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！！
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！！
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
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.
04:38We should sell this at every cafe.
04:41It's good because you're working.
04:43It's good because it's not too sour.
04:45It's good.
04:47Next is the popular product, the rich sea urchin butter.
04:51First, spread it on the bread.
04:53This alone is definitely good.
04:59It's the best.
05:00It'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.
06:00I can feel it.
06:02This tartar sauce is versatile.
06:04It goes well with vegetables, broccoli, and potatoes.
06:08It goes well with anything.
06:09It's easy to make, isn't it?
06:11Yes, it is.
06:12I recommend you to try it.
06:14There is one more thing.
06:16Is it rice?
06:17Do you eat it as it is?
06:18Yes, I do.
06:22He put sea urchin butter on the hot rice.
06:26Do you eat it as it is?
06:27I recommend you to eat it as it is with soy sauce.
06:30I recommend you to eat it with consomme soup.
06:32Consomme soup?
06:33What is consomme soup?
06:39He poured consomme soup on the rice.
06:42He topped it with green onion, seaweed, powdered cheese, and wasabi.
06:47He made sea urchin tartar sauce like risotto.
06:51It'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.
06:59The color is dark.
07:01It's mysterious and gentle.
07:03What is this?
07:05It's easy to make even if you are tired at night.
07:11The taste of sea urchin.
07:16It's rich.
07:19It's good.
07:21It's good.
07:22It's delicious.
07:24I ate too much wasabi.
07:29What's next?
07:30You'll know it because you are a mania on the road.
07:33Unexpected ways to use and enjoy it will be introduced.
07:38The first one is...
07:39The fourth one is the life skills of a mania on the road.
07:45The first mania is Akira Hamashima who lives in Wakayama City.
07:51Let's go into 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 40 to 50 types in total.
08:06So, you are a plant mania.
08:10Yes, I'm a plant mania.
08:12Please teach me.
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 child.
08:35I talk to it every day.
08:39Do 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.
09:06You water the plants?
09:07Yes, I do.
09:08I prioritize the plants.
09:09Can I bring it to the bathroom?
09:10It's like a family.
09:12Yes, it is.
09:14Is 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 the house.
09:39The curved curve is very beautiful.
09:42Ficus altissima is easy to match the atmosphere of the room.
09:45Ficus altissima is also soft and easy to bend.
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 some light.
10:10If you raise it in a room with a lot of air conditioning, it will dry out.
10:14Can't I use air conditioning?
10:16No, you can't.
10:18The next recommendation is Monstera, which is easy to grow even for beginners.
10:23Monstera.
10:24It has a characteristic leaf.
10:26It was originally a leaf like a heart.
10:30If you make it bigger and bigger, you can get rid of the wind.
10:34You need to put two leaves under the leaf.
10:38The cut becomes intense.
10:41What should I do with the water?
10:44The reason beginners die the most is because they do too much water.
10:50I want to take care of it, so I raise it more and more.
10:55When the soil is dry and hungry, it's best to water it.
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 a thin leaf.
11:59What are the troubled characteristics?
12:02What are you troubled about?
12:05Nagi, what do you think?
12:07I don't know.
12:10Thin?
12:12You're getting used to it.
12:16How about you, Tsuchii?
12:18I used to be a human being.
12:23That's good.
12:25You can shake it.
12:27I used to draw a line in the middle of the night.
12:31My eyes came out of the line.
12:34I said to my wife,
12:36I'm a thin leaf.
12:38I'm a thin leaf.
12:41Please introduce yourself.
12:44Mr. Hamashima, please get out of here.
12:48What's the answer?
12:50I used to be a child.
12:53The inside of the leaf is getting wet.
12:57It's going to fall off.
12:59If you hang it up and raise it, it'll grow more and more.
13:04That's right.
13:06In the process of growing, a part of the leaf breaks and falls off.
13:11If you hang it up and raise it, it'll grow more and more.
13:18That's why there were only one thin leaf in the Hamashima family,
13:23but now there are six.
13:27That's amazing.
13:29If there are more than this, I'm in trouble.
13:31I don't have a place to hang it anymore.
13:33I'm still aiming for the space in between.
13:35You're doing your best.
13:37Who is the next mania?
13:40Hello.
13:44Mr. Tatsuya Sudo, a first-year junior high school student living in Shiga Prefecture.
13:49What is his identity?
13:54It's been filed.
13:56What is this?
13:58This is almost a commemorative effect.
14:01There are a lot of things I've never seen.
14:04Mr. Tatsuya is a money mania who collects commemorative effects and coins.
14:10He has more than 200 collections as a first-year junior high school student.
14:16Especially this area is called Tricent.
14:20What is Tricent?
14:22It's money imported from China.
14:27Did you go around in Japan?
14:29I went around in Japan.
14:32It's very easy.
14:34You know a lot.
14:36It's not easy at all.
14:38It's a deeper story.
14:42How did you get this?
14:45I bought it.
14:47This is a collection event.
14:49Do you save money to buy coins?
14:52Yes.
14:56Mr. Tatsuya became a money mania four years ago.
15:00What was the reason?
15:02I used to like plants.
15:05When the novel coronavirus spread and all schools were shut down,
15:11my grandfather gave me a commemorative painting and an old book.
15:18From then on, he started collecting coins instead of plants and insects.
15:24Mr. Tatsuya, who was interested in money, 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.
15:48This is a 1000-yen coin minted in 1964 at the Tokyo Olympics.
15:52This is a silver coin, so it's worth about 2,000 yen.
15:56Silver coin?
15:58I got this on my birthday.
16:02What's this?
16:05It's a silver coin.
16:06I used to like railroads.
16:09It was minted by chance.
16:12It's only 1,000 yen, but it's worth about 5,000 yen.
16:16Is it because of the minted silver that the value of the coin is increasing?
16:22Mr. Tatsuya checks the rate of gold and silver every day to collect coins.
16:29He is also familiar with modern money.
16:33He went to the Zouhei Bureau, which manufactures Japanese coins.
16:37Here 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.
16:53It's just a part of the coin.
16:55It's just the ring on the outside.
16:58It's 500 yen, but there's a hole in it.
17:01Yes, it has 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, it is possible to make a different shape.
17:52There are also 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.
18:16There are documents for each 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 year.
18:28It's a 1-yen coin.
18:29I can see that it hasn't changed much.
18:32It hasn't changed much?
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 is from Heisei 30, Heisei 1, and Heisei 24?
19:03Please discuss it with us.
19:07B is from Heisei 30, Heisei 1, and Heisei 24.
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?
19:22I don't know.
19:23Heisei 24.
19:24I think 3 years is the shortest.
19:28Is B okay?
19:29B.
19:30Is B okay?
19:31B.
19:32I think C is also good.
19:33C is creepy.
19:34C is creepy.
19:35What's the answer?
19:38The answer is Heisei 24.
19:40What?
19:41The reason is that there was no coin in the cashless era, so it was only for the coin set.
19:46Oh, I see.
19:47It's from this month.
19:48It hasn't changed?
19:50If you look at the number of 1-yen coins minted,
19:54the number of 1-yen coins minted in many years is over 100 million,
19:58but the number of 1-yen coins minted in Heisei 23 to 25, when the cashless era began, has decreased dramatically.
20:04After that, the number of 1-yen coins minted has changed and the number of 1-yen coins minted has returned,
20:08so 1-yen coins made in these 3 years have a premium.
20:14For the same reason,
20:155-yen coins minted in Heisei 22 to 25 and 50-yen coins minted in Heisei 23 to 25 are sold for about 3,000 yen each.
20:25I think I'll look at my own coins.
20:29It's not something you can find on a plate.
20:32No, I won't.
20:34Next, we'll meet with a mania 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, but I'm not just a fish mania.
20:49I'm a fishery mania.
20:50A fishery mania?
20:51Yes, I specialize in fishing for fish.
20:54This is Marukoshi, a 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 the championship 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 it's 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 in the sea fishing.
21:43She learns the fun of fishing, which is also a popular hobby,
21:46and the charm of the unknown Osaka Bay.
21:51Why did you want to catch a sea fish?
21:53The reason why you started fishing?
21:54Yes, yes, yes.
21:55Why?
21:56I used to be an office worker.
21:58Is that so?
21:59I was a little busy, so I quit.
22:02Then I wanted to touch nature.
22:06I liked to buy and raise fish,
22:09so I wanted to see wild fish like that.
22:13That's how I started fishing.
22:17It takes about 20 minutes to move while listening to such a story.
22:23We arrived at the south side of Sokoishi.
22:26As soon as I threw the lure towards the shadow...
22:30Can you touch it?
22:31Is it in a place like this?
22:33This ocean.
22:34I got a bite!
22:35That's fast!
22:37I got a bite!
22:38That's fast! No way!
22:39Wait a minute.
22:40I got a bite!
22:41It's only been a second.
22:42Did you catch it?
22:44I caught it.
22:45Did you catch it?
22:46I got caught in a shellfish.
22:48Let's do it again.
22:49OK, OK, one more time.
22:50Cut this.
22:51Cut it.
22:52I threw it.
22:53It was used a lot.
22:55You're really good at throwing.
22:57That's amazing.
22:58You threw it in the right place.
23:00I got a bite!
23:01I got a bite!
23:02That's amazing.
23:03OK, I got a bite!
23:26With five minutes from the beginning,
23:28I caught a splendid black sea bream.
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?
24:53Well,
24:55A likes warm water.
24:57Ii likes warm water.
24:59Ii likes warm water.
25:01Yes.
25:03Let's go to a spot
25:05where warm water
25:05that's preferred by Tobiei flows.
25:07Let's go to a spot
25:09where warm water
25:10that's preferred by Tobiei flows.
25:12She'll try to lure Tobiei
25:14into a spot by the shore
25:16and catch the fish.
25:18She might think it's easy at first glance,
25:20but it's a trick
25:22I don't know if it's here or not.
25:24It's here!
25:26It's here.
25:28It's here.
25:30It's here.
25:32It's completely different.
25:34Osaka is a great place to hide.
25:36Let's fly.
25:42Tonight's show is going to be great.
25:44Osaka is on HONWAKA TV.
25:46It's here.
25:48It's here!
25:50It's got a bit of history.
25:52It's here!
25:54Beautiful!
25:55It's so beautiful!
25:57Amazing!
26:05It's here!
26:06It's here!
26:08The three crazy fish are here!
26:11Will they be able to catch the big fish?
26:14It's completely different from the fish from earlier!
26:16Will they be able to catch it together?
26:17It's not comparable to the fish from earlier, but it's so strong!
26:20I want to see this fish!
26:24It's a fish!
26:28It's not a sea bream.
26:30It's amazing!
26:32What is this?
26:33I've never caught one before.
26:35It's my first time seeing it.
26:36What is it?
26:37It's a sea bream.
26:38Sea bream!
26:40It's the first time for both of them to see a sea bream.
26:46It's a big sea bream.
26:48Five hours have passed since they started fishing.
26:52Their physical strength is getting weaker because of the heat.
27:01Something is sticking out.
27:03I don't know what it is.
27:04It's sticking out.
27:05What's wrong?
27:06It's moving.
27:07Marukoshi's rod is moving.
27:10It's moving.
27:20This is their last chance.
27:22Will they be able to catch it?
27:24It looks heavy.
27:26It's pulling strongly.
27:30It's a sea bream!
27:33It's a sea bream!
27:36It's a sea bream!
27:38It's amazing!
27:42This is a red sea bream.
27:45Unfortunately, they didn't catch a red sea bream, but a different kind of sea bream.
27:50Red sea bream is a sea fish that lives all over Japan.
27:55There are countless returns on its tail.
27:59Once you catch it, you can't pull it out easily.
28:04By the way, this is what a red sea bream looks like.
28:07There are so many red sea breams in Osaka Bay.
28:12What kind of voice do you want to make when you meet a red sea bream?
28:16I want to say thank you.
28:18I feel like I don't know.
28:21Tsuchiten Building.
28:23We're going to climb the mountain in the city.
28:30We're going to climb the mountain in the city.
28:35We're going back to the home ground.
28:39We're climbing the Osaka building.
28:41We still have a long way to go.
28:43We still have a long way to go.
28:47I see.
28:49We're in Kitahama.
28:52We've been to Kitahama many times.
28:54It's been a long time since we've been to Osaka.
28:56We've been to Osaka many times.
28:58We've been to Kitahama many times.
29:00We've been to Kitahama many times.
29:02Today's building is called Beautiful Snow Building.
29:06What's wrong?
29:08Wait a minute.
29:09I like beautiful and rice balls.
29:13Kitahama, Osaka where many retro buildings are lined up.
29:17What kind of building is Beautiful Snow Building?
29:22It's here.
29:24Wait a minute.
29:27Are you sure?
29:29What?
29:30I don't think so.
29:32We've been to this building many times.
29:34We've been to this building many times.
29:36We've been to this building many times.
29:38We've been to this building many times.
29:40We've been to Aoyama Building.
29:42The building next to it.
29:45The building next to it?
29:47The building next to it is also a building.
29:50It's a beautiful building with a good atmosphere.
29:52It's beautiful.
29:53It's beautiful.
29:54The design on the top is a little different.
29:58It's a little retro.
29:59It's a design that doesn't exist now.
30:01It's a great building.
30:02I could tell when I saw it.
30:04When I looked out the window, it was a little historical.
30:08That's right.
30:10It's a three-story retro building right next to Aoyama Building, which we visited in this corner.
30:18It's called Fushimi Building.
30:22It's a beautiful building.
30:23It's got a good atmosphere.
30:25The tiles and stuff.
30:27It's a cute building.
30:29It's got a good atmosphere.
30:30Yes.
30:31It's not changed from what it was at that time.
30:33I'll stop by.
30:34That's pretty.
30:35It's beautiful!
30:37This is beautiful, isn't it?
30:39This is beautiful!
30:41This is a real flower.
30:43This is a real flower.
30:45This is a real flower.
30:47It's beautiful.
30:49This is beautiful.
30:51I've never seen a flower like this in the middle.
30:53It's good.
30:55It's good to make it.
30:57It's cute.
30:59It's like an artwork.
31:01Welcome!
31:03Hello!
31:05I'm Murahashi, the manager of Fushimi Building.
31:07Mr. Murahashi!
31:09Nice to meet you.
31:11Nice to meet you.
31:13This building looks new from the outside.
31:15This building looks new from the outside.
31:17How long have you been building it?
31:19How long have you been building it?
31:21It was originally built in 1923.
31:23It was originally built in 1923.
31:25It was originally built in 1923.
31:27It was originally built in 1923.
31:29It's almost 100 years old.
31:31It's almost 100 years old.
31:33It's almost 100 years old.
31:37Fushimi Building was built in 1923.
31:39Fushimi Building was built in 1923.
31:41Fushimi Building was built in 1923.
31:43Fushimi Building was built in 1923.
31:45Fushimi Building was built in 1923.
31:47Fushimi Building was built in 1923.
31:49Fushimi Building was built in 1923.
31:51Fushimi Building was built in 1923.
31:53Fushimi Building was built in 1923.
31:55Fushimi Building was built in 1923.
31:57Fushimi Building was built in 1923.
31:59Currently, Beautiful is doing great as a tenant building.
32:01Currently, Beautiful is doing great as a tenant building.
32:03Currently, Beautiful is doing great as a tenant building.
32:05There are various beautiful.
32:07There are various beautiful.
32:09My mother and I are married.
32:11Wow, I'm looking forward to it.
32:13Can you show us?
32:15First of all,
32:17there is a beautiful restaurant.
32:19There is a beautiful restaurant.
32:21What is this?
32:23It's fancy.
32:25There should be a person from here.
32:27Hello!
32:28Hello!
32:29Please come in.
32:30Makio-chan?
32:31I'm Makio-chan.
32:32Makio-chan?
32:33I thought you were Chan.
32:34I'm not old enough to be called Chan.
32:35This is a bit strange.
32:36What is this?
32:37Excuse me.
32:38It's so cool.
32:39What is this?
32:40It's an arch.
32:41All of a sudden?
32:42It's a wedding hall.
32:43All of a sudden?
32:44It's so stylish.
32:45It's a wedding hall.
32:46What is this?
32:47Isn't this amazing?
32:48It's a cosplay.
32:49It's a cosplay.
32:50It's a cosplay.
32:51It's a cosplay.
32:52It's a cosplay.
32:54Isn't this amazing?
32:56What is this?
32:57The cosplay?
33:00Really?
33:04This is the original.
33:05Wasn't it?
33:06What?
33:09It's cool.
33:14The French restaurant, Manqueur is listed in the Michelin Guide.
33:19Here, you can have a beautiful French dish that is unique and like art.
33:26Excuse me.
33:27Wow!
33:30Beautiful!
33:31It's so beautiful!
33:33Wow!
33:34I made it for you.
33:35Wow! Thank you!
33:37It's beautiful!
33:40This is a appetizer that is marinated in home-made smoked oil and wrapped in three types of daikon.
33:48The whole plate is decorated with flowers.
33:52Wow!
33:53It's so cute!
33:54It's so beautiful!
33:55You can enjoy it with your eyes.
33:57It's so beautiful!
33:59It's beautiful.
34:00Beautiful!
34:01No one touches it.
34:04How does it taste?
34:13It's fragrant.
34:14The fish is so delicious.
34:18It's so chewy.
34:21C'est bon!
34:22What?
34:23What's that in French?
34:25What does it mean?
34:26I don't know.
34:27C'est bon!
34:28Is it delicious?
34:30I'm glad I guessed it right.
34:32That was close.
34:33The owner, Chef Nakayama, is from the famous French restaurant, Riga Royal Hotel, Chambord, where VIPs from all over the world are welcomed.
34:44The original French cuisine, which is evolving day by day, makes people from all over Kansai Islands want to eat it.
34:54There is a menu like this in a unique course.
35:00What's this?
35:01What?
35:02What?
35:03It's full of bones.
35:05These are all bones, but this part is a little fancy.
35:10I'd like you to eat it.
35:12You can eat it here.
35:13Wait a minute.
35:14Is this a decoration?
35:17Yes.
35:18Wow!
35:20This is a Jurassic Park theme.
35:22I remember that.
35:23It's a food you can enjoy at Jurassic Park.
35:26I'm excited.
35:27Spielberg is happy, too.
35:30This is finger food for the summer vacation, which is sandwiched between potato cookies and fish-flavored tartar sauce.
35:39It's a representation of the dinosaur era on the whole plate.
35:42I can't take a break.
35:44It's caviar.
35:45It's hard to take a break.
35:46Caviar.
35:47It's good.
35:48It's thick.
35:49You might eat it every day.
35:51I haven't eaten caviar for 12 years.
35:55You haven't eaten it.
35:57Frank is amazing.
36:00This was delicious, too.
36:02It's delicious.
36:04It's delicious.
36:05There are various flavors in this.
36:08I'd like you to tell me the various flavors.
36:13It's amazing.
36:14When I first came here, I thought I'd dress up a little.
36:19I came here with my acquaintance.
36:21At first, I thought I should bring this.
36:24That's right.
36:25I thought I should bring this.
36:27I'm wearing it on both sides.
36:29You have to bite it even if you're stubborn.
36:31There are many places to eat.
36:36You can enjoy it with your eyes or tongue.
36:38It's a very authentic French.
36:40Why don't you come here on this special day?
36:44The next destination is the second floor.
36:46There are many beautiful things in front of you.
36:54I got a good idea.
36:56Thank you for having us.
36:58Hello.
37:00It's so cute.
37:02Hello.
37:04Hello.
37:06It's so cute.
37:08What is this?
37:10I'm getting excited.
37:12I love this.
37:14I love it.
37:16This is an Italian Zakko shop with only 3 pots.
37:22Can I touch it?
37:24It's so cute.
37:28This shop is located in Florence, Italy.
37:32This shop is famous for Florence's traditional craft.
37:36This is a traditional craft made in the same way as in the 1300s.
37:43This is a Florence train made with a technique that has been passed down for more than 700 years.
37:50Craftsmen paint gold leaf and paint it on many layers and make it one by one by hand.
37:57The same train doesn't exist in this world.
38:02This is Florence and many other places in Italy.
38:07This is a Zakko shop.
38:09This is mainly in Florence.
38:11Why did you choose Florence?
38:13I fell in love with Italy.
38:18I want to say it.
38:20I fell in love with Italy.
38:23I want you to say it.
38:25I understand.
38:27I can't say it in this outfit.
38:29That's impossible.
38:32Mr. Goto is the owner of this shop.
38:35He went to Italy for the first time when he was a student and fell in love with the beauty of Italy.
38:41Once he became an office worker, but he couldn't forget the charm of Italy.
38:46So he went to Florence to study.
38:49He wanted to convey the beautiful culture of Italy.
38:53After returning home, he opened a Zakko shop mainly focusing on traditional crafts.
39:00Is this a Florence pattern?
39:02Yes, it is.
39:03If I put this on, I'll be forever.
39:05This is very cute.
39:07This is an original pattern.
39:10I think I'm the only one who uses this pattern in Japan.
39:14You should wear this pattern when you go out.
39:17I don't want to be teased.
39:20This looks good on you.
39:21Is this your color?
39:23Yes, it is.
39:25This is cute.
39:26The shop is not open yet.
39:28I see.
39:29I'm sorry.
39:30Do you want to open the shop now?
39:32I don't have a safety pin.
39:34I'm the happiest person in the world.
39:36I'll use a safety pin.
39:38I'll definitely use it.
39:41Fushimi Building, where beautiful people gather.
39:44In addition, there is an order atelier on the 3rd floor where they customize clothes and bags to create new beauty.
39:51It's called DR.SION.
39:54On the same 3rd floor, there is a pop-up store at a department store nationwide.
39:59There is a very popular balloon skirt brand in MADAM.
40:05And this is...
40:07Welcome.
40:09Nice to meet you.
40:11Nice to meet you.
40:12What is this?
40:14Is this a massage chair?
40:16Is this a massage chair?
40:17Yes, it's an essential salon.
40:19It's an essential salon.
40:21SOUEN is an essential 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.
40:35I'm very interested.
40:37Would you like to experience it?
40:39Is it okay?
40:41What should I do?
40:43Can you remove your makeup?
40:48It takes time, right?
40:49I'm going to put it back.
40:51It takes time for me, too.
40:55It takes time.
40:56It's scary.
40:58It's scary.
40:59I'm sorry, but I can't do it right away.
41:04So, SOUEN is going to experience the latest Korean beauty.
41:10Oh, my.
41:11What's wrong?
41:12It's very soft.
41:15You can cleanse your face with this.
41:17It's easy to use, so try it.
41:19Yes.
41:20It would be delicious if I put this on top of rice.
41:22That's right.
41:24It's like a white rice.
41:26It's like a meringue.
41:27That's right.
41:28First, cleansing.
41:30Gently wash your face with a natural enzyme foam to remove waste from the skin.
41:37I was told that I shouldn't wash my face too much.
41:45It's a secret.
41:47It's a secret.
41:48Next, use a warm puff to remove the enzyme.
41:54Repeat this twice.
41:57It's pretty good.
41:58Twice.
41:59Is it good?
42:00Yes.
42:01I'm sorry.
42:03It's very soft.
42:04It's very soft.
42:06It's like a melon.
42:08It's good.
42:10It's good.
42:11Is it good?
42:12It's like a melon.
42:13It's like a melon.
42:14It's a melon.
42:15It's like a melon.
42:16It's like a melon.
42:17Next, use a special cream to give a massage called peeling.
42:21It's good.
42:22Peeling.
42:23To make it easier to tell the difference, only half of your face will be cleansed.
42:29Leave it for 15 minutes.
42:31After it blends into the skin, apply a special cream again.
42:38I feel like I'm taking a lot of pictures.
42:46Is this a hidden camera?
42:48It's not a hidden camera.
42:50It's a hidden camera because the mask I just put on is stuck in the room.
42:58How is it? Is it different?
43:00There's no one here.
43:06They're not here.
43:08I can hear a loud voice.
43:12Finally, if you fix your skin with a beauty serum...
43:16What is this?
43:18It's a mirror.
43:20It's transparent.
43:24In just 50 minutes, the skin of an old man in his 50s is this cute.
43:32I'm home.
43:34Where are you going?
43:36What are you doing?
43:38I'm not Mr. Sasai anymore.
43:40I'm Mr. Sasai.
43:42I'm not Mr. Sasai.
43:44A mysterious building where various beauties gather.
43:48Actually, this building wasn't originally a building for tenants.
43:54It's very rare to see two buildings with different history lined up.
44:00This mysterious building is also a tenant building, but it was originally built for a different purpose.
44:07Here's a question for you all.
44:09What was the purpose of this mysterious building?
44:14Ouch!
44:17Mr. Sasai.
44:18Shiba Inu.
44:20He called me a Shiba Inu with a small voice.
44:23What was the purpose of this mysterious building?
44:35A mysterious building where various beauties gather.
44:39What was the purpose of this mysterious building?
44:47Where should I go?
44:53I'm in trouble.
44:55Hey, excuse me.
44:57What's up?
44:59I want to go here.
45:01Are you lost?
45:03Which way?
45:04Here.
45:05Here?
45:06This is it.
45:08Here?
45:09Here.
45:10Here?
45:11This way.
45:12This way?
45:13Here.
45:14Here?
45:15This way.
45:16This way.
45:17This way.
45:18This way.
45:19This way.
45:20This way.
45:21Welcome.
45:22Oh, my name is Suchi.
45:24I've been waiting for you.
45:26Thank you for your long journey.
45:29At first, this building was built as a hotel.
45:34At that time, there were many tenants in this area who sold go-fuku-ten and Hakurai-hin.
45:40At that time, there were many tenants in this area who sold go-fuku-ten and Hakurai-hin.
45:44Many people came from abroad.
45:47It was said that Western-style business hotels were needed.
45:52This hotel is very beautiful.
45:55Oh, beautiful.
45:57Beautiful.
46:01Beautiful.
46:05No.
46:06What about me?
46:08No.
46:09No.
46:10No.
46:13No!
46:15This is too hard.
46:17This is too hard.
46:19However, the Great Kanto Earthquake occurred in the fall of 1923 right after the opening.
46:26Even Osaka, which was far from the earthquake, was heavily affected.
46:30However, Osaka, which was far from the earthquake, was heavily affected.
46:34And a year after the building was born, it was reborn as a tenant building.
46:45One, two, three!
46:48KUSHIMI BUILDING!
46:50Thank you!
46:54Non-Style transformed into a HANRYU star with a pickaxe!
46:58The latest popular purikura!
47:00The special omori kimbap!
47:03This is so good!
47:07If you want to watch today's show again, go to TVER!
47:12The meat specialists have gathered!
47:15You can make it for 1,000 yen! Pin Steak Battle!
47:19Looks so good!
47:21KUSHIMI BUILDING!
47:29It's so good!
47:31Thank you!