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00:00Tonight's magic restaurant is the back side of the Kansai Railway Station, Nicchaku Special!
00:07There are more than 100 people in line at Nipponbashi!
00:12Wow!
00:13Amazing!
00:14It's expensive!
00:16Let's go fight!
00:18It's a real fight!
00:19The large size ramen, which is very popular among young people, is even bigger than the amount of ingredients!
00:25In addition, at the Dashi-maki specialty store in Kyoto,
00:28they continue to cook by themselves in the middle of the night!
00:32About 7 hours?
00:37First of all, the first Nipponbashi in Japan!
00:40The first Nipponbashi in Japan!
00:41A popular buffet that serves 500 people a day!
00:46Here it comes!
00:49We came to Kobe SUMA SEA WORLD, which opened in June last year as the only aquarium in West Japan where you can see sharks!
01:01What are we going to investigate?
01:04Hello!
01:05I'm here at SUMA!
01:06I see!
01:07It's a smile!
01:08Everyone!
01:09Smile! Smile!
01:11It's decided!
01:12Thank you very much!
01:15Such a smile is being investigated by this restaurant, which can be lined up in a row as soon as you enter the gate!
01:26The reason why it's so popular is...
01:28It's huge!
01:30It's a shark!
01:32There's a shark!
01:33It's coming!
01:34It's coming!
01:35I've never seen a face as big as this!
01:39It's cute!
01:40What is this?
01:42A buffet restaurant where you can eat while looking at the graceful sharks!
01:46Blue Ocean Orca Stadium
01:50Not to mention the powerful sharks,
01:53the authentic cuisine using the ingredients of local Hyogo prefecture is also very popular!
02:00The garlic rice is served with Kobe beef!
02:04The beef stroganoff is served with Awaji beef!
02:09In addition, the roast beef of Hyogo prefecture, which the chef cuts in front of you, is also served!
02:17You can eat more than 50 kinds of authentic dishes!
02:22The price starts from 4,000 yen!
02:26You have too many choices!
02:28It's good!
02:29Brown!
02:30Brown is good!
02:31I can only choose what I like!
02:34Everything looks delicious!
02:37Itadakimasu!
02:42It's really delicious!
02:45It's really melting in my mouth!
02:47It's really melting in my mouth!
02:48Usually, restaurants in aquariums don't have much taste.
02:54That's a prejudice!
02:55That's a prejudice!
02:56That's a prejudice!
02:57That's a prejudice!
02:58The sushi is just as good as when I was taken to a high-end sushi restaurant!
03:04High-end sushi!
03:05It's really amazing!
03:06It's really amazing!
03:09He comes from far away.
03:11I don't know if we can see it.
03:15The popular buffet is three times a day.
03:19They serve a whopping 500 servings of sushi with more than 50 kinds of sushi.
03:25How are the dishes prepared in the kitchen?
03:30TV first time to see the back of the kitchen!
03:35Let's go.
03:37This is the back side of the restaurant.
03:40It's noisy.
03:42There are a lot of people.
03:44Excuse me.
03:46It's noisy.
03:49The kitchen is about 150 square meters.
03:52The house is big.
03:53More than 10 people are working on the preparation.
03:59The pot is very big.
04:02What is that?
04:04Excuse me.
04:06What kind of pot is this?
04:08This is a pot for curry.
04:11Is this a pot for curry?
04:13It's big.
04:15This is about 300 servings.
04:17This is about 300 servings.
04:24The curry is full of umami because the onions are boiled at once.
04:31Let's eat.
04:34This is delicious.
04:36This curry has a strong umami taste.
04:40This curry is boiled.
04:42This is a delicious Japanese style curry.
04:44This curry is a little sweet.
04:47The meat is soft and easy to eat.
04:51I like this curry.
04:55This is big.
04:57How many servings is this?
05:00This is about 120 servings.
05:03This is about 120 servings.
05:05This is not a meal for two people.
05:07This is a meal for two people.
05:11This is a buffet.
05:13This is a meal for more than 100 people.
05:17This is amazing.
05:19That's why there are so many people.
05:24This is a beautiful view.
05:27This looks delicious.
05:28How much can you eat in a day?
05:30This is about 1800 yen.
05:32This is amazing.
05:34I don't understand the meaning of this.
05:36I don't think this is a meal for two people.
05:38This is a meal for more than 100 people.
05:41He is the only one who can eat a large amount of sushi.
05:47What are you thinking about when you eat sushi?
05:50I want to eat sushi as soon as possible.
05:53I want to eat sushi as soon as possible.
05:55I want to eat sushi as soon as possible.
06:01What else is there?
06:03This is done with tweezers.
06:08This is very difficult.
06:10I'm sorry.
06:11Can you show me?
06:13This is done with tweezers.
06:15This is amazing.
06:19This is a rice ball.
06:23This is made by hand from rice to seaweed.
06:26This is made by hand from rice to seaweed.
06:31Isn't this a hassle?
06:33This is a hassle.
06:35This looks fun.
06:37I think children will be happy.
06:40Children's smiles are fun.
06:43Children are happy.
06:45That's right.
06:47What is this?
06:51This is a large amount of food.
06:54This is a large amount of fish.
06:56This is a large amount of fish.
06:59This is a large amount of fish.
07:02KOUBESUMA SEA WORLD, which displays about 560 species of 19,000 animals.
07:10The amount of food used per day is more than 200 kilograms.
07:15The food that the animals eat is also on the back of the bag.
07:21The main food is frozen horse mackerel.
07:24We thaw this.
07:26It's the other way around.
07:28This is...
07:30Wait, is this right?
07:32Wait, is this right?
07:34Is this right?
07:36I want to go to the side.
07:38This is separated into seawater and fresh water.
07:43That's right.
07:44The food that is deep-fried in seawater is thawed in seawater.
07:47The food that is deep-fried in fresh water is thawed in fresh water.
07:50It's divided into two.
07:52It's even thawed.
07:55The taste is not only thawed, but also the head and fin of the fish are cut off.
08:01Is it so kind to fish?
08:04If you feed it as it is,
08:07customers will say that there is a dead fish.
08:10By saying that it is a dead fish and saying that it is a feed,
08:13customers will know that it is a feed.
08:16It's interesting.
08:18This is a good problem.
08:19Squid for sea urchin.
08:22For jellyfish, plankton and other creatures are used.
08:27It is said that the preparation of a certain creature is the most difficult.
08:32If you cut the mackerel into three pieces,
08:35peel the skin,
08:38and cut it into thin slices.
08:40It's very difficult.
08:42What kind of fish is it that you have to fry it in such a fine way?
08:49There is the world's oldest Long Nose Dan in the aquarium.
08:56This is the fish.
08:58The mouth is certainly thin.
09:01If it is a feed that fits that age,
09:04it is necessary to cut it into thin slices.
09:08Please eat it.
09:10I want to cut it with difficulty.
09:12This is the Long Nose Dan.
09:15Please stop it.
09:17No!
09:18This is unusual for a sea urchin.
09:22This is unusual for a sea urchin.
09:28This is not cut for sea urchins.
09:30This is okay for a sea urchin.
09:32This is too big for a sea urchin.
09:34This is not cut to be used by the sea urchin.
09:41Please stop it.
09:42That's not right.
09:44This is for the sea urchin.
09:47Oh, that's too bad.
09:50Is it okay if you can't eat it?
09:53For example, if I can't eat it today, I can eat it next time.
09:57But if I can't eat it, I try to increase the amount of food.
10:04By the way, the guest, Izumi Mori, has about 30 pets,
10:09and the fee is more than 500,000 yen a month.
10:13Do you sometimes buy them in aquariums?
10:16Actually, I have a 2-meter-long fish tank.
10:20It's a mackerel.
10:22Wow, that's amazing.
10:25At first, it was about this size,
10:28but as the aquarium got bigger and bigger,
10:30it got bigger and bigger.
10:32I wanted to see it swimming freely,
10:34so I increased the size of the aquarium to about 2 meters.
10:38Then, what about the biggest fish in the aquarium?
10:44By the way, what kind of food do you feed them?
10:46In the aquarium, we feed them 4 kinds of fish.
10:49This big one is mackerel.
10:53Mackerel.
10:55In addition to mackerel, we also feed them sea bass and sea bass.
10:59How much do they eat in a day?
11:02We feed 4 kinds of fish about 70 kilograms a day.
11:0670 kilograms?
11:08How many fish do you feed them?
11:10About 350 fish.
11:12350 fish?
11:15You guys are amazing.
11:18The sky is so big.
11:21What else do you feed them?
11:24We feed them ice.
11:27Now, let's ask Mr. Morizumi.
11:31There is a reason why we feed them ice in the aquarium.
11:37What is the reason?
11:40Well,
11:42since it's Tatsunari,
11:44we want to cool them down.
11:48Cool them down?
11:50What's the answer?
11:52They are mammals just like us,
11:54so we feed them ice.
11:57I see.
11:58This is a good question.
12:02What's the reason why we feed them ice in the aquarium?
12:06Since they are mammals just like us,
12:08we want to cool them down.
12:11I see.
12:13We feed them ice in the aquarium,
12:16but when they are frozen,
12:18the water comes out when they are thawed.
12:22That's why we feed them ice and jelly.
12:26I see.
12:29That's why we feed them ice and jelly.
12:35Shachi is very smart.
12:37We saw him on the set.
12:40He knows where the camera is.
12:42He knows where the camera is.
12:44He was looking at the camera,
12:45but he was saying,
12:46let's take a picture.
12:48Really?
12:49Let's take a picture.
12:50I don't like Shachi.
12:53Next,
12:55they are waiting for 3 hours in the middle of the night.
12:58It's the busiest day of the year.
13:02They came to Nankai Honsen Sakai Station at the end of the year.
13:07It's 11 p.m.
13:10What are they going to investigate?
13:11Who is it?
13:12It's Goe.
13:13I'm sure.
13:14Goe.
13:15Magical restaurant.
13:17It's cold.
13:19It's cold.
13:20He is in charge of early morning and late night shooting.
13:23Goe is in charge of early morning and late night shooting.
13:25He is very excited.
13:27Yesterday, I was on a late-night live broadcast called Gakuya News.
13:32The next day, I was on this program.
13:34The next day, I was on Oozatsu Manzai.
13:37I was on this program for 3 days.
13:39You are good at everything.
13:41You are 50 years old.
13:43They are looking for a place where they can line up around here.
13:47Tempura restaurant?
13:49It's open from 11 p.m.
13:51Tempura restaurant in the middle of the night?
13:53We opened 30 minutes ago.
13:56It's open for more than an hour.
13:58That's good.
14:00Tempura restaurant in the middle of the night in Sakai.
14:04Sakai Goichiba.
14:05There are a lot of cars here.
14:08There are a lot of cars here.
14:14There are a lot of cars here.
14:16There are a lot of cars here.
14:18Where is the front?
14:21There are a lot of cars here.
14:25There are a lot of cars here.
14:27There are a lot of cars here.
14:29There are a lot of cars here.
14:31There are more than 60 people in line at night.
14:36Tempura restaurant was founded in 1982.
14:41Now, the restaurant is open in Namba City, Umeda, and Balchika 03.
14:48There are a lot of lunch menus.
14:51The first menu of Balchika 03 is a popular menu when five types of tempura are eaten at a reasonable price.
15:01On the other hand, the main store in Sakai Goichiba is open from 11 p.m. to 9 a.m.
15:10It was held at the market at the time of opening.
15:18Tempura is very popular.
15:20There are a lot of tempura.
15:24There are a lot of tempura.
15:26There are a lot of tempura.
15:28There are a lot of tempura.
15:30There are more than 1,000 tempura.
15:35This is the main store of Daiseikyo.
15:39Actually...
15:41Today, tomorrow, and the day after tomorrow are the busiest days of the year.
15:46This is the last business day of the year.
15:50This time, I came to the busiest business day of the year.
15:58In Daikichi, there are more than 50 types of tempura, including shrimp and anago, for about 200 yen.
16:05Tempura flour is the main ingredient.
16:08This is a homemade tempura flour developed by the first generation.
16:11This is a crispy tempura flour.
16:16This goes well with the original sweet and spicy tempura.
16:27This is delicious.
16:29I can eat this easily.
16:32I can eat this in the middle of the night.
16:36Tempura flour is popular.
16:38There are 15 types of tempura.
16:40It is about 300 yen cheaper than ordering a single order.
16:46There are also other types of tempura.
16:50Chikuwa cheese and mentaiko tempura are also very popular.
16:58What is the other specialty of Daikichi?
17:05This is it.
17:07This is the one to throw away the shell.
17:09Is that okay?
17:11The shell of the clam miso soup can be thrown away on the floor.
17:17This was originally designed to make it easier for the first generation to clean up.
17:22What kind of video is this?
17:24There are many customers who are looking forward to this.
17:27This system is also used in Sakai Higashi and Nanba stores.
17:36Many of the customers who come to the main store are young people.
17:40There is a reason for this.
17:43This is like UNIVERSE.
17:45I feel like I'm in UNIVERSE.
17:48I agree.
17:50I want to go to UNIVERSE.
17:52I can go to UNIVERSE.
17:56What about the customers in Sakai?
17:59I came here as soon as I got my license in 2018.
18:02Do you come here when you get your license?
18:04The parking lot is big.
18:06I come here in the middle of the night.
18:09In addition to the fact that the store is a time zone where trains do not move,
18:14there is a parking lot in front of the store where you can park about 50 cars.
18:20Most of the customers come by car.
18:24In fact, among young people in Sakai, there is a custom of going to Daikichi when you get your license.
18:34How did it go?
18:36I went to Daikichi about five times.
18:39I turned my eyes to the store again.
18:42It's easy to use.
18:44It's very fast.
18:45You can use both hands.
18:47You can make tempura with your left hand.
18:50You can make tempura with chopsticks with your right hand.
18:52And you can put oil in it.
18:54This is a great way to play together.
18:57You can put oil in both hands.
19:01This is the busiest day of the year.
19:04The number of customers does not stop.
19:07A large number of orders come in one after another.
19:11However, all orders are made within five minutes after receiving the order.
19:18It's been less than five minutes, and it's already done.
19:22Was this an order for two women?
19:25I didn't know you could eat this much.
19:28It's been four hours since the store opened.
19:31It's three o'clock in the morning.
19:35There is still a long line outside the store.
19:39What's going on?
19:43The store is heading to the market.
19:46Let's go.
19:48What's this?
19:50It's a baby octopus.
19:53When the food is sold out, they go to the market.
19:57That's delicious.
20:00They also replenish the oil.
20:03There's a lot of oil.
20:05Do you add a lot of oil?
20:07Yes, I add a lot of oil.
20:09You add a lot of oil.
20:11There's a lot of liquid in the oil.
20:15This oil is important.
20:18The amount of oil used to remove the oil is about 50 liters a day.
20:26It's been nine hours since the store opened, and it's 8 o'clock in the morning.
20:32Then there's a new movement.
20:35There's still a long line outside the store.
20:41Excuse me.
20:43What's going on here?
20:45I'm going to bring my luggage to the store.
20:50Is this the food you were using at the store?
20:55That's right.
20:56I'm going to use both SAKAYA HIGASHI and LOSS.
21:02It's a secret that it's cheap to share food and reduce losses.
21:08The busiest business day of the year is over.
21:13More than 400 customers came to the store on this day.
21:18How many tempura did they sell?
21:21More than 3,500 more than usual.
21:26That's amazing.
21:30130 people appeared at NIPPONBASHI in Naniwaku, Osaka.
21:49It's like a battle.
21:51The store is about to close.
21:55At NIPPONBASHI in Naniwaku, Osaka.
21:59That's amazing.
22:02I found a long line of 130 people.
22:06It's a long line.
22:11It's about 10 hours before the store closes.
22:16Are you kidding me?
22:19It's still early in the morning.
22:23This is SAKIYA.
22:24After this is tempura.
22:26I want to eat tempura regularly.
22:28I want to eat tempura regularly.
22:32How many times have you eaten tempura?
22:33I can't count.
22:35I'm addicted to tempura.
22:38I came from TOKYO.
22:41I came from HOKKAIDO.
22:45What are you looking for today?
22:48I'm looking for ramen.
22:52There is a long line in front of the store.
22:56This is a ramen shop that opened in January last year.
22:59It has a long history.
23:02There are six stores in Kansai.
23:04This is a shop that attracts young people.
23:09What kind of ramen is it?
23:16This is amazing.
23:19This is a ramen shop that attracts a long line of customers.
23:24This is a ramen with garlic, cabbage, and bean sprouts.
23:28This is a ramen with thick noodles.
23:31This is a large ramen.
23:33This ramen weighs about 1 kg.
23:38Is this garlic?
23:40This is a ramen with more garlic, oil, and vegetables.
23:44He said something like a spell.
23:47This is a ramen with more garlic, oil, and vegetables.
23:51He said something.
23:52This is a ramen with more garlic, oil, and vegetables.
23:56He said something like a spell.
23:59What kind of spell is it?
24:05He said something like a spell.
24:07What did he say?
24:09This is a ramen with more garlic, oil, and vegetables.
24:16Is this a ramen with more vegetables?
24:18This is a ramen with more vegetables.
24:20When you order, you can add toppings to the ramen.
24:25You can increase the amount as you like, and it's free.
24:30This is a ramen with more garlic, oil, and vegetables.
24:34This is a ramen with more garlic, oil, and vegetables.
24:43This is a ramen called JIRO-KEI RAMEN.
24:47This is a ramen called JIRO-KEI RAMEN.
24:49This is a ramen called JIRO-KEI RAMEN.
24:52Mr. NAGANO of RAMEN 2, please explain.
24:57Please explain in 15 seconds.
25:01JIRO-KEI RAMEN is located near Mita City.
25:05JIRO-KEI RAMEN is popular all over the country.
25:08This ramen uses a powder that is not originally used for ramen.
25:12This is a large amount of ramen that you can eat.
25:17JIRO-KEI RAMEN was founded in 1968 in Mita City, Tokyo.
25:23This is a ramen called JIRO-KEI RAMEN.
25:25This is the origin of ramen.
25:27This is a thick pork bone soup.
25:29This is a topping that looks like a mountain.
25:33This is a ramen with an overwhelming volume.
25:37Customers don't just enjoy this.
25:42This is a battle.
25:45This is a battle.
25:49This is a battle.
25:51This is a battle.
25:56This is a battle.
25:59By the way, there is no share of ramen.
26:03Did you finish eating?
26:06I finished eating.
26:07Did you win the game?
26:08I won.
26:09Congratulations.
26:11You are the winner.
26:13How do you feel now?
26:15This is the best.
26:17I couldn't stop eating this ramen.
26:20You are the winner.
26:22Please give him a big hand.
26:24Please give him a big hand.
26:30He challenges ramen.
26:35Where is the ramen?
26:37The ramen has come out.
26:41I eat this.
26:47This is delicious.
26:51This has a strong taste.
26:53The noodles are chewy.
26:55This has a strong volume.
26:56This is delicious.
26:57Can I finish eating this?
27:00This is a battle.
27:02There is a tip for eating ramen.
27:05Don't stop.
27:06Don't talk.
27:07Don't drink water.
27:08If you protect this mix, you can eat it.
27:16I'm sorry, everyone.
27:18I won't talk for a while.
27:22Don't stop.
27:23Don't talk.
27:24Don't drink water.
27:26He eats ramen.
27:35I finished eating.
27:36Thank you for the meal.
27:38I won.
27:39I won.
27:41Congratulations.
27:46I was attacked at first.
27:49I thought the enemy was ramen.
27:51I was focused on ramen.
27:53The enemy was bean sprouts.
27:55I eat this.
27:57This is delicious.
28:00This is delicious.
28:02I shouldn't say this is delicious.
28:05You don't have to say it now.
28:07You don't have to say it now.
28:10This goes well with ramen.
28:13This is delicious.
28:15There are a lot of bean sprouts, so it's delicious.
28:17If you eat it in order, you will want to eat it alternately.
28:21It's good to eat vegetables.
28:24This noodle is easy to absorb soup.
28:29If you eat vegetables, the noodles will grow.
28:32In this way, the noodles will rise.
28:36You eat noodles in this way.
28:39He finished eating a normal-sized ramen.
28:43He was working hard.
28:46Toshikawa failed.
28:48He is collecting ramen.
28:50After eating a large ramen, he wants to feel satisfaction and accomplishment.
28:59He may run out of ramen at the same time.
29:03I can't help it.
29:05How is the preparation of a very popular ramen shop done?
29:10The secret of the large-sized ramen is hidden.
29:23There is a sound from the store.
29:29What are you doing?
29:31I split the bones into two.
29:35If you split it, the broth will come out from the cross section.
29:38If you don't do this, the taste won't be decided.
29:42The amount of ramen that is sold 300 times a day is amazing.
29:48To get the umami out of the bones,
29:51I use a hammer to break down 10 kg of pork.
29:57Add 10 kg of meat to the broth.
30:03Add 120 liters of water and simmer.
30:09Thick pork soup is extracted from simple ingredients.
30:14Is that all?
30:15This is my ramen.
30:17It's thick and long.
30:20The important thing is the thick noodles.
30:26If you make 300 times, it's about 45 kg at a general ramen shop.
30:31But if you look at the history, it's 100 kg more than that.
30:36Pork is 5 kg in general, but 70 kg here.
30:45Bean sprouts are 15 kg in general, but 70 kg here.
30:50I see.
30:54The amount of toppings is also important for Jiro ramen.
31:00This is garlic.
31:02I use about 5 kg of garlic per day.
31:06The garlic is added to the ramen to enhance the umami.
31:11Cut the garlic into small pieces.
31:16In addition, I prepared a popular back fat for regular customers.
31:22The preparation is over.
31:26The amount of toppings is free, but if you pay 100 yen?
31:32The amount of noodles is infinite.
31:38You can increase the amount of noodles infinitely just by adding 100 yen.
31:44However, leftovers and sharing are prohibited.
31:49How much did you order?
31:52I ordered 2,000 g.
31:54Is that a lot?
31:56This is the bowl I just ate.
31:59Did you put the noodles in this bowl?
32:00Yes.
32:01The noodles are overflowing in this bowl.
32:03Are there vegetables in this bowl?
32:04That's right.
32:05That's amazing.
32:06Did you eat all the noodles?
32:08A student from the medical school gave it to me.
32:10What did you say?
32:12Normally, the amount of noodles is 2 kg.
32:15However, the amount of noodles will increase.
32:19That's amazing.
32:21I asked the medical school to let me shoot the program.
32:27If I can't eat it all by myself, I can't release it.
32:30That's cool.
32:32If you go to the park, you may be able to eat it all.
32:35Can you eat it all by yourself?
32:36Yes.
32:39Next.
32:41He is alone.
32:42He is making DASHIMAKI.
32:47It's noon.
32:49He is near the World Heritage Site.
32:55He found a queue.
32:59He is 15 minutes away from JR Nijo Station.
33:03He is SHIBA HAN.
33:05He is looking for a customer.
33:07What did you buy today?
33:09This is DASHIMAKI.
33:10DASHIMAKI is said to be delicious.
33:12DASHIMAKI is delicious.
33:14DASHIMAKI has a strong taste.
33:16This is DASHIMAKI.
33:20It costs 450 yen.
33:22It's simple, but it's big.
33:25DASHIMAKI is beautiful.
33:29This is soft.
33:31This is juicy.
33:33This is delicious.
33:35This is very delicious.
33:39DASHIMAKI has a strong taste.
33:42DASHIMAKI has a strong taste.
33:44DASHIMAKI comes out of my mouth.
33:46This is the most delicious DASHIMAKI I've ever eaten.
33:50The customer is not only looking for DASHIMAKI.
33:55This is a lunch box.
33:57Is this a lunch box?
33:59This is a lunch box with DASHIMAKI.
34:03This is a lunch box that is sold only during lunch time.
34:08DASHIMAKI is smaller than usual.
34:11DASHIMAKI costs 600 yen.
34:15This is a shrimp fry.
34:17This is YODAREDORI.
34:19This is sold in four types every day.
34:21This is a popular menu.
34:27This is YODAREDORI.
34:29This is a large serving.
34:31This is a large serving of rice.
34:34This is a large serving of rice.
34:37In the past, the price of DASHIMAKI was 10 to 20 yen.
34:41Now it's a little different.
34:43I feel like I'm selling DASHIMAKI.
34:46If I eat DASHIMAKI, I feel like I'm going to get a lunch box.
34:50If I don't eat DASHIMAKI, I won't sell it.
34:52If I don't eat DASHIMAKI, I won't sell it.
34:58I won't ask you to sell only this.
35:02The main dish is DASHIMAKI.
35:06This is the owner, KAWAI KENICHI.
35:12He and his wife, MANAMI, run the store.
35:17DASHIMAKI is the best.
35:22The lunch box of DASHIMAKI is selling well.
35:29Thank you very much.
35:33Thank you very much.
35:36The lunch box is sold out.
35:39The lunch box was sold out in less than two hours.
35:45Is the store closed today?
35:48No, DASHIMAKI will be sold until 7 pm on weekdays.
35:54The store is open from 11 am to 7 pm.
35:59I want to go there.
36:01After the lunch box is sold out, only DASHIMAKI is sold.
36:05The main dish is DASHIMAKI.
36:09DASHIMAKI is sold out.
36:10The store is open for two and a half hours.
36:12The store is run by his wife, MANAMI.
36:16The owner, KENICHI, goes home at 1.30 pm.
36:23When do you go to work?
36:25I go to work at 9.30 am.
36:27Do you go to work at 9.30 am tomorrow?
36:29No, I go to work at 9.30 pm.
36:32What does that mean?
36:35He goes to the back of the small store where time flows slowly.
36:40He sees a shocking scene.
36:43The back of the store is interesting.
36:52Do you really go to work at this time?
36:55I go to work twice as much as usual.
36:58Do you really go to work at this time?
37:02Good morning.
37:03Good morning.
37:04Good morning.
37:05Good morning.
37:09His wife, MANAMI, who was working after closing the store, goes home at the same time as his husband goes to work.
37:18The store is open for 13 hours.
37:21What do you do first?
37:23I roll eggs.
37:25First of all, he rolls eggs.
37:28The eggs are made of quail eggs.
37:32He shakes the eggs well to make the texture smoother.
37:39He uses 140 eggs at a time, so it's a lot of work just to mix them.
37:48This is Johana Katsuo.
37:50It's like a dried bonito.
37:52You can eat it with soup or miso soup.
37:57When he mixes kelp with bonito, which has a strong scent and little bitter taste, the soup is completed.
38:06When he mixes this soup with the eggs he just rolled, the preparation is complete.
38:14All he has to do is to bake.
38:16It's easy to bake.
38:19When he bakes DASHIMAKI, he sits down and does it, but there is a reason why he keeps baking it.
38:29About 7 hours.
38:30What?
38:33He does it all by himself.
38:35The voice of a DASHIMAKI maker.
38:40It takes about 3 minutes to bake one.
38:46From 10 p.m. to 5 a.m., he keeps baking it for 7 hours.
38:53You're kidding me.
38:54It takes about 5 minutes to bake one.
38:56Is the efficiency good?
38:58It's good, but I can't do it.
39:02I think it's different from strong fire.
39:04I think he did it with a loose fire, but I did it with a strong fire.
39:08I spread it out more and more and rolled it thinly.
39:13It's amazing.
39:14Shigan's technique is to roll the eggs with a lot of DASHIMAKI in a strong fire.
39:20He can't make many at the same time.
39:31It's past midnight, the date has changed.
39:35It's been about 2 hours since he kept baking DASHIMAKI.
39:40Why did he open a DASHIMAKI store in the first place?
39:47It's my favorite food.
39:50When I first opened the bar, I was asked what I was good at.
39:55And I thought it would be a good business if I bought a specialty product.
40:02The owner, Kenichi, and his wife, Manami, got married 29 years ago.
40:09Using Manami's cooking experience, they opened an izakaya after 5 years of marriage.
40:18And he opened the store with one DASHIMAKI, which was the signature menu at that time.
40:25That's why I can make bento.
40:27It's hot.
40:36Jimro, what are you going to do with the rice today?
40:39Don't you take a break on the way?
40:41No, I don't.
40:42Don't you want to eat rice?
40:44If you leave me alone, I won't do anything.
40:47If you keep doing this, I'll kill you.
40:50He is kind.
40:57He is a good cook.
41:10140 DASHIMAKI were baked for about 7 hours.
41:18Is it done?
41:19Yes, it's done.
41:22When he finished baking, he packed all 140 DASHIMAKI one by one.
41:30He thought it would be easier when he finished packing.
41:35What are you going to do now?
41:37I'm going to finish YODAREDORI first.
41:41It's a bento.
41:43Is it a bento?
41:45Yes, it is.
41:48When he finished packing DASHIMAKI, he made a bento as soon as he took a break.
41:54He doesn't take time.
41:56He makes everything by hand from scratch.
42:03That's amazing.
42:04It's non-stop.
42:05I have a lot of things to do, but I don't want to stop.
42:09If I take my time, I can do everything.
42:12If I take a break.
42:15When he finished packing, he had breakfast.
42:18He wrote it down so that he could resume work immediately.
42:26It's been more than 12 hours since I started.
42:30It's open in 21 hours.
42:32How is the preparation going?
42:34It's almost done.
42:35It's early today.
42:37I'm going to write down the menu.
42:40It's difficult.
42:42Four kinds of side dishes were prepared on this day.
42:48Will it be easier if you reduce the number of items?
42:50It will be easier.
42:53But I can't reduce it.
42:55I don't know if the number of customers will decrease because I reduced it.
42:58But I think it's important to be able to choose from the customers.
43:02There are things I like and things I don't like.
43:06His wife, MANAMI, also went to work.
43:08It's time for the store to open.
43:14On this day, many customers came to the store.
43:22I'm sorry to keep you waiting.
43:23Thank you very much.
43:29I'm sorry to keep you waiting.
43:30Please be careful.
43:32I'm glad to hear that.
43:34Dashi-maki and lunch boxes with 140 items were sold out in no time.
43:41And 16 hours after work.
43:44Kenichi Tenshu's day's work is over.
43:49Why do you work for such a long time?
43:52It's fun.
43:53I'm enjoying my life now.
43:58It's the most fun I've ever had in my life.
44:01If I work like this, I don't have to worry about what I'm going to eat tomorrow.
44:07I want to keep working as long as I can.
44:10Slowly.
44:13But.
44:17Do you feel the same way?
44:20I'm sorry.
44:27Kenichi Tenshu of Shibahan continues to bake Dashi-maki for 7 hours.
44:30He says that now is the most fun.
44:35But.
44:36Do you feel the same way?
44:38If I win the lottery, I will quit the next store.
44:43If she wins the lottery, she will go to Harusakai.
44:49I'll ask you later.
44:52Thank you for your hard work.
44:54He's been smiling all the time.
45:00It's amazing.
45:03You do this every day, right?
45:04I do this every day.
45:06You don't have a loud voice.
45:09If you compare it to me.
45:11The next store is.
45:14Chiyukabaru Sawada opened in Kitte, Osaka last summer.
45:21The popular menu is risotto fried rice with abalone.
45:27This time, Chef Sawada will show you the recipe.
45:32He will reproduce the taste of the store with easy-to-eat ingredients.
45:37First, I will make a simple egg fried rice.
45:44Add salad oil and stir-fry the eggs.
45:48Do you cook the rice well?
45:50Yes, I cook the rice well.
45:51Many people add rice right away.
45:54I like the smell of rice when I cook the rice well.
45:59When the rice is cooked like this.
46:01Next is rice.
46:05This is fried rice.
46:07This is warm rice.
46:09This is warm rice.
46:11This is risotto fried rice.
46:13This is risotto fried rice.
46:15When the simple egg fried rice is ready, take it out once.
46:20You don't season it now, do you?
46:23I season it later.
46:25I don't need to season it here.
46:28If you add the soup you are going to make to this fried rice, it becomes fried rice risotto.
46:34I use abalone at the store.
46:36Abalone is not easily processed at home.
46:40Instead of abalone, I use this.
46:45This is a clam.
46:48This clam is relatively cheap.
46:51If you go to the supermarket, you will definitely find it.
46:54I use this to make it in the same way.
46:56I will chop the abalone.
47:00By chopping the abalone liver at the store, the flavor and umami will be easier to come out.
47:07By chopping the clams, it will have a shop-like finish.
47:13After stir-frying the eringi, asparagus, and seafood mix, add the chopped clams.
47:21That's a lot of ingredients.
47:24By stir-frying it, it will have a stronger scent.
47:28If you add sake, which is a clam soup with a lot of umami,
47:35Add Chinese soup.
47:38Add water-soluble potato starch to make it thick.
47:44It looks like a fried rice with anko.
47:46That's right.
47:48I put the fried rice here.
47:51You put it here.
47:55This is risotto.
47:58This is very delicious.
48:00I'm looking forward to it.
48:01It's done.
48:03This time, I don't use abalone as an ingredient.
48:06I add something to make it closer to the taste of the store.
48:10It's not just clams.
48:12What do you think it is?
48:14It's white wine.
48:16What is the correct answer?
48:18This is the correct answer.
48:22I see.
48:24This is the correct answer.
48:28Sawada style seafood fried rice risotto.
48:32What is the secret ingredient that makes it closer to the taste of the store?
48:35This is it.
48:37This is seaweed tsukudani.
48:42Why does seaweed tsukudani make it closer to the taste of abalone?
48:47The abalone itself has the same flavor as seaweed.
48:54Seaweed itself is delicious.
48:56It's delicious if you eat it with rice.
48:58I think it's delicious, so it's more delicious.
49:02All you have to do is serve it on a plate.
49:05Sawada style seafood fried rice risotto is complete.
49:08Thank you very much.
49:12Let's eat.
49:19This is risotto.
49:22This is delicious.
49:24This is like abalone.
49:27This is a luxurious taste.
49:29This has a lot of umami.
49:31If you boil it too much, it will become soft.
49:33The texture of the rice remains.
49:35The good points of fried rice and risotto are combined.
49:40It has a variety of flavors and is very delicious.
49:43I think Morita is the only one who thinks this.
49:45This is completely different from abalone.
49:47This is the abalone I always eat.
49:49Next time.
49:50Only in Kansai.
49:52A thorough investigation of the mystery of the classic dish.
49:55What do you call this?
49:57Juri.
50:09What is this?