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00:00The magic restaurant of the night is the popular Yakiniku chain competition, Yakiniku King vs. Gyu-kaku.
00:10The representatives will compare the best 5 dishes.
00:17It's simply delicious.
00:20It's very delicious.
00:21It's frustrating.
00:22The volume is frustrating.
00:25I'm happy in my mouth.
00:27It's delicious.
00:30The first is Yakiniku King.
00:34It was founded in 2007.
00:38It has sold more than 8 times in 12 years.
00:43It's amazing.
00:44What is it?
00:46It's beautiful.
00:47It's beautiful.
00:48This is Yakiniku King.
00:51It's fast.
00:54Yusuke Toda is the manager of the menu development department of Gyu-kaku.
01:01He develops a menu of 500 dishes every year.
01:04He is the manager of Kuroge Wagyu.
01:10I received the award.
01:13It's noisy.
01:14Mr. Gyu-kaku.
01:15It's noisy.
01:16The two competitors of Gyu-kaku are serious rivals.
01:21They appeared in the media for the first time.
01:23They are rivals.
01:24They may have a fight.
01:26Mr. Toda is interested in the details of Yakiniku King.
01:32This is an automatic check-in machine.
01:36This is an automatic check-in machine that makes it easier for customers to enter the store.
01:41Gyu-kaku also has this.
01:44Mr. King is in all the stores.
01:48He is in all the stores.
01:51We are still in the middle of the road.
01:54It's amazing that Gyu-kaku is in all the stores.
01:57In addition.
02:03This is an automatic check-in machine.
02:05This is cute.
02:06Thanks to this technology, Mr. King is served.
02:11It's convenient.
02:15Gyu-kaku has entered the store many times.
02:18From now on, he will eat the best five dishes of Yakiniku King.
02:24Yakiniku King is an all-you-can-eat restaurant.
02:28There are more than 130 types of menus on the popular course.
02:33There are many types.
02:35How much is it?
02:37It's 3,608 yen.
02:40It's free of charge.
02:41It's half price for elementary school students.
02:43It's 500 yen for people over the age of 60.
02:45It's free of charge.
02:47It's really delicious.
02:49I saw the menu and it was too much.
02:52I decided to come again.
02:55Gyu-kaku is the fifth place in Yakiniku King.
03:00It's frustrating that the meat of the luxury part is included in the all-you-can-eat course.
03:09If you don't eat it, it's such a high-class meat.
03:12That is...
03:14Here it comes.
03:18This is the famous over sirloin.
03:22This is a big sirloin.
03:24Sirloin is included in the all-you-can-eat course.
03:27It's frustrating.
03:29And it's a big impact.
03:32It's not just about the appearance, but also about the taste.
03:37If you grill it all at once, the surface will be burnt and the juice and fat will not come out.
03:44That's what they say.
03:45But the taste is different.
03:47It's a course that everyone can eat.
03:50I think it's a very high-class course.
03:54In fact, if you order it individually, it's 759 yen.
03:58So...
04:02I ate it five times.
04:05That's right.
04:07You can eat it five times.
04:19It's juicy.
04:20I'm sorry, but I think I can eat it five times.
04:24It's a sirloin, but it's very light because it's a ponzu.
04:29Have you ever been to both points?
04:32I've been to a lot of places.
04:35What about King?
04:37I haven't been to King yet.
04:39I've never been there.
04:41It's a full smile of Toda.
04:43He looks happy.
04:44That's right.
04:46Next is the fourth course.
04:49When I asked for the menu...
04:52Can I have this, too?
04:54What is it?
04:56It's a touch panel.
04:59The touch panel is what Mr. Toda wanted to say.
05:05The general touch panel has the same size as the product.
05:11But Yakiniku King doesn't have a touch panel.
05:17I think this is a great point.
05:22Actually, it's an innovative and expensive product.
05:28Let's move on to the fourth course.
05:31It's a collaboration with a famous seasoning brand.
05:35It's a collaboration with an outdoor spice that was a big hit a few years ago.
05:40Excuse me.
05:41It's a tontoro of Horinishi Yakiniku.
05:44Horinishi.
05:46It was a big hit with 100,000 copies in one year.
05:49Outdoor spice Horinishi.
05:52It's delicious.
05:54It goes well with the juicy tontoro.
06:05It's delicious as soon as I eat it.
06:07It stimulates my appetite.
06:09When I eat this, I want to eat other menus.
06:13It's delicious, but it's fast.
06:15That's right.
06:19There is a collaboration with the whole menu.
06:23Yakiniku King collaborates with the product.
06:28I think it's an interesting idea.
06:33Actually, this collaboration is also amazing.
06:38Excuse me.
06:42It's a king's cabbage salad.
06:44What is this?
06:45You can eat it.
06:48Here is a quiz for the guest Umika Kawashima.
06:53What do you put on the salad?
06:59Isn't it that?
07:12Is it a baby?
07:17What is the correct answer?
07:19What is this?
07:20Is it a cabbage salad?
07:22It's a baby salad.
07:24You can eat it.
07:26That's right.
07:28I want you to look at this.
07:30What is the regrettable point of this baby salad?
07:35This is the taste of King Calbee.
07:39What is this?
07:41You can only eat this at this store.
07:44Did you actually make this?
07:47What is this?
07:49You can only eat this at this store.
07:59That's a good sound.
08:04This is infinite.
08:08Even children who don't like vegetables can eat this.
08:12This is an exquisite taste.
08:17This has a chemical reaction.
08:21How did you feel when you ate this?
08:24I'm curious about other dishes.
08:27That's right.
08:29This is not good.
08:32Mr. Kawashima is angry.
08:36The third place is a side dish.
08:41You can eat authentic Chinese food at a yakiniku restaurant.
08:48That's a good sound.
08:54The third place is authentic Chinese food.
09:00Excuse me.
09:01This is a yakiniku restaurant.
09:04This is a yakiniku restaurant.
09:07What is this?
09:10This smells good.
09:12Is this freshly made?
09:14That's right.
09:15This is a hot stone pot.
09:17This is a secret sauce made from Tochijan and Tenmenjan.
09:22This is a side dish made from a yakiniku restaurant in the Shisen Kangen area.
09:28This is a side dish made in February of this year.
09:32This is a hit with 800,000 dishes this year.
09:39This is shaking.
09:41This is hot.
09:45This is delicious.
09:51This is a meat dish.
09:53This is a meat dish.
09:56This is a beef dish.
09:58This is a yakiniku restaurant.
10:01This is a yakiniku restaurant, so I didn't make this dish.
10:05I made this dish to make it delicious.
10:10He is moved by the marbled tofu.
10:16This is a stone pot.
10:18This is a stone-grilled bibimbap.
10:23I thought this was amazing.
10:26I see.
10:27You have a bowl, so you can make it.
10:29I don't know the details, but I think so.
10:34He uses stone-grilled bibimbap.
10:37There are six types of menus using stone pots.
10:40He always heats more than 20 stone pots in the kitchen.
10:45There are more than 60 types of side dishes, from cold noodles, shredded meat, takoyaki, and corn soup.
10:52There are more than 60 types of side dishes.
10:55This is amazing.
10:57I'm sorry to say this.
11:01There are a lot of desserts.
11:04There are a lot of desserts.
11:07There are 12 types of desserts, including soft cream, and rice cake ice cream.
11:17There are 11 types of desserts.
11:21We serve all-you-can-eat dishes at the end of the course.
11:29He serves all-you-can-eat dishes at the end of the course.
11:32In fact, dessert menus are often purchased from outside, so it costs a lot to serve all-you-can-eat dishes.
11:39In other words, it's hard to eat a lot from the restaurant side.
11:44I'm happy to continue.
11:47I see.
11:48I think King's menu is better.
11:50He said it again.
11:51He said it again.
11:54Why can you serve all-you-can-eat desserts?
11:57We serve all-you-can-eat desserts.
12:00Desserts are expensive.
12:03We want to satisfy our customers by serving all-you-can-eat desserts.
12:07We serve all-you-can-eat desserts once in the middle of the course.
12:10We serve all-you-can-eat desserts once in the middle of the course.
12:15The second menu of Yakiniku King.
12:21I'm very satisfied.
12:23I can eat as many as I want.
12:26It's very luxurious.
12:28It's very delicious.
12:31It's a luxurious menu.
12:36It's a luxury menu.
12:42The third menu of Yakiniku King.
12:46It's Sukiyaki Kalbi.
12:48This is very delicious.
12:51Sukiyaki Kalbi is seasoned with sweet sukiyaki sauce.
12:54It's grilled over a strong fire.
12:56It's a signboard menu of Yakiniku King.
13:06It's very delicious.
13:10Toda, the chef of Yakiniku King, paid attention to not only meat but also eggs.
13:16Eggs are born from chickens, aren't they?
13:19Of course, they are.
13:21No, no, no.
13:22I know that.
13:23That's right.
13:24They are not industrial products.
13:28When it's hot or cold, eggs are born.
13:36I see.
13:37I can't read it.
13:38I can't read it.
13:39Actually, Yakiniku King doesn't have a regular menu of meat using eggs.
13:45No, it doesn't.
13:47Yakiniku King is supplied with this.
13:51That's right.
13:52Eggs are born.
13:54That's right.
13:55Toda, the chef of Yakiniku King, ordered rice.
14:00When did you order rice?
14:02First, put the rice on the egg.
14:07Then, put the rice on the egg.
14:13Then, put the egg on the rice.
14:18Toda, you are very good at this.
14:20Who did I apologize to?
14:22Who did I apologize to?
14:27I apologized to my colleague.
14:28It's delicious.
14:30It's delicious.
14:32It's delicious.
14:34It looks very delicious.
14:36Excuse me.
14:37Hello.
14:38Hello.
14:39What?
14:40What?
14:41What?
14:42What?
14:43This is also very delicious.
14:45What?
14:46What is the identity of this person who suddenly appeared?
14:50What do you mean?
14:51This person is a master of cutting.
14:54He is a master of cutting.
14:58He is a master of cutting who teaches how to bake delicious meat while turning each table.
15:05For example, the fillet of the sirloin steak is 70% on one side and 30% on the other side.
15:11The thick-cut sirloin steak is soft and juicy when baked from the cut side.
15:18What kind of person do you want to be?
15:21I want to be a star partner.
15:24It's like a national competition in which we polish these things.
15:28However, King is a master of cutting who makes cutlery easy to understand.
15:35I didn't know that.
15:38Let's ask Umika Kawashima a question.
15:43The master of cutting has a popular service for customers, other than teaching how to bake meat.
15:50What is that?
15:54It's like he's giving me a call to eat something.
16:02The correct answer is...
16:04Please make it exciting.
16:05This is my recommended recipe.
16:07Recommended recipe?
16:09There are unique recipes from all over the country.
16:13Fuyuki's recommendation is...
16:15Thickly sliced pork ribs,
16:17Sanchu,
16:18Nozawana kimchi,
16:20and umakara samgyeopsal.
16:27How is it?
16:29It's delicious.
16:30It's delicious.
16:31It's delicious.
16:32It's delicious.
16:33It's delicious.
16:34It's delicious.
16:35It's delicious.
16:36It's delicious.
16:38The menu of Yakiniku King is the most delicious.
16:43The visual impact is great.
16:47We learned a lot from that.
16:53He said that he learned a lot from his rival.
16:56It's a shocking menu that cost a lot of time and effort.
17:00I'll bring it out.
17:01It's a famous product, Tsubotsuke Dragon Harami.
17:05It's a famous product.
17:06It looks really delicious.
17:09It's 20 centimeters long and looks like a dragon.
17:13It's a soy sauce-based umakara special sauce.
17:16It's Tsubotsuke.
17:18Yakiniku King has five famous dishes.
17:22It's very popular among them.
17:25About 18,000 servings are ordered a day.
17:29It's a big hit.
17:34I want to eat rice.
17:36He came to eat rice.
17:38I'm very happy.
17:39It looks delicious.
17:42Is it delicious?
17:43Is it okay?
17:45It's delicious.
17:46Let's say it's delicious.
17:49It's delicious, right?
17:51Actually, it's Harami.
17:52It's a beef cutlet.
17:54It's a product that's been around for a long time.
18:00It's said to have spread the name Harami to the world.
18:04Judging from the beef cutlet...
18:06I think all the technology has been incorporated.
18:10There's a cut in the meat.
18:16It's a secret to its deliciousness.
18:19Actually, it's all handcrafted in the store.
18:23Thick sauce is carefully rubbed into the meat to make Tsubotsuke.
18:29Harami is a high-cost product.
18:34I think it's amazing that it's all-you-can-eat.
18:39It's a high-cost Dragon Harami, but here...
18:44By the way, what's the most popular menu item in Yakiniku King?
18:50It's a forbidden question.
18:54It's all-you-can-eat.
18:58All-you-can-eat Yakiniku King
19:01Of the more than 130 types of all-you-can-eat Yakiniku King, what is the most cost-effective menu item?
19:09To be honest, I don't want to say it, but...
19:12It's thick-sliced Jorosu.
19:15Jorosu?
19:18Jorosu is a high-class part.
19:20Garlic soy sauce with a lot of expensive butter.
19:25The price is 979 yen.
19:28As a Yakiniku King, it's hard to order just this.
19:37It's soft.
19:41It's thick and filling.
19:43I think it's amazing that it's all-you-can-eat.
19:47What is this elasticity and umami?
19:51It's really good.
19:53If you know what it is, you'll definitely order it.
19:55I'll ask Maki-san.
19:57Maki-san only eats that, right?
20:02There are people who only order this.
20:06It's all-you-can-eat.
20:08I heard a good thing about this.
20:13I think it's more delicious if you eat a variety of things.
20:17That's impossible.
20:19There are various flavors.
20:22There are a lot of attractive menus.
20:25I'd like to go there.
20:28I'd like to eat Gyu-kaku's dessert.
20:30I don't know if it's still there.
20:32It's a baked sweet potato.
20:34I love that.
20:39I'd like to eat Gyu-kaku's dessert.
20:43That's amazing.
20:46Kawashima Umika's Gyu-kaku is famous for its dessert.
20:52There are 523 stores in Hokkaido, Okinawa, and Minamiwa.
20:57It's number one in the world.
21:01What is its charm?
21:04It's all-you-can-eat.
21:06I think it's good.
21:08You can eat it deliciously without changing the taste.
21:11It's delicious.
21:13It's all-you-can-eat.
21:16It's Gyu-kaku.
21:18The person who is going to taste Gyu-kaku is...
21:21Mr. Shimoyama, the director of the development planning and digital marketing department.
21:26He is one of the leading actors in the strategy of all-you-can-eat.
21:31He is the director of Shimogori.
21:36Have you ever been to Gyu-kaku?
21:39I come here every time the menu changes.
21:43I'm a little disappointed.
21:45But I think Gyu-kaku is similar to Yakiniku.
21:48That's true.
21:51That's why I want to learn it.
21:54That's why I want to do it.
21:57I don't want to fight you.
22:01Mr. Shimoyama, who is already a rival, enters the store.
22:07The atmosphere is different.
22:09I'm disappointed.
22:11What is the disappointing point?
22:15What is it?
22:16Yakiniku King is targeting a family.
22:19There are four or six seats.
22:21Is it like a box?
22:22That's right.
22:23The seats on the counter and the interior...
22:28Was there no Yakiniku King on the counter?
22:30No, there wasn't.
22:31You can use it as a date counter.
22:33You can use it with your friends.
22:35You can use it in various ways.
22:38You can use it with friends and family.
22:40I'm jealous.
22:42That's amazing.
22:44You're praising me a lot.
22:46I'm disappointed.
22:47Is that okay?
22:48I don't know.
22:49I'll be scolded later.
22:53This course is popular.
22:55You can eat as much as you want for 90 minutes.
22:58The price is 3,938 yen.
23:02It's free for elementary school students.
23:04It's half price for elementary school students.
23:06It's 550 yen for people over 65 years old.
23:10Yakiniku King chose the disappointing menu.
23:15What is the fifth place?
23:18It's an idea Yakiniku that Yakiniku King doesn't have.
23:22It's a creative Yakiniku that Yakiniku King doesn't have.
23:25What is it?
23:27Thank you for waiting.
23:28It's like this.
23:30It's a creative Yakiniku.
23:32It's pork ribs with honey and black pepper.
23:34Honey and black pepper?
23:37It's a soy sauce-based sauce with honey and black pepper.
23:43It's a creative Yakiniku that uses honey mustard to season the meat.
23:50Yakiniku has a Korean taste and a Japanese taste.
23:57But Yakiniku King uses a Western style.
23:59It's a Western style.
24:00Yakiniku King also has a creative Yakiniku.
24:03But I think it's brave to use a Western style.
24:07As I said before, Yakiniku has been around for a long time.
24:11I think Yakiniku has a lot of classic products.
24:15So I want to try new things.
24:24It's delicious.
24:26It's a surprising taste.
24:28It goes well with the meat.
24:30It's sweet.
24:32It's an all-you-can-eat Yakiniku.
24:33I think it's good that you can eat various flavors.
24:36I think it's good that you can change the taste a little.
24:40If you use rare ingredients,
24:43I think a lot of people will hesitate to order it.
24:47So I tried to combine the seasonings and ingredients you know.
24:54It's interesting.
24:57I didn't think he was such a decent person.
25:01I came to the park.
25:03Did you have too much fun?
25:04I was having fun in the park.
25:08There are other Western-style creative Yakiniku.
25:13This is a creative Yakiniku.
25:15This is a cheese chicken basil sauce.
25:17Is this chicken?
25:19This is also a Western-style Yakiniku.
25:21That's right.
25:22This is chicken with basil sauce.
25:25This is a thick and hot cheese fondue.
25:29This is a Western-style creative Yakiniku.
25:32There are a lot of cheese Yakiniku.
25:35There are a lot of cheese Yakiniku.
25:37It's like GYUKAKU to put basil on a plate.
25:41It's like cleaning the table.
25:43That's amazing.
25:45It looks delicious.
25:48How is it?
25:49It's hot.
25:51It's hot.
25:53Is it delicious?
25:55It's delicious.
25:59It's delicious.
26:00It goes well with chicken.
26:02I think the taste of chicken is the best.
26:05It's delicious.
26:06I thought it would be difficult to develop.
26:09As you said, the taste of chicken is strong.
26:12I thought that if I put cheese on it, it would be a light taste.
26:16I thought that if I put cheese on it, it would be too strong.
26:18By putting basil in it, you can enjoy the taste of cheese while focusing on chicken.
26:23I see.
26:24I thought it was amazing.
26:26You are a very good PR person.
26:30I thought you were going to pull it out.
26:35We will replace each other.
26:39Mr. SHIMOYAMA, a YAKINIKU KING who is enthusiastic about research.
26:42He is careful when he secretly inspects GYUKAKU.
26:47I think it's the same for every company.
26:50I think I keep brushing up.
26:52Even in the same menu?
26:53That's right.
26:54For example, I may have changed the picture.
26:59What is that?
27:00I'm scared.
27:02It's interesting.
27:03I may love it.
27:08Next is the 4th place.
27:11I put a lot of emphasis on beef.
27:13I put a lot of emphasis on beef.
27:15I use chicken for pork.
27:18I regret that there is no other way to eat it.
27:22The menu other than beef, pork, and chicken is rare in YAKINIKU KING.
27:29I will serve it.
27:32This is a thick-sliced duck.
27:34This is a duck loin.
27:37Duck loin is rare in YAKINIKU KING.
27:41This is refreshing and full of fat.
27:45This is a high-quality duck loin.
27:49There are beef, chicken, and pork in YAKINIKU KING.
27:53Duck loin is delicious.
27:56You can see it by looking at the menu.
27:59There are two or three products in each category.
28:06You can choose between the two.
28:10Other than beef, pork, and chicken, duck loin is new.
28:14I think this will increase the fun of eating as much as possible.
28:21The rival YAKINIKU KING focuses on the sauce on the duck loin.
28:27There is sauce on the duck loin.
28:33The taste of the sauce is stronger than that of ordinary YAKINIKU KING.
28:37YAKINIKU KING eats meat, but it also eats sauce.
28:41The taste of the sauce is very important.
28:44The refreshing taste of the meat is a strong taste.
28:49This is delicious.
28:52This is soft.
28:57I was surprised by the good texture of the duck loin.
29:01This is a good balance.
29:03The taste of the duck loin is not erased.
29:07The smell of the duck loin is not erased.
29:10This is a good balance.
29:13This is the meaning of ordering duck loin.
29:15This is different from beef.
29:18How much is the price of duck loin?
29:23The price of duck loin is lower than that of beef.
29:27However, the price of duck loin is higher than that of pork.
29:29How much is the price of duck loin?
29:31This is a business secret.
29:36I don't know.
29:39YAKINIKU KING doesn't deal with duck loin.
29:43YAKINIKU KING has a strategy behind it.
29:48I don't think it's over yet.
29:52YAKINIKU KING has a long history.
29:55That's why YAKINIKU KING can do new things.
29:58YAKINIKU KING is still in the process of establishing the foundation of YAKINIKU KING.
30:05YAKINIKU KING is still in the process of establishing the foundation of YAKINIKU KING.
30:10If you make a mistake, YAKINIKU KING will be a bad influence on you.
30:14YAKINIKU KING is a strategy that is not related to meat.
30:20He is thinking.
30:22Is there a possibility that YAKINIKU KING will be a bad influence on you?
30:25There is always a possibility.
30:30When a comedian appears, I feel like I still value the stage.
30:34It's the same.
30:38Next is the third place.
30:41There is a menu that only beef cutlet can eat.
30:47What is the menu that can only be eaten on the course?
30:51I will set it up.
30:53What is this?
30:55This is the third place.
30:57Is that so?
30:59There are four popular types of beef cutlet, beef cutlet kalbi, beef cutlet halami, standard kalbi, and pork kalbi.
31:15The basic of YAKINIKU KING is that there is no variety of beef cutlet.
31:20However, there is a menu that can only be eaten on the course.
31:25This is the big difference between YAKINIKU KING and beef cutlet.
31:29Because YAKINIKU KING has a large number of family members, there is a high demand for all-you-can-eat beef cutlet.
31:37On the other hand, there is a high demand for all-you-can-eat beef cutlet.
31:40There is also a demand for all-you-can-eat beef cutlet.
31:44If you want to eat all-you-can-eat beef cutlet alone, you need to eat all-you-can-eat beef cutlet.
31:53So this kind of product is important.
31:56In addition to the beef cutlet menu, there are seven items in total, such as Kalbi Tannomori.
32:06There is another regrettable point.
32:08The operation of the kitchen should be very difficult.
32:12It is very difficult to create a beautiful appearance at a fast speed.
32:20There is only one type of meat on the all-you-can-eat menu.
32:25In the all-you-can-eat menu, you have to serve multiple types of meat on a large plate.
32:31However, you have to serve it at a fast speed.
32:35I wonder what the kitchen will be like.
32:39I'm curious about that.
32:41When this menu comes out, I think of the kitchen.
32:45I imagine it.
32:47It's hard to go to the kitchen.
32:49I may not be able to enjoy it.
32:51It's a professional view.
32:53Next, let's look at the second item.
32:57He was about to order.
33:01This is also a regrettable point.
33:03I remembered it.
33:05What is the regrettable point while looking at the menu?
33:07Beef cutlet kimchi and beef cutlet ice cream.
33:10Kimchi and ice cream?
33:12This is a regrettable point.
33:14There is always a product called beef cutlet.
33:20I think the popularity of beef cutlet kimchi and beef cutlet ice cream is great.
33:24When I was a student, I loved beef cutlet ice cream.
33:28The beef cutlet kimchi and beef cutlet ice cream, which have been included in the menu since the beginning of operation,
33:33was so popular that it was sold at supermarkets.
33:38I've eaten it before.
33:40The beef cutlet kimchi uses domestic Chinese cabbage.
33:43It uses a lot of bonito broth to reduce the acidity.
33:47It is a taste for Japanese people.
33:52I also have it at home.
33:55It's sold at a supermarket.
33:57It's a little more expensive than other kimchi.
34:00But it's delicious.
34:02I buy it.
34:05This is delicious.
34:11I really like this sweet kimchi.
34:14It's delicious.
34:16This is a menu that is unique to beef cutlet.
34:22Do you bake it?
34:24I didn't have this idea.
34:26If I did it at KING, I would be found out even if I imitated it.
34:31Let's go to the studio.
34:36What is this sweet called YAKI?
34:44Kawashima-san said it.
34:47He said something like YAKI-IMO.
34:51YAKI-IMO is normal.
34:56What is the correct answer?
34:58Do you bake it?
35:00I don't know.
35:01Is that so?
35:03Kawashima-san didn't do anything wrong.
35:05I didn't do anything wrong.
35:10This is one of the famous beef cutlet sweets.
35:13YAKI-PAIN.
35:15Honey is sprinkled on the surface.
35:17The sweetness of YAKI-PAIN is concentrated.
35:21This is a very juicy sweet.
35:25This is the second place.
35:26This is not the second place.
35:28This is not the second place?
35:30What is this?
35:31This is the second place.
35:34I'm sorry to keep you waiting.
35:36What is the second place of YAKI-NUKU-KING's beef cutlet menu?
35:42This is very delicious.
35:45I think it's amazing that the price is so cheap.
35:51The second place of YAKI-NUKU-KING's beef cutlet menu.
35:59Please.
36:04This is JOKARUBI.
36:07This is simply delicious.
36:09This is delicious.
36:12This is delicious.
36:14This is delicious.
36:16The reason for this deliciousness is rare beef.
36:21This is about 200 grams of beef.
36:27You can eat this for only 759 yen.
36:31This is a signboard menu of beef cutlet.
36:36There are many kinds of YAKI-NUKU-KING's beef cutlet.
36:40However, YAKI-NUKU-KING's beef cutlet is always high quality.
36:46This is a disappointing point.
36:48YAKI-NUKU-KING's beef cutlet is delicious.
36:56This is delicious.
36:58The fat is delicious.
37:00The beef is thick and tender.
37:02Thank you very much.
37:05There are many kinds of YAKI-NUKU-KING's beef cutlet menus.
37:09That's why YAKI-NUKU-KING's beef cutlet is popular.
37:12I see.
37:13He is a beef cutlet enthusiast.
37:17He is a beef cutlet enthusiast.
37:18YAKI-NUKU-KING is very interested in the quality of the beef cutlet.
37:25I'm curious about what's going on in the kitchen.
37:28He is still talking about it.
37:30He has been talking about it since the meeting.
37:32Can you show me the kitchen?
37:34I will show you the kitchen.
37:36Is it okay?
37:38He is a king.
37:41YAKI-NUKU-KING's rival YAKI-NUKU-KING is inspecting the kitchen of the beef cutlet restaurant.
37:50It seems impossible to see the kitchen of the rival restaurant.
37:59I don't know the kitchen.
38:02This is the first time for everyone to see the kitchen from this distance.
38:05Do you know the kitchen?
38:08What is this part of the beef?
38:11This is the fat of the beef.
38:13It's beautiful.
38:15It's a beautiful piece of meat.
38:17Do you cut it every time you order?
38:20I cut it before the business starts.
38:24I do this every time I order.
38:29Do you do this every time you order?
38:31Do you do this every time you order?
38:32Do you do this every time you order?
38:34It's a secret.
38:36He is inspecting the kitchen.
38:40He is inspecting the kitchen.
38:42That was amazing.
38:43He cuts the meat every time he orders so that it does not deteriorate.
38:50It's beautiful.
38:53It looks delicious.
38:55It takes less than two minutes.
38:57It's fast.
38:59It's fast.
39:01It's fast.
39:06Can I go inside and open it?
39:09It's a sanitary thing.
39:11I understand that.
39:13I can't do that.
39:14I can't do that.
39:17The first place is in the menu of YAKINIKU KING.
39:23It took a long time.
39:25It took a long time.
39:26It took a long time.
39:28It took twice as long as I expected.
39:30It took a long time.
39:31It took a long time because it wasn't five.
39:33It took a long time because it wasn't five.
39:35It's a very good compliment.
39:38It's better than I expected.
39:39It's better than I expected.
39:41It took a long time.
39:42It took a long time.
39:43It took a long time.
39:45What does the rival YAKINIKU KING regret the most?
39:49YAKINIKU KING has not been introduced yet.
39:53There is no YAKINIKU KING's YAKINIKU KING.
39:56There is a YAKINIKU KING's YAKINIKU KING's YAKINIKU KING.
39:59It was delicious.
40:02I can't eat it.
40:03It's amazing that there is a menu that you can eat as much as you want.
40:07What is the menu that overturns the common sense of the industry?
40:11Excuse me.
40:14It's a black beef Wagyu.
40:16Black beef Wagyu.
40:18The customer can eat as much as he wants.
40:20Black beef Wagyu.
40:23You can eat as much as you want, but you can also enjoy high-quality black beef Wagyu.
40:30It's not a normal beef Wagyu course.
40:32It's a black beef Wagyu course for 6,248 yen.
40:35It's worth it.
40:37That's right.
40:39I think there are customers who eat only this.
40:43Have you ever eaten as much as you can eat black beef Wagyu?
40:46Of course.
40:47I ate it last week.
40:50I'm a big fan.
40:54The course for 6,248 yen has a lineup of high-ranked beef such as JOWAKAMI, GYUKAKUHARAMI, and JOWHORMON.
41:04Black beef Wagyu is selected from all over the world regardless of the brand.
41:10It's a beef Wagyu with the largest number of stores in the industry.
41:14That's why it's safe to eat it.
41:18That's why it costs less than 1,000 yen per piece.
41:21If I eat 7 plates of beef Wagyu for 6,248 yen, it's worth it.
41:27It's worth the price.
41:29Then, I can eat it.
41:31You can eat it.
41:34I think I can eat 15 to 20 plates of beef Wagyu.
41:38Can you eat it?
41:41It's delicious.
41:47I'm happy in my mouth.
41:50That's a good expression.
41:53I'm happy in my mouth.
41:55It's delicious.
41:56I can eat as many as I want.
41:59I can eat as many as I want.
42:03The rival YAKINIKU KING can't eat black beef Wagyu.
42:08We don't have a course for 6,000 yen.
42:146,000 yen is expensive.
42:16The main customer of YAKINIKU KING is a family.
42:19So, he can't eat it.
42:24We don't have a course for 5,000 yen or 4,000 yen, but we can't eat it.
42:28I've calculated it several times, but it doesn't fit at all.
42:31Have you thought about it?
42:33I've thought about it, but it doesn't fit.
42:36I can't eat it even if I cut it very thinly.
42:41I can't eat it so thin that I can see the person eating it with me.
42:45Please think of it as a speciality.
42:47It's a very thin black beef Wagyu.
42:52Here, YAKINIKU KING SHIMOYAMA cuts into the beef.
42:59I introduced the product that cost us the most.
43:04I haven't introduced it yet.
43:08As the king, I will act as soon as possible.
43:13Can I do this?
43:16Can I do this?
43:18Can I do this?
43:20I want to guess.
43:22Can I do this?
43:24Let's do a quiz.
43:27This is an emergency quiz.
43:30Out of the more than 150 dishes, including all-you-can-eat beef dishes and individual dishes,
43:36which dish was the most expensive?
43:39Please guess the most expensive dish.
43:43I got it.
43:45ROZON is fast.
43:47MAKI, please answer.
43:49Black beef Wagyu.
43:51The king, AKAMI KURASHITA.
43:53TOKUSENJO TANSHIYO.
43:55I'm sorry. I also chose TOKUSENJO TANSHIYO.
43:59There are only a few dishes that can be eaten.
44:02I can only eat one dish.
44:06I chose JOHARAMI.
44:11YAKINIKU KING SHIMOYAMA.
44:14You chose your favorite dish.
44:17I use expensive pineapples.
44:21Is there a dish that is the most expensive?
44:33Out of the more than 150 dishes, including all-you-can-eat beef dishes and individual dishes,
44:36which dish was the most expensive?
44:39The correct answer is JOKARUBI.
44:44That's right.
44:46That's a cheap dish.
44:49That's a cheap dish.
44:51That's a dish that was in the second place.
44:53That's right.
44:55The pineapples you mentioned are also expensive.
44:58That's right.
45:00The price is low, but the price is high.
45:05If you order this, it will be the most expensive dish.
45:09That's hard to say.
45:12Next, we will arrange the leftover meat for home-cooked meat in Chinese style.
45:17The dish that Chef SAWADA will make is.
45:22I will make YAKINIKU CHA-HAN.
45:26I will introduce the secret technique of a professional who can't eat rice.
45:32First, the taste of the meat.
45:35I will mix it with kimchi.
45:39I will use only the sauce of kimchi.
45:44Only the sauce of kimchi?
45:46This will make the taste and moisture of the meat.
45:50This will make the meat tender.
45:53After soaking the kimchi in the sauce, add soy sauce.
45:57Sprinkle the potato starch so that the moisture does not escape.
46:02I will bake the meat.
46:05I will bake the meat with a delicious color.
46:08I will bake the meat on the other side.
46:11I will bake the meat over high heat.
46:13You don't have to bake the meat completely.
46:16After taking out the meat, I will bake the eggs in the same frying pan.
46:22Normally, I put rice in the frying pan and coat the eggs.
46:29Today, I will bake the meat and make it fragrant.
46:33The scent of fried rice is the scent of fat and eggs.
46:41I will make use of that scent today.
46:44After baking the meat until it smells fragrant, take it out.
46:49After lightly frying the onions, put the rice in the pan.
46:54I have made fried rice before, but it is difficult to make it flaky.
47:00What is the secret to making fried rice flaky?
47:05I use cold rice to make fried rice flaky.
47:08Is it cold rice?
47:10It's not just cold rice.
47:13After removing the heat, put it in a storage bag and cool it in the refrigerator for two days.
47:18After two days, it will be flaky.
47:25This is not enough for one day.
47:28One day is not enough to make it flaky.
47:31Is it this flaky?
47:34It's like white rice.
47:36Anyone can do this.
47:39Add the fried eggs and chopped kimchi.
47:44Season with oyster sauce and soy sauce.
47:47Add other ingredients to make it more delicious.
47:53What is the secret to making fried rice flaky?
47:58Is it lemon juice?
48:01The correct answer is this.
48:06It's a surprising combination.
48:08What is the secret to making fried rice flaky?
48:12What is the secret to making fried rice flaky?
48:20It's tomato.
48:23It's refreshing.
48:26It's sour and refreshing.
48:30It goes well with beef.
48:32It's delicious with tomato.
48:34If you put it in fried rice, it will be soggy.
48:38It's a rice that removes moisture.
48:40The rice absorbs the moisture of the tomato.
48:44It's moist.
48:45It's a surprising combination.
48:48Add green onions and stir-fried meat.
48:52I'm curious about the size of the meat.
48:55Do you put it in there?
48:56Yes, I put it in there.
48:58It's gorgeous.
49:00It's black pepper.
49:02It goes well with beef.
49:05What is the secret to making fried rice flaky?
49:09The fried rice flaky is complete.
49:15Let's eat.
49:22It's delicious.
49:26It's moist and soft.
49:30It's delicious.
49:32Did you eat beef?
49:33Yes, I ate it.
49:35It's soft.
49:37It's a simple taste.
49:39It's delicious because it's refreshing.
49:41It's refreshing.
49:44Every year, I will participate in SANTORI's 10,000 people.
49:47This time, I will participate with MAE MATSUOKA.
49:53Ayaka and 10,000 people.
49:55And Kei TANAKA's recitation is a must-see.
49:58Please take a look.
50:00Here it is.
50:02This person is dangerous.
50:09It's strong.