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00:00🎵
00:30It's been 17 years since the store opened in the back alleys of Shijon, Kyoto.
00:42A quiet man is in charge of the 8-seater counter.
00:51The chef, Toshiro Ogata.
00:54🎵
00:59His cooking is a series of surprises.
01:05First, he doesn't use the word, seasoning.
01:09He only uses a little dashi.
01:15Onions and water.
01:24🎵
01:45When it's time to run, he just needs to cook slowly.
01:59All the seasonal ingredients are divided into small pieces.
02:04🎵
02:20It's a great feeling to see the blessings of Oriori and serve them on a plate.
02:26🎵
02:52Did you feel the sparkle of the leaves?
02:56🎵
03:05I heard that the spring water that comes from the well beyond the pass is the life of a farmer.
03:13It's delicious.
03:15That's good.
03:17🎵
03:21In the end, I don't know until I go.
03:24I don't know until I sit down and experience it.
03:26I don't know until I feel it.
03:32What kind of food do you want to make?
03:37I think there are various dishes.
03:42I want to make a dreamy dish.
03:47🎵
03:53And he creates a new taste.
03:57The taste that never changes.
04:10He doesn't leave the shop to others.
04:17🎵
04:26In the morning kitchen, he makes kombu broth first.
04:30🎵
04:42Right before serving, he adds bonito flakes and tuna.
04:49🎵
04:56The menu changes every month.
04:58🎵
05:02Good morning.
05:03I'm KAIZA.
05:04KAIZA?
05:05Yes.
05:06Are you still alive?
05:07I'm alive.
05:08The crab is not alive.
05:09It's a mackerel.
05:10🎵
05:11The meal is steamed yuzu, fried oysters, and soba.
05:15The snack is beef.
05:17Here you go.
05:21🎵
05:42He runs the business twice.
05:45He never misses a reservation up to four months in advance.
05:49🎵
06:09It's rich.
06:11It's really good.
06:14🎵
06:41The representative of KYO-YA-SAI, EBI-MO, is steamed with kombu broth, sake, salt, and a little sweetness.
06:53It's simple.
06:55🎵
07:06This is delicious.
07:09🎵
07:26This is it.
07:29🎵
07:37It's delicious.
07:39🎵
07:45The silver egg is baked like a crepe.
07:49This is the dessert.
07:53🎵
08:07Be careful.
08:30Masataka Higuchi, a KYO-YA-SAI farmer in his 14th generation.
08:35He is one of the reliable partners who supports Ogata.
08:41One of his targets was a turnip.
08:47It's like a fruit.
08:53When I eat this, I want this.
08:55The power of vegetables is amazing.
08:59So it's hard to use.
09:02It's hard to handle.
09:05But it's fun.
09:09🎵
09:15You don't have a big turnip, do you?
09:17No, I don't.
09:19But I have a turnip.
09:22Is the shape good?
09:24Yes, it's soft.
09:26I brought some home today.
09:29Can I take some home?
09:30Yes.
09:31He has a lot of ingredients.
09:34His relationship with Ogata is very close.
09:39I don't want to give Ogata a turnip a week before the competition.
09:51I'm sorry.
09:57There are a lot of ingredients.
09:59We don't have a lot of ingredients today.
10:01I have a lot of ingredients.
10:22He was born in 1966 in Hiroshima.
10:27When he left for Kyoto, he was 28 years old.
10:30He became a chef at a famous restaurant.
10:37He became independent when he was 41 years old.
10:41🎵
10:46How do you draw out the ingredients?
10:55I think you can't make a dish unless you can feel it.
11:01For example, if you can't imagine the taste of yuzu, you can't make the next dish.
11:11🎵
11:21Good morning.
11:22Good morning.
11:25He does footwork regardless of the season.
11:29Or is it the ingredients that call for Ogata?
11:35I pick up the big ones and the white ones.
11:41The white ones are white, right?
11:48He has a very small amount of ingredients.
12:04🎵
12:21Nice to meet you.
12:25Hamon in summer.
12:29I visited the port of Akashi.
12:34🎵
12:48The big one looks soft.
12:51It's yellowish.
12:56I'm glad you added a little more.
12:58You're right.
12:59It wasn't good until last week.
13:04🎵
13:12He started to leave videos for his students.
13:16🎵
13:24Is it perfect?
13:25It's perfect.
13:26Can you do it?
13:29I'll do it from next year.
13:31I'll do it from next year.
13:34I'll do it from next year.
13:44What are you waiting for?
13:46I'm waiting for it to come out.
13:52He's still a two-month-old.
13:55🎵
14:02If I can do it in the first year, I'll do it.
14:06If I don't do it, I won't be good at it.
14:10I'll do what I can do.
14:15I think it's good to improve myself.
14:19🎵
14:23July is full of Gion festivals.
14:26🎵
14:31🎵
14:34Yamahoko Junko was taken by the guerrilla.
14:39🎵
14:47It's very hot outside.
14:49I can't eat anything.
14:51If it's too hot, it'll take a long time to germinate.
14:55It's hard to germinate vegetables in winter.
14:58It's going to be thin.
15:01It's going to take a long time to germinate vegetables in winter.
15:09The impact of the abnormal weather is not limited to the cultivation of vegetables.
15:15It's also true for the original reservation.
15:18I'll be there at 9 a.m. tomorrow.
15:21What?
15:27All of a sudden?
15:35I'll be there at 9 a.m. tomorrow.
15:37You're not going to run at 9 a.m.?
15:40No.
15:41I'll send a message to the customer and confirm it.
15:53I'm planning to transfer from Mishima to Nagoya by Tokaido Shinkansen tomorrow.
16:02If I take the Shinkansen, I won't be able to come.
16:10Goodbye.
16:12I want to go to Doshiten by car.
16:18Where are you coming from?
16:19Tokyo.
16:20From Tokyo?
16:21Yes.
16:22That's cool.
16:23That's right.
16:25I'll do my best.
16:32A day in the life of a chef
16:43The chef is Ogata.
16:47You can eat it.
16:51It takes an hour to cook.
16:57The kitchen has always been peaceful.
17:02Thank you for the food.
17:06Fried fish.
17:08Teriyaki of mackerel.
17:10Katsuo-no-tataki.
17:18There are a lot of fish.
17:20There are a lot of brown fish.
17:22For example, I'll put it here.
17:26I'll put more vegetables.
17:29Surprisingly, Ogata himself didn't say anything.
17:35If you're not hungry, your taste buds will be dull.
17:46The moon is a prototype of a new menu for the coming month.
17:51It's a new menu.
17:58He's working on a bowl of dougan.
18:05If there's a bowl, there's a place to put it.
18:08If there's a person next to me, it's the best.
18:12It's easier to make the same shape.
18:16When everyone spreads it out, I have a dream.
18:21The dougan is boiled.
18:33It's just salt.
18:41Autumn.
18:45Matsutake mushrooms were brought to Kyoto.
18:52How many kilograms is this?
18:55It's about three kilograms.
18:59How many days?
19:01It's for today.
19:08The strong matsutake mushrooms were cut vertically and made into tempura.
19:22He wrapped them one by one in paper.
19:28He hid the matsutake mushrooms in the steamed matsuba.
19:33He's a playboy who finds them.
19:42The axis is hard to eat.
19:47I think it's better to eat it.
19:51It's hard to eat.
19:57He said it's better to be hard to eat.
20:00It reminds me of when I was a kid.
20:03It was delicious and impactful.
20:06It was delicious and impactful.
20:09It was delicious and impactful.
20:12It was delicious and impactful.
20:15The season changes.
20:25How many days did you take a break this year?
20:28I never took a break.
20:32I went to the hair salon, but I couldn't go out on the day off.
20:37I went to the hair salon, but I couldn't go out on the day off.
20:42I see.
20:44I see.
20:45I'm often asked if I'm not looking forward to it.
20:48I'm often asked if I'm not looking forward to it.
20:49I'm looking forward to it every day.
21:00Once or twice a month, he has a late dinner with his apprentice.
21:06He listens to the dreams of young people.
21:13What do you want to do in Kyoto?
21:16What do you want to do in Kyoto?
21:20Now I can get anything.
21:22Now I can get anything.
21:26I can easily open a shop.
21:31I can easily open a shop.
21:33But I don't know if I can keep doing it.
21:37But I don't know if I can keep doing it.
21:43I should think about what I should do in order to do that.
21:56Ogata, like everyone else, has been thinking about what to do for the past 40 years.
22:05Ogata, like everyone else, has been thinking about what to do for the past 40 years.
22:08Ogata, like everyone else, has been thinking about what to do for the past 40 years.
22:12Please close the door.
22:18The new menu in the middle of the winter.
22:22The new menu in the middle of the winter.
22:23The new menu in the middle of the winter.
22:33I want to be conscious of the snow.
22:38I want to be conscious of the snow.
22:41I want to be conscious of the snow.
22:46The colorful yuzu is floating in the milky way.
22:50It seems that he had the image in his head.
23:00Do you feel the humidity?
23:02Not at all.
23:05It's a little shocking, isn't it?
23:08I can't imagine it at all.
23:10I can't imagine it at all.
23:16The daily life of a chef.
23:19However, it's a one-to-one experience for the customers.
23:26It may be so from the consciousness of being able to evaluate what I made by myself.
23:35It may be so from the consciousness of being able to evaluate what I made by myself.
23:46It may be so from the consciousness of being able to evaluate what I made by myself.
23:58The joy of working.
24:05Toshiro Ogata's day begins with cleaning and ends with cleaning.
24:14The next stage of the two-week chef special is Denmark.
24:19Chef Junichi Takahashi is working hard to develop the menu at the best restaurant in the world.
24:26If the result is bad, I can't be in the position I am now.
24:34Chef Junichi Takahashi is working hard to develop the menu at the best restaurant in the world.