So I'm back with another behind the counter and this time it's gonna be a hot one.

所以我又回來了，又是在櫃檯後面，這次將是一個熱門。

But like always before I start, if you want to see what I'm doing on the daily check on my instagram account.

但是，在我開始之前，如果你想看看我每天在做什麼，請到我的Instagram賬戶上查看。

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.

如果你想把頻道，看看東京和日本的商品，如果你有任何關於日本或日本旅行的問題，看看我的discord社區，都說你應該很快就到了。

Here we go.

在這裡，我們走了。

I'm taking you inside to show you again.

我帶你進去再給你看看。

Never seen before footage what really happens at super local mom and pop japanese restaurants.

以前從未見過的鏡頭，在超級在地的媽媽和流行的日本餐館裡真正發生了什麼。

Today we're going behind the counter at a family owned father and son, Okonomiyaki Teppanyaki restaurant called SIA in san Diego to Tokyo.

今天，我們將在聖地亞哥一家名為SIA的家族式父子御好燒鐵板燒餐廳的櫃檯後面前往東京。

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.

這家餐廳在27年前開業，老闆的兒子Yusuke現在經營這家店，並計劃在未來繼承家族生意。

Good morning.

上午好。

So this is Yusuke, the manager and main chef at the shop we're in today.

這位是Yusuke，我們今天所在商店的經理和主廚。

His father actually has a second Teppanyaki shop which is nearby but it's reserved for mainly V.

他的父親實際上有第二家鐵板燒店，就在附近，但主要是保留給V。

I.

I.

P.

P.

Guests, which the father is in charge of.

客人，這是由父親負責的。

Yusuke is usually the first one to arrive at 9:30 so what time are the staff coming?

佑介通常在9:30第一個到，那麼工作人員什麼時候來？

Oh cool, he's changed into his uniform.

哦，太好了，他已經換上了他的制服。

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.

他做的第一件事是打開烤架上的水龍頭，在英語中Tip on的意思是金屬板，這是食物被烤熟的地方。

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

顯然，鋼尖需要一段時間才能熱起來。

He has about half an hour before the other staff arrives.

在其他工作人員到達之前，他大約有半個小時的時間。

So it makes use of this time to prepare the kitchen.

所以它利用這段時間來準備廚房。

Are you from Tokyo when you were young, did you think you would be a chef?

你來自東京，當你年輕的時候，你認為你會成為一名廚師嗎？

How did you get your start?

你是如何起步的？

Almost.

幾乎。

Where did you go to school?

你在哪裡上學？

What was your major what instrument?

你的專業是什麼樂器？

Really?

真的嗎？

Okay, let's see how you hardcore.

好吧，讓我們看看你是如何堅守的。

So are you married?

那麼你結婚了嗎？

Okay.

好的。

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

現在他為今天準備了什麼樣的女孩？

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.

他更喜歡把大米預先浸泡一夜，同時把它放在冰箱裡，以保持品質，平均約為四公斤，每天差不多有9英鎊的大米跳。

We used koshi Hikari, one of the most popular rice brands in japan.

我們使用了甲子光，這是日本最受歡迎的大米品牌之一。

So you ski is 34 years old and then totally.

所以你的滑雪是34歲，然後完全。

He's been working at the shop for about 15 years which is almost half of his entire life.

他在這家商店工作了大約15年，這幾乎是他整個生命的一半。

In fact he was only seven years old when his father first started the restaurant.

事實上，當他的父親第一次開餐館時，他只有7歲。

So it's always been very much part of his life.

所以這一直是他生活中非常重要的一部分。

At 10.

在10。

He sets up the storefront.

他設立了店面。

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.

木頭牌子現在滑落了，上面寫著該店正在準備中，這仍然意味著它是關閉的，但它很快就會開業。

That's Mauricio.

那是毛利西奧。

It's a traditional Japanese custom where a pile of salt is placed at the front entrance to ward off bad luck.

這是日本的一個傳統習俗，在大門口放上一堆鹽，以驅除厄運。

Oh the owner use his dad is here.

哦，主人用他的父親在這裡。

So can I ask why did you start this restaurant back then?

那麼我可以問一下，你當年為什麼要開這家餐廳？

He had the option to choose?

他有選擇權嗎？

Whatever restaurant he wanted to start but he decided on Teppanyaki because he thought it was the coolest japanese food.

無論他想開什麼餐館，但他決定選擇鐵板燒，因為他認為這是最酷的日本食物。

Yeah.

是的。

Oh, nellie.

哦，內莉。

It's so hot back here, that son.

這裡太熱了，那個兒子。

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.

現在你跳過準備一個味噌湯，傳統的日本菜，一般由魚湯和味噌醬組成，然後根據地區和個人喜好而變化，通常包括在典型的日本早餐中，但也在午餐和晚餐時供應，如在店裡，因為它補充了主菜雞蛋或另一種店內經常使用的成分。

He only uses high quality domestic eggs from places like oh cuckoo Dieron in Ibaraki and Tomoko and Fukushima.

他只使用高質量的國產雞蛋，這些雞蛋來自茨城的哦咕迪倫和福島的友子等地。

Oh wow!

哦，哇哦!

I don't usually see shops adding eggs into the miso soup.

我通常不會看到商店在味噌湯中添加雞蛋。

It's great that his own family traditions have made it into their everyday menu.

他自己的家庭傳統已經進入了他們的日常菜單，這很好。

How old are you?

你多大了？

Why did you decide to work here up there?

你為什麼決定在上面工作？

Oh the rice is ready.

哦，米飯已經準備好了。

So what did you do before this job?

那麼，在這份工作之前，你是做什麼的？

Are you from Tokyo as well?

你也是來自東京嗎？

See when did you move here?

你看你什麼時候搬來的？

Apparently he got this job through his mom.

顯然，他是通過他媽媽得到這份工作的。

Who knew your dad which allowed him to start working right after he moved to Tokyo.

誰知道你爸爸這讓他一搬到東京就開始工作。

Another worker is here.

另一個工人在這裡。

What's that?

那是什麼？

What ingredients do you add?

你添加什麼成分？

I feel you gotta keep the sharp secret sauce is secret.

我覺得你必須保持鋒利的祕密醬汁是祕密的。

The A.

的阿。

C.

C.

Doesn't go there.

不去那裡。

Oh damn.

哦，該死。

Are you going to fix it?

你要修復它嗎？

Really?

真的嗎？

So what do you love most about being a Mhm Oh, your dad's back.

那麼，你最喜歡做什麼呢？ 哦，你爸爸回來了。

Can I ask you another question?

我可以問你另一個問題嗎？

What do you think makes this shop stand out from the rest?

你認為是什麼讓這家店從其他地方脫穎而出？

You want to share anything with the people watching?

你想和觀看的人分享什麼嗎？

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.

哦，我聽說你在附近有一家不同的餐廳，可以吃到俗氣的東西，我之前簡單地提到過，父親經營著一家獨立的會員制V。

I.

I.

P.

P.

Teppanyaki restaurant, just a few buildings away.

鐵板燒餐廳，就在幾棟樓之外。

I've never seen it before, so I'm excited to have a look.

我以前從未見過，所以我很想看一看。

Oh, it has a completely different vibe, let's be honest.

哦，它有一個完全不同的氛圍，讓我們實話實說。

The prices here must be different.

這裡的價格肯定不同。

Right?

對嗎？

You're laughing.

你在笑。

Do you work during lunchtime?

你在午餐時間工作嗎？

Before we continue on?

在我們繼續前進之前？

I want to tell you about the awesome people at books who also sponsored this video.

我想告訴你，書本上那些了不起的人也贊助了這個視頻。

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.

我知道你們中的許多人已經註冊了，這很了不起，但對於那些不知道的人來說，他們提供了一個日本小吃和茶葉搭配的美食體驗，送到了你的前門。

They work with traditional japanese factories, some over 100 years old to provide you with authentic japanese flavors.

他們與傳統的日本工廠合作，有些工廠已有100多年的歷史，為您提供正宗的日本風味。

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.

第一次使用者會得到一個日本季節盒，之後你會得到一個主題盒，就像這個月的主題，夏天的主題是人，Natsu水果在日本意味著仲夏，你會得到這個漂亮的小冊子，帶你瞭解每個小吃以及關於日本的額外資訊。

It includes a unique, citrus flavors like picasa and Seto yuuki lemon.

它包括一種獨特的、柑橘類的味道，如皮卡薩和瀨戶夕陽檸檬。

My favorite this month is the show Raman cocky assaulted lemon snack but you can try for yourself.

這個月我最喜歡的是拉曼狂妄的襲擊檸檬點心的節目，但你可以自己嘗試。

So get $15 off your own authentic japanese snack box subscription from books by using my code paolo 15 and link in the description.

是以，通過使用我的代碼paolo 15和描述中的鏈接，你可以從書籍中獲得15美元的正宗日本零食盒訂閱。

It's 11 now, 30 minutes before the shop opens.

現在是11點，離商店開門還有30分鐘。

So yusuke starts cooking the take out dishes.

於是Yusuke開始做外賣的菜。

He also prepares the Osaka Yaki and Osaka style Okonomiyaki, which takes about 30 minutes to cook.

他還準備了大阪燒和大阪式御好燒，大約需要30分鐘的烹飪時間。

It's a popular dish that many customers order so he starts cooking it in advance to minimize customer wait times.

這是一道很受歡迎的菜，很多顧客都會點，所以他提前開始烹飪，以減少顧客的等待時間。

Okonomiyaki itself is a japanese style pancake.

雜樣煎菜餅本身是一種日本風格的薄餅。

It's usually made with flour, eggs, yam, cabbage and other proteins as one prefers and it's often flavored with dashi in japan.

它通常由麵粉、雞蛋、山藥、捲心菜和其他蛋白質製成，根據人們的喜好，在日本它通常用魚湯調味。

It's eaten as a meal or a snack.

它可以作為飯菜或零食來吃。

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.

現在，他正在製作廣島燒，用於外賣，這是一種廣島風格的御好燒，由多層食材組成，無需事先混合，夾在像薄煎餅一樣的可麗餅之間，除了確保每一層都完美地煮平，使其均勻地堆疊起來，麵條絕對是廣島燒的標誌性成分。

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

是的，整個，哇，這看起來很好。

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.

所以你更喜歡足球式或廣島式的御好燒，它看起來很簡單，也很容易做，但即使是在烹調方式和所用材料的比例上的微小差異，也會很快產生不一致的菜餚。

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

只有真正的廚師才能創造出穩定的御好燒，讓顧客可以一次又一次地來享受。

And hence why each Okonomiyaki restaurant is unique in itself.

是以，每家御好燒餐廳本身都是獨一無二的。

How long have you been working here?

你在這裡工作多長時間了？

How old are you?

你多大了？

Why did you decide to work here?

你為什麼決定在這裡工作？

And what are your responsibilities?

那麼你的責任是什麼？

How about that?

那又如何呢？

Now it's time to prep the noodles.

現在是準備麵條的時候了。

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

工人需要把它洗乾淨，掰開，然後加油，以確保它不會粘在鍋裡烤。

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

那麼，當你不工作的時候，你做什麼呢？

You go by yourself just shut up over self.

你自己去吧，只要閉上嘴就可以了。

Finally they're open for business.

他們終於開始營業了。

Oh the first customers are already here.

哦，第一批顧客已經來了。

Yeah.

是的。

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

座位很快就坐滿了，Yusuke立即開始在Max那裡一次性做了好幾道菜。

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

他可以同時製作24個御好燒。

That's some real multitasking.

那是一些真正的多任務處理。

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.

而顯然，當他在做所有的訂單時，他在腦子裡播放硬搖滾和朋克音樂來進入自己的狀態。

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.

整個過程在團隊合作下變得更加高效，一個人做飯，另一個人完成裝盤，包括醬汁澆頭和配菜。

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.

然後一旦打進去就馬上拿出來給顧客表白，高效的團隊和每份完整的午餐定在800日元左右。

About $5.85.

約5.85美元。

Damn!

該死的！

Giving all these orders.

給予所有這些命令。

You must already be tired.

你一定已經很累了。

Damn.

該死的。

The way you put that chicken bone soup though.

雖然你把那個雞骨湯的方式。

That's some next level style.

這是一些下級別的風格。

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.

我喜歡在第二代餐館老闆，過去你很難在職業生涯的早期就被比作他的父親。

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.

但多年來，隨著他對技術的磨練和掌握，他不再感到同樣的壓力，而是期待儘可能地創造出最好的御好燒。

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

那麼，管理一家鐵板燒餐廳最具挑戰性的部分是什麼？

Have any of your previous workers started their own restaurant?

你以前的工人中是否有人開始了自己的餐館？

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

哦，當訂單慢下來的時候，在烤架上的小費，你說當然是幫助在地板上，服務和清潔。

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

是的，順便說一下，那是很多的菜。

Have you ever wanted to open your own restaurant?

你是否曾想過開設自己的餐廳？

You know, you don't need any time.

你知道，你不需要任何時間。

Yeah.

是的。

What about you cafe?

你的咖啡館呢？

Oh nice.

哦，不錯。

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.

顯然，他在這裡工作之前曾在一家意大利餐廳工作過，但他說現在他想從這家餐廳獲得儘可能多的經驗。

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

是以，當他試圖開辦自己的咖啡館時，他將做好充分準備。

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

事實上，他還在午餐時間幫助業主的咖啡館。

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

所以他在這裡得到了雙倍的體驗，因為整個午餐時間的高峰期放緩了。

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

工人們正在為後面的晚餐做準備，堅持住。

Finally the lunch hour is done.

最後，午餐時間結束了。

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.

歐溜子在做完飯後清洗烤架，燒痕自然會留在尖上，以確保它能夠使用很多年。

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

每次換班後，他都會進行深度擦洗和清潔，使其恢復到原來的光澤。

Meanwhile the staff prepared that Toshi for dinner.

與此同時，工作人員準備了那份俊的晚餐。

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

哦，Toshi是一道開胃菜，顧客到達時被提供給他們，以換取桌費。

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.

這種用餐習慣在許多日本的酒吧和飲品店都很常見，我猜今天他做的是味噌味的豬肉和蔬菜炒飯，雖然這只是一道俊的小菜，但顯然需要花大力氣來準備。

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

但這可能是該店受到當地人喜愛的原因。

It smells amazing.

它聞起來很神奇。

Now he prepares lunch.

現在他準備好了午餐。

Do you know what you're making?

你知道你在做什麼嗎？

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

這對三個人來說是一個很大的雞蛋。

Oh it's also for the workers at the other type of shop.

哦，這也是為了其他類型的商店的工人。

It smells so delicious interestingly at this shop, they change the menu every single day.

這家店的味道很好聞，很有意思，他們每天都會更換菜單。

They almost never have the same thing in over a month.

他們在一個多月內幾乎沒有相同的東西。

So he decided to make a pork and shrimp, garlic fried rice.

所以他決定做一個豬肉和蝦，大蒜炒飯。

Today, the youngest workers responsible for making Mac and I, which is a meal in japan offered by the shop to its workers.

今天，最年輕的工人負責製作Mac and I，這是在日本由商店提供給工人的膳食。

Apparently they take turns making Mac and I every day and today it's his turn it looks phenomenal.

顯然，他們每天輪流制作我和麥克，今天輪到他了，看起來很了不起。

You skate.

你滑冰。

How's the taste?

味道如何？

Damn.

該死的。

Do you usually eat this much after mike?

你通常在開麥後吃這麼多嗎？

And I, it's fairly common in Japan for workers to take a nap in the shop before the long dinner hours ahead and that's another one in the books if you want to visit this shop and experience it yourself, I'll be sure to leave a link in the description, but that's pretty much another one behind the counter.

而我，在日本，工人們在未來漫長的晚餐時間之前在店裡打盹是相當普遍的，這也是書中的另一項內容，如果你想去這家店親自體驗，我一定會在描述中留下鏈接，但這幾乎是櫃檯後面的另一項內容。

If you guys like this video, like always help me out and hit that like button.

如果你們喜歡這段視頻，請像往常一樣幫助我，按下那個喜歡按鈕。

If you guys want to see more videos like this or anything related, Japan hit that subscribe button and the button, I'll catch you guys in the next one.

如果你們想看到更多這樣的視頻或任何相關的東西，日本點擊那個訂閱按鈕和按鈕，我會在下一個視頻中抓住你們。