AISubs v3.4
A gourmet entertainer is praised!
In history, he's already at the top.
The iron man of the ring appears!
D. Ken is coming soon!
Ristorante D. Ker
The chef is a comedian with no knowledge or skills in cooking.
The chef doesn't get caught up in common sense or intrusion.
He seriously serves authentic course dishes full of originality.
Even tonight, the comedians who made us hungry come to this restaurant.
And, in the past two nights, the French chef Yamaguchi and the Chinese chef Habada served each course dishes.
However...
Um, this scallop...
It's tasteless.
I don't want it!
With no sense of cooking, the chef's cooking skills were simple.
And, tonight...
The chef and his colleagues stand up and eat Miyasako Hiroyuki's slurped noodles.
They struggle with too fresh ingredients.
However, the evaluation of their dishes is...
Basically, it tastes bad.
Really?!
Please call the chef!
What is the identity of the dishes that made the members growl?
Welcome to the spiritual world.
Now, I know it's a bit sensitive to say this in a restaurant, but...
This is the third episode of "Japanese Food"!
There are people who want me to do "Japanese Food" no matter what.
I'd like to go there right now.
Amano heads to the back of the restaurant.
There...
(Laughing)
It's like a soap opera.
(Laughing)
Hey, Amano!
He's so confident that he's about to get burned.
After the rain, Miyasako and Hiroi are gone.
What were you doing?
Actually, I was thinking of writing my own "Oshinaga-gi".
Oh! "Oshinaga-gi"! What were you writing?
Huh?
"Don-dake"!
(Laughing)
What? You're trying to make it popular?
It's all-purpose, you know?
(Laughing)
You can use it for anything, you know?
Actually, this phrase is popular among gay people in Shinjuku.
It doesn't have much meaning, but when you use it, you get excited.
"Don-dake"!
(Laughing)
Wait, is it really okay? "Japanese Food" is really difficult.
Yeah, yeah, yeah.
But, you know, I usually make kids' lunch boxes.
Oh, I've heard of that.
I'm good at cooking, you know.
Well, for now...
What's this?
This is...
My frying pan I use to make kids' lunch boxes.
(Laughing)
What's with this funny and happy feeling?
(Laughing)
This is...
My wife always makes and serves the omelet I make, you know.
Yeah.
But, after eating a bite of it, she said, "Hey, you know...
...it's just a restaurant, you know?"
(Laughing)
I'm going to cut out that part.
(Laughing)
Okay, lastly, can you tell us about your enthusiasm for cooking?
This time...
I'm going to go all out.
(Laughing)
But, let me tell you one thing.
Yeah, yeah.
I can't use a kitchen knife because of my tiptoe.
(Laughing)
Tonight, Miyasako Itacho will challenge...
"Wano Full Course" from K. Yonshina...
...which continues with "sakizuke", "agemono", "wanmori" and "gohanmono".
After that, Miyasako Itacho, who went into a kitchen alone...
...will pick up a very careful dish that is seasoned over and over again.
As a result of that, Miyasako Itacho's cooking time will be greatly exceeded.
I'm going to kill you.
(Laughing)
I'm going to kill you.
(Laughing)
And, four hours later...
...thanks to that, the seven members who had been waiting for an hour have arrived at the restaurant.
Welcome.
Welcome to "Ristorante Rinkan".
Thank you for coming today.
Thank you for coming.
I'm sure you've all thought about it, but...
Yes.
...it's Itacho, who makes a very tasty dish.
(Laughing)
I'm jealous of you.
A tasty dish?
But you don't have to make a tasty dish.
So you can expect it today, right?
That's right.
Then, let's call Itacho right away.
Itacho, please come in!
(Cheering)
What's up with you guys?
Why are you calling us?
Are you blind or something?
It's been 6 hours.
What's up with you guys?
My back is burning.
What's up with you guys?
Are you in France?
What's up with you guys?
When I saw that, I was shocked.
I thought, "This is no good."
Isn't it my taste?
You're giving yourself a hard time.
Let me confirm, are you guys hungry?
Are you hungry?
That's how it is!
Do you know how my wife and Riku feel?
That's how it is.
There's only one system for this restaurant.
As soon as all four customers finish eating...
...they rate the taste with a circle or X card.
According to the number of circles...
...they will be given a luxurious gift.
The best-case scenario is...
...a three-day trip around Kyoto's finest hotels.
Let's start with the first dish!
I can't wait!
Before we start...
...I heard you guys are investing.
That's right!
We're trying to use our potential.
We're trying to make things we usually don't make.
We're trying to show what we can do.
Wow!
Iwasako Itacho is making a special dish...
...to show off his cooking skills.
Look at this!
He's made this dish five times.
Is it good?
What is the taste of egg roll that can make wife and child laugh?
Please show me.
This is the most delicious.
What is this?
This is the egg roll that I always make.
Is that so?
This is a lunch box.
The shape is good.
Please eat it as it is.
Thank you.
This is grated daikon.
Can I eat this?
This is delicious.
I think you know what I like.
This is very delicious.
I'm looking forward to this.
I hope you will like it.
This is very delicious.
All of them said it was delicious.
I'm looking forward to this.
What kind of Japanese food did they make?
I will show you the first dish.
Please look at the cooking pattern of this dish.
This is a fine kitchen.
I'm excited.
This is amazing.
This is a good kitchen.
I see.
Is this really a food?
I think so.
Can you serve me sea urchin?
This is also good.
Sea urchin is alive.
Did you prepare all of these ingredients?
I could see a lot of things.
But now I can't see anything.
There are too many possibilities.
I don't know.
Please show me the first dish.
I will show you the sea urchin that my children love.
Sea urchin?
What ingredients do you use for sea urchin?
I use sea urchin.
Can you open it?
Amano did it for me.
I don't know why there are so many tips.
Miyasako chose sea urchin as his first ingredient.
Sea urchin is hard to find in spring.
Miyasako chose sea urchin as his first ingredient.
Let's cook sea urchin.
Please wait a little longer.
Miyasako started cooking by himself.
Amano watched him from a distance.
Sigh...
I wonder if I got the ginkgo nut and lily buds.
Itachou decided to put the ingredients in the chawanmushi and got the lily buds.
However...
What should I do with the lily buds?
Like this?
You won't tell me, will you?
A restaurant specialty...
You won't tell me, will you?
Next, chicken undercooked rice.
I can't eat it at all.
Chawanmushi...
When will you make it?
Wow, it's alive!
Wow, scary, scary, scary...
What are you doing?
I'll use you later, so don't run away.
Don't run away.
Wow, the lily buds are getting stronger and stronger.
Even with the lily buds, he lost time.
Finally, he puts the prepared ingredients in a bowl.
And finally, he starts making the base of the chawanmushi.
I can't rush it.
I'll do it somehow.
I'll do it deliciously somehow.
I know almost nothing about manga.
I don't know much about cooking.
Using his knowledge of cooking, he mixes eggs and soup stock and adjusts the taste.
Is it like this?
What is this taste?
How many times did you lick your feet?
Here, Ita-chon got something special.
But it's just a thin knowledge he learned in manga.
I'm shocked.
Your cheek is so small.
The amount has decreased a lot, but he manages to write one book.
Finally, it's time for steaming.
While it's steaming, let's make sea urchin roe.
So we put sea urchin roe on top of it?
Finally, Ita-chon challenges sea urchin.
What should I do? I don't want to do it.
I'm scared. I'm scared of the tip.
It's huge.
I'm scared of the tip.
First, use kitchen scissors to make a cut in the shell.
Then, split it in two with your hands.
Then, use a spoon or something like that to scoop out the flesh.
This is the correct way of opening sea urchin, but...
Dice!
What's that?
Dice!
I'm sorry!
Wow! Something is coming out!
After struggling for a while, he managed to split it and took out the inside.
Ah, it came out.
The shape...
It's hard.
Now...
Then...
What will it look like when it's properly cooked?
Wow, what is this?
What is this? It's disgusting!
Miyasako Itacho's eyes were blinded. What kind of delicious dish did he make?
The first dish is here!
The first dish, open!
What is this?
It's sea urchin.
Sea urchin chawanmushi!
Chawanmushi!
The first dish is sea urchin chawanmushi with red bean paste.
The soup stock is high-grade silken tofu.
It's full of air bubbles and has a bad appearance.
It's been cooked for two hours.
It's not just any chawanmushi. It's sea urchin chawanmushi with red bean paste.
With red bean paste?
It's sea urchin chawanmushi with red bean paste.
He's obsessed with sea urchin chawanmushi.
I didn't cut my belly. Who did it?
I didn't cut my belly.
I'm sorry I'm late.
Please enjoy it.
It looks good!
There's something weird about it.
I didn't know when to steam it.
I see.
But sea urchin doesn't sting you.
It doesn't sting me!
When I was trying to kill a cat, it was like this.
What's this?
It's like this and it's like "nyaaaaaaah!"
What's wrong with you?
It's like a knife.
It's disgusting.
With this many people, can you eat one sea urchin?
I'm scared of sea urchin.
I'm scared of sea urchin so I didn't cut it.
It smells good.
It doesn't taste like sea urchin at all.
It's good!
What's this?
It's good!
What's this?
It's a little too hard.
It's good!
It could be a little softer.
The sea urchin is really good.
It's really good.
It's good!
It looks good and it tastes bad.
But Itaco's favorite ingredient is sea urchin.
What's this?
It's sea urchin.
Sea urchin!
It's sea urchin.
Itaco!
I like sea urchin but it's not in here!
Seriously!
I like sea urchin but it's not in here!
Time went by so fast.
It's in my stomach.
You like sea urchin that much?
I like sea urchin.
But you don't like it that much?
It's in my stomach.
No, it's not.
What's so good about it?
Gyoza, fried rice, sea urchin.
You like sea urchin that much?
It's not in here!
You like it that much?
Chinese food!
You like it that much?
What kind of soup is this?
It's corn soup.
Kombu and Katsuobushi.
This time, Miyasako Itachou used Kombu and Katsuobushi to make Japanese-style soup stock.
Japanese-style soup stock starts with soup stock and ends with soup stock.
Katsuobushi.
It's better than the original Katsuobushi.
In this way, he was able to make soup stock with all kinds of flavors.
That time...
It's a restaurant history.
It's one of the best restaurants in Japanese history.
Shut up!
It's an offensive word.
You can only find one of it in Amazon.
I don't remember it.
The second item is "fried food".
The second item is...
The second item is "oven"!
The second item is...
In this case...
We will provide you with the sponsor you see.
I'm sorry!
Be careful!
I'm sorry!
Tonight, Miyasako and Ita-chan, who work hard every day to make their son's lunchboxes, will challenge Japanese cuisine!
The second item - fried food!
Now, the second item...
Open!
It's black!
Is it dangerous?
It's dangerous!
Let's take a look at the cooking patterns that call for surprise!
The next item is...
fried food!
Dirty fried food!
What are you going to make with this?
Kakiage (fried oysters)
What should we do with it?
Well, since it's spring...
Spring vegetables...
Over here!
Well, fuki-no-tou is also delicious, right?
If you lightly fry it...
Fuki-no-tou?
Fuki-no-tou, this...
Fuki-no-tou, right?
I don't know...
Miyasako and Ita-chan chose spring vegetables for their fried food!
It's a flavorful ingredient that makes you feel the spring's arrival!
Alright, first of all...
Vegetable appetizer...
Spring vegetables...
Sounds good!
Spring vegetables, really...
Flower of dinner...
Ah, it looks like you're going to make kakiage with all of the spring vegetables, right?
Do you know what this is?
Can you eat this?
I don't like it...
Well, most people don't like it...
They didn't know the name or how to eat it...
They just ate the ingredients that they felt like eating...
It's like...
It's like this, kakiage...
It's like this...
It looks delicious now...
Next up is making the important tempura batter...
I don't know how much or how sour it is...
First, Ita-chan breaks an egg...
Then, she mixes it...
If you dissolve all of this flour, it's a lump.
It's enough to leave a lump.
Take out only the yolk from the egg...
Add cold water there and mix well.
Then, mix it with flour...
At that time, use a thick chopstick like this...
Be careful not to mix too much and leave a lump on purpose.
By doing this, you can make a crispy batter like in a shop.
However, Ita-chan, who doesn't know about it...
Is it too much?
Ah! I should have mixed it with a thicker chopstick!
This will become a so-called "homemade tempura".
Ita-chan is even more troubled.
I added sweet potato starch.
Sweet potato starch?
I like it thick, so...
I want it to be thick.
You added sweet potato starch.
Wow! This is good!
That will become a tempura.
Ah! This is good!
Wow! Look at this! It's so thick!
This thickness is necessary!
The tempura of Ita-chan Miyasako is full of originality.
How will it turn out?
Next up is "futashiname".
"Futashiname", open!
Wow!
Tempura!
Surprisingly, tempura is difficult to make.
It's black.
This is bad!
It looks bad!
"Futashiname" is a stir-fry of spring vegetables.
"Fukinotou", "kogomi", "tara-no-me" and spring vegetables are stir-fried.
Next to it is "hikina-hitoshina", which is made of Hokkaido's highest quality milt and tempura.
Milt? Is it okay for amateurs to touch it?
There is more of this!
What is this?
It's fun.
It's really fun.
It's like a break.
What is this? It's so thick.
It's thick!
It's a special sauce.
What is this? It's disgusting!
I love thick food.
It's scary if it's this thick.
Miyasako Itachou loves thick food.
He added potato starch and water to the sauce.
It's so thick. I love thick food.
It's done.
What did you cut it with?
I cut it with salt to feel the bitterness of spring vegetables.
Salt?
It's big.
There's a lot of stuff in it.
There's a lot of oil in it.
It's hard for people in their 40s.
It's spicy!
There's a lot of oil in it.
It's like an old man in an emergency room.
It's like a cartoon.
It's like an old man in an emergency room.
Spring vegetables are fried with a lot of batter.
Now, he's going to make a soft-boiled egg tempura.
I love soft-boiled egg tempura, so I'm going to make it.
Miyasako Itachou wanted to make soft-boiled egg tempura, but...
How will it taste like?
This soft-boiled egg...
Can someone look it up?
I can't look it up.
What do you use soft-boiled egg for?
Any special...
No, special...
Special...
Soft-boiled egg!
Special...
No, yes...
Gimmagure sauce of Itajo.
Is this really Gimmagure sauce?
One by one...
It's hard.
How is it?
But if you make me eat soft-boiled egg, it's a failure.
How is it?
It's good.
Stop it, Gussan!
It's a little sweet.
It's like my stomach.
It's sour!
It's not tempura.
Try it.
It's good.
Try this special sauce.
Try it.
Really?
But I'm...
Right?
I don't have the will to eat it all in one bite.
I cut it in half and it came out.
It's weird.
How is it, Amada-san?
The soft-boiled egg itself is good.
It's good soft-boiled egg.
This sauce...
It doesn't matter.
This sauce...
The taste of the bean powder...
The bean powder is too strong.
Fudo-chan and Gussan's sense of taste...
You started eating the sauce!
I didn't put it in when I was about to put it down.
I thought I'd put it in later.
Sanshida's bad taste.
Next is the third item.
Saba-ki-ke. (Saba-ki-ke is a type of fish)
Basically, it's a yellowtail.
Then, open!
What's this?
It's a yellowtail again.
It's not the one before, it's not the yellowtail before.
It's not the one before, it's not the one before.
It's a horse mackerel.
Then, let's take a look at the cooking pattern which has become a hot topic.
Next is a special item.
A special item.
What should we cook with it?
Well, you know...
Since we were sitting next to each other, we've been talking about it.
This is "iseibi". (It's a type of yellowtail)
Are you going to eat it now?
Well, you know...
What do you want to cook with it?
Iseibi's...
"toromiankaki". (It's a type of yellowtail)
That's enough with "toromiankaki".
As a special ingredient of "wanmoriou", Miyasako Itacho chose...
"iki-no-ii" yellowtail.
It costs about 10,000 yen per fish.
Well, Iseibi...
I'm going to cook "masatoshi" a little.
Wow, this is...
However, Miyasako Itacho doesn't like insects and fish.
Here we go.
I'm going to make it delicious.
Here we go, "masatoshi".
Here we go.
Here we go, here we go, here we go, here we go!
Here we go!
After that...
Finally, Itacho and Iseibi's fierce battle begins!
Rinkan! Rinkan! Special!
Giant Gaki Gaki Third Edition!
A mysterious giant creature suddenly appears in front of the members!
Wow, it's a special!
Wow, wow, it's crazy!
It's really serious!
Rinkan! Rinkan! Special!
It's a special! Something is going to happen!
Tonight's guest is Miyasako Itacho of "Ristaurant Rinkan".
Miyasako Itacho, who loves thickness and taste, will challenge Ise-Ebi.
Well, Ise-Ebi...
I'm going to beat up Masato.
Let's go, let's go, let's go!
Alright, alright!
Sorry! Sorry! Sorry!
Sorry! Wait a minute!
Sorry! Sorry! I'm sorry!
I'm going to stand up! Sorry!
Sorry!
Sorry! Sorry!
Sorry!
He desperately wants to get the rib eye out of Ise-Ebi...
He desperately wants to fight Ise-Ebi...
Ise-Ebi, you're having a weird dream tonight, aren't you?
I'm sorry for making you happy.
I'm not that kind of person.
I'm scared.
You're not done yet, are you?
Itacho, who finally made Ise-Ebi come to life, will cut it up.
Since Masato has grown up like this, I'm going to cut it up.
Is this shrimp heart?
I was going to make fried shrimp heart.
That's good.
I failed at making tempura, but I'm going to mince it up.
Ouch, ouch, ouch!
It's good. It'll make you sleepy.
Ouch, ouch, ouch!
Here, he adds the shrimp miso that he worked hard to get, and mixes it all at once with a mortar and pestle.
It's good, it's good.
You didn't make such a mistake.
It's getting thick.
OK, let's make a paste.
Are you looking at this work again, this work of making a paste?
Wow, it's thick.
As expected, Miyasako Itacho is particular about thicknesses.
What is his specialty?
Now, let's move on to the third product!
Let's see it!
Huh? What is it?
What is it?
It says "thickness" again.
It wasn't "thickness" before.
It's a little different.
It's totally "thickness".
The bowl is made of Yuzu, a new species of shrimp.
Usually, we use car shrimp.
But today, we'll use Yuzu.
Yuzu is added for fragrance.
Did you make this?
A new species of shrimp is...
It's fluffy, right?
You don't need this, do you?
It's insurance.
It looks like you made it!
It looks delicious!
It's a little strong.
It's like a thick orange.
It's Yuzu.
New species of shrimp?
New species of shrimp...
It's a really big one.
It's really big.
Hmm...
Do you have many complaints about it?
I have many complaints about it,
Basically, they aren't bad.
Seriously?
I don't know which shrimp you use, but I'm interested in the lotus-leaf crab.
I want a crunchy texture, don't you think?
Ikacho, who wanted a crunchy texture, got a lotus root.
The texture of a lotus root is good.
I'm sure of it.
It's crispy and...
A fine care and bright lotus root gave a comfortable feeling under the pine tree.
OK, I'll give you.
Don't you have any complaints about it?
Well, lotus root and chicken are good.
You're particular about it.
This harmony is wonderful.
It's better than when we played in "Dream Match".
Your voice design is wonderful.
Don't you have any familiar taste?
Like fried chicken?
Mayonnaise.
Yes!
Gussan!
That's right!
I'm not just a military man.
You've noticed it!
Yes!
The pine tree also had a hidden taste.
Is this a manga information?
It looks like mayonnaise.
Mayonnaise, which relied on manga information, made the lotus root like that.
How about you, Uno-chan?
It's wonderful.
I can see two sides of Ebishinjo.
Two sides?!
Ebishinjo!
One side is crispy and the other side is fluffy.
I think it's delicious.
Thank you.
How about you, Oto-chan?
To be honest, it's good.
It's delicious.
However, there is a taste of mayonnaise from the beginning.
I see.
I feel like I'm eating the same food all the time.
That's right.
I feel like I'm eating the same food all the time.
I feel like I'm eating a different food all the time.
Miyasako's personality and thickness reminds me of lotion.
Fourth food, food.
Next and last food.
This is the ultimate challenge.
I couldn't taste it.
Because I can't eat it.
I have a trauma. I used to choke on it and I almost died.
When I put it in my mouth, I threw up.
This is a heartwarming episode.
I can't taste it.
It looks delicious.
I can't eat it.
A great battle can take place anywhere.
Next is food.
This is the ultimate challenge.
I couldn't taste it.
I feel like I'm eating a different food all the time.
What is this?
This is eel rice bowl.
Good luck.
I can't eat eel.
He chose eel as a food.
This eel is the best seller in Hamadako.
Okay, eel.
I'm scared.
Finally, the battle between Miyasako Itacho and eel begins.
I'm sorry.
It's you.
Today's main dish has started.
He's energetic.
The battle doesn't end.
He's energetic.
This is Kanto.
I'll show you how to eat eel.
First, stab eel's head with a needle and fix it on a cutting board.
There is a difference between Kanto with an open back and Kansai with an open belly.
Anyway, open it from head to tail at once.
Finally, remove the backbone and small bones and you're done.
However, Itacho has never handled eel.
Come on!
No, no, no, no, no, no, no, no, no, no, no, no, no, no, no.
Hurry up!
OK!
I'm only going to the head until I get here, so I'll go with my back open.
So you're going to the Kanto style, right?
OK, I'm going to do it with you.
Wow! You!
You're amazing.
Wow! You're crazy!
I can't get my head in!
Hot, hot!
Just the bowl!
What kind of eel did Itacho Miyasako make?
And now for the last item!
Open!
It looks good!
It's an eel bowl!
Can Itacho eat it?
Itacho can't eat it.
It's the only one he hasn't tried yet.
That's dangerous.
But it doesn't look like something I'd hate.
It looks like a fancy food.
The last item is a special eel bowl.
Hamaraco's finest eel is carefully grilled in a pan.
But this eel bowl wasn't finished yet.
You didn't cut up the eel, did you?
I did.
Really?
Yes, I cut up one eel.
Really?
I hit a nail around here.
That's amazing!
That's why you didn't cut up the eel.
And to finish it off...
Itacho made his own special sauce.
I see.
He added a new arrangement.
What is Itacho Miyasako's special sauce?
I'll tell you.
It's a sauce from a restaurant.
Itacho made it himself.
He made it into an eel.
What are you doing?
You're already dead.
What are you still doing?
I like eel.
You like eel?
I'm sick of eel.
I'm sorry.
It smells like pork cutlet.
It smells like pork cutlet and dango.
You guys!
It's so sweet.
It's so strong that I can't swallow it.
I can't swallow it.
It smells like pork cutlet.
You guys!
This is a special pork cutlet bowl.
This time, there is a mix of Kanto and Kansai style.
That's right.
It's open back.
Open back?
What's wrong?
I don't know what you're talking about.
The taste is strong.
Let me eat this meat.
Shut up!
It's good.
Really?
If you like strong taste...
I'll eat more rice.
The meat is good.
Really?
The meat is good.
How about you, Udo-chan?
I don't think there is anyone who can grill meat like this.
I didn't need the special sauce at the end.
If it wasn't there, I could eat more.
But there are a lot of people who grill meat like this.
Look at this.
What?
What are you doing?
I'm a salesman.
Are you a salesman?
Lunch is 800 yen.
Lunch is great.
I'm happy.
Customers, I'm happy.
Is it good?
It's good.
How much is it?
On this day, Miyasako Itacho served as...
Sea urchin ankake chawanmushi...
Curry vegetables kakiage and milt tempura...
Sea urchin ankake chawanmushi...
And...
Special sea urchin ankake chawanmushi...
Here is the judgment of the seven people.
If you think it's delicious, you get a circle.
And if you think this dish is bad, you get a cross.
If everyone gets a circle, you get a luxurious Kyoto trip.
What is Miyasako Itacho's evaluation?
Let's go!
Everyone, raise your hands!
Go ahead!
Miyasako Itacho's full course consists of these four courses.
Here, only seven people will judge whether it's correct or not.
If everyone says it's correct, it's a luxurious Kyoto trip.
What will be Miyasako Itacho's evaluation?
Let's begin!
Everyone, raise your cards at once! Go ahead!
Correct! Correct! Wrong! Wrong!
Correct! Correct! Wrong!
Correct!
Therefore, correct is...
Hey!
Funny!
What's funny?
Everything's funny!
I'm funny too!
"Toromi" and "torimi" again...
The last two words were "irasseta" (irasseta means irritation/angry/furious)
It's like he's having his own concept.
Yes.
Yes, yes, yes.
It's a thick meat shop, isn't it?
Yes, yes, yes. A thick meat shop.
Each piece had its own material and it was delicious.
Don't put thick meat on it!
Something like that.
So, I'm the last one, right?
No, you're not. I'm the last one.
You're the last one, right?
I'm the first one to be decided.
Why am I not in the last one?
But, if you were in the last one...
You would have all run away!
You would have run away!
Is that so?
What are you talking about?
You're right.
Mr. Matsuo, you're confused, aren't you?
No, I'm not.
Surprisingly, I thought everyone would choose "maru".
So, I thought it would be unpleasant if everyone chose "maru".
So, I thought I would choose "patsu" as well.
But, surprisingly, I chose "maru".
You chose "patsu", didn't you?
Mr. Matsuo chose "maru" because it was thick.
But, I didn't choose "maru" because it was a thick meat shop.
A thick meat shop is full of thick meat dishes.
Although it was once a storm of praise, there are three "maru"s.
What is the luxurious gift for Miyasako Itachou?
Let's see.
Here are the three "maru"s!
Your favorite "kinkakuji" goods!
Three "maru"s!
You chose "maru" yourself!
Your son chose "kinkakuji" goods with great joy!
That's good!
Why did you choose "maru" now?
Please choose three of your favorite "maru"s!
This one, this one and this one.
But, now...
Everyone, you've said it before, haven't you?
Even though you've worked so hard...
How much?!
That's right!
After this, you'll receive a special report for two hours next week!
Don't do it!
It's hot!
Do you have any advice?
Next time on "Rinkan"...
A giant creature suddenly appears!
"Rinkan" two-hour special!
"Giant Krakak" third episode!
While the battle is in full swing...
The familiar "that" scales up to 12,000 times of its normal size!
Fighting against the big monster's fear...
And challenging the game!
Next week on "Rinkan"...
It's a special!