怒涛のちゃんぽん注文ラッシュ！夫婦が繰り出す“爆速鍋振り”がヤバすぎる！

怒涛のちゃんぽん注文ラッシュ！夫婦が繰り出す“爆速鍋振り”がヤバすぎる！

Amagasaki City, Hyogo Prefecture
“Chinese Restaurant Ten-yu” Orders from “Doro-chan” and “Ama-chan” flying all over!
Crowds rush in for their signature dishes! It’s insanely delicious! A flood of orders handled through the couple’s teamwork—
Today, we follow their busy day! Amagasaki City, Hyogo Prefecture Standing along Route 2—
“Ten-yu, with 27 years of history” 8:58 AM
The owner and his wife arrive Owner of Chinese Restaurant Ten-yu
Mr. Tomonori Hamada He pours the soup prepared the day before
into the pot Soup ingredients Glutinous rice Wife
Ms. Misako Hamada Cutting carrots
into heart shapes Director) Heart-shaped?
Mr.Hamada) Yeah (laughs) Mr.Hamada) Carrots for sweet-and-sour pork and eight-treasure-pot dish Director) Do you always wear gloves? Mr.Hamada) She (my wife) helps me with that (laughs) Director) Your wife opens them and puts them on for you?
Mr.Hamada) Exactly (laughs) Mr.Hamada) Even though I have short fingers Wife) His fingers are thick!
Mr.Hamada) You’re noisy! (laughs) Cutting pork Director) Are you drawing oil from the meat?
Mr.Hamada) Right! Drawing out the pork fat Mr.Hamada) (In French) It’s like bouillon
Add bouillon to the pot Mr.Hamada) Then I crush it all together at the end Mr.Hamada) I thought it could work at our place too There are no rules when it comes to cooking Cutting chicken Seasoning the karaage
“With ginger” Mustard Director) Is that karaage?
Mr.Hamada) Yeah, karaage Coating pork
with potato starch Egg Mr.Hamada) It was the first time, so there wasn’t much water, right? This is the step to soften the bones Director) What were you using to crush it?
Mr.Hamada) This wooden block? Mr.Hamada) If I used a tray, I’m the only one who can do it. But when it gets busy, I ask my wife
to do it sometimes She can’t do it. But with this (wooden block),
you just have to lift it up Director) Is it really heavy?
Mr.Hamada) Yeah, it’s heavy! Director) Do you think I could lift it?
Mr.Hamada) Give it a try! Mr.Hamada) You can lift it with one hand Director) It’s pretty heavy Preparing steamed chicken
“Ginger” Chicken Prepping meat
used in fried rice and other dishes Add sauce and salt
to pork back fat Soy sauce Ground meat Remove the chicken Remove the pork Further crush the chicken bones Add the soup from earlier as well Simmer the soup even more Director) What do you care most about? Mr.Hamada) Definitely the soup. You’ve got to make it original. I use pork backbone, you see? And there’s marrow in the spine, right? Normally, people remove that. They say it makes the soup cloudy if you don’t. But wild animals— when you watch them on TV— Lions catch zebras, right? They say the first thing they eat is the spinal marrow. They even use that in French cuisine, apparently. I read that in a manga, actually. And I thought, “Ah, I see!” So I figured, if it’s usable, why not use it? Not because I don’t want to waste it, but because I want to try what’s possible. The char siu is finished cooking. Mr.Hamada) For fried rice and tamagoyaki filling. It’s “fake roast pork!” (laughs) There’s this oil called A-fat (back fat). You know the back fat “chacha” style oil? It has back fat and coarse ground meat in it. Have you seen my T-shirt? The owner changes into work clothes. Time to cook the Mapo mince. Preparing the meat
for Mapo tofu. Ground meat Ginger Chopping the ginger Whole Sichuan peppercorns Fermented black beans (dou-chi) Mr.Hamada) Coarsely chopped ginger and Sichuan pepper—
it’s the good, expensive kind! (laughs) And fermented black beans too. Mr.Hamada) You mustn’t burn the Sichuan pepper. You mustn’t burn it, but it has to be stir-fried. Mr.Hamada) You’d think it wouldn’t be okay
to put it in that hard, right? But it’s totally fine. Ginger Add garlic and
two types of doubanjiang (chili bean paste) Gochujang Tianmianjiang (sweet bean sauce) You’ve got to be careful with the Sichuan pepper and the black beans. Add the sautéed ground meat from earlier. Director) The meat looks kind of dark? Mr.Hamada) It’s dark, right? Making gyoza filling
“Ground meat” Salt Chili pepper Ginger Lard Grated ginger Soy sauce Garlic chives Cabbage Sesame oil Preparing the squid Peeling off the membrane Prepping fried rice Daily lunch set – 800 yen Opening at 11:00 Customers arrive right after opening Staff) Sweet and sour pork set, one Ama-chan! Staff) One Ama-chan set! Staff) One Doro-chan,
and one Doro-chan set! Orders for “Ama-chan” and “Doro-chan” keep coming in Cooking the sweet and sour pork set Warming up dishes at the same time Sweet vinegar sauce Sweet and sour pork set Cooking four servings
of Ama-chan and Doro-chan Wife) Here’s your Ama-chan Ama-chan Now finishing the Doro-chan Garlic Chao tian chili and homemade chili oil Wife) Doro-chan Doro-chan A popular dish made by adding spicy flavor and fried egg to Ama-chan—
That’s “Doro-chan” Cooking fried rice Wife) Here’s your fried rice set, thanks for waiting One set, right?
Thanks for waiting—here you go Thank you very much!
Much appreciated~ We hope to see you again—
Thanks so much! Cooking the daily lunch set (Mapo tofu) Water-dissolved potato starch Daily lunch set (Mapo tofu with rice) Fried rice set Cooking spicy Mapo tofu Spicy Mapo tofu Cooking stir-fried vegetables Soy sauce Sake Stir-fried vegetables Gyoza Ten-yu’s signature round “Gyoza” By lunchtime, a line of customers forms outside the shop—
it’s that popular. Small fried rice set Working in perfect sync,
they complete one dish after another Director) How’s the food?
Customer) It’s delicious! Customer) I ordered the Doro-chan and half fried rice, plus the spicy Mapo tofu. Customer) It’s numbing, authentic, and insanely good. I’ve been here a few times already. The first time I came, I ate the Doro-chan
and thought it was delicious— Now I eat it every time I’m nearby. I’m hooked on it now! Director) Your teamwork is amazing! Wife) Other places were really impressive too, right? Director) How was your visit to Ten-yu today? Customer) It was incredibly delicious! Absolutely the best! Customer) The hostess is so full of energy too! Customer) The whole place has a lively vibe. The portion size is huge too, so you feel really satisfied after eating. Customer) I feel like I can power through work this afternoon!
Director) Good luck with that~ Customer) Thank you so much~
Director) Thank you too~ Director) That looks absolutely delicious~
Customer) It really is! Director) Can’t skip the beer, right? Customer) Beer is a must-order! Director) The gyoza is pretty unique too, right?
Customer) Totally! They’re round! Customer) Being round makes them easy to eat! Customer) The chili oil really gives it a spicy kick! I’m sweating like crazy! The chili oil’s spiciness is delicious~ After hours,
we spoke with the owner. Director) Can you tell us about your journey before starting Ten-yu? Mr.Hamada) Honestly, I just wanted to marry this woman. So I thought I’d start a business. There’s a big difference between
marrying as a chinese restaurant employee and marrying as the owner of a chinese restaurant, right? That’s the mindset I had 32 years ago. So I started a business in Kitanoda, Sakai. Then after 2 or 3 years, I thought I’d rent it out and start another business— and that was 27 years ago. Director) So this is your second restaurant? Mr.Hamada) Yeah, technically the second one. I actually wanted to run a 24-hour place. But we’d just had a baby back then, and with a kid, you know… I started thinking I wanted to get home earlier. So 24 hours wasn’t realistic. But we could still make a living, so I figured, why not? Director) Is it like you and your wife built it up from scratch? Mr.Hamada) “Built it up” sounds fancy… but yeah, something like that. Yeah, that’s about right. Director) Have you had any problems, worries or difficult times? Mr.Hamada) Yeah, there’s been a lot. But above all… I just want people to say, “This is the most delicious.” Lately, I feel like I’m starting the final chapter of my life. I want to share everything I’ve learned. Kind of like the last chapter of a manga— like, “Oh yeah, there was a dish like that too.” That’s the kind of vibe I’d like to put out there. Director) You want to leave behind something that proves your life’s work. Mr.Hamada) Yeah, I really want to leave proof I lived. This is all I’ve got. “Fulfilled” might not be the right word, but… That’s kind of how I feel. Sorry, I can’t express it very well. I want to live to be 90 years old. I think I can keep going for at least 10 more years. With this body of mine. Hopefully even another 20 years. That’s what I want. Director) With your wife and family together. Mr.Hamada) Of course, absolutely. Director) Wishing you the best!
Mr.Hamada) Thank you! I’ll do my best. Mr.Hamada) Thank you so much. Wife) Thank you very much. Please come again! We’ll be waiting for you~ It’s a nostalgic taste. It’s delicious and stable. Staff) Is it delicious?
Child) Yes. Male customer) It’s delicious!
If I’m going to come here to eat, it’s got to be here! Mr. Miyashita) The customers from Shirakawadai
have been coming here for a long time That’s the biggest encouragement. Hyogo, Japan 13 minutes on foot from Hirono Golfjo-mae Station on the Kobe Electric Railway Since 1979, Shirakawadai Ikkanro The owner and his wife come to work together Shirakawadai Ikkanro, Owner, Mr. Masao Miyashita Preparation of Chiken bone Thawing chicken bones in hot water Mrs. Miki Kelp Preparation of Grilled pork Pork marinated in sauce Wash the chicken feet Boil the chicken feet. Then wash the chicken bones. Mr. Miyashita) It’s cleaning the meat.
Starting with the fatty parts and removing all the excess parts It’s like this
and you get all the contents out. Cut up the ingredients to add to the soup.
“Onion” carrot cabbage leek ginger ginger Next, cut up the vegetables we will use for cooking Turn the pork over and grill again Remove the pork bones
that have been parboiled Also carefully parboil the chicken bones. This is the last one.
It will be ready in about 15 minutes. The fat from the pork
just keeps coming out so it just keeps dripping out It’s like this. For ramen, we use simmered pork
and for chashumen, we use grilled pork　 like that(we use them differently) From the right, “pork bones”, “chicken bones”, “chicken feet” Wash with water Add more soup Add vegetables and simmer The Grilled pork is now ready to eat! The homemade Grilled pork
is left to rest for a day before being served Preparation of Baked rice Salt White pepper beaten egg Grilled pork Kaeshi for ramen Soy sauce Preparation of Yakisoba and Fried Soba(Agesoba) The fried noodles are put in a rice cooker to keep them warm. Next, the noodles for fried soba(Agesoba) are prepared. (Director) That’s amazing! (Mr. Miyashita) That’s right. We fry the noodles at a high temperature of around 200 degrees so they explode Otherwise, it won’t be crispy. Ikkanro, which moved from Shirakawadai in Suma The ramen shops around here
Chinese restaurants and udon shops We’ve pretty much gone around the whole area In this area, there are also
udon, soba and ramen shops I thought this area had a
strong soy sauce flavor I do add a little extra soy sauce
to the flavoring. But even now,
regular customers from Shirakawa still come by If we lean too much towards the local flavor (the flavor) changes!
people say If I made it the same way as before, people would probably say it was too bland. It’s a difficult spot. The part-time staff have started arriving one after another. Pork shoulder roast (Mrs.) (For pork),
the one with more fat (Is used for) the grilled pork This (one with less fat)
is used for the soup Cut up the meat for sweet and sour pork The rice is done! Add the pork belly and ramen Kaeshi Stir in the potato starch Preparation of Sweet and sour pork sauce Sugar Vinegar Soy sauce ketchup hot water Let the boiled shrimps cool down (Mrs.)
Shrimp and egg rice and mixed yakisoba noodles It is used for those who We clean the inside of the restaurant before opening. Preparation of Wonton (Mrs.) Sesame oil and garlic Ginger and pepper We’ll wrap it in wonton skins Season the pork for sweet and sour pork Mix potato starch with water Potato starch Preparation of Meatball Combine minced meat, egg, onion,
and seasoning potato starch Preparation of fried chicken Use chicken from Japan (Mr. Miyashita) This is flour. We add potato starch as a binder
and then use flour to make it If it’s too soft
it won’t work, so fry them one by one get ready before opening. The kitchen will also start preparing for business. Ice packs Soup that comes with the lunch 10:30 Opening Menu The day at Shirakawadai Ikkanro begins! (Staff) Welcome! Male customer) Fried leek
Staff) Yes, fried leek Staff) Please place your order I’d like one order of stir-fried chives, please. Cooking stir-fried chives Shiitake mushrooms pork, bean sprouts, chives, garlic sake potato starch mixed with water sesame oil (Mr. Miyashita) Please. (Staff)It’s fried leek. Male customer) One wonton noodle soup Staff) Wonton noodle soup
I understand fried leek Cooking Wonton noodles (Mrs.) Please (Staff) These are all single orders Mr.Miyashita) Yes fried dumplings with meat on rice
(in the order of cooking) Cooking meat and stir-fried vegetables Mr.Miyashita) Yes, please. Cooking stir-fried meat and vegetables Cooking Meatballs (with sweet and sour sauce) Sweet and Sour Pork Sauce Meatballs Meatballs (with sweet and sour sauce) (Staff) Thank you for waiting.
This is the meatballs. Cooking Meat rice Meat rice Staff) Thank you for waiting.
These are grilled gyoza. Staff) Are the items you ordered the correct one?
Male customer) Yes Male customer 1) I’m not sure what to do about the egg rice Director) egg rice? Male customer 2) These two (egg rice)
are the best.　 Director) The egg rice
is definitely the best. Male customer 1) It’s the best.
Male customer 2) The gyoza Male customer 1) The gyoza is delicious too.
Director) The gyoza is delicious too? Male customer 2) Everything is delicious.
Director) Everything is delicious! Male customer 2) I’d heard that Shirakawadai was famous,
but I’d never been there before. Everyone said it was delicious, delicious Come here (to the restaurant) and that’s why I came. I think everyone around here
is happy, right? Cooking Champon noodles (Mrs.) Ramen
champon please Making shrimp egg rice Boiled shrimp Shrimp and egg rice Cooking pork and egg rice Pork and egg rice Staff) Yes, I’ll have the pork and egg rice! Female customer) Can I have a large portion of fried rice to go? Staff) Large portion of fried rice to go Please! Cooking Fried rice (Large serving) (Staff) One more pork omelette, please. (Mr. Miyashita) Yes, please! Staff) Yes, sorry.
It’s the pork omelet. Director) It looks delicious! Why did you add it? Male customer 1) I thought I’d like to try it but I was hesitating Male customer 2) The consistent deliciousness Director) How long have you been coming to
Ikkanro? (Male customer) It’s been about 10 years
now. (Director) Even before the move?
(You’ve been coming here) (Male customer) That place was
nearer to my house. (Director) So that place was
nearer to you? Male customer) I didn’t know where the new place was
at first. I know someone I asked that person
and got the location from them. Otherwise
I wouldn’t have known. Female customer) Tamago (Male customer)
If you want to come and eat something delicious, this is the place to go. fried noodles(Agesoba) (Mr. Miyashita) Yes, please. (Mrs.) Yes, please. (Mrs.) Thank you very much.
(Staff) Thank you very much. (Director) How was it?
(The food at) Ikkanro, which you moved to in Miki? (Male customer) There are a lot of new people
coming too and it’s a good atmosphere (Female customer) The parking lot is big, too.
It’s easy to come here. (Male customer) It used to be
smaller, so I think I’ll come again (Director) Are you a customer from the old shop?
(Mr. Miyashita) Yes, I am Mr. Miyashita)
He has been coming here since the Shirakawa days. and live around here
and go to Shirakawa there seem to be quite a few
people who are happy about it. they say that a store
has come nearby due to the deterioration of the building we have to move out a bit more so Mrs.) People always tell me they want me to come back (to where I was before) I say I’m sorry, but (Director) If it was such a popular restaurant,
the last day (of business) (Mrs.) was very busy Mr. Miyashita) It was crazy at the end. Mr. Miyashita) The three of us were running the shop Director) The number of staff has increased, hasn’t it?
Mr.Miyashita) It has! Thanks to you Mr. Miyashita) Thank you Please come again.
Thank you very much. Thank you very much. Approaching the peak lunchtime period. (Staff) Welcome! (Staff) One-fried gyoza
One fried rice One Shrimp and egg
and one ramen please. Yes, please. (Mr. Miyashita) Yes, please. (Mrs.) I’ll have the ramen! (Staff) Here’s your ramen.
Excuse me. Staff) Excuse me.
Thank you for waiting. These are fried gyoza.
Please enjoy them at your leisure. (Director) Do you come here often? (Male customer) This is
my first time here Ikkanro itself
was in Higashinada. So (I’ve been there) I’ve been eating
Ikkanro since I was a child I’d heard that there was one in Shirakawa So today is the first time
I’ve come here since it opened nearby It’s a nostalgic taste. Director) How is it? Female customer) It’s delicious!
Male customer) It’s delicious! It’s a nostalgic taste! Staff) Your order is coming up!
Gyoza, Shrimp and egg, pork and egg Wonton soup
It’s ramen. Please. Yes, please. Gomoku-yakimeshi Yes, please! Ramen Female customer) It was delicious! Male customer) It’s close by, so I’ll be back!
Director) Understood. Male customer) I’ll be watching the program again!
Director) Thank you very much! Staff) Thank you very much! Thank you very much!
Please come again! Thank you very much! Staff) One pan-fried gyoza
and one meat rice, please. Mr. Miyashita) (The cooking starts with) yakisoba, then pork
and shrimp fried rice Cooking Yakisoba (Mr. Miyashita) I’d like some Yakisoba! Yakisoba (Mr. Miyashita) Yes, please. (Staff) Fried rice
Thank you for waiting. A customer who has been coming here
for over 20 years since Shirakawadai Male customer 1) I’m good friends with the staff
and we often chat. I heard about the details of the relocation
and even got directions. So I followed them I also go to this area. I want to come regularly
to a place where I can eat A place where you can eat with peace of mind Male customer 2) That’s a perfect answer! Homemade grilled pork It is served after being warmed up just before eating We eat it with vinegar and soy sauce and mustard. (Mr. Miyashita) Yes, please. (Staff) Thank you very much. (Mrs.) gyoza. (Staff) Your order is coming up!
I’ll have the pork and eggs and ramen, please. (Mr. Miyashita) Yes, please. (Staff) Thank you very much. Tasting food a Stamina noodle broad bean paste, Yin Nianjiang, garlic pork, leek, Chinese cabbage, bean sprouts,
carrot, kikurage mushroom soup that was just made (Staff) Excuse me.
This is the stamina ramen. Stamina ramen. (Director)I’ll enjoy having this! Director) Is stamina ramen
not available at other restaurants? Mr. Miyashita) Is it available at other ikkanro?
I don’t think so It’s an original product from (Ikkanro Shirakawadai).
It was originally made for the staff! The seasoning is
like a normal ramen It’s like they’ve added the richness of
broad bean chili paste and Yin Nianjiang sauce It’s not just spicy.
The medicinal sauce is It’s not easy to find it in stores, so
I’ll have to order it online. Maybe because of my job, if there’s a condiment I’ve never seen before,I’ll buy it all. Anyway, I buy it and then
I make ramen with it. (Director) When you tried it,
(was it delicious)? (Mr. Miyashita) This is it! It’s like that (Director) Is it also very popular with the staff?
(Mr. Miyashita) Yes, it is Director) What’s today’s makanai? Staff 1) It’s ramen. Staff 2) It’s a rice dish with shrimp, leek and egg. (This dish)
doesn’t have a name It doesn’t have a name yet. Tasting food a Shrimp and chive egg rice leek (Mr. Miyashita) This is a makanai that we serve to the staff and part-time workers
and they really like it I’m thinking of making it into a limited-time-only menu for the evening
in a little while. It’s a Shrimp and egg with leek and garlic with a little added flavor. There’s also a pork version of this and that’s also delicious I’m thinking of only serving it at night for a while. (Director) Then I’ll have some.
(Mr. Miyashita) Yes, please! (Mrs.) Thank you for waiting. Shrimp, leek and egg fried rice (evening only) Tasting food Meat rice Pork, Chinese cabbage, cabbage
leek, kikurage mushroom spinach (Staff) Excuse me.
This is meat rice. Meat rice Tasting food a Sweet and sour pork Director) Can you tell by looking at the temperature of the oil? (Mr. Miyashita) It’s a matter of feeling.
Like the way the steam comes out. Sometimes I measure it like this
(with his finger)　 No, no, I’m just joking. Green peppers, red peppers,
onions The sweet and sour pork sauce
I made this morning Sweet and sour pork Preparation of Meatballs (Mr. Miyashita) I think we make
about 300 to 400 of these a day　 I think they’re deep-frying them If they’re really busy,　 Sometimes we do it twice. (Director) When was Shirakawadai Ikkanro
established? (Mr. Miyashita) It was founded in 1979. So it’s been 46 or 7 years since it was founded. (Director) So the previous owner
(ran the shop)? (Mr. Miyashita) That’s right. My father
left Sannomiya (the shop) and My father started the shop, and then
I took over. I’ve been helping out since I was little I just took over (the business)
as it was. When I was about 16 years old, I was frying things like fried rice and pork and eggs
and other things in a pot, I’ve been doing it for over 30 years The owner of
Suzuran-dai Ikkanro is a classmate of my father’s So he’s been
looking out for us (Director) Before you moved,
did you have any problems? (Miyashita) Yes, we did.
There were lots of problems. After my father passed away, the business was taken over by the next generation and from the following month, it was just
the COVID-19 After a short while the talk of eviction came up and they said
“Get out!” There was a place
along Route 175 that looked good but the loan was hard to get
through At that time
I don’t know what to say The video from the last time we had you come to do an interview was being viewed about 2.5 million times. it seems that the people from the guarantee association
happened to be watching it The video was the trigger for getting the loan I thought, “If I do this, I can do it! it was like it had been approved. Well, when the loan was approved the bank asked me to buy it and they said it had sold the day before There was also
a vacant lot right next to it so I went there and
was told that it had also sold the day before So the place that was sold first seemed to be having some difficulty (The land) wasn’t bought. And then that one
(also fell through) (Director) Three times (the deal fell through)?
(Mr.Miyashita) Three times, it was just before the deal fell through I knew that this (land) was also for sale　 I think it was when the third time (the sale) didn’t go well. At that time
the price was reduced significantly The original seller here
was from ikkanro and he also felt a connection I really want you to open a shop here Director) So, when you were at Shirakawa You couldn’t even tell your customers where you were moving to? Mrs.) told your customers
that you were going to the 175 line (Even when the business in Shirakawa ended)
we still hadn’t decided where to go “Thank you very much.”and Mr. Miyashita) I wonder if there was a nine-month gap (between the old and new shops)?
Mrs. ) The period was quite long. Mr. Miyashita) On November 23rd (Sunday)
(the new shop) opened We’re almost at our first anniversary! Our customers from Shirakawa
have been coming to us for a long time That’s the biggest encouragement! (Mrs.) New customers are also
starting to become regulars, so I hope it will spread Mr. Miyashita) We’ve come here by chance Director) Including the evening menu
from earlier? Mrs.) Yes, I’d like to
revitalize the evening menu a bit more (Mr. Miyashita) Even the menus that have been discontinued I’m thinking of
reviving them for a limited time I’m thinking about it. (Director) We’re looking forward to it. Please take care of it. (Mr. Miyashita) The pleasure is all mine.
Please take care of me. Delicious! Kobe, Japan 10 min. walk from JR Sannomiya Sta. Open in 2022 Chinese Cuisine Kobe Mien Arrival of owner Kobe Mien, owner Xinjie Wang(42) I will sharpen rice Making Chinese soup Boiling water is added (Photographer) What’s in it? (Mr. Wang) This is chicken bones and pork bones Both (in) We will prepare fried and sweet-and-sour pork The salad to accompany the fried chicken is washed I usually make salads for 30-40 people for lunch. Every day Preparing fried pork for sweet and sour pork Kobe Mien’s standard menu
“Sweet and sour pork.” Preparing egg soup Carrots Bamboo shoots Salt and pepper Seaweed Vegetable Water-soluble potato starch Eggs scallion oil Tofu used for bean curd is boiled through Kobe Mien’s most popular menu item
“Mabo Noodles”. Cutting the chashu pork. Fried rice is prepared Preheated white rice Tofu in hot water is transferred to a bowl (Mr. Wang) I’m going to start doing the fried rice now The pot is heated with oil Seasoning white rice for fried rice Salt Cooked rice is kept warm (Photographer) Do you cook all by yourself all the time? (Mr. Wang) Yes (Photographer) Isn’t that quite a chef’s history? (Mr. Wang) We’ve been around quite a long time I’ve been cooking since I was about 18. I’ve been studying since I was 18 I have been cooking for 25 years Preparing Chinese pickles that come with the set Pickles (Chinese pickles) (Mr. Wang) I am from Shandong, China This is the area where Qingdao Beer is from Everyone drinks Shaoxing wine at night So the regulars have a bottle to keep, but This is my hobby. This liquor is a Chinese liquor This liquor is 30 years old though (Photographer) Thirty years? (Mr. Wang) Yes! (Photographer) You’ve had this for 30 years? Mr. Wang’s mother-in-law 11:00 a.m. Opening. Menu (Male customer) Szechuan-style bean-curd soup seasoned with red pepper paste (Mr. Wang) How spicy? (Male customer) The spiciest so Cooking Szechuan-style bean curd Potato starch dissolved in water Japanese pepper raayu (Chinese red chili oil) Green onion Szechuan-style mabo tofu set (Mr. Wang) Yes, thank you for waiting! (Mr. Wang) It’s spicy! (Male customer) I wanted to eat spicy! (Male customer) Yes! It’s my first time here. This Szechuan bean curd The next day after drinking (alcohol) It’s very hard. I’ve always wanted to eat it. It was as spicy as I expected it to be It’s nice and spicy. Service after-dinner coffee Group of regular customers arrive (Mr. Wang) Yes~! Sour pork as usual Wonton noodle soup The president is wonton noodles? Wontan noodles!
Yes, I understand! Cooking wonton noodles Fried rice and sweet-and-sour pork cooked at the same time Fried rice in set Sweet and sour pork Wonton noodle (Mr. Wang) Here you go! Wonton noodle set Sweet-and-sour pork set (Male customer) I kind of like this (Male customer) I come here about once a week. This is a delicious Chinese restaurant around here. When I come here This is what I get every time Cooking spring rolls Spring rolls (Mr. Wang) (The spring rolls) have shiitake mushrooms and bamboo shoots (in them) Ours smells a little like chives. spring rolls Homemade owner’s wife , at work (Mr. Wang) (Mrs. Wang) just dropped the kids off at daycare in the morning for a bit I’m going to go clean the house a little bit, rearranging it (Photographer)Your wife come after doing some work at home. (Mr. Wang) Yes, she does. (Male guest) Bean-curd soup with bean curd normal (medium spicy) (Male customer 2) And wonton set (Mrs.) Bean-curd soup seasoned with red bean paste, medium spicy, wonton set (Mr. Wang) Yes! Wonton set (Cameraman) Who can come now? (Mr. Wang) Yes! Regulars! They have a lot of regular customers after this time! (Female customer) Excuse me, there are three of us (Male customer) Tantanmen set meal. Cooking tantanmen Tantanmen set (Mrs.) Wontons. (Male customer) About once a week. Yes, because it tastes good after all I recommend the sweet and sour pork. These wontons are also delicious (Female customer) It’s all delicious… (Male customer) Or shrimp mayo. Shrimp mayo is also delicious (Male customer) Delicious at night Delicious while drinking Delicious with rice! Regular customers arrive one after another (Mrs.) Bean-curd soup seasoned with red pepper, medium hot
Takana ramen noodles The kitchen is in full operation. Soy sauce ramen set Takana ramen set Mapo rice noodle set Szechuan-style mapo tofu and shrimp mayo cooked at the same time (Large) shrimp mayo (Mrs.) Bean-curd soup seasoned with red bean paste, medium hot! You can have more rice and soup when you run low! (Photographer) You’ve finished your meal! (Male customer) It was very tasty! It’s a safe and tasty dish! (Mrs.) It’s still slow today! (Photographer) Is this still slow? (Mrs.) Slowly! (Mrs.) Coffee service! (Photographer) Are the dumplings homemade? (Mr. Wang) Yes, they are. Everyone regulars are more likely to ask for boiled dumplings (than to order) dumplings Fewer people order yaki gyoza (grilled dumplings) Dumplings Looks like the dumplings are sold out now. Cooking stir-fried beehives Hachinos Fried Hachinos (to-go) Mabo noodles Sour Rice Noodle
(To-go) (Mr. Wang) This is much spicier Tangy pepper oil (tanjo-yu) This is amazing! This is amazing (spicy)! Hot and spicy rice noodle
(To-go) (Mrs.) stir-fried beehives and Sour rice noodle and Ma La Rice Noodle(Ma La Rice Noodle) (Male customer) Delicious! (Mr. Wang) Regular customers! (Photographer) I’m a regular customer! (Male customer) It’s delicious! This place is! (Mr. Wang) Always introduces friends！ Always spicy Always regular Yuba pak choi Stir-fried tofu skin (Male guest) Delicious ♪ Yuba Dried yuba It’s firm and hard, but soft. my favorite Rice noodle, spicy Very spicy Very spicy That’s a little too much! This is raayu It’s spicy. Sansho (Japanese pepper) this is spicy Sorry to keep you waiting! (Mr. Wang) Ours is pretty spicy! Szechuan cuisine! (Male customer) It’s spicy! Lunch business has calmed down (Photographer) What are you drinking? (Mr. Wang) Chinese tea! (Mr. Wang) I’m tired… LOL! (Mr. Wang) Very busy at this time of the day Actual meal Actual meal 1
Hot and spicy rice noodle (Mr. Wang) This is for one person about 200g This one from China (ordered) We have a factory in China, but I buy from my friend’s factory Hot and spicy rice noodle Actual meal 2 Mabo noodles (Mr. Wang) Now this is mabo tofu for one person Mabo Noodles Actual meal 3 Fried rice Fried rice (large portion) Wang’s mother-in-law receiving makanai (Mr. Oh) came to Japan in 2011 I’ve lived in Kobe all my life. Sannomiya And the store I used to work at. Close to Sannomiya (Photographer) In which? (Mr. Wang) shinsenkaku and Meikensou Sannomiya restaurant. A lot of our customers are Japanese. All the regulars are friendly Always busy Everyone fills their own water There are lots of great friendly places They’ve all become friends (Photographer) Thank you very much We got a lot of food. (Photographer) Xie xie! Revisited! (Mr. Wang) See you later! Thanks again~!

店名　中華料理 天遊
地図　https://maps.app.goo.gl/LfHd5jyvE4XRfgiK7
住所　兵庫県尼崎市東難波町５丁目８−１９

店名　白川台一貫楼
地図　https://maps.app.goo.gl/Bw1Eu9hX8nZkFSXW9
住所　兵庫県三木市志染町広野5-87-1

店名　神戸味縁
地図　https://maps.app.goo.gl/zQhe2PdhcT2HRJc37
住所　兵庫県神戸市中央区御幸通３丁目１−２１ ライオンズマンション三宮

0:00　中華料理　天遊
49:43　白川台一貫楼
1:57:50　神戸味縁

日本ものがたり食堂 JAPAN FOOD STORY
https://www.youtube.com/channel/UCm9X4pcqEdPlW7lIYzWGEQA

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