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00:00酒場という聖地へ。酒を求め、魚を求めさまよう。女、酒場放浪記。
00:30I think this is one of the most lively places in Shitomachi.
00:38I don't remember when I last came here, but I think it was about 15 years ago.
00:49So I'm going to take a walk in Kitasenju, which I haven't been to in a while.
00:55Let's go!
01:03Kitasenju is a terminal station where JR trains and other five-way lines run.
01:10Since the Edo period, Kitasenju has been developed as a residential area of Nikko Kaido, and there are several shopping streets overflowing with Shitomachi.
01:18The atmosphere of the shopping street is amazing.
01:23I guess this is a shop that has been around for a long time.
01:29It's beautiful inside.
01:32Hello.
01:35It's nice.
01:39This is a Tsukudani shop, right?
01:44There are so many kinds of Tsukudani.
01:47There are about 40 to 50 kinds.
01:50There are so many?
01:53The Tsukudani shop has been in operation for 6 years.
01:58It was founded by the first generation independent from the Kawazakana-donya, and is now the fourth and fifth generation.
02:06Tsukudani has a variety of tastes from traditional to modern.
02:13What is Moroko?
02:17Moroko is a fish called Moroko.
02:20It's a small fish called Suzume-yaki.
02:23I can't get a small one right now, so I don't have it.
02:26Originally, they were selling small fish.
02:31It was said to be a specialty of Senju.
02:35What is your favorite Tsukudani?
02:37Unagi Tsukudani.
02:39Unagi Tsukudani?
02:41Yes.
02:42Unagi is very expensive now, so it's hard to find, right?
02:47The fourth generation is making it so that it's not too sweet, not too thick, and not too burnt.
02:55Do you want to try it?
02:59Can I?
03:01I haven't tried it yet.
03:03Is it special?
03:04Yes.
03:05It's a happy way to eat it with rice.
03:09Wow, it's amazing.
03:11Thank you for it.
03:17It's delicious.
03:19I was imagining a grilled eel in Tsukudani,
03:26but the taste of ginger really accentuates it.
03:29I can probably finish a bowl of tea with this one piece.
03:33It is also recommended to change the taste with tea.
03:39Thank you very much.
03:46It's really good.
03:49We met a long-loved flavor at the shopping district of Kita Senju.
03:59Every shopping district is so busy.
04:05This is a restaurant of Okinawa cuisine.
04:11Sardine cuisine?
04:15Is there a restaurant of Okinawa cuisine that serves sardine cuisine?
04:20It's open.
04:22Let's go.
04:23Hello.
04:25Good evening.
04:27May I come in?
04:29I'm sorry to bother you.
04:34It's warm.
04:35The sign says sardine cuisine,
04:38but there is a mysterious bar with Okinawa cuisine.
04:44The owner is a Japanese chef and the owner is a drinker.
04:48The couple has been running this restaurant for 28 years.
04:53What would you like to drink?
04:55Do you have raw Orion?
04:57Yes, we do.
04:58Let's start with Okinawa Orion.
05:03Cheers.
05:04Thank you for it.
05:15It's easy to drink. It's delicious.
05:18It looks like Okinawa.
05:22It's the capital of Okinawa.
05:24Is that why it's called Miyako Soba?
05:26Yes, it is.
05:29I'm from Tokyo.
05:31Did you start with sardine cuisine when you came to Okinawa?
05:34Yes, I started with sardine cuisine.
05:38But after two years, I couldn't make sardines at all.
05:42So I learned from my mother and started Miyako cuisine.
05:47He is making a salad with Okinawa traditional vegetables, Nigana.
05:51Nigana?
05:53Nigana grows on the beach of Okinawa.
05:58It grows between the rocks.
06:02I'm going to try Nigana for the first time.
06:13It's not bitter at all.
06:16I think it's because of the bitterness.
06:19It's delicious.
06:22This couple has been married for 30 years.
06:28We've been together for about three months.
06:31When I first met him, I thought I was going to marry him.
06:37He's not Seiko Matsuda.
06:39He's from BBB.
06:41You two were meant to meet.
06:43I can feel how much you love each other.
06:47Is that so? It's creepy.
06:49Why?
06:51I'm embarrassed.
06:52Sashimi is the best.
06:54It's greasy and delicious.
06:57He chose delicious sardines from Adachi Market.
07:01He's from Miyagi Prefecture.
07:03It's small, but it's greasy.
07:07Thank you very much.
07:11It's beautiful.
07:13This is soy sauce with ponzu.
07:15Sardines are usually eaten with ginger,
07:18but we've been eating them with wasabi for 28 years.
07:22This is wasabi.
07:24Thank you for it.
07:27I see.
07:28It's soy sauce with ponzu.
07:31Thank you for it.
07:35It's delicious.
07:38It's very refreshing.
07:40I can taste the umami of the fat.
07:44I think soy sauce with ponzu with wasabi is the best.
07:50We're out of drinks.
07:52This is Ryukyu Ocho Awamori.
07:55Awamori.
07:56This is 30 degrees.
07:57This is 25 degrees.
07:58This is Shinkansawari.
07:59Shinkansawari.
08:02Ryukyu Awamori has been around for three years.
08:05Ryukyu Awamori has been around for three years.
08:07This is Shinkansawari's fresh juice.
08:11This is Shinkansawari.
08:13Thank you very much.
08:15Ryukyu Awamori.
08:17It's beautiful.
08:27It's refreshing and delicious.
08:29There are five kinds of champuru.
08:31Yes, there are five kinds.
08:32Mimigawa champuru.
08:34They fry tofu and vegetables with smoked mimigawa.
08:39It's a fragrant champuru with a master's cooking sense.
08:44It looks delicious.
08:46It smells good.
08:48I need mimigawa.
08:59It's delicious.
09:05It's delicious.
09:07It's the best.
09:09Does champuru mean fried food?
09:12It's called irichi if you make it with one kind.
09:15Champuru is a mixture of tofu and meat.
09:19That's why it's called champuru.
09:20I see.
09:22What is shirishiri?
09:23Shirishiri is shirishiri.
09:25Maybe it's because it sounds like shirishiri.
09:27I don't know.
09:28There are many things like that in Okinawa.
09:30Karakara sounds like karakara.
09:32Karakara?
09:33What is karakara?
09:34It's a kind of container.
09:36It's called karakara.
09:39In the old days, there was a bead in it.
09:42When it became karakara, it sounded like karakara.
09:45I don't know if it's true or not.
09:48What shall we drink next?
09:51Shall we drink rock?
09:52Yes, let's drink rock.
09:55Ryukyu Ocho's five-year-old wine is Awamori made with Kuramoto's unique blend.
10:03It's good.
10:08It's good.
10:09Right?
10:11You're suddenly making me cry.
10:14It's good, isn't it?
10:15It's good.
10:16It's good.
10:18It's different from Awamori which is strong in flavor.
10:22It's mild.
10:23It's mild.
10:24It's good.
10:25It's a dish number.
10:26A dish number?
10:27Yes.
10:28It's a dish that only we have.
10:32Put the cold sardines in a plate with sweet vinegar sauce and eat it with warm Nanban pickles and leeks.
10:46It's a dish number.
10:50The sauce is sweet, so put leeks in the sauce.
10:55It smells so good.
10:58It's good.
11:03It's good.
11:08It's shockingly good.
11:14When I started cooking sardines, I wanted to make money, so I got a special license.
11:25He's a catcher.
11:26He's my son.
11:27Did you get a special license?
11:29Yes, I did.
11:30That's great.
11:31He got a special license.
11:34I've never seen this before.
11:37However, he gave up his license eight years ago because it costs a lot of money.
11:45I used to show it to my son.
11:49But I don't have it now, so I hid it in my son's photo.
11:55It's a nice view, isn't it?
11:56By the way, his son is a high school teacher and a coach at a baseball club.
12:04A couple's personality, delicious sake, and food.
12:08This restaurant is always full.
12:11I can see why.
12:19It's amazing.
12:21There was Miyako in Kitasenju.
12:23It was a shockingly delicious top-class sardine rice bowl.
12:29I hope you all try it.
12:32It was the most delicious and happiest night of my life.
12:37I'm going to think about it and go back home.
12:41See you again.
12:46Sardines, Champuru, Hamaru Sardine Rice Bowl.
12:50It was the best.
12:53I'm happy to be satisfied.