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00:00Now that we're busy with the end of the year and the beginning of the year,
00:03I'd like to make a delicious bowl of hot donburi that can be made quickly and quickly!
00:08That's why...
00:09A cook with Michelin 2-star rating and a Chinese Asian top chef
00:14will have a battle for 1,000 yen!
00:16I'll give 1,000 yen to the master of that road!
00:21A bowl battle that warms you up in the winter!
00:24The one who came here is the well-known LIFE!
00:28Nice to meet you!
00:30Nice to meet you, too!
00:32Mr. Nii and Mr. Konishi!
00:34Let's have a 1,000-yen challenge today!
00:38The first one is the Michelin 2-star rating!
00:41It's a famous Japanese restaurant in Sanyo-ken, Seoul, which continues from Edo.
00:45Man Camero!
00:47Mr. Konishi Takehiro, the 11th generation young master!
00:51He keeps the tradition alive and makes modern dishes.
00:54He makes you want to eat!
00:58The other one is a famous Chinese restaurant in Kyofu.
01:01Mr. Yoshiyuki Gi, the owner chef of Ichino Funairi, a Chinese restaurant.
01:06He has the title of the highest-class chef in China.
01:09He's also a member of the Chinese Asian top chef team.
01:13He's also known as the stewed Gi.
01:17He's also known as the stewed Gi.
01:20He's also known as the stewed Gi.
01:24The two chefs are going to make three dishes with 1,000-yen.
01:31It's a 1,000-yen challenge.
01:33It's going to be difficult.
01:35But I'll do my best.
01:39I'm going to make my junior proud.
01:42I'm going to do my best.
01:44I'm going to do my best.
01:49What kind of ingredients will the two chefs buy with 1,000 yen?
01:54Oh, here it is.
01:58It's meat.
01:59This is it.
02:01Let's go with this.
02:02Why did you choose this?
02:04I don't know.
02:06And it's cheap.
02:08Mr. Konishi, what do you think of the vegetables?
02:11It's cute.
02:13He's trying to make it cheap.
02:15I have an image of radish.
02:19Today, I'm going to use the soft texture of the radish.
02:24Next.
02:26I'll buy this.
02:28It's a shrimp and squid mix.
02:30It's 430 yen.
02:32It's 1,000 yen.
02:34What are you going to buy?
02:36I'll buy chicken.
02:38Chicken is expensive.
02:40I'm going to buy chicken.
02:42I'm going to buy chicken.
02:44After that, they spent a lot of money and finished shopping.
02:48Among the things Mr. Konishi bought, there were potato chips.
02:52This time, three chefs will taste it.
02:56They will evaluate the three items of taste, warmth, and imitation by 30 points each.
03:04First of all, Mr. Konishi.
03:06What kind of bowl will you make?
03:09I'm going to make a chicken Jibuni bowl.
03:11Chicken Jibuni bowl.
03:13What is Jibuni?
03:15It's a local dish in Ishikawa Prefecture.
03:17It's a dish that uses meat, fish, and vegetables in a pot.
03:23How long does it take to cook?
03:25About 10 minutes.
03:27That's fast.
03:29I'm going to use both meat and skin.
03:33Next, cut the chicken breast into bite-sized pieces.
03:37Do you think the chicken breast will be dry?
03:40That's right.
03:41That's why I use potato starch to cook it.
03:45The moisture in the potato starch will remain, so it will be soft.
03:51Boil the chicken breast with soy sauce, sake, and mirin.
03:55How long does it take to cook?
03:57I think 5 minutes is enough.
04:01However, if you cook it on high heat, it will burn.
04:05So I cook it on low heat.
04:07This is Jibuni.
04:09Put the fried chicken breast in it.
04:13This is a mixture.
04:15It looks delicious.
04:17The texture of the chicken is good.
04:19The texture of the fried chicken breast is good.
04:21It's good.
04:23Finally, add yuzu to the scent.
04:26In just 10 minutes, the Jibuni bowl is complete.
04:29Next, warm the chicken breast in a pot.
04:34The only seasoning is potato chips.
04:38After crushing it, add it to the pot and it's done.
04:42How does the Jibuni bowl taste?
04:53It's delicious.
04:55It's very delicious.
04:58Let me try it.
05:00It's crispy and delicious.
05:02The chicken breast has a good texture.
05:04I thought it was delicious.
05:06It's chicken breast, isn't it?
05:08I didn't think it was chicken breast.
05:10It's very soft.
05:12I didn't think I could cook such a good dish in 10 minutes.
05:16I was surprised.
05:18What about the consomme soup seasoned with potato chips?
05:23It's delicious.
05:25It's gentle.
05:27It's amazing.
05:29It has potato chips in it.
05:31Here are the scores of the three chefs.
05:36It's my first time to eat this kind of texture.
05:39I think it's easy to make.
05:41I want to try it right away.
05:44Next, what kind of bowl does Mr. Gi have?
05:48It's a hybrid bowl.
05:52What is a hybrid bowl?
05:54Do you like Tenshinhan?
05:57I love Tenshinhan.
05:59It's a seafood Chinese bowl.
06:01I'm going to make two with one bowl.
06:05Tenshinhan and Chinese bowl?
06:07Yes.
06:09It's a hybrid bowl like a dream.
06:11He's going to make a Chinese bowl and a bowl with two Tenshinhan.
06:19First, he makes an egg.
06:23He puts the water-soluble starch in the egg.
06:28Then it becomes fluffy.
06:30The egg becomes fluffy just by adding water-soluble starch.
06:35This is a professional technique.
06:39Next, he stews the cut vegetables with chicken soup and Worcestershire sauce.
06:45Next, he uses a frozen shrimp can mix.
06:51Then the soup comes out.
06:54It becomes soup stock.
06:56You don't throw it away?
06:57No, I don't throw it away. I use this.
06:59He adds a lot of seafood extract.
07:03Finally, he puts this in.
07:05He doesn't stir-fry it.
07:07If he stews it, the texture will remain.
07:09If he stir-fries it, the texture will be halved.
07:11So he doesn't stir-fry it.
07:13If he stir-fries it, the texture will be like abalone.
07:17This is important.
07:19This is the skill of stewing.
07:22Thank you very much.
07:24Now, he's done making the Chinese-style bowl.
07:28This is also important.
07:30First, he puts the rice in a bowl.
07:33He puts the head of the rice in the bowl.
07:37Then, he puts a little bit of rice in the bowl.
07:41Then, he puts the rice in the bowl again.
07:45This is the Chinese-style bowl.
07:48It looks delicious.
07:50The ingredients are chicken soup with soy sauce, vegetables and seafood.
07:56Finally, he adds vinegar and eggs to make the Chinese-style soup.
08:01Do you put pepper in here?
08:03What is pepper?
08:05It's a kind of sour soup.
08:06It's a kind of sour soup.
08:07That's right.
08:08It warms you up in winter.
08:10When he puts the soup in a bowl with a lot of pepper,
08:13the Chinese-style bowl is done.
08:16It looks delicious.
08:17Now, how does the hybrid Chinese-style bowl taste?
08:21The texture of eringi is...
08:23It's very delicious.
08:25It doesn't look like eringi.
08:27This is an egg.
08:28It's gentle.
08:29It's an egg, isn't it?
08:31It's novel, isn't it?
08:32I'm surprised.
08:33I'm happy.
08:35How about the soup with pepper?
08:38It's sour and spicy.
08:39It's sour and spicy.
08:40I'm so hungry.
08:45Here are the scores.
08:49There were a lot of processes, but I didn't do much.
08:54I thought I could do it if I had two pans.
08:58Which bowl won?
09:01What are the scores?
09:02Konishi got 79 points.
09:04Gin got 81 points.
09:07Congratulations.
09:10The winner is Gin.
09:12Congratulations.
09:14Next is...
09:15All-you-can-eat grilled meat sushi.
09:18It's a chain restaurant that everyone is familiar with.
09:21When I asked the staff working at the restaurant,
09:25they said they had to know the secret menu.
09:28There are a lot of delicious ways to eat and arranged recipes.
09:31So, this time,
09:33I'll show you the recommended dishes at my restaurant.
09:39First, let's start with the all-you-can-eat grilled meat sushi.
09:44There are 339 restaurants in Japan.
09:47The standard course is 3,600 yen.
09:50You can eat more than 130 kinds of grilled meat.
09:54Including the famous grilled meat,
09:58side menus such as Mapo Tofu,
10:01and cheese fondue sauce.
10:04Now, let's see how the staff eat the all-you-can-eat grilled meat sushi.
10:11What should I start with?
10:13First of all, I'll start with the pan.
10:16Oh, it's an iron pan. That's good.
10:19I'll start with the pan.
10:21Wait a minute.
10:22What's wrong?
10:23What?
10:25Actually,
10:26it's not good to grill the noodles with salt and pepper on top.
10:31Why is that?
10:34The meat juice comes out of the surface of the meat while it's being grilled.
10:39When you flip it over,
10:41the taste of sesame oil and salt and pepper will fall together.
10:45When you flip it over?
10:47Yes, it will flow.
10:48I see.
10:50If you look at the noodles with salt and pepper,
10:53the rest looks like this.
10:56In general, people are used to eating this.
11:00It's better to grill the noodles with sesame oil and salt and pepper on the bottom.
11:06The difference in salt and pepper is only at the beginning of grilling.
11:12Oh, it's coming out.
11:14As you can see,
11:16the salt and pepper are firmly left on the surface of the meat.
11:21I wanted to grill it faster.
11:22It's much better than before.
11:27Oh, it's really good.
11:30It tastes much better.
11:32That's right.
11:33The taste changes completely depending on how you grill it.
11:37Next is the famous King Kalbi.
11:40It has a slit to soak in the seasoning.
11:46I'll put this slit on the bottom and grill it in the middle of the meat.
11:52The slit makes it easier to cook.
11:55To prevent the meat from escaping,
11:57I'll grill it first.
11:59And when it's well-grilled...
12:01It looks delicious.
12:03When you flip it over,
12:05you can see the edge of the net.
12:07Why is that?
12:08If you put it on the edge, it won't cook through.
12:11The back of the King Kalbi has a lot of collagen, such as tendon.
12:16If you grill it slowly over low heat,
12:21you can eat it tenderly without letting it escape.
12:31It's delicious.
12:32It's like a rice ball.
12:34The umami spreads in my mouth.
12:39Next, I'll show you how to eat the meat.
12:43This is thick-sliced pork loin with garlic butter soy sauce.
12:47The thick-sliced pork loin with garlic butter soy sauce is popular as a dipping sauce.
12:54What does the staff recommend?
12:57To make a delicious arrangement,
12:59I'll put the grilled meat in the thick-sliced pork loin soy sauce and simmer it.
13:05You simmer it further from here?
13:06Yes.
13:08With thick-sliced pork loin soy sauce, you can simmer the pork loin and eat it with rice.
13:14It looks delicious.
13:17Wow!
13:18The amount of rice!
13:19The amount of rice!
13:20And this is Tsubozuke Dragon Harami.
13:24It's all-you-can-eat.
13:25It goes well with the cheese fondue sauce in the topping menu.
13:31I finished it all.
13:33I can't get enough of it. Do you have more?
13:37Yes, I do.
13:41I was waiting for you.
13:42The arrangement is all-you-can-eat.
13:46I ordered green onion with salt.
13:50I'll put this on the rice.
13:53Do you eat it straight?
13:54Yes.
13:55And I'll put the grilled meat on it.
13:58This is amazing.
14:01And I'll put the garlic butter soy sauce on it.
14:06This is the devil's garlic butter donburi.
14:09The garlic butter donburi.
14:11How does it taste, Mr. Housen?
14:15He's a senior.
14:17It smells really good.
14:19It does.
14:20The garlic butter is on it.
14:21Let's eat.
14:25It's delicious.
14:27I'm going to lose.
14:29What are you talking about?
14:31Next, let's arrange them with side menus other than meat.
14:35First of all, the grilled butter rice.
14:39I'll put the garlic butter soy sauce on it.
14:45The sound is amazing.
14:47I'm getting hungry just by eating this.
14:49The side menus are corn butter and bacon.
14:54If you grill both of them,
14:57I'll put the corn on it.
14:58It must be delicious.
14:59And I'll put the bacon on it.
15:03Even though it already has bacon on it,
15:05it's amazing.
15:11This is the way to eat as much as you want.
15:13It's hard to do this.
15:17You can eat as much as you want.
15:19If you put the devil's garlic butter soy sauce on the grilled meat curry,
15:23it's the grilled meat curry.
15:27If you grill the grilled shrimp and squid,
15:30you can eat the umakara kalbi soup
15:32and the umari soup.
15:34You can eat them all.
15:36This is the special seafood chigae soup.
15:41Next, I'll put the bibimbap and aburibara kalbi on the cheese fondue sauce.
15:46It's grilled well.
15:48What's next?
15:50I'll put the Korean seaweed on it.
15:52Korean seaweed?
15:54First, put a little bit of bibimbap on the Korean seaweed.
15:59Then, put the grilled aburibara kalbi
16:01and the cheese fondue sauce on it.
16:04If you roll it up,
16:06the mini kimbap is done.
16:09I did it.
16:11It's delicious.
16:13It's delicious.
16:16Next, this is the famous kurazushi.
16:18Kurazushi is a must-eat.
16:20There are about 550 stores in Japan.
16:22There are about 550 stores in Japan.
16:24There are about 180 kinds of menus.
16:27All of them are sushi.
16:29All of them are sushi.
16:31What kind of sushi do the employees eat in their stores?
16:35What do you eat first?
16:37What do you eat first?
16:39I have something I ordered first.
16:41I have something I ordered first.
16:43I'm waiting for the first order.
16:45I'm waiting for the first order.
16:47I hear music.
16:49I hear music.
16:51I hear music.
16:54The music is fun.
16:56The music is fun.
16:58The music is fun.
17:02What is this?
17:04What is this?
17:06It's like a parade.
17:10It's a Chinese restaurant.
17:14It's a real cake.
17:16It's a real cake.
17:18It's a hall cake.
17:20It's a hall cake.
17:22We prepared this menu.
17:24Yes!
17:26Yes!
17:28Yes!
17:30Yes!
17:32Yes!
17:34Yes!
17:36Yes!
17:38Yes!
17:40Whoa!
17:44Whoa!
17:46Whoa!
17:48It looks good.
17:50Next, let's eat some sushi!
17:56Can I have some tuna?
17:58Tuna!
18:01As expected, tuna is a must.
18:04As you can see, this is the top 10 most popular sushi restaurants in Kurazushi.
18:08The 1st place, Oudou Furijio Jyukusei Maguro, has 7,000 plates a year.
18:16To bring out the umami, they sprinkle salt and let it sit in the fridge to mature.
18:21Even though it takes a lot of time and effort, it's set at a minimum price of 115 yen.
18:27It's definitely a must-try!
18:30I'm definitely going to eat this.
18:31In the midst of all this, there's a hidden menu in Kurazushi.
18:36Please take a look at that.
18:38It's a special seafood set.
18:41It's packed with seafood.
18:44I've never seen this before, but it's actually a hidden menu.
18:49A hidden menu?
18:50Yes.
18:51Actually, this is a seafood roll that comes out when you're cutting the fish.
18:58So, it's a hidden menu that only appears when you cut the fish.
19:09It's delicious!
19:14It's delicious!
19:16It's a waste of a wipe.
19:18I can't speak.
19:20I can't speak at all.
19:22Hey, what's going on?
19:25There are other rare menus that use the edge of the ingredients used in the cooking process.
19:32The eel roll is one of the rarest, so if you find it, I recommend it!
19:38By the way, the timing when it's easy to make it is when you prepare it for peak time.
19:45It's usually before noon or evening.
19:48Next, I'll show you how to make it using the seasonings.
19:52First, put the salt in a plate.
19:56Then add the powder used for tea.
19:59If you mix it well, it's done!
20:04It goes perfectly with the eel.
20:07The employee's recommendation is eel!
20:10It's not the classic sweet sauce, it's the matcha tea roll!
20:15I didn't know how to eat this.
20:17It's delicious!
20:19Say it in a good way!
20:21It's delicious!
20:25There are other ways to use the seasonings.
20:28The shichimi is arranged on the grilled cheese salmon and the spicy cheese.
20:33In addition, ponzu sauce is sprinkled on the eel.
20:38Next, when the employee comes to KURA-DASHI, there is definitely something to order.
20:44It's here!
20:46It's shaped like a bowl.
20:49It's soup!
20:50This is KURA-DASHI.
20:53This is KURA-DASHI made from kelp, bonito, etc.
20:59It's like a soup.
21:01It's gentle and delicious.
21:04You can drink it as it is, but I'll use this to arrange it.
21:11You'll use this to arrange it again?
21:13Yes.
21:14What is the arrangement using KURA-DASHI?
21:20Tonight's topic is Tenkomori!
21:22Osaka Konwaka TV!
21:25Osaka Konwaka TV!
21:30Osaka Konwaka TV!
21:33Osaka Konwaka TV!
21:37I can't speak!
21:44The arrangement using KURA-DASHI!
21:47First, when you order HAMA-CHI...
21:50I'll shabu-shabu this.
21:55If you put HAMA-CHI in KURA-DASHI and shabu-shabu it, the color will change a little.
22:02If you put it back on the rice, KURA-DASHI shabu-shabu HAMA-CHI is complete!
22:09It changes a little.
22:12Because I shabu-shabu it, the texture of the meat changes and it's delicious.
22:18Next, if you order UNAGI and put it in a bowl for children, KURA-DASHI is complete!
22:26It's the best!
22:27KITSUMA-BUSHI-FU is complete!
22:30Thank you very much!
22:32It's definitely delicious!
22:34The UNAGI is big!
22:36The umami of the dashi is amazing, so it goes well with the UNAGI.
22:42We ate a lot in the store.
22:45Next, let's go outside with the employees!
22:48Let's take out the GUNKAN-MAKI and make it at home!
22:53First, put it on a heat-resistant plate.
22:56I'll put this sauce on it.
23:01It's sushi, isn't it?
23:02I'll put cheese on it.
23:05Cheese!
23:07After heating it in the oven for about 4 minutes, GUNKAN-PIZZA, which can be eaten at home, is complete!
23:19It's delicious!
23:20Does it go well with sushi?
23:22It goes well with sushi!
23:23It's interesting!
23:25It's delicious, but KITSUMA-BUSHI-FU is better.
23:30Next is the TWEET PARADISE in Umeda, Osaka.
23:34This is a popular store that attracts customers every day.
23:37There are more than 30 kinds of sweets.
23:41There are a lot of popular cakes and cakes with a lot of fruits.
23:46In addition, you can eat food that goes well with lunch.
23:51The special course is 80 minutes long.
23:55You can also eat ice cream such as Haagen-Dazs.
24:00How do you eat TWEET PARADISE?
24:05First, take a plate and choose what you want to eat.
24:10I'll eat a lot.
24:12This is souffle cheese.
24:14Wait a minute.
24:15Don't you want to eat as much as you can?
24:18I want to eat as much as I can.
24:20Let's take a look inside.
24:22Is this okay?
24:23Let's see how to eat first.
24:25What do you mean?
24:26Let's take a look inside.
24:28There are a lot of sweets.
24:31Please take a look.
24:33This is a berry cake.
24:35This is my favorite ZAHA TORTE.
24:37It's cheap to use cream.
24:41What did you say?
24:42It's cheap to use cream, so it's easy to eat.
24:46Is it okay to say that?
24:49It's okay.
24:53How many years have you been here?
24:54This is my first year.
24:57Wait a minute.
24:58Let's check it out.
25:00Let's check with the store manager.
25:05He told me a lot of things.
25:07He told me that the berry cake was good.
25:13I see.
25:14The cake with fresh cream and fruits is expensive.
25:19He is very detailed.
25:22The store manager is honest.
25:25He told me that the fresh cream is expensive.
25:30He told me that the fresh cream and fruits are the best three.
25:38The store manager recommends that you check the cake before you buy it.
25:46So, he chose the cake that is expensive.
25:52All the cakes are expensive.
25:54I'm happy.
25:55I'm excited.
25:59The 39-year-old man is also excited.
26:02Let's start with the cake that is expensive.
26:05Let's eat.
26:07I remember when I was in junior high school.
26:11I remember when I was young.
26:14I'm 39 years old.
26:18The store manager is eating the cake.
26:26The fresh cream is a little sweet.
26:28It's fluffy.
26:29The strawberries are sour.
26:32It's just right.
26:33The store manager enjoyed the cake.
26:39Next, he will teach me how to arrange the cake.
26:42He got a soup cup.
26:47First, put the tiramisu in it.
26:52Then, put the coffee jelly in it.
26:55Then, put the vanilla in it.
27:01Finally, put the espresso in it.
27:07Then, it's done.
27:11Use a spoon.
27:14I'm going to put it on the cake.
27:15Can you do that?
27:16I'm going to put it on the cake.
27:19It's an Italian dessert.
27:20He arranged the cake with vanilla ice cream and espresso.
27:25It must be delicious.
27:28It's the taste of an adult.
27:30It's an exquisite taste.
27:34It's not over yet.
27:36Next, put the fruit cocktail on the cake.
27:40It's amazing.
27:41What's next?
27:42Put the soft cream on the cake.
27:44Can I eat the soft cream?
27:46Yes.
27:47The taste of the soft cream changes depending on the season.
27:50Now, it's the taste of Kyoho yogurt.
27:53Put the soft cream on the fruit cocktail.
27:57I can feel the taste of Kyoho yogurt.
28:01There are many ways to eat it.
28:04You can enjoy it in many ways.
28:06You can eat it many times.
28:08You can eat it not only as a dessert, but also as a food.
28:11You can eat it with tomato sauce pasta.
28:14You can eat it with tomato sauce pasta.
28:17You can eat it with homemade curry tomato sauce pasta.
28:21By the way, if you choose the highest level, you can eat a lot of expensive fruits.
28:27You can arrange it in many ways.
28:31Tsuchiten Villaging.
28:32We're going to climb the mountain.
28:34This time,
28:37we came to Gojo in Kyoto.
28:40There are many buildings in Gojo.
28:43What do you think, Masumi-san?
28:45The ribbon is shorter than others.
28:48It's quite different.
28:49It's a girl's type.
28:50There is no difference.
28:52Today, there is a unique building.
28:55This is unique.
28:56It's unique.
28:59This unique building is located near Gojo, the center of Kyoto.
29:06It's over there.
29:08It's that building.
29:11It says Tsukuru building.
29:13Tsukuru building?
29:14It's written on the side.
29:15It looks like a school.
29:17It's true.
29:18The color is mature.
29:20It doesn't seem to have a history.
29:22That's right.
29:23I don't know if it has a history.
29:27Tsukuru building.
29:28It's a unique name.
29:31Hello.
29:33Hello.
29:34There are stairs.
29:36It's true.
29:37It looks like a school.
29:38It looks like a school.
29:39It's true.
29:40Look.
29:41This post looks like a school, but it's fashionable.
29:45It's fashionable.
29:46It's fashionable.
29:47It's strange.
29:48It's a school.
29:49What is this door?
29:52Are you okay?
29:54What?
29:56Hello.
29:57Hello.
29:58It's been a long time.
30:01I'm Kawabata, the manager.
30:02Kawabata.
30:03Nice to meet you.
30:05Kawabata is the creator of Tsukuru building.
30:08He's an artist.
30:10He's creative.
30:11What kind of building is this?
30:13This building was built in 1962 by a company called Furoshiki.
30:23It was renovated in 2012, 50 years later.
30:28It was renovated by Mr. Ishikawa.
30:31He moved here.
30:33After that, I took over the management.
30:36You took over the management.
30:38Yes.
30:39What is the name of this Tsukuru building?
30:42Furoshiki manufactured and sold this building.
30:46It is a building with the theme of Tsukuru.
30:52Currently, there are 15 shops and companies with the theme of Tsukuru.
30:59Let's start the investigation.
31:01First of all.
31:02Here.
31:03Is it here?
31:04It's fashionable.
31:05It's fashionable.
31:06Nice to meet you.
31:07Hello.
31:08It's like a school.
31:09It's great here.
31:11Wow.
31:12What is this?
31:13Wow.
31:14There are a lot of wines.
31:17I heard that Tsukuru is the theme of this building.
31:21What do you make here?
31:23We make bread with wine.
31:27Bread.
31:28Wine bread.
31:30This is a wine shop that is particular about French wine.
31:36Wow.
31:37There are so many kinds.
31:39Wow.
31:40There are so many wines.
31:41There are about 300 kinds here.
31:44Wow.
31:45It's amazing.
31:47It's amazing.
31:49The special wine cellar has white wine, champagne, and orange wine, which are popular now.
31:56There are many kinds of wines in each production area.
32:00There are also these kinds of wines in the shop.
32:03What is this?
32:04In France, we have a variety of wines from various production areas and varieties.
32:11Each wine costs 550 yen.
32:14Wow.
32:15I'm glad.
32:16This is good.
32:17I'm glad.
32:18Wait a minute.
32:19This is very expensive.
32:20Wait a minute.
32:21This is amazing.
32:22This is very expensive.
32:23What?
32:24Especially for young people and people who don't know much about wine,
32:28I think it would be nice if the fun of tasting this kind of wine could be born from here.
32:33I see.
32:34I'm going to put in a wine of a high price range.
32:37You're making bread with this.
32:38You're making bread with this.
32:40I'll take 24,000 yen.
32:41I'll take 24,000 yen.
32:42I'll take 24,000 yen.
32:43I'll take 24,000 yen.
32:44I'll take 24,000 yen.
32:45I'll take 24,000 yen.
32:46I'll take 24,000 yen.
32:48Chantarelle Sculpture, a high-quality white wine that costs 60,000 yen per bottle when you drink it at a restaurant.
32:56You can try one cup for 550 yen here.
33:01I want to drink.
33:03Chantarelle Sculpture.
33:04Chantarelle Sculpture.
33:05It smells good.
33:06It smells good.
33:07It's very different.
33:08It's different.
33:09It's very different.
33:10It's different.
33:11It's different.
33:12Was it too early to go?
33:13What is this?
33:14Oh, you're early.
33:15It's good, isn't it?
33:16It has a strong sour taste.
33:18That's true.
33:19It's like a young girl's taste.
33:22Everyone is desperate to make something good.
33:24Since we're here,
33:27don't you want a snack that goes well with this?
33:30That's a good idea.
33:32Actually, this wine shop
33:34has a factory in the back.
33:38We make a lot of original snacks.
33:44Wow!
33:46Amazing!
33:48There are so many kinds.
33:50What is this?
33:51What is this stylish pouch?
33:53This is fun!
33:54Here, you can enjoy
33:56donkoshi-itake and raw ham ahijo,
33:59black sea bream boiled in salt,
34:02and Omi beef sukiyaki.
34:05You can also enjoy various ingredients
34:08that are hand-made and vacuum-sealed in the store.
34:12This is boiled in salt
34:14with a large-sized Tentenkanburi.
34:18It's the best.
34:23It's soft.
34:24It's a perfect boiled wine.
34:28It's delicious.
34:29It's the best.
34:30Some customers say
34:32they only drink red wine in our store.
34:35If you come here,
34:36you may find your favorite white wine.
34:39I hope you think so.
34:41This is amazing.
34:42It's a new discovery.
34:44To be honest,
34:46I'm a big fan.
34:48Are you a fan?
34:49I'm a big fan of you.
34:51I'm scared.
34:53I'm scared.
34:54Let's continue.
34:56What's in the back of the floor?
34:59It's a lobby.
35:01What is it?
35:01Hello.
35:04Hello.
35:08Hello.
35:11What kind of studio is this?
35:14It's a Pilates studio
35:16that makes a beautiful body.
35:17Pilates?
35:18Wow.
35:20It was founded in Germany.
35:21Pilates allows you to tighten your body
35:23and adjust the distortion of the pelvis.
35:26This is a popular studio
35:28where you can experience real European Pilates.
35:33Why did you come to Japan again?
35:36From Belgium?
35:38I really want to go to Japan.
35:41My first trip was in August 2015.
35:45You went on a trip.
35:46I went to Kyoto and Osaka.
35:48I really love Kyoto.
35:54You want to stay here?
35:56Yes.
35:57You want to do something here?
35:58Yes.
36:01Vanessa has been teaching Pilates in Belgium for about 20 years.
36:07She decided to move to Japan
36:09because she was impressed by the beauty of Kyoto.
36:14But she has to find a place to stay.
36:19I'm sorry.
36:20I'm a foreigner, so I'm a little worried.
36:23It must be difficult.
36:25I don't know if I can stay in Belgium forever.
36:32There's no guarantee that you'll stay here forever.
36:34That's right.
36:36This building was the one that accepted my request.
36:42So, the three of us are going to experience Pilates.
36:47The daily tasks like desk work and housework
36:50are usually done by cats.
36:53This time, Vanessa will teach us how to improve our posture
36:58in just three minutes a day.
37:02First, we'll have a breathing lesson.
37:05The basics of Pilates are formal breathing.
37:08Breathing with your chest
37:10will put pressure on your stomach
37:12and strengthen your inner muscles.
37:15Now, breathe in with the soles of your feet.
37:18Breathe out.
37:20Breathe in again.
37:22Breathe out.
37:23Now, it's time for the inner muscles.
37:26Imagine that you have two small panties.
37:29Small panties?
37:30That's right.
37:31These are the inner muscles.
37:33I see.
37:34Next, we'll do a roll-over to increase the flexibility of your spine
37:37and strengthen your abs.
37:40Straighten your arms and legs
37:42and lift your legs up close to your head.
37:45There you go.
37:46Nice, nice.
37:49That's great.
37:52You can do it, Masumi.
37:54You can do it, Masumi.
37:55You can do it, Masumi.
37:56Your legs should be 40 centimeters apart.
37:58There you go.
37:59Slowly.
38:00Masumi.
38:02I can't do it!
38:06Wait, wait.
38:07Don't do that to the person next to you.
38:10Lastly, we'll do a side kick.
38:12You can train multiple muscles
38:14such as your buttocks, thighs, and inner muscles
38:18so that you can keep your pelvis stable.
38:22Breathe in and kick forward.
38:24Breathe in and kick forward.
38:25Breathe in and kick forward.
38:27Breathe in and kick forward.
38:29Breathe in and kick forward.
38:311, 2, 3.
38:33Who's Ogata-ken?
38:351, 2, 3.
38:37She can do it.
38:38She can do it.
38:39She's perfect.
38:40What about you, Miya?
38:41What are you talking about?
38:44Her face is so funny.
38:45Her face is so funny.
38:46Her face is so funny.
38:47Her face is so funny.
38:48Her face is so funny.
38:50As the name suggests,
38:51Tsukuru Beer has a variety of Tsukuru.
38:55On the second floor,
38:56there's a cafe restaurant called Maruni Cafe
38:58where they make the delicious food of the forest madam.
39:02Their specialty is
39:03hand-made bean paste
39:05and Taiyaki, which is baked one by one in the shop.
39:08It looks delicious.
39:10On the third floor,
39:11there's a select shop called Park
39:13where they make everyday fashion.
39:15There are many fans who are attracted
39:17by the high sense of the owner couple.
39:21And on the fourth floor,
39:23there's a shop named after Pilates.
39:25I've heard of Pilates.
39:26It's over there.
39:27We're here.
39:28Thank you for coming.
39:30Hello.
39:33Hello.
39:34Thank you for coming.
39:35It's a nice atmosphere.
39:38It's amazing.
39:39It's amazing.
39:40What do you make in this shop?
39:43We make everyday fashion.
39:45It's fashionable.
39:46I see.
39:48Fashion.
39:49Someone, please make me fashionable.
39:51Please make me fashionable.
39:54This shop, Utsuwa Monotsuki,
39:56is a Japanese-style restaurant
39:58which focuses on young artists' works.
40:01It's amazing.
40:03There are many kinds of dishes.
40:05Yes, there are.
40:07We serve Japanese-style dishes.
40:12Basically, we make dishes
40:15that have the image of cooking.
40:18I see.
40:19You make dishes that have the image of cooking.
40:23I didn't know that.
40:25Yes.
40:26How about grilled eggplant?
40:29That's a good idea.
40:31Grilled eggplant.
40:33I'm happy.
40:34I agree.
40:36It's fun to think like that.
40:38It's fun.
40:40This is good, too.
40:41This is good.
40:42What is this?
40:43This is deep-fried horse mackerel.
40:45Deep-fried horse mackerel.
40:47This is good.
40:48This is good.
40:49I'm happy.
40:51This is good, too.
40:53How about putting bread here
40:56and putting fried egg?
40:58That's the best.
41:00It's a fun shop.
41:02Anything is fine.
41:06Mr. Ihara used to be a salaryman.
41:10One day, he was living by himself.
41:14One day, he was looking for a plate
41:17because he felt uncomfortable with the color of stir-fried vegetables.
41:21At that time, he met a young pottery artist
41:24through SNS.
41:27He wanted the world to know
41:30the beauty and originality of his works.
41:33So, he opened this shop.
41:37And recently,
41:39he made such a happy mistake.
41:42Originally, I was targeting Japanese people.
41:47But recently, I've been getting a lot of support
41:51from foreign customers in Kyoto.
41:54That's good.
41:55I'm so happy.
41:5780% of the customers are foreigners.
42:03I'm so happy.
42:04This day, too.
42:06Hello.
42:08How are you?
42:11Where are you from?
42:12We're from Germany.
42:13Germany?
42:14We're from Germany, too.
42:16You're from Germany.
42:17How did you know about this shop?
42:22We're tourists.
42:24It's a guidebook.
42:26It's on the guidebook.
42:28It's on the guidebook.
42:30It's on the guidebook.
42:31I didn't know.
42:32You didn't know?
42:33I took a picture before I knew it.
42:35You didn't know?
42:36I took a picture before I knew it.
42:38Wow.
42:39It's full of vessels.
42:41It's on the guidebook.
42:42It's amazing.
42:45That's why so many people come here.
42:48I didn't know you came here.
42:51This is it.
42:52This is it.
42:53This is it.
42:55As the name suggests,
42:56there are many schools.
42:58School buildings.
43:01The person who produced the building
43:03has retired a few years ago.
43:07There's a story behind his retirement.
43:12Stop it.
43:13What could it be?
43:15Stop it.
43:17Please think about it.
43:18Stop it.
43:19That's mine.
43:21Let's ask Mr. Kawabata about it.
43:24Mr. Ishikawa, who renovated this place,
43:28brought a lot of renovations to this place.
43:31He's amazing.
43:32He did that.
43:3512 years ago,
43:36Mr. Ishikawa produced this building.
43:41He was a key person
43:43who renovated many old buildings and houses
43:46around Kyoto.
43:50One day,
43:51he moved to Kagoshima
43:53from all the buildings.
43:56This building was on the move,
43:59but he suddenly announced his retirement.
44:01Everyone was confused,
44:03but Mr. Kawabata was the one
44:05who took care of the building.
44:08He was like a mentor
44:10when it came to renovations.
44:13We didn't work at the same company,
44:17but I took over.
44:20Recently,
44:22I found something amazing.
44:25What is it?
44:27It's the surprising fact
44:29that the building producer who was supposed to retire
44:31is living in a rural area in Kagoshima.
44:33Oh my gosh!
44:37The official line of HONAKA TV
44:39gives out a coupon card worth 5,000 yen to 30 people.
44:43The producer of the building
44:45who was supposed to retire
44:47is Mr. Ishikawa.
44:48What is the surprising fact?
44:50Thanks to Mr. Ishikawa,
44:52this building is still here.
44:54I wonder if he's doing okay.
44:56I moved to a rural area called Akune in Kagoshima
44:59and I heard he's living a carefree life.
45:04I hope he's doing okay.
45:10What's wrong, Mr. Kawabata?
45:12You don't look like you're in a good mood.
45:15Huh?
45:16Look at this.
45:21Are you serious?
45:22What is this?
45:24Are you kidding me?
45:25You need to be in a good mood.
45:27Mr. Kawabata's acting is good.
45:29What's wrong with Mr. Ishikawa?
45:31Mr. Ishikawa is in the article on the internet.
45:34Mr. Ishikawa?
45:36What?
45:37He came to town in Akune
45:39and reconstructed the roadside station?
45:42I see.
45:44He didn't want to retire
45:46so he built a town in Kagoshima.
45:51We all did that.
45:53The town of Akune in Kagoshima
45:55has a population of about 18,000.
46:01Mr. Ishikawa reconstructed the town
46:03where the roadside station used to be.
46:08Let's ask Mr. Ishikawa
46:10how he reconstructed the town.
46:13This is the main town of the 1st and 2nd industries.
46:17We renovated the space
46:20where the roadside station used to be.
46:24It's called Iwasubiru.
46:27It's about 35 years old.
46:29We renovated it.
46:32We've been working hard on the old roadside station.
46:37We're also reconstructing the tourist spots
46:40where young people come.
46:45That's great.
46:46One, two, three.
46:47We did it!
46:49Tsukurubiru, we did it!
46:54My husband is 28 years old.
46:59A 51-year-old housewife transformed for her 28-year-old husband.
47:07If you want to watch today's program again,
47:09go to TVer.
47:10Next time on TVer,
47:12a maestro who has been working in Kino for many years
47:15will teach you how to make a living.
47:29My husband is 28 years old.