水野真紀の魔法のレストラン 2025年2月26日 #964「食のプロ50人がホンマは教えたくない 大阪うどんランキング」
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TVTranscript
00:00This is the magic restaurant of the night.
00:03The Osaka Udon restaurant ranking that professional chefs don't want to tell you about.
00:08I don't want to tell you, but I don't want to eat here.
00:12I don't want to be told.
00:14I don't want to be told.
00:15I don't want to be told.
00:18The famous restaurant that opened last year, Chou Anaba.
00:24I don't want to be told anymore.
00:27It is ranked in the back menu of famous restaurants.
00:33This is a mystery.
00:36First of all, I will announce the ranking.
00:40The Kansai Konamonkai team secretly told me.
00:44Mr. Yamaguchi.
00:46I don't want to tell you, but I will tell you today.
00:51It's been about two years since it opened.
00:55I'm really satisfied with 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 story.
01:13The restaurant that professional chefs don't want to tell you about.
01:18It is located three minutes' walk from Osaka Metro Kujo Station.
01:22Sennen Udon.
01:25Let's investigate.
01:28I'm a big fan of udon.
01:31Mr. Yamaguchi wants to see me again.
01:36I canceled my appointment today.
01:39He has a good plan.
01:43Sennen Udon is a famous restaurant that has just opened.
01:47There are few days when you can line up.
01:50It's a famous restaurant that everyone knows.
01:53Black beef udon.
01:56Spicy curry udon.
02:00What do professional chefs say they don't want to tell you?
02:05You can choose your lunch.
02:10You can choose tempura, udon, and rice.
02:14You can choose your lunch.
02:19You can choose your udon.
02:23You don't have to pay extra for two servings.
02:27You can choose four kinds of rice.
02:31You can choose three kinds of toppings.
02:34I don't know what to choose.
02:37There are 50 professional chefs.
02:43There are five categories of dishes.
02:48As a result, Sennen Udon is expensive.
02:54Is this 1,000 yen?
02:55Yes, it is.
02:56Are you stupid?
03:00Let's take 1,280 yen.
03:02Is this 1,280 yen?
03:08It's delicious.
03:10It's more delicious than it looks.
03:13This is the body of a boxer.
03:16I'll put this in my store.
03:20He is qualified as a dashi sommelier.
03:25He uses selected ingredients to make delicious soup stock.
03:30He is qualified as a dashi sommelier.
03:37He uses six ingredients to make soup stock.
03:47He mixes two kinds of flour.
03:54It smells good.
03:57I can drink this all the time.
04:00It's soft.
04:04But it's soft.
04:06It's not hard.
04:10It's soft.
04:13Two Ultramen are eating udon.
04:17It's hard.
04:18Is this your first time?
04:19Yes.
04:20Nagano and Takeshi.
04:23They are the seniors and juniors of the ULTRAMAN series.
04:28TIGA was very popular.
04:30I didn't want to be called TIGA.
04:35I wanted to be called TIGA.
04:38I didn't want to be called TIGA.
04:39I didn't want to be called TIGA.
04:43Kawamura, the editor of Sennen Udon, has a secret.
04:50I make udon at a restaurant.
04:55He made udon at a restaurant.
04:58He made udon at a restaurant.
05:02This is a pressure cooker.
05:07This restaurant uses a pressure cooker to make udon.
05:13Udon is cooked quickly.
05:17This idea was copied from another restaurant.
05:20This is a famous restaurant.
05:22This is a restaurant that was copied from MITUSHIMA SHINUCHI.
05:26It's true.
05:28He made a pressure cooker from MITUSHIMA SHINUCHI.
05:34He told the owner about this.
05:38I think it's good.
05:39I copied Yamamoto's pressure cooker.
05:43I copied it right away.
05:45He copied Yamamoto's pressure cooker.
05:49This is the 9th place in the ranking of UDON TERI in OSAKA.
05:55SOTSUKA MASAAKI, a food writer, will tell us about this restaurant.
06:01There is a restaurant in this area.
06:06This is a restaurant in the neighborhood.
06:10This is a restaurant that passes by a car from MINAMISENJI.
06:15SOTSUKA MASAAKI will tell us about this restaurant.
06:20This is MOTSU-KUN.
06:22He walked a lot.
06:25Good morning.
06:26This is YU-CHAN.
06:29This is YU-CHAN.
06:32This is YU-CHAN.
06:35This is YU-CHAN.
06:36This is YU-CHAN, YU-CHAN's younger sister.
06:41This is YU-CHAN's younger sister.
06:44This is MINAMISENJI.
06:49I don't know if it's hot or not.
06:51It's like Okinawa.
06:53There is YASHINOKI.
06:55This is not YASHINOKI.
06:56This is YASHINOKI.
06:57This is YASHINOKI in the middle.
07:00This is YASHINOKI.
07:03Eat UDON.
07:05This is UDON.
07:09The name of this restaurant is KUROMON SAKAE.
07:14It takes about 15 minutes to walk from the station.
07:17This restaurant is highly rated by food professionals.
07:21This restaurant is also original.
07:25According to the food writer MIYOSHI.
07:28This is UDON.
07:30This is UDON.
07:34This is UDON.
07:38Thank you very much.
07:40This is UDON.
07:43This is not SOUMEN.
07:45This looks like SOUMEN.
07:49The biggest feature of KUROMON SAKAE is this thin noodles.
07:54This is about 1.5 mm thick.
07:57The normal noodles take about 20 minutes to boil.
08:00This is about 2 minutes to boil.
08:03This is about 1.5 mm thick.
08:05This is the first time I see this.
08:07This is shiny.
08:08This is the first time I see this.
08:09This is shiny.
08:10This is shiny.
08:12This is SOUMEN.
08:15I'm looking forward to this.
08:16I eat this.
08:21This is UDON.
08:23Is this UDON?
08:25This is thin, but the texture is good.
08:28This is thin, but the texture is good.
08:30This is very smooth.
08:32I don't need a throat.
08:34You need a throat.
08:38YU-CHAN ate ZARU UDON.
08:40I recommend this because it has a direct texture of thin noodles.
08:45This is YAMAE NOKI.
08:49This is a limited edition of this season.
08:51UDON with mushrooms is also popular.
09:01The noodles are chewy and the enoki mushrooms are crispy.
09:05Enoki mushrooms are good for your health.
09:08It's easy to eat.
09:10This is KUROMON SAKAE.
09:12This restaurant has been operating in KITASHINCHI for about 50 years.
09:17Even though she moved to TOYONAKA, she has been visiting this restaurant for many years.
09:26I have been visiting this restaurant for decades.
09:29I have been visiting this restaurant for decades.
09:32The taste of the restaurant has changed.
09:35This restaurant hasn't changed at all.
09:37YU-CHAN is YU-CHAN.
09:39We are similar.
09:43Who is in 8th place?
09:46This is YARISUGI DASHI.
09:49This is YARISUGI DASHI.
09:56The noodles are thick.
10:00This is chicken juice.
10:08This is the 8th place in the ranking of OSEKA UDON.
10:14This is a restaurant that has many colorful shops.
10:17This is a restaurant that has many colorful shops.
10:19This is a restaurant that has many colorful shops.
10:22YOSHIKO is also in 8th place.
10:26I think there is a genre called OSAKA SANUKI.
10:31OSAKA SANUKI UDON is a combination of bonito kelp and Osaka-style soup stock and SANUKI-style noodles.
10:40I think this is the best version of OSAKA SANUKI.
10:43The soup stock is amazing.
10:46This restaurant is located in KARAHORI SHOTENGAI.
10:52This is UDON TOSAKE KARAHORI KIMUGAWA.
10:55This is a restaurant that has been in business for 19 years.
10:58This is a restaurant that everyone in the UDON industry knows.
11:00That's why.
11:02If it's too crowded, I can't get in.
11:06I don't want to tell you.
11:08I hate SHOTSUKA.
11:12Why don't you tell me?
11:13Don't tell me, SHOTSUKA.
11:16The soup stock is praised by food professionals.
11:21The technical evaluation is also highly rated.
11:25The key to Osaka's food culture is konbu kelp.
11:31I use konbu kelp a lot.
11:36I think konbu kelp is beyond the common sense of UDON.
11:39There is a konbu dealer in KARAHORI SHOTENGAI.
11:44He sells konbu kelp.
11:48The owner of KIMUGAWA fell in love with konbu kelp.
11:51He was surprised.
11:53He moved to the side of the shopping street.
11:59Did he move?
12:00Yes.
12:01The place to be moved is close to the side of the konbu dealer.
12:06The konbu dealer is here.
12:09The konbu dealer in KARAHORI KIMUGAWA is here.
12:12He moved to the shop in 10 seconds.
12:17He moved.
12:18This konbu is very expensive in Hokkaido.
12:23It is four times more expensive than the general konbu used in udon restaurants.
12:29Is it the same in Japan?
12:31I wonder if there is a konbu dealer using konbu kelp more expensive than KIMUGAWA in udon restaurants all over Japan.
12:39He uses the highest quality bonito and mackerel.
12:53He uses a machine that costs 600,000 yen.
12:56He cuts it into 0.4 mm and makes soup stock.
13:01By doing this, the soup will be rich in flavor.
13:09This is delicious.
13:10This has a great scent.
13:12This is a product that I have never met.
13:15In YOSHIMOTO, you can only eat this product.
13:19You can only eat this product.
13:22You can only eat this product.
13:27KIMUGAWA also likes originality.
13:31This is a menu that appeared in March last year.
13:36This is a soup stock that is originally great, but has become more powerful.
13:41This is YARISUGI DASHI UDON.
13:45This is YARISUGI DASHI UDON.
13:48I have a quiz for TSURUNO.
13:52What kind of udon is KIMUGAWA's YARISUGI DASHI UDON?
13:57This is YARISUGI DASHI UDON.
13:58The name of this udon is TSURUNO.
13:59This is a smooth udon.
14:03If you remove this, you will be punished.
14:09What is this?
14:10I've been doing this for a long time.
14:12YARISUGI DASHI UDON uses a whole fish.
14:19This is the correct answer.
14:22This is a soup stock with a strong umami.
14:25This is white kelp and bonito flakes.
14:31This is YARISUGI DASHI UDON.
14:33This is HANAKOBU UDON.
14:39This soup stock is delicious.
14:43This soup stock has a strong umami.
14:45This soup stock has a strong umami.
14:49I don't want to tell you this.
14:52I don't want to tell you this.
14:54I don't want to tell you this.
14:59What is the 7th place?
15:02The 7th place is DAIKOKUCHO.
15:06Is DAIKOKUCHO here?
15:08Is DAIKOKUCHO here?
15:10Is DAIKOKUCHO near NANBA?
15:12Is DAIKOKUCHO near NANBA?
15:14I think it's here.
15:16I think it's here.
15:19I want to go to NANBA.
15:22Why?
15:23Because it's cool.
15:24Because it's cool.
15:25I want to go to NANBA.
15:26I want to go to NANBA.
15:28I'm sorry.
15:30I arrived.
15:31I arrived.
15:33I'm not conscious of the camera.
15:36DENKOMORI is just a walk from DAIKOKUCHO station.
15:43DENKOMORI is close to NANBA.
15:45So there are many comedians here.
15:52UDON is soft.
15:55UDON is made from dough and left overnight.
15:59DASHI is a must for SANUKI UDON in KAGAWA.
16:04KANSAI is famous for KATSUO BUSHI.
16:08SANUKI and KANSAI are close to each other.
16:13DENKOMORI is famous for its originality.
16:19HIROSATO told me the reason.
16:21HIROSATO is a food coordinator.
16:26This may be sold out.
16:29I don't want to say much.
16:31There is a limited edition UDON with originality.
16:36I bought it.
16:38DENKOMORI has two types of UDON with originality.
16:44I was waiting for you.
16:46This is KATSU CURRY UDON.
16:49This is very big.
16:52I have never seen KATSU CURRY UDON.
16:55This looks delicious.
16:58This is KATSU CURRY UDON with seven types of spices.
17:02This is a luxurious bowl of KATSU CURRY UDON.
17:07This is a limited edition UDON that can only be eaten 20 times a day.
17:11This is a rare dish that can only be eaten 20 times a day.
17:14This looks delicious.
17:16TSURUNO seems to like this.
17:19TSURUNO should definitely eat this.
17:22This is absolutely delicious.
17:29This is delicious.
17:32This is very delicious.
17:34This is soft and juicy.
17:36This rice is also delicious.
17:41This is very soft.
17:43This is a little spicy.
17:45This is easy to eat.
17:47This is very delicious.
17:50YU-CHAMI looks like my daughter.
17:55Is that so?
17:56My name is YU-CHAMI.
17:58But my family calls me YU-CHAMI.
18:00That's a good name.
18:02The other limited dish is KAKI TO MOZUKU ANKAKE UDON.
18:08This is KAKI TO MOZUKU ANKAKE UDON.
18:12This is a luxurious bowl of KAKI TO MOZUKU ANKAKE UDON.
18:18This is a 10-course meal that can only be eaten 20 times a day.
18:25This is very delicious.
18:28The noodles are very soft.
18:32The soup is in the thick noodles.
18:34You can enjoy this taste in your mouth.
18:37I have never eaten this.
18:39This is very delicious.
18:41This is the level I eat.
18:44This is very fresh.
18:46Do you eat oysters?
18:48I eat scallops.
18:50Don't talk to me.
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.
19:14This is the 9th place in TANIMACHI.
19:18It takes 3 minutes to walk to the south.
19:22This is TANIMACHI HOMETOWN.
19:26What is this?
19:28This is a famous restaurant.
19:32This restaurant has been in business for more than 50 years.
19:39The soup stock of bonito and kelp and the flat noodles are nostalgic.
19:43This is HADA UDON.
19:46On the other hand, HAMAGURU UDON and HARIHARI NABE UDON are also popular.
19:58The flat noodles are easy to eat.
20:02The texture of the soup stock and the taste of UDON are good.
20:07It's good that the pork is big.
20:11You can eat it with water.
20:13I'm glad I was born in Kansai.
20:17The soup stock of HAMAGURU UDON is also good.
20:20This is also good.
20:23This is a seafood dish.
20:26This restaurant has a different name.
20:28This is SONAMURA UDON.
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.
20:53They don't take a day off all year round.
21:00Why don't you take a day off?
21:01It's easier for customers to come if the restaurant is open 24 hours a day.
21:05The sales will go down.
21:08They are especially busy from midnight to 3 o'clock in the morning.
21:15You can eat delicious UDON even if you get drunk in the middle of the night.
21:19It's a great place to eat at night.
21:21Did you drink UDON?
21:24How did you feel when you drank UDON?
21:30I drank UDON.
21:31Where is your tongue?
21:34This restaurant is close to NANBA and TSURUHASHI.
21:36Many people come to this restaurant after drinking UDON.
21:41This restaurant is also surrounded by business districts and residential areas.
21:45Customers 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 the restaurant without lining up.
22:01If I tell you this on TV, you won't be able to enter the restaurant.
22:04You won't be able to enter the restaurant.
22:10What do the professionals think?
22:13I think you won't be able to enter the restaurant.
22:17Thank you very much.
22:19I'm ready to shoot any time.
22:23I want to advertise this restaurant.
22:26What is the fifth place?
22:28I was shocked every time I ate UDON.
22:37This is the fifth place in the ranking of UDON restaurants in Osaka.
22:43This restaurant is located near Keihan TAKIN-EKI in MORIGUCHI, Osaka.
22:49This restaurant is always crowded.
22:52According to MORI, who manages the food area of Abeno Q's Mall.
23:00I used to hate mushrooms.
23:02I was shocked when I saw the UDON served there.
23:08UDON is so crispy.
23:10It goes well with UDON and yakumi.
23:13When I ate UDON, I fell in love with it.
23:18That's amazing.
23:20This restaurant is full of miracles.
23:24This is a hot spring egg.
23:27This is a hot spring egg.
23:29This is domestic beef.
23:31This is Maitake mushroom.
23:35This is a cold UDON soup.
23:38This is served more than 100 times a day.
23:42This looks delicious.
23:46The fifth place in the ranking of UDON restaurants in Osaka is ODORU UDON.
23:51This restaurant is not only located in TAKIN-EKI.
23:53This restaurant is also located in the basement of the third building in front of Osaka Station in Umeda.
23:57This restaurant is very popular.
24:01This is the 20th place in the ranking of UDON restaurants in Osaka.
24:07The owner, TAKADA, has a great passion for noodles.
24:11First of all, I put what I eat deliciously on the ground.
24:17The noodles are not hard.
24:20The noodles are smooth.
24:22When I bite it, it stretches.
24:25This is the feature of ODORU UDON.
24:28There is a fixed recipe.
24:30I change it according to the season, temperature, and condition of the flour.
24:38According to TAKADA, the condition of the flour and noodles varies from day to day.
24:45When I bite it, it hardens.
24:49This is because of the moisture.
24:51If it's moist, it hardens.
24:54I think I should reduce the amount of water.
24:56I think I should lower the temperature of the noodles.
25:01The noodles are deep.
25:03There is a way to maximize the potential of the noodles.
25:09I 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.
25:24However, there are few cold UDON in this season.
25:29However, I recommend UDON with warm soup stock.
25:38I want you to eat UDON with warm soup stock.
25:42Then you can eat warm UDON while leaving the goodness of the noodles.
25:47I give a quiz to SUGA.
25:51It was when TAKADA opened ODORU UDON.
25:57The noodles are not bad.
25:59However, the noodles are not as good as I expected.
26:05At that time, the customer said that.
26:09I was shocked.
26:12What did TAKADA say to the customer when he was not satisfied with the noodles?
26:20I think this is a simple answer.
26:25He raised his arm.
26:27He was praised for not being satisfied with the noodles.
26:30What is the correct answer?
26:33He said the noodles were delicious.
26:37He said he was not satisfied with the noodles.
26:43He was sad.
26:45He is cool.
26:48He ate UDON that he didn't want to teach.
26:54This is TATO YOSUKE UDON in Akita.
26:56This is an Inaniwa UDON restaurant.
26:58Inaniwa UDON has a unique flavor and umami.
27:03The UDON is very smooth.
27:09I want you to eat this.
27:11This is the 4th place in the ranking of UDON restaurants in Osaka.
27:18This is MUGUTO MENSUKE UDON in NAKATSU.
27:27This is UMEDANIAL UDON.
27:29This is a well-known UDON restaurant.
27:31This is a well-known UDON restaurant.
27:33I don't want anyone to know this restaurant.
27:39This is KISHIMOTO YOKO UDON in NAKATSU.
27:43This restaurant has a long line.
27:45I can't miss this restaurant.
27:48This is the 3rd place in the ranking of UDON restaurants in Osaka.
27:53This restaurant has a long line.
27:55This is UDONBO.
27:58This is a dish that goes well with UDON.
28:01This is a popular dish.
28:04What is the characteristic of this restaurant?
28:06Even if you don't go to Kagawa, you can eat Kagawa UDON in Osaka.
28:11TENSHU is from Kagawa.
28:13This is a traditional Kagawa UDON.
28:17TENSHU's family runs a UDON restaurant in Kagawa Prefecture.
28:22This restaurant has inherited the spirit of Kagawa.
28:24All the noodles are handmade.
28:28The flour is also made in Kagawa.
28:32Soy sauce is also made in Kagawa.
28:38The dough is also made in Kagawa.
28:43The dough is sent to Osaka every morning.
28:47This is a restaurant that is popular in Kagawa.
28:52This is UDONBO, which has been published by MICHELIN VIVE GOURMAND for three consecutive years.
28:58This is a magical restaurant.
28:59I have introduced this restaurant nine times so far.
29:03This is a secret menu.
29:06Please tell me.
29:09This is a secret menu.
29:12I'm looking forward to it.
29:14This is a great quality.
29:17This is written on the menu.
29:19If you look at the menu, you won't notice it.
29:23What is the secret menu?
29:27What is the secret menu?
29:30This is the secret menu.
29:32If you put your smartphone on the QR code, the menu will appear.
29:39This is the secret menu, TSUKIGAWARI UDON.
29:44Is it difficult to understand?
29:48I made it bigger this time.
29:52TSUKIGAWARI UDON has a lot of originality.
29:58In February, this is ANKOMOCHI ZONI UDON.
30:02This is based on Kagawa's local cuisine.
30:05This is ANKOMOCHI ZONI UDON in white miso soup.
30:08This is even more surprising.
30:11This is a cold UDON made from TSUGACHI and ICHIJIKU.
30:15This is refreshing and has a light taste of ICHIJIKU.
30:20This is ICHIJIKU.
30:22This is a UDON that goes against the common sense of UDON.
30:25This is a UDON that has a lot of food in it.
30:31This is KASU UDON in March.
30:36This is a ramen-like UDON with boiled eggs and black pepper.
30:45This is a ramen-like UDON.
30:46This is delicious.
30:48I feel like I'm eating a new and delicious food.
30:51This is not a ramen or UDON.
30:54This is just right.
30:56This is amazing.
30:58This is a ramen with oil.
31:00This is a ramen-like UDON.
31:04Let's do this in April as well.
31:07I want this to be a regular.
31:10I don't want to tell you the truth.
31:12This is the third best.
31:15IRE-KUN is an Instagrammer.
31:20This 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.
31:34This restaurant is the only one with a good visual.
31:38This is TERABA-CHO in Osaka.
31:42This is here.
31:46This is delicious.
31:48This is not Amen.
31:52This is Amen.
31:58This is Amen, which is located near TERABA-CHO station.
32:02This is a curry UDON with a great visual.
32:08What is this?
32:11This is huge.
32:13Is this UDON?
32:15This is UDON.
32:17I can't see UDON.
32:20This doesn't look like curry.
32:23This is curry.
32:25This looks very strong.
32:28This is a curry made with a stronger flavor than regular curry UDON.
32:33This is a curry UDON with 400g of noodles.
32:38This is a curry UDON with egg yolk.
32:42This is a curry UDON with egg yolk.
32:47Can I eat this?
32:48This is very thick.
32:50I was surprised.
32:52This is very thick.
32:54This is called GOUMEN.
32:56Is this GOUMEN?
32:58This is very strong.
33:00This is very strong.
33:02This is a curry UDON with a texture similar to squid sashimi.
33:13Is this delicious?
33:14This is delicious.
33:15This is a curry UDON with a spicy taste similar to squid sashimi.
33:19This is very strong.
33:20This curry UDON comes with free rice.
33:24This is the best.
33:26ITADAKIMASU
33:28This is the best.
33:32This is the best.
33:34This is the best.
33:38This is a curry UDON with a high volume.
33:42However, there are other charms of this curry UDON.
33:46I'm not lying.
33:50The more I eat, the more I get fat.
33:53You have already gained weight.
33:55Each time you enter the room, you will receive a member card.
33:59If you collect 20 points, your rank will increase.
34:04If you collect 20 points, you will receive a silver card.
34:07A silver card?
34:09You will receive a silver card.
34:11If you receive a silver card, you can order the back menu.
34:14After that, you will receive a gold card.
34:16Do you have a license?
34:18Finally, you will receive a black card.
34:21There is also a black card.
34:24You will go up to the second stage.
34:28I don't know what to do.
34:30What will happen?
34:32You will pass the second stage.
34:34You will go beyond the third stage.
34:37If you go 500 times in total, you will reach the final stage.
34:43It is said that the total amount is 500 yen.
34:47This is very expensive.
34:51This is the second round of the final stage.
34:54How many times did you go?
34:56960 times.
34:58This is very expensive.
35:01The store did not expect the second round of the final stage.
35:05They haven't been able to buy the second round of the final stage yet.
35:11If the second round of the final stage is 1000 yen, it will be free.
35:16I don't know what to do.
35:20I want to eat Wiener sausage.
35:24I want to eat small happiness.
35:29I ate it at that time.
35:31I only look cute.
35:35Thank you very much.
35:37I will go to the second stage.
35:39The second place in the Osaka udon restaurant ranking.
35:45I don't think I've ever been on the street.
35:49I think the noodles are delicious.
35:52There are five noodles on top of the noodles.
35:58The second place is Kansai Udon.
36:03It has been running for 20 years in Osaka.
36:06It is always a big success on weekdays and holidays.
36:12The second place is Toriten Bukkake Udon.
36:18There are five large Toriten noodles on top of the noodles.
36:22It is said that this is the origin of Toriten Bukkake Udon.
36:28I didn't put a picture on the menu.
36:31I was aiming for an impact.
36:34Udon is weak.
36:39Udon is very weak.
36:41If you want to fight, you have to put out five pieces.
36:45When I went to the first place, I was surprised.
36:50There are five large Toriten noodles on top of the noodles.
36:55The noodles are made from Hokkaido and Mie prefecture.
37:03When I eat it, I feel that the noodles have grown.
37:08I want to make a dish that has a core and grows.
37:13Toriten Bukkake Udon is famous for having more than 80% of customers' orders.
37:22I don't want to say that the number of customers will increase if I say this.
37:27Actually, I have a high score.
37:29It's a high score.
37:32For example, Ontama Wakame Bukkake Udon.
37:36There are a lot of large wakame on top of the noodles.
37:42The texture of the wakame mixed with the ontama is very good.
37:50And there are two large GESO and MAITAKE Bukkake Udon.
38:01I was surprised.
38:03This is a large GESO.
38:07This is a large GESO.
38:10One GESO is too heavy.
38:16This is soft.
38:19This is a GESO that is surprisingly easy to eat.
38:22This has a good texture.
38:25This is a GESO that grows.
38:28This is a GESO that is soft.
38:30This is a GESO that grows when you suck it.
38:34I made GESO based on the menu of Toriten.
38:38I made GESO based on the menu of Toriten.
38:44GESO and MAITAKE Bukkake Udon were developed based on the menu of Toriten Bukkake Udon.
38:51However.
38:53It's okay.
38:55I don't think I can eat this.
38:59I don't think I can eat this.
39:02I will eat this.
39:04I came to NIJIHARA.
39:07I came to NIJIHARA.
39:10I came to NIJIHARA.
39:12I don't want to introduce GESO and MAITAKE Bukkake Udon on TV.
39:17Why is that?
39:20This is big.
39:23This is too expensive.
39:25This is not good for me.
39:27This is not profitable for the store.
39:30What is the correct answer?
39:32Toriten is the main dish.
39:35If you don't raise the bird, the store won't run.
39:38If you put GESO in it, the bird will die.
39:42What did you make?
39:45It's hard to prepare the main dish, so it's hard to order GESO.
39:51I don't know this.
39:53I think GESO will be easier to prepare.
39:58I'm a visual girl.
40:01I was surprised to hear the voice.
40:05Which do you choose next?
40:09Toriten.
40:11I was surprised to hear that.
40:14The store owner said that GESO would be difficult to prepare.
40:18This is the announcement of the first place.
40:21Before that.
40:24Chef TAKEUCHI introduces a recipe using UDON.
40:32This is not pasta.
40:34This is UDON.
40:36Please use pasta.
40:39Is it possible to use UDON?
40:41In Italy, there is a pasta called PICCI.
40:46Is it from the Tuscan region?
40:48Yes.
40:50This is PICCI.
40:52It is a pasta made with flour, water and salt.
40:54The ingredients are almost the same as UDON.
40:58It is thick, so it goes well with meat sauce.
41:02This time, he makes meat sauce with frozen UDON.
41:09He is a professional cook.
41:14First, fry the garlic over low heat.
41:18When the garlic smells like oil, add onions.
41:23Season with salt.
41:27To make meat sauce, fry the onions until they turn brown.
41:32Today, I use this to make it in time.
41:36This is honey.
41:39Stir-fry vegetables and add honey to make them sweeter.
41:47In addition, by heating the honey, the sweetness and richness of the onions are added.
41:55Next, fry the meat.
41:58This time, I use beef.
42:02Do you usually use minced meat?
42:04Yes.
42:05This time, I cut the beef into small pieces.
42:08The rough and fine parts of the beef come out.
42:11I made it like that to make it more meaty.
42:16This beef is perfect for UDON.
42:22When the beef is cooked, add red wine and canned tomatoes.
42:29Season with salt.
42:33From now on, I will simmer the miso for about 2 hours.
42:38Today, I will add Japanese ingredients to make it in time.
42:46Japanese ingredients are used to shorten the simmering time.
42:50Is that miso?
42:55The correct answer is dried shiitake mushrooms.
43:01It's completely different.
43:04I want to simmer the bolognese sauce and make it more delicious.
43:08I want to shorten the simmering time by maximizing the umami of dried shiitake mushrooms.
43:14The point is how to use dried shiitake mushrooms.
43:17I cut the dried shiitake mushrooms.
43:21Is this dried shiitake mushrooms?
43:23It's easy to cut.
43:25This is a real taste.
43:29Is that cheese?
43:32It looks like cheese.
43:36It looks like cheese.
43:39By doing this, the simmering time is only 5 minutes.
43:44Add the boiled udon to the sauce.
43:52Sprinkle cheese on the finish.
43:57This completes the meat sauce.
44:05ITADAKIMASU.
44:09This is a good dish to eat with udon.
44:13This goes well with udon.
44:15This is a good dish to eat with udon.
44:18This is a natural sweetness of fried onions.
44:21This is a natural sweetness of fried onions.
44:24This is a delicious taste.
44:26This is a taste that you can't feel in a short time.
44:28This is a very delicious taste.
44:34This is a dish suitable for children who want to be disciplined.
44:39This is a test of the best udon in OSAKA.
44:43This is a test to see who will win.
44:50This is a test of the best udon in OSAKA.
44:54This is a test to see who will win.
44:58There are many items.
45:03It's a shop that just opened last year, but I don't want to tell you anything about it.
45:08It's insanely delicious.
45:10I'm so happy that I'm surprised.
45:12Tosabori's Italian Michelin Big Gourmand, Ricperare Takeuchi's Tsuchiya Riku-san.
45:18I don't want to tell you if I can, but I have no choice, so I'll tell you this time.
45:24I think the total balance is great.
45:27This is a new store that has been established by a person who has been training at Takeuchi Udon.
45:33It's a shop of a shopkeeper who trained at Takeuchi Udon.
45:38That's amazing. It's still in first place.
45:40It's in first place. It's a state-of-the-art store.
45:42How does Takeuchi feel?
45:44What about Nao-chan, a gourmet blogger?
45:47I'm just going to pick and paste the good parts and develop them myself.
45:53I like this one better.
45:57When I went to the store in first place for lunch time,
46:01Huh? It's not in first place.
46:04It hasn't been run yet.
46:06Compared to Takeuchi Udon, where the shopkeeper was training, the difference is huge.
46:11It's amazing.
46:13It's not lined up yet.
46:15I don't want to give it to him because I think he can run it every day.
46:21I really don't want it to be in first place.
46:24It's over today.
46:27The most popular one is, of course, Toriten Bukkake, which is the same as Takeuchi Udon.
46:32When I compare them,
46:34Udon, Toriten, and Yakuni look almost the same.
46:39The shop that won first place is
46:42It's a perfect match.
46:44It's a perfect match.
46:46The udon shop that just opened in May last year.
46:50It's the first place.
46:54Congratulations.
46:56The second place is the master.
46:58The second place is the master.
47:01What?
47:03He looks like he's in trouble.
47:06It looks the same as Takeuchi Udon,
47:09but the only difference is the noodles.
47:13The flour used is Kyushu and Hokkaido, which are different from Takeuchi Udon.
47:20And the biggest difference is to add a lot of salt water.
47:26By doing this,
47:29It's a gummy-like texture.
47:32But it's also smooth and chewy.
47:35That's the trend right now.
47:37It's a little gummy.
47:40The texture is very good.
47:42It's fluffy.
47:44It makes my heart flutter.
47:46That's right.
47:47The noodles that pursue the texture like a gummy are very popular.
47:53The noodles are thinner than the master's shop.
47:58The soup stock is made with kelp, mackerel, bonito, and kelp.
48:03The noodles are thin and light.
48:08It's delicious.
48:11It's delicious.
48:14It's soft, but it's chewy.
48:16It's more like a gummy than this one.
48:19It's chewy all over.
48:22Even inside.
48:24On the other hand, the chicken shop is faithful to the Takeuchi Udon shop.
48:32It's very crispy.
48:34The chicken is very juicy.
48:36It's like chicken juice.
48:39That's how juicy it is.
48:41Actually, there is a secret to this juiciness.
48:49That is...
48:52This is...
48:55This is the secret to its juiciness.
48:58The secret to its juiciness
49:03The secret to its juiciness
49:09This is what you're eating now.
49:11That's right.
49:12By eating the sauce, the moisture in the chicken will be absorbed.
49:17The chicken is often eaten in three hours.
49:21But this is...
49:23It's about five minutes.
49:26It's about five minutes.
49:29This is the secret to its juiciness.
49:34Congratulations on winning first place.
49:36This is...
49:38This is the product.
49:40It's a big sticker.
49:43You can put it on the internet and show it to your teacher.
49:47That's possible.
49:48The second place is...
49:50K-HANSHIN Shopping Street Competition.
49:53The second place is...
49:54What is the shopping street that you can enjoy the most for 2,000 yen?
49:57The shopping street is warm.
50:08Welcome to Kyoto.