シャドーイング練習: 8 Food Spots in Berlin you NEED to Try - YouTubeで英語スピーキングを学ぶ
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Yesterday we did 380 covers.
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Yesterday we did 380 covers.
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What?
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Everything happens in this kitchen,
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which is kind of wild.
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We do all the prep,
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all the everything in here.
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Let me run this quickly.
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Bianca, can you help me please?
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Yeah, it's a crazy energy over here.
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Now let the woman drink some water.
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Hey, Carolina here, but most people call me Caro.
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For more than 10 years,
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I've opened restaurants and built experiences rooted in my love of connection.
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How are you?
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How are you?
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In this series, we'll be traveling to six iconic cities,
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letting industry insiders take us to their favorite spots.
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Enjoying German food.
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But first, I switch on vacation mode.
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With my unlimited eSIM from Erlo,
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I'm connected the moment I land.
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Because when you're hunting for the best espresso in Milano or racing across town for last orders at the local pub,
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the last thing you want is your data drying up.
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I mean, this lineup is next level crazy.
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I'm ready.
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Let's go.
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No limits, no stress, no surprises on my bill later.
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Just me, the locals and a lot of very good food.
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That's everything.
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This is The City Bites.
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Kota is a restaurant which started 10 years ago with the idea of a dessert bar.
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It's like food which has the DNA of a dessert.
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Somehow without that sugar plays really a role.
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What's going on over here?
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Yeah, so this is our little chocolate factory.
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So this is actually an Indian stone grinder from India.
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Because we don't have it like very controlled,
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we just have like stone on stone,
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so we need to taste it.
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So we have the cocoa beans, which are from Ecuador.
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And this we roast and then we put it in the stone grinder.
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Beautiful, like intense flavor.
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I feel like it's a great way to start the day.
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Yeah.
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Can't say I've ever done this before.
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As a pastry chef, you follow recipes,
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but as a chef, you taste it always.
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And you think, no, maybe it needs some more sweetness,
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Maybe it needs a pinch of salt.
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So these are the stones.
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Here we can taste the freshly ground chocolate.
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Chocolate for breakfast.
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So silky and like smooth and just balanced and just perfect amount of sweetness.
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I don't have to tell you.
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This is something we make with this chocolate.
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It's a little snack we serve at the end of the menu.
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It's a fudge.
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We dehydrate cottage cheese and milk to make our own milk powder.
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And then we have inside a caramel made with value beef fat instead of butter.
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I'm like overwhelmed in the best way.
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There's like one thing we need to try here at Koda,
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and this is our caviar popsicle.
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It's a very, very nice caviar with a little bit of salt,
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and the ice cream is made of a Yurisale market choc.
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That's good.
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Wow, this is incredible.
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Koda is a non-conformist restaurant,
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and our food is like non-conforming here.
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And that's what I like because I think Berlin is for me also non-conforming.
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Berlin has this diversity, it's very multicultural.
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You can find everything in Berlin.
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You can be who you want in Berlin.
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Nobody trusts you.
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With every bite, I feel like I'm discovering something new.
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You know?
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I could definitely spend all day here eating your food.
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But where else are we going today?
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So now it's time for Adana Krülhaus.
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Ooh, okay.
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This is a Turkish barbecue.
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And Turkish food is a big part of German food,
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and especially here in Berlin.
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So we're gonna have some lamb grilled over charcoal.
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Ooh, okay.
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This is my favorite Turkish place for soul food.
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After work, when you had a heavy shift,
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and you just wanna have something, a big hack.
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What is super good is to have the bread here,
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because they dip the adana and pirl,
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which is like a minced meat with chili and garlic on the bread.
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Oh, wow.
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Everhouse needs a dip drawer.
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Bon appetit!
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This is the adana.
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They get the whole lamb.
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It's also very mild, the lamb.
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It's not very gamy.
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That's also what I like about it.
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It's like the fat melts in your mouth and it squeezes because it's so juicy.
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I want to bathe in this lamb.
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Cheers.
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Georgia got drunk off lamb, I don't know.
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Just had an insane feast, this incredible place.
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Lamb of all kinds.
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I'm a little full, but we're gonna walk it off.
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And I'm excited.
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So Caro, I think what we should do now is like having a food spills,
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how we call it.
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Okay, and you should know.
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You know what a food spills is?
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Yeah.
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So this is a beer on the way while we walk.
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So Caro, I got us some beer.
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Yes, I was thirsty, I was thirsty.
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This is one of my favorite beers, some Rinderberg Fiesta.
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Thank you.
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Here, nobody cares if you walk around with a beer.
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Yeah, enough with the rules all the time.
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Karo, you want a Currywurst?
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But of course I do!
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So this is the iconic Currywurst,
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what we have here in Berlin.
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The most typical German street food,
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and it's always like a fight.
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Who invented it and where is it from?
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The story is that it's originally after the war,
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after the war where we had sausages in Germany and the British soldiers brought the curry powder,
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the American soldiers had some ketchup,
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so they put it all together and that's the currywurst.
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For people it's like a daily thing
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or they go at least once a week or twice a week to have the currywurst.
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Alright!
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I'm excited.
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Very good.
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Chobi, you want some?
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Okay, let's go.
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After this we're going to go to some German food because we're in Germany.
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If you try to find German food in Berlin, it's very difficult.
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But there's like one place which is actually the oldest restaurant in Berlin,
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which is called So Letzten Instanz.
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The poached eggs in the mustard sauce.
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Pretty perfect.
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That's not fine dining, that's not a sternekueche.
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We have the opportunity or the potential to really create things really
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and just with good work to set things up the front of us.
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But also, we have a lot of young people in Berlin who have their own confidence and
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they develop and that has been developed positively.
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So this is the Königsberger Klopse,
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which is like a meatball made of a wheel and pork meat.
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Of course, one thing not to be missed here, the crispy pork knuckle.
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I love the crispy skin on this.
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I do feel a little bit guilty having all this food today.
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Tomorrow's a new day.
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Ready for a nightclub?
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Yeah.
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And I know a very good bar close to my restaurant in Noircon.
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Ciao.
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Yeah, thank you.
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What I love about Velvet is that they have the concept,
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the menu is called sip the season.
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So they always go foraging ingredients, herbs, flowers, plants.
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They redistill them and then they combine it with like high-end spirits and make super nice drinks.
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Find me out.
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So we're in your lab.
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Yeah.
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Tell me more.
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Welcome to Velvet.
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Welcome to our lab.
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Nice of you to come.
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Yeah.
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This is a rotary evaporator.
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It's lab-grade equipment to vacuum,
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distill aromas out of plants.
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And you have all the flavor in a clear form, very concentrated.
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We've been a super seasonal bar.
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We have 10 drinks on menu that are always changing with the seasons.
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As the year progresses, we look what grows around Berlin and get stuff from farmers,
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get stuff that we pick wild ourselves,
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process it here in the lab.
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Yeah, and then we just make drinks from that
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that taste mostly of the plant and the spirits are just supporting that flavor.
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And so basically there are some bars in the world that also do this,
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But they're completely different because they're in a different little climate with different drinks and I think that's really cool.
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The coriander drink for the tasting menu comes with matching glassware as well.
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Stoke is kind of an accidental project.
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At least here it's like yakitori.
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Not everyone knows about it,
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but everyone knows about chicken.
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There's some things that might taste a little bit more Korean.
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There's some things that might taste Taiwanese or Cantonese or have Szechuan spicing.
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But I call it a meat on a stick.
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We apply these flavors and interweave these kind of tastes through the meal using European ingredients.
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I think this is like the kind of the emphasis.
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We still want you to feel like you're here,
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you're in Europe, but also too,
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we want you to feel like you're at stoke.
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That's the chicken.
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It's a funny little creature.
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I think chicken that's generally grown up with eating is something that was produced quickly.
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The piece that you would have maybe with ours has a little bit more bite
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and also a deeper flavor just because of the fact that it's older.
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Super delicious though.
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Every single bite to me was like mind blowing.
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I mean, there's a lot of intentional things that we do here.
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All of it's just about people.
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Like, I wanted to thank you guys for taking the time.
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Thank you, Chef.
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You're most welcome.
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Thank you for visiting us.
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Aw, thank you so much.
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Thank you.
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Good trip, so.
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Yeah, you know.
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All good.
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Had to do it.
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Had to take one for the tea.
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Yeah, yeah.
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It was easy.
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A lot to eat, so.
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Thank you.
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Thank you, guys.
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Thanks for coming.
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Rumor has it that the best spots in Berlin are found down alleyways,
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and we're about to check out Ari's Diner.
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Super pumped!
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Yesterday we did 380 covers.
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What?
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Oh, everything happens in this kitchen,
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which is kind of wild.
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We do all the prep,
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all the everything in here.
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It's kind of been great to also cultivate such an international community inside the restaurant.
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Let me run this quickly.
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Okay.
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Bianca, can you help me, please?
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If you have a tray,
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it would be ideal, but...
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Yeah, it's a crazy energy over here.
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Let the woman drink some water.
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I guess I'm doing primarily comfort food.
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I grew up in Lima, I'm Peruvian.
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Peruvian.
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This is what I like to do with a Peruvian soul.
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So all the seasoning sauces are Peruvian,
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all the flavor profiles are very Peruvian.
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I would say it's a diner but there's also very international comfort food items.
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Sunday is the craziest day.
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We do pollo lauraza which is Peruvian roast chicken.
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We cook it and finish it in the grill and it's a whole roast chicken.
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We debone it so that there's like skin on every part
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and then it's marinated in like a Peruvian marinade like pollo lauraza marinade
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and we serve it as like a family style combo with like fried salad sauces
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so that's what's happening over there at the moment
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so you're gonna have the chicken yeah what else should we have i have a portion of sediche for you
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which we make with corvina
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which is very traditional peruvian style i'm very proud it's the most sold item
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which is the lima kreuz burger it's a peruvian burger
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and it has ají amarillo and papitas alilo
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which are like these mini shoestring fries
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that we put inside the sandwich in peru best burger ever there's something for everybody here
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which i think is also peruvian and in spirit.
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Oh, so nice to meet you.
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Thanks for coming.
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It changed my life.
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Life tastes so cool.
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It's a dream.
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We're here at Clarenz Ballhaus,
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which is this iconic building here in Berlin.
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It's over 100 years old.
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And inside there's this restaurant being run by a young team,
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redefining what traditional German food is.
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Tell us a little bit about yourself.
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Where are we now?
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What is this place about?
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My name is Tobias Beck, I'm 33 years old.
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I think Germans in general,
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they stride a very fine line between pride and shame always.
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And I feel like food is such a nice and innocent medium to be proud of something.
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There's a movement in Berlin around German food,
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where a lot of young people do German food and make it cool.
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Something that you saw also in the UK,
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for example, with the St. John's in London,
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is something that we are going to have in Germany in the next five years five years
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and I together with my colleagues in the city want to be like a major force to push that forward as well.
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Every German restaurant kind of has a schnitzel on it
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and the thing is if you have it on the menu everyone's gonna order it, me included.
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In the end we have people that come for the food and we have people that come for the design,
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we have people that just come for a good time and
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that all is actually beautiful that we can combine it in one place.
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It's really beautiful to see.
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Enjoying German food!
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Exactly, who would have thought?
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It comes in different sizes.
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We also have a couple that are even bigger.
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Let's get people used for the form and then for the flavor as well.
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Add it on the plate.
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I didn't think that as a chef I would be doing something like this.
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So here we go.
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Well, I'll prepare a little speech.
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And I wanted to thank all of Berlin.
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If you want to keep watching,
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subscribe to our channel, A Great Big Story.
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Peace out.
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See you next in Milan.
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you
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このレッスンでは、料理と飲食文化についての会話を通して、英語の発音と表現力を向上させることを目的としています。特に、ベルリンのユニークな食スポットに焦点を当て、その中で使われる具体的な語彙やフレーズを学びます。シェフや食文化の専門家が登場し、彼らの日常の会話から自然な英語のリズムやトーンを習得しましょう。この今までにない体験を通じて、英語スピーキング練習に自信を持つためのスキルを身につけます。
重要な語彙とフレーズ
- covers - お客様の数
- prep - 料理の準備
- dessert bar - デザートバー
- flavor - 味
- cocoa beans - カカオ豆
- roast - 焙煎する
- sweetness - 甘さ
練習のコツ
この動画では、話者の話す速度は比較的速いため、英語シャドーイングを取り入れることが効果的です。話者の発音やリズムに合わせて声に出すことで、英語の流暢さを向上させることができます。特に「desert bar」や「cocoa beans」の部分は、複雑な音を含んでいるため、じっくりと発音を確認しながら練習すると良いでしょう。shadow speechの技術を使って、録音を再生し、何度も繰り返し発音することで、記憶への定着を図りましょう。
また、会話の中で使用される表現や語彙に注目しながら、自分自身の言葉でリンクさせてみるのも良い練習になります。YouTubeで英語学習をする際は、動画のスピードを調整することができるので、自分に合った速度で繰り返し練習をすることをお勧めします。継続することで、自信を持った英語でのコミュニケーションが可能になるでしょう。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。