とんでもない経歴の店主と美女店員で切り盛りする昔懐かしい黄色いカレー屋さん丨Nagoya Best Curry Shop

とんでもない経歴の店主と美女店員で切り盛りする昔懐かしい黄色いカレー屋さん丨Nagoya Best Curry Shop

Getting that nice yellow color
was really tough I went through a lot of trial and error Yellow curry When I tried it, it was incredibly delicious. The broth really comes through. Strangely, it makes you want to eat it. At first glance, it seems simple, but I think the secret to its flavor is hidden within. Crispy and delicious, nostalgic tonkatsu from the old days It’s the taste I used to enjoy 40 to 50 years ago I hope this shop stays open forever. Here you go, sorry to keep you waiting. Double serving! This is incredible! Inside a shop with a retro Showa feel
We go behind the scenes at a nostalgic yellow curry specialty shop! Nakanocho, Nishi Ward, Nagoya City, Aichi Prefecture
Right along the Mizuba River Nostalgic, Happy Yellow Curry
“New Elvis” Enjoy Showa retro flavors
Yellow Curry Specialty Shop 9:03
Close-up begins Shop owner Mr. Ueda (51 years old)
Puts on an apron and begins prep work It can cook 20 servings but 14 cups is about the limit, that’s when it cooks best. Rinse the rice. Staff) How many liters do you cook at most? Today it’s 14 cups. It varies
quite a bit depending on the time… While gauging how many people will come that day But we can’t run out, so
it’s like we cook a little extra Around here
The most standard We use ‘Kiyosu Nobunaga Rice’ Since it’s curry
I’ll cook it a bit firmer I’ll cook it soon. For curry, skip soaking
and cook immediately after rinsing. Pour water
onto the rinsed rice. Rice preparation complete. Fluff the cooked rice A girl named Nagi-chan who always comes here said, “I want to make and serve ‘obanzai’ dishes,”
so “How about doing it here at night?”
Like an obanzai cafe Opening soon!
Small Dishes Cafe “New Nagisa” This is lard. Measuring out the lard
for the curry It’s different
in summer and winter Because it contains lard and such
It’s fat, you see When it’s warm
It gets soft When it’s cold, it gets hard.
Like that. We adjust it while keeping that in mind
and fine-tune it We slightly change the amount
depending on the viscosity Ultimately, it’s about whether it tastes good when you eat it, right? It’s flour. The taste and
this yellow color Getting that nice yellow color
was really hard At first, no matter what it would turn a dark brownish color I kept wondering how to make it look nice. I tried adding extra turmeric, but it wasn’t just a matter of adding turmeric. Removing moisture from sifted flour When solid curry roux
wasn’t developed in Japan yet, it seems everyone made it like this. Staff) How did you study
curry recipes like this? This was
my very first reference was the ‘Niigata Bus Center’s’
yellow curry. I actually went and ate it about twice, But I could never get it to taste the same. And I couldn’t get that yellow color… To make it,
I think I went through a lot of trial and error. If I used solid roux
it would probably be much easier But that’s my own particularこだわり, I guess I don’t use any special ingredients
or anything like that. just things you can find anywhere.
I just try to make something delicious with what I have. Add the lard. Mix the flour and lard together well. Once blended
add the curry powder here A curry powder made by combining dozens of spices
and finishing with a unique blend I tried many different ones, but this S&B has been on the market
for over 100 years now. Using this as the base
tasted better so I figured there’s no competing with it At the initial research stage
we tried all kinds of spices It’s already perfected
It really is Trying to surpass this
I realized an individual shouldn’t even think about it Right around when we first opened By chance, an employee from S&B
came to eat here. He was a sales rep doing outside work, you see. I asked, “Do you often go to curry shops?” He said, “Well, when I find one, I just go in.”
He said that. He said, “It was delicious.”
He gave us such high praise. When someone from S&B says that
it makes me happy. The curry powder is thoroughly mixed in. Add the ginger and garlic. Ginger and garlic, you see
are basic ingredients When I added them
it became even more delicious This completes the roux. Make the broth soup Boil water The ingredients for the broth are bonito, mackerel, horse mackerel, kelp, etc. Staff) So it’s the same as soba restaurants?
Shop Owner) Yes, it is. So it’s what you’d call Japanese-style dashi. Staff) Is it only seafood? We add a little kelp. Plus white dashi and such Dissolve the roux we made earlier
into the broth Make the broth. Not quite 100 degrees
It needs to be a bit cooler It doesn’t dissolve easily Like dissolving miso into miso soup, you know? Before I figured this out
I tried all sorts of things Even if I dumped it in and stirred it
it just wouldn’t dissolve In the end, this pattern for making miso soup… …worked out the best, you could say. Staff) It even looks like blended miso.
Shop Owner) Right? I always do it here, you see. While feeling like I’m making miso soup. I’m making curry. Once it comes to a boil like this, it’ll be done. Stirring carefully
simmering the curry Once it comes to a boil
it thickens like this Once it thickens
the curry is done. I used the measurements and such
as a reference, but aimed for
“the original yellow curry.” Once you start obsessing, there’s no end to it,
so it’s more about Ultimately, whether the customer who eats it
thinks it’s delicious is everything. This is something
I learned from being in a band. You create a song thinking, “This is a great song.” and meticulously put it together, but when the audience hears it, what matters is whether they instantly think it sounds good
when they hear it. Where do you decide not to be particular? Once you start obsessing over that kind of thing
it really never ends Preparing the tonkatsu
Making the batter Staff) Is “tonkatsu” the most popular topping? Yeah, that’s definitely it. Tonkatsu, chicken cutlet
are probably the most popular. Fried squid is popular too, though. And fried white fish is popular too. Seasoning Dip the pork in the batter. Coat it. As a curry topping
When I ate that thin tonkatsu Wow, that was delicious. When I thought about topping
our yellow curry with it, When you ask grandparents or older folks,
they often say things like, “Tonkatsu used to be paper-thin back in the day.” “Ah, this is it!”
That’s what they often say So
I’ve been really particular about it At first, really, I had the butcher cut it
down to the millimeter After a lot of trial and error
I settled on the current method The tonkatsu prep is complete When I was about 21 or so I was in a band back then When I went on my first tour of America in Memphis, Tennessee Both Elvis Presley and The Beatles
had covered his songs There was an autograph session with
rock ‘n’ roll legend “Carl Perkins” I went to that. When I said, “I came from Japan to bring rock ‘n’ roll to this country,” he gladly signed it for us. He signed the back of the denim jacket we were wearing at the time, and had a photo taken. (Staff) Even for someone as successful as you, Mr. Ueda,
is it difficult to make a living solely from music? If you try to make a living solely from music you end up having to think about things
other than just making music itself like how to boost your band’s sales
and stuff like that. When you’re indie, you have to figure everything out yourself
and manage your own activities. Even though it’s called a band
it’s not something you do alone It’s an organization Running and maintaining that
must be pretty tough, huh? 10:10 Retro lampshades from the 60s and 70s Original
lampshades from back then You might find one or two “A complete set of five”
is pretty rare… I was wondering what to do
and thought about it a lot. If you look closely at this, actually, I stacked two
bath tubs Staff) Did you make this yourself?
Shop Owner) Yes! When I saw the bath tubs at the dollar store I thought, ‘If I stack these…’ From then on, the bath tub
only looked like a lampshade to me And it just happened to be
the perfect color So I
hollowed out the bottom and made a lampshade
with a retro kind of look, I guess We lined up the videos we got from our regulars We installed a TV and VCR and said, “You can watch
VHS tapes on this CRT TV.” quite a few customers like MTV back then. 1988, 1989. Back then, I myself That way, he recorded it and kept it in his collection and brought it over right away. Add the pork strips and onions for the curry. Sauté the onions until they soften. Add the sliced pork and stir-fry together Right now, when making this We finish it after the order comes in At first we put everything in at once That way
it cooks faster, but if you simmer it too long,
the onions dissolve away, and portioning them out
is really tricky. Towards the end
there’d be hardly any ingredients left, That kind of thing happens, So now, when an order comes in, we prepare each order
individually when the staff arrives Wipe down the tables Vacuuming every corner Sweeping the storefront Previous job was I was the manager of a live house
for about 15 to 16 years During the COVID period and
and all sorts of things happened so I quit my job and went on a trip to Niigata During my time without a job There was a standing soba noodle shop
at the bus center there, The curry they served there was
“Yellow Curry” I thought, “I want to try this,”
so I ate it. And it was incredibly delicious. Come to think of it, I sometimes get cravings for yellow curry,
but There aren’t many places
in Nagoya where you can get it. I wish there was a place like this
I thought So I started researching yellow curry
from there I researched all kinds of things Wherever yellow curry
was named, I tried to go eat it myself whenever possible For about a year and a half
I made curry at home every day It finally felt like I’d made it. At the same time,
I’d been searching for a place to rent. I heard from someone I knew Apparently there was a curry shop there, but it just happened to be vacant.
I heard that So I decided to do it there And that brings us to now Preparing the Fukujinzuke in a container Preparation complete
Retro music plays inside the shop Place the charming sign with the rotating light outside Opens at 11:00 Parking lot behind the shop: 5 spaces Look for the block with the store name or
white cones as markers Business Hours
Monday-Friday 11:00 AM – 2:00 PM, 5:00 PM – 8:00 PM
Saturday 11:00 AM – 2:00 PM Closed Sundays The interior features Showa-era style decor and miscellaneous goods
with many items carefully selected by the owner 5 counter seats
6 table seats There are also tables seating 5 or 6 people Curry Rice (Regular) 690 yen
Curry udon also available Toppings
Old-style pork cutlet 290 yen, White fish fillet 230 yen Monthly special topping
This month: Karaage (3 pieces) 280 yen What is Showa-era “Yellow Curry”? Table Condiments
Sauce, Ichimi Pepper, Fukujinzuke Pickles One male customer enters the restaurant Owner) The menu’s changed a bit
Customer) Really? Orders mini curry rice Please wait a moment Add curry to the lightly sautéed onions and meat
262 Let the curry blend with the ingredients. We’ve got more TVs and VCRs now, you see. Customer) Does it show?
Shopkeeper) Yeah, it shows. Pretty clear, actually. Customer) Like live stuff and all that.
I had a bunch of those. Customer) Like BOØWY and stuff. Shopkeeper) I really wanted those… Fill a melon-shaped cutter with rice
Place it on a plate Pour the carefully finished curry over it “Yellow Curry” with a Showa-era feel
Curry Rice (Mini) Savoring each bite, letting the gentle umami spread
through my mouth Haven’t had this in a while (Shop Owner) It hasn’t changed, right?
(Customer) Nope It’s subtly delicious though. They don’t change it too drastically. Enjoying conversation with the owner
Before I knew it, I’d finished everything. Thank you.
That’ll be 490 yen. Thank you. Staff) Do you come here often? Quite a bit since it opened. It’s rare, isn’t it? So I thought
I’d come and try it yellow curry I tried it and it was incredibly delicious The broth was really flavorful I like the nostalgic atmosphere of the shop Mr. Shuhei (the owner) is also
really friendly, and since I like music,
we talk about that kind of thing That’s how we connect. One male customer
Orders a large curry rice There’s this yellow curry… Before I started running the live house… I was in a band myself back then. Back then, I often went to Tokyo for gigs I was about 20 years old, I think. Since I didn’t have any money I often went to soba shops The curry at soba shops
was surprisingly cheap and delicious So it was that kind of yellow curry. They serve a large portion of rice Poured a generous amount of curry over it Curry Rice (Large Portion) Owner) Here you go, sorry to keep you waiting.
Customer) Thank you. Divide the Fukujinzuke pickles into the curry bowls. Spices and broth harmonize
A gentle umami spreads The richness of lard and the aroma of spices
stimulate the appetite, making the spoon move faster Finishing the large portion in one go Owner) Thank you.
Man) That was delicious. Generationally speaking I’m from the generation right in the middle of the band boom Starting around junior high school We were just messing around with it, but Well, things happened, you know. I quit high school after my first year After that, I worked at a yakiniku restaurant
and managed it for a while That’s where I ran into him, you see.
Back then, I was making songs with my band members, and we were writing songs and stuff.
So I said, “If you’re up for it, let’s hit the studio.” We tried it out and it felt really good. we just decided to start a band right then and there. It’s a band called “GASOLINE,” Since we’re doing this if we take it seriously
how far could we really go? Like that. That was when I was 19 or 20
Around that age I was in that band
from when it started I worked hard at it for 14 years. A male regular customer arrives at the shop. He orders a regular curry
with three pieces of fried chicken as a topping. Fry the karaage Using half wheat flour and half potato starch Then just
salt and pepper We developed karaage similar to “Tatsuta-age” Plating the freshly fried karaage Monthly rotating topping
Curry Rice (Regular) + Karaage (3 pieces) A simple yet meticulously crafted curry
Its nostalgic flavor touches the heart Staff) Do you come here often? About once a week. The first time I came here, I thought the owner had a really nice voice. When I asked why, Turns out he was a professional musician. Seems he was a drummer. He seemed like a really nice guy too
and had all kinds of connections I heard he even performed in the US He’s an interesting conversationalist too. His curry is delicious too. And the women who help him out
are all such nice people. Staff) How about it?
Yellow curry Strangely, it makes you want to eat it There are other big chain stores too,
and all kinds of curry shops, but for some reason, I just get sucked in. (Owner) He’s been coming since the shop first opened. It looks simple at first glance, It’s like deep expertise I think the secret to the flavor is hidden there I often order tonkatsu too the thickness and texture
are all calculated and I think that’s really impressive He’s quite particular about it. That’s why
it draws you in, I suppose. Savor the traditional yellow curry
slowly finished with flour and lard Carefully savor every last bite
until the very end Return the finished plate
to the counter Customer) It was delicious again today
Owner) Thank you as always Customer) I’ll be back. Thank you as always.
We look forward to seeing you again. Bows to the owner and staff
Exits with a smile Shop Owner) Welcome.
Customer) Hello. A man enters the shop.
Orders takeout. Customer) I made something pretty good.
Shopkeeper) Awesome! Street performer Crown Loto A street performer While doing this kind of activity We’ve met at events He’s incredibly amazing Like street performances
They juggle beanbags They do magic tricks And acrobatics like
handstands and stuff From kids to the elderly
Anyone can enjoy watching it Frying the
white fish fillet topping Removing the
white fish fillet, fried to a golden brown, from the oil If I were a customer “I wish there was a place like this”
That’s where it started from Like, “I’m tired of chain restaurants” “adults who appreciate the difference”
come here. Of course
from children to the elderly anyone filling takeout containers
with curry Freshly made curry and
toppings received, leaving the store This is the kid who moved into the apartment next door. The kid Like this, you know “The first curry I ever ate
was really delicious.” “Since it’s so close to home
I’m happy I can come anytime.” It’s nice when they come by every now and then
isn’t it? Your dad and brothers
came by The very next day, he drew this
and brought it over. I almost started crying. Staff) I’m glad you opened this curry shop.
Shop Owner) Yeah, I’m glad I did it. We also got to see
some heartwarming letters from customers. 12:24 A couple visits the shop
The owner greets them warmly. (Male) Curry udon. Man) Spinach The man orders curry udon with spinach topping
The woman orders without toppings Making curry udon Curry with a rich broth
goes perfectly with udon noodles Curry udon without toppings is complete. Plate the spinach.
Pour the curry over it. Curry udon + spinach Owner) Here you go, sorry to keep you waiting
Customer) Thank you Mix it well before eating. Let’s eat! Stir it well… The curry, infused with the savory flavor of the broth,
clings to the spinach and the chewy noodles—it’s delicious. I’ve been coming here
since it first opened. At first I thought, ‘What is this place?’,
but But once I went inside
it turned out to be a really cozy place The owner is also super friendly When the curry rice finally arrived,
it had this incredibly soothing flavor You could really taste the owner’s personality in it
A nostalgic flavor That’s when it started.
My wife and I come here often. It’s a place I hope will always be here. Staff) Any recommended toppings? Basically everything is delicious, but Spinach
goes really well! I really want everyone to try it. Customer) Thanks for the meal.
Owner) You’re welcome. Customer) Thank you for the meal.
Employee) Thank you very much. With his wife
They leave the restaurant full. We want our customers
to feel nostalgic, so Mostly people around my age
in their 40s and 50s Since we have many customers older generations “Oh, how nostalgic”
I hope they feel that way You know? That kind of vibe
We’re going for a Showa retro feel One male customer enters Regular pizza with cheese and eggplant. And a beer, please. An ice-cold beer arrives immediately Waiting for the curry
Moistening his throat with cold beer I’d always wanted to
open my own shop Nagoya There are
curry shops run by individuals
and I feel like there are far fewer Of course, there are some Curry is a national dish, you know Everyone likes it,
and of course I like it too. Fry the eggplant. Serve it over piping hot rice
with a generous helping of cheese The piping hot curry sauce flows smoothly over the cheese
and its creamy aroma whets your appetite Top with freshly fried eggplant Curry rice
Topped with cheese and eggplant Coat the fried eggplant
thoroughly with curry and cheese… Savor the rich, delicious fried eggplant! The addictive flavor of cheese and curry
keeps the spoon moving Clean plate, down to the last grain Place the finished plate
on the counter One male customer enters the restaurant Orders regular curry rice
with the old-style pork cutlet topping In Tokyo, there’s this thing called “garage rock” From the general public’s perspective
it’s a pretty niche genre When I saw the events they were doing I got a huge culture shock and thought, ‘I want to perform here’. I made another demo tape and went back to Tokyo again to hand it out to the people performing there We were able to get on stage ourselves. One day, a senior band
called “TEENGENERATE” One of their members
said, “Hey, wanna try recording something?” We went to the studio
and they recorded it for us. They sent it to a label in America,
and From that record company label ‘Let’s release it!’
That’s how it went That’s the background to how it became worldwide After that, we did several US tours Nirvana used it too, right?
At that studio in Seattle recording their first album
and it felt like a “global debut” even though it was indie Cut the crispy fried pork cutlet
into bite-sized pieces Placed on top of curry Curry rice + old-school tonkatsu Drizzle on some sauce from the table
Soaking into the crispy coating The crispy fried pork cutlet
goes perfectly with curry and sauce! The sauce’s refreshing acidity
enhances the richness and depth of the curry. It’s absolutely delicious! Staff) Does the yellow curry bring back nostalgic memories? It does bring back memories. It’s the taste I used to eat 40 to 50 years ago. A man enters the restaurant I’ll have a double serving of curry rice, please! With the customer joining in
Conversation flows naturally with the shop owner Man) Does “W” mean two servings? Shop Owner) Extra large portion x2 Man) Whoa, awesome! Plating the double large rice portion onto a plate Pouring hot curry generously over the mountain of rice
as if to envelop it Here you go, sorry to keep you waiting Shop Owner) Double Extra Large
Man) Oh, thank you very much This is something else First, a sip of the curry soup…
Its deep, savory flavor soaks into your body. A spicy curry with a rich broth
A gentle aftertaste that lingers deliciously Between serving customers
Cleaning up the dishes Customer) Thanks for the meal!
Owner) Thank you as always. Owner) See you next time.
Employee) Thank you. I’m truly being helped by all of you. You’ve taught me so many things. One male customer finishes his curry and leaves the shop Enjoying the curry, the owner, and the pleasant conversation
They leave the shop Closing at 14:00 After work, with the staff curry
The employees take a relaxing break Curry udon
Ordered with fried chicken topping The fried chicken is ready! Pouring the curry
over the piping hot udon noodles Top with freshly fried chicken to complete Curry Udon
Monthly special topping: 3 pieces of fried chicken for 970 yen Enveloping the chewy udon noodles
with a rich, thick yellow curry. The owner’s signature Tatsuta-style fried chicken,
perfected through repeated research. The juicy meat coated in curry
is irresistibly delicious. A mild spiciness that feels nostalgic
Spreads throughout your mouth with every bite Curry Rice
I ordered the old-fashioned tonkatsu topping It’s not about me saying
“Listen to my songs,” “Listen to my music.” How can I make the customers more satisfied and get them to come to another live show? Or get them to buy
the albums I’m making? I was thinking about things like that
while I was doing it. After all, it’s a customer-facing business. Musicians and such, you know? Artistic merit is
certainly a factor too, I think. But still, I really I still want to
satisfy the customers who like me even now No matter where I am I want to make sure people feel welcome to come. That’s what I’ll aim for from now on. Each time the knife cuts into the pork cutlet,
a crisp, fragrant sound echoes. Plate the tonkatsu and it’s done. Curry Rice (Regular)
+ Old-Style Tonkatsu 980 yen The crispy fried cutlet
is generously covered in fragrant curry. The onions, thoroughly sautéed beforehand,
add a gentle sweetness. A tonkatsu that brings back nostalgic flavors
a tonkatsu that evokes a nostalgic flavor The crisp texture of the thin cutlet and
the thick, rich curry are a perfect match! We were shown
some old footage of Mr. Ueda. So nostalgic! It was in a room at the “Tokai Bowl” It was in a room at a bowling alley
near my parents’ house We were running a studio
back then and recorded it there Now it’s I wonder if it’s been demolished…
It’s already gone French Republic
La Sancume TV Station Invited by the Ministry of Foreign Affairs Overseas Public Relations Division Appeared briefly on a program titled
“Japanese Youth” 1996 I accidentally put my
phone number and fax number on the back cover.
Every day, the fax machine at home
Faxes came pouring in From all sorts of countries Eventually the paper ran out and it just stayed like that Apparently, they sent several faxes
but were told When I went to a live show in Tokyo Suddenly, a TV crew was
waiting there, like That kind of program. Nissan Motors in Hawaii. The one that became the
commercial song for the “SE-R” car This was sent to me
by Nissan I made it, I think
The sound I recorded was played all over Hawaii I think it was 2002. There are other things too,
but that’s the gist of it. What I’m creating like songs or playing instruments
is just a different way of
“making curry.” The goal is “I want to satisfy my customers.”
“I want to make them happy.” That’s the same thing, right? That’s still true today
I mean, “still rocking” I’m doing it with that kind of “spirit” The fact that I’m running this shop now is certainly not something I could have achieved alone And going forward Starting with the person who lets me use this space without customers coming here, it just wouldn’t work, right?
A shop like this While being grateful for that I wish I could give something back
in some way I can manage I really do think that. Be sure to try the signature curry at “New Elvis,”
crafted by a shop owner who loves the rock spirit!

店名　ニューエルビス
地図　https://maps.app.goo.gl/9DXUZugQUpiwZzeS8
住所　愛知県名古屋市西区中沼町９５−１

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