オー！マイゴッド！私だけの神様、教えます 2025年2月15日 世界一の靴磨き職人直伝!自宅で簡単!ムートンandスエードブーツの汚れを落とす神技を大公開
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00We really should do this.
00:03I think it's already a tradition in the show,
00:06but when you do a docchi-harounso,
00:08it's almost always different.
00:10Do you split the natto in small pieces or big pieces?
00:12I split it in small pieces.
00:13I prefer to bite the big piece.
00:15When you went on a trip in winter, Hiromi, what did you do?
00:18I went to the south.
00:19I went to the north.
00:20Yes, I went to the north.
00:21And you fried the potatoes?
00:22They're thin.
00:23They're thick.
00:26It's completely different!
00:27Today's theme is home-made curry and spicy curry.
00:33If you could only eat one, which would it be?
00:37It's difficult.
00:39I would say this is home-made curry.
00:42It's like a bowl of curry.
00:44It's spicy.
00:46I like spicy curry.
00:48There are people who make curry from spices.
00:53I have a friend named Fujin Fumiya.
00:56He's a cook.
00:58He makes a lot of spices.
01:01I still can't say I prefer curry.
01:06This time, we will introduce the best home-made curry
01:09that Sakana has been using for more than 20 years.
01:12Put the sauce on.
01:14I see.
01:15Put the sauce on.
01:16Wow.
01:17This is amazing.
01:19This is amazing.
01:21The world's best shoe polish artist
01:24will show us how to remove the dirt from MUTON and suede boots.
01:30You can remove the dirt like this.
01:34You can remove it.
01:36It's totally different.
01:38It's totally different.
01:40KOTARO HIROMIKI's Oh My Girl.
01:43We will teach you.
01:47In February, there are a lot of seasonal seafood such as crab, yellowtail, and anglerfish.
01:52This time, Sakana will teach us how to remove the dirt from fish.
01:59Who will be his assistant?
02:02I will be a sushi chef this year.
02:05I keep saying this.
02:06HIROMI is aiming to be a sushi chef.
02:09They came to KAKUJO FISHING.
02:12I want to go here.
02:13There are 23 shops in KAKUJO FISHING.
02:16This is a selection chain that promotes the sales of the best fish in Japan.
02:20The first ingredient is the king of the taste of winter, crab.
02:27Crab is good.
02:29Crab is good.
02:30This is a Venezuelan crab.
02:32This is a Swahili crab.
02:34They are very similar.
02:36They are very similar.
02:38Swahili crabs live in deep seas.
02:41Swahili crabs live in deep seas.
02:44Swahili crabs are red on the outside, but white on the inside.
02:49It's white.
02:51Swahili crabs are sweeter.
02:56Swahili crabs are cheaper than Swahili crabs.
03:04Swahili crabs are full of flesh.
03:09Swahili crabs are recommended if you like crab miso.
03:13ECHIZEN is a brand of crab that only has the name of vinegar.
03:20ECHIZEN is the highest quality of Swahili crabs.
03:23ECHIZEN is a high-quality ingredient that costs 30,000 yen.
03:27This is a fish quiz.
03:32When you boil a crab, you often tie it like this.
03:37Why do you do this?
03:40It's to make the crab shape look good.
03:43I think that's right.
03:45When a crab is in danger, it drops its hands and feet.
03:51So you have to be careful not to drop it.
03:55You have to be careful not to drop it.
03:57You have to be careful not to drop it.
03:59You have to be careful not to drop it.
04:02You have to be careful not to drop it.
04:04You have to be careful not to drop it.
04:06That's amazing.
04:08By the way, this is a shrimp.
04:12This is a black tiger shrimp.
04:15If you boil, grill, and steam this shrimp, it will turn red.
04:19This red color is...
04:21Hello.
04:23This is HINOMI.
04:25Nice to meet you.
04:27I love fish.
04:29I got a lot of fish from AMEMOTO.
04:32I got a lot of fish from AMEMOTO.
04:34I got a lot of fish from AMEMOTO.
04:36I got a lot of fish from AMEMOTO.
04:38I got a lot of fish from AMEMOTO.
04:40I got a lot of fish from AMEMOTO.
04:42I got a lot of fish from AMEMOTO.
04:43But nothing happened.
04:46This red color is called astaxanthin.
04:50This is the source of crab, shrimp, sea bream, and salmon.
04:54When we eat seafood with red color,
04:57our skin becomes very beautiful.
05:01In addition, it is also good for injury.
05:03It also has an anti-aging effect due to the antioxidant effect.
05:08Then bring it to me.
05:12Hello.
05:14This is shining.
05:16Next is HOKKE, which is popular for grilled fish.
05:19This is HOKKE.
05:21HOKKE is delicious.
05:23Is HOKKE HOKKEEDO?
05:25HOKKEEDO.
05:27I didn't know HOKKEEDO was alive.
05:29This is rare.
05:31The freshness of HOKKEEDO disappears quickly.
05:33This is because HOKKEEDO has a lot of fat.
05:36If HOKKEEDO has a lot of fat, it is easy to get hurt.
05:40This is the state of HOKKEEDO.
05:42This is the state of HOKKEEDO.
05:43This is called KANTO SEBIRAKI and KANSAI HARABIRAKI.
05:46The reason why KANTO SEBIRAKI is called SEBIRAKI.
05:49This is because KANTO SEBIRAKI doesn't like seppuku.
05:53KANSAI HARABIRAKI means to split the belly and release it.
05:59This is amazing.
06:01This is a two-layer gloss.
06:04This is a very fresh evidence.
06:06All fish have salivary glands on the surface of their bodies.
06:10This is so fresh that it is transparent.
06:13Is this the fish itself?
06:15That's right.
06:16Another eye-catching point is the eyes.
06:20Especially fresh fish have bulging eyes.
06:25If you fall, your eyes will be bulging.
06:27Your eyes will shine.
06:31In addition, the gills are vivid in color.
06:34It is also important that there is tension and elasticity in the stomach.
06:38Next is the shellfish.
06:42HONBINOSUGAI and HAMAGURI are good.
06:46Do you like HONBINOSUGAI?
06:48I didn't like HONBINOSUGAI in the past.
06:50HONBINOSUGAI is from SHIBAKEN.
06:54HONBINOSUGAI is located in North America.
06:58The name is different.
07:01HONBINOSUGAI is a specialty of SHIBAKEN.
07:05It was first discovered in TOKYO Bay about 20 years ago.
07:09It is said that it was brought mixed with the ballast water of the ship from North America.
07:15HONBINOSUGAI has a long name.
07:18HONBINOSUGAI is beautiful.
07:22HONBINOSUGAI is a very good name.
07:25HONBINOSUGAI means Venus, the goddess of love and beauty.
07:29HONBINOSUGAI was named after her.
07:33If you look closely at this famous painting, you can see that Venus is on the shellfish.
07:39However, this is a scallop shellfish.
07:44I give KOTARO a scallop shellfish quiz.
07:48This is called a shellfish.
07:50This is a black dot.
07:53What is this dot?
08:00What is this?
08:03This is an eye.
08:06This is an eye.
08:08HIROMITO is correct.
08:10This is an eye.
08:13This is a light.
08:18This is a light that detects the presence of people.
08:21This is a light that detects the presence of people.
08:24Thank you very much.
08:26This is a shellfish with a closed mouth.
08:30This is a shellfish with a closed mouth.
08:33I'm opening this shellfish.
08:35I closed this shellfish.
08:38In the case of shellfish with a shell, it is fresh to close the shell when you touch it.
08:44It is said that the season of scallops is twice a year.
08:47It is from May to August when the adductor muscles grow large.
08:51It is now the season when you can taste eggs and soft roe.
08:54It is from December to March.
08:56Please try it.
08:59The last is an octopus that is said to be eaten by about two-thirds of the world's population.
09:06This is an octopus.
09:09Octopus is said to be a great fortune.
09:14Octopus is said to be a great fortune.
09:16Octopus is said to be a great fortune.
09:21If you want to boil raw octopus at home, you can use a tea leaf.
09:30If you boil octopus at home, you can use a tea leaf.
09:33Octopus is said to be a great fortune.
09:40This is an octopus quiz.
09:43There is an octopus here.
09:47If you look at it, you can distinguish it in an instant.
09:53Who is it?
09:56This is KOTARO.
09:59What is the size of the suction cup?
10:03What is it?
10:06What is the size of the suction cup?
10:11I was surprised because I thought it was a fish.
10:16What is the difference?
10:18This is a big suction cup.
10:20This is a small suction cup.
10:23This is a big suction cup.
10:26That's right.
10:28That's right.
10:30The suction cup has a mouth in the center.
10:34This is the 14th suction cup.
10:37This is the 14th suction cup.
10:42This is a big suction cup.
10:47There is such a big suction cup.
10:51By the way, what is the difference between male and female?
10:56Actually, there is a difference in taste and texture.
11:00What is it?
11:02Hello.
11:03Hello.
11:05I'm glad to meet you.
11:06Hello.
11:07Mom, this big one is male.
11:10Yes, male.
11:11Male and female are very different.
11:13The soft one is female.
11:15The one with a little meat is male.
11:18The soft and easy-to-eat one is female.
11:21The one with a little meat is male.
11:23No, no, no.
11:24Both are delicious.
11:28Thank you for your purchase.
11:30The one with a little meat is male.
11:31You should take care of yourself.
11:32I'm doing my best.
11:35Which one is the best?
11:36This one.
11:38What is god to Sakana-kun?
11:42Sakana-kun is really amazing.
11:44What is god to Sakana-kun?
11:46He is the god who has been visiting my restaurant for 20 years.
11:50God?
11:51He is a passionate cook.
11:55I worship him.
11:57Does he cook fish well?
12:00Yes, he does.
12:01His Thai rice is very delicious.
12:04Thai rice?
12:05Yes, Thai rice.
12:06His seasoning is also excellent.
12:09His Thai rice.
12:11What is god to Sakana-kun?
12:13He is the god who has been visiting my restaurant for 20 years.
12:17He will guide Sakana-kun to the restaurant.
12:21The restaurant is 5 minutes' walk from Gotanda station.
12:24Gotanda fish rice restaurant.
12:27Thank you for coming.
12:30I'm the owner of Gotanda fish rice restaurant.
12:33This is the owner of the restaurant.
12:36His name is Hajime Kondo.
12:38I heard that Sakana-kun is a god.
12:40No, I'm not a god.
12:43How long have you known each other?
12:4522 years.
12:46At first, I was Sakana-kun's boss.
12:49My boss has been visiting your restaurant for a long time.
12:54He took me to your restaurant.
12:57You haven't changed at all.
12:59No, I'm still the same.
13:02They met in 2002.
13:04They have been working together since they were in another store.
13:08Sakana-kun, who moved to Gotanda, continues to visit the restaurant.
13:13Sakana-kun's favorite restaurant, Gotanda Gen,
13:16is a Japanese restaurant where you can enjoy seasonal fish dishes.
13:20He became a chef at the age of 15.
13:22He trained at a sushi restaurant and a Japanese restaurant.
13:25The restaurant is busy with a large number of customers
13:28because of his particular taste.
13:32The menu changes every day depending on the number of customers.
13:35For lunch today, they serve not only fish,
13:38but also deer meat and chicken curry.
13:43The price is 700 yen.
13:46It's cheap.
13:47One bento is 700 yen including miso soup.
13:50It's cheap.
13:51I come here every day.
13:52You come here every day?
13:53It's really delicious.
13:54I think this restaurant is the most delicious restaurant.
13:58I've been here for a long time.
13:59It's really delicious.
14:01I'm grateful that it's cheap,
14:03but I think it's better to increase the price by 10% or 20%.
14:08It's more than 700 yen for lunch, so I'll think about it again.
14:12I like to go to hidden famous restaurants.
14:16And I met Mr. Gen.
14:18I come here once or twice a week.
14:20That's a lot.
14:22And the most popular menu is...
14:25It's definitely a Thai meal.
14:27Thai meal?
14:28It's a Thai meal, so you should definitely eat it.
14:30It's really delicious.
14:31I think everyone orders it when they come here.
14:33If it's left over, I always make it a souvenir and take it home.
14:37But even if I want to eat it the next day,
14:39I'll eat it again when I get home.
14:41In the end.
14:42This is the Thai meal that Sakana-kun was also praising.
14:46Thank you very much.
14:48Wow.
14:49Finally.
14:51Wow.
14:52It's amazing.
14:53It's a Thai meal that God made for me.
14:57The secret to the deliciousness of Thai food is that the head of the king of fish, the sea bream, is used.
15:03The seasoning is simple.
15:05Just add salt, sugar, and soy sauce to the soup made from kelp.
15:10The head of the sea bream is on top of it, and half of the pot is filled.
15:15A lot of soup comes out of the head.
15:17It brings out the deliciousness of Thai food.
15:20When it's cooked, it's done by loosening the sea bream.
15:24What is the taste that Sakana-kun is praising?
15:28I'll eat it.
15:38I was surprised when I went to a place I didn't know.
15:41The delicacy of the sea bream is so delicate that it can't be underestimated.
15:44The seasoning is also very elegant.
15:46The texture of the sea bream is also soft and firm.
15:51It's really good.
15:53Which rice do you use?
15:55This is Aizu rice from Fukushima.
15:58Is this Aizu rice?
16:00That's right.
16:01It's good Aizu rice.
16:04Please send me Aizu rice.
16:08How much is it?
16:10It's 1,200 yen.
16:12It's like a real price.
16:14That's right.
16:15It's free of charge.
16:17You don't have to pay for it.
16:19As expected of Mr. Gen.
16:20The reason why I chose sea bream rice as my specialty is because I made it with Sakana-kun.
16:26That's why I chose it as my specialty.
16:28I asked Sakana-kun to make me sea bream rice.
16:31After Sakana-kun ate it, it became my specialty.
16:34That's why I chose Sakana-kun as my specialty.
16:37That's Mr. Gen's skill.
16:39Sakana-kun is here.
16:41Actually, I went fishing this morning.
16:45I brought Aikyo-chan, which I caught this morning.
16:48Do you want it?
16:49I'm sorry.
16:50How do you do it?
16:52The reason why Mr. Gen cooks quickly even if he brings fish in this way is because he is a god.
16:59However, the fish that Sakana-kun brings in seems to have a strong habit.
17:04Have you ever handled that fish?
17:06No, I haven't.
17:07It's increasing a lot in Tokyo Bay right now.
17:10It's increasing a lot, but it's a pity that it's not edible.
17:14One of the reasons why Aikyo-chan is not edible is the spines of the fins that are poisonous.
17:20In addition to hurting the fish caught by the spikes, it also has a unique smell and is difficult to handle.
17:27In addition,
17:28Aikyo-chan eats a lot of seaweed, so it is said that it is one of the causes of sea urchins.
17:34Even if Aikyo-chan goes into the net or goes fishing,
17:38Aikyo-chan should not return it to the sea.
17:40Aikyo-chan has to bring it back.
17:42So, what is being done now is to process it and use it as a bait for farmed fish.
17:48Or extract the oil from these fish and take out the DHA and EPA of the cosmetics.
17:56So, it is effective, but it is not edible at all.
18:02So, I asked Gen to cook Aikyo-chan.
18:07When Gen uses Aikyo-chan in his cooking,
18:10if he thinks it's delicious,
18:13he will bring hundreds of fish into the net and bring them all together.
18:21What kind of dish will Gen return such pure and cruel recklessness?
18:27While the fish is watching, they start cooking.
18:32After carefully removing the fins and thorns,
18:35Aikyo-chan is processed with skilled hands.
18:39Aikyo-chan is a fish,
18:42but in order to eat a lot of seaweed and keep it cool,
18:45it wears a lot of oil as if it were wearing a heat-resistant garment.
18:48I see.
18:49Aikyo-chan is like a grunt when it gets oily.
18:52I see.
18:53What about the skin?
18:54I always pull it off.
18:57Can I pull it off?
18:59Gen cooks fish that he has never eaten or processed with only the information from the fish.
19:06On the other hand, the fish, which has nothing to do with just watching,
19:10has a strange switch.
19:13I have to eat the insides of this fish.
19:17Banpo-chan's intestines are super delicious.
19:21I'm on good terms with Nakagai-nii-sama.
19:25Kanpachi, Kanpachi.
19:27I've been in Class B for three years.
19:29I'm Kanpachi-sensei.
19:30No, I'm Kenpachi-sensei.
19:31Taichan is very happy.
19:33Yes.
19:34I'm so sad.
19:35The god's cooking doesn't go as planned.
19:4020 minutes later,
19:41Gen-san's favorite Aigo-ryouri has arrived.
19:46Wow, this is beautiful.
19:48It's like a grilled sashimi.
19:49That's right.
19:50At the cooking stage, he left the skin that he said would be pulled off.
19:55Aigo-ryouri is grilled with salt.
19:59How does it taste?
20:02Let's eat.
20:06Is it okay?
20:07Wow, what is this deliciousness?
20:11It's very soft.
20:13I don't know if it's delicious or not.
20:15This reaction.
20:16Aigo-ryouri's milk doubles.
20:18Gen-san, you have to eat it.
20:24Gyo Gyo.
20:25Gyo Gyo.
20:26Gyo Gyo was taken.
20:27It's delicious.
20:28It's delicious, isn't it?
20:29The skin is delicious.
20:31It would be a waste if the skin was pulled off.
20:35I thought it would be good to grill it with the feeling of touching the skin.
20:39You said you were eating seafood.
20:42I also talked about grunts.
20:45Grunts are often grilled.
20:48He got a hint from the casual conversation and changed the way of cooking.
20:52This is a skill that only God can do.
20:55What's next?
20:57Thank you very much.
20:59Wow, it's beautiful.
21:00Aigo-ryouri with boiled fish.
21:03Boil kelp broth with sugar and soy sauce.
21:06When it's boiled, put the cut Aigo in it.
21:11It looks delicious.
21:12Cover it with aluminum foil to prevent it from falling apart.
21:16Boil it for about 10 minutes.
21:18Pour the sauce over it and boil it.
21:22Boiled Aigo is complete.
21:25I eat it.
21:27Boil it quickly.
21:28The fish is not soaked in the sauce.
21:31So I put the sauce on it.
21:32I understand.
21:33I put the sauce on it.
21:35This is amazing.
21:37This is amazing.
21:38The staff was surprised by the shocking scene.
21:42This is the first time I've seen this.
21:44This is not the size of a head.
21:47This is the size of a head.
21:50This is very delicious.
21:52The texture of the fish is soft.
21:55This is very delicious.
21:57This is amazing.
21:58I'm a little scared of fish.
22:01I agree.
22:03The fish head is gone.
22:06Did you eat the fish head of KANPACHI?
22:09Yes, I ate it.
22:12This bone is hard.
22:15Do you eat this bone?
22:17I would have eaten it if I didn't have it.
22:20Do you grill it?
22:22Do you eat it?
22:24The staff grilled the fish head of KANPACHI.
22:28The staff grilled the fish head of KANPACHI.
22:34The staff grilled the fish head of KANPACHI.
22:41This looks delicious.
22:44ITADAKIMASU.
22:48This is hot.
22:58This is very delicious.
23:05This melts in my mouth.
23:07This is very delicious.
23:09This melts in my mouth.
23:12This melts in my mouth.
23:14He eats the fish head of KANPACHI silently.
23:21He eats the fish head of KANPACHI silently.
23:26I've never seen him eat so silently.
23:35He eats the fish head of KANPACHI silently.
23:39He eats the fish head of KANPACHI silently.
23:46He ate the fish head of KANPACHI silently.
23:48He ate the fish head of KANPACHI silently.
23:51He ate the fish head of KANPACHI silently.
23:54Should we imitate him?
23:56I think you should imitate him.
24:07I look forward to working with you.
24:09You are amazing.
24:13You ate the fish head of KANPACHI silently.
24:18You are amazing.
24:20They eat the fish head of KANPACHI silently.
24:24You eat the fish head of KANPACHI silently.
24:27The fish head of KANPACHI silently is delicious.
24:30This takes a lot of time.
24:32This takes a lot of time.
24:33Everyone asked me to eat this.
24:35This has a good scent.
24:37ITADAKIMASU.
24:43This is delicious.
24:45This is very delicious.
24:47This is completely different.
24:49Each grain of rice is different.
24:51This is different.
24:53This has a different taste.
24:57This has a different taste.
25:01This is not 1200 yen.
25:03This is not 1200 yen.
25:04I bought this for 2000 yen.
25:07This is the fish I ate earlier.
25:10Is this a fish?
25:11I brought this fish to you.
25:15Don't you give up?
25:16Don't you give up?
25:19I don't give up.
25:21You are amazing.
25:23You received a lot of love letters.
25:26I received a lot of love letters.
25:31You like fish.
25:33I like fish.
25:34I like fish.
25:35I like fish.
25:36I like fish.
25:38You are too fast.
25:41You said you liked fish.
25:43You said you liked fish.
25:44You said you liked fish for the first time.
25:47I don't like fish.
25:49You are a different person.
25:52Excuse me.
25:53I'm a Japanese TV personality.
25:57Can I talk to you for a moment?
25:58Can I talk to you for a moment?
25:59You look different from other people.
26:04What do you usually do?
26:05I'm a shoe polishing craftsman.
26:08Are you a shoe polishing craftsman?
26:10I'm also a shoe polishing board of the previous president.
26:15Are you the president?
26:16That's right.
26:17You are a shoe polishing board of the president.
26:19What are you doing in Daiganyama?
26:21I'm here to fight for the Japanese championship of shoe polishing.
26:25I'm nervous because I'm waiting for the result.
26:27Are you waiting for the result?
26:28That's right.
26:30Who is the god of shoe polishing?
26:35He is Mr. Yuya Hasegawa of a shoe polishing shop in Aoyama called Brift Ash.
26:42He is my master.
26:44There is a world championship of shoe polishing.
26:47It is held every year in London, England.
26:50He is the first champion of the world championship.
26:55He is good at polishing shoes.
26:58He is good at balancing shoes.
27:02He is also good at manipulating shoes.
27:04He can't be the best if he doesn't polish shoes beautifully.
27:08He is good at polishing shoes.
27:11I can't imitate him no matter how many times I polish shoes.
27:14He is good at polishing shoes.
27:19He is good at polishing shoes.
27:23He is also good at polishing boot shoes.
27:26He is the owner of God's hand.
27:31He recently asked God to repair the brand bag.
27:36He brushed and the color of the bag was peeled off.
27:41He applied paint that God made.
27:48It became a new bag.
27:52The next day, he met up with Mr. Hamaoka, who had heard the story, and guided him to the god's shop.
27:59This is it.
28:01Here?
28:03That's right. The master's shop is here.
28:06Brift Ash is located 8 minutes' walk from Omotesando Station.
28:12He was in a shop that looked like a bar.
28:16Wow.
28:18The world's best shoe polisher, Mr. Yuya Hasegawa, 40 years old.
28:24What kind of relationship do you have with him?
28:27He's the master of shoe polishing, and I'm his apprentice.
28:32I used to go to his shop as a customer, but I fell in love with shoe polishing.
28:38Mr. Hamaoka used to be an employee of a company that supports food manufacturers all over Japan.
28:45He started a brand as a famous developer in Japan.
28:51Four years ago, I personally visited Mr. Hasegawa's shop and was fascinated by his skill.
28:58I became a shoe polishing craftsman, even though I was an employee of a food manufacturer.
29:04I was able to do this until I was in charge of shoe polishing for President Kishida.
29:09By the way, in a foreign interview, he said that he was 6th in the Japanese shoe polishing competition.
29:16What do you think? You've changed a person's life.
29:20That's not a big deal.
29:23But I'm glad you said that.
29:26The shoes that Mr. Hasegawa has polished so far are more than 100,000 pieces.
29:33The shoes that Mr. Hasegawa has polished so far are more than 100,000 pieces.
29:38The shoes that Mr. Hasegawa has polished so far are more than 100,000 pieces.
29:45In addition, he has used his own dye to dye his shoes.
29:51He has reborn his shoes with his own dye.
29:55What is the most particular thing about Mr. Hasegawa's shop?
29:59It's a style that I started.
30:01It's a style that I started.
30:03It's a style that I started.
30:04It's called a counter style.
30:06It's a style where we wear suits and stand up and polish our shoes like bartenders make alcohol.
30:13If you order a shoe polishing chain store at a station, the total price is around 2,000 yen.
30:20But if you order from Mr. Hasegawa, it's 10,000 yen including the order amount.
30:26It's quite expensive, but why does it catch the hearts of many customers?
30:32This customer has been polishing shoes for Mr. Hasegawa for about eight years.
30:38This time, Mr. Hasegawa will polish this leather shoe.
30:42Tsuru-tan.
30:44I'm here to buy something to drink.
30:46What do you want?
30:48Do you want jasmine?
30:50This fine hospitality is also godly.
30:55When polishing leather shoes, there are three steps.
30:581. Remove dirt.
31:002. Nutrition supplementation.
31:013. Glossy.
31:04First, remove the dirt from the surface with a horsehair brush.
31:10Leather care is similar to skin care, but it's still washing your face.
31:16First, make your shoes bare.
31:20Next, remove the old wax from the shoe with a special cleaner.
31:26He is particular about counter-style.
31:30When polishing shoes, I make sure the customer can see what I'm touching.
31:35I don't do things like this.
31:37I think it's unpleasant to look at.
31:39I always polish the shoes facing the front.
31:43Shoes are supported by the person's feet.
31:48I like to listen to the person's recent reports while polishing shoes.
31:54The second step is nutrition supplementation.
31:58In general, nutrition is applied with cloth.
32:01Mr. Hasegawa is particular about this.
32:04I remove the cream with my bare hands.
32:07I apply it to the leather while warming it with my bare hands.
32:12When the leather is dry, I apply hand cream while warming it.
32:17It's like that.
32:19It's the same as human skin.
32:21That's right.
32:23The third step is to polish the side of the sole.
32:27First, polish it with a paper file.
32:30Then, apply a special paint to it.
32:34I take great care of my small feet.
32:39It's like a car.
32:41The top of the car is clean, but the wheels are dirty.
32:44I'm sorry.
32:46I often say that.
32:48The process of polishing is glossy.
32:50I think this is the most visible part.
32:53I polish it with my hands so that it flows.
32:57The point at that time is water.
33:01By wetting the cloth with water and then applying wax,
33:05you can apply the wax effectively without soaking the wax in the cloth.
33:12And the way the hair flows.
33:20I can see the light.
33:23I don't want to wear it.
33:28I can see the light.
33:32He uses a brush to apply the wax.
33:36I can't do it with my hands.
33:39Why do you use this brush?
33:42I think Mr. Hasegawa is different.
33:44He applies the wax at once.
33:46He looks at the state of the wax every time.
33:49It's the best for the leather.
33:53I'm looking forward to it.
33:55Thank you very much.
33:57Mr. Hamaoka can't help but admire this shine.
34:01I can't imitate it.
34:03I'm serious.
34:06Thank you for waiting.
34:09It's like this.
34:11It's wonderful.
34:13The light is shining.
34:15It's the light of the toes.
34:18It's the light of the toes.
34:22After 40 minutes of work,
34:24the shoes are polished.
34:30I don't want to wear it.
34:35How do you feel now?
34:38It's the best.
34:44Mr. Hasegawa is the best in the world
34:47with his unique shoe polishing style.
34:50However, it was not an easy path.
34:55After graduating from high school,
34:57he worked as a salesman at an English school.
34:59But he fell ill and quit his job.
35:02He started to work part-time as a day laborer.
35:06I had about 2,000 yen.
35:08I thought I couldn't do business with 2,000 yen.
35:12Then I came up with the idea of
35:14running a shoe polishing shop on the street.
35:18Of course, he didn't have any tools for shoe polishing.
35:22So he ran into a 100-yen shop
35:24and got all the tools for only 500 yen.
35:27As soon as he got to Tokyo Station,
35:30he started shoe polishing.
35:32I was impressed that I could earn 7,000 yen
35:35and earn the money for a day laborer
35:38as much as I wanted.
35:41After that, he visited shoe polishing craftsmen all over Japan.
35:46He learned materials at a comparison technology center.
35:49He tried many things.
35:52Gradually, Mr. Hasegawa's skills expanded.
35:55Two years after he started shoe polishing,
35:58he became a craftsman who could line up.
36:02But...
36:04When I was asked what I was doing,
36:06I said I was shoe polishing on the street.
36:08I was like, what?
36:10Can you do that?
36:12I felt that shoe polishing was a job
36:16that was looked down upon.
36:19I was very frustrated.
36:21I felt that the social evaluation was very low.
36:31When he was 24 years old,
36:33he went on a business trip with a debt.
36:36At that time, I kept saying that I wanted to revolutionize Japan.
36:39I wanted to open a cool shoe polishing shop,
36:42so I opened this shop in Aoyama.
36:45This innovative shoe polishing became a hot topic
36:49and was featured in many media.
36:52Then, requests for shoe polishing from top brands such as TOTS and Danhil came in.
37:00And in 2017,
37:02he participated in a world competition to compete in shoe polishing technology in London.
37:07He won the championship.
37:09He was the world's number one.
37:11He was the first champion.
37:12I was confident that I had the skills to compete in the world.
37:17I think people who weren't interested in shoe polishing
37:20were interested in me.
37:21I think that spread quite a bit.
37:25Now, there are fewer opportunities for Mr. Hasegawa to stand at the counter,
37:30but he is a teacher at JAL, a major airline company,
37:33and he teaches the staff at First Class Lounge
37:36about shoe polishing technology.
37:39Mr. Hasegawa also has a request for this kind of shoe.
37:44Other than business-like leather shoes,
37:47there are also warm winter boots, such as Mouton boots.
37:49Mouton boots are amazing.
37:51Yes, Mouton boots are very active in winter.
37:56You don't know how to remove this kind of dirt, do you?
38:02After this, we will show you how to solve this problem in the studio.
38:14Oh, my God!
38:16This is Mr. Yuya Hasegawa, a shoe polisher.
38:20There are shoes that you can't throw away.
38:23I've had this for almost 40 years.
38:25I want you to polish it.
38:29This is crocodile leather.
38:33This is the first time I've bought expensive shoes.
38:36Can you polish crocodile leather?
38:38Of course.
38:39You can polish any kind of leather.
38:43By the way, do you have any unusual leather or shoes?
38:47I have a pair of Almagiro shoes.
38:50Almagiro?
38:51They look hard.
38:53Yes, they look hard.
38:56After this, we will show you how to remove the dirt from Mouton and Suede boots.
39:03You can remove the dirt on the surface.
39:05You can remove the dirt right away.
39:07It's totally different.
39:09It's totally different.
39:13The world's best shoe polisher, Kiden, removes the dirt from Mouton boots at home.
39:20Today, we're going to remove the dirt from Mouton boots.
39:27How do you remove the dirt?
39:31First, we use cloth and water to remove the dirt.
39:35I use a brush to remove the dirt.
39:40The correct answer is...
39:43A file?
39:44Yes.
39:45A paper file?
39:46I use a paper file to remove the dirt.
39:50By the way, this paper file has a number of versions.
39:52How many?
39:53400.
39:54400?
39:55Do you know?
39:56Do you even know what a paper file is?
39:58Yes.
39:59If it's very fine, it's called 1000.
40:02But 400 is used for a lot of things.
40:06That's right.
40:08Next, we're going to remove the hair on the surface.
40:10You don't have to stand up.
40:12You can remove the dirt on the surface like this.
40:16You can remove the dirt right away.
40:18To some extent.
40:19I'm going to shave the hair on the surface.
40:21Did you do this from the front?
40:23It's okay to do this from the front.
40:25The point is to be careful not to touch the fabric or the thread.
40:31I'm going to remove the hair on the surface.
40:34It feels good to show this.
40:37How strong is this?
40:39If it's too strong, the leather will be rough.
40:42So I'm going to touch the surface of the hair.
40:45It's gentle.
40:46If you can, shave it flat.
40:50The surface of the dirty hair is full.
40:53Like this.
40:55Is it okay for the hair to fall off?
40:57This is okay.
40:59The thickness of the leather is a lump of fibers.
41:03I'm only removing the surface of the fibers.
41:05The leather itself doesn't hurt at all.
41:07The thickness of the leather is a lump of fibers.
41:09That's right.
41:10If there is a diagonal line on the surface of the leather,
41:14If you touch it gently, the scratches will disappear.
41:18Is this a paper file?
41:20It's a 400-grit paper file.
41:22It's completely different.
41:24It's completely different.
41:26It's easy to clean.
41:28Is it better to moisturize your body?
41:32That's right.
41:33After removing all the dirt,
41:35If you use a waterproof spray, the color will be adjusted.
41:39That's it.
41:40However, if the oil is dirty, you can't remove it.
41:44After that, you have to use a special detergent.
41:47It's often difficult for you.
41:49If you bring it to a shoe polish shop like us,
41:52I think it will be clean.
41:55After this, he will teach us how to clean suede boots.
42:02By the way, not only Mouton,
42:04You can also clean suede in the same way.
42:07I'm worried about suede.
42:10That's right.
42:11I sometimes think it's impossible.
42:13I give up.
42:14Is the number a little rough?
42:16It's number 280.
42:18Number 280.
42:19This is pretty rough.
42:21It's completely different from 400.
42:23It's completely different from 400.
42:24It's sold at a home improvement store.
42:25At a home improvement store.
42:26It has all the numbers.
42:28Please buy it.
42:31Next week, the 60th anniversary special of Hiromi.
42:34The world-famous restaurant JOEL ROBUCHAN also loves KAMIICHIGO.
42:38I will eat this.
42:41It's very juicy.
42:43No matter how many times I eat it, it's delicious.
42:46The thickness is 1mm.
42:48It was established in 2002.
42:50It is the oldest KAMISUKIYAKI in Tokyo.
42:54I just ate meat.
42:57I'll check if I ate it on air.