出没！アド街ック天国 2025年2月8日 【日本橋小伝馬町】20位～11位 江戸の薫り！日本橋の問屋街がオシャレに進化☆
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TVTranscript
00:00Thank you!
00:04Excavation!
00:05Unboxing Day 1
00:08This time, we're going to excavate the Nihonbashi area.
00:13It's a place that's familiar to those who love Japanese comedies.
00:17And that is...
00:18It's a prisoner's prison.
00:20It's a very shallow prison.
00:22It was a execution ground.
00:23It was an execution ground.
00:25It's a place where Hiragawa Gennai and Yoshida Shoin were kept.
00:30It's the largest prison in the Edo period.
00:32It's a town known for its Denma-chou prison.
00:36It's located in the Nihonbashi area.
00:38It's located in the Kodenma-chou of the Hibiya line.
00:44This town, where the old Nikko Kaido passes through,
00:47was developed as a tonyagai.
00:50The tonyagai, which is known for its prosperity at the time,
00:52still remains today.
00:53It conveys the culture of the Edo period and its historic aesthetics.
01:00However!
01:02Right now, around the Kodenma-chou station,
01:05a large number of young people are gathering.
01:08What's going on in a place that used to be a prison?
01:12We're going to excavate the evolved Kodenma-chou.
01:16It looks delicious.
01:18You can access the Kodenma-chou station on the Tokyo Metro Hibiya line.
01:22This time, we're going to find a spot
01:26near the Nihonbashi Kodenma-chou and Odenma-chou stations.
01:33Let's start with the top 20.
01:38When you exit the Kodenma-chou station on the Hibiya line,
01:43you'll see an old stone monument.
01:47It's engraved with the word,
01:49ROUYASHIKI-YA.
01:52Yes, in this town,
01:54from the Edo period to the Meiji period,
01:56there was a prison where prisoners were kept.
02:01However, when we asked tourists about the impression of the town,
02:06The more you walk, the more fashionable it is.
02:09It's quite fashionable.
02:11There are many fashionable places.
02:13I think it's a popular town now.
02:17It's getting popular.
02:20This is one of the popular spots.
02:23This slope used to be a parking lot.
02:27It's very fashionable.
02:29STA, a stylish home-cooked restaurant, opened in 2022.
02:36It's a high-quality home-cooked dish made from seasonings.
02:40It attracts customers from all over the country.
02:43In recent years, fashionable shops have been rising in this town.
02:48No. 20, New Open.
02:51I see.
02:53Hiromi & Co. was founded in 2021.
02:58It's a Japanese sweets shop that has been in business for a long time.
03:06The designer, Mr. Asai Shunsuke,
03:11drew the cute character of the shop.
03:15He runs the shop with his wife, Ms. Hiromi.
03:21Their hometown is France.
03:25They met during their training in Paris.
03:29What is the image of Kodenma-cho for such a couple?
03:34Even though he is a new comer, he welcomes me.
03:39He takes care of me and accepts me.
03:44Are you okay?
03:47I'm nervous.
03:50I'm not used to it.
03:55All the sweets made by such a cute man are lovely.
04:01It looks good.
04:02The cream puffs are a symbol of the current shine of Kodenma-cho.
04:10No. 19, Hifumi Bagel, is a popular shop.
04:17It's a hard bagel.
04:19It's chewy and hard.
04:21Some people may get tired of it.
04:25But I love it.
04:28In 2018, he moved to this place from Kameari.
04:33He uses the highest quality rice flour in Izumo, Hokkaido.
04:43It's a special bagel with a lot of ingredients.
04:46It's popular because it has a thick jaw.
04:50That's why...
04:52It's hard.
04:55It's hard to break it and show the cross section.
05:02Young people will eat it.
05:08It's good.
05:14It's really good.
05:17Hibiyari.
05:22From Showa-dori to Rojiura, which leads to Nihonbashi,
05:29there is a cute shop in Maguchi.
05:33No. 18, Hana, is a Chinese restaurant.
05:38It's a popular place for lunchtime with many business people.
05:44Mr. Hanako, who is also the origin of the name of the restaurant,
05:48and Mr. Yukio, the owner of the restaurant, are serving the food.
05:52The popular dish is the Tantanmen, which is full of originality with raw egg.
05:57By the way, boiled egg is served in the summer.
06:01The restaurant has an at-home atmosphere during the day,
06:05but it's more peaceful at night.
06:09It's a place of love for people who work in the neighborhood.
06:13The couple of the regular customers and the restaurant seem to get along well.
06:19What is it?
06:23This girl is so cute.
06:26It's a good restaurant.
06:28It's delicious.
06:30And the personality of these two...
06:32It's like an important cultural asset.
06:35There's nothing special about it.
06:38It's just good.
06:42This is the oasis of the city.
06:46Tantanmen
06:48Tantanmen
06:50Tantanmen
06:52Tantanmen
06:54Tantanmen
06:56Tantanmen
06:58Tantanmen
07:00Tantanmen
07:02Gourmets are coming from far away.
07:05No. 17, Jack 37 Burger.
07:10It's a popular premium burger restaurant that opened in 2015.
07:15It's cool.
07:16The owner runs a famous restaurant in Hong Kong called Firehouse.
07:21It's a meaty patty cut from the meat of the block.
07:28Sorry to keep you waiting.
07:29It's a marines burger.
07:31The sauce is from Indonesia.
07:33The sauce with sambal is also the soul of the restaurant.
07:37The buns are made with natural yeast.
07:40They create a wonderful harmony.
07:46This gentleman loves marines burgers.
07:53He's the president of a Japanese-style restaurant in Kodenma.
07:58I think it's great that new things are coming.
08:03It's like the marines burger here.
08:08It's harmonious.
08:11Kodenma is a marines burger.
08:15I'm good, right?
08:20It opened in 2020.
08:22No. 16, Fish and Rice.
08:26Fish and rice.
08:28As the name suggests, it's a restaurant famous for its fish dishes.
08:33It looks good.
08:36It's popular for its tuna.
08:41It's a deep-fried fish caught in Tokyo Bay.
08:44I want to eat it.
08:45It's very fatty.
08:48I want to try it.
08:51Uojuu, a Japanese-style restaurant that opened for six years,
08:56used to be here.
08:58However, it closed due to COVID-19.
09:04The new owner, who overcame that,
09:06modified the sign of Uojuu
09:09and added a tower and a temple.
09:11The name of the temple was changed to Fish and Rice.
09:14It's a good idea.
09:17The 13th generation owner, who welcomed customers warmly in Uojuu,
09:22retired.
09:24The restaurant is still on this building.
09:32The customers are excited.
09:36I can see how busy they are.
09:40I'm glad to see them.
09:43I live here every day.
09:46I'm glad to see them watching over me.
09:52Uojuu is famous for its sweet omelet
09:56cooked slowly over low heat.
09:59Uojuu's owner, Itamae,
10:01taught Uojuu how to cook fish and rice.
10:05I didn't know that.
10:07Uojuu's specialty, Kodenmacho, will be back soon.
10:12Kodenmacho
10:14From 20th to 16th place.
10:18This week's winner is Kodenmacho in Nihonbashi.
10:23The town has changed a little.
10:28I was born and raised in Nihonbashi.
10:32Kodenmacho is in Toho Prefecture.
10:34I used to go there when I was young.
10:36It's like a garden.
10:38It's a garden.
10:40Can you introduce your restaurant?
10:43It's a local restaurant.
10:45I've been on this show many times.
10:47It's a difficult restaurant.
10:49It's a local restaurant.
10:51My hometown is in Higashi Nihonbashi.
10:54I've been there before.
10:56It's in Toho Prefecture.
10:58I often go there.
11:00It's juicy and thick.
11:02It looks delicious.
11:04It's delicious.
11:06I used to work at a famous store in Kodenmacho.
11:11I don't know if you know.
11:13Do you know?
11:15Do you know Kodenmacho's famous store?
11:17It's a famous store.
11:18It's not a famous store.
11:20I only brought this joke today.
11:23It's over.
11:25That's all.
11:27That's all.
11:30In the Edo period, there were many momen-don restaurants.
11:33There are still many momen-don restaurants.
11:37At the same time, there were many momen-don restaurants that were published.
11:42The main character of the Taiga drama, Juzaburo Tsutaya, went to Yoshida.
11:47This is the place.
11:48I see.
11:49This is Kodenmacho, which used to be called Tori Abura-cho.
11:53There were many momen-don restaurants here.
11:57It was also the center of the publication.
12:01This is Jishi Park, which is a part of the old house of Kodenmacho.
12:06There is a bell here that was made more than 300 years ago.
12:15It used to announce the time in the Edo period.
12:22The bell of the 15th Kokucho Toki.
12:25There is the story of Kodenmacho.
12:30The name of this area, Kodenmacho in Nihonbashi, and Odenmacho, is derived from Tenma-yaku, which transports people and goods.
12:45One person who died in the old house of this area was 29 years old.
12:50His name was Yoshida.
12:52The execution of the criminal was carried out at the signal of the bell of the Toki.
12:57However, it was called the bell of compassion because it arrived later than the empire from the main castle.
13:06The Toki-no-Kane of Kokucho is the oldest Toki-no-Kane in the Edo period.
13:11Is that so?
13:12Originally, the Toki-no-Kane of Kokucho was used in the Edo period when there were two generals.
13:16The Toki-no-Kane of Kokucho arrives in order, but the Toki-no-Kane of Kokucho is the earliest.
13:21Isn't that amazing?
13:23The Toki-no-Kane of Kokucho was sung in the Edo period.
13:30The Toki-no-Kane of Kokucho is only used on New Year's Day.
13:34The Toki-no-Kane of Kokucho resonates with the local people.
13:38I see.
13:39That's nice.
13:44In addition, the Toki-no-Kane of Kokucho celebrates the New Year with projection mapping.
13:51Is this what New Year's Day is like?
13:53I went to the Toki-no-Kane of Kokucho last year.
13:56Did you go to the Toki-no-Kane of Kokucho at that time?
13:57I was counting down in the video, and I said,
14:00Wow!
14:02When I was there, Toshikoshi Soba was distributed.
14:07It's cold at night, but Toshikoshi Soba warms my heart and body.
14:14Toshikoshi Soba is not distributed now.
14:17Please distribute it.
14:21What are you doing?
14:23Did you protect me?
14:25No, I didn't.
14:28Now, the season of Kodenmacho is ramen is super powerful.
14:38Ramen shops are also rapidly increasing in the city of Kodenmacho.
14:44This shop opened in 2023.
14:49This is a great exhibition of umami, with oil made from oysters and clams.
14:58There are now more and more high-level shops in Kodenmacho.
15:04No. 14
15:06Ramen shops are rapidly increasing in the city of Kodenmacho.
15:10Chuka Soba Tatami, a popular shop with a long line, opened in 2021.
15:18This is a popular dish.
15:23This is stamina Chinese food with a lot of stir-fried onions and char siu.
15:29It's full of fat, beef hormone, and garlic.
15:34If you dip it in a raw egg, it's twice as delicious.
15:40Nihonbashi Toki opened in 2023.
15:45It's new.
15:46It's popular with a combination of several types of broth and chicken.
15:52By the way, why did you come to Kodenmacho?
15:57I really like Yoshida Shoin.
16:00I came to Kodenmacho because I wanted to die in the last place of Yoshida Shoin.
16:09It's a lucky place for ramen shops.
16:16This is a shop of dyeing such as dyeing.
16:20No. 13
16:22Atelier Ishikawa
16:26It was established as a dyeing shop Ishikawa Shoten in Meiji 25.
16:34It receives half of the festivals from Edo and dyes all over the country.
16:45In the past, it was only a dyeing shop, but it has been selling in stores since three years ago.
16:52It was popular among the common people in the Edo period.
16:56It is popular for hand-pulling using Hanji, which puts words in the picture.
17:04The part of this knot is a wish.
17:07There is a place called 10 on the edge of the mouth.
17:10This makes it come true.
17:12And the part with the diagonal line is Masu.
17:16These three make a wish come true.
17:20It is a pun of the Edo period.
17:23I feel good when I pull my hair.
17:28No. 12
17:30Sobashichi
17:32This is a soba shop in a precious town.
17:35No. 12 Sobashichi
17:38If you go through Noren, you can see the time slip of the Showa period.
17:43People in the local area continue to be loved by Edo people.
17:50He has been a regular customer for more than 40 years.
17:53What kind of soba is he going to eat today?
17:59When I interviewed him 27 years ago, he swore with his quick feet for some reason.
18:05In fact, he was particular about the freshness of the soba.
18:08He sold soba nine times a day here.
18:14The second generation, Mr. Koichi.
18:19After all, it is close to many times a day.
18:22It has the feelings and taste of the predecessors.
18:30The popular one is tempura soba with two big shrimp tempura.
18:37The scent of the soup stock and the taste of the soba are excellent.
18:42The soba soup is very light.
18:46But the tempura is fresh, crispy, and the soba is very delicious.
18:52The appearance of the second-generation bicycle when I interviewed him before is a nostalgic scene now.
19:01I've only seen it on TV.
19:04I heard that people who were older than me carried six or seven steps.
19:10I was surprised to hear that.
19:13To be honest, at the beginning, I stepped on the first pedal and fell in front of me.
19:20When I was carrying the elevator door of the company, it closed and I fell down.
19:28I carry a fork and a dustpan and clean it.
19:31That's embarrassing.
19:33It opened in 2022.
19:37No. 11 Castor
19:42It is one of the reasons why young people come to this city now.
19:50TAKAKO, a confectionery researcher who also publishes cooking books, makes the specialty of the shop.
19:56It is a custard pudding with homemade milk ice cream.
20:01I feel happy with plenty of caramel.
20:08I was shooting a pudding with a sweet scent.
20:11I was curious about this.
20:13It smells like soy sauce.
20:19What kind of soy sauce is this?
20:21It's soy sauce.
20:23It's soy sauce.
20:25I'm the culprit.
20:27The culprit, who has been brazenly claiming to be the culprit, was found in a cafe-like kitchen studio.
20:39TAKAKO's parents were watching Shiitake mushrooms.
20:44TAKAKO's mother, YOSHIKO, is a Japanese cuisine researcher.
20:49TAKAKO's father, KENJI, is a famous chef who runs a French restaurant, CASTOR, in YOYOGI-UEHARA and KYOBASHI.
20:59He appeared twice in ADO-MACHI.
21:04KENJI is a legend who made GATO CHOCOLAT for the first time in Japan.
21:11It may be a little different from the previous CASTOR.
21:14But I want to keep CASTOR as an essence.
21:18So I'm going to take over CASTOR little by little.
21:24It's much better than me.
21:28It's evolved.
21:31GATO CHOCOLAT, inherited from his father and daughter, appears only once a month on the new CASTOR.
21:42Please eat it with sugar-free cream.
21:46This is delicious.
21:48This is delicious.
21:50This is delicious.
21:52This has a great texture.
21:54The cream is gentle.
21:56GATO CHOCOLAT has a light taste.
21:59GATO CHOCOLAT has a rich taste, but it has a light taste.
22:03I think I can go to the hall.
22:05I don't think I can go to the hall.
22:08This is delicious.
22:11I left my hometown.
22:15I want to go back to my hometown.
22:20This is like Brooklyn in New York.
22:24It may be more fashionable than that.
22:29Please subscribe to the channel.