ご飯おかわり無料！１００メートルの大行列ができる大阪最強洋食店！

ご飯おかわり無料！１００メートルの大行列ができる大阪最強洋食店！

It was delicious! I absolutely love shrimp
tempura. Hot and freshly fried like this—you won’t find tartar sauce like
this anywhere else. Shrimp tempura topped with the famous
tartar sauce from Koubai Diner, a
Western-style restaurant in
Minami-Morimachi, Osaka, where people line
up. The crispy texture of the fried chicken
and the sauce are so tasty. I could just keep eating bowl
after bowl—it’s incredibly delicious .
goes down so well with rice. It’s so
delicious you’ll want to eat bowl after
bowl. Western food is like breathing. Koubai-cho, Kita-ku, Osaka City 5-minute
walk from JR Osaka Tenmangu Station Opened in 2012 Revival Western-style Diner
Koubai Diner 8:00 AM: Owner arrives for work . Goes shopping for ingredients at Tenma
Market . Shopping done, heads back to the shop. On busy days, the line stretches all the way to the next
corner (the convenience store). (About
100m) The Seven-Eleven staff get asked “Where’s Koubai Diner?” so often
. Every time the automatic door opens, someone asks “Where’s Koubai Diner?” So , ah, it’s over here! ” So much so that the moment it opens, I say “It’s over
there, ” and the regular customer who came to
shop says “No, that’s not it.” Replaced the mop . This makes cleaning fun . People who work nearby, even if they’re in line , give up and leave if it’s slow. But at our place, once you sit down, it
comes out in about 10 seconds . Well, we try to keep it that way. Just as that person is about to come in, we finish things up like this . Onions. For the soup. Staff) To avoid waste? Put it all in the soup . Lunch orders come in. Skim off the scum. Staff) How long has the shop been open? 2012, I think . We deliberately dressed up like this. We didn’t want a stuffy Western-style
restaurant, but a place you could just casually walk into
. A diner is a simple eatery made by converting an
American train car . That’s how we wanted to create a casual
eatery in Koubai-cho , so we named it “Koubai Diner.” Sugawara no
Michizane is enshrined here, but he was very fond of red plum blossoms . (My grandmother) She was born in the
Meiji era, but was called to Osaka . Back in 1933, when Osaka had no Western
restaurants , she was summoned and spent her life spreading Western
cuisine culture there . Since I ate her cooking from childhood , compared to other chefs, it felt like I was just climbing a staircase. I only had to aim for each delicious dish
she made, one step at a time . I was
incredibly blessed. I inherited a palate that can’t be
replaced by anything. That alone is an incredible treasure It’s my daily battle uniform. For evening reservations … Staff: Sixteen reservations for the
evening? Ah, yes. At night, many guests are from companies
around here called small and medium
enterprises . This size is just right . Naturally, 16 people means it’s a
private booking. Payment for the reservation boxed lunches . Demi-glace sauce . Stirring constantly so it doesn’t burn . Kneading and kneading and kneading. It becomes a beautiful sauce with a glossy
sheen . Demi-glace sauce complete . Preparing the boxed lunches. Staff) What do you focus on when kneading
the hamburger patties? From ingredient selection all the way through prep, it’s like climbing a
staircase . You have to reach the top without
missing a single step . I always wondered why my grandmother’s
shrimp tempura tasted different from
others . I’ve probably coated around 2 million
shrimp myself now, and I think I’m starting to grasp the
ideal. I began noticing it after passing the
million mark . Though I doubt my grandmother ever made
that many shrimp tempura. She’d drop them in the runny batter, shape them in the thicker batter , seal them in, then coat them with
breadcrumbs. After shaking off the excess, they’d be
done. Taking your order . Open at 11:00. Popular No. 1: Shrimp Fry 1210 yen . Handmade Hand-kneaded Hamburger Steak 1100
yen. Daily Special Lunch Set 990 yen. (Fried
Chicken with Green Onion Sauce) Old-Fashioned Omelet Rice 1100 yen Beef Tongue Stew 3300 yen Minced Meat
Cutlet 1430 yen Pork Cutlet 1320 yen Chicken Karaage 1320
yen Free Soup Free Rice Refills Rice and Soup are Free
Cutlery is Self-Service Plunge in a Mass of Shrimp Fry Top with
the Famous Tartar Sauce and it’s Done!
Shrimp Fry 1210 yen Looks super delicious! Looks delicious! First , just the famous tartar sauce
alone. One bite . Bite into the shrimp fry with tartar sauce. Extra tartar sauce . Today it’s shrimp fry. It was delicious. Loaded with tartar sauce. It was delicious
. I want to come back again . Daily Special Lunch Set 990 yen (Fried
chicken with green onion sauce) The fried shrimp flies off the plate. Take a big bite . Hot… It’s hot! It was delicious . I love fried shrimp. Hot and freshly fried. 11:40 AM . The ordered fried shrimp and hamburger
steak bento is ready. Handmade, hand-kneaded hamburger steak
1100 yen. Tuesday, May 20th, maybe ? Throughout the Kansai region, maybe?
Available at Lawson (Machikado Kitchen)
stores. Starting May 20, 2025 , limited quantities
available at Lawson stores in the Kinki
region (only stores with Machikado
Kitchen). The crispy texture of the fried chicken and the sauce are just delicious . The sweet and sour scallion sauce pairs incredibly well, making it super
tasty. I just can’t stop goes down so well with
rice. It’s so delicious you’ll want to eat
bowl after bowl. What I’ve wanted to do since I was a kid is share the things I found delicious with
everyone. It’s about that shared feeling
of “This is so good, right?” I want people
to feel that. I started doing that around age 30 . I opened a restaurant and have been
doing it ever since . Since rice refills are free , you can
eat your fill! It’s been about a year or two. Pretty much everything is delicious, but
the shrimp tempura is the best. Since something different comes out every
day , you can try almost everything on the
menu here. It’s the best . (What I ordered was) fried chicken .
I’ll be back . Off to work this afternoon… Cooking omurice. Old-school omurice for 1100 yen . Pork sauté. It was incredibly delicious . The tartar sauce was amazingly tasty . It’s like a potato salad-style tartar
sauce, you know? The boss was quiet today. I usually hear something. Maybe he’s tired? 13:00. Minced cutlet for 1430 yen. Crispy minced cutlet. Took a big bite , looking delicious . The rice goes down well… Many people add toppings. This is the extra portion : hamburger
steak and two shrimp fries. It was incredibly delicious. Tartar sauce. I had the shrimp fry. You don’t get this tartar sauce anywhere
else . It’s totally different . It’s so good you could eat it by itself. It’s kind of weird to say, but it’s like halfway between potato salad
and tartar sauce . Probably doesn’t even have potatoes in
it though . Customer) Master, that was delicious. 15:00 Closing time . We look forward to seeing you again. Staff) How long have you been coming here? I’ve been coming here for about seven or
eight years . The customers help me get through each
day . Staff: You talk to customers a lot,
don’t you? Yeah, talking to customers is what
keeps me coming back every day. There are so many regulars who chat with me , and that makes me happy . (About the shop’s start) Back in 1933,
Osaka didn’t have Western cuisine culture It was a time without electricity or
refrigerators. When you look at this menu, draft beer was 60 sen. Converted, that’s about 2,500
yen today. How did they serve draft beer back then
without refrigerators ? The font itself is so stylish . When my grandmother ran her cooking
classes, students would come saying they’d attended her
classes . It was kind of heartwarming . Right after finishing school, I joined an
accounting firm. From there , I was able to transfer to a
larger firm. I trained at one of Osaka’s top accounting
firms . from the first train to the last train. It was still that era, the last era, you
know? Thanks to that, I learned the job quickly . Thanks to that time, I have now. Western cuisine is like breathing . Once it stopped being a struggle, the
scenery changed. I don’t drink , I don’t smoke, I don’t
gamble, I don’t chase women , I don’t sing. My 90-something grandmother asked me ,
“What’s fun about living like that?” This was an exclusive look at Osaka’s
popular Western-style restaurant with long
lines . Well, making curry looks easy, but it looks easy and is actually the most
troublesome thing, you know? I always get the pork cutlet curry. When it comes to curry , I come here. Dry curry! Dry curry. It was super delicious. After all, when customers say say things like , ” This is delicious,” or “That was tasty.
” It makes you think , ” I’m glad I do
this . ” (Kareiya) 8:30 Second-generation owner Mr. Yamashita
arrives. A long-established, traditional
European-style curry shop . Beloved since
1980. Preparing the aged curry for today’s
service . Adding bouillon (chicken bones) and
milk. Beef tendon . Beef tendon is tough, right? You have to remove the impurities and
simmer it . Simmering it down . Staff) What do you mean by “tricky
curry”? Well, making curry looks simple , but it looks simple and is actually the most
troublesome . Curry is deep, or rather , that’s something my old man figured out
and did. My old man was the first owner , the founder . My old man and my mom… Staff) What did they do originally? My dad originally ran a men’s clothing
store . About 50 years ago, he was doing men’s suits , but he thought, ” Maybe
suits aren’t working out, ” so he started looking into opening a
restaurant . Back then, there weren’t any curry shops,
so he thought , ” Let’s try a curry specialty
shop .” That was the vibe. My mom was good at making curry . Once we started , it turned out it wasn’t
that easy . I’d been helping out, but I started
doing it myself. and it’s been about 13
years since I started doing it . I’ve been
working here for about 30 years now , since I was a student . When I was 20 , I went to Tokyo for
several years to train. It takes about a week to prepare the curry
roux : carrots, garlic, onions , bay leaves, cayenne pepper , reducing the liquid. What’s tough about it? I don’t really
think about it much, but it’s definitely when customers say
“This is delicious!” or “That was tasty!” makes me happy. It makes me feel like all this work was
worth it . We have a lot of regulars who’ve been
coming since the old days. I’m really
grateful for that. special spices. This is pretty physical labor too , requires strength, and you can’t let it lump up when mixing . The curry smell must make your house reek
when you get home. You put this in the oven and stir it every
hour . This task is the worst. The curry smell
really comes out strong, so it gets stuck in your body. You put it in the oven to heat and dry it . After 5 hours in the oven , add
bouillon, Add plenty of fruit and stir. Skim the scum off the beef tendon . Staff: I think you’re pretty committed
to making things from scratch, right? Croquettes, hamburgers—we make everything. It’s almost all homemade. Standard menu items. Beef for beef curry . Salt, black pepper. Add it to the curry . Oil splatters, and when it does , if you wipe it right away like this, it gets clean, right ? Everything. Do it after you’ve already done it . Since it rests in the freezer for 3 days , including all the steps, it takes about
a week. With curry or stew, it’s more like resting in the refrigerator
. It mellows out compared to right after
making it. By resting , ketchup, rice finishes cooking. Start the next batch right away . Stir frequently to avoid burning. 9:45 AM Staff arrive. The owner’s wife also arrives. They proceed with opening preparations . Prep chicken
cutlets and pork cutlets for the lunch
menu . Prepare the soup. Thicken it with potato starch dissolved in
water . Add beaten egg and ginger . Soup complete! Today’s daily lunch special is “Simmered
Hamburger Steak Curry 930 yen. ” Staff: Does the daily special price
always stay the same? Yes, it’s 930 yen. Today’s special is stewed hamburger steak
. Staff) That’s a great deal ! Yeah , it is . 11:00 Opening. Beef Curry 750 yen. Beef Brisket Curry 800
yen. Katsu Curry 1200 yen . Mixed Fry Curry
1400 yen. Today’s Special: Stewed Hamburger Steak
Curry 930 yen. Immediately, two customers arrive. Katsu Curry, shrimp fry curry. Katsu curry 1200 yen . Large shrimp. Shrimp fry curry 1400 yen . Eggplant and minced meat curry 1000 yen. Enjoying curry you’ll want to eat again
and again… Adding table-top Fukujinzuke pickles. Fukujinzuke is a must. Staff) Do you come to the shop often? Pretty often. My workplace is nearby. When I crave curry, I come here. Staff) What did you order? I always get the pork cutlet curry. They
always change it up. Eggplant and ground meat curry. This one
is popular. It’s a beef curry, but what was that called ? Dry curry! Dry curry. It was super delicious. Staff) How about the spiciness? Just right. Could handle spicier, but this balance is perfect. Homemade pickles. Chicken curry for 1000 yen . Preparing the next batch of rice while prepping ingredients. Red wine . Spicy seasoning. Staff) Always beef curry? No, I try different things . Today I felt like beef curry. Loaded with sauce . One bite. Staff) How does it taste? A comforting flavor. Maybe my favorite taste . They seemed to double-check the price
because it was so cheap… Thank you~ (The atmosphere inside too) It’s relaxing,
isn’t it ? Thank you for the meal! I’ve known this place since it opened. Wife) It’s been over 40 years now . We have customers who’ve been coming for
over 40 years too… Mixed Fry Curry 1400 yen Daily Special Lunch Simmered Hamburger
Steak Curry 930 yen 12:15 More customers arriving Beef Brisket Curry Large Portion Cheese
Topping Staff) Everyone’s getting large sizes .
Did you order them? Everyone’s getting large portions ! We need the
energy! Staff) Does a large portion mean more rice
and curry sauce? It does, it does. Of course. About 1.5 times more . Staff) Is there anything bigger than a
large portion ? If someone asks, we’ll do it. Occasionally. Like extra sauce … just keep piling it on… Mixed Fry Curry with Beef Tendons and
Fried Egg Topping. That irresistible craving kind of flavor. For European-style curry, this place is
the best. Well-balanced and easy to eat . Staff) I think I could eat quite a lot ,
but I could probably eat a bit more, haha . I think it started as a home-style curry
with a bit more attention to detail. The
original was a curry you could eat every day, a curry
you never get tired of. That’s the European-style curry . The beef curry is the core, you know? And they’ve definitely kept that
going. You can see why it’s loved for so long.
That was our close-up look at an Osaka
curry shop . It’s the best! Super delicious , fluffy hamburgers ! Customers flock for these
handmade hamburgers with eggs. I really felt the tenderness sets them
apart. Melt-in-your-mouth hamburgers you won’t find anywhere else.
With a fluffy texture , you can enjoy a variety of flavors in
your mouth . Staff) Do you like hamburgers? I hate them Located in Ota Shinmachi, Yao City, Osaka
Prefecture . 13-minute walk from Yao
Minami Station on the Tanimachi Subway
Line . It’s just sitting there in the
industrial area… Opened in 2015 . Handmade Hamburger Steak
with Egg. Owner Hattori-san arrives for work. His right-hand man , Imamura-san . Preparing the miso soup for the lunch
menu . Staff) How many years has the shop been
in business? It will be 10 years this September . We opened in September, but I
had a previous job, so I only joined around the start of the
year . So initially, it was just the manager alone, starting
the shop with part-time staff . We
originally planned to work together, but
due to circumstances at his previous job,
the timing didn’t work out . He used to work at a teppanyaki
restaurant, and after that , he also
gained experience as a floor staff member . Here, since it’s a small shop , it’s like cooking while taking customer
orders and carrying things around. Surprising, right ? Staff) I was shocked . Like, what is this place? Staff) It’s pretty close to the nearest
station, Yao-Minami Station, right ? Well, even though it’s close, it’s still
about a 15-minute walk . So , I guess not many people walk here. Well, some do, but… So, for example, if someone orders something like a huge hamburger steak… like the 450g one yesterday … Staff) People actually order those ? Like 600g hamburgers? We can make them bigger in 50g increments. We used to get these big-eater
championship types all the time. One guy ate 1.8kg by himself. We make tomato sauce in this pot. We portion out about 70-80% of
this (small) pot’s capacity , vacuum-seal it , and store it. When we need it, we just reheat it. We make the hamburger patty mixture . We chill the ground meat. We develop the meat’s natural stickiness
for binding . We combine the ground meat. The idea is that if it melts , the flavor
escapes . In that sense, it works better in winter
, It’s cold, so in summer , just leaving it out makes it melt and melt and melt. Not just
the fat, but the lean meat too. Staff) How many kilos is this? Just the ground beef is about 3 kilos. Staff) Isn’t this just onions ? We use two types of onions, sautéed for
different lengths of time , plus garlic , breadcrumbs, soybean flour… Back in the day , we never knew if
customers would come or not . So we’d prepare it in these containers and
cook it . Gradually, more customers started
coming. Now we have to make about three batches at
once just to keep up. To achieve deep umami and rich flavor , we
use over 23 kinds of spices, vegetables,
and fruits. Nutmeg, white pepper. Combining it with the mince. I want you to feel the texture of the
mince so I mix it just enough without
overworking it . I really don’t want to crush the mince
too much . Staff: Is this one batch? This is one batch. We make at least two batches a day . If you count by number… about 45 servings. And we definitely don’t want to use it
right away . We want to let it rest for about half a
day to let the flavors meld . So even if we make it in the morning, we’d
use it at night , or maybe later in the lunch service . Right after mixing, the flavors are
sharp , or rather, each ingredient asserts
itself strongly. We want everyone to eat it after the
flavors have blended and become harmonious . Staff) Is that quite a long time? About two years. Open at 11:00. Handmade Hamburger Steak 150g with Tomato
Sauce or Garlic Sauce: ¥1,080. Handmade Hamburger Steak 150g with Grated
Ponzu: ¥1,120. Shrimp Fry & Hamburger Steak: ¥1,480 .
Oyster Fry & Hamburger Steak 1560 yen Scallop Fry 440 yen 5 Oyster Fritters 1100
yen Fresh Tuna Sashimi 50g 850 yen Firefly
Squid 550 yen Wagyu Sirloin Steak Lunch Set 2500 yen Four customers arrive right away Ordering four hamburgers, Roast Beef
Ordered Wagyu Sirloin Beef Two More Hamburgers Added Neatly Plated Miso Soup Handmade Hamburger 150g Garlic Sauce 1080
yen Handmade Hamburger 150g Grated Ponzu 1120
yen Customers Keep Arriving Hamburgers 250, 300 yen. Two shrimp
tempura. Orders flooded in. Kids’ Lunch 750 yen. 11:58. For an extra 300 yen, rice can be changed
to garlic rice. Prepared multiple dishes simultaneously. Garlic rice. Handmade hamburger steak . Tomato sauce . Welcome!
Hello~ Food arrives. Handmade hamburger steak with garlic
sauce. Blow on it, take a bite. Immediately followed by white rice. Juicy outside, fluffy inside. The garlic
sauce is so appetizing… It’s amazing! I ordered grated ponzu. Refreshing! I’d heard it was delicious . This place is tasty! 12:45 Domestic beef loin steak 200g is served! It was delicious! Staff) What did you order? Hamburger steak and garlic rice. Both were delicious! I’ll be back! Staff: Do you like hamburgers? I hate them . You take a chunk of meat, break it apart
, then put it back together, right ? As a kid, I just didn’t get the point . It wasn’t something I thought about
after becoming a chef. If we’re going to process it anyway, we aim for it to be soft and fluffy .
Basically, our concept is to create a
texture you wouldn’t expect from meat
while still letting the meat flavor shine
through . It was insanely delicious! I’ve been here a few times, but this was
my first time! I had the hamburger steak with garlic
sauce and got a rice refill. It was delicious . I totally agree . I thought the chopsticks were different. They looked like swords. It was so soft. It was delicious! Really delicious! A hamburger steak you won’t find anywhere
else . With that fluffy texture , you can enjoy all kinds of flavors in
your mouth . I think it’s great that there are
various styles , but what we wanted to create was that kind of
hamburger steak. We thought about everything from the
mixing method to the cooking method, and
the ingredients we use . Staff: Was there a particular reason you
got involved in this line of work? Both me and Manager Hattori met working
part-time in a restaurant kitchen . We’ve known each other since we were
students , nearly 20 or 30 years now . We did other jobs separately at times, but somehow we ended up here. After the lunch service ends… 16:54 Staff return to the shop . Preparing cold water. 17:00 Service resumes. Handmade Hamburger Steak 150g 1000 yen
(Includes salad and fried egg) Garlic Rice 480 yen Wagyu Roast Beef Fried
Rice 1930 yen Wagyu Sirloin Steak 100g 4500 yen Chiyo Musubi 900 yen Total 22 seats: Counter 6 seats, Tables 16
seats Prepare takeout orders from phone
reservations: Potato salad Cook eggs Warm the sauce Sear both sides Red wine Cook in the oven until Customers start arriving . A pair of customers arrives. Another pair, a man and a woman, arrives. Takeout and dine-in orders proceed
simultaneously. Bacon for salad . Caesar Salad with Warm Egg Topping 640
yen. Since the takeout portion is for 6 PM, set it aside. Bake it in the oven just
before 6 PM . By touching it, you can roughly gauge
how done it is. When you think “This is the timing,” open
it , touch it , and so on . That’s the flow. A satisfying dish with fried items
included . Served with tomato sauce , rice, and
miso soup . Fluffy texture , very tender hamburger
steak. Comes with crispy fried items too,
guaranteed to fill you up . Takeout customer arrives. Remove hamburger steak from oven and
transfer to takeout container . Staff: “Do you often get takeout? ” Customer: “I get takeout sometimes, and
come to eat here too .” Staff: “What did
you get for takeout?” Today it’ s the hamburger steak . Sorry, thank you
as always . Thanks , take care. See you
again. Order for Wagyu Roast Beef Fried
Rice . Slicing the roast beef . Beef fat
for the roast beef fried rice . Heating
the oil on the iron plate . Frying the
rice. Soy sauce . A fragrant aroma drifts.
Top with roast beef and it’s done. Add the
shrimp tempura . It’s super delicious.
Fluffy . It’s 150g, but I think we could
easily go up in grams . Hamburg steak for
takeout Staff: Is this white? White. Chicken is white, beef is red. It’s about whether the meat looks whitish
or reddish . We differentiate based on
that. It’s still not enough. A bit restrained . Because of age . Staff: How’s the flavor? It’s delicious. Staff) Do you come to the restaurant
often? It’s my first time. About the fourth or fifth time . I usually only order the hamburger steak
set, but today I tried the chicken sauté for the
first time . Oyster fry . Cooking rice . 18:35 . Fully booked. Regular customers arrive. I’ve had this before. It was super delicious . Chiyomusubi . Staff) Are you quite particular about
sake? Yeah, the president of the sake company we work
with now is an amazing sake connoisseur. We have him select the sake for us and
then purchase it. Red Snapper Fry the scales . Served as a sashimi platter . Sear with a torch . Refill the sake . Firefly squid with shiso leaves. Bonito with garlic. Cover with aluminum foil. Cook through
with residual heat . Plate and complete. One plate for two people. Three young men came in. Photo time . Took a bite of the hamburger steak. I thought the tenderness really stood out
from others. The flavor of the ingredients came
through, and it was truly delicious. Staff: The shrimp tempura also looks
different from others. It’s split open along the back . Staff: Why do you split it open? That’s how most shrimp fry used to be
done. The manager says it tastes better that
way. Opening the shrimp fry creates a better balance between the
crispiness of the batter and how the meat
cooks through . Oysters. Oysters with white wine. Staff) What did you order today? Today, hamburger steak , oysters, and buttered scallops . Staff) How’s the taste? Delicious. There are various sauces, like garlic
sauce , grated ponzu, or tomato sauce. You can enjoy the variety with those . Wagyu sirloin and skirt steak. We’ll make them into steaks . Vegetables roasted in the oven. A wide range of ages enjoy their meals. Staff) Is it different from other
hamburger steaks? Juicy. Melt-in-your-mouth. A group of four arrives. They order the grated hamburger steak. A bite of the hamburger steak . Next, they enjoy it with a raw egg yolk. Another bite. It’s totally different, right? Super tender, not dense at all. The sashimi arrives too. Staff) How’s the fish? It’s delicious . This isn’t just a hamburger steak place , is it? Everything is delicious here,
even the steak. The thickness is just incredible . Staff) How did you like the taste? Absolutely outstanding. We come every time. Staff: Do you come often? Yeah, yeah . Staff: What was the most delicious? The sake. Finding sake that pairs with steak was the
best. I already knew the steak was delicious. I used to order wine, but someone recommended sake. I ended up drinking wine with the meat, but it was my first time trying sake that
actually pairs with meat. The hamburger steak was delicious, so it would be even better if I came at night . They prepare for the next day at night
too . Just hoping it turns out delicious .
Chanting “moe moe kyun kyun” in my heart .
The person who ate 1. There was this monster-like person who ate 1.8kg. Someone else ate 1.8kg with beer
and rice . Staff: Did you finish it all? No, I could still eat more . Pressing down on the hamburger helps it cook through easier. That’s why amateurs do it (pressing the
center) . I don’t really do that much because I can tell if it’s cooked through . 21: 42 I deliberately use these kinds of things. If you use a nice, new one, you’ll rub too hard. So I intentionally use ones that are greasy
and won’t get clean . Polishing them that way leaves oil on the iron plate . Then tomorrow morning it’s just right. 23:26 Good work today. We’ll be here tomorrow too. Once you come, you get hooked . It’s a
shop loved by repeat customers. Staff) How many times have you been to the
shop? Probably around 50 times. It’s delicious. So tasty you’ll want multiple bowls of
rice . Juicy and delicious, highly recommended. Komatsubara-cho, Kita-ku, Osaka City . Osaka Underground Shopping Arcade . JR,
Hankyu, Hanshin. Osaka Metro converge at
this massive terminal. Whity. Established 14 years ago . Osaka Tonteki.
Whity Umeda. Part of the Grill RON chain famous for
huge lines at Hankyu 3rd Street. Popular
for tender tonteki . 8: 52 Prep has already started . We begin with vegetable prep: mizuna
greens , scallions for the miso soup ,
lemons for the fried items, and garlic . I think this will all be gone by the end
of the day. These are the sides for the tonteki. Everything is deep-fried . A huge amount of garlic gets fried. Staff) Osaka Tonteki has quite a few shops
in Umeda, right ? Two shops in Umeda. If it’s under the Osaka Tonteki name, then
two shops . Plus one shop in Namba. This is boiled pasta for takeout. Staff) Is the breadcrumb for tonkatsu? Tonkatsu, shrimp fry, marinated skewers. Starting with tonkatsu prep, we coat the thick pork patties thoroughly with
breadcrumbs . Preparing the marinated skewers . Use both hands to coat them firmly with
breadcrumbs . Next, the shrimp fry. Not many places do it with both hands, I
guess. This is our standard method . We stick to
it strictly . For the coating technique: sandwich it, coat it , rotate it 90 degrees to shape it and carry it carefully to avoid losing
breadcrumbs . Especially with seafood like shrimp or
fish fry—we don’t do fish fry here , but with fish fry—moisture tends to seep out
so you need to add a bit more breadcrumbs
when storing them. Otherwise, they turn black when fried at the end . The moisture seeps in and turns them black . To prevent that, we
store them with a bit extra breadcrumbs. Preparing hamburg patties . Hamburger meat made at our own factory . We shape them one by one. Garlic is fried continuously before
opening. Staff) In terms of customer numbers , how
many come in a day? Weekends are around 330 , weekdays between 280 and 300 . Staff: What was your busiest day ever ?
How many customers? Around 370. Once we hit over 300 , we lose track . Weekends and holidays
have non-stop peak times . Preparing our in-house macaroni salad for
sides. Preparing takeout orders . Washing rice. (Daily rice consumption) Weekdays: about
44kg. Weekends/holidays: over 50kg. Preparing for the line. About 60% of customers order 200g or 300g
Tonteki. Other shops might be 65-70%. Shops serving Tonteki typically start with raw meat, using the standard
method from its birthplace, Yokkaichi, Mie
Prefecture (where it originated). They start by stir-frying in a wok . Since it’s a Tonteki product , that method
takes over 10 minutes. At our place, just the Tonteki itself takes only 3 minutes . It’s fully cooked through. We sear it to add a crust, coat it in
sauce, pour sauce over it, and serve. That way, customers can be seated quickly. Preparing steadily for the 11:00 opening . 20 seats total (Counter: 8 seats,
Tables: 12 seats) 10:57 Customers waiting before opening Staff: Do you usually come to the
restaurant? Occasionally, maybe once a month. When I have some errands nearby . Staff: What do you usually order? The Tonteki Tamago Set (¥1,050~), I guess. This big one . Staff: Do you always get that? I guess I get the Tonberg more often. Staff) Tonkatsu or Tonberg? The flavor is solid, and I think the price is pretty reasonable
too. It’s not crazy expensive, so for this
amount… Taking orders before opening. Starting cooking before opening. 11:00 Opening. Tonteki Set Meal 200g 1150 yen . Tonkatsu
Set Meal Single 1050 yen . ※ Prices are as
of the time of interview and are subject
to change. Tonkatsu Steak Set 980 yen . Tonkatsu Rice
Bowl 850 yen . ※Prices are as of the time
of interview and are subject to change . Ton Ton Set 300g 1780 yen. Shrimp
Tonkatsu Set 150g 1750 yen. ※Prices are as
of the time of interview and are subject
to change. A Set 150g (Shrimp Fry, Tonkatsu Steak,
Tonkatsu) ¥1,680 Tekikatsu Set ¥1,700
※Prices are as of the time of our visit
and are subject to change . Pork Fillet Tare Kushikatsu 1 skewer
¥250 ※Prices are as of the time of our
visit and subject to change. Seats fill up as soon as the restaurant
opens . Rice and miso soup included with set
meals . Over 60% of orders are for Tonteki,
which is cooked in large quantities. Once seared , it’s seasoned with a special
sauce . Finished by pouring over a reduced sauce . Toppings: Scrambled Eggs 100 yen. Pork Loin with Scrambled Eggs Topped on
Top of Pork – Tontama Set Me al. Ordering Set A. Frying the Shrimp
Tempura. Shoulder Loin cut into glove shapes
Grilling pork 100% Tonberg patties are grilled. Shrimp tempura is fried . Japanese-style grated daikon and ponzu
sauce. A satisfying set with shrimp tempura on
top. Four Tonteki orders at once . Flip them to sear both sides. Tonteki and Tonberg combo set. Short cooking time, served quickly after
ordering. Since all set meals include free rice
refills, cook it promptly during lulls . Also accommodates requests to cut tonkatsu for serving.
Orders ready to eat immediately with
chopsticks . Carefully remove breadcrumbs from the
tail end . Grill while adding flavor with lard and
garlic . Large-size tonkatsu: ¥1,100. Surprisingly large for this size. Same sauce as tonkatsu. Special tonkatsu
sauce . Two male customers arrive . Order two
tonkatsu set meals. Grill in flavorful lard . Add garlic for aroma . so it becomes a bit thick and lumpy. Shake it a little
to emulsify. The dish arrives. Tonteki Set Meal 1080 yen. The sweet and savory sauce aroma whets the
appetite. Very thick shoulder loin cut . Miso soup included is a nice touch.
Cut it with knife and fork . Then take a bite with chopsticks . A bite of rice. Two bites. A satisfied look. Cooked at low temperature to maximize the
pork’s tenderness . The sweet and savory special sauce makes
the rice go down very well. Sprinkle on the table shichimi pepper. Coat it well with sauce. Take a big bite with rice . Then order a rice refill. The rice arrives. Rice refills are free. Immediately shovel down the tonkatsu and
rice. Ordering with garlic is recommended.
Eating it together gives a bold, strong
flavor . Staff: How was the taste? Oh my, it was absolutely exquisite! The meat is so tender . You can choose whether to add garlic or
not , but I definitely recommend it . Staff) Did you enjoy the garlic? It was delicious. Staff) How did you hear about us? My workplace is nearby, so I always pass
by . I saw the line forming, and since it looked a bit less crowded
today, I thought I’d give it a try . Originally , our starting point was a place called
Steak RON in Kitashinchi . Staff) I see. So it started as a steakhouse. The founder
created RON there , then opened a Western-style
restaurant near Hankyu Sanbangai. As they expanded the Western-style
restaurants, they decided to try different
genres, which is how they got into tonkatsu. The line starts forming . Staff) What did you order? I had the A Set—the one with fried shrimp,
tonkatsu, and hamburger steak . I wanted to have like three bowls of
rice, but I had work later so I held back to two . The flavor is so intense , it makes you
want to eat bowl after bowl of rice. If I didn’t have work, I probably would’ve
had two more. I’d have eaten like four bowls total. It
was insanely delicious . Staff) What did you order? The Tonteki Set Meal. It was delicious. Staff) Do you come to the restaurant
often? Yeah, I come pretty regularly. Thick meat is tough to chew , so I order the thin cuts because they’re
delicious . Regular customer arrives . Order for the
Japanese-style Tonteki Set Meal: no
macaroni, no dressing , no fat. Sounds like someone who knows the place
inside out . This is the usual Japanese-style Tonteki
(large), right? When I order this , cutting the meat is a
pain, so I ask them to cut it for me. I told the
staff, and they’re nice people, so it’s great when they cut it for me . Alright, let’s dig in! It’s cooked through, but it still has that
nice raw texture . It’s tender. Really tender . Staff: How many times have
you been to the shop? Probably over 50
times. There was a period I was really hooked and
came about 10 times a week . Lunch every day and dinner quite often
too . Staff: Do you always get the Tonteki? The hamburg steak is delicious too. I
sometimes have that as well. Plus, they have various tonkatsu options and
lots of other things. I’d recommend it for families too. Constantly handling four frying pans at
once . The place stays packed… 11: 50. Using a little free time to prepare the
rice cooker . Toppings: Fried egg for 100 yen . Takeout orders for tonkatsu and tonkatsu rice bowl. Starting with the tonkatsu rice
bowl : Searing the thinly sliced meat . Making scrambled eggs in the takeout
container . Placing the eggs on top, complete . The takeout tonkatsu is ready. Two men arrive . The tonkatsu set arrives . Cutting it into bite-sized pieces with
knife and fork . Taking a big bite. Immediately shoveling in rice. Ordered a rice refill . Refill arrived Dipped garlic in lots of sauce and ate it
with rice . Staff: What did you order? The Tonton Set. It was delicious, as always . No doubt about it. The sauce is quite sweet and savory , kind of addictive. It’s also filling, so tasty. I got a refill. I ate too much. Recommended, the Tonton. Of course, the Tonberg is also delicious . It’s juicy and tasty, so recommended. Staff) What do you like about the
restaurant? I guess it’s the flavor and the satisfying
feel, right? The volume, yeah. You can get a
rice refill. One male customer ordered the Tonton Set. It comes with Tonteki and hamburger steak . It’s incredibly delicious . He looks satisfied eating the Tonteki . I don’t come to this branch very often, but I go to other ones too. It feels like a bit of a treat . Staff) What did you order today? I got the Tonteki Set with scrambled eggs. It’s delicious . The sauce makes me want to eat tons of
rice. It goes great with plain rice. You can really dig in . The limited-time Yangnyeom Tonteki with its addictive spicy-sweet sauce pairs
perfectly with the Tonteki . Yangnyeom Tonteki. It was a line-forming shop that got
Osaka’s taste buds hooked . Cheers! Cheers! Osaka Prefecture, Osaka City, Naniwa Ward. 5-minute walk from Osaka Metro Ebisucho
Station . Right in the heart of Osaka’s symbol , the Shinsekai Market , which still retains
its old-world charm . Over 100 years of
history . 9:16 AM . The owner arrives for work . The owner’s wife assembles the stall. Staff) Does the number of customers change
depending on whether it’s a warm day or a
cold day ? About 90% are regulars, so it doesn’t
really matter, but foot traffic definitely changes. Staff) Is this stall the same? It’s empty now, but when we get busy, the owner above lets us use it . The stall next door also prepares to
open. The owner’s wife, who was drinking next
door before work , joins the preparations . Staff) Highballs for 200 yen is way too
cheap, right? Since this used to be a shuttered shopping
district, we were desperate to revitalize it . We
kept a close eye on things, so we priced things a bit lower . That’s why in the early days , we only sold two drinks a day for 400 yen. It was hell. Two people working for 400 yen . Staff) How many do you sell now? We sell about 200 cups now. Lighting the grill . Staff) What kind of food do you make on
the grill? The grill is for hamburgers and preparing
things like chashu . Well, Wagyu beef is the main thing . We make sure to stock up quite a bit for
both inbound tourists and regulars .
(Within the shopping district) Just our shop alone spends about 1 million
yen a year at the market . Beer for the wife. The shops lined up next door . “Idol Food
Stall” We clean this market . Staff) You come in and clean the whole market , then greet
people and do your shopping . Preparing the chashu . On busy days, this runs out in a single
day . 9:39 AM. There are already lots of
people around. Staff) Isn’t a beer first thing in the
morning pretty great? It really is the best. You get that nice
buzz. It’s not morning coffee, it’s morning beer . Staff) Is this pretty much routine now? Sometimes I drink here, but other times I grab breakfast over in
Nishinari before coming. Staff) Like a second bar? Yeah. They tell me to get to work , but since they know I’m in charge of
drinking , no one says I drink too much. They actually ask if I’m drinking enough today. The
owner goes out to buy supplies and does
some cleaning around the market area . He
goes around the neighborhood. Orders four items at the bakery. His wife watches the stove in the meantime . Staff) Is the chashu for ramen or…? We serve it as chashu . We sear it, then cook it at a low
temperature . We also order from Sakamoto, the butcher
shop . We always get the triangular belly and
pork belly here . We do a thorough cleaning too . We actively communicate with others
working in the same shopping district . The bread the owner ordered arrives . We buy it for 110 yen and sell it for
100 yen . People ask, “Why ?” Staff) Do you get most ingredients from
the market? Everything we can get at the market, we
get at the market. For everything else, we have no choice but
to buy elsewhere . Even cups, plates, and things used at
the stall , we get them from here too. The owner returns to the stall. A fragrant aroma spreads. He puts the cooked chashu into
heat-resistant bags. He does the low-temperature cooking . He buys additional vegetables . Two daikon
radishes and two portions of chopped green
onions . Staff) Does the owner often come
shopping? Oh yes, often . All sorts of things . Her presents too .
Thank you . Much obliged! Thanks! Thanks as always! You’re welcome! He’s a lively old chap . Staff) Everyone really likes the owner, huh? No, no, nothing like that. Nothing to boast about , but I do make
sure to clean and greet customers every
day. He’s really quick. 11:54 , one hour before opening. First
regular customer arrives . Oden (3 items, your choice) 300 yen .
Super popular hamburger steak 400 yen.
Homemade chashu pork 400 yen . Ranran specialty! Chinchiro Highball 200
yen. Various shochu highballs 400 yen . Staff) Came to drink starting at noon? Well, every week! Weekends see regulars gathering steadily before
opening . Oolong tea highball, right! We grill it on the iron plate to burn off
the oxidized oil clinging to it . Famous Chinchiro Highball: ¥200. Double
digits? ¥100. Double ones? Free! No luck, no hair! Hamburgers too—mince, salt, pepper, wait for the thawed chopped onions . Mix the ingredients . Regulars arrive. Toasts between regulars . Gifts from regulars to the owners’ kids . Owner: Thanks! You went out of your way ! The Wild Child Set! Getting hyped on Chinchiro Highballs . Beautiful! Over 40!? Wife: Don’t say that with the camera
rolling! Just say 28 or something! Regulars treat the staff too . Preparing konjac for oden. Soaking it in broth . Wife joins in with a highball. Shop owner also gets drinks from the
regulars . Someone running a shop in the same
shopping district stops by before opening . Staff: By the way, what’s the name of
your stall? It’s called Century’s End Tea House… Even at 200 yen, you get a generous 500ml
cup . The alcohol is also properly strong . New regulars toast each other. Staff) First time here? First time. Staff) Why did you choose this place? My companion was drinking at the udon
place next door , but I was late, so I couldn’t get in. First time trying a Chinchiro Highball . Double numbers means half price! Foreign tourists watching the regulars . The regulars treat them to
three highballs . 12:23 … Almost full before opening. Beef sizzles on the grill. Cooking and serving customers
simultaneously. Perfectly grilled! Drizzled generously with sauce, it’s done! Here you go!
Domestic Wagyu beef skewers 500 yen. The mouthwatering aroma of beef fills the
air. Regulars treat the overseas tourists. Even though they’re meeting for the first
time, they’re already completely at ease! A hamburger order comes in. Knead it thoroughly. Shape it. Grill it on the piping hot iron plate . Grill the frankfurters too. Frankfurters 200 yen . Super popular!
Hamburger Steak 400 yen Cut into bite-sized pieces with chopsticks . Munch ! Delicious! Satisfied faces. Probably gone in a day . On busy days , we go through 8 liters of
this in a single day. Staff) This for 200 yen ? You won’t find
that anywhere else . We’re really aiming to revitalize the
area. We just want people to come inside . Making the oden broth . Ours is just
kelp, bonito, and salt. No soy sauce, mirin, or sake . There’s a couple working hard on
revitalization, so we thought, “Let’s support them too.” Everyone’s really nice. It feels like coming back to a relative’s
house, right? You eat this with the oden broth. Try it! You can buy mochi there and grill it . Just order drinks at each stall . The food stalls are obvious, but you can also get delivery from Mr.
Gonpei over there . There are pickle shops inside the market
too. If you say you’re eating at a stall ,
they’ll cut it up and put it in a
container for you . You can eat everything inside the
market. It’s like a food court, right? That’s awesome! You’re doing it again! There’s this Japanese sweets shop called
Nakayama Confectionery , right ? They sell it there? You get them to grill the mochi for you . Grill the mochi, and eat it with oden
broth. We were talking about how delicious
it is . They get it grilled to perfection , get the
broth from the owner , and the regulars treat the staff to the
dish . I came up with this idea , you know . The gentle broth and the
aroma of grilled mochi. Soaking up the
broth , it has a texture like o-zoni soup,
chewy and bursting with umami . The
regulars happily stuff their faces . This
is tendon and Wagyu fat, the fat we put in
the oden. This fat makes the oden taste amazing . We toast every hour ! It’s almost time
to toast! Cheers~ We toast every single hour. All of us
here. We’re finally opening now. We have our customers lead the toast. A toast every hour. Livening up this shopping district today
too . Ranran . Thank you all for meeting us. Let’s make today a great day too! Cheers! Staff: Is this a specialty? Once every hour. Though we skip it when busy. Opened at 1:00 PM . Started around the same time as Ranran. A little over two years now . The owner , who was drinking at Ranran
just now , is also preparing to open their
shop. A seafood grill-focused place . Staff : Do you have many regulars ? Yeah, we have quite a few regulars . The neighbors are chatting away with
their customers too. Frying the gyoza . The satisfying sizzle of the gyoza
cooking. Before the gyoza are done, chili powder on
potato chips . Then the gyoza are ready . Plating them . Perfectly cooked. Doused with a ton of chili powder. A visually striking dish. Mao Zedong Spicy Gyoza 450 yen. A great snack to pair with drinks. Staff: Do you mainly use Wagyu beef here? Menu looks like this: Wagyu Beef Stew 700 yen Beef Bowl 900 yen
Beef and Tofu Stew 800 yen Staff: This (Beef Bowl) is the best
seller. People order this from morning .
Staff: Basically, once what’s here runs
out, you close? Yeah, that’s right . Staff: How many servings do you sell in
a day ? We don’t make that much right now. Meat sourcing is a bit tough lately. About 20-30 servings . Staff) So basically, once it’s sold out,
you close? It’s delicious. The flavor really soaks
in. Staff) What did you order here? The 1000 yen set . A single item and beer combo . Staff) How is it? The meat is tender . Really tender. You don’t even need to
chew. I’m an old man, can’t chew anymore. Kobe Wagyu Beef Stew – 700 yen . Richly seasoned, perfect with drinks. The melt-in-your-mouth meat is exquisite. Staff) This place is takeout only too ? Staff) So it’s okay to go to another
restaurant? Absolutely fine. Foreign tourists also visit. Staff) How does it taste? It’s really good! Another toast every hour. This time, tourists from Tokyo . Cheers . Staff) Is this your first time here? First time here. Staff) Why here again ? Just happened to be walking towards
Tsutenkaku, saw Shinsekai Street, decided to check it
out. Looked fun so stopped by. Can get a highball for 200 yen, super cheap, so I’m having one . Staff) It’s fun here, you can drink and
hang out . You make friends, People who drink a lot. They’re constantly exchanging info
like, “Is there a good spot somewhere? ” Even though everyone’s from different
areas, genders, and ages, they gather like that to share info . Hamburger orders come in. Grill them just like hamburg
steaks . Perfectly cooked. Sandwich them in bread bought from the
shopping street. Drizzle on the sauce for flavor . 15: 00 Toast! The chashu prepared this morning is slowly grilled. Sauce is applied . Salt and pepper are added, topped with
green onions, and it’s done . Salt and pepper are added, topped
with green onions, and it’s done .
Homemade chashu: 400 yen . Grilling it last gives it a fragrant
aroma. The pepper adds a nice accent. When you
bite into it , the umami bursts out . This person runs the operation for this
food stall street . This is shisha,
tobacco shop. Since knives aren’t allowed at the stalls,
we rent a shop for prep work. Preparing daikon radish. Daikon bought at the shopping street in
the morning. Carefully trimming the edges . Enough for two daikon radishes . Staff) Did you originally work in the
food service industry? I’ve been running my own places since my
early twenties. Only worked as a salaryman for three
years. Opened quite a few shops over the years. Took a huge hit from COVID . Had shops in places like Umeda too, but it was really tough. Staff) What was the trigger for starting
Stand Ranran ? They were recruiting to revitalize this
shuttered shopping street market . We
applied, and apparently about 90 others applied too. They hired us, this silly food stall. From there, we worked with the organizers
on how to revitalize it . Of course, even after going home, I
talked about nothing else with my wife. We started with a toast, just on a whim
and momentum . Surprisingly, the response was great . From there, Instagrammers, YouTubers,
and customers just exploded from there . The beautifully marbled pork belly we
sourced that morning ! We hit peak rush . The shop owner’s daughter enjoys it with
the customers . Gradually, the stalls start packing up. We also begin our cleanup. The real charm is at night. Lights out at 6:50 PM. Let’s go with LOVE I LOVE YOU in our
hearts . Cheers! The wife heads home first. We pack up all the chairs and tables. It’s different from a regular food stall,
you know? Regular stalls don’t have a kitchen. Basically, having this setup is a huge
help. The whole scene changes, right ? Honestly , it’d be great if we could
stay open until night, but well, it’s still too early. No one
passes by at this hour. It was a wonderful shop, loved by the town
and customers , helping liven up the
shopping district . Minna no Shokudo Toppan (Everyone’s
Dining Hall Toppan) Kaizuka City, Osaka
Prefecture, Minato 10-minute walk from
Kaizuka Station Opened October 1, 2023 A dining hall managed by the Kaizuka Port
Workers Welfare Center in Kaizuka City . A reasonably priced , delicious dining
hall where you can eat your fill . 6: 33 Owner Morinaga-san arrives for
work. Prep begins. First , cook a large amount of rice .
About 8kg and 1.5kg (10 go). If bento sales are good, cook another 2kg . It depends on the day’s bento sales. Prep the popular curry and tonkatsu. Staff) What made you decide to run a
cafeteria? My family background—my dad was always a
cook. We’re four brothers, and everyone except
me is involved in cooking. My older brother was running (this
cafeteria), and I was interested, so (I took over this
shop). My dad’s influence is pretty big, though.
He did it forever . 7:30 AM: Fried chicken. Used for bento too . About 4 to 6 kg. Fried chicken ? This much easily disappears in a day. Omelette soba . Next, dashimaki tamago. Staff arrive. Prepare extra rice cooking . This day,
total 12 kg. (8 sho) . My brother was there helping me . Both
of them don’t say much , but they understand
without needing to be told. It’s not that we don’t get along; they
just get it. Staff) He handles things calmly. Phone reservations . Bento orders. Chilled tofu for set meals. Frying the karaage . Plating dish after dish. The owner himself delivers bentos . 11:00 Open. Shrimp Fry Mix 980 yen . Volume Set 950
yen . Minced Chicken Rice Bowl Set 880 yen.
Ham Cutlet Set 850 yen . Triple Cutlet Rice Bowl 1500 yen . Top
Famous Katsu Rice 1200 yen Fried Chicken Set Meal 750 yen Omelet Soba
Set Meal 750 yen Dashi-Maki Omelet Set Meal 750 yen
Hamburger Steak Set Meal 800 yen Loin Cutlet Set Meal 850 yen Curry Set
Meal 800 yen Katsu Curry Set Meal 900 yen Egg Rice Bowl
Set Meal 850 yen Curry Rice 500 yen Fried Shrimp Curry
700 yen Katsu Curry 650 yen Hamburger Steak Curry
7 00 yen Soy Sauce Ramen 580 yen Japanese-Style
Ramen 580 yen Plain Soba 380 yen Udon with Deep-Fried
Tofu 450 yen Bento Boxes 500 yen~ Pork Stamina Grill Set Meal 750 yen Total Seating Capacity: 44 seats I think I’ll have this… Shrimp Fry Mix Please give me the Shrimp Mix! Ebi Fry Mix 980 yen Katsu Curry Set Katsu Curry Set 900 yen Customer) Excuse me, mackerel set meal Customer) Udon , please Okay! Mackerel Set Meal 750 yen Staff) You’re not visiting for the first
time, are you? It’s my first time Staff) What brought you here ? (Just happened to pass by) Just passing by. The port is nearby and the parking lot is
spacious, so we get a lot of drivers. It’s always freshly fried, you know. It’s
delicious. You can handle it. Ordered the Ham Katsu Set Meal 850 yen. The other person ordered the Omakase Set
980 yen . Shared a slice. The other person also shared. Crispy coating, juicy inside . Naturally, it goes great with rice . And warm miso soup. Warms you right up
in cold weather . Shared some curry from the small plate
too. My appetite was insatiable. Finished everything in no time . Time to clear up. Returned the empty dishes myself. This person ordered the Egg Bowl Set for
850 yen . You can choose udon or soba. Alternating between udon and the egg bowl
was pure luxury. Thank you . Have a good day. First stir-fry the pork, then add the
vegetables . Packed with veggies, so healthy . Pork Stamina Grill Set Meal for 750 yen. A man who comes twice a week. About three patterns, I guess? Fried chicken, this (Pork Stamina Grill
Set), or hamburger steak . Among those, this (Pork Stamina Grill
Set) is probably the best recommendation. Staff) If you’re unsure, just get this one. But it sells out fast. If it’s gone , try the hamburger steak or
udon . Our signature Katsu Rice: Thinly sliced pork cutlet over rice, topped with special sauce and a luxurious fried egg, finished with Fukujinzuke pickles . Our famous Katsu Rice: ¥1,200 . Seriously, how many calories is this? First time trying it, didn’t expect it to be this huge. Delicious . Super delicious . I’m shocked. Staff: Think you can finish it?
I’ll do my best! Omelet Soba Set Meal 750 yen Comes with croquette and chilled tofu. 750
yen is an unbelievably low price . Simple toppings, old-school soy sauce
ramen. Soy Sauce Ramen 580 yen The pork cutlet is just huge. Omakase Set 980 yen Volume Set 950 yen Hamburger steak, shrimp fry , and fried
chicken. Dashi-maki omelet set meal 750 yen. Katsu-don set 900 yen . Egg rice bowl set meal 850 yen. To the
customer who ordered: Delicious. I haven’t had this in a while. Usually I get the curry set. The curry and udon one. Take your time. Placed the pork stamina set meal on the
table . Also ordered soy sauce ramen. Poured plenty of chili oil and pepper on
the ramen. Soy sauce on the chilled tofu. Set up my favorite Set up YouTube. Dig in . Start with the pork . Then the shredded cabbage . Suddenly stood up . Forgot the dressing. The light cold tofu is appreciated too. Rice and pork are a perfect match . Here, a sip of the ramen soup . Switch
to ramen. Slurp it down heartily. Then stuff my cheeks with pork and rice. Suddenly stood up. Extra pepper, holding both hands full of
shichimi pepper. Alright, finish every last drop of ramen broth. Finally , wipe down the table myself. Thank you. Have a good day . 12: 40 Reaching the lunch rush peak. Shrimp Fry Mix Set Meal 980 yen. 13:00 Full house. Pork Stamina Set Meal 750 yen . Loads of veggies and loads of pork . This volume for 750 yen is unbeatable. Mixed Fry Set Meal 800 yen . Piled high with cutlets . Top it with a fried egg to finish. If you’re confident in your stomach
capacity, definitely give it a try . Staff) Is your dad into Japanese food? Yeah, yeah . He passed away last year . He was a super cool dad . He kept working right up until he was
hospitalized . He never showed any signs of being tired
or struggling. He was just cool like that. He hardly ever
cooked at home . He’d eat Mom’s cooking and say it was
delicious, delicious. Just once, for lunch, Dad made fried rice
for us. You know, homes don’t usually have that
many ingredients, right? He made it with
just eggs and green onions. He didn’t even add much seasoning. When I ate it , I thought, “Damn, this is
good!” I realized fried rice could taste this
amazing. I remember that moment vividly. Since my dad and brother taught me, I
figured I should get more serious about it . I started making bento boxes, expanded
the menu, and did all sorts of things. Then
customers started coming in more often . It was a diner near the port , run by a
shopkeeper influenced by his family .

0:00　北区）復刻西洋食堂 紅梅ダイナー
地図　https://maps.app.goo.gl/nQUDEwkXstRbc9qK6
住所　大阪府大阪市北区紅梅町４−１２
URL　https://youtu.be/8Zd-0Gq342I

23:56　中央区）熟爛 欧風カレー 伽麗伊屋
地図　https://maps.app.goo.gl/kjer9s2sLBiydF5ZA
住所　大阪府大阪市中央区谷町７丁目１−３９ 新谷町第２ビル 1F
URL　https://youtu.be/hfrcTv0xb34

52:42　八尾市）手作りハンバーグ卵
地図　https://maps.app.goo.gl/B8Pt9LgJYbQgJorP9
住所　大阪府八尾市太田新町３丁目５５
URL　https://youtu.be/F2LXRKINN2w

1:38:14　北区）大阪トンテキ ホワイティ梅田店
地図　https://maps.app.goo.gl/c8BS96H4LsaiYwuf9
住所　大阪府大阪市北区小松原町 梅田地下街4-2 ホワイティうめだ内
URL　https://youtu.be/bXkahyBg-AA

2:05:52　浪速区）スタンドらんらん
地図　https://maps.app.goo.gl/qzMCTGjmZnUVA4A79
住所　大阪府大阪市浪速区恵美須東１丁目２０−１０ 新世界市場内
URL　https://youtu.be/Bfm9L0PvPgs

2:37:04　みんなの食堂 頂(てっぺん)
地図　https://maps.app.goo.gl/2ag8KRX5SJ6JMoR78
住所　大阪府貝塚市港２５
URL　https://youtu.be/x54EKxwV6pU

#カレー #鉄板焼き #食堂 #肉 #関西グルメ

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