ソレダメ！ ～あなたの常識は非常識！？～ 2024年9月11日 最強コスパ女性人気No.1回転ずし＆秋の最新100円グッズ
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00:00:00It's a hot topic in the rotating sushi industry of all military and military offices.
00:00:05I've been to a lot of famous restaurants, but...
00:00:09I only come here.
00:00:11It's more delicious as a sushi restaurant.
00:00:16That is...
00:00:18Lobe, which has 174 stores all over the country.
00:00:25The rotating sushi industry is gaining first place one after another, such as price satisfaction and repeat rate.
00:00:32Lobe's...
00:00:34A large survey of the six reasons why regular customers repeat.
00:00:39In addition, you can line up at the shopping mall now.
00:00:44The rotating sushi, which is specialized for grilling, has appeared.
00:00:48This is delicious.
00:00:51And...
00:00:52It's cheap and delicious.
00:00:56Such a shop is the one that captivates customers.
00:01:00Famous restaurants in my town, which are loved by regular customers, appear one after another.
00:01:06I came here when I was 70 years old.
00:01:09I'm a local, so I've been here since I was a kid.
00:01:12I've been here for a long time.
00:01:15This is the main store in Hiroshima.
00:01:17Everything else is fake.
00:01:20How long have you been here?
00:01:22About 20 years.
00:01:23Do you remember?
00:01:24About 30 years.
00:01:27Do you come here often with your family?
00:01:30We do.
00:01:31We do.
00:01:38Today's guests are here.
00:01:40Nice to meet you.
00:01:44Last time, Mr. Shiraishi came here with the project of Ibaraki Tourism Embassy.
00:01:49Do you have any recommendations for Ibaraki?
00:01:53I recommend a cafe called NAGISA COFFEE in Mito City.
00:02:01It's famous for its raw pasta.
00:02:03It opened this year.
00:02:05It's very kind to children.
00:02:08It looks easy to say.
00:02:10When you go out, there is a white sandy beach.
00:02:14You can play in the sand.
00:02:19It's a great restaurant.
00:02:22There is also a renewed meal.
00:02:25You can eat a renewed meal.
00:02:29Is it a renewed meal?
00:02:31I think it's better to eat something that looks good for digestion.
00:02:35I'm trying to eat a lot these days.
00:02:39This is a special episode to investigate the taste of autumn.
00:02:42First of all.
00:02:44Everyone loves chestnuts.
00:02:49Chestnuts are very soft.
00:02:52It's a chestnut rice that you can't get enough of.
00:02:57It's moist and sweet.
00:02:59It's chestnut shibukawa.
00:03:03Chestnut sweets are also popular with women.
00:03:09Chestnuts have a wide range of dishes and are nutritious.
00:03:13It is one of the tastes that represent autumn.
00:03:17However, it is troublesome to cook at home.
00:03:22It takes a long time to cook chestnuts.
00:03:26So.
00:03:29He knows how to eat chestnuts.
00:03:36He went to Ibaraki Prefecture.
00:03:41Ibaraki Prefecture is the largest chestnut producer in Japan.
00:03:48It is the largest chestnut producer in Japan.
00:03:55The main production areas are Kasama City, Kasumigaura City, and Nishioka City.
00:04:02He investigates chestnut knowledge.
00:04:08Everyone, please tell me chestnut knowledge.
00:04:12I know a lot.
00:04:14He went to Kasama City.
00:04:18He investigates popular chestnut sweets.
00:04:24The three people who came to the park to take a walk told him the important information.
00:04:31There is a chestnut shop called Gladiel in Kasama.
00:04:38It has a strong chestnut flavor.
00:04:41It's like chestnut.
00:04:43Gliel is in front of Kasama Station.
00:04:47It's fashionable.
00:04:49He is particular about seasonal food in Ibaraki Prefecture.
00:04:52More than half of the products are chestnut sweets.
00:04:56He is particular about popular chestnut sweets.
00:05:01He won a gold medal in the national confectionery exhibition.
00:05:05Chestnut sweets are also popular.
00:05:09Next, this man recommended.
00:05:15If you go to Nishiobiyasuko in Kasama Station, you can find chestnut sweets.
00:05:20There are so many people that you can't get in.
00:05:24This shopkeeper also recommended.
00:05:27There is a wagon called chestnut thread in Kasama Station.
00:05:33The wagon is always in line.
00:05:36Chestnut thread in Kasama Station.
00:05:41What is the popular product?
00:05:43Chestnut thread in Kasama Station.
00:05:46Chestnut thread in Kasama Station.
00:05:53Chestnut thread in Kasama Station.
00:06:00Next, this man recommended.
00:06:10This is a sweet called GYU.
00:06:14This is a sweet with only chestnut and a little sugar.
00:06:19It has a lot of chestnut flavor and sweetness.
00:06:25That's why it's called GYU.
00:06:28That's why it's called GYU.
00:06:31It's tight.
00:06:33This is chestnut.
00:06:35This is GYU.
00:06:37This is more GYU than I imagined.
00:06:40This is very delicious.
00:06:45Next, we will investigate the useful chestnut knowledge at the chestnut shop.
00:06:58There is a chestnut.
00:07:02This is the first villager.
00:07:04We meet the first villager.
00:07:12Excuse me.
00:07:14This is TV TOKYO.
00:07:16Can I talk to you for a moment?
00:07:20I don't want to.
00:07:23Can I talk to you?
00:07:25What do you want to talk about?
00:07:27I want you to tell me the useful chestnut knowledge.
00:07:31Wait a minute.
00:07:33Wasn't there anyone there?
00:07:35Wait a minute.
00:07:39This is TV TOKYO.
00:07:41Hello.
00:07:44I want you to tell me the useful chestnut knowledge.
00:07:48The way to make it sweet is to put it in the refrigerator.
00:07:52It's easy to make.
00:07:55It is said to make it cold and increase the sweetness.
00:08:00Refrigerator.
00:08:01How long do you put it in?
00:08:03About seven days.
00:08:05I put it in for a month.
00:08:08I want to put it in for a month.
00:08:10That's a long time.
00:08:12Furthermore.
00:08:16We ask the father who hunts grass.
00:08:22This is TV TOKYO.
00:08:24Can I talk to you for a moment?
00:08:27Can I talk to you for a moment?
00:08:29I'm sorry.
00:08:34I want you to tell me the useful chestnut knowledge.
00:08:38The useful chestnut knowledge.
00:08:40Soak it in water for a while.
00:08:42Then microwave it for a while.
00:08:46Boil it for a while.
00:08:48It's easy to peel.
00:08:50I don't like the skin.
00:08:52I do that at home.
00:08:53I ate it this morning.
00:08:55What did you eat this morning?
00:08:58Peel only the skin and leave the core.
00:09:01Fry it in oil.
00:09:03The core of the skin is peeled off.
00:09:06Then you can eat it deliciously.
00:09:08Is it like deep-fried food?
00:09:10That's right.
00:09:12It's easy and delicious.
00:09:15Boil it and cut it in half.
00:09:19Remove the inside.
00:09:21Make it into a paste and use it for various things.
00:09:25Add water and sugar to make a paste.
00:09:28Apply it to bread and eat it.
00:09:30This is the chestnut knowledge of his father.
00:09:35The next place is a direct sale shop.
00:09:40It seems that a lot of chestnuts are on sale.
00:09:45I made this chestnut chestnut.
00:09:48I peeled it off.
00:09:50It's beautiful.
00:09:52It's beautiful, isn't it?
00:09:53Peel this chestnut.
00:09:56Peel the core.
00:09:58You can make chestnut rice, chestnut paste, etc.
00:10:07Do you know how to peel chestnuts?
00:10:13Chestnut boys are on sale now.
00:10:18This is a chestnut-only pair of scissors.
00:10:21It's called chestnut boys.
00:10:23It costs 3190 yen.
00:10:26You do it like this.
00:10:31This pair of scissors is a must-have item in many households in the local area.
00:10:36That's why it's so popular at this time of year.
00:10:41You're great.
00:10:43This is how you do it.
00:10:49Excuse me.
00:10:53Next, they discover a couple who are farming.
00:10:58I'm from TV Tokyo.
00:11:00Can I talk to you for a moment?
00:11:03I'm from TV Tokyo.
00:11:05I'd like you to teach me some useful chestnut knowledge.
00:11:13That's why I'm here.
00:11:15Chestnut?
00:11:17Hey!
00:11:19It's a chestnut dish.
00:11:21Some people boil chestnuts in hot water for 5 minutes.
00:11:28I see.
00:11:30It looks like this.
00:11:32It's round, isn't it?
00:11:34From the back.
00:11:37Even more?
00:11:39You can also use brandy from Shibukawa Miura.
00:11:42That's expensive.
00:11:44There's brandy from Shibukawa Miura.
00:11:46I like that better.
00:11:50Next, they ask the father who's harvesting chestnuts for chestnut knowledge.
00:11:55Excuse me.
00:11:56I'm from TV Tokyo.
00:11:58Can I talk to you for a moment?
00:12:00What is it?
00:12:01I'd like you to teach me some useful chestnut knowledge.
00:12:05I see.
00:12:07You can ask my mother.
00:12:12Hello.
00:12:13Hello.
00:12:14I'd like you to teach me some useful chestnut knowledge.
00:12:18We usually boil chestnut rice and eat it.
00:12:24You boil it and eat it?
00:12:25Yes.
00:12:26It's called yokan.
00:12:27Yokan?
00:12:28It's chestnut yokan.
00:12:30You make chestnut yokan?
00:12:32Yes, we do.
00:12:34Try it.
00:12:35Thank you very much.
00:12:40It looks delicious.
00:12:41How do you make chestnut yokan?
00:12:43We boil chestnuts with a light taste.
00:12:47We boil the chestnuts in azuki beans.
00:12:53When the chestnuts melt, we pour it into a cup.
00:12:58We just put the chestnuts in there.
00:13:01That's how we make it.
00:13:03Is that all?
00:13:04Yes.
00:13:05It's pretty easy.
00:13:06It's easy.
00:13:07It's easy.
00:13:08It's easy.
00:13:09It's easy.
00:13:10It's easy.
00:13:11From now on, it's a simple chestnut recipe taught by a chestnut expert, a chestnut farmer.
00:13:18We visited Ichinosawa Chestnut Farm in Kasumigawara City, which has a lot of chestnut farms,
00:13:23and has been running for over 100 years.
00:13:27Chocolon is cute.
00:13:29The fourth generation is Mr. Hajime Ichinosawa.
00:13:34Chestnuts are sweet and of high quality.
00:13:43Currently, he is growing 10 kinds of chestnuts according to the season.
00:13:48There are so many kinds.
00:13:50What kind of food does the chestnut farmer eat?
00:13:55What's the first dish?
00:13:57I'm going to make grilled chestnuts.
00:14:00Grilled chestnuts?
00:14:01Yes.
00:14:02I see.
00:14:03The first dish he will teach us is grilled chestnuts.
00:14:06It's easy to make at home.
00:14:11All you need are chestnuts.
00:14:16Let's start cooking.
00:14:20If you don't make a cut in the chestnut, it will burst.
00:14:26So, make a cut with a knife.
00:14:28Okay.
00:14:30You can do it anywhere if it's easy to make a cut.
00:14:35After making a cut, wrap it one by one with kitchen paper soaked in water,
00:14:41and wrap it with aluminum foil.
00:14:45Then, bake it in the oven.
00:14:49He will bake it in a preheated 180 degree oven for 40 minutes.
00:14:56Is it done?
00:14:57Yes, it's done.
00:14:59How does it look like?
00:15:00Yes.
00:15:04It's easy to break if you put strength in the vertical direction.
00:15:09It's done.
00:15:11This is all you need to make grilled chestnuts.
00:15:19What's the next dish?
00:15:22I'm going to make chestnut potage.
00:15:25Chestnut potage?
00:15:26Yes.
00:15:27I highly recommend it.
00:15:31What will he teach us?
00:15:34I'm looking forward to the coming season.
00:15:36Warm chestnut potage.
00:15:40The ingredients are chestnuts, celery, onions, and milk.
00:15:48Let's start cooking.
00:15:52First, melt the butter.
00:15:54Fry the chopped onions and celery.
00:16:00When the onions are cooked to a certain extent,
00:16:03put the grilled chestnuts in the middle.
00:16:11It is said that using grilled chestnuts will remove moisture and give sweetness.
00:16:17Of course, you can also use boiled chestnuts or steamed chestnuts.
00:16:22When the onions become soft,
00:16:25add the consomme soup until it covers the ingredients.
00:16:33Once it boils on high heat,
00:16:36simmer on medium heat for 10 minutes.
00:16:41Chestnut sweets are popular these days.
00:16:43Did they have a big impact?
00:16:45That's right.
00:16:46Ten years ago, they didn't sell even for 100 yen per kilogram.
00:16:49What about now?
00:16:50It depends on the variety, but they sell for about 2,000 yen.
00:16:54That's 20 times the price.
00:16:57That's right.
00:17:01After 10 minutes, crush the ingredients with a hand blender to make it smooth.
00:17:08No need to season with salt and pepper.
00:17:12Add milk and heat it lightly.
00:17:17Finally, add fresh cream and sprinkle with dried parsley.
00:17:24It's done.
00:17:28It looks delicious.
00:17:30I'm looking forward to the next season.
00:17:32The chestnut potage is ready.
00:17:36It tastes like potage.
00:17:38It's like mushrooms.
00:17:40It's delicious.
00:17:41It's delicious.
00:17:44It's delicious.
00:17:45It's delicious.
00:17:46The taste is different because it's grilled chestnuts.
00:17:51The sweetness is just right.
00:17:55Chestnuts have been eaten since the Jomon period.
00:18:00They ate chestnuts before eating rice.
00:18:04How did they eat such a hard chestnut?
00:18:07I feel nostalgic when I hear that.
00:18:12The Jomon period is not the level of nostalgia.
00:18:16The taste of autumn is special.
00:18:18What's next?
00:18:22This year's saury is cheap.
00:18:26I want to meet such a saury.
00:18:31Hello, I'm Ryuji Ryouji.
00:18:34He is the president of In Japan, the representative of cooking recipes.
00:18:38He is a culinary researcher who is now in Japan.
00:18:41His name is Ryuji.
00:18:44He will teach Ryuji how to make a simple recipe using the taste of autumn.
00:18:51This time, I will make AHIJODON using saury.
00:19:00It's very easy for me to make.
00:19:07Ryuji's recipe using the taste of autumn is very easy.
00:19:12This is AHIJODON using saury.
00:19:16Let's start cooking.
00:19:19The ingredients to be prepared are saury, onions, and garlic.
00:19:27First of all, prepare the ingredients.
00:19:31First, cut off the back of the garlic and crush it.
00:19:37Do you use a frying pan?
00:19:40Yes.
00:19:41AHIJODON is not that difficult.
00:19:45Cut the saury into small pieces and put it in the frying pan.
00:19:51Next, prepare the saury.
00:19:56Cut off the head of the saury.
00:20:01Cut off the belly of the saury.
00:20:04Rinse the saury with running water.
00:20:08This is the important point.
00:20:12If you wash the saury well, it will smell.
00:20:18If you wash the saury well, it will be delicious.
00:20:21Next, cut the saury into small pieces and put it in the frying pan.
00:20:32This is done.
00:20:34If you don't have time, you can cut the saury into small pieces.
00:20:37After cutting off the back of the saury, cut off the belly of the saury.
00:20:41Cut the saury into three equal parts.
00:20:45Of course, you can also buy saury at the supermarket.
00:20:51Add salt and black pepper to the saury.
00:20:55This will remove the smell of the saury.
00:20:58The saury is soft, so please be careful not to burn it.
00:21:03This is the end of the preparation.
00:21:06It's time to cook.
00:21:09Add 1 cm of olive oil to the pan and heat it.
00:21:14When the garlic is browned, reduce the heat to low heat.
00:21:20AHIJODON is not fried, but boiled.
00:21:25It's like boiling in oil.
00:21:29Add the saury with salt and pepper.
00:21:37Spread the saury on one side of the frying pan.
00:21:42The saury is soft, so it cooks quickly.
00:21:46When the saury is cooked, it looks good.
00:21:51When the saury is cooked for about three minutes, it is ready.
00:21:56Add parsley to the saury.
00:22:00AHIJODON is ready.
00:22:04Put the sliced onion on the rice.
00:22:09Put the saury on the rice.
00:22:12Add soy sauce.
00:22:15It looks delicious.
00:22:18AHIJODON with saury is ready.
00:22:24AHIJODON with saury is ready.
00:22:33How does it taste?
00:22:36This is delicious.
00:22:38The saury is soft.
00:22:41The saury has a deep taste because it is fried with olive oil.
00:22:44I can't eat this without saury.
00:22:49How does AHIJODON with saury taste?
00:22:52This is konnyaku.
00:23:00This is a Japanese-style dish.
00:23:04This is a dish that can only be made with konnyaku.
00:23:07This is called kamerari konnyaku.
00:23:10This is good for snacks and side dishes.
00:23:15RYUJI's recipe uses konnyaku.
00:23:19This is a high-priced dish.
00:23:21This is kamerari konnyaku.
00:23:24Let's start cooking.
00:23:28The ingredients are konnyaku.
00:23:35First, prepare the ingredients.
00:23:39Konnyaku is boiled once to remove the smell.
00:23:44What does RYUJI do?
00:23:47Konnyaku is boiled in water.
00:23:50Our water temperature is 42 degrees.
00:23:53Konnyaku can be washed in lukewarm water of about 42 degrees.
00:23:56Konnyaku can be washed in lukewarm water of about 42 degrees.
00:23:59I cut the konnyaku to make it taste better.
00:24:04I cut the konnyaku into a square.
00:24:12This makes the konnyaku easier to absorb the taste.
00:24:20I cut the konnyaku into a square.
00:24:24I cut the konnyaku in the middle.
00:24:26I cut the konnyaku into a thin slice.
00:24:31I cut the konnyaku into a thin slice.
00:24:35This makes the konnyaku easier to absorb the taste.
00:24:38I cut the konnyaku into a thickness of about 3 mm.
00:24:43This completes the preparation.
00:24:47I put sesame oil in a heated frying pan.
00:24:51I put konnyaku in the frying pan.
00:24:53I sprinkle a pinch of salt.
00:24:57I fry the konnyaku until the konnyaku is browned.
00:25:01Do you know why this is called KAMINARI KONNYAKU?
00:25:07The reason is. . .
00:25:09Please listen to this sound.
00:25:16This sound is called KAMINARI KONNYAKU because it sounds like thunder.
00:25:27I fry the konnyaku for a long time.
00:25:31This is to remove the moisture from the konnyaku.
00:25:35If you don't do this, the taste won't be good.
00:25:40After frying for about 5 minutes. . .
00:25:44Do you know what this is?
00:25:48This is a little burnt.
00:25:52This makes the konnyaku easier to absorb the taste.
00:25:58When the konnyaku is browned, season it.
00:26:04I season this for the first time.
00:26:08I add white soup stock.
00:26:13I add soy sauce.
00:26:17I add red pepper and stir-fry.
00:26:22When the konnyaku absorbs all the moisture, it's done.
00:26:27It's easy, but it's delicious.
00:26:33When the moisture is gone, serve it on a plate.
00:26:38I sprinkle bonito flakes on it.
00:26:43This completes the KAMINARI KONNYAKU.
00:26:48This is delicious.
00:26:50This is KAMINARI KONNYAKU made with konnyaku.
00:26:58How does this taste?
00:27:05This is delicious.
00:27:08This is different from the konnyaku I usually eat.
00:27:11This has a strong taste.
00:27:13This is a little burnt, so the texture is different.
00:27:16This is a little burnt.
00:27:19This is like meat.
00:27:25Tonight is the latest and strongest 100 yen goods festival in autumn.
00:27:31DAISO, which has the largest number of products in Japan.
00:27:36DAISO will announce the top 12 products recommended by the master.
00:27:44What will he introduce?
00:27:47I will introduce the latest and strongest 100 yen goods.
00:27:56SHIGE-P is buying more than 1,000 items a year.
00:28:01DAISO is buying more than 1,000 items a year.
00:28:03DAISO is buying more than 1,000 items a year.
00:28:09First is the 12th product.
00:28:12I found it.
00:28:15This is a colander.
00:28:20This is a convenient colander for making noodles.
00:28:25This can be folded by hand.
00:28:31This is amazing.
00:28:33This is a stainless mesh colander that can be folded.
00:28:38This can be folded by hand.
00:28:41This can be stacked on other bowls.
00:28:43This can be stored in various places.
00:28:47This has an additional function.
00:28:51This can be removed.
00:28:56This can be used as a normal colander.
00:28:59It's easy to wash.
00:29:03DAISO is buying more than 1,000 items a year.
00:29:05This is the latest and strongest 100 yen goods festival in autumn.
00:29:08Next is the 11th product.
00:29:12I found it.
00:29:15This is a folder.
00:29:17This is like a storage folder for stationery.
00:29:24This is a folder that can be stored in the refrigerator.
00:29:27However, this is only for food.
00:29:29I have two folders.
00:29:32This is a 100 yen goods quiz.
00:29:36What is this folder for?
00:29:40Please answer.
00:29:42What is this?
00:29:45This can be used to store natto.
00:29:53What is the correct answer?
00:29:56This is natto.
00:29:59This is amazing.
00:30:02This is a folder for storing natto.
00:30:07This is amazing.
00:30:08This is a folder for storing natto.
00:30:14This is a three-pack set of natto.
00:30:19After eating one, the other two are stored in the refrigerator.
00:30:24One day this happened.
00:30:30If you put this folder in this dead space in the refrigerator, you can easily store natto like this.
00:30:38You can take it out immediately.
00:30:41In addition, it is very convenient because it can be used for various purposes.
00:30:49This is the latest and strongest 100 yen goods festival in autumn.
00:30:55What is the 10th item?
00:30:57This product.
00:31:01This is a polyethylene glove.
00:31:07Polyethylene gloves are used for cleaning.
00:31:11However, if you take it out of the box, you will get more than the number you need.
00:31:19This is annoying.
00:31:23This is a polyethylene glove that can be used with a hook.
00:31:31As the name suggests, this can be used with a hook.
00:31:36The point is here.
00:31:39There is a sewing machine in the area around the wrist of the glove.
00:31:44If you pull the sewing machine when using it, you can easily remove it.
00:31:49This contains 100 pieces.
00:31:51You can hold it in both hands for more than a month.
00:31:54This is a cost-effective glove.
00:31:58This is the latest and strongest 100 yen goods festival in autumn.
00:32:03What is the 9th item?
00:32:09This product.
00:32:11I use this very conveniently at home.
00:32:15This is a product that is very useful in the kitchen.
00:32:19This is a 100 yen goods quiz.
00:32:23Do you know how to use this kitchen goods?
00:32:28KASUGA, please answer.
00:32:30I think this can be used with a hook.
00:32:33This can be used with a hook.
00:32:35What is this?
00:32:37This is a hot pot lid.
00:32:41What is the correct answer?
00:32:44This is a hot pot lid.
00:32:47This is a hot pot lid.
00:32:49This is made of rubber, so it is difficult to convey heat.
00:32:52If you put a hot pot lid on it, it won't be hot.
00:32:57This is the point.
00:33:02When carrying a hot plate, a cloth-like mitten is surprisingly bulky.
00:33:09In addition, when carrying a plate, food stains may be attached to it.
00:33:16This can be solved by using a mug tool.
00:33:22This can be washed with water because it is made of rubber.
00:33:27In addition, there is a magnet on the back.
00:33:30This can be used when you want to use the refrigerator.
00:33:37This is the latest and strongest 100 yen goods.
00:33:42This is the 8th place.
00:33:46This product looks like a common hanger.
00:33:51However, it has a revolutionary function.
00:33:55This is a kitchen hanger that can be used with kitchen paper and towels.
00:34:04This is a 100 yen goods quiz.
00:34:08What is the revolutionary function of this hanger?
00:34:12Mr. KOYABU, please answer.
00:34:15This doesn't look like a hanger.
00:34:20This can be used like this.
00:34:22This can be used like this.
00:34:26What is the correct answer?
00:34:28This hook can be used vertically and horizontally.
00:34:41This is the revolutionary point.
00:34:45For example, if you set the hook vertically, you can hang kitchen paper under the shelf.
00:34:53In addition, this can be used as a towel hanger.
00:34:58There are various uses for this.
00:35:01I put a plastic bag here and use it as a trash can.
00:35:14This is the latest and strongest 100 yen goods.
00:35:19What is the 7th place?
00:35:24This product.
00:35:27This is a sponge holder that can be used in the kitchen.
00:35:33This can be used vertically and horizontally.
00:35:40This is a vertical sponge holder.
00:35:45This can be used as a towel hanger.
00:35:49This can be used vertically and horizontally.
00:35:54In addition, this has a plus one function.
00:35:58This can adjust the width of the part where the sponge is sandwiched.
00:36:03This can be sandwiched with any thickness of sponge.
00:36:07This is a sponge used for cleaning.
00:36:12This product.
00:36:15This is a diamond scale.
00:36:18This is a sponge that removes the scales of the mirror.
00:36:23This has evolved and added a certain ingredient.
00:36:30This is a 100 yen goods quiz.
00:36:34What is the ingredient that was added to this scale?
00:36:39First, please answer.
00:36:41This is a difficult question.
00:36:43What is the ingredient that was added to this scale?
00:36:48This is vitamin C.
00:36:53What is the correct answer?
00:36:56This is an acid.
00:36:58This is an acid.
00:37:00This can remove the scales of the mirror.
00:37:05This is an important point.
00:37:08Scales are minerals such as calcium and magnesium contained in water.
00:37:15This is alkaline.
00:37:17In order to remove this, the opposite acid is effective.
00:37:22This is an acid.
00:37:26Acid is contained in the water ball-shaped part of this sponge.
00:37:32When this is wet, the acid melts and removes the scales.
00:37:37This is amazing.
00:37:39Just rub it a little.
00:37:42As you can see, the scales are clean.
00:37:47This is amazing even though it costs 100 yen.
00:37:51Moreover, this can be attached to the mirror.
00:37:55You can clean it when you take a bath.
00:37:58This is also a convenient product.
00:38:01This is a popular product.
00:38:03This is the most popular product in autumn.
00:38:07What is the sixth item?
00:38:09This is it.
00:38:13This is a peeler.
00:38:16When you turn this, you can see a lot of teeth.
00:38:20This is a three-way peeler.
00:38:25This is a convenient peeler.
00:38:27This is the most popular product.
00:38:31This is a three-way peeler.
00:38:36Just turn the roller.
00:38:38This is a three-way peeler.
00:38:44This is a peeler for peeling.
00:38:46This peels potatoes and carrots easily.
00:38:51This is a peeler for peeling.
00:38:54This peels tomatoes and peaches.
00:38:58This is a peeler for cutting.
00:39:01This is a peeler for cutting cucumbers and burdocks easily.
00:39:08This is a peeler for peeling.
00:39:14Even on social media, people who don't want to use a kitchen knife are praised for saving their clumsy selves.
00:39:24I don't know if I can buy it now.
00:39:28I don't know.
00:39:31Jyoren Master is the oldest version.
00:39:34It's the best 100-yen goods in the fall.
00:39:38What is the 5th place?
00:39:41Yes.
00:39:42This product.
00:39:44This?
00:39:45Yes. There is a roller on the tip.
00:39:49Do you know what to use it for?
00:39:52Here is the 100-yen goods quiz.
00:39:56Do you know how to use this product?
00:40:00Shiraishi Miho, please answer.
00:40:03I'm a little confused now.
00:40:07When a woman applies foundation,
00:40:10can she apply it without getting her hands dirty?
00:40:14The correct answer is...
00:40:16For example, if you apply sunscreen cream,
00:40:22you can apply it without getting your hands dirty.
00:40:24It's a tube for sunscreen.
00:40:27If you apply sunscreen in advance,
00:40:33you can apply sunscreen without getting your hands dirty even when you go out.
00:40:37It's very convenient.
00:40:38I don't want to be called a beggar.
00:40:40In addition, it has a plus one function.
00:40:44It has an on-off lock to prevent leakage,
00:40:48so it's safe to carry around.
00:40:51Jyoren Master is the oldest version.
00:40:54It's the best 100-yen goods in the fall.
00:40:58What is the 4th place?
00:41:01Here it is.
00:41:02This is it.
00:41:05This is a shoe rack.
00:41:09What is this?
00:41:11What is it?
00:41:13Here is the 100-yen goods quiz.
00:41:17What is evolving in this shoe rack?
00:41:22Kasuga, please answer.
00:41:25I put my shoes here.
00:41:27It looks like this.
00:41:30I can wear it as it is.
00:41:33I can put my feet in here.
00:41:35What is the correct answer?
00:41:37You can change the angle of the shoe rack.
00:41:43This is the point.
00:41:48In summer, it's sandals.
00:41:50In winter, it's boots.
00:41:51If you add seasonal goods,
00:41:53the shoe rack will be messed up.
00:41:57This shoe rack can adjust the angle of the shoe rack.
00:42:04You can adjust the angle of the shoe rack according to the height of the shoes.
00:42:09You can use it on any shoes.
00:42:11You can use the dead space of the shoe box effectively.
00:42:16You can also wear heels.
00:42:20Jyoren Master is the oldest version.
00:42:23It's the best 100-yen goods in the fall.
00:42:26Here is the top 3.
00:42:30This is a clip.
00:42:33It's a laundry clip.
00:42:36It costs 110 yen for 6 pieces.
00:42:40There is a feature.
00:42:42It became a hot topic on SNS.
00:42:45What is the feature?
00:42:49Here is the 100-yen goods quiz.
00:42:53What is the feature of this laundry clip?
00:42:57Please answer.
00:43:01The tip is like a cat's paw.
00:43:05The rubber part is like a ball.
00:43:11What is the correct answer?
00:43:14This.
00:43:17This part is like a ball.
00:43:22This is cute.
00:43:25This is the point.
00:43:28If you use a laundry clip, you will get a clip mark on your laundry.
00:43:33This is a reverse idea.
00:43:37If you get a clip mark, you will be happy when you find a cute clip mark.
00:43:43I'm happy.
00:43:45I want you to wear this.
00:43:47When I take it off,
00:43:50This is cute.
00:43:53I want you to wear this.
00:43:56This is interesting.
00:44:01As you can see, the clip mark is a cute ball.
00:44:07When I answered the ball quiz, MARSA was happy like a cat.
00:44:13This is a famous scene.
00:44:16What is a must-have item for a regular customer?
00:44:21This is a laundry net.
00:44:24Look at this.
00:44:26This is very big.
00:44:28This is 60 cm x 60 cm.
00:44:31This is very big.
00:44:34The conventional laundry net was about 50 cm wide and 40 cm long.
00:44:43The latest laundry net is 60 cm long and 60 cm wide.
00:44:49This is very innovative.
00:44:53You can open this zipper.
00:44:57This is a 100 yen goods quiz.
00:45:02What is the innovative function of this laundry net?
00:45:07KOYABU, please answer.
00:45:10What is this?
00:45:13You can open this side.
00:45:20What is the correct answer?
00:45:23You can open this zipper.
00:45:27That's right.
00:45:29This is the most popular point.
00:45:34When you choose a large item such as a bath towel or a sheet,
00:45:39there are times when the entrance is narrow.
00:45:45This is a laundry net that is easy to put clothes in.
00:45:52The entrance opens to L-shaped.
00:45:57It doesn't take much time to put in large clothes and sheets.
00:46:03I've never seen such a large L-shaped entrance.
00:46:09This is the second most popular item.
00:46:17I found it.
00:46:20This is a dish.
00:46:24This is a dish.
00:46:26This is very easy to eat.
00:46:30This is a very convenient dish.
00:46:34This is a dish that is easy to clean.
00:46:45This looks delicious.
00:46:51This is the second most popular item.
00:47:00I found it.
00:47:02This is a dish.
00:47:06This is a curry plate.
00:47:08This is very easy to eat.
00:47:12Children can only eat this.
00:47:16This is a 100-yen item quiz.
00:47:20What is the trick to make curry easier to eat?
00:47:26MIHO, please answer.
00:47:28Children can't eat curry with a spoon unless there is a wall.
00:47:35There is a wall on the right and left.
00:47:39What is the correct answer?
00:47:42This is a curry plate.
00:47:44Can you see that it is slanted from the side?
00:47:49The amount of curry is deep here.
00:47:53Put the spoon in this part.
00:47:54Slide the spoon from the rice side.
00:47:56Hold the spoon in the deep part of the curry side.
00:48:00There is no need to worry about the curry sticking out.
00:48:03You can scoop the curry roux neatly.
00:48:07This is the most popular item.
00:48:11When you eat with a normal curry plate, the curry will overflow.
00:48:17This is very annoying.
00:48:21This slanted curry plate solves this problem.
00:48:28The part where the curry roux is put is deep.
00:48:33You can scoop the curry roux without spilling it.
00:48:36The curry roux does not flow to the rice.
00:48:39You can serve the curry roux neatly.
00:48:43Even small children who are not used to using a spoon can easily scoop the curry roux.
00:48:48This is the most popular item.
00:48:50This is the most popular item in autumn.
00:48:54What is the most popular item?
00:48:58I found this last month.
00:49:04This is this.
00:49:07This looks like a fly swatter.
00:49:12This is a cleaning tool.
00:49:15This is a cleaning tool.
00:49:17This is a convenient cleaning tool.
00:49:20This is a 100 yen goods quiz.
00:49:24Do you know where to clean this?
00:49:29Please answer first.
00:49:31This is like a wiper seat.
00:49:35This is an angle.
00:49:37This is on the back of the refrigerator.
00:49:42What is the correct answer?
00:49:45This is called a corner mop.
00:49:49This is a convenient cleaning tool.
00:49:55This is the most popular item.
00:49:59This is easy to use.
00:50:01You can spread it like this.
00:50:04You can put a dry sheet or a wet sheet on the pointed tip.
00:50:10This is a convenient cleaning tool.
00:50:14This is a pointed tip.
00:50:18This is a convenient cleaning tool.
00:50:22This is easy to clean the corners of the stairs.
00:50:26You don't have to use a vacuum cleaner.
00:50:29This is convenient.
00:50:30This is a five-step cleaning tool.
00:50:34You can change the angle.
00:50:36You can clean the bottom of the sofa.
00:50:39This is convenient.
00:50:40This is easy to collect dust.
00:50:43This is convenient.
00:50:46This is a folding handle.
00:50:50You can put this on a hook and store it.
00:50:56This is a sushi restaurant.
00:50:59This is a popular sushi restaurant.
00:51:02Do you know this?
00:51:06Do you go to other sushi restaurants?
00:51:09I go to other sushi restaurants, but I don't go to this one.
00:51:15I have been to many famous sushi restaurants.
00:51:19But I only go to this one.
00:51:22This is more delicious.
00:51:27This is a popular sushi restaurant with 174 stores nationwide.
00:51:33This is UOBEI, a rotating sushi chain.
00:51:38UOBEI won first place in a rotating sushi survey in 2023.
00:51:49UOBEI is the most popular rotating sushi chain in Japan.
00:51:59Do you know UOBEI?
00:52:02UOBEI is near my house.
00:52:06UOBEI has a big name for rotating sushi.
00:52:09I go there.
00:52:11UOBEI has no mark.
00:52:13Did you look down on UOBEI?
00:52:15I looked down on UOBEI.
00:52:18KASUGA looks down on UOBEI.
00:52:21He is a new member of the rotating sushi industry.
00:52:25UOBEI has six reasons.
00:52:32The first reason is.
00:52:36The tuna is big.
00:52:40It's big, isn't it?
00:52:42It's big, isn't it?
00:52:44It's hot.
00:52:46It's delicious.
00:52:49I like tuna.
00:52:51The tuna was cut into thin slices.
00:52:53I wanted to eat more because it was delicious.
00:52:56So I eat a lot of tuna.
00:52:58That's good.
00:53:00I eat a lot of tuna.
00:53:02The tuna is big and there is little rice.
00:53:05It's easy to eat.
00:53:06The scallops were big.
00:53:11It's like a normal scallop.
00:53:15It's like a horse mackerel.
00:53:17The ingredients are big.
00:53:19The ingredients are on one plate.
00:53:22It's easy to eat.
00:53:26The first reason is.
00:53:30The ingredients are overwhelmingly big.
00:53:35This is UOBEI's most popular dish.
00:53:39It's a big tuna.
00:53:42The tuna is big.
00:53:44It's big.
00:53:52It's big.
00:53:54It's delicious.
00:53:58It's more delicious than when I was a child.
00:54:02It's like a monster.
00:54:06Look at this.
00:54:08The size of the tuna covers the rice.
00:54:13UOBEI's sushi is served three times a day in each store.
00:54:21The staff cut the tuna into thin slices.
00:54:29This is also a popular dish.
00:54:34This is a horse mackerel.
00:54:36This horse mackerel is used in two dishes.
00:54:45This is a big IKEJIME HAMACHI.
00:54:51It's so big that it doesn't fit in the chopsticks and rice.
00:54:57Why does UOBEI's staff repeat it?
00:55:02There are various types of tuna, but UOBEI's tuna is the most expensive.
00:55:06It's cheap.
00:55:08The price of UOBEI's tuna has gone up.
00:55:14But it's not expensive.
00:55:17It's cheap and delicious.
00:55:21It's cheap and delicious.
00:55:22The price of UOBEI's tuna has gone up recently.
00:55:25It's cheap and delicious.
00:55:28Why does UOBEI's staff repeat it?
00:55:31It's cheap and delicious.
00:55:35UOBEI's sushi costs 100 yen for 80 types.
00:55:42It's cheap and delicious.
00:55:48The price of UOBEI's FUATORO ANAGO is 180 yen.
00:55:55Why does UOBEI's staff repeat it?
00:56:01This is a UOBEI quiz.
00:56:06What is the reason for the low price of UOBEI's sushi?
00:56:14Please answer.
00:56:17The reason for the low price of UOBEI's sushi is that there is no staff.
00:56:24What is the correct answer?
00:56:33There is only a straight line.
00:56:39UOBEI is a sushi chain that does not rotate.
00:56:45This straight line chain was introduced in 2012.
00:56:49This is the secret of UOBEI's cost performance.
00:56:53In the conventional rotation chain, if the value of the product is lost, the sushi will be disposed of.
00:57:02If the rotation chain is lost and all orders are made, the disposal will be reduced to zero.
00:57:11This cost reduction made it possible to reduce the price of UOBEI's sushi, which is the secret of UOBEI's popularity.
00:57:21In addition, the straight line chain is a first in the industry.
00:57:27In other words, three tables can be provided at the same time.
00:57:31In addition.
00:57:33It's attractive to be able to order and get it right away.
00:57:38It's fast to come out.
00:57:44UOBEI is one of the fastest-growing sushi chains.
00:57:47UOBEI is a fast-growing sushi chain.
00:57:52The rice is delicious.
00:57:54The rice is delicious.
00:57:56The rice is warm, so it's delicious.
00:57:59The rice is warm.
00:58:01It's fluffy when you put it in your mouth.
00:58:06Yes.
00:58:07It is made after receiving an order and provided in a straight line chain.
00:58:12The rice does not cool down.
00:58:14It's just the right amount of warmth.
00:58:18In addition.
00:58:19There is a secret to the deliciousness of the rice.
00:58:24UOBEI's parent company is a rice bowl shop that has been in operation for more than 120 years.
00:58:30It is possible to provide a stable supply of delicious rice.
00:58:34Therefore, the rice is overwhelmingly delicious.
00:58:40That's why it's a rice bowl shop.
00:58:43The reason why UOBEI's parent company repeats is.
00:58:48I only ordered salmon.
00:58:51I only ordered salmon.
00:58:52The most delicious salmon was grilled salmon.
00:58:55I like normal salmon, but grilled salmon has a stronger taste.
00:59:01I prefer grilled salmon.
00:59:04I like normal salmon, but I also like grilled salmon.
00:59:08I like how to eat a lot.
00:59:14It's delicious.
00:59:15Is it delicious?
00:59:16Yes.
00:59:18The third reason why the parent company repeats is.
00:59:21There are many types of salmon in the sushi menu.
00:59:28First of all.
00:59:29Salmon is very popular.
00:59:34This is a salmon with a lot of fat.
00:59:41This is a salmon with a lot of fat.
00:59:48This is grilled salmon.
00:59:53This is a salmon with a lot of flavor and onion slices.
01:00:03This is a salmon with a lot of flavor and onion slices.
01:00:11This is a salmon with a lot of flavor and onion slices.
01:00:17This is a salmon grilled with mayo.
01:00:23This is a salmon grilled with pepper mayonnaise.
01:00:27Oh
01:00:29So steady white cheddar cheese what's got the salmon cheese aburi
01:00:37Nado Nado
01:00:38Salmonだけで10種類もあるんです
01:00:43続いてのウーベイの常連さんがリピートする理由は
01:00:48a 版のものもあるけどその時の
01:00:50旬だったりとかいろんなものがあるので飽きずに来てます
01:00:56なんか結構メニューもなんかヘアーのメニューも変わったりしてちょっと食べてみようかなみたいな
01:01:04常連さんがリピートする理由その4
01:01:07創作寿司が常時30種類
01:01:11これはお前?
01:01:13あ、私?それなんていう?
01:01:15何だっけ?マグロなんとかかんとか
01:01:17ほとんど分かってない
01:01:19私はたたき盛りしらちゃんソースだけってやつ
01:01:21しらちゃんソース?
01:01:23チェーンソースが上に乗ったというか
01:01:25ちょっとピリッとしたソースがマグロに非常に合います
01:01:29難しい
01:01:31美味しいです
01:01:33美味しいですか?
01:01:35これはトロトロハンバーグね
01:01:37ホークスンバーグ
01:01:39米がシャリになっているの
01:01:41あー
01:01:43でかい
01:01:45大きい
01:01:47美味しいです
01:01:49寿司屋で寿司以外のメニューが
01:01:51食べれるっていうのもありがたいと思います
01:01:53大人はすごいな
01:01:55大人
01:01:57びんちょうマグロのこの
01:01:59っていうのが一番好きで
01:02:01辛くて美味しいんですけど
01:02:03ここで
01:02:05オベークイズ
01:02:07こちらのお寿司
01:02:09びんちょうマグロの上に
01:02:11何が乗っているんでしょうか?
01:02:13かすがさん
01:02:15お答えください
01:02:17なんか辛いって言ってたよね
01:02:21さっきネギラー油とか
01:02:23出たからな
01:02:25キムチ
01:02:27キムチだよ
01:02:29びんちょうマグロのこの
01:02:31ネギラー油っていうのが
01:02:33一番好きで
01:02:35辛くて美味しいんですけど
01:02:37これ一番好きで
01:02:39珍しい
01:02:41他のところだとないので
01:02:43これすごく美味しいです
01:02:45ペッカマキに
01:02:47ネギラー油乗ってるんですけど
01:02:49すごく美味しいので
01:02:51ネギラー油とか売ってるじゃないですか
01:02:53ニンニクと
01:02:55ラー油の味なんですけど
01:02:57ネギが揚がってて
01:02:59すごいお刺身に合うんですよね
01:03:01辛いのも好きなので
01:03:07このネギラー油シリーズは他にも
01:03:09カッパマキ屋
01:03:13マグロたたきネギラー油に
01:03:19イカネギラー油なら
01:03:23お寿司にネギラー油が合うのでは
01:03:25と考案したネギラー油シリーズが
01:03:27全部で8種類も
01:03:31さらに
01:03:35すごい
01:03:37これもコスパがいい
01:03:39誰が食べる
01:03:41この
01:03:43これよく食べられるんですか?
01:03:45これ食べますね
01:03:47エビテン巻き
01:03:49見たままなんですけど
01:03:51揚げたてが来るんで
01:03:53食感がいいんですよね
01:03:55サクッと食べられる
01:03:57こちらは
01:03:59注文を受けてから
01:04:011日ずつ各店舗で丁寧に揚げている
01:04:03エビテン
01:04:05カラッと揚がったら
01:04:07シャリと海苔の上に
01:04:091本置き
01:04:11そこへマヨネーズ
01:04:17それを3等分し
01:04:23ゴマをまぶしたら
01:04:25エビテン巻きの完成
01:04:31こんなに手間がかかっているのに
01:04:33お値段は驚きの
01:04:35150円
01:04:39続いての
01:04:41ウオベイの常連さんがリピートする理由は?
01:04:45消食なので
01:04:47いいな
01:04:49ここで
01:04:51ウオベイクイズ
01:04:53ウオベイには
01:04:55特に女性に大人気のメニューがあるんですが
01:04:57それは一体何でしょう?
01:05:01白石美穂さんお答えください
01:05:05大人気
01:05:07でもよくあるのは
01:05:09酢飯を半分にするとか
01:05:11半量にするとか
01:05:13女性に大人気の
01:05:15画期的なメニューとは
01:05:17さらに豊富すぎる
01:05:19サイドメニューにリピーター続出
01:05:21こだわりの
01:05:23スイーツも
01:05:25美味しそう
01:05:33美味しそう
01:05:37ウオベイには
01:05:39特に女性に大人気の
01:05:41メニューがあるんですが
01:05:43それは一体何でしょう?
01:05:45正解は
01:05:47消食なので
01:05:49一皿でいろんなのが食べれると
01:05:51二個ずつ食べなくて
01:05:53済むので
01:05:55いいなと
01:05:57卵は食べたかったのね
01:05:59エビも好きだから
01:06:01一皿で
01:06:03食べられたら
01:06:05相盛りで
01:06:07お得感あります
01:06:09ジョールさんがリピートする理由
01:06:11その5
01:06:13相盛りメニュー
01:06:17一般的な回転寿司だと
01:06:193点盛りなどはありますが
01:06:21それだと
01:06:23たくさん食べられないという方も
01:06:25多いのでは?
01:06:27そんな時には
01:06:29相盛り
01:06:31こちらは
01:06:33欧米の鉄板ネタ
01:06:35サーモンと焼きサーモンの
01:06:37相盛り
01:06:39他にも
01:06:41エビと卵という
01:06:43ちょっと変わった
01:06:45組み合わせや
01:06:47みんな大好き
01:06:49ツナサラダ&コーン
01:06:51など
01:06:53いろんな種類のネタを
01:06:55少しずつ食べたい
01:06:57というお客さんの声に
01:06:59応えた商品なんです
01:07:01なるほどね
01:07:03続いての
01:07:04欧米のジョールさんが
01:07:05リピートする理由は
01:07:07サイドメニューも
01:07:09よく食べます
01:07:11今日は何食べますか?
01:07:13ラーメンとチャジャン
01:07:15ラーメンも完食
01:07:17シンプルな
01:07:19味噌ラーメン
01:07:21昔ながらの
01:07:23定番の味で
01:07:25ハズレがない
01:07:27大きさもちょうどよく
01:07:29ラーメン屋さんのラーメンは
01:07:31多すぎて食べられなかった
01:07:33ちょうどいいです
01:07:35いつも
01:07:37明太うどん
01:07:39明太うどんを混ぜて
01:07:41食べてます
01:07:43美味しそう
01:07:45大玉だ
01:07:47美味しいです
01:07:49結構辛くて
01:07:51ちゃんと明太子って感じ
01:07:53大人向け
01:07:55美味しそう
01:07:57これうどんです
01:07:59たぬきうどん180円
01:08:01うどんの中に生姜を入れる人いるじゃないですか
01:08:03生姜の感じで
01:08:05ガリを入れます
01:08:07美味しいですね
01:08:09たぬきうどん180円なら何も
01:08:11具が入ってないじゃないですか
01:08:13それにちょっと違うものを
01:08:15足して食べれるのがいいかな
01:08:19ウオベイには
01:08:21麺類を中心に
01:08:23お寿司のサイドメニューがあるんですが
01:08:25中でも特に人気なのが
01:08:27デザートも
01:08:29毎回来ることに
01:08:31新しいのが出てたりして
01:08:33すごい
01:08:35美味しいなって思います
01:08:37お寿司の後にデザートってのは
01:08:39もうルーティーンになってますね
01:08:41チョコケーキがすごい美味しくて
01:08:43チョコケーキ
01:08:45持ち帰りがあるので
01:08:47持ち帰りたいんですけど冷凍できますかって言ったら
01:08:49いいですよって言ってくれて
01:08:51でもそんなに
01:08:53ほぼホールじゃないですか
01:08:55ほぼホールですね
01:08:571個230円なのでホールでも全然
01:09:01常連さんがリピートする理由その6
01:09:05女性に大人気の
01:09:07手間をかけた本格スイーツ
01:09:09通常
01:09:11チェーン店では
01:09:13現場での作業工程や
01:09:15効率を優先させますが
01:09:17ウオベイでは
01:09:19手間をかけることで
01:09:21女性から指示を得ているんです
01:09:25常時10種類以上ある中で
01:09:27特に人気なのが
01:09:45こちらの特製プリン
01:09:49各店舗
01:09:51毎日6時間かけて
01:09:53手作りしているんです
01:09:59北海道産の牛乳を使用し
01:10:03一つずつ
01:10:05丁寧に蒸し上げる
01:10:07スイーツ店にも負けない
01:10:09おいしさを目指し
01:10:11試行錯誤を重ねてたどり着いた
01:10:13こだわりのプリン
01:10:15さらに
01:10:31こちらは北海道産の
01:10:33生乳を使用
01:10:37濃厚なのにさっぱり
01:10:39食後にぴったりな味を目指した
01:10:41寿司屋さんとは
01:10:43思えないこだわりプリン
01:10:49そんなこだわりのスイーツを開発しているのが
01:10:53新井夏実さん27歳
01:11:03実は全国174店舗のスイーツを
01:11:05新井さんが
01:11:07たった一人で開発しているといいます
01:11:09新井さんが開発するスイーツは
01:11:11次々と
01:11:13大ヒットを記録
01:11:15自分が食べたいものを開発するのが
01:11:17モットーだという
01:11:19新井さん
01:11:21そんな彼女が
01:11:23今開発しているのが
01:11:259月17日から
01:11:27発売するスイーツ
01:11:29それが
01:11:33こちら
01:11:35こちら
01:11:51全国174店舗のスイーツ
01:11:53すべてを開発する
01:11:55新井さん
01:11:57そんな彼女が
01:11:59今開発しているのが
01:12:019月17日から
01:12:03発売するスイーツ
01:12:05それが
01:12:11こちらの
01:12:13特製プリンパフェ
01:12:33100点です
01:12:37さらに今
01:12:39巷をざわつかせている
01:12:41回転寿司がもう一つ
01:12:432020年にオープンした
01:12:45ショッピングマール
01:12:47ありあけガーデンの中にあるという
01:12:51たくさんの人でにぎわう
01:12:535階のレストランフロアで
01:12:59一際目立つ行列を
01:13:01発見
01:13:03ネタも豊富だし
01:13:05味もおいしいし新鮮だし
01:13:071時間もあったりとか
01:13:09ありましたよね
01:13:11他の
01:13:13ファミリーで行くような
01:13:15回転寿司屋さんにはない
01:13:17とろける感じとか
01:13:19一品一品がすごくおいしいので
01:13:21一緒に来てよかったなと思ってます
01:13:23オープン直後から閉店まで
01:13:25お客さんが絶えない超人気店
01:13:27そんなお客さんの
01:13:29お目当ては
01:13:55ここで回転寿司クイズ
01:13:59こちらのお店
01:14:01あるメニューに特化した
01:14:03回転寿司店なんですが
01:14:05何に特化しているんでしょうか
01:14:07こやぶさんお答えください
01:14:19正解は
01:14:29そうより
01:14:31炙りに特化した
01:14:33回転寿司店なんです
01:14:35炙りに特化した
01:14:37炙りがおいしい
01:14:39炙りがおいしい
01:14:41全部炙り
01:14:43全部炙り
01:14:45炙りの
01:14:47卸乗ってるやつとか
01:14:49醤油で炙ったやつとか
01:14:51あんまないメニューがあるなと思って
01:14:53見たことないものばっかり
01:14:55すごい驚いてます
01:14:57店名も
01:14:59ずばり
01:15:01炙り百貨
01:15:032018年に回転寿司業界に
01:15:05参入
01:15:07千葉県や埼玉県など
01:15:09ショッピングモールを中心に
01:15:11全国に10店舗を展開
01:15:15今超話題の
01:15:17回転寿司チェーン店
01:15:19なんです
01:15:21もちろん
01:15:23長崎県産の
01:15:25マグロのサッカンモリや
01:15:29ノルウェー産の
01:15:31生サーモンに
01:15:35アサジメにこだわった
01:15:37マダイナだ
01:15:39鮮度
01:15:41抜群の寿司ネタもあるんですが
01:15:43中でも
01:15:45圧倒的に人気なのが
01:15:47マヨネーズをかけた
01:15:49マグロを
01:15:51豪快に炙った
01:15:59炙りマグロ焦がしマヨネーズ
01:16:05さらに
01:16:07油ののったイワシを炙り
01:16:13卸しポン酢をのせた
01:16:15炙りトロイワシ
01:16:21そうか、炙りか
01:16:25こちらは大トロを贅沢に炙り
01:16:31塩と特製のレモンダレで味付けした
01:16:37炙り大トロ塩レモン
01:16:43さらに
01:16:45プリップリの赤エビを炙った
01:16:51炙り赤エビ塩レモン
01:16:55炙りメニューだけで
01:16:57なんと45種類もあるんです
01:17:03塩皮の炙りだけでも
01:17:05塩レモンに焦がし醤油など
01:17:074種類
01:17:11サーモンの炙りに至っては
01:17:13なんと7種類も
01:17:15さらに
01:17:17キュウリとマグロの巻き寿司に
01:17:19飛び粉をまぶし
01:17:23そこにマヨネーズをのせた
01:17:29もちろん
01:17:31これも炙っちゃいます
01:17:39こちらも人気メニュー
01:17:41炙りテッカロール
01:17:47美味しい
01:17:55家族連れの方
01:17:59めちゃくちゃ美味しいです
01:18:01このお子ちゃんも可愛い
01:18:05プラレール買ったから
01:18:07良かったな
01:18:09そんな炙り百貫
01:18:11炙りをより美味しくするための工夫が
01:18:17さまざまな調味料を
01:18:19自社開発して
01:18:21炙りを際立たせているんです
01:18:27九州の甘めの醤油と
01:18:29企業秘密のタレを混ぜた
01:18:31特製醤油に
01:18:35刻んだ柚子のアクセントの
01:18:37自家製おにおろしポン酢
01:18:41火に強く
01:18:43炙ることでより香ばしくなる
01:18:45特製ベイクドマヨネーズ
01:18:49さらにお塩は
01:18:51新潟県産の
01:18:53辛味が少ないアラジオを使用するなど
01:18:57炙りの香ばしさを
01:18:59一層引き立てるんです
01:19:05でも炙りは45種類も
01:19:07どれがおすすめなのか
01:19:09知りたいですよね
01:19:11そこで
01:19:13炙りメニューベスト10をご紹介
01:19:15第10位は
01:19:23縁側
01:19:33縁側に
01:19:35特製のレモンダレと塩で
01:19:37味付けをした
01:19:39炙り縁側塩レモン
01:19:43続いて第9位は
01:19:55ハラスの握りに
01:19:57最強味噌をトッピングして
01:19:59炙った
01:20:07炙りハラス最強味噌
01:20:09うわーうまそう
01:20:13続いて第8位は
01:20:23タチウオの握りを
01:20:25炙り
01:20:29そこへ
01:20:31鬼おろしポン酢を
01:20:33トッピング
01:20:35鬼おろしのシャキシャキ
01:20:37食感がアクセント
01:20:39タチウオの炙り鬼おろしポン酢が
01:20:41第8位
01:20:45続いて第7位は
01:20:57回転寿司の
01:20:59炙りの定番穴子
01:21:03続いて第6位は
01:21:11うわー
01:21:23炙りサーモン塩レモンが
01:21:25第6位
01:21:29ここからは
01:21:31人気の炙りトップ5の発表ですが
01:21:33その前に
01:21:35皆さんには第1位を
01:21:37予想していただきます
01:21:39正解した方には
01:21:415位から1位のネタの詰め合わせを
01:21:43プレゼントします
01:21:45頑張ってください
01:21:471位
01:21:49A. 炙りえんがわ焦がし醤油
01:21:55B. 炙り赤エビ焦がしマヨネーズ
01:22:01C. 炙りイカゲスを焦がし醤油
01:22:03D. 炙りサンシュ
01:22:13E. 炙りホタテ塩レモン
01:22:19それでは皆さん
01:22:21予想してみてください
01:22:23それでは皆さん
01:22:25札をあげてくださいお願いします
01:22:27あっとBが多いですね
01:22:29多いですね
01:22:31単純にこれ食べたいです
01:22:33席についたら
01:22:35まずこれを頼みたい
01:22:37炙りサンシュ
01:22:39やっぱりエビとマヨネーズの
01:22:41組み合わせって普遍的じゃないですか
01:22:43確かに
01:22:45これで答えDやったら
01:22:47ちょっとそれだめスタッフ
01:22:49人格疑う
01:22:51ちょっと穏やかじゃないですね
01:22:53こんなひっかけっていうか
01:22:55単独じゃないんだ
01:22:57炙り100貫の炙りメニュー
01:22:59人気ベスト10
01:23:01第5位は
01:23:03お酒の
01:23:05あてに
01:23:07コリコリ感がとろけて
01:23:09匂いと食感と
01:23:11味全部で
01:23:13おいしいな
01:23:15ぜひ食べてもらいたい
01:23:17よしよし
01:23:19よく頑張った
01:23:21これはうまいよ
01:23:24うわーおいしい
01:23:26おいしいおいしい
01:23:28うまそう
01:23:30炙るだけ100%うまいからな
01:23:34焦がし醤油の香ばしさと
01:23:36イカゲソのコリコリの食感が
01:23:38癖になる一品が
01:23:40第5位
01:23:42見た目完璧やこれ
01:23:44炙りメニュー
01:23:46人気ベスト10
01:23:48第4位は
01:23:50やっぱりおいしいですね
01:23:52全然やっぱり食感も違いますし
01:23:54香りもすごいいいんで
01:23:56おいしかったです
01:23:58炙りのが大好き
01:24:00香ばしくて肉肉しくて
01:24:02おいしい
01:24:04おすすめです
01:24:06ほったほった
01:24:08よしよし
01:24:10みんな本当に
01:24:12クイズ楽しみすぎ
01:24:14絶対うまい
01:24:16否定するわけじゃないこれを
01:24:18半生でね
01:24:20中がレア
01:24:22北海道産の
01:24:24大ぶりのホタテを
01:24:26贅沢に炙った
01:24:28炙りホタテ塩レモンが
01:24:30第4位
01:24:32炙りメニュー
01:24:34人気ベスト10
01:24:36第3位は
01:24:38サンシュ
01:24:40サンシュですこれは
01:24:42サンシュです
01:24:44サンシュと
01:24:46うん
01:24:48サンシュいった今
01:24:50おいしい
01:24:52焦がしがいい感じで入ってて
01:24:54炙りのほうが
01:24:56私は好きです
01:24:58第4位
01:25:00サンシュ
01:25:02危ない危ない
01:25:04来た来た来た
01:25:06やっぱエンガーと勝負?
01:25:08エンガーと勝負だよ
01:25:10エンガーは全然ある
01:25:12エンガーは全然ある
01:25:14とりあえず白石さんには勝ちましたね
01:25:16第3位は
01:25:18炙りサンシュ
01:25:22エンガーはサーモン
01:25:24とろいわしと
01:25:26一皿で3種類の炙りが楽しめる
01:25:28贅沢な一品
01:25:32さあ残るネタはあと2つ
01:25:34炙りエンガー焦がし醤油と
01:25:36炙り赤エビ焦がしマヨネーズ
01:25:38では1位の発表
01:25:401位の発表
01:25:42食べた時
01:25:44炙ってる方が
01:25:46生臭さがない
01:25:48これ1位
01:25:50味もしっかり残ってるんですが
01:25:52ちゃんと香ばしい感じと黒糖が
01:25:54マッチして美味しかった
01:25:56炙られるとちょっと甘みが
01:25:58混じわって美味しいかな
01:26:00マヨネーズじゃない?
01:26:02炙られた香ばしさと
01:26:04エビだ
01:26:06プリンだプリン
01:26:08それがすごく美味しいです
01:26:10来てる来てる来てる
01:26:12尻尾見えた
01:26:14見えた?
01:26:20プリンのエビを
01:26:22一度炙り
01:26:24そこへ
01:26:26マヨネーズを
01:26:28そして
01:26:32炙り
01:26:34炙りマヨ炙りだ
01:26:38仕上げにブラックペッパーをかければ
01:26:40ブラックペッパーをかければ
01:26:42マヨ炙りペッパー
01:26:44第1位
01:26:46炙り赤エビ焦がしマヨネーズの
01:26:48完成
01:26:50お客さんの
01:26:52半数以上が注文するという
01:26:54炙り百貫自慢の
01:26:56ひと品
01:26:58ということで
01:27:00第2位は
01:27:02これも美味しそう
01:27:04やっぱりエンガワ2位は
01:27:06だいぶ美味しいんだ
01:27:10炙りエンガワ
01:27:12焦がし醤油でした
01:27:16ということで
01:27:18第3位の炙り赤エビ
01:27:20焦がしマヨネーズということで
01:27:22小柳さん、増田さん、勝賀さんは
01:27:24詰め合わせのお宮
01:27:26プレゼントいたします
01:27:28嬉しすぎ
01:27:30容赦ない3人
01:27:32レギュラー3人が
01:27:34大騒ぎで
01:27:36ゲストのフォロー
01:27:38なしでございます
01:27:44安くて
01:27:46美味い
01:27:48そんなお店こそが
01:27:52客を虜にする
01:27:56今回は常連に支えられ
01:27:58愛され続ける
01:28:004つの名店をご紹介
01:28:04常連さんの人気メニューランキングを知れば
01:28:08その魅力のトリコになること
01:28:10間違いなし
01:28:16題して
01:28:18わが町の太古板食堂
01:28:20美味しすぎるベスト3
01:28:24東京タバタ
01:28:26近代的なビルと
01:28:28下町風情が融合するこの町に
01:28:30愛され続けて
01:28:3275年
01:28:34毎日通っても
01:28:36飽きない食堂があるという
01:28:40JR山手線
01:28:42タバタ駅から徒歩8分
01:28:44真っすぐ進み
01:28:48遠ざかした交差点にあるのが
01:28:52創業から75年
01:28:54遠ざか食堂
01:28:56タバタ食堂
01:28:58ディスプレイがいいですね
01:29:02連日大繁盛
01:29:04お昼時には
01:29:06行列もできています
01:29:12子供の時から
01:29:14何人になるんですか
01:29:1675
01:29:18ほとんど毎日
01:29:20お店のお休み以外は
01:29:22食堂が近くなので
01:29:24それこそ
01:29:26昼と夜続けて
01:29:30メニューが豊富で
01:29:32かつ安いので
01:29:34安心感があります
01:29:36いいなビール飲みながら
01:29:38毎日でも
01:29:40痒いたくなる理由は
01:29:42メニュー数
01:29:44常に70種類以上が揃っているんです
01:29:48こちらは家族で切り盛り
01:29:50しかも
01:29:52おばあちゃんから孫まで
01:29:543世代
01:29:58ホール担当は母の
01:30:00サオリさん
01:30:04ホールと調理も担うのは
01:30:06娘のリナさん
01:30:082人の子育て
01:30:10真っ最中です
01:30:12将来
01:30:14お母さんみたいに
01:30:16食堂で働きたい
01:30:18毎朝の仕込み
01:30:20そしてお店全体を
01:30:22見守るのが
01:30:24祖母のあつこさん
01:30:26さらに
01:30:36娘の夫2人が
01:30:38調理を担当
01:30:48全然大丈夫
01:30:52そんな家族で営む食堂の
01:30:54美味しすぎるメニューが
01:31:08さらに
01:31:10刺身盛り合わせ定食に
01:31:14ビックスフライ定食
01:31:16さらに
01:31:30常連さんが頼むメニューも
01:31:32バラエティ豊富
01:31:38ではここからは
01:31:40常連さん50人に聞いた
01:31:42美味しすぎるベスト3をご紹介
01:31:46まずは第3位隊
01:32:08仕込みの様子を見せてもらうと
01:32:12カレー粉
01:32:14小麦粉
01:32:16ラードを1時間炒めたルーに
01:32:20牛バラ肉や長ネギなどで
01:32:22取ったダシを加え
01:32:24コクを出します
01:32:26そして
01:32:34りんごや玉ねぎ
01:32:36トマトスパイスを煮込んだ
01:32:38自家製ケチャップを
01:32:40加えることで
01:32:42爽やかで少しフルーティーな
01:32:44カレーに仕上がるんです
01:32:48すると
01:33:12美味しそう
01:33:16仙台から続く
01:33:18店の味がブレていないか
01:33:20家族の複数の下で
01:33:22味を何度も
01:33:24チェックするのが決まり
01:33:38堂坂食堂
01:33:40美味しすぎるメニュー
01:33:42第3位たいは
01:33:44カツカレー
01:34:04常連さん50人に聞いた
01:34:06美味しすぎるベスト3
01:34:08もう一つの3位が
01:34:32半月切りしたナスと
01:34:34玉ねぎ豚バラ肉を炒め
01:34:36そこに
01:34:44ニンニクたっぷり
01:34:46醤油ベースの
01:34:48自家製ダレを合わせます
01:35:06美味しそう
01:35:16堂坂食堂
01:35:18美味しすぎるメニュー
01:35:20同票3位は
01:35:22まかないから生まれた
01:35:24豚バラナスのスタミナ炒め
01:35:36生姜焼きっぽい感じですかね
01:35:42常連さん50人に聞いた
01:35:44美味しすぎるベスト3
01:35:46堂坂食堂の
01:35:48第2位は
01:36:06常連さん50人に聞いた
01:36:12エビやイカ
01:36:14さらに豚肉を炒めて
01:36:20白菜ピーマンにんじん
01:36:22椎茸きくらげ
01:36:24タケノコの6種類の野菜を
01:36:26投入
01:36:30そこに
01:36:32カツオと椎茸でとった
01:36:34とろみをつけたら完成
01:36:44堂坂食堂
01:36:46美味しすぎるメニュー
01:36:48第2位は野菜たっぷり
01:36:50五目うま煮
01:36:52かわいい
01:37:02常連さん50人に聞いた
01:37:04美味しすぎるベスト3
01:37:06堂坂食堂の
01:37:08第1位は
01:37:22中サイズと特大があるのですが
01:37:24まずは中サイズ
01:37:44これが特大になると
01:37:52市場に大きなアジが入ったときに連絡が来て
01:37:56大きさを確認
01:38:00満足する大きさのときだけの
01:38:02限定メニュー
01:38:06堂坂食堂美味しすぎるメニュー
01:38:08第1位
01:38:10アジフライ
01:38:22サクサクです
01:38:34常連さんに支えられ
01:38:36家族で紡ぐ伝統の味
01:38:38アジフライ
01:38:50全ては
01:38:52お客さんのために
01:39:00わが町の大古番食堂
01:39:02美味しすぎるベスト3
01:39:04続いては
01:39:06東京神田
01:39:10ビジネスマンや学生で賑わうこの街に
01:39:16がスパイスのお店があるという
01:39:20JR山手線
01:39:22神田駅北口から徒歩2分
01:39:26路地をまっすぐ100メートルほど進むと
01:39:30広島東洋カープのカラー
01:39:32赤色の看板
01:39:34カープ東京支店
01:39:48伝説大繁盛
01:39:50広島スタイルのお好み焼き屋さん
01:39:54店を営むのは山岡さんご一家
01:40:04山岡さんのお母さん
01:40:06ゆみ子さん81歳
01:40:10マイペースに仕事をこなす父
01:40:12年彦さん83歳
01:40:16実は60年前
01:40:18東京オリンピックの
01:40:20陸上ホッケー日本代表
01:40:22バリバリの元アスリート
01:40:24山岡さんのお父さん
01:40:26山岡さんのお父さん
01:40:28山岡さんのお父さん
01:40:30山岡さんのお父さん
01:40:32バリバリの元アスリート
01:40:36そして
01:40:38二人を支える長男
01:40:40安秀さん56歳
01:40:42常連さんに
01:40:44話を聞いてみると
01:40:46広島の人なんですか?
01:40:48広島出身なんです
01:40:50なので
01:40:52東京来てからずっとここに来てます
01:40:54帰らんでも
01:40:56ここに来たら
01:40:58広島だなって思う
01:41:00広島のみよし
01:41:02みんな高校の同級生
01:41:04お好み焼き食べて元気をつけて
01:41:06人形に
01:41:08行こうと思ってます
01:41:10そう
01:41:12広島出身者がこぞって
01:41:14集まるお店なんです
01:41:16いろんなお好み焼き食べたけど
01:41:18ここで食べたのが
01:41:20一番やっぱり近い
01:41:22本来のお好み焼きに近い
01:41:24一番うまい
01:41:26作り方が昔の広島の
01:41:28そのまんま
01:41:30全然昔から変わってない
01:41:32広島の本当の
01:41:34でみんないます
01:41:36あとは全部偽物だから
01:41:40来て何年ぐらい?
01:41:4220年ぐらい
01:41:44結構来てますよね
01:41:46覚えてます?
01:41:48さっきぐらい
01:41:50家族でちょいちょい
01:41:52ちょこちょこ
01:41:54夜が
01:41:56土曜日
01:41:58残念
01:42:00すると
01:42:02カフェベシカル書いてるよ
01:42:04私はこんな
01:42:06暑い中に汗かかない
01:42:08何?
01:42:12何?じゃないよ
01:42:14あんたの仕事はお好み焼き作ることだから
01:42:16あんの人の面倒見ること?
01:42:20お母さんと息子さんの
01:42:22喧嘩とか
01:42:24お母さんと駆け合いとか
01:42:26すごい面白い
01:42:28やっぱじゃろうが
01:42:30喧嘩っぽいのが始まるんだが
01:42:32ぽっこりする
01:42:34普通じゃけん
01:42:36普通の会話じゃけん
01:42:40そうこの家族喧嘩が
01:42:42お店の名物
01:42:46お父さん何してんの?
01:42:48こっちの二人をやってやるんさ
01:42:50今日後じゃろ
01:42:54なんでやるよ
01:42:56俺やってるのに
01:42:58強いなお母さん
01:43:00あれは喧嘩じゃないですよ
01:43:02ある一種のコミュニケーションですよ
01:43:04愛情発揮
01:43:06ちょうどいい
01:43:08そんなカープの常連さん50人に聞いた
01:43:10美味しすぎるメニューベスト3
01:43:122位と3位が
01:43:14こちら
01:43:16そして第1位は
01:43:18お客さんの9割8分の人が
01:43:20頼むメニュー
01:43:22麺が美味しいっすよね
01:43:24麺が美味しいっすね
01:43:26蕎麦ともやし
01:43:28これが多分
01:43:30大きく違うと思う
01:43:32なので決まって
01:43:34蕎麦入り
01:43:36蕎麦入り一択です
01:43:38広島出身者も納得
01:43:40蕎麦入りお好み焼き
01:43:42こちらが
01:43:44カープこだわりの特注麺
01:43:48広島で使われているものを再現した
01:43:50柔らかい中細麺
01:43:54この麺が昔
01:43:56広島で食べていた味を思い出す
01:43:58常連さんの
01:44:00お気に入り
01:44:06最後に
01:44:08広島で有名な三つ和ソース
01:44:10甘辛で少し
01:44:12酸味のある濃厚ソースを
01:44:14たっぷり塗れば
01:44:16カープの大定番
01:44:18蕎麦入りお好み焼き
01:44:28これはいい
01:44:30そうこれが昔のお好み焼きの
01:44:32ずっと昔からあるお好み焼きの
01:44:34焼き方そのもの
01:44:36さらに
01:44:38ここからトッピングする方も多く
01:44:42うどんの残しが最高なんですよ
01:44:46定番の特注麺に
01:44:50追加でうどん
01:44:56太さの違う麺を合わせることで
01:44:58食感のアクセントに
01:45:02東京では珍しいが
01:45:04広島ではポピュラーな
01:45:06うどんと蕎麦のミックス
01:45:08うどんと
01:45:10これはお腹いっぱいになりますよ
01:45:14香ばしさと
01:45:16うどんが最高なんですよ
01:45:18何してるの?
01:45:22何もするんじゃない
01:45:24ダブルダブルシングルやってる?
01:45:26俺シングルじゃない
01:45:28そうよ
01:45:30切るで
01:45:32あれ?
01:45:34うちの
01:45:36うちのうるせえんだよ
01:45:38ちょっとなんか
01:45:40グチャグチャグチャやったら
01:45:42三倍くらい返ってくるから
01:45:44ああそうなんですね
01:45:46お父さんへの
01:45:48言葉って結構強くないですか?
01:45:50強いよだってあの人の方が新米だもん
01:45:52ああそうなんすか
01:45:54だって舌田だから
01:45:56ああ
01:45:58私はその前に
01:46:00人を教わってやってるけど
01:46:02この人は全然
01:46:04むしれんのにやってるけど
01:46:06だからいい加減なのよ
01:46:08と強気のお母さんだが
01:46:10お袋の方はもう
01:46:12もともとはベタボレで
01:46:14手取ろうじたはずが
01:46:16お袋が
01:46:18実は2人の出会いは
01:46:20新宿にあった
01:46:22ダンスホールでのナンパがきっかけ
01:46:24ダンスホール
01:46:26スポーツマンでイケメンだった
01:46:28ヒコさんにユミコさんは
01:46:30ゾッコン
01:46:32この時代でこの
01:46:34顔の作りはなかなか
01:46:36うんうんまあね
01:46:40上手だったよ
01:46:42あの頃は素敵だった
01:46:44今の姿を
01:46:46想像してなかった
01:46:50何をしとるのやつ
01:46:52雨が来るの
01:46:54バカじゃない
01:46:58銀座の方が雨だ
01:47:00見えますか
01:47:02どうですか
01:47:04雨銀座ってますか
01:47:06今日も
01:47:08家族喧嘩の花が咲きます
01:47:12わが町の太古板食堂
01:47:14おいしすぎるベスト3
01:47:16続いては
01:47:20神奈川県相模原市
01:47:22こちらに
01:47:24門外不出
01:47:26一口で虜になる
01:47:28洋食の名店があるらしい
01:47:32JR横浜線
01:47:34淵の米駅から
01:47:36徒歩3分
01:47:38創業から
01:47:4073年
01:47:42上海地味
01:47:46そのおいしすぎるメニューを求めて
01:47:48行列も
01:47:52連日
01:47:54沢山でにぎわう
01:47:56人気の洋食屋さんです
01:48:00この人はもう40年
01:48:02以上
01:48:04通ってるみたいな
01:48:0640年も通ってらっしゃるんですか
01:48:08地元だから
01:48:10父もずっと通ってるし
01:48:14一回ここ食っちゃうとここしか食えなくなるみたい
01:48:16ここにしかない味
01:48:20その門外不出の味に
01:48:22めちゃめちゃうまい
01:48:24なんだこれ
01:48:30めちゃめちゃうまい
01:48:32なんだこれ
01:48:38白石さんこれだけは譲れないという
01:48:40日常生活のこだわり
01:48:42私も20年以上
01:48:44土鍋でご飯を食べる
01:48:46っていうのが大好きで
01:48:48これは譲れないんですよね
01:48:5020年土鍋で
01:48:52ご飯でまたご飯が食べられる
01:48:54そんな美味しいですね
01:48:56いいっすね
01:48:58和田さんどうですか
01:49:00充電できるものを
01:49:02ギリギリまで使ってから
01:49:04充電する
01:49:06使い切った方がいいみたいなの聞いたことあったんで
01:49:08いろんな携帯電話もそうですし
01:49:10一番こだわるのが
01:49:12電動自転車ね
01:49:14出るわけパーセントが残りの
01:49:16あれを一回手掛けて
01:49:18出ると大概5から6ぐらい
01:49:20パーセントが減るの
01:49:227の時が一番ヒリヒリする
01:49:24ヒリヒリするでしょ
01:49:267
01:49:287か
01:49:30電動自転車って切れたら
01:49:32ものすごい重いの
01:49:34普通の自転車より重いの
01:49:36必死になってこんな下がるの
01:49:38電動でパワーアシストなく
01:49:40漕いでるのお前
01:49:42漕いでる漕いでる
01:49:44すごいな
01:49:46エコバン食堂
01:49:48おいしすぎるベスト3
01:49:50続いては
01:49:52JR横浜線
01:49:54普通の米駅から
01:49:56徒歩3分
01:50:00創業から73年
01:50:02上海地味
01:50:06そのおいしすぎるメニューを求めて
01:50:08行列も
01:50:11連日
01:50:13多くのお客さんでにぎわう
01:50:15人気の養殖屋さんです
01:50:20この人はもう40年
01:50:22以上
01:50:24通ってるみたいな
01:50:2640年も通ってらっしゃるんですか
01:50:28地元だから
01:50:30子供も子供も
01:50:32父もずっと通ってるし
01:50:34一回ここ食っちゃうと
01:50:36ここしか食えなくなっちゃう
01:50:38味がない味
01:50:40そんなお店を
01:50:42切り盛りするのは
01:50:444人の家族
01:50:46仙台から店を継いだ
01:50:482代目天使の陽介さん
01:50:52それを支えるのが
01:50:54息子で3代目の
01:50:56甲田さん
01:50:58ホールを預かるのは
01:51:001,2,4
01:51:021,2
01:51:04何だと思っちゃった
01:51:06失礼します
01:51:08明るい接客が魅力の
01:51:10母ゆう子さん
01:51:12さらに
01:51:18娘のみなみさんは
01:51:20現在産休中
01:51:24お店のオープンは
01:51:2673年前
01:51:28仙台の和尾さんが
01:51:30レコードが聴ける養殖店として
01:51:32挿入
01:51:34そんな上海人の常連さん
01:51:3650人に聞いた
01:51:38おいしすぎるベスト3をご紹介
01:51:40まずは
01:51:42第3位
01:51:44柔らかいし食べやすいし
01:51:46あと皮がパリパリになってるんですよね
01:51:48焼き目がついてておいしくて
01:51:50結構ご飯が進みますね
01:51:52自分はチキンですね
01:51:56それがこちら
01:51:58大盛りの鶏もも肉を焼いた
01:52:00チキンステーキ
01:52:02焼いた
01:52:04焼き方だもんな
01:52:10どう?どうだい?
01:52:12うまい
01:52:14他の店じゃチキン食べないかもしれないですね
01:52:16チキン食べたいってなったら
01:52:18来るんですか?
01:52:20チキンステーキは
01:52:22他にも
01:52:24テリヤキや
01:52:26ジンジャー
01:52:28ジンジャーだな
01:52:30さらに
01:52:34オリジナルの
01:52:36カレーをかけたチキンも
01:52:38選ぶことができます
01:52:40カレーか
01:52:48常連さん50人に聞いた
01:52:50おいしすぎるベスト3
01:52:52上海地味の第2位は
01:52:54柔らかい
01:52:56ありがとうございました
01:52:58味が濃いですよね
01:53:00ハンバーグがおいしい
01:53:02ハンバーグ食べる人?
01:53:06たわら型にしたビーフ100%の
01:53:08ハンバーグを
01:53:10半分にカットして
01:53:16なんでさっきあんなに
01:53:18お寿司食べたいって思ってたのに
01:53:20おいしそう
01:53:26上海地味
01:53:28おいしすぎるメニュー第2位は
01:53:30ハンバーグ
01:53:341000円
01:53:40おいしそう
01:53:46最高
01:53:48おいしい
01:53:50めちゃくちゃうまい
01:53:52これしかないです
01:53:54若い時から食っているんで
01:53:56常連さん50人に聞いた
01:53:58おいしすぎるベスト3
01:54:00上海地味の
01:54:02第1位は
01:54:04ここに来ないと食べれないんで
01:54:06ここでしか食えない
01:54:10他のメニュー
01:54:12食べたことない
01:54:14牛汁
01:54:20お客さんのおよそ8割が
01:54:22注文する謎のメニュー
01:54:24牛汁
01:54:26それがこちら
01:54:28洋食屋さんなのに
01:54:30居酒屋のようなメニュー
01:54:34沢山の牛すち肉を煮込んだ
01:54:36煮込みになりますね
01:54:38肉のみです
01:54:40野菜は
01:54:42入っておりません
01:54:44牛汁は
01:54:46仙台のアイディアで
01:54:48開業当時から
01:54:50提供していたメニュー
01:54:56そのレシピは
01:54:58仙台から息子へ
01:55:00そして
01:55:02孫の甲太さんに
01:55:04受け継がれています
01:55:06カナメとなる牛すじは
01:55:08国産牛
01:55:10まずは
01:55:12アク抜きなどの下処理を
01:55:14行います
01:55:24ここからが肝心の
01:55:26味付け
01:55:40いいやつ買っていただけますか?
01:55:44これはもちろんですよ
01:55:56美味しいですね
01:55:58油っぽくはない
01:56:00サラサラ
01:56:02優しい味なのにご飯が
01:56:06ご飯にめちゃくちゃ合います
01:56:08めちゃくちゃ合います
01:56:10こっくりすすりがきて
01:56:12飽きない味
01:56:14飽きない味?
01:56:16ご飯に少し汁かけて
01:56:18混ぜて食べてみたら美味しそう
01:56:20だからやってみる
01:56:22いいね
01:56:28やっぱ美味いですね
01:56:30笑顔するな
01:56:32めちゃめちゃ美味い
01:56:34何だこれ
01:56:36美味しい
01:56:38不思議と見た目より
01:56:40全然ギトギトにならなくて
01:56:42ご飯で言ったら
01:56:44スンッと入ってくる
01:56:46確かに食べたことない味
01:56:48ありそうだけど
01:56:50塩ラーメン、味噌ラーメン、
01:56:52醤油ラーメン、とんこつラーメン
01:56:54全部いいところが
01:56:56全部ちょっとずつ入ってる感じしません?
01:56:58お野菜の甘みとかも出てるんでしょうね
01:57:00野菜入ってない
01:57:02そうですね、お肉だけでしょ
01:57:04僕一回黙りますね
01:57:08我が町の太古板食堂
01:57:10美味しすぎるベスト3
01:57:12続いては
01:57:14東京錦糸町
01:57:18総武線路繁華街の
01:57:20この街に
01:57:24みんなのお母ちゃんが作る
01:57:26元気が出る街中華があるという
01:57:30JR総武線
01:57:32東京駅から徒歩15分
01:57:34蔵前橋通りを進むと
01:57:36見えてくるのが
01:57:40創業から43年になる
01:57:42再来見
01:57:52店内は常に満席
01:57:56揚げ茄子を待たせ
01:57:58すごいね
01:58:00すごいボリューム
01:58:04いつもより大盛りなんじゃない?
01:58:06常連さんはサービスいっぱい
01:58:10そんな再来見の日記メニューは?
01:58:14美味しそう
01:58:22美味しそう
01:58:24忘れられない思い出の味は?
01:58:28思い出の味はやっぱり
01:58:30母親の作るけんちん汁が
01:58:34ごぼうをよく炒めてから作るので
01:58:36甘みと
01:58:38コクと
01:58:40なんか絶妙なんですよ
01:58:42教えてもらって
01:58:44私が作っても同じ味が出ない
01:58:46あれやっぱりね
01:58:48違うんですよね
01:58:50ごぼうが美味しそうですね
01:58:52われわれの
01:58:54高校の近く
01:58:56長楽の町中華
01:58:58町中華ね
01:59:00町中華長楽というところの
01:59:02ポークライスですよね
01:59:04あれが味の濃い
01:59:06いわゆる高校生が
01:59:08好きな味の濃い
01:59:10ギトギトの脂で
01:59:12その店なくなっちゃって
01:59:14ですけど私がね
01:59:16そこの店あったところに行って
01:59:18昨年
01:59:20ギトさんにねレシピ聞いて
01:59:22そのポークライスを完全
01:59:24再現することに成功しました
01:59:26当時の味
01:59:28若林さんもね
01:59:30完全に再現されて
01:59:32皆さんに食べてもらいたい
01:59:34ぐらい
01:59:36美味しくて
01:59:38カスがそっちに専念してほしい
01:59:42町中華が親父になるところ今さ
01:59:46わが町の太鼓版食堂
01:59:48ベスト3続いては
01:59:52JR総武線
01:59:54錦糸町駅から徒歩15分
01:59:58蔵前橋通りを進むと見えてくるのが
02:00:02創業から43年になる
02:00:04埼来県
02:00:06キティ
02:00:16店内は常に満席
02:00:20揚げ茄子を待たず
02:00:22すごいね
02:00:24すごい
02:00:26いつもより大盛りなんじゃない
02:00:30常連さんはサービスいっぱい
02:00:32バスケにしてもいいチャンネル
02:00:34バスケットボールにしてもいいよ
02:00:36ありがとう
02:00:38これはクーラーだった
02:00:42ありがとう
02:00:4680歳で元気に鍋を振るのは
02:00:48天見大島出身の
02:00:50福沢和子さん
02:00:54お子さんは何人?
02:00:56うちですか?
02:00:586人
02:01:00お孫さんもいらっしゃる?
02:01:02はい、孫は13人
02:01:06この埼来県は
02:01:0843年前
02:01:10夫吉色さんとともに開店
02:01:145年前にご主人が亡くなってからは
02:01:16和子さんが
02:01:18お店を切り盛り
02:01:205人のお子さんを
02:01:22育て上げ
02:01:24今では13人の孫と
02:01:263人のひまごがいる
02:01:28大家族のおばあちゃん
02:01:30つまご
02:01:32すごい大人になったね
02:01:34昔は小さかった
02:01:36でもまだほら
02:01:38幼かったね
02:01:40いらっしゃい
02:01:42茄子炒め食べる?
02:01:44茄子
02:01:46色々でも
02:01:48昔からつけてさ
02:01:50よくしてるからね
02:01:52ここのお店よく来られる?
02:01:5440年くらい通ってきてる
02:01:5640年くらい
02:01:58中階じゃん
02:02:00でも娘が
02:02:02スパゲッティ食べたいって言うと
02:02:04スパゲッティです
02:02:06お母ちゃんの温かい
02:02:08人柄はもちろん
02:02:10魅力的ですが
02:02:12お店に通う魅力って言う
02:02:14家事よそりゃね
02:02:16家事
02:02:18結構食べてきたけど
02:02:20料理うまいから
02:02:22ありがとうございます
02:02:24常連さん
02:02:26誰に聞いても
02:02:28太鼓板を押す確かな味
02:02:30とここで
02:02:32常連さん50人に聞いた
02:02:34最大限の
02:02:36美味しすぎるメニューベスト3を
02:02:38ご紹介
02:02:40第3位は
02:02:42とにかくニンニクが
02:02:44効いてるのが美味しい
02:02:46ニンニクいっぱい入っててさ
02:02:48ええ
02:02:50スタミナラ
02:02:52ニンニクがもりもり
02:02:54入ってて
02:02:56辛いよ
02:02:58一人前に使用するニンニクは
02:03:00こんなに
02:03:04ピーマン
02:03:06人参 玉ねぎなどの野菜炒めに
02:03:10豚ひき肉と
02:03:12ラー油を加える
02:03:14ラー油を
02:03:16結構入れてる
02:03:18これを
02:03:20豚骨と
02:03:22鶏ガラダシの濃厚醤油ラーメンの
02:03:24上に
02:03:28最大限の
02:03:30美味しすぎるメニュー
02:03:32第3位は
02:03:34元気がないときに食べたくなる
02:03:36ピリ辛スタミナラーメン
02:03:42ああ美味しそう
02:03:44お母さん
02:03:46お母さん
02:03:48ニンニクありがとう
02:03:50大盛り
02:03:54暑いときに
02:03:56熱いの食べて
02:03:58熱い立ち寄りにならないとな
02:04:00上連さん50人に聞いた
02:04:02美味しすぎるメニュー
02:04:04ベスト3
02:04:06残るは2位と1位
02:04:12美味しい
02:04:16美味しそう
02:04:22美味しそう
02:04:28それだめは
02:04:30Tver YouNextで配信中
02:04:34上連さん50人に聞いた
02:04:36美味しすぎるメニューベスト3
02:04:38最大限の第2位は
02:04:40来たら
02:04:42絶対最初に頼む
02:04:44ビールと一緒に
02:04:46熱々
02:04:48もちもち
02:04:50肉汁が
02:04:52多分ね
02:04:54日本一ニンニクが効いてるんだよ
02:04:56風邪ひいたときは
02:04:58餃子食いや
02:05:00一発のお茶
02:05:02豚ひき肉
02:05:04キャベツや刻みニンニクなどを混ぜたあんに
02:05:06さらにニンニク
02:05:10この特製のあんを
02:05:12綺麗に包んでいく
02:05:14そして
02:05:20蒸し焼きに
02:05:38中までしっかり
02:05:40何が通ったかは
02:05:42肌感覚
02:05:44しっかりと焼き色をつけたら
02:05:52最大限の美味しすぎるメニュー
02:05:54第2位は
02:05:56皮もちもちの
02:05:58絶品餃子
02:06:04餃子はお酢と胡椒が
02:06:06美味しい
02:06:08野菜と
02:06:10お肉が
02:06:12一体になってて
02:06:14食べられます
02:06:18常連さん50人に聞いた
02:06:20美味しすぎるメニューベスト3
02:06:22最大限の第1位は
02:06:24男の子を
02:06:26満足させるような味
02:06:28がっつりがっつりある
02:06:30ここに来て食べないといけない
02:06:32毎回
02:06:34毎回頼むのはごもくちゃん
02:06:36じゃあ
02:06:40まずは
02:06:42卵とご飯
02:06:46具材はシンプル
02:06:48長ネギとナルト
02:06:50そして
02:06:52自家製のチャーシュー
02:06:56まろやかな味わいの
02:06:58沖縄の塩で味付け
02:07:02そして最後に
02:07:04お母さんのサービス精神あふれる
02:07:06エビ
02:07:08かまぼこ
02:07:10チャーシューをもりもりトッピング
02:07:16さらに卵焼きをのせて
02:07:20はい、いらっしゃい
02:07:26そういうこと?
02:07:28おい
02:07:30えー面白い
02:07:34第1位は
02:07:36常連さんが必ず頼む
02:07:38ごもくチャーハン
02:07:40なぜこうやって上に
02:07:42二倍ごもく
02:07:44二倍をよくしたほうがおいしそう
02:07:46おいしそうみたいで
02:07:48どうせ食べるなんてね
02:07:52チャーハンと餃子最高
02:07:54うまっ
02:08:08そんなお母ちゃんが
02:08:1043年間
02:08:12毎日欠かさず行っていることが
02:08:16今から何されるんですか
02:08:20仕事行く前にアイロンをかけて
02:08:22気合をかけて
02:08:24自分に気合をかけるため
02:08:28仕事で毎日着ている
02:08:30白衣のアイロンだけ
02:08:32やっぱり気合を入れるには
02:08:34やっぱりこれ
02:08:36白衣を着ること
02:08:38ずっと仕事していたいんですか
02:08:40思います
02:08:42やめたら儲けると思う
02:08:44お客さんも
02:08:46大好きだし
02:08:48遠くからいらっしゃるお客さんも
02:08:50いらっしゃる
02:08:52お客さんが来る限り
02:08:54全力を尽くす
02:08:56みんなのお母ちゃんでした
02:08:58最愛犬
02:09:00ロケーションで一日行って
02:09:02お手伝いさせてもらって
02:09:04回収的にいろいろ
02:09:06手伝って最後に
02:09:08五目チャーハンを習いまして
02:09:10だから五目チャーハンで私作れる
02:09:12作ってた
02:09:14番組でね
02:09:16食べたけどめちゃくちゃおいしかった
02:09:18だから
02:09:20だから今日そこ貸してもらえば
02:09:22皆さん試食でね
02:09:24私が作って出せる材料があればね
02:09:26まんまだったもんね
02:09:28専念してほしいけどね
02:09:30専念はしないよ