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!

Fluffy Dashi-Maki Tamago Topped With Kabayaki Eel! This video shows the shops lining Osaka's Kuromon Market. The video shows fluffy dashi-maki tamago being cooked at a one of the shops. In Japanese cuisine, there is a dish called "umaki," which is a dashi-maki tamago (rolled Japanese-style omelette) with kabayaki eel at the center, but this restaurant sells eel on top of the egg instead. Known as "Osaka's Kitchen," Kuromon Market is where you can get a variety of foodstuffs, including seafood, fruit, and processed foods. As you can see in the video, eating around is one of the best parts of the market. Consider stopping by if you're in Osaka! 【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

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!

This video, titled "[Exquisite] A Famous Michelin Eel Restaurant! One of Tabelog's Top 100 Restaurants [Unagi Tomoei] Food Porn" (【極上】ミシュランの鰻の超有名店！食べログ百名店【うなぎ亭 友栄】飯テロ), was released by "Roid Gohan" (ロイドごはん). This video shows delicious eel dishes at Unagi Tomoei in Odawara City, Kanagawa Prefecture. After an introduction of the menu from the exterior of the restaurant, you'll enjoy delicious eel, freshly cut liver (with sauce and wasabi), and the high-class unaju. The video shows that the eels are thick and fluffy with just the right amount of fat. Be sure to try sprinkling some fresh wasabi on the eel as well. Check out the video to see some delicious eel dishes!

This video, titled "[Two Stars in the Michelin Guide Yokohama] Enjoy Kaiseki Cuisine in a 50-Year-Old Sukiya-Zukuri Building｜The Essence of Japanese Cuisine ~ Masago Saryo" ([ミシュランガイド横浜二つ星]・築50年の数奇屋造りの一軒家で楽しむ懐石料理 和食の真髄を堪能~ 真砂茶寮 ~), was released by Restaurant ShortShort Films. This video introduces "Masago Saryo," a 50-year-old restaurant in Yokohama that has been awarded two Michelin stars. The restaurant has the appearance of a quiet hideaway, serving kaiseki cuisine that allows diners to relax and just enjoy the flavors. It's not so much about the deliciousness of the food as it is about the quiet enjoyment of Japanese cuisine. In this video, the owner of Masago Saryo talks about his passion for his restaurant and his cuisine.

This video is titled "Dinner at Kagurazaka Ishikawa (神楽坂 石かわ).. 3 Michelin Star Kaiseki!" It was released by Glorious Gluttony! This video introduces the restaurant Kagurazaka Ishikawa, a high-class restaurant that has been awarded three stars in Michelin Tokyo. Opened in 2003, Kagurazaka Ishikawa is a famous Japanese restaurant that has been awarded three stars by Michelin since 2009. The numerous kaiseki dishes prepared using a wealth of seasonal ingredients are sure to leave you satisfied, and it is the first restaurant that you should consider if you're looking to try Japanese cuisine. In this video, you can see some of the dishes at Kagurazaka Ishikawa, so if you're interested in the restaurant, check it out in the video!

Unagi Hitsumabashi, a Specialty of Nagoya City, Aichi Prefecture This video shows the Hitsumabushi at Shirakawa, a restaurant in Nagoya City, Aichi Prefecture. Hitsumabushi is a dish in which a quarter of the unagi kabayaki on rice is served in a bowl, topped with condiments and spices such as green onion, wasabi, and chopped nori, and then topped with dashi or tea. Hitsumabushi is said to be a local gourmet that originated in Nagoya. Shirakawa, introduced in this video, is also located in Nagoya City, and Shirakawa's unagi hitsumabushi is served with dashi. Be sure to try Nagoya's specialty, unagi hitsumabushi! ◆Shirakawa Store Information◆ 【Address】3-15-33 Sakae, Naka Ward, Nagoya City, Aichi Prefecture Sakae Gas Building, B1F 【Access】A 1-minute walk from Yabacho Station off the Meijo Subway Line. 【Avg. cost】¥2400+ 【Hours】11:00-14:30 (Last order) / 17:00-20:00(Last order) 【Closures】None 【Parking】None 【Phone】+81-50-5597-8629 【Official Website】Nagoya's Specialty Hitsumabushi｜Unagi Shirakawa https://hitsumabushi.jp/ 【Tabelog】Shirakawa Sakae Gas Building Branch https://tabelog.com/en/aichi/A2301/A230103/23006137/

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.

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.

This video, titled "[Chashu] How to Make the Chashu Pork of a Popular Ramen Restaurant! [Barbeque Pork] [Ramen] [Boiled Pork] [Stockpot], [Petitlucky] Vol. 3. #StayHome #WithMe #TogetherAtHome" (チャーシュー】人気ラーメン店のチャーシューの作り方教えちゃいます【焼豚】【ラーメン】【煮豚】【寸胴】【プチラッキー】Vol.3 #StayHome #WithMe #家で一緒にやってみよう), was released by "COCOCOROチャンネル." One of the most essential ingredients in Japanese ramen is the chashu. Ramen from famous restaurants are served with only the finest chashu, which will have you grinning as you eat it. In this video, the chef at PetitLucky shares his recipe for making delicious chashu that you'd find at a restaurant, at home. It may take a little bit of work, but you'll be able to make your own delicious ramen in no time! If you want to make amazing Japanese ramen in your own home, take a look at this recipe for chashu!

This video, titled "[An Extremely Popular Restaurant in Hachioji] Tantan, the Pinnacle of Hachioji Ramen" (【八王子の超人気店】タンタン 八王子ラーメンの最高峰タンタン), was released by "Ramen Daisuki KOBAcchi" (ラーメン大好きKOBAっち). This video introduces one of the most popular ramen shops in Hachioji, "Tantan." Tantan is the No. 1 most popular ramen in Hachioji, known as the "ramen topped with finely chopped onions," for which Hachioji is famous. A special feature of Hachioji's Tantan ramen is its chashu pork, which is easy to eat and soaks up the broth, giving it even more flavor. In this video, you can see a sample of one of Tantan's most popular ramen dishes, the extra-large chashu pork noodles!

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.

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 "Houkiboshi｜Akabane｜Tantanmen" (ほうきぼし　赤羽　担々麺), was released by "Nationwide Ramen Videos" (全国ラーメン動画). Houkiboshi (ほうきぼし) is located 3 minutes from JR Akabane Station by foot, and their soupless tantanmen is very popular! The owner, who was 18 years old when opening the restaurant, became the talk of the town because she was so beautiful, and after only three months, people started lining up to try her noodles! The video shows not their signature dish "soupless tantanmen, but instead, tantanmen with soup. In fact, it's a hidden specialty of the shop. The soup is rich and mildly spicy with a hint of sansho (Japanese pepper) and eight kinds of spices. The medium thick noodles go great with komatsuna (Japanese mustard spinach), miso, and bean sprouts! Topped with a little bit of nuts and you have yourself a meal!

The History of Taruzake with the Flavor of Yoshino Cedar This video explains the history of Kiku-Masamune's "Taruzake" (sake that has been kept in a wooden cask) and the process of barrel making. During the Edo period (1603-1867), when sake was first introduced to Japan, it was stored in barrels and transported to Edo (Tokyo) on boats called "taru-kaisen" (cargo vessels that carried sake). "Nada no sake," which was carried from above and became popular as "Kudarizake," naturally developed a cedar aroma while being stored in the barrels. The video explains the barrel-making process in detail. Kiku-Masamune's "Taruzake" is made by pouring dry sake into a cask made of Yoshino cedar from Nara Prefecture, one of Japan's leading cedar-producing regions. Be sure to give it a whiff and a sip if you get the chance! 【Official Homepage】Kiku-Masamune (菊正宗) https://www.kikumasamune.com/

This video, titled "Higashi-Ikebukuro｜Taishoken｜Main Store (Famous for Its Roots in Tsukemen) Minami-Ikebukuro, Toshima City" (東池袋 大勝軒 本店（つけめんのルーツの名店）豊島区南池袋). was released by "Nationwide Ramen Videos" (全国ラーメン動画). In this video, you'll learn about Taishoken's main store in Higashi-Ikebukuro that is famous for Kazuo Yamagishi, the father of dipping noodles. The history of Taishoken dates back as far as 1948, and the ramen that became the starting point for shoyu ramen in Japan was created by Marucho, the shop that can be called the original Taishoken. From there, Yamagishi opened Taishoken with the wish to "greatly outperform the competition," which sparked the Tsukemen (dipping noodle) boom. In this video, you can see a sample of the noodles at the Higashi-Ikebukuro Taishoken main store, which is famous for dipping noodles. Be sure to check it out!

Freshly Cooked Yakitori at Japan's Food Stalls This is a video of yakitori being grilled and taste tested at a yakitori stall. There are two types of yakitori: one in which chicken is skewered and grilled over charcoal or gas fire, and the other in which chicken is not skewered, but rather, cooked on a teppan grill. This is the type of yakitori found in Ehime Prefecture and other places. The former is probably the more popular variety, but at this stall, the yakitori is pressed on a teppan and then grilled over a gas fire at the end. Pressing helps to brown the chicken by releasing the oil, and the press also steams the chicken so it cooks faster. Yakitori goes great with beer or sake. You can often find yakitori stalls at festivals and other events.

This video is titled "Sukiyabashi Jiro｜Ono Jiro, the Sushi God" (すきやばし次郎　神様小野次郎). It was released by "mrlll." This video introduces Sukiyabashi Jiro, a famous sushi restaurant in Japan that has been awarded three stars by Michelin for eight consecutive years. Every piece of sushi made is sparkling and pleasing to the eye, and the taste is also indescribable, making Sukiyabashi Jiro famous as one of Japan's leading restaurants. It is famous for being the place where former American president, Barack Obama, visited, and it is a sushi restaurant we highly recommend checking out if you can. In this video, Jiro Ono, a chef at Sukiyabashi Jiro, talks about his sushi.

Delicious Yaki Udon With Plenty of Vegetables This video is a recipe video for yaki udon. 【Ingredients (Feeds 2)】 2 Bags of Boiled Udon Noodles Pork Belly 100g Carrots 1/4 stalk Bell Peppers 2 Shiitake Mushrooms 2-3 Ears Spring Onions 1/2 stalk Bonito Flakes 1 Pack Vegetable Oil 2 Teaspoons Soy Sauce 1 1/2 Tablespoons Cooking Sake 1 1/2 Tablespoons Sugar 1 Teaspoon Sesame Oil 1/2 Teaspoon 【How It's Made】 1. Cut the pork belly into 1cm pieces. 2. Cut the carrots into strips. 3. Thinly slice the onions diagonally, 3 to 5 mm wide. 4. Cut the bell peppers lengthwise into 7-8 mm pieces. 5. Remove the stalks from the shiitake mushrooms and slice thinly into 5-6 mm pieces. 6. Combine the seasonings. 7. Put vegetable oil in a frying pan, add the onions and carrots, and fry until warm. 8. After frying for about a minute, add the pork belly and fry it again, breaking it up while doing so. 9. When the pork belly is cooked, lightly season with salt and pepper to your liking. 10. Reduce the heat, put the udon noodles in the empty space and put the shiitake mushrooms and green peppers on top of the udon. 11. Pour the seasoning over the noodles, return to medium heat, cover and wait for 2 minutes. ※Break up the udon noodles during this process. 12. Remove the lid and stir-fry to release the water while mixing it all together. 13. When all the water is gone, place it in a bowl and sprinkle with bonito flakes and you're done! It's easy to make, so if you're looking to try a new recipe, give it a shot!

This video, titled "Bigfin Reef Squid Nigiri Sushi" (アオリイカの飾り切り　握り寿司), was released by "369 [Milock] Cooking Channel" (369【ミロック】お料理チャンネル). This video shows you how to make decorative cuttings with squid. Squid that has been cut using this method not only looks great, but also has great texture. The simple white cuttlefish is one of the most common ingredients in nigiri-zushi, and the direction in which the knife is inserted will give you a different image of the finished product. In this video, they cut the squid from the top and from there they lay the knife down on the surface and cut into the strips diagonally. After that, they pour boiling water over the cut squid and put it in ice water to make a nice pattern. At the end of the video, they have nigiri sushi with the decorated squid!

This video, titled "Marugame Seimen｜Sanuki-Style Ordering" (丸亀製麺　讃岐式注文方法), was released by "Marugame Seimen" (丸亀製麺). This video shows how to order at Marugame Seimen. The ordering process is cafeteria style, so you order udon first. After that, you follow the flow to the tempura and omusubi (onigiri) corner, and finally pay for your food. Be sure to check out the video to see how it all works!

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!

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!

The Delicious Sea Perch of Gion Sasaki This video shows the "Suzuki no Kawa-pari Ishigamayaki" at Gion Sasaki. Roughly translated it means "Crispy Skinned Sea Perch Cooked in a Brick Oven." Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. The sea perch used, called "suzuki" (スズキ) in Japanese, has many different names, including "seigo" (セイゴ) and "fukko" (フッコ) to name a couple. The sea perch is served with Manganji togarashi, baby corn, corn kakiage for garnish. The sea perch is cut in three pieces and salted and left to rest. The skewered sea perch is grilled in a brick oven and served with Manganji togarashi sauce. The sea perch is crispy around the edges, moist and half-cooked inside after being baked in the brick oven, and it is accompanied by the aroma of Manganji togarashi, which gives it a deep flavor. Be sure to check out the video to see how it's cooked. ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Homepage】Gion Sasaki http://gionsasaki.com/ 【Tabelog】Gion Sasaki (祇園 さゝ木) https://tabelog.com/en/kyoto/A2601/A260301/26001863/