太田×石井のデララバ 2025年2月5日 名古屋が日本一！チョコの祭典「アムール」密着
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TVTranscript
00:00This year, Delarava is covering the biggest chocolate festival in Japan, Amour du Chocolat.
00:10It's like a first for me. I get to meet a lot of different chocolates.
00:15I don't get to do this kind of thing once a year.
00:20I'm thinking of spending about 100,000 yen.
00:25I spent 300,000 yen last year.
00:29300,000 yen? That's a lot of money.
00:33More than 800,000 people came last year.
00:37The sales amounted to 4.1 billion yen, the highest in the past.
00:41More than 30 media outlets are covering the festival.
00:45There are a lot of media coverage as well.
00:48Not only Nagoya, but Tokyo as well.
00:53What time is it?
00:554.20 pm.
00:57There are more than 1,300 people in line for the festival.
01:03The 29-day battle until Valentine's Day is coming to an end.
01:10The famous star chefs are gathering in the studio.
01:16They're like idols.
01:19They're all narcissists.
01:22That's what they say.
01:24That's fine.
01:26The festival started in July last year.
01:29What do the top chefs think about having a big event once a year?
01:39Delarava has been close to the chefs for more than half a year.
01:43The total coverage time is more than 200 hours.
01:48Before the festival started, Delarava was the only one to install a fixed-point camera.
01:55Why is Delarava loved the most in Japan?
01:59Let's find out.
02:03Look at this.
02:05Look at the number of people.
02:07It's on a weekday.
02:10Amour du chocolat.
02:13I'm sorry.
02:16I just remembered.
02:18About 140 brands from Japan and abroad have gathered in Nagoya.
02:23It's the largest in the world.
02:27Chef Shibata was interviewed last year.
02:31Look over there.
02:36Can you open the lid?
02:39Can you close the lid?
02:42I'm told that sometimes.
02:44Are you a fan of Shibata?
02:47I'm a fan of all of them.
02:50Can I open the lid again?
02:53Don't give me a reward.
02:55Amour du chocolat attracts a lot of people.
03:00I worked at Nagoya station for Amour du chocolat.
03:05I worked until 3 p.m. so that I could come back soon.
03:09Did you change your job after you fell in love with Amour du chocolat?
03:13I changed my job for Amour du chocolat.
03:16Why is it so hot?
03:19What's the difference?
03:21It's January 17th, the opening day of Amour du chocolat.
03:24Delarava staff starts shooting at 5 a.m., which is earlier than any other program.
03:32It's smooth.
03:36It's the first day of opening.
03:39It's true.
03:41Delarava staff are already waiting.
03:44What time does it start?
03:46Around 4.20 p.m.
03:49What time does it start?
03:51Around 2 p.m.
03:53It starts around 3 p.m.
03:57A woman from Okazaki who has been waiting in line for more than five hours.
04:06Are you two coming together?
04:08Yes.
04:09What time does it start?
04:114.20 p.m.
04:13She was also interviewed by other programs.
04:16She was asked the same question from three programs.
04:24Why do they line up more than five hours before the opening?
04:30Because they can't get it.
04:34Because Amour du chocolat attracts a lot of customers, they can't get what they want.
04:43In fact, these two are in the front row.
04:48There are 330 people in the front row who can get in earlier than them.
04:58How do you get in the front row?
05:00How do you get in the front row?
05:02I'm in a hurry.
05:04Who will get in the front row?
05:06I like Calva, Hachimezo and Cacao.
05:10They are aiming for Calva and Mezon Cacao chocolate.
05:17It's true.
05:19Mezon Cacao is a brand of raw chocolate from Kamakura.
05:27Raw chocolate with a lot of moisture is very popular.
05:35Calva is also a chocolate specialty store in Kamakura.
05:41Chef Tanaka is a world-famous chocolatier.
05:46He is the first Japanese to win three awards.
05:53This woman is looking forward to a limited edition of Amour du chocolat and walnuts.
06:05At that time, the first-comers stand by in front of Amour du chocolat on the 10th floor of Takashimaya in Nagoya.
06:16At 10 o'clock, the first-comers start paying.
06:22The first-comers waiting on the first floor finally go to Amour du chocolat.
06:29Hang in there. I've been waiting for 5 hours.
06:33I'm looking forward to it. I want to buy it soon.
06:37They arrive at the Amour du chocolat on the 10th floor and go to the store they are looking for.
06:45However, the first-comers don't know where Calva is.
07:01They are lost.
07:05They have checked the floor map many times before, but they cannot find Calva.
07:13It's the same, right?
07:154.20 am
07:17I can't get in
07:19I have to line up
07:21Even though he was waiting since 4 am, he made a mistake
07:27If I go a little more, I can win
07:35I won!
07:37Thank you!
07:38The time loss was 1 minute, but as a result...
07:43The last train is going to the elevator
07:48This is a big deal
07:50That's right, it's coming over there
07:52Wow
07:54The customers are lining up in front of him
07:58They are lining up about 30 meters away from the store
08:05The last train is coming
08:11He was supposed to be in the front of the crowd, but there are more than 80 people in front of her
08:19On the other hand...
08:22How was the other girl?
08:24Did you buy her?
08:26Yes, I did
08:28Really
08:30I didn't wait at all
08:32I think I bought everything
08:34I bought what I wanted
08:36I used half of my budget, so I spent 30,000 yen
08:41She went to 3 stores in an hour and bought what she wanted
08:49But the girl who was waiting in front of him...
08:54I can't move forward at all
08:56I made a mistake
09:00I was supposed to move faster, but I was in a place where I couldn't move at all
09:04You didn't go to a single store
09:16How was it?
09:18It went well
09:20I think I can relax now
09:24Did you buy what you wanted?
09:26Yes, I did
09:28She's eating
09:30She's eating
09:32It's delicious
09:34It's delicious, but it's a waste
09:38It's 12 o'clock in the afternoon, an hour later
09:45There's a woman in a car
09:47She looks like she's in a hurry
09:49She's been waiting for two hours
09:51She's been waiting for two hours
09:53Two hours?
09:55That's crazy
09:57It took 20 minutes to order and pay
10:03I'm glad
10:05Finally, she was able to buy what she wanted
10:11I ate sushi
10:13It was delicious
10:15Thank you
10:19I got an autograph
10:21Thank you
10:23Is it okay?
10:25Can I take a picture?
10:27I got an autograph
10:29It's delicious
10:31There's a design
10:33I'm in a good mood
10:36I'm in a good mood
10:38I'm in a good mood
10:40I'm in a good mood
10:42I love you
10:44I bought it
10:46I got it too
10:48I got it too
10:50I got it too
10:52I got it too
10:54There are 2600 kinds of chocolates
11:00Among them, which one is the most difficult to get?
11:08Only those who won the lottery can enter
11:11Let's see what's going on
11:18It's four minutes before the opening
11:23It's an orchestra
11:25Welcome to L'Orchestre
11:29It's gone
11:31It's a shame
11:33It's popular
11:37It's been popular since last year
11:40L'Orchestre is sold out in two minutes
11:45What kind of shop is it?
11:49It's a restaurant
11:51It's a Japanese restaurant with Michelin star
11:56Michelin star
11:58L'Orchestre is a restaurant that Chef Ito opened in Paris, France in 2016
12:05It's been 5 months since the opening
12:07It's a very popular restaurant with Michelin star
12:12It's been 5 months
12:14I ate it last year and it was delicious
12:16I was shocked
12:19I want to try it
12:21The shocking taste is unique Jardin, which is a dessert of L'Orchestre
12:30It's a chocolate with a thin coating of only 1mm
12:35It melts in my mouth
12:39If I go to France, I have to eat French food
12:44If I don't, I can't eat it
12:48It's actually free
12:52What does unique Jardin mean?
12:54Unique means unique
12:57It's a unique expression
13:00What about Jardin?
13:01Jardin means a garden
13:05At first, it has a sweet and sour scent like ki-ichigo
13:08After that, it has a refreshing scent of citrus
13:11At last, it has a deep taste of caramel butter
13:18It looks delicious
13:21I don't know what it is
13:24I know what it is
13:26Mix it
13:29Don't act like you don't know
13:32Tell me what it is
13:34I don't know
13:35I think we'll have the same reaction
13:37I'll eat it in one bite
13:44Which one do you think it is?
13:46Do you want to go beyond my imagination?
13:50Look at this
13:51The outside is very crispy
13:55If you put some bread in it, you can eat it
13:59This is delicious
14:02At first, it feels like it's popping in my mouth
14:05After that, it melts in my mouth
14:07The coating outside doesn't remain in my mouth
14:10It's 1mm
14:12It's amazing
14:13It's calculated
14:15All 11 kinds are sold out
14:20Chef Ito went to...
14:39Where did he go?
14:43It's a kitchen
14:45This is our team
14:47Please come in
14:49He's the chef of Paris
14:52He's from Paris?
14:53The guests who will be sent to Paris
14:56From Takashimaya in the Amour market
14:58To a 20-minute drive
15:00Rent a shop for preparation
15:04Really?
15:05Three staff including the chef from Paris
15:09Four people from Tokyo
15:13It's been a while
15:15What's more
15:17I'll close my shop in Paris and Tokyo
15:20I'll focus on this
15:22He's like a fool
15:25He's a risk-taking person
15:28If I close my shop in Paris and Tokyo, I'll have tens of millions of sales
15:32Last year, I couldn't buy anything
15:34There were a lot of customers who couldn't buy anything
15:38This year, I want everyone to enjoy
15:42I want to maintain the quality
15:45So I'm trying my best
15:47I'm happy
15:48What time do you close?
15:50If I can, I'll close in 2 or 3 hours
15:542 or 3 hours?
15:57Chef Ito is doing his best
16:02He's trying this
16:09He's making Financier
16:12He's making Financier at the back of the Amour market
16:20I'm going to burn the butter
16:24I'm going to bring the scent to the top
16:27And I'm going to put some hazelnuts and almonds
16:31And I'm going to eat it
16:34You can only eat this in Japan
16:37I hope the customers like it
16:41I heard the crunch
16:44It's very crispy
16:46I've never eaten Financier like this
16:50It's more crispy than crispy
16:52It's a little hard, but the inside is very soft
16:55It's very soft
16:57Once you eat it, you can't forget it
16:59I'm starting to look like Takuya Kimura
17:02Grand Maison Paris
17:04It's 30 km away
17:07Next, the limited Amour products bought by the parents
17:14There are 80 shops
17:19Who do you want to go to the most?
17:23Children
17:25Do you like chocolate?
17:26Yes
17:27Taiga, a 4th grade elementary school student, wanted to eat this chocolate pudding
17:38This pudding is made by Chef Tokoro of Plushik in Gifu City
17:52When are you going to eat the pudding?
17:54Today
17:56When do you want to eat it?
17:57When it's delicious
17:59When it's delicious
18:00So, the moment Taiga ate the pudding
18:05He ate it all
18:09The color is different
18:11Taiga chose a chocolate flavor with a blend of citrus
18:17What kind of reaction will he have?
18:21I'll eat it
18:23How is it?
18:27How is it?
18:29When I put the spoon in, I can feel the smoothness
18:35Smoothness?
18:36Before you put it in your mouth
18:38He's better than us
18:40The chocolate spreads in my mouth and it's delicious
18:45I'm glad I bought it
18:47Is it your allowance?
18:49Yes
18:50Did you buy your allowance?
18:52The three of us
18:57We spent 500 yen
19:00It's delicious
19:02Thank you
19:04It's in the coin locker
19:06I can't carry it because I bought too much
19:08You can't carry it
19:09This is Tomo chocolate
19:14You can't give it to a man
19:17How much did you spend?
19:19About 20,000 yen
19:21About 20,000 yen
19:2320,000 yen for chocolate
19:2420,000 yen for chocolate
19:25It's a different era
19:27Delarava investigated
19:30The average amount of purchases per person is
19:34About 48,000 yen
19:39Most people go to multiple shops
19:43This is the amount of money
19:45This person
19:47About 1,000 yen
19:49It's about 44,000 yen
19:53I came here to buy a limited Nagoya
19:57Deer is here for the first time this year
20:02It's a shop in Nihonbashi, Tokyo
20:07It's so popular that it's on the top of Amul's catalog
20:12It's so popular that you can line up in front of the store on Sundays
20:19Manamo, the chef
20:21He won the Best Chocolatier in a competition to choose the best patissier in Asia
20:29He is a world champion
20:31I came here last winter
20:35I came to see it as a guest
20:38It was a snowy day
20:40There were so many people
20:42The chef was shining like a star
20:45I admired him
20:47You wanted to stand out
20:49That's how it is
20:52Yamamoto, the chef of Club Harie, who won the No.1 sales of Amul for 7 consecutive years
20:59He is also paying attention
21:02He has been doing his best in the contest
21:04I was doing a screening at that time
21:07I gave him advice
21:10He is a good young man
21:15It's like a comedy industry
21:17Reiwa romance
21:20The limited product that Manamo made for Amul
21:28Chocolat bar with caramel sauce and rum
21:36Rum
21:40It's easier to feel the chocolate
21:44It's made for people who like chocolate
21:50Chocolat bar
21:53It's soft and crispy
21:58It's crispy in my mouth
22:03It's a chocolate bar that even adults can enjoy
22:07Did you get the chance to shake hands with the star chef?
22:13I was surprised
22:17It's a unique experience
22:21You can't shake hands at Tokyo Nihonbashi
22:24I can't shake hands at all
22:26It's interesting
22:28I was asked if I could throw away the trash
22:32It's so different
22:36There are many customers who come to buy limited products that can only be bought at Amul
22:42What is the biggest reason for being the best chocolate in Japan?
22:47I got an autograph this year
22:50It's Takera
22:52Nagoya is excited
22:55Thank you
22:57A strong fan of the chef
23:02Speaking of Valentine's Day
23:05In the past, it was common to go to buy chocolate from women to men
23:10The shape has changed
23:15Chef Shibata Takeshi
23:23Tsujiguchi
23:30There are more than 30 chefs
23:39Who is the most popular chef among them?
23:45This time, 206 people will be surveyed
23:49The most popular chef ranking
23:53It's been a long time
23:56It's the same as when I was a chef
24:00First, the 10th place
24:03What is this ranking?
24:04The aura is amazing
24:08Amul Thank you ranking 10th
24:14Charismatic
24:17Beautiful
24:21The aura is amazing
24:23It was like a mother
24:26Tanaka
24:28Chef Tanaka
24:31I love Chef Tanaka
24:33The 10th place is from Nagoya
24:36Chef Tanaka Chihiro
24:40It's like a mother
24:45But thank you
24:47I'm glad
24:51Cafe Tanaka is a 62-year-old shop in Kitakuni, Nagoya
24:58There are people who buy cakes and people who use cafes
25:06Cafe Tanaka
25:08Sweets are popular now, but in the past
25:15It was originally a coffee shop
25:18There was no cake
25:21Chihiro's father Toshio's coffee shop is the beginning of Cafe Tanaka
25:28I don't forget when it was open
25:31Only 27 people can enter
25:33I thought there was nothing I could do
25:35After two years, it suddenly increased
25:39I didn't think it would be so profitable
25:41I didn't think it would be so profitable
25:43And from the coffee shop to the cafe
25:47Chef Chihiro came back from France in 1995
25:56Coffee and peanuts
25:59I don't want to be an old man
26:01I want my family to come and have fun
26:06I want to welcome you with what I make
26:10That's the start
26:12I want to make sweets for my father's coffee
26:14Is that the first?
26:16What kind of sweets go well with your father's coffee?
26:19That's right
26:21It's going to be a drama
26:23Netflix
26:25It's NHK
26:27Netflix
26:29Chef Chihiro's obsession with chocolate making
26:35Connect with farmers all over the country
26:39I want you to feel the season of Japanese fruits
26:45I want you to taste chocolate
26:49For example
26:53It's an olive
26:56It's not easy to get used to in Japan
26:59It goes well with sweets and cooking
27:01The sourness stands out
27:03The sweetness is refreshing
27:05This is the taste of the season
27:08It's like a dry fruit
27:11And for Amour
27:14He went to Takayama City, Gifu Prefecture
27:20I'm glad
27:22What is it?
27:24The ingredients to go with chocolate
27:26It's not this green onion
27:30It's not green onion
27:33Thank you
27:35What is it?
27:37It smells good
27:39I really like this
27:41It smells good
27:45What is it?
27:47What Chef Chihiro was looking for for Amour
27:51It's called Lemon Barbena
27:54Lemon Barbena
27:56It's not lemon
27:58How do you use it?
28:04I use it a lot
28:07It smells really good
28:11I like this smell
28:14Lemon Barbena
28:18It goes well with white chocolate crunch
28:22Lemon Barbena
28:26The smell is different
28:28The white chocolate is coated in the crunch
28:32I think it's good to add the delicate scent of Lemon Barbena
28:37I made use of Lemon Barbena
28:41There are a lot of things
28:45I'm glad
28:47It's popular
28:49Girls love it
28:51How is Lemon Barbena?
28:54I drank it with tea
28:56The smell of herbs
28:59It's rich
29:01I can't stop
29:03There is a woman named Miyako who started from making soil
29:06Her herbs are made from soil
29:13It has a strong scent
29:15Please be healed by this
29:17Miyako is like a mother
29:22She is a mother
29:25The 9th place is Sano Emiko
29:30The 7th place is Tanaka Jiro
29:37The 2nd place is
29:40Yamamoto from Club Harrier
29:45The 5th place is
29:48Yamamoto from Club Harrier
29:52I dyed my hair the same color as Yamamoto
29:55I can't believe it
29:59Did you come here yesterday?
30:01Yes
30:02It's amazing
30:03I'm sorry
30:05There are new products every year
30:08I'm sorry
30:10I'm sorry
30:14The 6th place is
30:17Kinsa
30:19Ash Chocolate World
30:21Tsujiguchi Chef
30:23Tsujiguchi Chef is the best
30:26Tsujiguchi Chef is one of the five-star chefs
30:30He is in the 6th place
30:38The 5th place is
30:41Shibata
30:43I'm close to my fans
30:46I want to be friendly
30:48He is wearing a hairstyle
30:52It's like Ikeoji
30:54I'm dying
30:57I can't stop thinking about Ikeoji
31:00Shibata from Shibata
31:03Hey
31:06Cut
31:08Shibata from Shibata
31:11He is in the 5th place
31:14He is wearing a T-shirt
31:18How do you feel about being in the 5th place?
31:22I don't think I'm in the 5th place
31:24You are not in the 5th place
31:27You can't be in the 5th place
31:30It's your 30th anniversary
31:32Yes
31:33The 6th place is
31:35Kumano
31:37It's a citrus
31:39It's bitter and sour
31:43It's strong
31:45It's a combination of mango and milk chocolate
31:49It's refreshing
31:51I can feel the sourness of the 2nd place
31:57Your voice is getting smaller
31:59I'm not confident
32:02The 30th anniversary of Shibata
32:05Chef Shibata Takeshi
32:08The reason why Amour is so popular is
32:11Chef Shibata
32:14He came to the venue before Amour
32:18He told us the secret
32:214 days before Amour
32:25The venue of Takashimaya 10th floor
32:28From a traditional Japanese shop to Amour
32:36They are taking pictures
32:39One of the features of Amour
32:46The chef's poster is big
32:50It's amazing
32:52I didn't know that
32:53The feature of Amour de Chocolat is
32:56not the picture of the product
32:59but the chef's face
33:04I've seen it somewhere
33:06It's like an idol
33:09Everyone is a narcissist
33:12That's what they say
33:14That's fine
33:15It depends on you
33:172 days before the opening
33:19They are busy with the product
33:22The venue is far away from Takashimaya
33:27This is the first Amour event
33:33It's a bullet train
33:35It's a live star
33:39Chef Yamamoto
33:41Chef Shibata
33:43Let's clap for Chef Yamamoto
33:45Amour event?
33:47It's amazing
33:50It's like a sequence
33:535 chefs represent Amour
33:56They have a talk show
33:5999 people in the venue
34:02Before the opening
34:04They taste the product
34:085 chefs made Bon Bon Chocolat
34:12They have an admission ticket for the next day
34:16It's an hour and 40 minutes event
34:22It's here
34:25No. 5
34:28Don't eat it
34:30Congratulations
34:32It's on sale
34:34No, it's not
34:36Mr. Ota
34:38How much do you think it is?
34:43It's expensive
34:4550,000 yen
34:47It's 10,000 yen
34:49How much is it?
34:5150,000 yen
34:53The answer is
34:5547,000 yen
34:59It was fun
35:02It was fun
35:04I brought it
35:06Where are you from?
35:08I'm from Aichi
35:10You live in Nagoya
35:12I took the train from Tokyo to Nagoya
35:15Did you?
35:17The opening day of Amour
35:21There are many new facts
35:27Good morning
35:301, 2, 3
35:32Good morning
35:35It's like a school festival
35:42It's like a festival in Nagoya
35:46I like the feeling of a festival
35:48Many people are buying it
35:50It's interesting
35:52The whole venue is like a festival
36:00To be honest
36:03It's a fan
36:04It's a Takashimaya
36:06From the audience's point of view
36:08It looks like Takashimaya
36:10So they enjoy the festival together
36:14Takashimaya is the best in Japan
36:16The best chocolate in the world
36:18We, HANS,
36:21We provide a product that can throw a firecracker
36:24HANS in front of Amour
36:28It's easy to make
36:30It's 88 yen
36:32It's the best
36:36I think it's more than 50%
36:41The number of visitors on the first day is more than 26,000
36:46Amour de Chocolat is getting more and more popular every year
36:51The date is 2001
36:56At that time, it was called Valentine Land
37:03Looking at the data from 2005
37:07There is a handmade chocolate course by Chef Shibata and Chef Takeshi Shibata
37:18Chef Shibata has a strong personality
37:22He is popular on TV
37:27Chef Shibata teaches people how to make chocolate
37:37Chef Shibata was on Valentine Land this year
37:43Cafe Tanaka
37:46In terms of space
37:51It's about half
37:53There are no customers
37:56It's not like one-tenth
37:59There were few customers
38:01I was worried about whether everything I made would be sold out
38:07There were few customers in the 2000s
38:13How did Amour de Chocolat get to be the best in Japan?
38:21Chef Shibata takes care of customers
38:26Chef Shibata takes care of sales
38:33People ask for autographs
38:36It's getting to other chefs
38:39More and more customers come to see the chef
38:45I was a little embarrassed when almost everyone didn't write their autographs
38:51But there was a boy who was happy
38:55I wrote my autograph
38:57I was really insulted by OL
39:02I was shocked to hear that he was so famous
39:09That was about 15 years ago
39:12The first sale in 2001 was less than 50 million yen
39:18But now that autographs and fan service have become commonplace by chefs
39:24Last year, it recorded the highest sales of 4.1 billion yen
39:3180 times
39:35Why is Nagoya so popular?
39:42Nagoya is a cafe culture
39:44We've been there 3,000 times
39:47There is also a tea culture
39:52The history of this area is based on the cafe culture
40:00There is a culture of enjoying coffee and chocolate
40:06Even if you buy a lot, you can enjoy it with your family and friends
40:14Chef Shibata said he was embarrassed
40:17There is no trace of embarrassment
40:20It's an important heart
40:23I think it's a good word
40:294th place in Amuru Oshi Chef Ranking
40:34The hat he's wearing has a lot of fashion
40:39It's an armor
40:434th place is Toshihiko Yoroizuka
40:50Cookies are the best
40:53And raw chocolate is delicious
40:56Best 3
40:583rd place
41:02Maison Cacao
41:083rd place
41:12Maison Cacao
41:192nd place
41:31Amuru Oshi Chef Ranking 2nd place
41:36It's a godly response
41:40Congratulations
41:43I was happy to hear that you came again
41:50The smile is overflowing
41:55Chef Ishimoto
42:012nd place
42:04Chef Yasunori Ishimoto
42:09Thank you for your help
42:13The smile is overflowing
42:16Chef Ishimoto is 37 years old from Nagoya
42:22He is the head chef of Fortissimo Ash in Chikusaku, Nagoya
42:28He was a member of Soft Tennis Club when he was a student
42:34He joined Fortissimo Ash as an opening staff in 2007
42:40He started to walk on the road to becoming a chef
42:46There is a reason why Chef Ishimoto chose Fortissimo Ash
42:56Chef Deraraba is here
43:05This is a popular patisserie of 5-star chef Tsujiguchi
43:13Chef Ishimoto joined Fortissimo Ash because he admired Chef Tsujiguchi
43:20Chef Tsujiguchi is the reason why I live
43:26Chef Ishimoto developed a new product for Amuru
43:33It's a fondant chocolat with caramel
43:39Chef Tsujiguchi will taste it in July
43:49It's a bit sweet
43:55It needs more sugar
43:58How about the salt?
44:04It needs more cacao
44:09It's better to reduce the sweetness and salt and add more cacao
44:17Chef Tsujiguchi will taste it
44:23How will it taste?
44:30It needs more sugar
44:33It doesn't taste like caramel
44:37It's hard
44:40I wasn't told to add caramel
44:42I was told to adjust the salt and cacao
44:47It doesn't taste like caramel
44:50You didn't tell me
44:53You are good
44:56He has a new idea to add caramel sauce
45:04You can add caramel as you like
45:09The sugar is burnt, so the taste changes
45:15I need to test the caramel
45:23How is it?
45:25I think it's good
45:28It's almost done
45:32Chef Tsujiguchi added caramel
45:36How is it?
45:39Chef Tsujiguchi
45:50I added too much caramel
45:56It's a bit bitter at the end
46:00It's bitter
46:04It's a bit bitter at the end
46:08It's a bit bitter at the end
46:143 months have passed since Chef Tsujiguchi passed
46:19It's hard
46:21Chef Ishimoto is busy, so he has a lot of work
46:27He doesn't have much time for Amour
46:32He has a lot of work
46:35But
46:37I'm proud of Chef Tsujiguchi
46:42He has a lot of work
46:45He has a lot of work
46:52He has a lot of work
46:59It's December
47:04It's December
47:09It's December
47:14It's December
47:19It's better
47:25I'm sorry for Amour
47:28I'm sorry for Amour
47:32I'm sorry for Amour
47:36It's good
47:40It's my first time eating this
47:49It's rich
47:51It's good
47:53I didn't say it was caramel
47:56I didn't say it was caramel
47:59You thought so, didn't you?
48:01I thought so
48:03Chef Tsujiguchi is always ahead
48:06I want Chef Tsujiguchi to be ahead
48:10He is a great teacher
48:13I respect him
48:15Who is the best chef?
48:21Chef Amour is the best
48:26When I was lost, he asked me if it was my first time
48:32I could tell he was very particular
48:36He is very polite and kind
48:38I love him
48:41Chef Tsujiguchi
48:45Chef Tsujiguchi
48:48He is very polite and kind
48:52Chef Ito
48:56Chef Ito
48:59That's why you were confident
49:01Chef Ito
49:06I didn't learn how to cook
49:07Congratulations
49:09How do you feel now?
49:10I'm very grateful
49:12I'm very grateful
49:15You should have been more honest
49:17I was surprised
49:19I'm a chef
49:21I'm not a chef
49:23I have to respect everyone
49:26I have to respect everyone
49:28I can't do it technically
49:30I can't do it technically