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00:00Yoshida Rui's Sakaba Horouki
00:20Yoshida Rui's Sakaba Horouki
00:25I'm Yoshida Rui.
00:26Today, I'm at Musashi-Sanagawa Station on the Seibu-Haijima Line.
00:34This is my second time here,
00:38but I think it's a very spacious and historic town.
00:46I'm sure I'll find an interesting shop here.
00:52I'm off now.
00:58Musashi-Sanagawa Station is located north of Tachikawa Station,
01:02between the Showa Memorial Park and the station.
01:06Although it's a town, there are many farms left,
01:09and a quiet residential area is spreading out.
01:13A duck was resting in the Tamagawa River flowing in front of the station.
01:19There are a lot of Tamagawa River and farms.
01:25It's very close to the station.
01:28It looks like they're still selling things.
01:32Hello.
01:33Hello.
01:35I watch your videos a lot.
01:38I love your videos.
01:40Do you sell things here?
01:43Yes.
01:44We sell everything we grow in our field here.
01:49This is raw spinach.
01:51Please try it.
01:52Is it okay?
01:53It's not sterilised, so it's okay.
01:55It's sweet.
01:57I tried it the other day and it was sweet.
01:59It's sweet.
02:00It's sweet, right?
02:01Yes, it's sweet.
02:02I wonder why.
02:03The sauce is for salad.
02:06I want to buy this.
02:09He buys salad spinach and lemon.
02:13And he goes for a walk.
02:17This is the same.
02:19It says udon.
02:21I used to eat udon when I was a kid.
02:26Do you make udon here?
02:29Yes, I do.
02:30I ate udon when I was three years old.
02:33Is it different from that?
02:34It's different.
02:35It's juicy and soft.
02:38It's crunchy.
02:40I see.
02:41You should try it.
02:45Tokyo Udon is grown in a cave that is about three metres underground.
02:49It's around 18 degrees in winter.
02:52Mr. Yoshida is going inside.
02:55I'm inside.
02:57This is what it looks like.
02:58If you crouch down...
03:00Wow, amazing.
03:02There are a lot of things.
03:04It's supposed to be that you can't get sunlight here.
03:09That's right.
03:11If you get sunlight, it gets hard.
03:14It's white and soft.
03:18It's udon.
03:20Wow, this is amazing.
03:25It's quite long, isn't it?
03:27It's 80 centimetres long.
03:30You can't eat this.
03:33You can't eat this.
03:35You can bite into it.
03:38You can eat this part.
03:41You can bite into it.
03:46I can taste a little sweetness.
03:49It's juicy.
03:52Vinegar miso is good, too.
03:54I think so, too.
03:56If you eat this with vinegar miso,
04:00I don't think there's anything to say about this.
04:04Tokyo udon is delicious whether it's boiled or grilled.
04:08If you're a big fan of udon,
04:10how many times more would you drink?
04:14If you go to the back of the field,
04:18there are a lot of cars and shops.
04:22Today, I'm aiming for Takane.
04:26Where should I sit?
04:33Hello.
04:36Welcome.
04:40It's a 10-minute walk from Musashi-Sunagawa station.
04:44Takane has been in business for 40 years.
04:50It's a local bar where the second generation of Sunagawa-born couples work.
04:56Welcome. What would you like to drink?
04:59I'll have a draft beer.
05:01Okay. Thank you.
05:03By the way, this is a beer server.
05:06Now, it's a small refrigerator where you can cool down the whole barrel.
05:13Excuse me.
05:16Can I have a toast?
05:18Cheers.
05:20Cheers.
05:23Excuse me. Can I have a toast?
05:26Cheers.
05:28Cheers.
05:30I'm sorry.
05:32Cheers.
05:34Boss.
05:36Thank you for it.
05:38Welcome.
05:45Excuse me. Here's your bill.
05:48Here's your udon tempura.
05:52I came into the hole of udon today.
05:56Is that so?
05:58Yes, it is.
05:59Is that so?
06:00Yes. Please have a seat.
06:03Udon here is...
06:05Yes, it is.
06:06It's famous, isn't it?
06:08Yes, it is.
06:11This is an elegant bitter taste of udon tempura.
06:15The taste is totally different from its appearance.
06:20I'm impressed.
06:22Mama.
06:24You're going to grill it, aren't you?
06:26Yes.
06:28I'll grill mine, too.
06:30He's the master of cooking, but he's always in charge of grilling.
06:36Mama, you're not going to grill it, are you?
06:39No, I'm going to simmer it.
06:41I see. Please simmer it.
06:45Excuse me. Here's your udon tempura.
06:48This is amazing.
06:51You serve it in a pot, don't you?
06:54Yes, I've been doing this for a long time.
06:57You've been doing this since you were a kid?
06:59Yes, I've been using this pot for 40 years.
07:02I see.
07:04Can I have some soju?
07:07Yes.
07:10He chose rice congee from rice, wheat, and rice.
07:22This is a mild taste.
07:24The rice congee is an original made by Mr. Sasaichi, the owner of Yamanashi.
07:30I'm sure this simmered udon will be mild, too.
07:34He's eating rice congee in a pot.
07:39Is this a pot dish?
07:41Yes, it is.
07:43I see.
07:45Thank you for waiting.
07:47Here's your yakitori.
07:49Yes.
07:50The sauce is made of liver, white meat, and salt.
07:55I'll start with my favorite, Dewa.
07:57It's good.
08:03It's mild and sweet.
08:05So you've been doing this for a long time?
08:08Yes, I have.
08:09For 40 years?
08:10Yes.
08:14What did you just order?
08:17Yaki mochi.
08:18It's yaki mochi.
08:19It's a mix of rice, flour, and miso.
08:24Thank you very much.
08:26I've seen a lot of pizza croquettes and gyoza hamburgers.
08:34What's a gyoza hamburger?
08:37It's a hamburger made of gyoza ingredients.
08:40It looks like a hamburger, but when you eat it, it's a gyoza.
08:44He doesn't care about the customers' opinions.
08:46This is a gyoza burger.
08:48Here you go.
08:51It looks like a hamburger.
08:56Are you a housewife?
08:57No, I'm a part-time worker.
08:58I see.
08:59I'm a university student.
09:02Where are you from?
09:04I'm from Fukushima.
09:05I see. You came all the way from Fukushima.
09:07Good luck.
09:09Thank you very much.
09:10Thank you very much.
09:12The gyoza burger is confusing because of the difference in appearance and seasoning.
09:22I see.
09:24The taste of Chinese chives and Japanese style is certainly gyoza.
09:28It's healthy.
09:32He wants to order a drink when the thumbs-up is decided.
09:36The strawberry cherry is delicious.
09:38There is a big silver castle of strawberry cherry.
09:40Is that so?
09:41Then I'll have that.
09:42Do you want it?
09:43Yes.
09:44The big silver castle of strawberry cherry is made by slowly fermenting at room temperature.
09:51Its refreshing taste and smooth throat are the characteristics of this drink.
10:00The customers are coming in.
10:05Excuse me. Can I sit here?
10:08Yes.
10:11What is this?
10:12It's a chocolate parfait.
10:17It's cute.
10:18Is this your father's?
10:21What is a chocolate parfait?
10:24Is there such a menu?
10:29The customer just now was eating a chocolate parfait.
10:32Yes.
10:33Before I came here, I worked in a Western restaurant.
10:37The omelet rice is delicious.
10:41Is that so?
10:43He used to work at a famous Western restaurant in Tama district.
10:47The number of young people coming to see this omelet rice has increased.
10:52Thank you for waiting.
10:55It's beautiful.
10:56It looks like you made it the moment you ordered it.
11:00It doesn't take long to make it.
11:07Wow.
11:09I was attracted to this omelet rice by your father.
11:12This omelet rice is very good.
11:16How much is this?
11:19It's 600 yen.
11:20Is that okay?
11:21Yes.
11:22We sell it at a low price, so it doesn't make much money.
11:27This is too cheap.
11:29Is it good?
11:30Yes.
11:33Takane, a bar that melts into the scenic view of the Sanagawa River.
11:39Mr. Yoshida's heart is at ease with the common atmosphere.
11:48Wow.
11:54Wow.
11:57I didn't think I'd be able to enjoy the natural scenery of the park in Tokyo.
12:14However, I arrived at a very sophisticated and fashionable restaurant.
12:24This is Takane.
12:29It's not Takane, it's Yasune.
12:34It's a really good restaurant for the common people.
12:37I'm going to take a look around.
12:46Musashino's Tsuchimuromukushi Winter Udo.
12:53Slowly and leisurely, to the next bar.