吉田類の酒場放浪記 2024年9月30日 江古田「酒房 みやま」
吉田類の酒場放浪記 2024年9月30日 江古田「酒房 みやま」
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00To a sacred place called Sakaba.
00:05Seeking sake.
00:08Wandering in search of fish.
00:13Rui Yoshida's Sakaba Horouki
00:20Rui Yoshida's Sakaba Horouki
00:25I'm Rui Yoshida.
00:26Today I'm at Ekoda Station on the Seibu-Ikebukuro Line.
00:33There are quite a lot of cool drinks here in Furushima.
00:39I think I'll be able to find some cool drinks today as well.
00:47Let's go.
00:53Ekoda Station on the Seibu-Ikebukuro Line.
00:59It's a city with an artistic atmosphere with both big and small stations.
01:09It's a nice place.
01:12There's a shop with a wooden frame.
01:21It's called Yu-Yu Road.
01:25Isn't that amazing?
01:30If there's a good-looking color, I always go to buy it.
01:37Welcome.
01:38Hello.
01:39Welcome.
01:40It's been a long time since I came here.
01:43It's been 108 years since it opened.
01:47I came to Ekoda Station for the first time.
01:50It was the beginning of selling bread by pulling the 8th car in Sugamo.
01:56It's been 80 years since it was opened in Ekoda Station.
01:59There are about 70 types of bread.
02:02The specialty is melon bread with white bean paste.
02:06There's tuna bread.
02:09There's mushroom bread.
02:12There's Okonomiyaki bread as well.
02:15Yakisoba bread has the image of putting yakisoba in a dog bread.
02:22This bread attracts people's attention.
02:26I'd like to buy it.
02:27She arranged yakisoba bread.
02:31She went to the back of the store.
02:34It's spacious.
02:36Yes, it is.
02:38This used to be a restaurant space.
02:41Now, it's a rest area.
02:46There are pianos and drums.
02:48Students use them.
02:52I can smell the sauce.
02:56This doesn't smell like fish.
03:00There's beer as well.
03:02Is that so?
03:04Excuse me, I'll have some beer.
03:08They sell beer as well.
03:12Please enjoy.
03:14I'm surprised.
03:16I've never seen beer in a bakery.
03:21Really?
03:29It's cold.
03:31I put it in the fridge.
03:34It's a strong sauce that goes well with beer.
03:43We have to drink beer.
03:45That's right.
03:52It's good to have a drink at a local bar.
04:02There's a shop here.
04:05Shubo Miyama.
04:08This is...
04:11Hello.
04:14Excuse me.
04:18Hello.
04:21Everyone is excited.
04:24Shubo Miyama has been running this shop for 20 years.
04:31He's from Hokkaido.
04:33He experienced Itacho at a Japanese restaurant in Ginza.
04:36He became independent at the age of 53.
04:38I'd like some raw fish.
04:41I'll have some raw fish.
04:43Okay.
04:45Kotomi-chan has been running this shop for 10 years.
04:47He'll start with raw fish.
04:55This is it.
04:58The atmosphere of this shop is very calm.
05:04It's too calm.
05:07There are about 40 types of seafood on the menu.
05:10Which one should I start with?
05:15Do you have a recommendation for the first dish?
05:18I'll have three sets of raw fish.
05:22Okay.
05:25First of all, he starts with a set of raw fish.
05:28You can buy raw fish every day at Adachi Market.
05:32I'd like to have three sets of raw fish.
05:36I'd like some sake.
05:38I'll have some rice wine.
05:41I'll have some rice wine.
05:44He'll have rice wine from Nagano, Junmai Ginjo.
05:48It has a calm aroma unique to Kyokai Kyuugou.
05:51He can enjoy both the spiciness and the sweetness.
06:02When I eat too much, the umami comes up to my lungs.
06:09Thank you for waiting.
06:13I'd like some tuna, grunt, and abalone.
06:16He'll also have some scallops.
06:21He'll have some white fish from Houbou.
06:25The texture is very good.
06:35He'll have some sake next.
06:37It's a bit small.
06:39Is this the size of a kotsu-zake?
06:43That's right.
06:45I'll have some kotsu-zake.
06:47I'll have some kotsu-zake.
06:50He'll have some natural iwana caught by a regular customer.
06:56He'll add some sake to warm it up, and the umami will seep out.
07:05The iwana came out as it was.
07:09The iwana came out as it was.
07:12It was inside.
07:17It's hard to tell the difference between iwana and kotsu-zake, isn't it?
07:22It's hard to tell the difference between iwana and kotsu-zake, isn't it?
07:32This is it.
07:36It's light, but it has a deep flavor.
07:40It's mild, but it's not spicy.
07:46Gojoren, who sits next to him, caught this iwana.
07:50Where do you fish?
07:53In Oyozan, Iwata Prefecture.
07:57I climbed Oyozan.
07:59It's a very beautiful mountain.
08:01Especially around Oyozan, the water is beautiful.
08:06The water is flowing from the top of the mountain.
08:10Thank you for it.
08:14Let's drink to Oyozan's iwana.
08:17It's great.
08:19Thank you for it.
08:24Do you have any recommendations?
08:28I'd like to recommend something.
08:30Satoimo.
08:32I'd like to have some ankake.
08:37Satoimo's crab ankake is served when he's in a good mood.
08:41Satoimo and ankake go well together.
08:47Gojoren, I found some suigei.
08:54Would you like to have some?
08:57I'd like to have some.
09:01Kochi's suigei.
09:04Hokkaido's sakamai.
09:06Junmai Ginjo Sake, which has been refined 50% of Ginpu.
09:19I have no choice but to drink it like a whale.
09:24It goes well with the mild taste of crab broth.
09:35Satoimo goes well with ankake.
09:46It goes well with suigei.
09:50It's the best.
09:52Do you come here often?
09:55Yes, I do.
09:57I'm a member of karaoke.
10:01I held a singing competition in May this year.
10:05The master came to my shop.
10:08I sang at the Fukushien Karaoke.
10:11Did you?
10:12Yes, I did.
10:13Why didn't you invite me?
10:15I'm sorry. I'll do it again next year.
10:19What did you sing at the karaoke?
10:22Kitano Ryoma.
10:24Kitano Ryoma is a man.
10:32Let's die.
10:38I made a mistake.
10:40It's called Kitano Ryoma.
10:43Sakamoto Ryoma's relatives are across the Hakodate River.
10:48There is a memorial hall over there.
10:52I thought you sang such a song.
10:56No, it's not a song title.
11:00Let's finish the meal with Jyako-meshi.
11:10I'm sure it's Jyako-meshi.
11:13It has a lot of umami of Jyako.
11:16Jyako and Jyako-meshi don't go well together.
11:24I think I've been coming to this shop for a long time.
11:31Thank you very much.
11:33It's wonderful that there is a place like this.
11:41Thank you very much.
11:44A group of regulars gathers at the bar.
11:49The bar is a man's workplace.
12:06Miyama is a wonderful place.
12:09I've been wondering if there was a bar like this before.
12:15Showa is still hidden.
12:20In that sense, it's not our generation yet.
12:29I want young people to enjoy Showa.
12:33I'm going to hang around Showa a little longer before I go home.
12:42See you later.
12:46Is it a remnant of Kotsuzake that prevents beauty?
12:54It is distorted, but it is more human.