大阪ほんわかテレビ 2024年10月04日 １０００円×カルディでミシュランシェフが食卓革命！！
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00:00The 1,000 Yen Challenge!
00:02I'll give 1,000 Yen to the master of the road!
00:07If you give 1,000 Yen to a first-class chef, what kind of seasonings will he buy?
00:12Who is the chef this time?
00:15Hello.
00:18Nice to meet you.
00:21The owner chef of Sousaku Italian Unico, Yamamoto Jun-san, has a restaurant in Kitashinchi, Osaka.
00:29The Michelin 1-star rating for 3 years in a row.
00:33He is a Japanese-Italian with a sense of Japanese culture.
00:37He continues to create unique dishes.
00:40He is the revolutionary chef of the Italian cuisine world.
00:44What will he do?
00:47I'll give you 1,000 Yen.
00:50I'd like you to teach me a delicious dish using the seasonings that Yamamoto-san recommends.
00:59Can you do it?
01:00It's okay.
01:01It's okay?
01:03It's okay.
01:07So, where is the place that Yamamoto-san took us to?
01:13This is the place.
01:15Oh, it's Caldi.
01:17Familiar Caldi Coffee Farm.
01:20What will he buy among the many seasonings?
01:25Here it is.
01:26What is this?
01:27This is plum sesame sauce.
01:28Plum sesame sauce?
01:29Yes.
01:30Plum is mixed in the sesame sauce.
01:32The richness of the sesame seeds and the acidity of the plum are well balanced.
01:36How much is it?
01:37This is 410 Yen.
01:39410 Yen?
01:40Yes.
01:41You still have time.
01:42Can I go again?
01:43Yes, one more.
01:44And more.
01:46Sea urchin butter.
01:47I know this.
01:49This tastes like a lump of umami.
01:52That's right.
01:53It's a smooth butter, so it's easy to use.
01:55It's easy to store.
01:56That's great.
01:57You can use it as it is.
01:58Sea urchin butter.
01:59So, we decided to go to Nishina.
02:02After paying 1,000 Yen, the total is 996 Yen.
02:08So, what kind of dish will they make at Nishina?
02:12First, the plum sesame sauce.
02:15Normally, salad and pork shabu-shabu are the standard way to eat it.
02:20However, the plum sesame sauce goes well with it.
02:24Tomato juice.
02:25Tomato?
02:26Plum and tomato?
02:27It's a little sour.
02:29And the umami is a little strong, so it's good to increase the umami.
02:34And olive oil.
02:36And mix it lightly.
02:37The sauce is ready.
02:39Is that so?
02:40Yes.
02:41What did they put in there?
02:43Mix it well.
02:45Pasta.
02:46And they just mix it.
02:50And they top it with chicken and tomato.
02:54It's done.
02:55That's great.
02:56It's fashionable to just mix it.
03:00It's refreshing.
03:02It's big.
03:03It feels good.
03:07It goes well with it.
03:09It's refreshing.
03:11It's not too sweet.
03:12It's not too sweet, right?
03:13It's the best.
03:15That's important.
03:16It's sweet.
03:17Next, Nishiname's dish is made with mayonnaise, tuna, and plum sesame tuna mayo.
03:25I'm sure it's good.
03:26Next, I'm going to use bread.
03:28Bread?
03:29And on the bread...
03:31I'm going to make a wall with mayonnaise.
03:33A wall?
03:34Yes.
03:35So it doesn't spill.
03:36Next, I'm going to make a wall with mayonnaise on the bread.
03:42I'm going to put the ingredients in here.
03:45And I'm going to top it.
03:47You can top it with anything.
03:49Anything, like bell peppers or onions.
03:52All that's left is to bake it and it's done.
03:57It's good.
04:07It's good.
04:09The sourness of the plum and the richness of the mayonnaise go well together.
04:13It's good to have sourness in it.
04:15The rice is important, too.
04:17The rice is important.
04:18It's not just the plum.
04:20Everyone in the studio is impressed.
04:24There's a lot on it.
04:26Thank you for the food.
04:27Thank you for the food.
04:29It's good.
04:30It's really good.
04:32It's good.
04:33It's good.
04:34It's good.
04:35It's good.
04:36It's good.
04:37It's good.
04:38You should take this to all the cafes.
04:41It's good.
04:42It's good.
04:43It's good because it's not too sour.
04:45It's good.
04:46It's good.
04:47Next is the popular product, the rich sea urchin butter.
04:51First, spread it on the bread.
04:53It's good just by itself.
04:59It's the best.
05:01It's really good.
05:02The sea urchin is strong, but it's rich and smooth.
05:06It's really easy to make the sauce.
05:09It was easy up to this point.
05:11Is it easier than that?
05:12It's easier than that.
05:14Add mayonnaise.
05:16Add a little bit of soy sauce.
05:21Do you usually add soy sauce to tartar sauce?
05:23Sea urchin and soy sauce go well together.
05:25I see.
05:26He added cucumber and onion, which have a good texture.
05:31The tartar sauce is ready.
05:33It's ready.
05:35It's ready.
05:36I recommend eating sea urchin with salmon.
05:41How does the easy-to-make sea urchin tartar sauce taste?
05:53It's very stylish.
05:56It's good.
05:57It goes well with sea urchin.
05:59It has a strong umami.
06:01This tartar sauce is versatile.
06:04It goes well with vegetables, broccoli, and potatoes.
06:09It's easy to make.
06:11I recommend you to try it.
06:14There is one more thing.
06:16Is it ready?
06:18Yes, it is.
06:22He put sea urchin butter on the hot rice.
06:26Is it ready?
06:27I think it would be good to eat it with soy sauce.
06:30I recommend you to eat it with consomme soup.
06:32Consomme soup?
06:33What is consomme soup?
06:39He put consomme soup on the rice.
06:42He topped it with green onion, seaweed, cheese, and wasabi.
06:47It's a sea urchin tartar sauce.
06:50It's new.
06:52It's like the end of a sea urchin hot pot.
06:56Does it make it more delicious?
06:58Yes, it does.
06:59It's dark in color.
07:01It's mysterious and gentle.
07:03What is this?
07:05It's easy to make even if you're tired at night.
07:11I can taste sea urchin.
07:16It's very rich.
07:19It's good.
07:21It's good.
07:22It's good.
07:24I ate too much wasabi.
07:29What's next?
07:30We'll learn how to use and enjoy them from the manias on the street.
07:38The first one is...
07:39The fourth one is...
07:40The fourth one is...
07:41The fourth one is...
07:42The fourth one is...
07:43The fourth one is...
07:45The first mania is Akira Hamashima who lives in Wakayama City.
07:51Let's go inside his house.
07:53It's amazing.
07:55It's amazing.
07:57Look at this.
07:59It's a hotel.
08:00It's amazing.
08:02How many types are there?
08:03There are about 40 to 50 types in total.
08:06So, you're a plant mania.
08:10Yes, I'm a plant mania.
08:12Please tell us.
08:13Hamashima is a plant mania who works as an office worker and collects plants as a hobby.
08:19Excuse me.
08:20He bought My Home 10 years ago and started buying plants.
08:26What do you like about it?
08:29It's an unusual space.
08:33It's like my home.
08:35I talk to it every day.
08:38Do you talk to it?
08:40Yes, I do.
08:41Do you talk to it?
08:42Yes, I do.
08:43I say, this season is exciting.
08:46Let's talk to his wife, Aki.
08:50You spend a lot of time watering the plants.
08:52Yes, we do.
08:53The plants take a bath before us.
08:57What kind of bath?
08:59It's not a bath.
09:01It's a watering.
09:03I want to water the plants as soon as I get home from work.
09:07The plants are the most important.
09:09Can I take it to the bathroom?
09:10It's like a family.
09:13Is it okay to have more plants?
09:18I don't have any more plants.
09:22What is the first plant that changed the life of the Hamashima family?
09:28It's a plant called Ficus altissima.
09:31Ficus altissima.
09:33I bought it because I wanted to put a little green.
09:36It matches the atmosphere of my house.
09:39The curve is beautiful.
09:42It matches the atmosphere of my house.
09:45It's easy to bend because it's soft.
09:48I bend it like this.
09:50When I raise it, I tie it with a string.
09:54Can you do that?
09:56Yes, I can.
09:58How many years has it been?
10:00It's been about 10 years.
10:03I raised it like a son.
10:05The minimum condition is ventilation and light.
10:10If you raise it in a room with a strong air conditioner, it will dry out.
10:14Can't I use an air conditioner?
10:16No, you can't.
10:18The next recommendation is Monstera, which is easy to grow even for beginners.
10:24It has a characteristic leaf.
10:26It used to be a heart-shaped leaf.
10:30If you grow it bigger and bigger, you can get rid of the wind.
10:34You have to put two leaves under it.
10:38That's why the cut is intense.
10:41What should I do with the water?
10:44The reason beginners die the most is because they water too much.
10:50I want to take care of it, so I want to raise it more and more.
10:55It's best to water it when the soil is dry and you're hungry.
11:01What is your favorite plant?
11:06It's called an air plant.
11:10I like this kind of plant.
11:13Air plants are plants that absorb moisture in the air without the need for roots or soil.
11:21There are more and more people who hang it up and enjoy it like an interior design.
11:26Among them, Mania's favorite is a thin leaf.
11:34It's a plant that doesn't look like a plant, but it's growing.
11:42Is it right to hang it up like this?
11:44Yes, it goes down more and more.
11:49Here's a quiz.
11:52The Hamashima family is a little troubled by the characteristics of thin leaves.
11:59What are the troubled characteristics?
12:02What are you troubled about?
12:05Nagi, what do you think?
12:07I don't know.
12:09Thin leaves?
12:15What about the soil?
12:18It was originally a person.
12:22What?
12:24You can shake it.
12:27I drew a line like a K in the middle of the night.
12:31The name came out of the middle.
12:34I told my wife,
12:36I'm a leaf.
12:38I'm a thin leaf.
12:41Please introduce yourself.
12:44Mr. Hamashima, please get out of here.
12:48What is the correct answer?
12:50It was originally a person.
12:53The inside of the leaf gets wet, so it falls off.
12:58If you hang it up and raise it, it will grow more and more.
13:04Thin leaves cut off a part of the leaf as it grows.
13:11If you hang it up and raise it, it will grow more and more.
13:18That's why there were only one thin leaf in the Hamashima family,
13:23but now there are six.
13:28Isn't it a problem if there are more than this?
13:31I don't have a place to hang it anymore.
13:33I'm still aiming for this idle space.
13:38The next enthusiast is...
13:41Hello.
13:45Mr. Tatsuya Sudo, a first-year junior high school student living in Shiga Prefecture.
13:49What is his identity?
13:54It's been filed.
13:57What is this?
13:59This is almost a commemorative effect.
14:01There are a lot of things I've never seen.
14:05Mr. Tatsuya is a rich man who collects commemorative effects and coins.
14:11He has more than 200 collections as a first-year junior high school student.
14:17Especially this one is called Tricent.
14:21What is Tricent?
14:22It's a currency imported from China.
14:27Did it go around in Japan?
14:29Yes, it went around in Japan.
14:32It's really easy.
14:34You know a lot.
14:36It's not easy at all.
14:38It's a deeper story.
14:42How did you get it?
14:44I bought it at an event.
14:49Did you save money to buy Tricent?
14:52Yes, I did.
14:56Mr. Tatsuya became a rich man four years ago.
15:00How did he get it?
15:03I used to like plants.
15:05But when the novel coronavirus spread and schools were all shut down,
15:12my grandfather gave me old books as a commemorative effect.
15:18Then he started collecting Tricent instead of plants and insects.
15:24Mr. Tatsuya was interested in money.
15:27He studied mechanism and history in his free time.
15:32Now, he is asked to teach money classes for adults at local events.
15:40Let's ask Mr. Tatsuya about his favorite collection.
15:45Is this from the Olympics?
15:47Yes, it is.
15:48It's a 1000-yen silver coin from the 1964 Tokyo Olympics.
15:52It's a 1000-yen coin, but I think it's worth 2000 yen.
15:56It's a 1000-yen coin.
15:58I got it on my birthday.
16:03What's this?
16:05It's a 1000-yen coin.
16:06I used to like railroads.
16:09It was sent to me by chance.
16:12It's a 1000-yen coin, but I think it's worth 5000 yen.
16:17The value of the coin has increased due to the rise in the price of silver.
16:23Mr. Tatsuya checks the gold and silver rates on a daily basis to collect them.
16:30He is also familiar with modern money.
16:33He went to the Zouhei Bureau, which manufactures Japanese coins.
16:38Here you can see how money is made.
16:45Wow!
16:47It's so cute.
16:50It's a mountain of money.
16:52It's full of money.
16:54It's just the ring on the outside.
16:58It's 500 yen, but there's a hole in it.
17:01Yes, it's been changed from Reiwa 3000 to Bicolor Cloud.
17:06In fact, the design of the 500-yen coin has been changed to prevent fabrication.
17:12The Bicolor Cloud technology, which combines different metals, has been newly adopted.
17:18If you look at the actual manufacturing process,
17:21At first, the ring and the core are made separately.
17:26After putting in a strong pressure, the pattern is made and finished.
17:33There are other changes to prevent fabrication.
17:40There is a difference in the shape of the bottom part of the knee.
17:43By twisting a part of the oblique knee on the side of the bottom,
17:49It's a technology that makes it look different.
17:52And there are small letters on the other side.
17:59I didn't know.
18:00There are small letters.
18:02I didn't know.
18:03These are the three technologies adopted.
18:06It's perfect.
18:09In addition, there is a valuable document that allows you to know the history of money in the museum.
18:16It's lined up every year.
18:19It's all from 1 yen to 500 yen.
18:22It's amazing.
18:23It says that it was made in Heisei 1.
18:28It's a 1-yen coin.
18:29I can see that it hasn't changed at all.
18:32It hasn't changed at all?
18:34In fact, the 1-yen coin is the only one that hasn't changed in design since its birth.
18:41There is a rare 1-yen coin that many people want.
18:46The most expensive one is 3,000 yen.
18:481 yen?
18:49Yes.
18:50Here is a quiz.
18:52Which of the rare 1-yen coins, which costs 3,000 yen each, was made in Heisei 30, Heisei 1, and Heisei 24?
19:03Please discuss it with us.
19:07B is a coin that was made in Heisei 30 and Heisei 64.
19:13That's right.
19:14It's short.
19:15That's why it's valuable.
19:17I see.
19:18It's rare.
19:19What does Heisei 24 mean?
19:22What does it mean?
19:23Heisei 24.
19:24I think 3 years is the shortest.
19:28Is B okay?
19:29B.
19:30Is B okay?
19:31B.
19:32B.
19:33B.
19:34B.
19:35B.
19:36What's the correct answer?
19:37The correct answer is Heisei 24.
19:40Why?
19:41Because it's rare.
19:42It's made for the purpose of collecting coins.
19:46I see.
19:47It's a coin that's been around for a long time.
19:49It's been around for a long time?
19:51Looking at the number of 1-yen coins,
19:54it's been minted more than 100 million times over the years.
19:58I see.
19:59From Heisei 23 to Heisei 25, when the cashless era began, it was extremely rare.
20:04After that, the consumption tax changed and the number of minted coins returned,
20:08so 1-yen coins made in these 3 years have a premium.
20:14For the same reason,
20:15from Heisei 22 to Heisei 25, 5-yen coins and 50-yen coins can be traded for as little as 3,000 yen.
20:25I think I'll look at my own coins again.
20:29It's not something you can find on a plate.
20:32I won't do that.
20:33The next mania is waiting at the port of Sakai City.
20:38Nice to meet you.
20:39Are you the mania we're interviewing today?
20:42Yes, I am.
20:43Are you a fish mania?
20:46That's right.
20:47But I'm not just a fish mania.
20:49I'm a fish mania.
20:50A fish mania?
20:51I specialize in fishing for fish.
20:54Marukoshi is a fish mania who flies around the world in search of fish.
21:00At the international fishing tournament held on the Amazon River in 2019,
21:05she was able to win as the representative of Japan.
21:10The sea fish I want to catch in Osaka is called Tobiei.
21:14Tobiei?
21:15Yes, it's a fish.
21:16Just like the name Tobiei, it flies.
21:19It flies?
21:20It's like flying in the sky.
21:22This time, Marukoshi is aiming for Tobiei, a sea fish that flies in the sky.
21:28It's a fish that fishermen and fishermen don't aim for because it's poisonous,
21:32but she wants to catch it just once as a sea fish mania.
21:37Yamamoto Anna, who is a beginner in fishing, joins the sea fishing.
21:43She learns the fun of fishing, which is also a popular hobby,
21:46and the charm of Osaka Bay.
21:51Why did you decide to catch sea fish?
21:55Why?
21:56I used to be an office worker.
21:58Is that so?
21:59I was busy, so I quit.
22:02Then I wanted to feel nature.
22:06I liked to buy and raise fish,
22:10so I wanted to see wild fish.
22:14That's how I started fishing.
22:17It takes about 20 minutes to move while listening to such a story.
22:23We arrive at the south side of Sokoishi.
22:27Immediately, when I throw the lure towards the shadow,
22:30I can touch it.
22:32Is it in such a place?
22:33This ocean.
22:34I got a bite.
22:35That's fast.
22:37I got a bite.
22:38That's fast.
22:39Wait a minute.
22:40I got a bite.
22:42Did you catch it?
22:44I got a bite.
22:45Did you catch it?
22:46I got caught in a shellfish.
22:48Let's do it again.
22:49Let's do it again.
22:50Cut this scene.
22:51Cut it.
22:52I got a bite.
22:53It was used a lot.
22:55You're really good at throwing.
22:58You throw it in the right place.
23:00I got a bite.
23:01I got a bite.
23:03This is the best.
23:04I got a bite.
23:05It's a big fish.
23:07It's really big.
23:09Look.
23:14It's still swimming.
23:20That's amazing.
23:25He caught a great blackhead sea bream that's less than five minutes from the start.
23:31It's a fish that has a light body and is very popular as a food.
23:35Next, Anna Yamamoto will teach us how to fish for about 10 minutes.
23:41She's going to try fishing for the first time in her life!
23:45Huh?
23:47Come on! I'm counting on you!
23:51Grab it!
23:53Come on!
23:55Grab it!
23:57It's coming!
23:59Come on!
24:01Come on!
24:03Come on!
24:05Come on!
24:07Huh?
24:09Wait a minute!
24:11Come on!
24:13Which one is it?
24:15This is amazing!
24:17I'm being pulled!
24:19Wait a minute!
24:21Come on!
24:23Come on!
24:25I got it!
24:27It's huge!
24:29It's huge!
24:31It's huge!
24:33It's huge!
24:35It's a cheat again!
24:37It's bigger than Mr. Marcos!
24:39It's bigger than Mr. Marcos!
24:41I might get carried away!
24:43Before we let go of this luck,
24:45let's go to another spot!
24:47There are so many!
24:49We've moved to another spot.
24:51What's so special about this spot?
24:53I like the warm water.
24:55I like the warm water.
24:57So, this is the spot where
24:59the warm water flows.
25:01Okay.
25:03Let's move to the spot
25:05where the warm water flows.
25:07We'll lure Tobie to the bottom
25:09of the sea and catch it.
25:11We'll lure Tobie to the bottom of the sea and catch it.
25:13It might seem easy at first glance,
25:15It might seem easy at first glance,
25:17but it's a trick of death
25:19to aim for Tobie
25:21but it's a trick of death
25:23to aim for Tobie
25:25It's coming!
25:27It's coming!
25:29It's coming!
25:31It's coming!
25:33It's a different fish!
25:35It's a different fish!
25:37Will Tobie be able to catch it?
25:39Will Tobie be able to catch it?
25:41Tonight's topic is...
25:43Tonight's topic is...
25:45Osaka TV!
25:47Osaka TV!
25:49Osaka TV!
25:59Osaka TV!
26:05It's coming!
26:07It's coming!
26:09Three crazy fish are coming at once!
26:11Will Tobie be able to catch it?
26:13Will Tobie be able to catch it?
26:15It's completely different.
26:16Can I try it with you?
26:17It's so strong that it can't be compared to a sea bream.
26:20What is this fish?
26:23It's a sea bream.
26:27It's not a sea bream.
26:30This is amazing.
26:32What is this?
26:33I've never caught this before.
26:35This is the first time I've seen this.
26:37This is a sea bream.
26:40The first thing they caught was a sea bream.
26:46This is a big sea bream.
26:48Five hours have passed since they started fishing.
26:52In the heat of the sea, their physical strength is also reduced.
27:01This is a sea bream.
27:04This is a sea bream.
27:06This is a sea bream.
27:07At this point, there is a strange feeling in the tip of MARCOS's rod.
27:11The tip of the rod is moving.
27:13This is a sea bream.
27:20This is their last chance.
27:21Will they be able to catch this?
27:24This is a sea bream.
27:26This is a sea bream.
27:27This is pulling.
27:28What is this?
27:30This is a sea bream.
27:34This is a sea bream.
27:42This is a red sea bream.
27:45Unfortunately, they didn't catch a red sea bream, but a blue sea bream.
27:50Red sea bream is a sea fish that lives in all seasons in Japan.
27:54This tailed sea bream has countless returns.
27:59Once it is stung, it cannot be easily pulled out.
28:04By the way, this is the appearance of the sea bream.
28:07There is a unknown sea fish in OSAKAWAN.
28:13What kind of voice do you want to say when you meet a sea fish?
28:15I want to say thank you.
28:18I don't know what you're saying.
28:22We will climb the mountain of the city of SUCHITEN BUILDING.
28:26Thank you very much.
28:31We will climb the mountain of the city of SUCHITEN BUILDING.
28:35We will return to the home ground after a long time.
28:39We are climbing the building of OSAKAWAN.
28:41We still have a long way to go.
28:43We still have a long way to go.
28:46What do you mean?
28:49We came to KITAHAMA.
28:51We have been to KITAHAMA many times.
28:53We haven't been to OSAKAWAN for a long time.
28:56We have been to KITAHAMA many times.
28:58We have been to KITAHAMA many times.
29:01Today's building is a building where beautiful people gather.
29:06What's wrong?
29:07I like beautiful people and rice balls.
29:13KITAHAMA, OSAKA, is a city where many retro buildings are lined up.
29:17What is the building where beautiful people gather here?
29:22It's here.
29:24Wait a minute.
29:27Are you sure?
29:29I'm not sure.
29:31We have been to OSAKAWAN many times.
29:34We have been to OSAKAWAN many times.
29:37We have been to OSAKAWAN many times.
29:42The building next to OSAKAWAN is also a beautiful building.
29:50The building next to OSAKAWAN is also a beautiful building.
29:54The design of the building above is a little different.
29:59It's a design that doesn't exist now.
30:01It's a big building, so it's hard to tell.
30:04But if you look at the window, you can see the history of the building.
30:09The building next to OSAKAWAN is a three-story retro building.
30:17It's called FUSHIMI BUILDING.
30:20It's a beautiful building.
30:22It has an atmosphere.
30:23It's a beautiful building.
30:25It's a beautiful building with tiles.
30:28The building next to OSAKAWAN is also a retro building.
30:31I'm coming in.
30:34It's a beautiful building.
30:38This is a beautiful building.
30:41This is a live flower.
30:43This is a live flower.
30:45This is the best hospitality.
30:47This is a beautiful building.
30:50This is the first time I've seen a flower in the middle of the building.
30:54This is a beautiful building.
30:55This is a beautiful building with a history.
30:57This is a beautiful building with a history.
31:01Welcome.
31:04I'm MURAHASHI, the manager of FUSHIMI BUILDING.
31:07I'm MURAHASHI, the manager of FUSHIMI BUILDING.
31:08Nice to meet you.
31:10Nice to meet you.
31:12Is the owner here?
31:14This building looks new from the outside.
31:18How long has this building been built?
31:20This building was originally built in 1923.
31:27Is this building built in 1923?
31:30This building celebrated its 100th anniversary last year.
31:34Thank you very much.
31:37This is a FUSHIMI BUILDING built in 1923.
31:44This building has a round design called ARTEKO.
31:47This building has a stylish design with a geometric pattern.
31:52This building has been loved in this neighborhood for more than a century.
31:57This building has been loved in this neighborhood for more than a century.
31:59This building has been loved in this neighborhood for more than a century.
32:05There are many kinds of beautiful buildings in this building.
32:07I see.
32:08This is the place where my mother and I were young.
32:10I'm looking forward to it.
32:12Let's go inside.
32:15First, let's go to the first floor.
32:17There is a beautiful restaurant here.
32:20What is this place?
32:21This is a stylish restaurant.
32:23This is MAKIWA.
32:25Everyone, please come in.
32:26Hello.
32:29Is this MAKIWA?
32:30This is MAKIWA-CHAN.
32:33This is not the age of CHAN.
32:35This is a strange name.
32:38I'm sorry to bother you.
32:39This is SUZUSHI.
32:41What is this?
32:44This is like a wedding hall.
32:49This is very stylish.
32:51This is like a wedding hall.
32:54This is amazing.
32:55This is a glass wall.
33:00Is this the original MAKIWA-CHAN?
33:04This is the original MAKIWA-CHAN.
33:05That's right.
33:07This is cool.
33:08This is stylish.
33:09This is like a wedding hall.
33:11Is that so?
33:13MAKIWA is a French restaurant that is also published in the Michelin Guide.
33:19Here you can eat beautiful French food that is unique and beautiful like art.
33:26Excuse me.
33:27This is very beautiful.
33:34I made this for you.
33:35Thank you very much.
33:38This is beautiful.
33:40This is a salad wrapped in three types of daikon radish marinated in home-made smoked oil.
33:48This is a flower on the whole plate.
33:52This is beautiful.
33:55This is a feeling that you can enjoy with your eyes.
33:59This is beautiful.
34:01No one touches this.
34:04How does this taste?
34:13This is fragrant.
34:15This fish is very delicious.
34:17This is chewy.
34:19This is amazing.
34:22What does that mean in French?
34:25I don't know what it means.
34:28Is this delicious?
34:30I'm glad I guessed it right.
34:33The owner, Chef NAKAYAMA, is from the famous French restaurant RIGA ROYAL HOTEL SHANBORU.
34:44This is an original French restaurant that is evolving day by day.
34:47This is a restaurant that everyone in Kansai can enjoy.
34:54There is a menu like this in the 6-layer course.
35:00What is this?
35:02This is a lot of bones.
35:05This is all bones.
35:06This is fashionable, so I want you to eat it.
35:12Do you eat here?
35:13Is this a decoration for the table?
35:17This is a JURASSIC PARK theme.
35:21I think so too.
35:23This is a dish that you can enjoy at JURASSIC PARK.
35:26What are you doing here?
35:27I'm glad to be in SPELLBARG.
35:30This is a finger food for the summer vacation.
35:38This is a dish that represents the dinosaur era.
35:41This is a cheap dish.
35:44This is caviar.
35:45This is caviar.
35:47This is delicious.
35:48You may eat this every day.
35:50I haven't eaten caviar for 12 years.
35:56This is a great dish.
36:01This was delicious.
36:02This is delicious.
36:05This dish has various flavors.
36:08I want you to tell me the various flavors of this dish.
36:14When I first came here, I thought it was cool.
36:19I came here with my acquaintance.
36:21At first, I thought this was a man's dish.
36:24That's right.
36:25I thought this was a man's dish.
36:28I thought this was a man's dish.
36:31I thought this was a man's dish.
36:35This is a very authentic dish that you can enjoy with your eyes and tongue.
36:39Everyone, why don't you eat this as a commemoration dish?
36:43Next is the second floor.
36:45This is a beautiful town.
36:50There are many beautiful things here.
36:54There are many beautiful things here.
36:56Hello.
36:58There are many cute things here.
37:03Hello.
37:06What is this?
37:08I'm excited.
37:10I love this.
37:12I love this.
37:15Please come here.
37:17This is an Italian grocery store with only three pots.
37:21Can I touch this?
37:23What is this?
37:25This is very cute.
37:27This is a store centered in Florence, Italy.
37:32This is a traditional Florence craft.
37:34This is made of wood.
37:36This is a traditional craft made in the same way as in the 1300s.
37:43This is a Florence tray made with a technique that has been passed down for more than 700 years in Florence.
37:50Craftsmen paint gold leaf and paint on many layers and make it by hand.
37:57The same tray does not exist in this world.
38:01This is a Florence tray made with a technique that has been passed down for more than 700 years in Florence.
38:08This is a Florence tray made with a technique that has been passed down for more than 700 years in Florence.
38:10Why did you choose Florence?
38:12I fell in love with Italy.
38:17I want to say it.
38:20I fell in love with Italy.
38:22I want to say it.
38:24I want to say it.
38:26I can't say it in this outfit.
38:28I can't say it in this outfit.
38:32Mr. Goto, the owner of the store, was captivated by the beauty of Italy when he went to Italy for the first time when he was a student.
38:41He became an office worker once, but he could not forget the charm of Italy, so he left Italy and studied in Florence.
38:49He wanted to convey the beautiful culture of Italy, so after returning home, he opened a store that mainly sold traditional crafts.
38:59Is this a Florence pattern?
39:01That's right.
39:02If I put this on, I'll be forever.
39:04This is very cute.
39:06This is made by an original craftsman.
39:09I think I'm the only one who uses this in Japan.
39:13You should wear this when you go out.
39:16Are you okay with being teased?
39:19It looks good on you.
39:20Is this your color?
39:22Yes, it is.
39:24But the hole is not open.
39:26I see.
39:28I'm sorry.
39:29Do you want to open it now?
39:31I don't have an anvil.
39:33I don't have an anvil.
39:35I don't have an anvil.
39:37I'm sure you have an anvil.
39:40Fushimi Building, where beautiful people gather.
39:43In addition, on the 3rd floor, there is an order atelier that customizes clothes and bags to create new beauty.
39:54On the same 3rd floor, there is a pop-up store at a department store nationwide.
39:59There is a balloon skirt brand that is still very popular in MADAM.
40:05And this is...
40:07Hello.
40:09Nice to meet you.
40:11Nice to meet you.
40:13What is this?
40:15Is this a massage chair?
40:17Yes, this is a massage chair.
40:19Is this a massage chair?
40:21SOUEN is a beauty salon where you can experience the latest skin care from Korea.
40:30Isn't the latest beauty amazing?
40:32Is it from Korea?
40:34Yes.
40:36I'm very interested.
40:38Do you want to experience it?
40:40Can I?
40:42What should I do?
40:44Can you remove your makeup?
40:48It takes time, right?
40:50I'm very fast, too.
40:52What?
40:54It's very fast.
40:56I'm afraid to switch.
40:58I'm sorry, but I can't do it right away.
41:04So, SOUEN will experience the latest Korean beauty.
41:10Oh, my God.
41:12It's very soft.
41:14You can cleanse your face with this.
41:16Yes.
41:18Wow.
41:20It would be delicious if you put this on top of the rice.
41:22That's right.
41:24It's a good idea.
41:28First of all, cleansing.
41:30Gently wash your face with a natural enzyme-containing bubble to remove waste from the skin.
41:37I was told that I shouldn't wash my face too much.
41:45I was told that I shouldn't wash my face too much.
41:48Next, use a warm puff to remove the enzyme.
41:54Repeat this twice.
41:56It's pretty good.
41:58Twice?
42:00It's pretty good.
42:02It's very soft.
42:04It's very soft.
42:06It's like a melon.
42:08It's like a melon.
42:10Is it good?
42:12It's like a melon.
42:14It's like a melon.
42:16Next, massage your face with a special cream called peeling.
42:21Peeling?
42:23To make it easier to tell the difference,
42:25From now on, only half of your face will be cleansed.
42:29Leave it for 15 minutes.
42:31After letting it blend into your skin,
42:33Apply a special cream again.
42:37This is amazing.
42:39This is amazing.
42:41This is amazing.
42:43It's like peeling off.
42:45What's this?
42:47It's not a concealer.
42:49It's a mask that I just applied,
42:51But since it has a formula that I don't need,
42:53But since it has a formula that I don't need,
42:55It's like peeling off.
42:57Is it different?
42:59What's the difference?
43:01It's not there.
43:03It's not there.
43:05They're not here!
43:08I'm going to make a loud noise!
43:11Finally, he's going to put on some make-up.
43:16What is this?
43:18Is this a mirror?
43:22It's a transparent mirror.
43:24In just 50 minutes, the skin of an over-50-year-old man is this cute!
43:32I'm home!
43:33Where have you been?
43:35What are you doing?
43:37You look like Mr. Sazae!
43:39I'm Mr. Sazae's uncle.
43:40You're not Mr. Sazae's uncle!
43:42I'm Mr. Sazae's uncle!
43:44This is a mysterious building where a variety of beauties gather.
43:48This building wasn't originally a building for tenants.
43:54It's very rare to see two buildings with different history lined up side by side.
43:59This building is also a building for tenants, but it was originally built for a different purpose.
44:07I have a question for you all.
44:09What was the purpose of this building?
44:14Ouch!
44:16Isakon!
44:18It's a shiba inu.
44:20He called me a shiba inu when I was a kid!
44:23What was the purpose of this building?
44:29What was the purpose of this building?
44:35This is a mysterious building where a variety of beauties gather.
44:39What was the purpose of this building?
44:47Where should I go?
44:53I'm in trouble.
44:56Excuse me!
44:57What's the matter?
44:59I want to go this way.
45:01Are you lost?
45:03Which way?
45:04This way.
45:06This is it.
45:08This way?
45:09This way.
45:10This way?
45:11This way.
45:12This way?
45:13This way.
45:14This way?
45:15This way.
45:16This way.
45:18This way.
45:19This is it.
45:21Welcome.
45:22My name is Suchi.
45:24I've been waiting for you.
45:25Thank you for your long journey.
45:29At first, this hotel was built as a hotel.
45:34At that time, there were a lot of restaurants that sold gofuku and Hakurai goods in this area,
45:40and there were a lot of trade shows.
45:43Many people came from abroad,
45:47and western-style business hotels were needed.
45:52This hotel is very beautiful.
45:55Beautiful.
45:57Beautiful.
46:00Beautiful.
46:04No.
46:06I am...
46:07No.
46:09No.
46:10No.
46:12No.
46:15No.
46:17That's too much.
46:18However, in the fall of 1923, just after the opening,
46:22the Great Kanto Earthquake occurred.
46:25Even in Osaka, which is far away, the impact was great,
46:29and as a result, the number of tourists from abroad decreased.
46:32Oh, the Great Kanto Earthquake.
46:34And only a year after the building was built,
46:38it was reborn as a tenant building.
46:43Wow.
46:45One, two, three.
46:48Fushimi Building is reborn!
46:54Non-Style transformed into a Han-ryu star with a pickaxe.
46:57This is the latest trend.
47:00The speciality is the super delicious kimbap.
47:02This is delicious.
47:06If you want to watch today's program again,
47:10Wow.
47:12Meat specialists are gathering.
47:14You can make it for 1,000 yen.
47:16Pin steak competition.
47:19Looks delicious.
47:29Delicious.