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00:00I love my hometown. I'm a celebrity, and I'm here to enjoy the cherry blossom season!
00:05I'm Sakura, and I'm here to entertain you!
00:10The cold winter has passed, and it's almost time for the cherry blossom season.
00:15So this time...
00:17This is definitely it.
00:20To be honest, I'm tired of introducing you to the Katsuo-no-Tataki.
00:25Celebrities who are active as tourism ambassadors have gathered.
00:31They're going to introduce you to the local delicacies that are perfect for the cherry blossom season.
00:37I want to eat it.
00:39There are also exclusive menus that can only be eaten in spring.
00:43It looks delicious.
00:44It's really good.
00:45It's really good.
00:46Am I going to be this impressed by potatoes?
00:50First of all, let's meet the ambassador of Kanagawa Prefecture Sushi.
00:56He's a big star of the Showa era.
00:59I'm Yoshizumi Ishihara.
01:01Nice to meet you.
01:04You're the ambassador of Kanagawa Prefecture Sushi.
01:05Only good things will come to you.
01:07That's right.
01:08If it's not good, you can't be a celebrity.
01:10That's right.
01:11That's right.
01:12It's my responsibility.
01:14There are a lot of celebrities in Sushi.
01:18Sushi is very popular.
01:20People who live in Sushi and work in Sushi in Tokyo have a lot of aspirations.
01:27But I was born in Sushi.
01:30Yoshizumi Ishihara's hometown is next to Kamakura, a popular tourist destination.
01:36It's called Sushi Hayama in Kanagawa Prefecture.
01:40The beach of Sushi Coast is a popular place for marine sports all year round.
01:47There are many places to enjoy cherry blossoms in spring.
01:52There is a Hiroyama Park where you can see the sea and cherry blossoms from the hill.
01:58While riding a kayak, you can see the cherry blossoms.
02:02The cherry blossoms in Nakacho Bridge are popular.
02:05That's great.
02:08Yoshizumi, a tourist ambassador, recommends cherry blossoms in his hometown.
02:14First of all, let's go to the cherry blossoms in Nakacho Bridge.
02:20It's a family trip to Italy.
02:23Is it delicious?
02:24It's like a hidden place.
02:27It's hard to find.
02:31Excuse me.
02:32Hello.
02:34Excuse me.
02:35Hello.
02:36Excuse me.
02:38I heard this is a restaurant where Yoshizumi often comes.
02:41Yes, thank you for coming.
02:44I see.
02:45When I was on vacation, I brought my children here.
02:50When I was on vacation, I asked Yoshizumi to lend me a toilet.
02:55I came here twice in a row.
02:57What?
02:58When I came here for the second time,
03:01Yoshizumi told me not to come from behind.
03:03He told me to come to the restaurant in front of the restaurant.
03:05That's why I came here.
03:06I see.
03:07I see.
03:08I don't usually rent a proper restaurant's toilet.
03:11I see.
03:12When I eat Italian food, I drink alcohol.
03:15I drive a car.
03:17I see.
03:18I didn't know you rented a proper restaurant's toilet.
03:20I didn't know you rented a proper restaurant's toilet.
03:21I didn't know you rented a proper restaurant's toilet.
03:22When Yoshizumi came here twice in a row,
03:25he came to La Verde, an Italian restaurant where Yoshizumi has been visiting for 15 years.
03:32In the spring, there is a seasonal flounder that can be caught with sushi.
03:35There is also a carpaccio with a lot of arugula.
03:39This restaurant is famous for using local seafood.
03:45Zawa has been a chef in Italy for seven and a half years.
03:50He started to pursue the taste of cooking 10 years ago.
03:55I wonder what it is.
03:57I'm actually a fisherman of a sushi restaurant.
04:00What?
04:01In front of the restaurant.
04:02Are you doing it in front of the restaurant?
04:04That's amazing.
04:05I'm thinking about fresh food and local products.
04:08Then, I can become a fisherman.
04:10I'm going to be a fisherman.
04:14I think it's delicious to cook a dish with the scent of the sea.
04:20I think so, too.
04:21I've seen it with my own eyes.
04:22I think so, too.
04:24When the weather is good, he goes fishing.
04:26He uses the ingredients he caught that day to make a daily menu.
04:31This is good.
04:33Among them, there is a seafood that is rare in Italy, which is said to be eaten in the spring season.
04:41This is seaweed during the cherry blossom season in spring.
04:44The characteristic of sushi is that the width of the seaweed is wide.
04:49So, this flaky part is quite soft.
04:53Zawa even grows his own seaweed.
04:57Is that so?
04:59The seaweed of sushi, which is said to be in season now, is said to have a strong and soft taste because nutritious water flows from the nearby river.
05:10Do you like this seaweed?
05:13Yes, I eat it every year.
05:16I'm going to be told,
05:17Is it this again?
05:19The spring-only menu using the seaweed is pizza with a lot of Italian mozzarella cheese.
05:30Seaweed is added later to leave a soft texture.
05:36Seasoning is made with only olive oil and salt to make use of the flavor of the seaweed.
05:43After sprinkling plenty of shirasu of sushi,
05:49Crispy pizza dough is matched with the saltiness of seaweed and shirasu.
05:54The spring-only pizza can enjoy the taste of sushi.
06:03It's good.
06:04The pizza dough is firm, but the top is fluffy.
06:08It's soft.
06:09It's refreshing.
06:11This is a true sushi.
06:15There is another restaurant recommended by Mr. Yoshizumi.
06:20It is a meat restaurant loved by the great star of the Showa era, Yujiro Ishihara.
06:27This is a recommended restaurant by Mr. Yoshizumi.
06:29Good morning.
06:31Hello.
06:32I'm sorry to bother you.
06:34Look.
06:36There are a lot of side dishes.
06:38These are freshly fried croquettes.
06:42There are a lot of side dishes because it's a meat restaurant.
06:45It looks delicious.
06:47Mr. Yoshizumi recommended this restaurant to me.
06:50Thank you very much.
06:52When Mr. Yoshizumi was still in junior high school,
06:56his mother, Yujiro Ishihara, came to his house.
07:03This is for you.
07:05When she came to my house, she brought croquettes for me.
07:11I usually eat this every day.
07:14Did you eat this every day?
07:15I ate this almost every day.
07:17That's amazing.
07:18Croquettes every day.
07:19Asahiya Beef Restaurant in Hayamamachi has been in business for 124 years.
07:27This is his favorite croquette.
07:33This is a freshly fried croquette.
07:36This is also called Yujiro's croquette among regular customers.
07:40This is a menu that sells about 10,000 croquettes a day.
07:45However, this is not his favorite croquette.
07:53This is delicious.
08:01I like char-siu pork in this restaurant.
08:04Char-siu pork?
08:05Char-siu pork is the best.
08:07Char-siu pork is seasoned with sweet sauce.
08:10This is the char-siu pork that Mr. Yoshizumi is proud of.
08:14Char-siu pork is red.
08:17Char-siu pork has always been red.
08:19Why does char-siu pork turn red?
08:22Char-siu pork uses bell peppers.
08:25This is a Chinese-style dish.
08:28Asahiya Beef Restaurant is famous for this.
08:31That's what Mr. Yoshizumi said.
08:35I don't have a bad mouth.
08:37You said that.
08:38Don't laugh.
08:40I said this is delicious.
08:43Char-siu pork has a soft texture.
08:47Char-siu pork uses sweet and spicy soy sauce.
08:52Char-siu pork is marinated for a day.
08:56Char-siu pork is grilled.
09:01Char-siu pork is often boiled in a pot.
09:05Char-siu pork is grilled in a pan.
09:10Char-siu pork is crispy on the outside.
09:13Char-siu pork is juicy on the inside.
09:15Char-siu pork is sweet.
09:18Char-siu pork has a soft texture.
09:25Char-siu pork is sandwiched between bread.
09:28Char-siu pork is recommended by Mr. Yoshizumi.
09:30Char-siu pork burger is perfect for cherry blossoms.
09:34This is a gift for you.
09:37This is good.
09:39I like croquettes.
09:41But I don't like char-siu pork.
09:43Croquettes are a must.
09:46You have to eat this.
09:48Can I add a little bit of this?
09:53Please.
09:56I won't give it to you.
09:58Please give it to me.
10:00I want to eat it in the Yoshizumi style.
10:03It's delicious no matter how you think about it.
10:05ITADAKIMASU.
10:12The fat part is delicious.
10:14The fat part is delicious.
10:20This is delicious.
10:22This is sweet.
10:24This is delicious.
10:26This is the first time to eat char-siu pork sandwiched between bread.
10:28This is the first time to eat this.
10:30This goes well with bread.
10:31This is delicious.
10:33Please be happy.
10:34After eating this, you say ZUSHI.
10:36That's right.
10:38ZUSHI.
10:42Next is a tourist ambassador who delivers his favorite food.
10:47He is a big star of KOCHI who loves cherry blossoms and alcohol.
10:52This is WAKAKO SHIMAZAKI.
10:54I'm WAKAKO SHIMAZAKI.
10:57Are you a tourist ambassador?
10:59You just drink alcohol, right?
11:01You just drink alcohol, right?
11:03This is also an important job.
11:06Is that so?
11:07This is important.
11:08There is a festival called YASAKOE.
11:10I go home every year and participate in this festival.
11:13Please come to this festival.
11:15Who else is there besides me?
11:19WAKAKO's favorite spot where you can enjoy cherry blossoms in KOCHI prefecture is NIYODO River, which is called the miracle stream.
11:28The water quality ranking is the best in Japan for three consecutive years.
11:36In spring, you can enjoy cherry blossoms while riding on a yakata ship.
11:45This is a famous guide every time.
11:54It's beautiful, isn't it?
11:56This design is the best.
12:04This is interesting.
12:06This is relaxing.
12:09This is relaxing.
12:11There are a lot of fish.
12:13This water is beautiful.
12:18This is interesting.
12:19You are young, so you are excited.
12:23The food that goes well with cherry blossoms is SAKUHOKU TEMPURA.
12:32It takes 10 minutes by road train and foot from KOCHI station.
12:36KOCHI is a big city.
12:42This is an interesting place.
12:45Look over there.
12:47There are many shops lined up.
12:49It's very busy in the morning.
12:53This is the beginning of the Edo period.
12:56This is held every Sunday from 6 o'clock in the morning.
13:01This shop is open from 6 o'clock.
13:03There are about 300 shops, including local vegetables and seafood.
13:09It's cheap.
13:12This is the most popular street food in Japan.
13:18Do you eat this?
13:19That's right.
13:22When I was a child, I often came to this morning market with my mother.
13:27There is a street food that young people want to eat.
13:33Look at that.
13:34There are a lot of people.
13:39There are a lot of people here.
13:41At 9 o'clock in the morning, there is a long line.
13:43This shop has been open for 50 years.
13:48There is only one menu.
13:51However, there are 20,000 dishes a day.
13:55This is a very good tempura.
13:59Isn't this the best food in KOCHI?
14:07Celebrities who love their hometown gather here.
14:10They eat a lot of flowers.
14:14This tempura is recommended by WAKAKO SHIMAZAKI.
14:17This tempura sells 20,000 pieces a day.
14:19This is KOCHI's SAKUHOKU TEMPURA.
14:23This is a potato tempura.
14:25This is a potato tempura.
14:27This is the best.
14:28This tempura has a different texture from ordinary tempura.
14:36This tempura has a soft texture.
14:38This is SAKUHOKU.
14:41This tempura is a little sweet and salty.
14:44I asked TOKORO to deliver this tempura.
14:50The president of KOCHI came here.
14:59KOCHI is a local star.
15:01KOCHI is more famous than SHIJI.
15:06KOCHI is younger than SHIJI.
15:10I eat this.
15:16This is not the potato tempura I imagined.
15:20KOCHI's potato tempura is different.
15:25This is a sweet potato called NISHIYAMA KINTOKI.
15:31These days, sweet potatoes are popular.
15:35This is sweet and fluffy.
15:39This is the secret of the crispy texture that young people like.
15:43This is a secret powder that has been passed down from generation to generation.
15:48I eat this.
15:51This powder is strange.
15:53This powder is different from ordinary powder.
15:58KOCHI has a secret.
16:00This is a company secret.
16:02KOCHI will definitely tell me.
16:05This takes five times the time of ordinary sweet potatoes.
16:09This is deep-fried.
16:12This is crispy on the outside and fluffy on the inside.
16:17This looks delicious.
16:19Do you eat this with sauce?
16:21This is the taste of sweet potatoes.
16:28This is delicious.
16:30This is a little sweet and salty.
16:32This sweet potato is hard and delicious.
16:35This is delicious.
16:37This is amazing.
16:39I'm really happy.
16:41This is the best sweet potato in KOCHI.
16:45This is not the sweet potato you imagined.
16:49This is like eating a bun.
16:51This is a deep-fried bun.
16:54I'm impressed by sweet potatoes.
16:58I've never imagined this.
17:01I want to eat all the sweet potatoes around me.
17:05I want to eat all the sweet potatoes around me and deep-fry them again.
17:12Next, I will give you a souvenir suitable for a flower viewing.
17:17He is from ASAKUSA, a tourist destination that represents Tokyo.
17:21He has been a tourist ambassador for 18 years.
17:26That's right.
17:31Please take your seat.
17:34This is not a program to do that.
17:37Asakusa is the hometown of KYOKO HAMAGUCHI.
17:41This is SUMIDA PARK, which was chosen as one of the 100 most beautiful cherry blossoms in Japan.
17:47There are many cherry blossom viewing spots such as SHIDAREZAKURA in SENSOJI.
17:57And there is a souvenir for KYOKO from SENSOJI.
18:05This is KOZAKURA.
18:08Hello.
18:10Nice to meet you.
18:13There are many cute bags and boxes.
18:16This is a specialty store of Karinto.
18:18Karinto?
18:20Do you know Karinto?
18:21Of course I know Karinto.
18:23Has KYOKO been here for a long time?
18:25It's been 20 years since I was a child.
18:2820 years ago?
18:30I was not famous at that time.
18:32This is a bicycle.
18:34Is this KYOKO's bicycle?
18:36He rides a bicycle every day.
18:38He hangs a bicycle on a handle.
18:42He doesn't ride a bicycle.
18:44Does he push it back?
18:46There are so many.
18:49There are three famous spots called Karinto GOSANKE in Tokyo.
18:54One of them is KOZAKURA, which is located in a quiet residential area.
19:02Originally, Karinto was made as a souvenir at the Asakusa Shinise Ryotei, which was established in the early Meiji period.
19:12The Ryotei was closed.
19:17Only Karinto remains.
19:19Karinto has become a main business.
19:21Karinto has become a specialty store.
19:23Karinto is thick and hard.
19:29Karinto was born in Ryotei.
19:31Karinto in KOZAKURA is colorful and colorful.
19:35Karinto is perfect for fireworks.
19:40I see.
19:41Actually, TOKORO likes Karinto.
19:44He is strict with Karinto.
19:46But it's okay.
19:48It's not expensive.
19:50It's not expensive.
19:51Let's go home.
19:53Let's go home.
20:00Hello.
20:02I'm TANAKA.
20:04I'm UMAI.
20:11This is Karinto in KOZAKURA.
20:13I see.
20:14Please come in.
20:15It's no longer a clubhouse.
20:17It's a cute package.
20:19Oh.
20:20It's cute.
20:21It's perfect for a girl's taste.
20:23There are many items.
20:25This is a souvenir of Ryotei.
20:28This is good.
20:30This is delicious.
20:31Did you eat this?
20:33You want to eat this, don't you?
20:34I want to eat this.
20:38Do you keep Karinto to yourself?
20:40Karinto in KOZAKURA is thin and small.
20:44Karinto is not sweet.
20:46Karinto is light and crispy.
20:52Karinto is deep-fried three times in vegetable oil.
20:56Karinto removes moisture from Karinto.
21:01Karinto is made from 4 a.m. every morning.
21:04Karinto is sold freshly fried.
21:08Freshly fried Karinto is the best.
21:15Karinto is the best.
21:17Karinto is made in the shape of Karinto.
21:19I make Karinto with a lot of ingredients every day.
21:22I make Karinto with a minimum amount of oil.
21:28I make Karinto with a minimum amount of oil.
21:30I'm impressed when I see Karinto.
21:34I'm even more impressed when I eat Karinto.
21:36I'm sure.
21:40He will deliver his favorite Karinto from 8 flavors.
21:46I want to eat this.
21:48I recommend Kaede.
21:51I eat this.
21:56This is delicious.
21:58This is a gentle sweetness.
22:00This is delicious.
22:01I eat Yuzu.
22:03I also eat Yuzu.
22:05Yuzu has a strong scent.
22:08This is a good product.
22:11This is delicious.
22:13I like Kinako.
22:15I often buy Kinako.
22:16Kinako is delicious.
22:19This is delicious.
22:22This is delicious.
22:24I was praised by TOKORO.
22:29I'm very happy.
22:32I'm very happy.
22:36This is a limited edition Karinto.
22:39This is a Sakura flavor.
22:42This is a Karinto with a strong scent.
22:45This is a Karinto with a strong scent.
22:50This is a Karinto with a strong scent.
22:56This is good.
22:58This is a delivery from April.
23:03The next episode will be broadcast 400 times.
23:06Is this the 400th episode?
23:08The next episode will be broadcast 400 times.
23:09That's amazing.
23:11I can't take my glasses off.
23:13You can't take your glasses off.
23:15You can't take your glasses off.
23:19The 400th episode will be broadcast.
23:22The 400th episode will be broadcast.
23:26This is a delivery from us.
23:36The next episode.
23:38This is delicious.
23:40This is a delivery from us.
23:45This is delicious.
23:48This is a delicious fried fish.
23:53This is a delicious fried fish.