ちゃちゃ入れマンデー 2025年1月28日 #419 徹底リサーチ！冬なのにあの人だかりは何だ！？SP
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00What is today's Kachai Demand Day?
00:03I don't want to go outside. It's so cold.
00:08This time, we're going to recreate a local delicacy.
00:15I think it's better to eat it in the cold.
00:18It's better to eat it warm.
00:20It was delicious.
00:23It was the best.
00:25I've been to Japan, but this is the best.
00:28I'm going to eat it.
00:31I want to eat anything on this stick.
00:34Here are the specialties.
00:39Kachai Demand Day
00:41What is special about that person in winter?
00:48First of all, a group of people in Higashiyodogawa Ward, Osaka City.
00:54Kamishinjo, located in Higashiyodogawa Ward, Osaka City, is a town that is known as Kamishin.
01:04It's 13 minutes by train from Umeda.
01:07I walked from Kamishinjo Station on the Hankyu Kyoto Line for about five minutes.
01:13There are a lot of people in Kamishinjo.
01:18I found a crowd.
01:20It's cold, but there's a crowd.
01:22There are about 20 people lined up in the center of the crowd.
01:28It's new to me.
01:29It's new to me.
01:30It's a new feeling.
01:33It's very milky and rich.
01:36It's milky.
01:37I've only been here for 21 years, but it's the best for me.
01:41It's a taste I've never had before.
01:44It's revolutionary.
01:47A revolutionary milky taste.
01:50What's ahead of the crowd?
01:54I want to ride a little.
01:56I want to ride a little.
01:57I want to ride a little.
02:06Toripaikan Ramen
02:09This is a ramen shop that is open all year round.
02:19Not only is it chosen as a ramen revolutionary,
02:23but it is also the ultimate ramen award that determines the strongest ramen in Kansai.
02:28It has won numerous awards, such as shining in the Gumon Grand Prix.
02:33It is also known as the most delicious ramen in Osaka.
02:37It's creamy.
02:42It's like carbonara.
02:47The most popular Toripaikan Ramen has two kinds of salt and soy sauce.
02:53The soup is made from plenty of chicken and shrimp.
02:58The popular salt is made from salt from Awaji Island.
03:04The soup is rich in umami.
03:08And...
03:12Eskimo.
03:14By blending it for a long time, it becomes a fine foam.
03:18It has a creamy taste.
03:22The pasta-like straight noodles are elastic and supple.
03:28It blends well with the rich and creamy soup.
03:32It makes you want to drink it.
03:38It was very creamy.
03:40It was like a foam.
03:42It's rich, but it's light.
03:44I feel like I can drink it all.
03:47It has a mild taste.
03:49It made me wonder if I was really eating ramen.
03:54It was my first time eating two kinds of char-siu.
03:57It's beautiful.
03:58I enjoyed the taste twice.
04:00I was very satisfied.
04:03Char-siu is also very popular.
04:05It's a soft and moist chicken breast.
04:09It's cooked slowly at low temperature.
04:11Two kinds of rare pork cutlet are on top.
04:15You can enjoy a different taste of char-siu in one bite.
04:21It's delicious even if you eat only one kind of char-siu.
04:26But when you eat it with the soup, you can't stop eating it.
04:31It's the most delicious ramen I've ever eaten.
04:36This is it.
04:38This is it.
04:39This is it.
04:40This is it.
04:41This is it.
04:42This is it.
04:43This is it.
04:44It's a ramen with soy sauce and dried sardines.
04:48It's a refined and deep taste.
04:55It's a popular ramen in Osaka and the eastern Yodogawa prefecture.
05:00It's open from 2 to 3 on weekdays.
05:06Next, we will visit Taku, Kyoto.
05:12There are universities in the moon and many students in Kitaku, Kyoto.
05:19When I walk in Kitaku,
05:25I found a crowd of people.
05:28There are people in line.
05:29It's the fifth time.
05:31I can't get out of the line no matter what I eat.
05:33It's the best.
05:34It's worth lining up.
05:37It looks delicious.
05:38There are a lot of people.
05:40It looks delicious.
05:42I want to eat it.
05:47We came to Kitaku, Kyoto.
05:50When I walk in Kitaku,
05:53I found a crowd of people.
05:56There are a lot of people in line.
05:57It's like a city center.
05:58Despite the rain, there are a lot of people in line.
06:05It's the fifth time.
06:07There are a lot of people.
06:09It's the fifth time.
06:10It's worth lining up.
06:12I can't get out of the line no matter what I eat.
06:14It's the best.
06:15It's the best.
06:16It's worth lining up.
06:20Where are you from?
06:21Osaka.
06:23It's a heaven.
06:24I'm new to Kitaku.
06:25I can't get out of the line no matter what I eat.
06:29I want to bring a chair from home.
06:31It's a heaven.
06:32There are a lot of people in line.
06:35Do you understand?
06:39There are such enthusiastic fans. What is in front of this crowd?
06:45Hey, let's go see it!
06:57Kaki-Fried Steak Shop
07:00How many?
07:0110
07:02This is Osaka-ya, which opened a shop in Kitakuni, Kyoto City in 2000.
07:09This shop has a lineup of more than 40 types of steak dishes,
07:12such as the classic roast cutlet set meal and the juicy and voluminous chicken cheese set meal.
07:24During the winter season, you can line up for a limited number of Kaki-Fried Steak Set Meals.
07:33Many customers order Kaki-Fried Steak Set Meals.
07:37We use 100% lard to deep-fry the thick kaki in Hiroshima Prefecture's O-Buri.
07:45Looks delicious!
07:47The Kaki-Fried Steak Set Meal is a luxurious and voluminous menu with a total of 10 Kaki-Fried Steak Set Meals.
07:54I think 80% to 90% of customers order Kaki-Fried Steak Set Meals.
08:00The proud Kaki-Fried Steak Set Meals are recommended to be eaten with special tartar sauce.
08:06The original sweetness of the kaki and the rich umami of the tartar sauce,
08:11along with the acidity of the onions, give it an exquisite flavor.
08:16In addition, you can eat it with ponzu sauce as a change of flavor.
08:22If you don't eat Kaki-Fried Steak Set Meals, you won't be able to start the winter season.
08:26The Kaki-Fried Steak Set Meals are so voluminous that it's hard to eat all the kaki at once.
08:34If you want to eat Kaki-Fried Steak Set Meals in Kansai, this is the place to go.
08:40I like Kaki-Fried Steak Set Meals, so I eat it in many places.
08:44It's pretty good.
08:46I think the way to cook it is just right.
08:50It's really delicious.
08:52It's really juicy and quite milky.
08:55It was really rich.
08:57The number and taste are the best.
09:00I have to eat it. I have to eat it.
09:04I have to eat it.
09:06Kaki-Fried Steak Set Meals in Osaka that you can enjoy in winter.
09:11It's open on weekdays around 11 o'clock.
09:16Next is Wakayama Prefecture Kaisougun's crowd.
09:23It took about 30 minutes by car from Wakayama City.
09:29Wakayama Prefecture Kaisougun, Kimino-cho.
09:32About 75% of the total area is a forest town.
09:38It's such a cold season in such a mountainous town with a rich nature.
09:44I found a tiger crab.
09:47The texture is different.
09:49It has a natural feeling.
09:51It's a good feeling.
09:53It's delicious.
09:55It's really delicious.
09:57There are a lot of people in the mountains.
10:00What is the identity of this delicious food?
10:02This looks delicious.
10:09I came to Wakayama Prefecture Kaisougun, Kimino-cho.
10:14In the mountains of this rich nature,
10:19I found a lot of people.
10:23There are about 10 people, mainly women.
10:29The dough is fluffy and chewy.
10:32It's crispy like an apple candy.
10:36It was really delicious.
10:39The dough is different.
10:41It has a natural feeling.
10:43It's a good feeling.
10:45It's a good day.
10:47I wonder if it will come out as a parade.
10:52What is in front of this crowd?
11:10Pizza
11:12I want to eat it.
11:14This Soma Udon was opened in 2017.
11:19It's a restaurant where you can enjoy pizza in the mountains.
11:25I didn't train, so I learned by myself.
11:32Did you learn by yourself?
11:33Yes.
11:34I didn't cook, so I made it by myself.
11:40Uenaka-san is particular about pizza.
11:45The pizza dough uses Italian flour and salt.
11:50By letting the dough rest overnight, it creates a unique chewy texture and flavor.
11:58The original sauce based on Italian tomato sauce is topped with shrimp and mozzarella cheese.
12:08It takes about 1 minute and 30 seconds to bake.
12:16The pizza is baked.
12:20The dough is fluffy and the shrimp is chewy.
12:23The oiliness of the sauce matches the texture of the pizza.
12:29Italian tomatoes and cheese make the pizza more delicious.
12:35It's an original pizza that you can't taste anywhere else.
12:40The dough is different from other pizzas.
12:43I thought it was made with some kind of flour.
12:45The dough is chewy and delicious.
12:50It's delicious.
12:52It's really delicious.
12:53The atmosphere is great.
12:55It's a place where I get healing time.
13:02The reason why it's so popular is that it's not in the city, but in the mountains.
13:08And the only business is on Sundays.
13:12What is the reason for this?
13:15My main business is forestry.
13:17On weekdays, I do forestry work.
13:19I do a job called special firewood.
13:22On Sundays, I bake pizza.
13:24He bakes pizza on Sundays.
13:26It's like baking pizza in the city.
13:30It's like playing with pizza.
13:33There are other pizzas that Mr. Uenaka likes to play with.
13:39It's a spicy taco-style pizza.
13:43It's a pizza with fresh ham and colorful vegetables that use a lot of local vegetables.
13:51It's a dessert pizza that changes depending on the season.
13:55In addition, you can enjoy various flavors such as original gratin made from pizza dough and bread.
14:06If I'm enjoying it while I'm in my hometown, I'd like to be a person like that.
14:12I'd like to be a person like that.
14:17I'm proud of the pizza that I can enjoy in nature.
14:24It's the 11 o'clock on Saturday to avoid crowds.
14:31It's winter, but what kind of special is that crowd?
14:34Thank you to all the guests.
14:38Thank you, Mr. Uenaka.
14:40Nice to meet you.
14:43This is the first time for Mr. Ito to appear on the show.
14:49I'm really happy.
14:51I'm sorry.
14:54I've never seen such a noisy show before.
14:57I don't remember much of it.
15:00A young man suddenly came to me and said,
15:02This pizza looks delicious.
15:05This is bread.
15:06This is pizza.
15:09This time, it's a drama.
15:11Thank you very much.
15:13It's called MIREN.
15:14I watch it every week from midnight to 2 p.m.
15:19I want everyone to watch it.
15:22Kanda, what kind of restaurant do you want to go to?
15:24I'd like to go to Akagi, a chicken pie restaurant.
15:27If it's white and chicken pie, it doesn't look bad.
15:31It's visually kind to women.
15:33I think it's good for beauty.
15:37I don't eat much here.
15:39I eat a lot of soy sauce ramen.
15:41I think this is the best.
15:44I think this is the best.
15:46There is no seaweed in this ramen.
15:48In Tokyo, you put seaweed right away.
15:51Why do you put seaweed?
15:54Seaweed makes rice delicious.
15:58I don't need seaweed.
15:59There are different ways to eat it.
16:01I don't need it.
16:02I don't need it because I don't know the style of Tokyo and Osaka.
16:07This is fried oyster.
16:09It looks delicious.
16:10This is a restaurant in Osaka.
16:11This is in Kyoto.
16:12This is 10 pieces.
16:14This is 1450 yen.
16:16This is fried oyster.
16:18I don't cook fried food at home.
16:21Don't you cook at home?
16:23I cook 90% of the time at home.
16:27I was worried that he would speak.
16:29He speaks in a low voice.
16:31I'm on standby now.
16:33I'm looking forward to it.
16:36I used to be a chef.
16:38I was asked to teach him how to fry oysters in a low voice.
16:44During the broadcast, I said I didn't need it.
16:48Kanda and Kuroda have been on this show for a long time.
16:52I have received various advice.
16:54Have you ever cooked at home?
16:56I haven't.
16:58I haven't.
17:00I haven't.
17:02I haven't.
17:04I haven't.
17:08This is YAMAHIRO in WAKAYAMA.
17:10It takes time.
17:12But it's worth going there.
17:14This is a place where you can study alone.
17:19I'm glad that more people are coming.
17:24Kuroda has a house in Osaka.
17:29He has a house in Awaji.
17:32You don't know Awaji Island, do you?
17:34I know.
17:35Have you ever been there?
17:36I haven't.
17:37Kuroda may not be able to say this.
17:40I want you to get along with him.
17:42I want you to come to Awaji.
17:44I want you to appeal to him.
17:46That's right.
17:47I want to get along with him.
17:50If you come to Awaji, what do you want to eat first?
17:54Omotenashi.
17:55Omotenashi.
17:56What do you want to eat first?
17:57I want to eat UDON first.
18:00UDON first?
18:02I don't eat UDON.
18:05You are so cool.
18:07You don't eat UDON.
18:10Next is a group of people in Chuo-ku, Osaka.
18:17This is the office of a famous company.
18:19This is HONMACHI, a business district in Chuo-ku, Osaka.
18:24It's about four minutes' walk from HONMACHI station on the Osaka Metro Midosuji Line.
18:31It's long.
18:32It's amazing.
18:33They found a crowd of people.
18:36It was a completely different level of fluffiness.
18:39It was the first time I ate it.
18:41I was attracted to the food.
18:43It was very delicious.
18:45It was a completely different level of fluffiness.
18:48It was the first time I ate it.
18:52It was very delicious.
18:54It was very delicious.
19:00It's about four minutes' walk from HONMACHI station on the Osaka Metro Midosuji Line.
19:06It's long.
19:07It's amazing.
19:08They found a crowd of people.
19:11It's long.
19:13It's lunch time.
19:15It's about 40 people including female customers.
19:20It's because it's Japanese food.
19:23It's plump.
19:27It was a completely different level of fluffiness.
19:29It was the first time I ate it.
19:32I love to eat.
19:33I was attracted to the food.
19:35It was very delicious.
19:38It was a completely different level of fluffiness.
19:41What's in front of this crowd?
19:45Wait a minute.
19:46Wait a minute.
19:47Red.
19:48Bring me a sunshade.
19:54It's here.
19:55It's a rice ball plate.
19:59It opened in June, 2024.
20:01It's a rice ball specialty store.
20:03It's called Kome-to-Mitsu.
20:05It's a trend to eat a lot of rice balls.
20:08This store is simple.
20:10You can enjoy the original taste of rice.
20:15It's popular to eat rice balls that are easy to eat.
20:21It's not just take-out.
20:23There are also a lot of eat-in menus where you can eat freshly made rice balls.
20:29It's a popular store where you can line up as soon as you open.
20:34The color of the rice is changing little by little.
20:35The rice is made of rice husk.
20:37It's grown in pure water, so it's sweet and fragrant.
20:42The season changes the way it's cooked and the time it's soaked.
20:47The key to the taste is the blend of five types of salt selected from all over the country.
20:54The rice ball is made of research.
20:56The rice ball is made of research.
21:00The rice ball is the most popular among them.
21:06Two salt rice balls and miso soup.
21:10It's a day-to-day dish.
21:13It's a mildly seasoned black sea bream.
21:21It's made of homemade tofu.
21:23It's a mixture of shrimp and Hiratake.
21:26The woman who wants to eat a variety of dishes is quiet.
21:32And the rice ball is free of charge.
21:35It's 1,200 yen.
21:40There were up to 12 customers so far.
21:45I ate it.
21:46I ate it, too.
21:48It's nutritious and delicious.
21:49It's nutritious and delicious.
21:50It's nutritious and delicious.
21:51And it was crispy.
21:54It was very delicious.
21:57I'm happy to eat a variety of dishes.
22:05And not only rice balls, but also after meals.
22:10The store names are rice and honey.
22:12The store names are rice and honey.
22:13The store names are rice and honey.
22:14The store names are rice and honey.
22:15The store names are rice and honey.
22:17Kanten, Shiratama.
22:19It's a menu with a lot of seasonal fruits.
22:25Kanten doesn't use Tengusa.
22:28So, it has a good texture.
22:30So, it has a good texture.
22:34Sweet red bean paste and black honey go well with it.
22:37Sweet red bean paste and black honey go well with it.
22:38It's a good taste.
22:41You can enjoy rice balls and sweets while relaxing.
22:45You can enjoy rice balls and sweets while relaxing.
22:48If you want to avoid crowds, I recommend you to come here around 2 p.m.
22:56Next, Hyogoku, Kobe.
23:03We came to Hyogoku, which is located in the center of the sea side of Kobe.
23:08It takes about 8 minutes to walk from JR Hyogo station to the east.
23:13It's close to the national highway No. 2.
23:18There are many people.
23:20We found a crowd.
23:22There are many people.
23:23There are many generations.
23:25There are more than 10 people in a wide range of generations under the cold sky.
23:30It's a high-class restaurant.
23:33I think this restaurant is the best in this area.
23:36It's not just a strong taste of miso.
23:39It has various tastes.
23:40I like it.
23:43What is the most delicious and complicated miso in this area?
24:02Miso Ramen
24:07This is Miso Ramen Satsuki, which has a 20-year history in Hyogoku.
24:14It's a competition between one miso ramen and a set of rice.
24:18It's a popular restaurant in Kobe.
24:23There are about 100 people who come to this restaurant just for lunch.
24:29What kind of ramen is this?
24:31This ramen is blended in various ways.
24:33It's a secret.
24:37Many of the ingredients used in ramen are a secret.
24:42It's a tonkotsu soup with Kobe vegetables.
24:45It's a blend of several types of miso.
24:49According to the owner, he uses thin noodles, which are unusual for miso ramen.
24:54It's a soup with a hard finish.
24:58There is also meat and char siu.
25:00It's voluminous.
25:02It's different from Japanese Sapporo miso ramen.
25:05It's a spicy miso soup that Kansai people like.
25:09It goes well with thin noodles.
25:13I'm not good at miso ramen.
25:16It was easy to eat and the soup was delicious.
25:19There aren't many miso ramen in Kobe.
25:23The miso soup here has a very complicated taste and is delicious.
25:27The egg is the main ingredient in the ramen.
25:30It's beautiful and delicious.
25:33Here is the information from a regular customer.
25:37My husband is sick.
25:41The restaurant was closed once.
25:44I heard that the regular customers would reopen.
25:49The restaurant was closed and reopened.
25:52I was about to cry when I thought it was the last time.
25:58This is the restaurant.
26:00The owner was sick in May last year.
26:03The restaurant was closed suddenly.
26:07The owner of the previous restaurant was saved.
26:10I've been a fan of this restaurant for 15 years.
26:13I was shocked when I thought I wouldn't be able to eat this ramen.
26:17I couldn't eat this ramen.
26:19The owner of the restaurant wrote a letter to me.
26:24Fortunately, the owner of the restaurant remembered the recipe.
26:29I was able to reproduce the recipe.
26:34I used to be a pharmacist.
26:36I run a pharmacy and run an IT business.
26:41Mr. Watanabe, who was a fan of the restaurant, decided to eat the ramen again.
26:53Mr. Watanabe cooperated with the owner of the restaurant to reproduce the ramen.
26:57Mr. Watanabe's business was helped by his classmate.
27:01The restaurant reopened in November last year.
27:06The restaurant was able to open again.
27:11I was happy.
27:12I've been eating ramen since the first day.
27:15I drink soup until the end.
27:18I was able to reproduce the taste of the ramen.
27:21I am grateful to the local residents.
27:24Thank you very much.
27:27Miso Ramen Satsuki reopened in Kobe.
27:31The restaurant is open until 3 p.m.
27:33The restaurant is open until 2 p.m.
27:38Next is a group of people in Takashima City, Shiga Prefecture.
27:42Takashima City is located in the northwest of Shiga Prefecture.
27:45Takashima City is famous for its white-bearded shrines.
27:49It is also famous for its metasequoia, which was chosen as one of the 100 best Japanese flowers.
27:53Takashima City is also famous for its white-bearded shrines.
27:56Takashima City is also famous for its metasequoia, which was chosen as one of the 100 best Japanese flowers.
28:01I am walking along the national road near the white-bearded shrine.
28:06As I walk along the road, I find a crowd of people.
28:15There are more than 10 people in line on a cold morning before the opening of the restaurant.
28:21It's a gentle taste.
28:23What should I say?
28:27I can only say delicious.
28:30It's very cold this winter.
28:32I think it's perfect to eat in this restaurant.
28:37I think it's good to line up in the cold.
28:40It's still warm.
28:42You can line up as many times as you want.
28:48The more cold it is, the better it is.
28:50What's ahead of the crowd?
29:00Showa 27
29:05Tonjiru
29:08Tonjiru again?
29:10This is a white-bearded restaurant that has been loved by fans for many years since the opening of Showa 27.
29:19It's a restaurant that attracts a lot of people, not only locals but also cyclists and motorcyclists.
29:32Tonjiru is served for 290 yen per cup.
29:37It's a gentle taste that hasn't changed since the opening.
29:42My parents told me not to reduce the amount of ingredients.
29:48So, I don't make a lot of money.
29:51Are you okay without making a lot of money?
29:54But I'm glad to hear that it's delicious and I'm full.
30:02Tonjiru uses 7 kinds of ingredients with a sweet taste.
30:07Tonjiru keeps its original taste.
30:11It's a gentle taste and I can feel it in my body.
30:15It's a sweet taste.
30:17I feel like I'm back at home.
30:22Tonjiru is perfect to eat in the cold.
30:26There are a lot of ingredients in it.
30:29The green onion is crispy and delicious.
30:32I like it.
30:35I recommend this Tonjiru Ramen with a lot of ingredients.
30:42It's hard to find.
30:44It's a combination of Chinese noodles and Tonjiru.
30:49It's a popular dish.
30:53I recommend this Oden.
30:57It looks delicious.
30:58My parents are from Kanto.
31:01So, it has a strong taste of Kanto.
31:05It's a self-service dish.
31:08You can eat it for about 100 yen.
31:14It's a strong taste, but it's delicious.
31:19I recommend this Oden.
31:21It's different from Oden in a convenience store.
31:23It's delicious no matter what you eat.
31:26I've been eating this since I was a child.
31:28It's a home-made taste.
31:31It's a taste that you can't find in a normal restaurant.
31:35It's a combination of Tonjiru, Chinese rice, Suji, and deep-fried tofu.
31:40I can't get rid of this soup.
31:45I can eat it every day.
31:48I eat this once a month.
31:52It's a combination of Tonjiru, rice, and Oden.
31:56This is enough for a meal.
31:59I'm going to eat a lot.
32:02I'm going to eat a lot.
32:06A white-bearded restaurant in the cold winter.
32:09It's a good place to eat around 11 o'clock on weekdays.
32:13It's warm.
32:16It looks delicious in a warm studio.
32:18It looks more delicious outside.
32:21It's 290 yen for Tonjiru and Oden.
32:26It makes me want to go to the restaurant.
32:32I think that will make it more delicious.
32:35It looks delicious.
32:37I heard this from KURODA, the god of cooking.
32:40What are you talking about?
32:43He is a god.
32:45He came to me and said,
32:47I'm going to make Tonjiru at home.
32:52I said I'd make it.
32:55He said, you should not use the frozen Tonjiru.
32:59It's amazing.
33:03Return the meat to the top.
33:08He boiled the meat.
33:10He put the meat in Tonjiru without returning it to room temperature.
33:14Is the taste different?
33:16It's hard.
33:18The fat of the pork makes the Tonjiru delicious.
33:23The fat doesn't come out.
33:25The meat is cold.
33:27If you put it in cold water, it hardens.
33:32It doesn't harden.
33:34What are you doing?
33:40I liked the rice ball plate.
33:43Don't cut KURODA's fun stories.
33:47I thought it was a pervert.
33:50Please make a rice ball plate.
33:53Please make it at the editing point.
33:55Thank you very much.
33:57The rice ball can be replaced.
33:59I thought it was amazing.
34:01Everyone said it was delicious.
34:06Do you make rice balls at home?
34:09I can't make rice balls because it's too hot.
34:13I will buy it.
34:15Wait a minute.
34:20I've never heard of such a reason.
34:23I've never heard of it.
34:26It's delicious because it's hot.
34:28I can't make rice balls because it's too hot.
34:30I will buy it.
34:32What will you make?
34:33I will make rice balls.
34:35That's obvious.
34:37Hey, lady.
34:40Next is Nara IKOMAGUN.
34:48I came to IKARUGA, located in the northwest of Nara.
34:54This is a city with many historical sites, including world heritage sites.
35:00I walked along the national road.
35:04There are many people.
35:06It's winter, but there are many people.
35:12I want to eat this.
35:17I walked along the national road of IKOMAGUN in Nara.
35:21There are many people.
35:23There are many people.
35:26It's lunch time.
35:28There are more than 10 people, mainly people in their 20s and 40s.
35:34The volume of the restaurant is full and the taste is delicious.
35:37The price is also cheap.
35:39This is one of my favorite restaurants in my hometown.
35:42All the dishes were delicious.
35:45I want to come here again.
35:47I've been to many restaurants, but this is the best.
35:51The spiciness is addictive.
35:55Once you eat it, it becomes a habit.
35:58What is in front of this crowd?
36:02Please move a little.
36:13Chinese lunch.
36:17This restaurant has been in business for 50 years.
36:20This is an Olympic restaurant in IKARUGACHO.
36:26This restaurant is busy with customers every day.
36:33This is delicious.
36:35This world is delicious.
36:38I think it's important to cook without compromising on ingredients.
36:45They are passionate about Chinese food.
36:49They prepare Chinese food at 5 a.m. every morning.
36:53This is Chinese food.
36:58All the Chinese food they are proud of is delicious.
37:03Lunchtime menu.
37:06This is an Olympic lunch with a lot of volume.
37:12They use the pork of Nara prefecture.
37:15They use the pork of Yamato, the local pork of Nara.
37:18You can choose the main dish.
37:21This is a popular dish.
37:24This is a dish of tofu.
37:27This is a dish of minced meat.
37:30This dish is used to enjoy the texture of beef.
37:36Minced meat and miso is seasoned with soy sauce and natural soy sauce.
37:42Two kinds of Doubanjiang are added to add spiciness.
37:47In the pleasant spiciness, it is finished with a marbled tofu that spreads richness and umami.
37:55If you put it on the hot rice, it's an unbearable deliciousness.
38:03Other than that, what is the special menu of the Olympic restaurant?
38:08Thank you for waiting.
38:09It's Champon.
38:11Champon?
38:13Champon with plenty of ingredients in a bowl about 30 cm in diameter.
38:21By the way, this is the ingredient for one meal.
38:26There are a lot of crispy vegetables in seafood such as shrimp, scallops, and squid, and the texture is excellent.
38:36The soup of the chicken breast is like a sauce.
38:41The compatibility of the soft-boiled treatment that has been aged overnight is excellent.
38:47It has been a popular menu since the beginning of operation, and it has been receiving hot instructions from regular customers.
38:54There are a lot of vegetables and seafood, so I can't eat other restaurants' Champon.
39:00This is the best.
39:02When I came to Champon, I was worried about the size, but I was able to eat it easily.
39:09Thank you for the meal.
39:11Then, it is an Olympic restaurant that has been loved for many years in Ikaruga-cho.
39:18If you want to avoid crowds, it is recommended to come to the store around 10.30 on the day of the opening.
39:29Next is Hyogo Sumotoshi's crowd.
39:36Sumotoshi is located in the middle of Awaji Island, and there are hot springs and hotels along the sea.
39:42Sumotoshi is a city with a nostalgic landscape.
39:47As I walk along the road where the park scenery spreads,
39:56I found a crowd.
39:59Around 11 a.m. on Sunday,
40:02there are about 10 people on this day, even though it is quite cold.
40:10I come here on Saturday and Sunday, but there are always a lot of people.
40:15I can't get enough of it.
40:19The dough is delicious.
40:22I don't get tired of it.
40:26Awaji Island is the best.
40:28If you look it up in Hyogo Prefecture, I think it will be ranked high.
40:34The dough is delicious.
40:36I don't get tired of it.
40:39Awaji Island is the best.
41:04This bakery, Oolong Jelly & Cafe Hirano Pan,
41:08is open in Awaji Island, a local area,
41:11run by a shop owner who trained in Osaka and Kobe.
41:16There are more than 100 kinds of bread in the store.
41:20It is a popular shop not only for the locals, but also for tourists on weekends.
41:27I think the general dough is fermented for about an hour.
41:31Our dough is fermented at a low temperature for 18 hours.
41:35By doing so, the flavor is enhanced and the taste of the bread is maximized.
41:40The most popular bread in Hirano Pan is the croissant with a lot of fermented butter.
41:47Compared to the general croissant,
41:50the croissant in Hirano Pan has a thicker dough,
41:56so you can feel the flavor of butter more strongly.
42:03The outside is crispy and the inside is fluffy.
42:06It is a super popular bread that sells more than 400 pieces a day.
42:13In addition, this Danoise is popular with croissants.
42:18What is Danoise?
42:20Danoise is a so-called delicacy in French.
42:25Danoise in Hirano Pan is full of fruits and is very popular with women.
42:32I think this is the best croissant I have ever eaten in my 50 years of life.
42:36This croissant is the best.
42:39It is worth coming to buy bread or croissant.
42:46I bought today's bread and tomorrow's bread.
42:50If I freeze the bread, I can eat it later.
42:54I want to eat it for a long time.
42:59In addition to the croissant with a double color and a ribbon-shaped bread,
43:07there are many other breads on SNS.
43:12If you like a lot of things,
43:14this is a curry bread with spicy and authentic curry.
43:19This is a croissant with a lot of vegetables and sausage.
43:22And this is a bacon shrimp that is very delicious.
43:28In addition,
43:30I opened a shop in Awajishima, my hometown.
43:34I have a bread with a lot of ingredients from Awajishima.
43:39This is a soft bread with milk from Awajishima.
43:43This is a bread au lait.
43:45This is a bread with a lot of ingredients from Awajishima.
43:50This is a bread with a lot of ingredients from Awajishima.
43:56This is a bread from Lulangerie & Cafe,
43:59which is popular with locals and tourists.
44:02It is recommended to avoid crowds at 9 am on weekdays.
44:09Next is the crowd in Nishiku, Osaka.
44:16I came to this building in front of Kujo Station on the Osaka Metro Central Line.
44:25I went up the spiral staircase.
44:31I found a crowd.
44:35There are 8 people lined up, mainly men.
44:40I was surprised.
44:41They use a lot of spices.
44:45It's different from other shops.
44:49I think this is the most delicious curry I've ever eaten.
44:52This is the first curry I've ever eaten.
44:55It was delicious.
44:57I was in a good mood when I received it.
45:04I'm going on a trip.
45:07What is ahead of this crowd?
45:26Spicy curry.
45:29This curry was opened in 2014.
45:36This curry has been selected four times in 100 famous shops.
45:42This is the ultimate curry.
45:44This is a famous shop that has won the Grand Prix in the Kansai version.
45:50At first, I started with an extension of my hobby.
45:54After I got busy, I realized that I had to do it as a professional.
46:00I went to India once and learned the value of spices.
46:08Chicken curry is a curry that incorporates the original Indian style.
46:15This is Indian style.
46:18Six kinds of ingredients such as salad and yogurt are used to make curry.
46:27The main curry uses five kinds of spices such as Indian cumin and cardamom.
46:35On top of that, add vegetables such as onions and ginger and chicken wings.
46:43Add 10 kinds of spices such as turmeric and you're done.
46:50This curry has a deep flavor of Indian spices.
46:55This is a popular menu that has been provided since the opening.
47:01The spices are mixed and the scent is strong.
47:05I think the concept of curry has changed.
47:09In addition, there is a curry that uses seasonal ingredients.
47:16It goes well with the popular chicken curry.
47:20By mixing two kinds of curry and the surrounding ingredients, the taste changes.
47:27It's the ultimate dish where the spoon can't stop.
47:34It was a very beautiful plate.
47:37I enjoyed it with my eyes and mouth.
47:40It was the best scent that came out of my nose.
47:43I eat curry in winter because it warms my body.
47:48This is the ultimate dish for me.
47:51This is the top of the top.
47:53In addition, it is recommended to add toppings to make the curry taste deeper.
47:58This is a fried spice egg that changes the taste of curry.
48:04This is a fried dish that you can enjoy every week.
48:09You can enjoy a deeper taste by adding Indian-style cooked rice and biryani.
48:19I don't think I'll get there, but I think I'll keep thinking and making new things.
48:28You can enjoy the ultimate curry that continues to evolve.
48:33Why don't you come and visit us?
48:35Avoid crowding on weekdays from 1 p.m. to 1 p.m.
48:44This is the first time I've seen Abel's curry.
48:47This is the first time I've seen Abel's curry.
48:50You're noisy.
48:52Don't say that.
48:54Did you notice?
48:56I was so interested that I talked about spices.
49:01This is HIRANO bread.
49:03This bread is delicious.
49:06This is good.
49:08There are more than 100 types of bread.
49:10I like croissant.
49:12When I eat it, I get a lot of skin.
49:15It's delicious to eat one by one with my fingers.
49:18I'm sorry I talked about it at the end.
49:21I've heard about croissant twice.
49:29How many times did you say the same thing?
49:32I'm sorry to say this, but that's not true.
49:36I'm sorry.