【第16弾】「ザ・ロングセラー愛されるにはワケがある」親子二代で守り続けてきた老舗カレー店（12月2日放送）

While new restaurants are constantly opening, some remain. In "The Long-Seller: There's a Reason It's Loved," we spotlight Hokkaido restaurants that have been in business for over 50 years and explore the reasons why they're beloved. This curry restaurant is run by a husband and wife team, aged 82 and 81, and their son, a family of two generations. In fact, they have a "popular specialty" that rivals their curry. Established 53 years ago, this curry restaurant has been cherished by two generations. This "family" continues to silently face the pot. This belief is based on the belief that "no effort is spared." Tsunenaka: "It's all about making each dish carefully. If I make something in a hurry, it won't turn out delicious..." A striking yellow sign stands out along National Route 36. This is Curryken, a popular restaurant with a constant line of customers, now in its 53rd year since its founding. This long-established curry restaurant has been passed down through two generations: father, Michinori, and son, Tsunetaka. Many customers visit in search of the same unchanging flavor. Female customer: "It has a slightly sour taste, just the way I like it. It's exquisite, and I could never make it at home..." Male customer: "It has a special flavor that's different from the curry I make at home." The secret to Curryken's deliciousness: "It can't be replicated at home" Curryken customers unanimously praise its curry for its "taste that can't be replicated at home." To uncover this secret, we took a peek into the kitchen... Tsutaka: "I use this amount of onions per curry batch. I leave it in a pot over low heat for about four to five hours." It takes a full five hours for the moisture to evaporate from the mountain of onions and for the sweetness to quietly concentrate. Then, two types of curry powder and several other spices add depth to the flavor. Curryken's curry is powered by a unique soup that combines both Japanese and Western dashi stocks. Pork knuckles, whole chicken, and aromatic vegetables are simmered for eight hours to create a rich, Western-style bouillon... This is layered with Japanese dashi stock carefully extracted from several types of bonito flakes. This blend of Western and Japanese flavors is the key to Curryken's flavor. Next, a sweet and sour chutney made by simmering fruit and spices is added, and then banana and milk are added to bring out a mellow sweetness. And finally, the roux is essential to curry. It is the foundation that brings together the flavors of the spices and ingredients. Tsunenaka: "The roux we put in the curry is made with flour and lard... It usually takes about two hours to make, cooking it in the oven." After several more steps, it takes about six hours from the start of preparation. And this is how the painstaking curry is completed. TV Staff: "That must be a lot of work." Tsunetaka: "I think it's quite a lot." His father, Michinori: "That's too much! But we've been doing it that way for a long time, so we can't change it now." A signature dish that rivals the curry... Many people who visit Curryken come for the curry, as the name suggests. But there's another signature dish that's just as beloved! And that's... From Minamihoro Town: "At first, I thought they were famous for their curry, but after hearing various stories at work, I realized that not only is their curry delicious, but their hamburgers are just amazing..." TV Staff: "The gravy is amazing, isn't it?" From Otofuke Town: "It's amazing, really amazing. It's always been there. It's delicious. I'm from Tokachi, and I've been swearing I'd come back when I'm on a business trip to Sapporo..." From Toyohira Ward: "It's incredibly delicious. The hamburger steak is even better than I expected." Hamburger steak made with a "mixed minced meat" that combines domestic pork and Australian beef. The key is the exquisite moisture content, which is adjusted by hand. Tsunenaka: "The moisture content of meat, or the stickiness, is different every time. I'm sure each cow is different too. I check the firmness and stickiness... and adjust it accordingly." Curryken's approach is to never pre-prepare hamburger steaks. The secret to their deliciousness is preparing only the amount needed each time, and grilling it just before serving while it's still fresh. From Sapporo: "The hamburger steak is delicious. The juices are amazing." From Sapporo: "It's just so delicious. The juices come out all at once, and the flavor of the meat really comes out." The Birth of Curryken & Two Generations of Family Preserving the Restaurant Curryken was opened in Asahikawa in the 1950s by the older brother of my father, Michinori. Wanting to bring the beloved flavors of Asahikawa to Sapporo, Michinori and his wife Noriko opened Curryken in Sapporo in 1972. This hamburger curry has been available since the restaurant's founding. His son, Tsunetaka, who had watched his father's backs from a young age, naturally beg...