Name: 當地一家日本料理餐廳的櫃檯後面 (Behind the Counter a local Japanese Yoshoku Restaurant)
Uploaded: 2025-08-01T17:51:37.000Z
Duration: 18 min 47 s

This is Behind the Counter at a local Japanese Yoshoku restaurant.

這是當地一家日本料理餐廳的櫃檯後面。

So today I'm back in Tokyo's Asakusa area and we're going three generations deep at this restaurant behind me.

今天，我回到了東京淺草地區，在我身後的這家餐廳裡，我們三代同堂。

情態副詞

It actually started earlier this morning, so let's cut to that now.

實際上，今天上午早些時候就開始了，我們現在就切入正題。

Today I'm taking you behind the counter and deep into the kitchen of a 90-year-old Yoshoku restaurant, meaning Japanese-influenced Western cuisine.

今天，我將帶您走進一家擁有 90 年曆史的 Yoshoku 餐廳，深入其廚房，體驗日式西餐。

Hidden in a back alley just a few steps from the area's Kaminari-bon main street, it's made a name for itself for its rich and uniquely Japanese-born beef stew served in a hot iron pot.

它藏身於一條小巷中，距離該地區的 Kaminari-bon 主街僅幾步之遙，因其用熱鐵鍋烹製的濃郁而獨特的日式燉牛肉而聲名鵲起。

I don't know about you, but there's just something about Asakusa's vibe that's always got me fired up.

我不知道你怎麼想，但淺草的氛圍總是讓我心潮澎湃。

This is Sasagawa-san, the third generation owner of the shop.

這位是笹川先生，這家店的第三代店主。

This shop is very much run by the family, with his mother, wife, and aunt.

這家店主要由他的母親、妻子和姑姑一家經營。

But like all days, he's the only chef, so his mornings start early.

但和往常一樣，他是唯一的廚師，所以他的早晨開始得很早。

很遺憾聽到這個消息。哪裡疼？

Because the ingredients of the shop's signature beef stew have different cooking times, he simmers them separately while also preparing other items.

由於店裡招牌燉牛肉的配料烹飪時間不同，他在準備其他菜品時會將它們分開燉。

As the only chef at the shop, he's keenly aware of all the tasks ahead of him for the day, so he diligently works, committed to creating the highest quality food possible.

作為店裡唯一的廚師，他清楚地知道自己一天要完成的所有任務，是以他兢兢業業地工作，致力於製作出最高品質的食物。

Damn, he's using eight pots all at the same time!

He says that as a father, he wants to respect their dreams and doesn't want to force them into the family business, but adds that his son is currently working part-time at a ramen shop, and if he wanted, could even change the place into a ramen shop in the future.

他說，作為父親，他希望尊重他們的夢想，不想強迫他們加入家族企業，但他補充說，他的兒子目前正在一家拉麵店做兼職，如果他願意，將來甚至可以把這家店改成拉麵店。

At the end of the day, their happiness is his happiness.

說到底，他們的幸福就是他的幸福。

He says that the shop started out as a bar by his grandfather, but later he converted it to a Yoshoku restaurant in 1936, well before it became popular in Japan many years later as a high-end cuisine for the upper class.

他說，這家店最初是他祖父開的一家酒吧，後來他在 1936 年將其改成了一家吉野家餐館，這比吉野家餐館多年後作為上流社會的高級，上等美食在日本流行還要早。

And fueled by Japan's economic boom, happening entertainment districts like Asakusa were flooded with these restaurants, trying to cash in as dining here became a status symbol.

在日本經濟繁榮的推動下，淺草等繁華的娛樂區充斥著這些餐廳，試圖通過在這裡用餐成為身份的象徵來賺錢。

So Yoshoku, with roots in Japan going as far back as the Meiji period, evolved over time to suit the Japanese palate and culture, taking western dishes, altering the taste, and arranging it with rice.

是以，起源於日本明治時期的 "Yoshoku"，隨著時間的推移，逐漸演變成適合日本人口味和文化的菜餚。

真的嗎？在這之前你做了什麼？

Apparently, he started working at the shop at 27, and officially took over four years later when his father passed away from cancer.

顯然，他 27 歲開始在這家店工作，四年後，當他的父親因癌症去世後，他正式接管了這家店。

Overwhelmed with the pressure as a young owner, on top of having to repay his father's business debts, he was forced to dig down deep, finding solace in his passion for the culinary arts, and the idea of continuing his family's legacy.

作為一名年輕的業主，除了要償還父親的商業債務外，他還面臨著巨大的壓力，他不得不深挖內心，從對烹飪藝術的熱情和繼承家族傳統的想法中找到慰藉。

He says that he got married at 35, and was born one year later.

他說，他 35 歲結婚，一年後出生。

Yeah, he is. So, are your kids still cute?

是的，他很可愛。你的孩子還可愛嗎？

He says that despite his busy schedule, when his kids were younger, he would take them to many different places and travel, so that there wouldn't be a distance between them growing up, like he experienced with his own father.

他說，儘管工作繁忙，但在孩子們小的時候，他會帶他們去很多不同的地方旅行，這樣他們之間的成長就不會有距離，就像他和自己的父親一樣。

Further saying that even now, he still finds the time to have dinner with them, valuing his relationship with his family.

他還說，即使是現在，他仍然會抽出時間與家人共進晚餐，珍惜與家人的關係。

I see a lot of rock and roll stuff around here.

我在這裡看到很多搖滾樂的東西。

Apparently, he used to play the drums in a rock band, dreaming at one point that it may become his career, but eventually gave it up to take over the family business.

顯然，他曾經在一個搖滾樂隊裡打鼓，一度夢想這可能會成為他的職業，但最終還是放棄了，接手了家族企業。

That said, his love for it never completely went away, as he still goes to concerts with his friends when he has the spare time.

儘管如此，他對音樂的熱愛從未完全消失，因為只要有空閒時間，他還是會和朋友一起去聽音樂會。

By the way, you know Ueki-san from Asahi, right?

對了，你認識《朝日》的上木先生吧？

Now, he prepares the shop's mayonnaise from raw ingredients, as it serves as an integral part of his dishes as a sauce.

現在，他用原材料製作店裡的蛋黃醬，因為蛋黃醬是菜餚中不可或缺的調料。

It's handmade with a bit of time and much physical effort.

手工製作需要花費一定的時間和體力。

Its natural sweetness and vibrant flavor has become a signature part of his cuisine that has many locals coming back time and time again.

其天然的甜味和充滿活力的風味已成為他的招牌菜，讓許多當地人一次又一次地慕名而來。

I hope you find an apprentice who has as much passion for this as you do.

我希望你能找到一個和你一樣對這項工作充滿熱情的學徒。

He says that he's already tried many different tools, but the taste just wasn't the same, and it made it even more difficult to make adjustments to the recipe, which is why he prefers doing it by hand.

他說，他已經嘗試過很多不同的工具，但味道就是不一樣，而且調整配方也更加困難，所以他更喜歡手工製作。

Nice! He's removing the beef tongue from the shop's signature demi-glace sauce.

真不錯他正在把牛舌從店裡的招牌半脂醬中取出。

Next, he prepares the beef that goes into the stew, searing the surface and then boiling it in the demi-glace sauce for 8 hours, producing an irresistible tender meat.

接下來，他要準備燉牛肉，先將牛肉表面烤熟，然後在半脂醬汁中煮 8 小時，這樣就能做出令人無法抗拒的鮮嫩肉質。

While at the same time, the rich essence from all the beef, tongue, and tendons are drawn out into the sauce.

與此同時，所有牛肉、牛舌和牛腱的豐富精華都會被萃取到醬汁中。

The entire cooking process spans about one week, but the exact timing of this delicate dish is evaluated by only the chef who's mastered this dish over many years.

整個烹飪過程大約需要一週的時間，但這道精緻菜餚的具體時間只有多年來掌握這道菜的廚師才能評估。

Oh wow, he's already cleaning the kitchen!

Focusing first on the soap, which he scrubs down every day to ensure that the grease doesn't accumulate over time.

首先是肥皂，他每天都要擦洗肥皂，以確保油脂不會長期積累。

I guess not a moment is wasted as he readies his shop for his customers.

我想，在他為顧客準備店鋪的過程中，一刻也沒有浪費。

As a small shop owner, he also needs to make minor repairs here and there.

作為一個小店主，他還需要時不時地進行小修小補。

Now, he prepares the hambagu, a staple at Japanese yoshoku restaurants.

現在，他準備的是日本燒賣店的主打產品--手抓飯。

It's completely different from Western hamburger meat patties as it's made from a blend of minced meat, egg, panko, and chopped vegetables to create an airier and juicier texture and taste.

它與西式漢堡肉餅完全不同，因為它是由碎肉、雞蛋、panko 和切碎的蔬菜混合製成的，口感和味道更透氣、更多汁。

And of course, served in Japan with rice instead of a bun.

當然，在日本是用米飯代替麵包的。

By the way, what's your most difficult task here?

對了，你在這裡最困難的任務是什麼？

I want to give a quick shout out to the sponsor of this video, Squarespace.

我要向本視頻的贊助商 Squarespace 表示感謝。

Squarespace is the number one way to build your online presence.

Squarespace 是建立在線形象的首要途徑。

In fact, I use Squarespace from my website at Tokyo Zebra.

事實上，我在 Tokyo Zebra 的網站上就使用了 Squarespace。

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當地一家日本料理餐廳的櫃檯後面 (Behind the Counter a local Japanese Yoshoku Restaurant)

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