所さんの学校では教えてくれないそこんトコロ！2024年11月8日 老舗のまかない食べさせてください！
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00This is a 6-year-old restaurant in Taimei Prefecture, which is famous for its Western cuisine.
00:05The signboard menu is a dish that is very popular for its fluffy texture of the egg.
00:10Omurice.
00:12Beautiful.
00:15Let's take a look at the side dishes that Western chefs in Taimei Prefecture eat.
00:24Itadakimasu.
00:27What is this?
00:29What? Ramen?
00:31Ponjiru?
00:33Even though it's a Western restaurant, why?
00:36It looks delicious.
00:37If you can't make it properly, you can't be a good cook.
00:40In Taimei Prefecture, cooking is an important job for young chefs.
00:46It's a tradition to make a simple dish that doesn't need seasoning such as ponjiru.
00:52It's a tradition to have a Western chef evaluate it.
00:57It might be a little too light.
01:00Yes.
01:01It's a famous restaurant's side dish that we don't usually see.
01:06There's a reason for that menu.
01:10Let's find out what kind of side dishes popular chefs in Taimei Prefecture eat.
01:17Let's find out what kind of side dishes popular chefs in Taimei Prefecture eat.
01:21First, let's go to Monarizan, an Italian restaurant that was established in the 1930s.
01:28It's said to be the oldest Italian restaurant in Kawasaki.
01:32The atmosphere is good.
01:33The signboard menu is...
01:35It looks delicious.
01:37Meat sauce spaghetti, which uses the same recipe as when it was established.
01:46And...
01:48A special sauce made from pork and tomatoes on top of pasta.
01:54Topped with cheese and shrimp.
01:57Monarizan's specialty, casserole spaghetti, which was baked in an oven at 400 degrees for three minutes.
02:05I've never seen this before.
02:08It looks delicious.
02:10It's delicious.
02:13It's creamy, but it's also sour.
02:16It's a mysterious sauce that gets entangled in the noodles.
02:20It looks delicious.
02:22It's delicious.
02:24Monarizan, a specialty store that sells such exquisite pasta.
02:29The side dishes in this restaurant are a little unusual.
02:34I asked the manager who is in charge of the side dishes.
02:40I've been making this dish since before I started working in Italy.
02:44What did you do before you started working in an Italian restaurant?
02:48I opened a cafe.
02:50In the 1930s, 69 years ago,
02:54his grandfather, Shojiro, established a popular menu at that time as a cafe.
03:00Now he eats it as a side dish.
03:05It's one of the dishes that was sold for about 90 yen at that time.
03:11When coffee was 50 yen per cup,
03:14the menu was provided for 90 yen.
03:18It's a two-piece signboard of the store along with the meat sauce spaghetti.
03:22What is it? Is it oden?
03:24However, in the 1930s, when he returned from the cafe,
03:29he was removed from the menu because it didn't look like Italian food.
03:33It's not Italian.
03:34Since then, Monarizan has become a traditional dish as a side dish.
03:41Do you know what it is?
03:45It's like this.
03:47It's a cutlet curry.
03:50The correct answer is...
03:55The correct answer is...
03:57What is this?
03:59Our side dish is keema curry.
04:01That's close.
04:03With keema?
04:04That's right.
04:05I made it with meat sauce and spices.
04:10It looks delicious.
04:14It's very delicious.
04:16Thank you very much.
04:18There is a meat sauce base.
04:21It's very spicy.
04:24How to make it is to stir-fry anchovies and garlic in chili oil.
04:30Add five kinds of spices such as coriander and cumin.
04:34It's authentic.
04:36Add the traditional meat sauce and simmer.
04:40It looks delicious.
04:41As a side dish, check the taste of meat sauce every day.
04:46The tradition of curry disappeared from Japan.
04:50It's a side dish that carries the history of the restaurant.
04:57It's fun because it's connected.
05:00I see.
05:01They connect the feelings of wanting to protect each other.
05:05It's because everyone can share it.
05:09It's a good spice.
05:11It's noisy.
05:13Next, this restaurant is five minutes' walk from Yokohama Station.
05:18It's a Japanese soba restaurant that was established in 1952.
05:25Many people are fans of this restaurant.
05:27He is a knight.
05:29He is a prime minister.
05:31He is a knight Nobusuke and a former prime minister.
05:37The third dish is a special hand-pulled soba that has been passed down for 74 years.
05:44Cut the pork into 3 cm thick pieces.
05:48It's thick.
05:49Put it in oil.
05:52It's a pork cutlet with a lot of volume.
05:55It's a thick cutlet bowl.
05:59It looks very delicious.
06:01It's thick.
06:04It's thick, but it's soft.
06:06It has a strong taste.
06:08It's the best.
06:11It's thick, but it has a strong taste.
06:17This restaurant is also eating a special hand-pulled soba.
06:23Do you stick to hand-pulled soba?
06:26Yes, I stick to the menu.
06:29I'm studying as a craftsman.
06:35The ingredients I can use are decided.
06:38I make the ingredients I can use.
06:42I think about what I can do with the ingredients I have.
06:46This is the ingredient used for the meal on this day.
06:51This meat is also gorgeous.
06:53This is duck meat.
06:55This is soba.
06:57I'm going to use this to make rice and soba.
07:00I can only think of a bowl.
07:03This is the meal.
07:12It went well.
07:17I'm going to cry.
07:20The next day.
07:23Japanese soba, KADOHEI, was established in 1952.
07:28This is the meal I'm going to make with these ingredients.
07:36I'm going to make fried rice with soba soup.
07:39Fried rice with soba soup?
07:40This is a soba restaurant.
07:44How do you season it?
07:46This is a soba restaurant.
07:48I seasoned it with soba soup.
07:52It looks delicious.
07:55It doesn't taste like soba soup.
07:58I seasoned it with soba soup.
08:01This is delicious.
08:05The theme of KADOHEI's fried rice is a combination of Japanese taste and Japanese style.
08:12The person in charge of the fried rice is free to think about it day by day.
08:18The teacher of KADOHEI's fried rice is to increase the number of cooks.
08:26It's hard and important to keep doing the same thing.
08:30I'm trying to find new things.
08:32I'm trying to make the restaurant evolve according to the needs of the customers.
08:37I'm trying to make the restaurant evolve according to the needs of the customers.
08:42The next stop is TOHO YONFU from KAYABACHO station.
08:46Shinkawa TSUTSUI, a restaurant that was established in 1952.
08:51This restaurant has been loved by the locals for 74 years.
08:56The chef is TAKEO KOSHIDA, who trained at HOTEL OKURA.
09:00His son is AKIYO.
09:04The menu on the signboard is this thick hamburger steak.
09:09I seasoned it with salt and pepper to enjoy the flavor of the meat.
09:14I arranged it in a French style.
09:16It looks delicious.
09:19I baked it in the oven for an hour.
09:22I put all the meat in it.
09:25I put the special demi-glace sauce I made for 20 days on it.
09:31I put the fried egg on it and it's done.
09:34It's beautiful.
09:36Shinkawa TSUTSUI's famous hamburger rice bowl.
09:39There are only 10 dishes.
09:41This is a very popular menu with 10 dishes a day.
09:45It looks delicious.
09:47I eat this.
09:49This is good.
09:52This is delicious.
09:54This is delicious.
09:56This is a soft block.
09:58I can enjoy the texture of the meat and the sauce.
10:06This is delicious.
10:10This is delicious.
10:14This restaurant has been in business for 74 years.
10:17TSUTSUI has a legendary menu.
10:22What is that?
10:32Kojima-kun.
10:36I was surprised.
10:39Kojima-kun.
10:41It's autumn.
10:44Please say it.
10:46It's autumn.
10:48I didn't say it.
10:50It's autumn.
10:52You should say it.
10:54I said it.
10:56There is a chestnut thief.
10:58You should say it.
11:00I didn't say it.
11:03You should say it.
11:06It's autumn.
11:09You didn't say it.
11:11I said it.
11:13It's autumn.
11:15You should say it.
11:18It's autumn.
11:20It's autumn.
11:22It's autumn.
11:24I don't know.
11:26I'll say it.
11:27It's autumn.
11:29It's autumn.
11:31It's autumn.
11:33You should say it.
11:36It's autumn.
11:38You should say it.
11:40It's mixed.
11:42I thought it was wrong.
11:44Tomita was honest.
11:47That's strange.
11:49I'm Tomita.
11:51I'll do it with Tomita.
11:54Tsutsui Shinkawa, a Shinisei restaurant founded in 1952.
12:01It's a legendary restaurant.
12:06What kind of restaurant is it?
12:08It's the biggest restaurant in history.
12:12I thought the restaurant would go bankrupt.
12:15That's when I made this restaurant.
12:18It was in 2020.
12:20In 2020, due to the spread of the new coronavirus,
12:24Tsutsui Shinkawa's number of customers has decreased dramatically.
12:28At dinner time, the number of customers was zero.
12:34There was a time when alcohol was not available.
12:38There was a time when all the ingredients were discarded.
12:42I thought it was a waste of food.
12:45That's why I decided to make Makanai.
12:47I see.
12:49Tsutsui Shinkawa's legendary Makanai was born.
12:56This is it.
12:58What is it?
13:00What is this?
13:03This program was brought to you by TOKORO.
13:05TOKORO's SOCON TOKORO is now available on TVer and U-NEXT.
13:10This year, a nationwide tour has been decided.
13:14I, Michiko Shimizu, will stay alone.
13:17It will start on November 23rd.
13:19It's at the Budokan.
13:21Please come and see it.
13:23Tsutsui Shinkawa's legendary Makanai was born.
13:29This is it.
13:31What is this?
13:33Our Makanai is a Western-style Chirashi-don.
13:36This is very colorful.
13:38What is this?
13:40This is amazing.
13:42This looks very delicious.
13:45This is a Chirashi-don that has a lot of delicious snacks.
13:50How does it taste?
13:52This goes very well.
13:54Thank you very much.
13:55This is delicious.
13:58This Makanai-meshi is used for night snacks that have been sold out due to COVID-19.
14:07If you don't want to waste it, you can put it on butter rice and eat it as Makanai-meshi.
14:15After that, it became very popular when it was actually sold during COVID-19.
14:21It became the legendary Makanai-meshi that saved the restaurant.