直径３０cmのジャンボお好み焼き！営業開始から注文が止まらない鉄板焼き屋に密着！

直径３０cmのジャンボお好み焼き！営業開始から注文が止まらない鉄板焼き屋に密着！

Okayama Prefecture, Okayama City, Kita
Ward, Hirano Established in 1967 Jumbo
Okonomiyaki Miyuki Niise Store This is tempura flakes, this is bonito flakes This is ginger, This
is cooked pork The flour, cabbage—it’s extremely simple,
though Second-generation owner Mr. Soda Bonito flakes First, season the yakisoba noodles This is the preparation for the noodles in
modern-style okonomiyaki In winter, it’s a bit cold, so it’s tough, though Staff) How many servings is this? About 70 servings . We usually put this much, so for
modern-style , it’s about 4.5 servings . Showa retro-style Jumbo Okonomiyaki
Restaurant. A special sauce made by mixing ketchup and
mayonnaise. Jumbo Okonomiyaki Miyuki’s
special sauce . It’s cooked in oil, so the meat’s flavor doesn’t escape much , and the oil can be reused. We cook it like this . This is pork belly . The signature dish, ” Miyuki Modern” is
an ultra-jumbo size. Three servings of
yakisoba for 750 yen. Champon is soba and udon for 650 yen , with four servings. This is enough for winter, and it warms up
in about 15 minutes. The hardest part about using an iron plate
is the air conditioning. If you don’t vent the air from that side,
it causes incomplete combustion , and if it doesn’t circulate, it goes
out. The fire has been burning for nearly 50 years, so I think the center part has been in
customers’ mouths . When you come here, you get your iron
intake, haha . I’m the second generation. I’ve been here for 30 years. I worked in Chinese cuisine and came back
here . I was around 24, and now it’s my 31st
year . My mother started doing it as a side job . Yes, I’ve been cooking since I was a
child . It just became normal. There are too many memories to count. Some people come back after 10, 30, or
even 40 years . Everyone has their own memories and
comes back nostalgic . There have also been many people who
passed away over the years . I truly feel
that we’ve been loved by so many people. 10:30 AM Opening ! Yes! This is Miyuki. Two pieces, got it! Thank you! There are many takeout orders. A special sauce blended with mayonnaise
and ketchup , and okonomiyaki sauce . Two customers arrived . Welcome! Three servings of yakisoba . The sauce for the modern-style yakisoba
is the regular sauce . I think I’ll take half of the yakisoba
home . Owner: Shall I put half in? We’ve divided the modern-style yakisoba
with the regular sauce into two portions,
so we’ll add the rest if there’s any left! Here you go, thank you. Customers pick up their food once it’s
ready . My friend is sick, so I’ll take it for them . Shop owner: I hope they feel better . Thank you! Added some green seaweed . It’s simple and tasty . Ordered modern-style and yakisoba. The
shop is in front of a rice field. Parking
available . Special sauce and okonomiyaki sauce are
generously served. We took a special photo
of the dish cooked on the iron plate!
(Normally served on a plate) Miyuki Modern 850 yen. The two sauces combine to create a
slightly sweet, smooth, and rich flavor. Yakisoba with three servings and two eggs
in an extra-large size. Mrs. Soda’s wife. I’ll add any leftovers . It looks delicious! The menu is here, but please feel free to ask. That’s fine, no problem.
Thank you. Miyuki Modern, please. Four, right? Thank you. I’m outside by the car . That’s fine, right in front . The parking lot is there.
Thank you. One takeout Modern-style okonomiyaki . Owner: Miyuki Modern? Regular Modern-style . The Modern-style is ready, please. Customer: Champon. Yes, understood. Here you go, the yakisoba is ready. Yes, champon. It’s very delicious . Here’s the meat and egg . Thank you . Meat and egg okonomiyaki for 650 yen . Here you go, the yakisoba is ready . Staff: Is there anything you’re careful
about when working together? Don’t fight. We fight a lot, haha. Don’t tear the dough. Don’t burn it. It’s amazing teamwork, isn’t it? Because there are few of us. Today is slow, so it’s easy. Meat ball, Modern-style noodles , Modern -style okonomiyaki , Modern-style ud on , Modern-style udon , here you go. Meat ball, here you go . Staff: Is the recommended menu
Modern-style okonomiyaki? Yes, because you can eat a lot. When I was younger, I used to order Miyuki
Modern a lot, but now I mostly order Modern. Have you been
coming here for a long time? Yes, since I was a child. What does Modern-yaki taste like? It’s like okonomiyaki, but it’s addictive . I want to eat it once a month. One serving of yakisoba with two eggs . Owner: To go? Yes , Miyuki, okonomiyaki, and yakisoba .
Thank you . This is Miyuki. Meat and yakisoba . This is the cleanup . Staff: What are you cooking? Udon, soba, udon modern, soba modern. I’m 57 years old, and I’m your neighbor . Staff: Really? That’s interesting . So, did you come to
the store? Every day, I smell the sauce and get hungry. I’m sorry for the trouble . No, not at all. How long have you been coming here? Since I got married, so about 45 years? Is that right ? Yes, over 45 years. One Miyuki Modern, to go? Yes, to go. Let me know if the sauce runs out. I heard about it from a friend about three
weeks ago and wanted to try it . Landlady: Are you a university student? Yes . Landlady: Thank you for coming . For us, every Thursday is Miyuki Day. It’s decided that it’s Miyuki Day . Staff: Do you have any favorite menu
items? Owner: Miyuki Modern. I always order Miyuki Modern!
You remember us? Can you make two servings of yakisoba? A simple okonomiyaki shop nestled in
Hiroshima’s shopping district . The owner, originally from Etajima,
makes delicious okonomiyaki. My whole family loves the okonomiyaki
here. It’s delicious. This okonomiyaki is the
best . The yakisoba is my favorite. The owner’s specialty, made with carefully
selected noodles. The old-style yakisoba with a fried egg on
top. The fried egg and noodles are so
delicious. is irresistible… Hiroshima City, Minami Ward, Higashigumo
Honmachi , Okonomiyaki Shop “Matsucho” From morning preparations! 8:52 AM The owner, Mr. Yamazaki, arrives
at work . Today’s ingredients are organized. The kitchen is tidy. He carefully sharpens the knives before
starting preparations. First, the onions. The onions are used for yakisoba and other
dishes . Washing the rice . Today , we’re preparing 4. 5 cups. Washing cabbage. In the morning (lunch service), we use
about 4-5 heads. Cutting cabbage for the day . When I was a student, I thought I wanted
to work part-time at an okonomiyaki
restaurant , so I did. There, I learned the cooking
techniques . I wanted to open an okonomiyaki
restaurant, but really, I just loved
okonomiyaki. I’ve loved it since I was a
child . (Eda) Why is the name “Macho”? (Eda) It ‘s from the island dialect “Maccchoru
yo,” the ending gets softened. It becomes
“choru.” Another staff member arrives , puts on an apron, and writes the customer’s name on the takeout
container . Thursdays have many takeout orders. Before cooking, I carefully clean the
griddle. We use noodles from Harada Seimen. I divide the scallions for takeout . I mix the dough prepared the previous day . 10: 20 Takeout okonomiyaki preparation: cabbage , bonito flakes , tempura flakes, bean sprouts, pork belly. Sprinkle the owner’s special
spice blend over the pork belly . While cooking the okonomiyaki, prepare
the yakisoba. Place the stir-fried vegetables and pork
on top of the ud on noodles. Add shrimp to the yakisoba . Drizzle sauce over the udon noodles . Place the cooked
noodles alongside the batter . Sprinkle pepper and bonito flakes . Gently incorporate air into the batter
and place it over the noodles. Shape and finish. Arrange noodles in empty spaces. Place the remaining one with air inside . Takeout yakisoba complete. Next, finish the meat and egg soba. Show off the well-coordinated teamwork of
two people . Sprinkle pepper and green nori to
complete the meat and egg soba . The aroma of green nori fills the
store… Moving on to the next takeout order: onion , cabbage , shrimp, and squid. Place the dough on top of the stir-fried
seafood , create a space in the center, and place the pork belly . On the right side ,
yakisoba is being prepared . Mix the pork and vegetables with the
owner’s special spice blend , add pepper, and drizzle sauce over the yakisoba . Also add sauce to the yakisoba. A fried egg is
placed on top of the yakisoba . Preparing the noodles for the meat and
egg soba : place the seafood and egg on top of the
dough . Japanese-style Special 1,000 yen (with
scallions on top) Finally, finish two takeout yakisoba
dishes. Seafood Special 1,100 yen. Everything is ready . Open at 11:00 AM . 3 counter seats , 3 tables . Okonomiyaki 750 yen , yakisoba 750 yen, Macho Special 1,600 yen ( with domestic
plump offal, garlic, and scallions).
garlic, grilled scallion mayo 1,000 yen The aroma
of grilled mayo is irresistible. Customers arrive as soon as the store
opens. Cabbage and bonito flakes are placed on
the batter . The noodles are crispy. Tomatoes and cheese are placed on the egg. Generously coated with sauce , sprinkled with pepper and green onions,
and completed . Tomato cheese special 1,000 yen . Cut with a spatula and enjoy the hot
okonomiyaki. The combination of tomato and
cheese is irresistible… It’s hot! Takeout customers came to pick up their
orders . Male customer: “Thank you!! ” The previous male customer finished it
all in one bite . If you’re looking for a
recommended okonomiyaki, try the “Macho
Special.” Theホルモン (offal) is domestically sourced
and has a great texture. The Macho Special lets you enjoy both
okonomiyaki andホルモン all in one dish, so
it’s highly recommended. Order the Macho Special, which is Mr.
Yamazaki’s top pick ! Cabbage and tempura flakes are cooked the same way until flipped . Cover the offal and cook until done. Add the owner’s blend of spices , scallions, and soy sauce. Place the cooked offal and scallions on
top of the noodles . Sprinkle with garlic powder, green onions
, and garlic chips . Finish with a
sprinkle of garlic chips . The “Macho Special” is 1,600 yen. A garlic-infused, bold-flavored
okonomiyaki . When you peel back the batter… Inside are juicyホルモン. The rich flavor is
unforgettable… I don’t usually tell customers this , but
I think our yakisoba is absolutely
delicious. The noodles from Harada Seimen bring out the sweetness of the noodles to
the fullest and even though they’re the same noodles
used for okonomiyaki, they have a
completely different texture. Yakisoba order : Stir-fry pork. Cook the yakisoba with a light touch. Top with an egg and serve . Yakisoba 750 yen. The sweet, thin noodles are paired with a
rich egg sauce. The yolk clings to the
noodles… A man enters the store, orders meat and egg soba and beer . Staff: “Here you go~ ” He enjoys the beer… A moment of pure bliss… A man enters the store. Another man leaves . The balance is just right , and it feels
genuinely delicious . The man who entered orders meat and egg
soba . Before getting to the okonomiyaki, he
orders a second beer. He eats the okonomiyaki and takes a sip of beer. It’s an unforgettable
weekend. Being able to eat while chatting with the
owner is one of the charms of this place . Customer: What did you order? Meat and egg soba, the classic. I always
have this with draft beer . This is the best on a day off! The okonomiyaki here is the best . The okonomiyaki for the man in the back is
also ready. Hot and irresistible okonomiyaki… A phone order for the Macho Special comes
in. Stir-fry the offal, place it on top of the noodles, add an egg . In the front, they start cooking the
batter for the next batch. The second and third Macho Specials are
ready. Three customers sit down at the back
table. The food is quickly served to the seated
customers . Macho Special: 1,600 yen . Here you go! Add extra sauce and mayonnaise, then eat with chopsticks . Delicious! Finishing the meal, the man drinks his beer and continues
eating smoothly. He lifts the plate and clears it clean. The takeout meat and egg soba is ready. A woman places her takeout order . (The owner) is so warm and kind, and
considerate. The soba is especially delicious. My whole family loves the okonomiyaki
here, and we especially love the meat and egg soba. Three men leave the store . 14: 02 Lunch service ends. After closing, she eats her staff meal . Of course, the staff meal is also
okonomiyaki. She adds pepper, cracks an egg, places the batter on top, flips it over, spreads sauce, and serves it on a plate. The owner eats it off the griddle . (Owner) Thank you for your hard work. The post-service okonomiyaki has a special
flavor. I chatted with the owner while she was
eating. She said interacting with customers is the
most enjoyable part of her job . She’s always focused on making as many as
possible so more people can try them, but from now on, she wants to take her
time with each one and cook them with care
. We got up close and personal with
Okonomiyaki Macho!
In Hiroshima, it’s “macho”! Please order . Customer: Extra-large portion . Customer: Okay, four extra-large portions . Thank you! Customer: Pork and egg modern style. Pork modern. Yes . Customer: Do you remember me? I remember . Three servings of fried udon for 750 yen.
We have another pack of the same amount . It’s a special, so oysters come out from
everywhere. It’s consistently delicious . Delicious . They’re plump. Here’s your extra-large portion . Customer: Okay, thank you . Here’s your extra-large portion! Okayama Prefecture, Bizen City, Hinase Town. Oyster Omelette Restaurant.
Established in 1975. Marumi . Hinase
Town’s oysters are at their best from
November to March . Oyster Omelette (Regular) 1,000 yen.
Oyster Fried Noodles 1,000 yen . Pork and Egg. (with egg) 700 yen ,
Ponzu-style Oyster and Scallion Grill
1,000 yen . Every bite is packed with oysters .
Special 1,800 yen. To make the extra-large portion of
Kakioko, first spread a generous amount of
cabbage on the dough then arrange fresh oysters generously and
cook slowly . Ponzu. The Oyster and Scallion Grill is complete! Delicious, please order . Customer: Special portion . Customer: Okay, four. Special portion four. Thank you. Customer: That’s all . Okay, Thank you. Please come in, help yourself. Anywhere you like . Special Modern and regular. Thank you. Refilling the batter . 10:07 . Here you go, special portion . Customer: Thank you. Special portion , please. Here you go, Special Modern. A group of four who came from Osaka on a
motorcycle tour . Staff: Did you come all the way from
Osaka for the oyster pancake? Yes, we come every year. We’ve been coming for 4-5 years. Before we knew it , the store was almost
full. The part-time staff arrived, so the
older woman handled everything alone! Customer: How many special modern? 5. 5 special modern . Customer: Pork and egg modern, 2. Please order . Customer: Special modern and oyster
noodles , oyster noodles . Customer: Then three , special modern . Customer: Pork and egg modern , pork modern. Yes . Customer: Did you remember? I remember. Welcome, it’s just the one lady, isn’t it? Please come this way. While remembering the large order, she
handles both customer service and cooking. Customer: Two large portions. Customer: Two regular portions. Okay, Thank you. Place the dough, cabbage, and tempura
crumbs on the bottom, then top with
yakisoba . The “extra-large” portion has an
extra-large amount of oysters . Adding pork is delicious, but everyone wants to enjoy the oyster flavor
alone . Adding pork is possible, but everyone
chooses not to . Adding pork costs an extra 100 yen . Customer: So there’s an option to add
pork ? Exactly. It’s an extra 100 yen . The
part-time staff arrives . The pork modern
is complete! The dish is almost ready Spread the sauce, add scallions, bonito
flakes, and red ginger to finish! Akashi (from Akashi) Staff: Do you come here often? Well , at least once a year for sure . This special dish is so good that oysters come out from everywhere.
It’s consistently delicious. It’s delicious as always . It was so good! Is this okay? Oyster and scallion pancake (special)
1,800 yen . Staff: Is it delicious? Yes . What does it taste like? It’s a bit spicy but delicious. I only come here . Oh, really ? I only came to my grandmother’s shop. I’ll come again . See you later. Thank you always . Thank you . The meal was delicious. Thank you. Oyster scallion pancake 1,000 yen . Here you go. Special portion, please. Oyster pancake, please. Special portion, please . Customer: Okay, thank you. Special portion, please. One special portion and one modern oyster pancake . Staff: Do you come here often? This is my first time. I was looking forward to it . Staff: Are you from Okayama today? I came from Kurashiki . Staff: What’s your first impression ? It’s super delicious . The oysters are so juicy. Oyster fried noodles for 1,000 yen . At “Ayame-chan,” a popular okonomiyaki
restaurant run by the “Super Three
Sisters, ” you can watch their vibrant
iron plate skills ! Sold out! Ayame-chan’s okonomiyaki, massive yakisoba. It’s always sold out when I come. I can’t help but tell my close friends. Soba Modern is delicious. Omurice . Sorry for the wait. Okayama Prefecture, Bizen City , 5-minute walk southwest from Nishikata
Station . Established in 1997, Ayame-chan is a teppan-style set meal restaurant run
by three sisters. They prepare dishes for delivery . Staff: What time did you arrive today? Around 7:50 AM. The youngest sister, Yukimasa Ichiro, is
making okonomiyaki. Piled-high cabbage , Soba Modern complete, packed . Okonomiyaki Soba Modern , Soba Modern . Staff: What are you making? Udon Modern , sauce, steamed , fried udon on top, then okonomiyaki on top . Staff: The spatula is huge ! Is it big? Green nori. As the udon modern is completed, start
cooking new dough . The thick udon modern is finished. Make pork and egg okonomiyaki. Add tempura flakes, scallions, and pork .
Drizzle plenty of sauce . Six okonomiyaki are completed at once . Red ginger. If it’s too thick, it won’t be tasty. The
pork is too thin; next time, it won’t release
fat . Without fat, it won’t be tasty . Flip all seven
okonomiyaki at once . Flip them over . Spread the eggs to the size of the
okonomiyaki. Serve coffee as a service to those who ate
it . Properly brewed coffee . Staff: Is this for delivery? Yes, make yakisoba . Make udon on the side . Yakisoba and udon are completed at the
same time . Tempura flakes . Steam-fry . Staff: Why don’t you use oil? The smell of oil makes it taste bad . It’s lighter . Staff: Isn’t it difficult? It’s tough. Cleaning up is a hassle . There’s a butcher shop called
Muraoka-san . We have to use their meat. Make yakisoba and omu soba . Wrap the yakisoba in egg. Add sauce, green nori, and red ginger. Omu soba is done . Yakisoba is done . Staff: Do you sell these at the Hyakusai
Market or something? Everyone buys them . I’m 74 years old! I’m the youngest. Staff: Is Ms. Ichinisan the third
daughter? Yes, she played volleyball for about 40 years. She couldn’t even receive the ball… She
couldn’t serve either. It’s been 26 years. You’re a veteran at okonomiyaki , aren’t you? I have to take it with me, so I can’t chat. At the Hyakusai Market, there are people waiting for us to come . Delivery is a close-knit operation! Staff: There are people who come every
day? Yes, every day for 26 years . They say they can’t start their day
without Ayame-chan’s okonomiyaki . She arrives at the delivery location. Agri
Bizen . Here we go. Ayame-chan’s okonomiyaki .
Staff: Did Ms. Hifumi start the shop? Yes, my older sister , two employees, my sister’s daughter-in-law , and my cousin’s wife . My mother used to help
out. There were about 50 orders at lunchtime. We couldn’t finish them all in an hour,
and we got scolded. “Bring them over during your lunch break! ” Staff: What’s the origin of the store’s
name? “Ayame-chan” is my mother’s name. At first , she said , ” Ayame-chan you don’t need
to open a store ,” but my aunt scolded
her. When I said I wanted to use Ayame-chan’s
name , my aunt gave in . She helped us , and Ayame-chan was very popular. That
old lady was loved by everyone. People would say, “It’s delicious! ” and order frequently. Some even came
from the mountains every day . Staff) Why
did you start making okonomiyaki? I liked okonomiyaki , and when I started, there were about eight places in the area. But it was tough because there weren’t
many people in the town. We had to get financial support from the
agricultural cooperative , but we’ve managed to keep going somehow. The main goal was to keep prices low so
people could afford it , but now prices are going up . We’ve tried our best, but… Last year, we raised the prices a bit, but some customers said , “It’s delicious, even though it’s
expensive. I really want it,” and bought
it anyway . Customers even tell other customers, ” It’s delicious and healthy,” and recommend
it. Arriving at Waki’s Hundred Vegetable
Market, I hand out yakisoba to regular customers
waiting for their meals . “Every time I come, it’s sold out, but I made sure to come today,” says a
customer. I made it just in time. I’ve been to the store before . Staff: “What do you usually buy?” “I buy pork and egg. I always buy it here and eat it right away because it’s still warm . I love this place. There are lots of options, but I’m used to
the taste here.” (The taste) I’m used to
it, so I like it . Staff: Thank you . It’s delicious. The cabbage is different, so it’s really
tasty. I can’t help but recommend it to close
friends. Delivery complete. Return to Ayame-chan . Opens at 11:30 AM . Total of 17 seats . Table seats
available in the back . Pork and egg 650 yen , Soba Modern 780
yen , Yakisoba 500 yen , Omelette rice
(medium) 680 yen , Okonomiyaki Set Meal 800 yen, Udon
Yakisoba Set Meal 750 yen , Omu Soba 650 yen (Large portion 800
yen), Soba Meshi (medium) 650 yen , Service Set
Meal 680 yen. The store is bustling with regular
customers as soon as it opens . The woman in front is making omurice . Ayame-chan is the name of the grandmother . Rice , scallions, pepper, ketchup, mix well. The eldest sister brings thinly fried eggs . Wrap the ketchup rice in the eggs. Final ketchup. A simple, old-fashioned omelette rice. Wrap another portion. The younger sister adds ketchup. Making soba modern. Cabbage, way too much cabbage , tempura flakes , scallions , pork, flip . Soba , watching the iron plate skills up close. Egg, soba, Place on top. Thank you . Sauce, green nori, red ginger. Enjoying soba modern on the iron plate . Let’s eat! Childhood friends who have been close
since they were kids. The aroma of sauce wafts through the store . Delicious! Staff: Does it bring back memories? Yeah, we used to eat okonomiyaki here when we
were kids. This person comes almost every day . They exercise in the morning and stop by here to eat and go home . They’re very accommodating and will make things not on the menu if you
request them. Sometimes they have simmered fish, and the son goes fishing and brings it here to be simmered and served. It’s not just what’s on the menu; they eat all kinds of things. But I usually stick
to noodle dishes . Staff: What kind of noodle dishes? Soba, soba noodles , tsukimi soba, and soba modern. Aiba-san, it’s ready! Soba modern for 780 yen . It’s loaded with sauce and topped with
red ginger for a kick. Let’s dig in! Inside, there’s a generous amount of fried
noodles. The sweetness of the cabbage and the sauce
blend perfectly. It’s served on a hot iron plate. The customer helps out . This person has been coming here for 26
years. If I don’t eat my favorite dish, tomorrow
won’t come, the day won’t end, and I’ll dream about it? Yeah, haha, that’s the first time I’ve heard
that . 12:51 Making udon modern . Sauce. Udon modern 780 yen. The fragrant fried udon is irresistible… The chewy udon has a unique texture . Staff: Be careful . Okay, thank you . The customer’s coffee . Staff: Does it come with the meal? Yes , it’s included. Here’s your drip coffee . What a wonderful coffee service! Making omelette rice: rice, margarine, ketchup, and thinly fried eggs . Staff: Are you coming to eat?
Or are you coming to visit everyone? Both . Both , yeah. The atmosphere is nice. Really. Another order for omelette rice comes in . Oh, it broke! It exploded . Add ketchup to taste. Staff: How’s the taste, sir? It’s delicious . Staff: How long have you been coming
here? Since it opened , so how many years? Twenty years . Staff: How’s today’s omelette rice? It’s delicious. The omelette rice here is delicious . Staff: What do you like about the
restaurant? The atmosphere is nice. It’s homey. You see, there are three sisters. The one on the right is the eldest , the
one in the middle is the second, and the youngest is the one doing the
teppanyaki . Staff: Did you used to have karaoke
here? Over 30 years ago . 26 years ago . Thank you . Staff: Thank you! Alright, let’s make pork and squid omelettes . Squid , staff meal preparation . I should have put
on some makeup. Sauce, green onions ,
staff meal . Staff: Thank you. Customers helping out. Finishing the pork and squid omelettes . The father requests extra meat . Squid omelette complete. Cutting it into bite-sized pieces. The healthy, oil-free preparation makes it
light. Enjoying the extra meat! After-meal coffee to relax… Staff) What do you like about it? The taste is delicious. Staff) What’s your favorite? Still okonomiyaki and soba modern! Staff: Thank you . Sorry . Thank you! Staff: What about your sister? She’s the second daughter . Staff: How long have you been working
here? About seven years . Staff: It’s great that so many local
customers come here . Yeah, if we did this every day, we’d be too busy to handle it . I’m an old
lady, so I have some free time and some busy
times, which is nice . Hot? Hot! Yes , thank you . Yes, thank you, Dad . Ordering omelette rice . Staff: Omelette rice with pork ? Pork! Pork, you know. With okonomiyaki, people usually ask for beef , but beef isn’t tasty . We don’t use oil here , so the pork fat comes out . That’s
why it’s delicious! Pork, onion, carrot, and bell pepper. Just that. The old-fashioned taste is what’s good. I like it with pepper crispy on the outside
and creamy on the inside . Alright, here we go! Oh, here’s the finishing ketchup . One more serving. This won’t fall off. Wow, it fell. I thought it was going to fail. It fell, but it’s okay . Yeah, it’s okay. Sorry for the wait . Here’s the omelette rice . It’s delicious
. Omelette rice large for 800 yen . The sheer volume of the omelette rice is
impressive… The ketchup rice is packed tightly the
thickness is amazing. The sweet and sour, home-style seasoning
has a nostalgic taste… Free coffee service. A regular customer brought it over. The deep flavor of the coffee is
delicious… Cute?
I should have put on makeup like the older guys. Someone from
Hiroshima came in and said, “Huh? (The yakisoba isn’t in it.)
Modern…” “We don’t call it modern here; it’s just
that the soba isn’t in it,” they
explained. The takeout okonomiyaki is ready. “Done! ” “Yes, it’s done. ” The restaurant is named after the
owner’s mother, “Ayame-chan.” It’s a heartwarming okonomiyaki shop where
the three sisters and all the staff are
loved and cared for . We got an up-close
look at this place.

0:00　ジャンボ お好み焼 みゆき 庭瀬店
地図　https://goo.gl/maps/YUSF4sgrFA2DAXZu8
住所　岡山県岡山市北区平野1077-4
URL　https://youtu.be/vGIU3GoHs_8

45:20　おこのみ焼き屋 まっちょ　
地図　https://goo.gl/maps/6evNQgJi9MzcDLeg6
住所　広島県広島市南区東雲本町2-10-23
URL　https://youtu.be/3AXIpEo9Y_w

1:17:25　まるみ
地図　https://goo.gl/maps/GNHEde2zqBZRQsp8A
住所　岡山県備前市日生町日生886
URL　https://youtu.be/bbn4kSLIWbY

1:51:25　あやめちゃん
地図　https://maps.app.goo.gl/EUVFeQLwuWthZXVy9
住所　岡山県備前市西片上1432
URL　https://youtu.be/HZbciIvVkP8

うどんそば 広島 岡山 Udonsoba Hiroshima Okayama
https://www.youtube.com/channel/UCLR62h0m5rvt6qaeScNmBoA

#天ぷら #天丼 #広島グルメ

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります