有吉木曜バラエティ 2024年10月10日 【行列グルメ後編】北関東うまいもん対決！
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00:00Next up is the North Kanto Gourmet Tournament!
00:05We've arrived at Morinjima Station in Tatebayashi, Gunma Prefecture.
00:10It takes about 10 minutes to get here.
00:16Here it is.
00:18There's a long line.
00:21There's about 10 people waiting.
00:23Tatebayashi Tsukemen Yashichi
00:26Tsukemen Yashichi is a restaurant where people from Gunma prefecture line up in Tatebayashi.
00:33There's a lot going on.
00:36The restaurant is full of people.
00:40Let's take a look.
00:42Here's your ramen.
00:47Here's your ramen.
00:49Wow, that looks really good.
00:52Even though it's called Tsukemen, not a single person is eating Tsukemen.
01:00What's more...
01:02What's going on?
01:05Could it be that even though it's right after the opening, it's already sold out?
01:12So the next day, at the opening time...
01:19They don't sell Tsukemen.
01:23What's going on?
01:27When I first came here, I asked for Tsukemen.
01:32They said they didn't sell it today.
01:34I was so surprised.
01:36This isn't a Tsukemen restaurant?
01:39Tsukemen, which is supposed to be a real signboard menu, can't be eaten.
01:44But on the third try...
01:47There's no signboard.
01:50Oh, it's open.
01:52On the third try, Tsukemen is finally going to be served.
01:57I came here to eat an illusionary Tsukemen.
02:02But they usually don't serve it.
02:05It's an illusion.
02:07But why can't you eat Tsukemen all the time?
02:14It's a day-to-day menu.
02:17The menu isn't fixed.
02:19Yes, this Tsukemen Yashichi.
02:22It's a soy sauce ramen using Date chicken from Fukushima prefecture.
02:27It's a day-to-day service of various kinds of ramen such as tonkotsu fish soup and salt soba with kelp broth.
02:36There's an X that I look forward to every morning.
02:39I check what kind of ramen I'm going to eat today before I start working.
02:43It's a routine.
02:45I see.
02:48Out of about 20 kinds of day-to-day menu, the most popular one is the illusionary Tsukemen.
02:57You can't serve it for 2 or 3 weeks.
03:00Really?
03:02It's an illusion.
03:04It looks delicious.
03:09It's thick.
03:11You're right.
03:13Thank you for waiting.
03:15This is Tsukemen.
03:19It's amazing.
03:24Tsukemen Yashichi is located in Tatebayashi City, Gunma Prefecture.
03:29It's the first time to meet Tsukemen that even regular customers say it's an illusion.
03:36Thank you for waiting.
03:37This is Tsukemen with tonkotsu fish soup.
03:40It's thick.
03:42It looks like an illusion, but it's an illusion.
03:46Tsukemen with tonkotsu fish soup.
03:48Tsukemen with tonkotsu fish soup goes well with thick noodles.
03:55How many kinds do you use?
03:57Just 10 kinds.
04:02What's this?
04:04It's a thick soup made from domestic animals such as chickens and pigs, and fish such as dried sardines.
04:14It's made simple by mixing it with soy sauce.
04:22It's about 1 cm thick.
04:24How does it taste?
04:26It's good.
04:30It has a deep taste of seafood and a little bit of spiciness.
04:34It goes well with chewy noodles.
04:40But, why don't they serve it on a regular menu?
04:44We want customers to eat various kinds of ramen, so we serve it randomly.
04:49We serve it once a week.
04:52Sometimes, we don't serve it for 2 or 3 weeks.
04:57It's an illusion.
04:59If you are a person who always wears a gourmet antenna and wants to eat Tsukemen with an illusion,
05:05you should know about the hidden delicacy.
05:09The staff has been working for 4 days to find the real gourmet master.
05:16First, let's go to Saitama Prefecture.
05:21It's been 20 years.
05:26400?
05:28400?
05:30It's good.
05:32I go to Ame-no-do in Sano almost every week.
05:35What kind of ramen do you like?
05:37I like soy sauce ramen.
05:39I like soy sauce ramen, so I like Ame-no-do soy sauce ramen.
05:48I like Shikisai-kan in Oyama City.
05:51Shikisai-kan?
05:52Shikisai-kan?
05:54There are many kinds of curry.
05:58What's this?
06:01It's cheap.
06:03It's Aji-no-Isamu.
06:05It's like Chinese food.
06:07It's famous in Isamu.
06:09Aji-no-Isamu is located in Hanyu City, Saitama Prefecture.
06:13They have Chinese food such as fried rice and Lebanese food.
06:19What's this double fried dish?
06:23It's fried chicken and fried pork.
06:28It's a popular dish in Japan.
06:32Then.
06:36A man in a wild suit.
06:40It's here.
06:42Amazing.
06:44I like Mikoshi.
06:45I like Mikoshi.
06:47He often wears this kind of clothes.
06:49If I wear this kind of clothes, I look like this.
06:51There are about 140 ramen shops in a year.
06:59What do you recommend in Saitama Prefecture?
07:03It's Zundo Bar in Atsuhi City, Kanagawa Prefecture.
07:08It's famous for its clear Yuzu ramen salt.
07:13I like Yuzu salt.
07:17He uses Yuzu juice from Kochi Prefecture as a substitute.
07:23The soup is made from domestic whole chicken, fish, and Komi vegetables.
07:29Finally, he puts Yuzu peel on it.
07:34It has Yuzu juice in it, so it has a delicate sourness and a refreshing aroma.
07:39It's good, isn't it?
07:41They continue to investigate at Tsukemen Yashichi in Gunma.
07:48A man lifts noodles and takes pictures.
07:52How often do you come here?
07:54I often come here twice.
07:56I often eat ramen here.
07:58It takes about 2 hours from here.
08:00I came here by motorcycle today.
08:02I came here to eat ramen in Fukishi City, Saitama Prefecture.
08:07I came here for the second time.
08:09I see.
08:11You like ramen.
08:13He uploads about 700 ramen pictures on SNS.
08:17He loves ramen and motorcycles.
08:20He is 43 years old.
08:23What is his favorite ramen?
08:27It's Ome.
08:29I think I can finish it in about 90 minutes.
08:33It looks delicious.
08:35It's beautiful.
08:39It's delicious, isn't it?
08:41It's real.
08:43It's beautiful.
08:49They continue to investigate at Tsukemen Yashichi in Gunma.
08:57He uploads about 700 ramen pictures on SNS.
09:01He loves ramen and motorcycles.
09:04He is 43 years old.
09:05He is 43 years old.
09:07He usually goes to a recommended shop by motorcycle.
09:12It's quite far.
09:14It's quite far.
09:18I think it's there.
09:21He goes to his home in Chichibu Prefecture, Saitama Prefecture.
09:25Hello.
09:27It's quite far.
09:29That's right.
09:31It's in the mountains.
09:33It's been 43 years since I was born.
09:36It's a nice place.
09:39Is this your motorcycle?
09:41Is it a Harley?
09:42Yes, it's a Harley.
09:44Do you go to a lot of shops with this?
09:46Yes, I do.
09:47I go to a lot of shops with this to eat ramen.
09:50They set off on a Harley.
09:55They run for 40 minutes.
09:57It's a ramen shop.
10:00I think you can see it on your left.
10:02Ramen Daikinboshi.
10:03The ramen shop here is also good.
10:06What kind of ramen is good there?
10:08Personally, I like Niboshi.
10:10It's not too thick.
10:13But I like the bitterness of Niboshi.
10:17I like it.
10:19Which ramen shop is he going to this time?
10:25It's Ome.
10:26I think I'll be there in about 90 minutes.
10:29It's a ramen shop called Ramen Feel.
10:32It's run by the best disciple of a famous shop in Yugawara.
10:38It's popular.
10:39If you don't make a reservation, you won't be able to eat it on Sundays.
10:42It's a system where you can make a reservation.
10:44I think it's okay because I made a reservation.
10:47If you don't make a reservation, you won't be able to eat it?
10:50What kind of ramen will he eat?
10:54It took an hour and a half from his home.
10:59This is the ramen shop called Ramen Feel.
11:03It's a ramen shop called Ramen Feel in Ome, Tokyo.
11:09Watanabe is a young shop owner.
11:12He has eaten more than four times today.
11:16Ramen fans are coming from all over the country.
11:20It's a famous shop in Yugawara.
11:22It's been open for about four years.
11:27It's the first independent ramen shop in Yugawara.
11:30If you open Ramen Feel in 2021,
11:34It's a very popular shop that recommends making a reservation in advance.
11:40What does the army rider have in mind?
11:45It looks delicious.
11:46It looks delicious.
11:48Salt ramen that looks beautiful.
11:53It's real.
11:54It's beautiful.
11:57The key to the taste is this salt sauce.
12:01The main ingredients are kelp, sea bream roe, and seafood.
12:05And natural salt.
12:06There are about five kinds.
12:08It's refreshing.
12:09It takes four days to prepare.
12:11It's a homemade sauce.
12:15Kaori pork from Saitama prefecture.
12:18The soup is made from seven kinds of potatoes.
12:22It's a homemade ramen with all the ingredients.
12:28If you serve two kinds of pork and chicken char siu,
12:33It's a ramen you want to eat even if you make a reservation.
12:39What is the long-awaited taste?
12:41It looks delicious.
12:43It's as smooth as silk.
12:45It's really smooth.
12:47You can only see it here.
12:55It's different.
12:56It's a chicken with a variety of aroma and umami.
13:01It's amazing.
13:02It's like a beer.
13:05I want to finish eating this ramen.
13:08I'm full.
13:11Are you happy?
13:12Yes.
13:15It takes three hours on a motorcycle to eat this ramen.
13:19I'm full.
13:20Thank you for the meal.
13:22It's really the best.
13:25It's as good as this ramen.
13:28It's a ramen with a lot of volume.
13:31There are a lot of customers.
13:33There are a lot of customers.
13:36It looks delicious.
13:37It's a pork sauté with a big herring covering the pork.
13:43This pork sauté is very popular.
13:48It was established in Showa 4 in Moka City, Tochigi Prefecture.
13:52It's a green restaurant that celebrates its 95th anniversary this year.
13:57The meat they use is soft and sweet.
14:01It's Tochigi brand pork.
14:04It's cut into 300g thick pieces.
14:08It's sautéed with a lot of lard.
14:12It's mixed with a special sweet and spicy sauce.
14:16It's a dish that can be eaten with any amount of rice.
14:21It's delicious.
14:22It's delicious.
14:24It's very soft.
14:26It's a restaurant with a lot of repeaters.
14:31Do you have a TV show?
14:33No, it's my first time.
14:35Is it your first time?
14:37I see.
14:38I'm happy.
14:40I'm happy.
14:41It's the first TV show in the history of 95 years.
14:46So, all the dishes are on TV for the first time.
14:51It's a pork cutlet with no skin.
14:55It's like a hamburger, but there's a different menu.
15:00It's like a hamburger, but it's not a hamburger.
15:05It's not a meatball, but it's a meatball rice.
15:13First, they fry 70% of the beef and 30% of the pork.
15:22It's a sweet and sour sauce with red wine and balsamic vinegar based on ketchup.
15:29It looks delicious.
15:31It goes well with rice.
15:32I want to eat this.
15:33It's done when you put it on a thin hamburger.
15:38What is the taste that has been passed on to the three generations?
15:41The sauce is very delicious.
15:44The meat is firm.
15:47It's delicious.
15:48It's fragrant.
15:50How is it?
15:51It's delicious.
15:52It's delicious.
15:55And these are the legendary menus since they were established.
15:59They are the most popular dishes in the last 10 years.
16:04Thank you for waiting.
16:05This is a pork cutlet curry.
16:06It's a big one.
16:09It's big.
16:10It looks delicious.
16:12Yes, it's a pork cutlet curry.
16:14It's cheap.
16:16This is the third generation of this restaurant.
16:19The owner of this restaurant is a big fan of curry.
16:22He poured his know-how into this dish.
16:27He stir-fries minced meat, tomatoes and onions until they are soft.
16:33Then he adds spices.
16:36Then he adds soup made from pork and cabbage.
16:40Then he stews the soup.
16:42It looks delicious.
16:44I'll tell you a secret.
16:48Can I say it?
16:49You don't have to say it.
16:52I don't have to say it, do I?
16:54I don't have to say it, do I?
16:56You don't have to say it.
16:57I won't say it.
17:00This restaurant is very popular.
17:03It's the most popular restaurant among the three generations.
17:07What is the secret of this restaurant?
17:10I'll do my best for the next five years.
17:12I'll do my best for the next five years.
17:13I don't have any children.
17:17My family has passed away.
17:19If I run this restaurant for the next five years, my in-laws will be happy.
17:24I don't know what will happen in the future.
17:28While it's on TV,
17:30among the people who taste the secret of this restaurant,
17:34there should be a real gourmet master who knows the secret.
17:38The staff worked hard for four days to create a real gourmet master.
17:45There is a restaurant called NAKAYOSHI in OTEGI.
17:50I often eat pork kabayaki rice bowl.
17:53Pork kabayaki rice bowl?
17:56Pork kabayaki rice bowl?
17:58It's deliciously grilled meat with sweet and spicy sauce.
18:02I'm full.
18:04I'm full.
18:05This is the fish market in front of OROSHIURI market in TSUCHIUDA.
18:11You can eat as much tuna as you want on Saturday.
18:13You can eat as much tuna as you want?
18:15You can eat as much tuna as you want?
18:18You can add tuna to the rice bowl.
18:21I recommend it.
18:23This is a soba restaurant called OKOSHIJI in HARUMA.
18:27This is a soba restaurant called NIRASOBA.
18:29NIRASOBA?
18:30NIRASOBA.
18:32It looks delicious.
18:34This is a Japanese soba.
18:36This is a Japanese soba.
18:39There is a restaurant called EMS in HATSUTAI.
18:42There is a restaurant called EMS in HATSUTAI.
18:44It's famous.
18:46The stamina of the restaurant is good.
18:48The stamina of the restaurant is good.
18:52Even people who don't like liver can eat this.
18:57Next, this is TOCHIGI.
19:00Do you go to the store?
19:02I go to the store every day.
19:04I went to SAITAMA yesterday.
19:08He ate a lot of ramen.
19:10He ate a lot of ramen.
19:12He ate a lot of ramen.
19:14He is the father of two children.
19:16He is the father of two children.
19:18He is 43 years old.
19:20He can't eat ramen with his middle school son.
19:24He can't eat ramen with his middle school son.
19:26He has been traveling alone on a holiday.
19:32I just opened this shop.
19:34I just opened this shop.
19:38This is a restaurant called OMUHAYASHI.
19:40This is a restaurant called OKSU in UTSUNOMIYA.
19:43This is also a famous restaurant.
19:46This is a restaurant called NASUSHI OBARASHI.
19:48This is a restaurant called TAKEKIYO SHOKU.
19:50This is a restaurant called TAKEKIYO SHOKU.
19:51This is a restaurant called CHA SHU TEISHOKU.
19:53What is this?
19:55It's chicken curry.
19:57It's chicken curry.
19:59It looks delicious.
20:01In Tochigi Prefecture,
20:03there are a lot of lonely gourmets.
20:05On his day off,
20:07he goes to Don to Saitama.
20:09He is 43 years old.
20:11He is going to teach us
20:13two good points.
20:15Where are we going now?
20:17Don is famous.
20:19Don is famous.
20:21You can choose
20:23the hardness.
20:25Some people like it hard.
20:27Some people like it soft.
20:29You can choose
20:31what you like.
20:35In Tochigi Prefecture,
20:37there is a system like a steak.
20:39It's exquisite.
20:41Don.
20:43That is
20:45Tamuraya main store.
20:47I like medium.
20:49I like medium.
20:51Today,
20:53it's well-done.
20:55It's rare.
20:59It's rare.
21:01It's rare.
21:03What is it?
21:05There is a bowl like a steak.
21:07There is a bowl like a steak.
21:13I see.
21:15Amazing.
21:19It looks delicious.
21:21This is not chicken.
21:23You can choose
21:25the softness of egg.
21:27First,
21:29he fries the chicken
21:31which has no smell.
21:33He closes it
21:35with sweet curry and egg.
21:37It depends on
21:39the taste of customers.
21:41The rare chicken is
21:43soft.
21:45The medium chicken
21:47melts in your mouth.
21:49It has a fluffy texture.
21:53The well-done chicken
21:55is perfect for eating.
21:57This is also
21:59delicious.
22:01If you don't like
22:03sweet egg,
22:05you can choose
22:07the well-done chicken.
22:09If you like
22:11egg rice or
22:13egg rice,
22:15you can choose
22:17the well-done chicken.
22:19In order to feel the difference,
22:21they will eat
22:23three kinds of chicken.
22:25The smell is great.
22:27The rare chicken is great.
22:33It's delicious.
22:35The rare chicken is good.
22:37The medium chicken is
22:39soft.
22:41The medium chicken is close to the soft chicken.
22:43The well-done chicken is great.
22:45The well-done chicken is great.
22:47It's like fried egg.
22:49I did footwork
22:51and became rare.
22:53But it's delicious.
22:55What did you do?
22:57What did you do?
22:59He can't lose to this
23:01chicken.
23:03The second recommendation
23:05of the true gourmet master is
23:07the Sanuki udon
23:09in Tochigi.
23:11Sanuki udon is delicious.
23:13Sanuki udon?
23:15I think there are
23:17many variations
23:19of Sanuki udon.
23:21Which one do you recommend?
23:23I like Sanuki udon.
23:25It's like char-siu noodles.
23:27Sanuki udon is like char-siu noodles
23:29in Tochigi.
23:31Sanuki udon is like char-siu noodles.
23:33Is it here?
23:35Yes.
23:38Maruma-san has been running Sanuki udon
23:40for 10 years.
23:42Maruma-san has been running Sanuki udon
23:44for 10 years.
23:46The customers who were waiting
23:48in the car at the same time as the opening
23:50are being absorbed by Sanuki udon.
23:52Is this your first time
23:54to be interviewed by TV?
23:56This is my first time.
23:58He has refused to be interviewed
24:00by TV for 10 years.
24:02Why?
24:04Why did you choose
24:06to be interviewed by TV?
24:08I was interviewed by TV.
24:10I was interviewed by TV.
24:12Thank you very much.
24:14Thank you very much.
24:16He is truly a gourmet master.
24:18He refused to be interviewed
24:20by TV for 10 years.
24:22Thank you very much.
24:24What is the signboard menu
24:26that makes you feel
24:28he is a gourmet master?
24:30Kake-udon.
24:32It looks delicious.
24:34The soy sauce,
24:36and other ingredients
24:38are brought from Kagawa.
24:40It looks delicious.
24:42It looks delicious.
24:44It looks delicious.
24:46Among them,
24:48the 43-year-old gourmet master
24:50is...
24:52It looks thick.
24:54It looks like ramen.
24:56It looks like ramen.
24:58It looks like ramen.
25:00It looks like ramen.
25:02He adds more
25:04Iriko to the soup.
25:06He adds more Iriko to the soup.
25:08It makes the soup more fragrant.
25:10The strong noodles
25:12are made by the master.
25:14The thickly cut
25:16pork is full of the soup.
25:18The thickly cut
25:20pork is full of the soup.
25:22It's delicious.
25:24The noodles are smooth and chewy.
25:26The noodles are smooth and chewy.
25:28The soup stock is great.
25:30The soup stock is great.
25:32The soup stock is great.
25:34The soup stock is great.
25:36It's easy to drink.
25:38It's easy to drink.
25:40It's thick.
25:42It's thick.
25:44It's soft.
25:46It's delicious.
25:48Next,
25:50we'll have a competition
25:52between Ibaraki and Ibaraki.
25:54We'll have a competition
25:56between Ibaraki and Ibaraki.
25:58It takes five minutes
26:00to get to Ibaraki from Tsukuba Station.
26:02It's a long way.
26:04It's a long way.
26:06There are many people.
26:08There are more than 10 people.
26:10There are more than 10 people.
26:12There are 7 restaurants
26:14in front of the restaurant.
26:16In fact,
26:18they've never been featured
26:20in a TV program.
26:22They've never been featured in a TV program.
26:24They're still here.
26:26They're still here.
26:28Yes, they're still here.
26:30There's something on top.
26:32It's good.
26:34It's good.
26:36It's good.
26:38It's good.
26:40It's green.
26:42I don't know what's in it.
26:44I don't know.
26:46It's delicious.
26:48It's green.
26:50It's green.
26:52It's green.
26:54What is it?
26:56Thank you for waiting.
26:58It's chicken soba.
27:00Chicken soba.
27:02It's chicken soba.
27:04It's 900 yen.
27:06It's a secret sauce
27:08with four kinds of soy sauce.
27:12It's 100% chicken soup
27:14from Tochigi Prefecture.
27:16It's good.
27:18It's homemade noodles.
27:20It's good.
27:22They put char siu
27:24made with Kataros.
27:26It's the best.
27:28What's next?
27:30What's this?
27:32It's escargot butter.
27:34Escargot butter.
27:36Escargot butter is
27:38commonly used in French
27:40escargot dishes.
27:42It's interesting.
27:44It has garlic
27:46and a lot of parsley.
27:48It smells good.
27:50It's homemade.
27:52It's homemade.
27:54It's expensive.
27:56Because it's more expensive
27:58than regular butter,
28:00they don't buy it.
28:02They make it themselves.
28:04It's expensive.
28:06Why did you use this?
28:08I used to use
28:10garlic toast
28:12for chicken soba
28:14at the ramen shop
28:16in Tsukuba City.
28:18Hurricane ramen
28:20in Tsukuba City.
28:22Red chicken soba
28:24with the aroma of dried tomatoes.
28:26And
28:28garlic toast
28:30on top of it.
28:32It's innovative
28:34and novel.
28:36I wanted to make
28:38ramen like that.
28:40How does it taste?
28:42How does it taste?
28:46How does it taste?
28:48It's good.
28:50I don't think we need escargot butter.
28:52It's good.
28:54It's sweet.
28:56It's good.
28:58Let's eat curry.
29:02It's good.
29:04It's good.
29:06We definitely need it.
29:08Escargot butter.
29:10It's good.
29:12It's good.
29:14It's strong.
29:16The garlic is good.
29:18The parsley makes it refreshing.
29:20It's good.
29:22What else?
29:24We only serve it on Sundays.
29:26We have Japanese style
29:28butter soba.
29:30We want to eat it on Sundays.
29:32On Sundays,
29:34they serve butter soba
29:36instead of chicken soba.
29:38It looks good.
29:40At a ramen restaurant
29:42with two faces,
29:44I'm a JRA teacher.
29:46Is that so?
29:48Is that so?
29:50It takes about
29:5240 minutes by car
29:54from Miho Training Center.
29:58There are a lot of people
30:00who are related to horse racing.
30:02Is that a sign?
30:04That's a sign of a rider.
30:06Who is that?
30:08He comes here from time to time.
30:10Mr. Lemaire.
30:12Lemaire?
30:14Lemaire.
30:16Lemaire is a famous rider
30:18from France.
30:20He also comes here.
30:22The chicken soba
30:24which can change the taste
30:26is very popular.
30:28However, it's the first time
30:30to be on TV.
30:32Despite that,
30:34there must be a real gourmet master
30:36among the people
30:38who come here
30:40and wait for a long time.
30:44The staff works hard
30:46for 5 days
30:48to find a real gourmet master.
30:50His son is a jockey.
30:52What does he recommend?
30:54It's about 5 minutes
30:56from Nishiguchi Station.
30:58It's Yakitori Okocho.
31:00Yakitori Okocho.
31:02If there is no sign,
31:04there is no sign.
31:06It's a strange shop.
31:08It's not a yakitori.
31:10It's a yakiton specialty store.
31:12It's been around for 70 years.
31:14It's a secret sauce.
31:16It looks delicious.
31:18I can't stop eating.
31:20There are many kinds of ramen in Tsukuba.
31:22I recommend Haikara.
31:24It's a spice called Haikara miso.
31:26It contains chili pepper
31:28and pepper.
31:30There is also Shibire.
31:32It's a delicious ramen.
31:34In addition,
31:36what does the owner recommend
31:38when making ramen?
31:40It's Chinnai in Matsushiro.
31:42It's fried rice.
31:44It smells like Matsushiro ramen.
31:46It's fried rice.
31:48I can't stop eating.
31:50The gyoza is big and delicious.
31:52It's big.
31:54I don't think anyone can eat it.
31:56Is it delicious?
31:58I want to come here more often.
32:00Where did you come from today?
32:02I came from Tokyo.
32:04Are you alone?
32:06No, I came with my husband.
32:10My husband is 19 years younger than me.
32:14She is 19 years younger than her husband.
32:16They got married last year
32:18because they were close to each other
32:20when they were in the office.
32:24The reason was a common hobby.
32:26It was a gourmet trip.
32:30The restaurant is noisy.
32:32They eat one by one.
32:34It's noisy.
32:40On this day,
32:42the gourmet couple
32:44came to Tsukuba in Ibaraki from Tokyo.
32:46Later,
32:48they will go to a recommended restaurant
32:50in Tokyo
32:52that they are particularly addicted to.
32:54There are a lot of ingredients.
32:56It's cheap and delicious.
32:58I'm surprised
33:00when I see pasta.
33:02I can't believe
33:04I can eat this much at this price.
33:06One dish is
33:08N.
33:10Very cheap and very delicious pasta.
33:14Here it is.
33:16Is it here?
33:18Upper Cut.
33:20From Nishiwaseda Station,
33:22it takes 5 minutes.
33:26It's a standing spa.
33:34It's rare.
33:36It's a standing pasta restaurant.
33:38It's rare.
33:40The owner, Usui,
33:42is actually
33:44a professional boxer.
33:46He has more than 30 fights.
33:48He is a former Japanese boxer.
33:50I'm strong.
33:52He was only in 10th place
33:54after he became a Japanese boxer.
33:56He fought with the legendary world champion,
33:58Mirapon.
34:00The result was
34:02a loss to TKO.
34:06He retired from acting.
34:10When I was a high school student,
34:12I wanted to be a standing pasta chef.
34:16He is cool.
34:18I was wondering
34:20why there was no standing pasta.
34:22I've been thinking about it
34:24for a long time.
34:26When he was 45,
34:28he returned to Japan
34:30and opened a restaurant.
34:32When he was a professional boxer,
34:34he used to punch with his right arm.
34:36Now, he is a master of pasta.
34:40Like this.
34:44He is particular about pasta
34:46and meat sauce.
34:48What I was particular about
34:50was addiction.
34:52I think
34:54oil, pepper,
34:56and garlic are addictive.
34:58I pursued them.
35:00This is
35:02the ultimate oil
35:04I've been using.
35:06I decided to use
35:08meat sauce and spaghetti
35:10with this oil.
35:12Is there garlic in it?
35:14This is a secret.
35:16I can't tell you.
35:18This is a secret.
35:20Meat sauce spaghetti
35:22is TKO.
35:24500g of pasta
35:26and sauce
35:28are served.
35:32What is the price?
35:36It's 380 yen.
35:38What?
35:40I wanted to aim for
35:42the best in Japan.
35:44The best in Japan is cheap,
35:46the best in Japan is fast,
35:48and the best in Japan is delicious.
35:50Is it profitable?
35:52It's profitable
35:54but it's not profitable
35:56because I'm busy.
35:58I see.
36:00It's cheap, fast, and delicious.
36:02Not only that,
36:04what do they recommend?
36:06Here it comes.
36:08It looks delicious.
36:10Various toppings
36:12can be put on pasta.
36:14It's good.
36:16It's good.
36:18It's cheap.
36:20Her husband recommends
36:22shredded cabbage,
36:24grilled cheese,
36:26spicy oil,
36:28and sausage.
36:30Her husband recommends
36:32a large amount of pasta,
36:34onsen egg,
36:36and cheese.
36:38Then, you can find
36:40your favorite dish.
36:42I want people to come here
36:44every day,
36:46so I think there are
36:48about 100 kinds of dishes.
36:50That's a lot.
36:52There are 100 kinds of dishes
36:54on a daily basis.
36:56For example,
36:58onion frying,
37:00curry powder,
37:02grilled cheese,
37:04and sausage.
37:06You can come here every day
37:08and you won't get tired of it.
37:10Do you usually eat
37:12boiled cabbage?
37:14Yes, I do.
37:16This is omelette.
37:18Omelette?
37:20Yes.
37:22It looks delicious.
37:26It's good.
37:28It has a lot of garlic.
37:30It makes me want to eat it.
37:32It's chewy.
37:34It goes well with meat sauce.
37:36It's delicious.
37:38Sausage is delicious.
37:40Sausage is delicious.
37:42I wanted to put onsen egg today.
37:44Onsen egg is good.
37:46It's well-made.
37:48It's well-made.
37:50When I come here next time,
37:52I'll order this as a topping.
37:54It's fun.