水野真紀の魔法のレストラン 2025年2月12日 ＃962「関西 行列店の裏側密着SP」
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Tonight's magic restaurant is the back side of the Kansai Railway Station, Nicchaku Special!
00:07There are more than 100 people in line at Nipponbashi!
00:12Wow!
00:13Amazing!
00:14It's expensive!
00:16Let's go fight!
00:18It's a real fight!
00:19The large size ramen, which is very popular among young people, is even bigger than the amount of ingredients!
00:25In addition, at the Dashi-maki specialty store in Kyoto,
00:28they continue to cook by themselves in the middle of the night!
00:32About 7 hours?
00:37First of all, the first Nipponbashi in Japan!
00:40The first Nipponbashi in Japan!
00:41A popular buffet that serves 500 people a day!
00:46Here it comes!
00:49We came to Kobe SUMA SEA WORLD, which opened in June last year as the only aquarium in West Japan where you can see sharks!
01:01What are we going to investigate?
01:04Hello!
01:05I'm here at SUMA!
01:06I see!
01:07It's a smile!
01:08Everyone!
01:09Smile! Smile!
01:11It's decided!
01:12Thank you very much!
01:15Such a smile is being investigated by this restaurant, which can be lined up in a row as soon as you enter the gate!
01:26The reason why it's so popular is...
01:28It's huge!
01:30It's a shark!
01:32There's a shark!
01:33It's coming!
01:34It's coming!
01:35I've never seen a face as big as this!
01:39It's cute!
01:40What is this?
01:42A buffet restaurant where you can eat while looking at the graceful sharks!
01:46Blue Ocean Orca Stadium
01:50Not to mention the powerful sharks,
01:53the authentic cuisine using the ingredients of local Hyogo prefecture is also very popular!
02:00The garlic rice is served with Kobe beef!
02:04The beef stroganoff is served with Awaji beef!
02:09In addition, the roast beef of Hyogo prefecture, which the chef cuts in front of you, is also served!
02:17You can eat more than 50 kinds of authentic dishes!
02:22The price starts from 4,000 yen!
02:26You have too many choices!
02:28It's good!
02:29Brown!
02:30Brown is good!
02:31I can only choose what I like!
02:34Everything looks delicious!
02:37Itadakimasu!
02:42It's really delicious!
02:45It's really melting in my mouth!
02:47It's really melting in my mouth!
02:48Usually, restaurants in aquariums don't have much taste.
02:54That's a prejudice!
02:55That's a prejudice!
02:56That's a prejudice!
02:57That's a prejudice!
02:58The sushi is just as good as when I was taken to a high-end sushi restaurant!
03:04High-end sushi!
03:06It's really good!
03:08It's really good!
03:09It's really good!
03:10It's really good!
03:11I can't see it.
03:12I can't see it.
03:13I can't see it.
03:15The popular buffet is 3 times a day.
03:19They make more than 50 kinds of dishes for 500 people.
03:25What kind of preparation is being made in the kitchen?
03:30This is the first time that TV has been shown behind the scenes.
03:36Let's go.
03:37This is the back side of the restaurant.
03:41It's noisy.
03:42There are a lot of people.
03:43Excuse me.
03:44Excuse me.
03:46It's noisy.
03:49The kitchen is about 150 square meters.
03:52The kitchen is about 150 square meters.
03:53More than 10 people are working on the preparation.
03:59The pot is really big.
04:02What is that?
04:03Excuse me.
04:04Excuse me.
04:05What kind of pot is this?
04:08This is a pot for curry.
04:11It's a pot for curry.
04:14It's big.
04:15It's about 300 servings.
04:17It's about 300 servings.
04:24They cook Kobe beef and onions in a large amount at once.
04:28The curry is rich in flavor.
04:32Let's eat.
04:34This is delicious.
04:35This is delicious.
04:36This curry has a strong flavor.
04:40This curry is stewed.
04:41This is a delicious Japanese style curry.
04:43This is delicious.
04:45This curry is a little sweet.
04:47The beef is tender and easy to eat.
04:51I like this curry very much.
04:54What's more?
04:55This is big.
04:56This is big.
04:57How many servings is this?
04:59This is about 120 servings.
05:03This is about 120 servings.
05:05It's not twice.
05:06It's about 200 servings.
05:07It's about 200 servings.
05:11As expected, there is only a buffet.
05:13It is natural to cook more than 100 servings in one cooking.
05:17That's amazing.
05:19That's why there are people like this.
05:24The food is lined up beautifully.
05:27It looks delicious.
05:28How much can you eat in a day?
05:30I can eat 1,800 servings a day.
05:32That's amazing.
05:34I don't understand the meaning of this.
05:36I don't feel tired.
05:38I don't feel tired.
05:41He is the only one who can eat a large amount of sushi.
05:46That's amazing.
05:48What are you thinking about when you eat sushi?
05:50I want to eat sushi as soon as possible.
05:53I want to eat sushi as soon as possible.
05:55I want to eat sushi as soon as possible.
05:57I want to eat sushi as soon as possible.
06:02What else is there?
06:03He is working with tweezers.
06:08That's amazing.
06:10I'm sorry.
06:11Can you show me?
06:13He is working with tweezers.
06:14That's amazing.
06:16It's amazing.
06:19He was making a rice ball of a children's menu.
06:23He is making rice balls and seaweed.
06:26He makes more than 400 rice balls a day.
06:31Isn't it troublesome?
06:33That's right.
06:35But it looks fun.
06:37I think children will be happy.
06:40Children's smiles.
06:43Children are happy.
06:45That's right.
06:47He is working with tweezers.
06:51He brought a large amount of food.
06:54Is that a large amount of fish?
06:56That's right.
06:57That's a fish.
06:59Is that a fish?
07:02Kobe Suma Sea World displays about 560 species of 19,000 animals.
07:10The amount of food they eat in a day is more than 200 kilograms.
07:15He is working on the back of the food.
07:21The main food is frozen horse mackerel.
07:24He defrosts it.
07:26It's upside down.
07:30Is this right?
07:33Is this right?
07:36I want to go to the side.
07:39Is this divided into seawater and freshwater?
07:43That's right.
07:44He defrosts the food that goes into the seawater.
07:47He defrosts the food that goes into the freshwater.
07:51He defrosts the food that goes into the freshwater.
07:55He not only defrosts the horse mackerel, but also cuts off the head and fins of the fish.
08:01Is it so kind to fish?
08:04If you put the food in the body as it is,
08:07the customer will say that there is a dead fish.
08:10By saying that the head is dead and it is a food,
08:13customers will understand that it is a food.
08:16It's interesting.
08:18He also cuts off the squid for sea urchin.
08:22He cuts off the jellyfish for jellyfish.
08:27It is said that preparing a certain species is the most difficult task.
08:32After cutting off three horse mackerel,
08:35he peels the skin and cuts it into thin slices.
08:40It's really hard.
08:42If you cut the horse mackerel into such small pieces and fry it,
08:45customers can't eat it.
08:47What kind of fish is this?
08:49We have the world's oldest long-nose duck, called the Gargee, in our aquarium.
08:56And this is the fish.
08:58It's mouth is so thin.
09:00It's so young.
09:01If you want to eat it, you have to cut it into thin slices.
09:08Please eat it.
09:09I've worked so hard to cut it.
09:11Oh, this is it.
09:12Gargee, you too.
09:14This way, this way.
09:16Stop it.
09:17No, no, no.
09:18It has a skin.
09:19This is not made for Gargee.
09:20You can't eat it.
09:22Gargee, that's not it.
09:23You can't eat it?
09:24Gargee, that's not it.
09:28I didn't cut it for Gargee.
09:30Can you do it, Gargee?
09:31Don't push yourself.
09:32You can do it, Gargee.
09:33Is it big for Gargee?
09:34It's gold.
09:35I didn't cut it for Gargee.
09:38You can't do it.
09:39You can't do it.
09:41Please give up.
09:42That's not it.
09:43You can't do it.
09:44I cut it for Gargee.
09:48That's too bad.
09:51Is it okay if you can't eat it?
09:53For example, even if I can't eat it today, I can eat it next time.
09:57When I can't eat it, I increase the amount of feed.
10:01I see.
10:02Yes, that's my plan.
10:04By the way, the guest, Mr. Izumi Mori, has about 30 pets.
10:09The fee is more than 500,000 yen per month.
10:13Do you sometimes buy them in aquariums?
10:15We have a 2-meter-long aquarium.
10:20We have a lot of them.
10:21Wow, that's amazing.
10:25At first, the aquarium was this big.
10:27Then, the aquarium got bigger and bigger.
10:31I wanted to see them swimming.
10:34Then, the aquarium got bigger and bigger.
10:36It became about 2 meters.
10:38Then, what about the most expensive feed in the aquarium?
10:44By the way, what kind of feed do you give them?
10:46In the aquarium, we give them 4 kinds of fish.
10:49This big one is mackerel.
10:53Mackerel.
10:55In addition to mackerel, we also give them mackerel.
10:59How much do they eat in a day?
11:02We give them about 70 kilograms of 4 kinds of fish a day.
11:0670 kilograms?
11:07One fish is about 300 kilograms.
11:10We give them about 350 fish a day.
11:12350 fish?
11:15You guys are amazing.
11:18The sky is so big.
11:21In addition to fish, what else do you give them?
11:24We give them ice.
11:27Now, let's ask Mr. Morizumi.
11:31There is a reason why we give fish ice in the aquarium.
11:37What is it?
11:40Well...
11:42Because it's a fish hunt,
11:44we cool the fish to make it cool.
11:50What is the answer?
11:51Because it's the same kind of fish as us,
11:56we give them ice.
11:57I see.
11:58This is a good question.
12:05What is the reason why fish eat ice in the aquarium?
12:09Because it's the same kind of fish as us,
12:11fish eat ice to replenish water.
12:14Oh, I see.
12:17Mackerels usually absorb water from fish,
12:22but frozen fish in the aquarium release water when they are thawed.
12:29That's why fish use ice and jelly to replenish water.
12:35Mackerels are very smart.
12:37When we were on the set,
12:39we were told that they know where the camera is.
12:41Really?
12:42They know where the camera is.
12:44I was looking at the camera,
12:45and they said,
12:46let's take a picture.
12:48Really?
12:49Let's take a picture.
12:50I don't want that kind of punishment.
12:53Next,
12:54the famous restaurant is waiting for 3 hours at midnight.
12:57It's the busiest day of the year.
13:02We came to Nankai Honsen Sakai Station.
13:07It's 11 o'clock in the afternoon.
13:09What are they going to investigate?
13:10Who is it?
13:11It's Goe.
13:12I'm sure it's Goe.
13:13Yes, it's Goe.
13:14He came to the magical restaurant.
13:17It's cold, isn't it?
13:18December.
13:19It's cold.
13:20He is in charge of early morning and late night shooting.
13:22It's Goe.
13:23It's Goe.
13:25He is very excited.
13:27Yesterday,
13:28I appeared on a late-night live broadcast called Gakuya News.
13:32And the next day,
13:33I appeared on this program.
13:34And the next day,
13:35I appeared on All That Manzai.
13:37It's a late-night live broadcast.
13:39You are good at it.
13:41I'm sure you are 50 years old.
13:44I'm looking for a restaurant that can line up around here.
13:47Tempura restaurant?
13:49It's open from 11 o'clock at night.
13:51Tempura restaurant at this time of night?
13:53We had a rotation before,
13:55so it's 30 minutes.
13:56I think people who have time can stay here for more than an hour.
13:59That's good.
14:00What is the tempura restaurant that is lined up at midnight in Sakai?
14:04Sakai Go Ichiba.
14:05There are so many cars here.
14:08The cars are lined up.
14:13Wow, amazing.
14:14The cars are lined up.
14:16The cars are lined up.
14:18Where is the front?
14:21The cars are lined up like this.
14:23The cars are lined up like this.
14:25It's not over yet.
14:27It's not over yet.
14:28It's amazing.
14:29It's amazing.
14:30Despite the late night, there are more than 60 people in a long line.
14:36Tempura Daikichi was founded in 1982.
14:41Now, the restaurant is also open in Whitey Umeda and Baltica 03 Namba City.
14:48The lunch menu is also plentiful.
14:51Baltica 03's Daikichi set meal is very popular when five types of tempura are eaten at a reasonable price.
15:01On the other hand, only the main store in Sakai Go Ichiba is open from 11 p.m. to 9 a.m. the next day.
15:10It was held at Ichiba at the time of the opening.
15:18It's very popular.
15:20They serve a lot of tempura.
15:24They serve a lot of tempura.
15:28There are more than 1,000 tempura in a day.
15:36The main store in Sakai Go Ichiba is very popular.
15:41I'm very busy today, tomorrow, and the day after tomorrow.
15:45I'm sorry.
15:46This is the last day of the year.
15:51This time, I came to the busiest store in the year.
15:58In Daikichi, there are more than 50 types of tempura, including shrimp and anago, for about 200 yen.
16:06Tempura flour is the main ingredient.
16:09It is made at home by the first generation.
16:12It has a crispy texture.
16:16It goes well with the original sweet and spicy tempura.
16:22It's delicious.
16:27It's delicious.
16:30I can eat this easily.
16:32I can eat this at midnight.
16:36The popular Chukichi Mori has 15 types of tempura.
16:40It's about 300 yen cheaper than ordering a single order.
16:44It's delicious.
16:46There are also other types of tempura.
16:51Chikuwa cheese and mentaiko tempura are also popular.
16:58There is another specialty in Daikichi.
17:05This is it.
17:07This is a shell.
17:09Is that okay?
17:11The shell of the clam miso soup can be thrown away on the floor.
17:17Originally, it was designed to make it easier for the first generation to clean up.
17:22What kind of movie is it?
17:23There are many customers who come to the store looking forward to this.
17:27This system is also used in Sakai Higashi and Nanba.
17:32Many of the customers who come to the store are young people.
17:36There is a reason for this.
17:39It's like UNIVERSE.
17:41I feel like I'm in UNIVERSE.
17:43That's right.
17:45I want to go to UNIVERSE in Sakai.
17:48You can go to UNIVERSE in Sakai.
17:51What about the customers in Sakai?
17:54I came to UNIVERSE as soon as I got my license at the age of 18.
17:57I see.
17:59I came to UNIVERSE as soon as I got my license at the age of 18.
18:02Do you come to UNIVERSE when you get your license?
18:04The parking lot is big.
18:06It's easy to get on the train.
18:10In addition to the fact that UNIVERSE is a time zone where trains do not move,
18:15there is a parking lot in front of the store where about 50 cars can be parked,
18:20so most of the customers come by car.
18:24In fact, among young people in Sakai,
18:27there is a custom of going to UNIVERSE when you get your license.
18:34How did it go?
18:36I went to UNIVERSE about five times.
18:39I turned my eyes to the store again.
18:42It's easy to use.
18:44It's very fast.
18:45You can use both hands.
18:46You can make tempura with your left hand.
18:49You can make tempura with your right hand.
18:52You can put oil in it.
18:54This is a great way to play together.
18:57It's a double-pour.
19:01It's the busiest day of the year.
19:04There are a lot of orders.
19:06Customers don't stop.
19:11However, all orders are placed within five minutes after receiving the order.
19:18It's been less than five minutes, and it's already done.
19:21It's fast.
19:22Did you order for two women?
19:25How can you eat so much?
19:28It takes four hours to close.
19:31It's 3 a.m.
19:35There are still a lot of people outside the store.
19:39In the meantime...
19:42A customer is heading to the market.
19:46Let's go.
19:52When there is no food left, he goes to the market.
19:56That's delicious.
19:59He also replenishes oil.
20:02There's a lot of oil.
20:04Do you always add this?
20:06Yes, I add it one after another.
20:08You add oil one after another.
20:10There's a lot of liquid in the oil.
20:15This oil is important.
20:18He uses about 50 liters of oil a day.
20:26It's been nine hours since he started.
20:28It's 8 a.m.
20:30It's early in the morning.
20:32There's a new movement.
20:34There's still a voice.
20:36There's still a voice.
20:38There's still a voice.
20:41Excuse me.
20:42What's going on here?
20:45I'm going to bring my luggage to the store.
20:50Is this the food you were using at the store?
20:55Yes.
20:56I'm going to use both Sakai-Higashi and Sakai-Higashi.
21:00I don't want to lose anything.
21:02It's a secret of cheapness to share food and reduce losses.
21:08His busiest day in a year is over.
21:13More than 400 customers came to the store on this day.
21:19The number of tempura sold was more than 3,500 times that of usual.
21:26That's amazing.
21:31The number of people who appeared on Nipponbashi in Osaka City Nariwaku was 130.
21:43That's amazing.
21:49It's like a battle.
21:51The number of people who appeared on Nipponbashi in Osaka City Nariwaku was 130.
22:06There are so many people.
22:11It's about 10 hours before the tempura is ready.
22:16Are you kidding me?
22:19The voice is still active.
22:23This is SAKIYA.
22:24After this is tempura.
22:25I want to eat tempura regularly.
22:28I want to eat tempura regularly.
22:32How many times have you eaten tempura?
22:33I can't count.
22:35I'm addicted to tempura.
22:37That's good.
22:38I came from Tokyo.
22:39Did you come from Tokyo?
22:41I came from Hokkaido.
22:44I came from Sapporo.
22:45What are you looking for today?
22:48I'm looking for ramen.
22:52There is a long line in front of the store.
22:56This is a ramen shop that opened in January last year.
23:02There are six stores in Kansai.
23:04This is a ramen shop that attracts young people.
23:09What kind of ramen is this?
23:19This is a ramen that attracts young people.
23:24This is a ramen with garlic, cabbage and bean sprouts.
23:28This is a ramen with thick noodles.
23:31This is a large ramen.
23:34This is about 1 kg.
23:38Please look at the weight of this.
23:39This is a ramen with garlic.
23:40This is a ramen with a lot of garlic and vegetables.
23:44He said something like a spell.
23:47This is a ramen with garlic and vegetables.
23:51He said something.
23:52This is a ramen with garlic and vegetables.
23:56He said something like a spell.
23:59He said something like a spell.
24:04He said something like a spell.
24:07What did he say?
24:08This is a ramen with garlic and a lot of fat.
24:12This is a ramen with a lot of vegetables.
24:15Is this a ramen with a lot of vegetables?
24:17This is a ramen with a lot of vegetables.
24:18This is a ramen with a lot of vegetables.
24:20When you order, you can add toppings to the ramen.
24:25You can add toppings as you like.
24:30This is a ramen with a lot of garlic, fat and vegetables.
24:34He added garlic and fat.
24:39He added a lot of vegetables.
24:43This is a ramen with a lot of vegetables.
24:44This is a ramen with a lot of vegetables.
24:47This is a ramen with a lot of vegetables.
24:52Mr. NARANO, please explain the ramen.
24:57Please explain the ramen.
25:01This is a Jiro ramen.
25:02This is a ramen with a lot of vegetables.
25:05This is a ramen with a lot of vegetables.
25:08This ramen is made of flour.
25:12This is a ramen with a lot of vegetables.
25:17This is a ramen with a lot of vegetables.
25:26This is a ramen with a lot of vegetables.
25:29This is a ramen with a lot of vegetables.
25:37Customers don't just enjoy this.
25:41Even the kids are eating!
25:43It's a battle!
25:45A battle?
25:47It's a battle!
25:49It's a battle!
25:51They're all lining up and eating together,
25:53while they're all trying to catch up.
25:55It's a battle.
25:59By the way,
26:01they're sharing the ramen and not eating any.
26:03Even the kids?
26:05Have you finished your food?
26:07We've won the battle!
26:09Congratulations!
26:11Congratulations!
26:13How do you feel right now?
26:15It's the best!
26:17The first bite was shocking!
26:19I couldn't stop eating.
26:21The winner is the customer!
26:23Everyone, please give him a big hand!
26:25Please give him a big hand!
26:27He's so kind!
26:29The investigators' breakfast
26:31is also a challenge against the ramen!
26:35Where's the ramen?
26:37It's here!
26:39It's here!
26:41Itadakimasu!
26:49It's delicious!
26:51The flavor is strong,
26:53the noodles are chewy,
26:55and the volume is strong.
26:57It's delicious!
26:59I wonder if I can really finish this.
27:01It's a battle!
27:03There are three points to eat.
27:05Don't stop, don't talk,
27:07and don't drink water.
27:09If you follow these three points,
27:11even if you think you won't be able to eat it,
27:13you'll definitely be able to eat it.
27:15That's right.
27:17Excuse me, everyone.
27:19I won't talk for a while.
27:21Don't stop, don't talk,
27:23and don't drink water.
27:25Based on these three points,
27:27he keeps eating the noodles.
27:35Let's eat!
27:37Thank you for the meal!
27:39I won!
27:41I did it!
27:43Thank you!
27:45What?
27:47At first,
27:49I thought it was noodles.
27:51I was focused on the noodles,
27:53but the enemy was bean sprouts.
27:55Itadakimasu!
27:57There's a lot of bean sprouts.
27:59It's delicious!
28:01It's delicious!
28:03I shouldn't say it's delicious, right?
28:05You can say it now.
28:07That's fine.
28:13It's delicious!
28:15There's a lot of bean sprouts,
28:17so it's delicious.
28:19If you eat it in order,
28:21you'll want to eat it alternately.
28:23It's really good to eat vegetables.
28:25This noodle is
28:27easy to absorb soup.
28:29If you eat vegetables,
28:31the noodles will grow,
28:33so you can turn it over
28:35and put the noodles on top.
28:37That's how you eat the noodles.
28:39However,
28:41Gohei-san ate the normal size.
28:43You were working hard.
28:45Yes.
28:47Did you fail?
28:49I'm collecting it.
28:51After eating a large ramen,
28:53he wants to feel satisfied
28:55and achievement.
28:57But,
28:59it may be sold out
29:01at the same time as the opening.
29:05How is the preparation
29:07of a super popular ramen shop
29:09done?
29:11There is a secret
29:13unique to Dekamori Ramen
29:15that is prepared in an extraordinary amount.
29:23There is a sound from the inside of the store.
29:27Wow.
29:29What are you doing?
29:31This is a bone.
29:33I'm going to split it into two.
29:35If you split it,
29:37the soup will come out from the cross section.
29:39If you don't do this,
29:41the taste won't be decided.
29:43The preparation amount of a ramen
29:45that is sold 300 times a day is amazing.
29:49In order to get the umami from the bone,
29:51he crushed it with a hammer.
29:53It's called the cartilage.
29:55First, 10 kg of cartilage.
29:57Then, 10 kg of meat near the spine.
29:59He puts 10 kg of meat
30:01into the broth.
30:03Then, 120 liters of water.
30:05He just needs to boil it well.
30:09The rich tonkotsu soup
30:11is extracted
30:13from simple ingredients.
30:15This is our ramen.
30:17It's thick and long.
30:19It's homemade.
30:21The important point of ramen is
30:23the thick and long noodles.
30:25It's delicious.
30:27If you make it 300 times a day,
30:29it's about 45 kg
30:31at a general ramen shop.
30:33But it's 100 kg
30:35more than that.
30:37Char siu is 5 kg
30:39at a general ramen shop,
30:41but it's 70 kg here.
30:45Bean sprouts are
30:4715 kg at a general ramen shop,
30:49but it's 70 kg here.
30:53And
30:55he has to prepare
30:57the necessary amount of toppings.
31:01This is garlic.
31:03It's about 5 kg per day.
31:07To enhance the umami of ramen,
31:09he cuts the garlic
31:11into small pieces
31:13with a mixer.
31:15He also prepares
31:17the back fat,
31:19which is popular among regular customers.
31:21The preparation is done.
31:27The topping is free,
31:29but what if you pay 100 yen?
31:31The topping is free.
31:33The topping is free.
31:35It's unlimited.
31:39Just by adding 100 yen,
31:41the topping is unlimited.
31:45However,
31:47you can't share it.
31:49How much
31:51did you order?
31:53It's 2,000 g.
31:55This is what I just ate.
31:57This is what you just ate.
31:59Did you serve it here?
32:01The noodles are overflowing here.
32:03Are there vegetables?
32:05That's amazing.
32:07Did you finish it?
32:09A student from the medical school gave it to me.
32:11What?
32:13Even though it's normal,
32:15it's 2 kg.
32:17That's a lot.
32:19That's amazing.
32:21A student from the medical school gave it to me.
32:23He asked me to film
32:25the 2 kg noodles.
32:27If I can't finish it by myself,
32:29I can't serve it.
32:31That's cool.
32:33You can do it if you go to the park.
32:35I can do it.
32:39Next,
32:41he cooks the noodles
32:43by himself.
32:47It's lunch time.
32:49Near the World Heritage Site
32:51in Kamigyo-ku, Kyoto City,
32:55he found a queue.
32:59It's a 15-minute walk
33:01from JR Nijo Station
33:03to Shibahan.
33:05What are the customers looking for?
33:07What did you buy today?
33:09It's Nashi-maki.
33:11Nashi-maki is delicious.
33:13Nashi-maki is delicious.
33:15Nashi-maki is delicious.
33:17This is Nashi-maki
33:19that the customers love.
33:21It's 450 yen for one.
33:23It's simple,
33:25but it's big
33:27and has a lot of soup.
33:29It's soft.
33:31It's juicy.
33:33I can feel it when I put chopsticks in it.
33:35It's really delicious.
33:37It's amazing.
33:39There's a lot of soup.
33:41It's full of soup.
33:43It comes out
33:45in my mouth.
33:47It's the best Nashi-maki I've ever had.
33:49Actually,
33:51not only Nashi-maki
33:53is what the customers are looking for.
33:55It's Higaeri bento.
33:57Higaeri bento.
33:59It's like a normal bento
34:01with Nashi-maki on it.
34:03Higaeri bento
34:05is sold only during lunch time.
34:07It's 600 yen.
34:09It comes with a small amount of Nashi-maki
34:11and it's 600 yen.
34:15Shrimp fry
34:17and Yodare-dori
34:19are sold every day.
34:21Many kinds of dishes
34:23are popular with customers.
34:27Yodare-dori.
34:29A large serving.
34:31A large serving of rice
34:33is free.
34:37In terms of price,
34:39it used to be 10 or 20 yen.
34:41It's different now.
34:43It's like
34:45you're selling Nashi-maki.
34:47If you eat Nashi-maki,
34:49you'll get a bento.
34:51If you don't eat Nashi-maki,
34:53you won't get a bento.
34:55If you don't eat Nashi-maki,
34:57you won't get a bento.
34:59You won't get a bento.
35:01Actually,
35:03the main dish is
35:05Nashi-maki.
35:07The owner, Mr. Kenichi Kawai,
35:11and his wife,
35:13Ms. Manami,
35:15are in charge of the restaurant.
35:17Nashi-maki is the best.
35:19It's the best in Japan.
35:21The owner is confident.
35:23The bento of Nashi-maki
35:25is getting popular.
35:35The bento is sold out.
35:37It's sold out.
35:39The bento is sold out
35:41in less than 2 hours.
35:45Is the restaurant closed today?
35:47No,
35:49the Nashi-maki
35:51will be sold until 7 p.m.
35:55The restaurant is open from
35:5711 a.m. to 7 p.m.
35:59I want to go there.
36:01After the bento is sold out,
36:03only Nashi-maki will be sold.
36:05The main dish is Nashi-maki.
36:09It's ready.
36:11The restaurant is open for 2.5 hours.
36:13Ms. Manami, his wife,
36:15is in charge of the restaurant.
36:17The owner, Mr. Kenichi,
36:19goes home at 1.30 p.m.
36:23When do you go to work?
36:25At 9.30 a.m.
36:27Do you want to go to work at 9.30 a.m. tomorrow?
36:29No,
36:31I want to go to work at night.
36:33What do you mean?
36:35The restaurant is located
36:37behind a small shop
36:39where time flows slowly.
36:41The restaurant is full of
36:43exciting scenes.
36:53Do you really go to work at this time?
36:55Yes, I do.
37:01Good morning.
37:03Good morning.
37:05Good morning.
37:09Ms. Manami,
37:11his wife,
37:13goes home at the same time.
37:17It takes about 13 hours
37:19to go to the oven.
37:21What do you do first?
37:23I roll the eggs.
37:25First, he makes Nashi-maki.
37:27He uses
37:29the egg white.
37:33He stirs it well
37:35to make the texture smoother.
37:39He uses 140 eggs at once,
37:41so it's a lot of work
37:43just to mix them.
37:47This is Johana-katsuo.
37:49It's like a scraper.
37:51I use it to make
37:53miso soup.
37:55When he adds kombu
37:57to the katsuo,
37:59which has a strong scent
38:01and little bitterness,
38:03the soup is ready.
38:07He adds the soup
38:09to the eggs
38:11one by one,
38:13and it's ready.
38:15All he has to do
38:17is to bake it.
38:19When he bakes Nashi-maki,
38:21he sits down.
38:23There's a reason why
38:25he keeps baking.
38:29It takes about 7 hours.
38:31What?
38:33You can't do it all by yourself.
38:35It's the voice of a Nashi-maki maker.
38:37The voice.
38:39It takes about 3 minutes
38:41to bake one Nashi-maki.
38:45From 10 p.m.
38:47to 5 a.m.,
38:49he keeps baking
38:51one by one.
38:53You're kidding.
38:55It takes about 5 minutes
38:57to bake one Nashi-maki.
38:59It's good,
39:01but you can't do it.
39:03I think Tsuyobi and Chudo
39:05are made with soft eggs,
39:07but we use Tsuyobi.
39:09We spread it out
39:11and roll it thinly.
39:13It's impossible to do it one by one.
39:15Shigan's skill is to roll
39:17eggs with a lot of soup
39:19but he can't make
39:21many at the same time.
39:31The time is
39:33past midnight.
39:35He's been baking
39:37Nashi-maki for about 2 hours.
39:41Why did he open
39:43Nashi-maki shop in the first place?
39:45Let's take a look.
39:47It's my specialty.
39:51When I opened the Izakaya,
39:53I was asked what I was good at.
39:55I thought
39:57if I bought something
39:59that I was good at,
40:01it wouldn't be a business.
40:03The owner, Kenichi,
40:05and his wife, Manami,
40:07got married 29 years ago.
40:09Manami learned
40:11how to cook
40:13and opened Izakaya Shibahan
40:155 years after their marriage.
40:19He used one Nashi-maki
40:21which was a signboard menu
40:23and opened the shop.
40:25That's why I can make bento.
40:37What are you going to do with the rice?
40:39Are you going to take a break?
40:41I don't want to eat rice.
40:43If I leave it alone,
40:45I won't be able to do anything.
40:47I want to continue.
40:49He's kind.
40:51He's making Nashi-maki.
41:09It took about 7 hours
41:11to make
41:13140 Nashi-maki.
41:15It's done.
41:19Is it done?
41:21Yes, it is.
41:23When he's done,
41:25he packs
41:27the 140 Nashi-maki one by one.
41:29When he's done,
41:31he takes a break.
41:35What are you going to do now?
41:37Now,
41:39I'm going to finish
41:41the Yodare-dori.
41:43Are you going to make
41:45a bento?
41:47Yes, I am.
41:49When he's done,
41:51he makes a bento
41:53right away.
41:55He doesn't take much time.
41:57He makes everything by hand.
42:03That's a lot.
42:05It's non-stop.
42:07I don't want to stop.
42:09If I take my time,
42:11I can take a break
42:13when I'm done.
42:15When he's done,
42:17he has breakfast.
42:19He writes down
42:21what he's going to do.
42:27It took more than 12 hours
42:29to make it.
42:31It took 21 hours.
42:33How's it going?
42:35It's almost done.
42:37It's early today.
42:39It's hard.
42:41On this day,
42:43he made 4 kinds of side dishes.
42:47It's easier
42:49if you reduce the number of ingredients.
42:51It's easier.
42:53But I can't reduce it.
42:55I don't know if the number of customers
42:57will decrease,
42:59but I think it's important
43:01to be able to choose
43:03what customers like and dislike.
43:05His wife, Manami,
43:07came to work
43:09and it's time to close.
43:13On this day,
43:15many customers came
43:17to see him.
43:21Sorry to keep you waiting.
43:29Sorry to keep you waiting.
43:31Please be careful.
43:35Dashi-maki and bento
43:37are sold out
43:39in a blink of an eye.
43:41It took 16 hours
43:43to make it.
43:45Kenichi Tenshu's
43:47one-day work is done.
43:49Why do you work
43:51for such a long time?
43:53It's fun.
43:55My life
43:57is fun.
43:59It's the most fun
44:01I've ever had.
44:03I don't have to worry about
44:05what I'm going to eat tomorrow.
44:07I want to do it
44:09as long as I can.
44:11Slowly.
44:13But...
44:17Do you feel the same way?
44:27He has been making
44:29Dashi-maki for 7 hours
44:31and he says it's the most fun.
44:35But...
44:37Do you feel the same way?
44:39If I win the lottery,
44:41I'll quit the next restaurant.
44:43If he wins the lottery,
44:45he'll go somewhere
44:47in Harusakai.
44:49I'm counting on you.
44:55He's been smiling all the time.
44:57He's been smiling all the time.
44:59He's been smiling all the time.
45:01He's been smiling all the time.
45:03It's amazing.
45:05He's been smiling all the time.
45:07I don't think he's been smiling
45:09all the time.
45:11Compared to me, he's been smiling all the time.
45:13The next restaurant is
45:15Chiyukabaru Sawada
45:17which opened in Osaka last summer.
45:19Chiyukabaru Sawada
45:21The popular menu is
45:23risotto and fried rice
45:25with egg.
45:27This time,
45:29Chef Sawada will show you
45:31how to make it.
45:33He'll show you how to make it
45:35with easy ingredients.
45:37First of all,
45:39I'll make simple fried rice with egg.
45:41Okay.
45:45Add salad oil and
45:47stir-fry the egg.
45:49Do you stir-fry it?
45:51Yes, I do.
45:53It's easy to stir-fry.
45:55I like to stir-fry it well.
45:57I like to stir-fry it well.
45:59When it's cooked like this,
46:01add rice.
46:05This is fried rice, isn't it?
46:07Yes, it is.
46:09If you have cold rice,
46:11add cold rice.
46:13I don't see risotto at all.
46:15When the simple fried rice with egg is done,
46:17take it out.
46:19I didn't season it at all.
46:21I didn't season it at all.
46:23I'll season it later.
46:25You don't need to season it here.
46:27Add the soup
46:29to the fried rice
46:31and it becomes
46:33fried rice risotto.
46:35I use abalone.
46:37It's hard to get abalone at home.
46:39Instead of abalone,
46:41I'll use this.
46:43Ta-da!
46:45It's a clam.
46:47It's a clam.
46:49It's relatively cheap.
46:51You can buy it at a supermarket.
46:53I'll use this
46:55and make it in the same way.
46:57I'll cut it.
46:59In a restaurant,
47:01it's easy to get the flavor
47:03by cutting the liver of abalone.
47:07By cutting the clam,
47:09it looks like a restaurant dish.
47:13After stir-frying eringi,
47:15asparagus, and seafood mix,
47:17add chopped clams.
47:21There are a lot of ingredients.
47:23By stir-frying them,
47:25the flavor will be enhanced.
47:27Add sake.
47:29Add sake.
47:31Add sake.
47:33Add sake.
47:35Add Chinese soup.
47:37Add Chinese soup.
47:39Add water-soluble potato starch to thicken the soup.
47:41Add potato starch.
47:43It looks like fried rice.
47:45Yes, it does.
47:47Look at this.
47:49I'll put fried rice here.
47:51I'll put it here.
47:53I see.
47:55This is risotto.
47:57I see.
47:59I'm looking forward to it.
48:01It's done.
48:03I don't use abalone as an ingredient.
48:05I'll add something
48:07to enhance the flavor.
48:09I see.
48:11Morita, what do you think it is?
48:13I think it's white wine.
48:15I see.
48:17What's the answer?
48:19This is it.
48:21I see.
48:23What's the answer?
48:25The answer is...
48:27Seafood fried rice risotto.
48:29Seafood fried rice risotto.
48:31What's the secret ingredient
48:33to enhance the flavor?
48:35This is it.
48:37Seaweed.
48:39I see.
48:41I see.
48:43Why does seaweed
48:45enhance the flavor of abalone?
48:47Abalone itself
48:49has the same flavor
48:51as seaweed.
48:53I see.
48:55Seaweed itself is delicious.
48:57It's delicious when you eat it with rice.
48:59That's why it's more delicious.
49:01What's the next step?
49:03What's the next step?
49:05This is it.
49:07Seafood fried rice risotto is ready.
49:11Let's eat.
49:13Let's eat.
49:19This is risotto.
49:23It's delicious.
49:25It looks like abalone.
49:27It looks luxurious.
49:29It has a lot of umami.
49:31It's true.
49:33It's soft because it was cooked for a long time.
49:35The rice and risotto
49:37have a good combination.
49:39It has a variety of flavors.
49:41It's delicious.
49:43I think you're the only one who thinks
49:45it's different from abalone.
49:47It's different from the abalone I always eat.
49:49The next episode is
49:51only about seafood.
49:53Let's find out the secret ingredient.
49:55What do you call this?
49:57I don't know.
49:59I don't know, either.
50:01See you next episode!
50:03Thank you for watching!
50:05Please subscribe to the channel and click the good button.
50:07See you next episode!
50:09Bye-bye.