町焼肉が好き 2025年3月29日 神のタン＆神のハラミが食べられる町焼肉
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TVTranscript
00:00I'm Kyoko Hamaguchi.
00:02Today, I'm here in Youga, Setagaya Ward, Tokyo.
00:08Oh, is that Mr. Koike?
00:11Are you Mr. Koike?
00:12Yes, nice to meet you. I'm Koike.
00:15250 kinds of grilled meat per year.
00:19Koike Katsuomi is the owner of Yakiniku.
00:23Today, I'm here in Youga, Setagaya Ward, Tokyo.
00:27I'm here to taste the God's tongue and God's nose.
00:31I'm looking forward to it.
00:33Yakiniku!
00:35I'm here as a Yakiniku trainer.
00:37That's amazing.
00:38I'm here as a Yakiniku trainer.
00:40I'm here as a Yakiniku trainer.
00:42I'm here as a Yakiniku trainer.
00:44I'm here as a Yakiniku trainer.
00:46I'm here as a Yakiniku trainer.
00:48I'm here as a Yakiniku trainer.
00:49That's amazing. I'm surprised.
00:51How is it?
00:52I want it.
00:58Koike, who loves meat,
01:00teaches the guests the secrets of Yakiniku
01:04and eats it all up.
01:09It's delicious.
01:11She loves street Yakiniku.
01:14Let's see how she cooks the best Yakiniku.
01:19This is God's tongue.
01:23It's street Yakiniku where you can eat God's belly meat.
01:27Let's start with the tongue.
01:31The reason why it's called God's tongue is
01:34that the Tokyo Meat Market is in Shinagawa Station.
01:38There are a lot of internal organs there.
01:42One of them is a restaurant called Kamiya Shoten.
01:47They buy good organs from Kamiya Shoten
01:53and sell only the best parts of the organs
01:57as God's tongue or God's belly meat.
02:01They sell it to the customers.
02:04God's tongue and God's belly meat are imported to Kodori.
02:09I asked the president of Kamiya Shoten
02:13where they sell the best parts of God's tongue and God's belly meat.
02:19He told me it's in Kodori.
02:25That's amazing.
02:27You can eat that kind of meat.
02:30That's the current situation.
02:32Yes, it is.
02:34Thank you so much.
02:38I'm so excited.
02:43It's beautiful.
02:45Let's start with the upper part.
02:51If you look closely,
02:53you can see the red part around here
02:56and the lower part.
02:59Most of the expensive Yakiniku restaurants
03:03remove this part and only use the middle part.
03:08I was surprised when I ate this part.
03:11I thought it would be better if it was attached.
03:14God's tongue is good in every way.
03:17If it's not good, you have to use only the middle part.
03:24Put it on a plate.
03:26I put it on a plate.
03:29If you can,
03:32put the green onion on the meat.
03:35How much should I put?
03:37A little more.
03:38This much?
03:39Yes, that much.
03:40Squeeze the lemon as you like.
03:59It's amazing.
04:01I can taste the umami of the tongue.
04:09Can I grill the next meat?
04:12Yes.
04:13By the way, where is this part?
04:17This is the base of the tongue.
04:22I've heard of Chateaubriand.
04:26Chateaubriand is the middle part of the fin.
04:30This is called Chateaubriand in Hodori.
04:34I've never heard of it.
04:37I've never heard of it.
04:40Chateaubriand.
04:44Chateaubriand.
04:46It's a cute name.
04:49Listen to the sound of the meat.
04:57The sound of the meat is amazing.
05:09It's well-cooked because of the fat.
05:11It's well-cooked.
05:12That's right.
05:13Do you enjoy the sound of the meat?
05:16I enjoy the sound and the smell of the meat.
05:20Do you enjoy the sound and the smell of the meat?
05:21I enjoy the sound and the smell of the meat.
05:25It's amazing.
05:26Please take it out.
05:29It's beautiful.
05:31What is this?
05:33It's shining.
05:34Yes.
05:35He mixes it with garlic soy sauce.
05:47It's delicious.
05:49It's soft and has a good texture.
05:51The fat is very fresh.
05:57This is delicious.
06:02I'll try the best part of the tongue.
06:07It's the back of the tongue.
06:10The back of the tongue is the back of the tongue.
06:16The back of the tongue has a streak.
06:20This is the back of the tongue.
06:24The back of the tongue is soft.
06:27That's right.
06:28The back of the tongue of a cow is hard.
06:32It's a little hard.
06:33It's a little hard, but it has a great taste.
06:38The back of the tongue has a great taste.
06:43The color is orange.
06:46What kind of seasoning is this?
06:48This is miso sauce.
06:49Is it miso sauce?
06:50It's miso sauce.
06:51The fat of the tongue and miso go well together.
06:56I see.
06:59However, if you overcook the miso, it will burn.
07:02So I only put it on one side.
07:04I only put it on one side.
07:08Don't overcook the part with miso.
07:17Please try it.
07:18The back of the tongue of a cow is hard.
07:34It's a deep taste that goes beyond words.
07:38Next, please try the back of the tongue of a cow.
07:41I eat the back of the tongue of a cow.
07:43The back of the tongue of a cow can be cut into six pieces.
07:49This part is the most delicious part.
07:52This part is the most delicious part.
07:54This part is the most delicious part.
07:57The back of the tongue of a cow is raw.
08:03Then, I use a knife to cut this small part.
08:06Then, I use a knife to cut this small part.
08:10Then, I use a knife to cut this small part.
08:16Recently, there are a few Yakiniku restaurants in Tokyo that serve this part.
08:24At first, I didn't know this part.
08:27But, when I ate this part, I realized that this part is very delicious.
08:32Then, there are more and more restaurants that serve this part.
08:36I don't know anyone who serves this part.
08:38I don't know anyone who serves this part.
08:39Is this part completely original?
08:40Yes, this part is completely original.
08:42There was a part called bone-in Kalbi in the U.S.
08:46I liked it very much.
08:47I ate the part that opened like this.
08:51I thought that it would be delicious if I ate the part with bones.
08:55But, it was very delicious.
08:57I agree.
09:03When I look at this part, I don't think it's a tail.
09:06I don't think so, either.
09:08It's my first time to eat this part.
09:10I absolutely order this part.
09:22This part is really delicious.
09:25I'm looking forward to eating this part.
09:32I like the sound of meat.
09:35I agree.
09:54Here you are.
10:00Please put this on the grill.
10:06This is garlic soy sauce.
10:21I've been eating this part for a long time.
10:23This tail part is really delicious.
10:26You just ate the part with bones, right?
10:28Yes.
10:29I'm going to eat this part with bones.
10:32Okay.
10:33I'm going to eat this part with a lot of meat.
10:37God's meat.
10:39There is a reason to be called that.
10:43In the old days, meat was not popular.
10:47Now, everyone loves meat.
10:48I love meat.
10:49I order meat when I go to a barbecue restaurant.
10:51I'm sure you eat meat.
10:53In the old days, good meat was served with Jokalbi.
10:58With Jokalbi?
10:59Yes.
11:00Jokalbi was not popular.
11:03But this part is soft, so it goes well with Jokalbi.
11:06Jokalbi was served with Jokalbi in the old days.
11:13This part is called Harami in Kamiya Shoten.
11:17Usually, Harami is served from the stomach of a cow.
11:23Harami is put in a pool filled with water.
11:27Harami is soaked in water to remove dirt and cool the temperature.
11:33But if you soak Harami in water for a long time, it will absorb water.
11:38Then the meat will be watery and easy to burn.
11:43And the taste will be light.
11:45So, Harami in Kamiya Shoten is dried immediately.
11:51Dried?
11:52Yes.
11:53Dried?
11:54So, Harami in Kamiya Shoten is not soaked in water.
11:57Harami is in the stomach of a cow.
11:59I see.
12:00So, the taste is completely different.
12:04I see.
12:10Harami in Kamiya Shoten is really good.
12:12This is a high-quality cut of Harami.
12:16Actually, we cut it like this.
12:20By cutting it like this, the fibers become shorter.
12:25But this is soft and has an interesting texture.
12:28So, if you enjoy the long fibers in your mouth,
12:35it's not all about the softness.
12:38The taste is good because of the texture.
12:40That's the best part of Yakiniku.
12:42So, I cut it like this and eat it with wasabi.
12:46It's the same meat.
12:48But the taste changes a lot.
12:50So, I enjoy it when I cut it like this.
12:52Then, let's start.
12:53Okay.
12:54I'll start with the high-quality cut.
13:03I've never seen anyone cut Harami like this.
13:12It's my first time.
13:13I've never seen anyone cut Harami like this.
13:17I see.
13:18But it's still soft enough to tear the paper.
13:25It's Harami.
13:30I'll be surprised if I eat this Harami.
13:34I'm happy.
13:36Thank you very much.
13:39It's powerful.
13:40It's amazing.
13:41It's amazing.
13:42After you came here, I felt the power in me.
13:48I feel energetic.
13:51Then, let's eat.
13:52I'll enjoy it.
13:55Is this it?
13:56Is this it?
13:57Can I take it?
13:58Yes, you can.
13:59Please put wasabi on it.
14:01How much wasabi should I put?
14:03A little more.
14:05Is this enough?
14:06Yes, that's enough.
14:07Is this enough?
14:08Then, spread it evenly.
14:09Spread it evenly.
14:11Harami
14:27It's delicious.
14:35It's delicious.
14:36The taste of Harami is amazing when I bite it.
14:42It's rich.
14:43Then, I'll cut the same Harami.
14:45This time, I won't cut it vertically.
14:50I'll cut it horizontally.
14:54I'll cut it short.
14:59What kind of Yakiniku restaurant do you go to?
15:02I go to HONTOSAI in Asakusa.
15:05HONTOSAI is really delicious.
15:08Even if I like Machiya Yakiniku, I went there the other day.
15:15I've been going there since I was a baby.
15:22All the time?
15:23Yes, all the time.
15:24The president of HONTOSAI came to support me when I participated in the Athens Olympics in Greece.
15:30He came to the venue?
15:31Yes.
15:33The president of HONTOSAI is a vocalist.
15:36One day, he asked me to write a theme song.
15:41A theme song?
15:42It's called Yume Izuko.
15:44Yume oikakereba sou sore wa kimi no mono
15:50Oozora kakete iku
15:56Hiroi sekai no
16:00Doko made mo
16:03Oozora no
16:04I'm sorry. I'm in a good mood now.
16:07I understand you like Yakiniku.
16:11Now?
16:12Yes, now.
16:13It's big.
16:15I recommend wasabi and soy sauce.
16:30It's so tender.
16:34Even though it's the same meat.
16:36I wonder if it's the same.
16:49It's a great piece of meat.
16:52It's so deep.
16:55I'm eating it the way I did before.
16:58So, I can enjoy the texture of the meat even more.
17:06I'll grill Sagari, too.
17:15Sagari is really delicious.
17:20Sagari seems to be a favorite part of athletes.
17:27It's chewy.
17:30I feel like I'm eating meat.
17:33I really like it.
17:35I like the texture.
17:41Go ahead.
17:44It's beautiful.
17:45Thank you for it.
17:49Sagari
17:59It's delicious.
18:13Next is Tsunami.
18:16This is Tsunami.
18:18There is a thick line in the middle.
18:21Yes, there is.
18:23It's hard, so they cut it like a tail and make it easier to eat.
18:32Next is Tsunami.
18:35When I see Tsunami, I usually eat it in many restaurants.
18:42But, this Tsunami has a different taste.
18:56Look at this.
18:59The sound is different and the expression is different.
19:11Tsunami
19:21It's a very delicious way to eat.
19:24If you wrap this and eat it, it's a blessing.
19:30What did Koike put together?
19:41Tsunami
19:48It's a very delicious way to eat.
19:51If you wrap this and eat it, it's a blessing.
20:00Tsunami
20:03The green onions wrapped in yangnyeom make the taste of Tsunami even better.
20:10Tsunami
20:15Now, go ahead.
20:17Tsunami
20:36It's useless.
20:38I don't know what to say.
20:40It's useless.
20:41The meat is delicious.
20:45The muscles that move all the time are delicious.
20:50It's like an athlete's muscle.
20:54It's delicious.
20:55The meat juice and the green onions and yangnyeom go well together.
21:02It's a little spicy.
21:08It goes well with rice.
21:11Next, I'd like you to eat the part that goes well with rice.
21:17Yes.
21:18The last one I chose was Burisuke.
21:21How do you cook this?
21:25Next, I'd like you to eat the part that goes well with rice.
21:31Yes.
21:32Burisuke is the part of the muscle in front of the chest.
21:38When I went to Hiroshima, there was a farmer in Hiroshima.
21:47He often cleans the cows.
21:53Because if the cows are clean, the cows relax and sit down right away.
22:00If the cows are dirty, the cows have to stand up.
22:02But if the cows are clean, the cows relax and sit down right away.
22:05When the cows sit down, the front legs of the cows touch the Burisuke.
22:13Then, the pressure on the Burisuke is applied, and this part becomes even more delicious.
22:21So, Burisuke is said to be a cow that grows up without stress.
22:31The situation is good for the meat.
22:34That's right.
22:35It's the first time I've heard that.
22:38Burisuke is not hard at all.
22:45It looks soft.
22:48It's soft.
22:50It's a part that has a lot of flavor.
23:03I met Mr. Koike today and came to Mr. Odori.
23:08I learned how to enjoy the sound of grilling meat.
23:17I learned it.
23:19I'm enjoying it.
23:20It's fun, isn't it?
23:21I'm glad.
23:23It's different.
23:24It's different.
23:25The sound of each meat is different.
23:34Did you fold this?
23:36I'll fold this.
23:37Please take it here.
23:40Please crush this egg and put a lot on it.
23:44Yes.
23:45Burisuke.
23:47You can drown in it.
23:51I'll eat it.
24:01I'm happy.
24:08It looks delicious.
24:10It's delicious.
24:14It's delicious.
24:16I usually put this on the rice.
24:20Please put it on the rice. It must be delicious.
24:24This goes well with rice.
24:25I eat this with egg on rice.
24:35Mr. Odori, how do you like it?
24:37Mr. Koike.
24:41I'd like to thank you.
24:43What?
24:44I'd like to thank you.
24:47That's amazing.
24:49I ate delicious grilled meat today.
24:52I'd like to thank you.
24:54I'd like to congratulate you on your further development.
24:59I'd like to thank you.
25:03Mr. Koike.
25:05I hope you can eat more grilled meat.
25:17Thank you for the grilled meat.
25:32Please subscribe to my channel.