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00:00I don't know what's going on, but I'm excited to find out!
00:05First up!
00:072 years and 5 months ago,
00:09Omoya and Naya bought a 120-year-old house for a cheap price
00:13in a 400-square-meter land at their home.
00:17The last episode was...
00:20I'm so tired.
00:23Masaki Okada and Taisei Kido joined in
00:26to rebuild Omoya's old pillars and reinforce the foundation.
00:31Do you long to live in the countryside?
00:35Yes, I do.
00:37Someday, I'd like to leave Tokyo.
00:41Oh, really?
00:43You can enjoy the scenery, too.
00:45They want to revive the old pillars with traditional Japanese craftsmanship
00:50and support Mr. Shima, who is remodeling his house by hand.
00:54Celebrities are helping, too.
00:57This is not a place for guests.
00:59Naya's house was in ruins, too.
01:02To make it into Mr. Shima's library,
01:05she hired a lot of assistants to remodel it.
01:08It's moving!
01:10It's amazing!
01:12She's doing something amazing.
01:14From the interior of the library to the exterior of the house,
01:17the work of remodeling the old house is the best.
01:21This is the new house remodeling documentary of the legendary artist Mr. Shima.
01:27Thank you for your hard work.
01:30It's changed a lot, hasn't it?
01:32It's changed a lot.
01:34There's a wall now.
01:35It's a floorboard.
01:36I painted the floorboard.
01:38If it was a normal floorboard, it would be scraped off by the rain.
01:41The floorboard is a little more water-resistant.
01:43Did you finish painting the entire surface?
01:45Yes, I did.
01:46What about the foundation?
01:48I painted it with paint.
01:50I think it's a special kind of paint.
01:52It's very effective.
01:55The new material, which is very popular in the housing industry, is also very interesting.
02:01The interior has changed a lot.
02:03Is that so? I want to see it.
02:04I don't know if you can see it, but there's a loft.
02:07A loft?
02:09Where is it?
02:10It's a loft and a toilet.
02:12That's right.
02:14It's a secret base where children can hide and play.
02:17It's a place where guests can sleep.
02:20It's like a guest house.
02:22It's a little expensive, but I think it's a good place to sleep.
02:27It's amazing.
02:28It's a very secret base.
02:30That's right.
02:31But it's really good.
02:33It's like a capsule hotel.
02:36It's amazing.
02:38If you want to read a book, there's a book.
02:40Can you get a book from here?
02:41If you're not good at it, you can get it from there.
02:44Originally, this space was a barn.
02:48There's a lot of food.
02:49Toilet and children's secret base.
02:52It's a loft space where guests can sleep.
02:55It's very advanced.
02:57And today is the most important work of the interior.
03:00That is...
03:02I'm going to put a stone on the floor today.
03:04You're going to put a stone on the floor?
03:05This is a stone floor.
03:07I'm going to give it a European feel.
03:11It's made of stone.
03:12The bottom is made of stone, and the top is made of flooring.
03:15That's right.
03:16The stone used is also made by Mr. Shima.
03:20This is it.
03:21It's an Indian sandstone.
03:24It's a stone with solid sand.
03:26It's a natural stone.
03:28It's natural, so it looks completely different.
03:33It's really carved out.
03:35It was an old image of France and Japan.
03:39I chose a stone that matches the atmosphere.
03:43He's made windows with an order made.
03:47He baked the burnt part of the outer wall with a burner.
03:51Mr. Shima was fascinated by the stone.
03:54It's a natural stone.
03:56And this is not all.
03:59I've been looking forward to it.
04:01I've got a special order.
04:03You've got a special order?
04:05It's been about half a year since I asked for it.
04:10It's finally here today.
04:13I can't believe it.
04:14It's a big one.
04:16It's big and heavy.
04:19What is it?
04:20It's big and heavy.
04:22Let's line up the stones.
04:24How many are there?
04:25More than 500.
04:27More than 500?
04:29It's hard.
04:31It's hard.
04:32Are you okay?
04:34First, I'll apply glue to the concrete.
04:38It's easy to stick.
04:41Apply it all over.
04:43If you apply it once, it will soak into the concrete.
04:50You don't have to worry about it.
04:51Mr. Ishii, how about this?
04:53It's good.
04:54The inside is okay.
04:56Now, let's line up the stones.
04:59There is an important point in the layout.
05:02Look at the eyes of the stones.
05:05This one has eyes on the side.
05:08This one has eyes diagonally.
05:10It's not fun if you put them together.
05:14It's not fun.
05:15It's natural to enjoy the shadows.
05:17It's more fun to make it messy in various directions.
05:21It's better not to be in the same direction.
05:23Each stone has a different shape and unevenness.
05:27If you line up the stones diagonally,
05:30it will look natural and beautiful.
05:34It's the same as cooking.
05:37If you line up the stones evenly,
05:40it will look weird.
05:43But if you line up the stones diagonally,
05:45it will look beautiful.
05:47I see.
05:49While applying glue to the stone,
05:53I'm going to make mortar.
05:56Mortar is a building material that is made by mixing cement with water and sand.
06:02It's soft, so it's easy to process.
06:04Recently, it's a popular material used in living rooms and kitchens.
06:09This time, I'm going to use this mortar as a glue.
06:12I'm going to stick the stones on the floor.
06:15But there is a hurdle in this work.
06:18I'm going to stick the stones on the floor.
06:21At this height.
06:22At this height?
06:23Yes.
06:24I'll put the stones on the floor.
06:26I'll put the stones on the floor.
06:29You're going to put the stones on the floor because the stones are not high enough.
06:33It's not flat.
06:34It's natural, so the size of the stones is different.
06:37The thickness of the stones is also different,
06:39so it's difficult to make the stones flat.
06:43It's completely different.
06:46The height of the finished work should not be separated.
06:49The mortar is laid and fixed while adjusting the height.
06:53It looks fun.
06:54You hit it with a hammer and drop it.
06:56I do this every time.
07:00Hit it from above and apply pressure to the mortar.
07:03Make it sink so that the height matches the reference line.
07:07It's hard to make it sink.
07:10If you hit it here, it will rise.
07:13It will be distorted.
07:14That's right.
07:15That's why you have to lower it evenly overall.
07:18It's difficult.
07:19It's difficult.
07:20The height matches the reference line.
07:23That's right.
07:24How long does this mortar harden?
07:27If you hit it for 1 to 2 minutes, it will be difficult to lower it.
07:30It's fast.
07:31I can't help it.
07:32Speed is required.
07:34It's a difficult task that requires delicacy and speed.
07:51How is it?
07:52Is it high?
07:53This part is hard.
07:55This part is high.
07:58A little more.
08:01Is it high?
08:02This part is low.
08:04This part is high.
08:06This part is high.
08:07I hit it a little more.
08:13This is delicate.
08:16The right side is good.
08:18How many do you hit?
08:21Do you hit it like this?
08:22This is difficult.
08:23Is this 500?
08:25This is difficult.
08:26What is this?
08:27I didn't know that the stone floor was so difficult.
08:32I thought I could do it.
08:35If it was a normal tile, it would match the height.
08:39However, this is a natural stone floor.
08:41I'm particular about this.
08:43It's a time to take your time.
08:45It's good to take your time and make it together.
08:50I envy you.
08:52This part is a little high.
08:54This part is high.
08:55It takes a lot of time.
08:57This is difficult.
08:58It takes a lot of time to make one tile.
09:01This is 500.
09:03It takes more time than I imagined.
09:07I received this.
09:10I received what I had been waiting for half a year.
09:14This is big and heavy.
09:15It's been half a year since SHIMA.
09:17A mysterious item called big and heavy has arrived.
09:20This is it.
09:22What is this?
09:24This is amazing.
09:26This is cool.
09:27This is amazing.
09:28This is a good feeling.
09:31This is cool.
09:33This is a door.
09:35This is an order made door.
09:38This is the only door in the world.
09:40This is a door of a library with a weight of more than 50 kg.
09:45What is this button?
09:46This is an iron writer.
09:50I made this door this time.
09:54This is a work of AGAI.
09:59Please be careful not to get your hands in the door.
10:02This is amazing.
10:07This is a door made for SHIMA.
10:12I will put this in the door.
10:16I put this in the door.
10:17What is this?
10:18This is moss.
10:21This is good.
10:22This is a good feeling.
10:24This is good.
10:26This is cool.
10:28This is good.
10:30I'm back.
10:34This is amazing.
10:36This is good.
10:39What are you particular about?
10:41This is a place where people touch.
10:44I made this place to feel the atmosphere.
10:48I designed the door.
10:51I didn't use any accessories.
10:55What is the key for this?
10:58You can attach the key to the keyhole.
11:02Is the key a keyhole?
11:04What is SHIMA's particularity?
11:08This color is too bright.
11:11I think it's better to match this color.
11:15Why do you say that after putting the door in?
11:17Let's put this in the door.
11:24He doesn't compromise with his dream.
11:27I think this is better.
11:30I don't want to compromise.
11:35Is this okay?
11:37I don't paint the inside.
11:38I put this in.
11:40It took two hours.
11:42The door is attached to all three places around the library.
11:45He is one step ahead of perfection.
11:48It's completely different when the door is attached.
11:51This is good.
11:53The stone floor has been completed.
11:56This is a good feeling.
11:59This is the best.
12:01I feel like I'm in Europe.
12:03I'm happy with this view.
12:08The smile of SHIMA when the iron door came.
12:11I'm really happy.
12:13It's an ideal while borrowing the hands of various craftsmen.
12:18The stone floor continues to be polished all day while adjusting the height and direction of each piece.
12:24The atmosphere has changed a lot.
12:26That's right.
12:28Each stone is different.
12:30It goes well with the door.
12:35It took four days to finish all the stones.
12:38SHIMA's unique stone floor was completed.
12:44SHIMA's Japanese spirit and the master's French spirit are well combined.
12:50The feeling of the house is also mixed.
12:52I thought it would be like that if a French person entered the house.
12:56It's fashionable.
12:58What is the effect of the special paint that was applied to the base?
13:03This is a heat-resistant paint.
13:06This is a paint called Gaina.
13:08It says JAXA.
13:10This is used in JAXA.
13:12This is a heat-resistant paint.
13:14This is a paint that does not transmit heat.
13:18In winter, the concrete around the base cools down.
13:21If you apply it there, the effect is very high.
13:24In summer, when the concrete warms up, the floor becomes very hot.
13:28It has the effect of not warming up.
13:31The next day.
13:33On this day, the appearance of the library was greatly improved.
13:38Is YUSHI alone?
13:41Yes.
13:42Why is YUSHI alone?
13:43YUSHI seems to be going to HAPPABASHI.
13:47SHIMA went to HAPPABASHI to buy a knife.
13:51That is also the case.
13:53The work of this day is a big job that only professionals have to do.
13:57This is a serious construction.
14:00I want to attach a sunshade.
14:02Is that a stone?
14:04Yes.
14:05I'm going to build a pillar there today.
14:07Do you put a 10-meter log on it?
14:09Yes.
14:10I put a 10-meter log on it.
14:14This is 8 months ago.
14:17This is a gear.
14:19This is a sunshade.
14:20I want to make it a little longer.
14:23I want to remove it once.
14:25I want to be able to sit under the sunshade.
14:30Yes.
14:31Even on a rainy day, the sunshade is spread out so that it can be relaxed under the sunshade.
14:37This is a big job.
14:38The dismantling work was carried out within 40 degrees.
14:42The 10-meter log dismantled at this time will be reused as a new sunshade.
14:49If you make everything new, the meaning of buying the house will be lost.
14:54I want to keep the original shape of the house.
14:58I want to use what I can use.
15:02There are memories in the material.
15:06I think that is the charm of the house.
15:10She will build a pillar on the stone.
15:12She will put a log there.
15:15She is particular about the pillar.
15:18This is not a normal pillar.
15:22This is a rusty pillar.
15:25Is this the skin of the tree?
15:27No, this is not the skin.
15:29This is called rust.
15:32I think it's called mold.
15:34I will dismantle this first.
15:37If the weather in the mountains is rainy and the humidity is high, the wood will not grow.
15:44I can only make a pillar for a week.
15:48This is a very valuable pillar.
15:50I can't make a lot of pillars.
15:53This was made in nature.
15:56There are traces of insects here.
16:00This is a natural color.
16:02I chose a pillar with a similar atmosphere to the previous one.
16:07This is a rust pillar that SHIMA fell in love with at first sight.
16:13This was dismantled in the rainy season.
16:15This was peeled off and laid in the mountains.
16:18This causes mold to form on the surface.
16:22This is a rust-like inverted pattern made with the power of nature.
16:27This has been used to make pillars for tea rooms and houses.
16:33This is familiar.
16:35I've seen this before.
16:36If you don't handle it carefully, the rust will be scraped.
16:41This is very valuable.
16:44So.
16:45I'm MIYADAIKU.
16:47Are you MIYADAIKU?
16:49I train in Kyoto.
16:51I specialize in tea rooms.
16:55So I'm used to it.
16:58MIYADAIKU usually goes to the shrine.
17:03There are three places to build a rust pillar.
17:06First.
17:07I use the hole in the pillar.
17:11The height of the pillar does not match the height of the hole.
17:14So I raise and lower the height of the pillar.
17:17I check the height of the pillar in each place.
17:20Measure the height of the pillar.
17:23Cut the rust pillar according to the height of the pillar.
17:27This is a traditional craftsmanship.
17:31Cut the rust pillar according to the height of the pillar.
17:36I think the machine is more beautiful.
17:38Is it different?
17:39This is used to scrape the inside of the pillar.
17:43This is amazing.
17:46This is amazing.
17:47This is easy to attach to the pillar.
17:54The hard core does not hit the stone.
17:58I make a dent in the core of the pillar.
18:00This makes the soft core of the pillar heavier.
18:04This makes the core of the pillar more stable.
18:08Did you scrape the inside of the pillar?
18:10Yes.
18:12This is difficult to do with a machine.
18:15I adjust the height of the rust pillar with a professional technique.
18:18Then I put the core of the pillar on the stone.
18:20There is a way to fix the core of the pillar.
18:23I make a hole in the core of the pillar.
18:26I fix the core of the pillar with a pin.
18:34I insert a pillar into the core of the pillar.
18:37I fix the core of the pillar with a pin.
18:42I make a hole in the core of the pillar with four people.
18:50This is OK.
18:53I make a hole in the core of the pillar with a pin.
18:56I make a hole in the core of the pillar with a pin.
19:01I fix the core of the pillar with a pin.
19:04I can stand up.
19:07I'm comfortable.
19:11This is cool.
19:12I was surprised.
19:16I make a hole in the core of the pillar with a pin.
19:18I make a hole in the core of the pillar with a pin.
19:23I make a hole in the core of the pillar with a pin.
19:27I made a hole in the core of the pillar with a pin.
19:29There is no gap.
19:31This is a right angle.
19:32This is completely vertical.
19:34If the cut is bent, it will not be a right angle.
19:37I was excited.
19:41This is cool.
19:44I make a hole in the core of the pillar with a pin.
19:48I was surprised.
19:51I eat sushi.
19:55I eat sushi.
19:59What is this?
20:00This is sushi.
20:02This looks delicious.
20:06I make a hole in the core of the pillar with a pin.
20:13This is good.
20:20I fix the core of the pillar with a pin.
20:26I fix the core of the pillar with a pin.
20:32I fix the core of the pillar with a pin.
20:43I'm going to make this.
20:46Whoa.
20:47Whoa.
20:48Whoa.
20:49Okay.
20:50Okay.
20:51Yes!
20:52Whoa.
20:53Wow.
20:54It's really powerful.
20:55The craftsman is really amazing.
20:57Wow.
20:58He doesn't sell nails or anything, does he?
20:59He doesn't sell nails or anything, does he?
21:00When he builds the pillars.
21:01Actually, my childhood dream was to be a carpenter.
21:03What?
21:04I've always drawn carpenters in a lot of places.
21:05Oh, really?
21:06I've always drawn carpenters in a lot of places.
21:07I've always drawn carpenters in a lot of places.
21:08Oh, really?
21:09I've drawn them everywhere.
21:10The moment I get hooked on it, it feels good.
21:11The moment I get hooked on it, it feels good.
21:12It's really amazing.
21:13It's great.
21:14That is invisible.
21:15It doesn't matter.
21:16You've got nothing to hide.
21:17I bet the site of Kappabashi's store will definitely be interesting.
21:18I bet the site of Kappabashi's store will definitely be interesting.
21:19Why did you go there?
21:20Isn't that great?
21:21We need to go there and see Mr. Chima's nails.
21:22We really should go there.
21:23You make us excited.
21:24Throughout the three days of work for the roofs, 3 professional
21:26craftsmen built the rails that are 1 m longer than the original.
21:32It's cool.
21:33It's amazing.
21:34It's amazing.
21:35It's really good.
21:36Therefore there is no difference between passing by.
21:41It's really good.
21:43It's really good.
21:45Even on a rainy day, I can make tea here.
21:48In the future, they are going to build a stone house on top of this.
21:56And one more thing.
21:57It's a project aiming for the biggest dream in life.
22:00Mr.Mizobata.
22:02Thank you very much.
22:03This time, the sixth guest is Juppei Mizobata.
22:07Speaking of Mizobata.
22:10He is a gold fish that can only be caught by one or two fish.
22:14He is going to catch a tuna that costs 780 yen.
22:18His name is KANA ANADA.
22:20He goes to a popular restaurant where he can drink a lot of soup for free.
22:24He goes there four times a week.
22:26He is a master of sushi.
22:28He is a master of sushi.
22:31This time, I want to make the dream of sushi come true.
22:35The dream of sushi.
22:37As you all know, there are 53 sushi restaurants in TOKAIDO.
22:42This is the direction of the sea.
22:45It's a famous place.
22:47That's right.
22:48It's a sushi road.
22:49It's a sushi road.
22:51There are a lot of delicious sushi waiting for you on this long road.
22:55There are still a lot of places in the area where you can't eat sushi.
22:59I want to aim for the goal while discovering it.
23:0253 sushi restaurants in TOKAIDO.
23:0553?
23:06What is that?
23:07I can't eat all of them.
23:0953 sushi restaurants in TOKAIDO.
23:11There is NADATARU in the direction of the sea.
23:16There is EDOMAE ANAGO in TOKYO.
23:20There is KATSUO in KUROSHIO in KUSAGAMI.
23:25There is SAKURA EBI in SUGA.
23:29There is TAI in MIKAO.
23:32There is AKAGAI and TAIRAGAI in ISEBAN.
23:36There is ZEPPIN KAITEN SUSHI in KYOTO.
23:43First of all, let's go to MECHAZUNO.
23:46We have arrived at MECHAZUNO.
23:48That is ODAWARA Castle.
23:51We have arrived at ODAWARA Castle.
23:53This is a place that you can't eat in TOKYO.
23:58I want to eat delicious food.
24:02Delicious food?
24:03In addition, the goal of the journey is to eat delicious food.
24:09Delicious fish gather at the fishing port.
24:13We go to the fishing port by bus.
24:15What is the budget?
24:16The budget is important.
24:18It costs 2,000 yen to go to the fishing port.
24:25Does it cost 2,000 yen to go to the fishing port?
24:28Yes, it costs 2,000 yen.
24:31This is the 10th anniversary of FOOTWARD.
24:36Congratulations on the 10th anniversary.
24:38I remember going to HOKKAIDO the most.
24:43I remember going to HOKKAIDO the most.
24:47I remember going to HOKKAIDO the most.
24:52We have arrived at the fishing port.
24:55We have arrived at the fishing port.
24:58ODAWARA Fishing Port is a place where fresh fish from Sagami Bay gather.
25:03In front of us is ODAWARA Castle.
25:08ODAWARA Castle.
25:11The menu is decided by the fish you buy every day from the fishing port.
25:15You can enjoy a one-on-one meeting with local people.
25:20You can eat fresh fish from Sagami Bay.
25:25This is a popular menu.
25:28ODAWARA is famous for grilled sushi.
25:35This is a white fish called YAGARA.
25:41This is a local dish called BORA.
25:47There are a lot of fresh fish that were caught that morning.
25:52What should I eat first?
25:54I go to a room with a budget of 2,000 yen.
25:58I will show you the selected lineup.
26:01This is my first visit to ODAWARA Castle.
26:05I aim for local food.
26:08This tuna costs 380 yen.
26:12I'm curious about the taste.
26:15I don't know what to choose.
26:18I choose GARI-KONBU.
26:22This costs 2,013 yen.
26:27This costs 2,013 yen.
26:29Is this a prize?
26:31This is more than 1,300 yen.
26:32This is more than 1,300 yen, so it's no good.
26:35This is less than 2,000 yen.
26:37This is a game that requires a good sense of humor.
26:42This costs 1,947 yen.
26:45I have decided.
26:46I have decided.
26:47MISO-BATA chose the top fish.
26:51What is the last choice?
26:52This is a squid.
26:53This is YARI-IKA.
26:56This is soy sauce.
26:59This looks delicious.
27:00This is YARI-IKA, which is in season from spring to early summer.
27:03This is a plate of soy sauce with bonito broth.
27:10This has a long leg.
27:13Is this a leg?
27:15This looks delicious.
27:17This is delicious.
27:19This looks delicious.
27:21This has a strong taste of squid.
27:23This is fresh, but it has a strong taste.
27:26This is fast.
27:31This is very delicious.
27:33This looks delicious.
27:35I think it's better to have a limit.
27:37I was worried about that.
27:39You are wearing squid-like clothes.
27:41This is a decorative knife.
27:44He chose two dishes.
27:46This is a horse mackerel.
27:48This is a horse mackerel rice ball with green onions.
27:50This is today's recommended dish.
27:52This looks delicious.
27:53This looks delicious.
27:54This is a sushi roll.
27:56Because there are a lot of fish in the ocean, the fish are fat.
28:02This looks delicious.
28:03He puts green onions on the horse mackerel.
28:07I add soy sauce.
28:12This is beautiful.
28:14This is a decorative knife.
28:16This is very beautiful.
28:18I eat this.
28:24This is a beautiful face.
28:26This is a decorative knife.
28:27This has a delicate taste.
28:30This horse mackerel is also delicious.
28:32Is horse mackerel important?
28:34Horse mackerel is important.
28:36This is a pitcher and a catcher.
28:38If the catcher is not good, you can't win.
28:42I want to eat sushi.
28:47This is a fish.
28:48This is a fish.
28:50This is a fish.
28:52I'm looking forward to this.
28:54This is a fish.
28:56This is a fish.
29:03This is a fish.
29:05This is a fish.
29:08This looks delicious.
29:10He likes horse mackerel.
29:13This is delicious.
29:15The fish is delicious.
29:17This is a very elegant horse mackerel.
29:19This melts in my mouth.
29:24I've never heard of this.
29:27They chose this restaurant for 2,000 yen.
29:32This is a fish.
29:36This is a rare fish.
29:40This is a fatty fish.
29:43This is a white fish.
29:50I can only eat this here.
29:51I eat this as it is.
29:53I eat this.
29:59This is a very soft fish.
30:02This goes well with this.
30:04This is a very soft fish.
30:06This goes well with this.
30:10How do you feel about choosing this restaurant for 2,000 yen?
30:13This is the best.
30:15This is the best.
30:21Thank you very much.
30:24This is another restaurant in ODAWARA.
30:26This is a famous restaurant.
30:32This restaurant has a different atmosphere.
30:35This is KAITENZUSHI BISTRO ZEN.
30:38What is KAITENZUSHI BISTRO?
30:40It's a name that doesn't sound like KAITENZUSHI.
30:42KAITENZUSHI?
30:43Hello.
30:46How are you?
30:49This is not a picture of KAITENZUSHI.
30:52This is a wine cellar BISTRO.
30:56Next to the sushi menu, there is a bistro menu such as AHIJO and steak.
31:02This is a tempura.
31:03The owner of this restaurant started training French.
31:06KAITENZUSHI is a popular bistro menu.
31:09This is the end of this.
31:11How much is this?
31:12This is 2,000 yen.
31:13This is 2,000 yen.
31:15This is the end of this.
31:17This is meat sushi.
31:20This is a unique sushi bistro.
31:22This is a popular restaurant in the prefecture.
31:26Can I order a drink?
31:28That's fine.
31:29Do you want to drink?
31:30I don't want to drink a drink.
31:32Is it different from a drink?
31:34Is it different from a drink?
31:36Please give me a drink.
31:38Please give me a drink.
31:40Please give me a drink.
31:42That's a special rule.
31:43That's it.
31:45This is orange wine.
31:49It's like adding sugar to a teacup.
31:52It's a dry style.
31:56I didn't understand it because it was too powerful.
31:58That's a great word.
32:00This is amber.
32:06This is refreshing and easy to drink.
32:08This is a unique amber color because it is made from white wine.
32:15This is a refreshing taste.
32:17This goes well with both sushi and bistros.
32:19This goes well with sushi.
32:20This is a lineup of about 80 types.
32:23What do they eat for 2,000 yen?
32:27They eat it with wine.
32:30This is fashionable.
32:32I've never seen this kind of GARI.
32:35Mr. ZOHATA.
32:36Do you eat GARI with wine?
32:39I don't think so.
32:41GARI and wine.
32:46GARI is fashionable.
32:52This is good.
32:54This goes well with shrimp.
32:56This goes well with wine.
32:58Next is GARI.
33:01This is a raw tuna.
33:04This is like meat.
33:06This is amazing.
33:08This looks delicious.
33:10This is a standard tuna.
33:12This has a lot of tuna.
33:15This is an orange wine.
33:20This is the best.
33:23They also eat fresh flounder and cuttlefish.
33:28What did Mr. ZOHATA choose?
33:30This is a special menu.
33:35Thank you for waiting.
33:36This is a special menu.
33:39What is this?
33:41This looks delicious.
33:45Jumpei MIZUMATA ordered this.
33:49What is this special menu?
33:53Thank you for waiting.
33:55This is a special menu.
33:59This is not a special menu.
34:03This is a special menu.
34:10This is a special menu.
34:12This is a special menu.
34:14This looks delicious.
34:16This is amazing.
34:19This is a special menu.
34:25This is delicious.
34:27This is a wine.
34:30This is a sake menu.
34:33This is a special menu.
34:37It's not like a sushi restaurant anymore.
34:41This place is amazing.
34:42It's delicious.
34:44In the sense of a sushi restaurant,
34:46isn't the side menu a little evil?
34:49Ah, it's kind of nostalgic.
34:51I used to say that a long time ago.
34:54The only thing that's allowed to be evil
34:57is a sushi restaurant.
34:59It's an amusement park.
35:02From children to students,
35:04of course, you can go to adults.
35:06No matter what you order,
35:08you can't say anything harsh.
35:10Rather, it's written that you can't fit it in your shoulders.
35:13Natural tuna,
35:14Shirasu ahijo,
35:16and Gari.
35:17It's perfect.
35:18Just in time.
35:21It's the most interesting thing to make money and go to a sushi restaurant.
35:25Wait a minute, can I say something?
35:28I don't want people to say
35:30that his 2,000 yen was really lame.
35:33No, I'm sorry.
35:35I don't have a sense of humor.
35:36I'm going to say something like Mamuro Yonkan.
35:39After finishing Odawara,
35:41we'll continue to Hakone.
35:44We've arrived in Hakone.
35:46It's snowing.
35:47It's snowing heavily.
35:49We've come all the way to Hakone.
35:51Is that a hot spring?
35:52Oh, it's a hot spring.
35:53Like this.
35:58This is a hot spring.
36:01Ah.
36:03I'm getting tired.
36:06Well, let's enjoy the hot spring.
36:10We're going to eat sushi in a taxi from the station.
36:14Sushi and vegetables.
36:16Yes, sir.
36:17Is that how you say it in Hakone?
36:19Ikishiku.
36:20Oh, I see.
36:21That's right.
36:22There was no sushi in Hakone.
36:27It was called the land of fish.
36:30Hakone was said to be hard to sell because it was in the mountains.
36:33But in January of this year,
36:35the world's first rotating sushi was born in Hakone.
36:38It's a hot topic even at home.
36:41We've arrived.
36:42I can already see it.
36:43It's a great presence.
36:45It's bright red.
36:46No way.
36:48I introduced it in this program,
36:51but it's Kanazawa Maenbo Sushi.
36:55Kanazawa Maenbo Sushi is finally in Hakone.
36:59It's a great presence.
37:01Speaking of Kanazawa Maenbo Sushi.
37:05Excuse me.
37:08It looks delicious.
37:09It's a restaurant where you can enjoy the best of Kanazawa,
37:12where you can eat Nodoguro and gas shrimp.
37:15The restaurant in the city is a famous one.
37:19In Hakone,
37:20Hakone is close to Numazu and Odawara.
37:24They use a special truck from Kanazawa.
37:26They keep the freshness.
37:29You can enjoy both Kanazawa and Jinomoro.
37:33Today, we have flounder and goldfish from Shimoda.
37:39Flounder is from flounder, right?
37:42No, it's different.
37:43It's different?
37:44It's from flounder.
37:45Flounder from flounder.
37:46There is no flounder from flounder, right?
37:47I'll check it.
37:48Excuse me.
37:50I'm sorry.
37:51Actually, the flounder in the normal menu is a flounder from flounder curry.
37:56We offer flounder with flounder flounder only when it is imported.
38:01It's rare.
38:02Thank you for waiting.
38:03If it's one piece, I can eat it.
38:05It's a miracle.
38:06What kind of lineup will they make this time?
38:12I want to eat it.
38:13First of all,
38:14It's amazing.
38:15What is it?
38:16It's a lot.
38:17Onion and mayonnaise.
38:18Onion and mayonnaise.
38:19The color of salmon is also beautiful.
38:22At first, I knew that salmon was delicious.
38:28I was worried that I lost.
38:31But it's delicious.
38:34I know.
38:35It's delicious.
38:36Three years since the first meeting.
38:38He didn't eat onion and salmon at that time.
38:40Now, he eats it without hesitation.
38:44You've grown up.
38:46You've grown up.
38:50This is the last one.
38:52This is the last one.
38:53This is the last one.
38:56The difference between flounder and flounder.
38:59Why is the taste of flounder different?
39:05My Futowado is not a story about whether you want to read or not.
39:09It's 2025.
39:10It's the original work of director SHIN ADACHI.
39:13I play the role of KENJIRO TSUDA.
39:16I want you to come and see the story of the two men who look back on their marriage and life.
39:22Are you going to eat sushi?
39:24After 30 minutes of rehearsal,
39:26The six of us will eat sushi.
39:29I'm going to eat sushi.
39:30I'm going to eat sushi.
39:32The four of us will sit together.
39:36At the end, we will play rock-paper-scissors.
39:38The one who loses will eat sushi.
39:40That's good.
39:41Rock-paper-scissors.
39:43The flounder is a part of the muscle that moves the fin.
39:47Why is the flounder, which is whiter than the curry, so precious and delicious?
39:54This is fantastic.
39:56It looks delicious.
39:57I eat this with salt.
40:03I eat this.
40:06I'm jealous of this trip.
40:09This is good.
40:10This is different from other flounders.
40:13This is not a normal flounder.
40:16This is a high-quality flounder.
40:19This is delicious.
40:21The flounder has more fat than the curry.
40:24The flounder has a lot of fat and is delicious because it has a lot of meat.
40:34What is this tartar sauce?
40:36This looks delicious.
40:38What is this tartar sauce?
40:40I've never seen this kind of tartar sauce.
40:42This is a limited-time HAKONE-only tartar sauce.
40:48The secret to its popularity is the luxury of chopped flounder and salmon roe.
40:52This is a special tartar sauce.
40:54This is amazing.
40:56This has salmon roe.
41:00Flounder and tartar sauce go well together.
41:03The tartar sauce of IBURI GAKKO is refreshing.
41:08This has a good taste.
41:11I chose this.
41:14This is self-made mayonnaise.
41:17This is written as mayonnaise.
41:19Did you put the egg liquid in the 2000 yen?
41:22This smells good.
41:24This looks delicious.
41:27This looks delicious.
41:29This is delicious.
41:31This is a gentle and natural sweetness.
41:34This is 1,910 yen.
41:36This is a good price.
41:38This was a good choice.
41:40I was surprised.
41:41I didn't expect you to choose Aji Fry.
41:44I love Aji Fry and tartar sauce.
41:48I've never seen tartar sauce with salmon roe.
41:53I thought it was good to enjoy various menus.
41:58I thought it would be nice to order it for 2,000 yen.
42:03I go to NUMAZU.
42:07I go to get a phantom fish.
42:10He goes to NUMAZU.
42:12This is a 10% chance of catching a phantom fish.
42:20I arrived at NUMAZU.
42:22This is amazing.
42:24This is in front of the fishing port.
42:27This is a rotating sushi restaurant.
42:30This is the deepest sea fish in Japan.
42:34Some people think that deep-sea fish is not delicious.
42:38In fact, expensive fish such as blackthroat seaperch and goldfish are deep-sea fish.
42:43Because there are few activities in the dark deep sea, there is a lot of fat.
42:48This is a popular menu at a local rotating sushi restaurant.
42:52This is a deep-sea fish.
42:57I could catch it.
43:00I will explain the content.
43:02This is a blackthroat seaperch.
43:07This is a goldfish.
43:12This is a deep-sea fish.
43:16This is a red shrimp.
43:20It looks really good
43:26It's good
43:28It's good
43:29It's really fresh
43:31It's my first time eating it with seaweed
43:33It's even more luxurious
43:35I'm going to eat the red shrimp
43:37The red shrimp looks good
43:40The white one is really good
43:42It looks good
43:44Actually, there is a special place in Numazu called Mizobatta
43:48There is a goldfish here
43:50Goso
43:52And a deep sea turtle
43:54Geho
43:56There is no meaning to it
43:58It's today's main event
44:00Well, I wonder
44:02It's really a phantom
44:04What is this?
44:06Goso?
44:08It's a phantom fish that can only be caught 10% in Numazu
44:12Can he eat it?
44:14What is that?
44:16Excuse me, what is Goso?
44:18It's a fish that can't be caught recently
44:20It's a phantom fish
44:22It's a phantom
44:24Is there any other?
44:26Geho
44:28It can't be caught
44:30It's a phantom
44:32It can't be caught
44:34It's really a phantom
44:36It can't be caught
44:38I'm sorry
44:40I'm sorry
44:42If that's the case
44:44You can see Goso swimming in the deep sea aquarium
44:48Swimming?
44:50You can see Goso
44:52Ah
44:58It looks like a small fish
45:00Please eat it
45:02It's really good
45:04I want to eat it someday
45:06It's funny
45:08We got information that there is a phantom fish that can only be caught in Numazu
45:14Let's go
45:16Thank you
45:18Let's go
45:20Mr. Sushinosuke
45:22I'm looking forward to it
45:24Sushinosuke is here
45:26Good evening
45:28Good evening
45:30A phantom fish that just arrived a few hours ago
45:34What is the taste of Geho and Goso?
45:36It's strange
45:38Why is it so delicious?
45:40My hot word is
45:42The new show Golden Stones
45:44The guest that we should commemorate
45:46Akashiya Sanma
45:48He went crazy with Six Stones
45:50On Sunday night at 9pm
45:52For the first time in 23 years
45:54There will be a surprise appearance
45:56Please watch it on Sunday night at 9pm
45:58A phantom fish that just arrived a few hours ago
46:00Geho and Goso
46:02Will appear
46:04Can you show me?
46:06This is Geho
46:08Amazing
46:10It is interesting
46:12Geho
46:14This is the seven-faced man in the deep sea
46:16Geho
46:18One of the seven-faced men
46:20Its name comes from the shape of Geho's head
46:24The elegant sweetness of white meat
46:26It's a phantom fish
46:28It's here
46:30Geho
46:32Oh, I can't imagine it from the looks of it.
46:36That's true.
46:37Wow, the cod roe.
46:39I'll eat the fat.
46:47It's crunchy.
46:48The texture is just right.
46:50It's got a nice sweetness.
46:52It's like the middle of a flounder or a sea bream.
46:55A very luxurious, elegant white meat.
46:59And then...
47:00I'll eat the small cod roe.
47:03Oh, it's so small.
47:04The small cod roe is so small.
47:07You only caught this one.
47:09That's amazing.
47:10This is the small cod roe.
47:12It's small, so you can only catch this one.
47:16What?
47:17You can only catch two?
47:18That's right.
47:19That's crazy.
47:21Surprisingly, only this one was caught on this day.
47:26The small cod roe and the golden noodle.
47:29Itadakimasu.
47:32It looks so good.
47:41It's so soft.
47:42The meat...
47:44It's so good.
47:45The meat just melts in your mouth.
47:49It's a very delicate white meat.
47:52Of course, it's delicious.
47:55It's the first time I've ever felt this softness.
47:58It's strange.
47:59Why is it so delicious?
48:01It's a great start.
48:02It's the best start.