Category
📺
TVTranscript
00:00Today is Tuesday, but let's get in the mood for the weekend!
00:17Each time, they decide on a theme and introduce delicious dishes.
00:22These two are the guides.
00:26This week's theme is fried rice!
00:29This week's theme is 1 hour special!
00:34It's the end of the year.
00:37What is the theme of this 1 hour special?
00:40It's a 1-hour hotel special!
00:441 hour!
00:46Let's go to all the hotels in the prefecture!
00:49I'm looking forward to it!
00:50There should be high-quality ingredients.
00:53Let's go!
00:56Fried rice! This time, it's the end of the year 1-hour special!
01:01The theme is a whole 1-hour hotel special!
01:05There are a lot of delicious information, such as hotel lunches, dinner buffets, and special Christmas menus.
01:14There are also gifts that you can enjoy as a pair, so don't miss it!
01:23Fried rice! This time, it's a whole 1-hour hotel special!
01:47The first one is this hotel!
01:50The first one is this hotel!
01:55I'll have a foie gras!
01:58Is it the first one?
02:00It's the best!
02:01It's the best!
02:02Luxurious!
02:03Let's go!
02:06The first one is this hotel!
02:12The Grand Castle Dining is on the right.
02:17You can enjoy dishes using seasonal ingredients throughout the year at the buffet.
02:23This time, it's the Christmas Lunch & Dinner Sweets Buffet, which starts on December 20th.
02:30From the Christmas Dinner Buffet, we have a foie gras sauté, orange brioche, and gastric sauce using ouchan fan.
02:39Wow, that's amazing!
02:41There are a lot of horizontal characters!
02:42I didn't know there were three or four!
02:44I didn't know either!
02:45I understand foie gras.
02:46I understand foie gras.
02:47I understand sauté, too.
02:50This is a Christmas Dinner limited edition foie gras sauté, orange brioche.
02:57There are a lot of horizontal characters.
03:00It's so beautiful that it's a waste to break it, but let's have a bite!
03:08It's so good!
03:10The foie gras is delicious!
03:12The foie gras is melting in my mouth!
03:15Have you ever made a sautéed foie gras?
03:18I make a sautéed foie gras with milk and fresh cream.
03:21I make a sautéed foie gras with milk and fresh cream.
03:22You make a sautéed foie gras with milk and fresh cream.
03:24Is it a flavor?
03:26It's a flavor.
03:28Foie gras melts in your mouth.
03:31It's a sautéed foie gras, so it doesn't smell.
03:35The foie gras has a rich umami and richness, but the orange-flavored brioche absorbs it well.
03:42What is this bread-like thing underneath?
03:46This is a brioche.
03:48What is a brioche?
03:51It's a bread made with a lot of butter.
03:57This bread!
03:59It's a brioche.
04:02This is also very delicious.
04:04By the way, this brioche has a strong taste of citrus.
04:09Do you use this kind of brioche for bread?
04:12Yes, I use it for bread.
04:15The brioche with a lot of butter is a soft bread.
04:20The texture of the foie gras is just right, and it mixes beautifully in my mouth.
04:26And the orange peel on top gives it a good accent.
04:31First, I cut the orange peel cleanly.
04:36Then, I cut it into thin slices.
04:39Then, I boil the orange peel in water.
04:42I boil the orange peel five times.
04:44Then, I remove the foam.
04:46Then, I add syrup.
04:48Wow, that's amazing.
04:51Does it take a lot of time to boil the orange peel?
04:56It's a small dish, but it's a foie gras sauté with a lot of details.
05:01It's a very satisfying dish.
05:04Next, let's take a look at the beef dish.
05:07This is also one of the buffets, but this time it's done in front of you.
05:14Wow, this is a luxury.
05:16The chef is in front of me.
05:18What is this?
05:19You invited me in front of me.
05:22Please tell me about this menu.
05:24This is a Christmas lunch and dinner menu.
05:28This is a Japanese beef stew with red wine.
05:31Wow, Japanese beef stew with red wine.
05:35This is a Japanese beef stew with beef bourguignon.
05:38It's stewed slowly, so it's very tender.
05:43Wow, it's so tender.
05:46Wow, it's so tender.
05:48Thank you very much.
05:51What is this sweetness and umami of the meat?
05:55It's tender and melts in your mouth.
05:59The beef alone has a lot of umami.
06:02That's right.
06:03Ken-san is stewing Japanese beef for 5 hours, so it's so tender that it's melting in your mouth.
06:10Before stewing, the beef is grilled once to lock in the umami, so the taste is condensed.
06:17And the red wine sauce is exquisite.
06:21The red wine is also a type of wine with a strong color.
06:26It's the same as Merlot and Cabernet Sauvignon.
06:29You use two kinds of red wine.
06:32The vegetables are also stewed together.
06:34Are the vegetables also stewed together?
06:37The sauce has the umami and sweetness of vegetables using two kinds of red wine.
06:43It's a bad manner, but I want to eat it with rice like curry.
06:49Christmas Lunch & Dinner Sweet Beef is available from the 20th to the 25th.
06:54I think it's still in season, so please make a reservation.
06:58During the Christmas period, you can also prepare a take-out menu.
07:02This is a Christmas take-out menu.
07:06It's roast chicken and roast beef.
07:10Can you take it out?
07:12Yes.
07:13Wow, I'm so happy.
07:15I'll cut it up now.
07:17Wow, it's the best.
07:19You can eat it.
07:20I'm so happy.
07:22From the Christmas-only take-out menu, roast chicken and roast beef.
07:28I'll have roast beef this time.
07:36How is it?
07:38This is good.
07:39The meat is very moist.
07:42It has a great texture.
07:45Do you season the roast beef?
07:49I cook it at a low temperature once.
07:52Before that, I season it with salt and pepper, rosemary, and laurel.
07:57I marinate it in a vacuum for 24 hours.
08:04After that, I cook it at a low temperature.
08:07It's the best.
08:08It's the best.
08:11First, I marinate the high-quality beef in salt and pepper and herbs for 24 hours.
08:17After that, I cook it at a low temperature to make it soft and juicy.
08:21Then, I roast the surface.
08:23It takes a lot of work.
08:25It's moist, soft, and very juicy.
08:30This sauce is very delicious.
08:33What kind of sauce is this sweet sauce?
08:37It's a gravy sauce.
08:38It's a gravy sauce.
08:40I season it with nata and soy sauce.
08:43I don't have it here today.
08:45I season it with nata and soy sauce.
08:46You season it with nata and soy sauce.
08:48Gravy sauce with meat juice goes well with roast beef.
08:57Check out the take-out menu at the hotel's website.
09:04There's more to come this time.
09:07The Strawberry Sweets Buffet will be held from January 11th next year.
09:12This time, let's take a step forward.
09:16This is a baked Alaska dessert with strawberry ice cream.
09:21Baked Alaska.
09:22I've heard of it.
09:23I've heard of it, too.
09:25Baked Alaska is a cake made with ice cream, cake sponge, and meringue.
09:34This is Strawberry Baked Alaska.
09:38When you pour the hot alcohol, the meringue is baked and smells good.
09:44Is it hot? Is it cold?
09:51It's amazing.
09:54It's good.
09:55It's hot on the outside, but cold on the inside.
10:05It's amazing.
10:06It's hard to enjoy the texture.
10:09It's just the right temperature to put in your mouth.
10:14It's fun to collaborate between a slightly warm meringue and cold ice cream.
10:20The strawberry is used a lot, so it has a strong flavor.
10:24Don't miss the performance of the fire.
10:28This is a present from the Double Tree by Hilton.
10:32The Strawberry Sweets Buffet will be presented to four people in pairs.
10:37Please search for how to apply on AGEAGE MESHI.
10:41Thank you for the delicious buffet.
10:44Hotel Chinese will appear after the commercial.
10:48AGEAGE MESHI
10:51AGEAGE MESHI
10:52This time, it's a whole hour of hotel special.
10:56The second place is...
10:59The second place is the L'Oreal Hotel Naha.
11:03We will have the hotel Chinese.
11:06That's great.
11:07We'll have Chinese.
11:09There are a lot of people.
11:11Yes.
11:12Let's go.
11:13Let's go.
11:15L'Oreal Hotel Naha is located in the west of Naha City.
11:18It's been four years since Hanafu, a luxury dining restaurant on the second floor, was re-opened.
11:24First of all, the noodles are delicious and well-received in China.
11:29This is golden noodles.
11:32Golden noodles.
11:34It's not ordinary noodles.
11:37That's right. It sounds good.
11:40This is golden noodles.
11:43Anyway, it smells good.
11:46Put soy sauce and sesame paste in a bowl.
11:50Is this chili oil?
11:52Put a lot of this, too.
11:54And add a tablespoon of vinegar and pour the soup.
11:59Put the boiled noodles in and add green onion, meat miso, and chopped onions.
12:05It's done.
12:07Let's try the soup first.
12:11It's delicious.
12:12It's delicious.
12:14I thought the soup would be thick, but it's smooth.
12:21What kind of soup do you use?
12:24We use chicken soup, which is often used in Chinese restaurants.
12:30The soup is made of chicken.
12:33As you can see, the chicken is used a lot, so the taste is rich.
12:38However, the aftertaste is refreshing, so it goes through the throat.
12:43And the seasoning is not ordinary.
12:48This is called Chi-ma-jan.
12:51We use golden sesame paste.
12:55I've never heard of golden sesame paste.
12:57What's special about it?
12:59It's a very fragrant sesame.
13:03I see.
13:05It's a paste with a lot of fragrant golden sesame.
13:09The fragrant scent of sesame stimulates appetite.
13:14It also adds richness to the chicken soup, which has a refreshing aftertaste.
13:19And the soy sauce seasoning is not ordinary.
13:23We use soy sauce as a base.
13:30We use dried sardines, kelp, bonito flakes, and soy sauce seasoning.
13:43That's why we use soy sauce as a base.
13:45I see.
13:46That's why it's gentle.
13:48I agree.
13:49If you add dried sardines, kelp, and bonito flakes, it will be nostalgic.
13:54That's right.
13:55I see.
13:56That's it.
13:58Dried sardines, kelp, and bonito flakes?
14:02It really has a Japanese taste.
14:06That's why it's gentle and nostalgic.
14:10And the chili oil is homemade.
14:14It's gentle and spicy, and it smells good.
14:17Next, I eat the noodles.
14:22The noodles are delicious.
14:24The noodles are slippery.
14:27It's delicious.
14:28It's chewy and has a good texture.
14:31It's good.
14:32Yes.
14:33This is Kansui.
14:35There are eggs in it.
14:37It smells good.
14:39It's straight noodles, but it goes well with the soup because it's thin.
14:45It goes well with the soup.
14:47It's delicious.
14:48It's delicious.
14:49It's thin, so it's easy to eat.
14:51It's easy to eat.
14:52It's important.
14:53It's just the right length.
14:54It's just the right length.
14:56The noodles are slippery, but when you chew them, they have a chewy texture.
15:02It's thin, but I'm glad that it goes well with the soup.
15:08It's just the right length, so it fits in your mouth.
15:13The balance of soup, noodles, chili oil, and minced meat is perfect.
15:18I think I can finish it in no time.
15:22Next, I eat noodles.
15:25This is Sanra Tanmen.
15:27Sanra Tanmen.
15:30I think it's my first time to eat it.
15:32Me, too.
15:35Mr. Okawa has a lot of life experience.
15:37It's my first time to eat it.
15:40This is Sanra Tanmen.
15:44Put pork, bamboo shoots, shiitake mushrooms, and aona in the soup with soy sauce and vinegar and simmer.
15:52After simmering for a while, add shredded tofu.
15:57Add water-soluble potato starch and thicken the soup.
16:02Add pepper to the bowl and pour the thickened soup.
16:08After adding noodles, pour soup on them and put chopped green onion on them.
16:15Mix them well with chopsticks and spoons.
16:20It's great.
16:27It's great.
16:28Shut up.
16:31It's not as sour as I imagined.
16:36Yes.
16:37It's mild.
16:38It's not as sour as I imagined.
16:42I see.
16:43It's not as sour as I imagined.
16:48We use two kinds of vinegar.
16:51Two kinds?
16:52Black vinegar and black vinegar.
16:55Black vinegar.
16:56Black vinegar.
16:59The key to Sanra Tanmen is vinegar.
17:03We use regular black vinegar and black vinegar.
17:07By heating the vinegar, the sourness is reduced to a certain extent and the sweetness is added.
17:13Next, add chili oil to change the taste.
17:21It's great.
17:22It's great.
17:25It's great.
17:26It has a great punch.
17:27It smells good.
17:28It smells good and goes well with Sanra Tanmen.
17:32You can enjoy Sanra Tanmen twice.
17:36It's worth a try.
17:39Next is Hana-Fu Lunch Set.
17:42Hana-Fu Lunch Set includes appetizers, Tenshin, salad, soup, rice, and dessert.
17:52You can choose from the six main dishes.
17:57This time, they will stir-fry raw squids and seasonal vegetables.
18:01They will also eat Chimagu's Shanghai-style stew, Tanmu Zuo.
18:05Let's try raw squids first.
18:09It's soft.
18:12It's great.
18:13It's great.
18:15Is raw squid soft?
18:17Do you use your hands?
18:19I use a kitchen knife.
18:22Is it a hidden kitchen knife?
18:24It's great.
18:26Even old people can eat this.
18:29It's easy to eat.
18:32Raw squids are cut with a kitchen knife, so it's easy to eat.
18:37The key to the taste is soy sauce.
18:39It's a fermented seasoning made from soybeans.
18:42It adds flavor and richness.
18:45Next is Chimagu.
18:48It's great.
18:51Of course it's delicious.
18:53I know it's delicious.
18:55It's the best.
18:57It's exquisite.
18:58It's a little sweet.
19:01It's not like Okinawan sweetness.
19:06I use Chinese sugar to make it sweet.
19:12That's why it has a deep flavor.
19:14I see.
19:15It's Shanghai style.
19:17It's a little sweet seasoning made from Chinese soy sauce.
19:22It's fried once with soy sauce, so it's fragrant.
19:28From appetizers to desserts, you can enjoy Chinese food.
19:32It's a Hanafu lunch set.
19:35It's so expensive, but it's so big.
19:38I have to go.
19:40It's a present from L'Oisir Hotel.
19:44It's a Hanafu lunch set.
19:46It's a pair lunch set.
19:48It's a gift for 10 people.
19:50You can search for how to apply on Ageage Meshi.
19:53Thank you for the delicious Chinese food.
19:56After the commercial, the world's top 3 delicacies will appear.
20:04Ageage Meshi.
20:05This time, it's a one-hour hotel special.
20:08The third place is...
20:11The third place is Hiatt Regency Naha, Okinawa.
20:16This time, the world's top 3 delicacies will appear.
20:20The world's top 3 delicacies will appear at a buffet?
20:23That's amazing.
20:24I'm looking forward to it.
20:26Let's go.
20:28Hiatt Regency Naha, Okinawa is located in Makishi, Naha City.
20:33In Sakurazaka, which is on the second floor,
20:36lunches are very popular depending on the day.
20:39On Sundays, there is a weekend brunch where you can drink as much alcohol as you want.
20:46There are many dishes selected from the brunch.
20:50First of all, let's look at the world's top 3 delicacies.
20:55This is a smoked salmon marinade.
20:57It's wrapped in a crepe and topped with caviar.
21:00Caviar.
21:02What's next to it?
21:04This is a foie gras mousse.
21:07It's topped with red wine.
21:12What's this?
21:13This is a truffle risotto arancini.
21:16Wow, truffle risotto?
21:19Caviar, foie gras, and truffle.
21:22These are the world's top 3 delicacies.
21:25Let's start with the crepe wrap.
21:33It's a perfect balance.
21:37The salmon inside is very soft and smells good.
21:42What's mixed with the salmon?
21:44Salmon, onion, paprika, sour cream, and lemon juice.
21:50It has a refreshing taste.
21:53Is there salmon roe on top?
21:55Which one?
21:56Mussel roe.
21:58Mussel roe?
22:00I've never heard of it.
22:03No matter how you look at it, it looks like salmon roe.
22:06Salmon roe is delicate and small.
22:09It's a mussel roe.
22:14The smoked salmon has a moist texture.
22:17It has a strong flavor.
22:19It's as good as caviar.
22:22It has onion and paprika, so it has a nice crunchy texture.
22:28It has lemon and sour cream, so it's refreshing to eat.
22:35Next is the foie gras mousse.
22:41It's so smooth.
22:44It's rich.
22:46The foie gras is rich.
22:49I was surprised.
22:51It's different from the crepe wrap.
22:54It has a rich flavor.
22:57It's very creamy, and the aroma of foie gras spreads in your mouth.
23:03What else is in it?
23:05It has consomme, fresh cream, milk, and eggs.
23:10How do you make it?
23:13You put it in a mixer.
23:15Foie gras is separated from cold foie gras.
23:17So you warm up the milk and cream a little bit.
23:19You mix it with a mixer at a temperature that doesn't separate.
23:22You pour it in one by one and heat it with convection steam.
23:26Then you cool it down.
23:29It's amazing.
23:32There are so many processes.
23:35The world's top three delicacies.
23:37The last is black truffle risotto.
23:40This is amazing.
23:42This is delicious.
23:44This is amazing.
23:46The aroma is amazing.
23:49You put a lot of truffle in it.
23:52The inside is like a risotto, and the risotto is delicious.
23:55The outside is crispy.
23:58This is fried in oil at a low temperature.
24:02This black part is similar to truffle.
24:05This is made of bamboo charcoal.
24:07This is fried black and similar to truffle.
24:10Is that so?
24:11This is similar to truffle.
24:13Before I put it in my mouth, I smelled truffle.
24:17When I put it in my mouth, I smelled it even more.
24:21It's like a croquette because the risotto is rolled up and coated.
24:27It's like a truffle because it's made of bamboo charcoal.
24:32The risotto inside is very delicious.
24:35It's crispy.
24:37What do you use to make it?
24:39This is fried onions in olive oil.
24:41After frying the rice, I make chicken bouillon soup.
24:47I put minced truffle and Parmesan cheese in it.
24:51After cooling it down, I roll it up.
24:54You cool it down, roll it up, and put bread crumbs on it.
25:00This is a buffet style, so you can enjoy it to your heart's content.
25:06But other dishes are also delicious, so don't forget.
25:11Do you have sushi?
25:13Yes, we have sushi.
25:15We have everything.
25:17Can you tell us about this dish?
25:20This is a dish from Hakodate and Kanazawa.
25:23There are yellowtail, tuna, and red sea bream in the front and right.
25:27Everything in the back is rolled up.
25:30That's great.
25:33The image of Western food is strong, but Japanese food is also very popular.
25:37Among them is the classic sushi.
25:41This time, yellowtail, tuna, and red sea bream.
25:47I'm not sure which one to eat, but if you want to enjoy it at once, roll it up.
25:55It's delicious.
25:57The yellowtail is good.
25:59The fat is good.
26:01The tuna comes out later.
26:05The red sea bream also comes out.
26:07The cucumber also came out.
26:09All of them came out.
26:11Three kinds of fish are delicious.
26:15You can enjoy various textures, such as crunchy red sea bream and chewy tuna.
26:22The crunchy texture of the cucumber gives a good accent and the aroma of the perilla.
26:30You can eat as many as you want, but there are other delicious dishes, so be careful.
26:37Next is the meat.
26:39This is roast beef from KOKUSAN GYU.
26:42Roast beef from KOKUSAN GYU.
26:45The sauce and truffles are on it.
26:47There are truffles on it.
26:49That's amazing.
26:51Do you put truffles on here, too?
26:53Here is the roast beef.
26:56He cuts it in front of the customer and finishes it.
27:02The meat juice comes out from the cross section.
27:05It's amazing.
27:07He puts the sauce on the plate and puts truffles on it.
27:11This is absolutely delicious.
27:18The taste of the meat is amazing.
27:21It's excellent.
27:23It's refreshing.
27:25The taste of the red meat is amazing.
27:28The meat itself has a good taste.
27:30The meat was marinated in salt the day before.
27:33The meat was cooked at a low temperature on the day of cooking.
27:37The meat is yellow.
27:38The temperature is well managed.
27:41The meat has a beautiful color.
27:44The meat is cooked at a low temperature after being marinated for a day, so it has a lot of meat juice.
27:50The meat is soft and has a good texture.
27:53Every time I chew it, the taste of the meat is in my mouth.
27:57The red wine sauce brings out the taste.
28:00This is a red wine sauce.
28:03It's not just red wine, is it?
28:05It has a strong taste and umami.
28:08This sauce is made with red wine, pon de peau, and koshu.
28:13It's delicious.
28:15The sauce is full of the umami of beef.
28:18This is the scent of truffles.
28:20The truffles do a good job.
28:27There are five kinds of dishes I introduced today.
28:30As you can see, there are still more dishes.
28:34There are only dishes that I am particular about, so enjoy them little by little.
28:39There is also a violin performance of three stages a day.
28:43Why don't you drink wine?
28:46This is a present from the Hyatt Regency Naha, Okinawa.
28:51This is a present from Sakurazaka branch.
28:56This is a limited edition on Saturday and Sunday.
28:59Please search for how to apply on Ageagemeshi.
29:03Thank you for the delicious world's top three delicacies.
29:08Ageagemeshi 1 hour hotel special.
29:12In the first half, we introduced the three items you see.
29:15In the second half, we will continue with the hotel special.
29:19There is also a present, so don't miss it.
29:23Ageagemeshi 1 hour special.
29:50In the second half, we will continue with the hotel special.
29:55There is also a present, so don't miss it.
30:05Ageagemeshi 1 hour hotel special.
30:09In the second half, we will start with this hotel.
30:14We came to Chatan Resort in Hilton, Okinawa.
30:18Mr. Okawa, what is this?
30:20This is a crab.
30:22It looks like an octopus.
30:25Let's go.
30:28Chatan Resort in Hilton, Okinawa in Chatan-cho, Mihama.
30:33The buffet restaurant, Suriyun, is currently holding a Japanese food fair called
30:38Suriyun.
30:41There are various dishes such as tempura, which is fried in front of you, and salmon chan-chan.
30:47First of all, this is a seafood bowl.
30:51Seafood bowl.
30:54We prepared this, but what is it actually?
30:59We have prepared about 12 kinds of ingredients.
31:03You can choose your favorite ingredients.
31:07I see.
31:09You can make your favorite seafood bowl with about 12 kinds of ingredients.
31:14This time, the chef's recommendation.
31:17You can add soy sauce as you like.
31:19Yuri-chan, is that too much?
31:23I'm mixing it.
31:25Wait a minute.
31:26Don't mix the seafood bowl.
31:29Didn't you mix the seafood bowl?
31:31It doesn't matter.
31:33You can mix it as you like.
31:35Let's eat.
31:41It's delicious.
31:43Tuna is delicious.
31:45I mixed it.
31:50I can feel the texture of various ingredients.
31:55Is it better to mix it?
31:57I think it's better to mix it.
31:59Please mix it as you like.
32:01Thank you very much.
32:03It's okay to mix it.
32:05It's okay to mix it.
32:07I'm glad.
32:11Yuri-chan has various ingredients in her mouth just by mixing it well.
32:16All kinds of seafood are fresh and have a good texture and smell.
32:21The rice is white rice, but you can enjoy the deliciousness of the ingredients.
32:26The soy sauce was sweet and delicious.
32:29This is a sweet soy sauce and a normal soy sauce.
32:33Is it okay to mix it?
32:35It's okay.
32:37You can eat it separately.
32:39It's delicious.
32:41The soy sauce is normal and sweet.
32:45Please use it as you like.
32:47I'm glad I didn't eat too much because I served it in a small bowl.
32:52There are other delicious dishes.
32:56It looks delicious.
32:59This is Okinawan-style oden.
33:01I'm glad.
33:03This is a good oden for this season.
33:06This is an oden that changes every month.
33:10You can enjoy Okinawan-style oden until the 6th of next month.
33:14There is also a way because it is Okinawan-style.
33:18I eat it with Japanese pepper.
33:23This is delicious.
33:26This is the best.
33:28This is very delicious.
33:30This is the best.
33:32This is a strange feeling.
33:34This is amazing.
33:36What kind of soup is this?
33:38This soup is made from bonito.
33:41This soup is made from pork.
33:46This soup is sweet and uses brown sugar.
33:49This is brown sugar.
33:51This soup contains brown sugar.
33:56This is a soft soup.
34:00This soup is boiled and put in an oden pot.
34:05This soup is made from bonito.
34:08This soup is sweet and uses brown sugar.
34:12This soup is delicious.
34:16This is a sausage.
34:21This is very delicious.
34:24This is very delicious.
34:26Can you eat this?
34:28This is amazing.
34:30This is a completely different taste.
34:33Is that so?
34:35This is not just a sausage.
34:37Is this a homemade sausage?
34:38This is not a homemade sausage.
34:40This is AGU.
34:43This is not the sausage I usually eat.
34:46This is AGU.
34:48This has a strong taste.
34:51This is a sausage made from AGU pork.
34:54This sausage has a sweet taste.
34:56This sausage is full of meat.
34:59This has a lot of soup.
35:01This is very delicious.
35:03This is an Okinawan-style oden.
35:06This has lettuce inside.
35:08Even if this is boiled, it remains crispy.
35:11This is a good point of lettuce.
35:13This is an Okinawan-style oden served at a hotel.
35:16This is worth a meal.
35:19This is a special buffet during Christmas.
35:23This is a special roast beef served at a Christmas buffet.
35:29I'm glad.
35:30This is very powerful.
35:34I didn't expect this.
35:37During Christmas, there is a Japanese food fair and a special buffet.
35:43This is roast beef.
35:45This seems to be worth eating.
35:48I eat this with gravy sauce.
35:53This is delicious.
35:54The moment I put it in my mouth, I felt the umami and aroma of the meat.
35:58This is very good.
36:00This spreads in my mouth.
36:02This is very good.
36:04This is soft.
36:06Is this seasoned?
36:08This is seasoned.
36:12This is a gravy sauce.
36:14What is this?
36:16This is beef soup.
36:18This is seasoned with flour, soy sauce, etc.
36:21The sauce is soft.
36:24This is seasoned.
36:26This is a mustard.
36:29This is seasoned.
36:31I eat this.
36:33This is also included in the buffet.
36:37This is marinated and cooked at a low temperature.
36:40This is soft and moist.
36:44Every time I chew, the umami spreads in my mouth.
36:49The gravy sauce enhances the taste.
36:54What's next?
36:56I was waiting for this.
36:59This is a crab.
37:01This is a crab.
37:02This is a crab served for lunch on Saturday and Sunday.
37:07You can eat this for lunch and dinner during the Christmas period.
37:11You can eat this for lunch and dinner.
37:13Is this served every day?
37:14This is amazing.
37:15This is a crab buffet that is held on Saturday and Sunday.
37:21You can eat this every day during the Christmas period.
37:24This is a big crab that looks delicious.
37:28I eat this with crab sauce.
37:32This is delicious.
37:36This is delicious.
37:40This year is over.
37:43I feel the end of the year when I eat this crab.
37:50What kind of crab is this?
37:52This is a venison crab.
37:54This is a venison crab.
37:56This is delicious.
37:57The umami spreads in my mouth.
37:59This is a big crab.
38:02That's why it's so big.
38:05This is a venison crab in season.
38:08This is not only big, but also delicious.
38:12This is steamed, so you can enjoy the taste of crab.
38:16You can eat this as much as you want.
38:19Crabs are delicious.
38:22This is a Japanese-style buffet.
38:24This is a special Christmas buffet.
38:27Okinawan-style oden.
38:29Roast beef.
38:30Venison crab.
38:32This is delicious.
38:34This is a gift from Hilton Okinawa Chatan Resort.
38:39This is a gift for 6 people.
38:44Please search for how to apply.
38:48This is a delicious venison crab.
38:51After the commercial, sweets will appear.
38:58This time, it's a one-hour hotel special.
39:03Here is the last place.
39:05The fifth place is Okinawa Prince Hotel Ocean View Ginowan.
39:10This is the last place.
39:13I will have a lot of dessert.
39:15This is the best.
39:18Let's go.
39:20Okinawa Prince Hotel Ocean View Ginowan is located in Mashiki, Ginowan City.
39:26The Golden Dining Ginowan on the first floor.
39:29Winter buffet.
39:34Lunch buffet.
39:35Hokkaido.
39:36Kyushu.
39:37Okinawa.
39:38Ginowan style.
39:42I am satisfied with each feature.
39:48Dinner buffet.
39:49Okinawan cuisine.
39:51Marinated salmon.
39:53Grilled fish.
39:55Seafood.
40:00This looks delicious.
40:03There are a lot of sweets.
40:06Among them.
40:11I have prepared three.
40:13That's good.
40:15Is this okay?
40:17This is Momura.
40:19This looks delicious.
40:22What is this?
40:23This is Nagasaki-style castella pudding.
40:26This is a warm pudding.
40:29What is this?
40:31This is HUSKUP ice cream.
40:33HUSKUP ice cream.
40:35There are three kinds of sweets.
40:37All of them look delicious.
40:39First of all, HUSKUP ice cream.
40:43This is delicious.
40:45This is a little sour.
40:48This looks like a grain.
40:51Is this HUSKUP fruit?
40:53Yes.
40:54This is processed into a pudding.
40:58HUSKUP is a special fruit of Hokkaido.
41:02It has a sharp sour taste.
41:05If you use it for jam or ice cream, it will have a refreshing aftertaste.
41:09The scent is also good.
41:12This is delicious.
41:13This is sour.
41:15This is sweet.
41:17What is this sweetness?
41:19This is honey.
41:21This is honey.
41:23This is yogurt and fresh cream.
41:25This is yogurt.
41:27This is yogurt.
41:29This is yogurt.
41:31This is yogurt.
41:33This is yogurt.
41:35This is delicious.
41:37This is honey, so it has a gentle sweetness.
41:41This is yogurt, so it has a refreshing aftertaste.
41:46This is handmade, so it melts in your mouth.
41:51Next is MILK ANMON BROWN.
41:54This is like winter.
41:56ITADAKIMASU.
42:02This is delicious.
42:03This is delicious.
42:06This is like a mixture of Japanese sweets and Western sweets.
42:10This is white bean paste, condensed milk, and butter.
42:16This has a strong taste.
42:19This is elegant sweetness.
42:22This is finished in front of the customer.
42:26This is a lot of milk paste on the dough.
42:30This is finished with powdered sugar.
42:34This is elegant sweetness.
42:37This is a smooth texture by mixing Japanese-style white bean paste, condensed milk, and butter.
42:43The fresh cream inside is also different.
42:47The cream inside was delicious.
42:51What is in it?
42:54This is a walnut.
42:57This is a walnut.
42:59Is this walnut in it?
43:01I'm swallowing it.
43:04Is this a product that is made in front of you?
43:08This is a product that is squeezed in front of you.
43:13This is a product that is made in front of you.
43:16Can I eat many of these?
43:18Please eat many of them.
43:21The fresh cream contains walnuts.
43:24This is a good accent.
43:27So as not to interfere with the deliciousness of the milk anmon, the fresh cream is less sweet.
43:33You're thinking about it, aren't you?
43:35The first cup of ice cream and milk anmon bran are provided for lunch and dinner.
43:41You can eat as many as you want.
43:44Next, the lunch-only sweets.
43:47This is Nagasaki Castella Pudding.
43:50It is provided in a warm state.
43:52It's warm.
43:53I see.
43:54I love Nagasaki Castella, too.
43:57Is that so?
44:00It's pudding.
44:03This is Nagasaki Castella Pudding.
44:06It's a warm dessert.
44:09How does it taste?
44:18Great!
44:19It came from above.
44:21It came from above.
44:23This is delicious.
44:24This is delicious.
44:25It was more delicious than I expected.
44:27You are the winner.
44:29Thank you very much.
44:30Congratulations.
44:32This is delicious.
44:33Is this pudding also handmade?
44:35This pudding is also handmade.
44:37This pudding has a strong taste.
44:39This pudding uses a lot of fresh cream and egg yolk.
44:44And there is honey and mirin to make it taste like castella.
44:50Mirin?
44:53Castella contains mirin?
44:56There is also a recipe that contains castella mirin.
44:58Is that so?
45:01This pudding uses a lot of fresh cream and egg yolk.
45:06Castella contains honey and mirin.
45:10It tastes like Nagasaki Castella.
45:13This goes well with pudding.
45:17Is there a competition?
45:21I participated in a competition called JAPAN CAKE SHOW TOKYO the other day.
45:27I won the silver prize.
45:29Silver prize?
45:30Silver medalist.
45:34It's a luxury to be able to taste the sweets of the medalist patissier.
45:40The winter buffet will be held until February 17 next year.
45:47Please try it.
45:50We also have a Christmas buffet here.
45:54It may still be available in the fall.
45:56Please check the website of the hotel or contact us by phone.
46:01Here is an announcement of the present from Okinawa Prince Hotel Ocean View Gino One.
46:07Lunch invitation is given to 6 people in pairs of 3.
46:11Dinner invitation is given to 6 people in pairs of 3.
46:17Please search for how to apply on AGE-AGE-MECHI.
46:21Thank you for the delicious sweets.
46:25This is the hotel introduced in the second half of the game.
46:29For more information, please check on SNS or contact the hotel.
46:36Here is an announcement of the present from the viewers.
46:40Here is an announcement of the present from the viewers.
46:56Please search for how to apply on AGE-AGE-MECHI.
47:02AGE-AGE-MECHI is now available on FOD and TVER.
47:06For more information, please check on OKITIBU.
47:11AGE-AGE-MECHI is now available on FOD and TVER.
47:15This is the last episode of AGE-AGE-MECHI this year.
47:20The next episode will be on January 10th.
47:23The theme is Naha Tuna.
47:25It's a little early, but have a happy new year.