たくなる 2024年11月23日 山口市・萩市のご当地グルメ食べ尽くしツアー／今週のイチ麺～隠れ家店の絶品麺～
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TVTranscript
00:00This week's topic is what you want to eat!
00:04Parachute Squad and Blue River, who are known for their delicious food,
00:10will show you their favorite ramen dishes.
00:17This week's topic is hidden gems.
00:21I want to know.
00:23You know, restaurants in the countryside, or the mountains.
00:29They're definitely delicious because it's done in those places.
00:33I don't want to tell you about it, but we're going to a place where you can be a ninja.
00:36Yeah, that's right.
00:38What is the hidden gem that the four of them are so obsessed with being ninjas?
00:43I'm doing it proudly.
00:45First, let's start with Aoi.
00:47Here it is.
00:48Ramen Dokoro 08.
00:50It's a pork bone ramen restaurant run by Michelin chef.
00:55It's located in the mountains of Aburayama.
00:58It's a pork bone ramen restaurant run by the owner of the two Michelin stars, Aburayama Sanso.
01:05It's a legend.
01:06It's a legend.
01:07I think this is the ultimate ramen.
01:10They use pork bones from head to toe for more than 20 hours.
01:16But it's light.
01:18But it's also rich.
01:20Kano-chan, please.
01:21Here it is.
01:22Ton.
01:23It's a hidden gem in the residential area.
01:25It's a soba with grated ingredients.
01:29It's located in a complete residential area in Mitoma, Higashi-ku, Fukuoka City.
01:33They remodeled a part of the house and opened it as a cafe with soba.
01:38It's like they're doing it at home.
01:39It's a hidden gem.
01:40It's a hidden gem.
01:41It's handmade soba.
01:43It's made by hand at a soba shop.
01:47Saito-san, please.
01:48Ta-da.
01:49Mogura called me.
01:51It's a soba with Japanese-style soup.
01:55It's a famous restaurant.
01:57It's famous.
01:58It's famous.
01:59It's a famous restaurant, so it's not a hidden gem.
02:02But it's a hidden gem.
02:03That's right.
02:04It's dark.
02:05It's dark.
02:06It's an old story.
02:07It's an old story.
02:10The menu is Mogure Ramen.
02:12It's a ramen with Japanese-style soup and sliced radish.
02:16It's perfect to eat after drinking.
02:18It's a ramen with a gentle taste.
02:22I'll go.
02:23It's a soup.
02:24It's a Japanese-style soup.
02:27It's a spicy noodles with seafood soup.
02:30The name is a soup.
02:32Is that the name of the restaurant?
02:33That's right.
02:35It's in Ropponmatsu.
02:37It's a room in a normal apartment.
02:40It's a hidden gem.
02:41It's a soup made from mackerel and horse mackerel.
02:45It's a spicy noodles.
02:46It says it's spicy.
02:47This chili oil is also special.
02:50It's a homemade chili oil.
02:52Do you like spicy noodles?
02:53I like spicy noodles.
02:54I'll have a spicy noodles.
02:55I like spicy noodles.
02:56I'll have a spicy noodles.
02:57I'll have a spicy noodles.
02:58It's a noodle.
03:00All the restaurants are attractive,
03:02but only one can be visited by four people.
03:05The game to decide the destination of the restaurant is from these three.
03:09This time, the order is the best choice.
03:12I haven't won recently.
03:14That's right.
03:15The winner is...
03:16Intro!
03:18Intro is here.
03:20The game is to answer the artist's name of Fukuoka.
03:28I'll go.
03:36It's fast.
03:37It's fast.
03:39It's fast.
03:44I couldn't hear it.
03:45It was too late to get used to it.
03:47I thought it had been playing for a while.
03:49I could hear it from the room next door.
03:51It's a karaoke song.
03:52They are claiming to the staff,
03:55but let's listen to it again with a higher volume.
04:06It's good.
04:08It's good.
04:09It's a good song.
04:11These three are noisy.
04:13We're betting on this.
04:14What is the answer of Yano?
04:17I know.
04:18Are you sure?
04:19I know the answer.
04:21It's Seasons.
04:23Correct.
04:24It's fast.
04:25It's fast.
04:26Is there a girlfriend of a gyaru?
04:28He is a man.
04:29He is a man.
04:30He is a man.
04:31He is a man.
04:32He is a man.
04:33He was riding a wagon.
04:34A wagon?
04:35He was riding a wagon.
04:38He smelled coconut.
04:39He smelled coconut.
04:41He was a man.
04:42He was a man.
04:43He was a man.
04:44He was a man.
04:45The answer is
04:46the third millionth single of Ayumi Hamasaki,
04:49the legendary singer from Fukuoka.
04:52It's Seasons.
04:53Ayu's favorite song.
04:54She sings this song.
04:55She sings this song.
04:56I didn't know Ayu.
04:58I didn't know her.
04:59The rumor that Yano was a gyaru is rising.
05:01No.
05:02Why is this person?
05:03Let's check the intro together.
05:06Can I listen to the whole song?
05:08I know the chorus.
05:09I think it's a planetarium.
05:13I don't know this.
05:14You haven't noticed yet?
05:15I don't know.
05:16How is it?
05:17I know this.
05:18I know this.
05:19I know this.
05:20I know this.
05:21I know this.
05:22I know this.
05:23Gyaru?
05:24Gyaru?
05:25He is a gyaru.
05:26When Seasons was released,
05:28I worked at a rental video shop.
05:31I listened to this song all the time.
05:34I worked there for 8 hours.
05:35I listened to this song 8 times.
05:37It's a priority.
05:38I listened to this song for 8 hours.
05:39This time, I won the intro.
05:42Thank you very much.
05:44Thank you very much.
05:46Unfortunately,
05:47we will introduce the information of the shop that the four of us couldn't visit this time.
05:53First of all, Aoki Ichiyoshi.
05:54A popular restaurant in the mountains.
05:56Michelin chef's pork bone ramen.
06:00It takes 30 minutes by car from Tenjin.
06:03When you go up one of the roads leading to Aburayama,
06:06you will see Aburayama Sanso, a Fugu restaurant with two Michelin stars.
06:11I'm worried even if I turn on the navigation.
06:12I don't know.
06:13Aoki Ichiyoshi's hidden shop, Ramen Dokoro 08,
06:15is located inside the restaurant.
06:21This time, we will introduce the ultimate pork bone ramen
06:24made by Watanabe, the chef of Aburayama Sanso.
06:28It's very thick.
06:31The soup is made by boiling the pork bones from head to toe for more than 20 hours.
06:39The soup is full of the umami and sweetness of pork bone.
06:43When you pour the soup into a bowl with soy sauce-based seaweed,
06:47you can also add thin straight noodles.
06:50It's good.
06:51Look at this. It's simple.
06:53If you put green onions and kikurage on the tenderly cooked pork bone,
07:01the refined taste of pork bone noodles will be completed.
07:04It looks delicious.
07:05You didn't do anything extra.
07:07The strong umami and mild aftertaste
07:10are produced from the carefully boiled soup.
07:13Only the pork bone is left.
07:14It's too short.
07:15This is the ultimate ramen.
07:22Next, let's go to Kawahara Ichiyoshi.
07:24It's a hidden specialty of the residential area.
07:26It's Oroshi-Bukkake Soba made with fresh ingredients.
07:30In the rustic residential area of Higashi-ku, Fukuoka prefecture,
07:33there is Kawahara Ichiyoshi's soba cafe, Toon.
07:37It's stylish.
07:38The owner remodeled the house himself.
07:41It's a stylish space.
07:45It's Oroshi-Soba made with fresh ingredients.
07:50The soba is carefully made by hand.
07:54This is Nagano Prefecture's soba called Soba-ko.
08:01Boil it and cool it in cold water.
08:03Then it will be glossy and beautiful.
08:06It looks delicious.
08:08It's a high-quality grilled seaweed from Ariake Sea.
08:11It's Katsuo-bushi from Makurazaki.
08:14It's a moist bushi.
08:16It's done when you put seven kinds of ingredients, such as grated raw wasabi.
08:20This is delicious.
08:22Kyushu's strong sweetness
08:25and Shikoku's soy sauce, which is characterized by spiciness,
08:28are blended in a unique way.
08:30It's rich in flavor.
08:34It's delicious.
08:36It's a luxurious soba.
08:37It's a high-flavored soba.
08:39It's a perfect harmony.
08:41Please try it.
08:44Next is Saito Ichiyoshi.
08:46It's a Japanese-style tonkotsu with soboro and daikon radish.
08:51It's located in Taisho-dori, Chuo-ku, Fukuoka City.
08:55When you go further down the street,
08:58you'll see a hidden izakaya.
09:00It's called Moguraga-ore.
09:02The interior of the restaurant is retro.
09:04It's the same as the name of the restaurant.
09:06It's the first time I've had a drink in a restaurant with a strong taste.
09:09It's even darker.
09:11It's easy to eat even after drinking.
09:14It's characterized by a light soup.
09:19The noodles are moist and chewy.
09:24And the biggest feature is the Japanese-style daikon radish.
09:29It's like char-siu.
09:31It's topped with pork and chicken soboro.
09:36It's an invention.
09:37If you add green onions and white leeks,
09:40it becomes Mogu-ore Ramen, the signature dish of the restaurant.
09:44It's like a Japanese dish.
09:46The tonkotsu soup is perfect for the end.
09:49It has a deep taste, but it's refreshing.
09:53It's full of gentle umami.
09:55You can only taste it here.
09:57Let's have a drink.
09:59It's good.
10:01Four people came here to find Ichiyoshi noodles.
10:05It's a Chinese restaurant.
10:07The restaurant we're going to is a real hide-and-seek.
10:11You won't know if you come here normally.
10:14I want to go to a place with a lot of attractions.
10:17If it's a town, I want to go to Yodaremono.
10:19There is a building of this restaurant.
10:23Is it in the company?
10:25No.
10:27It's not a Chinese restaurant.
10:30This is it.
10:32Takahashi Ryo.
10:34There is a restaurant in this building.
10:36It's a hide-and-seek.
10:38It's a normal apartment, but there's a restaurant in it.
10:41Let's go.
10:44The restaurant we're going to is a hide-and-seek.
10:48It's a restaurant that opened this year.
10:51It's a Chinese restaurant.
10:54There's a sign on the door.
10:57Look at this.
11:00You can't imagine what it looks like.
11:03It's amazing.
11:06This is a cafe.
11:08Nice to meet you.
11:11It's nice.
11:13When I came in, I smelled the soup stock.
11:17What is it today?
11:19It's Tantanmen.
11:21It's a hide-and-seek.
11:23The name of the soup stock is unique.
11:27Why is the name of the soup stock?
11:29It's Tantanmen.
11:31It's not soup, it's soup stock.
11:33It's soup stock.
11:35Mr. Kobayashi is an angel.
11:37He runs a Japanese-style izakaya.
11:41He runs an izakaya.
11:43In this hidden soup stock, you can enjoy Tantanmen with Japanese-style soup stock.
11:51I'm surprised.
11:53It's really soup stock.
11:55Aoi, it's a good reaction.
11:57I want to eat Tantanmen with Japanese-style soup stock.
12:05This week, we will eat Tantanmen with Japanese-style soup stock.
12:11We will eat Tantanmen with Japanese-style soup stock.
12:24It looks delicious.
12:27This is a special sauce with ground sesame seeds, soy sauce, and miso.
12:31This is chopped green onion.
12:34This is Japanese-style soup stock.
12:38This soup stock uses bonito, horse mackerel, and mackerel.
12:45This soup stock goes well with medium-thick noodles.
12:51This is sweet and spicy pork mince.
12:53This is a fragrant fish powder.
12:55This is cherry shrimp and nuts.
12:58This is homemade chili oil.
13:03This is a lot of chili oil.
13:05This is Tantanmen with Japanese-style soup stock and sesame seeds.
13:14This is amazing.
13:16When I was mixing this, I smelled sesame seeds.
13:20But when I drank this, I smelled soup stock.
13:23I was surprised.
13:25This is really soup stock.
13:27Aoi, it's a good reaction.
13:31This is good.
13:33This is a vacuum.
13:35The noodles are delicious.
13:37Tantanmen is an image of Chinese noodles.
13:40This noodles go well with soup stock.
13:44This soup stock has a good spiciness.
13:48This soup stock is similar to sesame seeds.
13:53It says this is good.
13:56The squid shop is also doing this.
13:58I can see the time of the clock.
14:07This is delicious.
14:09This has a good flavor.
14:11I can feel the flavor at first.
14:13This is the spiciness of chili oil.
14:20This is delicious.
14:22This is the opposite.
14:25That's right.
14:27What is the opposite?
14:29I heard the sound before I spoke.
14:32This is delicious.
14:34I can feel the flavor of the soup stock at first.
14:37I can feel the spiciness of the soup stock again.
14:40This is a soup stock sandwich.
14:42This is a fusion of Chinese and Japanese.
14:46There is this in front of you.
14:50What is this?
14:52This is vinegar.
14:54This makes the noodles more delicious.
15:00This is delicious.
15:02This has a good flavor.
15:04This is good.
15:06This is like Tantanmen.
15:08This is a gentle vinegar.
15:10This is not a strong vinegar.
15:12This is not the end.
15:17I have good news.
15:19I have rice.
15:22I have rice.
15:25This is a good match.
15:27This is a good match.
15:29I have rice and Ontama.
15:32This is a good match.
15:34Ontama is the best.
15:36This is like Tantanmen.
15:38This is 200 yen.
15:48This is delicious.
15:55This is one noodle.
15:57The soup stock is soaked in the rice.
16:00There are some ingredients left.
16:02There is also a spicy part.
16:05He talks a lot.
16:08This is delicious.
16:10This is delicious.
16:12The soup stock is soaked in the rice.
16:14This is a good match.
16:16Ontama is doing a good job.
16:18This is a mild taste.
16:20This is a good taste.
16:24This is good for lunch.
16:26This is like a hideout and an attraction.
16:28That's right.
16:30This is close to my house.
16:34This is amazing.
16:36This is amazing.
16:39Fukuoka Oyakudasujohobara Station.
16:41I'm Takunaru.
16:43Koyuki is off today.
16:45Hikaru Mama is in the studio.
16:47Hikaru Mama, please.
16:50We played against each other.
16:52Don't make a big complaint.
16:56You have a lot of complaints.
16:58I played with a small sound in the intro quiz.
17:02Even if it was a big sound, I didn't know.
17:06I have never been to karaoke with a woman who sings IU.
17:11The winning rate of the intro quiz is high.
17:13That's right.
17:15Last time, I didn't look down on you.
17:18This time, the band was very good.
17:20Thank you very much.
17:23People change in the intro quiz.
17:25People change when they drive.
17:27People change when they drink alcohol.
17:29This is the first time I've been interviewed.
17:35Hikaru Mama will tell us the next story.
17:39I went to a popular tourist area.
17:44I ate a lot of gourmet food.
17:47I ate a lot of gourmet food.
17:50Don't lie.
17:52You ate a lot of gourmet food.
17:54You ate a lot of gourmet food.
17:56I ate a lot of gourmet food.
17:58I ate a lot of gourmet food.
18:00I ate a lot of gourmet food.
18:02I ate a lot of gourmet food.
18:04It's past 10 o'clock in the morning.
18:06Koyuki and Hikaru Mama arrived at the Joka-machi area in Hagi City, Yamaguchi Prefecture.
18:14We came to Yamaguchi Prefecture.
18:16We came to Yamaguchi Prefecture.
18:19What do you think of Yamaguchi Prefecture?
18:21It's because it's close to Shimonoseki Prefecture.
18:23It's because it's close to Shimonoseki Prefecture.
18:25It's my first time visiting Hagi City.
18:29I'm looking forward to my first visit.
18:31I'm looking forward to my first visit.
18:37The two people handed over the flips.
18:39The two people handed over the flips.
18:45I'm in trouble.
18:47Why?
18:48I've done this before in Miyazaki.
18:51That's right!
18:54That's right!
18:55This is the second episode of the gourmet food tour
18:59that Nakagami and Koiki did in Miyazaki!
19:04This time, Yamaguchi City and Hagi City will be able to enjoy
19:08eight gourmet foods!
19:11The rules are the same as last time.
19:13We'll ask the locals for their recommendations
19:16and they'll complete the eight gourmet foods!
19:20They'll also interview the locals
19:24and if they can finish all of them by 4 p.m. on the second day,
19:27they'll clear the mission!
19:30If they don't clear the mission,
19:32there will be a harsh punishment waiting for them!
19:36I don't know what bari soba is.
19:37I know what kawara soba is.
19:39I'm sorry.
19:40I can't think of anything.
19:42What's chicken chicken gobo?
19:44Toritori gobo?
19:45I don't know how to read this.
19:47Miran-gyu?
19:48Miran-gyu.
19:49I'm listening.
19:50I want to eat morning udon.
19:52I want to eat it in the morning.
19:54Me, too.
19:55I don't know what morning udon is.
19:58I don't know what kintaro is.
20:00Is kintaro a candy?
20:01Also, depending on the food,
20:03you can only eat it in Yamaguchi.
20:05You can only eat it in Hagi.
20:07Which one is Yamaguchi and which one is Hagi?
20:10What?
20:11Is that what you want to say?
20:13You have to eat it in Hagi today.
20:16You have to eat it in Yamaguchi tomorrow.
20:19It won't end if you eat it one by one.
20:21No, it won't.
20:22I don't know if I have to eat morning udon in the morning.
20:26I don't know.
20:27It might be in Yamaguchi.
20:29They are worried about the mysterious food,
20:32but they ask for information.
20:37Do you know what morning udon is?
20:39Do you eat it in the morning?
20:43What?
20:46Don Don?
20:47I'm sorry to say this, but I don't know.
20:50What is the characteristic of Don Don in the morning udon?
20:53What kind of restaurant is it?
20:55If you order it, you can eat it right away.
20:57You can eat it right away?
20:59It's fast.
21:00Wait a minute.
21:01Anyway, it's fast.
21:02They get the information in the first group.
21:07It's 10.50 a.m.
21:09They arrive at Don Don that they were told about.
21:12Is this Gotoji chain?
21:13Mom, it's already written.
21:15It's morning udon.
21:17Until 11 a.m.?
21:18Oh, no.
21:20They are in a hurry to go to the interview.
21:24What is the result?
21:27Oh, no.
21:28What's wrong?
21:29Oh, no.
21:30I got an OK, but...
21:32Six minutes left.
21:33Six minutes left.
21:35Six minutes left.
21:36It was dangerous.
21:37The restaurant that they interviewed is Don Don, which is famous in Yamaguchi Prefecture.
21:44Don Don is a popular udon chain that opens 38 shops around China.
21:52Do you open until 11 a.m.?
21:54Yes.
21:55What time do you close?
21:57We close at 11 a.m.
21:59We close at 11 a.m.
22:02Oh, I see.
22:03Morning udon is cheaper than normal udon, right?
22:07Yes, it is.
22:08Morning udon started with the desire to attract customers in the morning.
22:14Many customers come every morning because they can eat udon at a good price.
22:21May I?
22:22Yes, please.
22:23May I sit here?
22:24Yes, please.
22:25Right away?
22:26Yes, please.
22:27Oh, that's good.
22:28They are in a hurry.
22:29They are in a hurry, aren't they?
22:30We close at 11 a.m.
22:32What?
22:33Wait a minute.
22:34It takes 5 seconds to get to the table.
22:36Wait a minute.
22:37That's fast.
22:38After that, they serve udon almost at the same time as getting to the table.
22:43The secret of Don Don, a popular udon chain in Yamaguchi Prefecture, is revealed.
22:47The secret of Don Don, a popular udon chain in Yamaguchi Prefecture, is revealed.
23:02The secret of Don Don, a popular udon chain in Yamaguchi Prefecture, is revealed.
23:08May I sit here?
23:09Yes, please.
23:10Right away?
23:11Yes, please.
23:13Oh, that's good.
23:14They are in a hurry.
23:15They are in a hurry, aren't they?
23:16We close at 11 a.m.
23:17What?
23:18They are in a hurry.
23:19Wait a minute.
23:20It takes 5 seconds to get to the table.
23:22Wait a minute.
23:23Wait a minute.
23:24Is it always this fast?
23:26Yes.
23:27Wait a minute.
23:28What time was it?
23:29No, it was about 5 seconds.
23:30Wait a minute.
23:31I got up as soon as I sat down.
23:32It's a real time.
23:33I got up as soon as I sat down.
23:34It's much faster than I imagined.
23:36I'm panicking now.
23:37I don't know what's going on.
23:38I don't know what's going on.
23:39The secret of Don Don, a popular udon chain in Yamaguchi Prefecture, is revealed.
23:40The secret of Don Don, a popular udon chain in Yamaguchi Prefecture, is revealed.
23:41You can enjoy Don Don, which can be only found in Yamaguchi Prefecture, at Don Don Morning restaurant which is worth $5.
23:43This is very simple.
23:45It's a fast-serving udon but it's even more reasonable to cook at the same time.
23:52This means that it's 15 minutes until the soup is boiling.
23:55This is a soft-boiled udon.
23:56Wow, is it that slow?
23:57Yes, it is.
23:58They serve the boiled udon with 3 different kamas which are set aside for the boiling time.
24:00They serve the boiled udon with 3 different kamas which are set aside for the boiling time.
24:02Oh, I see.
24:03That means they always serve the boiled udon with a new pot.
24:04That means they always serve the boiled udon with a new pot.
24:05It's a popular restaurant
24:07Once the order is placed, pull up the noodles
24:09and quickly pass it to the person in charge of serving
24:11Wow, amazing!
24:13Place the meat on top of the noodles
24:15and pour in the hot soup
24:17and it's done in just 11 seconds
24:19Amazing!
24:21It's easy to get distracted by the speed
24:23but the most important thing is the taste
24:25Itadakimasu
24:29Wow!
24:31It's so good!
24:33The soup is sweet
24:35and the flavor is amazing
24:37It's perfect for breakfast
24:43How is it?
24:45I can't get enough of it
24:47It's so good
24:51Yum!
24:53The noodles are chewy
24:55and elastic
24:57and bouncy
24:59Yum!
25:01Let's talk to the owner
25:03who used to work in the kitchen
25:05The owner?
25:07The goal is to serve it
25:09as soon as it's served
25:11That's the goal
25:13Isn't there a time when you can't keep up?
25:15I can't keep up
25:17I can't keep up
25:19I can't keep up
25:21I can't keep up
25:23He can't keep up
25:25He can't keep up
25:27He can't keep up
25:29Do you know anything
25:31about this place?
25:33I know a place called
25:35Kenran-gyu
25:37Is it called Kenran-gyu?
25:39Yes
25:41Can you tell me where you can eat
25:43Kenran-gyu?
25:45Midoriya Farm
25:47Midoriya Farm
25:49Midoriya Farm
25:51Midoriya Farm
25:53Midoriya Farm
25:55Midoriya Farm
25:57Midoriya Farm
25:59Midoriya Farm
26:01Midoriya Farm
26:03Midoriya Farm
26:05Midoriya Farm
26:07Midoriya Farm
26:09Midoriya Farm
26:11Midoriya Farm
26:15She hasn't seen them
26:17You still can move
26:19What do you eat?
26:21Whai?
26:23They're preparing
26:25I
26:55There's a sense of security.
26:57I have a suggestion.
26:58What is it?
26:59Why don't you come back here at 5pm and go somewhere else in the meantime?
27:02That's great.
27:05The two people who made an appointment to interview at 5pm
27:08decided to ask for new information.
27:12Are you from Hagi?
27:13No, I'm from Yamaguchi.
27:15Oh, that's great!
27:18The big chance to hear Yamaguchi's gourmet food has arrived!
27:23Do you know anything?
27:25Chicken Chicken Gobo
27:27Wait a minute!
27:28It's here!
27:29It's here!
27:30It's here!
27:31Do you know Chicken Chicken Gobo?
27:33It was served at school lunch.
27:35At school lunch?
27:36It was often served at school lunch.
27:38Chicken Chicken Gobo?
27:39So, Chicken Chicken Gobo was served at Yamaguchi's school lunch.
27:44I think everyone knows about it.
27:47So, you're from Yamaguchi.
27:49Do you know anything about Hagi?
27:51I'm from Hagi.
27:52Do you know Natsumikan?
27:54It's everywhere.
27:55It's everywhere?
27:56It's planted?
27:57Yes.
27:59Let's ask other people.
28:02It's only in Natsumikan.
28:03It's only in Natsumikan?
28:05What else is there?
28:07What's that?
28:08That's Natsumikan.
28:09That's Natsumikan?
28:10So, it's getting more and more yellow?
28:12It bloomed in May.
28:14It's this big now.
28:16Natsumikan has flourished in Hagi since the Meiji era.
28:20Natsumikan flowers bloom every year from early to mid-May.
28:25It beautifully colors the town of Hagi.
28:28However, it hasn't fully ripened yet.
28:32So, there's nothing to eat.
28:35So, it has to be processed.
28:36So, it has to be processed.
28:38Let's ask the man at the souvenir shop.
28:42Is he a shopper?
28:43Natsumikan hasn't ripened yet.
28:46So, there's nothing to eat.
28:48That's right.
28:49Is there a way to eat it?
28:52There's a famous shop called Mizukuni Honten in Hagi.
28:56Really?
28:57Is there a connection?
28:59Let me make a phone call.
29:01Is that okay?
29:02Thank you so much.
29:03You're welcome.
29:04I'm sorry.
29:06Mizukuni Honten.
29:07Father.
29:08Father.
29:11He made a phone call to the shopkeeper.
29:13He's going to interview the shopkeeper.
29:16Thank you very much.
29:19Koyuki and Hikarumama came to Mizukuni Honten, which was established in 1858.
29:26It specializes in Hagi's specialty, Natsumikan.
29:32If we eat Natsumikan, it's clear.
29:34Is there anything we can eat here?
29:37This is the snack.
29:40It's called Hagi no Kaori.
29:41It's a snack of Natsumikan's skin.
29:43It looks delicious.
29:44It's called Aogiri, which is seasonal.
29:47This will turn yellow in December and become Natsumikan.
29:52It's a child of Natsumikan.
29:54There are two or three slices of the upper and lower part of it.
30:00It's a snack soaked in honey.
30:05The scent is good.
30:07Is the skin so delicious?
30:09The acidity of the fruit has a subtle scent.
30:13If you bite into it, you can feel it.
30:15You can feel the blue smell of the skin.
30:18I didn't know that.
30:20That's what makes this snack so delicious.
30:24This is a snack made with matured Natsumikan's skin.
30:36This is soft.
30:39The texture is similar to the skin.
30:44It's sweet.
30:46It doesn't feel like I'm eating Natsumikan's skin.
30:51It's really delicious.
30:53Marmalade made with Natsumikan and Natsumikan maruzuke are also popular.
31:02It's like Pac-Man.
31:04We cleared the second snack, Natsumikan.
31:09The time is 2 p.m.
31:11Let's go back to the place and ask more questions.
31:14I'm looking for something around here.
31:18Do you know anything?
31:20There is a place called Hagi-C Mart.
31:22Hagi-C Mart?
31:24It's like a family mart.
31:28There is a place called Kintaro.
31:33Here?
31:35There is a place called Kintaro at Hagi-C Mart?
31:38I know Kintaro.
31:40Do you know Kintaro?
31:43Everyone knows him.
31:45I've known him since I was a child.
31:48I've known him since I was a child.
31:51What is it?
31:53What is it?
31:55After this, two people are looking for Kintaro.
32:05It's 2 p.m.
32:07They are looking for Kintaro at Hagi-C Mart.
32:12I thought it was Hagi-C Mart.
32:14What is it?
32:16I found it.
32:18Kintaro.
32:20Kintaro?
32:22They found the word Kintaro.
32:26Koyuki went to the store to ask for an interview.
32:30Mr. Ishinte.
32:32It's 2 p.m.
32:34Can't we eat?
32:36They can't give up.
32:38They are looking for Kintaro at another store.
32:41Is there Kintaro in this store?
32:44No.
32:46What is Kintaro?
32:48I'll ask you honestly.
32:50Is there Kintaro in this store?
32:52It's our store.
32:54Kintaro is here.
32:56Kintaro is not here.
32:58Kintaro is not here.
33:00Ask Kaori.
33:02Kaori.
33:04Two people are looking for Kintaro.
33:06Kaori left the last hope to Kaori.
33:09What is it?
33:11Please, Kaori.
33:13It's one.
33:15If it's Kintaro, it's one.
33:19Thank you very much.
33:21Can I have it?
33:23Can I have it?
33:25Of course.
33:27Kintaro is here.
33:29They came to Gangan.
33:31Gangan is a seafood restaurant in Hagi.
33:33There is a culture of giving back.
33:35It's a restaurant where you can eat fresh seafood.
33:39Kintaro is the last one.
33:41I'm glad.
33:43What is Kintaro?
33:45It's Kintaro.
33:48It looks like a burdock.
33:50It's a fish.
33:52The skin is red.
33:54It's a fish.
33:56Kintaro is a small red fish called Himeji.
34:02I don't know.
34:04It's also called an old man.
34:06For some reason, Hagi has been friendly with Kintaro.
34:11The reason is unknown.
34:13It's unknown and scary.
34:15From November to March is the season.
34:17It is characterized by a rich and sweet white meat.
34:21It is a fish that lives all over the country.
34:24Hagi has a large amount of fish.
34:27It is a familiar ingredient that is lined up on the dining table of ordinary households.
34:32I don't know.
34:33Finally, I met Kintaro.
34:35This time, I will eat it with tempura.
34:39I will eat Kintaro.
34:46The meat is soft.
34:48It's a white meat, so it's light.
34:52There is a little fat on the skin.
34:54It smells good.
34:56It smells like fish.
34:58It looks delicious.
35:00I will come to see Kintaro again in private.
35:03I'm looking forward to it.
35:05I ate the last Kintaro.
35:07I ate the third local dish.
35:10Next, I went to a restaurant that I promised.
35:14I will report from here.
35:17While you were in Apodori, I got a lot of information.
35:22Barisoba is very famous in Yamaguchi City.
35:26Where can I eat this barisoba?
35:28It is at the end of the shopping street in the city.
35:31This is barisoba.
35:32This is Yamaguchi.
35:33I want to go to Yamaguchi only if these two are Hagi.
35:38That's right.
35:39I have a strategy.
35:41I eat this.
35:42I go to Yamaguchi City early.
35:45I don't know what kind of restaurant this is.
35:49I go to a restaurant the day before.
35:52I put on an eye patch.
35:54Do you go to Apodori?
35:56I go home early and drink a toast.
35:58Do you drink a toast?
35:59There is also a pattern.
36:00That's right.
36:01It's past four in the afternoon.
36:04I arrived at a Kennan beef restaurant.
36:08MUCHI-CHAN.
36:09You are five minutes late.
36:13I'm sorry I made you wait.
36:14You are kind.
36:15MAMATO MUCHI-CHAN.
36:19They visited KENRAN, an Amiyaki restaurant.
36:22KENRAN.
36:24This is a restaurant where you can enjoy fresh meat from the farm.
36:30I'm sorry I made you wait.
36:33This is the recommended potenmori.
36:35Is this potenmori?
36:37This is very big.
36:40KENRAN beef is a rare Japanese beef designated as a national natural monument in Hagi.
36:45MISHIMAUSHI was raised.
36:49MISHIMAUSHI and Holstein from the Netherlands were mixed.
36:53KENRAN beef was named after them.
36:58It looks delicious.
36:59KENRAN beef is a brand beef that is proud of its rich umami, richness, and aroma.
37:06First of all, I eat rib roast, which has a perfect balance of red meat and fatty meat.
37:15This is delicious.
37:17You can eat it without sauce.
37:19However, if you eat it without sauce, you can enjoy the taste of grilled meat.
37:22This has a lot of fat.
37:25However, the aftertaste is refreshing.
37:28That's why I want to eat it with sauce.
37:32This is the last rib roast.
37:34I eat it with sauce.
37:39This is very soft.
37:40This is very soft.
37:42This is delicious.
37:44This is very soft.
37:47This is very light.
37:49However, the umami of this meat is amazing.
37:53This was delicious.
37:55KENRAN beef is the best.
37:57I already remember KENRAN beef.
37:59They cleared the fourth gourmet food in Hagi.
38:03Two of the remaining four gourmets are Yamaguchi city gourmets.
38:08They want to get two more information.
38:11Is NAMAUIRO famous in Hagi?
38:15Is it famous in Yamaguchi city?
38:17I don't think it's famous in Hagi.
38:22I have already won.
38:25I don't have to eat lunch tomorrow.
38:27I don't have to eat lunch at 4 o'clock.
38:30The remaining two gourmets went to Yamaguchi city for about an hour.
38:38They arrived at the shopping street near the Yamaguchi city office at 6.30 p.m.
38:43Do you have time?
38:45I'm looking for BARISOBA.
38:47I'm looking for BARISOBA.
38:49This is BARISOBA.
38:51This is B-9.
38:55It's a little further from here.
38:57Do you have it?
38:59They were so kind to us.
39:02Let's go to the place where they will be shooting tomorrow.
39:09What's wrong?
39:11I'm glad I looked down.
39:15It's a popular place where you can line up from morning.
39:19We got permission to shoot at 2 p.m.
39:25I think this is the last shop.
39:29When I wake up tomorrow morning, I will interview the streetlights.
39:33We will conquer the streetlights tomorrow morning.
39:38They went to Apotori, which is a popular place for BARISOBA.
39:41The first day is over.
39:45There is a time limit on the second day.
39:50It's 9 a.m. on the second day.
39:52We will start the day with an interview at the Yamaguchi city shop.
39:57All of these are barisobas.
39:59These four are from Yamaguchi city.
40:02This is a car shrimp.
40:08Yamaguchi city is famous for car shrimp.
40:11How long does it take to cook a car shrimp?
40:13It takes about an hour.
40:16In order to gather information about other gourmets, they continue to ask questions.
40:23Which places are famous in Yamaguchi city?
40:27Doshiro and Miorido.
40:32Yamaguchi city is famous for car shrimp.
40:36Nagoya is also famous for car shrimp.
40:41Car shrimp is a type of rice cake made from rice flour.
40:44It is known as a specialty of Nagoya and Odawara.
40:47In fact, it is also popular in Yamaguchi.
40:50The ingredient is warabiko.
40:53This is amazing.
40:56This is the place.
40:58We came to Mihori-do, which was established in the second year of the Showa era.
41:02We can interview safely.
41:05This is Yamaguchi Miyage's specialty.
41:08This is a store that specializes in car shrimp.
41:12What is the difference between normal car shrimp and raw car shrimp?
41:15Raw car shrimp is freshly steamed this morning.
41:19Normal car shrimp is wrapped in a plastic bag.
41:25This is freshly made.
41:28In Mihori-do, they use rare warabiko and homemade red bean paste.
41:34This has a unique texture that reminds you of warabi mochi.
41:39I like warabi mochi.
41:41This time, I will eat the most popular car shrimp.
41:51This is really delicious.
41:55This is chewy.
41:58This is because it is raw.
42:01This is chewy and elastic.
42:05I ate raw car shrimp for the first time.
42:08This has a chewy texture and is the best.
42:11I have never eaten raw car shrimp.
42:16I feel like I have wasted my life so far.
42:21This is the first time in Yamaguchi.
42:23I'm glad I ate raw car shrimp.
42:26Thank you very much.
42:28I will eat the rest.
42:30You are elegant.
42:31I bought 20 or 30 car shrimp.
42:35I can't eat raw car shrimp.
42:38I can't eat it.
42:40I can't eat it.
42:42I am very satisfied.
42:44I spent a lot of time on elegance.
42:47I thought I would finish here by 2 o'clock.
42:50It's 10.36 now.
42:52I have to find chicken chicken gobon.
42:56I look for chicken chicken gobon.
42:59I run around Yamaguchi.
43:05I found five local dishes.
43:08I am happy.
43:10I look for a restaurant where I can eat chicken chicken gobon.
43:18This is difficult.
43:20There is no lunch here.
43:23Is there a restaurant where you can eat chicken chicken gobon?
43:28I don't think so.
43:31I found it.
43:33Is there a restaurant where you can eat chicken chicken gobon?
43:38Is it open?
43:41Hello.
43:43I found it.
43:45Why did you find it?
43:47I asked a restaurant where I can eat chicken chicken gobon.
43:52There is no restaurant here.
43:54I have to go back to BARISOBA at 2 o'clock.
43:57I look for a restaurant where I can eat chicken chicken gobon.
44:01I eat chicken chicken gobon.
44:03I eat BARISOBA.
44:05I think I can find it in 30 minutes.
44:08I eat chicken chicken gobon.
44:10I eat car shrimp.
44:12I'm sorry to bother you.
44:15I found it.
44:17I asked a restaurant where I can eat chicken chicken gobon.
44:22Is this a restaurant?
44:24I eat chicken chicken gobon.
44:26I am looking for a restaurant where I can eat chicken chicken gobon.
44:29I can eat it.
44:31Is there a restaurant where you can eat chicken chicken gobon?
44:33There is a bread shop called TOGEMARU.
44:39Is there a bread shop where you can eat chicken chicken gobon?
44:43There is a bread shop.
44:45That's great information.
44:48Thank you very much.
44:50They went to TOGEMARU.
44:56Do you have permission?
44:57I'm going to TOGEMARU.
44:59Do you have permission?
45:00I have permission.
45:01I'm scared of your face.
45:04I'm scared of your face.
45:06Hello.
45:09I'm scared.
45:12I'm scared.
45:16I can't talk to you.
45:19But I can eat chicken chicken gobon.
45:22That's great.
45:23Excuse me.
45:25Thank you very much.
45:27Can I buy it?
45:29I want to see it.
45:30Where is it?
45:32Here it is.
45:34Is this chicken chicken gobon?
45:37This is chicken chicken gobon.
45:39This is a burdock.
45:41Is this fried burdock?
45:43This is fried.
45:45This is fried chicken.
45:47This is sweet and spicy sauce.
45:49Why did you decide to put it in the bread?
45:53I thought it would be delicious.
45:57Thanks to the kind couple, they got a chicken chicken burdock sandwich.
46:02Fried chicken and burdock.
46:04Soy sauce-based sweet and spicy sauce.
46:07This is a popular product.
46:10The chicken chicken burdock was originally a school lunch in YAMAGUCHI.
46:16In order to prevent the spread of school lunch, the original recipe was used.
46:26How is it?
46:27This is sweet and spicy.
46:28This smells good.
46:30There is a lot of bread.
46:33This goes well with rice.
46:35This is delicious.
46:42This goes well with rice.
46:44The scent of burdock and sweet and spicy chicken go well together.
46:49The sweet and spicy sauce goes well with the bread.
46:54This goes well with rice.
46:56This goes well with rice.
46:58This goes well with rice.
47:00This goes well with bread.
47:02This is the first time I've seen this.
47:05This is good.
47:06They cleared the 6th dish, fried chicken and burdock.
47:11There are two dishes left.
47:13While they were running, they arrived at AIO, a famous restaurant in KURUMAEBI.
47:18Then, immediately.
47:20There was a big signboard.
47:22There was no signboard.
47:24This is AIO.
47:26This is AIO.
47:28There is a hot spring.
47:29There is a dog.
47:30There is a dog.
47:31Let's go to the interview.
47:33It's a great inn, but is it okay?
47:38It's a shrimp.
47:40It looks like a shrimp.
47:44This is AIO, the president's inn where you can see the Seto Inland Sea.
47:50It's a popular inn where you can enjoy delicious food and a spectacular natural hot spring.
47:58The president appeared here as well.
48:00They went to the restaurant together.
48:04The view of the sea is amazing.
48:08It's not the best view.
48:13It's a beautiful place.
48:17AIO in YAMAGUCHI is known as the birthplace of KURUMAEBI.
48:22Many tourists from inside and outside the prefecture come here.
48:27There is an event called EBIGARI to catch KURUMAEBI.
48:33This is one of the essential specialties of AIO.
48:38In AIO, you can enjoy a course that uses KURUMAEBI in a luxurious way.
48:43This time, we will eat KURUMAEBI in the way the president recommends.
48:53This is a great KURUMAEBI.
48:56It came out as it was.
48:58This is a KURUMAEBI that I ate for the first time.
49:03KURUMAEBI is very beautiful and big.
49:07I'm scared.
49:14This is the best way to eat KURUMAEBI.
49:18You are good at eating KURUMAEBI.
49:22This is absolutely delicious.
49:25I can't move at all.
49:29ITADAKIMASU.
49:37This is amazing.
49:41I've eaten KURUMAEBI for the first time, but it's completely different.
49:45KURUMAEBI has a good texture.
49:51The president doesn't know this.
49:55KURUMAEBI is so sweet.
49:58I was surprised at how to eat KURUMAEBI for the first time.
50:01You should definitely eat KURUMAEBI while dancing.
50:05This is the seventh KURUMAEBI.
50:07There is only one KURUMAEBI left.
50:10After this, I will eat YAMAMITSU's soul food, BARISOTA.
50:29It's 2 p.m.
50:31It's snowing and shining.
50:36What is BARISOTA?
50:42This is amazing.
50:44Is this BARISOTA?
50:46This is a large serving.
50:48This is BARISOTA.
50:51This is YAMAMITSU's soul food, BARISOTA.
50:56BARISOTA was made based on Taiwanese cuisine.
51:00BARISOTA is completely different from NAGASAKI's SARA UDON.
51:05BARISOTA is crispy.
51:07BARISOTA is made with thin noodles and tonkotsu sauce.
51:11BARISOTA is made with chicken broth.
51:15BARISOTA has a light taste.
51:18BARISOTA is made with thick noodles fried in chicken oil.
51:22BARISOTA has a good texture.
51:25BARISOTA is not thick.
51:27BARISOTA is like a soup.
51:31BARISOTA is shared by everyone.
51:35They share a large serving.
51:38I eat YAMAMITSU's BARISOTA.
51:43This is delicious.
51:46This is a good sound.
51:48This is delicious.
51:53BARISOTA is delicious.
51:55The noodles are very delicious.
51:57BARISOTA is crispy.
51:59BARISOTA is crispy when fried.
52:02BARISOTA has a strong taste when soaked in soup.
52:07BARISOTA is very delicious.
52:09BARISOTA is a little sour.
52:11BARISOTA has a strong taste.
52:14BARISOTA is a little sour.
52:22This is different from other dishes.
52:24There are many dishes I don't know.
52:27This has a good sour taste.
52:29I have decided the winner.
52:32Please enjoy the rest.
52:36This was delicious.
52:38This was the best.
52:40I wanted to see this.
52:42I won this game.
52:48Thank you YAMAGUCHI.
52:53I'm glad.
52:55I love YAMAGUCHI and HAGI.
52:58I want to come here again.
53:01I enjoyed this.
53:03This was the best.
53:04Thank you everyone.
53:06This is amazing.
53:08There are many dishes.
53:10This is a restaurant with a sense of home.
53:13This is a restaurant with a sense of home.
53:16There are many dishes I don't know.
53:19I want to eat this.
53:21Is there a penalty if you don't clear this?
53:24This is an impersonation game of a famous person from YAMAGUCHI.
53:29I'm glad I cleared this.
53:31This is an impersonation of ATSUSHI from LONDON BOOTS.
53:34This is an impersonation of HITOHIRO BOOBY.
53:36I don't know.
53:38I don't do this.
53:40This is an impersonation of YOKU HATA.
53:42I don't need this.
53:44I do this.
53:46This is an impersonation of GUITAR SAMURAI.
53:48I was big in the second half of the game.
53:51I was wondering what you were doing.
53:52You were playing with a board and a GOPRO.
53:55You looked like you didn't want to do this.
54:00You were running, but you didn't look like you wanted to do this.
54:05I wanted a little excitement.
54:07I don't do this.
54:10I'm a real fighter.
54:13I don't like this.
54:14This is not a trick.
54:17I don't do this.
54:20Next week, we will introduce the meat lunch recommended by FULL MAIN FLUENCER.
54:27On the other hand, we will introduce FUKUOKA INTRO BOOTS.
54:33Please look forward to it.