Name: Behind the Counter at a local Japanese Okonomiyaki Restaurant
Uploaded: 2022-07-07T17:55:17.000Z
Duration: 15 min 53 s

this is behind the Canada at a local japanese Okonomiyaki restaurant.

今日はお好み焼き屋の裏側を紹介すっぞ

So I'm back with another behind the counter and this time it's gonna be a hot one.

But like always before I start, if you want to see what I'm doing on the daily check on my instagram account.

今回は「カウンターの向こう側」！

If you want to put the channel, check out the Tokyo and japan merch and if you have any questions about japan or japan travels, check out my discord community that all said you should be arriving shortly.

その前に、オラの日常はinstagramアカウントから見れんぞ

このチャンネルをサポートしたいと思ったら グッズをチェックしてくれよな

Never seen before footage what really happens at super local mom and pop japanese restaurants.

日本や日本旅行に関する質問があれば オラのDISCORDコミュニティーをチェックしてみてくれ

Today we're going behind the counter at a family owned father and son, Okonomiyaki Teppanyaki restaurant called SIA in san Diego to Tokyo.

The restaurant was open 27 years ago and yusuke, the owner's son runs the shop these days with plans to carry on the family business in the future.

今回はめちゃんこローカルなお好み焼き屋に潜入して おったまげな映像をみんなに見せてやっからな

今日は父ちゃんと息子で切り盛りしてる お好焼き・鉄板焼き屋に密着すっぞ

So this is Yusuke, the manager and main chef at the shop we're in today.

「莢（さや）」っつー、 東京・千駄ヶ谷にある店だ

His father actually has a second Teppanyaki shop which is nearby but it's reserved for mainly V.

今はオーナーの息子・雄介が切り盛りしてんだ

彼が店長/メインシェフの雄介だ

Guests, which the father is in charge of.

父ちゃんはすぐそばのもう一店舗を切り盛りしてて、 主にVIP客向けなんだって

Yusuke is usually the first one to arrive at 9:30 so what time are the staff coming?

9時半出勤の雄介が店入り一番乗りだ

他のスタッフは何時に来るんだ？

One of the first things he does is turn on the tap on grill, tip on in english meaning metal plate which is where the food is cooked on.

Apparently it takes a while for the steel tip on to warm up.

He has about half an hour before the other staff arrives.

調理に使われる鉄板は温まるのに時間が掛かるかんな

So it makes use of this time to prepare the kitchen.

スタッフ出勤まで30分くらいあるから この時間に厨房を準備すっぞ

Are you from Tokyo when you were young, did you think you would be a chef?

自分が料理人になると思ってた？

What kind of girls now he prepares the rice for today?

He prefers to pre soaked the rice overnight all the while keeping it refrigerated to maintain the quality on average is about four kg, almost £9 of rice per day hopping.

We used koshi Hikari, one of the most popular rice brands in japan.

コメは一晩水に浸けて、品質キープのために 冷蔵庫に入れておく

So you ski is 34 years old and then totally.

１日に約4kgのコメを使うんだって

He's been working at the shop for about 15 years which is almost half of his entire life.

使ってるコメはコシヒカリ 日本で人気な品種の一つだ

In fact he was only seven years old when his father first started the restaurant.

雄介は現在34歳 店で働き始めて15年くらいになる

So it's always been very much part of his life.

人生の約半分って考えるとスゲーよな

父ちゃんが店を始めた時、まだ7歳だったから 雄介の人生の一部としてずっと店があるって感じだな

10時頃に店の前をセットアップすっぞ

The wooden sign is slipping now reads that the shop is in the middle of getting ready which still means it's closed but it will be opening soon.

木製の看板には「支度中」って書いてあるんだ

今閉まってけど、もうじき開店するって意味だぞ

It's a traditional Japanese custom where a pile of salt is placed at the front entrance to ward off bad luck.

これは「盛り塩」！ 入り口に塩を盛って置く、日本の厄祓いの習慣なんだ

お、雄介の父ちゃん、オーナーだ！

So can I ask why did you start this restaurant back then?

あらゆる選択種の中から、鉄板焼きが 一番かっちょいいと思ったから

Whatever restaurant he wanted to start but he decided on Teppanyaki because he thought it was the coolest japanese food.

父ちゃんは鉄板焼きの店にしたんだって

次は日本の定番料理、味噌汁を準備すっぞ

出汁と味噌をベースに、地域や好みによって具材はバラバラだ

Now you skip prepares a miso soup, traditional japanese dish, generally consisting of dashi stock and miso paste and then varies depending on the region and personal preference, often included in a typical japanese breakfast but also served at lunch and dinner such as in the shop as it complements the main dish eggs or another ingredient that the shop uses a lot.

日本の朝メシでよく出るイメージだけど 昼でも夜でも食うんだぞ

He only uses high quality domestic eggs from places like oh cuckoo Dieron in Ibaraki and Tomoko and Fukushima.

味噌汁があるとメイン料理が一層引き立つからな

卵は店でいっぺー使う材料の一つだ

I don't usually see shops adding eggs into the miso soup.

茨城の奥久慈卵とか福島の伊達卵とか 品質の良い国産の卵を使てんだ

It's great that his own family traditions have made it into their everyday menu.

味噌汁に卵入れてんのなんて オラ、見た事ねーぞ

自分の家の家庭料理が店の定番メニューに 取り入れられてるってなんかいいよな

Why did you decide to work here up there?

どうしてここで働いてるんだ？

コメが炊き上がったみたいだな

ここで働く前は何やってたんだ？

Apparently he got this job through his mom.

なるほどな。いつこっちに来たんだ？

Who knew your dad which allowed him to start working right after he moved to Tokyo.

母ちゃんがオーナーの知り合いで 東京に来てすぐここで働き始めたんだって

お！もう一人スタッフの登場だ

I feel you gotta keep the sharp secret sauce is secret.

そりゃそっか。店の秘伝ソースの秘密は口外できねーよな！

鉄板焼きシェフの醍醐味ってなんだ？

雄介の父ちゃんが戻ってきたぞ

父ちゃんの思う、他とは違うこの店のこだわりってなんだ？

So what do you love most about being a Mhm Oh, your dad's back.

この動画を観てるみんなに何か一言あるか？

そーいや、父ちゃんの店がもう1つ近くにあるって聞いたぞ

What do you think makes this shop stand out from the rest?

さっきチラッと言ったけど、父ちゃんは 数軒先に会員制の鉄板焼き店も経営してんだ

You want to share anything with the people watching?

初めて見るからワクワクすっぞ

Oh, I heard that you have a different restaurant nearby for cheesy, as I briefly mentioned before, the father runs a separate membership only V.

あっちの莢とは全く違った雰囲気なんだな

ぶっちゃけ、こっちの店は値段高いのか？

Teppanyaki restaurant, just a few buildings away.

父ちゃんは昼メシの時間もやってんのか？

I've never seen it before, so I'm excited to have a look.

動画の途中だけど、ここで一旦 オラのスポンサーBOKKSUの紹介をさせてくれ。

Oh, it has a completely different vibe, let's be honest.

もう既に登録してくれてる視聴者も多いよな！ でもまだ知らないって皆んなのために、今一度紹介させてくれよな。

Bokksuは日本のお菓子が詰まったボックスとそれにペアリングした お茶を玄関先まで届けてくれるサービスだ

老舗会社とかともタックを組んでるんだけど 中には創業100年以上の会社もあんだぞ

新規ユーザーには「日本の四季」セットが届くんだけど それ以後はこんな感じでテーマ別の詰め合わせが届くぞ

この詰め合わせのテーマは「真夏のフルーツ」

箱を開けると、一つ一つのお菓子の解説だったり 日本の豆知識を知れるようになってるブックレットが入ってるぞ。

I want to tell you about the awesome people at books who also sponsored this video.

シークワーサーだったりカボス、瀬戸内レモンとか ちょっと珍しいフレーバーのお菓子も入ってる

I know that many of you have already signed up, which is awesome, but for those who don't know, they provide a gourmet experience of japanese snacks and tea pairings delivered to your front door.

They work with traditional japanese factories, some over 100 years old to provide you with authentic japanese flavors.

オラの今月のお気に入りは塩レモンおかきだ。 皆んなも是非試してみてくれ

First time users will get a seasons of japan box and after that you'll get a theme box like this one this month, summer theme is man, natsu fruits meaning midsummer in Japan, you get this nice booklet that takes you through each snack as well as extra information about japan.

オラのコードを使うと＄15オフで 日本のお菓子が詰まったボックスを試せるぞ

It includes a unique, citrus flavors like picasa and Seto yuuki lemon.

My favorite this month is the show Raman cocky assaulted lemon snack but you can try for yourself.

時刻は11時。開店まであと30分だ！ 雄介はテイクアウトの準備を始めるぞ

So get $15 off your own authentic japanese snack box subscription from books by using my code paolo 15 and link in the description.

並行して大阪風お好み焼きの「大阪焼き」の調理すっぞ 焼き上がりに30分掛かるからな

It's 11 now, 30 minutes before the shop opens.

人気メニューだから、待ち時間を最小限に抑えるために 開店前に準備を始めるんだ

So yusuke starts cooking the take out dishes.

お好み焼きっつーのは、日本風パンケーキみたいなもので

He also prepares the Osaka Yaki and Osaka style Okonomiyaki, which takes about 30 minutes to cook.

小麦粉、卵、山芋、キャベツ、 あと肉や魚介を入れて作られることが多い

It's a popular dish that many customers order so he starts cooking it in advance to minimize customer wait times.

出汁で風味がつけられてることが多くて 日本ではおやつとしても、食事としても食べられてるぞ

Okonomiyaki itself is a japanese style pancake.

テイクアウトに広島焼きを作り始めたぞ

It's usually made with flour, eggs, yam, cabbage and other proteins as one prefers and it's often flavored with dashi in japan.

広島焼きっつーのは、広島風お好み焼き 材料を混ぜずに層にして作るんだ

字幕リスト動画再生

Behind the Counter at a local Japanese Okonomiyaki Restaurant

authentic

apparently

awesome

ingredient