220LBS of MEAT a DAY! The #1 YAKINIKU Shop in HIROSHIMA

220LBS of MEAT a DAY! The #1 YAKINIKU Shop in HIROSHIMA

Never gets old. Cutting up meat is fun. It’s to be #1 in customer satisfaction. Good morning! Thank you for coming! Today we’re visiting a newly reopened yakiniku restaurant run by a butcher shop. Manager Mihara-san worked 13 years at the main store before coming here to run this location himself. Alongside some of his most trusted team members. 7:40 a.m. Every morning, I put my hands together in thanks For a safe day of work for the team And for our customers that come in. So this is how I show gratitude every day. Morning! Look, look! Isn’t this cute? Wow! Watarigawa-san put one out, too! Aw, the same thing? But it’s a pumpkin, so that’s perfect! Here’s what you asked for yesterday. Thanks! Good morning! This place itself has been around about 15 years. I came here about 1 year ago Together with the team I got together We’re all still here today. Here’s your loads of lettuce. Dang! Thank you! I’m a university student. I started working here about a year ago Right when the place first reopened for business. Everyone gets along, so it’s super fun. The manager’s kind, the free meals we get are delicious So I don’t mind coming in to work at all! Now I’m gonna prep this meat. This cut is chuck roll (shoulder) From here we can get short rib (kalbi) Premium chuck Meat for gyudon (beef bowls) I’m gonna cut it up into those cuts now So we get tons of menu items from this one piece. I cut it all up myself. That keeps the purchase cost low. That’s one of our biggest strengths, really. This one’s 25 kilos. This is A5 grade Miyazaki beef chuck roll. We specialize in Miyazaki beef here. This part here is an excellent cut So I’m gonna cut that out now. This here’s the premium chuck. And this over here’s short rib (kalbi). The owner at the old location He’d always tell us to learn by just doing it. So I just kept prepping more cuts over and over And kept learning as I went along. I started part-time in 10th grade And got to learn all kinds of kitchen work And as I got better at it, that felt great So I thought maybe this is the job for me. I started working there full time. They started giving me more responsibilities. And I just fell in love with the work. After 13 years full time I opened this location. Deep-fried food prep I’m 16. I’m 19. 1st year in college. Are you busy with college? Yea, pretty busy. No, you’re not! Yes, I am! You have loads of free time! Classes keep me busy. You don’t even go! Yep, so busy. How long have you two been working here? I’ve been here a year. Me too. Almost a year. It’s fun. Super fun. For real. A great place to work. The staff all get along We’re close in age The students are full of energy. So we feed off that energy And can put more into our work. Mihara-san and I are close in age, too. So we really click. And our customers are all great people. This place is what it is thanks to Mihara-san. He’s blurred out, though! Hey, it’s all good! Mihara-san, want an onigiri? I do! But I’m busy now… Takuto-kun, say “ahh”! The manager teaches us phone manners and customer service Lots of little detailed things you can use at work in the future. I really feel like this part-time job Is teaching me things I’m gonna need when I start working full time. It’s my second part-time job. You guys? It’s my third. I’ve stayed here the longest. I didn’t last long at the others But it’s fun here, so. That’s it? No other reason? I mean, isn’t that everything? True! We said amazing things about you, manager. Stock prices are up, so…? OK, 100,000 yen for everyone. Woo hoo! Alright! Let’s make our customers happy again today! Let’s gooo! 11:30am – Open for Business Welcome, come on in! Extra large curry & rice! Pork Fillet Katsu Curry ¥1,550 (US$10) Roast Beef & Dice Steak — ¥1,420 (US$9.50) Welcome! Seared Karaage Chicken Mayo Rice Bowl ¥1020 (US$7.00) Katsudon (Pork Cutlet Bowl) — ¥950 (US$6.30) Roast Beef Rice Bowl + Soft-Boiled Egg ¥1,880 (US$12) + ¥80 (US$0.50) Sukiyaki Beef Rice Bowl ¥900 (US$6.00) Cheese Curry Doria (Rice Gratin) ¥1,300 (US$8.50) Roast Pork Rice Bowl ¥1,000 (US$6.50) Curry Udon ¥900 (US$6.00) Today I got the Seared Karaage Mayo Rice Bowl The sweet and tangy sauce is super good. I’m a local. I usually come for the tongue curry But I saw this on the menu today And it was love at first sight. The beef curry is pretty spicy so the rice can go pretty fast. How about adding a pork cutlet on top? Let’s do that. Pork cutlet on top, got it! Excuse me. Beef curry with the pork cutlet. Sorry, here you are! It’s heavy! How’s the portion size, okay? Looks good! The sauce coats everything nicely A hearty portion, great taste. I’m not really a regular…or am I? Maybe a wannabe regular? We’ve known the manager since he worked at the main store So we drop by a lot. He’s a hard worker. He said he wanted to open a place, so I’m happy for him. We come maybe once a month. Mostly to see the manager! Thank you! You cleared upstairs? All good. Good to go? Tables 9 and 1! Takuto! Yes? Here, the check, too. One regular beef bowl! Beef Rice Ball, Fried Chicken & Salad Basket Lunch ¥1,100 (US$7.30) I moved here and instantly loved this place. Been coming for about two years. Of course I love the food But also the manager’s young and super friendly. All the staff chat with you, too. So I come for the great vibe, too! Thank you, come again! Thank you! First time today? Yes. What did you order? The roast beef rice bowl. It’s good! It’s good! Arrange the customers’ shoes as they leave. Pork Fillet Cutlet Set Meal ¥1,200 (US$8.00) Lunch Set Menu Wait a sec! OK, thanks! Hinata-san! Hey, Senpai! Here you are! So many! Hello, everyone! Hello! Rice, right? Yeah.
-How many? Two.
-Let’s go! Need a strong one! This one’s heavy. I got it. Thankss! It’s heavy! See that guy prepping the tongue curry? He’s my dad. He comes about four days a week to help prep and wash dishes. He’s a lifesaver. There are so many dishes we couldn’t serve without him. We’re so lucky to have him. Now we prep it in the pressure cooker. This is all tongue. His father told us:
“I help out just because I want to make things a little easier on my son.
I’m a softie like that.” Hinata-san, check on the fried foods, please! What do you want for staff lunch? Fillet katsu pork cutlet and minced-meat. Thank you! Your food’s done-zo! Done-zo? Yup, done-zo! Dishwasher, please! Manager, can I grab some salad? Sure! Thanks! Hinata, me too. You don’t want salad? I’ll put it on another plate. (Slurp!) Ew, was that drool? Mihara-san, I’m gonna eat now. Go ahead! Manager, I’m gonna have my food! Thanks! No rice? I’m having a rice ball. Sooooo good! You think? It’s so good I might faint. Let’s hear from Blurred Boy…in a cool voice! This is the best…I’ve ever…had. Manager, I’m taking off! Thanks! See ya. See ya! Thank you very much! How do you approach working with your team? We’re busy every day So I’m really grateful for them. I simply can’t do it alone. We manage thanks to them. I’ve only got one set of eyes so There are many things I miss. But they keep track of things themselves. They’ll offer to run out to pick up supplies and stuff. I don’t even need to ask. I’m really thankful for that. I feel like they’re my kids sometimes. I want them to live each day to the fullest. Work hard but also play hard. Really make the most of each and every day. And that includes goofing off and having a little fun! Whatever they do, I want them to give it their all! No break between lunch and dinner prep. Butchering meat is definitely hard The quality changes depending on the cut Or how much force you use. But once you get used to it It’s actually crazy fun! It’s like putting together a plastic model as a kid It’s that kind of exciting feeling! Every piece of meat is unique! So I’m always like “Today’s meat would be great for this or that dish.” Never gets old. Cutting up meat is fun. And I get to eat yakiniku every day, of course! Even my license plate number is 29 (“ni-ku”, or “meat”!) That’s how much I love meat. This will be the lean beef for tonight’s yakiniku menu. Anything we can’t use for yakiniku We simmer into curry Or grind into hamburger steak. We make sure nothing goes to waste. On busy days, we butcher close to 100 kilos. It’s not too demanding physically Mostly we’re pressed for time. We only have 2 hours after lunch ends to prep for dinner. So we have to cram all the prep into those 2 hours. Yakiniku Dinner Menu Dinner hours start at 5:00pm. If I get an hour break, I can totally nap. Mihara-san naps sometimes, too. I can doze off for like 5 minutes sometimes, right? My goal is to become a preschool teacher. How about working here forever? No way. Yes way! Oh, no. Oh, yes! Nooope! 12 hours a day, 6 days a week! No way, no way! Nope! I see how hard Mihara-san works. He keeps going even when I’m sleeping. So that’s a big nope for me! (haha) Take this with the kimchi sampler. I’ll put it right here. Thank you! Thanks for waiting! Here’s your triple kimchi sampler. Hurry up! Watarigawa-san, can you do the grilled veggies? Long time no see, you two! This never happens! For real, it’s been ages. This guy clocks in around 6 a.m. His main job is a florist. So he works at the flower shop Then comes here and works till 11 or midnight. Over and over. He’s hardcore. Cut it out! So cool! Got an order—Reimen (cold noodles)! One Reimen! So cool, so cool! Once more, please! So cool! Don’t go making me do that! It’s a fun place to work! The work’s fun and the manager’s great! The meat’s delicious Everyone has fun here I think it’s a good place to work! Here you go! Thank you! Here’s a little something on the house. Enjoy! We even ordered veggies for once. Nice. Gotta balance it out sometimes. We come at least once a month. What’s your impression of the manager? He’s a hard worker. He never takes a day off. It’s amazing. He’s also a great businessman. Makes you want to come back again? It sure does. Thanks! I’ll take that. Could we get a spoon? A children’s spoon okay? Huh? Huh?! Wow, for me? (haha) Thanks! The manager skips breakfast and sometimes even lunch. I always tell him he’d better eat! I’m a bit older so I lecture him about it. I want him to eat! I even give him energy drinks sometimes. You tell him! (haha) Welcome! What about that sushi thing? Doing onigiri first. Tongue tip, kōne, premium fillet. This is the extra-special loin we just cut today. When it comes to presentation, I’ve got a lot to learn. I want to keep trying things, experiment more, and keep improving. With some help from others Like the florist who gets us flowers and greens for garnish We only serve meat we can feel proud of. So I want people to recognize how good it really is. That’s important to me. One order of bibimbap. Careful, it’s hot! Avocado wrapped in prosciutto. One medium rice. And one large rice. This one’s salted tongue. Thank you! I love yakiniku! I go to lots of yakiniku places, and this is honestly #1. The tongue is so thick Yet it’s light and tastes so good! I know, it really is! Oops, I burned it!
-It’s all good. Thank you! Thank you! Hurry, hurry, hurry! 9:00pm　Preparing meat when things are slow Let’s leave one table and one tatami room open. Got it. Sound good? All good. Leave the dishes to me! Let’s do table 9 first. He washes everything so carefully, every single day. He’s so fast it’s unreal. It’s not natural. (haha) What were your hobbies again? Drinking. Not that one! Drinking and working are my hobbies. Work is fun! If it wasn’t, I wouldn’t do it. 10 p.m. Closed for the night It’s closed. I’m not teasing them! We went ahead and checked, and it was closed. I told you not to! No, you didn’t! She came back here all like “heh heh!” I did not! Don’t treat them like you treat us! I’m heading out! Good work today. Thanks, see ya! What do you want for staff dinner, pork kimchi or chicken tomato stew? Definitely pork kimchi for you, right? I knew it!! So I’ll go with the tomato stew. Ok, it’s up to Nanami-chan. Nanami-san, for staff dinner do you want Pork kimchi or tomato stew? Tomato. OK, got it! Watarigawa-san, nice try! Come eat with me! You’re getting dragged into it! Should I feed you? I’m good, I’m good. Looks amazing. Let’s eat! Mihara-san, this is ama-zing! So tomato. So tomato? What kind of comment is that? All you can say is “It’s good” and “So tomato.” Nanami’s just over there eating quietly. Sorry, can you wash this, too? Sure, no problem. These facilities have been in use for about 15 years. Toast would go crazy good with today’s staff dinner. Totally. Wanna make some toast before we go home? Toast’s ready! Perfect! Perfect! Want some? I said no! Pushy, are we? (haha) I’ll have some karaage (fried chicken). Now you eat?! Have some! Hey, you should ask Mihara-san first! Alright! Let’s do this again tomorrow morning! Woo hoo! Thank you! Good work today. Until next time! Get home safe. Thank you! I’m off! Thanks, everyone. See ya, thanks! Huh? What? What are you doing? My bad! Later! Thanks! Good night! I used to go nuts trying to do all the cleaning myself But lately when there’s a lull, everyone jumps in to clean I can rely on them a lot more to help. 12:30 a.m. We served 123 customers for lunch today. The most we’ve had in one day, lunch and dinner combined is about 300 customers. It felt super rewarding. Of course we were wiped after the day but During the day the more orders came in, the more fun it was. Today both lunch and dinner were busy with customers. That leaves you with a great sense of accomplishment, of joy, in the end. But there are also those moments I reflect on and think “Could we have done that better?” If we tackle those one by one we can do even better. What I focus on most is Making sure customers leave with a smile. I feel strongly about that. My goal isn’t to be the #1 most profitable restaurant in Hiroshima It’s to be #1 in customer satisfaction. Making sure customers leave satisfied That matters more to me. Alright! Let’s call it a day! You must be exhausted! Our channel strives to share the skills of true craftsmen with the world and pass them on to the next generation. Our videos and products aim to showcase the appeal, pride and philosophy behind the artisans and their craft. If even one person watches this and thinks “Japanese craftsmen are awesome!” that’s already a step toward preserving Japan’s fading traditional crafts. That’s the mission of our YouTube channel. Thanks for your support!

This Hiroshima Yakiniku shop claims to be #1 and they do over 220lbs of meat a day at their restaurant! What is for certain is that they are super busy and that is certainly a lot of meat!!!

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🏠 Shop Name:ミートカネショウ 中広店
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0:00 Intro
1:21 Mornings begin with thanks!
4:20 Butchering a 25kg monster cut!
7:16 Part-timers having a blast!
9:19 What’s important as a working adult!
10:11 Lots of customers since opening!
13:30 Regulars rave about the shop!
16:24 The store is crazy busy!
18:14 Lunch staff meal!
20:00 Moved by the owner’s feelings…
21:07 Cutting meat is fun!!
23:38 Night service is serious yakiniku!
27:15 Way too fast!
29:29 “The best!”
31:03 Panic-level busy!
33:10 10 PM Closed
34:01 Staff meals decided by vote!
36:25 Smiling until the very end!
37:19 Thorough cleaning from ceiling to floor!
39:14 Highest satisfaction in Hiroshima

#yakiniku #hiroshima #広島グルメ