料理の神様に選ばれたスーパーじいちゃん。８３歳とは思えぬ早業！！

料理の神様に選ばれたスーパーじいちゃん。８３歳とは思えぬ早業！！

A bomb-sized meat chunk over 8cm
thick—bigger than your face—is flying off
the shelves!! 120% guaranteed repeat visits at this
massive Western-style restaurant !
‘Western Restaurant Mikasa’ Beloved apprentice Nana revives lunch with
her grandpa!! Lunch fried rice rush!! Every single customer raves about the
place!! A diverse menu to fill you up to bursting! Who knows how many centimeters thick it
is? The age-gap duo runs the place like a
well-oiled machine (Nana-chan) He’s such a good kid, right? The Western-style restaurant story of
Grandpa and his beloved apprentice. Kurashiki City, Okayama Prefecture,
Oimatsu-cho. 12-minute walk southwest from
Kurashiki Station. Established 1970. Western-style Restaurant
Mikasa. A long-established restaurant run by
Grandpa, the owner . The menu focuses on Western dishes like
steak. 9:10 AM Nana-san arrives for work . “Good morning . Where’s Mom?” She’s upstairs. Owner & Staff) You’re up early today. We gotta get started early today . We’re opening for lunch starting
today. It’s the first day back after the break,
so it’s busy. Staff) How many years has it been ? Over ten years. We stopped doing lunch. After a long hiatus, lunch service starts
today. Preparing for lunch together. Carrying lard. Lighting the stove. Heating and melting the lard Catching the hot towel. Wiping the bowl. Preparing the hamburg patties. Hamburger patties prepared. Punching holes. 10:13 Staff) Dad, what’s that? This? My back. This is it . Nana) Cat’s paw. Grandson’s hand. We decide things together. Nana makes soup. The owner checks the soup ingredients . Onions, carrots. Skim the scum . Put the soup in the stockpot. Set it in the warmer. Soup prep complete . Soup is free refills. Sharpen the knife. Knife sharpening complete . Staff) How many years do you use it
before it gets that small? Five or six years, I guess. This one’s for cutting meat. This is a paring knife . Peeling onions,
cutting vegetables. Female staff arrives for work . Preparing cucumbers. Peeling cucumbers. Cucumber prep complete . Phone rings. Owner informs caller of prep status. It’s the president . 11: 06. Puts on chef’s hat. Prepares chicken. Removes bones. Determines which parts to cut. Chicken prep complete . 11:30. Opens for dinner. 17:00~22:30. Closed: Every
Monday & Tuesday. Lunch 11:30 AM – 2:00 PM. Last order 1:30
PM. Total 26 seats: Counter 6 seats, Tables 20 seats. Celebrities visit too! Table condiments. Lunch menu. All limited lunch sets ¥1,200 . All include rice, mini salad, and
original soup. Pork chop (with salad) ¥3,300 Hamburger
Steak & Pork Chop ¥1,700 Hamburger Steak ¥1,300 Beef Steak & Pork
Chop ¥1,900 Omelet Rice ¥950 Katsu Rice ¥1,200 Chicken Karaage ¥1,000 Stir-fried Beef
Offal ¥950 Fried Squid ¥700 Tamagoyaki ¥500 Croquette ¥600 Squid Tentacle Tempura ¥600 Draft Beer (Medium) ¥700 Sake ¥550 Two older brothers came in right after
opening. They ordered the Chinese lunch set. Make fried rice . Stir-fry the meat. Add the vegetables cut earlier. Egg . Stir-fry the egg and vegetables . Rice. Add seasonings . Stir-fry while mixing. Plate it. Fried rice complete . Grab soup from the self-service area and
sit down. Salad that comes with the set. Serve with dressing poured over . Make boiled dumplings. The dumplings are handmade from the
wrappers to the filling. Roll out the dough with a rolling pin. Wrap the filling . Carefully wrap each one individually. Boil them in a pot. One woman came in. She sat at the counter . She told the owner her order. She
ordered the signature dish, Pork Chop. Cut
a huge shoulder loin. Thick… Make cuts with a knife. Season with salt and pepper. Coat with flour. Place in a frying pan. Reduce heat. Cook slowly. Remove the boiled dumplings . Boiled dumplings complete . Chewy-textured boiled dumplings . Making mapo tofu . Parboil the tofu to prevent it from
falling apart . Mix the meat with the sauce. Plate over rice. Top with green onions. Complete. Enjoy piping hot, freshly made. Staff) I think lunch starts today, right? Staff) You knew? Of course! I knew! I just came on Saturday . Trying the dumplings Nana made. Nana’s handmade boiled dumplings. That chewy, bouncy texture is
irresistible. Delicious! Nana smiles without realizing it. Checking the doneness of the pork chops. A pair of customers arrive . Long-time regulars . The pork chops are almost done. Just a little longer . The pork chops are cooked. Cut them into bite-sized pieces . Plate them. Pour ketchup over them . Mikasa’s special original sauce . Pour it over the ketchup. Put some rice in there ! Serve the rice. Let’s eat! Wow! Eating the pork chop. The piping hot rice and thick meat are
irresistible… . A super filling lunch, 120% full… Next, making hamburgers and fried rice. Grilling the hamburgers. While the hamburgers grill , making the
fried rice. Stir-fry eggs and vegetables. Add rice . Salt and pepper. Soy sauce. Flip the hamburgers. Plate them . Fried rice done. Next , the hamburgers. Checking doneness and flipping them . 11: 57. Chatting with customers while
waiting for it to cook. The first customers finish paying. The hamburger steak is done. Thank you for the meal . They leave. Feeling ready to tackle the afternoon job
site! Enjoying the hearty hamburger steak . Cutting it into bite-sized pieces . This huge hamburger steak is such a
reward… Mikasa turns 55 this year. Mine too. My very first hamburger steak
was at Mikasa. I remember coming here alone to the
counter to eat hamburger steak when I was
around fourth grade . The owner reminisces about the past. This lady is paying too . Thank you for your meal! Thank you very much! The pair also leaves. Nostalgic, or rather, it’s Mikasa’s taste. Thank you. Satisfied with the taste of memories , I
head home. Fried rice, mapo tofu. An order for the
hamburger steak lunch comes in . Plating it up. The generous toppings are a happy point. Making the mapo tofu. Plating it over rice . Mapo tofu complete. Spicy and goes great with rice. Hamburger steak . Pouring the original sauce. Hamburger steak lunch complete . A hearty, meaty man’s meal! Devours the hearty dish in one go . Staff: What’s a “hanchap”? Ordered Hamburger Steak and Pork Chop
(Hanchap) . Making hamburger steak and pork chop . Grilling the hamburger steak. Cutting the shoulder loin. Making cuts with a knife. Salt, pepper . Coat with flour and place in the frying
pan . Pork chop is cooked. Plate the hamburger steak. Pour ketchup over it . Plate the pork chop. Pour sauce over it and it’s done. Hamburger Steak and Pork Chop: ¥1,700 .
Rice: ¥250. A hearty dish where you can enjoy both
hamburger steak and pork chop. The original sauce has an addictive
flavor. Handmade hamburger steak. A substantial hamburger steak with a
strong meaty feel. Pork chop. A signature menu item since the shop
opened. Very thick and full of volume. Tender and delicious… 14:00 Lunch service ends. Take a break. Tinker with the computer. Cafe time . 18:45 Reopen for business . A group of
four older guys and one man come in.
Welcome! Turn on the lights for the back
table seats. Another group of four comes
in . Then a family group of five comes in
. (Lunch) Once people catch on, it’ll get
packed, but not yet. It’s only the first day, after all. A glimpse of the extra-large pork chop . Staff: Is it this big!? Yeah, it’s huge . Takes about 30 minutes to cook this . Super jumbo pork chop. Cut the beef steak. Score it with a knife. Season with salt and pepper. Pound it with a knife. Cook the beef steak. Pork chop is cooked. Plate it. Flip the jumbo pork chop. Plate the beef steak. Pour ketchup. Pour sauce. Beef steak and pork chop. 19 00 yen. The hamburger patty is cooked. The hamburger patty and pork chop are done
. Take out the shoulder loin. Cut it into thick slices. Make cuts in it. Salt and pepper . Coat with flour and put it in the frying
pan. Cook the extra-large pork chop. Staff) How many centimeters is this? I wonder how many centimeters this is. I think it’s about 7 centimeters . No idea. I didn’t measure it. Cover and reduce heat to low . 19:02 The extra-large pork chop is cooked. Open the slit to check doneness. Discard excess oil. Pour sauce over it and it’s done . Huge! All the customers are shocked by its sheer
size. Staff) How many minutes until it’s ready? Mine’s over 100% full. Staff) How does it taste? It’s pretty light, I guess. It was light and easy to eat. I finished it all. It was delicious. I ate until I was stuffed and totally
satisfied! Cut the chop into three more pieces . Make cuts . Salt. Cut another one. Make cuts . Coat with flour and place in the pan. Oil . Fry all four pork chops together . Cover. Cut the beef steak. Cut the meat fibers. Salt. Pound with a knife . Fry in the pan. Plate the beef steak . Plate the pork chop. Pour ketchup. Pour sauce. Done. Beef steak and pork chop ¥1,900 Hamburger steak and pork chop Arrange the fried fish Pour sauce over it to finish B Lunch ¥1,800 Cut the fried fish Arrange on a plate Pour tartar sauce over it to finish Fried Fish ¥1,400 19:33 Hamburger steak is ready Hamburger steak ¥1,300 Comes with a fried egg on top A hearty dinner is just the best!! Up until about 10 years ago, they were
open for lunch and dinner too. They stayed open until 2 AM at night, you
know . We run a business ourselves, but back
then, lots of shop owners would come by
after work . Well, as the owner gradually got older, we just wanted them to keep going steadily
for a long time , so the hours naturally got shorter . But we were fine with that, thinking it
was great they kept going at all . And since she (Nana-san) started working here, she said she’d been
taking care of things, so it seems they
started serving lunch . I was a bit surprised today too. Staff) Has the taste stayed the same since
the old days? Not at all. The pork chop’s been the same since
forever. Some say it’s even more
impressive now. It’s a really great place . The extra-large pork chop was brought to the two who traveled here specifically for
it . They nod to each other . During their trip . Staff) Oh, really ? Staff) By the way, where are you from? Oita Prefecture . Staff) There must be lots of shops
around here, right ? Staff) Why did you come here? We saw it on Instagram, I guess . It looked delicious, so we wanted to try it once. For a fun travel memory. Chicken cutlet is probably enough. Cutting the chicken cutlet. Plating it . Pouring sauce over it. Done. Chicken cutlet 1300 yen. Stir-fried vegetables 1200 yen. How much are you going to eat? The counter is full . Thank you for the meal! Staff) Thank you . Thank you . 19: 48. The area is pitch dark . Glowing lights and signs lure passing
customers. Making Katsu Yakimeshi. Plate the fried rice . Cut the cutlet and place it on the fried
rice. Pour sauce over it . Top with Fukujinzuke pickles.
Done. Katsu Yakimeshi: ¥1,200. Share it with the family . Making tamagoyaki. Coat the frying pan with oil . Fill the gaps with oil . Pour more oil. Repeat several times. Plate it. Tamagoyaki 500 yen. Skewer pork and onion to make kushikatsu. Season with salt and pepper. Drop into oil. Fry shrimp tempura alongside the
kushikatsu . The huge rice portion was absolutely
amazing… Grill the hamburger patties. Remove the fried shrimp . Fried shrimp and pork chop: ¥1,800. Drizzle ketchup . Drizzle tartar sauce. Pour sauce over it to finish. Fry the dried squid . Remove the fried squid. Plate it to finish . Dried squid. Remove the kushikatsu . Plate it . Pour sauce over it . Kushikatsu complete. Kushikatsu: ¥1,300 . How often do you come? How many years now? It’s been a long time,
right? Since I started getting brought here…
How many years? Nearly 10 years . About 10 years. I just crave it. Plus, you
know, I’m always mesmerized watching the
owner move so skillfully. I watch the whole time it takes to make
it. I just watch. I watch the whole time. The
movements. The addictive secret recipe flavor makes
me want to come 120% of the time . Pork chop rush! Pour ketchup. Pour sauce. Done. Three servings done at once. Hamburger steak and pork chop . Pour ketchup and sauce. Done. Belly full, get up from the seat . Leave the restaurant . Mikasa Western-style
restaurant , recommended by everyone. Looking for part -time staff! Looking for part-time staff! What did I order today? Hamburger steak and pork chop. It was delicious. It was the best . Thank you for the meal! A new couple arrives. They take their seats . Then two older brothers also arrive. They take their seats. They take their seats and immediately
order draft beer. This couple also leaves. Yes! Thank you for the meal! Making hamburgers Cooking two at once. Flip them and cover . Staff: Can you handle more? The busier it is , the more energy I have. Staff: You get more energy when it’s busy? Yeah, yeah, yeah. The hamburgers are done. Plate them . Shrimp fry . Pour sauce over the hamburger. Done. Shrimp fry and hamburger. 1800 yen. Pour sauce over the other hamburger. Hamburger steak done. Make grilled chicken. Check the chicken’s doneness. Perfectly cooked . Plate it . Pour sauce over it. Done. Make katsu curry rice. Coat with egg and breadcrumbs. Fry the katsu. Place the katsu on rice . Pour curry Top with Fukuj inzuke pickles. Katsu Curry Rice ¥1,200 Make omelet rice. Stir-fry chicken rice. Spread egg over the frying pan. Place chicken rice on top of the egg . Drizzle ketchup . Omelet Rice ¥950 Remove the shoulder loin. Season with salt and pepper. Each slice is very large . Coat with flour and place in the frying
pan. Check the doneness of the pork chop . Flip the frying pan with flair. Still needs time to cook through . Cover it. Make staff fried rice. Place eggs on top. Add rice. Salt, pepper, soy sauce. Stir-fry . Staff) Isn’t it heavy? Not heavy at all. Pack it into containers. Staff fried rice complete. Order pork chop . Slit open to check doneness. Almost there. Staff) Does it take a long time? Yeah, it takes at least 30 minutes. Since we start grilling it, you know. If we’re doing other work, the order might get mixed up sometimes. Staff) Has it always been popular? Since forever. The chop’s great. It’s big, after all . It was featured on Sanyo Broadcasting
(TV) . The chop, I mean. And since then, pretty much… The pork chop is done . Plate it up. Pour ketchup . Add sauce. Done . Here you go! Pork Chop: ¥3,300 Rice: ¥250 Mikasa’s signature dish. Overwhelming volume and a look with
incredible impact . This is one serving! The meat is thick yet tender. You get a massive amount of meat. The juices flow out—the flavor is insane. Staff: Why did you want to work here? Staff : I first came here as a customer and ate the same pork chop. The volume was unlike anything I’d seen
before . It just BAM! appeared right in front of
me. I was shocked . Wow! What is this? Then I wondered, who made this? I
turned around and saw my dad standing right there . Wow, I thought, this is so cool . Thanks to that , I started working here. Staff: How long
ago was that? Since you started working? It’s been three years now. Almost three
years . I couldn’t cook right away. My dad taught me gradually, and then I started making it myself . Staff) So, has the transition happened
now? Is your dad still working as your
successor? For the next year or two, I ‘ll be supporting him while we run the
kitchen together. Nana-san clocks out. The owner relaxes, watching baseball . Staff) Why is it so tender? Well, you see, with chaps, you only take the best part—one or two
pieces. You don’t take the tail end. That’s why that part is the most tender
and delicious. Staff) What exactly are chaps? We call pork loin “chap.” For beef, you’d say “beef loin,” right? The good parts need to be cooked slowly. If you cook them over high heat , they’ll
just burn. That’s where it gets a bit tricky. Staff) At 28? I started my own business . Staff) What were you doing before that? I was working as a craftsman. I worked in hotels too, but I was torn. Should I live as a craftsman or run a shop ? In my case , I thought business was
better , so I started (the shop) . Staff) Why did you think that? When you go to fancy places , they have
menus with spellings and English written
on them. There’s no way I could do that. I felt my limits halfway through . If I was going to live as a cook, then… And when I thought about my own
abilities, running a business was really
the only option. My uncle was in business originally, you
see. So naturally , I ended up choosing that
path . Staff) After 55 years , when was the
hardest time? What do you mean? Nothing like that. I can eat what I want, so no real
hardships . No kids means it’s a breeze. If you had kids , sending them to college costs a fortune . But since I don’t have kids , at this age, I
wonder what to do. Nana really loves cooking and says she wants to take over . That’s
the situation now . She’s a good kid. If you badmouth that girl, no one will
listen. Everyone just praises her. They say, “We’re so lucky to have such a good kid . ” So , since she’s done so much for us, and she
says she wants to take over, I have to help her. At the very least, if she works hard for
three years, I’ll work hard for three years too . That’s how it is . She really is a good kid, isn’t she? You don’t find kids like that. She really is a good kid We went behind the scenes at the
Western-style restaurant run by Grand pa
and his beloved apprentice, Nana-chan A long-established ramen shop that’s been
around for 77 years . Their Taiyaki Ramen
is hugely popular! We went behind the scenes at ‘Chuka Soba
Yamakin’! Crispy-juicy katsu ramen. Light yet rich flavor. 10-minute walk from Bizen-Nishi Station ,
Minami Ward, Okayama City, Okayama
Prefecture . Established 1947. Yamakin. A long-established Chinese noodle shop
preserving the old-fashioned taste . 8: 39 Manager Kitami arrives. Spotless kitchen. Changes into work clothes . 8:46 Starts preparing the broth. Making the broth. Dried sardines. Simmered slowly . Noodles arrive from the noodle factory. Yamakin’s (noodles) are specially ordered noodles, slightly thicker. The previous owner used these noodles, and we’ve continued using them. They’re thicker and shorter, so I think
they’re easier to slurp. Strain the soup. A gentle, flavorful broth is complete. Prepare the chicken thighs . Cut them larger for karaage . Prepare the green onions . How many years has the shop been in
business? 1947. I took over about three and a half years
ago. Reproducing the inherited flavor daily is
challenging. Staff) Taiyaki Ramen? ” Not sweet bean
paste!?” What does that mean? It means it has fillings like leeks,
octopus, or shimeji mushrooms, not sweet
bean paste. Finished cutting the green onions. Cutting the takuan pickles . This also comes with the set meal . Staff) What’s your most popular menu
item? The most popular is definitely the Chinese
noodles. The set meals also sell well . You can upgrade any single item to a set
meal for an extra 100 yen. It comes with rice, chilled tofu, pickled
radish, and tea. Preparing the pork
cutlet. Seasoning with salt and pepper. Pounding the meat . Pork cutlet prep complete . 10: 48 Preparing the chashu. Roast until it gets a nice color . Marinate in the sauce . The chashu is well-seasoned . Chashu block complete. Cutting the chashu. We use thigh and belly for the chashu. Thigh has less fat and is meaty. Belly has marbling and is tender meat. So you don’t get tired of eating it . Chashu cutting complete. Noodles for
large servings. Prepare portions for 5
servings each. Clean outside . 11:00 Open. Business Hours : AM 11:00 ~ PM 8:00 .
Closed Mondays . Parking available : 6 spots in front, 7
spots in back . Counter: 6 seats . Table seating / tatami seating
available. Chinese Soba 800 yen . Taiyaki Ramen (not
sweet bean paste) 950 yen. Ramen Set Meal 900 yen. Chashu Rice Bowl
400 yen . Green Onion Topping +100 yen. 5 Fried
Chicken Pieces 770 yen. Chinese Soba (Medium Portion) and Rice
Ball. Welcome! A man in a suit orders . Inside the noodle area. Making Chinese Soba. Fish cake, chashu, menma, green onions. Two servings completed at once . Customers keep coming in . Inside the noodle shop. Chinese noodles completed . Clear broth with a gentle flavor. Finished in no time . Sorry to keep you waiting . Medium size. A group of three arrives. Preparing Taiyaki Ramen and Chinese
Noodles. Finishing three servings at once . Taiyaki. Taiyaki Ramen and Chinese Noodles
completed. A couple arrives . Preparing Chashu Rice Bowl Set . Stir-fried chashu pork, scallions, sesame seeds. Chashu rice bowl. Fried chicken. Chashu rice bowl set. A hearty, filling set. Four office workers arrive . Regular and medium-sized Chinese noodles. Ramen set meal . Excuse me , the ramen set
meal, right? Digging in during their work break . Ramen set meal . That’s hearty. The broth has a rich, flavorful
taste . It’s very delicious. I’ll have the medium-sized Chinese
noodles. Back in the day, I used to come here three times a week. days a week. The flavor here is great. The table next to us is also devouring
their ramen . The Wakame Ramen Set is ready. So happy with the generous amount of
wakame… Ordered regular-sized Chinese noodles and rice balls. Making rice balls. Rice balls complete . Fish cake, chashu
pork, bamboo shoots, green onions . Regular-sized Chinese noodles 800 yen .
One rice ball 100 yen . Nostalgic, simple , rustic Chinese
noodles. Clear, golden broth. Noodles with a satisfyingly slippery
texture . The umami from the two types of chashu
is insane. Simple salted rice ball . The fluffy rice is too delicious… Perfect pairing with the soup. 12:05. The place stays packed. A salaryman comes in alone. Orders Katsu
Ramen . Frying the pork cutlet. Pork cutlet, fish cake,
bamboo shoots . Katsu Ramen complete. Today it’s Katsu Ramen . Regular Katsu Ramen 950 yen. A huge pork cutlet covers the bowl. The peppery cutlet mixes with the soup and
tastes amazing! Making 4 servings of ramen. Takoyaki and taiyaki. 5 slices of chashu . 3 uniquely flavored ramen dishes
complete . Your order is ready . Takoyaki and rice
balls. Wow, amazing. First time. Taiyaki ramen. Staff) Takoyaki? Yeah. It’s hot. A man casually walks in . One soba , one rice ball . Making the rice ball . Sorry to keep you waiting. How many years has it been? I saw it in a ramen book and thought I’d come back after so long . Sorry to keep you waiting. Pork cutlet,
right? Thank you very much. Huge. Adding the extra pork cutlet order . Katsu Ramen . Delicious . The cutlet’s thin and easy to eat . Sorry to keep you waiting . It’s hot, so
be careful. I’ve been coming here for over ten years. I can’t eat ramen anywhere else. You can even drink the broth here. It’s just right . Let’s eat . (First time here) Today’s my first time. Regular-sized chashu rice bowl set with 3 extra slices of chashu . Mild flavor, huh ? It goes down smoothly and tastes great. Can’t stop ordering. Wakame , sesame, green onions . Sorry for the wait. Excuse me . Tasty, huh? Taiyaki ramen. Came here looking forward to this . Today’s wakame ramen. The wakame is refreshing and tasty. Feels a bit healthier, nice. Perfect. Ramen set order comes in . Feeling good. Ramen set meal, kimchi
ramen ready. Ramen set meal and kimchi ramen complete . First, the soup . I come about once a month. Ramen set meal. It’s delicious. Refreshing yet flavorful. Ordering taiyaki ramen. Taiyaki ramen, regular size without
filling, 950 yen . Taiyaki swimming in the ramen. It gets so delicious the soup soaks in . Inside are octopus and leeks . A unique ramen with a deliciousness that
never gets old . Staff) Thank you for coming today. Thank you for coming. Staff) What kind of restaurant do you want
to create? My goal is to keep doing what I learned
from the previous owner, maintaining the
taste without changing it. I want to keep doing that forever. I want to keep doing this as long as I
have the energy.

0:00　ミカサ
地図　https://maps.app.goo.gl/dze5BfnjuGEKjkot6
住所　岡山県倉敷市老松町3-2-25
URL　https://youtu.be/V30oVCdotOs

42:39　中華そば専門店 広松 南輝店
地図　https://goo.gl/maps/9adoWoJEmRgDK9Q9A
住所　岡山県岡山市南区南輝2−6−2
URL　https://youtu.be/kVlwqZ7uO-o

1:18:37　山金(やまきん)
地図　https://maps.app.goo.gl/utaMvjgXBCwYFm51A
住所　岡山県岡山市南区新保801-4
URL　https://youtu.be/eQ9R9wLTNE4

1:42:18　立ち喰いうどん 辰屋
地図　https://goo.gl/maps/vwahou4simqMV49w6
住所　広島県広島市西区横川町3-2-21
URL　立ち喰いうどん 辰屋

うどんそば 広島 岡山 Udonsoba Hiroshima Okayama
https://www.youtube.com/channel/UCLR62h0m5rvt6qaeScNmBoA

#洋食 #ステーキ #ラーメン #日本食