A Look at the Popular Squid Dish From Hakodate, Hokkaido This video, titled "Japanese Street Food - DANCING SQUID SASHIMI Hakodate Japan Seafood," was released by "Travel Thirsty." Squid is a common dish in Japan, but around the world, squid is generally only eaten in Asia, the Americas, and Mediterranean regions such as Italy, while countries where squid is eaten as sashimi are limited to Japan and Korea. In Europe, squid and octopus are generally avoided because of their grotesque appearance, but as Japanese food has become more popular around the world, they have slowly come to be accepted. The setting for this video is a food stall-style restaurant called "Tabiji" located in "Ekini Market" in Hakodate, Hokkaido. The restaurant serves squid and other fresh seafood dishes. Hakodate is popular for its wide variety of seafood dishes, and we recommend the squid dish shown in the video. The highlight of the restaurant is the fresh squid caught in the squid fishing pool inside the restaurant, which is processed and made into sashimi or ika odori don (a dancing squid rice bowl). You might be thinking "eating live squid is cruel," but don't worry, all the squid dishes served here are properly processed and the squid is in fact not live! You can also try other seafood, including various seafood bowls and sashimi. Squid Is a Common Dish in Japan, but How Much Do You Know About Its Biology? Photo：Squid For Japanese people, squid is a dish that can be eaten on a daily basis in a variety of delicious recipes. However, very few people know about the biology of squid, so let's learn a little about them here. Squid are marine mollusks, and as they are nocturnal animals, squid fishing is done at night. The main edible species, such as the Japanese common squid/Japanese flying squid and heterololigo (spear squid), are found in groups. Squid are often thought to have ten legs, but in fact they have eight, the same number as octopus, and the other two are actually tentacles and act as arms. Squid have a more developed muscle and nervous system than other marine organisms, making them one of the top ecosystems in the ocean. There are a variety of species, from the tiny firefly squid measuring only 2 cm in length to the giant squid measuring over 20 meters in length. Squid is a healthy food that is rich in nutrients such as vitamin E, taurine, amino acids, zinc, DHA and EPA. Fresh Squid Recipes Photo：Ika somen In other countries, squid is mainly eaten as fritters, but since Japan is the world's largest consumer of squid, many delicious recipes have been developed throughout the years. Ekini Morning Market, shown in the video, is known as the pioneer of squid fishing pools, where customers fish for squid in a small "pond" and the squid is prepared on the spot. You can see the squid fishing pool from 0:36 in the video. The best way to eat fresh squid is as sashimi! To cut squid, cut along the body and separate the body from the legs. The legs have suckers, a sharp beak, and innards, so carefully separate them with a knife so that the innards are not crushed. From there, cut the body of the squid into thin strips with a knife to make ika somen (squid noodles), a classic squid dish. You can see ika somen being prepared at 2:51 in the video. Fresh squid sashimi is very firm and chewy. The innards of the squid can also be eaten as sashimi, but the best way to eat them is to add salt, crush it, and marinate the squid slices overnight. It can also be cooked in any other preferred method, such as simmered squid and taro, dried squid, or stir-fried. In the video, the freshly processed squid is still moving on the plate, and at 11:57 you can see the squid's legs desperately clinging to the plate with its suckers. Summary of the Squid at Ekini Market in Hakodate, Hokkaido Photo：Japanese common squid At 12:54, towards the end of the video, you can see a delicious squid bowl with ika somen noodles, a generous amount of salmon roe, and a freshly processed squid. When you pour soy sauce on the squid the body will start to move and you might feel a little sorry for them, but just remember that they're not live, they're just as fresh as they can be. There are many rich squid fishing grounds in the seas around Japan, and the season varies for different types of squid: January to May is the best time to catch spear squid, and June to December is the best time to catch Japanese common squid. If you’re visiting Hakodate be sure to enjoy all of the delicious, fresh seafood the city has to offer! ◆Hakodate Morning Market – Ekini Market｜General Information◆ 【Address】9-19 Wakamatsucho, Hakodate 040-0063 Hokkaido 【Access】Approximately 20 minutes from Hakodate Airport via car or taxi 【Hours】May – Oct. 5:30 A.M. – 2:00 P.M., Nov. – Apr. 6:00 A.M. – 2:00 P.M. 【Closures】The third Sunday of each month, July, Sept., Dec. no closures 【Parking】Available (New Ohte Rooftop Parking) 【Telephone】0138-22-5330 【Tripadvisor】Hakodate Morning Market Ekini Market (駅ニ市場) https://www.tripadvisor.com/Attraction_Review-g298151-d3210230-Reviews-Ekini_Market-Hakodate_Hokkaido.html

Mitten Crab Fishing and Mitten Crab Kakemeshi! The video（岡山・和気町に伝わるモクズガニ漁に密着「ズガニのかけ飯」の味は） closely covers Keiji Mandai from the Yoshiikawa Southern Fishery Cooperative, who runs a mitten crab fishing business in Wake, Okayama in Japan's Chugoku. The title of the video roughly translates to “Japanese mitten crab fishing In Wake, Okayama. Mitten crab fisheries and a taste of Kakemeshi." Kenji Mandai is a veteran fisherman with 70 years of experience. Mitten crab is called "Zugani" by the local people and it is used in the local special dish “Zugani Kakemeshi.” Please watch the video to see some of the characteristics of mitten crab fishing, or to check the recipe for Zugani Kakemeshi. Mitten Crab Fishing Photo：Mitten crab Mitten crabs are found in the river and the local people call it “Zugani.” The mitten crab is part of the crustacean species. Its carapace is 7-8 cm, and it weighs around 180g. The fishing process is actually quite easy as well. Being nocturnal, mitten crabs usually stand still in between rocks. Knowing this, fisherman put net traps into the river and the mitten crabs have a tendency to just walk inside them. That's it! If you want to see this in action, take a look at the video starting from 0:16. Mitten crab fishing peaks in the fall since the crabs travel down the river to breed. They're packed with meat during this time of the year so it's definitely the best season to try them. If the crabs legs crabs are yellow, that means it's a lunker! Unfortunately, because their size is relatively small and it takes time and effort to cook, there are fewer and fewer people eating mitten crabs nowadays . As a result, not many fishermen are involved in mitten crab fishing, and the tradition has been on a steady decline. What Is Mitten Crab Kakemeshi? Recipes and Popular Ways to Cook Mitten Crab Source :YouTube screenshot Mitten crab kakemeshi is loved by the local people in Wake, Okayama and a feast is held during the rice harvesting season in the fall. After cooking vegetables in a pot, chop up the mitten crabs (including the shells), and strain the crabs using a strainer. In order to get the best tasting crab, it is best to spend time chopping up the crab as finely as possible. The shell of the crabs used to be the main source of protein for the people of Wake. After seasoning the soup with soy sauce, the standard way to enjoy this meal is to put it over rice. Mitten crab kakemeshi has a very rich taste, and you can taste every ingredient. For a more in-depth explanation on how to prepare mitten crab, take a look at 3:16 for the recipe on how to make mitten crab kakemeshi. There are several other recipes using mitten crabs, such as Takikomi gohan (this involves cooking the crab with other ingredients inside of a rice cooker with rice), Tsugani soup, steamed crabs, miso soup, and crab pasta. Mitten crab is a perfect ingredient for both Japanese and western dishes. Also shown in the video at 5:58, the local people cut a steamed crab in half and eat it straight. A Summary of the Mitten Crab Fishing and Mitten Crab Kakemeshi Introduction Photo：Mitten crab Mitten crabs taste the best, and are beefiest in Autumn, and although it has a strong smell, if cooked properly it can become a delicious meal. If you are planning to visit Japan, we recommend trying different kinds of Japanese food to feel the culture of Japan. If this article has got you interested in trying some crab dishes after watching the mitten crab fishing video, there's no better place to get your fill than Wake, Okayama. Although mitten crab fishing has been on the decline, mitten crab is a taste that deserves to be passed down for generations.

板前の華麗な包丁さばきをご覧になれる動画について こちらの動画は「寿司マスターToshi」が公開した「寿司職人によるマグロの仕込みから握りまで〜How To Make Tuna Sushi〜」です。 日本人に親しみが深い、寿司。 マグロやブリといった新鮮な魚介類や海鮮食材を材料として使用して作られる握り寿司は、和食の代表格です。 近年では海外でも人気が高まっており、現地のスーパーでも見かけることが多くなってきました。 そんな寿司は職人がマグロを捌く処理部分から仕込みをしていることをご存知でしょうか？ 今回は職人が仕込みから行う和食・海鮮料理の代表格、マグロの握り寿司について紹介いたします。 職人が１から仕込みを担当、マグロの寿司 寿司に使用されるマグロを始めとした寿司ネタ。 釣り上げられたマグロは解体され、板前さんのところに運ばれてきます。 そして部位ごとに捌くことに。 その手際は素晴らしいもので、動画でもご覧になれます。 熟練の職人技で磨き上げられた包丁捌きで大トロ、中トロ、赤身と捌くその姿はまさに職人。 ネタは部位ごとに切り分けられ、様々な料理へと使用されて行きます。 その手際の良さは和食・日本料理の魅力を再確認させてくれるほどです。 寿司以外にもたくさん！和食に欠かせないマグロ 寿司以外にもマグロを食材として調理された和食料理はたくさんあります。 代表的な握り寿司から、マグロや旬のネタの刺身を芸術作品のように見立てたお造り、マグロを保存が効くように加工し漬けたマグロ漬け丼など、どれも製法に工夫が見られるものばかり。 数え始めたらキリがありません。 日本料理にはマグロを始めとした、新鮮な魚介類や食材を使用した海鮮料理が多く存在しています。 海に囲まれた日本ならではの食文化で、和食と呼ぶに相応しいです。 寿司職人や日本料理のプロが仕込みから行う、マグロを使用した和食。 どの和食も日本を訪れた際に、必ず食べたい一品です。 板前の華麗な包丁さばき動画紹介まとめ 今回は和食の代表格、寿司をはじめとしたマグロ料理について紹介しました。 マグロの刺身やお造りなどの和食料理の数々は、日本料理の代表といっても過言ではありませんね。 板前さんによる職人技が光る仕込みの様子を見たいという方は、是非この動画をチェックしてみましょう！

This video, titled "Staying in a One Man Tent and Going Big-Game Fishing in the Small Boat I Bought With My Part Time Job!" (アルバイトして買った小舟で大物釣りして一人用テントに泊まったよ！), was released by "CartopboaterNORA." Solo camping is becoming more and more popular in Japan, where people are enjoying the outdoors on their own. It's very exciting to load up your car with handy camping gear and head out to a secluded spot. In this video, they used a small boat to go fishing and caught a monster! Nothing beats cooking your own food in the great outdoors. They set up their tent in the small boat they used, so they didn't have to worry about it being windy. If you want to spend your holidays with a sense of fulfillment, why not try some camping?

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 "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 "[RARE RED SEA URCHIN] Sushi Making! Can only get about 10 in a day.," was released by "きまぐれクックKimagure Cook." Sushi and other types of seafood are popular in Japan, but at a typical sushi bar or Japanese restaurant, you'll find mostly seafood such as tuna, bonito, and salmon roe. In this video, you can see how the rare red sea urchin is prepared and eaten as sushi or cooked over a flame. The red sea urchin is so rare that you can dive for a day and find only about 10 of them. There are only a few Japanese restaurants that serve red sea urchin. If you have the opportunity to try it, we highly recommend it!

山陰の松葉カニ・ズワイガニを使った絶品料理紹介動画について こちらの動画は「綾部の料亭ゆう月」が公開した「冬の日本海の味覚。山陰の松葉カニ ズワイガニを堪能できる鍋料理と会席料理｜綾部の料亭ゆう月」です。 冬の味覚、山陰の松葉カニ、ズワイガニをふんだんに使用した会席料理「蟹ずくし会席」を動画でご紹介します。 舞鶴漁港より届く新鮮な海鮮は日本のみならず、海外から来られた方にも人気です。 京都、綾部の料亭ゆう月の日本料理を堪能してください。 前菜 < APPETIZER > 山陰産のカニの身と菜の花を黄身酢で和えた小鉢に、カニの身を龍飛昆布で巻いた龍飛巻きの他、菊花かぶらに黒豆松葉つくりなど細かな仕事が光る、日本の伝統「和食」ならではの会席料理の前菜です。 煮物椀 < SOUP > 椀には焼き豆腐、山陰産カニ爪の揚げしんじょう、水菜など盛りつけし澄まし汁を注いだ上品な椀です。 見た目にも綺麗な会席料理の優しい一品です。 御造里 < SASHIMI > 山陰の生きた松葉カニの足を切り取り、殻をむいて身を氷水に浸け仕込みます。 帆立の貝柱や真鯛の昆布締めなど、板前の技によって鮮やかに彩られた御造りは絶品で、「ゆう月」の会席料理には欠かせない一品です。 焼き物 < ASSORTED GRILLED FISH > カニの殻を食べやすく削ぎ炙り焼きにします。 半分にしたすだちとちり酢はお好みでどうぞ。 食べ応えのある山陰のズワイガニをたっぷりと堪能できます。 蒸し物 < STEAMED DISHES > 海老芋の饅頭を油で揚げます。 出汁に葛粉を加えてとろみをつけ、さらに透明感が出るまで煮詰めたら、カニと菜の花、菊の花びらを加え色鮮やかな餡を、先ほど揚げた海老芋の饅頭にゆっくりと注いで完成です。 赤、白、黄、緑と食材の色が作り出す景色は、海外の方にも目に美しく映るでしょう。 油物 < TEMPURA > 山陰で採れたカニを天ぷら用に剥きます。 添え野菜とカニを薄い衣で揚げたら、手早く盛りつけ完成です。 日本の伝統料理「天ぷら」は会席料理にはなくてはならない存在です。 酢乃物 < PICKLED DISH > 残りの松葉カニを蒸しあげ、冷めたら竹の容器に盛りつけます。土佐酢に付けて召し上がり下さい。 会席料理ならではの上品な酢の物です。 御飯・留椀 < GOHAN&MISOSOP > カニの殻と出汁で炊いたご飯に、蒸した松葉カニの味噌と身を混ぜ合わせた炊き込みご飯と、八丁味噌の味噌汁、これが山陰ならではの食材を使用した蟹ずくしの「会席料理」です。 水菓子 < DESSERT > 黒豆を挟んだ和三盆のロールケーキの横に、季節の果物が柑橘ジュレで包まれて清涼感のある水菓子へと衣替えします。山陰ゆう月で行う会席料理のラストはこれで決まりです。 山陰の松葉カニ・ズワイガニを使った絶品料理紹介まとめ ゆう月の「蟹ずくし会席」は、山陰地方で育った新鮮な海鮮を贅沢に使用しています。 日本海でとれた新鮮な魚介類をたっぷりと堪能してください。

メキシコの日本食料理店「ひよこ」をご紹介 「日本食の魅力を知って、実際に日本のグルメを食べに行きたい」 このように、日本食のことはあまり知らないけど興味はあるという人はいますよね。 寿司や天ぷらなど日本食の有名どころ以外のグルメを知りたいという人もいると思います。 そのような方に、今回はメキシコで焼き鳥などの日本食をたべられる「ひよこ」というお店を紹介します。 この記事では、メキシコで焼き鳥などのグルメを出している「ひよこ」についての説明やメニューの紹介をしたいと思います。 「ひよこ」の「Shigetoshi Narita」が日本食を解説している動画も紹介しているので、気になる方は見てください！ メキシコで焼き鳥や日本食などを楽しめる「ひよこ」とは？ 「ひよこ」とは、メキシコで焼き鳥や日本食などのグルメを楽しめる人気の飲食店です。 職人が食材にこだわり丁寧に調理した焼き鳥や、メキシコ料理のトスターダなどを食べることができ、メキシコ人や日本人、欧米人など、さまざまな人が来店しているそう。 カウンター席のみのお店ですが、予約ができるようなので気になる方は予約してから来店してみてください。 メキシコで焼き鳥や日本食などを楽しめる「ひよこ」のメニュー メキシコで焼き鳥などのグルメを楽しめる「ひよこ」にはさまざまなメニューがあります。 まずは、焼き鳥。ネギマやモモ、ハツ、手羽などを串にさし備長炭で焼き上げていきます。 炭火焼きの焼き鳥はとてもカリっとしていて美味しいですよね。 他にも、和牛やバラ肉、野菜、ラムチョップを備長炭で焼いた料理や、メキシコ料理のトスターダと日本食をあわせた料理などさまざまなオリジナルメニューがありグルメにはたまらないお店。 「ひよこ」は、和食とメキシコ料理を楽しめる名店です。 メキシコで美味しいグルメを出している「Shigetoshi Narita」 メキシコで日本食などのグルメを楽しめる「ひよこ」の板前さんが「Shigetoshi Narita」です。 鶏肉の部位や食材にこだわり調理し、美味しい日本食やメキシコ料理を提供しています。 「Shigetoshi Narita」のトスターダはタピオカで作っています。 作り方はタピオカを弱火でじっくり煮込み、イカ墨で色付けしていきます。 そこから3日かけて乾燥させてオーダーが入ったら油で揚げて調理します。 つくねはひき肉、青ネギ、ショウガ、醤油、たまご、玉ねぎなどを使って調理します。 タレで味付けしたシンプルなつくねです。 メキシコのおすすめグルメ店である「ひよこ」の動画はこちら 「Eater」 が制作する「ひよこ」の板前さんの「Shigetoshi Narita」のインタビュー動画がおすすめです。 こちらの動画は「Shigetoshi Narita」の日本食やメキシコ料理のこだわりを解説していて、とても興味深い動画になっています。 メキシコ料理と和食を楽しめる珍しいお店の「ひよこ」日本食に興味がある人にはおすすめできるお店です。

A Michelin-Starred Restaurant! Torishiki, the Most Difficult Yakitori Restaurant in Japan to Get a Reservation For! This video is a documentary on the yakitori restaurant "Torishiki," a restaurant just a few minutes away from Meguro Station in Shinagawa, Tokyo, which was introduced in a BS Fuji production of "Palais de Z - The Future of Deliciousness." The video is narrated and facilitated by Masahiro Takashima. Yoshiteru Ikekawa, the owner of Torishiki, was originally a businessman. On his birthday, he visited the famous yakitori restaurant "Toriyoshi" in Nakameguro, Tokyo, with his then wife. The visit had a profound impact on him and at the age of 27, he quit his job and entered an apprenticeship. After less than seven years of training, he started his own business at the age of 34. Torishiki's yakitori is grilled with binchotan charcoal and finished with 50 year old sauce, chicken fat, sake, soy sauce, soup stock, and olive oil, all of which he learned to utilize during his apprenticeship. The yakitori is so popular that it has been called the "most difficult yakitori restaurant in Japan to get a reservation for." Torishiki was awarded one star in the Michelin Guide just three years after becoming an independent restaurant. Currently, he and his like-minded companions have formed a group called "Yakitori Tatsujin" (yakitori experts) and are focusing their efforts to share yakitori with the world. They also have a store in Manhattan, New York, which was introduced in the video, where they operate under the name "Torien." In Japan, they have Torikado in Meguro, Tokyo; Torioka in Roppongi, Tokyo; and Torisaki in Kyoto. In the video, Yoshiteru Ikegawa, the owner of Torishiki, talks about his thoughts on yakitori and his commitment to it. Be sure to check out the video to see his passion in action. ◆Torishiki Store Information◆ 【Address】2-14-12 Kami-Osaki, Shinagawa, Tokyo 【Access】2 minutes from Meguro Station by foot 【Avg. Cost】¥8000+ 【Hours】18:00-22:00 (Last entry) 【Closures】Sundays and Mondays 【Parking】None 【Phone】03-3440-7656 【Yelp】Torishiki (鳥しき) https://www.yelp.com/biz/%E9%B3%A5%E3%81%97%E3%81%8D-%E5%93%81%E5%B7%9D%E5%8C%BA?osq=Torishiki

日本食になくてはならないうなぎ料理 こちらの動画は「Eater」が公開した「Chef Kanejiro Kanemoto Is Japan's Grilled Eel Master — Omakase」です。 日本食を代表する料理の一つが「うなぎ料理」ですね。 今回は東麻布にある200年の歴史を持った老舗うなぎ屋「野田岩」の板前さんたちが職人技をふるううなぎ料理について紹介していきます。 うなぎが土曜の丑の日に食べられるようになったのは江戸時代の蘭学者平賀源内の発想が起源と言われていますが、実は万葉集にはすでに大伴家持が石麻呂という人に「夏痩せにはうなぎを食するのがいい」と薦めている一句があります。 そう考えると7世紀ころの日本にはすでに夏になるとうなぎを食べるという風習が始まっていたのですね。 日本グルメの歴史は長くて深いのです。 東麻布野田岩の歴史とうなぎ職人の実演披露 うなぎ料理の代表といえばなんといっても「蒲焼」ですね。 蒲焼の作り方はいたってシンプル。 開いたうなぎを串に刺しタレを塗りながら熱した備長炭で焼いけば店内は香ばしい香りでいっぱい！ しかし捌くのに３年、串打ち3年焼きは一生と言われるほど高度な職人技術が要求される料理で、さばいた後の内臓も残すところなくいただけます。 うなぎの肝吸いは蒲焼とならんだ定番料理の一つといえるでしょう。 動画では板前さんたちがその作り方を惜しげもなく披露してくれます。 名人の包丁捌きは見逃せません。 うなぎのさばき方と焼き方 うなぎの調理法には関東風と関西風という違いがあるのをご存知ですか？ 関東風のうなぎの蒲焼の作り方は「背開き」といって、まな板にうなぎの頭を目打ちという道具で刺して固定し、背中から開いていきます。 焼く前に蒸して肉を柔らかくするのも関東風の特徴です。 また関東では、「う巻き」や白焼きなど料理の種類もバラエティに富んでいます。 一方の関西風は「腹開き」といって生きたままお腹から包丁を入れて開いていきます。 焼く前に蒸さずそのまま備長炭で焼いていくという違いもあります。 生臭さを取るために開いたら素焼きにしてすぐタレにくぐらせるので、関東のような白焼きという文化はありません。 ほかにも人気のうなぎ料理には名古屋周辺が発祥の「ひつまぶし」があります。 日本の伝統グルメうなぎ料理紹介まとめ いまや世界中で愛されている日本の食文化の殿堂が「うなぎ料理」ですが、蒲焼のほかにもうな重、うな丼、う巻き、茶碗蒸し、酢の物、肝吸い、ひつまぶし、白焼きとうなぎだけでコース料理が楽しめます。 こちらの動画をご覧になると野田岩の麻布飯倉本店にいってうなぎ料理コースを食べたくなりせんか？ 今度の休みはうなぎの白焼きを肴に日本酒を一献！と洒落込んでは如何でしょう？

The Female Edo-Sushi Chef If you want to eat delicious, authentic Japanese food in the United States, you gotta check out this video. This is a video produced by FCI NY titled "American female sushi craftsman holding authentic Edo-mae sushi in NY!（NYで本格江戸前ずしを握るアメリカ人女性すし職人！）" The video shows a female sushi chef working in Chelsea, New York, Manhattan. One of the attractions of this sushi restaurant is that you can eat exquisite sushi just like you can find in Japan. This female sushi chef at a hidden, famous restaurant, also rents a part of another sushi restaurant that has no name on it except for a sticker of restaurant's mascot. Who Is This Female Sushi Chef? Source :YouTube screenshot Young female sushi chef Ouna Tempest holds the authentic Edo-style sushi at Sushi by Bae, a restaurant in New York. She is a 25 year old sushi chef. Ms. Tempest's sushi restaurant was selected as one of Zagat Suebey's "Top 30 Chefs Under 30" and "New York's 10 Most Important Restaurants Opened in 2017". How Did a Female Sushi Chef in New York Become Fascinated by the World of Sushi? Source :YouTube screenshot As introduced in the video at 1:26, female sushi chef Oona Tempest was originally an aspiring artist. However, she started working part-time as a restaurant waitress in New York, where she visited for training, and she became fascinated by the world of sushi, a beautiful piece of art. She trained under master sushi chef Oguma, and opened a popular sushi restaurant with only six seats at the counter. A master respects sushi as work, as an art, and as a food, and Oona Tempest lives by those rules as well. These are the words spoken by Oona Tempest herself in an interview which can be seen from 1:37 in the video. Oona Tempest's Sushi Specialties Source :YouTube screenshot In the preparation room, which is said to be the smallest in New York, Ms. Tempest's knife skills when handling spatters is 2nd to none. This can be seen from 2:30 in the video. The skill of quickly grasping the shari and providing the seasonal ingredients quickly is vivid. You can order a handful of snacks at her shop as well. At "Sushi by Bae", only 90-minute courses are available for $ 15 / $ 100, and 90% of the seafood used is caught in Japan. While cherishing the tradition and culture of Edo-mae, the delicate flavor that does not require soy sauce, and the vivid sushi that makes use of the artist's eyes are something to be marveled. At 4:27 in the video, she says, "Omakase does not mean what the chef likes, but providing a dish that will suit the customer." As a master, she also trained in flexibility of the menu to suit the customer's preferences. Summary of New York's Female Sushi Chef Photo：Sushi Well-known Japanese restaurants in Japan value hospitality, but the same is true of Tempest's sushi restaurant located far from the shores of Japan. Although not quite the ingredients you can purchase at Tsukiji in Japan, she uses fresh seafood caught on the day and has the skill to transform it into something sublime. She has a dream of having her own store in the future, but she is still working under someone and aspires to learn more. If you want to enjoy exquisite sushi in New York, be sure to drop by her restaurant! 【Official Website】Sushi By Bae https://www.sushibybae.com/ 【Yelp】Sushi By Bae https://www.yelp.com/biz/sushi-by-bae-new-york-2?osq=Sushi+By+Bae

Video introduction of sushi chef at Sushi Kappou Ueda in Ginza, Chuo-ku, Tokyo This video, titled "日本食ドキュメンタリー　江戸前穴子　Documentary of Japanese "ANAGO SUSHI" 日本美食记录-江户前穴子," introduces the splendor of Japanese food with a focus on Edomae anago (conger eel). In this video, Chef Eiichi Ueda, a sushi chef in Ginza, shows everything from purchasing ingredients to preparation and talks about his passion for Anago. The answer to why Japanese food is loved by so many people around the world may be found in this video. What Is Edomae Anago? Photo：Anago Sushi “Edo” is the old name for Tokyo and Anago was caught in what is now Tokyo bay which is in front of Edo. “Mae” means “in front of” in Japanese. The Edomae Anago absorbs nutrients from the river flowing into Tokyo Bay, and is considered a seafood gourmet that is a symbol of Edomae and is backed by history and culture. Eiichi Ueda, the sushi chef from Ginza, who is also the star of this video, was fascinated by anago, and says that when he purchases anago at Tsukiji fish market, he uses anago caught off the coast of Haneda in Tokyo Bay, and through this, we get an understanding of his dedication to his craft. A Commitment to the Art of Japanese Cuisine Source :YouTube screenshot One of the reasons why Japanese food is as popular as Western food around the world is because of its artisan's extraordinary attention to detail. In this video, Mr. Ueda mentions the significance of the process of buying fish from a trusted supplier, processing it himself, and cooking it using time-tested cooking methods. He is committed to cooking Edomae Anago, and the pride of being a craftsman of Japanese food, is the reason why Japanese food has become one of the most popular gourmet foods in the world today. The Merits of Japanese Food Source :YouTube screenshot The beauty of Japanese food lies in the preparation of each and every ingredient. The pride and responsibility to devote time, effort, and gratitude to every ingredient served to the customer, and to cook with the pride and responsibility of a craftsman is considered to be the essence of Japanese cuisine. They are also very particular about the way they prepare their rice and how to process and prepare fish. Chef Ueda, also says that cooking with gratitude for the ingredients is the only way to bring out the best in them and provide customers with the best food possible. Summary of Edomae Anago In the video, The Japanese craftsmans, Chef Ueda Eichi, shows us Edomae Anago, and what makes Japanese cuisine such an amazing gourmet experience. Watch this video to find out all about why Japanese food has become one of the world's leading gourmet foods. We explained just a small fraction of the video’s contents in this article, so we recommend watching the full video to get the full story. Thanks to Edomae Anago, perhaps even more people will begin to understand and appreciate Japanese cuisine. ◆Sushi Ueda◆ 【Address】Shonan Building B1F 1-14-10 Ginza Chuo Ward Tokyo 【Access】30 minutes walk from Ginzaicchoume Station 【Hours】17:30～23:00 【Closures】Sunday, holiday 【Parking】None 【Telephone No】03-5524-3311 【Yelp】Sushi Ueda https://tabelog.com/tokyo/A1301/A130101/13106255/

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.

烏賊（いか）の活造り紹介動画について こちらの動画は「さばけるチャンネル」が公開した「烏賊（いか）の活造り - Build a squid -｜日本さばけるプロジェクト」です。 海外で注目されている和食グルメのなかでもお寿司や海鮮の活造りに注目が集まっています。 生で食べるのを躊躇していた外国人の方も、近年では活造りを堪能する人も多いです。 そんな活造りの中でも、透明な身で味わい深い、「烏賊（いか）」について取り上げます。「いか」はタンパクながらも、非常に奥深い味の魚介です。 新鮮な「いか」を食すかを考えたとき、自分で捌くのが一番ではないでしょうか。そこで今回は「いか」の捌き方や和食グルメ文化について考えていきましょう。 和食グルメ文化としての「いか」活造り 職人技が光る「烏賊（いか）」の活造りの調理法はとてもシンプルですが、巧みなスゴ技に誰しもが思わず見惚れるほど！ 地方では「烏賊（いか）」の踊り食いなるものがあり、和食グルメとしての歴史は浅く、最近になって日本では一時的なブームとなっています。 熱海や函館、呼子町などの旅館で、新鮮な捌き立ての「いか」活造りを提供していますが、食べようとすると動くことから、踊り食いと呼ばれるようになりました。 新しい和食グルメとして海外でも注目されています。 ぜひ新鮮な「烏賊（いか）」を手に入れて、自分で捌いて、和食グルメ文化を堪能してみるのも良いでしょう。 作り方は動画でチェックできます。職人による熟練した神業が必要ですが、何でも慣れが必要です。新鮮なお刺身を食べたい人は挑戦してみてくださいね。 烏賊（いか）の活造り紹介まとめ 和食定番のグルメ「烏賊（いか）」の活造りについて紹介しました。 神業とも思える捌き方は、熟練の技が必要です。 ぜひ、動画を見ながらチャレンジして、すばらしい和食グルメ文化を堪能してくださいね。 自宅やアウトドアなどで、和食グルメ「烏賊（いか）」の活造りを堪能しましょう。

Teppan-yaki "Kisentei" in Minato-ku, Tokyo - Video Introduction of the finest steaks This video, titled “$144 Steak Lunch in Tokyo - Teppanyaki in Japan,” was released by "Aden Films." It introduces the exquisite Japanese cuisine, teppanyaki. Teppanyaki is a popular dish that is loved both inside Japan and abroad. There are many high-end teppanyaki restaurants in Tokyo that continue to offer authentic teppanyaki flavors, and they have gained the attention of many gourmet tourists. No trip to Japan is complete without trying some of the delicious Japanese cuisine at the many popular gourmet restaurants scattered throughout the country. It's good to splurge every now and then, and going to a Japanese teppanyaki restaurant where you can eat delicious Japanese beef steak is one rewarding way to do so. The History and Menu of Teppanyaki Photo：Teppanyaki, Kobe Beef Teppanyaki is a Japanese dish in which ingredients such as steak and other meats, seasonal vegetables, and seafood are grilled on an iron griddle. Teppanyaki is a Japanese dish with a long history that originally started with dishes such as okonomiyaki and monjayaki. At renowned teppanyaki restaurants, the chef will grill the seasonal ingredients right before your eyes, serving only the finest cuts of meat. In the video, you can see how several exquisite dishes are prepared: white fish from 3:39, vegetables such as shiitake mushrooms at 8:01, the main course, wagyu steak, at 11:06, and finally, the closing dish, garlic rice, at 14:44. If you book a course meal at a popular teppanyaki restaurant, you'll be able to enjoy the best in Japanese cuisine. The Masterful Techniques of Teppanyaki Chefs Photo：Teppanyaki Japanese chefs have mastered the art of cooking with seasonal ingredients. At teppanyaki restaurants, you not only get to enjoy the taste of the food, but you also get to sit back and watch the expert knife skills of the chef as he grills up the most delicious teppanyaki dishes. Teppanyaki recipes and menus vary greatly from restaurant to restaurant, so we recommend that you try a variety of teppanyaki restaurants to experience the differences. Depending on the restaurant, you may be able to try noodle dishes or garlic rice as well! Summary of Japan's Teppanyaki Cuisine Photo：Teppanyaki meat If you want to enjoy Japan's unique food culture, or are looking to try some of the delicious flavors of Japan, we highly recommend trying teppanyaki cuisine for lunch or dinner. Some of the more popular teppanyaki restaurants, such as the one shown in this video, are often fully booked, so it's best to make a reservation in advance.

Gourmet local delicacy “funa-zushi” - Video introduction of the special manufacturing process by a long-established craftsman in Takashima City, Shiga Prefecture. "Before Sushi, There Was Funazushi" is a video produced by Great Big Story to promote Funazushi, a local specialty of Shiga Prefecture. This is the video for “Kitashina-roho,” a long established Funazushi shop founded 400 years ago in the Edo Period. Kitashina-roho has closed down once before, but 18th generation craftswoman Mariko Kitamura and her husband Atsushi aimed for a fresh start through the production of high quality Funazushi. The video shows a craftsman explaining what Funazushi is and how it's made. We don't recommend watching this on an empty stomach! What Is Funazushi? Photo：Funazushi Funazushi is a local food made around Lake Biwa (琵琶湖:Biwa-ko), the largest lake in Japan. Japan has a history of fermenting fish using lactic acids such as salt, rice, or rice malt, in order to make sushi. Funazushi was an especially popular preserved food around Lake Biwa, an area far from the sea. How Funazushi Is Made Source :YouTube screenshot Funazushi is known as one of the roots of Japanese sushi culture. Sushi in Japan is characterized by the craftsmanship of the chefs. Sushi is prepared by the chefs in seconds and eaten immediately. This became a popular part of culture in the edo period and was known as "Hayazushi" (lit. Fast Sushi). However, Funazushi, being a fermented food, takes a long time to prepare. In fact, it can take as long as three years from the time of production to the time it is eaten. According to the explanation by Atsushi Kitamura in the video (1:41), "There are three important things in making Funazushi: gutting, blood letting, and desalination." Funazushi is made from Nigorobuna living in lake Biwa. To make Funazushi, the sushi chef starts by prepping the fish. From here, the fish is stuffed with salt and then transferred to a barrel with more salt. Mariko Kitamura says in the video "I want everyone to understand the time and effort to make Funazushi, and to understand that Funazushi is one of the roots of the sushi we eat today" (2:10). There are two types of Funazushi: Honnarezushi which is fermented using only salt, and Hayanare that is fermented using vinegar. Eating Shiga's Local Specialty Photo：Funazushi Chazuke Shiga's local specialty, Funazushi, is available in stores on Nishikikoji-dori in Kyoto or by mail order service. We recommend buying this as souvenir and enjoying the distinct flavors of this traditional snack. If this distinct smell bothers you, we recommend eating the Funazushi with chazuke. In Japanese style restaurants in Shiga or Kyoto, it's often paired with locally made sake. Although Funazushi is not grilled, it tastes similar to roasted foods, such as ham. Summary of Funazushi Funazushi used to be a common food in Japanese homes. As you can see from the video, it takes time and effort to make this delicious food. You can see the time and effort that chefs put into making these Funazushi by watching the video. The smell of fermented food can be off putting to many people, but the flavor can be quite addictive. Eating such a rare treat is akin to dining on caviar. If you're planning on dropping by Shiga, be sure to visit the famous Japanese restaurants in Shiga to try some delicious Funazushi! ◆Kitashina-roho◆ 【Address】1287 Katsuno Takashima-shi Shiga 【Hours】10:00 to 17:00 【Closures】Monday・Thursday 【Telephone】0740-20-2042 【Tabe-log】Kitashina-rouho https://tabelog.com/en/shiga/A2505/A250501/25000007/

千葉由美さんは全国でも珍しい女性の寿司職人 この動画は「Eater」が公開した静岡県清水区で寿司職人として活躍する千葉由美（Yumi Chiba）さんにインタビューを行った「How Master Sushi Chef Yumi Chiba Perfected Tamago — Omakase Japan」です。 寿司は日本のグルメの歴史の中で日本食・和食を代表するほどの食べ物になった。 現在では世界中に寿司職人が存在しており、日本人のみならず、世界中の日本食・和食好きに愛されている。 しかし寿司職人の多くは男性であり、女性の寿司職人を見ることは殆どない。 静岡県清水区で江戸前寿司をもてなしているグルメ店「魚竹寿し」の女性の寿司職人・千葉由美さん。 日本食屋・和食屋では非常に珍しい女性の板前である千葉由美さんだが、その職人技は男性顔負けであり、魚を捌く様子は真剣なそのものだ。 女性の寿司職人が少ない理由とは？ 寿司職人のグルメの歴史において「寿司は男性が握るもの」という考え方は古くより存在している。 これは「女性の高い体温では握りを作る際にネタが傷んでしまう」と言われていたためである。 もちろんこの考えは根拠が殆んどなく、女性より体温の高い男性はいくらでもいる。 しかしながら、日本のグルメで古くから信じられてきたこの考えは寿司職人業界で「女人禁制」という文化を定着させているのも事実だ。 現在、寿司を提供している日本食屋・和食屋において、世界的なグルメ本『ミシュランガイド』に掲載されている店は400店以上もある。 しかし、それらのお店で女性の寿司職人はたった1人しかいないほどだ。 千葉由美さんの作る寿司へのこだわり 千葉さんが代表取締役を務める「魚竹寿し」では、伝統的な江戸前寿司を提供している。 寿司はもちろんのこと、旬のネタや新鮮な魚介類・海鮮を使った「お造り」も人気のグルメだ。 なかでも寿司を中心に日本食・和食に欠かせない厚焼き玉子（玉子焼き）は、千葉さんが最も時間をかけるグルメだ。 その製法は消えるような弱火でじっくりと玉子を焼いていく、昔ながらの作り方である。玉子を焼き終わるのに1時間以上もかかるという。 海外でも愛される日本食・和食の文化の紹介まとめ 日本食・和食は世界中のグルメで愛されている料理だ。 特に生魚を食べる文化のない海外においては、魚の刺身や寿司は口にする機会がなく、本場の寿司を食べるために日本に旅行に来る方も少なくはない。 寿司は日本が世界に誇るグルメであることは間違いないが、「女人禁制」という閉鎖的な考え方も並列して存在している。 最近では女性が日本食・和食の板前になることも増えつつあるが、まだまだ数は少ない。 女性の板前だからといって味が落ちることはない。女性の板前を見かけても否定的にならず、好意的に捉えることが、これからの日本食・和食のグルメの促進につながるだろう。

Takoyaki, Sweets, High-Speed Rice Cake Making... Check Out the Amazing Artisanship in the Video! This video is a collection of artisanship from a variety of restaurants. Watching such skilled chefs creating amazing cuisine is something you never get tired of. You can watch the different shops using the timestamps below. Tsukiji - Gindaco: 0:08 Kyoto - Kyogoku Kaneyo: 3:50 Nara - Nakatanidou: 6:52 Osaka - Rikuro: 8:34 Kyoto - Tsurumusha: 11:22 Kyoto - Caffè Latte: 14:28 Kyoto - Gomaya Crepe-Do17:45 Unfortunately, Gomaya Crepe-do closed in 2019, but if you're in the Kansai region, be sure to stop by their shop there as well. 【Official Homepage】Tsukiji Gindaco Official Site https://www.gindaco.com/ 【Official Homepage】The Finest Eel in Japan, Kyogoku Kaneyo https://www.kyogokukaneyo.co.jp/ 【Official Homepage】Nakatanidou http://www.nakatanidou.jp/english/ 【Official Homepage】Osaka Confectioneries "Freshly Baked Cheesecakes," Rikuro Ojisan http://www.rikuro.co.jp/en/ 【Official Homepage】Ramen Tsurumusha https://www.tsurumusya.com/ 【Official Homepage】Caffè Latte http://caffe-llatte.com/index_e.php

Video introduction of eels and wild boar meat cooked by artisans at Japanese ryokan "Yamanoi" in Kanazawa City, Ishikawa Prefecture This video, titled "Japanese cuisine – Wild Boar and Eel – Kanazawa – Seafood - Japan," was uploaded by by "Travel Thirsty." It gives an inside look at how skilled chefs prepare eel and wild boar, traditional ingredients in Japan. This video was filmed in the Japanese Ryokan (inn) "Yamanoo" (山乃尾) located in Kanazawa, Ishikawa Prefecture (石川県金沢市) in Japan's Hokuriku region (北陸地方). You can take a close look at how skilled chefs prepare and cook both eel and wild boar meat. You'll be amazed at the speed at which the chef fillets the eel! Preparing and Cooking Fresh Eel Photo：raw eel From 4:45 in the video, you can see how eel is filleted and cooked Eel is high in protein and rich in vitamin A, vitamin B1, vitamin B2, vitamin D, vitamin E, DHA, EPA, and minerals such as iron, zinc, calcium and copper. In Japan, eel is often eaten as "Kabayaki" (蒲焼き) or "Unadon" (鰻丼). You can take a look at a prepared Unadon dish at 14:54 in the video. Another popular way to eat eel is "Hitsumabushi" (ひつまぶし), which is Kabayaki style eel chopped and served over rice in an earthenware pot. Preparing and Cooking Wild Boar Photo：wild boar meat Wild boar, a highly nutritious game meat, has been eaten in Japan since the Jomon period (14,000 BC-400 BC). The boar meat is introduced at 0:56 and 16:14 in the video. Wild boar meat used to be referred to as "Botanniku" (牡丹肉). From 21:41 in the video, you can see the wild boar dish "Botannabe" (牡丹鍋). Wild boar meat is higher in protein and has a higher water content compared to other meats such as pork, and it is surprisingly delicious! There are many wild boar dishes you can try, such as "Shishijiru" (シシ汁, boar soup), "Shishinabe" (シシ鍋, boar hot pot), "Kakuni Chashu" (角煮チャーシュー, boar char siu). Wild boar meat can also be barbecued, fried or simmered, all of which are extremely delicious. Trying the Eel and Wild Boar Dishes Introduced in the Video Photo：Stewed wild boar meat If you would like to try eel or wild boar dishes such as those introduced in the video, we highly recommend visiting a Japanese restaurant in Japan. There are many restaurants with private rooms where you can relax and enjoy Japanese cuisine for lunch or dinner. A quick search online is all it takes to find a popular restaurant in your area! It's also possible to prepare eel and wild boar dishes in your own home! There are many surprisingly simple recipes available, so why not give it a try? Cooking Eel and Wild Boar: Introductory Video Summary Photo：Kabayaki We hope you enjoyed watching the eel and wild boar cuisine preparation video introduced in this article. We highly recommend this video to anyone interested in Japanese cuisine or anyone looking to learn more about how these traditional dishes are prepared. Feel free to watch the video once more and enjoy watching the amazing skills of the chefs as they prepare both eel and wild boar! 【Tripadvisor】Yamanoo https://www.tripadvisor.com/Hotel_Review-g298115-d1110364-Reviews-Yamanoo-Kanazawa_Ishikawa_Prefecture_Hokuriku_Chubu.html

Video introduction of an exquisite crab dish prepared by a chef in Kanazawa, Ishikawa, Japan. This video, titled "Japanese Food - SNOW CRAB Sashimi Hotpot Grilled Seafood Kanazawa Japan," was produced by "Travel Thirsty." It introduces the crab dishes prepared by the skilled artisans at Ryokan Ryokusoune in Kanazawa. Crab is one of the most popular dishes in Japanese cuisine. You can enjoy a wonderful time eating delicious snow crab, especially when it's served as sashimi, crab hot pot, or grilled crab in a traditional kaiseki meal. How to Make and Eat Crab Cuisine Photo：Cooked crab miso Skill and knowledge of ingredients is essential for chefs of high-end restaurants when preparing crab. Chefs quickly process the prepared crabs early in the morning and use a variety of recipes to prepare them. Since the shells of crab are very hard, they have to use sharp knives to process them. Crab is a popular foodstuff that has been traditionally eaten in Japan since ancient times. The Japanese have a tradition of cooking and eating not only the crab meat, but also the crab miso (miso-like paste found inside a crab) inside the shell, which is delicious. You can see the crab miso being prepared at 18:34 in the video. Each type of crab has a different season, so you can enjoy delicious crab dishes throughout the year. The video is about 30 minutes long and shows a variety of delicious crab dishes. Check out the video to see the exquisite display. Seaside Towns with Delicious Seafood Photo：Crab kaiseki cuisine Japan's seaside ryokan and traditional dining establishments offer a superb menu of fresh crab dishes and other seasonal seafood. Traditional Japanese kaiseki dishes are eaten in the following order: appetizer, wanmori (stewed dishes), sashimi, grilled food, boiled food, side dish, rice, and lastly, the jelly desert. The beauty of crab is that it can be used in every possible way, from appetizers to main dishes, and even in desserts. Summary of Japan’s Delicious Crab Cuisine Photo：Crab cuisine While there are of course other cultures that eat crab outside of Japan, there are many variations of Japanese crab dishes that will keep you coming back for more. Check out the various items on the menu when you're eating Japanese food and find your favorite crab dish. When you travel to the Kanazawa, Kaga, and Noto areas, be sure to try some of the exquisite crab dishes shown in the video! ◆Ryokan Ryokusone｜General Information◆ 【Address】YUZUYA RYOKAN KANAZAWA RYOKUSONE 2-1-10-1 TENJINCHO KANAZAWA-city ISHIKAWA-pre 【Access】Take the Hokuriku Shinkansen to Kanazawa Station and from there it's approximately 20 minutes by taxi (※Tell the driver "Tsubakihara-Tenmangu-mae") 【Telephone】076-208-3999 【Official Website】YUZUYA RYOKAN KANAZAWA RYOKUSONE http://ryokusone.jp/en/ 【Tripadvisor】Ryokusone https://www.tripadvisor.com/Hotel_Review-g298115-d8677845-Reviews-Ryokusone-Kanazawa_Ishikawa_Prefecture_Hokuriku_Chubu.html

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.

Video Introduction of Suimeikan, a Gero Onsen Ryokan in Gero City, Gifu Prefecture, Japan Looking for an awesome ryokan (Japanese style inn) where you can visit some amazing hot springs? Well, look no further! This is the perfect video for people who want to do just that! Relax at the perfect ryokan for visiting Gero City, Gifu Prefecture in Japan's Tokai Region, a popular tourist spot in Japan. This video, titled "(Official) Gero Onsen 'Suimeikan'" (【公式】下呂温泉「水明館」), was created by "Suimeikan." It's a promotional video for the popular ryokan "Suimeikan," located at Gero Onsen (Gero Hot Springs). This video is filled with the attractions of Suimeikan: its Japanese-style landscape, the soothing hot springs, and the delicious Hida beef dishes. Suimeikan has received high ratings on hotel/ryokan review sites and comparison sites as well. This article will introduce the attractions and information regarding Suimeikan alongside the video. Before we begin, immerse yourself in the experience of Suimeikan through the video. What is Suimeikan? Source :YouTube screenshot Suimeikan, a ryokan that you will certainly want to stay in if you are visiting Gero City, is a historical ryokan that has been in business since 1932 (Showa 7). This Japanese style hotel values the spirit of hospitality, soothing its visitors with services such as personally prepared tea. Suimeikan is lined up alongside the Hida River and consists of 4 buildings, each containing unique and distinct rooms. The 4 buildings consist of "Rinsenkaku," an elegant space that emphasizes traditional beauty, "Hisenkaku," which combines the best of both Japanese and Western style, "Sansuikan," which prioritizes traditional design, and "Hanare Seiransou," 5 Sukiya-style rooms. ・Rinsenkaku Four types of rooms: Japanese-style rooms, Japanese-Western-style rooms, rooms with open-air baths, and guest rooms. All rooms feature a hot spring bath made of Koyamaki cedar, room service provided by the head chef, rooms with an open-air bath overlooking the Hida River, and a balcony on which to enjoy the view of the Gero city. ・Hisenkaku Four types of rooms: Japanese-style rooms, Japanese-Western-style rooms, single rooms, and special rooms. The hotel features a wide range of room types from single rooms to spacious Japanese-Western-style rooms, a large bath with a great view from the top floor, Japanese-Western-style rooms with few steps that make it easy to move around, and a reception lounge on the first floor. ・Sansuikaku There are six types of rooms: Japanese-style rooms, Japanese-Western style rooms, Renewal Japanese-Western style rooms, Special rooms, Twin/Triple rooms with a Japanese antechamber, and Twin rooms. Its main features are a “special room” where you can lose track of time watching the koi fish swim about. The large boulders, beautiful nature, endless blue skies, open-air hot spring, and hot spring pool make for the ultimate relaxation experience. ・Seiransou The names of the rooms are taken from The Tale of Genji, and there are five rooms in total: "Aoi-no-Ma," "Yugao-no-Ma," "Takekawa," "Koubai," and "Kashiwagi-no-Ma. It's a luxurious space with a tatami hallway. The cuisine is a special menu prepared by the head chef of Seiranso, using carefully selected ingredients of the day. Each room is equipped with a full range of amenities. Information About Suimeikan's Facilities Source :YouTube screenshot There is a place within Suimeikan where you can enjoy a beautiful view of the Japanese Garden. If you enjoy the view while relaxing in a yukata, all of your worries are sure to melt away! You can see the Japanese garden at 1:38 in the video. One of the attractions of Suimeikan is that you can enjoy your time in the way that best suits you. Suimeikan has various inside facilities such as the beauty salon, "Salon de Couleur," on the top floor of Hisenkaku, the inside pool "Suimei Health Club," the lobby lounge "Evian," the bar "Marone," the shop, "Club Jurien," and the karaoke room. You can also enjoy a variety of delicious meals at Suimeikan! Hida beef, with its high-quality fat, is especially delicious and is a must-try! You can observe the meals at 1:08 in the video. Suimeikan offers a variety of food choices and services suited to your preferences, such as restaurants that offer private rooms and lunch menus, "Heyashoku" where you can enjoy Japanese dishes crafted by the head chef with tasty seasonal ingredients, the European-style restaurant "Baden Baden," the Chinese restaurant / Chinese room "Ryuyuri," the Japanese restaurant "Kitanoryou," and "Dining Tokiwa." About Suimeikan at Gero Onsen Source :YouTube screenshot Gero city, a famous Japanese tourist site, is a nature-rich area surrounded by mountains. Gero Onsen has been chosen as one of the three best hot springs of Japan, there is also a "Legend of the White Eagle," which says that when the water at Gero Onsen stopped flowing, a white eaglet (which was the incarnation of Bhaisajyaguru) made the water start flowing again. You can observe the hot spring at 0:51 in the video. Gero Onsen's spring water is simple alkaline spring water, which is excellent for achieving beautiful skin. The spring is effective against: motor organ disorders, rheumatism, nerve paralysis, post-illness recovery, and recovery from fatigue, and is also good for beauty and health. At Suimeikan, you can enjoy the water flowing directly from the hot spring source with Shimotome hot water, open-air hot springs, large public baths with a beautiful view, reserved open-air hot springs and bedrock baths. You can observe not just the lush green mountains and the Hida river, but also a view of Gero city. It is possible to enter the open-air hot springs and large public bath without staying at the hotel as well. Many people, including men who are tired from work and women who are looking for beauty treatments, visit Gero Onsen to take a bath. Please try the various types of hot springs and find your favorite! Tourist Attractions Around Suimeikan There are many tourist attractions surrounding Suimeikan. Some of these attractions include: Gero Onsen Gasshou Village (下呂温泉合掌村), Gero Onsen Shrine (下呂温泉神社), Onsenji Temple (温泉寺), Nakayama Shichiri (中山七里), Yokoya Gorge (横谷峡), Gandate Gorge (巌立峡), Okuhida Shuzo Brewery (奥飛騨酒造), Gero Onsen deyu Morning Market (下呂温泉 いでゆ朝市), Roadside Station Minamihidaosaka Hanamomo (道の駅 南飛騨小坂はなもも), Roadside Station Hidakanayama Nukumori no Sato Onsen (道の駅 飛騨金山ぬく森の里温泉), Marukarinosato Kuno River (まるかりの里 久野川), Roadside Station Maze Mikinosato (道の駅 馬瀬 美輝の里), Jakoushimizu (麝香清水), Seiryu Maze River (清流馬瀬川), Senshoji Temple (禅昌寺), Johukuji Temple (浄福寺), Tochimoto Farm (杤本農園), Mazekaore Health Farm (まぜ川上健康農園), and Kaeru Shrine (加恵瑠神社). Summary of Suimeikan Access to Gifu Prefecture's Suimeikan is approximately 1 hour and 30 minutes by train from Nagoya Station, and the nearest station is Gero Station on the Takayamamoto Line, and it is a 3 minute walk from Suimeikan. Suimeikan is full of relaxing hot springs, delicious meals, tourist spots, and various facilities! Please watch the video and find your favorite thing about Suimeikan! Room rates and prices may vary by season, room and plan, please check the official website or travel websites for booking availability. Suimeikan is the best place to stay when you visit Gifu Prefecture. You can only experience the pleasure of bathing at Gero Onsen, surrounded by Instagram-worthy scenery, here! ◆Gero Onsen's "Suimeikan" Facility Overview◆ 【Address】〒509-2206 1268 Koden, Gero City, Gifu Prefecture 【Access】Takayama Main Line, 3-minute walk from Gero Station 【Parking】Yes. Can fit about 200 vehicles 【Telephone No】0576-25-2801 【Official Website】Gero Onsen Suimeikan 【Official】Guaranteed Lowest Price https://www.suimeikan.co.jp/en/ 【Tripadvisor】Gero Onsen Suimeikan https://www.tripadvisor.com/Hotel_Review-g788306-d584914-Reviews-Suimeikan-Gero_Gifu_Prefecture_Tokai_Chubu.html

Video introduction of breakfast at Kaiseki Chikamata, a long-established ryokan in Kyoto City, Kyoto Prefecture. This video, titled "Kyoto-Style Breakfast at a Long-Established Ryokan｜Kaiseki Kinmata [Kyoto]" (老舗旅館で頂く京の朝食「懐石 近又」【京都】), was released by "e-eizo.com" (e映像制作.com). It introduces the gourmet food and recipes served at Kinmata, a long-established ryokan in Kyoto. Kinmata is a well-established ryokan (Japanese inn) located just a five-minute walk from Kawaramachi Station in Kyoto. Founded in 1801, Kinmata was originally known as "Omiya Matahachi" (近江屋 又八) until the Meiji Period. Kinmata was built as a regular inn for medicine merchants in the Omi region, and today it is noted for its popularity, being limited to just three groups per day. The building is a typical machiya-style house and is designated as a "Registered Tangible Cultural Property of Japan." You can see its appearance from the beginning of the video at 0:01. Enjoy a Meal at Kinmata Source :YouTube screenshot The video shows how they prepare "Kyo no Obanzai Choshoku" (京のおばんざい朝食), a Kyoto-style kaiseki (懐石) breakfast available at Kinmata. In addition to the carefully prepared dashimaki tamago, which you can see being prepared at 0:18 in the video, the breakfast also includes boiled vegetables, dried fish, freshly cooked rice and miso soup, finished off with dessert. In addition to accepting overnight stays, Kinmata also offers lunch courses in tatami rooms as well as counter seats, so be sure to choose what suits you when making a reservation. The breakfast served at Kinmata can be seen from 1:57 in the video. Be sure to check it out! The Menu at Kinmata Source :YouTube screenshot If you're looking for delicious gourmet food in Kyoto, Nishiki Market, "the kitchen of Kyoto," is second to none. Nishiki Market sells a wide variety of foodstuffs, including Kyoto vegetables, bentos, and a variety of delicious foods to enjoy. Kinmata uses quality ingredients sold at Nishiki Market to create a number of exquisite dishes. Dried Echizen stockfish, pickled vegetables, free range Kyo Aka Jidori chicken, densuke daikon, red kidney beans, chirimen sansho, dengaku with shogoin turnip, and sesame tofu all have a delicate and elegant taste. Summary of Kinmata Source :YouTube screenshot In Kyoto, there are many long-established Japanese inns and restaurants. Among these, the kaiseki restaurant Kinmata, shown in the video, is notable for its gentle flavor and use of fresh Kyoto vegetables. If you're in Kyoto, a historical tourist destination, be sure to enjoy the unique local flavors of the ancient capital to make your trip even more memorable. Don’t forget to make a reservation at Kinmata to taste the finest in Kyoto cuisine! ◆Kinmata｜Restaurant Information◆ 【Address】604-8044 Kyoto, Nakagyo Ward, Dainichicho, 407 【Access】A 10-minute walk from Shijo Station off the Karasuma subway line from JR Kyoto Station 【Closures】Closed on Wednesdays 【Telephone】075-221-1039 【Official Website】KYOTO KINMATA｜京都 近又 https://www.kinmata.com/index-e.html 【Yelp】Kinmata https://www.yelp.com/biz/%E8%BF%91%E5%8F%88-%E4%BA%AC%E9%83%BD%E5%B8%82?osq=Kinmata