วีดีโอ

Love your cooking.

I like your videos, and I subscribed 😅😊❤

❤❤❤❤ more! More!!!! Give us more!!°❤❤❤

Love the Agedashi Tofu! Thanks for the recipe! ❤

I like your idea to grill the ingredients, excellent, thanks for sharing

I don't know why, but your videos are somehow iyashikei

Thank you for showing us this recipe. This is one of my favorite dishes ❤

Thank you for this 2 versions of oyakodon. It's good to have the choice.

Thanks you for sharing your recipe.

Simple,yet nutritious one pot meals,love it.

Thank you for sharing. Enjoy your narration😄

"Mitsuba is a delicate herb akin to parsley that's popular in Japan. It can be used in many ways, just as long as it's not cooked."

I personally love these rich one, but I love that you gave option for healthy version!! I’m at the age for the healthy version.

Thank you Ryusei-san! Your videos are informative & inspiring. Love your recipes and cooking tips. 🤩

I really want to try cooking some of these, but I'm allergic to citrus. Do you have any recommendations for something to use instead of yuzu? I wanted to ask about ponzu sauce substitutes too, because it also has citrus. Whether you can answer or not, I look forward to trying more Japanese recipes!

I've never had oyakodon, but it looks good!

Both recipes look easy to amke( not sure if it is because you make it appear so:).They really look tasty! Thank you for sharing. Cheese

Thank you for this information, I like the way you explain things🙂

I am watching the video right now. Is Mitsuba in English parsley or cilantro?

Both of these recipes look amazing. I will try them soon. Thank you for sharing your cooking knowledge with us! 😊

Hello, looks delicious again! These videos are very informational and i wait for more of them, keep them coming 😁

My favourite dish! Thank you for the demonstration. Could you please demonstrate how to make "Shimei Saba" Thanks

Hey Ryusei I just made your karaage recipie it was delicious. This looks amazing aswell

Thanks for the delicious meal! ❤❤❤❤❤

I was hoping to see how to make Tofu

Amazing idea

Oh wow, you made tamagoyaki, too? Now I'm tempted to buy a tamagoyaki pan and try it out...

Excellent video! Thank you! Seeing your precision in all you do I understand better why Tokyo has more Michelin star restaurants than anywhere in the world!! Your videos are inspiring me to cook more Japanese food, and to find some nice Japanese knives. I had never heard of the Mukimono knife before, but now I understand that it is a lighter weight than Usuba, and perhaps less tiring if used for many minutes cutting. Thank you again and please continue, ok?

Elegant, refined and delicious as usual, Ryusei. And many useful tips, you are a top cook and I like very much how you concentrate on traditional Japanese food. Yes, we have had tuna nabe, but a bit different from your´s. I think your recipe is more simple and kind of pure. No, mitsuba is not common or available in neither Romania nor Sweden. Tuna though is available in Bucharest in my shops either fresh or frozen. When I lived in Japan I used to buy it for different nabes, it was always there in the shops. I thought it was parsley, but a Japanese chef friend of mine explained. Anyways, nabes were almost daily in the colder seasons. Arigato!

Thanks very much. Merry Christmas for you and for your family.

Love Japanese food arigato

When I see a cooking channel measuring liquid ingredients in grams instead of ml, I already know it's a quality cooking channel. Makes everything much simpler and exact. Congratulations! 😍🥰