260702 Gu1un@1 P1 (Shin)

naselection

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Transcript

00:00:08Thank you for watching.

00:00:30Eat and eat until you've finished it all.

00:00:33Who will end up crying over the exorbitant amount of money they have to pay out of their own pocket?

00:00:36moreover

00:00:39We're going to pay 230,000 yen for this quiz.

00:00:41230,000

00:00:43Even the usual members are facing the risk of having to pay a large sum out of their own pocket.

00:00:47They also have Dolce Megni, which is currently the talk of Rome.

00:00:51Balanjuksi's Guernay 3-Hour Special

00:00:54Tart

00:00:55In Rome, Italy, the city of school lunches, it's this way.

00:01:02thank you

00:01:04Now, this is a special edition of Gochi!

00:01:06This is the one that's famous from the movie Roman Holiday.

00:01:08This is the Spanish Steps, a symbol of Rome.

00:01:12The place where Princess An was eating gelato

00:01:15Did you watch Roman Holiday on the plane when I came here?

00:01:18I was able to prepare in advance

00:01:19Italy hosted the Olympics this year.

00:01:21And they have achieved the number one ranking in the number of World Heritage sites.

00:01:24It is a very hot country right now.

00:01:26That's amazing!

00:01:27The gallery is amazing too, isn't it?

00:01:29That's amazing!

00:01:30This guy was the one who got the most photos taken.

00:01:33What's wrong with that person?

00:01:35Who is it?

00:01:35I don't know who it is.

00:01:36Someone you all know

00:01:38Really?

00:01:39I think so

00:01:40Is that so?

00:01:41We will introduce them to you later.

00:01:42I've actually done the "Gochi" challenge three times overseas.

00:01:45I've done it in South Korea, Hong Kong, and once in Italy.

00:01:48Wow, amazing!

00:01:49I've done it once.

00:01:50I did it.

00:01:50In Rome

00:01:51It was 27 years ago.

00:01:53Wow

00:01:54Shinpachi Nezu and Akira Nakamori are lip challengers.

00:01:58What an amazing group of people!

00:01:59It appeared in Blaziken, didn't it?

00:02:00Appeared in Basha

00:02:01So, this is a fitting treat for our first Italian feast in 27 years.

00:02:04These are our distinguished guests.

00:02:06thank you

00:02:07thank you

00:02:09Nakarisa and Ryuserio

00:02:10Both of them are making their first appearance on Gochi and it's in Rome!

00:02:14How about you, Naka-san?

00:02:15No, it's the first time I've seen it on TV.

00:02:18I can't believe I'm actually going to be able to participate.

00:02:21As long as you don't come in last, there's nothing but good things to come from it.

00:02:23real

00:02:23I agree

00:02:24That's right.

00:02:25I'm going to eat something delicious.

00:02:26How are you doing, Ryuuse?

00:02:28Italy really does have a lot of delicious food.

00:02:31I came here expecting to eat lots of delicious food.

00:02:32Ryuuse has a small face.

00:02:36Something like this

00:02:37It's really tiny

00:02:39You don't have to stand next to me.

00:02:40You don't have to stand next to me.

00:02:42I'm big

00:02:43Now, let's have Kasumi Mori and Gekidan Hitori perform.

00:02:46-su

00:02:47First of all, Hitori-san

00:02:48Thank you for your hard work at the Tokyo Olympics.

00:02:50thank you

00:02:51How many years ago was that?

00:02:52It was wonderful.

00:02:52Only Okamura-san says that.

00:02:54Is it just me?

00:02:55Such an amazing

00:02:56I participated in the Tokyo Olympics.

00:02:57It came out.

00:02:58It's the same as Lady Gana.

00:03:00That's certainly amazing.

00:03:00I might even get recognized in Italy.

00:03:02Maybe

00:03:03Isn't he an Olympic person?

00:03:04that's right

00:03:05So today,

00:03:05This soldier will guide you to the battle arena.

00:03:08Oh, really?

00:03:09Okay, then please.

00:03:10It would be nice if you could do it while you're at it.

00:03:11got it

00:03:12People I know

00:03:13Leaving the Spanish Steps

00:03:15To tonight's battle venue

00:03:17The setting is a super luxury hotel in Rome.

00:03:21And also to the members who remained in Japan

00:03:23A heated showdown with a large sum of money at stake

00:03:30In Italy, I brought back souvenirs for all of you and our viewers.

00:03:34I bought it, so I'm offering you all this as a souvenir from Italy.

00:03:39We would like you to try the quiz from here.

00:03:43The person with the fewest points has to pay for the souvenirs. Wow, scary.

00:03:47And the cost of those souvenirs will also be added to the race to determine who gets fired.

00:03:52Chiquiz, the refrigerator in my hotel room wouldn't open.

00:03:55Is that a quiz question?

00:03:57When you pull it, the refrigerator pops out with a clunk.

00:04:00That quiz is not available.

00:04:01That's not right.

00:04:03disappointing

00:04:03No refrigerator in Rome

00:04:04And the final question is, what do you think will happen when Gochi resumes in Rome?

00:04:08Wow

00:04:09I'd like everyone to watch the video carefully before answering.

00:04:12And the two members of Ninety-Nine paid a large sum of their own money for their trip to Rome.

00:04:15If you participate in the "Gochi" game and lose, you'll be added to the race where you pay out of pocket.

00:04:19Since participation in the quiz is calculated, the cost of souvenirs will be waived.

00:04:24So Okamura and Yabe were all making a fuss about various things.

00:04:27I would like you to go.

00:04:28I see

00:04:29Okay, let's go. Thank you for the meal. This is Rome, Italy.

00:04:32Please take a look.

00:04:33And here we are, the venue: the five-star Hotel Eden.

00:04:37Eden is here

00:04:38That top floor will be today's venue.

00:04:41I see

00:04:42Here we go!

00:04:43Please, please, please

00:04:45Wow, amazing!

00:04:45thank you

00:04:47Please, go ahead.

00:04:48Wow, that's amazing!

00:04:49Isn't it a movie?

00:04:50Hotel Eden, which opened in 1889.

00:04:54Audrey Hepburn and the master of Italian cinema

00:04:57Directors such as Edirico Fellini

00:04:59A five-star hotel beloved by renowned VIPs

00:05:03Even a standard room costs around 250,000 yen per night.

00:05:07A sister hotel is scheduled to open in front of Tokyo Station in 2028.

00:05:12The group headed to the battle arena on the top floor.

00:05:14We have arrived! This is the venue.

00:05:18It's the top floor, right? The top floor, the top floor

00:05:21This is the one-Michelin-starred restaurant, La Terratta.

00:05:25Latelatta

00:05:26Once you enter, you'll be greeted by a truly beautiful view.

00:05:28Please, go ahead.

00:05:29Please, go ahead.

00:05:30Wow, it's beautiful.

00:05:31Wow, so pretty!

00:05:32That's great!

00:05:33amazing

00:05:34Now, please enjoy the beautiful scenery.

00:05:36Wow, what a luxurious view!

00:05:39Absolutely stunning view

00:05:40amazing

00:05:41From here, you can see all of Rome.

00:05:42It's full Rome mode!

00:05:44amazing

00:05:45amazing

00:05:46Now, tonight's feast is a dish that has been known since the time of ancient Rome.

00:05:50With grace and ingenuity

00:05:51Creating exquisite dishes such as pizza and pasta.

00:05:53I have been

00:05:54It will be held in Rome, Italy.

00:05:57The techniques of long-term preservation and aging are what support this food culture.

00:06:01A tempting gourmet experience using the finest aged ham and cheese.

00:06:05It's a treasure trove.

00:06:06Stylish

00:06:09This restaurant in Rome has earned one Michelin star for eight consecutive years.

00:06:12Laterazza will be performing tonight.

00:06:15La Terrazza

00:06:16Authentic Mediterranean cuisine from Italy that you can only taste here.

00:06:20You can enjoy it.

00:06:22The chef is an executive who leads the Italian gastronomic world.

00:06:25Chef Salvatore Bianco

00:06:27For me, cooking is an art form that stimulates all five senses.

00:06:34For example, here is a beef and tomato concentrate.

00:06:38Beef from free-range cattle raised in the Tuscia region of central Italy.

00:06:42The lean meat is characterized by its rich sweetness.

00:06:45The powerful cooking method ensures that the meat is cooked quickly without losing any of its juices.

00:06:48looks delicious

00:06:50The mixture is made by combining it with a concentrated paste of fermented tomatoes.

00:06:54Shaped like

00:06:56This is similar to Japanese miso.

00:06:59The rich, matured flavor and umami are locked inside the tomato.

00:07:02They exist.

00:07:04To finish it off, add red shiso, which surprisingly pairs well with Italian cuisine.

00:07:07If you add

00:07:08What is this?

00:07:10The rich flavor of Italian beef, a source of pride for Italy, combined with tomatoes and red shiso leaves.

00:07:13Enjoy it with a refreshing taste.

00:07:14People whose chef ideas shine even more

00:07:16Experience food and entertainment that goes beyond just deliciousness.

00:07:23It will be a meal.

00:07:26thank you

00:07:27I'd like to announce the target price that you've been waiting for.

00:07:31please

00:07:33That seems to be correct.

00:07:34That's scary.

00:07:35Okay, please set the amount.

00:07:39It's 40,000 yen.

00:07:40It's still expensive, isn't it?

00:07:41That's quite expensive.

00:07:43There are 7 people today, so that will be around 280,000 yen.

00:07:47I don't want to go all the way to Italy just to pay nearly 300,000 yen.

00:07:51However, I think you might not know the going rate for restaurants in Rome.

00:07:54As a little hint, I'll tell you the price of the dishes.

00:07:57how

00:07:58thank you

00:07:59thank you

00:07:59please

00:08:01Ah

00:08:01That's like Mr. Okamura from Rome.

00:08:03That's true.

00:08:05She's a petite person.

00:08:07Why in front of Hatori-san?

00:08:08oh

00:08:09Stylish

00:08:12The king of cheeses, aged for 24 months.

00:08:15Parmigiano Reggiano

00:08:18Wrap the fresh pasta in a ball and boil briefly.

00:08:21Combine with white asparagus broth soup.

00:08:24A refined dish

00:08:27Is it okay to consider this a pasta dish?

00:08:29This is the pasta menu.

00:08:30Pasta dishes

00:08:32I've never seen pasta like that before.

00:08:33We also need to understand the taste of this.

00:08:35surely

00:08:36Well, this is my

00:08:38why

00:08:38We can better understand the taste by eating it ourselves.

00:08:40oh yeah

00:08:40For reference only.

00:08:42Isn't that right?

00:08:43I'll enjoy having this

00:08:45The colors are beautiful.

00:08:46It's beautiful.

00:08:47Okay, I'll have some now.

00:08:53This is delicious.

00:08:53It's all pasta around here.

00:08:55When you bite into it, cheese bursts out from the inside.

00:08:59It's a pasta dish with a strong cheese flavor, but not overpowering.

00:09:02I see

00:09:03Alright everyone

00:09:04How much do you think it would cost?

00:09:06How about you, Morimoto-san?

00:09:07There are 8 in the pack, right?

00:09:088 pieces

00:09:08It's probably something like 400 yen per piece, so 3200 yen in total.

00:09:143500 yen or so

00:09:15But it's a hotel on the top floor of a five-star hotel.

00:09:18So, shall we do more then?

00:09:20Don't do it.

00:09:20How about you, Hitori-san?

00:09:21I bought beer yesterday.

00:09:23yes

00:09:23That costs 1200 yen per bottle.

00:09:25So, I think it's safe to assume that Japan's is also four times that amount.

00:09:28In Japan, I imagine that pasta would cost around 4000 yen.

00:09:32So that means

00:09:3216,000 yen

00:09:33It's a 5-star product.

00:09:35It's terrible.

00:09:36Today is tough.

00:09:37This is helpful.

00:09:38Here is the price

00:09:39It's 8500 yen.

00:09:40Wow

00:09:421500 yen

00:09:43So, they cost about 1000 yen each?

00:09:45That's true.

00:09:46That's right.

00:09:46That's true.

00:09:47I also had this made for me.

00:09:49Payment will also be necessary.

00:09:51picture

00:09:52I'll include this in the final amount I have to pay out of pocket today.

00:09:56Why?

00:09:57I sincerely hope you will do your best and proceed with caution.

00:09:59That's bad.

00:10:00Now, let's move on to the first order.

00:10:02Let's start with Mr. Morimoto.

00:10:04It's like the atmosphere of the Gochi show I participated in before.

00:10:07That's completely different.

00:10:08That's not right.

00:10:09I just can't help but be neat and tidy.

00:10:11yes

00:10:11I was thinking of doing Masuda's thing.

00:10:12Something like "color"

00:10:15I don't think it's the right atmosphere for that.

00:10:17It seems they're aiming for it.

00:10:18Masuda's seat

00:10:19yes

00:10:20Masuda's seat

00:10:20The atmosphere feels a little different, doesn't it?

00:10:21That's not right.

00:10:22I'll go as usual.

00:10:23Really, really

00:10:24Beef and spring vegetable dinner

00:10:28Okay, now Mr. Yabe, please go ahead.

00:10:29Chicken cooked at a low temperature

00:10:32Pine nut and pine needle sauce with mushrooms

00:10:35Yeah

00:10:35Let's go, Naka-san.

00:10:37Artichoke with fragrant liqueur and Mediterranean herb sauce.

00:10:42Asparagus

00:10:43Why this

00:10:44I think it looks really expensive.

00:10:47I chose it simply because I wanted to eat it.

00:10:50yes

00:10:50So, Ryusei-san

00:10:51Beef and tomato concentrate

00:10:54Yeah

00:10:54Garnished with shiso leaves

00:10:55Why this

00:10:56Adding shiso leaves gives it a somewhat Japanese feel.

00:10:59Something like

00:11:00I'd like to try it.

00:11:02Roman style with shiso leaves

00:11:03So, Hitori-san

00:11:04Sautéed pigeon with red turnip sauce

00:11:08Served with agretti

00:11:09Liver and blackberry waffles

00:11:12Thank you.

00:11:12Why did you go there?

00:11:14I've never eaten pigeon meat before.

00:11:16Since I have the opportunity, I'd like to try it out.

00:11:19Also, I have a rather pigeon chest when I take my clothes off.

00:11:23Is that so?

00:11:24I think we were born with good compatibility.

00:11:28Yes, then, Mr. Mori

00:11:29Wild sea bass with seafood sauce

00:11:32Garlic cream

00:11:33Why?

00:11:34I still have the impression that the fish is delicious.

00:11:37I want to try it.

00:11:38I chose this one.

00:11:39So, Okamura-san

00:11:40Slow-cooked fish of the day with shellfish and seafood sauce and seaweed

00:11:45Why is this paste different from today's fish and yesterday's fish?

00:11:50I suppose so.

00:11:53Yes, here comes the food, Mr. Morimoto, beef and spring vegetables.

00:11:58Nyarola is coming. Wow, a square. What is this? Central Italy.

00:12:06The lean meat of beef raised on pastures in the Usha region has a rich sweetness.

00:12:10This tenderloin is served with butter and herbs by the chef.

00:12:15Cooked to perfection, resulting in a medium-rare finish.

00:12:19After

00:12:21A rich and thick sauce made by simmering beef tendons and aromatic vegetables.

00:12:25Match the

00:12:27Viñalola enhances the flavor of the meat.

00:12:31Plenty of spring vegetables such as white asparagus

00:12:33A Roman dish cooked in butter and chicken broth.

00:12:37Home cooking

00:12:39A fillet steak that lets you fully savor the rich flavor of the meat.

00:12:42The gentle sweetness of spring vegetables contrasts with two distinct Roman flavors.

00:12:46Enjoy!

00:12:49Ah

00:12:50soft

00:12:52This is soft

00:12:53Happy

00:12:54That's pretty rare.

00:12:55Yeah, that's rare.

00:12:56Wow, amazing!

00:12:58Okay, let's eat.

00:12:59please

00:13:00delicious

00:13:01No, that's not good.

00:13:03You haven't eaten it yet.

00:13:04No, Matsuda-kun did this before.

00:13:05I was thinking of putting it on, but

00:13:07That

00:13:08It springs up straight

00:13:09This is as far as I can go.

00:13:11I'll enjoy having this

00:13:12It's totally fine.

00:13:18You can tell it's soft.

00:13:19Oh, so soft and delicious!

00:13:21The meat isn't too fatty.

00:13:24Yeah

00:13:24Since it's tenderloin, it's naturally soft.

00:13:26They even use sauce and beef tendons, so it has a great sense of unity.

00:13:30be

00:13:30Ah, I see.

00:13:31How many grams?

00:13:33It's 180 grams.

00:13:34Is that so? Is that really true?

00:13:36From thick

00:13:36It probably costs around 30,000 yen.

00:13:38No, this

00:13:39It looks hard, doesn't it?

00:13:40surely

00:13:41Right now, I just want to eat something delicious.

00:13:43I agree

00:13:43I don't think about the amount of money.

00:13:45It looks like it's going to be way over budget.

00:13:46I'm going to Viñalola.

00:13:47Shall we go to Viñalola?

00:13:48I don't think I can really taste it.

00:13:50I'll enjoy having this

00:13:55I want to eat something delicious.

00:13:56I want to eat it and enjoy it, but I can't taste anything at all.

00:13:59But it's delicious and gentle.

00:14:01I really like the contrast between the high-quality meat and the comforting flavor.

00:14:04I see.

00:14:05Now, let's get to Mr. Morimoto's predictions.

00:14:07Beef and spring vegetable viñalola

00:14:09How much is it?

00:14:10I don't think I'll make 10,000 yen.

00:14:14Uh

00:14:15Less than 10,000 yen

00:14:16not go?

00:14:17The pasta from earlier was 8000

00:14:188000 yen for pasta?

00:14:20Oh, right, the pasta is 8000 yen.

00:14:21That's right.

00:14:21So, 10,000...

00:14:243…

00:14:25I don't know anymore.

00:14:27Hold on a second.

00:14:2913,000 yen

00:14:3013,000 yen

00:14:32Beef and spring vegetable viñalola

00:14:34What is the correct answer?

00:14:35And tonight

00:14:37Strolling through the streets of Rome

00:14:39A dessert-eating tour is also available.

00:14:41What is this, a rotating pyramid?

00:14:43picture?

00:14:47Beef and spring vegetable viñalola

00:14:49Morimoto predicts 13,000 yen.

00:14:51The correct answer is 10,000 yen to quell the drastic change.

00:14:53You're being too scared and overestimating the value.

00:14:57Tonight's "Gourmet" takes us to Rome, Italy, a city renowned for its cuisine.

00:15:00I'm sending this from here, but I'd like to share with you all the best overseas trips you've taken so far.

00:15:04I'd like to hear about your memories.

00:15:06First up is Mr. Morimoto.

00:15:08Thank you for bringing the photos.

00:15:09Here

00:15:10amazing

00:15:10Where is this?

00:15:12I went to Iglas Falls in Brazil.

00:15:15That was last summer.

00:15:17This is an absolutely fantastic place!

00:15:18The scale was truly amazing.

00:15:20surely

00:15:21I took this from a helicopter.

00:15:25When viewed from above, the water splashes and such are really amazing.

00:15:28Is that a splash of water?

00:15:29Huh? For work?

00:15:30This is private.

00:15:31amazing

00:15:32So, you chartered this helicopter?

00:15:34We chartered it.

00:15:35There's a helicopter for tourists that comes back in about 10 minutes.

00:15:39That

00:15:39There was a ride that took us up to see the top, so we took that.

00:15:42I have another one.

00:15:42How about this one?

00:15:43This is Paso Dorontra, a town near the border in Bolivia.

00:15:48I went there.

00:15:49In this city, I had one experience that made me think, "Wow, this is Brazil!"

00:15:53I did one.

00:15:54It takes about 5 to 6 hours to get here by car from the airport, one way.

00:15:58in

00:15:58And of course it was a taxi.

00:16:00When I went to the city and came back to the airport, the taxi driver

00:16:04I thought I would pay money to them

00:16:05I asked how much money it was outside and then I gave it to them.

00:16:08Then

00:16:08I was told to get in the car once.

00:16:11Huh? Why? Why?

00:16:13The white car over there and the car in front of it

00:16:16And they say that black car over there belongs to a gang.

00:16:20You've just paid the money, so you're under their watchful eye.

00:16:23Please get into a safe car or go back to the hotel.

00:16:26That's when I first realized it was a dangerous place, but nothing happened.

00:16:31That's good, it came in safely. Now, the next dish is...

00:16:35Hitori-san's dish: Sautéed pigeon with red turnip sauce

00:16:38Liver and blackberry with gretti

00:16:40Thank you for the ffle! What is this, it's so stylish! My stomach! What is this!

00:16:48This is a Hitori-san order. Rome has long been known for its high-quality ingredients.

00:16:53Pigeon meat, which has been highly valued, is prepared using different methods for each part.

00:16:57The cooked chicken breast is stuffed with herbs and coated in butter.

00:17:02The belly fillet is a rare cut.

00:17:07The thigh meat, which is so tender it melts in your mouth and has a strong umami flavor, is intentionally prepared in this way.

00:17:12Simply roast

00:17:14These are simmered in a sweet broth made from red turnips and pigeon stock.

00:17:18When paired with a flavorful sauce, it showcases the chef's experience and skill.

00:17:22Using a special technique, the delicious flavor of pigeon is brought to the absolute limit in this rich pigeon dish.

00:17:27Also, try the waffles filled with bars.

00:17:30Wow, this looks expensive, it really does look expensive, and it has such a strong artistic quality.

00:17:35I'd really like you to do this, so please go ahead. Now, here are the Gochi members.

00:17:39The question was posed to Gekidan Hitori, who ate a pigeon for the first time and said one word:

00:17:43I said I wanted to see the whole thing. What did I say? Come on, what did I say?

00:17:48Please consider this and write it down on this clip. This is difficult.

00:17:53The person with the fewest Iz points

00:17:55Paying Miyadai is scary, if you mess around with this, it's over.

00:17:59So that's what it means, that's right, this is a heavy flip chart, Omiya

00:18:04Directly connected to the stand

00:18:04It's true that you don't have to say anything funny or anything like that, well, that's how it always is.

00:18:07I didn't say it, but uh, I'll go with no hints. Do you have any hints? Do you want hints? Yes

00:18:13I think everyone has eaten it before, so I'll give you an example using a food that you've all eaten.

00:18:18What is it? It's a pigeon! Now, let's all flip open at once!

00:18:23I don't know.

00:18:24Krasna-san, Gyutan Seiya-san, Maguro Oshiraishi-san too

00:18:29Is it okay for Magurosano-san and Mochimasu to be fish?

00:18:34Okay, I wonder if anyone got it right? Wow, my first ever pigeon visit!

00:18:40Come on, tuna! That certainly looks expensive.

00:18:44Wow, it all happened so quickly, I'm a little shocked.

00:18:50Oh, it looks like a sausage, or rather, I'm surprised pigeons are this delicious!

00:18:56So soft and bouncy, wow, pigeons are so delicious!

00:19:00I think you should eat more.

00:19:02Well, you see a lot of them during wartime, right?

00:19:05They're completely different from the ones you eat, and they're incredibly delicious!

00:19:09It's Lun!

00:19:10Seriously, stop shaking it so much.

00:19:13Isn't this amazing? What is this? It's a lever!

00:19:15This is the stomach area, it's the stomach area, it's the stomach area

00:19:20Wow, that's delicious! Why do you eat it like ham?

00:19:26You should definitely try the waffles too.

00:19:30Wow, this lever is a pigeon lever.

00:19:33That's liver, isn't it? You can't eat it in one bite, can you?

00:19:36He did it by mouth

00:19:38This is also an easy-to-eat chocolate pie, similar to a chocolate pie.

00:19:40Looks like this

00:19:41It's not a swirl, it's not a swirl, I shouldn't have said that.

00:19:45You don't need to copy it, but it looks like it's full of connections, right?

00:19:49It's really easy to eat.

00:19:50Seriously, if pigeons are this easy to eat, I'll definitely eat them again in the future.

00:19:54Probably only a top-class chef could make it this delicious.

00:19:59I guess it's not possible.

00:20:00It's probably soft and difficult to handle.

00:20:02Pigeon dishes

00:20:04Chicken wings

00:20:05Don't eat it like chicken wings.

00:20:06It's Zakaya.

00:20:07Wait a minute, this looks like chicken wings.

00:20:11This isn't Nagoya.

00:20:13Even an old woman has come.

00:20:14So the correct answer is sausage.

00:20:18This was difficult, question 1.

00:20:20Isn't there a pattern like that for fish sausage?

00:20:23No, no.

00:20:23Too big

00:20:24So, that means there were no correct answers to question 1.

00:20:29Do you understand?

00:20:29Okay, let's get to Hitori-san's predictions.

00:20:32Sautéed pigeon meat with red beet agrette sauce

00:20:34How much would it cost with the side dish?

00:20:3622,000 yen

00:20:3722,000 yen

00:20:38Is it expensive? Is it too expensive? Is it too expensive?

00:20:43Hitori-san, who predicted a high price for the pigeon, got it right at 17,000 yen.

00:20:47Overpriced

00:20:49Even so, the price of a single dish at a high-end restaurant is incredible.

00:20:53Now, let's talk about memories from overseas.

00:20:55Do you travel abroad often, Hitori-san?

00:20:57As for overseas, well, my father was a pilot.

00:21:01Yes, you used to live in Alaska or somewhere like that.

00:21:04Yes, I used to live in Alaska.

00:21:04Wow, what an amazing view!

00:21:07The back is really good.

00:21:09This is actually an empty lot in the neighborhood.

00:21:11Oh, so it's like this.

00:21:12I naturally like winter in Alaska.

00:21:15In the summer, I go fishing.

00:21:16You can now catch salmon with children.

00:21:18Such a huge one

00:21:20Back then, Japanese food culture didn't really exist yet.

00:21:23When we go fishing, everyone cleans the fish and throws away the salmon roe.

00:21:27ah

00:21:28They didn't have a culture of eating salmon roe.

00:21:30Why did my parents give me a Tupperware container and then I went to get the salmon roe?

00:21:34I'm going

00:21:36But from their perspective, they're already internal organs.

00:21:38I see

00:21:39So that Japanese boy is collecting internal organs.

00:21:42It became quite a hot topic.

00:21:44I became famous in Alaska.

00:21:45I agree

00:21:46It's a matter of culture.

00:21:47Here comes the food!

00:21:49This is Naka-san.

00:21:50Koushi and artichoke Mediterranean herb sauce

00:21:53This is green asparagus Joe.

00:21:55Looks delicious

00:21:56The source man has arrived.

00:21:58Wow

00:21:58It's sideways.

00:21:59It's over there.

00:21:59Is that the place?

00:22:00Stylish

00:22:01Why during that time?

00:22:03Put it in the groove

00:22:04A rich sweetness carefully selected from the Pusha region of central Italy

00:22:07A calf with distinctive features

00:22:09180 grams used

00:22:11I don't want to miss out on the best juices from this calf.

00:22:14Bake it until it's crispy.

00:22:18The combination is veal broth with mustard.

00:22:21A tangy sauce with added herbs

00:22:24The side dish is Italian green asparagus.

00:22:27vinegar

00:22:27Characterized by its intense sweetness and juiciness.

00:22:32The delicious flavor of the rice and the sweetness of the asparagus combine in your mouth.

00:22:35Harmony

00:22:35A truly exquisite dish

00:22:39I'll enjoy having this

00:22:40Wow, this is

00:22:41It smells nice!

00:22:43amazing

00:22:43But somehow it's quite solid

00:22:46A solid feeling

00:22:48Wow, that's true!

00:22:49I'll enjoy having this

00:22:56Hmm

00:22:57Soft, but

00:22:58It feels like a proper strength training session.

00:23:01Strength training

00:23:02Yeah

00:23:03It seems to be very rich in protein.

00:23:05I thought the meat had a pretty firm texture.

00:23:09It feels like this meat has a lot of fiber in it.

00:23:13This asparagus looks delicious too.

00:23:14Green asparagus

00:23:19Hmm

00:23:20It's definitely something that's soaked up the Roman rain.

00:23:25Huh? You can tell that?

00:23:28fresh?

00:23:28That's right.

00:23:29I had imagined it to be much thicker.

00:23:31In other countries, asparagus is usually quite thick, isn't it?

00:23:33yes

00:23:33It's a fairly crisp type of Japanese asparagus.

00:23:36Thin

00:23:37It's delicious.

00:23:37yes

00:23:38Nagasan, I predict calves and artichoke Mediterranean herbs.

00:23:41How much is the green asparagus with sauce?

00:23:44I'd guess it'll be around 12,500 yen this week.

00:23:52Naka-san predicted 12,500 yen, but was he right? And what happens next?

00:23:59Trying my hand at traditional Italian mosaic art! After major revisions

00:24:04Ru!

00:24:06This week, Mr. Naka predicted 12,500 yen, but the correct answer was 10,300 yen.

00:24:11Quite a margin of error, today's predictions are difficult! Now Italy is the world

00:24:18It has the most registered World Heritage sites, but Mr. Naka, please visit this World Heritage site.

00:24:23They brought a photo taken at the time.

00:24:58Why don't you show me a picture of the thing you're going to see?

00:25:31That's right, do you travel abroad often? Yes, I go quite a lot.

00:25:36I go to see live shows about once a month.

00:25:39Do you mean, do you go to see live performances in other countries?

00:25:43Whose live performance are you going to?

00:25:44Lady Gaga and photos from when she was Lady Gaga

00:25:47Is it true?

00:25:48Lady Gaga is so cool!

00:25:51That was when I went to Singapore to see Lady Gaga's concert.

00:25:54Do you choose your outfits based on what Lady Gaga wears?

00:25:56Yes, we bring them from Japan and we also perform them like this at our live shows in Japan.

00:26:02hey

00:26:02I recently performed in all six shows in Tokyo and Osaka.

00:26:09I was in the front row on the very last day.

00:26:13My seat was at a level where I could hear Lady Gaga's live singing.

00:26:16So I was so happy that I burst into tears, and you told me not to cry.

00:26:20He said "I love you," and I cried the whole time.

00:26:25If someone says "I love you," you'll probably cry even more.

00:26:27I will cry.

00:26:28amazing

00:26:29That's great, isn't it?

00:26:30Now, this time, when we talk about Italian cuisine, we have the traditional mosaic

00:26:34I'd like everyone to try playing Quart.

00:26:37In Italy, it is believed that the Mo

00:26:41Zaikart

00:26:42The ground is covered with small stones called fessera.

00:26:45Drawing various patterns

00:26:48Even today, it can be found in various places such as the floors of hotels and shopping malls.

00:26:52Used in decorative purposes

00:26:54It beautifully adorns the streets of Italy.

00:26:58Today we'll be learning from mosaic artist Alexander.

00:27:01I am a teacher.

00:27:02thank you

00:27:04Now, please bring the artwork that the teacher created.

00:27:07Wow, how long does it take to make that?

00:27:11It will take one to one and a half months.

00:27:14Is this about using the natural color of the stone, or is it the color of the stone itself?

00:27:19Are you going to apply it?

00:27:19A key characteristic of mosaic art is that it is created using the natural colors of the stones.

00:27:23That's right.

00:27:24So it's natural.

00:27:25Finding the right color is quite difficult, isn't it?

00:27:27Now, I have a mosaic kit ready for you all.

00:27:30After it was finished, I asked Professor Alexander which one was the best.

00:27:33I'd also like to ask if there's a S.

00:27:35Please create an original mosaic while thinking about it.

00:27:38Add

00:27:39That's a bit difficult.

00:27:41The instructions are simple

00:27:42Simply place stones of your favorite colors to create patterns.

00:27:47What do you think of this, Ryusei?

00:27:48I love it

00:27:49These kinds of small things

00:27:49I like small details.

00:27:53Batatencho Neigoldy

00:27:56I did something wrong.

00:27:58I'm being scolded.

00:27:59What's wrong, teacher?

00:28:00Don't make a scary face, have fun

00:28:02I'm having trouble figuring out how to shape it.

00:28:08I want everyone to be careful.

00:28:10When placing the stones, leave about 1 cm of space around the outside of the plate to create a pattern.

00:28:14Create it in a way that allows you to place another plate with cement on top at the end.

00:28:19They lay it down and then stick the stone on, so the pattern ends up being reversed.

00:28:23Please make it with the attachment.

00:28:25Daka, are you good at this kind of thing? I haven't done anything like this since middle school.

00:28:31I did get a 5 out of 5 in art class, but that's just a 5 in the countryside.

00:28:38That's not true, it's the same all over the country.

00:28:42Yes, it's done, please go ahead.

00:28:45Once the stones are arranged, they are glued to the cement and the project is complete.

00:28:49oh

00:28:50Oh, that's wrong.

00:28:53The opposite

00:28:54The opposite

00:28:55The opposite

00:28:58Oh my god, I just told you this, this won't do.

00:29:04sorry

00:29:05You'll get in trouble for that, the teacher said.

00:29:08That's also no good.

00:29:09We have to take all of this away

00:29:11That's also no good.

00:29:12They're taking more and more.

00:29:13They keep taking it away

00:29:15It's not working at all.

00:29:16The teacher strongly insisted that we leave a 1cm gap, didn't he?

00:29:19It's not working.

00:29:20It's been heavily revised.

00:29:23Now, let's take a look at everyone's work.

00:29:25So, can we start with Morimoto-san?

00:29:26Yes, please go ahead from here.

00:29:27The title of the work is

00:29:29This is the Mouth of Truth.

00:29:32I did it

00:29:33Ah, good

00:29:35I see

00:29:36It looks like something straight out of Minecraft.

00:29:39I see.

00:29:40So-so

00:29:41Okay, Mr. Yabe, please.

00:29:42The title is

00:29:43I

00:29:45Here

00:29:46Oh

00:29:47This one

00:29:47I made a silly mistake.

00:29:50I got fired.

00:29:51Oh, I'm fired.

00:29:51I thought I'd create some katakana characters.

00:29:54I got the angle of the "ku" wrong.

00:29:57It's difficult, isn't it, when you do that?

00:29:59This was frustrating.

00:30:01So, Naka-san

00:30:02yes

00:30:02Like the cobblestones in someone's garden

00:30:08No, that's not right.

00:30:09Is this someone else's yard?

00:30:10It looks like someone's garden has some kind of stone paving they made themselves.

00:30:17It seems plausible, though.

00:30:18likely

00:30:19I wanted to make it a bit more colorful.

00:30:22I just gave up and went for half and half.

00:30:24That's true.

00:30:24I was watching.

00:30:26Okay, Ryusei-san

00:30:27yes

00:30:28Conversely, I'd like you to guess what it is.

00:30:30Ou

00:30:31Ciao

00:30:32Ciao

00:30:32What is it?

00:30:33Look carefully.

00:30:35Kokki

00:30:35That's right.

00:30:38From there, the Italian Cocchi showed it

00:30:42I see

00:30:42I wanted to express the way Italian kokki (a type of swaying oak) is depicted.

00:30:46But

00:30:47I gradually started to get a little confused.

00:30:50That's difficult.

00:30:51Now, Hitori-san

00:30:52I am here

00:30:55It's an umbrella.

00:30:56This is good

00:30:59The only thing that didn't quite match was the color here.

00:31:04It's a little frustrating, though.

00:31:06Now, Mori-san

00:31:07The title is "Let's listen carefully to what others have to say."

00:31:12What do you mean?

00:31:13Actually, I'm going to surround the whole thing with this white stuff.

00:31:16I thought it would be cute to make it a little heart-shaped.

00:31:19So, once you've finished making it, you can tell the teacher

00:31:22I told you to leave a 1cm gap here.

00:31:24They told me to take everything.

00:31:26I wanted to take this spot too.

00:31:28It's fine here, you don't need to take it.

00:31:30The teacher was really angry.

00:31:32Go back to Japan

00:31:34He's not that kind of person, is he, teacher?

00:31:36You haven't heard anything.

00:31:37I used to say it in a much gentler way.

00:31:39Now, Okamura-san

00:31:40This is what Mori-san probably really wanted to do series

00:31:44It's a heart.

00:31:46This is what I wanted to do.

00:31:47I was listening to the teacher, so it wasn't taken away.

00:31:50I think it's huge.

00:31:51That's nice.

00:31:52I was told to come back to Italy again.

00:31:54No loyalty

00:31:54Well, everyone, I think you all did a great job and put in a lot of effort.

00:31:58The teacher thinks that the most stylish is

00:32:00Who was it?

00:32:02The best of these was

00:32:04Audit?

00:32:06thank you

00:32:07Platzen

00:32:08The design was simple yet imaginative and easy to understand.

00:32:12Yo

00:32:12As expected

00:32:13happy

00:32:13Now, Professor, what was something that you found a little disappointing?

00:32:17Now, let's ask the Gochi members a question.

00:32:20I was disappointed that the teacher wasn't suited to mosaic work.

00:32:24Who is it?

00:32:26It's a multiple-choice question with 6 options. It's difficult, isn't it, teacher? That's why the part where you stick them is also difficult.

00:32:31Since they've been watching for so long, the quiz might not just be about the deck of the artwork.

00:32:36The person with the fewest points will have to pay the shrine fee.

00:32:40Hold on a second, now let's all flip open at once.

00:32:43N, yes, yes

00:32:45Placen-san Naka-san Morimoto-san Okamura-san Naka-san Yabe-san Ma

00:32:50Yabe-san, well, this is really hard to say, but he's the most sloppy

00:32:54I think they were making it, and everyone was doing a pretty good job, so

00:32:57I worked really hard on it, but it seems like it took the least amount of time.

00:33:00Placenta and Nakano had different colors inside their hearts, so

00:33:04I wonder if it looked like my heart had been broken, Shirai

00:33:09I liked Mr. Okamura, he seemed to be having fun doing it.

00:33:13Among those that were said

00:33:15I just thought that the events and everything else might be related to Okamura-san, so I wrote this, sorry.

00:33:22Well, unfortunately, it seems that the teacher wasn't suited for it, which is a bit of a shame.

00:33:27Which one is it?

00:33:33Oh, teacher, why didn't you follow the rules properly? You're truly a god.

00:33:39It's the quality of the work, isn't it? I remade it three times and gave it all the necessary feedback.

00:33:43Fees are meant to be more fun to make.

00:33:46I was so embarrassed because they were watching me closely and I had to redo it three times.

00:33:49So you were doing that? This is the result of facing the work head-on.

00:33:54Not dead

00:33:55No, that's no good at all. You're the one telling me to go back to Japan. Thank you, teacher.

00:34:01thank you

00:34:02Thank you very much. So, Shirai-san, that's correct. Thank you.

00:34:07It was Okamura who called forth the truth, wasn't it? I guess at first I wanted it or something.

00:34:11I tried it, but it seemed pretty ordinary, so I redid it in various ways.

00:34:14It seems like he saw all of it and told me to enjoy it more, and then he saw all of it

00:34:19I was so embarrassed to be seen.

00:34:21Okay, here comes the food, Mr. Mori, wild sea bass and seafood sauce.

00:34:25Suhanikiniku cream sounds delicious, it looks so ancient

00:34:30Suzuki, which has been popular with Italians since Roman times,

00:34:34We use firm, natural fish, and the skin is crispy.

00:34:39The meat is grilled until crispy and rare, which adds a nice accent to the flavor.

00:34:44A fragrant garlic paste with just the right amount of spiciness.

00:34:47thing

00:34:49The crispy skin and tender flesh create a delightful texture.

00:34:53A dish that lets you enjoy the flavors.

00:34:55Stewed sea bass bones with European forget-me-not from the Mediterranean Sea

00:34:59Served with a creamy sauce containing mussels and other ingredients.

00:35:03I'll enjoy having this

00:35:05This looks delicious

00:35:07It looks soft, doesn't it?

00:35:15Hmm

00:35:17Delicious!

00:35:19Delicious!

00:35:20The way they toast it makes it nice and crispy.

00:35:23Crispy?

00:35:24But it seems like only one side was cooked, and the other side of the noodles was a bit undercooked.

00:35:28It has a fresh look, and this one piece has this gradient and red

00:35:33The shellfish has a rather crunchy texture.

00:35:36Wow, the whole thing is really fun, I see.

00:35:38Yeah

00:35:39Do you feel the garlic in your teeth?

00:35:41It looks more like leaves than garlic?

00:35:43It's like olive oil, I see, I see.

00:35:45It doesn't have that strong, pungent garlic taste, but it's delicious.

00:35:50Now, here are some memorable photos from overseas. Next up is Ms. Mori.

00:35:53fault

00:35:53Oh, how lovely

00:35:54this is?

00:35:55This is Venice.

00:35:56Venice, huh?

00:35:58On my graduation trip from university, I went to Venice, Florence and Ro

00:36:02-ma

00:36:02Stylish

00:36:04It spun around.

00:36:05yes

00:36:06This is the world's oldest café, located in Venice.

00:36:09World's oldest?

00:36:10Yes, it seems to be the oldest cafe.

00:36:14This was before the cunning Mori Kasumi was fully formed.

00:36:18Yeah, I like this one better.

00:36:21I'm sure things are better now.

00:36:23This one's simpler and better, isn't it?

00:36:24In simple

00:36:25It's really great because I'm not trying to aim for anything like I am now.

00:36:27I'm not aiming for that right now.

00:36:28It's natural.

00:36:29It's natural.

00:36:30The next photo is

00:36:32a

00:36:33It looks like they're starting to target something.

00:36:35The angle suddenly

00:36:36I agree

00:36:37I wasn't even looking at the camera, so that's the truth.

00:36:39I'm sure I'm telling them I'm taking pictures, but they don't look at the camera.

00:36:41This was last year.

00:36:43on second thoughts

00:36:43Oh, I see.

00:36:44Ah, here it comes

00:36:46This is in Phuket, Thailand.

00:36:47Phuket

00:36:48I'm doing this.

00:36:48This is right before receiving a massage.

00:36:51Immediately before the massage

00:36:53This expression

00:36:54So, is this supposed to stimulate lymphatic drainage?

00:36:56this is

00:36:56No, that's incorrect.

00:36:58It accumulates here.

00:36:59Okay, so here's the prediction, Mr. Mori

00:37:00Wild sea bass with seafood sauce

00:37:02How much is the garlic cream?

00:37:04Hmm, that's difficult.

00:37:0812,000 yen

00:37:0912,000 yen

00:37:10Mr. Mori predicts that wild sea bass will fetch 12,000 yen.

00:37:13What is the correct answer?

00:37:16And after this

00:37:17Ryusei-san

00:37:18That world-famous start encounter

00:37:20Is it okay to take a picture of someone like this?

00:37:21Will they take the picture right away?

00:37:23Gross

00:37:23Tonight, a gourmet meal awaits in Rome, Italy for the first time in 27 years.

00:37:30No Gochi

00:37:32Mr. Mori predicts that wild sea bass will fetch 12,000 yen.

00:37:35The correct answer was 11,500 yen, a very close call!

00:37:39This sense of money is terrifying.

00:37:42Here comes the food, Ryusei-san

00:37:43Beef and tomato concentrate

00:37:45Garnished with shiso leaves

00:37:47Wow, so stylish!

00:37:50Wow, that's amazing!

00:37:51It's art.

00:37:52Source Man

00:37:53I'm finally going to call you.

00:37:54cute

00:37:55Beef raised in the Tuscia region of central Italy has a rich sweetness.

00:37:59Features

00:38:01Sear it quickly over high heat to lock in the juices.

00:38:05ru

00:38:06The combination is concentrated fermented tomatoes

00:38:09The chef, who created a paste, drew inspiration from Japanese miso.

00:38:13Special sauce

00:38:15To finish it off, add red shiso, which surprisingly pairs well with Italian cuisine.

00:38:19If you add

00:38:20The rich flavor of Italian beef, a source of pride for Italy, combined with tomatoes and red shiso leaves.

00:38:24A refreshing dish that showcases the chef's brilliant ideas.

00:38:28dish

00:38:30It's so stylish and looks so soft.

00:38:33It's going to cut off now.

00:38:35But I pulled it and it broke.

00:38:44Looks delicious

00:38:45Looks delicious

00:38:46Shiso

00:38:46Yeah

00:38:47It's shiso (perilla).

00:38:49delicious

00:38:49It really does go well with meat, doesn't it?

00:38:51I wonder if it has a slightly Japanese feel to it?

00:38:53I agree

00:38:54Like finishing it off with shiso leaves.

00:38:57How many grams is this?

00:38:58That's 210 grams.

00:39:00oh

00:39:01fine

00:39:02huge

00:39:02200 is delicious

00:39:14This is my first time in Milan, Italy, since I'm here on this trip.

00:39:17Sometimes on the runway at Dolce & Gabbana shows

00:39:20This was a picture taken when I was allowed to walk as I. How did I do this?

00:39:24Can you walk? I want to walk, but I'm also in that situation, well, my height.

00:39:29My height is no good, I'm too slender, no good, this is just the right size

00:39:34Were you walking there?

00:39:34Naomi Campbell

00:39:35That's true.

00:39:37He's not a famous rapper.

00:39:40Do people like this usually readily agree to have their picture taken when you ask if it's okay?

00:39:43Oh, Sure

00:39:44Oh, really?

00:39:45Also, she herself has been making videos of herself waiting on the runway.

00:39:49It felt like I was constantly taking pictures of things like that.

00:39:52So you've also appeared in Paris Fashion Week?

00:39:55At an audition?

00:39:55Yes, at the audition

00:39:56Oh, really?

00:39:57Even at the Paris Fashion Week auditions, lots of people come, no, lots of people come.

00:40:00I think so, but auditions for plays and things like that take some time to get to know the other person

00:40:06I think there will be dialogue exchanges and things like that, but

00:40:09It's not that bad, so I'll just walk quickly and walk and say yes.

00:40:14So, is it a yes or a no? Are you going to tell me right there and then? Yes.

00:40:17So, is it goodbye already? Eh, Ryusei-san, it's not like I'm auditioning

00:40:21Is it okay for me to go to Shon? I'll probably be told goodbye, right?

00:40:25Assuming it's a goodbye.

00:40:26Assuming goodbye

00:40:27Well, this might sound like I'm being a bit critical.

00:40:29I guess I'll just be making a fuss.

00:40:30Ryusei, when you go abroad, Japanese food tastes even better, right?

00:40:34Japanese food tastes especially good when you eat it.

00:40:36What kind of things are they taking?

00:40:37I think it's an oatmeal, like miso soup base or something.

00:40:41Did you bring anything from Japan this time?

00:40:44I only brought protein powder.

00:40:46I'm going to the gym this morning.

00:40:48I went to the gym.

00:40:49Did you go to the gym this morning?

00:40:512 people

00:40:51Then I saw him walking around with a protein shake in his hand.

00:40:55I thought they had brought it with them.

00:40:56Wow, you even go to the gym in the morning at a time like this!

00:40:59It might be some kind of routine.

00:41:01If I don't do it, it feels weird.

00:41:03If there's a gym, then it might as well

00:41:05Haa

00:41:07amazing

00:41:07Okay, so, here's the predicted shooting star.

00:41:08Beef and tomato concentrate

00:41:10Garnished with shiso leaves.

00:41:11How much is it?

00:41:12Well, the quantity is also quite large.

00:41:14There are a lot of them, aren't there?

00:41:14200 is a lot

00:41:15Well, the fillet was really delicious.

00:41:17Yeah

00:41:18For 16,000 yen

00:41:20It's 16,000 yen.

00:41:22Yes, yes

00:41:23Beef concentrate is expected to be priced at 16,000 yen.

00:41:26Mr. Miss.

00:41:26The correct answer was 10,700 yen, a huge miscalculation.

00:41:30Everyone overestimated today.

00:41:34This is a Yabe order.

00:41:36Birds raised on pasture in Tuscany

00:41:39It is characterized by its firm, elastic texture.

00:41:43To enhance the texture, the chicken thigh meat is actually made into a paste.

00:41:46do

00:41:47The chef's playful idea of spreading it on chicken breast.

00:41:51Cook it slowly using a low-temperature method to make it moist.

00:41:54We'll be having it with fragrant and milky bamboo shoots.

00:41:59Actually, the chef has a particularこだわり (attention to detail) behind this.

00:42:03The sauce is made by combining reduced chicken stock with butter and other ingredients.

00:42:06A rich and flavorful taste

00:42:09Enjoy to your heart's content a dish that showcases the chef's creativity and dedication.

00:42:13minutes

00:42:17You said both the chest and the thighs, that's right, wow, I'll take it, yes yes yes yes

00:42:27Because it's cooked slowly using a gentle low-temperature cooking method, it's cooked very slowly.

00:42:34It's incredibly soft, and the texture is like a mochi, which is a bit strange.

00:42:38It's kind of like a pate, but the chicken is really delicious.

00:42:44What do morel mushrooms taste like? Do they have a nutty aroma?

00:42:48It has a creamy texture, but the sauce comes out from the inside.

00:42:52They went to the trouble of including it? Wow, so that's it, that's it, amazing!

00:42:57Surprisingly, they were packing each individual pine nut or pine needle into a blender.

00:43:02The creamy sauce that was brought in is really elaborate and delicious.

00:43:08Shii

00:43:09Well, today I'm in Rome, Italy, a city renowned for its cuisine.

00:43:11However, here are some memorable photos of Yabe-san from overseas.

00:43:16Wow, I went to Real Madrid's home stadium for New Year's.

00:43:20I came, and the staff all told me to be careful not to rub my face.

00:43:24I've received warnings like that, and although it wasn't this time, I've been rubbed once before.

00:43:29Yo

00:43:30When the Japanese national team first appeared in the World Cup in France,

00:43:34I went there in Lunay.

00:43:35So I handed it over to Okamura-san, and we played a true/false quiz, and I bought it after a serious competition.

00:43:40Only one person can see it.

00:43:42And I happened to buy it and had a ticket with me

00:43:46I felt like I was being hit hard, and then suddenly my ticket was gone.

00:43:50That's right.

00:43:52My ticket was stolen, and the person who bumped into me is here.

00:43:57They call it Lee, but the one I picked up was someone else.

00:43:59So let's work together

00:44:01"Wow, it's been taken," he said, and after a while AD came over.

00:44:06He came running up and handed me the ticket, so please be careful.

00:44:10He said

00:44:11What I mean is, when a foreigner takes something, they immediately take it back.

00:44:16ru

00:44:17That was cool, but please be careful, Yame-san.

00:44:21Because of what happened, I have to be careful this time too.

00:44:24If a tree or something comes along, I'll keep the kids around so I can switch it back.

00:44:28Were you there?

00:44:29So when I looked back, my eldest son said, "Dad's annoying."

00:44:34Those are my travel memories.

00:44:37Well, I don't really understand that sense of age either.

00:44:39My eldest son is very strict with his father right now.

00:44:42If I look at the results here and it's wrong, then damn it.

00:44:47I will do my best

00:44:47Okay, let's get to the predictions, Yabe-san.

00:44:49Low-temperature cooked chicken with pine nut and pine needle sauce - Oikura (rice bowl)

00:44:53Probably

00:44:538000 yen

00:44:55pasta and

00:44:56together

00:44:58Yabe predicts the price of slow-cooked chicken will be 8,000 yen.

00:45:01What is the correct answer?

00:45:03And after this

00:45:05Strolling through the streets of Rome

00:45:06A dessert-eating tour is also available.

00:45:10This soldier

00:45:11Who is it?

00:45:15Yabe predicts the price of slow-cooked chicken will be 8,000 yen.

00:45:18The correct answer is 9300 yen, a slight difference.

00:45:21If you come in last, you'll get yelled at again.

00:45:25This is what Okamura ordered.

00:45:27Today's fish cooked at low temperature

00:45:30The chef sourced the following today:

00:45:32Morone, a high-class Italian fish

00:45:35Elegant sweetness

00:45:37Popular white fish used in dishes like acqua pazza and poêlé.

00:45:40fish

00:45:42After quickly searing only the surface

00:45:45Sous vide cooking at 52 degrees Celsius for 8 minutes.

00:45:48If you can create a melt-in-your-mouth texture...

00:45:52The sauce is a concentrated blend of the delicious flavors of sea snails.

00:45:56Add plenty of chili peppers to this.

00:46:00This level of spiciness is my special treat.

00:46:03It perfectly brings out the refreshing flavor of Morone.

00:46:06Yo

00:46:06And the chewy texture of the shellfish and the melting Morone cheese...

00:46:09The contrast in textures is exceptional.

00:46:13Enjoy the culmination of the chef's ideas and skills.

00:46:18Cooking fish at low temperatures is quite unusual, isn't it?

00:46:22Right now, I think it would be good to eat some shellfish along with it.

00:46:54Incredible elasticity

00:46:56I think it's a fish.

00:46:57The saltiness of this sauce and the seafood give it a really deep flavor.

00:47:03This is delicious

00:47:06Is there some kind of video?

00:47:07That

00:47:08That

00:47:09What does that mean?

00:47:13Is it a live broadcast?

00:47:14picture

00:47:16Are you enjoying Rome?

00:47:18I'll make you the best cappuccino.

00:47:21cappuccino

00:47:22When you say cappuccino...

00:47:39Ah, cappuccino

00:47:44Gardicino

00:47:46Gardicino

00:47:47Gardicino

00:47:48I don't know that song.

00:47:50Gardicino

00:47:52Gardicino

00:47:53Gardicino

00:47:54Gardicino

00:47:55That's a lie.

00:47:56Tent TKK Case

00:47:58delicious

00:48:00I'm so happy!

00:48:02I didn't know you could do that.

00:48:03In Rome right now, it's like this.

00:48:04Apparently, it's become popular to illustrate things you like.

00:48:07Oh, really?

00:48:08They said they can make another one with that machine, so please take a look.

00:48:12Let's eat.

00:48:14Next, I'll make one for Okamura. I'm counting on you!

00:48:22They came out. Huh, are they going to dance again? They're going to dance intensely. The person in white looks a little confused.

00:48:27That's what I'm saying.

00:48:29Maybe it's a little embarrassing, but it's not really that bad.

00:48:40Wow, this is really interesting, thank you so much, I can actually drink it.

00:48:49It's not that it was like that, but there was a bit of a difference in attitude among the staff.

00:48:53Now, here are some memorable photos from overseas, this is Okamura-san. This is...

00:48:59It's Lujib.

00:49:01When I went to the Maldives, I really wanted to go again.

00:49:05That's what I was thinking, and this is a natural way of walking.

00:49:10That's the photo I asked him to take, right? When I heard that, I thought, "Natura..."

00:49:14It doesn't look like a ru

00:49:17Yes, this is Fiji. This is a sunset I saw when I went to Fiji.

00:49:21I asked them to take a picture of the two of them facing each other in a natural way.

00:49:25I had them take the photos in a somewhat natural style, so I guess I didn't know about this.

00:49:30It's a cheerful night at the hotel, a hotel I don't know

00:49:35He was the kind of person who didn't want to meet, so I thought, "Let's take a picture together."

00:49:39There's quite a difference in their reactions, these two seem a bit uncomfortable and troubled.

00:49:43picture

00:49:43I was like, "Wow, this guy's serious," and I even forgot what his name was.

00:49:48But Okamura-san, what do you predict today's fish and shellfish will be cooked at a low temperature?

00:49:53How much is the seafood sauce?

00:49:5515,000 yen 15,000 yen Yes, today's fish is predicted to be 15,000 yen

00:50:01Okamura's answer was 11,800 yen, a huge miss.

00:50:06They were so scared, and since they had come all the way to Rome,

00:50:11In between, we went on a Dolce Tour. The weather was nice and it was

00:50:15You can get a great view of the area from here.

00:50:16A panoramic view of Rome

00:50:18It's beautiful, isn't it?

00:50:19happy

00:50:21Hey, isn't that that soldier?

00:50:23Useless soldiers

00:50:25What do you think?

00:50:26He spoke!

00:50:28Are you going to show me around today?

00:50:29I'm good at touring.

00:50:33It's a bit muffled, so I can't understand what they're saying.

00:50:37I'm good at giving tours, so I'll be your guide today.

00:50:41is that so

00:50:42Let me just say the title.

00:50:44I understand the title.

00:50:45please

00:50:45So today we're going on a dolce mystery tour in Ro

00:50:50-ma

00:50:51oh

00:50:53thank you

00:50:54When you think of Rome, you think of desserts.

00:50:56So, if you answer the quiz questions given during the tour correctly...

00:51:00You can enjoy delicious desserts here.

00:51:03quiz

00:51:03And this place, which is fitting for the start of filming,

00:51:07One of Rome's three great fountains

00:51:09This is Paola's Fountain.

00:51:11different

00:51:12Yes, please take a look.

00:51:14What is Paola's Fountain?

00:51:17What kind of spring is it?

00:51:18What is its history?

00:51:20picture?

00:51:22What is its history?

00:51:26I'm here today because I specialize in desserts, so I don't know much about Izumi.

00:51:30do not have

00:51:33Paola's Fountain was built in 1613 as the end point of a water channel flowing from the lake.

00:51:38The three great fountains of Rome, built in the Baroque style.

00:51:43It is considered one of the great fountains, alongside the Trevi Fountain and the Felice Fountain.

00:51:47Historical buildings

00:51:50Okay, let's go, let's go

00:51:51I'm not going

00:51:53That makes you curious, doesn't it?

00:51:55I wonder who's in there?

00:51:57Oh, now that you mention it, that's true.

00:51:58Now that you mention it, haven't you done it?

00:52:00We still don't understand, do we?

00:52:01I see.

00:52:02surely

00:52:02I'll save this for a little later.

00:52:04It's not something to look forward to later on.

00:52:06You'll find out in the end.

00:52:07I don't understand the last part.

00:52:07I want to understand now.

00:52:08Now, let's ask the Gochi members a question.

00:52:11Who is this soldier guiding my wife?

00:52:15That voice sounds really familiar.

00:52:17Um

00:52:18It's a really great place.

00:52:19I can picture their face in my mind.

00:52:21Yes, yes

00:52:22If the name does not appear

00:52:23On the contrary, a face comes to mind.

00:52:24Can I look it up on my phone?

00:52:26That's great!

00:52:27But how do you find that out?

00:52:29How do I find out?

00:52:30I agree

00:52:31I can picture their faces.

00:52:32The opposite pattern works too.

00:52:35I don't understand Sano-kun at all either.

00:52:36I probably feel the same way as you do about gold.

00:52:38I already have a picture of their face in my mind.

00:52:40I can't remember the name.

00:52:41I can't remember the name.

00:52:42Would a caricature be an option?

00:52:45portrait?

00:52:46It requires quite a bit of drawing skill.

00:52:47I agree

00:52:48Mr. Yabe, do you have any hints?

00:52:49When we met and greeted each other

00:52:53Oh, it's been a long time!

00:52:54long time no see

00:52:56I don't know

00:52:57So, I guess it would be better if we looked at this from Kurashina's perspective, right?

00:52:59I agree

00:52:59Okay, then Mr. Kurashina, please.

00:53:01Okay

00:53:02Who is it?

00:53:03Who is this?

00:53:04This duo

00:53:05The comedy duo Kusanagi

00:53:07The silly one

00:53:08Try searching for Miyashita Kusanagi.

00:53:10that's right

00:53:11Wow!

00:53:12Kusanagi-san from Miyashita Kusanagi

00:53:15Now, everyone else, let's all shake at the same time.

00:53:18I also drew a caricature.

00:53:20I just found out too.

00:53:20My name is also Kusanagi.

00:53:21oh

00:53:22It's you

00:53:23Kusanagi-san

00:53:23Well, well, well

00:53:24Kusanagi-san

00:53:26Okay, then for everyone else, it's just their name, so let's open it all at once.

00:53:29I wonder if it's not?

00:53:30Sanpei-san, Kanningu Takeyama-san, Sanpei-san

00:53:33oh

00:53:34Sanpei-san

00:53:35The voice was done by Sanpei-san, right?

00:53:36Wow, maybe.

00:53:37Now, please watch the correct answer video.

00:53:39Here

00:53:40Give me a hint.

00:53:41Is there any movement or anything?

00:53:42Easy to understand

00:53:43Easy to understand

00:53:45please

00:53:48Alright

00:53:49Sanpei-san

00:53:50I don't know.

00:53:52I don't know.

00:53:53I don't know.

00:53:54Maybe someone from Barapora?

00:53:55Just the movement

00:53:56Are there no voices or anything?

00:53:57Is there no sound?

00:53:57Is something wrong?

00:53:58Is there no sound along with the movement?

00:54:00I'm going.

00:54:01yes

00:54:02Sanpei-san

00:54:03I don't know

00:54:05I don't know

00:54:06I don't understand at all.

00:54:07You're the one who said it.

00:54:08Can I see your face?

00:54:10Show me your face

00:54:11Show me your face

00:54:11Give me a hint and show me your face.

00:54:12That makes sense, doesn't it?

00:54:14I think you'll understand.

00:54:15I'll show my face.

00:54:17Alright

00:54:17It's strange that you don't know.

00:54:19It's strange that you don't know.

00:54:20It's strange that you don't know.

00:54:21I don't know

00:54:21Why?

00:54:22Is Mr. Sanpei a soldier?

00:54:25No, no, no

00:54:26It's not what I expected.

00:54:27He's not a soldier from Sanpei.

00:54:30Sanpei

00:54:31Sanpei had a huge breakthrough in 2001.

00:54:33Actually, I'm a huge Italy expert.

00:54:35This is Sanpei.

00:54:38Japan national football team

00:54:39I have had a long-standing relationship with Nagatomo.

00:54:42Apparently, she visited Italy many times to support him while he was playing there.

00:54:46He is also well-known as a tour expert.

00:54:48amazing

00:54:49Yes, so

00:54:50Massu and

00:54:52Seiya-san, that's correct.

00:54:53So, the first place Sanpei and his group went to was

00:54:57Monte, a lush, upscale residential area located west of Norma.

00:55:02Berne district

00:55:03Yes, everyone, this way. We're arriving at the first house. Please follow me.

00:55:09They're keeping up. They're keeping up.

00:55:12Our first stop is here. It's Otareg.

00:55:18Do you notice anything when you look at this sign, everyone?

00:55:22I think they're all acronyms or something.

00:55:25I'll keep going until I get it right.

00:55:27Until I win.

00:55:29Nakata-san, read from the back.

00:55:31yes.

00:55:32Read from the end.

00:55:34That is correct.

00:55:37First up is a quintessential Italian dessert.

00:55:41It's gelato.

00:55:42Gelato sounds good.

00:55:44Okay everyone, let's go inside.

00:55:46please.

00:55:47Actually, this is a superhuman in Rome where you can taste unusual gelato.

00:55:51A popular shop.

00:55:52It smells nice.

00:55:54There are so many gelato options!

00:55:55What are you going to do?

00:55:57This is a tough one.

00:55:59This is Marco, the gelato maestro.

00:56:05Marco is full of original ideas and he creates

00:56:12This gelato is featured in the Italian gourmet guide Gambero.

00:56:15Rosso has consistently awarded its top three cones for 10 consecutive years.

00:56:19He has received awards repeatedly.

00:56:23This gelato has always been like a Michelin three-star restaurant.

00:56:26They're taking pictures of it.

00:56:28Okay? Then eat.

00:56:30It's still a little too early.

00:56:31I'll enjoy having this.

00:56:32It's still too early.

00:56:33What's Marco's favorite flavor in these kinds of things?

00:56:36Is that so?

00:56:37I see. I'm sorry. I apologize for my poor skills.

00:56:40The most popular is the two-flavor pistachio.

00:56:43pistachio.

00:56:44pistachio.

00:56:45They have a natural flavor and a salty flavor.

00:56:49I like unusual flavors too, you know.

00:56:52Which one is the unusual one? To put it another way.

00:56:55Black garlic and olive oil, right?

00:56:57Garlic!

00:56:58interesting.

00:57:00Are you okay?

00:57:01Other options include spicy gelato with chili peppers and nachos.

00:57:04And so on.

00:57:06For example, combining sun-dried tomatoes with mascarpone cheese.

00:57:10They also have a peppermint gelato in a gold tin.

00:57:14I want to try it.

00:57:15You can only eat this here, right?

00:57:16Yeah, that's right.

00:57:17Looking at the menu, are there any dishes that involve blood?

00:57:20This watt?

00:57:21What?

00:57:23What kind of gelato?

00:57:24Watt is a flavor I came up with yesterday.

00:57:28Come up with something on a whim.

00:57:30If everyone likes it, I might release more in the future.

00:57:35The question is whether it will become a regular menu item or not.

00:57:39I don't know if it tastes good or not.

00:57:41I'd like you to guess what flavor it is.

00:57:44What does it taste like?

00:57:45Does it look orange?

00:57:47It's so colorful!

00:57:48What color is it?

00:57:49They're just doing it on a whim, aren't they?

00:57:51It was just a spur-of-the-moment idea.

00:57:52What is it?

00:57:53What about the scent?

00:57:55What is this?

00:57:57Yeah, it tastes like onion.

00:57:59I'll enjoy having this.

00:58:01here you are

00:58:03yeah?

00:58:05yeah?

00:58:06What is this?

00:58:08yeah?

00:58:09delicious.

00:58:10What is this?

00:58:10I don't know.

00:58:12delicious.

00:58:12I don't think this tastes good at all.

00:58:14We're eating the same thing, right?

00:58:16Isn't it an onion?

00:58:17But I'd rather have gelato.

00:58:23Yes, yes.

00:58:24mandarin orange.

00:58:25Add mandarin oranges, consommé, etc. and simmer slowly until reduced.

00:58:28This dish combines a rich milk gelato with a creamy sauce.

00:58:33I didn't know what a mandarin orange was.

00:58:34I didn't know what a mandarin orange was.

00:58:36It had a strange taste.

00:58:37interesting.

00:58:38Yes, that's interesting.

00:58:39The response doesn't seem too bad, so maybe I'll try posting it occasionally.

00:58:45This time, they're even going to give us a special tour of the kitchen in the basement.

00:58:49Wow, that's amazing.

00:58:50sweet.

00:58:51The craftsmen are making them right now.

00:58:54Here's the gelato.

00:58:56Apparently this is called a freezer, and you can put various things in here.

00:59:00Let me have some fun.

00:59:01Give it a little stir.

00:59:02Oh really?

00:59:03Shall I tell you?

00:59:03yes.

00:59:04Hahaha.

00:59:06Oh, you're right. I can finally see it.

00:59:08Just pretend you can see it.

00:59:10Hahaha.

00:59:11Are you just mixing it now? Or are you chilling it as well?

00:59:14It's being cooled to -22 degrees.

00:59:16Oh, they're chilling it. While rotating it.

00:59:18-22 degrees.

00:59:19Wow. Look, everyone should see it. Everyone should see it.

00:59:22Everyone should watch it.

00:59:23That's quite profound.

00:59:24It's quite profound, isn't it?

00:59:25It makes a rattling noise halfway through.

00:59:27Watch out. They're coming up. Babababa.

00:59:29Wow, that's amazing. It's like something you'd see at a construction site.

00:59:31So, that's all for now.

00:59:33Sanpei Challenge.

00:59:35That's fine.

00:59:37yes.

00:59:38came.

00:59:38After that, I added gelato.

00:59:41A bizarre rock-paper-scissors showdown in Italy.

00:59:45So, that's all for now.

00:59:47There he is. Finally.

00:59:47Sanpei Challenge.

00:59:49That's fine.

00:59:51yes.

00:59:52came.

00:59:52What, the Sanpei Challenge?

00:59:53yes.

00:59:54After this, everyone will be able to enjoy their favorite gelato.

00:59:58Yeah.

00:59:58Only four people out of this group will be able to eat it.

01:00:024 people.

01:00:03Every Italian knows how to decide.

01:00:06There's something called Italian rock-paper-scissors.

01:00:08Italian rock-paper-scissors.

01:00:09So, only the winners.

01:00:11It's edible.

01:00:12What should I do?

01:00:13The chant is "Moller."

01:00:16Mohler.

01:00:17After "Moeller," you add a number, for example, if it's 4, then it's "Moeller 4."

01:00:22It's now 4, isn't it?

01:00:23It turned 4.

01:00:24We won.

01:00:25That way?

01:00:27So this is how you do it.

01:00:28In the end, I didn't do it.

01:00:29Ready, set, go!

01:00:30That's the Italian way.

01:00:31No, no, no.

01:00:32So, that's up to 4.

01:00:33The conversation is not progressing.

01:00:34Mohler's 2.

01:00:35Mohler's 2.

01:00:36No, no, no.

01:00:39Let me explain again.

01:00:41The first to go, along with Moeller's call, announced the number.

01:00:44If the total number of fingers held up by the two people is the same as the number declared,

01:00:49The game of winning.

01:00:51Here are the combinations.

01:00:53First up is a showdown between Hitori-san and Ryusei-san.

01:00:56Okay, so the first one to go will be decided by rock-paper-scissors.

01:00:58Rock-paper-scissors.

01:00:59Okay, I'll go first.

01:01:01Mohler.

01:01:03Mohler 5.

01:01:07Mohler 10.

01:01:10Mohler 10.

01:01:13Mohler 10.

01:01:15Mohler II.

01:01:18Mohler IV.

01:01:20Mohler IV.

01:01:22Yusei-san wins.

01:01:24I lost.

01:01:26It's surprisingly interesting.

01:01:29It's harder than rock-paper-scissors.

01:01:31Because it requires thinking.

01:01:31The vibe is kind of Japanese, isn't it?

01:01:34Mohler, right?

01:01:35Next up, Naka-san and Mori-san.

01:01:37Mohler III.

01:01:40One shot.

01:01:41One shot.

01:01:42One shot.

01:01:42Wow, that's amazing.

01:01:44One shot.

01:01:45amazing.

01:01:45Wow, I didn't know there was a Moeller like this.

01:01:47One shot from Mauler.

01:01:48I won in one go.

01:01:48I wasn't even allowed to do it.

01:01:50I didn't do it.

01:01:51I wasn't even given the chance to think about it.

01:01:53Now, what about Yabe and Morimoto?

01:01:55I'm going.

01:01:56Baller 5.

01:01:59Wow.

01:02:00Wow.

01:02:01Wow.

01:02:02One shot.

01:02:03Isn't that amazing?

01:02:05Because the probability of this happening is 1 in 10.

01:02:07That's right.

01:02:07Well, I was just thinking, we've got the habit of playing rock-paper-scissors in Japan, haven't we?

01:02:11Therefore, I think there's a high probability that he'll throw scissors.

01:02:14Wow.

01:02:15Because Nakata just threw scissors.

01:02:17I threw scissors.

01:02:18Statistics, statistics.

01:02:19But now that I have this information, it's become very difficult to proceed.

01:02:21The two of them are already there.

01:02:23It's complicated.

01:02:24First.

01:02:25I'll go ahead.

01:02:26yes.

01:02:28Mohler IV.

01:02:32Just barely, just barely saved.

01:02:34Mohler II.

01:02:36Yay!

01:02:37Mohler.

01:02:38Safe, safe, safe.

01:02:40amazing.

01:02:41Sorry, I can't believe 99 is edible.

01:02:45amazing.

01:02:46The four winners each ordered their favorite gelato.

01:02:51Okamura played it safe and chose the most popular salted pistachio flavor.

01:02:54Tiramisu, two flavors.

01:02:58Mori-san also didn't take any risks and went with the same salty pistachios.

01:03:02Peanut and chocolate flavor.

01:03:05Ryusei-san said that natural pistachios and

01:03:08One.

01:03:09The one with yogurt, strawberries, and black garlic.

01:03:12I had black garlic.

01:03:42oh.

01:03:46delicious.

01:03:50delicious.

01:03:51delicious.

01:03:51Delicious pistachios.

01:03:52Pistachios are delicious.

01:03:53It's not just sweet, you know.

01:03:55You can really taste the pistachio beans.

01:03:57It's still there, actually, inside.

01:03:59What about the garlic that everyone's been talking about?

01:04:00This is actually really delicious.

01:04:02Can you taste the garlic?

01:04:03good.

01:04:04The garlic isn't that strong, but I think that's probably what's replaced by the saltiness.

01:04:08I will.

01:04:10So, I wasn't able to eat this time, but how do you feel right now?

01:04:16Don't ask weird questions.

01:04:17They're just cracking peanuts, aren't they?

01:04:20I was eating next to it, and I could really feel how hot it was.

01:04:24A mystery tour of Dolce.

01:04:26We moved from Hotaregu towards the city of Rome.

01:04:30This is a stroll near the Tiber River, an iconic landmark of Rome.

01:04:35Hall.

01:04:37Okay, next up is this one.

01:04:40What I'm going to introduce is a product made by a rare egg specialty shop in Italy.

01:04:46It's Luce.

01:04:48yes.

01:04:48Egg specialty shop?

01:04:49Egg specialty shop.

01:04:50This is Mr. X.

01:04:51X?

01:04:52Okay, let's go inside.

01:04:53egg.

01:04:54Yes, it's an egg.

01:04:55Eggs is a rare egg specialty shop, even in Italy.

01:05:00Dishes made by chef Barbara, who loves eggs more than anything.

01:05:03His love for eggs exploded.

01:05:06There are over 10 varieties of rich and creamy carbonara alone.

01:05:11I guess that means you really love eggs.

01:05:14I love them. Eggs offer endless culinary possibilities.

01:05:18Eggs can be used for anything, can't they?

01:05:20When I was shown the eggs the shop uses,

01:05:23Chickens, quail, and more.

01:05:26What kind of eggs are these?

01:05:28These are duck eggs.

01:05:29This is a Kamonan. I've never seen one before.

01:05:31It's a bit long and narrow.

01:05:32This is Kamonan.

01:05:33What kind of eggs are these?

01:05:36I received a reply.

01:05:38Amazing. World-class.

01:05:40Impressive.

01:05:42What kind of eggs are these that have been salted?

01:05:44This is it, right?

01:05:45It's salted mullet roe.

01:05:47This is mullet roe.

01:05:48I'd like to have a little taste.

01:05:50Okay, I'll have some.

01:05:50Bottarga roe.

01:05:52Karasumi (dried mullet roe).

01:05:53Yeah.

01:05:53delicious.

01:05:56The saltiness was just right.

01:05:58It goes well with pasta or fried eggs too.

01:06:01Perfect.

01:06:02Does this suit the Japanese palate?

01:06:04TRUE.

01:06:05I have some other unusual egg dishes, would you like to try them?

01:06:08Egg dishes you can only eat here.

01:06:10Could you please decide who you'd like to eat it, Warubara-san?

01:06:13May I?

01:06:14I think I'll make them two cool characters.

01:06:17thank you.

01:06:19It hasn't been decided yet.

01:06:20It hasn't been decided yet.

01:06:21Isn't it just two people?

01:06:22Are you stupid.

01:06:24You know what I mean when I say they're two cool guys.

01:06:26Oh, they're a cool pair.

01:06:27thank you.

01:06:28Please pass this message on.

01:06:30Please pass this message on.

01:06:31Who is it?

01:06:33Oh.

01:06:35These two.

01:06:38thank you.

01:06:38thank you

01:06:39He's very handsome.

01:06:41That's just how it is, nothing we can do about it.

01:06:48I knew it.

01:06:48They're getting huge laughs in an amazing world.

01:06:51Because I'm wearing something like this

01:06:53No good.

01:06:54So, on behalf of the group...

01:06:56Please tell me the taste properly.

01:06:59Huh, what is this?

01:07:01Like an ice cream stick

01:07:02They're calling it an egg dish, though.

01:07:04Looks like it's being fried.

01:07:05I'm not even sure what kind of eggs they are.

01:07:07Let them eat it.

01:07:07Let's eat!

01:07:08Can you guess what dish this is?

01:07:10yeah?

01:07:14pasta?

01:07:15lie

01:07:17It tastes like carbonara.

01:07:18picture?

01:07:18lie

01:07:19Carbonara?

01:07:20It contains carbonara.

01:07:21picture?

01:07:22Does it contain carbonara?

01:07:23Can you see the bacon in this?

01:07:25oh

01:07:26Oh, there's pasta in it.

01:07:28Also noodles and

01:07:28This is incredibly delicious!

01:07:30By the way, carbonara is

01:07:32Did you know it originated in Rome?

01:07:38Have you ever been ignored this much?

01:07:41I'm sorry, I didn't know.

01:07:43I didn't know that.

01:07:44I didn't know, I didn't know, I didn't know.

01:07:47I'm sorry

01:07:47Mesh was talking to me.

01:07:49I'm sorry

01:07:50yes

01:07:50So

01:07:51yes

01:07:51Let's get back on track.

01:07:52yes

01:07:53yes

01:07:58Now, here's a quiz that every Italian should know.

01:08:01Question

01:08:02The first three people to answer correctly will receive a reward dessert.

01:08:07Here's a quiz.

01:08:08yes

01:08:09Please take a good look at this.

01:08:12This is something commonly used in Italian households.

01:08:16Guess what it's used for.

01:08:19Huh, that's

01:08:20But you can do it, right?

01:08:21Freely

01:08:22Freely

01:08:23Yes yes yes yes

01:08:24Chochochochochocho

01:08:25yes

01:08:25That's definitely true, isn't it? It's a given, right?

01:08:32No, that's incorrect.

01:08:33Wow!

01:08:34Huh?

01:08:35They're different.

01:08:36It's first come, first served!

01:08:37It's first come, first served for the first three people.

01:08:38The classic answer is

01:08:40Isn't that wrong?

01:08:41I was wrong, it wasn't pasta.

01:08:42a

01:08:43Don't say it.

01:08:43Hahaha

01:08:45I was wrong.

01:08:45Don't say it.

01:08:46Because it's different.

01:08:47Is that wrong?

01:08:48It's not pasta.

01:08:49Not pasta

01:08:50They were lined up

01:08:51I

01:08:53Huh?

01:08:54Yeah

01:08:55that

01:08:56But what are you doing?

01:08:58I have to talk about this.

01:08:59Oh, this one?

01:09:00Yeah

01:09:00yes

01:09:01I'll answer.

01:09:02You should tell me that too.

01:09:03Sorry for making you wait so long.

01:09:05I didn't notice that.

01:09:06I was waiting for Yabe-san.

01:09:07Huh?

01:09:09simple

01:09:10That's not it.

01:09:11No, that's incorrect.

01:09:11Oh, no, that's not it.

01:09:12not at all

01:09:13That's not it.

01:09:17No, that's incorrect.

01:09:18Is that wrong?

01:09:19This might be more difficult than you think.

01:09:21There's a net inside, right?

01:09:23Please tell me which ones you think are wrong.

01:09:24The pasta was different.

01:09:25I boiled an egg.

01:09:26egg?

01:09:27egg?

01:09:28My Pasta

01:09:28different

01:09:28Egg pasta

01:09:30Now, let's ask the Gochi members a question.

01:09:32What on earth is this pot used for?

01:09:35Oh, it's quite big.

01:09:36Yeah

01:09:36It seems to be commonly used in Italian households.

01:09:40It's like a quiz where you suddenly discover something mysterious.

01:09:42Oh, really?

01:09:43Only Ms. Kuroyanagi can do it.

01:09:44surely

01:09:45The person with the lowest quiz score

01:09:47Paying the bribe

01:09:48This will be a serious quiz.

01:09:49It's a vegetable.

01:09:50vegetables?

01:09:51Did you tell me?

01:09:52A special pot for cooking certain vegetables

01:09:55This might work, right?

01:09:57This is just...

01:09:58I gave away too many hints.

01:09:59Okay, so everyone, have you written it?

01:10:01Simultaneous flip-open

01:10:02yes

01:10:03Asparagus, asparagus

01:10:05Asparagus, asparagus

01:10:07tomato

01:10:07Hmm

01:10:08here we go

01:10:09Straight Tomato

01:10:10I thought maybe I should rub it.

01:10:12a~

01:10:13sauce

01:10:13Boil and mash, but don't put the flesh in.

01:10:16Tomato... what do you call it?

01:10:17Ju... Juice

01:10:19yes

01:10:19sauce?

01:10:19When making tomato sauce, mash the tomatoes

01:10:22Splash

01:10:23surely

01:10:23yes

01:10:24So, what are we going to use this pot for?

01:10:27There's a net inside, right?

01:10:28yes

01:10:28yeah yeah?

01:10:32Naka-san

01:10:33correct answer

01:10:34Now, the question is...

01:10:40This pot is commonly used in Italian households.

01:10:43What will it be used for?

01:10:46correct answer

01:10:47Currently, only Nakasan has the correct answer.

01:10:49vegetables?

01:10:50Yesterday

01:10:51yesterday?

01:10:52yes

01:10:52color?

01:10:53Yesterday

01:10:54yesterday

01:10:55Okamura-san

01:10:56That's correct.

01:10:58picture?

01:10:59Yesterday

01:11:00Just one more person

01:11:01I ate so much there yesterday.

01:11:03a

01:11:06Wait wait wait

01:11:07Wait

01:11:09I'll be waiting.

01:11:10What?

01:11:11Oh, no way.

01:11:14Ryusei-san

01:11:15That's correct.

01:11:17Huh, what?

01:11:19The correct answer is

01:11:20Here it is.

01:11:22There, there, there.

01:11:24Asparagus

01:11:24I see

01:11:25It was a pot specifically for boiling asparagus.

01:11:29I see

01:11:30Because it's long

01:11:32Asparagus commonly eaten in Italian households

01:11:34While boiling the thick base

01:11:36By steaming the soft tip with steam

01:11:39The crisp texture and the natural sweetness of the asparagus really stand out.

01:11:42Stand up

01:11:44All three of you did a fantastic job!

01:11:46thank you

01:11:47thank you

01:11:49So

01:11:49The correct answer would be asparagus, asparagus.

01:11:52When you put it that way...

01:11:52When you put it that way,

01:11:54Masui is the correct answer.

01:11:57everyone?

01:11:57Everyone

01:11:58Seiya Shiraishi has a slight lead in the quiz so far.

01:12:01Koga Mitsumiya University is waiting at the bottom of the list.

01:12:05Is there one more question that will make me cry?

01:12:07surely

01:12:08please

01:12:08One more question for those who are crying

01:12:09I want to eat it.

01:12:10Okay, here's one more question out of pity.

01:12:13thank you

01:12:13So, among these four people...

01:12:161 person

01:12:16First come, first served (only one person)

01:12:18Here it is.

01:12:19I made it.

01:12:19This one too

01:12:21Um

01:12:22What is this?

01:12:24In Italian households

01:12:27often

01:12:29be

01:12:30The question is, what would it be used for?

01:12:33this is

01:12:33It is a system of terror.

01:12:34It's perfectly fine if you touch it.

01:12:36This is how it is.

01:12:36yes

01:12:41Press on your abdominal muscles

01:12:42Press one line

01:12:45Absolutely.

01:12:46Is it okay if I touch it?

01:12:47Yes, absolutely, of course.

01:12:47Huh? But...

01:12:48Isn't that what it means?

01:12:50You know, right?

01:12:51amazing

01:12:51Well, it's Italy, after all.

01:12:53Unique to Italy?

01:12:55Oh no! We can see each other!

01:12:57How is it?

01:12:59picture?

01:13:00Do you have a hint?

01:13:02yes

01:13:02Hitori-san

01:13:03What does it say?

01:13:04Tacca Pasta

01:13:05yes

01:13:06picture?

01:13:08In other words?

01:13:08pasta

01:13:09Pasta

01:13:10pasta

01:13:11Pasta

01:13:12What should we do?

01:13:13Here

01:13:14Arrange

01:13:16Once you've plated it...

01:13:17Arrange them like this

01:13:18Once you've plated it...

01:13:19Isn't that great?

01:13:21good?

01:13:21correct answer

01:13:23What do you mean?

01:13:24I often make fresh pasta at home.

01:13:28They say they dry them here.

01:13:30Leave it to dry.

01:13:30It's like this.

01:13:31This is how you hang it up.

01:13:33Like somen noodles

01:13:35Well, it is cheating, though.

01:13:37Because that's what it said.

01:13:39Pasta

01:13:40Tsutori-san got the correct answer.

01:13:41It's edible.

01:13:42thank you

01:13:42congratulations

01:13:45yes

01:13:45This time we'll be offering two types of desserts.

01:13:47We have prepared it for you.

01:13:49picture?

01:13:49What?

01:13:50Pudding?

01:13:51I wonder what it is?

01:13:52The first one is...

01:13:52Italian specialty dessert

01:13:54This is Zabaglione.

01:13:56Zabaglione

01:13:57Have you heard of it?

01:13:57Combine egg yolks with Marsala, a sweet liqueur, and sugar.

01:14:02This is a dessert made by heating it in a bain-marie until it thickens.

01:14:07So everyone

01:14:08please

01:14:09Do you eat it with this?

01:14:10a

01:14:10You can add this to your meal if you like.

01:14:13Dye it and have them eat it

01:14:14Wow, it's cold.

01:14:14yes

01:14:15a

01:14:16It's so lax

01:14:17That's true.

01:14:18I thought it would be something like pudding.

01:14:20Yeah

01:14:21Delicious

01:14:22That's sweet, really sweet.

01:14:24Yeah

01:14:24sweet

01:14:25Yeah

01:14:25Like Cascade

01:14:27Yeah

01:14:27It might be enough to get you quite drunk.

01:14:31Yeah

01:14:31This is quite mature.

01:14:32Yeah

01:14:33But if you put it on little by little and eat it like this

01:14:35It's become a habit, and I just keep eating it.

01:14:38good

01:14:39If you're cheating, you can eat a lot.

01:14:42yeah?

01:14:43I'm sorry

01:14:43I don't acknowledge it.

01:14:46yeah?

01:14:48Entering and ending

01:14:48Okay, then please give me the second dessert.

01:14:52Wow, what is this?

01:14:53What is this?

01:14:53This isn't a dessert, is it?

01:14:55This is also a dessert.

01:14:57picture?

01:14:57It's pasta, but it looks like

01:14:59This is

01:15:00Created by the chef

01:15:01Carbonara dessert without pasta

01:15:05Its name is Carbondolce

01:15:08Dolce?

01:15:09Huh? It looks like pasta?

01:15:11Certainly wrapped

01:15:12If you roll it up, it becomes pasta.

01:15:14It's clearly pasta, no matter how you look at it.

01:15:15When you roll it up, it becomes pasta

01:15:16This is pasta, right?

01:15:18It looks like pasta, it really does look like pasta.

01:15:21Not pasta

01:15:24picture?

01:15:25Pasta dolce

01:15:26picture?

01:15:30All that's been conveyed so far is that it's not pasta, right?

01:15:32delicious

01:15:33This is delicious

01:15:34Hey

01:15:35Something new

01:15:36Yeah

01:15:37Even though no concrete examples have been given.

01:15:41I'd like to hear more details.

01:15:43I can't taste it.

01:15:45What is it?

01:15:45I wish they'd communicated it a little more clearly.

01:15:47Because I haven't been able to eat.

01:15:48Pasta-like noodles

01:15:50Is it an apple or something?

01:15:51Yes, Yuusei-san

01:15:53It's an apple.

01:15:54Extremely refreshing

01:15:55Using apples, lemon yogurt mango coconut

01:16:00It's a cold and refreshing dessert made with ingredients like tuna.

01:16:04This is delicious

01:16:05It's an apple.

01:16:06This is delicious

01:16:07How was it for you, Ito-san?

01:16:09It's really refreshing.

01:16:11It feels like it's perfect for summer.

01:16:13That Barbara

01:16:14Atto

01:16:15Dovey Rbaño

01:16:18Fondosinistra

01:16:20Where is that toilet right now?

01:16:24Why?

01:16:26They're asking for my opinion right now.

01:16:27It's good to remember what you've just learned, right?

01:16:29Italian

01:16:31thank you

01:16:32Now let's move on to the next Dolce.

01:16:35Thank you, Barbara.

01:16:36Thank you for the meal.

01:16:39Having enjoyed the desserts at Aigus, the group headed to Rome

01:16:42To the city center

01:16:44This place is famous as a filming location for the classic movie Roman Holiday.

01:16:48The Trevi Fountain

01:16:50Castel Sant'Angelo, one of the tombs of Roman emperors, etc.

01:16:53Numerous buildings

01:16:56The next dessert in that place is

01:16:58This is a prime example of Dolce.

01:17:03Wow

01:17:04What is this? A rotating tiramisu.

01:17:05No way!

01:17:07This is a tiramisu shop in Rome that always has a long line.

01:17:11This is Mr. 100 Tiramisu.

01:17:14Mr. 100 Tiramisu

01:17:15The store name has the number 100 in it.

01:17:19Do you know what the 100 represents?

01:17:21Isn't it 100 euros?

01:17:23Around 20,000 yen

01:17:24The answer to the number 100 is inside the store.

01:17:30It smells nice.

01:17:32Take a good look at the store.

01:17:34I see

01:17:35Those who understand

01:17:36I understand.

01:17:36Isn't the light bulb 100 volts?

01:17:39different

01:17:40That's why we don't call it "100 Tiramisu."

01:17:42That's wrong, so it becomes 100 volts, right?

01:17:44The numbers are already written from 1 onwards here.

01:17:46Huh?

01:17:46It goes up to 100.

01:17:48There are 100 different types of tiramisu.

01:17:52His name is Mr. 100 Tiramisu.

01:17:55I'm going to make 100 different kinds of tiramisu.

01:17:57100 types

01:17:58Here you can enjoy 100 different kinds of creative tiramisu.

01:18:02A popular dessert spot in Rome

01:18:05What kind of tiramisu flavors are there?

01:18:08This is Sarah.

01:18:09Oh, Sarah

01:18:11Hello

01:18:13Why are there 100 different items on the menu?

01:18:16I was thinking of a menu that doesn't exist anywhere else in the world.

01:18:19I ended up with 100 different kinds.

01:18:21What is the most popular?

01:18:23Classic tiramisu is still popular, isn't it?

01:18:26This is a classic

01:18:27It's classic, isn't it?

01:18:28Classical

01:18:29Famous Famous

01:18:30I know

01:18:30And then there's the tiramisu made with pistachios.

01:18:33pistachio

01:18:34looks delicious

01:18:35By the way, what kind of tiramisu would you all like to eat?

01:18:39I'd like to ask you the opposite question.

01:18:40Recommended for those of us who have only ever eaten classics

01:18:43Tiramisu you can only eat here

01:18:45Since we've come all this way...

01:18:47Plum jam and almonds

01:18:49I recommend the turmeric tiramisu.

01:18:51picture?

01:18:52turmeric

01:18:53Aonea

01:18:54Originally, tiramisu is made by dipping something in espresso.

01:18:57biscuits

01:18:58Topped with mascarpone cheese cream.

01:19:02Here's a tiramisu combining avocado and banana.

01:19:05or

01:19:06A spicy and stimulating tea with chili peppers and chocolate.

01:19:09They also have some unusual varieties like ramisu.

01:19:12interesting

01:19:13So here

01:19:14Sanpei Challenge

01:19:16Sanpei Challenge

01:19:17After this, everyone will get to eat their favorite tiramisu.

01:19:21but

01:19:21Everyone plays a game, and the loser is the only one who doesn't get to eat.

01:19:27Only one person can eat

01:19:29A showdown with the Italian toy, Stay Apple.

01:19:34Use two dice to determine the number and size of apples.

01:19:37To decide

01:19:39In this case, use two large ones.

01:19:42This is four small ones

01:19:45This is 5 items of your choice, big or small.

01:19:48Following that, place the apples one by one onto the swaying tree.

01:19:52Let's

01:19:54The person who drops the apple loses.

01:19:57The result of the rock-paper-scissors game is that Okamura will start, going clockwise.

01:20:01Clockwise?

01:20:01please

01:20:06One large and one small, two pieces

01:20:09If there are two

01:20:11More like having plenty of leeway

01:20:12While keeping balance in mind, and also thinking about the next person

01:20:16Does it shake quite a bit?

01:20:18Does it really tilt this much?

01:20:19It shakes quite a bit.

01:20:23good

01:20:24Let's go

01:20:27Six came out

01:20:28Big one

01:20:30These are 6 large ones.

01:20:32No, it's really dangerous, really dangerous

01:20:336 are in danger

01:20:35Six big ones is crazy

01:20:36Is this for doujin (fan-made) works? Is it okay to do this?

01:20:39One by one?

01:20:40If the result is 6, that's perfectly fine.

01:20:43Just 3 more, just 3 more

01:20:45Wow, I think this is going to be decided soon.

01:20:47Oh, but with this...

01:20:49So, if I distribute it evenly, will it be okay?

01:20:51Wow, this place is scary.

01:20:52There's some negotiation involved, isn't there?

01:20:53Wow!

01:20:57Wow!

01:20:59scared!

01:21:00scared!

01:21:02One person?

01:21:03No, this is impossible.

01:21:04No, this is impossible.

01:21:05But if you put it over there

01:21:06scared!

01:21:07ask

01:21:071. Wow!

01:21:09Three large ones

01:21:10Three large ones

01:21:11To the other side

01:21:12To the other side

01:21:13To the other side

01:21:13Wouldn't the one on the very end be better?

01:21:16The very end

01:21:17One before the previous one

01:21:18Let's wait and see for now.

01:21:19Yeah, it's OK.

01:21:23Wow!

01:21:24Hitori-san

01:21:25Hitori-san loses.

01:21:27Seriously?

01:21:29I can't believe just one of those can flip it over like that!

01:21:32That's amazing!

01:21:32This game is incredibly fun!

01:21:34interesting

01:21:36That's amazing!

01:21:36Also, members I haven't played with yet

01:21:38I'm sorry.

01:21:38I just wanted to try it.

01:21:40Let's all do it tonight.

01:21:41I agree

01:21:42Let's have fun

01:21:43Now, what did you all choose?

01:21:45No, that's not it.

01:21:45picture?

01:21:47It's 3 minutes.

01:21:48The moderator is

01:21:49I'm sorry.

01:21:50You can't eat

01:21:52excuse me

01:21:53Now, what did you all choose?

01:21:54Tyralis has arrived.

01:21:57Naka-san

01:21:58Yay, so cute!

01:21:59What's that?

01:22:00Dark chocolate and

01:22:01Raspberry and

01:22:02Raspberry

01:22:03Wow, that looks delicious!

01:22:06Mr. Mori and

01:22:07Raspberry Tiramisu

01:22:10Ryusei-san has cherries preserved in syrup.

01:22:12Amarena and

01:22:14dark chocolate

01:22:15Hazelnut Tiramisu

01:22:18Morimoto's style is bittersweet yet deeply flavorful.

01:22:21Coffee liqueur

01:22:22Dip the biscuit base

01:22:24Tiramisu with cocoa

01:22:28Yabe

01:22:28Sunflower honey and

01:22:30Pine nut tiramisu

01:22:33Okamura is from Italy

01:22:34Herb liqueur

01:22:35Dip the biscuit

01:22:37Spicy

01:22:38Tiramisu with donuts

01:22:41The drink has arrived.

01:22:43wine-like

01:22:45Some people have it, and some don't.

01:22:46With wine

01:22:48Italian people

01:22:50Apparently they eat it.

01:22:52If you wish at this shop

01:22:54The wine that pairs well with the tiramisu I chose

01:22:56Select for you

01:22:57All the men have wine.

01:23:01I

01:23:03They think I'm a minor.

01:23:06Do you want one too?

01:23:09It's a hit in Rome, isn't it?

01:23:10Please eat, everyone.

01:23:12I'll enjoy having this

01:23:13Tiramisu wine, for example

01:23:15amazing

01:23:16delicious

01:23:19horse

01:23:20delicious

01:23:23First time eating

01:23:24The tiramisu I usually eat

01:23:26How is it?

01:23:27Completely different

01:23:28Sweet

01:23:29Mascarpone

01:23:31It goes well with tiramisu.

01:23:33wine

01:23:34It removes the sweetness.

01:23:36This wine

01:23:37That's true.

01:23:39It will disappear.

01:23:40sweetness

01:23:41The sweetness disappears

01:23:42Instead of coffee

01:23:43Like wine

01:23:43I agree

01:23:44The sweetness lingers for a long time.

01:23:46I

01:23:47Because there is no wine

01:23:48It's delicious, but

01:23:49Since we're at it

01:23:50I also have some wine.

01:23:51I'll have a quick bite.

01:23:52why?

01:23:52nice

01:23:53Why?

01:23:54Since we're at it

01:23:55What's so special about it?

01:23:59It's delicious.

01:24:00You can't drink it like that, can you?

01:24:02Did you really just drink it?

01:24:04Are there no easy quizzes this time?

01:24:06No, not really this time.

01:24:08ah

01:24:09You're a no-go

01:24:09What happened?

01:24:11fault

01:24:11What should we do?

01:24:12Excuse me, but here

01:24:14Here's a question.

01:24:15Huh?

01:24:16This is a pity quiz.

01:24:17thank you

01:24:18This is an opportunity.

01:24:19When an Italian spills wine

01:24:22I will strike a certain pose.

01:24:24What kind of pose is that?

01:24:27He strikes a certain pose the moment he spills it.

01:24:29You only have one chance to answer.

01:24:31Hmm, that's difficult.

01:24:33Please give me a hint.

01:24:34A bit of a joke

01:24:35Hint

01:24:35Yes, give me a hint.

01:24:36No.

01:24:38There are no hints this time.

01:24:40I spilled it.

01:24:42Wow

01:24:43And so

01:24:441 person

01:24:44Will you get the correct answer and win a tiramisu?

01:24:49This time it's this

01:24:50Now, here's the question.

01:24:51When Italians spill wine

01:24:54I will strike a certain pose.

01:24:55What kind of pose is that?

01:24:58picture?

01:24:59I spilled it.

01:25:01Wow

01:25:02And so

01:25:03It's difficult.

01:25:05Right?

01:25:06that's right

01:25:07yes

01:25:08This is how it comes out.

01:25:10amazing

01:25:11Wow!

01:25:12Everyone is going "Wow!"

01:25:13Wow!

01:25:14And so

01:25:18Yeah

01:25:18Like this

01:25:19Yeah

01:25:23Yes, that's what I mean.

01:25:25How is it?

01:25:26That's wrong.

01:25:27picture?

01:25:28picture?

01:25:28different?

01:25:28disappointing

01:25:29The correct pose is

01:25:31This pose.

01:25:32Put your finger where it spilled

01:25:34This is how you hit it

01:25:36This finger

01:25:37Behind the ear

01:25:40This is how you do it.

01:25:42yes

01:25:43In Italy

01:25:44The spilled wine

01:25:45It is said to bring good luck.

01:25:47Easy to attract good fortune

01:25:49Behind the ear

01:25:50Apparently, they make a pose as if they're applying wine.

01:25:53It's so difficult, why aren't you giving me a hint?

01:25:55surely

01:25:57The Dolce Tour continues

01:26:00On an Italian stage where street performers gather

01:26:03Japanese comedians

01:26:04Can you make Italians laugh?

01:26:07Details will follow later.

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