和牛ホルモン焼き５００円！商店街の片隅で営む鉄板路店に客が殺到する

和牛ホルモン焼き５００円！商店街の片隅で営む鉄板路店に客が殺到する

Ikuno Higashi, Ikuno Ward, Osaka City
14-minute walk from JR Teradacho Station Ikuno Ginza Shopping Street New store opened in 2023 Stamina Ichiban Owner on duty Sold out! Teppanyaki restaurant serving
Wagyu offal grills and fried rice . Worked at senior welfare facilities too. Prepared meals for hospital patients. Actually , on my way back from the bank, I
found this spot . Thought it’d be fun to do it here. A shop with this much frontage wasn’t available anywhere else in the
shopping street. Staff) It’s fate. Life is all about fate. Everything comes down to whether you can take that
step forward when fate presents itself . Grated Japanese mountain yam for
okonomiyaki . Amazing view . If you look
straight east, you can see Mount Ikoma .
Grate the mountain yam . If the shops faced each other, the view
wouldn’t be so great, but since it’s open, it feels refreshing . Japanese-style broth , flour… Even when I’m making a huge batch, it just
vanishes in a flash. It sells well. It smells great. Also, while doing this, it’s exercise for my body. Cooking takes
stamina. Stirring it isn’t just random stirring. You watch how much to stir the water, the
grated yam, and the batter to get the
right balance. It’s totally different from the start. I used to work bidding on Kobe beef at
auctions , loading two or three heads onto
a light truck and taking them to yakiniku
restaurants . I also made the sauce. Letting the dough rest. Polishing it thoroughly . Staff: Why is the shop name “Stamina
Number One”? People need stamina to live , right? To build stamina , you have to get it from
food . There just happened to be aホルモン屋 (offal
shop ) in this shopping district . I thought , “Can’t I do something with
this?” Grilling it on a hot plate and letting the
aroma waft out … I figured that might make customers
want to eat it. Off to buy supplies . Good morning. I’m going to get freshホルモン (offal) now . Arriving at the butcher shop . Using the freshホルモン from here is why we
can serve delicious dishes . Been here about 27 years now. Before that the old man ran it for about 60 years. Now I prepare it
for customers . We don’t grill this on a hot plate ; we soften it with sake and a pressure
cooker , then season it . That’s why people say our offal is
incredibly tender. Cooking sake . Shopping for ingredients other than meat . Back at the shop, resuming prep. Wash and de-stem the king oyster mushrooms
, onions , carrots , and bell peppers . Green onions , ginger , garlic . As it cooks, The aroma gradually
intensifies . Korean chili peppers, starch syrup, sugar, special sauce . Staff: “Is everything 500 yen now?” We set it at 500 yen because we thought
that’s an easy price for customers to pay . Dealing with change for 51 yen or 685 yen
feels like a waste of time . We keep going, thinking that if we can buy
ingredients and sell to customers , we can
cover rent and utilities, and maybe
something good will happen someday. As this simmers, the sauce coats
everything. The vegetables release their juices. The spring cabbage makes it incredibly creamy. After letting
it sit a bit , we whisk it up . This is used for the okonomiyaki batter.
batter. Egg. Add more cabbage. The noodles are from Ishida Seimen . Okonomiyaki can have soba or udon. Separate the noodles with water. Soba. Udon. Udon also goes really well. Chewy texture . Tempura bits. Pork. Bonito flakes. Open at 11:00. Wagyu offal grill 500 yen . Okonomiyaki
500 yen . Yakisoba/ Udon 500 yen. Fried rice 500
yen. Wagyu beef tail soup 500 yen. One customer arrives . Orders okonomiyaki . Crispy fried noodles and batter. Generous sweet-savory sauce. Enjoy~ Thank you . Richly seasoned with plenty of vegetables. Fried noodles. Thank you! Wagyu offal grilled is selling like
hotcakes . Thank you~ We have okonomiyaki udon and soba. Udon is chewy . Soba is crispy. Soba is good . Enjoy your meal. Another order for okonomiyaki soba. Here you go ~ Thank you . Phone order for fried rice. Customer) Do you make fried rice? Yes, we do! Order for okonomiyaki udon. I’ll pack it full for you . Thank you! Reservation customer ordering fried rice . This okonomiyaki is delicious. Also , I haven’t tried the oxtail soup
yet, but I hear it’s pretty tasty. Selling like hotcakes. Grilled offal order. Second time today . Saw it on YouTube and
Instagram . Got curious and stopped by . Black Wagyu beef offal. Enjoy~ You come often. Everything’s delicious, right ? Staff: Do you have a favorite menu item
? Probably the offal. The seasoning is great. Wagyu offal bento: 800 yen . Super tender offal. Sweet and savory
seasoning is delicious. Fluffy okonomiyaki. Soba: 500 yen. Crispy outside , fluffy inside. 7:00 PM. End of the day’s work starting at
8:00 AM . Cleaning in front of the shop . Good work today! Closes when sold out. A close-up look at a
popular local teppanyaki restaurant . (Every week) Waiting for Mon, Tue, Wed. Longing, longing. A lucky find if you discover it~ Hirano Honmachi, Hirano Ward, Osaka City.
8-minute walk from Hirano Subway Station. Located in a residential area like this… 14:30 One car arrives. Staff) Thank you for your patronage! Hello. The owner’s daughter starts preparations. Owner Takeda-san also arrives. Parent and child proceed with preparations . Staff: On operating days , do you always
assemble it like this? Yes! They assemble it with practiced hands. A neighbor shares some food . Staff: You really feel loved by everyone . It’s been a long time . Staff: How many years has it been? Over 55 years . Staff) How old were you when you
started? 30 . I’m 85 now . Almost done in 10 minutes. Started with my husband . He passed away when I was 60 . 55 years in business . Kushikatsu &
Doteyaki Takeda . Preparing ingredients. Customer) Still a bit early~ Hello ~ A bit early, huh… Just have a chuhai then . (Chuhai) Maybe I’ll buy some and go
home. No matter how fast I go, it takes 10
minutes. Preparing oil for kushikatsu and doteyaki
sauce. Finishing the most popular doteyaki. Also popular: karaage . The daughter prepares quail eggs,
ginger, potatoes, etc. Frying away one after another . A reservation for 4 people comes in . The menu changes with the seasons,
offering dozens of diverse items. One customer arrives . (Doteyaki) Is this ready? Give me 5 pieces . Thank you! This is for my husband (owner) today . Staff: Do you always buy doteyaki to
take home ? Now that it’s just me and my husband, we
take it home . It’s delicious. Try it sometime . Fry a large batch for takeout orders. Open Mon, Tue, Wed from 4:00 PM to 7:30 PM . 3:30 PM Opening time (may vary slightly ). The reserved party of four arrives.
Customer : I brought beer . We have it! Customer) We do!? Customer) But I saw on ‘Gourmet Alone’
they said you didn’t have any ! Customer) No soft drinks though .
Customer) Oh, I see~ Cheers! Ordered doteyaki, red pickled ginger,
scallion tuna, quail eggs, beef. While taking orders, they keep frying more . Bite into piping hot red pickled ginger . Ordered shishito peppers as an extra . Delicious ! So good! Staff: You’ve been waiting quite a while,
haven’t you? Finally made it? Weather and both (plans) didn’t cooperate
, you know . Staff: How was it coming? I’m glad. First off, this doteyaki is super
delicious. The most popular doteyaki sometimes sells
out within an hour of opening… The negi maguro is delicious too! Welcome! Takeout order. We cook takeout and dine-in orders
simultaneously . I’ve been coming here for ages, about 30-something years . Staff: What brings you here? Everything, really . The owner is such a nice person, always
treats us well . I think everyone around here
feels the same. We eat as a family. Everyone has their favorites,
so we buy a little of everything. Staff: How was it? Delicious~ It was the best ! Thank you! 4:30 PM Sinking my teeth into karaage , washing it down with beer… Staff: Do you come to the shop often? Not really. I just came for the first time last month
and fell in love with the doteyaki . Came yesterday too . Didn’t have dinner
today . Staff: You came yesterday and today? I came again today. I just craved the doteyaki so much. I’m taking some home today. I was thinking of getting five pieces to
go. Doteyaki . 17:00 Customer) Do you have ten pieces of
doteyaki? Ten pieces of doteyaki to go. Thank you! Thank you! We’re open Monday, Tuesday, Wednesday . Usually , after 5:00 , the doteyaki
sells out. But today we had some, so I thought I was
lucky . (Every week) I wait for Mon, Tue, Wed. If there are just two of each fried item , it’s enough for a family of four, you see.
That’s what I want . It’s loved by everyone . It’s the taste of the common people .
There are plenty of kushikatsu places, but they’re expensive. Eating at a stall… Staff) How much is one skewer? 120 yen. Can you believe it? 10 skewers for 1200 yen . Cheap, right? Cheaper than takoyaki . I come at least once a month. I have to come that often or I get so, so
homesick. First off, I love the food stalls . They
have this open-air feel . Everything tastes great. Doteyaki,
karaage… irresistible. Plus, fried seasonal ingredients… Thanks ~ Ah ~ That was delicious! Staff: How many do you sell in a day? Doteyaki ? I could make as many as you
want, but the butcher doesn’t deliver . Staff) So today, how many do you have? About 150. Owner) Welcome! Regular customer arrives. 5 doteyaki . Soft doteyaki. Ginger, sausage, potato, etc . Buys a lot . Buys more. Since it was slow today , they threw in
some chikuwa for free! I never get to talk to her, but that mom (the owner) is the same age as me. She calls me by
name . She only works Mon, Tue, Wed, so I look
forward to it . My favorite is the doteyaki. Staff) You bought a ton, right? She eats all this by herself! 6:00 PM Still bustling. Once I eat this, I can’t eat other
kushikatsu. I like pork tenderloin, but the auntie’s
is my favorite. No matter how much sauce you pour on it ,
it’s delicious. They also serve seasonal veggies, like bamboo shoots in spring. Having so
many varieties and feeling the seasons makes it delicious
. Only open Mon-Wed, and only if it’s sunny. It’s a lucky find if you get to visit. ~ The last customer leaves . Staff: Cleaning up every day must be
tough. Yeah, it’s tough. It’s work, after all . Every job is tough . We clean up together. Working together to dismantle. Finally finished. This was our close-up look at a family-run
kushikatsu shop, loved by locals for 55
years . Seeing customers enjoy the food I make
keeps me going. Shōnai Nishimachi, Toyonaka City, Osaka
Prefecture. Established in 1969. Koko-ya . Arrives at 6:40 AM. The owner of “Kokoya” handles the prep
work. This is macaroni and spaghetti for the
salad. Sea kelp. We clean the griddle every other day. It’s been 52 years since we opened . I was 24 back then, so you weren’t even
born yet. This is the second broth. We use it for
miso soup . We’re making the broth for oden. Thank you. The president of the greengrocer always
delivers our vegetables. Potatoes , daikon radish, and such. When I went back to my hometown in
Hiroshima, my mother loved these pickles
so much she asked me to teach her how to make
them. So I decided to offer pickles at the
restaurant. It’s been 20 years since we added them to
the menu. Seeing customers enjoy my cooking keeps me
going. Two boxes make 20kg. We do this prep once a week. Our customers love pickles. Red onions . The manager’s son runs the shop. Green onions . That’s all for the pickles . We let them pickle for about a week
(pickled in salt or soy sauce) . This softens the daikon radish. Now, let’s pickle these later. (Main
pickling process) These are pickles from a week ago. They’re delicious. Highly recommended. I personally recommend it. Snap peas . They go perfectly with mayonnaise. Daikon radish . Chikuwa fish cake . Thick fried tofu . Egg. Tofu . Grated
daikon radish . Grated yam . Okra . Thank you. Red pickled ginger . Simmered flatfish . Beer (large) . Tonpei-yaki omelette.
Your order is pork cutlet curry and
omelette rice . Welcome! Yakisoba noodles . Cheers! Cheers! Osaka City, Naniwa Ward, Osaka Prefecture. 5-minute walk from Osaka Metro Ebisucho
Station. Still retaining its old-world charm. Right
at the heart of Osaka’s symbol . The Shinsekai Market, with over 100 years
of history . 9:16 AM . The owner arrives for work. The owner’s
wife. They set up the stall . Staff : Does
the number of customers change depending
on whether it’s a warm day or a cold day ? About 90% are regulars, so it doesn’t
really matter, but foot traffic definitely changes. Staff) Is this stall the same? It’s empty now, but when we have a lot of customers , the owner above says we can use it . The stall next door also prepares to
open. The owner’s wife, who was drinking next
door before work , joins the preparations . Staff) Highballs for 200 yen is way too
cheap, right? Since this used to be a shuttered shopping
district, we were desperate to revitalize it and
attract attention . That’s why we priced things a bit lower . So in the early days , we only sold two drinks a day for 400 yen
total. It was hell. Two people working for 400 yen . Staff) How many do you sell now? We sell about 200 cups now. Lighting the grill . Staff) What kind of food do you make on
the grill? The grill is for hamburgers and preparing
things like chashu . Well, wagyu beef is the main thing . We make sure to stock up quite a bit for
both inbound tourists and regulars .
(Within the shopping district) Just our shop alone spends about 1 million
yen a year at the market . Beer for the wife. The shops lined up next door . “Idol Food
Stall” We clean this market . Staff) You come in and clean the whole market , then greet
people and do your shopping . Preparing the chashu . On busy days, this runs out in a single
day . 9:39 AM . Already quite a crowd. Staff) Isn’t a beer first
thing in the morning just the best? It really is the best. You get that nice
buzz. It’s not morning coffee, it’s morning beer . Staff) Is this pretty much routine now? Sometimes I drink here, but other times I grab breakfast over in
Nishinari before coming. Staff) Like a second bar? Yeah. “Get to work ! ” But since I’m the designated drinker and
the customers know it , no one tells me I drink too much. They actually ask if I’m not drinking
enough today. The owner goes out to buy supplies . He
also cleans the premises while he’s out. He goes around the neighborhood . Orders four items at the bakery. His wife watches the stove in the meantime . Staff: Is the chashu for ramen or…? We serve it as chashu . We sear it, then cook it at a low
temperature . We also order from Sakamoto, the butcher
shop . We always get the triangular belly and
pork belly here . We do a thorough cleaning too. We actively communicate with others
working in the same shopping district . The bread the owner ordered arrives . We buy it for 110 yen and sell it for
100 yen . People ask, “Why ?” Staff) Do you get most of your
ingredients from the market? Everything we can get at the market, we
get at the market. For everything else , we have no choice
but to buy elsewhere . Even things like cups and plates for the
stall , we get them from here too. The owner returns to the stall . A fragrant aroma spreads. He puts the cooked chashu into
heat-resistant bags. He does the low-temperature cooking . He buys additional vegetables . He buys two daikon radishes and two
bunches of chopped green onions . Staff: Does the owner often come
shopping? Oh yes, often . All sorts of things . Her gifts too ,
from here . Thank you. Much obliged! Thanks! Always grateful! Cheers! He’s a lively old chap . Staff) Everyone really likes the owner, huh? No, no, nothing like that. Nothing to boast about, but I do make sure
to clean and greet customers every day. He’s awfully quick. 11:54 , one hour before opening. First
regular customer arrives . Oden (3 items, your choice) 300 yen .
Super popular hamburger steak 400 yen.
Homemade chashu pork 400 yen . Ranran specialty! Chinchiro Highball 200
yen. Various shochu highballs 400 yen . Staff) Came to drink starting at noon? Well, every week! Weekends see regulars gathering steadily before
opening . Oolong highball, highball! We grill it on the hot plate to burn off
the oxidized oil clinging to it . Famous Chinchiro Highball: ¥200. If you
roll doubles , it’s ¥100! If you roll
doubles of 1, it’s free! No luck, no hair! Hamburgers too—mince, salt, pepper, wait for the chopped onion to thaw . Mix the ingredients . Regulars arrive. Toasts between regulars
. Gifts from regulars to the owners’ kids
. Owner: Thanks! You went out of your way ! The Wild Child Set! Getting hyped on Chinchiro Highballs . Beautiful! Over 40!? Wife: Don’t say that with the camera
rolling! Just say 28 or something! Regulars treat the staff too . Preparing konjac for oden. Soaking it in broth . Wife joins in with a highball. Shop owner also gets drinks from regulars
. Someone running a shop in the same
shopping district drops by before opening . Staff: By the way, what’s the name of
your stall? It’s called Century’s End Tea House… Even at 200 yen, you get a generous 500ml
cup . The alcohol is also properly strong . New regulars toast each other. Staff) First time here? First time. Staff) Why did you choose this place? My companion was drinking at the udon shop
next door , but I was late, so I couldn’t get in. First time trying the Chinchiro Highball . Double numbers means half price! Foreign tourists watching the regulars . The regulars treat them to
three highballs . 12:23 … Almost full before opening. Beef sizzles on the grill. Cooking and serving customers
simultaneously. Perfectly grilled! Drizzled generously with sauce, it’s done! Here you go!
Domestic Wagyu beef skewers 500 yen. The mouthwatering aroma of beef fills the
air. Regulars treat the overseas tourists. Even though they’ve just met, they’re
already completely at ease! A hamburger order comes in. Knead it thoroughly. Shape it. Grill it on the piping hot iron plate. Grill the frankfurters too. Frankfurters 200 yen . Super popular!
Hamburger Steak 400 yen Cut into bite-sized pieces with chopsticks . Munch ! Delicious! Satisfied faces. Probably gone in a day. On busy days , we go through 8 liters of
this in a single day. Staff) This for 200 yen? You won’t find
that at other shops, right ? We’re really aiming for revitalization. We just want people to come inside first . Making the oden broth . Ours? Just kelp,
bonito, and salt. No soy sauce, mirin, or sake . There’s a couple working hard for
revitalization, so we thought, “Hey, let’s support them
too.” Everyone’s super nice. It feels like coming back to a relative’s
house, right ? You eat this with the oden broth. Eat
it! You can buy mochi there and grill it . Just order drinks at each stall . The food stalls are obvious, but you can also get delivery from Mr.
Gonpei over there . There’s a pickle shop inside the market
too. If you say you’re eating at a stall ,
they’ll cut it up and put it in a
container for you . You can eat everything inside the
market. It’s like a food court, right? That’s awesome! You’re doing it again! There’s this Japanese sweets shop called
Nakayama Confectionery , right ? They sell it there? You get them to grill the mochi for you . Grill the mochi, and eat it with oden
broth. We were talking about how delicious
it is . They get it grilled to perfection , get the
broth from the owner , and the owner even treats the staff to
the dish . The regulars … I came up with this idea, you know .
The gentle broth and the aroma of grilled
mochi. Soaked in broth , it has a texture
like o-zoni soup, chewy and bursting with
umami . The regulars happily stuff their
faces . This is tendon and Wagyu fat, This fat goes into the oden. It makes the
oden taste amazing . We toast every hour. It’s almost time to
toast! Cheers~! We toast every hour. All of us here. We’re finally opening now. We have the customers lead the toast . A toast every hour . Livening up this shopping district again
today . Ranran . Thank you all for meeting us here . Let’s make today a great day! Cheers! Staff: Is this a famous thing? Once every hour. Though we skip it when busy . Opened at 1:00 PM . Started around the same time as Ranran. A little over two years now . The owner , who was drinking at Ranran
just now , is also preparing to open their
shop. A place focused on grilled seafood . Staff : Do you have many regulars? Yeah, we have quite a few regulars. The neighbors are friendly too, chatting
away with customers. Frying the gyoza . The satisfying sizzle of the gyoza
cooking. Before the gyoza are done, chili powder on
potato chips . Then the gyoza are ready . Plated . Perfectly cooked. Loaded with chili powder. A striking visual . Mao Zedong Spicy Gyoza 450 yen. A great snack with drinks. Staff: Do you mainly use Wagyu beef here? Menu looks like this: Wagyu Beef Stew 700 yen Beef Bowl 900 yen
Beef and Tofu 800 yen Staff: This (Beef Bowl) is the best
seller. People order this from morning .
Staff: Basically, once what’s here runs
out, you close? Yeah . Staff: How many servings do you sell in
a day ? We don’t make that much right now. Meat’s a bit hard to source lately. About 20-30 servings . Staff) So basically, once it’s sold out,
you close? It’s delicious. The flavor really soaks
in. Staff) What did you order? The 1000 yen set . A single dish and beer combo . Staff) How is it? The meat is tender. Really tender. You don’t even need
to chew. Old man here can’t chew much anymore. Kobe Wagyu Beef Stew – 700 yen . Rich flavor that pairs perfectly with
drinks. Melt-in-your-mouth meat is exquisite. Staff) This place is takeout only too ? Staff) So it’s okay to go to other
shops? Absolutely fine. Foreign tourists also visit . Staff: How does it taste? It’s really good! Another toast every hour. This time, tourists from Tokyo . Cheers . Staff: Is this your first time here? First time here. Staff) Why here again ? Just happened to be walking towards
Tsutenkaku, saw Shinsekai Street, decided to check it
out. Looked fun so stopped by. Can get a highball for 200 yen, super cheap, so I’m having one . Staff) It’s fun here, you can drink and
hang out . You make friends, People who drink a lot. They’re constantly exchanging info
about good spots. Everyone’s from different areas, genders,
ages, but they gather like that to share info . Hamburger orders come in . Grill them just like hamburg
steaks . Perfectly cooked. Sand them between buns sourced from the
shopping arcade. Drizzle sauce for flavor . 15: 00 Toast! The chashu prepared this morning is slowly grilled. Sauce is applied . Salt and pepper are added, topped with
green onions, and it’s done . Salt and pepper are added, topped
with green onions, and it’s done .
Homemade chashu: 400 yen . Grilling it last gives it a fragrant
aroma. The pepper adds a nice accent. When you
bite into it , the umami bursts out . This person runs the operation of this
food stall street . This is shisha,
tobacco shop. Since knives aren’t allowed at the stalls,
we rent a space to prep. Preparing daikon radish. Daikon bought at the shopping street this
morning. Carefully trimming the edges . Enough for two daikon radishes . Staff: Did you originally work in the
food service industry? I’ve been running my own business since my
early twenties. I only worked as a salaryman for three
years. I’ve opened several shops over the years. COVID hit us really hard . I had shops in places like Umeda too, but it was incredibly tough. Staff) What was the trigger for starting
Stand Ranran ? They were recruiting to revitalize this
shuttered shopping street market . We
applied, and apparently about 90 others applied too. They hired our silly food stall . From there , we worked with the
organizers on how to activate the area . Of course, even after going home, I
talked about nothing else with my wife. We started with a toast, just on a whim
and momentum . Surprisingly, the response was great . From there, Instagrammers, YouTubers,
and customers just exploded from there . The beautifully marbled pork belly we
sourced that morning ! We hit peak rush. The shop owner’s daughter enjoys it with
the customers . Gradually , the stalls pack up . We start our own cleanup too. The real charm is at night. Lights out at 6:50 PM. Let’s go with LOVE I LOVE YOU in our
hearts . Cheers! The wife heads home first We pack up all the chairs and tables . It’s different from a typical food
stall, right ? Regular stalls don’t have a kitchen. Basically, having this setup is a huge
help. The whole scene changes, doesn’t it? Honestly, it’d be great if we could stay
open until night, but still… at this hour, hardly anyone
passes by. It was a wonderful shop , loved by the
town and its customers, helping liven up
the shopping district . Osaka City, Nishinari Ward “Okonomiyaki
Den” A popular spot where you can enjoy
teppanyaki at reasonable prices . Den Special : Crispy outside , fluffy inside! It was delicious, satisfying! I only meant to have one beer, but I ended
up drinking two. Pork Soba, Salt Soba – delicious! Delicious! Nishinari Ward, Osaka City, Tsurumibashi
2-minute walk from Hanazono-cho Subway
Station Established 2006 Okonomiyaki Den 13: 55 Preparations for the evening
service are underway. Owner: Established in 2006 , now in its 17th year . Worked at about 3 teppanyaki restaurants and condensed the best aspects of those 3
shops into my own place. The theme for cooking okonomiyaki is ”
crispy outside, fluffy inside . ” The teppan grill is super important for this, and I put a lot
of effort into the ingredients . Only during a certain period in winter ,
from November to around April, Osaka unami We use “Osaka Senshu Matsunami Cabbage”
for okonomiyaki . Osaka Senshu Matsunami Cabbage It has a
strong sweetness perfect for okonomiyaki,
becoming even more delicious when heated . Making the okonomiyaki batter Preparing the beef tendon Boiling it removes excess fat . Open at 4: 30 Open. Table seating and tatami rooms . Den Special ¥1740 Salt Soba ¥980 Dotonbori Yakisoba ¥1080 Raw Soy Sauce
Yakisoba Udon ¥860 Negiyaki Pork ¥990 Mixed Tororo
Okonomiyaki ¥1380 Wagyu Diced Steak ¥1410 Five-Vegetable
Stir-Fry ¥640 Wheat Flour , Yam, Squid , Pork, Shrimp , Scallop Suji-kon Den Special ¥1,740 Tender simmered beef tendon . Crisp
cabbage and generous okonomiyaki sauce are
the best… Comes with two shrimp ! Special Menu! Mixed Soba ¥1,300 The aged yakisoba noodles had great chew
and elasticity… 17:31 Five friendly girls arrive . Pork Mochi Cheese Ball, Pork Kimchi Ball,
Raw Soy Sauce Udon. Cheers! Kimchi, Mochi , Raw Soy Sauce Yakisoba (Yuzu-flavored) Sorry for the wait. Pork kimchi omelet , pork mochi cheese omelet , vegetable-packed champon yakisoba. Five international customers arrived . Den Special, squid pork omelet, salt
soba, diced steak , mixed vegetable
stir-fry, beef tendon scallion omelet,
squid pork soba . Tonkotsu-style ramen yakisoba. Wagyu diced steak, mixed vegetable stir-fry . Two customers arrived . Salt soba delicious. Delicious! Very good. Wonderful! Squid Soba, Mixed Soba Roll, Squid Ball, Pork Ball. 18:48 Staff) Do you come often? First time. Found you . Intriguing place . (Ordered) Beef tendon kimchi omelet,
mixed grated yam omelet, salt soba. Delicious . Cheese corn omelet . First time today.
Heard it was delicious . Den Special. Thought it was pricey at
first, but eating it, it’s worth it . Comes with two
whole shrimp . Delicious, satisfied! I meant to have just one beer, but I ended
up drinking two . Here’s the Mixed Grated Yam Omelette. Here
you go~ Making garlic rice . Garlic margarine . Garlic chips. A group in the back is toasting too! Oh man, looks so good~

0:00　生野区）スタミナいちばん
地図　https://maps.app.goo.gl/X56pXbNa3kdNa4fH9
住所　大阪府大阪市生野区生野東４丁目７−１２
URL　https://youtu.be/CopZSbZaLKk

27:41　平野区）【臨時休業】串かつ・どて焼き 武田
地図　https://maps.app.goo.gl/AXtBFMK7nLATCRZ26
住所　大阪府大阪市平野区平野本町１丁目５
URL　https://youtu.be/iQitKV-uc8o

49:08　豊中）ここや
地図　https://goo.gl/maps/V5Ai7xtjPHVwEhKa6
住所　大阪府豊中市庄内西町3-5-10
URL　https://youtu.be/XdwYuKBNIyw

1:29:17　浪速区）スタンドらんらん
地図　https://maps.app.goo.gl/qzMCTGjmZnUVA4A79
住所　大阪府大阪市浪速区恵美須東１丁目２０−１０ 新世界市場内
URL　https://youtu.be/Bfm9L0PvPgs

2:00:29　西成区）お好み焼き でん
地図　https://goo.gl/maps/mKhNDcb379vHqYcy8
住所　大阪府大阪市西成区鶴見橋１丁目５−１８
URL　https://youtu.be/3vVYPmXMie4　

#鉄板 #屋台 #焼きそば #お好み焼き #関西グルメ

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