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00:00Gotanda's Top 10
00:0510th Meguro River
00:07Meguro River flows in the middle of Gotanda.
00:15The river has been maintained for the past few years.
00:18Five years ago, Funatsukiba River was born.
00:22In the cherry blossom season, the Hanami cruise is very popular.
00:299th Gotanda Hills
00:31This is a building next to Meguro River where the bars gather.
00:35It's not an official name, but it was called like this among regular customers.
00:40The signboard has also been replaced.
00:439th Gotanda Hills
00:45It's beautifully reflected.
00:48There are about 40 restaurants and snacks on the first and second floors.
00:54This is the main store of Shokudo Todaka.
00:59I've been going to Shokudo Todaka for about 8 years.
01:06It's hard to make a reservation now, but at that time, I felt like I could get a reservation.
01:12It's like a real restaurant.
01:14It's like a restaurant you can't find anywhere else.
01:17Even in other areas.
01:19I'm going to take Gotanda's land.
01:24Gotanda Hills is becoming more and more famous as a gourmet area where talented people gather.
01:31Among them, many popular entertainers come to Yoshitei.
01:37However, there are only common people who are not interested in cooking.
01:44Peaches wrapped in pepper and cheese.
01:49The ingredients are only green onions and eggs.
01:52It's Yoshitei fried rice.
01:55It's simple, but all the ingredients are excellent.
01:59It's a restaurant where the stars are honest and relaxed.
02:05Mr. Ikenkoma, the representative of Gotanda Hills, used to say this.
02:12It's called Gotanda's Kitagawa Keiko.
02:14My mother told me to come to Kitagawa Keiko.
02:18I said, don't say such a stupid thing.
02:20I wonder if it's really similar.
02:22Really?
02:24At that time, I immediately went to the pub Sakae.
02:30This person.
02:32This is Sakae.
02:34She is beautiful.
02:36This is Gotanda's Kitagawa Keiko.
02:38She is a glorious mother.
02:40When I visited her again this time,
02:47She is still beautiful.
02:51This is Gotanda's Kitagawa Keiko.
02:53No.
02:54Mr. Ikenkoma also said that the number of customers has increased.
03:00This is a person who watched TV.
03:03She came from Hokkaido.
03:08This is corn.
03:10She is a famous person in Gotanda Hills who has fans all over the country.
03:16I will come to see you again.
03:20I was told that it was Kitagawa Keiko.
03:22I said, no way.
03:24When I went there, I brought an old photo.
03:29She is very beautiful.
03:31That's right.
03:33That's right.
03:35This is my friend's mother.
03:38What is that?
03:40I was told that my mother would appear in this program.
03:44I was surprised when I saw it last time.
03:47I was told that Kitagawa Keiko would appear in this program.
03:49Gotanda has more friends than me.
03:53This is a specialty of chicken for more than 70 years.
03:58All the ingredients are made in large quantities every day.
04:08Next time, the city of Ado is waiting for support.
04:12On November 2nd, NUMAZUMI will be launched in Shizuoka.
04:18This is a famous chicken restaurant with 73 years of history.
04:24This is the 8th place, SHINANOYA.
04:27There are about 20 kinds of ingredients using fresh chicken.
04:33They continue to make from 6 am.
04:38Each chicken is 170 yen.
04:42They grill 2000 chickens a day.
04:47They also make teriyaki with chicken thighs.
04:52They also make SOBORO DON, which has a sweet and spicy seasoning.
04:56They continue to sell attractive items.
05:03The most popular item is fried chicken.
05:07They use their own chicken oil and fry about 1500 chickens a day.
05:14This is Gotanda's bestseller.
05:19Gotanda is close to the Shibaura meat market.
05:23This is a densely populated area of meat cuisine.
05:27The main store of MII and YAZAWA is also Gotanda.
05:35High-level stores are gathered here.
05:39The 7th place, NIKUGEKISENKU.
05:44There is a store that is popular in such a town.
05:48There is a restaurant called MARUHA-SAN.
05:52This is very delicious.
05:54This is a restaurant called MARUHA-SAN.
05:59The thickness of the meat is different.
06:01They cut the meat into two pieces and serve it thickly.
06:05The seasoning is also delicious.
06:07MARUHA-SAN is located in the alley of HIGASHIGUCHI.
06:15This is their first appearance on TV.
06:20Thickness of the meat is very good.
06:23They remove the excess skin of the meat and cut it into small pieces.
06:27The meat is soft and melts in your mouth.
06:31The most popular HARAMI is served with fine sashimi.
06:38They cut the meat into 2 cm thick pieces to give it a good texture.
06:44They can only order one piece because it is a rare part.
06:49This is a dish that only 15 people can taste a day.
06:54This is very delicious.
06:58The old SATSUMA-HAN SHIMAZUKE residence built in the Taisho era is used as a campus.
07:07This is SEISEN JOSHI DAIGAKU.
07:12This is an important cultural property designed by the architect JOSAYA KONDORU.
07:21The front door of the residence is decorated with the Shimazuke family crest.
07:27This tells the history of the residence.
07:32The landmark of Gotanda is TOC TOKYO OROSHIURI CENTER.
07:38There were about 300 tonya in the huge building.
07:44However, the building was changed.
07:47The building was closed in March of this year.
07:50All tenants have been removed.
07:55I asked what was going on now.
07:59It's still the same.
08:02In fact, the plan was changed due to the increase in the cost of the property.
08:07It reopened in September.
08:11No. 5 TOC TOKYO OROSHIURI CENTER.
08:15One of the tenants who came back to the residence is the jungle of FUJINSHIKU.
08:22How did you feel when you heard the news that you would do it again?
08:25I was surprised.
08:29I was very attached to this building, so I wanted to do it again.
08:36This is an imported coat from Italy.
08:39It is sold at a reasonable price.
08:43The largest UNIQLO in the southern area has also returned to TOC.
08:51T-shirts that collaborated with Gotanda's famous store can only be bought here.
08:58And the Suit Square, which is popular with businessmen, has also reopened.
09:05This is an outlet.
09:08It's almost half price.
09:10You can get a suit for a reasonable price.
09:16In addition, the wagon sale of Ameyoko London Sports has been resumed.
09:21It seems to be in full swing again.
09:24TOKYO will increase from now on.
09:28We can't do the redevelopment we were planning.
09:34We can't do it now.
09:38We did a live show at the beginning, but maybe we can do it again.
09:42That's good.
09:44People from various areas will come to see us.
09:48Gotanda's famous store uses a unique material to make EBISEN.
09:55That is...
09:57This is delicious.
09:58It's too delicious.
10:03The woman of the drama KIROSU is on air every Monday from 11 o'clock at night.
10:07I play an actor who has disappeared.
10:11Please take a look at Gossip Entertainment, which depicts the back side of the scoop of entertainers.
10:18SAKAMOTO SHOTEN, located along SONY STREET, was established in 2011.
10:25It started as a miso shop in the shopping district.
10:28It's been over 102 years.
10:31It sells more than 30 types of miso from Sendai, Shinshu, and Kyoto.
10:36It's an old-fashioned style.
10:41Next, TADAKAYA SHOTEN is a lantern shop that has been in business for 12 years.
10:48The third generation is the only lantern craftsman left in Shinagawa Ward.
10:54The fourth generation is a 100-year-old shop.
11:00One of the old-fashioned shops is SHINSEIDO in Sendai.
11:05The sixth and seventh generations are working.
11:10This shop is famous for Edomiage, which is a mixture of Ebi-sen and Arare.
11:17The sixth generation is particularly particular about mochi rice.
11:21It is a type of mochi rice called SHIMEHARI MOCHIMAI that almost no one produces now.
11:27About 30 years ago, they started making rice in Tanada, Niigata.
11:34And they make only the amount they use every time.
11:40It's hard, but there's no mochi rice that goes well with this.
11:45It's a special type of rice, so it's hard to make it different from other types of rice.
11:51You have to make it to a certain extent in a isolated place like Tanada.
11:56How do you feel about your father starting to make rice?
12:01I feel a lot of pressure.
12:09Ebi-sen is a specialty that has been passed down for generations.
12:13It is made by kneading expensive red shrimp from the lower peninsula into the dough.
12:20It is a special type of Ebi-sen that has an elegant flavor.
12:31It's delicious.
12:35It's sweet.
12:38It's a completely different texture.
12:41It's so delicious.
12:43The shrimp is well-seasoned.
12:46I can't stop eating this.
12:48This is delicious.
12:52This is also delicious.
12:55This is also delicious.
12:59Gotanda is a good place to live.
13:01I'm eating unconsciously.
13:05Finally, the top three.
13:07But before that.
13:09Gotanda Hyakke.
13:11Oni-yama.
13:21Oni-yama.
13:27Topping.
13:29Oni-yama.
13:32Oni-yama.
13:40Oni-yama.
13:51Oni-yama.
13:53It came out.
13:55Oni-yama.
13:58Oni-yama.
14:10Oni-yama.
14:13Oni-yama.
14:19Oni-yama.
14:21Thank you for the meal.
14:24That's all for Gotanda Hyakke.
14:29I don't know where the scenery is.
14:32But my apartment was on the screen.
14:37I was surprised.
14:39I'm going back to that town.
14:43The landmark U-Port has changed a lot.
14:48The third place is Gotanda JP Building.
14:52It's amazing.
14:54Gotanda is the top five resorts in Tokyo.
15:00The city view is refreshing.
15:03Let's look for the name of Tokyo from the window.
15:08It is very popular for inbound traffic right after opening.
15:12Not only that.
15:14People are also paying attention to it.
15:18For Gotanda people, U-Port is a familiar and loved place.
15:26After opening, local people visit Gotanda for a month or two.
15:35One of the reasons why U-Port is loved by local people is the convention hall.
15:41There were many Gotanda people who performed here.
15:48One of them is Mr. Kuwabara from Tachinomi.
15:56Hello.
15:58Nice to meet you.
16:00Nice to meet you, too.
16:0240 years ago, he had a party at U-Port.
16:06I'm a little embarrassed.
16:10He's cute.
16:12After the party, he stayed at U-Port and went to Hanemoon.
16:17Hanemoon.
16:18It's a memorable place.
16:22It's our 40th anniversary.
16:28It's our 50th wedding anniversary.
16:31Even if we don't eat?
16:32Yes, even if we don't eat.
16:36I want to be healthy.
16:38That's the first thing.
16:4110 years later, he will go to Gotanda, a memorable place.
16:49It will be a wonderful wedding ceremony.
16:57Mr. Kano, the president of the local convention, is looking forward to the future of Gotanda.
17:05It's been a long time.
17:07Since Gotanda Ballet, a lot of start-up people have come to Gotanda.
17:15Gotanda is a night city, as everyone imagines.
17:21I think it will change a lot.
17:24I'm really looking forward to it.
17:26I'm sure they'll do it.
17:28I'm sure they'll do it.
17:30Since a long time ago, a lot of start-up companies have come to Gotanda.
17:35It's called Gotanda Ballet.
17:38Gotanda's free cloud accounting software has grown into a large company with 1,700 employees.
17:47It will be the future of Gotanda.
17:51Gotanda Ballet
17:55Now, Gotanda Ballet is focusing on the S-MAT with 70 employees.
18:06This is a smart mat.
18:11What is it?
18:12It's a system that automatically operates from inventory management to re-order.
18:17Is that what it is?
18:18For example, if you put 250 nuts on this mat and take out 5 from them,
18:28it will automatically calculate the number of inventory by sensing the change in weight.
18:34What's more,
18:35The number of things you used will decrease, right?
18:37It can also tell you that it's about to run out.
18:42It's amazing.
18:43Contracts with more than 1,000 companies such as medical sites.
18:46Gotanda will make a technological revolution.
18:50Come on, baby, do the jukebox dance.
18:53Just like they did in 1955.
18:59Come on now, baby.
19:00Let's go.
19:04Come on, baby.
19:07Nuki Teppan, a famous French restaurant.
19:10Nuki Teppan.
19:11And Franklin Avenue, where gourmet burgers are served.
19:16Franklin Avenue.
19:17It's delicious.
19:18In addition, Gotanda has many famous restaurants such as Grill F, a famous Western restaurant.
19:25What is Umika Kawashima's favorite?
19:29I think it's Oniyanma.
19:31Oniyanma.
19:32Is Oniyanma popular there?
19:34Yes, it is.
19:35I've been there a lot.
19:37But I want you to be careful there.
19:39It seems that you have to buy food first.
19:41That's right.
19:42There is a place next to the road.
19:45There are many people who think it's okay to line up there.
19:48I see.
19:49Some people don't buy food first.
19:51She's kind.
19:52She's kind.
19:53There are many delicious places.
19:56Recently, there is a eel restaurant called Jin.
19:59It's really delicious.
20:02The crispy skin is attractive because it is self-baked without steaming.
20:08The first place is a gourmet specialty store.
20:12This is a famous French restaurant that was established 10 years ago in the area where the Tower Mansion stands.
20:20The residents of the Tower Mansion are loved for their food, including Ikedayama and Shimazuyama.
20:27The chef is Ebisu's Mona Lisa.
20:30After becoming the chief chef, he became independent in Gotanda.
20:36He is aiming to make French food that is easy to get used to by adding modern essence to classic food.
20:44This is ramen.
20:47Ramen?
20:51The noodles are very thin pasta.
20:55Boil the soup and add the soup.
21:01The ramen is completed by adding bamboo shoots.
21:07He is increasing the number of repeaters.
21:12Next is the back alley of Nishimuchi.
21:16Karinto is a snack shop that just opened last year.
21:21It's really delicious.
21:24The first thing to be served is squid ink cream croquette.
21:28The squid ink is hidden in the black cream.
21:34There are also deep-fried tofu and fermented fish.
21:39The price is 3,190 yen per course.
21:45There is a small entrance on the back alley.
21:51This is Aomon, a bar that specializes in deep-fried fish.
21:58The sashimi is also popular, but it is a specialty of the restaurant.
22:04This is deep-fried fish.
22:06Deep-fried fish has a light taste.
22:08This is deep-fried fish.
22:12Deep-fried fish was deep-fried for 24 hours in Nagasaki.
22:17Deep-fried fish has a light taste.
22:27Deep-fried fish is half-cooked.
22:32Deep-fried time is only 30 seconds.
22:39I'm sorry to keep you waiting.
22:43I can feel the scent of deep-fried fish.
22:46This is a moist texture.
22:48This is a delicacy of Gotanda.
22:50This is not enough for one person.
22:54I want to eat this.
22:56What is the first squid?
22:58This is squid ink cream croquette.
23:02This is very delicious.
23:04This was taught to me by Mr. Kenkoba.
23:09He told me not to introduce this restaurant on TV.
23:14I don't want to be crowded.
23:16I think ADMACHI will be angry.
23:19Mr. Kenkoba.
23:21Next time is the retro downtown Shin-Okachimachi.
23:26ADMACHI is on TVER and YOUNEXT.
23:28Please subscribe to our channel.