水野真紀の魔法のレストラン 2024年12月18日 ＃956「関西ミシュランシェフのガチ通いチェーン」
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TVTranscript
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...
03:04The speed of the current trend is amazing.
03:11The number of specialty stores is increasing.
03:16I'm thinking of opening a specialty store.
03:19The third place is...
03:21The third place is...
03:23The third place is...
03:25The third place is...
03:27The third place is...
03:29The third place is...
03:31Thank you for waiting.
03:33This is Chinese noodles of Ma La Tan.
03:35It's increasing.
03:37I've never seen it before.
03:39Ma La Tan.
03:41It smells really good.
03:43The third place is Ma La Tan.
03:46It costs 989 yen.
03:49It is a dish cooked with more than 10 kinds of spices, such as star anise and cinnamon, using ingredients such as meat dumplings, shrimp dumplings and vegetables.
03:58The soup has a deep flavor in the spiciness of chili pepper and the numbness of pepper.
04:08It's a trend that Ma La Tan specialty stores are opening one after another.
04:15It smells really good.
04:17It's delicious.
04:19It's delicious.
04:21It's authentic.
04:23The soup has a deep flavor.
04:24It's authentic.
04:26The soup has a deep flavor.
04:28The soup has a deep flavor.
04:30The soup has a deep flavor.
04:32The soup has a deep flavor.
04:34What's this?
04:38The Ma La Tan of mine and Mr. Sada's are different.
04:42Really?
04:44My Ma La Tan is Chinese noodles.
04:47You can change it to this.
04:50Really?
04:51You can change it to this.
04:53Let's ask Mr. Udo Suzuki.
04:56Calm down.
04:58The Ma La Tan of Mr. Burnian can change Chinese noodles to something that is common in specialty stores.
05:05What is it?
05:15Here is the answer.
05:17Do you know?
05:18You can change Chinese noodles to glass noodles.
05:22It's delicious.
05:24If you want to eat a lot, you can eat Chinese noodles.
05:27If you want to be healthy, you can choose glass noodles.
05:31There is a reason to choose.
05:34You can choose which one you want to eat today.
05:36My favorite is glass noodles.
05:38I want you to eat Ma La Tan with glass noodles.
05:43The glass noodles are thick.
05:44The glass noodles are thin.
05:46The glass noodles have a chewy texture.
05:49It has a smooth texture and a chewy texture.
05:52It's amazing.
05:54Is Ma La Tan popular?
05:56It's very popular.
05:58If you go to a specialty store, you can choose vegetables and noodles.
06:03Can you customize it?
06:05It's very popular because you can customize it.
06:07Is it delicious?
06:09It's delicious.
06:10It's delicious.
06:12It's not delicious at all.
06:17Sawada Chef's Burmese dish is the best three.
06:21What is the next dish?
06:23It's a combination of Pari Pari and Para Para.
06:26It's amazing.
06:28It's a great meal.
06:30It contains Para Para.
06:32It contains Para Para.
06:36Para Para is a famous dish in China.
06:40Thank you for waiting.
06:42This is Taiwanese fried chicken rice.
06:44It looks delicious.
06:46I've had this before.
06:48It's very delicious.
06:50It's very delicious.
06:52Taiwanese fried chicken rice, which is also in the third most popular menu in Burmese cuisine, is in the top of the list.
07:00A large fried chicken with about 200g is put on an egg fried rice.
07:06It's a great meal.
07:08You can drink as much soup as you want.
07:11It's 934 yen.
07:13You can eat what you like together.
07:16You have to be happy.
07:18I'll eat this.
07:20It sounds good.
07:24It's delicious.
07:26It's crispy and the meat is juicy.
07:29The moment you bite it, the juice comes out.
07:32It's delicious today, too.
07:34It's very delicious.
07:35It's very delicious.
07:37In Taiwan, chicken breast is often used for fried chicken.
07:43In Burmese cuisine, chicken thigh is used to suit the taste of Japanese people.
07:49If you fry the chicken with chicken breast, it will definitely be crispy.
07:53That's right.
07:55It's just right.
07:57If you add soy sauce, sake, green onion, garlic, Chinese star anise, and other spices, the taste will be very different.
08:14It's delicious.
08:16The taste has changed completely.
08:18I don't get tired of it.
08:19I don't get tired of it.
08:21If you add seasonings, the taste will be better.
08:25It's a dish that can be completed with this dish.
08:31It's a very well-calculated dish.
08:33It's a dish that makes a man's dream come true.
08:35I love it.
08:37What is the most popular Burmese dish that Chef Sawada is repeating?
08:46It's amazing.
08:47It's amazing.
08:54Burmese cuisine has more than 300 branches all over the country.
09:00What is the most popular Burmese dish that Chef Sawada is repeating?
09:09It's a dish that can be completed with this dish.
09:14It's amazing.
09:15It's amazing.
09:17It's a dish that you should definitely try.
09:21What is the most popular Burmese dish that Chef Sawada is repeating?
09:27It's a dish that can be completed with this dish.
09:34It's a dish that can be completed with this dish.
09:36It's amazing.
09:39They fry a crispy dish and add a savory fish paste with a strong taste of seafood.
09:46The sound is appetizing and the seafood is hot.
09:52This dish is also free to drink, so it costs 989 yen.
09:56By the way, this dish is 39th in the popular ranking of Burmese cuisine.
10:00The reason why Chef Sawada is number one is because of his professionalism.
10:07You hear the sizzling sound, right?
10:09This is important.
10:11If it wasn't for this, it wouldn't cook.
10:13It's important that the cooking side and the service side work together.
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.
10:36Itadakimasu.
10:38It'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 crispy.
10:48It's because of the service in front of you.
10:51It's sizzling.
10:53It's sizzling.
10:55It sounds good.
10:57It's hot.
10:59It's hot.
11:01It's hot, isn't it?
11:03It's just the right temperature.
11:05It must have been hot.
11:07It's very delicious.
11:10It's crispy.
11:12It's delicious.
11:14It's more than 1000 yen.
11:16It'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
11:31It was established by TAKEUCHI TAKEUCHI.
11:35He opened his own restaurant last year.
11:38It was immediately published in Michelin Guide Bib Gourmand.
11:41He is now a famous Italian chef.
11:46I often go there after business hours.
11:49When I'm very tired, I just have this.
11:52It makes me want to work hard tomorrow.
11:56I like it very much.
11:58What kind of chain store does he want to eat at the end of his business hours?
12:03This is it.
12:05It's Domino's Pizza.
12:09It's an interesting choice.
12:11What do you order?
12:15The Italian chef ordered Domino's Pizza.
12:19Domino's Pizza opened as the first pizza chain in Japan in 1985.
12:25Domino's Pizza has 940 stores.
12:29Domino's Pizza has the largest number of stores in Japan.
12:32Why does the Italian chef recommend Domino's Pizza?
12:37Domino's Pizza started as a chef.
12:40Domino'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 service.
12:51You order pizza at home.
12:53I call my family and ask them to bring it to me.
12:56Everyone can eat Domino's Pizza.
12:58I'm surprised.
12:59Domino's Pizza was pre-ordered on this day.
13:04What did you order?
13:05It's perfect.
13:06If you take it home, it's half price if you order two.
13:10I'm happy.
13:12Domino's Pizza has two different types of pizza.
13:15First,
13:17Domino'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 a special tomato sauce with several types of herbs.
13:37Domino's Pizza is baked with six types of ingredients.
13:42This is his favorite ingredient.
13:48This is a perfect combination.
13:50This is a tomato-based flavor.
13:53There are a lot of ingredients such as bell peppers, onions, mushrooms, and pepperoni.
13:59This pizza has a balance of saltiness, sweetness of vegetables, and spiciness.
14:04So, it's well-balanced and delicious.
14:06I'm sorry to say this, but you're a chef.
14:10I'll do my best.
14:11You're very detailed.
14:12I know.
14:13I think it's amazing.
14:18It's delicious.
14:20It has a lot of ingredients.
14:22That's right.
14:23It has everything I want.
14:25The tomato sauce is well-balanced.
14:27So, it has a balance of sourness.
14:29So, I can eat it easily.
14:30The dough is light and crispy.
14:35Domino's Pizza has five types of dough, such as hand-pressed dough with a fluffy texture and light-tasting 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.
14:53This is my first time to eat this.
14:54It's very delicious.
14:55I can eat this easily.
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.
15:08Then, we make it with a very fine scale.
15:11It's amazing that Domino's Pizza has a chain development.
15:14I'm not good at weighing pizza dough.
15:16So, I'm a little far from Domino's Pizza.
15:18Do you make pizza dough?
15:19Yes.
15:20Is that so?
15:21Is it really difficult?
15:22Yes, it is.
15:23I quit because I didn't like it.
15:27Chef TSUCHIYA inspects the store in advance.
15:30Then...
15:31I was very curious about that.
15:33I can't imagine it from a chef's point of view.
15:37Chef YOSHI-RAN has a surprising equipment.
15:47This is Domino's Pizza's special oven.
15:50If you put the pizza dough on one side, the other side will be baked.
15:54But it's impossible for a professional.
15:57I bake pizza dough in five minutes.
16:00Can you bake pizza dough in five minutes?
16:02There are many types of pizza dough.
16:04Can you bake pizza dough in five minutes?
16:06Yes, I can.
16:08The side menu is also baked in five minutes.
16:12All five minutes.
16:13All five minutes?
16:14What are you doing?
16:16What is the second pizza that Chef TSUCHIYA orders?
16:22This is Izakaya Aspara Bacon.
16:26Izakaya Aspara Bacon?
16:27Yes.
16:28What is Izakaya?
16:29This is a classic Izakaya Aspara Bacon with a rich white sauce.
16:37This pizza dough is called Mille-feuille.
16:40This pizza dough is filled with cheese.
16:44This pizza dough is filled with a lot of cheese.
16:46This crispy texture and creamy texture are contrasting and delicious.
16:54This is delicious.
16:56This is delicious.
16:59This is cheese.
17:00This is a lot of cheese.
17:02This is very rich.
17:04This is rich, but it has a mild saltiness.
17:07This pizza dough is gentle.
17:10This pizza dough is sandwiched in the middle.
17:12When you bite it, the first thing that comes to your tongue is the one you bite.
17:15Later, the top of the pizza dough turns red and smells good.
17:18This pizza dough is very well thought out.
17:21This pizza dough goes well with each pizza dough.
17:24It's interesting to see that.
17:28And here.
17:32Hello, I'm Zato.
17:35What's going on?
17:36Are you okay?
17:37What's going on?
17:38Are you a rival?
17:39No way.
17:45This is Dobino Deluxe.
17:48Italian Michelin chef TSUCHIYA is eating Dobino pizza.
17:57Hello, I'm Zato.
18:00Are you okay?
18:01What's going on?
18:02Are you a rival?
18:03No way.
18:04When he was eating Dobino pizza, he saw a pizza hat.
18:09Actually, I'm a pizza hat lover.
18:12Do you order your own pizza?
18:14I don't order my own pizza.
18:16You order your own pizza?
18:18I see.
18:21The person who ordered his rival's pizza is...
18:25Michelin Guide 2-star chef and Japanese-style chef SHINTARO MATSUO.
18:31What I'd like you to eat is Camembert's luxurious meat sauce.
18:37Wow.
18:41White sauce, meat sauce, and four kinds of cheese.
18:45It's harmonious.
18:48I like lasagna.
18:50So, I'd like you to eat this.
18:53It looks like lasagna.
18:55Special meat sauce and rich white sauce and four kinds of cheese.
19:03It's a luxurious and satisfying pizza.
19:07I'll enjoy it.
19:10It's delicious.
19:13It's delicious.
19:14The meat sauce is not too much.
19:16It's a refreshing meat sauce, so it's easier to eat.
19:19I can smell various kinds of cheese.
19:22So, it has a deep flavor.
19:26You're a mischievous person.
19:28No, I'm not.
19:29I thought you were a generous person.
19:33Which do you prefer, Domino's pizza or pizza hat?
19:37I can't compare them.
19:38Everything is delicious.
19:40I'm the one who eats pizza near my house.
19:43That's right.
19:45I'm also the one who talks about commercials.
19:49That's right.
19:53Next, we will introduce a chain restaurant that we often go to.
19:57Michelin two-star restaurant, Matsugo Shintaro.
20:02He's a hot girl.
20:04He was born in Osaka.
20:06He has a heart of a warrior from all over the world.
20:09However, he is a chef who is looking for the possibility of Japanese cuisine with a flexible dish that does not interfere with tradition and culture.
20:15What does he think about other chefs?
20:18I'm nervous.
20:21When I saw Matsugo's name in the plan, I was shaken.
20:25He is a legend.
20:27He is cool.
20:28He has a high level.
20:31He has a quality that you can't think of as a chain restaurant.
20:34He has an idea that he doesn't have.
20:38On the contrary, sometimes I feel a little frustrated.
20:42What does he think of Michelin two-star Japanese cuisine?
20:48This is Tsurutontan.
20:52Tsurutontan?
20:53This is a restaurant that has a very high level of 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 is now sold not only in Osaka and Tokyo, but also overseas.
21:17There are so many dishes.
21:20There are so many dishes.
21:22I get lost every time.
21:24There are so many dishes that I want to copy and take home.
21:31The combination is interesting.
21:34This is a potato salad with scallops.
21:39This is a spring roll with crab mayonnaise.
21:42This is a spicy spring roll wrapped in rice paper.
21:47This is a study of ideas.
21:48Is this your idea?
21:49Yes.
21:50I'm frustrated with that part.
21:53This is a dish with an idea in front of UDON.
21:57Excuse me.
21:58Sorry to keep you waiting.
22:00This is UDONPON.
22:02This is UDONPON.
22:04This is UDONPON.
22:06This is...
22:11Here is a quiz.
22:15What does UDONPON look like?
22:21Mr. UDON, please answer.
22:24Hello, I'm UDON Suzuki.
22:28It looks like a balloon.
22:36The correct answer is...
22:39It looks like a dumpling.
22:41This is difficult.
22:43This is a dish with a dumpling-like filling in a chewy UDON dough.
22:49The dough is UDON.
22:51This is 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 spoons.
23:15UDONPON is really chewy.
23:19The dumplings are well-stuffed.
23:23You can enjoy the taste of the soup and the juice of the meat.
23:29This is delicious.
23:30UDONPON.
23:31UDONPON is delicious.
23:34I was surprised.
23:35I was surprised.
23:36I was surprised.
23:37I'm sorry.
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.
23:51The students came to eat together.
23:55They ate very seriously.
23:59There were 12 seats reserved.
24:01On the contrary, I was nervous.
24:04I was surrounded by students.
24:07Where did they come from?
24:10They came from the office of the company.
24:13They had a study session.
24:20They wrote a detailed report and submitted it to the company.
24:26Do you know that a chef has come to your restaurant?
24:32I knew it at once.
24:34I knew it as soon as I opened the door.
24:40I was observing.
24:41I was impressed by the restaurant.
24:44I knew which manufacturer it was.
24:46I knew what kind of material it was.
24:48I confirmed it by looking at their hands.
24:51They are craftsmen's hands.
24:55Tsurutontan is famous for its large bowl.
24:59It is a speciality of SOSAKU UDON.
25:03What does Mr. Matsuo eat every time?
25:07It's cold UDON from YAMAKAKE.
25:10It's a simple UDON.
25:12The good thing about Tsurutontan is that it's UDON.
25:16It's like KAGAWA UDON.
25:19It's good for your throat.
25:21You can taste this UDON immediately.
25:25You can feel it.
25:28This is a freshly cut UDON.
25:34This is the same price as SANTAMA UDON.
25:47This is delicious.
25:49This is good for your throat.
25:52This has a lot of bones.
25:54This is delicious.
25:56TOROROGI is topped with YAMAIMO and KATSUO DASHI.
26:04This is because YAMAKAKE contains DASHI.
26:07This has a great harmony with DASHI.
26:09This has a good concentration and a good scent.
26:11This is very good.
26:15Mr. Matsuo always adds shabu meat.
26:19This is a luxurious dish with 40 grams of high-quality beef.
26:28It's common to eat this with UDON.
26:33This is like TSUKEMEN.
26:36This is beef DASHI.
26:39If you add red pepper to this, the taste will change.
26:44This is delicious.
26:46The chef is amazing.
26:51Is there a chain store where you go?
26:54There are many chain stores.
26:56I go to RINGER HUT.
26:59I always eat CHAMPON with a lot of vegetables.
27:02That's good.
27:04If you don't have enough vegetables, you can eat vegetables for a day.
27:09What about UDON?
27:11I often eat UDON at YOSHINOYA.
27:16I eat a lot of UDON.
27:20He eats a lot of UDON.
27:22He eats a lot of rice.
27:26When he eats at home, he always adds something.
27:31What is that?
27:33This is mayonnaise.
27:35You can draw a square on this.
27:39That's good.
27:42I will explain why mayonnaise is good.
27:45You can enjoy the mayonnaise.
27:49Can you avoid mayonnaise?
27:52You eat this.
27:55Mayonnaise comes in.
27:58This is the best UDON.
28:01This is delicious.
28:03You should eat this first.
28:07That's right.
28:10Next is the Michelin chef of NITSUBOSHI.
28:16He will report.
28:18Hello.
28:19I am TAMURA GIRIN.
28:22I make 60 times more sauerkraut than my partner KAWASHIMA.
28:25It's hard to make 60 times more sauerkraut.
28:28Is that true?
28:30I make 60 times more sauerkraut than my partner.
28:35He has been a Michelin guide for 5 years.
28:41He is the legend of Japanese food.
28:47He is a chain store that he goes to when he is busy.
28:53I come here often because it's a place where I can relax.
29:00The most important thing for me is cleanliness.
29:04I am glad that the staff welcomes me with a smile.
29:11NITSUBOSHI SASAKI is a chain store that not only has a good taste, but also has a good cleanliness.
29:20I often go to this store for breakfast and lunch.
29:25This is KOKOICHI.
29:28This is the famous KOKOICHI.
29:31This is surprising.
29:34I like curry.
29:37This is the curry of ZANJIHON.
29:39I love curry.
29:41I often go to KOKOICHI.
29:43Have you ever been to KOKOICHI?
29:45This is my first time.
29:48He is a legend of the innovative world.
29:51He makes Italian and Japanese food based on French.
29:57He is a chef of YONEMURA MASAYASU.
30:00He has been a Michelin guide for 2 years.
30:07Please comment on the curry.
30:11What do you mean?
30:12Please comment on the curry.
30:15Please comment on the curry.
30:18I 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.
30:34KOKOICHI is the number one curry chain in the industry.
30:43The charm of KOKOICHI is the combination of over-made curry.
30:50You can customize the curry sauce.
30:55The combination is very good.
31:00This is the customized curry of MITSUBOSHI SASAKI.
31:06This is Katsu curry.
31:10This looks like ordinary Katsu curry.
31:13MITSUBOSHI SASAKI is particular about this curry.
31:17This is pork cutlet with cheese.
31:21This is my favorite beef curry.
31:24Is this beef?
31:25No, this is beef curry.
31:27This looks like pork.
31:31The basic curry sauce of KOKOICHI is pork.
31:35I see.
31:37All the popular dishes are made with pork sauce.
31:45This is beef.
31:47Is this only in Kyoto?
31:50There are many beef dishes in Kansai.
31:53There are many beef dishes in Kanto.
31:56This is different from Kansai.
31:58This is delicious.
32:03MITSUBOSHI SASAKI is particular about freshly fried pork cutlet.
32:08When I order this, the curry roux is added.
32:14That's right.
32:16I don't like that.
32:18You don't add curry roux to Katsu curry.
32:22I don't like the texture of Katsu curry.
32:28I want to eat only Katsu curry.
32:32That's right.
32:34I have never felt this.
32:39He adds KOKOICHI special sauce to the pork cutlet.
32:46I eat pork cutlet first.
32:52This is SHIME's money.
32:54This is your money.
32:57I eat Katsu curry first.
33:05This is crispy and delicious.
33:08Is this delicious?
33:10This is fried pork cutlet.
33:15That's why it's crispy.
33:18This is delicious.
33:22The sauce is two levels of spiciness.
33:28This is spicy and spicy.
33:30SASAKI uses a sweet sauce.
33:33SASAKI uses two levels of spiciness and one level of sweetness.
33:36Two levels of spiciness and one level of sweetness.
33:39I don't need one level of spiciness.
33:42Do you add sweetness to make it spicy?
33:45If you don't add sweetness, it won't be spicy.
33:53If you don't add sweetness, it won't be spicy.
33:55That's amazing.
33:57That's amazing.
33:59That's interesting.
34:01I'm glad you told me.
34:03How did you come up with this?
34:06By adding sweetness, it becomes an accent.
34:10If you add sweetness, you can feel the spiciness.
34:16The tongue recognizes the spiciness.
34:18The cheese softens the spiciness.
34:24Cheese is also important.
34:27This is very spicy and delicious.
34:29Did you like it?
34:31I will come here again.
34:33I will go to Tonshuji.
34:36In fact, there was another chef who came to KOKOICHI.
34:42I also like KOKOICHI.
34:45It's a Chinese legend, SAWADA CHEF.
34:49I only order one dish.
34:53Pork shabu-shabu curry, spinach, roast pork cutlet, curry sauce, and less rice.
35:02You put less rice.
35:04You put a lot of ingredients.
35:06You don't have to look at the menu.
35:08The freshness of pork shabu-shabu.
35:12I want to eat vegetables.
35:14I want to eat curry with spinach.
35:16I'm not a child, but I want to eat a lot of roe.
35:20I may have eaten a lot of roe when I was a child.
35:24I want to eat a lot of roe when I grow up.
35:27I don't want to lose weight.
35:30Who is the next Michelin chef?
35:34The legend of the innovative world.
35:36Two Michelin Guide stars.
35:38Chef YONEMURA MASAYASU of SHINMONZEN YONEMURA.
35:44What is CHENTEN?
35:50I have been going to CHENTEN for more than 40 years since I was a high school student.
35:56I go to CHENTEN once a month.
35:59I feel like I'm in Kyoto.
36:04Let's go.
36:05I'm looking forward to it.
36:07You are riding a motorcycle today.
36:10Here.
36:12This is the CHENTEN that I really go to.
36:16CHENTEN is the best.
36:20That's great.
36:21Do you all go to CHENTEN?
36:23I go to CHENTEN on the way.
36:25What do you do in Kyoto?
36:27I'm a comedian.
36:31That's great.
36:33I'm not a teacher.
36:35I'm not a teacher.
36:39Ramen chain from Kyoto.
36:44It was founded in 1971.
36:47Now it has more than 200 stores all over Japan.
36:52I always order a lot.
36:55Of course it's a lot.
36:57It's a lot.
36:58It's a lot, right?
37:00YONE-CHAN is a pervert.
37:04He is a pervert.
37:06I think he will order something other than ramen and eat it in a strange way.
37:10He is a pervert.
37:12He is a pervert.
37:14When he appeared in MAPRESS.
37:17It's back.
37:20He eats a lot of spicy chili peppers in the sauce.
37:27It's spicy.
37:30He eats ramen with char siu.
37:33He eats it wrapped in char siu.
37:37He eats it in a strange way.
37:40What does that mean?
37:43He is a pervert.
37:47What is the pervert's arrangement?
37:52He eats a lot.
37:55He eats normal ramen.
37:58He eats a little spicy ramen.
38:00He eats a little spicy ramen.
38:04He eats a little spicy ramen.
38:07He eats soup.
38:10He eats a little spicy ramen.
38:13He eats a little spicy ramen.
38:17He eats ramen wrapped in char siu.
38:21He eats garlic.
38:24He is ordering it all the time.
38:28He is a pervert.
38:35How does he eat ramen?
38:40This is what happens when you mix the hottebi ramen with the yonemura style.
38:45The total price is 1650 yen.
38:48You look like an idiot.
38:51If you add too much green onion, the soup will be cold.
38:56I see.
38:57The soup will be cold.
39:00You're doing a good job.
39:03I'm not adding anything stupid.
39:05You look like an idiot.
39:08He is particular about how to eat the noodles.
39:12How to eat the noodles?
39:14I'm looking at how to eat the noodles.
39:16Put the noodles in the soup.
39:20Put the noodles in the soup.
39:24Put a lot of noodles in the soup.
39:31How is it?
39:32It's delicious.
39:35It's simple and delicious.
39:37The soup is delicious.
39:40Which do you like better, ramen or pasta?
39:43I like pasta.
39:45How about you, Sasaki?
39:47I like pasta.
39:49Is the Michelin-starred restaurant a pasta restaurant?
39:52It's a carbonara restaurant.
39:54It's a ramen restaurant.
39:57Put the garlic in the special sauce.
40:00You can eat it with the noodles.
40:03You can put it on the rice.
40:08Can you eat this alone?
40:10I can eat this alone.
40:11It's delicious.
40:13It goes well with ramen.
40:15But it goes well with rice.
40:17You have to order this.
40:19I think it's delicious.
40:21It's delicious.
40:25I've never put this in ramen.
40:29It's different from ramen.
40:33It's delicious.
40:34It's delicious.
40:35The garlic is crispy.
40:38It's like Asian food.
40:44It goes well with rice.
40:46It's delicious.
40:47The soup is increasing.
40:50You can eat risotto with the soup.
40:55If you come to Tenkai, you can eat ramen, carbonara pasta and risotto.
41:05I see.
41:06It's amazing.
41:09It's like Disneyland.
41:11It's luxurious.
41:13It's luxurious.
41:16In addition to Tenkai, there is a chain store that has a perverted way of enjoying it.
41:24Capital Toyotei.
41:28Capital Toyotei was founded in Kyoto in 1897.
41:35It is a chain store that opens nine stores around Kyoto.
41:41The line in front of the store is getting used to it.
41:47Speaking of the specialty of Toyotei,
41:50If you break the foil, a hamburger with a lot of beef stew sauce comes out of it.
41:58It's called a 100-year-old hamburger steak.
42:03Chef Yonemura's perverted arrangement is still in full swing here.
42:08This is his perverted arrangement.
42:10It's perfectly done.
42:13Excuse me.
42:14Can I have some ketchup?
42:16Please put a lot of ketchup on it.
42:19It's very delicious.
42:21Is the sauce delicious?
42:22It's delicious, but I like sweet things.
42:26I'm sorry, but I'll have some ketchup.
42:30He also uses ketchup for fried shrimp, which is a staple food of Western cuisine.
42:37I put tabasco on it like a demon.
42:40I put ketchup on it like a demon and mix it.
42:44I put tartar sauce and tabasco ketchup on it.
42:51This is also very delicious.
42:53It's delicious.
42:54There is no idea to put a lot of tabasco on it.
42:57If you put a lot of tabasco on it, it will be very delicious.
43:00Please put a lot of ketchup on it.
43:03By the way, I put a lot of ketchup on it.
43:08I'm sorry.
43:10I don't know what you're talking about.
43:13I think it's a nuisance when a cook is a guest.
43:22You said you understand when a cook comes.
43:25I understand that.
43:29I found a shocking fact that even TAMURA didn't know.
43:38Did you start TENICHI?
43:41I didn't know that.
43:42This is the exact opposite of ramen.
43:44This is the exact opposite.
43:46This is a quiz for the next guest, AMANO.
43:49This is the exact opposite.
43:51What kind of ramen did TENKAIPPIN start in November?
43:58This is the exact opposite.
43:59AMANO is a professional cook.
44:02Do you know what kind of ramen this is?
44:04This is very light.
44:08This is a light SOUMEN.
44:11I want you to say that.
44:15What is the correct answer?
44:17This is a light SOUMEN.
44:19This is very different from TENICHI.
44:27What kind of ramen did TENKAIPPIN start in November?
44:32This is the exact opposite.
44:34This is salt ramen.
44:37This is very different from TENICHI.
44:43This is a soup with a strong soup stock.
44:45This is WANTAN with ginger.
44:49This is a special ramen that goes well with salt ramen.
44:53This was developed for women and the elderly to enjoy.
45:01This is salt ramen, but it has a strong taste of sea bream.
45:05This has a strong taste of sea bream.
45:09This has a strong taste of sea bream.
45:15What is the correct answer?
45:17This is the correct answer.
45:24This is the correct answer.
45:31What is the correct answer?
45:36What is this crab?
45:38This is a crab shell.
45:42This crab shell is very good.
45:45This has a good texture, flavor, and taste.
45:48This is very good.
45:50This is good.
45:52My son misunderstood that this was a real crab.
45:59First, add the crab shell to the beaten egg.
46:04If you beat the egg, it will be more realistic.
46:07There is another point.
46:09This is cucumber tea.
46:12Do you put cucumber tea in this?
46:14I really like this.
46:16This 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.
46:27This goes well with eggs.
46:30This goes well with rice.
46:32I really like this.
46:37Pour this into a well-heated frying pan.
46:42The most important point is how to cook this.
46:48When this happens, the surroundings will harden.
46:53This is fine.
46:55This is fast.
46:57I didn't expect this.
47:00I put this in a frying pan.
47:02Can you put this in a frying pan?
47:04This is in a frying pan.
47:07This is almost half-cooked.
47:09I put this in a frying pan.
47:11This is warm.
47:14This is a soft-boiled egg that will never fail.
47:20Next, I make a sauce.
47:22First, boil soy sauce, mirin, and bonito broth.
47:27Boil it once and turn it down to low heat.
47:31I put water and potato 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 put this in a frying pan.
47:55RYU SASAKI's point is the finish of the sauce.
47:59I want to put something with a strong taste.
48:02What is it?
48:05It's chocolate.
48:07What is it?
48:13RYU SASAKI's winter crab rice bowl.
48:16What is the ingredient that adds richness and punch to the sauce?
48:19It's possible.
48:21This is TENKASU.
48:27TENKASU has a strong taste.
48:31By adding TENKASU, the soup will be fluffy.
48:37Is that true?
48:39Is that true?
48:41This has a strong punch.
48:45The egg in the rice cooker is also fluffy.
48:50This is absolutely delicious.
48:53I put this in a bowl.
48:56When it's cold, this will warm you up.
49:00That's right.
49:03I put ginger juice and green onions on it.
49:07RYU SASAKI's winter crab rice bowl.
49:12Thank you very much.
49:16ITADAKIMASU.
49:20This is wonderful.
49:22This has a strong color.
49:24This is delicious.
49:27This is fluffy.
49:30TENKASU has a strong taste.
49:32This is very satisfying.
49:35This has a strong accent of KYU.
49:38This is very good.
49:40This is METSUGIRO MASAKI.
49:42Thank you very much.
49:44I chose METSUGIRO MASAKI.
49:46Why did you choose ANAUSA?
49:49Next time.
49:50The ranking of the rice bowl of the lower half of the body chosen by the food professional.
49:54The parents and children who come out with OK.
49:57This is the best.
50:07You look like a bomber.
50:09You look like a bomber.