ちゃちゃ入れマンデー 2025年1月21日 #418 関西の地下街グルメ 徹底攻略SP
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Today's Chacha Element Day is in Osaka, Kobe, and Kyoto.
00:07Under the great city that Kansai is proud of,
00:11there is a...
00:13underground shopping street!
00:15The streets are lined up like a net,
00:19and because of the complexity,
00:21they are called dungeons!
00:24Even the locals get lost in the underground shopping street.
00:28In fact, it's a dungeon where you can find fashion,
00:30small items,
00:31gourmet food,
00:32and treasures!
00:35If you get lost while eating,
00:38and you come here,
00:39what do you get?
00:41I eat every day.
00:43I eat about 15 times a day.
00:45I eat anything.
00:47The underground shopping street is the best!
00:50The underground shopping street is the best!
00:52So this time,
00:53we're going to investigate the best gourmet food in the underground shopping street!
00:58You can't miss it!
01:00It's a signboard menu of a famous store!
01:04This is the best!
01:06It's a B-class gourmet food unique to the underground shopping street!
01:09Because it's a cold winter,
01:12a warm underground shopping street is the best!
01:18Chacha Element Day!
01:20The best gourmet food in the underground shopping street!
01:26First, we'll introduce the signboard menu of a famous store.
01:32The first one is the building in front of Osaka Station.
01:40In the middle of Osaka,
01:42in Umeda,
01:44from the first to the fourth floor,
01:46there are three buildings in front of Osaka Station.
01:52The underground shopping street has a retro atmosphere.
01:56There are about 600 stores.
01:58Anyway, it's cheap and delicious!
02:00It's a gourmet heaven!
02:04Among them, the third building in front of Osaka Station
02:07has a variety of new and famous stores.
02:10Not only salaried workers,
02:12but also many people come here every day.
02:16The second most popular store in the third building is...
02:21Nespa, a restaurant that was established in the 3rd year of the Showa era.
02:26My senior at work brought me here.
02:29I've been to Nespa for two weeks,
02:31but I've been here three times already.
02:33It's amazing that there are so many menus
02:35even though it's made by one person.
02:37There are a lot of ingredients,
02:39and it's cheap.
02:41All the dishes here are delicious.
02:45Among the more than 40 types of Western food,
02:48which are all exquisite and famous,
02:50the one that attracts customers the most is...
02:55Croquette.
02:56Croquette.
02:57Croquette is my favorite.
03:00The mysterious Osaka specialty, croquette.
03:03There are a lot of them.
03:07It's like a cream croquette.
03:10The inside is filled with cream,
03:12with shrimp and beef.
03:15There's a secret to the cream.
03:17It's a condensed milk version of Eva milk.
03:21That's the best part.
03:23You can feel the richness.
03:26The croquette that the first chef of Nespa came up with
03:31is a homemade white sauce based on taste.
03:35It's wrapped with shrimp and beef,
03:40dipped in bread crumbs,
03:42and deep-fried in lard.
03:49The flavor of the ingredients is enhanced,
03:51and the richness and umami of the lard are added.
03:57It's a traditional dish that you can eat as it is
03:59without any sauce.
04:02It's creamy and rich,
04:04but it's not tough at all.
04:06You won't get tired of eating it.
04:08It's delicious.
04:12For lunch,
04:13you can have soup and rice
04:15with the same ingredients.
04:17You can also have a drink.
04:21The outside is crispy,
04:23and the inside is soft.
04:25It's delicious.
04:26It's sticky.
04:29It's rice.
04:31It's delicious,
04:32so I want to eat it again.
04:34I'm very full,
04:35and I'm satisfied with the taste.
04:38I'm from Osaka,
04:40but I live in Miyazaki Prefecture.
04:42I came here for an interview
04:44to work at BANPAKU.
04:47My friend said it was delicious.
04:49It's really delicious.
04:51I feel like I haven't missed anything.
04:55The fourth chef, Mr. Yokochi,
04:57seems to be working hard
04:59to develop new dishes every day.
05:03I'm not a person who made croquettes.
05:06I don't want to lose to croquettes,
05:09so I want to make a dish that beats croquettes.
05:12I want to make a dish like
05:14a dish with napolitan sauce
05:16on top of a chicken rice.
05:18People will be addicted
05:20if they mix it and eat it.
05:23On top of the napolitan sauce,
05:25a dish topped with egg and pork cutlet
05:28is also very popular.
05:32The more people come to see this dish,
05:35the more famous it is.
05:38I like the red one.
05:40Other dishes are also popular.
05:44Dashi soy sauce mixed with raw egg
05:46and grated daikon radish
05:48are served on a freshly fried pork cutlet.
05:51What does it taste like?
05:53He makes customers enjoy
05:55with his unique ideas.
05:58A restaurant that keeps the tradition
06:00and continues to evolve.
06:02Why don't you go there once?
06:07Next is Namba Nannan.
06:11It's been a long time.
06:13It's been a long time.
06:14If you come here,
06:15you'll definitely eat a lot.
06:17Namba Nannan is the best!
06:20Namba Nannan is the most popular
06:22underground restaurant in history.
06:24It's a retro cafe.
06:26It's loved by all generations.
06:28What's the best menu?
06:30What's this?
06:32What's this?
06:34It's amazing!
06:35It looks delicious.
06:36This is the best.
06:40The best menu of the underground restaurant
06:43is Namba Nannan.
06:51Namba Nannan is located in Namba,
06:53a suburb of Osaka Minami.
06:59Namba Nannan was established
07:01as the first underground restaurant
07:03in Osaka in 1957.
07:07In 1974,
07:09Namba Nannan Town was completely renovated
07:12and loved by the people of Osaka for many years.
07:16In 2006,
07:18Namba Nannan was renovated
07:21and many famous gourmet restaurants
07:23have been established.
07:26It's like a garden.
07:28I remember going out to eat
07:30with my father when I was little.
07:33I used to go shopping
07:35in the basement of the restaurant.
07:37Namba Nannan Town is
07:39part of my history.
07:41It's been around since I was young.
07:44Today is the 6th year anniversary of Namba Nannan.
07:47I'm hungry.
07:48Let's eat first.
07:49Namba Nannan is the best!
07:53The best underground restaurant in Osaka
07:56is located in the basement of Namba Station
07:59in Osaka Metro Midosuji Line.
08:04Victoria Cafe
08:08It opened at the same time as Namba Underground Center
08:12and has been loved for more than 65 years.
08:15It's a pure cafe.
08:19Of course, you can enjoy a cup of coffee
08:21and have a good time in the morning.
08:24It's a pudding-style mode
08:26unique to a pure cafe.
08:28There are old-fashioned menus
08:30such as thick-baked egg sandwiches.
08:33From the elderly to the young,
08:35more than 500 people visit the cafe
08:37on a daily basis.
08:40I've been to other cafes,
08:42but Victoria Cafe is the most comfortable.
08:45I come here from 10 a.m.
08:47and have lunch from 11 p.m.
08:49and talk until 12 p.m.
08:52The atmosphere is very old-fashioned.
08:55I've been to many cafes,
08:58but I've never been to Starbucks.
09:03I'll calm down.
09:05Napolitan
09:07The signboard menu of Victoria Cafe is Napolitan.
09:13It's not just fried eggs,
09:15but also a voluminous meal
09:17with a stewed hamburger.
09:19It's a popular menu
09:21because you can eat 100 meals a day.
09:23Onions, bacon, mushrooms, ketchup,
09:27Worcestershire sauce, and butter
09:30are simple ingredients.
09:32The thick and chewy noodles
09:35make it a nostalgic Showa-style Napolitan.
09:38The hamburger I make every day
09:41has a lot of onions cut into large pieces.
09:45By stewing it,
09:46the sweetness of the demi-glace sauce is released.
09:51The demi-glace sauce is homemade,
09:53and the ingredients such as tomatoes and pineapples
09:56and red wine are added
09:58to give it a simple taste.
10:01Such a delicious stewed hamburger
10:04and the softness of the eggs
10:06are perfectly combined with Napolitan,
10:08giving it a sour taste.
10:12Recently, both ramen and pasta
10:15have become more and more new,
10:17so I think it's been a while
10:19since I've had the taste I had as a child.
10:22I don't eat Napolitan at other cafes,
10:27but when I come here,
10:29I definitely want to eat Napolitan.
10:31The hamburger is very juicy.
10:33It's very soft.
10:35I thought it wouldn't go well if it was hard,
10:37but it's soft, so it's easy to eat.
10:39I'm happy.
10:42Besides that,
10:43there's omelet rice and tonkatsu,
10:45and the famous Osaka restaurant
10:47that also uses
10:49homemade demi-glace sauce,
10:51Torco Rice, is also popular, but...
10:54I want to eat Dojima Roll.
10:58Wow!
10:59You can get Dojima Roll,
11:01a specialty of Kansai,
11:03in the restaurant.
11:05The owners are very close,
11:08so you can enjoy the collaboration
11:10between Shinise and popular restaurants.
11:14Victoria, the Shinise Cafe,
11:16is famous for the best underground shopping in Kansai.
11:19When you go to Nanba Nannan,
11:21please visit here.
11:24Next,
11:25the Center Plaza.
11:29It's chewy,
11:30and it's very delicious.
11:32I want to eat it.
11:33It's like Nagata's soul food.
11:36The price is reasonable, too.
11:38What's the underground food
11:40that Kobeko loves?
11:42I want to try this.
11:47The underground food is famous,
11:49and it's the signature menu.
11:52Next,
11:53the Center Plaza.
11:59From Hankyu Kobe Sannomiya Station,
12:01you can get access to
12:03the Center Plaza,
12:05the underground shopping street
12:07that represents Kobe.
12:09It's famous as a gourmet restaurant
12:11where cheap and delicious restaurants
12:13are crowded.
12:15If you get lost while eating,
12:17you can come here,
12:19and you can decide what you want to eat.
12:21Today,
12:23I came here to eat.
12:25I came down from there
12:27to eat.
12:29This area is the closest to the station,
12:31so it's convenient.
12:33You can choose
12:35what you want to eat today.
12:39This is the Nagata Honjo Prefecture,
12:41where you can meet many people
12:43at the Center Plaza.
12:45Nagata Honjo Prefecture
12:47This is the store of Kobe Nagata's
12:49soul food, Bokkake Yakisoba.
12:52Yes,
12:53Nagata Honjo Prefecture is
12:55a specialty store of Bokkake Yakisoba.
12:57It's good.
12:59I come here every time I come to Kobe.
13:01It's rich.
13:03That's a habit.
13:05I've been here for a long time,
13:07but I want to eat
13:09Nagata's soul food.
13:11It's chewy,
13:13so I like it.
13:15I told my daughter
13:17to come here again.
13:19She's already here.
13:23The line is always long
13:25during lunch time,
13:27and up to 400 people
13:29come here in a day.
13:31It's a very popular store.
13:33The most important thing
13:35is the Bokkake Yakisoba
13:37which is cooked for more than 2 hours
13:39every day.
13:41It's cooked on low heat
13:43to get rid of extra oil and scum.
13:45You can enjoy the chewy texture.
13:47It's very delicious.
13:51The pride of Bokkake Yakisoba
13:53is the home-made
13:55chubu-tomen.
13:57It's made of
13:59luxury domestic wheat,
14:01and it's made in the store.
14:03It's made with care
14:05to check the water temperature
14:07and powder condition every day
14:09before cooking.
14:11Add bonito flakes,
14:13tenkasu, and back fat
14:15to the home-made noodles,
14:17and add a lot of
14:19Bokkake Yakisoba.
14:21Mix it with
14:23the original sauce.
14:25After receiving the order,
14:27the live show
14:29in front of the customers
14:31is also very popular.
14:33The chewy noodles
14:35with sweet sauce
14:37and Bokkake Yakisoba
14:39is a famous menu
14:41that has been loved
14:43in Kobe for many years.
14:47It's very delicious.
14:49It's very unique.
14:51The sauce of Bokkake Yakisoba
14:53is different from the sauce of
14:55normal yakisoba,
14:57so it's very delicious.
14:59The noodles are thick,
15:01and it matches
15:03with the soft and sweet sauce.
15:06It's chewy.
15:08The sauce is good, too.
15:10The sauce is delicious,
15:12and the price is reasonable.
15:14It's good.
15:16And more than that,
15:18Mr. Kuroda's live show
15:20is very interesting.
15:22It's a little different.
15:24I'm going to kiss you.
15:26No, no.
15:28Don't do that.
15:30Don't do that.
15:33Another popular menu
15:35in Nagata Honjo Prefecture is
15:39Omelette with
15:42Bokkake Yakisoba
15:44and miso soba.
15:47The rich sauce and
15:49the taste of Bokkake
15:51and the softness of the egg
15:53make it very delicious.
15:56In addition,
15:58the omelette with
16:00miso soba and
16:02the sauce of
16:04Bokkake Yakisoba
16:06and the meat tofu
16:08with Bokkake Yakisoba
16:10go well with the alcohol.
16:14Nagata Honjo Prefecture
16:16offers the soul food of Kobe.
16:18When you go to
16:20Center Plaza,
16:22you must try it.
16:26This is a special program
16:28for Kobe fans.
16:30Let's welcome our guests.
16:32Junior Sasahara,
16:34Mr. Kanda,
16:36and Mr. Okada.
16:38Junior Sasahara,
16:40it's your second time here.
16:42Junior's show
16:44is held at Budokan.
16:46It will be held
16:48on March 11th.
16:52The battle will be held
16:54at Budokan.
16:56Why did you come here?
16:58You must be crazy.
17:02I'm not crazy.
17:04It's my dream.
17:06You're lying.
17:08You're lying.
17:10You're lying.
17:12Why did you speak
17:14in a low voice?
17:16You're noisy.
17:18You never
17:20went to Starbucks.
17:22You didn't listen to me.
17:24You didn't listen to me.
17:26You wanted to use it
17:28for your talk show.
17:30I heard that
17:32you have a talk show
17:34in Tokyo.
17:36How many years
17:38have you been doing it?
17:4030 years.
17:42You don't have much money.
17:44I don't have much money.
17:46That's why I'm here.
17:50Wait.
17:52Junior.
17:54Don't make up stories during the show.
17:58I want to see you the most.
18:02Napolitan set.
18:04I want to eat
18:06the most.
18:08I like this set.
18:10Nannan Town.
18:12It used to be Nannan Town.
18:14You appeared in the show.
18:16You often walk with Itao.
18:18Junior.
18:20There was a sports store
18:22in the back.
18:24At that time,
18:26everyone was wearing a jersey.
18:28Junior said,
18:30I'm going to buy a jersey.
18:32When did you become a junior?
18:34I was 16 years old.
18:36I was 16 years old.
18:38You were close with Itao.
18:40I was 15 years old.
18:42Let's see.
18:44It's 790 yen.
18:46Kobe.
18:48Nagata.
18:50I don't eat it in Osaka.
18:52There are many shops in Nagata.
18:54I didn't know that.
18:56I didn't know that.
19:00Did you go to Nanba yesterday?
19:02I went to the ground floor.
19:04In front of Takashimaya.
19:06I ate Rikuro's cheesecake
19:08at the table outside.
19:10Did you go to the ground floor?
19:12Did you buy Rikuro's cheesecake?
19:14That's why I asked you to come.
19:16You went to the ground floor.
19:18It's close.
19:20I went to Nanba.
19:24It's because I was talking.
19:26I wanted to say it again.
19:28I went to the ground floor.
19:30I went to Nanba.
19:34It's a bit embarrassing.
19:38After commercial,
19:40Not just that!
19:41We're going to show you all the famous local gourmets in the Kansai area!
19:47Wow!
19:48Wow!
19:49Wow!
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22:39Guacchare is a pasta made with salted tuna.
22:44And where does the flame come from?
22:52It's made with sheep's milk.
22:54It's baked in a pecorino cheese hole with a strong saltiness.
22:58Then it's melted and mixed with a lot of cheese.
23:02It's a classic pasta style.
23:05You can enjoy a rich flavor that you can't taste with cheese.
23:26Carbonara is also famous for its Roman style.
23:32You don't use fresh cream for the sauce.
23:35You only use egg yolk and a lot of cheese.
23:39When you mix it with the pasta,
23:42you pour it again at the end.
23:45You can enjoy a rich flavor with plenty of cheese and fresh eggs.
23:49That's the real Carbonara.
23:53Genovese has a refreshing taste of basil and a chewy texture of shrimp.
24:02The beef tail is cooked with tomato and red wine.
24:08It's an impressive pasta.
24:11Raw pasta is delicious. It's chewy.
24:14It's hard to make.
24:16I like raw pasta because it has a strong flavor.
24:21I ate a lot of pasta.
24:23I ate three kinds of pasta.
24:27Daniel's is a place where you can enjoy Italian raw pasta.
24:31When you come to Kyoto Porta, it's easy to come here.
24:35It looks delicious.
24:39A new specialty of underground shopping street.
24:42Next, we'll go to the 3rd floor of the 3rd floor.
24:50It's located at Hankyu Osaka Umeda Station.
24:54It's the 3rd floor of Hankyu, which is famous as a meeting spot of Big Man.
24:59Many people come to this underground shopping street
25:03because it's connected to Umeda Station of Whitey and Umeda Station of Osaka Metro.
25:08It was opened in 1969.
25:11It is still a popular shopping street
25:15that has attracted attention as a popular shopping street.
25:22At that time, there was an underground shopping street
25:25that went from the 2nd floor to the 1st floor.
25:28I remember this.
25:30The 3rd floor of Hankyu was opened in October last year.
25:35This is Tsukiyaki Fujiyo.
25:39When you look inside, there is a small gas stove for each seat.
25:46Thank you for waiting.
25:48Please come in.
25:50This is a shop specializing in Tsukiyaki Fujiyo.
25:55Yes, this is a shop specializing in Tsukiyaki Fujiyo.
26:01When you order,
26:03you will be served a single-person Tsukiyaki pot with special beef on one side of the pot.
26:11When water comes out of tofu, shirataki, and onions under the meat,
26:17turn the bottom of the pot all the way.
26:20When the meat is cooked, it's done.
26:24Lunch comes with rice and raw eggs.
26:27The price is 1,100 yen.
26:31It was delicious. It was soft.
26:33If you eat it for 1,000 yen, it's a great deal.
26:36It's really, really delicious.
26:39I think it's great that it's cheap and easy to put in.
26:44It's really juicy and delicious.
26:48But why is Tsukiyaki so cheap?
26:54In fact, Tsukiyaki Fujiyo is run by a group called Fujio Group,
26:59which runs two meals a day, a cafe, a pinocchio shop, and a skewer shop.
27:03We use the system we developed to provide good meat at a low price.
27:10In addition, Tsukiyaki Fujiyo has a Kansai-style sweet and spicy flavor.
27:15It's a classic black sukiyaki.
27:18It's a white sukiyaki with a refreshing soy-based flavor.
27:24It's a tomato-based red sukiyaki, which is popular among women.
27:30You can enjoy it as many times as you want.
27:35It's delicious.
27:36I thought it was really nice to be able to come here by myself.
27:39But I'm really, really grateful.
27:41I can't make it at home by myself.
27:47It's delicious.
27:50It's delicious.
27:51The meat is oily.
27:53And this white rice goes well with it.
27:57It's a little expensive, but I recommend this black sukiyaki.
28:03This black sukiyaki is full of delicious black sukiyaki.
28:09You can enjoy it all by yourself.
28:12It's a luxury.
28:17I came here from Hong Kong.
28:19Do you have sukiyaki in Hong Kong?
28:22I have, but it's expensive.
28:25I've never eaten it in Hong Kong.
28:27It's cold today, so I want to eat it.
28:31It's the best.
28:32I love it.
28:34I enjoyed the luxury of sukiyaki for lunch in this small pot.
28:46You can enjoy sukiyaki alone from lunch.
28:50When you come to Umeda, please try it.
28:54I want to go to Umeda.
28:55I want to go to Tokyo, too.
28:57Umeda is a new specialty of Chikagai.
29:01Next, let's go to Umeda.
29:04Chikagai is located in Umeda Station, Midosuji Line, Osaka Metro, and Umeda Station, Hanshin, Osaka.
29:18It was opened as Umeda Chika Center in 1963.
29:24In 1987, it was fully renovated as Whitey Umeda.
29:30There are 170 shops, such as restaurants and shopping spots.
29:35Izumi-no-hiroba is famous as a meeting place.
29:40The fountain was removed due to the renovation in 2019.
29:44Various events are still held to entertain people.
29:53There is a shop in a long line at Whitey Umeda.
29:59This is We Love Donuts Takeru Takagi Coffee, which opened in November last year.
30:09Colorful and cute donuts are not only popular on SNS.
30:14This is a collaboration shop with Takagi Coffee from Kansai.
30:18Many customers come here because they can drink delicious coffee.
30:25What is Mama Donuts?
30:27Mama Donuts is a donut that melts in your mouth and has a soft and fluffy texture.
30:33We use the taste of Hokkaido Sankomigi and Ebisu Pumpkin.
30:37By giving it in the store, you can deliver a fluffy texture to everyone.
30:43The dough is carefully made one by one in the store.
30:49Not only does it look good, but it tastes good and is very popular.
30:56Of course, if the timing is good, you can eat it fresh.
31:01It's cute, so it's a waste to eat.
31:04It was fluffy.
31:06It was light. It disappeared in an instant.
31:09This chewy texture is the biggest feature of We Love Donuts.
31:16The classic donut sugar is simple but light in taste.
31:21It's delicious that you can eat as many as you want.
31:25The crispy texture of the old-fashioned one has raspberries and caramel chocolate on it.
31:31The decoration donut has cocoa biscuits and caramel cookies on it.
31:38The strawberry and white chocolate heart cream is delicious, of course, and it looks super cute.
31:47And the most popular one is this one.
31:51It's called Mama Donuts.
31:54It's cute.
31:57And the most popular one is this one.
32:01Fresh custard cream.
32:04There's a lot of custard cream in the fluffy donut.
32:09There's a lot of cream in it, so it's delicious.
32:12There's a lot of cream in it, so I don't know how to eat it.
32:16It was delicious because there was a lot of cream in it.
32:19We not only have sweets-type donuts, but also presents-type donuts.
32:24There's a potato salad in the donut, and there's a fresh ham on top.
32:31And there's a homemade egg salad in the donut.
32:35You can eat it for lunch, too.
32:39It was really delicious.
32:41I've never had a fresh ham and potato salad before.
32:47It's like breakfast.
32:48It's so cute. I want to take a picture.
32:51Did you take a lot of pictures?
32:53I took a lot of pictures.
32:57It seems that the food sold on Instagram is popular among foreigners, too.
33:03When you come to Umeda, why don't you buy a cute and delicious donut as a souvenir?
33:14Chika is introducing various shops.
33:16Kanda, what do you like the most about Sukiyaki?
33:20I always want to eat with my husband, but there are many times when I'm alone.
33:25So if there's a restaurant where I can eat alone, it's really nice.
33:32Kimura, do you eat a lot of calories and weight?
33:37I eat vegetables at home.
33:41There's a lot of stuff in your bag, right?
33:43There's still a lot of stuff in my bag.
33:45Recently, curry bread has been crushed in my bag.
33:49I hide it because I don't eat it.
33:52Daniel's is a very popular Italian restaurant in Kyoto.
33:57Do you want to go there?
33:59I want to go there. I want to eat Italian food with a plate.
34:03Do you like to eat with a plate?
34:06Yes, I like it.
34:09Okada seems to be happy at home.
34:12I'm happy to hear that.
34:14Do you get flowers when you go home?
34:17I get flowers when I go to the school festival.
34:22In the past, I didn't do that.
34:24Now, I decorate my house with flowers.
34:26I decorate my house with flowers.
34:28I used to pretend to forget my flowers on the way home.
34:31I pretend to forget my flowers on the way home.
34:33I pretend to forget my flowers on the way home.
34:35I can't say that because it's an accident.
34:37I heard that you get flowers when you go to the school festival.
34:40Do you bring flowers to your house?
34:43What do you do?
34:45I really like flowers.
34:47I live alone.
34:49I live alone for half a century.
34:51At that time, I got a lot of flowers.
34:54There were about 10 flowers in my house.
34:57I have a lot of flowers.
34:59I have a lot of flowers.
35:01I have a lot of flowers.
35:03I see.
35:05We have a lot of flowers.
35:09Speaking of the underground city, there are a lot of cheap and easy-to-eat gourmets.
35:14It's one of the attractions.
35:17From now on, we will introduce the B-class gourmets of the underground city.
35:24First, let's go to Center Plaza.
35:28Center Plaza, the underground city representing Kobe.
35:33There is a famous shop among B-class gourmets.
35:39I come here once a week.
35:41It's delicious, cheap, and fast.
35:44I came here with Mr. Hayara.
35:47It was shocking.
35:49It was shocking, wasn't it?
35:51It was shocking, wasn't it?
35:54It's a bowl of rice bowl.
35:56It's a bowl of rice bowl.
35:59It looks delicious.
36:05What is the B-class gourmet of the underground city representing Kobe?
36:11It's a bowl of rice bowl.
36:15I came here with Mr. Biriken and Mr. Akai.
36:22It's a small shop where the owner, Mr. Nakai, and his wife work together.
36:27It's a bowl of rice bowl which is cheap and delicious.
36:30It's popular with many customers at lunch time.
36:34The most popular one is a bowl of rice bowl with egg.
36:39It costs 500 yen.
36:42It's a symbol of fresh black beef.
36:48They prepare it every day.
36:51They simmer it with sweet and spicy soy sauce.
36:56They pour a lot of egg into it.
37:01They stir it slowly to make it fluffy.
37:08It's the best B-class gourmet which has a good combination of fat and fat.
37:16They can choose the amount of rice from S to L.
37:19It's attractive that it's all one coin.
37:23It's as delicious as usual.
37:26It has a strong taste of fat.
37:28It has a lot of fat.
37:30I like the sweetness of egg and fat of fat.
37:34So, I often eat it.
37:36It's the best.
37:38I've wanted to come here for a long time.
37:42Isn't it rare to have such a good combination?
37:44But, I think it's natural.
37:48I'm happy that I can come here early and pay a reasonable price.
37:54I come here quickly, eat quickly, and work energetically.
37:59I see.
38:00So, please don't make it popular.
38:03You're right.
38:05Please don't make it popular.
38:09By the way, the reason why it's so cheap is that it's made of hormones.
38:19It's made of chromosome.
38:20It's hard to find a chromosome.
38:22What should we do?
38:24It's a long time ago.
38:27So, I think it's a little late for you.
38:31What's the name of this bowl?
38:32Higashino-san.
38:34Thank you very much.
38:35I'm listening to the real radio.
38:37Thank you very much.
38:38Higashino-san, you only say bad things about Kuroda-kun, don't you?
38:43Don't say that.
38:45Don't say that.
38:48You can eat pork ribs bowl, which is made of home-made umakara-dare,
38:53and pork shogayaki bowl, which is made of a lot of pork belly.
39:03This is the best B-class gourmet, Horutama bowl.
39:08If you come to Kobe, you should try it.
39:12This is the best B-class gourmet, Hotsupa bowl.
39:18Next, let's go to the building in front of Osaka station.
39:27There are many kinds of restaurants.
39:30Let's go to the basement of the third building in front of Osaka station.
39:33This is the second floor.
39:35Here is a restaurant with a retro appearance of brick-making.
39:41This is a cafe, Spagnola, which was established in 1937.
39:48I'm proud of the fragrant coffee that I can drink in a calm space where classical music flows.
39:56There are more than 30 kinds of coffee beans selected from all over the world.
40:02By the way, on Wednesdays, a special service called a woman-only cake is also popular.
40:12I like the coffee here and it's really delicious.
40:16The atmosphere is good and I feel calm.
40:19I've been here for 52 years.
40:24Do you come here every other day?
40:26Yes, I do.
40:27When you were a student?
40:28Every day.
40:29Do you come here every other day?
40:32I've never been here before.
40:34It's a retro atmosphere.
40:36I think it's a good atmosphere for young people these days.
40:43What is Spagnola's proud B-class dish?
40:48This is really delicious.
40:50What is this?
40:51Mont Blanc toast.
40:53Mont Blanc toast.
40:56Mont Blanc toast with a lot of marron cream.
41:03It's been about 10 years, but I used to eat it on the side.
41:09Mont Blanc cream can be a loss, so I decided to make it a menu.
41:15I didn't think it would be so popular.
41:18I'm a little surprised.
41:21Put a lot of butter on the thickly baked bread.
41:28And then put the marron cream on it.
41:36Finish with nuts and mint.
41:42The visual is not only popular on SNS, but also delicious.
41:53It goes well with the bitterness of coffee, so many people enjoy it as a snack or lunch.
42:01If you eat it, the cream is surprisingly light.
42:05The sweetness of Mont Blanc cream and the saltiness of butter go well together and make it delicious.
42:15It's really delicious.
42:16It's a taste that makes me happy.
42:18It's a taste that makes me happy.
42:19It's a taste that makes me happy.
42:24It's not too sweet, so I can eat it surprisingly.
42:30It's not too sweet, so I can eat it surprisingly.
42:32It's not that sweet.
42:34That's really good.
42:36I don't like Mont Blanc very much, but I can eat this.
42:41You don't like Mont Blanc?
42:42I don't like it.
42:43But I like this.
42:47There are other B-class gourmets.
42:51This is a sweet potato toast.
42:58There is also a curry bread.
43:07Once you eat it, you will be addicted to the spiciness that comes after the sweetness.
43:15What about this woman?
43:19This coffee jelly is delicious.
43:22What is it?
43:24When I put this coffee in my mouth, it was liquid at first.
43:28But when I put this coffee in my mouth, it became ice.
43:32I was surprised that the change was interesting.
43:35I was surprised that the change was interesting.
43:38I was impressed.
43:41It's really delicious.
43:44There are also many B-class gourmets.
43:47Let's check out SPANIOLA, a retro cafe.
43:52SPANIOLA, a B-class gourmet.
43:56Next is METRO KOUBE.
44:05METRO KOUBE connects Koube Expressway, Kousoku Koube Station and Shinkai area.
44:13There are medical supplies, daily necessities and restaurants in the neighborhood of 700 meters.
44:21There is also a table tennis court.
44:27There are many restaurants.
44:29I came here because I wanted to look around.
44:32There are many restaurants, so I can eat here.
44:37The station is close, so I can go home right away.
44:43I'm still drinking.
44:47What is the most popular B-class gourmet in METRO KOUBE?
44:52It was chewy and delicious.
44:55It was delicious. I want to come here again.
44:57I ate it when I was young.
45:00The taste and softness of the noodles were like this.
45:04It was nostalgic.
45:06It was cheap and delicious.
45:08It came out early, so it was a B-class gourmet.
45:14It was cheap, delicious and nostalgic.
45:17What is the B-class gourmet in METRO KOUBE?
45:23It came out.
45:30Spaghetti.
45:34This shop is called CHAPMAN.
45:39This is a spaghetti shop where you can eat as much as you want.
45:44We offer spaghetti such as Neapolitan or meat sauce.
45:50The popular menu in CHAPMAN is this OMUNAPO.
45:55The noodles are 2.2 mm thick.
46:00By letting it rest in the refrigerator overnight, it has a chewy texture.
46:05This is an original ketchup sauce with a balance of sweetness and sourness.
46:13By adding milk to the omelet on top, it has a fluffy texture.
46:20This is a mildly bitter hayashi sauce with ketchup sweetness and sourness.
46:25The fluffy texture of the omelet has a balance of sourness and it goes well with it.
46:31There is also TAMAPEPE, which is popular with men because it has a garlic punch.
46:38There is also a rich menu with meat and cheese on top of it.
46:46It was really delicious.
46:49I'm very satisfied.
46:51I ate too much.
46:54This is the taste of Neapolitan.
46:56But I couldn't make it, so I came to eat it.
47:01Personally, I like the taste of meat and cheese the most.
47:05It's very popular.
47:07When I want to eat a lot, I eat it.
47:09There are times when you want to eat a lot.
47:11In addition, in CHAPMAN,
47:14Of course, the amount of noodles is from 300g to 600g.
47:18We offer them all at the same price.
47:22That's right.
47:23The amount of noodles is from 300g to 600g.
47:27It's popular with people who want to eat a lot.
47:32Let's look at the rest of the menu.
47:35MAYA, ROCKO, and FUJI.
47:38There are two large sizes.
47:42In addition, this is not the end of CHAPMAN's large size.
47:47That is...
47:49This is CHOMORANMA, the largest menu.
47:55CHAPMAN's largest size, CHOMORANMA.
48:04Compared to 400g, it is this size.
48:08The amount of noodles used is 2,000g.
48:15This is a very large challenge menu.
48:19Is there anyone who has succeeded?
48:23Only two people have succeeded so far.
48:29CHAPMAN, the world's largest B-class gourmet.
48:35Please try it.
48:44KANDA, what are you eating?
48:46This is MONBLANC TOAST.
48:48I put it on the toasted toast.
48:52It looks delicious.
48:55The coffee looks delicious.
48:58It's been a long time since I saw a person smoking on TV.
49:01Kansai people talk a lot.
49:07We are also watching this.
49:09I think it will take a long time to shoot.
49:14I'm fine.
49:16This is the spirit of service.
49:18The other day, I went on a walk with a person next to me.
49:22I went with MADOKA.
49:25It took 40 minutes to shoot at a height of 50m.
49:29That's amazing.
49:31Ordinary people say, MADOKA, you are a junior.
49:34It's very easy to shoot.