驚愕の鉄板さばき！スーパー女将さんのおもてなしが生む大衆お好み焼き店の絶品グルメ丨Okonomiyaki - Food in Hyogo JAPAN

Thank you. I don't know how to do this. Hello. I'm sorry. I'm in charge. I put this in the udon. I call it Bokkake Udon. I measure it with my eyes and put it in a nylon bag. About 78 cups. It's a lot today. I'm making the soup stock. It's one serving. I make a reservation the day before. This is the soup stock. Soup stock and ground meat. I think Haruto likes this. It's early in the morning and late at night. He's telling me to stop. It's hard. I've been in this business for 38 years. I started when I was 16 or 17. I went to school and came back to help. This is the soup stock. This soup stock won't be ground. This will make the ground meat glossy. I'm going to cut this now. It doesn't take much time. I boil it for a while and season it later. I buy about 12 kg of this once or twice a week. I'll make it thick. This is delicious. I don't grill it. You don't grill it. I don't grill it. Basically, I don't grill it. In Izumiri and Nagoya, half of the people in the area and half of the people from outside. It's just old. I just eat it and go home. It's the same inside. Whether it's a famous person or an ordinary customer, the customer is the customer. I was originally a single mother. I raised my son and daughter. When I came here, the customers said, Ken-chan, Akina-chan. So I thought I'd grow up straight from here. I came back from school here. I ate here. I did my homework here. I grew up here. We became a couple, got married, and had a child. They still come to me. We're always connected. It smells delicious. Chuo Ichiba. I run twice a week. All the seafood is from Chuo Ichiba. When I was in elementary school, I ran a grape shop in Nagata. I was told to go there to get a pot. I've been working with a ladle since I was in the first grade. My mother was a rebellious student. She was like, help me. She was like that. We were raised together from the first day of the opening. But now that I think about it, there was this shop. I think that's why the children grew up straight. I'm grateful that I was able to help everyone. Here, I'm going to cut the shrimp. Then I'm going to cut the sea bream. I'm going to cut the yellowtail. I'm going to cut the sea bream. Please put it here. That's all. Thank you. This is a fine restaurant. I'm going to cut the lobster. Thank you. Sandwiches are really delicious. I always dirty the inside of my car with breadcrumbs. I can't be hungry. The cleaner? Yes, the cleaner. The cleaner at the general home, the cleaner at the hospital. I was thinking about quitting. My mother was getting older. I thought I had to quit. I think I've changed since then. When I hear the sound of grilling, I think it's time to turn it over. I can't say it with my mouth. I've been doing this for over 30 years. It's interesting. I still have a long way to go. Thank you. That's all. Thank you. This is the best. One kishimen, one normal udon. Thank you. She's doing well. I'm going to see that. Put it in the bowl. First, give me two Dominicans. Here it is. Come back in the evening. I'll be back. You can't go home now. Thank you. It's been 19 years. This is the 7th year. The 7th year. It's exciting. It's fun. If you put it in your favorite, it's the best. This is one. And I broke this. Are you happy? This is the secret powder. This octopus is the best. Octopus and sushi are the best. This is the best. It's going to be ready at 11.50. I'll leave the rice balls for you. I'll take this. Think about what you're going to eat. I don't know. What are you looking at? I can't go home. I'll eat this with soba. This is octopus and sushi. Thank you for octopus and sushi. Did you think of Himoji? It's hot. I eat udon and okonomiyaki. I eat soba and mozayaki. You come here three times a week. What do you want to eat? I want to eat udon and okonomiyaki. Udon and okonomiyaki. And cabbage, right? That's right. It takes about 20 minutes. Thank you. I can't drink today. Ask me what you want to eat. I'm going home. I'll take four of these. I'll put bonito flakes on it. I'll put bonito flakes on it. When I'm asked what I can do with what's not on the menu, I do it. Today, I'm going to do rock-paper-scissors. This customer doesn't cut it. She says she likes to bite it. I'm sorry. I ordered two. Wait a minute. What did you order? Rock-paper-scissors. It's a big one. It's a long way to go. She orders it once or twice. So I ask her to cut it according to that. Please give me a small one. I'll go over there. Where are you standing? This is BASATEN. BASATEN. May I? Here you are. Thank you. It looks delicious. I'm going to wash my hands. You have to boil the meat. Here you are. I'll take this out. Here you are. There are two. It's cute. Here you are. Thank you. How are you? How are you doing? I can eat three of them because they are delicious. I want to eat more, but I can't. It's hard. You put soba, udon or rice in the soup. This is homemade soup stock. This is potato. Thank you. This is fried green onion. This is soy sauce. This is ponzu. It's hard. I don't want to eat this. Is this enough? Here you are. I'll put this in the back. Here you are. I'm sorry. I'll put this in the back. I'm sorry. Thank you. What do you usually eat? Suji. Suji with fried green onion. What else do you eat? Mix. I'll put this in the back. I worry about what to eat every time. I think I should eat this and this. I'm sorry. This is fried suji. This is thin udon. I put udon in the soup stock. Most people make a reservation for this udon. I'm grateful for that. Everyone buys this for me every time. It's time to eat. Here you are. Are you okay? Thank you. This is your choice. If you like, you can put spicy sauce on it. Here you are. This is oyster sauce. Please put this in the back. Thank you. We get support from our customers. We get along with each other for a long time. As a result, we get to know each other. We get support from our customers. I'm grateful for that. If I came here in July, I would be like this. Do you come here every year? Yes, I come here every year. I'm embarrassed to take a video of this. It's getting shorter.