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00:00It's been a while since you've been to Paris, right?
00:18Yes, it's been a while.
00:20Because of COVID-19.
00:22Yes, that's right.
00:25Is this the place from the first episode?
00:28Yes, this is the place.
00:30The place you remember?
00:31Yes, this is the place.
00:32It's here!
00:33This is where I said,
00:35I'm going to make you drink a lot of water.
00:41Rinko-san was standing here,
00:45and when I turned around,
00:47I was over there.
00:49We had a toast.
00:51Rinko-san said,
00:54it would be a waste to stop cooking
00:57if I didn't drink the beer I was drinking.
01:08Grand Maison Tokyo,
01:10broadcasted on TBS in 2019.
01:14Rinko Hayami, a chef who plays Takuya Kimura,
01:17met Natsuki Obana in Paris
01:19because she was about to give up her dream
01:22of running a three-star restaurant.
01:25I clearly understood.
01:27I don't have the talent to get a star.
01:32What a waste!
01:34I'll make sure you get a star.
01:39Together with her friends,
01:41she overcame her difficulties
01:43and tried her best to build a three-star restaurant,
01:46Grand Maison Tokyo, in Japan.
01:53Grand Maison Tokyo will return
01:55as the movie, Grand Maison Paris,
01:57this winter.
01:59C'est parti!
02:00Oui, oui!
02:02The stage was moved to France, Paris,
02:04and Obana and her friends
02:06hope to win a three-star restaurant
02:08at the French headquarters.
02:10And then...
02:16Wow!
02:17It's so good!
02:20Before the movie,
02:22Kimura, a gyaru,
02:24and Itsuki Sawamura, a gyaru,
02:26and I, Nakamura,
02:28who plays Kizumi,
02:30a candidate for Grand Maison,
02:33go to Paris,
02:35where the three of them
02:37will experience French food culture.
02:43As an Asian,
02:45they meet Chef Kei Kobayashi,
02:47who won a Michelin star in Paris for the first time.
02:50They plan to enjoy the full course meal,
02:53but there's an emergency.
02:57I went to Kimura Takuya once.
03:00He was a Japanese in France.
03:02I found a lot of things
03:04and made Kimura's dish.
03:08I see.
03:10That's interesting.
03:13The three-star chef's challenge to Kimura.
03:17After seeing, touching, and tasting Paris,
03:20Kimura will make his own special dish.
03:23It wasn't in the script.
03:26There,
03:28the base of French cuisine
03:30and the luxurious image
03:32are completely different.
03:36What kind of happy recipe
03:38will Kimura create
03:40in France?
03:42The narration is
03:44by me, Anne Nakamura.
03:56Before starting the journey,
03:58there's someone Kimura wants to meet.
04:03I'm going to a restaurant
04:05run by Chef Kobayashi,
04:07who was in charge of
04:09the cooking training
04:11at the Grand Maison Paris.
04:13I'm looking forward to
04:15meeting him.
04:17I wonder
04:19what kind of person he is.
04:23This is it.
04:25It says K.
04:28This is Chef Kobayashi K.
04:31The name of the restaurant is K.
04:33Excuse me.
04:37Excuse me.
04:43Hello.
04:44You surprised me.
04:46Nice to meet you.
04:48Nice to meet you.
04:50Nice to meet you.
04:54French Chef Kobayashi K.
04:58Michelin Guide is published
05:00in more than 40 countries around the world.
05:02It is said that it is difficult
05:04to get a Michelin star
05:06in the French version.
05:08In 2020,
05:09as an Asian,
05:11he achieved the miracle
05:13of getting a Michelin star
05:15in the French version of Michelin Guide
05:17for the first time.
05:20What he creates is a dish
05:22that emits an art-like beauty,
05:24and what he aims for
05:26is a dish that satisfies the heart,
05:28not the stomach.
05:31He is the person
05:33who actually represents
05:35the world's highest Michelin star
05:37that the Grand Maison Paris
05:39and the Obanas aim for.
05:42However,
05:43it is said that the Michelin star
05:45in Paris has considerable difficulties.
05:47Is the Michelin star
05:49really big?
05:51It's hard to say.
05:5398% of difficulties
05:55and 2% of happiness.
05:57There is no fun at all.
05:59Really?
06:01No.
06:03So, once you make a dish,
06:05you think,
06:07let's do it.
06:09Five seconds later,
06:11you regret it.
06:13You think you can do more.
06:15It's not fun.
06:17It's the worst now.
06:19There is no fun at all.
06:21I thought it would come out
06:23so easily.
06:27I think it's true
06:29that the fact that
06:31he admitted that
06:33he was a Michelin star
06:35keeps the neck of the chef
06:37tight.
06:41It's 2% of happiness.
06:43The customers
06:45say that they had
06:47the best time
06:49in their lives.
06:51Our staff
06:53are working hard.
06:55It's a dish that satisfies
06:57the heart,
06:59not the stomach.
07:01That's amazing.
07:03It's amazing
07:05to fill your stomach
07:07and satisfy your feelings.
07:09It's amazing.
07:14From here,
07:16it's about the ingredients.
07:20In the drama,
07:22Obana-tachi were
07:24looking for the best ingredients
07:26for cooking.
07:28Whether you think it's good
07:30or not,
07:32and whether it goes well
07:34with the food you want to cook,
07:36I think it's a meeting at any time.
07:38Even if you take one ingredient,
07:40it's different every day.
07:42I think it's about
07:44how far you can grow
07:46the meeting after it arrives.
07:48I want you to see that.
07:54At first,
07:56this program was
07:58a travel project
08:00where we enjoyed
08:02the authentic French cuisine.
08:07Here,
08:09Chef Kobayashi
08:11gave Kimura-san
08:13a task with the utmost respect.
08:18The Grand Maison Paris
08:20is a three-star restaurant in Paris.
08:22If I'm going to do that,
08:24I want Kimura-san
08:26to really feel France.
08:28I want him to go to the top places
08:30in France
08:32and buy there
08:34or go there.
08:36I want him to experience
08:38the places he chooses.
08:40If he doesn't,
08:42it's meaningless.
08:44I'm sure
08:46Kimura-san will be happy.
08:48No, no, no.
08:50Let's do it.
08:54Let's do it.
08:58Chef Kobayashi's challenge
09:00was accepted
09:02and Kimura-san
09:04went on a journey
09:06to find the best ingredients.
09:08He experienced
09:10the precious places
09:12he chose.
09:14Is it that different?
09:16It's cheese.
09:18I see.
09:20This is Camembert
09:22in the back.
09:24It's Camembert in the back.
09:26It's cheese.
09:28It's really cheese.
09:30It doesn't look old.
09:32I see.
09:34If you get sick,
09:36you're out.
09:38Right.
09:40If you don't have a good nose,
09:42you can't cook.
09:44What's this?
09:46It's so cute.
09:48It's a place
09:50that is loved by
09:52Rousseau and the astronomers.
09:54Cheers!
09:56Cheers!
09:58It's wine,
10:00but it's so carbonated.
10:02Is this pearl?
10:04It doesn't matter
10:06if it's spinning.
10:08He was waiting
10:10for the time
10:12to meet the best ingredients.
10:14On his journey
10:16to find French ingredients,
10:18he tried
10:20caviar,
10:22which is important
10:24for French cuisine.
10:26How is it?
10:28I added caviar.
10:30The caviar is one of the three
10:32most important ingredients
10:34in the world,
10:36and it's one of the
10:38hundreds of thousands
10:40of expensive ingredients.
10:42But why is it so expensive?
10:44This is a caviar shop.
10:48Caspia?
10:50It was founded in 1927.
10:52It's here.
10:54Yes.
10:56Caspia is a world-renowned
10:58caviar shop.
11:00It's also in London,
11:02New York,
11:04Dubai,
11:06Rihanna,
11:08Katy Perry,
11:10and Bella Hadid.
11:12What's the difference?
11:14There are different sizes
11:16of caviar,
11:18from 30 to 500 grams.
11:20The price
11:22depends on how
11:24the fish is raised.
11:26The fish will be given
11:28caviar once.
11:30For beluga,
11:32it takes about 20 years
11:34to be given caviar once.
11:36Really?
11:38That's amazing.
11:40Yes.
11:42Caviar is expensive
11:44because it takes a long time
11:46to lay eggs,
11:48and the number is limited.
11:50Among them,
11:52the king of caviar
11:54is beluga.
11:56It lives for over 100 years
11:58and grows slowly.
12:00It takes 20 years
12:02to be given caviar once.
12:06By the way,
12:08the most expensive beluga
12:10costs about 60,000 yen
12:12for 30 grams,
12:14and about 1 million yen
12:16for 500 grams.
12:18It's so cute.
12:20It's getting smaller and smaller.
12:24Wow.
12:26The three types of caviar
12:28that the restaurant is proud of
12:30appeared from the matryoshka.
12:32Is this the most expensive one?
12:34Yes.
12:38Wow.
12:40It's like the sea.
12:42It's like the sea,
12:44but it doesn't smell fishy.
12:46This is 9 years old.
12:48Yes.
12:50The saltiness is gone.
12:52It's different.
12:54Ikkun will be addicted to this.
12:56You're right.
12:58It's beluga.
13:00Yes.
13:02Wow.
13:04It's 20 years old.
13:06It took 20 years
13:08to get this treasure.
13:10Wow.
13:20The beluga is really different.
13:22Caviar itself smells like wine.
13:24I should add this.
13:26Yes.
13:28Wine?
13:30Yes.
13:32Wow.
13:34It's different, isn't it?
13:36It's totally different.
13:40Wow.
13:42It's totally different.
13:44Such an expensive caviar
13:46has a surprising history.
13:48You should know that
13:50caviar wasn't a luxury
13:52for the poor.
13:54For example,
13:56in Paris,
13:58it was from 1927
14:00that Caviar Caspia
14:02brought caviar to Paris.
14:04It was a rare caviar
14:06that they weren't used to.
14:08That's why
14:10it's so expensive
14:12and rare.
14:16He's addicted to caviar.
14:18It was delicious.
14:20I could see the difference.
14:24This is amazing.
14:28I'm glad you came to Paris.
14:30I'm happy.
14:39We're going to shoot a movie.
14:41Mitsuboshi.
14:43The movie,
14:45Grand Maison Paris,
14:47will be released on the 30th.
14:49Before the shooting,
14:51the crew of the movie
14:53travels around the food culture
14:55in France,
14:57which is the setting of the story.
14:59As soon as I ate this,
15:01I woke up.
15:03They enjoyed the local food
15:05that Parisians love.
15:08It's amazing.
15:10Why did you choose caviar?
15:12In France,
15:14from September to December,
15:16we have a custom
15:18of eating caviar.
15:20We've been eating it
15:22since the Sendai area.
15:24Caviar is a must-eat
15:26in the best restaurants.
15:28It's a silver dish
15:30that is voted as a local art.
15:32The world-famous restaurant
15:34has caviar.
15:36It's not a restaurant.
15:38It's a jewelry shop.
15:40A sword?
15:42A sword for cutting?
15:44What do you use it for?
15:46Do you use it to cut
15:48when you open it?
15:50No.
15:52It's a sword
15:54for cutting the lid
15:56of champagne.
15:58It's a sword
16:00for cutting the lid
16:02of champagne.
16:04Kimura and his friends
16:06were shocked.
16:08Next,
16:10we'll meet
16:12a familiar ingredient.
16:16Cheese is
16:18an important ingredient
16:20in French cuisine.
16:22In France,
16:24people consume
16:2625 kilograms of cheese
16:28per person per year.
16:30Cheese is
16:32a special ingredient
16:34in French cuisine.
16:36Cheese is
16:38a special ingredient
16:40in French cuisine.
16:42Cheese is a special ingredient?
16:44Yes.
16:46This is it.
16:48Hello.
16:50Hello.
16:52Hello.
16:54Nice to meet you.
16:58Cheese is
17:00a special ingredient
17:02in French cuisine.
17:04Is it possible
17:06to make cheese
17:08without milk?
17:10Yes,
17:12but I'm a mother of cheese.
17:14I have a lot of children
17:16here.
17:18From 2004,
17:20she opened a cheese factory
17:22in Paris.
17:24As a Japanese,
17:26she made the first
17:28French cheese.
17:30Her daughter,
17:32Sanae Shisada,
17:34and her son,
17:36Eri,
17:38make cheese.
17:40Cheese makers
17:42make cheese.
17:44Cheese makers
17:46buy unripe cheese
17:48from the producer
17:50and make cheese
17:52with a special machine
17:54to control the temperature
17:56of the cheese.
18:00How many types of cheese
18:02are there in France?
18:04I don't know.
18:06There are more than
18:081,000 types of cheese in France.
18:101,000?
18:12Yes.
18:14More than 1,000?
18:16Of course.
18:18More than 5,000?
18:20More than 5,000?
18:22More than 5,000?
18:24Not only in France,
18:26but also all over the world,
18:28Shisada will try
18:30the cheese she recommends.
18:32First,
18:34the most popular cheese in France,
18:36Conté.
18:38Before cutting,
18:40it's a large cheese
18:42weighing about 40 kg.
18:44It needs more than
18:46400 liters of milk.
18:48To enjoy the difference
18:50in aging,
18:52Shisada prepared
18:54two types of Conté.
18:56This one is more fruity.
18:58It's sweet like a fruit.
19:00It's really good.
19:02So,
19:043 years?
19:06Yes.
19:083 years.
19:10It's mature.
19:12Yes.
19:14It's crispy.
19:16It's crispy.
19:18If you age it well,
19:20it will crystallize
19:22the flavor of
19:24glutamine and amino acids.
19:26You can enjoy the sound
19:28and the texture.
19:30It's crispy.
19:32The age of Conté
19:34is 15 to 18 months.
19:36The age of Conté
19:38is 15 to 18 months.
19:40So, if you age it for more than 2 years,
19:42the taste will be beautiful.
19:44It's rare.
19:46I was going to buy this.
19:50Let's buy it.
19:52Let's buy it.
19:56Another one.
19:58Shisada recommends
20:00Roquefort,
20:02which has a beautiful
20:04white dough and
20:06blue mold.
20:08It's called
20:10the 3rd largest
20:12blue cheese in the world
20:14along with
20:16Stilton,
20:18Roquefort is made
20:20of sheep's milk.
20:22It's put on
20:24a bread called
20:26Pane d'Epice
20:28which has been
20:30used for a long time.
20:32This is amazing.
20:34How do you feel
20:36about buying this?
20:38I'll buy two.
20:40When I eat something
20:42delicious,
20:44I want to
20:46eat it with
20:48this or
20:50eat it with this.
20:52In France, it's called
20:54mariage.
20:56Mariage is
20:58finding a good
21:00harmony between
21:02food and food.
21:04Honey is not
21:06the same as
21:08lotus root honey.
21:10There is a special
21:12honey.
21:14Mariage is made
21:16of Roquefort cheese
21:18and Pane d'Epice with
21:20lotus root honey.
21:24I'll have
21:26the 3rd largest
21:28blue cheese and honey.
21:32I want to buy honey, too.
21:34When I eat something
21:36delicious, I feel like
21:38I'm Mariage.
21:40The next food is
21:42vegetables.
21:46In France,
21:48more than 50% of the country's land
21:50is agricultural land.
21:52This is the world's largest
21:54agricultural empire
21:56with one-fifth of the EU's
21:58agricultural production.
22:00It is said that the food
22:02supply of many crops
22:04exceeds 100%.
22:06The next restaurant is
22:08Chikuda Chef.
22:10This is it.
22:12Hello.
22:14Hello.
22:16Hello.
22:18I'm Chikuda Chef.
22:20Nice to meet you.
22:24Chikuda Chef opened
22:26in September 2020.
22:28It's a popular restaurant
22:30where you have to make a reservation
22:32for lunch.
22:34Chikuda Chef from Nagano
22:36has a lot of experience in
22:38all-you-can-eat restaurants.
22:40In 2015, he moved to France
22:42and has been a chef
22:44for about a year.
22:46What he uses
22:48are vegetables that are
22:50not so common in Japan.
22:52What kind of food will he make?
22:54First,
22:56the main vegetable
22:58in France is
23:00the yellow sweet potato.
23:02It is called
23:04the yellow sweet potato
23:06because it has a strong
23:08resistance to diseases
23:10and pests.
23:12What kind of food
23:14will it be?
23:16Thank you for waiting.
23:18This is the yellow sweet potato.
23:20Yellow sweet potato.
23:22Yellow sweet potato.
23:24It's more stylish
23:26than I imagined.
23:28Wow.
23:30The egg is broken.
23:32Yes.
23:34It's a soft-tasting potage.
23:36Chips-shaped
23:38yellow sweet potato
23:40is served with
23:42a hot spring egg.
23:44I'll mix it.
23:50It's gentle.
23:52It warms me up.
23:54It's delicious.
23:56I don't think yellow sweet potato
23:58is used much in Japan,
24:00but it is usually used
24:02for potage
24:04or roast with skin.
24:06This time,
24:08I mixed it with eel.
24:10I smoked eel
24:12and grilled it.
24:14I ate it with eggs
24:16to make it softer.
24:18Eel is interesting.
24:20I want to use all the skin of vegetables,
24:22so I roast the skin
24:24in the oven
24:26and put it on the soup.
24:28This is not pepper.
24:30It's skin.
24:32It smells good.
24:36The second dish is
24:38called Celery Love.
24:40It's a different kind
24:42of celery
24:44with a ball-like root.
24:46This is also a surprising dish
24:48with a brilliant idea.
24:52Celery is the main ingredient.
24:54To make it delicious,
24:56you need to cut it in half.
24:58It's like a side dish.
25:00You cut it in half
25:02and make it like pasta.
25:04It smells really good.
25:06It's true.
25:08Unlike many people who are not good at celery,
25:10it has no peculiar taste.
25:12In the case of raw celery,
25:14it has a crispy texture.
25:16When heated,
25:18it has a fluffy texture
25:20like a potato.
25:22Mr. Chikuda cut it in half
25:24and put it on the soup
25:26to make it look like
25:28a flat pasta.
25:30Boil it
25:32for about 10 seconds.
25:34It's thin,
25:36so it cooks quickly.
25:38To get this texture,
25:40you need to boil it for a long time.
25:42Let's eat.
25:48It's delicious.
25:50It's my first time to eat celery.
25:52Is it?
25:54It doesn't have
25:56the bitterness of celery at all.
25:58It's soft and smooth.
26:00It's really delicious.
26:02It has the taste of the ingredients,
26:04but the vegetables
26:06cook quickly
26:08like now.
26:10The last dish is
26:12full of vegetables
26:14and beautiful.
26:16What's this?
26:18Cabbage?
26:20Cabbage is this size.
26:22It's amazing.
26:24It's cool.
26:26It's a waste to break it,
26:28but the temperature is important.
26:30Excuse me.
26:34It looks beautiful
26:36and beautiful.
26:38Everyone wants to record it
26:40and take a picture
26:42with a smartphone.
26:44I want you to eat it right away.
26:50It's interesting.
26:52It's delicious.
26:54It's soft.
26:56And
26:58there are seasonal mushrooms
27:00in Tsutsumi-yaki.
27:02These are also
27:04the specialty of Chef Chikuda.
27:06These are wild mushrooms
27:08that grow in nature.
27:10Wild mushrooms.
27:12Are they wild?
27:14Yes.
27:16When the season comes,
27:18we can eat wild mushrooms.
27:20I like it so much.
27:22How was it today?
27:24It was full of vegetables.
27:26I was wondering
27:28what I would do
27:30if I could feel the texture
27:32and taste of wild vegetables.
27:34It was
27:36not the dish
27:38I imagined.
27:42The brilliance of that time
27:44is gone in Gramaison Tokyo.
27:46Shohei, come to the dressing room.
27:48Gramaison Tokyo, a special drama.
27:50At 9 p.m. on Sunday, December 29.
27:52I won't lose to you.
27:58We'll take it.
28:00Mitsuboshi.
28:02The movie Gramaison Paris
28:04will be released next Monday.
28:08In the movie,
28:10what will Obana aim for?
28:12In Michelin Guide,
28:14which is published every year,
28:16the French version
28:18is said to be the most competitive.
28:20Mitsuboshi,
28:22which is pursued by the chefs.
28:24Do you know
28:26the meaning of it?
28:28Michelin guides
28:30more than 40 countries
28:32and has given stars
28:34to more than 3,000 restaurants.
28:36But Mitsuboshi restaurants
28:38are less than 150.
28:40The criteria of Mitsuboshi
28:42is to offer
28:44high quality
28:46and special dishes.
28:50In order to get a hint of Mitsuboshi,
28:52Kimura and his team
28:54came to Paris, France
28:56before the shooting.
28:58Among them,
29:00they had a great experience
29:02of learning a lot.
29:06This time,
29:08at the restaurant of Kobayashi,
29:10they were able to see
29:12Mitsuboshi's business.
29:18The first thing they did
29:20was a meeting before the business.
29:22They would have preferred
29:24the room to be available.
29:26This is a marriage proposal.
29:28So,
29:30congratulations.
29:32That's all, chef.
29:36I feel nervous.
29:38Many things are going to happen
29:40in this space.
29:42Today,
29:44the proposal will be done
29:46in this private room.
29:48And the birthday will be
29:50on the third and fourth table.
29:52We are chosen for the event.
29:54This is the stage, right?
29:56That's right.
29:58When I read the guest book,
30:00the chef
30:02told everyone
30:04in French
30:06to say hello.
30:08And everyone said
30:10thank you.
30:12When I read the script,
30:14I thought
30:16it would be difficult,
30:18but I did it.
30:20And finally,
30:22they went into the kitchen.
30:30This is a battlefield.
30:32Everyone
30:34understands 100%
30:36the dishes on the plate.
30:38When I look at the guest list,
30:40I can see
30:42how many dishes
30:44are left
30:46and how much progress
30:48has been made.
30:50The kitchen and the table
30:52are only a few meters apart.
30:54I think the chef calculated
30:56the time lag
30:58and started cooking.
31:00Everyone in the kitchen said,
31:02wow,
31:04that's amazing.
31:06And...
31:08If I do it like this,
31:10I can't do the next work.
31:12I don't think
31:14Jill will call me by my name
31:16when I'm done.
31:18The experience of
31:20running a restaurant
31:22was also used for the shooting.
31:24Among them,
31:26there was one
31:28that remained
31:30for a long time.
31:32It was beautiful
31:34to see people
31:36from all over the world
31:38working together
31:40in harmony.
31:42People from all over the world
31:44came together
31:46to pursue their dreams.
31:48The restaurant
31:50is unique to Shoku.
31:52The great thing about Shoku
31:54is that it is a bridge
31:56that connects
31:58people from all over the world.
32:00People from different cultures
32:02meet and influence each other,
32:04and sometimes
32:06create new dishes.
32:08That is one of the miracles
32:10of Shoku.
32:14In this movie,
32:16let's prove that
32:18there is no border between cooking.
32:20Cheers!
32:22What kind of dishes
32:24will Obana make
32:26in the movie,
32:28Grand Maison Paris?
32:30The movie,
32:32Grand Maison Paris,
32:34will be released on the 30th.
32:36In France,
32:38Takuya Kimura
32:40is a Japanese
32:42who lives alone.
32:44His dish is
32:46to find various things
32:48and make them.
32:50I see.
32:52It's interesting.
32:54Kimura and Takuya
32:56came to Paris
32:58before shooting the movie,
33:00Grand Maison Paris.
33:02I love your class.
33:04To make the best dishes,
33:06they met with
33:08great chefs.
33:10You are different
33:12from your usual self.
33:14Is it because of the vote?
33:16I don't think so.
33:18The three
33:20came to Paris
33:23This is Marseille.
33:25I come here twice a week
33:27on Wednesday and Saturday.
33:29Only twice a week?
33:31It's very long.
33:33It's about 500 meters.
33:35The general public
33:37and the chefs
33:39come here to shop.
33:43Marseille is said to have
33:45more than 80 shops
33:47in Paris.
33:49It's one of the French cultures
33:52Iena Marseille,
33:5416th arrondissement
33:56has seasonal vegetables,
33:58fruits,
34:00seafood,
34:02meat,
34:04cheese,
34:06flowers,
34:08and fresh ingredients.
34:10Kimura was thinking
34:12about the recipe
34:14in his head.
34:16Mini banana.
34:18It looks delicious.
34:20It's more fun
34:22than a supermarket.
34:24It's fun.
34:26It's fun to come
34:28to a place with
34:30so many ingredients
34:32and think about the menu.
34:36They sell a lot of flowers.
34:38Today,
34:40I chose flowers.
34:42It's beautiful.
34:44Whose work is this?
34:46It's today's work.
34:49It's cute.
34:51Here,
34:53something amazing
34:55appears.
34:57Wow.
34:59Wow.
35:01It says GBA.
35:03I didn't know that.
35:05I didn't know that.
35:07What kind of meat is this?
35:09Rabbit.
35:11Rabbit.
35:13It looks like
35:15it's alive.
35:17It looks like it's alive.
35:20Look at the cheese.
35:23Look.
35:25It looks delicious.
35:27It's amazing.
35:29It's the size of Miyakojima.
35:31It's amazing.
35:33The shape of sea urchin is different.
35:35You're right.
35:37Sea urchin.
35:39It looks good.
35:41Is that escargot?
35:43It looks delicious.
35:45It looks delicious.
35:47It's big.
35:49It's big.
35:50I think
35:52it would take five hours
35:54to walk around this market at this pace.
35:57Then, Mr Kimura,
35:59he sees an ingredient.
36:02Is that langoustine?
36:04Yes, it is.
36:06It looks delicious.
36:08Langoustine is
36:10what Rinko made.
36:12It's the first ingredient.
36:14Langoustine.
36:16I see.
36:20Do you want to eat langoustine?
36:22Yes, I do.
36:24Do you want to eat what Rinko made?
36:26Yes, I do.
36:28Langoustine is called
36:30langoustine in French.
36:32In Japanese, it's called
36:34akaza-ebi or tenaga-ebi.
36:36It's a very common ingredient
36:38in Europe.
36:40Langoustine
36:42Langoustine
36:44By chance,
36:46Mr Kimura
36:48saw this ingredient
36:50and decided to make
36:52tenaga-ebi,
36:54which Rinko made
36:56at the Grand Maison Tokyo.
36:58He added the experience
37:00of this trip
37:02and thought about the taste.
37:04Tenaga-ebi
37:06Langoustine
37:09He chose a big one.
37:11He chose a big one.
37:13Taisho suddenly came
37:15and said,
37:17I'll choose it.
37:19It's a very nice langoustine.
37:21I didn't expect it to be this big.
37:23He's very particular
37:25and thoughtful.
37:27When you get close to him,
37:29he's cool as a chef,
37:31but he's also cool.
37:33That's right.
37:36Thank you very much.
37:39Taisho's thoughtfulness
37:41led him to get
37:43the key ingredient,
37:45which is langoustine.
37:47I changed into my combat uniform.
37:49What's that?
37:51I forgot.
37:53This is the uniform
37:55that the chef of the Grand Maison Paris
37:57wears.
37:59He went to the kitchen
38:01to make a dish
38:04based on the various
38:06experiences he gained in Paris.
38:08He made a new dish,
38:10Tenaga-ebi-no-Echube.
38:12It's very delicious.
38:14What's this?
38:16It changes like this.
38:20If you want to see
38:22the progress of Takuya Kimura,
38:24please check
38:26Younext.
38:34On that night,
38:36Chef Kobayashi gave me
38:38a surprise message.
38:40He asked me
38:42what a real French restaurant
38:44like Mitsuboshi is like.
38:46Chef Kobayashi
38:48was going to cook for me.
38:53We're here.
38:55We're here.
38:57I made a little omekashi.
38:59That's great.
39:01I can see the inside
39:03of the restaurant.
39:05Let's go inside.
39:07Let's go.
39:09From now on,
39:11we can't film inside.
39:13It's the pride of Mitsuboshi
39:15that they want other customers
39:17and us to have
39:19the best time.
39:21So,
39:23we're going to show you
39:25the pictures and audio
39:27that we took at the table
39:30Oh!
39:32Here it is.
39:34I'm glad I came here today.
39:36Me, too.
39:38I didn't know anything.
39:40I'm glad I came here today.
39:42Me, too.
39:44I'm impressed
39:46when I see something I know.
39:48The first dish I'd like to show you
39:50is the famous dish
39:52of Chef Kobayashi.
39:54Wow.
39:56It's amazing.
39:58It's amazing.
40:02The signature dish is
40:04the colorful salad.
40:06Zucchini and radish
40:08are the best vegetables
40:10of the season on that day.
40:12There are more than 30 kinds.
40:14The white and fluffy one
40:16is called lemon emulsion.
40:20It looks beautiful like a flower,
40:22but I'll stir it
40:24right before eating.
40:26This salad is delicious.
40:28Usually,
40:30the first bite,
40:32the second bite,
40:34and the third bite
40:36don't change much.
40:38It's amazing
40:40how different they are
40:42every time.
40:44It's amazing
40:46how different they are
40:48every time.
40:50I felt like I was taught
40:52that this is
40:54the way of life.
40:56The next dish is
40:58the rare white truffles.
41:00Speaking of truffles,
41:02we visited the place
41:04where Chef Kobayashi
41:06chooses the truffles.
41:08This is delicious.
41:10I'm surprised by everything.
41:12Right?
41:14The truffles he chose
41:16are delicious, right?
41:18It's fun.
41:20It's delicious.
41:22Everything is delicious.
41:24The fish dishes
41:26and the meat dishes
41:28are all exquisite
41:30with fine techniques.
41:32I wonder
41:34if this deliciousness will be transmitted.
41:38This sea bass
41:40is cooked
41:42with the scales on.
41:44The scales are on purpose
41:46to remove the scales.
41:48It's very delicious.
41:50The way it's cooked
41:52is perfect.
41:54It's amazing.
41:56It's delicious.
41:58It's delicious.
42:00It's like
42:02Bulgogi.
42:04It's like Bulgogi.
42:06It's like Bulgogi.
42:20It's like Bulgogi.
42:22Not the same,
42:24but the new truffle style
42:26was very delicious.
42:28I'm glad I tried it.
42:30It was like Bulgogi.
42:32I'm happy.
42:46onion
42:48Now, this journey is coming to an end.
42:57There were so many things I learned in Paris.
43:03I read a lot of lines, and I made them come to life.
43:10I changed my clothes, and I became that character.
43:14I didn't just do it, but I also put a lot of effort into it.
43:24I talked to a lot of gals in Paris.
43:30I spent about three hours with Kei.
43:36It was really good.
43:38This is what it feels like on the skin.
43:42It was like a scene out of a script.
43:48It was like a scene out of a script.
43:51It was like a scene out of a script.
43:58After that, the shooting began in the Grand Maison of Paris.
44:04A lot of things he learned during the trip were brought to life.
44:09The reality-filled, passionate chefs were brought to life.
44:18If you don't get three stars, the restaurant will close down?
44:21I came here for my full course.
44:23It's like a movie that ends with two stars.
44:26It's a dream-like experience.
44:30I hope you enjoy it to the end.
44:34I don't think I can do it.
44:37If you don't get three stars...
44:39I'm going to kill you!
44:41I'm going to kill you!
44:46I need your help again.
44:50The cuisine of Natsuki Obana is the best in the world.
44:54It's a 100-year-old tradition.
44:56We have to create a speciality.
44:58If you do your best, you can make people happy.
45:04Age and nationality don't matter.
45:07If you don't burn your soul, you won't know why you're alive.
45:11If you get three stars, everyone will be happy.
45:15Cheers!
45:17The staff of the Grand Maison Paris is serious.
45:22I hope you enjoy it to the end.
45:30The special drama is on the 29th.
45:33The movie Grand Maison Paris will be released on the 30th.