Beer, shochu, wine, sake, whiskey, cocktails... conquer the spirits of Japan! In this video, Jack Maxwell of the Discovery Channel introduces the alcohol of Japan, touching on the history and the people of the region. From 00:13, they're at Hakone Kowakien Yunessun, enjoying not wine or sake, but rather, a bath. From 02:32 they take a visit to the Tomozuna stable. From 03:44 they enjoy sake at Chanko Nabe Kai with the wrestlers of the Tomozuna Stable. From 06:25 they observe ice making at the warehouse of Chuoreito Industries. From 07:04 they enjoy cocktails made with ice from Chuoreito Industries at Bar High Five, run by the same company. At 12:39, Jack Maxwell, who has moved to the Kansai region, gets his portrait painted at a portrait shop. From 13:39 he experiences a Japanese drinking party with his friend Mark, toasting with shochu and beer. From 18:43 he visits the Konishi Sake Brewery. His first time experiencing hirezake. From 27:00 he experiences a traditional Japanese festival at Sumiyoshi Taisha in Osaka. At 33:49 he visits the Suntory Yamazaki Distillery and tries different whiskeys. In the video, there were many different types of alcohol, not only to drink, but also to enjoy taking a bath with, for use in Shinto ceremonies, as sacred wine, and enjoying fillet wine made from pufferfish fillet, which is poisonous. Be sure to check out the video to see all the different types of alcohol and interactions with the locals of Japan!

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

The Yatsuba Dam in Gunma Prefecture This video shows concrete being poured at the Yotsuba Damn in Gunma Prefecture. The Yatsuba Dam was originally planned in 1952 to protect Tokyo and the Tone River basin from floods caused by typhoons in the Agatsuma River, one of the major tributaries of the Tone River. However the project was abandoned due to water quality problems, lack of construction technology at the time, and anti-dam movements. After a long period of time to address these issues, construction of the dam began in 2015, and it was completed on March 31, 2020. The dam lake was named the "Yanba-Atsuma Lake" out of around 1,000 candidates from across the country. After years and years of waiting, the dam was finally completed. There's a roadside station and various tourist facilities around the Yatsuba Dam, so if you're in the area, be sure to stop by.

Sushi Saito, the Three Michelin Star Restaurant in Roppongi This is a documentary video of Takashi Saito, the owner of "Sushi Saito." Sushi Saito is an out-of-this-world restaurant that received 1 star the first year it opened in Japan, 2 stars the second year, and 3 stars the third year, and every year thereafter it has received 3 Michelin stars. The middlemen at Tsukiji market say they won't sell fish to Saito if they don't have top quality fish, despite having fish available. The only item on the menu is the "Omakase Course," but the restaurant is currently not taking reservations from the general public as they are incredibly popular. You can see the ingredients and how he prepares sushi in the video, as well as Saito's thoughts on sushi. Be sure to check out the passion of this 3 Michelin star restaurant in the video! ◆Sushi Saito Store Information◆ 【Address】106-0032 Tokyo, Minato City, Roppongi, 1 Chome−4−5, ARK Hills South Tower, 1F 【Access】A 5-minute walk from Tameike Sanno Station / An 8-minute walk from Toranomon Station / 60 meters from Roppongi-Itchome Station 【Cost】¥3000+ 【Hours】12:00-14:00 / 17:00-23:00 【Closures】Sunday, Holidays (Excluding holidays that are not consecutive holidays) 【Parking】None 【Phone】03-3589-4412 【Tabelog】Sushi Saito (鮨 さいとう) https://tabelog.com/en/tokyo/A1308/A130802/13015251/

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

The Artisans of Hyorokutei Akasaka Will Mesmerize You! From Processing Live Eel, All the Way to Unaju! This video, released by "Travel Thirsty," shows eel being taken straight from the tank and being turned into delicious unaju. The video shows the cooking and serving of unaju as well as tempura and even unseasoned eel. At Hyorokutei Akasaka, the rice is cooked in a cauldron and the eel and fish are grilled over a charcoal fire, with a variety of options on the menu, including unaju, hitsumabushi, set meals, donburis, and more. Additionally, they have natural and farmed eels, so you can compare flavors! Be sure to check out the video to see the chefs preparing and grilling eel over a charcoal fire. ◆Hyorokutei Akasaka Store Information◆ 【Address】3-16-8 Tokai Annex Bldg. 1F, Akasaka, Minato 107-0052 Tokyo Prefecture 【Access】219 meters from Akasaka Subway Station / Akasaka-mitsuke Station 【Avg. Cost】¥3,000+ 【Hours】11:30-15:00 (L.O. 14:00) / Weekdays 17:30-23:00 (L.O. 22:00) / Sat., Sun., Holidays 17:30-22:00（L.O. 21:00） 【Closures】Sundays 【Parking】None 【Phone】03-5545-6314 【Official Homepage】Hyorokutei Akasaka https://kiwa-group.co.jp/hyourokutei_akasaka/ 【Tripadvisor】Hyorokutei Akasaka https://www.tripadvisor.com/Restaurant_Review-g14129743-d15180153-Reviews-Hyorokutei_Asakasa-Akasaka_Minato_Tokyo_Tokyo_Prefecture_Kanto.html