Introducing Eelpouts - A Rare Delicacy in Kanazawa, Ishikawa "Eelpouts: The rare fish loved in Kanazawa| nippon.com," is a 4K video uploaded by "nippon.com." Have you heard of eelpouts before? There probably aren't many people who've heard of this strange fish, but it's actually a specialty of Kanazawa that's attracting attention as an ingredient for beauty supplements. This video will show you how to prepare some delicious eelpouts! The Unsightly Eelpout - A Look at the Mysterious Fish Photo：norogenge Eelpout is written "幻魚" (roughly "Illusion Fish") in Japanese Kanji. This deep-sea fish is a type of sea-bass (belonging to a genus of Zoarcidae) and there are more than 230 types of eelpouts around the world. The reason why it's called "illusion fish" in Japan is likely because of its wiggly, slimy and grotesque body, and it was never eaten or studied. It has been found that it prefers the cold water of the northern hemisphere and usually lies on the seafloor, eating shells, sea urchins, and starfish that are in the sand. It swims very slow and its proper name is "ノロゲンゲ" (norogenge) in Japanese. The best time to catch it in the Hokuriku region is from September to May. How to Prepare It Source :YouTube screenshot The most distinctive feature of the eelpout is its long, thin body, slimy surface, and soft texture. This is because it's rich in fine gelatin and collagen. It has quit a plain taste, so it can be used in any kind of cooking, and it is very popular in Kanazawa and Toyama. As you can see from 0:41 in the video, they cost around 400 yen per four fish, which is cheap during the harvest seasons, so it's often eaten as a main dish in Japan's Hokuriku region. Fried, dried, and tempura are also popular ways to prepare it, and these can be seen from 1:17 in the video. The slimy surface disappears when deep-fried giving it a nice and soft texture. Because of its simple taste, it's used as the main ingredients in miso soup and hot pot on a regular basis. Summary of Eelpouts, a Kanagawa Specialty Photo：Miso soup with bamboo shoots Eelpouts are also called "gengyo," "dogi," "mizuuo," and "sugayo" in Japanese. Although grotesque at first glance, it's gaining attention as a main ingredient in beauty supplements due to its high moisture content and moisturizing properties. Eelpout hot pot and eelpout soup are foods that women should pay attention to if they're focusing on beauty because it warms the body from the core and makes the skin look youthful. Be sure to try them when you visit Kanazawa, Ishikawa.

Dojo Loach Hot Pot at Tatsumi-Ya (たつみ屋), a Famous Restaurant in Asakusa! 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 is goes by 3 differerent 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

The Fugu Courses of Shikitei Mieno This video, titled "JG 4K Oita Usuki Blowfish Dish with Pufferfish Liver and Whitebait (Shikitei Mieno) Oita Usuki Blowfish Dish" (JG 4K 大分 臼杵名物ふぐ料理 ふぐ肝と白子(四季亭みえの) Oita Usuki Blowfish Dish), was released by "JAPAN GEOGRAPHIC." The video introduces the fugu (pufferfish/blowfish) course at "Fugu Shikitei Mieno," located in Usuki, Oita Prefecture, in Japan’s Kyushu region. Fugu is a white meat fish that can be enjoyed in a variety of different cooking/preparation styles. In this article, we'll focus on the fugu of Usuki, popular for its delicious taste and low price compared to other fugu of the same high quality. A Look at the Various Types of Fugu Cuisine Source :YouTube screenshot Shimonoseki City in Yamaguchi Prefecture is famous for its fugu, which has come to be eaten mainly in western Japan, in places like Yamaguchi, Kitakyushu, and Osaka. It is said to have spread all over Japan after World War II. In Osaka, fugu dishes are also called "teppo ryori" (テッポウ料理) or "tetsu ryori" (テツ料理). Because of the presence of toxins (particularly tetrodotoxin) in the liver and organs of fugu, it is mandatory to obtain a license from the local government to process fugu poison. The season for fugu is said to be late September to mid-March, which is essentially winter, but in recent years, fugu has become available frozen or cultured throughout the year. Fugu dishes are usually served as a course, and the main types of dishes are: ・Fugu Sashimi (ふぐ刺し, called "tecchiri" in Osaka): Sliced fugu sashimi so thin that you can see the other side [Video: 0:33~]. ・Fugu Roe Cuisine (白子料理): Fugu ovaries baked, fried, or made into soft roe tofu [Video: 1:03~]. ・Fugu Hot Pot (ふぐ鍋, called "fugu chiri," or "tecchiri" in Japan’s Kansai region): A hot pot of fugu fillet, vegetables, etc. [Video: 1:37~]. ・Zosui (雑炊): A dish of rice and beaten egg made in the remaining broth after eating fugu hot pot [video: 1:47~]. ・Karaage (唐揚げ): Deep-fried fugu meat. ・Nikogori (煮凝り): A dish in which the collagen from the skin of the fugu is hardened into a jelly-like substance. Fugu sake is also enjoyed with fugu dishes. Dried fugu fins are especially popular as "hire-zake" (ひれ酒, lit. fin sake) which is made by roasting dried fugu fins and adding them to hot sake. Usuki Fugu, the Local Specialty of Usuki, Oita Prefecture Source :YouTube screenshot The fugu seen in the video is a firm-fleshed fugu raised in the fast-flowing Bungo Channel. Usuki City in Oita Prefecture is so popular that people from all over the country come here to eat fugu because of its location, which allows one to enjoy it while it's still fresh and at reasonable prices. The Fugu Cuisine of Shikitei Mieno Source :YouTube screenshot There are around 20 restaurants in Usuki that serve fugu dishes. The one featured in the video is Shikitei Mieno. The fugu course is served in a spacious Japanese room on the second floor. At 0:33 in the video, a large plate of fugu sashimi is shown. It's a beautiful dish of sashimi with slices so thin that you can see the plate through the flower-petal-shaped arrangement. Other fugu dishes introduced are fugu with dressed skin, fugu sushi, fugu steamed in soy milk, fugu dumplings, karaage fugu, fugu hot pot, and zosui. These include small dishes of rice, pickles, and dessert for 8,000 yen, a price that can only be found in Usuki. There is also a smaller portion size fugu kaiseki (会席) available. Summary of Usuki’s Fugu Cuisine Source :YouTube screenshot This article introduced the appeal of fugu cuisine and the secrets behind the popularity of Usuki's fugu. Zosui is a special treat you can enjoy after getting your fill of fugu! Be sure to check out the delicious fugu cuisine in the video if you still haven’t yet. It’ll give you an idea of what Kyushu cuisine is like! 【Yelp】Shikitei Mieno (四季亭みえの) https://www.yelp.com/biz/%E5%9B%9B%E5%AD%A3%E4%BA%AD%E3%81%BF%E3%81%88%E3%81%AE-%E8%87%BC%E6%9D%B5%E5%B8%82?osq=%E5%9B%9B%E5%AD%A3%E4%BA%AD%E3%81%BF%E3%81%88%E3%81%AE

Natural Tiger Pufferfish From Shimonoseki, Yamaguchi Prefecture! RyuGin's Delectable Puffer Fish Cuisine! This video shows the pufferfish cuisine of the 3 Michelin star restaurant "RyuGin" in Roppongi. The pufferfish used is natural tiger pufferfish from Shimonoseki, and they introduce a number of pufferfish dishes, starting from scratch. 2:55〜Preparing the pufferfish 5:39〜Fugu Shabu 8:00〜Shirako 10:34〜Yaki Shirako 15:20〜Hirezake 16:34〜Black truffle & milt soup 18:07〜Mikagedama 21:00〜Haruka Hanasansho 24:29〜On-to-Rei 27:05〜Shiju-so 30:56〜Kisho Gokujo 33:36〜Irokaho Be sure to check out the dishes of RyuGin shown in the video, as there's plenty of highlights! ◆RyuGin Store Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station on the Tokyo Metro Chiyoda Line, Hibiya Line, and, Toei Subway Mita Line / Directly connected to Yurakucho Station on the Tokyo Metro Yurakucho Line (a 4-minute walk) / Directly connected to Ginza Station on the Tokyo Metro Marunouchi Line, Hibiya Line and Ginza Line (a 5 minutes walk) / Yurakucho Station on the JR Yamanote and Keihin Tohoku lines (a 5-minute walk) Translated with www.DeepL.com/Translator (free version) 【Avg. Cost】¥44,000+ 【Hours】17:30-23:00 (L.O. 20:00) 【Closures】Irregular ※Please check the official website 【Parking】None 【Phone】03-6630-0007 【Official Homepage】RyuGin http://www.nihonryori-ryugin.com/en/about/ 【Yelp】RyuGin (龍吟) https://www.yelp.com/biz/%E9%BE%8D%E5%90%9F-%E6%B8%AF%E5%8C%BA?osq=ryugin

フグのぬか漬け紹介動画 こちらの動画は「Nippon.com: Japan in Video」が公開した「Pufferfish “Nukazuke”: Delicacy from a Deadly Fish | Nippon.com: Japan in Video」です。 フグには致死量が高い「テトロドトキシン」という毒物が卵巣や肝臓に多く含まれています。 しかし、石川県白山市や金沢市の金石地区、大野地区では危険なフグの卵巣を2年以上発酵させて食べる「フグのぬか漬け」という珍味があります。 食品衛生法で食用が禁じられているフグの卵巣を食品にしているのは全国でも石川県のこの地域のみです。 材料に使われるのは卵巣が特に大きく食べ応えがあるゴマフグです。 ゴマフグの卵巣にもテトロドトキシンが含まれているのですが、どうやってこの毒を消していくのでしょう？ どうやら、フグのぬか漬けの「製法」にその秘密があるようです。 フグのぬか漬けの作り方 フグのぬか漬けはゴマフグから取り出した生の卵巣を1000リットルの容器に敷き詰め、濃度30%の塩水に1年から1年半漬け込みます。 塩に含まれているナトリウムには脱水作用があり、卵巣内部の水分がほぼ出尽くし固くなります。 その後水洗いされた卵巣は米麹、唐辛子の入ったぬか床に漬けられます。 この時卵巣が空気に触れないように木の蓋をし、さらに重石を載せます。 そして酸化を防ぐためにイワシから作った「いしる」と呼ばれる魚醤出汁の一種を樽の淵に注ぎ込みます。 こうして半年から1年ほどかけてぬか漬けにされた卵巣は組織採取を行い、マウスによるテトロドトキシンの含有量テストの結果、人体に影響がないと判断されると商品として出荷されていきます。 日本の伝統のぬか漬け ぬか漬けは日本の伝統的な発酵技術ですが、これでテトロドトキシンのような猛烈な毒素が無毒化されるという科学的な根拠は立証されていません。 しかしながら発酵の時に誕生する微生物や乳酸菌の働きでテトロドトキシンが分解されていくのではないかと考えられています。 まだ医学も科学も未発達だった時代から、猛毒を持つゴマフグの生の卵巣を2年以上もの時間をかけて丁寧に発酵させることで無害な高級食材に変化させてしまうのですから、日本文化の歴史の奥深さに驚きを禁じえません。 フグのぬか漬け紹介まとめ フグの調理には調理資格免許が必要なのでフグのぬか漬けは素人には作ることができません。 製造元は石川県にしかないのでぬか漬けは石川県の名産品として大人気の逸品です。 そのまま食べても大変美味しいのでごはんのお供やお酒のあてとしても、また調味料としても優秀な食材なので、さまざまなレシピに活用できます。

Kawachiya - A Long Established Eel and Fish Restaurant in Tokyo's Shibamata Taishakuten This video shows the eel dishes at Kawachiya in Katsushika, Tokyo. Kawachiya is a long-established eel and fish restaurant that has been in business for over 250 years in Shibamata Taishakuten, a downtown area of Tokyo famous for the movie series "Otoko wa Tsuraiyo" (It's Tough Being a Man). The menu includes eel dishes such as unaju, hitsumabushi, kabayaki, the rare unagi-arai, etc., as well as carp dishes, tempura, bentos, course meals, and more. When you visit Katsushika, Tokyo, be sure to try the flavors that have been handed down since the Edo period. ◆Kawachiya Store Information◆ 【Address】7-6-16 Shibamata, Katsushika, Tokyo 【Access】A 3-minute walk from Shibamata Station off the Keisei Line / 5 minutes by car or bus from Kanamachi Station off the JR Joban Line / 15 minutes by car from Koiwa Station off the JR Sobu Line 【Avg. Cost】¥3200+ 【Hours】11:00-19:00 【Closures】None 【Parking】Yes, 21 cars 【Phone】03-3657-4151 【Official Website】Kawachiya https://www.kawachiya.biz/ 【Tabelog】Kawachiya https://tabelog.com/en/tokyo/A1324/A132403/13018080/

Enjoy Okinawa's Giant Squid, the "Broadclub Cuttlefish," as Sashimi, Squid Ink Soup, and Spring Rolls! This video, introduced by Travel Thirsty, shows you how to make a different kind of spring roll with giant cuttlefish from Okinawa Prefecture, as well as how to make sashimi, squid ink soup, and more. The large squid being cooked in the video is one of the largest cuttlefish in the world and is known as the "broadclub cuttlefish." It's a high-quality squid from Okinawa that stands at the same level as bigfin reef squid, and as you can see in the video, it's characterized by a large ink pouch. Squid ink soup, a local dish of Okinawa, is made with this large amount of ink. When you head to Okinawa, definitely try this monster squid if you get the chance!

This video, titled "Catching Flatfish for 50 Years, Zabuton for 15, but There's Still More to Come! Zabuton Flounder Ebisutei, Hirado" (ヒラメをさばいて50年。ざぶとんは15年。まだまだです。　ざぶとんヒラメ＜さばき編＞　平戸・エビス亭), was released by "99チャンネル 99chtv." Flounder, with its mild flavor, is a top-quality ingredient when used for sashimi. In this video they clean a huge flounder, which is big even compared to other large flounder. "Zabuton" flounder as they're called in Japanese refer to flounder between 70 and 90 cm in length and that weigh over 4 kg. Its size and weight make it a difficult fish to process fresh. The owner of Ebisutei in Hirado, Nagasaki, is the one processesing the fish. Japan's techniques for handling fish are among the best in the world in terms of speed and maintaining freshness. Look at the skill of the owner as he handles the flounder!

About Susaki, Kochi Prefecture This is a promotional video for Susaki city, Kochi prefecture, located in Japan's Shikoku region, created by Shinjo-kun. Shinjo-kun is a popular mascot that represents Susaki city! What kind of sightseeing spots are there in Susaki? In this article, we'll introduce spots around Susaki where you can enjoy the picturesque scenery and also recommend places where you can try the local cuisine. Enjoy a look at the beautiful scenery and delicious seafood available in Susaki city. Let's Take a Trip to Susaki! Photo：Image of the view from Yokonami Kuroshio Line A great way to enjoy the scenery in the Kochi area is to drive along the Yokonami Kuroshio Line, a road that connects the cities of Tosa (土佐市, Tosashi) and Susaki. The refreshing drive allows you to take in the sights of the natural scenery while providing smooth access to many of the tourist attractions in Susaki. If you're travelling by car, be sure to stop by Roadside Station Kawauso-no-sato (Otter Village) Susaki (かわうその里すさき, Kawausonosatosusaki), where you can try some of the local food and enjoy shopping. In 2018, a new attraction called Comodo Uranouchi (an inflatable obstacle course on the water) was opened and it has been increasing in popularity quite quickly. 58 seconds into the video you can see Sakoda knives (迫田刃物, Sakodahamono) being made, one of the many traditional crafts you can experience in Susaki, Kochi prefecture. Recommended Sightseeing Spots in Susaki City Photo：Otonashi Shrine In the Susaki city area, there are many temples and shrines you can visit, such as Otonashi Shrine (鳴無神社, Otonashi jinja), Suga shrine (須賀神社, Suga jinja), Daizenji temple (大善寺, Daizenji), and Hosshoji temple (発生寺, Hosshouji). If you would like to try something fun and exciting, why not visit Susaki when the Kamo shrine (賀茂神社, Kamo jinja) fall festival or Susaki festivals are being held? If you take part in one of these big events, you might get the chance to meet Susaki's popular character Shinjo-kun! If you're planning on staying at a hotel, we highly recommend a relaxing stay at the Soudayama Hot Springs (桑田山温泉, Soudayama onsen). Local Cuisine in Susaki Source :YouTube screenshot Looking out onto the vast Pacific Ocean, the warm waters of Susaki city are overflowing with fresh seafood. You can see fishing starting from 0:23 in the video. The town has a tradition of eating the highly nutritious moray eel. We recommend trying the deep fried Moray eel (ウツボの唐揚げ, Utsubo no karaage)! We also recommend trying Frigate tuna (ソウダガツオ, Soudagatsuo), known as Mejika in this area. Susaki city is also famous for producing soy sauce, a condiment that compliments the seafood caught in this area very nicely. A bottle of soy sauce, which has been produced in Kochi prefecture for over 100 years, is a great idea for a souvenir as well! At 1:19 in the video, you can witness the soy sauce manufacturing process at the Marukyou Miso and Soy Sauce Distillery (丸共味噌醤油醸造所, Marukyou miso shouyu jouzousho). As shown at 1:47 in the video, you can enjoy the taste of freshly caught fish in Susaki city by dipping it in the locally produced soy sauce. There are many restaurants in Susaki serving the local specialty Nabeyaki Ramen. You can't find it outside of this region, so definitely consider giving it a try. Summary of Susaki City, Kochi Prefecture This video introduces the beautiful natural scenery that changes season by season and delicious seafood unique to Susaki city. Watching this video will surely make you want to take a trip to Kochi prefecture! It's time to plan a visit to Susaki, a city where you can rediscover the charm and beauty of Japan. 【Official Website】Susaki city hall https://www.city.susaki.lg.jp/language/

About Esashi, a "Japan Heritage" “Esashi, Sightseeing Promotional Video, Japan Heritage” (北海道江差町　観光ＰＲ動画（日本遺産)), is a video created by the “Esashi Municipal Department of Tourism.” Esashi, in the Hiyama District of Hokkaido, is the first place to be registered as a Japan Heritage in Hokkaido, and is also a place of scenic beauty. It lays on the coast of the Sea of Japan, with a population of 7,561. (2019, May). It is said that Esashi is the origin of Hokkaido's culture and thrived thanks to it's herring fishing during the Edo Period. In 2014, the mayor of Esashi became the youngest mayor in Japan at just 29 years of age. In this video, the attractions of Esashi are packed into just 3 minutes of footage. Enjoy the nature and history of Esashi, Hokkaido. What Are “Esashi Herring”? Source :YouTube screenshot Esashi is surrounded by the ocean, and herring trade was booming in the Edo period (1603-1867). This is explained at 0:26 in the video. At that time, herring was a good fertilizer. Esashi was busy, especially in May, because herring was a seasonal in May, and many ships from Edo (Tokyo) and Osaka, came to fish for them. Because of this, the popular phrase “Even Edo is not as busy as Esashi in May” was coined. Many of the leftover goods remain in the storehouses of merchants from the time, demonstrating their prosperity and showing just how successful the business was. Even now, herring soba is popular as a local dish in Esashi. Check out the video at 0:51 to see the merchant's warehouses. Tourist Attractions in Esashi! Source :YouTube screenshot There's Kamamome Island where ships called "Kitamaebune" docked during the herring fishing season, Itsukushima Shrine (厳島神社, Itsukushima jinjya), where sailors prayed for safety at sea, and the strangely shaped Heishi Rock (瓶子岩, Heishiiwa). There's a legend of Heishi Rock, that says when the sailors couldn’t catch any herring and were facing starvation, they poured divine water into the sea causing a swarm of herring to appear. Since then, every July a ceremony is held where they replace the "Shimenawa" (a rope used to cordon off consecrated areas or as a talisman against evil​) at Heishi Rock. This can be seen at 1:27 in the video. The Ubagami Grand Shrine (姥神大神宮, Ubagami Daijingu) which overlooks the port of Esashi, is famous for its summer festival, the Ubagami Grand Shrine Togyo Festival, which is said to be the oldest festival in Hokkaido. From 2:01, the festival song “Esashi Oiwake,” which has been passed down since the Edo Period, can be seen being performed. It has a nostalgic melody reminiscent of Edo and because of that, it's said that “Esashi Oiwake” is the king of folk songs. The herring fishing song “Soran Bushi” and “Hokkai Bonuta” also represent the culture of Hokkaido. We recommend visiting Esashi during the summer festival where you can check out the big floats and the Ohayashi band. Recommended Tourist Attractions Photo：Esashi Inishie Kaido Street There are many historic places and buildings that remain in Esashi, such as shrines, temples and houses. Walking down Inishie Kaido Street, next to the ocean, will take you to those historic places. For example, The Former Nakamura Family Merchant House, Yokoyama House, and the Esashi Town Historical Museum are all attractive spots that retain a good old-fashioned Japanese atmosphere. Visiting Esashicho Bunka Hall, Esashi Town Meeting Hall, Esashi Oiwake/Yama Museum, and the Esashi Town Historical Museum to learn about the history is another great way to enjoy oneself. The Kaiyo Maru from Netherlands can be seen near Kamome Island. It was a battleship of the Shogunate's navy at the end of the Edo Period. (About 1860) You also get a great view, surrounded by the ocean waves, when the weather is nice. Don't forget your camera! Summary of Esashi Photo：School of fish As you can see in the video, Esashi, Hokkaido is a fishing town with many and festivals and historic places left over from the old days of Japan. Enjoy seeing the attractions of Hokkaido through the video. At 2:36, we learn that, in 2017, a school of herring were seen for the first time in 104 years in Esashi, and a new light began to shine on Esashi once again. Esashi is a sort of hole-in-the-wall destination in Hokkaido, but has easy access from Hakodate by train or bus. If you're headed this way, we recommend checking out Hakodate as well! Also, if Esashi interests you, check out the local products of Hometown Tax Donation Program. There are attractive local products like queen crab and gasa shrimp. 【Official website】Esashi Town hall homepage https://www.hokkaido-esashi.jp/ 【Trip Advisor】Esashi https://www.tripadvisor.com/Tourism-g1120309-Esashi_cho_Hiyama_gun_Hokkaido-Vacations.html

The Blackthroat Seaperch Cuisine of Nihonryori RyuGin This video, titled "Nihonryori RyuGin 2012" (日本料理 龍吟 龍鱗2012), introduces the amazing cuisine of Nihonryori RyuGin, a Japanese restaurant in Roppongi (*"NihonRyori" (日本料理), means "Japanese Cuisine" in Japanese*). The video was produced by Tokyo Gastronomy. Chef Seiji Yamamoto of RyuGin, a Japanese restaurant in Roppongi, presents his artistic fish dish, Ryurin, at the World Culinary Summit in Spain. Check out the masterful cuisine prepared in the video! Preparing the Delectable Seaperch Source :YouTube screenshot RyuGin's Chef Seiji Yamamoto uses blackthroat seaperch, which is fatty and juicy, with even its bones and scales being edible. Blackthroat seaperch, called "akamutsu" (赤むつ) in Japanese, is also called "nodoguro" (のどぐろ, lit. black throat) in Japanese, due to its black mouth, and is the finest seafood available from the Sea of Japan. Bringing out the flavor of the ingredients with simple cooking methods, such as frying and grilling, shows the artisanal techniques of Japanese cuisine. Chef Yamamoto has analyzed the traditional Japanese method of cooking dried fish over open flame and has incorporated umami by drying and maturing ingredients to create the pinnacle of Japanese cuisine. At 0:26 in the video, you can see the fish being neatly scaled, and at 0:58, filleted with the utmost precision. After the fish is dried, it's fried in oil. This can be seen at 12:47 in the video, and the finished product is shown at 14:50. Learn How to Make This Delicious Traditional Dish Source :YouTube screenshot Japan is home to numerous Japanese restaurants and fine dining establishments. You can also find delicious Japanese cuisine, historic ryokan, ryotei, and restaurants in every corner of the country. Restaurants serving Japanese cuisine use carefully selected local ingredients and pay close attention to details, from the preparation process to cooking methods. At some Japanese restaurants, you can observe the chef's knife work up close. If you're visiting Japan from abroad, we highly recommend dining at a Japanese restaurant and enjoying traditional Japanese food culture. Summary of Japan's Finest Cuisine Source :YouTube screenshot In this article, we introduced you to the artisanal skills of chef Seiji Yamamoto at the Japanese restaurant RyuGin, who made the beautiful dish Ryurin using blackthroat seaperch. You can enjoy artistic masterpieces like the one shown in the video at the many fine dining restaurants in Japan. When you go to a Japanese restaurant be sure to go over the menu and find what's right for you. You're sure to enjoy a great meal with lots of delicious local ingredients! ◆RyuGin｜General Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station via the Tokyo Metro Chiyoda Line, Hibiya Line and Toei Subway Mita Line 【Hours】17:30 - 23:00 【Closures】Irregular 【Telephone】03-6630-0007 【Official Website】Nihonryori RyuGin｜日本料理 龍吟 http://www.nihonryori-ryugin.com/ 【Yelp】RyuGin｜龍吟 https://www.yelp.com/biz/%E9%BE%8D%E5%90%9F-%E6%B8%AF%E5%8C%BA

Imizu City's Kamaboko This video, titled "Shinminato Kamaboko- Imizu City, Toyama" (新湊かまぼこ -富山県射水市- Shinminato Kamaboko -Imizushi,Toyama,Japan-), was produced by "_kashi77." It shows the manufacturing process of kamaboko (fish cake), a local specialty of former Shinminato, Imizu city, Toyama, in the Hokuriku region. Kamaboko is a kind of "kneaded paste product" that is made by making white fish meat into surimi (minced meat) and then kneading it. It's also a Japanese food used in New Year's dishes for New Year's celebrations. In this way, it is an indispensable and popular Japanese food. Cod, shark, golden threadfin, wrasse and other white fish are used as ingredients; however, "Shinminato Kamaboko" uses surimi made from tile fish to enhance the flavor of the minced meat. It's called "Kamaboko" when steamed, "chikuwa" when baked, and "satsuma-age (a type of tempura) when fried and eaten. The origin of the word kamaboko comes from wrapping the surimi around a bamboo stick in a tubular shape. Because the shape resembled the ear (boko) of a cattail (kama), it came to be called "Kamaboko." Making Kamaboko Source :YouTube screenshot Here, we'll introduce how kamaboko are made. 1. Preparation Cut the raw fish into three pieces, removing the bones, innards, and skin. 2. Cut it up into smaller pieces Finely chop it with a knife. 3. Soak in water Soak the minced fish in water to get rid of the odor This is an important part of the process to bring out the elasticity of the kamaboko. 4. Drain Remove water from the fish until it is dried. 5. Surimi Grind it down finely. 6. Seasoning Season with salt, egg whites, and other ingredients. 7. Molding There are different types of kamaboko such as "Ita Kamaboko," which involves molding the ingredients into a half cylindrical shape, onto a small board made of wood such as cedar; and "Sumaki Kamaboko," which involves wrapping straw around the ingredients. As you can see at 0:12 in the video, each Kamaboko is made by hand, one by one, into the shape of a fish. 8. Steam The kamaboko is then steamed. This can be seen at 0:55 in the video. 9. Decorate As you can see at 1:06 of the video, they decorate the steamed kamaboko with colors, such as the pink of a sea bream and other colors and patterns. More About Kamaboko In Toyama Prefecture, kamaboko is famous as a gift for celebratory occasions, and it is used as a gift for engagement ceremonies and wedding receptions. In addition, kamaboko is often presented at births and milestones in life, such as entrance exams, graduations, coming of age ceremonies, housewarmings, and at Buddhist ceremonies. It is said to be customary to cut kamaboko that was received as a wedding gift and to distribute it to people who are close to you and to neighbors in order to share the joy. Toyama prefecture’s consumption of kamaboko is said to be the 6th highest in Japan. Kamaboko is often given as an end-of-the-year gift or present and it's possible to purchase it from online retailers such as Amazon or Rakuten. Fishing and Cuisine Around Imizu City Photo：Firefly squid with vinegar miso Toyama prefecture, where Imizu city is located, is home to Toyama Bay where you can catch delicious and nutritious seafood. The seafood caught in Toyama Bay consists of, white shrimp, firefly squid, and yellowtail caught in the cold season. Himi’s cold season yellowtail is rich in fat and melts in your mouth. Himi's yellowtail is a gourmet's delight, with its fatty, melt-in-your-mouth taste. Trout sushi is another popular local specialty in Toyama. Summary of Kamaboko, the Local Specialty of Imizu City, Toyama Japan has its own unique culture that has been nurtured by the customs of each region. Kamaboko, a craft perfect for celebrations, is a tradition in Imizu City, Toyama and Miyagi Prefecture. The Shin-Minato Hikiyama Festival, which heralds the arrival of autumn in Imizu City, Toyama Prefecture, is introduced at 2:02 in the video. This festival, along with kamaboko, is part of traditional culture that has been handed down through generations in Imizu city. What did you think of Izumi's kamaboko? At Yume Terrace Kaiou, a museum of food and health in Imizu City, around 40 different kinds of kamaboko, such as kelp-wrapped kamaboko and sea bream-shaped kamaboko, as well as local marine products and healthy teas, are available at reasonable prices. You can also visit the kamaboko factory that shown in the video, and experience making kamaboko yourself. At the Yume Terrace Kaio, there are no restaurants or cafes, so you will not be able to have lunch; you can buy some kamaboko as a souvenir and eat it to keep yourself nourished. A popular souvenir is the kamaboko chips. When you visit Toyama prefecture, be sure to try the Shinminato Kamaboko introduced in the video!

Shiruwan - An Exquisite Dish at Gion Sasaki, a Three Star Restaurant in the Michelin Guide This video shows "Shiruwan," a seasonal dish at Gion, Kyoto's "Gion Sasaki," being made. 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. In this video, you can see how the "hamo" (daggertooth pike conger) is processed and then grilled over binchotan charcoal to become a delicious bowl of soup. Be sure to check out the video showcasing three-Michelin star artisanship. ◆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/

Making Anago Nanbanzuke This video shows how to make Anago Nanbanzuke. Conger eel (anago) is known to come from Nagasaki, Shimane, and Aichi prefectures. Summer conger eel has little fat and is more refreshing, while winter conger eel is rich in fat, making it a hearty dish that is becoming increasingly popular. Conger eel is often eaten as a substitute for regular eel, but some people prefer conger eel because it's lower in calories and has a more refreshing flavor than normal eel. In the video, they make nanbanzuke (roasted or deep-fried fish or meat, marinated in a spicy sauce) using conger eel. 0:05: Opening the eel 3:43: Cutting the eel into small piece 5:42: Adding sake and salt to the eel and mixing it 6:24: Adding flour 6:46: Deep frying in oil 10:38: Preparing the bonito broth 11:28: Pickling the fried eel in a marinade of sugar, salt, vinegar, light soy sauce, and chopped red pepper 12:57: Dishing up the eel and adding onions, green spring onions, and a bit of marinade In the video, it's paired with a sake called "Dassai" (獺祭)! Eel is slimy and difficult to process, but if you manage to get some, why not give it a try?

About the Ika Somen Recipe Video Many people are probably used to preparing sashimi from already prepared sections of fish, but it's rare that people fillet fish and make sashimi from scratch at home. Preparing Japanese food may also seem like an incredibly time consuming task if you aren't Japanese yourself. In this video, the chef demonstrates how to fillet and prepare spear squid, called yariika in Japanese (ヤリイカ), to make the dish Ika Somen. The tips and techniques shown in this video are a must-see for anyone interested in Japanese cuisine! Preparing the Squid to Make Ika Somen Photo：Sashimi of squid Preparation is the key to making delicious Japanese food. The majority of people who eat sashimi at home tend to buy it already prepared from the supermarket as the process of making it (filleting squid in particular) is rather complicated. This video will show you how to fillet and prepare squid, a useful skill which can be applied to a variety of Japanese dishes. Please feel free to refer to this article whenever you need a reminder of how to prepare squid! First, the squid's innards must be removed. Place your hand inside the body of the squid and simply pull out the innards. Pinching the fins at the top of the squids body while removing the innards will make this step easier. Next, the cartilage must be removed from inside of the body of the squid. Tips to Make Your Ika Somen Taste Delicious Source :YouTube screenshot It's important to properly remove all of the skin from the squid. Holding the fins, peel off the skin of the squid from top to bottom. With the skin intact, the squid appears red, but removing the skin will reveal the white, smooth flesh underneath. After removing the skin, insert your knife into the area where the cartilage used to be and cut the squid vertically to open it up. If, after opening up the squid, you find some remaining innards, use the knife to remove them and quickly clean the flesh. Next, you must cut into the flesh near the top of the squid to help you remove the thin membrane that is attached to the inside of the body. Doing this will ensure the flesh is smooth and improve the texture of the squid. Prepare the fins of the squid in the same way. Finally, give the squid a quick rinse with cold water and use a dish cloth to remove any excess moisture. You can use the dish cloth to lightly scrub the skin in order to remove any remaining membrane or innards. This is another key tip to ensure your squid tastes delicious. Your Ika Somen is almost ready! Time to Turn the Squid Into Ika Somen Source :YouTube screenshot All that's left to do now is to line up the edges of the squid and cut the flesh into thin strips. This is the highlight of the video! To make the Ika Somen, first the outer flesh must be removed, as only the inner flesh will be used to make Ika Somen. To do this, the chef inserts the knife at one end of the flesh and carefully slices off the thin outer layer. You can see how this is done at 9:50 in the video. As you can see, this requires a lot of skill and experience to do well. Next, take the prepared squid flesh and cut it vertically into thin strips. Cutting the flesh with the knife in a pulling motion, as you would with meat or fish, is one of the fundamentals of Japanese cooking. Squid Sashimi Goes Great With Alcohol! The prepared squid sashimi, or Ika Somen, is usually served roughly mixed in a Japanese style dish. The squid is then topped with grated ginger and lightly dressed with soy sauce. It's best to mix the squid with the toppings before eating. At 13:00 in the video, you can see the squid being served alongside Japanese sake (called "nihonshu" in Japanese). If you enjoy drinking, you'll really appreciate this delicious dish that goes down smooth with a drink. In this video, the Japanese chef demonstrates how to prepare Ika Somen using fresh squid. We hope you enjoyed learning some of the tips and tricks required to prepare this dish. After watching the video, are you feeling up to making your own Ika Somen?

Minazuki no Hassun - A Dish to Pray for Good Health, Prepared by the Three-Michelin Star Restaurant, Gion Sasaki This video shows Gion Sasaki preparing "minazuki no hassun," a dish to pray for good health. 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 appetizer is served in the middle of a Kaiseki course, and is a dish that features several dishes made from seafood, vegetables, and other ingredients, allowing you to enjoy a little bit of everything. The name for the month of June on the lunisolar calendar is "Minazuki" (水無月) in Japanese. There is also a "wagashi" (Japanese confectionery) called "Mizunazuki" which is a sweet with azuki beans on top of uirou (sweet rice jelly), and in Kyoto, it is customary to eat this sweet in June, halfway through the year when the summer purification ceremonies are held, to pray for good health for the remaining half of the year. Gion Sasaki's "Minazuki no Hassun" includes a variety of dishes that pray for six months of good health, such as matcha uiro topped with azuki beans, sushi rolls made of vinegared rice that looks like mashed potatoes, roasted duck, Hachiman-maki, nasu dengaku, and tomatoes. Be sure to check out how it's made in the video! ◆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/

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/

This video, titled "Grandma's Recipes｜Grandma Sumiko's Osechi" (Grandma's Recipes｜すみこおばあちゃんのおせち), was released by "Grandma’s Recipes." In this video, Grandma Sumiko who lives in Warabino, Kochi Prefecture, is handling a big fish. As you can see at 3:30 in the video, she stuffs the fish's belly with her original stuffing and cooks it slowly in a steamer. The video also shows her gathering her relatives together for a rice cake pounding event and cooking a special dish for a banquet. She seems very happy and cheerful as she cooks for her husband and her beloved family with all her heart and soul. Watch the video to see what a wonderful moment in the Japanese countryside looks like!

This video, titled "Grandma's Recipes｜Grandma Masami's Osechi" (Grandma's Recipes｜まさみおばあちゃんのおせち), was released by "Grandma’s Recipes." Grandma Masami, introduced in the video, left her home at the age of 8 to work as an apprentice. She is now 99 years old and has been working hard all her life. She lives near Mt. Kokuzo in the Matsumoto-Ueda area of Nagano Prefecture, growing various crops in the fields. Some of the dishes introduced in the video include pickled Nozawana and Oyaki (fried round wheat or buckwheat flour cakes with various fillings​), which are local delicacies in Nagano Prefecture. These dishes, carefully prepared by grandma Masami, are sure to be a treat!

Inakaya's Robatayaki This video shows the robatayaki restaurant "Inakaya" in ropponggi. A Robatayaki restaurant is a style of restaurant where chefs are in the center of the hearth, grilling fresh seafood and vegetables over a charcoal fire and passing the food to customers on a giant wooden spoon. You can see this taking place in the video. At Inakaya, you can enjoy fresh seafood and vegetables grilled in a rustic setting in the heart of Tokyo. Consider Inakaya when you go sightseeing! ◆Inakaya Store Information◆ 【Address】3-14-7 Roppongi Minato-ku,Tokyo 【Access】A one-minute walk from the "Roppongi Gochome" bus stop by Toei Bus / A 4-minute walk from Exit 5 of Roppongi Station off the Tokyo Metro Hibiya Line / A 4-minute walk from Exit 5 of Roppongi Station off the Toei Subway Oedo Line 【Avg. Cost】¥10,000+ 【Hours】17:00-23:00 【Closures】Generally none※Please contact the store for business hours during the year-end and New Year's holidays. 【Parking】None 【Phone】03-3408-5040 【Official Website】Inakaya http://www.roppongiinakaya.jp/en/ 【Tripadvisor】Inakaya East https://tabelog.com/en/tokyo/A1307/A130701/13010471/

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 "GION SASAKI SHIME NO GOHAN MAY," was released by "GION SASAKI." In this video, Hiroshi Sasaki, who is a chef at Gion Sasaki, a Michelin-starred restaurant in Kyoto, shows how he makes sushi. When you hear the words "Japanese food," sushi is probably up there on the list of things that come to mind. Hiroshi Sasaki's sushi is unique in that it is all beautifully made. The magnificent knife handling and making of sushi is well worth the watch. The video s only 4 minutes long, making it an easy one to watch even when you're busy. At the 3:38 mark, a series of sushi is served on a single plate and you can see the attention to detail of Hiroshi Sasaki from its arrangement.

This video, titled "Tuna/OnionHot Pot [Edo Hibachi｜Episode 49]" (ねぎま鍋【江戸長火鉢　49杯目】), was released by "てこ蔵・TEKOZO." The ingredients for Negima nabe (Tuna/Onion hot pot) are onions and bigeye tuna belly. It's cooked in a pot with dashi broth, soy sauce, mirin, and sake. The video shows how a "bekohai" (a sake cup that can't be set down until finished) is heated over the hibachi. Negima nabe is cooked slowly in the sunken hearth, and it is a superb dish. It's important to choose bigeye tuna with good fat to bring out the flavor in the hot pot. If you put rice in the leftover soup stock and put an egg in it, you can make zosui to finish the dish. If you want to try the delicious negima nabe, which has been eaten in Japan for hundreds of years, be sure to take a look at the video!

This video is titled "22 Courses Fusion Omakase (2 Starred Michelin)!!! Sushi Yoshi 壽司芳 @ TST, Hong Kong." It 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.