飛騨牛だけじゃない！ジビエから鮎まで岐阜の厳選食材にこだわる人気酒場の1日に密着【NEW SLOW FOOD 千家】【東京 新宿区】【ケンミンショー】

飛騨牛だけじゃない！ジビエから鮎まで岐阜の厳選食材にこだわる人気酒場の1日に密着【NEW SLOW FOOD 千家】【東京 新宿区】【ケンミンショー】

Located 2 minutes on foot from Shin-Okubo Station, 1-9-14 Hyakunincho, Shinjuku-ku, Tokyo, “NEW SLOW FOOD Senke” is a restaurant where you can enjoy cuisine from Hida City, Gifu Prefecture. Business hours: 17:30 – 24:00, Closed on Sundays and public holidays. Preparation begins at 15:00. The owner, Mr. Shingo Chihara (from Furukawa-cho, Hida City) , says that “Hida deer” is on the handwritten menu where you can enjoy game dishes. This is raw venison (inner thigh). They source various “game meats” from Gifu and Yamanashi, including deer and wild boar. The baby boar used this time is small, so they source it before butchering. Front legs, rear legs味気ないですね。 English: And the belly part. This is the hind leg thigh of a (wild boar). The bear meat arrived as loin, so I divided it into small portions. I marinate it in herbs, garlic, and oil for a day. By doing this, the moisture in the meat does not evaporate as much when grilled , making it moist and tender. This is especially true for game meat, but no two individuals are the same and there is no such thing as the same meat. The meat you ate today will never be tasted again. We also make slight changes to the seasoning, and by looking at the customers’ faces, we may make it lighter if they like lighter flavors. This is something we can do as an independent shop. We also handle wild sweetfish called “Hida no Abare Ayu” that are raised in Miyagawa-cho, Hida City, Gifu Prefecture. These are not farmed, but wild sweetfish. Everyone is happy, saying “I have never eaten such delicious sweetfish before,” so I wish I had done it a little earlier… each fish is frozen. Next, the preparation of “Kei-chan,” a local dish from the southern Hida region. What is “Kei-chan”? This is a local dish from the Minami Hida region, where chicken breasts and thighs are seasoned with a unique miso sauce. Cut the thighs into bite-sized pieces. Lightly clean off any excess fat from the thighs, removing any tendons. Cut the thighs into bite-sized pieces, just like the breasts. Then , coat them in our homemade miso sauce and preserve them. This is our homemade miso sauce. It’s also used in the local dish “Tonchan.” It’s a mix of red and white miso, with garlic, chili pepper, ground sesame, and peanut paste. Each restaurant has a different flavor (of the miso sauce). While miso is used as the base, the flavor is completely different from restaurant to restaurant. I added the flavors of the local restaurants I thought were delicious, and then explored what I thought would be good for me. The seasoning for “Tonchan” is complete. “Tonchan” and “Tonchan” are eaten with udon noodles at the end of a barbecue or similar. Everyone in the area does this. This is vacuum-sealed “Tonchan.” A beef innards version of “Chicken Chan” (produced in Gifu Prefecture). Pickled overnight, everything is portioned out and vacuum-packed once an order is placed, then thawed and fried with vegetables. Hida’s specialty is “pickled steak” (commonly known as “pickled steak”). The pickles for the pickled steak are purchased locally (in Hida). Even if you go to an izakaya in your area, they’ll have “pickled steak” for you. While drinking (if you’re drinking at home), if you have a hot plate or griddle at home, you can cover the pickles with an egg and eat them with rice . It’s a staple in Hida. The owner is also particular about the vegetables he uses… I always order the ones I get from my junior colleague using natural farming methods, like manganji (chili peppers), which I get as an assortment of vegetables. Zucchini is quite famous, so sometimes I get them for a zucchini and eggplant assortment . Other local farmers use Palermo (bell peppers) in the summer and green onions in the winter. I prepare today’s appetizer, “a refreshing tomato and fresh ginger salad.” I usually cut up a large amount of tomatoes. We order vegetables from local sources, but if we only have one type of vegetable, we need to buy a large amount to consume it, and it’s difficult for a small shop like ours to consume large amounts, so we tend to order vegetables in a more like an assortment and use those instead.Preparing the fresh gingerWith quick knife movements, we cut the fresh ginger into small pieces.The freshness of the fresh ginger can be heard even from the sound.Preparing the shiso leaves, which brings out the flavor of the tomatoes and fresh ginger, we cut the shiso leaves into thin strips.Seasoning with salt, soy sauce, and sesame Add a little salt to taste and adjust the flavor . Today’s appetizer, “Refreshing Tomato and Fresh Ginger Tossed” is ready . We prepare quite a bit so that it can be served as soon as an order is placed. Our lineup also includes sake from local Hida breweries. These two are Hida’s sake breweries, “Kama Shuzojo” and “Watanabe Shuzoten.” Locals only drink these two, and don’t drink sake from other breweries. They hold a 1.8L bottle of sake and drink it while walking around town, which they call the “Naked Festival.” Kama Shuzojo has a drier, cleaner taste, and is more popular among locals. Watanabe Shuzoten is popular with women and people from other areas. It has won various awards and is available in several stores in Tokyo. We also have “Hida Ringo,” a craft chuhai from “Takara Shuzo.” (Takara Shuzo) produces local chuhai from all over the country. Hida is famous for its apples. They started making wine in Hida Takayama about 2-3 years ago, and finally Hida Takayama wine was made. A local winery opened and a new whiskey was also made last year , called “Malty Salty,” which was born in Hida Takayama. Surprisingly, there is everything else they have. Hida (alcohol) 17:30 The first male customer arrived as soon as the store opened . He started with a beer and served today’s appetizer, “refreshing tomato and fresh ginger salad,” which was prepared before opening. He ordered ” komo tofu” and “fried deep-fried tofu.” They started with Hida’s specialty, “komo tofu.” They intentionally put “su” (air bubbles) into the tofu, roll it on a rolling mat, and boil it. They intentionally put “su” in it to let the soup stock soak in. “Komo tofu” 480 yen. “Agezuke,” the soul food of Hida Takayama, is “Agezuke Yaki” is a dish made by grilling deep-fried tofu seasoned with soy sauce until it becomes fragrant. The deep-fried tofu is arranged in a frying pan. (Hida) has a culture of grilling everything , even simmered dishes, and people tend to grill them the next day. The entire surface is carefully grilled to create a golden brown . The hot deep-fried tofu is cut into bite-sized pieces, and sprinkled with green onions to complete the dish. “Agezuke Yaki” 580 yen. I ordered Hida’s sake “Shiromayumi” (Kama Sake Brewery). This sake, beloved by locals, can now be enjoyed in Tokyo. While deep-fried tofu is based on deep-fried tofu, it’s marinated in soy sauce, so it’s best eaten hot without adding anything else. It’s a flavor that pairs well with sake. Next, a female regular customer arrived and ordered the appetizer ” Grilled Tsukinowa Bear. ” The bear meat is cooked over charcoal. Tsukinowa Bear meat has a slightly beefy texture, so it gives off a meaty feeling. I use local ingredients and slowly grill them over charcoal. The zucchini and potatoes are grilled over charcoal and served with the bear meat. They are simply seasoned with salt and pepper and are cooked to a rosy color. I judge the doneness by the feel and the springiness when I touch it. I wrap the bear meat in aluminum foil and cook the inside. I let it rest for about the same amount of time as the cooking time. I arrange the grilled zucchini and potatoes on a plate and slice the rested bear meat. It is garnished with yuzu pepper, rock salt, and homemade spices. “Grilled Tsukiwari Bear” 1,780 yen . Yes, sorry to keep you waiting. The pickles are then lightly seasoned with yuzu pepper, rock salt, and homemade spices. The tenderness of the bear meat makes the customer want to drink wine. We order the Hida specialty “pickled steak.” First, squeeze the pickles to remove any moisture. Then, place them in a frying pan with salt, sake, soy sauce, and ginger to adjust the flavor. Then , quickly fry the pickles. Oil the iron plate for serving and heat it. Pour a little sake over the pickles. Place them on the heated iron plate and pour beaten eggs over them. Top with bonito flakes. “Pickled Steak” 930 yen. A female customer ordered “Venison Thigh Salad.” Vacuum-sealed venison is grilled in a frying pan. The bottom of the venison is high in protein, low in calories, and extremely rich in iron. It’s said to be good for women, and has almost no fat. This salad is very healthy, with only lean meat. Prepare the salad vegetables with plenty of green and yellow vegetables and garnish with chopped cherry tomatoes. Cut the grilled venison thigh into bite-sized pieces. Arrange the venison on top of the salad and drizzle with the special dressing to complete the “Venison Thigh Tataki Salad” (1,430 yen). A male customer orders “Sanma Sashimi.” The sashimi is prepared after the order is placed. The sanma is garnished with green shiso leaves and plated. Topped with sudachi, which goes perfectly with the sanma. “Sanma Sashimi” (1,380 yen). This year’s sanma is delicious. Order a craft chuhai “Hida Apple.” Can I have “Tori-chan?” Order “Tori-chan,” a local dish from the southern Hida region. Chicken marinated in homemade miso sauce is grilled in a frying pan, along with sliced ​​onions and cabbage. Add sake and mirin, cover, and steam. Once the vegetables are soft, Remove the lid and mix. Use the homemade miso sauce that was marinated in the udon to season it. Add it to the frying pan to adjust the flavor. Place it on the hot iron plate and serve . Ready to go! “Chicken Chan” “Chicken Chan” 1,380 yen Order “Tonchan” (with udon) This uses beef offal marinated in the same miso sauce as “Chicken Chan.” Add onions and cabbage to this and steam it with sake and mirin, then add it to “Tonchan.” Prepare the udon by grating the garlic, which will be added later. Rinse the boiled udon with water once. Add the miso sauce to adjust the flavor. Drain the cooled udon and add it to the “Tonchan.” Mix so that the flavor of the miso is absorbed into the udon. Place this on the hot iron plate and serve . Please come and try this shop. The flavor is soft. It’s not too salty, but the taste is deep. The reason I opened a shop that sells game meat and Hida ingredients is… I don’t think many people know how much venison and other meat is thrown away these days. Over 95% is thrown away, and I think it’s a huge waste, so I want it to reach a level where it’s normally sold in supermarkets. To that end, we keep the prices low in our shop so that everyone can become aware of game meat . “New Slow Food Senke” The feeling behind this name is… I want people to take a little more interest in “food” . The opposite of “fast food” is “slow food”. People wonder “where the food they eat comes from and who is making it”, and so I changed it to “New Slow Food Senke” because I wanted people to take an interest in the producers who support our food. One of the things I often promote is “local production, consumption elsewhere”. We often hear about “local production for local consumption,” but in my hometown (Hida), there are no tourists and there is a limit to consumption , so what do we do? If we can “consume locally” food that is “locally grown,” then it would be better to have people try it elsewhere and let them know that “the vegetables here are delicious” or “the game meat here is delicious,” and I think it would also help promote the town.

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00:00 – オープニング
00:30 – 仕込み～新鮮なジビエ
02:26 – 自家製味噌ダレの「鶏ちゃん」
05:05 – 鶏ちゃんのモツバージョン「とんちゃん」
05:20 – 飛騨の名物「漬物のステーキ」
05:47 – 野菜の仕入れにも郷土愛が
06:35 – お通し「トマトと新生姜のさっぱり和え」
09:53 – お酒の名産地でもある飛騨
11:33 – 開店～常連さんが来店
12:15 – 飛騨のご当地めし「こも豆腐」
13:14 – なんでも焼きがちな飛騨の「あげづけ焼き」
14:14 – 地元民の愛する地酒「白真弓」
15:37 – 驚きのジビエ「月輪熊のグリル」
19:06 – 鉄板でいただく「漬物のステーキ」
21:37 – 高タンパクでヘルシー！「鹿ももタタキ風サラダ仕立て」
23:09 – 捌きたての「秋刀魚の刺身」
24:22 – 名産りんごを使ったクラフトチューハイ「飛騨りんご」
24:41 – ジュージュー音がたまらない「鶏ちゃん」
26:51 – 味噌×牛ホルモン「とんちゃん（うどん入り）」

▼今回ご紹介の店名・場所
NEW SLOW FOOD 千家
〒169-0073
東京都新宿区百人町１丁目９−１４
https://maps.app.goo.gl/8EPQjhtLayZyzY4J8

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