大阪ほんわかテレビ 2024年12月20日 くら寿司＆焼肉きんぐスタッフ直伝！１００倍楽しむ裏技
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TVTranscript
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 store?
16:35What do you eat first?
16:37What do you eat first?
16:39I have something I ordered first.
16:41Please wait a minute.
16:43I'm waiting for the first order.
16:47I can hear the music.
16:49I can hear the music.
16:51I can hear the music.
16:54From the back of the lane,
16:56the music makes the store brighter.
16:58The music makes the store brighter.
17:02What is this?
17:06It looks like a parade.
17:10It's a bell.
17:14This is a real cake.
17:16This is a real cake.
17:18This is a hole cake.
17:20Thank you for coming all the way to Kura Sushi.
17:24This is a service that anyone can order.
17:26This is a surprise service that started last month.
17:30Currently, there are three stores in Osaka.
17:32It will be expanded from tomorrow and will be held in a total of 13 stores in Kansai.
17:37If you order from the touch panel, you will receive a ball cake.
17:42I'm happy.
17:44This is a surprise for me.
17:46I'm happy that you prepared it for me.
17:53Next, let's eat sushi.
17:57Can I have a tuna?
17:59Tuna?
18:00Thank you very much.
18:02Tuna is indispensable.
18:05As you can see, Kura Sushi is the most popular store.
18:09Tuna is aged in the refrigerator.
18:12This tuna is eaten 7,000 times a year.
18:16Salt is sprinkled on the tuna to bring out the umami.
18:19This tuna is aged in the refrigerator.
18:21This tuna is set at a minimum price of 115 yen.
18:27You can't miss this tuna.
18:30I will definitely eat this.
18:32There is a hidden menu in Kura Sushi.
18:37Please take a picture of that.
18:39This is a large amount of seafood.
18:41This is a large amount of seafood.
18:44I haven't seen this before.
18:47This is a hidden menu.
18:49Hidden menu?
18:51This is a hidden menu that comes out when you cut the fish.
18:55This is a hidden menu that comes out when you cut the fish.
18:59This is a hidden menu that only appears when the fish is cut.
19:07This is delicious.
19:16I can't speak because I don't have a wiper.
19:21I can't speak at all.
19:23What's going on?
19:25There are other rare menus that use the edge of the material used in cooking.
19:33This is a rare menu.
19:36I recommend it if you find it.
19:38This is a hidden menu that comes out when the fish is cut.
19:41This is a hidden menu that comes out when the fish is cut.
19:45This is a hidden menu that comes out before lunch or evening.
19:48Next, I will introduce the recommended seasoning.
19:52First, put the salt in a plate.
19:56Add the powder used for tea.
20:00If you mix it well, it will be completed.
20:04This goes well with MADAI.
20:08I recommend ANAGO.
20:11This is not a standard sweet sauce.
20:15I didn't know how to eat this.
20:18This is a hidden menu that comes out when you cut the fish.
20:26There are other ways to use the seasoning.
20:29Add the seasoning to the grilled cheese salmon.
20:31Add the seasoning to the spicy cheese salmon.
20:34Add the seasoning to the ponzu sauce.
20:36Add the seasoning to the ponzu sauce.
20:39When SHINEE comes to KURADASHI, there is something to order.
20:46This is a bowl.
20:49This is a soup.
20:51This is KURADASHI.
20:55This is KURADASHI made from kelp and bonito.
21:02This is gentle and delicious.
21:05You can drink this KURADASHI as it is.
21:09I will use this to make an arrangement.
21:12Do you make an arrangement with this?
21:14I will make an arrangement with KURADASHI.
21:17This is delicious.
21:20Tonight's theme is TENKOMORI.
21:22OSAKA KONWAKA TV.
21:26KURADASHI.
21:29Hello.
21:31This is amazing.
21:44This is an arrangement using KURADASHI.
21:48First of all, I order HAMACHI.
21:51I eat this.
21:55I put HAMACHI in KURADASHI and eat it.
21:59The color of this changes.
22:02I put this back on the rice.
22:04This is KURADASHI SHABU-SHABU HAMACHI.
22:10This is different.
22:13The texture of this meat has changed.
22:17This is delicious.
22:18I order ENAGI.
22:21I put this in a child's bowl.
22:24I put KURADASHI in a child's bowl.
22:27KURADASHI SHABU-SHABU HAMACHI is complete.
22:30Thank you very much.
22:33This is definitely delicious.
22:35ENAGI is big.
22:37The umami of this soup is amazing.
22:39ENAGI goes well with this.
22:42I ate a lot in the store.
22:45Next, I go out with the staff.
22:48I take out GUNKANMAKI.
22:51This is a dish that can be made at home.
22:54First, I put this on a heat-resistant plate.
22:57I put this sauce on it.
23:00This is sushi, isn't it?
23:03I put cheese on it.
23:07I heat this in the oven for about 4 minutes.
23:11This is GUNKAN PIZZA that can be eaten at home.
23:15I eat this.
23:18This is delicious.
23:20Does this go well with sushi?
23:22This goes well with sushi.
23:24This is interesting.
23:26This is delicious, but I should have added iron.
23:30Next, I go to the sweets paradise in UMEDA, OSAKA.
23:34This is a popular store that attracts customers every day.
23:37There are more than 30 types of sweets.
23:42There are a lot of popular cakes and cakes with a lot of fruit.
23:47There is also food that goes well with lunch.
23:52This is a 80-minute special course.
23:56You can eat ice cream such as Haagen-Dazs.
24:01How do you eat sweets paradise?
24:06First, I take a plate.
24:08I choose what I want to eat.
24:11I eat a lot of sweets.
24:13This is chocolate cheese.
24:15Wait a minute.
24:16Don't you want to eat as much as you can?
24:19I want to eat as much as I can.
24:21Let's take a look at the back.
24:23Is this okay?
24:25Do you go to the back?
24:27Let's take a look at the back.
24:29Are you going to look at this?
24:31Please take a look at this.
24:33This is a berry cake.
24:35This is my favorite ZAHATORTE.
24:38It's cheap to use cream.
24:41What did you just say?
24:43It's cheap to use cream.
24:45It's easy to get rid of it.
24:47Is it okay to say that?
24:49It's okay.
24:53How many years have you been in the company?
24:55This is my first year.
24:57Wait a minute.
24:59Let's check it out.
25:01The store manager will check it out.
25:06He told me a lot of things.
25:08He told me that the price of berries is high.
25:14The price of fresh cream and fruits is high.
25:20You are very detailed.
25:22The store manager is honest.
25:26The price of fresh cream is high.
25:32The store manager told me that the price of fresh cream and fruits is high.
25:39The store manager recommends that you check the whole thing before you choose the product.
25:47First of all, he chose a cake with a high price.
25:52I'm glad to hear that.
25:56I'm thrilled.
25:58The 39-year-old man is also thrilled.
26:02He chose a cake with a high price.
26:05Let's eat it.
26:07I remember when I was in junior high school.
26:11It's a memory of my youth.
26:14I'm a 39-year-old man.
26:18The employee is eating a cake.
26:23It's the best.
26:27The fresh cream is a little sweet.
26:29It's fluffy.
26:31The strawberries are sour.
26:33It's just right.
26:35After enjoying the eternal theme of the Vikings, the price is high.
26:40Next, he will teach me how to arrange it.
26:43For some reason, he got a soup cup.
26:48First of all, put the tiramisu in it.
26:52And coffee jelly.
26:56And vanilla ice cream.
27:02Finally, put the espresso next to it.
27:08It's a set like this.
27:11I'll put it on here.
27:16Can you put it on?
27:17It's like an affogato.
27:20It's an Italian dessert.
27:22It's like an affogato with vanilla ice cream and espresso.
27:26It must be delicious.
27:29It's the taste of an adult.
27:31It's a very exquisite taste.
27:34It's still a Viking.
27:37Next, put the fruit cocktail on top of it.
27:41What's next?
27:43Put this soft cream on top.
27:45Can I eat this soft cream?
27:47Yes.
27:48The taste of soft cream changes depending on the season.
27:51Now, it's the taste of a viking yogurt.
27:54Put this on top of the fruit cocktail.
27:58I can feel the taste of a viking.
28:02There are many ways to eat it, so you can enjoy it in many ways.
28:06That's right.
28:07I can remember it many times.
28:09Not only dessert, but also food.
28:12Add tomato sauce pasta to the curry, which changes the amount of the season.
28:17It's homemade curry tomato sauce pasta.
28:22By the way, if you choose the highest-grade full-para course,
28:25you can eat as much as you want of high-grade fruits,
28:28so the range of arrangements will expand further.
28:31Tsuchiten Villaging.
28:33I'm going to climb the mountain in the city.
28:35This time...
28:38Today, we came to Gojo in Kyoto.
28:41There are many kinds of buildings in Gojo.
28:44What do you think, Masumi-san?
28:46The ribbon is shorter than others.
28:48It's quite different.
28:50It's a girl's type.
28:51There is no difference.
28:53Today, I heard there is a unique building.
28:55This is unique.
28:57It's unique.
28:58What?
28:59That unique building is located near Gojo, the center of Kyoto.
29:07It's over there.
29:08That's it.
29:09That building.
29:10What?
29:11It says Tsukuru building.
29:13Tsukuru building?
29:14It's written on the side.
29:16It looks like a school.
29:18It's true.
29:19The color is quiet.
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.
29:29It's a unique name.
29:31Hello.
29:33Hello.
29:35There are stairs.
29:36It's true.
29:37It looks like a school.
29:38It looks like a school.
29:39It's true.
29:40Look.
29:41It's true.
29:42This 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?
29:53What is this?
29:56What?
29:57Hello.
29:58Hello.
29:59Hello.
30:02I'm Kawabata, the manager.
30:03Kawabata.
30:04Nice to meet you.
30:05Nice to meet you.
30:06Kawabata is a person who makes things.
30:09That's right.
30:10He is an artistic person.
30:11He is creative.
30:12Kawabata, what kind of building is this?
30:14This building was built in 1962.
30:24It was renovated in 2012, 50 years later.
30:29Ishikawa was renovated.
30:32Ishikawa moved to this building.
30:34After that, I took over the management.
30:37Did Ishikawa take over the management?
30:39That's right.
30:40What is the name of this building?
30:43This building is a school-themed building.
30:52Currently, there are 15 stores and companies that are school-themed.
31:00Let's start the investigation.
31:02First of all, this is the building.
31:04Is this the building?
31:05It's fashionable.
31:06It's fashionable.
31:07Nice to meet you.
31:08It's fashionable.
31:09It's fashionable.
31:10It's fashionable.
31:12What is this?
31:14There are a lot of wines lined up.
31:17I heard that the theme of this building is to make.
31:21What do you make here?
31:23This is a place where you can make bread with wine.
31:27It's a place where you can make bread.
31:29It's a place where you can make bread with wine.
31:30This is a wine shop that is particular about French wine.
31:37This is amazing.
31:38The surroundings are amazing.
31:40This is French wine.
31:41There are about 30 kinds of wine here.
31:46This is amazing.
31:47This is amazing.
31:49The special wine cellar has a variety of wines, such as white wine, champagne, and orange wine, which are popular now.
32:00In addition, there is such a thing in the store.
32:03What is this?
32:04There are various kinds of wine in France.
32:11Each wine costs 550 yen.
32:15I'm glad.
32:16This is good.
32:17I'm glad.
32:18This is very expensive.
32:20Wait a minute.
32:21This is amazing.
32:22This is very expensive.
32:24Especially for young people and people who don't know much about wine.
32:28I hope young people will enjoy the taste of this kind of wine.
32:34So I made a wine with a high price range.
32:37You make bread with this.
32:39You make bread with this.
32:40I got 24,000 yen.
32:42I'll go there, too.
32:43I'm angry.
32:45Why?
32:46I'm angry.
32:49If you drink it at a restaurant, it's 60,000 yen for one.
32:52This is a high-class white wine, Chantal Rescure.
32:56You can try this wine for 550 yen.
33:01I want to drink this.
33:03This is Chardonnay.
33:05This smells good.
33:07This is completely different from Chardonnay.
33:08This is different from Chardonnay.
33:09This is fast.
33:11This is fast.
33:14This is fast.
33:16This has a strong acidity.
33:18This is like a young girl.
33:22Everyone is desperate to get a good wine.
33:25I want a wine that goes well with this wine.
33:31That's right.
33:33There is a wine factory in the back of this wine shop.
33:38We make a lot of original wines.
33:46This is amazing.
33:48There are many kinds of wines.
33:50What is this?
33:51What is this stylish pouch?
33:53This is fun.
33:55Here, you can enjoy various ingredients such as donkoshi-itake and raw ham ahijo, black sea bream boiled in salt, and Omi beef sukiyaki.
34:12This is simmered in a large natural can with oil on it.
34:18This is the best.
34:23This is soft.
34:24This is a perfect simmered taste.
34:28This is delicious.
34:29This is the best.
34:31Some customers say that they only drink red wine.
34:35However, if you come here, you may find your favorite white wine.
34:41This is amazing.
34:42This is a new discovery.
34:44To be honest, I'm a big fan.
34:47I'm a big fan.
34:48I'm a big fan.
34:49I'm a big fan of you.
34:53I'm scared.
34:54Let's continue.
34:56What is in the back of the floor?
34:59This is a hobby nest.
35:01What is this?
35:02Hello.
35:03Hello.
35:04Hello.
35:05Hello.
35:08Hello.
35:11What kind of studio is this?
35:14This is a Pilates studio that creates a beautiful body.
35:18Pilates?
35:21Pilates, which can adjust the tightness of the body and the distortion of the pelvis, was founded in Germany.
35:27This is a popular studio where you can experience the real European Pilates.
35:34Why are you going to Japan again?
35:37From Belgium.
35:38That's right.
35:39I really want to go to Japan.
35:41My first trip was in August 2015.
35:45Oh, you're going on a trip.
35:46Yes.
35:47Kyoto and Osaka.
35:48I really, really love Kyoto.
35:53I love it.
35:55But you want to be here.
35:57That's right.
35:58You want to do something here.
35:59That's right.
36:01Vanessa has been teaching Pilates in Belgium for about 20 years.
36:07She was impressed by the beauty of Japan and Kyoto for the first time, and decided to move.
36:14But she looked for a place in the studio.
36:19I'm sorry.
36:20I'm a foreigner, so I'm a little worried.
36:23Oh, it's difficult.
36:25I don't know if I can go back to Belgium forever.
36:32There's no guarantee that it will continue forever.
36:35That's right.
36:36At that time, it was this building that kindly allowed me to move in.
36:42So, the three of us experienced Pilates, including the studio.
36:47Cats tend to get in trouble with daily desk work and housework.
36:53This time, I'm going to teach Vanessa-style posture improvement Pilates, which can be improved in three minutes a day.
37:02First, breathing lessons.
37:06The basics of Pilates are formal breathing.
37:09Breathing with your chest gives you strength in your stomach and strengthens your inner muscles.
37:15Breathe in with the soles of your feet.
37:18Breathe out.
37:20Breathe in again.
37:22Breathe out.
37:23Now, the inner muscles.
37:26The image is a small pencil.
37:28It's a small pencil.
37:29It's two sizes down.
37:30A small pencil?
37:31That's right.
37:32This is the inner muscle.
37:33I see.
37:34Next, roll over to increase the flexibility of the spine and strengthen the abs.
37:40Stretch your arms and legs out in a straight line and lift your legs up to your head.
37:46Nice!
37:49Nice!
37:50Great!
37:51Good!
37:52Good!
37:53Good!
37:54Good!
37:55Good!
37:56Good!
37:57Good!
37:58Good!
37:59Good!
38:00Good!
38:01Good!
38:02Good!
38:04Goodbye.
38:06No, don't give this person to me!
38:10Finally, the side kick.
38:12Kicking and rotating the ass muscles, you can train multiple upper body muscles at the same time.
38:18It can help stabilize the pelvis.
38:22Breathe in.
38:25Breathe out.
38:27Looking good.
38:29Breathe in.
38:30One, two, three!
38:33Who's the big dog?
38:36This girl is good at this.
38:38She's perfect.
38:40What about you, Miya?
38:41What are you doing?
38:43Your face is so funny!
38:46Your face is so funny!
38:48That's true.
38:50As the name suggests, there are many types of Tsukuru.
38:53Tsukuru Beer.
38:55On the second floor, there is a cafe restaurant called Maruni Cafe.
39:02Their specialty is Taiyaki, which is made by hand from red bean paste and baked one by one in a shop.
39:10On the third floor, there is a select shop called Park, which makes daily fashion.
39:15There are many fans attracted by the high sense of the owner couple.
39:21On the fourth floor, there is a shop called Pilates.
39:25I've heard of Pilates.
39:27It's over there.
39:28We're on the fourth floor.
39:29Excuse me.
39:31Hello.
39:33Hello.
39:35It's a nice atmosphere.
39:38It's amazing.
39:40What is the theme of this shop?
39:43We make daily fashion.
39:47I see.
39:49Can someone color me?
39:52Color me.
39:55Utsuwa Monotsuki is a Japanese-style restaurant specializing in young artists.
40:02It's amazing.
40:04There are many types.
40:07We serve Japanese artists.
40:13We serve dishes with Japanese food.
40:19I see.
40:20The dishes are completed with Japanese food.
40:24It's different.
40:26How about grilled eggplant?
40:30That's good.
40:32Grilled eggplant is good.
40:34I'm glad.
40:35It's fun to think about it.
40:39It's fun.
40:40It's good.
40:42What is this?
40:44This is deep-fried horse mackerel.
40:46That's good.
40:48It's good.
40:49It's good.
40:50I'm glad.
40:51It looks delicious.
40:53I think it's good.
40:54How about putting bread here and putting fried egg?
40:59That's great.
41:00It's a fun shop.
41:02You can say anything.
41:06Mr. Ihara, who used to be a salaryman,
41:11was living by himself.
41:14One day, he felt uncomfortable with the color of the stir-fried vegetables he made.
41:18So, he went to look for a plate.
41:21At that time, young artists got to know each other through SNS.
41:27He wanted more people in the world to know the beauty and originality of his works.
41:33So, he opened this shop.
41:37And recently, he made such a happy mistake.
41:42I used to think of Japanese people as my target.
41:48But, recently, I got a lot of support from foreign customers.
41:54That's good.
41:5880% of the customers are foreigners.
42:05Even on this day...
42:07Hello.
42:08Can you speak Japanese?
42:09How are you?
42:11Where are you from?
42:13We're from Germany.
42:14Germany.
42:18How did you know about this shop?
42:23I'm a tourist.
42:25This is a guidebook.
42:27It's on the guidebook.
42:29It's on the guidebook.
42:30It's on the guidebook.
42:32I didn't know that.
42:34I took a picture before I knew it.
42:36I took a picture before I knew it.
42:38Wow.
42:40There are many plates.
42:42It's on the guidebook.
42:44Thank you very much.
42:46That's why many people come here.
42:50I didn't know that.
42:52This is it.
42:56As the name suggests, there are many buildings.
43:01The owner of the building has retired a few years ago.
43:07There is a story behind his retirement.
43:12Stop it.
43:14What is it?
43:16Stop it.
43:18Please think about it.
43:19Stop it.
43:20It's mine.
43:22Let's ask Mr. Kawabata about it.
43:25Mr. Ishikawa, who renovated this building,
43:28brought a lot of renovations to Kyoto.
43:31He is a great person.
43:35Mr. Ishikawa produced this building 12 years ago.
43:41He was a key person who renovated many old buildings and houses in Kyoto.
43:51One day, he moved to Kagoshima from all the buildings.
43:56Mr. Kawabata suddenly announced his retirement while the building was on the road.
44:02Mr. Kawabata took care of the building while everyone was confused.
44:08Mr. Kawabata is a master of renovation.
44:13I've never worked at the same company.
44:17After that, I worked at the same company.
44:21Recently, I found a great fact.
44:25What is it?
44:27What is the surprising fact of Mr. Kawabata, who was supposed to retire?
44:32What is it?
44:34What is the surprising fact of Mr. Kawabata, who was supposed to retire?
44:37The official line of HONGO TV is open.
44:39We will give you a coupon card worth 5,000 yen to 30 people.
44:42Mr. Ishikawa, the producer of the building that was supposed to retire,
44:47What is the surprising fact?
44:50Mr. Ishikawa built this building.
44:53I wonder if Mr. Ishikawa is doing well.
44:55I heard that he moved to a rural town called AKUNE in Kagoshima because of the wind.
45:00I heard that he moved to a rural town called AKUNE in Kagoshima because of the wind.
45:04I hope he's doing well.
45:07He's a good actor.
45:10What's wrong, Mr. Kawabata?
45:12You don't have any emotion.
45:15What?
45:17Look at this.
45:20Are you serious?
45:22What is this?
45:24Are you kidding me?
45:26You don't have any emotion.
45:28Mr. Kawabata's acting is good.
45:30What's wrong with Mr. Ishikawa?
45:32Mr. Ishikawa is in the article on the Internet.
45:35Mr. Ishikawa?
45:37He moved to a rural town called AKUNE.
45:40He rebuilt the roadside station.
45:43I see.
45:45He built a town in Kagoshima where he doesn't want to retire.
45:51We all did it together.
45:53AKUNE in Kagoshima is a fishing town with a population of about 18,000.
46:01Mr. Ishikawa rebuilt the town where Kasoka was moving.
46:08Let's ask him how he changed the town.
46:13This is the main town.
46:17We renovated the unused space where pork was processed.
46:25We also renovated the old building called Iwasubiru.
46:33We also renovated the old roadside station.
46:38We also renovated the tourist spots where young people come.
46:44He is great.
46:46Let's say it together.
46:48Iwasubiru.
46:50We renovated the old roadside station.
46:54My husband is 28 years old.
46:58She is 51 years old.
47:00Her husband is 28 years old.
47:02She transformed a lot for him.
47:04To be continued.
47:07If you want to watch today's program again, please go to the T-bar.
47:10Next time on Houwata TV,
47:12A master who has been working in Kinnou for many years will teach you how to live.
47:29My husband is 28 years old.
47:34He transformed a lot for him.