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00:00Thank you, Kanzakigawa Eki.
00:06Oseji also has a large number of passengers, so it takes 20 seconds from the station of each station to find a line.
00:17Approximately 10 people are waiting in line for lunchtime.
00:20It took about an hour to find a line.
00:23It was delicious because it had elasticity.
00:26It was very delicious.
00:29I've never been in a line for an hour.
00:32What kind of food do you want to eat even if you're in a line?
00:37Udon!
00:40This restaurant, Sanuki Udon Byakuan, is one of the 100 most popular restaurants in Kagurogu.
00:46It is a famous udon restaurant that has won the Michelin Guide for five consecutive years.
00:51Michelin Guide for udon?
00:55Udon was created by a Japanese chef.
00:59The reason why it is so popular is because of the big feature of the noodles.
01:08The noodles are thick.
01:11It's thick, but it's chewy and chewy.
01:15It's a little white.
01:18It's a little white.
01:21It is matured in the store and is made every day.
01:24It is a very thick udon with a soft texture like a white ball.
01:28Many people are addicted to it.
01:31It's pretty thick.
01:33The soup stock is made with miriko and blended with mackerel.
01:37The most popular is cold noodles and cold soup stock.
01:41It's cold.
01:43The umami of the soup stock and the texture of the noodles are directly tasted.
01:48Byakuan is confident.
01:51In addition, curry udon with homemade curry is also popular in winter.
01:56It's delicious.
01:59The location is different, but it is in Shinsaibashi.
02:03In the afternoon, there are more than 30 people in a line.
02:09What kind of food does the customer come to eat?
02:15Omurice.
02:19Do you know the famous store in Osaka?
02:23It is a legend that there is no day when the line is interrupted for more than 100 years.
02:29About 140,000 people line up every year.
02:34Of course, omurice is popular.
02:42What is popular these days?
02:47Curry bread.
02:50It looks delicious.
02:52The bread has been on sale for a long time.
02:55The store has been selling it for two years.
03:00For some reason, a foreign tourist comes to eat it.
03:06It's delicious.
03:11It is a tradition for foreign tourists to order curry bread as a side menu of omurice.
03:19This is a two-course meal.
03:21What is the secret of this omurice?
03:25Look at the back of the line.
03:28This is delicious.
03:32This is delicious.
03:34I was surprised.
03:35This is the ramen that the legendary master made.
03:41This is the best.
03:44This is the ultimate omurice that the actor ate.
03:49This is a delicious meal.
03:55URAMAYO LINE RESTAURANT.
04:03Look at the back of the line.
04:09URAMAYO LINE RESTAURANT.
04:13Do you line up?
04:15I like delicious food and want to line up.
04:19I want my husband to be satisfied.
04:25I don't want to line up.
04:29I haven't lined up recently.
04:31Men don't want to line up.
04:36Some people don't care about the order.
04:40That's right.
04:42There is only one way to deal with this.
04:45I'm scared because I try to be careful alone.
04:48If you are with your friends, you can be careful alone.
04:52Can I be careful alone?
04:54Yes.
04:55I will try it.
04:57Can I say something?
04:59We all line up.
05:01We all line up.
05:03You are wrong as a person.
05:05You should talk.
05:07You are very honest.
05:10You are doing it a little early.
05:14Can you say that?
05:16That's great.
05:18I think I can do it.
05:21This is the menu.
05:25The world's first chef in Kobe.
05:28HONYARARAPAN.
05:31First of all, we will line up in this building.
05:36There are about 10 people.
05:41I think there are a lot of people.
05:46I came from OKAYAMA.
05:49What kind of food do you want to eat?
05:55Bread.
05:58This is MARIAGE DU FARINE.
06:01This is a bakery shop run by the world's third-ranked baker.
06:07This is a bread made from Kawajishima's milk.
06:11This is a melon bread with a rough dough.
06:14This is a French-style sandwich with soft-boiled eggs and bacon.
06:19This is a popular sweet, CANELA.
06:21There are about 80 types of menus.
06:25It opened in November.
06:27On the first day, about 200 people lined up.
06:32This building has a shop.
06:35This is an elementary school.
06:39In this building, there are stairs and standing glasses from elementary school.
06:46This is a gym.
06:50This is a building that used elementary school.
06:53There are cafes and restaurants in Kobe.
06:59This is a chocolate shop run by a world-famous pastry chef.
07:06This is a caramel chocolate made from Kawajishima's letters.
07:10This is a limited chocolate made from Hyogo prefecture's ingredients.
07:19I was nervous before the store opened.
07:23But many people came to the store.
07:27Many people came to the store.
07:30Many people came to the store.
07:34Many people came to the store.
07:37I want to go to this store when I go to school.
07:41This is the most popular store in Kobe.
07:45This is MARIAGE DU FARINE.
07:48This is a bread made from truffle.
07:50This is a Danish bread with a crispy texture.
07:54This is a bread made by a world-famous pastry chef.
08:00This is a bread that you can eat every day.
08:05This is a bread made from four types of flour.
08:08This is a bread made from local ingredients.
08:12This is a bread made from local ingredients.
08:19This is a bread made from local ingredients.
08:23This is a bread made from local ingredients.
08:29Among the fans who are particular about this bread, there are two signs.
08:34This is the most popular bread in the world.
08:39This is a bread made from local ingredients.
08:41This is a bread made from local ingredients.
08:46This is a bread made from local ingredients.
08:53This is a bread made from local ingredients.
09:00This is a bread made from local ingredients.
09:06This is the most popular bread in the store.
09:10This is a curry bread.
09:15This is a bread made from local ingredients.
09:18This is a popular bread that sells 240 pieces a day.
09:23This is a bread that most customers buy.
09:28This is a bread that is matured for a long time.
09:31This is a bread that is delicious when it cools down.
09:36This is a curry bread.
09:40First, I sauté the onions.
09:44Then I add the taste.
09:52I also add the cattle.
09:56I use the ingredients.
09:58I want to eat this curry again when I'm hungry.
10:04Itadakimasu!
10:06It's a bit of a glossy croissant.
10:08Recently, I've seen a lot of glossy croissants.
10:10Don't say it like you're a professional!
10:14It's so good!
10:16It smells great!
10:20The flour and butter...
10:22This is really good!
10:24It's so good!
10:26It's so good!
10:28It's so good!
10:30I'm not even going to lie.
10:32The flour and butter...
10:34This is amazing!
10:36The butter melts in your mouth.
10:38It's soft and moist.
10:40What is this?
10:42I haven't even touched the food yet,
10:44but I can't taste the flavor.
10:48It's all over my throat.
10:50What does that mean?
10:52It's all over my throat,
10:54but I can't taste the flavor.
10:56You can feel the flavor
10:58around your tongue and teeth.
11:00I can't taste the flavor.
11:02Can I try the curry bread?
11:06I love it!
11:08It's so good!
11:10The dough is like mochi.
11:14I've never had curry bread
11:16with this kind of texture.
11:18It's better than curry.
11:20Is the bread really sweet?
11:22Yes, the dough is sweet,
11:24and the curry is a bit spicy.
11:26It's a perfect match.
11:28It's a curry bread
11:30that's made with a lot of care.
11:32Curry bread is so popular...
11:36And now,
11:38the legendary Gekiuma Ramen
11:40is here!
11:42It's so good!
11:44It's so good!
11:50Curry bread is sold
11:52240 times a day
11:54at a bakery in Kitaro, Kobe.
11:56Curry bread is so popular
11:58that they sell
12:00retort curry as well.
12:02He's putting it on the rice!
12:06It's made with
12:08Awajishima-san's onions
12:10and other ingredients
12:12that he's particular about.
12:14It takes about 3 hours to cook.
12:16The curry bread was originally
12:18developed for curry bread,
12:20but the customers loved it
12:22and started selling it as a retort curry.
12:24Curry bread is available
12:26at 7 stores in Kobe,
12:28including Kitano Nosta.
12:30It's sold more than 4,000 times a year.
12:32Mr. Nakanishi,
12:34who was involved in the development
12:36of this curry bread,
12:38has a great passion for
12:40product development.
12:42Is Mr. Nakanishi a great person?
12:44Yes, he's a person
12:46with a lot of passion.
12:48He never gives up.
12:50Sometimes he overbakes the bread,
12:52sometimes he overbakes the dough,
12:54but he never gives up.
12:56He never gives up.
12:58Mr. Tomita,
13:00when you talk to Mr. Nakanishi,
13:02do you feel a special tension?
13:04Yes, I do.
13:06He has a great aura
13:08and he doesn't have much time,
13:10so he's very quick-witted
13:12and quick-witted.
13:14He's a person
13:16who can do a lot of things.
13:18I work from 2 or 3 in the morning
13:20and practice until late at night
13:22after the business is over.
13:24I see him practicing every day.
13:26Do you work from 2 or 3 in the morning?
13:28Yes, I do.
13:30Do you practice until late at night?
13:32Yes, I do.
13:34You don't sleep.
13:36I feel like I'm playing a little.
13:40I feel like I'm doing a bread commercial.
13:42I feel like I'm doing a bread commercial.
13:44I feel like I'm doing a bread commercial.
13:46He's just a good-looking guy.
13:48He's just a good-looking guy.
13:50I see.
13:52You don't play with him?
13:54I only think about bread
13:56365 days a year.
13:58I only think about bread
14:00365 days a year.
14:02Osaka 13.
14:04He found a queue
14:06in a alley
14:08in Osaka 13.
14:10in a alley
14:12in Osaka 13.
14:14At noon,
14:1612 people queued up
14:18in a ramen shop
14:36in a ramen shop
14:38in a ramen shop
14:40in a ramen shop
14:42Kiritama?
14:44It's so good!
14:46It's so good!
14:48Kiritama?
14:50A new design of food from Tafuken
14:52A new design of food from Tafuken
14:54It's here!
14:56It's here!
15:00Simple!
15:06On top of special salt sauce
15:08On top of special salt sauce
15:10Raw eggs
15:12Raw eggs
15:14Mix them
15:16Mix them
15:18Rafting
15:20Rafting
15:22Cute
15:24cute
15:26more cute
15:28more cute
15:30more cute
15:38Kiritama?
15:40Kiri-men is a ramen shop that is famous for its original blend of noodles.
15:517 years ago, the famous Tonkotsu-based Kotteri-tsuke-men was a hit.
15:56It became a part of the Gyo-reppu-ten.
16:01And it became a hit because of the Kiri-tama, which was developed 2 years ago.
16:11Beautiful noodles and raw eggs.
16:14The visuals made the SNS go wild and created a long line of customers.
16:23Who is the genius who created such a big hit?
16:26Let's ask the manager of Juso.
16:30I'm the founder, Kiritani-san.
16:33Where do you work now?
16:37I work at Kasaishi in Hyogo.
16:40Kiritani-san created a lot of hit ramen.
16:44In 7 years, he expanded his business to 3 stores in Kansai.
16:48Where is it?
16:51But suddenly, he closed 2 stores.
16:54And he closed Juso.
16:57He went to Kikasagi.
17:00What's going on?
17:02Let's go to Kasaishi.
17:06Kasaishi is located in the south-west of Hyogo.
17:10It's a rural town with a population of 40,000.
17:16Hello.
17:19Are you Kiritani-san?
17:21Yes, I am.
17:23This is Kiritani Naoyuki-san, the man of ramen.
17:28He is cutting green onions in the field.
17:33Does he live in a rural town?
17:41I grow green onions in a ramen shop.
17:45You look young.
17:47Do you still run a ramen shop?
17:49Yes, I do.
17:50The charisma of ramen has changed from Osaka to Kansai.
17:58What is his new brand?
18:01Ramen Dream Kini-men.
18:05This is also a popular ramen shop in Juso.
18:15Kiritama is also popular as a specialty dish.
18:19But what is the most popular dish?
18:22This is Kansai Happy Ramen.
18:26This is a fish-flavored soy sauce based on chicken.
18:31This is a thin noodle.
18:34This is a simple but delicious dish.
18:39I want people to eat my favorite ramen.
18:43This is Banshuu.
18:45So I use Banshuu's soy sauce and chicken.
18:53This shop is open only on Mondays and Wednesdays.
18:58There are only 50 customers a day.
19:01There are no queues.
19:03You have to write your name.
19:06So early customers come to write their names.
19:11This is the most popular ramen.
19:16But there is a big question.
19:22He opened a ramen shop in Osaka.
19:24He opened three ramen shops.
19:27Why did he come back to Kansai?
19:32It wasn't interesting.
19:35There were too many students.
19:38I had nothing to do.
19:40I was like a manager.
19:42I wanted to make my own ramen.
19:47He opened three ramen shops.
19:52To make his dream come true, he closed two ramen shops.
19:59He told his acquaintance that he wanted to open a shop.
20:05He reset his success and moved to Kansai with his family.
20:11They opened a ramen shop.
20:17Thank you very much.
20:22I wanted to open a small shop with my wife.
20:26So I opened a ramen shop with my wife.
20:31What do you think of ramen shops in Kansai?
20:35It's hard.
20:38I don't know where it is.
20:41I don't know where it is.
20:44I won't give up.
20:47Do you have a fight?
20:50I don't have a fight.
20:53I don't have a fight.
20:57He moved to a new community with his family.
21:03He rented a field and grew vegetables.
21:09He held an event in the parking lot of the shop.
21:14He had a new happiness that he didn't feel when he was busy in Osaka.
21:23I like money, but there are more fun things than money.
21:29I'm very happy now.
21:31It's non-stress.
21:35He prepared the most popular ramen.
21:40This is HAPPY RAMEN.
21:43Please eat this.
21:45I wanted to eat KIRITAMA.
21:49But it smells good.
21:55What is this?
21:57This is delicious.
22:00I was surprised.
22:04This is KIRITAMA.
22:07This is delicious.
22:08This soup is amazing.
22:10This soup is too deep.
22:12This soup has grown three times.
22:17This is thin noodles and spicy soup.
22:20This is very delicious.
22:22This is so delicious that I think it's okay to throw away the rice.
22:27This is ramen that doesn't change.
22:31HAPPY RAMEN is far away, so I can't eat it.
22:35HAPPY RAMEN is the best.
22:38This is very delicious.
22:41I was shocked when I ate KIRITAMA.
22:46I searched for KIRITAMA on the Internet.
22:50I read a lot of articles about why I quit the shop.
22:57You moved from a popular shop to a popular shop.
23:03How was your first day?
23:05There were many customers from Osaka.
23:09I was open for 3 hours at 11 o'clock and 14 o'clock.
23:12The last customer came at 18.30.
23:17More than 4 hours.
23:18About 200 customers came.
23:20I came to eat lunch, but it was dinner.
23:23So even if I had a limited period of 50 days, I would finish it by around 16 o'clock.
23:31Ramen 2 was very famous.
23:32I was surprised and asked if I could quit the shop.
23:36I collected information about the ramen shop.
23:38I was told that I wanted to know more about ramen.
23:44I was surprised to hear that I would quit the shop.
23:48Do you want to ask the store owner?
23:51There are. There are.
23:53There are people who write their names on the day before.
23:55There are many people who write their names on the day before.
23:57There are also the main characters.
23:59I'm covering them.
24:03There are people who write their names on the day before.
24:05So, they can't eat what they write on the day before, can they?
24:07No, no.
24:09Even if they fill up the paper,
24:11there are still some left.
24:13Did you have any intention to publish it on the day before?
24:15Yes, I did.
24:17My hometown is in the middle of the mountain,
24:19But there are a lot of people in the neighborhood who want me to come and eat.
24:22So I came from home to eat fast food.
24:25People in the distance might come and line up on the day.
24:29It's not a countermeasure to that.
24:31There was a person who came from Tokyo with a lot of orders.
24:35I thought I couldn't eat it because it was full.
24:37So I made a fast pass.
24:40Even if the order is full, if you buy a fast pass for 2,000 yen, you can eat it right away without lining up.
24:47I'm going to have a parade later.
24:52People who come from far away say that it doesn't matter.
24:56I'm going to make good use of my time, and I'm going to make a lot of money.
25:00I think it's a win-win situation.
25:02Now, let's look at the back of Mr. Kiritani, who made a line-up.
25:07I found out when I became a line-up.
25:09I want to make ramen.
25:12What does this mean?
25:14This is what it means.
25:16I started out at a store called MITSUYA in Osaka.
25:19I opened one store, but it was busy.
25:22I had a disciple, so I opened two stores.
25:25I opened two stores, and I opened three stores.
25:27I was doing this, but I lost my place.
25:30I grew up with my disciple.
25:31I started to be able to do everything with my disciple.
25:33I didn't do anything.
25:34I was a clerk.
25:36It's an experience.
25:40It's not effective at all.
25:43I don't know what to say.
25:45When I first started making ramen, I wanted to win an award.
25:50You know Michelin?
25:52I wanted to be on the cover of a book.
25:54I didn't think that way.
25:56There are customers who love me so much.
25:59What am I doing?
26:01I wanted to take a position where I could face more customers.
26:06When I thought about it, I was in the place where I made ramen.
26:12I wanted to sell all the ramen I made to my customers.
26:15As a result, I decided to move to my wife's store.
26:20You opened four stores in Kirimen.
26:23Didn't you want to do that?
26:25I thought it would be better to reset everything.
26:29I have a 10-story store now.
26:32I was going to close it.
26:34Close all the stores?
26:36I was going to close all the stores and move.
26:40When I announced that I was going to close it, my friends asked me to do it.
26:46You can't lose this taste.
26:48Some customers asked me to leave only one store.
26:52I consulted with them.
26:54As a result, I started a new company.
26:57I left the 10-story store.
26:59I went to Kasai.
27:01I made ramen by myself.
27:04Why do you open three stores a week?
27:09I can make ramen by myself.
27:12I can make ramen by myself.
27:15I make a lot of ramen.
27:17I prepare a lot of ramen on holidays.
27:19On business days, I serve my customers.
27:22When I prepare a lot of ramen, I get tired.
27:26On business days, I serve my customers.
27:30On business days, I serve my customers.
27:32You want to be in a commercial.
27:34You want to make money.
27:36You want to marry a handsome man.
27:38You want to make your fans laugh.
27:41You love your fans.
27:44You remember the important things.
27:47I think that's a strong person.
27:49You didn't have such feelings when you were a comedian.
27:52I had that feeling.
27:54Sometimes you forget it.
27:57I had to be there.
28:00How do you feel?
28:02When I skated on the M1 Four Years Ago,
28:06I think that experience was a big one for me in my life.
28:13What was it?
28:148th place.
28:18I thought we were rehearsing.
28:21Really?
28:23It was a big turn of events.
28:26I wonder why it's so expensive.
28:30I think it would have cost a lot of money if it was a chain event.
28:34I think it would have been better if we had done it as it was.
28:37I didn't have time with my family for the last 10 years.
28:41Ramen, ramen, ramen, ramen.
28:43I have 7 children.
28:45They all grew up on firecrackers.
28:47The youngest is now 7 years old.
28:50Only the youngest is growing up well.
28:54I'm looking at it now.
28:57The older children didn't do anything.
29:02I went to learn baseball with my first-year elementary school student.
29:09I made time with my family the most important thing.
29:13When my children go to school or when I can do it seriously, I do ramen seriously.
29:21Is this happiness for you?
29:23That's right. Both are important.
29:25Ramen and family are important.
29:28I realized it because I left my family alone for 10 years.
29:32Even if you have money, you can't help it.
29:35I want to spend more time with my family.
29:37It's not all about money.
29:39You decide what happiness is.
29:42I live on my own.
29:45We are very similar.
29:50I don't want to be like that.
29:53I spend a lot of money.
29:56I like money, too.
29:58I understand.
30:00I understand.
30:02Fusunita City, Osaka.
30:06I found a long line from Ryokuchi Park Station.
30:11Many customers are waiting in line from the store to the store before 12 o'clock.
30:19There are many people waiting in line.
30:23I saw a lot of people waiting in line every day.
30:30I ran because I was told to line up.
30:33Today is the second time.
30:35I came here because I wanted to eat roshan again.
30:37I can't forget it.
30:39It's fluffy.
30:41It's like a two-step course of fluffy eggs.
30:44It's delicious.
30:47Fluffy eggs are addictive.
30:51What is it?
30:56Oyakodon.
30:58It looks delicious.
31:00Oyakodon in Kodo, which has two stores in Osaka.
31:05It won the gold medal for three consecutive years at the Domburi Grand Prix.
31:14There are five kinds of chicken to use.
31:16Chicken thigh, breast meat, back meat, and duck thigh and duck tsukune.
31:23It's not just a way to make use of the umami that comes out of each.
31:28Chicken uses its own fermentation.
31:32I sprinkle powder on the surface.
31:36I soak it in koji.
31:39I increase the umami.
31:41I make it while thinking about it.
31:45The sauce is aged soy sauce.
31:48I add the soup stock from the duck.
31:50I make it a deep taste.
31:52The eggs are selected red eggs.
31:55I make it fluffy with my own fire.
32:01It is a dish suitable for the name of the ultimate oyakodon.
32:07Matsudaira Ken and Hisaishi Joe came to eat.
32:17Oyakodon in Kodo, which is loved by many people.
32:20It is a specialty of the store that more than half of the customers order.
32:28I asked them to take a picture of the oyakodon.
32:34I would like you to take a picture of the soba.
32:44I will take a picture of the oyakodon first.
32:46After that, I will take a picture of the soba.
32:54They are taking a picture of the oyakodon.
32:57The soba is in the frame.
33:00I will listen to the story.
33:04This is 12 years ago.
33:07The president had a soba shop.
33:12I opened a soba shop.
33:16Is this a soba shop?
33:18This is a soba shop.
33:21This is a soba shop.
33:23Is this a soba shop?
33:26This is a soba shop.
33:29The owner's true feelings are revealed.
33:33I will listen to the story.
33:36I'm hungry.
33:38I use the soba powder that I buy.
33:41I use it every day.
33:45When you eat it with salt, you can feel the fragrant of the soba.
33:50This is a new product of KODO.
33:54This is a soba made by SOSAKU.
33:57This is like ramen.
33:59This is KODO GOLD.
34:01This is a seafood broth made with truffle oil.
34:08This is KODO BLACK.
34:11KODO BLACK is also good.
34:13This is a soba with a twist.
34:16This is a soba made with soy sauce.
34:22This is a soba that you can eat deliciously.
34:27This is a soba that you can eat deliciously.
34:32This is a soba that you can eat deliciously.
34:35I think I like this soba better.
34:42I don't like soba.
34:45I like this soba more.
34:49What is this place?
34:50This is a soba shop.
34:52I'm worried about the soba shop.
34:56I want you to eat more soba.
34:59I will check the back of the studio.
35:03Please eat OYAKODON and soba.
35:07Which do you eat first?
35:08I eat soba first.
35:12I eat OYAKODON first.
35:15This is delicious.
35:17What is this?
35:19This is very rich.
35:21This is delicious.
35:25This is very delicious.
35:29This has a basic taste.
35:32This has a luxurious taste of truffle oil.
35:36Thank you very much.
35:37This is very delicious.
35:40I eat OYAKODON.
35:42This egg is beautiful.
35:46This is a luxury.
35:47This is too big.
35:54This is delicious.
35:57This is delicious.
35:59This egg has a rich taste.
36:01This egg has a rich taste.
36:05This is not fishy.
36:09This is not fishy at all.
36:10This has a variety of ingredients.
36:13This is delicious no matter where you eat it.
36:15OYAKODON is more talented than OMOTEHARU.
36:22There is ROSHI of YASUE BAKUDAN.
36:25He is a right-handed person.
36:27When he was in junior high school, he had to participate in a math competition.
36:31He wrote it with his left hand because he didn't like it.
36:35It was a gold award.
36:38That's amazing.
36:41Is he that kind of person?
36:42Maybe he is that kind of person.
36:45I didn't realize it myself.
36:49I want you to eat SOSAKU SOBA.
36:53What does SOSAKU SOBA mean?
36:56We use seasonal ingredients to make about 30 types of soba noodles a year.
37:03SOSAKU SOBA is a new product.
37:05What is this?
37:07This is KODO KNUCKLE.
37:08This is a cold soba made from natto and walnuts.
37:10Is this the name of the soba?
37:12This is the name of the soba.
37:13Is this KODO KNUCKLE?
37:15Is this KODO KNUCKLE?
37:18This looks like French.
37:21This is SOSAKU SOBA.
37:24This is a sauce made from walnuts and natto.
37:31At first, I made it look like TSUKESOBA.
37:34But the color was too plain.
37:36I thought it would be a gorgeous soba.
37:39This is a product that was provided in the past.
37:43This is EBI SOBA.
37:45Is this a whole lobster?
37:47I boiled the lobster.
37:50This is a delicious soup that contains a lot of miso.
37:54I made this soba and ate it every year.
37:59This is KODO WHITE.
38:01This is a white scallop paitan.
38:03This is a white soup.
38:05This is a rare scallop tempura.
38:07This is a soba with a mushroom tempura.
38:11This is a soup with a strong taste of the seafood.
38:15This looks delicious.
38:17I feel a lot of pressure when I do a flash mob.
38:25I put too much effort into it.
38:29When I eat lunch, I can't eat it because it's delicious.
38:36This is KODO KNUCKLE.
38:39I feel a lot of pressure from the customers.
38:44When you want to eat soba, you have to say it.
38:47Are you crying?
38:50You must be crying.
38:52You are worried.
38:55Can you listen to me?
38:57What should I do to make you eat soba?
39:00It's simple.
39:02Is that okay?
39:04The uniform you are wearing is cool.
39:07It says KODO on it.
39:09It's a simple T-shirt.
39:11First of all, it's a soba.
39:13That's no good.
39:16It's KODO KNUCKLE.
39:19First of all, it's a soba.
39:21It's an inbound countermeasure.
39:23That's no good.
39:25Oyakodon is too strong.
39:29I made the yolk of the oyakodon blue.
39:33I see.
39:34Oyakodon is not good.
39:37I can't see the menu.
39:42It's too small.
39:45It's KODO KNUCKLE.
39:49It's KODO KNUCKLE.
39:51That's no good.
39:54You should change yourself so that oyakodon sells well.
40:01Why should I change my mind?
40:03It's your mind.
40:05It's a soba.
40:07The staff is interested in the food.
40:14The food looks delicious.
40:19The staff went to check the lunch menu.
40:24There is a famous Chinese restaurant in Fukushima.
40:29This is a famous dish made by Chef MORIMOTO, who has been cooking Chinese food for more than 30 years.
40:38He wants to taste it.
40:40There are more than 40 people in line before the opening of the restaurant.
40:46I'm told by the customers.
40:49Spicy food is addictive.
40:52If it's just spicy food, it's easy to get tired of it.
40:55If it's not delicious, it's hard to get tired of it.
40:59I'm trying my best.
41:03He has been cooking Chinese food for more than 10 years.
41:10First, boil the tofu in oil, soy sauce and salt.
41:14Boil the tofu in oil, soy sauce and salt.
41:15Boil the tofu in oil, soy sauce and salt.
41:18Boil the tofu in oil, soy sauce and salt.
41:22Fry the spices in oil.
41:29I can't do this at home.
41:32Add chicken soup and sake and simmer the tofu and spices.
41:39The important thing is this.
41:41Homemade meat miso.
41:43Add this and heat it up.
41:46Check the timing when the deliciousness reaches the top.
41:52Do many customers order Mapo tofu?
41:55Yes, there are many customers.
41:56I think it's the most popular food.
41:59The white leek is delicious.
42:03The green leek is delicious.
42:05I add water-soluble starch to thicken the soup.
42:08I add water-soluble starch to thicken the soup.
42:10I add sesame oil.
42:13I add homemade chili oil.
42:14I add sesame oil.
42:16I put a lot of flavor and richness in this.
42:21I can't do this at home.
42:25Mapo tofu was completed at the speed of the camera.
42:31He is a professional cook.
42:35Mapo tofu in this color is delicious.
42:39Mapo tofu is a balanced dish.
42:43If the balance is bad, it's not delicious.
42:48If the balance is good, it's delicious.
42:53He is not only good at Mapo tofu.
42:56He is also good at Chinese-style sashimi.
43:04I'm looking forward to the taste of Chinese cuisine.
43:10He sets up a camera and takes a break.
43:15The staff is cooking.
43:20The staff is cooking.
43:23I eat this.
43:27It looks delicious.
43:33It's hot.
43:36He is a professional cook.
43:40He is not only good at Mapo tofu.
43:44He is also good at Chinese cuisine.
43:49He sets up a camera and takes a break.
43:53The staff is cooking.
43:57I eat this.
44:00It looks delicious.
44:04It's hot.
44:11What are you eating?
44:14This is a dish called Makanai.
44:16This is a dish called Makanai.
44:21This is a dish called Makanai.
44:26This is a dish called Makanai.
44:32He stir-fries shrimp and enoki mushrooms.
44:38He puts miso on Mapo tofu.
44:43He puts miso on Mapo tofu.
44:56Do you always cook like this?
45:00Yes, I cook every day.
45:04I cook Makanai every day.
45:08I cook Makanai every day.
45:11I cook Makanai every day.
45:16I cook Makanai every day.
45:21Makanai is delicious.
45:26He checks the menu of Makanai.
45:31He takes a break.
45:38He eats soba noodles.
45:43He eats soba noodles.
45:49I eat soba noodles.
45:55He eats soba noodles.
46:00He eats Makanai.
46:05I eat soba noodles.
46:08I'm happy.
46:11I'm sorry.
46:13What are you eating?
46:16I eat TENTOJI-DON.
46:19He eats TENTOJI-DON.
46:22He is good at making eggs.
46:27He is good at making TENTOJI-DON.
46:31He makes TENTOJI-DON.
46:36He makes TENTOJI-DON.
46:42He makes TENTOJI-DON.
46:48This is MAKANAI's original menu.
46:53This is MAKANAI's original menu.
46:57When I'm busy, I make TENTOJI-DON.
47:04When I'm busy, I make TENTOJI-DON.
47:11He is good at making TENTOJI-DON.
47:16He is good at making TENTOJI-DON.
47:21He is a genius.
47:24This is MAKANAI's original menu.
47:27This is MAKANAI's original menu.
47:32This is OIL's TAMAGO-TOJI-ANKAKE-GOHAN.
47:36This is available from January 20th to February 25th.
47:43This is KAMOTO KAMOSHI KODO's TENTOJI-DON.
47:46This is available from January 19th to February 20th.
47:50This is available for five meals a day.
47:53Five meals?
47:55I don't have soba.
47:57I have more soba.