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00:00酒場という聖地へ 酒を求め 魚を求めさまよう 女 酒場放浪記
00:30It's been a while since I last came to Sakuragi-cho by train.
00:35I was surprised to see how beautiful it was in front of the station.
00:40When I looked over there, there was a gondola.
00:45I doubted my eyes for a moment.
00:48I'm looking forward to seeing how Sakuragi-cho has changed.
00:54Well, I'm off.
01:01Sakuragi-cho is a place where JR Negishi Line and Blue Line run together.
01:07Sakuragi-cho has changed from a port development to a tourist attraction.
01:12But the Noge area on the west side of the station still has a nostalgic atmosphere.
01:19There are a lot of shops around here.
01:24Oh, this is an old tofu shop.
01:28Oh, he's making tofu.
01:30Thank you for coming. Hello.
01:33It smells like a tofu shop.
01:38It's nostalgic.
01:40Has this place been around for a long time?
01:42That's right. It's been around since my grandfather's time.
01:46I'm the third generation.
01:48So it's been a long time ago, but it's still done in the west?
01:52It's changed a little over time.
01:57The Chitoseya Tofu Shop, which has been in business for 79 years,
02:01has been making tofu since 5 a.m. every morning.
02:05Tofu made from selected soybeans is sold for a long time
02:09at hotels and restaurants around here.
02:12Locals also visit the shop.
02:16Do you stick to soybeans?
02:18Yes, I do.
02:20I use white soybeans from Miyagi Prefecture.
02:24I also blend soybeans called Platina from Canada.
02:30He doesn't just make tofu with his favorite soybeans,
02:35but he also makes fried tofu and soy milk himself.
02:41I hear the sound of oil popping from the back.
02:46That's a good sound.
02:48It's popping.
02:51He'll show us how he deep-fries tofu.
02:54This is called raw deep-frying.
02:57So this is what it looks like.
02:59Regular deep-frying is made with momento tofu,
03:02but this is made with kinugoshi tofu.
03:17It's hot.
03:19It's hot.
03:26Does it look good?
03:27It looks so good.
03:30It's great.
03:31It's starting to look like a wooden pot.
03:35It's amazing.
03:36Thank you very much.
03:38It looks so good. May I?
03:40He'll try the freshly made tofu.
03:42It's beautiful.
03:44It looks so good.
03:46Thank you for it.
03:48It's crispy.
04:05It's great.
04:07The tofu is very sweet.
04:11It's sweet.
04:13It tastes like soy milk.
04:16It's soft and creamy.
04:18I'm so happy.
04:20I'm so happy because it's freshly deep-fried.
04:24He always comes to the tofu shop.
04:27Does he?
04:28He wakes up early in the morning.
04:30He tries to work at his pace.
04:36He's a wonderful wife.
04:38I'm wearing a golden straw.
04:41I finally found it.
04:43You finally found it.
04:44It looks so good.
04:46He found the taste he's been longing for in Sakuragi-cho.
04:52This area is getting more and more lively.
04:56Where is it?
04:57This is a Daikokuya.
05:00It looks like it's been here for a long time.
05:05It looks good.
05:06It's a refreshing white drink.
05:09I'll have a drink.
05:11Thank you for waiting.
05:13Here you go.
05:17What would you like to drink?
05:19I'll have a beer.
05:21We have a beer and a non-alcoholic one.
05:23I'll have a non-alcoholic one.
05:26I'll have a non-alcoholic beer.
05:28I'll have a non-alcoholic one.
05:31Daikokuya is a Shinise sakaba that represents Sakuragi-cho.
05:36The owner, who was a tempura chef, and his wife run the shop.
05:42Now that the owner has passed away, his wife, Ms. Fujie, is the owner.
05:46The shop is run by about 20 employees.
05:51This shop is always lively with a wide variety of menus.
05:59She'll have a beer first.
06:07It's good.
06:09What should I eat first?
06:13I saw a shiny piece of meat tofu.
06:20I saw a shiny piece of meat tofu.
06:27Tanzaku, which is in season, has a long history.
06:33The meat tofu, which is popular all year round, is heated in a Yanagawa hot pot.
06:40It's a pleasure to close it with an egg.
06:45It's hot.
06:50It looks delicious.
06:53It's steaming.
06:55It looks delicious.
07:08The mitsuba accentuates the taste of the egg.
07:12It's good.
07:14The tofu is hot.
07:16It's hot, isn't it?
07:18It's okay.
07:20By the way, this tofu is from Chitoseya Tofu Shop.
07:26I see.
07:28How long have you run this shop?
07:30It's been 50 years.
07:32How long have you run this shop?
07:36It's been 68 years.
07:39My husband ran this shop before I did.
07:43My husband and I run this shop.
07:48My eldest daughter runs this shop only on Sundays.
07:51My husband is my third daughter's husband.
07:55My family is a family of three.
08:00My husband is my third daughter's husband.
08:02You two look alike.
08:04My husband's voice is similar to my voice on the phone.
08:07I see.
08:09It's safe, isn't it?
08:11I think so.
08:13I think I should retire.
08:15No, you don't have to retire yet.
08:17It's a problem if you don't have a mother yet.
08:20Now, let's ask them for their recommendations.
08:24What's your best recommendation?
08:26I recommend the saury sashimi.
08:29That's good.
08:31I'll have the saury sashimi, please.
08:35These seasonal fish are bought directly from the central wholesale market in Yokohama.
08:41The saury sashimi is shiny.
08:44It has a nice color.
08:47She recommends a sake.
08:50This is a sake called Tanigawadate.
08:55It's a little spicy.
08:57Would you like to try it?
08:58Yes, please.
09:02Tanigawadate is a super spicy Junmai sake from Gunma, Japan.
09:07She also loves this sake.
09:16It's a little spicy.
09:20I guess she likes sake.
09:23It's shiny and looks delicious.
09:32The taste of saury spreads in my mouth.
09:37It goes well with Japanese sake.
09:39I thought your mother loved sake very much.
09:45Did you know that?
09:46I knew it.
09:47I like sake.
09:49I don't drink much, but I drink about three times a day.
09:53In one night?
09:54That's right.
09:55Really?
09:56I think this area has changed a lot.
09:59Yes, it has changed a lot.
10:02Women didn't come here to drink.
10:05I'm sorry.
10:06When a woman came here, the men who were drinking looked back.
10:13It was rare.
10:15Now, there are many women.
10:19It's rare for women to come here to drink.
10:23There are many women here.
10:26Only one woman.
10:27I'm glad it's in this era.
10:30It's delicious.
10:31It really goes well with sake.
10:33The signboard menu of this restaurant is tempura.
10:38My mother also makes tempura.
10:40Your mother?
10:41My mother also makes tempura.
10:43Really?
10:44Yes.
10:46Tempura made by the first master is thin and has a strong taste of ingredients.
10:54Thank you for waiting.
10:56This is tempura.
10:57Thank you very much.
10:59It's amazing.
11:00This is the price of six kinds of tempura.
11:04Thank you for waiting.
11:06Thank you very much.
11:08This is Otokoyama, a special rice wine of Kesennuma.
11:17I made a good choice.
11:21This goes well with tempura.
11:24I eat tempura first.
11:27Thank you for eating.
11:38How is it?
11:44It's delicious.
11:47It's really delicious.
11:49The sake was also delicious.
11:51Thank you for the meal.
11:52Let's drink together.
11:54I'd love to.
11:58Delicious sake and delicious food.
12:01When the mother's spirit is combined, it becomes a sake bar full of energy.
12:13Thank you for the meal.
12:15I enjoyed the meal.
12:17Today, I found that this land is warm and delicious.
12:30I had a lot of fun.
12:32Thank you very much.
12:34There are still many shops around here, so I'll take a walk and go home.
12:39See you later.
12:46Shiro-no-Ren.
12:48It's a great place where sakazuki flowers bloom.
12:54Next, let's have a drink at Atsukan.