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00:00Let's go to the Atmoshic Heaven!
00:06Tokyo is ranked as the number one restaurant in the world.
00:13It has a population of about 140,000.
00:17It is a gourmet town with a variety of food and a high level of cleanliness.
00:25In the first place, children love delicious food and new things.
00:31Their curiosity and curiosity have nurtured many food cultures.
00:37So, tonight, let's go to the historical rice field of various foods in Tokyo.
00:45In the second place, it is a town with the original taste of Tokyo.
00:50It is ranked with the old age of eight young people.
00:56The delicious menu born in Tokyo is now popular all over the world.
01:01Please enjoy the original ability.
01:06The best restaurant in a town with the original taste of Tokyo.
01:13First of all, let's go to the northeast of Chiyodaku.
01:17Kanda area has been developed as one of the best student districts in Japan since the Meiji era.
01:25Because it is a town where many students and professors live,
01:29a world-renowned old bookstore and a special menu were born.
01:3510th place, Kanda.
01:41From the Meiji to the early Showa period, many Chinese students came to Kanda.
01:48One of them is Shuonrai.
01:53Kanda Ogawa Town's old bookstore, Kanyo-ro, is a shop where young Shuonrai visited.
02:01His favorite was meat dumpling soup.
02:06When he missed the taste of meat dumpling soup, this taste gave power to Shuonrai.
02:13As there were many Chinese students in Kanda, the number of Chinese restaurants also increased,
02:20but Saiko-san opened a Chinese restaurant in the middle of the Meiji era, Yosuko Saikan.
02:28In the early days, he served food to students who did not have money for the purpose of studying abroad.
02:36Shukin, a feminist revolutionary, also came here.
02:41Since then, she may have eaten the popular Subuta.
02:47And this is the original taste.
02:54The classic of summer, cold Chinese food.
03:02How did you come up with cold Chinese food?
03:05Actually, my second generation was born and raised in Japan, so I loved Japanese food,
03:11especially Zaru-soba.
03:13So I often went to Matsuya-soba.
03:17On a hot summer day, the second generation of Yosuko Saikan, who loved soba in Matsuya, the hometown of Kanda Suda-cho, thought.
03:28It would be nice if Chinese noodles could taste cool even in summer like Mori-soba.
03:36From there, he repeated the trial and error hundreds of times to come up with a sweet and sour sauce.
03:42He completed cold Chinese food that stimulates the appetite of summer.
03:47In addition, he was particular about this beautiful shape.
03:52At that time, Mt. Fuji was visible from this building, in this direction.
03:56So I made it into the shape of Mt. Fuji.
04:00I started thinking about how to express it in Mt. Fuji.
04:05It took two years, and it was completed in 8 years.
04:09In addition, he expressed the color of Mt. Fuji.
04:12Cucumber is green.
04:14Char-siu is the skin of a mountain in spring.
04:17Ito-kan-ten is snow.
04:19Bamboo shoots are fallen leaves.
04:21Kinshi-tamago is clouds floating in the sky.
04:26In addition, there are quail eggs and meat dumplings on the top of the mountain.
04:31It is an artistic original cold Chinese food.
04:36The theme of this time is a city with the original taste of Tokyo.
04:46In Japan, people say that you can't live without cold Chinese food in summer.
04:53Mori-soba was a hint.
04:55I didn't know that.
04:57Have you ever eaten there?
04:59I saw it for the first time.
05:00I see. That's the original.
05:02I've been there before, but I forgot to eat cold Chinese food.
05:06Is that so?
05:07Mr. Ikenami often went there.
05:11I didn't eat cold Chinese food.
05:13It was a hot day.
05:14It was the original.
05:15Was it the original?
05:17Cold Chinese food is said to be the original in Sendai.
05:21Is that so?
05:22It happens at the same time.
05:26It can't be helped.
05:28Everyone is the original.
05:30I started eating cold Chinese food when I was an adult.
05:34When I was a child, I wasn't good at eating sour food.
05:39It's a little sweet and sour.
05:41I think many men are like that.
05:45Is that so?
05:46I've loved cold Chinese food since I was a kid.
05:50You're eating sour food.
05:53Girls have been eating sour food for a long time.
05:55I like sweet and sour food.
05:58I always wonder if I should mix the ingredients first.
06:04Or should I eat it all?
06:09Which do you choose?
06:11I want to mix the ingredients first.
06:14My parents were angry when I did that.
06:17You have a good upbringing.
06:20I mixed the ingredients and put mayonnaise on it.
06:25I ate it all.
06:27Mayonnaise?
06:28The result is delicious.
06:31That's right.
06:33To Kuzakai in Setagaya, Meguro-ku.
06:38After the war, many cultured people and artists came to live here.
06:43There is a shop.
06:45The shop is one of the food cultures of the city.
06:50No. 9, Jiyugaoka.
06:54I asked people why they came to Jiyugaoka.
07:01I came here to eat ice cream.
07:05Sweets are the main.
07:08Do you know this image character?
07:11There is a girl who looks like Whipple.
07:16The mascot of Jiyugaoka is Whipple, a fairy of Whipple cream.
07:22Jiyugaoka is a city of sweets.
07:26A sweets festival will be held in Golden Week.
07:31One of the cities of sweets is Monblanc, a dessert shop.
07:37It was founded in another place in Meguro-ku in 1968.
07:41After the war, it came to Jiyugaoka.
07:45This is the original taste.
07:49Monblanc, a national cake.
07:52This is the origin of Monblanc, a Japanese-style cake with yellow marron cream.
08:01The founder, Sakota, was a mountain climber.
08:05At that time, it was very rare.
08:08He was traveling the mountains of Europe.
08:13Sakota was impressed by Monblanc, the best in Europe.
08:19He got permission to use the name of Monblanc.
08:26He opened Monblanc.
08:32There was also a dessert in Europe.
08:38Monblanc, a Japanese-style cake with yellow marron cream.
08:46It was a unique Japanese cake.
08:51However, it was not recognized as a specialty.
08:55So it was imitated by all the dessert shops in Japan.
08:59I want to spread it to more people.
09:03I want to spread it to more people.
09:08That's why I didn't take a video of it.
09:12Monblanc is a specialty of Ehime Prefecture.
09:18The original taste is the best.
09:33Monblanc, a Japanese-style cake with yellow marron cream.
09:41The city has one of the most famous intersections in the world.
09:45It was the year before the Showa Tokyo Olympics.
09:50While the city of Tokyo was changing rapidly,
09:54Shibuya also had a certain food culture.
10:00No. 8 Shibuya
10:07Shibuya is famous for its spaghetti specialty, Kabe-no-Ana.
10:13In Japan, it was a time when Italian food was still rare.
10:21This is the original taste.
10:26Japanese-style spaghetti, starting with natto spa.
10:31In 1963, various kinds of spaghetti were developed.
10:38The founder imagined rice.
10:45He thought that rice would go well with pasta.
10:50That's how various kinds of pasta were born.
10:54Spaghetti with natto was made by studying natto rice.
11:01Other Japanese-style spaghetti, such as sea urchin spaghetti, was born one after another.
11:08And...
11:09There was a regular customer of the NHK public theater.
11:15He used to live in Italy.
11:19A regular customer of the NHK public theater.
11:23He came to Kabe-no-Ana in 1942.
11:28I found this in Italy.
11:31Can you make pasta with this?
11:34What was given was caviar, which was rare in Japan at the time.
11:39The founder, Mr. Narimatsu, was familiar with Western cuisine.
11:44With trial and error, he managed to make spaghetti with caviar.
11:53The regular customer who ate it returned to Italy.
11:56I used to use two.
11:59He was delighted that it was delicious.
12:02But caviar was too expensive to use in a restaurant.
12:08Instead, he came up with cod roe.
12:12I see.
12:14This is how cod roe spaghetti was born.
12:19It spread all over the country in the Japanese-style spaghetti boom that followed.
12:26It is said that the seaweed on the spaghetti is a hint for making seaweed tea.
12:31A regular customer said, please put this in.
12:35I can't say it even if I think about it.
12:38That's how cod roe spaghetti was born.
12:42It's natural now.
12:44It's a genius to add seaweed to it.
12:47When there is no seaweed, it's not enough.
12:52I have to buy seaweed when I make it at home.
12:57I understand.
12:59I said this before, but I use cod roe to remove moisture and make cod roe spaghetti.
13:07It takes a long time to make cod roe spaghetti.
13:13I buy cod roe and remove the moisture.
13:17After a week, I can make cod roe spaghetti.
13:21I see.
13:22I put it on pasta.
13:25It's very delicious.
13:26This is delicious.
13:28It's cheap.
13:29There is a natto spa.
13:31I can't believe it.
13:33Does natto and spaghetti go well together?
13:36It's very delicious.
13:38I forgot if I got a hint from there.
13:42When I made yakisoba at home, there was no vegetables or meat.
13:48So I put natto in it.
13:51There was sauce yakisoba and natto.
13:55It was very delicious.
13:57I can't believe it.
14:00The noodles were sticky.
14:06It was very delicious.
14:08That's my origin.
14:13One more thing.
14:16The origin of Okayama's shrimp rice was in Shibuya.
14:22The origin of Okayama's shrimp rice
14:26There is another original taste in Shibuya.
14:30I came to Dogenzaka to find it.
14:34In the basement of the building where many restaurants are located, there is INDEIRA, which was established in the 1930s.
14:45This is pork curry.
14:47The signboard menu is pork curry.
14:50And this is the original taste.
14:58The original shrimp rice is on the menu.
15:02The shrimp rice reminds me of Okayama Prefecture, a sunny country.
15:10The shrimp rice is fried in a special sauce.
15:16This is the original taste of Okayama Prefecture, which has been loved for 60 years.
15:22It looks delicious.
15:24I used to make it at home.
15:26I used to make it at home.
15:31Why is that?
15:32Is it a local dish of Okayama?
15:36A person who worked at my house came back to Okayama.
15:40He asked me to run a shrimp rice restaurant.
15:43He asked me to run a shrimp rice restaurant.
15:46The shrimp rice is made with ketchup and caramel sauce.
15:52The shrimp rice is made in Okayama.
15:55It is said that people from Okayama often come to this restaurant in Shibuya.
16:02People want to talk about shrimp rice.
16:05They want to know where the shrimp rice has been sold in Okayama.
16:11I want to hear that.
16:13I want to talk to them.
16:15Come to think of it, other customers are asking me to bring it.
16:19Come to think of it, other customers are asking me to bring it.
16:25People from Okayama, if you miss the taste of your hometown, there is a route in Shibuya.
16:36To the city that connects Koto-ku and Sumitagawa.
16:41Onagigawa was built to carry the salt of Gyōtoku to Edo.
16:47Fukagawa, where many waterways have been built, was an important place for Edo's logistics.
16:54There is a menu that became a boom by the people who were in the city of luck.
17:01No. 7 Morishita
17:08The bakery was founded near Morishita Station on the 10th year of the Meiji period under the name of Meikado.
17:16Later, it was named Katoriya after the queen of Yōran.
17:22And...
17:27This is the original taste.
17:31Curry bread, which is popular all over Japan.
17:37Inside the Katoriya, the signboard of the original curry bread is displayed proudly.
17:44From the end of the Taisho era to the beginning of the Shōwa era, there was a food boom.
17:51Curry and cutlet were popular among the food boom.
17:57Curry rice, curry noodles, cutlet, and coating.
18:02Curry bread is a mixture of these two good points.
18:09In the second year of the Shōwa era, it was born under the name of Yōshoku-pan.
18:13It was difficult to bake a curry bread with a lot of water, so it was successful to fry it.
18:22The people who jumped on such curry bread...
18:26There is a river called Onagigahara near here.
18:29The water level there is high.
18:32Fukagawa district was a place where the ship was docked.
18:37The sailors took a break at lunch time and came down.
18:44At that time, curry bread was easy to eat.
18:48It's like a hamburger or fast food now.
18:51It's like a prototype of that.
18:54With the Yōshoku boom and the ease of eating with one hand, curry bread became very popular in Fukagawa.
19:04Curry bread spread all over the country later.
19:09The national bread was born in Morishita.
19:16To the town of Nippoichi Terminal Station.
19:20Shinjuku Nakamuraya, known as the Indian curry, was founded in 1934.
19:29The founder, Aizō Sōma, supported the cultural arts.
19:39From the end of the Meiji era to the early Shōwa era, many artists came to Nakamuraya.
19:47Later, the gathering was called the Nakamuraya Salon.
19:55In the midst of that, a Japanese curry was born for the first time in Nakamuraya.
20:07It inspired the Japanese curry culture.
20:13In the second Shōwa era, Tanabe Moichi, who was a cultural person, founded Kinokuniya bookstore.
20:21He made a deep connection with the writers and actors, and this became a cultural person's salon.
20:30In the 21st Shōwa era, the Meikyo Café Fūgetsu-dō was opened.
20:36It became a sacred place for young people's culture.
20:40In such a town, of course, various food cultures are also open.
20:45No. 6 Shinjuku
20:49What is the original taste of Shinjuku?
20:53This is the place where you can meet sweets and delicacies in the basement of Shinjuku Nakamuraya.
21:02It's a cream bread.
21:05Nakamuraya was founded as a bakery in 1934.
21:13One day, the founder of the bakery ate cream puffs.
21:19He thought it was very delicious, so he put the cream in the bread.
21:25It was sold because it was good for children's nutrition and nutrition.
21:35In 1904, the original cream bread of Nakamuraya was born just 120 years ago.
21:44It is the bread of Japan that was born from the heart of cherishing children.
21:53Thanks to this, cream bread has become a popular product in bakeries all over Japan.
22:03This is a town where people from all over the world gather.
22:08There are a lot of original foods such as menus that were born in a historical scene.