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  • 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.

    カウンターの向こう側

  • 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.

    熱い回になりそうだ

  • Here we go.

    その前に、オラの日常はinstagramアカウントから見れんぞ

  • I'm taking you inside to show you again.

    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.

    そろそろ雄介が来る頃だぞ

  • 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

  • Good morning.

    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.

    27年前にオープンして

  • I.

    今はオーナーの息子・雄介が切り盛りしてんだ

  • P.

    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

  • Oh cool, he's changed into his uniform.

    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.

    お!制服に着替えたんだな

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

    まず始めに鉄板を温めっぞ

  • 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?

    東京出身なのか?

  • How did you get your start?

    自分が料理人になると思ってた?

  • Almost.

    何がきっかけだったんだ?

  • Where did you go to school?

    大学はどこ行ったんだ?

  • What was your major what instrument?

    専攻は?

  • Really?

    楽器はなんだ?

  • Okay, let's see how you hardcore.

    スゲーな!!

  • So are you married?

    結婚はしてんのか?

  • Okay.

    なるほどな

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

    どんな子が好みなんだ?

  • 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.

    そろそろコメを炊くぞ

  • 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

  • At 10.

    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

  • He sets up the storefront.

    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

  • That's Mauricio.

    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

  • Oh the owner use his dad is here.

    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?

    なんでこの店を始めたんだ?

  • He had the option to choose?

    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

  • Yeah.

    厨房は蒸し風呂みてーだな!

  • Oh, nellie.

    次は日本の定番料理、味噌汁を準備すっぞ

  • It's so hot back here, that son.

    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

  • Oh wow!

    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

  • How old are you?

    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?

    今、幾つ?

  • Oh the rice is ready.

    どうしてここで働いてるんだ?

  • So what did you do before this job?

    コメが炊き上がったみたいだな

  • Are you from Tokyo as well?

    ここで働く前は何やってたんだ?

  • See when did you move here?

    東京出身か?

  • 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

  • Another worker is here.

    お!もう一人スタッフの登場だ

  • What's that?

    それはなんだ?

  • What ingredients do you add?

    何を足すんだ?

  • 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!

  • The A.

    エアコンねーのか?

  • C.

    やべーな。 修理しねーのか?

  • Doesn't go there.

    鉄板焼きシェフの醍醐味ってなんだ?

  • Oh damn.

    雄介の父ちゃんが戻ってきたぞ

  • Are you going to fix it?

    もう一つ聞いていいか?

  • Really?

    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?

  • Can I ask you another question?

    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

  • I.

    ぶっちゃけ、こっちの店は値段高いのか?

  • P.

    笑ってる〜

  • 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。

  • The prices here must be different.

    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

  • Right?

    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

  • You're laughing.

    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

  • Do you work during lunchtime?

    この詰め合わせのテーマは「真夏のフルーツ」

  • Before we continue on?

    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.

    オラの一番のお気に入りは

  • 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.

    リンクは概要欄にあるからな

  • 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

  • It's eaten as a meal or a snack.

    それをクレープみてぇに薄い生地で挟むぞ

  • Now he's making Hiroshima Yaki for take out which is a Hiroshima style Okonomiyaki made up of layers of ingredients without mixing in advance and are sandwiched between the crepe like thin pancake and noodles are definitely a signature ingredient of Hiroshima Yaki in addition to making sure that each layer is perfectly cooked flat so it stacks up evenly.

    それから、広島焼きに欠かせないのが麺!

  • Yeah, the whole, wow, that looks so good.

    全ての層をぺったんこにして 均等に積み重なっていくようにするんも肝心なんだ

  • So you prefer a soccer style or Hiroshima style Okonomiyaki, It appears simple and easy enough to make but even slight differences in how it's cooked and the ratio of ingredients used can quickly yield an inconsistent dish.

    めちゃんこウマそう〜

  • Only a true chef can create a consistent Okonomiyaki that their customers can come to enjoy time after time.

    大阪風と広島風、選ぶならどっち ?

  • And hence why each Okonomiyaki restaurant is unique in itself.

    シンプルで誰にでも作れるように見えるけど

  • How long have you been working here?

    分量の比率の違いや調理の仕方のちょっとした違いとかで 味が大きく変わっちまうんだ

  • How old are you?

    真のお好み焼き職人だけが、客に愛され続ける味を 提供できるってことだな

  • Why did you decide to work here?

    お好み焼き屋はたくさんあるけど それぞれに個性があるのはそのせいだな

  • And what are your responsibilities?

    どれくらいここで働いてんだ?

  • How about that?

    今、幾つだ?

  • Now it's time to prep the noodles.

    ここで働くことになったきっかけは?

  • The worker needs to wash it, break it apart, then add oil to ensure that it doesn't stick to the pan grilled.

    なるほどな

  • So what do you do when you're not working?

    担当はなんだ?

  • You go by yourself just shut up over self.

    そろそろ麺の下準備をする時間だ

  • Finally they're open for business.

    洗ってほぐした後、 鉄板にこびりつかないように油を馴染ませる

  • Oh the first customers are already here.

    オフの日は何して過ごすんだ?

  • Yeah.

    ひとりで行くのか?

  • The seats are filled up pretty quickly and Yusuke immediately begins cooking several orders all at one time at Max.

    お待ちかねの開店だ!

  • He can make up the 24 Okonomiyaki all at the same time.

    客第1号がもう来店したぞ

  • That's some real multitasking.

    あっという間に席が埋まっていって 雄介は色んなオーダーを同時に調理し始める

  • And apparently when he's making all of the orders, he plays hard rock and punk music in his head to get into his own.

    雄介は同時に24枚のお好み焼きを 焼いたこともあるらしいぞ!

  • This whole process is made even more efficiently with teamwork as one person cooks while the other finishes the plating which includes saucing toppings and sides.

    すげーマルチタスク能力の持ち主だな

  • And then once played in is immediately taken out to the customers table white and efficient team and each full lunch set around 800 yen.

    めっちゃ忙しい時は、頭の中でハードロックや パンクをかけて、テンポを上げて焼くんだって

  • About $5.85.

    チームワークのお陰で、料理は効率的にテーブルに運ばれる

  • Damn!

    一人が鉄板で調理して、もう一人が仕上げる 仕上げはソースやトッピング、小鉢とかだな

  • Giving all these orders.

    で、完成したお好み焼きはすぐに客に運ばれる

  • You must already be tired.

    息の合ったチームワークだ

  • Damn.

    それぞれのメニューは大体800円くらい つまり5ドル85セントくらいだ

  • The way you put that chicken bone soup though.

    こんなにいっぺーの注文で、 もう疲れてんじゃねーか?

  • That's some next level style.

    鶏ガラスープの掛け方が、なんかスゲーぞ!

  • I love it at the second generation restaurant owner, it used to be difficult for you to be compared to his father early on his career.

    次世代のスタイルだな めちゃんこカッケー!

  • But over the years as he honed and mastered the skills, he doesn't feel that same pressure anymore and looks forward to creating the best Okonomiyaki as possible.

    2代目として働き始めた当初は父ちゃんと 比較されることに対する葛藤も正直あったけど

  • So what's the most challenging part about managing a Teppanyaki restaurant?

    料理人として技術を身につけた今では かつて感じてたプレッシャーからは解放されたんだってよ

  • Have any of your previous workers started their own restaurant?

    これからはただただ美味いお好み焼きを作り続けるのみだ!

  • Oh, when the order slow down on the tip on grill you say of course helps out on the floor, serving and cleaning.

    鉄板焼きの店長として一番大変なことって何?

  • Yeah, that's a lot of dishes by the way.

    今まで独立したスタッフっているのか?

  • Have you ever wanted to open your own restaurant?

    オーダーが落ち着いたら 雄介ももちろんフロアや皿洗いの助っ人に入る

  • You know, you don't need any time.

    スゲー量の皿だな!

  • Yeah.

    ところでさ、いつか自分の店を持ちたいって思ってんのか?

  • What about you cafe?

    そっちはどーだ?

  • Oh nice.

    カフェを出したいのか!いいな!

  • Apparently he used to work at an italian restaurant before working here but says that now he's trying to get as much experience as possible from this restaurant.

    ここに来る前はイタリアンで働いてて 今は、この店でできる限り経験を積みたいんだって

  • So he'll be well prepared when he tries to start his own cafe.

    自分のカフェを持つ時の糧になっからな

  • In fact, he also helps the owners cafe during lunch time.

    昼、カフェになるオーナーの店を手伝うこともあるんだって

  • So he gets double the experience here as the overall lunchtime rush slows down.

    そうすれば2倍の経験が出来るもんな

  • The workers are preparing for dinner in the back, hang on.

    昼メシラッシュが落ち着いてきたら スタッフは厨房で夜の準備をすっぞ

  • Finally the lunch hour is done.

    昼メシ営業、これにて終了!

  • Ou skates cleaning the grill after cooking burn marks are naturally left on the tip on to ensure that it's able to be used for many years.

    雄介が鉄板を磨いてる

  • He performs a deep scrub and clean each time after every shift, restoring it back to its original shine.

    鉄板って、調理を終えると自然と焦げが残っちまうんだ

  • Meanwhile the staff prepared that Toshi for dinner.

    何年も大切に鉄板を使い続けるために 毎営業後に徹底的に磨いて綺麗にするんだ

  • Oh, Toshi is an appetizer dish that customers are offered when they arrive in exchange for a table charge.

    磨き終わるとピッカピカの鉄板が蘇るぞ

  • This dining custom is common for many japanese bars and drinking restaurants I guess today he's making a miso flavored pork and vegetable saute and although it's just a small dish for a Toshi, it's clear that requires a lot of effort to prepare.

    他のスタッフは夜に出すお通しの準備をすっぞ

  • But this is probably why the shop is a favorite among locals.

    「お通し」ってのは、テーブルチャージと 引き換えに客に出す前菜のことだ

  • It smells amazing.

    この習慣は日本のバーとか居酒屋では一般的だぞ

  • Now he prepares lunch.

    どうやら今夜のお通しは、 豚肉と野菜の味噌炒めみてーだな

  • Do you know what you're making?

    お通しってちょっとした小皿なのに 随分と手間ヒマかけて作ってるな

  • That's a lot of eggs for just three people.

    こういうとこが、きっとこの店が愛され続けてる 理由の一つなんだろーな