Original subtitles

Ofukuro Yatai

Something sucky happened at work today.

Welcome.

Murasaki Wakako, 26 years old.

Born with a taste for liquor,

I wander the night yet again in search of a place to be.

A woman, drinking by myself.

3rd Night

"Monkfish Liver in Ponzu"

Pshuuu.

Welcome.

Welcome.

A Crappy Day at Work

That girl seems down.

I wonder if something happened.

Something sucky happened at work today.

Murasaki-kun,

Yes?

I told you many times to double-check this, didn't I?

Yes.

The customer data is missing!

Sorry.

Do it over immediately.

Okay.

But it wasn't me.

He was watching the whole time.

He could have said something.

I know it's my fault for not checking it over.

But at times like these, I don't feel like drowning away my frustration with beer.

I think I'll relax with some warm sake.

Here's your order.

Warm sake.

The appetizer is a bowl of shiokara, huh?

Time to eat.

It warms my cold heart.

Warm sake is perfect for how I feel today.

Yes, I'm very sorry.

Yes.

I— Yes, I'm sorry.

Okay.

I mean, it caused a lot of trouble.

I know Okada-san had it rough, too.

Coming.

Mii-san,

is this—

This is why you're so...

Forget it!

I was freaking out, too, you know.

Everyone makes a careless mistake or two.

It has such a nice texture.

And a scent of yuzu.

This shiokara is delicious.

This warmth...

This easy passing of time...

brings ease to my heart.

Here you are.

Monkfish liver in ponzu.

Enjoy.

You can taste the liver.

Mistakes happen.

Oh well.

And then...

This is why you're so...

Forget it!

He didn't have to say it like that, though.

"This is why you're so"...

Okada-san's so hysterical.

I don't like his type.

What?

Twenty-six? That's brutal.

I know, right?

Here you are, monkfish liver in ponzu.

Man, I can't stand the stench of monkfish liver in ponzu.

That's rude.

I'm shocked.

I thought you'd totally love it.

It reeks.

My dad ate so much monkfish liver...

I guess it does smell,

but with warm sake...

the stench turns to deliciousness.

Pshuuu.

There's a good side to everything, even things you don't think you like.

I'm sure Okada-san wasn't trying to be mean.

Wait, what do monkfish look like again?

Shiraishi-kun, are you listening?

You're just standing there, looking like a monkfish.

Well, I guess I should give him a talk, too.

What ever shall I do?

They just kind of forgot to greet you, right?

That's not the point, I don't like their attitude.

Calm down.

Don't tell me to calm down.

They're just not proper.

They think they're still a student.

Like they'll get work if they just sit there and wait.

Idiot.

Honestly.

Why do I have to do their work?

I got it, I got it.

Don't you agree?

Sir, sir...

I guess it's the same everywhere.

I'm fine.

I'll pay.

I got it.

Listen to me, Iwanaga-san. I'm serious here.

If you were me...

Another cup, please.

Coming up.

Sorry, Yagi-kun.

5,580 yen, please.

Wait a second, you sure that's right?

Sorry.

Were you listening to my order?

Yagi?

Oh, he means Aoyagi-kun.

Is everything all right?

Yes.

Yagi.

Come back inside.

The dishes are piling up.

Okay.

I'm sorry.

450 yen change.

Thanks.

Sorry about that.

No, sorry for causing a racket.

Thanks for the food.

Thank you.

Sorry for the trouble.

I'm sorry.

Enjoy your drinks.

Sure.

I should chill out when I go to work tomorrow.

A month later...

Thanks.

Something nice happened at work today.

Hi, Murasaki-san, could you please check these documents?

Okay.

Could you please check these?

Sure.

Please.

Okay.

Looks good.

Murasaki-kun must have taught you well.

Thank you.

Really.

Good job.

Not bad, Shiraishi-kun.

Thank you.

They say real talents don't show off.

Here you are.

A reward for myself.

That's not a bad thing every now and then, right?

Here you are.

The sashimi of the day,

and your mokkiri.

For your sake, Takashimizu from Akita.

Apparently, the word "mokkiri" comes from "morikiri," as in selling one shot

or masu at a time.

Huh...

There's no "correct" way to drink it.

If it spills into the masu, you can pour it back into the glass,

or you can drink it straight out of the masu.

Okay.

Well then, enjoy.

A more gorgeous sashimi plate than usual.

I can't help but expect great things.

The scent of the cypress wood...

What a clear taste.

First, the old staples.

Time to eat.

Put the wasabi right on...

And eat it!

And lock in the taste of the fish with sake!

Pshuuu...

Next, I think I'll go for this odd-looking thing.

Seared anago?

Oh, my.

What a zing.

Which one should I have?

And now, finally...

White meat and aburi are nice, too.

But today, I want real, classic sashimi.

It's jiggly.

Buri is so soft.

But it has just a little bit of a crunch.

Where do you think you're going with such a fatty body, buri?

That's some nice buri.

Where's it from?

We got it from Toyama today.

Toyama, huh?

Have you ever noticed that fukuragi looks a lot like buri?

They're the same thing.

Huh?

Fukuragi and hamachi and buri are all the same fish?

Listen, kid, they call it fukuragi, hamachi, or buri in the Hokuriku region.

Yup.

I never knew.

So different regions call it differently.

So fish do really make it big in the city, huh?

You clamhead.

Clamhead?

I want to make it big, too.

She looks content.

She's enjoying it way too much.

Get moving. Do your work, kid.

Sorry.

That was great.

That was so great.

Thanks for the food.

4,100 yen, please.

No change.

Thank you.

Thank you.

Thank you.

Thank you for the food.

Good night.

Thank you.

I'm out.

Thank you.

Hey, Hama.

Yes?

Leftovers.

Thank you.

It's mechi.

Yeah, it looks delicious.

Okay, good work.

Good work.

I'm glad Waka-chan's doing better now, though.

Waka-chan?

Oh, I overheard earlier:

Murasaki Wakako, nicknamed Waka-chan.

Yeah?

She's so cute when she's eating.

She enjoys her food so much.

Makes you proud, huh?

Sure.

Cheers.

Cheers.

Something good happened at work today.

This is Wakako's mini-indulgence.

But buri is buri, and I'm me.

Today's Shops

Today's restaurant is an izakaya, a short distance from Hatagaya Station

and Koshu Kaido: Uosada.

Uosada

It's a Hatagaya favorite, popular with young and old alike.

As the shop's name suggests, they serve fresh fish and sake.

Sale: Natural buri sashimi 750 yen

Their famous sashimi dish is priced reasonably, yet top-notch in quality.

They also serve whale yukhoe, sashimi and tatsutaage.

Their whale dishes are great, too.

The food is comforting and make for perfect pairings with sake.

The relaxing mood of the restaurant tempts you to come in for a sake.

It's a great place to go, even if you're a lady going in alone.

Izakaya Uosada Tokyo, Shibuya-ku, Hatagaya, 2 Chome-8-13 Hours (Mon. - Sat.) Lunch: 11:30 AM to 1:30 PM Dinner: 5:00 PM to 11:30 PM

Today's Alcohol

Akita Shurui Brewery, Akita "Takashimizu" Pure Brew

The sake Wakako had today was Takashimizu,

a pure brew sake by Akita Shurui Brewery of Akita Prefecture

It has a mild taste, and it goes great with sashimi.

Wakakozake

Monkfish liver in ponzu + warm sake

With warm sake, a strong aroma becomes deliciousness.

Thanks again for the food.

Pshuuu.

Next Episode

"Zaru Tofu"

Next time, on Wakakozake...

Zaru tofu is perfect when you want to relax.

It goes so well with warm sake.

Wakakozake: "Zaru Tofu."

See you then.

Pshuuu.