Turn on closed captioning / the subtitles. Their words are translated, and it also gives a basic narration of what they are doing and the history of the restaurant (which is seemingly inconsistent at times BTW).
I really like this video. And what I notice (for me this is very important) is the incredible cleanliness of the kitchen. It makes you want to make the trip to taste this monkfish.
I yearn to return to Japan, I was treated so beautifully by everyone & the small family run/owned food restaurants I was lucky enough to find were my favourites. Spectacular country & such lovely & sincere people….the food is truly on another level of deliciousness & so perfectly presented 🙏🏻
Um restaurante de quase 200 anos incrível, o cuidado e respeito com que o tamboril manuseado ! É muita dedicação a perfeição, moro no Japão a 20 anos e não consigo ir embora desse país que amo demais , o que amo é a dedicação na preservação e manutenção da tradição e da cultura ! O Japão segue a diante sem esquecer do seu passado e origens !
I love all of the Japanese restaurants I seen so far because they are not only amazingly clean and also their traditional style from from serving tables to foods delicacy preparation,I love everything about the restaurant including all the dishes they made are mouthwatering 😊
The juxtaposition of gleaming modern steel kitchenware in the back vs the traditional vintage timber front of house is absolutely amazing and I think epitomises Japan's unique mix of old and new.
I was in Japan a few weeks ago and had it for the first time. Never had fois gras but it was one of the best livers I have ever eaten. Almost like Uni but less of a sea taste and more creamy. A must try for sure,
I’ve eaten Monkfish fillets before, it was 100 times more delicious than lobster. I wish I was able to try the liver, but was unable to. It’s such an ugly, slimy and blobby creature- it’s amazing it’s so delicious! I love the cleanliness and tradition of this restaurant, I imagine the food would be impeccable.
i notice in the japanese kitchen no one in the kitchen yells BEHIND like you see in western kitchen and they don't seem to be crashing into each other still
I love Japanese food! If ever I go to Japan I would like to try the food in this restaurant. But can you tell where this is in Japan and what's the nearest city?
Soy cocinero con una trayectoria de 30 años,y siempre he dicho que los japoneses son unos maestros trabajando el pescado, quizás algún día pueda visitar Japón,pais que le tengo admiración y respeto,,🇪🇸 saludos
an immense amount of knowledge and preparation go into maximizing and refining the flavor and presentation of what looks to be an unappetizing creature. japanese cuisine can't be beaten in this regard.
Note that the building was burned down once and was rebuilt. But as long as it is built back the same way and used for the original purpose then it is still the "same building". The spirit of the building lives on even if the original wood did not.
In Greece it is called "peskandritsa" which in Italian means frogfish. Greek housewives used to not buy it because of its ugliness. Today modern chefs have highlighted it and its price has gone up a lot.
We used to serve Monkfish as Lobster Thermidor at the hotel where I worked in the kitchen. No one knew it wasn’t Lobster! Our customers never complained. Our Crab Dip was 25% pasteurized crab meat and 75% surimi and our Blue Cheese dressing was made with two pounds blue cheese, three pounds small curd cottage cheese and buttermilk as the liquid.
@@johnferry7778 Next time you order fish at a restaurant you have a 40% chance of getting the fish species you ordered, that is fact. Happy meals to you! I was 15yo as part of my required credits to try different jobs before graduation. I’m now 80yo and learned a few things and still learning. Judge ye not unless you be judged!
Great video... Monkfish must have gone to heaven ! But do not understand Japanese style of eggs on rice... ummm when you have so much good fish not sure I would eat that in a restaurant..
I like how the guy up front is taking care of all the little details.
何度見ても鮮やかな捌き。
熟練の魚屋が捌いてもこうはいかない。
まさにアンコウに特化した芸術的なまでの捌き。
これが伝統を守るという事なんだろうな。恐ろしく変化する世界で守っていくことの大変さよ。
丁寧な仕事は見ていてとても気持ちがよいです。
とてもきちんとしていて清潔なレストラン、プロのシェフによる最高のアンコウの処理。👍
若旦那がカッコよすぎる
I don't understand a word of what they say but this video is so hypnotic! Japan and Japanese people are amazing.
Turn on closed captioning / the subtitles. Their words are translated, and it also gives a basic narration of what they are doing and the history of the restaurant (which is seemingly inconsistent at times BTW).
@@secondarycontainment4727 thanks
Top right hand corner, caption, English.
マジですげぇ
なにがって40歳から30年くらい居るあのお姉さまは魔女だよ
もう足し算分からんくなってきた
お綺麗で若々しい！
この女将さんは毎年若返ってますからね
実年齢はだれにもわからん
アンコウだけにね
そりゃ毎日アンコウ喰ってれば肌もプルンプルンのつやつやだ。
I love eating monkfish. Seeing a restaurant that can cook this fish in many ways is cool!
Japanese food always looks so healthy and well presented.
仕入れ先との関係性、食材へのリスペクト、接客の精度素晴らしいお店ですね。
どうしてもフグと比較されやすいですけど、関東はアンコウ、是非お伺いしてみたくなりました。
仕込みすげー、めっちゃ面白かった
I really like this video. And what I notice (for me this is very important) is the incredible cleanliness of the kitchen. It makes you want to make the trip to taste this monkfish.
only the hook dangling right before his eyes is scary
I yearn to return to Japan, I was treated so beautifully by everyone & the small family run/owned food restaurants I was lucky enough to find were my favourites. Spectacular country & such lovely & sincere people….the food is truly on another level of deliciousness & so perfectly presented 🙏🏻
How interesting, thank you so much for posting, I LOVED IT, would love to try some day!!
伝統的な老舗店って感じで良いね。
清潔感もある
Monkfish tripped me out but it ended up being delicious when i tried it. love this video
I would love to visit and experience this for myself, but in the meantime, videos like this are wonderful! Thank you for the excellent subtitles!
You have a very beautiful restaurant. God Bless.
素晴らしい👍
職人技とプロフェッショナル😊
サイクリングで通るだけでしたが、是非食事をしたいって思いました。
素晴らしい文化ですね🤗
この歴史でなんて清潔なお店なんだろう。素晴らしいね。
上司【先輩】に若い頃連れて行ってもらいました。粋な土地だけに素敵な出会いもありました。良い先人先輩方に感謝です。僕も【後輩】連れて行きました。【繋がり】です。配信有難う御座います。
機会あって若輩ながら頂いたことがありましたが、あん肝のあまりの美味しさに衝撃を受けたのを覚えています。ポン酢で食べても...お鍋のつゆと食べても絶品で、ぜひまた頂きたいです。
女将さんめちゃ綺麗！
あんこう鍋もうまそう…
メッチャ美味しそう😛
通たくなる気持ち分かります！
女将さんの人柄も最高です👍
スタッフ全員の面構えが違う。食べたい🤤
このような歴史の古い店が大好きです❤
هل انت يابانيه
I was more entertained by the elder gentleman cleaning, watering plants & reservation stuff! Very interesting! ❤❤❤😂😂😂
193 years in business, it's very impressive even for a giant monkfish.
only to end up getting eaten, what a shame
@@daftwulli6145 Don't feel sorry for him, his business concern went bankrupt after certain irregularities in the pension fund.
ここの〆の雑炊が汁を少なくして作るリゾット寄りの雑炊であんこうの旨味が凝縮されてめっちゃ美味しかった
絶対うまいわ
食わなくても分かるぜ
あんこーう
素晴らしい〆コメントや
ダイエット中に読むんじゃなかった。無理、我慢できない
@@EVA0513MASSPRODUCTIONMODELห
とても新鮮で美味しいそうですね。
Japan seems like such a nice place with nice people.
And I am half Chinese!!!
いせ源さん、春〜秋はランチをやっています（冬は鮟鱇の仕込みが忙し過ぎてやっていない）
刺身定食等有ります。美味いですよ、
ほんとに美味しそう
Very Nice!
an exemplary presentation of classic japanese cuisine and family tradition. great work
I was going to write something very similar. You are 100% correct
あんこうに罪はないって言葉がすごく感動しました、大将のアンコウ愛がこの一言でわかる
気が遠くなるような手間。それを、つーっと出す😊粋😊♥️
I love monk fish so tasty. This restaurant is my idea of heaven
From all fish I have tasted, monkfish was the best.
「いちばんめは女将ね〜 2番目は おじや」 ステキなお客さんだなー
女将の貢献度が凄く高い。
外国人がめっちゃ興味示してるね、こういうのが好きなのか
the flesh of the monk fish is so unique! such a cumbersome creature to prepare for cooking!
ここ気になってたんです
行ってみたいなぁ
毎日毎日重労働お疲れ様です。
鍋ひとつでもこんなに多くの職人さんが関わって作っているのがびっくりです。
Amazing 🇯🇵 food❤ Greetings from Saudi Arabia 🇸🇦❤🇯🇵
Um restaurante de quase 200 anos incrível, o cuidado e respeito com que o tamboril manuseado !
É muita dedicação a perfeição, moro no Japão a 20 anos e não consigo ir embora desse país que amo demais , o que amo é a dedicação na preservação e manutenção da tradição e da cultura !
O Japão segue a diante sem esquecer do seu passado e origens !
これは行ってみたくなる。東京らしい粋な店だなあ。
I love all of the Japanese restaurants I seen so far because they are not only amazingly clean and also their traditional style from from serving tables to foods delicacy preparation,I love everything about the restaurant including all the dishes they made are mouthwatering 😊
Spicy monkfish stew w/ some beer or sake. yum!!😋
アンコウがよく出回る地域の出身だけど、こんなに美味しそうなアンコウ料理は初めて見たな
絵面だけで美味しいのが分かるレベルって凄いわ
特におじやは絶対ハズレないだろあれ、ヤバい語彙力終わってきた
行ってみたい
清潔で綺麗な厨房🍴
手の込んだ料理に愛想の良い女将🐟
そりゃ一見さんから常連さんまで満足して帰る訳だ😊
マジで行ってみたい！！！
接待で連れてって貰ったけど。意味わかんないほど美味しいかった😅
いーなー
I can't believe this monkfish has been in service for 193 years!
Dude not only that, this fish got his own restaurant to serve him.
Duh, it's a monkfish. It has reached enlightenment and is now immortal.
70のおかみさん可愛いっ！！
50代後半でも納得しちゃう。
@@あらびんどびんこの笑顔で堂々と言われたらそうなんですね！お若いと返した後、70です。って言われて心停止しそう。
Fantastic !!!! Superb !!!
渋いなぁいってみたい！
私の田舎では、鮟鱇の｢とも酢｣という鮟肝を潰して入れ葱を刻んだ甘い酢味噌をつけて食べた。最高にうまかった。あぁ~~腹がへった。
Ich finde es fantastisch, dass die Japaner wirklich alles vom Fisch essen. Für das Gebiss haben sie sicher auch eine tolle Verwendung. Bravo
The juxtaposition of gleaming modern steel kitchenware in the back vs the traditional vintage timber front of house is absolutely amazing and I think epitomises Japan's unique mix of old and new.
The liver looks like fois gras - wonderful. Also the fish seems to have a lot of gelatin. I would love to try this.
I was in Japan a few weeks ago and had it for the first time. Never had fois gras but it was one of the best livers I have ever eaten. Almost like Uni but less of a sea taste and more creamy. A must try for sure,
Wow so clean..even take off shoes .. looks good too
La vrai hospitalité et le professionnalisme !
这个看着是真的很好吃呢。每天都吃新鲜的哦
ふつくしい…いつか大人ちなったら行ってみたいです。
憧れるほどの捌き。かしわ手に『アンコウに罪はないけど」。もうたまらん他の店の動画とは別物
美味しんぼに出てきそうな雰囲気。機会があれば是非お伺いしたい
10 stars, outstanding!
風情があっていいね！
女将綺麗すぎるやろ
40代くらいから30年ほど…？
見た目が恐ろしいほど若いな…女将…
Мастер класс! Это просто супер БРАВО. Парень, который разделывает рыбу, молодец такой красивый,, вся команда молодцы!!
すばらしいですね！是非一度食べに行きたいです。
先に神様にお供えするご飯をとることに感動した。日本のこういう伝統的なことを守り続けていることも。現代までお店が残っている要因なんだろう。
I’ve eaten Monkfish fillets before, it was 100 times more delicious than lobster. I wish I was able to try the liver, but was unable to. It’s such an ugly, slimy and blobby creature- it’s amazing it’s so delicious! I love the cleanliness and tradition of this restaurant, I imagine the food would be impeccable.
醤油仕立てのアンコウ鍋食べてみたいなーー。
The lady said she started working there since 40years old, been working for 30years. Beautiful 70year old lady!!!!
おじやのお姉さん
めちゃくちゃ美人
i notice in the japanese kitchen no one in the kitchen yells BEHIND like you see in western kitchen and they don't seem to be crashing into each other still
I love Japanese food! If ever I go to Japan I would like to try the food in this restaurant. But can you tell where this is in Japan and what's the nearest city?
일본 아귀 요리는 어떤 맛일지 정말 궁금하네요. 일본에 방문하면 꼭 가게에 들릴게요
食べたいけど遠いなー死ぬ前に一回行ってみたいな
Soy cocinero con una trayectoria de 30 años,y siempre he dicho que los japoneses son unos maestros trabajando el pescado, quizás algún día pueda visitar Japón,pais que le tengo admiración y respeto,,🇪🇸 saludos
an immense amount of knowledge and preparation go into maximizing and refining the flavor and presentation of what looks to be an unappetizing creature. japanese cuisine can't be beaten in this regard.
美味しんぼの山岡さんが船の上でさばいていましたね！フォアグラより美味いアンコウの肝！
Приезжайте к нам в Беларусь в гости!:)
It is amazing how Japan has 1000's of buildings that are still being used for the same thing they were intended for hundreds of years ago
they were lucky to never be invaded by any outside forces. kept everything in tact.
Note that the building was burned down once and was rebuilt. But as long as it is built back the same way and used for the original purpose then it is still the "same building". The spirit of the building lives on even if the original wood did not.
@@TJ-zc1ws ever heard of WW2 though?
They are a very efficient people.
@@MateusVIIImainland would've had to have been invaded w/o the bombs
アンコウ鍋食べたくなってきた😊
スーパーの安物でしか食べた事ないけど😂
ここでアンコウの旨さ素晴らしさを知りました
カッコイイ。
In Greece it is called "peskandritsa" which in Italian means frogfish. Greek housewives used to not buy it because of its ugliness. Today modern chefs have highlighted it and its price has gone up a lot.
Yenmez o beeyyaaa
My father die after 50 years ago he said this fish is the best to eat before to die he said 😊😊😊😊😊
冬はあんこう鍋ですよね！
アンコウは実に最高級クラスの食材ですね。
We used to serve Monkfish as Lobster Thermidor at the hotel where I worked in the kitchen. No one knew it wasn’t Lobster! Our customers never complained. Our Crab Dip was 25% pasteurized crab meat and 75% surimi and our Blue Cheese dressing was made with two pounds blue cheese, three pounds small curd cottage cheese and buttermilk as the liquid.
So you ripped off your customers and are proudly telling the world.
@@johnferry7778 Next time you order fish at a restaurant you have a 40% chance of getting the fish species you ordered, that is fact. Happy meals to you! I was 15yo as part of my required credits to try different jobs before graduation. I’m now 80yo and learned a few things and still learning. Judge ye not unless you be judged!
今年もあんこう鍋が美味しい季節になりましたね。
i really want to try the liver of a monkfish. i have heard it is amazing!
Great video... Monkfish must have gone to heaven ! But do not understand Japanese style of eggs on rice... ummm when you have so much good fish not sure I would eat that in a restaurant..
びっくりしたし、良いもんみさしてもらいました。
あんこう鍋って言ったら味噌のイメージ強いから食べてみたいな
臭いからな
醤油で食べれるんはそんだけ手間かかってんのやな