Official Author

新井 美紀（Miki Arai）

RyuGin - Three Stars in the Michelin Guide This video introduces the amazing "Oyogashi Ayu" (Swimming Sweetfish), at the Japanese restaurant "RyuGin" in Roppongi, Tokyo. In the video you can see the fish swimming around in salt water before being turned into amazing cuisine. This gives them a somewhat salty taste as they absorb the salt through their gills. Also, when they skewer the sweetfish, they stick the gall bladder with the skewer to release the bile and reduce the bitterness of the sweetfish, giving it an elegant aroma. Every process is at RyuGin has a purpose and brings out the most flavor possible. Be sure to check out the video to see their superb river fish dishes. ◆RyuGin Store Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station off the Tokyo Metro Chiyoda Line, Hibiya Line, and Toei Subway Mita Line / Directly connected to Yurakucho Station off the Tokyo Metro Yurakucho Line (4-minute walk) / Directly connected to Ginza Station off the Tokyo Metro Marunouchi Line, Hibiya Line and Ginza Line (5 minutes walk) / Yurakucho Station off the JR Yamanote and Keihin Tohoku lines (5-minute walk) 【Price Range】¥50,000+ 【Hours】17:30-23:00 (L.O. 20:00) 【Closures】Irregular ※Please check on their website 【Parking】None 【Phone】03-6630-0007 【Official Homepage】日本料理 龍吟 | Nihonryori RyuGin http://www.nihonryori-ryugin.com/ 【Tabelog】RyuGin (龍吟) https://tabelog.com/tokyo/A1301/A130102/13001457/

Beef Shiogamayaki at Gion Sasaki This video introduces the amazing beef "shiogamayaki" (protein cooked in salt crust) at Gion Sasaki, at three-star restaurant in the Michelin Guide. 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 Gion Sasaki's beef shiogamayaki, wagyu beef is first seasoned with salt and pepper, let to sit, and then wrapped in a cherry leaf. They use egg whites and salt to create a "salt kettle" around the beef and then place it in the pizza oven until it's completely browned. When you crack the salt kettle, you can smell the fragrance of cherry blossoms in the steam. Be sure to check out the video of the beef shiogamayaki with beautifully cooked wagyu beef and the aroma of cherry blossoms! ◆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 Website】Gion Sasaki http://gionsasaki.com/ 【Yelp】Gion Sasaki (祇園 さゝ木) https://www.yelp.com/biz/%E7%A5%87%E5%9C%92-%E3%81%95%E3%82%9D%E6%9C%A8-%E4%BA%AC%E9%83%BD%E5%B8%82?osq=%E7%A5%87%E5%9C%92%E3%81%95%E3%81%95%E6%9C%A8

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/

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

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

Video introduction of Ise Udon, a specialty of Ise City, Mie Prefecture This video introduces the famous "Ise Udon" from Ise City, Mie Prefecture. Ise Udon is a specialty of Ise City, Mie Prefecture, where the noodles are thick and soft and covered with thick, black sauce. Ise Udon is said to be the least chewy udon in Japan, but it is fluffy and soft and has an addictive texture. From 0:00, you can see Ise Udon Yamaguchiya, and from 1:08 you can see Ise Udon from Komadori Shokudo. If you're planning a visit to Ise Jingu Shrine, be sure to stop by! ◆Komadori Shokudo Store Information◆ 【Address】Mie Pref. Iseshi Ichinoki 2-5-12 【Access】A 6-minute walk from Iseichi Station / A 12-minute walk from Miyamachi Station / A 13-minute walk from Uji Yamada Station 【Price Range】¥480+ 【Hours】9:30-18:00 (L.O.) 【Closures】Mondays, the 3rd Tuesday of every month 【Parking】Available 【Phone】0596-24-3792 【Tabelog】Komadori Shokudo (駒鳥食堂) https://tabelog.com/en/mie/A2403/A240301/24004675/ ◆Yamaguchiya Store Information◆ 【Address】1 Chome-1-18 Miyajiri, Ise, Mie 516-0072 【Access】211 meters from Iseshi Station 【Price Range】¥530+ 【Hours】10:00-18:45 (L.O.) 【Closures】Thursday (Excluding national holidays) 【Parking】Available 【Phone】0596-28-3856 【Official Homepage】Yamaguchiya http://www.iseudon.jp/shop/index.html 【Tabelog】Yamaguchiya (名代伊勢うどん 山口屋) https://tabelog.com/en/mie/A2403/A240301/24000930/

Fujiya Honten's Himokawa Udon This video shows the famous Gunma specialty, "Himokawa Udon" at Fujiya Honten in Kiryu City, Gunma Prefecture. As you can see in the video, the noodles are wide, chewy, smooth, and firm. Fujiya Honten, introduced in the video, is one of the oldest shops in Gunma, and has been in business since 1887. The udon noodles at Fujiya Honten are about 5 cm wide, but there are shops that make them more than 10 cm, and nowadays people outside the prefecture know about the noodles and love the wide, flat style that's similar to kishimen. Be sure to give it a try! ◆Fujiya Honten Store Information◆ 【Address】1-6-35, Honmachi, Kiryu-shi, Gunma 【Access】A 20-minute walk from JR Kiryu Station / A 20-minute walk from Nishikiryu Station 【Price Range】¥500+ 【Hours】11:30-14:30 (L.O.) / 【Fri・Sat・Sun】17:30-20:30 (L.O.) 【Closures】Mondays・The 4th Tuesday of every month (If Monday is a holiday, the store is only open until noon and the following Tuesday is closed） 【Parking】Available 【Phone】0277-44-3791 【Official Homepage】Fujiya Honten https://fujiya-honten.net/ 【Tabelog】Fujiya Honten (藤屋本店) https://tabelog.com/en/gunma/A1002/A100201/10001147/

Mizusawa Udon, One of Japan's Three Great Udon, at the Famous Udon Shop, Osawaya This video shows Mizusawa Udon, one of the top three udon's of Japan, at the famous udon restaurant, Osawaya. Along with Sanuki Udon and Inaniwa Udon, Mizusawa Udon is considered one of the three major udon noodles in Japan, and is considered a specialty of Mizusawa, Ikaho, Shibukawa City, Gunma Prefecture. The noodles have a slippery texture and have a nice, firm texture. Osawaya, introduced in the video, is an long-established udon shop with 4 shops in Ikaho, and you can also buy their noodles online. In the video, you can see the udon noodles and the magnificent maitake mushroom tempura and more, so be sure to check it out. ◆Osawaya Store Information◆ 【Address】125-1, Mizusawa, Ikaho-cho, Shibukawa City, Gunma Prefecture 【Access】20 minutes by bus from JR Shibukawa Station. 【Price Range】¥770+ 【Hours】10:00-16:00 (L.O.) 【Closures】The 1st and 3rd Thursday of every month※Subject to change (August・November no closures） 【Parking】Available 【Phone】0279-72-3295 【Official Homepage】Osawaya http://www.osawaya.co.jp/index2.html 【Tabelog】Osawaya https://tabelog.com/en/gunma/A1004/A100401/10001525/

Making Inaniwa Udon This video shows how "Inaniwa Udon," a specialty of Akita Prefecture, said to be one of Japan's top 3 udon noodles, is made. As you can see in the video, Inaniwa Udon is made through several steps: 1. Neri (練り): Kneading 2. Komaki (小巻): The noodles are cut into pieces, stretched out to about 1.5 cm in thickness, and coiled inside a tub. 3. Nai (綯い): This involves wrapping the noodles around two small bars that resemble a sort of "noodle loom." 4. Tsubushi (つぶし): Using a special rolling pin to flatten the noodles that have been wrapped around the bars. 5. Nobashi (延ばし): Lengthening the noodles by hanging, etc. 6. Kansou (乾燥): Drying the noodles. 7. Saidan (裁断): Cutting the noodles to length. 8. Senbetsu (選別): Separating and removing any imperfect noodles. Inaniwa udon has a long history of being served to lords since the Edo period, and it was not allowed to be eaten by ordinary people. It is characterized by its translucent milky white color, smooth, slippery texture, and firm noodles. Be sure to try a bowl if you get the chance!

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