２０席を１人で捌く！深夜食堂を営む鉄人店主に１日密着

２０席を１人で捌く！深夜食堂を営む鉄人店主に１日密着

Fukuoka, Japan
Capturing at the owner of a late-night restaurant! From Saga to Kurume, after visited a few places in Kurume, I was thinking about go back to my hometown. 13:47 Capturing the shopping scene
Purchasing fish and ingredients from Tosu and Kurume. Fukuoka, Japan Kaneya Shokudo (Kanaya Diner) The owner returned home after purchasing ingredients. The interior maintains a traditional atmosphere. Kinmedai (Golden Eye Snapper), Hirame (Flounder), Shimaaji (Striped Horse Mackerel), Katsuo (Bonito), Isaki (Threeline Grunt) A specially ordered knife
for slicing dashimaki tamago (rolled omelet). Let’s take a look at the menu. Recommended Sashimi JPY 900(USD 6.09)
Hormone-yaki (Grilled Offal) JPY 550(USD 3.72)
*Prices at the time of filming. Dashimaki Tamago (Rolled Omelet) JPY 600(USD 4.06)
Ramen JPY 600(USD 4.06)
*Prices at the time of filming. Dashimaki Tamago JPY 600(USD 4.06) Special Chanpon JPY 600(USD 4.06) Pork Cutlet Rice Bowl JPY 650(USD 4.40) Fried Chicken Wing JPY 500(USD 3.38) Fried Chicken JPY 600(USD 4.06) Yakisoba (Stir-Fried Noodles) JPY 550(USD 3.72) Alcoholic beverages Preparation for the evening and night business starting from 18:30 Japanese ginger Perilla leaves Open at 18:30 The first guest of the day. I’ll make Shimaaji as sashimi. And preparing other fish with sesame dressing. And also sardines rolled sushi. Shimaaji sashimi Sesame-dressed Kinmedai (Golden Eye Snapper) Wow! It’s amazing! It looks delicious. The ingredients of dashimaki tamago Soy sauce Making the signature dish,
dashimaki tamago. This is a knife exclusively for slicing the dashimaki tamago. Dashimaki Tamago JPY 600(USD 4.06) Sardine rolled sushi This is incredibly delicious. It’s really delicious. A group of four women arrives. Sashimi assortment Wow! It looks delicious. Chef’s selected salad JPY 800(USD 5.41) Tomato slice JPY 450(USD 3.05) A man arrives and orders the pork cutlet rice bowl. The owner’s mother. Pork Cutlet Rice Bowl JPY 650(USD 4.40) Ichimi (Japanese red pepper) I only eat pork cutlet rice bowl. It is delicious. It’s fluffy and has a rich flavor. Perilla leaves) Hakata Mentaiko(spicy cod roe) Mentaiko Dashimaki tamago JPY 750(USD 5.08) Taking a bite of mentaiko dashimaki. Delicious… Taking another bite of mentaiko dashimaki. And having the rice. Isn’t it amazing? It’s amazing… Mentaiko dashimaki tamago for take away. Thank you for today as well. Chef’s recommendation JPY 800(USD 5.41)
Eggplant Beef Cutlet JPY 1000(USD 6.77) Sansho (Japanese pepper) Grilled Eel 1 piece Butter Super Steak Today’s Simmered Fish Dish A group of three women arrives. They order three servings of mentaiko dashimaki. Our guests are always ordering
either one or two servings per group. Surprisingly some of them ordered one each. The one I recommend the most is the dashimaki tamago. I talk a lots about it. I want to be the best at dashimaki. I want to be a restaurant where people say
the dashimaki is the most delicious. I’ve been recommending dashimaki all along. The dish that inspired me to start cooking
was dashimaki tamago. When I was little, my grandma
taught me how to make it. (Staff) What do you like about this restaurant? This. The Mentaiko dashimaki tamago. One per person? You know, it gets competitive. So we ordered one per person. It’s the world’s most delicious. I just love it. It’s amazing! I really like seeing the first reaction when it’s served. The moment when they smile is the best. That’s what I love most.
So I’ve been cooking for a long time. The two people sitting at the counter are
Mr Yano’s (the owner) old friends. I make sure to create a space for picking up with chopsticks. Let’s eat! It’s delicious, with no doubt. It’s the best combination of
Hakata’s mentaiko and the best dashimaki. Come and eat! Everyone gather here. It’s the best. (Owner) Yes, thank you very much! Thank you for the meal! They eat sashimi. And then have rice… I gained 10 kg at Kaneya. I can come here for 3 consecutive days. It’s normal for me. I don’t get tired of it. Father and kid.
It’s been a long time since they’ve been backed to hometown. Is there something recommended today? The corn tempura. And also fish. I recommend the fish. Let’s have fish. Yes, that’s good. Okay, please! Let’s enjoy the meal after the long journey. Chef’s Recommended Assorted Sashimi
JPY 1300(USD 8.80) Yummy! It’s really delicious. All I can say is that it’s delicious. Hormone Stir-fry with garlic and sauce. Hormone-yaki (Grilled Offal) JPY 550(USD 3.72) Recommended simmered fish. You’ll be surprised with it. Mentaiko Dashimaki JPY 750(USD 5.08) A fluffy dashimaki with plenty of mentaiko. Cooking when you’re full and cooking when you’re hungry will definitely result in different flavors. The guests come when they’re hungry, So I also cook while I’m hungry. Pork Cutlet Rice Bowl JPY 650(USD 4.40) Delicious! The dashi really delicious, right? This pork cutlet rice bowl is truly the most delicious. It’s perfect after drinking. Yakisoba JPY 550(USD 3.72) We’re open until midnight on weekdays, and on weekends,
we stay open until all the guests leave. I spend very little time at home. Sometimes I go to the market from around 6 in the morning. I’ve been living an irregular lifestyle for a long time. I’m energetic though. (Staff) I would like to ask about the dashimaki. There are a lot of guests order it. So it’s become popular, right? Yes, many people come to eat the dashimaki. The late-night diner started in 2015, if the daytime service
is also counted in, it has a history of 68 years. Guests keep coming one after another,
regardless of the late hour. Do you have eggplants? I like eggplant! (Owner) Unfortunately, we’re all out of eggplants today… There’s corn tempura. Alright, that one please. One more guest. Good evening. Hirame Engawa(the meat from the tail fin). Hirame Engawa? What’s that? (Owner) She really likes the meat from the tail fin of Hirame. I understand. She orders the Hirame engawa every time. Would you be okay with a fake one? No, I like the real Hirame Engawa. It is my first time to know Hirame Engawa. 2:01 AM – The owner handles the order by himself. Sorry. Yes! Can I get some rice? Of course. Chef’s recommendation JPY 800(USD 5.41)
Corn tempura Today’s Grilled Fish JPY 800(USD 5.41) Having steak and rice in the middle of the night is amazing… A newspaper delivery arrives during business hours. 2:27 AM – The phone rings. Good evening. 3 people? Sure. Yes. A group of three arrives.
The owner runs the restaurant alone. Mentaiko Dashimaki. (Owner) Please wait a moment. (Owner) We’re out of eggs. Let me go to buy some. (Owner) As I’ve to mix it. Sorry. The guests help the owner with the cleanup. It should be fine today. I repeat this every day. (Staff) A superman… Huh? What? Did you speak Japanese? I heard tete-tere (Tentsujin: mean superman in Japanese)! I heard you said teretere. It’s crazy. There’s no regular day off. I take a day off about 4 times a year. By the way, I work on January 1st. I make the New Year’s dishes. When my guests see the dishes I cooked, they give me reactions immediately. Before they say it’s delicious, they smile. Seeing that moment is the most enjoyable. Especially we have an open kitchen, I can see the guests directly. And it’s also the driving force behind my work. Cut! How old are you now? I’m 36 years old. When I get home and I will turn on the TV. Then I can watch something on YouTube. I watch cooking YouTube videos. I must really love cooking. I’m probably obsessed with it. I’m always thinking about cooking. Close at 3:46 Cleaning up. Washing dishes. I stayed here until my teens, then I went to Fukuoka. After that,
I worked at a traditional Japanese restaurant in Kyoto. And then I went to Osaka. Finally, I came back to Fukuoka. My dad fell ill, so I decided to come back. I entered the local sushi restaurant
and continued cooking. My grandma was really good at cooking, so I was always looking at her when she was cooking. I remember I was cooking with her
and she taught me how to cook. (Staff) And you learned how to make
dashimaki tamago from her? No, it wasn’t dashimaki tamago, it was tamagoyaki. Tamagoyaki. I learned to make tamagoyaki, and when I served it to my grandma’s friend, she said it was delicious. She said thank you and gave me 100 yen. I discovered the joy of cooking. Cleaning the stove. If I look for it, there might be a job more suited for me. Maybe. I think no. Then, no. It’s just cooking. (Staff) After being with you all day today, I realized that handling a restaurant is tough. How is it in your reality? Yeah, it’s tough. Running a restaurant is hard. Even though it’s tough,
there’s a sense of accomplishment. It’s like being a craftsman, not just in the restaurant. For example, the knife shop I go to is the same. I always talk to him about
how to pass it on to the next generation. The image of old-fashioned is strong. People tend to think of craftsmen as having
long working hours, low pay, and being tough. I hope to gradually change that image. (Staff) Is it really the working hours or salary that’s tough? The most important thing is probably the salary. People tend to think that the salary
of food and beverage industry is low, and the working hours are long. I do think that’s the case. But if you work hard now, you might achieve something. If you have the goal as a craftsman, or in my case, being a chef. There must be somethings that make me want to do my best. For example, if there is a chef can drive a nice car
or wear nice clothes, it motivates me. On the other hand, I like hip-hop. So I buy Western-style clothes. I can’t say I’m an example of
what you can achieve by doing this job. But if I can motivate someone, I’d be happy. This is my thought. Do you have dreams in this industry? I think I have a dream. I still want to make it come true. I’m still in the middle of it. I think it’s a dream job. the same time, I can get a lot of things. For example, talking to guests while cooking is a source of joy. I enjoy it. Of course, there are also difficult aspects. But if I can overcome them, I know I’ll see a wonderful world. Do you like cooking? I like cooking. It’s not something I’m forced to do, I chose this job because I love it. I’m responsible for it. As long as I chose this job, I’ll continue because I love it. Cooking is the one thing I never want to lose at. I’ve been continuing with the spirit of never wanting to lose. I want to keep growing from now on, and I want to take on various challenges. Whether it’s on TV, YouTube, or in magazines, I want to be more visible and
show that there’s a chef like me. At the same time, if young people can develop
an interest and enter the world of cooking, I think the best thing is that
more young people will enter this industry. What will you do if you have more rivals? It’s interesting if there are more rivals. But I won’t lose. It might not be about winning or losing, for someone like me who hates losing, if there’s an amazing chef of the same generation, I definitely don’t want to lose. I don’t know where the competition is, but it makes me feel like I need to work harder. It likes encouraging me to do better. What are you going to do now? From now? I’m going to buy some fish. I’m heading to Nagahama. Let’s go. (Staff) Has anything changed since you appeared on YouTube? The best thing is being recognized. I’m happy with it. I think my guests come from all over the country. Osaka, Tokyo, Nagoya, and Hokkaido. The fact that people come from distant places, not just to my restaurant but to my city. It’s the best thing. When they say, “I came after watching your video,” and they take a plane, book accommodation, and come to eat, it’s the best reward as a chef. I think there’s nothing greater than that. Regardless of the distance, and also regardless of the traveling fare, people come here for the good food in the restaurant. It is the honor for the chef. I think it’s really good. The owner visits the shop. The owner loves HIP HOP and sneakers
since elementary school. Do you have any favorite YouTube channels? GQ JAPAN’s Sneaker Holics. 10 Essentials – 10 essential items for yourself. I’d like to show up on that too. I’m a chef but I want to appear on sneaker shows. It’s cool, isn’t it? That is my goal for next year. To see the smiles on the faces of the guests, the owner is
putting all his effort into making the dashimaki tamago.

金屋食堂　インスタ
https://instagram.com/kaneya0946?igshid=MzMyNGUyNmU2YQ==

店名　お食事処 金屋食堂
地図　https://maps.app.goo.gl/VU4dk2jNgSkeGaYNA
住所　福岡県朝倉市甘木1044-5

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0:34 本編

うどんそば 福岡 Udonsoba Fukuoka
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