吉田類の酒場放浪記 2025年1月6日 大師前「どぜう 季節料理 大門」
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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 吉田瑞の酒場放浪記
00:21Rui Yoshida
00:25I'm Rui Yoshida.
00:27Today, I'm at Daishinmae Station.
00:33This is the Tobu line from Nishiarai Station.
00:38There's only one station.
00:40It's a bit strange to be here.
00:44It's a very unique place.
00:48I'm sure I'll find something interesting here.
00:53Let's go.
00:59Daishinmae, Tobu Railway, is one of the three major stations in Kanto.
01:03It's the gateway to Nishiarai Station.
01:06Mr. Yoshida has visited here several times.
01:10There's a senbei shop.
01:13This shop is amazing.
01:16Kimama Cafe.
01:18Let's go inside.
01:21Hello.
01:23I didn't know there was such a fashionable shop.
01:27We specialize in Ethiopian mocha.
01:32Is that so?
01:34Kimama Cafe specializes in Ethiopian mocha.
01:40Mr. Yoshida used to sell mocha at events.
01:44Two years ago, he opened his dream shop.
01:47This is a deep mocha.
01:49This is a light mocha.
01:51This is a medium mocha.
01:53I'd like a deep and fragrant mocha.
01:57You can enjoy three different flavors and scents with the same mocha.
02:02It smells good.
02:07Is there anything special about this mocha?
02:10I like beans.
02:12This is a traditional coffee bean called natural.
02:18Natural is a coffee bean that has been harvested and dried.
02:28It's bitter.
02:31There are three different flavors.
02:37I'd like a light mocha.
02:41Here you go.
02:44It's the same bean, but a little different.
02:48It smells sweet.
02:50A light mocha has a rich scent.
02:55It's sour.
02:57It's a little fresh.
03:02If you can tell the difference, you can enjoy it.
03:08They eat homemade marmalade toast and compare it with coffee.
03:16I think this is a light mocha.
03:20It's sour, so it goes well with coffee.
03:25Whether it's sweet or sour, it's up to each person.
03:34As expected of Kanjyo Line 7, Kan-Nana.
03:40There's a lot of traffic.
03:44Here it is.
03:46Daimon.
03:49How is it?
03:51Daimon is good, isn't it?
03:54Let's go in.
03:57Hello.
03:59Thank you for coming.
04:05Welcome.
04:07This is our original shochu highball.
04:13I'd like that, please.
04:17It's been about 70 years near Nishiarai.
04:20Daimon is famous for three seasonal dishes.
04:26This restaurant sells traditional Edo food, Dojounabe, at a reasonable price.
04:33In addition to Dojounabe, there are plenty of seafood and seasonal dishes.
04:38Most of the dishes are limited to one person.
04:43Takashimizu Sakadaru.
04:46Here you are.
04:48This restaurant has been running for decades.
04:53This is our steamed fish.
04:55It depends on the day.
04:58This is fried fish.
04:59This is fried sweet potato.
05:06It's crispy.
05:08I got a cold one.
05:10This is fried fish.
05:18Next, he's going to eat Namban-zuke with Mako curry.
05:27Is this Kinme?
05:30Kin-toki-dai is similar to Kinme.
05:33There are a lot of fish.
05:37I'd like sashimi Moriase.
05:43Thank you very much.
05:45Kin-toki-dai and Fuefuki-dai are not familiar to him.
05:49But he buys them almost every day, so he doesn't get tired of them.
05:54Thank you for waiting.
05:56It's so beautiful.
05:59Look at the color.
06:02All the fish are facing left.
06:05I'm going to drink this.
06:07I'm going to eat Kaga-tori.
06:11Thank you for waiting.
06:13Kaga-tori is made with traditional silversmithing techniques.
06:19It has a sharp taste of rice.
06:24I'd like to start with Fuefuki-dai.
06:27He's not familiar with Fuefuki-dai.
06:31It has the most delicious sweetness.
06:38He's going to eat Kaga-tori.
06:42I'd like to eat Kin-toki-dai.
06:50The sake is refreshing.
06:52It has a pleasant texture.
06:57It goes well with the alcoholic sake.
07:01There's a dojo-nabe.
07:03I hear the dojo-nabe many times.
07:08He's waiting for the dojo-nabe.
07:12I'm sorry.
07:14I hear the dojo-nabe many times.
07:19Can I have a dojo-nabe?
07:23If you like, we have a half-size dojo-nabe.
07:26Is that so?
07:27That's rare.
07:29I'll have a half-size dojo-nabe.
07:32The dojo-nabe is made by boiling the bones and burdock together.
07:37It's ready.
07:41It's hot, so be careful.
07:43The dojo-nabe is ready.
07:46I'll have a half-size dojo-nabe.
07:48I saw the dojo-nabe when you put the sake in it.
07:51Please try it.
07:53This is the dojo-nabe.
07:57I'll have a half-size dojo-nabe.
08:02I'll have a half-size dojo-nabe.
08:04Takashimizu has a rich flavor with the addition of cedar.
08:08He puts salt on the edge of the bamboo and eats it.
08:14I can smell the scent of the barrel.
08:18He eats the dojo-nabe without the bones.
08:22He eats the dojo-nabe without the bones.
08:25I can smell the scent of the dojo-nabe, burdock, green onion, and cedar.
08:29Takashimizu goes well with it.
08:38It's time for me to get my revenge.
08:44It's already full.
08:48Excuse me.
08:50The fried curry here is the best.
08:54I've been eating it for a long time.
08:57He's going to eat it.
09:00The fried curry is the specialty of this restaurant.
09:09I'm sorry. I'm sorry to keep you waiting for the fried curry.
09:11This is art.
09:14Thank you very much.
09:15The fried curry is great.
09:17I can eat the bones, too.
09:18From the head to the tail.
09:19I'm sorry, but I can't eat half of this.
09:20This is the only one.
09:21I'm sure of it.
09:24It's a little hot, but he eats it with his bare hands.
09:31It's a luxurious rice cracker.
09:35It's hot.
09:38It's a tradition to eat it with vinegar and soy sauce.
09:45I'm proud of this taste to the world.
09:55The fried curry is the best.
09:58Thank you very much.
09:59It goes well with the pickled fish.
10:01Thank you very much.
10:09The last dish is a seasonal hot pot.
10:11What is the recommended menu on the left?
10:14The recommended menu is a hot pot with pickled fish.
10:17It's delicious if you put the wonton you make at home in it.
10:22So, we recommend it to our customers.
10:26That's why the hot pot is the recommended menu.
10:29Does that mean you can make half of it?
10:31Yes.
10:32Homemade wonton in a hot pot with pickled fish.
10:35The recommended menu is a nice name.
10:39I'm sorry to keep you waiting for the fried curry.
10:42This is a set of pickled fish and pickled fish.
10:47I'd like to have a boiled fish.
10:49Is it a dessert?
10:50Yes, it is.
10:53Isn't it a boiled fish of Kekuhime?
10:55Yes.
10:56It's the best.
10:58Here you are.
11:00It's a boiled fish that has a natural umami and a strong taste.
11:06It's a dessert from North America.
11:09It's the best.
11:10It has a hot pot with pickled fish and a wonton.
11:19And a boiled fish.
11:31Let's try the recommended menu, wonton.
11:34I can feel the vitality of this dish just by its umami.
11:43I'll do my best to run this restaurant.
11:49I'll do my best, too.
11:51He enjoyed the local sake bar, which was protected by Odaishi.
11:56It's the best.
12:04Wow.
12:09It was a wonderful Dojo Daimon.
12:13This is a great restaurant.
12:20I didn't know that such a luxurious restaurant existed in Ryofu-tei.
12:28The food in Itacho was wonderful.
12:32I didn't know that I could enjoy such a luxurious restaurant.
12:37I'm going to take a look around and go home.
12:40See you later.
12:46Taru-zake and the winter evening with the flowers in bloom.
12:54Iwai-zake, year-round.