Official Author

新井 美紀（Miki Arai）

Amazing See-Through Koi Made With Squid! This video shows how to make artistic koi fish sushi with squid. In the video, the squid is cut into thin slices to recreate the swimming imagery. Also, tamagoyaki and salmon are sandwiched between the rice and squid to create a wonderful see-through pattern. Artistic sushi that's both a feast for the eyes and mouth! Check it out!

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/

Teppan-jinja - A Teppanyaki Izakaya With a Shrine Theme This video shows what Teppan-jinja Soemoncho, a restaurant in Osaka City, is like. Teppan-jinja Soemoncho is a relatively new restaurant that opened in December 2016. A torii gate you'd find at a shrine is attached to the exterior, and as the restaurant's name suggests, the concept is based on a shrine. *"Jinja" means shrine in Japanese. The dishes are grilled skewers of vegetables and meat cooked on a teppan (griddle), and they are made with olive oil for a refreshing taste. They're open until late at night, so if you're ever in Osaka looking for a late night snack, give it a try. ◆Teppan-jinja Soemoncho Store Information◆ 【Address】2 Chome-3-14 Shinsaibashisuji, Chuo Ward, Osaka, 542-0085 【Access】A 3-minute walk from Namba Station on the Subway Midosuji Line / A 3 minute walk from Namba Station on the Subway Sennichimae Line / A 3-minute walk from Osaka Namba Station on the Kintetsu Namba Line / A 5-minute walk from Namba Station on the Nankai Main Line / A 5-minute walk from Namba Station on the Nankai Koya Line / A 5-minute walk from Nihonbashi Station 【Avg. Cost】1 skewer ¥250+, ¥3,000 avg. 【Hours】17:00-05:00 (the following day) ※17:00-03:00 on Mondays 【Closures】None 【Parking】None 【Phone】06-6213-7011 【TripAdvisor】Teppan-jinja Soemoncho https://www.tripadvisor.com/Restaurant_Review-g14127623-d9675545-Reviews-Teppan_Jinja-Chuo_Osaka_Osaka_Prefecture_Kinki.html

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/

The "Unagi Donabe Gohan Zen" at Kyouman Gion in Gion, Kyoto This video shows "Unagi Donabe Gohan Zen" being made at Kyouman Gion.　It's a type of rice dish cooked in an earthenware pot with unagi eel. In the video, you can see the chefs at Kyouman Gion starting off by filleting live eel taken from their tank, skewering it, grilling it over a charcoal fire, and finally making their specialty dish Unagi Donabe Gohan. They use delicious domestic eels from Kagoshima, Aichi, Shizuoka, and other parts of Japan, as well other fresh ingredients bought on the day. When you visit Kyoto, consider stopping by Kyouman Gion for some delicious eel dishes! ◆Kyouman Gion Store Information◆ 【Address】51-2 Motoyoshi-cho, Yamato Shinbashi Higashi-iru, Higashiyama-ku, Kyoto City, Kyoto 【Access】318 meters from Gion Shijo Station 【Price Range】¥5,000+ 【Hours】11:00-15:00 (L.O. 14:00) / 17:00-23:00 (L.O. 22:00) 【Closures】Irregular 【Parking】None 【Phone】075-551-7337 【Official Homepage】Kyouman Gion | KIWA https://kiwa-group.co.jp/kyouman_gion/ 【Tabelog】Kyouman Gion (時菜 今日萬 祇園) https://tabelog.com/en/kyoto/A2601/A260301/26031429/

Cooking Eggs on a Teppan Grill?! This video shows how to make dashi-maki tamago (Japanese rolled omelets) using a teppan grill at Nanpu, a teppanyaki restaurant in Nagoya City, Aichi Prefecture. Nanpu is a chain of izakaya (Japanese style pubs) established in 1996 with 13 locations in Aichi, Gifu, and Okinawa. In this video, they make dashi-maki tamago and fluffy omelets at Nanpu's main branch in Nagoya City, Aichi Prefecture. You probably don't imagine cooking eggs when you see a teppan grill, but in the video, the use a spatula to expertly cook the eggs. The highlight of the video is the final twirl of the dashi-maki tamago, which can be seen at 1:13. Be sure to check it out! ◆南風 -NANPU- Store Information◆ 【Address】〒462-0056 Aichi, Nagoya, Kita Ward, Chumarucho, 1−4-4 【Access】A 10-minute walk from Shonaidori Station on the Chickamae Subway Line. 【Price Range】¥3,000+ 【Hours】17:00-24:00 【Closures】Irregular 【Parking】Available. 6 spaces 【Phone】052-910-3654 【Official Homepage】南風 -NANPU- https://nanpu.co.jp/ 【Tabelog】Nanpu https://tabelog.com/en/aichi/A2301/A230113/23033046/

A Single Bamboo Branch Turned Into Various Garnishes This video teaches you how to cut pine tree and shrimp decorations using bamboo leaves. There are several types of bamboo cutting, such as the ken-zasa, which is placed vertically between dishes, the shiki-zasa, which is placed underneath the food, kesho-zasa, which is placed on top of the food, and the kazari-mono, which is larger than those used for food. Check out the video to learn the steps for cutting pine tree and shrimp decorations from a single bamboo leaf! It's a great way to entertain guests when they come over, or to add a touch of class to your dishes on New Year's, etc.

Matsutake Mushroom Buds From Tamba, Kyoto, Cooked on a With a Variety of Cooking Methods This video shows cooking with matsutake tsubomi from Tanba, Kyoto, which are considered to be one of the best matsutake mushrooms available. Matsutake mushrooms are known as a high quality food in Japan and are in season from late August to early November. The Tanba region of Kyoto, as introduced in the video, is famous for its matsutake mushrooms, especially the matsutake tsubomi (buds), which are considered to be of the highest quality. In the video, they create a variety of dishes, including steamed matsutake mushrooms in an earthenware pot, baked matsutake mushrooms in tsutsumi-yaki style, matsutake mushroom rice cooked in an earthenware pot, and "Shin-Tamba," a Japanese sake from Tamba which contains charcoal-grilled matsutake mushrooms. It's a high-end product, so it's hard to find, but when you do get it, it's good to know what to do with it!

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/

The Wagyu Bukkaku Udon of Rakuraku! This video shows what dining at Raraku, an udon shop in Katano, Osaka, is like. Rakuraku has been ranked number one in Japan in the udon category by the Japanese food review site "Tabelog." People who love udon come from all over Japan to eat here, and even on weekdays, there are long lines of people. As you can see in the video, these udon noodles made with Wagyu beef are very popular. In addition, the boiling of the udon in a pressure cooker gives them a unique texture and elasticity. It's a very popular udon shop, so you should definitely check it out. 【Tabelog】Rakuraku https://tabelog.com/en/osaka/A2707/A270704/27011240/