生き残る為に朝４時〜２３時まで働く鉄人夫婦のリアルが衝撃すぎる鉄板きしめん食堂

生き残る為に朝４時〜２３時まで働く鉄人夫婦のリアルが衝撃すぎる鉄板きしめん食堂

Nagoya City, Aichi Prefecture, Japan 8 min. walk to the north from Taikodori Exit of Nagoya Station Established 1934 Asahiya 5:54 4:00 a.m. to the market to buy Go to Okazaki Toyokawa Get some vegetables. (Staff) Are you going around by yourself? Of course. I have to see it with my own eyes.

I don’t want to leave it up to other people, so… I want to see it with my own eyes and make sure it’s done right. I want something certain. Because relationships between people are important. Meet properly with people you trust, Talk to that person, I’m going to buy the right stuff.

Against fish, against vegetables. You meet the right person From someone you can trust I’m going to stock up properly. …and I do this all week long. I’m going to process the fish for sashimi later. You’ll see what I’m talking about, Very good quality. So I think it’s worth going there.

Because of course there are fish that are only found there. Like fish that can’t be found in the market. That’s the other side of it. Like, “What do we have today?” Like that. (Staff) Did you have any good fish today? It looks like there was some good “hagfish” in there.

It looks like it has a lot of fat. I think it’s probably delicious. A trustworthy person will say, “No, you can’t have it,” and they will say it right. I’m not a person who says, “You can sell anything you want. I appreciate it. Varies depending on market availability Sashimi set meal (changes weekly)

Sashimi set meal of Osisan, kinmeidai and hagatsuno, 1,500 yen 6:13 I had never touched a fish before. I wanted to do a shirasu-don. To buy shirasu First, you went to the Chita Peninsula. We saw fish there, but it wasn’t very quick. I’ll tell you what, there’s a fishing port in Mikawa Isshiki.

We said, “Let’s go look that way.” We went that way. There’s a place in the back called “Fish Village”. “Let’s go there and have a look.” I went there late, so everything was closed. There was one store that was open, and I said, “You close early,

And I said, “Well, everybody closes before 7:00 a.m.” And I said, “Well, I’ll have to get up early and come over.” the following week, I think. I got up and went so that I could get over there around 6:00. All the stores were open. It was an amazing amount of fish.

That the public could also buy, I looked around here and there. One customer told me he wanted some bonito. And it’s sashimi. From a fishmonger that I got to know later. If you want a piece of skipjack, you can have a piece of skipjack We have a store in front of our station.

He said I’ll deliver it there. Bonito was expensive at that time, 5 or 6 thousand yen for a piece. And I would ask the customer, “Do you mind if I charge you 5 or 6 thousand yen for it?” And I ask him.

And he says, “No, I don’t care what the price is, just put it in.” I went to the station to pick it up, I don’t know how to handle this… I’ve never touched a fish before… and Now it’s convenient and

You have a video on your phone of how to handle all the fish, right? Referring to the video. I was just cringing. It took me about two hours to process one fish. And that’s it. We should be able to manage the sashimi anyway … Because those customers started coming in regularly, too,

So anyway, I went to that fish store and Today this sashimi, today this sashimi… It was one kind of each. I had to learn how to handle fish. I had to serve sashimi to customers whether I wanted to or not. I had to be able to do it well.

Trial and error, struggling with all the … I learned a lot. And then after six or seven years… Now, unless you have a very good… I hope it’s not too weird. It’s not the way it’s handled The one that opens the back, the one that opens the belly

A totally different way to handle the fish It all depends on the fish I bought about 30 horse mackerels yesterday. I processed them all for frying. To fry them, you have to cut them open back to back.

For horse mackerel fries, if you process it from the belly, you don’t get a nice triangle. It does not make a nice triangular body with a tail. In the beginning, about ten in a week … Now I need at least 30 fish to make up the difference. It’s becoming a popular item.

It’s got a good reputation. They say it’s fluffy and delicious. I’m glad I did it. You’ve got to make sure you’re buying from people you trust. You have to buy the right fish. Properly processed and ready to serve to customers. I can do it, and I’m feeling a little more confident.

In 1973, when I was in 1973. Because my predecessor had a stomach ulcer and he had to have surgery. Let’s make one restaurant without delivery form Teishoku, which did not exist at that time Kishimen set meal A restaurant that serves noodle set menus. You put it on track.

We didn’t have a store like that. It’s very prosperous, isn’t it? It’s an area that caters to businessmen. You can eat rice with set meals. The previous generation is a delivery shop My predecessor had this kind of store format I rebuilt the building and then

I started to serve a menu of Teppan Tai Kishimen (thick noodles) from the Teppan series. Still that one is 7 or 8 years old. The store format is changing every generation. (Staff) When did Mr. Horiba take over the store? About 37 years ago?

I got a job at this restaurant right after I got out of college or so. (When Mr. Horiba first started working here) I hired four or five staff members, But it was still a very busy time. I was busy. Next thing you know, there were all kinds of stores around, convenience stores

The lunch situation for office workers is changing. And the number of customers has been slowing down… …and it was getting tighter and tighter and tighter… …and I’m down to the point where I can’t even make tomorrow’s payment… A customer asked me, “Do you have any fried noodles?” but I got a request saying

My predecessor said yaki udon is a menu item served in a coffee shop. Yaki udon is not a dish served in a specialty restaurant. They were so adamantly opposed to it that they couldn’t serve it on their menu… Then a different menu, I guess. A set meal with croquette…

I’ve thought of a lot of different menu items, but… The media picked up on the teppan menu, so… So that was the beginning. That was a turning point. If I hadn’t had that opportunity… This place would be gone by now. There is a food writer, Mr. Masaki Nagatani…

He happened to come to eat with us. I just happened to eat there. I didn’t know about Mr. Nagatani at that time. “Adult’s Weekend.” The fact that we were featured in that magazine Matsuko’s New Party of Anger New 3 major Nagoya Meals…Neo Nagoya Meal Featured in TV section. Making soup stock with muro-aji

I used to dash a whole bag of it in… When the bubble economy burst, things got tough… We found ourselves on the edge. How many grams do I have to put in? 162 00:06:55,848 –> 00:06:58,801 We have to save money somehow. Chicken bones Used in dishes such as miso stew.

Owner’s mother (84 yrs. old) She is still helping the store. Knife so used that its shape has changed greatly There is a division of roles. Since each of them is (Staff) What are the thin knives for? This is a knife for making streaks in fried bean curd. landlady

Flowers are arranged by the landlady It’s very bleak… (Staff) Did you learn it? I dabbled a little bit when I was single, but There are no basics or anything. Just having flowers in the store makes a difference, doesn’t it? Cheap One bundle is so much. This is… really…

This one, this one… And this is just a bunch of… 150 yen (Staff) cheap w (Staff) Is that sold at JA in Okazaki? Not Okazaki. Gamagori. This was a bit expensive, but I think it was 350 yen. But you can’t buy roses in town for 350 yen.

The green onions that we have here… To have the green onion salt made Upstairs, his wife is making it for him. Like ramen noodles with green onion salt. Negi-shio beef tongue? There was a boom in leek salt years ago. Negi-Salt… Imitate that. And then rearrange it a bit!

I watch the news or TV about food-related things. It’s important to be informed that way. We sold out of fried horse mackerels all last week. They run out of fried horse mackerels on the weekends. The person I just greeted is a regular, or an occasional visitor.

Have a glass of water and take a break Preparing fried tofu for inari sushi Cutting with the thinnest knife. (Staff) Is this the best you can get? Yes, this is the first one. I’m on the Internet right now. By which site you come to our store The content of the order changes.

For example, if you come in a group of avec. they share, and they say, “They’re both delicious. It’s such a nice cycle. with the support of our customers. one after another. It could be Indian flavor, it could be mayonnaise flavor. We’re changing the flavor all the time.

The goal is to come to the restaurant with miso flavor What’s that? There’s mayonnaise flavor… What is Indian flavor? (Staff) So this is what started it. Yes! That’s the trigger, really… Carefully remove the lye Strain the broth Dividing kaeshi with dashi

（I was in a panic when the soy sauce maker (I was doing business with) went out of business. I mean, they stopped making… I made a big fuss about it, but… I managed to get the next vendor connected. If we run out of this soy sauce, our taste buds will die…

There was a dashi maker called Maruai. And that went out of business… Hagoromo is famous, isn’t it? Hagoromo Foods That’s where it takes over the dashi part. I started doing… I was told to get out of the commercial soup stock… And then they can’t get the dashi…

The place where I was introduced to… Somehow, it was a dashi maker in Kyoto, and… I ordered it and drew the dashi… It’s the same muro-aji, but it tastes different… He said, “I can’t use this stuff.”… And then there’s a big fuss about finding the broth… Searching, searching, searching, searching…

How did you get to that store? I had originally bought bread crumbs, I knew there was a dashi shop. Because there’s a dashi shop. I think we talked about buying from that store once. And from there, now… Now I buy from Ota-ya.

Noodles are purchased from Nagasakiya, with whom he has had a relationship since his predecessor’s time. The previous generation used to make noodles by themselves. The predecessor thought he couldn’t go that far. than to make your own noodles. Better to have more variety on the menu. the idea that

Cutting a sea bream into three pieces So you don’t need a knife to cut it. Careful boning So they were open on Sundays, back then. Hire part-time student workers on Sundays, too, and cleaning up with the help of people, And getting people to help with preparations and things like that.

It was a little bit easier. Now we have to do everything ourselves. I just can’t help it… It’s hard because we have to do everything ourselves… (Staff) Is it just the two of you now? Other work My mother does very little, so We both do it now.

Like being a grocery store or something. pickle shop, and so on Kamaboko (fish cake), dashimaki tamago (rolled egg), and so on. I didn’t know they sold that kind of stuff. You could go there and buy all that stuff. all of those things. we do on Sundays. That was at 6:00 this morning, right?

On a regular Sunday, you got up at 4:00 a.m, to get ready. Departure at 5:00 A little bit longer, about 230km or so Driving a long distance by car Stocking up. Sleep was at 1:00 last night too, right? Yesterday it was as early as 12:00 p.m.

I get up at 4:00 a.m. and go to bed at 12:00 p.m. The day before, I was late cleaning up Saturday. It was after 1:00 a.m. when I went to bed. I woke up at 4:00 a.m., so I got 3 hours of sleep on Saturday.

(Staff) Have you been living like that for decades? Not decades. I think it’s been about the last 7 or 8 years. (Staff) By the way, what time does your husband usually work? Usually from 6:00 a.m. At night, it’s usually around 11:30 p.m. when the store is closed and cleaned up. Every day

Horse mackerel processed yesterday I have processed them only for frying. (Staff) Don’t you go on trips or something? Never. I’ve never been. You’re stocking up next week, you’re traveling. It ain’t a trip! Drive! Osan’s characteristics This mustache I’m going to take the old man down to three Clean white meat Careful boning Hagatsuno

This guy’s features are This one The teeth are very tight. It’s not a leaf of “weed.” Hagatsuno has this stripe pattern Hagatsuo is cut into three pieces Nice fat on it. White flesh It will last a week! Fish, too, depending on how you do it You don’t need power.

You can cut enough with a beef knife. Asahiya’s special blend of soy sauce Eating rice with egg with this soy sauce is delicious. It’s the same light soy sauce. Light in color, but very salty It’s soy sauce For rice with egg Most suitable for I’m explaining this to a customer.

That there’s a set that comes with a raw egg. You take this soy sauce It’s delicious when you make rice with an egg in it. and explain to them I wonder if it will be in season now. I was saying. If you turn around, it’s a pretty good price.

Sashimi set meal of ojisan, kinmeidai and hagatsuno, 1,500 yen Sashimi set meal, fried horse mackerel set meal Autumn salmon steak set meal, spicy grilled miso thick kishimen noodles (Staff) What are these onions mainly for? It is for baked thick kishimen. Used for teppan type menu. After the national broadcast of Matsuko’s TV,

Like 50 in one day. I cut a ridiculous amount anyway, you know. My wife said it’s hard to peel them, It’s hard enough to peel 50 onions. It was also hard to cut them. 9:23 Meal break (Staff) Is it always the same menu? Yes, it is. Salad and Bread and fruit Yogurt I need to eat this much.

(Staff) How old are you? Sixty years old I’m getting to the age where I’m wondering how many more years I can do this… (Staff) Is your son going to take over the store? We have two daughters. My daughters will not take over the store. (Staff) Then… on your own behalf…

Finished on your own behalf. (Staff) About 90 years… Yes, it’s a long history, but… Making sushi rice for inari sushi Making inari sushi Packing rice quite tightly. I think my stomach will be full. Some of these are bigger than others. Of course, there are smaller places. I don’t know…

374 00:18:22,234 –> 00:18:24,520 “How big is it?” If you ask me, you have to see for yourself.” Bring me one for now. And I show it to him, “Here it is.” When my predecessor was there. Inari of this size. They were sold in sets of four. Then they started selling them separately.

They also made sushi rolls, like salad rolls. Inari sushi 60yen Limited to 12 pieces a day Preparation of Red Dashi Preparation of shiitake mushrooms for mushroom roasting Cute little mushrooms on the griddle, aren’t they? It can be angry, it can be smiling, it can have many faces.

I’ll prepare about 10 of them beforehand, If you don’t have enough, you’re in a big hurry again. If we prepare this much, I think we can make it through lunch. Now if we can get busy. Since there is nothing better than this We had pound cake specially made by the landlady.

(Staff) How long have you been married? 30… how many years have you been married? Thirty-four years, huh? (Staff) Are you in a love marriage? It’s an arranged marriage, that’s what this is. (Staff) They get along amazingly well. Because if you’re together 24 hours a day, all the time

We can’t stay in a fight. I mean, I think they’re putting up with a lot, right? I mean, I think they’re putting up with a lot. I’m getting smaller. I change into a pure white lab coat 5 tables for 4 people, 1 table for 6 people 3 small 4-seater tables 1 parking space

Business hours 11:00-21:00 Closed Sunday Notice Young proprietress is undergoing rehabilitation for an injury Notice Delayed response due to two-person operation Miso Nimikomi 820 yen Kishimen 440 yen Yakiniku set meal 1,400 yen Miso nikomi set meal 1,080 yen Curry udon 770 yen Ankake udon 670 yen Yaki-taekishimen 770 yen Shiroi nikkomi udon 870 yen

Sashimi set meal 1500 yen Fried horse mackerel set meal 1000 yen Udon noodles with starchy sauce 920 yen Inarizushi 60 yen Seasoning Sauce, pepper, salt, and flavor Two sets of customers wait before opening 11:00 opening Showcase shutters open Ordering while looking at the picture of the iron plate menu on the wall

Order Yaki Miso Thick Shrimen The second customer’s order also comes in A customer who ordered baked kishimen is given a towel apron made by the proprietress. Boiling thick kishimen noodles set fire to griddle Saute onion, green bell pepper and pork Stir-fried vegetables and thick noodles are transferred to hot griddle.

Finish with egg on the center. Baked miso thick kishimen arrives with smoke from the explosion Hot kishimen noodles Transfer to a separate dish and sip slowly. Proprietress calls for customers between sales Thicken with potato starch. Gomoku Ankake 920yen Wasabi inarizushi 70 yen Yaki miso thick kishimen 870 yen

Hot Yaki Miso Thick Somen noodles are brought The crowd cheers at the power of the dish (Staff) Do you come here often? This is my first time here. (Staff) What brought you here? I was in Nagoya on business, I found it by chance on a food log or something.

(Staff) What did you order today? (staff) ankanka kedoton Yaki futa kishimen (Staff) (How was the taste)? (Staff) How is it? Delicious. It is tasty with strong flavor. Handwritten menu stops my foot suddenly. Welcome. Either of your seats is fine. Go around the restaurant. Seated at the back Yaki Tai Kishimen menu lined up

Wondering which one to… I order Yaki Miso Tai Kishimen Yaki miso! A woman comes to the store by herself Woman lost in a wide variety of menu Eyes stop on the menu of grilled thick kishimen noodles. Yaki Miso Thick Kishimen Spicy and mushrooms are also available. Select grilled miso thick mushrooms Yaki miso!

Please put on an apron, lest the miso fly off. Put on apron Welcome One female guest is seated Yaki Miso Thick Thick Somen Thank you for your patience. Bite into meat and thick noodles. Crumble the egg in the middle. Taste also the vegetables with the egg.

The last remaining sauce is scooped out with a bamboo whisk. Yaki Miso Thick Thick Somen 870yen Order Yaki-miso thick mayo Grilled mayo With a lot of mayonnaise Vegetables, sausage, dried shrimps, and thick kishimen noodles tossed in mayonnaise. Finish with egg on top Yaki mayo thick kishimen 870 yen With apron

Hair clipped and ready to go Hot thick kishimen noodles and egg are well mixed. Mochi-mochi thick kishimen noodles with creamy mayonnaise flavor. Two female customers visit Two grilled miso thick shimen noodles, please. 2 yaki-miso thick kishimen, please. Man in suit stops in front of showcase.

After looking at it for a while, he enters the store A male customer is lost in a wide variety of menu (Customer) White stewed udon with set meal Man pointing to handwritten menu Let’s go ahead and decide on the menu. That’s quite a (extensive) menu… Two male customers come to the restaurant

Sashimi Set Meal It comes with half amount of udon and kashimen. Which do you prefer? with kishimen I think I’m going to have fried horse mackerel… I was thinking… I’m lost. Lost I’ll take the same one. Can I have kishiminden for the noodles too? Yes. Can you do cold? Koro ne? So With both Both are colo? Yes. Yes, please wait. Kishimen 2 koro Baked miso thick kishimen. Yaki-miso tai-kishimen. Thank you for waiting. Thank you very much! Three men came to the store Sashimi set meal with 3 crepes

All white, right? The color Color: white stew. Tempura of white fish Daily White Stewed Udon Set Meal 1200yen A bite of white fish tempura Immediately stir in rice. Udon noodles are accepted on a plate Sipping at once Well-cooked white onion Mellow green onion is good. (Staff) Do you come here often?

It’s been a while. I see. (Staff) Is there a menu that you always ask for? Most of the time it’s just regular stuff. A customer who has finished his meal leaves his seat. Kishimen, right? There are lots of kinds of something. There are so many kinds, I can’t decide.

What is this? Looks so good! Shijimi no Aka-dashi (red miso soup with shijimi clam) Sashimi no Tsume Sashimi set meal 1500 yen One male customer comes to the store Checking the menu in the booklet I’m dizzy with the abundance of menus… Sashimi set meal 1500yen (Staff) Do you come here often?

I come often. These two are new to me (Staff) I see. It was recommended to me, so I came here. (Staff) What do you like about it? His wife is funny. You come once or twice a week. Sashimi is good. (Staff) I see. It’s insanely delicious.

That’s why I always order sashimi set meal. Welcome! I’m clearing the table now, please wait a moment. I’ll see what’s going on in the restaurant and assist in clearing the tables. Yakiniku set meal Yaki Miso, Thick Noodles with Gomoku Ankake Sashimi Teikishimen Yakiniku Teishoku Yaki Miso Please apron. Woman who wandered in Before entering the store Checking the showcase

Under consideration for a while Now it’s time to go inside the store Welcome to the store Miso stew with egg （Can you make “Kishimen”? Yes, you can. Then, please. Kishimen, a common dish in Nagoya, and It is done with wide kishimen. General general Gomoku Ankake + Inarizushi 980 yen Yes, sashimi set meal

Sorry to keep you waiting. Hagatsuno, Osisan, and kinmeidai. Stir-fried with secret sauce specially made by predecessor. This yakiniku set meal is My predecessor thought with yakiniku sauce This is the prototype of the yakiniku futa kishimen I was talking about earlier. Yakiniku set meal, 1,400 yen Yakiniku Teishoku

Thank you very much for your patience. Teppan yakiniku served hot Full-bodied red soup stock with shijimi clam flavor Kishimen noodles topped with meat miso Make a dimple. Finished with a quail egg on top Meat and Miso Koro-Men Daily meat miso noodle 1200yen Yes, miso pot kishimen, regular noodles. Sprinkle Ichimi on the table.

Sip hot kishimen noodles with red miso paste. Negi shio yaki tai kishimen 820yen Shiitake mushrooms are missing after stirring. Placed so that the face is visible from the front It has quite an impact. Mushrooms grilled thick mushrooms 930yen Wow! Looks delicious! It looks so delicious! Mushrooms grilled miso thick mushrooms 1030yen Go ahead

It’s a face. I do the washing up when I can afford it. My parents started the store and I am the second generation I’m the oldest of three daughters. And so she took over the trail. And he got a son-in-law When I was about 20 years old? I got married.

(Staff) The restaurant has been running for what, like 60 years? Yes, that’s right. The child’s… I helped him from about junior high school. (Staff) I see. Ninety years… You’ve been doing this for about 60 years. (Staff) That’s amazing. I’ve been working here all my life. (Staff) Thank you very much.

(Staff) Please take care of yourself. I’m too old for this. I’m too old for this… (Staff) That’s right. (Staff) Thank you. Thank you very much! I want to eat curry udon. Let’s eat, let’s eat! Two female customers come to the restaurant Miso stew is also good. Good. Kishimen is delicious.

Then curry kishimen is good. Mm-hm! Might be tasty! Might be tasty. That’s great. It’s all on this menu! （Is it okay (to order)? Yes, I will come to you. Curry-Kishimen Which is better for Kishimen, thick or regular noodles? Which do you prefer? Thick noodle Is it OK if I call you Taimen?

Yes, sir. Lunch, inari, and so on, I hope you don’t mind if I don’t serve you lunch or inari? Two regular inari One piece each, yes. Ordering autumn salmon steak set meal Curry soup Kishimen (thick noodles) + inarizushi 500yen I have to eat inari too. Curry Kishimen (thick noodles) + Inarizushi 780yen

A bite of inari sushi Yum! Delighted with thick kishimen Finished eating Bake autumn salmon Pour beaten egg over Autumn salmon steak set meal. Sorry for the long wait. Autumn salmon steak set meal, 1,500 yen Cheeks of autumn salmon with plenty of miso sauce on it. Miso sauce and cabbage over rice.

Rice soaked in rich sauce is exceptional Salmon and rice together. Chopsticks can’t stop stirring rice. 1 grilled thick wakishimen and inari Thank you for your patience. Yaki-ta-kishimen and inarizushi. I’m sorry. Excuse me from the left side. Yaki-taekishimen and inarizushi. Thank you very much. Thank you very much. (Staff) That’s a lot.

A huge amount of w Large serving of rice Big, isn’t it? Fried horse mackerel set meal 1000yen (Staff) There was a sign saying that someone was injured at the entrance… It says “injured”… It says “hip injury… I had an artificial hip. Both legs During its rehabilitation (Staff) Wasn’t that a pretty tough surgery?

Oh, but… the surgery itself took about an hour? It takes about three and a half hours. (Staff) When was that? two years ago You declared a state of emergency in Corona. Spring, and summer, and Then I did both at once in one year. (Staff) So you’ve been in pain for a long time?

I had them put me on Angry New Party first. I don’t know how to do it. Anyway, to the back sitting room. All the way to all the tables Let all the guests come in. I’ve been doing it for a long time. I think you can see it now.

The steel plate is pretty heavy… You have to go up with that. Offer it up, put it away. …so you were doing all the customer service by yourself. So he’s doing the “dong, dong, dong” thing, And then he’s really like, “Ow, ow, ow, ow, ow, ow, ow, ow, ow, ow, ow, ow!”

I was taking painkillers morning, noon, and night… I’ve been taking care of my osteopathic doctor for… And that doctor… We’re screwed, man. You’re going to break your bones. And I’m getting spoon-fed… I went to a plastic surgeon. He said, “Go to Central [Hospital] immediately.” So they wrote me a referral letter and

And they said, “Well, you know, you should have surgery…” At that point in time, we declared a state of emergency in Corona, And then they told us that the stores could take a day off and… Then we were going to operate. Timing This is how he did it in a good way.

He said, “Let’s operate on the other leg in a year or so.” Doctor… I can’t do it anymore, it hurts too much… I can’t do it! I can’t! I can’t! I can’t do it! And they declared another state of emergency, so… 00:44:18,205 –> 00:44:20,741 “Doctor, please! Please operate!” I said.

He operated on me. (Staff) Do you have trouble walking? I started rehabilitation pretty soon after I had the surgery. And when I think about how much it really hurt… If it was around this … I’d have it operated on. It became around here. Not at all. So it’s really easy in that respect

Because now I don’t take painkillers at all. It’s just easier. There really is a difference in cloudiness Because you can walk. (Staff) That’s right. Now… maybe… I may be dragging my feet a little bit, but… I don’t have any muscles yet, so… I’m going to limp. And yet from before surgery

Much better and It’s already like this It’s easier now because I’ve given up saying, “I want to stay…” It hurt so bad… and I couldn’t sleep. (Staff) I see… I wake up in pain… (Staff) Did you ever think about hiring a part-time worker?

That’s what it came down to, you know, those financial things and… We can’t pay you an hourly rate at all, and… Surprisingly detailed work, right? I wish it was just baked thick mushrooms. I wish it was just warm or cold It can be a set meal, or it can be a 00:45:26,790

I think they quit when they learn it. It’s harder than you think, this job. I was in the JRC for a month for a subarachnoid hemorrhage… Then he was put in a rehabilitation hospital for a month, and… He was gone for two months. (Staff) Eh…thank goodness. (Staff) No particular aftereffects? No. Right?

For a while, I was in a life-and-death situation… (Staff) What did you do with the store during that time? My daughter would come over and I had a relative’s aunt help me a little bit Of the two months I managed to cover one month with that,

I took the rest of the month off. The work was so hard that no one came. (Staff) You’ve had a lot of… hardships. Yes, we have. There are inevitably good times and bad times, so… I don’t know, it’s just… It’s not always bad, usually. Subarachnoid is also a coincidence, Sleeping Get up to go to the bathroom I have always had migraines. My head hurts differently than usual.

I wonder what it is… And then I went to the bathroom, and I was like… I think it stayed the same… I don’t know what I was thinking. I woke up my husband who was sleeping next to me. And he says, “Hey, hey, I have a headache.” I don’t know why

He said, “Are you going to call an ambulance?” He said. He said, “Yeah, call one.” At the phone, like this. And then, “Excuse me…” and make sure you’re calling an ambulance. ‘Oh, the ambulance is already on its way, so that’s okay…’ I fell asleep on the floor in a huff.

The paramedics came up. Ma’am ma’am ma’am.” ‘Can you move over to this blanket over here? I remember being told that. I think they moved… I think they took him to the ambulance and… They probably put a lot of equipment on you, don’t they?

I get asked a lot of questions about a lot of things, and I can’t be bothered to answer them. And it hurts. Can I lose consciousness now? I’ll leave it to you now! It’s like that. Hmmm… I don’t remember the rest of it until I get to the hospital.

(Staff) Is that a craniotomy already? There’s a clip in the head. (Staff) I see… 833 00:47:17,784 –> 00:47:20,053 “You’re okay? You can go?” I was asked, He says, “Yes, sir.” (Staff) You’re strong, ma’am. At that stage, the bleeding had stopped, for a change.

So I was glad that he was in a condition to be able to operate. Yaki miso thick kishimen 870 yen Sizzling sound of hot iron plate whets appetite. Mochi-mochi thick kishimen noodles soaked in rich red miso paste. Noodles soaked in miso, tossed with egg to mellow

Vegetables and meat in a hearty and satisfying portion Try it without any sauce first. Big fried horse mackerel set meal, 1000 yen Red miso soup Udon noodles, slippery and firm Big fried horse mackerel Crispy batter Thick and fluffy inside It is good enough as it is, but I put sauce on it.

Horse mackerel is good with sauce, too. Crunchy cabbage Miso soup with red miso broth contains shijimi clam from Mikawa Inarizushi, 60 yen Chubby inarizushi Oage soaked in sweet and spicy soup stock, delicious. Asahiya has been in business for 89 years, and the couple who overcame many hardships greeted us cheerfully.

店名　朝日屋
地図　https://maps.app.goo.gl/q7u6WEumG8ANeuHX9
住所　愛知県名古屋市中村区則武１丁目１８−１６

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うどんそば 東海 Udonsoba
https://www.youtube.com/@Udonsobaotokai

#きしめん #名古屋グルメ