世界くらべてみたら 2025年1月29日 木村拓哉せかくら初登場！美食の街パリでフランス食文化の真髄を学ぶ！
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00:00Today's special guest is Takuya Kimura!
00:00:07Congratulations!
00:00:09I'm sweating.
00:00:11It's been a long time since we've seen each other.
00:00:16I think you've known each other for a long time.
00:00:18Do you have any impression of Takuya Kimura when you were young?
00:00:22Impression?
00:00:24He's like my relative.
00:00:32Me too.
00:00:38The movie is currently on sale.
00:00:40The movie is currently on sale.
00:00:44Takuya Kimura, who played a tough French chef,
00:00:47and Nakamura-an, a samurai,
00:00:49are exploring the food culture of Paris.
00:00:54They're approaching the surprising food culture that Japanese people don't know about.
00:01:01A special collaboration with Clamazon Paris.
00:01:03What is the true appearance of French food culture that Japanese people don't know about?
00:01:09But before that...
00:01:12In the world, there are a lot of crazy foods that are beyond the common sense of Japanese people.
00:01:19The challenge of such a huge dish in the world is the pride of Japan, the golden twin,
00:01:24Harambeko cheese!
00:01:30This is a Cuban barbecue plate that is about 4.6 kilometers long in Miami, Florida.
00:01:36This is a huge hamburger that weighs more than 400 grams.
00:01:40All 30 types are completed.
00:01:48But the surprise is still here.
00:01:51On the same day?
00:01:53At 8 p.m., the twins came to...
00:01:56Wow, that's amazing.
00:01:58There are so many people.
00:02:00Wow, look at this.
00:02:03There are so many people.
00:02:05Wow, look at this.
00:02:07We've come to a place with a lot of food trucks.
00:02:10Let's eat.
00:02:11Despite the fact that it's 8 p.m., there are a lot of food trucks and people eating their food.
00:02:17The kids are going around.
00:02:18What are you eating?
00:02:20It's a Venezuelan dish called Cachapa.
00:02:25Big cheese is the main dish.
00:02:27That's amazing.
00:02:29Churros are also delicious.
00:02:31Churros.
00:02:33It's a must-eat.
00:02:36Miami is a city with more than 50% of immigrants from Central and South America.
00:02:41That's why when they sell the most popular food in Central and South America using a food truck,
00:02:47it became a hot topic and people started to gather.
00:02:52They come here often because they can eat food from all over the world.
00:02:56There is also a place for children to play, so they can enjoy it as a couple.
00:03:00It's one of the charms to be able to eat slowly without worrying about children.
00:03:06There are 15 food trucks that gathered on this day.
00:03:09So, we're going to eat all the popular food trucks.
00:03:14All of them?
00:03:16Did you say all of them?
00:03:18Let's start with the Venezuelan dish we learned earlier.
00:03:22What kind of Venezuelan dish is it?
00:03:23Do you have any recommendations?
00:03:25My recommendation is cheese Cachapa.
00:03:27Cheese Cachapa.
00:03:29One cheese Cachapa, please.
00:03:31Please wait a moment.
00:03:32The Venezuelan cheese Cachapa is a pancake made by crushing raw corn and putting a lot of butter on it.
00:03:40It looks delicious.
00:03:42It's a traditional Venezuelan pancake that is baked with homemade cheese like mozzarella.
00:03:47What is this?
00:03:49Finally, it's a high-calorie dish with a lot of cream cheese and powdered cheese.
00:03:55It's high-calorie.
00:03:56Thank you for waiting.
00:03:59There's a lot of cheese on it.
00:04:01It's good.
00:04:03You'll be full with this, right?
00:04:06The cheese is quite heavy.
00:04:09It's sweet.
00:04:10The dough is sweet.
00:04:12The pancake dough is sweet.
00:04:14The saltiness of the cheese is like milk.
00:04:17It's the sweetness of milk.
00:04:19It's chewy.
00:04:21It's delicious.
00:04:22It's fast.
00:04:24They finished eating in just two minutes.
00:04:27Let's move on to the next restaurant.
00:04:28Churros.
00:04:29Do you have any recommendations?
00:04:30Churros from Cachapa.
00:04:32We put our favorite sauce in our churros.
00:04:35There are cheeses and caramels, but Nutella is delicious.
00:04:39It's chocolate.
00:04:40Nutella is a chocolate sauce made with hazelnuts, cocoa, and sugar.
00:04:46It's delicious.
00:04:47In Venezuela, it's a dessert that you can enjoy at tea time.
00:04:50It's called Ikiyama Makaizo.
00:04:58It's a lot of Nutella.
00:05:00It's big.
00:05:02The churros are big.
00:05:03It's Nutella.
00:05:06It's big.
00:05:07It must be delicious.
00:05:09Be careful. It's Nutella.
00:05:13It's freshly fried.
00:05:14It's a calorie bomb.
00:05:15There's a lot of Nutella.
00:05:17It's as delicious as other churros.
00:05:19I thought there was only a little Nutella, but there's a lot of it.
00:05:23It's really delicious.
00:05:24It's delicious.
00:05:26It's amazing.
00:05:27It's amazing.
00:05:28This is a 150-gram churro.
00:05:34There's more.
00:05:38It's a huge shake.
00:05:39It's not a shake.
00:05:41It's a calorie bomb.
00:05:42I'll start with vanilla.
00:05:44America is amazing.
00:05:49It's delicious.
00:05:50It's not vanilla, it's milk.
00:05:52It's very rich.
00:05:53It's a luxurious taste.
00:05:56What about the Nutella shake that was in the churros?
00:06:01It's really delicious.
00:06:02The richness of Nutella is diluted in milk, but it's really delicious.
00:06:07Rather than a rich vanilla ice cream with milk and cookies,
00:06:12the decoration shake is a popular dessert in Miami.
00:06:16America is amazing.
00:06:19It's amazing.
00:06:22It's an ice cream.
00:06:24It's an ice cream.
00:06:25There's a huge cookie ice cream on top of the shake.
00:06:29It's the best.
00:06:30It looks delicious.
00:06:32It looks delicious.
00:06:34It looks delicious.
00:06:37He was surprised by the people he met, but he finished 2.5 kilograms of sweets in no time.
00:06:44He really drank two cups.
00:06:46It's amazing.
00:06:47It's not two cups.
00:06:48He's the winner.
00:06:50Do you normally sell this?
00:06:52I'm full.
00:06:53If I don't sell this much, I won't be satisfied.
00:06:56Even though I pay for it, I'm still hungry.
00:06:58Is that so?
00:06:59It's a country that doesn't allow that.
00:07:01Is that so?
00:07:02It's like a hungry eighth class.
00:07:04That's not true.
00:07:05That's not true.
00:07:07It's amazing.
00:07:08From now on, he will buy a lot of products.
00:07:13I want to eat all the shops.
00:07:15Amazing.
00:07:16He found the amount of sweets he bought.
00:07:18He will buy all the sweets and eat them.
00:07:24It's 15 minutes.
00:07:2512 shops.
00:07:28He bought all the sweets.
00:07:30He bought all the sweets.
00:07:32It's amazing.
00:07:33Which one do you want to eat first?
00:07:35It's amazing.
00:07:36There are a lot of sweets.
00:07:37I can't eat them all.
00:07:39There are more than five times the amount I eat.
00:07:42There are a lot of oily sweets.
00:07:45Let's eat.
00:07:47Do you want to eat a hamburger?
00:07:48Let's eat a hamburger.
00:07:49What is that?
00:07:50What kind of hamburger is that?
00:07:51There is a lot of cheese on it.
00:07:53It's huge.
00:07:55This is a Colombian-style hamburger.
00:07:58It has two kinds of spicy mayonnaise sauce.
00:08:01It looks delicious.
00:08:02This is a crunchy potato chip.
00:08:04This is a sweet pineapple sauce.
00:08:07This is a thick mozzarella cheese.
00:08:11This is a monster burger.
00:08:14How does it taste?
00:08:17The sauce is like a barbecue sauce.
00:08:19There is a lot of meat.
00:08:21There are a lot of ingredients.
00:08:22The hamburger is too big.
00:08:24The ribs are really big.
00:08:26What his sister got was Cuban food.
00:08:31This is a pizza.
00:08:33This is amazing.
00:08:34Isn't it thick?
00:08:36The dough is thick.
00:08:39Cuban-style pizza is a pizza with a lot of ingredients.
00:08:43This is a garlic-flavored gouda cheese.
00:08:48This has a lot of tomatoes and cheese.
00:08:51This is a pizza-like taste.
00:08:54What is this?
00:08:55This is shirasuko.
00:08:57The meat is very soft.
00:09:00This is really moist.
00:09:02You can also enjoy a large part of the Brazilian staple dish, shirasuko.
00:09:08There is water underneath.
00:09:11There is a straw here.
00:09:13You can eat this with a straw.
00:09:16This is water.
00:09:17You are smart.
00:09:19What is this?
00:09:20I'm full just by looking at it.
00:09:23How much do you usually eat?
00:09:25I eat 5 to 6 kg of food a day.
00:09:31His sister, Ako, got Mexican food.
00:09:35What is this?
00:09:37This is really delicious.
00:09:39This is delicious.
00:09:41This is absolutely delicious.
00:09:43This is absolutely delicious.
00:09:45In Japan, it is a staple dish to bake with soy sauce.
00:09:49In Mexico, it is a staple dish to bake with yogurt-flavored whipped cream and cheese.
00:09:57This looks delicious.
00:09:58This is delicious.
00:09:59This has a lot of calories.
00:10:03Are you okay?
00:10:05Do you eat everything?
00:10:07Yes.
00:10:08Oh my God.
00:10:09I will support you.
00:10:12Even if I eat a lot, I will be jealous because I am thin.
00:10:17After this, he went to a meat and vegetable restaurant in Peru.
00:10:21This is delicious.
00:10:24This is a bulgogi bowl.
00:10:25This is a Korean bulgogi bowl.
00:10:29I can eat rice.
00:10:32He has a habit of eating a lot of food until the evening.
00:10:37He continues to eat food from various countries.
00:10:41What is your biggest dream now?
00:10:43I want to win a lottery.
00:10:45What do you want to do if you win a lottery?
00:10:47I want to continue to use my food without putting up with it.
00:10:52I won 500,000 yen last month.
00:10:58It's almost 10 o'clock at night.
00:11:00The event will be over in 5 minutes.
00:11:03The event will be over in 5 minutes.
00:11:06The remaining food is Korean crispy chicken and American bacon cheese fries.
00:11:12I can eat this again.
00:11:16He ran out of time and couldn't eat all the food.
00:11:19But he ate 6.2 kg of food.
00:11:24Please eat slowly in your room.
00:11:27I'm the only one who won.
00:11:29He finished the chicken and fries in his room.
00:11:33The total weight of dinner was 7.2 kg.
00:11:38That's amazing.
00:11:41I'm full.
00:11:45However, the next day, he ate 30 giant hamburgers weighing more than 400 grams.
00:11:53After 3 hours of leaving the store, he challenged a monster menu.
00:11:59If you come to Florida, you should eat seafood.
00:12:04Seafood is fresh and delicious.
00:12:07Recently, President Trump changed to America One.
00:12:12Florida is full of lobsters.
00:12:16Red Lobster, which is also famous in Japan, was born in Florida.
00:12:22However, in 2023, he started a service where you can eat as much shrimp as you want for $ 20.
00:12:29Red Lobster became more popular than expected.
00:12:33Red Lobster was sold for 1.7 billion yen.
00:12:37As a result, Red Lobster went bankrupt in May 2024.
00:12:42By the way, Japanese Red Lobster has a different management team.
00:12:47So, Red Lobster is still in business.
00:12:50The restaurant we visited this time also offers seafood that is proud of Florida.
00:12:56The lobster here is the best.
00:12:59I want to eat.
00:13:01Lobster is the best.
00:13:05It's a very good restaurant.
00:13:08Of course, the fish is always fresh and delicious.
00:13:11The price is very affordable.
00:13:14We don't care about the price.
00:13:17You can eat the special menu for $ 10.
00:13:20In Japan, one-coin lunch was popular.
00:13:24In America, $ 10 lunch is popular.
00:13:27After that, it was almost gone.
00:13:31However, this restaurant is still popular in Japan because it continues to serve $ 10 lunch.
00:13:37I come here three or four times a week.
00:13:40Seafood pasta is very delicious.
00:13:42Seafood pasta is very delicious.
00:13:45What is the special menu that seafood pasta is served in a popular restaurant?
00:13:51Originally, we were doing a tower challenge.
00:13:56Over the past three years, we have challenged 100 people.
00:14:01However, a successful person appeared for the first time.
00:14:05I was frustrated and made a new one.
00:14:09What is the new challenge menu?
00:14:16First of all.
00:14:18This is a Japanese oyster.
00:14:21This is a Blue Point Oyster from the United States.
00:14:25This is fried with a large amount of garlic butter.
00:14:30This must be delicious.
00:14:32Next, this is fried with a large amount of garlic butter.
00:14:36This is a lobster.
00:14:41Next, this is fried with a large amount of butter.
00:14:46This is a fresh seafood such as swordfish, shrimp, and scallops.
00:14:52Next, this is a sauce made with clam broth and garlic butter.
00:14:58This is a four-person pasta.
00:15:02What are you doing?
00:15:04Next, this is a lobster and oyster.
00:15:08This looks fun.
00:15:11The amount of butter used so far is 250 grams.
00:15:17However, the chef's obsession is not over yet.
00:15:21This is a large fried white fish.
00:15:24This is a large fried shrimp.
00:15:27This is a large fried shrimp.
00:15:29This looks delicious.
00:15:31This is a monster pasta made with a large amount of garlic butter and seafood caught in Florida.
00:15:38The total calorie is 6000 kcal.
00:15:42This is a high-calorie pasta that an adult woman can live for three days.
00:15:47The time limit is 60 minutes.
00:15:49If you succeed, you can get 23,000 yen for free.
00:15:54This dish is definitely not edible.
00:15:59He is a confident chef.
00:16:03He just came to the restaurant.
00:16:06He doesn't know that this is a large dish.
00:16:11However, he just ate 30 hamburgers and 14 kilos of pasta three hours ago.
00:16:18Can he eat a high-calorie pasta like a dessert on his way home?
00:16:24There is a challenge menu here.
00:16:27This is very big.
00:16:29This is very big.
00:16:31Please eat one by one.
00:16:34One by one?
00:16:36Two plates?
00:16:38This is very big.
00:16:44I got it.
00:16:46Please wait a moment.
00:16:49A little girl asked for a challenge menu.
00:16:53Really?
00:16:54This is a hot topic in the kitchen.
00:16:56What will happen if they finish eating?
00:17:00And
00:17:02Chapati
00:17:04After this, TAKUYA KIMURA goes to Paris, France to explore the food culture.
00:17:08This is very big.
00:17:10This is very big.
00:17:13He uses more than 250 grams of butter.
00:17:17This is a high-calorie pasta.
00:17:19He is a big eater in Japan.
00:17:22A little girl asked for a challenge menu.
00:17:26A little girl?
00:17:28This is a hot topic in the kitchen.
00:17:30It's a shame.
00:17:32The challenge menu is in front of them.
00:17:40What is that?
00:17:48This is very heavy.
00:17:49This is very heavy.
00:17:51I don't think this is a pasta.
00:17:53He is eating a hamburger three hours ago.
00:17:56This is very big.
00:18:00This is very big.
00:18:06How can he finish eating such a big hamburger?
00:18:09The time limit is 60 minutes.
00:18:12After eating 30 hamburgers, TWINS will be the first to eat a huge hamburger.
00:18:18Mike has a lot of pride.
00:18:205, 4, 3, 2, 1.
00:18:26Let's eat.
00:18:31This looks delicious.
00:18:35This is very soft.
00:18:37This looks delicious.
00:18:41This has herbs in it.
00:18:43This has a strong scent.
00:18:45This is delicious.
00:18:47This has a lot of herbs in it.
00:18:50This looks delicious.
00:18:52I don't know what to say.
00:18:54What are you doing?
00:18:57We are doing a food challenge.
00:19:01Do you think you can finish eating this?
00:19:04I don't know.
00:19:06This is very thin, so it's impossible.
00:19:09It's impossible for such a small girl.
00:19:13A large luggage does not fit in a small bag.
00:19:18Let's eat the fried food first.
00:19:21Because it will be hard.
00:19:25The strategy is to finish eating the fried food before it gets hard.
00:19:29But there is one problem.
00:19:36It's hot.
00:19:40I want to eat the fried food first.
00:19:43This is delicious.
00:19:45It's hot.
00:19:47This is a cat tongue.
00:19:49Good luck.
00:19:51The older sister's cat tongue is not good at hot food.
00:19:56The freshly fried food stands in front of the older sister's cat tongue.
00:20:01Even twins have different tastes.
00:20:03The younger sister and the older sister eat hot food without worrying about it.
00:20:08The older sister's cat tongue is not good at hot food.
00:20:11Even twins have different tastes.
00:20:18The older sister's cat tongue is not good at hot food.
00:20:21The younger sister's cat tongue is not good at hot food.
00:20:24The older sister's cat tongue is not good at hot food.
00:20:32What are they doing?
00:20:34They are crazy.
00:20:36Good luck, ladies.
00:20:42This is delicious.
00:20:45The older sister's cat tongue is not good at hot food.
00:20:47The younger sister's cat tongue is not good at hot food.
00:20:51Why are they eating so much?
00:20:54They are struggling.
00:21:01How much do you spend on food every month?
00:21:04I spend 800,000 yen every month.
00:21:10That's great.
00:21:14I'm sorry.
00:21:15No way.
00:21:17Oh, man.
00:21:19Oh, man.
00:21:22The twins have digested the fried food.
00:21:25They notice something here.
00:21:32The soup is very delicious.
00:21:34The soup is delicious.
00:21:36What's in the soup?
00:21:38Oysters and shrimp are in the soup.
00:21:42This is the original garlic butter sauce.
00:21:46This is absolutely delicious.
00:21:48Delicious seafood goes well with butter.
00:21:53This is a 250g calorie bomb of butter.
00:21:57It seems to have a strong effect on the stomach.
00:22:00The chef is a genius.
00:22:02I can't stop respecting him.
00:22:04He is eating fast.
00:22:06He is eating fast.
00:22:07What is this?
00:22:09This is oil.
00:22:11This is water.
00:22:13In the world of eating a lot, oily food is a lucky item.
00:22:17This is a pure oil, so it is easier to swallow than dry food.
00:22:23They are doing well.
00:22:25They are cheering for the girls' power.
00:22:28In fact, the chef and the two of them are betting whether they can clear it.
00:22:34I believe I can eat it all.
00:22:38However, there are very few people who expect to eat it.
00:22:43I can't eat it.
00:22:45I'm still 12 years old.
00:22:47He is 12 years old.
00:22:49He looks like a 12-year-old.
00:22:51It's impossible.
00:22:53He looks young.
00:22:55There is no way that such a small child can eat it all.
00:22:59There is a lot of noise in the restaurant.
00:23:02He ate it all.
00:23:05I think he ate a lot.
00:23:07There are only 5 minutes left.
00:23:11However, he ate 14 kilograms of hamburgers a few hours ago.
00:23:15He is eating fast.
00:23:17He is eating fast.
00:23:20He cleared 1 kilogram of toppings.
00:23:23He is eating fast.
00:23:25He finished eating fried food.
00:23:27He is eating fast.
00:23:29There are 15 minutes left.
00:23:31Will he be able to eat all the pasta in the remaining 45 minutes?
00:23:34I didn't expect him to eat all the fried food.
00:23:39However, it's about time for him to get tired.
00:23:42This is where the difficulty of this pasta comes into play.
00:23:47I made a reservation for fried food.
00:23:49I will order it here.
00:23:52There is a lot of food.
00:23:54There is a lot of food.
00:23:56There is a lot of food.
00:23:58There is a lot of food.
00:24:01While he was eating fried food, a lot of butter sauce was absorbed into the pasta.
00:24:10It's like eating a lump of butter, not pasta.
00:24:16It's exploding in my mouth.
00:24:18It's exploding in my mouth.
00:24:20It's better than I thought.
00:24:22It's delicious.
00:24:24He is very excited.
00:24:27He eats deliciously.
00:24:30The pasta absorbed the rich butter sauce.
00:24:33He is eating fast.
00:24:36He is eating fast.
00:24:38He is eating fast.
00:24:41He came to Texas before.
00:24:44He brought butter sauce.
00:24:46It's difficult.
00:24:48Can I put this on the pasta?
00:24:50Can I put this on the pasta?
00:24:52He put a lot of melted butter on the frozen potatoes.
00:24:56He regained his appetite.
00:24:58Melted butter is a good item.
00:25:03For them, the butter-absorbed pasta is nothing but easy to eat.
00:25:10They are eating fast.
00:25:12They are eating fast.
00:25:14I can't eat it.
00:25:18Look at his face.
00:25:20It's cute.
00:25:22The meat is thick and soft.
00:25:25The shrimp is also soft.
00:25:27It's delicious.
00:25:29It's the best.
00:25:34I want to eat it.
00:25:36It's creamy.
00:25:38They are eating the pasta with a lot of calories.
00:25:50I thought it was an illusion.
00:25:54The twins are eating with a smile.
00:25:57Let's ask them about Mone.
00:26:01She is eating.
00:26:03I heard that you are in touch with Shiraishi.
00:26:07That's right.
00:26:09He gave me his LINE.
00:26:12He told me that everyone in the studio was like this.
00:26:15He always says thank you for his hard work.
00:26:19Is there such a kind person?
00:26:21He is very kind.
00:26:23He is kind because he is Mone.
00:26:26I'm happy.
00:26:28They continue to eat while having fun.
00:26:32They love to eat.
00:26:35It's wonderful.
00:26:44They are dangerous.
00:26:49It's very dangerous.
00:26:51I'm going to eat this restaurant.
00:27:02It's almost over.
00:27:04It's over.
00:27:06What is it?
00:27:0815 minutes left.
00:27:10Don't tell them the remaining time.
00:27:12I don't want to lose.
00:27:14I don't want to lose.
00:27:16The twins eat the last dish.
00:27:19This is a sprite.
00:27:21This is a refreshing sprite.
00:27:25This is a sprite.
00:27:27This is a sprite.
00:27:29Chef Mike starts eating.
00:27:31Where is Margherita?
00:27:34Mike seems to be thinking of something.
00:27:37What is that?
00:27:39What is that?
00:27:41After this, a monster drink is served to the chef who doesn't want to lose.
00:27:50The calorie bomb pasta made with a lot of butter is the last dish.
00:27:56This is a new sprite.
00:27:58This is a new sprite.
00:28:00This is a new sprite.
00:28:02This is a new sprite.
00:28:04This is a new sprite.
00:28:06Chef Mike starts eating.
00:28:09Where is Margherita?
00:28:12Mike seems to be thinking of something.
00:28:15What is that?
00:28:17What is that?
00:28:24I prepared a special sprite for you.
00:28:29It contains 1.5 liters.
00:28:31You will be full with carbonation.
00:28:32You will be full with carbonation.
00:28:34Chef Mike doesn't want to lose.
00:28:37So he uses a big sprite.
00:28:40I want Mike to drink this.
00:28:42However...
00:28:44Please.
00:28:46Please.
00:28:48The twins always order a big drink.
00:28:53But they only drink 1.5 liters of sprite.
00:28:56This is their daily life.
00:28:58They are increasing their speed.
00:29:00He doesn't know how to drink.
00:29:02I'm sorry.
00:29:05I didn't expect him to be happy.
00:29:09This is interesting.
00:29:11Chef Mike increases his speed.
00:29:15It's almost over.
00:29:22It's almost over.
00:29:24It's amazing.
00:29:26Please tell me the time.
00:29:28I can't watch this for the rest of my life.
00:29:31It's almost over.
00:29:33He eats pasta.
00:29:35He only eats hamaguri.
00:29:37He eats it cleanly.
00:29:39Here it comes.
00:29:43And then...
00:29:46You did it.
00:29:48Ako eats it first.
00:29:50Ako eats a huge piece of hamaguri in 53 minutes.
00:29:56Good job.
00:29:58And then, 5 minutes later...
00:30:07He ate it all.
00:30:10He ate a huge piece of butter pasta in 58 minutes.
00:30:16And then...
00:30:19I was defeated.
00:30:21How was it?
00:30:22How was it?
00:30:24In the end, they ate 14kg of hamburgers and 5kg of high-calorie pasta.
00:30:31They ate 19kg in total.
00:30:35Today's special guest is Ako Kimura.
00:30:41I've never seen a chef like him.
00:30:45It's strange.
00:30:47He always looks sad.
00:30:50Really?
00:30:52Do you always do this?
00:30:54No, I don't.
00:30:56You always use your back.
00:30:59No, I don't.
00:31:01But I want to use what I have.
00:31:04Of course.
00:31:06Can I use your VTR?
00:31:09Can I?
00:31:11I don't usually do this.
00:31:14I've never seen you do it.
00:31:16I want to use it in the final episode.
00:31:18In the final episode?
00:31:19Are you going to eat it all?
00:31:22I want to use it as a memento.
00:31:26Please.
00:31:28This is Bon Appetit.
00:31:31In 2010, French gastronomy became a world heritage.
00:31:37It's the world's first gastronomy country in the food industry.
00:31:40Everyone recognizes France as a gastronomy country.
00:31:44But...
00:31:46I don't know much about French cuisine.
00:31:51It's hard for me to understand.
00:31:54French people probably don't know what they're eating.
00:31:58I understand that.
00:32:01For Japanese people,
00:32:03there are not many people who can understand French cuisine.
00:32:09So this time,
00:32:11we asked Japanese chefs who are active in Paris.
00:32:15We asked them to learn about French cuisine.
00:32:18The person who investigated in Paris is...
00:32:24Takuya Kimura.
00:32:27I'm not losing to the city.
00:32:30It's cold.
00:32:32I've only been here in summer.
00:32:34I'm not losing to the city.
00:32:36Don't compete with the city.
00:32:38C'est parti.
00:32:40Currently, the movie,
00:32:42Grand Maison Paris, is in full swing.
00:32:45Takuya Kimura, who played a French chef,
00:32:49will investigate in Paris with his teacher,
00:32:52Ikki Sawamura and Anne Nakamura.
00:32:55There is a surprising food culture that Japanese people don't know.
00:33:00This is amazing.
00:33:03A special collaboration with Grand Maison Paris.
00:33:05What is the true appearance of French cuisine that Japanese people don't know?
00:33:11First, we asked Michelin, who learned from a Japanese chef.
00:33:17What did Kimura go to first?
00:33:20I went to a restaurant run by a chef named Kobayashi-san,
00:33:27who was in charge of cooking in Grand Maison Paris.
00:33:35Kimura-san, have you ever been to that restaurant?
00:33:38No, this is my first time.
00:33:40There is a restaurant in the first district of Paris.
00:33:43It is the center of Paris,
00:33:46where the brands representing France,
00:33:49such as the Louvre Museum and Chanel Goyard, are located.
00:33:52It's always nice to see.
00:33:54It says K.
00:33:56K.
00:33:58This is amazing.
00:34:00It's the best of the best.
00:34:03Here is the chef who opened the restaurant for the first time in Japan.
00:34:07What is this? Is this a restaurant?
00:34:09Hello.
00:34:11I was surprised.
00:34:13Nice to meet you.
00:34:15I'm Kimura.
00:34:17Nice to meet you.
00:34:19French chef Kobayashi K.
00:34:22He opened a restaurant in Paris.
00:34:24Michelin Guide, which is well-known in Japan and is published in more than 40 countries around the world.
00:34:33The origin of Michelin Guide is France.
00:34:35Michelin, a tire manufacturer, started as a travel guide for drivers.
00:34:42Michelin Guide is the French version of Michelin,
00:34:46which is said to be the most difficult to judge the stars.
00:34:50Michelin Guide.
00:34:52He is the first Asian to get a Michelin star.
00:34:55He is the first Asian to get a Michelin star.
00:34:57He has been a Michelin star for five years in a row.
00:35:00He is a great French chef.
00:35:02He can eat more than 30 kinds of vegetables and herbs.
00:35:06He is a technical person who is like a flower.
00:35:10Before I eat this,
00:35:13I'm going to eat it all.
00:35:14What a waste.
00:35:16When I asked Chef Kobayashi about getting a Michelin star in Paris,
00:35:21he gave me a surprising answer.
00:35:24Is the Michelin star really big?
00:35:29It's hard to get a Michelin star.
00:35:3298% of the time, it's hard.
00:35:362% of the time, it's fun.
00:35:40It's not fun at all.
00:35:41Really?
00:35:43Chef Kobayashi said it's not fun at all.
00:35:47Why is that?
00:35:49Michelin stars in Paris are monsters.
00:35:53Monsters?
00:35:55100% of the stars are from Japanese people.
00:35:58They are standing in front of a restaurant,
00:36:01and they are taking Michelin stars.
00:36:04If they do something, they get hit.
00:36:06They are strict.
00:36:07Customers want to say something.
00:36:11There are people who want to say something.
00:36:13Like Kimura-san.
00:36:15If you do something, you get hit.
00:36:18That's not true.
00:36:20That's not true.
00:36:22He is saying something amazing.
00:36:24Chef Kobayashi became a great Michelin star chef
00:36:27while fighting various difficulties.
00:36:30Do you know Chef Kobayashi?
00:36:33Yes, of course.
00:36:34I've never met him, but he is a great chef.
00:36:37I know him.
00:36:39Of course you know him.
00:36:41I went to his restaurant a year and a half ago.
00:36:44It's the best restaurant in the world for me.
00:36:47Chef Kobayashi is well-known in France.
00:36:52He has been running an udon restaurant in Paris for more than 34 years.
00:36:56I asked Mr. Nomoto, who has seen many Japanese chefs.
00:37:00He is cool.
00:37:01I've admired French people since I was young.
00:37:05Many people started working for free.
00:37:09It's been 70 years since I started working for free.
00:37:14In the past, there were many people who worked for free
00:37:17because the position of Japanese chefs was low.
00:37:21However, due to the Japanese food boom, such as ramen and sushi,
00:37:25and the work of Japanese chefs,
00:37:27French people have also changed.
00:37:30French people are getting to know the goodness of Japan.
00:37:35There must be at least one Japanese chef in a famous restaurant.
00:37:42There must be one or two.
00:37:44Chef Kobayashi is a symbol of that.
00:37:48In addition, Mr. Chikara Yoshitomi, who is from Kumamoto,
00:37:52is a chef at Mitsuboshi restaurant in Paris.
00:37:55In addition, many Japanese chefs have opened their own restaurants in Paris.
00:38:02French chefs cook a lot of heavy dishes,
00:38:06but Japanese chefs make French dishes with delicate ingredients.
00:38:11I want more and more people to come to France.
00:38:14French Japonese, which is a French dish made by Japanese, is booming.
00:38:19I've seen it featured on the news and online articles.
00:38:23As the word French Japonese is born,
00:38:26Japanese chefs are making a wave in Paris.
00:38:30Chef Kobayashi has been in charge of Mitsuboshi restaurant in Paris for 5 years.
00:38:36How did he get the current position?
00:38:40Once you make a dish,
00:38:43and you decide to cook it,
00:38:45you think it's good,
00:38:47and you decide to go.
00:38:49But 5 seconds later, you regret it.
00:38:50You regret it.
00:38:52You think you can do more.
00:38:54If you don't think you're the best now,
00:38:58you think you're the worst now.
00:39:01If you don't think so, you can't go up.
00:39:04You have to go up from here.
00:39:07It's hard for him.
00:39:09I don't think it's the right word to say in the first meeting.
00:39:15He's a pervert.
00:39:20He's a pervert.
00:39:22But I don't think it's fun at all.
00:39:26I didn't think it would come out so easily.
00:39:29As a judge,
00:39:32he said,
00:39:34if you do something bad,
00:39:36what are you going to do?
00:39:38He's a pervert.
00:39:40I don't know if he's a pervert,
00:39:42but I think his way of thinking
00:39:44is that if you don't pay attention to that,
00:39:50you'll be judged as a pervert.
00:39:55After that,
00:39:57I think he's putting up an antenna
00:40:01that says,
00:40:03I'm sure Nicola knows this,
00:40:06but in Paris,
00:40:08historical buildings function as shops.
00:40:12So even if you let him in the kitchen,
00:40:16he doesn't have a watch.
00:40:19He's a pervert.
00:40:22He's a pervert.
00:40:24I see.
00:40:26He's a pervert.
00:40:28I didn't think it would come out so easily.
00:40:31Do you know this?
00:40:33You should have said that.
00:40:35I knew it.
00:40:37I understand now.
00:40:39I knew it.
00:40:40It's difficult.
00:40:42Mr. Kimura understood Nicola.
00:40:44He's like that.
00:40:46He downloads things quickly.
00:40:49What is the connection between Japan and Paris?
00:41:00To learn more about the French culture,
00:41:03let's go to the next place.
00:41:05What is the connection between Japan and Paris?
00:41:10This used to be the oldest fish shop in Paris.
00:41:16The interior was left as it was,
00:41:20and it became a restaurant.
00:41:22A fish shop?
00:41:24Salina, a fish restaurant.
00:41:27It opened in 1879 as the first fish shop in Paris.
00:41:33The inside of the shop where the tile from 130 years ago was left
00:41:39is a popular place where many people come to visit.
00:41:42It was beautiful.
00:41:44The tiles from that time are still shiny.
00:41:47In fact, the annual consumption of seafood in France
00:41:52is 8 kg more than that of Japan.
00:41:55They love seafood.
00:41:57Speaking of fish dishes that represent France,
00:42:00what is the most famous one?
00:42:02This is Suzuki's bouillabaisse.
00:42:07The most important thing in bouillabaisse is soup.
00:42:10It's been simmered for a long time,
00:42:12and they use a little bit of saffron.
00:42:15Bouillabaisse is a famous dish of Marseille, southern France.
00:42:19In this shop,
00:42:21they mainly serve Suzuki, one of the most popular fish in France.
00:42:25It's simple.
00:42:27It's beautiful.
00:42:29Just before eating,
00:42:31they pour the soup with saffron scent.
00:42:34How does it taste?
00:42:39It's soft.
00:42:41It's fluffy.
00:42:43It's extremely soft.
00:42:46The chef knows a lot about fish.
00:42:49It's perfectly cooked.
00:42:53It's delicious.
00:42:56Thank you very much.
00:42:58Please eat it with this.
00:43:03This is mayonnaise called rouille.
00:43:05Mayonnaise?
00:43:07It's homemade mayonnaise.
00:43:09It looks amazing.
00:43:11If you mix it with egg yolk and vinegar,
00:43:14it becomes like this.
00:43:16It really looks like mayonnaise.
00:43:18What is essential for bouillabaisse
00:43:20is rouille, which is a mayonnaise sauce
00:43:22made by mixing egg yolk and vinegar with mayonnaise.
00:43:28Speaking of mayonnaise,
00:43:30There are two essential condiments in France.
00:43:33Mustard and mayonnaise.
00:43:35Mayonnaise?
00:43:37There is always a tube of mayonnaise in every home refrigerator.
00:43:41It's like America.
00:43:43America?
00:43:45What is America?
00:43:47Mayonnaise is delicious,
00:43:49but it looks like junk food.
00:43:51Mayonnaise originated in France?
00:43:53That's right.
00:43:55I had a bad image of American food,
00:43:57so I ate it in a wrong way.
00:43:59I see.
00:44:01You have a strong image of America.
00:44:03Mayonnaise originated in France.
00:44:06The word mayonnaise is also French.
00:44:09It's French.
00:44:11It's the best sauce invented by the French.
00:44:14The Americans just ate it.
00:44:17The Americans just ate it.
00:44:19American mayonnaise is mass-produced in factories.
00:44:23In France, we mix eggs and vinegar
00:44:26and enjoy homemade mayonnaise.
00:44:30Mayonnaise is like soy sauce for Japanese people.
00:44:35It's always in the refrigerator,
00:44:37and it's delicious, so you can eat it every day.
00:44:40I wonder what it tastes like.
00:44:42Mayonnaise is always stored
00:44:43in the refrigerator.
00:44:46It's easy to make it
00:44:49because you just mix the ingredients.
00:44:51There are many people who make homemade mayonnaise
00:44:54with mustard and herbs.
00:44:58Of course, there are a lot of products in supermarkets.
00:45:02Is it truffle?
00:45:04French-style truffle mayonnaise.
00:45:07It looks good.
00:45:09It's a must for seafood such as shrimp and fish.
00:45:14Boiled eggs go well with mayonnaise.
00:45:17It's an orthodox way of eating.
00:45:19In France, it's common to add mayonnaise
00:45:21to seafood dishes.
00:45:23Boiled eggs and mayonnaise
00:45:26go well together.
00:45:29It's delicious, isn't it?
00:45:31Let's try homemade mayonnaise.
00:45:35It's totally different.
00:45:37It's rich in mayonnaise.
00:45:39It's sour.
00:45:41It tastes like vinegar.
00:45:43It's nostalgic.
00:45:45It takes a long time to make mayonnaise.
00:45:48It takes a long time to make mayonnaise.
00:45:50Have you ever made mayonnaise?
00:45:52I made it with garlic oil.
00:45:58It was very delicious.
00:46:00Let's eat it next time.
00:46:02You can't make it easily.
00:46:04You can't make it easily.
00:46:06You can put it in a bottle and share it.
00:46:09I'm not a businessman.
00:46:12Why don't you come to my house?
00:46:15You look like you're not even dating.
00:46:19You look like you're not even dating.
00:46:22You look like you're not even dating.
00:46:26You're not enjoying it, are you?
00:46:29He's enjoying VIABASE, which goes well with mayonnaise.
00:46:34There's an unexpected connection between this restaurant and Japan.
00:46:38This is kelp used for soup.
00:46:41VIABASE in this restaurant is made of kelp.
00:46:45This dish is also made of kelp.
00:46:49This is a scallop caught in the port town of Elki, in the Burtani region.
00:46:53It looks delicious.
00:46:55This dish is also influenced by Japan and uses bonito flakes.
00:47:00It's dripping.
00:47:02It's influenced by Japan.
00:47:04The bonito flakes are placed around the scallop.
00:47:07This chef used to work at a sushi restaurant in Paris.
00:47:13He's serving French with the Japanese essence he learned there.
00:47:19It's evolved.
00:47:20It's delicious.
00:47:22It's delicious.
00:47:24When you eat it, it tastes like soup stock.
00:47:27It's delicious because the soup stock is soaked in it.
00:47:30The chef is conscious of the soup stock.
00:47:33We Japanese are easy to get used to this.
00:47:38This is a popular restaurant, isn't it?
00:47:42French cuisine with rich sauce and Japanese cuisine with light soup stock.
00:47:48It looks like they're separated.
00:47:51But when you put them together, you can feel the good compatibility.
00:47:57I asked Amitsu, who used to work as a sous chef at a sushi restaurant in Paris.
00:48:03He has a common point.
00:48:05It's clear to extract the umami of the ingredients.
00:48:09It goes well with the Japanese soup stock.
00:48:14The soup stock called fond is essential for French cuisine.
00:48:19It's made of a mixture of fond beau, fond omaru, and fond givier.
00:48:26The base of the soup stock is a mixture of various ingredients such as koushi and omaru shrimp.
00:48:33What's the big difference from Japanese food?
00:48:36It's made every day.
00:48:37It's made every day.
00:48:39The soup stock of 20 liters of koushi and omaru shrimp is made until it's about 1 out of 10.
00:48:47So, how does it taste?
00:48:52Wait.
00:48:54It's very strong.
00:48:57I'll add alcohol and butter to make the sauce.
00:49:02Butter and wine are added to the base of the soup stock called fond to make the sauce, which is said to be the life of French cuisine.
00:49:11It's common for countries to combine flavors with the base of the soup stock, which was carefully extracted in France and Japan.
00:49:18It's the current trend of French cuisine.
00:49:21People like food that uses ingredients.
00:49:25I think the Japanese sense is very helpful.
00:49:29French cuisine continues to evolve by incorporating Japanese essence.
00:49:34What's next?
00:49:36It's not just sweets.
00:49:38It's French chocolate culture that Japanese people don't know.
00:49:42Wow, it's amazing.
00:49:44There are so many people.
00:49:46It's very popular.
00:49:48The smell of cacao is amazing.
00:49:50It's a fashionable shop.
00:49:51Tazunekami is a chocolate specialty store run by Alain Ducasse, a French chef who won the Michelin three-star award for the youngest chef in history.
00:50:01I've always loved chocolate.
00:50:04Mr. Murakami, who works here, came to France 20 years ago to learn chocolate.
00:50:10In this shop, all the processes from roasting to making chocolate are done in the workshop.
00:50:19I see.
00:50:21Mr. Murakami was surprised to learn about the real chocolate culture.
00:50:25It's beautiful.
00:50:27For French people, chocolate is a part of their life.
00:50:31For example, when they go out, they give chocolate as a gift.
00:50:37Chocolate.
00:50:39It's like a gift machine compared to Japan.
00:50:42When they move, they give chocolates to the people around them.
00:50:46I see.
00:50:48I always set my hair. I give it to the hairdresser.
00:50:52Chocolate is very popular in various situations.
00:50:57Macarons need to find a good shop, but chocolate is a must.
00:51:03There are no people who don't like chocolate, and it's a free gift.
00:51:07Anyway, to buy a lot of chocolate, the consumption is about twice as much as in Japan.
00:51:12By the way, the most popular chocolate in Japan is Valentine's Day, but in France, it's Christmas.
00:51:19I see.
00:51:21I don't have an image of Christmas chocolate.
00:51:24It's not just for lovers and children.
00:51:28I give it as a gift to people I always take care of and my colleagues at work.
00:51:35It doesn't have to be expensive chocolate.
00:51:38It doesn't have to be expensive chocolate.
00:51:41It's a season when you can buy a lot and eat a lot.
00:51:49It's time to go on a winter break, so there are many people who give chocolate at school and work.
00:51:56The type of chocolate is also particular about the French style.
00:52:00You like bitter chocolate, don't you?
00:52:03I want to taste the taste of cacao.
00:52:05I see.
00:52:07I always buy bitter chocolate with more than 70% cacao.
00:52:11Cacao has a bitter taste.
00:52:1470% cacao is bitter.
00:52:16In France, there are many people who prefer bitter chocolate with more cacao than other countries.
00:52:22Bitter chocolate is also available at supermarkets.
00:52:2699% cacao is also available.
00:52:29In addition, in chocolate specialty stores,
00:52:31100% cacao is available.
00:52:35100% cacao is only available in cacao beans.
00:52:38100% cacao is not sold in Japan.
00:52:43I've never eaten it.
00:52:45Except for cacao beans, there is no sugar in the chocolate.
00:52:49It's delicious.
00:52:51It's not sweet at all.
00:52:57You put it in your face.
00:52:59I don't put it in my face.
00:53:01I don't put it in my face.
00:53:03I'm sure you put it in your face.
00:53:05I know there are people who put it in their face.
00:53:07There are many fans.
00:53:09And many people use it for cooking.
00:53:12For example, 100% cacao is used to make chocolate.
00:53:15I think it's delicious to put a little bit of cacao in curry.
00:53:18In France, bitterness is also an important element that constitutes deliciousness.
00:53:24In France, to teach the goodness of bitterness,
00:53:26bitter chocolate is given to children.
00:53:30Beans and celery are representative foods that children hate in Japan.
00:53:38However, in France, to teach the goodness of bitterness,
00:53:44bitter chocolate and chicory are given to children.
00:53:48It is said that there is a habit of making children used to bitterness.
00:53:51And from now on, two Japanese people who are active in Paris using traditional French ingredients will learn gourmet culture.
00:53:59First of all.
00:54:01It's a meat shop.
00:54:03It's a meat shop.
00:54:05I heard it's a meat shop.
00:54:08It's a meat shop.
00:54:10Mr. Masahiro Kawai is the fourth owner chef at a bistro in Shinisei, which was founded in 1939.
00:54:20Here you are.
00:54:22We stew the meat of the dough.
00:54:26We put the dough and foie gras together and make terrine.
00:54:31Terrine is the signature dish of the bistro.
00:54:36Terrine is the signature dish of the bistro.
00:54:38What kind of dough is it?
00:54:40The specialty of this bistro is gibier, which is in season at this time of year.
00:54:43Gibier is a French word.
00:54:46In the sense of a wild animal, it is a wide range of mammals such as deer, wild boars, rabbits, ducks, pigeons, pigeons, and other birds of prey.
00:54:56It's a wide range.
00:54:58It's amazing.
00:55:00I want to eat it.
00:55:02In September and December of this season in France,
00:55:06everyone has a habit of eating gibier.
00:55:12We have a shop that sells gibier from Sendai.
00:55:17You can enjoy gibier from autumn to winter.
00:55:21The treatment season is set from the end of September to February.
00:55:26The purpose is to prevent obesity.
00:55:28Wild animals are nutritious in winter, so they become delicious.
00:55:32Originally, the upper class enjoyed hunting, but now...
00:55:39My husband is a fisherman.
00:55:42He hunts as much as he can eat.
00:55:45He went hunting with his dog.
00:55:50If you pass the exam and get a license, anyone can hunt.
00:55:54France is said to be the country with the most fishermen in Europe.
00:55:58The population of gibier is 20 times that of Japan.
00:56:02About 1 million fishermen support traditional food culture.
00:56:06There are only 100,000 people in Japan.
00:56:08This time, I will eat gibier's staple, ground meat.
00:56:11It is high in protein and low in fat.
00:56:15I will eat a plate of freshly cooked meat.
00:56:19I'm glad to hear that.
00:56:26I woke up at once.
00:56:29I want to eat it in the morning.
00:56:31The moment I took a bite of this, I woke up.
00:56:34Is that true?
00:56:36It's delicious.
00:56:38I woke up.
00:56:41I'm talking to you two, but I'm sleepy.
00:56:44I haven't woken up yet.
00:56:47I don't know what kind of meat this is.
00:56:53The meat of the duck is very thick.
00:56:57Because it is simmered.
00:56:59It takes a lot of time to simmer.
00:57:01Next, I will learn about French cheese from a Japanese.
00:57:08This is the best cheese-ripened cheese.
00:57:13Why did you say that?
00:57:15This is the best cheese-ripened cheese.
00:57:18I'm sorry.
00:57:20Please listen to me.
00:57:23Please listen to me.
00:57:25There is a Japanese who has the highest rank in cheese-ripened cheese.
00:57:30Is there such a job?
00:57:32Hello.
00:57:34Hello.
00:57:36Hello.
00:57:37I learned a lot about Japan.
00:57:39Is cheese a self-made product?
00:57:43Is cheese a self-made product?
00:57:48Is it possible to make cheese without milk?
00:57:54Basically, yes.
00:57:56But cheese is a mother of cheese.
00:57:59I raise a child.
00:58:02I have a lot of children.
00:58:03When you do something wrong, be careful.
00:58:10In order to realize his dream of having a cheese specialty store in Paris.
00:58:14He went to France with his mother 20 years ago.
00:58:18There are only about 200 people in France.
00:58:20He is the best cheese-ripened cheese.
00:58:22His mother is amazing.
00:58:24His name is cool.
00:58:25His job is to buy cheese from the producer.
00:58:30He manages the temperature, humidity, and mold of the cheese.
00:58:34His job is to raise delicious cheese.
00:58:36He is the mother of cheese.
00:58:38I start with choosing cheese.
00:58:42I look at his face and expression.
00:58:44I choose the cheese I want him to come to my house.
00:58:47I take him home.
00:58:51He is cheese.
00:58:52He is cheese.
00:58:54It is difficult to choose the best cheese, isn't it?
00:58:59People who choose the best cheese have a strange feeling.
00:59:07How many types of cheese do you think there are in France?
00:59:11I think there are more than 1,000 types of cheese in France.
00:59:17Among the 1,000 types of cheese, there is a cheese that is a little different from what Japanese people imagine.
00:59:24Have you ever heard of Camembert?
00:59:27This is the origin of Camembert.
00:59:31In Japan, Camembert is the name of a village in the northwestern part of France.
00:59:37The cheese that was made based on a delusional recipe is different from the Camembert cheese we usually eat.
00:59:46I think it's different from the scent you smell in Japan.
00:59:49The scent is different, isn't it?
00:59:52It's a truffle.
00:59:55Truffle?
00:59:57Truffle?
00:59:59Truffle.
01:00:00Truffles have a mushroom scent.
01:00:03Truffles have a mushroom scent.
01:00:06Truffles have a mushroom scent.
01:00:08Truffles have a mushroom scent.
01:00:10Truffles are usually not allowed to be named other than the cheese that is made strictly by the law.
01:00:16However, Camembert cheese was not recognized by the government.
01:00:21Therefore, Camembert cheese with various flavors has spread all over the world.
01:00:27It says Récru here.
01:00:30Camembert cheese is made with milk that does not sterilize.
01:00:33In Japan, it's the same as in the United States.
01:00:36Camembert cheese is made by sterilizing the milk at a low temperature.
01:00:40Camembert cheese is made by making various bacteria quiet.
01:00:43Camembert cheese has a quiet taste.
01:00:45Camembert cheese has a different taste when it is eaten.
01:00:48Camembert cheese has a different taste when it is eaten.
01:00:52Camembert cheese changes the taste of cows every year.
01:00:56Camembert cheese is characterized by a unique scent and a little peculiar taste.
01:01:02Mr. Hisada noticed a big difference between French and Japanese culture from the uniqueness of this cheese.
01:01:09I thought the word mild was positive for cheese, but this country is not positive.
01:01:21People who eat this cheese eat the uniqueness of this cheese.
01:01:27Therefore, cheap cheese does not sell well.
01:01:31The same is true for humans.
01:01:34People who don't have an opinion say that they are not human.
01:01:38Do you agree with that?
01:01:40I don't agree with that.
01:01:42I don't agree with that.
01:01:44When I was asked to choose between black tea and coffee, I said either.
01:01:47They gave me a strange look and said I could choose either.
01:01:52They said, I asked you to drink what you like, but why can't I choose?
01:01:57I said, I don't mind if you drink black tea.
01:02:00I said, I don't mind if you drink coffee, but it was rude.
01:02:04I said, I want to drink coffee or black tea, and they respected me.
01:02:10They are listening to me.
01:02:11The culture is really different, and if you do something that you think is okay in Japan, it's rude.
01:02:19I learned a lot from this pudding.
01:02:22And when he tried the real Camembert, which has a peculiar taste,
01:02:27This is Camembert.
01:02:29But the smell is different.
01:02:31It's completely different.
01:02:33It's soft.
01:02:35Oh, that's great.
01:02:37Wow!
01:02:39It's so good!
01:02:42It's so spread out.
01:02:44What is this?
01:02:46What is this?
01:02:48Some people say it's spread out like you,
01:02:53Some people eat it like me and go,
01:02:55What is this?
01:02:57Some people think that.
01:02:59If you don't have a strong personality,
01:03:01everyone won't be happy.
01:03:03That's what Mr. Hisada said earlier.
01:03:05That's exactly what it is.
01:03:07That's amazing.
01:03:09It's amazing.
01:03:11Japanese Camembert is easy to eat.
01:03:16The food and people are the same.
01:03:21I want to be liked by everyone.
01:03:24I want to be liked by everyone.
01:03:26I want to be liked by everyone.
01:03:28I want to be liked by everyone.
01:03:30I want to be liked by everyone.
01:03:32In France, people are particular about how to buy cheese.
01:03:37In France, people always say when they eat.
01:03:41Give me Camembert.
01:03:43I'll eat it tonight or in the afternoon.
01:03:45Some people specify the time.
01:03:48We're like cheese.
01:03:50We leave it to professionals to buy it.
01:03:52They choose the right food.
01:03:55It's really deep.
01:03:59There is a time limit.
01:04:04Let's look at the customers.
01:04:07I want to eat Raclette cheese for dinner.
01:04:10I only have plain, smoked, and sep.
01:04:14Can I have the right time to eat?
01:04:16The right time to eat?
01:04:18Is there a Swiss cheese?
01:04:21Do you want Swiss cheese?
01:04:23I understand.
01:04:26They specify the time to eat and where to buy it.
01:04:30Here you are.
01:04:3320 years ago, I was Japanese.
01:04:36I don't trust half of the customers.
01:04:41I buy Camembert.
01:04:43I'll eat it tomorrow.
01:04:45If there is a scene, I won't come to your store.
01:04:50It was scary.
01:04:53French people are particular about bread.
01:04:59I want a baguette.
01:05:02In Japan, people don't pay attention to this.
01:05:06And...
01:05:07When I was injured, Taichi gave me a ride.
01:05:13There are many episodes.
01:05:16He edited it for me.
01:05:18What?
01:05:21Let's have a party.
01:05:23Today's guest, Takuya Kimura, is starring in a movie.
01:05:26The movie is a big hit in Paris.
01:05:29The movie is set in Paris.
01:05:31Kimura and his team will challenge Mitsuboshi.
01:05:35Please watch it at the theater.
01:05:37What kind of relationship do you have?
01:05:39We are the same age.
01:05:43Sometimes, I give him a ride.
01:05:47When I was injured, Taichi gave me a ride.
01:05:53I was wearing Kimura's costume.
01:05:58When I was injured,
01:06:01Kimura edited the music for me.
01:06:07What?
01:06:09He edited the music for me.
01:06:14I listened to Kimura's music.
01:06:18And I started to play the instrument.
01:06:24Kimura wrote the best song for me.
01:06:29I cherish it.
01:06:31I'm a musician now.
01:06:35He opened the door for you.
01:06:38It's amazing.
01:06:40He is particular about the French style.
01:06:42He is particular about the French style.
01:06:46Please grill the baguette well.
01:06:51The baguette is normal.
01:06:53Even if it's the same baguette,
01:06:55Even if it's the same baguette,
01:06:58French style.
01:07:00French style.
01:07:02French style.
01:07:04French style.
01:07:06The baguette came out of the problem.
01:07:09Why?
01:07:11Because it's most delicious.
01:07:13Because it's most delicious.
01:07:15He is having the baguette right away.
01:07:18He never misses the delicious moment.
01:07:23Covering the cheese
01:07:25is of the matter of the chef.
01:07:29The chef chose the cheese.
01:07:32The chef chose the cheese.
01:07:34Itadakimasu is the most popular cheese in France, Conte.
01:07:41Conte?
01:07:42It's been made near the Swiss border for more than 1,000 years,
01:07:46and it's aged for at least 4 months to become 40kg.
01:07:54Is this Conte?
01:07:56Conte is aged for 1 year and 3 years.
01:07:581 year and 3 years.
01:08:00Aged for 3 years, it's really good.
01:08:02It's fruity. It's sweeter than fruits.
01:08:05It's like wine.
01:08:06It's really good.
01:08:07It's like wine.
01:08:08Then, 3 years.
01:08:10Conte cheese has to be aged at the production site,
01:08:14otherwise it won't be counted,
01:08:17so Mr. Isada asked about the cheese before it's aged.
01:08:20He left it to a trustworthy company to age it,
01:08:23and waited for 3 years.
01:08:28Did you hear the sound?
01:08:31It's crunchy.
01:08:32It's really crunchy.
01:08:33If you age it well,
01:08:35it'll crystallize and become crunchy.
01:08:39I'm looking forward to the sound and texture.
01:08:43It's crunchy.
01:08:44It's good luck.
01:08:45Yes.
01:08:46It's a good relationship.
01:08:48It's crunchy, right?
01:08:50I'm going to buy this.
01:08:54I'm going to buy it.
01:08:56I'm going to buy it, too.
01:08:59It's a cute promise.
01:09:01Finally, the high-class ingredients that France is proud of.
01:09:04What is the surprising price?
01:09:07It's 1kg.
01:09:14A few years ago,
01:09:17I asked Taichi if he wanted to have a drink with us.
01:09:22Then, Reina came.
01:09:24I didn't expect this.
01:09:26I said, I'll call you as much as you want.
01:09:29But everyone was busy, so I thought I couldn't come.
01:09:33But there were a lot of people.
01:09:35Like Kibura-san said.
01:09:37Kibura-san said he wanted to come,
01:09:39and everyone wanted to come.
01:09:41That's a powerful way to say it.
01:09:43Everyone said,
01:09:44Yes, I'll go.
01:09:47If he said that,
01:09:49I felt like I had to come.
01:09:51There weren't that many people.
01:09:53There aren't many people like that.
01:09:55But I was happy about that.
01:09:58When Kibura-san called me,
01:10:00my life and I were soaked.
01:10:03I'm glad to hear that.
01:10:05I'm glad to hear that.
01:10:07And at the end,
01:10:08I was hugging Inochi and crying.
01:10:10What were you doing at that time?
01:10:13I was thinking,
01:10:15Everyone had a lot of money.
01:10:18Everyone had a lot of money.
01:10:21At the end,
01:10:22about the expensive food in France,
01:10:24truffles.
01:10:261kg costs 3600 euros.
01:10:30That's about 500,000 yen.
01:10:321kg?
01:10:34Next to it.
01:10:36It's totally different.
01:10:381kg costs 9400 euros.
01:10:40How much?
01:10:421kg costs 1.5 million yen.
01:10:44It's food.
01:10:47Truffles are a type of mushroom.
01:10:49The mechanism of growth has not yet been discovered.
01:10:52It's like shiitake mushrooms.
01:10:54Because it's difficult to cultivate,
01:10:56only natural things are distributed.
01:11:00And because it grows in the ground,
01:11:02it's hard to find.
01:11:04It's called a black diamond.
01:11:06It's an expensive food.
01:11:08The three went back to Michelin three-star chef
01:11:11Mr. Kei Kobayashi's restaurant.
01:11:14What was being done there was
01:11:16buying expensive ingredients, truffles.
01:11:19In France,
01:11:20Mr. Yoshiya of truffles
01:11:22is said to be in charge of the restaurant.
01:11:24We went to see
01:11:26such a serious place.
01:11:32Is it that different?
01:11:34No, it's different.
01:11:38Truffles have about five different scents.
01:11:42Even if you say truffles in one bite,
01:11:44there are many different scents.
01:11:47Can the three of them tell the difference?
01:11:53The scent on the surface
01:11:55is the natural scent of truffles.
01:11:57It's like this.
01:12:04It's soil.
01:12:05Oh, yeah.
01:12:06There's soil left.
01:12:08Oh, yeah.
01:12:11This is a different scent.
01:12:13It's true. It's a little strong.
01:12:15Wow, this is super fruity.
01:12:19What is this?
01:12:20This is completely different.
01:12:24This is a scent that is close to camembert in the back.
01:12:27Is it in the back?
01:12:28Isn't it camembert in the back?
01:12:29It's cheese.
01:12:32Is that so?
01:12:35If you choose,
01:12:37this is it.
01:12:38This is the scent.
01:12:43It's a little smoky.
01:12:44It's smoky,
01:12:46but it's like a mixture of apples and potatoes.
01:12:51I like that kind of taste,
01:12:53so I chose this kind of scent.
01:12:56The chef judges the scent accurately.
01:13:00If you ruin your health, you're out.
01:13:03That's right.
01:13:04If the nose is bad,
01:13:06you can't cook.
01:13:08I think this person is the only one who feels like apples and potatoes.
01:13:13That's right.
01:13:14I have a different feeling.
01:13:16It's a selfish image of France,
01:13:18but it's a conservative country
01:13:20that is very particular about tradition.
01:13:24I think it's revolutionary that
01:13:26a new genre called French,
01:13:28which is made by Japanese people,
01:13:30has been established.
01:13:32It's very reassuring
01:13:34to be assisted by the chef.
01:13:38That's what it was about.
01:13:42We're making fiction,
01:13:45but Kei is there as a non-fiction existence,
01:13:51so I think it's okay to aim for it.
01:13:54It's a story.
01:13:56It's a story and it exists.
01:14:00As the same Japanese,
01:14:02it exists as a result of challenging on the same stage.
01:14:07Because there is non-fiction,
01:14:09it is easy to make fiction.
01:14:12We respect each other.
01:14:15I have a great impression that I was able to do it.