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00:00Welcome to this week's episode of How to Eat!
00:06Parachute Club and Deliver, who have been sharing a lot of food information on the show,
00:12will be presenting the best noodles dishes according to the theme of each episode.
00:18This week's theme is recommended pasta.
00:21Pasta!
00:22It's a single dish.
00:23Everyone loves pasta.
00:25There are many famous pasta restaurants in Fukuoka.
00:28There are still many pasta restaurants.
00:31I have the impression that you guys have a lot of carbonara.
00:35There are many different kinds of pasta.
00:42What kind of pasta do the four members of Parachute Club recommend?
00:48I recommend this one.
00:49Kitchen & Bar Kuoria.
00:51It's a cream spaghetti with a lot of sea urchin and no noodles.
00:55Wow.
00:56It's not just a pasta restaurant. It's a restaurant where you can eat a variety of Italian dishes.
01:01They serve sea urchin.
01:03I think it's the best sea urchin you've ever seen.
01:07There are a lot of people.
01:09They serve a lot of sea urchin with a good rank.
01:14And they serve two dishes a day.
01:17That's rare.
01:18Two dishes.
01:20Don't worry.
01:21I'm wearing it.
01:23No, no, no.
01:24No, no, no.
01:25No, no, no.
01:26No, no, no.
01:27No, no, no.
01:28I'm excited.
01:30If you make a reservation, you can eat all of them.
01:33I see.
01:34It's hard to prepare.
01:35Next.
01:36Kawa-chan, please.
01:37Here it is.
01:38Pasta Regale.
01:40It goes well with flat noodles.
01:41It's a bolognese pasta with a lot of beef.
01:44I've heard of it.
01:45It's a little spicy.
01:47I've heard of it.
01:48I've heard of it.
01:49It looks delicious.
01:51It's really delicious.
01:53It's a soft beef stew.
01:56There's a lot of cheese on top of the pasta.
01:58It's a bolognese.
01:59It goes well with flat noodles.
02:02It's a beef stew.
02:03Next.
02:04Saito-san, please.
02:05Ta-da.
02:06Kissa Cotti.
02:07It was founded in 1977.
02:10It's a Japanese-style Neapolitan restaurant.
02:12I really like it.
02:14There are other dishes like lunch.
02:19I always order Neapolitan.
02:20That's good.
02:21It's a Neapolitan restaurant where you can eat Neapolitan with onions and bell peppers.
02:26It's a restaurant where you can eat Neapolitan with a good atmosphere.
02:33You like Neapolitan, don't you?
02:35That's right.
02:36I want to eat Neapolitan someday.
02:37Next.
02:38Here it is.
02:39Bonjorno Pasta x Tantanmen.
02:42It's a Chinese-style meat sauce.
02:45It's a Chinese-style meat sauce.
02:47It was founded in 1942.
02:51It's a combination of Italian and Chinese.
02:55I got a hint from Tantanmen.
02:58It's a combination of original chili oil, minced meat, and bamboo shoots.
03:04Tantanmen is also a meat sauce, isn't it?
03:06That's right.
03:07It's a combination of minced meat and meat sauce.
03:13It looks delicious.
03:15I'm looking forward to it.
03:17All the restaurants are attractive, but there is only one place where four people can visit.
03:23The game to decide where to go is one of these three.
03:26This time, Kawahara will choose in order.
03:30I've been losing a lot lately.
03:33There's one thing I'm sure of.
03:35That's right.
03:36I'm sure you'll win.
03:38It's a Fukuoka quiz.
03:40I'm losing.
03:41I've never won.
03:43Let's play a quiz about Fukuoka.
03:47Kawahara hasn't won a quiz so far.
03:52Question.
03:54Write down the name of the movie theater in Fukuoka as much as possible.
03:59The name of the movie theater?
04:00You can write the name of the movie theater or its facility.
04:04But if you write Fukuoka University as Fukuda,
04:07If you write a roadside car as a car,
04:10You're wrong.
04:13I'm really writing it now.
04:17You have one minute.
04:19Ready, start!
04:21Fukuoka Prefecture.
04:23How many movie theaters are there in Fukuoka Prefecture?
04:305 seconds left.
04:324, 3, 2, 1.
04:36That's it.
04:37Oh, my God.
04:39It was close.
04:41Let's start with Saito.
04:43Kinoshinema.
04:46Aeon Mall, Fukuoka.
04:48Canal, Marquis, Solaria Plaza.
04:50Hakata Station, T-Joy.
04:53Kokura Station.
04:55Isn't that a little too big?
04:57You went to Hakata Station, so you went to Kokura Station.
05:00I don't think there's a Kokura Station.
05:021, 2, 3, 4, 5, 6 points.
05:04That's good.
05:06Kokura Station is incorrect.
05:09Saito has 6 points.
05:11I'll go next.
05:13Hakata Station, T-Joy.
05:15United Cinema, Marquis.
05:18Canal City.
05:20Solaria.
05:22Torias, Hisayama.
05:24Kurume, Rakuichi, Rakuza.
05:27That's a big one.
05:29That's right.
05:31That's great.
05:33Wait a minute.
05:36Toras.
05:38Toras?
05:40I'm sorry.
05:42It's the same letter.
05:44It's Ri.
05:46Then it's Tori-Ri.
05:48It's the same way.
05:50If you say Ri, it's Tori-Ri.
05:53Which one do you choose?
05:55Ri.
05:57Then it's no good.
05:59It's a tie.
06:02That's right.
06:04No way.
06:06Yano has 5 points.
06:08I'll go next.
06:10Good luck.
06:12Canal City, Marquis.
06:14Torias, Hisayama.
06:16Ono Castle, Ion.
06:18Ion, Chikushino.
06:20Yume Town, Chikushino.
06:22Chachatown, Lala Port.
06:24Toho, Ion, Fukuoka.
06:26There's no Yume Town, Chikushino.
06:28There are a lot of Toho cinemas.
06:30Yano has 6, 7, 8 points.
06:33That's amazing.
06:35Yano and I had a fight.
06:37It's a tie.
06:39It's a tie.
06:41If Yano gets more than 8 points,
06:43Aoi wins.
06:45Aoi, go ahead.
06:47I lost.
06:49I lost.
06:51Give me a break.
06:53Canal City, Lala Port, Hakata Station.
06:55Ion, Fukuoka.
06:57There's no Ion.
07:00There's no Ion.
07:02It's not a quiz about Aoi.
07:04I don't watch movies.
07:06That's right.
07:08These are the main cinemas in Fukuoka.
07:11This time, the four of them
07:13went to Kawahara in Yatsuseikai.
07:15They went to the 12 theaters
07:17shown in yellow.
07:19There are mainly movie theaters
07:21in shopping malls and downtown areas.
07:23How many of them
07:25did you think of?
07:30This time, Kawahara won
07:32by 8 points.
07:34It's been a long time.
07:36It's been a long time since I won.
07:38Unfortunately,
07:40we'll show you the restaurants
07:42that the four of them couldn't go to.
07:44First, Yano Ichiyoshi.
07:46Pasta x Tantanmen.
07:48Chinese-style meat sauce.
07:52Right in front of Hakata Station,
07:54there is a pasta shop
07:56in the basement of Asahi Building.
07:58Yano Ichiyoshi
08:01This is a shop
08:03that has been providing
08:05various creative Italian dishes
08:07since the beginning of the industry in 1982.
08:10Among the many menus,
08:12Yano Ichiyoshi chose
08:14Chinese-style meat sauce
08:16to give a hint of Shisen style Tantanmen.
08:18We are conscious of
08:20protecting what we eat
08:22from the industry that protects the taste.
08:24We put various traditional
08:26ingredients in the meat sauce
08:28and let the flavor permeate
08:30into the pork itself.
08:32The secret meat sauce
08:34is made by seasoning
08:36the well-cooked pork
08:38with the original chili oil.
08:40Then, it's mixed with
08:42the flavorful chicken soup.
08:44And then,
08:46Chinese-style squid is added.
08:48Then, bamboo shoots
08:50with a good texture are added.
08:52Tantanmen can be made
08:54with a variety of ingredients.
08:56The main ingredient is
08:58fresh pasta.
09:00It contains a lot of water,
09:02so you can enjoy the chewy texture.
09:04After mixing it well
09:06with the spicy sauce,
09:08Italian and Chinese
09:10pasta is ready.
09:12Wow, I wonder
09:14what it tastes like.
09:16It tastes like Tantanmen
09:18with chili oil.
09:20It's a chewy fresh pasta.
09:22It's a Chinese-style meat sauce
09:24that you get used to when you eat it.
09:26Next is the most popular one.
09:28It was opened in 1977.
09:30It's the famous Napolitan
09:32of Shinise Kissa.
09:34It's located in Takasago,
09:36the central district of Fukuoka City.
09:38It's a famous restaurant of Shinise,
09:40Kissa Coty.
09:42When you look inside,
09:44you can feel the retro atmosphere.
09:48This restaurant has been loved
09:50for a long time.
09:54The ingredients are
09:56onion, bell pepper, carrot,
09:58and sausage.
10:00It's a nostalgic Napolitan
10:02with the aroma of ketchup.
10:06The base of the taste is
10:08a special ketchup sauce
10:10with a little sweetness.
10:12By adding the powder of
10:14kelp tea as a secret ingredient,
10:16you can add more flavor.
10:18Oh, I see.
10:22The noodles are
10:24standard noodles.
10:26The noodles are
10:28wrapped in ketchup sauce
10:30and finished with al dente
10:32with a little texture.
10:36It's a nostalgic taste
10:38that never changes.
10:40It's delicious.
10:42The aroma of the sauce
10:44stimulates your appetite
10:46and you can enjoy it in one bite.
10:48It's a Napolitan that Shinise is proud of.
10:52Next is Aoki Ichiyoshi.
10:54Fresh sea urchin.
10:56Tomato cream spaghetti with no noodles.
11:00Kitching & Bar Quoria
11:02is located in Meinohama,
11:04west of Fukuoka City.
11:06It's a stylish bar
11:08where you can enjoy delicious Italian
11:10and alcohol.
11:12Here is the special menu.
11:14Spaghetti with a lot of sea urchin
11:16with no noodles.
11:18It was born 13 years ago.
11:22We decided to make
11:24a special menu
11:26and we decided to do this.
11:28We are ready to make a mess.
11:30As he said,
11:32it's a fresh sea urchin
11:34with no additives
11:36and the highest grade.
11:38And in order not to lose
11:40to the umami of sea urchin,
11:42he uses tomato cream.
11:44Surprisingly,
11:46they go well together.
11:50In addition,
11:52by using the thin noodles,
11:54the rich umami of sea urchin
11:56and tomato cream
11:58get entangled
12:00at the corner of the pasta.
12:04It's a menu with two dishes per day,
12:06but if you make a reservation
12:08the day before,
12:10you can enjoy it.
12:14Here we are.
12:16Thank you for coming.
12:18Here is the recommended pasta.
12:20The owner of this restaurant
12:22is a rare person.
12:24He is a second-class chef.
12:26Since Otani?
12:28He is the only owner of this restaurant.
12:30That's not true.
12:32We came to Pasta Re Gare
12:34in Koga City.
12:36It's a popular Italian restaurant
12:38and the owner is a second-class chef.
12:40Could you tell me
12:42what you do besides pasta?
12:44I teach one-on-one
12:46at night.
12:48I can't believe it.
12:50On the restaurant's Instagram,
12:52there is a picture of
12:54a raw pasta and a second-class chef.
12:58In fact,
13:00this is a surprising second-class chef
13:02who teaches pasta at lunch
13:04and a second-class chef at night.
13:06Let's take a look.
13:08There he is.
13:10The kids are studying.
13:12He is teaching passionately.
13:14He is a rare second-class chef.
13:18Why did you decide to
13:20open two restaurants?
13:22I used to be a high school teacher.
13:24I worked part-time
13:26at a pasta restaurant
13:28when I was in college.
13:30I enjoyed both.
13:32After I became a high school teacher,
13:34I wanted to open a pasta restaurant.
13:36So, I quit my job.
13:38You couldn't stand it.
13:40After that,
13:42a second-class chef
13:44appeared.
13:46What's more,
13:48I'm tired.
13:50Wait a minute.
13:56On this week's episode,
13:58Ruru learned how to make
14:00Koga City's pasta legare.
14:02Let's try it.
14:06It smells so good.
14:08It looks delicious.
14:10It smells so good.
14:12There is a lot of cheese.
14:14It looks delicious.
14:16The noodles are flat.
14:18Flat noodles.
14:20You can make cutting paper.
14:22That's right.
14:26Bolognese looks fashionable
14:28and delicious.
14:30The meat used
14:32for the red wine-based sauce
14:34is beef tendon.
14:36If you simmer it for more than 6 hours,
14:38it will melt in your mouth.
14:42Homemade pasta
14:44with sauce
14:46is flat noodles.
14:48Ardente's
14:50exquisite boiling is irresistible.
14:54If you mix it well
14:56with the sauce,
14:58you can enjoy
15:00Parmigiano-Reggiano.
15:02This is delicious.
15:04I'm sure of it.
15:10It's chewy.
15:12It's delicious.
15:14There are a lot of ingredients.
15:16There are a lot of ingredients.
15:18There are a lot of ingredients.
15:20There are a lot of ingredients.
15:22Celery, carrots,
15:24and onions.
15:26Celery, carrots,
15:28and onions.
15:30Should I mix the cheese?
15:32There is cheese in the sauce.
15:34There is cheese in the sauce.
15:36It's double cheese.
15:38It's double cheese.
15:42It's delicious.
15:44It's rich.
15:46The softness of the cheese
15:48comes out of my nose.
15:50It's delicious.
15:52It's delicious.
15:54I didn't find it at first
15:56because it was melting with sauce.
15:58It's because you put it in the beef tendon.
16:00It was very rich, wasn't it?!
16:02It takes a lot of energy to make a kimbap.
16:04I'm sorry.
16:06And I don't want to embarrass.
16:10The noodles are chewy.
16:12It is very thin noodles
16:14that we often eat.
16:16I selected noodles that mix well
16:18so that flat noodles
16:20could be labeled by the sauce.
16:22Itadakimasu.
16:25Mmm!
16:27The texture of the noodles is amazing.
16:30It's chewy and smooth.
16:33It brings out all the flavors of the sauce.
16:35There's also the presence of the meat.
16:37Yes, there is.
16:39He is an aggressive owner who is active in Ito-ryu.
16:44I'm planning to open my second store.
16:47What are you going to do?
16:49One of my friends who was a teacher in Ito-ryu was fired.
16:52So I'm opening a new store.
16:54Are you going to make pasta?
16:56No, he's making curry.
16:58Curry?
16:59Hold on, hold on, hold on.
17:01What's going to happen?
17:03Someone is going to be on camera.
17:05I have no choice but to go.
17:08Thank you for the meal.
17:10It was delicious.
17:13Today's theme is the recommended pasta.
17:16Every store was unique.
17:19The pasta was delicious.
17:22Everything was special.
17:25I wanted to go to every store.
17:28It was delicious.
17:29Next, please take a look at this.
17:32What is it?
17:33This is the ranking of the purchase price and number of purchases of something that the people of Fukuoka love.
17:42It's 1st and 2nd.
17:43KITAKYUSHU and FUKUOKA are 1st and 2nd.
17:46What kind of ranking do you think it is?
17:48I think KITAKYUSHU is 1st and 2nd.
17:51Can I say this on TV?
17:53That's right.
17:54That's right.
17:55That's right.
17:56But I just thought of it.
17:58Mackerel sashimi?
18:00Mackerel?
18:01Mackerel?
18:02That's not it.
18:03How about OITA?
18:04Mackerel sashimi?
18:05I was worried that I couldn't say it correctly.
18:09That's not it.
18:10That's right.
18:12You don't eat mackerel sashimi in TOKYO, do you?
18:14That's right.
18:15Or sashimi.
18:18Raw fish.
18:19KITAKYUSHU is higher than FUKUOKA.
18:22What is that?
18:23Boiled UDON noodles.
18:27UDON noodles?
18:28UDON noodles?
18:29UDON noodles?
18:30UDON noodles?
18:31UDON noodles?
18:32UDON noodles?
18:33UDON noodles?
18:34UDON noodles?
18:35UDON noodles?
18:36UDON noodles?
18:37UDON noodles?
18:38UDON noodles?
18:39UDON noodles?
18:40Please look at the ranking of KITAKYUSHU and FUKUOKA.
18:43KITAKYUSHU and FUKUOKA rank one and two.
18:49The number of characters is a lot.
18:50Actually, the amount of sashimi is several times as much as the purchase price of sashimi.
18:56FUKUOKA is surrounded by a fish market that is famous for the fresh fish.
19:01We didn't know this until we came to this fish kingdom.
19:07So this time, we're going to feature seafood dishes that make you want to eat them.
19:12You were right.
19:13Wow!
19:15This is Premium Tuna Sushi!
19:19I can't decide what to eat.
19:22Popular sushi restaurants have appeared in Fukuoka and the Kitakyushu area.
19:26There are also restaurants with unusual styles in Fukuoka.
19:35It's totally different!
19:37You shouldn't eat it with sushi.
19:40In addition, there are also delicious seafood dishes that you can enjoy at home.
19:45You can eat it at a restaurant.
19:47It's not like frozen food.
19:50In addition, in addition,
19:52we will introduce you to the famous fish restaurants that are recommended by popular chefs.
20:00There are a variety of delicious dishes that professionals are particular about.
20:23First, we will introduce you to a popular sushi restaurant in the Fukuoka and Kitakyushu area.
20:28I'm so happy.
20:30We came to Kokura Station in Kitakyushu City.
20:34Entering from the ticket gate of the Shinkansen, we will go ahead.
20:39It's so close.
20:41There is a Tachigui Sushi restaurant.
20:44Tachigui Sushi Heishiro opened in March this year to convey the charm of Kitakyushu sushi.
20:52It is a sushi restaurant that mainly uses the seafood caught in Kitakyushu.
20:56It is provided at a reasonable price.
21:02It seems to be very popular with Shinkansen users.
21:06I can't eat it at this price.
21:08I'm not saying it's a venture.
21:10There is one thing that I want to spread all over the country.
21:17Everyone says it's only 5 minutes to eat.
21:22I'm in a hurry.
21:27The most popular menu is a 5-piece set.
21:31You can enjoy tuna, squid, and puffer fish at a reasonable price.
21:39It seems that there have been customers like this before.
21:44If you give me an egg 10 meters away, I'll put it in my mouth.
21:52I put the money in my mouth and went up.
21:55There are still no people who can beat that person.
21:58It's like a water supply station.
22:00By the way, there are some customers who buy a ticket and come to eat without using the Shinkansen.
22:08And don't forget Kyo Sushi in Kitakyushu.
22:15It is a popular sushi chain store that mainly uses the seafood caught in Kitakyushu.
22:24In addition to sushi, there are various styles of shops such as creative cuisine and bars.
22:33Kyo Sushi, which is popular in Kitakyushu, has launched a new concept sushi shop.
22:40That is here.
22:42Akazushi.
22:44It's not a rotating sushi.
22:48It seems to be a different atmosphere from Kyo Sushi.
22:53What kind of shop is Akazushi?
22:56The concept of Akazushi is Edomae Sushi.
22:58We serve sushi using Akazu.
23:01What kind of sushi is Edomae Sushi?
23:05It is a type of sushi that is aged fish caught in Tokyo Bay.
23:10It is a type of sushi that is aged to give the umami of fish.
23:13Aged sushi?
23:15Isn't fresh fish more delicious?
23:18It's fresh and has a good texture, but it's more delicious when it's aged.
23:25I've heard of it.
23:27But I've never eaten aged sushi.
23:31In Akazushi, which opened in October last year,
23:34you can enjoy Edomae Sushi, which uses fish caught mainly in Kitakyushu.
23:43Mixing Akazu with rice is one of the traditional styles of Edomae Sushi.
23:49Akazu is made from Sake Kasu.
23:52It has a stronger scent than white vinegar made from rice and has a mild taste.
23:58The ingredients used are aged in a way that does not lose the umami of fresh fish.
24:06The first one is from Fukuoka.
24:08This is also homemade.
24:09I'll start with Amadai.
24:11This is the fourth day of Amadai.
24:13The fourth day?
24:15Is it okay?
24:19Is it soy sauce?
24:21This is soy sauce.
24:23I squeezed a little Kabosu from the top.
24:25The first one is Amadai.
24:27This is a good job.
24:29It's aged for four days.
24:31Can you see the rice?
24:33This is Akazu.
24:35I want to eat sushi.
24:37I'm nervous.
24:39I'll try Edomae Sushi.
24:44I'll eat it.
24:50It's delicious.
24:51It's completely different.
24:53The texture of the fish is hard.
24:56This fish is soft.
24:59The umami of this fish is amazing.
25:01It looks delicious.
25:03This is the fish that has been aged.
25:05The umami of this fish is concentrated when it is aged.
25:09Fresh fish is delicious.
25:16I was surprised.
25:17I thought it was sake.
25:19I was nervous.
25:23Is this Edomae Sushi?
25:24No, it's not.
25:27Next, I eat this tuna, which has been aged for about a week.
25:35This is a great contrast.
25:38This is brown and this is red.
25:42This is red and this is red.
25:44It's delicious.
25:49This fish is more delicious than tuna.
25:54The umami of this fish is concentrated when it is aged.
25:58The fish that has been aged is grilled and delicious.
26:04This is oily.
26:06This is very delicious.
26:10This is the deliciousness of sushi.
26:12This is a different kind of sushi.
26:14This is a different kind of deliciousness from fresh fish.
26:17The fresh sushi I've eaten so far has the umami of the ingredients.
26:24This was cooked by adding a lot of work.
26:31This is white sugar.
26:33This is completely different from what I've eaten so far.
26:36The concept of sushi itself has changed.
26:38This is completely different.
26:40Is this how you eat sushi in Kanto?
26:43We eat sushi in northern Kyushu.
26:47Edomae Sushi has a luxurious image.
26:50However, this is a local Kyo Sushi group.
26:53They keep the price as low as possible.
26:57People in Fukuoka, why don't you try the fish that has been aged?
27:04This is food from another country.
27:06You can't eat this with sushi.
27:09This may be different.
27:10This is completely different.
27:12I feel like I'm from another country.
27:15This is a sushi called AKAZUSHI.
27:17This is a black ship.
27:19This is a sushi called AKAZUSHI.
27:22This is a complicated color.
27:24This is a sushi called KAITENZUSHI.
27:28This is a sushi that can only be eaten here in Fukuoka.
27:33I came to GENKAIMARU in TORIASU, HISAYAMA.
27:39You can eat delicious and reasonable sushi that uses fresh fish from the Nagahama fishing market.
27:50This is a very popular sushi restaurant in Fukuoka.
27:55First of all, I will eat the most recommended menu here.
28:02This is amazing.
28:06This is amazing.
28:08This is a premium tuna sushi.
28:13This is a premium tuna sushi where you can enjoy various types of tuna.
28:19From the left, there is a big tuna, a raw tuna, a medium tuna, a south tuna, and a medium tuna.
28:26Where are you going now?
28:28I'm going to the left.
28:32This is a luxurious meal that includes a big tuna, a medium tuna, and a military ship.
28:37I love tuna.
28:41How do you eat this?
28:43This is the recommended way to eat this.
28:45This can be eaten with salt.
28:48Have you ever eaten tuna with salt?
28:51You haven't, have you?
28:52This is a big tuna.
28:54I eat this with salt.
28:56I see.
29:03This has a lot of fat.
29:06I often eat steak with salt.
29:09It's like that.
29:11This has a lot of fat, so it has a light salty taste.
29:15This brings out the sweetness.
29:17The umami of tuna is in my mouth.
29:22Next, I eat medium tuna with soy sauce.
29:25This is a good balance.
29:28This is like a Japanese movie.
29:31Help me.
29:33I'm in danger.
29:35This is amazing.
29:41This is delicious.
29:44I thought the big tuna was the most delicious part.
29:47However, the balance of medium tuna and tuna has a different taste depending on the part.
29:52Each part has its own advantage.
29:54You don't have to share this with others.
29:56Many people eat this alone.
30:00There is also a menu that is only available in autumn.
30:07This is amazing.
30:09This is amazing.
30:12This is amazing.
30:14I saw this for the first time.
30:16This looks delicious.
30:18This looks delicious.
30:24This has a lot of fat.
30:26This has a lot of fat.
30:29This is a seasonal menu.
30:32This is a seasonal menu.
30:36This is amazing.
30:38GENKAIMARU has a seasonal menu.
30:43GENKAIMARU has a seasonal menu.
30:47GENKAIMARU is only available in FUKUOKA.
30:51GENKAIMARU is only available in FUKUOKA.
30:55This is a yellowtail.
30:58This is a new fish developed by KINKI UNIVERSITY.
31:02This is a new fish developed by KINKI UNIVERSITY.
31:05This has the taste of yellowtail and the texture of yellowtail.
31:09This is amazing.
31:11KINKI UNIVERSITY was famous for successfully breeding black tuna in 2002.
31:19KINKI UNIVERSITY developed this fish as a hybrid fish.
31:23This is a yellowtail fillet that has the taste of yellowtail and the texture of yellowtail.
31:29Yellowtail is in season in winter.
31:31Yellowtail is in season in summer.
31:33Yellowtail is in season in summer.
31:35Yellowtail is in season in summer.
31:38This is delicious.
31:43This is delicious.
31:45This has the taste of yellowtail and the texture of yellowtail.
31:51This is a hybrid fish.
31:53Why do you buy this yellowtail fillet?
31:56I want to buy a rare fish.
32:00I want to buy a fish that is not found in FUKUOKA.
32:04KINKI UNIVERSITY has a good antenna for fish from all over the country.
32:07KINKI UNIVERSITY is trying to find delicious fish.
32:11KINKI UNIVERSITY is an antenna that attacks the limit of sushi.
32:16Is it decided?
32:18No.
32:20You can eat fresh sushi in FUKUOKA.
32:27There is also a popular GOMASABA specialty store.
32:35Can you eat fresh sushi in FUKUOKA?
32:43There is a sushi restaurant with such a dream.
32:46This is MARK IS FUKUOKA MOMOCHI.
32:50There is a popular sushi restaurant in MARK IS FUKUOKA MOMOCHI.
32:56This is it.
32:59What is the name of the store?
33:01This is KANAZAWA MAIMON SUSHI.
33:04Can you eat fish from KANAZAWA?
33:08This is a specialty of FUKUOKA.
33:13Please enjoy it.
33:14KANAZAWA MAIMON SUSHI is located in KANAZAWA City, Ishikawa Prefecture.
33:20This is called the natural pond.
33:22This is a fresh fish that can be caught in a wide variety of fish.
33:29What is this?
33:30This is GASU EBI.
33:31GASU EBI?
33:33I have never heard of it.
33:36This is GASU EBI, which is not very familiar in FUKUOKA.
33:42Is there GASU EBI in FUKUOKA?
33:44No.
33:46This is a specialty of KANAZAWA.
33:48This is a specialty of FUKUOKA.
33:51This is bigger than sweet shrimp and sweeter than sweet shrimp.
33:56GASU EBI is fast to catch.
34:00That's why you can't come to FUKUOKA often.
34:04GASU EBI is easy to lose its freshness.
34:06GASU EBI is sold only in FUKUOKA.
34:11I want to eat GASU EBI.
34:19This is delicious.
34:21This is sweet.
34:22This is good.
34:23The moment you bite it, it's soft.
34:25However, it melts in your mouth.
34:27The sweetness of the shrimp is amazing.
34:29This looks delicious.
34:30This is a big sweet shrimp.
34:33This is a very sweet shrimp.
34:34How do you catch this?
34:36I go to the fish market in FUKUOKA.
34:38I prepare this as soon as possible.
34:42Can you catch this?
34:43No problem.
34:44Is this not frozen?
34:45This is not frozen.
34:46This is amazing.
34:47This is a shrimp with egg and rice.
34:56I put this on the rice and eat it.
34:58What are you saying?
34:59I put this on the rice and eat it.
35:01I'm glad you put it on the rice.
35:05Next is BAIGAI.
35:08This is recommended to eat with salt.
35:13Next to GASU EBI is BAIGAI.
35:18By eating this with salt, the umami and sweetness of BAIGAI stand out.
35:26If you dip this in soy sauce, you may lose to soy sauce.
35:30You can eat this as you like.
35:33That's right.
35:36You can also taste the fresh seafood from the North Pole.
35:42This is cheap.
35:45You can only eat fish from the North Pole at the local fish market.
35:51You can eat this anytime, right?
35:53That's right.
35:54This is always delicious.
35:55Thank you very much.
35:56I feel like I'm traveling.
35:58Thank you very much.
36:02Next, I will eat the famous fish in FUKUOKA.
36:08GOMASABA is famous.
36:11I have an image of GOMASABA.
36:13When I ate it for the first time, it was very fresh.
36:17There is no fish in GOMASABA.
36:22This is a GOMASABA shop in MAIZURU.
36:26I heard it was delicious.
36:29I visited HAKATA GOMASABAYA in MAIZURU, central FUKUOKA.
36:36If you eat delicious GOMASABA, it will become a popular shop.
36:42What kind of GOMASABA do you want to eat?
36:44I want to eat TOROSABA DON.
36:49This is a GOMASABA with a lot of fat.
36:53This is a TOROSABA DON that uses TOROSABA as a luxury.
37:00How to eat GOMASABA.
37:02First, eat fresh GOMASABA with sashimi.
37:06Next, put GOMASABA on rice.
37:09Then put a special sauce on GOMASABA and eat it as a bowl.
37:13This is not the end yet.
37:17At the end, put hot soup stock on GOMASABA.
37:21You can also eat GOMASABA with tea.
37:26There is even more good news.
37:29GOMASABA is free of charge.
37:31You can also eat GOMASABA at home.
37:35This is a great service.
37:37You can eat GOMASABA as much as you want.
37:38This looks very delicious.
37:39What about the customers who came from outside the prefecture?
37:42This is delicious.
37:43This has a lot of fat.
37:44This has the flavor of GOMASABA.
37:46Is this delicious?
37:48Is this delicious?
37:49This is delicious.
37:51By the way, it seems that you can't eat raw GOMASABA except in Kyushu.
37:57Why did GOMASABA become a specialty of Fukuoka?
38:04The mystery of GOMASABA was solved by a seafood processing company, JAPAN SEAFOODS.
38:12GOMASABA is processed mainly in fish such as mackerel and mackerel.
38:15GOMASABA is shipped all over Japan.
38:18This is UMAKA GOMASABA.
38:21This is a product that you can eat GOMASABA anywhere in Japan.
38:29This is a product that was stored in the freezer.
38:31This is a product that was released by a customer.
38:33This is a dream product.
38:38This is delicious.
38:39This is not frozen.
38:42Moreover, this can be eaten at a restaurant.
38:44This is delicious.
38:47This is SABA TRIVIA No. 1.
38:50GOMASABA is used for GOMASABA, isn't it?
38:54There are mainly two types of mackerel that can be caught in Japan.
38:57Those are MASABA and GOMASABA.
39:00However, GOMASABA is used for MASABA, which has more fat.
39:06Do we eat MASABA?
39:10We eat MASABA.
39:11We eat MASABA GOMASABA.
39:13There are also GOMASABA in the shape of GOMASABA, right?
39:15There are also GOMASABA in the shape of GOMASABA, but we don't eat GOMASABA.
39:19If you add GOMASABA, it's delicious.
39:21It's not that GOMASABA is bad.
39:23This is confusing.
39:25GOMASABA is not a dish name, but a fish name.
39:29There is such a thing.
39:30It's not MASABA, but GOMASABA.
39:36It's like a bird called CHIKIN NANBAN.
39:39That's right.
39:40I thought it was a dish name.
39:42This is confusing.
39:43That's right.
39:45Next is SABA TRIVIA part 2.
39:48Are ANISAKIS in Kyushu wild animals?
39:51There is a high risk of ANISAKIS eating MASABA.
39:56I've heard of it.
39:59ANISAKIS, which live in the body of fish, cause severe pain in the mouth.
40:07However, ANISAKIS living in Kyushu wild animals are less likely to be seen from the internal organs than those living in other areas.
40:19ANISAKIS are relatively safe species.
40:22People in Kyushu have a culture of eating ANISAKIS for a long time.
40:26That's why ANISAKIS became GOMASABA.
40:29So ANISAKIS can't be eaten in Kansai.
40:31That's what people say.
40:33Is that so?
40:34There is a theory.
40:37Next is SABA TRIVIA part 3.
40:40The latest technology to defeat ANISAKIS.
40:44ANISAKIS are said to die by heating and freezing.
40:49However, this method also affects the taste of fish.
40:54The company is working hard to keep ANISAKIS delicious.
40:58However, a new technology is being developed.
41:02We have developed a device that kills ANISAKIS with electricity.
41:06It's called a PULSE DETECTOR.
41:10This is the PULSE DETECTOR currently in development.
41:15It can attack ANISAKIS without affecting the quality of the fish.
41:23It emits 100 million volts of electricity.
41:25100 million volts of electricity?
41:27If you make a mistake, you will die in an instant.
41:29That's dangerous.
41:30ANISAKIS are likely to be grilled.
41:32Is that so?
41:36Various research is being carried out to deliver delicious SABA.
41:42This time, only those who have seen TAKU NARU will be able to eat this.
41:47It is sold at a reasonable price.
41:50Please check the program SNS for details.
41:53Can't you tell me on TV?
41:56There was information that I wanted to eat at the store.
41:58There was also a lot of information that I was curious about.
42:01I thought NAKAGOMI was right.
42:05It was a big correct answer.
42:08It's not a big correct answer.
42:09I'm not excited.
42:14We came from other prefectures.
42:16We started eating SASHIMI after coming to FUKUOKA.
42:20When I was in TOKYO, I ate SASHIMI at a cheap price.
42:25What about KANSAI?
42:27There is no SASHIMI in KANSAI.
42:29There is no SASHIMI.
42:32There is YAKINIKU.
42:34But I don't think there is SASHIMI there yet.
42:37There are various fish dishes.
42:39There is SUSHI.
42:42There is SUSHI in SASHIMI.
42:44There is SUSHI in SASHIMI.
42:46There is SASHIMI in SASHIMI.
42:48SASHIMI is expensive in TOKYO.
42:50There are a lot of SASHIMI in TOKYO.
42:52SASHIMI is expensive in TOKYO.
42:54SASHIMI is expensive in TOKYO, but I want to eat it.
42:56SASHIMI is delicious in TOKYO.
43:00There is SASHIMI in KYOZUSHI.
43:03There is SASHIMI in KYOZUSHI.
43:05That looks delicious.
43:07How did you react?
43:08SASHIMI was delicious.
43:11My daughter will be 20 years old the next day.
43:14I don't drink SASHIMI on my birthday.
43:18My daughter said that SASHIMI was expensive on the day of my birthday.
43:23SASHIMI is expensive on the day of my birthday.
43:25I'm sorry.
43:27I'm sorry.
43:32After this, I would like to recommend a popular restaurant in FUKUOKA.
43:37There are many restaurants that serve delicious fish dishes.
43:44I went to FUKUOKA.
43:52FUKUOKA is said to have a high level of fish dishes.
43:56I want to know the most delicious restaurant in FUKUOKA.
44:00I will introduce the recommended restaurants in order.
44:05I will introduce the best fish dishes.
44:09What is the most delicious restaurant in FUKUOKA?
44:16Which restaurant do you think is delicious?
44:22I went to the most popular restaurant in FUKUOKA.
44:29This is UMEYAMA TEPPEI RESTAURANT.
44:36This is a restaurant specializing in fish dishes.
44:39The menu is changed every day.
44:42There is no standard menu.
44:45I put the fish I bought on that day on the menu of that day.
44:50SASHIMI, SHIOYAKI, NITSUKE, etc.
44:53There are a wide variety of menus.
44:55I recommend KINMEDAI NITSUKE on this day.
44:59KINMEDAI has a lot of umami from the fish.
45:03So I recommend NITSUKE on this day.
45:07When you put the fatty and fluffy fish in your mouth, the umami of KINMEDAI spreads.
45:19The original furikake that comes with the meal is also attractive.
45:25This is a mixture of seven kinds of ingredients, such as crunchy plum, octopus, and fish.
45:32You can eat a lot of rice with this.
45:37This restaurant is also very popular.
45:40Please tell me which restaurant you think is delicious.
45:45I recommend KAISENDON HINODE.
45:50This is a restaurant that has a lot of mackerel.
45:54This is a restaurant that has a lot of mackerel.
46:00What is the most popular menu?
46:02I think GOMASABADON is popular.
46:05The second restaurant is KAISENDON HINODE in FUKUOKA.
46:16What is GOMASABADON?
46:21This is a mackerel fed with herbs.
46:28This mackerel doesn't smell at all.
46:32This is Nagasaki herb mackerel.
46:39This mackerel doesn't smell at all because it is mixed with herbs.
46:45This mackerel is delivered to the store as much as it is used.
46:54You can always eat fresh mackerel.
46:58This is the most popular HAKATA GOMASABADON set meal.
47:04This is a special sesame sauce with wasabi.
47:10Even people who don't like the smell of blue fish can eat it deliciously.
47:17Please try it.
47:20Please tell me which restaurant you think is delicious.
47:26There is a Japanese restaurant called AJITAKEBAYASHI in MAIZURE.
47:33This is where I trained.
47:37I teach how to prepare fish, how to make it, how to kill it, and how to process it.
47:48You are a teacher.
47:50That's right.
47:52The third restaurant is a Japanese restaurant.
47:58AJITAKEBAYASHI is a restaurant that has won the Michelin star twice.
48:05You can eat seasonal food in a quiet space.
48:11Do you have a particular taste?
48:14I don't have a particular taste.
48:18I've been working for a long time, so I don't think about it.
48:27He doesn't have a particular taste, but he doesn't compromise.
48:32This fish is a high-class fish that is in season from autumn to winter.
48:37This is a fish called ARA.
48:38This is a fish that is cooked quickly after sprinkling with KUZUKO so as not to lose its umami.
48:47This fish is delicious.
48:50This fish has a plump texture and a rich umami.
48:58In addition, they provide seasonal food menus to customers.
49:05What is the restaurant that Michelin recommends?
49:13The chef is a teacher.
49:16He is good at serving dishes.
49:19After this, we will go to a famous restaurant.
49:24A beautiful fish dish will appear.
49:29This is cool.
49:32We went to MITORIZU MORIYAMA, MAKI NO TOTOAKI, and SHOTTO NO FUKUOKA.
49:39MITORIZU MORIYAMA
49:49The owner of the famous restaurant introduces a delicious fish dish restaurant.
49:55The third restaurant is AJI TAKEBAYASHI, a Japanese restaurant that Michelin recommends.
50:01Is there a restaurant where the fish is delicious?
50:04I want to know.
50:05This is a French restaurant called PROVENCE.
50:09The chef is a teacher.
50:11He is good at serving dishes.
50:14Visuals are very important.
50:19The fourth restaurant is PROVENCE, a French restaurant near AKASAKA.
50:28This restaurant moved to Fukuoka in September this year.
50:31This is a French restaurant that has been loved in Fukuoka for more than 20 years.
50:36Is there a reason why the fish dish served at such a restaurant is delicious?
50:43I use fish from GENKAI and my hometown KANAZAWA.
50:52The chef from ISHIKAWA prefecture, who has a lot of seafood, is particular about ingredients.
50:58In winter, he uses KOUBAKO CRABS.
51:05He takes out the meat and eggs and mixes them with herbs and lemons.
51:11This is KOUBAKO CRABS.
51:15Fresh tomato sauce is added to add acidity and complete the taste of KOUBAKO CRABS.
51:23You can also enjoy fish dishes that go well with wine, such as smoked lemon butter sauce from SAWARA.
51:34What is the fish restaurant that the French chef recommends?
51:41KOUGYOKU, a sushi restaurant in SHINISEI, which knows all the fish in AKASAKA.
51:46It is a sushi restaurant that has a good balance between sushi and fish.
52:00The fifth is KOUGYOKU, a famous sushi restaurant that everyone knows.
52:06In SHINISEI, which was established in 1957, skilled craftsmen use fresh seafood to make sushi.
52:15This is called seafood sushi.
52:17I don't add much to the fish.
52:21I make sushi as it is.
52:24Sushi made with delicate hands while making good use of fresh ingredients are the best.
52:31You can enjoy sushi to your heart's content by ordering what you want to eat.
52:39You can eat your favorite food.
52:41Some people eat three or four cans of sushi and go home.
52:45You can eat as much as you want.
52:53We have a special course for you.
52:56We also have a special lunch menu for you.
53:02This time, we introduced five restaurants.
53:05FUKUOKA, where the highest-class ingredients and chefs gather.
53:09It was a great place.
53:13I'm glad you came.
53:15Thank you very much.
53:17I want to go to all five restaurants in five days.
53:21This is a restaurant that is trusted.
53:24This is a restaurant that is delicious.
53:26A professional says so.
53:28This is a restaurant that is trusted.
53:30We are doing a great job.
53:35It's a very luxurious restaurant.
53:38This is a restaurant that you can use every day, so it's a good place to celebrate.
53:44This is a restaurant of various genres.
53:46It's a restaurant that you can use every day, so it's a good place to celebrate.
53:53FUKUOKA is a restaurant with a lot of high-class ingredients.
53:57Don't think it's obvious.
54:00Don't think it's cheap.
54:03Don't forget that you are blessed.
54:06I'm a little scared because I'm from FUKUOKA.
54:10Please go to FUKUOKA.
54:13Please look forward to the next episode.
54:21Next time, SEIHIRO GARIS goes to FUKUOKA.
54:24He will eat a lot of new food.
54:29On the other hand, we will introduce the ramen recommended by the cast.
54:33Please look forward to it.