密着24時!テキ屋 – Yakitori Stall at the Cherry Blossom Festival

Come and try our food! We’ve got delicious chicken skewers
just off the grill. Chicken skewers, try them out. Hello there Ma’am. I like how I’m constantly interacting with people. My job is to serve delicious food. Yum! You’ve got to get people in high spirits
to have a successful festival. Come rain or snow, I still have to be here.
As a tekiya, I feel a sense of responsibility. That’s what drives me. Good morning. How’re you doing. My name is Takaji Tsunoda. I’m 52 years old. I started this job around 20 years ago. We travel and set up portable booths as part of
a union specializing in events catering. That’s what I do for a living. We set up during the cherry blossom season, for example. Wherever people gather, I set up shop and sell my skewers. Today’s a Sunday. I’m here early because
we’ll probably be busy today. There’s going to be a parade today
so I reckon there’s going to be a big crowd. I prepare the skewers by cooking them without the sauce. I’ll cook them 70 to 80% of the way, and then put them on display. That way, I don’t have to make customers wait too long. I got started in this business because my father-in-law was originally in this business. I became interested, and decided to give it a shot. I originally had a corporate job. But 20 years ago, when I was about 30 years old, I decided to pursue this path. We sell all sorts of stuff.
Fried skewers for example. We do it as a family, helping each other out. Standing before me are my wife’s lovely parents. My mother and father-in-law. We’ve known each other for 30 to 40 years.
We’re close. Here’s our secret sauce.
It’s been in our family for generations. It’s easy to cut corners in this business.
We could procure mass-produced skewers, for example. But we choose not to do that.
We chop up the meat ourselves, and skewer them ourselves, too.
Doing it the old-school way. I think it’s tastier this way. That’ why the tradition continues. Right now, I’m teaching my son this
traditional way of preparing skewers. In terms of the secret sauce, my son is the only one whom I’ve taught the recipe to. I never make the sauce in front of anybody else. It’s what makes us unique, so I want to
make sure that it gets passed on. And hopefully my son will keep this tradition alive. At least that’s what I’m hoping. At this point, I’m not sure whether
I’ll follow in his footsteps yet. The economy is ugly these days,
and that’s making me indecisive. I started the business around 1965. Those were the days. Business was good. We had a strong economy. I had it made. My family started with nothing.
No money, no house. So my first goal was to save money and build a house. This is when we were young. This line of business doesn’t have a good reputation. It’s not that big of a deal these days,
but back in the day… The yakuza was heavily involved in this industry. Far and wide. Now there’s the Anti-Organized Crime Law. When there are events, all the participating shops have to submit documents about who they are. Sounds like no big deal, right?
But based on those documents, certain shops are screened out. I’m not sure how many yakuzas get by this law. But if they’re caught, they’ll basically be kicked out. At least that’s what the government is pushing for. A lot has changed over the years. Kids nowadays have computers and electronic games.
It’s easy to keep to yourself entertained. We didn’t have any of these things growing up. So we got excited when there were parades.
Everybody would come to see them. Being there in person was the norm. Unfortunately, that’s not the case anymore. I hope more parents take their kids out, and come to the events that we offer. This is our culture, our tradition, and history.
We need to pass this on. But while doing so,
we also want to entertain the children, and make the community happy. We want to help local communities come together, so that we can all live in harmony. Hello there.
Our chicken skewers are fresh off the grill.

100 thoughts on “密着24時!テキ屋 – Yakitori Stall at the Cherry Blossom Festival

  1. 価値観は素晴らしいと思う。だけどこの動画の人は該当しないけど本当にひどいテキ屋はいる。詐欺まがいの商売してたり不衛生だったり

  2. こんな感じのちゃんとしたテキ屋はカッコいい。いらっしゃい!すら言わない糞テキ屋はなくなれ。戦國屋さんってのかな?Respect!

  3. なんだかんだ言っても、テキ屋はお祭りの雰囲気には欠かせないよな。

  4. 祭りに行くと、たこ焼き屋が2、3件ある。

  5. 祭りで こうゆうテキヤ屋台で食べるもの何でも おいしいよね 😋よね 今は、テキヤが少なくなってきて残念!!!

  6. 高校生だった15年位前にテキ屋でバイトしたことあります。友達のツテで、この映像のようなテキ屋一家の下でクレープ売ってました。

  7. めっちゃ楽しそうな仕事!一回大阪の天神祭りで屋台でビールを売った。またやりたいな。

  8. 露天商が使う一般の人は判らない言葉も全て解かります。でんき、あかたん、すいばれ、はやろく、やり、ふり、とも、何でも理解できます。

  9. 各地で神社から締め出しくらって大変だろうなぁ…店でないから人が全然集まらない祭り…靖国も出されたしねぇ安倍さんw

  10. テキ屋ってヤクザの人がやるもんだと勝手に思ってたけど、そうじゃないんだね

  11. 今はこういうおっちゃんみたいなテキヤ殆どいないんじゃないかな。

  12. 夏場に痛んだヤキソバを洗って再利用、タコヤキの生地は噴水の水…経験者やけどこんなもん当たり前にやっとたな。

  13. ヤクザとか右とかクソみたいなもんばっか取り上げるんでのーてこーゆーのもっともっと取り上げたらええのん

  14. 仕込みからこんなにしっかりやるってすごいな

  15. 的屋ってヤクザ多いんだよね


  16. イベント関係や祭りの運営方にいたことがありますが、こんなにまともな商売してるテキ屋みたことないですね


  17. 高校一年の時花火大会でテキヤと喧嘩になり連れと二人で屋体ひっくり返した事思い出したなあ( ´;゚;∀;゚;)

  18. こんな生真面目な商売している方を初めて見ました。 ちゃんと生肉から焼いているのに感動

  19. "Yakuza you say"?! https://images.google.com/imgres?imgurl=https%3A%2F%2Fthumbs.gfycat.com%2FKnobbyCriminalLark-max-1mb.gif&imgrefurl=https%3A%2F%2Fgfycat.com%2Fgifs%2Fsearch%2Fichiru%2Bkiryu&docid=IM0g-cyTn0ZS4M&tbnid=Zl1xo8fthgNXEM%3A&vet=1&w=477&h=265&hl=en-us&source=sh%2Fx%2Fim

  20. コンビニのジャンクフードも嫌いじゃないけど、屋台の食べ物って美味しそ。

  21. アジアはじめ外国行くと、夜店とかこういう屋台が凄い面白いんだよね。

  22. 今、知ったんだけど。焼き鳥の戦国屋って店舗経営しているね。屋台は副業になるわけだ。ここ、むっちゃくちゃ旨いよ。

  23. ケツ持ちヤクザとか言っとー奴おるけど、ケツ持ちヤクザだろーがなんだろーが、お前ら結局は買ってんだろ?屋台のない祭りになったらどーするん?(笑)屋台があるから楽しいんだろ?馬鹿じゃねーの

  24. 7、8年位前かなぁ。指無し、刺青、くわえタバコ、そして少し焦げた焼そば。誰もお客さん居なかった。正月の西O井O師。

  25. テキ屋手伝いした事あるけど客がヌッコロしたくなるほどクソうぜー奴多くてビックリした。仕事はオモロかったけど

  26. こういうまじめな人が増えてほしいなぁ

  27. テキ屋のおっさんに路上喫煙注意されたけど自分もしてたから俺が言ったら喧嘩なったなぁ…

  28. 昔 テキ屋の 手伝い行ったことあるけど、材料 ひどかった。キャベツのきたねーとことか 芯のところ とか なんでも使う。水とかも きたねー水でも 関係ない。
    それから テキ屋の食い物 まじ食わなくなったわ

  29. プロなんだから、ガスバーナーもっときれいに磨いてほしいな。

  30. テキ屋は、日本の大切な文化だと思うね。これからも継承していってほしいですね。もちろんヤー公はいらないけど。。

  31. まぁ正直真っ当なテキ屋とまだ普通にヤクザ絡みのテキ屋も実際は存在してるからなー


  32. 手は洗ってます?

  33. 私は露天の娘、わかります。旦那の立場色々、

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