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00:00According to the director, there is a surprising piece of information!
00:05What? A lunch for 1.5 million yen?
00:08What?
00:09Moreover, the restaurant where the lunch will be served is located on the outskirts of Mie Prefecture.
00:18It takes 10 minutes by boat from the nearest harbor.
00:23Hello.
00:27It takes 20 minutes by walk from the dock.
00:31What?
00:33I found a sign that says Sushi!
00:37Really?
00:39Wow!
00:41As I was walking in the direction of the sign...
00:44Wow, it's a forest.
00:47I saw a fancy building.
00:53Excuse me.
00:54Yes, hello.
00:57Please come in.
00:58Wow!
01:00Look at this!
01:03This is Ise-Shima National Park.
01:05It's called Ago-An.
01:07As expected, a lunch for 1.5 million yen.
01:11It's a one-day reservation.
01:16This is a fresh-caught fish from October.
01:18Fresh-caught fish?
01:19Yes.
01:20This is a gourmet sardine.
01:22I've never eaten a gourmet sardine.
01:24This area is good for fresh fish.
01:27So, we can make Sushi with this fish.
01:30That's good.
01:31We don't want to sell fish that has a name on the label.
01:38The main Sushi is Hachikan.
01:42Other than Sashimi, there is also Hamono-Osuimono.
01:45That's good.
01:46There is also Ise-Ebi miso soup.
01:51Ise-Ebi is good.
01:52However, it costs 1.5 million yen.
01:57One person pays 36,000 yen.
02:00It's a different story.
02:0136,000 yen?
02:02It looks cheap suddenly.
02:04At that time!
02:07What?
02:08What is this place?
02:18A helicopter will land here.
02:20A helicopter?
02:21In fact, there is a heliport in this Sushi restaurant.
02:28The couple who landed on this day are Indian and Japanese.
02:32Where did you come from today?
02:34I came from Tokyo.
02:36It's wonderful.
02:37There are many small islands.
02:39I came here for the first time.
02:41What are you going to cook today?
02:43I'm looking forward to fish.
02:45I can eat fish that I can't usually eat in Tokyo.
02:50It takes 5 hours to get from Tokyo by bullet train or ship.
02:55You can arrive in about 90 minutes.
03:00The charter price of the helicopter is around 1.4 million yen.
03:03It's a lunch that costs 1.5 million yen for two people.
03:09That's 1.5 million yen.
03:11I think it's a good idea to eat while sightseeing by helicopter.
03:20The owner used to run a sushi restaurant in Chigasaki City, Kanagawa Prefecture.
03:28He came to this island a few years ago.
03:30He decided to open a restaurant here because he was fascinated by the beautiful view of Agowan and the rich taste of the sea.
03:41He decided to make a heliport as a way to attract customers to the island.
03:48We have about 70 helicopters a year.
03:5170 helicopters by helicopter?
03:54His goal has been achieved.
03:56He has started to receive visitors from all over the country.
04:08In addition.
04:09This is the accommodation facility.
04:11You can stay here.
04:13Two years ago, he opened a special accommodation facility for visitors to the sushi restaurant.
04:20It costs 400,000 yen per room in the off-season.
04:23It's expensive.
04:26The construction cost of 600 million yen is said to have been invested by several companies.
04:34I want to make a heliport and attract people to the island.
04:37I want to spread this style to many places.
04:40I want to do it.
04:44He will make a heliport and attract people to the island.
04:48Now, people from all over the world are coming to see him.
04:52They are called foodies.
04:54They are attracting people's attention.
05:02This is a three-star restaurant in 18 countries and regions around the world.
05:06He is the head of a former oil company that has eaten all 135 countries.
05:13He is a former supermodel from Lithuania.
05:16He comes here twice a year for sushi.
05:22Some regions have succeeded in attracting such foodies.
05:30This is Iwase district in Koyama City.
05:33It used to be a port city of Kitamae.
05:36RYUICHIRO MASUDA
05:39The person who changed the city was the 5th president of Tsukuri Izakaya, RYUICHIRO MASUDA.
05:47All the children went to Tokyo and never came back.
05:50Everything was shut down.
05:52It's a sad story.
05:55MASUDA thought that the key to escaping from Kasoka was food.
06:01MASUDA bought an akiya and an old restaurant one after another.
06:04MASUDA talked to the chef he thought was the key.
06:07MASUDA persuaded him to open a restaurant.
06:12When I saw this place, I liked it.
06:16This is a very special space.
06:18It's a space that you can't do in the city.
06:20I decided to settle down here.
06:26The second restaurant he opened was an Italian restaurant.
06:29It's going well.
06:33The chef trained in famous restaurants in Tokyo, Azabu, and Ginza for 10 years.
06:41Two years later, he opened a Japanese restaurant.
06:50In June of this year, he appeared in a special episode of a TV show in Thailand.
06:53It was a special episode about Japanese food.
06:59It's delicious.
07:04I went to a sushi restaurant on this day.
07:10There was a male customer who ran a winery in the United States.
07:16I was very impressed with this place.
07:20It's more beautiful than the theme park.
07:24It's very hard to make a reservation for this sushi restaurant.
07:31Now, the number of restaurants in this restaurant has increased to six.
07:40There is a male customer who has visited all six restaurants.
07:44It's delicious.
07:48In addition, glass makers and woodcutters who make tableware and accessories for restaurants have also moved in.
07:56The branches are coming out.
07:57It's good.
07:59By the way, this is a piece of wood cut from a tree.
08:06I can see that Japan is very strong in food and craft.
08:11I think it's great that Japan is strong in food and craft.
08:16The area where Kasoka lived has become a hot spot for foodies all over the world.
08:26Is it the time when people called foodies are moving the local economy?
08:33Today, I will guide you to the forefront of food that you don't know.
08:37TOKORO, I'll give you a delicious meal.
08:41Special.
08:48The outside is sunny and the shutter is closed.
08:52If you open the door when it's sunny, you can see what's inside.
08:56It's wonderful.
08:57It's worth the sun.
08:59It's worth the sun.
09:00How was the helicopter?
09:02I was surprised by the helicopter.
09:04People who have a lot of money and do a lot of business say,
09:09Time is money.
09:11If you spend 5 hours, you can get there in 90 minutes with 1.5 million yen.
09:18I think there are many people with that kind of value.
09:21I don't think Germans are very eco-friendly.
09:26I don't think Germans are very eco-friendly.
09:29In fact, this helicopter lunch is supported by a large gourmet site.
09:33There is also a tour to Wakayama near the Osaka Kansai Expo next year.
09:41This is a tourist market in Wakayama City.
09:46This is the theme park of tuna.
09:52The highlight of the helicopter tour is the dismantling show of raw tuna.
09:59A large gourmet site analyzes the words that tourists from overseas often search for.
10:04Tuna is the highlight of this tourist market.
10:10It looks delicious.
10:14Tuna bowl.
10:17The price is 495,000 yen for two people.
10:20495,000 yen.
10:25This tuna is white.
10:27The price is 3,500 yen for raw tuna rice bowl.
10:32Tuna fried rice is the best in Wakayama.
10:36This is delicious.
10:41This is very fatty.
10:46This gourmet site has planned three helicopter lunch tours in other areas.
10:53If you make a place to land on a helicopter, you can go beyond the mountains and rivers.
10:59I think this is a good opportunity for local people to eat and have fun.
11:08This year, more than 35 million people will come to Japan.
11:14Why do people want to come to Japan?
11:17It's because they want to eat delicious food.
11:20Tourists from all over the world know that Japan is a delicious country.
11:26I think gastronomy and tourism are trends all over the world.
11:37TOKORO, YOSHINO, KOTARO.
11:40This is a gourmet site that the world's foodies are paying attention to.
11:44Do you know a Japanese man who was selected as the number one judge for six consecutive years?
11:53He eats 800 meals a year in restaurants all over the world.
12:02The meeting place is GINZA, TOKYO.
12:09The person who appeared is.
12:11Nice to meet you.
12:13TAKEFUMI HAMADA, 50 years old.
12:16He is the number one gourmet in the world.
12:21I left Malaysia last night and came back to Tokyo this morning.
12:25This time, I'm going around Asia.
12:27This is a restaurant that modernizes Taiwanese food.
12:33This sheep dish was great.
12:36Malaysia is a restaurant that has won two awards.
12:40This is a variety of fruits.
12:43Malaysians don't even know what this is.
12:45I asked the locals if they could eat this.
12:51I make use of it for cooking.
12:54He has been to 23 restaurants in Taiwan, Thailand, and Malaysia in 11 days.
13:02In addition.
13:05I have a lot of plans.
13:07I'm going to have lunch now.
13:10I came back in the morning to make it in time for lunch.
13:16Where did he go?
13:19This is it.
13:21GINZA's Indian restaurant.
13:24This is also here.
13:26This is a collaboration with the chef who is said to be the number one restaurant in India.
13:32This is a collaboration with a modern Indian restaurant.
13:42The first dish brought by the chef is a fried potato with a green sphere on it.
13:52The word sphere is not used in Japanese.
13:55This is made by the technique of chemical chemistry.
14:01When alginic acid and calcium are combined, a film is formed on the surface.
14:07The liquid is like salmon roe.
14:10The sauce is hardened so that it does not collapse.
14:15Let's eat.
14:18It's like Indian curry.
14:28I see.
14:30It tastes like Indian curry.
14:32It's a little salty because of the sourness of the plums.
14:37It's a little innovative because it's different from eating locally.
14:45This is the charisma of coming from India.
14:51It's an honor for me to experience the world view of our food.
14:56I would like him to tell me how to improve it and use it in the next episode.
15:02I don't think I'm under God.
15:04I'm accumulating what I've eaten in the past.
15:08I'm judging how this dish is compared to that.
15:12If I say what I like, it's just expressing my taste.
15:19It doesn't mean anything.
15:22Mr. Hamada's policy is not to leave any food.
15:29The course on this day is 18,700 yen.
15:37Is that a sweet? It looks delicious.
15:39It took two hours to flatten everything.
15:42I'm hungry.
15:48Four hours later, Mr. Hamada arrived at the port.
15:53I'm hungry.
15:55After this, I'll go to a Chinese restaurant.
15:57It's a course restaurant, so I think there will be a certain amount of food.
16:01A Chinese course?
16:04It's a Chinese restaurant.
16:06He has a reservation for a course meal.
16:10Of course, he will eat.
16:13I don't feel like I'm eating with my stomach.
16:15I'm eating with curiosity.
16:18I'm eating because I want to know.
16:22It doesn't matter what I do, even if I'm tired.
16:26I'm hungry.
16:31Mr. Hamada has visited more than 10,000 restaurants in 128 countries and regions.
16:38Some of them were difficult to go to.
16:46This is a famous restaurant that opened in Greenland, North Pole.
16:55It takes 13 hours from Japan to Copenhagen, the capital of Denmark.
17:01It takes five hours to get on a plane to Greenland Airport.
17:06It takes an hour by propeller.
17:09It takes an hour to paint a mural on a ship.
17:15If there are many murals, the ship can't pass.
17:19It's very difficult.
17:22In Japan, you can't eat this.
17:24This is a grilled meat.
17:27This is the skin and fat of a whale.
17:31This is a dish that can only be tasted at this restaurant.
17:35Furthermore.
17:38Mr. Hamada is from North Korea.
17:42When I think of North Korea, I think of ramen.
17:45If I want to eat real ramen, I have to go to North Korea.
17:48Can I try it?
17:49The soup is really light and delicate.
17:51The noodles are black, so I think they use buckwheat flour.
17:56It was very strong.
17:58Ramen was delicious.
18:02I put all my resources into food.
18:06I don't spend money on anything else.
18:08I devote myself to food.
18:10For example, I get married and have children.
18:14I can't take care of my family.
18:17I spend money on clothes, watches, and cars.
18:20I give up spending money on such things.
18:26Mr. Hamada became a gourmet when he was studying in the United States.
18:30He ate a lot of students.
18:34It was so delicious that I couldn't believe it.
18:37I had no choice but to eat out.
18:41After graduation, he worked for a foreign investment bank for 10 years and became independent.
18:48Now, he is receiving compensation as an advisor for several food companies.
18:54I travel around the world and go to various restaurants.
18:58It's not because I want to eat delicious food.
19:03Food has a story, history, and culture in the background.
19:08It's all in one plate.
19:11I think it's a combination of art.
19:15In that sense, I like food.
19:17I have a lot of respect for the chefs who make it.
19:21I want to support them.
19:23In a sense, I think it's similar to Oshikatsu.
19:26I'm impressed by the hardness of cold noodles.
19:29But, if you go to Shin-Okubo, they sell such hard noodles.
19:33Don't you want to try it?
19:36I'm sure it's fun to recreate it yourself.
19:39It's fun to go to the place and talk to the chef.
19:44He said he doesn't eat wasteful food.
19:47For example, if I'm a little hungry, I go to a convenience store or a fast food restaurant.
19:52I don't eat wasteful food at all.
19:58That's the same as me.
20:01I only eat my own food.
20:04Your wife's food is delicious.
20:06She hasn't come to my house yet, so she hasn't eaten it yet.
20:09I'm sure she wants to come.
20:11I think she hasn't eaten it yet.
20:13In the past 20 to 30 years, the position of a chef has risen.
20:17I think cooking is like art.
20:20A chef eats food like art and thinks it's an expression.
20:27It's not about good or bad.
20:29I eat food by understanding their philosophy.
20:33I went to Dubai the other day.
20:37I had a chance to participate in an event for foodies.
20:43If you pay normally, it's about 200,000 yen per person.
20:48What is it?
20:49It's a sardine stew.
20:52But it smelled like fish.
20:54Because it's a sardine.
20:55I thought it smelled strong.
20:59Later, Michelin-starred chefs were there.
21:03When I took a questionnaire, they said this was the most delicious.
21:07The taste is a little different.
21:09It's not the taste of Japanese people.
21:11It's what people around the world have eaten.
21:14I thought it was a way to compete.
21:18I'm curious.
21:20There are people who don't like natto.
21:23My father doesn't like it.
21:25I don't like it, either.
21:27I don't like it, either.
21:29I don't like it, either.
21:31I don't like it, either.
21:36You have to be aware of natto.
21:43TAKERU and YOSHINORI.
21:44There is a knife magician who is respected by famous chefs.
21:52A knife magician?
21:53If this person gets it, the taste of the dish will change.
22:02TAKERU, the knife is an incident.
22:07There is a restaurant in Gion, Kyoto.
22:13When I entered the restaurant, there were a lot of customers.
22:18It's okay to cut slowly.
22:20It's faster to cut with a strong grip.
22:23Please narrow your fingers.
22:25It's 45 degrees.
22:29It was a lesson on how to sharpen a knife.
22:33I'm teaching you.
22:36There is a sushi restaurant in Gion, Kyoto.
22:42I was taught the principles of sushi.
22:46I realized that the sharpness of the knife was wrong.
22:50I realized that the sharpness of the knife was wrong.
22:53I realized that the sharpness of the knife was wrong.
22:56The taste of sushi will change dramatically.
23:01Excuse me.
23:05Masashi FUJIWARA was the teacher of the knife sharpening class.
23:11He is the owner of three knife shops.
23:16He showed me the sashimi knife during the production process.
23:21Please look at this.
23:23It's easy to cut.
23:27It's a great sharpness.
23:29It's a great sharpness.
23:31However, this is not the end.
23:34It's not always delicious because the blade cuts.
23:39The problem is the angle of the sharp part of the knife called the cutting blade.
23:47Measure the angle of the base.
23:50It's 8.6 degrees.
23:53What is the angle of the tip?
23:56It's 8.6 degrees.
23:59If the angle doesn't change, it's likely to touch the food.
24:04It's likely to touch the food.
24:09This is a sashimi knife that cuts food while pulling.
24:15The tip of the cutting blade is always at the same angle.
24:20The tip of the cutting blade is always at the same angle.
24:23The tip of the cutting blade is always at the same angle.
24:29What does Mr. Fujiwara think?
24:32If you look at my hand, you can see that it's twisted like this.
24:43The point is the twist of the right hand.
24:46The point is the twist of the right hand.
24:49The point is the twist of the right hand.
24:55The point is the twist of the right hand.
24:58The point is the twist of the right hand.
25:07By doing this sharpening for 30 hours, a change is made in the angle of the cutting blade.
25:14What is the angle of the base of the finished product?
25:19It's about 10.1 degrees.
25:23The tip of the cutting blade is 7.1 degrees.
25:31There is a 3-degree difference in the angle of the cutting blade base and tip.
25:37In the process of pulling and cutting, if the angle of the cutting blade is sharp, it will not rub against the food.
25:49In other words, when you cut while pulling, there is a gap between the cutting blade and the food, and there is less rubbing.
25:59By increasing the gap between the cutting blade and the food, it is possible to cut without rubbing the food.
26:07That leads to deliciousness.
26:13A restaurant with a concept of the sharpness of the kitchen knife taught by Mr. Fujiwara also appeared.
26:21I saw a building.
26:25Excuse me.
26:29Hello.
26:34The three brothers, Mr. Yusimaru, Mr. Yonoshin, and Mr. Rinshiro, run the restaurant.
26:43The three brothers have learned how to sharpen knives from Mr. Fujiwara since they were children.
26:50The three brothers' restaurant is fully booked.
26:54It costs 27,500 yen for a 14-car course.
27:01What is the first course?
27:04Excuse me.
27:09This is the ultimate menu.
27:13I would like you to eat a freshly cut cutlet.
27:17One cutlet?
27:20One cutlet?
27:23One cutlet.
27:26It is cut with a blade sharpened by the brothers to the extreme.
27:32What is the thickness of the cutlet?
27:39I don't know.
27:422.5 mm.
27:44How thick is a normal cutlet?
27:47If it is in a bag for business use, it is 40 or 50 microns.
27:57It is said that it is one-twentieth the thickness of a normal cutlet.
28:04The second course is a carrot.
28:07It is cut thinly with a knife that cuts without rubbing the ingredients.
28:12Since the taste of the cutlet is important, it is said that the knife is sharpened for each cut.
28:19This is a carrot cutlet.
28:24It is a combination of lemon and wasabi and has a cranberry flavor.
28:31The restaurant is booked for one day with a minimum of 8 people.
28:36What day is this?
28:38Aloha.
28:39Aloha.
28:40Are you from Hawaii?
28:41Aloha.
28:42Where are you from?
28:43I'm from Hawaii.
28:44I heard that the food here is delicious.
28:46I'm very excited.
28:49In addition.
28:50Where are you from today?
28:52I'm from Nagoya today.
28:54This man is a foodie who has eaten 5000 restaurants in Japan.
28:59He is a foodie.
29:02The first course is a 2.5 micron cutlet.
29:09Is it good?
29:14It's like a flavorful air.
29:18The texture is interesting.
29:21This is the first texture.
29:24The next course is a thin carrot.
29:27Carrot.
29:31What is the reaction of the foodies?
29:35It's good.
29:37It's so smooth in my mouth that I don't know what I'm eating until I bite it.
29:42Is this a carrot?
29:43Yes.
29:44I was surprised.
29:46It's really shining.
29:48Hamoya is particular about cutting bones in the course.
29:52There are also hamburgers that are cut into small pieces with a knife.
30:00This is the dish that the foodies will try the most.
30:05This is a cucumber cutlet.
30:08Is this a cucumber cutlet?
30:09Please compare the taste of the two dishes.
30:16The first cucumber is cut with a knife.
30:23The second cucumber is cut with a knife.
30:30Is there really a difference in taste just by that?
30:39Can you tell the difference?
30:43It's unique.
30:45I've never experienced this before.
30:50The first one has a light taste.
30:57The second one has a lot of moisture.
31:02It was fresh.
31:04I thought the earth was wide.
31:07I was impressed by this.
31:10I'm glad I got to experience something I've never experienced before.
31:15After the business is over.
31:18Are you going to sharpen the knife?
31:20The three brothers were at the sharpening site of the knife.
31:25You're obsessed with the knife.
31:28There are 23 knives used in the course.
31:32They sharpen the knife every day for 5 hours.
31:37Have you ever thought that sharpening a knife is hard?
31:41I don't think so.
31:45When I go out on a day when I can't sharpen a knife,
31:50I feel like I want to sharpen a knife.
31:56It's a very simple task.
31:59But it's fun and passionate.
32:06At the end of the day, people are happy and grateful.
32:11I feel good because it's delicious.
32:16You've been doing this since you were a kid.
32:18What should I do?
32:21What should I do?
32:23It's a great world.
32:25I've been shown a lot of things.
32:28Knives are famous in Germany, right?
32:30That's right.
32:32Germans want to buy Japanese knives.
32:36On the contrary, Japanese people come to Germany and buy knives.
32:40They buy each other's knives.
32:42Germany is famous.
32:44I think Germans are very interested in technology.
32:49They are particular about technology and sharpen knives for 5 hours.
32:54There are a lot of people in Japan who want to become a chef.
33:02It's spreading on social media.
33:06It's coming from all over the world.
33:09I think there will be more opportunities for local restaurants in the future.
33:16For example, you can eat rice balls at a rice paddy.
33:22It's delicious to eat rice in Nishibata.
33:27I think it's a good idea to make yourself delicious.
33:33I'm hungry.
33:35I'm hungry.
33:39I'm hungry.