Marutsuru 2-2 Oyamanishi-cho, Itabashi-ku, Tokyo The owner started his career in Chinese cuisine at the age of 10 and has been cooking for 65 years. reputed and have been introduced in many media. Fried rice, which has been introduced in many media, is his specialty. customers come from all over Japan to enjoy the taste. If I didn't put all my love and care into my cooking, I wouldn't be able to make good food. "If you don't do it with love, you can't make good food. A business owner doesn't have a day off. We only have one week off for Obon and New Year's. On Fridays and Saturdays, when we get a lot of orders for fried rice, we make 450 to 500 servings a day. "In the morning alone, we cooked rice three times. Today I cooked 13.5 kilograms of rice. "In addition to those who eat in the restaurant, we also get take-out orders. Just in the morning, twice already. (If I don't cook the rice, I won't make it in time. All the pork chashu is cut differently. The pork is cut differently for each part, with different fatty parts. "When I'm cutting the pork, I'm already looking at what I'm going to cut next. That's why they work so fast. You cut the pork, look at the next piece, and cut it again. If it had been 10 seconds different. "If there was a 10-second difference in the time it takes to cut a large quantity of chashu, it would change by minutes. (For a piece of chashu pork) "It has to be cut between two and a half and three minutes. Otherwise, the morning preparation will not be complete. How many pieces of chashu you just cut? Let's see. Eigh teen, right? If it takes you three minutes to cut 18 pieces. It'll take an hour. "If I do it while you're teaching your employees how to do this... I'll finish the job. " why I do it myself.Because no matter how much I teach them,it's always too late.I do everything.I cut all the ingredients.I boil the eggs.Put them in the fridge.It takes me 20 years to make it. "I can't do it in five or ten years. "I know you think I'm wasting my time with the lettuce. You have to take out everything that's wrong with it. Look at the sandwiches at the convenience store. It's not even this little bit of lettuce, and it smells so green. That's right. We throw out everything that smells green. If you eat it and it smells foul. You can't sell something you don't like. "All cooking is... When you cut corners and you don't love it anymore, that's the end. Then you retire. People fly in, take the bullet train , the expressway. ome from all over the country.I don't have my address on my back or anything. "They come in."And only after they've finished eating. "I'm from Hokkaido.I'm from Okinawa.I' m from Amami Oshima. "So no matter how long the line is. I will not disturb my pace. Customers are waiting in line before 11:00 am On Saturdays, people start lining up at 9:30. You can't betray your customers. You can' t betray them. I'm falling apart. On Tuesdays , I get a shot in my arm. Twice a week, I get a block injection. arm up. "At 2:30 or so. I can't raise my arm anymore. (I can't get my arm up.) There's still a lot of hard work to be done. There's Rokuzaburo Dojo, the Iron Chef. Rokuzaburo Dojo, the Iron Chef, is already 91 years old. He's still working. "We're just a bunch of chicks." (His son was training to take over the taste of his father's fried rice. "We're going to start selling it in October.) We're going to start selling in October. (How was your son's training?) (How was your son's training?) "For 40 days, it was tough. If I thought he was my son, I wouldn't be able to teach him. It's only. I'm your apprentice on this path. " t it was a good memory, wasn't it?) Yeah, well... "Well, I hope he grows up to be a good boy." Lettuce fried rice ”Tobiko fried rice” fried rice Lettuce fried rice Tobiko fried rice
