The "Unagi Donabe Gohan Zen" at Kyouman Gion in Gion, Kyoto This video shows "Unagi Donabe Gohan Zen" being made at Kyouman Gion.　It's a type of rice dish cooked in an earthenware pot with unagi eel. In the video, you can see the chefs at Kyouman Gion starting off by filleting live eel taken from their tank, skewering it, grilling it over a charcoal fire, and finally making their specialty dish Unagi Donabe Gohan. They use delicious domestic eels from Kagoshima, Aichi, Shizuoka, and other parts of Japan, as well other fresh ingredients bought on the day. When you visit Kyoto, consider stopping by Kyouman Gion for some delicious eel dishes! ◆Kyouman Gion Store Information◆ 【Address】51-2 Motoyoshi-cho, Yamato Shinbashi Higashi-iru, Higashiyama-ku, Kyoto City, Kyoto 【Access】318 meters from Gion Shijo Station 【Price Range】¥5,000+ 【Hours】11:00-15:00 (L.O. 14:00) / 17:00-23:00 (L.O. 22:00) 【Closures】Irregular 【Parking】None 【Phone】075-551-7337 【Official Homepage】Kyouman Gion | KIWA https://kiwa-group.co.jp/kyouman_gion/ 【Tabelog】Kyouman Gion (時菜 今日萬 祇園) https://tabelog.com/en/kyoto/A2601/A260301/26031429/

This video, titled "[Tare Sauce] The Recipe for My Secret Chashu Tare [Ramen] [PetitLucky] Vol.2. #Stayhome #WithMe #TogetherAtHome" (【タレ】某有名店秘伝のチャーシューダレのレシピを教えちゃいます【ラーメン】【プチラッキー】Vol.2 #StayHome #WithMe #家で一緒にやってみよう), was released by "COCOCOROチャンネル." In this video, a chef from a beer bar in Chofu, Tokyo, shares his recipe for an excellent chashu tare. The recipe in the video is for a commercial amount, so it uses 3.6 liters of soy sauce, but you can make it at home by adjusting the ratio to be the same. The beauty of this recipe is that almost doesn't use any knives, just get the ingredients together and leave it to simmer. You can make delicious sauce just by letting it sit overnight. The sauce introduced in the video can be used for more than just chashu, so you can enjoy arranging it to suit your own needs!

Cooking Eggs on a Teppan Grill?! This video shows how to make dashi-maki tamago (Japanese rolled omelets) using a teppan grill at Nanpu, a teppanyaki restaurant in Nagoya City, Aichi Prefecture. Nanpu is a chain of izakaya (Japanese style pubs) established in 1996 with 13 locations in Aichi, Gifu, and Okinawa. In this video, they make dashi-maki tamago and fluffy omelets at Nanpu's main branch in Nagoya City, Aichi Prefecture. You probably don't imagine cooking eggs when you see a teppan grill, but in the video, the use a spatula to expertly cook the eggs. The highlight of the video is the final twirl of the dashi-maki tamago, which can be seen at 1:13. Be sure to check it out! ◆南風 -NANPU- Store Information◆ 【Address】〒462-0056 Aichi, Nagoya, Kita Ward, Chumarucho, 1−4-4 【Access】A 10-minute walk from Shonaidori Station on the Chickamae Subway Line. 【Price Range】¥3,000+ 【Hours】17:00-24:00 【Closures】Irregular 【Parking】Available. 6 spaces 【Phone】052-910-3654 【Official Homepage】南風 -NANPU- https://nanpu.co.jp/ 【Tabelog】Nanpu https://tabelog.com/en/aichi/A2301/A230113/23033046/

A Look at Kyo Tsukimachian's Broad Bean "Rice" Crackers Made Using Traditional Techniques! In this video, we see a craftsman baking bean crackers in Gion, Kyoto. The Gion branch of Kyo Tsukimachian offers a variety of bean crackers, made with plenty of broad beans and carefully baked using a traditional method. How about a souvenir from Gion? Check out the video to see how they bake the bean crackers! ◆Kyo Tsukimachian Store Information◆ 【Address】247-14, Gion Kitagawa, Higashiyama, Kyoto, Kyoto (京都府京都市東山区祇園町北側247-14) 【Access】A 1 minute walk from Gion-Shijo Station from the Keihan Electric Railway 【Admission Fee】¥110+ 【Business Hours】10:00-19:00 【Closures】None 【Parking】None 【Phone】075-533-0141 【Official Homepage】Kyo Tsukimachian Kyoto Branch https://www.kyo-tsukimachian.com/ 【Tabelog】Kyo Tsukianmachi Kyoto Branch https://tabelog.com/en/kyoto/A2601/A260301/26024783/

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!

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.

This video, titled [Fukuoka Gourmet] Three-Michelin Star [One of the leading sushi restaurants in Kyushu] The peak of sushi! [Sushi Sakai] Nishinakasu, Fukuoka City, Fukuoka Prefecture｜sushi｜鮨｜sushi sakai｜ウニ王子チャンネル#88" (【福岡グルメ】ミシュラン三つ星「九州を代表する鮨の名店」で最高峰の鮨体験！【鮨さかい】福岡県福岡市西中洲｜sushi｜鮨｜sushi sakai｜ウニ王子チャンネル#88), was released by "Uni Prince Channel" (ウニ王子チャンネル#88). This video introduces Sushi Sakai, a famous restaurant in Kyushu that has 3 Michelin stars and has been ranked #1 in Tabelog Gold for 3 years in a row! It was only a year after becoming independent that Sakai received one star, and four years later it was awarded its third. Every dish brought to you is top-notch and the sushi is to die for! This video introduces a 30,000 yen course meal from Sushi Sakai, be sure to check it out!

This video, titled "How Master Sushi Chef Keiji Nakazawa Built the Ultimate Sushi Team — Omakase," was released by Eater. This video introduces sushi chef Keiji Nakazawa's "Sushi Sho" at the Ritz-Carlton Residences in Waikiki, Hawaii. Mr. Nakazawa used to be a renowned sushi chef in Tokyo, but now he is taking on the challenge of serving Edo-mae sushi in Hawaii while using local fish. In the dignified atmosphere of the restaurant, the video shows the chefs working diligently to serve delicious local fish. Mr. Nakazawa says that the most important things are body, mind, and spirit. The only item on the menu is a carefully selected omakase course. Once you watch the video, you'll want to visit and taste it for yourself!

This video, titled "[GENEI . WAGAN (Hiroo, Tokyo)] Now Offering Its Finest Creation- Neo Tonkotsu Ramen! "GENEI . WAGAN," a ramen shop in Hiroo, Tokyo, now offers an innovative new type of ramen called Neo Tonkotsu Ramen. GENEI . WAGAN is the only ramen restaurant in Japan that serves ramen kaiseki, and is open only in the evening by reservation. GENEI . WAGAN released a limited edition Neo Tonkotsu Ramen as part of their lunchtime menu, and it attracted a lot of attention from ramen fans. The specialty ramen, which is based on tonkotsu (pork bone) and carefully prepared with unique oil and spices, has become a favorite among ramen fans.

Matsutake Mushroom Buds From Tamba, Kyoto, Cooked on a With a Variety of Cooking Methods This video shows cooking with matsutake tsubomi from Tanba, Kyoto, which are considered to be one of the best matsutake mushrooms available. Matsutake mushrooms are known as a high quality food in Japan and are in season from late August to early November. The Tanba region of Kyoto, as introduced in the video, is famous for its matsutake mushrooms, especially the matsutake tsubomi (buds), which are considered to be of the highest quality. In the video, they create a variety of dishes, including steamed matsutake mushrooms in an earthenware pot, baked matsutake mushrooms in tsutsumi-yaki style, matsutake mushroom rice cooked in an earthenware pot, and "Shin-Tamba," a Japanese sake from Tamba which contains charcoal-grilled matsutake mushrooms. It's a high-end product, so it's hard to find, but when you do get it, it's good to know what to do with it!

It Just Gets Bigger and Bigger as It Cooks! "Basho Senbei," a Specialty of Osaka! This video shows a demonstration of baking basho senbei at a festival stall. Basho means "banana" and basho senbei (rice crackers) are named after the shape of a banana leaf. It's pretty uncommon to find even in Japan, but it's an Osaka specialty, and you can buy it online as well. In the video, you can see the rice cakes that start out the size of the palm of your hand getting bigger and bigger as they're cooked. Be sure to check it out!

Teppan-jinja - A Teppanyaki Izakaya With a Shrine Theme This video shows what Teppan-jinja Soemoncho, a restaurant in Osaka City, is like. Teppan-jinja Soemoncho is a relatively new restaurant that opened in December 2016. A torii gate you'd find at a shrine is attached to the exterior, and as the restaurant's name suggests, the concept is based on a shrine. *"Jinja" means shrine in Japanese. The dishes are grilled skewers of vegetables and meat cooked on a teppan (griddle), and they are made with olive oil for a refreshing taste. They're open until late at night, so if you're ever in Osaka looking for a late night snack, give it a try. ◆Teppan-jinja Soemoncho Store Information◆ 【Address】2 Chome-3-14 Shinsaibashisuji, Chuo Ward, Osaka, 542-0085 【Access】A 3-minute walk from Namba Station on the Subway Midosuji Line / A 3 minute walk from Namba Station on the Subway Sennichimae Line / A 3-minute walk from Osaka Namba Station on the Kintetsu Namba Line / A 5-minute walk from Namba Station on the Nankai Main Line / A 5-minute walk from Namba Station on the Nankai Koya Line / A 5-minute walk from Nihonbashi Station 【Avg. Cost】1 skewer ¥250+, ¥3,000 avg. 【Hours】17:00-05:00 (the following day) ※17:00-03:00 on Mondays 【Closures】None 【Parking】None 【Phone】06-6213-7011 【TripAdvisor】Teppan-jinja Soemoncho https://www.tripadvisor.com/Restaurant_Review-g14127623-d9675545-Reviews-Teppan_Jinja-Chuo_Osaka_Osaka_Prefecture_Kinki.html

Hashimaki, a Standard Food at Festivals in Japan's Chugoku and Kyushu Regions This video shows hashimaki being made at a festival stall. Hashimaki is a standard dish at festivals in the Chugoku and Kyushu regions, in which thinly cooked okonomiyaki is wrapped around chopsticks. Since it's wrapped around chopsticks it's easier to eat than normal okonomiyaki. It's not very famous in the regions east of Osaka unfortunately. There is a theory that this is because people in Osaka prefer okonomiyaki to hashimaki. If you find a hashimaki stall at a festival or other event, be sure to try it!

Bunkyo-ku, Tokyo "18wari Soba (buckwheat) buckwheat noodle store of a master of buckwheat noodle making" Video Introduction This video shows the delicious, two-color "juhachiwari soba" made at "Juhachiwari Soba." Normally, when making soba, buckwheat flour and wheat flour that serves as a binder are added, but soba made only with buckwheat flour is called "Juwari Soba," and soba made with 80% buckwheat flour and 20% flour is called "Hachiwari Soba" (8割蕎麦, lit. "80% soba"). The owner of Juhachiwari Soba makes his Juhachiwari Soba (十八割蕎麦) with both Juwari soba and Hachiwari soba, creating beautiful two-colored noodles. You can see him mixing the two types of soba and cutting the noodles in the video as well. This shop is located near Yushima Tenjin Shrine (Yushima Tenmangu Shrine) in Tokyo, one of the most famous power spots in the city, and has been frequently featured on Japanese tv. Be sure to check out the delicious soba in the video! ◆Juhachiwari Soba Store Information◆ 【Address】2-33-6 Yushima, Bunkyo City, Tokyo 【Access】10 minutes from JR Okachimachi Station / A 3-minute walk from Yushima Station off the subway 【Fee】¥110+ 【Hours】[Mon～Fri] 11:30～15:00（Last order) 17:00～21:00 (Reservation required for parties of 4 and up) / [Sat/Sun/Holidays] 11:30～15:30 (Last order) / ※Open Late on New Years 【Closures】Irregular 【Parking】None 【Tripadvisor】Juhachiwari Soba https://www.tripadvisor.com/Restaurant_Review-g1066442-d7489543-Reviews-Juhachiwari_Soba-Bunkyo_Tokyo_Tokyo_Prefecture_Kanto.html

This video, titled "[Kyoto Gourmet] Nikunotakumi Miyoshi - Japan's Top Restaurant! a Michelin-Starred, Top-Quality Meat Experience in Gion Shijo, Kyoto! Niku Kappo Nikunotakumi Miyoshi ウニ王子チャンネル#57" (【京都グルメ】肉割烹の日本最高峰「にくの匠三芳」京都祇園四条でミシュラン１つ星の極上の肉体験！Niku Kappo Nikunotakumi miyoshi ウニ王子チャンネル#57). It was released by "Uni Prince Channel" ( ウニ王子チャンネル). This video introduces Nikunotakumi Miyoshi, a famous restaurant in Kyoto which was awarded a Michelin star in the Kyoto Guide. They use only the finest quality meat and best cuts, making it a place worthy of its stars. You can taste some of the most delicious meat dishes you can imagine here, so we recommend checking it out at least once! In this video, you'll see Nikunotakumi Miyoshi, one of Japan's best restaurants.

Shelling Oysters Like Crazy! Fresh Oyster and Sea Urchin! This is a video of a chef at a fish market in Osaka's Kuromon Market, shelling oysters and opening sea urchin and also shows taste testing them. Kuromon Market is known as "Osaka's Kitchen" because of the variety of foodstuffs available there, including seafood, fruit, and processed foods. The 580-meter-long market is made up of 150 shops that offer a wide variety of carefully selected ingredients from all over the country. In the video, you can see a chef shelling oysters one after another, as well as opening sea urchins. His hands are so dexterous that you can't help but notice his skills, so be sure to check out the video to see how he does it. 【Official Homepage】Kuromon Market https://kuromon.com/en/ 【Tripadvisor】Kuromon Market (黒門市場) https://www.tripadvisor.com/Attraction_Review-g14134994-d1896861-Reviews-Kuromon_Market-Nippombashi_Chuo_Osaka_Osaka_Prefecture_Kinki.html

This video, titled "22 Courses Fusion Omakase (2 Starred Michelin)!!! Sushi Yoshi 壽司芳 @ TST, Hong Kong," was released by Food Warrior. Sushiyoshi is a sushi restaurant in Tsim Sha Tsui, Hong Kong. Chef Nakanoue, who has a 2-Michelin star restaurant in Osaka, made his debut in Hong Kong. The restaurant is bright and clean, with seating for 12 at the counter, and in this video you can see 22 different courses of food. The menu includes such delicacies as flounder, striped jack, amberjack, Osaka-style bamboo leaf sushi, abalone with sea urchin, caviar with lime, hairtail, seared mackerel, surf clam, blackthroat seaperch, fatty tuna with truffle, hand-rolled tuna, char-grilled tuna with truffle, crab and fried rice cakes with sea urchin and caviar, and more.

Yatsuhashi- One of Kyoto's Most Popular Sightseeing Souvenirs This video shows how to make "Yatsuhashi," a representative souvenir of Kyoto. Yatsuhashi is a Japanese confectionery that has established a firm position as a tourist souvenir of Kyoto. In general, there are two types of yatsuhashi: nama yatsuhashi (non-baked yatsuhashi) and katayaki yatsuhashi (hard-baked yatsuhashi), both are equally popular. The standard flavor is cinnamon, although it is now available in a variety of flavors, such as matcha, strawberry, and black sesame. In the video, you can see the katayaki yatsuhashi being made in the store, so be sure to check it out.

Gohei Mochi From Japan's Chubu Region This video shows gohei mochi being cooked and taste tested at a stall. Gohei-mochi is a local dish from the central region of Japan. It's made by wrapping rice crushed into powder around a skewer, toasting it, and finally dipping it in sauce and cooking it again. There are two types of sauce, one with a soy-sauce base, and the other with a miso base. These vary by season and region, but both are sweetened with sugar. Some of the sauce includes sesame seeds, walnuts, peanuts, and other ingredients, and there are many variations. You can find them at highway service areas and roadside stations in Japan's Chubu region, so be sure to keep your eyes peeled!

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

This video, titled "牛鍋-Gyunabe-Japanese food【江戸長火鉢　62杯目】," was released by "てこ蔵・TEKOZO." Beef nabe (hot pot), a dish that originated in Yokohama, is a dish in which beef is cooked in a hot pot with sweet miso sauce, similar to sukiyaki. This video shows how to make beef hot pot while referencing the famous restaurant "Ota Nawa Noren" in Yokohama. The recipe for miso sauce is made with 5 tablespoons of miso, 2 tablespoons of sake, 2 tablespoons of mirin, and 1 tablespoon of sugar, and heating it over low heat for about 20 minutes. The beef is placed in a pot with beef fat and dashi broth, then scallions, tofu, shirataki, mushrooms, and other ingredients are added. Finally, garland chrysanthemum is added to complete the dish. When you are ready to eat it, you can put it in a beaten egg. As you can see in the video, this dish goes great with beer!

This video, titled "Japanese Food - $300 HIGH END SUSHI Teruzushi SUSHIBAE Japan" was produced by Travel Thirsty. Takayoshi Watanabe, the owner of Teruzushi, a sushi restaurant in Tobata, Kitakyushu, makes a variety of sushi. Takayoshi Watanabe's knife handling is nothing short of brilliant. The video is quite long, at nearly 40 minutes, but it's well worth the watch! The eel sushi that appears at 15:15 is absolutely amazing. The rest of the sushi is also tantalizing. If you don't get a chance to visit Japan often, watch this video to get your fill! Also, check out Takayoshi Watanabe's facial expressions...

This video, titled "【ASMR】牧草牛ヒレ肉を捌いてステーキの焼き方を紹介します Grass fed beef -Tender Loin-," was released by Nikuhack. Cattle raised only on grass are called "grass-fed." Grass-fed beef does not get marbled and has a redder color. The best grass-fed beef fillets are recommended to be grilled vigorously and eaten as steak. The video shows in detail how the butchers neatly cut and grill the grass-fed beef fillet. High-quality beef can be cooked on the surface and then lightly cooked with the remaining heat to bring the flavor. Beef cooked like this just melts in your mouth!

This video, titled "#15 Shuzo Kishida (Quintessence)" (#15_岸田周三（Quintessence）), was released by "Palais de Z - The Future of Deliciousness" (パレ・ド・Z〜おいしさの未来〜). This video introduces Shuzo Kishida, the owner-chef of Quintessence, a restaurant that was awarded 1st place among the three Michelin stars restaurants of Tokyo in 2020. One of the characteristics of Chef Shuzo Kishida is that he does not create recipes, and he believes in continuous growth. He has a belief in his ingredients, and in the way he goes to the market to find what he is satisfied with, you can sense the splendor of his sincere approach to cooking. In this video, you'll learn about Chef Shuzo Kishida's career and his passion for cooking!