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00:00Ariosemi, Kaikou!
00:30They are in charge of the kitchen.
00:33He studies the taste of famous restaurants and trains his cooking skills.
00:36His name is Chiyo Ohme, and he has been a chef for 6 years.
00:41He deep-fries his fried chicken with his bare hands.
00:43He is Chiyo Raiza, the head chef.
00:47They are very particular about their work.
00:49When it comes to local places, they show off their skills.
00:51On their July trip to Nagoya,
00:54he boils 4.5 kg of pasta.
01:01If you leave it for a while, it will become chewy.
01:04He uses 10 kg of chewy pasta.
01:08This is ang-kake spaghetti.
01:11This is white corn.
01:13The sauce is spicy, so I think the corn will make it milder and more delicious.
01:18The sweet taste of white corn and the spicy sauce go well together.
01:22This is Nagoya's famous ang-kake spaghetti, 15 kg.
01:26Chiyo Ohme, the head chef, is very particular about his dish.
01:29He is making a delicious Nagoya dish.
01:33It's delicious.
01:35Among the local places,
01:37there is a place that tourists are particularly looking forward to.
01:41It's the place where the training begins.
01:45This time, they will go to Kyushu, Fukuoka, where a large number of local fish are caught.
01:49What is this? It's amazing.
01:51It's amazing.
01:52It's a whale.
01:53It's a whale.
01:54It looks delicious.
01:56Kyushu is the place where Chanko-cho is the most popular in a year.
02:00It's a special Fukuoka fish dish.
02:03It's a special fish dish. It's good.
02:05Let's go to Chiyo Ohme, who is in Fukuoka.
02:09Is this the dormitory?
02:11That's right. It's a shrine called Torikai Hachimangu.
02:14Is this a shrine?
02:16Torikai Hachimangu, a modern shrine that was just renovated two years ago,
02:21is the dormitory of Kokonoe-beya in Fukuoka.
02:25And there is a building with a long history.
02:28This is the main building.
02:30Is this all?
02:32No, the first floor is a kindergarten.
02:36The second floor is Kokonoe-beya.
02:38It's amazing.
02:39That's why it's full of children.
02:41That's right.
02:42It's interesting.
02:43It's amazing that there is a room on top of a kindergarten.
02:47It's interesting.
02:48The historians say that they live in this dormitory for about a month.
02:54It's cute.
02:58What is this?
02:59It's an ayu that I got as a gift.
03:01Ayu.
03:02Ayu.
03:03It's alive.
03:04It's amazing.
03:06There are more than 50 of them.
03:11What's more?
03:14It's amazing.
03:17It's amazing.
03:19There are three large-sized ayu and ten mackerels.
03:23There is also a 15-kilogram super luxurious sashimi.
03:27It's still in its infancy.
03:29It was amazing when I was in Nagoya.
03:31Kyushu is the best in terms of quantity.
03:34It's also the season when fish is delicious.
03:38In the Nagoya expedition, meat is the main dish.
03:43This is a hamburger steak.
03:44Hamburger steak?
03:45The hamburger steak he got as a gift is 3 kilograms.
03:50The super luxurious meat tofu is 20 kilograms.
03:55This is also a pork loin.
03:58This is a 7-kilogram miso katsuo, a specialty of Nagoya.
04:02This is Chiyo-ome, a super-luxurious meat dish.
04:07On the other hand, in Kyushu, the amount of fish is different.
04:13It's like a goal to use up all the fish.
04:15It's a goal to use up all the fish.
04:19What is Chiyo-ome's fish dish that uses up a lot of fish?
04:27First of all.
04:28I'm cleaning the guts of the fish that I got as a gift.
04:32He is preparing the fish.
04:36He cuts the scales with a knife and removes the guts.
04:40He repeats this 50 times.
04:44Are you tired?
04:45No, it's a small fish.
04:47No matter how many times I do it, it's the same.
04:50He finishes preparing the fish in 25 minutes.
04:54I will arrange the fish.
04:56He arranges the fish.
04:58He puts the fish in a large pot with a diameter of 80 cm.
05:05Is it better to arrange the fish first?
05:06That's right.
05:07It's better to cook the fish as flat as possible.
05:11Then.
05:12Do you add water here?
05:13That's right.
05:14He pours water until the fish is soaked.
05:17Then he seasons the fish.
05:19This is sake.
05:23You are bold.
05:25He adds a lot of sake and mirin.
05:28He adds soy sauce.
05:31Then.
05:32This is sugar.
05:33Sugar is sweet and spicy.
05:36This is KANRONI.
05:39He makes KANRONI with love.
05:42He is particular about sugar.
05:45This is a three-tone sugar.
05:48This is a little burnt sugar.
05:50This has a special effect.
05:51It will be more delicious when you cook it.
05:54This is ginger.
05:56He adds a lot of ginger.
05:59By adding the sweetness and bitterness of the three-tone sugar, the umami of the fish will be enhanced.
06:06He puts the lid on and cooks for an hour.
06:12This is KANRONI with love.
06:13This is 5 kg.
06:15This is 2 kg of sea bream.
06:18This is sashimi.
06:20This looks delicious.
06:21He cuts the head of the fish in 30 seconds.
06:28This is a samurai.
06:31What kind of fish do you cook?
06:34I cook various fish.
06:35I cook sea bream and yellowtail.
06:37I cook red sea bream.
06:39I can cut red sea bream into small pieces.
06:41I was taught that.
06:44He has a lot of knowledge.
06:46He has cooked more than 10,000 fish.
06:50He is a master of fish.
06:56He cuts 2 kg of sea bream into three pieces.
07:05He is particular about the sashimi of sea bream.
07:09I boil the skin of the sea bream.
07:12Do you eat it at a restaurant?
07:14The skin is closed.
07:16The skin has cooled.
07:19He puts hot water on the skin.
07:21I close the skin with water.
07:23The skin cools quickly.
07:25The skin is crunchy and has a delicious texture.
07:29The skin is crunchy and has a delicious texture.
07:33This is a sashimi of a high-class restaurant.
07:37He is a chef.
07:40This is a fish that has been processed.
07:42This is a flounder.
07:46This is a 65 cm large flounder.
07:49This is a sashimi of a high-class restaurant.
07:52This is a sashimi of a high-class restaurant.
07:56This is too big.
07:58Who do you think will eat this?
08:00This is a high-class restaurant.
08:02This is beautiful.
08:03This is amazing.
08:05This is a high-class restaurant that costs 5,000 yen per kilogram.
08:08He cuts the fish into small pieces and puts it on a plate.
08:12This is a high-class sashimi.
08:15This is a high-class restaurant that costs 5,000 yen per kilogram.
08:20He puts fresh fish in the fish head.
08:25He puts fresh fish in the fish head.
08:32This is delicious.
08:34This is delicious.
08:39This is delicious.
08:41The sweet seasoning seems to be good for the body.
08:45This is delicious.
08:47He can't stop eating rice.
08:53The fish is singing in my mouth.
08:58This is delicious.
09:00This is a sashimi of a high-class restaurant.
09:09This is delicious.
09:11This is delicious.
09:13This is a sashimi of a high-class restaurant.
09:15Are you enjoying it?
09:17This is good.
09:19Chiyo Shoman from Mongolia.
09:22Where have you been?
09:24I came back early.
09:26Who is this?
09:27This is my wife.
09:31She is cute.
09:33Hello.
09:35Hello.
09:36She is always on the phone.
09:40We haven't seen each other for a long time.
09:43We haven't seen each other for a long time.
09:46He married his wife six years ago.
09:50He often opens a house in his spare time.
09:54So he often calls his wife on the phone.
09:58I haven't seen my wife for a long time.
10:00I have a son and a daughter.
10:03I see.
10:05I'm always grateful to you.
10:08The next morning.
10:15Rikishi practice hard on this day as well.
10:26And.
10:31Stop.
10:33The practice ended early for some reason.
10:38Where are you going?
10:40I'm going to carry a baby.
10:42You're going to carry a baby?
10:44On this day, Rikishi carries a baby on his back.
10:48Rikishi carries a baby on his back.
10:51Rikishi carries a baby on his back.
10:53Rikishi carries a baby on his back.
10:55I hope the baby will grow up well.
10:58I hope the baby will grow up well.
11:00I hope the baby will grow up well.
11:02I hope the baby will grow up well.
11:04The number of customers who came to wish for the baby's health is 250.
11:16It's okay to cry.
11:18I heard that crying is better for the baby's health.
11:22Was it scary?
11:23Was it scary?
11:26The moment to commemorate the family.
11:31Young people in this room support them with all their might.
11:36The baby is cute.
11:38I was wondering if there was a time like this.
11:43It was cute.
11:44I was healed.
11:47Meanwhile, in the kitchen.
11:50What is this big thing?
11:53It's a mackerel.
11:55Mackerel?
11:57Fresh mackerel in season.
12:01100 pieces in total.
12:04What is he going to do with this?
12:07I'm going to grill it with salt.
12:11I think grilled mackerel is the best.
12:15Grilled mackerel in season.
12:20I'm going to grill it with salt.
12:22I'm going to grill it with salt.
12:24I'm going to add grated daikon radish.
12:26There is a point in how to grate the grated daikon radish.
12:31If you do this while turning the daikon radish, it will be sweet.
12:37By turning it while grinding it, it will be a sweet grated daikon radish without breaking the fiber.
12:44Of course, I'm going to show you today.
12:47The grated daikon radish is ready.
12:54He is going to eat this with a large amount of mackerel.
13:00It's a luxury.
13:01It's a luxury.
13:03And the side dish is...
13:05What is that?
13:07It's chanja.
13:08Chanja?
13:09Is chanja good for your health?
13:11Yes.
13:12I eat this every year.
13:14Every year?
13:16He eats chanja every year in Kyushu.
13:18He is a fan of chanja.
13:23And...
13:24This is a spice for fried chicken.
13:27This is a spice for fried chicken.
13:29This is a spice for fried chicken.
13:31This is a spice for fried chicken.
13:37This is a fried chicken with a lot of red gorilla.
13:46This is a fried chicken with a lot of red gorilla.
13:50This is a fried chicken with a lot of red gorilla.
13:54This is a fried chicken with a lot of red gorilla.
14:00This is amazing.
14:02I want to go to Kyushu.
14:08I think he is doing this on the nursery.
14:10He is doing this on the nursery.
14:12That's right.
14:13This is a side dish of saury.
14:17This is simply grilled with salt.
14:27This is delicious.
14:28This is the best.
14:31This is a side dish of grilled fish.
14:32This is the best.
14:34This is the best.
14:36Riku and the others eat the saury deliciously.
14:44Fuku-chanko-cho, Chio-raizan.
14:49I ate it in one bite.
14:51I don't know if I ate it in one bite.
14:54They eat it with chanja.
14:57This is delicious.
14:58They eat it with chanja.
15:03How do you like this fish?
15:06This is the best.
15:09I want one of this.
15:18As they get closer, they get more nervous.
15:23On the other hand.
15:25In the past two days, they have caught more than 100 fish.
15:28Chio-ome, the master of fish, has prepared a lot of ingredients.
15:34What is this?
15:41This is the saury he gave me.
15:45This is a saury that costs more than 20,000 yen per kilogram.
15:49This is 12 kilograms.
15:52I remove the scales.
15:56This is a saury.
15:58This has thick scales.
16:00I also eat the skin.
16:02This has a beautiful skin.
16:06By doing this, the smell and excess oil are removed.
16:10The original taste of the saury is extracted.
16:17This is delivered to Fukuoka every year.
16:22He has prepared more than 50 sauries.
16:26He removed the scales of the saury.
16:32I leave this for a few days.
16:35This will make the fish more delicious.
16:40This is aged for a few days.
16:43The protein in the fish is broken down by amino acids.
16:46The taste of the fish increases.
16:50This is a high-class saury.
16:52The Fukuoka fish market will open soon.
16:55Everyone in the room will gather.
16:58In fact.
16:59I had a surgery to lose weight.
17:04He is Chio Sakae.
17:06He has a weight of 13 places.
17:09He has a lot of profit in September.
17:12He has passed the weight limit.
17:14I lost my salary.
17:17I had a salary of 1,000,000 yen for a month.
17:21I had a salary of 120,000 yen for two months.
17:23That's a lot of money.
17:25It's tough.
17:26He has a lot of injuries in this room.
17:32Chio Shoma is back in this room.
17:36I have had four surgeries.
17:40Four surgeries?
17:42He wears a 500,000 yen electric massager.
17:45He wants to be in this room every day.
17:49I have a lot of injuries.
17:51Today, I'm going to eat a lot of fish.
17:54I want to be in this room.
17:57He wants to be in this room.
17:59He will eat a high-class fish.
18:02He will eat a high-class fish.
18:06First.
18:07I will cut this into three pieces.
18:10Is there any difficulty?
18:12The bones are thick.
18:17He cuts off the thick bones.
18:23He cuts the fish into three beautiful pieces.
18:27This is big.
18:29This is soft.
18:30He eats a high-class fish with fat.
18:33He eats a high-class fish with fat.
18:36I make FUECHIRI.
18:38This is a hot pot.
18:41He eats a high-class fish in a hot pot.
18:45This is FUKUOKA's winter delicacy.
18:47This is FUKUOKA's winter delicacy.
18:52I cut this into small pieces and put it in a hot pot.
18:56The meat around the bones is delicious.
19:01He puts the meat with bones in a hot pot.
19:06The soup is delicious.
19:09This is 7 kg of meat with bones.
19:13This is DASHIKONBU.
19:14He puts DASHIKONBU in a hot pot.
19:17He eats a high-class fish that costs more than 20,000 yen per kilogram.
19:23This is a high-class fish.
19:26He eats a high-class fish.
19:29He eats a high-class fish.
19:32This is a lot of food.
19:34This is a lot of food.
19:36This is DASHIKONBU.
19:39This has the umami of FUKUOKA.
19:43He puts a lot of shimeji mushrooms and leeks in a hot pot.
19:48He puts 2 kg of Chinese cabbage in a hot pot.
19:51He puts a lot of MITSUBA in a hot pot.
19:55This is a FUKUOKA CHIRI with 20 kg of FUKUOKA.
19:59Do you only put Chinese cabbage and vegetables?
20:01That's right.
20:02If you don't put anything else, the taste of the Chinese cabbage itself will come out and it will be delicious.
20:06Do you eat this as it is?
20:08No, I eat this with ponzu.
20:10It looks delicious.
20:12This is a Japanese-style soup stock.
20:15Do you make ponzu?
20:17I've never bought ponzu in my room.
20:20I made it in my room.
20:22That's amazing.
20:24The base of the taste is kelp and bonito broth.
20:29This is vinegar.
20:31He weighs the vinegar with a ladle.
20:35I weigh the vinegar in detail.
20:37The vinegar is overflowing.
20:39That's okay.
20:42He weighs the vinegar with a ladle.
20:45This is soy sauce.
20:46The amount of vinegar and soy sauce is about the same.
20:50He weighs the soy sauce with a ladle.
20:55He weighs the sake with a ladle.
20:57The ratio of sake to vinegar and soy sauce is 1 to 5.
21:02He weighs the mirin with a ladle.
21:06The ratio of mirin to sake is 1 to 5.
21:11And.
21:12I also add citrus to the ponzu.
21:15This is bonito juice.
21:17He adds a large amount of bonito juice to enhance the freshness of the fish.
21:25He adds a large amount of bonito juice to the ponzu.
21:28This is fun.
21:30He adds a large amount of bonito juice to the ponzu to enhance the freshness of the fish.
21:40He adds a large amount of bonito juice to the ponzu to enhance the freshness of the fish.
21:45This is the first time I've eaten this.
21:47If I were 4 cm tall, I would be tied up.
21:51This is the first time I've eaten this.
21:53If I were 4 cm tall, I would be tied up.
21:56This is the first time I've eaten this.
21:58If I were 4 cm tall, I would be tied up.
22:00If I were 4 cm tall, I would be tied up.
22:03From now on, the master of fish, CHIYO-OME, will show off his skills.
22:07I remove the skin of the fish.
22:11He removes the skin of the fish that was not used for fishing.
22:16What do you do with this fish?
22:18This is sashimi.
22:20This is a luxury.
22:22This is a luxury.
22:24This fish weighs 4 kg.
22:30He cuts this into small pieces.
22:33This looks delicious.
22:35How is it?
22:37This is the first time I've eaten this.
22:39This is the first time I've eaten this.
22:41This is the first time I've eaten this.
22:43Do you cut this into small pieces?
22:44No, I cut this into small pieces.
22:47If I were 4 cm tall, I would be tied up.
22:51The master is looking forward to eating this.
22:54This is a luxury sashimi.
22:56This is a luxury sashimi.
23:00This is sashimi.
23:02I eat this with KUECHIRI.
23:04I eat this with KUECHIRI.
23:07I eat this with KUECHIRI.
23:10This is the same taste.
23:12First, cook sake and mirin.
23:15This removes alcohol.
23:17He cooks sake and mirin.
23:20He reduces the taste of sake and mirin.
23:22I add soy sauce.
23:25I add sugar.
23:27He adds soy sauce and sugar.
23:29I add ground sesame seeds.
23:32He adds a lot of ground sesame seeds.
23:35This is delicious.
23:37What does he use this sauce for?
23:43I mix this.
23:46This is pickled.
23:49This looks delicious.
23:51This is delicious.
23:53This is delicious.
23:55The master is confident.
23:58The taste of KUECHIRI and the taste of sesame seeds are perfect.
24:01This is KUECHIRI.
24:04Can you eat KUECHIRI in three ways?
24:07Yes, you can eat it in three ways.
24:09KUECHIRI is a luxurious fish.
24:11This is a 12kg KUECHIRI.
24:13This is a three-type KUECHIRI.
24:17This is a high-class KUECHIRI.
24:20This is a KUSHU BASHO.
24:23This is a KUSHU BASHO.
24:25Let's do our best to eat deliciously.
24:27Let's eat.
24:30The eating show begins.
24:33Itadakimasu!
24:35Wow!
24:37It's good!
24:41Oh, it's 4 centimeters.
24:45It's good.
24:49It's chewy.
24:51It's plain, but it has a strong umami.
24:54It's started. Today is the first day.
24:58Everyone's chopsticks can't stop eating the gourmet food that can only be tasted in Kyushu.
25:04It's good. It looks delicious.
25:08I'm going to eat 6 expensive dishes.
25:11You can do it.
25:17I'm going to eat 10 dishes.
25:20Why are you eating all at once?
25:23It's good.
25:26How is it?
25:27What is it?
25:28Is it shabu-shabu?
25:30It's shabu-shabu.
25:33After sashimi, it's luxurious shabu-shabu.
25:39It's good.
25:47There are a lot of vegetables.
25:49It's good.
25:51It looks delicious.
25:52I can't put it into words.
25:54It's good.
25:55Vegetables have a good smell.
25:59They enjoyed a lot of gourmet food.
26:05Here is another Kyushu specialty.
26:08Chicken nanban.
26:13Why is it so good?
26:16The owner is also surprised by the chicken nanban.
26:18How is it made?
26:21It's a chicken thigh.
26:24It's seasoned with salt water.
26:29When GYARU-SANE came to this restaurant,
26:33What do you do with salt water?
26:35I put it in this.
26:39It's seasoned with salt water.
26:41This is the end of seasoning.
26:43Seasoning is only with salt water.
26:46Just soak it in salt water for 20 minutes.
26:48It removes the smell and softens the meat.
26:52This is a simple and juicy fried chicken.
26:57I eat this.
27:00This is very delicious.
27:02GYARU-SANE is also very excited.
27:05It's delicious.
27:07This time, he made another chicken nanban with salt water.
27:11This is a delicious chicken nanban.
27:15First, fry the eggs at a high temperature.
27:19Of course, the person in charge of the fried food is.
27:23Come here.
27:25Why don't you come here?
27:27He is SHIO RAISA, the head of FUKUJYANKO.
27:30Is it ready?
27:33This is a special ingredient.
27:38This is a special ingredient.
27:40The moment he picked up the meat.
27:43This is a special ingredient.
27:45Is that true?
27:46SHIO RAISA checks the condition of the meat just by feeling it.
27:51This looks delicious.
27:52This is a special ingredient.
27:55I thought this was a special ingredient.
27:58This is cool.
28:00He fried this for an hour.
28:03This is 6 kg.
28:05Next, he took out.
28:08Boiled eggs are 20 pieces and weigh 1 kg.
28:12This is a tartar sauce.
28:14This looks delicious.
28:16He mixed a large amount of eggs with his hands.
28:19SHIO RAISA is 80 kg.
28:24He mixed it with onions.
28:26This is salt and pepper.
28:31He put a lot of salt and pepper.
28:35This is mayonnaise.
28:36He put a lot of mayonnaise.
28:40He put vinegar in it.
28:42He put a lot of vinegar in it.
28:44This is light.
28:46This is too heavy.
28:47This is light.
28:49He put a little vinegar in it.
28:52This is a tartar sauce that is light and easy to eat.
28:56This looks delicious.
28:59What is SHIO RAISA's particularity?
29:04This is sweet and sour sauce for chicken nanban.
29:07This is handmade.
29:09He made the sauce separately and sprinkled it later.
29:12This makes the fried chicken crispy.
29:16This is chicken stock.
29:19He added sake and vinegar to the chicken stock.
29:24This is sugar.
29:26He added a lot of sugar.
29:28He seasoned it with soy sauce.
29:30This will be delicious.
29:33The sourness of vinegar becomes mild with the umami of chicken.
29:36This has a deep taste.
29:39This is a special sweet and sour sauce.
29:44This is a juicy fried chicken seasoned with salt water.
29:48He put a lot of sauce on it.
29:50This looks delicious.
29:52He put tartar sauce on it.
29:53This is Miyazaki's specialty, chicken nanban.
29:57This is 7 kg in 5 plates.
30:01RIKISHI eats this delicious chicken nanban.
30:06This is absolutely delicious.
30:08This goes well with rice.
30:10Tartar sauce, chicken and rice go well together.
30:14This is chicken nanban.
30:16The combination of sour chicken nanban and rice is excellent.
30:21RIKISHI can't stop eating.
30:25I eat this.
30:27He puts the pot in the kitchen.
30:32Do you put miso in this?
30:34This has a very good taste.
30:37This is miso soup.
30:40This is miso soup.
30:44This has a very good taste.
30:48This looks delicious.
30:51This is very delicious.
30:53This goes well with rice.
30:55This goes well with rice.
30:57CHIYOMARU eats a lot of food.
31:00CHIYOMARU eats a lot of food.
31:03This is a little different.
31:05I eat this.
31:07I eat this.
31:09Let's applaud.
31:14The game is over.
31:17There is another big event in the fall.
31:22This is the kitchen of KOKORO EBIYA in Katsushika Ward, Tokyo.
31:29I don't have time, so I'm in a hurry.
31:31Can you bring me this Chinese cabbage?
31:35The kitchen is in a hurry.
31:38This is about 100 kg of meat.
31:42This is about 200 kg of vegetables.
31:45KOKORO EBIYA has a total of 300 kg of food and a lot of food.
31:50KOKORO EBIYA has a total of 300 kg of food and a lot of food.
31:53KOKORO EBIYA has a total of 300 kg of food and a lot of food.
32:00Is there anything here?
32:01This is Katsushika Ward.
32:03This is a sports festival.
32:05This is a warehouse.
32:10This is an event hosted by Katsushika Ward.
32:13This is a warehouse where foreign customers are proud of.
32:18This is the day of the event.
32:20What kind of warehouse are you making?
32:22This is a salt warehouse.
32:25I'm planning to produce at least 600 salt.
32:28This event has been held for two consecutive years.
32:32Last year, the sales of salt increased by 520 times.
32:36This time, they have come up with more ingenuity to break the record of last year.
32:42What kind of warehouse are you making?
32:45First of all.
32:47This is a big kelp.
32:49This is a huge kelp.
32:52This is a dried shiitake mushroom.
32:54Do you take kelp from outside?
32:57If you don't take kelp, the taste won't be decided.
33:01Do you have to pull it down?
33:03It's easier to get kelp.
33:05By soaking the inside of the umbrella, which contains a lot of umami ingredients, in water, you can get more soup stock.
33:17This is a Japanese-style soup stock with kelp and shiitake mushrooms.
33:22This is a cooking wine.
33:30This is mirin.
33:35Do you put mirin in DREAM MENU?
33:38The amount of sake and mirin is 2 liters for one pot.
33:42This is CHIYO-OME's first attempt to improve last year's pot.
33:48This is chicken soup stock.
33:50This is 1 kg.
33:53Not only kelp and shiitake mushroom soup stock, but also chicken soup stock is added.
34:00In addition.
34:01This is bonito.
34:03This is also 1 kg.
34:06How much soup stock do you put in?
34:08This is kelp soup stock, dried shiitake mushroom soup stock, glass soup stock, bonito soup stock.
34:12There are four kinds of soup stock.
34:16This time, they use four kinds of soup stock to aim for a deeper taste.
34:22This is a secret to exceed the goal of 600 times.
34:26This is salt.
34:28Salt is the key to the taste.
34:32This is garlic.
34:35This is a lot of garlic.
34:39This is soy sauce.
34:42This is radish.
34:45This is a large amount of ingredients.
34:49This is a meatball.
34:53This is amazing.
34:57This is about 3,000 eggs.
35:00In addition to the four kinds of soup stock, there is also the umami from the chicken dumplings.
35:05This is 5 kg of chicken thigh.
35:07This is pork.
35:09This is the umami from the pork belly.
35:13In addition, CHIYO-OME is particular about CHANKO-CHO.
35:16This is shiitake mushroom.
35:19The shiitake mushroom used to make soup stock is also salted.
35:24This is delicious.
35:25By adding this as an ingredient, it brings out the umami to the extreme.
35:31Finally, they put a lot of vegetables.
35:38This is a lot of soup stock.
35:40It's good to add vegetables and meat.
35:44This is the umami from the four kinds of soup stock and the three kinds of meat.
35:49This is 50 kg of salt CHANKO.
35:53Will it be more than 600 times the goal?
35:58Are you confident?
35:59I don't need anything that can be sold out.
36:05This is very well-organized.
36:07There are a lot of lessons before the start.
36:12In fact, this customer is not only interested in this room.
36:17Which room are you interested in?
36:18Kitagoyama.
36:20I'm looking forward to it.
36:21Kitagoyama room.
36:23This is a joint event between OSHIMA room, KOKONOE room, and Kitagoyama room.
36:31Which room is Kitagoyama room?
36:34This is YOUTUBE.
36:35This is YOUTUBE.
36:37This is YOUTUBE.
36:39This is YOUTUBE.
36:40This is the YOUTUBE channel of Kitagoyama room.
36:45They put a lot of white sauce on the pumpkin bowl.
36:50This is a pumpkin gratin with a burnt color on the burner.
36:55This is a luxurious dish with a high degree of toxicity.
37:00This is a sumo ring that has been played more than 130 million times in just one year.
37:08Who is supporting Kitagoyama room?
37:12I'm supporting Kitagoyama room.
37:1621-year-old handsome man, KOTAKIYAMA.
37:21All the curry dishes are delicious.
37:24I trust you.
37:27KOTAKIYAMA's kitagoyama room, which has been played more than 130 million times in just one year.
37:33After this, a luxurious kitagoyama room in OSHIMA room will appear.
37:39This is hot.
37:43This is interesting.
37:47KOTAKIYAMA's kitagoyama room, which has been played more than 130 million times in just one year.
37:53Japanese-style soup stock with bonito is the base of the taste.
37:58This is radish.
38:00This is 70 carrots.
38:02This is 70 carrots.
38:06This is 3 kg of chicken breast and thigh meat.
38:10This is 5 kg of pork.
38:12This is 5 kg of pork.
38:14This is Japanese-style soup stock.
38:16Why do you use three types of meat?
38:18This is the texture of the meat.
38:20Only the breast is not enough.
38:22Only the thigh meat has a lot of fat.
38:26This is the texture of the meat.
38:28This is the texture of the meat.
38:31This is 5 onions.
38:35This is a large amount of vegetables such as cabbage and Chinese cabbage.
38:40This is curry powder.
38:44This is curry powder.
38:46This is a Japanese-style curry powder with a sweet taste of ingredients.
38:52This is a curry powder with a sweet taste of ingredients.
38:55This is a curry flavor and a vegetable flavor.
38:57I want everyone to eat this.
39:00There is another method for people to enjoy it.
39:04This is white soup stock.
39:06This is a Japanese-style curry powder with a sweet taste of ingredients.
39:10It has a very light taste.
39:12This is a curry powder with a sweet taste of ingredients.
39:15It has a deep taste.
39:17This is a curry powder with a sweet taste of ingredients.
39:19He is the most famous Gourmet.
39:24This is the most famous one.
39:26And his rival has another room.
39:31I'm more energetic than any other room.
39:34I'm not going to lose.
39:35That sounds interesting.
39:36I'm going to get out of here sooner than any other room.
39:39Why are you so confident?
39:41Because my room is bright.
39:44What is Oshima Bear's specialty?
39:48Ta-da!
39:50Oshima Bear's specialty, minced meat.
39:52Minced meat?
39:53Minced chicken, pork, and yamato-imo.
39:58Yamato-imo is the main ingredient?
40:00That's right.
40:01The texture of yamato-imo is fluffy because it's made of sticky yamato-imo.
40:07He's making it here.
40:09He's putting them in carefully.
40:17Wow.
40:18It's hot!
40:20It's hot!
40:24It takes an hour for everyone to put in the meat dumplings.
40:29Look at this.
40:31It looks delicious.
40:32This dumpling is the best in Sumo.
40:35The meat dumplings, which weigh 6 kilograms, are ready.
40:40He also puts 3 kilograms of pork belly in a large amount.
40:45This is miso.
40:46A lot of miso brings out the flavor.
40:50Yes, Oshima Bear's hot pot is miso chanko.
40:53They're different.
40:54Miso chanko has been passed down for generations.
40:57It's a tradition of Oshima Bear.
40:59Is that so?
41:01He's putting butter in it.
41:02Butter!
41:03It's delicious because it's fluffy.
41:05It looks delicious.
41:06The finishing touch is a lot of butter.
41:09It looks delicious.
41:11The flavor of miso butter and the umami of the ingredients are combined.
41:15The rich miso butter chanko is ready.
41:19The sports festival, where three rooms boast of cooking, is about to begin.
41:26Let's do our best today.
41:30Let's do our best.
41:34I don't need a nose.
41:36You have a sharp nose.
41:38I want to have a black nose.
41:42I want to cheer for you.
41:44The customers choose the room where they want to eat the chanko.
41:48They buy a meal ticket of 500 yen per cup.
41:51That's interesting.
41:52Then...
41:54This is bad.
41:55We're all going to Futagoyama.
41:57That's right.
41:58We're losing a lot.
41:59This is bad.
42:00Before the opening, there is a long line of customers at Futagoyama Bear's curry chanko.
42:06It's very popular.
42:08In just three minutes...
42:11The number of customers has reached 20.
42:14It's good, so I don't care about anything else.
42:17YouTube power is amazing.
42:19The curry is delicious.
42:22It's not spicy.
42:23It's delicious.
42:24It's very delicious.
42:26It's delicious.
42:28I like it.
42:29Five minutes later, the first customer comes to this room.
42:35I'm glad.
42:37With the first customer, the number of customers is increasing.
42:44It's delicious.
42:45Is it delicious?
42:46It's very delicious.
42:48The salt was delicious.
42:51It's light, but it has a lot of soup stock.
42:54There are a lot of ingredients.
42:56The taste of the ingredients is strong.
42:58The seasoning is perfect, so it's very delicious.
43:01In just 10 minutes, the number of customers has reached 30.
43:05There are a lot of customers in Oshima Bear.
43:09It's very delicious.
43:10It has a lot of vegetables, so it has a lot of sweetness.
43:13It has the sweetness and richness of butter.
43:15It's very delicious.
43:16It's soup.
43:18The soup is delicious.
43:19It's cute.
43:20The rich soup with butter grabs the customers' stomachs.
43:24In just 10 minutes, the number of customers has exceeded 25.
43:29However...
43:32The second customer has finished eating.
43:35In just 15 minutes, Futagoyama Bear was sold 100 times.
43:40Who made this atelier?
43:44There is bad luck in Kokonoe Bear.
43:47However, there is a trick for the rikishi.
43:50Let's make miso soup.
43:58How about miso soup?
44:00Let's make miso soup.
44:02I'll sell miso soup behind the curry soup.
44:10The invitation is effective.
44:12Kokonoe Bear and Oshima Bear are lined up in two rooms.
44:17Let's do our best from the top.
44:18Don't forget the Japanese spirit.
44:21Futagoyama Bear sold 360 times.
44:24Kokonoe Bear sold 340 times.
44:27Oshima Bear sold 260 times.
44:30Futagoyama Bear didn't make any progress.
44:33However, in just an hour, they sold more than half of their goal of 600 times.
44:39The number of customers continues to grow.
44:42Therefore, the number of chanko is increasing.
44:46Everyone is very busy.
44:49You are in the second row.
44:54I want to eat chanko.
44:57Chiyomaru is waiting in line to eat chanko.
45:03Which room will he eat chanko in?
45:06I want to eat chanko in Kokonoe Bear's room.
45:08We have been waiting in line for an hour.
45:13He wants to eat something different from usual.
45:15What will he eat in Futagoyama Bear's room?
45:19I wanted to eat this.
45:23This is delicious.
45:25It's like curry in a soba restaurant.
45:27That's right.
45:28It's delicious with udon noodles.
45:30What do you think of Kokonoe Bear's chanko?
45:32I want to eat chanko in my room.
45:34That's good.
45:35It's really delicious.
45:37He went to Kokonoe Bear's room.
45:43It was very delicious.
45:45It was the best.
45:47Is that so?
45:48That's great.
45:49Thank you very much.
45:51I'm very happy.
45:53What made you want to eat chanko?
45:55I'm very happy.
45:57How do you feel when you see chanko in person?
46:00It's cute.
46:04Can I touch it?
46:05I'm cheering for you.
46:07Thank you very much.
46:08I'm very happy.
46:09Chanko is very popular in Chiyomaru.
46:12The booth is even more popular.
46:17Thank you very much.
46:18Chanko is sold out.
46:21I can see the end of the line.
46:22That's fast.
46:23This is the end of the line.
46:25All the ingredients are sold out.
46:27I'm tired.
46:29I don't know how many I've sold.
46:30There's only one pot left in all three rooms.
46:33How many pots will he sell?
46:36Look at Oshima Bear.
46:38This is the last chance.
46:40Watch and learn.
46:49This is a sports festival where three rooms boast their cooking skills.
46:55There's only one pot left in all three rooms.
46:58However, the momentum of each room does not stop.
47:03Thank you very much.
47:04This is the second pot.
47:07This is the sixth pot.
47:10There are a lot of orders and refills in this room.
47:16There's only one pot left in all three rooms.
47:21How many pots will he sell?
47:23There are about 60 to 70 left in all three rooms.
47:27Thank you very much.
47:28Look at Oshima Bear.
47:30This is the last chance.
47:32Watch and learn.
47:36This is the last pot.
47:37This is the last pot.
47:40Chanko's restaurant is sold out in two and a half hours.
47:46Thank you very much.
47:54Futagoyama's restaurant is also sold out.
47:56This is the last pot.
48:00Oshima Bear's restaurant is also sold out.
48:03How many pots did he sell?
48:06He sold 720 pots.
48:08720?
48:09This is a record.
48:13I thought it would be nice to sell more than 700 pots.
48:17As a result, Oshima Bear sold 720 pots.
48:20He successfully achieved his goal.
48:23In two and a half hours, he sold more than 1,800 pots in all three rooms.
48:29This is also according to the calculation.
48:33Actually, we have prepared three kinds of Chanko in the studio.
48:39I'm glad.
48:41First of all, please eat Chanko.
48:48This is delicious.
48:50This is a very delicate taste.
48:53This is delicate and delicious.
48:54This is a taste that even children can eat.
48:59This has a strong smell.
49:02This is also delicious for children.
49:05There are a lot of vegetables.
49:08This is delicious.
49:10This is miso.
49:13This is delicious.
49:15This is very delicious.
49:17Oshima Bear is delicious.
49:20This is like a sports festival.