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00:00Shall we?
00:02Here we go!
00:04Now, let's introduce our guests.
00:07Koichi Iwaki, Watanabe...
00:09Koichi Iwaki?!
00:11Koichi Iwaki?!
00:15We're here at T.L.'s Midwinter Change.
00:21Parking Area Mall.
00:23Midwinter.
00:26Let's ask around at Oyama Station.
00:31Excuse me.
00:32I'm a taxi driver for T.L.
00:35I'm the best taxi driver.
00:38Thank you very much.
00:40Thank you very much.
00:42I've been watching T.L.
00:43I've been waiting for you.
00:45I've been waiting for you.
00:47Thank you very much.
00:49Tonkatsu.
00:50Tonkatsu?
00:52It's thick and big.
00:54It's about 4 or 5 centimeters thick.
00:56It's quite thick.
00:57Yes.
00:58It doesn't look like it's fried.
01:00It looks like it's grilled.
01:01It's not fried?
01:03It's grilled tonkatsu on an iron plate.
01:06Grilled tonkatsu?
01:07I've never heard of it.
01:08Grilled tonkatsu?
01:10It's crispy.
01:12It's thick but soft.
01:14I ate it yesterday.
01:16Let's go there.
01:17Let's go.
01:19There are a lot of mysterious menus.
01:22It's a grilled tonkatsu that's not fried.
01:26It's the 81st century.
01:28Really?
01:29It's muscle training.
01:30There are more rice fields.
01:32It's a rice field.
01:34It's a rice field?
01:35Yes.
01:36It's like a rice field.
01:38Is that so?
01:41It's like a rice field.
01:43It's a nice view.
01:46It's over there.
01:47The yellow sign.
01:48Here we go now.
01:53Oh.
01:54Is this it?
01:55Yes.
01:57Is there a restaurant in the middle of a rice field?
02:00It's amazing.
02:04It's a stylish house.
02:09It's amazing.
02:10It's a garden.
02:12Here we go now.
02:15We're going to the restaurant in front of TV Tokyo.
02:19Hello.
02:20I'll talk to him.
02:23Hello.
02:27He's not here.
02:28Where is he?
02:29He's not here.
02:30He's not here.
02:31He's not here.
02:32He's not here.
02:33He's not here.
02:34He's not here.
02:35He's not here.
02:37It's cool.
02:38It's cool.
02:39It's a good atmosphere.
02:40It's good.
02:41The driver told me that this restaurant is good.
02:44So, I came here.
02:46I'd like to ask you to show me the place where I can eat.
02:51He was kind.
02:52He was kind.
02:53It takes about 20 minutes to get from Mibu Inter to Kitakanto Jidousha-do.
02:57It takes about 15 minutes by car from Oyama Station.
03:01This place is located in a wide rice field.
03:06It was established in 1979.
03:08It's called Genkotsu-tei.
03:11At first, it was hard to find the place.
03:13The place?
03:14The place.
03:15It's in the rice field.
03:16Is there a reason why you chose this place?
03:19This used to be a farm.
03:21Our farm?
03:24Genkotsu-tei is run by a farmer.
03:28It's a popular pork cutlet restaurant.
03:33What's on the menu?
03:38What's this?
03:40What's this?
03:42This is ginger.
03:44Wow.
03:45It smells like ginger and has a sweet and sour sauce.
03:49It's grilled ginger.
03:52What's that?
03:53What's that?
03:55It's hot.
03:56It's pickled plum with ham and pork.
04:02The pickled plum looks delicious.
04:04It looks delicious.
04:05It's a hamburger cutlet.
04:06A hamburger cutlet?
04:07What?
04:08It's deep-fried.
04:09It's deep-fried hamburger.
04:11It's deep-fried with a big hamburger.
04:15It's a hamburger cutlet full of meat.
04:19It's a unique meat dish.
04:21I want to eat that.
04:22How many people run this restaurant?
04:24Three people.
04:26We're siblings.
04:27You're the daughter, right?
04:28Yes, I'm the daughter.
04:30You raised her as a boy.
04:33How is it?
04:34It's good.
04:35It's cool.
04:37The three families have been running this restaurant for decades.
04:42How did you decide to open this pork cutlet restaurant?
04:46I used to run a restaurant in Tokyo.
04:51A new pork cutlet restaurant was on sale.
04:57I happened to be on board.
05:00He trained at a French restaurant in Tokyo.
05:04After that, he became independent after working as a chef at a Western restaurant.
05:11It was a pork cutlet restaurant that opened by chance.
05:15However...
05:16There was a pork cutlet restaurant near my house.
05:21I lost to that restaurant, so I had to do something different.
05:24I had to grill pork cutlet.
05:27I grilled pork cutlet.
05:30How did he come up with a delicious and unique dish?
05:34It's a menu called grilled pork cutlet, which is not fried in oil.
05:40In addition, there are many other attractive menus at GENKOTSU TEI.
05:47This is a cheese roll set meal with cheese wrapped in pork.
05:53This is a GENKOTSU TEI set meal with hamburger and cutlet.
05:59This is a Katsu curry set meal.
06:05There are two types of grilled pork cutlet, roast pork and fillet pork.
06:10Here it is.
06:13TAKUMA QUIZ
06:17This time, we will announce the top five most popular menus at GENKOTSU TEI.
06:22Today, we will announce the top five most popular menus at GENKOTSU TEI.
06:29Everyone in the studio, please think about it.
06:34Please answer.
06:36Was it such a program?
06:39I have to show the breadth of the program as an MC.
06:42I'm doing it like an MC.
06:45I think it's GENKOTSU TEI.
06:47I feel like GENKOTSU TEI.
06:49I feel like I'm enjoying various flavors.
06:54I think it's Katsu curry.
06:59Katsu curry is very popular here.
07:03I like curry.
07:07This is a roast pork cutlet set meal.
07:12There is a fillet pork cutlet in GENKOTSU TEI.
07:16However, there is no roast pork cutlet in it.
07:19This is the most popular menu.
07:23I think it's a fillet pork cutlet.
07:25Let's look at the results.
07:28What is the most popular menu?
07:32I think it's a fillet pork cutlet.
07:36I will announce the top five most popular menus at GENKOTSU TEI.
07:40Let's look at the fourth place.
07:44I think it's a menu for young women.
07:47I think it's a fillet pork cutlet.
07:49I think it's a fillet pork cutlet.
07:51I think it's a fillet pork cutlet.
07:54I like cheese.
07:56What is this?
07:58This is cheese.
08:01The cheese is big.
08:03This is the fourth place.
08:05This is a cheese roll set meal.
08:07This is a cheese roll set meal with a large block of cheese and juicy pork.
08:13This is a set meal with rice and seaweed.
08:20Next is the third place.
08:28This is GENKOTSU TEI.
08:30This is GENKOTSU TEI.
08:32This is fast.
08:36This is big.
08:38This is big.
08:41This is the third place.
08:43This is an Italian dish made with soft-boiled eggs.
08:47This is a set meal with a large volume of pork cutlet and fillet pork cutlet.
08:57This is a luxurious set meal with all kinds of meat.
09:03Next is the second place.
09:07This is a set meal with pork cutlet and roast pork.
09:09This is a set meal with cinnamon.
09:11This is curry.
09:13This is a set meal with curry.
09:15This is spicy.
09:17This smells like curry.
09:19This is pork cutlet curry.
09:23This looks delicious.
09:27This is a pot full of curry.
09:28This is a pot full of curry.
09:30The second place is a set meal with a variety of spices.
09:36The combination with the cutlet is also excellent.
09:38The cutlet curry is the queen.
09:42And,
09:43the first place of the popular menu is...
09:50Thank you for waiting.
09:52It's a roast cutlet.
09:56It's a roast cutlet.
09:58It's a roast cutlet.
10:00It's very thick.
10:02What's this? It's amazing.
10:04The first place of the popular menu is...
10:07It's a roast cutlet.
10:09What's this?
10:10It has a coating, too.
10:13First,
10:14cut the tender pork into thick pieces.
10:20Then, cut the bread into thin slices.
10:26And,
10:30it's done.
10:34It doesn't take much time.
10:36It looks delicious.
10:42It looks like a hamburger steak.
10:44The coating is softer than a fried shrimp.
10:54It hasn't been cooked yet.
10:56What are you going to do next?
11:00I'll wait for four minutes.
11:02You did a good job.
11:06It's hard to wait for four minutes.
11:12It looks delicious.
11:14It has a lot of volume.
11:18It looks delicious.
11:21This is the first place.
11:23It's a roast cutlet, which is also recommended by the taxi driver.
11:28It's delicious.
11:29They eat it with a special sauce that was blended at the restaurant.
11:34It looks delicious.
11:37It looks soft.
11:39It's soft.
11:41It's soft.
11:43It's soft.
11:47It smells good.
11:49It's crispy and fragrant.
11:53It's thick, but it's soft, so it's easy to chew.
11:57It's delicious.
11:58I want to eat this.
12:00By the way, the fifth place in the popular ranking is a fillet cutlet set meal.
12:07It's easy to eat, and it's popular with women.
12:13Thank you for the meal.
12:15Thank you for the meal.
12:17I'm hungry.
12:19The North Kanto Motorway has finally entered Ibaraki Prefecture.
12:23Ibaraki Prefecture
12:25Ibaraki Prefecture has a great view from the train or car.
12:32We've arrived at Mito Minami Interchange.
12:37Mito City is also the capital of Ibaraki Prefecture.
12:42It takes about 20 minutes by car from Mito Minami Interchange.
12:46Kairakuen, which is famous for its plum, is full of attractions in the fall.
12:51170 peach trees and kaede will entertain the eyes of visitors.
12:57Let's start asking questions at Mito Station near Mito Minami Interchange.
13:04This is a program to take you to the best restaurant in TV Tokyo.
13:09Is it okay for me to get on the train and listen to your story?
13:13I'll tell you a good restaurant.
13:15Thank you very much.
13:17It's the best restaurant in Ibaraki Prefecture.
13:20It's an eel restaurant.
13:22An eel restaurant?
13:24Mito Minami Interchange is a famous eel restaurant.
13:27I ate eel there, but the eel there is delicious.
13:32The way the eel is grilled is different.
13:36Even if you eat it, it melts in your mouth.
13:40Is that so?
13:43There is only one eel there.
13:46Is that so?
13:47Does that mean that there is no characteristic of eel?
13:49That's right.
13:50Is there only one eel?
13:52That's right.
13:54If you don't buy eel in the morning, you won't be able to make a reservation.
14:00What time is it?
14:01It opens at 7.30 in the morning.
14:037.30 in the morning?
14:04Yes.
14:05If you don't make a reservation, you can't eat eel.
14:08I came early in the morning.
14:11I was told that I couldn't eat eel in the morning.
14:15I was told that I couldn't eat eel in the morning.
14:19For some reason, the legendary sauce disappeared in Ibaraki.
14:22It's a fluffy eel that you can eat in the morning.
14:26The grilled eel is also delicious.
14:28Is that so?
14:29I eat grilled eel with eel.
14:31It's very delicious.
14:32Is that so?
14:34I can't eat eel in my mouth.
14:40It takes about 50 minutes by taxi from Mito Station.
14:43It's this shop.
14:44Where is it?
14:45Is it here?
14:49I wonder if it's crowded when it opens.
14:52There was a signboard.
14:54It's a signboard.
14:56I'm tired.
14:58It's early.
14:59I made a reservation for 7.30 in the morning.
15:06If you don't make a reservation, you can't eat eel in the morning.
15:12Excuse me.
15:14I'm sorry.
15:15I'm sorry.
15:16I'm from the TV station.
15:18I see.
15:19Excuse me.
15:20I'm from TV Tokyo.
15:22I'm in front of the taxi driver's office.
15:25I'd like you to take a look at the office.
15:32It's famous.
15:35Is the camera okay?
15:37Thank you very much.
15:38It's definitely not good.
15:41It's written on the signboard.
15:43When did you make this signboard?
15:44Today is 7.45.
15:467.45?
15:49What time did you make a reservation?
15:507.30.
15:527.45?
15:53That's amazing.
15:54That's amazing.
15:55The earliest customer came at 6.30.
15:57It's been two hours.
15:58What?
16:00I want to do everything by myself.
16:05I can't do it with confidence.
16:07I have to do it for the customers.
16:09Right?
16:11It takes 50 minutes by taxi from Mito Station.
16:15It takes five minutes from Kasama Station.
16:19It was founded in 1990.
16:21It's called Uname Ryoshin.
16:24They want to do their work carefully.
16:28Only those who came to the store on the morning of the day made a reservation.
16:32The next morning, they go to make a reservation for the driver.
16:37Unajyu.
16:38Two Unatomi.
16:3911.30.
16:4011.30?
16:4111.30.
16:42Is it open at 2 o'clock?
16:43Yes, it's open at 2 o'clock.
16:44It's open at 4 o'clock.
16:46I see.
16:47Unajyu.
16:48Unajyu.
16:49You can make it.
16:50It's a large size.
16:51It's for three people.
16:53How many people are you going to make a reservation for?
16:55Can I make a reservation for 12 people?
16:56Unajyu.
16:57Unajyu.
16:58Three Unajyu.
16:59Okay.
17:00The earliest customer came at 6.30.
17:04It's been 15 minutes since the reservation started.
17:08Why did they come to eat there?
17:13I was so happy when I ate there.
17:16I think it was the best eel I've ever eaten.
17:21Is that so?
17:22My brother will be 90 years old.
17:25Is that so?
17:26I want to eat eel no matter how old I am.
17:30This is a special place.
17:33It's a special place.
17:37My life has changed.
17:39Is that so?
17:40I can only eat eel here.
17:43Is that so?
17:44My life has changed.
17:49Your life has changed.
17:51How old are you?
17:53I'm 52 years old.
17:5452 years old.
17:55I turned 50 on July 17th.
17:59The owner, BABA BANSAKU, cooks the restaurant's food by himself.
18:05That's a cool name.
18:07How is Unajyu, which is sold out in just 15 minutes, made?
18:12I can't wait to eat it.
18:15Here it is.
18:16This is SASHIRO and YAMANO's meat.
18:22The underground water that continues to the SASHIRO in the back is used by fishermen.
18:27The temperature is constant throughout the year, in addition to the minerals.
18:33What did they bring in there?
18:36What's in the box?
18:38This is eel.
18:40Where are you from?
18:42I'm from Miyazaki Prefecture.
18:45They only use eel caught in Japan.
18:51They rest slowly for a day and cook with the fatigue of transportation.
18:56The fatigue of transportation.
18:58It's better not to be stressed.
19:06It's easy to see, right?
19:09That's amazing.
19:11This is eel fat.
19:13I make a hole in the eel and skewer it.
19:17Then I cook it.
19:20That's amazing.
19:21Everyone votes for the eel of Ryoshin.
19:25There are many restaurants that use machines to skewer eel.
19:28I see.
19:30I skewer eel one by one.
19:33I can see what kind of eel it is.
19:36Then I bake it like this.
19:39I think it will be delicious if I bake it like this.
19:42There are two pieces of eel.
19:44There is no empty space, right?
19:48This is the shape of the eel.
19:50This is the shape of the eel.
19:52I put two pieces of eel together.
19:54It's beautiful.
19:55This is the shape of an old man.
19:59He examines each piece of eel and continues to work delicately.
20:05However. . .
20:07This restaurant was originally a sea bream restaurant.
20:10Sea bream restaurant?
20:11That's right.
20:12Sea bream and Japanese food.
20:14I didn't do eel.
20:16I see.
20:19He wasn't an eel restaurant.
20:22How did he end up on this road?
20:28How did you start eel?
20:30That's a great story.
20:32It's delicious.
20:35I went to Tokyo to train when I was 20 years old.
20:40After I went to Tokyo to train, I opened an eel restaurant.
20:43It's called Tagawa.
20:45I've never touched an eel before.
20:47I don't roll it.
20:48I was entrusted to do it.
20:53Tagawa.
20:54Tagawa's father.
20:57It's good, isn't it?
20:58Thank you very much.
21:00I got a call from Tagawa's father.
21:02I opened a restaurant in 1975.
21:05He entrusted me with the sauce.
21:10He told me to do eel.
21:16I ate the sauce.
21:20Why did you entrust the sauce to your grandmother?
21:23That's a strange story.
21:26When he was in his 20s, his grandmother took care of him as his last training.
21:31He was the owner of Tagawa, a famous eel restaurant in Musashisakai, Tokyo.
21:37He was a famous chef in the industry.
21:45Why did he entrust the sauce to his grandmother?
21:51Why?
21:52Why?
21:54There were a lot of people.
21:56There were hundreds of people.
22:00There were hundreds of people.
22:02Some people brought their own eel.
22:04Some people went to other eel restaurants.
22:07Some people went to my father's restaurant to ask for the sauce.
22:12But my father was in his 20s.
22:15Everyone refused and said,
22:17I'll do it.
22:19I was impressed.
22:22Really?
22:24The owner of Tagawa, who said he didn't talk much,
22:29His feelings were written in a newspaper 11 years ago.
22:37I've been in a relationship for 6 years.
22:40I've been in a relationship for 6 years.
22:42It's amazing.
22:43I found a married couple.
22:47Hello, PHEV.
22:48What's the matter?
22:49What's the matter?
22:50I don't care.
22:52I don't care if it's charging or gasoline.
22:56That's good.
22:57I'm a plug-in hybrid.
22:59I usually run on electricity.
23:01If necessary, I can run on gasoline.
23:03It's amazing.
23:05Really?
23:06It's amazing?
23:08Yes.
23:09It's a lump of charm.
23:10What?
23:11It's the hope of the EV world.
23:12I didn't say that.
23:15You can choose the EV.
23:16Itadakimasu.
23:33I'm going to quit Nengajo.
23:34There are people who only go to Nengajo.
23:36I'm waiting.
23:37A teacher who only goes to Nengajo.
23:38A classmate.
23:39A relative whose face I don't even remember.
23:40It's okay.
23:41You can go to Nengajo until New Year's Eve.
23:43You can go to Nengajo for the shortest time in the store.
23:45Camera's Kitamura.
23:46Is it safe?
23:48Wow, GuraKoro.
23:50It's the first GuraKoro this year.
23:51It's the first GuraKoro in my life.
23:53It's the first GuraKoro?
23:54GuraKoro has been renewed and improved.
23:57No Kodemi and Tartar, too.
23:58Tartar is only this year.
24:01A discount coupon, too.
24:03The smell of the toilet?
24:04One push is fine.
24:06I can't push it many times.
24:10It's the same, isn't it?
24:12One push to instantly clean the whole toilet.
24:14Clean Flow.
24:15Spray that removes the smell of the toilet.
24:18Tagawa, a famous eel restaurant in Musashisakai, Tokyo.
24:23Why did the craftsman, who is said to have taught more than 100 students, entrust the sauce to his grandmother?
24:31I wanted to do it.
24:33I was determined to do it.
24:35I couldn't go back to my apartment.
24:40I slept in front of the entrance of this restaurant.
24:44I came out of Ibaraki.
24:47If I don't learn how to work, I can't do business.
24:53I wanted to do it.
24:56A grandmother who challenged her training with the idea of decorating her hometown.
25:02She was more passionate about cooking than anyone else.
25:05She was a true swordswoman.
25:09Among the dozens of students, the one the master chose as his successor was his grandmother.
25:17The reason was left in the Ibaraki Newspaper 11 years ago.
25:24Ibaraki Newspaper 11 years ago
25:30For the customers,
25:33the way they looked at each other may have been more brilliant than anyone else.
25:42I was surprised.
25:45She remembered me.
25:48She was strong.
25:50I was determined to do it.
25:56The grandmother accepted the master's request.
26:00From that day on, she trained hard.
26:03The master of Tagawa also visited Kasama regularly and stayed overnight.
26:12After entrusting everything to her, she lived a peaceful life.
26:15Three years ago, she couldn't go home.
26:18She left this for me.
26:22When she came to teach, she taught me how to make eel.
26:27She taught me how to make eel.
26:30She taught me how to make eel.
26:34She left this behind.
26:38When she passed away, she held my hand and said,
26:42Thank you, grandma.
26:45That was the last farewell between me and my father.
26:53This is her hand.
26:55It's 160 years old.
26:57160 years old?
26:59The secret sauce that has been passed down for 160 years from the first Tagawa in Shinjuku.
27:04The secret sauce that has been passed down for 160 years from the first Tagawa in Shinjuku.
27:12I'm going to kill the sauce here.
27:14What?
27:15You're going to kill the sauce?
27:17I'm going to kill the sauce.
27:18There is a way to put the sauce on the eel and serve it to the customers.
27:23But the sauce is still alive.
27:26When you put the sauce in your mouth, it starts with the sauce and ends with the sauce.
27:33First, I'm going to cut the eel.
27:35If the sauce is alive, the eel won't be alive.
27:41First, I'm going to kill the sauce.
27:43That's amazing.
27:45I've never heard of that before.
27:47It starts with the eel and ends with the eel.
27:53What is the secret eel that he inherited from a famous restaurant?
27:59This is a fried egg.
28:03It's beautiful.
28:05That's amazing.
28:06It's beautiful.
28:08The popular fried egg is served in front of the whole village.
28:12The sauce is made with only kelp and bonito flakes.
28:18It's served with the umami of the ingredients.
28:23That's amazing.
28:26There are many customers who come only for this fried egg.
28:35It's delicious.
28:39It's different from the fried egg served in Tokyo.
28:42It's delicious.
28:44Thank you for waiting.
28:46Here it is.
28:48This is a fried egg served with kelp and bonito flakes.
28:52It's delicious.
28:54Please mix it with kelp.
28:56It's delicious.
28:59It's full of ingredients.
29:01I want to eat it.
29:02It's full of ingredients.
29:04I want to eat this.
29:06He uses the fresh eel and cooks it well.
29:13He puts the eel in the original steamer.
29:16He will reveal the secret.
29:20The eel.
29:24He kills the eel.
29:26He kills the eel.
29:40He cuts the eel with a knife.
29:42He cuts the eel with a knife.
29:46This is a popular eel dish in Ryoshin.
29:52He puts the whole eel on one side.
29:55I want to eat this.
29:57He hardens the outside of the eel.
29:59It's cheap.
30:01It's 5,600 yen.
30:03He cuts the eel with a knife.
30:13He cuts the eel with a knife.
30:15I want to eat this.
30:19The eel melts in my mouth.
30:21The sauce is different.
30:23This is amazing.
30:24This has a strong taste.
30:26This has a strong taste.
30:29This is amazing.
30:31This goes well with eel.
30:33This is the best.
30:35Thank you very much.
30:38He makes a lot of special dishes.
30:43He makes a lot of special dishes.
30:46He makes a lot of special dishes.
30:50He makes a lot of special dishes.
30:53I want to eat this.
30:55It's cold outside.
30:56I don't want to go out.
30:58I want to eat this.
31:00I want to eat this.
31:01This is a deli set.
31:03This is 590 yen.
31:05This is a special set.
31:09This is a laundry science Ariel.
31:11This is a towel that smells when it gets wet.
31:13This is a towel that smells when it gets wet.
31:14This is a towel that smells when it gets wet.
31:16This is a laundry soap.
31:18This is a laundry soap.
31:20This is a laundry soap.
31:24What kind of funeral do you want now?
31:27The funeral is a family time that is irreplaceable.
31:31Don't you think about it together?
31:34The funeral of a life partner.
31:36The funeral of a life partner.
31:38What kind of hot pot do you want?
31:40I want a cube.
31:42The soup is ready.
31:44Open.
31:46It's delicious.
31:48It's cold.
31:50The soup is delicious.
31:54Fan Parade in 15 seconds.
31:56The story of the Jujutsu Kaisen on the smartphone.
31:58Let's cooperate with everyone and challenge the enemy.
32:01It's really reassuring to have friends.
32:03Jujutsu Kaisen Phantom Parade.
32:05Download now.
32:11It's not just a good hybrid.
32:14Become a strong fan of everyone.
32:16Subaru's first strong hybrid.
32:19New Crosstrek debut.
32:22Subaru.
32:24First, Mitsuori.
32:26Next, Funyu.
32:28Is the work done?
32:30Oops, there was also a mail envelope left.
32:32Can you do it?
32:35I want to tell you about Rakuraku Meisai.
32:38From Stona, which continues to challenge wind resistance.
32:42I want to fix it right now.
32:44To your wind.
32:46Immediately.
32:47Straight line to the target symptom.
32:49Stona EX.
32:50Total care.
32:51Pinpon.
32:52Santo.
32:53Mr. Donuts.
32:56A week with whipped cream.
32:58Caramel flavored chocolate.
33:00TIGDA.
33:01From Pondering.
33:02Flew out.
33:04Fly out.
33:05A fun winter is waiting.
33:06Apri too.
33:09Kasama City, Ibaraki Prefecture.
33:11I came to Tomome Interchange.
33:15There is Tomome Inter.
33:17Kasama City, which is famous for Kasama Yaki.
33:21Speaking of the autumn leaves of Kasama.
33:24Sainenji, the birthplace of Jodo Shinshu.
33:28Keidai Ohatsuki-cho is designated as a natural monument of the prefecture.
33:33The golden scenery spreads.
33:38North Kanto Motorway.
33:40Tomome Inter.
33:42Let's ask at Tomome Station.
33:45Chestnut of Kasama.
33:49Chestnut is famous.
33:54Actually, Ibaraki Prefecture has the highest number of chestnut exports in Japan.
33:59Kasama City is one of them.
34:01It is the birthplace of the top chestnut in the country.
34:06It's big.
34:08Excuse me.
34:10I came here because I was asked to take a taxi driver to the best shop in TV Tokyo.
34:16Mr. Takuma.
34:18I know you.
34:21Is chestnut famous?
34:23Chestnut is famous in Kasama City.
34:25There are many delicious chestnut shops.
34:28Really?
34:30Can you tell me one?
34:33Mont Blanc.
34:35I love it.
34:37It's called spilling Mont Blanc.
34:39Spilling Mont Blanc.
34:41Mont Blanc is made by kneading.
34:46The cake shop there cuts chestnuts.
34:49They cut chestnuts.
34:51They make chestnuts like snow.
34:55Chestnuts on top are fragrant.
34:58It smells good.
35:01They use chestnuts of Kasama.
35:03I see.
35:05Mr. Takuma trained in France.
35:10He's a great man.
35:13His mother is beautiful.
35:15Is that so?
35:17She's like an actress.
35:20I'm surprised when I see her.
35:22Is that so?
35:23I walked around the world.
35:25I came to Kasama for some reason.
35:27Fluffy.
35:29Spilling Mont Blanc.
35:31Here we go now.
35:33I want to be in a chestnut shop.
35:45I found it.
35:50Chestnut house sweets.
35:56Chestnut house sweets.
35:58I don't know this.
36:01Which way is it?
36:02I don't know.
36:04It looks like a house for people.
36:07There are a lot of cars.
36:09There are a lot of cars.
36:11Is that a house?
36:12It takes about 15 minutes by car from Tomobe Station.
36:15It takes about five minutes by car from Iwama Station.
36:19There is a shop in a place surrounded by a field.
36:26Is that a cake shop?
36:29It's stylish.
36:36Here we go now.
36:38Excuse me.
36:40I don't think we can air this.
36:43It's too stylish.
36:45I don't think we can air this.
36:47I'm a reporter for a show called Take Me to the Best Chestnut Shop.
36:51I have a request.
36:53You introduced Mont Blanc to us.
36:56Could you shoot a scene where I eat it?
36:58Of course.
36:59Is it okay?
37:00No problem.
37:01Is the camera okay?
37:02It's beautiful.
37:04Is there a driver's seat?
37:05There is a driver's seat.
37:06Please take a seat.
37:07Thank you very much.
37:08It's just as I said.
37:10It's a wonderful shop.
37:11You are beautiful, too.
37:15I don't think I'm beautiful.
37:17That's right.
37:19The chestnut shop was opened three years ago in a small house in a large garden.
37:24It's a chestnut house.
37:27Are you the owner?
37:28Yes, I am.
37:29I'm the owner's wife.
37:30If you have time, I can call you.
37:33Really?
37:34Can I say hello to you?
37:36Please wait a moment.
37:37Is it okay?
37:38Yes, it's fine.
37:44I'm sorry to bother you when you're busy.
37:46I'm sorry.
37:47I'm a taxi driver.
37:49It's a wonderful house.
37:51How many years has it been?
37:53It's been about 120 years.
37:55120 years?
37:56Yes.
37:58The shop was originally owned by a village head who spread chestnut cultivation in this area.
38:03It's a small house with a history of more than 120 years.
38:07The owner, Takeuchi, inherited the building.
38:12Takeuchi has a surprising amount of experience.
38:18It's cool.
38:19The shop was originally in a traditional French shop in Tokyo.
38:27I started training there.
38:30There were many people who wanted to go to France,
38:36so I decided to go to France.
38:40Takeuchi trained under Chef Kawata Katsuhiko,
38:45the first French restaurant in Japan.
38:52After that, he went to France.
38:55He went to Pierre Garnier, a Michelin Guide three-star restaurant.
39:02In addition to that, he planned to open two Pierre Garnier restaurants.
39:08Finally, he became a chef of sweets.
39:11In addition to that, he got a call from Macao's luxury hotel, The Thirteen Hotel.
39:17He experienced executive chef pâtissier.
39:21Isn't it amazing?
39:23He has a great career.
39:25It's amazing.
39:26It's amazing.
39:27Thank you very much.
39:30Have you been following Chef for a long time?
39:33I haven't been to Paris with him.
39:35When Chef was in Paris, he came to my hotel in Bangkok.
39:40That's amazing.
39:42I came back to Japan when Chef was in Tokyo.
39:46When I came back to Japan because of my family,
39:49I did a little bit of Chef's work in Japan.
39:53By chance, I got to know him as a chef and a receptionist.
39:59Did you get to know each other here?
40:01After that, I worked in Ginza.
40:04I lived in Kyubey for six years.
40:06In Kyubey, Ginza.
40:08Really?
40:09I lived in a private room for six years.
40:12What kind of couple is that?
40:14He has a great career.
40:16His wife, RUMIKO, lives in a hotel in Bangkok and Kyubey, Ginza.
40:21She has been serving customers in a first-class city and a restaurant.
40:25She is fluent in English.
40:27That's cool.
40:28Both of them have a great career.
40:35But now I live in Kasama.
40:38The couple has traveled all over the world.
40:42Why are they in Kasama?
40:45It's really cool.
40:51Yainaya, where the restaurant opens.
41:00It's an amazing restaurant.
41:02I came here from Yokohama.
41:05What time did you arrive?
41:07Around 7 o'clock.
41:10When I saw the T-shirts, I thought they came from all over the world.
41:14I thought they would come again.
41:17Thank you for waiting.
41:20Please take a seat.
41:22I'll show you the menu.
41:25We have three types of udon.
41:28What's that? Fried rice?
41:30What's that?
41:31How do you say that in Chinese?
41:33I don't know.
41:34I'm not good at it.
41:36Thank you for waiting.
41:38It's an amazing restaurant.
41:43It's so popular that it's sold out every day.
41:48It's a temporary house.
41:50I'm glad to see this.
41:52Why did they choose Kasama instead of the world's big city?
41:59I'm curious.
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44:34Like this.
44:37This is the beginning of the story, so in the future,
44:45the day will come when you will be rewarded.
44:50This is my hometown.
44:55I was raised by everyone in my hometown,
45:03but now I want to be a little more helpful.
45:07The country is famous, but the people who produce it are almost the same.
45:12The number of young people is decreasing.
45:15Someone has to come back and do something.
45:18It won't change forever.
45:21I want to bring what young people have learned in the city and abroad
45:26back to my hometown and spread it to the people around me.
45:32I'm going to make a dish.
45:35I'm going to make a dish with a local cook.
45:43I'm going to get a lot of people involved.
45:45I think the fun of the countryside is spreading,
45:48so I want to work with people who can relate to it.
45:54Reku calls young people back to his hometown where the aging is progressing and motivates them.
45:59Mr. Takeuchi returned to his hometown as a pioneer.
46:03He put the technology he gained by traveling around the world
46:06into Mont Blanc using local chestnuts.
46:11It's a spilled Mont Blanc.
46:13It's completely different from ordinary Mont Blanc cake.
46:16It's completely different, isn't it?
46:17It's not wrinkled.
46:19It has a fluffy texture.
46:21When you blow on it, it's so fluffy that it feels like it's going to pop.
46:28Every year, I come to Kasama to eat Mont Blanc.
46:34I go to a lot of shops.
46:37Among them, this shop is number one.
46:41Spilled Mont Blanc made by Mitsuboshi Patissier.
46:44What does it taste like?
46:46Thank you for waiting.
46:48Thank you very much.
46:50What?
46:51What is this?
46:52This is charred Mont Blanc.
46:54Charred Mont Blanc.
46:57A great creation of the first Mont Blanc.
47:00It's like a taro.
47:01Right?
47:02From Japanese delicacies.
47:05A game of charred Mont Blanc found in the seclusion of Kanagawa Prefecture.
47:09The night of Okuyo is full.
47:19The next Fotonou is Oni Yabai.
47:23Fotonite Chapter 6
47:27I'm going to quit Nengajo.
47:28There are people who only go to Nengajo.
47:30I'm waiting.
47:31A teacher who only goes to Nengajo.
47:32A classmate.
47:33A relative whose face I don't even remember.
47:34It's all right.
47:35It's safe until New Year's Eve.
47:37Nengajo with a photo is the shortest in the shop.
47:391 hour.
47:40Kitamura of the camera.
47:41Is it safe?
47:42Blue Arinamin.
47:43A painful pain has come.
47:45Eyes, shoulders, waist, and neck.
47:49When it comes to pain.
47:51This one is effective from the inside.
47:53Blue Arinamin.
47:54Medical Gold.
47:55Even for numbness.
47:57If it's AirPay, you can use card, electronic money, and QR.
47:59If it's AirPay, you can use card, electronic money, and QR.
48:02The card reader is zero yen.
48:04The card reader is zero yen.
48:05What kind of conversation is this?
48:07It's AirPay.
48:08Various payments.
48:09One of these.
48:10AirPay.
48:12Japan is about to amaze the world again.
48:13Japan is about to excite the world.
48:22It's time for Crown.
48:32Four crowns.
48:33To the world.
48:37Crown sports.
49:08The first receiver is Philips.
49:12Our movie, Atashi no Ga, will be released on November 8th.
49:16If you fall in love with someone like your best friend, which one would you choose?
49:20Please watch Love Battle Entertainment, which is full of positive spirit, at the theater.
49:27What kind of love story will Mitsuboshi Patissier create?
49:32Excuse me.
49:34Sorry to keep you waiting.
49:36Good morning.
49:38This is it.
49:40What?
49:42This is fried rice.
49:44This is fried rice.
49:46It's a little different, isn't it?
49:48Is this Mont Blanc?
49:50Yes, it is.
49:52He is particular about the details.
49:56I picked it up last week.
49:58What?
50:00This is a special one.
50:02It's a brand of Inuma chestnuts.
50:04It's a brand of Inuma chestnuts.
50:06Inuma chestnuts.
50:08Chestnuts used for Mont Blanc.
50:10Inuma chestnuts, which can be harvested in Ibaraki,
50:14are the only local chestnuts that are particular about the small details.
50:20The chestnuts that have been harvested are in Shibukawa, where they are picked for a week.
50:26It's a lot of work.
50:28The chestnuts are picked in the garden of the store.
50:30The color of the chestnuts is vivid.
50:32It's a lot of work.
50:3410 chestnuts are not enough.
50:36I think there are more than 10.
50:38One chestnut?
50:40One Mont Blanc.
50:42Everything is made by order.
50:46The light texture of the chestnuts and the sweetness of the chestnuts.
50:50It's a lot of work.
50:52And vanilla ice cream.
50:56They are wrapped gently with a lot of fresh cream.
51:04And then, they are not squeezed out of the chestnuts, but they are cut.
51:12And they are finished.
51:14I'm satisfied with the chestnuts.
51:16I'm satisfied with the chestnuts.
51:18It's a little shaved.
51:20It's a little shaved.
51:22It's fluffy.
51:24It's different from chestnuts.
51:28It doesn't look like chestnuts.
51:30It doesn't look like chestnuts.
51:32It looks like cheese.
51:34It's big.
51:36It smells good.
51:42It looks like it's going to spill.
51:44Let's eat.
51:46It's fluffy.
51:48I want to eat it.
51:54Let's eat.
52:02It's delicious.
52:04It's really fluffy.
52:06It doesn't look like chestnuts.
52:08It doesn't look like chestnuts.
52:10I'm surprised.
52:12I want to eat it.
52:14It looks like this.
52:18It's sweet and light.
52:20It's a unique taste of chestnuts.
52:26You are beautiful.
52:30I have a concept.
52:32It's a love that piles up like snow.
52:38I'll use it as a chef.
52:40I'll use it as a chef.
52:42The taste and hospitality were excellent.
52:44The driver of the car was easily guided.
52:46It was wonderful.
52:48It was wonderful.
52:50It's hot, so be careful.
52:52Thank you very much.
52:54Thank you very much.
52:56Meiji.
52:58My family seems to be sick.
53:00I'm angry.
53:02I have to take care of my health.
53:04That's why R1, where 94.9% of doctors are recommended.
53:06R1, where doctors are recommended.
53:08R1, where doctors are recommended.
53:10Everybody, be frank.
53:18Everybody, be frank.
53:20Bitcoin is Bitbank.
53:22Bitcoin is Bitbank.
53:26I'm not a child.
53:28I know the depth of potage.
53:30I know the depth of potage.
53:32I know the depth of potage.
53:34Potage at this age.
53:36Knorr Potage with Vegetable Melting.
53:38Knorr Potage with Vegetable Melting.
53:48The next Fortuna is...
53:50The next Fortuna is...
53:52Fortnite Chapter 6
53:54Fortnite Chapter 6