止まらないステーキラッシュ！陽気なステーキ親父がランチタイム爆裂ラッシュを捌くロードサイド大人気ステーキ屋の昼営業に密着。

止まらないステーキラッシュ！陽気なステーキ親父がランチタイム爆裂ラッシュを捌くロードサイド大人気ステーキ屋の昼営業に密着。

The Steak Rush Won’t Stop!! We infiltrated a wildly popular roadside
steakhouse where giant steaks are flying
off the shelves! The cheerful steak dad single-handedly
preps 16kg of beef from morning! (S) It’s supposed to be 200 grams but it’s
220… 20 grams more is totally fine! The generous dad’s oversized steak… Delicious ! Tasty! Steaks that make customers smile without
thinking. The old man’s steak. Free refills on rice
and soup. I want to surprise people. I love doing things that make people
happy. Seeing them enjoy eating is the best. Customers flock to the cheerful owner and
his massive steaks . Are you full? See you again ! We begin our close-up on the wildly
popular roadside steakhouse! Tosu City, Saga Prefecture, along
Prefectural Route 17 . Oyaji’s Steak Steakhouse . 8:47 AM. Owner Mr. Sakai arrives for work
. Good morning! Let’s get to it! Mr. Shoichi Sakai, 53 years old. I need to prep the chicken and burdock for
the chicken burdock rice , the bacon , and
also the bone-in spare ribs. Plus, there are little things here and
there. Opens the window and starts prep work . The spacious interior has a
country-style design. Puts on an apron . These are bone-in spare ribs. We cook them for 10 hours in a
low-temperature cooker. After closing, I sneak in alone to do it. By the time I arrive for work in the
morning , they’re thoroughly the flavor is
fully infused they’re tender . S) Is this a popular menu item ? Yeah, definitely. When we featured this on Instagram, customers started coming from pretty far
away. I take the meat out of the refrigerator . It’s called sagari meat, the part that supports the organs. It’s delicious and not too fatty, so health-conscious folks or those dieting really love it. I marinate this in sake lees. It gets incredibly tender. This is domestic pork, the Kinsei breed
from Saga Prefecture. These are our signature spare ribs . We score the bone and separate it along the bone. Imported pork ribs just don’t have the
same thickness. S) Is preparing the spare ribs a daily
task? We have to do it daily to keep up. We can only handle a maximum of 20 ribs
per day. Spare rib prep complete. Slow-cooked at low temperature for 10
hours. A massive chunk of meat emerges. This is shoulder loin, around 15 or 16 kilos. Cut open the bag and remove it. One of these disappears in a day. Buying in large chunks prevents oxidation
and allows us to serve substantial steaks. Cut in half . Cut. The ultimate cross-section with balanced
lean and fat. This is one day’s worth . S) Sakai-san basically handles the
cutting? Yeah. I don’t let anyone else touch it. I basically ran the whole place solo for a
long time, but around last year , I couldn’t keep up
anymore. I finally got to the point where I could
hire someone , but I still don’t let anyone
else handle this part . S) You ran this place solo? That’s right . S) At this scale? Yeah. Heh heh heh heh . S) www. Ha ha ha ha . S) www . S) That’s the kind of laugh that makes
everyone around you happy. Mr. Sakai is bright and chatty . He’s always talking to customers, you
know? Like, ” Where’d you come from?” ~ or whatever . We have them buy from the ticket
machine, but I explain it to every single customer . Steak is harder to understand than
yakiniku, right? I really hated it when people ordered
without knowing what they were getting, so I always explain it to every customer . Order comes in , I weigh it, grill it,
and serve it . I don’t pre-cut portions . I serve it in 50-gram increments like 100
grams, 150 grams, 200 grams, but… well, I don’t really serve it properly. Serving less is absolutely out of the
question. If it’s 150 grams, I’ll make it at least 1
70 or even 180 grams. We generously round up . S ) Generous… S) Thank you. Heh heh heh
heh . Staff laugh along. They totally
react to my laugh , huh? I’m super
sensitive. Heh heh heh heh . S1) www S2) www Everyone) www S) I can’t help but laugh along… Can’t stop now. Put water in the pot and heat it up. This is the sake lees I mentioned earlier. Sake lees. You can really smell the sake. It’s just diluted with water . S) This amount works fine, huh? Add slightly heated water to help dissolve
the sake lees. Mix thoroughly to dissolve. I actually tried using salted koji at
first, but managing the koji was tricky. This is the solution I arrived at. S) Does the tenderness change? Totally different. It’s surprisingly different. Soak the washed beef brisket in the sake
lees water . That’s 7kg here. One day’s worth… Sometimes it doesn’t last, so I always soak another batch. Soak it for at least half a day. After soaking , this extra step drastically changes the
texture . My family originally ran a restaurant, so I guess I was involved with food from
birth . But there was a period of about 14 or 15
years when I stepped away. I worked as a salaryman , did various
things . Sales, night work , temp jobs. I got tired and returned to the food world
about six years ago . I was 46, 47. S) Do you think working with food suits
you? Suits … I wonder… Probably depends on the person. I think I prefer customer service. Being born into that environment ,
surrounded by craftsmen in the food world , I’m very particular, right? I really feel that about myself. I think I’m very
particular. I had the chance to taste-test something
pickled in sake lees versus the same thing
before pickling . Quickly grilled and served on a plate . This is the one before pickling. This one has quite a chew . Next, we tried the meat pickled in sake
lees. How’s that? S) Totally different. S) Why does it turn out like this? The enzymes in the sake lees , amino acids, glutamic acid—those are what make it this
tender . For us, it’s the kind of steak that
falls into the cheaper category . We can’t use A5 wagyu like high-end
restaurants can. So, within that range, how delicious can
we make it? Next , he came back holding chicken . It’s chicken and burdock rice. It’s the one that really caught fire on
SNS, right? Cutting the chicken boldly while it’s
still in the bag shape . See, I told you I ‘m lazy. I really am lazy . You’ll see when you look at it . It’s huge. I started small at first. When you run a restaurant , you inevitably
end up with leftover rice, right? I thought, let’s make some kind of mixed
rice dish. It just kept getting bigger and bigger until it became what it is now. The size is impressive, but what’s even
more amazing is that this is the service
portion… This is the burdock root that comes with
it . The burdock is also quite large… S) Is there a specific thickness you cut
it to? I haven’t really thought about it, but big, big. Both the chicken and burdock have a
star-level presence . It’s a 2L size, but thin ones won’t do. Small ones won’t do. I want to surprise people. I absolutely love doing things that make
people happy. When they open it with a clunk and go,
“Whoa!” Seeing that makes me feel like, “Yes, I
won! ” I love that feeling . Seasoning the
chicken: granulated dashi , sugar . Isn’t
this how most shops do it ? S) Not this big, though . Mr. Sakai looks delighted . The chicken is softening up . S) You don’t put all this in… No, no, it
all goes in. S) All of this goes in ? All of it! This will probably last three days… On
weekends, it’s gone in two . Putting burdock root into the pot . Everything’s in. It’s truly piled high. Carefully mixing while holding it down
with my hand . Rice? About 3 kilograms per batch. If I cook 4 or 5 batches , I cook it right
away. I have to do it or I won’t make it in
time. S) I feel like the ratio of ingredients to
rice seems off. But it’s become normal . There’s this idea that you can’t
disappoint the customers’ expectations. You don’t want them thinking, “This isn’t
what I saw on SNS!” Put the lid on and simmer . S) Where do you think your work
motivation comes from ? Hmm … I mentioned my family ran a
restaurant. My mom passed away when I was around fifth
grade. After that, my dad naturally kept running
the place. I was planning to take over for him. But
then my dad passed away too, when he was about
30 . After that, I worked with my dad’s
second wife, but things just didn’t go smoothly . I ended up distancing myself a bit. I couldn’t fully process it, you know? I felt like I needed to properly close
that chapter . I thought I had to properly run the
restaurant again and finish it off . That motivation was the biggest factor,
I think . Now, it’s more about enjoying it . That’s why the shop isn’t exactly
laid-back , but we close at 8 PM . I can make time for myself , spend time with family, do things I wanted to do but couldn’t
before. I’m finally getting that back now. On good days, weekday sales exceed
¥100,000. Weekends hit over ¥200,000. It’s not easy , but I feel like I’m working hard with clear
goals. 9:53 Staff arrive . Got some momiji manju. That booming laugh is still the same. Digging from below to cook everything
through. Next, prepping bacon . Before using this Before we got this
(smoker) , we used cardboard boxes. Then it caught fire. It really caught fire . S) Were you okay? I was… not okay. But this, right? Seems like the homemade smoker burned down . S) Damn… S) So that’s why you bought this? Yeah, yeah, yeah. Now it’s safe . Taking out the pork marinated in brine . Salt, black pepper, rosemary … mixing in various things. A herb-infused seasoning. Wiping off the moisture . Arranging the pork in the smoker. Set up complete. From here, it’s about 40 minutes to an
hour . Slowly smoking to heat it and add flavor . S) Finished around opening time? Yep. Stir it periodically so it doesn’t burn. Doesn’t look like something you’d put in
rice , does it? Here, Sakai-san hydrates . S) You prefer water? No , I drink water too, but I’m having Red Bull . Ha ha ha . He rummages around and pulls out a stash
of Red Bull. I’ll give you some later. Keep it chilled . Red Bull stands by in the
kitchen . Finishing the chicken and burdock dish . It’s a magical seasoning. Plenty of moisture has come out of the
chicken and burdock too. It’s bubbling away . Stir thoroughly. The chicken and burdock is done for now . Finished. Even the overflowing burdock has shrunk
down into the pot . The flavor has soaked in and the glaze is
irresistibly appetizing . Preparing the dining area. Meanwhile, smoke is being vented here. Flip the pork . S) Still jiggly. Still very jiggly. Once it gets a nice, solid sear, it’s
done. Close the lid and smoke it some more . Next, preparing the soup. Beef broth soup. When there are lots of women , it
disappears in a flash. Transfer it to the soup jar. Set up at the self-service corner . Soup refills are available too. Time for a little break. I just space out while smoking a cigarette . Watching this. Behind the shop, tranquil nature spreads
out . Have you had this hairstyle for a long
time? I started growing it out around the third or fourth year. I chose this hairstyle because I wanted
people to remember me . Even when I go shopping , sometimes people go, “Ah! ” I can’t do anything bad. I can’t do bad things, and I can’t go to weird places either . Ha ha ha ha. Checking the bacon. It’s gotten quite a bit of color, but
still needs more heat. Making chicken and burdock rice . Secret magic seasoning: ginger. Combine the cooked chicken and burdock
with the rice . Mix it . Then it’s more like adding things in the
middle . S) You add it halfway through? Yes. The ingredients at the bottom don’t mix
well, so I add more halfway through . Chicken burdock rice is done. Big chunks of ingredients are in there. Ready to go. About the menu . Starting with the meat descriptions: First, the beef steak in the top left . This is lean meat. We marinate it using sake lees, so it’s quite tender. Next to it, the bacon. This is bacon we make in-house. Compared to store-bought, the flavor and
aroma are completely different . Next to that is the loin. This is our
top recommendation. It’s tender and incredibly flavorful. Moving towards the center, the bone-in spare ribs. We prepare them with a 10-hour
low-temperature cook , so the meat is melt-in-your-mouth tender. The sirloin also has a nice, substantial
fat layer and is delicious . Regarding meat size, 150 grams is the
standard portion . The rice and soup are all included in
the price, so you can just buy the meat if you
prefer. Thank you for your patronage . S ) It’s like telephone shopping, haha. Seriously , it just comes out without even
thinking about it . S ) What’s your top recommendation? The loin and spare ribs are the ultimate
combo . A delicious pairing, I think . Rice… soup are completely self-serve
for customers. Chicken and burdock root are included, of
course . If we change this style, it wouldn’t be
us anymore. Seeing customers enjoy it is the most
important thing. It’s what lets us keep going. Even if rice gets more expensive, we absolutely won’t change this style. The rice is done. Most customers prefer plain white rice for
their first bowl. We set that up at the self-serve corner too . The
bacon is nicely browned. Here we go! It’s ready! 10:52 Customers are already waiting before
opening. Mr. Sakai spots them at the entrance. “Hello~” He guides them inside, even though it’s
before opening. More customers arrive. ” Please wait until opening time . ” S) Do you always have customers before
opening on weekends? I hate making them wait in the heat, so I have them come in and wait. Puts out the sign. Open . 11:00 Opening . Oyaji’s Steak . The parking lot is already nearly full
right after opening. Inside, there are many large table seats. Menu: Beef Steak 1250 yen~, Sirloin Steak 2600 yen~, Homemade Bacon
Steak 1200 yen ~ Hamburger Steak 1180 yen Kids’ Lunch 500
yen Table Condiments Steak Sauce Garlic Soy Sauce / Japonais
Sauce Herb Salt / Black Pepper / Pink Salt Horinishi Alright, let me explain a bit. We explain the meat to every customer
before they order. Mom wants a fried egg on this one, and on this one… Is that okay? I’ll add spare ribs to mine . Confirming the order . Next, a family of three . Customer: Can
I add a hamburger steak topping to this? Staff: Yes, that’s fine . It’s great the staff follows up
immediately . Confirming the order . Checking the topping combinations and
handing the meal ticket to Mr. Sakai . A large order comes in, including
toppings . While waiting for the steak, getting
rice and soup . What about this? Ah~ this looks delicious. Dad unilaterally decides everyone gets
chicken and burdock rice. Spots the takana greens next to us . Want takana? Yes. Added takana to everyone’s rice bowls too . Takana was a rare find. Already surprising the customers . Cooking begins in the kitchen. Cutting the skirt steak and weighing it. It’s supposed to be 100 grams, but we’re
serving it around this much (115 grams). For the kids’ lunch, cut it finely into
bite-sized pieces. Melt butter in the frying pan . Finely cut meat. Loin . Cut & Weighing … A massive steak way over 300g… Preparing the kids’ lunch plates . Cabbage, bean sprouts. Plating . Ketchup on the hamburger patty. Pouring orange juice . Kids’ lunch. Line up the griddles on the stove . Grilling the meat. Placing the chunks boldly on the griddle. Spread oil . Cabbage, and bean sprouts. Crack eggs onto the back griddle. Flip when browned . This thickness is irresistibly
luxurious. Remove from griddle when surface is cooked . Cut. Place on top of vegetables . The simplicity is tempting . Spare ribs. Wrap handles in foil. Beef steak 100g + spare ribs. The ultimate beef and pork combo . Next , cut the loin. This is a whopping 300g loin! Butter. Finish the spare ribs with a torch for a
crispy finish. Finally , a sprinkle of pepper. Here’s the 300g of loin . Beef steak 100g plus spare ribs . What a sight… Finally, the 100g beef steak topped with a
fried egg is done . Sorry to keep you waiting. Here’s the
300g loin. This is the beef steak and spare ribs. Put on the paper apron. Pour the sauce. Immediately take a bite while it’s piping
hot . Mmm! Delicious! Between bites of meat, a spoonful of
chicken burdock rice. The flavor seems satisfying. The parking lot has license plates from
various prefectures . Amazing, right? There was an Izumi plate
parked there . On weekends, we get many customers from
outside the prefecture too. “Where’s this plate from? ” (Staff) We meant to surprise the
customers , but… Yeah, we’re the ones getting
surprised. Welcome~ Thank you . Egg topping. 150g sirloin . 150g beef steak . Please enjoy your meal. ~ Thank you. Placing the hamburger patty and pouring on
plenty of sauce. Beef steak 150g, hamburger patty, fried egg. Loin 150g, big frankfurter,
fried egg. The possibilities are endless depending on
the combination . It’s cooked rare , so please finish it to your preferred
doneness on the hot plate and enjoy. The dandy guy who runs a forestry
business. Yeah. Following the meat, piling on the chicken
and burdock rice . Delicious! This is Hita City, Oita Prefecture . We came here specifically for this. It looked delicious. Lean beef steak . Beef steak, hamburger steak, and fried
egg, right ? It’s springy and meaty, really tasty. I’m satisfied. The guy immediately goes for seconds on
rice. A generous bowl of chicken burdock rice . A little white rice for his companion . Kids’ meals come with a gachapon toy . The kids are happy choosing their toys
at this steakhouse . Thank you very much . Are you full? Child) Yeah, thank you . Energy boost with Red Bull . The grill marks make it look appetizing. Cut . Big frank. Hamburger patty . Butter. Pour on the sauce to finish. Ready to serve piping hot . Yes~ please enjoy. Loin 150 grams. The guy digging into the loin. Delicious . S) Where are you visiting from today ? From Higashi Ward in Fukuoka City. We’re
heading to the Tosu outlet mall , so we
thought we’d stop here for lunch
beforehand . I was in the mood for meat
and looked it up, and this place had the
most posts on Instagram and such . This
recommended loin cut has a nice bite and
is delicious . It’s about 150 grams, so I
think it should fill you up nicely . He
eats silently and finishes it in no time .
Are you full? Great. Thank you, and we hope to see you again . S) “Are you full?” is something I’ve
only ever heard my mom say . Ha ha ha ha . Somehow, that’s the best part—seeing customers leave with a smile. Fried eggs are a popular topping . Butter. Pepper . Plates keep coming out . This one has a hamburger patty topping . The volume is incredible… Many come alone to really fill their
stomachs . See you again soon . Thank you. A family arrives. They place their order and head to their seats. The woman from earlier comes over. Customer) Hey, you’re Keisuke, right? Customer) Right! It’s definitely
him . Unexpectedly , a classmate comes in. We start taking their order . Staff) It’s supposed to be 200 grams,
but it’s 220… About 20 grams more is
totally fine. Cut it big and onto the griddle . Staff) Wow, that’s rough! w Hardly measured at all. Placed the Big Frank and hamburger patty
on top. Finished it off with sauce . This also turned into a seriously
substantial lunch. Looks delicious! The husband got the Japonais sauce, the wife got garlic soy sauce. I was craving meat, looked it up, and this
place came up . Roast beef steak . Delicious. So meaty. Huge portion . But it’s tasty, so I could probably
polish it off . Gobbled up the meat from the kids’ lunch . It’s great that the whole family can
enjoy it here. A brief break. This is when I step out for a smoke . S) Is the work hard? It’s hard. It’s the heat , right? It’s tough . S) Do you cook mostly alone? No, when it gets busy, two of us work
together. But basically, it’s just one person . His bright smile belies what seems like
grueling work. He constantly checks the self-service
corner’s inventory. When it runs low, he restocks immediately. He pulls a new chunk of meat from the
refrigerator. It’s not even halfway gone, but a quarter is done. S) It’s only been an hour since opening,
but is it always this pace? Yeah. Heats the washed griddle. Mr. Sakai looks somewhat concerned. He watches the explaining staff kindly. Even the clumsy explanation seems
charming. Spareribs. Loin + Spareribs. Carries it to the table of two salarymen. Loin 200g 2300 yen. Spareribs 1 piece 800
yen . The flavor-packed loin gets tastier the
more you chew it. The tender, melt-in-your-mouth
spareribs… The combination with the
spare ribs is superb. Putting both meat and white rice in your
mouth at the same time… Delicious . S) I think it had sauce on it? Japanese-style sauce . S) Does it go well with rice? Yeah, it goes great . What did you put on it? I figured I’d start with just salt for now . S) Sauce later too? I’ll use it all. The two immediately get a rice refill . They glance at the chicken burdock rice . Later . Yeah. Seems like the chicken burdock rice is for
the finale. The bustling crowd inside shows no sign of
letting up . S) Are you full? We’re super full. It feels like such a good deal . The unlimited refills, plus you get to eat lots of veggies. Being able to control the cooking yourself
on the hot plate is really great too. They get up from their seats, satisfied . Are you full? Customer) Totally ! Come back again! The orders keep coming . Mr. Sakai keeps the kitchen running solo. He brings
the food to the parent and child. They dig into the hamburger steak. Delicious! The chicken and burdock rice keeps coming
too. Two women head to the self-service corner . Wow! Wow! They can’t hide their surprise at the huge
ingredients They fill a rice bowl with chicken and
burdock rice adding pickled mustard greens . In the kitchen, cooking progresses
swiftly. 200 grams of pork loin. Wow, amazing! Taking a commemorative photo. Finishing it with Japonais sauce . Delicious! Thank you very much . Are you full? Please come again. Mr. Sakai relentlessly grilling meat. Recharging energy during the gaps while
the meat cooks . Bacon, right? Homemade bacon. Beef steak 100g + spare ribs. Loin 150g + big frankfurter . (S) Looks delicious… www This guy takes a bite of loin and downs his beer in one go. Refills are self-service too. All-you-can-drink for 30 minutes. Meat and beer . The best holiday… Full house lasted until closing . Are you full? Thank you. See you again soon. Old Man’s Steak. I thought about a fancy name to make it
easier to remember , but Old Man’s Steak just feels right. I want to keep attracting this many
customers for a long time , and get even
more people to come. My ultimate goal isn’t to make the shop bigger or expand,
but I want to be featured on “Omoumai Shop” . S) Could you say that again clearly ? S) Please state your goal I want to be featured on “Omoumai Shop”! Chukyo TV, please give us an offer!! We’re just grateful you came , so we’re doing our best to make you happy
. We want you to leave smiling, saying it
was delicious . Please come back lots. Thank you . Finally, the staff also got steak. First , get rice and soup . The chicken burdock rice is a must . Also get the pickled mustard greens . Soup . Free refills on soup and chicken burdock
rice. (White rice also available) The popular chicken burdock rice. Large chunks of ingredients take center
stage. Burdock this size. Flavor-soaked, tender, exquisite. Endless pickled mustard greens as a palate
cleanser. Grill the meat . Cabbage, bean sprouts, homemade bacon are taken out and cut. Spare ribs. The spare ribs and bacon are finished by
searing them. They’re turning a nice color. Cutting the sirloin. Next, beef steak . The hot plate is completely covered in meat. Butter . Pepper. Thank you for waiting . Here’s the loin and spare ribs. And the sirloin and bacon. Since the meat is cooked rare, please finish it to your preferred
doneness on the hot plate before eating. Loin 200g for 2300 yen. One spare rib for
800 yen. Mr. Sakai’s top recommendation: the loin
and spare rib combo. Cook the rare meat to your liking on the
hot plate . Tender , with the sweetness of the meat
spreading in your mouth . Special spare ribs, slow-cooked for 10
hours at low temperature . Thick and incredibly substantial. Melt-in-your-mouth tenderness. The flavor
is deeply infused . Pair it with rice and soup for The ultimate steak lunch with incredible
volume. Classic sirloin 200g 3000 yen .
In-house made bacon 80g 780 yen . When it comes to steak, sirloin is a
must. The thick cut meat has a perfect balance
of sweet fat and lean meat . Homemade bacon. Concentrated umami and a spicy aroma
create a flavor you can only get here. Plenty of vegetables are a welcome
addition. The vegetables, soaked in the meat’s
delicious juices, are also exquisite. The steak sauce is garlic Soy Sauce & Japonais Sauce Enjoy two distinct flavors . Plus, a wide variety of spices are
available. I’ve got garlic soy sauce and wasabi. Pairing them with the loin is absolutely
delicious. Might be considered unorthodox, but… Mr.
Horinishi’s spice blend? That stuff is seriously good , haha. I keep it because I genuinely think it’s
delicious . Tried it with various spices and sauces . Today was all about meat!
Dad’s steak filled both my heart and
stomach. Thank you so much . Are you full? S) I’m stuffed! Thank you . Please come again . 14:30 Order Tap Close

店名　おやじのステーキ
地図　https://maps.app.goo.gl/d283FKeSpS7uzVFCA
住所　佐賀県鳥栖市真木町1685-6

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