水野真紀の魔法のレストラン 2024年10月9日 ＃950「真の食の都はどっち!-梅田vs.河原町 グルメ３番勝負」
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Short filmTranscript
00:00Tonight's magic restaurant is Shokunomiyako vs Kawaramachi
00:08Shokunomiyako is Osaka. It's cheap and delicious.
00:12It's definitely Umeda.
00:14Kyoto only has Japanese sweets, right?
00:17Kyoto has a history of 1,200 years.
00:21First of all, the history is a little different.
00:23Basically, everything in Kyoto is delicious.
00:27I think Kyoto has a better image of customers.
00:30I think it's Kyoto-Kawaramachi.
00:34No matter how you think about it, it's definitely Umeda.
00:38The first round is ramen, udon, soba, pasta, anything.
00:46First is Umeda.
00:48Osaka, the longest 3-hour wait.
00:51Umeda, the largest gourmet town in Japan.
00:54There are many department stores and commercial facilities in front of the station.
00:58It's a shopping district where new gourmet foods are made.
01:02In addition, Umeda is a gourmet town with an open Umekita area.
01:08The reason why the number of famous stores is increasing is because there are not enough cooks.
01:12I think the taste of the food has decreased a little.
01:17I think it's because there are too many Japanese people.
01:23Who is investigating Umeda?
01:26Hello, I'm Gallop.
01:28I'm Hagezashi Osaki.
01:29That's not true.
01:30Wait a minute.
01:31What's wrong?
01:32My head is burning and I can't use my strength.
01:34It's Hagepanman.
01:36It's Hagepanman.
01:38It's Hagepanman.
01:41The second first-generation champion, Gallop.
01:45He is from Chiko City, Osaka.
01:48Where are you from?
01:52I'm from Kyoto.
01:57He has just opened this restaurant in Osaka on July 21st.
02:03This is the first Chinese restaurant in Japan and the first in Singapore.
02:08This is the most popular steakhouse in New York.
02:12There are more than 80 restaurants all over Japan.
02:18Among them...
02:21It's a long line.
02:23That's amazing.
02:25Is that a ramen shop?
02:26That's amazing.
02:27Is that a ramen shop?
02:42This is a ramen shop that has been waiting for up to three hours.
02:45This is a ramen shop that has been waiting for up to three hours.
02:47I've been waiting in line for about an hour.
02:49I've been waiting in line for about an hour.
02:51It's really delicious.
02:53I'm going to come back here again.
02:55I saw it on Instagram.
02:57I saw it on Instagram.
02:59I understand how you feel.
03:01I'm going to order ramen.
03:03Me too.
03:05Sorry to keep you waiting.
03:06This is a special ramen from Osaka.
03:08This is a special ramen from Osaka.
03:11This is amazing.
03:14Osaka's special chicken rice bowl.
03:18This is a special soy sauce with seven kinds of soy sauce.
03:25This is a special chicken rice bowl that has been soaked for 15 hours.
03:33This is a special soup that has been mixed with a blender.
03:39This is a special Chugoso ramen that has been made by Mr. HOKKAIDO.
03:49This is a special soup that has been mixed with a blender.
03:55I'll eat this.
03:57Let's start with the soup.
03:58I'll eat this.
04:00This is rich.
04:03It's so good.
04:05The soup is so good.
04:07It's so good.
04:09It's so good.
04:11It's strong but gentle.
04:13I want to keep drinking it.
04:19It's so good.
04:21This noodle is so good.
04:23It suits you.
04:25It suits you.
04:27Why did you name it Osaka?
04:29Why did you name it Osaka?
04:31The reason here,
04:33the reason why my name is Osaka is
04:37I use the soy sauce from Osaka which is special.
04:39I use the soy sauce from Osaka which is special.
04:41I see.
04:43That's why my nickname was a secret.
04:45That's why it was a secret.
04:47That'sRAY?
04:49I didn't know that!
04:51Manmo later told me.
04:55Hayashi and Mori,
04:57Hayashi and Mori, all good?
04:59Oh, really?
05:01Actually, we're going to make a soy sauce based on Osho soy sauce.
05:08Yes, Osho soy sauce, which has been used in Osaka for more than 200 years.
05:15It is a high-quality soy sauce that contains more ingredients than ordinary soy sauce.
05:25I've never heard of other ramen shops using this.
05:28If you do, you really shouldn't say it.
05:33This is amazing.
05:35The soup has a smooth texture that reaches the bones.
05:41It's a unique smell of Chinese noodles, which is a combination of flour and water.
05:48I can't get enough of this.
05:49It's really a food tour.
05:53Have you ever eaten together?
05:55No, I haven't.
05:58But I've heard of a shocking double booking incident at a tempura shop in Shizuoka.
06:04Oh, really?
06:08That was when Mr. Takashima went to a famous tempura shop in Shizuoka.
06:14He had a double booking at the store, but his opponent was Mr. Nagano.
06:21Mr. Takashima came and said,
06:22I'm sorry, I had a double booking.
06:24And everyone said,
06:25No, Mr. Nagano is here.
06:30So what happened?
06:31You went to a sushi restaurant, right?
06:32After that, I went to a sushi restaurant.
06:34I went to a famous eel restaurant in Shizuoka.
06:37I couldn't go there on that day.
06:39Oh, that eel restaurant.
06:43That eel restaurant.
06:44That shop.
06:45That sushi restaurant.
06:46It's like a master's team.
06:50In addition, there is another popular menu in Komugi no Megami.
06:58Excuse me.
06:59This is Osaka Horumon Maze Soba.
07:03This is amazing.
07:0730 dishes a day.
07:09Osaka Horumon Maze Soba.
07:12The base of the thick sauce is the miso from Osaka's famous Daigen Miso.
07:18The noodles are different from the ramen I ate earlier.
07:21They are flat noodles with a chewy texture.
07:26They are topped with various ingredients.
07:30And lastly,
07:33they put a lot of domestic horumon, which is sweet and spicy, in the sauce.
07:40They mix miso sauce, flat noodles, and horumon.
07:45It's a spicy and delicious meal.
07:48I want to eat this.
07:49This is good.
07:50This is good.
07:51This is good.
07:52This is good.
07:53I'm sorry. I'll eat only one horumon.
07:56This is delicious.
07:58Horumon alone is delicious.
07:59This is delicious.
08:00This is oily and sweet.
08:01Horumon is very high quality.
08:03I eat this.
08:10There are a lot of ingredients in this.
08:12Each one of them is the main ingredient.
08:17This is delicious.
08:18This is delicious.
08:19This is delicious.
08:20Is this available in Kyoto?
08:22No, it's not.
08:23Is this available in Kawaramachi?
08:24No, it's not.
08:26Is this available in Kyoto?
08:29This is not available in Kyoto.
08:32No, it's not.
08:33No, it's not.
08:34It has nothing to do with you.
08:36The reason why they are particular about Osaka is that they want to promote these two signboard products as a specialty of Osaka.
08:45Therefore, there are four people who are involved in the store.
08:54I see.
08:55I see.
08:57It's a club.
08:58It's a club.
09:00Now, DJ KERRY will give a quiz to TAKASHIMA MASAYUKI.
09:06What does that mean?
09:08DJ KERRY.
09:09What is the method of making a store to promote ramen?
09:14Please answer in 10 seconds.
09:18I'm from Kyoto.
09:21This is a mode of making ramen.
09:24This is a mode of making ramen.
09:26This is a mode of making ramen.
09:29I see.
09:30You are funny.
09:32In fact, this store has a particular supply of ramen.
09:38Therefore, you won't be in the shadow when taking a picture of ramen.
09:42This is to add a photo that looks delicious to the SNS.
09:48I see.
09:49Oh, I don't need it, I don't need it, I don't need it.
09:53I don't need it today.
09:56That DJ K...
09:58DJ K?
09:59Yes, DJ K.
10:00What is that?
10:02Well, it's called Molly.
10:04It's called KERRY.
10:07He's a real DJ.
10:10He's been DJing all by himself,
10:13regardless of whether it's a comedy or not.
10:17Well, he doesn't like it that much.
10:21DJ KERRY.
10:22That's DJ KERRY.
10:24Next up is Kawara-machi's noodles.
10:27The flavor is condensed and grilled.
10:33Kyoto is famous for its ramen.
10:36That's right, ramen is Kyoto.
10:39For example, the first Asahi in the family
10:42who made the first Asahi in Kyoto.
10:47He's also a big fan of Toripaitan in Ichijoji.
10:51It's been a long time.
10:54He's loved ramen since he was a kid.
11:00But he doesn't just like ramen.
11:02What's his favorite noodle?
11:05Hello, I'm from Ritsumeikan University.
11:08I spent my youth in Kyoto Kawara-machi when I was a student.
11:12I'm Goe Asagoe.
11:14Nice to meet you.
11:15And today,
11:17we have someone who has a special memory
11:21for Kyoto Kawara-machi.
11:24Here he is.
11:26Here he is.
11:29He doesn't talk anymore.
11:31Kyoto people are already...
11:33If you talk too loudly, everyone will see you.
11:36Excuse me.
11:38Mr. Kyoto.
11:40His family runs a tea shop in the vicinity of Fushimi Inari Taisha.
11:44Kazuhiko Mishimura from Kyoto 2.
11:48This time, it's Umeda vs. Kawara-machi.
11:51I can't beat Mr. Umeda.
11:55Of course I can't beat him.
11:57I just have a little bit of history in Kawara-machi.
12:00I can't beat Mr. Umeda.
12:03It's over.
12:05I'll leave you alone.
12:07He doesn't talk at all.
12:10I like the sound of the river.
12:13I'm sorry, but I can't beat Mr. Umeda.
12:16I'm sorry, but I can't beat him.
12:20You can beat Mr. Umeda in the future.
12:23Here it is.
12:25Mr. Goe, here it is.
12:27This?
12:28Hormone Chiba.
12:29Hormone?
12:34The dream is to compete with Kawara-machi.
12:38The umami of Kawara-machi is concentrated.
12:42Mr. Goe, here it is.
12:44This?
12:46Hormone Chiba.
12:48Hormone?
12:49Why?
12:50Do you just want to eat?
12:52This time, it's a noodle battle.
12:54Hormone.
12:55It's a Hormone shop.
12:56What?
12:57Can I make a reservation?
12:58Reservation?
13:00Are you making a reservation?
13:02It's amazing.
13:04Hormone Chiba has been in operation for 20 years.
13:08It's a popular store where you have to make a reservation for the weekend.
13:12Of course, the customers are eating.
13:16Thank you for waiting.
13:17Yes.
13:18I'd like to start with five types of salt sauce.
13:21Hormone.
13:23Hormone.
13:24Hormone.
13:25Noodle.
13:26Where is the noodle?
13:27Don't rush.
13:28I was in a hurry.
13:30Hormone of Hokusan-gyu appeared, not noodles.
13:35Kalbi, marucho, abutang, tsunami, and tangkori.
13:42With special salt sauce.
13:45It looks delicious.
13:48I'm trying to eat small.
13:51I'm glad my face is melting.
13:58This salt sauce has a strong punch.
14:01However, the sweetness of the meat stands out.
14:05I'm curious about the connection.
14:07I'm curious about the connection.
14:08Can I eat this?
14:09That's right.
14:10It's rare.
14:15It's delicious.
14:17It's really delicious.
14:19I want to eat it.
14:20This salt sauce is quite addictive.
14:22This goes well with it.
14:23This is delicious.
14:25He ate a lot of salt hormones.
14:29Next is the fourth type of sauce.
14:32The fourth type of sauce.
14:34I was in a hurry.
14:35Where is the noodle?
14:37Noodle.
14:38Noodle?
14:39I'm going to eat noodles.
14:41I'm sorry.
14:42I've already made it.
14:44It's meat.
14:46I've already made it.
14:48He has already made it.
14:50The next dish is not noodles.
14:52It's a four-type sauce.
14:55The sauce is made with miso from a miso shop that has been in Kyoto for more than 200 years.
15:08This miso sauce is very delicious.
15:13The taste is in the depth of sweetness.
15:17I started talking.
15:19It's delicious.
15:20It's very delicious.
15:21It's supposed to be a noodle battle.
15:24The noodle hasn't come out yet.
15:26Is it noodles?
15:27It's a noodle battle.
15:28I can't help it.
15:29I'm sorry, but I'll order that noodle.
15:32I'll order it.
15:33That noodle?
15:34That is?
15:36It's the best.
15:38I can only eat this.
15:40I can't help it.
15:42It's the best.
15:45It's noodles.
15:48The noodles came out here.
15:50Udon?
15:51The noodles were put on the iron plate here.
15:54It's finally noodles.
15:56I'll take it.
15:58I'll take it.
15:59Take it?
16:01Take it.
16:03This is delicious.
16:07This is delicious.
16:09Isn't there a sauce here from the beginning?
16:11There is.
16:12Why is this iron plate tilted from the beginning?
16:15Why is there a hole in the iron plate?
16:19There is a hole.
16:21When we were eating horumon, all the umami of horumon was in this sauce.
16:29When we were eating horumon, noodle cooking had already started.
16:33I can't help it.
16:36We had to eat horumon to complete that noodle.
16:41The umami from horumon goes to the sauce from the hole in the iron plate.
16:47The sauce is used to make grilled udon.
16:51Horumon costs 3,850 yen.
16:59Your reaction was fast.
17:03It's delicious.
17:05The noodles with this sauce are so delicious.
17:13This is good.
17:15This is cool.
17:17This has a lot of umami.
17:19There is a lot of fat in various parts.
17:21It's thick.
17:23This is delicious.
17:25This is deep.
17:27This is a noodle dish in Kawara-machi.
17:29There is no such deep noodle dish in Osaka.
17:36We have a noodle restaurant in Umeda.
17:39Does Horumon Chiba have a noodle restaurant in Umeda?
17:42Yes, you can eat there.
17:48Horumon Chiba has moved to Umeda.
17:54The lunch-only horumon is loved by Osaka people.
18:00What is this?
18:02What is this all of a sudden?
18:06This is a mystery of Horumon Chiba.
18:15Thank you for the meal.
18:17Please take this home.
18:25What's wrong?
18:27This is the original meal.
18:29Is this the original meal?
18:31Wait a minute.
18:36What is this?
18:42This is the original meal.
18:44What is this?
18:46This is the original meal.
18:51What is this?
18:55This is a quiz.
18:58A quiz?
19:00This is a quiz in the studio.
19:04Do you know what this is?
19:07Come here.
19:09This is a quiz.
19:12What is the item that only the customers who made a reservation can get?
19:17It's a small item.
19:19He is busy.
19:23This is the item that only the customers who made a reservation can get.
19:29This is a small item.
19:31It's a pity.
19:34Please give me the answer.
19:37The answer is this.
19:40This is Kyoto.
19:44What is the only thing you can get at the Hormone Market in Kawaramachi, Kyoto?
19:55The answer is this.
19:57A telephone stand.
19:59If you make a reservation, you can get a telephone stand back.
20:03Kyoto!
20:07What's inside?
20:08How much is it?
20:10It's a telephone stand.
20:13It's 5 yen.
20:15I hope it's a good 5 yen.
20:17Kyoto!
20:19I can feel the fun of living in Kyoto.
20:24It's life.
20:26This is fun.
20:30The second round is Konamon.
20:33First is Umeda.
20:36Konamon was established in 1973.
20:42Konamon is definitely Umeda.
20:44Konamon.
20:46Konamon is Osaka.
20:48My body is made of Konamon.
20:51What is Konamon in Kyoto?
20:55On the contrary.
20:56Konamon is not in Kyoto.
20:59Umeda is famous for being established in 1946.
21:05Megiyaki Yamamoto was established in 1965.
21:10Konhaku is famous for French-style Okonomiyaki.
21:15There are many new stores.
21:20This is Okonomiyaki Tsuruya.
21:24Okonomiyaki.
21:27Tsuruya was established in 1951.
21:32It was opened in the same place as it is now.
21:36Okonomiyaki has been loved for 73 years.
21:41The signboard menu is mixed with all the ingredients.
21:46Osaka-style mixed yaki.
21:51This is the most popular.
21:57Thank you for waiting.
21:59This is Yamakake mixed yaki.
22:03This is amazing.
22:04Yamakake mixed yaki.
22:09This looks delicious.
22:11It is a mixed yaki that has not changed since the establishment of the company.
22:15It is served with plenty of yam and soy sauce.
22:21The sauce is soy sauce.
22:30How is it?
22:31This is very good.
22:34This is delicious.
22:37This has a strong taste.
22:41The texture of the cabbage is very good.
22:44Cabbage has been hand-picked since the establishment of the company.
22:47This is difficult.
22:49By cutting the cabbage a little larger than the average, the texture remains.
22:57Why do you put yam on top of this?
23:01I am often asked if yam is included in Okonomiyaki.
23:05I always say that yam is included in Okonomiyaki.
23:08You can tell by looking at it.
23:15Cabbage has a sweet taste.
23:20I can feel the texture.
23:21Cabbage has a strong taste.
23:25This is a yam to make Okonomiyaki lighter.
23:29If you put yam in Okonomiyaki, it won't be like this.
23:31However, if you put yam in Okonomiyaki, it will be smooth.
23:34The role of yam is completely different.
23:37This is a popular menu in the old days.
23:41Various new products in line with the times are also popular.
23:45Among them, the most popular product is this.
23:50This is salt-grilled soba with a lot of ingredients such as pork and squid.
23:55The secret of popularity is this.
23:57This is a new product of Iwashita, which Osaka people love.
24:01This is a new product of Iwashita, which Osaka people love.
24:06This is a new product of Iwashita, which Osaka people love.
24:13The salt is perfect.
24:15This is very delicious.
24:17Both the taste of salt-grilled soba and the taste of new ginger are perfect.
24:22The amount of salt is also perfect.
24:24Speaking of such ingredients, there is a store that sells Monja-yaki.
24:30The third generation owner, KANO.
24:34I don't know anyone who eats Monja-yaki in Osaka.
24:37I don't know anyone who eats Monja-yaki in Osaka.
24:39I don't know anyone who eats Monja-yaki in Osaka.
24:42Monja-yaki is delicious.
24:45I have never eaten Monja-yaki.
24:51How did you shoot this scene?
24:54I cut the scene of the helicopter.
24:57I wanted to use the story of the store owner.
25:01Next is KONAMON.
25:04Everyone in Kyoto knows this.
25:06This is KONAMON.
25:11Next is KONAMON.
25:14Is KONAMON popular in Kyoto?
25:17I don't think so.
25:20I have something to say.
25:22I have a question.
25:23KONAMON?
25:24KONAMON.
25:25KONAMON is a traditional Japanese food.
25:27That's right.
25:28KONAMON was made in the Taisho era.
25:31KONAMON is the origin of Okonomiyaki.
25:34Is that okay?
25:36Osaka people love KONAMON.
25:39KONAMON is a traditional Japanese food.
25:41KONAMON is made with a thin layer of flour.
25:45KONAMON is made with bonito flakes, green onions, eggs, tenkasu, and ginger.
25:50KONAMON is a traditional Japanese food.
25:53KONAMON is also made with chikuwa, konnyaku, takuan, and tenkasu.
25:58KONAMON is made by wrapping KONAMON in a dough.
26:01KONAMON is made with chobo-yaki.
26:05Kyoto has a unique KONAMON culture.
26:09What is the traditional KONAMON that is loved in Kyoto?
26:15We have arrived.
26:17It's a nice place.
26:19It's a nice atmosphere.
26:20It's a nice atmosphere.
26:21Yes.
26:25It's a BINJO-YOUSEI.
26:28Is the switch on?
26:30Let's go.
26:31The switch is on.
26:33BINJO-YOUSEI.
26:34I want you to say something familiar.
26:37HANA TANUKI has attracted not only tourists but also locals for 27 years.
26:43It's a popular store that has 4 stores in Kyoto.
26:49I came here to eat.
26:51I came here to enjoy the taste of the ingredients.
26:56It's a good atmosphere.
26:57It's a good atmosphere.
26:58It's a good atmosphere.
26:59It's a good atmosphere.
27:00It's a good atmosphere.
27:01It's a good atmosphere.
27:02It's Kyoto.
27:03Which do you prefer, Osaka or Kyoto?
27:06I definitely choose Kyoto.
27:09Kyoto is delicious.
27:11What is it?
27:14Thank you for waiting.
27:16It's a BETAYAKI.
27:19It looks delicious.
27:21What is BETAYAKI?
27:24It's the style of Higashikujo.
27:28Higashikujo is my neighborhood.
27:33The traditional powder is called BETAYAKI.
27:39It is a mixture of bonito and kelp broth and water candy.
27:45It has cabbage, leek, ginger, and noodles.
27:49It also has pork and a lot of fat.
28:00The sauce is spicy.
28:01It's delicious.
28:03The finish is KUJONIN and egg yolk.
28:06This is the powder that Kawaramachi is proud of.
28:09It looks delicious.
28:14How is it?
28:15It's delicious.
28:16It's moderately sweet and spicy.
28:18The sweetness is delicious.
28:19The fat is amazing.
28:21The main difference is that the dough is thin.
28:25It's crispy.
28:26It's like a millefeuille.
28:28Each ingredient has a distinct taste.
28:30The amount of the dough is small, but it has a strong presence.
28:36Who is it?
28:37Is there such a thing?
28:40This is amazing in Kyoto.
28:42I don't want to say this.
28:47Speaking of the fat used, it is the image of Osaka.
28:52At first, I bought it.
28:54Does it smell?
28:56No.
28:57Now I make it and sell it.
29:02Is that so?
29:05This is the fat that has long been used for Betayaki.
29:08However, I couldn't find the fat I liked.
29:12So I started making it myself.
29:16First, boil the fat in hot water to remove the smell.
29:20Then fry the fat in oil.
29:22This will remove the moisture and seal the umami.
29:25In fact, this fat is also a symbol of the ingredients.
29:31I don't use any salad oil.
29:33I only use the taste of the ingredients.
29:36This is amazing.
29:38This is hard work.
29:40This fat has been studied for many years.
29:44In fact, the taste has become popular.
29:46Now, orders are coming in from restaurants all over Japan.
29:52Fortunately, there are many customers in Osaka.
29:56Is it Osaka?
29:58This is amazing.
29:59I thought it was a local product.
30:03However, I made it from Osaka.
30:10This is amazing.
30:15I didn't think it was Kyoto powder.
30:18This is delicious.
30:20This is crispy.
30:22This makes the skin delicious.
30:24This is the part of the powder.
30:28This is a traditional Kyoto Betayaki.
30:31However, in recent years, the number of shops has decreased due to the lack of successors.
30:36Therefore, I want many young people to know Betayaki.
30:41I am the owner of a variety of new Betayaki.
30:46What is this?
30:49This is a mysterious dish.
30:52This is a mysterious dish.
30:58This was very delicious.
31:01What's wrong?
31:04Thank you very much.
31:06Thank you very much.
31:10This is the original dish.
31:12Is this the original dish?
31:15Wait a minute.
31:17What are you doing?
31:18Why are you giving 50 yen to that customer?
31:20Is this a kickback?
31:23Are you that kind of person?
31:26I'm in trouble.
31:28I'm giving 50 yen.
31:31I'm sorry.
31:33This is a quiz.
31:37I'm TAKASHIMA from the studio.
31:39This is a quiz.
31:41This is the face of a voice.
31:45This is the face of a voice.
31:48In this shop, only the customers who have done something will receive 50 yen.
31:54What should I do to receive this service?
32:02If you imitate a Kansai comedian, you will receive 50 yen.
32:08Please give me the correct answer.
32:12We have a cleaning service.
32:15We will give 50 yen to the customer who has cleaned the desk.
32:22What is this?
32:26The correct answer is that only the person who has cleaned the desk will receive 50 yen.
32:31This service is especially popular with children.
32:37That's right.
32:40The third round is sweets.
32:43First is UMEDA.
32:45This is a luxury store that has been popular for a long time.
32:51This is a cake that looks like a jewel.
32:55This is a donut filled with cream.
32:59This is the latest sweets.
33:02This is the latest trend.
33:06This is the most popular sweets.
33:10This is Grand Front Osaka.
33:13There are many people here.
33:16This is a good atmosphere.
33:19This is the most popular fruit garden in UMEDA.
33:24This is NARA's seasonal fruit garden.
33:28You can eat various sweets such as parfaits and anmitsu.
33:34This is a new menu that has become very popular.
33:41This is a popular food ranking.
33:45This is the most popular sweets.
33:49This is an acai bowl.
33:53This is an acai bowl.
33:56This is a smoothie made with acai.
34:00This is a sweet made in Brazil topped with granola and fruit.
34:06I searched for acai bowls on Instagram.
34:10More than 250,000 posts were posted.
34:13This is a popular fruit garden.
34:17This is a pineapple bowl.
34:19This is a pineapple bowl.
34:22This is a very good product.
34:24This is an acai bowl made with half a pineapple.
34:30This is an acai smoothie with a lot of pineapple.
34:36This is a luxurious sweet made with blueberries, strawberries, pineapples, and bananas.
34:44How about acai?
34:46I don't know much about acai.
34:50I don't know much about acai.
34:54Hayashi is 46 years old and eats only fried rice.
34:59This is his first acai bowl.
35:06This is delicious.
35:07Thank you very much.
35:08This is delicious, isn't it?
35:09Thank you very much.
35:11This is delicious.
35:13Can I eat this?
35:14This tastes like something.
35:16What is this?
35:18Do you have a lot of time?
35:21I don't know.
35:23Don't you know?
35:25This is delicious.
35:27The DJ was cut off when he used this part.
35:31This is a pineapple bowl.
35:35This is delicious.
35:37This has a good texture.
35:39I love coconut.
35:42I feel like I'm eating fresh fruit.
35:46I feel like I'm eating fresh fruit.
35:48Then you should eat this.
35:50Then you should eat this.
35:53This is too heavy.
35:55Then you should eat this.
35:59How much is this?
36:00This is 1980 yen.
36:05This is a good price.
36:07Young people can eat this.
36:09Everyone can eat this.
36:14I want to eat this.
36:16This makes me full.
36:19I can eat this instead of rice.
36:21This is eco-friendly.
36:23This is a good snack.
36:25This looks good and tastes good.
36:28I'm hungry.
36:31This is a meal, isn't it?
36:34This is nutritious.
36:38Before that, let's eat this.
36:42Let's eat this.
36:53This is HORIUCHI.
36:56This is the sixth president.
37:01HORIUCHI Fruit Garden has a long history.
37:04It started in Yoshino, Nara.
37:06It's been 123 years this year.
37:08Nara is Osaka.
37:09HORIUCHI's dream was to open a store in Umeda.
37:15When I came to sell fruits in Umeda, Osaka, I was popular.
37:22Everyone bought it.
37:24This is HORIUCHI's backbone.
37:28This is a new product.
37:32That's why the store is full.
37:38I want to open a store in this area.
37:45This is great.
37:46I'm full.
37:47Thank you very much.
37:50This is KERRY.
37:52This is KERRY.
37:55Next is KAMARAMACHI's sweets.
37:59This is a freshly made mochi.
38:05This is the oldest sweets in Kyoto.
38:11This is a tiramisu made from matcha.
38:15This is a city of sweets.
38:21KAMARAMACHI is proud of sweets.
38:25This is a sweet called GION TOKUYAMI.
38:30Since the store opened 20 years ago, there are many sweets on weekends.
38:37This is a new taste and delicious.
38:41I can only eat 100 yen sweets.
38:44I was surprised.
38:46This is a new taste and delicious.
38:57This is beautiful.
38:59This is beautiful.
39:04I have never seen this kind of mochi.
39:06This is KAMARAMACHI's mochi.
39:09This is 1450 yen.
39:12This is a Japanese-style sweet.
39:15This is a Japanese-style sweet.
39:20This is a Japanese-style sweet.
39:27I like this.
39:29This is delicious.
39:31This is very elastic.
39:35I used to have this kind of toy.
39:37This is a slime.
39:39Excuse me.
39:41What is this?
39:43This is very elastic.
39:45I eat this with black honey and soybean flour.
39:51What is this?
40:07This is delicious.
40:09This is very smooth.
40:11This has a delicate sweetness.
40:15I don't feel the sweetness.
40:17Thank you very much.
40:19What is this?
40:21This is white.
40:23What is this?
40:25This is shaved ice.
40:27This is shaved ice with black honey and soybean flour.
40:29This is very good.
40:31This is black honey and shaved ice.
40:33This is very delicious.
40:35This is very good.
40:38Black honey is delicious.
40:40Please choose the color you want to eat.
40:42This is an infinite loop.
40:45Let's go home.
40:47This is amazing.
40:49I ate a lot of shaved ice.
40:51This is delicious.
40:53I eat this with soybean flour.
40:55I eat this with black honey and soybean flour.
40:59Does that happen?
41:01No one does that.
41:03This is very elastic.
41:05When I chew this, liquid comes out of the solid and flows into my throat.
41:14I thought it would melt, but it didn't.
41:18This is very elastic.
41:20This is amazing.
41:22This is a technique.
41:24Is this a real texture?
41:26Or is this a different texture?
41:28This is a technique.
41:30This is a technique.
41:32This is a technique.
41:34This is a technique.
41:36This is a technique.
41:39Hon-warabi mochi has been popular for 20 years since its inception.
41:45However, due to the decline in domestic warabi mochi in the past few years, it is now limited to 30 meals a day.
41:52What happens if the warabi mochi is sold out?
41:54If the warabi mochi is sold out, we will introduce a new warabi mochi.
41:58The warabi mochi will be delicious.
42:00Is there a new warabi mochi?
42:02Yes.
42:04What is the new menu that has been popular with hon-warabi mochi since its inception last year?
42:11I'm sorry to keep you waiting.
42:13This is the warabi mochi with strong tea.
42:16Strong tea?
42:18The warabi mochi I ate earlier was a little different.
42:21That's right.
42:23Warabi mochi made by kneading strong tea into overseas warabi mochi that is easy to taste.
42:31This is a snack that you can eat with homemade koshian made with azuki beans grown by Mr. Tanba.
42:42If you wrap the warabi mochi and eat it together, you can feel the sweetness of the red bean paste.
42:47That's right.
42:49Thank you very much.
42:51Kawaramachi is strong.
42:56Have you ever thought of opening a store in Osaka?
43:01I have thought about it.
43:03I have thought about it.
43:05I thought it was impossible to open a store in Osaka.
43:08I thought it was impossible to open a store in Osaka.
43:10Come here.
43:11Yes.
43:13There is an incident.
43:15It's not an incident.
43:17After the incident of NISHIMURA KAZUHIKO at Gourmet DECA.
43:21It's a mystery that can't be discussed.
43:25It's so delicious.
43:27It's been 20 years since I ate it.
43:30Warabi mochi made by kneading strong tea into overseas warabi mochi that is easy to taste.
43:33Don't you think it's strange?
43:36It doesn't make sense.
43:38Why don't you go to Osaka?
43:45Do you want me to spit it out?
43:47Please don't get involved.
43:51The truth is...
43:53Unlike Kyoto, Osaka is...
43:59Isn't it?
44:04Come here.
44:05Yes.
44:07Everyone in the studio.
44:09It's a quiz.
44:12Here is a quiz for everyone.
44:16Why don't you go to Osaka?
44:24Unlike Kyoto, Osaka is...
44:27You have to be stupid or stupid.
44:32That's not true.
44:35SUZUKA.
44:36Unlike Kyoto, Osaka is...
44:39If you eat soybean flour, you'll get fat.
44:43Does that have anything to do with it?
44:45Osaka people show off.
44:48UCHIHARA.
44:49Unlike Kyoto, Osaka is...
44:53That's right.
45:01Why don't you go to Osaka?
45:07UCHIHARA.
45:08Osaka people don't pay a lot of money.
45:13Don't you have a lot of cheap restaurants?
45:16That's right.
45:20Expensive things like us can't be sold in Osaka.
45:26I eat expensive things.
45:29Expensive things.
45:31By the way, the person who just appeared is from Osaka.
45:37I think Osaka is difficult to eat at this price.
45:41He is from Osaka, so he knows that it is difficult to eat in Osaka.
45:48Next.
45:50TREIRO TAKEUCHI.
45:55It is popular for lunch.
45:56Stewed fish ragu sauce pasta.
46:00The owner, TAKEUCHI, will show you a simple recipe.
46:05First.
46:07Olive oil.
46:09Stir-fry garlic in olive oil.
46:15I don't like the smell of garlic.
46:21It is prohibited.
46:23I put about 15 garlic in one plate.
46:28I eat garlic when there is no garlic.
46:32When the garlic is fragrant.
46:36Next.
46:37Onion.
46:41I put white onion.
46:44Both are used.
46:46The combination of mackerel and onion is very good.
46:52Next.
46:53Salt.
46:54I put only one salt.
47:01White wine.
47:03I put only this.
47:07I put white wine.
47:10I put alcohol.
47:14I put canned mackerel.
47:18I put mini tomatoes.
47:22I put canned mackerel.
47:24I stewed for 2 minutes.
47:27The sauce is ready.
47:30It's ready.
47:32Next.
47:33While the pasta is stewed.
47:37I make spicy charcoal-grilled fish.
47:39Spicy charcoal-grilled fish for the poor.
47:42Takashima-san, you make the food for the poor.
47:46It's okay.
47:47I'm a commoner.
47:48It's okay.
47:51Spicy charcoal-grilled fish is a high-class ingredient used as a topping for pasta.
47:56In Southern Italy, it is called spicy charcoal-grilled fish for the poor.
48:04Takashima-san, what do you think it is?
48:08The caviar for the poor is a bowl, isn't it?
48:14It's like cherry blossoms.
48:17Chef, what is the answer?
48:20It's ***.
48:27Spicy charcoal-grilled fish for the poor.
48:30What is the answer of spicy charcoal-grilled fish for the poor?
48:35It's panko.
48:36Panko?
48:37I make spicy charcoal-grilled fish with panko, garlic, and salted kelp.
48:44I'm grateful.
48:45I'm a farmer.
48:48I see.
48:49You care about health.
48:50I'm old.
48:53Stir-fry garlic and panko with olive oil.
48:59Stir-fry until it becomes golden brown.
49:03Stir-fry on medium heat until it becomes golden brown.
49:09Add salted kelp and mix.
49:13Salted kelp.
49:14It's good.
49:16When the pasta is ready, add finely chopped broccoli.
49:24When it's done, mix it with the ingredients.
49:29Add olive oil and mix well.
49:33Serve it on a plate.
49:36Panko absorbs the sauce, so it goes well with pasta.
49:42TAKEUCHI-RYU SABA-KAN RAGU SAUCE PASTA is ready.
49:50Let's eat.
49:56It's good.
49:57People who are used to eating this may know, but I don't know.
50:02It's not that spicy, but it has a good texture.
50:08Can you make it at home?
50:10I want to make it for SHIRUKEN.
50:13I want to make it for SHIRUKEN.
50:15I want to make it for SHIRUKEN.
50:16I want to make it for SHIRUKEN.
50:17I want to make it for SHIRUKEN.
50:18I want to make it for SHIRUKEN.
50:19Next time.
50:20Behind the scenes of Marugame Seimen.
50:22They are working on product development.
50:26And they will make the best pasta.
50:29Please subscribe to this channel.