• 2 days ago

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TV
Transcript
00:00Yoshida Rui's Sakaba Horooki
00:25I'm Yoshida Rui
00:27I'm in Ogikubo today
00:30I miss Ogikubo
00:32When I was young, I used to live around here
00:40There were so many shops around here
00:45The area around the station is well maintained
00:49But there's still a lot to do
00:51I think it's good that the area is well maintained
00:57I'm sure I'll find a good shop today
01:00Let's go
01:06Ogikubo Station, where JR Chuo Line and Marunouchi Line take the train
01:13It's a bustling city with a cross street between Kitaguchi and Minamiguchi
01:18It's Ogikubo, so there are a lot of shops
01:23This is the street in front of the station
01:28It's a shop of the NERDRIP Coffee Distribution Association
01:34Do they sell beans?
01:36Hello
01:38Is this a shop?
01:40Yes, it's a coffee shop
01:44The owner of this shop used to be a coffee bean distributor
01:49He was concerned that the number of NERDRIP coffee shops would decrease
01:55So he opened this shop to promote information and technology
02:02The coffee shop's legend, Ichiro Sekiguchi, has been active for over 100 years
02:11People who work at NERDRIP are very stoic
02:14They don't have many children
02:17And the coffee isn't distributed overseas
02:20So I want people to know about NERDRIP
02:23I see
02:24I made a photo book
02:26There are a lot of NERDRIP people all over the country
02:31There are?
02:32There are more than 140 coffee shops in Japan
02:38There are a lot of people who just put in a cup of delicious coffee
02:43NERDRIP coffee has a rich taste and sweetness
02:47I think NERDRIP coffee is the best for a rich taste
02:51I'll start with the paper
02:54And then NERDRIP coffee
02:56I'll put the same beans in the same way
02:59I don't know which one you like
03:02Let's have fun
03:03Yes, please
03:05First, the paper drip
03:07The beans he's using are mandarins that have just been roasted
03:11It has a sweet and sour aroma
03:21I love bitterness
03:24I expect NERDRIP to be more delicious than this
03:29If you want to open a coffee shop, you can work as a volunteer
03:34They provide tools and places
03:37Ms. Takano is one of the staff
03:40Is the temperature about 80 degrees?
03:43I just roasted it today, so I lowered it by about 1 degree
03:47It's about 79 degrees
03:4879 degrees?
03:49Yes
03:50NERDRIP's yeast holds the fine particles of coffee
03:54You can extract a mild coffee without roughness
03:59Can you be a man who can tell the difference?
04:04Unlike a paper filter, you can feel a subtle sweetness because of the oil
04:10It's different
04:13It's mild
04:15It's amazing
04:16NERDRIP coffee changes the taste depending on the individuality of the brewer
04:22It's a good hobby for a weekday
04:26This area is very crowded with coffee shops
04:34If you go a little further, you'll see the shop
04:38I'm here today
04:41I'm not sure, but let's go inside and ask
04:47This shop
04:53Hello
04:55Welcome
04:57Thank you
05:00Torikin, a bar that celebrates its 40th anniversary this year
05:07The owner is a famous mom, Tora, who grew up in Shinjuku and grew up in a small town
05:15The word ko means money, and Torikin is a nickname given by her father
05:21Thank you for waiting
05:23Thank you
05:26Cheers
05:28Cheers
05:32Thank you for coming
05:36Please come back
05:39Yes, I will
05:43This is fukagawa-itami made by my husband
05:47There are clams in it
05:49This is rare
05:55Would you like to order something?
05:57Yes
05:58We have a lot of yakitori, but I'd like to have pork liver
06:02I love liver, so I'd like to have it
06:05I'd like to have it grilled and dipped in a secret sauce
06:10Torikin was mainly grilled
06:16The liver tastes like the roots of this shop
06:21Old men and women gather here for the taste
06:26Young people also come here
06:29Tora, I'd like a young couple
06:33What's your name?
06:35My name is Tora
06:37I heard Tora-san, so Tora-chan
06:40Tora-chan, please
06:42Excuse me, Tora-chan, how do I eat this?
06:45Mix it well and dip it in the sauce
06:48I think this is good
06:55Tora-chan, it's good
06:57Yay!
07:02Tora-san is actually a mood maker who has appeared in Ginza Now's amateur comedian dojo
07:10Thank you very much
07:12It's like Edokko
07:14Are you from Asakusa?
07:16No, I'm from Edogawa
07:18I see
07:20Tora-san was born in Edogawa, not in Asakusa or Shibamata
07:24She chose sake from Japan
07:26This is called Shidaizumi
07:28I don't think it's easy to find this
07:30I wonder if I can drink this
07:33Shizuoka is famous for its Fuji-Eda sake
07:39Can I try the stew?
07:42Yes
07:43This is a special stew made with beef
07:46It's a popular dish that everyone orders
07:51Since they use a lot of vegetables, it's easier to cook than it looks
07:56Is this beef tendon?
07:58Yes, it has beef tendon, mozu, and beehive
08:02The beef tendon is...
08:04Um...
08:07It's very tender
08:09The beef tendon is the second stomach of a cow
08:12But it's okay
08:16It looks more delicious than it looks, but it's very light
08:20Yes, it looks like miso, but my husband has been making it salty for years
08:28This is how it's stewed, and the color changes with the liquid
08:32This soup is the best
08:34Thank you
08:36Tora-san, how about the squid ink?
08:39Is the squid ink good?
08:41Yes
08:42I recommend it
08:45The squid ink is also made by her husband
08:48It's a luxurious dish made with squid ink
08:57Wow
09:00The umami of the squid ink melts in my mouth
09:14This is the best
09:16Is it?
09:17We only add a little salt
09:21Then we add sake and mirin, and that's how it tastes
09:26This looks delicious
09:29Did you hear what Papa-san said?
09:32He's very observant
09:34This is the best quality beef
09:39This is the best quality beef
09:41We only need to lightly fry it
09:44Wow, this is good meat
09:46We only need to lightly fry it with salt and pepper
09:50But Gojoren has been helping out at this restaurant
09:56He's a customer, right?
09:57Yes, he is
09:59My husband gets sick from time to time
10:03He has a high blood pressure
10:05So he helps out Gojoren
10:07He helps out Gojoren from time to time
10:10He helps out Gojoren from time to time
10:14He helps out Gojoren from time to time
10:16That's a good thing
10:18It's like a family
10:20Yes, it is
10:22There are many kinds of sour dishes
10:26Is there anything else?
10:28Yes, we have jasmine tea
10:32It's very popular
10:35Fresh and refreshing jasmine tea
10:38It's perfect for steak
10:41Excuse me, the meat is ready
10:44We'll start from the front
10:46Here it is
10:48This is amazing
10:52Itadakimasu
11:02There's sashimi
11:04The sweetness is just perfect
11:08Is that so?
11:09Yes
11:10That's why people say it's been 40 or 50 years
11:14There's always a twist when it comes to food
11:19It's perfect
11:21Is that so?
11:22I think it's wonderful
11:24This is the last one
11:26No, no
11:30A couple and three guests
11:3240 years have passed
11:36They've built this bar with their hands
11:39I'm sure they'll never stop smiling
11:48Itadakimasu
11:55Torikin
11:57It's great
12:00This bar is very lively
12:06The atmosphere is great
12:08It's like a family
12:13It's a great honor for me
12:18To receive such a warm welcome
12:23As if I'm back in my hometown
12:29But I'm glad
12:34I think there's more to come
12:39I'm going to take a peek
12:42See you later
12:46Mr.Tora
12:48The so-called host, Mr.Fuyun
12:54He's wrapped up in the warm air

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