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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Day in the Life of a Japanese Wagyu Beef Farmer
A day in the life of a Japanese Wagyu Beef Farmer AKA Japanese wagyu cattle farmer. This video helps explain what is wagyu beef and how it is made in Japan, specifically Miyazaki Beef 宮崎牛 a premium Wagyu. We follow, Ryuji, who runs a Japanese wagyu cattle farm in Miyazaki. As mentioned in the video, if you want to help support the farm check out
This is Ryuji's typical day a day a wagyu farmer from morning until evening. We even visit a Japanese Wagyu Cattle auction during his day and see him sell 3 of of his Japanese kuroge black haired cows. Ryuji raises Miyazaki Gyu, Gyu meaning beef, from Japanese Black Haired cattle, a brand of Wagyu. Wagyu literally translated means Japanese Beef, but all beef raised in Japan domestically is not considered Wagyu. Wagyu is a premium grade beef in Japan and refers specifically to four breeds of cattle - Black hair, Brown hair, Polled and Shorthorn raised and bred in Japan with the strictest guidelines and requirements ultimately producing a high-end quality Japanese beef known worldwide for it’s beautiful marbling and deep umami flavor.
In fact, Japan has over 200 premium Wagyu brands throughout the country each with its own unique methods to raise it’s cattle, The Kobe Beef brand, is probably the most known overseas because it was the first wagyu brand promoted internationally due it being located at one Japan’s largest port cities. Ryuji’s Miyazaki Beef brand, specifically produces the highest grade of Wagyu possible, A4 and A5 quality, which is one of the reasons why Miyazaki Beef is one of the leading wagyu brands in Japan
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WAGYU HUNTER - Sold Out
*Get Miyazaki Wagyu Beef from Ryuji's farm. The site deals directly with Wagyu farmers and orders are placed only after online reservations so expect 2-4 weeks delivery within Japan.
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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.
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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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Hal Yamashita Tokyo
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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 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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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 Delivery Worker
A day in the life working in Tokyo Japan as a Delivery Worker at Sagawa Express, one of the largest transportation companies in Japan. This is what a typical day working in Japan is like if you worked for a large shipping company as a Japanese delivery man or delivery women in Tokyo. Japan work life and Japan work culture can be seen throughout the video from morning until evening. Yasuho, who is 22 years old, recently started working in a Japanese company Sagawa and we follow her through her average working day in Tokyo Japan. These are her typical working hours in Japan. She loves working in Japan and for her Japanese company as a Japanese delivery worker. Japanese delivery women work the same as the delivery men in Japan and there doesn't seem to be much of difference in work responsibilities. In fact, this is a peek into Japan life and Tokyo life that is rare to see, but Yasuho has been kind enough to let us follow her for the day. You'll find that Japaense delivery workers in Tokyo do a lot of walking since businesses are quite close to each other so it doesn't make sense to drive around in a delivery truck all day when compared to other countries. I hope you enjoy this video about delivery workers in Japan, life in Toyo and how it might be like working for a Japanese company such as Sagawa Express. If you are interested in learning more about Japanese work culture, check out my other Japan Day in the Life videos.
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Sagawa Express
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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 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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Want me to feature your business in my video?
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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.
- Website
- Instagram:
@paolofromtokyo -
@tokyo.zebra -
- Facebook:
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___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
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Behind the Counter at a Japanese Yakitori Shop of a 72 year old Master
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Hidden Secret Food Spot location in Tokyo Nakameguro. This local Japanese Yakitori Chicken Skewer Restaurant gained a reputation among locals for its high quality, freshness and authenticity. Just a 3 minute walk from Tokyo’s nakameguro station, I’m taking you behind the counter of this hidden gem and into the heart of one of my favorite yakitori shops. The yakitori shop is run by a 72-year old master, that’s been around for almost 30 years serving freshly grilled chicken skewers. Starting at 18, years of hard work, dedication and passion for his craft allowed him to build 6 successful yakitori shops while also endearing his customers to a point where they don’t call him master, but rather “the Legend”. The shop uses a special ‘Date-dori chicken’ which is delivered fresh every single day directly from a farm in the southern part of Japan’s Tohoku region. The chickens are raised near pristine waters and natural surroundings and are known for their exceptional quality, taste, soft and juicy texture with an elegant umami flavor. In Japan, it’s typical to have counter seats like this where the yakitori is grilled in the center by the chef. It may be quite intimidating to those who’ve never experienced it before, but it’s actually a great way to order as you can see what everyone else is eating which allows customers to point at the various foods to the chef that they might want to try for themself. Inomata san says that there’s often a chain reaction when someone orders a chicken skewer and the people around see it and end up ordering the same item.
Toriyoshi Yakitori (Nakameguro)
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*Walk-ins Only
- Yajima Building 1F, 2-8-6, Kamimeguro, Meguro, Tokyo
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Sponsored by Bokksu
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Day in the Life of a Japanese Panko Factory Owner
A day in the life of Panko Factory Owner in Tokyo Japan and insight in the typical Japan working hours for someone who runs a panko factory. Also, you'll see the working hours of Japan factory workers. We follow the factor owner, Sho, from morning until evening to see what his Japan work day and work life in tokyo is like as well as how he spends his time before and after work. He has a 10 minute commute to his Japanese office, which is in the factory itself. I hope you enjoy his day and the Japanese work culture in this video.
150 years ago, from the Meiji Period Japanese used sliced bread to make panko, a Japanese word PAN meaning bread, and KO meaning powder. Japanese chefs started using sliced bread as a cheaper ingredient than overseas bread crumbs commonly made from crushed biscuits or crackers.
Sho is a 3rd generation owner of the NAKAYA PANKO FACTORY a family-run business started in 1948 by his grandfather. It’s the only truly Made-in-Tokyo Panko factory, as they are the only ones who bake their own bread in factory to create their panko, a flaky bread crumb commonly used as the crunchy coating in fried Japanese food. Their panko is so highly appreciated amongst Japanese chefs, that it’s used by 60% of the Tonkatsu restaurants listed in the 2021 Japan Michelin Guide as well as small mom & pop stores and even chain restaurants like Gyutan Negishi. In his industry, it’s widely believed that if you use Nakaya’s Panko, the restaurant will likely become popular.
Nakaya Panko Factory -
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Agegato - an exclusive reservation-only Kushiage restaurant in Nishi Azabu
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Sausage Making: A Day at Japan's Butcher with 110 Years of History!
We had the opportunity to film the process of making five types of sausages using locally sourced ingredients at a town butcher shop in Yokosuka with a history of over 110 years. Captions are available in multiple languages, so please turn on captions on YouTube and enjoy!
Yokosuka Matsuzakaya (ヨコスカ松坂屋)
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BUTCHER'S TABLE Yokosuka MatsuzakayaGoogle Maps:
Charcoal Grilled Meat Tiger
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0:00 Intro
0:50 Exterior of the shop, scenes of meat and steak sales inside the shop, customer interview
4:53 Cleaning the pork thigh for making sausages, preparing the meat and fat
9:45 Soaking the prepared pork thigh meat and fat in brine solution, preparing equipment and seasonings
12:17 Making the filling for plain sausages
17:23 Making the filling for coarsely ground meat sausages
20:23 Making the filling for summer orange sausages
22:31 Making the filling for green sausages
25:48 Making the filling for chorizo sausages
28:15 Two days later, stuffing the plain sausages into casings, explaining casings, chips, and roast ham
33:29 Putting the plain sausages into the smoker
36:19 Stuffing the ground sausages into casings, adding chips to the smoker and starting the smoking process
39:47 Stuffing the summer orange sausages into casings
40:52 Finished plain sausages, smoking the coarsely ground meat sausages, hanging the roast ham
43:52 Stuffing the green sausages into casings
45:54 Stuffing the chorizo sausages into casings, preparing roast beef
49:22 Finished coarsely ground meat sausages, smoking the summer orange sausages and chorizo sausages together, cleaning, cooking the sausage filling in a frying pan
52:10 Packing the sausages into bags, finished summer orange sausages and chorizo sausages, boiling the green sausages in the equipment
55:51 Interview with the owner of Yokosuka Matsuzakaya
59:56 End card
#sausage #chorizo #yokosuka
Day in the Life of a Japanese Kinako Maker
A day in the life of a Japanese Kinako Roasted Soybean Powder Maker in Tokyo Japan. Kinako powder though, uniquely known for it’s soft flour-like, sweet and nutty taste, originated in Japan during it’s nara & heian period and was used as a medicine by the wealthy due it’s exceptional nutritional value, but now commonly eaten with with many Japanese sweets like mochi and even dairy products. Ogawa Sangyo, a local Kinako factory that’s been expertly crafting roasted soybean powder since 1908 when Keisuke’s great grandfather started the factory. Companies like this, with a long history are called Shinise and are quite common in Japan as there are about 43,000 companies which are more than 100 years old, more than any other country in the world, and their mostly family owned. While owned by the 3rd generation father, the 4 generation son, Keisuke, is working hard to take over the family business and all of the roasted soybean flour production responsibilities. We follow Keisuke through his day in living in Tokyo, from morning until evening to see how he is running the Japanese kinako roasted soybean powder factory. Understanding this, he attended a specialized commercial high school, which concentrated on business knowledge, studied law at university and then worked at professional kitchen appliance company for 10 years, and with all this experience finally returned to help continue on the legacy. The factory used Fuku-yutaka Soybeans known for its exquisite sweetness grown in the rich and fertile soil of saga prefecture. On an average day like this, the factory processes about 600kg, 1320 lbs of their raw soybeans, which will ultimately yield 30x 18kg 40lb bags of sweet roasted finely ground kinako powder. This is Keisuke's typical factory work day in Japan.
Kinako factory - Ogawa Sangyo
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Behind the Counter at the Freshest Chicken Shop in Japan
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We're going behind the counter at a local family-owned Japanese chicken speciality shop in Tokyo Japan. This is tour from inside of their kitchen from their morning open time of 5:00AM. This Tokyo hidden gem chicken shop receives farm fresh chicken deliveries daily, refrigerating them overnight to bring out the natural umami from their bones, and finally dressing them first thing the next morning, which produces an unmatched level of freshness and flavor when compared to machine processed chickens sold at the supermarket. This hidden Japanese chicken in Gotanda, is known for its umami-rich, juicy and tender meat selectively sourcing domestic free-range chickens called daisen-dori and shingen-dori from Totori and Yamanashi prefectures, which has remained unchanged since the shop was first opened. It’s one of the reasons why many of it’s customers often say, they won’t shop anywhere else. It's also perfect to get some Tokyo Street Food or Japanese Street Food if you are in the neighborhood. Shinanoya, opened in 1949 going back 3 generations and located just a 3 minute walk from Gotanda station. They uniquely dress their chickens from the start of each morning to deliver the freshest chicken meat and dishes to their customers as possible. One of my favorites is the Karaage Fried Chicken but they server all sorts of Japanese sozai dishes such as yakitori, korroke and chicken menchi.
Shinanoya Chicken Speciality Shop
IG - shinanoya.gotanda9320
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This video is sponsored by Bokksu
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Behind The Scenes At America's Most Famous Butcher | Legendary Eats
Pat LaFrieda Meat Purveyors is the 100-year-old butcher shop responsible for the Shake Shack burger and NYC's most coveted steaks. Producer Spencer Alben catches up with CEO Pat LaFrieda, Jr. for a behind-the-scenes tour of their production facility, and learns how this third-generation family business not only survived the ages, but managed to become America's most famous butchery.
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#Butcher #Meat #FoodInsider
INSIDER is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.
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Behind The Scenes At America's Most Famous Butcher | Legendary Eats
Day in the Life of a Japanese Hotel Worker
A Day in the life of a Japanese Hotel Worker in Tokyo. This is working life in Japan if you were to work in the hotel industry. In Japan, there’s a unique hospitality custom called OMOTENASHI. Directly translated, Omote meaning public face and nashi meaning nothing, combined it means services are always completely genuine and honest. Because it’s so deeply rooted in Japanese culture, the staff make extra efforts to provide guests with the best experience possible without expecting anything in return. We follow Yohei's work day in Tokyo from morning until evening .Yohei works as the assistant manager at APA hotel Shinjuku Gyoenmae. APA is one of the largest hotel chains in japan. APA hotel uniquely identify as a New Urban style hotel high Quality, High Functionally without all the unnecessary services providing all guests with a good night’s sleep, often mistaken as a Japanese business hotel, which are typically budget style hotels close to the train station, originally intended for Japanese salarymen traveling between cities for business. Often the rooms are smaller with bare amenities, single bed, desk, tv, refrigerator, unit bath and toilet. In Japan, tipping is not customary and in some ways can be awkward as it’s unexpected. It’s ingrained in Japanese culture to take pride in your work no matter at what level, so receiving a tip as an incentive to delivery the best service is viewed as unnecessary, all tying back to Omotenashi.
The APA Hotel where I filmed (Shinjuku-Gyoenmae)
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APA HOTELS & RESORTS
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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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What a Japanese Office Lady Eats in a Day at the Convenience Store
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The hot sauce is made with an original blend of Premium Kanzuri chili paste aged 6 years for a deeper umami, locally grown Carolina Reaper Peppers for that extra fire and shoyu (Japanese soy sauce).
This is what a Japanese Office Lady or a Japanese Woman working in an office may typically eat in a day at the conbini, Japanese convenience store, including total calories and how much it costs. So in Tokyo, Convenience stores are literally everywhere and it’s very typical to eat conbini food when you don’t feel like cooking or simply to save money from eating out. This is peek inside the a day in the life of a female worker in Japan eating at the convenience store 3 times a day for breakfast, lunch and dinner. This look in Japanese work culture and what they may eat during the day. In a recent study, office workers in Japan, were asked what they commonly ate for lunch, and 45% shared that it was a homemade bento, while 22% reported that they ate from the conbini and only 11% said that they dine out. In other words, when preparing a bento from home is not an option, the next best thing is lunch from the conbini.
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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 local Japanese Bento Shop
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This is a Japan behind the counter food tour of a local Japanese bento shop. For more than 40 years, Bento Kawano has been making delicious Japanese handmade bento lunches at the affordable price of 600yen. At this value and quality it’s no surprise everyday that the customer lunch lines wrap around the entire block. One important things about this Japanese bento shop is that they must be extra careful about food safety. Since Bentos are designed to be able to sit on the shelf for several hours without refrigeration, the food must always be fully cooked. Run by Japanese food craftsman, Inoue san, he changes the menu everyday so his customers have something to look forward to. He particularly enjoys analyzing the performance of his previous bentos and creating new ones to see how popular it will be, but ultimately he says that whatever bento he serves, he creates each one as if he’ll be sharing it with his loved ones. Interestingly, this Tokyo bento shop runs 4 rice cookers simultaneously throughout the entire day to keep up with the demand using a special hitomebore rice from Miyagi prefecture known for its exquisite taste especially when its cooled down. Even the rice at the shop was specifically selected by Inoue san. I hope you enjoy this Tokyo Hidden gem bento shop.
Bento Kawano
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This video was sponsored by Bokksu
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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 Mom and Baby in Tokyo
This is a day in the life of a Japanese mom and Japanese baby living in Tokyo Japan. This Japanese Family of 3 with Japanese husband shows how life in Tokyo is like for a new Japanese mother raising a Japanese baby. We follow Moe, 27 year old Japanese mother of Sutan, a 9-month old Japanese infant, from morning until evening to show what type of activities a Japanese mom has during the day. Inside of their Japanese home in Tokyo, we can see what type of Japanese house chores she performs, what type of Japanese food she cooks and how she takes care of her Japanese daughter. This probably would not be considered an average Japanese family but many of their activities are that of a typical Japanese family. This day in the life of Japanese housewife and Japanese baby will feature the joys and struggles a mom has raising a Japanese baby for the first time. Life in Japan starts here as baby and you can see how certain behaviors are taught to babies like saying itadakimasu before the baby eats. I hope you enjoy watching the life of this Tokyo family and their life in Tokyo.
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Casita (Tomoki's Restaurants)
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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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(USA Link)
(International)
- Wireless Mic
(USA Link)
(International)
- Portable TriPod
(USA Link)
(International)
- Gimbal
(USA Link)
(International)
- Drone (Original)
(USA Link)
(International)
- For a complete list of my gear:
Access to Music in video:
Help us caption & translate this video!
Day in the Life of a Japanese Firefighter
This is a 24 hour day in the life of a Japanese Firefighter in Tokyo Japan. This would be a typical day for a Japan firefighter in Tokyo. To become a firefighter in Tokyo, applicants must pass an exhaustive fire department recruitment examination that is held only once a year which includes both a written and physical exam, culminating into a final interview. Each year there are only a limited number of positions so becoming a Japanese firefighter is highly competitive. Last year, only 1 out 14 applicants, about 7%, were able to pass the full firefighter exam. Soushi became a Tokyo firefighter 1 year after graduating high school and is in his 4th year as Tokyo Firefighter. In Japan, firefighters have 10 different ranks, badges have different numbers of stars and stripes. All firefighters like Soushi start with the first rank, 1 star and 1 stripe, and to earn a promotion to the next rank, 2 stars, the department will generally review a candidates performance, after around 4 years. So, he’s almost there. The next rank after 3 stars would be 2 strips and 1 star. In Japan, the Firefighters work a 24-hour shift and it officially commences at a large meeting called Daikotai in the morning. The previous day’s shift lines up on one side while the incoming shift lines up on another. You'll be be able to see the entire 24 hour day from morning until the next morning. This is a behind the scenes look into Japanese working day for a Tokyo Firefighter and into Japanese culture.
Tokyo Fire Department
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See My Life in Japan behind the scenes
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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.
- Website
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___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
- Main Camera
(USA Link)
(International)
- Main Wide Lens
(USA Link)
(International)
- Powered Mic
(USA Link)
(International)
- Mic
(USA Link)
(International)
- Portable TriPod
(USA Link)
(International)
- Gimbal
(USA Link)
(International)
- Drone (Original)
(USA Link)
(International)
- For a complete list of my gear:
Access to Music in video:
Day in the Life of a Typical Japanese Office Worker in Tokyo
Living in Japan and working in a Tokyo office - This is a Tokyo day in the life of a Japanese Office Worker, 24 year old, Emi. This is also a tour of her Japanese office, Pasona. We start this typical day in her Japanese home, commute via train to her Tokyo office in Otemachi and spend a day in the life of Emi at her working place. We see her typical working hours in Japan and how it is working in Japan as a female in her position. Her day in the life in Japan may be a bit different than some Japanese salarymen, but her experiences in the office with chorei, senpai / kouhai, and kenshu is a very typical in experiences in many Japanese offices. If you want to know how work in Japan or want to know how work in Tokyo, this could be how your job in Japan could be like. The Tokyo office itself, is probably an above average Japanese office in terms design and the business culture a bit more progressive than most traditional Japanese companies, but this Japanese company still maintains a very traditional Japanese office environment. So all in all, this is an example of Japan life as well as Tokyo life if you were to work in a Japanese company. You should always be aware of Japanese culture when working in a Japanese office. This Japanese office has a gym, English school and even a farm all in the building. Pasona is one of the largest staffing services company in Japan. There’s about 4000 staff in her office alone and about 9000 in total worldwide.
My Day in the Life Series Playlist
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Pasona Office - Map Link
Offices:
- Japan: 113 Pasona Group offices (even more if we include our subsidiaries)
- Worldwide (including Japan): around 400
Global Locations:
- 58 sites in 15 regions.
___ Tokyo Zebra: My 2nd YouTube Channel ___
See My Life in Japan behind the scenes
-
Questions about Japan or Japan Travel? Get answers and chat with my Discord Community
-
___ Channel Support ___
Want to help SUPPORT my channel, buy me a BEER or Maiko and I DINNER? Thank you in advance!
- PayPal:
- Venmo: PaolofromTokyo (venmo.com/paolofromtokyo)
- Patreon:
- Bitcoin: 1AUZW1Emio4qtRiBir3EUDey1zi3ssoRsw
Join YouTube Channel Memberships
-
- Merch Store:
___ Help with Subtitles / Closed Captioning ___
-
___ Business ___
Want me to feature your business in my video?
business@tokyozebra.com
Want to send me stuff?
For ADDRESS
-
___ 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.
- Website
- Instagram:
@paolofromtokyo -
@tokyo.zebra -
- Facebook:
- Twitter:
___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
- Main Camera
(USA Link)
(International)
- Main Wide Lens
(USA Link)
(International)
- Mic
(USA Link)
(International)
- Portable TriPod
(USA Link)
(International)
- Gimbal
(USA Link)
(International)
- Drone (Original)
(USA Link)
(International)
- For a complete list of my gear:
Access to Music in video: