有田哲平とコスられない街
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TVTranscript
00:00Tokyo Machigurume Special
00:20Shiraretanu Gurume Town Yotsuya no Miryaku wo Tettei Kaimei
00:27Located in the south-east of Shinjuku, it is an office district, but if you walk a little, there is Araki-cho, which flourished as a flower town during the Meiji period.
00:39It is still a diverse city with a rich landscape.
00:47As you can see, there are about 420 restaurants in a 300m radius area.
00:57Among them is the famous restaurant Araki-cho Tatsuya, which was posted on Michelin Guide.
01:05Many restaurants, such as Nihonbashi Sushi, which is now a famous school, are crowded.
01:14In fact, it is Shiraretanu Gurume Town.
01:20The person who guides such a Yotsuya is Teruyuki Tsuchida, who has been in charge of Yotsuya for more than 50 years with many stars.
01:34Tonight, Tsuchiya, which has been in charge of Yotsuya for 32 years, is here at a very delicious ramen shop full of Renji.
01:44I've never eaten here before.
01:50At Michelin's famous restaurant, he will eat the most delicious food in the world.
01:59Maybe, but it's that shop.
02:02If so, wait a minute.
02:05It's like meeting your first love.
02:07What is it?
02:08This is already ...
02:11The first person came from the intersection of Yotsuya 4-chome and walked for 10 minutes.
02:17It is a peach tree with wheat and meat.
02:21It has been 17 years since the shop was established in this area.
02:25The business hours are only 5 hours a day.
02:30Tsuchida's favorite ramen shop is visited by more than 100 ramen lovers every day.
02:38Why did Tsuchida bring Arita to this shop?
02:44But now, no matter where I look, Fuji TV or TV Asahi, I can only talk about Arita Teppei's favorite ramen.
02:56Yes, now Arita eats 130 bowls of ramen a year.
03:00In BS Fuji, he is addicted to ramen so much that his own ramen program is broadcast.
03:09Tsuchida, a ramen lover who is addicted to the entertainment world, wanted to introduce this peach tree to Arita.
03:19I've been running this shop for 17 years.
03:2117 years in Yotsuya.
03:23The shopkeeper is also a woman.
03:26There are many things to do.
03:29The shopkeeper is a woman.
03:31The shopkeeper's daughter came back from a round-trip.
03:35The shopkeeper's daughter remembers the shopkeeper's daughter.
03:39The shopkeeper's daughter is 19 years old now.
03:42The shopkeeper's daughter came back from a round-trip.
03:46Do you have any recommendations for Tsuchida?
03:48The best thing about this shop is ginger and lard.
03:54This is the most popular.
03:56To be honest, the ginger and lard are rubbed.
03:58The concept of this program is not to rub the ginger and lard.
04:03Which one is the best?
04:04There is also a sweet potato soup.
04:06This is the best of the two.
04:08Arita, which one do you want to eat?
04:10I want to eat the one on the top left.
04:13I want to eat the one on the top left.
04:15I want to eat the one on the top left.
04:20Arita's favorite is ginger and lard.
04:25Tsuchida and MIKITI order the first appearance of Kokumaru.
04:32This is a seafood restaurant.
04:34This is a sukiyaki restaurant.
04:35That's right.
04:36This is a Niigata-style ginger soy sauce restaurant.
04:40That's right.
04:42You know a lot.
04:45Arita is a person who has a lot of knowledge.
04:48He knows a lot about soccer.
04:50He knows a lot about household appliances.
04:52But he can't speak at all.
04:55He knows a lot about household appliances and soccer.
04:57He looks like a professional wrestler.
04:59But he can't speak at all.
05:01I don't look like a professional wrestler.
05:03Why don't you say that?
05:05I don't have the opportunity to say that.
05:07I have the image of UEDA SHINYA who does sports news.
05:11But he can't speak at all.
05:13He has no interest in soccer.
05:16He is a genius.
05:21I don't want to hear bad things about my partner here.
05:26Five minutes later.
05:28Tsukemen of peach tree is finally completed.
05:33Tsuchida is a ramen enthusiast.
05:35What is the most popular famous restaurant in 17 years?
05:43What is this?
05:45It looks like KISHIMEN.
05:48This is HIRAUCHI.
05:52This is the most popular famous restaurant in 17 years.
05:54This is TSUKEMEN with ginger soy sauce.
05:58This is HIRAUCHI ramen.
06:01This uses 100% domestic wheat.
06:05This has a chewy texture.
06:09This is TSUKEDARE.
06:11This is a soy sauce-based fish broth.
06:15This is a soy sauce-based fish broth.
06:17This uses a lot of oil.
06:23This is a special soup that smells like the pork.
06:31This is a pork topping that is easy to absorb the seasoning.
06:38This is a green onion.
06:41At the end, a generous amount of grated ginger is topped so that you can taste the rich sauce.
06:52How will it taste?
06:56Wow, it looks delicious!
06:58There's a lot of fat on the back.
07:00I'll eat the ginger in the middle.
07:06It's good!
07:07Ah, that's good.
07:08It's good!
07:09It's rich, but it's refreshing with ginger.
07:14That's right.
07:15That's why I keep eating it until the end.
07:18Thank you for waiting.
07:21Pasta.
07:22It looks good.
07:23It smells good.
07:28Next is the first appearance on TV.
07:31This is Kokumaru Salt Tsukemen, which has been popular for a long time since 17 years ago.
07:40This is a secret salt sauce made with a mixture of several types of salt.
07:47Mix it with the black pepper in the bowl.
07:53Add the special soup made from the pork tail.
07:59Add the boiled pork belly.
08:06Top with shiraganegi and aburaage.
08:12Finally, add the skin of the Sudachi that has been cut to about 5mm.
08:17The sauce is complete.
08:20How will it taste?
08:26It's good!
08:28It's really good!
08:31It's good!
08:35It's good!
08:36It's really refreshing.
08:39It's really good.
08:41What is the point of this Kokumaru Salt?
08:45I think the taste of the seafood broth is the strongest and you can feel the taste of the soup the most.
08:51It's really good.
08:53It's really good.
08:55I want to eat this every day.
08:57I want to eat this every day with soup.
08:59I want to eat this with rice.
09:01That's important, too.
09:03I wonder if you can eat ramen like miso soup every day.
09:06I wonder if you can eat ramen like miso soup every day.
09:10It's delicious.
09:11Do you go to a ramen shop with your family?
09:13I go to a ramen shop with my family.
09:15How old are you now?
09:17I'm 3 years old.
09:19I'm 3 years old.
09:21It's a shame that I can't meet my family, because the unborn children are very small.
09:26I have children who are very young.
09:28So I feel sorry for them.
09:32I think I'll have to work hard for decades.
09:36I think I'll have to work hard for decades.
09:39I think I'll have to work hard for decades.
09:42I will be in a good condition.
09:43I'm an old man in my classmate's house.
09:46He might say,
09:48the old man is coming to you.
09:50I have to do my best
09:52to look young.
09:54I have a vague dream.
10:00I want to go drinking with my kids
10:02and play golf.
10:04But I've been drinking
10:06for 17 years.
10:08Really?
10:10I'm 70 years old
10:12and I have to quit drinking.
10:15I wonder if I can drink.
10:18Tokyo Machigurume Special
10:20Yotsuya Edition
10:22Michelin 1-star restaurant
10:24special menu
10:26for the first time.
10:28Next,
10:30Michelin 1-star restaurant
10:32sold out in 10 minutes.
10:34What?
10:36It's a restaurant specializing in
10:38Koukakuri.
10:40Yotsuya?
10:42It's a restaurant specializing in Koukakuri.
10:44It's my first time to try Michelin.
10:46Really?
10:48Have you ever been there?
10:50I got to know the owner
10:52by chance.
10:54By chance?
10:56It's a TV show.
10:58I wanted to go there
11:00but I couldn't make a reservation.
11:02I see.
11:04The reason why we're walking
11:06this way is
11:08Anpanman shop.
11:10I used to come here
11:12when I was a kid.
11:14Anpanman shop?
11:16I didn't know about it.
11:18It's amazing.
11:20I go to Anpanman museum
11:22once every two months.
11:24It's so cute.
11:26Can I go inside?
11:28Of course.
11:30By the way,
11:32we used to watch
11:34old Fuji TV.
11:36It's nostalgic.
11:38You don't come here often, do you?
11:40I used to watch it
11:42when I was a kid.
11:44It's full of talents.
11:46It's spacious.
11:48It's famous for
11:50Akira Shimizu
11:52and Stennor.
11:54The rock-paper-scissors tournament
11:56was so intense.
11:58It was so intense.
12:00We used to play rock-paper-scissors
12:02with all our might.
12:04It was a good time.
12:06We don't have it now.
12:08By the way,
12:10this place is also famous.
12:12It's Meimon.
12:14I've been here before.
12:16It's interesting.
12:18There are many celebrities.
12:20There are many photos.
12:22My husband is
12:24very famous here.
12:26He's a man who talks a lot.
12:28He's a man.
12:30He's a man who talks a lot.
12:32That's right.
12:34So, you won't go there today?
12:36No, I won't.
12:38You're too loud.
12:40I'll keep talking.
12:42By the way,
12:44this restaurant
12:46is run by
12:48Tsurutaro Kataoka's son.
12:50His son?
12:52He's the oldest.
12:54He's from Akasaka.
12:56He's a Michelin star.
12:58He's a gourmet.
13:00Arita,
13:02you're into ramen now.
13:04Ramen has been popular
13:06since the 1980s.
13:08Look at this.
13:10It's erimaki ramen.
13:12Do you know what it is?
13:14I don't know.
13:16It's from the bubble era.
13:18It's erimaki.
13:20It's erimaki again.
13:22It's more like erimaki.
13:24It's more like erimaki.
13:26It's amazing.
13:28If we were amateurs,
13:30we wouldn't do this.
13:32Really.
13:34That's a good one.
13:36We wouldn't do this
13:38in the bubble era.
13:40I don't know what erimaki is.
13:42It was a big hit.
13:44It was in a commercial.
13:46I know what it is.
13:48It's uparupa.
13:50That's why
13:52they still display it there.
13:54It's really nice.
13:56I think
13:58it's good to live here.
14:00That's true.
14:02Look at this.
14:04There's a house.
14:06There's a house.
14:08It's a good place to stay.
14:10It's an adult town.
14:12That's right.
14:14By the way,
14:16this is a high-end store.
14:18It's closed now.
14:20It's called Sonsaku Chuka.
14:22It's a store that sells
14:24delicious Chinese food.
14:26It's called Machine Guns.
14:28When it won the second place,
14:30the president brought it here.
14:32I see.
14:34It's a place you can't come often.
14:36It's a high-end store.
14:38This is the store I mentioned earlier.
14:40This is it.
14:42It's called Ubuka.
14:44It's a restaurant
14:46with a Michelin star.
14:48It doesn't look like a ramen shop.
14:50It's not a ramen shop.
14:52It's a restaurant with a Michelin star.
14:54It doesn't look like a ramen shop.
14:56It's not a ramen shop.
14:58You said you like ramen,
15:00so I thought it was a ramen shop.
15:02It's a high-end store.
15:04You can't make a reservation.
15:06I called three times,
15:08but I couldn't make a reservation.
15:10I'll use the power of TV
15:12to eat whatever I want.
15:14Ubuka opened in 2012.
15:16Ubuka opened in 2012.
15:18Ubuka opened in 2012.
15:20The menu is
15:22only one course.
15:26A restaurant with a high-end menu
15:28using seasonal crabs and shrimps.
15:30A restaurant with a high-end menu
15:32using seasonal crabs and shrimps.
15:34Every month,
15:36when you make a reservation,
15:38it's sold out in 10 minutes.
15:42Michelin Guide 2024
15:44Michelin Guide 2024
15:46What kind of menu
15:48is there in a popular store
15:50like Ubuka?
15:52Thank you for waiting.
15:54Wow, it's stylish.
15:56Welcome.
15:58Thank you for waiting.
16:00It's been a long time.
16:02Thank you for introducing us.
16:04We met on a TV show.
16:06Thank you.
16:08You look like a mechanic.
16:10You look kind.
16:12You're a chef, right?
16:14Yes, I'm a chef.
16:16You became a Michelin guide.
16:18Wow.
16:20When I met you on NHK,
16:22I thought you were a staff of this restaurant.
16:24I thought you were a staff of this restaurant.
16:26You looked so thin.
16:28I thought you were a chef.
16:30I was told by the staff
16:32that I look like a student.
16:34You have a big eye.
16:36I'm sorry for saying such rude things
16:38and making money.
16:40I'm honored.
16:42What do you recommend?
16:44I recommend fried shrimp.
16:46I recommend it.
16:48It's a course meal, right?
16:50Yes, it is.
16:52Fried shrimp is popular among course meals.
16:54I can't say I'm confident
16:56about fried shrimp.
16:58I can't say I'm confident
17:00about fried shrimp.
17:02Fried shrimp is popular among course meals, right?
17:04Yes, it is.
17:06It's the most popular.
17:08Do you have any other menu?
17:10We started this restaurant in April.
17:12It's a crab terrine.
17:14It's the first time to be on TV.
17:16It's like a crab cake
17:18made only with crab.
17:20It's like a crab cake made only with crab.
17:22It's delicious.
17:24The menu of course meal,
17:26the menu of course meal,
17:28fried shrimp,
17:30and the first appearance on TV.
17:32We're going to have a special
17:34crab terrine.
17:38First, let's have a look at the crab terrine.
17:40We have a crab terrine.
17:42Wow.
17:44I'm so happy.
17:46This is a course meal, right?
17:48Yes, it is.
17:50It's elegant.
17:52It's a crab.
17:54In Ubuka,
17:56only the living ingredients
17:58of Sanchi Chokusou
18:00are used for cooking.
18:04This time,
18:06the terrine is made
18:08with Zuigan from Hokkaido.
18:12Put a lot of Zuigan
18:14in the soup,
18:16and season it with
18:18the broth of Laos kombu and salt.
18:20Then,
18:22add the puree of
18:24red bean paste,
18:26crab miso from Zuigan,
18:28and a lot of caviar.
18:30Finally,
18:32put the crab jelly around it
18:34and it's done.
18:36It's the first time to be on TV.
18:38The menu is
18:40crab terrine.
18:42How does it taste?
18:46Let's eat.
18:48How should I eat this?
18:50Wow.
18:52It's like...
18:54It's like...
18:56It's like...
18:58It's like...
19:00Which one?
19:02Crab soup.
19:04It's like eating a crab.
19:06Wow.
19:08I can't believe it.
19:10It's really good.
19:12All the crab is in my mouth.
19:14All the crab is in my mouth.
19:16It's good.
19:18It's good.
19:20I'm glad I chose this restaurant.
19:22I'm glad I chose this restaurant.
19:24I'm glad my wish came true.
19:26Crab miso is good.
19:28Crab miso is good.
19:30Crab miso is good.
19:32Thank you.
19:34Thank you.
19:36I'll eat this as a side dish.
19:38I'll eat this as a side dish.
19:40I'll eat this as a side dish.
19:42He's not a good person.
19:44He's not a good person.
19:46He's eating dead things.
19:48He's eating dead things.
19:50He's eating dead things.
19:52Next,
19:54Ubuka's signature menu,
19:56fried shrimp.
19:58Ubuka's signature menu,
20:00fried shrimp.
20:02It's a famous restaurant in Michelin Guide.
20:04It looks like a wall.
20:06It looks like a wall.
20:08I made this with turtle shrimp.
20:10It's deep-fried shrimp.
20:12For this part,
20:14for this part,
20:16I used shrimp viscera.
20:18I used shrimp viscera.
20:20I used shrimp viscera.
20:22This has a signature menu.
20:24It's a signature menu.
20:26It's a signature menu.
20:28He fried the shrimp by using soy sauce,
20:30He fried the shrimp by using soy sauce,
20:32This is a Japanese-style sauce with the sweetness and richness of shrimp.
20:38It is wrapped in a roll at the tip of the fried shrimp.
20:42The secret to its success is a secret.
20:46Deep-fry the shrimp one by one in hot oil.
20:53The perfect amount of deep-frying that the sauce does not jump out is a craftsmanship that cannot be imitated elsewhere.
21:01The super popular fried shrimp.
21:03What does it taste like?
21:08It's pretty hot, so I'll eat it little by little.
21:10It's not that much to burn, is it?
21:12I'll eat it.
21:18There's a lot in there.
21:20You shouldn't have done that.
21:21It's a waste.
21:24It's hot, but it's delicious.
21:27There's a lot in there.
21:29I'll show you what's in there.
21:34Why did you drop it?
21:36It doesn't look delicious.
21:39It's beautiful, isn't it?
21:40It's beautiful, but it's amazing.
21:42I've never eaten a deep-fried shrimp like this.
21:46What is this?
21:51It's delicious.
21:52The batter is thin.
21:55The batter is thin?
21:57You didn't cheat with the batter, did you?
22:00It's delicious.
22:02I'll dip it in tartar sauce.
22:05Actually, this tartar sauce.
22:08Homemade soy sauce and egg.
22:21It's delicious.
22:23It's delicious.
22:25It's delicious.
22:27I've never eaten tartar sauce.
22:31This is interesting.
22:33There's a lot of things in there.
22:34You can eat it in various ways.
22:35It's not tartar sauce, is it?
22:37It's not tartar sauce.
22:38It's not the tartar sauce I know.
22:40It's not tartar sauce.
22:45Don't say yes when you say it's not tartar sauce.
22:48What is tartar sauce?
22:50It's like cream cheese.
22:52It's like a pepper in the cream cheese.
22:54I see.
22:56Mr. Joren.
23:00How do you eat this tartar sauce?
23:03After this, there's rice.
23:05If you put it on the rice and eat it, it'll taste better.
23:11It's a pepper.
23:12I'll put it on the rice.
23:14Thank you.
23:18While waiting for the rice to be cooked.
23:23Tsuchida Arita.
23:24I can't believe it now.
23:26It's the first time I've ever seen a young man who hasn't been pushed.
23:32We've been doing this for 32 or 33 years.
23:35I see.
23:36You've been doing it a lot, haven't you?
23:38It's been 32 or 33 years.
23:40I'm glad you're really popular.
23:42When I was on the show, the Tokyo show was about Neptune and Cream.
23:49I like cream.
23:52I like cream.
23:54We've done the cover of a comedy magazine together.
23:57I see.
24:00I was a bit cocky at that time.
24:02You were cocky.
24:03So, we all decided on our costumes.
24:05At that time, we were cool.
24:09But, we were naked.
24:12We were naked.
24:13Everyone was holding a rose.
24:16We were naked.
24:18We were hiding our nipples.
24:19It was a cover.
24:22I couldn't tell Shouji to take off his clothes.
24:25I agree.
24:27Shouji was wearing a tank top.
24:29He was wearing a pants.
24:30He was naked.
24:31He was naked and the cover of a magazine.
24:33That's terrible.
24:34I remember that we were on the show together.
24:41We were on the show together.
24:43But, we couldn't do it seriously.
24:46It was obvious.
24:48It was obvious.
24:49Finally, we decided to take off our clothes.
24:53We decided to take off our clothes.
24:55We decided to take off our clothes.
24:59We took off our clothes.
25:02We took off our clothes.
25:04We were in the rehearsal room.
25:06We were like, I can't take off my clothes today.
25:08I was talking about marriage.
25:11I was like, is marriage really okay?
25:13I was like, is marriage really okay?
25:15I was like, I'm not a human being who raises a child.
25:18I don't raise a child.
25:20I was talking about that.
25:22I was like, let's go back.
25:23But, the show was over.
25:26The show was over.
25:28Did they find out?
25:29It's amazing that they didn't find out.
25:31There were 5 people.
25:33Wow.
25:34It means that we didn't have many fans.
25:38And then,
25:39And then,
25:40Before the marriage,
25:41Before the marriage,
25:44Mikiti and Shoji were hiding.
25:47I like that story.
25:48I like that story.
25:49When they were dating,
25:50When they were dating,
25:51they were like a pet talk show.
25:54Mikiti was the first one.
25:56I have a dog.
25:57I have a dog.
25:58Shoji was the second one.
25:59Shoji was the second one.
26:00Yes.
26:01Sometimes,
26:03Sometimes,
26:04Shoji came from the other side.
26:06I have to pretend not to see it.
26:08But, the dog was like...
26:13It was on my leg.
26:16Shoji, you have to pretend not to see it.
26:18It's funny.
26:20I have to pretend not to see it.
26:24I made a copy.
26:30There is a wound.
26:32And then,
26:33And then,
26:34One Michelin star dish,
26:35One Michelin star dish,
26:37One Michelin star dish,
26:39One Michelin star dish,
26:41is on the menu.
26:48I'm confused.
26:49I'm confused.
26:55Tokyo Street Food Special
26:57Tokyo Street Food Special
26:584-night special
26:59A menu that will fill you up in just 10 minutes,
27:02Michelin's one star restaurant,
27:04Ubuka's special menu,
27:05Crab Takikomi Gohan, is now complete!
27:13C-C-Crabs are in it!
27:17The final course of the meal,
27:20is Hokkaido's Crab Takikomi Gohan.
27:24Crab broth, kelp, and crab shells,
27:29are used to make a flavorful broth.
27:34The broth is used to simmer the rice,
27:38until the flavor is fully absorbed.
27:42On top of the cooked rice,
27:44the crab meat,
27:47and crab miso are added.
27:50The exquisite Crab Takikomi Gohan is complete!
27:55How will it taste?
28:06This is...
28:08The broth is made from crab?
28:11Yes.
28:13It's crab broth.
28:14Right?
28:15The rice itself,
28:17has an elegant scent of crab.
28:20You can really taste the crab, even with just the rice.
28:23It's good.
28:24It's good as it is.
28:28It's like tartar sauce.
28:30If you leave it alone, it'll be gone.
28:34The tartar sauce...
28:35I'm adding it.
28:36You're adding it?
28:37Yes.
28:38I'm adding it.
28:44The tartar sauce...
28:46It changes to an adult's taste.
28:49The aftertaste is tartar sauce,
28:52and the scent is...
28:55If you add tartar sauce,
28:57it might taste stupid.
28:59Yes.
29:00It's different.
29:01It changes to an elegant taste.
29:02I understand why tartar sauce is creamy.
29:06It's really good.
29:08I like the scent of the tartar sauce.
29:12I want to have more rice.
29:14Me, too.
29:15Let's move on to the next place.
29:22If the main dish is not good, I won't eat it.
29:25That's right.
29:26It was delicious.
29:27I'll come back again.
29:29Thank you for the meal.
29:30Thank you.
29:31Thank you for the meal.
29:32The next stop is Yotsuya.
29:39They drive for about 30 minutes to go to Akihabara.
29:46What?
29:47Let's go to Akihabara.
29:48Akihabara?
29:49It's Yotsuya.
29:50It's supposed to be Yotsuya today.
29:53I wanted to show you around Yotsuya.
29:57Arita Teppei is addicted to ramen.
30:02I'm scared.
30:03I'm scared.
30:04Wait a minute.
30:05Is it popular in Akihabara?
30:06Yes, it is.
30:07Ramen is popular in Akihabara.
30:10Maybe so.
30:11I've never been there.
30:13I've always wanted to go there.
30:14Really?
30:15It's not easy to go there.
30:16Really?
30:17Really?
30:18Arita is not calm for some reason.
30:23Actually...
30:24I'm addicted to ramen.
30:29Arita is addicted to ramen.
30:36There is a ramen shop that he really wanted to go to in Akihabara.
30:42I can't go there normally.
30:44I can't go there normally.
30:45Really?
30:46If it's that shop.
30:48Maybe.
30:50If it's that shop.
30:52If it's that shop, wait a minute.
30:55I want to go there.
30:58You want to go there?
30:59What?
31:00I'm confused.
31:03I want to go there.
31:04Crab is delicious.
31:05I want to go there.
31:06I want to go there.
31:07I'm looking forward to it.
31:10There are many ramen shops in Akihabara.
31:12I went to Honda Ramen.
31:14I went to Honda Ramen.
31:16I ate that.
31:17I went to Aosuma Restaurant.
31:18I ate that.
31:19It's famous in Niigata.
31:22There are many ramen shops in Akihabara.
31:24If it's that shop, I haven't eaten there yet.
31:29However, the people who went there are very delicious.
31:34What kind of shop is it?
31:36Do you want to go to Chimu Don Don?
31:38Okinawan food.
31:39I can't say that I want to go there.
31:41Chimu Don Don is delicious.
31:43There is a special invitation from Ota Toran Higo.
31:45You can talk about Okinawa.
31:48And after this.
31:50Here it is.
31:51Is it here?
31:53It's like a dream.
31:55I'm glad I came here.
31:57It's a great TV.
31:59Arita loves ramen.
32:02She always makes a reservation at a popular ramen shop.
32:06There is a delicious ramen that has not been rubbed yet.
32:11It's delicious.
32:12It's delicious.
32:14I've never eaten it.
32:17Arita loves ramen.
32:21She always makes a reservation at a popular ramen shop.
32:25There is a delicious ramen that has not been rubbed yet.
32:33It's cute.
32:35Is it here?
32:36Yes.
32:37This is HOTATEBIYORI.
32:39It's on TV.
32:42So I can't go there.
32:45It's written here that it's a reservation.
32:47Is that so?
32:48Yes.
32:49Is it a ramen shop?
32:50It's a reservation at a popular ramen shop.
32:52You make a reservation in the morning.
32:54What time do you come?
32:56You make a reservation in the morning.
32:59How many hours does it take to make a reservation?
33:02If you can make a reservation, you have to wait two hours.
33:05If you make a reservation there, you have to come at 2 p.m.
33:09You have to make a reservation at 8 a.m.
33:11You have a teacher.
33:13Did your teacher give you a chance?
33:15My teacher told me not to come here because I wanted to do it on my own show.
33:23What are you going to do?
33:24I will go.
33:26He gave me a chance in front of me.
33:28It's better to take Akasaka than Odaiba.
33:30That's right.
33:31That's not what I mean.
33:32He betrayed me.
33:33Let's go.
33:35I'm glad I made a reservation at the end.
33:38I've never made a reservation.
33:40Welcome.
33:44Thank you very much.
33:45I'm glad I made a reservation.
33:46He is cute.
33:47I'm glad I made a reservation.
33:49I'm glad I made a reservation.
33:51The TV is amazing.
33:52Thank you for giving me a chance.
33:56I'm glad I made a reservation.
33:58I'm glad I made a reservation.
34:01This is a very popular ramen shop that was selected as one of the 100 most popular ramen shops in the world in just 10 months.
34:09HOTATE BIYORI.
34:13For example, it's raining heavily on this day.
34:17Look at the line.
34:22There are a lot of menus that you want to eat.
34:27As the name suggests, HOTATE is famous here.
34:31And this is TSUKEMEN.
34:33Is it TSUKEMEN?
34:34Yes, it's famous.
34:35It's a so-called kelp water TSUKEMEN.
34:37You don't know what kelp water TSUKEMEN is, do you?
34:39This is a very popular TSUKEMEN in the ramen world.
34:44This is very interesting.
34:46The signboard menu is HOTATE's kelp water TSUKEMEN.
34:51It's a very popular shop, so it's very popular in the media.
34:58In fact, there is a popular menu that is rarely introduced on TV.
35:04This is SHIORAMEN, which is eaten by regular customers.
35:10But two days ago, I ate it with a banana sandwich.
35:16Before I came here, I ate SHIORAMEN with a banana sandwich.
35:19It's the same song.
35:21That's right.
35:22So there is a spy in this.
35:24That's right.
35:27Tsuchida and MIKITTY eat HOTATE's kelp water TSUKEMEN on the signboard menu.
35:37Alita has only been on TV once.
35:41They order SHIORAMEN, which is eaten by regular customers.
35:46They order SHIORAMEN, which is eaten by regular customers.
35:51While waiting for the ramen, the children of the entertainers wonder if they will be admired by the entertainers in the future.
35:59They confess to their parents for the first time.
36:05Do you have a favorite child?
36:09I like KIMETSU.
36:12Do you like K-POP?
36:14My daughter likes K-POP.
36:16How old is your daughter?
36:18She is 8 years old.
36:19She is in the third grade of elementary school.
36:21She must like K-POP.
36:23She dances to K-POP.
36:27What is that?
36:29It's a song called MAGNETIC by AILIT.
36:34Two old men are dancing to K-POP.
36:37It's a very popular song.
36:39Are you talking about KARA?
36:40No.
36:43I'm getting older.
36:46Are you a boy or a girl?
36:47I'm a boy, a girl, and a girl.
36:49Are you an older brother?
36:50That's right.
36:51Do you play sports?
36:52I'm in the kendo club now.
36:54I joined the kendo club in junior high school.
36:57Do you want to be an entertainer?
36:59I don't want to be an entertainer at all.
37:01Do you want to be an old woman?
37:02I don't want to be an old woman.
37:03When I was in elementary school, I was told to say that I wanted to be an entertainer.
37:10I was told that I wanted to be an entertainer.
37:12I was told that I wanted to be an entertainer.
37:16I was told that I wanted to be an entertainer.
37:21My children also had a sense of humor.
37:25My son was in the final year of elementary school.
37:28When I was called my name, everyone said something big.
37:31For example, when I was in junior high school, I became a baseball player.
37:36I wondered what my son would say.
37:37I was told that I wanted to be a great TV host.
37:41I was told that I wanted to surpass my father.
37:44My father is HINA.
37:46I was told that my son was a host.
37:48I was told that my son was trying to make fun of me.
37:50I was told that my son would be crushed on TV.
37:53Do you have any children?
37:55What do you want your children to be?
37:58What is your ideal child?
38:00Do you want your children to be a woman?
38:01I want my children to be a woman.
38:02That's cute.
38:03I want my children to be a man who is a father.
38:05I want my children to be a man who hugs me.
38:07I want my children to be a man who is like UETA AYA.
38:11I think so.
38:13UETA AYA came to my program the other day.
38:17She showed me a picture of her when she was a child.
38:19It was completely different.
38:22It's like a salad bread.
38:24Was it completely done?
38:25It was completely done.
38:26I thought it was impossible to be an entertainer.
38:30I don't know.
38:31I think it's not just visual.
38:33I think it's a talent.
38:35I started to do things that make people laugh.
38:39When I was three years old, I did the same thing.
38:44I hit my head and said it hurt.
38:46I did something like that.
38:49I like to make people laugh.
38:55That's your DNA.
38:56Is it my DNA?
38:59I feel relieved when I laugh.
39:02I feel relieved when I laugh.
39:03I'm like this.
39:05I'm like this.
39:08That's a never-ending story.
39:10That's a never-ending story.
39:12Do your children get angry?
39:14Yes.
39:15I see.
39:16They don't say hello.
39:18That's right.
39:19They don't say thank you.
39:21I dry my children's hair.
39:23When the program is over, I say thank you.
39:26That's scary.
39:28I say thank you.
39:30I say thank you when I get in the car.
39:34That's a great greeting.
39:35It's like a military.
39:37Thank you for waiting.
39:40It's beautiful.
39:41Do you know what this is?
39:42It's a pickled noodle.
39:45Ramen Mania is praised for being the most delicious.
39:50The noodles are pickled in kelp water.
39:53It's called scallop pickled in kelp water.
39:59The sauce is a special salt sauce.
40:03Scallop seasoning oil and homemade scallop extract.
40:08Add baby scallops, homemade wonton and tsukune.
40:15Add hot scallop broth.
40:20The noodles are made by Shinise Seimenjo.
40:23It's a specialty of Mikawaya Seimen.
40:27It's Hokkaido brand flour.
40:29It's 100% spring-like and has a chewy texture.
40:36The toppings are pork and chicken.
40:38There are two kinds of char siu.
40:41The noodles are Komatsuna and a half-boiled egg.
40:47Then, put the thick scallops of Hokkaido Sarfutsumura.
40:56Finally, add rausu kelp, gagome kelp and dried sardine.
41:03Then, pour the thick kelp water and it's done.
41:10It comes with bonito flake and truffle oil.
41:16The signboard menu is scallop pickled in kelp water.
41:19How does it taste?
41:22First, slurp the noodles.
41:32It's good.
41:33It's good.
41:35This is the first step.
41:36It's not that thick yet, right?
41:38It's not.
41:39If it's not good, I'll eat all of it.
41:42It's good enough.
41:44I can feel the kindness of the noodles.
41:45Next is bonito flake.
41:47Put a little bit of bonito flake on the noodles.
41:53Please try the bonito flake.
41:58You look like you want to eat it.
42:00My mouth was open.
42:02It's rare to be eaten with chopsticks.
42:07It's good.
42:08Next is wasabi and herb dill.
42:11What is this?
42:13I feel like I'm eating Italian food.
42:15The noodles will be gone.
42:17There are many ways to enjoy it before eating the noodles.
42:23The herb dill is good, too.
42:26It doesn't look like ramen.
42:28It's hard to find it in a ramen restaurant.
42:30I'll try the sauce.
42:32Here it is.
42:33Can I dip it in the sauce?
42:42It's a taste that I've never had before.
42:46The sauce is good, too.
42:49I don't need dinner anymore.
42:52It's like a full course meal.
42:54There are many different flavors.
42:56The noodles will be gone while I'm doing this.
43:00Are you still eating?
43:03I can't stop eating.
43:05It's time to eat.
43:07After this.
43:08Thank you for waiting.
43:10It looks delicious.
43:11The famous salt ramen is served.
43:18I've never had it before.
43:20It's really good.
43:25What is the famous salt ramen?
43:31Thank you for waiting.
43:32It looks delicious.
43:34It's salted scallops.
43:36The noodles are beautiful.
43:41This is the salted scallops that regular customers order.
43:49This is a special sauce with three kinds of salt.
43:54This is a sauce with a concentrated taste of seafood, such as sea urchin, dried bonito, and bonito flakes.
44:02The noodles are special.
44:04The soup is easy to mix.
44:06The noodles are thin and straight.
44:10The toppings are green onions, komatsuna, and yuzu.
44:12This is a paste of mackerel.
44:20This is a salted scallop.
44:26This is a baby scallop.
44:31It's done.
44:33This is a popular menu of salted scallops.
44:37How does it taste?
44:41The salted scallop is a soup called animal off.
44:45It's a soup for animals.
44:46I don't use it at all.
44:48I don't use char siu for ramen.
44:50So, I use another plate.
44:52I use Japanese basil to change the taste.
44:55If you don't like the smell of Japanese basil, you can change the taste.
44:58I'll enjoy it.
45:01I'll enjoy it.
45:07This is delicious.
45:10The scallop is strong.
45:11This is a seafood-based salted ramen.
45:15But the scallop is stronger.
45:19I'm glad.
45:20I'll say it in a low voice at the end.
45:23This is an elegant taste.
45:26This is an elegant taste.
45:30I can't hear the taste.
45:32He's talking with all his might.
45:34I shouldn't speak loudly.
45:36The noodles are thin.
45:38I forgot to change the taste.
45:45I've never eaten this before.
45:47I'm serious.
45:49Do I add this?
45:51That's right.
45:53This is great.
45:54He's kind.
45:59Is this a Japanese basil?
46:01Yes, it is.
46:02It's a genovese.
46:03This is great.
46:05I can feel the taste of Japanese basil.
46:09This is great.
46:10I feel like I'm eating pasta.
46:13This is the ramen.
46:16This is the pasta.
46:18This is elegant.
46:19There are various flavors.
46:20Let's wrap this up.
46:21Wait a minute.
46:22What do you mean?
46:24Wait a minute.
46:25Arita is still eating this.
46:27Do you have anything to say to Nicky?
46:30I don't have anything to say to him.
46:31Please say something to Nicky.
46:34Well.
46:35Shoji says,
46:36Nicky.
46:39There is a ballad version.
46:43I don't know what version it is.
46:45It's a shout version.
46:46Is it a shout version?
46:47Yes, it is.
46:48It's a ballad version.
46:49If you say,
46:50Nicky,
46:51I'll give you a ballad version.
46:57Please don't rub it.
47:00I'll never do it again.