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00:00This is the first time I've been to the city.
00:02Next time, on the Atlantic Kingdom!
00:06A white building with a round head that catches your eye as you run through the city.
00:11Where is it?
00:13The palace is right in front of you.
00:15It's located between the office block of Ote-machi and the Kudanshita, where the Budokan is located.
00:21The name of the city that catches your eye is Takebashi.
00:25This is the first time I've been to the city.
00:28Then, the person who knows the city...
00:33I didn't want you to come to this city.
00:37This is the last Anaba in the city.
00:41The more you want to see the city, the more you want to see the history of Takebashi.
00:47The garden in the palace, which you can enter for free, was located in the center of Edo Castle.
00:53There were many of them.
00:56And in the garden, there was a fun gimmick of the emperor.
01:02And in the city...
01:05It was founded in 1650.
01:09The secret ingredient of the Edo Castle was for some reason Katsunose spaghetti.
01:15There was also Bakuma Tantanmen, which was loved by the merchants.
01:22In addition...
01:24To a special place that you can never enter normally.
01:29This is amazing.
01:31That's where I met the one that Japanese people must have.
01:39Takebashi is located in the north of the palace.
01:42It is located around Takebashi Station on the Tozai Line, including Chiyodaku Hitotsubashi and Kanda Nishiki-cho.
01:54Let's start with the top 20.
01:59The name Takebashi Station came from the Takebashi, which is located on the top of the palace.
02:06Currently, it is an arch bridge made of concrete.
02:10In the early days of Edo, it was called Takebashi because it was a bridge made of bamboo.
02:18And this is also in front of Takebashi Station.
02:22It is a public eastern garden where anyone can enter for free.
02:28This garden was a part of Honmaru, Ninomaru, and Sannomaru in Edo Castle.
02:37Among them, Honmaru was the center of Tokugawa Shrine.
02:42There is now a comfortable lawn spread there.
02:49Top 20. After Honmaru in Edo Castle.
02:54In the vast grounds of Honmaru, there is Omote, a place of meeting with the shogun,
03:01and Nakaoku, where the shogun lives, and Ooku.
03:08After Honmaru, you can meet the historical stage.
03:12This is Matsunoroka.
03:17Matsunoroka has a large square where important rites of the shogunate are held,
03:22and a room called Shiroshoin.
03:26That's where the Matsunoroka Ninjou Incident occurred in 1701.
03:33It was around here that Asano Takuminokami cut Kira Kozukenosuke.
03:41The address in front of Takebashi Station is Hitotsubashi in Chiyodaku.
03:46If you walk a little north from there, you will reach Kanda Nishiki-cho.
03:53Two years ago, a famous eel restaurant was opened in this corner of the office.
03:59It is also loved by the owner of the restaurant.
04:0219th place, Unagi Takeya.
04:06The owner is from Mishima, Shizuoka.
04:09He trains at a restaurant called Sakuraya.
04:12He uses a high-temperature binchotan to remove the oil from the eel.
04:21After steaming, he removes the bones.
04:26He uses the highest quality bone remover.
04:30He takes time and effort to remove the bones.
04:34If I don't remove all the bones, I don't feel good.
04:39I spend a lot of time doing it.
04:42The eel with the bones removed is very delicious.
04:49The eel with a moderate amount of sweet and spicy sauce melts in your mouth.
04:56Another popular dish is Shirayaki-jyu, which is steamed eel with the bones removed and topped with sauce.
05:07It is refreshing with soy sauce and wasabi.
05:11It is a delicacy because it is confident in Shirayaki.
05:17The Fukugo facility, which was established three years ago, is a hot topic outside the office of Kanda Nishiki-cho.
05:24The 18th place is Kanda Portoville.
05:30It is a renovation of a building that used to be a printing company.
05:34The first floor of the basement is Kanda Sauna Lab, an experimental sauna with great attention to saunas.
05:41Here you can receive a procedure called whisking, which is popular in the Baltic Mountains.
05:50You can get a relaxing effect with the leaves of white birch, which contain water.
05:56The second and third floors are the shooting studios of Hobonichi-no-Gakkou run by Mr. Shigesato Itoi.
06:04Talk shows and live streams are also held to invite famous people from all over the world.
06:12Mr. Masamori Ikeda, who runs a photo studio on the first floor, established this unique facility.
06:21Mr. Ikeda published a photo book that summarized portraits of Kanda children.
06:27Since then, he has been involved in the town building of Kanda.
06:32I had an image that Kanda people were a little difficult,
06:36but when I said that I wanted to do something like this experimentally,
06:40he said,
06:42we are a festival town, so leave it to us.
06:46I was surprised.
06:49When I get in the way of Mr. Ikeda's event,
06:52there is a tatami on the road in front of the building.
06:58This is a kind of road experiment event.
07:03On the tatami, there are calligraphy and tea parties.
07:08Everyone is having a good time.
07:11The event is irregular.
07:13I'm looking forward to the next time.
07:17Speaking of the landmark of Takebashi,
07:20the palisade building with a white lantern is the landmark.
07:26This office building, which was born in 1966,
07:30has many companies such as daily newspapers.
07:36The basement is outside the restaurant.
07:39At lunch time, not only people working in the building,
07:42office workers from all over the world also come.
07:4617th palisade building outside the restaurant.
07:50Wow, I've never been there.
07:52The popular restaurant is a Japanese restaurant run by an individual.
07:59Here is a thick cut of silver salmon.
08:04Thank you for waiting.
08:05Here is a silver salmon.
08:07Salad and two kinds of kobachi are included in the grilled salmon.
08:11It's 1,200 yen.
08:13In addition, rice and miso soup are free.
08:17I got salmon.
08:19Is that so?
08:20This is delicious.
08:23And Maruya is making a long queue.
08:29Shinbashi, where you can enjoy tonkatsu in a reasonable way, is the popular chain of the main store.
08:36The special roast cut steak with 180g of rib roast is 1,100 yen.
08:43It's cheap, isn't it?
08:44How much do you charge for this?
08:46It's cut.
08:48I'm doing this to win, so I'll do my best today as well.
08:52Good luck.
08:53It's also popular as a competitive meal to win at work.
09:00It's a power lunch for people working in Takebashi.
09:19There is a famous restaurant in Riyo in the back of the restaurant street near the Palace Side Building.
09:30I didn't know this.
09:33This is the 16th Aso Riyo store, which has been in business for more than half a century.
09:42One person who fell in love with this store is the former prime minister, Zenkō Suzuki.
09:47Zenkō-san, who was a member of the SP, was decidedly sent to the back of the room.
09:53He was a gentle man.
09:55He had a low back.
09:57He gave me his ID card and went home.
10:02He gave it to me every time.
10:04I was careful, too.
10:08The staff of the store are all veterans.
10:11All of them are in their 70s.
10:14The customers have been coming here for decades.
10:19It's been a little over 50 years.
10:21On the second floor of this building, there is a place called Eibun Mainichi.
10:26I worked part-time there when I entered university.
10:30That's how I came here.
10:34This man is also a former prime minister.
10:39He is particular about his beard.
10:41He comes here every month to get it trimmed.
10:45I see.
10:47I changed the length here and here.
10:51In summer, I cut it to 2mm.
10:53In winter, I cut it to 3mm.
10:55Is that 1mm different?
10:571mm is different.
10:58You're particular about it.
11:00This year, I cut my beard.
11:05In winter, he cuts his beard to 2mm and 3mm.
11:12He is particular about his beard.
11:15That's the style of Mr. Takebashi.
11:18That's cool.
11:19He was in 20th to 16th place.
11:22This week's winner is Mr. Takebashi.
11:27It's been 30 years since I came here.
11:31It's my first time to come to a city.
11:34People who run a marathon pass here.
11:37They pass here and go to Chidori River.
11:39It's a place to pass.
11:41Takebashi Junction on the expressway.
11:44I remember the word Junction.
11:46Maybe it's because of Takebashi.
11:48That area used to be Edo Castle.
11:52I like the castle.
11:54It's the center of Edo Castle.
11:57I have to go there, but I haven't been there.
12:00You haven't been there?
12:01You're not related to anything.
12:04I'm not related to anything?
12:06Do you know?
12:07My father was a landowner.
12:10That's the relationship.
12:12That's the relationship.
12:14What kind of relationship is that?
12:16Ms. Iyama, what about Mr. Takebashi?
12:18I went to university in Takebashi area.
12:23When I had to take a social distance due to COVID-19,
12:28I met my friends so that I wouldn't be stressed.
12:32I took a walk around my hometown and refreshed myself.
12:38I see.
12:39I haven't heard of social distance in a long time.
12:42I haven't heard of it in a long time, either.
12:45This program is to let you know the charm of various cities.
12:52I didn't want to introduce this city.
12:56Is that so?
12:57I didn't want to introduce this city.
12:59This is probably the last city in the city.
13:02Is that so?
13:03This city is in good shape.
13:05I see.
13:06KOKYO HIGASHI GYOEN, KITANOMARU KOUEN, and YOYOGI KOUEN are in good shape.
13:16The Palisade building is a famous building of modernism.
13:21There are many famous buildings.
13:22I like architecture.
13:24This is a good place to take a walk around the city.
13:26I've been looking at this building for a long time.
13:28I was surprised.
13:32HONMARUATO in Edo Castle in KOKYO HIGASHI GYOEN.
13:37There is a precious historical heritage that conveys the memories of Edo Castle.
13:43TENSHUDAI in Edo Castle.
13:45I haven't been there.
13:49TENSHUDAI is a building built as a symbol of the power of the shogun.
13:53It disappeared in the fire of the Meireki in 1657.
14:00It burned down in the fire of the Meireki.
14:02HOSHINA MASAYUKI, the younger brother of IEMITSU, said that the reconstruction of the city of Edo was the top priority.
14:12As soon as TENSHUDAI was rebuilt, the plan was canceled.
14:19I asked the guide leader of KOKYO HIGASHI GYOEN.
14:24There are five or eight TENSHUDAI.
14:27Some people want TENSHUDAI.
14:30But there are people who follow HOSHINA MASAYUKI's ideas.
14:35People in Edo should have never seen TENSHUDAI.
14:39TENSHUDAI has been in Edo Castle for only 50 years.
14:45You can see the real TENSHUDAI from the remaining TENSHUDAI.
14:52TENSHUDAI is a popular Chinese restaurant that has captivated elite shoppers for many years.
14:58The specialty of TENSHUDAI is the unique thick noodles called UMAKARA TANTANMEN.
15:09TENSHUDAI is one of the most popular palisade buildings.
15:14This is the 14th AKASAKA HANTEN.
15:18It was founded in Akasaka in the 31st year of the Showa era.
15:22It was a famous store in Karuizawa.
15:29The building was completed in TAKEBASHI in the 41st year of the Showa era.
15:34The employees of TENSHUDAI loved it.
15:40Everyone comes to TENSHUDAI within a week after entering the building.
15:46Everyone must eat at least once.
15:49The first episode of the series was introduced in the program called GENKI NO MIRAMOTO.
15:59It is TANTANMEN that everyone will be captivated.
16:03Add a lot of sesame paste to the homemade chili oil and soy sauce.
16:08This is a special thick noodle.
16:12The soup is a little spicy.
16:16When you return from overseas, you will eat this first.
16:25Last year, a new restaurant opened in KANDA NISHIKICHO.
16:32This restaurant is popular with people working abroad.
16:38The 13th HIROSE YOHEI SHOTEN.
16:44This restaurant was founded in the 13th year of the Meiji era.
16:48This is a charcoal-grilled restaurant.
16:51Therefore, charcoal is used in cooking.
16:55Charcoal-grilled hamburgers are characterized by charcoal.
17:01Although it doesn't taste like charcoal, it is said to be expected to grow.
17:07Next to the restaurant is a showroom that collects charcoal from both domestic and foreign countries.
17:15Charcoal is displayed and sold here.
17:20This is the best charcoal.
17:22The best charcoal is a charcoal called UBAMEGASHI, which costs 20,000 yen for 15 kilometers.
17:28This charcoal has eyes.
17:30This is a high-temperature charcoal.
17:33This is a very hard charcoal.
17:35Thanks to this charcoal, the firepower is strong and the charcoal burns well.
17:40This is a good charcoal that looks like an artwork.
17:43This is a charcoal from a famous yakitori restaurant such as Ginza Birdland.
17:50When it's dinner time at HIROSE YOHEI SHOTEN, charcoal is served.
17:56The charcoal used is Iwate's NARAZUMI, which has a strong firepower and little smoke.
18:03You can enjoy charcoal-grilled hamburgers in a barbecue style.
18:07This is good.
18:09The restaurant is famous for charcoal-grilled lamb with bones.
18:15It is very delicious with the scent of charcoal.
18:21I went to TAKEBASHI this time.
18:25There is a big restaurant.
18:27I was very impressed.
18:29What is that?
18:31There was a charcoal shop next door.
18:33If you go to TAKEBASHI, you can go back to the old days.
18:36There is a charcoal stove, a fireplace, and a charcoal grill.
18:40I want to eat charcoal-grilled hamburgers.
18:44They clean my body.
18:47It's hard for me to come out.
18:54I want to eat charcoal-grilled hamburgers.
18:56Please purify it.
18:59There is a well-known publisher in the alleyway of Kanda Nishiki-cho.
19:05It was founded in 1908.
19:08It is the 12th Musashino Shoin.
19:13It publishes books on Japanese research, including classic books such as Genji Monogatari.
19:21The book was published in 1906.
19:24It is the book of Kaji Motojirou, which had a great influence on the literature society.
19:31He was an unknown newcomer.
19:35The book was not sold at all.
19:37My father said that he sold the book at a bookstore in Susuran-dori.
19:42Mr. Maeda, the third-generation owner, was born and raised in Kanda.
19:49He is also the local mayor.
19:54The area around the station in Kanda has been developed as a town of the townspeople since the Edo period.
20:01It was after the Meiji era that ordinary people began to live and work in this area.
20:08So it is a relatively new town in this area.
20:12In the past, Kanda Nishiki-cho was a shelter for fires in the Edo period.
20:19In the Meiji era, a university was built using the vast land.
20:26Kanda Nishiki-cho was founded by Tokyo University and Hitotsubashi University.
20:34This is a specialty store of the Palace Side Building.
20:37No. 11 Takasago.
20:41At lunch time, a line of enthusiastic fans line up at the restaurant.
20:48The popular menu is stir-fried spaghetti and cutlet, topped with a lot of meat sauce.
20:55Thank you for the meal. This is cutlet spaghetti.
20:59It's a plate full of Showa feeling, but when did the store open?
21:06It was founded in 1650.
21:10It has been a restaurant business since the Edo period.
21:15The store was founded a year before the death of the three great generals, Iemitsu.
21:21The current location of the store is Uchikanda 1-chome.
21:25It started as a restaurant called Ichizen-meshiya.
21:31It was on the Jihonbachi side.
21:34People who were interested in such work came to eat here.
21:43It is said that Isami Kondo also came to eat at the end of the Edo period.
21:49After that, it was opened as a public restaurant through Meiji, Taisho, and Showa.
21:57When the Palace Side Building was born, it moved from Uchikanda.
22:03The two current signboards are stir-fried flounder and pork sauté Japanese.
22:10I'm a flounder lover.
22:12It's a staple in me.
22:14I've been eating this for almost 40 years.
22:16It's completely Japanese.
22:18It's a one-of-a-kind Japanese.
22:20I eat Japanese as much as I want.
22:23The flounder is fried with the cut flounder.
22:27It is a dish with a homemade tartar sauce.
22:31I'm addicted to the refreshing taste and fluffy texture of flounder.
22:39On the other hand, the Japanese-style is a pork ginger with a lot of special ginger sauce.
22:46Which one do you like?
22:47I'm a Japanese-style.
22:48Is that so?
22:49I can eat two bowls of rice just with the sauce.
22:52Really?
22:53Yes.
22:54The sauce is so delicious.
22:56Have you ever eaten this?
22:58No, I haven't.
22:59Which one do you like?
23:01I'm a Japanese-style.
23:02I'm a Japanese-style.
23:04It's good.
23:06I want you to make a Japanese-style flounder someday.
23:08Japanese-style flounder.
23:11In Kanra Nishiki-cho, you can enjoy a gorgeous steak curry in an elegant building.
23:20Moreover, it's very expensive.