Download "【史上最大】超大量の魚介類で180cmの超巨大舟盛り作ったら美味すぎた…【ヒカキン×きまぐれクックコラボ】"

Please wait. We're preparing links for easy ad-free video watching and downloading.

Previous video: マクドナルドのポテト超巨大10倍サイズで作ったらまさかの事態に…Next video: 【ヒカキンTVの今後についてのご報告】1000万人突破した今の想い

【ヒカキンTVの今後についてのご報告】1000万人突破した今の想い

【ヒカキンTVの今後についてのご報告】1000万人突破した今の想い

Channel: HikakinTV

マクドナルドのポテト超巨大10倍サイズで作ったらまさかの事態に…

マクドナルドのポテト超巨大10倍サイズで作ったらまさかの事態に…

Channel: HikakinTV

【根性TV】ペヤング獄激辛Finalで放送事故…【危険】

【根性TV】ペヤング獄激辛Finalで放送事故…【危険】

Channel: HikakinTV

【500発】自分で花火大会開催したらヤバすぎた！

【500発】自分で花火大会開催したらヤバすぎた！

Channel: HikakinTV

【危機一髪】目の前に雷が落ちた時のまるお【猫】【ゲリラ豪雨】#Shorts

【危機一髪】目の前に雷が落ちた時のまるお【猫】【ゲリラ豪雨】#Shorts

Channel: HikakinTV

黒歴史がバズってるので助けてください。。。

黒歴史がバズってるので助けてください。。。

Channel: HikakinTV

デカキンにヒカキンが物申す！【ブチギレ】

デカキンにヒカキンが物申す！【ブチギレ】

Channel: HikakinTV

今までありがとう。次の家へ。

今までありがとう。次の家へ。

Channel: HikakinTV

ヒカキン

ヒカキンtv

hikakintv

hikakin

ひかきん

ひかきんtv

ユーチューバー

YouTube

YouTuber

商品紹介

おもちゃ

オモチャ

玩具

動画

ビートボックス

Beatbox

ボイパ

ヒューマンビートボックス

ボイスパーカッション

レビュー

きまぐれクック

魚

刺身

舟盛り

かに

蟹

マグロ

ビール

アサヒ

スーパードライ

アサヒスーパードライ

pr

00:00:02

I've worked hard to prepare this.

00:00:05

[Music] So here it is. What do you think?

00:00:15

[Music]

00:00:32

HIKAKINTV I tried making a super

00:00:36

huge

00:00:37

180cm

00:00:40

boat platter

00:00:46

[Music]

00:00:49

Hello, I'm Kaneko from Hikakin and Whimsical Cook.

00:00:51

Thank you very much. Is

00:00:53

this fish? This

00:00:55

is amazing. I've worked

00:00:58

hard to prepare this for you today.

00:01:08

In the history of the Whimsical Cook Channel, I've never seen

00:01:12

this amount of food lined up.

00:01:17

That's right. Why

00:01:21

were we able to prepare such a huge amount of gorgeous fish this time? This is a

00:01:24

collaboration video with Asahi Super Dry. Thank you very much for the

00:01:33

cooperation of Asahi and the purchase of these fish by Mr. Kaneko. It

00:01:37

was a lot of fun.

00:01:38

This is going to be a mess,

00:01:41

but it's going to be a lot of

00:01:43

work, right? We

00:01:46

've prepared an incredible boat.

00:01:52

[Applause] It's

00:01:54

180cm long.

00:01:56

[Music] We're going to do our best to

00:01:59

cut it up and

00:02:02

arrange it. So

00:02:05

this time, we're just going to

00:02:08

arrange it and

00:02:09

eat it deliciously. It's not just that, there

00:02:10

are rules.

00:02:13

The best rules, the best rules. Do

00:02:26

n't drink this Asahi Super Dry from the beginning. Do

00:02:28

n't drink it. Let's do it while drinking. It's not

00:02:29

good. It's the best. But it seems that the

00:02:34

feeling of accomplishment you feel after finishing the first drink is irresistible, so I dare you to put in the

00:02:39

effort to make it, and when it's finally finished, I'm

00:02:43

not allowed to drink this silver thing until then.

00:02:46

Is it prohibited?

00:02:50

Even while drinking it

00:02:53

Basically, I'm not allowed to drink it anymore. Are you serious

00:02:57

? Well then, let's go with that. It's

00:02:59

like a lap to see what kind of fish we have this time. But it's

00:03:06

amazing, I'll take it once without biting. Yes, it's really good.

00:03:14

Shells, turban shells, white clams, stone shellfish, oysters,

00:03:25

free, cutlassfish, Spanish mackerel, sandfish, resting, scallop scallops, Indian tuna donkey, purple, firefly, squid blue crab, stone wall sea bream, red sea bream, Shirahamadai, goldfish, kingfish, kingfish, horsetail, grunt, tilefish, mongolian squid, spiny lobster, snow crab, cherry salmon, Hamada, it's

00:03:47

amazing how fast it came. I wasn't good at it, so I was a bit

00:03:52

lazy, but I'm really impressed with how straightforward it is. I'll be your assistant for a bit.

00:03:57

[Music] I

00:03:59

'm an amateur, but I'll learn as much as I can, and that's

00:04:02

ok. I'll do my best.

00:04:04

Okay,

00:04:06

so the shape is different.

00:04:08

[Music] Let's

00:04:10

go with this one. If it's a natural flounder, then let's start with the flounder. Let's do our

00:04:17

best. Now, can you please remove the scales from this?

00:04:23

From the tail to the head,

00:04:25

stroke it like this with the scale remover. It's so true, does

00:04:27

n't it feel good?

00:04:31

It's amazing. If you watch this video from beginning

00:04:34

to end, you'll

00:04:35

become a fish doctor. You'll get used to it. You already

00:04:40

know how fast you can do it. It's a way of putting effort into it.

00:04:45

What should I do? Well, if I take it all down today, it

00:04:49

will be a huge amount, so I'll just

00:04:55

keep it as a memento.Well, it's like half of it.If I take it all down, it will hurt quickly.I want to eat it all and treat the staff who can't eat it later,

00:04:58

so I'm

00:04:59

just going to cut my shoulders a lot. Let's remove it with a knife,

00:05:02

cut it into sashimi, and serve it. I

00:05:04

'll try not to do anything unauthorized,

00:05:08

but there's a slightly more difficult method called sukihiki to remove the scales. Use a

00:05:13

knife to remove the skin underneath.

00:05:19

I'll do it like I'm wearing scale underwear. It's so

00:05:24

good. If I fail, I feel like I'll go all the way to the bottom. After

00:05:29

all, the best

00:05:31

thing is not to be afraid of failure. I'm really good at it. That's

00:05:34

okay, okay, okay. Then

00:05:35

drop your head. I'm going to go.

00:05:39

Wow, it hurts, it

00:05:44

hurts. Wow, that's the level. I'm

00:05:46

going to put in the knife. I'm going to try it.

00:05:49

I'm just going to make a guideline. I'm going to

00:05:52

put one in lightly. I'm using a knife of this length, and I'm using this

00:05:54

new one. And then this

00:05:58

middle one. It's a bit of a faint line, isn't it? It's

00:06:04

in this state. And then,

00:06:09

wow, wow, wow, wow, it's

00:06:11

like this, and it's already open. The first one

00:06:16

goes to this. There's a spine here.

00:06:18

Pass it through the top of the spine,

00:06:20

feeling the spine, and do this. Just put it down and do it like this. Just

00:06:25

peel it off. Don't think of it as

00:06:27

peeling yourself off from the bones.

00:06:33

Yes, yes, yes, do it little by little.

00:06:35

Well,

00:06:39

first of all, we put one line here, and

00:06:42

that's where it comes off. It's

00:06:46

like bass fishing, and it's great. It's

00:06:49

like putting it over there on the tail. It's better

00:06:52

than I thought, since it's just the bones. I

00:06:56

was pretty disappointed when I was cooking it, but it

00:06:59

turned out quick and surprisingly crispy.It's

00:07:01

the style of plating this up, after all.The

00:07:03

boat is so big, so the

00:07:06

bones

00:07:07

should look like this.It's great.Poke a long bridge with your chopsticks and

00:07:14

stick it into the radish. It won't stand without a base, so

00:07:17

by doing that, it's stable. Wow, that's

00:07:34

amazing. Put it here. It's a pirate. I want a pretty head for the head of the ship, so Mr. Hikakin, I'd like you to choose one for me. I don't

00:07:40

care, but

00:07:46

I had an image of a bright fish like sea bream, so I decided for a moment. This is

00:07:49

it. What is this? What is this? Welcome to the sea bream. Wow, the

00:07:55

fish is sold. Thank you. Yes,

00:07:57

I'll go.

00:08:01

This is a little too dangerous. The

00:08:04

scales are so

00:08:05

hard, why don't you just try that? You'll

00:08:09

feel the fear,

00:08:12

wow, it's amazing. You'll do it minutely and minutely. It'll scatter all over the house like this. It's

00:08:16

okay for Kimagure Studio to make scales. Hey,

00:08:19

as long as you don't mind that. Okay, that's

00:08:21

enough. Thank you very much. Okay, let's go

00:08:23

ahead and do some work.

00:08:25

No, I've

00:08:28

been doing quite a lot of work, but I've forgotten that I'm going to go ahead and do this today.

00:08:34

Now, I'm going to go ahead and do this. I'm

00:08:39

cutting it off, but I want to cut off the head and put it on a platter. So, can I

00:08:42

go to the bread? Should I go there?

00:08:43

This is the joint.

00:08:49

I'm going to infect it.

00:08:57

[Laughs]

00:09:00

Fish

00:09:01

looks surprisingly easy, but the head is fine. It

00:09:05

's really hard to just drop it. When

00:09:06

it's this big, you can't cut it off.

00:09:09

[Music]

00:09:21

I'm going to go like this. The battle is going to be something else, but there's going to be something else at the beginning. There are a lot of sea urchins and other things that I want to put on there today. That's right. So

00:09:24

which one should we go next?

00:09:28

This dark one that gives off a strange aura. It's

00:09:31

Que. It's

00:09:34

getting cold. This guy is getting

00:09:40

fat. This is a fish. It

00:09:43

has a brown body like this right now, but I like it.

00:09:46

If you pull it, this is amazing wow wow wow wow wow

00:09:49

wow wow wow wow, this is

00:09:51

amazing. It's

00:09:52

such a whitening pure white to go down the scales

00:09:59

[Music]

00:10:13

This perspective It wasn't, but it's completely different.It's

00:10:18

more of a

00:10:20

face.It looks like it's been around since ancient times, so I'm sure I

00:10:25

'll look at it that way in the future.This one is hard, and this one is too

00:10:27

hard.It's made of a different material. Mon,

00:10:31

this is completely different.Here, let

00:10:35

's move on to the next one.It

00:10:41

can't be helped if I save it for after the amazing one.I'm

00:10:42

going to go to Ma-chan,

00:10:46

Ma-chan.I love Ma-chan, so

00:10:48

today's tuna is yellowfin tuna.It

00:10:51

's on the level of weight training. The weight is

00:10:53

fish.The

00:10:57

tuna has been added. First, I'll just take off the head. It's a

00:10:59

waste of the tuna head,

00:11:02

right? Okay, it's

00:11:20

here. Let's put it on the boat. Is it okay to put it here and

00:11:25

leave it here? Well,

00:11:29

if that's the case, I'm going to grate it. What color is it? Tuna

00:11:32

is the color of bonito.

00:11:39

One piece might be enough. It's so

00:11:43

beautiful.

00:11:45

Originally, I'd eat it as sushi right away. I want to do this next time.

00:11:51

There are a lot of shellfish, so I have a preference. If I do that, I

00:11:53

'll end up with scallops.

00:11:55

But isn't there anything else I can do with that? There's a crab

00:12:02

inside. There's a small crab inside.

00:12:05

You

00:12:08

're like a parasite. What

00:12:10

kind of crab are you? I've seen some amazing white meat before. It's

00:12:14

even thicker than this. Why

00:12:22

can't it close? It's high blood pressure. It's already

00:12:23

gone. Evolution has

00:12:25

caused it to come out. Is

00:12:26

there a way to treat it?

00:12:36

[Music] We

00:12:46

need to remove the thin skin.

00:12:48

From Mr. HIKAKIN's perspective, this is no good. Hey,

00:12:51

this is already at the level of an aquarium. Wow!

00:12:54

The water is coming out and I'm going to take the tip. Let's do

00:12:56

this one more time. Let's

00:12:58

go. I'm going to

00:13:00

peel it off. Isn't

00:13:03

this plastic wrap? It feels

00:13:07

good. Okay, this is good. I said it's good. Just eat it.

00:13:11

Cut it and smell it a little. Give it a sniff

00:13:14

[Music] It

00:13:16

has a strong smell from the seashore, doesn't it?

00:13:19

It's a shellfish with a strong scent. I feel like I can eat it. I

00:13:21

'm the type of person who gets scared, but today I'll probably eat

00:13:23

a lot of seafood that I've never tasted before.

00:13:24

Don't get excited, move on to the next thing. Let's see. After

00:13:27

all, I really want to go there.

00:13:31

[Music]

00:13:32

Today's crustacean is really amazing.

00:13:36

You can tell by its size. It's

00:13:38

snowy. It's

00:13:39

snowy. For a moment, it

00:13:42

looks like it's a king crab. It's so big, it's

00:13:43

snowing. Do you like crabs? I love it. Do you

00:13:46

want crab boiled or raw? I'll

00:13:48

go with both. Let's go with one boiled crab.

00:13:50

Let's boil it, then I'll ask you one more. I've

00:13:53

also prepared this spiny lobster. Shall I go with this? I

00:14:06

thought to myself, ``I'm getting

00:14:08

used to it, so can I go a little further?'' Let's go. I

00:14:20

wonder if I'll go in. I'm going to put another one in. Ah, I

00:14:22

hope it's delicious. Thank you very much.

00:14:27

I'm going to have this luxurious hotpot and the silver one today.

00:14:30

Okay, let's boil them in

00:14:34

parallel, so let's move on to the next one.Okay,

00:14:37

since we can use Ryugu,

00:14:39

this time we're going to buy some of the famous Ryugu messengers.I'd like to

00:14:42

try this.For a moment, I

00:14:46

thought, ``That's it,'' and I asked what it was, and this is it.

00:14:48

This is not a flying fish.I'm

00:14:51

going to use a difficult brand.It's quite difficult to grate it in one piece, so I

00:15:00

'm going to cut it into pieces.Once it's about

00:15:03

this size, it'll be

00:15:04

easier to handle.Yes, yes, yes,

00:15:06

yes, let's go.Once we've

00:15:10

gotten this far, I'm going to go on to this overtime game. It's

00:15:14

beautiful. It

00:15:16

looks like this. I'll

00:15:19

go on to the next one. I'll go on and on.

00:15:22

No, I don't know what to do. After all, it's a

00:15:24

sunfish that's popular on YouTube. Is it a

00:15:27

sunfish? I'm

00:15:34

going to go ahead and sort it out. Okay, then I'm going to

00:15:36

sort it out. I'll finally be able to say.

00:15:41

Now, I finally have some free time, so let's go. Okay, now my

00:15:43

head is so soft, mama, I'm going to go for a bit. I'm a

00:15:49

cartilage person, but I don't know what that means. My bones are

00:15:52

so soft, so

00:15:54

my spine is also soft. That's why it's

00:15:56

so difficult to

00:15:59

remove the bones, so it's going to go

00:16:00

through. When you

00:16:01

make a mistake, you realize you've done it properly. I'm

00:16:03

really bad at this. You can understand it now.

00:16:07

[Laughter]

00:16:10

[Music] It's

00:16:12

also shaped. Isn't it a bit strange? It's

00:16:15

round or diamond-shaped.

00:16:19

So far it's good. I don't think there will

00:16:22

be any failures. Kaneko. I wonder

00:16:24

if I can make it? OK. That's

00:16:28

good. Yes, this is OK for July. The

00:16:33

snow crab and spiny lobster have been boiled.

00:16:43

It was boiled. Even though it was black, I became a fan of the crab. Wow, this is

00:16:48

how big it is. Are you going to give it to me?

00:17:04

Wow, this looks delicious. I'm looking forward to it. I'm going

00:17:07

to drink some freshly made pakit and beer. No, no,

00:17:09

no,

00:17:16

all the young kids love salmon, right? This is it. You

00:17:20

can tell by its looks. It's the season from now on. It's delicious.

00:17:24

Let's go to cherry salmon. First, I'll cut off the head.

00:17:35

I'm going to go. If it's

00:17:38

this big, I

00:17:41

can afford it. It's really hard, so I'm glad I went.

00:17:43

I feel like I could eat this raw. I feel

00:17:49

like I could just bite into it like this. It's beautiful,

00:17:52

doesn't it feel like I've seen it before?

00:17:54

This pattern, etc. Let's go to the

00:17:58

next one. Yes, yes, okay. Let

00:18:00

's go on and on. Let's go on this one. Let's go on that one. It

00:18:09

's a monster-like name. Why is it called like this

00:18:11

? Me too. I

00:18:13

'm not a doctor, so I don't know, but you

00:18:15

've given me such an amazing name. That means I've

00:18:17

got a lot of oil in my head.

00:18:21

[Laughs]

00:18:23

[Music]

00:18:30

[Music] We're

00:18:33

creating guidelines, so this

00:18:36

is the image of going to the spine. This is also in the back. I

00:18:53

guess it's okay to cut through the bone. [Music] It's so oily. Be careful with your slippery hands. Be careful, your knife is too sharp.

00:18:57

[Music]

00:19:08

What's next? I wonder

00:19:11

if there are two types of filefish, so I wonder if they'll go together.They're

00:19:19

cute, but they're the same.This type of filefish definitely has a good

00:19:21

personality.Okay, let's go.Okay,

00:19:24

have you ever eaten it?It doesn't pop out so it probably does

00:19:27

n't come out very often. Do you think

00:19:30

this is good? This

00:19:32

liver is delicious. I

00:19:33

'll show you. Yes,

00:19:37

I think this liver is probably full of bread too. It's amazing. So good. This is really good.

00:19:42

This is really good. This white

00:19:45

thing, this

00:19:46

yellow thing, this is bitter. It's

00:19:48

bitter if you lick it. I'll lick it a little.

00:19:50

[Music]

00:19:59

I'll take it.

00:20:01

[Music]

00:20:05

But it's totally fine. But if it

00:20:08

gets into the dish, it'll ruin it,

00:20:11

right? That's why I'm removing it. I'm sorry. It's like

00:20:13

this. It

00:20:15

runs away about five times more than I expected. The

00:20:17

black-spotted fish also loses its head in the same way.

00:20:21

[Music] I'm

00:20:30

going to remove the liver. I want these kids

00:20:34

to eat it with liver soy sauce. Well, apparently they

00:20:38

mix soy sauce and liver.

00:20:39

This is a filefish, and this is a horsefish. The

00:20:42

color of the kimono is different, but if it gets to this state, I'll

00:20:46

cut off the house and

00:20:50

try to peel it off so beautifully here. Wow,

00:20:53

this is so much fun!

00:20:56

Wow! It feels so

00:20:59

good to be bald. It feels so good that there's no stickers. It feels so

00:21:02

good, right? So let's

00:21:10

go to the next one. Which one should we go to next? I can't go. I'm probably going to force myself to go. This is probably the biggest 3-layered one out of all the ones left. That's right, this guy is

00:21:14

really good at handling yellowtail. He's really good at handling

00:21:19

yellowtail. He's really good at holding it. First of all, let's

00:21:22

call it the head.

00:21:25

The head of the yellowtail is also

00:21:28

hard. Then he'll drop the head. Hey,

00:21:30

this too. If this part is too difficult, I'll

00:21:36

take it down.There

00:21:40

's also yellowtail and tempura.The tempura is pretty good, too.I

00:21:44

think yellowtail teriyaki or teriyaki is delicious.Please be

00:21:55

careful while browsing.Wait a moment and I'll look for it.

00:21:58

There's a parasite in there, but it's safe to eat.

00:22:03

Find it within 10 seconds.

00:22:06

Tic Tock Tic Tock Tic Tock

00:22:09

The correct answer is, Okay, let's go. I

00:22:17

thought this was a blood vessel. This

00:22:21

is an adult parasite called Britten Chew. I see. Is it

00:22:24

still working? Just because it's

00:22:26

in it doesn't mean it's bad.

00:22:28

It's delicious, so it's delicious. So,

00:22:30

which one should we go to?

00:22:31

No, it's this one. Let's go to the next one. Let me

00:22:39

put in the knife. I

00:22:44

really appreciate this person's food in one shot, and it's really

00:22:48

delicious when it comes

00:22:52

to simmering it.It's not like he's blind, but

00:22:55

hey, it looks like there's a meaning behind his eyes.

00:22:58

There's something about it, right? Let's

00:23:02

search for it later. First, if it has eyes, it will spawn and

00:23:05

fall out. Maybe I'll put it on in the comments section. It's

00:23:13

too big. You're already like this. I'll

00:23:16

call you Baki. The uncle on duty

00:23:19

said, Wow, is this a clam? It's a

00:23:21

surf clam. What else is there besides the surf clam? This is amazing. I looked inside and

00:23:26

saw a crab.

00:23:31

Yes, I looked at the crab. It's too big. It won't fit. Let's start

00:23:34

from the base. I'm going to hold it and pull it to this side. It looks

00:23:36

like it's going to be fun.

00:23:39

Try it over here. What is this? It's

00:23:42

like seaweed. It's settled on the ground. It's

00:23:44

easy to remove.

00:23:48

Why don't you be so whimsical? I can't. Wow. Damn

00:23:52

it. Wow. This feels super good. It's amazing. It's

00:23:56

such a big scallop. It's

00:23:59

several centimeters high. It's still

00:24:03

attached, so I'm going to take this. It feels so

00:24:09

smooth. I can take it off.

00:24:13

Wow. Wow, this is already like scallops,

00:24:16

but the taste is different. I'm looking forward to it after I eat it. I'm going to

00:24:20

poke this in all the time. This is different. I

00:24:30

had to put it in when I was careless. Now, I've been

00:24:33

noticed and alarmed. It

00:24:36

might be easier to do this than this.Put it

00:24:37

in from here and

00:24:39

pop it vigorously.It's stuck.This

00:24:42

time, remove the scallop here.It

00:24:45

looks like this.Then,

00:24:49

remove this string.Then, the internal organs are still inside,

00:24:53

so this is it. I'm going to cut it in half, and it's

00:24:59

going to look like this, and then I'm going to remove the innards with my hands. There are quite a few steps. There are a

00:25:03

lot of steps. Once it's in this state, it's

00:25:06

boiled once. When you do that, it becomes much sweeter.

00:25:08

Turn it.That's the end of the process for now.It's a

00:25:10

shellfish that you can take good care of.Then

00:25:12

there's a crab.Let's go.Be careful.We've

00:25:16

been using something like this before, right?We don't need a trigger.[

00:25:22

Music]

00:25:24

Hey, I'm going to live. Is this my child? I

00:25:28

'm going to go. If you just look at that part, it looks like a squid. I

00:25:33

know, I know, it looks like a squid. It's a

00:25:35

little special, and if you pull out the internal organs on a cutting board, it

00:25:38

will turn white.

00:25:39

I understand.

00:25:42

There's nothing wrong with the taste if you remove the black part,

00:25:45

but it doesn't look very good.It

00:25:46

turns completely white, so I'll

00:25:51

cut it on a smooth glass or iron plate like this.

00:25:54

Insert a knife and open it to see what's inside. It's all set.

00:26:05

[Music] Let's do our

00:26:15

best. This

00:26:18

is it. This is it. I'm

00:26:24

going.

00:26:26

I see. Is

00:26:28

this what's in there? I can lock it. What's this? I'm off.

00:26:32

No, you already

00:26:34

know that the scales are dangerous, right? The

00:26:37

scales are so tight and tight.

00:26:43

There's also a way to remove the skin of the fish, so don't remove it. Try it for

00:26:45

a little bit and stop right away. Let's

00:26:48

go. It feels good. It's pretty bad

00:26:52

[Music]

00:27:01

[Music]

00:27:03

[Laughs]

00:27:07

Fish is a deep thing, so it's

00:27:10

ok. Thank you very much.

00:27:13

Forget it. The cameraman is already

00:27:15

covered in scales, so the

00:27:16

lens is also very dirty. It

00:27:20

might be flying away. I've never eaten this. I've

00:27:22

never eaten this.

00:27:25

[Music] It

00:27:26

's extremely rare, but

00:27:27

[Music] I'm

00:27:31

off. It's

00:27:32

beautiful. I'm going to go for Spanish mackerel. Shall I go?

00:27:35

Mackerel. Well, it's the last

00:27:37

giant fish. It's

00:27:39

really good. You're giving me this opportunity. There's no

00:27:42

desert like this. You're doing your best.

00:27:44

Thank you.

00:27:48

[Music] I

00:27:50

gave up for a moment. I'll hold back

00:27:55

for now. Is this the end of the fun? The dry

00:28:01

taste of Super Dry will moisten your throat. It goes perfectly with the fish,

00:28:04

yes, it complements it, it brings out the

00:28:06

deliciousness of the fish.

00:28:08

[Music]

00:28:10

I try my best, but when I try this, I realize that there are

00:28:11

a lot of white fish.The redness is

00:28:15

rare, right? It

00:28:19

's a fish with a nice skin that looks like it's going to peel off. Is this it?

00:28:27

No, I'm going to put this on. Hika-chan's check for parasites shows that they can't be seen or not. There's hardly any. No, it sold today as well. It was a huge

00:28:32

success. The

00:28:34

fangs are amazing. What's more? Is it a big one? It

00:28:37

seems like you have the courage to clean it up. What

00:28:38

is this? It's quite a beautiful fish, even up to 80 wakabutsu. It's quite beautiful. It's

00:28:46

quite a cut. It's very violent. Have you ever cut it before? I've

00:28:48

sharpened a knife before. I'll show you

00:28:50

how. I know, I know. The rule is

00:28:56

never to put your hands in front of your teeth. If you look at me, you'll understand, but I never put my hands in front of my teeth. I feel

00:29:03

like I'm going this way. I'm definitely

00:29:05

not going to get away from this. It's common sense,

00:29:06

but it's important to be aware of it. It's the

00:29:12

most dangerous thing to do when you're getting used to it, when you say you have more leeway than you expected. Well

00:29:14

then. Are you going to go? The

00:29:16

crab seems very important and says it's going next time.

00:29:20

Well, the crab is winning here now, so are you going to go?

00:29:23

Finally

00:29:24

[Music]

00:29:26

Dark Horse Sneakers This one has charcoal in

00:29:28

it. This squid is especially plentiful, so I'm going to go.

00:29:32

[Music] It's

00:29:34

doing something like a massage.

00:29:36

[Music]

00:29:40

It came out like a seashell, and

00:29:43

this is dangerous. It's a shield. It

00:29:46

looks like a bone. It's a squid defense type. It

00:29:48

came out. This

00:29:51

charcoal is really troublesome. That's terrible, no,

00:29:54

this is it. Wow, am I the only one who turns black?

00:29:58

Yes, I'm leaving.

00:30:01

[Music]

00:30:09

[Music]

00:30:11

What did you write? What did you write?

00:30:38

Seriously, this ink is amazing. This is important. It's

00:30:42

thicker than before, so it's definitely

00:30:45

showing a gentleness. As

00:30:51

expected, this is a master of the fish world. That's it.

00:30:55

[Music]

00:30:56

Here, here, here. Like this,

00:30:58

look, it's like a professional wrestler.

00:31:07

[Laughs] I

00:31:10

'm a fish thief.

00:31:13

[Music] I

00:31:14

'm buying it. I

00:31:17

want to write a little more. I'm

00:31:19

half-hearted, so this is

00:31:24

better. I just want to paint it in a circle. This person It's big,

00:31:26

big, big, I'm just

00:31:29

applying it. Is it okay? Cool, I

00:31:36

made it here

00:31:41

with just a knife. It's as good as a filefish, too.

00:31:46

But let's go bang bang from here. Let's go. Let's

00:31:49

go. Speed up.

00:31:50

Okay. Hey, let's go to Thailand!

00:31:53

Congratulations! Let's go to Thailand!

00:31:55

Congratulations! Let's go. Yes, we're going from here.

00:31:57

Bang Bang. When you do it really quickly, you just

00:31:59

remove the scales and

00:32:03

finish everything. It's not a stone sea bream, it

00:32:05

's a stone wall table. It's

00:32:09

really similar. The way you can catch fish is almost the same. I

00:32:13

really liked fishing in the fishing game. Is that

00:32:14

true?

00:32:16

[Music] I

00:32:19

'll do my best to catch the remaining fish.

00:32:22

[Music]

00:32:30

[Music]

00:32:43

[Music]

00:32:49

[Music]

00:32:54

All

00:32:59

[Music]

00:33:06

[Music]

00:33:17

As expected, I

00:33:20

added a little more, so

00:33:22

there's a lot of skin, so it's

00:33:37

delicious. I shouldn't have done that. I didn't need watermelon, so adding more is a big deal, Mr. Kaneko is so capricious. It's

00:33:48

been a long time since I've been in the middle of a long time.

00:33:54

7 hours have passed.

00:33:57

[Music] It's finally finished.

00:34:04

[Music] I

00:34:11

just cut it into fillets. Now, if I'm not good at this, it's going to

00:34:16

be a bit stale, so it's amazing.

00:34:22

There are so many leaves, dandelions, and all these things, so let's make a quick decision to

00:34:25

arrange them neatly.

00:34:26

First, we'll make the base. If we just put the bed sashimi on top of it, we'll

00:34:29

make it. No, it's no good. When I started

00:34:32

from the cat, I

00:34:35

made a step and

00:34:37

piled it up, and it looked like this, and there was a huge amount of daikon

00:34:40

radish. Here,

00:34:43

Wow, there's a way to put this. My

00:34:45

mother followed me with all her might.

00:34:48

Thank you for preparing it and giving it to me.This one is a bit

00:34:50

big, so I

00:34:54

did it like this.Here's how I

00:34:58

did it.It's not

00:34:59

like I'm going to eat all of that.It's

00:35:03

better to have an assortment of sashimi so you can't see the tuna.

00:35:05

Later on, I

00:35:07

'll put it so thick that you won't be able to see it.This is a different one.And here's

00:35:09

one more fish.Okay, I'll

00:35:12

issue another one.I

00:35:17

like it, but the white one might be prettier.Okay, my

00:35:22

wife looks like this. I'm

00:35:37

going to cut it. It looks like a bamboo leaf. It's a plant called undulating. I went to the bathroom for today. I'm going to bring it here. Isn't it sharp and beautiful? Yes, yes, yes, yes, yes, what do you want me to cut? Of all the fish I've ever caught, I

00:35:39

have fond memories of this one, like how

00:35:42

difficult it was, or how delicious it was.Tuna

00:35:44

is pure white, so I

00:35:49

'll decide where the red is scattered first.I guess I'll

00:35:51

cut it like this from here. That's what I think. Next to

00:35:52

this red meat, is this tuna

00:35:55

okay? Okay, let's go. This is

00:35:58

Indian tuna, which is a solid piece.

00:36:00

This is Indian tuna, which is amazing. This is also a big fatty tuna. This is red

00:36:03

meat. This is yellowfin tuna, which is the head.

00:36:07

It's easy. It's so delicious. I'm going to

00:36:09

arrange it.

00:36:11

[Music] I'm going to try putting it on a sashimi

00:36:17

platter. It's neatly

00:36:19

cut into squares and it's amazing. When I

00:36:21

lift it like this and

00:36:24

put it on here like a steak, it looks like it's all lined up. It doesn't look like it. I'm

00:36:30

going to go one more step. It's

00:36:33

red, but it doesn't seem to be very difficult, so I'll try

00:36:35

cutting it a little. I think I'll probably do it once

00:36:36

it gets big. I'm going to

00:36:39

make it the same width as you gave me.

00:36:42

[Music]

00:36:43

Put it together, put it together It's getting

00:36:46

wider. Make it a little smaller. It's

00:36:50

still big.

00:36:55

OK, so can I put it here? I'm

00:36:58

going to put it on top of it here in the same way. Is

00:37:01

this what you mean?

00:37:09

[Music]

00:37:11

That guy. Let's go. It's not a

00:37:14

soft

00:37:15

place. There's a lot of

00:37:18

oil. Yes, it's like this. Let's

00:37:24

go again.

00:37:27

[Music]

00:37:30

This is a zone where everything is ready. I

00:37:40

woke up at the border. A leaf appeared. I

00:37:44

'll leave that leaf behind. No, the boat is huge. It

00:37:45

looks really small, isn't it? Next up is the

00:37:48

cutlass fish. When you pull the

00:37:50

skin off of the cutlass fish, it comes off, and it

00:37:53

becomes a stick. So

00:37:56

how about you put it on a stick-shaped sashimi? Let's

00:38:00

put it on the side. It's

00:38:02

wonderful, so

00:38:03

inside. Let's go to tuna. Wow, this is a

00:38:06

gradation from the back.

00:38:07

Wow, this is the color of a food sample.

00:38:11

I like tuna. If I'm not good at it, it's

00:38:13

more than just tuna. It's a

00:38:15

response wave. This oily seaweed is

00:38:17

perfect here. I went to the place, no, no,

00:38:20

no, it's quite useful.Next, I'm going to

00:38:23

go with the yellowtail.It's

00:38:27

very fatty and

00:38:28

will splash the soy sauce, so I'm

00:38:30

going to put a decorative knife in it.I've never

00:38:38

seen it before when I fill it in a mesh pattern that makes it easier to stain. Tana: It

00:38:41

's like you've roasted it. You

00:38:44

can roast it, but I'll roast it. It's well-balanced. It's great. It's

00:38:46

amazing.

00:38:50

So far

00:38:52

[Music] Is it a

00:39:01

good rumor that it smells really good?

00:39:03

This is the only thing I can do anymore.

00:39:05

Wow, that's fine, but I feel like Mr. Kaneko's

00:39:08

personality comes out.He's sensitive

00:39:10

to details and

00:39:13

doesn't compromise.That's why he doesn't make things a

00:39:14

mess.He's not like, ``Let's just go for random numbers,'' but he's

00:39:18

born and makes sure to get everything right. Well, I'm a little

00:39:20

more nervous about

00:39:37

eating dandelions today. Ah, the

00:39:41

atmosphere is nice. Hanpopo is good. I'm going to go with

00:39:47

this. Yes, Mr. Kaneko, I'm serious about this. Even

00:39:50

though they all look the same, I can instantly tell what kind of fish it is. The

00:39:54

skin and the secret room. This isn't something you can learn in a month or two.Here's where we'll

00:39:59

get into the tricks.Layer them together

00:40:03

[Music]Once they

00:40:05

're overlapped like this, you'll

00:40:07

start rolling them from this side.If you

00:40:10

roll them and they don't like it, they'll come apart.Look like

00:40:14

this. Have you ever had a boatload? This is how you

00:40:17

make it.

00:40:20

Can you make it with red meat? Let's

00:40:22

make Brahmin with red meat. You should definitely do it.

00:40:25

Let's do it. Let's do it.

00:40:26

Next time, will we

00:40:29

go for the broiled version? If that's the case. I think it's

00:40:33

pretty well-balanced. If you

00:40:36

roast it and then cut it, the skin

00:40:38

will get limp and it'll get messy, so I'll cut it and then grill it.

00:40:40

[Music] It's

00:40:44

not going to be a good idea. OK. Then, if you

00:40:47

take this and put it on the cutting board, it'll

00:40:50

burn, so this marble. Let

00:40:53

's go, let's do this. Seriously, let

00:40:55

's go. How long should I do this? It's so

00:40:59

tight that it's a little browned.

00:41:02

That's good. Shrink,

00:41:04

shrink,

00:41:05

burn, burn. It's

00:41:07

not OK. It's a little different in color.

00:41:09

Hey, it smells nice. That's good. It's

00:41:15

in the center. It's the

00:41:18

center in idols. Is it a king? I

00:41:21

want it to stand out in the middle. It's

00:41:23

not that big. It

00:41:24

's a cherry salmon. I

00:41:26

want it to stand out.

00:41:29

[Music] And

00:41:42

here it is. It's

00:41:47

gorgeous. I want bright red.

00:41:56

Should it be straight? Similarly, make sure it's

00:41:59

not too thick. It's a

00:42:04

dangerous lead role, so it's really

00:42:07

important.

00:42:13

Add a step, and the dancer has a stuttering step. Is

00:42:15

n't that what it's all about?

00:42:18

Isn't that what it's all about? They're probably just the

00:42:21

same width. They

00:42:29

blended in nicely.

00:42:32

[Music] I'm

00:42:43

going to plant some unusual seeds. I'll

00:42:44

bring them on board. Can I have them ride all the way here with their weapons ready?

00:42:47

This is a minion. It

00:42:50

requires dexterity and the orientation of the squid is something you often see,

00:42:52

so I never expected it to be lined up like this. [

00:43:03

Music] It's

00:43:04

quite big, but it's big, so I cut it like this. [Music]

00:43:11

Well, it actually turns out to be sashimi.

00:43:14

[Music] It's

00:43:20

beautiful. Oh no, no, no, no, it's so

00:43:22

pretty.

00:43:26

[Music] It's

00:43:32

definitely the color that's meant to be grilled.

00:43:36

Please bring it to me.

00:43:41

[Music] I have an

00:43:46

image of grilling it one by one. Yes, if

00:43:53

this came out at the store, the

00:43:55

price would be crazy.

00:43:59

This is really amazing. It's over half the price.

00:44:03

[Music]

00:44:05

Okay, last spurt.

00:44:08

Okay, let's go. I boiled some surf clams. I

00:44:12

boiled them a little and they turned pink.

00:44:14

Now, let's arrange this. The

00:44:17

shellfish went to the upper right corner. It's a bit innovative. I

00:44:21

filled it up a little around here. Then, when the surf clams came, the next one

00:44:24

was Torigai. The

00:44:26

one that looked like a squid for a moment, Mr. Animal,

00:44:29

came in. Did Takanisuke

00:44:34

say crab? Yes, Kanio-kun was in it, so I made a mistake. It's easy, but what is animal? I did

00:44:39

n't say animal. I didn't say it. Let's

00:44:43

cut this. Please cut at an angle.

00:44:48

This is a pomfret. This is a pomfret.

00:44:54

Stick it together like this.

00:44:59

You guys are

00:45:10

OK. That's enough. Go behind the trigger.

00:45:14

Thank you for the direction. All right. This is

00:45:19

perfect. This is

00:45:23

not a pomfret. Hey, hey. It's

00:45:34

really the first time I've ever done a shoot like this.I don't

00:45:40

think there will ever be anything that surpasses this in my lifetime.Maybe, but

00:45:43

if it does,

00:45:45

I'm sure HIKAKIN will come up with a suggestion. I'm going to stay overnight the

00:45:47

next day. I

00:45:51

'll do something a little different. I'll

00:45:54

ask

00:46:02

you to leave it as is. There are other techniques like this. I

00:46:04

have no idea what you're thinking,

00:46:06

like a puffer fish. That's right.

00:46:10

[Music] The

00:46:16

color of the stone is black, which makes it a nice accent. It's really

00:46:19

transparent like a puffer fish.

00:46:21

This is what makes the filefish so good. It's

00:46:24

transparent. I knew that and did it.

00:46:28

[Music] The

00:46:35

flowers that I had prepared are going to go.

00:46:41

No, dandelions just came here, so don't

00:46:43

get confused, this purple one

00:46:46

is really important. I won't do it here or there.

00:46:50

Alright, where should I put this? It's

00:46:53

also here. The

00:46:56

filefish liver is rubbed.

00:46:59

Add a little wasabi here.

00:47:00

HIKAKIN-san,

00:47:02

please wait a little longer.

00:47:08

[Laughs]

00:47:30

Add this and eat filefish sashimi.

00:47:34

Next, let's go to this area. Let's

00:47:37

go to the zone where shellfish are illegal. Turban shells.

00:47:41

Have you ever eaten turban shell sashimi? It's insanely

00:47:47

delicious. It looks

00:47:49

like it's easy to eat when it's this thin. This is how I found out. I'm going to

00:47:53

put it back. It's going to be all piled up here.Can I

00:47:56

have the billing guy do a little bit of work?

00:48:00

Well, it's okay if it's placed in a messy way.On the

00:48:04

contrary, it's more beautiful if it's piled up in a pile.This is

00:48:08

really nice, hikakin.Where

00:48:10

should I put this? I don't want it to

00:48:12

swell up if I pop it in a place like this, but I still

00:48:15

think it's on the edge.Send me another one.Okay, that's

00:48:18

fine.Okay, let's move on to the

00:48:22

next one.For the abalone abalone, remove this

00:48:24

little

00:48:25

protrusion.

00:48:27

I'm going to make a slit like this. Abalone is very crunchy, so it's

00:48:29

amazing. The rough

00:48:31

texture of the cut fibers is amazing. I'm

00:48:34

going to put

00:48:37

this back in as well, and then I'm

00:48:47

going to put this in here. It's

00:48:51

also stylish, and

00:48:54

[music]

00:48:56

is also a little bit from here. It's going to open,

00:48:59

but it's nice. Now let's move on.

00:49:02

Do it like

00:49:06

this. I put a glass on it and it looks like a

00:49:08

ball that a really great person would be able to catch.

00:49:12

But if you try making it like this, you

00:49:13

'll realize how difficult it is.

00:49:17

Of course, it's

00:49:19

expensive because it's called lead.There's a lot

00:49:26

of work involved in handling it, peeling it, cutting it, serving it, and garnishing it.It's

00:49:29

true that there's a lot of work involved.

00:49:32

[Music] ]

00:49:34

One moment, I don't know what's going on. The next, it's

00:49:39

squid. I'm going to

00:49:43

add a little bit of it.

00:49:46

[Music] That's amazing.

00:50:05

The more you put in the knife, the

00:50:07

sweeter it becomes. Please

00:50:08

grill it. Yes, I'm grilling the squid. That's pretty squid. It's

00:50:14

durable.

00:50:16

It's fragrant. It really smells really good. It's

00:50:20

OK. It

00:50:24

's beautiful. It takes a lot of time, so it's possible.

00:50:28

The number one in the foreground. This is today's

00:50:32

number one squid with a blackened face. That's

00:50:34

right. You're doing a great job this time too.

00:50:39

This looks delicious, that's all I need to cut.First of all,

00:50:42

there are still some unfilled spots, so I'll

00:50:44

fill them in.How

00:50:47

about some oysters?Mr. HIKAKIN,

00:50:49

let's try some.Today, I've thought about making my debut for the first time in my

00:50:51

life. I've never eaten raw oysters before,

00:50:54

but I'm

00:50:56

a little scared.By the way, I've never

00:50:58

eaten raw oysters in my life.I've been

00:51:00

eating a lot of them, but I'm really

00:51:03

eating them.I'll try one later. It looks like it's

00:51:05

going to come out really well, but this size is really good. Is

00:51:10

it a little small? It's a little small, but all these are

00:51:13

big, oh, they look delicious. I

00:51:21

'm going to look for the roses around here. Yeah, that's right. In the middle, it's a little bit like this and that, so let's look for them. Okay, I want to make it look like this.

00:51:23

Just a little bit.

00:51:24

Okay, the center is fatty and the outside is lean. Isn't

00:51:28

that possible?

00:51:31

Let's try it. It's my first time doing it too, but

00:51:33

by standing it here once like this, it will stand

00:51:35

out.

00:51:37

So on this side,

00:51:46

[Music]

00:51:50

Let's go with marble. The

00:51:53

feeling of marbles coming alternately is definitely this. It's

00:51:56

beautiful. I'm not there. It's not too much. The

00:51:58

person who did this. Start

00:52:00

from here and make it as detailed as possible.

00:52:09

Should I bake it like this, which could be really bad?

00:52:16

[Music] It's

00:52:48

definitely the last spurt. This is what I'm saying about T5 and Uni. This person who cuts everything I've ever seen can't do this without a well-worn knife. [Music] It's closer to the best. It's perfect, this is terrible. It's a

00:52:51

nuisance.

00:52:52

Stop eating and eating less. I've

00:52:54

come to HIKAKIN's favorite food. He

00:53:00

cuts off his arm.

00:53:02

[Music] He

00:53:05

can cut it off.

00:53:07

No, the snow crab has long arms. This

00:53:17

is miso. [

00:53:19

Music] ] I

00:53:28

put the crab miso back in the cola and it

00:53:30

's crab miso. Let

00:53:40

's put it on. The crab is a bit of a hassle again, so that's right. It's

00:53:47

stuffed with bread, isn't it? I've never

00:53:50

seen it before. Eat this with chopsticks. You

00:53:54

can eat it just

00:53:56

by doing it, because you're

00:53:59

creating it as you go. That's right. I'm

00:54:01

thinking about it as I'm making it, right? It's great. I

00:54:04

can't really see the finished product. Until the end, I'm

00:54:08

wondering what's going on.

00:54:11

[Music] ]

00:54:13

This is cool.

00:54:16

Turn up the volume a little more.

00:54:22

[Music]

00:54:24

Even though the battle was so intense, my gloves were torn. Now I've

00:54:35

got legs. These

00:54:39

claws are here.

00:54:43

When I do this, they're

00:54:47

increasing quickly. I'm

00:54:50

confused. I'm going to go get this, so please take it.

00:54:53

[Music]

00:55:02

[Music] It's

00:55:07

almost the climax, the end is

00:55:11

near. The maintenance team

00:55:17

also took the head, and Mr. Video

00:55:23

just arrived at the center, which is gorgeous and red. Let's

00:55:26

decorate this.

00:55:31

[Music]

00:55:45

[Music]

00:55:50

This is extravagant. It's gorgeous.

00:55:52

Crustaceans are fashionable here. There's some shrimp, this looks

00:55:56

like bagna cauda.

00:55:58

Sauce

00:55:59

[Music]

00:56:02

This is it. This is it.

00:56:07

Migratory crabs are here. It seems like it's commonly available in this region, and it's insanely

00:56:12

delicious.I love it.It

00:56:32

's the kind of crab that we use, and apparently we've seen it before.

00:56:36

Wow, it's better to get this pamphlet.

00:56:39

Alright, it's a pamphlet. Now,

00:56:44

let's start filling in the wasabi. Now, I'm going to serve it up. It's

00:56:47

because I worked so hard. Thank

00:56:51

you very much. This is in here, so this is

00:56:54

in here, so it's around here. That's what I want,

00:56:57

right? Let's go here like this. Now, I'm

00:57:05

going to give it to you, so this is the corner I was looking forward to the most today.

00:57:08

Blurry flowers, this blur. Thank

00:57:13

you. Plum blossoms.

00:57:15

Plum blossoms.

00:57:17

As much as you like. Yes, I.

00:57:23

Wow,

00:57:25

is this a red radish that looks like a purple radish?

00:57:28

[Music]

00:57:39

This moment is really fun, isn't it?

00:57:43

[Music] Let me

00:57:44

drink. It's

00:57:46

almost there, everyone. It's

00:57:51

torture, it's just a little bit more.

00:57:53

Carrots and cucumbers Cucumbers I have one piece of rice.It

00:57:59

fits this much in the gap at the top, so I'm afraid I'll never be able to

00:58:05

get past it.Next,

00:58:08

don't you like it?There

00:58:10

might be a little bit of pollen flying around.It's

00:58:15

only in the top right, so this is it.

00:58:19

[Music] That's

00:58:21

enough, isn't it? I've been holding more and more of this, so it's not

00:58:26

perfect. Don't

00:58:32

worry about it. This is terrible. It

00:58:35

took me from 10 a.m. to 6:30 p.m. That's how the

00:58:44

super-huge boat moat, 180cm in length,

00:58:47

was completed.

00:58:50

Thank you for your hard work

00:58:52

[Music] The

00:59:20

silver one is already

00:59:22

poured into the glass

00:59:25

Asahi's super floor cools down with the long-awaited golden ticket Super Dry

00:59:34

[Music] Thank you for the meal, thank you for your hard work

00:59:41

[Music]

00:59:51

Man, this sharpness after working hard

00:59:55

is the best Shall we go for sashimi? Thank

01:00:04

you. This is the top.

01:00:07

Let's go. Let's

01:00:10

go. Let's go. Let's go. Let's go.

01:00:12

Shall I go for raw oysters?

01:00:16

[Music]

01:00:27

Mr. Kaneko secretly made us some miso soup with shrimp as a finishing touch in the

01:00:30

car. The shrimp

01:00:33

came out by chance. I just happened to be there from home.

01:00:38

[Music] I'll have some

01:00:40

soup. I'll have it.

01:00:45

Then I'll put some wasabi on the medium fatty tuna and it'll

01:00:53

be great. It'll be great

01:00:56

with the rice.

01:01:11

[Music] I'll

01:01:20

be surprised. It's pretty good, but I

01:01:21

decided to hold back today, so the dryness

01:01:25

of the Super Dry really brings

01:01:29

out the deliciousness of the fish.It's

01:01:30

amazing.It has the best sharpness, so it really

01:01:39

goes well with the Super Dragon fish. Do

01:01:41

you want to go? I'm

01:01:49

making my debut with raw oysters, so you don't have to chew too much. I

01:01:52

told you not to touch the collar.

01:01:55

Maybe it's better.

01:01:57

Yes, I'm almost 4 years old. It's my

01:01:59

first time eating raw oysters. I swore to God, so I'm going to

01:02:01

eat it. It's so

01:02:08

rich. The taste is

01:02:15

completely different from what I imagined.I

01:02:17

thought it would be easier to get rid of, but then the

01:02:18

taste of shellfish

01:02:19

comes in.Ah, it's like that.Would you like to go

01:02:27

buy some?

01:02:33

Excuse me, I'll go with this.Excuse me, I'll

01:02:37

have it with some miso.

01:02:49

[Music] [

01:03:03

Music]

01:03:09

[Music]

01:03:54

[Music] Please try some of this as well. This is the first time I've

01:04:06

had a snow crab that's so dense and really delicious when you loosen it with chopsticks. The

01:04:10

fish is really delicious, but when it comes to beer, the

01:04:12

reaction is a little louder.

01:04:21

Yes, yes, yes, yes, yes, yes

01:04:24

[Music]

01:04:30

[Laughter]

01:04:51

[Music] I'm

01:05:03

not used to variety shows. I don't know

01:05:05

what will happen. That's why I don't like

01:05:08

singing at all.That

01:05:13

's the only thing I don't like, but there's no concept of pitch.I don't like it.

01:05:35

Ise lobsters and

01:05:36

Ise lobsters are a big deal, so

01:05:37

thank you again for being the star of the show.

01:05:40

[Music] I'm

01:05:45

going to go with this miso. It's sticky and super huge.

01:05:51

[Music] It's so chewy that I

01:05:56

could eat several bowls of rice.

01:06:03

[Music]

01:06:09

Yes, that's it. Thank you very much, Mr. Kaneko, who took care of

01:06:12

most of the work from the preparation to the management. Thank you very much, Mr. Whimsical

01:06:15

Cook, for today. I'm

01:06:28

really glad that everything went well. It's my first time as well, so I'm sorry that I didn't have to say more about how much I planned at the beginning. It's been a year since the two of us collaborated, so

01:06:32

that's true.The last time we

01:06:34

had tuna, it was amazing, so

01:06:36

we thought we had to surpass that, but the

01:06:39

weight per fish is still only about that, but

01:06:42

in terms of calories burned. It

01:06:46

was amazing. Thank you very much. I really

01:06:48

couldn't taste it all,

01:06:50

but the

01:06:51

seafood was absolutely delicious, and the

01:06:55

silver one and Asahi Super Dry

01:06:58

were seriously the best. So I

01:07:03

guess I'll just say that. So, I'm going to

01:07:06

hear the usual paan.The best

01:07:12

true drive of Asahi Super Dry.Ah, I

01:07:28

know, but it's soft, filling and delicious.After this, I want to

01:07:35

continue enjoying the delicious fish and Asahi Super Dry. I think

01:07:37

so. If you agree with that, please give us a thumbs

01:07:41

up and give us a good rating.And we

01:07:51

'll also include HikakinTV and Whimsical Cook Channel in the video summary section, so please subscribe to our channels.Thank

01:07:52

you.Others

01:07:55

Our SNS I'm doing this

01:07:58

on Twitter and Instagram. My name is

01:08:00

tiktok.

01:08:01

Please follow me. Thank you for

01:08:03

watching till the end. Thank you very much.

01:08:07

[Music]

01:08:10

Why don't you understand?

01:08:24

I'm going.

01:08:26

At first, it's

01:08:28

boom boom, rock, paper, scissors,

01:08:29

pop

01:08:30

[Music] ]

01:08:52

Subscribe Subscribe Subscribe Subscribe

01:08:56

[Music]

01:08:59

[Applause]

Description:

提供：アサヒビール株式会社最高のうまさに、DRY。辛口の『口の中に余計な後味や雑味が残らず、スッキリするキレのよさ。』だからどんな料理の味もスーパードライは引き立てます。二杯目以降も、飲み飽きません！商品概要はこちら！ https://www.asahibeer.co.jp/superdry/ 前回のスーパードライのコラボ動画はこちら https://www.youtube.com/watch?v=iGVx5Ao5pNc きまぐれクックさん @kimagurecook @kimagurecooknosaboriba ◆チャンネル登録はこちら↓ https://www.youtube.com/user/hikakintv?sub_confirmation=1 ◆ツイッター https://twitter.com/hikakin ◆インスタグラム https://www.facebook.com/unsupportedbrowser ◆TikTok https://www.tiktok.com/explore ◆ヒカキンゲームズ https://www.youtube.com/hikakingames ◆ビートボックス動画のHIKAKINチャンネル https://www.youtube.com/HIKAKIN ◆ラフな動画のHikakinBlog https://www.youtube.com/hikakinblog ◆ヒカキンLINEスタンプはこちら https://store.line.me/stickershop/product/1022677/ja ◆ヒカキンLINE公式アカウント ●友達登録はこちら↓ https://line.me/R/ti/p/@hikakin?from=page&openQrModal=true&searchId=hikakin

Preparing download options

Popular

HD video

Only sound

All

* — If the video is playing in a new tab, go to it, then right-click on the video and select "Save video as..."

** — Link intended for online playback in specialized players

Questions about downloading video

How can I download "【史上最大】超大量の魚介類で180cmの超巨大舟盛り作ったら美味すぎた…【ヒカキン×きまぐれクックコラボ】" video?

http://unidownloader.com/ website is the best way to download a video or a separate audio track if you want to do without installing programs and extensions.
The UDL Helper extension is a convenient button that is seamlessly integrated into YouTube, Instagram and OK.ru sites for fast content download.
UDL Client program (for Windows) is the most powerful solution that supports more than 900 websites, social networks and video hosting sites, as well as any video quality that is available in the source.
UDL Lite is a really convenient way to access a website from your mobile device. With its help, you can easily download videos directly to your smartphone.

Which format of "【史上最大】超大量の魚介類で180cmの超巨大舟盛り作ったら美味すぎた…【ヒカキン×きまぐれクックコラボ】" video should I choose?

The best quality formats are FullHD (1080p), 2K (1440p), 4K (2160p) and 8K (4320p). The higher the resolution of your screen, the higher the video quality should be. However, there are other factors to consider: download speed, amount of free space, and device performance during playback.

Why does my computer freeze when loading a "【史上最大】超大量の魚介類で180cmの超巨大舟盛り作ったら美味すぎた…【ヒカキン×きまぐれクックコラボ】" video?

The browser/computer should not freeze completely! If this happens, please report it with a link to the video. Sometimes videos cannot be downloaded directly in a suitable format, so we have added the ability to convert the file to the desired format. In some cases, this process may actively use computer resources.

How can I download "【史上最大】超大量の魚介類で180cmの超巨大舟盛り作ったら美味すぎた…【ヒカキン×きまぐれクックコラボ】" video to my phone?

You can download a video to your smartphone using the website or the PWA application UDL Lite. It is also possible to send a download link via QR code using the UDL Helper extension.

How can I download an audio track (music) to MP3 "【史上最大】超大量の魚介類で180cmの超巨大舟盛り作ったら美味すぎた…【ヒカキン×きまぐれクックコラボ】"?

The most convenient way is to use the UDL Client program, which supports converting video to MP3 format. In some cases, MP3 can also be downloaded through the UDL Helper extension.

How can I save a frame from a video "【史上最大】超大量の魚介類で180cmの超巨大舟盛り作ったら美味すぎた…【ヒカキン×きまぐれクックコラボ】"?

This feature is available in the UDL Helper extension. Make sure that "Show the video snapshot button" is checked in the settings. A camera icon should appear in the lower right corner of the player to the left of the "Settings" icon. When you click on it, the current frame from the video will be saved to your computer in JPEG format.

What's the price of all this stuff?

It costs nothing. Our services are absolutely free for all users. There are no PRO subscriptions, no restrictions on the number or maximum length of downloaded videos.