ウラマヨ！2025年1月18日 #728 新店＆カリスマ大集合！行列グルメSP
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
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.
03:36This is the most anticipated ramen.
03:41This is the most anticipated ramen.
03:44This is the ultimate omelette bowl.
03:49This is a delicious meal.
03:55This is a big gathering of Shinken and charisma.
03:58URAMAYO LINE RESTAURANT.
04:03Look at the back of the line.
04:09URAMAYO LINE RESTAURANT.
04:13Do you line up?
04:15I like to line up.
04:19My husband is a manly man.
04:25If there is no one to line up with me, I can't line up.
04:31Men don't want to line up.
04:36Some people line up in order.
04:42There is only one way to deal with this.
04:45I'm scared because I'm trying to be careful alone.
04:48If you have two friends, you can be careful with two people.
04:52If you have two friends, you can be careful with two people.
04:57Can I say something?
04:59We all line up.
05:03You are wrong as a person.
05:05Talk to me.
05:07You are honest.
05:10You guys have been doing this for a long time.
05:14Can you say that?
05:16Talk to me.
05:18I'm scared.
05:21This is the menu.
05:25The world's first chef in Kobe.
05:28HONYARARAPAN.
05:31First of all, 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?
05:52That is bread.
05:58This is MARIAGE DE FARINE.
06:01This is a bakery shop run by the world's third-ranked baker.
06:05This is a bakery shop run by the world's third-ranked baker.
06:08This is a bread made with milk from Kawajishima.
06:11This is a melon bread made with a rough dough.
06:15This is a French-style sandwich with a soft-boiled egg and bacon.
06:20This is a popular sweet.
06:22There are about 80 types of menus.
06:26This was opened in November.
06:28On the first day, about 200 people lined up.
06:33This building has a shop.
06:36This is an elementary school.
06:40In this building, there are stairs and stained glass from elementary school.
06:46This is a gym.
06:50This is an elementary school.
06:54There are cafes and restaurants in Kobe.
06:59This is a chocolate shop run by the world's third-ranked baker.
07:06This is a chocolate shop run by the world's third-ranked baker.
07:10This is a chocolate shop run by the world's third-ranked baker.
07:13This is a limited chocolate shop run by the world's third-ranked baker.
07:19I was nervous before the opening.
07:24I'm glad to meet many people.
07:27I'm glad to meet many people.
07:31I'm glad to meet many people.
07:37I want to go to this school someday.
07:41This is a bakery run by the world's third-ranked baker.
07:47This is a bakery run by the world's third-ranked baker.
07:53This is a bakery run by the world's third-ranked baker.
08:00We aim to make bread that you can eat every day.
08:05We make four kinds of flour.
08:08We use local ingredients.
08:12We make bread that you can eat and think it's delicious.
08:18We make bread that you can eat and think it's delicious.
08:21We pursue the ideal bread.
08:23We pursue the ideal bread.
08:29Among the fans who are particular about bread, we will introduce two signs.
08:33Among the fans who are particular about bread, we will introduce two signs.
08:34First, the most confident of the third-ranked baker in the world.
08:39I recommend croissant.
08:41We mature it for three days.
08:46You can feel the aroma of flour and butter.
08:54There is no egg in the dough.
08:57There is no egg in the dough.
09:00It's crispy on the outside and chewy on the inside.
09:04It's crispy on the outside and chewy on the inside.
09:06Next is the most popular bread.
09:10This is curry bread.
09:14This is a stick-shaped bread that is easy to eat.
09:19This is a popular product that sells about 240 pieces a day.
09:23I think most customers buy it.
09:28This is also a long-term maturation of the dough.
09:31It's delicious even if it cools down.
09:35It's delicious even if it cools down.
09:37Curry is also particular about curry.
09:40First, we saute the onions.
09:45By doing so, you can feel the depth of the taste.
09:48By doing so, you can feel the depth of the taste.
09:50I think that's the feature.
09:52I also use good ingredients such as horse mackerel and beef.
09:58It's a product that makes you want to eat curry again.
10:05Croissant and curry bread are famous in Kobe.
10:09Please enjoy it in the studio.
10:13I didn't think there were two.
10:16It's a glossy croissant.
10:18Recently, there are many glossy croissants.
10:20Don't look at me like a clown.
10:28It smells good.
10:32It's a combination of wheat and butter.
10:34The butter melts in my mouth.
10:37It's soft and moist.
10:40What is this?
10:41I can't feel the taste of food around my throat.
10:48What does that mean?
10:50I can't feel the taste of food around my throat.
10:54I can feel the taste of food around my tongue and teeth.
10:57I can't feel the taste of food around my throat.
11:02Can I eat curry bread?
11:04Do you like it?
11:07I like it.
11:08It's delicious.
11:09The dough is like rice cake.
11:14It's delicious.
11:15I've never had curry bread with this texture.
11:17It's more delicious than curry.
11:20Is the bread really sweet?
11:22Yes, the dough is sweet and the curry is spicy.
11:26It goes well with curry bread.
11:28It's a curry bread made with care.
11:31How about the other side?
11:33Curry bread is so popular that...
11:37Gekiuma Ramen, which is said to be an illusion, also appears.
11:42It's delicious.
11:43It's delicious.
11:44It's amazing.
11:45I was surprised.
11:50The other side of the curry bread, which sells 240 pieces a day, is...
11:57Curry bread is so popular that retort curry is also on sale.
12:02The curry bread is sprinkled with rice.
12:06The curry bread is made by boiling onions and other ingredients for about three hours.
12:16The curry bread was originally developed for curry bread.
12:19The curry bread is well received by customers and is now on sale as a retort curry.
12:24Curry bread can be purchased at 7 stores in Kobe, including Kitano Nosta.
12:29The curry bread is sold more than 4,000 times a year.
12:33Nakanishi, who is the third most popular bread in the world, is passionate about developing products.
12:41Is Nakanishi the third most popular bread in the world?
12:44Yes, he is a passionate person.
12:47He doesn't allow compromise.
12:50Sometimes he overbakes the bread.
12:52Sometimes he turns the dough too much.
12:55He changes from time to time.
12:59Tomita, do you feel a sense of tension when you talk to Nakanishi?
13:03Yes, he has an aura.
13:06He is a person who has a limited amount of time.
13:09He is very quick-witted and quick-witted.
13:12I feel like I'm going to lose weight.
13:17He works from 2 a.m. to 3 a.m. every morning.
13:21He practices every day until late at night.
13:272 a.m. to 3 a.m.?
13:28Yes, in the morning.
13:29He works from 2 a.m. to 3 a.m. and practices until late at night?
13:33Yes, he does.
13:34He doesn't sleep.
13:36He seems to be playing a little.
13:40He seems to be playing bread.
13:43He seems to be playing bread.
13:48He is not only good-looking.
13:52He doesn't play with you?
13:54He only thinks about bread 365 days a year.
13:58That's amazing.
14:01Osaka 13.
14:03He found a queue in the alleyway.
14:13There are 12 people in the queue at lunch time.
14:16They have to wait for more than an hour.
14:21Where are you from?
14:23I'm from Toyama.
14:25I've been curious about you for a while.
14:27I'm from Shimane.
14:29Shimane?
14:30I ate at your restaurant last time.
14:31I couldn't forget you.
14:33I heard that you are a new designer.
14:39I came to eat Kiritama.
14:41I came to eat Kiritama.
14:43Kiritama?
14:44It's very delicious.
14:46Kiritama?
14:49He came all the way from Tokyo to eat a new design of Kiritama.
14:55Here it is.
15:00It's simple.
15:03On top of the special salt sauce,
15:07cold noodles,
15:09and raw eggs.
15:12Mix them together.
15:15To put it simply, it's a ramen that looks like an egg on rice.
15:19That's Kiritama.
15:24It's not like pork bone or miso.
15:27It's soft and easy to eat.
15:31The noodles are delicious.
15:33It's one of the best ramen I've ever eaten.
15:35It's one of the best ramen I've ever eaten.
15:39Kiritama, which has a store in Juso,
15:42is a ramen shop that is famous for its delicious noodles.
15:50The famous tonkotsu-based noodles were popular 7 years ago.
15:56Kiritama is one of the most popular ramen shops in Japan.
16:00Kiritama, which was developed 2 years ago,
16:03became a hit there.
16:10Beautiful noodles and raw eggs.
16:13The visual is SNS.
16:16It's a big line.
16:19I can't imagine it.
16:22Who is the genius who created such a big hit?
16:26Let's ask the manager of Juso.
16:29The founder, Mr. Kiritani.
16:32Where does Mr. Kiritani work now?
16:36He works in Kasai City, Hyogo Prefecture.
16:39Mr. Kiritani created a big hit one after another.
16:44In 7 years, he expanded to 3 stores in Kansai.
16:48Where is it?
16:51However, he suddenly closed 2 stores.
16:54The store in Juso went bankrupt.
16:57It went bankrupt.
17:00What happened?
17:02Let's go to Kasai City.
17:06Kasai City is located in the southwest of Hyogo Prefecture.
17:09It is a rural town with a population of about 40,000.
17:16Hello.
17:18Are you Mr. Kiritani?
17:20Yes, I am.
17:23This is Mr. Naoyuki Kiritani, the charisma of ramen.
17:27He is picking up green onions in the field.
17:32Is he living in the countryside?
17:40I grow green onions in a ramen shop.
17:45You look young.
17:46Do you still run a ramen shop?
17:48Yes, I do.
17:50The charisma of ramen has changed the stage from Osaka to Kasai.
17:58The new brand is Ramen Dream Kirimen.
18:05This is also a strong brand that is as good as Juso.
18:09Thank you for the meal.
18:14Kiritama is also popular as a specialty dish.
18:18However, the most popular dish is Kasai Happy Ramen.
18:26It is a fish-flavored soy sauce based on chicken.
18:29It looks like Chinese noodles.
18:31It is a thin noodle.
18:33It is simple and light, but it has a balance of umami.
18:39I want people to eat my favorite ramen.
18:42This is Banshuu.
18:45I use ingredients from Banshuu, such as soy sauce and chicken from Banshuu.
18:53This shop is open only on Mondays and Wednesdays.
18:58It is limited to 50 people per day.
19:00They don't line up in a row, but write their names in order.
19:06Therefore, people who come early come to write their names the day before.
19:10It is said to be the most popular ramen in Osaka.
19:16However, there is a big question.
19:21Why is the charisma of ramen, which opened three stores in Osaka, resumed in Kasai?
19:32It wasn't interesting.
19:34There were too many students.
19:37I didn't have anything to do.
19:39I was like a manager.
19:41I wanted to make my own ramen on the spot.
19:46It's not good to have a lot of students.
19:51In order to make his new dream come true,
19:54Mr. Kiritani closed two stores after the graduation of his students.
19:59He left it to an acquaintance who told him that he wanted to open a shop.
20:05He reset his success so far and moved to Kasai with his family.
20:10He started a ramen shop with his wife.
20:16Thank you very much.
20:21I wanted to open a small shop with my wife.
20:25I decided to open a ramen shop with my wife.
20:30What do you think when you come to a ramen shop in Kasai?
20:34It's hard.
20:37I think it's a lie.
20:40I think it's a lie.
20:43I won't give up.
20:46You two are running a ramen shop.
20:48Do you quarrel with each other?
20:50We don't quarrel.
20:52We don't quarrel.
20:53We don't quarrel.
20:54We don't quarrel.
20:56He moved to a new community with his family.
21:02He rented a field and grew vegetables with the local people.
21:08He held an event in the parking lot of the shop.
21:13He had a new happiness that he didn't feel when he was busy in Osaka.
21:19What do you think when you come to a ramen shop in Kasai?
21:23I like money.
21:25But I think there are more fun things than money.
21:29I'm very happy now.
21:31I'm non-stress.
21:36We've prepared the most popular ramen, HAPPY RAMEN, for you.
21:42Please enjoy it.
21:45I wanted to eat Kiritama a little.
21:49But it smells great.
21:55What is this?
21:56It's delicious.
21:57It's delicious.
21:58It's amazing.
21:59It's delicious.
22:01I was surprised.
22:03Mr. Kiritama.
22:04I'm sorry to say something strange.
22:06It's delicious.
22:07The soup is amazing.
22:09It's too deep.
22:11You have grown three levels.
22:16Thin noodles and spicy soup.
22:19It's delicious.
22:20It's so delicious.
22:21It's so delicious that I think I can throw away the rice in my life.
22:26It's a ramen that doesn't change.
22:30HAPPY RAMEN is far away, so it's impossible to use the local ramen.
22:35HAPPY RAMEN is the best.
22:37Thank you very much.
22:38It's very delicious.
22:40It's amazing.
22:41I was shocked when I ate KIRIMEN.
22:43It's a good ramen for work.
22:45I looked up KIRITANI on the Internet.
22:49I read a lot of articles about why I quit the restaurant.
22:53You read a lot, didn't you?
22:55I went to the restaurant in KASAI.
22:56You moved from a popular restaurant to KASAI and opened.
23:02How was it on the first day?
23:04Customers from Osaka came.
23:08The restaurant was open for three hours from 11 a.m. to 2 p.m.
23:11The last customer arrived at 18.30 p.m.
23:16It took more than four hours.
23:17About 200 customers came.
23:19I came to eat lunch, but it was dinner.
23:22I thought I shouldn't do that.
23:24The restaurant was open from 2 p.m. to 3 p.m.
23:27It was about 4 p.m.
23:30There was a lot of talk about RAMEN 2.
23:32KIRITANI, are you going to quit?
23:35I gathered information.
23:37KIRITANI wanted to study his own ramen.
23:41He wanted to do it at his own pace.
23:44When I heard that the restaurant was open, everyone went.
23:48I want to hear from the person in question.
23:50Is there such a person?
23:53I read a lot of articles.
23:55The person in question is here, and I'm interviewing him.
24:00That's amazing.
24:02Some people came to write their names on the day before.
24:05Can't you eat it on the day of the event?
24:07Even if it's full, there are 20 or 30 people.
24:13Do you want to eat it on the day before the event?
24:16That's right.
24:17It depends on the area.
24:19I want people in the neighborhood to come and eat.
24:22I want people to come and eat from home.
24:24People from far away will come and line up.
24:28It's not a countermeasure.
24:30There was a person who came from Tokyo.
24:34He couldn't eat it because it was full.
24:36So I made a fast pass.
24:40Even if it's full, you can eat it for 2,000 yen.
24:46Is that a parade?
24:52People from far away will say it's okay.
24:55You can use your time effectively.
24:57I can make a lot of money.
24:59I think it's a win-win situation.
25:01Let's look at the behind-the-scenes of the line-up.
25:07I know it's a line-up.
25:09I want to make ramen.
25:11Is that what you mean?
25:13That's what I mean.
25:15At first, I went to 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.
25:27After all, there was no place for me anywhere.
25:30You have a disciple.
25:31I have a disciple.
25:33I didn't do anything.
25:34It's a business trip.
25:36It's such an experience.
25:40It doesn't work at all.
25:46At first, when I started ramen, I wanted to take a show.
25:50For example, Michelin.
25:52I wanted to be on the cover of a book.
25:54Rather than that, there 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 wanted to make all the ramen I made myself.
26:13As a result, I decided to move to my wife.
26:19You opened the fourth store in KIRIMEN.
26:22Didn't you want to open it?
26:24I thought it would be better to reset everything.
26:28At first, I was going to close the store in JUSO.
26:33All the stores?
26:34I was going to close all the stores and move.
26:38After I announced that I would close the store, my friends said,
26:43Can you let me do this?
26:46You can't lose this taste.
26:48My wife asked me to leave a store.
26:51I consulted with my wife.
26:53I started a new company.
26:56I left JUSO.
26:58I went to KASAI.
27:00I made ramen by myself.
27:04Why do you have three days a week?
27:07I can make as many ramen as I want.
27:14I work hard on the day off.
27:17I work hard on the day of business.
27:21I get tired when I work on business.
27:25When I work on business, I focus on customers.
27:29When I work on business, I focus on ramen.
27:31I want to be in a commercial.
27:34I want to make money.
27:35I want to marry a handsome man.
27:38I want to make my fans smile.
27:42I want to be loved by my fans.
27:44I want to remember important things.
27:47I think people who do that are strong.
27:50I didn't feel that way when I was in AKB.
27:53There was.
27:55There are times when you forget.
27:58I thought I had to be there.
28:01What do you think?
28:02When I skated in M1 4 years ago,
28:05I made ramen by myself.
28:08I had a lot of experience.
28:13What was it?
28:158th place.
28:18I thought it was a rehearsal.
28:23It was a big weather.
28:26Why do you have so much money?
28:30If you had a chain store, you would have a lot of money.
28:34I wish I had a chain store.
28:37I didn't have time with my family for 10 years.
28:40Ramen, ramen, ramen, ramen.
28:42I have 7 children.
28:44I raised them in a hotel.
28:46The youngest is 7 years old.
28:49Only the youngest is growing well.
28:54I'm looking at it now.
28:56I didn't do anything for my older children.
29:02I went to learn baseball with my first-year elementary school student.
29:09I made time with my family number one.
29:13When my children go to school, I make ramen seriously.
29:21Is this happiness for you?
29:23Both are important.
29:25Ramen and family are important.
29:28I was neglecting my family for 10 years.
29:32Even if you have money, you can't help it.
29:35I have more time with my family.
29:37It's not just about money.
29:39You decide what happiness is.
29:42I live on my own.
29:45I understand.
29:46It's very resonant.
29:50I don't want to be like that.
29:54I spend a lot of money.
29:56I also like alcohol.
29:58I understand.
30:00I understand everything.
30:02Suita City, Osaka.
30:06There is a long line from Ryokuchi Park Station.
30:11Many customers are waiting for their favorite food from outside the store to the store before noon.
30:19There is a long line from Ryokuchi Park Station to the store before noon.
30:23There is a long line from Ryokuchi Park Station to the store before noon.
30:30I ran because I was told that there was a long line.
30:33This is the second time.
30:35I came here because I wanted to eat lotion again.
30:37I can't forget this.
30:39It's fluffy.
30:41It's like a two-step course for children.
30:44It's delicious.
30:47Fluffy eggs are addictive.
30:51What is it?
30:56Oyako-don.
30:58It looks delicious.
31:00Oyako-don 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, chicken breast, and duck thigh.
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 make it more delicious.
31:41I make it while thinking about it.
31:46The sauce is aged soy sauce.
31:48I add the soup stock from the duck.
31:50I make it a deep taste.
31:53The eggs are fresh red eggs.
31:55I make it fluffy with my own fire.
32:01It is a dish suitable for the name of the ultimate oyako-don.
32:07Matsudaira Ken and Hisaishi Joe came to eat.
32:17Oyako-don is loved by people.
32:21It is a specialty of the store that more than half of the customers order.
32:28I asked them to take a picture of the oyako-don.
32:34I would like you to take a picture of the soba.
32:44I will take a picture of the oyako-don first.
32:46After that, I will take a picture of the soba.
32:54I am taking a picture of the oyako-don.
32:57The soba is in the frame.
33:00I will listen to the story.
33:04This is 12 years ago.
33:08The 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.
33:29This is a soba shop.
33:33I will listen to the story.
33:37This is a soba shop.
33:39This is a soba shop.
33:43I order soba now.
33:49If you add salt and eat it, you can feel the fragrance of the soba.
33:54This is KODO's new product, which is good.
34:01This is a taste made of seabass and curry.
34:08This is KODO GOLD, a food made of spices.
34:10The best soba in the world is Kodoburaku.
34:14It's a soba with a twist.
34:16We use tamari soy sauce, which is common in Hakko's cuisine.
34:22And we also suggest new soba that are best served with duck and soba.
34:32I see, the duck and soba are good.
34:35But...
34:36I feel like Oyakodon is a little better than Oyakodon.
34:42I don't think it's because we don't have soba.
34:46It's just that Oyakodon is a little out of style.
34:50What is this place?
34:51It's a soba shop.
34:53The soba shop is struggling with Oyakodon.
34:57We want them to eat more soba.
34:59Let's take a look behind the scenes in the studio.
35:04Now, please enjoy Oyakodon and soba.
35:08Which one should I eat first?
35:09Let's start with the soba.
35:13If you don't like it, let's start with Oyakodon.
35:15It's delicious.
35:18What is this?
35:20It's very rich.
35:21It's delicious.
35:23Thank you very much.
35:25It's delicious.
35:29It has a basic taste, but it has a luxurious taste of truffle oil.
35:37Thank you very much.
35:38It's so delicious that it doesn't make sense to order more.
35:40Now, let's eat Oyakodon.
35:43The egg is beautiful.
35:47It's luxurious.
35:47I wonder if I put too much impact on this.
35:55It's delicious.
35:58It's delicious.
35:59The egg is also very rich.
36:01It doesn't have a strong smell.
36:05It's a little fishy when eaten raw.
36:09It's not fishy at all.
36:10It's delicious no matter where you eat it.
36:16That's why Oyakodon is more talented than Omoteharu.
36:23For example, YASUEBAKUDAN's ROSHI.
36:26He is a right-handed person.
36:27When he was in junior high school, he had to participate in a competition.
36:31He wrote it with his left hand because he didn't like it.
36:36It was a gold prize.
36:39That's amazing.
36:42Is he that kind of person?
36:44Maybe.
36:45I didn't notice it myself.
36:50I want you to eat SOSAKUSOBA.
36:54What does SOSAKUSOBA mean?
36:56We use seasonal ingredients to make about 30 types of soba noodles a year.
37:03SOSAKUSOBA is a new product.
37:06What is this?
37:07KODONAKKURU is a cold soba made of natto and walnuts.
37:11Is this the name of the soba?
37:13KODONAKKURU?
37:16Is this KODONAKKURU?
37:19It's like French.
37:21It's a soba restaurant.
37:24I put walnuts and natto sauce on it.
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.
37:40This is what I used to provide.
37:43This is EBI SOBA.
37:46Is this EBI SOBA?
37:48I boiled EBI SOBA.
37:50I made a delicious soup with a lot of miso.
37:55I made this soba and ate it at the end of the year.
38:00This is KODO WHITE.
38:02This is a pure white scallop pie.
38:04This is a white soup.
38:06This is a rare scallop tempura.
38:09This is a soba with mushroom tempura.
38:11This is a soup with a strong taste of seafood.
38:15This looks delicious.
38:17I feel a lot of pressure when I get a flash mob proposal.
38:25I put too much effort into it.
38:30When I eat lunch, I feel a lot of pressure.
38:34I want to eat delicious food.
38:36This is KODONAKKURU.
38:39I feel a lot of pressure from the customers.
38:44I say this when I want to eat soba.
38:48You are crying, YOSHIDA-SAN.
38:50You are crying because you want to eat soba.
38:52YOSHIDA-SAN is looking for soba.
38:54Can you listen to me?
38:57What should I do to make him eat soba?
39:01It's simple.
39:03Is that okay?
39:04The uniform you are wearing is also cool.
39:08It says KODO on it.
39:10You should wear a T-shirt and eat soba first.
39:13You shouldn't do that.
39:17This is KODONAKKURU.
39:20You shouldn't eat soba first.
39:22This is an inbound countermeasure.
39:25Oyakodon is too strong.
39:30I make the yolk of the oyakodon blue.
39:32That's disgusting.
39:35You shouldn't eat oyakodon.
39:38I change the menu so that I can't see oyakodon.
39:43You make it smaller.
39:46You can't call it KODONAKKURU.
39:50This is KODONAKKURU.
39:52There is no KODONAKKURU.
39:56You should change yourself so that oyakodon sells well.
40:02Why do you change your mind?
40:04I change my mind.
40:06This is soba.
40:08The staff were interested in the gourmet food of the restaurant.
40:16The food of the restaurant looks very delicious.
40:20The staff went to the restaurant.
40:25This is OIL, a famous Chinese restaurant in FUKUSHIMA, OSAKA.
40:29This is tofu made by Chef MORIMOTO.
40:38He wants to taste this.
40:41There are more than 40 people in line before the store opens.
40:46I'm addicted to spicy food.
40:52I'm addicted to spicy food.
40:55I'm addicted to spicy food.
40:59I'm addicted to spicy food.
41:03This is MABOU TOFU.
41:07This is MABOU TOFU.
41:10First, boil the tofu in oil, soy sauce, and salt.
41:15By doing this, not only does it prevent the meat from crumbling, but it also adds flavor to the tofu.
41:22Next, fry the spices such as red pepper and doubanjiang.
41:30I can't do this at home.
41:33Add chicken broth and sake to boil the tofu and spices.
41:39And the important thing is this.
41:42This is homemade miso.
41:44Add this and heat it up.
41:47The timing for the deliciousness to reach the top is important.
41:53Are you all MABOU TOFU?
41:56This is MABOU TOFU.
42:00This is white onion.
42:04This is green onion.
42:06This is water-soluble potato starch.
42:09This is sesame oil.
42:14This is homemade chili oil.
42:15This is sweet.
42:17This is not spicy.
42:19I focus on aroma and flavor.
42:21When this is done, I'll close the store.
42:24This is MABOU TOFU, which was completed at the speed of the camera.
42:31This is a professional cooking that does not miss the deliciousness.
42:35This color of MABOU TOFU is absolutely delicious.
42:39MABOU TOFU is a balanced dish.
42:44If the balance is not good, it is not delicious.
42:48When everything is balanced, it's delicious.
42:54MABOU TOFU is not only rich in flavor.
42:57This is a Chinese-style sashimi.
43:00This is a delicate dish.
43:05I'm curious about the taste of this dish.
43:11I set up the camera there and took a break.
43:16A staff member brought food.
43:24ITADAKIMASU.
43:27This looks delicious.
43:33This is very delicious.
43:37What is the taste of the restaurant where the camera was taken?
43:41This is MABOU TOFU, which was completed at the speed of the camera.
43:45I set up the camera there and took a break.
43:49A staff member brought food.
43:57ITADAKIMASU.
44:01This looks delicious.
44:05This is very delicious.
44:11Excuse me.
44:13What are you eating?
44:14This is MAKANAI.
44:15What kind of dish is this?
44:17This is a dish of shrimp, eggs, and rice.
44:21This is a dish of shrimp, eggs, and rice.
44:33This is a dish of chicken soup.
44:35This is a dish of shrimp and enoki mushrooms.
44:39This is MAKANAI.
44:44This is a special MAKANAI.
44:57Is this a traditional dish?
45:00That's right.
45:02This is a special MAKANAI.
45:04If you don't make delicious MAKANAI, you can't make delicious food.
45:16That's why I make MAKANAI.
45:22MAKANAI is delicious.
45:27This time, we looked at another MAKANAI dish.
45:31This is KODO.
45:38This is KODO.
45:43This is SOBA.
45:56This is URADE.
46:01The staff eat MAKANAI while the shrimp is resting.
46:06What is this?
46:07This is SOBA.
46:09Why do you say that?
46:12Excuse me.
46:14What are you eating?
46:17This is TENTOJI-DON.
46:19KODO's MAKANAI is TENTOJI-DON.
46:23His talent is making eggs.
46:28His talent is making eggs.
46:32This is TENPURA.
46:36This is TENPURA of seasonal vegetables.
46:42This is TENPURA of egg.
46:49This is an original dish.
46:54This is delicious.
46:56Is it always so luxurious?
46:58When I'm busy, I make TENTOJI-DON.
47:05I make TENTOJI-DON to make MAKANAI.
47:09I buy ingredients for TENTOJI-DON.
47:11I want to eat TENTOJI-DON.
47:12He said that his talent is making eggs.
47:16I happened to choose TENTOJI-DON.
47:21He is a genius.
47:25This is MAKANAI.
47:28This is a limited time menu.
47:33This is a limited time menu.
47:44This is TENTOJI-DON.
47:47This is TENTOJI-DON from January 19th to the end of February.
47:51You can eat five meals a day for lunch.
47:54Five meals?
47:56I can't eat soba again.
47:58I have more soba.