驚愕の爆量チキン！鮮やかな鉄板さばきが炸裂するワンオペ店主のお好み焼き店が最高すぎた丨Amazing Wok Skills in Japan

0:00 鉄板食堂 マッキー
URL 　https://youtu.be/-wJD_uMgEEs
地図　https://goo.gl/maps/e9BDA6U6ugtNvi1CA
住所　兵庫県神戸市中央区上筒井通1-1-3 1F

32:10 小麦の実り
URL　https://youtu.be/1k2vheR0FA4
地図　https://goo.gl/maps/CdatDmZiYGL36Cvo9
住所　兵庫県神戸市灘区下河原通3-1-3

1:09:52 もちもちうどんの巌流島
URL　https://youtu.be/gqY39l5WQ2A
地図　https://goo.gl/maps/LNCt9NNqJwzrondG7
住所　兵庫県姫路市飾磨区付城2-152

1:55:33 神戸市 東部中央卸売市場 食堂
URL　https://youtu.be/lOFpuqspes0
地図　https://maps.app.goo.gl/yjKLUwHAmVGChu1PA
住所　兵庫県神戸市東灘区深江浜町１−１
　
うどんそば 兵庫 京都 Udonsoba Hyogo Kyoto
https://www.youtube.com/channel/UCm9X4pcqEdPlW7lIYzWGEQA

#お好み焼き #チキン #うどん

※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

Kobe, Japan Makki You started the restaurant six years ago. I’ve been working in okonomiyaki restaurants ever since I was a student. My mother loved okonomiyaki restaurants. She used to take me with her. I decided to do what I love to do for a living.

When I thought about what I liked, the first thing that came to mind was okonomiyaki. I’ve been doing this for over ten years. I was inspired by a Jamaican dish called “Jerk Chicken”. But it’s a little different than that. So I named the chicken “Macky Chicken” after my restaurant.

In addition to okonomiyaki, many customers eat chicken. Especially good with beer and chicken Chicken seasoned with herbs, spices and vegetables Come to the store early in the morning. Finish my morning preparations. And then go swimming for an hour or so, just to get a little bit of time before it opens.

I finish getting ready first thing in the morning and go for a run in the mountains. Do you basically work in short sleeves and short pants in the summer already? Yes, because the kitchen gets very hot. I often think about fixed concepts.

I have my own store and my own place to express myself. I want to convey what I can in addition to the food. I think it is different from business these days. Beef oil cake okonomiyaki with pork Open at 12:00 Pork okonomiyaki Shiso and cheese topping. Hormone yaki, please. Beef hormone Olive oil

Sinewy meat and konnyaku Beef tenderloin modan yaki topped with an egg Doro-Sauce Natto and egg yolk Negi-yaki Natto with Egg Beef omelette with cheese SAPPORO beer Cereal rice Makki chicken plate, double meat Hot sauce Nada-ku, Kobe-shi Hanshin Main Line Oishi Station Along National Route 2 Komugino Minori

This blender used to belong to a restaurant “Ashitaba” which was in front of JR Sumiyoshi Station. Since my father is a mechanic, I asked him to repair and assemble this shabby machine which was sit in a warehouse. It was 18 years ago when I opened the restaurant. ‘hand-made noodle making machine’

He steps on the dough to bring out the chewy texture. I’m going to mature the dough for one more time. I step on the dough 3 times in total. “I will leave it for 30 minutes or more.” Konjac Daikon Eggs Tofu cooked rice seasoned chicken “I marinated it from the day before.”

“It’s the main dish.” Chikuwa Our broth is made of mackerels, round herrings, auxis rocheis and dried bonito flakes to taste. I’m sometimes asked to teach making udon by the board of education. I go to about 2 to 4 elementary schools in a semester. I hope someone will want to become an udon chef.

Flour He trained at a restaurant “Kanaizumi” in Marukame-shi. He spreads the round dough into a square shape. Forming the dough into a square will make the thickness of the noodles even and easier to cut. When you freeze it, some cells will be crushed, and the “Umami” will escape.

So, I don’t freeze it to keep it fresh. You can have the chicken breasts “Tataki” (Seared over hot coals). Grated daikon Oden Open Kashiwaten (Chicken tempura) menu Fish cake green onion green onion, fish cake “1.5” It’s big Tonkatsu egg Here’s the pork cutlet bowl. Egg “Come on, egg udon.”

Here you go. The perfect timing. “Welcome, 5 people.” ” please ” Welcome! “Katsutoji is here.” We got to cook a bowl of mini beef bowl. “Kashiwaten (fried chicken)” Kashiwa teishoku 850 yen welcome Here’s the rice ball. Thank you. Tonkatsu Thank you Welcome Thank you welcome “Here’s your order, takikomi set meal cold 1.5”

“Takikomi set meal, 3 Kashiwa set meals, one rice is a lot.” “You waited a long time” Almost ready. Set meal 3 is 1 large rice It’s a cutlet tempura bowl Welcome “udon.” cold soup “The tempura udon is ready.” “It’s Kake-tenpura udon.” Thank you Welcome Here’s the mini beef bowl. fried chicken

Thank you Udon Chikuwa tempura Grated daikon Grated ginger White sesame,lemon “Egg udon” Kake udon topped with tempura (Separate serving available) Kashiwa tenzaru udon tsuyu Japanese beef offal dipping noodles Bittyukogen chicken oyakodon It’s so huge! The size is amazing! This is for 1050 yen (excluding tax)! It is extravagant!

The udon hasn’t arrived yet, Auntie. The udon comes with this (set meal). Customers stunned by the overwhelming volume of the set meal Wow~That’s amazing! (Customer) That’s amazing! Hmmm! Oh no! Delicious… and udon noodles, too. Delicious udon noodles （udon noodles are sticky! Hyogo,Japan Town with central role in southern part of Himeji

5 min. walk from Eikaho Sta. on JR Sanyo Honsen line Established in 2009, Ganryujima, sticky udon noodles 9:00 a.m. Owner arrives for work. A day at Ganryujima begins Ganryujima’s kitchen Kelp Ganryujima, owner Yuji, 48 The owner, who is also a sushi chef

First thing in the morning, starting with sharpening knives for processing fish （The sharpest blade (of a knife) is the one that gets caught in the fingernail. It gets caught on the nails. And that’s how I check (the sharpness). Preparing “raw tuna,” a popular dish at Ganryujima Fresh raw tuna

Fresh raw tuna is used for sushi, yama-kake-don, maki-sushi, etc. Carefully removing the meat from the tuna sinew from earlier The meat is used to make the famous “tetsubi maki” (iron fire rolls). Izakaya is located right next to the udon shop (Director) What is the relationship between the two restaurants (Ganryujima and Katsudo)?

Originally, we had an izakaya (katsu) first. Next door is a cake shop owned by another person. I had a cake shop next door. He’s moving and he’s vacating the store. I was wondering if we could do something for lunch They opened the walls and connected them. (Director) Is that right! With your permission.

The store is designed to allow customers to go back and forth between both stores Udon store and izakaya combined in one store The soup stock is made by Yuji’s brother’s wife (For the dashi broth) urume-bushi, soudagatsuo, saba-bushi and honko I use blended dashi broth. Vinegar for sushi rice.

It’s got sugar and salt in it, so it’s like dissolving that. (Vinegar is) I’m trying to make it taste strong. It’s important to keep the balance with the ingredients. The rice is “Koshihikari” from Tanba Homemade potato salad served with set meals Cucumber Ham Salt Mayonnaise Seasoning is at the discretion of the proprietress

Soy sauce, mirin sugar Fish from the market arrived (Owner) This is a salmon Half a salmon Homemade tartar sauce Pickles Tartar sauce on a set meal. Tartar sauce is used for “Chicken Nanban” and other dishes. yellowtail (Director) (Where do you get your fish from)? Fresh fish stores and markets and

Here and there in a nice place Making “furikake bonito” made with dashi broth Dashi broth gara of bonito (Photographer) Until (water) is gone? Yes, until it’s somewhat dry. Sugar Soy sauce Sake (Photographer) It smells so good! The smell alone is enough to fill me up

The tsukudani (food boiled in soy sauce and dashi broth) that comes with set menus is a hidden favorite Self-service tenkasu (Owner) At first our brother (on the side) started the izakaya. Then he invited me, He said, “Why don’t you try it? He said, “Why don’t you try it?

And then the place next to the tavern (became available) I was wondering if we could do something for lunch. （I started (an udon shop). My parents (used to) run a sushi restaurant. We were a family of cooks. And that’s where the sushi came from. About the time I was in high school

For lunch (my siblings and I used to go there all the time) There was a good udon restaurant The udon there was the best. My brother asked the udon shop to teach him how to make dashi broth. to teach him how to make the broth.

I’m not using it as it is. I’ve arranged it a little bit and taken it over. I was taught there. (That restaurant closed three or four years ago) I used to go to my favorite old udon restaurant and the soup stock I inherited the rice from my parents who owned a sushi restaurant

Sushi and udon: the roots of Ganryujima 11:30 a.m. The restaurant opens. Table seating Counter seats Tea, cold, tenkasu Seats with children, seating (Staff) please (Staff) pickled tuna, one fox (Staff) Yamakake, cold one. Fish are processed to order. (Staff) Excuse me, it’s yamakake donburi (Staff) Excuse me, it’s a marinated tuna bowl

(Staff) Please add sauce to your favorite Please pour some sauce on it and enjoy! Tuna bowl set with raw tuna on top of a bowl of rice 1180 yen (tax included) (with udon noodles) Bowl of rice topped with marinated tuna, 1,180 yen (with udon noodles)

Each set comes with udon noodles Dashi broth is boiled one cup at a time Kitsune (udon noodles) with a set of marinated tuna bowls Kitsune (udon) in set Set of chilled udon noodles The set comes with regular size udon One cold one with shrimp tempura bukkake (Staff) Yamakake cold

Specialty: Making Tekkamaki (iron fire rolls) Big leaf Tuna fillet to be placed on top Negi (green onion) Highest tetsuwamaki Luxury nigiri-zushi set Customers who cannot enter Ganryujima are guided to Katsudo The restaurant is already full (Staff) One conger eel kelp (Staff) One chilled parent-child

(Proprietress) The first sushi Kitsune (udon) is one ball plus one You can take it for me… It’s hot (be careful) Kelp (of the set of the strongest iron rolls) Kombu udon noodles, one ball plus In the kitchen of Katsu, grilled and fried food is cooked Increased beef yakiniku set meal

Meat is also processed to order Oyako-don: a bowl of rice topped with chicken and eggs Authentic oyakodon with domestic chicken Anago (conger eel) grilled to order Putting the sauce on the conger eel Showa beef curry udon (Izakaya) full of life, full of life. Anago-ten (conger eel tempura), extra large at 35 cm.

Anago tempura rice bowl set Anago-tendon that does not fit in the bowl. Anago tempura comes with both sweet sauce and tempura sauce. (Staff) Anago donburi with kombu udon noodles Thank you for waiting Kelp udon with anago (conger eel) （I’ve never been here before. (Director) Okay.

I saw that someone uploaded it on social media. （I was aiming for (the store). (The size of the conger eel) is huge! (Director) The size is amazing! Amazing! It comes with soup stock. and tare (sauce) is also included. You can have two flavors.

Oanaago tempura rice bowl set, 1,298 yen including tax. People would come here if the volume was this big. (Director) (Did you decide on the order)? (director) I had a hard time deciding Much troubled (Director) (Chose) What was your decision? I was thinking about eating conger eel.

(Director) How about Oyakodon is a bowl of rice topped with oyako Delicious! The eggs are also very tender Furikake made with dashi stock With dashi broth bonito Probably making tsukudani (food boiled in soy sauce) Delicious Yes, chilled Ebi-ten bukkake Kama-tamago with one Two salt karaage set meals (Set of udon noodles) both cold

Toriten kamatama1 Karaage2 Both are chilled All cooked from scratch when ordered Crispy chicken tempura set meal with udon noodles Chicken tempura 1 go Anago wo iku ikimasu Fisherman’s seafood bowl Still a long line outside Karaage set meal for one. Shio-karaage set meal (cold udon noodles) Neighborhood.

You’ve been here for quite a while now. Whenever I have a day off or something, I’m always here. This boy says, “Today is Ganryujima day.” (Director) Love the fried chicken set meal? (Director) Do you love it? When I come here, I I always choose the “fried chicken” set meal.

The seats are always full. (Director) I was surprised We usually always start lining up around 11:20. Delicious! Very tasty. And the volume, too. It’s a lot of food. Everyone is satisfied, right? Kama-tama udon Chicken nanban (Started going to the restaurant) It’s been about 15 years. (Director) (The store) was just built or something

Maybe that’s about the time I think they’re here. The broth is delicious! That’s value for money! This store’s The soup stock is delicious and Maybe they use bonito flakes from the dashi broth to make furikake. I think they make furikake from the dried bonito flakes that they get from the soup stock.

It’s really delicious! （It’s a long way from home. Makes me want to eat it Luxury nigiri-zushi set (1,298 yen including tax) Croquette set meal Auntie hasn’t gotten her udon yet. The udon goes with this, and this… No way! Customers surprised by the overwhelming volume This udon comes with another one of these!

Wow – that’s amazing! (Director) Croquettes plus I see it comes with udon noodles The broth is delicious (Director) The dashi is still delicious Udon noodles go down your throat too.

This croquette, even if I made it by hand at home I can’t make it taste like this even if I made it at home. Yeah, these croquettes are delicious. Yum! It’s delicious… ♪ (The sushi was) fresh and beautiful! （My first impression (of the sushi at this restaurant) was

Made from the dashi stock Homemade furikake This is delicious. This is really good Ganryujima gozen ladies lunch This is it for 1050 yen (Director) For 1050 yen. This is the set? Ganryujima gozen ladies lunch (1155 yen) Increased beef yakiniku set meal Shio karaage set meal (cold udon noodles) It’s insanely delicious!

(Director) It looks delicious Fried rice with Udon noodles (eaten together) Udon noodles (served alone). (Staff) Kaisen fisheries bowl. (Customer) That’s amazing! Fisherman’s seafood bowl set (with udon noodles): 1,518 yen Hmmm! Oh no! It’s insanely delicious! (Director) (Is the fish) fresh? The fish is so fresh!　 Yes, it’s delicious! Delicious! Well worth the trip!

This is a delicious seafood bowl. (Director) Do you come here often? It’s my first time. Your wife’s parents recommended this place. And they told me yesterday. I said let’s go and (came) Delicious… and udon noodles. Udon noodles are delicious （udon noodles are sticky! Sushi ikimasu-sushi (I’m going to eat sushi) Satisfaction

(Director) Everyone is ordering sushi. You’re asking for it Yes, everyone is having sushi Sushi is delicious ♫ (Director) As for why you asked for sushi? I already recommended it for lunch. Since I came all the way here, I thought I’d ask for a recommendation. It’s delicious! (Director) Is it delicious? It is delicious!

Delicious! (Director) Was it delicious? What YouTube are you watching? I’m watching this udon soba hyogo kyoto ch Thank you for watching! How about “Thank you for the food?” Strongest iron roll set, 1,518 yen. Cleaning done after lunch time Preparing for evening tavern business Udon shop ends here for lunch

(Photographer) All the orders are made from scratch, right? made, right? (Photographer) Not cut (in advance) or something like that Yes, yes, yes. （It’s going to take me a little bit of time (to provide it) We don’t have any cut-offs or anything like that.

If you’re cutting fish or anything like that. That’s how much it deteriorates. I’m not going to cut it after the order is placed. （We’ve been doing that since we opened. (Director) Were you (originally) a businessman? (Originally) I was a businessman My brother wanted to open another restaurant.

So I thought, “Well, I’ll help him out. That’s how it all started. I didn’t think my father the vinegar and the rice that we’ve combined over the years. I never thought I would do it. (Director) Father, are you pleased or not? What do you think? I don’t know.

(Director) (From your father). Do you say anything to you? I struggle every day. lol Kobe , Japan Kobe Eastern Central Wholesale Market A close look at the cafeteria in the market Niigata rice Mirin (sweet sake) Making miso soup mirin (sweet cooking rice wine) Miso soup – sea bream (Ara-jiru)

Flatfish, kampachi, sea bream, etc. Using fish scraps(Ara) And then we add the “fish scraps(Ara)”. The broth is simmered for 6 hours Omelets are baked Dashi soup Mayonnaise Mirin (sweet cooking rice wine) Boiled eggplant ginger Hana-katsuo (dried bonito) Daikon radish simmered in soy sauce Eggplant with Chinese dressing Eggplant with Chinese dressing Spring roll

Spring roll Fried yam Handmade croquette Deep-fried stuffed eggplant Deep-fried stuffed yam Spring roll Potato bacon spring roll Handmade croquettes (4) 350 yen Stuffed green pepper Enoki mushrooms wrapped in bacon Asparagus wrapped with bacon Salt Stuffed bell pepper Teriyaki sauce Deep-fried stuffed lotus root Ingredients for tsukune-don Stuffed bitter gourd Stuffed bitter gourd

6:08 a.m. Miso soup is ready Tofu Katsu-don (pork cutlet served on top of a bowl of rice) oyakodon (chicken and egg on rice) Sesame oil Cold noodles (sesame sauce) 400 yen Cold chuka noodles 650 yen Ingredients for pork teki-don(pork steak) Teriyaki sauce Gochujang (red pepper paste)

Bowl of rice topped with pork and salt sauce 550 yen Pork teki donburi 550 yen Tsukune donburi 550 yen Mentaiko (cod roe) Takana Mentaiko takana gohan 550yen Mentaiko shirasu rice bowl 550 yen Deep-fried eggplant White onion Green onion, shiso Myoga Ginger Fried chicken(karaage) ginger Chicken cutlet 400 yen Chicken Nanban

Bento (with miso soup) 750 yen Tempura fried rice shrimp sausage fried chicken tomato Fried rice set 550 yen Dry Curry Chicken rice Potatoes Omelet rice set Curry set (Photographer) Mostly homemade? (Proprietress) Mostly. (Proprietress) I do, and it’s like I’m teaching chicken gizzard Grilled chicken gizzard with salt Fried Chicken

Eggplant with Miso Dengaku 400yen Fried squid with fluffy yam 450 yen Steamed chicken Chinese pickles Steamed chicken with soy sauce 400 yen Steamed chicken (with Chinese pickles and salt sauce) 400 yen 9:06 a.m. Salt kelp Seedless plum Salted mackerel mackerel To the rice as before mackerel is broken up and mixed in

Rice with grilled mackerel and pickled plums 350 yen Making inari sushi “White sesame” Shirasu (dried young sardines) Vinegar Shiitake mushrooms Fried bean curd Ground floor market The cafeteria is operated by “Kobe Uoyu Co.” This is what we’re going to handle now. This is a sea bream (Director) From where? This is Ehime Prefecture.

Brain clamping Nerve clamping Now I’m going to pull this nerve out. Electric scale removal Ehime “Kampachi” About 3 kilograms. Kampachi Returned bonito from Miyagi Prefecture Returned bonito from Miyagi pref. “Bonito” Ara-jiru served in the cafeteria This is the bastard halibut Bones and And this is the snapper bone.

(Director) Is this what is used for the Ara-jiru? Yes, it is. The “ara-jiru” is made by simmering the fish for 6 hours. “Ara-jiru” is served at the diner. This is squid. Now I’m going to process it and make it into sashimi From Shizuoka Prefecture Kinmeidai(sea bream) Scallops. Scallops. This is abalone

This is abalone This is a truck in the middle of the night They bring them in alive. Roughly around midnight or so. About this time (the fish) are shucked And in our case, we take it to the cafeteria. (Director) The ones you processed that day? Yes, yes.

Taking the processed fish to the cafeteria Fish processed at the market. Used to prepare seafood bowls and other dishes Tuna Squid tai (species of red Pacific sea bream, Pagrus major) Japanese amberjack (Seriola quinqueradiata) Octopus Tuna Scallops Sashimi deluxe set meal: 1,500 yen *Contents vary depending on availability

Sashimi set meal 950 yen *Contents vary depending on availability Kaisen-don Kampachi Bonito sea bream (Sparidae) octopus Tuna Scallops Kaisendon 950 yen Sandwich making Tonkatsu (pork cutlet) Fried shrimp Chicken cutlet sandwich Fried Shrimp Tartar Sandwich Chicken Katsu Sandwich + Thick Fried Egg Sandwich + Karaage Set 450yen Bento box lunch box 450yen

The finished side dish Getting ready for delivery Making this quantity in about 4 hours Delicatessen and lunch boxes to be delivered today about 50 cases or more Heading out for delivery Arajiru soup cooked for 6 hours Scrape through colander Thick seafood soup Further rubbing soup ginger We had thick arajiru for breakfast

Wakame seaweed Green onion (Proprietress) I knew it, grill it and drop the unwanted stuff Then I cook it in a pot for about 6 hours It makes a very thick soup.　 There are no other seasonings in it. You definitely don’t need a soup stock like miso soup! Drink it. Sansho (Japanese pepper) Ichimi

We had a breakfast of thick arajiru A short walk from the 2nd floor parking lot… 7:00 a.m.　 Store opens … Daily set meals are 750 yen 4 types to choose from (Male customer) Spring roll and minced pork cutlet set Miso soup Sauce on top Daily set meal: 750 yen (spring rolls with shrimp and beef noodle , minced pork cutlet set) (Male customer) The volume is amazing! Definitely makes you full! Delicious and! (Male guest) Fried soba noodles (Staff) What would you like? (Male customer) Fried soba noodles Fried soba noodles cooked(Age-soba)

Thicken with potato starch Number 3 is ready! Number 3, please. Age-soba noodles 750 yen (Director) Where do you work? (Male customer) Downstairs! (Director) Down there! (Male customer) Market! Fish delivery. He comes out at 9:00 at night. Dinner, lol. Chicken Nanban Homemade tartar sauce Number 2 is ready! Daily set meal: 750 yen （Chicken Nanban) (Director) The volume is amazing!

(Male customer) I’m buying it because of the volume (male customer) potato starch Age soba noodles (large portion) (Director) A great quantity (Male customer) They always make a big serving! (Director) Can you eat in the morning? (Male customer) I can eat in the morning, I work at 2:00! It’s dinner, this is dinner. Dinner!

When I get home… It’s time to go to bed. (Director) Is this a big serving? (Male guest) Yes, always Udon noodles have two (2) balls in them. （This is medium size rice.

(This is the size of this restaurant.) If you call it a large size, it’s like this. this is what it looks like When we say large (size) this is what it looks like After work, I eat a bowl of rice and have a meal after work to keep my energy up for tomorrow.

Ordering takeout (Proprietress) Yes, I’ll place it! (Female customer) This looks so delicious! (Director) It’s a big size! (Female customer) This one is attached, too. (Director) For 750 yen! 750 yen for the two together Tororo konbu Green onion Omelet with egg 550 yen (Male customer) Good-bye~ (male customer) chop suey

A plate full of “chop suey”. Number 5 is ready! Daily set meal (chop suey) 750 yen Fried shrimp tartar sandwich (miso soup) 750 yen (Director) Adult children’s lunch! (Director) Fried shrimp and fried chicken and . (Male customer) Meatballs~! (Male customer) Yes, delicious! (Director) The amount of vegetables is amazing! (Male customer) The ingredients are really good. They use only the best ingredients! Good food at a reasonable price They want to feed you a lot of food

That’s the best Stamina-roasted jalami Bean sprouts, chives Sweet and spicy sauce Gochujang (red pepper paste) Stamina grilled halami and homemade croquette (Staff) Number 2 is ready! Number 3 is done! (Staff) Here you go. (Male customer) Here you go! 11:45 p.m. More customers are coming in

Customers from the general public come to the store. During business hours and in between preparing the food Chopped Spanish mackerel (Male guest) Sashimi set meal with rice and Miso soup, please. (Proprietress) (The rice is) medium size? (Male guest) Yes. 950 yen for this volume… Sashimi set meal 950 yen

(Male customer 1) I’m from Himeji! (He’s) from Nishinomiya! I’m going to Kyoto. Because of work. I was wondering if we could have dinner together. I knew there was a market here, so We’re going to have lunch at the market. I mean, we’re going to eat (Director) Was there a deciding factor?

(Male customer 1) The sashimi. Tororo kombu (kelp with grated yam) (Staff) Number 4 is done! Kelp (udon noodles) 550 yen Number 11 is ready! Daily set meal + ara-jiru 850 yen (grilled harami and homemade croquette) Customers taking cold Chinese food from shelf Cold Chinese noodles 650 yen Bento orders come through

Miso soup” is attached to the lunch box. Bento with miso soup 750 yen Bento orders come in one after another Bento (with miso soup) 750 yen For takeout Cold yellowtail tataki Large leaves Red onion Many takeout customers Many visit (Female customers) Thank you (Female customer) Thank you for the food.

(Director) This is 950 yen, right? (Male customer) Cheap! (Director) It’s cheap! One customer after another comes into the store People line up at lunchtime Bonito tataki Seared wild yellowtail (Proprietress) No. 9〜. Ponzu Daily set meal: 750 yen (set of bonito tataki and seared wild yellowtail) (Female customer) Delicious and the fillets are large!

(Male customer 1) Cheap! (Male customer 2) It’s cheap! I can tell you that. (Male customer 1) That’s 750 yen! (Director) 750 yen! (Female customer) One cut is super big! (Male customer 1) That’s big! (Proprietress) Chicken Nanban~ Daily set meal – 750 yen Chicken Nanban (Director) Lunch break ends at 1:00?

(Male customer 1) That’s right. (Director) It’s going to be just in time (Male customer 1) Yes, that’s right. It’s so good, they come to eat it. (Director) Oh man, I’m just gonna… We’ve got 15 minutes left. Gyuudon (beef bowl) Tamadon (bowl of rice topped with a bowl of miso soup) 550 yen Many ordinary customers come to the restaurant at lunch time (Staff) Number 23 is ready! (Staff) That’s 2,250 yen (Male customer) Yes Sashimi deluxe set meal 1,500 yen

Daily special set meal 750 yen (Set of seared bonito tataki and wild yellowtail) (Male customer) Today is extravagant in the afternoon, but I’m so happy! (Female customer) More than enough for one serving (Male customer) Yes, it’s about three servings (Female customer) Very tasty! (Male customer) I am happy.

Actual meal (Director) Sashimi deluxe and Actual meal (Director) Tempura set meal (Staff) Number 13 is ready! (Director) Yes! Please do it! Tempura set meal, 850 yen 850 yen. Comes with 13 pieces of tempura Shrimp sea bream (Sparidae) Sashimi deluxe, 1,500 yen 37 slices of sashimi Large volume Tuna Hamo Squid sea bream (Sparidae)

Octopus Scallops Squid