焼きそば大盛り！鉄板ステーキ！見たことない驚異の鉄板さばきが炸裂するお好み焼き店に密着丨Japanese Street Food

0:00 洋風お好み焼 ノルド
URL　https://youtu.be/eNk328U51Z4
地図　https://goo.gl/maps/oeywRpFtvgFAmdcC6
住所　兵庫県尼崎市七松町１−９−３

32:10 味良久 ﾐﾗｸ
URL　https://youtu.be/F68UVT7ImDg
地図　https://goo.gl/maps/WPJTYhFgfdxz8gUm9
住所　兵庫県尼崎市立花町１丁目１３−１０

1:10:59 獅子林
URL　https://youtu.be/Kl1cXiHt60I
地図　https://maps.app.goo.gl/KmovptTWzNqyMfBc9?g_st=ic
住所　兵庫県神戸市西区大沢２丁目３−６ 獅子林

1:46:27 PASTA FRESCA DAN-MEN
URL　https://youtu.be/7pJa5lrWguI
地図　https://goo.gl/maps/hMdAFteSqYgJn8XU7
住所　兵庫県淡路市生穂新島9-15

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

#カツ丼 #焼き飯 #食堂

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Welcome! Thank you. Squid Thank you. Beef tendon konnyaku Established 54 years ago / Teppanyaki and Western Style Okonomiyaki Nord We’re open We got an order of a yakiniku set. Welcome! Come in. Modern-yaki (Soba) Thank you. Here you go. Welcome! Welcome! Come in. Come in. Please take a seat in the very back.

We got an order of squid and egg sets. Here you go. Thank you. That’s for table 7. We got an order of a pork and egg set for table 1. Thank you. Thank you. Salt yakisoba Thank you for waiting. Salt yakisoba Thank you. Thank you. Thank you. Thank you.

You can choose either sweet or spicy sauce, and we have mustard, ketchup and mayonnaise if you’d like. $2.70 is your change and here’s your receipt. Thank you. You can take a seat at the table for 4 people in the very back. Welcome! For take away? Alright. What can I get for you?

2 large yakisobas are ready. Thank you. A large mix yakisoba is ready. Thank you. Thank you. Pork shoulder roast Thank you. Here you go. Mix yaki udon (Soy sauce) Tonpeiyaki Aburakasu Okonomiyaki topped with squid, beef tendon, aburakasu and green onions. Offals Grilled liver

I cook the beef liver with brandy because it makes the food smell and taste better. There was a OB/GYN before the land development. People in old days were to be said it’s difficult to take enough iron for their diet.

So the doctor in the OB/GYN recommended people to go to Nord and eat the beef liver. The story was literally 30 years ago. Since then, this dish has been popular. He, the second generation owner, learned to cook okonomiyaki from his mother.

Mustard, mayonnaise and ketchup were not popular toppings for okonomiyaki back in the days when the restaurant has just opened. I believe that we’re named like this, because we serve okonomiyaki on the iron steak plate. Something like this. Here you go. Thank you. Here you go. Amagasaki-shi, Hyogo

Established in 2005 / Chinese Noodle Restaurant Miraku The owner is from Manchuria. It’s been over 30 years since I came to Japan. I’ve experienced many things, such as working for the restaurant, and as a head chef eventually.

I opened the restaurant since I’m comitted to the food and I want to cook it all by myself. I’m boiling the tea for today. I don’t really like summer as it gets hot in here. I knead the dough until the aroma of the sesame rises. Let it rest for 2 to 3 hours.

Gyoza filling that was prepared yesterday. Dried shitake mushroom Grated ginger Green onion All I have to do now, is to mix the filling. It’s easy to knead the dough that are left for 2 hours. I’m just going to taste this. We have different flavors of gyoza each season, such as conger and mackerel.

We eat gyoza as our staple food in China. We don’t really eat rice. Are gyozas categorized into noodles in Japan? Nope. But they’re noodles at our restaurant. Chinese call wheat in general, “myen”.

Speaking of oils for cooking, there’re “sides” in China. The amount of ingredients added to make oil is different for each restaurant. We use extra sansho (Japanese pepper) and ginger. (Homemade oil) My relatives run the restaurant in Shinseibashi. They told me to come to Japan and learn to cook.

My parents put me into the culinary school. But I met a nice teacher, and we still keep in touch. I admire my teacher. I was 15 years old when I decided to go into cooking. He adds elements of Japanese into Chinese to fit Japanese people’s taste.

I wouldn’t be working as chef, if it wasn’t for my teacher. It’s cute. Chinese gyoza are shaped like money. Ancient money looks like this. This is the boiled gyoza which tastes great. Berkshire pig gyoza (Boiled) Gyoza / Take-away available / non-garlic gyoza at our restaurant 5 color gyoza (Fried only) Vegetable gyoza

Pork belly gyoza Seafood gyoza (Carrots are used for the gyoza skin) Berkshire pig gyoza (Fried) The two of us made all these. Aren’t they cute? Tofu gyoza (Steamed) Lunch set Lunch time has started. Gyoza set / $8.00 Hot stone pot mabo tofu Miraku’s special homemade bento box

Customers can make requests for the side dishes they want for their bento box. Thank you. Customers cleaned up their plates, which makes me happy. Tachibana Shopping Street Before dinner time He’s preparing the ingredients for tomorrow. Nikogori (Jellied broth that is made after preparing steamed pork and roast pork)

He’s making the fillings for gyoza. It’s important to mix it all together while the meat is still cold. So that the filling keeps fresh. One piece of this meat block weighs 5 kg. Our specialty is sweet and sour pork. These’re going to be simmered together. Chicken legs for simmered dishes

Preparation is the essence of Chinese cuisine. We prepare on the previous day. I brown the meat. Dinner time has started. Shanghai crab This is the tea for washing the hands after eating Shanghai crab. Gyoza is ready. Here you go. We got an order of kimchi tantan noodle without soup. Welcome!

Namul and zha cai (Chinese pickles) are ready. Vegetable gyoza is ready. Here you go. Which table is this for? / Table 1. Here you go. A few days later First, I cook pettitoes. They let me shoot for the restaurant from where we left off. Pork cartilage Mimigar (Okinawan dish of pig ears skin)

Shaoxingjiu (Chinese rice wine) Simmering the meat right after it’s browned makes it the best taste. The pork stock is used as soy sauce. Xiaolongbao (Soup dumpling) His daily routine is to eat Chinese chives every morning. Spare ribs Here you go. Salt roast pork rice bowl and salt ramen Mimigar is ready.

Today’s lunch special (Salt roast pork rice bowl and salt ramen) I’ll just sprinkle salt on it. It’s pretty good. Thank you. Beauty chicken soup noodles (Chicken soba) Here you go. Soup dumplings Sweet and sour pork ribs You can eat it along with the well-simmered bone. Seafood ankake fried noodles OK! Welcome!

Gyoza are ready! Yes, please! kobe japan. Chinese shishirin Hirai, store manager Owner Shishirin was born in Saga Prefecture and moved to Kobe. He moved to Kobe and opened a restaurant where he can the taste of his hometown, “Champon”.

The owner’s idea of “Champon Mr. Hirai has been keeping the owner’s idea of “chanpon” alive for 30 years. (Staff) Is the soup pork bone? (Mr. Hirai) Yes! Pork bone! （Our restaurant…) “Champon” is our centered. Preparing ingredients for chanpon Fried rice ingredients Ham Char-siu pork Pork bone soup Making specialty “stir-frying Takana

This restaurant’s “stir-frying Takana” is famous for being extremely hot. You can eat it for free inside the restaurant To the hot oil 200 grams of chili pepper is added Takana used in one preparation To a heated hot pot Putting a large amount of pickled takana

Then, the extremely hot raayu oil Put it in and pour it over the whole dish. Soy sauce takana We use Ichimi chili pepper and soy sauce The spiciness should be evenly distributed Stir to distribute the spiciness evenly. Stir-fried Takana is done. (Manager Hirai) The person who makes it hardly eats it lol Stir-fried Takana is “free service”. They put one on the table. Preparing dumplings. Searing the iron ladle Coating the ladle with oil Lard is used for frying oil Squid used for chanpon From Kyushu A certain “gift delivery” From Saga Prefecture, where the owner is from. “Champon noodles.” Medium thickness, glutinous texture chanpon noodles

Stir-fried Takana to-go orders in the store Local regulars are buying homemade stir-fried Takana to-go. It’s not uncommon for local patrons to purchase homemade takana to-go. Thank you! (Staff) (just for the take-out of takana) I come here sometimes. 11:00 opening Welcome Yellow counter Tatami room seating Lunch time starts Chanpon “hanchan” set

Pork, squid, shrimp Followed by Onions Carrots Two handfuls of cabbage Add mildness to soup “milk.” Salt soy sauce Pork bone soup Cooking half-fried rice next to it. Onions Carrots　 Ham, pork chashu Cold rice Salt

The “half fried rice” that comes with the lunch service set. When there is a lot of rice, they use two and a half square kilograms of rice. Green onion White pepper Checking the taste in detail while performing two cooking tasks. Chef Hirai Delicately adjusting the taste bean sprouts

Medium thickness, chewy texture Chanpon noodles Champon noodles Finishing up the set of fried rice. (Staff) ahead, It’s half fried rice. Miso ramen Han-chan (miso ramen set) Cooking continues Kamaboko (fish paste) Fried rice is cooked to order. Salt Delicately taste adjustment One after another, “chanpon” is being prepared

(Staff) Han-chan + chanpon 1 Han-chan + plate (udon) 1 Lunch time is exclusively A set menu of half fried rice is often served. Manager Hirai skillfully juggles two pots by himself. The slightest adjustment of taste You can see his meticulousness Taking out the noodles for “chanpon” first

Next, “Sara Udon”. The soup for Sara Udon is thickened with potato starch. (Manager Hirai) Yes, thank you (Staff) Sorry! It’s Sara Udon! Shishi-Rin’s “Sara Udon” is not deep-fried noodles, but boiled noodles. and then covered with thickened broth. (Customer) This one is a little bit… (Customer) It’s thickened (Customer) It’s a thin thickening

(Customer) When you eat it, the texture is different Moderately thickened Pork bone soup (Customer) This way it is easier to get (soup) on the noodles The noodles are delicious… ♪ (Sara udon soup is) It’s mild. The taste of the soup is very It’s very strong. It’s delicious!

(Manager Hirai) In Kyushu, (Sara Udon is) We have both. Deep-fried noodles (Sara Udon) and regular soft noodles (sara udon), and （The “fried noodles” (at this restaurant) are more (The soup is) thicker. Age Soba” was made for me! Deep fry raw noodles Shaping the noodles Pork squid Shrimp Carrots Onions Cabbage

To remove the bad taste of pork bones and to add mildness Add a little milk Pork bone broth Manager Hirai never misses a taste of soup Adjusting the taste Shishi-Rin’s fried soba noodles are thicker than Sara Udon Thicker than “Sara Udon”. Ankake over the fried noodles. thick starchy bean paste

Now, I asked about the couple who just came in. I asked them how they were doing. The soup (broth) is so good! Both husband and wife finish the soup in its entirety Thank you for the meal eating everything (Staff) Why (what is) your reason for going to this restaurant? (Wife) I think (the food and customer service) is very attentive. I think the restaurant is clean.

(husband) (people say) The most recommended menu item is I think it’s “chanpon. (husband) Personally, I’d have to say “fried soba”! (Staff) Fried soba!? (Couple) Yes, yes!” Fried soba” – one of the best! (Husband) It’s also delicious with sauce on it. It’s also delicious! (Wife) I also like the Takana .　

(Husband) It’s spicy, though! (Staff) Is it painful? (Husband) It’s very painful! LOL! (Wife) It’s spicy, but when I eat the “fried Takana” here I can’t eat anywhere else after eating it here! (Husband)I’m going to eat a bowl of fried rice with some takana. Lunch time continues! Soy Sauce Ramen” is being prepared.

Soy sauce ramen (Proprietress) Yes! Shoyu (soy sauce) ramen, right? Recommended by a senior staff member. Customers who came to the store. Hanchan + soy sauce ramen Customer taking a picture (Customer) First time here! （My boss recommended me to come here. (Staff) Was the recommended menu item soy sauce ramen?

No. -The recommended menu item is… They said, “Champon.” But when I told him I couldn’t eat shrimp. Then they said, “Shoyu (soy sauce) ramen”. It’s delicious! (waiter) fried soba noodles　 Hanchan + champon. Gyoza. Yes, fried soba noodles. Fried soba noodles, chanpon noodles, fried rice Manager Hirai does one thing after another.

Two bowls of chanpon noodles are done. Then we finish up the “age soba.” Yaki gyoza And half fried rice I asked about the “fried soba.” （The crunchy texture is very good. And thickened (And more) Lots of vegetables! Free stir-fried Takana Many customers add free “Takana” to their chanpon!

12:00 noon Customers arrive one after another (Customer) I got this information from a friend of mine. I came here! I’m from Hiroshima (Fukuyama, Japan) I came to this place for business. (an acquaintance) recommended this place to me. Welcome! Sitting at the counter Customer Inside the restaurant, things are getting hectic wonton noodle soup Unstoppable order Yes, come in! Chef Hirai is in charge of cooking Yes, please! Yes, thank you! (Staff) (Today) Why did you order Champon? (Customer) The waiter recommended it to me. It’s delicious! Miso (Manager Hirai) Gyoza is ready! (Hirai manager) Put the rice in! Vegetable miso ramen Yaki Soba (Proprietress) Yes, ramen went up! (Proprietress) Yes, please! (landlady) Yes, thank you~! (Proprietress) Yes! Soy sauce (ramen). Shoyu ramen with Topped with takana (Customer) Ah~ (Staff) Looks hot and delicious! (Customer) Delicious! (Customer 2) Spicy! I can’t help but notice how blindingly Spicy and delicious Parents and children continue to go there for two generations regulars (Customer) You should eat this. (Customer) This takana is delicious It’s really good. It’s so different from other places. (Mother) This is what we came here to eat. (to eat) this.

(Staff) I’m here to eat this! The extremely spicy “Takana”! The spiciness that sticks in your throat afterwards is an addictive dish! (Customer) Spicy! Milk (Staff) Is this milk? Yes, milk! (It helps to) control the (pork) taste.　 Serves 5 at once Stir-fried lebanilla Stir-fried lebanila (Staff) What! This feeling today… You’re not busy!

(Manager Hirai) (Today) the one who is bored! (Staff) How many times busier than this when you’re busy? (Chef Hirai) (From the opening at 11:00) I make it all the way until about 2:00 p.m. (Chef Hirai) If I could do this every day Yes, thank you.

The days that I just devoted myself to cooking. 30 years of honesty and care for local customers Shishirin, Manager Hirai His cuisine has made many customers smile and happiness of many customers. Today, tomorrow, and in the future We will continue to increase the number of smiles one by one. From just one dish.

Sweet and sour pork Sweet and sour pork Pork bone broth, a little potato starch Sweet-and-sour pork 880 yen Tianjin rice bowl shrimp Pork bone soup potato starch Hyogo, Japan PASTA FRESCA DAN-MEN Focaccia making (Staff) Is the green-colored one also a tomato? Yes, they are. Each has a slightly different flavor.

Making salad Preparing amatriciana Preparing panna cotta gelatin This is a tomato sauce made from Awaji Island tomatoes. Focaccia dough Focaccia Panna cotta Chilled until thickened Pour it in Air bubbles that come out are extinguished (with a burner). （The fishmonger (with whom we do business)

. with freezing technology that is even better than flash freezing, It’s a form of having it transferred to our house. We get this octopus landed in the harbor, and then we get it transferred to us. So that it’s easy to cut it like this. I put it on frozen and then cut it.

Bonito I can’t believe how beautiful they are after thawing. （It’s impossible (if it were normal). Prepared in advance and Fired together. Also it, save it. Foie gras Octopus in water Total of 10 sauces, many variations of pasta Homemade lemon dressing Vinegar, olive oil, and salt. Lunch soup Some of them are seasonal, some of them are not available right now. We always have about 30 different kinds of fresh pasta combined with sauces We have a system where you can have your pasta with about 30 different sauces and combinations at any given time.

Awaji Noodle Company is a noodle manufacturing company, so… I want to eat this pescatore (if) Recommended fresh pasta spaghetti, O-shaped pasta, fusilli It’s a good sauce and pasta combination that goes well together Basically, we’re asking you to order from this list. Noodle factory 11:00 Opening of store Tachi fish Shrimp cream

Awaji chicken and mushroom ragout with cheese Looks so good! Looks so good! Focaccia” that comes with the set. There’s a lot of stuff in there! Yummy! The pasta is soooo good! Your favorite? It’s soooo good! soup stock Pasta with ham and potatoes with lots of cheese

Awajishima pork sausage and foie gras cream pasta Tachi fish and autumn eggplant in tomato sauce Bonito with shiso leaves Genovese Ya! Looks so good! So delicious! Local octopus and Yura wakame seaweed with tomatoes and shichimi It will be peperoncino. It will be a children’s set Looks yummy! Yum! Very tasty!

I had the returned bonito with shiso genovese. I had swordfish and autumn eggplant in tomato sauce Noodles are delicious after all! Fresh pasta with very sticky noodles. It was delicious! Nice atmosphere and close to the ocean. It was soothing to watch! Creamed octopus and Yura wakame seaweed with sansho (Japanese pepper)

Peperoncino with kama-age shirasu and island vegetables Homemade bacon carbonara Awajishima pork and seasonal vegetables ragout with cheese, smoked butter flavor Shrimp cream pasta Beef sinew with different noodles, uno, uno! Squid tagliolini / spinach tagliatelle Autumn Squid and Lettuce with Karasumi (pasta: squid tagliolini) Duck and Potato Genovese (pasta: spinach tagliatelle)

Awaji Island hamo (hamo) and mushrooms in oil with Karasumi Pasta with squid taglioline With bacon carbonara (Pasta is) canestri (for pasta) Milt Spanish Mackerel with Milt and White Leeks and Karazumi (pasta: squid tagliolini) Awaji Island hamo (hamo conger eel) with oil and garlic (pasta: squid tagliolini) It smells so good! Oooh, looks delicious!

Homemade Bacon Carbonara (Pasta: Canestri) Homemade bacon carbonara (Pasta: Pappardelle) Bonito delicious! So delicious! Yummy! (The pasta is) chewy! (Pasta and sauce) and the fun of choosing… The view is so beautiful! Preparing the genovese sauce Milt,Hamo, and bonito. Duck and potatoes genovese. Hamo (hamo) Milt (eel) squid ink Seafood pescatore Bolognese beef sinew, kama-age

Peperoncino with kama-age shirasu and island vegetables Tender beef ragout with cheese and seven spices Awaji chicken and mushroom ragout with cheese Shrimp cream Seafood pescatore Tender beef ragout with cheese and seven spices From Nishi-ku, Kobe (here I come) (This is) the third time I’ve been here. Every time when Awaji comes (comes)

My wife wants to go, so (we come) (Staff) Where did you come from today? I live on Awaji Island. I am from the U.S.A. I am from India. (This restaurant) was recommended to me by many friends! Homemade smoked salmon and creamed spinach (Pasta: spinach tagliatelle) Beef shank ragout with duxelles (pasta: fettuccine)

Cream of shrimp Yum! Very tasty! Yum! Mmmm! It’s so good! Yum! Amatori, beef sinew Looks super yummy! Looks amazingly delicious! Awaji Island fresh tomato pasta Every time I come to Awaji (I come) Unforgettable, the taste. It makes you want to eat it again. And the location is great too!

I can see the ocean. Mellow beef ragout with cheese and seven spices. Octopus peperoncino Pappardelle Shrimp cream pappardelle1,540 yen (Squid smear sauce is) Squid smear and watashi and Fish stock is contained. Spaghetti Stir-fried squid with garlic and squid guts Kelp soup stock Squid smelt spaghetti 1,320 yen fusilli Octopus, squid and

Squid with squid’s geso Shrimp (containing) The flesh gets tough, so I will raise them when they are cooked. Seafood pescatore – Fujilli 1,950 yen