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00:00I use this station every day, but this town is also changing day by day.
00:24But this shop is the only one that hasn't changed.
00:30YAKITORI
00:37Welcome.
00:40How many people?
00:41One person.
00:42One person. Please take this seat.
00:47The counter of a yakitori restaurant.
00:49It's a special seat.
00:52I'll have a plate of shibori.
00:56Today, I'm going to eat yakitori here.
01:11YAKITORI
01:14That is life.
01:18The skill of a craftsman.
01:25Stubbornness.
01:32And...
01:34A person who is full of thoughts.
01:40People go on a little trip tonight.
01:48A fine piece of yakitori from a shop that smells of Showa.
01:56YAKITORI
01:59Yakitori from a shop that has been loved by the people for 100 years.
02:09YAKITORI
02:11YAKITORI goes well with wine.
02:20I want to eat yakitori.
02:25I want to eat yakitori.
02:27I'm going to eat yakitori in an orderly fashion.
02:37The yakitori is cooked.
02:43I'm going to eat yakitori.
02:47I'm going to eat yakitori.
02:55Ikebukuro has been in business for 50 years.
03:00It's been more than 20 years since I was brought here by the manager when I was a newcomer.
03:08To be honest, this shop is still the same as it was back then.
03:14Times have changed.
03:16Now, it's like,
03:18Do you want to go for a drink?
03:19I can't stand it anymore.
03:21Now, what should I order?
03:24Of course, I'd like to have some yakitori.
03:27Hmm?
03:29Homemade liver paste?
03:32That's a pretty fancy name.
03:36All right, let's order.
03:38Here's your order.
03:40One medium size.
03:42Yes, one medium size.
03:44And liver paste.
03:46Two pieces of liver paste, please.
03:48Yes, two pieces.
03:50And for the yakitori, I'd like to have some liver paste, green onion, and liver.
03:54Liver paste, green onion, and liver, right?
03:56Yes.
03:57Is that all?
03:58Yes, please wait a moment.
04:00Here's your yakitori.
04:02The waitress is also in a good mood.
04:14Thank you for waiting.
04:15Here's your Ebisu medium size and glass.
04:20In the 31st year of the Kinzoku era,
04:23I was transferred to Fukyoya, Gappei, and Shukkō.
04:27After a lot of trouble, I finally got a job as a manager.
04:31But it's surprisingly lonely.
04:36When I joined the company,
04:38my boss took me out for drinks every day.
04:43I had a date with her.
04:48She's a manager.
04:54If I had said that when I was young,
04:57I would have been treated coldly from the next day.
05:01I don't know if this is a good or bad thing,
05:06but I'm having a hard time getting along with young people these days.
05:11I don't know if it's because of my age,
05:16but if I were to say anything,
05:21I'd say I'm being treated like an outcast.
05:26If I were to say anything, I'd say I'm being treated like an outcast.
05:32Naturally, I don't talk much.
05:43Thank you for waiting.
05:45Here's your liver paste.
05:50This is liver paste.
05:57Omoya, 5 minutes' walk from Ikebukuro Station in Tokyo,
06:01is a famous yakitori restaurant that has been in business in this area for 50 years.
06:07The first owner used to work at a Japanese sweets shop.
06:11His passion for sweets is still passed down to this day.
06:18My ancestors were into curry and salt.
06:22I went to various places around the country to collect ingredients.
06:27I opened a yakitori shop, and that's how I got here.
06:32Omoya's number one passion is sauce and salt.
06:37I get the sugar from the Wasanbon in Kagawa.
06:41I also get the sugar cane from Kanazan in Ishikawa Prefecture.
06:47I also get the soy sauce from Wakayama.
06:50I don't usually use Sambon or Itaame, but I heard that my ancestors used to work at a Japanese sweets shop.
07:03The sauce that has been used in Tsugita since its founding is made of two types, sweet and spicy.
07:10One is spicy.
07:13The other is a special sauce for the skin.
07:16It's a delicious sauce that's as good as the oil from the skin.
07:20And the salt was imported from Yonago City, Tottori Prefecture.
07:25It is said that all the ingredients were selected by the first generation.
07:32In Omoya, the seasoning is decided by the sauce or the salt.
07:38The ingredients, the sauce, and the salt.
07:41It's a sign that everyone is confident.
07:46Thank you for waiting.
07:48Here's the liver paste.
07:54This is the liver paste.
07:57It looks pretty good.
08:04Let's see.
08:09Hmm?
08:13It's like a fragrant baguette.
08:19It doesn't smell at all.
08:22It's so rich that it's bleeding in my brain.
08:28I think it'll go well with wine.
08:33It goes well with beer, too.
08:39This is just right for the yakitori.
08:49But if you drink alone, you'll get drunk.
09:02Let's eat.
09:12Thank you for waiting.
09:14This is the first dish.
09:16Thank you for waiting.
09:18Please add salt to your liking and eat it with mustard.
09:22Cabbage is a service product.
09:25Please eat it if you like.
09:28This is the first dish of Omoya.
09:30It's beautifully open.
09:33I can see how hard they worked.
09:37I'll eat it as it is.
09:47The texture of the meat is crispy.
09:52It's a pity that it disappears in my mouth.
09:57It's a pity that it disappears in my mouth.
10:03Next, I'll eat it with mustard.
10:13The smell of mustard and the texture of the meat go well with each other.
10:20It goes well with beer.
10:27It's delicious.
10:30I'll eat it with cabbage.
10:35I can't stop eating it.
10:37I'll eat it with mustard.
10:54Excuse me.
10:56This is IWAIDORI.
10:58Thank you for waiting.
11:01IWAIDORI is famous for Iwate.
11:06It's greasy.
11:09It has a fragrant smell.
11:13I can't wait to eat it.
11:19I'll eat it.
11:25The saltiness of the meat enhances the taste of the meat.
11:32The sweetness of the leek is entwined with the salt.
11:36It enhances the taste of the meat.
11:42I ate it all at once.
11:46I'll eat the rest.
11:55I'll eat it with beer.
12:02This is my way of eating YAKITORI.
12:08It's gone.
12:11What should I drink next?
12:16I'll drink sake.
12:21There is a sake with the name of the shop.
12:24I'll drink it.
12:28This is JUNMAISHU from YAMAHAIJI.
12:31This is an original sake.
12:33This is mild and delicious.
12:35I'll drink it.
12:38This is JOUON.
12:39This is OHIYA.
12:40This is ATSUKANTO.
12:41There are three ways to drink.
12:43I'll drink JOUON.
12:45I'll wait a moment.
12:47I'll wait a moment.
13:07This is a sharp taste.
13:10This is a sake made for YAKITORI.
13:18Next is the skin.
13:33The sauce has the history of the shop.
13:38I'll eat this.
13:45Thank you for waiting.
13:47This is the skin.
13:48I'll eat this.
13:50Please eat slowly.
13:53What a big size.
13:55Is this the skin?
14:00The shape is good.
14:02The sauce is beautiful.
14:09I feel the technology and tradition.
14:18This is a sweet and spicy sauce.
14:22The flavor and elasticity are good.
14:25Every time I chew, the taste of the sauce comes out.
14:31YAKITORI was so delicious.
14:39When I was young, my boss took me out to drink.
14:43But I didn't have time to feel the taste.
14:50I will talk about my past.
14:52I will preach.
14:53I will complain.
14:54I will talk about the three main things in the bar.
15:00The same story continued for a long time.
15:04That time may have become my blood and flesh.
15:12But I wanted to refuse.
15:22I don't remember the taste of sake and fish.
15:29Young people are happy now.
15:34It's about time.
15:37I'm sorry.
15:40Please wait a moment.
15:56It was delicious.
16:04Do you have lunch here?
16:10Will the young people of the company have lunch with me?
16:18If they have lunch with me, I will not talk about myself.
16:24I want to hear their stories.
16:343 hours later.
16:45It's 3 o'clock.
16:47I still have time to go to the nursery.
16:52What should I do for dinner?
16:55My husband is late today.
16:57I want to spend time with my son.
17:02I will keep it a secret from my husband.
17:06Sushi is good.
17:10Grilled meat is the best.
17:15My husband is late today.
17:17I'm excited.
17:22It smells good.
17:25This smell is...
17:28YAKITORI.
17:31I have been interested in that shop for a long time.
17:37Let's take a look.
17:40I haven't eaten YAKITORI yet.
17:44I don't have YAKITORI when I have lunch with my mother.
17:49But it looks delicious.
17:53I can take it home.
17:56I will have YAKITORI for dinner.
18:05YAKITORI is a shop in the shopping district of MUSASHIKOYAMA in TOKYO.
18:11This is TORIYU.
18:13It is a shop that is loved by the public.
18:21At first, it was a chicken shop.
18:24I heard that YAKITORI started in the early 1930s.
18:28The sauce is a secret sauce.
18:33It is a sauce that has been added to some extent.
18:36It's a life.
18:40Each is 190 yen.
18:42If you eat it, you can take whatever you like.
18:46Finally, it is a system that produces by the number of skewers.
18:49There are many customers who want to eat YAKITORI on their way home from shopping.
18:56If you want to eat YAKITORI even if you can't drink alcohol, you can come here.
19:03You can buy YAKITORI from one YAKITORI.
19:06I hope many people come here.
19:10YAKITORI
19:15This is a YAKITORI shop that I have been interested in for a long time.
19:18I will eat YAKITORI with my son today.
19:28It was established in the Showa era.
19:31It is a shop with a history of 100 years.
19:36There are many customers who eat here.
19:44It's 190 yen for all.
19:48It's a luxury.
19:54Excuse me. I want to eat YAKITORI.
19:57I will bring it home.
19:59I will eat it.
20:01After eating YAKITORI, you can pay by the number of skewers.
20:06He said he would eat YAKITORI.
20:10I don't care.
20:14I see.
20:15You can eat YAKITORI with your favorite YAKITORI sauce.
20:23You can't dip YAKITORI in the sauce twice.
20:25It is produced by the number of skewers.
20:28I understood the system.
20:46I can hear the voice of YAKITORI.
20:50He is talking to me.
20:55Which YAKITORI should I eat?
21:00I will eat HINANIKU first.
21:02I think this YAKITORI is warmer.
21:04Please take this YAKITORI.
21:06OK.
21:08The outside of the YAKITORI is warmer.
21:12I dip YAKITORI in a lot of sauce.
21:17This YAKITORI is beautiful.
21:21A newly baked YAKITORI is hard for a housewife to eat.
21:29This is my first YAKITORI.
21:37I eat this.
21:43This is delicious.
21:46This is soft and delicious.
21:51The secret of deliciousness is that you can eat YAKITORI as soon as it is baked.
22:02That's why YAKITORI is so soft.
22:13That is TSUKUNE.
22:20I eat TSUKUNE.
22:25I eat TSUKUNE.
22:35I eat TSUKUNE from the outside.
22:43This is also delicious.
22:47I eat TSUKUNE.
22:48I eat TSUKUNE.
22:56This is soft.
23:02I eat TSUKUNE.
23:08TSUKUNE is also delicious.
23:11TSUKUNE has a strong taste of meat.
23:14This is TSUKUNE.
23:18The sweet and spicy sauce goes well with TSUKUNE.
23:32Next is LEVER.
23:36I eat LEVER.
23:40This sauce goes well with anything.
23:48Each one is big and looks delicious.
24:02I eat LEVER.
24:07This is delicious.
24:10This is a LEVER that I don't have a habit of eating.
24:15Why does YAKITATE make me feel so happy?
24:24What is that?
24:36What is that?
24:47This is it.
24:49Excuse me, what is this?
24:52This is a mix of leather and LEVER.
24:55A mix?
24:57That's a bargain.
24:59I have no choice but to go there.
25:03I can enjoy various flavors at once.
25:09I can enjoy leather, LEVER, and tuna at once.
25:14This is a luxurious meal.
25:26This is beautiful.
25:33ITADAKIMASU.
25:38I ate LEVER and LEVER together.
25:45However, this kind of fun is unique to MIX.
25:56There is a chili pepper here.
26:03I eat this.
26:07YAKITORI goes well with chili pepper.
26:17This is spicy and delicious.
26:23I am happy.
26:27I can enjoy the taste of YAKITORI in the shopping district.
26:33I have always been interested in this store.
26:36I think I understand why this store is popular.
26:41This is a mix of leather, LEVER, and tuna.
26:45MIX is delicious.
26:49I eat one more MIX.
26:57I put a lot of sauce on it.
27:02This is delicious.
27:06This looks delicious.
27:11I put a lot of chili pepper on it.
27:15I eat this.
27:24This is delicious.
27:27I can eat this many times.
27:41I want to eat all kinds of MIX.
27:46Customers don't seem to stop.
27:54I ate six MIX.
28:01I have to buy MIX for dinner.
28:04Excuse me.
28:06Can I take this home?
28:10Four MIX.
28:13Two SHISHITO.
28:16Two leeks.
28:19Please.
28:21I have eight MIX.
28:24Here you are.
28:28My son is happy.
28:32I found a delicious store nearby.
28:37I will buy MIX for my husband.
28:42I drink a lot of MIX.
28:46I have to hurry.
28:50My son will be angry if I'm late.
28:56I felt a little happy.
29:07I bought MIX.
29:23Roppongi is an adult town.
29:26It's still early for me in my 20s.
29:32But I need a place to confess my feelings.
29:36It's important to look down on the store.
29:41NISHIYAZABU.
29:43Here it is.
29:45It's a store that sells YAKITORI and wine.
29:51My favorite friend MIZUNO said he liked wine.
29:55He will be happy.
30:00Does YAKITORI and wine really go well together?
30:06YAKITORI and wine.
30:11This is a wine cellar.
30:14I'm looking forward to it.
30:23Good evening.
30:24Are you alone?
30:25Yes, I'm alone.
30:27Please sit here.
30:31Good evening.
30:36This is the counter seat.
30:40It's a table set that doesn't look like a YAKITORI store.
30:45It's a perfect atmosphere to invite MIZUNO.
30:53This is a wine list.
31:01260,000 yen.
31:03I'm in trouble.
31:05Excuse me.
31:07Have you made your order?
31:09Not yet.
31:12I haven't decided yet.
31:14This is the first customer today.
31:18There is a late course at night.
31:21I recommend this.
31:24Is it a YAKITORI course?
31:26I'm curious.
31:29How much is that course?
31:32The late course is 3,500 yen.
31:363,500 yen?
31:38Yes.
31:40It's surprisingly cheap.
31:42I'll have that.
31:44Here you are.
31:47Would you like a drink?
31:50MIZUNO has wine.
31:52But this price is impossible.
31:58Can I have a glass of wine?
32:02I understand.
32:03Would you like a glass of white wine?
32:07Please.
32:09I understand.
32:14MIZUNO is surprised by this atmosphere.
32:20What kind of food will be served at the YAKITORI course?
32:24What kind of food will be served at the YAKITORI course?
32:28What kind of food will be served at the YAKITORI course?
32:33Five minutes' walk from Roppongi Station in Tokyo.
32:36A restaurant like a hideout in West Azabu.
32:39ROBERISQUE.
32:41French style with wine.
32:44They propose a new way to enjoy YAKITORI.
32:48The wine is white or red.
32:52It depends on the type of wine.
32:58YAKITORI is characterized by its uniqueness.
33:02YAKITORI is characterized by its uniqueness.
33:04We mix YAKITORI with wine.
33:10We enjoy a pair of YAKITORI.
33:15They change the name of YAKITORI to match the wine.
33:22For example, SOSAMI uses the name of SIGO-AKA-DORI in Chiba.
33:30SESERI uses the name of DAISEN-DORI.
33:37We select the best YAKITORI.
33:43We want our customers to enjoy YAKITORI in a unique way.
33:51We reduce the price of YAKITORI.
33:53We want our customers to come to our restaurant.
33:58Excuse me.
34:00This is YAMANASHI, Japan.
34:03This is KOSHU's ALGA BRANCA CLARESA.
34:06This is a white wine made to go well with YAKITORI.
34:10Please enjoy.
34:14This is a white wine made to go well with YAKITORI.
34:17I wonder what it tastes like.
34:24This is easy to drink.
34:26This is fruity.
34:29Excuse me.
34:32This is the first dish of the late course.
34:36This is TADAKI from HATSUGASO, Kagoshima.
34:40This is a dish made by putting ginger puree on bonito.
34:46This is a dish made with CRESON.
34:49Excuse me.
34:52I didn't expect to see fish on the YAKITORI course.
34:58Thick bonito and CRESON.
35:00The onions are shining like a jewel.
35:06I eat this in one bite.
35:11What?
35:13This is a delicate charcoal scent.
35:17This melts in my mouth.
35:24I drink a glass of wine here.
35:30This is great.
35:44Excuse me.
35:47This is an asparagus and bamboo shoot appetizer.
35:50The green puree below is SNAP END.
35:54The purple cream is SMOKED SALMON.
35:58The green oil is DILL.
36:01Please eat it as if you were dipping it.
36:05Excuse me.
36:09This is the second dish.
36:14I eat bamboo shoot first.
36:17This is beautiful.
36:27The cream is thicker than I thought.
36:29Spring spreads in my mouth.
36:33Next, I eat asparagus.
36:36The vivid green is beautiful.
36:46I see.
36:48Asparagus is also fragrant.
36:51I can't stop eating it.
36:55I drank a glass of wine.
36:58I finished eating this.
37:00Next, I drink red wine.
37:06This is YAKISORI.
37:09This is the main dish.
37:12This is YAKISORI.
37:22Each dish is carefully grilled.
37:26I'm looking forward to it.
37:37Excuse me.
37:40This is YAKITORI.
37:42This is the first YAKITORI.
37:45This is SASAMI.
37:49This is UMEZUSA.
37:52Please eat this.
37:55This is HONMARU.
37:58This is beautiful.
38:00I feel the freshness of meat.
38:04I eat this as it is.
38:10This is moist and soft.
38:14This is SUIGOUAKADORI.
38:20I eat this with UMEJISO.
38:32The acidity of UMEJISO is good.
38:40This goes well with red wine.
38:45This is the right time to ask MIZUNO for an offer.
39:10Excuse me.
39:13This is DAISENDORI.
39:16This is chicken neck meat.
39:18This is YUZUKOSHO.
39:21Please add as much as you like.
39:24Each part has a different brand.
39:27I feel the shop's commitment.
39:30However, there is a lot of fat.
39:36This is elastic and juicy.
39:40This is delicious with fat.
39:43However, this is not strong.
39:49Next, I add YUZUKOSHO.
39:58I smell YUZUKOSHO.
40:03I feel the umami of DAISENDORI.
40:08What will come out next?
40:11I'm looking forward to it.
40:33Excuse me.
40:35This is HATSU from HYUGADORI in Miyazaki Prefecture, Kyushu.
40:39This is the heart of the chicken.
40:41This is KURUKOSHO.
40:43Please add as much as you like.
40:46This is HATSU.
40:48What kind of surprise will I feel this time?
40:57I thought HATSU was crispy.
41:01What is this softness?
41:03I don't feel the smell of HYUGADORI.
41:11Next, I add KURUKOSHO.
41:18This has a strong taste.
41:20I have never tasted this before.
41:32Next, I add KURUKOSHO.
41:43Excuse me.
41:45This is the last KUSHIMO in the course.
41:48This is TSUKUNEGUSHI.
41:50This is a homemade spice.
41:53This is a mixture of 16 spices.
41:56This is a curry-like spice.
42:01This is a spicy sauce.
42:05I eat this as it is.
42:12This is a soft texture.
42:15This is a mixture of sweet and spicy sauce.
42:23This is a homemade spice.
42:27I can't stop eating this.
42:31This is not spicy, but it goes well with curry.
42:40This has a good taste and atmosphere.
42:46This is the restaurant where I invite MIZUNO.
42:51Hurry up.
42:53This Friday.
42:56After work.
42:59Would you like to eat?
43:06I want you to eat.
43:15Thank you very much.
43:24This was the best.
43:28This is LINE.
43:31Thank you for inviting me to dinner.
43:33Please take me with you.
43:36I'm going on a date with MIZUNO.
43:41Again.
43:45I will invite other colleagues.
43:47How many people are OK?
43:51That's right.
43:53I can't invite two people at once.
44:04I don't care.
44:06At first it's like this.
44:08It's like making a delicious YAKITORI with love.
44:12Let's take our time.
44:16Is that so?
44:20This time, the three protagonists visited a restaurant.
44:25This is OMOYA, 5 minutes' walk from TOKYO IKEBUKURO STATION.
44:29This is a restaurant with a smell of the Showa era.
44:32You can enjoy a delicious YAKITORI with a particular owner.
44:38This is a restaurant with a smell of the Showa era.
44:41You can enjoy a delicious YAKITORI with a particular owner.
44:44This is a restaurant with a smell of the Showa era.
44:48This is a restaurant with a pure meaning.
44:51At a shopping street in TOKYO MUSASHI KOYAMA you can find a place that is loved by locals.
44:55This restaurant is famous for TACHIGUI and TAKE OUT.
44:59This is TORIYU.
45:01You can crush on shopping at TOKYO MUSASHI KOYAMA.
45:07This restaurant is 5 minutes walk from TOKYO ROPPONGI STATION.
45:11You can enjoy both wine and YAKITORI at this restaurant in French course meal style.
45:15I suggest a new way to enjoy yakitori.
45:22When I passed through the fields, there was a handful of happiness.
45:28Eating yakitori.
45:30There are things that can be satisfied with just that.
45:35What kind of handful will I be able to eat next?
45:40What remains in my mouth is a guide to tomorrow.
45:45The journey to find yakitori is far from over.