Category
📺
TVTranscript
00:00Tonight's magical restaurant is meat vs. fish, the cost-effective gourmet battle!
00:08This is the only volume of sukiyaki set menu with 5 dishes per day.
00:13I'll have it for 1,000 yen.
00:15No way!
00:16That's cheap!
00:17That's why we lined up.
00:19On the other hand, Sakai's sushi lunch is surprisingly cheap.
00:24A set of 15 rice balls for 1,000 yen.
00:27That's really good.
00:29Meat vs. Fish, which do you prefer?
00:36Meat vs. Fish.
00:39There are three people who prefer meat and two people who prefer fish.
00:44According to a survey conducted by a research company last year,
00:47meat is overwhelmingly promoted due to the influence of fish.
00:53I think meat is kinder to the family.
00:59Mr. Takeda prefers meat.
01:01I think meat is the driving force.
01:05However, if you go back in history,
01:08Osaka Bay used to be a place full of fish.
01:14In Kansai, a restaurant that boasted that it was the absolute king of meat and fish was doing well.
01:21So, meat vs. fish.
01:24First, the rice ball battle.
01:26The first place is the luxury bowl of English black beef, which won the national grand prix.
01:32The survey is conducted by...
01:35I'm Takeda.
01:36Nice to meet you.
01:38Mr. Takeda, who has the nickname of the king of beasts.
01:42Although he is a big fan of meat, he has his own rule when eating meat.
01:47What is it?
01:49It's a creature with the ability to want.
01:52The idea is the same.
01:53I grew up with this idea.
01:54When I was a student, I ate 6 kg of horse meat a month and trained my lower body.
01:59My lower body is almost made of horse meat.
02:03That's right.
02:04I'm particular about eating meat.
02:07Today, I will introduce you to the strongest meat.
02:10Please look forward to it.
02:12I came to Terada Super Station on the Osaka-Kanjo Line.
02:17In fact, there are 14 stores around the station.
02:26Among them, the popular store that is popular from noon is...
02:31The main store of Japanese black beef is Nikutareya.
02:37It is a famous store with a long line in Shinsaibashi and Nanba.
02:41It's fashionable.
02:43Roast meat is characterized by elegant fat and soft texture.
02:48Three kinds of hormones, including the taste of the meat, can be eaten at a good price.
02:54You can enjoy Japanese black beef to the fullest.
02:59Nikutareya has the strongest cost-effective donburi for lunch.
03:06That is...
03:07Japanese black beef roast beef donburi.
03:10Japanese black beef roast beef donburi.
03:14It's beautiful.
03:16The beautiful sashimi is shining.
03:18More than 10 pieces of roast beef overlap like petals.
03:22It's a luxurious donburi.
03:24There was a time when roast beef donburi was popular.
03:27There was a little boom.
03:28Yes.
03:29Didn't you buy it?
03:31I'm the owner of roast beef donburi.
03:35I think it's all over Japan.
03:37I don't have any evidence.
03:39I don't have any evidence.
03:41I'm just saying.
03:43Roast beef donburi became popular in 2016.
03:47Two years ago, it won the gold medal at the national donburi grand prix.
03:53I see.
03:58It's delicious.
03:59It's delicious.
04:01It's very delicious.
04:03Roast beef is a low-fat meat.
04:06It has a light taste.
04:08Unlike that, it has a light taste of fat.
04:11But it's not tough at all.
04:14You're using really good meat.
04:16It's a great comment.
04:18They are using Yamasan beef, an original brand raised on their own ranch in Kagoshima and Kumamoto.
04:26It's the highest-class English-ranked female beef.
04:29It's also the highest-ranked beef marbling standard.
04:38What kind of part is it?
04:39It's the outside of the thigh.
04:42It's the outside of the thigh.
04:44It's the outside of the thigh that holds the weight of 500 kg.
04:50This is FUKAYA.
04:51Do you know FUKAYA?
04:53He's a monster of the K-League.
04:55FUKAYA TOMOHIRO's outside of the thigh is like meat.
04:58It's a combination of power and speed.
05:01It's easy to understand.
05:02That's why it's so delicious.
05:05He uses a high-quality fat called kenne oil around the kidney of the black beef.
05:12This is a good picture.
05:14It already looks delicious.
05:16It smells good.
05:18I'm using a different type of fat, so the oil content is very low.
05:22When I cool it down, the broth is white.
05:25But when I take it out, it melts like this.
05:28That's why it's so good.
05:30It looks delicious.
05:32From the top.
05:34Then the manager.
05:36Then the meat.
05:40Then the manager.
05:42Only the meat is delicious.
05:45The fire in the frying pan is minimal.
05:47After that, use a low-heat roaster to slowly lower the heat to the inside.
05:53I reduced the fire to a minimum.
05:56I kept the softness.
05:59It was really soft.
06:02This is a high-quality roast beef bowl with more than 100,000 pieces of beef.
06:09How much is it?
06:12It's 1480 yen.
06:13It's very cheap.
06:16This time, only meat is served to those who like meat.
06:20Only fish is served to those who like fish.
06:24Only those who like meat can eat this roast beef bowl.
06:28I can't see the rice.
06:30There is a lot of meat.
06:32It's a waste, but I'll eat it.
06:34I'll eat it.
06:38This is delicious.
06:41This is rare.
06:45This is 1480 yen.
06:47Only those who like meat can eat this.
06:54There are 14 kinds of fish.
06:57This is a luxurious seafood restaurant.
07:01Who will investigate this?
07:03Who is it?
07:04Hello, I'm TAKERU KOHEI.
07:06Suddenly.
07:10I'm KAWAIFU MEAT.
07:13KAWAIFU MEAT is the third time on this show.
07:20I eat fish every day.
07:24I like to eat fish.
07:26I go fishing every day.
07:28I eat fish every day.
07:32I go fishing every day.
07:35I eat fish every day.
07:39I came to GYOSHO TAKAAKI.
07:43I can eat fish at lunch.
07:48It's cheap, voluminous, and delicious.
07:52It's fresh and delicious.
07:54There are many seats.
08:11There is a pond.
08:13There are many fish.
08:16There are many fish.
08:18There are also fish teeth.
08:21This is great.
08:26This is amazing.
08:27This is cut into small pieces and eaten with sesame oil.
08:31This is amazing.
08:33This is kept in the pond.
08:35This is kept in the pond.
08:38There are many fish.
08:39The popular menu of this restaurant is a lunch with 7 kinds of fish and tempura.
08:46This is a high-priced lunch.
08:53This is 1930 yen.
08:56This is a free lunch.
08:59This is a high-priced lunch.
09:06This is seafood.
09:09This is amazing.
09:10This is the best.
09:12This is amazing.
09:14This is amazing.
09:16There are many crabs.
09:18There is one crab.
09:21You can put one crab in the seafood bowl.
09:25This is amazing.
09:29This is a seafood bowl with 13 kinds of fish.
09:35This is a seafood bowl with over 900 grams of crab.
09:44Last time, I said that I would take Nagano's seat.
09:48But I didn't do that.
09:51Last time, he said he would take Nagano's seat.
09:57Please look at this.
10:00This is very delicious.
10:04Both men and women can eat this deliciously.
10:14This time, he will take revenge.
10:19This is very delicious.
10:22This is amazing.
10:24I eat this.
10:28This is very delicious.
10:32This is very delicious.
10:33This is very delicious.
10:35This has a sweet taste.
10:45This is very delicious.
10:49He is doing his best.
10:51He is doing his best.
10:53This is very delicious.
11:00This bowl is not only for crabs.
11:05This is also a delicacy for squid, eel, and other fish.
11:12This is a seafood bowl with 13 kinds of fish.
11:18This is a seafood bowl with 13 kinds of fish.
11:24This is amazing.
11:27This is very delicious.
11:32This is very delicious.
11:35This is very fresh.
11:37This is very delicious.
11:40This is very fun.
11:41This is very delicious.
11:44You can eat fresh fish.
11:47There is not much meat.
11:50That's right.
11:51There is not much meat on that day.
11:53The fish I just ate has a crunchy texture.
11:59You can enjoy that, too.
12:02This is sold for 1,800 yen in Venezuela.
12:07How much is this?
12:09This is 1,680 yen.
12:13There is a secret to this price.
12:17This is a fish shop.
12:21That's right.
12:24GYOSHO TAKAAKI is located in KANEIWASUI.
12:31You can buy fresh fish at a low price.
12:38You can buy fresh fish at a low price.
12:41That's right.
12:43That's why it's cheap.
12:45The next dish is a pork cutlet set meal.
12:52This is a pork cutlet set meal.
13:01The next dish is a set meal.
13:03This is a pork cutlet set meal.
13:08This is a pork cutlet set meal.
13:12This is a New Wave restaurant.
13:19This is a high-class pork cutlet restaurant that opens five stores in the city.
13:25This is a high-priced pork cutlet set meal.
13:29This is SPF pork.
13:32This is 150g for 2,200 yen.
13:35This is a snowy pork cutlet set meal.
13:39This is 150g for 2,600 yen.
13:42I want to go there.
13:44This is a famous pork cutlet set meal.
13:50This is a high-class pork cutlet set meal.
13:55This is a high-class pork cutlet set meal.
14:04This is a New Wave restaurant.
14:08This is a high-priced pork cutlet set meal.
14:12Thank you for waiting.
14:16This is a high-priced pork cutlet set meal.
14:18This is a high-priced pork cutlet set meal.
14:24How much is this?
14:26This is 1,200 yen including tax.
14:30This is a high-priced pork cutlet set meal.
14:32This is a high-priced pork cutlet set meal.
14:37This is a high-priced pork cutlet set meal.
14:45This is a high-priced pork cutlet set meal.
14:56I'm very satisfied.
15:00It doesn't matter what you cut.
15:05It's delicious to eat pork cutlet.
15:07This is a high-priced pork cutlet set meal.
15:10This high-priced pork cutlet set meal is a high-priced pork cutlet set meal with SPF.
15:15This is high-quality pork cutlet set meal.
15:23When will this come out?
15:27The fat part is the end part.
15:29This part is the fat part.
15:31It's not enough at all.
15:33But this is almost a roast.
15:35That's right, but if the shape is uneven,
15:37customers can't get it out,
15:39so we provide it as a fat part.
15:44The fat part tends to be a lot,
15:46but by making it bite-sized,
15:48it becomes a juicy taste that melts.
15:52Mr. Fujiwara, you don't seem to be eating much meat.
15:55No, I'm not.
15:57I'm sure you'll regret it.
15:59No, this is delicious.
16:02In addition, there is a point in how to fry.
16:05After frying for 1 minute in white shimuyu at 170 degrees,
16:09it is turned into a 130-degree guard.
16:13By turning it into a guard,
16:15the sweetness of the fat part of the guard
16:17also enters the meat,
16:19so it tastes even sweeter.
16:21Do you have such a particularity?
16:24Finally, by returning it to the high-temperature oil again,
16:27the batter is crispy.
16:36It's delicious.
16:38The sweetness is like umami.
16:40It's like umami.
16:42It's umami.
16:44All the crispy batter
16:46is not too thick.
16:49The batter is also good.
16:51It's light.
16:53The good thing about Hayashi SPF is that it's concentrated.
16:57I don't know.
16:59It doesn't matter if you're bad at it.
17:01Hayashi SPF...
17:03Mr. Nakamura, do you know about this?
17:05I know.
17:06There are about 5 types of bacteria.
17:08This is a specific one.
17:10This includes pig bark and Mycobrassoma.
17:12There are about 5 of them.
17:14So there is no specific disease.
17:16SPF means free.
17:19People who like meat
17:21enjoy eating it.
17:25How many points do you give today?
17:27100 out of 100.
17:29It's the best.
17:31It's 9,000 points.
17:33It's hard to understand.
17:35It's easy to understand.
17:37It's hard to understand.
17:39Where is this?
17:41Shinakazu Jyushin,
17:43which is a must-visit place in Kitashinchi.
17:46Kitashinchi, Kitashinchi, Osaka.
17:48Kitashinchi is famous for its cheap food.
17:50It's one of the most expensive restaurants in Osaka
17:52with restaurants and Michelin-starred restaurants.
17:56There is a restaurant that serves the best fish here.
18:01It's Kido-ku,
18:03a one-minute walk from the station.
18:08I'm a little nervous.
18:10Hello.
18:12Welcome.
18:14Did you hear me?
18:18I'm sorry to bother you.
18:20Nice to meet you.
18:22She is very relaxed.
18:24I watch your YouTube channel.
18:28What is your favorite talent in my agency?
18:31Kikuchi Fumasa.
18:33She is not my favorite,
18:35but she watches my channel.
18:38The night menu starts with
18:40sea bream, sardines, and Yuba.
18:43Salad with seasonal vegetables,
18:46and fried sea bream tempura
18:48with scales to keep the texture.
18:52It's a hidden restaurant
18:54where you can enjoy a unique course meal
18:56starting from 8,000 yen.
18:58At lunchtime,
19:00there is a long line of people.
19:04What are they looking for?
19:06Sorry to keep you waiting.
19:08Wow.
19:10It's 5 a.m.
19:12It's 5 a.m.
19:14It looks luxurious,
19:16but it's full of volume.
19:18It's JUSSINER.
19:20Grilled fish, tempura,
19:22and 5 small bowls of rice,
19:24miso soup, and salad.
19:26It's 5 a.m.
19:29What's for sashimi?
19:31Bonito and sea bream.
19:33It's from Osaka.
19:35It's fatty.
19:37Let's eat.
19:39Wow.
19:42It's good.
19:44It's fresh.
19:46It's easy to make.
19:48It's a grilled fish.
19:50It's grilled in a special way.
19:52It's grilled on one side,
19:54and steamed with aluminum foil.
19:56It's steamed.
19:58When customers come,
20:00it's grilled on the other side.
20:02The outside is crispy and the inside is moist.
20:06It's good.
20:09It's fluffy.
20:11It's fatty and delicious.
20:13It's good.
20:15The tofu is finely cut.
20:19I've never seen such a fine tofu.
20:21Customers often ask
20:23where I bought this tofu.
20:25My boss cuts it well.
20:27He cuts it finely.
20:29Not only fish dishes,
20:31he uses ingredients he bought
20:33just for lunch.
20:35He spends a lot of time
20:37and effort to make it.
20:41It's amazing.
20:43It's amazing.
20:45It's better than
20:47what you see on TV.
20:49He's standing up.
20:53It's amazing.
20:55I'm sorry.
20:57It's finer than I thought.
20:59It's amazing.
21:01It's very fine.
21:03It's like
21:05it's overflowing.
21:07It's good.
21:09It's seasoned with salt.
21:11I was attracted by that part.
21:13It's good.
21:15It's fluffy.
21:17Roast beef and tonkatsu
21:19are the only dishes.
21:21When it's a set meal,
21:23there are raw fish, grilled fish,
21:25and fried food.
21:27That's the charm of fish.
21:29How much is it?
21:31It's cheap.
21:33It's cheap.
21:39Kiroku, a restaurant in Kitashinchi, Osaka,
21:41spends a lot of time and effort
21:43to make 10 dishes.
21:45How much is it?
21:47It's 1,300 yen.
21:49It's cheap.
21:51It's cheap.
21:53It's cheap.
21:55It's cheap.
21:57It's cheap.
21:59In my opinion,
22:01fish is quite expensive.
22:03I'm getting a little upset.
22:05It's frustrating.
22:07Meat or fish?
22:09It seems that his feelings have come to him.
22:11Here we are again
22:13in the studio.
22:15Here you go.
22:17How is it?
22:19Fish, fish, fish.
22:21Meat, fish.
22:23It's changed a lot.
22:25Wait a minute.
22:27It's totally unexpected.
22:29You're the only one who hasn't changed.
22:31Everyone has changed except me.
22:33What's going on?
22:35Next is the konamon competition.
22:37The first dish is
22:39Kobe Nagata's soul food
22:41with a lot of meat.
22:43The one who came here is
22:45Shin Nagata,
22:47also known as the giant monument
22:49of Tetsujin No. 28.
22:51Speaking of the famous konamon.
22:53Speaking of Nagata,
22:55it's soba rice.
22:57I don't have an image of meat.
23:01Soba rice with yakisoba
23:03and rice.
23:05Around Shin Nagata station,
23:07there are 18 shops
23:09where you can eat soba rice.
23:11Among them,
23:13there is a soba rice
23:15with an incredible amount of meat.
23:17Mr. Ikari,
23:19a yakisoba expert.
23:21Hello.
23:23It looks like meat.
23:25Nice to meet you.
23:27It's like...
23:33It's like meat glue.
23:35This is meat glue.
23:37He loves muscle training and TV.
23:39Mr. Ikari,
23:41who is an expert of
23:43bamboo equipment,
23:45is a regular customer of this restaurant.
23:47A plate full of meat.
23:49A plate full of meat.
23:51Sorry to keep you waiting.
23:55I see.
23:57Soba rice with
23:59bokkake.
24:01It's a mixture of beef tendon
24:03and konnyaku.
24:05Nagata's soul food, bokkake,
24:07is topped with soba rice.
24:13What's more surprising is
24:15the meat.
24:20Oh?
24:22When you say bokkake,
24:24it looks like
24:26beef tendon.
24:28But the meat is very soft.
24:30Doesn't it look luxurious?
24:32This is
24:34beef tendon of Kuroge Wagyu.
24:36Kuroge Wagyu?
24:38Yes.
24:40This is soba rice with
24:4275g of beef tendon of Kuroge Wagyu.
24:44The price is
24:461,350 yen.
24:49You can have normal soba rice with
24:51bokkake for 750 yen.
24:53However, I recommend
24:55soba rice with more bokkake.
24:57I see.
24:59If I compare this Kuroge Wagyu
25:01to a celebrity,
25:03it's Mr. Takeisou.
25:05He loves TV.
25:07That's right.
25:09He talks like a comedian.
25:11He talks like a comedian.
25:13He talks like a comedian.
25:16I'll eat only bokkake.
25:22Of course, it's soft.
25:24But, it's not soft at all.
25:26So, I can feel the texture.
25:28I can feel the texture of
25:30the meat and the tendon.
25:32So, I can feel the taste of meat more easily.
25:36On top of that,
25:37his partner
25:39brought out the flavor of Kuroge Wagyu.
25:42Please adjust it as you like.
25:45Is this the original sauce?
25:47This is the sauce of Nagata, Kobe.
25:49It's called Bara sauce.
25:50Bara sauce.
25:52It's famous.
25:54In the process of making Bara sauce,
25:56he collected the sauce
25:58stored in the bottom of the pot.
26:00It looks delicious.
26:02Actually, this sauce
26:04has a very small amount of production.
26:06So, it's hard to import.
26:09It's called the Bara sauce.
26:11Many people come here
26:13to eat this sauce.
26:15It's a little spicy.
26:21I see.
26:23It's quite spicy.
26:25I can feel the taste of soba rice at first.
26:27Then, I can feel the taste of the sauce.
26:29Then, I can feel the taste of the soba rice at first.
26:31I can feel the taste of the soba rice at first.
26:33It's the best example.
26:35I'll use it in the future.
26:37My soba rice is
26:394x100m relay.
26:41It's 4x100m relay.
26:43I'll use it.
26:45I'll take it home if I can.
26:50He can take home
26:52the soba rice.
26:54But, why did he choose
26:56the high-class black beef?
27:00The reason is very simple.
27:04In Nagata, Kobe,
27:06there is a butcher shop
27:08in the center of meat.
27:10There are many butcher shops.
27:12I see.
27:14When I went to buy meat,
27:16I found the high-class black beef.
27:18So, I used it to make it.
27:20I see.
27:22I thought there was nothing better than this.
27:24You're right.
27:26Although it's close to the butcher shop,
27:28the high-class black beef is a high-class beef.
27:31According to the butcher shop,
27:33I have to make a contract
27:35to buy one ton of meat.
27:37One ton?
27:39Yes, one ton of meat.
27:41One ton of meat.
27:43That's smart.
27:45How long does it take
27:47to buy one ton of meat?
27:49It takes 3 to 4 months.
27:51It takes 3 to 4 months.
27:53I don't want to answer
27:55to people who changed from meat lovers
27:57to fish lovers.
28:00That's right.
28:03This is Shinkake-konamon,
28:05which combines octopus and seafood.
28:10We came to Akashi City, Hyogo Prefecture.
28:13What is the specialty of Akashi?
28:18Let's go in.
28:19Hello.
28:20It's grilled.
28:22It's grilled octopus.
28:23It's grilled octopus.
28:25It's beautiful.
28:27The tide flows fast,
28:29and there are plenty of food.
28:31The octopus grown in the sea of Akashi
28:33is wrapped in a fluffy dough and grilled.
28:35It's eaten with soup stock.
28:37It's grilled in Akashi style.
28:41In the Akashi kitchen,
28:43Takoiso in Uontana Shopping Street,
28:45Akashi octopus is
28:47Shinkake-konamon
28:49which combines seafood.
28:51What is it?
28:53I'm hungry.
28:55Wow.
28:57Akashi-yaki.
28:59It looks like normal Akashi-yaki.
29:01Is it different?
29:03You'll know if you eat it.
29:05You'll know if you eat it.
29:07You'll know if you eat it.
29:09It's called Shinkake-konamon.
29:11What is it?
29:16Is there anything other than octopus?
29:18There is.
29:19What is it?
29:21What is it?
29:23What is it?
29:25You'll know if you eat it.
29:27You'll know if you eat it.
29:29You'll know if you eat it.
29:31What's inside?
29:33There is OO in it.
29:35Is that so?
29:37Let's ask Ujihara a quiz.
29:39Let's ask Ujihara a quiz.
29:41In Akashi-yaki,
29:43which is popular in Takoiso,
29:45there is a fish
29:47which is famous in Akashi.
29:49What is it?
29:51It's famous in Akashi.
29:53I think it's a fish.
29:55It's a sea bream.
29:57I think they'll add a sea bream.
29:59I think they'll add a sea bream.
30:01What is the answer?
30:03It's Akashi octopus and
30:05Iekigenago.
30:07This is in it.
30:09That's right.
30:11They are using grilled anago.
30:13That's right.
30:15Because I haven't eaten it yet,
30:17Do you know what anago is?
30:20You ate it, right?
30:21Anago, which has a light taste and is thick and oily,
30:26is more fragrant when grilled, and goes well with akashi-yaki.
30:30I did it!
30:32Akashi-yaki, which can be enjoyed by both akashi-dako and yaki-anago at once,
30:37costs 1,100 yen for 15 pieces.
30:40It's cheap.
30:41The fluffiness of akashi-yaki goes well with yaki-anago.
30:44It has a texture like chawanmushi.
30:46I see.
30:49It's delicious.
30:52He's so cute that he doesn't have any flaws in his food report.
30:58Now, he's going to eat it all.
31:01The soup stock is important for akashi-yaki.
31:07Wait, wait.
31:08He's using a spoon.
31:15Mitsuboshi.
31:17It's Mr. Kimura.
31:18This is how Mr. Takuya Kimura uses a spoon in the show.
31:24How was it?
31:25I watched the show, but I don't remember.
31:30He helped me.
31:32Now, it's time for Takoiso.
31:35We can't open the store because of the pandemic.
31:39So, we don't have any tasting here.
31:45What?
31:46We don't have any tasting here.
31:49Oh, no.
31:50I see.
31:51I didn't know that.
31:54There was a story like this in the past.
31:56That's right.
31:59Meat, beef, fish.
32:01KOSHIPA's strongest gourmet competition.
32:03Next, it's a feast competition.
32:08When it comes to meat,
32:10it's harami, tannin, and karubi.
32:13Each part has its own personality.
32:15It's a kind of yakiniku.
32:21When it comes to fish,
32:24it's tuna, hamachi, and salmon.
32:27There are many kinds of fish.
32:29When it comes to sushi,
32:33it's a feast competition.
32:36It's a real yakiniku versus sushi.
32:39The winner of the feast competition is
32:42En Honkaku Sushi Lunch in the 15th volume.
32:47They came to Isaku Sushi in Sakai City, Osaka.
32:51When it comes to lunch,
32:53there is a line in front of the store.
32:57The ingredients are fresh.
33:00It's a cheap place.
33:02It's cheap, but you can eat authentic sushi.
33:06When I want to eat something good,
33:08I come here.
33:10Hello.
33:11Nice to meet you.
33:13It's an authentic sushi restaurant.
33:16There are a lot of ingredients.
33:18For example, if you ask for tuna or squid,
33:21you can get them here.
33:23You can get them from the first floor.
33:25That's nice.
33:26Do you have three children?
33:29I have three children.
33:31You have three children?
33:33The first child, the second child, and the third child.
33:37Isn't it hard to do?
33:39No, I'm doing my best.
33:44It was established 38 years ago.
33:46Now, it's a sushi restaurant run by three children.
33:51Fresh ingredients bought on the morning of that day
33:54are served one by one in front of you.
33:57Authentic sushi is very popular.
34:01Kawai found something he was curious about.
34:04Is this the menu?
34:06This is today's lunch menu.
34:08It's called Omokase Jukkan.
34:09It's cheap.
34:11It's 1,450 yen for 10 pieces.
34:13This is what I bought this morning.
34:16I put it in on the day.
34:17That's great.
34:21The Jukkan you should eat on that day
34:23bought on the morning of that day
34:25and the Omokase Jukkan
34:28with red soup stock and steamed rice are 1,595 yen.
34:33It's good to have seasonal ingredients.
34:36In summer, you can eat horse mackerel or amberjack.
34:38In winter, you can eat puffer fish.
34:40It's good to enjoy seasonal ingredients.
34:42It's included in the lunch menu on the day, right?
34:45Yes.
34:46The price won't change because of puffer fish.
34:49Do your best.
34:50It's really great.
34:54However, this recommended Jukkan
34:56is the most expensive lunch menu.
35:02This is great.
35:04It's great.
35:05It's a set of rice balls.
35:07It's 1,000 yen.
35:08Isn't the price a little strange?
35:11That's right.
35:12It's a little wrong.
35:15Here it is.
35:17Thank you for waiting.
35:19There are a lot of ingredients.
35:21It's luxurious.
35:23It's great.
35:24This is 1,000 yen.
35:25It's 1,000 yen.
35:26I can't believe it.
35:271,000 yen.
35:28They have selected the recommended items.
35:31This is the most expensive set.
35:36The price is 1,100 yen including tax.
35:42It's cheap.
35:43It's a lot cheaper than the Omokase Jukkan.
35:46It's for people who want to eat a variety of food.
35:48They have added rice.
35:50It's recommended for people who want to eat a variety of food because the ingredients are small.
35:56By the way, if you calculate the same ingredients at the normal price,
36:00it's about 3,300 yen, so it's quite cheap.
36:05However, they don't compromise on the ingredients.
36:10For example, if it's a tuna,
36:12you can use domestic tuna.
36:14It's domestic.
36:16The scallops are from the Honkan Bay in Hokkaido.
36:19Scallops are from various places.
36:21It's amazing.
36:23I will eat this.
36:24There are a lot of scallops.
36:25The scallops are big.
36:26The scallops are delicious.
36:31It's like the scallops of a sushi restaurant.
36:34It's delicious.
36:35It's interesting what everyone eats first.
36:37Scallops, green onions, and fatty tuna.
36:42It's delicious.
36:45I want to go there.
36:46I want to go there.
36:47I want to go there.
36:48It has a very gentle taste.
36:51It's delicious.
36:54What is the reason for the overwhelming cost-effectiveness?
36:57In addition to the food in the restaurant,
36:59there is a part of delivery and take-out.
37:01By eating a lot of food,
37:03we can make it cheaper.
37:06In this restaurant,
37:07in addition to the food in the restaurant,
37:09the delivery and take-out sales are also stable.
37:13The price is reduced by the strategy of multiple distribution.
37:18Since my father's time,
37:19we have been using sushi that anyone can eat easily.
37:22We have been using sushi that anyone can eat easily.
37:26This price is the best.
37:29It's amazing.
37:30I'm shaking.
37:32Matsumoto-chan.
37:33He is here.
37:34He is here.
37:35Don't laugh.
37:36You can laugh.
37:37I can't help but laugh.
37:39I think it's good.
37:40I think it's good.
37:41I don't know if I'll be invited next time.
37:45This is...
37:46The Yakiniku Lunch made by Hachi Henge of Kuroge Wagyu.
37:52The restaurant is 3 minutes walk from JR Shinodayama Station.
37:56The restaurant is 3 minutes walk from JR Shinodayama Station.
37:57The restaurant is 3 minutes walk from JR Shinodayama Station.
37:59A special roast for 1 person costs 1,800 yen.
38:04A special roast for 1 person costs 1,800 yen.
38:07A special roast for 1 person costs 1,800 yen.
38:12You can enjoy high quality meat that is worth the effort.
38:17However, the restaurant was closed for a while.
38:22The restaurant was closed for a while.
38:27However, a lunch menu was sold.
38:31However, a lunch menu was sold.
38:34The lunch menu was sold before the opening of the restaurant.
38:38The lunch menu was sold 3 hours ago.
38:42The lunch menu was sold from Nagoya.
38:44Here is the lunch menu.
38:47Sorry to keep you waiting.
38:48This is a special roast for 1 person.
38:50This is amazing.
38:51What is this?
38:53This is full of meat.
38:55This is full of meat.
38:56This is full of meat.
38:57This is amazing.
38:59This is the secret recipe.
39:05I didn't want to eat this.
39:09This is Japanese beef.
39:18Three kinds of meat are the main.
39:22What kind of meat is this?
39:23This is a Japanese beef meat.
39:26I don't hear much about KUROGE WAGYU.
39:29It's a rare part, so it's difficult to buy it.
39:35It is said that it is the most difficult to buy TAN at a famous YAKINIKU restaurant in TONAI.
39:40I have been running a butcher shop for a long time, so I have a relationship with the owner.
39:48I eat KUROGE WAGYU TAN.
39:51This is hard to get.
39:52ITADAKIMASU.
39:56This is crispy and has a good fat flavor.
40:04Is it difficult to get KUROGE WAGYU TAN?
40:07There is only one TAN per ton.
40:09If you polish it, it will look like this.
40:12This TAN has become more popular than before.
40:15This TAN has become popular, so the price of TAN is high.
40:18However, it is difficult to get TAN without a connection.
40:23The price of this TAN is 1760 yen.
40:29There are so many side dishes that you can eat a large amount of rice for free.
40:34How much is the price of this TAN?
40:37This TAN costs 2000 yen.
40:41That's why there are so many side dishes.
40:44Did you start a very expensive lunch?
40:48Originally, I was free to have lunch.
40:51I was told by the president that I should make a special dish.
40:56I made this.
40:57Is this the menu of the game?
40:59This is AKAJI.
41:01Thanks to the AKAJI menu of KISHIKAISEI, you can line up every day on weekdays.
41:09I thought that the weekend would be the same.
41:14So I asked the president to give me another menu.
41:17Did you increase the price for the weekend?
41:20Yes, I increased the price for the weekend.
41:22I will give a quiz to MIZUNO MAKI.
41:26This lunch was born with a strong taste.
41:31This is a sukiyaki set meal with three servings of English black beef.
41:38How much is the price of this?
41:43This is 2000 yen.
41:45This is a sukiyaki set meal, isn't it?
41:47Let's see.
41:49Wait a minute.
41:51This is 2300 yen.
41:53What is the correct answer?
41:55This is 1000 yen.
41:57This looks delicious.
41:59You are exaggerating.
42:05This is a sukiyaki set meal with three servings of English black beef.
42:10This is a sukiyaki set meal with three servings of English black beef.
42:14This is a sukiyaki set meal, isn't it?
42:16Let's see.
42:18This is 1000 yen.
42:20You are exaggerating.
42:22This is 1000 yen.
42:24This is half the price.
42:26This is a Sunday meal.
42:28This is a Sunday meal, isn't it?
42:30The president is generous.
42:32They are both very good at cooking.
42:36Next is a recipe that can be made at home.
42:38This is a recipe that can be made at home.
42:40This is a recipe that can be made at home.
42:42Is this a sackQue?
42:44This recipe is a regrettable.
42:46This is a recipe that can be made at home.
42:48This is a recipe that can be made at home.
42:50This is a recipe that can be made at home.
42:52This recipe uses pork and fish.
42:54This can be eaten by everyone.
42:56Is this a special meat dish?
42:58You can eat both.
43:02This is a überixí。
43:06As varieties and seasons change, everyone become flies.
43:08You don't have to say that!
43:12The one who will teach us how to make it is
43:14the Michelin Guide's two-star chef,
43:16Konishi Mankamero.
43:19First, boil the daikon radish in water.
43:23If you start from the boiling point,
43:25the surface will melt and the inside won't swell.
43:29So, I think it's good to start by boiling it in water.
43:36While the daikon radish is boiling for 7 minutes,
43:38prepare the meat.
43:40This time, I'm going to make a charcoal-grilled meat.
43:44Add minced pork and bamboo shoots to water.
43:48Season with sake, mirin, and soy sauce.
43:52Then, add eggs and bread crumbs.
43:58If you only use meat,
44:00the texture won't be fluffy.
44:03If you add bread crumbs,
44:05the meat will absorb the sauce and seasonings,
44:08so it will be fluffy and delicious.
44:10It's kind of like a hamburger.
44:12That's right.
44:13Now, he's going to add the secret ingredient of the two-star Michelin Guide.
44:18I'm going to add sansho pepper.
44:21The daikon radish itself is a sweet and spicy seasoning,
44:25so I think it's better to have a bit of a kick to it.
44:30After boiling the daikon radish,
44:32season with sake, mirin, soy sauce, and sugar.
44:37Then, add the charcoal-grilled meat.
44:40Today, I'm going to add a bit of bamboo shoots for texture.
44:44So, I'm going to make a charcoal-grilled meat
44:47so that the bamboo shoots will be in the meat.
44:49Then, I'm going to add the charcoal-grilled meat.
44:53After adding the charcoal-grilled meat,
44:55he's going to add yellowtail.
44:58It's a smelly ingredient,
45:00so I'm going to boil it down a bit before adding it.
45:03The smelliness of the surface will be suppressed,
45:05so I think it will be more delicious.
45:08The meat and fish will be combined in the pot.
45:12Yellowtail and pork are hard to match,
45:15but this combination is a perfect match.
45:19Each has a different kind of umami,
45:22so I think it will be more delicious
45:24if you eat them together.
45:27It's a shocking dish today.
45:31After this,
45:32he's going to add more shocking ingredients.
45:35What?
45:41The yellowtail and pork daikon radish
45:43made by Konishi, the two Michelin stars.
45:45At the end, he's going to add...
45:49This lemon.
45:51Lemon?
45:53Not lemon juice?
45:55I think it will be more complicated
45:57if you add the bitterness in the skin together.
46:03Add lemon juice and simmer for another 7 minutes.
46:08Sometimes, yellowtail and pork daikon radish
46:10become hard when boiled down,
46:12but yellowtail and pork daikon radish
46:14haven't been cooked for a long time,
46:16so I think it's soft and fluffy.
46:18Now, the yellowtail and pork daikon radish is ready.
46:21Thank you for the meal.
46:24Let's eat.
46:28It's delicious.
46:29It's a perfect match.
46:32It's a perfect match.
46:35The lemon is good.
46:37It's a good combination of meat and fish.
46:41I like the breadcrumbs.
46:43It's very meaningful.
46:45It's fluffy.
46:47The yellowtail and pork daikon radish go well together.
46:49I agree.
46:51My wife likes fish,
46:53and I like meat.
46:55It's a style that goes well with either of them,
46:57but this will solve the problem.
46:59That's right.
47:03A magical restaurant.
47:06A special project for the 25th anniversary.
47:11The project has been in secret since last year.
47:15Do you remember making cup noodles
47:17with Nissin Foods three years ago?
47:20Yes, I remember.
47:22It was amazing.
47:24The chef's lineup was also very popular.
47:28In 2021,
47:30Nissin Foods, a magical restaurant,
47:32was born with a collaboration.
47:34It was the first collaboration cup noodle in history.
47:37It's delicious.
47:39It's delicious.
47:42It was sold out in a long line
47:44at the Hankyu department store
47:46right before the opening.
47:48The second collaboration has been decided.
47:53The second collaboration of the century.
47:55What will they make this time?
47:59A total of 40 million dishes.
48:02It's a perfect meal.
48:06Not only cup noodles,
48:08but also curry,
48:10udon, and many other dishes.
48:13What kind of dishes will they make?
48:15The members decided in the studio.
48:19How about KUSHIKATSU?
48:22It's easy to eat.
48:24It's like Osaka.
48:26It might be good.
48:28Okonomiyaki already has eggs and meat.
48:32It's getting closer.
48:34Okonomiyaki already exists.
48:36Really?
48:38It's like Osaka.
48:40Takoyaki.
48:42Takoyaki.
48:44Kansai people are used to takoyaki.
48:47I think it's better to put it in there.
48:50It's the same as Maki.
48:52I see.
48:54It's different from what I've eaten so far.
48:58I think I can put a lot of things in it.
49:04It was decided by Maki.
49:06The perfect meal this time is...
49:08Takoyaki.
49:12In addition, this development is a triple collaboration.
49:19To make the best takoyaki,
49:21they made a tag.
49:30It was founded in 1985.
49:33TAKOYA DOTONBORI KUKURU
49:37There are more than 60 stores in Japan.
49:40It's a very popular store.
49:43They sell perfect takoyaki in this store.
49:48Details are on June 25th.
49:54We'll show you the whole development.
50:03Please subscribe to our channel and follow us on Twitter.