Day in the Life of a Japanese Ramen Chef
This is Tokyo life working in Japan at a Japanese Ramen Shop as a Ramen Chef. Japanese workers are often portrayed as Salarymen but in this video we focus on Japanese food services industry and what it is like to work in a Japanese restaurant. This is a day in the life of a Japanese Chef, Tetsuya, 41 years old, working in Japan at a ramen store, karashibi miso ramen Kinkanbo. It's a popular spicy ramen shop in Tokyo Japan serving a devil ramen. We see Japanese working hours as well as Japanese workers in a Tokyo ramen restaurant, a peek into Japanese life. Tetsuya starts the day in his apartment and as an average Japanese worker, he commutes to work in Tokyo via train. It only takes him 20 minutes to get to work, but soon after arriving, he's busy working at the Japanese food restaurant and preparing Japanese ramen noodles for customers. His main duty is the manager of the ramen shop, but he also creates new gentei limited time menu items as a Japanese ramen chef. Life in Tokyo is amazing and part of this is because we have dedicated workers in Japan that keep the city running. To be a Japanese chef you must really have a passion for what you do. If you are ever looking for a spicy food challenge or spicy ramen challenge in Tokyo, then the Kikanbo ramen shop should be you first destination. But don't worry, if you can't eat spicy ramen, the ramen shop also prepares non-spicy version of the ramen bowl. Customers can choose their level of spiciness from low all the way to Oni level, aka Devil ramen. Enjoy this Japanese food tour of a Japanese ramen shop.
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Karashibi Miso Ramen Kikanbo
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Video Notes:
- Hong Kong (Causewaybay) Shop scheduled to open Aug 13, 2019
- Limited Time Cold Karashibi Oyster Oyster Ramen available until Aug 31, 2019.
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Day in the Life of a Japanese Master Chef
A day in the life of Japanese Master Chef in Tokyo Japan. Working in Japan as a masterchef in Tokyo not only must you prepare delicious food in your Japanese restaurant, but must also throughout the Japanese work day, manage all the different staff, issues and business requirements. Life in Japan for a Japanese Chef working in Tokyo is quite demanding so a Master Chef in Japan must have passion for his work. Life in Toyo for a Japanese world class chef or a Japanese expert chef is also challenging because of the long work hours. In fact, the average working day in Japan for many salarymen or Japanese office workers are quite long, but a Japanese master chef can also have long Japanese work day hours, especially if the Master Chef in Japan has to run multiple restaurants. Japan food industry is also competitive so food quality is key and regular food tastings are a must. Born in Kobe, known for its mountains, ocean, sake and Kobe Beef as well as traveling the world, all helped inspire Hal Yamashita to create a new style cuisine called Shin Washoku, which utilizes modern techniques to bring out the full potential of Japanese ingredients. One of Hal’s specialties is his Signature rolled Kobe-Beef filled with Sea Urchin and topped with smoked caviar. But as master chef, he’s able to prepare Kobe Beef in many different ways making his Japanese restaurant one of the best places to eat Japanese Kobe Beef in Tokyo. Hal's main Japanese restaurant is called Hal Yamashita Tokyo in Roppongi Midtown and in this video we also visit Tokyo Entotsu and Hal Yamashita Otemachi Lounge. This is Japan work day of a Japanese master chef.
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Behind the Counter at a Local Japanese Miso Ramen Restaurant
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I’m going behind the counter at a local family owned Japanese Ramen shop, Kakitagawa Hibari. This hole in the wall, through the corridor, would never know it even existed, hidden Japanese ramen shop is exactly why I love doing these videos. The shop was originally opened in Shizuoka and relocated to Ebisu at the start of 2021. The shop had a fairly quiet start but quickly picked up a reputation and these days more often than not has a line out the door. The shop uses a special blend of 5 unique kinds of miso paying careful attention to not add heat until just before combining it with the soup to preserve the miso’s flavor, a distinct saltiness paired perfectly with the sweetness from the pork back fat creating their signature bowl of ramen. The shop uses noodles from Kaikarou, a specialized Asakusa based noodle producer. The noodles itself are made from a blend of 2 types of flour and Tapioca to create its characteristic spring texture and sweetness, pairing perfectly with the shop’s strong and rich miso soup.
Miso Ramen Kakitagawa Hibari
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IG - @hibari_kakitagawa
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Behind the Counter at a Japanese Fish Ramen Shop
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Japanese family owned fish-based ramen shop in Shinjuku Tokyo. A look behind the counter and into the kitchen of this local family-owned Japanese restaurant, Menya Kaijin, the #1 fish based ramen shop in Shinjuku Tokyo, a highly competitive area in the ramen industry but this mom & pop shop has found to always appear in the top rankings with their beautiful umami infused clear soup. Luckily, the shop is located only a few minutes walk from the JR Shinjuku station South East exit. Endo san, the shop manager, gives us a tour of his ramen kitchen and shows us how he prepares his delicious fish ramen. Hope you enjoy this behind the counter video at one of the best ramen shops in tokyo for it's fish base ramen.
Menya Kaijin Info:
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Shinjuku shop -
Kichijoji shop -
Twitter - @menyakaijin
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Day in the Life of a Japanese Butcher Shop Owner
A Day in the Life of a Japanese Wagyu Butcher Shop Owner in Tokyo. This Japanese Butcher living in Tokyo Japan offers premium A5 Japanese wagyu beef, Japanese pork, Japanese chicken and various curated meats. This is an average day living in Tokyo as well as average day working in tokyo as a meat butcher. You'll get a glimpse into Japan work culture for this field. Teru, 44 years old, runs a local Japanese meat butcher shop in Tokyo, Yanagiya, which has been in his family for 73 years. It’s named after his family, Yanagi. Yanagiya only sells A5 Sendai Gyu Beef, which is famous for having a strict grading criteria for it’s meat, as only 30 % of the cows in Miyagi prefecture are good enough to be certified with premium A5 medal. All Japanese beef is considered wagyu beef, but not all Wagyu beef is A5 grade. A5 wagyu beef is the highest quality of meat you can get in Japan based on it’s beef grading system. Basically, you have Yield Grade and a Quality Grade, hence A AND 5. The Yield Grade, is the amount of meat you can get from the cow, and is graded either A, B or C, A being the highest mark. While the Quality grade, depends on 4 categories, marbling, color & brightness, firmness and texture, and finally color, luster and quality of fat. Each is graded from 1 being poor all the way to 5 excellent. In order to achieve an overall 5 grade, the meat must receive a 5 in every category. So Receiving all 5’s but 1 4 in a category, won’t cut and it’d result in an overall grade of 4. If you look closely at the Wagyu beef, you can see what the Japanese call Sashi, or in English the marbling or thin stips of fat in the beef. Without this excellent marbling, the meat wouldn’t be considered grade 5 quality.
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Behind the Counter at a local Japanese Udon Noodle Restaurant
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I’m taking you behind the counter at another local family-owned Japanese restaurant to bring you the real life story of how handcrafted udon is made. This time, we’re at Sanuki Udon Iwai a local favorite at Juju Station in Tokyo. It’s just a 5 minute walk from the station through the Jujo Ginza Shotengai. Udon Noodles are one of Japan’s most traditional foods as well as one of its most simple, just soup and udon noodles. Well, you can add toppings, but many Japanese still enjoy it just with those 2 ingredients. So it’s critical to craft a perfect dashi in order to craft a perfect bowl of udon. Iwai san learned his udon crafting skills under the master at Miyatake Udon in Kagawa Prefecture. He studied for about half year and then returned to Tokyo to open up his own shop. In fact, Kagawa Prefecture is known as the Udon prefecture in Japan as it ranks first nationwide for udon noodle production and consumption, with over 600 udon noodle shops which easily outnumbers their total number of convenience stores. And Iwai san, crafts their famous style Sanuki Udon Noodle at his local Tokyo shop. His shop uses a traditional Japanese method of kneading with your feet, which creates their udon’s signature elastic and chewy texture. Many Udon shops these days have moved to using machines for the kneading, but Iwai san prefers to carry on the Koshi method he learned from his master in Kagawa Japan.
Sanuki Udon Iwai
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Behind the Counter at a Japanese Soba Izakaya Restaurant
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Behind the Counter at a local Japanese Soba Izakaya Noodle restaurant. Just a one minute walk from Shimbashi station, you’ll find a hidden local Japanese soba noodle shop, Sukehei. Opened in 1975, it's become a salaryman favorite for its large servings sizes and quality. While Sukehei is a go to soba noodle lunch spot for locals, at night it becomes more of a traditional Japanese izakaya drinking restaurant offering a variety of menu items such as fresh fish. If you're wondering what to eat in Tokyo or looking try Japanese cuisine in Tokyo for a great value then this Soba Izakaya noodle shop is worth a visit.
Sukehei - Izakaya Soba Noodle Restaurant
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Behind the Counter at a local Japanese style Chinese Restaurant
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Asahi is a Japanese-style Chinese restaurant with a rich history spanning over 100 years. Originally from the Nihonbashi area, this Tokyo secret hidden gem food spot tragically burnt down during the war but was later rebuilt here in one of Asakusa’s hidden back streets, just behind the iconic Senso-ji Temple. And now this hidden gem is run by a father and son duo serving lines of locals each and every day. The owner, Ueki san, took over this Japanese food ship from his father when he was 29 years old making him the 4th generation owner in his family. But he actually, started his career at the age of 16, studying under his grandfather’s friend at a traditional Japanese cuisine restaurant in Shimane prefecture. After which he worked in other industries to gain more life experience before setting back down here. Japanese-style Chinese restaurants like Asahi are known in Japan as MACHI-CHUKA, directly translated Town and Chinese. It’s origin traces back to the 1600s when it arrived in Japan’s Nagasaki area during the Edo period but through time underwent a gradual evolution to suit Japanese tastes.
Asahi
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I make ramen until my soul runs out.A ramen owner who leads a fierce life. 光栄軒 猫ラーメン japanese food
Hello! Japanese Kitchen Tour.
This channel introduces Japanese food culture, chef skills, and Japanese food.
In addition to traditional Japanese cuisine (sushi, ramen, udon, soba, sashimi, stalls), we will also introduce Japanese street foods and sweets.
This time, I would like to introduce the ramen stall Koeiken in Oita City, Oita Prefecture.
This is a famous shop nicknamed Cat Ramen and is loved by many local customers.
The owner is 65-year-old Hikaru.
Even though he is seriously ill, he continues to make ramen for his customers.
The heroic life of a man who dedicated his life to ramen.
Please take a look to the end!
[ Koeiken Google Map ]
こんにちは！「 Japanese Kitchen Tour 」です。
こちらのチャンネルでは、日本の食文化や料理人の技術、日本の食べ物を紹介します。
日本の伝統的な料理（ 寿司 ラーメン うどん そば 刺身 屋台 ）などに加え、町中華やデカ盛り店、日本のストリートフードやスイーツなど、様々なグルメを紹介します。
今回は大分県大分市にあるラーメン屋台「光栄軒」さまを紹介します。
こちらは「猫ラーメン」の愛称で有名なお店で、地元では多くのお客様に愛されています。
オーナーは65歳の光さん。
大病を患ってもお客様のためにラーメンを作り続けています。
ラーメンに人生を捧げた男の壮絶な人生。
ぜひ最後までご覧ください！
【 光栄軒 Googleマップ 】
#光栄軒
#猫ラーメン
#japanesestreetfood
#japanesekitchentour
#jkt
你好！ 日本廚房之旅。
本頻道介紹日本飲食文化、廚師手藝、日本料理。
除了傳統的日本料理（壽司、拉麵、烏冬面、蕎麥麵、生魚片、攤檔），我們還會介紹日本的街頭小吃和甜點。
這次要介紹的是位於大分縣大分市的拉麵攤位Koeiken。
這是一家綽號貓拉麵的名店，深受許多當地顧客的喜愛。
店主是 65 歲的 Hikaru。
即使身患重病，他仍繼續為顧客做拉麵。
將一生獻給拉麵的男人的英雄一生。
請一定要看到最後！
[ Koeiken 谷歌地圖 ]
안녕하세요! 일본식 주방 투어.
이 채널은 일본 음식 문화, 요리사 기술 및 일본 음식을 소개합니다.
전통적인 일본 요리(스시, 라면, 우동, 메밀국수, 사시미, 포장마차) 외에도 일본 길거리 음식과 과자도 소개합니다.
이번에는 오이타현 오이타시에 있는 라면집 코에이켄을 소개합니다.
고양이 라면이라는 애칭으로 많은 현지 고객들에게 사랑받는 유명한 가게입니다.
주인은 65세의 히카루 씨.
그는 중병에도 불구하고 손님들을 위해 라면을 계속 끓이고 있다.
라면을 위해 일생을 바친 한 남자의 영웅적인 삶.
끝까지 봐주세요!
[ 코에이켄 구글맵 ]
How Fast Food Udon Noodles are Made in Japan
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Food Tour of Japanese Fast Food Udon Noodles and Japanese Fried Tempura made in a Japanese restaurant. We go behind the counter to see how Japan Fast Food is made in Japan. Marugame Seimen is a popular self-service fast food Udon chain in Japan, with more than 850 stores throughout, most known for their Sanuki Style Udon since 2000. The ingredients for udon noodles are simple - flour, salt and water but since the ingredients are so simple, the condition of the ingredients have to be absolutely perfect and the measurements precise in order to produce the same quality noodles each and every time. Udon is such a sensitive food that a small discrepancy in the measurements can result in a huge difference in quality, consistency and flavor so the staff must keep the difference under 0.1 grams. At the same time, the weather does play a role in the preparation process so the staff must be skilled enough to make adjustments according to the company’s recipe measurements and maturing process.
*Onigiri is actually called Omusubi at Marugame Seimen
Marugame Seimen Links
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Beautiful Fried Rice & Ramen Masters | Amazing Giant Chinese Food
⬇︎Please subscribe to my channel from here
Two college girls revive a Chinese restaurant that was on the verge of collapse!
The girls have invented a large menu of dishes to revive the restaurant!
Chinese food TonTon
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00:00 Intro
01:12 Morning preparation
05:24 Manager of a female college student
06:22 Lunch business started
09:17 Giant Steak Fried Rice
11:22 Giant Hamburger Fried Rice
12:31 Peak Lunch Time
20:19 Balancing Academics and Work
20:38 Honoka, the owner, cooking in the kitchen
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(We use an automatic translation for subtitles, so we apologize that there may be some mistakes.)
#chinesefood #friedrice
Behind the Counter at a Local Japanese Tempura Restaurant
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This Tokyo hidden gem is a Japanese family owned Edo style Tempura restaurant, named Tempura Mikaku, located in the backstreets of Roppongi, one of Tokyo’s busiest night spots. This Japanese food restaurant has been in business since 1931. Originally opened in Nihonbashi, it later relocated to Roppongi which is only a 3 minutes walk from exit 3 of Roppongi station. This hidden gem tempura restaurant also has a unique way of firing their tempura, with drumsticks. The owner and head chef, a former jazz drummer, is the one who started this. Apparently, regular chopsticks are much thinner and eventually break after so many washings, while drumsticks are made out of a hickory which is very strong and hard so it lasts much longer over time. This is a behind the counter view of what really happens at a Japanese cuisine tempura restaurant as they setup and prepare the meals.
Tempura Mikaku
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Day in the Life of a Japanese Waitress
A day in the life of a Japanese waitress in Tokyo working at a Japanese teppanyaki restaurant. This is a typical work day for a waitress in the Japanese food industry and the typical working hours in Japan. This is a look inside of Japanese work culture in Japanese restaurants. Working in Japan is quite unique and depending on the industry may be a bit different from job to job, but many of the jobs also share similar characteristics. The video follows Yuki in her typical japan work day from morning until the evening and everything that happens in between at work. She arrives at the teppanyaki restaurant when it opens and leaves when it closes, very typical for Japanese restaurants. Yuki is a waitress at Pandora, a Teppanyaki restaurant, Japanese style flat grill, which has been a local favorite since 1972 serving Kobe beef steaks and teppanyaki course meals. During her time working as a full-time waitress, she learned the importance of reading and anticipating the customers needs and acting beforehand. It’s a strong part of a Japanese omotenashi culture, a deep and honest form of hospitality, treating customers with respect without asking for anything in return. So for her, even a smile from her customers brings her true joy. One of the main reasons why in Japan tips at the end of the meal are very uncustomary. This among other things shared in this video is what makes working in Japan as a waitress very unique experience.
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Pandora Restaurant
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Day in the Life of a Japanese All-Night Izakaya Restaurant Worker
This is a Day in the Life of a Japanese All Night Izakaya Drinking Restaurant Worker in Tokyo Japan. In Japan she is called an Okami, the head lady in charge of the restaurant, in this case a Japanese Izakaya. This is the typical day of a Japanese night worker or a Japanese person who works all night at an all-night restaurant in Tokyo. She works at Ginza Karin, an all-night Izakaya restaurant that offers traditional home-style Japanese cuisine with a wide selection of alcohol in one the most opulent areas of Tokyo, Ginza. She built this shop from nothing and now she’s serves as the Okami. The early-shift workers start the prep beforehand, just in time so she can check the dishes when she arrives, ensuring that each dish created meet the high quality standards she’s put in place. Her restaurant is located in the heart of the Ginza 7 chome / 8 chome district, renowned for its abundance of Japanese hostess clubs, with many of the hostesses in the area either wearing dresses or Kimonos just like Yuka. The Izakaya serves Obanzai, which are everyday Japanese side dishes made with seasonal ingredients, originating from traditional Kyoto-style home cooking. The dishes are usually served in large bowls lined up on the shop’s countertop for customers to able to see and choose. We follow her from her morning routine all the way until the end of her work night.
Ginza Karin - 銀座 花りん
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+81-3-6824-5164
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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Behind the Counter at a Japanese University Set Meal Restaurant
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This is behind the counter of a local family owned Japanese Teishoku Set Meal restaurant called Shokudo Morikawa. Nestled within walking distance from Tokyo University, the oldest university in Japan, it’s been a staple nourishment for students for more than 120 years. The shop originally started selling bento boxes on the University campus distributing them with a carrying pole aka milkmaid’s yoke, and later grew into a Teishoku restaurant meaning it serves Japanese set meals, where all of the dishes in the course are served together often consisting of a main dish, rice, soup and sides. Today, the shop serves not only Japanese school students food, but also locals and salarymen alike all lining up to enjoy their delectable and affordable set meals. If you are search where to eat in Tokyo or what to do in Tokyo, this hidden gem would be a great place to eat lunch.
Shukudo Morikawa - Japanese Set Meal Set Restaurant
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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Day in the Life of a Japanese Natto Maker
A day in the life of a Japanese Natto Fermented Soybeans Maker in Tokyo Japan. This is what a typical day working in a Japan shop and Japanese kitchen is like for a Japanese worker in this field. Japanese work culture can not only be viewed in large Japanese companies, but also smaller Japanese business with a few staff. This Day in the Life features a Japanese natto shop called Amakusa Natto, a specialized natto store established in 2019 and how to make natto, fermented soybeans. They craft a premium high-quality natto all 100%....by hand. A relatively young company with, with only a few staff, producing some of the best handmade natto possible. Natto, aka fermented soybeans, is probably most known worldwide for its powerful smell, distinctive flavor, and gooey texture but the shop uniquely crafts their natto with less smell and gooeyness making it more palatable for customers while still maintaining its super food and extremely nutritious qualities. Regardless, 85% of the Japanese population have come to enjoy natto’s ultra unique taste and texture. Interestingly though, many may think that rice is the go-to breakfast carb choice for Japanese, but when questioned, 56% of Japanese today answered that they tend to choose bread over rice. Given the typical work day in Japan, it seems only natural for people who are in a morning rush to save time on preparing a bowl of rice. In fact, soybeans are one of the most important ingredients in Japanese cuisine, as 3.5 Million tons of soybeans are used every year and it can be found in the most common Japanese ingredients such as Tofu, soy sauce, miso, kinako powder and of course natto, included everyday in Japanese meals anytime of the day.
Amakusa Natto -
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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일본 라멘대회1위! 유명한 라멘 마제소바 전문점 / 1st Place in Japan Ramen Competition! Famous ramen mazesoba restaurant
길거리음식을 심도있고 지루하지 않게!
좋은영상 만들고자 항상 노력하는 야미보이 입니다
오늘도 시청해주시고 응원해주셔서 감사합니다
Street food in depth and not boring!
Yummy boy is always trying to make a good video.
Thank you for watching and cheering
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돈코츠라멘 : KRW 11,000 (USD 8.4)
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위치 :
부평, 인천 한국
Day in the Life of a Japanese Bread Baker
A day in the life at a Japanese Bakery in Tokyo Japan. This is the working life of a typical Japanese baker and their Japan work culture. We follow the Japan baker during their work hours as well as the morning routine and after work life. Japanese bakeries are known for their unique variety of bread products quite different to their western counterparts, with items such as melon pan, an pan and all kinds of sozai breads. And although rice is a Japanese staple, bread gained in popularity during the meiji period, and in less than 2 centuries, it’s become even more popular than rice. Soft Japanese bread with all sorts of cream and curry fillings, mentaiko and yakisoba toppings is all perfectly suited for the local taste. In Japan, food safety is paramount to showcasing and serving delectable breads. And with Japanese customers equally conscious about cleanliness, it's almost culturally mandatory for breads to be individually wrapped assuring customers that each piece of bread has been properly handled and no else has touched it. Shokupan is a Japanese milk bread, popular for its milky-sweet taste, undeniable moistness and pillowy cottoncandy like softness often served as breakfast toast or sandwich bread. Different than traditional white bread, it has a richer flavorful experience. The Yudane baking method which originated in Japan is used here. Instead of being cooked, the flour is mixed with boiled water then left to cool down before use, which gelatinizes the starch in the flour resulting in a more tender bread which stays softer for longer.
Aripan Bakery
Location -
IG - @arina_de_panaderia, @arinasuda67
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___ For more info about me ___
I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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How Factory Noodles are Made in Japan
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This is how Japanese dry noodles are made in a factory in Japan. I'll take you inside, Hakubaku, one of the most popular dry noodle producers in Japan, and give a full factory tour as well as a behind the scenes look from when the flour is delivered to the noodle factory all the way through to when the dry noodles are packaged and shipped for delivery. I even talk to some of the factory workers to see how they craft delicious noodles. I'll also take you inside of their company office to show you how their research & development and engineer teams produce their amazing noodles. A complete guide on the noodle making process in Japan. Definitely a great showcase of how noodles are made in Japan.
Hakubaku
- (English)
- (Japanese)
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___ For more info about me ___
I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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Behind the Counter at a Traditional Japanese Restaurant
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This is behind the counter at a local Japanese Restaurant serving traditional Japanese food in Jiyugaoka Tokyo Japan. This Tokyo Hidden Gem is run a former head chef at Traditional Japanese Kaiseki restaurant. He felt that the course meal itself could be a bit repetitive and didn’t allow its customers to choose what they were served. So he decided to create his own menu, which allows customers to select what they really want to eat, while still maintaining a high Kaiseki quality at a reasonable price. Originally from the Yamaguchi prefecture but moved here, to Jiyugaoka when he was 18 years old and began his study in the culinary arts. He later moved to a different part of Tokyo, but the area made such a lasting impression on him, that he decided to open up his shop here, knowing that there’s a lot of good customers. This traditional Japanese restaurant in Tokyo Japan serves teishoku meal sets for lunch so customers can easily experience Japanese food culture. Also, we start this off at Toyosu fish market where all the magic happens.
Kuikiri Ryori Ushio
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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