注文殺到カツ丼ラッシュ！信じられない神業注文さばきが炸裂する大衆食堂の１日に密着丨Katsudon and Tempura – Food in JAPAN

0:00　伝統自家製麺 いけや食堂
URL　https://youtu.be/prS7sUa6h9U
地図　https://goo.gl/maps/3TmjQCL3QURa7N8F8
住所　兵庫県神戸市北区山田町下谷上 字箕谷16

1:09:34　金四郎食堂
URL　https://youtu.be/5rhFPAYUSUU
地図　https://goo.gl/maps/2tB7WgACQkdVsons8
住所　京都府京都市南区吉祥院前田町19-2

1:55:41　千成亭
URL　https://youtu.be/6TUiz3MzQpw
地図　https://goo.gl/maps/Mn9Ag923dpu45vjT8
住所　兵庫県加古川市神野町西条416−3

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

#カツ丼 #焼き飯 #食堂

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります

Kobe, japan Since2004, Ikeya Shokudo Tea Kitchen in basement of store　 Japanese “sinewy meat” Fried meat Prepared pork cutlets Tonkatsu batter “batter powder” Chicken tempura preparation remove the back intestine of the shrimp Salt is used to remove odor. Tempura batter is I think each restaurant makes it with a lot of thought

The more tempura batter, the better. I think it’s more likely to flow into the udon broth It makes the broth taste better. Because it adds flavor (So that) there is no loss when you eat it I’m trying to get as much of the same thickness as possible. I drain the oil from the fried tofu once Bukkake dashi soup, hot Soup of bowl of rice topped 11:00 opening Steamed chicken with plenty of leek set meal

Katsu-don: pork cutlet served on top of a bowl of rice in aged broth Curry udon nowadays Kujo leek chicken shio nanban udon In season now! Fried oysters set meal Oyster fry set meal. Please ask for more white rice. hot cold ready please! Hot Cold ready. Chicken tempura bukkake (cold) Chicken tempura bukkake (hot)

Bowl of rice topped with half-boiled egg White curry udon Edomae-tendon, chicken tempura bukkake White curry udon Ikeya’s fried chicken Waraji demi pork cutlet set meal Ikeya tempura set meal Udon noodles with starchy sauce of vegetables Edomae-tendon,small kitsune udon Fried oyster set meal Steamed chicken with plenty of leek set meal

Fried chicken set meal Udon noodles with starchy sauce of vegetables Oyako-don with half-boiled egg (Staff) What did you eat today? Kitsune udon and oyakodon (Wife is) a tempura bowl It was really delicious! Ikeya-san has delicious udon noodles and soup stock and The waitress is very clear They’re very crisp and they’re very pleasant.

Pork gingerbread set meal Fried chicken and Fried oyster set menus Insanely delicious! So good I go there! Moved here about 5 years ago. After I found out there was a good udon restaurant. Lunch (at Ikeya Shokudo) is a set meal Since this child was born Because he likes udon

Because I can eat slowly Do you want to cut the udon? Do you want it lukewarm? they ask you They talk to my children. Yamatoimo and hot egg bukkake （Ikeya Shokudo-san is )always full My father says it’s delicious. I’ve known it since it was old. Dad had udon noodles with starchy sauce.and

I have fried oyster set meal It was delicious! Finished it all today! Oden set meal with bonito broth Pork ginger yaki set meal Katsu-don: large size Katsu-don:ordinary size Traditional curry udon Katsudon with aged broth 770 yen Small chicken tempura bukkake hot 440 yen Edomae tempura bowl 935 yen great burdock Half-boiled egg tempura

Hakata beef great burdock udon 1045 yen, egg tempura rice 330 yen Curry udon nowadays 1023 yen Close contact with a popular diner in Kyoto, established 53 years ago The most attractive feature is the wide variety of homemade dishes, mainly set menus. (Shop assistant) A set meal! A (set meal) large!

B (set meal)! Make sure to cook the fried egg thoroughly. Salmon, yellowtail, mackerel, fish dishes with Japanese flavor. Large-sized loin cutlet, one of our most popular items Today’s service set meal (A) Pork cutlet set meal, grilled red salmon (sweet), miso soup, rice

Today’s service set meal (B) meat croquette, sunny-side-up fried eggs, fried eggplant with ginger, miso soup, rice (Today’s fish set meal) grilled mackerel,by the tail! Today’s fish set meal (today’s fish set meal) yellowtail teriyaki, rolled egg, cooked rolled egg, scallion, miso soup, rice Local regulars go for that set meal.

Soupy, mellow, egg-filled katsudon (pork cutlet bowl) Katsudon covered with plenty of plump eggs, a must-have dish for fainting in agony. Delicious! Finally, the famous “Nabeyaki Udon” (udon noodles cooked in a pot) Udon noodles stewed in curry with meat All the people are warm-hearted. So it’s easy to come.

A day in the life of a popular diner that loves the community and is loved by the community! Japan , Kyoto Kinshiro Shokudo, Since 1969 Owner of Kinshiro Shokudo Daughter of the owner Husband’s wife Family owned by husband and wife and daughter potato starch (Taste) OK. Soy sauce Mirin (sweet cooking rice wine)

Sugar Cooking wine ginger ground sesame ginger sauce (Staff) Seasonings are roughly by eye? Yes, yes, all by eye. Now this, I’m going to do eggplant ginger stir fry. I’m going to stir-fry them with the “ginger sauce” I just made Mirin (sweet cooking rice wine) sugar (In the restaurant) set meals are often served

When 100 people come, 95 of them are set menus. That’s what it says on the board in front of you. Right here. I put ice in it. （So that (the fried eggs) don’t get soggy. （So that (the fried egg) puffs up round. Shiitake mushroom Opened at 11:00

(waiter) when you say cold, you mean cold udon (shopkeeper) “bukkake tenzaru soba” or “zarusoba.” (Waiter) We can also do bukkake tenzaru udon. (Female customer) I’ll have that then. (Waitress) It’s bukkake tenzaru udon!　 (Male customer) With set meal B. (Teishoku) B it is! Bukkake dashi Bukkake tenzaru udon Beef croquette Fried eggplant with ginger

Today’s service set meal (B) meat croquette, sunny-side-up fried eggs, fried eggplant with ginger, miso soup, rice Buri teriyaki.　 Here it is, today’s service set meal (B). Bukkake tenzaru udon Bukkake tenzaru udon The firmness is just delicious! The firmness of the udon. Beef for curry. Udon noodles stewed in curry with meat

Curry udon noodles with meat, rice (small) Local regulars visited our restaurant A (set meal): no dressing and miso soup, small rice. Tonkatsu (pork cutlet) Buri teriyaki No dressing for this person. Set meal A (pork cutlet set meal + grilled red salmon) Fish set meal (teriyaki yellowtail) Once or twice a week (coming)

I often eat the daily set meal. A and B are separated, so I tend to eat one or the other. Today, you know, it’s different again. Udon noodles, curry stewed udon I ate! It’s still delicious! The Dashi is delicious here. And the rice is delicious, too. Everyone’s coming.

(Staff) Like a ticket at the end. I think they were given to you? That was, you know, if you accumulate 5 cards, you get a 50 yen discount. They give it to me every time, so When I save up, I use it for my bill. Dashimaki tamago Miso soup

Today’s fish set meal grilled yellowtail with teriyaki sauce, Dashimaki tamago, miso soup, rice Squid tempura Zaru soba (buckwheat noodle) soup stock Kinshiro Shokudo, a restaurant that values its connection to local regulars I have friends over here. And my son is close by, so Sometimes when I’m in the area.

They are coming to eat with us. They’re all very warm-hearted people. So it’s easy to come. I hope you continue to make delicious udon noodles and lots of meals. I hope that the local people will love us too. I hope (and support) your store to thrive. (Male customer) Teriyaki yellowtail.

(Waiter) Yes, yellowtail teriyaki. Asari clam stew (waiter) This is a service set meal. (A set meal) today is pork cutlet set meal and sweet grilled red salmon （B set meal) croquette, fried egg and eggplant with ginger. Miso soup and rice are (B) set meal.　

Fish set menus are mackerel grilled with salt, yellowtail teriyaki, Spanish mackerel saikyo yaki, and Spanish mackerel saikyo yaki, striped hokke Plus dashi maki, asari clam clam stew and miso soup rice is the fish set meal. Today’s udon set meal is. You can choose between “Curry Stewed Udon” or “Nabeyaki Udon”.

A small rice dish is served with the udon. (Male guest 1) Buri teriyaki. Buri teriyori. (Male customer 2) Service set meal (A). (Waiter) (A set meal)! (Male customer 3) Udon set, with curry stewed udon (Waitress) Understood. Set, curry stewed udon. (Shop assistant) Buri teriyaki small. That’s all. Curry powder pork cutlet

Today’s service set meal (A) Pork cutlet set meal, grilled red salmon (sweet), miso soup, rice Service set meal (B) small. Fried eggs should be well cooked. Today’s udon set Udon noodles simmered in curry with meat, rice (small) Very hot! I’m going to eat it in the middle of winter. Yummy, but hot!

(Male customer 1) mackerel (Clerk) Yes! Grilled mackerel with salt. (Male customer 2) Nabeyaki (Waiter) Yes! It’s a set nabeyaki Yes, it’s a service set meal (B)! Today’s udon set Nabeyaki udon, rice small Hot, nabayaki udon (Waitress) Service set meal (A) large. Hot! Nabeyaki udon (Staff) Are there many regulars after all?

There are so many regulars. (We are) really handmade, everything. It takes a lot of time and effort, a lot. Still, I can do my best when I think of my customers. (Male guest) Grilled mackerel with salt. (Waiter) You can choose head or tail (Shop assistant) Mackerel salt, tails!

B (set meal). Fried eggs, well cooked, please. A (set meal) with large rice. A large. Mackerel salt (tail) Customer request, request to grill well Yes, also baked on the reverse side. B. Sansho breaded pork on rice Delicious! Grilled mackerel with salt. You can choose head or tail By the tail.

Yes, mackerel salt tails. Filet cutlet Filet cutlet (tenderloin) set meal Filet cutlet set meal. Today’s fish set meal Grilled mackerel, scallion, miso soup, rice (Akita) Inaniwa udon noodles. This is delicious. potato starch Mellow and plentiful egg Filet cutlet rice topped with pork cutlet, 750 yen Hatcho miso It has miso paste in it.

It’s from Aichi prefecture. Hatcho miso. Miso nikomi udon noodles 880yen Bukkake tenzaru soba 870 yen Graduated from high school. I left the company when I was 19. I started working here when I was 20. And by that time, it wasn’t a set menu restaurant, it was a

It was an udon, donburi, and oden shop. ITo learn how to make udon soup stock. I worked there for three months without pay. It was really hard at first already. His wife supported him through that difficult time, and she is a big part of his life.

Kinshiro Shokudo” has been protected by the two of them for a long time. Hyogo.Japan A corner of the market on the verge of ruin Kanno Market Since1973,Chinese restaurant Sennaritei A restaurant famous for its large portion of “Kakogawa Katsumeshi” 8:00 a.m. A day at Sennaritei begins

Kakogawa City Jono has many houses and apartment complexes Kakogawa Himeji Serves as a bedroom community for Kobe Jino market, once (about 50 years ago) a bustling place At its peak, there were more than 40 stores Currently only Sennaritei is left in the market.

(Takeshi Chikutani, 46, second-generation owner of Senjotei) I was wondering why they would come to a place like ours. I sometimes wonder if it’s because it’s abandoned. Well, I thought that would be interesting. Mr. Takeshi is at hotels in Osaka and Kobe, etc. He has a long experience in French cuisine

He was the sous-chef of the restaurant. After his predecessor (father) passed away, and since then He took over the restaurant, and his mother, sister and The family runs the business. Mother Chiaki Chikutani, 75 The food is decorated in this way. The one that I made. (Staff) Is this your mother’s?

Yes. I make all of them. Yes, I make it by hand every day. Preparing small bowls. When this place was first built. We had a showcase of side dishes. We had a showcase full of about 20 (side dishes). My husband used to be sick a lot. He passed away 4 years ago (2019)

（I was (the store) by myself (for the time being) (My son) started helping me. (My son’s) assistance alone is helping me now (Staff) Did you originally always do Western food? (Staff) Is that me? Yes. (Staff) Ever? All the way. Originally, My father was the first French cook, too. From what I’ve heard.

When you have a French restaurant I’m going to have to charge a cost. When you open a restaurant I was thinking that it would be better to go to Town Chinese or something like that. It’s like they decided to go with Town Chinese.

My father’s family originally Town Chinese (They were open for business.), or rather I think they did it as a remnant of that, though. (Spinach) This is, you know, I’m making a little bit of one dish. If you eat the same thing every day, you’ll get bored. So we’re putting out something different.

White sesame seeds (Staff) I think there’s a picture of sumo wrestling on display in the store? You think it’s me, right? No, it’s not. One of our old customers That person is now a sumo wrestler. He’s a makushita now. From the old days, since elementary school.

Ever since your father (the previous generation) was alive. He’s been coming to us with his family for a long time. From the time I applied the “sumo mage” He would come over and say, “I want to show my father. I think it’s this girl. It’s Otsuji-kun.

Riki Otsuji, 19. (Rikishi from Kakogawa City, Japan) Riki Otsuji, 19 (Sumo wrestler from Kakogawa City) (This is) boiled spinach. Today we have kinpira and spinach and vinegared spinach. About 3 or 4 dishes I’m going to make I cook one dish every day.

When it comes to making three or four dishes, It is hard work. The mother is in charge of one dish Boiled spinach I try every day to keep my customers from getting bored I can’t get in here. It’s too far away. I have to turn around and work this way. The original structure is small. That’s right. Preparing chashu pork　 String the shoulder loin. Browning the surface of the meat Chashu pork Sauce to be added in succession （I’ve been making this sauce since my father’s generation. For about 30 years (it’s been added) (Staff) 30 years! it’s been added I’m making a new one.

Adding to the previous sauce while adding the previous sauce. You have to add more sauce to make it richer and deeper. This is chashu pork for ramen. This is a loin. Pork loin Pork shoulder can be used for fried rice and other dishes. I’m making it.

If you overcook this loin or something like that. If it’s overcooked, it becomes dry. You have to cook it very carefully I have to give it moist Chashu is for ramen and fried rice Separate parts are prepared separately This is because of his delicate attention to detail. Preparing Chiaki-san’s special Kanto nimono

(Kanto nimono is) served on a plate I season it so that you can eat it as it is. People who like the taste of this (Kanto nimono) They like it very much. It’s a little bit strong taste. (Staff) Do you also additional oden soup stock? Of course! This one is long, too.

I’ve been cooking it for a long time I’ve been adding and adding and adding… (From a restaurant I’ve been familiar with for a long time) I use Kobe beef. (It has (beef) broth in it, too. The umami comes out. We have a little bit of sweet “oden” in ours.

This is the sinew of Kobe beef. All of this is Kobe beef, so (Kobe beef is used in the Kanto simmered beef) Five pieces, 580 yen (Staff) 580 yen! (Staff) Using Kobe beef? Kobe beef, yes.　 It’s (price) getting higher now. Really.　

In the beginning, it was very… I used to use a lot of it. I’m definitely going to stick to Kobe beef. I use it. Beef “inner thigh meat” used for katsumeshi We’re pounding the meat. You’re prepping the meat. Katsumeshi” is the soul food of Kakogawa. Beef cutlet, beaten and flattened

Drizzled with demi-glace sauce Served with chopsticks, not a spoon That is the way to eat katsumeshi. Katsumeshi is basically eaten with chopsticks Spoons don’t come with it lol I think the basics are chopsticks At a Western-style restaurant after the war When serving beef cutlet, there were not enough plates

Arrange on a single plate It is said to have originated as a dish with sauce poured over it. As “Western food that can be easily eaten with chopsticks It is indispensable soul food for the citizens of Kakogawa. It has become soul food for the citizens of Kakogawa.

Katsumeshi is beef thigh meat with little fat. （katsu-meshi） I know some people use loin. （The loin is) I thought it would be persistent. I think the flavor and fat of the meat would be stronger. I think the sauce, the rice, and the meat have to come together to taste good.

The only thing to put on this pork cutlet is (Staff) Pink rock salt? Yes, it’s called pink rock salt from the Himalayas. This one (pink rock salt) is not spicy It’s a good salt. Seasoning the meat with salt and pepper. Dip the meat in the batter and breadcrumbs.

Bread crumbs are a combination of “fresh breadcrumbs” and “dried breadcrumbs Let it rest overnight in this state Pork cutlets for “katsumeshi” prepared the day before a short time ago （When I soak (katsumeshi) at night (or overnight)　 (When) it becomes moist Crispy when fried (crispy texture) and

Because there’s no air between the meat and the bread crumbs The meat doesn’t shrink It’s for the best. The reason for splitting dry breadcrumbs and fresh breadcrumbs is The dry breadcrumbs will absorb a moderate amount of It soaks up the moisture. If you put breadcrumbs on it

It’s going to be a crispy, soft batter. If that’s the case, then the katsumeshi when you put the sauce on it I wanted to get rid of it. I want you to eat something delicious That thought leads to Take-san’s commitment to cooking. Vinegared vermicelli depending on the season

I’d like to change one dish for a variety of reasons The katsumeshi is Or a light vinegared dish. Some customers don’t like certain things. I’m thinking about each of those. Just for the regulars. I cook all kinds of food. I’m glad you like it. I don’t have to do it myself.

That alone should cheer you up. We know what our customers like. I bring a lot home twice a week. Aged for 24 hours Preparation of Fried Chicken （You use kelp (for karaage) (Staff) Kelp! We’re adding the flavor of kelp. The glutamate of kelp’s umami. Mixed with inosinic acid from chicken

I hear it creates a synergistic effect. And so on and so forth. (Think about it.) II’d add some ajinomoto. I think it would add some flavor. It just can’t be done. By adding kelp Sticky and entangled It’s interesting. Soy sauce Sake Sesame oil Salt Sugar pepper Ginger powder Black pepper

Kelp for adding flavor This is kelp This is the kelp for the umami I think it’s so smooth now. This is what we’re going to use today (The one soaked for 24 hours) Can you see how sticky it is? be on the rise (e.g. of a market)

It’s the flavor from the kelp. It’s all clinging together. I’m just trying to figure out how to make it taste better. If you don’t put in the time and effort it won’t taste good. You have to take the time to make it taste good.

I think that was the motto of my father and I. This is the sauce for katsumeshi That’s what I’ve been stocking up on. I think this will only last about 5 days I’ll be lucky if it lasts a week Demi-glace sauce used for katsumeshi Demi-glace sauce also spliced in

When you make it with all new things It’s more like a sting. I think it’s easier to eat if it’s rounded. the richness and mellowness comes out very well. Totally different That’s what I think is the beauty of splicing. I think this makes sense.

The last thing I’m going to serve to our guests is a fruit salad. Fruit and cream together. Simple. （When (my mother) was doing it alone. That’s what I started doing. I wanted to serve them a fruit salad. (Staff) Is this a service? (Fruit salad is) included with the set meal

Included with all dishes Customers who come to the restaurant All of them (are served) Well, just a sip (but) Well, just a sip is odd. I’ve been doing it ever since then That’s how my father did it. Making people happy and so on. “Yummy, yummy, yummy.” I liked it when people ate it.

They put a lot of different dishes on it and so on. (staff) is it just the two of you now? Basically, it’s me and my mom. My sister comes over to help me. I mean, if there’s three of us. It’s a good thing, isn’t it? fresh cream

When it’s done Try a little bit of it. It tastes even better when it’s freshly made. I think it’s best to make it fresh. I think it’s the best thing to do. Bananas Gold kiwi apple This is the resulting fruit salad in this way Put them in one at a time.

For the guests. We put them out at the very end. (Sometimes) I’m so busy I forget I know it’s hard because you’re filming They kindly gave me a fruit salad! Thank you very much Mr. Takeshi’s first choice It was a very satisfying experience!

(When I was running the store by myself) My daughter helped me. （When (your daughter) wasn’t around (I ran the store) by myself. This is how I waved the frying pan It’s hard to do that when you’re 75 years old. Not anymore. I’m taking it slow. My son does everything for me.

Opened about two years after the market was established. It’s been in business for 48 years. When the store was built. I knew that the market itself It was very prosperous. Now in convenience stores, etc. I’ve been pushed aside by the big stores. The whole market is in this state.

（A lot of them (stores) are quitting. I know this is the only store in the area. （I’m trying to make it work. I’m just trying to make it work. I’m doing my best, but Make thick fried tofu Now fry it up a little bit

When you serve it to the customer I’ll fry it again Freshly made thick fried bean curd I have a picture of my father here. My late husband (predecessor).　 I did it when he was the fattest. I look like this lol I’m skinny now. I did that at the end.

He had a face like that. purine Extreme. We’re softening it to the ultimate. It’s really soft and tender. The guests that come in today. He said, “I’m taking this home with me today. We talk a lot about pudding. This is a picture of your father (the previous generation) I always keep it here.

（It’s been three years now. (His son and his predecessor) were in the same business. I was a cook in the Western food business. And that’s why I’m taking over (here). Because (I’m) not firm yet Because it’s been about a year and a half since the surgery

I’ve been out for a long time. I’ve been out for over six months. It’s been tough, but I thought speaking was rehabilitation. I feel better when I talk. (Staff) Good morning (Female customer) Thank you for your hard work 86 year old customer who has known me for 50 years

Has been friends with Senjotei for decades That’s a long time. About 50 years now. (Mother) It’s been a long time. I’ll always be here. Takeshi’s sister Thank you I’m always invited to tea and then I go home. It’s a good feeling, right? They’re all good people. Delicious! at this age

Thank goodness I can come here all the time. His father before him was a good man. He was very kind. I appreciate it too. I’m always happy to help. I will definitely be here on Monday Delicious! Bye bye! I think the katsumeshi garnish would be different. Shredded cabbage salad and

Pasta of some sort Like a Japanese “aglio olio”. I like to eat it myself. That’s why I’m so （I’m so big. That’s why I’m going to pursue it even more. I think. I knew this was delicious. I’m like, “I can make that too.” Like, “If I did, I’d make it better.”

That kind of thing. I can’t help but think pasta making garlic Add pasta cooking water Salt White pepper Sugar Soy sauce Oyster soy sauce One person does all the work. In the morning, I have to do the side dish system.

I have to do it until 3:00 in the afternoon, and from there (in the evening) I have to do some preparation. I’m not going to be able to make it. It’s going to take up a lot of time. So only on weekends. I’m not sure if I can do it at night.

The set meal is miso soup, set meal with free refills of rice and miso soup It depends on the day. But “katsumeshi” is served a lot! (Staff) Can I have more rice? free refills Otherwise, you can’t eat a lot of “katsumeshi”. I tell them to eat as much as they want.

(Takeshi) We’re going to open open Finally open for business Seating at tables Making fried food to take home Cooking is basically done by Takeshi alone A regular who has been coming for nearly 40 years (At the time) when the market there was built I used to come to the market there.

On the way home because there is a ramen restaurant I thought I’d stop by for some ramen and go home. Since then, I’ve been coming by because it’s delicious. When I was sick. I thought the store was closed. I didn’t know that (I’ve been) coming here to see what’s going on.

The shutters stayed closed the whole time　 （I thought maybe (the store) had closed I asked him later. (When I was in the hospital) I heard that everyone thought it was closed. I think they were worried about me. （There was a time when (the store) was closed When my mother had cancer.

I think we closed it for about six months. That’s right. I didn’t write anything else at that time. I took a break. I’m so glad you guys were worried about me. When I got back, you know. Everybody was so happy. That was (really) the happiest thing. The dish is ready to serve.

Thank you, thank you, thank you. (Staff) On this bike. You’re going over the mountain! I’m going over the mountain and from this way. I’m going all the way back. The scarf your sister gave you Thanks, say it lively. I look forward to working with you again. Thanks a lot! (Sister) Be careful~

Thank you~ SENNARI-tei Homemade gyoza Yes, it’s ready… Dumplings (6) Dumplings with beer. A couple comes to the restaurant They started coming here recently The fried chicken is super big I don’t know what to do. It’s like I can’t eat it. I’m a little more restrained today. Just ramen (ordered) bean sprouts

Chashu pork Topped with green onions at the end Thank you for waiting for ramen Oh, I’m sorry Ramen set One ramen and fried rice set. I’ll put this first. Thank you very much. I’ll be asked to do a set. The moment a customer comes in. I’ll fry these up.

(Male customer) Katsu-ni-ni set meal (Mother) Rice? (Male guest) Large serving. Takeshi’s commanding voice echoes through the room Tonkatsu is battered and deep-fried after an order is placed As for tonkatsu Because I want it to be crispy （If I don’t fry it (when the order comes in)

That’s the kind of thing I’m particular about. Yes, the katsu-ni is ready. Miso soup set Yes, with simmered pork cutlet. (Male guest) Yes, thank you katsu-ni　set meal Ramen set with large bowl of fried rice The famous “katsumeshi” (pork cutlet and rice) is ordered (Takeshi) Thank you very much!

Those kids (young male customers) with the big rice I heard they put in a little more than they should have. (Sister) The katsumeshi one (Male customer) Yes Katsu-meshi set After all, “katsumeshi” is eaten with chopsticks difficult (e.g. customer, guest, child) It was packed with customers at lunchtime Ramen noodle set

Mother, empty seat quickly cleared away The kitchen is busy. Katsu meshi (large) (Male customer 1) Gotsu! (Male guest 1) Oh no, I’m not going to make it to work in time for this! (Male guest 1) Oh no, I’ll never make it in time. I’m not going to make it in time.

(Male guest 1) Can’t get there in time at all (Male guest 1) What? It’s huge! 1000 yen for this volume! Customers can’t help but laugh at the overwhelming volume! (Male customer 1) This is the kind of work There’s no way I’m going to make it in time. (Male guest 1) Let’s eat.

(Male guest 1) Yum! The volume of fried food is second to none! (Male customer 1) Wait! Can you really eat all of this? (Male guest 2) For 1,000 yen. I can fill up my stomach. (Male guest 1) This is more than a belly full. (Male guest 2) I can’t work after lunch

(Male guest 1) I really can’t work in this. (Male guest 1) Oh my god, this is bad. I’m desperate. I’m so desperate. (Staff) Insanely desperate? It’s delicious, but Katsu-meshi orders come through one after another (Takeshi) Yes, it’s ready! (Takeshi) Yes, please! (Male guest 1) Here it comes! (Sister) Here you go! Bon appétit!

Using chopsticks in a splendid way Everyone is eating dexterously with chopsticks! I think I’m serving too much to eat. Enough for everyone to eat. Enough to fill you up. (Staff) If you don’t finish it, do you want to bring it back?

Yes, and we don’t charge for that pack. We don’t get paid for that. Rather than leaving it behind. Better take it home and eat it. I’ve had a lot of people take it home with them lately. I’m very happy. even if you can’t eat it Well, I’m a big guy.

I might be my size. To my mom. She says, “You need to cut back a little bit.” I don’t care if I can’t eat. I’m saying, “You should let him out. A large bowl of katsumeshi (cutlet and rice) is finished! (Staff) Amazing! All eaten! So much food! It was delicious though!

(Staff) Was this your first time? It’s my first time The volume was the first thing that surprised me. I didn’t expect such a large portion. (Sister) Thank you very much. (Takeshi) Thank you very much These customers also finished their meal with chopsticks! Cheap and hearty. （Tare-tare (katsumeshi) Delicious! Thank you very much!

(Takeshi) Yes, welcome! I’ll take about 5 pieces. If there are small ones mixed in, like six. Japanese ramen (makes) Put Kobe beef in Japanese soup stock. topped with an egg. Kobe beef It’s ready to go! fried set meal Lye removal is also indispensable Japanese-style ramen (Sister) It’s Japanese-style ramen

(Sis) Thank you for waiting. (The menu list is) written by my sister (Staff) I like that drawing! Oh, really? Is it easy to understand? (Staff) It’s so cute. It was good~ Yes, dumplings. (Sister) Gyoza-Yes, thank you for waiting (Male customer 1) What size (of katsumeshi recommended)? (Mother) medium (Male guest 1) Medium?

(Male guest 1) Let’s go inside then. (Male guest 2) Let’s go inside then. (Male guest 1) Katsumeshi　Two . (Staff) Is this your first time here? Yes. I use Google Maps search a lot. I use it a lot. Because I liked the rating And then I said, “Here! and Kakogawa is famous for katsumeshi

I’d never had it before. I chose katsumeshi because I wanted to try it. When in Rome, do as the Romans do Tasty! (Mother)fruit salad Kakogawa’s soul food “katsumeshi” is the most popular (Mother) Thank you for waiting~ (Male guest) I’m glad it’s a medium (size) – lol (Staff) Medium? (Male guest) Medium size

(Male guest) A little overwhelming. And have some dessert. Thank you. Thank you for the food Thank you very much! Thank you for the food! A raging day at Senjotei is finally over! Thank you for your hard work Lunch business is over Good job to Katsu-meshi (flag) too!

（SENNARI Chamen) Chamen uses a total of 11 different ingredients Sennari Chamen Sake Soy sauce Sauce SENNARI CHAMEN Vinegar Make final taste adjustments Sennari fried rice Water-soluble potato starch Sennari fried rice Finished Sennari CHAMEN It is only available on Saturdays, Sundays, and evenings. Sennari fried rice Katsumeshi It looks tiny, doesn’t it? Katsumeshi

(Staff) Is it a complete set? It’s a regular set! 1000 yen. (Staff) This is 1,000 yen! A large serving is also 1000 yen. All the same. Instead, small, medium, and large are all 1000 yen It used to be 950 yen. It was hard to tell customers we were going to raise prices.

Katsumeshi set (medium) katsumeshi We eat with chopsticks, too. Katsumeshi Hinepon made by mother (A moment after dinner) Now that I think about it I wasn’t like that when I was younger. I want to open a French restaurant. French was the principle. I thought French was the best. That’s not true.

He says everything I make is delicious. (Staff) When it comes to katsumeshi around here This restaurant is famous, isn’t it? I don’t know I’m not on a social networking site. It’s not like I’m putting it out there myself. So if you tell me it’s good I’ll just say (just say) thank you.

And that person put it on social media. It was the first time (the restaurant) was spreading the word Even today, people are coming from all over the place. Some of you were here for the first time. If you come in once Many people come in two or three times

(The secret to good health is) I get sick too （Since I started working (at the restaurant) I was getting better and better. I knew I had to move around and talk to people. I guess it’s good for the body and stuff.

I think we’ve got the best we can do with the two of them so far. (Takehi) I’m really doing the best I can Mother who had breast cancer a year and a half ago Even when she was in the hospital and the store was closed You (customers) were worried about me

Many customers came to visit the store That the environment around them was full of love. For Chiaki’s life He says it’s the most important thing in life.