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00:00酒場という聖地へ酒を求め魚を求めさまよう 吉田瑞の酒場放浪記
00:20Yokohama Station
00:25I'm Rui Yoshida.
00:27Today, I'm at Yako Station on the Nambu Line.
00:31This is Yokohama.
00:35And behind this station is Kawasaki.
00:40I think it's a pretty good area for drinking.
00:47Actually, it's my first time here.
00:50But I'm sure I'll find something interesting.
00:55Let's go.
01:00Yako Station on the JR Nambu Line connects Tachikawa and Kawasaki.
01:04It's the second most convenient station from Kawasaki Station.
01:07In the past, brick manufacturing flourished, and it was used in Yokohama's red brick warehouses.
01:13Near Kawasaki, there is a Nambu market where many restaurants procure ingredients.
01:19There's a unique fishing spot here.
01:29Of course, I'm a fisherman.
01:33Ferabuna is a type of fish that can be found in Thailand.
01:43Hello.
01:45Welcome.
01:47The atmosphere here is completely different.
01:50There are many people who like ferabuna, right?
01:56That's right.
01:57It's a fish you don't eat, right?
01:59That's right.
02:00You can only catch it.
02:02Funasennin is a specialty of ferabuna fishing tools that can only be found in several prefectures in the Kanto region.
02:09When he was in the 5th grade of elementary school, he admired Wasao and went to the world of ferabuna fishing.
02:14When he was 32 years old, he left Wasao and opened a shop.
02:17This is Wakayama in Kishu.
02:21Most of the ferabunas are made in a place called Hashimoto.
02:27Kishu ferabuna is designated as a traditional craft in Japan.
02:31It is said to be a favorite ferabuna among enthusiasts.
02:35It's quite long, isn't it?
02:37This is 2.7 meters long.
02:42This is a good scenario, and you can see that it's quite expensive.
02:48What kind of bamboo do you use for this?
02:51Normally, bamboo is used for bow and arrow.
02:57In the middle is the Koya-chiku.
03:01At the end is the Mada-chiku.
03:04We split it and make a thin one.
03:08For this one, we use Koya-chiku, which can be bought at a Koya shop.
03:14This is quite expensive, isn't it?
03:18Yes, it is.
03:19A ferabuna rod is 30 centimeters long.
03:23The unit is 50,000 yen.
03:28That's 450,000 yen.
03:32We wait for the right time.
03:36In addition, it costs about 1,000,000 yen to prepare a tool to hang a rod and a net.
03:45When you hit it, you lift it up.
03:50Then you fly it over here and put it in here.
03:56I think the ultimate pleasure of life is fishing.
04:02That's why I think it's best to play with fishing rods at the end.
04:12He seems to be addicted to the ferabuna fishing.
04:19Let's go to the bar.
04:22It's quite far from the station.
04:27Is this a residential area and a school?
04:34I think this is it.
04:37This is the only place.
04:39It's called Aji-doraku.
04:41Let's go inside.
04:44There's a red lantern.
04:47It's interesting.
04:48This is a fugu, isn't it?
04:50Let's go inside.
04:55Good evening.
04:59Good evening.
05:01Is this the place?
05:02Yes, it is.
05:0520 minutes walk from Yako Station.
05:08Nakae opened a store in his hometown, Taisho, and opened a shop 29 years ago.
05:16He has been famous for his skills since he was 19 years old.
05:23What would you like to drink?
05:26I'll have a beer, please.
05:30His wife gives him a cold beer.
05:40This is it.
05:42This is Otoshi.
05:45This is a fugu.
05:48It's a fugu.
05:50There was a picture of a fugu at the entrance.
05:53Taisho made Nikogori, which is famous for its fugu.
05:58It's cold and slightly sweet.
06:06It's melting in my mouth.
06:08There are many home-made dishes on the menu.
06:11He likes cooking and goes to the kitchen every morning.
06:15What do you recommend?
06:17Today, we have sashimi and our specialty, Toritsukune hot pot.
06:24His favorite is Nanbu Ichiba.
06:27Tuna is thickly sliced.
06:31Thank you for waiting.
06:33This is great.
06:36There are 5 types of sashimi on the menu.
06:42What do you recommend for Japanese sake?
06:45This is my first time.
06:47There is a haneya at Junmai Ginjo in Toyama.
06:51I'll have that, please.
06:56Haneya is made by Kumigiku Shuzo in Toyama.
07:02Junmai Ginjo is made in Aiyama, which is known as the diamond of Sakamai.
07:09Junmai Ginjo welcomes him.
07:15This is the ultimate adult rice juice.
07:23He tries the flounder first.
07:31It's soft and chewy.
07:35The flounder has a good taste.
07:41It's like a sauce.
07:45The flounder goes well with haneya.
07:53He wants Taisho to try this.
08:00What is this?
08:02This is called a spare rib.
08:07It's a part of the breast fin.
08:11It's very fatty.
08:13It's different from a tuna collar.
08:16It's a part of the breast fin.
08:19I see.
08:22Junmai Ginjo has a strong umami and sweetness.
08:27It's also fatty.
08:34The next Japanese sake is Shichida from Tenzan Shuzo in Saga.
08:39It's an all-purpose Junmai sake with a light taste and umami.
08:45Junmai Ginjo has an all-purpose Junmai sake with a light taste and umami.
08:50Junmai Ginjo welcomes him.
08:55It's easy to drink.
08:59It's fruity, but it's like an adult juice.
09:07It's good.
09:10Toritsukune-nabe is a thick soup made from a mixture of ground salmon and miso.
09:22The umami is all over your mouth.
09:27I add tuna, liver, and chicken cartilage to make minced meat.
09:35Mr. Yoshida goes to the back seat.
09:38Excuse me.
09:40Are you a relative?
09:42No, we're friends.
09:44But you look like a family.
09:47I have an older sister and a younger brother.
09:51I see.
09:52This is Taisho's daughter.
09:55Do you have any children?
09:58I don't know yet.
10:00I don't have any children, but I have a second child.
10:04I see.
10:07What do you like in your father's cooking?
10:09Ramen.
10:10Ramen?
10:11It's delicious.
10:14What kind of ramen is it?
10:16It's a ramen made from chicken soup.
10:18It's a ramen made from chicken soup.
10:22The second generation's chicken ramen is authentic with pork extract in a double soup of chicken and bonito.
10:33Excuse me.
10:35This is it.
10:38It looks very good.
10:42There are many toppings such as chicken char siu and quail eggs.
10:53This is much richer than it looks.
11:06The thickness of the noodles is just right.
11:14I think chicken is good, too.
11:18It has a good flavor.
11:23I see.
11:30This is the best oasis for people who live near here.
11:39Thank you very much.
11:41I don't think there's anything more to say.
11:43I'd appreciate it if you could have a toast together at the end.
11:47Cheers!
11:54Thank you very much.
11:57Every day, people come here to enjoy the taste of Taisho, who works hard every day.
12:04It's not too late now.
12:07Taisho welcomes them with a welcome home.
12:11Taisho
12:16I'd like you to come inside and enjoy this restaurant.
12:25It's in the residential area.
12:29If you go into the alley around there, you may find another restaurant.
12:38I'd like you to come inside.
12:42See you later.
12:46Let's go inside.
12:48Tsukune hot pot with Nikogoriya.
12:54How hot will it be this winter?