AISubs v3.4
20,000 yen for pine cones carrying the wind of joy
9,000 yen for katsuo cooked with passion
Smiles of customers
Priceless
There is value that cannot be eaten with money
Tonight at ten o'clock is Lincoln
Tonight is restaurant Lincoln
Miracles continue to happen
This program is brought to you by the sponsors you see.
This is a legend now.
Genius!
Restaurant Lincoln
The chef is a comedian who has no knowledge of cooking or technology at all.
The chef is serious about authentic course dishes full of originality without being trapped in common sense or intrusion.
Tonight, comedians who are hungry will visit this restaurant.
So far, six amateur chefs have challenged the full course only relying on their intuition.
And tonight's chef is Kyain Udo Suzuki.
Udo, a chef who does not cook at all, brought a cooking method that breaks common sense to the kitchen.
However!
It's amazing!
Now, open!
Seven people who always have a hard time cooking that hard dish praise it.
Finally!
Hey, chef!
Hey!
You're good!
What is the dish that made Matsumoto growl?
Lincoln!
So, it's been two years since I last visited Lincoln.
But!
This "Ristorante Lincoln" segment...
The first episode was a year ago.
So it's been a year since I last visited Lincoln.
Today is that memorable day.
The chef I'm going to meet is someone I know very well.
Immediately, Amado heads to the waiting room where the chef is waiting for him.
What is this? What is this?
What is this?
Oh my!
It's not "oh my!"
What is this strange atmosphere?
Today...
The staff...
Today, Udo went to the restaurant.
I'm sorry.
I'm sorry for the staff.
I'm sorry.
Udo, who do you care about the most?
No!
Don't look at me clearly.
No, no, no.
Udo's staff prepared a half-joke.
Until now...
I haven't said it in my resume or other profiles...
I think you have a lot of cooking talent.
I've been with you for 17 years, but I've never smelled it like that.
You don't know?
What? What? What?
You and I...
Udo and Linton are really cooking courses left to the chef.
What is the course of your image?
Cooking that goes well with alcohol.
We would like you to try it.
Making a course of cooking that goes well with alcohol.
That's right.
So, this time, Udo's chef will challenge...
Full course from Yoshina, which uses autumn ingredients that go well with alcohol.
After this, Udo's chef entered the kitchen with full of motivation.
I won't make a course of cooking that goes well with alcohol.
Cheers!
Udo drank a lot of beer.
And three hours later...
Seven people came to Ristorante Rinkan.
Welcome to Ristorante Rinkan.
That's enough!
What do you mean?
We didn't come here for nothing.
But today, you'll see my partner...
That's right.
He failed to make cup noodles before.
Him!
Today, he said...
He said that.
All of you said that.
Usually, it's hard for us to hear that.
But today...
He said it.
Did you make it while you drank?
That's right.
Actually, I made it while I drank.
Then, let me introduce today's chef!
Please come in!
Hello!
I'm not sure if I'm allowed to say this.
You're not allowed to say it!
Udo-chan, how is it?
Udo-chan, how confident are you?
I'm confident!
You are?
I'm confident!
It's delicious!
I was surprised myself!
I was surprised!
Udo-chan has a theme.
You have a theme?
Thank you for having fun with me today!
Today, we will show you a dish that goes well with alcohol.
A dish that goes well with alcohol?
There are many kinds of dishes.
So, this dish goes well with alcohol?
That's right.
Before we eat, there is something that the chef wants to prepare.
That's right.
He has prepared something like this.
Here you go!
Oh, this is...
Could it be...
A beer server?
Here, with the chef's quick measurement, a beer server has appeared.
This is beer, isn't it?
It's beer.
It's been 3 years since we started this show.
So, we want to celebrate it.
Ah, that's right!
You are good at it.
I used to work at a karaoke bar.
The chef shows off his skills at the karaoke bar and drinks beer.
The pork soup starts.
Please tell us how you feel.
Do you have any reasons?
It's my job.
I want you to look at me with warm eyes.
Please say something.
Don't say anything.
Cheers!
The toast is over with the old-fashioned greeting of the chef.
The first drink is here.
The beer came out first.
Is it in the beer?
Yes, it is.
The first drink is here!
It looks good.
It smells good.
What is the dish that goes well with beer?
Here it is, chef Udo.
This time, it's the taste of autumn.
It's a mushroom.
Look at this mushroom.
It's a pine mushroom.
It's about 10,000 yen for one.
It's a national pine mushroom.
It's a fresh mushroom.
It's the taste of autumn.
It's dangerous to eat it like this.
When I was a kid, I used to eat it like this.
Look at Udo.
It hurts!
It's shocking that it fell.
It's no joke.
Be careful.
Udo is looking at various ingredients.
What should we do first?
What kind of food does beer go well with?
Cheese!
Look at this cheese.
There are also cheddar and parmesan.
There is also blue cheese.
This cheese and mushroom family may go well together.
Let's go with that!
It's an autumn cheese.
It's a crouton.
In this way, Udo chose a variety of ingredients.
Matsutake from Iwate Prefecture Iwaizumi.
It has an exquisite scent and flavor.
It's more than 10,000 yen for one.
I've never heard you say "crouton".
Have you ever made it before?
No, I haven't.
It's very difficult to make white sauce.
White base?
Why is it Gundam shape?
From here, Chef Udo starts cooking, leaving only one person in the kitchen.
Amano watches from a distance.
Chef Udo is alone.
First of all, cheese and nidameko.
Cheese...
And...
It's delicious.
What are you eating?
On top of that, put a knife in the nidameko.
What is that?
It's good!
This is the first time I've thought of this cheese!
When Chef Udo found his favorite cheese, he wondered if he could cook it.
It's good!
It's good cheese!
That's right!
Everyone!
Delicious beer!
And he went to the beer server.
He started pouring beer into a glass with his familiar hands.
What is he doing?
It's difficult.
I don't know what you're talking about.
I don't drink beer and I don't cook beer.
Cheers!
It's going as expected.
It's good!
It's amazing!
He drank it without hesitation.
It's the best! Chubo beer is the best!
After a long break, he finally started eating.
Beer...
Beer and cheese...
And matsutake...
It's been a while since I ate matsutake.
I may have forgotten the taste of matsutake.
I'm going to cook matsutake.
You can't wash it.
That's right.
You can't wash it.
You have to wipe it lightly near wet.
This is right, isn't it?
What is this weird feeling that sometimes hits me?
Here is how to cook delicious matsutake.
First, cut off the stem and wipe it clean near wet.
Then, cut it with your hands along the fiber.
Then, grill matsutake with seven pieces of firewood.
When matsutake juice comes out of the surface, it's ready to eat.
The first step of wiping off dirt near wet is correct.
However, in the process of continuing...
And the best thing about matsutake is...
Cutting...
That head of yours is more important than anything else!
After learning from this mistake...
He somehow managed to cut the matsutake into small pieces...
Put them on a grill...
And wait for the sauce to come out.
And next, what did the chef notice?
Oh, you should boil the pasta.
Don't you think penne would be good with this?
It's hot!
It's hot?!
Do I have to be a little nervous?
For now...
Chef Udo poured all of the pasta into the pot.
Instant ramen...
Takes about 3-5 minutes.
Even if the noodles are thick, it takes 5 minutes.
His only cooking experience...
He calculates based on instant ramen, but...
But don't worry about it too much!
Why?!
You've got a lot of gravity, haven't you?!
What's going to happen?!
And...
While waiting for the pasta to boil...
He drinks his beer.
I drank a lot!
I'm sorry, but I'm going to drink it!
I'm going to drink it!
Is it cooked?
Masaki!
It's cooked!
It looks good!
Masaki!
The extract!
The extract of Masaki is coming out!
The extract of Masaki is coming out of the part of the umbrella, right?
Here you go.
Did you drink it?
The best part!
I don't know what you're talking about!
Why did you drink it?
Use it for cooking!
The life force of the forest is here now.
He's completely enjoying his food and drinks.
At that moment, something terrible happens in the pot of pasta he's boiling.
I hate it! I hate it! I forgot about it!
What in the world is this?
It's huge!
It's really, really huge!
And so, the autumn-flavored gratin made while drinking alcohol is complete!
And now, for the first dish!
Open!
It looks good!
It's a gratin!
It's well-made!
What is it?
Isn't it truffle?
Truffle!
Yes!
It's the right choice!
Don't be shy!
Chef Udo's first dish is the autumn-flavored gratin made while drinking alcohol.
In addition to the harmony of matsutake and various mushrooms,
he also added truffle for extra luxury.
It's an exquisite dish!
I'm sorry for letting you down!
It's a selfish way of doing things!
It's really hard!
It doesn't look like truffle!
It looks better!
I'm happy for you all!
It smells good!
It's creamy!
So, what is this?
Can we eat it now?
Yes, please!
Thank you for the meal!
What is this?
Is it matsutake?
Matsutake?!
Yes! With the beer!
I'm happy!
It doesn't make sense!
I just put it in my mouth and ate it!
Did I catch a cold?
I'm a little dizzy!
When you catch a cold, you eat gratin!
You can taste the cheese!
You can't taste anything!
It's a very gentle taste!
It's amazing!
I didn't put any salt in it!
Yes!
In fact, when Chef Udo was making the most important white sauce that has the best taste of gratin,
he put milk and fresh cream in a bowl and seasoned it with salt and pepper.
Yes!
It's done!
But he didn't season it with anything!
It's just mushrooms!
But...
It's like boiled mushrooms!
But...
It doesn't taste good!
We can't eat it!
It doesn't taste good!
But it tastes like cheese!
It doesn't taste good!
I can't say that people who don't eat can't make sense!
I can't say that!
I'm naked!
He once said it doesn't taste good!
But this man was different!
Chef, it's really good!
That's true!
It's really good!
Is it really good?
It's good for people!
It's good!
When you eat it in restaurants, you'll think it's good.
Are you okay?
We're filming a cooking show and you're angry!
That's true!
We're filming a cooking show!
It's like you're saying it's good!
Chef Udo's second challenge!
Next up is a dish that goes well with Japanese sake.
Please show us your second challenge!
Next up is a dish that goes well with Japanese sake.
Please show us your second challenge!
Next up is a dish that goes well with Japanese sake.
Please show us your second challenge!
This is scary.
It's a little dry.
This is scary.
This area is dry.
Matsumoto's dry dish is...
This is your second challenge.
What will you make?
It's autumn.
It feels like the season.
It's fresh from the sea.
Katsuo!
I will make katsuo-tataki!
Chef Udo chose katsuo as his second dish.
In this season, he caught katsuo in the air.
What will you do with this katsuo?
Let's eat it!
Chef Udo is judging the fish for the first time.
Katsuo's...
Wow!
This is the best part!
He bit it!
I will show you how to cut katsuo.
First of all, insert a knife into the fin and cut off the head.
Next, remove the organs, such as the dorsal fin and belly fin.
Lastly, remove the scales and cut them into the size you like.
Hey!
No!
For the first experience, Chef Udo starts cutting the bonito with only his imagination.
But...
Wow! This is amazing!
Oh, but it's good, it's good!
All right! Let's open up the bonito!
With a pretty good knife work, he shows his good sense.
But for some reason, he starts cutting the bonito into small pieces.
I have a bad feeling about this...
I think that the chefs eat it with mayonnaise...
Yes, he has a bad feeling about this.
What is this?
I've never eaten this many ingredients before.
After cutting the bonito into small pieces, Chef Udo goes for a drink.
What are you doing?!
Oh no, it caught fire. This is Japanese.
It's Japanese sake.
It's heavy.
While feeling the weight of this heavy drink, Chef Udo drinks...
Japanese sake.
Thank you for the drink.
He completely drinks it up.
It's good!
It's good, it's good!
After that, he drinks a lot of Japanese sake with the bonito and goes into drunk mode.
Wow...
This is my favorite...
Morizo.
Are you ready?
Morizo!
It's his turn.
After getting drunk, he finally gets drunk.
He eats a lot of food, eats bonito sashimi, drinks Morizo, and enjoys the sound.
What kind of corner is this?
I want this song to be my intro song.
It's stupid. You won't notice it.
Not only does he drink Japanese sake, but he also drinks soju.
Let's grill it.
This is really good.
Here is how to make delicious bonito tataki.
First of all, stick a metal skewer into the grated bonito.
Next, light a fire in a straw and grill it from the side.
When the surface is grilled and cut it into appropriate sizes, it's done.
I'll grill it quickly.
You can't grill it too much.
I'll grill it quickly.
The fire of the straw becomes high temperature at once, and only the surroundings are crispy.
Oh, I'm sorry!
Hurry up! It's burning!
It's hot!
How will the "katsuo no tataki" made from Japanese sake taste like?
Let's open the second item!
Katsuo?
It's "tataki"!
There's garlic on it.
It's "tataki" but it's long!
It's scary!
It's cute!
Chef Udo's second item is "katsuo no tataki" that goes well with Japanese sake.
The "tomba kochi" that is grilled with straw is also similar in appearance.
And the homemade sauce will cause a miracle later!
There are two types of sauce for "kobachi".
What is this?
It's not easy!
It's a scary sauce!
"Katsuo no tataki" technique is good!
What kind of adhesive is this?
It smells really bad!
Actually, "katsuo no tataki" goes well with mayonnaise.
We made another sauce based on that.
Please try it!
Can we put this in between "toma kochi" and "tataki"?
It's not "tataki"!
Chef Udo's special sauce is mayonnaise with chili oil and ketchup.
It's a unique and original sauce!
There is one more.
It's a sauce based on "tomba kochi" and of course, it's original.
Can people who don't like "katsuo" eat this?
It's a little bit!
I'm not good at this either.
I don't eat "tomba kochi" that much.
In that case, let's make "tomba kochi" a scary sauce.
Thank you for the food!
Here's the cutlet.
Which one?
Which one did you like?
I liked the ponzu.
Ponzu.
Wow, I'm so happy!
This is really like Japanese sake.
Does Japanese sake taste better?
Yes.
I don't know about Japanese sake, but...
This is really good.
You and Bussan are eating at the same pace.
It seems like a deal is about to be made.
Is it good?
Yes, it's good.
Then, even this man...
Is this good?
Yes, it's good!
I think it's good.
Thank you!
Huh?
This mayonnaise is good.
It's spicy.
Yes, it is.
As expected of you.
There's chili oil hidden in here.
Chili oil?!
Just like there's tuna mayo in fish,
mayonnaise goes really well with grilled fish.
It's really good.
It's really good!
Just because it's good...
It's spicy!
If you eat it with a slice of garlic, it's really good.
It's spicy, right?
Huh?!
This is good, right?
Huh?!
Haman-san finished eating!
Wow!
Haman-san finished eating!
What is that?
What is it?
I don't like bonito flakes that much, but...
You're making people like things you don't like?!
Wow!
You're that good?!
You're really good!
I've been eating bonito flakes like this for over 20 years.
Is it that good?!
I have a lot of feelings about this.
Is it that good?!
Does it go well with Japanese food?
Udo...
is really amazing.
Udo...
is really amazing.
Hey, Chef!
Huh?!
You're good!
You finished eating!
You're really good!
You finished eating!
Chef Udo's third dish.
Let's have our third dish!
Please!
It doesn't look like it'll go well with Japanese food.
Yeah.
It's good.
Now, our third dish is...
It goes well with wine!
Now, our third dish...
Open!
Huh?!
You did it!
I did it!
Finally, we'll see Chef Udo's reaction to the dish!
Now, Chef Udo...
Our third dish is...
What kind of drink does it go well with?
Our third dish is...
Wine!
Wine?!
When it comes to wine...
I think it's pasta!
Pasta?!
Italian!
Italian, right?
Italian pasta.
Italian, right?
That pasta...
What kind of pasta is it?
Spicy pasta.
Udo-san, do you know what kind of egg this is?
Bora!
I know!
Udo-san!
Bora is correct!
Tarawa!
Yes, it's from Tarawa.
What about kazunoko?
Kazuo?
Udo-chef chose...
This Nagasaki's highest quality crab.
It's worth 15,000 yen.
Udo-chef can't stop eating.
As soon as he got the crab...
Udo-chef...
I want to eat it again.
He did it!
Matsunaka is doing his best, so...
Udo-chef is happy about it.
Udo-chef's words are worthy of being called "belo belo".
Here, they taste the 15,000 yen crab.
Thank you.
It's good.
It's good, isn't it?
Karasumi is the kind of taste you want to eat little by little and enjoy drinking.
He's eating the best crab, but as expected...
Let's have some wine.
Before we have some wine, let's boil some pasta.
But Amano's voice doesn't reach him.
This wine is good.
Here's what Chef Udo, who is a wife of Tomori-e, thinks about.
She's like a student council president.
I thought she was serious, but she's actually very bold.
That's the kind of taste it is.
Stupid Tomori-e Toyoi.
After a while, he shows off his brilliant bokeh and Toyoi-ness.
Finally, it's time to choose ingredients.
Karasumi has a strong salty taste, so I want it to be softer and milder.
Let's add seafood.
What?
Sea bream!
I'd like to add sea bream.
I like white fish, but sea bream?
When he chose sea bream for the reason of making karasumi taste milder...
Get on! Get on!
You have a vibe function, too.
I can't sleep.
Hypnosis.
I can't sleep.
Udo Suzuki, hypnotizing fish.
So gentle.
What is this guy's power?
He's really dead.
I have to clean the scales.
He fell asleep.
Luxurious.
Luxurious pillow appears.
15,000 yen.
I'll put pasta in there.
Here, he finally boils the pasta.
It's sauce.
After all, it's sauce.
Chef Udo was troubled with making sauce.
For some reason, he left the kitchen.
Where did Udo go?
What are you doing? I'm surprised.
I'm surprised. What are you doing?
It's spicy Thai pasta.
I'm really confused about the sauce.
You said you'd make it like a pepperoncino.
It's too much.
Here's how to make delicious spicy pasta.
First of all, in the unheated olive oil,
Put cloves and garlic in it.
Stir-fry it little by little and give it a scent.
Next, put in the pasta boiling water.
And put in the boiled pasta.
Mix parsley.
Finally, scrape the spiciness from above and you're done.
With the momentum of alcohol, Amano came up with a brilliant idea of getting advice from Amano.
They immediately return to the kitchen and start cooking again.
This is the first time I've come in here.
It's dangerous. The butter is already thick.
As Amano advised, they stir-fry the red pepper.
Next, they want to add garlic, but...
I'm going to add noodles!
Drunk and forgot the advice?
They add noodles with almost no seasoning.
What kind of finish did Karasumi and Thai pasta have?
Let's open the third item!
Udo chef's third item is Karasumi and Thai pasta that goes well with wine.
It's almost tasteless.
The chef used all of the taste of the ingredients.
The pasta is well-cooked until it's browned.
The texture is good.
I love pasta.
But it's my first time seeing pasta with tongue sticking out of it.
This is really good.
I haven't tried it yet, so I don't know.
It's really good.
It's really hard.
It's definitely not like al dente, right?
That's right.
What is this?
It's really hard.
The wine that goes with it is really good.
It's a really good wine.
It doesn't taste like anything.
Let's eat it with Karasumi.
If you eat it like this, you'll get fat.
It doesn't taste bad.
You're eating it without saying anything.
It's definitely not like al dente.
The Karasumi that's been cooked a little bit is good.
It's a different kind of Karasumi.
You guys should put it on a different table.
It doesn't taste like anything.
You're evaluating it again.
You're giving a score to someone who's not speaking.
I know it's boring, but...
You two are giving a score.
You're giving a new score.
You two are giving a really good score.
You're even holding a plate.
You're amazing.
It's a different kind of food than pasta.
It's delicious.
It's like Kata-yaki Soba.
It's really crispy.
It's like Italian Chinese food.
While I was doing it, I thought...
A new era has begun.
No, it's not.
It's a matter of civilization.
No, it's not a matter of civilization.
It's like grilled pasta.
It's like a little bit of Monja.
That's right. It's crispy.
Then you can praise it.
No, it's not like that.
I was cooking with mixed feelings.
I thought I was going to fail.
You said you failed.
Chef Udo's 4th dish.
Now, it's Udo-chan's last 4th dish.
I see.
Please.
I often feel lonely when people call me "gusto".
Thank you.
Will a miracle happen?
Now, open!
This is...
If it's good, it's the best.
This is definitely good.
Udo-chan's...
This is definitely good.
It's a perfect score!
What is the dish that everyone is looking forward to?
Now, it's finally Udo-chan's 4th dish.
Thank you.
What is your last dish?
"Shoukoushu", right?
I think it's a dish that goes well with "shoukoushu".
So, is it Chinese or something like that?
Yes, it's that kind of spicy.
It's spicy, right?
Spicy?
Yes.
There are quite a lot of Asian spices.
That's right.
So, it's like "bibimbap"...
Does it include Korean, too?
Yes, yes, yes!
It's like Asia!
It connects Asia!
It's like "Asia Donburi".
Like carbohydrates...
It's also healthy...
Yes.
And it's spicy...
This "mabo tofu"...
"Mabo tofu"...
So, Amanu's recommendation is...
From Komba, Kyoto...
You can get it for 1,500 yen...
High quality tofu!
First of all...
Let's make it from "mabo tofu"!
Chef Udo starts making "mabo tofu" right away...
Pasta!
I don't know! To be honest...
It looks good!
Are you going to make spicy pasta again?
Here is how to make delicious "mabo tofu"!
First, stir-fry minced meat.
Sake.
Tenmenjan to add flavor.
Let it sit for a while.
Next, put the stir-fried tofu in the pan...
Put the minced meat back in the pan...
And stir-fry it again.
Next, add chicken stock powder...
Soy sauce to add flavor...
Then, add hanazanshou to make it spicier...
Add water-soluble potato starch and thicken it.
Lastly, add water-cut tofu and it's done!
However, Chef Udo doesn't know about this...
Miso!
Miso isn't spicy, is it?
To be honest, miso isn't spicy...
Japanese miso is added to "mabo tofu", a Chinese dish!
Hey, this is...
I don't know what it is, but I can't help it!
What does "mabo" mean?
Also, you can add minced meat and tofu...
I think it's too early to add tofu...
The tofu will be crushed...
The tofu...
The tofu won't be crushed...
It's all messed up...
What does this thing taste like?
It's not bad, is it?
This is really...
That's why cooking is so scary.
The mapo tofu seems to have been completed.
Once again...
Will choukoushi and makkoli go well together?
Are you enjoying it?
It doesn't matter if they go well or not.
Don't mess with me.
It's called "tejakusake", which means "tasting".
It's delicious, choukoushi.
Until the very end,
Chef Udo was drunk with sake.
It's "ishiaki bibimbap".
I'll serve the rice.
The chef, who drank to his heart's content,
stir-fries the rice with red pepper and puts "ishiaki bibimbap" in it.
The more you drink, the more delicious it gets.
Chef Udo's cooking is like suiken.
What will happen in the last moment?
Um...
It's really...
It's done.
Chef Udo's bowl of new corn, which has been making unexpected flavors,
will cause a miracle in the end.
The latest information about Lincoln Goods!
A total of 500,000 "what kind of" buttons sold in total!
To commemorate that, we're giving away 50 buttons randomly selected from the show!
As you can see, the deadline is November 15th!
Well then...
Open!
Ishiaki's...
Ishiaki's corn?
This is...
If it's good, it's the best!
This is definitely good!
Udo-chan's too!
This is definitely good!
What kind of evaluation is that?!
Udo-chef's fourth dish is...
Spicy bibimbap that goes well with alcohol.
It's a bowl of perfect-looking food that you wouldn't think was made by an amateur drunkard.
However...
It's not finished yet!
Um...
Is it okay for me to mix this dish up a little more?
The chef himself will pour the sauce on it.
Is that okay?
Please wait a little.
Thank goodness you didn't try it.
The chef himself...
I'm scared of putting it on.
I thought this dish was the best.
That's right! You didn't have to!
This looks good!
This is weird!
What is that?!
This is weird!
I've never seen anything like this on a station staircase!
What is this?!
The taste is different!
Is this mapo tofu?
I've never seen anything like this on a station staircase!
What is that?!
I've never seen anything like this on a station staircase in January!
Unfortunately, it looks like udon chef special mapo tofu.
However, this is the driving force behind the miracle!
What kind of smell is that?!
This is a spicy bibimbab.
We use a variety of spicy seasonings from Asia and around the world.
How much are you going to put in?
Chef, then...
Yes, yes.
Excuse me.
From earlier...
Ishii is going to eat it.
What is that?!
Don't go too far!
Don't blow it!
Everyone!
If there's a big egg on earth, would you like a small egg or the sun?
I'd like to talk with you about that.
We don't need that!
What?!
There's more?!
This is f*cking annoying!
Kama-san!
Kama-san, there's more!
Wait! I spilled it on your head!
But let's just stop!
This is too much!
Wait! Wait!
This is too much!
Why doesn't this disappear before it's done?
Chef Budo is eating a lot of live-winged Marbled beef.
Is everyone getting free service?
This is too much!
But...
But the smell is still...
Ah, but this roast looks good.
Oh! Amazing!
Udo-chan's roast looks good!
This is...
Rice crackers...
Udo-chan's roast looks good.
Udo-chan's father is making it.
Suzuki Norio production's...
Kyain rice!
Ah, I see!
I heard this rice is good.
I'm about to say it.
Ah, everyone is mixing it up!
Before you eat it...
You mix it up!
I made it so you can mix it up!
Everyone is mixing it up!
Please enjoy it!
The spiciness is amazing.
Ah, is that so?
There's a bit of spiciness in the rice.
The spiciness is...
This is difficult.
Curry!
Difficult.
Curry, right?
The "bibimba" is all gone.
The original goodness of "bibimba" is...
It's really spicy.
Ah, I see.
This is the taste of the mapo tofu.
It's like...
Yeah, yeah, yeah.
It's good.
It's good, Aman-san.
It's a little spicy, but it's not bad.
The taste is...
It's spicy!
The members complain about their appearance.
However!
A word from Yontake melts the hearts of men who can't be honest.
But it's not bad, right?
If it's not bad, it means it's good, right?
I see.
Until now...
I've said it's bad.
That's true.
With pride.
If I had to say it...
It's good!
It's spicy, but I definitely want to eat one more bite.
I'm going home now.
Can you...
Ah, is that so?
Can you take it home?
I'm going home now.
Can you buy it online?
I'm going home now.
Make sure you fry the eggs properly.
Yes, yes.
To get rid of the spiciness.
Well, this is fine as the last supper, right?
But...
Is this really fine as the last supper of the 16th year?
Well, it's not bad, but it's really spicy.
It's spicy, right?
Wait a minute...
It's spicy.
It's really spicy.
You're a genius!
Isn't it good?
It's good, right?
I've heard of it before.
It's original, right?
I've never heard of it before.
It's not original.
It's Chinese-style...
It's Korean-style...
Keema Curry, right?
From one to the next...
I'm happy!
The vocabulary is full!
But depending on the mixing condition, it has different tastes and different places, right?
And it's so...
It's so...
It's the first time for me to be on such a good list!
Chef Udo's course, which ended with great praise, is...
Autumn Japanese-style gratin...
Katsuo no Tataki...
Char siu and Thai pasta.
Spicy bibimbap, K-4 style.
Here are the judges for 7 people.
If you think it's delicious, you get a circle.
And if you think this dish is bad, you get a X.
If everyone gets a circle, you get a luxurious trip to France.
What will Chef Udo think of it?
Now, let's start judging Udo's dish.
If you think it's delicious, you get a circle.
And if you think it's bad, you get a X.
Now, everyone, raise your cards!
What did you say?
Are you really going on a trip to France?
100,000 yen?
I didn't think you'd say that.
You're very confident.
I knew I could do it.
I don't know why you're wearing this badge.
I'm not Kaneko's replacement anymore.
This program was brought to you by the sponsors you see here.
What about you, Otai?
I was trying to look cool.
I didn't know you were trying to look cool.
What about you, Otai?
I knew you were trying to look cool.