おとな旅あるき旅 2025年2月8日 ほっこり冬の京都の美味いもん!世界遺産＆名店巡り！
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TVTranscript
00:00It's winter in Kyoto.
00:02Yes, I'm here.
00:03It feels good, but it's a cold Kyoto.
00:06That's right. It's cold.
00:08So, this time, I'm going to visit a world-famous store.
00:15Oh, that's nice.
00:16I'm going to look for it with my sense of smell.
00:21Let's go.
00:22That's nice. Let's go.
00:23Let's go.
00:25Let's go.
00:26Let's go.
00:28This time, we're going to visit a world-famous store in a warm winter Kyoto.
00:37I didn't say I'd give it to you.
00:38Oh, you can't?
00:39You can't?
00:40What's the specialty of Shinisei Junkissa?
00:43The soup is good.
00:44It's good for winter.
00:46Great star loved this delicious yakiniku.
00:50Everyone, I want to eat a little.
00:51You want to eat a little?
00:53It's not a little.
00:54It's a little.
00:56It's good.
00:58Osaka's first discovery, a journey of an adult.
01:01To a winter Kyoto in search of a world-famous store.
01:05An encounter that will change your life is waiting for you.
01:10I was able to go to each country.
01:13How is it?
01:16It's wonderful.
01:17I prepared these five kinds.
01:22Depending on how you feel at that time,
01:25When you feel a little painful, you can put your mind to it.
01:30It's good to get a back massage with a glow.
01:33If you don't mind, please buy it.
01:38Please buy it.
01:44Osaka's first discovery, a journey of an adult.
01:48From Osaka to Saga Arashiyama, it takes about 50 minutes by sea and sea train.
01:53Arashiyama is in Umeda, Osaka, so please change your clothes and go out.
02:00Doya.
02:01Yes.
02:02It's getting cold, isn't it?
02:03It's getting cold.
02:05It's cold.
02:06In that case, this is it.
02:11Yudofuya.
02:12Yudofu.
02:13This is Yudofu.
02:16Have you been here before?
02:18I've been here several times in private.
02:22I see.
02:23Welcome.
02:24Hello.
02:26Thank you very much.
02:28Welcome.
02:29Hello.
02:30Hello.
02:32Yudofu Sagano has been in Arashiyama for 60 years.
02:37It is a famous store where you can fully enjoy the atmosphere of Kyoto.
02:43Is it all the way in the back?
02:45That's right.
02:46That's great.
02:47It's wide.
02:49That's the entrance, so I'll show you around.
02:51Yes.
02:52It's nice.
02:53Luxurious space.
02:55The clock is beautiful.
02:56It's true.
02:58It's well-maintained.
02:59Yes.
03:01If you like, please come in from this side.
03:02Thank you very much.
03:06Hello.
03:07Thank you very much.
03:11This is the room.
03:12Wow.
03:15It's wonderful.
03:18Yudofu is served while looking at the beautiful garden.
03:24The snowy scenery in winter is also special.
03:29I'm sleepy.
03:41Yudofu.
03:42Yes.
03:43This is the first time for me to eat this.
03:45I'm 25 years old.
03:47So, I'm going to eat here.
03:48Here?
03:49Thank you very much.
03:51Let me serve you.
03:53You're 46 years old.
03:54I met you when I was 25 years old.
03:56That's right.
03:57What?
03:58That's right.
04:00It looks like a dinner from noon.
04:03There are a lot of ingredients.
04:06I'm looking forward to it.
04:07This is tofu.
04:09Wow.
04:11There are a lot of ingredients.
04:14There are a lot of tofu.
04:16That's amazing.
04:17This is from a tofu shop called Morika.
04:19Is it from Morika?
04:20Yes, it is.
04:22Morika's Saga Tofu, which has been around since the Edo period.
04:27By hardening the soy milk with sumashiko,
04:31it creates a smooth texture and a unique elasticity.
04:38It's firm.
04:39That's right.
04:40It doesn't crumble at all.
04:41Customers often ask me about this.
04:43This tofu is called Momen Tofu.
04:45Momen?
04:46Yes.
04:47It's often said that it's made of mushrooms.
04:49Is that so?
04:50Morika's tofu is made of mushrooms.
04:54I see.
04:55This is tofu.
05:04It has a strong taste of soybeans.
05:06That's right.
05:07It's very smooth.
05:08It's delicious.
05:09It's smoother than wood.
05:12I see.
05:13It's smoother.
05:15He is proud of his home-made sesame tofu.
05:19This sesame tofu is delicious.
05:21It has a strong taste of sesame.
05:23You said that before you ate it.
05:24I did.
05:26It's delicious.
05:32It's true.
05:34Right?
05:35I can taste the sesame flavor from my nose.
05:38It's smooth.
05:39Yes.
05:40It's delicious.
05:41I'm touched.
05:42I do this every day for about 20 minutes.
05:44I see.
05:4520 minutes?
05:4620 minutes?
05:47Yes.
05:48I'm about to faint.
05:49Really?
05:50I just lie down and sleep.
05:53Can't you do it at home?
05:56It's different to do it at home.
06:00The two are relieved to see the famous tofu shop.
06:04They head to the next famous shop.
06:07It smells good.
06:08Is it roasted?
06:10It's home-roasted.
06:12Home-roasted.
06:13It says that they sell coffee beans.
06:21It's nostalgic.
06:23It smells good.
06:25Hello.
06:26Hello.
06:27Hello.
06:28Hello.
06:29It smells good.
06:32The coffee.
06:33It really smells good.
06:35Excuse me.
06:36It's like an old stationery shop.
06:42I often came to this shop with you
06:47I feel like I'm going to sing a song like that.
06:51The famous coffee shop was founded in 1969.
06:55It's called Yamamoto Coffee Shop.
06:57The family of Jiro, the son of the founder,
07:00has inherited the love for coffee
07:02from his ancestors,
07:04saying that it's profitable and that they want people to drink good coffee.
07:08The special blend of beans that are roasted in a small house in Shikichi
07:13has the same taste as when it was founded.
07:17The coffee is not the only specialty.
07:22I didn't know you sell wagyu cutlet sandwiches.
07:24I'm glad I came here.
07:26Wagyu cutlet sandwiches.
07:27I'm glad too.
07:29You said that earlier.
07:31I didn't think I'd see this.
07:35I ordered it.
07:36Wagyu cutlet sandwiches.
07:39This is the menu.
07:41Please eat it.
07:44Please eat it.
07:46Wagyu cutlet sandwiches are as thick as a steak.
07:50It's really thick.
07:52Thank you very much.
07:53It's 100g.
07:56The most popular wagyu cutlet sandwich in the shop is
08:00the A5-ranked black-haired wagyu.
08:04Deep-fry over 1cm thick cutlets with a thin coating.
08:10Put the onion-based homemade sauce on the bread and finish it.
08:16This is a menu that has been loved by many people for more than 30 years.
08:29The sauce is not too strong.
08:31It's a very gentle sauce.
08:35It doesn't interfere with the meat.
08:37It's really delicious.
08:42It's delicious.
08:43Thank you very much.
08:45My father came up with this.
08:48He said that the sauce shouldn't interfere with the meat.
08:52I didn't say that.
08:53Is it bad?
08:55It looks delicious.
08:59I was surprised.
09:02It's good.
09:05It's soft.
09:07It's well-cooked.
09:08Right?
09:09It's well-cooked.
09:11Thank you very much.
09:14I'm in a good mood today.
09:16Thank you very much.
09:17I'm in a good mood today.
09:19That's not true.
09:22In Tenryuji, there is a grassland garden that has been preserved for about 700 years.
09:29On this trip in winter,
09:31we will visit Shounkaku and Tannu-tei.
09:35Please enjoy the tea rooms in the 12th floor of Zangetsu Teiutsu Shrine
09:39and the tea rooms in the 5th and 6th floors.
09:46Our duo heads to Ryoanji for more world heritage sites and famous spots.
09:53There are many houses around here.
09:58It's like Kyoto.
09:59There are many bowls.
10:01This is Teutsu-udon.
10:03Teutsu-udon.
10:04I'm so happy.
10:05You look like you're good at acting.
10:07That's right.
10:10Excuse me.
10:15It's amazing.
10:20Excuse me.
10:22Excuse me.
10:23How is it?
10:24Your mother is cute.
10:29Shounkaku Tei is a famous udon restaurant that was established in the Taisho era and has been around for over 100 years.
10:37The reason why it's been around for over 100 years is the homemade udon and secret soup stock
10:42that has been made with traditional methods.
10:47The third generation, Kazuyoshi, and his mother, Michiko, have been protecting this taste.
10:54What's the most popular dish?
10:56It's Teutsu-udon.
10:57There's a lot of deep-fried tofu.
10:59It looks delicious.
11:00It's an ankake.
11:02It brings back memories.
11:04It's not just one piece of fox meat.
11:07It's minced.
11:08I know a place in Osaka that has one piece of fox meat.
11:13That's sweet.
11:14That's right.
11:15Teutsu-udon is not sweet.
11:17That's good.
11:19Mita-mura ordered Noppe-udon, which is called Noppe-udon because you can't see the ingredients in the sauce.
11:28There are six kinds of ingredients, such as shiitake mushrooms, eggs, and spinach.
11:33The sauce has a strong taste of bonito broth.
11:37That's a big deep-fried tofu.
11:40Is that a mochi?
11:42No, it's a tofu.
11:43It's a tofu.
11:44Is it a tofu?
11:45It doesn't hurt.
11:46It's big.
11:47It's called Yamagata's small knife.
11:50There are a lot of ingredients.
11:52It's a shrimp rice cracker.
11:53A shrimp rice cracker?
11:57A shrimp rice cracker.
11:58Has this been passed down for generations?
12:00That's right.
12:01The ingredients are the same.
12:03I see.
12:08The soup is good.
12:10It has a strong taste of bonito broth.
12:13It's good for winter.
12:15Yes, it's good for winter.
12:17My father used to make soup with bonito broth.
12:22My grandfather has been making soup with bonito broth for a long time.
12:30It's soft, but it has a strong taste of bonito broth.
12:33It has pepper in it.
12:35That's right.
12:36It's a little spicy.
12:37That's good.
12:39This is 750 yen.
12:41750 yen?
12:42There are a lot of sushi restaurants.
12:44If you come here once, you can come here again.
12:46That's why I didn't raise the price.
12:48I see.
12:49I can't change the taste.
12:51But there is a taste that has been preserved for a long time.
12:54That's why many people come here.
12:58Next, let's go to the world's best photo spot.
13:03This is Ryo Anji.
13:04Yes, I'm here.
13:05This is a winter special.
13:07What can I see?
13:09Because it's special.
13:13Ryo Anji is a monk from the Rinzai region of the Muromachi period.
13:18He is a world heritage known for his kare-sansui.
13:23There are nine dragons in order.
13:27Nine dragons?
13:28Who made this?
13:30That's right.
13:31I want you to see it.
13:33The first one?
13:34Yes.
13:35That's amazing.
13:36This is the first dragon.
13:38It's cool.
13:39It's three-dimensional.
13:41This is a newly born dragon.
13:43There are the first dragon and the ninth dragon.
13:47What kind of person was born?
13:49He had a short horn and opened his mouth.
13:51It's like a swan.
13:53It was drawn by a teacher.
13:57Do you know who drew this picture?
14:03Is it from the Muromachi period?
14:05No, it's not.
14:06It's not?
14:08It's a picture of the former Prime Minister.
14:10It's Hosokawa.
14:11That's right.
14:12Really?
14:13That's amazing.
14:15He has many talents.
14:18The picture is based on the life of a dragon drawn by Hosokawa Morihiro, the former Prime Minister.
14:26It is composed of nine types of dragons, from the appearance of a newborn to the appearance of an old man.
14:32It's a copy of a picture from 300 years ago.
14:35This is a picture of a museum.
14:38It's kept in good condition.
14:41In the special release of this winter trip,
14:44you can see a Buddhist temple that was reconstructed in the Showa period using firewood that is more than 1,000 years old.
14:50You can also see a western garden that has been restored in the Muromachi period.
14:56In addition, Kyozo and Goju-no-to are being released in Ninnaji.
15:03Kyozo has an octagonal rotating statue of Rinzo.
15:09Goju-no-to has a beautiful shape with a thin and elongated shape.
15:13Please enjoy the beautiful world of the international style.
15:19The two people who are interested in this place found...
15:23Mr Utamura.
15:25150 yen?
15:27What is this?
15:28Okonomiyaki.
15:30I wonder what it is.
15:31Hello.
15:32Hello.
15:34Okonomiyaki.
15:36It was delicious.
15:38It was made by a good teacher.
15:40It's amazing.
15:41It's been 28 years.
15:42You're a teacher now.
15:43People who came here for the school trip
15:46would come back after the teacher left.
15:48Really?
15:50It's been 45 years.
15:5145 years?
15:53It's been 45 years,
15:55but Ms Ieki has been making Okonomiyaki by herself.
15:58It's a memory.
16:00Okonomiyaki is made with cabbage and pork.
16:02It costs 150 yen per piece.
16:05Many locals come here to talk to their mothers.
16:12It was 100 yen for 40 years.
16:13100 yen?
16:14Yes.
16:15After 40 years,
16:16customers told me to stop making it.
16:19Customers?
16:20Last year, it was 150 yen.
16:22I see.
16:24It costs 150 yen to make Okonomiyaki.
16:27That's right.
16:29You don't have to think about it.
16:30I don't have to think about it.
16:35It's good.
16:37The skin is crispy.
16:41The cabbage inside is well-cooked.
16:45It's crispy, but it's also chewy.
16:47If you come to Ritsumeikan,
16:50I recommend you to make Okonomiyaki with eggs and meat.
16:54If you come to my shop, I hope you'll have a good time.
16:59I'm sure many people come here to talk to their mothers.
17:03Let's do that.
17:06The two people who got a lot of love for Okonomiyaki
17:09went to a famous restaurant in Kyoto that is also famous for Okonomiyaki.
17:13Hello.
17:16Is this shichimi chili pepper?
17:21Oh, it's Judo.
17:25Hello.
17:28It smells good.
17:30It's like a spice.
17:32We use the ingredients in front of us
17:35to crush, grind, and make it.
17:39I see.
17:40Can you tell me what you want me to add?
17:43Of course.
17:45It's a supermarket that opened in 1946.
17:49It's a popular restaurant where you can make your favorite shichimi chili pepper.
17:55They use eight kinds of spices, such as chili peppers and sansho peppers.
18:00There are four kinds of spiciness, from small to large.
18:04You can adjust the spiciness.
18:06The shichimi chili pepper we use is mild.
18:10Of course, it's spicy if you don't like it.
18:12It's spicy, but it's not too spicy.
18:15That's good.
18:16Okay, I'll make Okonomiyaki.
18:20First, he grinds the white sesame seeds in the morning.
18:23It brings out the aroma and umami.
18:31It's amazing that you can do this.
18:33I've been doing this for a long time.
18:37I've been doing this for a long time, so I'm used to it.
18:40When you grind it like this,
18:43the sesame seeds bring out the best aroma.
18:47He also mixes five kinds of spices, such as sansho peppers, to make a beautiful aroma.
18:53This has everything except for the red ones.
18:55It has six kinds of spices and soy sauce.
18:58This is the base.
19:01He doesn't want to ruin the flavor of other spices,
19:04so the chili pepper he uses is a mild one.
19:09I'd like some sansho peppers.
19:10You'd like some sansho peppers?
19:11Yes.
19:12I'll increase the price.
19:13There are a lot of people who like sansho peppers.
19:15There are a lot of people who like sansho peppers.
19:18Which one do you like the most?
19:21I'm getting older,
19:24so I'm addicted to it.
19:27I've been using six kinds of spices a lot.
19:31Six kinds of spices?
19:33We'll try the freshly made seven kinds of spices in the shop.
19:39The colour is different.
19:40It's different.
19:41It's green and red.
19:47Each one has a distinct flavour.
19:51You can eat a lot of them at once.
19:53That's amazing.
19:57Wow.
19:58This is sansho pepper.
20:00It has a flavour of sesame.
20:02It has a flavour of sesame.
20:03As I said earlier, I put a lot of sesame seeds in it.
20:07The taste of sansho pepper is getting stronger.
20:10It goes well with rich hot pot.
20:13I think it goes well with mizutaki.
20:15It goes well with mizutaki.
20:18For dinner,
20:19they go to a famous restaurant where famous stars work.
20:27Rakuten-O.
20:29Here it is.
20:30Rakuten-O.
20:33This is not a house, is it?
20:38Am I right?
20:40Am I right?
20:43Hello.
20:45I'm Makoto Fujita.
20:49Excuse me.
20:51Hello.
20:52I don't have anything.
20:54I don't have anything.
20:56He doesn't have anything.
20:57I was a bit worried.
21:01Mr. Ibuki is here.
21:03Mr. Toei and Mr. Shochiku are here.
21:05I see.
21:06They are celebrities.
21:08Rakuten-O has no signboards or signboards.
21:11It's a famous restaurant that sells hidden yakiniku.
21:14It's near the Uzumasa studio.
21:16Famous actors often come here after filming.
21:22Do you leave the meat to us?
21:23That's right.
21:24No one asks for the menu.
21:26Leave it to us.
21:27If you want to eat something,
21:29let's have a look.
21:30What kind of meat do famous actors like?
21:34Excuse me.
21:35This is the sauce.
21:37This is Ichibo.
21:39Ichibo.
21:40Ichibo is delicious even as a steak.
21:42This is wasabi soy sauce.
21:43This is the most popular peach.
21:45You can eat it raw,
21:46but if you grill it, it will be sweeter.
21:49This is a unique spicy sauce from Kyoto.
21:52I'll grill it.
21:54Do you put it in the sauce?
21:56There are many yakiniku restaurants.
21:59I'll grill it.
22:00I see.
22:05I'll flip it over in about 3 seconds.
22:08It's been about 2 seconds.
22:09I'll eat it like that.
22:11I see.
22:12This is a spicy sauce.
22:16This is amazing.
22:22It's delicious.
22:24It's good that the peach is so soft.
22:27The way you cut it and the way you remove the fat
22:30changes the quality of the meat.
22:31I see.
22:35It's tender.
22:37It's tender.
22:39It's tender.
22:41The meat has a sweet sauce.
22:44This one has a strong flavor.
22:47This is Kyoto, isn't it?
22:49That's right.
22:50That's right.
22:51Next, let's eat the most popular dish of the day.
22:57I'll eat it with wasabi soy sauce.
22:59That's the best.
23:00I'll eat it with wasabi soy sauce.
23:07I'm sure of it.
23:09This is wasabi soy sauce.
23:11The fat is sweeter.
23:12That's right.
23:13It's light.
23:16It's really like a hot pot.
23:18That's right.
23:19It's amazing.
23:24Rakuten-go is a famous restaurant for the famous Showa actors and actresses.
23:28After enjoying the excellent grilled meat,
23:33Everyone eats meat like this on the course.
23:35After that, they eat hot pot or motsu hot pot.
23:38Nishida-san also likes hot pot.
23:40Nishida-san?
23:42Motsu hot pot is said to be popular among actors.
23:47It's really like a hot pot.
23:48That's right.
23:49It's amazing.
23:50Do you put it here?
23:51That's right.
23:53Do you want to eat a little bit?
23:55Do you want to eat a little bit?
23:56It's not a little bit.
23:57It's not a little bit.
23:58It's the main dish.
23:59You can eat a lot.
24:01Nishida-san also likes motsu hot pot.
24:04The umami of Japanese beef hormone is melted into the broth.
24:19This is chicken.
24:21The fat of the motsu is very sweet.
24:25It's delicious.
24:26The broth is really refreshing.
24:28It goes well with yuzu pepper.
24:30The broth is made of bonito, kelp, vegetables, and motsu.
24:35It's delicious.
24:41This is a fruit salad.
24:43Is this a fruit salad?
24:44That's right.
24:45It's been like this for 50 years.
24:48It's been like this for 50 years.
24:49That's right.
24:50It's cute, isn't it?
24:52It looks good on you.
24:54It's a cake.
24:56It's a cake, isn't it?
24:57People often say that.
24:59That's amazing.
25:01There are a lot of fruits.
25:06How should I eat this?
25:08How?
25:09How should I eat this?
25:12I can't eat it well.
25:15If you want to eat well, you can eat this part.
25:21Where?
25:22That's right.
25:23There are four slices of bread.
25:25That's right.
25:26There are four slices of bread.
25:29I got it.
25:31It's amazing.
25:32I got it.
25:35Can you eat it with one bite?
25:36Can you eat it with one bite?
25:37I think I can.
25:38Can you eat it?
25:39You look like you're laughing.
25:41I think I can.
25:42Really?
25:46Did you eat it?
25:48It's delicious.
25:49Is it delicious? Thank you.
25:51The fresh cream is not too sweet.
25:54It's smooth and refreshing.
25:56My father found this fresh cream from various places.
26:01Some people eat katsu sandwich and fruit sandwich together.
26:06Even women.
26:07Alone?
26:11I'm nervous.
26:12She used to watch us a lot.
26:15Really.
26:17She watched us a lot.
26:19When we were going to shoot, she was beautiful.
26:23Her movement was beautiful.
26:26Now, she is not beautiful.
26:27She is rough.
26:29That's fine.
26:30But I like the beauty of her breath.
26:34I'm being criticized.
26:35Her breath is beautiful.
26:36Really.
26:37Her love is beautiful.
26:38She watched us a lot.
26:40Really.
26:41I'm serious.
26:44Next episode, we will travel to Kouka, Shiga Prefecture.
26:49We will have a sake katsu lunch made by Shuzo.
26:52The smell of sake katsu is amazing.
26:54We will enjoy Omi beef.
26:57Please look forward to it.
26:59We will give a coffee shop Yamamoto's special blend to six people.
27:05Please apply by answering the questionnaire.
27:07Yamamoto's sake katsu
27:10We made Omi beef.
27:13How is it?
27:16It's wonderful.
27:17We prepared five kinds of Omi beef.
27:22You can choose the kind of Omi beef you like.
27:25When you feel a little painful, you can put your mind to it.
27:30You can put your mind to it.
27:33If you like, please buy it.
27:37Please buy it.