広島）爆量１キロカレーを作る家族経営の肉屋直営デカ盛り食堂が感動レベルの旨さだった。。

広島）爆量１キロカレーを作る家族経営の肉屋直営デカ盛り食堂が感動レベルの旨さだった。。

Nervousness and Kanako. My younger
brother. It’s family-run plus we have staff too.
Welcome. [Music] Yes. Mix Cut Ma . Their fried food is delicious. And the
staff are cute too. I’m starving from all that grilling, so I
think I’ll have some grilled meat. About 1kg. The hamburger steak feels like you’re
eating real meat. Ah, saying things like that… Yes. May I ask your name? Um, I’m Saki Kaneshima. Nice to meet you. Nervous. Ah, good morning. Ah, good morning. Good morning. Right now, please. It’s like a family-run place . Family-run
plus, um, we have staff too. A girl who used to work part-time here
when she was in high school got married,
came back, and now she’s working here as a
core member . [Music ] [ Music] We add rice, sake,
olive oil, and a little tea . We use olive oil for this. For that
dish. We also do things like kombu-katsu
and menchi-katsu here. [ Music] This sells really well at the counter too. When you fry it in olive oil, the flavor … Oh, it’s completely different. You
know, it really brings out the natural
flavor of the ingredients. It doesn’t
smell at all. Not a hint of odor. And
customers often tell us it tastes great
even cold. Yeah. It’s really expensive. But still,
once you start using it, well, it’s better
to have something tasty, so we’ve kept
using this one here without changing it
for ages. [ Music] This one. Ah, um, this is the beef curry. Well, you
can add fried stuff and various toppings
to this one too. The base beef curry is the most popular one . [ Music] It’s
the beef curry . Sorry. What about this curry? This is the Tongue Curry. It’s a bit
milder than the Big Curry, maybe? It has a
lighter flavor. Since the spices are a bit
milder in this curry, you might notice it
more. The Beef Curry, on the other hand, can be
used in various dishes like curry doria or
udon noodles . The Tongue Curry is just Tongue Curry,
but the Beef Curry is used in various menu
items. That one is probably good, maybe a
little more. A little more, a little more like this. Right. Just a bit
more . It seems around 85°C is the target. The
bottom part isn’t quite ready for
customers yet. The color… it’s a bit pale or dark in places, and the
sides are warm, but the bottom still needs
more time. Oh, we have Retor Bibimbap and Yukke
Bibimbap, and for those, do you prepare the rice again? Yes, we do. Probably about three or four times for these two
portions at most . So, this one bowl is 13 units, so how many units is
that? Combined , 26 units. Just doing 26 units a day, two to three times . Right . How many times? How many wins? What do
you mean, wins? Two wins and six units. We don’t know either. Two wins and six units. Yeah. When I put it in that container and
calculate it properly while talking , sometimes it’s one more or one less.
Sorry. It’s expensive now [ music] Yeah. Isn’t it tough? Yeah, it is. You’re doing it now, right ? But using the blood-drained,
water-washed stuff in the morning is super tough, right? Yeah, exactly. I learned this once too. On
TV, really [ music] Good morning. Ah, thank you. Are you okay? Yeah. I’m heading out. See you . Take care. By the way, the recommended menu here ? Everything’s delicious. I tried the
wife’s yakiniku bento and the meat juice.
It’s amazing. Thank you. Keep up the good work . Thank you. Sorry. Thank you. I worked here for 15 years. Oh, really? I started coming here when I was a high
school freshman working part-time . I worked part-time for
three years, then became a full-time
employee . And this time, I finally got my
independence by taking over this kind of
restaurant . [Music] And [Music] This is magic powder, you know . It’s a spice blend, but having this makes all the difference.
Daikon radish becomes amazing [ Music ] [Applause ] But without this, it’s
just regular stuff . Magic powder [Music]
[ Applause] This is for making miso soup for set meals or rice
bowls . [Music ] Ah, delicious. You suddenly
appeared, but is something up? Yeah, I’ve been getting hooked on this a
lot lately. By the way, how many can you give out
today? Today? Well, since it’s Saturday, probably around 150 today? Okay. This is the croquette side . Yes. It’s delicious. And over here, this
is the minced meat patty, though it’s a
bit smaller. This is the minced meat
cutlet. This one here, this is the minced
meat cutlet . [ Music] Mm . Ah, that’s the croquette. Let’s check
the main dishes now. [ Applause] Ah, that’s it. What kind of preparation is this? This. This is charcoal-grilled. Charcoal-grilled . Yes. We did pork and beef today. Outside. We’ll finish grilling that. Ah , ah. Yes. So, this is rib roast. This is rib roast
sirloin, and the tenderloin is on top of
that. This will develop color in a bit.
Right now, it’s in a state where the neck
is constricted, so it’s already in a state
of rapid suffocation. [Music] I’ll cut it into sections to make it
easier to slice . Yes. Good morning. This will develop today. That’s right. The lean parts, or these lower cuts , well, since we’re doing this based on
our own needs, if we just said “give us
this much so we can offer it cheaply,” it
would throw off my overall balance. So, we
ask customers to combine different items.
In exchange for us serving based on our
own needs, we lower the price. There are
still many things we haven’t fully
realized yet, but by doing it this way, if the original
source increases its supply , we can scale
up and scale down as needed, so that’s how
we operate. Ah, the world’s shifted
towards lean meat thinking lately. It
tastes good, but you can’t eat as much . [Music] This lean meat trend started picking up
about ten years ago. So naturally, prices have changed too. On the flip side, things like loin got
cheaper, while peaches got more expensive . That kind of shift in society is
gradually affecting the industry. Sorry. By the way, these ingredients…
Yes. Thank you. Yes. This is soy sauce. So, it’s about the
amount here . If you don’t add a bit more curry, it
won’t be as good as that curry . This is
our basic base sauce for grilled meat . Whether it’s curry or sauce, well , my mom’ s recipe is the basic base, and
then we add spices suited to the times. I
think we use more than most places. Well, we’re in a situation where we need to
raise prices by about 13 to 15 yen , but
even so, if we manage to keep it under
control, I think we’re still doing pretty
well. [ Music] Do you grill it here? We grill it here, and the person in charge should be here soon . Right, right. And while we’re getting the
charcoal going, the two of us take a coffee break until
it’s ready. Thank you. Yes. This is for takeout, but we bake it in the
convection oven on Saturdays. We’ll start
prepping now. Chicken? Chicken. It’s delicious. [ Music] Yes. Good. Like , in Hiroshima, it’s called “jiroos ”
for the rib roast, and this is the rib roast sirloin . A little more cutting, and it’ll be
ready . This is my younger brother. Oh, your
brother. Good morning. Please take care of me today . Please take care of me today . I’m an artist. Ah, I want to do a little
bit here and there in the shop. All the
interior. Ah, this one’s different. This side and
the back, all of it. Good morning. Okay. This is my eldest daughter. Eldest daughter. Good morning. My whole family is like that. We sell it among ourselves. When I post it
on Instagram, quite a few customers come
to buy it. Hmm. Popular menu item . Yeah. Well, we only do it on Saturdays,
so please come buy it. We season this the day before , let it rest for a day, and always do it
with conviction. Later, yeah . Should we do it first? This is good.
Good . Coming. Same call as before . Ready in 10 minutes . Here you go . Just eat. Yes. Yes. If you like this, please eat it since it’s
special . For the two of you. Thank you. [ Music] Shouldn’t we add some feet? We’ll chill
it. [ Music] Are we refrigerating this now? No, ah, yes. We chill it once, then vacuum seal. We
vacuum seal this too, but we can’t do it
while it’s still warm , so we chill it first . I saw a huge piece of meat way in the
back. Ah, that one isn’t ready yet, but it’s
also for the desert. Did you cut that one up? Always. Yeah. The managing director, ah, the
president is working hard to cut it up
now. Thank you. Yes. No glass. [Applause] [Music] So, the eldest son? Yeah. Well, I have some complaints, but
the brothers are having fun doing it. What’s it like for the three brothers to
do this kind of work together? Well, it was tough at first, but we
gradually got used to it and it stopped
being so hard. Is there any kind of teamwork or
coordination that only brothers can have? Hmm , you could say that , yeah. Yeah.
Here’s the Nokometo. Please take it. I bought the Nokometo. Thank you. Oh, heave-ho. Let’s get going. Yes. Good morning. Good morning. Hey. Yes. This gentleman is our grilling master. Please take care of us. Ah, nice to meet you. Well, beef cooks
pretty quickly, but the doneness and
timing really do vary day to day. How about this? It’s thick, so maybe a little longer. A little longer, yeah . Huh? Just a bit more, then I’ll light
it. The guy who did the fire extinguisher
drill . Yeah. And, I’ll set the plates down . Yes. [ Music] Try a little. Ah, it’s delicious. How is it? It’s incredibly tasty . The best in Japan. I’m kinda embarrassed. Yes. It really gets you going, so if anyone’s
around … I’m the eldest daughter, Kana. Eldest
daughter, first daughter. Eldest son, first son … three siblings. Yes. Everyone’s here. Strong. I didn’t show you how to make it, as you
can see. [ Applause] [ Music] Well, the mochi… um, the flavor soaks in
well, and it improves the texture, so we
do it . Thank you. Yes. By the way, the menu was actually… my wife … that’s right. She
came up with it. We had about 9 months to prepare . You know, preparing before renovating the
shop… I thought, “What can we add to the
Hiroti menu that we can do here?” Since
all the staff here are idea people, I
gathered bits and pieces of information
like “I want to do this” or “I want to try
that,” and compiled it into the menu. This one … [Music] [ Music] I was doing this over ten years ago, at
night . Yes. Back then, I wasn’t very good at it and
messed up a lot. I always hid it in my
pocket. The next day, the cafe cake would
pop out of my pocket. [Music] Taste-wise, what’s its character? It’s sweet. Sweet. Um, the meat has this nice texture, and
the crab stick and shiso leaf add a
refreshing touch, so the texture is great,
and it has meat too. Um, it’s popular.
When we get orders, we make things like
hors d’oeuvres too. We make roast beef
here as well. [ Music] [ Music] So if you ask for silver-coated rice or fried
chicken , we freely customize that hors d’oeuvre .
[ Music] [ Music ] Yes . And Karyan is the current person. Oh, you sell it there? Oh, yes. We display and sell things like
croquettes and minced meat cutlets at that
black counter, using whatever ingredients
we have that day . Next is Koi, right? Sorry. We make three Korean lunches, and we serve it as the soup in one of them. It’s a dish my mom taught me back home .
Basically, all the menu items and
seasoning here are things I learned from
home, tweaked a bit . It’s pretty close to the original. Yeah,
it’s really just salt, soy sauce, and
meat, so it looks surprisingly simple, but
it tastes great when you drink it. [ Music] How is it? It’s delicious. The garlic really packs a
punch and gives you energy. [ Music] Ah . I roast 10kg batches each time. This is just one portion, so it takes about 40
minutes . Isn’t that extravagant? It’s super extravagant, right? The meat is
packed in big chunks. Ah . Um, how should I prepare it for when it
goes into the bento? This is the Loft
Pork. [ Music] Mm, this one’s pre-cut, right? Loft Lift
Pork. Yes. [ Music] [ Music] [ Music] All set. The karaage is pretty good.
Crispy. Ah , the karaage amount varies depending on
reserves. You know, the menu is really
extensive, so sometimes we make like 6kg, but usually it’s between 2kg and 4kg. It’s big. How big is this? This is actually sold at
the storefront. Yeah. We try to combine them evenly , but sometimes it comes down to weight here. If someone asks for 300 yen worth, we make
it by count, but to make quick changes,
Kansai and Kanto regions leave the sinew
in the middle meat. We don’t remove it, but in Hiroshima, they have supervision,
so we remove all the sinew. This one has it . Yes. [ Music] [ Music] Okay, done. [ Music] Right, bring this over. [ Applause] Regular customers ask us to vacuum-seal
the charcoal-grilled meat and serve it to
them. [ Music] [ Applause] And if stored in the freezer , it’s totally fine for like two weeks. So
we make bento boxes with this mix. Then people who eat it want it at home, so
they ask for it vacuum-sealed because it’s
so good. So, just write down all the beef
cuts. [ Applause] [ Music] [ Applause] Ah, thank you. Yes. Ah . I joined in my third year of high school, graduated in my fourth year of university,
quit, got married, and then came back . So I think I’ve been here over ten
years. Can I ask what the main reason is that
it’s lasted so long? Um, well, the owner is kind, I guess. Yeah. That connection, you know , working together is just fun and easy. He really treats us
well. Yeah. By the way, can I ask about your
recommended menu item? The recommended menu item is the pork
steak. Pork steak . Yes. The thick-cut pork steak is the most popular , so it’s delicious. [ Music] I didn’t get that. Since quite a few people say they came to
check out the Instagram , I try to post. What are you watching? Well, this person’s YouTube channel—I really like temples and scenic
spots like that, so I watch it often . Our top recommendation is, um, the
gold-colored, colorful platter. It features our homemade roast beef and
cubed steak, served with salad, tomato ,
capers, miso soup, rice, and the thick-cut pork steak. Before
cooking , we prepare 300g pork loin, but by serving time , some fat renders
off, leaving about 250g . It’s still quite
substantial. And, um, what we serve a lot is this skillet
bibimbap . It’s super popular . It’s cooked in an iron pot and served
piping hot . It’s great for women with
anemia , too . We also serve yakiniku for
lunch. If it’s prepared in advance, we’ll happily serve the yakiniku from the
dinner menu for lunch too . The curry inside was selling like crazy , but , ah, that place, well, the customer
base is probably mostly salarymen and men.
Women, families, it’s really diverse, so
compared to curry, the lunch items sell
way better. Ah, breakfast. [ Music] Yeah. How do you eat it? Breakfast. A meal you can’t get anywhere else. That’s right. People who drink miso soup ? Like 1 to 5 ? What’s with this unique
table ? Is this probably it? Eh, I’m done. Ah, finished . Yeah. Well, let’s eat . Yeah. That’s also customizable . Eh, yeah. I love it already. This miso
soup is delicious. Left. There . Yeah. Ah, it’s Kana. Ha, it’s Kana. Here you go.
[ Music] Oh, right. That one, it was here. Oh, next is grilled. This is kalbi, but try a
little bit. This is the kalbi from earlier . [ Music] Welcome . Welcome. Welcome . Welcome. [ Music] It’s high. Yes. A little more . Shall I put it on? Yes. Yes, here you go . Yes, thank you. Same as before, right? Excuse me. Yes. Not really . Yes. I’m nervous. I get nervous. Is that it?
Excuse me. [ Music] Yes. Yeah. Here you go . Quite a bit. Yeah. Yeah. It’s a bit tense, but
the butcher shop near the station has a
crazy line . [Music] I figured the meat must be really good, so
it’s definitely worth it. Yeah. Here you go. Salad too? Oh, yeah. It’s in the shot, but it’s
fine. Thank you. This one’s sweet. Yeah. One cork. One cork. Yes. Do you have frozen curry? Frozen curry… probably not today . Yes. We do have frozen tomato chicken
curry. I’ll take that . Thank you. Sorry to keep you waiting . Thank you.
Thank you. Thank you. It’s spicy . Hey, it might not fit. Yes, please . Yes . Sorry about that. Sorry to keep you
waiting. Snow Bowl, Emika Bowl, and Ren
Chikatsu, right? See you next time . Thank you. Alright, coming right up. One customer. Welcome . Welcome. Here you go. [Music ] I’ll set it down . Yes. Participating. Yes. Set it down first. [Music ] plays [Music ]. Excuse me. Sorry to keep you waiting. The
Demika rice is a little less. Yes. Take
your time. What did you order today? It’s an amazing Demika rice bowl. The
Demika rice bowl is the most delicious. The fried food is
delicious. Here, you can choose between
fillet and chicken. This is fillet. It’s thick and delicious. I come here during my work breaks. Almost
every day. The staff are cute too. [ Music] Do you have any menu items you’d
recommend? The green curry is incredibly delicious.
That’s a tough one. Thank you. It was delicious. Oh, thank you . Sorry. It’s okay if you’re slacking off. Let me clear the table. Good. Good. Oh, welcome . Please come in. Excuse me. I’m not
afraid of birds, but I’ll pass on this
one. [ Music] [ Music] Yes . Yes. Yes. This one. Is it okay if this one gets cold? Yes, it’s okay. Yes, thank you . This is number one, number one. [Music] About once every two weeks on Saturdays.
I’m hungry from working the night shift,
so I thought I’d eat some yakiniku. I
always ate the mixed set meal. It’s very filling, so you get really full. It’s delicious. It’s delicious. Welcome. Thank you. W-welcome. Welcome. Welcome. Here you go . Number 4, large portion please . Just
that , okay? [Music] Got it. Yes. Welcome. Yes.
Right . Yes. Okay. Here’s the mixed cut. Here you
go. Alright. Here you go . Thank you. Thank you. The front is
chicken. Yeah. The front is chicken
pieces. [ Music] The chicken came first, then the back . Sorry to keep you waiting . This chicken
corner is bought and popped . That’s right . Thank you very much . [ Music] I was introduced, ah, I came for the curry today for the first
time. What did you order today? Hamburger curry. The hamburger is thick,
juicy, and delicious. I think I’ll come
again . Red [ Music] dishes. Yeah. It’s a double. Ah, I’m working hard. I’ll add it once
it’s ready. The hamburger steak is quite substantial. Each one is about 200g. 200g each, so a double is 400g , maybe a bit more . That’s quite a lot. By the way , is this homemade too? Yes. We make it
ourselves. The meat in the curry earlier
was too, and the hamburger steak is as
well. Again , all the rice is gone. Nice. By the way , how much is this base? You know,
everyone asks me this, but it’s just one portion in my heart . How much is it? Normally, it’s probably around 300 . So, if it’s the
base, let’s take a look. You’ve never seen
this, right? This is 700 grams, properly measured for the
base. Oh, it’s 400. It’s 400. The base is ready. Welcome. Welcome. Welcome . Welcome . [ Music] Please. Yes. Hamburger steak. Double
hamburger steak with rice. Yes. Excuse me.
Here we go. [ Music] The shop gets pretty busy. Yeah. It’s my first time. Yes, yes . Yes. Excuse me. Sorry to keep you
waiting. Hunter rice, right? Welcome. So, please. [ Music] It’s a mix of beef and pork, very popular. Um, in the car, Trock YouTube . Welcome . Welcome. Welcome . Welcome. Yes. Welcome. Yes. Steak. Yes. Thank you. Thank you. Excuse me. First order: thick-cut pork steak . Yes . Yes. Sorry to keep you waiting. Second order. Here you go . Thank you. Thank you . Meat color . [Music] [ Music] [Music ] Strong, huh? Delicious, huh? [ Music ] Ah, let’s get it . Thank you . Thank you. Thank you. Ah, thank you.
Thank you. Door open . Welcome. [Music] This one? Soup. No green onions . Yes . Yes. Mixed set meal, this is pork cutlet
with chicken katsu, miso soup added . Changed to meat broth for 100 yen . Ah , ah. Excuse me. Excuse me. Hira-san, sorry. [Music] Thank you. Thank you. Was it good? No, it’s fine. I’m happy. Was it good? Everyone, have a good rest.
I’m leaving. Sorry to keep you waiting. Here’s your
hamburger steak curry . Ah , the hamburger steak feels really meaty,
like you’re eating pure meat. Yes. It’s
meaty. Juicy. What about the curry sauce? Ah, it’s rich . Quite flavorful. Yes. The flavor is
strong . Someone recommended it to me. Ah, I’d like a recommendation. It’s delicious. Kind of like sukiyaki . You put it in just right . Ah, it came out perfectly. [ Music] Welcome. Yes. [ Music] [ Music] Ah, the red part is showing. The red part is showing. Yes. Okay. [ Music] Here you go . It’s the light steak . Here you go. Even the chicken looks beautiful. I want
to eat the middle part. It’s all in there. Are you sure? It’s got
everything in it. You might not even
notice the middle part. Here’s the steak. Yes. Alright. Here comes the crispy chicken. It’s crispy chicken. Sorry. The cut makes your nose run. [Music] Yes. Excuse me. [Music] [Music] Excuse me. It’s the唐突き. [Music] And, well, the restaurant is kinda … Yes , thank you very much. Thank you. Thanks. Bring it over. [ Music] I’m so happy. Happy. Happy. I’m happy. Yes, please. Thank you. It’s a rangi, right ? Thank you. It’s hot, so please be
careful. Thank you. You really take it all, huh? Yeah. It’s my first time here . This is my second time. There’s so much
rice, and the onigiri are perfectly
seasoned, so it really makes you want to
keep eating. [ Music] How’s the taste? Huh, it’s super delicious. This has a nice crispy
crust too, it’s great. This crispy part. Ah, this yellow part. Yeah. Yeah. They really heat the iron plate
super hot, so it’s delicious. Maybe I’ll get this next time. Yeah. Right. Inside it’s juicy, outside it’s crispy . That kind of feeling. Crispy and crunchy. But this volume though. It’s really good. The lunch here is
delicious . Yeah. I’m going. I saw it . Yeah. Spicy. Yeah. Properly spicy and tasty. Meat, bibimbap, and yam chicken . Yeah. Isn’t the set with everything included the
best? Yeah. Seriously, I’ll eat this with the chicken.
[ Music] Right? Is this the first curry today?
First time? Once you add it, the curry is almost 1kg. If you put the beef curry on the rice
base, that curry is about 1kg. Yeah. Yeah. Can I eat it ? [Music ] [ Music] But yeah. Give me a break. Hamburger steak bento. Please. Tokuyo . Yes. Ah, yes. Ah, this one. [ Music] [ Music] Excuse me. I want some. [ Music ] Yes. [ Music] Got it. [ Music] [ Music] President , what kind of preparation? No, this is for rolling up. I saw
someone’s video where they tried cooking
it with green tea. Oh, really? Like new
pork, plus orange. Well, orange isn’t something you use in
large quantities, but it’s a combination technique. Like
simmering, or chashu, or something like
that. I think it’ll probably turn out that
way. Even though it’s called Hiroshima beef, I
don’t have any connections with Hiroshima
suppliers now. But back then, I always
used Hiroshima beef or Kenkyu beef, and I always got the top cuts. The name
“Naka” comes up, but they don’t tell you
where to buy it. Even the Hiroshima
Newspaper, since it’s media, you know? Then it just stops there, right? If they just said where to buy the best
stuff, the butcher shop could sell it
proudly , right ? Yeah. Buyers would be happy, and
everyone would be satisfied. Why does it
stop here? Well, various things happened.
We thought we were supporting Hiroshima
all along, but we couldn’t get the
numbers. It was just us saying it. So, it
can’t be helped. So, Mr. Miyaguchi happened to be in
Hiroshima where sales were still low. It wasn’t
about coexistence , but he said , “If we sell it this way, it should
grow.” So, both sides agreed. The peninsula would supply, and the
peninsula would sell it at a single price . If it didn’t sell within a week, they’d take back all the blood . That’s
how they steadily , steadily, steadily
increased sales . But now, in Hiroshima, it’s all about
that, you know? There’s no official one, right? Yeah. It’s not like we have an official one plus
something else. Both buyers, users, and
providers need to be creative, but somehow
it just ends up being all about this one
thing. And we have that too, you know? We
have this, we have that. We write things
like “this kind of dish too,” so we make
dishes and all that. [ Music] [ Music] And then we give feedback or share
information, like, “What do you think
about this?” and then we provide it. No, no.

店名　ミートLab.カネショウ
地図　https://maps.app.goo.gl/s8Bq7GhjRo3JD1NKA
住所　広島県広島市安佐北区口田南2-18-5

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うどんそば 広島 岡山 Udonsoba Hiroshima Okayama
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