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00:00YOSHIDA RUI
00:25I'm Yoshida Rui.
00:27Today, I'm at Iinagi-Naganuma Station on the Nambu Line.
00:33This is my first time on a TV show.
00:37Tamagawa Station, no, it's Kawagawa.
00:40It's right next to here.
00:43I remember coming here for a walk a few times,
00:48but I don't know much about the city.
00:52It's just that it's a place with a beautiful sunset and a wide sky.
00:59It's a place with that kind of freshness.
01:02I'm sure I'll find something interesting here.
01:07Well, I'm off.
01:13Iinagi-Naganuma Station is located in Inagi City, Tokyo.
01:18As the sun set early,
01:20Yoshida-san visited the station and saw the sunset.
01:27There's a rare monument here.
01:32I wonder what this is.
01:35There's another one here.
01:39It's a Gundam.
01:43Is this the Pear Terrace?
01:46Oh, it's the Inagi Expressway Station.
01:49It's a bit of a mystery.
01:53Hello.
01:55What is this place?
01:57This is the Inagi City Tourist Information Center.
02:04Pear Terrace, the Inagi Expressway Station, is right next to the station.
02:10By the way, the pear on the Pear Terrace is a special product of Inagi, called pear.
02:16They sell sweets made with Inagi's pear.
02:20Do you have cookies?
02:22Yes.
02:23These are pear sweets.
02:25This is a pear pound cake.
02:27And this is a star pear made with Inagi's pear.
02:32I see.
02:33There was a Gundam here.
02:36This is a collection of goods related to Mr. Kunio Okahara, who designed the Gundam.
02:45I see.
02:46That's what it was about.
02:48Is this a Japanese novel?
02:50Yes.
02:51This is a Japanese novel called Saitei Yarou.
02:56There's an anime called Potamus.
03:00In the anime, it's called Saitei Yarou because it's a pilot who rides a scope dog.
03:07I see.
03:09Junmai Ginjo, made and sold by Shiraito Shuzo in Kyoto.
03:13It's called Saitei Yarou.
03:16The world view of the work is imagined and the balance of spiciness and refreshingness is enshrined in the taste.
03:26Wow, this is good.
03:29This is a label of Mr. Takahashi of Potamus.
03:36Wow, this is good.
03:38I didn't expect it to be this good.
03:41Mr. Akahori says it's a pretty good taste.
03:45There are a few places to drink in front of the station.
03:50I heard from a woman at the pier terrace that there's a good place to look for a place to drink.
03:58That's what I heard.
04:01I think so.
04:03There's an old building.
04:06This is cool.
04:09I'm a little tempted.
04:13Let's walk a little more.
04:17Is this the place?
04:19It looks like this is a place for taking things home.
04:25A soba restaurant.
04:29Speaking of which, isn't it Toshikoshi Soba?
04:34I think it would be good to have a drink at a soba restaurant.
04:39I wonder if it's possible.
04:43Welcome.
04:47Hello.
04:50This is a soba restaurant, right?
04:52Yes, this is a soba restaurant.
04:54I'd like to have a drink at a soba restaurant.
04:58Here's your seat.
05:02Since Mr. Yoshida is here, it must be a place to drink.
05:07From the outside, it looks like an ordinary soba restaurant.
05:14There's a wind forest.
05:19There's a lot of local alcohol and snacks.
05:23I can only say that Mr. Yoshida's sense of smell is great.
05:28The owner likes the wind forest the most.
05:32Then the owner should also drink.
05:35Would you like to drink in the wind forest?
05:37Yes, please.
05:38Thank you very much.
05:40By the way, this is not a bar, but a restaurant, so there are a lot of guests with children.
05:46His son, Taiki, finishes his homework here and eats dinner.
05:52His heart is at ease with a scene like the Showa era.
05:56Thank you for waiting.
05:59This is the wind forest.
06:02The wind forest 657 is characterized by a fruity scent.
06:07Would you like to have a toast?
06:09Yes, please.
06:11Nice to meet you.
06:13Cheers.
06:15Nice to meet you.
06:17Hello.
06:19Cheers.
06:21Cheers.
06:23Nice to meet you.
06:25Cheers.
06:33There are a lot of snacks, right?
06:36I recommend this chicken dumpling and radish stew.
06:40This is made from minced chicken.
06:45Then I'll have the chicken dumpling and radish stew.
06:50It's hard to go to a soba restaurant.
06:55The owner of the restaurant said it was a soba restaurant, but we thought it was an izakaya.
07:00You shouldn't say that.
07:03Thank you for waiting.
07:05This is the chicken dumpling and radish stew.
07:15The stew has a strong taste.
07:17The radish is prepared with rice soup, so it has a sweet and mild taste.
07:30I feel like I'm spending the end of the year here.
07:39Let's take a look at the ingredients again.
07:42There are a lot of wall and blackboard.
07:45They all look nice.
07:48There's more over there.
07:50Okay.
07:52I'll have the black mille-feuille.
07:54Okay.
07:57This mille-feuille is also expensive at a sushi restaurant.
08:01There's a lot of things.
08:03There's a lot of things.
08:07There's a lot of things.
08:12Is that so?
08:13What kind of sake do you like?
08:16I was surprised at the wind forest, but this is a natural one.
08:21There are still many treasures.
08:24There's a tea.
08:26This is a tea called Jigon no Nigori.
08:29I haven't tried it yet.
08:31Please try it.
08:32This is amazing.
08:34This is a bar.
08:36This is a soba restaurant.
08:38Is that so?
08:39This is a izakaya.
08:40Is this your second generation?
08:42Yes.
08:43My father passed away a little over 10 years ago.
08:47He's in Izu now.
08:49He took over the business.
08:5290% of the customers at night come to our restaurant.
08:57We are supported by those people.
08:59I see.
09:02I'll come here if I have a chance.
09:05He's about to forget that he's at a soba restaurant.
09:10I can't believe it.
09:12Why is this so good?
09:15I'll have Jigon no Nigori.
09:17I'll have Jigon no Nigori.
09:23It's like a fog.
09:26Do you have any recommendations?
09:28Omukabe?
09:30Omukabe?
09:32Omukabe?
09:33The soba restaurant's signature omelette.
09:35It's a special omelette.
09:37I don't have Jigon no Nigori anymore.
09:41Can I have two pieces of Shinano?
09:43Two pieces of Shinano?
09:44The sixth one.
09:45The sixth one.
09:46I'll have two pieces of Shinano.
09:48It's not sakamai.
09:50It's made with 91% koshihikari.
09:53You can taste the sweetness of the rice.
09:56It's a smooth taste.
10:07I can't believe it's only 91%.
10:13It's made with rice.
10:15There's no impurities.
10:18It's a magical sake.
10:20He eats omukabe with the umami of the rice.
10:29After the texture of the cabbage,
10:31the moisture spreads.
10:33This is the umami of the vegetables.
10:35I knew it.
10:36Toshikoi soba.
10:38We want to protect the farmers in Japan.
10:40Of course, we have to pay for it.
10:42There are soba koushiki of various farmers.
10:46They all look different.
10:48To be honest, it's hard to make it.
10:50If you change it every week,
10:52the water content is different.
10:54The soba koushiki of Shikoku-mura in Nagano, Shinshu,
10:58which I went to the day before yesterday,
11:00is in it.
11:01It's elastic.
11:03It goes well with the soup.
11:05I recommend it.
11:07I recommend it the most today.
11:10I'd like you to mix it.
11:14He orders soba yuari of shochu
11:16to go with Toshikoshi soba.
11:19This is Karami soba.
11:22This is beautiful.
11:24Karami daikon was harvested three hours ago.
11:28Karami and sweetness go well together.
11:33Karami daikon is grown by the master himself.
11:37I think soba is the best for the end of the year.
11:43I feel like I'm in Nagano.
11:47He's careful not to order too many snacks that go well with alcohol.
11:51He couldn't get to the soba.
11:53He's so sad.
12:07It was Kyoya.
12:09It was unexpected.
12:12I mean,
12:15it's a soba restaurant,
12:17but why is everyone having so much fun?
12:21It was just like an izakaya.
12:29I'm sure there are many more.
12:35I'd like to look for them.
12:41I'm going to walk around.
12:47Soba restaurant,
12:49Noren Nikaze and Toshikoshi.
12:54It's going to be a good year.