 yen Making Katsudon Pour beaten egg over the freshly fried pork cutlet Serve it over rice with the eggs perfectly runny and half-cooked The runny eggs are irresistible!
Katsudon Cook rice even during business hours Confirming orders
Preparing small side dishes for set meals Miso soup The chicken nanban is fried. Dip it in the sauce. Cut into bite-sized pieces and arrange on a plate Pour the sauce over the top Make yakisoba
Stir-fry pork and cabbage Add 3 bags of noodles
Add generously Fried egg Season with two types of sauce Top with the finished fried egg Bonito flakes, pickled red ginger My yakisoba set meal
(small portion of rice) Break the runny yolk… Savoring the noodles with the rich sauce Can’t help but give a thumbs up (Woman) Seriously, I’ve only ever seen stuff like this in manga Yeah It’s delicious! (My house is) nearby, but
I’ve been curious about it forever. Staff) The sign really catches your eye, doesn’t it?
Woman) Yeah, exactly. Leaving with a smile of complete satisfaction! 12:11 Neatly stacking 15 pieces of fried chicken Please My Karaage Set Meal Large (15 pieces) Two people eating 15 pieces of karaage If you can’t finish the generous portion of karaage
(rice cannot be packed) Filming day: weekend
The restaurant bustles with many families We’re full! Two women enter the restaurant
They order the modest set meal and a small portion of ginger pork Preparing the ginger pork set meal Ginger Soy sauce Ginger pork That’ll be the ginger pork set meal. Make a light set meal. Tartar sauce. Please Light Set Meal
(3 pieces of fried chicken, 1 mini chicken nanban) Here’s your modest set meal. Bite into the chicken nanban… Enjoy the fried chicken with flavor-changing seasoning! 5 pieces of fried chicken Five pieces of karaage
Coming right up Here you go, 5 pieces Biting into the crispy fried chicken It’s delicious. Fried chicken, chicken nanban, white fish fillet, fried shrimp
Hamburger steak, French fries on the “Wanpaku Set Meal” Yurin-ji Set Meal Making Stir-fried Offal Garlic, soy sauce Also making JACK’s stir-fried vegetables
Stir-fry plenty of vegetables and pork Packed with vegetables for a hearty portion!
JACK’s stir-fried vegetables Plate the finished stir-fried offal With a rich, deep flavor
Two dishes perfect for rice are complete! Western-Style Mixed Set Meal Tartar Sauce A dish where you can enjoy 13:07 Prepare the children’s plate Arrange the hamburger steak, potatoes, and fried shrimp Kids’ Plate Pour sauce over the hamburger steak to finish Kids’ Plate
Comes with a snack and a toy My Large Karaage Set (15 pieces)
Small Rice 1450 yen A mountain of 15 pieces of karaage!
A truly substantial portion! The crispy fried chicken
is seasoned with garlic and ginger, making it an addictive dish. 500g small portion of rice
This is also piled high… The bold flavor of the fried chicken
goes great with white rice! Popular flavor-changing condiments
Mayonnaise, sweet chili sauce, curry powder Rich mayo, chili sauce with sweet and tangy notes
Spicy curry powder is also delicious… With a wide variety of flavor-changing items
Enjoy fried chicken with rice! The miso soup is also comfortingly delicious… 13:34 My Tonteki Set Meal Excuse me
My mini Chicken Nanban set, please Tartar sauce
Drizzled generously over the freshly fried cutlet… Take a big bite
and enjoy! Delicious! Making three-color fried chicken Taiwanese flavor Yōrinji flavor Normal, Taiwanese, Yōrinji
Three flavors of seasoned fried chicken complete Shredded Chili Peppers Weekend Special: 10 Servings Only!
Three-Color Fried Chicken (15 Pieces) Sorry to keep you waiting Small portion of 3-color fried chicken, right?
(Man) Awesome! Here you go. Enjoy your meal. A bite of the sweet and sour chicken flavored karaage. Delicious! The fried chicken coated in sweet and sour sauce
goes perfectly with rice! The Taiwanese flavor is spicy and delicious too! With these three exquisite flavors
you won’t be able to stop eating rice! It’s rare these days, isn’t it?
To be able to do this much. Sorry to keep you waiting.
Here’s the 15-piece wild child serving of fried chicken. The sheer volume
leaves the two of them unable to hide their astonished expressions… Set meals can also be ordered to share between two people They dig into the juicy
karaage! Delicious! The woman takes a big bite too… It’s super delicious Fried egg Making yakisoba My yakisoba: 1200 yen Made with 3 bags of noodles
A super filling yakisoba Stir-fried with savory sauce
The chewy noodles are irresistible… A deliciousness that stimulates your appetite! The soft-boiled egg is perfectly cooked… I asked the owner what inspired them to start the shop I was running two small shops and had employees too I was thinking about opening a restaurant that serves large portions. I was considering it. The atmosphere was nice too
and the location was perfect so we ended up here I’m already graduated high school in two days I got expelled. Since then, I’ve been in the food service industry. From around age 16, Always in the food service industry. Yakitori, yakiniku, and so on.
I’ve done all kinds of things. What I ultimately ended up wanting to do was run a set meal restaurant. This is the style I want to do now. Staff) 189 What’s Jack-san’s
biggest selling point? The quantity. Bearbricks,
like bears and stuff, are displayed, When kids come in,
I want them to think, “I want to come back to this place.” Like giving them toys or something. I just like giving them something. And that just kept piling up. Right now, the prices have been steadily
rising, so I’m a bit troubled by that, but as much as possible we want to give you more than what you pay for
that’s the style This is how it came to be. Satisfying Aichi’s big eaters with the sheer force of flavor and quantity
We went behind the scenes at the hearty fried chicken diner.

0:00　瀬戸）焼きそば 一笑
地図　https://maps.app.goo.gl/FYVQuped3geqjvgEA
住所　愛知県瀬戸市幸町５３−１
URL　 https://youtu.be/OJm4bvftzpA

27:48　名古屋）四季桜 大高本店
地図　https://maps.app.goo.gl/b8tQaTtcNtqZRYRi6
住所　愛知県名古屋市緑区大高町丸根６２
URL　 https://youtu.be/CfGqiIbOAq8

55:15　丹羽）189JACK
地図　https://maps.app.goo.gl/4oKVwoStaHdnxYtz7
住所　愛知県丹羽郡扶桑町南山名松葉１１４−２
URL　https://youtu.be/1N2Xz0A8Fiw

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

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