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Welcome to the 205th episode of Wednesday Food Talk.
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- Welcome. - Welcome.
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(Welcome to Wednesday Food Talk.)
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Let me introduce today's guests.
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His only hobby is to look for famous restaurants.
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He's the hidden gourmet. Let's welcome Park Sung Hoon.
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Nice to meet you.
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(Known as Jang Go Rae from "My Only One", Park Sung Hoon)
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She's known for her pure and seductive charms.
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She's a flawless beauty. Let's welcome Kang Han Na.
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(Perfectly charming, Kang Han Na)
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I'm so glad to see Park Sung Hoon.
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When he did some interview,
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he said he wanted to join Wednesday Food Talk.
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That's why I'm so glad to see him today.
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Did we invite you to our show too late when you mentioned us a lot?
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Yes. I mentioned this show a lot.
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(I mentioned this show a lot.)
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It was my dream to be on this show.
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I'm glad that my dream came true.
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Goodness. We're grateful to have you with us.
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To celebrate fulfilling your dream,
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could you please do an impression of Song Kang Ho?
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He's really good at this. He sounds just like Kang Ho.
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There's this part that Kang Ho does in the movie "The Drug King".
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Sung Hoon sounds more like Kang Ho than Kang Ho himself.
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(Impression of Kang Ho in the movie "The Drug King")
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(Focusing)
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"I fed everyone in Korea."
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(Hyun Moo likes it.)
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Wait a second.
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Gosh. It's hilarious.
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- I'm sorry, Kang Ho. - It's all right.
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- It sounded just like him. - It was on his bucket list.
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(Now he's embarrassed.)
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I heard that you love to watch our show too, Han Na.
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Yes. I like to look for good restaurants.
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When I search it on the Internet,
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there are too many results on...
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"Best sausage stew in Seoul".
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Yes. You can't find good ones like that.
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So I search "Sausage stew restaurants on Wednesday Food Talk".
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That's the keyword I use to search for good restaurants.
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The results are quite reliable.
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So I'm glad...
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- as a big fan of this show. - I see.
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Today's theme is...
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a creative dish...
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that is made with the right ingredients in season...
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that also shows a chef's expertise.
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It's satisfying in terms of how it looks and tastes.
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It's premium Japanese cuisine.
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Today's theme is kappo.
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(Mysterious dish)
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(It's something that you've never seen before.)
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(First encounter with kappo dish)
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(You'll be surprised to see and taste it.)
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(Bringing newness to Japanese food, kappo)
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Do you enjoy having Japanese food, Sung Hoon?
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Yes. I like to have Japanese food.
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When I have free time,
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I think of taking a short trip.
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Then I usually end up visiting Japan.
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I have ramen, udon, and sushi.
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(Ramen's everyone's 1st choice when visiting Japan.)
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(There's a variety of Japanese food like udon and sushi.)
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I like enjoying those types of Japanese food.
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I also visit Japanese bars with my friends...
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when I want to have...
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a light meal with...
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a few drinks.
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That's right.
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How about you, So Eun?
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In fact, there's a really good place that sells skewers near my house.
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I like grilled asparagus there.
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(One of must-haves for Japanese yakitori)
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(Grilling on charcoal fire)
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(Crunchy and light asparagus skewer)
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I like having chicken skin.
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I can choose to have chicken skin fries only.
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- He likes it a lot. - I was very surprised...
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because it was really tasty.
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(Trimmed chicken skin on a skewer)
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(Chicken skin skewers have their oil dropped and get smoked.)
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(When chicken skin gets cooked and crispy, )
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(they put sweet and salty tare sauce on top.)
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(Crispy chicken skin skewers)
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When I have that freshly-grilled chicken skin skewers...
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with a glass of highball...
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or a glass of beer,
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I totally get refreshed.
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It just relieves my stress.
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You talk just like Dong Yeob.
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You talked a little about food but talked a lot about drinks.
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She just said a glass of highball because we're on a TV show.
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- But she usually drinks 12 glasses. - No.
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So she likes having highballs.
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How about you, Han Na?
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I also like to have...
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It's rude to laugh at one's face.
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- No, it's not that. - Doesn't he look funny in person?
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(Does Hyun Moo look funny in person?)
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It's the way he talks.
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Comedians love it a lot...
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when people laugh at their faces.
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So I'll get a pass to some comedian exam as soon as I enter the place.
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I wasn't laughing at your face.
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Actors have to control on salty food...
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when we have shooting the next day.
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My face easily gets swollen.
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When I visit a kappo restaurant,
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they don't serve in a big portion.
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They serve food in a small portion.
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But it feels like I have premium food.
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And I don't have to worry about having salty food.
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- You get to eat less there. - So I don't have to worry.
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- That's right. - I can enjoy it without worrying.
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It is so light that you feel like you won't gain a lot of weight.
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Don't you think so? I agree on that too.
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But you are wrong.
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You can't eat a lot because it's too expensive.
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(They can have a lot of it as long as it's affordable.)
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- That was a realistic answer. - Yes.
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- It makes sense. - He's right.
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We'll inform you tasty stories behind how to enjoy food better.
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The more you know, the tastier it gets.
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I'm sure many people heard about kappo.
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But not many people know what it means.
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Could you explain about this?
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Kappo literally reads as...
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"Hal Paeng" in Korean.
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The first letter means to divide.
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There are four dots on the second letter.
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That means to fire up.
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It means to chop and cook.
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It means to cook.
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We use this term when we want to refer to cooking.
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That's how they started calling kappo restaurants.
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When we stay in some inns in Japan,
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they serve premium food like kaiseki.
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It's served in a course.
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(Served in small plates)
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(Kaiseki is a course meal for banquets.)
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It's very conventional.
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How it looks is very important too.
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But they care more about how it tastes for kappo cuisine.
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(Kappo is lighter than kaiseki. How it tastes is more important.)
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The chef can be creative.
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He can cook it nicely.
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(Inventive and creative dish)
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But it's more premium than izakaya.
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That's kappo.
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Seok Jin likes to have Japanese food and drinks.
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You can feel that it's getting popular these days.
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That's right.
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When I was here for the first time,
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- the episode featured izakaya. - Yes.
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There weren't many kappo restaurants then.
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But I noticed that there are so many of them now.
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There are many people...
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in those kappo restaurants.
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Personally, I prefer to have...
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nice food late at night.
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When it's about 9:30pm or 10pm,
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I know that most of those good ones are closed by then.
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So I choose to visit kappo places in times like that.
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I usually get the mackerel sushi.
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And almost every kappo restaurant serves that dish.
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I often order that dish.
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(It's a thick roll of aged mackerel with rice inside.)
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(An essential dish at kappo restaurants, pressed mackerel sushi)
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And those restaurants serve unique fritters...
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like cheese fritter.
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(It's the queen of cheese from France, Brie cheese.)
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(The pieces of cheese are deep-fried at 170°C.)
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(You can enjoy the crispy and savory texture of the fritters...)
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(and the rich and soft flavors of the cheese at the same time.)
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(A very special fritter, fried Brie cheese)
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I often eat those fritters.
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And when I want to eat some rice,
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I would go for the rice with...
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- salmon roe and sea urchin roe. - The rice bowl?
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Yes, when I eat that dish, it's quite filling.
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I don't drink that often,
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but when I need to drink with people,
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I usually go to kappo restaurants...
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that are famous for the kappo cuisine.
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- Those places are confident. - That's right.
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I always order the assorted plate of sashimi.
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This might not seem that special and seem like a basic dish.
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(The most basic dish, but the most special dish)
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Every Japanese restaurant serves different assorted plates.
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- And it changes every season. - That's right.
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They serve seasonal and delicious dishes depending on the season,
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so I often order that one.
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I love white-colored fish, so when the food is served,
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I go for the halibut sashimi which is always served.
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I like eating the sashimi...
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- with Japanese perilla leaves. - As wraps?
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That's how I eat my sashimi.
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I see. The assorted sashimi.
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But you know, a long time ago,
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- robatayaki was very popular. - Robatayaki.
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And after that, izakaya got popular.
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And these days, the term, "kappo", is used a lot.
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A lot of kappo restaurants have popped up, right?
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Recently, kappo restaurants sprung up in the Gangnam area.
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It's quite entertaining to look at the trend.
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Usually, those high-end Japanese restaurants...
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- served sushi... - Yes.
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or omakase which meant you would leave the meal to the chef.
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A lot of sushi places that did omakase...
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were in fierce competition.
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Chefs from luxurious hotels, Tokyo, and Osaka...
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- came back and opened restaurants. - Right.
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The competition was cutthroat in Gangnam.
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And before and after that, a lot of izakayas opened up.
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(Thanks to its popularity, many Japanese pubs opened up.)
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Izakayas were all over the country. That's how popular it was.
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They thought about more luxurious dishes than dishes from izakayas...
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and more creative dishes than sushi.
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And they thought about restaurants to cook a wide array of dishes.
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- And the answer was kappo. - That's right.
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As of now, kappo restaurants are popping up one by one.
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When we go to izakayas, they serve many similar dishes.
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And we got sick of those dishes.
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And we wanted to try different types of food,
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so when we went to this restaurant, the chef served us a different dish.
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And when we went to another place, the chef served a different dish.
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Every restaurant has different Ingredients.
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And chefs at each restaurant use different cooking methods.
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In the end, we can try different dishes.
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And this is one of major traits at Korean kappo places.
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I'm sure chefs will know.
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We say that we "twist" the dish.
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Let me elaborate. For example, the basis of the dish is Japanese,
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but we'd use a Western cooking technique.
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So when we make something new and creative, we "twist" the dish.
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Japanese chefs call this, "hwahon yangjae".
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"Hwahon" means the Japanese soul.
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And "yangjae" means the Western technique.
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And they mix those two together.
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The Japanese are very good at this.
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- They make it their own. - Right.
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- They twist it just a bit. - They twist and make it their own.
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- As they excel in that... - It's called "skirting around".
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(What was that?)
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Wait, that's Japanese though.
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- That's right. - Right.
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- That was funny. - Right.
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(The representative ingredient for the Japanese cuisine, tuna)
252
00:11:43,030 --> 00:11:47,010
(Slice it into cubes and season the fish.)
253
00:11:48,270 --> 00:11:52,815
(Press the avocado mousse into the circular mold.)
254
00:11:55,111 --> 00:12:00,806
(Pile up the seasoned tuna, sea urchin, and salmon roe neatly.)
255
00:12:03,581 --> 00:12:08,438
(A new kappo dish has been created.)
256
00:12:08,991 --> 00:12:13,001
(A fresh mix of the Japanese and Western cuisines)
257
00:12:14,191 --> 00:12:16,730
(A Japanese dish with a hint of Western food, maguro tartare)
258
00:12:16,731 --> 00:12:19,831
(This is the example of "hwahon yangjae".)
259
00:12:19,900 --> 00:12:21,970
As for Korean kappo dishes, we utilize the Japanese cuisine,
260
00:12:21,971 --> 00:12:24,600
but as we talked about, usually, it combines other cuisines...
261
00:12:24,601 --> 00:12:26,869
and has a lot of creative dishes.
262
00:12:26,870 --> 00:12:28,710
What are some kappo dishes that we know of?
263
00:12:28,711 --> 00:12:31,279
As I mentioned earlier, the dishes are trendy.
264
00:12:31,280 --> 00:12:33,409
To stay with the trends, people would like it more...
265
00:12:33,410 --> 00:12:36,580
if the chefs add famous ingredients that people would like.
266
00:12:36,581 --> 00:12:38,350
That's why a lot of restaurants use truffle.
267
00:12:38,351 --> 00:12:39,850
- That's right. - That's true.
268
00:12:39,851 --> 00:12:42,415
(The truffle mushroom is 1 of 3 major ingredients in the world.)
269
00:12:42,790 --> 00:12:47,003
(The underground diamond, truffle)
270
00:12:47,231 --> 00:12:49,360
They cook a great cut of meat like the sirloin with truffle.
271
00:12:49,361 --> 00:12:51,830
They cook a great cut of meat like the sirloin with truffle.
272
00:12:51,831 --> 00:12:55,537
(They use the highest grade of Korean sirloin with truffle.)
273
00:12:57,000 --> 00:12:58,718
And they make rice with these. Rice in the clay pot.
274
00:13:03,981 --> 00:13:05,879
Rice cooked in the clay pot is delicious as it is.
275
00:13:05,880 --> 00:13:08,009
When the fragrance of truffle is soaked into the rice,
276
00:13:08,010 --> 00:13:11,180
you can smell the truffle with every bite of the rice.
277
00:13:11,181 --> 00:13:12,595
(You can smell the truffle with every bite of the rice.)
278
00:13:16,691 --> 00:13:18,159
The fragrance of the truffle...
279
00:13:18,160 --> 00:13:20,389
isn't overwhelming, so it's very nice.
280
00:13:20,390 --> 00:13:22,652
(That sounds delicious.)
281
00:13:23,130 --> 00:13:25,858
- Black Iberian pig is form Spain. - Iberico.
282
00:13:25,931 --> 00:13:29,365
(The pigs grew up eating acorns in the Iberian Peninsula.)
283
00:13:29,770 --> 00:13:35,770
(Iberico, a Spanish pig breed)
284
00:13:35,971 --> 00:13:37,580
You can coat the Iberico rib...
285
00:13:37,581 --> 00:13:40,539
with the Japanese miso tare sauce and grill it.
286
00:13:40,910 --> 00:13:47,455
(Spread the butter while grilling to enhance the savory flavors.)
287
00:13:51,520 --> 00:13:56,137
(The rich tare sauce maximizes the flavors.)
288
00:13:56,300 --> 00:13:59,230
In the Korean cuisine, it'd be coating good Korean pork...
289
00:13:59,231 --> 00:14:01,970
- with doenjang and grilling it. - That's right.
290
00:14:01,971 --> 00:14:04,700
And the black pigs taste different than regular pork.
291
00:14:04,701 --> 00:14:09,610
(Chewy meat and rich flavors, grilled Iberico ribs)
292
00:14:09,611 --> 00:14:10,639
These would be some examples.
293
00:14:10,640 --> 00:14:12,509
It might sound easy when we talk about it,
294
00:14:12,510 --> 00:14:16,220
but they must select a good ingredient for the main dish...
295
00:14:16,221 --> 00:14:17,779
or do a good job at preparing the ingredient.
296
00:14:17,780 --> 00:14:19,820
The bottom line is that the these dishes can be served...
297
00:14:19,821 --> 00:14:22,648
because the chefs put a lot of effort into this.
298
00:14:23,491 --> 00:14:26,230
Actually, people say that you eat Japanese food for its presentation.
299
00:14:26,231 --> 00:14:27,590
- The presentation is very pretty. - Yes.
300
00:14:27,591 --> 00:14:31,860
So I get the feeling that women in their 20s love this cuisine.
301
00:14:31,861 --> 00:14:35,269
Japanese food is cute and pretty to look at.
302
00:14:35,270 --> 00:14:37,100
We eat first with our eyes and with our mouth next.
303
00:14:37,101 --> 00:14:39,100
It's fun that way.
304
00:14:39,101 --> 00:14:41,570
To be honest, Japanese food isn't cheap,
305
00:14:41,571 --> 00:14:46,080
but the food feels like a present you're giving yourself to.
306
00:14:46,081 --> 00:14:48,950
Personally, I tend to think buying things with my money...
307
00:14:48,951 --> 00:14:50,379
is wasteful.
308
00:14:50,380 --> 00:14:52,049
But when it comes to food,
309
00:14:52,050 --> 00:14:53,889
I don't think it's a waste.
310
00:14:53,890 --> 00:14:56,019
I have a high Engel's coefficient.
311
00:14:56,020 --> 00:14:58,060
In that aspect, I like Japanese cuisine...
312
00:14:58,061 --> 00:15:01,190
because it feels like giving myself a present.
313
00:15:01,191 --> 00:15:02,930
As for the assorted sashimi,
314
00:15:02,931 --> 00:15:05,330
every Japanese restaurant serves that dish.
315
00:15:05,331 --> 00:15:08,230
- But the presentation is different. - Right.
316
00:15:08,900 --> 00:15:14,930
(The fancy presentation catches people's eyes.)
317
00:15:17,211 --> 00:15:20,615
(It's an art form of food, created with delicate touches.)
318
00:15:24,650 --> 00:15:28,054
(The assorted plate of sashimi contains the chef's style.)
319
00:15:29,120 --> 00:15:32,159
I think presentation is part of the fun dining experience too.
320
00:15:32,160 --> 00:15:34,412
When you look at photos on social media these days,
321
00:15:34,630 --> 00:15:37,358
there are some restaurants that you want to try out.
322
00:15:37,500 --> 00:15:38,930
Those posts are interesting too.
323
00:15:38,931 --> 00:15:40,930
And I could see that there were a lot of new dishes...
324
00:15:40,931 --> 00:15:43,799
that I wasn't aware of through social media.
325
00:15:43,800 --> 00:15:45,470
What do you search...
326
00:15:45,471 --> 00:15:46,810
on social media?
327
00:15:46,811 --> 00:15:48,669
It's one of those recommended posts.
328
00:15:48,670 --> 00:15:50,779
- I see. Recommended posts. - I always look up restaurants,
329
00:15:50,780 --> 00:15:51,810
so when I tap on that,
330
00:15:51,811 --> 00:15:53,279
- I only see restaurants. - It's customized for you.
331
00:15:53,280 --> 00:15:55,850
Yes, so I only look at restaurants.
332
00:15:55,851 --> 00:15:58,820
When I tap on the post, they provide addresses these days,
333
00:15:58,821 --> 00:16:00,619
so I just go there and eat it.
334
00:16:00,620 --> 00:16:02,207
(Cheongdam-dong, Gangnam)
335
00:16:02,491 --> 00:16:03,976
Which bar serves the best highball?
336
00:16:04,290 --> 00:16:05,419
(Feeling shy and embarrassed)
337
00:16:05,420 --> 00:16:07,759
- I bet she has 10 bars in mind. - She talked about highball earlier.
338
00:16:07,760 --> 00:16:08,842
- But... - I'll tell you in private.
339
00:16:09,561 --> 00:16:11,621
The more you know, the tastier it gets.
340
00:16:11,800 --> 00:16:15,840
Highball, the drink, originated from a golf course.
341
00:16:16,300 --> 00:16:18,669
- Really? - Actually,
342
00:16:18,670 --> 00:16:21,165
when you eat Japanese food these days,
343
00:16:21,270 --> 00:16:24,639
a lot of people drink this cocktail although many still drink beer.
344
00:16:24,640 --> 00:16:26,950
You mix whisky with soda...
345
00:16:26,951 --> 00:16:28,480
and add ice into it. It's a cocktail called...
346
00:16:28,481 --> 00:16:29,980
highball.
347
00:16:29,981 --> 00:16:31,263
(Whisky cocktail with soda)
348
00:16:34,250 --> 00:16:37,825
(Highball, the perfect match with the Japanese cuisine)
349
00:16:38,191 --> 00:16:40,230
- I found out this is very popular. - That's right.
350
00:16:40,231 --> 00:16:42,659
A lot of kappo restaurants and izakayas...
351
00:16:42,660 --> 00:16:44,100
sell a lot of highballs.
352
00:16:44,101 --> 00:16:45,129
- Right. - Right?
353
00:16:45,130 --> 00:16:48,230
In Japan, this is more popular than beer.
354
00:16:48,231 --> 00:16:50,999
But this drink didn't originate from Japan.
355
00:16:51,000 --> 00:16:52,213
Then which country created this drink?
356
00:16:52,341 --> 00:16:54,669
From what I've heard, it's from Scotland.
357
00:16:54,670 --> 00:16:55,922
Scotland is...
358
00:16:55,941 --> 00:16:58,365
- famous for Scotch, the whisky. - The whisky.
359
00:16:58,540 --> 00:17:00,279
And it's the birthplace of golf.
360
00:17:00,280 --> 00:17:02,249
In one of their cultures, men drank alcohol...
361
00:17:02,250 --> 00:17:03,634
while playing golf.
362
00:17:03,721 --> 00:17:06,079
But whisky is really strong,
363
00:17:06,080 --> 00:17:09,120
so they wanted to make a light drink with the liquor.
364
00:17:09,290 --> 00:17:11,513
In the end, they started to mix soda and sparkling water.
365
00:17:11,790 --> 00:17:14,089
But if you have a lot of those,
366
00:17:14,090 --> 00:17:16,059
you still get drunk no matter how light it is.
367
00:17:16,060 --> 00:17:18,559
So when they play, the ball would go high. Hence the name, highball.
368
00:17:18,560 --> 00:17:19,843
They'd hit the ball wrong,
369
00:17:20,030 --> 00:17:22,900
- so it would go above their heads. - It'd go over their heads?
370
00:17:22,901 --> 00:17:24,789
The ball would go over someone else's head.
371
00:17:24,871 --> 00:17:26,809
When things like this happened,
372
00:17:26,810 --> 00:17:30,410
they started calling it highball. It's just a story.
373
00:17:30,411 --> 00:17:32,009
When did this cocktail emerge in Japan?
374
00:17:32,010 --> 00:17:33,980
It's been quite a while since Japanese people started drinking it.
375
00:17:33,981 --> 00:17:36,380
They thought of ways to sell more whisky.
376
00:17:36,381 --> 00:17:39,150
One of the liquor companies marketed this liquor aggressively.
377
00:17:39,151 --> 00:17:42,150
If you mix liquor with water or sparkling water,
378
00:17:42,151 --> 00:17:44,620
everyone can drink more than usual.
379
00:17:44,621 --> 00:17:45,802
Especially, Japanese people...
380
00:17:45,860 --> 00:17:47,930
have this culture where they drink a cup of beer before meals.
381
00:17:47,931 --> 00:17:52,203
And this liquor ended up sharing the market with beer.
382
00:17:52,401 --> 00:17:54,329
They'd have a glass of highball before meals.
383
00:17:54,330 --> 00:17:58,900
Recently, this cocktail was combined with their culture of eating...
384
00:17:58,901 --> 00:18:01,440
while standing up, having a quick drink, and women drinkers.
385
00:18:01,441 --> 00:18:03,764
As a result, highball is getting very popular.
386
00:18:04,080 --> 00:18:06,039
I heard that the sales of beer went down...
387
00:18:06,040 --> 00:18:07,480
because of highball.
388
00:18:07,481 --> 00:18:08,561
It decreased a lot.
389
00:18:08,651 --> 00:18:10,980
Five of the highest grossing beer companies...
390
00:18:10,981 --> 00:18:13,450
- in Japan did this research. - Okay.
391
00:18:13,451 --> 00:18:16,460
Their highest sales were in 2001.
392
00:18:16,461 --> 00:18:18,490
Compared to their sales in 2001,
393
00:18:18,491 --> 00:18:20,683
their sales went down by 30 percent.
394
00:18:21,731 --> 00:18:23,730
They started gathering relevant statistics since 1992.
395
00:18:23,731 --> 00:18:25,559
They started gathering relevant statistics since 1992.
396
00:18:25,560 --> 00:18:27,900
Since 1992, they hit the lowest sales...
397
00:18:27,901 --> 00:18:29,940
in record after 26 years.
398
00:18:29,941 --> 00:18:30,999
(They had the lowest sales after 26 years.)
399
00:18:31,000 --> 00:18:36,240
People were sick of drinking the same Japanese beer and liquor.
400
00:18:36,241 --> 00:18:38,938
So they started to become very interested in new liquor.
401
00:18:39,580 --> 00:18:42,349
In that case, you can enjoy highball even more...
402
00:18:42,350 --> 00:18:44,720
if you know the kind of whisky you like.
403
00:18:44,721 --> 00:18:47,249
Of course. Traditionally,
404
00:18:47,250 --> 00:18:50,059
we often drink well-blended whiskies.
405
00:18:50,060 --> 00:18:52,559
You can mix those soft whiskies or floral whiskies.
406
00:18:52,560 --> 00:18:56,259
You can definitely use these types of whiskies to make highballs.
407
00:18:56,260 --> 00:18:58,988
I'm sure bars would have these whiskies in stock too.
408
00:18:59,330 --> 00:19:02,700
(You can choose your own whisky depending on the flavor and scent.)
409
00:19:02,701 --> 00:19:05,269
But highballs in Korea are way stronger...
410
00:19:05,270 --> 00:19:06,825
than highballs in Japan.
411
00:19:06,911 --> 00:19:08,931
- Ours is stronger? - Yes. Korean drinkers...
412
00:19:09,171 --> 00:19:10,410
can't stand watery cocktails.
413
00:19:10,411 --> 00:19:12,480
When the drinks are watery, they think that...
414
00:19:12,481 --> 00:19:13,910
- the owner is cheap. - Right.
415
00:19:13,911 --> 00:19:15,809
That means only a small amount of whisky is added.
416
00:19:15,810 --> 00:19:17,579
- "The owner is cheap." - "Why did he put so little?"
417
00:19:17,580 --> 00:19:19,180
They add a lot of whisky, but they are more expensive.
418
00:19:19,181 --> 00:19:20,249
(The more liquor there is, the more expensive it is.)
419
00:19:20,250 --> 00:19:22,019
They add way more alcohol in that.
420
00:19:22,020 --> 00:19:23,132
The drinks have to be strong.
421
00:19:23,461 --> 00:19:25,789
All right. This time, we'll introduce...
422
00:19:25,790 --> 00:19:28,589
new trends of dishes that are getting popular...
423
00:19:28,590 --> 00:19:29,730
these days.
424
00:19:29,731 --> 00:19:31,751
It's "The Hot Meal".
425
00:19:32,330 --> 00:19:34,269
- We'll take turns... - Right.
426
00:19:34,270 --> 00:19:37,200
to introduce a new dish these days.
427
00:19:37,340 --> 00:19:40,769
We'll introduce "The Hot Meal" from the kappo cuisine today.
428
00:19:40,770 --> 00:19:41,839
Which one of you had the dish?
429
00:19:41,840 --> 00:19:44,480
I had the hot meal.
430
00:19:44,481 --> 00:19:48,318
I went to try the trendiest dish among kappo restaurants.
431
00:19:50,881 --> 00:19:51,950
Does he work at the pest control agency?
432
00:19:51,951 --> 00:19:54,648
(Does he work at the pest control agency?)
433
00:19:55,020 --> 00:19:56,660
- No. - It looks like that.
434
00:19:56,661 --> 00:20:00,430
(Seok Jin came to have "The Hot Meal".)
435
00:20:00,431 --> 00:20:01,541
Well,
436
00:20:02,131 --> 00:20:03,130
can I...
437
00:20:03,131 --> 00:20:06,534
(What's the new dish that can tell us about the newest trend?)
438
00:20:08,500 --> 00:20:10,358
I heard that you have a mackerel sandwich.
439
00:20:10,800 --> 00:20:14,275
(Mackerel sandwich)
440
00:20:15,570 --> 00:20:16,692
Supposedly, this is very popular.
441
00:20:17,610 --> 00:20:19,802
I saw a lot of posts when I looked this up.
442
00:20:21,010 --> 00:20:22,180
(Mackerel sandwich)
443
00:20:22,181 --> 00:20:23,261
("Saba sando")
444
00:20:23,421 --> 00:20:25,319
It's called "saba sando".
445
00:20:25,320 --> 00:20:27,240
In Japanese, "saba" means mackerel.
446
00:20:27,350 --> 00:20:30,390
A lot of people know that through the dish called "shime saba"...
447
00:20:30,391 --> 00:20:31,572
which is cured mackerel.
448
00:20:31,790 --> 00:20:35,325
"Sando" is the Japanese pronunciation for sandwich.
449
00:20:36,631 --> 00:20:38,984
It means mackerel sandwich.
450
00:20:40,530 --> 00:20:41,730
Thank you.
451
00:20:41,731 --> 00:20:44,700
("Saba sando" is served at last!)
452
00:20:44,971 --> 00:20:46,370
(He's getting excited.)
453
00:20:46,371 --> 00:20:47,755
"Saba sando" is served.
454
00:20:48,070 --> 00:20:51,140
(The presentation of the dish sure looks different.)
455
00:20:51,711 --> 00:20:53,124
By the look of the dish,
456
00:20:55,651 --> 00:20:57,903
the mackerel isn't cooked. It's raw.
457
00:20:57,981 --> 00:20:59,233
Surrounding the fish...
458
00:21:00,121 --> 00:21:01,519
They mashed the potatoes which...
459
00:21:01,520 --> 00:21:03,460
we used to eat a lot back in the days.
460
00:21:03,461 --> 00:21:06,491
A type of potato "sarada" is wrapped around the fish.
461
00:21:07,790 --> 00:21:09,059
(Let me take a closer look.)
462
00:21:09,060 --> 00:21:10,475
The fish is slightly flamed.
463
00:21:11,030 --> 00:21:12,111
This is called "aburi".
464
00:21:13,431 --> 00:21:14,499
Right here.
465
00:21:14,500 --> 00:21:15,510
(Can you see it?)
466
00:21:16,131 --> 00:21:17,786
(Taking a bite)
467
00:21:19,441 --> 00:21:21,561
(Savoring the flavors)
468
00:21:21,911 --> 00:21:23,556
(Nodding his head)
469
00:21:23,741 --> 00:21:28,356
The chef toasted the bread pretty well.
470
00:21:28,681 --> 00:21:33,024
I can taste the savory flavor from the toasted bread.
471
00:21:33,350 --> 00:21:38,259
The textures of the mackerel and mashed potatoes...
472
00:21:38,260 --> 00:21:41,359
go well together. They wrap up the dish nicely.
473
00:21:41,360 --> 00:21:42,472
Let me have one more bite.
474
00:21:42,760 --> 00:21:45,829
(He eats...)
475
00:21:45,830 --> 00:21:47,499
(and continues to eat.)
476
00:21:47,500 --> 00:21:48,569
(I can't breathe. My mouth is full.)
477
00:21:48,570 --> 00:21:51,802
(Handsome Eater)
478
00:21:52,300 --> 00:21:53,350
This is good.
479
00:21:55,971 --> 00:21:58,740
People who haven't had mackerel sandwiches...
480
00:21:58,741 --> 00:22:00,950
might be worried that it might be very fish.
481
00:22:00,951 --> 00:22:03,749
- Right. - Have you had...
482
00:22:03,750 --> 00:22:04,933
"saba sando" before?
483
00:22:05,320 --> 00:22:07,749
- I think I'm just scared. - You're scared.
484
00:22:07,750 --> 00:22:10,019
I can't imagine eating a sandwich...
485
00:22:10,020 --> 00:22:12,960
with the blue-colored fish as the patty.
486
00:22:12,961 --> 00:22:14,660
If you think about it, as for mackerel sashimi,
487
00:22:14,661 --> 00:22:16,230
unless you eat that right away on the site...
488
00:22:16,231 --> 00:22:18,299
or unless it's really fresh, it tastes fishy.
489
00:22:18,300 --> 00:22:21,360
- That's true. - So this is beyond my imagination.
490
00:22:21,371 --> 00:22:23,319
- It is. - Right.
491
00:22:23,441 --> 00:22:26,240
When you think of typical sandwiches,
492
00:22:26,241 --> 00:22:28,769
you'd think of ham, vegetables, and crabmeat which are found in...
493
00:22:28,770 --> 00:22:32,983
- franchised bakeries' sandwiches. - Eggs. Yes.
494
00:22:33,181 --> 00:22:36,720
Starting last year, Japanese-style sandwiches started to get popular...
495
00:22:36,721 --> 00:22:40,220
such as "tamago sando", the egg sandwich.
496
00:22:40,221 --> 00:22:43,190
And when you go to a pork cutlet place, they serve "katsu sando".
497
00:22:43,191 --> 00:22:44,660
Pork cutlet is between the bread.
498
00:22:44,661 --> 00:22:48,789
And that restaurant cured mackerel...
499
00:22:48,790 --> 00:22:50,430
and put it between the bead.
500
00:22:50,431 --> 00:22:52,029
People who went there to taste it...
501
00:22:52,030 --> 00:22:55,230
were happy with it, so it became a huge hit.
502
00:22:55,231 --> 00:22:57,200
Have you ever tried the sandwich?
503
00:22:57,201 --> 00:22:58,599
- I've had it before. - Really?
504
00:22:58,600 --> 00:23:00,240
But I didn't have "saba sando".
505
00:23:00,241 --> 00:23:01,970
When I went to Turkey,
506
00:23:01,971 --> 00:23:03,940
- I had a mackerel sandwich. - Right.
507
00:23:03,941 --> 00:23:05,109
- Right. - Mackerel sandwich.
508
00:23:05,110 --> 00:23:06,524
But what I had was different.
509
00:23:06,750 --> 00:23:09,810
They would catch the fish and cook it on the site.
510
00:23:10,221 --> 00:23:13,019
They would grill the fish and just put it in the baguette.
511
00:23:13,020 --> 00:23:14,819
- They just served it like that. - They put grilled mackerel...
512
00:23:14,820 --> 00:23:15,920
- in the baguette? - Yes.
513
00:23:15,921 --> 00:23:18,259
Moreover, a lot of people fish at that fishing site.
514
00:23:18,260 --> 00:23:20,259
Everyone was fishing there.
515
00:23:20,260 --> 00:23:21,705
And I had a bite of that.
516
00:23:24,800 --> 00:23:27,255
(How does the Turkish mackerel sandwich taste?)
517
00:23:27,800 --> 00:23:29,400
It was really fishy.
518
00:23:29,401 --> 00:23:30,900
(Once she had a bite, it was very fishy.)
519
00:23:30,901 --> 00:23:32,269
The fishbone was as big as this.
520
00:23:32,270 --> 00:23:33,269
They didn't take the bones out?
521
00:23:33,270 --> 00:23:34,440
No, they didn't.
522
00:23:34,441 --> 00:23:36,834
- They put the whole mackerel in. - You should be careful.
523
00:23:36,840 --> 00:23:38,557
- Did it have its tail too? - I couldn't eat it.
524
00:23:38,911 --> 00:23:40,009
The tail...
525
00:23:40,010 --> 00:23:41,579
The tail was sticking out...
526
00:23:41,580 --> 00:23:42,792
- of the baguette. - My gosh.
527
00:23:43,981 --> 00:23:45,380
After hearing these stories...
528
00:23:45,381 --> 00:23:47,150
about mackerel sandwiches,
529
00:23:47,151 --> 00:23:48,969
I thought about the fishy smell right away.
530
00:23:49,050 --> 00:23:50,559
It could definitely taste fishy.
531
00:23:50,560 --> 00:23:51,890
The fish smell comes...
532
00:23:51,891 --> 00:23:55,630
from the scent of the fish meat that every fish has to begin with...
533
00:23:55,631 --> 00:23:58,759
just like how everyone has their own unique smell,
534
00:23:58,760 --> 00:23:59,930
so it's the same with fish.
535
00:23:59,931 --> 00:24:03,678
The key is how the chef prepares it and neutralizes the smell.
536
00:24:04,070 --> 00:24:08,352
(Fresh mackerels are delivered from the fisheries on the day.)
537
00:24:10,110 --> 00:24:13,414
(The chefs neatly prepare the fish like a professional.)
538
00:24:13,681 --> 00:24:17,691
(They separate the springy flesh from the fishbones.)
539
00:24:18,151 --> 00:24:20,716
(Let it age for 2 hours after salting the fish.)
540
00:24:21,921 --> 00:24:27,284
(Leave it in the vinegar made of rice for 30 minutes.)
541
00:24:29,090 --> 00:24:34,757
(Coat it with flavors of kelp, and it's ready.)
542
00:24:36,371 --> 00:24:38,240
It wasn't just regular cured mackerel.
543
00:24:38,241 --> 00:24:40,769
The chef torched the fish on the surface.
544
00:24:40,770 --> 00:24:44,279
It had the smoky flavor of the grilled fish.
545
00:24:44,280 --> 00:24:47,685
The fish itself doesn't have a great texture.
546
00:24:48,110 --> 00:24:51,249
When I took it apart, I found a thin layer of something.
547
00:24:51,250 --> 00:24:52,519
I was wondering what it was.
548
00:24:52,520 --> 00:24:55,120
The chef added a very thin slice of pickled radish and put it in,
549
00:24:55,121 --> 00:24:58,519
so there was that crunchy texture from the sandwich.
550
00:24:58,520 --> 00:24:59,530
It was really good.
551
00:25:01,431 --> 00:25:03,379
(Put a generous amount of potato salad on top of toasted bread.)
552
00:25:05,500 --> 00:25:08,055
(Add the pickled radish and fragrant perilla leaf for the texture.)
553
00:25:09,100 --> 00:25:13,110
(And put a piece of slightly grilled mackerel.)
554
00:25:14,610 --> 00:25:18,752
(An unexpected chemistry was made as each ingredient came together.)
555
00:25:19,881 --> 00:25:23,546
(It's the epitome of savory dishes.)
556
00:25:24,421 --> 00:25:27,319
The chef added pickled radish and perilla leaves...
557
00:25:27,320 --> 00:25:29,120
- to neutralize the fishy smell. - The chef tried hard.
558
00:25:29,121 --> 00:25:31,019
And he also torched the fish.
559
00:25:31,020 --> 00:25:33,460
- This is an elaborate recipe. - That's true.
560
00:25:33,461 --> 00:25:35,559
The chef managed to keep the flavor of mackerel...
561
00:25:35,560 --> 00:25:37,630
and used every skill possible...
562
00:25:37,631 --> 00:25:39,059
for the dish,
563
00:25:39,060 --> 00:25:40,999
so the people might not find this fishy or weird.
564
00:25:41,000 --> 00:25:44,700
When we first saw the pork cutlet inside the sandwich,
565
00:25:44,701 --> 00:25:46,799
we were flustered to see such a sandwich.
566
00:25:46,800 --> 00:25:47,839
That was our first reaction,
567
00:25:47,840 --> 00:25:49,569
but when we had it, it was really good.
568
00:25:49,570 --> 00:25:51,380
Besides, when you cook mackerel at home,
569
00:25:51,381 --> 00:25:53,210
it's so hard to get the smell out of the house.
570
00:25:53,211 --> 00:25:55,270
But some people still crave mackerel,
571
00:25:55,850 --> 00:25:57,920
so they'd bring mackerel when they go over to a friend's house.
572
00:25:57,921 --> 00:25:59,220
(The mackerel sandwich is not smelly and portable.)
573
00:25:59,221 --> 00:26:00,463
What a terrible friend.
574
00:26:00,550 --> 00:26:01,600
Seriously.
575
00:26:02,290 --> 00:26:03,937
You can bring the mackerel like it's a housewarming gift.
576
00:26:03,991 --> 00:26:05,319
- No way. - And that friend would eat it all.
577
00:26:05,320 --> 00:26:06,460
(The finishing touch of a food shot)
578
00:26:06,461 --> 00:26:09,521
(Bird's eye view photo)
579
00:26:09,790 --> 00:26:12,325
(Refreshingly shocking, strongly recommended)
580
00:26:13,060 --> 00:26:14,700
(Don't be afraid.)
581
00:26:14,701 --> 00:26:16,791
(Mackerel sandwich)
582
00:26:17,340 --> 00:26:18,339
(The Advisory Board of Wednesday Food Talk)
583
00:26:18,340 --> 00:26:19,339
(Ye Jong Suk, Lee Hae Rim, Park Sung Jin, Cynthia Yoo)
584
00:26:19,340 --> 00:26:20,370
(Park Mi Song, Kang Tae An, Jang Soo Yeon, Cho Eun Young)
585
00:26:20,371 --> 00:26:21,421
(Tae Won Joon, Park Mi Hyang)
586
00:26:21,471 --> 00:26:23,470
The restaurant that is worth the wait.
587
00:26:23,471 --> 00:26:25,180
Let's dive in right away.
588
00:26:25,181 --> 00:26:29,809
This week, this restaurant mixes the traditional Japanese cuisine...
589
00:26:29,810 --> 00:26:32,349
with trends from all over the world to serve creative dishes...
590
00:26:32,350 --> 00:26:36,027
as well as more flavorful dishes. It's a kappo restaurant.
591
00:26:36,921 --> 00:26:40,769
(A luxurious kappo restaurant located in Cheongdam-dong)
592
00:26:41,991 --> 00:26:45,496
(Original kappo dishes combine the Japanese and Western cuisines.)
593
00:26:46,401 --> 00:26:49,329
(Its fancy presentation pleases our eyes.)
594
00:26:51,070 --> 00:26:52,455
(The chefs cook with fresh ingredients.)
595
00:26:52,641 --> 00:26:57,428
(It's a place where one can taste unique kappo dishes.)
596
00:26:57,552 --> 00:27:01,552
[VIU Ver] Olive E205 Wednesday Food Talk
"Kappo & Highball"
-♥ Ruo Xi ♥-
597
00:27:01,711 --> 00:27:03,480
First of all, the restaurant's walls...
598
00:27:03,481 --> 00:27:06,480
are made of glass. It gives you the feel of an open space.
599
00:27:06,481 --> 00:27:08,420
How did you think about the ambience there, So Eun?
600
00:27:08,421 --> 00:27:10,559
From the outside, it looked very luxurious.
601
00:27:10,560 --> 00:27:14,490
They decorated with gold and black for their interior designs.
602
00:27:14,491 --> 00:27:15,501
(Splendid interior designs in gold and black)
603
00:27:17,030 --> 00:27:20,059
And we could see the chefs cooking too.
604
00:27:20,060 --> 00:27:21,930
- That's right. - It was very luxurious.
605
00:27:21,931 --> 00:27:23,486
(You can see the chefs cooking in this open kitchen.)
606
00:27:24,201 --> 00:27:27,240
(The restaurant exudes a luxurious atmosphere.)
607
00:27:27,241 --> 00:27:29,039
When I went there first,
608
00:27:29,040 --> 00:27:30,710
I thought ladies would love it.
609
00:27:30,711 --> 00:27:32,910
There were glass walls inside,
610
00:27:32,911 --> 00:27:35,210
so I thought this place would look pretty throughout the year.
611
00:27:35,211 --> 00:27:37,519
If it rains, we can enjoy the food while watching the rain.
612
00:27:37,520 --> 00:27:40,450
If it rains, we can eat there while looking at the snow.
613
00:27:40,451 --> 00:27:42,650
If a boyfriend takes his girlfriend there,
614
00:27:42,651 --> 00:27:45,489
the girlfriend would compliment him on his selection of the restaurant.
615
00:27:45,721 --> 00:27:46,859
It's quite romantic.
616
00:27:46,860 --> 00:27:48,589
When I got in there,
617
00:27:48,590 --> 00:27:51,029
they gave me citron juice as a welcome drink.
618
00:27:51,030 --> 00:27:53,460
- It was in a cute tiny beer glass. - In a beer glass.
619
00:27:53,461 --> 00:27:55,900
It was so cute that I thought...
620
00:27:55,901 --> 00:27:58,740
the dishes to be served in the restaurant...
621
00:27:58,741 --> 00:28:00,140
would be...
622
00:28:00,141 --> 00:28:02,440
captivate women's hearts.
623
00:28:02,441 --> 00:28:05,106
It made me really excited.
624
00:28:05,280 --> 00:28:06,880
That's how the place looked.
625
00:28:06,881 --> 00:28:09,982
When I got the welcome drink, I thought of Dong Yeob.
626
00:28:10,310 --> 00:28:11,735
He must be really disappointed.
627
00:28:12,250 --> 00:28:13,819
He'd think it's alcohol.
628
00:28:13,820 --> 00:28:15,164
"Darn it. It's just juice."
629
00:28:15,350 --> 00:28:16,764
I was very disappointed.
630
00:28:17,621 --> 00:28:18,890
Thirsty souls wouldn't like it.
631
00:28:18,891 --> 00:28:20,990
My mouth wasn't fresh when I got in there.
632
00:28:20,991 --> 00:28:23,799
So I liked the refreshing taste of citron juice.
633
00:28:23,800 --> 00:28:25,759
If it had been served in a larger amount, it would've been too much.
634
00:28:25,760 --> 00:28:27,999
The color was perfect, and the glass looked cute.
635
00:28:28,000 --> 00:28:30,329
It made me feel like...
636
00:28:30,330 --> 00:28:31,957
- I was being welcomed. - And it's for the social media.
637
00:28:32,270 --> 00:28:33,740
You're right. Women would love it.
638
00:28:33,741 --> 00:28:35,609
- It looks lovely. - You should take a picture of it.
639
00:28:35,610 --> 00:28:37,039
It explains...
640
00:28:37,040 --> 00:28:39,909
what kind of restaurant it is.
641
00:28:39,941 --> 00:28:43,049
- I see. - "Get ready to be surprised."
642
00:28:43,050 --> 00:28:44,565
It's like declaration of war.
643
00:28:44,681 --> 00:28:45,720
It's fun.
644
00:28:45,721 --> 00:28:47,135
(It's declaration of war that raises expectations.)
645
00:28:47,520 --> 00:28:48,990
This restaurant isn't just about food.
646
00:28:48,991 --> 00:28:51,690
They care a lot about how their dishes look.
647
00:28:51,691 --> 00:28:55,130
They have the signature dish where fresh halibut goes well...
648
00:28:55,131 --> 00:28:56,559
with aromatic truffle.
649
00:28:56,560 --> 00:28:58,759
It's halibut ceviche with truffle sauce.
650
00:28:58,760 --> 00:28:59,810
You all tried it.
651
00:29:00,000 --> 00:29:05,121
(Place thinly sliced halibut neatly on a plate.)
652
00:29:07,770 --> 00:29:12,185
(And add the truffle sauce next to it.)
653
00:29:13,241 --> 00:29:15,579
(It's their signature dish, halibut ceviche with truffle sauce.)
654
00:29:15,580 --> 00:29:19,749
It feels like the combination of Japanese food...
655
00:29:19,750 --> 00:29:22,751
and Latin American food.
656
00:29:23,221 --> 00:29:27,089
As the dish was served, the dome lid was opened.
657
00:29:27,090 --> 00:29:28,575
(It looks mysterious as if a space craft just landed.)
658
00:29:30,191 --> 00:29:32,259
- And there was smoke. - It was a lot.
659
00:29:32,260 --> 00:29:33,970
I know. And it smelled like an oak tree.
660
00:29:33,971 --> 00:29:36,020
- I thought it was dry ice. - It was a lot of smoke.
661
00:29:36,171 --> 00:29:39,539
A lot of smoke rolled up as if it'd never end.
662
00:29:39,540 --> 00:29:42,640
And it caught people's eyes.
663
00:29:42,641 --> 00:29:44,934
"What's that?" It was very fun.
664
00:29:45,510 --> 00:29:48,109
It's something you can brag about.
665
00:29:48,110 --> 00:29:50,309
So you should shoot a video of it.
666
00:29:50,310 --> 00:29:52,572
And you should upload the video on your social media.
667
00:29:52,651 --> 00:29:54,490
- To show that you're eating it. - Exactly.
668
00:29:54,491 --> 00:29:56,268
- Right. - That's funny.
669
00:29:56,391 --> 00:29:57,420
I know.
670
00:29:57,421 --> 00:30:00,460
So Eun, I heard this is your favorite dish.
671
00:30:00,461 --> 00:30:02,289
I really liked it.
672
00:30:02,290 --> 00:30:04,259
I liked the performance at first.
673
00:30:04,260 --> 00:30:05,759
It felt really good.
674
00:30:05,760 --> 00:30:07,870
As it smelled like an oak tree,
675
00:30:07,871 --> 00:30:11,911
the halibut felt even more fresh even though it's aged.
676
00:30:12,201 --> 00:30:15,539
Actually I like truffle sauce.
677
00:30:15,540 --> 00:30:17,258
When I tried it with the sauce,
678
00:30:17,411 --> 00:30:19,710
it melted in my mouth.
679
00:30:19,711 --> 00:30:22,983
And it smelled like an oak as I chewed the halibut.
680
00:30:23,550 --> 00:30:26,019
It was so good that I can't even express in words.
681
00:30:26,020 --> 00:30:29,182
I finished it all. I even ate only the sauce.
682
00:30:31,060 --> 00:30:33,120
It smells amazing. I'll try it with the sauce.
683
00:30:33,121 --> 00:30:34,949
(I like the smell of oak.)
684
00:30:35,391 --> 00:30:36,804
(Taking a bite)
685
00:30:38,931 --> 00:30:41,798
(Loading in her mouth)
686
00:30:42,371 --> 00:30:45,026
(The transfer of halibut ceviche is complete.)
687
00:30:46,770 --> 00:30:48,670
(It's delicious.)
688
00:30:48,671 --> 00:30:50,539
Actually I thought...
689
00:30:50,540 --> 00:30:52,640
I would go to this place...
690
00:30:52,641 --> 00:30:55,650
when I want to try kappo dishes.
691
00:30:55,651 --> 00:30:58,620
- You did? - I found the place on the Internet.
692
00:30:58,621 --> 00:31:00,789
And it said this dish is their signature dish...
693
00:31:00,790 --> 00:31:02,049
on the website.
694
00:31:02,050 --> 00:31:03,390
I heard I have to try this dish.
695
00:31:03,391 --> 00:31:05,460
So I go my hopes up.
696
00:31:05,461 --> 00:31:08,289
I wasn't so sure...
697
00:31:08,290 --> 00:31:11,499
halibut would go well with the truffle sauce.
698
00:31:11,500 --> 00:31:13,550
"Would it taste good?" I thought.
699
00:31:14,431 --> 00:31:17,499
But they tastes great both together and separately.
700
00:31:17,500 --> 00:31:19,170
And I ate it...
701
00:31:19,171 --> 00:31:20,539
with some sake.
702
00:31:20,540 --> 00:31:22,039
(You'd want to try Japanese dishes with some sake.)
703
00:31:22,040 --> 00:31:24,910
It removed the bitter taste of alcohol.
704
00:31:24,911 --> 00:31:27,132
It just tasted sweet.
705
00:31:27,451 --> 00:31:30,380
I thought they were a good match.
706
00:31:30,381 --> 00:31:31,579
(The perfect combination of tastes)
707
00:31:31,580 --> 00:31:34,146
I dream of becoming a future gourmet.
708
00:31:34,921 --> 00:31:35,990
I want to be a gourmet.
709
00:31:35,991 --> 00:31:37,789
And I heard...
710
00:31:37,790 --> 00:31:40,519
I should enjoy Pyongyang naengmyeon and coriander to be a gourmet.
711
00:31:40,520 --> 00:31:42,160
So I tried them...
712
00:31:42,161 --> 00:31:43,847
and started to like those stuff.
713
00:31:44,100 --> 00:31:46,799
But I still don't appreciate the charm of truffle.
714
00:31:46,800 --> 00:31:49,370
It is said to be one of the world's top three dishes.
715
00:31:49,371 --> 00:31:52,431
Truffle, foie gras, and caviar.
716
00:31:53,340 --> 00:31:57,482
But the truffle sauce had some burnt flavor.
717
00:31:57,610 --> 00:31:59,240
That's how I felt.
718
00:31:59,241 --> 00:32:01,249
- You didn't like it. - I actually don't like...
719
00:32:01,250 --> 00:32:03,907
smoked food or things that have burnt flavor.
720
00:32:04,221 --> 00:32:07,519
I liked the aged halibut,
721
00:32:07,520 --> 00:32:10,150
but I didn't want to try it with the sauce.
722
00:32:10,151 --> 00:32:12,589
You're right. There are...
723
00:32:12,590 --> 00:32:15,960
a lot of people who don't like the flavor of truffle.
724
00:32:15,961 --> 00:32:19,193
Like he said, is it better than wasabi or soy sauce?
725
00:32:19,560 --> 00:32:22,069
If you think about it,
726
00:32:22,070 --> 00:32:23,630
it's not so interesting.
727
00:32:23,631 --> 00:32:26,370
If you ask me if it's the best way to enjoy it,
728
00:32:26,371 --> 00:32:29,541
I will have to think about it more.
729
00:32:30,641 --> 00:32:33,609
And there's a fish delicacy that came from...
730
00:32:33,610 --> 00:32:36,349
the sea of Tongyeong. It's blackthroat seaperch.
731
00:32:36,350 --> 00:32:39,519
It's seasoned with rock salt...
732
00:32:39,520 --> 00:32:41,549
of the Himalaya.
733
00:32:41,550 --> 00:32:44,259
It tastes clean and tender.
734
00:32:44,260 --> 00:32:45,402
(It has the light and chewy flesh.)
735
00:32:45,491 --> 00:32:47,915
Why do kappo restaurants serve blackthroat seaperch all the time?
736
00:32:48,260 --> 00:32:50,430
- Blackthroat seaperch is... - I'm so curious about it.
737
00:32:50,431 --> 00:32:52,930
They want to serve a special kind of fish.
738
00:32:52,931 --> 00:32:55,293
But they don't have a wide range of choices.
739
00:32:55,971 --> 00:32:57,940
It's always blackthroat seaperch or tile fish.
740
00:32:57,941 --> 00:33:01,870
But it's not easy to cook blackthroat seaperch well.
741
00:33:01,871 --> 00:33:03,255
Its flesh is very soft.
742
00:33:03,340 --> 00:33:05,440
And it's not easy to get fresh blackthroat seaperch.
743
00:33:05,441 --> 00:33:07,680
Chefs try really hard...
744
00:33:07,681 --> 00:33:09,469
to find a fresh one.
745
00:33:10,151 --> 00:33:14,150
The name sounds so fancy. It's blackthroat seaperch.
746
00:33:14,151 --> 00:33:18,019
There are things that have funny names.
747
00:33:18,020 --> 00:33:20,120
Like sailfin sandfish and webfoot octopus.
748
00:33:20,121 --> 00:33:21,759
- And a snakehead. That's too bad. - I know.
749
00:33:21,760 --> 00:33:23,953
But this one sounds so fancy.
750
00:33:23,991 --> 00:33:26,259
It was my first time to see a whole blackthroat seaperch.
751
00:33:26,260 --> 00:33:27,529
To see how it looks.
752
00:33:27,530 --> 00:33:30,631
And its mouth was wide open.
753
00:33:31,141 --> 00:33:33,069
It was so scary.
754
00:33:33,070 --> 00:33:34,640
So I turned the plate...
755
00:33:34,641 --> 00:33:37,210
and ate it from the tail.
756
00:33:37,211 --> 00:33:40,241
I thought it was cute. I even smelled its mouth.
757
00:33:40,411 --> 00:33:41,461
(Sniffing)
758
00:33:42,280 --> 00:33:43,563
I can smell its bad breath.
759
00:33:43,981 --> 00:33:45,680
It has bad breath.
760
00:33:45,681 --> 00:33:46,720
(The blackthroat seaperch has bad breath.)
761
00:33:46,721 --> 00:33:47,950
And its eyes were this big.
762
00:33:47,951 --> 00:33:49,190
It has big eyes.
763
00:33:49,191 --> 00:33:51,789
So it's called nunboldae...
764
00:33:51,790 --> 00:33:53,690
- in Korean. - Nunboldae.
765
00:33:53,691 --> 00:33:56,230
Right. Nun means eyes. It has huge eyes.
766
00:33:56,231 --> 00:33:58,180
It feels like the fish is saying that it's really delicious.
767
00:33:58,860 --> 00:34:00,029
I felt sorry though.
768
00:34:00,030 --> 00:34:01,069
Me too.
769
00:34:01,070 --> 00:34:02,230
It's hard to eat it looking at its eyes.
770
00:34:02,231 --> 00:34:03,870
- Really? - I felt bad.
771
00:34:03,871 --> 00:34:06,799
- I felt sorry. - But the fish...
772
00:34:07,141 --> 00:34:09,594
is very juicy and moist.
773
00:34:09,711 --> 00:34:11,540
It tastes good itself.
774
00:34:11,541 --> 00:34:14,450
And I wished I had some rice too.
775
00:34:14,451 --> 00:34:16,479
It would go well with rice.
776
00:34:16,480 --> 00:34:19,149
But I didn't have rice, so I tried it with the ponzu sauce,
777
00:34:19,150 --> 00:34:20,868
and it was really good.
778
00:34:21,021 --> 00:34:23,750
It was light and savory.
779
00:34:23,751 --> 00:34:26,890
It goes well with the sweet taste of ponzu sauce.
780
00:34:26,891 --> 00:34:30,729
(It makes less greasy and gives more flavor.)
781
00:34:30,730 --> 00:34:33,729
Sung Hoon, I heard you liked the blackthroat seaperch...
782
00:34:33,730 --> 00:34:34,799
- very much. - Right.
783
00:34:34,800 --> 00:34:37,169
It's my favorite dish in this restaurant.
784
00:34:37,170 --> 00:34:40,171
It was grilled on a skewer,
785
00:34:40,201 --> 00:34:42,609
so it looked like a dragon ascending.
786
00:34:42,610 --> 00:34:46,116
- It was crooked. - It's like the fish was swimming.
787
00:34:46,340 --> 00:34:48,009
It looked like this.
788
00:34:48,010 --> 00:34:51,120
I think they used a skewer to make it look like that.
789
00:34:51,121 --> 00:34:52,620
- Right. - And they grilled it.
790
00:34:52,621 --> 00:34:54,689
It looked crispy on the outside,
791
00:34:54,690 --> 00:34:56,589
but it was...
792
00:34:56,590 --> 00:34:59,419
very juicy and moist on the inside.
793
00:34:59,590 --> 00:35:01,830
The crispy and salty skin...
794
00:35:01,831 --> 00:35:04,600
and tender fillet were quite harmonious.
795
00:35:04,601 --> 00:35:08,035
I think the fish itself is really good.
796
00:35:08,101 --> 00:35:09,270
It tastes good itself.
797
00:35:09,271 --> 00:35:11,600
When it felt a little greasy,
798
00:35:11,601 --> 00:35:13,186
I tried it with the ponzu sauce.
799
00:35:13,271 --> 00:35:15,509
And it tasted refreshing.
800
00:35:15,510 --> 00:35:16,520
(Try it with ponzu sauce when it's greasy.)
801
00:35:16,670 --> 00:35:19,810
(He picks up the blackthroat seaperch fillet with chopsticks.)
802
00:35:19,811 --> 00:35:21,279
(He puts one hand under it not to drop it.)
803
00:35:21,280 --> 00:35:22,563
(Blowing)
804
00:35:22,851 --> 00:35:24,194
(Stuffing his mouth)
805
00:35:24,351 --> 00:35:25,520
(My gosh, it's so good.)
806
00:35:25,521 --> 00:35:28,884
(This is unbelievable. I love blackthroat seaperch.)
807
00:35:30,420 --> 00:35:32,359
This is really good.
808
00:35:32,360 --> 00:35:33,459
(It's the best thing I've ever tried.)
809
00:35:33,460 --> 00:35:35,229
I tried the fish...
810
00:35:35,230 --> 00:35:38,160
after having 4 or 5 dishes.
811
00:35:38,161 --> 00:35:41,464
But it was really good. I couldn't stop eating it.
812
00:35:41,601 --> 00:35:44,129
And the fish doesn't have a lot of bones in it.
813
00:35:44,130 --> 00:35:45,970
I just got rid of some big bones,
814
00:35:45,971 --> 00:35:47,669
and it was very fleshy.
815
00:35:47,670 --> 00:35:49,528
So I just kept eating it.
816
00:35:50,110 --> 00:35:51,439
(It has a lot of moist flesh.)
817
00:35:51,440 --> 00:35:53,479
As I ate it,
818
00:35:53,480 --> 00:35:57,279
I thought I could eat it...
819
00:35:57,280 --> 00:36:01,250
even when I'm on a diet.
820
00:36:01,251 --> 00:36:04,490
Right. I don't know much about cooking.
821
00:36:04,491 --> 00:36:06,660
But when I ate it, there were water that dropped on the dish.
822
00:36:06,661 --> 00:36:08,830
I'm not sure if it's juice from the fish or not.
823
00:36:08,831 --> 00:36:10,959
I just guessed...
824
00:36:10,960 --> 00:36:13,629
they grilled frozen fish.
825
00:36:13,630 --> 00:36:15,899
It might be juice from the fish, but there was a lot of water.
826
00:36:15,900 --> 00:36:18,100
The skin looked crispy, so I thought...
827
00:36:18,101 --> 00:36:20,939
it'd taste good with the fillet. So I tried them together.
828
00:36:21,210 --> 00:36:25,180
But the salt wasn't distributed evenly.
829
00:36:25,181 --> 00:36:27,649
- It was very salty in some parts. - It was very salty on the back.
830
00:36:27,650 --> 00:36:29,950
Right. I expected it to be really good,
831
00:36:29,951 --> 00:36:32,979
but it was too salty to appreciate its taste.
832
00:36:32,980 --> 00:36:34,589
It was a little disappointing.
833
00:36:34,590 --> 00:36:37,419
It'd be better if they season the fish...
834
00:36:37,420 --> 00:36:40,359
evenly with fine salt.
835
00:36:40,360 --> 00:36:42,189
I also thought the back part was too salty.
836
00:36:42,190 --> 00:36:45,029
So I ate the belly right away.
837
00:36:46,360 --> 00:36:47,846
To neutralize the taste.
838
00:36:47,931 --> 00:36:48,970
I was so surprised.
839
00:36:48,971 --> 00:36:50,284
While they sprinkled salt on the fish...
840
00:36:50,701 --> 00:36:51,952
"What? Jun Hyun Moo is here?"
841
00:36:52,501 --> 00:36:53,853
So they may have kept sprinkling it.
842
00:36:54,411 --> 00:36:58,824
Anyway the flesh wasn't that salty.
843
00:36:58,880 --> 00:37:01,109
I guess that's why it's served with Himalayan rock salt.
844
00:37:01,110 --> 00:37:03,580
We can try it with some salt. That's how I enjoyed it.
845
00:37:03,581 --> 00:37:06,852
It was my favorite dish in this restaurant.
846
00:37:07,251 --> 00:37:10,382
They grilled the big blackthroat seaperch...
847
00:37:10,721 --> 00:37:12,359
so well.
848
00:37:12,360 --> 00:37:14,459
- Right. - They put it on a skewer...
849
00:37:14,460 --> 00:37:16,990
and grilled it, turning it every few seconds.
850
00:37:16,991 --> 00:37:20,600
Like Seok Jin said, if they grilled it without turning it,
851
00:37:20,601 --> 00:37:23,660
the juice would've drained while it was grilled.
852
00:37:23,670 --> 00:37:26,700
But they grilled it turning it over and over again.
853
00:37:26,701 --> 00:37:30,009
So the juice was kept in its skin.
854
00:37:30,010 --> 00:37:31,051
(It's crispy on the outside and moist on the inside.)
855
00:37:31,811 --> 00:37:35,580
(That's how they make the moist blackthroat seaperch.)
856
00:37:35,581 --> 00:37:37,979
When I peeled the skin and tried the flesh,
857
00:37:37,980 --> 00:37:39,919
it was very moist.
858
00:37:39,920 --> 00:37:44,404
Like he said, the skin was quite salty.
859
00:37:44,561 --> 00:37:48,660
And the meat inside seemed like it wasn't seasoned at all.
860
00:37:48,661 --> 00:37:50,160
so I took the meat...
861
00:37:50,161 --> 00:37:52,080
and tried it with the skin.
862
00:37:52,260 --> 00:37:54,392
It was amazing.
863
00:37:54,471 --> 00:37:56,569
- It tasted just right then. - You're an expert after all.
864
00:37:56,570 --> 00:37:57,870
If anyone gets to have the dish,
865
00:37:57,871 --> 00:38:00,698
- they should try such a way. - It's nice.
866
00:38:01,210 --> 00:38:04,939
Next is lobster uniyaki...
867
00:38:04,940 --> 00:38:08,109
which is a lobster dish grilled with sea urchin sauce and vegetables...
868
00:38:08,110 --> 00:38:10,130
like asparagus and shiitake mushroom.
869
00:38:10,280 --> 00:38:12,180
(Pieces of lobster and scallop are thrown in a pan...)
870
00:38:12,181 --> 00:38:17,240
(and stir-fried until they become golden brown.)
871
00:38:17,521 --> 00:38:21,499
(Various vegetables like shiitake mushrooms and asparagus are added.)
872
00:38:21,860 --> 00:38:24,560
(Then fresh cream...)
873
00:38:24,561 --> 00:38:27,965
(and sea urchin sauce are added to highlight its taste.)
874
00:38:28,201 --> 00:38:30,250
(When the savory sea urchin sauce becomes sticky, )
875
00:38:30,570 --> 00:38:34,783
(the stir-fried ingredients are placed on the lobster shell...)
876
00:38:34,940 --> 00:38:38,580
(and grilled in an oven for about 15 minutes.)
877
00:38:38,581 --> 00:38:40,125
(Sizzling)
878
00:38:40,940 --> 00:38:43,840
(The lobster uniyaki is complete.)
879
00:38:47,320 --> 00:38:53,089
(The climax of flashy taste, lobster uniyaki)
880
00:38:53,090 --> 00:38:54,404
Seok Jin,
881
00:38:54,760 --> 00:38:57,089
you always say sea urchin and lobster are the combination...
882
00:38:57,090 --> 00:38:58,299
- that never fails. - Right.
883
00:38:58,300 --> 00:39:00,660
It's lobster mixed with sea urchin,
884
00:39:00,661 --> 00:39:02,549
so the taste can't be bad.
885
00:39:02,670 --> 00:39:04,700
When it comes to the appearance,
886
00:39:04,701 --> 00:39:07,297
the dish is served on a lobster shell.
887
00:39:07,670 --> 00:39:09,669
And on top of it, there was some kind of vegetable like herbs...
888
00:39:09,670 --> 00:39:11,762
though I didn't know what it was exactly.
889
00:39:12,141 --> 00:39:14,450
- There was scallop too. - Right.
890
00:39:14,451 --> 00:39:18,319
The taste of it didn't stand out much,
891
00:39:18,320 --> 00:39:20,520
but its texture went well...
892
00:39:20,521 --> 00:39:22,309
with the other ingredients.
893
00:39:22,920 --> 00:39:25,459
If I were to explain this in a very easy way,
894
00:39:25,460 --> 00:39:27,830
it tasted like high-quality grilled squid with butter.
895
00:39:27,831 --> 00:39:29,259
(It tastes somewhat like classy grilled squid with butter.)
896
00:39:29,260 --> 00:39:31,220
That's the impression I got.
897
00:39:31,260 --> 00:39:34,533
Lobster actually takes a lot of work to shell and eat,
898
00:39:34,701 --> 00:39:36,669
but the meat was already cut into pieces...
899
00:39:36,670 --> 00:39:40,034
for female customers to enjoy the dish at ease.
900
00:39:40,201 --> 00:39:42,569
I tried just the food...
901
00:39:42,570 --> 00:39:44,580
and with a piece of baguette as well.
902
00:39:44,581 --> 00:39:46,410
Its savory taste was doubled...
903
00:39:46,411 --> 00:39:48,750
when I had it with baguette.
904
00:39:48,751 --> 00:39:50,509
That's what I thought.
905
00:39:50,510 --> 00:39:52,137
I really enjoyed the dish.
906
00:39:53,221 --> 00:39:57,290
(Its savory taste gets much deeper.)
907
00:39:57,291 --> 00:39:59,560
I heard you like sea urchin, Sung Hoon.
908
00:39:59,561 --> 00:40:01,247
Right, I love sea urchin.
909
00:40:01,431 --> 00:40:04,390
I personally think if sea urchin has a surname,
910
00:40:04,391 --> 00:40:06,799
it will be Kim which also means dried laver in Korean.
911
00:40:06,800 --> 00:40:08,569
- Dried laver? - Sea urchin and driver laver...
912
00:40:08,570 --> 00:40:10,822
- make a perfect harmony. - That totally woke me up.
913
00:40:11,201 --> 00:40:12,957
- Oh my goodness. - That surprised me.
914
00:40:14,170 --> 00:40:16,939
I tried the sea urchin and vegetables...
915
00:40:16,940 --> 00:40:19,264
with a sheet of dried laver.
916
00:40:19,411 --> 00:40:21,779
When I had a bite, I could taste the crispy texture of dried laver...
917
00:40:21,780 --> 00:40:24,620
and the soft, but a bit different texture of other ingredients.
918
00:40:24,621 --> 00:40:27,220
Those textures harmonized well together.
919
00:40:27,221 --> 00:40:29,039
- Kim Sea Urchin. - Right.
920
00:40:29,190 --> 00:40:30,969
It wasn't so satisfying for me.
921
00:40:31,260 --> 00:40:32,660
That made me wonder...
922
00:40:32,661 --> 00:40:35,589
why I needed to have this dish in the restaurant.
923
00:40:35,590 --> 00:40:39,299
I thought it was something I could have at an Italian restaurant.
924
00:40:39,300 --> 00:40:42,370
Of course, it was brilliant of them to make the sea urchin sauce...
925
00:40:42,371 --> 00:40:44,129
with fresh cream.
926
00:40:44,130 --> 00:40:47,970
But it wasn't so impressive of a taste.
927
00:40:47,971 --> 00:40:50,109
Besides, the lobster was a bit small.
928
00:40:50,110 --> 00:40:51,839
There were too many scallops...
929
00:40:51,840 --> 00:40:52,839
and mushrooms too.
930
00:40:52,840 --> 00:40:54,779
I was confused what I ordered this dish for.
931
00:40:54,780 --> 00:40:57,710
It somewhat felt like...
932
00:40:57,951 --> 00:40:59,580
the dish was placed on the lobster shell just for show.
933
00:40:59,581 --> 00:41:01,149
I think differently.
934
00:41:01,150 --> 00:41:03,450
For example, halibut ceviche...
935
00:41:03,451 --> 00:41:05,560
can't be considered Japanese, but Western.
936
00:41:05,561 --> 00:41:09,369
So if it's a Western dish,
937
00:41:09,590 --> 00:41:11,930
they just have to make it real Western.
938
00:41:11,931 --> 00:41:13,529
I don't think...
939
00:41:13,530 --> 00:41:14,970
it's much of a problem for this dish to be on their menu.
940
00:41:14,971 --> 00:41:16,870
But I do agree that it wasn't so satisfying.
941
00:41:16,871 --> 00:41:19,140
Let's think of it this way.
942
00:41:19,141 --> 00:41:22,676
Wouldn't it be more delicious to place sea urchin on lobster meat...
943
00:41:22,940 --> 00:41:24,810
and eat them raw together?
944
00:41:24,811 --> 00:41:27,339
- Oh, that'd be delicious. - With such thought,
945
00:41:27,340 --> 00:41:28,996
you can't help but become doubtful about this dish.
946
00:41:29,411 --> 00:41:31,450
I mean, this dish has to be better than that...
947
00:41:31,451 --> 00:41:34,080
or have its own strength worth trying.
948
00:41:34,081 --> 00:41:35,890
And that's why the restaurant serves the dish.
949
00:41:35,891 --> 00:41:36,919
To provide another delicious sea urchin dish.
950
00:41:36,920 --> 00:41:38,940
This place is a Japanese restaurant,
951
00:41:39,161 --> 00:41:41,529
and it's not satisfying in that sense.
952
00:41:41,530 --> 00:41:42,772
(The quality of the dish isn't so satisfying.)
953
00:41:42,891 --> 00:41:44,129
Since last week,
954
00:41:44,130 --> 00:41:47,696
we're reviewing restaurants by scoring them with stars.
955
00:41:47,831 --> 00:41:50,529
Taste, ambience, and willingness to revisit.
956
00:41:50,530 --> 00:41:53,298
We're scoring restaurants in terms of those three categories.
957
00:41:53,340 --> 00:41:57,410
Han Na, on taste and willingness to revisit,
958
00:41:57,411 --> 00:41:59,540
you gave five stars to the restaurant.
959
00:41:59,541 --> 00:42:01,140
- Five stars. - Isn't that too generous?
960
00:42:01,141 --> 00:42:02,709
If I could give more stars,
961
00:42:02,710 --> 00:42:05,073
I'd give six stars on willingness to revisit.
962
00:42:05,621 --> 00:42:07,919
I'd like to visit this place again before the show gets aired...
963
00:42:07,920 --> 00:42:10,819
- and try their other dishes too. - Did you like it that much?
964
00:42:10,820 --> 00:42:12,319
- Well... - I loved it.
965
00:42:12,320 --> 00:42:15,259
- What was your favorite? - I loved all the dishes.
966
00:42:15,260 --> 00:42:16,660
- Goodness. - Though we haven't talked about it,
967
00:42:16,661 --> 00:42:19,488
they served potato mochi.
968
00:42:19,900 --> 00:42:21,060
It came out in small pieces,
969
00:42:21,061 --> 00:42:23,330
and I loved it.
970
00:42:23,331 --> 00:42:26,040
(Potato mochi is like glutinous rice donut.)
971
00:42:26,041 --> 00:42:28,669
There was pollack roe in it, but it wasn't salty at all.
972
00:42:28,670 --> 00:42:31,439
It tasted sweet and pleasant.
973
00:42:31,440 --> 00:42:33,080
(It's light and sweet.)
974
00:42:33,081 --> 00:42:35,379
So Eun represents the palate of people in their 20s,
975
00:42:35,380 --> 00:42:36,895
and she's given five stars on ambiance...
976
00:42:37,081 --> 00:42:39,342
and two stars on willingness to revisit.
977
00:42:39,920 --> 00:42:42,120
The restaurant was classy in terms of ambiance,
978
00:42:42,121 --> 00:42:44,250
their dishes were delicious,
979
00:42:44,251 --> 00:42:46,160
they provided nice spectacles, and everything was good.
980
00:42:46,161 --> 00:42:47,859
But if I tell my friends to go there with me,
981
00:42:47,860 --> 00:42:49,981
they might ask if it's my treat.
982
00:42:50,161 --> 00:42:51,430
"Is it your treat?"
983
00:42:51,431 --> 00:42:53,017
- Because of the price. - Then...
984
00:42:53,331 --> 00:42:54,899
I might choose not to go.
985
00:42:54,900 --> 00:42:55,910
(She might not go.)
986
00:42:57,230 --> 00:42:58,770
You at least have to pay for your own serving.
987
00:42:58,771 --> 00:43:00,669
Right, that's one reason.
988
00:43:00,670 --> 00:43:02,439
And it was a little unsatisfying...
989
00:43:02,440 --> 00:43:05,339
because they had only one kind of draft beer.
990
00:43:05,340 --> 00:43:08,680
Most of the drinks were sake, not even highball.
991
00:43:08,681 --> 00:43:09,791
Don't laugh.
992
00:43:10,081 --> 00:43:12,419
- It didn't even have highball. - They only had sake.
993
00:43:12,420 --> 00:43:15,049
I had limited options for drinks...
994
00:43:15,050 --> 00:43:17,546
because they didn't have many kinds of drinks.
995
00:43:18,061 --> 00:43:21,020
Sung Hoon, you gave four stars...
996
00:43:21,021 --> 00:43:23,011
- on willingness to revisit. - Right.
997
00:43:23,391 --> 00:43:26,959
The dishes were good in general.
998
00:43:26,960 --> 00:43:29,669
But because the dishes are quite expensive,
999
00:43:29,670 --> 00:43:32,100
I might have to visit the place on a special occasion...
1000
00:43:32,101 --> 00:43:34,069
or with work-related people.
1001
00:43:34,070 --> 00:43:35,709
But the space was a little too open,
1002
00:43:35,710 --> 00:43:38,134
making it difficult to have important conversations.
1003
00:43:38,710 --> 00:43:41,983
That's why I gave four stars despite the food quality.
1004
00:43:43,311 --> 00:43:45,779
(Professional restaurant visitor)
1005
00:43:45,780 --> 00:43:47,549
(Rising gourmet)
1006
00:43:47,550 --> 00:43:49,250
(The palate of those in their 20s)
1007
00:43:49,251 --> 00:43:51,189
(The palate of those in their 30s)
1008
00:43:51,190 --> 00:43:53,359
(The palate of those in their 40s)
1009
00:43:53,360 --> 00:43:55,208
(The palate of those in their 50s)
1010
00:43:55,391 --> 00:43:58,859
The restaurant that is worth the wait.
1011
00:43:58,860 --> 00:44:02,129
Japanese food from Kochi Prefecture is mixed with Chinese cuisine.
1012
00:44:02,130 --> 00:44:04,827
It's a high-quality kappo Japanese restaurant.
1013
00:44:05,701 --> 00:44:08,700
(The famous restaurant in Apgujeong)
1014
00:44:09,141 --> 00:44:12,008
(You get to watch a fire show in this place every day.)
1015
00:44:12,510 --> 00:44:16,823
(It specializes in making Kochi food with straw fire.)
1016
00:44:17,451 --> 00:44:20,279
(The straw fire deepens the taste of their dishes.)
1017
00:44:21,021 --> 00:44:23,149
(It's where you can experience...)
1018
00:44:23,150 --> 00:44:25,715
(the new world of high-quality Japanese cuisine.)
1019
00:44:26,090 --> 00:44:27,706
How did you like the ambience of this place, Seok Jin?
1020
00:44:28,090 --> 00:44:31,160
I visited the restaurant on Friday night.
1021
00:44:31,161 --> 00:44:32,514
There were a lot of people.
1022
00:44:33,860 --> 00:44:37,810
(The restaurant is crowded with people.)
1023
00:44:38,001 --> 00:44:41,910
It seemed like a Japanese bar which I visit often with my friends.
1024
00:44:41,911 --> 00:44:44,637
It was in a casual and comfortable atmosphere...
1025
00:44:44,710 --> 00:44:46,479
which would make it easy for its customers to visit often.
1026
00:44:46,480 --> 00:44:48,680
So I liked its ambience itself.
1027
00:44:48,681 --> 00:44:50,023
(Its comfy vibe makes you want to visit every day.)
1028
00:44:50,751 --> 00:44:52,250
What is it called, partition?
1029
00:44:52,251 --> 00:44:53,620
The place was partitioned off to provide private spaces.
1030
00:44:53,621 --> 00:44:55,790
I got to eat...
1031
00:44:55,791 --> 00:44:57,720
in a private, closed space that seemed like a booth.
1032
00:44:57,721 --> 00:45:01,356
It was better in terms of privacy.
1033
00:45:02,590 --> 00:45:05,200
Just by looking at its signature dishes,
1034
00:45:05,201 --> 00:45:07,859
you'd be able to tell its difference from other Japanese bars.
1035
00:45:07,860 --> 00:45:09,819
It's the authentic Kochi dish.
1036
00:45:09,900 --> 00:45:11,299
It's hagfish grilled with straw fire...
1037
00:45:11,300 --> 00:45:15,148
and thus, is full of the scent of straw fire.
1038
00:45:15,670 --> 00:45:19,347
(Fresh hagfish is cleaned nice and neat.)
1039
00:45:23,311 --> 00:45:28,300
(It's grilled lightly over a straw fire...)
1040
00:45:28,951 --> 00:45:33,940
(and coated with sweet soy sauce to double the savory taste.)
1041
00:45:34,721 --> 00:45:41,699
(The fantastic harmony between fresh vegetables and grilled hagfish)
1042
00:45:42,101 --> 00:45:46,600
(The epitome of Kochi food, grilled hagfish with straw fire)
1043
00:45:46,601 --> 00:45:49,470
Kochi food sounds a bit unfamiliar.
1044
00:45:49,471 --> 00:45:51,839
Kochi Prefecture itself is unfamiliar to begin with.
1045
00:45:51,840 --> 00:45:53,479
I hear it has something to do with Korea.
1046
00:45:53,480 --> 00:45:56,009
It's the rural region of Japan.
1047
00:45:56,010 --> 00:45:57,649
It's a big island...
1048
00:45:57,650 --> 00:46:00,319
located in the south of the mainland.
1049
00:46:00,320 --> 00:46:02,250
The current Kochi Prefecture was once called...
1050
00:46:02,251 --> 00:46:03,919
as Tosa in the past.
1051
00:46:03,920 --> 00:46:06,220
Of course, the locals still use the word.
1052
00:46:06,221 --> 00:46:08,229
Phrases like Tosa food, Tosa-style, Tosa people...
1053
00:46:08,230 --> 00:46:10,259
are still used in the region.
1054
00:46:10,260 --> 00:46:13,299
But this island has something to do with our country.
1055
00:46:13,300 --> 00:46:14,411
(What does it have to do with our country?)
1056
00:46:15,230 --> 00:46:17,299
During the Japanese invasions,
1057
00:46:17,300 --> 00:46:20,875
a lot of Joseon people were dragged to Japan.
1058
00:46:20,940 --> 00:46:23,709
And many of them ended up in this island.
1059
00:46:23,710 --> 00:46:25,023
(Kochi Prefecture was one of the places.)
1060
00:46:25,541 --> 00:46:29,793
(They grilled food over a straw fire out of longing for their home, )
1061
00:46:30,851 --> 00:46:36,647
(which originated the current Kochi food.)
1062
00:46:36,751 --> 00:46:38,020
Was it your first time eating hagfish, Han Na?
1063
00:46:38,021 --> 00:46:41,359
Yes, it was my first time eating hagfish.
1064
00:46:41,360 --> 00:46:43,790
First off, they had a smoke performance too.
1065
00:46:43,791 --> 00:46:46,660
It was served in a bento box, and when I opened its lid,
1066
00:46:46,661 --> 00:46:49,229
the smoke came out with the scent of straw fire.
1067
00:46:49,230 --> 00:46:50,299
It didn't seem artificial,
1068
00:46:50,300 --> 00:46:53,439
but like real smoke.
1069
00:46:53,440 --> 00:46:54,854
(It feels mysterious and profound.)
1070
00:46:55,340 --> 00:46:56,640
When the smoke was gone,
1071
00:46:56,641 --> 00:46:58,801
I was faced with the unfamiliar appearance.
1072
00:46:58,980 --> 00:47:01,549
I never saw such a thing before,
1073
00:47:01,550 --> 00:47:03,709
so I was a little unsure...
1074
00:47:03,710 --> 00:47:05,879
whether it'd be good.
1075
00:47:05,880 --> 00:47:06,890
(Would it be good?)
1076
00:47:07,480 --> 00:47:09,720
When I actually tried it, it was grainy.
1077
00:47:09,721 --> 00:47:11,390
Its texture was quite interesting.
1078
00:47:11,391 --> 00:47:12,819
(Grilled hagfish with straw fire, awkward first encounter)
1079
00:47:12,820 --> 00:47:14,909
(Her pupils are shaking.)
1080
00:47:14,988 --> 00:47:16,700
(Grilled hagfish with straw fire, awkward first encounter)
1081
00:47:16,701 --> 00:47:18,235
(Her pupils are shaking.)
1082
00:47:18,842 --> 00:47:22,141
I'm not sure if I should use a spoon or chopsticks.
1083
00:47:22,142 --> 00:47:24,395
But I'll try a piece of this hagfish...
1084
00:47:24,472 --> 00:47:27,411
with the spoon first.
1085
00:47:27,412 --> 00:47:29,028
(She puts her flusteration aside and takes a spoonful of it.)
1086
00:47:31,682 --> 00:47:34,147
(She's never had this kind of interesting texture before.)
1087
00:47:34,423 --> 00:47:36,551
(She's not awkward with the dish anymore.)
1088
00:47:36,552 --> 00:47:40,098
(She's rather deeply in love with it.)
1089
00:47:40,623 --> 00:47:43,361
It's impossible to make a straw fire at home.
1090
00:47:43,362 --> 00:47:46,661
But you get to have such food here. It's their signature dish.
1091
00:47:46,662 --> 00:47:48,931
It's actually not easy...
1092
00:47:48,932 --> 00:47:50,801
to coat a taste on hagfish.
1093
00:47:50,802 --> 00:47:53,102
Its texture could get tough...
1094
00:47:53,103 --> 00:47:55,372
through the process of grilling the hagfish...
1095
00:47:55,373 --> 00:47:57,696
over and over with the sauce.
1096
00:47:58,012 --> 00:48:00,681
But it was delicious and crunchy unlike how I expected.
1097
00:48:00,682 --> 00:48:01,982
(The crunchy texture remained in the hagfish.)
1098
00:48:01,983 --> 00:48:04,812
I heard they grill hagfish with binchotan charcoal.
1099
00:48:04,813 --> 00:48:07,522
Binchotan charcoal is mostly used in Korean barbecue restaurants.
1100
00:48:07,523 --> 00:48:10,622
(Binchotan charcoal causes a strong flame and lasts long.)
1101
00:48:10,623 --> 00:48:14,321
I thought it went very well with hagfish.
1102
00:48:14,322 --> 00:48:15,391
(The surprising harmony between hagfish and binchotan charcoal)
1103
00:48:15,392 --> 00:48:16,604
I like...
1104
00:48:16,992 --> 00:48:19,861
the kinds of food that's light...
1105
00:48:19,862 --> 00:48:21,620
and has the genuine taste of ingredients.
1106
00:48:21,802 --> 00:48:23,752
It was a bit too salty for me.
1107
00:48:24,103 --> 00:48:27,741
I thought their dishes were salty overall too.
1108
00:48:27,742 --> 00:48:31,212
Hagfish has its unique salty scent.
1109
00:48:31,213 --> 00:48:33,482
They smoked the hagfish...
1110
00:48:33,483 --> 00:48:35,352
to add the scent of smoke,
1111
00:48:35,353 --> 00:48:36,911
and the sauce was salty.
1112
00:48:36,912 --> 00:48:38,951
The three strong tastes were combined together in the dish,
1113
00:48:38,952 --> 00:48:40,781
so it was a bit too much...
1114
00:48:40,782 --> 00:48:43,252
and pungent for me.
1115
00:48:43,253 --> 00:48:44,292
(It was a bit too much for Sung Hoon.)
1116
00:48:44,293 --> 00:48:46,422
I hear it perfectly suited your palate, So Eun.
1117
00:48:46,423 --> 00:48:48,161
Yes, it wasn't bad for me.
1118
00:48:48,162 --> 00:48:51,261
It was also my first time eating something grilled with straw fire.
1119
00:48:51,262 --> 00:48:55,372
They coated the hagfish with Japanese sweet soy sauce,
1120
00:48:55,373 --> 00:48:57,531
and its salty taste aroused my appetite.
1121
00:48:57,532 --> 00:48:58,571
(The sweet soy sauce gives an appetite.)
1122
00:48:58,572 --> 00:49:01,611
I had a piece of it with pink pepper...
1123
00:49:01,612 --> 00:49:03,341
and vegetables.
1124
00:49:03,342 --> 00:49:05,982
The fresh taste of the vegetables,
1125
00:49:05,983 --> 00:49:08,082
the spicy taste...
1126
00:49:08,083 --> 00:49:09,466
of the pink pepper,
1127
00:49:09,552 --> 00:49:12,713
and the chewy texture of the hagfish made a nice harmony.
1128
00:49:12,853 --> 00:49:15,721
That's why it wasn't salty,
1129
00:49:15,722 --> 00:49:16,922
but light for me.
1130
00:49:16,923 --> 00:49:18,761
Did you say, pink pepper?
1131
00:49:18,762 --> 00:49:19,991
I don't know what that is,
1132
00:49:19,992 --> 00:49:22,161
but I chewed on it by mistake...
1133
00:49:22,162 --> 00:49:24,455
and was startled so much. I was like, "What on earth?"
1134
00:49:24,833 --> 00:49:27,531
Some people might not like the dish because of such an aspect.
1135
00:49:27,532 --> 00:49:29,132
(The dish might not be enjoyed depending on people's palates.)
1136
00:49:29,133 --> 00:49:32,542
This time, it's a dish where...
1137
00:49:32,543 --> 00:49:34,801
light blackthroat seaperch grilled with a straw fire...
1138
00:49:34,802 --> 00:49:36,511
makes a fantastic harmony with spicy mala sauce.
1139
00:49:36,512 --> 00:49:37,712
It's the fusion dish of Japanese and Chinese cuisine,
1140
00:49:37,713 --> 00:49:38,723
mala blackthroat seaperch.
1141
00:49:39,412 --> 00:49:41,141
(Blackthroat seaperch is the popular ingredient...)
1142
00:49:41,142 --> 00:49:42,697
(of high-quality Japanese cuisine.)
1143
00:49:43,012 --> 00:49:44,699
(The unconventional makeover of blackthroat seaperch)
1144
00:49:45,853 --> 00:49:52,691
(Large-sized blackthroat seaperch is cooked over binchotan charcoal.)
1145
00:49:54,892 --> 00:49:57,256
(The charming red taste that's trendy these days)
1146
00:49:57,862 --> 00:50:01,841
(The taste is upgraded with the spicy mala sauce.)
1147
00:50:02,633 --> 00:50:05,936
(The mala sauce is spread on a round plate.)
1148
00:50:06,943 --> 00:50:10,679
(The grilled blackthroat seaperch is placed on top.)
1149
00:50:11,742 --> 00:50:15,281
(The new challenge of Japanese cuisine, mala blackthroat seaperch)
1150
00:50:15,282 --> 00:50:18,752
The mala blackthroat seaperch looked quite special.
1151
00:50:18,753 --> 00:50:20,882
- What do you think, Jung Hoon? - It seemed like...
1152
00:50:20,883 --> 00:50:23,591
the blackthroat seaperch was swimming in the yellow-colored sea.
1153
00:50:23,592 --> 00:50:26,420
(It's as if the blackthroat seaperch is swimming in the sea.)
1154
00:50:30,133 --> 00:50:32,384
(There are cute ginkgo nuts in the nest.)
1155
00:50:32,932 --> 00:50:35,761
(They did such a delicate job plating the dish.)
1156
00:50:35,932 --> 00:50:38,125
I personally love mala sauce.
1157
00:50:38,503 --> 00:50:40,141
When I heard about this dish,
1158
00:50:40,142 --> 00:50:41,830
I couldn't help but have high expectations.
1159
00:50:41,912 --> 00:50:43,212
Blackthroat seaperch is delicious itself,
1160
00:50:43,213 --> 00:50:45,970
and I thought it'd be even better with my favorite mala sauce.
1161
00:50:47,713 --> 00:50:48,996
(Putting some in his mouth)
1162
00:50:49,512 --> 00:50:51,199
(Will he like it?)
1163
00:50:52,952 --> 00:50:54,336
It's really good.
1164
00:50:56,193 --> 00:50:59,361
(It makes him smile unconsciously.)
1165
00:50:59,362 --> 00:51:01,122
- It was the best. - It's your first time...
1166
00:51:01,123 --> 00:51:02,405
- raising two thumbs up. - It was amazing.
1167
00:51:02,492 --> 00:51:05,533
It wasn't too spicy. It totally suited my palate.
1168
00:51:05,603 --> 00:51:07,761
I'd highly recommend my friends...
1169
00:51:07,762 --> 00:51:09,132
to go try this dish.
1170
00:51:09,133 --> 00:51:11,872
I had the hagfish right before this dish.
1171
00:51:11,873 --> 00:51:14,831
Maybe it was because the saltiness stayed in my mouth,
1172
00:51:15,173 --> 00:51:17,030
but I craved something spicy.
1173
00:51:17,173 --> 00:51:19,812
That's when the blackthroat seaperch was served.
1174
00:51:19,813 --> 00:51:22,111
The sauce was spicy...
1175
00:51:22,112 --> 00:51:24,382
while the meat was moist,
1176
00:51:24,383 --> 00:51:26,022
which balanced out the spiciness.
1177
00:51:26,023 --> 00:51:27,538
(The harmony between the spicy mala sauce and the moist fish meat)
1178
00:51:32,262 --> 00:51:34,445
I couldn't see the reason of this dish.
1179
00:51:34,514 --> 00:51:36,301
- Why would they... - But people loved it.
1180
00:51:36,713 --> 00:51:38,228
Well, it's just my opinion.
1181
00:51:38,883 --> 00:51:41,478
Hearing them talk, I was like,
1182
00:51:42,823 --> 00:51:44,338
"I'm indeed a middle-aged man."
1183
00:51:44,783 --> 00:51:46,121
It was the best dish ever.
1184
00:51:46,122 --> 00:51:47,364
- I loved it. - We have different opinions.
1185
00:51:47,417 --> 00:51:48,398
(I see, they liked it.)
1186
00:51:48,413 --> 00:51:50,604
I smelled the scent of mala sauce when the dish was served.
1187
00:51:50,612 --> 00:51:51,812
It stimulated my appetite.
1188
00:51:51,813 --> 00:51:53,582
(I see, it stimulated your appetite.)
1189
00:51:53,583 --> 00:51:55,026
I tried some,
1190
00:51:55,112 --> 00:51:57,252
and it was really addicting.
1191
00:51:57,253 --> 00:51:59,606
(Seok Jin, you too?)
1192
00:52:00,182 --> 00:52:02,522
(The palate of the middle-aged man has no opinions to agree on.)
1193
00:52:02,523 --> 00:52:04,311
Was it necessary to cook blackthroat seaperch this way?
1194
00:52:04,822 --> 00:52:07,991
Mala sauce and blackthroat seaperch...
1195
00:52:07,992 --> 00:52:09,679
are already delicious respectively.
1196
00:52:10,532 --> 00:52:12,732
I don't think it was a brilliant attempt...
1197
00:52:12,733 --> 00:52:15,102
to mix the two ingredients.
1198
00:52:15,103 --> 00:52:18,172
I agree with him.
1199
00:52:18,173 --> 00:52:20,272
I tried the sauce first when it was served.
1200
00:52:20,273 --> 00:52:22,942
The familiar pungent taste...
1201
00:52:22,943 --> 00:52:24,611
touched my palate in the beginning...
1202
00:52:24,612 --> 00:52:26,835
and later, the spicy taste of mala followed.
1203
00:52:27,142 --> 00:52:29,382
Then it didn't fade away.
1204
00:52:29,383 --> 00:52:32,584
It was so spicy that I kept doing this.
1205
00:52:32,782 --> 00:52:35,580
I couldn't enjoy the wonderful taste of blackthroat seaperch.
1206
00:52:35,992 --> 00:52:38,022
If anyone is to try this dish,
1207
00:52:38,023 --> 00:52:40,422
they might want to order it at last.
1208
00:52:40,423 --> 00:52:41,891
Otherwise, they won't be able to enjoy other dishes.
1209
00:52:41,892 --> 00:52:43,711
- They'd taste too bland. - Well,
1210
00:52:43,932 --> 00:52:45,661
we have different opinions about this dish,
1211
00:52:45,662 --> 00:52:47,431
but I heard...
1212
00:52:47,432 --> 00:52:50,772
you really liked it when you added noodles to the sauce...
1213
00:52:50,773 --> 00:52:52,002
in the end, So Eun.
1214
00:52:52,003 --> 00:52:53,801
I loved its texture.
1215
00:52:53,802 --> 00:52:56,411
It wasn't like udon or jjolmyeon.
1216
00:52:56,412 --> 00:52:59,342
It was somewhere in the middle.
1217
00:52:59,642 --> 00:53:01,781
It was chewy and nice.
1218
00:53:01,782 --> 00:53:06,022
So I highly recommend others to order noodles in the end.
1219
00:53:06,023 --> 00:53:09,689
(It transforms into a different dish.)
1220
00:53:10,623 --> 00:53:13,692
Next is their special assorted sashimi.
1221
00:53:13,693 --> 00:53:16,055
The chef's cutting skills enhance the taste of fish in season.
1222
00:53:16,982 --> 00:53:19,651
"Odeng" doesn't mean fishcake in Japanese?
1223
00:53:19,652 --> 00:53:20,651
("Fishcake Is Suspected to Have Laundered its Identity")
1224
00:53:20,652 --> 00:53:23,651
("Odeng" isn't the Japanese term for fishcake?)
1225
00:53:23,692 --> 00:53:26,549
(My name isn't odeng.)
1226
00:53:31,802 --> 00:53:36,448
(Misunderstandings and truth about fishcake...)
1227
00:53:36,471 --> 00:53:42,711
(will be discussed on Wednesday Food Talk.)
1228
00:53:42,712 --> 00:53:45,711
(Let's dig up the secrets of fishcake next week.)
1229
00:53:46,162 --> 00:53:48,630
Next is their special assorted sashimi.
1230
00:53:48,631 --> 00:53:50,551
The chef's cutting skills enhance the taste of fish in season.
1231
00:53:50,702 --> 00:53:56,762
(The chef's cutting skills are added to the fish in season.)
1232
00:53:57,642 --> 00:54:02,762
(The genuine taste of ingredients stand out.)
1233
00:54:03,282 --> 00:54:05,610
(The basic dish of high-quality Japanese cuisine)
1234
00:54:05,611 --> 00:54:07,951
(Special assorted sashimi)
1235
00:54:07,952 --> 00:54:09,750
It was served...
1236
00:54:09,751 --> 00:54:12,121
in a small, simple dish.
1237
00:54:12,122 --> 00:54:16,060
(The assorted sashimi looks small and cute.)
1238
00:54:16,071 --> 00:54:18,441
It made me feel like...
1239
00:54:18,442 --> 00:54:19,941
I was having a few pieces...
1240
00:54:19,942 --> 00:54:21,640
of fresh raw sashimi...
1241
00:54:21,641 --> 00:54:24,481
at someone's house by the seashore.
1242
00:54:24,482 --> 00:54:25,751
They're confident...
1243
00:54:25,752 --> 00:54:27,120
about the quality,
1244
00:54:27,121 --> 00:54:28,536
so they don't make any fancy decorations.
1245
00:54:28,721 --> 00:54:30,890
The chef is determined...
1246
00:54:30,891 --> 00:54:32,791
not to use anything useless for his cooking.
1247
00:54:32,792 --> 00:54:35,331
And they don't exaggerate or serve it in large quantity.
1248
00:54:35,332 --> 00:54:38,160
Instead, they focus on what comes in the dish.
1249
00:54:38,161 --> 00:54:40,800
Among the ingredients, I loved the back meat of tuna the most.
1250
00:54:40,801 --> 00:54:45,851
(The back meat of tuna is cut in 2 ways.)
1251
00:54:46,101 --> 00:54:48,698
They used live tuna,
1252
00:54:49,042 --> 00:54:51,271
so it was very chewy.
1253
00:54:51,272 --> 00:54:52,441
Besides, they had aged it for several days before using it,
1254
00:54:52,442 --> 00:54:53,481
(Its color was deepened throughout the 4 to 5 days of maturing.)
1255
00:54:53,482 --> 00:54:56,350
so its color was deep,
1256
00:54:56,351 --> 00:54:57,594
dark red.
1257
00:54:57,712 --> 00:55:00,510
It was so delicious when I put it in my mouth.
1258
00:55:01,321 --> 00:55:04,251
Should I say, the maturing degree of sashimi?
1259
00:55:04,252 --> 00:55:07,620
It wasn't too much that the texture was...
1260
00:55:07,621 --> 00:55:10,390
chewy and nice.
1261
00:55:10,391 --> 00:55:12,047
And there was grilled sea eel.
1262
00:55:12,232 --> 00:55:15,363
(The sea eel is scored on its skin.)
1263
00:55:16,201 --> 00:55:18,200
I liked...
1264
00:55:18,201 --> 00:55:21,570
how the hint of smoke stimulated my palate.
1265
00:55:21,571 --> 00:55:22,985
Here's what I think.
1266
00:55:23,612 --> 00:55:26,339
When I go to a sushi place,
1267
00:55:26,812 --> 00:55:30,311
they serve me boiled abalone in soup.
1268
00:55:30,312 --> 00:55:32,251
Eating it makes my mouth and stomach warm.
1269
00:55:32,252 --> 00:55:35,450
That's how I get ready to eat...
1270
00:55:35,451 --> 00:55:36,890
cold raw fish.
1271
00:55:36,891 --> 00:55:38,961
This restaurant served cooked abalone as well,
1272
00:55:38,962 --> 00:55:40,521
but it was a bit cold.
1273
00:55:40,522 --> 00:55:44,128
(The cold abalone was a bit unsatisfying for Sung Hoon.)
1274
00:55:44,391 --> 00:55:47,200
There's one more dish at this place. Herring Sandwich.
1275
00:55:47,201 --> 00:55:48,300
- It was very tasty. - I know.
1276
00:55:48,301 --> 00:55:50,220
- That was my favorite. - Mine too.
1277
00:55:51,232 --> 00:55:53,100
They grilled it lightly.
1278
00:55:53,101 --> 00:55:54,859
They grilled herring on fire.
1279
00:55:55,241 --> 00:55:57,089
(Refreshing whole-grain mustard sauce)
1280
00:55:57,342 --> 00:56:00,640
(Herring roe cheese)
1281
00:56:00,641 --> 00:56:04,994
(Topping it with grilled herring)
1282
00:56:05,851 --> 00:56:09,890
(Soft and light Herring Sandwich)
1283
00:56:09,891 --> 00:56:12,660
I was a bit shocked when I first looked at it.
1284
00:56:12,661 --> 00:56:15,530
I was a bit scared that I wouldn't be able to eat it.
1285
00:56:15,531 --> 00:56:17,350
I had no idea if it would taste good.
1286
00:56:17,732 --> 00:56:23,357
(People get curious about how it tastes from the way it looks.)
1287
00:56:23,402 --> 00:56:25,501
When I took a bite, it was very delicious.
1288
00:56:25,502 --> 00:56:27,258
- It wasn't fishy at all. - That's right.
1289
00:56:27,871 --> 00:56:30,941
Herring was so chewy and gooey.
1290
00:56:30,942 --> 00:56:32,640
It wasn't fishy at all. It was scrumptious.
1291
00:56:32,641 --> 00:56:35,881
Sandwiches are in trend these days.
1292
00:56:35,882 --> 00:56:37,811
I recommend this place to those who like sandwiches.
1293
00:56:37,812 --> 00:56:40,649
They should really try this Herring Sandwich.
1294
00:56:40,752 --> 00:56:44,291
We rated this place too.
1295
00:56:44,292 --> 00:56:46,120
Let's check out the ratings.
1296
00:56:46,121 --> 00:56:48,260
Han Na gave four stars on its ambience.
1297
00:56:48,261 --> 00:56:51,530
Three stars on willingness to revisit.
1298
00:56:51,531 --> 00:56:55,200
Their seasoning was quite strong for me.
1299
00:56:55,201 --> 00:56:56,800
I wish it was less salty.
1300
00:56:56,801 --> 00:56:58,100
On the other hand,
1301
00:56:58,101 --> 00:57:01,200
I thought the ambience was...
1302
00:57:01,201 --> 00:57:05,585
really good for me to chat with my friends.
1303
00:57:06,382 --> 00:57:09,180
Seok Jin represents what those in their 30s like to have.
1304
00:57:09,181 --> 00:57:10,881
What's your rating on this place?
1305
00:57:10,882 --> 00:57:12,620
He gave four stars on how their food tastes.
1306
00:57:12,621 --> 00:57:14,581
Four stars and a half on willingness to revisit.
1307
00:57:14,582 --> 00:57:15,791
Good. He's going back there.
1308
00:57:15,792 --> 00:57:19,691
There are many dishes that are only available there.
1309
00:57:19,692 --> 00:57:22,061
That's why I'm willing to revisit the place.
1310
00:57:22,062 --> 00:57:23,191
I thought I should...
1311
00:57:23,192 --> 00:57:26,131
visit there again and order dishes that I haven't tried yet.
1312
00:57:26,132 --> 00:57:27,344
(He's excited to try other dishes.)
1313
00:57:27,362 --> 00:57:29,800
Jung Min represents what those in their 40s like to eat.
1314
00:57:29,801 --> 00:57:31,720
You gave three stars on how their food tastes.
1315
00:57:31,902 --> 00:57:34,671
One star on willingness to revisit.
1316
00:57:34,672 --> 00:57:36,864
- Yes. - Gosh, you are scary.
1317
00:57:37,042 --> 00:57:38,425
What's wrong with you every week?
1318
00:57:38,612 --> 00:57:42,410
Those dishes that can only be found here are their strength.
1319
00:57:42,411 --> 00:57:45,581
However, their food is too salty generally.
1320
00:57:45,582 --> 00:57:47,981
I wouldn't have them again.
1321
00:57:47,982 --> 00:57:49,390
- Too salty. - People have...
1322
00:57:49,391 --> 00:57:51,490
- their own standard on this. - You are right.
1323
00:57:51,491 --> 00:57:53,620
If you don't like their seasoning,
1324
00:57:53,621 --> 00:57:56,191
you wouldn't enjoy their food...
1325
00:57:56,192 --> 00:57:58,291
although they are delicious.
1326
00:57:58,292 --> 00:58:00,600
But the food should be salty for those who drink.
1327
00:58:00,601 --> 00:58:03,126
It's good for those who drink.
1328
00:58:04,502 --> 00:58:06,370
(Professional restaurant visitor)
1329
00:58:06,371 --> 00:58:08,541
(Rising gourmet)
1330
00:58:08,542 --> 00:58:10,611
(The palate of those in their 20s)
1331
00:58:10,612 --> 00:58:12,410
(The palate of those in their 30s)
1332
00:58:12,411 --> 00:58:14,341
(The palate of those in their 40s)
1333
00:58:14,342 --> 00:58:16,432
(The palate of those in their 50s)
1334
00:58:16,982 --> 00:58:19,651
(Chefs make creative dishes...)
1335
00:58:19,652 --> 00:58:23,561
(with fresh ingredients.)
1336
00:58:24,391 --> 00:58:28,300
(Art piece on a plate)
1337
00:58:28,522 --> 00:58:31,259
(Shall we go for the kappo cuisine?)
1338
00:58:31,832 --> 00:58:33,631
(Taking a bite)
1339
00:58:33,632 --> 00:58:35,016
(Munching)
1340
00:58:35,971 --> 00:58:37,750
(It's very delicious.)
1341
00:58:39,842 --> 00:58:41,559
(Impressed)
1342
00:58:42,272 --> 00:58:43,625
(She's so happy.)
1343
00:58:43,911 --> 00:58:46,941
(How about a dish of art tonight?)
1344
00:58:47,181 --> 00:58:53,421
(Once you taste it, you wouldn't be able to stop eating it.)
1345
00:58:53,422 --> 00:58:56,021
(Irreplaceably delicious)
1346
00:58:56,022 --> 00:58:58,113
(Fishcake)
1347
00:58:58,121 --> 00:59:02,890
(It's beyond a side dish. It's much more than that.)
1348
00:59:02,891 --> 00:59:07,061
(Fishcake hot pot filled with sea scents)
1349
00:59:07,062 --> 00:59:11,530
(It's gooier than you think.)
1350
00:59:11,531 --> 00:59:14,299
(It's good in any cooking method.)
106970
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