町焼肉が好き 2025年2月22日 ニンニクタレがヤバい町焼肉
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00:00Today, we are in Shinjuku, Nishi Prefecture.
00:09I'm so excited. I'm so happy.
00:17I'm going to eat delicious Yakiniku.
00:20This is it.
00:22Mr. Tsujimura.
00:27And, Mr. Koike.
00:29Hello, nice to meet you. I'm Koike.
00:31250 Yakiniku dishes a year.
00:35Koike Katsuomi is the owner of Yakiniku.
00:39Today, I'm going to eat Yakiniku with a lot of garlic sauce.
00:44It's the best.
00:50Koike loves meat.
00:52He gives the guest the best of Yakiniku and eats it all.
01:00It's delicious.
01:02He loves street Yakiniku.
01:06Let's see how he makes the best Yakiniku.
01:11Can I order now?
01:13Can I leave the menu to you?
01:15Of course.
01:16I'm so excited.
01:19First, Yukke.
01:22Yukke.
01:23Yukke can be served in many ways.
01:26In the past, Yukke was served in any Yakiniku restaurant.
01:30But now, you can't serve Yukke without the permission of the health insurance company.
01:33Then, this is...
01:34This is the legal Yukke with the permission of the health insurance company.
01:37It's legal.
01:39Because you eat raw meat, the grilled meat is even more delicious.
01:44The expression changes depending on the person.
01:46Yes.
01:47Excuse me.
01:49I'm Yukke.
01:51Wow.
01:52The sauce.
01:53I'm Yukke.
01:54Wow.
01:55It's beautiful.
01:56In the street Yakiniku genre,
01:59there are many restaurants that have been in business for a long time.
02:01But there are few restaurants that have the permission of the health insurance company.
02:05Tsujimura opened in April 2023.
02:10It's about 5 minutes from Shinjuku station.
02:13This is New Face in the street Yakiniku genre.
02:17You can eat Yukke with the permission of the health insurance company.
02:21It's a wonderful restaurant.
02:22The point of Yukke is that the amount of meat...
02:25Sometimes the yolk of the egg is too big.
02:28This is a little small.
02:29It's small.
02:30Why is that?
02:31This is the right size of yolk for the amount of meat.
02:37New Face.
02:40New Face.
02:41It's a little small.
02:43It's small.
02:44It's small.
02:45This is the right balance.
02:47I'll cut it right away.
02:52I can't say anything about the feeling of entwining.
02:56This is no good.
03:00The feeling of satisfaction is different when you eat Yukke first and when you don't eat Yukke.
03:05That's right.
03:06If there is, I will order it.
03:09The way you serve it is delicious.
03:13Please eat.
03:14Can I?
03:15Of course.
03:16Is this green onion?
03:17It's green onion.
03:18It's a sweet sauce.
03:19It's not just sweet.
03:21It's a spicy sauce.
03:31It's delicious.
03:35I want to eat rice already.
03:38The sauce is delicious.
03:40Can I eat the meat next?
03:43Of course.
03:44I understand.
03:45I can't say I don't want to.
03:47Please eat.
03:49It's New Face's turn.
03:52That's amazing.
03:54It's a special red onion turn.
03:57New Face.
03:59When green onions are cooked, they become sweet.
04:03The sweetness goes well with the turn.
04:06This is chili pepper.
04:09It's a little red.
04:10It's a unique taste.
04:12You can only eat it here.
04:14I've never seen it before.
04:16It looks difficult to cook.
04:19There are people who only eat half of it.
04:24There are people who don't care about it.
04:26There are many ways to cook it.
04:28How do you cook it?
04:29I'll cook it the way I like.
04:31Then...
04:35I'll wait for the green onions.
04:38I'll wait.
04:41I've never seen this before.
04:43It's my first time.
04:44I think it's okay to cook it this way.
04:48You can cook it however you like.
04:52Some people may think it's weird to cook it that way.
04:55There are ways to eat it.
04:57I'll eat it right away.
05:02He's cutting the meat.
05:05It's important to know where to cut the meat.
05:10It's important.
05:11This iron plate has gas on both sides.
05:16This line is the high heat.
05:20The middle line is the low heat.
05:23I see.
05:24Do you cook the turn on this weak line?
05:28I do.
05:30Cook it until the color changes a little bit.
05:33I'll turn it over.
05:34I'll put the green onions here.
05:40If you don't have green onions, you can cook it on high heat.
05:43Do you cook it until the green onions are cooked?
05:46Yes.
05:47I'll heat the green onions here.
05:50If you cook it on high heat, the turn will be burnt.
05:55I'm cooking it on low heat to cook it slowly.
05:58I see.
06:00I'll finish it.
06:02You change the temperature twice.
06:05I do.
06:06I'll turn it over on high heat.
06:09Please listen to the sound of the meat.
06:14Is this a ritual?
06:24The sound of the meat is changing.
06:35The sound of the meat is changing.
06:37Can you hear it?
06:41It's about time to take it out.
06:45I don't understand it.
06:47I'm sorry.
06:50It's your responsibility to understand it.
06:53I understand it when I cook it every day.
06:56It's about time to eat the meat.
06:58That's right.
07:07It's delicious.
07:10It's a little spicy.
07:12It goes well with alcohol.
07:16The sweetness of the green onions goes well with the meat.
07:22I like the spicy taste of the chili pepper.
07:27It's the best.
07:29Next, I'll cook the tail.
07:31It's the tail.
07:33Excuse me.
07:34It's a special beef tail.
07:36A special beef tail.
07:38I'll cut it with garlic.
07:40The tail looks like this.
07:43The tail you usually see in a yakiniku restaurant is round and has bones in the middle.
07:50In that case, they freeze the big tail.
07:57Then, they cut the bones with a saw.
08:04I see.
08:05So, it doesn't have a good texture.
08:08It's just hard.
08:11But, this is different.
08:13They cut the bones of the raw tail with a knife.
08:19They only cut the root of the tail.
08:26It has a different texture because it's not frozen.
08:29And, it has a strong flavor.
08:31When you eat tail soup, the best soup stock is the tail.
08:36It's the best to eat the tail with yakiniku.
08:43Okay.
08:45It's my first time.
08:49First, I'll heat it on low heat.
08:56There are a lot of tendons.
08:58So, if you heat the tendons well, the flavor will be doubled.
09:02I see.
09:03It's like raising a child.
09:05That's right.
09:19It looks good.
09:33Wow.
09:34I don't know when it's the right time.
09:38You can see the juice coming out of the cut.
09:41That means it's ready.
09:45I'll put this much.
09:48Welcome.
09:49It's good to eat it as it is.
09:53But, I'd like to put garlic on it.
09:57Is it okay to put garlic on it?
09:59Yes, it is.
10:01I'll eat it.
10:08It's very chewy.
10:16It's good.
10:20It's amazing.
10:22Of course, soft meat is also good.
10:24But, it has a strong flavor even though it's chewy.
10:29I think meat is especially good.
10:32It was really good.
10:35The next one is the main dish.
10:37So, it's the appetizer.
10:39This is the appetizer.
10:40Then, let's eat the main dish.
10:41Okay.
10:42Please prepare the sauce.
10:44Finally, the sauce is coming.
10:45Yes.
10:46The sauce is covered with garlic.
10:51Wow.
11:05Please prepare the sauce.
11:07I'll prepare the special sauce first.
11:11The color of the sauce is like the color of rice.
11:16The sauce is the most unique one in this restaurant.
11:20So, I want to go to this restaurant many times.
11:26It's really good.
11:28It's quite strong.
11:29Yes.
11:30The sauce goes well with rice.
11:32I'll prepare the sauce.
11:34Wow.
11:36Kalbi, Zabuton, Jorosu, Hire, Johara.
11:43The main dish is served with the sauce.
11:46But, I'll put the sauce on it today.
11:49Really?
11:50Yes.
11:51Wow.
11:56It's thick.
11:58Wow.
12:02This is rice.
12:05The rice is also really good.
12:08Are you particular about rice?
12:09Yes.
12:10Uonuma's Koshihikari is the best rice.
12:13The rice is cooked with the water from Uonuma.
12:19I see.
12:20The sauce is good and rice is good, too.
12:25I see.
12:26It's a combination.
12:27It's the same.
12:28Yes.
12:29We can eat them together.
12:34I'll start with Kalbi.
12:38Kalbi.
12:39This is Kalbi.
12:41Wow.
12:43The sauce is really good.
12:47It's in the middle.
12:48A little bit.
12:49A little bit?
12:50It's in the middle and the edge.
12:53It's in the middle.
12:55It's in the middle.
12:56Yes.
13:00It's getting stronger.
13:01Yes.
13:02Kalbi gets stronger quickly.
13:04It's moving.
13:05Yes.
13:06It's shrinking.
13:07Yes.
13:08It's shrinking quickly.
13:13Excuse me.
13:14Wow.
13:15A lot of sauce, please.
13:17I think it's better if I eat the first bite with the rice.
13:21But I'll eat it with the sauce.
13:22Eat it all at once?
13:24All at once.
13:25Excuse me.
13:27The sauce grows with the fat, doesn't it?
13:29Yes.
13:34That's what makes it so good.
14:01This is so good!
14:03Of course, this alone is good.
14:05But when you mix it with the rice,
14:07it feels like it's a complete dish.
14:10That's true.
14:11It's not just the meat or the sauce.
14:14It's the first time I've ever had rice as my main dish.
14:18I see.
14:19Next, I'm going to try the roast beef.
14:24Wow, again.
14:28Look at the fat.
14:30We don't cook the roast beef on high heat.
14:38This is a reward.
14:47Here you go.
14:50This is the roast beef.
15:00It's beautiful.
15:16This is good, too.
15:19The meat and the fat look different.
15:22The taste of the meat and the fat are totally different.
15:25This sauce is really good.
15:27It's good.
15:28It really goes well with the rice.
15:30It goes well with the rice, and it goes well with the alcohol, too.
15:34Now, we've had the tender and melting roast beef.
15:39Next,
15:41I'm going to try the belly meat.
15:45The belly meat?
15:46Yes.
15:47I'm going to start with the tender part and move on to the texture.
15:58Tender belly meat
16:15I like to eat the meat dipped in the sauce with lemon.
16:21Is it different for me?
16:22I've never done that.
16:23The sourness?
16:24Yes.
16:25I like it better.
16:27It looks good.
16:28That's why I drink alcohol.
16:30Would you like to try it?
16:32Can I?
16:33Yes, of course.
16:34Can I try the sauce from the restaurant?
16:37No, no, no.
16:38I think the good thing about this is that you can change the flavor.
16:44I'm going to start with the second round, so I'm going to dip it in the lemon.
16:47The second round.
16:48Yes.
16:50I'm finishing it on high heat.
16:52It's a little thick.
16:53Yes.
16:55It's a little savory.
16:57It's finished.
16:58Yes, it is.
17:02Here you go.
17:05Dip it in the sauce.
17:24It's good.
17:34It's good, too.
17:37Can I eat it in one bite?
17:38Yes, you can.
17:39I'm going to put it in the sauce.
17:40You're going to put it in the sauce.
17:46It looks like a square.
17:49It looks like a square even before it's cut.
17:53That's why it's called Zabuton.
17:56There are so many yakiniku restaurants these days.
18:00Yes, there are.
18:01How do you search for yakiniku restaurants you want to go to?
18:04I search on the Internet.
18:05On the Internet, like Tabelog?
18:06Yes, on Tabelog.
18:09I don't look at the numbers, but I look at the comments.
18:12Wow, that's amazing.
18:13I don't look at the photos taken by the restaurant owners, but I look at the photos taken by the people who went there.
18:19I see.
18:20That's the real you.
18:24Here you go.
18:44It's good.
18:50This is amazing, too.
18:53Each one of them goes well with the rice.
18:55Yes.
18:56This one is the most similar to the rice.
18:59It's easy to get used to.
19:00The way it's mixed.
19:01That's right.
19:02It's like the rice is completely wrapped in the umami oil of the Zabuton.
19:09There are a lot of girls who can't eat rice.
19:12Yes.
19:14But I want girls like that to eat here.
19:18I want them to free themselves.
19:20When I eat yakiniku, I don't eat much rice.
19:22Oh, really?
19:23I'm always free like that.
19:29That's why I'm really moved.
19:31The rice and meat are really good.
19:34It's good.
19:35This is yakiniku.
19:36That's right.
19:37It really is.
19:38The fifth part.
19:41I'll grill the fillet.
19:46The good thing about yakiniku is that you can enjoy various parts of it.
19:54For example, if it's a soft part, you don't need to grill it on high heat.
19:58If you grill it on high heat, it will be hard.
20:01So, it's better to grill it on low heat.
20:05The fillet is the softest part of beef.
20:11It's so soft that you can tear it with your own weight.
20:13That's true.
20:14So, grill it slowly on low heat.
20:20Do you eat the fillet with rice?
20:23Of course.
20:24Is that so?
20:25What do you mean by tearing it?
20:27The sauce seeps into the gap.
20:31That's a good way of thinking.
20:33It's even more delicious.
20:34I see.
20:35You can carry a lot of sauce.
20:36The sauce seeps into the gap.
20:41This is good.
20:44Excuse me.
20:45I'll put it in directly.
20:46Please.
20:47I'll put a lot of sauce in it.
20:50I'll put it in the gap.
20:54Look at this.
21:00I'll put a lot of sauce in it.
21:22This is amazing.
21:23You have the ability to lift up the sauce.
21:27Yes.
21:28You can put the sauce on the rice.
21:30It's delicious.
21:32Have you ever been to Korai in Shibuya?
21:33Okutemi?
21:34Yes.
21:35A Korean lady put the sauce in my mouth.
21:39I like that a lot.
21:40It's delicious.
21:41If a lady likes it, I'll go there all the time.
21:45You go to a maniacal restaurant.
21:47I like it.
21:48I like the fillet served there.
21:50It's delicious.
21:51The red one.
21:52I'd like to try the second fillet with the lemon from Kitayama.
22:00Can I?
22:01Yes.
22:02Lemon in the sauce.
22:04It invites Koike to a new world.
22:07This is a new discovery.
22:11Kitayama's speciality, Tare Yakiniku.
22:15You put lemon here.
22:17Yes.
22:18It's fresh.
22:20I like this.
22:21I've never had this before.
22:23Let's eat.
22:29It goes well with alcohol.
22:36This is delicious.
22:37I like it.
22:39This is a new discovery.
22:41I like it.
22:42It's delicious.
22:44What else is so delicious?
22:48Yes, yes, yes.
22:52This is...
22:55Maze noodles look delicious.
22:57It's delicious.
22:58When I come to Tsujima, I always eat rice with the sauce.
23:02I don't want to eat too much carbs.
23:05So, I order this every time.
23:11Let's order it.
23:13Let's mix it.
23:15This is Tamago Maze noodles.
23:19It's delicious when you mix it from the bottom and eat it.
23:25I see.
23:26There is a sauce at the bottom.
23:30Yes, there is.
23:45This is delicious, too.
23:49Shime is the usual one.
23:51He puts that here.
23:54Today's Shime.
23:56The meat of Shime is Shima-cho.
23:59Especially, Shima-cho with the sauce.
24:06I eat it with this small miso sauce.
24:09Is this rice?
24:12It goes well with rice, too.
24:13Can I eat it as it is?
24:14Yes.
24:15Please.
24:22It's delicious.
24:29When you eat Shima-cho at the end of a normal Yakiniku restaurant,
24:35this is the best one.
24:38But, Tsujimura's Yakiniku is different.
24:41It's salty with garlic.
24:43And, the sauce has a strong garlic flavor.
24:47And, the miso sauce at the end of Shima-cho is gentle.
24:53That's true.
24:54It's gentle.
24:55I can finish Yakiniku with a gentle feeling.
25:00What is street Yakiniku for you?
25:03I like street Yakiniku where you can eat Yakiniku easily.
25:08I like street Yakiniku where you can enjoy the original taste of Yakiniku only here.
25:14I like street Yakiniku, too.
25:17Meat makes me happy.
25:19New face.