YOUは何しに日本へ？2024年12月2日 米国にない“牛すじ煮込み”食べたい
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TVTranscript
00:00A few minutes later...
00:02Hello, excuse me.
00:04Japanese TV program interview, okay?
00:07Oh, okay.
00:08Is that okay?
00:09Yes.
00:10Where are you from?
00:11California.
00:13What did you do in Japan?
00:15Why did you come to Japan?
00:16For a vacation, a cruise.
00:18A cruise?
00:19Yes.
00:21Where is it from?
00:23Where is it from?
00:24Yokohama.
00:25From Yokohama.
00:26Where do you go from Yokohama?
00:28Jeju Island.
00:30I think Papua.
00:32Yeah, it's going to be like around Japan.
00:34Around Japan.
00:35Okay.
00:36Oh, my mom and my dad took me there.
00:38They took me there a few days later.
00:42Yeah.
00:43Yeah.
00:44Yeah.
00:45Yeah.
00:46Yeah.
00:47Yeah.
00:48Yeah.
00:49Yeah.
00:50Yeah.
00:51Yeah.
00:52From the north to the south, it's all the same.
00:57Relaxed.
01:01Full.
01:05Relaxed.
01:08Which place are you looking forward to the most?
01:10What place is the most exciting place?
01:13Tokyo.
01:16Tokyo.
01:17Tokyo is the most exciting.
01:20Oh, it's a shopping mall.
01:21Tokyo is...
01:22No, no, no.
01:23It's a tourist attraction.
01:24Yeah, it's Tokyo.
01:25Oh, no, no.
01:26Oh, I dropped it.
01:27This is the one.
01:28Let's go.
01:30Are you sure?
01:31Excuse me.
01:32Yeah.
01:33We are Japanese TV show.
01:35Great.
01:36Quick interview, okay?
01:37Okay, sure.
01:38Oh, thank you.
01:39I live in California.
01:40I also live...
01:42Where else do I live?
01:44Why did you come to Japan?
01:46I came to Japan for Tokyo Game Show.
01:48The Tokyo Game Show.
01:49And hang out and show people my cartoon.
01:52What?
01:53I hope you like the show.
01:55From the USA to the Tokyo Game Show.
01:59He's a legend, too.
02:03He's a legend.
02:04Legend?
02:05He's a legend.
02:06Video game.
02:07Did he make something?
02:09What?
02:10Yeah, he's like a legendary game designer.
02:13He created a bunch of video games that are like super famous and popular like retro games now.
02:18I worked for Hudson Soft before that.
02:20You should talk to him.
02:21Don't worry about me.
02:22I'm a legend.
02:23I was the mascot for the American PC Engine.
02:27So there was a character called Johnny Turbo which was like American Takahashi Meijin.
02:31That's what I was.
02:33Oh, I see.
02:34That's how famous he is.
02:36I see.
02:37So people who know him know him.
02:38Space games, fighting games, sports games.
02:42I did a game here in Japan about three years ago with a friend called Crystal Crisis where my character is in the game.
03:12So he's being nice.
03:13He's not explaining to you how crazy these games are.
03:15These games are awesome.
03:17He's the legend.
03:18Yeah, I'm the one that's...
03:19Junior legend.
03:22I didn't know you were coming.
03:23I didn't know.
03:26Turbo Meijin.
03:27I'll remember you.
03:28I want to go.
03:29I want to bring something.
03:34Find Yu who missed the flight.
03:38Hello.
03:39Excuse me.
03:40We are Japanese TV, TV Tokyo.
03:42A little interview, okay?
03:44Okay.
03:46Where are you guys from?
03:48I'm from Brazil.
03:50I'm from Washington, D.C.
03:54Why did you come to Japan?
03:58For tourism, also hiking, exploring the nature.
04:01I was here back in June already yesterday and we hiked to the top of Mt. Nantai.
04:08Mt. Nantai?
04:09Niko.
04:10Niko.
04:11He's popular.
04:12He's popular.
04:13Really?
04:14Yeah.
04:15He's a tourist from the beginning.
04:17Nantai.
04:18Yesterday.
04:19We just met in the bus and then we hiked.
04:23They met by chance on the bus yesterday and they got along right away.
04:27Then, let's eat together.
04:30Did you two come to Japan alone?
04:35Yeah.
04:36I came for a different reason.
04:39A different reason?
04:40My purpose to come to Japan was to finally experience first-hand Japanese food.
04:46What surprised you the most?
04:49Just Yayoi Ken.
04:52What was it?
04:53It's a Japanese restaurant.
04:54It's kind of revelatory.
04:55Broiled mackerel with miso soup and rice.
04:59Broiled mackerel, katsu don, sukiyaki, and sweet sauce.
05:04Tempura shrimp.
05:05I had an omakase at our sushi, which is one of the best in the world.
05:09I've had Michelin star.
05:11The simple things are the more revelatory.
05:16Is there anything else you want to try?
05:19There's one thing left on my list and it's beef tendon soup.
05:23I really want to try it.
05:24It's beef tendon soup.
05:25Oh, beef tendon soup.
05:26Yes.
05:27I made a list of traditional Japanese dishes that I wanted to try.
05:33And I came across beef tendon soup when I was researching for that list.
05:38But yeah, I think it's more of a niche thing.
05:41Kind of a hidden traditional dish.
05:44Unless there's a place that's specializing in it, I haven't seen it.
05:48It's very uncommon.
05:49It's hard to find beef tendon soup in American Japanese restaurants.
05:53Can we follow you to the place where you eat beef tendon soup for the first time?
05:58That would be awesome.
05:59I would be happy to do that.
06:02It's their first time experiencing beef tendon soup.
06:08See you later.
06:09I see.
06:14It's been a while, Mr. Thomas.
06:16It's been a while? It's been 30 minutes.
06:19By the way, have you decided where you want to go?
06:21A romantic experience of stumbling upon something authentic.
06:25What does that mean?
06:26Please come with me.
06:27What does that mean?
06:28A romantic experience?
06:33It's Shinjuku.
06:34What does that mean?
06:36Oh, I see.
06:40A romantic experience?
06:43A romantic experience in Shinjuku.
06:45I didn't have a specific place in mind.
06:47Looking someplace in Shinjuku, maybe I had a back alley.
06:52Very delicious, but I have my heart set on a certain thing.
06:56And that thing is beef tendon soup.
06:59It looks like it.
07:01I'm sure there is.
07:03I'm sure there is.
07:04I'm sure there is.
07:05I'm sure there is.
07:06Beef tendon soup.
07:15Not here.
07:16Not here.
07:17Not here.
07:18Not around.
07:21Excuse me.
07:25Oh, no, sorry.
07:26Around here?
07:27I don't have beef tendon soup.
07:29Sorry, I don't have it.
07:30Okay.
07:33I don't have beef tendon soup.
07:35Why not?
07:36If it's beef tendon soup, I'm sure there is a place that serves it at night.
07:40Oh, I see.
07:44A retro old-fashioned restaurant.
07:48It's beef tendon soup.
07:50I don't have beef tendon soup.
07:51Beef tendon soup?
07:53I see.
07:57It doesn't look like...
07:59I see.
08:00It doesn't look like beef tendon soup.
08:02I see.
08:03What?
08:04It sounds strange, but they were probably my favorite ones of all.
08:10I see.
08:11It's just beef tendon.
08:12I see.
08:13I see.
08:14It's pretty good.
08:16The second round.
08:20I'm looking for beef tendon stew.
08:22What should I do?
08:26Hi.
08:27It's here?
08:28Very cool.
08:29Here it is.
08:30Here it is.
08:31This is a program called, What is Yu?
08:33This is the first time for him to eat beef tendon stew.
08:36I'd like to take a picture of it.
08:39I'll ask him.
08:40Okay.
08:41Excuse me.
08:43This program is really good.
08:46Hello.
08:47Excuse me.
08:49There are a lot of items.
08:51We have croquette, gyoza, and yakiniku.
08:59A motsuyaki restaurant with a black pig.
09:02It's a motsuyaki restaurant.
09:07It's good.
09:08It's shiny.
09:10It looks delicious.
09:13I see.
09:16There's meat, too.
09:17Yes.
09:19He's eating a lot.
09:21I ordered too much.
09:27This is typical.
09:34The pork croquette with the potato salad really reminds me of American southern cooking.
09:43I think this is one of the best meals I've had in Japan.
09:48What is Yu?
09:51Thank you for waiting.
09:53Excuse me.
09:54This is beef tendon stew.
09:58This is really good.
10:01I heard that this place is good.
10:03I love this place.
10:04Can you tell me about it?
10:05Yes, I can.
10:06It's called Hakone Jikkoku Touge.
10:09It's a mountain pass.
10:10It's a mountain pass in a country of ten.
10:12It's a view of mountains and lakes.
10:17It's a great view.
10:18You can see the sea and Mt. Fuji.
10:25Excuse me.
10:27This is beef tendon stew.
10:29It's here.
10:31It looks delicious.
10:33This is incredible.
10:35It must be delicious.
10:38It smells delicious.
10:40It smells very delicious.
10:43It's very delicious.
10:44That's good.
10:49That's good. It's delicious.
10:50Oh, man.
10:51It's better than I thought it would be.
10:53It's very, very good.
10:56The closest thing would be brisket.
10:58Wagyu brisket.
11:00The closest thing in the texture of the meat.
11:03But the broth is sweet and beefy.
11:07You really don't have a brisket.
11:11The origin of the brisket.
11:14The origin is...
11:15The origin of the brisket.
11:18Oh, it's from Kansai.
11:19The origin of the brisket is from Kansai.
11:21I see.
11:22It originated in Kobe.
11:24I see.
11:25That's why there's not much of it in Tokyo.
11:27They were thinking of eating the abandoned brisket.
11:34Idea food.
11:37The horseradish mustard is very nice, too.
11:41It cuts the richness.
11:48You know, the ingredients of the stew.
11:51So I might have an idea of what goes into making it and the process.
11:56What?
11:57It's a new menu idea.
11:59Isn't it already a restaurant?
12:00Right?
12:02Yu grew up with American food.
12:09He was surprised by the California roll.
12:12I was shocked.
12:15I was interested in Japanese food.
12:18The first restaurant I worked for was Uchi.
12:21It was a restaurant that started in Austin, Texas.
12:25Japanese fusion.
12:29Yu polished his skills in a popular Japanese restaurant.
12:34It looks amazing.
12:38He even became a chef.
12:40What?
12:43I don't like to keep dishes on the menu.
12:46I like to change everything all the time.
12:48An opportunity to change.
12:53Sea urchin.
12:56Miso.
12:59Collaboration with Japanese food.
13:01A lot of things I've tried here have inspired an idea for a future dish.
13:08A new menu with Yu's stew.
13:11Yu's stew.
13:14Oh, my gosh.
13:16Wow.
13:18Did you show it to me?
13:19It's amazing.
13:21I ordered it.
13:24It has only ingredients.
13:25It's a traditional stew based on soy sauce from Tokyo.
13:31It has mirin, sugar, and dashi.
13:36The dashi that you use is katsuobushi and kombu.
13:42Is the beef tendon roasted before simmering?
13:46Simmering.
14:10I got that.
14:14It's a collaboration between two chefs.
14:17It's great.
14:20Let's look for more hints.
14:22There must be something related to beef tendon.
14:26Mr. Thomas.
14:29Good morning, Mr. Kano.
14:31It's Asakusa.
14:32I think there must be something related to Asakusa.
14:34I think so, too.
14:35What was the name of that restaurant?
14:38It looks like Senbero.
14:39It's for Izakaya restaurants.
14:42Do you know what Michelin stars are?
14:46I received three stars.
14:49Mitsubashi!
14:50It's like a Michelin Izakaya.
14:53What is a Michelin restaurant with beef tendon stew?
15:01Shochan.
15:03Here.
15:06I'm sorry.
15:09Beef tendon stew with tofu on top.
15:14I want to eat it and maybe get some knowledge about the process behind the creation.
15:25I got it.
15:26Can I eat it?
15:27Can I eat it?
15:29It's too light.
15:30Really?
15:31Thank you so much!
15:33It's so good!
15:36It was just great and it inspired me to create more things.
15:40Let's eat!
16:03Let's Michelin!
16:07Shochan.
16:09Is it here?
16:12Apanashi!
16:17It's good.
16:18Is it good?
16:20It's good.
16:22Kitanashire.
16:24Joke.
16:26It's Kitanatoran.
16:27It's Kitanatoran.
16:29It's not Michelin.
16:30It's dirty, but it's a good restaurant.
16:32It's good!
16:36Two people from Tunnels.
16:38Scodelux.
16:40Banana Man.
16:41We've been there, too.
16:42MC is Banana Man.
16:43Is that so?
16:45Thank you for the explanation.
16:46Thank you, too.
16:49Maybe that's why he knows something.
16:53Shinisei on Hoppy Street.
16:58There are many restaurants like this around here.
17:01You can have lunch here, too.
17:04The famous dish is stewed beef tendon.
17:07Mr. David is here, too.
17:10David is here, too.
17:14It looks good.
17:15It's a big tofu.
17:17It's good.
17:18Why do you put tofu in it?
17:21It balances the taste of beef tendon.
17:25It's good for stewed beef tendon.
17:29It's a little thick when it's still hot.
17:34No, no.
17:36This is good.
17:37How long have you been making the beef tendon stew?
17:42It's been 70 years since my grandfather started making it.
17:47It's a long history.
17:49The secret to its deliciousness is his own sauce.
17:54It's like a solid sauce.
17:59I can't taste this at once.
18:02That's right.
18:03This is the traditional taste of Tsugitashi.
18:10It looks delicious.
18:14Konjac, green onion, and onion.
18:18Thank you for waiting.
18:20Here you are.
18:22Here you are.
18:23Here you are.
18:34Amazing.
18:36It melts in your mouth.
18:38It's so soft.
18:39It just disappears.
18:44But the stew is still really good.
18:46It's not like eating fat from a steak,
18:49but it's just like melt in your mouth beef butter.
18:52I don't know how to describe it.
18:54The tofu is great, too.
18:55It's flavored from the braising liquid on the outside.
19:00It's incredibly tender as well.
19:03Tsugitashi, it's a good story.
19:09The impressive part to me is that it's utilizing a cut of meat
19:14that in America would be thrown away.
19:16It's essentially a dumpling wrapper made from taro mixed with a starch and fried.
19:24When you bite into it, it'll be like melt in your mouth.
19:29It was amazing.
19:30It falls apart in your mouth.
19:32It was just great, and it inspired me to create more things.
19:36I think at this point, it needs to make an appearance.
19:41Take care.
19:47We'll be looking forward to it!
19:54This is the finished Japanese food collaboration dish.
20:00This is taro and beef tendon croquette.
20:05It's the croquette from that time.
20:07It's a hint, right?
20:09That's what they said.
20:10It's even more amazing than I imagined.
20:12It's different from the croquette I know.
20:14They put beef tendon in it.
20:18The beef tendon melts in your mouth!
20:24Let's meet again at the airport at 6.25pm.
20:27One, two...
20:28What are you going to do in Japan?