薪の炎で焼く！お母さんの心温まるお好み焼き【神戸・高砂】

神戸の隠れた名店で、特別なお好み焼き体験ができます。お母さんの温かさと薪の火力が生み出す、チャンポンモダン・そばめし焼き。ボリューム満点で、薪でじっくりと焼かれたお好み焼きは、お腹いっぱい幸せな気分で帰れること間違いなしです

*■高砂*
https://maps.app.goo.gl/JAhJDbJSARWJVfge7
兵庫県神戸市兵庫区和田崎町3丁目4-9
和田岬駅から徒歩4分

*■チャプター*
0:00 神戸 和田岬駅
1:32 高砂
1:42 メニュー
1:53 モダン焼き
4:42 薪を使っているお店は珍しい
6:01 かき焼き（1,000円）
10:04 ちゃん玉（すじ）
11:35 そばめし
13:17 常連さんとのやり取り
18:25 アップル
18:53 アホな店やから、ごめんな
21:24 薪の火加減
22:54 ちゃん玉（950円）

■チャンネル登録
http://www.youtube.com/channel/UCWjWNu8yxjCbxouT73qS6kQ?sub_confirmation=1

*■地域ごとに分けました*
・東京

・大阪

・兵庫/神戸

・福岡

・広島

・京都

・高知

・台湾

・韓国

■チャンネルの成長と共に、更に多くの素晴らしいお店を皆様にご紹介できるよう、
ぜひメンバーシップにご登録いただけると大変助かります。

皆様のサポートが、これからも美味しい情報を発信し続ける原動力となります。
今後ともよろしくお願いします。
https://www.youtube.com/channel/UCWjWNu8yxjCbxouT73qS6kQ/join

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#神戸グルメ #お好み焼き #老舗

Next time you come back, I’ll tell you various things. That doesn’t look good on your face. Sorry, It’s a stupid store. I always tell jokes to my customers. It’s nice. People come here because they like you. I feel impatient, but if the okonomiyaki isn’t cooked, there’s nothing I can do.

I’ve been running the store for 64 years. I am the third generation It’s a tough job. It’s a lot of work to prepare I have to peel everything from the shrimp. Even though it’s not a very profitable restaurant. Thank you. Famous restaurant that cooks okonomiyaki with wood You can also feel mother’s warmth

A small restaurant with about 8 seats Sometimes closed temporarily for the owner’s medical checkup Okonomiyaki from 700yen The first customers are a couple who lined up before the restaurant opened Modern-yaki She’ll start making the modern-yaki. Each one is carefully baked one by one Modern double Modern yaki contains beef or pork

He ordered beef tendon Conversation with customers is one of the pleasures They were talking about cooking and the customer’s husband is a good cook. I wish I could have one of your homemade lunches. His son’s lunch box. Her husband is making it. There is a griddle at home!

And a white coat, just like chef in a store! Oh my, a married couple… A couple with an age difference How old is you? I’m 62 years old. You’re still young, you want a wife. Up at 5:00 to eat our own food We start preparing food from 6:00 a.m.

Takasago’s griddle is made of wood. Wood is very hot, so it cooks very well. She knows where the high and low temperatures are. If it’s all hot, it’s going to burn. When done baking, move to a low temperature place Firewood is stacked outside the store

I can’t chop the wood so I can get just the right size I can put more wood in the firewood when I burn it. It’s not that hard, but cleaning up afterwards is hard. It’s hard to clean the inside of the chimney and the ashes I’ve been cleaning chimneys for a long time.

My son’s friend does this kind of work. They come to clean every time… for free. Welcome! Where’s your sister today? Oyster cake (1,000 yen) Chantama: “Beef tendon” or “Pork”? Removing large green onions Always ask the customer to choose between beef tendon or pork before making okonomiyaki. Shrimp, octopus and squid go in

Chan tama ready Soba-meshi (900 yen)　 Are you days before pay-day? Then okonomiyaki is cheap. Drink called “Apple” It doesn’t taste like Apple, but it is called “Apple”. It’s sweet. It goes with Okonomiyaki. Unique taste I’m sorry, it’s a stupid restaurant. I always tell jokes to my customers.

It’s nice, isn’t it? People come here because they like you. It’s no fun to eat without talking. Oliver, okonomiyaki sauce Dream Worcestershire Sauce Q: Isn’t it difficult to get the wood to burn? It’s not that difficult. I’ve been doing it for so many years, I’m used to it.

When the fire is gone, it’s harder to burn. I throw it in every time. I can tell the condition of the wood by how well the okonomiyaki cooks. If the heat is too low when the noodles are cooking, you won’t hear the sizzling sound. Q: Are most of your customers locals?

They come from far away on weekends. Even on busy weekends, customers will wait for it to bake. Because there’s quite a lot of takeout. If I tell them what time it is, they will come and pick it up at that time. Chantama (950 yen) Lots of big octopus, shrimp and squid.

Seafood broth is transferred to the okonomiyaki dough, creating an exquisite flavor. I hope you will try it! She was busy baking all the time. Champon modern (1,000yen) It looks delicious.