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00:00In tonight's magic restaurant, the five Michelin Guide Chefs will secretly visit a chain restaurant.
00:12The Japanese-style three-star chef will eat Kokoichi's cutlet curry.
00:17First, I'll eat Tonkatsu Teizoku.
00:20It's the owner's curry.
00:21I'll eat this!
00:27And then, he'll eat Domino's pizza, which is a favorite dish of the Italian Michelin Guide Chef.
00:42Who will he report to?
00:44Hello, I'm the three-star chef of the idol world, Kawaii Fumito.
00:48I'm Kawaii Fumito.
00:50I'm here at Kimura Takeya's Grand Maison Tokyo.
00:55You're going to explain it yourself, right?
00:57I didn't know until you said it.
01:01The first Michelin Guide Chef to visit a chain restaurant is...
01:08A Chinese legend who has won the Michelin Guide once in six consecutive years,
01:13S. Sawada from China, Sawada Shuhei.
01:18What kind of chain restaurant will he visit?
01:23I've heard of it.
01:25I come here at least once a month.
01:29I think it's because it doesn't get out of hand.
01:31It doesn't get out of hand?
01:33I'm running a restaurant, so I think it's amazing that I can make food that doesn't get out of hand in any restaurant.
01:40I'm learning about that, too.
01:43What kind of chain restaurant will Chef Sawada visit?
01:46Here it is.
01:48Here we are.
01:50This is the chain restaurant that I really go to.
01:54It's Vermilion.
01:56Vermilion?
01:58Is it interesting for a Chinese person to go to a Chinese restaurant?
02:01Vermilion, is it really good?
02:03It's good. I love it, too.
02:05When I'm in Oita, I eat Vermilion Chowder every week.
02:08I eat Vermilion Chowder every week.
02:14Vermilion is a Chinese restaurant that Kawaii loves.
02:20The vegetables are delicious, too.
02:22Vermilion is so popular that it has 363 stores nationwide.
02:28But why does a Chinese Michelin chef go to a Chinese restaurant?
02:34That's right. That's amazing.
02:35I like Chinese food, so I go to a Chinese restaurant.
02:39If you like Chinese food, you should go to a Chinese restaurant.
02:41Why do I go to a Chinese restaurant?
02:43I like Chinese food, so I go to a Chinese restaurant.
02:47This is Vermilion's top three popular menus that Chef Sawada will visit.
02:53What is it?
02:55From now on, Chef Sawada will announce the top three recommended menus that he has repeated.
03:02The third place is...
03:04It's a fast-paced menu that's been popular for a long time.
03:11It's a fast-paced menu that's been popular for a long time.
03:18It's a fast-paced menu that's been popular for a long time.
03:32I'm sorry to keep you waiting.
03:34This is Vermilion Chowder.
03:36Vermilion Chowder.
03:38Vermilion Chowder.
03:40Vermilion Chowder.
03:42It smells really good.
03:44The third place is Vermilion Chowder.
03:46It's a fast-paced menu that's been popular for a long time.
03:54It's a fast-paced menu that's been popular for a long time.
04:08The fourth place is...
04:10It's a fast-paced menu that's been popular for a long time.
04:13You can choose your own ingredients.
04:15It smells really good.
04:17It's delicious.
04:19It's delicious.
04:21It's very authentic.
04:23The soup has a deep taste.
04:25Of course, the soup is delicious,
04:27but the sweetness of the vegetables
04:29is added to the soup.
04:31It has a gentle and deep taste.
04:33What is this?
04:37Mine and Mr. Sada's
04:39are a little different.
04:41Is that so?
04:43Actually,
04:45mine is Chinese noodles.
04:47You can change it to
04:49your favorite one.
04:51That's true.
04:53Let's ask Mr. Udo Suzuki,
04:55our guest.
04:57Calm down.
04:59Mr. Udo Suzuki,
05:01you can change Chinese noodles
05:03to your favorite one.
05:05What is that?
05:07Don't stand up.
05:09Don't stand up.
05:11Don't stand up.
05:13Don't stand up.
05:15Here is the answer.
05:17Can you see it?
05:19You can change Chinese noodles
05:21to your favorite one.
05:23If you want to eat a lot,
05:25you can choose Chinese noodles.
05:27If you want to be healthy,
05:29you can choose Chinese noodles.
05:31There is a reason to choose Chinese noodles.
05:33That's right.
05:35You can choose Chinese noodles.
05:37This is it.
05:39I want you to eat Chinese noodles.
05:43Chinese noodles are thick.
05:45That's right.
05:47It has a chewy texture.
05:49It has a chewy texture.
05:51It's amazing.
05:53Is Chinese noodles popular?
05:55It's very popular.
05:57When you go to a specialty store,
05:59you can choose all kinds of vegetables
06:01and noodles.
06:03Can you customize it?
06:05It's popular.
06:07Is it delicious?
06:09It's delicious.
06:11It's not delicious at all.
06:13It's not delicious at all.
06:15It's not delicious at all.
06:17Chef Sawada's
06:19Bamiyan Menu
06:21No.3
06:23What is it?
06:25It's a combination of crispy noodles
06:27and crispy noodles.
06:29It's a great combination.
06:31It's a great combination.
06:33It's a great combination.
06:35Speaking of crispy noodles,
06:37it's that dish.
06:41Here it is.
06:43It's Taiwanese fried chicken fried rice.
06:45I've never had it before.
06:47I've never had it before.
06:49It's very delicious.
06:51It's very delicious.
06:53Taiwanese fried chicken fried rice
06:55is in the third place of Bamiyan's popular menu.
06:57It's in the third place of Bamiyan's popular menu.
06:59It's a huge fried chicken
07:01with a huge amount of chicken.
07:03I'm going to eat it with egg fried rice.
07:05I'm going to eat it with egg fried rice.
07:07I can drink as much as I want.
07:09I can drink as much as I want.
07:11It's 934 yen.
07:13It's 934 yen.
07:15Everything I like is in it.
07:17I'm very happy.
07:19I'm very happy.
07:21It sounds good.
07:23It sounds good.
07:25It's delicious.
07:27The meat is very juicy.
07:29The moment you bite into it, you can taste the juice.
07:32It's delicious today, too.
07:34It's really delicious.
07:36In Taiwan, people usually use chicken breast for fried chicken.
07:42But in Burmese cuisine, they use chicken thigh, according to Japanese preferences.
07:49If you deep-fry chicken breast this much, it will definitely be crispy.
07:52That's right.
07:53That's why we use chicken thigh.
07:55It's just right.
07:58In addition, if you add soy sauce, sake, green onion, garlic, Chinese star anise, and other spices,
08:05the taste will be very different.
08:09Let's eat.
08:14It's delicious.
08:16The taste has changed completely.
08:18You don't get tired of it, do you?
08:19No, I don't.
08:20By adding seasonings, the taste becomes more complete.
08:25So, it's easy to understand that this dish was made with just one dish.
08:30It's a very well-calculated dish.
08:32It's a dish where a boy's dream comes true.
08:34That's right.
08:35I love it.
08:37What is the most popular Burmese dish that Chef Sawada has repeated?
08:46Amazing.
08:47Amazing.
08:50What is the most popular Burmese dish that Chef Sawada has repeated?
08:54Burmese cuisine is popular all over the country with more than 300 stores.
09:00What is the most popular Burmese dish that Chef Sawada has repeated?
09:09This dish is the most popular.
09:13It's amazing.
09:14It's really amazing.
09:16What is it?
09:17It's definitely delicious.
09:19It's a dish that everyone will like.
09:21What is the most popular dish that Chinese and Michelin chefs want?
09:25I'll open it.
09:28It's a dish that has a lot of vegetables.
09:30It's amazing.
09:34It's a dish that has a lot of vegetables.
09:36It's a dish that has a lot of vegetables.
09:40It's a dish that has a lot of vegetables.
09:46It's a dish that has a lot of vegetables.
09:51It's a dish that has a lot of vegetables.
09:56By the way, it is ranked 39th in the popular ranking of Burmese cuisine.
10:01The reason why Chef Sawada ranked first is because he is a professional.
10:07You can hear the sizzling sound, right?
10:09This is important.
10:11If it wasn't for this, it wouldn't be cooked.
10:13It's important to cook and serve at the same time.
10:18When it's hot, you have to take it and eat it.
10:21It's hard to operate.
10:24If the kitchen and the hall don't match the timing, this sound won't come out.
10:30This is done in all 363 stores nationwide.
10:36I'll eat it.
10:39It's crispy.
10:40It's delicious.
10:42If you put it in front of you, it will only have a crispy texture.
10:46It's a service that makes you feel crispy.
10:51I can hear the sizzling sound.
10:56It's a good sound.
10:58It's hot.
11:00It's hot, isn't it?
11:03It's just the right temperature.
11:05It was definitely hot.
11:08It's very delicious.
11:10It's crispy.
11:12BAMIYA is delicious.
11:14It was sold for less than 10,000 yen.
11:17It's cheap and delicious.
11:19Next, I will introduce the chain store that I often go to.
11:24Michelin Guide Bib Gourmand.
11:26Italian RICPERALE TAKEUCHI.
11:28TSUCHIYA RIC.
11:31I worked under TAKEUCHI TAKEUCHI.
11:35When you open your own store, it will be posted on Michelin Guide Bib Gourmand.
11:41Italian RICPERALE TAKEUCHI.
11:47I often go there after business hours.
11:49When I'm really tired, I just have this.
11:52It makes me feel like I'm going to do my best tomorrow.
11:56I really like it.
11:58What kind of chain do you want to eat at the end of your business hours?
12:04Here it is.
12:05Domino's Pizza.
12:09That's an interesting choice.
12:11What do you order?
12:15Domino's Pizza is what Italian chefs order.
12:19Domino's Pizza opened as the first delivery pizza chain in Japan in 1985.
12:25The current number of stores is 940.
12:29Domino's Pizza is the largest number in Japan.
12:32Why do Italian chefs love Domino's Pizza so much?
12:37Domino's Pizza started as a pizza restaurant.
12:44Domino's Pizza is noisy, but I love Domino's Pizza.
12:47Do you go to Domino's Pizza?
12:49It's a delivery pizza.
12:51You order pizza at Domino's Pizza.
12:53I order pizza at Domino's Pizza at home.
12:56Everyone can eat Domino's Pizza.
12:59Domino's Pizza is ready to eat.
13:03What did you order?
13:05It's perfect.
13:06If you order two pizzas, you can eat one pizza.
13:10I'm happy.
13:12Domino's Pizza has two pizzas of different types.
13:15What's the first one?
13:17This is Domino's Pizza.
13:19It looks delicious.
13:22Domino's Pizza has more than 35 types of pizza.
13:27Domino's Pizza is the most popular pizza in Japan.
13:30Domino's Pizza has several types of tomato sauce.
13:38Domino's Pizza is baked with six types of ingredients.
13:42What do you like about Domino's Pizza?
13:47Domino's Pizza is perfect.
13:50Domino's Pizza is tomato-based.
13:53It has a lot of ingredients such as bell peppers, onions, mushrooms, and pepperoni.
13:59It has a balance of saltiness, sweetness of vegetables, and spiciness.
14:04Domino's Pizza is well-balanced and delicious.
14:06I'm sorry to say this.
14:08I'm a chef.
14:10I'll do my best.
14:11I'll do my best.
14:13I think it's amazing.
14:16It's delicious.
14:20There are a lot of ingredients.
14:22That's right.
14:23There are all the ingredients I want.
14:25The tomato sauce is wrapped around it.
14:27It's sour and you can eat it.
14:30The dough is light and crispy.
14:35Domino's Pizza has five types of dough, such as a fluffy dough, a soft dough, and a light dough.
14:44This is an ultra-crispy crust.
14:46It's a thin and crispy dough.
14:49I think this is the best for Domino's Pizza.
14:51I always eat this.
14:53It's my first time to eat this.
14:54It's very delicious.
14:55I'm going to eat this.
14:57It's highly rated.
14:59Most of the dough is hand-made in the store.
15:04We measure the temperature and humidity of the pizza dough.
15:08We measure it in detail.
15:11It's amazing that Domino's Pizza has a chain store.
15:14I'm not good at measuring it.
15:16So I left Domino's Pizza.
15:18Are you going to make Domino's Pizza?
15:19Yes.
15:20Is that so?
15:21Is it really hard?
15:22That's right.
15:23I had to quit because it didn't suit the show.
15:27In fact, TSUCHIYA checked the store in advance.
15:30Then.
15:31I was really curious about that.
15:33I can't think of it as a chef.
15:37What is the amazing equipment that the Michelin chef has longed for?
15:47This is a special Domino's Pizza oven.
15:50If you put it in from one side, the baked one will come out from the other side.
15:54It's impossible for a professional.
15:58It is adjusted so that it can be baked in five minutes.
16:01Can you bake everything in five minutes?
16:03There are many types of pizza.
16:05Can you bake everything in five minutes?
16:06That's right.
16:08The side menu is also baked in five minutes.
16:13Everything is baked in five minutes.
16:14What are you doing?
16:17What is the second pizza that TSUCHIYA will order?
16:22This is Izakaya Aspara Bacon.
16:26Izakaya Aspara Bacon?
16:27Yes.
16:28What is Izakaya?
16:29This is a thick white sauce with Izakaya's famous Aspara Bacon.
16:37This dough is called Mille-feuille.
16:40It's a mixture of dough and cheese.
16:43It's full of cheese.
16:45The crispy texture and the creamy texture are contrasting and delicious.
16:53It's delicious.
16:56It's delicious.
16:59It's full of cheese.
17:02It's very rich.
17:03It's rich, but the saltiness is gentle, so it's delicious.
17:07I understand that you say it's gentle.
17:10When you bite it, the first thing that comes to your tongue is the one you bite.
17:15The smell comes from the top.
17:18It's very well thought out.
17:21It's interesting to see that each dough goes well with each taste.
17:28And now...
17:32Excuse me.
17:35Are you okay?
17:37What do you mean?
17:38Are you a rival?
17:39No way.
17:44This is Dobino Deluxe.
17:46It looks delicious.
17:48Italian Michelin chef TSUCHIYA is eating Dobino pizza.
17:57Excuse me.
18:00Are you okay?
18:01What do you mean?
18:02Are you a rival?
18:03No way.
18:04When he was eating Dobino pizza, he saw Pizza Hut.
18:09Actually, I'm a fan of Pizza Hut.
18:12Do you order pizza from there?
18:14No, I don't.
18:16He ordered pizza from there.
18:18I see.
18:21He was ordering pizza from a rival chain.
18:25Two Michelin Guide stars, Shintaro Matsuo.
18:31What I'd like you to try is Camembert's luxurious meat sauce.
18:37What's this?
18:40It's amazing.
18:41White sauce, meat sauce, and four kinds of cheese.
18:45It's harmonious.
18:47I like lasagna, so I'd like you to try this.
18:52It's true. It's like lasagna.
18:55Special meat sauce and rich white sauce.
18:59And four kinds of cheese.
19:03It's a luxurious and satisfying pizza.
19:07I'll enjoy it.
19:11It's delicious.
19:13It's delicious.
19:15The meat sauce is not too much.
19:17It's refreshing, so it's easy to eat.
19:19I can smell various kinds of cheese.
19:22It's deep and rich.
19:26You're a naughty boy.
19:28No, I'm not.
19:30I thought you were a generous person.
19:33Which do you prefer, Domino's pizza or Pizza Hut?
19:37I can't compare.
19:39Everything is delicious.
19:41I'm a fan of Domino's pizza because it's near my house.
19:43That's right.
19:45I'm also a fan of Domino's pizza because it's in the commercial.
19:49We are a fan of Domino's pizza.
19:53Next, we'll introduce the chain restaurant that they often go to.
19:57Michelin Two Stars Japanese-style old style pizza.
20:00Matsugo Shintaro.
20:02I'm a fan of Pizza Hut.
20:04He was born in Osaka.
20:06He has a strong spirit.
20:09He is a flexible cook who does not fall into tradition and tradition.
20:12He is a cook who explores the possibilities of Japanese cuisine.
20:16What about other cooks?
20:18I'm nervous.
20:21When I saw Matsugo's name in the plan, I trembled.
20:25He is a legend.
20:28He is really good at cooking.
20:31I don't think it's a chain restaurant.
20:34I have an idea that I don't have.
20:38On the contrary, I sometimes feel frustrated.
20:43What is a chain restaurant that inspired Michelin Two Stars Japanese-style cook?
20:48This is it.
20:50Tsurutontan.
20:52Tsurutontan.
20:54This is a restaurant that has a high level of udon and Japanese cuisine.
20:59Tsurutontan is a little unfair.
21:06Tsurutontan was born in Soemon-cho, Osaka in 1989.
21:11It is a chain restaurant that appears not only in Osaka and Tokyo, but also overseas.
21:17There are many.
21:20Are there so many?
21:22I get lost every time.
21:24There are so many.
21:27I want to copy it and take it home.
21:31The combination is interesting.
21:34Potato salad with scallops and Ichijiku.
21:39Spring roll with crab mayonnaise.
21:42Spicy spring rolls wrapped in rice paper.
21:47It's a study of ideas.
21:49Is it your idea?
21:51I'm frustrated with that part.
21:53A bottle with an idea in front of udon.
21:57Excuse me.
21:58Sorry to keep you waiting.
22:00This is Udonpon.
22:02This is Udonpon.
22:04Udonpon.
22:06This is...
22:11Here is a quiz.
22:15What does Udonpon look like?
22:21Udonpon.
22:23Please answer.
22:25Hello, I'm Udon Suzuki.
22:28It's like a balloon.
22:32It's like a balloon.
22:36The answer is...
22:38It looks like dumplings.
22:41It's difficult.
22:43It's a dish with dumplings in the dough.
22:49The dough is Udon.
22:51It's an idea menu unique to Tsurutontan.
22:58By the way, the name Udonpon is named because it looks like a ping-pong ball.
23:06There is a spoon of Mr. Wada Akiko.
23:11I can scoop three.
23:14It's true.
23:15Udonpon.
23:16It's chewy.
23:19Udonpon has a lot of dumplings in it.
23:23You can enjoy the taste of the soup and the juice of the meat.
23:30Udonpon.
23:31Udonpon is delicious.
23:34He said it.
23:35He said Udonpon.
23:37Are you okay?
23:41Are you okay?
23:43Tsurutontan has put a lot of effort into the development of the menu.
23:48This is what Mr. Matsuo said.
23:51Many students came to eat with us.
23:55They ate very seriously.
23:5912 seats were reserved.
24:01On the contrary, I was nervous.
24:04I was surrounded by students.
24:06That's the company's responsibility.
24:10I had a study session with the head of the company.
24:16That's amazing.
24:19I wrote a report and submitted it to the company.
24:26Do you know that a chef has come to your restaurant?
24:31I knew it at once.
24:33I knew it at once.
24:34I knew it at once.
24:35I knew it at once.
24:37I knew it at once.
24:39I observed this restaurant.
24:41I thought this restaurant was amazing.
24:44This is a manufacturer.
24:46This is a product.
24:48I was convinced by looking at the hand.
24:50I was convinced by looking at the hand.
24:51The hand of the chef.
24:55Tsurutontan is characterized by a large bowl and a creative udon that is rare in other restaurants.
25:02What does Mr. Matsuo eat every time?
25:07It's a cold udon from Yamakake.
25:10It's simple, isn't it?
25:11Yes, it is.
25:12The good thing about Torotontan is the udon.
25:15It's like a Kagawa noodle.
25:19It's good for your throat.
25:21This is the udon you can taste right away.
25:24I see.
25:24You can feel it more with this.
25:27What he's using is a freshly cut and rolled hand-made udon.
25:34By the way, it's the same price as a bowl of udon.
25:38I see.
25:39He's so kind.
25:41It's good.
25:45It's good.
25:47It's good.
25:48It's good.
25:49It's good for your throat.
25:52And it's good for your back.
25:54That's right.
25:55It's good.
25:56He's adding a lot of bonito broth to the yamaimo.
26:04Maybe it's because there's bonito broth in Yamakake.
26:07But it goes well with the broth.
26:09It has a good concentration and a good aroma.
26:11It's good that it doesn't feel weird.
26:15And he always adds shabu-meat.
26:19It's a luxurious dish with 40 grams of high-quality beef in a whole piece of broth.
26:28It's common to eat it with udon.
26:33It's like a pickled noodle.
26:36It's a beef broth.
26:38If you add some red pepper to this, the taste will change again.
26:44It's delicious.
26:46The chef is amazing.
26:49That's amazing.
26:51Is there a chain store where you two go?
26:54There are many chain stores.
26:56The first one is RINGER HUT.
26:59I always eat chanpon with a lot of vegetables.
27:02That's great.
27:04If you don't have enough vegetables, you can eat vegetables for a day.
27:09How about you, UDO?
27:10I often go to YOSHINORI-SAN's take-out store.
27:16He always gives me a large serving of head.
27:20A large serving of beef and a large serving of head.
27:25When UDO eats at home, he always adds something.
27:30What is that?
27:32It's mayonnaise.
27:34You can draw a square from the top.
27:39That's good.
27:42I'll tell you why mayonnaise is good for squares.
27:45You can enjoy the mayonnaise.
27:49Can you avoid mayonnaise when you are attacked so much?
27:52It hurts.
27:55Mayonnaise is coming in.
27:58This is it.
28:00This is the best.
28:03You can't eat it after you eat it.
28:07That's right.
28:10Next is the Michelin chef of MITSUBOSHI.
28:16What will he report?
28:18Hello.
28:19I'm TAMURA GIRIN.
28:20I make 60 times more sauerkraut than my partner KAWASHIMA.
28:25It's hard to make 60 times more sauerkraut in a combination.
28:28Is that true?
28:30Is it 60 times?
28:31There is a rumor that it will be more sauerkraut.
28:35First of all.
28:37He has won the Michelin Guide MITSUBOSHI for five consecutive years.
28:41He is the legend of Japanese food.
28:43He is HIROSHI SASAKI.
28:47He goes to a chain store in his free time.
28:50Is this here?
28:53It's a place where you can relax.
28:58I often come here.
29:00I think the most important thing is cleanliness.
29:04I'm glad that the staff welcomes me with a smile.
29:12MITSUBOSHI SASAKI is a chain store that not only has good taste, but also has a good sense of cleanliness.
29:20I often come here for breakfast and lunch.
29:25This is the famous KOKOICHI.
29:31This is unexpected.
29:34I like curry-like food.
29:37This is the curry of ZANIHON.
29:39I also like curry.
29:41I often go to KOKOICHI.
29:43Have you ever been to KOKOICHI?
29:45This is my first time.
29:48Who is he talking about?
29:51He is a legend of the innovative world.
29:54He is a chef who makes Italian and Japanese food based on French.
29:59He is YONEMURA MASAYASHI, a Michelin Guide MITSUBOSHI.
30:06This is curry, so please comment on the curry.
30:11This is curry, so please comment on the curry.
30:14This is curry, so please comment on the curry.
30:17I understand.
30:20You two get along well.
30:24KOKOICHI is a curry house founded in AICHI in 1978.
30:30There are about 1,200 stores all over Japan.
30:34In addition, KOKOICHI is the number one curry chain in the industry.
30:44The charm of KOKOICHI is the combination of over-made curry.
30:50You can customize the curry sauce, spiciness, and toppings.
30:55The combination is very good.
31:01This is MITSUBOSHI's customized curry.
31:07This is Katsu curry.
31:10This looks like ordinary Katsu curry.
31:13MITSUBOSHI is particular about this.
31:17This is a pork cutlet with cheese.
31:21This is my favorite beef curry.
31:24Is this beef?
31:26Is that so?
31:27KOKOICHI is famous for pork.
31:31KOKOICHI's basic curry sauce is pork.
31:37This is the top five most popular menus.
31:40All of them use pork sauce.
31:45This is beef.
31:47Is this only in Kyoto?
31:50This is beef in Kansai.
31:53This is pork in Kanto.
31:56This is different from pork.
31:58I think beef is delicious.
32:03KOKOICHI is also particular about freshly fried pork cutlet.
32:08When I order this, I don't use curry roux.
32:16I don't use curry roux.
32:18Do you use curry roux for Katsu?
32:22I don't use curry roux for Katsu.
32:26I hate curry roux.
32:28I want to eat only Katsu curry.
32:32That's right.
32:34I have never felt this.
32:39KOKOICHI's basic curry sauce is added to the pork cutlet.
32:46I eat Katsu curry first.
32:50I eat pork cutlet first.
32:52This is SHIME's curry.
32:56I eat Katsu curry first.
32:58I eat KOKOICHI curry for the first time.
33:05This is crispy and delicious.
33:07Is it delicious?
33:10I put bread crumbs on this before frying.
33:14That's why it's crispy.
33:18This is delicious.
33:22The basic curry sauce is two levels of spiciness.
33:26This is two levels of spiciness.
33:28This is very spicy.
33:30This is a free sweet sauce.
33:33This is two levels of spiciness.
33:36This is two levels of spiciness and one level of sweetness.
33:39This is one level of spiciness.
33:42Do you add sweetness to make it spicy?
33:45If you don't add sweetness, it won't be balanced.
33:53If you don't add sweetness, it won't be balanced.
33:55That's amazing.
33:57That's amazing.
33:59That's interesting.
34:01I'm glad you taught me.
34:03How did you come up with this?
34:06If you add sweetness to curry, you can feel the sweetness.
34:10You can feel that the curry is sweet and spicy.
34:14You can feel the difference.
34:16Your tongue recognizes it.
34:18The cheese softens the curry at the end.
34:24Cheese is important.
34:27This is very spicy and delicious.
34:29Did you like it?
34:31I will come again.
34:33I will come again.
34:37In fact, there was another chef who came to KOKOICHI.
34:42I also like KOKOICHI.
34:45He is a legendary Chinese chef.
34:49I only order one dish.
34:53Pork shabu curry, spinach, roast pork cutlet, curry sauce, and less rice.
35:02You eat less rice.
35:04You put a lot of things on it.
35:06You don't have to look at the menu.
35:08The freshness of pork shabu curry.
35:12I want to eat vegetables.
35:14I want to eat spinach curry.
35:16It's better to have a lot of curry.
35:20I may have eaten a lot of rice when I was a child.
35:24I want to eat a lot of curry because I'm an adult.
35:27I don't want to lose weight.
35:30Who is the next Michelin chef?
35:34He is a legendary Michelin guide.
35:38He is YONEMURA MASAYASU.
35:44He is a very busy chef.
35:50I have been a chef for over 40 years since I was a high school student.
35:56I go to Kyoto once a month.
36:05I'm looking forward to it.
36:07You are riding a motorcycle today.
36:12This is the chain store I often go to.
36:16It's a chain store.
36:20That's great.
36:21Do you all go there?
36:23Yes.
36:25What do you do in Kyoto?
36:27I'm a comedian.
36:31That's great.
36:33You are a teacher.
36:35Why are you talking about yourself?
36:38Ramen chain from Kyoto.
36:44It was founded in 1971.
36:47Now it has more than 200 stores all over Japan.
36:52I usually eat a lot.
36:55Of course you eat a lot.
36:58You eat a lot.
37:00YONE-CHAN is a pervert.
37:05He eats a lot of ramen.
37:08He eats in a strange way.
37:10He is a pervert.
37:14When he appeared in MAPRESS,
37:17He eats a lot of ramen.
37:20He eats a lot of ramen.
37:30He eats a lot of ramen.
37:33He eats a lot of ramen.
37:36He eats in a strange way.
37:40He is a pervert.
37:47What kind of ramen do you want to make?
37:50I want a strong ramen.
37:55This is regular ramen.
37:58This is a little hard.
38:00This is a little rough ramen.
38:05This is a little hard.
38:07Please increase the soup.
38:11Please increase the green onion.
38:15Can I try some?
38:17This is menma zokyo.
38:19Menma zokyo.
38:20If you want to eat it with garlic, you can add garlic.
38:23He's making a lot of noise.
38:25He's making a lot of noise.
38:28He's doing it all the time.
38:30He's so used to it.
38:32This is the best one so far.
38:34You have to press the button.
38:35And...
38:36Here it is.
38:37This is how you eat it.
38:39If you arrange the hottebi ramen in Yonemura style,
38:43it looks like this.
38:45It costs 1,650 yen.
38:48You look like a fool.
38:50If you add too much green onions,
38:54the soup will cool down.
38:56I see.
38:57The soup won't cool down.
39:00You're doing it right.
39:02You're not adding anything stupid.
39:05I'm not stupid.
39:07And he's particular about how to eat noodles.
39:11How to eat noodles?
39:13He's looking at how to eat noodles.
39:15You have to put the noodles in the soup.
39:19You put the noodles in the soup.
39:23You put a lot of noodles in the soup.
39:26You put the noodles in the soup.
39:30How is it?
39:31It's delicious.
39:34He said it's simple and delicious.
39:36The point is to put the noodles in the soup.
39:40Which do you like better, ramen or pasta?
39:42It's not ramen.
39:43It's pasta.
39:44It's pasta.
39:45How about you, Sasaki?
39:47It's pasta.
39:49Is the Michelin-starred restaurant a pasta restaurant?
39:52It's a carbonara restaurant.
39:54It's a ramen restaurant.
39:57You can eat the garlic with the special sauce
40:00or eat it with the noodles.
40:03You can also eat it with rice.
40:06Can you eat this alone?
40:08I can eat this alone.
40:10It's delicious.
40:12It goes well with ramen.
40:14But it goes well with rice.
40:16If you don't order this, you won't be able to eat it.
40:18That's right.
40:20It's delicious.
40:24I've never put this in ramen.
40:28It's completely different.
40:32It's delicious.
40:35The chives are very crispy.
40:37That's amazing.
40:38It's like Taiwan.
40:40It's like Asian food.
40:44It goes well with rice.
40:46It's delicious.
40:47Because the soup is increased,
40:50you can also soak the noodles in the soup and eat it as a risotto.
40:55If you come to Tenkai,
40:57you can eat ramen,
41:00eat carbonara pasta,
41:04and eat risotto.
41:06It's amazing in my mouth.
41:09It's like Disneyland.
41:11It's luxurious.
41:13It's luxurious.
41:16In fact, there is a chain restaurant
41:19that has a perverted way of enjoying
41:21other than Tenkai.
41:24Capital Toyotei.
41:27It's delicious.
41:28Capital Toyotei was founded in Kyoto in 1897.
41:34It's a chain restaurant that opens 9 stores in the center of Kyoto.
41:41The long line in front of the store is a familiar sight.
41:47Speaking of the specialty of Toyotei,
41:50if you tear the foil,
41:52a hamburger full of meat with beef stew sauce comes out.
41:58It's called a 100-year-old hamburger steak.
42:02Even here, Chef Yonemura's perverted arrangement is outstanding.
42:07This arrangement.
42:09It's perfectly done.
42:12Excuse me.
42:14I'll have some ketchup.
42:16I'll put a lot of ketchup on it.
42:18It's really delicious.
42:20Is the sauce originally delicious?
42:22It's delicious, but I like sweet things.
42:25I'm sorry, but I'll have some ketchup.
42:29He also uses ketchup for the Western-style fried shrimp.
42:36I put tabasco on it like a demon.
42:39I put ketchup on it like a demon.
42:42I mix it.
42:44I put tartar sauce and tabasco ketchup on it.
42:50This is also very delicious.
42:53There's no way to put a lot of tabasco on it.
42:58I put a lot of tabasco on it.
43:00It's really delicious.
43:02I put a lot of ketchup on it.
43:04By the way, I put a lot of ketchup on it.
43:06Chef Yonemura said it strongly.
43:08I'm sorry.
43:10It's a waste of time to say that.
43:14I think again.
43:16It's a nuisance when a cook comes as a guest.
43:22You said you understand when a cook comes.
43:25I understand that.
43:28I found a shocking fact that even TAMURA didn't know.
43:37Did you start TENICHI?
43:40I didn't know.
43:42It's the exact opposite of ramen.
43:44It's the exact opposite, isn't it?
43:46I'll give you a quiz.
43:49The exact opposite?
43:51What kind of ramen did TENKAIPPIN start in November?
43:57It's the exact opposite, isn't it?
43:59Do you know what kind of ramen it is?
44:03It's really light.
44:07It's a light SOUMEN.
44:10I want you to say that.
44:14What is the correct answer?
44:16It's light.
44:19It's the exact opposite, isn't it?
44:26What kind of ramen did TENKAIPPIN start in November?
44:32It's the exact opposite, isn't it?
44:34It's salt ramen.
44:38It's the exact opposite, isn't it?
44:41That's amazing.
44:43The soup has a strong taste of MADAI.
44:45It is topped with WANTAN with ginger.
44:49The noodles are also special noodles for salt ramen.
44:53It was developed so that women and the elderly can enjoy it.
45:00It's salt ramen, but it has a strong taste of sea bream.
45:05It has a strong taste of sea bream.
45:10It's a ramen that you can eat after eating a lot.
45:12It's a ramen that you can eat after eating a lot.
45:15Next is the ramen that is popular in the summer.
45:19It is a ramen that is popular in the summer.
45:24It's a ramen with a lot of soft-boiled eggs.
45:29It's a crab ramen.
45:31What is the ramen prepared for?
45:37What is this crab?
45:39It's a crab.
45:41I can't make fun of this crab.
45:44The texture is good, the flavor is good, and the taste is good.
45:48The level has increased a lot.
45:50It's easy to make, isn't it?
45:52My son misunderstood that it was a real crab.
45:59First, add the soft-boiled eggs to the soft-boiled eggs.
46:03It's more realistic if it's soft-boiled.
46:07And there is one more point.
46:09This is it.
46:11Do you put cucumber in it?
46:13I really like this.
46:15This is delicious.
46:17This has a sour taste.
46:19This has a soy sauce taste.
46:21If you eat this with a strong taste, it will have a good texture.
46:26This goes well with soft-boiled eggs.
46:28This is very good.
46:30This goes well with rice.
46:32I love this.
46:37Pour this into a well-heated frying pan.
46:41And the most important point is how to put the fire.
46:47When this happens, the surroundings will harden.
46:52This is fine.
46:54This is fast.
46:57Do you put this in here?
46:59I put this in here.
47:01Do you put this in here?
47:04I put this in here.
47:06This is not soft-boiled.
47:08I put this in here.
47:10I put this in here.
47:14This is a soft-boiled egg that never fails.
47:19Next, I make a sauce.
47:21I boil soy sauce, mirin, and water in a pot.
47:27I boil it once and turn it down to low heat.
47:31I put water and starch in a plastic bottle.
47:41I shake this and put it in a pot.
47:46I put this in the refrigerator.
47:48I see.
47:49It's cold today.
47:50I'm going to make a sauce.
47:52I take this out again.
47:55The finishing touch of the sauce is the point of SASAKI RYU.
47:59I put this in here.
48:01What do you put in here?
48:03I don't know.
48:04It's chocolate.
48:12SASAKI RYU Winter Crab Rice Bowl.
48:15What is the ingredient that adds richness and punch to the sauce?
48:19This is TENKASU.
48:23This is TENKASU.
48:26TENKASU has a strong taste.
48:29This is a fish stock.
48:31By adding this, the soup will be soft.
48:41This is a punch.
48:45The eggs added to the rice cooker are also soft.
48:50This is absolutely delicious.
48:53I put this in a bowl.
48:56When it's cold, it warms me up.
49:03I add ginger juice and green onions.
49:07SASAKI RYU Winter Crab Rice Bowl.
49:10This is good.
49:16ITADAKIMASU.
49:20This is wonderful.
49:23This is delicious.
49:27This is soft.
49:30TENKASU has a strong taste.
49:32I feel satisfied.
49:35I like the accent of KYU.
49:38This is good.
49:40This is MITSUGIRO MASAKI.
49:42Thank you very much.
49:44I chose MITSUGIRO MASAKI.
49:46Why did you choose ANAUSA?
49:49Next time.
49:50The ranking of rice bowls in Keihanshin.
49:54Parents and children come out with OK.
49:56This is genius.
49:58This is the best.
50:07This is like a bomb armor.