• 2 days ago
あなたの知らない京都旅~1200年の物語~ 2025年1月16日 名優5人が味わう旬の京料理
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00:00In Kyoto, which has a history of more than 1,200 years, you can taste various seasonal dishes from season to season.
00:22This time, the five actors are on a journey to taste the finest cuisine in Kyoto.
00:30Please try it. Look at my face.
00:36It's delicious. It's really delicious.
00:39Kyoto has a high level.
00:42It's wonderful.
00:45Wow, it's delicious.
00:50It's one of the finest dishes that will make you want to eat it.
00:54We will bring you a lot of delicacies that are unique to Kyoto.
01:01Seasonal dishes that the five actors will taste.
01:11A journey to Kyoto that you don't know about. A story of 1,200 years.
01:20Seasonal dishes that the five actors will taste.
01:25First, Mr. Takashi Naito enjoys the unique ingredients of tango in a familiar restaurant.
01:35This is a place where I often go for a walk, Shirakawa.
01:41And the place I'm going to go to now is a restaurant where I can eat delicious food.
01:50It's over there.
01:55It's been a long time.
01:57Thank you for coming.
01:59Please take your time.
02:01Thank you for the delicious food.
02:03Can I go upstairs?
02:04Yes, please.
02:05Thank you very much.
02:07It looks delicious.
02:12A restaurant is quietly set up on the outskirts of Shirakawa.
02:16Tan.
02:20It is a restaurant that was opened as a small kitchen in 2016.
02:36Mr. Naito's favorite room on the second floor.
02:40Look at this.
02:43It's great, isn't it?
02:44I sit here and eat.
02:50I feel like I'm looking at the screen.
02:53Isn't it great?
02:58I enjoy cooking in this wonderful space.
03:03The first dish is...
03:05Excuse me, Mr. Naito.
03:06Is this the first dish?
03:07Yes, this is the first dish.
03:10It's beautiful.
03:12This is a sweet potato from Tango.
03:14It's a roasted sweet potato.
03:15I grated it with carrots.
03:19The sweet potatoes used are from the north of Kyoto, in the Tango region.
03:27It is said that it is an environment where tasty crops grow because of the difference in temperature at night.
03:36Does this part represent autumn leaves?
03:39Yes, it does.
03:41It looks delicious.
03:47It's a roasted sweet potato.
03:52It tastes like a roasted sweet potato.
03:58How about this part?
04:02This is a sweet pepper.
04:04I put it on top of the sweet potato.
04:06Does the sweet pepper look like this?
04:08The sweet pepper turns red.
04:11So I put it on top of the sweet potato.
04:13Please look at my face.
04:15I can't express it in words.
04:18It's delicious.
04:20The next dish is...
04:21This is a dried yellow corvina.
04:28It's beautiful, too.
04:30I make rice with dried yellow corvina.
04:33This is a roasted yellow corvina.
04:36It looks like a rice grain.
04:40The rice is grown in Tango.
04:47The yellow corvina is roasted with the flame of the straw.
04:55Is this radish from Tango?
04:57Yes, it is.
04:58The radish from Tango is grated in a coarse way.
05:06Oh.
05:10Imagine it.
05:13The smell of the straw is good.
05:16The smell of the straw is different because it is a pesticide-free straw.
05:19Is that so?
05:20The smell is different because it is a pesticide-free straw.
05:22The rice grains are different, and the smell is different, too.
05:26This plate is beautiful, too.
05:28It's in the shape of a shell.
05:30I see.
05:32Naito's favorite dish is...
05:35It's a beef bowl.
05:36This is wonderful.
05:41It's a beef bowl.
05:46He slowly cooked the beef with the yellow corvina.
05:54I cooked the beef with the yellow corvina.
05:58Let's eat.
06:00I'm so happy.
06:02This is a bowl of happiness.
06:04Look at this.
06:09The yellow corvina is used a lot, isn't it?
06:13Yes, it is.
06:14The beef goes well with the yellow corvina.
06:19I can't get enough of eating the beef with the yellow corvina.
06:21I can't get enough of eating the beef with the yellow corvina.
06:23It's delicious.
06:25Imagine it.
06:26Look at my face.
06:30Naito's way of enjoying the dish is to put the egg on the rice.
06:36I'll put the egg on the rice.
06:39The color of the egg is getting darker.
06:41Yes, it is.
06:42The egg is covered with the soup stock.
06:44It's a change of flavor, isn't it?
06:45Yes, it is.
06:46Please use the egg.
06:52When I eat this, I feel the happiest.
07:01This is a restaurant where you can eat the best dishes at any time.
07:11This is a seasonal dish that the five guests enjoy.
07:16The Kabuki actor, Bando Yajuro, has a famous restaurant in Gion.
07:25The season begins in autumn.
07:30Mr. Yajuro came to this restaurant for the taste of the season.
07:36Here it is.
07:37Izuno.
07:40Excuse me.
07:51Excuse me.
07:58It's wonderful.
08:01Mizuno, a Japanese restaurant that stands on a quiet street.
08:12It opened in August 2023.
08:16It has a Michelin star.
08:22Mr. Mizuno is particular about seasonal ingredients and takes care of his playfulness.
08:27Mr. Mizuno.
08:30What kind of dishes will be served?
08:37The first dish is...
08:39This is a seasonal dish of autumn.
08:42Here you are.
08:43It looks delicious.
08:46The first thing in the bowl is salmon roe, as you can see.
08:51At the bottom is tofu cream.
08:55Tofu cream?
08:56Yes.
08:57It has a flavor of consomme.
09:01Next to it is horse mackerel sushi.
09:05Horse mackerel?
09:06Yes.
09:07In front of it is Kamorosu, Koimono Karaage, Ginnan, Kurumaebi no Shuigaki, Awabi no Yawarakani, and Chamame.
09:17Please eat as you like.
09:21Please eat.
09:23I'll start with Ginnan.
09:25I'll eat it as it is.
09:35It has a strong flavor.
09:36Yes.
09:38The Ginnan has a large grain.
09:43It has a strong flavor.
09:47It's a big abalone.
09:49Yes.
09:53It's not 500g, but it's about 500g.
10:01It's soft.
10:04It's gentle.
10:07The taste is...
10:08It's different from how it looks.
10:09I didn't say anything.
10:11Really?
10:12I'm sorry.
10:13It's gentle.
10:15The taste is gentle.
10:18And the cream of salmon roe and tofu.
10:29The taste of tofu is also strong.
10:31It's as strong as salmon roe.
10:33Yes.
10:35It's delicious tofu.
10:39How about horse mackerel sushi?
10:43It's a thick horse mackerel, isn't it?
10:44Yes, it's very thick.
10:46It's a horse mackerel with a strong flavor.
10:48It's a horse mackerel.
10:49It's a horse mackerel from Iwaya.
11:03You're kind.
11:08You're very kind.
11:12The second dish is an autumn dish.
11:16It's hard.
11:17It's my first dish.
11:18Really?
11:19Yes.
11:20I'm so happy.
11:23I knew it was my first dish just by looking at it.
11:28Next, I'll have a dish.
11:30It's a horse mackerel.
11:31It's a horse mackerel.
11:33And it's Matsutake mushroom.
11:36I'll put fried tofu under Matsutake mushroom.
11:39Here you are.
11:42I'm so happy.
11:45I'm so happy to have my first dish.
12:01I feel like I'm looking at Mizuno's life.
12:06You're kind, but you have guts.
12:24I'm glad I was born as a Japanese who can enjoy this kind of food.
12:35The next dish is a grilled dish.
12:40I grilled the horse mackerel.
12:42You grilled the horse mackerel.
12:43Yes, I did.
12:46Grilled horse mackerel with salt.
12:48You can enjoy it with your favorite homemade sauce.
12:56This is not a normal horse mackerel.
12:58I pickled the horse mackerel this summer.
13:01I used red shiso at that time.
13:03Shiso?
13:04Yes.
13:05It's a sauce made of red shiso and soy milk.
13:09Soy milk?
13:10Yes, it is.
13:11Please try it with it.
13:18Kyoto has a high standard.
13:25The smell of shiso is great.
13:29It's totally different from horse mackerel.
13:31It has a slightly different flavor.
13:35I think it's delicious.
13:38The season of Kyoto is enjoyed with a gentle taste.
13:44The five guests will taste the seasonal dishes.
13:50Each Chikako will go to Michelin-starred restaurant.
13:54Michelin-starred restaurant
13:59The season changes from autumn to winter.
14:03Where will they go?
14:07I can see it.
14:09This is the restaurant.
14:11Here it is.
14:14Please come in.
14:17Excuse me.
14:19It's been a while.
14:22Excuse me.
14:26Hello.
14:27Thank you for coming.
14:33Sakuragawa, a Japanese restaurant where chefs from Kyoto gather.
14:39Michelin-starred restaurant
14:44This restaurant has been Michelin-starred for 10 years.
14:54Chef Yamamoto draws the season with seasonal ingredients.
15:09Nice to meet you.
15:11Nice to meet you, too.
15:14Excuse me.
15:16It's beautiful.
15:21First of all, Hassun, which is vivid in the eyes.
15:28There is a beautiful autumn leaf in front of me.
15:32I want to take care of the sense of season.
15:35So, I use seasonal ingredients to express the autumn leaves.
15:42Let's eat.
15:46This is persimmon in an olive bowl.
15:49Persimmon is peeled and sprinkled with sesame soy sauce.
15:54Persimmon is sprinkled with sesame soy sauce.
16:06It's delicious.
16:11The good quality of ingredients comes out of my nose.
16:15It's very delicious.
16:20This is Kyo-Kikuna and Fu-no-Shira-ae.
16:28It's good.
16:30It's good.
16:32It's good.
16:33It's good.
16:38It's good.
16:40I can't say anything.
16:44It's very fresh.
16:49Yellow and red persimmon are in bloom.
16:54It's like the color of autumn leaves.
16:58In this season, there are a lot of delicious foods in autumn.
17:04There are a lot of ingredients.
17:07I think this season is the season when there are a lot of ingredients throughout the year.
17:13I'll cook the next dish.
17:21This is Matsutake mushroom.
17:24It's big.
17:25This is Matsutake mushroom.
17:27It's amazing.
17:29I've never seen such a big Matsutake mushroom.
17:32It's amazing.
17:36I'll cook Matsutake mushroom and Nagori-no-hamo.
17:44Matsutake mushroom is fragrant and Nagori-no-hamo is oily.
17:56It's Nagori-no-hamo.
18:07This is the first time I've heard the sound of cutting Nagori-no-hamo.
18:11This is the first time I've seen Nagori-no-hamo in this state.
18:21It was a wonderful sound.
18:24It was a wonderful sound.
18:42I've never seen such a big Matsutake mushroom.
18:46This is Matsutake mushroom.
18:51Excuse me.
18:55I'll put it in the pot.
18:57I'll put it in the pot.
19:03This is a great Matsutake mushroom.
19:06Nagori-no-hamo is beautiful.
19:08This is a great Matsutake mushroom.
19:09This is a great Matsutake mushroom.
19:12Matsutake mushroom and Nagori-no-hamo have a distinct aroma and taste.
19:24I'll eat it.
19:30It's delicious.
19:32It's really delicious.
19:33It's really delicious.
19:36I'm happy with the aroma of Matsutake mushroom and soup stock.
19:43Nagori-no-hamo is oily compared to summer hamo.
19:49So, Nagori-no-hamo and Matsutake mushroom go well together.
19:54This combination is popular in Kyoto.
19:58What should I do?
20:00I'll eat the biggest one.
20:03What should I do?
20:05It's so big.
20:08The feature of Sakuragawa's Dobin-mushi is a large Matsutake mushroom.
20:17How is it?
20:24It's a luxury.
20:26It's very chewy.
20:28It's a waste to open my mouth.
20:29The inside of my mouth is full of Matsutake mushroom.
20:34This is a real Matsutake mushroom.
20:40I'll prepare the next dish.
20:46Wait a minute.
20:48Are you talking to me?
20:50I'm surprised that I'm not talking to you.
20:52This is it.
20:54I have to take a picture of this.
20:56This is great.
20:57This is great.
20:59After this, the king of the taste of winter, crab.
21:03I'll eat a whole crab and enjoy the delicious part.
21:12It's rich.
21:14It's delicious.
21:16It's creamy.
21:27This is the taste of winter.
21:29I'm surprised that I'm not talking to you.
21:31I'm surprised that I'm not talking to you.
21:36The five friends will enjoy the seasonal dishes.
21:41This is a famous restaurant that has won Michelin stars for 10 consecutive years.
21:46This is the taste of winter.
21:52Wait a minute.
21:54Are you talking to me?
21:55I'm surprised that I'm not talking to you.
21:58This is it.
22:00The king of the taste of winter, crab.
22:08I'll eat this.
22:10Thank you very much.
22:13I'm sorry.
22:16Can I eat this normally?
22:26Today, I took a picture of the king of the taste of winter, crab.
22:35This is a big crab, isn't it?
22:36This is a big crab, isn't it?
22:37This is a big crab, isn't it?
22:39Today, I took a picture of the king of the taste of winter, crab.
22:42Thank you very much.
22:50This looks delicious.
22:53It's luxurious.
22:55This is the body, the legs, and the crab miso.
23:01I'll eat all of this.
23:03I'll eat all of this.
23:04I'll eat all of this.
23:07A luxurious crab dish with crab miso on various parts of the crab.
23:17Thank you very much.
23:18The bowl is also nice.
23:20This is a bowl of crab.
23:25This is rich.
23:29This is rich.
23:30This is delicious.
23:32This is creamy.
23:35This is rich, isn't it?
23:36This has a deep taste.
23:40I'll try it with ginger vinegar.
23:42I'll try it with ginger vinegar.
23:43I'll try it with ginger vinegar.
23:50This is delicious.
23:52This is delicious.
23:58This is delicious.
24:01This is rich in ginger vinegar.
24:06I enjoyed the taste of winter with my eyes and tongue.
24:10I enjoyed the taste of winter with my eyes and tongue.
24:15Seasonal Kyoto cuisine enjoyed by five famous people.
24:20I enjoyed the specialty of Michiko Hada in Kyoto.
24:29The south side of Kyoto City Hall is close to Nishiki Market.
24:34There is a place that Mr. Hada wanted to visit here.
24:42This is the place.
24:45This is HIRAGIYA Ryokan.
24:49Hello.
24:50Thank you for coming.
24:51This is wonderful.
24:53If you go through this gate, you will reach the inn.
24:56Thank you for coming.
24:57If you go through this gate, you will reach the inn.
24:59Thank you for coming.
25:03HIRAGIYA Ryokan, the inn of Kyoto.
25:08It has been open for over 200 years.
25:10It has been open for over 200 years.
25:16It is a traditional inn that retains the integrity of Kyoto.
25:22It is a traditional inn that retains the integrity of Kyoto.
25:32Welcome.
25:35Hello.
25:37I've seen you around a long time ago.
25:39I've seen you around a long time ago.
25:42Akemi Nishimura is the 6th generation owner of this shop.
25:49Please come in.
25:53This is the book you brought us.
25:56Yes, it is.
25:57What does it say?
25:59If you read the kanbun, it says,
26:01Rai-sha-nyu-ki.
26:02Rai-sha-nyu-ki.
26:03Yes.
26:04Kitaru-mono kaeru-ga gotoshi.
26:06Kitaru-mono kaeru-ga gotoshi.
26:08When a guest comes,
26:10he will be treated as if he had returned to his home.
26:15He will be treated as if he had returned to his home.
26:18That's right.
26:22Hiiragiya has a two-story old building
26:25and a three-story new building.
26:30Looking from the outside,
26:32it has been preserved as a hotel culture in Kyoto
26:37through many restorations and renovations.
26:45First, let's take a look at the special room of the Shinisei Inn.
26:49This is the 14th floor.
26:55The ceiling is quite low.
26:57But this room is cool and nice.
27:01Yes, it is.
27:04This is a Japanese-style room from the Edo period.
27:07It was actually a favorite room of a famous person.
27:17What a nice window.
27:19Can I sit here?
27:21Yes, please.
27:24It's nice.
27:25You can feel the space.
27:28That's true.
27:30It's like looking at a picture in a painting.
27:35Yasunari Kawabata used to stay here with his wife.
27:45Yasunari Kawabata created many masterpieces
27:48and won the Nobel Prize for Literature.
27:52He left something for Hiiragiya.
27:59This manuscript was written by Yasunari Kawabata.
28:05Oh, really?
28:06Is this the handwriting of Yasunari Kawabata?
28:09Yes, it is.
28:10It's so cute.
28:14This is the manuscript of Yasunari Kawabata's private room.
28:23It contained his feelings for Hiiragiya.
28:30In Kyoto, I always stay in Hiiragiya.
28:34I'm familiar with the yagumi of Hiiragi leaves.
28:40When I see the maid putting a white, clean blanket
28:46on the soft Hiiragi-shaped bedcloth,
28:51I feel at ease in my familiar inn.
28:54On the way back from a long journey,
28:56I feel even more at ease when I come to Kyoto.
29:00Hiiragi leaves are not only found in yagumi and yukata.
29:04They are also found in yunomi and meshi-jawan,
29:08as well as in midare-bako and kuzu-ire.
29:12But Hiiragi leaves are not conspicuous.
29:15Their maturity does not change for 10 or 20 years.
29:21It's so rare to see Hiiragiya leaves in full bloom.
29:26Today's sunset and the rainy season,
29:30when I sit in Hiiragiya and listen to the rain,
29:35I feel the quietness of the nostalgic Japan.
29:42I feel what Yasunari Kawabata wants to say.
29:49So I wrote this and put it on my pamphlet.
29:53It's not conspicuous.
29:58It's a journey to go far away.
30:02It's a journey to come to Kyoto.
30:04On the way back from a long journey,
30:06I feel at ease when I come to Hiiragi.
30:08It's literally the same as coming back to my home.
30:14It's a place that understands me well.
30:20I think it's more than a home.
30:23If it's a home, I have to do it myself.
30:28I think it's a reason to make it a permanent residence
30:33that people can do something for me or entertain me.
30:39What is the specialty of Hiiragiya?
30:43The steam is coming out like this.
30:46It's the best.
30:49It's the best.
30:50It's really the best.
30:56The seasonal dish that the five guests enjoy.
31:01What is the specialty of Hiiragiya?
31:08It's the tofu from breakfast.
31:10The tofu from breakfast.
31:13Is the tofu in here?
31:15Yes, it is.
31:16It's a wonderful container.
31:18When I noticed it, I put it in this container.
31:22I put it in the corner.
31:24I put it in the corner in this era.
31:27It's true.
31:35The steam is coming out like this.
31:37It's a beautiful way to cut it.
31:39It's handmade.
31:42The old-fashioned tofu is said to increase sweetness by warming it up.
31:52It looks delicious.
31:54It's a luxury to have such a hot spring bath in the morning.
32:00With the gentle sweetness of the tofu,
32:03add a thick sauce of bonito broth.
32:09I'll try the simple tofu.
32:25The taste of the tofu is really good.
32:27It's gentle and fluffy.
32:31I think this is the real luxury.
32:35It's the best luxury.
32:39This is the autumn Saki-zuke,
32:43which is made from the leaves of Satoimo.
32:50It is a dish that uses the taste of ingredients such as
32:54fried ginkgo and boiled shrimp.
33:00Next is Wanmono.
33:04Yes.
33:07Please open it.
33:11Wow.
33:13It's beautiful.
33:15The container is beautiful, too.
33:17The scent of chrysanthemum is also good.
33:22It smells good and gentle.
33:27Thank you very much.
33:29The full moon floating in the golden clouds
33:32is a lotus-shaped mochi.
33:36It has a crab in it.
33:47It's the best.
33:49Thank you very much.
33:50The broth is really good.
33:55The broth is made from kelp and tuna.
34:00What's the difference?
34:02The taste of bonito broth is elegant.
34:05The broth has a gentle taste.
34:08Yes.
34:11Next is Hasu-mochi.
34:17It's a lotus-shaped mochi.
34:19It's fluffy.
34:22I can take it off with chopsticks.
34:32It's fragrant.
34:34The lotus-shaped mochi has been fried once.
34:37So, it's a little fragrant.
34:39The lotus-shaped mochi is sealed.
34:41The crab flavor comes out from the lotus-shaped mochi.
34:44The lotus-shaped mochi has a sweet crab flavor.
34:49It's wonderful.
34:53It's luxurious.
34:59Next is grilled food.
35:04It is grilled on a charcoal fire of Kameoka in Kyoto.
35:08It is served with miso sauce.
35:14Thank you for it.
35:19It's delicious.
35:25It's soft.
35:30The next food is Ichijiku Shirae.
35:34Ichijiku Shirae
35:47Shirae is so big and fine.
35:51It's like ice cream.
35:53I love it, too.
35:55Shirae is so big.
35:59It's amazing.
36:01It's cream.
36:04It's amazing.
36:11I want to put it on my face.
36:16It's delicious.
36:19It's a taste that you can't forget at Shinise Ryokan.
36:27It's a seasonal dish that five friends will enjoy.
36:32Masahiro Takashima taught Kyoto to young people.
36:41The shop is called Gion Hanami Koji.
36:46Here it is.
36:48Please come in.
36:55Hello.
36:57Welcome.
36:59Thank you for waiting.
37:01Thank you for waiting.
37:03Thank you for waiting.
37:07Koishi, a steak chef, is the one who came.
37:11It's a famous restaurant with a long reservation.
37:19Koishi, the master chef, trained at a French restaurant.
37:23He opened this restaurant 35 years ago.
37:29In fact, there is a special menu only for Takashima.
37:36This is my brother's salad.
37:39This is my brother's salad.
37:42After filming in Uzumasa, I was very hungry.
37:49I was tired because I had to go to the bathroom.
37:52When I ate this salad, I was very happy.
37:57Here you are.
38:01This is my brother's salad.
38:04This is a special menu only for Takashima.
38:08It contains a lot of fresh seafood.
38:16This is a luxurious dish with sea urchin, salmon roe, and caviar.
38:21Here you are.
38:24Look at this.
38:26This is a special menu only for Takashima.
38:28It contains a lot of fresh seafood.
38:44I'm impressed by the freshness of the seafood.
38:51The coldness of the lettuce and the crispness of the seafood.
38:57This is what a professional chef does.
39:00He does everything accurately.
39:03This is what a professional chef does.
39:08Now, let's go to the main dish, the steak.
39:12How many grams of steak do you want?
39:14I want 200 grams of steak.
39:19I got it.
39:22He taught me a lot of things.
39:27He said he wanted 200 grams of steak.
39:30Normally, 200 grams of steak is 200 grams of cut meat.
39:36After that, the rest of the meat is molded.
39:41So it's not 200 grams.
39:44He taught me a lot of things.
39:48Is this the finished product?
39:51Yes, this is the finished product.
39:55He puts the black beef on the hot iron plate.
40:04After this, he will eat the steak.
40:11This is wonderful.
40:19This is a seasonal dish that five people can enjoy.
40:25This is a famous steak restaurant.
40:31Finally, he will eat the steak.
40:34This requires a lot of technology.
40:37First, the temperature.
40:39This is the easiest way to cook the steak.
40:44We also do that.
40:47We have to call the customer in advance.
40:51Otherwise, the steak will rise.
40:54It takes a long time to cook.
40:56We have to return the steak to room temperature.
40:58Otherwise, the inside of the steak will not melt.
41:00I will contact you as soon as possible.
41:16This is the finished product.
41:20The finish is a special sauce with a lot of butter.
41:38He puts the sauce on the steak.
41:42Thank you for waiting.
41:47I didn't have time to take a bath.
41:55I eat this.
41:58I eat garlic.
42:05He taught me how to eat this.
42:09First, he eats the steak in the middle.
42:12Do you remember how to eat this?
42:14I've learned it here.
42:16I always do it wherever I go.
42:24Look at this cross section.
42:27I eat this.
42:39He eats the steak in the middle.
42:50This is wonderful.
42:56It doesn't melt.
43:02It's a little red.
43:04He uses fire technology.
43:09This is the middle part.
43:16This is soft.
43:19However, it has a good texture.
43:28This is technology.
43:31The chef always puts the fire in the middle.
43:41He taught me how to eat the steak in the middle.
43:46I've been eating this way since then.
43:51This is mustard.
43:53I like mustard.
43:55He eats the steak in the middle.
43:58As you said, the middle part of the steak is delicious.
44:04Customers usually eat the steak from the edge.
44:07I wonder why they don't eat the best part of the steak.
44:14I see.
44:15I told him that 20 years ago.
44:19I'm glad that he still remembers that.
44:23He eats all the meat.
44:26When I first came here, I finished eating.
44:30I ate all the rice and soup.
44:33I asked him to give me a kanji.
44:37He gave me a kanji.
44:41I asked him what he was doing.
44:43He told me to go out.
44:45I went out.
44:48I heard that Gion is popular here.
44:56I've never heard of it.
45:00Why do you run this restaurant in the middle of Gion?
45:05This is my house.
45:12My mother used to run a tea shop.
45:15Gion doesn't need a man.
45:19Because Gion is a town for maiko and geisha.
45:23When a man is born, many people run a restaurant.
45:29If it's a girl, she doesn't run a restaurant.
45:32She is a maiko.
45:34I've been training since I was 3 years old.
45:37You've been learning.
45:40It's like a home for Takashima.
45:43It's a restaurant where you can relax.
45:54The world of deep food in the town of Gion.
45:59It moves the hearts of good friends who know everything.
46:11Gion is a town for maiko and geisha.
46:15It's a restaurant where you can relax.
46:20It's a restaurant where you can relax.
46:25It's a restaurant where you can relax.

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