太田×石井のデララバ 2024年10月02日 町中華激戦区！名古屋市中川区グルメ
太田×石井のデララバ 2024年10月02日 町中華激戦区！名古屋市中川区グルメ
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TVTranscript
00:00In this episode, we'll be exploring the most popular gourmet food in your city, Delagawa Gourmet!
00:09This time, we're in the hometown of gourmet food, Nakagawa Ward, Nagoya City.
00:16It's an hour's drive from Nakagawa Ward.
00:20There are many restaurants in Nakagawa Ward that you'd want to line up to eat.
00:27I'm from Mie Prefecture.
00:30I came here from Tokyo.
00:32Oh, really?
00:33Yes, I heard about this place.
00:35I see.
00:36They went all the way from far away to eat at this restaurant.
00:42And while they were doing their research, they heard this voice.
00:47Chinese food is hot, so there's a lot of good ramen.
00:53Chinese food is hot in Nakagawa Ward.
00:59Yes, Nakagawa Ward is a hot spot for Chinese food.
01:05While we were driving, we saw a lot of Chinese restaurants.
01:13There's a pon pon.
01:15There it is. Ryu Ichiba.
01:17It looks good.
01:19There are more than 60 restaurants in Nakagawa Ward.
01:25We asked 155 people in Nakagawa Ward.
01:30What is the most popular restaurant in Nakagawa Ward?
01:35Will the Chinese food in Nakagawa Ward be the best?
01:39It looks good.
01:40Or...
01:43It's a bug.
01:44A bug?
01:46The fifth place in Nakagawa Ward.
01:52It's a Chinese restaurant.
01:55There's a sign on Taihei Street.
01:58And there's a red Tenshinhan.
02:01A red Tenshinhan.
02:03A red Tenshinhan?
02:04It's a mystery. I'm scared of red Tenshinhan.
02:07Gyozaen is 10 minutes' walk from Minami-Arako Station on the Aonami Line.
02:15It's a Chinese restaurant with a history of 52 years.
02:22There are more than 90 kinds of dishes.
02:26But the customers who come for the red Tenshinhan are...
02:31Is it good?
02:32It's good.
02:34I'm addicted to it.
02:37The softness of the egg and the taste of the red bean paste.
02:43It's different from ordinary Tenshinhan with red bean paste.
02:48I'm addicted to it.
02:52The red Tenshinhan is more popular than Gyozaen.
03:02What kind of dish is it?
03:06The red Tenshinhan is here.
03:09I'm excited.
03:11Here it is.
03:12Is this it?
03:13This is the red Tenshinhan.
03:15Look at this.
03:16It's quite...
03:17Here you go.
03:18It's red.
03:20It's brown.
03:26It's completely different from ordinary Tenshinhan.
03:31It's spicy.
03:33You'll feel it later.
03:35Mr. Ota is right.
03:37At first, it's delicious.
03:39But at the end, it's spicy.
03:41Is it the spiciness of red pepper?
03:43There are about 10 kinds of spices.
03:45How about the ingredients?
03:4780% of the ingredients are boiled pork.
03:51That's amazing.
03:53It's delicious.
03:56It's different from ordinary Tenshinhan.
04:02How does he make the red Tenshinhan?
04:07I can only eat it here.
04:09He uses three eggs.
04:13It takes 15 seconds to fry.
04:17He is particular about softness.
04:26The red Tenshinhan is ready.
04:32It's a mix of soft pork, crab meat, and green onion.
04:38Do you add any seasonings?
04:40I add a little salt.
04:41A little salt?
04:42It has the taste of crab.
04:45I also add some seasonings to the meat.
04:47That's enough.
04:50He uses the original soup to make the red Tenshinhan.
04:58It's a mix of pork bone and chicken bones.
05:03I also add kelp and shiitake mushrooms.
05:08He uses soy sauce-based sauce with the umami of vegetables such as ginger, garlic, and cabbage.
05:17He uses this powder.
05:21This is dried shiitake mushrooms and kelp.
05:29This is a mix of five types of seafood.
05:33This is the original umami seasoning.
05:36It's Japanese style.
05:37It's complicated.
05:40He adjusts the taste with the original powder of Japanese taste.
05:44When he adds the seasoning, the red Tenshinhan is ready.
05:59This is chili oil.
06:01This is a lot of chili oil.
06:04The red Tenshinhan has a lot of chili oil.
06:09Why does he use chili oil?
06:12The red Tenshinhan has the umami of Chinese food.
06:16The red Tenshinhan has the umami of Korean food.
06:20I use chili oil to balance the taste.
06:24I mix the red Tenshinhan with various spices.
06:28I cook this on a low heat for about 10 hours.
06:36This is a miso-based black Tenshinhan.
06:43I love miso.
06:46I have miso at home.
06:47I like eggplant miso the most.
06:50This miso is close to miso.
06:55This miso has a lot of meat.
07:00This miso is not poisonous.
07:02That's right.
07:05In addition.
07:08This is popular on SNS.
07:10This is a very popular menu that more than 80% of customers order.
07:16This is popular on SNS.
07:18This is spicy.
07:20This is not black at all.
07:23I can eat this.
07:26This is a Taiwanese fried rice of AITOKU.
07:32Do you want to eat this?
07:34I ordered AITOKU fried rice.
07:37This is a fried rice with all my favorite ingredients.
07:41This is a treasure box.
07:45I want to see this.
07:54This is AITOKU's Taiwanese fried rice.
07:57Excuse me.
07:58This is big.
08:00This is garlic.
08:02This has a lot of meat.
08:04What is in the middle?
08:05This is boiled roasted pork.
08:07This is very good.
08:16The meat is very soft.
08:22This is soft.
08:26This garlic melts in my mouth.
08:28This is sweet.
08:31Everyone will like this.
08:33This is AITOKU's Taiwanese fried rice.
08:36AITOKU's Taiwanese fried rice.
08:39This is a shocking menu that will make you full.
08:47This is garlic, crab meat, and meat.
08:58This is a Taiwanese fried rice with minced pork, chili peppers, garlic, and chives.
09:07Customers want to add toppings to this.
09:11This is a Taiwanese fried rice with minced pork.
09:17This is a menu of minced pork.
09:24This is light.
09:27This is a menu of crab meat.
09:31This is a luxury.
09:33This is a menu of garlic.
09:38This is a menu of AITOKU's Taiwanese fried rice.
09:46This is a Taiwanese fried rice with minced pork, garlic, and crab meat.
09:54I ate ramen and came here.
09:57This is amazing.
10:02This is very good.
10:05I eat ramen after work.
10:08This is very delicious.
10:10This is worth coming here.
10:12This is amazing.
10:18This is the 4th place in NAKAGAWA.
10:24This is definitely delicious.
10:27Everyone likes this.
10:30This is a mixed soba.
10:32This is good when you want to eat a lot.
10:36This is a Taiwanese mixed soba.
10:39There is a main store in AKABATA.
10:41This is a noodle shop.
10:43This is a noodle shop.
10:46The 4th place in NAKAGAWA is a noodle shop.
10:50This is a noodle shop.
10:53This is the first shop I ate mixed soba.
10:56This is the first shop I ate mixed soba.
10:58This is a good spiciness.
11:00This is addictive.
11:03If you don't eat this for a month, you'll get sick.
11:07This is very delicious.
11:08Taiwanese minced meat is spicy and delicious.
11:13This goes well with thick noodles.
11:19This is a noodle shop.
11:21This is the 4th place in NAKAGAWA.
11:25What kind of shop will enter from the 3rd place to the 1st place?
11:29Let's go to the 3rd place.
11:33I went there for lunch.
11:35I can't eat all of this.
11:37This is a reasonable price.
11:39This is a large amount.
11:41This is a noodle shop.
11:44The 3rd place in NAKAGAWA is a noodle shop.
11:46This is a noodle shop.
11:49This is a Chinese restaurant.
11:52This is a Chinese restaurant.
11:55This is a good restaurant.
11:57This is a Chinese restaurant.
12:00Why is this a noodle shop?
12:04What is this?
12:10This is a meal.
12:14This is a large amount and cheap.
12:19This is a large amount and cheap.
12:22This is 950 yen.
12:24This is very cheap.
12:28This is a daily lunch.
12:30This is a main dish.
12:32This is a salad, ramen, and dessert.
12:36This is 950 yen.
12:41This is a meal.
12:46This is a set of ramen and Mapo rice.
12:50This is a set of ramen and Mapo rice.
12:57This is a meal with a lot of cost-effectiveness.
13:01He is a super star.
13:05KAI is here.
13:08He is a big eater.
13:12Is he a big eater?
13:15He is a big eater SHOHEI.
13:19He is a big eater KAI.
13:24He is amazing.
13:25Did he come to the store?
13:26He didn't come to the store.
13:29He is often misunderstood.
13:31He didn't take a picture.
13:33When OTANI came to Nagoya last year, his acquaintance took a picture of him.
13:40He put that picture on display at the store.
13:46That's not good.
13:48If OTANI SHOHEI comes, what does he eat?
13:53This is ANKAKE fried rice.
14:02What is this?
14:03This is white.
14:04This is white ANKAKE fried rice.
14:08Can I eat ANKAKE fried rice?
14:12If you come here, please eat it.
14:17ANKAKE fried rice is characterized by white ANKAKE.
14:25ANKAKE fried rice is made with a secret soup made from chicken and pork.
14:29The point is to add egg whites.
14:33ANKAKE fried rice has a light taste.
14:35By adding egg whites, ANKAKE fried rice becomes fluffy.
14:43ANKAKE fried rice looks delicious.
14:45I eat ANKAKE fried rice every time.
14:49ANKAKE fried rice is delicious, so I eat it every time.
14:54This is the second place in the ranking of NAKAGAWA KU DELARABA GURUME.
15:06I recommend this restaurant because it has an American feel.
15:09This restaurant is the best when you want to eat a lot.
15:12When I go to NAKAGAWA KU DELARABA GURUME, I remember my family.
15:16I really like HELLO KID.
15:18I like HELLO KID.
15:20I like HELLO KID.
15:22I've been there many times.
15:25This is HELLO KID.
15:28This is big.
15:30What do you have in your hand?
15:32This is a hamburger.
15:34This is the second place.
15:36This is a hamburger.
15:37This is a famous restaurant.
15:39This is the world of western movies.
15:42This is a hamburger.
15:45This looks delicious.
15:47The second place in the ranking of NAKAGAWA KU DELARABA GURUME is HELLO KID.
15:59This restaurant has been loved in NAKAGAWA KU for nearly 50 years.
16:02More than 50 people are waiting to eat here.
16:08This is a new restaurant.
16:09Many people are waiting to eat here.
16:17This is a hamburger.
16:23This is a hamburger.
16:27This is a hamburger.
16:36This looks delicious.
16:45This is the face of happiness.
16:48This is a smile.
16:54I was surprised to come here every time.
16:56Is there such a hamburger?
16:59There is no such hamburger in OOTAKA.
17:01This is the best hamburger restaurant in NAGOYA.
17:07I came here from TOKYO.
17:10I heard about this hamburger.
17:12This is delicious.
17:15This is a hamburger that you want to eat even if you come from outside the prefecture.
17:21What kind of taste is this?
17:24There are many unfamiliar words in this hamburger.
17:29What is this?
17:32This is a normal hamburger.
17:35This has a good texture.
17:37This has a good texture.
17:39This is delicious.
17:43This is crispy.
17:44This is like a knife.
17:48I've never eaten this before.
17:50This is rough.
17:53I don't feel like I'm eating meat.
17:56I feel like I'm eating ground meat.
17:58I feel like I'm eating ground meat.
18:00This is a lump of ground meat.
18:03This is like a lump of ground meat.
18:07You can tell by looking at this.
18:09This has arrived.
18:11This is a rough-cut hamburger.
18:13The sound is good.
18:19This is not a hamburger.
18:25This is not a hamburger.
18:27I've been to a lot of hamburgers.
18:32This has no texture.
18:36You said you were eating a lump of ground meat.
18:39That's right.
18:40Have you ever had a hamburger this rough?
18:44No.
18:47The point is that it is delicious when it is roughly cut to the point where the intestines are attached.
18:53There are two secrets of rough cutting when you put it in the kitchen.
19:03First, how to cut the minced meat.
19:09This is a medium cut.
19:12This is a 4.7mm cut.
19:15Let's think about it.
19:16First, how to cut the minced meat of a medium-sized hamburger.
19:29This is how to cut the minced meat of a medium-sized hamburger.
19:37The size of the hole in the plate is 4.7mm.
19:45This is a 4.7mm cut.
19:50However, HELLO KIT uses a 4.7mm medium-sized cut.
20:00How many millimeters do you think the HELLO KIT is?
20:08This is 5.2mm.
20:11This is 0.5mm.
20:13This is 12.5mm.
20:15This is 12.5mm.
20:17This is not ground meat.
20:19This is too rough.
20:21This is a 4.7mm medium-sized cut.
20:27This is too rough.
20:33This is a 4.7mm medium-sized cut.
20:38This is 12.5mm.
20:42This is a 4.7mm medium-sized cut.
20:45This is a 4.7mm medium-sized cut.
20:47I can see the difference in the quality of the meat.
20:57Is there a difference in the thickness of the meat?
21:00No, there is no difference.
21:03I've seen it in many places.
21:06I've never seen a meat that is rougher than this in the hamburger industry.
21:14Even if you compare the plates, you can see the difference.
21:21What do you use this for?
21:26I don't use this for hamburgers.
21:30What do you use this for?
21:32This is a 12.5mm medium-sized cut that goes against the norms of the hamburger industry.
21:43At first, there was a complaint.
21:45Was there a complaint?
21:46Yes, there was.
21:47There was a complaint that this was not a hamburger.
21:53HELLO KIT opened in 1976.
22:00This is a 4.7mm medium-sized hamburger that was devised by the founder and father of KOJIMA.
22:08This is a popular hamburger in Nakagawa.
22:16However, in the 2000s, there were many restaurants around here.
22:22The popularity of this hamburger gradually diminished.
22:27At that time, the president of KOJIMA came up with a new idea.
22:33You did a good job.
22:35I've been working at a French restaurant for about five years.
22:40I wanted to make a more beautiful dish.
22:43I made the sauce on a plate.
22:46I studied French at a French restaurant.
22:52I thought it was good.
22:55I thought it was good and the customers liked it.
22:58I thought it was good and the customers liked it.
23:02The president of KOJIMA abandoned the French taste that he was good at.
23:05The president of KOJIMA abandoned the French taste that he was good at.
23:09The 12.5mm medium-sized hamburger was born after trial and error.
23:18The meat is made from domestic black beef.
23:22The meat is mixed with various parts such as arm meat and rib meat.
23:33The secret to the deliciousness of the rough-cut hamburger is in the preparation of the meat.
23:39The secret to the deliciousness of the rough-cut hamburger is in the preparation of the meat.
23:41The meat is tender.
23:48However, it has a very boring taste.
23:51It's an interesting idea.
23:53I want to leave the texture of the meat.
23:58I want to show the taste of the meat.
24:05That's why the texture of the meat remains.
24:08The texture of the meat is interesting.
24:11The secret to the deliciousness of the hamburger is to leave the texture of the meat.
24:19The secret to the deliciousness of the hamburger is to leave the texture of the meat.
24:25The ingredients used for the hamburger are a small amount of bread crumbs.
24:29And.
24:315% of medium-sized hamburger.
24:3410% of medium-sized hamburger.
24:35It's like a hamburger.
24:37It's like a hamburger.
24:38By using the meat as a link, the meatiness increases.
24:47There are six people kneading the hamburger.
24:57If I don't hold this, it's like this.
25:01If I hold this, it's like this.
25:03If I hold this, it's like this.
25:08Is this important?
25:11It's more important to throw and hit than to let the air out when kneading.
25:21Is that so?
25:22Do you hit and knead at the same time?
25:24If I hold this, it's like this.
25:28I see.
25:30Do you hold this?
25:31Yes.
25:34Let's take a picture with a super slow motion camera.
25:42Look, I'm holding this.
25:45This is it.
25:46It's true.
25:47It's similar to his left hand.
25:53The heat of my hand is transmitted.
25:58It's fast.
26:02He makes about 800 hamburgers in a day.
26:11He is particular about how to bake hamburgers.
26:17First, he bakes the surface on the iron plate.
26:23After that, he uses charcoal to slowly heat the inside.
26:38He is particular about using firewood.
26:43When I use firewood, it smells like smoke.
26:50In my case, I use firewood.
26:55I tried various things.
26:58I tried to use cherry blossoms, firewood, and smoke.
27:04But it smelled too much.
27:08It's best to eat it with rice.
27:13He uses the scent of firewood to make the rice taste better.
27:22You can choose from seven kinds of hamburgers.
27:31There are two popular sauces.
27:35First,
27:38It's rare.
27:39I think this is the only one.
27:41This is really good.
27:42I've been eating this for a long time.
27:44This is a rare sauce.
27:46It makes me want to eat meat.
27:51I can eat a lot.
27:52I always eat this.
27:54It's a little spicy.
27:56But, the scent goes through my nose.
27:59But, it comes to my nose.
28:03The second most popular hamburger in Hello Kit.
28:06Pay attention to the sauce.
28:09I will eat this.
28:12This is rare.
28:14Is this rare?
28:16Do you want to try it?
28:17I'll try it.
28:20The president will tell me.
28:23What is this?
28:31It's mayonnaise.
28:34What is this refreshing taste?
28:36Refreshing?
28:41I know what it is.
28:43Do you know what it is?
28:44Yes.
28:45What is it?
28:46It's wasabi mayonnaise.
28:49What is the answer?
28:51It's wasabi mayonnaise.
28:53I see.
28:54It's wasabi mayonnaise.
28:56The second most popular hamburger in Hello Kit.
28:58It's wasabi mayonnaise soy sauce.
29:02It's less spicy than wasabi.
29:04The scent of wasabi goes through my nose.
29:07That's right.
29:09This is the most popular hamburger in Hello Kit.
29:16Look at this.
29:18It looks delicious.
29:19He praised me a lot.
29:21I enjoyed the performance.
29:24This is amazing.
29:26This is more than sashimi.
29:27This is more than sashimi.
29:28This is more than sashimi.
29:30The impact of this is amazing.
29:33This is amazing.
29:34This is here.
29:37This is...
29:38This is...
29:40This is mixed.
29:42This is mixed.
29:44Wow.
29:47This is cheese like a waterfall.
29:49This is very luxurious.
29:53The most popular hamburger in Hello Kit.
29:55This is the most popular hamburger in Hello Kit.
29:57This is a burnt cheese.
30:01This is mozzarella cheese.
30:03This is Gouda cheese.
30:04This is a blend of three types of steppen cheese.
30:07This is a special cheese.
30:10This is a demi-glace sauce.
30:13This is a garlic chip.
30:19This must be delicious.
30:30This is delicious.
30:32That's right.
30:33This is delicious.
30:34The taste of cheese comes first.
30:36The taste of cheese comes first.
30:37How many times have you tried to mix the three types of cheese?
30:42I have tried more than 10 times.
30:48OTA specially tried the new menu released this month.
30:55I sandwiched a hamburger with a hamburger.
30:57How many people are eating this?
30:59This is for one person.
31:00Is this for one person?
31:02On top of the hamburger is lettuce, tomato, eggplant, and bacon.
31:09I sandwiched a hamburger with cheese.
31:13I put a lot of demi-glace sauce on it.
31:16This is a large menu with a lot of volume.
31:22What is the title of this menu?
31:23I don't know.
31:25I don't know the name of this menu.
31:27Please give it to OTA.
31:29What is this?
31:31This is a deluxe hamburger.
31:35This is a deluxe hamburger.
31:37This is good.
31:39Let's eat this.
31:41This is interesting.
31:43This is not interesting.
31:46The first person is worried about the president.
31:52I don't know why.
31:55I put a lot of delicious food in my mouth.
32:02This is a miracle illusion.
32:05Is this okay?
32:07This is a deluxe hamburger.
32:11Please don't change my name.
32:13It's okay.
32:16This is a deluxe hamburger.
32:21This is a deluxe hamburger.
32:23This is sold only for two days on October 5th and 6th.
32:29This is the ranking of deluxe hamburgers in NAKAGAWA.
32:32The first place was given to five people.
32:37This is a restaurant where you can enjoy it with your family.
32:40There are many menus.
32:42How many times have you eaten this?
32:43Hundreds of times.
32:45This is a fried chicken ramen.
32:47This is a gyoza.
32:48This is really delicious.
32:50Let's eat this.
32:51There are many people.
32:55There are many people.
32:57There are so many people.
32:59This is amazing.
33:02This is the ranking of deluxe hamburgers in NAKAGAWA.
33:05The first place was given to five people.
33:10This is KAISUI.
33:14The first place of deluxe hamburgers in NAKAGAWA is KAISUI.
33:25Hello.
33:26This is the first place of deluxe hamburgers in NAKAGAWA.
33:29Congratulations.
33:31Are you young?
33:33This is the second generation.
33:35This is the third generation.
33:37This is my daughter.
33:39What is the first place of deluxe hamburgers in NAKAGAWA?
33:46We open at 4 or 5 o'clock.
33:48What time do you open?
33:50We open at 5 o'clock.
33:51That's early.
33:53We have been open for 20 to 30 years.
33:58Where are you from?
33:59We are from NIIE.
34:02Are you from NIIE?
34:04We are from GUNMA.
34:06We are from GUNMA.
34:09Are you from GUNMA?
34:11Yes.
34:13They are loved by their neighbors and relatives.
34:22This is the first place of deluxe hamburgers in NAKAGAWA.
34:29There are 120 seats.
34:31There are many seats.
34:34There is also a second floor.
34:35There is a table seat on the second floor.
34:39This is a popular reason for families.
34:43Do you have a family?
34:53It's delicious no matter what you eat.
34:55It's a local Chinese dish.
34:58When I came back, I asked what I wanted to eat.
35:01He said he wanted to eat seawater.
35:09This is addictive.
35:10This is a pure liver.
35:13This is a pure liver.
35:16This is delicious.
35:19This is a pure liver.
35:21This is a seawater dish that uses chicken liver, tuna, and chicken skin.
35:24This is a special sweet and spicy sauce and seaweed.
35:27This is a seawater dish that uses chicken liver, tuna, and chicken skin.
35:30I have never heard of this.
35:34This is a delicious taste.
35:36I can eat this with one person.
35:40This is a pure liver.
35:42I don't want to drink beer.
35:45This is the only place where you can eat this.
35:47You should definitely eat this.
35:52This is a pure liver.
35:55This has green onions, so it's just right.
35:58This is a family-style Chinese dish that was established in NAKAGAWA for 37 years.
36:04This is seawater.
36:07After two weeks of interviewing, I found four reasons why NAKAGAWA is loved.
36:18First of all.
36:20This is ramen.
36:21This is a large bowl.
36:27This is so big that the face is hidden.
36:32This is a large amount.
36:36I was worried that I couldn't eat it all.
36:39But I ate it all.
36:42This is delicious.
36:43This is twice as good as normal ramen.
36:47I knew this was a large amount, so I reduced it from breakfast.
36:54The first reason why seawater is loved.
36:58This is a large amount.
37:01This is like Ryusho Rikishi.
37:03Compared to normal ramen and seawater ramen.
37:08This is twice as big as normal ramen.
37:10This is the difference in size.
37:20I'm full.
37:21I'm glad I came to ONE PIECE.
37:23I'm hungry.
37:25There is a menu like this inside.
37:29This is big.
37:32This is a large amount.
37:34This is a large bowl.
37:36This is JUMBO MISO RAMEN.
37:39This is JUMBO MISO RAMEN.
37:43Compared to normal ramen and seawater ramen.
37:46This is twice as big as normal ramen.
37:49This is a good bowl.
37:50The amount of noodles is three times that of normal ramen.
37:55This is a mixed seawater ramen.
37:56The amount of soup and ingredients is twice that of normal ramen.
38:00Can I eat this?
38:01And.
38:05This is a fried food.
38:08This is a menu with three types of fried food.
38:12This is a special menu for KUISHINBO.
38:15This is the level of GALSONE.
38:18I've never seen such a large amount.
38:21I'm cool.
38:25Let's share this.
38:28He ate JUMBO MISO RAMEN that was three times the size in 15 minutes.
38:35I'm happy to eat this much.
38:40The second reason why seawater ramen is loved is.
38:45I ordered a lot and it's cheap.
38:48This is cheap.
38:51She is kind to her family.
38:57Who is this large group?
39:01This is my mother.
39:04This is my son.
39:08This is my grandson.
39:10This is a family of four.
39:14This is a family of four and a total of eight friends.
39:21I always order this when I want to eat ramen and fried food.
39:25This is a set of two.
39:26Is this fried food?
39:29I want to eat this every day.
39:34This is delicious.
39:36This is delicious.
39:39The eight people who ordered this day are.
39:45Chinese.
39:48Gyoza.
39:53NIRAREBA.
39:58Corn soup.
40:05Sesame dumplings.
40:08This is a set of 15.
40:13How much is this?
40:14This is 11,000 yen.
40:16There are eight people.
40:18This is a set of 15.
40:20This is 11,132 yen.
40:25The average price for one set is 742 yen.
40:30This is a family.
40:35The third reason why seawater ramen is loved is.
40:41I ordered a lot and it's cheap.
40:42How long did it take to come out?
40:45It didn't take 10 minutes.
40:48It's fast to come out even if you sit down.
40:52Thank you very much.
40:56The third reason why seawater ramen is loved is.
40:59The speed of delivery is fast.
41:03This is important.
41:04This kind of shop is special.
41:06I look at the kitchen.
41:09There are fried bread and yakisoba.
41:15There are a lot of people.
41:17I will eat this.
41:22Pay attention to the number that comes out at once.
41:26Fried chicken.
41:28Fried dumplings.
41:29Shumai.
41:31Three fried rice.
41:34Even TENSHINHAN.
41:36Seven items in just 10 seconds.
41:41The reason why you can serve food quickly is.
41:44It's very detailed.
41:49Fried food such as fried chicken.
41:52Cold dishes such as BANBANJI.
41:55Each person is in charge of dumplings.
41:59In addition, the fried food is in charge.
42:04Two people are in charge of noodles.
42:08Pay attention to the noodles.
42:11Two people serve the same ramen.
42:15I want to deliver it to the customer as soon as possible.
42:19This is the reason for this detailed distribution system.
42:25The fourth reason why seawater ramen is loved is.
42:33There are many types of taste.
42:36There are many menus.
42:38There are many people.
42:40It's easy to eat with your family.
42:42How many types are there in the menu?
42:44There are about 100 types.
42:49There are 110 types.
42:52It's a rich menu.
42:57It's delicious no matter which menu you eat.
43:01I want everyone to use it.
43:04I want everyone to use it.
43:07I'm looking forward to it.
43:10I'm looking forward to it.
43:13I like MABOHAN.
43:17The most popular menu is MABOHAN.
43:23In other restaurants, there is meat.
43:27When I eat it, it's delicious.
43:34There are 110 types of seafood.
43:38What is the most popular menu?
43:41I looked it up.
43:43It's the most popular menu in NAKAGAWA.
43:52The fifth most popular seafood menu is TANTANMEN.
43:57This is also cheap.
44:00It's spicy and has a strong taste of sesame.
44:09The fourth most popular menu is TENSHINHAN.
44:15It's a sweet and strong taste.
44:18The balance of TENSHINHAN and AN is very good.
44:22The third and second most popular menus are CHA-HAN and GYOZA.
44:30The second most popular menu is CHA-HAN and GYOZA.
44:33The first most popular menu is CHA-HAN and GYOZA.
44:37What is the most popular menu in NAKAGAWA?
44:42I'm addicted to it.
44:45It's delicious because it's mixed with thin noodles.
44:49I came here to eat this.
44:52What is the name of this menu?
44:54It's WANFUMEN.
44:58I will definitely order this.
45:02I want you to eat this.
45:05I'm happy.
45:08What is the most popular menu in NAKAGAWA?
45:10It's WANFUMEN.
45:20What is the most popular menu in NAKAGAWA?
45:25It's WANFUMEN.
45:28Is this pork bone soup?
45:30This is a beautiful soup.
45:33What is this color?
45:35I've never seen this color before.
45:37WANFUMEN in the sea was the highlight of NAKAGAWA.
45:50This is a happy taste.
45:56The noodles are very thin.
45:58This is delicious.
46:03This is delicious.
46:06What is this taste?
46:08This is soy sauce pork cutlet.
46:14This is corn.
46:16This is egg.
46:17What is the correct answer?
46:19This is delicious.
46:20This doesn't contain corn.
46:23This is an egg-free ramen.
46:26This is delicious.
46:30Where did you feel the taste of corn?
46:34WANFUMEN is made by breaking two eggs into a bowl and mixing them.
46:41This is a soup made from chicken and pork bone.
46:46I add soy sauce to this.
46:50The soup is complete.
46:56I mix this well to make it easier to mix with thin noodles.
47:00I don't overdo it.
47:03He mixes the eggs well to make them easier to mix with noodles.
47:11And. . .
47:13This is like a parent-child soup.
47:16By adding eggs to the soup made from chicken, it will be more spicy.
47:27This is very delicious.
47:29It's a waste if you don't drink this soup.
47:31I drink this.
47:34The egg is fluffy.
47:36It's like the noodles in the egg soup of a YAKINIKU restaurant.
47:40The egg neutralizes the strong taste of the soup.
47:45When I noticed it, I drank the soup.
47:49Everyone drinks the soup.
47:51The soup is delicious.
47:54What does WANFUMEN mean?
47:57I want to know the meaning of WANFU.
48:01What?
48:03WANFUMEN was established in the 1930s.
48:05What is the meaning of WANFUMEN now?
48:07I've heard WANFUMEN a few times.
48:11I forgot the meaning of WANFUMEN.
48:16The No. 1 food in NAKAGAWA is KAISUI.
48:20KAISUI opened a new restaurant.
48:25I opened a ramen restaurant.
48:32You opened a ramen restaurant.
48:34The most popular WANFUMEN is a ramen restaurant.
48:38But there is no WANFUMEN.
48:41The most popular WANFUMEN is not in the new restaurant.
48:48Why is it a different menu?
48:50I want to compete with ramen.
48:52I want to make ramen that the customers will be happy with.
48:57You haven't forgotten your original intention.
49:00What is the origin of KAISUI?
49:02I've heard the origin of KAISUI.
49:07I forgot the meaning of KAISUI.
49:09Why did you forget the meaning of KAISUI?
49:13Next week's DELARABA.
49:15SHIMIZU MICHIKO and TAKAYAMA ROCKET from TAKAYAMA.
49:19They spend an hour in TAKAYAMA during the TAKAYAMA festival.
49:24MASAGO SOBA from TAKAYAMA RAMEN.
49:27TRAMBLUE is a very popular bread shop.
49:30CHITOSE is a famous yakisoba shop.