おとな旅あるき旅 2025年2月8日 ほっこり冬の京都の美味いもん!世界遺産＆名店巡り！
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TVTranscript
00:00It's winter in Kyoto.
00:02Yes, I'm here.
00:03It feels good, but it's a cold Kyoto.
00:06That's right. It's cold.
00:08So, this time, I'm going to visit a world-famous store.
00:15Oh, that's nice.
00:16I'm going to look for it with my sense of smell.
00:21Let's go.
00:22That's nice. Let's go.
00:23Let's go.
00:25Let's go.
00:26Let's go.
00:28This time, we're going to visit a world-famous store in a warm winter Kyoto.
00:37I didn't say I'd give it to you.
00:38Oh, you can't?
00:39You can't?
00:40What's the specialty of Shinisei Junkissa?
00:43The soup is good.
00:44It's good for winter.
00:46Great star loved this delicious yakiniku.
00:50Everyone, I want to eat a little.
00:51You want to eat a little?
00:53It's not a little.
00:54It's a little.
00:56It's good.
00:58Osaka's first discovery, a journey of an adult.
01:01To a winter Kyoto in search of a world-famous store.
01:05An encounter that will change your life is waiting for you.
01:10I was able to go to each country.
01:13How is it?
01:16It's wonderful.
01:17I prepared these five kinds.
01:22Depending on how you feel at that time,
01:25When you feel a little painful, you can put your mind to it.
01:30It's good to get a back massage with a glow.
01:33If you don't mind, please buy it.
01:38Please buy it.
01:44Osaka's first discovery, a journey of an adult.
01:48From Osaka to Saga Arashiyama, it takes about 50 minutes by sea and sea train.
01:53Arashiyama is in Umeda, Osaka, so please change your clothes and go out.
02:00Doya.
02:01Yes.
02:02It's getting cold, isn't it?
02:03It's getting cold.
02:05It's cold.
02:06In that case, this is it.
02:11Yudofuya.
02:12Yudofu.
02:13This is Yudofu.
02:16Have you been here before?
02:18I've been here several times in private.
02:22I see.
02:23Welcome.
02:24Hello.
02:26Thank you very much.
02:28Welcome.
02:29Hello.
02:30Hello.
02:32Yudofu Sagano has been in Arashiyama for 60 years.
02:37It is a famous store where you can fully enjoy the atmosphere of Kyoto.
02:43Is it all the way in the back?
02:45That's right.
02:46That's great.
02:47It's wide.
02:49That's the entrance, so I'll show you around.
02:51Yes.
02:52It's nice.
02:53Luxurious space.
02:55The clock is beautiful.
02:56It's true.
02:58It's well-maintained.
02:59Yes.
03:01If you like, please come in from this side.
03:02Thank you very much.
03:06Hello.
03:07Thank you very much.
03:11This is the room.
03:12Wow.
03:15It's wonderful.
03:18Yudofu is served while looking at the beautiful garden.
03:24The snowy scenery in winter is also special.
03:29I'm sleepy.
03:41Yudofu.
03:42Yes.
03:43This is the first time for me to eat this.
03:45I'm 25 years old.
03:47So, I'm going to eat here.
03:48Here?
03:49Thank you very much.
03:51Let me serve you.
03:53You're 46 years old.
03:54I met you when I was 25 years old.
03:56That's right.
03:57What?
03:58That's right.
04:00It looks like a dinner from noon.
04:03There are a lot of ingredients.
04:06I'm looking forward to it.
04:07This is tofu.
04:09Wow.
04:11There are a lot of ingredients.
04:14There are a lot of tofu.
04:16That's amazing.
04:17This is from a tofu shop called Morika.
04:19Is it from Morika?
04:20Yes, it is.
04:22Morika's Saga Tofu, which has been around since the Edo period.
04:27By hardening the soy milk with sumashiko,
04:31it creates a smooth texture and a unique elasticity.
04:38It's firm.
04:39That's right.
04:40It doesn't crumble at all.
04:41Customers often ask me about this.
04:43This tofu is called Momen Tofu.
04:45Momen?
04:46Yes.
04:47It's often said that it's made of mushrooms.
04:49Is that so?
04:50Morika's tofu is made of mushrooms.
04:54I see.
04:55This is tofu.
05:04It has a strong taste of soybeans.
05:06That's right.
05:07It's very smooth.
05:08It's delicious.
05:09It's smoother than wood.
05:12I see.
05:13It's smoother.
05:15He is proud of his home-made sesame tofu.
05:19This sesame tofu is delicious.
05:21It has a strong taste of sesame.
05:23You said that before you ate it.
05:24I did.
05:26It's delicious.
05:32It's true.
05:34Right?
05:35I can taste the sesame flavor from my nose.
05:38It's smooth.
05:39Yes.
05:40It's delicious.
05:41I'm touched.
05:42I do this every day for about 20 minutes.
05:44I see.
05:4520 minutes?
05:4620 minutes?
05:47Yes.
05:48I'm about to faint.
05:49Really?
05:50I just lie down and sleep.
05:53Can't you do it at home?
05:56It's different to do it at home.
06:00The two are relieved to see the famous tofu shop.
06:04They head to the next famous shop.
06:07It smells good.
06:08Is it roasted?
06:10It's home-roasted.
06:12Home-roasted.
06:13It says that they sell coffee beans.
06:21It's nostalgic.
06:23It smells good.
06:25Hello.
06:26Hello.
06:27Hello.
06:28Hello.
06:29It smells good.
06:32The coffee.
06:33It really smells good.
06:35Excuse me.
06:36It's like an old stationery shop.
06:42I often came to this shop with you
06:47I feel like I'm going to sing a song like that.
06:51The famous coffee shop was founded in 1969.
06:55It's called Yamamoto Coffee Shop.
06:57The family of Jiro, the son of the founder,
07:00has inherited the love for coffee
07:02from his ancestors,
07:04saying that it's profitable and that they want people to drink good coffee.
07:08The special blend of beans that are roasted in a small house in Shikichi
07:13has the same taste as when it was founded.
07:16The special blend of beans that are roasted in a small house in Shikichi
07:18is not only coffee.
07:22I didn't know you sold wagyu cutlet sandwiches.
07:24I'm glad I came here.
07:26Wagyu cutlet sandwiches.
07:27I'm glad too.
07:30You said that earlier.
07:32I didn't think I'd see this.
07:35I ordered it.
07:37Wagyu cutlet sandwiches.
07:39This is the special blend.
07:41Please eat it.
07:44Please eat it.
07:46Wagyu cutlet sandwiches are as thick as steak.
07:50It's really thick.
07:52Thank you very much.
07:53It's 100g.
07:56The most popular wagyu cutlet sandwich in the shop is
08:00the A5-ranked black-haired wagyu.
08:04Deep-fry over 1 cm thick cutlets with a thin coating.
08:10Put the onion-based homemade sauce on the bread and finish it.
08:16This is a menu that has been loved by many people for more than 30 years.
08:29The sauce is not thick.
08:31It's a very gentle sauce.
08:35It doesn't get in the way of the meat.
08:37It's really good.
08:42It's good.
08:43Thank you very much.
08:45My father came up with this.
08:48He said that the sauce shouldn't get in the way of the meat.
08:52I didn't say that.
08:53Is it bad?
08:55It looks delicious.
08:59I was surprised.
09:02It's good.
09:05It's tender.
09:07It's well-cooked.
09:08Right?
09:09It's well-cooked.
09:11Thank you very much.
09:14I'm in a good mood today.
09:16Thank you very much.
09:17I'm in a good mood.
09:19That's not true.
09:22In Tenryuji,
09:23there is a grassland garden that is 700 years old.
09:29On this trip in winter,
09:31we will visit Shounkaku and Tanu-tei.
09:35Please enjoy the tea rooms in the 12th floor of Zangetsu Teiutsu Shrine
09:39and the tea rooms in the 5th and 6th floors.
09:46Our duo heads to Ryoanji to find more world-renowned shops.
09:53There are many houses around here.
09:58It's like Kyoto.
09:59There are many bowls.
10:01This is Teutsu-udon.
10:03Teutsu-udon.
10:04I'm so happy.
10:05You look like you're good at acting.
10:07That's right.
10:10Excuse me.
10:15This is amazing.
10:20Excuse me.
10:22Excuse me.
10:24Your mother is so cute.
10:29Shofuku-tei is a famous udon shop that was established in the Taisho era
10:32and has been around for over 100 years.
10:37The reason why it's been around for over 100 years is
10:39because of the homemade udon and secret dashi
10:42made with traditional methods.
10:47The third generation, Kazuyoshi,
10:49and his mother, Michiko, continue to preserve this taste.
10:54What's the most popular dish?
10:56This is Teutsu-udon.
10:57There's a lot of deep-fried tofu.
10:59It looks delicious.
11:00It's an ankake.
11:02It brings back memories.
11:04It's not just one piece of fox meat.
11:07It's chopped.
11:08I know Osaka-style Teutsu-udon.
11:10It's just one piece.
11:13It's sweet.
11:14That's right.
11:15Teutsu-udon isn't sweet.
11:17That's good.
11:19Mita-mura ordered
11:21Noppe-udon, which is called Noppe-udon
11:24because the ingredients can't be seen in the sauce.
11:28There are six kinds of ingredients,
11:31such as shiitake mushrooms, eggs, and spinach.
11:33The sauce is made with bonito broth.
11:37Is that a big deep-fried tofu?
11:40No, it's not.
11:41Is it mochi?
11:42No, it's tofu.
11:43It's tofu.
11:44Is it tofu?
11:45It doesn't hurt.
11:46It's big.
11:47It's called Yamagata's small knife.
11:50There are various ingredients.
11:52It's a shrimp rice cracker.
11:53A shrimp rice cracker?
11:57A shrimp rice cracker.
11:58Has it been passed down for generations?
12:00That's right.
12:01The ingredients haven't changed.
12:03I see.
12:08The soup is good.
12:10The bonito flavor is strong.
12:13It's good for winter.
12:15Yes, it's good for winter.
12:17My father used to make soup with bonito.
12:22My grandfather has been making soup with bonito for a long time.
12:30It's soft, but it has a strong flavor.
12:33It has pepper in it.
12:35That's right.
12:36It's a little spicy.
12:37It's good.
12:39It costs 750 yen.
12:41750 yen?
12:42There are a lot of customers.
12:44Once they come, they ask me to make it for them.
12:46That's why I didn't raise the price.
12:48I see.
12:49I'm trying not to change the flavor.
12:51There are a lot of people who want to eat it because it has a strong flavor.
12:56That's right.
12:58Next, let's go to the world-famous restaurant.
13:03Hello, I'm Anji Ryo.
13:04Yes, I'm here.
13:05This is a winter special.
13:07What can I see?
13:09It's special.
13:13Ryo Anji is a member of the Rinzai tribe of the Muromachi period.
13:18He is a world heritage known for his kare-santsui.
13:23I'd like you to look at them in order.
13:25There are nine dragons.
13:27Nine dragons?
13:28Who made this?
13:30That's right.
13:31I'd like you to take a look.
13:33The first one?
13:34Yes.
13:35That's amazing.
13:36This is the first dragon.
13:38It's cool.
13:39It's three-dimensional.
13:41It's a newly born dragon.
13:43There are the first dragon and the ninth dragon.
13:47When it was born, it had a short horn and opened its mouth.
13:51It was like a swan.
13:53The teacher who drew it came up with the idea and drew it.
13:57Do you know who drew this picture?
14:03The Muromachi period?
14:05No, it's not.
14:06It's not?
14:07The answer is the former Prime Minister.
14:10It's Hosokawa.
14:11That's right.
14:12It's Hosokawa Morihiro.
14:13Is that so?
14:14That's amazing.
14:15He has a lot of talents.
14:18The work is based on the life of a dragon by the former Prime Minister, Hosokawa Morihiro.
14:25It consists of nine types of dragons, from newborn to old.
14:31It's a copy of a dragon from 300 years ago.
14:35This is from a museum.
14:38It's well-preserved.
14:41In today's special episode of Winter Trip,
14:44we visit a Buddhist temple that was reconstructed in the Showa period using firewood from over 1,000 years ago
14:50and a garden in the west that has been reconstructed in the Muromachi period.
14:56In Ninnaji, we visit Kyozo and Goju-no-to.
15:03Kyozo was built in the early days of the Hachikakkei period,
15:08and Goju-no-to, which has a beautiful shape with a thin and elongated shape.
15:13Please enjoy the beautiful world of the international style.
15:19The two travellers find...
15:23Mr Utamura.
15:25150 yen?
15:27What is this?
15:28Okonomiyaki.
15:30I wonder what it is.
15:31Hello.
15:32Hello.
15:34Okonomiyaki.
15:36It was delicious.
15:39I hope you become a good teacher.
15:41Wow, you're a teacher now?
15:44People who came here for their school trip
15:46would come here to learn from me.
15:50I've been doing this for 45 years.
15:5245 years?
15:53For 45 years,
15:55Ms Ieki has been making Okonomiyaki by herself.
16:00Okonomiyaki is made with cabbage and pork.
16:02It costs 150 yen per piece.
16:05Many locals come here to talk to their mothers.
16:12It was 100 yen for 40 years.
16:13100 yen?
16:14Yes, for 40 years.
16:16Customers told me to stop making it.
16:19Customers?
16:20Last year, it was 150 yen.
16:24It's a lot of work, but it's only 150 yen.
16:27That's right.
16:29You don't have to think too much.
16:31I don't have to think too much.
16:35It's good.
16:37The skin is crispy.
16:41The cabbage inside is well-cooked.
16:45It's crispy, but it's also chewy.
16:47In Ritsumeikan,
16:50they put eggs and meat in Okonomiyaki.
16:54I hope my mother-in-law will be healthy.
16:59I'm sure your mother-in-law wants to talk to you.
17:03Let's do that.
17:04Let's do that.
17:06They received a lot of love for Okonomiyaki.
17:09They also love a famous restaurant in Kyoto.
17:16Is it shichimi chili pepper?
17:19Yes.
17:21It's shichimi.
17:22How is it?
17:25Hello.
17:28It smells good.
17:29It's amazing.
17:30It's like a spice.
17:32We use the ingredients in front of us.
17:35We crush them, grind them, mix them, and sell them.
17:39I see.
17:40Can you tell me what you want me to add?
17:43Of course.
17:45It was established in 1946.
17:49It's a popular restaurant because you can make your own shichimi chili pepper.
17:55They use eight kinds of spices, such as chili pepper and sansho pepper.
18:00There are four kinds of spiciness, from mild to strong.
18:03You can adjust the spiciness.
18:06The shichimi chili pepper we use is mild.
18:10Of course, it's spicy if you don't like it.
18:12It's spicy, but it's not too spicy.
18:15That's good.
18:17I'll make the spicy one.
18:20First, he grinds the white sesame seeds.
18:22He grinds the white sesame seeds to enhance the aroma and flavour.
18:31It's amazing that you can do this.
18:33I've been doing this for a long time.
18:37I've been doing this for a long time, so I'm used to it.
18:40The sesame seeds taste the best when you grind them like this.
18:47He also adds five kinds of spices, such as sansho pepper, to enhance the aroma and flavour.
18:54This is the base.
18:56It has all the spices except for the red one.
18:58It's without the red one.
19:00This is the base.
19:01Since it doesn't affect the flavour of other spices,
19:04the chili pepper they use is a mild one.
19:09I'll add some sansho pepper.
19:11I'll add some sansho pepper to increase the price.
19:13There are many people who like sansho pepper.
19:15It's one of my favourites.
19:18Which one is your favourite?
19:21I'm getting older,
19:24so I'm addicted to it.
19:28I use it a lot.
19:33He'll taste the freshly ground sesame seeds in the shop.
19:39The colour is different.
19:41It's green and red.
19:46Each one of them has a distinct flavour.
19:50Even if it's very spicy, I can eat it easily.
19:58It's sansho pepper.
20:00It has the flavour of sesame seeds.
20:03As I said before, I'll add some sesame seeds to it.
20:06I can taste the strong flavour of sansho pepper.
20:10It goes well with rich hot pot.
20:13It goes well with hot pot, too.
20:15It goes well with hot pot, too.
20:18For dinner,
20:19they'll go to a famous restaurant where famous stars work.
20:27Rakuten-O.
20:28Here it is.
20:30Rakuten-O.
20:32This isn't a house, is it?
20:39Am I right?
20:42Hello.
20:44I'm Makoto Fujita, and I'm studying abroad.
20:48Excuse me.
20:51Hello.
20:52There's nothing here.
20:54No, there isn't.
20:56There isn't.
20:57I was a bit worried.
21:01Ibuki is here, too.
21:03Mr Toei and Mr Shochiku are here.
21:05I see.
21:06They're celebrities.
21:08Rakuten-O is famous for its hidden yakiniku restaurant.
21:13It's near the Uzumasa studio.
21:16Famous stars often come here after filming.
21:21Do you leave the meat to us?
21:23That's right.
21:24No one asks for the menu.
21:26You can leave it to us.
21:27If you want to eat something,
21:29let us know.
21:30What kind of meat do famous stars like?
21:33Excuse me.
21:35This is the sauce.
21:37This is Ichibo.
21:39Ichibo?
21:40It's good as a steak.
21:42This is wasabi soy sauce.
21:44This is the most popular peach.
21:46You can eat it raw,
21:47but if you grill it, it'll be sweeter.
21:49This is Kyoto's specialty, Arai-dare.
21:52You grill it and eat it?
21:54Yes.
21:55I see.
21:56There are many yakiniku restaurants.
21:58Yes.
21:59I'll try it.
22:04You can flip it over after 3 seconds.
22:07It's been 2 seconds.
22:09You can eat it now.
22:11This is Arai-dare.
22:13I see.
22:15It's amazing.
22:16It's amazing.
22:23It's good.
22:24It's good that the peach is so soft.
22:27It depends on how you cut it and how you grill it.
22:32It's good.
22:36It's soft.
22:38It's soft.
22:39It's very soft.
22:40It's soft.
22:42The meat has a sweet sauce.
22:44Yes.
22:45This has a strong flavor.
22:47Yes.
22:48This is Kyoto's specialty.
22:50Yes, it is.
22:51Next, let's try Ichibo, the most popular peach.
22:58This is wasabi soy sauce.
22:59It's good.
23:00This is the best.
23:01I think so, too.
23:07I'm sure of it.
23:09This is wasabi soy sauce.
23:11The fat is sweeter.
23:12That's right.
23:13It's light.
23:16It's really a hot pot.
23:18That's right.
23:19It's amazing.
23:21The next day
23:24Rakuten-go, a famous restaurant for Showa actors and actresses.
23:28After enjoying the excellent grilled meat,
23:32Everyone eats meat like this on the course.
23:35After that, they eat hot pot or motsu hot pot.
23:38Nishida-san also likes hot pot.
23:40Nishida-san?
23:42Motsu hot pot is said to be popular with actors, too.
23:47It's really a hot pot.
23:48That's right.
23:49It's amazing.
23:50Do you put it here?
23:51That's right.
23:53Do you want to eat a little bit?
23:55Do you want to eat a little bit?
23:56It's not a little bit.
23:58It's the main dish.
24:01Nishida-san also likes hot pot.
24:04The umami of Japanese beef hormone is in the broth.
24:16It's delicious.
24:18It's full of umami.
24:21The fat of the motsu is very sweet.
24:24It's delicious.
24:26The broth is really refreshing.
24:28It goes well with yuzu pepper.
24:30The broth is made of bonito and kelp, vegetables, and motsu.
24:35It's delicious.
24:41This is a fruit salad.
24:43Is this a fruit salad?
24:44That's right.
24:45It's been like this for 50 years.
24:48It's been like this for 50 years.
24:49It's cute, isn't it?
24:51It looks good on you, too.
24:54It's a cake.
24:56It's a cake, isn't it?
24:57People often say that.
24:59It's amazing.
25:01There are a lot of fruits.
25:06How should I eat this?
25:08How should I eat this?
25:10You can't eat this.
25:12I can't eat it well.
25:15If you can eat it well, you can eat it here.
25:21You can eat it somewhere.
25:23It's four slices of bread, isn't it?
25:26That's right.
25:29I got it.
25:31I got it.
25:35Can you eat it in one bite?
25:37I think I can eat it.
25:38Can you eat it?
25:41I think I can eat it.
25:42Really?
25:46Did you eat it?
25:48It's delicious.
25:50Is it delicious? Thank you very much.
25:52The fresh cream is not too sweet.
25:54It's smooth and refreshing.
25:56My father found this fresh cream from various places.
26:01Some people eat katsu sandwich and fruit sandwich together.
26:06Even women.
26:11I'm nervous.
26:12He was watching us a lot.
26:15Really.
26:17He was watching us a lot.
26:19When I was eating katsu sandwich, it was beautiful.
26:24It was beautiful.
26:26It's different now.
26:27It's messy.
26:29That's fine.
26:30But I like the beauty of it.
26:34You're talking about something else.
26:36Really.
26:38He was watching us a lot.
26:40Really.
26:41He was watching us a lot.
26:42Really.
26:44Next episode.
26:45A trip to Kouka, Shiga Prefecture.
26:49A sake katsu lunch made by Shuzo.
26:52The smell of sake katsu is amazing.
26:54We'll enjoy Omi beef.
26:57Please look forward to it.
26:59A special blend of Yamamoto, a coffee shop.
27:02A present for six people.
27:05Please apply by answering the questionnaire.
27:08Next episode.
27:10We've arrived at Kunikuni Okou.
27:13How is it?
27:16It's beautiful.
27:17We've prepared five kinds of katsu.
27:22You can choose the katsu according to your mood at that time.
27:25When you feel a little painful, you can put your mind to it.
27:30You can press your back with the katsu.
27:33If you like it, please buy it.
27:38Please buy it.