A popular Chinese restaurant in Japan where huge char siu is ordered one after another!
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- čas přidán 29. 08. 2024
- This time, I asked Mr. Chinese Life Dumplings, a popular town in Nagoya, to take a picture.
The dish called "Dish Taiwan", which is a dish of bean sprouts and garlic fried with powerful heat on top of noodles, was very popular, and this menu continued to sell like a fly on this day as well.
This time I had a special evening menu of fried rice and a plate of Taiwan with thick-sliced char siu, but once I ate this, I would definitely be addicted to it (laughs).
By the way, the char siu are lined up, but it is said that they will be used up on that day, so it seems that that amount will be exhausted in a day ...
Location: 3-61, Hachiken-cho, Nakagawa-ku, Nagoya-shi, Aichi 454-0054
いや、びっくりしました。
今日、買い物していたら、ここのお店の台湾もやし炒めが。
町中華シリーズで売っていたので購入しました。
晩御飯が楽しみです。
何処で買いましたか？？
食べたいですw
近所のスーパーです。
S＄B町中華ご当地の味シリーズ。
通販でも買えます。
町中華とS＆Bで引っ掛かります。
やみつき旨ニラ欲しいな、、、
一寸亭のw
この町中華シリーズで、
よくできていたのが
ニラ玉の素。
今は無い名店中華シブヤ。
孤独のグルメでも紹介されていました。
脇で麺上げしてる人、大将のコンビネーションが素晴らしい。
もちろんその他のスタッフの動きがあってこそ成り立つ一連の動作。
いつか食べに行きたいお店ですね。
It is like an visual and musical Orchestra.
いきなり凄いの出てきた！！
台湾料理ってルーロー飯やデカい鶏の唐揚げは知ってるけど、中華料理とは違う料理かなり有る。
チャーシューめっちゃ旨そうやから丸ごと噛りたい！
チャーシューめっちゃ柔らかい。 チャーシュー丼絶対旨いと思う。
どの料理にもチャーシュー付いてる。
チャーシューメインのお店って珍しい。
japan food is origin from Taiwan
一撃で惚れてしまいそうなメニューの数々！！ あんなチャーシュー目の前に置かれていたら注文しちゃいますね！！
しかしいつも見させてもらっていますが動画配信たいへんですよね絶対。
美味しいお店のリサーチ、取材交渉といいそのノウハウも尊敬しています。
CZcamsって関東のお店紹介されるのが多いけど近くの店が出るとこんなに嬉しいのね
ここの店の前通るだけでにんにくの滅茶苦茶いい匂い漂うんですよね
何気なく鍋にもやしやニラを放り込んでますが、
これも職人技ですね、手際良く無駄な動きもなく見ててとても気持ち良いですね(^^)そして何より美味しそうでめっちゃ食べたいです(^^)
As a Chinese, this is the first time I see non-Chinese people making Chinese food so well and so authentic. Very impressing
First I want to point out that, there is nothing wrong with localized Chinese food, as long as it is recognized and welcomed by the local diners. And on top of that, I do recognizing that the choice of seasoning is vary between chefs, so I'm not going to debate on that either.
But pouring a generous amount of chili powder on top of noodle dish, pouring sauce on top of rice and Char Shiu, and using the Japanese way to make Char Shiu, you can not call that AUTHENTIC Chinese food.
小さい時から父親と通わせてもらっています。昨日言った際に大将が「この前動画の撮影来てよ、その動画見たら100万も再生されてるのよ」という事を聞きこの動画であることを確認したうえで書き込ませていただきます。
通い始めの頃は辛いものが食べられず毎回醬油ラーメンを食べていましたが、最近では辛いものも食べれるようになり辛さ普通で辛さも楽しみつつ頂いています。
店名にもあります餃子の餡にはニンニクが入っておらず、動画の 21:43 でも映っているニンニクラー油を好みでかけるスタイルですのでニンニクを気にする方も気にせず、野菜と肉のうまみそして甘味が感じられる餃子を食べられます。もちろんニンニクラー油をかければニンニクとラー油のパンチがしっかりと効いたものになります。そのまま、卓上の餃子のたれをかける、ニンニクラー油をかける...様々な餃子の楽しみ方ができます。
このお店での麺メニューというと皿台湾が有名ですが、個人的には皿レバー台湾というのがお勧めです。お値段は1000円近くしますが、皿台湾にレバーのから揚げが入っていて、もやしやニラとたれを絡ませながら炒められているので抜群においしいです。私の母親は昔からレバーが嫌い(何が何でも食べるのを拒む)ですが「人生餃子のレバニラは食える」というほどですのでレバーが苦手な方でも楽しめるのではないかなと思います。(確かレバニラそのものはもう昔のメニューで今はもう売っていないと思います)なお皿台湾にはいくつか種類がありますが一貫して唐辛子の量とニンニクの量を調整することができます。なくすこともはたまた増やすことも(ニンニクを増やすのと、唐辛子を最大まで増やすのには追加料金がかかりますが)できます。私個人としましては辛さは控えめもしくは普通、そしてにんにくはありもしくは少な目でもあるほうがいいかなと思います。
また玉はん・玉めんというメニューがあり、前者はチャーハンに、後者は確か皿台湾にトロットロのニラ玉が乗っておりこれがまた絶品。特に玉はんにチャーシューを1枚180円でトッピングするとがっつりとした食べ応えとおいしさが待っています。
最後に長くなりましたが、行く場合はレバーが大丈夫なら皿レバーを、そうでないなら皿台湾をどうぞ。そして餃子は本当においしいので食べてみてください。余裕があったり、ご友人ご家族といかれる場合はチャーハンや玉はんを頼むのもいいと思われます。
長文失礼しました。行かれる方はご参考までにどうぞ。
where is the see translation button
I'm craving for this! If I visit Japan, I will come to this place. Thanks WAZAIRO
サムネ:チャーシューのインパクトすげぇ！
動画:大将のTシャツのインパクトすげぇ！
絶対美味いやつだ。
行きたい～
Take me with you so we can enjoy together :)
調理場がキレイなのがすごい
こんなの人気と書かれてなくても速攻で「あ混んでるやばいお店だ」ってわかるわｗ
飯テロすぎてどうしてくれんだｗ
行きたいなー
チャーシューが千と千尋の世界観
Looks super delicious. Food seems different than the average Chinese restaurant in Japan.
Yes cha siu (叉燒）means roasted pork
@TravelerPat proper authentic Chinese food is actually very expensive to make. But Chinese food in most western countries were made by poor immigrants who serve other poor immigrants and therefore had to be cheap and quick to make.
Man they cook every order like there's no tomorrow. All out passion into every plate.
I like how they put the pork on the counter. It reminds of that scene from Hayao Miyazaki’s Sprited Away movie.
Awww yes it does! When her parents turned to pigs from indulging in the food offerings for the spirits. That very scene taught me long ago to always watch out for sacred symbolisms and be humble when there is food about. Lols wow I learned a lot from that movie when I was a lil kid.
It's to lure in hungry spirits like me 😄🤤🤤 I would get in line the instant I see chunks of Char Siu put on the counter like that
Love watching them… very quick , very systematic … in a fast paced kitchen .. Bravo to every back and front crews ! ! !…thanks Satnim
Fast-paced.
Incredible to watch them cook with such speed and fluidity 👌 I wish I can eat there one day.
Really enjoyed watching his fluid movements and wondering what he put in that soy broth for the char siu.
Are you okay
I'd really like to know myself!
Every char sui sauce a little bit different , you count on it having
light soy sauce
Dark soy sauce
Palm sugar
Five spice
Star anise
Red tufu
Rice wine
Black pepper
Cinnamon
O how I envy all the delectable foods available to them. Great stuff!
One wok involved in almost every dish, and they're still turning over faster than most fast food chains! And everything is prepared to order! I can just imagine the aroma coming off the resting Char Siu as I'm already enveloped in my own meal. WOW!
Tbf, it should be "faster than most fast food chains (outside Japan)".
Japanese fast food chains and imported fast food chains in Japan are often faster than this.
Space-time physics IN JAPAN doesnt quite work in the same way as in other places.
Char Shiu in Chinese literally means pork roasted with a fork. For as tasty the Japanese version looks, a piece of pork stewed in a soup, well... is just stewed pork not Char Siu.
That's like slicing up a fish, grilling it, and insists on calling it Sashimi. It's not an alternative version of the thing but an entirely different thing.
@@alvindurochermtl
Char Shiu in Japan is often grilled or roasted then stewed in soy based sauce.
You can clealy see the char (no pun intended) on the pork in the video.
Now this still may not apply to Chinese Char Shiu but this is how it's been in Japan for a long time.
@@Nero187Bianco great info 👍
@@LegendLength and i still got serious food poisoning from mc Donald's. Never got such from local eateries 🤷🏽♀️ corporations spen so much on food safety, but don't deliver on the safety or flavour of the food.
1:29 The t-shirt on the chef says "pork bone warrior" and I believe he is. BTW, The char-siu and fried rice simply look amazing.
他的控肉醬汁控出來的肉真的好漂亮 看起來真很有食慾 他的炒麵的那個醬汁應該是控肉的醬汁下去炒的
It is mesmerizing and makes me hungry lols.
I'm learning so much from this one video. His control is great, and he's showing off at times. Great execution.
And no amateur dramatics you’d get from Western chefs - Ramsey would be imploding
ここは行ってみたいが名古屋か！！
チャーシューメン頼んであのチャーシューきたら満足だわ
I really wish this restaurant was near me that looks delicious
I could eat all of these delicious looking meals right now. I’m also very impressed by the cooking skills.
たぶん六年前に、ドイツで一人旅していた。洋式スナックや高いレストランに満ちるフランクフルトで珍しい広東料理の店を見つけた。異郷でひさしぶりに、祖国のおかずを満腹まで大食いできて、人生の至福...
As a Taiwanese, I think their dishes are a combination of Taiwan (cooking method), Canton (Char siu), and Sichuan (hot spicy) styles. I'm impressed by the mass usage of bean sprouts (豆芽菜), it's indeed a Taiwan style. Decades ago, in Taiwan's post-colonial period (after WWII), common people are poor, so bean sprouts are common in daily life. That's become a tradition today.
Meanwhile in the Europe, bean sprouts are so bloody expensive.
While char siu is indeed a Cantonese food item, the char siu in this restaurant is not that. They braised those slabs of porks instead of barbecuing them, no? It's closer to your (Taiwan's) 卤肉 more than anything. The only reason they could get away with calling it char siu is probably because, this is Japan. That's like how they make chashu for ramen anyway...
oh man this looks soo dang good, have me drooling. such comfort food.
名古屋にも名店が！名古屋シリーズ楽しみ
Delicious, and I loved the sounds of the clinging, clanging, frying, scraping...all of it. 🥰
いやー凄いやつ見せてもらいました プロの料理人の技術とコンビネーションはいつまでも見てられますよ。
うぉー、チャーシューのインパクトがすげー🤣🤣
This cooking is mesmerising.
When the majority of dishes served in Japan are tiny appetizers sizes, it’s a blessing this restaurant is serving meals that make sure you’re full
Rig and it looks soooooo good.
Made by chefs who know what they are doing.
You certainly can go starving in Japan.
Currently living in Japan. The majority of dishes here are not tiny appetizer sizes…who told you that?
All my family and relative knows how to cook.
皿台湾 チャーシュー載せとチャーシュー丼 めちゃめちゃ美味し‼️八劔ROCK
いいかおまえら！！！
ここはなぁ！！！
たまモダン、たまはんがうめえんだ！！！
皿台湾もうめえけど！！！
でもたまモダン食ってみてくれ！！！
とろとろの卵とニラとチャーシューがえぐいんだよ！！！
ぷるぷるの脂身って
見るだけで幸せになれるね
All dish look good!
Why can't I find good restaurant, good chef, nearby?
これはすごい鍋捌き 本格中華すぎる
チャーシュー丸ごと買いたい・・ニラ炒めも美味そう
そのサムネでももたろうは草
That's not a char sui, probably could be counted as chashu, because it is boiled not roasted (with red rice yeast and maltose and so on). As someone who lived in Japan for 5 years already, I guarantee anyone that finding a proper char sui is a really difficult task, mainly in hi-end Cantonese restaurants only. And, frankly, they mostly taste subpar particularly whence compare to ones in Hong Kong, Taiwan, Singapore, UK (mainly London), Australia, some good places in Thailand, and so on. Again, boiled pork is not "char sui".
@Bernard Sutton Well, that's up to you. If you are fine with calling boiled potatoes as roasted potatoes or some sort of french fries, then off you go.
@@LegendLength It's a Chinese word "叉", I do not think it is a borrowed word - but not entirely sure tho. The correct spelling should be "cha (叉) - sui" but now probably more commonly spells "char". For the latter case, I think it might be changed to match with the English word "charred". Anyhow, I cannot really find the epistemology of this word to be certain.
Lastly, the word 叉 itself does not mean "char" in English, it means "fork or pitchfork" to elaborate this style of BBQ roasting which is known in English as "fork roasting"; hanging the meat vertically on the oval-spherical style oven.
Yea, I don't understand why they call braised pork "chashu". As those who grew up eating char siu are probably equally puzzled as I am.
Agree, that's not char siu. I grew up in Canada and now live in Singapore and nowhere have I ever seen braised/boiled pork shoulder referred to as char siu.
@@kritdikornwongswangpanich4683 叉 means fork/skewer Siu 燒 is the word for roast., which combined literally means "roasted on a fork". Proper Cantonese style Char siu is pork roasted on a fork/skewer with an open flame oven. It's romanised as "Char" because of Hong Kong style romanisation which has a hint of British influence, but the origin of the word is not a loan word.
And you are absolutely right, Japanese Chashu is not Chinese Char Siu and not even a Chinese dish, it's as much Chinese as Hawaiian pizza is Italian (or Hawaiian for that matter, as it's invented by a Canadian in Canada). Urban legend always says chashu and ramen are invented by Chinese immigrants which lived in Yokohama but nobody knows for sure. However one thing is certain is that these dishes like chashu and ramen bares no resemblance to the original Chinese loan word used to describe them. In fact in Japan there exists many "Chinese" dishes in so called Chuukaryori that are actually dishes created in Japan mascorated as being Chinese food and mistaken by Japanese people as Chinese food, another example is the famous chuukaryori Tenjinhan/Tianjin rice (天津飯) which is actually invented in Japan and you can't even eat anywhere in China, let alone Tianjin.
I love the passion💕💕💕💕I love the excellence 💕💕💕💕
You can notice a big difference between japanese and chinese kitchen working. The japanese kitchens are clean and use high quality ingredients
That's rude and racist
Looks delicious cheers from 🇲🇽
ここ通ってますが、めちゃめちゃ美味しいです！皿台湾にチャーシュートッピングはマスト！！
Need removed this planet
@@timcook9783 are u OK?😅
@@user-gs1ec5kn9n of course. Yall lier Dat ass
@@timcook9783 speak Japanese😅This is JP youtube community.Stop nagging.
good night boy😪
美味しそうです♥動画ありがとうございます◎
これは大正義！！！文句なしです！
Chashu is slowly braised pork belly, a staple Japanese dish infused with traditional flavors of soy sauce and sake. The dish can be made with flat pork belly, but the pieces can also be rolled to create more sophisticated versions which cook more evenly.
Prepared pork belly is covered in a fragrant mixture of soy sauce, mirin, sake, and sugar. The liquid is additionally seasoned with sliced ginger and scallions, and the meat is braised on low heat for hours, until it soaks up all the layered flavors and turns the thick pork belly into an incredibly soft, tender, and juicy piece of meat.
If the skin is left on the meat, it will caramelize during braising, becoming slightly gelatinous and affecting the final texture of the dish. The name and origin of this Japanese classic probably stems from char siu, the popular Chinese roasted pork dish.
It was adapted with traditional Japanese ingredients to create a simple treat that is eaten throughout Japan. Sliced chashu is the essential component of legendary ramen dishes, but it can also be used as a stuffing inside bread and sandwiches or as a topping for other noodle and rice dishes.
Thankyou for the comprehensive explanation and recipe 👍🥂
台式快炒+日式叉燒，看起來蠻好吃的
Title says Chinese restaurant tho
鍋振りが鮮やかすぎて口空いてたわ
叉燒的作法和台灣的滷腿庫/蹄膀類似，所以叉燒飯像台灣的腿庫飯👍 豆芽菜、韭菜、玉米也常常出現在台灣的便當，疫情過後，真想去名古屋吃吃看😄
Almost all "roasted pork" in Japan are actually braised pork.
It is just one of the many examples of dish / recipe localizations.
幹..可是我覺得他豆芽菜太多了，根本加爆欸
在台灣沒有這樣啊@@
Wow.
Char Siu in chinese literary mean 'barbeque pork' but Japanese stewed it instead of barbeque. Why call it Char Siu then? Nevertheless it is still delicious!
The word "char siu" were actually Cantonese. and it does mean barbecue pork.
its chashu, like japanese version of char siu
プルプルのチャーシュー美味しそう
もう少し厚みがあったらものすごい食べごたえだろうなあ
Thank you for that video! You put my food dreams into real life!
I'm starving... wish it's here in Bristow, Virginia USA
OMG ! The huge chunks of meat are as soft as bread 🍞 loaves !
おーーー
大好きな人生餃子さん
女将ちゃんと水谷大将がんばれーーーーー
サイゲンさんありがとうございます😊
I would eat until I couldn't move!!! That looks fantastic
香港の愛文生を思い出させるような激しすぎるキッチン
Great example of Japanese style Chinese food.
全部美味しそう。行ってみたい。
モヒカンラーメンのtシャツやん笑
なつかしい鉄板チャーハン美味かったなー
名古屋じゃん！しかもけっこう近い！今度お邪魔します！
Wow that Char Sui looks totally on another level.
Definitely!!
日本人賣台灣料理，生意很好，真是替他們高興。
Just watching them put down that first platter of pork all jiggly and glistening... instant drool. I can eat an obscene amount of brisket, usually not much of a pork guy... but I am willing to make the effort for that char sui.
Everything looks so dang tasty! 🤤
唔喔喔喔喔
這看了都餓了
好好吃的感覺
Giggles *
Its not barbequed or roasted in an oven so not sure it qualifies as Char Siu. As Chashu it would qualify.
It's called braised pork
As soon as I start watching these types of videos my oven goes on.
我看著看著覺得 這黑黑的肉是鄧麗君的口味(我也會做)
The bean sprouts were stir fried with Chinese chives (flat leaves). They are different from the garlic shoots/'blossoms' when in season.
サムネから、めっちゃ美味そう！でも東京かなーて思ったら家から3駅だった🚉🤤
Damn that looks good 👍
あんだここは!! めちゃくちゃ旨そうな中華料理屋だな!!!
オススメにあげられてビックリ！２～3回ランチに行きます
Looks so clumsy and messy. I'm sure it's delicious.
ずっと見てられます🔥
チャーシュー美味そー‼️
Oh my...food looks so good!
名古屋行ってこのチャーシュー食べたいよー
Wow that chef is as fast as lightning. Super impressive!
まさかの久留米モヒカンラーメンTシャツ（笑
雖然完全不像台灣料理，但是材料都是台灣常吃的元素，而且「控肉」夠肥看起來就很好吃的樣子！
如果有滷蛋的話，就完美了！
很想嚐嚐看日本人的創意料理😋
That is some power cooking. It's midnight here now and -10 F. I'm so hungry.
Looks very delicious. Will definitely try this.
We need more of this real deal in America.......So tired of commercial burgers.
In all my travels through Asia, the food is fresher and cleaner than in any 5-star restaurant in the United States.
魅入ってしまった
何万回も作ってきたから反射的に全てできるんだろうなー
炒菜师傅的技术真好。
全部めちゃくちゃ美味しそう
看上去很美味 。新鮮還有乾淨
Look tasty , I wanna try it
片手鍋はオタマなんよね
素敵やな
They are machines in the kitchen!!
Looks yum I must try this my next trip. Where is the restaurant?
Their char siu looks too soft compared to the ones from Hong Kong, the one in Hong Kong feel a bit more solid texture
Or compared to anywhere in general
@@wed3k yeah it look more like brisket than Char siu