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Video article 10:57
A Rare Look Behind the Scenes of a Ramen Resurant! A Lot of Passion Goes Into the Perfect Bowl of Noodles Made by Mengokoro Kunimoto...
Food & Drink- 45 plays
- YouTube
This video, titled "Becoming a Ramen Shop in Japan" (日本でラーメン屋さんになるということ), was released by "Life Where I'm From." In this video, you'll learn what it's like to run a ramen shop in Japan. Depending on the shop, ramen restaurants have almost no free time, as it takes up a lot of time outside of business hours to stock up and prepare the food. The work that goes into making delicious bowls of ramen for customers is not just because it's their job, but because the ramen shop owner wants to make his customers happy. In other words, it's a passion. In this video, the owner of a ramen shop who left his job at a ramen shop to start his own business talks about his passion for ramen. -
Video article 13:13
Japanese Soba Noodles Tsuta Is the World's First Ramen Restaurant to Be Awarded a Michelin Star! Neither the Amount nor Price Are a Laughing Matter!
Food & Drink- 22 plays
- YouTube
This video, titled "The World's First Ramen Restaurant to Be Awarded One Michelin Star|Eating High-Class Ramen at Tsuta for Around 3,000 Yen [IKKO'S FILMS] [Shinagawa Ikko]" (世界初のミシュラン一つ星を獲得したラーメン店「Japanese Soba Noodles 蔦」で約3,000円の高級ラーメンを食してきた【IKKO'S FILMS】【品川イッコー】), was released by "IKKO'S FILMS." This video introduces Japanese Soba Noodles Tsuta, the world's first ramen restaurant to be awarded a Michelin star. Until now, numerous ramen restaurants have only been able to achieve "bib gourmand," but in 2014, Tsuta was the first ramen restaurant in the world to earn a star. The ramen, which is lavishly flavored with black truffles, is known as a high-class ramen that is stunning in both appearance and price, as it costs about 3,000 yen per bowl. Check out the video to get a feel for the atmosphere at Japanese Soba Noodles Tsuta! -
Video article 10:00
Aoi Renga Is a Specialty Store for Castella in Shimokitazawa, Tokyo. A Look at the Castella Made by the Best Baby Castella Maker in Japan!
Food & Drink- 24 plays
- YouTube
Japan's Delicious Baby Castella This video shows the artisans at Aoi Renga, which is said to be the best baby castella maker in Japan, making baby castella. Aoi Renga has a branch in Shimokitazawa, Setagaya City, and has been covered by various media outlets. The "Aoi Renga" baby castella, which are also delicious when eaten chilled, were certified by the Setagaya Ward as a "Setagaya Souvenir." In the video, you can see the Fresh Cream Fondue made with fresh cream from Hokkaido, the Fresh Chocolate Fondue made with bitter chocolate and fresh cream from Hokkaido, and baby castella being dipped in them. Be sure to check out the video to see the quick skills of the best castella chefs in Japan! ◆Baby Castella Specialty Store "Aoi Renga" Store Information◆ 【Address】2-25-4 Kitazawa, Setagaya City, Tokyo 【Access】44 meters from Shimokitazawa Station 【Castella Pricing】¥500+ 【Hours】11:00-20:00 【Closures】Tuesdays 【Parking】None 【Phone】03-5453-8711 【Official Website】Baby Castella Specialty Shop「Aoi Renga」 https://www.aoirenga.com/index.html 【Tripadvisor】Aoi Renga https://www.tripadvisor.com/Restaurant_Review-g1066455-d13294823-Reviews-Aoi_Renga-Setagaya_Tokyo_Tokyo_Prefecture_Kanto.html -
Video article 12:12
The Best Looking and Most Impressive of All Is the Amazing Niboshi Ramen Nagi! Making Ramen With Tons of Niboshi on It!
Food & Drink- 22 plays
- YouTube
This video, titled "[With Cooking Scenes] Super Golden and a Massive Portion of Niboshi Ramen at Niboshi Ramen Nagi [IKKO'S FILMS] [Shinagawa Ikko]" (【調理風景あり】すごい煮干しラーメン凪でスーパーゴールデン+煮干し激盛りにしたらとんでもない事になった・・・【IKKO'S FILMS】【品川イッコー】), was released by "IKKO'S FILMS." This video introduces the famous ramen shop "Niboshi Ramen Nagi," which is famous for its large amount of niboshi (dried sardines) on top of its noodles. The shop opened in 2004, and it's no exaggeration to say that they love niboshi more than any other ramen shop in Japan, stocking over 5 tons of niboshi every month. One of the features of this ramen shop is that they have a special type of ramen called "niboshi-mashi," which adds even more niboshi, just like other ramen shops have extra onions or chashu. In this video, you can see the ramen with niboshi-mashi Niboshi Ramen Nagi, a delicious niboshi ramen shop that appeals to those who like niboshi, so if you're interested, be sure to check it out. -
Video article 9:29
The Ramen Produced by Chef Tenshu, Who Was Trained in Japanese and Italian Restaurants, Is Truly an Exquisite Dish! What Kind of Toppings Are Used to Make This Delicious Ramen?
Food & Drink- 17 plays
- YouTube
This video, titled "Asakusabashi [Motenashi Kuroki] High quality ramen made by a master of Japanese and Italian cuisine! [Ramen Walker TV #211]" (浅草橋『饗 くろ㐂』和食やイタリアンで腕を振るってきた店主が手掛けるハイクオリティーなラーメン!【ラーメンWalkerTV #211】), was released by "ramenwalker." Motenashi Kuroki in Asakusabashi is one of the most popular ramen shops in Tokyo. The owner of Motenashi Kuroki was trained in Japanese and Italian restaurants, and his special soy sauce soba noodles have a concentrated flavor of seafood, Japanese soup stock, and back fat. This ramen is served with toppings such as black pork chashu simmered in mellow red wine and Fuji Genton pork grilled in sauce. If you're looking for supreme ramen, which the culinary professional considers to be a culmination of his work, be sure to visit Motenashi Kuroki. -
Video article 9:58
Tanpopo Ramen - A Famous Restaurant in Arakawa, Tokyo! A Look at The Hidden Gem of a Ramen Shop With No Media Coverage!
Food & Drink- 17 plays
- YouTube
This video, released by "ramenwalker," is titled "Machiya [Tanpopo Ramen] Cooking Highlights! A Bowl of Delicious Chicken Flavor Made With an Original Method [Ramen Walker TV Episode #228]" (町屋『らーめん タンポポ』調理シーンから見どころ満載!オリジナル製法で作られる、鶏の旨味溢れる一杯【ラーメンWalkerTV #228】). This video introduces "Tanpopo Ramen," a hidden gem of a ramen shop that has no media exposure. Their popular menu item is "Tori Mamire," which is a combination of chicken skin soup, whole chicken soup, and chicken paste, which gives it a refreshing, clean taste. The menma (bamboo shoots) are also very distinctive, and the ramen shop offers a new taste that you won't find at any other shop. In this video, the chef talks about the menu at Tanpopo Ramen, so if you're interested, please check it out. -
Video article 5:52
The Allure of Sushi That Attracts Food Connoisseurs From Around the World. The Master Chefs at the Famous Sushi Aoki in Ginza, Tokyo Create Masterpieces That Will Blow You Away!
Food & Drink- 31 plays
- YouTube
名店の寿司職人を紹介した動画について こちらの動画は「ANA Global Channel」が公開した「SUSHI - IS JAPAN COOL? WASHOKU - 和食 (寿司)」です。 銀座にある名店「鮨 青木」の店主、青木利勝(アオキトシカツ)氏のインタビュー動画です。 青木利勝氏が寿司を握っている様子が収録されており、寿司ができるまでの過程が分かり、日本のグルメ・和食、寿司について知るのにうってつけの1本です。 世界で人気のグルメ「和食」とは 世界で多くの方に好まれている日本料理。 2013年12月には和食がユネスコ無形文化遺産に登録されています。 寿司は人気の和食の1つ挙げられます。 日本には魅力的な和食を提供しているお店が多く、いろいろなお店を巡ってグルメを満喫するのも日本観光の醍醐味です。 日本の人気グルメ寿司を紹介 寿司には一体どのような材料が使われているのか、調理する際に一体どういう点に注意しているのかをこちらの動画から知ることができます。 寿司は魚介類の新鮮さで味が左右されるので、グルメを楽しむ際は注意しないといけません。 多くの職人が旬のネタを求め、築地市場等を訪れています。 また、動画の3:23のところで日本人と海外の方との食べ方の違いについて触れている点もチェックしておきたい部分。 青木利勝氏が寿司を作る際にどのような工夫をしているかが分かります。 海外ではアボカド等を用いたカリフォルニアロールをはじめ、ヤムイモの天ぷらを使ったヤムロール等の寿司が食べられているのが特徴的。 人気の和食の一つでもある寿司には様々な種類がある 日本でグルメを楽しむ際、どのような寿司があるか知っておいて損はありません。 店によって色々な寿司が楽しめます。 ・握り寿司 ・巻き寿司 ・稲荷寿司(イナリズシ) ・ちらし寿司 といったものが挙げられます。 中とろ・サーモン・いくら・うに・ねぎとろ・大とろ等の寿司を食べ比べ、お気に入りのネタを見つけてはいかがでしょうか? また、カウンターで店主に直接注文するタイプの店もあれば、回転ずしのタイプも店もあります。 日本でグルメを満喫する際はそれぞれの違いを知っておきたいですね。 人気グルメ寿司紹介まとめ 寿司は知れば知る程、奥が深い和食です。 日本のグルメを楽しむ際は色々な寿司屋を巡ってはいかがでしょうか? こちらで紹介した動画は寿司とは一体どういうものかを丁寧に説明しており、和食を知る上で参考になります。 この記事をご覧になって、日本のグルメを満喫してみたい、本場の寿司や和食を味わってみたいと感じていただけたら幸いです。 -
Video article 6:42
The Chef at Kaotan Ramen Entotsuya Makes Some of the Best Bowls of Ramen Around! From a Chef Who's Been Making Ramen for More Than 30 Years!
Food & Drink- 21 plays
- YouTube
This video titled "Kazumoto Ochiai is One of Tokyo's Ramen Masters — First Person," was released by "Eater." In this video, Kazumoto Ochiai introduces himself as the owner of Kaotan Ramen Entotsuya. Kaotan Ramen Entotsuya is a long-established ramen shop that was established in 1983 and has been open for 37 years in Nishi-Azabu. Not only do they focus on the taste of the food, but they also focus on customer service, and they always try to match each customer's bowl of ramen to their own palette. In this video, Kazumoto Ochiai, the owner of a restaurant where you can enjoy both the taste and the interaction with staff, talks about his journey and what his ideas behind his ramen. Be sure to check it out. -
Video article 25:42
The Artisans at Hyorokutei Akasaka Masterfully Process Eel With Their Brilliant Knife Skills! This Video Will Have You Craving Some Eel!
Food & Drink- 20 plays
- YouTube
The Artisans of Hyorokutei Akasaka Will Mesmerize You! From Processing Live Eel, All the Way to Unaju! This video, released by "Travel Thirsty," shows eel being taken straight from the tank and being turned into delicious unaju. The video shows the cooking and serving of unaju as well as tempura and even unseasoned eel. At Hyorokutei Akasaka, the rice is cooked in a cauldron and the eel and fish are grilled over a charcoal fire, with a variety of options on the menu, including unaju, hitsumabushi, set meals, donburis, and more. Additionally, they have natural and farmed eels, so you can compare flavors! Be sure to check out the video to see the chefs preparing and grilling eel over a charcoal fire. ◆Hyorokutei Akasaka Store Information◆ 【Address】3-16-8 Tokai Annex Bldg. 1F, Akasaka, Minato 107-0052 Tokyo Prefecture 【Access】219 meters from Akasaka Subway Station / Akasaka-mitsuke Station 【Avg. Cost】¥3,000+ 【Hours】11:30-15:00 (L.O. 14:00) / Weekdays 17:30-23:00 (L.O. 22:00) / Sat., Sun., Holidays 17:30-22:00(L.O. 21:00) 【Closures】Sundays 【Parking】None 【Phone】03-5545-6314 【Official Homepage】Hyorokutei Akasaka https://kiwa-group.co.jp/hyourokutei_akasaka/ 【Tripadvisor】Hyorokutei Akasaka https://www.tripadvisor.com/Restaurant_Review-g14129743-d15180153-Reviews-Hyorokutei_Asakasa-Akasaka_Minato_Tokyo_Tokyo_Prefecture_Kanto.html -
Video article 8:08
Tempura, One of the Most Popular Japanese Foods Around the World! What Does the Owner of Seiju, a High-Class Restaurant in Tsukiji, Tokyo, Have to Say About His Cuisine?
Food & Drink- 79 plays
- YouTube
ミシュランの星を獲得した高級和食の名店「清壽」をご紹介! 「ANA Global Channel」が制作した、IS JAPAN COOL? WASHOKUシリーズの天ぷら編「TEMPURA - IS JAPAN COOL? WASHOKU - 和食 (天婦羅)」です。 このシリーズでは天ぷらのほか、寿司、蕎麦、おでんなどの和食が紹介されています。 この動画で紹介されている清壽(せいじゅ)は、ミシュランの星を1つ獲得したことで話題になったお店です。 東京都晴海通り沿い、築地本願寺の袂にあるビルの地下にあります。 エレベーターで地下一階に下りると、外の喧騒からは想像できないほどのモダンで静かな空間が現れます。 店内に入ると、清潔感のある白木のカウンターがL字に配置され高級感溢れる雰囲気が広がっています。 「清壽」の店主、清水良晃さんのこだわり 清壽の店主である清水良晃氏は、2008年に日本最大の魚河岸である築地に店を構えました。 胡麻好きが高じて胡麻油に興味を持ち、最終的に太白胡麻油100%で揚げる天ぷら屋の店主になったという異色の経歴の持ち主です。 そのため具材や衣はもちろん、揚げ油の種類にも並々ならぬ信念を持ち、鮮度を保つために1組ごとに新しい油に交換するこだわりよう。 胡麻油の旨みを含んだ見事な江戸前天ぷらからは、手間を惜しまない店主の職人技と油の温度等コンディションに対する細やかな気遣いが伝わってきます。 契約農家から直接買い付けた厳選野菜をはじめ、毎日築地から仕入れる良質な旬菜旬魚が衣を纏い、天ぷら鍋のなかでリズミカルで爽快な音を奏でていく様子は一見の価値あり。 メニューはお任せコースのみ!日本の四季を旬の具材で楽しもう! 江戸前の天ぷらがいただける清壽では、メニューはお任せコースのみ。 具材のポテンシャルを引き出した衣の薄い上品な天ぷらは、口当たりがサクサク、あっさりとしています。 季節や産地にこだわった材料の味をダイレクトに堪能できるのは至福のひと時です。 旬の具材から日本の四季が堪能できるので、シーズンごとに通いたくなることでしょう。 和食料理店なのにソムリエが!?こだわり天ぷら「清壽」のまとめ 実は清壽の店主は、英語も堪能。 和食を求める海外からのお客様にも喜んでもらえる天ぷら屋さんです。 また、天ぷらに限らず和食にはビールや冷酒が定番ですが、清壽ではワインの品揃えも充実しています。 揚げ手の主人のほかソムリエが常駐している天ぷら屋は他にはなかなかありません。 日本が誇る天ぷら料理の名店・清壽で、冷えた白ワイン片手にさらりと揚がった江戸前天ぷらを堪能してみませんか。 -
Video article 21:39
Doze-u nabe (dojo-nabe) at Tatsumiya (Tonan-ya), a famous restaurant in Asakusa, Taito-ku, Tokyo, is a downtown specialty favored by Edo food connoisseurs! Don't miss the video of the energetic loach being cooked into a blissful delicacy!
Food & Drink Traditional Culture- 550 plays
- YouTube
Video introduction of Doze-nabe (Dojo-nabe) at Tatsumiya (Tonan-ya), a famous restaurant in Asakusa, Taito-ku, Tokyo Dojo loach hot pot, which is famous as a traditional Japanese old-town dish, comes into season from spring to summer. The area around Kaminari-mon Gate, in particular, is full of famous dojo-hot-pot restaurants and hot-pot pubs surrounding a sunken hearth with a downtown feel that is still very much alive today. This video introduces Tatsumi-Ya, a traditional restaurant in old town Asakusa that serves dojo loach hot pot, as well as the cooking process for this traditional Japanese cuisine. As a famous dojo-hot-pot restaurant, Tatsumi-Ya has been loved by intellectuals and sightseers for years. Just looking at the crunchy dojo loach karaage and dojo loach hot pot is enough to get your mouth watering. Watch this video to learn all you need to know about the delicious dojo loach hot pot! The Origin and History of Dojo Loach Hot Pot Source :This article Video When did people start eating dojo loach hot pot? Dojo loach, an exceptionally resilient river fish, was an important source of protein for local residents, referred to as "Edokko" (江戸っ子), in the town of Edo (Current day Tokyo) thanks to its well-developed waterways. There were many pilgrims around Sensoji Temple (浅草寺 Sensoji), the oldest temple in Tokyo, and the local people in Asakusa welcomed them with dojo loach dishes, using the dojo loach from the Sumida River (隅田川, Sumidagawa), formerly the Arakawa River (荒川, Arakawa). This is said to be the origin of dojo loach hot pot. In 1806, dojo loach hot pot started to be written "どぜう" (typically pronounced dozeu) instead of its original name "どじょう" (Both are pronounced "dojo"). The origin of this change is said to be Echigoya Sukeshichi (越後谷助七), the founder of Komagata Dojo (駒形どぜう), one of the most popular restaurants in Asakusa. When his restaurant burned down in the Great Fire of Edo, he thought a store name using four characters would bring ill fortune. Because of this, instead of four characters, he spelled his store name with three characters. The number "4" is pronounced "shi" in Japanese, and traditionally it is also connected with the word “death” (死) in Japanese, which is pronounced the same. The Menu and Recipe of Tatsumi-Ya Source :This article Video Dojo loach hot pot has three main cooking styles. Given the fact that it goes by 3 different names- dojo loach nabe, Edo-Nabe (江戸鍋), and Edomae-Nabe (江戸前鍋), we can tell that it was a very famous dish in the city of Edo. The first cooking style is called "Maru-Nabe" (丸鍋). This involves putting live dojo loach into a container of Japanese sake and covering it with a lid. When the dojo loach stop kicking, they are placed on a round iron plate with lots of green onions and eaten with seasonings, such as Japanese pepper and Shichimi-Togarashi (七味唐辛子), a chili pepper spice. In this video, you can watch the live dojo loach getting quieter and quieter in a container of Japanese sake around 1:53. Be sure to check it out! The second style of recipe is called "Nuki-Nabe"(ぬき鍋); a hot pot dish similar to sukiyaki. This method involves cutting the dojo loach open along the back, and cooking it with burdock roots. The third and most popular style of dojo loach hot-pot is called "Yanagawa-Nabe" (柳川鍋). This involves dropping eggs in Nuki-Nabe and stewing everything together. What these styles have in common is not just dojo loach; all of these methods involve stewing dojo loach with tofu and green onions. In the introductory video of Tatsumi-Ya’s dojo loach dishes, the chef shows how to cook dojo loach hot pot. You can see this at 14:52. You can also see people eating the cooked dojo loach hot pot with lots of chopped onions over fluffy eggs. It looks like it pairs nicely with white rice as well. In addition to the hot pot dishes, another famous dish is dojo loach karaage. This involves putting flour on live dojo loach and then deep-frying them. This can be seen at the beginning of the video. Tatsumi-Ya’s Dojo Loach Hot Pot: The Stamina-Boosting Dish to Beat the Heat! Dojo loach dishes in Asakusa are a common theme in the summer, but you're probably wondering why people would want to eat hot dojo loach dishes in the warmest season of the year. First, dojo loach is a stream fish, so it has a unique smell. To get rid of the smell, chefs often cook dojo loach with burdock roots. Since burdock roots are very hard, they must be stewed in a nabe pot to make them softer and easier to eat. Another reason for this comes from a traditional Japanese trick for staying cool in summer. After working up a sweat, the cool evening breeze allows us to cool our bodies. Around 18:09 in the video, you can see a piping hot dojo loach hot pot dish. Look at all the mouth watering goodness! Summary of Dojo Loach Hot Pot in Old Town Asakusa Source :This article Video Dojo loach dishes have been very popular among local people since the Edo period. This video shows how to cook dojo loach dishes by the chefs of Tatsumi-Ya in old-town Asakusa, Tokyo. Dishes like this are eaten less often these days, but if you're looking to boost your stamina to survive the hot summer in Japan, then you've got to try the dojo loach dishes at the famous Japanese restaurant "Tatsumi-Ya" in Asakusa! It’s also fun to watch the chef's amazing knife skills. Be sure to take a look at the video to see all the amazing dojo loach dishes! 【yelp】 TatsumiYa https://www.yelp.com/biz/%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B-%E6%B5%85%E8%8D%89%E5%BA%97-%E5%8F%B0%E6%9D%B1%E5%8C%BA?osq=%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B -
Video article 6:47
From Two Stars to Three Stars in the Michelin Guide Tokyo 2020! Introducing Some of the Amazing Dishes From the Japanese Fine Dining Restaurant, Azabu Kadowaki!
Food & Drink- 19 plays
- YouTube
This video, titled "[Tokyo Gourmet] Japanese Restaurant "Azabu Kadowaki," Which Was Upgraded to Three Stars in the Michelin Guide Tokyo 2020 for Its Original Truffle Rice|3 Michelin Stars Tokyo Kadowaki|ウニ王子チャンネル#49" (【東京グルメ】ミシュランガイド東京2020三つ星へ昇格した『元祖トリュフご飯」の日本料理店【麻布かどわき】Michelin 3 Stars Tokyo Kadowaki ウニ王子チャンネル#49), was released by "Uni Prince Channel" (ウニ王子チャンネル). This video introduces Kadowaki, a Japanese fine dining restaurant that was upgraded from two to three stars in Michelin Tokyo 2020. Famous for its use of seasonal ingredients, Azabu Kadowaki's menu changes with the seasons, leaving diners coming back for more. One of the most famous menu items at Azabu Kadowaki is the original truffle rice, which was created at the restaurant and is one of the most addictive dishes you'll ever try. This video features a full course meal at Azabu Kadowaki, so if you're interested, be sure to check it out! -
Video article 9:45
Sobahouse Konjikihototogisu in Shinjuku Is a Popular Restaurant That Was Inducted Into the Grand Prix Hall of Fame of a Popular Ramen Periodical! A Look at the Ultimate Bowl of Ramen!
Food & Drink- 19 plays
- YouTube
This video, titled "Shinjuku Gyoenmae "Sobahouse Konjikihototogisu" Inducted Into the Ramen Walker Grand Prix Hall of Fame! [Ramen Walker TV #219] the Ultimate Bowl of Ramen That Has Been Awarded a Star in World Famous Guidebooks!" (新宿御苑前『SOBA HOUSE 金色不如帰』ラーメンWalkerグランプリ殿堂入り店!世界的ガイドブックでも星を獲得した究極の一杯【ラーメンWalkerTV #219】), was released by "ramenwalker." "Sobahouse Konjikihototogisu" in Shinjuku is a popular ramen shop that attracts many ramen fans. Among them, their popular "Shio Soba" (salt soba) is known as the ultimate bowl of ramen that wins the hearts of visitors. The secret to the delicious ramen is the white truffle oil used in the soup. Of course, the noodles are handmade in the shop and the toppings are made from a variety of original ingredients. If you want to enjoy some of the most delicious ramen in Japan, visit Sobahouse Konjikihototogisu in Shinjuku! -
Video article 9:39
If You Want to Taste the Iekei Ramen That Is Gaining a Lot of Attention in Japan These Days, We Recommend "Oyamaya" in Musashi-Sakai, Tokyo. The Origins and Characteristics of the Delicious Noodle Dish!
Food & Drink- 19 plays
- YouTube
This video, titled "#136 'Ramen Oyamaya Main Shop' The Famous Iekei Ramen With Beaten Eggs! [Ramen Walker tv2]" (#136「ラーメン大山家 本店」家系+とき卵のコダワリ名物ラーメン!【ラーメンWalkerTV2】), was released by "ramenwalker." One genre of ramen that is particularly popular in Japan is called "Iekei" ramen. Iekei ramen is a pork and soy sauce based ramen that originated in Yokohama and is characterized by its use of thick, straight noodles. Many Iekei ramen shops, which originated from Yoshimuraya, have the kanji character for "house" (家, Ie) in their names. Iekei ramen can be seasoned with ginger and garlic to keep you coming back for more. Oyamaya, introduced in the video, is a popular ramen shop located in Musashi-Sakai, Tokyo. The excellent ramen is accompanied by a beaten egg and Andean highland pork chashu, which is simply amazing and just melts in your mouth, making it a very satisfying dish. -
Video article 8:47
Delicious Nigiri Sushi at the Popular Sushi Restaurant "Hakkoku" in Ginza. Come See What This Reservation-Only Sushi Restaurant Is All About!
Food & Drink- 20 plays
- YouTube
Hakkoku - A Sushi Restaurant in Tokyo's Famous Ginza District This video shows the sushi of "Hakkoku" in Ginza, Tokyo. Hakkoku is an Edo-mae style sushi restaurant where the rice is made with red vinegar. The course begins with hand-rolled sushi, where you are handed a rare part of the base of the head of the tuna, called "tossaki," followed by seasonal Edo-mae sushi dishes. The restaurant has a private counter room, which is rare in Ginza, and can be used for treating customers of one's company. The restaurant is typically fully booked and it's hard to get a reservation for it, so be sure to check out the video to see their expert skills. ◆Hakkoku Store Information◆ 【Address】Hakkoku - 3F, 6-7-6 Ginza, Chuo-ku, Tokyo, Japan 【Access】199 meters from Ginza Station off the Ginza and Hibiya subway lines 【Avg. Cost】¥30000+ 【Hours】17:00-22:00 (Last entry) 【Closures】Sundays, Holidays 【Parking】None 【Phone】03-6280-6555 【Yelp】Hakkoku (はっこく) https://www.yelp.com/biz/%E3%81%AF%E3%81%A3%E3%81%93%E3%81%8F-%E4%B8%AD%E5%A4%AE%E5%8C%BA?osq=hakkoku -
Video article 10:54
Eat Freshly Cut and Freshly Cooked Unaju! A Look at the Delicious Unaju of Unazen, Near Tokyo Sky Tree in Azumabashi, Tokyo!
Food & Drink- 22 plays
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The Unaju of Unazen in Azumabashi This video shows the eel dishes of Unazen. Unazen has been open for more than 30 years in Azumabashi, near Tokyo Sky Tree, and has been run by a husband and wife team. There is often a line of people waiting to enter the restaurant. Unazen's unaju is made to order, so you can get freshly cooked eel that was live until your order was placed. Enjoy experiencing freshly cut and freshly cooked eel! ◆Unazen Store Information◆ 【Address】東京都墨田区吾妻橋3-6-18 【Access】A 7-minute walk from Asakusa Station off the Tobu Isesaki Line and Tokyo Metro Ginza Line / A 1-minute walk from Honjo-Azumabashi Station off the Toei Asakusa Line (exit A4) 【Avg. Cost】¥3600+ 【Hours】Tuesday - Friday 11:00-18:00 / Saturday - Sunday 11:00-16:00, or until sold out 【Closures】Mondays. If Monday is a public holiday then the following day is also closed. 【Parking】None 【Phone】03-3624-0475 【Tabelog】Unazen (鰻禅) https://tabelog.com/en/tokyo/A1312/A131203/13058979/ -
Video article 8:07
Unaju From the "Michelin Tokyo Bib Gourmand" Restaurant, Unagi Irokawa in Asakusa!
Food & Drink- 27 plays
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The Unaju of Unagi Irokawa, Listed as a Michelin Tokyo Bib Gourmand This video, titled "浅草雷門【うなぎ色川】のうな重と肝焼きGrilled Eel and Rice of Irokawa in Asakusa.【飯動画】【Unagi】," introduces Unagi Irokawa in Asakusa. Unagi Irokawa is an eel restaurant with a long history, established in 1861. The eel here is baked with a secret savory sauce that has been handed down for more than 150 years, and are soft and fluffy. The restaurant was listed as a Michelin Bib Gourmand and there is a long line of people waiting to get in every day. If you're seated at the counter, you can watch the chefs grill the eels right before your eyes! If you're visiting Tokyo's Asakusa, be sure to stop by. ◆Unagi Irokawa Store Information◆ 【Address】2-6-11 Kaminarimon, Taito, Tokyo 【Access】A 1-minute walk from Asakusa Station (Exit A1) off the Toei Subway Asakusa Line / A 3-minute walk from Asakusa Station off the Tokyo Metro Ginza Line and Tobu Isesaki Line / A 5-minute walk from Tawaramachi Station off the Tokyo Metro Ginza Line 【Avg. Cost】¥3500+ 【Hours】11:30-14:00 or until sold out 【Closures】Sundays, holidays, etc. 【Parking】None 【Phone】03-3844-1187 【Tabelog】Unagi Irokawa https://tabelog.com/en/tokyo/A1311/A131102/13003697/ -
Video article 9:42
Hopeken, the Original Back-Fat Tonkotsu Ramen! What's the Secret to the Popularity of This 24-Hour Ramen Shop That Has Been Visited by So Many Celebrities?
Food & Drink- 20 plays
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This video, titled "Sendagaya [Hopeken] Guest: Karin Ito (Nogizaka 46) Founded in 1960! the Original Tokyo Back Fat and Tonkotsu Ramen Shop [Ramen Walker TV Episode #200]" (千駄ヶ谷「ホープ軒」ゲスト:伊藤かりん(乃木坂46)1960年に創業!元祖・東京背脂豚骨ラーメンの名店【ラーメンWalkerTV #200】), was released by "ramenwalker." This video introduces Hopeiken, the original back fat and pork bone ramen restaurant. This ramen shop has been in business for 30 years and is the pioneer of the popular back-fat tonkotsu ramen. In addition to being a ramen shop that uses back fat, the shop is also open 24 hours a day, which is unusual for a ramen shop. Even in these days when it is difficult to open a shop, they are still open 24 hours a day! In this video, you can see the ramen at Hopeken, so if you're interested in ramen, check it out! -
Video article 4:19
Chuka Soba Inoue in Tsukiji Market! If You Want a Taste of Old-Fashioned Chinese Noodles, This Is the Place to Go!
Food & Drink- 20 plays
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This video, titled "Tsukiji Market [Chuka Soba Inoue [Close Due to Fire]" (築地市場 中華そば 井上 【火災により営業中止】), was released by "1 TAKE JAPAN." This video introduces Chuka Soba Inoue, a Chinese soba restaurant in Tsukiji. Inoue was forced to suspend its business due to a fire in 2017, but it has now relocated and is serving ramen to many customers with the same taste as before. A characteristic of this restaurant is that it has only one dish on the menu, it's famous Chinese soba. In this video, you can see how the Chinese soba is made. -
Video article 7:37
The Owner of the Famous Oden Restaurant "Otafuku" in Asakusa, Tokyo Talks About the Popular Food "Oden" Which Has Been Loved by the People of Japan Since the Edo Period! You'll Be Amazed at the Selection of Oden That Can Be Found Throughout Japan!
Food & Drink- 318 plays
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Introducing the Traditional Japanese Food "Oden"! This video, titled "ODEN – IS JAPAN COOL WASHOKU," introduces the traditional Japanese food "Oden." It was created by "ANA Global Channel." The video introduces Sakae Funadaiku (舩大工栄), the owner of the oden restaurant "Otafuku" in Asakusa, Taito ward (台東区), Tokyo. From 2:01 in the video, you can take a look at the delicious oden being served at Otafuku. What Kind of Dish Is Oden? Photo:Oden Oden dates all the way back to the Muromachi period (1336 AD-1573 AD). A dish known as "Tofu-dengaku" (豆腐田楽) became popular amongst the people of that time and eventually became the "Oden" known and loved today. Sakae Funadaiku shares more about the history of oden starting from 0:50 in the video. Oden is a comfort food that has gained popularity over the years and is commonly sold in Japanese izakaya and at food stands called "Yatai." In recent years, the number of convenience stores selling oden is on the rise. You can also purchase the ingredients yourself and prepare oden at home. There are many recipe sites online such as "Cookpad" where you can learn how to make oden. We highly recommend giving this low calorie yet highly satisfying dish a try! How To Make Oden Photo:Oden Oden is a popular hot pot dish that contains a variety of different ingredients. These often include daikon, konjac, boiled egg, atsuage (thick, deep-fried tofu), satsuma-age (deep-fried fish cakes), hanpen (pounded fish paste), tsumire (fish dumplings), ganmodoki (fried tofu fritter made with vegetables) and chikuwa (tube-shaped fish paste cake). There are some areas that also include beef sinew and chikuwabu (tube-shaped wheat cake). Slowly simmering the ingredients over a long period of time is what makes oden so delicious! Try Different Kinds of Oden All Over Japan! Photo:Shizuoka oden The seasonings and ingredients used to make oden vary depending on which area of Japan you are in, so you can enjoy comparing the different flavors of each region! You can try the Kansai-style tsuyu sauce-based oden or the characteristically dark broth of Shizuoka-style oden! In Hokkaido, it's common to eat miso oden in the summer! There is also a popular anime and story book character in Japan based on oden called Oden-kun (おでんくん)! Summary of Oden Photo:Oden This introductory video is packed full of oden footage that will leave your mouth watering! Oden can be enjoyed for either lunch or dinner as well! If you are interested in trying oden, check out some restaurant reviews and hours online and visit a restaurant to try it for yourself! The next time you go traveling in Japan, definitely check out the traditional Japanese dish "Oden" which has been loved by the Japanese people for hundreds of years! -
Video article 6:41
Enjoy Watching How the Traditional Sweet "Dragon's Beard Candy," a Popular Delicacy in China and Korea, Is Made in This Amazing Demonstration Video! The Delicate Sweets Created by the Cheery Professional in This Video Are Simply Amazing!
Food & Drink Shopping- 1.66K plays
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About the Demonstrational "Dragon Beard's Candy" Video This video features footage of a professional making traditional dragon beard's candy by hand at a food stall in the Shin-Okubo area of Shinjuku, Tokyo (東京都新宿の新大久保). The delicate sweets, which are known for being difficult to make, are a traditional sweet in Korea which are also known by the name Kkul-tarae (クルタレ) or Ronshutan (ロンシュータン). In this video, you can see the techniques used to make dragon's beard candy and learn more about the history and characteristics of this traditional sweet. We hope you enjoy the video! What Is Dragon's Beard Candy? Source :YouTube screenshot Dragon's beard candy is a traditional sweet which has been eaten in countries such as China, Korea and Taiwan for hundreds of years. Its popularity has spread to other foreign countries, such as the US, Taiwan, Singapore, Canada and Hong Kong. Dragon beard's candy originated in China over 2,000 years ago, when the delicate treat was originally prepared for the emperor; however, it eventually came to be eaten by ordinary citizens and has been loved to this day. The main ingredient used to make dragon beard's candy is maltose syrup, known as "mugi mizuame" in Japanese. Cornstarch is also an essential ingredient. It's made by stretching a hard piece of candy over and over again to create a candy with a light and crunchy texture. The mildly sweet Dragon's beard candy is often given as a gift (lucky charm) in Seoul, Korea. Watch the Amazing Skills of This Professional Dragon Beard's Candy Maker in Shin-Okubo! Source :YouTube screenshot Each piece of dragon's beard candy is carefully handmade by craftsmen. As can be seen in the video, the street vendor first prepares the maltose syrup candy. He creates a hole in the hard candy and proceeds to stretch the candy using this hole. You can take a look at the stretching process throughout the video. The vendor then stretches the candy over and over while continually covering it in cornstarch until the threads of the candy reach the thickness of what is thought to resemble a dragon's beard. Only highly skilled professionals can make the candy incredibly thin without it breaking or snapping. A single piece of candy is stretched into an amazing 16,384 strands. From 4:26 in the video, the street vendor explains that this is the perfect number of strands to create the most pleasant melt-in-your-mouth texture. At 2:20 in the video, he begins to fold the candy to create the 16,384 strands, which he completes in roughly 35-40 seconds. The highlight of the video has to be when the professional dragon's beard maker shows off the finished product to the customers, at which point it looks beautifully smooth like threads of silk. Many customers are amazed by the look of the finished product! You can take a look at this in the video at 4:18. If you get a chance to see it up close, be sure to take a video of your own and share it with your friends! Source :YouTube screenshot After stretching out the candy, crushed peanuts, almonds, sesame seeds, or coconut can be added as a filling. One piece of candy costs approximately a few hundred yen (a couple bucks (USD)). There are very few people who know how to make the candy as the skills required are so difficult to master. Summary of Dragon Beard Candy There are food stalls in Shin-Okubo and Yokohama's Chinatown (横浜中華街, yokohamachuukagai) where you can watch dragon beard's candy being made right before your eyes. You can also buy dragon beard's candy online, sometimes sold under the name "Dragon Candy." For those interested in tasting and experiencing the delicate texture of dragon beard's candy, we highly recommended purchasing some and trying them out for yourself! Watching how the amazing dragon beard candy is made is guaranteed to pique your curiosity! Be sure to check it out in the video! -
Video article 4:05
Amezaiku: The Japanese Art of Candy Sculpting Is a Living Tradition Handed Down Since the Edo Period. Check out the Amazing Craftsmanship in Shaping Maneki-Neko!
Food & Drink- 249 plays
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The Traditional Candy Sculpting Art of "Amezaiku Yoshihara" "Fujimaki Select Ginza Store" created this short documentary video in which an artisan of a Tokyo-based shop specializing in Amezaiku, "Amezaiku Yoshihara", demonstrates the traditional candy sculpting. The method for making Amezaiku is laid out in the short video. It's not subbed, but don't worry. The description given in this article will help you understand it, and we'll also explain its history as a popular street performance in Japan during the Edo period(1603-1868 A.D.). An artisan shop in Tokyo specializing in Amezaiku, "Amezaiku Yoshihara" draws even international attention. Not only the demonstrate sales, Yoshihara offers some enjoyable workshops designed to make us get familiar to the traditional art of candy sculpting. Amezaiku - From the Edo Period to the Present Photo:Amezaiku Amezaiku is mentioned in the old texts written during the Edo period. In the old days, Amezaiku artists were selling it on the streets or at festivals. This vestige is still seen today, demonstrated in the sale of Amezaiku at festivals or cultural events, which is commonplace in Japan. Mystical animals or flowers shaped by the artists' hands are particularly entertaining, especially among children. Yoshihara is committed not only to passing on the traditional art, but also to the tastes and qualities of the treats. How to Shape Candy Into a Maneki-neko (Beckoning Cat) Source :YouTube screenshot Amezaiku involves many steps but the whole process is done by hand. 1. The candy base is boiled until it becomes soft, then kneaded and pulled so as to have the proper appearance. (0:05-) 2. The candy ball is then formed into a ball and mounted on a stick (0:56-) Source :YouTube screenshot 3. Using their hands or other tools, the candy ball is then shaped into a cat. This sculpting step should be completed within 3 minutes before the candy cools and hardens again. (1:12-) 4. Heat is then applied using a burner to attach the tiny decorative heart to the cat. (2:06) Source :YouTube screenshot 5. The cat's face is painted with edible coloring. (2:43-) 6. The candy sculpted cat is completed. (3:53-) Information About Amezaiku Yoshihara "Amezaiku Yoshihara" opened in 2008 as the first shop in Japan dedicated to Amezaiku. The popular products such as rabbits, pandas, owls or shiba dogs are also available on their online shop. The price range of these miniature edible craftworks is from 700-1000 yen. How about getting some as a souvenir? they've got more than just ready-made candies as well. You can also pick from their catalogue and the candy maker will make it for you. It is also possible to hire them to demonstrate sales at festivals or events. Yoshihara offers candy sculpting workshops at the Yanaka branch. Participants are instructed to create 3 different Amezaiku crafts in an hour-long workshop. Summary of the Amezaiku Demonstration Video Source :YouTube screenshot In the video, an Amezaiku artist sculpts a Beckoning Cat with expert speed while giving a sales talk. Such conversations are also a part of the entertainment. Watch the video to learn the Japanese candy sculpting process ! ◆Amezaiku Yoshihara Sendagi Main Store◆ 【Address】 Tomoe Biru 1F, Sendagi 1-23-5 Bunkyo-ku, Tokyo (zip 113-0022) 【Access】3 minutes from Tokyo Metro Chiyoda Line Sendagi Station 【Hours】Mon, Wed -Fri 13:00 - 18:00 (the demonstrate sales till 17:00), Sat-Sun & Holidays 10:00 - 18:00 (the demonstrate sales till 17:00) 【Closures】Tuesdays (except statutory holidays that fall on Tuesday) 【Parking】 No dedicated parking lot (There are some paid parkings in the block) 【Telephone No】(+81) 03-6323-3319 【Official Website】Amezaiku Yoshihara https://ame-yoshihara.com/english/ -
Video article 12:01
Three Michelin Stars in the Michelin Guide! The Charcoal-Grilled Sweetfish, Prepared by the Japanese Restaurant "RyuGin" in Tokyo
Food & Drink- 18 plays
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RyuGin - Three Stars in the Michelin Guide This video introduces the amazing "Oyogashi Ayu" (Swimming Sweetfish), at the Japanese restaurant "RyuGin" in Roppongi, Tokyo. In the video you can see the fish swimming around in salt water before being turned into amazing cuisine. This gives them a somewhat salty taste as they absorb the salt through their gills. Also, when they skewer the sweetfish, they stick the gall bladder with the skewer to release the bile and reduce the bitterness of the sweetfish, giving it an elegant aroma. Every process is at RyuGin has a purpose and brings out the most flavor possible. Be sure to check out the video to see their superb river fish dishes. ◆RyuGin Store Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station off the Tokyo Metro Chiyoda Line, Hibiya Line, and Toei Subway Mita Line / Directly connected to Yurakucho Station off the Tokyo Metro Yurakucho Line (4-minute walk) / Directly connected to Ginza Station off the Tokyo Metro Marunouchi Line, Hibiya Line and Ginza Line (5 minutes walk) / Yurakucho Station off the JR Yamanote and Keihin Tohoku lines (5-minute walk) 【Price Range】¥50,000+ 【Hours】17:30-23:00 (L.O. 20:00) 【Closures】Irregular ※Please check on their website 【Parking】None 【Phone】03-6630-0007 【Official Homepage】日本料理 龍吟 | Nihonryori RyuGin http://www.nihonryori-ryugin.com/ 【Tabelog】RyuGin (龍吟) https://tabelog.com/tokyo/A1301/A130102/13001457/ -
Video article 25:23
Discover the Secrets of a Japanese Restaurant That Has Been Awarded Three Stars by the Michelin Guide for 13 Consecutive Years! A Look Inside the Mind of the Master Chef Leading the Japanese Culinary Industry!
Food & Drink- 20 plays
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This video, titled "#29_Hiroyuki Kanda" (#29_神田裕行(かんだ)), was released by "Palais De Z - The Future of Deliciousness" (パレ・ド・Z〜おいしさの未来〜). In this video, Chef Hiroyuki Kanda of the Japanese restaurant "Kanda" in Nishi-Azabu shares his passion for cooking. Kanda trained in Paris when he was young, and after further honing his skills at Aoyagi in his hometown of Tokushima, Kanda went independent at the age of 40. The food served at "Kanda" is a combination of visual beauty and inner depth. The food prepared by the top chef is truly exquisite. At 11:46 in the video, he personally travels to Minami Uonuma in Niigata Prefecture to harvest the finest varieties of rice. This master Japanese chef has a strong dedication to creating the finest dishes.