INDEX
I don’t want to lose the old bar.
Celeina: I sent you Gorillaz “Clint Eastwood” selected by Hashimoto-san. It’s getting a little cooler today, so it’s perfect for your offal stew debut, don’t you think?
Takano: It sure would be nice.
Celeina: Hashimoto-san, do you have any recommendations for listeners in Tokyo who would like to have a delicious stewed dish later today?
Hashimoto: Since we are in Roppongi, there is a restaurant called NAWA-Noren in Ebisu, which is only one line away on the Hibiya Line. It’s a stand-up bar, and the stew here is beef. The sweetness of the fat and the flavor of the beef are outstanding, and I highly recommend you try it. Most people order a “ball” to go with it.
Celeina：Do you call a highball a ball?
Hashimoto：Yes. There are areas where saying “ball” is understood. In places like Koto-ku and Katsushika-ku, if you ask for a ball, you will get something like shochu highball or special highball.
Celeina: So tonight, I should say a ball and a bowl of stewed at NAWA-Noren in Ebisu.
Hashimoto: By all means, it’s delicious.
Takano: This one is also listed in “Zekkei Bar”.
Hashimoto: Of course.
Celeina: There are so many bars listed here, and I hear it’s popular among overseas users as well.
Hashimoto: According to the analytics, the site is viewed from about 25 countries, and we receive quite a few messages.
Celeina：After all, Japanese pubs may be a uniquely Japanese culture.
Hashimoto: Yes, I think that people from overseas also want to go to deep bars.
Takano: I hear that even the younger generation is using them quite a bit now.
Hashimoto: If you go to places like Yokocho, there are a lot of young people there.
Takano: It is good, is not it? I have a question for you, but I think that good bars often have issues such as an aging population and problems with succession. If you has anything to say about that.
Hashimoto: In fact, many Chinese restaurants owned by owners around 75 years old are going out of business these days, so I think it would be great if we could find some kind of matching with Zekkei Sakaba. I don’t want to destroy good bars, I want to encourage them.
Celeina：Matching young people who want to help the store with someone who wants to help. That is important.
Hashimoto：There are many stores that close because of difficulties in finding successors or because of the aging of the buildings.
Celeina：First of all, it is important for us to visit popular bars.
Takano: We have to eat delicious offal stew.
Celeina：Also, today is the first anniversary of our program, and we are asking our listeners, “Do you have any personal anniversaries? Hashimoto-san, do you have any personal anniversaries?
Hashimoto：I always go to Kishida-ya once a year. It’s like being in a dream, but I go there to experience the space and the manners of the restaurant, as if I am going back to the very beginning.
Celeina：It’s already the anniversary of the stew.
Takano: That’s nice, like a salad anniversary.
Celeina：I’m interested in the Ebisu restaurant, but I also want to check out Kishida-ya in Tsukishima as a must.
Hashimoto: By all means. It is a very famous restaurant.
Celeina：I’ve been introduced to your friends through the “FIST BUMP” circle of friends connected by goo touch.
Hashimoto: This is Zin Toshio, a professional cheerleader, or rather, an inspiring man who writes cheer songs in various places.
Celeina：In a word, what kind of person is he?
Hashimoto: Already, exciting.
Takano: Thank you very much. Tomorrow, we will welcome Japan’s only cheer song producer, Zin Toshio.
Celeina： “FIST BUMP” today we welcome Kyouhei Hashimoto of Nikomisuto. Thank you very much.
GRAND MARQUEE
J-WAVE (81.3FM) Mon-Thu 16:00 – 18:50
Navigator: Shinya Takano, Celeina Ann
