出没！アド街ック天国 2024年11月9日 【東京 元祖の味がある街】5位～1位 グルメタウン東京「元祖の味がある街」を大特集！
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00:00November 23rd, Ikao Onsen.
00:04November 30th, Chiyodaku Takebashi.
00:11Minato-ku, Chiyodaku-to-no-Kuzakai-e.
00:16This town is close to the Imperial Palace, the Tourist Institute, and the Imperial Museum.
00:23It has developed as a place of worship for the scholars of the Seizaikai, and has seen many historical events.
00:30The bold politicians are very strict about food.
00:35There are many flavors that have been refined by the VIPs.
00:40Number 5, Akasaka.
00:45This Toyoken was established as a beef hot pot restaurant in Meiji 22.
00:52It opened as a restaurant recommended by Ito Hirobumi and the officials.
01:00It was in charge of cooking at the Shunko-shiki banquet held at Kokkai-gijido in Showa 11.
01:08Currently, the main store is located in Sushi, Mie.
01:12Akasaka also has a traditional flavor.
01:17What is the origin of Toyoken?
01:21Cream croquette, the wife of the chef.
01:25However, the croquette itself is originated from croquette, a French dish.
01:32In the 10th year of the Taisho period,
01:35Toyoken was in charge of cooking at the Akasaka restaurant.
01:41At that time, the croquette was imported from France.
01:47Seeing that the guests were happy,
01:51it is said that the chef at that time developed a unique cream croquette in Japan.
02:01In addition, Akasaka has...
02:04It is located on the 5th and 6th floors of the Ryokan Kaikan, which is located in the north of Kokudo 246.
02:15It is the Akasaka Shisen Hanten, which was established by Chin Kenmin, the god of China,
02:20and inherited from Chin Kenichi, the iron man of China.
02:27It was established on Nishinbashi in the 33rd year of the Showa period,
02:31and later it became the main store of Akasaka.
02:36One of the menu items is Mapo Tofu.
02:40It is said that Chin Kenmin spread Mapo Tofu in Japan.
02:45And...
02:46What is the origin of this flavor?
02:51Tantanmen, which is famous in both high-class Chinese and urban Chinese.
02:56Chin Kenmin came up with the hot soup Tantanmen.
03:05However, the Tantanmen of China has no soup.
03:10According to Suzuki, a student of Chin Kenmin, who is now the head chef of Akasaka,
03:19There was a person who had a great influence on the birth of Tantanmen.
03:25It was Chin Kenmin's wife, Yoko-mama.
03:31Chin Kenmin and Yoko-mama were good partners.
03:37Yoko-mama liked to eat miso soup.
03:45So Yoko-mama said,
03:47Japanese people should have soup.
03:51That's how Tantanmen was born.
03:55Tantanmen, a hot soup, was born with Japanese food culture in mind.
04:02This masterpiece was created by the couple.
04:09And...
04:12Surprisingly, this type of shrimp chili is originated from Sichuan.
04:18Is there shrimp chili in Sichuan?
04:22Yes, there is.
04:26Instead of mixing it with the sauce,
04:29Sichuan shrimp chili is stir-fried with pickled peppers.
04:35In Sichuan, where there is no sea,
04:37there is a spicy shrimp dish called Kanshao Xiaolian, using river shrimp.
04:44However, at the time of its creation,
04:46Japanese people were not used to the spiciness of Tantanmen,
04:51so they added ketchup and arranged it.
04:55In this way, for Japanese people,
04:58shrimp chili became a mild dish with ketchup.
05:03It is thanks to the Chinese god that children also like shrimp chili.
05:10I love shrimp chili.
05:12Me too.
05:13I love it very much.
05:16You let me meet Japanese people.
05:18I'm grateful.
05:19I'm grateful.
05:20I'm very grateful.
05:21Thank you very much.
05:23When I was a child, I couldn't say that I wanted to eat shrimp chili.
05:28Because it was expensive.
05:31I thought shrimp chili was expensive even in the city.
05:35Was it expensive even in the city?
05:36Yes, it was expensive.
05:37Now, it's in my lunch box.
05:42Tantanmen...
05:44Tantanmen with soup is not in Sichuan.
05:50Why is it in Sichuan?
05:52Tantanmen in Sichuan was sold as Tenminbo.
05:56Because it was wrapped in bamboo.
05:58It was said that it was made without soup.
06:02Nagano from my group went to Sichuan.
06:06He bought Tantanmen from his grandmother and said he ate Sichuan food.
06:11It was very delicious.
06:13He put Tantanmen wrapped in bamboo and mixed it.
06:16I think Japanese people accepted Tantanmen as it is.
06:21After all, Yokomama came there.
06:24Yokomama, thank you.
06:25Thank you very much.
06:26Thank you very much.
06:27Tantanmen is delicious.
06:28I love Tantanmen.
06:29Tantanmen is delicious.
06:30Tantanmen is delicious.
06:33Taito-ku, a city with a forest of culture.
06:38In the Meiji era, the Inland Industrial Expo was held three times in Ueno Park.
06:45The latest technology of the West was introduced to aim for industrial development in Japan.
06:52In addition, cultural facilities were also collected in Ueno Park, which became a symbol of a modern country.
07:004th place, Ueno
07:05One of the most popular restaurants in Ueno, which has a lot of Western-style restaurants, is this Honta Honke.
07:15This is the origin of pork cutlet, which was born in Meiji 38.
07:25In Europe, there was a dish of fried pork, but the so-called pork cutlet was arranged in Japan.
07:34In Honta, it is a tradition to reduce the fat to the maximum and use only the red meat.
07:41Fried with lard made with the fat removed, plus the flavor.
07:46By only using red pork, it is evenly cooked and has a good texture.
07:54Although there is a story behind the origin, the history of Japanese pork cutlet cannot be described without Ueno's Honta.
08:052nd place, Ueno
08:08Shuetsu, which was founded in the 3rd year of the Edo period and has a history of about 350 years.
08:17The origin of the name of the store is that the store sells delicious food that makes you happy.
08:22The delicacy that becomes the fish of sake has been loved since ancient times.
08:27The pickles made with fresh vegetables are also a popular dish.
08:33And this is the original taste.
08:40Fukujinzuke, which was born around the 10th year of the Meiji period.
08:45There is a book on the origin of Fukujinzuke, such as the 8th novel of Kanyeji of Ueno.
08:52However, the reason why the Fukujinzuke of Shuetsu became widely known was the two wars of Meiji.
09:03The can of Fukujinzuke, which can be stored for a long time, was active as a friend to eat a large amount of rice on the battlefield.
09:12It supported the lives of the soldiers.
09:17In addition, in the Taisho era, eating on the overseas highway became the weather for Fukujinzuke.
09:24Instead of Indian seasoning chatsune, Fukujinzuke is served with curry.
09:31From here, it is said that the culture of Fukujinzuke has settled down in curry.
09:41The farthest place is the hometown of Inokuchi.
09:45The Asakusa area, which was the center of the war at the time of the Edo period, is the most popular place in Edo.
09:52It was the center of the common culture, with fake huts and shops lined up.
10:00In such half-baked shops, the taste of the common people is also born.
10:06For example, Dairanken, which was in Asakusa, is said to be the origin of Chuka-don.
10:14In Funawa, my city, which was founded in Meiji 35,
10:18Instead of Neri-yokan, which was a luxury product at that time, I came up with Imoyokan, which even the common people can get.
10:27And Umezono, which is said to be the origin of Awazenzai.
10:33By using suita-kibi instead of luxury mochi, it became easy for the common people to get familiar with it.
10:42No. 3 Asakusa
10:47Kintaro Sushi, which has 14 shops in Kanto, was founded in Asakusa and is celebrating its 100th anniversary this year.
10:57It is a great shop that has won the Prime Minister's Award 11 times in a row in the national sushi competition.
11:07Even so, the price is the common people.
11:10You can enjoy the rice balls that the work in front of Edo lived in the counter seat.
11:17As expected, Asakusa, the paradise of the common people.
11:22This is the original taste.
11:26It's Negitoro. I think it's from Showa 39.
11:33It was the year of the Tokyo Olympics in Showa.
11:37He was making a hand-rolled sushi with leftover tuna.
11:43Usually, there are people who like wasabi, but there was a person who liked leek.
11:48He said, let's put leek in it.
11:50When I put leek in it and ate it, the oil and the smell were gone.
11:54It was delicious. That's the origin.
11:58However, the reason why he put leek in it is another theory.
12:05There is also a theory that he dropped the leek he used for makanage when he was pulling the knife.
12:12When I asked the person who made it, he said,
12:15That's a little funny, isn't it?
12:18This is the real reason. That's the real theory.
12:23That's a little funny, isn't it?
12:25There was also such a funny episode.
12:33In the elegant city of Japan, the original taste is elegant and exquisite.
12:39The super star of the Western food world is also fascinated by the unique style of this city.
12:52The city of adults advertised by Juneauk.
12:57The Meiji government created the first western-style cityscape in Japan,
13:02and Ginza became a symbol of cultural development.
13:06Such Ginza has a lot of food revolutions.
13:12In Shiseido Parlor, which was founded in 1935,
13:16the first ice cream soda was born in Japan.
13:21And Ginza Senbikiya, which began in 1927,
13:26The original fruit punch was provided to Taisho in 1912.
13:37Furthermore, the original Anpan, which continues from Meiji 2,
13:43The original Anpan, which continues from Meiji 2,
13:52In addition, there is another original bread.
13:55Yes, it's a jam bread.
13:58It was used Anzu jam, not strawberry.
14:03So, the second place is Ginza.
14:09French cuisine, Western cuisine, Japanese cuisine, Chinese cuisine,
14:13Mikasa Kaikan, which offers a variety of restaurants,
14:17will celebrate its 100th anniversary next year.
14:20The famous menu, which once saved the management of the store,
14:25is inherited by the Italian bar La Viola.
14:30What is the original taste?
14:34Fried chicken.
14:36It became a menu for the first time as a restaurant in the beginning of the Showa,
14:41and caused a big boom.
14:46Among Ginza, which is full of the original taste,
14:49the four-color brick house is very popular.
14:54The paper of the order taken in the guest seat on the second floor is put in the shooter,
15:00and it can be delivered to the kitchen on the first floor in no time.
15:04An analog system in the digital age.
15:08I will enter the order. It is Hayashi-1.
15:13And what is the original taste?
15:16We developed fried food, such as fried oysters and fried shrimp.
15:21It was around 1932 that we made fried food.
15:25Kimura-ya, a bread shop, was right next to us,
15:29so we could get fresh bread right away.
15:33It was an atmosphere that we asked for a little from the back.
15:37Around 1932, when dry bread was the mainstream,
15:42the brick house developed raw bread.
15:46After that, we used raw bread to make fried shrimp,
15:50minced meat katsu, and fried oysters,
15:53which became the specialty of the shop.
15:58In addition, fried food is famous,
16:01and shredded cabbage is also said to be the original.
16:05Basically, French food is vegetables,
16:09but it is difficult to make it than when there were no people during the Sino-Japanese War.
16:15At first, we tried to make it by ourselves,
16:18but it seemed to be a little rough,
16:21so we gradually cut it into thin slices,
16:24and the shredded cabbage was added to the fried food.
16:28The lack of people during the war created the current standard.
16:33And?
16:34Omurice.
16:37I wanted to eat omurice.
16:41Omurice is also said to be the origin of the brick house.
16:46In 1833, when Mr. Cook was practicing omurice,
16:51he said,
16:54he would eat it himself anyway,
16:57so he mixed rice and beaten eggs to bake it.
17:00Omurice seems to have started with this type first.
17:04After that, based on this,
17:07chefs from Ginza restaurants gathered
17:10and made omurice wrapped in eggs.
17:14This is one theory.
17:16There are many other theories, such as the one in Osaka,
17:20but the rice omelette of the brick house was a revelation.
17:38Nihonbashi, the starting point of Gokaido
17:44The most famous town is...
17:49Nihonbashi, the starting point of Gokaido.
17:52Many travelers have come here,
17:55and it has flourished as a commercial town in Edo period.
17:59There are many original things in Nihonbashi.
18:04Yamamoto Noriken, which was established in 1903,
18:09was the first Japanese drive-thru shop.
18:13Of course, the products were made of nori.
18:16The original flavoring nori was also made by Yamamoto Noriken.
18:20In 1902, a revolution occurred in breakfast.
18:26And Katsuo-bushi Ninben,
18:29which brought innovation to breakfast,
18:33was released in Showa 44.
18:36It was a fresh pack of Katsuo-bushi,
18:39and it became a favorite of the housewives who made Katsuo-bushi every morning.
18:44In addition, there are many original flavors in Nihonbashi area,
18:49such as Tamahide, which is known as the origin of Oyakodon.
18:55No. 1 Nihonbashi
19:00Yoshino Sushi, which was established in Meiji 12.
19:05Sushi was a fast food in Edo period,
19:08so it is the motto of the shop to eat freely.
19:15No. 5 is a classic rice ball called Hontegaeshi.
19:21It is said to be an illusionary technique
19:24because many sushi craftsmen are holding it in this short form.
19:30Edogae-sushi, which has a beautiful shape,
19:33and Akazu-no-sume-shi, which does not use sugar, are also traditional.
19:39This is the original flavor.
19:43This is a rice ball called Toro of Tuna.
19:47In the past, Toro, which was almost discarded,
19:50was offered as a snack for the first time when it was the second generation.
19:56At that time, the second generation of our shop talked to the customer
20:00about whether there was a good name for it,
20:05and he said,
20:08I think Toro is good.
20:11Toro is good.
20:14It is quite simple.
20:16Toro.
20:18The rice ball of Toro, which has developed refrigeration technology and has become commonplace now,
20:24and the No. 4 butter of rice ball sushi were grown in Nihonbashi.
20:30In addition, in Nihonbashi,
20:33Mitsuko-shi, which was the first department store in Japan in 1937,
20:38began as a go-fukuten.
20:42The main building is an important cultural property designated by the country.
20:48This is the original flavor.
20:52It is in the cafe and restaurant landmark on the 5th floor of the new building.
20:57This is a child's meal.
20:59That is the so-called child's lunch.
21:02In the 5th year of the Showa era, the chef of the time proposed it with a certain thought.
21:09In the previous year, there was a world war, and it was very dark,
21:14so I heard that Mr. Ando's feeling that he would like children to have a meal in a fun mood.
21:22What Chef Taro Ando wanted was the smile of children.
21:28He put the menu that children like on a plate.
21:33And because Chef Ando liked mountain climbing,
21:37the ketchup rice was shaped like Mt. Fuji and a flag was put on the top.
21:45The kindness of the chef is still alive in the age of Reiwa.
21:50Thank you very much.
21:53I went to a department store and ate clothes of a foreign country.
22:00There was a flag, and I often took it home.
22:04I understand.
22:05Even if I go home, I don't use it.
22:09What should I do with this?
22:11It's like a child's lunch.
22:14Next time, Inokashiraseru.
22:17Komaba in front of the lighthouse.
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