Category
📺
TVTranscript
00:00The Yoyogi Park B-Stage, which just opened in March this year.
00:06Today, I'm meeting actor Mario Kuroba here.
00:10Wow, I didn't know the Yoyogi Park was this big.
00:16Mr. Kohinata!
00:17Yes!
00:18This way!
00:19Huh?
00:20Oh, Mr. Kuroba!
00:22Nice to meet you. I hope we can get along today.
00:25Likewise.
00:27It's a nice place, isn't it?
00:30Yes, it is.
00:32I didn't know there was such a beautiful park between Harajuku and Shibuya.
00:40I was curious about it.
00:43Would you like to take a look?
00:45Of course.
00:48Let's go.
00:49Yes.
00:55Oh!
00:56What a luxurious shop!
01:00I wonder what it is.
01:03It's so busy.
01:05There's a terrace seat, too.
01:07Oh, excuse me.
01:08Huh?
01:09A dog.
01:11There's a dog.
01:12Hello.
01:13Hello.
01:14Hello.
01:15It's so cute.
01:18Oh, excuse me.
01:19Are you free now?
01:20Yes, I am.
01:21What kind of shop is this?
01:23This is a restaurant called Tiki's Tokyo.
01:26Tiki's Tokyo?
01:27It's a Hawaiian restaurant.
01:28Oh, I see.
01:29In the main store of Honolulu in Hawaii, there is Wakishi Beach in front of you.
01:32I can see it from here.
01:34The sea is in front of you.
01:36It's not a gym, is it?
01:38It's not a gym, but the sea.
01:39Yes, it's an ocean view.
01:40But it's really nice.
01:44There are a lot of dogs, too.
01:45That's right.
01:46It's a dog-friendly restaurant.
01:48In the terrace seat and a part of the store, you can enjoy the food with the dogs.
01:53Oh, really?
01:54Yes.
01:55There is a menu for dogs.
01:57There are doggy burgers, hamburgers, parkside pancakes, etc.
02:02Pancakes?
02:03That's right.
02:04Huh?
02:05Can I have pancakes?
02:06That's right.
02:07For dogs.
02:08Huh?
02:09And many other things.
02:10Dog beer?
02:11Yes.
02:12Drink dog beer.
02:13Of course, there is no alcohol in it.
02:14Of course, there is no alcohol in it.
02:16Wow.
02:17It smells delicious.
02:20Do you have a reservation today?
02:22Yes, I have a lot of reservations.
02:25A lot of reservations.
02:27Wow.
02:29I have a dog.
02:32Oh, really?
02:33I'll call you back.
02:34You can make a reservation.
02:36Can I make a reservation by phone?
02:38You can make a reservation by phone or internet.
02:40I see.
02:42Thank you for waiting.
02:43I'll be back soon.
02:44Okay.
02:45Oh, no.
02:46I should have made a reservation.
02:48That's too bad.
02:51There is a restaurant upstairs.
02:52Let's go there.
02:54Oh, you're right.
03:03Oh, there is a restaurant called New Balance.
03:08It looks stylish.
03:11Excuse me.
03:12Hello.
03:13Wow.
03:14It's spacious.
03:16Wow.
03:18Wow.
03:19Huh?
03:20There is a household appliance.
03:23What?
03:24There is.
03:25A household appliance?
03:26Excuse me.
03:27Yes.
03:28This is New Balance, isn't it?
03:29That's right.
03:30This is New Balance's first male-only concept store in Japan.
03:34First in Japan?
03:35That's right.
03:36What?
03:37There is a cafe here.
03:39Yes.
03:40This is the menu.
03:42Oh.
03:43It's a menu that considers your body.
03:46There are many things.
03:47Yes.
03:48Smoothies are the main menu here.
03:50I see.
03:51If you go over there,
03:53Yes.
03:54There is a treadmill that you can try.
03:57A treadmill?
03:58That's right.
03:59A treadmill?
04:00What is a treadmill?
04:01Oh.
04:03Is a treadmill a running machine?
04:06Yes.
04:07It's a running machine.
04:08Is that so?
04:09It's a treadmill, right?
04:10Yes.
04:11So you can actually try it here and run.
04:14That's right.
04:15It's possible, right?
04:16That's right.
04:17It's true.
04:18It's hard to tell just by wearing it.
04:19That's right.
04:20You have to actually exercise or run to find out.
04:23That's right.
04:24Wow.
04:25You can choose your wear,
04:27choose your shoes,
04:29try it,
04:30and drink it when you're thirsty.
04:32I'll come back next time.
04:34Please do.
04:35Thank you very much.
04:36Thank you for coming.
04:37Wow.
04:39This really makes you more aware.
04:42It really makes you want to do it.
04:47Let's go over there.
04:50I wonder what's there.
04:52It's under construction.
04:55I wonder if they're expanding it even more.
04:57They're planting a lot of plants.
05:02I wonder if a lot of things will come in.
05:04I'm looking forward to it.
05:06Me too.
05:07There's even more upstairs.
05:10The stairs.
05:13Wow.
05:15I'm excited.
05:17It's quite spacious.
05:24Oh?
05:25What's wrong?
05:27Look at this.
05:28What is it?
05:30You can see both the first and second gymnasiums of Yoyogi.
05:37Wow.
05:39It's rare to see two gymnasiums at the same time from this angle.
05:46That's true.
05:47I've never seen it before.
05:50It was a wonderful park.
05:52I know.
05:53I'd like to bring my dog next time.
05:59I'm sure he'll be happy.
06:06Mizunashi Bridge.
06:10Let's go this way.
06:12Let's go.
06:13Okay.
06:16It's a shortcut to Omotesando.
06:20That's true.
06:22It's nice.
06:29Let's go.
06:32Can I go this way?
06:34Sure.
06:35Do you come here often?
06:37The hair salon is around here.
06:40I often come here by bike or walk.
06:48I see.
06:49I see.
06:51I'm used to it.
06:54I often go to ramen shops around here.
07:01I see.
07:03Let's go to the right.
07:04Okay.
07:10It's a hill.
07:12Are we heading to Aoyama?
07:17It was a nice walk.
07:20Today, I'm going to take the Ginza Line from Omotesando Station.
07:27Let's go.
07:28Let's go.
07:30Ginza Line
07:48It's been a while since I took the Ginza Line.
07:51Ginza Line
07:57Today, I'm going to take the Ginza Line with Mr. Mario Kuroba from Sendai.
08:04The first train is bound for Ginza.
08:09Here we are in Ginza.
08:12It's still crowded.
08:15There are many foreigners.
08:22Mr. Mario Kuroba, 15 years old
08:24When I was in the 3rd grade of junior high school, I went on a school trip.
08:29Where did you go?
08:31I went to Ginza.
08:33To be exact, I haven't been to this area of Ginza.
08:37Mr. Mario Kuroba, who is 15 years old,
08:41doesn't look at tall buildings when he's in his hometown.
08:46I see.
08:47I remember I was walking with my head up.
08:55I said, Tokyo is amazing.
08:57I understand.
08:59Let's go this way.
09:09A knife.
09:13A ninja set.
09:16There's also a shuriken.
09:18Do foreigners decorate them as souvenirs?
09:25I wonder.
09:31Let's go a little further.
09:34Okay.
09:35Let's go this way.
09:43Let's go this way.
09:51I have good eyesight.
09:54I'm curious about the word.
09:56The word?
09:58Lunchtime.
10:01Is this the word?
10:03There's also a tenmusu.
10:07Tenmusu set.
10:09Four, six.
10:12I love tenmusu.
10:16I love it, too.
10:17Can I eat it?
10:19Mr. Kohinata.
10:20Let's go.
10:22This is it.
10:23Let's eat tenmusu.
10:26Mr. Takezuo.
10:27It's stylish.
10:30Excuse me.
10:32Are you okay?
10:34I saw the word tenmusu on the sign.
10:39I thought it looked delicious.
10:42I'm a little hungry.
10:44Are you okay?
10:45Please eat it.
10:48Here you go.
10:53There are four sets and six sets.
10:56I recommend six sets.
10:57Six sets?
10:58Yes.
10:59I'm a little hungry.
11:00I recommend six sets.
11:02Six sets?
11:03Yes.
11:06Here you go.
11:09Tenmusu in Ginza.
11:13I didn't know this day would come.
11:17Thank you for waiting.
11:19It looks like this.
11:21It's beautiful.
11:23Here are six sets of tenmusu.
11:26It's gorgeous.
11:39Thank you for waiting.
11:41It looks like this.
11:43It's beautiful.
11:45Here are six sets of tenmusu.
11:49It's different from what I imagined.
11:51It's different from what I imagined.
11:53It's different from what I imagined.
11:55It's different from what I imagined.
11:57It's an open-stance tenmusu.
12:00It looks delicious.
12:01It's a red shrimp and yuzu pepper tenmusu.
12:05This is kokabu and anchovy mayonnaise.
12:08This is mentaiko and kamage shirasu.
12:13This is anago and kinshi tamago tenmusu.
12:17This is sakuradai and sakuranohan tenmusu.
12:21This is sesame soy sauce.
12:23This is a tenmusu with fried onion and cheese.
12:27This is a curry sauce.
12:30You can wrap it in seaweed and eat it.
12:33Some people wrap it from the bottom.
12:36Some people wrap it sideways.
12:40It's up to you.
12:44This is a self-service.
12:46There is a tea-serving section.
12:48You can put your favorite ingredients in it.
12:51You can eat it with soup stock.
12:54You can put everything in it.
12:57What do you recommend?
12:59I recommend kokabu and anchovy mayonnaise.
13:03Anchovy?
13:04If you put soup stock in it, it will have a creamy taste.
13:08It's very interesting.
13:09You can enjoy it.
13:10It's a tea-serving.
13:11You can enjoy it.
13:14Enjoy it.
13:16You can wrap it in seaweed.
13:18Which one do you eat first?
13:19I eat this egg.
13:22That's good.
13:24Egg.
13:25You eat it all at once.
13:27Can I eat it in one bite?
13:30I eat it.
13:32I can't imagine.
13:36You eat it in a gorgeous way.
13:41It's delicious.
13:43It's delicious, isn't it?
13:45It's delicious.
13:46It's fluffy.
13:49The sauce is delicious.
13:51It's a good sauce.
13:56You ate it in two bites.
14:02Which one do you eat next?
14:04I eat it with onion and curry sauce.
14:07It's a self-service.
14:08That's good.
14:10This is also good.
14:12Curry and tempura.
14:15I can't imagine at all.
14:17I eat it.
14:20It's a good sound.
14:23How is it?
14:25It's good.
14:28The egg is sweet.
14:30It's good.
14:37Tempura and Yoshitake's second store in Ginza, Ginza Takezou.
14:43The owner of the store, who loves tempura and onigiri, thought of a set of tempura and onigiri for lunch.
14:54All six types of tempura and onigiri are unique.
14:58This is fried perilla with high-grade mentaiko and Hakata agoutoshi tempura.
15:07On top of that is tempura with Shizuoka's Kamaage Shirasu.
15:14On the other hand, this is a tempura with sakuradai seasoned with wasabi soy sauce on top of a rich sesame soy sauce.
15:23Finally, it's topped with pickled sakura leaves.
15:29The original tempura and onigiri, which are delicious to the eye, change depending on the season.
15:37This is the last one.
15:39I'll have the last one with tea.
15:41Anchovy.
15:43Is there anything you recommend?
15:47If you don't want to eat it plain, yuzu pepper is the best.
15:50Yuzu pepper?
15:51I think it's interesting.
15:58It looks delicious.
16:05Anchovy and pickled sakura leaves?
16:08I can't imagine it.
16:11It's creamy.
16:12That's right.
16:16How is it?
16:20How is it?
16:22It's mild.
16:24It's amazing.
16:26They go well together.
16:27Do they?
16:34It doesn't feel like tempura at all.
16:37It's delicious.
16:38It's delicious.
16:44We're done.
16:46Are you satisfied, Kuruba?
16:48I'm very satisfied.
16:49That's great.
16:56Thank you very much.
16:57Thank you very much.
16:58Thank you for the meal.
17:00It was the best.
17:03Another memory of Ginza has been made.
17:07Next, we got off the train in front of Mitsukoshi.
17:13We're in Mitsukoshi.
17:16We're here.
17:17Mitsukoshi, Nihonbashi.
17:25It's a nice place. Can I go there?
17:28Of course.
17:32I can feel the history.
17:34There are both old and new shops.
17:37Nihonbashi is always a fun city to visit.
17:47I think this is the office area.
17:55Let's go this way.
18:05What's going on?
18:08What's this?
18:09Which one is it?
18:11Today, we're going to...
18:15make a seasonal aroma stone.
18:18What's that?
18:19Aroma stone?
18:21Aroma stone?
18:23Aroma means aroma, right?
18:24Stone?
18:26The details are here.
18:27Is this it?
18:29Made in Nihonbashi.
18:32We've been to Nihonbashi three times.
18:34This is it, right?
18:35Made in Nihonbashi.
18:36Let's go there.
18:39What's an aroma stone?
18:44There's an elevator.
18:48You can make an aroma stone here?
18:51What if it's a different shop?
18:53What should we do?
18:58Here it is.
18:59Made in Nihonbashi.
19:01This is it.
19:07Excuse me.
19:08Excuse me.
19:11Excuse me.
19:13Hello.
19:14Excuse me.
19:16I was curious about the sign outside.
19:22What kind of aroma stone do you want to see?
19:26If you don't mind.
19:27May I?
19:28This is a normal office.
19:31Wow.
19:35What is this?
19:36I was wondering what it was.
19:40This is a design company.
19:44We make patterns and molds.
19:47We've been doing this for 50 years.
19:50We started a workshop using our molds.
19:55Workshop?
19:56We've been doing workshops using glass and glassware.
20:02Workshop?
20:04We're going to make an aroma stone today.
20:07Depending on the day?
20:08There's a sign below.
20:10I want to make an aroma stone.
20:12I'm sorry.
20:13I don't know much about aroma stones.
20:16There are many kinds of aroma stones in the world.
20:21This is what we make.
20:24This is plaster.
20:25We use it when we have fractures.
20:29We mix paint with it.
20:31We put it in a mold like this.
20:37I see.
20:38That's how it was made.
20:41In April, cherry blossoms were popular.
20:45We made cherry blossoms.
20:47In December, we made chrysanthemum noodles.
20:51This is a key holder for aroma stones.
20:54A key holder?
20:55This is a workshop to make carnations.
21:00We use this as a key holder.
21:03The rest of it is made with a box cutter.
21:08A box cutter?
21:09We put it in a box cutter and take it home.
21:12I see.
21:14It looks like this.
21:18If you join us, you can make a variety of colors.
21:22You can exchange them.
21:23May I?
21:24Sure.
21:28It's colorful.
21:29Does aroma stone have a scent?
21:33It's matte.
21:34If you pour oil on it, it will have a scent.
21:38I'll prepare it.
21:40Please wait a moment.
21:42I'm sorry.
21:43Please tell me what you want.
21:45The carnation season is over.
21:49I want to make a chrysanthemum pattern.
21:52I see.
21:53I made a design like this.
21:56It's amazing.
21:57You made it on a computer.
21:59This is a silicon mold.
22:02This is a prototype mold.
22:06It's just made.
22:08Just made?
22:09Please use it if you like.
22:12Please sit here.
22:14Here?
22:15I'm excited.
22:19Here you are.
22:23You can color the aroma stone.
22:25This is a chrysanthemum.
22:28You can color it with your favorite color.
22:34What color do you like?
22:37I see.
22:41This is yellow, right?
22:42Yes, it is.
22:43It's not the color of a chrysanthemum at all.
22:46But I think it's fun to make.
22:49It's original.
22:50Yes, you can make it original.
22:52A tablespoon of plaster.
22:54A teaspoon of water.
22:57I'd like you to add the color of the paint to this water.
23:03Add the powder to this water.
23:09Mix it with a pending knife.
23:13After mixing it, put it in six places one by one.
23:20I'm nervous.
23:28How is it?
23:29I think it's beautiful.
23:32I'll let it dry for 10 minutes.
23:35Please wait a moment.
23:37Do you make anything other than aroma stones?
23:45I started making aroma stones four years ago.
23:49My main job is to design architecture.
23:54I make designs and molds.
23:59I think there are old molds.
24:03Let me show you.
24:05May I? Thank you.
24:06Please wait a moment.
24:08What kind of mold is it?
24:12There are many kinds.
24:18My hands may get dirty.
24:20It's a very niche design.
24:27It's a mold of a wall.
24:30I see.
24:32We make it by hand.
24:36Is it a hand?
24:37Yes, it is.
24:39We carve it with a carving knife.
24:44We hit it with a brush.
24:49We make the original shape of the wall using these tools.
24:54We make the original shape of the wall using these tools.
24:59It's amazing.
25:01We make the original shape of the wall using these tools.
25:04This is a replicated version.
25:08Do you have a particular point?
25:12Yes, I do.
25:14What is it?
25:16First of all, it's a wall.
25:21I see.
25:22And the light.
25:25It's a product for outdoor use.
25:28When the sun rises from the east and sets to the west,
25:35the pattern looks beautiful.
25:41I see.
25:42It's a shadow.
25:44Yes, it is.
25:45It's expressive.
25:47I don't want to worry about my neighbors' walls.
25:51That's true.
25:54Made in 1954.
25:56Made in Nihonbashi, a design company specializing in molding walls and tiles,
26:02opened this workshop four years ago.
26:06They hold workshops every day to let the general public know
26:11how fun it is to make things using molds.
26:16I think the mold is almost dry.
26:21If you press it with your thumb, it will pop.
26:25How is it?
26:29Wow, it's beautiful.
26:31It's beautiful.
26:33I'll put glue on it.
26:35Can I put it on?
26:37Yes, you can.
26:40Oh, it looks good.
26:42Yes.
26:43I'll put some aroma oil on it.
26:47I hope you like the smell.
26:49If you put too much, you won't know what it is.
26:51That's right.
26:52So, it might be better to put it directly.
26:54I see.
26:55How does it smell?
27:03I see.
27:05I'll put some lemon grass on it.
27:06Lemon grass.
27:07I'll choose the first one.
27:09I like the texture.
27:13I'll put a drop in the middle.
27:16I hope you like the smell.
27:18I had a lot of fun.
27:22By the way, how much is this?
27:26Oh, that's right.
27:27I'm sorry.
27:28It's 3,800 yen.
27:31I'm sorry. It's 4,000 yen.
27:33Please wait a moment.
27:36It was a good experience.
27:39Yes.
27:40But it's 3,800 yen.
27:43It's good to have this kind of experience.
27:46Yes.
27:47Thank you for making this.
27:50You taught me a lot.
27:51Yes.
27:52I'm sorry. Thank you.
27:57It's been a while since I made something.
28:02I made a good souvenir.
28:09Let's continue our journey on the Ginza Line.
28:12The next train is Kanda.
28:19It started raining.
28:21Oh.
28:22It started raining, so I brought an umbrella.
28:26Of course, I've been to Kanda.
28:28But it's my first time to come here on the Ginza Line.
28:32I see.
28:33Let's walk slowly.
28:42There are many restaurants around here.
28:46Let's go.
28:48Yes.
28:51Chinese restaurant.
28:54I'm sure this type of food is delicious.
29:00Oh.
29:01It stopped raining.
29:03That's good.
29:04I think it's okay.
29:06It stopped raining.
29:08It's a good chance.
29:14There are many restaurants around here.
29:19Oh.
29:21What is this?
29:24Is this a coffee shop?
29:25Hello.
29:26Hello.
29:27Is this a coffee shop?
29:29Yes.
29:30This is a coffee shop run by a bakery.
29:33Is this a coffee shop run by a bakery?
29:35Yes, it is.
29:36Please come in.
29:37Really?
29:38Yes.
29:39This is a take-out.
29:41You can see inside while waiting.
29:43Oh.
29:44Yes.
29:45I'm thirsty.
29:47I like coffee.
29:48Is that so?
29:49Yes.
29:50This is a hand drip coffee.
29:52You can make coffee with beans.
29:55You can also make coffee latte with an espresso machine.
29:58I see.
29:59Do you recommend this Kanda blend?
30:02Yes.
30:03It has a deep taste.
30:04Even if it cools down a little, it tastes like mango.
30:07I think it's delicious.
30:08Then, I'll have a hot Kanda blend.
30:13Okay.
30:15Thank you very much.
30:16It's 520 yen.
30:18Here you are.
30:20Here you are.
30:22Please come in while waiting.
30:23Is it okay?
30:24There is an entrance over there.
30:26Is the entrance over there?
30:28Yes.
30:29It's like a secret entrance.
30:31Thank you very much.
30:32Thank you very much.
30:37Is it here?
30:38Yes.
30:41Excuse me.
30:43Welcome.
30:44I see.
30:46Leather.
30:48There are a lot of leather products.
30:54It's cute.
30:55Thank you very much.
30:58The bags are all our original designs.
31:01Original?
31:02Yes.
31:03For example, this bag is designed like a paper bag.
31:08That's right.
31:10It's fashionable.
31:11Thank you very much.
31:12We put a thin film of metal on the leather to make it look like a flower.
31:21It really looks like a paper bag.
31:23The leather of these two small flowers is originally black.
31:30That's right.
31:31I see.
31:32If you use white leather, there is a part that becomes a little thin.
31:37Then the color of the black leather below will come out.
31:41You can choose the color of the leather based on the change in the color of the leather.
31:48It's a leather that's easy to use.
31:50That's right.
31:51You can choose a base color that makes the change look interesting.
31:55That's also unique to the original leather.
31:59It's cute.
32:01It's cool.
32:02Can I touch the pen case?
32:03Yes, please.
32:04The pen case.
32:07Isn't it cool?
32:08Yes, it is.
32:09I put a bronze foil on the base of the black leather.
32:13After pressing the black leather, I asked the leather shop to polish the bronze.
32:21Then the black below came out.
32:23That's right.
32:24It looks like you're using it a lot.
32:28That's right.
32:29By making it a cow leather, it will last a long time.
32:33The texture of the leather is different.
32:41Coffee.
32:49Kanda blend.
32:52Let's eat.
33:00It's delicious.
33:01I'm happy.
33:03It's not poisonous at all.
33:09Is this also leather?
33:10Yes, this is also leather.
33:15It doesn't look like leather.
33:17That's right.
33:18It's amazing.
33:19Can I hold it?
33:20Yes, please.
33:23Please hold it like this.
33:24In short?
33:27This accentuates the summer T-shirt.
33:30That's right.
33:31It also improves the skin.
33:33I recommend it.
33:34I recommend it.
33:37Mr. Hayashi is a designer who launched an original bag brand about 20 years ago.
33:44He is particular about functionality, considering the feelings of the user when making bags and accessories with original design leather.
33:55This is a birthday present for my father.
34:01And this is a pen case for me.
34:07It's 7,000 yen.
34:27I bought a good present.
34:28I hope my father is happy.
34:32Now, the journey on the Ginza Line ends in Asakusa.
34:37Wow, it's been a while since I've been to Asakusa.
34:39It's raining again.
34:41People are working hard even though it's raining.
34:48All right.
34:50Well, which way should we go?
34:53Shall we go in a direction we've never been to?
34:57Shall we?
35:00Shall we go this way?
35:04There seems to be a shop.
35:06I've never been there.
35:14There's a tiger.
35:16Tiger?
35:18I think it's a tiger.
35:19Oh, it's a tiger.
35:23What is this?
35:24Third floor.
35:25Animal accessory shop.
35:29A shop for accessories?
35:31Pre-order priority.
35:34Oh, but maybe we can go in.
35:38Let's go.
35:39Third floor.
35:40What is an animal accessory?
35:42What is it?
35:43It's an accessory you put on animals.
35:48Is there such a thing?
35:57Third floor.
36:05Hello.
36:06Hello.
36:07I'm sorry, but I didn't make a reservation.
36:09Is it okay if I come in?
36:10Yes, it's okay.
36:11I'm sorry.
36:12Please come in.
36:14Wow, it's cute.
36:16We make animal accessories.
36:22This is a sea creature.
36:25The polar bear has a gemstone.
36:28It's like playing with ice.
36:30It really has a gemstone.
36:32It's cute.
36:33It's a penguin.
36:34It has a gemstone.
36:38What's your favorite animal?
36:40I like dogs.
36:42Dogs?
36:43Yes.
36:44Dogs?
36:45Please come this way.
36:46This way?
36:47Yes.
36:48Is this it?
36:49Yes, that's it.
36:51It's cute.
36:54It's a brooch.
36:55Yes, it's a brooch.
36:57It's a shepherd's brooch.
36:59It's a dog.
37:01It's a French Bulldog.
37:04Is this handmade?
37:06Yes, it's handmade.
37:07This is wax.
37:08It's like a candle wax.
37:10It's soft.
37:11We use a small carving knife or a needle to carve it.
37:17Then we take the mold and pour in the silver.
37:21It's mostly made of silver.
37:23I see.
37:24Is this a leather panda?
37:31This is a threatening leather panda.
37:35It has that expression?
37:36It's showing off its size.
37:39It's coming out of the bamboo.
37:41It's coming out of the bamboo?
37:42Yes.
37:43It's amazing.
37:44If you look here,
37:45It's a tail.
37:46It's a tail.
37:47It's cute.
37:48It has a ring like this.
37:50What's your favorite animal?
37:52I like tigers.
37:54Tigers?
37:55That's why there's a sign on the front.
37:56It's a tiger logo.
37:57I see.
37:58This is also handmade.
38:00It's a tiger corner.
38:01Yes, it's a tiger corner.
38:03It's amazing.
38:05It's not just for decoration.
38:07It's also used for polishing.
38:09It's gradually polished and becomes beautiful.
38:13This is originally white.
38:16No way.
38:17It's true.
38:18No way.
38:19Is this the first one?
38:20Yes, it's white at first.
38:22Then it becomes silver like this.
38:25Really?
38:26Yes.
38:27It's amazing.
38:28It's a crow.
38:30It's an ear cuff, a pierce, and a brooch.
38:34There's also an ear cuff.
38:36This is quite popular.
38:37I've never worn an ear cuff.
38:39Really?
38:40What should I do?
38:41If you don't mind,
38:42I'm sorry.
38:43I'll put it on you.
38:44Put it in this groove.
38:47It's like this.
38:52It's like you're holding it.
38:56It's like you're covering it with feathers.
39:00It's cool, isn't it?
39:04Mr. Miura has loved animals since he was a child.
39:08He studied at a specialized school called Jewelry
39:11and became independent about 10 years ago
39:14in order to make accessories that he could be satisfied with.
39:18He has made more than 400 types of accessories so far.
39:23In order to reproduce the real appearance of animals,
39:26Mr. Miura is particular about not only the small details
39:30such as the flesh on the soles of the feet
39:32and the fangs in the mouth,
39:34but also the pose that captures the animal's body in detail.
39:37His dream is to make animals all over the world.
39:42This is cute.
39:43It's really cute.
39:45I'd like to add a cute detail to this white-fingered dog.
39:53It's really nice.
39:55I could feel your love for animals.
39:59I'm sorry.
40:01I'll take 10,000 yen and 4,300 yen.
40:054,000 yen and 3,000 yen.
40:09I'm sorry.
40:16It's amazing.
40:19I don't usually wear accessories like this,
40:25but I'd like to put it on my jacket.
40:28It would be fashionable.
40:31Let's go this way.
40:33It's snowing.
40:36Do you want to eat something?
40:38I came to Asakusa, so I'd like to find a good restaurant.
40:44I think so, too.
40:45Let's find a good restaurant.
40:51Is there a good restaurant here?
40:55What?
40:57There is a good restaurant.
41:04What kind of restaurant is this?
41:09What?
41:11A soba restaurant?
41:14It says soba here.
41:18What is this?
41:21Which one?
41:22Kegani soba.
41:23Kegani soba?
41:24Kegani soba.
41:27I've never heard of it.
41:29There are many kinds of soba.
41:32I like soba.
41:36Can I go there?
41:37Of course.
41:39Excuse me.
41:41Can I come in now?
41:43Excuse me.
41:44The menu looks delicious.
41:48Thank you very much.
41:49Can I come in?
41:51Of course.
41:52Excuse me.
41:56There are many kinds of soba on the sign.
42:01There is a menu under the table.
42:04I didn't know that.
42:06There are two menus, classic and modern.
42:10This is classic soba.
42:14Kegani soba.
42:18It's a luxurious soba.
42:20It's 9,950 yen.
42:22Can I have Wagyu soba?
42:25It's hard to choose.
42:27Is that so?
42:28Kegani soba is dynamic.
42:33It's full of meat.
42:35You can eat it with nuts and sesame.
42:37Wagyu soba has its own sauce.
42:41It's mixed with egg yolk.
42:43Kegani soba is gorgeous.
42:47That's right.
42:48Kegani soba is dynamic, but it's expensive.
42:52That's true.
42:54I want to eat meat.
42:56Can I have Wagyu soba?
43:00Excuse me.
43:01What do you recommend?
43:04I recommend Kamo soba.
43:06Kamo soba?
43:08It's not Kama soba?
43:10That's right.
43:11It's called Yopparaigamo.
43:13Yopparaigamo?
43:14It's a dish that you can eat with Anpokatsu.
43:20Can I have that?
43:21Yes.
43:23Is that Kamo soba?
43:25That's right.
43:26It's dipped in the sauce.
43:31It's fun to eat it in front of me.
43:35Yes.
43:36I feel like I'm in the kitchen while I'm cooking.
43:42It's like that when you see it.
43:44That's right.
43:45I want to eat it, too.
43:47This is Yopparaigamo.
43:50Yopparaigamo?
43:53It's a combination of low-temperature cooked Kamo meat, Anpokatsu, and liver paste.
44:00Try it with the aroma of the liver paste.
44:03That's amazing.
44:05Thank you for it.
44:07I've heard of Yopparaigamo.
44:09Is it Kamo?
44:13It's a combination of liver paste and Anpokatsu.
44:15That's crazy.
44:16Yes.
44:17It's like eating sweets.
44:19That's right.
44:20I'm eating meat, but it goes well with Anpokatsu.
44:23It does.
44:24I see.
44:26It's cooked at a low temperature of 58 degrees.
44:30That's why it has a beautiful pink color.
44:32It's very soft.
44:40Thank you for waiting.
44:42This is Wagyu soba.
44:44Soba?
44:45It's 10% soba.
44:47It looks like soba.
44:50Is this Wagyu soba?
44:54In Sarashina Tenko in Asakusa,
44:58you can enjoy 100% soba without using Tsunagi
45:02in three ways, Sarashina, Genbiki, and Juwari.
45:08The popular menu, Wagyu soba, is served with Wagyu sirloin.
45:13It's not cooked, but is dipped in a special sauce.
45:19On top of the soba wrapped in egg yolk,
45:24Wagyu is topped with Tenkasu, soba soup,
45:29and the finished egg yolk.
45:34This is Wagyu soba.
45:36Soba?
45:37It's 10% soba.
45:39It looks like soba.
45:42First, I'll try the soba from the bottom.
45:44The bottom soba is also wrapped in egg yolk.
45:51Can I try it?
45:53Go ahead.
45:54Thank you for it.
46:02It's good.
46:06I haven't eaten the meat yet, but it smells good.
46:09I can smell the shiso. It's refreshing.
46:12I'll mix it.
46:14It's Wagyu, isn't it?
46:16Yes.
46:19It's too fancy.
46:21It's like pasta.
46:24I'll eat it in a luxurious way.
46:26Thank you for it.
46:28It's hot.
46:37The meat melts in my mouth.
46:39It's the goodness of Wagyu.
46:41And the soba remains.
46:45The aroma of soba and sweetness.
46:48It's amazing.
46:49The aroma of soba is as good as Wagyu.
46:51Right.
46:52It's not black.
46:53That's right.
46:57It's good.
47:00The tenkasu is good, too.
47:06Did you finish it already?
47:08It's fast.
47:11Is it fast?
47:12Yes, it is.
47:15You didn't leave any soup.
47:19Isn't it enough?
47:21It's sweet.
47:22Do you want some more?
47:24It's raining today, so it's cold.
47:26I'll have warm warabi mochi.
47:29I'll make it in front of you.
47:31I'll cook it well.
47:34I'll have warabi mochi when it's warm.
47:37Let's eat it.
47:38I want to eat it.
47:39All right.
47:40I'll have warabiko and hasuku.
47:43I can eat fresh warabi mochi.
47:46It's getting thick.
47:49It's getting thick at once.
47:51It's fresh warabi mochi.
47:54It's amazing.
47:58It's huge.
48:01I've never seen anything like this.
48:06Here you are.
48:07It's my first time to eat warabi mochi when it's warm.
48:09There are various ways to eat warabi mochi.
48:12First, I'll eat it as it is.
48:16It's hot, so be careful.
48:17It's definitely hot.
48:25It's good.
48:26It's sweet.
48:28It's different from cold warabi mochi.
48:30This is amazing.
48:32It's my first time to eat it.
48:34It's amazing.
48:35Next, I'll have it with black honey.
48:40I'll eat it with soybean flour.
48:41Or you can put soybean flour on it.
48:43I'll put black honey on it.
48:44You can put as much as you like.
48:47I'll put soybean flour on it.
48:54I'll put soybean flour on it.
48:58I'm sure it's good.
49:03It's good.
49:05Both of them are good.
49:08It's fresh when it's warm.
49:10That's right.
49:12In Sarashina Tenko,
49:13they also serve soba-toro, which is a menu with vivid colors,
49:17by mixing purple beets with tororo.
49:20You can enjoy unique soba,
49:22such as kegani-soba,
49:24which is a special kinomidare
49:26made with cashew nuts and rakkasei
49:28by putting a whole kegani,
49:30which Mr. Kuroba was worried about until the end.
49:34It's a touching taste in the rain.
49:38Next, shall we go to Kegani, Mr. Kuroba?
49:51If you walk outside, it's a dazzling new land.
49:54If you notice, the season is already at the entrance of summer.
49:58If you entrust yourself to the scent of early summer,
50:00everyone is an adventurer in the wind.
50:04Would you like to go on a journey?
50:10Next week is the journey of Utsunomiya Line.
50:20Utsunomiya Line
50:22Subscribe today!