Name: 日本のファイヤーチキンレストランのカウンターの裏側 (Behind the Counter at a Japanese Fire Chicken Restaurant)
Uploaded: 2025-07-29T18:09:43.000Z
Duration: 13 min 33 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

転換語

This is behind the counter at a local Japanese fire chicken restaurant So I've got an ultra special one for you today because we're no longer in Tokyo But rather in Fukuoka and I wanted to take you behind the counter at this local Japanese chicken shop that charcoal grills all of their chicken and this shop doesn't officially open until this evening So the owner should be here this afternoon.

今日は超特別に、東京ではなく福岡で、炭火でチキンを焼く地元のチキン屋さんのカウンターの裏側をお見せしよう。

様態の副詞

All we have to do is wait till he arrives Today I'm taking you deep into the kitchen of Momoyaki Momo-chan, a Japanese charcoal grilled chicken Izakaya restaurant with a truly authentic local vibe tucked away in one of the back streets of the Sumiyoshi area Good mornings He's the owner Aoki-san and that's his 85 year old mother with him So, do you always come in with your mother?

今日は、住吉の裏通りにひっそりと佇む、地元密着型の炭火焼鳥居酒屋「もも焼き ももちゃん」の厨房に潜入します。 おはようございます。店主の青木さんと、85歳のお母様です。

再帰代名詞

Oh cool First thing in the morning Aoki-san makes a quick run to the nearby supermarket to gather fresh ingredients for the day Aoki-san started the shop 10 years ago after working separately as a restaurant manager with over 28 years of experience in the food industry He decided to challenge himself to start his own business and follow his dreams I'm home Now he prepares the vegetables So you do karate?

朝一番、青木さんは近くのスーパーに新鮮な食材を買いに行く。青木さんは28年以上飲食業界で働いた後、10年前にこの店を始めた。

It's called shinkyoku shinkai It's a direct strike karate How long have you been doing it?

I've been doing it for about 15 years So why do you like it so much?

I want to be stronger than I am today and stronger than I am tomorrow Nice Next he prepares one of his popular menu items motsuni, which is a Japanese intestine soup Beef intestine is commonly used to make it but here he of course uses chicken intestines And he strictly uses only satsuma chiran dori chicken raised in Kagoshima Aoki-san, why do you choose this particular chicken?

今日より強く、明日より強くなりたい。

When I first ate this chicken, it was so good I wanted to use this chicken to show people So that's why I'm using it These chickens undergo an extensive 450 day free range rearing process Which allows them to fully mature naturally and develop their uniquely rich flavor characteristic and exceptional plump texture What's that?

この鶏肉を初めて食べたとき、あまりのおいしさに、この鶏肉を使ってみんなに食べてもらいたいと思った。

This is chicken soup If you don't put this in, it won't taste good Ah, I see Now he cuts different parts of the chicken to prepare for the grilling By the way, what's the most important to you when working here?

これはチキンスープ。これを入れないとおいしくないんだ。

私にとって一番大切なものは何だろう？

It's to keep going I've only been doing karate and this restaurant for 2 years Oh really?

空手とこのレストランを始めてまだ2年なんだ。

So it's important to keep going I couldn't agree more In his younger years, he plainly admits to being rather wild and self-interested Frequently quitting jobs when everything got tough But as he got older and had time to reflect on his past He realized that he was simply running away from challenges Thankfully, he was invited to work at his friend's restaurant despite not having any experience Allowing him to find his true path in the food industry And his dedication to karate Helped serve as a constant reminder of the importance of consistency in his journey of continued growth So you really didn't have any experience in cooking?

だから、続けることが大事なんだ。若いころは、かなり乱暴で利己的な性格だったことを率直に認めている、空手に打ち込むことで、成長し続けるための一貫性の重要性を常に思い知らされることになった。

Must have been hard when you first started I just kept thinking about it He says that one thing he did to learn and improve Was to eat at many different restaurants as possible The most important thing is to say that the food is good And the customers are happy to come back I think that's the most important thing I try to do my best to make the customers happy Makes sense What did you just add in the mozuni?

最初のころは大変だったでしょうね、ずっと考えていました。

It's the secret oil Oh, is this part not okay to use?

No, you can show it I guess we're still not showing what's exactly in it So what's your favorite food?

いや、見せてもいいんだけど......何が入っているかはまだ見せていないんだ。

I like chicken And spice curry I also like udon and ramen What kind of ramen?

チキンとスパイスのカレーが好きです。うどんとラーメンも好きです。どんなラーメンですか？

Miso and pork bone soup But I'm not good with soy sauce I don't eat much soy sauce Yup, you're definitely from Hakata Oh, that's his original pudding Which he delivers to other shops During the pandemic He was forced to close down the shop But managed to find a way To keep his business alive By crafting his own original rich and creamy pudding Made from two types of eggs Chiran and one from Itoshima Blended with a rare Jersey milk From Aso Kumamoto The creamy dessert itself Has become a favorite among many locals Do you train a lot?

味噌汁と豚骨スープ。でも醤油は苦手であまり食べない、パンデミックの時、お店を閉めざるを得なくなったんだけど、何とかお店を続ける方法を見つけて、オリジナルの濃厚でクリーミーなプリンを作ったんだ。知覧産と糸島産の2種類の卵を使い、阿蘇熊本の希少なジャージー牛乳をブレンドしている。

I do 100 push-ups 30 push-ups And 300 pull-ups So he has several clients Who purchase his pudding directly And today, he's delivering it to a restaurant His karate teacher runs I'm home Oh, are you going home already?

腕立て伏せ100回 腕立て伏せ30回 懸垂300回 だから、彼のプリンを直接買ってくれるお客さんが何人かいて、今日はレストランに配達するんだ。

Yes, I'm going home I'm making dinner I've already prepared it I just need to cook Ah, ok, do you like helping your son?

ええ、家に帰るわ。夕食を作るの。もう準備はしてあるから、あとは料理するだけ。

I guess that's funny Bye, have a good day Now back, he continues to prepare the shop That's the chicken oil In Japanese Used to grill the fire chicken Which creates its distinctive smoky and deep flavor Damn, the chicken broth smells incredible He simmers the chicken bones Onions and garlic And a few other secret ingredients For at least 10 hours Resulting in an irresistible umami rich broth Used in many of his dishes Like chicken steamed rice and ramen And apparently, many of the locals Will dine at the shop just to have the ramen Despite it not being a ramen shop So, how did you come up with the shop name Momo-chan?

"チキンスープ "の香ばしい香り 鶏ガラ、玉ねぎ、ニンニク、その他数種類の秘伝の材料を10時間以上煮込む、鶏の骨と玉ねぎ、ニンニク、その他数種類の秘伝の調味料を10時間以上煮込んで、うま味たっぷりのスープを作るんだ。

Huh, ok So how long do you plan to continue working?

それで、いつまで仕事を続けるつもりですか？

He says that at 56 Many of his own friends are about to retire And work is always a popular topic But he loves what he does So for now, he has no plans on quitting What he loves to do Ok, before we fire up the grill Let me tell you about the sponsor of this video Sakurako Who want to invite you to experience Japan From the comfort of your own home Through their snack boxes It's a monthly Japanese artisan snack box That literally supports local Japanese snack makers Each box coming with 20 traditional Authentic and artisan Japanese snacks Including Japanese teas And even special Japanese tableware This month's theme is traditions of Tokyo Celebrating Tokyo's Edo period When it was still a modest village I love traveling through time to savor Authentic flavors from this city Which includes my snack hitters like Hanatsumi gummies, mochi monaka Atsuki and custard baked dolls And much more All pairing perfectly with their kuromai tea And this month's tableware item Is this special Tokyo plate I also love how you get this dope book To learn about the snacks, allergen info And even Japanese culture So get your own box today Or even gift a loved one and experience Japan From the comfort of your own home Check my links below and use my code And get $5 off your first order One hour before the shop opens He starts to prepare the charcoal Ah, that's his mom's kashiwa chicken rice Since he runs the shop alone Before the customers arrive He's also responsible for keeping up the shop Such as cleaning the kitchen Cleaning the toilet area And even stocking up drinks and ice Aoki-san, what kind of beer is that?

彼は56歳で、自分の友人の多くが定年を迎えようとしていると言う、このビデオのスポンサーである櫻子さんは、自宅にいながらにして日本を体験してもらおうと、毎月日本の職人技が光るお菓子をお届けしている。今月のテーマは「東京の伝統」 東京がまだささやかな村であった江戸時代を祝い、この街の本物の味を味わうタイムスリップが大好きです、そして今月の食器は、このスペシャルな東京プレート。お菓子やアレルゲン情報、日本の文化まで学べる本もついてくる、一人で店を切り盛りしているので、お客さんが来る前に店を片付けるのも彼の仕事だ

Beer has a meaning It's like saying Let's eat kagoshima chicken with kagoshima shochu Shochu is Kagoshima prefecture's shochu Beer is Sapporo beer's akaboshi Among the people   There are people from Kagoshima In fact, the water and soy sauce are also from Kagoshima However, if the customers want to drink something else He's completely fine For them bringing their own drinks Which is not very common in Japanese restaurants Nice, the charcoal is ready Apparently he uses ogatan A charcoal relatively inexpensive But produces a strong flame Which unlike more expensive charcoals Helps create his signature blackened chicken With its richer and smokier flavor At 6.30pm, the shop finally opens for business Welcome Oh, the first customer is already here I guess she ordered The charcoal grilled fire chicken Look at that fire Japanese charcoal grill is known as sumi-byaki But his grilling technique Is unique for most of Japan While mostly similar to the Miyazaki area He uses chi-yu, a flavored chicken oil To ignite the fire Which instantly envelops his Kagoshima chicken Marking it with its unmistakable Smoky signature Resulting in an aromatic and beautiful Darkened chicken It goes amazingly with green chili yuzu kosho The ice delivery is here Apparently he's an old friend It's cool to see that him and his local friends Support each other's businesses I'm sure he's built a strong community Where they often eat and drink together More customers are here Another fascinating part about the shop Is that the locals simply tell him what drinks they want And go to the fridge and get it themselves Showing how much they truly appreciate His one man operation Can you handle everything all on your own?

ビールには意味がある 鹿児島の焼酎で鹿児島地鶏を食べよう 焼酎は鹿児島の焼酎 ビールはサッポロビールの赤星 人の中には鹿児島出身者もいる、お客さんが他のものを飲みたければ、持ち込みも全然OKだそうだ。日本の飲食店ではあまりないことだが......。 さて、炭の準備は整った。どうやらオガタンを使っているようだ。比較的安価だが、強い炎が出る炭で、高価な炭とは違い、より豊かでスモーキーな風味が特徴。午後6時30分、ようやく店が開店した、鹿児島県産の鶏肉を一瞬で包み込み、スモーキーな香りを放つ。青唐辛子の効いた柚

That's true That's the same chicken rice That his mom prepared Sweet, savory, and rich with umami From their chicken Hi, do you come here often?

甘くて香ばしくて、鶏のうまみがたっぷり。

Once a week Wow, that's a lot So how did you find this place?

週に1回 わあ、それは多いですね。それでどうやってこの場所を見つけたんですか？

Great, thank you So what's the key to firing the chicken?

では、チキンを焼く秘訣は何ですか？

Well, whatever you're doing is working Because it smells amazing Right now he's grilling the chicken zabuton The shoulder loin Which is a rare part Known to have fine marbling and a melty texture He also offers various parts of the chicken Like thigh, skin, breast And my favorite, neck Known as seseri Oh, and he even serves the heart And what's available kinda depends on the day And that's another one in the books If you wanna check out this place for yourself I'll be sure to leave a link in the description Okay, so that is behind the counter At a local Japanese fire chicken spot If you guys like this video Like always, help me out and hit that like button If you guys wanna help support the channel Then definitely check out my hot sauce Check out the merch And if you guys wanna see more videos like this Or anything related to Japan Hit that subscribe button and the bell button And I'll catch you guys in the next one

今、彼が焼いているのは鶏のザブトン（肩ロース）。希少部位で、きめ細かな霜降りととろけるような食感が特徴だ。モモ、皮、胸、そして僕のお気に入り、首のセセリもある。何が食べられるかは日によって違う、このビデオが気に入ったら、いつものように「いいね！」ボタンを押してね。もしチャンネルを応援してくれるなら、僕のホットソースをチェックしてね。