天ぷら！すき焼き！生産者が勝負をかける極上の白舞茸をうなぎ職人が調理した結果・・・

天ぷら！すき焼き！生産者が勝負をかける極上の白舞茸をうなぎ職人が調理した結果・・・

A sip of broth… What is this? It’s insanely delicious… The taste and aroma are completely different things. If you try it,
you’ll understand. The aroma is incredible. A superb course meal featuring whole white maitake mushrooms! When Chef Katsura makes it, it really is
in a league of its own. Grilled white maitake mushrooms finished on a shichirin grill! Huge~ Tempura of white maitake mushrooms that brings out their sweetness It’s completely different. The aroma and texture are great too. White maitake mushrooms and beef sukiyaki! It’s a golden combo. We also follow Mr. Okamoto working hard at Sankitei! Exceptional flavor! The white maitake mushroom course at Unagi Chaya Katsura was incredible Somewhere in Gero City, Gifu Prefecture
Mr. Obata, producer of log-grown white maitake mushrooms, and Mr. Katsura, owner of Unagi Chaya Log-grown white maitake cultivation site The shading rate is set relatively high White maitake mushrooms Mr. Katsura carefully inspects the white maitake mushrooms to be harvested Staff) Is it different after all?
Mr. Katsura) It is different. It smells amazing… What is it…
It smells like truffles It’s huge! The stem must be delicious… Wow…
This is amazing… Ah, this is…
an incredible smell… It’s an indescribable smell… Katsura-san gets excited
about the rare white maitake mushrooms Katsura-san) Smell this! The rich, savory aroma
surprises the cameraman. Wow…
It smells like it’s going to be really flavorful. Don’t mow the grass or anything. It’s supposed to be in its true wild state. A professor at Tokyo University of Agriculture said
it’s better to do it that way. (Staff) Is growing on logs itself difficult? It’s quite difficult unless the elevation is over 600 meters. If the soil temperature gets too high
they won’t grow In Aichi Prefecture, there’s no place to grow them We happened to find some good land over here
and it was meant to be. We started last year. Staff) How long does it take to make? Early June. We bury the mizunara wood
cultivated with maitake mushroom spores and just leave it there without giving any water or fertilizer. In a natural state. Around this time in October? About one to two weeks.
To harvest them. Generally, once planted, they produce for about five years. The first year, it all comes out at once. then the yield drops off in the second year. It starts producing again in the third year. The third, fourth, and fifth years are stable
He said they come out like this You know those commercially available mushroom growing kits
sold at home centers and such? that let you grow mushrooms
at home. They only contain about a teaspoon’s worth
of spawn, though. Mine has a ladleful of spawn
sprinkled on it, I think that’s why I get so many. I don’t think they usually grow this big. Let me show you the cultivation site for the second year. Last year’s harvested maitake mushrooms yielded no harvest at all in the second year.
They appear in the third year. Leaves fall on top and weigh them down, so they droop. It seems like they come once a month to maintain them. We’ll have to wait and see what happens next year. Most people mainly use black maitake mushrooms, but white ones are good for French cuisine and such
because they don’t lose their color. so we figured it’s better to do something
no one else is doing. We want to compete by being different from others. Checking the harvested white maitake mushrooms in a well-lit area Katsura) It’s amazing, isn’t it? Katsura) They’re so different! Obata) It’s fascinating, isn’t it?
Katsura) It is! About a kilo of hearty white maitake mushrooms I bet these are absolutely delicious Carefully harvesting Staff) So you plan to keep expanding from here?
Mr. Obata) That’s right. I thought about listing them for the hometown tax donation program. Staff) How much
harvest do you expect from these two? Last year, at that location over there,
we got 50 kilograms. Staff) How much are you aiming for going forward? (Going forward) We can set up about ten more locations. At this stage, it’s still a bit tough
to meet the number of hometown tax donations But if we keep increasing them, I think we can I think we’ll be able to supply it. I’m thinking of selling it for around 6,000 yen. Most other log-grown maitake mushrooms are sold around that price too. Staff) Is there a particular reason you insist on log cultivation?
91 The taste and aroma are completely different. If you try it,
you’ll understand. We get various advice on product development
from Mr. Katsura, who has extensive knowledge of ingredients. When you hold it, it crumbles and falls apart, right?
It turns into crumbs like this. This can also become a product. Like a dashi packet
Turn it into powder Then mix it with bonito powder That’s also possible,
and it’s quite interesting. Freshly grown maitake mushrooms with strong sweetness We also share harvesting advice. They are not yet sold in the market, and this is the first time
they are being offered at “Unagi Chaya Katsura”. We actually hoped to make it in time for this year’s hometown tax program
but it didn’t quite make it in time. Staff) Well then, we’ll look forward to it.
And the customers’ reactions too. Yes, that’s right. Katsura-san, considering shipping too It’d be better to wholesale to places that’ll actually use it Like hotels in Gero
or ryokans… But these are freshly picked this morning, so they’d be delicious to eat, right? Katsura-san, grateful for the precious experience after finishing the harvest Katsura-san) Can I take this?
Obata-san) Yes, please Carrying freshly harvested white maitake mushrooms to the car Harvest complete 15:00
Iwakura Station Unagi Restaurant “Katsura” Returned to the Iwakura shop after two and a half hours Rushing to prepare for evening service Preparing sweet sea bream sashimi Filleted into three pieces This is amadai. It’s what they call “guji” in Kyoto. Staff) How many courses
do you serve? I think it’s about 8 courses. Today’s main course is guinea fowl. Maitake mushrooms come first. One dish of maitake salad and Dojibeshimi (Steamed in a Clay Pot) Grilled Maitake Mushrooms Then Sukiyaki Peel off the skin cleanly
Preparation of the sweet sea bream complete Prepare the kombu Layer the sweet sea bream and kombu Seal tightly with plastic wrap Light the charcoal in the shichirin grill Rare domestic guinea fowl Staff) Seems like you need quite a bit of knowledge to butcher chickens. Normally, you wouldn’t butcher them like this. You usually remove all the meat from the bones
and separate it from the carcass. But since it’s bone-in today, I’m cutting it up with the bones on purpose. Because the structure is the same for any chicken, But if you don’t know the basics you can’t do anything unless you know all the parts. Male staff member in training
Watches carefully as the chicken is butchered to learn A reservation inquiry call comes in Explains the restaurant is full
and offers available time slots Weighs chicken for seasoning Spread out on tray
to avoid overlapping Spice seasoning Season both sides thoroughly Rinse sand off white maitake mushrooms Staff) For course meals, do you
decide after seeing the ingredients? I decide after seeing the ingredients.
It’s up to you. Once the menu is set, I can’t do that. We do everything to suit our customers Wear a bandana to get pumped up Open at 5:00 PM
Regular holidays: Monday, Tuesday Menu
Today’s course price is ¥10,000 per person (Regular price: ¥6,000~)
※Limited to 3 groups per day (May not be available during busy periods like Doyo no Ushi no Hi) Adjusting the charcoal in the shichirin grill Regular menu
Customer arrives Sashimi Skewering the eel Slowly grilling over charcoal Dip the eel in sauce
and grill it again until fragrant Cut the plump kabayaki
into bite-sized pieces Arrange on top of rice
Unadon and hitsumabushi are complete Prepare liver soup Continue preparing ingredients for the course meal
Prepare chestnuts Coat with rice flour Bee larvae Sauté them and place them on top of the maitake mushrooms. The flavor is like tofu. This is picked from the top of a cliff. Staff) From someone you know?
Katsura) Yes. This is also from a hunter As much as possible, where the maitake mushrooms are growing Wouldn’t it be more interesting
with things that are nearby? As for the story We also got to see the bee wine Hornet pupae When you fry these,
they give off a honey-like aroma. This is an interesting ingredient in its own right. Staff) Are the stingers removed? This is before it becomes an adult. Coated with rice flour, pre-processing complete. Nagoya Cochin Today we’re comparing Nagoya Cochin and
Holoholo chicken. Plus grilled maitake mushrooms. Staff) Is this the first time you’ve handled quail? We usually get the foreign-bred kind, They’re not coming in right now. We ordered it from Iwate Prefecture. Nagoya Cochin skewered
and seasoned with spices Nagoya Cochin preparation complete Preparing the reserved table. Yes, please be careful.
Thank you. Cutting the sticky, finished kombu-cured fish Steadily completing the prep work for the course meal Carefully break apart large white maitake mushrooms
for the sesame dressing Begin stir-frying the white maitake mushrooms Powdered Hatcho miso The rich aroma of white maitake mushrooms
fills the kitchen… Sprinkle black sesame seeds
Preparation for the sesame-coated maitake mushrooms is complete Butter Sauté bee larvae in melted butter Deep-fry hornet pupae in oil. The crispy fried hornet pupae
give off a sweet, honey-like aroma. Reserved customers arrive one after another The restaurant fills up with customers Producer Mr. Obata also arrives
Drinks are set, and a toast is made Today’s main ingredient
Shira-maitake mushrooms presented to guests With all guests present, the course meal begins
Finishing the prepped dishes Black sesame Topping with kadayif
– an extremely thin, noodle-like dough used in Turkey and the Middle East Sautéed bee larvae and
deep-fried hornet pupae Male staff in training
also helped with plating Frying chestnuts The chestnuts are fried to a crisp Sprinkle with salt
The first course is complete The dish is brought out
A male staff member explains the dish The guests are surprised by the unusual ingredients. The first course is set on the table. Let’s eat. Savoring the seasoned white maitake mushrooms. First Course Dish White Maitake Mushrooms with Sesame Dressing Deep-fried hornets, deep-fried chestnuts, hornet larvae The flavors of Hatcho miso and black sesame
enhance the deliciousness of the lightly stir-fried white maitake mushrooms Crispy and delicious with a sweet aroma
Deep-fried hornet Creamy-textured hornet larvae Chestnuts fried crispy in rice flour are also delicious! We also had beer. A charcoal grill was set up on the table. Cut the tenderly cooked
sweet sea bream and arrange it on a plate Add wasabi Second Course
Kombu-cured sea bream is complete Kombu-cured sea bream The fish’s umami is enhanced
Enjoy its deep, mellow flavor This is delicious… The firm flesh of the sweet sea bream Enjoy it with soy sauce. The subtle flavor of kombu spreads across the palate
Its refined taste is irresistible For those who avoid raw seafood
Preparing shrimp dishes Carefully peel the shell off the grilled tiger prawn Cut off the head and arrange it on the plate Cut open the body
and arrange on a plate The prawn dish is complete White maitake mushrooms, pufferfish, and shrimp hot pot Pouring the broth Finishing it on the tabletop charcoal grill
Can’t wait for the earthenware pot steamed dish… Male staff checks the progress
Earthenware pot steamed dish complete Steamed in piping hot broth
The aroma of white maitake mushrooms stands out Enjoying the rising aroma Pouring the piping hot broth A sip of the broth… What is this? It’s insanely delicious… Savoring the broth’s
profound flavor and aroma… The umami of white maitake mushrooms melts out
The concentrated broth is exquisite Shrimp and pufferfish, soaked in the umami of white maitake mushrooms, are irresistible… Man savoring the broth of the earthenware pot dish So delicious! Bite into the white maitake too The aroma is incredible Once heated,
the aroma really starts to waft out, right? This gentleman too
savors the umami… Mr. Obata also savors the earthenware pot stew Staff) How are the cooked maitake mushrooms? When Chef Katsura prepares it, it truly becomes
a class above the rest. I’m amazed. Plating the white maitake mushrooms. Plating the grilled maitake mushrooms complete. White maitake mushrooms arrive at the table Place maitake mushrooms on the charcoal grill Huge~ Nagoya Cochin charcoal grilling
First degrease on the kitchen grill, then finish on the table grill Nagoya Cochin charcoal grilled Nagoya Cochin Chicken and White Maitake Mushrooms Grilled on a Charcoal Grill Finished on a tabletop charcoal grill
A dish you can enjoy fresh off the grill Finished with a fragrant char Enjoy the grilled white maitake mushrooms Nagoya Cochin chicken
is also placed on the grill Offering a springy, juicy texture
With each bite, deep richness and umami spread throughout Squeeze sudachi over the white maitake mushrooms The refreshing aroma and sharp acidity of sudachi
adds to the deliciousness! Responding to a customer’s request
I quickly make some maitake mushroom tempura The reason we don’t serve tempura is… It hits your stomach with a heavy weight all at once. I decide whether to include one oil-based dish or not. Today I added chestnuts, so I had honeybees.
Today I added chestnuts, so I had bee and …and that was it. Actually The crispy-coated maitake tempura is complete I’ll sprinkle some salt on it. Finish by squeezing sudachi over it. Take a big bite
of the freshly fried tempura. Close your eyes and savor the deliciousness. Staff) Is it different from other maitake mushrooms? It’s completely different. Maybe it’s just nature, but it has such a wild flavor The aroma and texture are great too. Served maitake tempura
at Mr. Obata’s table too. Squeeze sudachi over the tempura… Take a big bite! The sweetness comes through… Enjoying the freshly grilled flavor
Savoring the exquisite full course of white maitake mushrooms! Finishing the guinea fowl on the charcoal grill Charcoal-grilled bone-in guinea fowl This too is grilled on a tabletop charcoal grill
so you can enjoy it piping hot Slowly grilled over charcoal, the guinea fowl is
tender, rich, and full of umami! Male staff member
skewers the eel and prepares it The fat is crackling and rich The eel, like indigo blue,
is the most delicious. Cutting the grilled eel into bite-sized pieces. Our signature dish, grilled over charcoal
Grilled Eel Pairs perfectly with wasabi soy sauce! Preparing white maitake mushrooms for sukiyaki Place the white maitake mushrooms in the pot Beef Pour the marinade
Sukiyaki preparation complete Raw egg Set the pot on the table With large white maitake mushrooms inside
Gathered around the sukiyaki pot and enjoyed the meal This is amazing
The maitake mushrooms are so thick… It’s a golden combo. The beaten egg coats it and it’s delicious.
Savoring the exquisite white maitake mushrooms Biting into white maitake mushrooms with beef Meltingly delicious! Sukiyaki with white maitake mushrooms and beef
Coat it well with egg before eating Delicious! Grilling eel for unadon Dip the grilled eel in the sauce Spoon rice into a bowl and pour the sauce over it Dip it in the sauce several times
Finish by grilling it until fragrant The grilled eel is complete Cut it into bite-sized pieces Place on rice soaked in sauce Unadon Appetizing unadon with fragrant, savory sauce
You’ll polish it off even as the final course The rice soaked in sauce is delicious! Day 2 of Close Coverage
Near Nagoya Station Standing Soba/Udon
“Sankitei” A shop where you can enjoy carefully prepared soba from morning
in a casual standing-style setting Plain soba from 490 yen
Vegetable kakiage tempura 150 yen New service starting in October
7:00 AM – 10:00 AM Free Coffee Greetings to Manager Okamoto,
whom we previously covered closely Mr. Okamoto, still with his bright smile I’ve lost about 12 kilograms Staff) Dieting?
Okamoto) Yes, dieting. Cutting green onions Please wait wherever you like. When an order comes in, boil the soba noodles. Staff) Since YouTube’s “Udon Soba Tokai” featured us… Staff) Did you notice any changes before and after? The number of customers increased by about 1.3 times. Right after the broadcast aired. In the morning,
a line of about 10 people formed, I think the response was really huge. Staff) Were there quite a few people who came after seeing it? Yeah, quite a few people said, “I came after seeing it on YouTube.” After posting on YouTube,
quite a few people come for lunch There’s always a peak now The area around the shop has gotten much better too Preparing the condiments Table 7, sorry to keep you waiting. We’ll bring your chicken tempura bowl to your table,
so please wait a moment. With green onions on the side
Your chicken tempura rice bowl is ready Thank you for waiting
Here is your chicken tempura rice bowl Staff) Mr. Okamoto himself
Has anything changed? Changed?
What do you mean? Staff) He’s lost weight…
Mr. Okamoto) Yeah, that’s true. On the positive side, The number of part-time staff
has really increased, so When I want to work myself, the part-time staff
are handling things I’ve gained so much more breathing room for myself I think that’s a good thing It’s not just about losing weight either I’ve gotten really good at getting dark circles under my eyes
Because I wake up so early I think those two things are pretty noticeable changes in my appearance
That’s what I think Table 8, sorry to keep you waiting. Thank you.
Chopsticks and soup spoon, this way please. Katsura-san brings white maitake mushrooms to Sankitei. Coat the white maitake mushrooms with flour. Add the batter. Drop them into the oil. Add more batter and fry thoroughly White maitake mushroom tempura soba Thick, crispy batter
coated white maitake mushroom tempura Tempura soaked in broth is delicious! Freshly ground, freshly kneaded, freshly boiled
Our signature triple-fresh soba The flavor of the broth and soba
makes it delicious enough to finish every last bite from morning onward. Staff) When serving at Sankitei, Staff) Regarding the dedication put into the tempura,
are there any specific aspects you want to highlight? The aroma, right? And then the flavor, keeping it as good as possible. Boiled white maitake mushrooms Top with the white maitake tempura and it’s done. Bukkake soba with white maitake tempura. Crispy tempura that maximizes the umami and aroma of white maitake mushrooms Boiled white maitake mushrooms The dipping sauce blends perfectly
Soba with an exceptional smooth texture Thank you for the meal! The batter was thick at first,
but when I fried them the second time, I made it thinner. (Staff) It feels like you’re researching as you go.
Katsura) Yes, that’s right. Staff) The price when it’s served? The price is still under consideration. We’re currently coordinating with the producers. After finishing work at Mikitei, heading to the eel restaurant Staff) Has anything changed for the shop? Since customers started coming, like what times customers don’t come and what hours customers tend to come I’ve started to get a pretty good idea like customers around 9 or
10 in the morning tend to drop off sharply
around that time, so we discussed
what we could do to make customers happy We discussed something like that. Right now, we have the Morning Set Plus. between 7 and 10 a.m.
we give away free morning coffee We started offering takeout options
as a gift Adding extra value
to what we already offered We’re putting thought into it Table 13, sorry to keep you waiting. Thank you.
Sorry for the wait. Here are your chopsticks and soup spoon. I had the morning service
iced coffee. Today I’ll be here until closing. A part-timer will be coming in
at 10:00, so It’ll just be the two of us, that person and me. Thank you very much.
We look forward to seeing you again. Our signature soba topped with fresh white maitake mushrooms!
Please wait a little longer until it’s available at Sankitei.

生産者様のインスタグラムはこちら↓
https://www.instagram.com/hidagenbokumaitake2024

店名　うなぎ茶屋かつら
地図　https://maps.app.goo.gl/L88AswMvX16HsLaz9
住所　愛知県岩倉市昭和町１丁目１２−２

店名　三希亭
地図　https://maps.app.goo.gl/BSKe84hYXRaq92wz5
住所　愛知県名古屋市中村区椿町１７−７

0:00 ダイジェスト　
0:49 本編

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

#天ぷら #立ち食いそば #愛知グルメ