Video introduction of "Tokyo Shiba Tofu Restaurant Kai", a tofu specialty restaurant in Minato-ku, Tokyo This video, titled "[Japanese Cuisine] Tofuya Ukai (【和食】とうふ屋うかい　Touhuya Ukai), was released by "美味しんブログ Delicious blog." Tokyo Shiba Tofuya Ukai, shown in the video, is a tofu specialty store with a marvelous garden in Tokyo Tower located in Tokyo's Minato Ward. It's rare to find a tofu specialty store; however, their charm is their delicious food and gardens and also the surrounding scenery unique to the city. The Japanese dishes pair well with sake, and it's a place that we highly recommend checking out if you have the chance. Now, let's take a look at Tofuya Ukai! The Tofuya Ukai Monthly Course Shown in the Video Source :YouTube screenshot The video shows the monthly course at Tofuya Ukai, so we'll be introducing it to you here. ① Appetizer The 1st item on the course, which can be seen from 2:27 in the video, is abalone and somen (thin noodles), a Japanese lantern filled with bayberry, seared pressed sushi, and shrimp karasumi. It's a luxurious menu from the get-go! ② Specialty Age-Dengaku The 2nd item on the course, seen from 3:03 in the video, is the famous age-dengaku, a type of deep fried tofu. It can be enjoyed even more by eating it with the finely cut white leeks that come with it. ③ Minced Shrimp Dumplings The 3rd item on the course, which can be seen from 3:26 in the video is a minced shrimp dumpling. Don't let its appearance deceive you as this dish is bursting with flavor. Source :YouTube screenshot ④ Kamo Eggplant with Sesame Sauce The 4th item on the course, seen from 3:35 in the video, is Kamo eggplant with sesame sauce. The eggplant with sesame sauce has a simple appearance but is made from carefully selected ingredients and has a powerful taste that makes it not the least bit inferior to other dishes. ⑤ Specialty Tosui Tofu The 5th item on the course, seen from 4:09 in the video, is the famous specialty Tosui Tofu. Once you try this tofu, you'll never be satisfied with any other tofu. ⑥ Special Selection Charcoal Grilled Wagyu Beef The 6th item on the course, seen from 4:17 in the video, is the special selection charcoal grilled wagyu beef that has been luxuriously grilled over charcoal. The delicious charcoal grilled wagyu beef pairs unexpectedly well with wasabi. ⑦ Ayu Rice The 7th item on the course, seen from 5:17 in the video, is, ayu rice, in which ayu (sweetfish) has been expertly cooked in rice. The set of simple but delicious ayu rice and miso soup warms and heals the body from the core. ⑧ Fig The 8th item on the course, seen from 5:38 in the video, is the dessert item, fig. You can eat one after the other, with the figs having a strong sweet taste. This monthly course is ¥14,200 including tax. Summary of Tofuya Ukai Photo：Teppanyaki meat In this article we introduced "Tokyo Shiba Tofuya Ukai." Not only can you enjoy course meals at this tofu specialty restaurant, but you can also buy souvenirs as well. Be sure to check them out when you visit if you're looking for gifts for friends and family. Many of the items have a rustic Japanese atmosphere about them. The kaiseki cuisine centered on the tofu of the well-known restaurant Tofuya Ukai is packed with flavors that represent the spirit of Washoku. The menu is also quite extensive, and all seats are non-smoking with private rooms available for reservation. That being said, you can feel at ease even when coming with children. In addition to the Tokyo Shiba branch introduced in the video, "Tofuya Ukai" also includes Kawasaki's "Tofuya Ukai Saginuma Branch" and Tokyo Hachioji's "Tofuya Ukai Owada Branch." The Ukai Group includes Ukai Toriyama, Ukai Chikutei, Ginza kappou ukai, “Roppongi kappou ukai, Roppongi Ukai-tei, Hachioji Ukai-tei, Ginza Ukai-tei, Omotesando Ukai-tei, Yokahama Ukai-tei, Azamino Ukai-tei, Grill Ukai Marunouchi Branch, and Le Poulet Brasserie Ukai, with many restaurants being operated in the outskirts of Tokyo. Consider checking these out as well Tofuya Ukai offers hospitality in all its forms, from the food, to the Sukiya-style architecture that retains a chic Edo feel, to the garden that changes its appearance in each of Japan's beautiful four seasons. If you're thinking of traveling to Tokyo, consider making reservations! ◆Tokyo Shiba Tofuya Ukai｜Restaurant Overview◆ 【Address】4-4-13 Shiba Koen, Minato-ku, Tokyo 【Directions】 A 5-minute walk from the Akabanebashi Exit of Toei Oedo Line Akabanebashi Station A 9-minute walk from the #1 Exit of Tokyo Metro Hibiya line Kamiyacho Station A 7-minute walk from the A4 Exit of Toei Mita Line Shiba Koen Station A 20-minute walk from the North Exit of JR Hamamatsucho Station 【Hours】 Weekdays　11:45 - 15:00, 17:00 - 19:30 Saturday・Sunday・Holidays　11:00 - 19:30 【Telephone】03-3436-1028 【Official Website】Tokyo・Shiba Koen Tofu Kaiseki Cuisine "Tokyo Shiba Tofuya Ukai" https://www.ukai.co.jp/english/shiba/ 【Yelp】Tokyo Shiba Tofuya Ukai https://www.yelp.com/biz/%E6%9D%B1%E4%BA%AC-%E8%8A%9D-%E3%81%A8%E3%81%86%E3%81%B5%E5%B1%8B%E3%81%86%E3%81%8B%E3%81%84-%E6%B8%AF%E5%8C%BA?osq=Tofuya+Ukai

This video, titled "Yoshimuraya｜2-12-6 Minami-Saiwai, Nishi Ward, Yokohama｜Ramen & Ajitama" (家系総本山 吉村家　横浜市西区南幸2-12-6　ラーメン 味玉), was released by "Nationwide Ramen Videos" (全国ラーメン動画). This video introduces "Yoshimuraya" in Yokohama City, Kanagawa Prefecture. It is the origin of Iekei ramen, so much so that a genre called "Iekei ramen" was created, and many customers come here every day. They have been in business since 1974 and sell more than 1,500 bowls of ramen a day. There are a variety of toppings on the table, and customers can change their preferences as they please. This video shows you what it's like to visit Yoshimuraya, the headquarters of Iekei ramen!

This video, titled "Food in Japan | Shinjuku Tsurutontan | Japanese noodle restaurant | 新宿つるとんたん," was released by "Destination Japan." In this video, you can see "Shinjuku Tsurutontan," a noodle restaurant in Shinjuku. They have a wide range of menu items, from Western-style udon to standard yam udon and sushi rolls. Check it out in the video!

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 "Iida Shoten" (飯田商店), was released by "行列覚悟のラーメン店Ramen shops worth the wait." This video introduces the popular ramen shop "Iida Shoten," (Shouten) which is so popular that you need a numbered ticket to get in. Many of the ramen shops today have a strong visual impact, but this one doesn't have any. It's a shop that focuses on simplicity. The taste of the soup and the roasted pork chashu, with a flavor you won't find in other ramen restaurants, is enough to keep customers coming back. In this video, you can see how to get to Iida Shoten and what the ramen looks like. Be sure to check it out!

Introducing Monjayaki – The Soul Food of Downtown Tokyo! This video, titled "How To Make 'MONAJAYAKI' With Spicy Caviar - Japanese Street Food," was uploaded by Ante. It introduces monjayaki, a soul food of Tokyo. Monjayaki is a local food in the suburbs of Tokyo where the delicious pancake-like food is cooked over a teppan. Monjayaki is similar to okonomiyaki, but it's characterized by the fact that it does not solidify on the griddle after being heated. Monjayaki was originally loved as a snack by children. However, over time, more and more ingredients were added, and it became a popular dish among adults as well. In this article we’ll introduce monjayaki! How to Make Monjayaki Photo：How to make monjayaki In this article, we'll show you how to make monjayaki by following the video of the traditional Tsukishima Monjayaki restaurant "Kondo," which has been in business for 70 years. Start by oiling a hot teppan, as shown at 0:06 in the video. Then, put finely chopped vegetables, the flour and water mixture, and your favorite ingredients, such as tenkasu, on the griddle. The most popular toppings for monjayaki are mentaiko (spicy cod roe), mochi (rice cakes), cheese, baby star ramen, boneless pork rib, kimchi, beef tendon, corn, squid, and sakura shrimp. Open the middle of the ingredients and make a ring of cabbage around it to form a bank. Place the mentaiko, the main ingredient, in the open space in the middle. Then, mix the mentaiko and dashi batter thoroughly, as shown at 0:55 in the video. When the mentaiko is cooked and begins to change color, toss it with the surrounding cabbage. Finally, use a spatula to finely chop the ingredients, as shown at 1:33 in the video. Finish with a cheese topping, and when it melts, it's ready! It takes less than three minutes to complete, so if you're looking for a quick, delicious snack, then monjayaki is the way to go! You can eat it with chopsticks, but when it comes to monjayaki, eating it with a small spatula and pairing it with beer or other alcoholic beverages is the most common way it's enjoyed among adults. Another popular way to eat it is to grill sausages and butter corn with soy sauce on the griddle together, as can be seen at 3:25 in the video. Monjayaki Across Japan Photo：Monjayaki from Tsukushima Kondo, Tokyo 1. Popular Monjayaki in Tokyo There are many long-standing monjayaki restaurants in downtown areas such as Sumida, Koto, Daito, Katsushika, Adachi, and Arakawa. The most famous tourist spots are Tsukishima (Kondo) in Chuo, Tokyo, and Asakusa in Taito, Tokyo. Nishinaka-dori in Tsukishima, Chuo, Tokyo is often called "Monjayaki Town" and "Monja Street" and is typically crowded with tourists. 2. Monjayaki in Gunma Besides the usual cabbage, monjayaki in Gunma is characterized by its small amount of ingredients and the fact that it's seldom cooked. It's even said by some that monjayaki originated in Gunma Prefecture, where udon flour, which was left over from the production of udon, a local specialty, was mixed with water and then grilled. In Isesaki, in the southern part of Gunma Prefecture, the origin of Isesaki's monjayaki is said to be when children mixed udon flour and water, added soy sauce, and grilled it on a teppan as a snack. 3. Ashikaga Monjayaki in Tochigi Monjayaki in Ashikaga, Tochigi, is similar to monjayaki that can be eaten at snack shops. It's made of flour and water only, with a very watery material, and is cooked thinly like a crepe. Leftovers are sometimes left to harden before being eaten as "senbei." Summary of Monjayaki, a Historical Japanese Snack Photo：Monjayaki There's an illustration of something called "Monjiyaki-ya" (文字焼き屋) in the Hokusai Manga published in 1819, and it's believed that monjayaki had already existed by the Edo Period (1603-1868 AD). There are many theories about the origins and roots of the historical dish, but the fact remains that Japanese people love monjayaki and various kinds of monjayaki have been created all over Japan. Using a hot plate makes it easy to enjoy monjayaki, so consider trying it at home!

This video, titled "【#すき焼き】「人形町 今半 本店」の個室で、絶品一人すき焼き? WAGYU SUKIYAKI at Ningyocho IMAHAN Honten," was released by "ごはん日記 - where and what locals eat in TOKYO." This is a video showing how sukiyaki, a Japanese cuisine, is served at the long-established restaurant "Imahan" in Ningyocho. Ningyocho Imahan in Tokyo's Chuo Ward is a long-established sukiyaki and shabu-shabu restaurant. The restaurant is particular about identifying the beef and serving only the finest cuts. In this video, they enjoy sukiyaki in a private room on the second floor with an upscale atmosphere. From appetizers to sukiyaki, rice with egg, and dessert, check out the vast menu they have to offer!

This video, titled 貝ガラ屋＠淵野辺, was released by 行列覚悟のラーメン店Ramen shops worth the wait. This video introduces the ramen shop "Kaigaraya" in Sagamihara. What makes this ramen shop unique is the soup made with oysters, which is a must-try for seafood lovers. There are only two types of noodles on the menu, oyster soba and oyster tsukemen, so you don't have to worry about what you're going to eat. The side dish, oyster rice, is also delicious, so we recommend ordering it. In this video, you can see the oyster soba at Kaigaraya, so be sure to check it out.

This video, titled "[Tentative title] The 8th National Udon Summit in Kumagaya 2018" (【仮題】第8回 全国ご当地うどんサミット in 熊谷 2018), was released by "National Udon Summit in Kumagaya" (全国ご当地うどんサミット in 熊谷). This video shows the 8th National Udon Summit in Kumagaya, that took place in 2018. Thirty-two restaurants from Hokkaido to Kyushu participated in the event and 120,000 people visited the event over two days. Visitors were able to compare unique local udon dishes and vote for their favorite participating restaurant. 2018's grand prize went to "Kumagai Udon" from Saitama Prefecture. The video introduces 32 different types of "local udon" that vary in shape, color, and soup stock depending on the region. We hope you'll take a look at the excitement of the event!

This video, titled " A Jiro-style restaurant with a long line of customers! Visiting a ramen shop I've been wanting to try for a long time (Sannen Shokutaro)" ( 【大食い】行列の絶えない二郎系！ずっと行ってみたかった念願のラーメン屋さんに行ってきた【三年食太郎】), was released by "Sannen Shokutaro" (三年食太郎). In this video, they introduce Ramen Fujimaru, famous for its Jiro-style ramen. Ramen Fujimaru is one of the most famous Jiro-style ramen shops, and it's said that if you want Jiro style ramen, this isthe place to go. The light broth is packed full of flavor, and you can eat an unbelievable amount of Jiro-style ramen. If you want to eat Jiro-style ramen, you've got to check this place out! The video shows you what people are actually eating at Ramen Fujimaru, so if you're interested, take a look!

This video, titled "The Man Who Has Been Slurping Down Nakamoto Noodles for Years Tries Them Again. Mouko Tanmen Nakamoto Yokohama Branch [Food Porn] Susuru TV. Episode 1422" (中本を一年すすり続けた男が、あらためて蒙古タンメンをすする 蒙古タンメン中本横浜店【飯テロ】 SUSURU TV.第1422回), was released by "SUSURU TV." This video introduces Mouko Tanmen Nakamoto's Yokohama Shop, which is very famous for its super spicy ramen in Yokohama. Mouko Tanmen is a very popular ramen that is characterized by it's spicy soup that you can't finish without a sip of water. The toppings are also very characteristic, and it is not often that you see egg, wakame seaweed, and mapo tofu on top of ramen. In this video, you can see a review of the ramen, so if you are interested, be sure to check it out!

This video, titled "Menya Musashi｜Shinjuku Flagship Store｜Nishi-Shinjuku, Shinjuku, Tokyo｜Kakuni Tsukemen｜Standard" (麺屋武蔵 新宿総本店　東京都新宿区西新宿　角煮つけ麺 並), was released by "Nationwide Ramen Videos" (全国ラーメン動画). This video introduces Menya Musashi with the motto "no two shops have the same flavor." Their Shinjuku flagship store serves a double broth of "animal-based soup" and "seafood-based soup" which is mainly made with chicken and pork bones. However, the Ikebukuro branch offers ramen that is mainly deep-fried toppings, and the Okachimachi branch uses tonkotsu soup as its base, and offers three colors of ramen: white, red, and black, showing that each shop is completely different. In this video, you can see a sample of the Kakuni Dipping Ramen served at the Shinjuku flagship store, so if you're interested, check it out!

The Popular Japanese Cuisine, Tonkatsu! This video, titled "Japanese Food - FRIED PORK CUTLET Tonkatsu Tokyo Japan," was released by "Travel Thirsty." It introduces the popular Japanese dish, tonkatsu. Tonkatsu is one of the most popular gourmet dishes in Japanese cuisine. Fujiki Ningyocho, a tonkatsu restaurant in downtown Ningyocho, Tokyo, is a famous restaurant with a long history where you can enjoy traditional tonkatsu. If you want to enjoy the best in Japanese cuisine, Fujiki Ningyocho is a must-visit tonkatsu restaurant, and has become one of the most popular gourmet spots in Tokyo. How the Popular Japanese Dish, Tonkatsu, Is Made! Photo：Tonkatsu A popular menu item at Fujiki Ningyocho is the standard roast pork cutlet set meal. Fujiki Ningyocho's tonkatsu is characterized by the use of thick slices of pork loin, which can be seen at 0:21 in the video. The pork is sliced into stringy strips with a knife, dipped in flour, beaten eggs, and sprinkled with bread crumbs, and then fried in oil to give it a crispy outer layer. A good tonkatsu is usually served with a generous helping of shredded cabbage. There are many Japanese restaurants in the country that serve delicious tonkatsu, so be sure to try out a bunch to find which one you like best! Popular Menu Items at Fujiki Ningyocho Source :YouTube screenshot Three types of brand-name pork are used at Fujiki Ningyocho: Mizuho Imo pork from Ibaraki Prefecture, Aino natural pork from Mie Prefecture, and Iwachu pork from Iwate Prefecture. The pork is carefully selected for gourmet customers and expertly prepared by professional chefs to make the pork tender and juicy. Fujiki's signature large bone-in tonkatsu, seen at 9:24 in the video, is a gourmet specialty, and the melt-in-your-mouth meat just falls right off the bone. Other popular dishes include pork cutlets and pork sauté prepared with carefully selected ingredients. Summary of the Exquisite Tonkatsu a Fujiki Ningyocho Photo：Tonkatsu In addition to Fujiki Ningyocho featured in the video, there are many more delicious tonkatsu restaurants in Tokyo that have been around since the city's establishment. If you want to experience the Japanese food culture that has become a large part of Japanese culture, stop by Fujiki Ningyocho, a famous tonkatsu restaurant in Tokyo, for lunch! ◆Fujiki Ningyocho｜Store Information◆ 【Address】1 Chome-5-14 Nihonbashiningyocho, Chuo City, Tokyo 103-0013 【Access】A 3-minute walk from Ningyocho Station off the Asakusa Subway Line and Hibiya Line 【Hours】[Lunch] 11:30 - 15:30, [Dinner] Mon. – Fri. 17:00 - 22:00, Sat. Sun. Holidays 17:00 - 21:30 【Closures】None 【Parking】None 【Telephone】03-6667-0559 【Yelp】Fujiki Ningyocho (富士喜 人形町) https://www.yelp.com/biz/%E5%AF%8C%E5%A3%AB%E5%96%9C-%E4%BA%BA%E5%BD%A2%E7%94%BA-%E4%B8%AD%E5%A4%AE%E5%8C%BA

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

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!

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 "Haijima's "HAIDEN KOKKO FACTORY Ramen RIRIY" Is a Famous Ramen Shop Where You Can Enjoy It to the Very End! Ramen King Takeshi Yamamoto, Great Ramen King" (拝島「ハイデン.コッコFACTORY らーめん 凛々」ラーメンなのに、最後にはアレが楽しめちゃう魅惑の名店！ラーメン王・山本剛志さん、ラーメン大王・小), was released by "ramenwalker." This video introduces HAIDEN KOKKO FACTORY Ramen RIRIY. The soup is made from a lavish broth with a seafood taste, made from Hinai-Jidori chicken from Akita Prefecture, soy sauce, and chicken fat. It's worth mentioning that there's a "soup-wari" event, where you can enjoy 10 different types of soup that change daily. In this video, you can see a detailed explanation of HAIDEN KOKKO FACTORY Ramen RIRIY, so if you're interested, be sure to check it out.

This video, titled "Higashi-Koganei [Kujira Shokudo Nonowa Higashi Koganei] Recommended for a Drink and Some Ramen! Abura Soba With Lots of Toppings to Choose From [Ramen Walker TV Episode #222]" (東小金井『くじら食堂 nonowa東小金井店』ラ飲みにもオススメ！ツマミにもなる具だくさん油そば【ラーメンWalkerTV #222】), was released by "ramenwalker." This video introduces Kujira Shokudo nonowa's Higashi Koganei branch, which is very famous among those looking for a snack after some drinks. The most distinctive feature of their ramen is their soft, hand-made noodles, which is one of the reasons why their Aburasoba (oil soba) is so popular. While the noodles are of course amazing, there's also a mountain of toppings to choose from, and it's become a renowned ramen shop where you can enjoy drinks as well. This video shows you what the ramen is like, so be sure to check it out!

This video, titled "Higashi-Ikebukuro [Shina Soba Tanaka] 2018, A Major Renewal in Its Five Years Since Opening! A New Ramen Based on the Concept of "Repaying Our Debt to the Sea of Chiba"! [Ramen Walker TV Episode #218]" (東池袋『志奈そば 田なか』2018年、オープン5年を機に一大リニューアルを敢行！“千葉の海へ恩返し”をコンセプトに掲げた渾身の新作ラーメン！【ラーメンWalkerTV #218】), was released by "ramenwalker." This video introduces "Shinasoba Tanaka," a ramen shop that has become popular for its seafood flavored ramen. The soup is made with Isumi pork skin and anchovies, and the flavor of the soup is very delicate and refreshing. This ramen, that makes the most of all the flavorful ingredients used, has exploded in popularity, making it a very popular ramen shop for men and women of all ages. Check out the video to see the ramen at Shinasoba Tanaka!

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.

This video, titled "Hiashi-Ginza [Ginza Hachigo] a French Chef's Ramen｜A Bowl That Defies What You Know About Ramen! [Ramen Walker TV Episode #221]" (東銀座『銀座 八五』フレンチの巨匠が生んだ ラーメンの概念を覆す一杯！【ラーメンWalkerTV #221】), was released by "ramenwalker." This video introduces the ramen shop "Ginza Hachigo," located in Ginza. The restaurant's wouldn't have you believe you're at a ramen shop, but rather at a high-end sushi restaurant, making it a truly new ramen experience. This ramen was created by a famous French chef who was once known as a "modern master craftsman" in Kyoto prefecture, and was perfected using only soup. In addition, the pepper caviar sprinkled on top gives it the perfect aroma, creating a ramen that is both somehow ramen and not ramen. This video introduces Ginza Hachigo in detail, so check it out!

Obana's Exquisite Unaju This video shows the delicious unagi at Obana, a famous eel restaurant in Taito City, Tokyo. Obana is listed in the Michelin Guide, and there is a long line of people waiting to get in every day. The restaurant opens at 11:30 a.m., but there is a line of people waiting to get in more than an hour before it opens, and depending on the day, the restaurant may be sold out more than an hour before it even opens. In the video they were also already sold out before opening. Be ready to come early if you plan on eating at Obana! ◆Obana Store Information◆ 【Address】2-6-11 Kaminarimon, Taito, Tokyo 【Access】A 4-5 minute walk from Minami-Senju Station off the JR Joban Line or Tokyo Metro Hibiya Line 【Avg. Cost】¥5300+ 【Hours】[Tuesday - Friday] 11:30-13:30, 16:00-19:30 / [Saturday, Sunday, Holidays]11:30-13:30, 16:00-19:30 or until sold out. 【Closures】Mondays 【Parking】None 【Phone】03-3801-4670 【Yelp】Obana (尾花) https://www.yelp.com/biz/%E5%B0%BE%E8%8A%B1-%E8%8D%92%E5%B7%9D%E5%8C%BA?osq=obana

This Long-Established Candy Store Has Been Located in "Candy Alley" in Kawagoe, Saitama, for 100 Years. How to Make the "Kumiame Sakura Stick" by Tamariki Seika This video shows the making of candy at "Tamariki Seika" in Kawagoe, Saitama. Tamariki Seika has been making handmade candies for over 100 years. The shop is located in "Candy Alley" (Kashiya Yokocho) a popular tourist spot in Saitama Prefecture, and offers a wide variety of kumiame candy. Kumiame is a type of rolled candy that when cut shows a picture or face, such as Kintaro Ame. In the video, they make "Flower Kumiame Sakura." The candy which was as big as a log, was stretched and stretched, and at the end, a cherry blossom pattern can be seen in the cut section. Be sure to check out the video to see the 100 year old techniques in action! ◆Tamariki Seika Store Information◆ 【Address】350-0062 Saitama, Kawagoe, Motomachi, 2 Chome−７−7 【Access】A 15-minute walk from Hon-Kawagoe Station 【Avg. Price】¥200+ 【Hours】10:00-17:00 【Closures】Mondays 【Phone】049-222-1386 【Tabelog】Tamariki Seika https://tabelog.com/en/saitama/A1103/A110303/11005857/

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