超絶焼めしラッシュ！鉄人女将と２１歳娘がブン回す特大焼きそば町中華に密着

超絶焼めしラッシュ！鉄人女将と２１歳娘がブン回す特大焼きそば町中華に密着

The hard yakisoba noodles weighing over 1 kilogram!
Aji no mise Tairiku.. Oh my… I can’t help but laugh at the unexpectedly large size. Of course, the taste is excellent! Fried rice is soft and fluffy. Mother and daughter in perfect harmony. A mother and her daughter cook together! Grilled pork tamen. I’ve worked very hard at golf, and it’s given me a lot of guts. I wasn’t losing to myself. But I still couldn’t be a strong player. (Doing) my best in my current job. Clean up every day. Make sure the customers feel good when they eat and go home. I love this job. Higashida-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa, Japan.
7 minutes walk from JR Kawasaki station. Along Nakamise-dori street. Founded in 1961.
Aji no mise Tairiku. Proprietress Kazue Nakanishi, 57 years old. (Proprietress) Everyone says Chinese restaurants are dirty. I keep it clean. The bathroom is eight years old, but it’s clean. They clean the toilets twice in the morning and after lunch. His attitude toward cleaning has not changed since our previous interview. Preparation begins. Lard is heated in wok. Cut green onions. Lightly cut. Then cut onions. Use up all the ends of the onion. In no time at all, the first fine chopping is completed. (General manager) Roughly 1.6 kg of onions are cut in 5 minutes. The quick and nimble appearance was impressive. The knives weren’t any good at all at first. But I was frustrated, so I practiced many times. I wondered how I could do it better. I was practicing all the time. The proprietress’ father opened the restaurant in 1961. After the war, he ran a bicycle shop here. Ms. Kodaka, the mother of the proprietress, is the president of the company. (President) I got married in 1965. And all the time since then, I kept (the store) until I was 74 years old. I am already 81 years old. I’ve already moved up store and I’m doing the above. You were on the front line, in the halls. (Staff) Approximately when did you take over here? I will be 58 years old this year, so it has been 30 years (since I took over the restaurant). The proprietress says she graduated from high school and aspired to become a professional golfer. She passed the pro test in the summer of her 24th year and remained a professional golfer until the age of 28. I thought I wasn’t really suited for it. I came back (to the store) when I was 28. But I love this job. Meat dango preparation. Firmly aired out. Onions. Fried meat dumplings. Handmade about less than 100 meat dumplings. (Proprietress) This is the first time I have had the preparation of meat dango filmed from start to finish. I’m glad, I’m glad you took the picture. Meat dumplings are getting a nice color. Tender and popular meat dango is ready. Freshly fried meat dango! It is very meaty and satisfying, and tastes good even before being dipped in sweet vinegar! The owner, Takayuki Nakanishi, 61, prepares gyoza. On Friday and Saturday, at least 500 gyoza are served. My hands are already full just making gyoza for lunch most of the time. They have more customers than in the past, and they have started to prepare twice as many gyoza. The proprietress and her daughter stand in the kitchen at lunchtime, and the owner wields the pots and pans at night. The daughter has joined them. My daughter is doing her best to help me. Daughter, 21, who has been working at the restaurant for 18 months, comes to work. There is a customer who comes in every day. I serve a different little snack every day. I was just talking about that. Preparations are underway for the opening. Seasoning cleaning. Attention to cleaning even the edges of containers. Lunch service menu decorated with cute flowers. The store will open soon. Open at 11:00. Opening hours (closed on Sundays and holidays ).
11:00-14:00.
17:00-21:00. Lunch service. Total 25 seats. Ramen 780yen.
Tower hard yakisoba 1280yen. Yaki pork 1680yen.
Yaki gyoza 580yen. Customers arrive at the same time as the restaurant opens. Cheerful voice welcomes customers. Ramen and half fried rice set is made. Daughter takes charge of ramen. Grilled pork. Wakame. Menma. Half fried rice for set. Makes a set of half fried rice. Pork. Eggs. The landlady’s energetic voice echoes. Quickly served in coordination. Half fried rice from the lunch menu arrives. Fried rice is soft and fluffy. Ah!Delicious! I realized again after eating the fried rice here that I like it soft, not para-para-para. Chewing my favorite fried rice. Yum! Simple but tasty ramen. Enjoying soup, too. Eating quickly. Drank the soup and finished it! It was delicious! I even drank up the soup. Chinese rice bowl is ordered. Ingredients are pork, cabbage, carrots, bean sprouts, kikurage mushrooms, and chives. Cooked rice. Thicken with potato starch. Pour the finished bean jam generously over rice. Finally, put a boiled egg on top, and the Chinese rice bowl is complete. (Staff) Do you always come here? I was told this place is delicious. Then I started coming almost every noon. He recommends the lunch service menu. Delicious, cheap. Looks like the regulars who visit every day have come to the restaurant. Today’s regulars’ snack is meat dumplings. Meat dango topped with green onion, today’s exclusive snack is completed. Hard yakisoba noodles are ordered. Soup is added to the vegetable filling. Bean paste is completed. Crispy noodle is poured with plenty of bean jam. Hard yakisoba noodles completed. Normal size, but very hearty! Lunchtime comes and customers arrive one after another. Orders come in one after another. The company is very busy with calls for reservations. Tanmen order comes in. Pork. Plenty of cabbage and bean sprouts. Soup thrown in. Noodles are boiled. Vegetables are arranged. Tanmen is completed. Tanmen arrives. That’s amazing. Looks delicious. Plenty of veggies on top… Delicious! Yum! Preparing oshinko. Making Chinese rice bowl. Make a hole in the center. Topped with raw egg. Chinese bowl of rice topped with raw egg is completed. Bean sprout soba order comes in. Bean sprouts and bean paste are poured generously. Soba noodles with bean sprouts are ready. Customers come without interruption. 12:05The restaurant is full. （Hard yakisoba noodles are very big. Like this. The famous “Tower Hard Fried Noodles”. Tower Hard Fried Noodles are ordered. Hard yakisoba noodles handmade in store. Stacked tightly so as not to fall over. Kalash. Plenty of the finished bean paste is poured over the top. It’s a great volume… Tower hard yakisoba noodle is completed. This is amazing! Total weight over 1kg!
Tower hard yakisoba 1280yen. Compared with other dishes, you can see the great volume… Another tower of hard yakisoba noodles is ready in the kitchen. Tower hard yakisoba arrives. Vegetable sweetness is mixed with sweet bean paste, and clipped! Eating while breaking up the mountain of hard yakisoba noodles. Eating a pile of noodles I finish all of them! This man also finished his meal! A regular customer of this restaurant. It was delicious! I’m full! Bean sprout soba is also delicious! Delicious! Orders continue to come in. Fried rice, five-meat fried rice is made. Fried rice is completed. Fried rice is completed. A customer arrives at the restaurant. What do you recommend? Hard fried noodles are explained. Ordering tower hard yakisoba. Also ordered fried rice (large portion) and yaki-gyoza (fried dumplings). Tower hard yakisoba noodles are made. Tower Hard Fried Noodles is completed. Tower arrives. Amazing… It’s so big that it’s mute. Blows up involuntarily. Dumplings also arrive. Crispy hard fried noodles with hot bean jam. Delicious! The lady here seems to like it too! Fried rice (large portion) is made. Fried rice (large portion) is completed. Fried rice (large portion) arrives. Soup set has arrived, and the table is a party. Fried rice is served. Ah!Delicious! In the kitchen, the proprietress was processing orders using two pots. Stir-fried liver is ready. Grilled pork tongue noodle is ordered. Three pieces of luxurious grilled pork, cut thickly, are placed on the top. A boiled egg is placed on top, completing the grilled pork tamen. Tower hard yakisoba noodles are ordered. Bean paste is carefully applied due to its height. Daughter also works together to serve food in the hall. Ordering Yakiniku Pork Bean Sprout Soba Noodles. Plenty of bean paste on top. Three pieces of grilled pork overflow from the plate!
Grilled pork bean sprout soba is ready. Grilled pork and bean sprout soba, 1250 yen. Yakiniku pork protrudes from the plate. Melt-in-your-mouth soft roast pork is too delicious…. Crunchy bean sprouts and plenty of bean paste go well together…! Hot and rich red bean paste and noodles in light broth are delicious! The volume of this dish is much larger than it looks, and the taste and quantity are very satisfying! Lunch lime has passed, but there are customers waiting outside. Large orders of umani soba noodle, yakisoba, hard fried noodles, fried rice, fried gyoza, and shumai. Hard yakisoba noodles are made. Yum!Big! Baking dumplings. Dumplings are baked. Grilled crispy, fragrant and chunky dumplings are ready. Umani Soba noodles are completed. Yaki soba noodles are made. Noodles are put in. Stir-fry lightly, yakisoba noodles are done. Fried rice is made. Customers eat a table full of food with relish. This man sips umani soba noodle… Uma! I like this kind of yakisoba very much. Sipping recommended yakisoba. It’s so good! Continue to eat fried rice. Ah!Ummm..! It’s so good! He likes umani soba noodle. Very tasty! I finish all the food, which was a lot of food! I cheerfully thank them and leave the restaurant. 14:00 Lunch ends. Clean up after tequila. (Staff) I just heard that you were in Okinawa? I was there, about a year and a half. I had a fishing license or something. And I also worked as a private tutor. (Staff) After you came back from Okinawa, are you getting into the house business in earnest? Yes, I do.I work 6 days a week, day and night. I was the main hall. And after I joined the kitchen, it’s hot in the summer. There are burns and things like that. But fun wins. From elementary school age, they say, “Welcome. He was shy to say it. He played in the store from the age of about 3 and was adored by the regulars. I had a lot of fun experiencing different jobs. I feel that I like working at home the best. I order tower hard yakisoba. (Staff) How many hours are you working? (Proprietress) (Without a break) About 10 hours? (Staff) It’s not so easy without a break, is it? I’m getting rattled here and there. Tower hard yakisoba 1,280 yen. Weighing over 1kg!It’s a powerful volume! The sweetness of vegetables can be felt in the sweet bean paste poured in a row! Crispy noodles fried in the restaurant with sweet bean paste is excellent! The volume of the dish is very large, but you can enjoy it till the last bite! (Staff) How did you get the tower hard yakisoba to look like that? (landlady) Just around the time the Sky Tree was built. You were eating at Numazu Port. I saw the famous “Kakiage Tower” at Numazu Port. When I saw that. He said, “Let’s stack our hard yakisoba on top to make a tower.” My husband came up with the idea and started to try it. But it took over two years to become popular. Grilled pig preparation. 5.5 kg of pork to be used. The pork is boldly put straight into the pot. Grilled on both sides Fragrant smell of the food. Bake slowly over low heat for 1 hour. Preparation of hard yakisoba noodles. Noodles fried in oil. (Staff) Did you learn to cook by having your father or others teach you? (landlady) I wasn’t taught anything. (I watched (my father cooking), here, frying ramen. That’s exactly what I was doing, but I’m not the daughter I was talking about earlier. Glancing at it. That’s really it, turn the golf club into a ladle. But I think I’m in the right job now. He says he hasn’t even taught his daughter, but she watches and learns and shakes the pot at night. Frying noodles in a can. Preparation of hard fried noodles is completed. Without a break, tomorrow’s preparation is done. The landlady’s eyes were on the golf ball. (landlady) I wasn’t losing myself. But I still couldn’t be a strong player. But next time I do it, I’m going to try my best. Work hard at what I’m doing now. I’ve worked very hard at golf, and it’s given me a lot of guts. I don’t want to lose. I’m being supported. There are a lot of Chinese restaurants and ramen shops. But we are trying to provide a place for customers who come through the curtain. With sincerity. Clean up every day. Make sure the customers feel good when they eat and leave. I hope that feeling is conveyed to our customers.

店名　太陸
地図　https://maps.app.goo.gl/dGy7srSmxhuBngx78
住所　神奈川県川崎市川崎区東田町1-12

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うどんそば 関東 Udonsoba
https://www.youtube.com/channel/UCIKvmvEvZdi96rtPqRu9ahQ

#町中華 #炒飯 #神奈川グルメ