吉田類の酒場放浪記 2025年1月20日 拝島「鳥よし」
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TVTranscript
00:00To a sacred place called the Sakaba.
00:07Seeking sake,
00:09Seeking fish,
00:11Wandering.
00:13Rui Yoshida's Sakaba Horouki
00:24I'm Rui Yoshida.
00:26I'm here at Haijima station.
00:30I took the Ome line.
00:35But,
00:36this blue sky,
00:38it's wide, isn't it?
00:40I can see the mountains in front of me.
00:42It's Tokyo,
00:44but it's a very rich place with a lot of nature.
00:47But there's still the Showa era.
00:51I'm going to have a good time today.
00:56Let's go.
01:03Haijima station is a two-car, four-lane road.
01:07From here, you can go to Ome, Musashi,
01:10and Shinjuku without changing trains.
01:15One kilometer west of Haijima station,
01:18there's a storehouse where Akigawa and Tamagama meet.
01:22It's called Hishikawa Shuzo.
01:25It's a storehouse that's famous for Tamajiman.
01:30We used to make beer in the Meiji era.
01:35This is the beer pot we used at that time.
01:39After we withdrew from the beer business,
01:42we sold it to a neighbor.
01:45It's a precious piece of information
01:48that no one forgot about it
01:51and avoided being sold as iron in the Pacific War.
01:54It's a blessing in disguise.
01:57The beer making business, which withdrew in three years
02:00due to technical problems,
02:02was revived in 1988.
02:04You can taste it at a closed restaurant.
02:08It's been 144 years,
02:10and it's designated as a national cultural property.
02:13This building looks old.
02:17We're still working on it.
02:20We don't want to make it look old,
02:24but we want people to enjoy it as a daily drink.
02:29We want to use half of the rice we use
02:32to make a drink with a deep taste.
02:37It smells really good.
02:40Next to the Hon-gura,
02:42there's a bar where you can buy freshly brewed sake.
02:45It's nice.
02:47It sounds good.
02:49Craft beer has been revived after 100 years.
02:53This is it.
02:54They use good quality water.
02:56That's right.
02:59Japanese sake is famous for its delicious water.
03:02I'll start with the new sake, Arabashiri.
03:06I'm sorry. I almost spilled it.
03:09This is a happy mistake.
03:16When you first drink it,
03:18you can taste the umami.
03:20If you don't mind,
03:22this is a sake made with rice from Akiruno in Tokyo.
03:25It's called Yaegiku.
03:34This one is a bit sour.
03:37It makes me want to eat sashimi.
03:40It goes well with sashimi.
03:42It's easy to drink.
03:45It's a sweet drink.
03:47It's a dangerous sake.
03:50A dangerous sake.
03:52No, no.
03:53Tamajiman is a good sake that you won't get tired of drinking.
04:01It's close to the station.
04:04There are a lot of pubs here.
04:12I can see a shrine in the back.
04:17There are a lot of pubs here.
04:22If I can't say my name,
04:25I'll have to go inside.
04:27Let's go inside.
04:30Welcome.
04:31Good evening.
04:33Welcome.
04:34This way, please.
04:36There are a lot of people here.
04:40In the back of the pub,
04:42where snacks are lined up,
04:44Toriyoshi is a family-run pub
04:46that was founded 40 years ago
04:48by a master from Oita.
04:52What would you like to drink?
04:54What do you drink?
04:56We drink kabochu and Oita kabosu.
05:00I'll have a kabosu scotch.
05:03I'll have a kabosu scotch.
05:05I'll have a kabosu scotch.
05:08Toriyoshi's ice cubes are also attractive.
05:11Each order includes ice cubes
05:13and a special kabosu syrup made by his mother.
05:16We'll explain this later.
05:19Thank you for waiting.
05:21This is kabosu dashi sour.
05:26What's in it?
05:28This is a drink made by my mother.
05:32It's a kabosu drink.
05:35She makes it with sake.
05:37I see.
05:38Thank you for waiting.
05:40Cheers.
05:41Cheers.
05:45Cheers.
05:46Cheers.
05:47This is great.
05:51There are a lot of people here.
05:55It's a small pub.
05:58This place has a good atmosphere.
06:06When he explains kabosu syrup,
06:09he only uses kabosu.
06:11If you boil it for a long time,
06:13the sourness of kabosu will disappear
06:15and only the sweetness of nature will be condensed.
06:18This contains about three kabosu.
06:24It's good.
06:25Is it good?
06:26Thank you very much.
06:28I'm boiling it with all my heart.
06:30I see.
06:32Are you all a family?
06:35Do you have three daughters?
06:36Yes.
06:37My husband and I.
06:39This is how we do it.
06:41Isn't this great?
06:45Otoshi is a seasonal flavor.
06:48It's fluffy and has a subtle sweetness.
06:52Here.
06:54The soy sauce brings out the sweetness.
06:58I remember there was a snack bar here.
07:05A friend's wife was running this place.
07:10So I came to see her.
07:12It was close to the station.
07:14I thought it would be okay if it was close to the station.
07:19But I didn't think much about it.
07:22Was this a snack bar?
07:25No, it was a yakitori restaurant.
07:27I worked at the restaurant for about half a year.
07:32But there weren't many customers.
07:34I thought it wouldn't work.
07:37My name is Yoshihiro.
07:39So I changed my name to Toriyoshi.
07:42I couldn't eat there for three years.
07:46So I changed my name to Toriyoshi.
07:48Toriyoshi is a good name.
07:51Before that...
07:52I don't know if I should say that.
07:54That's right.
07:55I don't know if I should say that.
07:57I don't think you should say that.
07:59Do you serve both oden and yakitori?
08:01Yes, yakitori, oden, and mozuni.
08:05I'll have the mozuni.
08:08I'll have the mozuni.
08:09Okay.
08:11Here's the salted mozu.
08:13Wow, this is...
08:15It looks like a luxurious mozuni.
08:20I think this is the small intestine.
08:23All of them are large intestine.
08:25All of them are large intestine.
08:27Small intestine is hard, so large intestine is good.
08:30Large intestine is soft, so large intestine is good.
08:33He said small intestine earlier.
08:36I'll have the mozuni.
08:40The salted mozu has a strong umami.
08:43My master used to make salted mozu.
08:46So I've been making salted mozu for 40 years.
08:50Where is your master from?
08:52He's from Tachikawa.
08:54But he passed away.
08:57So I've been making it for 39 years.
09:01I've been making curry for about 80 years.
09:04After he passed away, he learned how to make yakitori from his master.
09:09This is a must-try dish here.
09:13Here you go.
09:16He orders a whole pig.
09:20I'll start with the liver.
09:22I'll start with the liver.
09:30This liver has a unique aroma.
09:35This sauce can go with anything.
09:38It's light.
09:40But it has a strong umami.
09:44Mr. Yoshida agrees.
09:47This kabosu is from Oita, isn't it?
09:51Yes.
09:53So you have Toriten, too.
09:55Yes, we do.
09:56I'll have that, too.
10:00Toriten is a specialty of Oita, where his master is from.
10:04Here you go.
10:06This is a carbonated version of kabosu.
10:08This is a raw kabosu with a sour taste, not syrup.
10:13It's crispy, but it's not as sour as I expected.
10:19Toriten is a specialty of Oita.
10:28It's soft.
10:32It goes well with the refreshing kabosu.
10:36The grated ponzu is good, too.
10:39Would you like to try it with kabosu pepper?
10:41Yes.
10:42If you add a little bit of kabosu pepper, the taste will change.
10:45But this is too much.
10:55This is too much.
10:59It should go well with this.
11:02I'm glad.
11:04It's a little spicy.
11:06Oden is popular in this season.
11:10The flavor of the soup stock made with bonito and kelp tickles the palate.
11:15It goes well with this dish.
11:19I'd like to eat this with the main dish.
11:30This is his second time to eat this.
11:33This is totally different.
11:35I can feel the spicy taste from my nose.
11:40Toriyoshi is a family-run restaurant.
11:44There is a snack bar in the back of the restaurant.
11:47The reason why many people come here is probably because of the atmosphere of the restaurant.
11:57Toriyoshi is really good.
12:02It's a family-run restaurant where many people from the neighborhood come together.
12:13I can hear the sound of karaoke.
12:16There is a lantern in the restaurant.
12:20It's a good place to get drunk.
12:24There are still many things to see.
12:32I feel like I'm going to have a snack on the way.
12:37I'm going to go there.
12:41See you later.
12:46Yoteyoshi.
12:48Kanno Mizuyoshi.
12:50Tamajiman.
12:53He has a back hair like a young man.