母から娘へ味を継承。中毒性がハンパない熱々鍋焼きラーメン店に密着！

母から娘へ味を継承。中毒性がハンパない熱々鍋焼きラーメン店に密着！

Established in 1989 “Nabeyaki Ramen Mayumi’s Shop” The
shop interior exudes an old-fashioned
atmosphere Second-generation owner It’s
been three years since she took over the
shop from her mother, the first-generation
owner The previous owner, Mayumi
Okamoto(74 years old) Owner) Opened in
1989. Started serving Nabeyaki Ramen in
1997 . Mother) At first, we ran an
okonomiyaki restaurant and a candy shop .
Mother) Once we perfected the soup flavor
, we started the ramen shop . This
morning’s freshly cooked soup base uses
chicken bones (old hen bones). Mother) Our
ramen uses the most onions. We get the
sweetness from the onions. Other
ingredients(unnecessary) ingredients. We
use onions from Awaji Prefecture during
warm seasons and from Kitami during cold
seasons. Owner) If you chop the onions up
too much, it makes the broth cloudy. We
add them whole , skin and all.(Add them
whole) . Remove the skin from the old hen
thigh meat . Owner: “Doing this also
removes any gaminess and makes it easier
to eat ” Owner: “Yeah, it’s about 10
kilos. With both sides, the skin removal
is complete Remove tough tendons and any
remaining fat Carefully perform this
detailed work Put it in a bag remove the
air . Owner:About three bags are a day’s
worth. Cook the rice. Cook the washed rice
in the rice cooker. Owner) I really want
to use stuff from Susaki if possible We
use chikuwa from “Kenka-ma” since their
factory is nearby Owner) Local soy sauce
and chikuwa too. For the noodles we use
noodles from Kansai Menkyo in Kochi City .
Staff) So, are the noodles for nabeyaki
ramen a bit different? Owner)Yes , we make
them less prone to stretching They retain
firmness at the end The ingredients we use
haven’t changed since my mother’s time.
Staff) Why call it Nabeyaki Ramen ? Since
the owner was little, Mayumi-san made
Nabeyaki Ramen as a home dish . Mother)
Back in the day, there was a place called
“Taniguchi Shokudo.” (A shop in a back
alley of Susaki during the 1940s) The
ramen at Taniguchi Shokudo was incredibly
delicious It took years to recreate that
soup Carefully folding each paper towel
one by one . Owner) These are for wiping
faces. Owner)This one’s for wiping sweat.
Paper towels (for hand-wiping) are for
everyone. The face-wiping towels were
something Mom started out of
thoughtfulness. Vacuuming every nook and
cranny Carefully wiping down the tables.
The shop will open soon . Opens at 11:00.
Parking : Two spots near the shop. Total
19 seats 4 tables for 4 people, 3 counter
seats. Nabeyaki Ramen (Soy Sauce/Salt)
Regular 850 yen Garlic Hormone Nabeyaki
Ramen Regular 1100 yen (Now a regular menu
item) Table condiments: Chili powder,
pepper Refrigerator with towels and drinks
. Towels are free to take. (Cloth towels
are for wiping sweat) Drinks sold Four
customers arrived right at opening Ordered
three Shoyu Nabeyaki Ramen and one Garlic
Hormone Preparing Nabeyaki Ramen : Add
secret sauce using Suzaki soy sauce . Pour
soup through a strainer. Add flavorful oil
from the chicken bones . Boil noodles .
Drain quickly and add to pot Let noodles
absorb the soup Add egg and green onions.
Cover . Nabeyaki Ramen complete. Make
Garlic Hormone Nabeyaki Ramen. First ,
savor the rich, deep soup. Blow on it .
Slurp the hot, firm noodles The
chicken-infused broth clings to the
noodles—delicious! One male customer
arrives . Orders salt-flavored nabe-yaki
ramen with extra-firm noodles . Preparing
salt-flavored nabe-yaki ramen. Staff:
“Only two seconds boiling time? ” Owner:
“That’s right!”Here, it gradually absorbs
the soup and softens . The flavor changes
depending on how the customer eats it .
Staff: Do you come to the shop often ? No,
it’s been a while . Staff: How’s the
taste? Delicious! I don’t think many
places offer salt flavor, do they? The
owner’s classmate visits Orders Kimchi
Nabeyaki Ramen (Soy Sauce, Extra Large)
and Rice (Large). Garlic Nabeyaki
Ramen(Large) Rice (Small) ordered Kimchi
Hot Pot Ramen Garlic Hot Pot Ramen being
made Owner) This guy’s a classmate, but he
doesn’t really like meat, so a little less
Kimchi added Garlic Hot Pot Ramen (Large)
completed Takuan pickles served on a small
plate Kimchi Hot Pot Ramen finished Kimchi
Hot Pot Ramen Extra Large completed Yep!
Delicious! Staff) How often do you eat
here? About once a week . (What they
ordered) Kimchi Soy Sauce Extra Large
(Garlic Hot Pot Ramen) This is large. When
it’s hot I don’t really feel like eating
hot food but still, it’s delicious.
Sweating while eating. Two customers (male
and female) arrive . Lunchtime arrives,
and customers start coming in one after
another Ordered Hot Pot Ramen (Regular) in
Soy Sauce and Salt. Ordered Hot Pot Ramen
(Regular) in Curry and Soy Sauce Ordered
Hot Pot Ramen (Soy Sauce, Large). Making
Hot Pot Ramen (Salt) . Wow! Customers
visiting from Himeji, Hyogo Prefecture
Their first time trying nabe-yaki (ramen).
(They ordered) soy sauce and salt .
Delicious . Light and refreshing , the
broth too. Japanese-style broth. Made
curry nabe-yaki ramen . Made nabe-yaki
ramen (soy sauce, large). Two customers
came in. 11:50 . The shop was almost full.
Order for nabe-yaki ramen (soy sauce) came
in. Two customers came in. Ordered
first-in rice porridge nabe-yaki ramen.
Garlic nabe-yaki ramen(Extra Large) and
rice (Medium) ordered. Made the rice
porridge pot-roasted ramen and garlic
pot-roasted ramen . The rice porridge
pot-roasted ramen is a dish where rice and
noodles are cooked together. Added
noodles. Rice porridge pot-roasted ramen
completed. Finished the garlic pot-roasted
ramen Orders for salt and soy sauce
pot-roasted ramen came in . Salt
pot-roasted ramen completed. First-time
customer: ” Damn, this is good!”This!
Yeah! Delicious! Rice order comes in. Make
rice porridge with leftover soup. Simmer
for a while. Customers on a motorcycle
tour. As delicious as always. I had the
salt ramen, but it was delicious! Two
customers arrive . Order pot-roasted ramen
(soy sauce ) . Make pot-roasted ramen (soy
sauce). Customers visiting from Aichi
Prefecture . We saw this place on TV , so
we really wanted to try it once. Yeah!
Delicious! Two customers came in They
ordered Nabeyaki Ramen (Soy Sauce, Large)
and Rice (Small). Mayumi-san made the
Nabeyaki Ramen (Soy Sauce). I’m here for
work today . I come this way maybe once or
twice a year . Today I’m having the soy
sauce flavor of the Nabeyaki Ramen . I
like the soup flavor . It’s delicious .
They ordered Nabeyaki Ramen (Salt).
Nabeyaki Ramen (Salt)¥850 . The soup is
delicious, packed with the sweetness of
onions and the umami of chicken bones …
The soft-boiled egg is a welcome addition.
The carefully prepared thigh meat from
mature hens has no gamey taste becomes
more flavorful the more you chew The firm,
thin noodles let you enjoy how their
texture changes over time. The set’s
pickled daikon radish has a crunchy
texture and a simple, rustic flavor We
ordered extra rice to make rice porridge.
Making rice porridge . Rice porridge
(Rice: 200 yen) The rice soaked in the
deeply rich broth is absolutely delicious!
Thank you for the meal! Closes at 3:00 PM
Owner: I guess I changed about three years
ago. Mother: I never taught him any of the
methods . Staff: He just watched and
learned, I guess . Owner: I’ve always
loved ramen, so there’s not a day I don’t
eat it. Staff: So ramen is really your
mother’s thing? Owner:Yeah, I loved this
nabe-yaki style It’s like I grew up with
it I never get tired of nabe-yaki.
Seriously , nabe-yaki ramen has such
depth. Truly. The taste of Susaki passed
down through generations Please try this
bowl you can only get here! 73-year-old
owner stirs the pot. Kagawa Prefecture’s
town Chinese restaurant”Jiang Jiang” Their
gyoza are outstandingly delicious.
Handmade hand rolls . They say if you can
roll one in under 3 minutes, you’re a pro
I come about 4 days a week. Still
delicious as ever I can’t eat the large
size ! Tianjin Large, please! Set B. I’m
already satisfied . Family-run . They
handle orders with perfect teamwork! 44
years supporting each other as husband and
wife. Always unchanged. Up close with this
homey town Chinese restaurant! Marugame
City, Kagawa Prefecture, Tenma-cho
7-minute walk from Sanuki Shioya Station
Standing alone amidst rice fields Chinese
restaurant ‘Jiang Jiang’ Parking lot on
the left side facing the shop Established
1980 Run by a family of five (Father,
Mother, Son, Daughter, Son’s Wife) Owner
Mr. Maeda : Entered the Chinese culinary
world at age 29, 43 years in. Wondering
how many more years he can do this. Has a
successor . Still actively running the
shop at age 73 . Starts preparations for
opening at 11 00 . Owner’s wife: Mixes
ingredients for fried rice. Prepares fried
chicken . Dumplings are handmade, rolled
by hand There’s talk about getting a
machine, but compared to the setup time
for the machine and how fast it rolls,
rolling by hand is faster. You can eat
freshly rolled dumplings every day . One
sheet makes 60 pieces. When I first
started learning, they’d place scales and
a timer . They said if you could roll them
in under three minutes, you were
competent. You learn the size in grams .
The owner decided to quit his corporate
job and start a business. He trained
intensively in dumplings and opened a
chain store When the headquarters went out
of business, he changed the name to Jiang
Jiang over ten years ago reopened. At the
start , one serving of dumplings was70
yen. Now it’s 245 yen (tax included) per
serving . When I thought of a Chinese
restaurant kitchen, I imagined something
half this size, greasy and cramped I if I
was going to do this, I’d do it in a space
like this. When suppliers tell me, “You
keep it clean,” it confirms I did the
right thing. His son prepares the menma ,
puts things on the stove, chops scallions
, refills seasonings . Chicken bones,pork
bones, chicken skin broth. Not a white
soup. The main flavor is soy sauce. Since
we have to compete with udon I thought a
clear broth might be better. Using the
old-fashioned method keeping the price the
same. We still charge(for one bowl of
ramen) in the 400 yen range. Making soup
for rice dishes Making fried rice. Calling
it “pre-frying” sounds odd, but doing it
all at once means the oil doesn’t
circulate well enough Like double-frying
chicken, it brings out the flavor. My
son’s wife handles cleaning the shop Opens
at 11:00. Hours: 11:00-20:30. Closed
Tuesdays. Table seating and counter
seating available. Pepper,gyoza sauce, soy
sauce, chili oil, sauce. Time Lunch
(weekdays only): A: Ramen & Mini Fried
Rice 633 yen . B: Gyoza, Half Ramen,
Chinese Rice Bowl 816 yen. Gyoza 245 yen.
Small Ramen 465 yen. Fried Rice 465 yen.
Mapo Tofu Rice Bowl 710 yen . Garlic Chive
Pork 777 yen (set meal with medium rice &
soup). Hoi Kow Rō 588 yen (single item)
Fried Chicken and Shrimp Tempura Combo Set
Meal 972 yen (includes medium rice, soup,
pickles) Limited Time Offer : Popeye 588
yen (stir-fried spinach and pork) Orders
come in right after opening. Gyoza 245 yen
per serving . Here are your gyoza Dip them
in gyoza sauce eat them in one bite. Time
Lunch A includes ramen and fried rice.
Mini fried rice included with Time Lunch A
. Boil the noodles. Pour in the ramen
sauce. Pour in the soup. Add the drained
noodles Top with bean sprouts, menma,
chashu, and green onions. Lunch A ramen is
complete. Here you go.Sorry to keep you
waiting. A customer who comes weekly.
Today’s Time Lunch A. It was delicious .
Staff) Do you have any favorite menu items
? The gyoza are tasty too, and I often get
things like karaage or leek pork. Top the
noodles with fluffy scrambled eggs. Add
shrimp tempura as a topping . Shrimp
tempura ramen complete. Small shrimp
tempura ramen: 651 yen. Make fried rice
separately. Tianjin rice egg. Place fluffy
scrambled eggs on top of the rice Pour
plenty of sweet and sour sauce over it.
Tianjin rice complete. Fry the gyoza Make
the Chinese rice bowl for Lunch B .
Vegetables,blanching wood ear mushrooms,
seasoning , thickening the sauce.
Vegetable-packed Chinese rice bowl. Ramen
(half portion), gyoza, Chinese rice bowl
assembled. Lunch B complete (with soup and
pickles). Top with green onions. Time for
Lunch A (Ramen & Mini Fried Rice)
complete. Handed off to the proprietress
for serving. Chinese Rice Bowl, Gyoza,
Ramen (Half) complete. Lunch B finished.
Yakisoba order received. Soy sauce-based
yakisoba There’s a product called
“Yakiramen” in Kyushu, and this yakisoba
is similar to that. Yakisoba Medium 651
yen . Tianjin Rice Large order received.
Add scallions,carrot, cooked until fluffy
and soft. We’ve always offered three
sizes: small, medium, large . And we’ve
kept the old-school large portion, which
has recently become popular again Huge
amount of rice topped with sweet vinegar
sauce, complete. Tianjin Rice (Large)
¥798. No need to worry about running out,
no need to portion out. The mellow egg and
perfectly seasoned sauce… so delicious
you can’t stop eating… Finished it all!
We aim to serve orders within 7 minutes .
Lunch A is ready in one go. 11:45. The
shop is packed. Staff: What did you order?
Lunch A. It’s delicious!Yeah . (The Lunch
A portion) is just right for our age. I
come about 4 days a week, so I get in
without showing ID now. Three men in work
clothes arrive. They order Lunch B, medium
Tianjin rice, two servings of gyoza, and
sweet and sour pork set. Sweet and sour
pork. Here are the gyoza . For the medium
Tianjin rice. Here you go. Excuse me,
Lunch B . Is this everything? Staff: How
was it? As delicious as ever. (What I had)
Sweet and sour pork set and dumplings. It
was tasty . Set B. I’m already satisfied.
For Lunch C, make the fried chicken and
crab omelet. Pour the sweet and sour sauce
over the crab omelet. Lunch C complete .
(Fried chicken and crab omelet combo set)
Seamless teamwork for swift serving. Lunch
B’s Chinese rice bowl . Top ramen with
chashu. Lunch B complete. Here you go!
Sorry for the delay. Dumpling sauce, chili
oil. Sprinkle pepper on ramen. First,
savor the ramen. Next , dumplings drenched
in sauce. The piping hot Chinese rice bowl
too . Let it cool slightly before taking a
bite . 12:20 More orders keep coming in
Tianjin rice completed Here , sorry it’s
late Making sweet and sour sauce Sauce
refill complete Small Tianjin noodles 588
yen Top with scallions, done Here are the
Tianjin noodles Here you go Thank you
Tackling the backlog of dishes during
spare moments Making the limited-time
Popeye dish Blanching spinach Stir-frying
pork Combining with eggs and stir-frying
Popeye completed Here’s the Popeye Here
you goSavoring the pie, shoveling in rice
. Making fried rice Thanks to the son and
his wife’s teamwork 5 bowls of ramen ready
instantly. Lunch A for 5 people complete.
Serving them out one after another .
Making Chinese rice bowls for Lunch B.
Finished in no time. Cooking an additional
2 sho of rice. Staff) How many sho have we
gone through today? Since it’s the third
time today, we’re down four liters Fry the
noodles for the fried soba Make the sauce
for the fried soba. Fried soba. Staff
meal. That’s right. Staff) Have you been
here since the founding? Yes . We two
started it . (Starting the shop)No
resistance at all. Right after our son was
born, his grandparents lived nearby, so we
left him with them and thought, “Let’s
give it our all.” There was a time when we
were short-staffed, but Dad would say,
“Let’s keep pushing, don’t give up.” He’s
got that craftsman spirit, the unsung hero
behind it all. But you know, we’ve fought
our way through 44 years . Mom’s still
going strong, and people tell her, ‘re
amazing, working in the shop like She says
it’s tough, but she comes to see Mom’s
face.and she’d say things like, “You’re
doing great!” or “Keep it up! ” Ramen
(Medium) 588 yen A classic ramen with a
clear broth and simple toppings. Sticking
to the old ways. Chashu, menma , fried
rice.(with soup) ¥777. Plenty of toppings
paired perfectly with moist rice You can
choose small, medium, or large portions,
which is great. 14:25 Once the customer
flow slows down, she starts prepping again
. Buying pre-packaged meat would be
expensive , so she processes whole cuts
herselfallowing us to offer it affordably
Customers know if we cut corners . We’ve
never changed since opening. We make
chashu from about 20kg of pork thigh .
First , we oven-roast the meat. After a
break, it’s Maeda-san’s meal prep time. We
simmer the roasted chashu . We cook the
fat rendered from the meat along with it.
Simmer for one hour after it comes to a
boil . Eggs for fried rice and Tenshin
rice. 6:30 PM Three hours later, the char
siu is done . Evening service begins An
order comes in from a family of four: Four
servings of gyoza. Make Tianjin rice.
Small ramen. “Sorry for the wait! Here’s
your ramen and Tianjin rice, small and
medium. ” “Let’s eat!” ” Fried rice is
ready .” Staff: “How’s the flavor?”
“Delicious!” So tasty. Staff) What did you
have? Fried rice? Fried rice! Ramen.
Delicious. I’ve been coming since I was
little. Too many times to count. Really,
since I was just a kid. Staff) Any
recommendations? The gyoza are absolutely
amazing . The auntie is fun too. Homey and
delicious. Sorry, is this everything? Yes!
We always get four servings of gyoza. Not
just at the shop, but at home too. Even at
takoyaki parties, these gyoza are always
lined up beside them . One serving of
gyoza is six pieces for 245 yen. The
appetizing grill marks and the large,
chewy gyoza are irresistible… Mix the
gyoza sauce and chili oil on the table to
your liking, dip them in the sauce…
Packed with vegetables, these light gyoza
so you could eat endless servings. 19:30
The last customer leaves. Transfer the
soup . Wash the big pot clean. Scrub every
corner. 20:14 Closing time The warm,
family-run atmosphere is comforting It was
a neighborhood Chinese spot dedicated to
handmade dishes. Customer) Tempura Special
! Yes!Brother, Tempura ! Parking lot across from the shop . Established in 1962 . A long-established
udon shop now in its 4th generation. 6:35 Current owner (4th generation) Udon dough blends 4 types of flour. Salt water.
Udon dough. Previous owner (3rd generation) Knead for about 30 minutes to develop the
udon’s firmness. It’s tiring , of course. Sweat buckets in summer. From
here, cutting andand then we roll it by
hand, which takes another two hours or so. During Golden Week we repeat this process
about five times. On a typical weekday, we sell about 350
bowls of udon . On busy weekends, it’s
about 550 bowls. We stack the dough, knead it repeatedly to
strengthen it, divide it into ten portions, knead it again to develop elasticity and roll it
by hand. Staff: Is that the current owner? Yeah . Staff: How many years ago did you start? About three years now. I worked as a salaryman in Osaka for about
ten years . I helped out a bit at the shop during
university. It was always fun and rewarding. Talking with my grandmother she’d
occasionally mention, “Maybe you should
try running it someday.” Ibuki iriko ) Small sardines caught off
Ibukijima Island. In the pot: iriko , bonito flakes, dashi stock. Iriko,
bonito flakes, kombu seaweed, barley tea Light soy sauce, soy sauce, sugar, salt. Add when it boils. Just before boiling, dip a heated iron rod
into the broth. It’s hard to describe . Doing this changes
the flavor, but it seems to add depth The taste is completely different whether
you do it or not Carefully skim off the scum. Takikomi gohan : Chicken, fried tofu, carrot , burdock
root, shirataki noodles,shiitake mushrooms. Plenty of ingredients . Feels
like there’s more ingredients than rice. Then add salted kombu. Oil. It adds saltiness and brings out the dashi
flavor. That’s what makes it tasty. It smells good . The aroma of burdock
root. Inari sushi. Maki sushi. Around here , it’s basically a set
combination with inari Since inari tends to be sweet, and some people don’t like sweet rice ,
our Our signature cat, Chobi. Ginger. Bottled tea always available at seats. Tables, tatami seating, counter seats. Spicy pepper, seven-spice, MSG, soy sauce,
sesame seeds Opens at 9:00 AM. Prep work done while serving . Wide variety of rice balls . Seasoned rice balls : 160 yen each. Sweet and
savory simmered fried tofu . Comes
standard with one piece in plain udon . Plain udon(Small) 350 yen
Tempura crumbs (tenkasu) The fox topping that comes with kake udon. Kitsune udon with tofu) 3 pieces of fried
tofu. Self-service pickles. Kake (small) 350 yen. Tempura udon (small) 460 yen . Topping egg 70 yen. Onigiri 100 yen . Hot/Cold/Lukewarm 9:40 Two customers arrive Small Tsukimi Udon x2 Tsukimi Udon Dashi broth with a strong bonito flavor It’s been about three years Since we last came together as brothers We
had plans, you see We used to come here often when we were
little It’s the taste of home, you know Staff) What do you like about the
shop? The firm texture. I always get it piping hot . I like it
served hot. A man came in He took inari sushi from the display case. Tenpura: Round shrimp tempura (Available while
supplies last) Tempura udon. When eating udon, this is the place. Since it’s Udon Prefecture, it’s delicious
anywhere , but it’s personal preference . I come
here because it suits me best. Tempura udon. This gentleman also ordered tempura udon . Firm Sanuki udon . He digs into the tempura . Large tempura. Medium tempura. Customer) Tempura Special ! Yes!Bro, Tempura Special! Tempura Udon Special . Spicy seasoning. Kagawa men’s lunch is udon! Udon boiling time is about 10 minutes They keep making udon even during business
hours . Sesame . Spicy seasoning . Large plain udon Regulars who come almost every day. 20 years. Tempura crumbs . Regulars who’ve been coming for 20
years. Fresh ginger condiments are self-serve. 11:55. Drizzled udon. Delicious! Taste of old times. Thanks, bro. See ya. That was some eating ! Tasty~ Best ever! Thanks! Kamatama 1:50 PM Chilled udon. Let’s eat! Staff: Why did you come today? We’re in Kagawa for a driving school
training camp. The driving instructor
recommended this place . Staff: How is it? Delicious . 2:30 PM Closing time. The huge katsu don is selling like crazy!
Kochi Prefecture’s “Hibari Shokudo” Wow! It’s amazing! Ootoyo Town, Nagaoka District, Kochi
Prefecture. 5-minute walk from JR Osugi
Station. Along National Route 32 The holy land of
huge portions. Established 40 years ago: Hibari Shokudo Also runs a butcher shop next to the
restaurant. Parking available (30 spaces). Table seating . Clean kitchen. 7:05 AM. Owner Mr. Ogasawara . Restaurant, butcher shop,and a farmer. His morning starts with preparing side
dishes for ordered bento boxes Making pickled eggplant . Cutting eggplant Adding soy sauce and other seasonings. Sesame oil. Bringing it to a boil. Transferring the dipping sauce to a tray Deep-frying the eggplant . Slicing chili peppers into rings Mixing in shredded ginger and letting it
rest Parboiling chicken livers . Simultaneously preparing two types of
simmered dishes. Cutting onions . Stir-frying chicken thigh meat. Onions and chicken livers are done boiling . Add red wine . Chicken teriyaki simmered in sauce. Simmered chicken livers . Slice ginger . Add ginger and seasonings . Chop garlic chives . Cover with aluminum foil as a drop lid . Next , make simmered
pumpkin . Cut pumpkin. Pour seasonings over it. Knead it in. Transfer to a pot . Heat and simmer. Cook rice. Use rice grown by the owner . Employees arrive for work. Fry croquettes. Pack the side dishes . The bento sides change daily Make broth for rice bowls. Mirin. Soy sauce. Chop green onions Make rolled omelet . Fry rolled omelet. Make omelet rice Top ketchup rice with a runny, soft-boiled
egg Make beef bowl. Make mini pork cutlet bowl Prepare beaten eggs Cover each in order with egg. Mini pork cutlet bowl. Beef bowl . Bento boxes finish one after another . Sort by delivery destination . Load into the car . Staff: “Is the delivery far?” “No, it’s nearby. That industrial park.” Head out for bento delivery . Truck driver came to pick up a reserved
bento Today’s yakiniku bento , 800 yen , large portion. The shop has a line, so the bento will suffice.” Inside , prep continues. Miso soup . Chop large quantities of onions for
popular items like katsu don . 10:28 Staff meal time. The owner’s wife. Pork belly for the popular pork cutlet
rice bowls. One block yields 25 slices. They use 4
blocks a day Cutting with a machine Cutting thickly. (This should be ) about 4 slices cut. Preparing the tenderizer . Cutting the meat fibers Laying out the pork belly. Sprinkling seasoning to marinate. Coating with flour Dipping in beaten egg Coating with breadcrumbs. 8 minutes before opening A line forms
outside the shop Start frying the cutlets just before
opening. Customers are hungry, so we aim to be as
quick as possible. 11:30 AM – 5:00 PM(Last Order 4:30 PM)
Closed only during New Year’s holidays. Customers stream in one after another . Katsudon 1000 yen, Oyakodon 800 yen, Curry 600 yen , Shoyu Ramen 700 yen. Large portion: Rice bowls +200 yen,
Noodles +100 yen . Customers flood in all at once. Katsudon. Two Katsudon and a mini Katsudon. Katsudon and Karaage Set Meal Cut the freshly fried, crispy pork cutlet. The Katsudon rush begins. Place the pork cutlet on top of thinly
sliced onions Since it’s run by a butcher shop , the
meat quality is guaranteed Pour the rice bowl sauce over it and heat
it up . The gas stoves are running full blast Prepare the beaten egg. Watching the pot, cover each bowl with egg
in order . Serve the finished bowls. Excuse me, here’s your regular katsu don. The moment the lid opens, the aroma of the
broth spreads . Crispy coating with a crunchy texture
and juicy pork belly. First, take a bite of the cutlet. Its deliciousness makes you nod in
approval. The regular size is actually the usual
large portion. The Karaage Set Meal is also a popular
menu item large, chunky pieces of fried chicken . The popular Yakiniku Don. I asked a
first-time customer about their experience
. “I ordered the Yakiniku Don. It was delicious. Yeah. But… with that much meat, I couldn’t
finish it all. ” (laughs) Yeah, thanks. See ya. As a secret menu item there’s the
“Double-Sized ” above the large portion. “Double-Sized Katsu Don” A massive katsu
don using 5 cups of rice, 500g of pork
cutlet, and 10-12 eggs. Katsu Don – Large Portion This is the katsu don. Regular size. Making soy sauce ramen Boil the noodles and bean sprouts. Pour the piping hot soup into the bowl Add the noodles Top with bean sprouts Add the pork cutlet, boiled egg, and green
onions to finish. This is the Ramen Set C. (Katsudon) Here
it is. Making omelet rice. Fry beaten eggs until soft-set. Place the fluffy, runny egg over ketchup
rice. Omelet rice. The omelet rice is also huge. A woman who
can’t help but laugh. Making katsu curry Pour homemade curry sauce over it. Katsu curry. Sorry to keep you waiting.
Excuse me. That’s quite a lot (laughs). A group of five men and women arrive. Here we go . Open! Smiles break out. Katsudon. Looks delicious. Next, Gyudon (left) is ready. Excuse me. This is the regular Gyudon . When the man lifts the lid… Cheers erupt . Making Karaage (a la carte) Fry the karaage. Coat with seasoning. Crispy and juicy karaage . Kalbi Don. The last order is ready. Haven’t been here in a while. It’s the best . They leave the shop completely
satisfied. Katsudon(Large portion) Katsu Curry Naniwa Sauna, a long-established sauna in
Im abari City, Ehime Prefecture . It’s such a small place, but it’s
somewhere I want to boast about and have
people come to. It’s delicious . It’s my favorite. “Toast Lunch” Home-style seasoning and
packed with volume! It’s like air, lol . Staff: Is it like home? Yes! That was delicious . Hearing you say that makes it all worthwhile. Delicious . Home-style flavor A historic, long-established sauna
bustling with regulars Minamidaimon-cho, Imabari City, Ehime
Prefecture 5-minute walk north from
Imabari Station. Established 1979 . “Naniwa Sauna” Men-only sauna. Parking for 6 cars. Owner) We pump water from the basement and
purify it. Owner) We purify it with sodium . It flows to the cold bath area upstairs . The cold bath water is groundwater. The regular bath area uses heated tap
water. Please , the bathing area. It used to have good pressure, but it seems we’ll have to replace this
too. The model is outdated. Wet Hoodie-chan , thank you for coming. One day, suddenly, without warning . Even though she’s much younger, she really encouraged me with all sorts of
wonderful words. Cleaning 10:30 Staff) What prep do you do in the morning? Hanging laundry, that sort of thing. Shopping is mostly in the morning. When my mom and I work, we wrap up early and go shopping . Do you run the place alone until 9 PM
every night? I tidy up and get moving in the morning . I try to get 5-6 hours of uninterrupted
sleep Basically , if I’m really tired, I sleep . I have regular days off now, but I didn’t until about 2-3 years ago. Because of my mother’s situation , I realized I couldn’t keep going without
regular days off . Right now, the balance might be just
right. What were you doing before you started
Naniwa Sauna ? I ran a coffee shop for about six years. I also ran a sauna for about a year and a
half Someone came to me saying they wanted to
run it so I handed it over to them that’s how I started the sauna. What was
the reason for that? My husband loves saunas. He came here every day . We only used our home bath about once a
week, haha. Table condiments: Grated cheese, Tabasco,
soy sauce, sauce, shichimi pepper, sansho
pepper, salt, furikake. 11:00 Open Menu Introduction Toast Lunch 600 yen Naniwa Lunch 600 yen Tonkatsu Set Meal 850 yen ASA Set Meal 400
yen Zaru Soba 530 yen Shoyu Ramen 500 yen Yakisoba 600 yen Tonkotsu Ramen 500 yen Curry Rice 700 yen Stir-fried Vegetables
600 yen Champon 700 yen Yakiniku 700 yen Meat Udon 600 yen, Tamagoyaki 350 yen, Egg Udon 42 0 yen, Rice Ball 150 yen, Iced Coffee 400 yen, Milk 200 yen, Ice Cream 300 yen, Cola Float 450 yen, Oropu 400 yen, Cola 140 yen, Yakult 60 yen, CC Lemon 140 yen 1-Hour Course: Adults 600 yen,
Children 350 yenChild 350 yen All-Day Relax Course Adult 1300 yen Child
500 yen Customers arrive right when we open Side vegetables Citrus Fruit, right? Croquette (Staff) The miso has always been the same
miso used by the shop next door to the one next door,
Fujisho-san, since way back . Egg, ginger, scallions, bonito flakes, tofu completed. Fried egg, croquette, sauce . Fried egg with mayonnaise, aosa seaweed, toast, dressing. Staff) The soy sauce is also from
Fujisho-san? Yeah. Toast lunch. Let’s eat! Staff) Do you come to Naniwa Sauna often? Yes! Every Monday, Wednesday, and Friday . Like air, haha. Does it feel like home? Exactly! Finished it all! It was delicious . Hearing you say that makes it all worthwhile. Staff) The menu has things like milkshakes and coffee floats, giving it a coffee shop vibe Did you carry over those items from when
it was a coffee shop ? Especially in the sauna , milk shakes are
popular. We serve them like shaved ice As for menu recommendations , how about champon or katsudon? This is called Matsuyama-age, fried tofu made in Matsuyama. Miso . Miso soup complete. One male customer arrives . Non-alcoholic beer. It’s tasty . I only drink non-alcoholic Makes you feel like you’re drinking. Boiling soba . Sesame. Nori . Zaru soba . Delicious . My favorite.Yeah , the food and drinks after the sauna are
amazing! 12:04 A man, perfectly refreshed from the sauna,
sits at a table. Oropu. This is Oropu . He’s here for the full day relaxation
course. Came in the morning ate lunch, slept, just lazing around lol. Salt, pasta, pepper, ketchup, egg. Napolitan. Sorry for the wait. Grated cheese. Delicious. Home-style taste. Staff) Do you always order the same
things? Like Napolitan or yakisoba ? What do you like about Naniwa Sauna ? Definitely the homey atmosphere. Staff) Did the previous owner serve food back
then ? The old cafe used to be a shoe shop, so we completely rebuilt it from the
interior design stage We renovated it to give it this exposed,
raw feel What makes you work so hard? My mom helped out here. If I quit, I know she’d be really
disappointed. For her too, even though it’s just this little place ,
it’s somewhere she wants to brag about and
have people come to. Even now, at 90 years old, she still promotes it, and people actually
come. The owner’s spotless bath area. Sauna room. Sauna hat: ¥1,500 . Original towel: ¥1,100. A regular customer arrives. I’m at my limit. HowHow long have you been in? About ten minutes. Ten minutes is the limit. It’s that time of year when the seasons
change, right? It’s gradually getting hotter. Even normally it might be a bit higher. Might have to lower
it soon . If our sauna temperature is too low , we
get scolded. Massage 1 hour 2600 yen . Enjoyed the massage afterward too. Thank you very much . Bell pepper , carrot , soup, noodles , oil , pork,
shrimp, squid, Chinese cabbage, bean sprouts, pepper. Champon 600 yen Straight noodles coated in soup . Packed with ingredients and delicious… Carrot, ham, citrus, egg, cabbage, oil, ketchup. Omelette rice 600 yen. A nostalgic omelette rice. The tangy ketchup rice and egg go
perfectly together. Staff) Do you often eat dinner at the shop
? Just quickly during free time. Yakisoba. When serving customers, we use a
hot plate. About my mother and Naniwa Sauna… I wish
I could keep doing both . But my body’s changing too, so I have to adjust and think about proper maintenance. Because of my age Close at 21:00. Sodium hypochlorite. Dishwashing . Cleaning the bath tub. 22:00. Staff)Is that the end of today? Yes, it is. Well then, excuse me That was Naniwa Sauna, a sauna beloved by
its regulars.

0:00　高知）鍋焼きラーメン まゆみの店
地図　https://maps.app.goo.gl/rG7a1UUAGZ1urdD19?g_st=com.google.maps.preview.copy
住所 高知県須崎市栄町１０−１４
URL　https://youtu.be/uEgVSs7Q_GE

19:43　香川）醬醬
地図　https://maps.app.goo.gl/iJGgKbHYcchEhjQc9
住所　香川県丸亀市天満町１丁目１０−２８
URL　https://youtu.be/SftpMuWNd9c

59:16　香川）大喜多うどん
地図　https://maps.app.goo.gl/iYaW7oZxgTPV3mkM7
住所　香川県観音寺市池之尻町７１８
URL　https://youtu.be/B48Gq-inVV4

1:27:54　高知）ひばり食堂
地図　https://maps.app.goo.gl/5qnK2DqeFBTjCQz99
住所　高知県長岡郡大豊町高須２２６
URL　https://youtu.be/Igy2l1fFyN8

1:53:49　愛媛）ナニワサウナ、ナニワ食堂部
地図　https://maps.app.goo.gl/P1FvTfMnsDMEQFJm7?g_st=com.google.maps.preview.copy
住所　愛媛県今治市南大門町３丁目１−１
URL　https://youtu.be/SWKu4cGYytc

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