驚愕のワンオペ大量仕込み！全てを店に捧げた名古屋炒飯職人の町中華丨名古屋町中華３選

驚愕のワンオペ大量仕込み！全てを店に捧げた名古屋炒飯職人の町中華丨名古屋町中華３選

Sakae, Naka Ward, Nagoya City, Aichi Prefecture
3-minute walk from Fushimi Station A popular Chinese restaurant in the neighborhood for 75 years
“Gyoza no Koran-en” 11:28
Close-up begins Staff) What prep work is there? Making soup, making chashu pork Chopping vegetables, shaping gyoza That’s about it for today. What are the business hours? From 5:00 PM to 11:30 PM So you start prepping early, huh? Because the volume is insane.
The amount we prep… 20 kilos of onions. Sorry, that’s all. Please. Prep starts at 11 for the 5 PM opening. Bean sprouts for soba, scallion tops, bean sprouts for ramen Chicken bones and a little pork bone Skim the scum off the soup The broth, right Vegetable scraps and such Like kombu And mullet Wet it once with water so it doesn’t tear Then squeeze it tightly. Staff) That’s quite a lot of bell peppers too. We serve quite a lot of stir-fried pork with green peppers. Yesterday, we went through all this stir-fried pork with green peppers. In just one day? Yeah, yeah, yeah There are about 6 in each pack
and we sell 10 packs So about 60 come out in one day, huh? It came out yesterday, didn’t it? Not every day. Just from night business.
That’s impressive. Thanks to you
I can manage just with nights I’m grateful I can keep going If we did daytime too
there’s no way we could survive The last ones I cut were sweet and sour pork and eight-treasure vegetable used over there Stir-fried leeks, Chinese fried rice, or mixed yakisoba. Staff) What kind of restaurant is it? A noodle restaurant. It was decided by the previous owner, and we’ve been doing business ever since. So you’re the second-generation owner? He’ll be the third generation. So it’s the third generation. About this much per day About three balls come out, I guess. That much comes out? Like green onion ramen? Green onion head Leek head is actually a side dish It’s leeks mixed with chashu pork And then chashu rice, right? We use it in about three types of dishes. What’s the most popular? It’s definitely the scallion head. The scallion head is always because everyone takes them as snacks. I was wondering why prep time was so early. So this is why. Cutting this is the hardest part. It’s the part I hate the most. But it’s also the part that comes out the most. I have to cut it while bowing my head. 13:01 Bamboo shoots Staff) The kitchen’s pretty clean, isn’t it? Is it clean? We’re really busy right now We haven’t been able to put much effort into cleaning. I see. We do keep the inside reasonably clean, though. I guess it’s kind of passed down? Yeah, I guess so. Because that’s how the previous generation was. You can’t change that part, can you? That’s how I was taught too, you see. I’m not related by blood, you know. I’ve been working as an employee Since I’m quitting anyway
I was asked if I’d take over I’m taking over. I see. How many years ago was that? I wonder how many years ago it was. Maybe 13 or 14 years ago. I took over when I was 40. Is the previous owner still alive? Yeah, he’s doing great. I get the feeling he could still be active. Staff) Why do you cut the meat at an angle?
Why is that? So it cooks faster, right? Staff) What kind of meat is this? This is pork belly. For sweet and sour pork or other cooking applications. And over here is chashu pork. The beaten eggs are for fried rice. and for things like scrambled eggs with leeks. Staff) So it’s different from karaage? No, it’s karaage. It is fried chicken, right? With bones? Bone-in fried chicken. Salt. Staff) What are you making? This is salted garlic, you see Special salt just for fried rice. First time I’ve heard of salted garlic. Oh, really? People always put garlic in their fried rice, right? But by adding it from the start, it doesn’t taste like garlic at all. you don’t really taste the garlic that much But just salt alone isn’t enough Like shrimp chili or stir-fried shrimp Or shrimp tempura For stir-fried shrimp, you leave the shells on For chili shrimp, we peel the shells though. Reservation call Staff) Do you get a lot of reservations? But today’s been pretty slow. We still have tables available. Some days we get completely booked up with reservations. Sometimes we get packed to the rafters with reservations. The sauce for the chashu pork. The chashu used for scallion rice and chashu rice Wiping down the seasoning containers Gyoza Staff) How many are you making? Just wrapping two or three of these today. I’ve been wrapping them since last night. One sheet makes ten servings. Eight pieces per serving. 80 pieces? Are they a bit on the small side? We make bite-sized dumplings. Thin-skinned bite-sized dumplings. I make about seven or eight a day. If I spend two hours on them starting in the afternoon, I can’t do the cutting work After the shop closes I spend two or three hours Sometimes I do it when I’m prepping. Even after closing? Yeah, yeah, yeah, yeah Right now it’s usually until about 3:00 I’m at the shop I make 640 dumplings split into two batches a day 15:59 Staff) Don’t your shoulders get stiff or your body ache? Yeah, my days off are rough. My legs cramp up all the time. My shoulders get stiff, and my arms hurt. It’s getting worse every year. 16:50
10 minutes before opening Employees arrive for work 17:00 Opening The owner continues prep work from 11:00
Finally opens 6 hours later Fried dumplings 400 yen, ramen 500 yen Char siu with egg 900 yen, green pepper and pork strips 850 yen Fried Chicken with Soy Sauce 900 yen Mapo Tofu 800 yen Assorted Noodle Soup 750 yen Tianjin Rice 650 yen Chilled Noodles with Scallions 850 yen, Chilled Noodles 750 yen
(Summer Only) Three customers arrived right after opening. Eight Treasure Vegetable, Crab with Egg White, Pan-fried Dumplings, Boiled Dumplings (Regular Customer) Thanks! First, wet our whistles with beer. Chilled tofu Let’s eat Thank you He even made chilled tofu for me But I’m worried about Tetsu-san. It’s okay, it definitely won’t happen. Bite-sized fried dumplings that are easy to eat.
They go well with homemade chili oil. Boiled Dumplings Crab with Lotus Root Stir-fried Vegetables Everything here is delicious. Eight-Treasure Stir-Fry Sauce Yakisoba Fried Rice Soup served with rice dishes Eight Treasure Vegetable Dish Sweet and Sour Pork Scallion head, chicken with garlic sauce, please. Chicken with garlic sauce I’ll have the chicken with sweet and sour sauce. The sweet and sour chicken is the tastiest It even comes with the bones Even if it came as karaage
it’s a size that makes you happy Stir-fried bean sprouts Regular customer leaves Thanks! That was great! 17:50 Shrimp in Chili Sauce Tianjin rice Fried rice Sweet and Sour Pork Ribs
Pork ribs coated in sweet and sour sauce Mixed Yakisoba Mixed Yakisoba 850 yen 18:55 Stir-fried Pork with Green Peppers Mapo Tofu Pan-fried dumplings, fried dumplings Sweet and sour spare ribs, fried rice, please Fried rice Sweet and sour pork It’s delicious. It’s the best. I had sweet and sour pork for the first time here. I usually only eat the same things Because I come alone
If I came with someone, I could try different things Usually scallion pancakes, fried rice, dumplings Fried chicken Fried rice Everything’s delicious! 20:10 Fried Yakisoba Twice-cooked pork Assorted ramen, pan-fried dumplings Char Siu Rice, please Assorted Vegetable Ramen Mapo rice 21:03 Two fried gyoza, scallion heads, and stir-fried garlic chives, please. Scallion heads. Thinly sliced green onions and bean sprouts
Coarsely chopped char siu pork A dish that goes great with beer The owner stirs the pot nonstop Fried rice 600 yen With soup Fried rice with a kick of salted garlic 23:02
Staff meal The owner continues handling orders alone The last customer of the day receives their meal 23:13
Closing a little early Thanks! Take care!
Thank you! The last customer leaves the restaurant 23:25
Everyone cleans up Wiping down Cleaning the grease trap Cleaning the pots 0:02 Floor polishing 0:25
Cleaning complete Cleaning’s done. Now it’s my job from here. Staff) You’ve cleaned it really well right to the end. Stop it, stop it! I can’t for the life of me think it’s clean. Even I Used to be really diligent
and cleaned often, but Now customers come in nonstop, so I just don’t have time to do it. Even if I think about doing it myself, I’ve got prep work to do myself. I really can’t find the time Even on my days off, it’s prep and sourcing I do it, but my body is completely worn out. I’m not exactly in the mood for cleaning. What are you preparing from here? I’m going to make the soup base for tomorrow now. Anyway, there’s quite a bit of chopping to do tomorrow. Just wrap the dumplings I need to get some of it done The dumplings and chopping
There’s no way I can finish them all Katsuobushi
A dashi ingredient commonly used in Nagoya Gyoza wrapping Staff) What kind of characteristics does it have? Well, we use onions. Usually people use cabbage or napa cabbage, but In Nagoya, we were the very first to use onions in our gyoza. Apparently, the previous owner’s father came up with it. And it caught on. The thin wrappers
were also first introduced by the previous owner, the father. Nowadays, suppliers
make them thin like this for us, Back in the day, we’d take the dumpling wrappers the supplier brought and roll them out thin with a stick cut the box and then wrapped them, you know? It’s a mind-boggling story, though. The work of wrapping dumplings continues for about an hour and a half… Staff) Was there a specific reason you took over from the previous owner? I was originally an employee for a long time I think we worked together for about 20 years. I also thought about opening a shop by myself, but running it alone is tough, The previous owner, well, since he didn’t have an heir, since it was a daughter and he said if I wanted it, he’d pass it on to me If they’re giving it away,
it won’t hurt me, right? Even if it fails They asked if I wanted to give it a try And I had a decent customer base too Ordering ingredients 2:04 Thanks for your hard work. Thanks for staying late. Thank you. No, no, thank you. See you later, good work The shop owner worked tirelessly
To deliver that taste to customers again tomorrow Tai Aichi Prefecture, Nagoya City, Moriyama Ward, Otai
Taiwan Ramen Kōraku Store Manager Arrives 7:48
Close-up begins Transferring the soup prepared the previous day
into a new stockpot The soup ingredients are pork bones, chicken, vegetables, and pig’s head
Each combines to create a richly flavorful ramen soup Ramen soup simmered for a full day
This stockpot empties in a single day Transfer to the second new stockpot. Transfer while removing the bones. Wash the large pot
Prepare the soup for the next day Pig’s head Whole chicken Pig’s feet Chicken feet Vegetables for the soup Ginger Onion Green onion Make shallow cuts Add vegetables to the soup and simmer Prepare thick-cut char siu Cut pork belly into thick slices Pork belly cutting complete Char siu sauce Sear the pork belly Add the seared pork belly, now fragrant,
into the stockpot one piece at a time Coat with sauce Simmer Skim the scum off the boiling char siu sauce Place a drop lid on the char siu pot
and simmer over low heat for 6 hours. Prepare the eggs. For fried rice, leek and liver stir-fry, etc.
Uses 10 kilograms of eggs daily Mix the eggs Strain Garlic chives Garlic chive prep complete Preparing garlic Garlic preparation complete Garlic Bird’s claw chili peppers Soy sauce Umami seasoning Preparing seasonings in the kitchen Arrange utensils and plates Preparing minced meat for Taiwan Ramen and
Dan Dan Noodles To serve dishes promptly during the busy lunch rush
Pre-fry the minced meat Drain the juices from the meat Soy sauce Umami seasoning, garlic Set aside the ground meat
that had its juices drained earlier Preparation of the ground meat is complete There are some differences in taste and method,
but The flavor itself
has always stayed true to the original base It’s just that the owner has changed Staff) Did the original owner train at another shop? Taiwan Ramen is said to have originated at Misho.
Taiwan Ramen is said to have originated at Misho
but Taiwan Ramen around here in Moriyama Ward The original owner is more like the originator It seems he had quite a few apprentices
as well. Season the stir-fried, drained minced meat
and finish it off for extra savory flavor. The Taiwanese minced meat,
spiced with the heat of bird’s eye chilies, is complete. Place the cooked rice
into an oiled bowl. Rice cooked with ramen soup
added for fried rice. Preparing the fried rice Coating the rice with egg and oil Cook 60 servings of rice per day just for fried rice Lightly stir-fry and prepare Stir-fry the fried rice relentlessly Fried rice prep complete Move the simmered soup from the previous day
to the back Roast pork made from loin meat Finely chop leftover roast pork
and add to fried rice, etc. Char siu preparation complete Preparing green onions Green onion cutting complete Bean sprouts Tighten the hood and get pumped up Set the table condiments Table condiments
Gyoza dipping sauce, chili oil, garlic, pickled plum, pepper Pickled Plum Lunch: 11:00 AM – 2:50 PM
Dinner: Mon-Sat 6:00 PM – 12:00 AM
(Sun & Holidays 5: 00–22:30) Parking
7 spaces available next to the restaurant 18 counter seats 4 table seats Taiwanese Mixed Noodles with Thick Sauce 980 yen
Taiwan Ramen 850 yen Taiwan Maze Soba 950 yen
Tantanmen 950 yen Thick Pork Taiwan Ramen 1430 yen
Taiwan Miso Ramen with Thick Meat 1480 yen Char Siu Noodles 1310 yen
Taiwan Char Siu Noodles 1360 yen Classic Fried Rice 700 yen
Garlic Fried Rice 850 yen Taiwan Rice Bowl 800 yen
Garlic Chive Liver Rice Bowl 880 yen Juicy Pan-fried Dumplings 450 yen
Stir-fried Garlic Chives and Liver 650 yen Order using meal tickets purchased in advance Opens at 11:00 Customers arrive as soon as it opens After purchasing meal tickets
Counter seats fill up Bird’s eye chili, chili paste Kaeshi Boil noodles Taiwan Ramen toppings
Blanch bean sprouts and garlic chives Soy sauce, umami seasoning, garlic, red chili peppers Pre-seasoned
Taiwanese minced pork Pre-seasoned Taiwanese minced pork Combine with blanched vegetables Soup Drain the cooked noodles
Add to the soup Top the noodles with plenty of vegetables and Taiwan mince The crisp bean sprouts and spicy kick are addictive!
Taiwan Ramen is complete. First, savor the rich, flavorful broth… Enjoy the noodles together with the bean sprouts Bird’s Eye Chili Ground chili pepper Kaeshi Add the well-drained noodles
to the soup. Adjustable spiciness, vegetable quantity, and noodle firmness. Chashu Topping
Large slices of char siu pork offer a satisfying bite! Taiwan Ramen + Chashu Topping
One with extra vegetables Make the fried rice for the set Egg Green onion Pepper Fry with ramen sauce and sesame oil
to add a fragrant aroma Chashu pork Set Fried Rice Taiwan Ramen with Extra Vegetables
Its stimulating spiciness is addictive, making you keep reaching for your spoon Thick-Cut Pork Taiwan Ramen
The thick-cut char siu pork, practically spilling over the bowl, is incredibly satisfying. Making Tantan Noodles Rich Sesame Paste Green onions Seasoned minced meat Finish by pouring the sauce over it
Tantanmen, slightly spicy The owner, originally from Osaka
Brings a warm atmosphere to the kitchen Extra noodles, firm noodles Slurping down the extra noodles in one go
with the rich tantanmen soup One male customer enters the shop Taiwan Ramen
Slightly firm noodles, extra veggies Gobble down the crisp bean sprouts! Finished in no time…
Added extra noodles Extra noodles, firm noodles Loaded with garlic. With its exquisite umami and spiciness
I devour it all at once Finished the extra noodles in one go! Taiwan Ramen orders keep coming in Seasoning, Taiwan Minced Pork Taiwan Ramen
No spice, extra veggies Taiwan Ramen
Less spice Even those who dislike spice can enjoy it (Spice) mild, firm noodles
Thank you for waiting Two men enter the shop Egg Green onions Pepper Ramen sauce for flavoring Chashu pork Fried rice complete Fried rice Taiwan Ramen
Extra firm noodles 11:38 One male customer enters Extra spice Slightly spicy, firm noodles.
Sorry to keep you waiting. Adds garlic from the table topping. The garlic punch really hits
A sip of the soup The slightly curled egg noodles coated in spicy soup are delicious Set menu: garlic fried rice Also on the fried rice
Plenty of garlic sprinkled on top Pepper Enjoying fried rice just the way I like it… Garlic Seasonings
Thicken with potato starch dissolved in water Garlic chives Egg Cook until soft-boiled and runny Top with seasoned minced meat and it’s done!
Taiwan Ramen with Thick Sauce Taiwan Ramen Most customers order Taiwan Ramen It’s spicy but light Sorry to keep you waiting
Here’s your fried rice 12:06 Set Fried Rice Taiwan Ramen
Slightly Spicy and Regular Taiwan Ramen
with Chashu Topping Bite into the big chashu Savoring the spicy soup to the very last drop… Finished it all in one go Chashu Taiwan Ramen, light portion, firm noodles
Chashu topping Tantanmen (spicy minced pork noodles) – light portion Taiwan Ramen
Chashu topping 12:53 Spicy Oil Thick Pork Chashu Topping Thick Pork Tantanmen with Extra Sesame Taiwan Ramen + Thick Pork Char Siu 1430 yen So tender chopsticks slide right through… Medium-thin noodles coated in rich, flavorful soup
Spicy minced meat with an addictive taste Classic fried rice, large portion 1000 yen Soup included The mildly seasoned fried rice pairs perfectly with Taiwanese ramen
Definitely want to order it as a set The moist stir-fry texture is the best…
Simple fried rice with char siu pork and scrambled eggs A light soup with a rich seafood broth Monster-sized char siu is flying off the shelves! Up close with Nagoya’s ultimate neighborhood Chinese restaurant! Yatsurugi-cho, Nakagawa Ward, Nagoya City, Aichi Prefecture
Yatsurugi ROCK Jinsei Gyoza Jinsei Gyoza
Owner (60 years old) Carefully hand-wash chicken bones Add them to the soup stock prepared the day before Pork trotters, whole chicken, chicken bone-based soup The main flavor of the soup comes from the umami of the chashu.
Today, I’ll probably add a little over 10 pieces. Weighing the meat to add to the soup 2.9kg of chashu Staff) How much per piece? About ¥1,500 per kilo, including tax You saw it earlier, right? The 2.9kg one…
Staff) So you mean triple? Yeah, triple. Roughly. So even if you triple the ¥1,500
It’s about ¥4,500 per stick Staff) That’s 10 bottles… Ten, eleven… Staff) Like, ten or eleven come out every day…? We have to put in 10 pieces
because the soup won’t be complete otherwise… We try to sell out the chashu
and get customers to eat it. That’s why we keep the price low
and cut it thick. That’s where we draw the line. We do this thinking, “It’s not for profit, it’s the base for the soup.” It’s delicious.
Our soup. (One piece) It’s about 4500 yen, right? And, since each (chashu) slice is priced at 240 yen… 20 slices… probably not quite that many
17 or 18 slices, maybe? 10 slices for 2400 yen… Staff) Just breaking even… maybe a little in the red. Breakeven… maybe? We still have to add the sauce and stuff… Even so, we raised the price…
It’s 240 yen after the price hike. It used to be 200 yen. Staff) Including labor costs… We’d just be running a deficit. The other day, I posted on YouTube that
“The more I do, the bigger the deficit”… …someone commented, “That can’t be true!”
No, it really is. So then, I bought 2 kilos of raw pork shoulder roast at the supermarket… The fatty parts go into chashu rice bowls.
The lean parts get ground up for gyoza. Apples, carrots, garlic, green onions, onions. This (onion) is what we used when making the gyoza filling. Bean sprout delivery. Eleven boxes of bean sprouts arrived for one day’s use (1 box) 4kg each
(Total) 44kg If we sell all this in one day, we’re done. Garlic You see, there’s this long-established gyoza place in Yokkaichi called “Shin Mikaku.”
It’s been around for ages. They started it.
This “Garlic Chili Oil” is You put chili oil into raw garlic When you add just a little to your gyoza dipping sauce,
it really brings out the flavor. The garlic is spicy, This idea was borrowed from
Shin Mikaku in Yokkaichi. You might think adding chili oil to garlic is enough,
but that’s not quite it. That’s where the trick lies. Preparing the minced meat. Season it with soy sauce, garlic, and sake. Just a light seasoning
A light touch is fine We’re not aiming for a strong flavor in the mince at this stage When you stir-fry it, you’ll cook it thoroughly with soy sauce, so
just enough that it’s lightly and thinly seasoned. The stuff we did yesterday (the initial stir-fry).
We’ll stir-fry this again before the main cooking. The fat has already rendered out of this. By the way, this (the mince we pre-fried earlier)
looks like this, right? A lot of fat has rendered out. Because we’re blanching the vegetables,
we want to cut as much fat off the mince as possible. That’s why we
pre-fry it like this to render the fat. This is the ground meat we’ll use first today. (Quickly hydrating) Starting to roast the sesame seeds It’s practice for shaking the pot.
When I was an apprentice, I had to do it quite a bit. It’s surprisingly difficult.
The taste changes completely depending on how you do it. The key is to roast as little as possible, taking your time. It’s hard to keep it up that long. Even with ready-made paste, there are high-quality ones available now
so you might not really notice the difference… We’ve been
frying our own for 17 years. That’s the one thing
we’ve always kept up. Staff) When is the best time to finish? If you just want color,
you could use high heat and get it quickly, but… The best is when the oil slowly seeps out And when you stir-fry it slowly until the oil slowly seeps out
that’s actually the best way, right? That’s pretty difficult and takes time Staff) Your hands get tired, right…? Everyone says that, but it’s not that tiring.
Because I put it right here (on the stove). Sesame seeds are only used for tantan noodles. Roast the sesame seeds, crush them, mix them with oil,
and make something called sesame paste. When an order for tantan noodles comes in,
I add sesame paste and chili oil, Roasted sesame seeds with a beautiful golden brown color The fragrant aroma of sesame fills the air… Blend the sesame seeds roasted in a wok Making sesame paste Homemade sesame paste is complete 9:22
The first customer arrives at the ticket machine Buy meal tickets before opening This is the fat kneaded into the gyoza The gyoza filling is a simple combination
of onion and pork Seasonings Sugar, salt, and powdered shiitake mushrooms are mixed together. This is ground pork shoulder meat. Garlic, sesame oil, and the congealed fat from the chilled soup. Onion juice. Let the onion juice soak into the meat filling This prevents the bottom of the dumplings from falling apart. Soup oil Sesame oil Mix with the drained onions Wrapping dumplings Carry the chashu sauce Add new sauce to the replenishment sauce
609 Putting chashu pork into the sauce Employees start cleaning Good morning! The owner arrives for work Strain the soup Soup rich with the savory flavor of chashu pork “Did you eat breakfast? Want to eat together?”
Staff) Thank you! Anything you don’t like?
Staff) Not at all! I had breakfast. Salmon rice ball with perfect saltiness. Dashi-flavored rolled omelet 7 counter seats, 3 tables Gyoza dipping sauce, chili powder, sansho pepper, vinegar, pepper, garlic chili oil Sign in first, then buy meal tickets Ticket machine is immediately to the right upon entering the shop Signature Menu
Plate Taiwanese Chashu 1040 yen Ramen 710 yen / 4 Gyoza 240 yen For Taiwanese-style, you can choose the spiciness and amount of garlic Business Hours (Closes when soup runs out)
Lunch: 11:00 AM – 1:30 PM (Last Order)
Dinner: 5:30 PM – 8:30 PM (Last Order)
Closed: Mondays, 4th Thursday of the month Parking: 5 spaces next to the shop 5 more spaces across the street 10:34
Customers lining up before opening time The impressive char siu is complete! Looks delicious?
(It’s definitely delicious lol) This thing is hot! Looks like it’s not hot, right? But it’s hot!
(No, no, it looks crazy hot) The jiggly texture of the chashu is insane The owner calls out to customers about something The chashu photo session has begun Introducing souvenirs before opening I spent a whole year developing this I absolutely guarantee the taste
It’s a bit pricey, but we sell it next to the register It’s a brand new product just released
Our original creation Co-developed with Shimizuya Noodles. Three servings for 1080 yen. 90 days at room temperature We plan to sell it at kiosks and roadside stations
and make it a Nagoya souvenir Staff) Are they already being stocked? They’re gradually starting to be introduced at roadside stations and such. We’re thinking of it as a Nagoya souvenir
so if you see it, please give it a try Staff) How many years have you been married? Married?
Nah, not married. www Divorced, just got divorced lol About 20 years? Not really, my daughter’s turning 22 Ha ha ha Landlady) Alright, go ahead! Employee) Please! I’ll open it! 11:00 Opening Immediately full First come, first served!
Chashu trimmings Chashu trimmings
Large sauce portion 760 yen, small sauce portion 720 yen Chikuwa tempura Blanch bean sprouts, leeks, and corn
in oil Stir-fry garlic, chili peppers, and minced meat Add the blanched vegetables Add curry powder and chikuwa tempura, then shake the pot Plate curry corn Taiwan
Chikuwa tempura and char siu toppings The proprietress handles noodles, soup, and plate preparation With skilled teamwork
Plate Taiwanese Chashu 3 completed simultaneously Yum! Taiwanese-style bowl: Less veggies, slightly spicy, extra noodles
Chashu topping Huge bowl arrives… Biting into the giant chashu The massive plate of Taiwan noodles is insane… Large serving of Tamago-han 940 yen Taiwan Ramen with extra veggies, slightly spicy 1090 yen Extra Large Plate of Tan Tan Noodles 1010 yen Garlic Fried Rice 760 yen Garlic Fried Rice Extra Large 940 yen Garlic Fried Rice, Large Portion! The fried rice with a strong garlic punch is delicious… The couple works together to handle the flood of customers Chashu Rice 660 yen Sour and Spicy Taiwan Ramen 800 yen Gyoza (10 pieces) 600 yen Plate of Taiwanese Chashu 1040 yen Fried Rice 600 yen 12:50
(Last order ended early due to soup selling out) Large Ramen 870 yen Chashu Rice with Fried Egg Plate Taiwan Extra Vegetables (Mild Spicy)
Chashu and Chikuwa Tempura Toppings Taiwan Plate Extra Vegetables Slightly Spicy Extra Garlic
2 Chashu Slices Toppings The char siu at Jinsei Gyoza is The kind that definitely makes you want more rice… Rice on top of noodles Tamodan Chashu 1240 yen 13:56
The last customer leaves the shop Cleaning inside the shop begins Scrub away grime with a sponge and rinse with water Staff) Do you clean every day, both during the day and at night? Every day. During the day, it’s about half this much.
At night, it’s a bit longer and more thorough. Plate Taiwan Chashu Topping 1040 yen Garlic chili oil The spiciness of the garlic adds a delicious accent! Vinegar Adding vinegar makes it refreshingly spicy and delicious! The light soup goes down smoothly. Pig’s trotters Whole chicken (Chicken) Soup before adding the carcass
Start simmering this now. After closing tonight, turn off the heat. Then the next morning,
(like this morning) add the carcass to finish it. The soup used to be a bit richer back in the day. The kitchen gets so hot now…
Boiling the soup vigorously I’m getting older too…
I think a lighter soup is better after all Staff) The soup that came with the Taiwanese dish?
Yes, exactly. It was such a great contrast to the Taiwanese dish. It was really good. Haha!
That’s why everyone says it’s a nice palate cleanser. The flavor comes from the broth being properly drawn out.
I think it’s delicious. Staff) It was delicious. The ramen made with that soup
is also quite popular. We sold a lot today.
Especially the garlic fried rice. Large Fried Rice 840 yen The savory aroma of garlic soy sauce and
chashu marinated in our special sauce is the best… The couple’s divine teamwork shines
We got up close and personal with Nagoya’s local Chinese restaurants.

0:00　名古屋）香蘭園
地図　https://maps.app.goo.gl/WSTmcAom5B7PYb9u9
住所　愛知県名古屋市中区栄１丁目７−４
URL　https://youtu.be/9TK8_vXa7tI

1:04:26　名古屋）台湾ラーメン江楽
地図　https://maps.app.goo.gl/u7vcCDing2MC4iys6
住所　愛知県名古屋市守山区太田井７−１０
URL　 https://youtu.be/gFNO3-u02hM

1:32:38　名古屋）八剱ROCK 人生餃子
地図　https://maps.app.goo.gl/31wx4mJgErs372E17
住所　愛知県名古屋市中川区八剱町３丁目６１
URL　https://youtu.be/uD8gDjMaxRg

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

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