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00:00This is the magic restaurant of the night.
00:03The Osaka Udon restaurant ranking that professional chefs really don't want to tell you about.
00:08I don't want to tell you, but I really don't want to tell you about this place.
00:12I'm going to tell you.
00:14I'm going to tell you.
00:15I'm going to tell you.
00:18This is a super-hollow restaurant that opened last year after training at a famous restaurant with a long line.
00:24I don't want you to line up any more.
00:27It's been ranked one after another, including a limited back menu at a famous restaurant.
00:32This is a mystery.
00:36First of all, I'll announce the 10th place.
00:40The Kansai Konamonkai's free team, Mr. Kumiya.
00:46I don't want to tell you, but I'm going to tell you today.
00:51It's been about two years since it opened.
00:55It's a really satisfying udon, including the soup stock that my husband makes.
01:03Writer Keita Hidaka.
01:06I don't want to tell you, but I can eat a high-level udon.
01:11It's a secret.
01:13The 10th place that professional chefs really don't want to tell you about is...
01:18Sennen Udon, which is three minutes' walk from Osaka Metro Kujo Station.
01:25Let's investigate.
01:27I'm a big fan of udon.
01:31Mr. Mizuno really wants to see you again.
01:35I was going to tell you today, but I canceled it.
01:39Don't tell me what to do.
01:43Sennen Udon is a famous restaurant that has been open for only a few days.
01:52It's famous for its black beef udon and spicy curry udon.
02:00What do professional chefs say they don't want to tell you?
02:04You can choose what you want for lunch.
02:10You can choose between tempura, udon, and rice.
02:14That's a full-volume lunch.
02:19You can choose between kake and bukkake for udon.
02:23You don't have to pay extra for futatama.
02:27You can choose from four kinds of rice.
02:31You can choose from three kinds of toppings.
02:34I can't decide.
02:37This time, 50 professional chefs, such as first-class chefs and gourmet magazine writers,
02:43evaluated Sennen Udon in five categories, such as technology, holes, and toppings.
02:48As a result, Sennen Udon was selected as a cost-effective dish.
02:52What does that mean?
02:54Is this 1,000 yen?
02:55Yes, it's 1,000 yen.
02:56Are you an idiot?
02:59I'll do my best.
03:00I'll take it as 1,280 yen.
03:02I'll take it as 1,280 yen.
03:07It's effective.
03:09It's more effective than it looks.
03:13It's like a boxing body.
03:16I'll put this in my clinic.
03:19This chef is qualified to be a dashi sommelier.
03:24He uses selected ingredients to make delicious dashi.
03:30This chef is a dashi sommelier who is qualified to train a dashi specialist.
03:35He is a professional of dashi.
03:37Using his knowledge, he uses six ingredients such as kelp, iriko, shiitake, and urume-iwashi to make dashi.
03:44It's full of umami.
03:47He mixes two types of flour from Kagawa and Hokkaido.
03:54It smells good.
03:56It's amazing.
03:58I can drink it forever.
04:01It's fluffy.
04:04But it has a firm texture.
04:06It's soft.
04:08It's not just hard.
04:10It has a firm texture.
04:11It's easy to eat.
04:13Two Ultramen are eating udon noodles.
04:17It's hard.
04:18It's my first time.
04:19It's good.
04:21Nagano and Takeshi Tsuruno are actually seniors and juniors of the Ultraman series.
04:29Tiga was very popular.
04:31I didn't want to be called Tiga.
04:35I checked the chef list.
04:39I want Ultramen to check it.
04:43Kawamura, a professional udon chef, has a secret he doesn't want to tell.
04:49When I make udon noodles, I steal other people's udon noodles.
04:55You steal other people's udon noodles?
04:57That's not good.
04:59Which shop is it?
05:00It's this one.
05:01It's a pressure cooker.
05:05That's right.
05:07Actually, this udon shop uses a pressure cooker to make udon noodles.
05:13The noodles are chewy because it's cooked quickly.
05:17Did you steal this idea from another shop?
05:20That's right.
05:21It's a famous shop.
05:22It's Mitsushima Shin-uchi.
05:24I stole the idea from that shop.
05:28He stole the pressure cooker from Mitsushima Shin-uchi, a popular udon shop in Kadoma.
05:34What did the owner say?
05:37I think it's good.
05:39To be honest, I also stole the idea from the owner of YAMAMOTO MENZO.
05:44I stole it right away.
05:45He stole it.
05:46He stole it right away.
05:47He stole it right away.
05:49The 9th place in the ranking of Osaka udon shops that professional chefs don't want to tell.
05:55Sotsuka Masaaki, a food writer, will tell us about the shop.
06:01I didn't know there was a udon shop in a place like this.
06:06It's a shop in a residential area.
06:11It's just a car ride from Minamisenji Station.
06:15According to Sotsuka Masaaki's information, they will go to the udon shop in Anaba.
06:20It's Mutsu-kun.
06:21It's Mutsu-kun.
06:22He walked a lot.
06:23He walked a lot.
06:25Good morning.
06:26Good morning.
06:27Good morning.
06:29He looks like he's going to eat.
06:35Yui and her sister, a model who is 20 years old, are investigating.
06:44The next station to the shop is Hankyu Minamisenji Station.
06:49I don't know if it's hot or cold.
06:51I feel like I'm in Okinawa.
06:53Where are you from?
06:54I'm from Yashinoki.
06:55I'm not from Yashinoki.
06:56I'm from Yashinoki.
06:57Where are you from?
06:58I'm from Yashinoki.
06:59I'm from Yashinoki.
07:00I'm from Yashinoki.
07:01I'm from Yashinoki.
07:03Eat udon.
07:04Really?
07:05It's like this.
07:06It's like this.
07:09The identity of the mysterious shop is Kuromon Sakae.
07:14It takes about 15 minutes to walk from the station.
07:17From a food professional, the items in Anaba are highly rated.
07:21What is the originality of Kuromon Sakae's udon?
07:26According to Miyoshi, a food writer,
07:30I think the noodles are characteristic.
07:34It's like udon.
07:38Thank you very much.
07:40It's thin.
07:41Is this udon?
07:42It's definitely udon.
07:43It's not somen.
07:44It looks like somen.
07:49The biggest feature of Kuromon Sakae is this extremely thin noodle.
07:54The thickness is about 1.5 mm.
07:57The normal noodle takes about 20 minutes to boil,
08:00but this noodle takes about 2 minutes to boil.
08:05I've never seen this before.
08:06I can see it from here.
08:07It's shining.
08:08I've never seen this before.
08:09The gloss is amazing.
08:10It's shining a lot.
08:11If you look at it like this, it looks like somen.
08:15I'm looking forward to it.
08:16What is this?
08:17I'm going to try it.
08:21It's delicious.
08:22It's udon.
08:23Really?
08:25It's so thin, but it's very chewy.
08:28It's very chewy.
08:30It's too smooth.
08:31I don't need a throat.
08:32I don't need a throat.
08:34You need a throat.
08:35You need a throat.
08:36You need a throat.
08:38Yu-chan's zaru udon
08:40is recommended to taste the texture of thin noodles directly.
08:45In addition,
08:46it is also popular to eat warm thin udon
08:48with mushrooms with a crispy texture
08:50that can be found in Niigata called Yama-enoki.
09:01The noodles are chewy and the enoki mushrooms are crispy.
09:05It's good for your health.
09:07Enoki mushrooms are easy to eat.
09:10In fact, Kuromon Sakae used to be located in Kitashinchi, Kanraku-gai,
09:14and had been open for nearly 50 years.
09:17Even after moving to Toyonaka City,
09:19the shop has been open for many years since the Kitashinchi era.
09:26I've been here for decades.
09:29I've been here for decades.
09:33The taste of the shop has changed,
09:35but this shop hasn't changed at all.
09:37Yu-chan is Yu-chan.
09:39But, you look like him.
09:40I'll be like him in the future.
09:43What is the 8th place?
09:46Yarisugi-dashi udon.
09:49I'll choose Yarisugi-dashi udon.
09:52Yarisugi-dashi udon
09:56The noodles are thick.
09:57They are thick.
10:00I'll have a drink of chicken juice.
10:08This is the 8th place in the ranking of Osaka udon restaurants that professional eaters don't want to tell the truth.
10:14This is a shop that has many colorful shops.
10:17This is a shop that has many colorful shops.
10:19This is a shop that has many colorful shops.
10:22This is a shop that has many colorful shops.
10:26I think there is a genre called Osaka Sanuki.
10:31Osaka Sanuki udon is a type of Osaka-style broth with bonito and kelp.
10:36This udon is a combination of the noodles of Osaka Sanuki.
10:40I think this is the best version of Osaka Sanuki.
10:43Anyway, the broth is great.
10:46This shop is located in the colorful shopping street.
10:52Udon and Sake Colorful Kimu Naga
10:55This is a famous udon shop that everyone knows in the 19th year since it was established.
11:00That's why...
11:02I don't want to tell the truth because I don't want to get in trouble.
11:08There are a lot of people who don't like Sotsuka-san.
11:12Don't say that.
11:13Don't say that, Sotsuka-san.
11:14Don't say that, don't say that.
11:16The broth is praised by professional eaters.
11:21In the evaluation, the second place is highly rated.
11:25I think the root of Osaka's food culture is kelp.
11:31They use a lot of kelp.
11:36I think they are going against the common sense of udon.
11:39This is a new type of kelp called Konbu-dori in the colorful shopping street.
11:44They use kelp from that area.
11:48The owner of Kinugawa, who was fascinated by the kelp, was surprised.
11:53He moved to the side of the shopping street.
11:59Did he move?
12:00That's right.
12:01The place where the kelp is moved is close to the side of the kelp shop.
12:06Here is Konbu-dori.
12:09Here is colorful Kinugawa.
12:12He moved to the shop in 10 seconds.
12:17He moved.
12:18This kelp is very expensive in Hokkaido.
12:23It is four times more expensive than the general kelp used in udon restaurants.
12:29Is it the most expensive in Japan?
12:31I wonder if there is a restaurant that uses expensive kelp than Kinugawa in udon restaurants all over Japan.
12:39In addition, they make the highest quality bonito and mackerel themselves.
12:48They use a machine that costs about 600,000 yen.
12:51They cut the mackerel into 0.4 mm and make the soup stock.
12:56By doing this, they can make the soup stock rich.
13:04This is delicious.
13:05This has a strong scent.
13:07This is a product I have never seen.
13:10I have never eaten this product in Yoshimoto.
13:13I have never eaten this product in Yoshimoto.
13:16I have never eaten this product in Yoshimoto.
13:19I have never eaten this product in Yoshimoto.
13:22I have never eaten this product in Yoshimoto.
13:28Kinugawa's originality is also highly rated.
13:31This is because there are two favorite menus that appeared in March last year.
13:36Even though the soup stock is great, it is even more powerful.
13:41Yarisugidashi udon appeared.
13:45Yarisugidashi udon is the best udon.
13:48I will ask Tsuruno a question.
13:52What kind of udon is Kinugawa's Yarisugidashi udon?
13:58The name of this udon is Tsuruno.
14:00There is a vine in this udon.
14:03If you remove this vine, I will ask you to change the name of this udon.
14:09What is this?
14:10I have been doing this for a long time.
14:12Yarisugidashi udon uses a whole fish.
14:20The correct answer is here.
14:23This is a soup stock with a strong umami.
14:26This is a soup stock with a strong umami.
14:30This is a soup stock with a strong umami.
14:32This is Yarisugidashi udon.
14:34This is Hanakobu udon.
14:40The soup stock is originally delicious.
14:43This is on top of this.
14:45This is a good scent.
14:49I don't want to tell you this.
14:52I don't know what the name of this is.
14:54I don't know what the name of this is.
14:59What is the 7th place?
15:02The 7th place is Daikokucho.
15:06Is Daikokucho here?
15:08Is Daikokucho here?
15:10Is it near Namba?
15:12Is it near Namba?
15:14I was thinking about this.
15:16Is there a difference between Minami and Namba?
15:19I want to go to Minami.
15:22Why?
15:23Because it's cool.
15:24Is it because it's cool?
15:25Let's go to Minami.
15:26Yui, I'm sorry.
15:28Ta-da!
15:30We have arrived.
15:31It's natural.
15:33I'm not conscious of the camera.
15:36This is Tenkomori.
15:38This is Tenkomori.
15:40This is Tenkomori.
15:43This is near Namba.
15:45This is a popular restaurant for comedians.
15:48This is a popular restaurant for comedians.
15:52Udon is made from a dough that has been left overnight to give it a chewy texture.
15:59The soup stock is a must for Sanuki Udon in Kagawa.
16:04The soup stock is a must for Sanuki Udon in Kagawa.
16:08The soup stock is a must for Sanuki Udon in Kagawa.
16:13Tenkomori is in 7th place.
16:15The originality of Tenkomori is highly rated by food professionals.
16:19Hirosato, who is a food coordinator, told me the reason.
16:26This may be sold out, so I don't want to eat it.
16:31However, there is a Udon with a limited amount of originality.
16:36I bought it.
16:37It's ugly.
16:39Tenkomori has two types of Udon with a limited amount of originality.
16:43The first one is...
16:44I got it.
16:45Thank you for waiting.
16:47This is Katsukare Udon.
16:48This looks very delicious.
16:49This is very big.
16:52I have never seen Katsukare Udon.
16:55This looks delicious.
16:58This is a luxurious drink with a piece of pork cutlet on a spicy curry soup stock with seven kinds of spices.
17:07This is a limited Udon with only 20 dishes a day.
17:11This is one of the rare dishes with 20 dishes a day.
17:14This looks delicious.
17:16I think Tsuruno will like this.
17:18I think so, too.
17:19I think Tsuruno should eat this.
17:22This is absolutely delicious.
17:23You should eat this first.
17:31This is delicious.
17:33This is very delicious.
17:34This is soft and juicy.
17:36This is very delicious.
17:41This is very soft and juicy.
17:42This is a little spicy.
17:45This is easy to eat.
17:47This is very delicious.
17:48This looks delicious.
17:50YU-CHAMI looks like my eldest daughter.
17:55Is that so?
17:56Her name is UTA, but I call her YU-CHAMI at home.
18:00This is very delicious.
18:02This is a limited Udon with only 20 dishes a day.
18:09This is a very luxurious Udon with a large number of oysters.
18:12This is a very luxurious Udon with a lot of oysters.
18:18There are 10 dishes a day.
18:25This is very delicious.
18:27The noodles are very soft.
18:31The soup is in the thick noodles.
18:33You can enjoy the taste of this in your mouth.
18:36I have never eaten this.
18:38This is very delicious.
18:40This is a level that everyone is eating.
18:43This is a level of freshness.
18:45Do you eat oysters?
18:48I eat scallops.
18:49You don't have to say that.
18:51You don't have to say that.
18:54This is the 6th place in the Osaka Udon restaurant ranking.
19:00The first place is the gourmet blogger MSABURO.
19:04This is a very good restaurant.
19:09This is very delicious.
19:14The 9th place is TANIMACHI.
19:18It takes 3 minutes to walk south.
19:22TANIMACHI has a unique atmosphere.
19:26What is this?
19:27This is a very famous restaurant.
19:32This restaurant has been in business for more than 50 years.
19:39The soup of bonito and kelp and the flat noodles are nostalgic.
19:43This is an order Udon.
19:46On the other hand, Hamaguri Udon and Harihari Udon are also popular.
19:59This is easy to eat.
20:03This is crispy and has a strong taste of Udon.
20:07This is good because the pork is big.
20:11You can eat it with water.
20:13I'm glad I was born in Kansai.
20:17The soup of Hamaguri Udon is amazing.
20:20This is a level that makes children happy.
20:26This is a restaurant that has changed its specialty.
20:28This is a restaurant that has changed its specialty.
20:34There are more than 30 types of Udon.
20:38What is the biggest feature of this restaurant?
20:44I think it's rare in Osaka.
20:46This restaurant is open 24 hours a day.
20:49This restaurant is open 24 hours a day.
20:53Moreover, there are no days off all year round.
21:00Why don't you take a day off?
21:01It's easier for customers to come if it's open 24 hours a day.
21:05Sales go down.
21:08This restaurant is especially busy from midnight to 3 a.m.
21:15Even if you get drunk in the middle of the night, you can eat delicious Udon.
21:19This restaurant is a great place to eat at night.
21:21Did you drink?
21:24How did you feel when you drank?
21:30I drank.
21:31What's wrong with you?
21:32My tongue is broken.
21:34This restaurant is close to Namba and Tsuruhashi.
21:36So many people come to this restaurant after drinking.
21:41This restaurant is also surrounded by business districts and residential areas.
21:45So customers come to this restaurant 24 hours a day.
21:50This restaurant has become a hot topic on social media.
21:53In the past few years, customers have increased in the middle of the night.
21:58You can enter this restaurant without lining up yet.
22:01If I tell you this on TV, you won't be able to enter this restaurant.
22:04You won't be able to enter this restaurant.
22:06That's right.
22:07You'll be drunk.
22:10What do professional chefs think?
22:13I think you won't be able to enter this restaurant.
22:17Thank you very much.
22:19I'm ready to shoot any time.
22:23She declared it.
22:26What is the fifth place?
22:28I was shocked every time I saw this restaurant.
22:37The fifth place is a restaurant that professional chefs don't want to tell you about.
22:43This restaurant is located near Keihan Taki Station in Moriguchi City, Osaka.
22:49This restaurant is always crowded.
22:52According to Ms Mori, who manages the food area of Abeno Q's Mall,
23:00I didn't like mushrooms.
23:02But I was shocked when I saw this udon at Nikumanitake.
23:08This udon is very crispy.
23:10It goes well with udon and yakumi.
23:13When I ate this udon, I fell in love with it.
23:18That's amazing.
23:20This restaurant is full of miracles.
23:24It's called Nikumaitake.
23:27It has hot spring eggs, domestic beef, and maitake mushrooms.
23:35This udon is served more than 100 times a day.
23:42It looks delicious.
23:45The fifth place is Odoru Udon.
23:51This restaurant is not only in Taki Station, but also in the basement of the third building in front of Osaka Station in Umeda.
23:57This restaurant is very popular.
24:01The second place is highly rated by professional chefs.
24:07Mr Takada's passion for noodles is amazing.
24:11First of all, I put what I like in the first place.
24:17It's not hard noodles.
24:20It's smooth at the base.
24:22But when I bite it, it's elastic.
24:25That's the feature of Odoru Udon.
24:28Of course, there is a fixed recipe.
24:30But I change it according to the season, temperature, and flour.
24:38According to Mr Takada, the condition of flour and noodles varies from day to day.
24:45When I bite it, it's elastic.
24:49It's very moist.
24:51When it's moist, it's elastic.
24:54I think I should reduce the amount of water.
24:56I think I should lower the temperature.
25:01Noodles are deep.
25:03There is a way to maximize the potential of noodles.
25:09We set the noodles to be delicious when they are cold.
25:13If possible, I want you to eat cold noodles.
25:16There is a texture of noodles that can only be produced in cold udon.
25:21I'm glad you taught me this.
25:24But in this season, cold udon is a little...
25:28If you want to eat udon with warm soup stock, I recommend you to eat udon with warm soup stock.
25:38I want you to eat udon with warm soup stock.
25:42Then you can eat udon with warm soup stock while leaving the goodness of the noodles.
25:47I'll give you a quiz.
25:51It was when Mr Takada opened Odoru Udon.
25:57He said, it's not bad, but it's not as successful as that.
26:05At that time, the customer said,
26:09That was a big shock.
26:12On the day when he was not satisfied with the noodles,
26:15What was the word that Mr Takada was shocked to hear from the customer?
26:20I think this is a simple answer.
26:24He raised his arm.
26:26He was praised for not being satisfied with the noodles.
26:30What is the correct answer?
26:32He said, it was delicious today, too.
26:36I was sad that he couldn't be satisfied with the noodles he wanted to eat.
26:44That's cool.
26:48Now, let's go to the udon restaurant that Nagano really doesn't want to tell you about.
26:53It's called Tato Yosuke in Akita.
26:56It's an Inaniwa udon restaurant.
26:58Inaniwa udon has a flavor and umami that comes out when it's cooked.
27:03It's very smooth.
27:06It's very smooth.
27:08Please try it.
27:11Now, let's move on to the 4th place in Osaka's udon restaurant ranking.
27:18It's a ramen restaurant with a long line in Nakatsu.
27:21It's a restaurant run by Michelin Bib Gourmand.
27:24The owner is Kondo.
27:27It's a restaurant in Umeda.
27:29It's well-known, isn't it?
27:31It's well-known.
27:33To be honest, I don't want to be known more than this.
27:39The owner is Yoko Kishimoto.
27:43There's always a long line.
27:46But I can't miss this place.
27:48The third building in front of Osaka Station is where the restaurant is.
27:53Udon is always in a long line.
27:58Crispy tempura goes well with udon.
28:01Bukkake udon is popular.
28:04What's special about this restaurant?
28:06Even if you don't go to Kagawa, you can eat Kagawa's cold udon in Osaka.
28:11The owner is from Kagawa.
28:13It's a traditional cold udon.
28:17The owner's family is a udon restaurant in Kagawa Prefecture.
28:22He inherited that spirit.
28:24All the noodles are hand-cut Kagawa style.
28:28The flour is also from Kagawa Prefecture.
28:32The soy sauce is also from Kagawa Prefecture.
28:38The dough is also made in Kagawa Prefecture.
28:43He sends the dough to a store in Osaka every morning.
28:47Anyway, it's a restaurant in Kagawa Prefecture.
28:52Udonbo was published by Michelin Bib Gourmand for three consecutive years.
28:58He has introduced this restaurant nine times.
29:03But there is a secret menu.
29:09This is the secret menu.
29:12I'm looking forward to it.
29:14The quality is excellent.
29:17It's written on the menu.
29:19If you look at the menu, you won't notice it.
29:23What's the secret menu?
29:29This is the secret menu.
29:32If you put your smartphone on the QR code, you can see the menu.
29:39This is the secret menu, Tsukigawari Udon.
29:44It's hard to understand.
29:48I made it bigger.
29:53Tsukigawari Udon has a lot of originality.
29:58In February, he introduced Anmochi Udon.
30:03It's based on Kagawa's local cuisine.
30:06There is Anmochi in the white miso soup.
30:09It's even more surprising.
30:11It's a refreshing Udon made of Sugachi and Ichijiku.
30:15It has a light taste of Ichijiku.
30:20It's Ichijiku.
30:22It goes against the common sense of Udon.
30:25You can see that he eats a lot of food.
30:31Kasu Udon in March has a different taste.
30:36It's made like ramen with boiled eggs and black pepper.
30:42It looks delicious just by looking at it.
30:45It's like ramen.
30:46This is delicious.
30:48I feel like I'm eating a new and delicious food.
30:51It's neither ramen nor Udon.
30:54It's just right.
30:56This is amazing.
30:58The fat gives it a punch.
31:00It's like ramen.
31:04Let's do it in April.
31:07I want you to do it regularly.
31:10I don't want to tell you the truth.
31:13It's time for the best 3.
31:16IREKUN is an Instagrammer.
31:20I think this is the best curry Udon I've ever eaten.
31:26This is the best curry Udon I've ever eaten.
31:30This restaurant is highly rated by COSPA ORIGINAL.
31:34It's the only one with a good visual.
31:38I'm in Teradacho, Osaka.
31:42Here it is.
31:43Ta-da.
31:46It's delicious.
31:48It's like ramen.
31:51It's like ramen.
31:58It's right in front of Teradacho Station.
32:02It's a curry Udon with a great visual.
32:09What is this?
32:11It's huge.
32:13Is it Udon?
32:15It's Udon.
32:17I can't see Udon.
32:20It doesn't look like curry.
32:23It's curry.
32:25The noodles look strong.
32:28It's a curry soup with a stronger flavor than a normal curry Udon.
32:33On top of that, there is a large amount of noodles.
32:38Finally, it's a curry Udon.
32:47Can I try it?
32:48The noodles are thick.
32:50I was surprised.
32:52The noodles are thick.
32:54It's called GOUMEN.
32:56GOUMEN?
32:58It's very strong.
33:00What does that mean?
33:02It's like squid sashimi.
33:13Is it delicious?
33:14It's delicious.
33:15It's a little spicy.
33:17It's like squid sashimi.
33:19It's very chewy.
33:21You can get free rice for curry Udon.
33:24It's the best.
33:26I'll eat it.
33:28It's the best.
33:32It's delicious.
33:33It's the best.
33:38It's a curry Udon full of volume.
33:42However, there are other charms of ARMIN.
33:47I'm not lying.
33:50The more I look at it, the more I like it.
33:53It's all taken.
33:55ARMIN gets a member card with a stamp on the first floor.
33:59If you get 20 points, your rank will increase.
34:04If you get 20 points, you'll get a silver card.
34:07A silver card?
34:09I got a silver card.
34:11If you get a silver card, you can order the back menu.
34:14Next is gold.
34:16It's a license.
34:18Finally, it's a black card.
34:21There's a black card on top of it.
34:24You can go up to stage 2.
34:28You made it up too much.
34:30What's going to happen?
34:32After clearing stage 2, there is a stage beyond stage 3.
34:37If you go about 500 times in total, you will reach the final stage.
34:43It is said that the total amount is 500 yen.
34:47In fact, it's a lot of money.
34:51It's the second round of the final.
34:54How many times did you go?
34:56About 960 times.
34:58That's a lot.
35:01The store did not expect the second round of the final.
35:05It seems that the second round of the final is not available yet.
35:11If the second round of the final is 1000 yen, it will be free.
35:16What should I do?
35:18I'd like to have a side dish.
35:20I'd like to have a sausage.
35:22A sausage?
35:24It's not too hard.
35:26I'd like to have a small happiness.
35:29I ate it at that time.
35:31From the middle, I can only see the cuteness.
35:35Thank you very much.
35:37I'm going to play.
35:39I don't want to tell you the truth about professional food.
35:42The second place in the Osaka udon store ranking.
35:45I don't think I've ever had a hard time cooking.
35:49I think the noodles are delicious.
35:53On top of the noodles.
35:55There are five.
35:58The second place is the famous TAKEUCHI UDON in Kansai.
36:03It has been in operation for nearly 20 years in Osaka.
36:07It is always a big success on weekdays and holidays.
36:13The specialty is TORITENBUKKAKE.
36:18There are five large TORITEN on 500g of noodles.
36:23TAKEUCHI UDON is said to be the origin of TORITENBUKKAKE UDON.
36:28I didn't put a picture on the menu.
36:31I aimed for an impact when I came out.
36:34Udon is weak.
36:39It's weak in attack.
36:41If you want to fight with yourself, you have to put in about five.
36:45When I went there for the first time, I was surprised to hear the voice.
36:50There are five large TORITEN on the menu.
36:55To create a chewy texture, the noodles are blended with domestic wheat flour from Hokkaido and Mie Prefecture.
37:03When I eat it, I wonder if the noodles have grown.
37:08I want to make something that has a core and grows.
37:13TAKEUCHI UDON is said to exceed 80% of customers' orders.
37:19What is TORITENBUKKAKE?
37:22I don't want to say much because I don't want to increase the number of customers.
37:27I have about 10 TORITEN.
37:32For example, ONTAMA WAKAMEBUKKAKE.
37:36There are a lot of large wakame on the top of the noodles.
37:42Mix ONTAMA WAKAMEBUKKAKE and eat it.
37:44WAKAMEBUKKAKE has a chewy texture.
37:50There are two large GESO TEN on the menu.
37:57GESO TEN and MAITAKE TENBUKKAKE.
38:02This is amazing.
38:04This is a big one.
38:07This is amazing.
38:10This is too big.
38:16This is soft.
38:19This is a GESO TEN that is surprisingly easy to eat.
38:22This has a good cut.
38:25This stretches.
38:28This is smooth.
38:30When I suck this, I feel a stretch.
38:34I made a restaurant with a menu called TORITEN.
38:38I made GESO TEN based on meat and seafood.
38:44GESO TEN and MAITAKE TENBUKKAKE were developed to be a specialty of TORITENBUKKAKE.
38:51However.
38:53This is okay.
38:55I don't think I can eat this.
38:59To be honest, I can't eat this.
39:02I eat this.
39:04This restaurant's regular customer, FUJIHARA.
39:07I often go to this restaurant.
39:10TAKEUCHI, the owner of this restaurant.
39:12He doesn't want to introduce GESO TEN and MAITAKE TENBUKKAKE on TV.
39:17Why is that?
39:20This is a big one.
39:23This is too expensive.
39:26This is not good for me.
39:28This restaurant is not profitable at all.
39:30What is the correct answer?
39:32TORITEN is the main dish.
39:35If you don't keep raising the bird, the restaurant won't run.
39:38If GESO TEN is put in there, the place will be taken.
39:42Why did you make it?
39:45It's hard to prepare the main TORITEN.
39:48It's hard to order GESO TEN.
39:51I don't know this.
39:53I think GESO TEN would be easier if it was a little smaller.
39:58He is a good-looking man.
40:01I'm glad to hear that.
40:04Which one do you choose next?
40:09I choose TORITEN.
40:11I don't like TORITEN.
40:14The owner said that GESO TEN would be difficult to prepare.
40:18Finally, the first place is announced.
40:21Before that.
40:24Chef TAKENUCHI, a popular Italian chef in FUKUSHIMA, OSAKA.
40:28He introduces a recipe using UDON.
40:33I use UDON instead of pasta.
40:36Please use pasta.
40:39Can you use UDON?
40:41In Italy, there is a pasta called PICCI.
40:46Is it from TOSCANO?
40:48Yes.
40:50This is PICCI.
40:52This is a pasta made with flour, water, and salt.
40:54The ingredients are almost the same as UDON.
40:57This is thick noodles, so it goes well with meat sauce.
41:02This time, I make meat sauce with frozen UDON.
41:09This is a time-saving idea.
41:14First, I fry the garlic over low heat.
41:18When the garlic smells like oil, add onions.
41:23Season with salt.
41:27I fry the onions until they turn brown.
41:32Today I use this to make it in time.
41:36This is honey.
41:39I fry vegetables and add honey to make them sweeter.
41:47By heating the honey, it becomes fragrant.
41:55Next, I fry the meat.
41:58This time, I use beef.
42:02Is it similar to minced meat?
42:04Yes.
42:05This time, I cut the meat into small pieces.
42:08This makes the meat more delicious.
42:15This minced beef goes well with UDON.
42:22When the meat is cooked, add red wine and canned tomatoes.
42:28Season with salt.
42:32I simmer this for about two hours.
42:37Today I add Japanese ingredients to make it in time.
42:42Japanese ingredients?
42:44I want to make it in time.
42:46Do you use Japanese ingredients to shorten the simmering time?
42:50Is that miso?
42:52That's right.
42:54The correct answer is HOSHI SHIITAKE.
43:01It's completely different.
43:04I want to simmer Bolognese slowly and reduce the umami.
43:08I want to shorten the simmering time by maximizing the umami of HOSHI SHIITAKE.
43:14The point is how to use HOSHI SHIITAKE.
43:17I cut this.
43:21Is this HOSHI SHIITAKE?
43:22Do you have to return this?
43:23Yes, it's easy.
43:24This is a real HOSHI SHIITAKE.
43:27This is a real HOSHI SHIITAKE.
43:29Is that a real HOSHI SHIITAKE?
43:31It looks like cheese.
43:35It looks like cheese.
43:37This is a real HOSHI SHIITAKE.
43:39By doing this, the simmering time is only 5 minutes.
43:44Add the boiled udon noodles to the sauce.
43:52Sprinkle cheese on the finish.
43:57This completes the meat sauce with a lot of meat.
44:01This is UDON.
44:05ITADAKIMASU.
44:09This is UDON.
44:13This is a good match for UDON.
44:15The taste of UDON is good.
44:17This is a natural sweetness from stir-frying onions in the color of the rain.
44:21This is a natural sweetness of onions.
44:23I didn't know this taste.
44:26I didn't think it was so good in a short time.
44:27I don't think so.
44:28I think it's really good for kids who are growing up because it has a strong meaty taste.
44:37That's true.
44:39Osaka Udon Ranking, which professional cooks don't want to tell the truth,
44:43proudly announces the winner.
44:50Osaka Udon Ranking, which professional cooks don't want to tell the truth,
44:54finally announces the winner.
44:58There are three items, which are art, holes, and toppings.
45:03This restaurant was just opened last year,
45:06but I really don't want to tell the truth.
45:08It's really delicious.
45:10I'm so happy that I'm surprised.
45:12The Italian who is good at cooking,
45:14Michelin Big Gourmand,
45:15Ricperare Takeuchi,
45:16and Tsuchiya Riku.
45:19I don't want to tell the truth,
45:21but I have no choice.
45:24I think the total balance is great.
45:27This is a new restaurant established by a person who has been serving at Takeuchi Udon.
45:33The owner of the restaurant, who trained at Takeuchi Udon, is in second place.
45:38That's great.
45:39He's still in first place.
45:40He's in first place.
45:41This is a great achievement.
45:42Takeuchi, how do you feel?
45:44What about the gourmet blogger, Nao-chan?
45:47I like this restaurant because it is developed by myself.
45:57I went to the restaurant in first place at lunch time.
46:02The balance is not good.
46:04I haven't been served yet.
46:06The difference is obvious compared to Takeuchi Udon, where the owner was training.
46:13I'm sure it's here.
46:14I don't want to tell the truth, but I have no choice.
46:16I think the total balance is great.
46:20I don't want to tell the truth.
46:22I don't want to be in first place.
46:25It's over today.
46:28The most popular dish is, of course, the same as Takeuchi Udon.
46:31It's called Toriten Bukkake.
46:33If you compare them,
46:34they look almost the same as Udon Toriten Yakuni.
46:39The restaurant that won the first place is
46:42100 million yen.
46:46The restaurant opened in May last year.
46:50It's the first place.
46:54Congratulations.
46:55The second place is the winner.
46:58The second place is the winner.
46:59The second place is the winner.
47:01What?
47:03He looks like he's in trouble.
47:06They look almost the same as Takeuchi Udon,
47:09but the only difference is the noodles.
47:13The flour they use is different from Takeuchi Udon.
47:16It's made in Kyushu and Hokkaido.
47:20And the biggest difference is that they add a lot of salt water.
47:26By doing this,
47:29It has a texture like a gummy.
47:31However, it has a smooth and chewy texture.
47:35This is the current trend.
47:37It's like a gummy.
47:38It's stretchy.
47:40It's really good.
47:42It's fluffy.
47:43It makes my heart flutter.
47:44The inside is good, too.
47:46The noodles that pursue the texture like a gummy are very popular.
47:53The noodles are thinner than the ones in the master's restaurant.
47:56It's good.
47:58The soup stock is made with kelp, mackerel, bonito, and kelp.
48:03The noodles are thin and light.
48:08It's good.
48:12It's good.
48:14It's soft, but it has a firm texture.
48:16It's like a gummy.
48:20It's chewy overall.
48:22The inside is good, too.
48:24On the other hand, the chicken restaurant is faithful to the bamboo shoot udon restaurant.
48:32It's very crispy.
48:34The chicken is very juicy.
48:36It's like chicken juice.
48:39That's how juicy it is.
48:42Actually, there is a secret to this juiciness that I don't want to tell you.
48:49That is...
48:52This is...
48:55This is the secret to the juiciness.
49:03What is the secret of the juicy chicken restaurant?
49:09This is...
49:10He's swallowing it now.
49:11That's right.
49:12By swallowing the sauce, the moisture in the chicken will be absorbed.
49:17The chicken is often swallowed in three hours, but this is...
49:22It's been about five minutes.
49:26He swallows it in five minutes.
49:29This is the secret to the juiciness.
49:34Congratulations on winning first place.
49:35Thank you very much.
49:36This is...
49:38This is a big sticker of the product.
49:41This is a big sticker of the product.
49:43It's like a sticker of a store on the Internet.
49:50The first half of the competition is a shopping district.
49:53The first half of the competition is a shopping district.
49:54What is the most enjoyable shopping district in 2000 yen?
49:57The shopping district is warm.
50:08Welcome to Kyoto.
50:11Welcome to Kyoto.