タクシー運転手さん 一番うまい店に連れてって！2024年11月7日 【後半】北関東自動車道 群馬・栃木・茨城横断SP
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Everyone, bring me to a famous restaurant.
00:04Niho Watanabe, a famous restaurant.
00:07I am from Saitama.
00:10You are developing 9 stores in Saitama.
00:12Take it from the locals.
00:14It's a curry restaurant.
00:19Oh, it's good.
00:21It's really crispy.
00:25I recommended the one with soft-boiled egg.
00:27I ate it a lot.
00:29When I was a student, I used to eat it before going to club activities.
00:33I want everyone to eat it when it's still hot.
00:38They went to Utsunomiya Kaminokawa Inter in Tochigi Prefecture.
00:44They introduced us to Irori Yaki Gabu, the first shop to be featured on TV.
00:52What surprised us was the price.
01:00It's so cheap!
01:15It's cheap, isn't it?
01:16Yes, it is.
01:20It's amazing.
01:22Wow, it looks delicious.
01:25The most popular ones are Shima-cho, Igiara, and Maru-cho.
01:30It's amazing.
01:31It's a mix of three types of fresh hormones.
01:34It's amazing.
01:39Three types?
01:40It's really cheap.
01:41Four?
01:44How much is it?
01:45How much is it?
01:46How much is it?
01:47How much is it?
01:48It's about 70 yen per kilo.
01:50It's cheap.
01:52It's amazing.
01:53In addition, there are a lot of orders from regular customers.
02:01You all look good.
02:03Here it is.
02:04Here it is.
02:07My mom is in charge of making kimchi fried rice.
02:11I can only make it for my mom.
02:12It's completely original.
02:14I can make it by imitating, but I can't make anything different.
02:18It's my mom's taste.
02:19What is this kimchi fried rice that she can't imitate at all?
02:25It's been a while.
02:26Here it is.
02:27Here it is.
02:31There are eggs, too.
02:32There are eggs, too.
02:33There are eggs, too.
02:35It's delicious.
02:36It's like a mixed grain rice.
02:42She is making okage with a skill of skill so that it doesn't get too hard.
02:46She seasons it with special salt and kimchi.
02:52The color of the okage is good.
02:53It's good.
02:54It's good.
02:56It's crunchy.
02:57It's delicious.
02:58There are eggs, too.
02:59There are eggs, too.
03:01There are eggs, too.
03:02It's a different color.
03:03It's a different color.
03:08It looks delicious.
03:15It looks delicious.
03:19This is it.
03:20This is it.
03:21It's delicious.
03:24It's crunchy.
03:27It looks delicious.
03:28It's really delicious.
03:31It looks delicious.
03:32Her hair is in the way.
03:39Her hair is in the way.
03:41It's like a mixed grain rice.
03:43It's like a mixed grain rice.
03:44It's like a mixed grain rice.
03:46Thank you very much.
03:47Thank you very much.
03:49They came to Nibu Interchange.
03:55Parking area mall, Nibu Inter.
04:00The autumn scenery is full of the autumn leaves of Mamata Hachimangu.
04:06The color of the sunset is fantastic.
04:12They ask the staff at Oyama Station.
04:20I'm going to a good restaurant with a taxi driver.
04:27Thank you very much.
04:29I like soba, so I'd like to go to a soba shop.
04:35It's deep in the mountains.
04:38Izuru-san is a mountain.
04:40It's like Shikyo.
04:42It's Shikyo.
04:43Shikyo and soba.
04:45It's a place where ordinary people go from Tokyo and Saitama prefectures.
04:49What kind of soba is it?
04:50It's a local soba.
04:52It's really good.
04:54It's rough and has a great aroma of soba.
04:58And surprisingly, it has a big tempura.
05:03A big tempura?
05:04It's a whole tempura in the soup.
05:07Is it in the soup?
05:08It's amazing.
05:10What is that tempura?
05:12Is it a huge tempura?
05:14It's a local soba that you can eat in Shikyo.
05:17It's deep in the mountains.
05:20There is a temple called Manganji around here.
05:24This is a popular place.
05:26It's a great place.
05:28It's the best place to visit in Korakuchi.
05:31We're going deeper and deeper into the mountains.
05:33That's right.
05:34We came all the way up here.
05:36If you say soba, it's Izuru-san.
05:38Is it worth eating that much?
05:40It's worth eating.
05:43It takes about 50 minutes by taxi from Oyama Station.
05:48We've arrived.
05:50It looks like a shrine.
05:52That's right.
05:53There are a lot of people lining up.
05:56Even though it's deep in the mountains, there are a lot of people.
05:59That's right.
06:01There are a lot of people.
06:05This is amazing.
06:08This is amazing.
06:09That's right.
06:10I'm glad.
06:11That's amazing.
06:12Do you understand?
06:13I can understand what you're saying.
06:15I'm glad.
06:16Excuse me.
06:17Hello.
06:18I'm a TV personality.
06:20I brought you to the best restaurant in Takamatsu City.
06:23I'd like to ask you to take a picture with me.
06:26I'll do my best.
06:28Thank you very much.
06:31Can I eat this?
06:32Yes, you can.
06:36It's delicious.
06:39This is amazing.
06:41This is amazing.
06:42This is amazing.
06:43This is amazing.
06:44This is amazing.
06:45After this, the legendary sauce is served.
06:48The restaurant is sold out in an instant.
06:52This is amazing.
06:53Furthermore, a mysterious dish from the north is revealed.
07:11Is the food delicious?
07:12That's right.
07:13Is the food delicious?
07:14I'm glad.
07:15Is the food delicious?
07:16I can understand what you're saying.
07:17I can understand what you're saying.
07:19I'll take a picture with you.
07:22Thank you very much.
07:25Are you okay?
07:26I'm fine.
07:27Thank you very much.
07:28Thank you very much.
07:29I'm waiting for you.
07:30Thank you very much.
07:31Thank you very much.
07:33Thank you very much.
07:36Are you okay?
07:37I'm fine.
07:40This is a specialty of Saitama.
07:42It's a specialty of Saitama.
07:43It's a specialty of Saitama.
07:44I'm hungry.
07:45I'm hungry.
07:46It's an hour long.
07:47There are many restaurants in this area.
07:49The noodles here are delicious.
07:51It takes about 50 minutes by car from Oyama Station.
07:54It takes about 30 minutes by car from Tochigi Station.
07:58There are too many golf courses.
07:59There are too many golf courses.
08:01There is a soba restaurant called IZURA MACHI in the back of the mountain.
08:08FUKUJUYA has a shop in front of the great gate of Manganji Temple.
08:16The second person to shake his hand is Ishikawa, the owner.
08:22There is a place called TSUGA in Tochigi City.
08:25There is a special sweetness there.
08:28This is a local soba.
08:30It has a little black star in it.
08:33It has a pure white color.
08:36It's the opposite.
08:37It's a soba that has a strong scent when you eat it without washing it.
08:42I've been here for two and a half hours.
08:45You've been here for two and a half hours?
08:47I've been here for 40 years.
08:52It has a good scent.
08:55He's definitely going back to golf.
09:00It's a good place to eat in various places.
09:03It's chewy.
09:04It's sweet when you chew it.
09:06I like this soba.
09:09There are also warm soba with oysters that you want to eat in the cold season.
09:18It is also popular to make crispy tempura with fresh vegetables mainly in Tochigi Prefecture.
09:30In the meantime, a huge tempura soba using a certain ingredient is very popular.
09:37It's rare to fry it in a round shape.
09:40One in a round shape?
09:41Yes, one in a round shape.
09:42It was born in Shikyo's soba restaurant.
09:45What is the special soba with one in a round shape?
09:51Here it is.
09:53What is this?
09:57It's huge.
09:58It's huge.
10:00It's a huge onion.
10:01It's huge.
10:02Look at this.
10:03This onion is delicious, isn't it?
10:06It's fried in a round shape.
10:08I love onions.
10:09It's a soba with a strong scent when you eat it without washing it.
10:14It's beautiful.
10:15It's delicious to eat soba like that.
10:18It's delicious, isn't it?
10:19Tempura with a whole onion of Tochigi Prefecture, which has a strong sweetness.
10:26I'm scared.
10:27It's getting colored.
10:37It looks like it's crushed.
10:41It's sizzling.
10:44The onion adds sweetness to the soba.
10:48It's delicious.
10:57This looks delicious.
10:58I want to try it.
11:01This is Fukujuya's special onion soba.
11:11I can taste the onion.
11:14It's delicious.
11:16The tempura batter is good.
11:18It looks delicious.
11:19I love it.
11:21It's a whole onion.
11:23It's soft and the sweetness is good.
11:28It's cute.
11:29Tamaki was laughing.
11:31She was laughing a lot.
11:32It's cute.
11:33It's nothing, but it looks delicious.
11:35How can I eat this?
11:39Thank you for the meal.
11:40Thank you for the meal.
11:42This place is amazing.
11:44They're going to visit more places in Tochigi and Oyama.
11:50Excuse me.
11:51I'm going to a taxi in TV Tokyo.
11:54The taxi is the best.
11:57Thank you very much.
11:58Thank you very much.
11:59Excuse me.
12:00Thank you very much.
12:01He's watching TV.
12:02He's waiting for me.
12:04He's waiting for you.
12:05He's waiting for me.
12:06Thank you very much.
12:07Thank you very much.
12:08Tonkatsu.
12:09Tonkatsu?
12:10It's thick and big.
12:12It's about 4 to 5 centimeters thick.
12:14It's quite thick.
12:15That's right.
12:17It's not fried, but it looks like it's grilled.
12:20Isn't it fried?
12:21It's grilled tonkatsu on an iron plate.
12:25Grilled tonkatsu?
12:26I've never heard of it.
12:27Grilled tonkatsu?
12:29It's crispy.
12:31It's thick, but it's soft.
12:33I ate it yesterday.
12:34Let's go there.
12:36Thank you very much.
12:37Thank you very much.
12:38There are a lot of mysterious menus.
12:40It's a grilled tonkatsu that's not fried with oil.
12:44I'm over 81 years old.
12:46Really?
12:47He's working out.
12:48There are more rice fields.
12:50It's a rice field shop.
12:53It's a rice field shop.
12:54Yes.
12:55It's like a rice field.
12:57Is that so?
12:59It's like a rice field.
13:02It's a nice view.
13:05It's over there. The yellow sign.
13:13Is this it?
13:14Yes.
13:16Is there a rice field shop in the middle of a rice field?
13:19That's right.
13:23It's a stylish house.
13:29It's a garden.
13:33There is a taxi driver in front of the TV Tokyo.
13:38Hello.
13:39He's calling him.
13:42Hello.
13:46He's not here.
13:47Where's your father?
13:48He's not here.
13:49He's not here.
13:50He's not here.
13:51He's not here.
13:52He's a TV Tokyo driver.
13:56It's cool.
13:57It's cool.
13:58It's a nice atmosphere.
13:59The driver told me that this place is good.
14:03So, I came here.
14:05I'd like to eat here.
14:10He was kind.
14:11He was kind.
14:12It takes about 20 minutes from Mibu Inter to Kitakanto Jidousha-do.
14:16It takes about 15 minutes by car from Oyama Station.
14:20This is Genkotsu-tei, which was established in 1979.
14:24It's located in a wide rice field.
14:29At first, it was hard for me to find a place to live.
14:32You couldn't find a place to live?
14:33I couldn't find a place to live in the rice field.
14:35Is there a reason why you chose this place?
14:37This used to be a farmhouse.
14:43Genkotsu-tei is run by a family farmhouse.
14:47Genkotsu-tei is a popular pork cutlet restaurant.
14:52What is the menu of this restaurant?
14:57It's boiling.
14:59It's boiling.
15:00This is ginger.
15:04This is ginger-roasted pork cutlet with a strong scent of soy sauce and sweet and sour sauce.
15:10It's hot.
15:11It's hot.
15:13It's hot.
15:15This is pickled plums wrapped in ham and pork belly.
15:21The pickled plums look delicious.
15:23It looks delicious.
15:24This is hamburger cutlet.
15:25Hamburger cutlet?
15:26What?
15:27Is it fried?
15:28Is it fried hamburger?
15:30This is a big hamburger with batter.
15:34This is a hamburger cutlet full of meat juice.
15:37It looks delicious.
15:38This is a new type of meat dish.
15:40I want to eat this.
15:41How many people run this restaurant?
15:43There are three people.
15:45They are siblings.
15:46Are they your daughters?
15:47Yes, they are my daughters.
15:49You raised your daughters by yourself.
15:51How is it?
15:53It's cool.
15:55They have been running this restaurant with their families for decades.
16:01How did you decide to open this restaurant?
16:05I used to run a restaurant in Tokyo.
16:10There is a new pork cutlet restaurant on sale.
16:15I happened to be on that restaurant.
16:19He trained at a French restaurant in Tokyo Shinagawa.
16:23After that, he became independent after experiencing a chef at a restaurant.
16:29He opened a pork cutlet restaurant in Enma.
16:34However.
16:35There is a pork cutlet restaurant near my house.
16:40I lost to that restaurant.
16:41I had to do something different.
16:43So I decided to open a pork cutlet restaurant.
16:46This is a grilled pork cutlet restaurant.
16:49How did he come up with a delicious and unusual dish?
16:53This is a menu called grilled pork cutlet, which is not fried with oil.
16:59In addition, there are many other attractive menus at the pork cutlet restaurant.
17:06This is a cheese roll set meal with cheese wrapped in pork belly.
17:12This is a pork cutlet set meal with three kinds of pork cutlet, such as hamburger pork cutlet.
17:18This is a classic pork cutlet curry.
17:23There are two kinds of grilled pork cutlet, roast pork cutlet and fillet pork cutlet.
17:28Let's see.
17:32TAKUMA QUIZ
17:35This time, we will announce the top five most popular menus at the pork cutlet restaurant.
17:41Which of the following five is the most popular menu?
17:48Please think about it.
17:52Please answer.
17:55Was it such a program?
17:58I sometimes have to show the width as an MC.
18:01He is like an MC of a quiz show.
18:04I think it's a pork cutlet set meal.
18:06I think it's a pork cutlet set meal.
18:08I think it's a menu that you can enjoy various flavors.
18:13I think I'll eat a large pork cutlet curry.
18:15That's right.
18:18Pork cutlet curry is very popular here.
18:21I like curry.
18:25I think it's a pork cutlet set meal.
18:28You mean grilled pork cutlet.
18:30I think this is a pork cutlet set meal.
18:32I ate the fillet pork cutlet set meal.
18:35However, I ate the roast pork cutlet set meal.
18:38I think there is a reason why they want to make this a popular menu.
18:43I ate it.
18:45Can I say it?
18:47I think it's a fillet pork cutlet set meal.
18:49What I want to eat the most right now is cheese roll.
18:53As a result of the collection, what will be the first place in popularity?
19:00Come on!
19:01Beautiful!
19:04Now, let's announce the popular menu ranking of GENCO STAIRS.
19:08Let's start with the 4th place.
19:11Is that the case?
19:12I think there are more young women.
19:15This is a cheese roll that you can share with two people.
19:22There is a lot of cheese.
19:25The cheese was amazing.
19:28The cheese is big.
19:31This is the 4th place.
19:33This is a cheese roll set with a large block of cheese wrapped in juicy pork.
19:41This is a dish that goes well with rice with seaweed as an accent.
19:48Next is the 3rd place.
19:56This is GENCO STAIRS.
19:58This is GENCO STAIRS.
20:00You are fast.
20:04This is big.
20:07This is big.
20:09The 3rd place is HIKATA's Italian dish with beaten egg.
20:15This is a large set of hamburgers, cutlets, and side dishes.
20:25This is a luxurious set of meat dishes.
20:32Next is the 4th place.
20:36This is a dish that goes well with cinnamon.
20:40This is a dish that children can eat.
20:43This is a dish that children can eat even if they say it's spicy.
20:46This is a curry dish.
20:54This is delicious.
20:57The 2nd place has a variety of spicy dishes.
21:04This is a curry dish that goes well with cutlet.
21:09This is the 1st place of GENCO STAIRS.
21:16This is a dish that goes well with fin.
21:20This is a dish that is easy to eat.
21:23This is a dish that is oily.
21:26This is a dish that doesn't have a lot of fat.
21:30This is a dish that has a lot of fat.
21:36This is a dish that has 1 in 5 of fat.
21:39This is a dish that has less fat.
21:49This is a dish that has less fat.
21:52This is thick.
21:55What is this?
21:57This is the first dish of the day.
21:59It's not deep-fried?
22:00It's not deep-fried. It's grilled pork cutlet.
22:03It's coated with batter.
22:06First, they cut the tender pork into thick slices.
22:13Then, they coat it with breadcrumbs.
22:19And then...
22:20I like breadcrumbs.
22:22It's bread.
22:23It's bread.
22:24That's how you grill it.
22:26It takes a lot of time.
22:28That's right.
22:34I've never seen this before.
22:35It's like a hamburger.
22:36It's coated with batter.
22:37It's softer than deep-fried.
22:47It hasn't been cooked yet.
22:49What are you going to do now?
22:52I'm going to grill it for 4 more minutes.
22:54It's hard.
22:56I'm going to grill it for 4 more minutes.
22:58It's hard.
23:04It's a whole new world.
23:06It's very voluminous.
23:10It looks great.
23:13This is the first dish.
23:15It's a dish that is recommended by taxi drivers.
23:17It's roast pork cutlet.
23:20It's hot.
23:22They eat it with a special sauce that they made at the restaurant.
23:30It looks soft.
23:31It's thick.
23:32It's soft.
23:33It's soft.
23:34I knew it was soft.
23:36It's soft.
23:40It smells good.
23:41It's beautiful.
23:42It's crispy and fragrant.
23:45It's thick, but it's soft.
23:48It's easy to bite into.
23:50I want to eat this.
23:53The 5th place in the popular ranking is...
23:56The grilled pork cutlet set meal.
24:00It's easy to eat.
24:02It's popular among women.
24:06Thank you for the meal.
24:09I'm hungry.
24:11Ibaraki Prefecture
24:14We're finally in Ibaraki Prefecture, the capital of the northern Kanto region.
24:20Ibaraki Prefecture has a great view from the car.
24:27We've arrived at Mito Minami Interchange.
24:32Mito City is also the capital of Ibaraki Prefecture.
24:36It takes about 20 minutes by car from Mito Minami Interchange.
24:40The Kairakuen, which is known for its plum blossoms, is full of beautiful autumn leaves.
24:45170 leaves of pomegranates and kaede make the visitors' eyes happy.
24:51Let's ask people at Mito Station, which is close to Mito Minami Interchange.
24:58This is a program where we take you to the best restaurant in TV Tokyo.
25:04Is it okay for me to sit here and listen to you?
25:08Of course.
25:10Thank you very much.
25:12Ibaraki Prefecture is in the first or second place.
25:15It's a eel restaurant.
25:19There is a famous eel restaurant in Mito.
25:22I ate eel there, but the eel there is delicious.
25:27The way the eel is grilled is different.
25:30Even if you eat eel, it melts in your mouth.
25:38There is only one eel there.
25:41Is that so?
25:42Does that mean that there is no characteristic of eel?
25:44That's right.
25:45Is there only one eel there?
25:46That's right.
25:48If you don't buy eel in the morning, you won't be able to catch it.
25:54What time do you start?
25:55It starts at 7.30 in the morning.
25:577.30 in the morning?
26:00If you don't buy eel in the morning, you won't be able to catch it.
26:03I was told that if I came early in the morning, I wouldn't be able to buy eel.
26:10I was told that if I came early in the morning, I wouldn't be able to buy eel.
26:14For some reason, the legendary sauce goes to Ibaraki.
26:17It's a fluffy eel that you can eat in the morning.
26:21The grilled eel is also delicious.
26:23The grilled eel is delicious?
26:24I eat grilled eel with eel.
26:26It's really delicious.
26:28The grilled eel melts in my mouth.
26:34It takes about 50 minutes by taxi from Mito Station.
26:38This is the restaurant.
26:39Where is it?
26:40Is it here?
26:44I wonder if it's crowded when I open the door.
26:46There is a signboard.
26:48There is a signboard.
26:52It's fast.
26:54It's 7.30 in the morning.
26:56Do you accept the reservation for today?
27:01If you don't buy eel in the morning, you won't be able to catch it.
27:07Excuse me.
27:09Excuse me.
27:10Excuse me.
27:11I have something to tell you.
27:15There is a signboard in front of the taxi driver of TV Tokyo.
27:20I'd like you to play a game with the taxi driver.
27:27You are very famous.
27:29Is the camera okay?
27:31Thank you very much.
27:32It's definitely no good.
27:35There is a signboard.
27:37When did you put up the signboard?
27:39Today is 7.45 in the morning.
27:417.45 in the morning?
27:43What time did you start?
27:457.30 in the morning.
27:47That's amazing.
27:50The earliest customers came at 6.30 in the morning.
27:55I want to do this all by myself.
27:59I can't do it with confidence.
28:01I have to do it for the customers.
28:06It takes 50 minutes by taxi from Mito Station.
28:09It takes 5 minutes from Kasama Station.
28:13It was established in 1990.
28:16It's called Unan Ryoshin.
28:18They want to do their job carefully.
28:22Only those who came to the store on the morning of the reservation can make a reservation.
28:26The next morning, they go to make a reservation for the driver.
28:31Two Unatomi, please.
28:3311.30 in the morning.
28:3511.30 in the morning.
28:36Is it open at 2 o'clock?
28:37Yes, it is.
28:38Four adults and four children.
28:40I don't think it's possible.
28:42I can't make a reservation.
28:44There are three children.
28:48What time do you want to make a reservation?
28:5012 o'clock is fine.
28:52Three Unatomi, please.
28:55The earliest customers came at 6.30 in the morning.
28:59They made a reservation at 3.15 in the morning.
29:03Why did they come to eat there?
29:08It was very delicious when I ate it.
29:11It was the best Unatomi I've ever eaten.
29:15Really?
29:17My brother will be 90 years old.
29:20I want to eat Unatomi with my brother's consciousness.
29:25This restaurant is very big.
29:32My life has changed.
29:34Is that so?
29:35I can only eat Unatomi here.
29:38Is that so?
29:39My life has changed.
29:43Your life has changed.
29:47How old are you?
29:48I'm 52 years old.
29:49I'm 52 years old.
29:50I turned 50 on July 11th.
29:54The owner, Mr. Bansaku Baba, cooks Unatomi by himself.
30:00It's a cool name.
30:02Unatomi is sold out in just 15 minutes.
30:05How is it made?
30:07It's delicious no matter how many times I eat it.
30:10It's ready.
30:11This is the back of the Unatomi.
30:13This is the back of the Unatomi.
30:15It's ready.
30:17The back of the Unatomi is used as a basement.
30:22The temperature is constant for a year.
30:28What's in the box?
30:31This is eel.
30:34The owner is Mr. Manjo.
30:36The owner is Mr. Nakamura.
30:37The owner is Mr. Miyazaki.
30:39They only use eel caught in Japan.
30:46They rest for a day and get tired from transportation.
30:51They get tired from transportation.
30:52It's more delicious when you don't get stressed.
30:59It looks good.
31:01It looks good, right?
31:02It looks good, right?
31:04It looks good, right?
31:05It looks good, right?
31:07They shell the eel.
31:08They shell the eel.
31:10They bash eel.
31:12They shell the eel.
31:13The owner is Mr. Nakamura.
31:15He sells eel to everyone's expectations.
31:20Many restaurants use machines to bash eels.
31:22That's right.
31:24By barbing the eel,
31:27he shows the type of eels he is using.
31:30By barbing the eel,
31:31he shows the type of eels he is using.
31:34This is how you know if it's good or not.
31:37These two pieces don't have a gap between them, right?
31:40Yes.
31:42And this one ends up like this.
31:44Yes.
31:45Or it overlaps.
31:46So you put the two together...
31:49It's beautiful.
31:50...and you get the shape of a fishbowl.
31:54Mr. Baba continues to work delicately,
31:56examining each and every piece of eel.
31:59However...
32:01It used to be a sea bream restaurant.
32:05A sea bream restaurant?
32:06Yes.
32:07Sea bream and Japanese food.
32:08I see.
32:09But I didn't do eel.
32:11Oh, I see.
32:14Mr. Baba wasn't a sea bream restaurant.
32:16How did he end up on this path?
32:22How did you start doing eel?
32:24That's a great story.
32:26I see.
32:29When I was in my 20s, I went to Tokyo for training.
32:34The last restaurant I went to after training was Unagi Tagawa.
32:39I've never touched an eel before.
32:41I was entrusted to do it.
32:47Mr. Baba.
32:48Tagawa.
32:49Tagawa's father.
32:50I've never heard of him.
32:51He's good, isn't he?
32:53He's a man.
32:54I got a call from Tagawa's father.
32:57I closed my restaurant when I was 75 years old.
33:00He entrusted me with the eel.
33:05He told me to do eel.
33:10So, I started doing eel.
33:14Why did you entrust Mr. Baba with eel?
33:18That's a strange story.
33:21Mr. Baba was entrusted with eel as his last training when he was in his 20s.
33:26He was the owner of Tagawa, a famous eel restaurant in Musashisakai, Tokyo.
33:32He was a well-known chef in the industry.
33:40Why did Mr. Baba entrust Mr. Tagawa with eel?
33:45Why?
33:47Why?
33:48There were a lot of people.
33:51There were hundreds of people.
33:54There were hundreds of people.
33:56Some people brought their own eel.
33:58Some people went to other eel restaurants.
34:02I heard that some people went to Mr. Baba's restaurant to ask for the sauce.
34:07But Mr. Baba was in his 20s.
34:10Everyone refused to do it, but Mr. Baba insisted on doing it.
34:13That's amazing.
34:14I was so moved.
34:17I mean it.
34:19The owner of Tagawa never talked much about eel.
34:24His feelings were left in a newspaper 11 years ago.
34:32It's been six years since last night.
34:37That's amazing.
34:38They found a married couple.
34:48Tagawa, a famous eel restaurant in Musashisakai, Tokyo
34:55Tagawa, a famous eel restaurant in Musashisakai, Tokyo
35:00Why did Mr. Baba entrust Mr. Tagawa with eel?
35:08I was determined to do it.
35:12I rented an apartment, but I couldn't buy it.
35:16I slept at the entrance of the restaurant.
35:21I came out of Ibaraki.
35:23I couldn't do business because I couldn't learn how to do business.
35:29But I was determined to do it.
35:32Mr. Baba challenged himself to do business with his determination.
35:39He was more passionate about cooking than anyone else.
35:42That was his true self.
35:46Among dozens of students, Mr. Baba was chosen as the successor.
35:53The reason was left in a newspaper 11 years ago.
36:00The reason was left in a newspaper 11 years ago.
36:02The reason was left in a newspaper 11 years ago.
36:06For his customers,
36:10he might have been more shining than anyone else.
36:18I was surprised.
36:21I was surprised.
36:25I was surprised.
36:29I was determined to do it.
36:32Mr. Baba accepted the request of his master.
36:36He was a man-to-man from that day.
36:39Mr. Baba visited Kazama regularly and stayed overnight.
36:48He left everything to Mr. Baba and lived a peaceful life.
36:51Three years ago, he became a man who never went home.
36:55I'll do it.
36:58When I came here,
37:01he taught me how to make eel.
37:04He taught me how to make eel.
37:06He taught me how to make eel.
37:11I left everything here.
37:15When he passed away,
37:17he held my hand and said,
37:19Thank you, Baba.
37:22That was the last farewell between me and my father.
37:27This is the sauce.
37:31The sauce of 160 years.
37:33The sauce of 160 years.
37:36The sauce of 160 years from the first Shinjuku Tagawa.
37:41It's a secret recipe taught by Mr. Motoki.
37:48You kill the sauce here.
37:50What?
37:52You kill it.
37:54You can dip it in the sauce and serve it to the customers.
37:59But if you do that, the sauce will be still alive.
38:02If you do that, when you put it in your mouth,
38:06the sauce will start and end the eel.
38:09First, we cut the eel.
38:11If the sauce is still alive,
38:15the eel won't taste good.
38:18So we kill the sauce first.
38:20That's amazing.
38:21I've never heard of that.
38:23We start with the eel,
38:26and we end with the eel at the end.
38:29What is the secret recipe for the eel?
38:36This is the egg roll.
38:39Wow, it's so big.
38:42It's beautiful.
38:44The popular egg roll is served in front of the eel.
38:49It's made with egg, kelp, and dried bonito flakes.
38:55It's served with the umami of the ingredients.
38:59Wow, it's so big.
39:01It's so big.
39:03That's why many people come to Dakeni to try the egg roll.
39:11It's good.
39:15It's different from the egg roll in Tokyo.
39:19It's good.
39:21We'll serve it now.
39:24Here you go.
39:25Here you go.
39:27Here you go.
39:28It's the best.
39:29It's the best.
39:30Please mix it gently.
39:35It's full.
39:37It's good.
39:38I want to eat it.
39:39It's really full.
39:40I want to eat it.
39:41It's beautiful.
39:43They use the fresh eel and grill it thoroughly.
39:49They go into the original steamer.
39:52And now, the secret is revealed.
39:57There's a car.
40:01I'll kill him.
40:02She's killing him.
40:03I'll kill him.
40:04I'll kill him.
40:06We'll cut the eel in half.
40:17They're cutting it in half.
40:23This is the eel that's popular with people all over Japan.
40:28They put a whole eel on the eel.
40:32I want to eat it.
40:33It looks delicious.
40:34It's hard to chew.
40:36But it's cheap, isn't it?
40:37The thickness is 5,600 yen.
40:39It's not frozen.
40:51This is eel.
40:52I want to eat this.
40:55It melts in my mouth.
40:57This is amazing.
40:58The sauce is different.
40:59This is amazing.
41:00It has a strong taste.
41:03It's hard to chew.
41:05This is amazing.
41:07This goes well with eel.
41:09This is the best.
41:11Thank you very much.
41:13Thank you very much.
41:17We came to Tomome Interchange in Kasama City, Ibaraki Prefecture.
41:22Kasama City is famous for Kasama-yaki.
41:29Kasama is the birthplace of Jodo Shinshu.
41:36The Ohatsuki-i-cho in Keidai is designated as a natural monument in the prefecture.
41:40The golden scenery spreads.
41:46Let's enquire at Tomome Station, a station near Tomome Interchange.
41:53This is a chestnut from Kasama.
41:56Chestnuts are famous.
42:01Ibaraki Prefecture has the largest number of chestnuts in Japan.
42:06Kasama City is the birthplace of chestnuts.
42:13This is big.
42:15Excuse me.
42:17I'm here to pick up TAKUMA, a taxi driver from TV Tokyo.
42:23Are you TAKUMA?
42:24I'm TAKUMA.
42:25I know you.
42:26Thank you very much.
42:28Are chestnuts famous in Kasama?
42:30Chestnuts are famous in Kasama.
42:32There are many shops that sell delicious chestnuts.
42:36Is that true?
42:37Can you tell me something?
42:40This is chestnut kamameshi.
42:43Chestnut kamameshi.
42:45It's the season for chestnut kamameshi.
42:48Is it delicious?
42:49It's delicious.
42:50Chestnuts are different.
42:52I use chestnuts from Kasama.
42:55Chestnuts are fluffy.
42:57Are chestnuts fluffy?
42:59It has a different aroma.
43:01It's really delicious.
43:02Are you going to take me there?
43:04It's a bustling place.
43:08Chestnut kamameshi.
43:12Is your name KUWANA?
43:14I've been watching you since you were born and raised.
43:16I've been watching you since you were born and raised.
43:19It takes about 15 minutes from Tomobe Station in Kasama City.
43:24There is a shop over there.
43:30Is it here?
43:37Is this all a parking lot?
43:43It's amazing.
43:45It takes about 15 minutes from Kasama Station in Kasama City.
43:48It's a shop that sells delicious chestnuts.
43:54Here we go.
43:55Welcome.
43:56I'm from TV Tokyo.
44:00I'd like to interview the shop if you don't mind.
44:08I'm sorry.
44:10I'm sorry to interrupt you.
44:11Do you usually interview people?
44:14Is it okay to interview people?
44:17No, I can't.
44:19I can't get in.
44:20I'll be here until November.
44:23I'll be here until November.
44:25That's amazing.
44:26I don't like chestnut kamameshi.
44:28It's a bustling place.
44:30It's a bustling place.
44:33The bus is coming.
44:35The bus is coming.
44:37Is that a customer, too?
44:41A bus is coming?
44:43Is that a tourist?
44:45Is that a tourist?
44:46Is that a tourist?
44:47It's a bus.
44:48It's not the time to be here.
44:52I'm sorry to interrupt you.
44:54Thank you for your time.
44:56I'm sorry.
44:57I have to go.
44:59I wanted to see it.
45:02Thank you for showing me this amazing shop.
45:07There is another shop.
45:10There is another shop.
45:11That's amazing.
45:12It's called Monblanc.
45:13Monblanc.
45:14I love it.
45:15It's called Kobore Monblanc.
45:17Kobore Monblanc.
45:19Monblanc is usually made by kneading and putting it in a tube.
45:25The cake shop there cuts chestnuts.
45:28They cut chestnuts?
45:29They cut chestnuts.
45:30They sell chestnuts like snow.
45:34The chestnuts on top are fragrant.
45:37The chestnuts on top are fragrant.
45:40We use chestnut chestnuts.
45:42Is that so?
45:43Mr. Hateshi trained in France.
45:48I think it's great.
45:52The lady there is beautiful.
45:54Is that so?
45:56She looks like an actress.
45:59You'll be surprised when you see her.
46:01Is that so?
46:02They walk around the world.
46:04They walk around the world.
46:05They walk around the world.
46:06Fluffy.
46:07Kobore Monblanc.
46:10This time, I want to find a chestnut.
46:24Did you find it?
46:25I found it.
46:29Chestnut house sweets.
46:32Chestnut house sweets.
46:35Chestnut house sweets.
46:37I don't know where to go.
46:40Where is this?
46:41Where do we go in?
46:42I don't know.
46:43Is this a house?
46:46I think it's closed.
46:48There are many people.
46:50Is this a mansion?
46:51It takes about 15 minutes by car from Pomobe Station.
46:55It takes about 5 minutes by car from Iwama Station.
46:58There is a shop in a place surrounded by a field.
47:05Is this a cake shop?
47:08It's fashionable.
47:20I think it's a bit difficult.
47:22It's too fashionable.
47:24I don't think it's a cake shop.
47:26I was interviewed by a program called Take me to the best shop for taxi drivers.
47:30I have a sudden request.
47:33I was introduced to Monblanc.
47:35Can I shoot a scene where I eat it?
47:37Of course.
47:38Is it okay?
47:39Thank you very much.
47:40Is the camera okay?
47:41It's beautiful.
47:43Did the driver finish eating?
47:44I'm glad.
47:45I'll give you a seat.
47:46I'm sorry. Thank you very much.
47:47You said it.
47:48That's right.
47:49It's a very nice shop.
47:50You are beautiful, too.
47:53How is it?
47:54I don't think it's a cake shop.
47:56That's right.
47:59It opened three years ago in a small house in a large garden.
48:04It's a chestnut house.
48:06Are you a housewife?
48:08Yes, I am.
48:09I'm a housewife.
48:10If you have time, I can call you.
48:13Really?
48:14Can I say hello to you?
48:16Please wait a moment.
48:17Is that okay?
48:18Is that okay?
48:19Yes.
48:20Thank you very much.
48:21Thank you very much.
48:22Thank you very much.
48:24I'm sorry to bother you when you're busy.
48:26I'm sorry to bother you when you're busy.
48:27I'm sorry to bother you when you're busy.
48:28I'm sorry to bother you when you're busy.
48:29It's a very nice house.
48:31How many years has it been?
48:33It's been about 120 years.
48:35120 years?
48:37The shop was originally owned by the village head, who spread chestnut cultivation in this area.
48:42It's a small house that's been around for over 120 years.
48:46Mr Takeuchi, the housewife, inherited the house.
48:52Mr Takeuchi has a surprising amount of experience.
48:57It's cool.
48:58The shop was originally owned by a traditional French family.
49:04It's in Tokyo.
49:06I started training there.
49:10There were a lot of people who wanted to go to France.
49:16So I decided to go to France.
49:20Mr Takeuchi trained under Chef Kawata Katsuhiko, the first French chef in Japan, at Obon Butan, a very famous Japanese sweets shop in Tokyo.
49:31After that, Mr Takeuchi went to France.
49:34Mr Takeuchi went to Pierre Garnier, a Michelin-guided three-star restaurant.
49:38Mr Takeuchi climbed to the deputy chef of the sweets department.
49:41Mr Takeuchi planned to open Pierre Garnier, a Japanese restaurant.
49:47Mr Takeuchi finally became a chef of sweets.
49:50Mr Takeuchi got a call from the 13th hotel, a very expensive hotel in Macau.
49:56Mr Takeuchi experienced executive chef patissier.
50:00It's amazing.
50:02He has a lot of experience.
50:04It's amazing.
50:05It's amazing.
50:09Have you been following the chef all the time?
50:12I haven't been to Paris with him.
50:14When he was in Paris, I was working in a hotel in Bangkok.
50:19That's amazing.
50:21I came back to Japan when I was in Tokyo.
50:25When I came back to Japan, I was working in Japan.
50:29I worked as a chef in Tokyo for a while.
50:32By chance, I met the chef and the receptionist there.
50:38You met there?
50:40After that, I worked in Ginza for 6 years.
50:45What?
50:46I worked in Ginza for 6 years.
50:48I worked in a private room in Kansai for 6 years.
50:52That's amazing.
50:53That's amazing.
50:55His wife, RUMIKO, has been to hotels in Thailand, Bangkok, and Ginza.
51:01She experienced serving customers in a first-class city and a restaurant.
51:04She is fluent in English.
51:06That's amazing.
51:08Both of them have a very good career.
51:13What is that?
51:15It's a umbrella.
51:17The couple has been to the top of the world.
51:21Why?
51:22It's an umbrella.
51:24That's cool.
51:30The restaurant is about to open.
51:39This is an amazing restaurant.
51:41I came back from Yokohama today.
51:44What time did you arrive?
51:46Around 7 o'clock.
51:49When I arrived at the parking lot, I was surprised to see people from all over the world.
51:54I thought they would come again.
51:57Excuse me.
51:58Please wait a moment.
52:00Please wait a moment.
52:01Please wait a moment.
52:02Please wait a moment.
52:03Please wait a moment.
52:04Please wait a moment.
52:05Please wait a moment.
52:06Please wait a moment.
52:07Please wait a moment.
52:08What?
52:09Is this fried rice?
52:10Fried rice?
52:11What is this?
52:12It's a Santa Claus.
52:14It's a Santa Claus.
52:15It's a Santa Claus.
52:22It's a very popular restaurant that is sold out before closing every day.
52:27It's a chestnut house.
52:29This chestnut is delicious.
52:31Why did they choose an umbrella instead of the world's big city?
52:39I'm curious.
52:43This is a good restaurant.
52:47This is fashionable.
52:49What is this?
52:54I went to TOMOBE INTERNATIONAL STATION in Ibaraki prefecture.
53:00The chestnut house introduced to us is a restaurant where a couple with a long history travel around the world.
53:09Why did they choose an umbrella instead of the world's big city?
53:16They are working hard, so I have no choice but to work hard.
53:22I'm serious.
53:24I have a lot of plans that I want to do.
53:29This is the start.
53:32I hope to be rewarded in the future.
53:42This is my hometown.
53:46I was raised by people in my hometown.
53:53I want to help people in my hometown.
53:58The country is famous, but the people who produce chestnuts are almost the same age.
54:03The number of young people is decreasing.
54:05Someone has to come back and do something.
54:08It won't change forever.
54:12I want young people to come back to their hometown.
54:19I want to spread it to the people in my hometown.
54:23Chestnut is a local product.
54:26It was made by a local artist of the same generation.
54:34I want to involve many people.
54:36I think the fun of the countryside is spreading.
54:39I want to work with people who can sympathize with it.
54:45MEC, which brings young people back to their hometown.
54:50Mr. Takeuchi came back to his hometown as a pioneer.
54:54He put the technology he learned from all over the world into Mont Blanc.
55:02This is Mont Blanc.
55:04It's different from ordinary Mont Blanc cake.
55:08It doesn't have a hard texture.
55:12It's fluffy.
55:19I come to Kasama every year to eat Mont Blanc.
55:25I go to various shops.
55:28This shop is one of them.
55:32What is the Mont Blanc made by Mr. Takeuchi?
55:37Thank you for waiting.
55:39Thank you very much.
55:41What?
55:43Is this Mont Blanc?
56:07Please watch it at the theater.
56:09What is the Mont Blanc made by Mr. Takeuchi?
56:14Excuse me.
56:16Thank you for waiting.
56:18Thank you very much.
56:20What?
56:21This is Mont Blanc.
56:22What?
56:24Is this Mont Blanc?
56:25This is Mont Blanc.
56:26This is Mont Blanc.
56:27This is Mont Blanc.
56:28This is Mont Blanc.
56:30Is this Mont Blanc?
56:32Yes.
56:33He is particular about the details.
56:42This is special.
56:44This is a brand called INUMA CURRY.
56:48This is big.
56:50This is a brand called INUMA CURRY.
56:51Mr. Takeuchi is particular about the details.
57:02He is particular about the details.
57:10This is a braised chestnut.
57:17It cannot be made with 10 chestnuts.
57:19This is made with 10 chestnuts.
57:21Is it one chestnut?
57:23Yes, it is one Mont Blanc.
57:25All the ingredients are pre-ordered.
57:29The light texture of the meringue and the sweetness of the cream.
57:35And the vanilla ice cream.
57:39They are gently wrapped in a lot of fresh cream.
57:46And then, instead of squeezing out the chestnut paste,
57:52they are grated.
57:55And for the finishing touch...
57:58I'm satisfied with just eating the chestnut.
58:01It's a gentle grating.
58:04It's fluffy.
58:06It becomes fluffy.
58:10I can't believe it's a chestnut.
58:12I can't believe it's a chestnut.
58:14It's like a cheese-covered pasta.
58:18It's huge.
58:19I can smell the chestnut.
58:23It's like it's going to overflow.
58:27Itadakimasu.
58:29It's fluffy.
58:31I want to try it.
58:44It's good.
58:46It's really fluffy.
58:49It's interesting.
58:52I'm surprised.
58:54I want to try it.
58:56It looks like this.
59:00It's a sweet and sour chestnut.
59:03It's a unique chestnut flavor.
59:08Your mother is beautiful.
59:12I have a concept.
59:14It's a love that grows like snow.
59:17It's amazing.
59:20I want to be a chef.
59:23She wants to be a chef.
59:25She's a great customer and a great driver.
59:28She was able to handle it.
59:30It was great.
59:33It's hot, so be careful.
59:35Thank you very much.
59:36Excuse me.