信じられないカツ丼ラッシュ！驚異的な注文量を華麗に回す極みのどんぶり職人たちに密着丨Japanese Street Food

0:00 たけふく
URL https://youtu.be/8GZYtTbmivE
地図　https://goo.gl/maps/wdb4fth5oYKGNjTR7
住所　兵庫県西宮市田代町1-49

1:09:09 富士屋
URL https://youtu.be/Vki9abt0NvY
地図 https://goo.gl/maps/thUzGiHxwzdfECea8
住所 兵庫県神戸市東灘区住吉宮町2-17-3

1:50:48 ちゃっぷまん
URL https://youtu.be/b5K5FrMNa8g
地図 https://goo.gl/maps/EVzEW9aWNrPoCMSD7
住所 兵庫県神戸市中央区中町通4-2-23 神戸タウン B1F

うどんそば 兵庫 京都 Udonsoba Hyogo Kyoto
https://www.youtube.com/channel/UCm9X4pcqEdPlW7lIYzWGEQA

#カツ丼 #お好み焼き #パスタ

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Pork cutlet served on top of rice with egg triple Katsu-don triple. Double bowl of pork cutlet and curry. Delicious. It’s already great! It tastes like a local favorite. Hyogo, Japan Since 1970, Takefuku That’s 80 pieces. There are about 90 sheets in the cardboard box I just put in. That’s about two boxes.

No problem Signature menu “Katsu-don” (pork cutlet bowl) 930 yen bowl of rice topped with pork cutlet and served on top of a bowl of rice Udon soup stock 10:00 opening Katsu curry with egg and pork cutlet on rice. Katsu curry with tamago and pork cutlet on top of a bowl of rice.

Pork cutlet on rice topped with egg Katsudon with double eggs. Pork cutlet and curry bowl, pork cutlet rice bowl, and tsukimi udon noodles. Katsudon with pork cutlet and rice topped with double eggs. Pork cutlet rice topped with curry and egg Curry pork cutlet served on top of a bowl of rice Tsukimi udon

I guess I’m a repeater. Can you always eat this? I’m katsu curry with egg and tamago Delicious. Katsudon and Tanindon. Taninudon Zaru udon, katsu curry udon, and tannin udon. Other people’s udon Zaru udon Pork cutlet served on top of rice with egg triple Katsu-don triple.

Katsudon is a bowl of pork cutlet served on top of a bowl of rice. Katsudon with double eggs. Gyokusui Double katsudon Katsu-don without negi, Gyokusui Pork cutlet bowl topped with curry and pork cutlet Curry pork cutlet served on top of a bowl of rice Tozi-don and katsu-curry-don. Gyokusui

This is the first time I’ve been to your store. Delicious Oyako-don Omelet with additional egg Oyako-don double, tsuji-don. Tamago-don, tamago-don. Two pork cutlet bowls Bowl of rice topped with curry and pork cutlet Udon noodles with wakame seaweed A little thin noodles Looks delicious I’ve never been here before

The color of the eggs is amazing. Delicious. Brand-name eggs with dark red yolks, produced in Kyoto, Japan. Pork cutlet curry with egg and double egg Customers arrive one after another It’s the first time they’ve come to the store It’s already great! It’s so good! Very crispy and crunchy Eggs are very tasty Kakuni-don

Take-out, katsudon all double 2 Katsudon double 4. I’ve been coming here since I was a student. I’ve been here more than 30 times. I usually order Katsu Curry Udon and I often have katsudon with pork cutlet on top of rice It’s delicious. Double katsudon Pork cutlet and curry bowl Katsu-don double, katsu-curry-don.

One regular katsudon. A katsudon, a katsudon-tamago, and a katsudon-double. Takeout available This is about the fourth time you’ve been here. I always order katsudon. It’s delicious. Small rice Curry udon Wakame udon noodles. Kakuni curry bowl. Kitsune udon Kakuni rice bowl with curry and egg I’ve been here many times I usually have katsudon.

Today I made kakuni donburi It tastes like it’s loved by the locals. It makes me feel at ease. It’s delicious I usually order katsudon (pork cutlet served on top of a bowl of rice) The eggs are delicious with a totally different color. Delicious. Kamonan udon Tanindon toppings Cutlet Oyako udon Meat bowl

Strangers’ rice bowl, large Tamago tasty, right? Double bowl of rice topped with pork cutlet and leeks Kakuni udon noodles Oyakodon and Katsu curry with Tozi-don By roux In curry-Tozi-donburi After enjoying katsudon first with separate roux I eat it with katsu curry on the way I come here about once a month.

When my parents used to bring me here. the restaurant was still less than half the size. It’s a lot bigger now. 3 minutes walk from the house Because of the volume It comes often. Can you do a double curry? Yes, you can. Two pork cutlet bowls and one curry udon

Two pork cutlet bowls and one curry udon. Okame udon Katsu-don toppings all W (large, egg, cutlet) 1,480 yen Curry udon with pork cutlet 950 yen Kakuni Donburi 850 yen Closed at 3:30 p.m. Staff lunch time. Katsu kakuni donburi and mix What do you want? Oyakodon with double egg Light rice and Gyokusui please

Tanindon I will clean up the day’s dirt Tanin udon Other person’s bowl of rice Kitsune-don Katsu-don Niku sui Kobe,Japan Since 1985,Fujiya 5:50 a.m. Mother who founded “Fujiya” The famous “Bokkake” made by the mother from Nagata ward. About 78 servings Because there’s a lot today Second landlady

Udon noodles will be sold by reservation only on the first and third Mondays Fujiya Son of second generation proprietress Early in the morning, late at night I advised my son not to take over the store. We’re in our 37th year in business. I guess when I was 16 or 17.

I’d go to school and come home and help out at the store. Boil the beef tendon for a long time, then season and cook again. The beef tendon cooks about 12 kilos a week No one else is allowed to cook. Basically, I cook it. People from Izumisano and Nagoya also come.

Customers are half from the community and half from other places. For us, the customer is the same. Whether you’re a famous person or not Even ordinary customers. A customer is a customer. I used to be a single mom. Raising a son, a daughter.

Because of this place, customers called my children Ken-chan, Akina-chan, and so on. So I think that’s why these kids grew up so straight They come home from school to this store. Eat dinner here. Do your homework here. I grew up here. Young men and women used to come here to eat.

They got married, had kids, and they still come. We’ve been connected for a long time. I go to the market to buy now. We buy all our seafood there When I was in elementary school, my parents owned an udon shop.

I was told by my mother to go collect the bowl of udon noodles. I’ve worked there since first grade. I was half forced by my mom to help. I had been cooking with them since the first day they opened. But now that I think about it

I think this restaurant helped my kids grow up straight. They all helped me. So, I appreciate mom. This is an octopus used in the store Natural oysters The bakery I always stop by on my way home from the market The proprietress used to be in the cleaning business

I thought about which one to quit. I decided I had to do a store. That’s where things might have changed. I can tell when to turn it over by the sound of it baking. I can’t say it with my mouth. It’s like my body has already memorized it.

It’s funny when you’ve been doing it for 30 some years. Fukuhara Noodle Factory, which stocks udon noodles Heading out to deliver udon noodles Wife of the landlady’s brother Morning preparations are finished, a short break at a favorite coffee shop The granddaughter of the landlady The son’s wife is from Vietnam

They have been married for seven years Preparing shellfish from the market Making okonomiyaki dough Octopus Shrimp Squid Cabbage Green onion Konjac Octopus Beef tendon Raw beef tendon Pork I also eat udon, okonomiyaki, soba, and modern yaki They come about three times a week.

Even if it is not on the menu, we will make it at the customer’s request. Today we have a reservation for oyster, so I cook oyster as well. Regulars come for the oysters at Fujiya Beef Lung Tempura Shellfish(calld Oogai) Kimchi Deep-fried beef intestines/potato

It’s so good, I can eat three of them. I really want to eat more The landlady needs to shell it. That’s the hard. Homemade hormone sauce Toss the noodles in the leftover sauce from the hormone. The store serves thin udon noodles. Most of these udon noodles will be sold by reservation.

So I’m really thankful that people are buying from us every time. Udon noodles with curry Negi-yaki（Beef tendon） /Tako-Modan-yaki （Beef tendon and egg double） Kobe, Japan Cicadas chirping in the background Summer’s hottest day Near the Minatogawa shrine Kobe Rapid Transit “Kosoku-Kobe station This time in the underground shopping center of Metro Kobe

Walking forward, 2 minutes on foot… Spaghetti specialty restaurant Chapman. Famous spaghetti store with bombastic spaghetti 🍝 The staff starts preparing the restaurant First thing in the morning, they start preparing to boil the pasta Pasta for use in the restaurant Taking a large quantity of noodles in hand 5 kg of pasta per bag

Boil 15 kg of pasta for lunch use Boil this 15kg pasta one after another Then, used for spaghetti (Neapolitan) Preparing tomato sauce Melting butter Next, grated garlic Chopped onion Italian tomatoes Italian tomatoes totaling 15 kg or more In a food processor Making a paste Tomato sauce from previous day heated Finished this yesterday

After lightly skimming off the water Add tomato ketchup (to finish) Beautifully candied onions Then we add the tomatoes that have been made into a paste Simmer for a few hours Tomato sauce This sauce is used for Neapolitan (tomato pasta) Neapolitan pasta with lots of special tomato sauce “Neapolitan”. Then preparation of meat sauce

Found the hamburger Removing hamburger from meat sauce Transferring heated meat sauce to warmer Add hamburger topping to it Hamburger steak used as topping +250 yen to ask for Then, hashed meat sauce Same for the warmed hashed meat sauce Put in incubator Left ,Center: meat sauce, Right: hashed sauce

This sauce is Om Napo (omelette rice & Neapolitan) sauce. Looks like the pasta is ready Noodles are cooled in ice water Transferring those noodles into containers The preparation is settling down We are about to open. 11:00 a.m. Opening. Inside the store Seating at counter Condiments on table Menu list

Size small 300g to extra large 600g Same price for different sizes. Various toppings Start of cooking First, Napo bacon (large 500g) cooked Bacon cut into thick slices Tomato sauce poured generously over Toss with noodles serve the noodles on a plate Potato salad as topping there And thick-cut bacon

Napo bacon (large 500 g + potato salad topping) Next, extra large meat sauce (600g) Large meat cheese (500g) Baked well Noodles with savory flavor Drizzled with special meat sauce 600 g of extra-large meat sauce Powdered cheese Customers with powdered cheese to taste Meanwhile in the kitchen, Meat cheese (large 500g) take out

Plenty of cheese on top Meat cheese (large 500g) Many customers take out Then, extra large omeunapo (600g) cooked The change to this extra large size (600g) is also Amazing cosmetics with no extra charge Cooking a “melt-in-your-mouth omelette” next to the chef. Omelette with half-boiled egg Cover this with extra large spaghetti

Then top it with a generous amount of Homemade hashed meat sauce is poured over it Parsley Omnapo completion Omnapo (extra large 600g) The owner cooks with both hands as more orders come in Covering the eggs… I got a little hole… The owner will be quick there.

Additional eggs are added to complete the dish. Paying attention to the appearance of the food You can feel the owner’s consideration. Thick-cut bacon in one hand Putting that bacon on the Omnapo Omnapo (400g medium + thick slices of bacon topping) Face out of fluffy omelette spaghetti

The kitchen is slowly getting busier and busier Finishing up the Spaghetti with fried egg (large 500g) Place a fried egg on top. Spaghetti with fried egg (large 500 g) Noodles replenished Behind the stove, a pile of pasta. Using seven pans at the same time in the kitchen to handle the cooking.

The owner of the restaurant cooking, weighing the noodles in the back. The long awaited “tamapepe”! I’m going to serve it. Then omnapo x 2 servings cooked Om Napo one done Finish another one Another egg done Left: Tara-chan (small 300g) Right: Omnapo (medium 400g) Tara-chan (pasta with cod roe sauce, extra large 600g)

(Female staff) Tara-chan, please Meat bacon (large 500g) topped with thick-cut bacon Cooking continues Spaghetti one after another Finishing up one after another Neapolitan (large 500g) Then, Om Napo Again, omnapo Omnapo orders won’t stop Omnapo (extra large 600g) Then, meat cheese (large 500g)　 Meat spaghetti topped with Topped with cheese

Cheese on top with a burner melting the cheese on top Meat cheese (500 g large) Even during business hours Boiling pasta one after another Oil The boiled noodles are packed into boxes At lunchtime, businessmen customers are noticeable Customers ordering large (500g) (Female staff) Welcome – hello! (Female staff) Would you like 5.5 (550g) today? (Female staff) 500 grams, yes, sir. (Male customer) Thank you for the food (Owner) Thank you (Female staff) Thank you very much. We look forward to seeing you again cod roe sauce Neapolitan ingredients are set Working together Proceeding with cooking at the same time Starting to serve the tara chan

Meat eye balls (400 g medium) Still busy in the kitchen After you, it will be 500g of Napo bacon If you’ll excuse me (Male customer) 500 grams (Director) 500 grams? (Male customer) 500 grams! I will eat! (Male customer) I will eat! (Male customer) Yay!

Homemade seasonings “Sansho raayu” (Japanese pepper oil) is poured on top Then make omnapo (450g) melting the cheese with a gas burner Om Napo 4.5 (450g) cheese. Excuse me, sir. Size change omnapo 450g Topping cheese Finally, napo cheese (large 500g) Finishing touches Staff）Please be careful, this is a hot dish! Staff）Enjoy yourselves. Customer）Oh!

Napo cheese (large 500g) I always do this Napo cheese I recommend it. It’s so good! (Director) (Amount of noodles) 500 or 600 (g)? (I always choose) 500g or 600g. I’ll let you choose. (Director) Can you eat? I will eat it! I’ll leave work alone and eat.

This customer also I put special raayu on it Like raayu and chili peppers (Director) The aroma is amazing Isn’t it amazing? It’s insanely delicious. Bon appétit! Delicious! Delicious! Ah! Many customers order larger sizes. The kitchen continues to be busy With fluid coordinated play Finishing up at high speed

Cheese is melted on the burner Finishing meltingly. Cooking and serving customers at the same time. so much cheese you can’t see the spaghetti Om Napo (mini 220 g. topped with grilled cheese) Welcome. Please wait here if you like. I can’t help but want to take a picture and a photo

The combination with beer is also irresistible A bite of pasta and a quick beer 🍺. Full of businessmen customers at lunchtime Gentlemen, during your lunch break Gutsy spaghetti 🍝 Orders coming in one after another The busyness continues New orders from the front Noodles set Plenty of tomato sauce

Cooking from front to back side to complete the dish. A lot of used pans Because of this number of pans a large order that can be fulfilled Like juggling He juggles two frying pans A truly divine performance Two medium Neapolitan (400g) Finished!

Spaghetti with fried egg (large 500g) and ome Napo (small 300g) cooked The colorful kitchen is a sight to behold Finishing up the omelet napo and Spaghetti with fried egg Left; Omnapo (small 300g) Right: Spaghetti with fried egg (large 500g) In the heat of the moment Serving orders Here you go! Neapolitan 400g!

I asked the customer what he thought It’s a complete meal. If I eat too much spaghetti, I’m not motivated to work. A very satisfied customer… ♪ Spaghetti heaped high like a mountain Makes the customer smile You can’t even see the meat sauce. A lot of cheese Using the burner skillfully with both hands

Can’t see spaghetti with cheese Cheese is melting fast Sorry for the wait It will be 400g of meat cheese Meat cheese (400 g medium) More meat cheese orders come through On top of the meat sauce More than enough cheese Two people melt the cheese. Meat cheese (400 g medium)

Next, “extra large Spaghetti with fried egg” and “extra large omnapo” are coming through. Extra largeSpaghetti with fried egg(600g) Spaghetti with fried egg(extra large 600g) Then, Omnapo extra large (600g) and Medium (400g) cooked Finishing the serving with a flourish Spaghetti finished one after another First, Omnapo (extra-large 600g) Finishing up Omnapo (extra large 600g)

Omnapo (extra-large 600g) Powdered cheese and Tabasco on top Hot spaghetti. A big bite of spaghetti… Omnapo’s orders are still coming in. I wonder how many servings of spaghetti a day will be served… Om Napo (small 300g) Blissful hashed meat sauce is poured poured into omelette omelette Making mountains of spaghetti high and high

Fluffy eggs wrap spaghetti Finishing with quick coordination The walls of the store are full of cartoons Then cooking tamapepe (mini 220g) In the residual heat of the frying pan Finishing up the eggs Finishing the tamapepe to take home For take-out with a handwritten message. Tara chan♡♡! Thank you!

A female visitor comes to the store Cooking support comes in from the side Baked to a golden brown Spaghetti Eggs melt in your mouth semi-cooked. The spaghetti is placed on top of the egg. Om Napo (small 300g) Toppings more vegetables Omnapo, extra vegetable topping. Thank you for waiting!　 400 grams of Neapolitan.

Clerk asking if he needs an apron. Caring for the customer The customer taking a picture first (Director) Wow, that’s big Yes. Surprise! (Director) (Is this) your first time here? I’ve been passing by (in front of the store) for a while. I was curious about it. I thought I would come when I wanted to eat a lot Sprinkle some cheese on it. to change the taste. We too would like to experience the bliss of spaghetti We want to experience it 🍝

Meat sauce Eggs and cheese fries meat spaghetti Size: Medium (400 g) Topped with “grilled cheese” & “hamburger steak”. and a hamburger steak. Purchase OmNapo (400 g medium) and Napo cheese (400 g medium) First the “Napo cheese” is ready Putting the cheese on top Bacon topping is ready

Crispy bacon slices are placed on top of the spaghetti on spaghetti Cheese and bacon. sufficiently seared. Finish with pepper Then finishing the second item Slowly simmered Put a hamburger steak on top Put cheese on top. Burned on the burner Put a fried egg on top of it Thank you for waiting

400 grams of spaghetti with cheese and potato meat Napo cheese 400g. Napo cheese (medium) topped with thick-cut bacon 1230 yen Meat spaghetti with egg and cheese potato (medium) Topped with grilled cheese, chunky hamburger steak 1560 yen A busy day for Chapman still going on!