I'm a chef at the SUGOLABO, our laboratory in Tokyo

私がシェフをしております スガラボは -

Martina: We are flying out to Ehime Prefecture

東京にある食の実験室です

M: We're following around Chef Suga and his team of awesome sou chefs

愛媛県に向かうところよ

M: to go treasure-hunt for some of the greatest food ever.

須賀シェフと彼の最強アシスタント陣に同行させてもらって -

M: This is dekopon (デコポン) and oh my god guys, if you could smell this

最高の食材を発掘しに行ってきます!

M: It's like orange essence

これはデコポンって言うんだけど

M: I can honestly say,

みんなにも香りが伝わればいいのに!

M: This is the best orange I've had in my entire life. I cannot-

オレンジのエッセンスみたいなの

Simon: You haven't tried the kiyomi (清見) yet, have you? M: Really?

今まで食べたなかで1番美味しいみかんだって誓える

M: Oh my god, guys

清美オレンジまだ試してないからだ

M: *whispers* Dekopon

本当に?

M: We expected to be only visiting farms and places that basically had produce

もう何なのこれ!　デコポン!

M: but we're actually visiting places that do like pottery, that make paper,

行くのは農産物を作ってるところだけと思ってたけど -

M: and there's a lot things that go into running this restaurant.

実際は陶器とか和紙を作っているところにも来てて -

M: and the chef himself is coming out to look and to be inspired by these places

レストラン運営には沢山のことが関わっているの

M:and I think that's really special.

シェフ自ら こういう所に出向いて アイデアを探しにきているの

M: This is something I wouldn't expect to find in a soy sauce factory

それはすごく特別なことだと思う

M: It's basically like a mad scientist's lab but working on blending flavors to actually get it perfect

この部屋は醤油の醸造所とは思えない -

M: You might think of like one ubiquitous soy sauce that you see on your table when you go for sushi

イカれた科学者の実験室みたいだけど -

M: But there are so many different kinds in Japan

ここでは最高の味を作るために配合をいろいろ試してるの

M: This is incredible

醤油といえば お寿司を食べる時に出てくる普通の醤油を想像するけど -

S: So this is our last day in Ehime, I feel like I've learned so much just from visiting one prefecture

日本では他にも沢山の種類があるの

S: and I'm so excited to see what Suga comes up with back in Tokyo

すごい

M: So we're beginning our meal with what looks like the most adorable savory macaron on the entire planet

愛媛にいるのは今日で最後だけど -

M: Let me see

1つの県を訪れただけで沢山学んだ気がするし -

M: That was like a deviled egg, hidden inside of the outside of the shell of a macaron

東京で須賀さんが どんな料理を思いつくのか楽しみだ

M: It doesn't taste like a macaron at all

最初に出てきたのは 地球上で1番かわいい塩味のマカロンみたい

S: I am super excited about this right here

いただきます

S: This is prosciutto that is only given to two restaurants in Tokyo

マカロンの皮に挟まれたデビルドエッグみたい

S: It's cured by a man in the mountains in Gifu

マカロンの味は全然しないけど

S: This is a very rare, very special prosciutto to get and it's served on rice

これはすごく楽しみだ

S: Are you ready?

東京の2つのレストランにしか卸していない生ハムで -

S: It's so creamy, it almost has like a-

岐阜の山中で作られているそうだ

S: almost tastes like a cheddar, in a way, it's got like a cheese to it

とても貴重で 特別な生ハムで -

S: It's- it's so delightful

ごはんの上に盛られてる

S: We haven't even started the entrees yet

いいか?

S: This is- we're in for a treat

すごくクリーミーで チェダーチーズに似てなくもない

S: This is going to be a good night

チーズのような風味がする

M: Beautiful puff pastry, I wish you guys could smell the butter on this

すごく美味しい

M: Locally grown asparagus and truffles are in season right now

まだ前菜も始まってないのに

M: This needs to be at least five times bigger?

これはご馳走が待ってるぞ

M: Wow.. great, gotta eat it slowly

素敵な夜になりそうだ

S: So we're having Tottori snow crab with Hokkaido sea urchin, with a vinegar jelly and tofu skin underneath

きれいなパイ生地　バターの匂いが伝わればいいのに

S: with some yuzu on top as well

地元産のアスパラと旬のトリュフ

S: I- I don't even

この5倍の量は欲しいよね

S: I can't even guess how this is going to taste

ワオ　ゆっくり食べなきゃ

S: This- this hits all parts of your mouth in a wonderful happy way

鳥取産ズワイガニと北海道産ウニが -

S: You're smelling it as you bring it up to your mouth, the yuzu as well

湯葉の上にのっていて お酢のジュレに加えて 柚子の皮がアクセントになってて -

S: You have the creaminess of the sea urchin at the bottom

どんな味がするのか想像もできないな

S: and the lovely taste and texture of the snow crab in between

全ての味覚がいい感じに刺激されるんだ

S: This is Tottori crab

柚子の香りで嗅覚も刺激されて

S: and it's "Tottori" delicious

ウニのクリーミーさが底にあって -

M: wah wahh..

間にはズワイガニの美味しさと食感がある

M: Hokkaido abalone and on top of it, local organic lemon

この鳥取のカニは"トートリーデリシャス"だぜ

M: Chef Sugo was saying that it's totally unique because the peel is not bitter like a normal lemon

北海道産アワビと地元産有機レモンの組み合わせ

M: I- I've never heard of that before so let's find out

須賀シェフによると 他にはない 皮が全然苦くないレモンだそうで

M: It's just bright, it's citrusy, but it doesn't have that horrible bitter flavor you get

そんなの聞いたことないから どんな味かな?

M: at the outside of the lemon when you're all like "ughh"

芳醇な柑橘そのものの味で 普通のレモンの皮の苦みは全然しない

M: It doesn't have that at all

レモンのエッセンスみたい

M: It's like, essence of lemon

アワビとすごく良く合う

M: Beautiful, with the abalone

この料理の材料の一つ一つに驚かされるんだ

S: Every component of that dish is mindblowing

トマトは素晴らしかったし じゃが芋もすごく良かった

S: The tomato is fantastic

レモン自体も　それぞれの材料がスーパースターなんだ

S: That was a d*** fine potato as well

こんなの...　本当に驚きなんだ

S: And the lemon itself

日本の農産物の違いは表現してもしきれないよ

S: Every component in there is a superstar

本当に農作物を育てるのに力をいれている人のところに行って -

S: Nothing, it just.. it's so surprising

その情熱がお皿の上で感じられると 全く違う体験なんだ

S: I- I can't express to you how different produce is in Japan

全然違うんだ

S: If you go to somebody that really cares about how to grow food

もう一つ面白いのは よく高級レストランの厨房だと -

S: When you feel that on your plate, it's-

緊張感が漂っているけど　ゴードン・ラムジーが怒鳴ってるみたいな

S: It's another experience

でも ここではみんな落ち着いていて -

S: It's just something totally different

すごくリラックスしてるんだ　友達と一緒にパーティーに来てるみたいだ

S: Oh my god

ストレスなんか無くて さらっと料理を作ってるんだ　さらっとだけど最高の技術で

S: What's interesting also here is that when it comes to like really high level kitchens,

すごく心地いい 素晴らしい環境なんだ

S: you often see a lot of intensity with the chefs

これがすごく楽しみなんだ　秋田牛で

and like, you could always see with Gordon Ramsay yelling at everyone

前に秋田牛の動画を作ったけど -

S: But here, everyone is so calm, it's- it's very chill here

これは四国産の特別な卵がのってるんだ

S: This feels like you're with your friends at a party, there's no stress here

1個2ドル(約220円)する超有名な卵なんだ

S: He's just making you food casually,

どんな味かな?

S: Casually but exceptionally well

僕はカナダ出身の白人だぞ　どれだけマカロニ・チーズを食べてきたと思う?

S: and this is such a comfortable, wonderful environment to be in

これはマカロニ・チーズにトリュフがかかってるんだ

S: I am the most excited about this one right here

マカロニ・チーズよりもトリュフのほうが多いぞ

S: This is Akita beef

どこ見たらいいかわからない

S: You saw that we did a video about Akita beef before

何したらいいかわからない　超越してる

S: and this has a special egg from Shikoku

もっと食べたい...　わかった　貯金があるだろ?

S: Ultra-famous eggs, each egg is two dollars per egg

ここで毎日食べられるように 全部寄付しよう

S: Let's try this out

申込用紙はあるのか?　どこに送ればいいんだ?　どうしよう?

S: Oh my god

最初から最後まで...

S: I'm a white boy from Canada

まだデザートが待ってるのに

S: Do you know how much macaroni I've had?

信じられない程すごい

S: Here we have macaroni with truffle cream

聞いたか?　信じられない程すごい

S: There's more truffle here than there is macaroni

このデザートはものすごく楽しみにしてたの

S: I'm- *at lost for words*

記憶が鮮明に残ってるの　山肌を登ってたら 雨が降ってきて -

S: Oh.....

周りはみかんの木に囲まれてて -

S: I don't know where to look, I don't know what to do

初めてデコポンを食べた時で -

S: This is phenomenal *clears throat* Phenomenal

膝が痛くて痛くて みかんの木にたどり着くのもやっとで -

S: I- I want to eat, I'm-

アシスタントシェフが実を1つ取ってくれて その場で剥いたの

S: Okay, we have some money in savings. Let's just donate it all here so we could just eat here every day

雨が降り注ぐ中 周りの葉っぱと柑橘のにおいもしてて -

S: Is there an application form?

デコポンを頬張ってみたら 今までの中で1番最高のみかんだったの

S: How do I sign up to work here, what do I do?

この記憶が私の中にはあって -

S: This.. start to finish-

このデザートはまさにその自分の記憶と一緒に食べられるものなの

S: Haven't even gotten to the desserts yet

愛媛に行ってみかんを食べた私の記憶があって それで今 実際に食べられるの

S: This is- this is unbelievably great

私はこれを動画を通してみんなと共有してるけど -

S: Guys, this is unbelievably great

須賀シェフはこの場所を通してみんなと共有してるの

M: I am extremely excited about this dessert

観光で来日して ずっと東京にいるのは それはそれで面白いけど -

M: I have a very clear memory of it beginning to rain and we were climbing this hill with these oranges everywhere

東京から一歩出て 他の県に行ってみると -

M: and it was the first time ever that I tried a dekopon and my knees were killing me

日本の本当の姿がもっと見えてくると思う

M: and I could barely reach the actual orange tree and then one of the chefs handed me an orange

日本の魅力がより理解できるようになるんだ

M: and we peeled it right there and the rain starting coming down

伝えたいのは 第一に このレストランが最高に素晴らしいことと -

M: and I could smell all the leaves and all the citrus and I bit into this orange

第二に 食べ物の裏側にある物語を知る努力をすること

M: and it was the most amazing orange I had ever had

食べ物をただ食べるだけじゃなく どこから来ているのかがわかれば -

M: and I have this memory in my heart and this is the dessert I can actually eat with my memory

もっと豊かで 美味しくて 幸せな経験ができると思う

M: It's like, my memory of being in Ehime and eating those oranges and now I actually get a chance to try it

M: *gasps in delight*

*noms*

M: *silently wiggling* omg

M: and while I am able to share this with you guys through video,

M: Chef Suga is sharing that with you guys via his plates

S: So if you come to Japan and you just spend all your time in Tokyo, it's-

S: It's great, it's really interesting but I feel like if you step outside of Tokyo, go to the other prefectures,

S: You get so much more of a story of Japan and so much more of an idea of what it has to offer

S: So I hope we've convinced you

S: Number one, that this restaurant is absolutely amazing

S: and number two, that you should try to understand the story behind your food

S: Don't just eat it mindlessly

S: but know where it comes from

S: and you'll have a much richer, much more delicious, and much happier experience