吉田類の酒場放浪記 2024年10月7日 柿生「わかば」
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00:00To a sacred place called the Sakaba.
00:07Seeking sake.
00:09Seeking fish.
00:11Wandering.
00:13Rui Yoshida's Sakaba Horouki.
00:24I'm Rui Yoshida.
00:26I'm at Odawara station in Odakyu.
00:31This is my first time at this station.
00:34I'm going to write a poem about the birth of persimmon trees.
00:38I've heard that this area has a long history.
00:43I think it'll be an interesting encounter.
00:48I'll be off now.
00:50Kakio Station
00:54Kakio Station is located in Asaoku, Kawasaki City.
00:59It's the oldest station that was built as soon as the Odakyu-Odawara line opened.
01:05Kakio's famous Ozenji area is a park where you can take a walk.
01:11There are three gates.
01:15There's a star, an inn, and a mountain.
01:21Hello.
01:24There are a lot of cats.
01:26They're the cats of the temple.
01:28They're my friends.
01:31I see.
01:33It's nice.
01:34I'm relieved to know that there are cats in the temple.
01:38Hello.
01:41There are cats all of a sudden.
01:45They're cute.
01:46Yes, they are.
01:48It's like a forest of persimmon trees.
01:52The whole mountain is a temple.
01:54It's quite old, isn't it?
01:56It was built in the Heian period.
01:58The Heian period?
02:00Mr. Hakushu Kitahara, a poet, liked this place and visited often.
02:08He recited a poem for me.
02:11It's a poem called,
02:13Kakio-Furu, Kakio-no-Sato no Nanomikawa.
02:17He said he liked Kakio-no-Sato in Banshuu.
02:22He recited the scene.
02:27This is a type of persimmon called Zenji-marugaki.
02:33It's persimmon tree.
02:35Yes, it is.
02:36It's said to be the oldest persimmon tree in Japan.
02:41It's said that the color of the persimmon tree is very beautiful.
02:50Zenji-marugaki is a type of persimmon tree.
02:54It's a type of persimmon tree that grows in winter.
02:58It's a type of persimmon tree that grows in winter.
03:01It's a type of persimmon tree that grows in winter.
03:07I'm envious that there is a place like this in the middle of the city.
03:12People say it feels good to walk here.
03:18The persimmon season is just around the corner.
03:21Aki-no-Ozen-ji, which Hakushu loved, is waiting for us.
03:29I can see Wakaba now.
03:35I think this is a good kind of noren.
03:42This tastes like my mother's.
03:46It says it's a shop of Wakaba.
03:49I can imagine it.
03:51Let's go in.
03:57Good evening.
03:59Good evening.
04:01Welcome.
04:03Good evening.
04:05It's about four minutes walk from the station.
04:08Wakaba celebrates its 55th anniversary this year.
04:13This is Yuko, a mother and daughter who have been performing for 55 years.
04:21By the way, this air conditioner is also a performance.
04:26The air conditioner is set aside.
04:28The first drink is a draft beer.
04:31Thank you for waiting.
04:35It's full.
04:37Thank you for waiting.
04:41I'd like to have a toast with you.
04:45Cheers.
04:47Cheers.
04:49Cheers.
04:55Cheers.
04:57Cheers.
05:07This is Ajiro no Aji.
05:09This is Otoshi.
05:11Yes.
05:12Otoshi is a specialty of this shop.
05:16Various dishes are served, depending on the customer's preference.
05:23Otoshi is not a common dish.
05:30When two people come together, we serve different dishes.
05:34We have two or three kinds of dishes.
05:37I love Otoshi.
05:52This kimono was sent directly from Ajiro, Izu.
05:56The mother, who was interested in fishing, had a villa in Ajiro.
06:01I had a house over there.
06:04I like fishing.
06:06I caught a fish there.
06:09You caught a fish?
06:10Yes.
06:11Did you catch it?
06:13Yes, I caught it.
06:15I've been catching fish for a long time.
06:19Wakaba is a kanji for young leaves.
06:23Wakaba means young leaves.
06:27It's the same name.
06:29I've been doing this for 55 years.
06:32You've been doing this for more than half a century.
06:35Welcome back.
06:36Welcome back.
06:37Welcome back.
06:38Mimi, the granddaughter, works at a gym in Tokyo.
06:42When she's busy, she supports her grandmother.
06:46My daughter called me grandmother.
06:49I went to my grandmother's shop.
06:51That's how it happened.
06:52Yes.
06:53That's how it happened.
06:54I thought there would be a lot of sashimi because I caught a fish.
07:00We have eggs, vegetables, and egg soup.
07:10I see.
07:11I'd love to have that.
07:14Okay.
07:16Mama and Yuko are in charge of the cooking.
07:19But when Mama cooks, it always ends up this big.
07:24These are local eggs.
07:29Aren't they huge?
07:31This is it.
07:34This is boiled eggplant and bell peppers.
07:38The green onions on top are local green onions.
07:41So, everything is local?
07:43Yes.
07:44That's amazing.
07:46You also have sake, right?
07:49Yes.
07:50We also have Denshu and Houhai.
07:52Denshu and Houhai?
07:53Yes.
07:54Let's start with Houhai.
07:56Okay.
07:57There are things that are not on the menu in the refrigerator.
08:00We have normal Houhai and this one.
08:03Which one would you like?
08:05I'll have this one.
08:08Okay.
08:10Ume means delicious in Tsugaru dialect.
08:24It's delicious.
08:26This is an omelet with green onions.
08:37This is delicious, Mama.
08:40Is this with onions?
08:43No, it's with local green onions.
08:46I see.
08:47The eggs themselves are delicious.
08:49Yes, they are.
08:52They were green onions, not onions.
08:56I thought they were onions, but they weren't.
08:59Do you have a lot of vegetables around here?
09:02Yes, we have a lot of vegetables in Kurokawa.
09:05I think the taste is totally different from normal vegetables.
09:08It's really delicious.
09:10These are local vegetables, eggplant and bell peppers.
09:14There's a lot of vegetables.
09:20It's delicious.
09:27Is that a special dish?
09:30Yes, it is.
09:31There's a special dish called Obaba, right?
09:33Yes.
09:34Can I have the boiled pork?
09:36Yes.
09:37Is there anything else besides the sake in the back?
09:40Today, we have a special sake called Taka from Yamaguchi.
09:46The sake is made with 80% of Yamada Nishiki's rice,
09:50so the rich taste of the rice stands out.
09:55Can I have one more, please?
09:57Yes.
09:58This is Obaba and Mimura.
10:00This is it, right?
10:02Yes.
10:03This is freshly caught okra.
10:05I see.
10:11It's good.
10:13Who made this sake?
10:16I made it this morning.
10:19I went to the market and bought it.
10:22The rich taste of the rice goes well with the sake.
10:35This is freshly caught okra.
10:38Yes.
10:41This is freshly caught okra.
10:46This has a lot of umami.
10:50This is different from the local sake.
10:52Yes, it is.
10:53This is a rich place.
10:56Yes, it is.
10:57This is the specialty of this place.
10:59I see.
11:00This is good.
11:02I didn't know there was such a good restaurant.
11:05Are you all from this area?
11:07The only difference is the curry here.
11:09It's different from the curry in the restaurant.
11:11Yes, it is.
11:12Do you eat curry, too?
11:14Yes.
11:16You can choose between rice and udon.
11:20Can I have curry udon, please?
11:25The curry contains a lot of local vegetables.
11:28It will be a large serving as expected.
11:33Curry udon.
11:38What does this mean?
11:41I want to eat all of this.
11:43What is this curry?
11:45Everyone likes it.
11:52The old lady said that her ingredients have a good taste of the field.
11:57The heart of the person who made it is buried.
12:01Such confidence makes the old lady's restaurant comfortable.
12:21Wakaba.
12:23I feel like I'm at my relative's restaurant.
12:32There are still many restaurants like this.
12:37I'd like to look around a little more and go home.
12:43I'm going home.
12:46OBABA MATSU.
12:48SHUSHI NI KAKIYO NO OKURA KANA.
12:54KAKIYO NO MEGUMI NI KANSHA.