沸騰ワード10 伝説の家政婦志麻さん古民家の図書館フランス風床＆巨大柱が完成＆溝端淳平回転ずしの旅
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TVTranscript
00:00I don't know what's going on, but I'm excited to find out!
00:05First up!
00:072 years and 5 months ago,
00:09Omoya and Naya bought a 120-year-old house for a cheap price
00:13in a 400-square-meter land at their home.
00:17The last episode was...
00:20I'm so tired.
00:23Masaki Okada and Taisei Kido joined in
00:26to rebuild Omoya's old pillars and reinforce the foundation.
00:31Do you long to live in the countryside?
00:35Yes, I do.
00:37Someday, I'd like to leave Tokyo.
00:41Oh, really?
00:43You can enjoy the scenery, too.
00:45They want to revive the old pillars with traditional Japanese craftsmanship
00:50and support Mr. Shima, who is remodeling his house by hand.
00:54Celebrities are helping, too.
00:57This is not a place for guests.
00:59Naya's house was in ruins, too.
01:02To make it into Mr. Shima's library,
01:05she hired a lot of assistants to remodel it.
01:08It's moving!
01:10It's amazing!
01:12She's doing something amazing.
01:14From the interior of the library to the exterior of the house,
01:17the work of remodeling the old house is the best.
01:21This is the new house remodeling documentary of the legendary artist Mr. Shima.
01:27Thank you for your hard work.
01:30It's changed a lot, hasn't it?
01:32It's changed a lot.
01:34There's a wall now.
01:35It's a floorboard.
01:36I painted the floorboard.
01:38If it was a normal floorboard, it would be scraped off by the rain.
01:41The floorboard is a little more water-resistant.
01:43Did you finish painting the entire surface?
01:45Yes, I did.
01:46What about the foundation?
01:48I painted it with paint.
01:50I think it's a special kind of paint.
01:52It's very effective.
01:55The new material, which is very popular in the housing industry, is also very interesting.
02:01The interior has changed a lot.
02:03Is that so? I want to see it.
02:04I don't know if you can see it, but there's a loft.
02:07A loft?
02:09Where is it?
02:10It's a loft and a toilet.
02:12That's right.
02:14It's a secret base where children can hide and play.
02:17It's a place where guests can sleep.
02:20It's like a guest house.
02:22It's a little expensive, but I think it's a good place to sleep.
02:27It's amazing.
02:28It's a very secret base.
02:30That's right.
02:31But it's really good.
02:33It's like a capsule hotel.
02:36It's amazing.
02:38If you want to read a book, there's a book.
02:40Can you get a book from here?
02:41If you're not good at it, you can get it from there.
02:44Originally, this space was a barn.
02:48There's a lot of food.
02:49Toilet and children's secret base.
02:52It's a loft space where guests can sleep.
02:55It's very advanced.
02:57And today is the most important work of the interior.
03:00That is...
03:02I'm going to put a stone on the floor today.
03:04You're going to put a stone on the floor?
03:05This is a stone floor.
03:07I'm going to give it a European feel.
03:11It's made of stone.
03:12The bottom is made of stone, and the top is made of flooring.
03:15That's right.
03:16The stone used is also made by Mr. Shima.
03:20This is it.
03:21It's an Indian sandstone.
03:24It's a stone with solid sand.
03:26It's a natural stone.
03:28It's natural, so it looks completely different.
03:33It's really carved out.
03:35It was an old image of France and Japan.
03:39I chose a stone that matches the atmosphere.
03:43He's made windows with an order made.
03:47He baked the burnt part of the outer wall with a burner.
03:51Mr. Shima was fascinated by the stone.
03:54It's a natural stone.
03:56And this is not all.
03:59I've been looking forward to it.
04:01I've got a special order.
04:03You've got a special order?
04:05It's been about half a year since I asked for it.
04:10It's finally here today.
04:13I can't believe it.
04:14It's a big one.
04:16It's big and heavy.
04:19What is it?
04:20It's big and heavy.
04:22Let's line up the stones.
04:24How many are there?
04:25More than 500.
04:27More than 500?
04:29It's hard.
04:31It's hard.
04:32Are you okay?
04:34First, I'll apply glue to the concrete.
04:38It's easy to stick.
04:41Apply it all over.
04:43If you apply it once, it will soak into the concrete.
04:50You don't have to worry about it.
04:51Mr. Ishii, how about this?
04:53It's good.
04:54The inside is okay.
04:56Now, let's line up the stones.
04:59There is an important point in the layout.
05:02Look at the eyes of the stones.
05:05This one has eyes on the side.
05:08This one has eyes diagonally.
05:10It's not fun if you put them together.
05:14It's not fun.
05:15It's natural to enjoy the shadows.
05:17It's more fun to make it messy in various directions.
05:21It's better not to be in the same direction.
05:23Each stone has a different shape and unevenness.
05:27If you line up the stones diagonally,
05:30it will look natural and beautiful.
05:34It's the same as cooking.
05:37If you line up the stones evenly,
05:40it will look weird.
05:43But if you line up the stones diagonally,
05:45it will look beautiful.
05:47I see.
05:49While applying glue to the stone,
05:53I'm going to make mortar.
05:56Mortar is a building material that is made by mixing cement with water and sand.
06:02It's soft, so it's easy to process.
06:04Recently, it's a popular material used in living rooms and kitchens.
06:09This time, I'm going to use this mortar as a glue.
06:12I'm going to stick the stones on the floor.
06:16But there is a hurdle in this work.
06:19I'm going to stick the stones along this line.
06:22Please align them at this height.
06:24I see.
06:25If you put it on the floor,
06:27you can see how much mortar you need.
06:29If it is not high enough,
06:31you put in mortar to make it float down.
06:33It's not flat.
06:34It's not easy.
06:35Each stone is different in size.
06:37The thickness is also different.
06:39I have to align the stones and make them flat.
06:41It's very difficult.
06:43It's completely different!
06:47To prevent the finished product from being too high,
06:49the mortar is laid and fixed while adjusting the height.
06:53It looks fun.
06:54I see.
06:55You hit it with a hammer and drop it.
06:56That's right. I do this every time.
07:00You hit it from above and apply pressure to the mortar to make it sink so that it meets the height of the reference line.
07:07It's difficult to make it sink.
07:09If you hit only one side, the other side will come up.
07:13It will be distorted.
07:14That's why you have to drop it evenly.
07:18It's difficult.
07:21The height of the reference line matches the height of the reference line.
07:24How long does this mortar take to harden?
07:27If you hit it for a minute or two, it will be difficult to drop it.
07:30That's fast.
07:31It takes a lot of speed.
07:34It's a difficult task that requires delicacy and speed.
07:40The mortar is being hardened.
07:51How is it?
07:52Is it high?
07:53It's hard here.
07:54It's probably high here.
07:57Yes, a little more.
08:00Is it high?
08:01If you hit it one by one, it will take a long time.
08:03Did this side come down?
08:04A little more.
08:05It's a little high here.
08:06That's right.
08:07It's high there.
08:08Let's hit it a little more.
08:13It's very delicate.
08:16The right side looks good.
08:18How many pieces are there?
08:21Do you do it like this?
08:23This is difficult.
08:24Is this 500 pieces?
08:25This is difficult.
08:26What is this?
08:28I didn't know that the stone floor was so difficult.
08:32I thought I could do it easily.
08:35If it was a normal tile, it would fit the height.
08:39But this is a natural tile.
08:41So I'm particular about it.
08:43It's a time-consuming task.
08:45It's nice to spend time making things together.
08:50I'm envious.
08:52It's a little high here.
08:54It's a little high.
08:55It takes a lot of time.
08:57It's difficult.
08:58It takes a lot of time to stick one piece.
09:02It takes a lot of time to stick one piece.
09:07I got this.
09:10I got this.
09:11I've been waiting for this for half a year.
09:13I got this.
09:14It's big and heavy.
09:15It's been half a year.
09:16A mysterious item has arrived.
09:19What is it?
09:24It's amazing.
09:25It's cool.
09:27It's amazing.
09:28It looks good.
09:31It's cool.
09:33It's a door.
09:35It's an order-made door.
09:37It's an order-made door.
09:38It's the only door in the world.
09:41It's a door of a library that weighs more than 50 kg.
09:45What is this button?
09:46It's a button of Iron Soccer.
09:48It's a button of Iron Soccer.
09:50I made this door.
09:54It's a big window of 120 kg.
09:57It's a work of Mr. Agai.
10:00Be careful not to get your hands in the door.
10:02It's amazing.
10:07He made this door for Ms. Shima.
10:11I'm going to eat this.
10:16I got this.
10:17I got this.
10:18I got this.
10:21This is good.
10:22This is good.
10:24This is good.
10:26This is good.
10:28This is good.
10:30I'm back.
10:31I'm back.
10:34This is amazing.
10:36This is good.
10:39What are you particular about?
10:41The handle is where people touch.
10:44So, I made it look like there is a feeling of hitting inside.
10:48I also designed the metal fittings.
10:51So, I didn't use any miracle materials.
10:55I have a question.
10:56What are you going to do with the key?
10:58I'm going to put the key where I like.
11:02You're going to put the key where you like?
11:04Yes.
11:05Ms. Shima is very particular about this.
11:08The color here is too bright.
11:11So, I think it's better to put it here.
11:15Why did you say that after putting the door in?
11:17Let's put it in.
11:20It doesn't look like it's going to end.
11:23She doesn't compromise with her dream.
11:27I think it's better to put it here.
11:30I don't want to compromise.
11:34Is it okay?
11:36I don't paint the inside.
11:38It's in.
11:39It's in.
11:40It took two hours to put the door in all three places around the library.
11:45She is one step ahead of completion.
11:49It's totally different when the door is put in.
11:51It's good.
11:53The stone floor is almost done.
11:56It's great.
11:59It's the best.
12:01It's like I'm in Europe.
12:03I'm so happy with this view.
12:08I'm so happy with Ms. Shima's smile when the iron door is put in.
12:13It's an ideal of her to borrow the hands of various craftsmen.
12:18She continues to put the stone floor one by one while adjusting the height and direction.
12:24It looks good.
12:26It looks good.
12:28Each one is different.
12:30It goes well with the door.
12:33It's cool.
12:35It took four days to put all the stones together.
12:38The stone floor that Ms. Shima is particular about is completed.
12:44The Japanese spirit that Ms. Shima has and the house where her husband, France, are mixed well.
12:52I thought it would be like that if France entered the house.
12:56It's fashionable.
12:58What is the effect of the special paint that was applied to the base?
13:03It's a heat-resistant paint.
13:05It's a heat-resistant paint.
13:07It's a paint called Gaina.
13:09It says JAXA.
13:11It's used in JAXA.
13:13It's a heat-resistant paint, so it doesn't transmit heat.
13:18The concrete around the base cools down in winter.
13:21If you apply it there, it's very effective.
13:24In the summer, when the concrete warms up, the floor becomes very hot, so it doesn't warm up.
13:31The next day.
13:33This day, the appearance of the library is greatly advanced.
13:38Mr. Yoshida, are you alone?
13:41Yes.
13:42Why are you alone, Mr. Yoshida?
13:43He seems to be going to Happabashi.
13:47Ms. Shima went to Happabashi to buy a knife, but...
13:51That should be the case.
13:53The work of the day is a big job that a professional must do.
13:57It's a serious construction.
13:59It's amazing.
14:00I'd like to attach a sunshade.
14:02That's a stone.
14:04I'm going to build a pillar there today.
14:07You're going to put a 10-meter log on top of that?
14:09Yes.
14:10I'm going to put a 10-meter log on top of that.
14:13Yes.
14:14Eight months ago.
14:16Gea?
14:17What is Gea?
14:18Gea?
14:19Sunshade?
14:20I want to make it a little longer, so I'll take it off once.
14:24I'd like to make it so that I can sit under the sunshade.
14:30Yes.
14:31To make the sunshade that was originally there wider so that it can be relaxed under the leaves even on rainy days.
14:37It's a big deal.
14:38The dismantling work was carried out in a motion of more than 40 degrees.
14:42The 10-meter log that was dismantled at this time will be reused as a sunshade to be rebuilt.
14:49If I make everything new, it won't make sense to buy the house.
14:54I want to leave the original shape of the house and proceed with the remodeling.
15:00I want to use what I can use.
15:02There are memories in the material.
15:06I think that's the charm of civilization.
15:10He says he will build a pillar on the stone and put a pile of logs that will be reused there.
15:15The pillar is also made by Mr. Shima.
15:18First of all, the pillar is not a normal pillar.
15:21What?
15:22This is called a rusted log.
15:24A rusted log.
15:25Is this the skin of a tree?
15:27No, this is not the skin.
15:29This expresses rust, but I wonder if I should call it mold.
15:34When the weather in the mountains is rainy and the humidity is high, the wood does not reproduce.
15:44It takes about a week to make a rusted log.
15:48Is it a very valuable log?
15:50That's right.
15:51I can't make a lot of logs.
15:53This is really made in nature.
15:55There are some traces of insects around here.
15:59Great.
16:00This is a natural color.
16:02I chose a log with a similar atmosphere to the previous one.
16:07This is a rusted log that Mr. Shima fell in love with at first sight.
16:13This is cut down in the high humidity.
16:15This is peeled off and laid in the mountains.
16:18This causes mold to form on the surface.
16:22This is a rust-like inverted pattern made with the power of nature.
16:27This log has been used in carpentry and carpentry houses.
16:33This looks familiar.
16:35I've seen this before.
16:36If you don't handle it carefully, the rust will be scraped off.
16:42And it's not worth it.
16:44So.
16:46This is a Miyadaiku.
16:48Is this a Miyadaiku?
16:50This is a carpentry carpentry used in Kyoto.
16:55I'm used to eating this.
16:58Mr. Miyadaiku, who usually goes to the shrine, is a carpenter.
17:03There are three places to build a rusted log.
17:06First of all.
17:07I'm going to use the hole that used to be there.
17:10That one.
17:11I don't think the length of the pillar will match that.
17:14I'm going to raise and lower the height.
17:17I have to look at the length of the pillar in each place.
17:20First of all.
17:21Measure the height where the pillar used to be.
17:24And cut the rusted log according to the height.
17:28This is a traditional craftsmanship.
17:36I have an image that the machine can be cut straight.
17:39Is it different?
17:40I'm going to scrape the inside.
17:43Like this.
17:44It's amazing.
17:46It's amazing.
17:48This part is easy to stick together.
17:54Make sure that only the hard core part does not touch the base stone.
17:58By denting the core a little.
18:00The relatively soft surrounding part is dented by weight.
18:04The base and the pillar are more stable without gaps.
18:08Did you cut it while scraping it now?
18:10Yes.
18:11This seems impossible with a machine.
18:15If you match the height of the rusted log with a professional technique, you can build a base stone.
18:20There is a new pin method.
18:23Make a hole in this straight.
18:26There is a pin that comes out over there.
18:30Make sure that this pin does not pierce and come out.
18:34Insert a pillar into the metal fittings coming out of the base stone.
18:38Pin method to fix by inserting a pin from the side.
18:42You can't make a mistake with one pin.
18:44Make a hole through the pin carefully with four people.
18:50This is OK.
18:53The other side of the hole is a mysterious shape with a protrusion in the middle of the cut.
19:00This is...
19:03I can stand up.
19:07It's amazing.
19:08It feels good.
19:10It's cool.
19:12I was surprised.
19:15Insert a pin from the side hole.
19:18Hit it from above and fix it firmly with the metal fittings inside.
19:23If you block the hole with a wooden wire...
19:26It's done.
19:28There is no gap at all.
19:30This is a right angle.
19:32This is completely vertical.
19:34If the cut is bent, it will not be a right angle.
19:37I was a little nervous.
19:41It's cool.
19:44Install a 10-meter multibar without using nails.
19:48How to do it?
19:51In addition, Jumpei Mizumata, the former owner of Kaiten Sushi, will taste the local sushi that has evolved too much.
19:59What is this?
20:00Rossini Sushi?
20:02It looks delicious.
20:05It's finally Shima's turn.
20:07Reuse the 10-meter multibar and put it back on the pillar.
20:18It's in.
20:25It's in.
20:31It's in.
20:34It's amazing.
20:49It's in.
20:51It's amazing.
20:53It's very powerful.
20:55The craftsman is amazing.
20:59He didn't use nails to build the pillar.
21:02My childhood dream was to be a carpenter.
21:05I've been drawing a lot of pictures of carpenters.
21:07I was fascinated.
21:09The moment I got hooked on it, my soul felt good.
21:12There is no difference at all.
21:14The picture of the purchase of the Kappa Bridge is definitely interesting.
21:17It's not that.
21:19I definitely want to see Shima go to buy a knife.
21:22I'm sure it's exciting.
21:25From there, the professional craftsmen took three days to install the roof.
21:31The sunroof, which is one meter longer than the original, was completed.
21:36It's cool.
21:38It's amazing.
21:40It's very good.
21:42It's very good.
21:44It's very cool.
21:46Even on a rainy day, I can drink tea here.
21:49In the future, they plan to put stones on the roof as well as inside the room.
21:53It's in.
21:55It's in.
21:57Another project that aims for the biggest dream in life.
22:01MISOBATA-SAN.
22:04This is the sixth visit to MISOBATA JUPPEI.
22:08Speaking of MISOBATA.
22:11It's a gold-eyed tuna that can only be caught by one or two people.
22:15It's sold out.
22:16It's a tuna that costs 780 yen.
22:18It's called ANABA TUNA.
22:21ANABA TUNA is a popular restaurant where you can drink as much as you want for free.
22:25He visits ANABA TUNA four times a week.
22:27He is a master of the road.
22:29He is a master of sushi.
22:32This time, I want to make the dream of sushi come true at ANABA TUNA.
22:36The dream of sushi.
22:38I think you all know.
22:40TOKAIDO 53 TSUGI.
22:43This is the direction of the sea.
22:45It's a famous place.
22:48It's a sushi road.
22:51There are a lot of delicious sushi waiting for you on this long road.
22:55There are still many places in the area where you can't eat sushi.
22:59I want to aim for the goal while discovering it.
23:03TOKAIDO 53 TSUGI.
23:09TOKAIDO 53 TSUGI.
23:11On the way, there is NADATARU Bay, which is the direction of the fish.
23:16On TOKYO Bay, there is EDO MAE ANAGO.
23:20On KUSAGAMI Bay, there is KATSUO with a lot of fat.
23:25On SUIGO Bay, there is SAKURA EBI, which is the only fish you can eat in Japan.
23:29On MIKAO Bay, there is KAINUI.
23:32On ISE Bay, there is AKAGAI and TAINAGAI.
23:37On the way to the goal, there is a delicious sushi that you can only taste in that area.
23:44First, let's go to MAKAZUNO.
23:47We have arrived.
23:48That is ODAWARA Castle.
23:51We have arrived at ODAWARA Castle.
23:54I think there are many things that you can't eat in TOKYO.
23:58I want to aim for an illusion that is more than gold.
24:02Is it an illusion?
24:03In addition, the goal of KAMI is to aim for an illusion that is said to have a 10% chance of winning.
24:10Delicious fish gather at the fishing port.
24:13Let's go to the fishing port by bus.
24:15Budget.
24:16Budget is important.
24:18Since we came here, let's try to go to a luxurious place.
24:22It costs 2,000 yen.
24:24Is it possible?
24:25It costs 2,000 yen to go to a restaurant.
24:28Is it possible?
24:29Yes, it's possible.
24:31It's the 10th anniversary of FOOTWARD.
24:36Congratulations on your 10th anniversary.
24:38I remember going to HOKKAIDO the most.
24:44I have a lot of memories.
24:47The way to get on the cable car was unique.
24:52We have arrived.
24:53Let's go.
24:55It's a fishing port.
24:57It's a fishing port.
24:58ODAWARA Fishing Port where fresh fish gather.
25:03It's right in front of us.
25:06It's open for business.
25:08ODAWARA Fishing Port.
25:11The menu is decided by the fish you buy every day.
25:15You can enjoy a one-on-one meeting with the fish.
25:18It's a local specialty.
25:20Fresh fish such as whitebait and mackerel are delivered from the port in less than a minute.
25:25It's a popular menu.
25:27It's delicious.
25:29ODAWARA is a staple.
25:31HOKKAIDO's grilled sushi is similar to HACHI-UGU.
25:35It's a work.
25:36It's a white fish.
25:39It's a salted kelp.
25:42It's a local dish of Izu.
25:45It's a special dish of BORA.
25:47It's rare.
25:48There are a lot of fresh fish.
25:53What should I eat first?
25:55He bought a room with a budget of 2,000 yen.
25:58He will choose a menu.
26:02I will choose the first one.
26:06I will choose a local dish.
26:09I will choose a tuna.
26:13I will choose a fried fish.
26:16I'm not sure.
26:18I will choose a crab kelp.
26:24My budget exceeded 2,000 yen.
26:27My budget exceeded 2,000 yen.
26:30Your budget exceeded 1,000 yen.
26:33I can't buy fish.
26:36He was asked to choose a menu.
26:42My budget exceeded 1,947 yen.
26:45I bought a crab kelp.
26:47He chose a tuna.
26:51Last choice
26:53She might say that he got us
26:57I'm all for you. I'm not there. I don't say
27:00How could I show you don't know I'm a little young you can
27:04Katsuo dashi, what's got the model you can do mommy no other for the only no show you'll do touch the sun
27:10Okay, so today we're gonna go now. I'm gonna go to the
27:14machine
27:16Morning
27:18Oh my god
27:21You cannot mommy got
27:31Jack chowdhury
27:33My son, I'm not saying it's got a whole lot of muck
27:37I think I can I am there. He got boyfriend
27:41Honey, we'll talk about it
27:44Can say stuff that's not a man
27:47As you know as you know maybe that I can
27:52See so
27:54I didn't
27:56Know what I know. Okay. I know it's a no hope that I'm so tight. That's the way to eat it
27:59I mean, I'm a little tough. That's not the way
28:03I'm not only buffoon. No, I didn't make it. Oh, no, sir, Tim
28:07Shut the show you cook. It must go
28:13I got any more joke, you know, it's up to a kid
28:23Mmm
28:25Honey, what's your sense? I know I'm gonna take out of the car
28:32I'm a shaggy today. She knows
28:35Pitcher to catch
28:38Catch up a little bit. I don't need to tell you man. I don't know how they like this guy. I'm a
28:46So cool
28:50I don't think you must I don't think you know I don't you just don't tell me nothing
28:56They took me Kim Mediator, so no he knows you're not gonna know I know that's cool. Oh, that was another one. Oh, it's fine
29:02Get cool. Oh
29:05I love you. You know, I didn't know
29:10What I'm gonna do this, you know, I'm not asking on the night. I'm always a
29:15Sakana, you know, I mean, I
29:17Hope it's all he knows
29:19She's in Tokuchi. No, not gonna talk it equal
29:27So stay your son missing in not only me and I know I'm gonna miss it
29:31Toro, Kim Mediator, so no
29:36So no, she's a Sakana Jimoto. Oh, no, I know you put on the demo. I don't know. You've got to know to look in
29:44Conquering, you know, you know, I must I'll shake it a tail so that you're so yes, I'm funny
29:50Oh, there's got a very nice boy. Come on. We don't always know she was
29:53Yeah
29:59Kim Mediator, I got it. Yeah, well I got it, but I don't know
30:03Just a yowl. I got it. I'm me now. Okay, Kim Mediator. I do so much again. I'm
30:09Jameson, I
30:10Can make on a selector 2,000 yen. I got this. Yeah, I'm a psycho
30:15I got a high state or a Kim Mediator. Maybe that's up there. It's like, oh, no, I got it. I don't know
30:20I
30:50It's not a picture of sushi, it's a wine cellar bistro
30:56Next to the sushi menu
30:58There are bistro menus such as ahijo and steak
31:03The owner, who trained as a French, started the sushi restaurant
31:07The official bistro menu is also popular, but
31:09It's over if you go to Yamaha
31:11It's 2,000 yen for this
31:13It's 2,000 yen for one
31:15It's over with this
31:17Meat sushi with extra ingredients and truffles
31:19It's a unique sushi bistro
31:21There are regular customers in the prefecture
31:23I want to go there
31:25Can I order a drink?
31:27Sure, but
31:29Can I come in?
31:31If you drink wine, it's different, right?
31:33Sushi?
31:35Is the drink different?
31:37Let me have a drink separately
31:39Let me have a drink separately
31:41That's a special rule
31:43So
31:45It's orange
31:47It's orange wine
31:49It's like putting Darjeeling tea in a teacup
31:51and putting a cup of sugar in it
31:53It's a dry style
31:55It's too powerful
31:57I didn't understand
31:59It's amber
32:05It's refreshing
32:07It's easy to drink
32:09Because of the white wine that produces the whole grape skin and seeds
32:11It has a unique amber color
32:13It has a refreshing taste
32:15It goes well with both sushi and bistro
32:17It goes well with both sushi and bistro
32:19There are about 80 kinds of lineup
32:21What will they eat with 2,000 yen?
32:23What will they eat with 2,000 yen?
32:25What will they eat with 2,000 yen?
32:27They will eat with wine
32:29It's fashionable
32:31I've never seen this kind of Gari
32:33I've never seen this kind of Gari
32:35Mr. Zohada
32:37Do you eat wine with Gari?
32:39I don't think so
32:41Gari and wine
32:45Gari
32:47It's fashionable
32:49It's fashionable
32:51It goes well
32:53It goes well
32:55It goes well with wine
32:57It goes well with wine
32:59What's next?
33:01It's a raw fish
33:03It's a raw fish
33:05It's amazing
33:07It looks delicious
33:09Pungent Schumer
33:11I can taste the raw fish
33:15And orange wine
33:19It's the best
33:21Me too
33:23He found out about other fresh fennel and cut fish
33:27He found out about other fresh fennel and cut fish
33:29It's no way stir fried sushi
33:31It's no way stir fried sushi
33:33He couldn't catch up
33:35He couldn't catch up
33:37It's not kaitenzushi, is it?
33:39Wow, what is this?
33:41It looks so good!
33:45Jumpei Mizumata, the former owner of Kaitenzushi, has ordered the last dish.
33:49What is the menu of Odawa?
33:53Here it is.
33:54Thank you for waiting.
33:55It's a fried egg with shounan shirasu.
33:59It's not kaitenzushi, is it?
34:01What is this?
34:03It's a fried egg with shounan shirasu cooked with olive oil.
34:07It's called seitaku ahijo.
34:10It's shirasu from Odawara.
34:12I'll try this egg.
34:14It looks so good.
34:16Look at the color of the egg.
34:19I'll mix the yolk.
34:25It's so good.
34:27This is good.
34:29I'm so excited.
34:32Let's eat.
34:34Look at this.
34:38It's not kaitenzushi, is it?
34:41It's so good.
34:44Is kaitenzushi a side dish of sushi restaurants?
34:50I feel nostalgic.
34:52I used to say that, too.
34:54Kaitenzushi is a side dish of sushi restaurants.
34:59It's an amusement park.
35:02You can go from children to students to adults.
35:06You don't have to ask for anything.
35:08You don't have to ask for anything.
35:10You don't have to ask for anything.
35:13Natural tuna, shounan shirasu, ahijo, and crab.
35:17It's perfect.
35:18It's perfect.
35:20It's the most interesting to go to a sushi restaurant in Kasei.
35:25Can I go there?
35:27I don't want people to say that his 2,000 yen was cheap.
35:32I don't want that.
35:34I don't have a good sense.
35:36I don't have a good sense.
35:39Next, let's go to Hakone.
35:44We arrived in Hakone.
35:47It's snowing.
35:49We came all the way to Hakone.
35:51Is that a hot spring?
35:54He's a hero.
35:56He's a hero.
35:58This is a hot spring.
36:02I can relieve my tiredness.
36:05I enjoyed the hot spring.
36:09They're going to eat Kaitenzushi in a taxi.
36:13Kaitenzushi, vegetables, please.
36:16What's the best thing about Hakone?
36:18It's a great view.
36:21There was no Kaitenzushi in Hakone.
36:26It was said that Kaitenzushi was a bad place.
36:29It was said that Kaitenzushi was a bad place because it was in the mountains.
36:33In January of this year, Kaitenzushi was born in Hakone for the first time in history.
36:38It became a hot topic.
36:40We're here.
36:42I can see the presence of Kaitenzushi.
36:45It's red.
36:46This is...
36:48I introduced him in this program.
36:51He's Mr. Kanazawa Maimonzushi.
36:55Mr. Kanazawa Maimonzushi is in Hakone.
36:59He has a great presence.
37:01Speaking of Mr. Kanazawa Maimonzushi.
37:08It looks delicious.
37:09He's eating the best food in Kanazawa.
37:12He ate the best food in Kanazawa.
37:15He ate the best food in Kanazawa.
37:19What's that?
37:20Hakone is near Numazu and Odawara.
37:24He's eating fresh food in a special truck from Kanazawa.
37:29He's eating fresh food in a special truck from Kanazawa.
37:33Today, we have flounder and flounder.
37:39Is this flounder from flounder?
37:41No, it's from curry.
37:44Flounder from curry.
37:45There's no flounder from flounder, right?
37:47I'll check it.
37:48I'm sorry.
37:50I'm sorry.
37:51Actually, flounder from flounder curry is on the regular menu.
37:55They offer flounder from flounder only when it's imported.
38:00It's rare.
38:01Thank you for waiting.
38:03If it's just one piece, I can eat it all.
38:05It's a miracle.
38:06What kind of lineup will they make this time?
38:11I want to eat it.
38:12First of all...
38:14It's here.
38:15It's a lot of salmon.
38:17Onion and mayonnaise.
38:19The color of salmon is beautiful.
38:21At first, I thought salmon was delicious.
38:28I thought I lost.
38:30But it's delicious.
38:33I know.
38:34It's delicious.
38:35It's been 3 years since they first met.
38:37They didn't eat onion and salmon at that time.
38:40Now, they eat it without hesitation.
38:43They've grown up.
38:45How many years have they been together?
38:50This is the last piece of salmon.
38:52This is the last piece.
38:53There's no more.
38:56There's a big difference between flounder and flounder.
38:58Why is the taste of flounder different?
39:04My foot word is...
39:05It's not about whether I want to read or not.
39:08It's about 2025.
39:10It's the original work of director Shin Adachi.
39:12I play the role of a couple with Kenjiro Tsuda.
39:16I want you to see the story of a couple who look back on their lives.
39:22I want to eat sushi.
39:24If there is 30 minutes between rehearsals,
39:26the six of us will eat sushi.
39:30We'll eat sushi without wearing a hat.
39:32Six of us will sit in the four-seater seat.
39:36At the end, we'll play rock-paper-scissors.
39:38The winner will eat sushi.
39:40That's good.
39:41Rock-paper-scissors is good.
39:42Flounder is a part of the muscle that moves the fin.
39:46Why is flounder more precious and delicious than curry?
39:51Flounder.
39:54It looks delicious.
39:57I'll eat it with salt.
39:59I'll eat it with salt.
40:01Thank you for the meal.
40:02Thank you for the meal.
40:03Thank you for the meal.
40:05I'm a little jealous of this trip.
40:09It's good.
40:10It's different.
40:11It's different.
40:12It's not a normal flounder.
40:14I see.
40:15The fat is elegant.
40:18I want to eat it.
40:19It's delicious.
40:21Flounder has more exercise than curry.
40:24Flounder has a lot of fat and is delicious.
40:34What is this?
40:36It looks delicious.
40:38What is this?
40:39I've never seen this before.
40:42It's a limited edition of Hakone.
40:48Flounder and salmon roe are popular.
40:51This is a special tartar sauce.
40:54This is amazing.
40:56This has salmon roe on it.
41:00Flounder and tartar sauce go well together.
41:02The tartar sauce of Iburigakko is refreshing.
41:08Flounder has a good taste.
41:10I chose this.
41:14This is homemade.
41:16It says MAIMON.
41:18Did you put egg liquid in this for 2,000 yen?
41:21This smells good.
41:23This looks delicious.
41:24This is good.
41:26This looks delicious.
41:28This is delicious and gentle.
41:30This is a gentle and natural sweetness.
41:34This is 1,990 yen.
41:35This is a good price.
41:38This was a good choice.
41:39I was surprised.
41:40I didn't expect you to choose Aji Fry.
41:44I love Aji Fry and tartar sauce.
41:48I've never seen tartar sauce with salmon roe.
41:53I was happy to enjoy various menus.
41:58I think it's nice to order this for 2,000 yen.
42:03Finally, I go to NUMAZU.
42:07I go to NUMAZU to get fish.
42:09NUMAZU is a fish that is rare in the local area.
42:14This is a fish with a fish probability of only 10%.
42:18What is this?
42:20I arrived at NUMAZU.
42:22This is amazing.
42:24This is in front of the fishing port.
42:28This is the deepest sea in Japan.
42:33This is a deep sea fish.
42:34Deep sea fish may not be delicious.
42:38However, deep sea fish are expensive.
42:43Deep sea fish are not active in the dark sea.
42:46Deep sea fish have a lot of fat.
42:48Deep sea fish are a popular menu in local restaurants.
42:52This is it.
42:54This is a deep sea fish.
42:57This is it.
43:00I will explain the contents.
43:02This is a deep sea fish.
43:07This is a sea bream.
43:10This is a gold sea bream.
43:12This is a deep sea fish.
43:16This is a shrimp caught in the deep sea.
43:19This looks delicious.
43:26This is delicious.
43:28This is delicious and fresh.
43:31This is the first time I eat this with seaweed.
43:33This is luxurious.
43:35I eat this.
43:37This looks delicious.
43:40This is very delicious.
43:42This looks delicious.
43:44NUMAZU has a specialty.
43:48This is a gold sea bream.
43:52This is a deep sea fish.
43:56This is meaningless.
43:58This is today's main event.
44:00How is this?
44:02This is really a deep sea fish.
44:04What is this?
44:05This looks delicious.
44:07This is a deep sea fish that can only be caught by NUMAZU.
44:11Can I eat this?
44:13What is this?
44:16Is this a gold sea bream?
44:18I haven't caught it recently.
44:21I haven't caught it today either.
44:23This is a deep sea fish.
44:25Do you have this?
44:27I haven't caught it.
44:29I haven't caught this either.
44:31This is an illusion.
44:33I haven't caught this.
44:35I haven't caught this recently.
44:38I'm sorry.
44:40I'm sorry.
44:42This is a deep sea fish.
44:46This is swimming.
44:48This is swimming.
44:50You can see this.
44:53He is looking for a deep sea fish.
44:57He looks like a small fish.
44:59He wants to eat this.
45:01I'm happy.
45:03I want to eat this someday.
45:07I got information that there is a deep sea fish that can only be caught by NUMAZU.
45:13I will go there immediately.
45:18His name is good.
45:20This is SUSHINOSUKE.
45:22This is SUSHINOSUKE.
45:24SUSHINOSUKE is here.
45:26Good evening.
45:28Good evening.
45:29This is a deep sea fish that just arrived at the store a few hours ago.
45:34What is the taste of this?
45:36This is strange.
45:38Why is this so delicious?
45:41This is a new program.
45:43This is GOLDEN STONES.
45:45The guest of the first episode, AKASHIYA SANMA, went crazy with GOLDEN STONES.
45:49This is a new program for the first time in 23 years.
45:52This is a surprise appearance of a gorgeous guest.
45:55Please watch this program.
45:57This is a deep sea fish that just arrived at the store a few hours ago.
46:01This is a deep sea fish.
46:05This is a deep sea fish.
46:07This is amazing.
46:09What is this?
46:11This is interesting.
46:13This is a deep sea fish called GEHO.
46:16This is a deep sea fish.
46:18The name of this fish is similar to the name of FUKUROFUJI, a deep sea fish.
46:23This fish has a delicate white flesh and a unique sweetness.
46:26This is an amazing fish.
46:28This is GEHO.
46:30This is GEHO.
46:32This is a beautiful color.
46:34This is a beautiful color that you can't imagine.
46:36This is true.
46:38This is a deep sea fish called GEHO.
46:44This is an amazing fish.
46:46This is crunchy.
46:48It has a strong texture and sweetness.
46:51This is a very expensive and delicate white flesh.
46:59And this is a small deep sea fish called GEHO.
47:02This is a small deep sea fish.
47:04This is a small deep sea fish.
47:06This is the only fish I could take pictures of.
47:08There are only three and four pieces of fish.
47:10This is a DEEP SEA FISH.
47:12It's a small one, but I can only catch this one.
47:17You can only catch two of them?
47:18That's right.
47:19Seriously?
47:19That's crazy.
47:21What a surprise!
47:22This is the only one that was caught in this Hinumazu.
47:26It's a super rare Goso, also known as Hashi Kinme.
47:30Itadakimasu!
47:32It looks delicious.
47:41It's soft.
47:42The meat...
47:44It's delicious.
47:45The moment you bite into it, the meat just melts in your mouth.
47:49It's a very delicate white meat.
47:52Of course, it's very tasty.
47:55I've never had this softness of natural meat before.
47:58It's strange.
47:59Why is it so delicious?
48:01It's a very good start.
48:02It's the best start.