🌸 Use code "PAOLO" to get $5 off for your first Sakuraco order here team.sakura.co/paolo-SC2403 and experience Japan from the comfort of your own home! paolofromtokyohotsauce.com - Get my Paolo fromTOKYO Premium Kaminari Hot Sauce paolofromtokyoshop.com - Help support the channel and get my Tokyo Merch
Brother Paolo I really appreciate your hardwork that you bring such awesome videos, I have a special request for you , can you please make a video on some halal shopes in Japan that we muslims can go to enjoy japanese cuisine ❤️🍡🍙.. I do appreciate it Thank you Brother Paolo..❤️
The chef being up front about "Oh, it constantly burns me and my hands are hot, but you gotta look the part!" is so nice to see. No matter the food, once you're adding sauce you're saying goodbye to your arm hair and constantly getting nicked :p
Dear Paolo As a huge fan of Japanese culture and culinary, It is always a relief whenever I watch your video sir. As we all know, there has been a major earthquake at Noto area and as a result, the number of tourists in Kanazawa prefecture has dropped dramatically. So in my opinion it would be great if you film about Kanazawa for your next video. I hope it will give an inspiration for those who are planning to visit Japan
I went to Kanazawa recently and I did notice there were a lot less foreigners there compared to other cities I visited. Such a shame as Kanazawa is a beautiful city and definitely one of the highlights of my trip to Japan!
@@abrararifify Kanazawa is beautiful. I just bought a winter house there. I hope not many tourists know about Kanazawa ..I absolutely sick and tired seeing tourists everywhere here in Tokyo.
That's sad to hear. Where do you live? Where I live I work to live, not live to work. I.e., spending valuable time with kids related things are prioritized.
@@jellygoo in my experience working in restaurants 12 years, most restaurant owners work twice the hours of someone who works for somebody else at a "regular job". Literally 70+ hour work-weeks are common for the owners
The ingredients down to the charcoal are so well thought out. Quite impressive how the owner still makes time to be the president of the PTA for both his children. Hope his son keeps the legacy going. The unagi looks so tasty!
Unagi is always one of the most expensive options at any given Japanese restaurant overseas. Now I can see why! The preparation and work behind the scenes just shows how valuable it is, not to mention.. tasty!!! I highly recommend an Unagi rice bowl! One of my favorite Japanese dishes by far!
Awesome video as always Paolo. This day in the life video at multi generation family owned businesses are truly amazing and the food is amazingly delicious and the people are always so friendly. Thank for sharing this glimpse into traditional Japanese cuisine.
I always look forward to seeing these videos. They are brilliant to watch. Thank you for making them and thank you to the restaurant for allowing you to film them.
This is my Friday routine at the gym looking for Paolo’s video. Another great one to enjoy and appreciate Japan. Thank you for this great content. God bless. 💪🏽🙏🏽
I didn't realise so much prep went into making unagi, but it makes sense since it's such a unique but still very Japanese taste. This shop is definitely going on my list for my next Japan trip!
I’m so happy you uploaded this video while im in Japan!!! Thank you for sharing many restaurants in the past and they are all really good!!! Keep it up!!!! And thank you again you really help travelers like myself appreciate food a lot more
when i saw him, i thought, he is not a japanese as indonesian, i can say he will easily pass as indonesian or any southeast asian ethic groups and it click perfectly when we know he is from myanmar. of course
Love these behind the counter videos Paolo. I tried Okonomiyaki in the restaurant you featured in your video last year and it was glorious. Hopefully I can return to Tokyo again to try this Unagi. Greetings from Scotland.
My daughter is a fan of yours who loves Japanese & Chinese culture. She pointed me too your channel to help me understand abit about the culture and I honestly enjoy your content.
I know we shouldn’t praise dads for being parents but I was still very happy to hear the owner is the PTA president and involved. I rarely saw any dad in anything that wasn’t sports growing up so it just makes me happy. My dad would never.
I always wondered how they cook unagi. I assumed it was smoked because of the taste but now, thanks to you, I've learned that's grilled, steamed and charcoal grilled. Wow! 🤗😁💖
It really doesn't feel like your typical Japanese workplace, the atmosphere is so chill and it shows on the workers to, the owner is clearly doing a great job preserving his family heritage.
I LOVE UNAGI!!!! I wish we had places where I live that served it, 100% going here when I finally can go back to Japan! More people need to try it, its delicious
I'm going to Japan later this year and really want to try eel since I didn't last time I was there. I'm definitely making note of this restaurant! Thanks Paolo!
At every moment I wish I was there the unagi looked so delicious and the staff seemed so friendly I wanted to be there preparing, serving, and eating the food. Please keep going for hundreds of years.
just came back from Sapporo and ate the most delicious Unagi at a restaurant locals go to (no foreigners, everything in Japanese), only open for lunch. it was sooooooooo crispy on the outside but soft inside. i love Unagi,
Unagi, Sukiyaki and Okomiyaki are also underrated. It’s definitely a must for anyone visiting Japan to try these under the fresher ingredients crafted by masters 👌 don’t sleep on these people 👏
7:30 He's only 36! 😮 Dang! He must eat well and be active because he looks younger for sure. Nice skill on the eel as well, he's quick! I have never tried eel and I don't know if it would be something I'd like but the fresher the better for sure.
Wearing a kimono while also wearing an iwatch!? Did anyone else notice this? Perfectly sums up modern Japan as a mix of the traditional and the modern.
Absolutely fascinating and compelling insights. Thank you for all the work and the editing which was on point - again !! Hello from Auckland, New Zealand - stay well and positive : - )
I’m from the uk. Many years ago I took a trip to a place called Beaumaris, which is on the coast of the Welsh island of Anglesey. The town has an ancient castle with a moat. I only post because on this occasion I remember the moat was seething with eels, squirming and turning over each other. I’ve always assumed it was breeding season. I’ve visited once or twice since but never seen that again.
- [00:12] 🍽 Exploring a traditional Japanese unagi restaurant in Tokyo's KN home Bashi area. - [01:18] 🎣 Unagi specialty restaurant, Tekashi Maya, has a rich history spanning five generations. - [02:09] 🐟 Special preparation techniques slow down live eels before cooking, maintaining quality. - [03:44] 🍚 Rice preparation is crucial, using special Yume gooi rice for the perfect unagi dish. - [04:28] 🔥 Chefs use premium Japanese white charcoal for grilling, ensuring steady and long flames. - [06:01] 🍽 Miso soup is meticulously prepared daily to accompany the main unagi dish. - [08:00] 🔪 Skewering unagi requires precision and skill, mastered over years of practice. - [10:00] 🔥 Shaki process involves grilling the unagi before steaming and final grilling with signature sauce. - [13:01] 🌸 Enjoy Japan's cherry blossom season with Sakura snack boxes from Sakuro. - [13:32] 👘 The Okami, wife of the owner, plays a vital role in ensuring customer satisfaction. - [15:41] 👨👦👦 Preserving family legacy and consistent taste is a challenge for the next generation. - [19:26] 🍽 Workers share a meal together, fostering a familial bond in the restaurant.
I love unagi SOOOO much. It's really hands down my favourite dish. I had a local place that had great unagi and went there several times a week. That's when i discovered I have an intolerance to umami which unagi is PACKED full of. It's bad, my intestines swell up and go rock hard, so bad I can't even walk. So how I can't even eat my all time favourite dish, but I make an exception for a day when I'm in Japan, it's worth the pain. I have to go glutamate free for at n least 2 weeks before i go to Japan because ALL their food is umami 😅, especially unagi.
I went to the number 1 Michelin eel shop in tokyo and didn't really much care for eel before that. When I left it became one of my favorite meals of all time, dear lord was that good
Please keep on doing this series … it’s what hooked me up with your channel Paolo …. Cheers for your great content… and hard work… you are one of the reason I love Japan … 🤌🏻🤌🏻🎉🎉🎉💜💜
Working in Japan feels like such a calming experience. Sure you gotta put a lot of effort in your job, but everyone looks so serene. I'm sure the customer relations are smoother than in western countries
If you loose your temper you are considered an animal in Japan. However, when I lived there for 5 years, in the very very rare occasions people lost their temper they also went overboard . In the period when I lived there (1996-2001),salaries used to be very high compared to Europe, easily double or three times European average but you had to pay for your health insurance yourself while in Europe our healthcare system is supported by taxes and we only have to pay small fees. If you are poor, it's completely free.
I'm checking out the restaurant's website, but Google can't seem to translate most of it. We will be in Tokyo in late May, and we would love to go. It looks amazing!
Growing up in Ireland we used to catch and eat river eels. We'd cook them different, just cleaned and prepped then fried on a skillet with some salt and butter.
I’m so mad, I stayed in Nihombashi in the 2nd half of our Japan trip & didn’t know this place existed down the same street as our hotel! I’m definitely going to try this out when I go back later this year!
🌸 Use code "PAOLO" to get $5 off for your first Sakuraco order here team.sakura.co/paolo-SC2403 and experience Japan from the comfort of your own home!
paolofromtokyohotsauce.com - Get my Paolo fromTOKYO Premium Kaminari Hot Sauce
paolofromtokyoshop.com - Help support the channel and get my Tokyo Merch
You should tell Sakuraco to add a small bottle of your hot sauce and I’ll order the year subscription
Another banger of a video buddy, *LOVE* the sauce 🤙🤙
Brother Paolo I really appreciate your hardwork that you bring such awesome videos, I have a special request for you , can you please make a video on some halal shopes in Japan that we muslims can go to enjoy japanese cuisine ❤️🍡🍙..
I do appreciate it Thank you Brother Paolo..❤️
is the sakura prodict halal ???? no wine no pork fat ??
I hope you and your family are safe after tsunami alarm.
The chef being up front about "Oh, it constantly burns me and my hands are hot, but you gotta look the part!" is so nice to see. No matter the food, once you're adding sauce you're saying goodbye to your arm hair and constantly getting nicked :p
Same! Food always tastes better when you know the chef has had to experience pain and discomfort 🤤
@@halfcupofsun3760 wtf
@@halfcupofsun3760 bruh
So true, i used to be a prep cook and work the fryer. still have the burn marks on my arms as a reminder of my 1st job
"Your bed head is on camera"
Okay when he mentioned it being like a second family, that was very accurate haha. Super adorable.
Unagi's so underrated outside Japan. It's easily one of the very best things you can eat that's traditionally Japanese
Outside of Japan the quality is just not there imo. It's not on the same level so that is a large part of it.
Agreed. I love having eel when i can.
Wish there's a Unagi restaurant in the US.
Agree, sushi, ramen are everywhere but not a single unagi 😂
Outside of Asia you meant ? In my country everyone love eel meat and it's quite of expensive compares to beef or chicken.
Dear Paolo
As a huge fan of Japanese culture and culinary, It is always a relief whenever I watch your video sir. As we all know, there has been a major earthquake at Noto area and as a result, the number of tourists in Kanazawa prefecture has dropped dramatically. So in my opinion it would be great if you film about Kanazawa for your next video. I hope it will give an inspiration for those who are planning to visit Japan
That's sad, I didn't know that. I spent a few days in Kanazawa and absolutely loved it. The people there were super friendly.
I went to Kanazawa recently and I did notice there were a lot less foreigners there compared to other cities I visited. Such a shame as Kanazawa is a beautiful city and definitely one of the highlights of my trip to Japan!
@@abrararifify Kanazawa is beautiful. I just bought a winter house there. I hope not many tourists know about Kanazawa ..I absolutely sick and tired seeing tourists everywhere here in Tokyo.
@@azabujuban-hito-dake actual japanese disagree 🤣
The owner is a cool dad, he still involve in his kids' school. Most working/busy parents even find it hard to attend PTA's meetings
🙄 they are lazy
Well... most aren't their own bosses.
That's sad to hear. Where do you live?
Where I live I work to live, not live to work. I.e., spending valuable time with kids related things are prioritized.
@@jellygoo in my experience working in restaurants 12 years, most restaurant owners work twice the hours of someone who works for somebody else at a "regular job". Literally 70+ hour work-weeks are common for the owners
"Your bed head is on camera." is a weirdly hard roast LOL
Lol, it's like having a mom at work
She's not wrong, dude was looking like he's about to try out for A Flock of Seagulls or something
What does that mean?@@A_Balanced_Breakfast
@@user-op8fg3ny3j Do they not have Google where you live?
@@A_Balanced_Breakfast "A Flock of Seagulls are an English new wave band formed in Liverpool in 1979." - Google
Japanese cuisine. Can’t get enough! It’s splendid in every way.
Hey Paolo maybe an idea to put all these behind the counter restaurants in one Google map. Would be great for when I'm in Tokyo to visit a few!
He has maps for neighborhoods on his website. Indeed, one google map would be more useful!
The ingredients down to the charcoal are so well thought out. Quite impressive how the owner still makes time to be the president of the PTA for both his children. Hope his son keeps the legacy going. The unagi looks so tasty!
That blonde Guy casually laughing about being a functional alcoholic is quite funny 😂
And a cheater too :/
he is not cheating tho its different in japan bro :D@@dharkann
@@dharkann probably in a sexless marriage
its just getting his willy wet /s
Attól még megcsalás csak mert a japánoknal más a kultúra@@atillabasol888
Unagi is always one of the most expensive options at any given Japanese restaurant overseas. Now I can see why! The preparation and work behind the scenes just shows how valuable it is, not to mention.. tasty!!! I highly recommend an Unagi rice bowl! One of my favorite Japanese dishes by far!
... not to mention *tasty. No need for fullstops mid-sentence.
@@einundsiebenziger5488 They're bot comments
The main factor is the price of eel. Wild eel was massively overfished in the late 90s and stocks are still recovering
Awesome video as always Paolo. This day in the life video at multi generation family owned businesses are truly amazing and the food is amazingly delicious and the people are always so friendly. Thank for sharing this glimpse into traditional Japanese cuisine.
I always look forward to seeing these videos. They are brilliant to watch. Thank you for making them and thank you to the restaurant for allowing you to film them.
Your attitude and professionalism really make your vids far ahead of so many similar channels out there. I appreciate it!
This is my Friday routine at the gym looking for Paolo’s video. Another great one to enjoy and appreciate Japan. Thank you for this great content. God bless. 💪🏽🙏🏽
Paolo, you've always been dedicated and committed in providing us useful content. Keep it up.
I didn't realise so much prep went into making unagi, but it makes sense since it's such a unique but still very Japanese taste. This shop is definitely going on my list for my next Japan trip!
I absolutely love your behind the counter, I get really excited whenever you post a new video. I've watched all your videos. Keep up the great work❤
I always love getting to see a glimpse of life in Japan. Thanks for these high quality videos!
I’m so happy you uploaded this video while im in Japan!!! Thank you for sharing many restaurants in the past and they are all really good!!! Keep it up!!!! And thank you again you really help travelers like myself appreciate food a lot more
Shoutout to the Burmese chef! Fellow Burmese here too. There are a lot of Burmese immigrants working different careers around Japan!
when i saw him, i thought, he is not a japanese
as indonesian, i can say he will easily pass as indonesian or any southeast asian ethic groups
and it click perfectly when we know he is from myanmar. of course
Thank you so much for covering unagi! Not enough people cover it, and it's easily one of my favorite japanese foods.
Will keep this in mind when friends and I go to Japan for the first time this fall.
Oh, that sounds like fun! It will be cooler weather and the trees will be changing to Autumn.
Wow Thank you! ありがとうございます❗️うなぎ大好き❤I love eels.
I love Unagi, Thanks for taking us behind the scenes!
Love these behind the counter videos Paolo. I tried Okonomiyaki in the restaurant you featured in your video last year and it was glorious. Hopefully I can return to Tokyo again to try this Unagi.
Greetings from Scotland.
My daughter is a fan of yours who loves Japanese & Chinese culture. She pointed me too your channel to help me understand abit about the culture and I honestly enjoy your content.
I know we shouldn’t praise dads for being parents but I was still very happy to hear the owner is the PTA president and involved. I rarely saw any dad in anything that wasn’t sports growing up so it just makes me happy. My dad would never.
Always glad to see a Paolo upload. It's like I'm watching my favorite T.V. Series! Please continue your work with much prosperity and longevity.
I was waiting for this the whole week, LET'S GO PAOLOOOOOOOOOOOOOO
I always wondered how they cook unagi. I assumed it was smoked because of the taste but now, thanks to you, I've learned that's grilled, steamed and charcoal grilled. Wow!
🤗😁💖
It really doesn't feel like your typical Japanese workplace, the atmosphere is so chill and it shows on the workers to, the owner is clearly doing a great job preserving his family heritage.
I LOVE UNAGI!!!!
I wish we had places where I live that served it, 100% going here when I finally can go back to Japan!
More people need to try it, its delicious
I'm going to Japan later this year and really want to try eel since I didn't last time I was there. I'm definitely making note of this restaurant! Thanks Paolo!
At every moment I wish I was there the unagi looked so delicious and the staff seemed so friendly I wanted to be there preparing, serving, and eating the food. Please keep going for hundreds of years.
just came back from Sapporo and ate the most delicious Unagi at a restaurant locals go to (no foreigners, everything in Japanese), only open for lunch. it was sooooooooo crispy on the outside but soft inside. i love Unagi,
Each individual must thoroughly perform their own tasks, and when these efforts are coordinated, the best work is achieved.
lol that secretary girl at 18:50 nodding her head at everything the older guys said. 😂😂
Going to Japan this summer, will definitely check this place out!
Really enjoyed this one and i learned so much. Thank you again! The "day in the life" videos are some of my favorites.
I’ve been looking for a good unagi spot for my Tokyo trip next week. Thank you Paolo!
Just seeing how they do things in different kitchens around Japan is so interesting even if I have never had the food
You shoud do "A Day in the Life of a Japanese Veterinarian" i think it would be very entertaining
6:35 bro got mini buster sword 😂😂
Just love watching your channel Pao. It's brings me such good vibes.
I love how Paolo with few asks can get the people so personal with their story
Just got to try this place and it’s so delicious! The sashimi app was delectable. And the eel had a soft and sweet bite to it! I would come again.
Amazing video as usual about Japanese restaurants.
🇯🇵🇯🇵🇯🇵🇯🇵🇯🇵
FINALLY!!!! I've been waiting SOOO long for this! THANK YOU PAOLO
Unagi, Sukiyaki and Okomiyaki are also underrated. It’s definitely a must for anyone visiting Japan to try these under the fresher ingredients crafted by masters 👌 don’t sleep on these people 👏
Watching this during fasting,its like torture.hehhee.the unagi looks plump and delicous.
So good
Sadly eel is haram isn't it? Since it's predatory and doesn't have scales
@@BanhChui1968sweas far as I know, anything that lives underwater is not haram, except for those that live both under and above water like frogs.
no they are halal @@BanhChui1968swe
@@BanhChui1968sweits halal, even shark is halal
The eel meal looks superb and makes me hungry already. So nice to see everyone works seamlessly and close like a family.
7:30 He's only 36! 😮 Dang! He must eat well and be active because he looks younger for sure. Nice skill on the eel as well, he's quick! I have never tried eel and I don't know if it would be something I'd like but the fresher the better for sure.
We found a great little Unagi spot in Kanda on our last couple of days in Tokyo. It was so good. I'll add this one to my list for our next trip.
Such a healing and entertaining series!
I got so excited when I saw this posted. I LOVE unagi!!!
Wearing a kimono while also wearing an iwatch!? Did anyone else notice this? Perfectly sums up modern Japan as a mix of the traditional and the modern.
Please do more day in the life of Japanese people. Any kind!
He's been doing it for years. Are you just dumb or have down syndrome?🤣
Absolutely fascinating and compelling insights. Thank you for all the work and the editing which was on point - again !! Hello from Auckland, New Zealand - stay well and positive : - )
Having this dish in Japan was so good we went to another spot the next night
One of my favorite meals of all time
What an epic recipe
This is one of the cleaner eating places you have shown us. I am impressed.
I’m from the uk. Many years ago I took a trip to a place called Beaumaris, which is on the coast of the Welsh island of Anglesey. The town has an ancient castle with a moat. I only post because on this occasion I remember the moat was seething with eels, squirming and turning over each other. I’ve always assumed it was breeding season. I’ve visited once or twice since but never seen that again.
We love your work Paulo! Keep it up 👍
- [00:12] 🍽 Exploring a traditional Japanese unagi restaurant in Tokyo's KN home Bashi area.
- [01:18] 🎣 Unagi specialty restaurant, Tekashi Maya, has a rich history spanning five generations.
- [02:09] 🐟 Special preparation techniques slow down live eels before cooking, maintaining quality.
- [03:44] 🍚 Rice preparation is crucial, using special Yume gooi rice for the perfect unagi dish.
- [04:28] 🔥 Chefs use premium Japanese white charcoal for grilling, ensuring steady and long flames.
- [06:01] 🍽 Miso soup is meticulously prepared daily to accompany the main unagi dish.
- [08:00] 🔪 Skewering unagi requires precision and skill, mastered over years of practice.
- [10:00] 🔥 Shaki process involves grilling the unagi before steaming and final grilling with signature sauce.
- [13:01] 🌸 Enjoy Japan's cherry blossom season with Sakura snack boxes from Sakuro.
- [13:32] 👘 The Okami, wife of the owner, plays a vital role in ensuring customer satisfaction.
- [15:41] 👨👦👦 Preserving family legacy and consistent taste is a challenge for the next generation.
- [19:26] 🍽 Workers share a meal together, fostering a familial bond in the restaurant.
Another great Behind the Counter video! Thank you!
The Haken chef has a nice vibe and is so cool.
These are my absolute favorite videos of all you tube.
I absolutely loved this video, thank you so much! Your content is brilliant!
I love unagi SOOOO much. It's really hands down my favourite dish. I had a local place that had great unagi and went there several times a week. That's when i discovered I have an intolerance to umami which unagi is PACKED full of. It's bad, my intestines swell up and go rock hard, so bad I can't even walk. So how I can't even eat my all time favourite dish, but I make an exception for a day when I'm in Japan, it's worth the pain. I have to go glutamate free for at n least 2 weeks before i go to Japan because ALL their food is umami 😅, especially unagi.
Always love your videos, we need more steet level documentation of our world. Much love!
I LOVE these videos Paolo. Please do this foreverrr
Always enjoy your vids Paolo! Thank you from Chicago! ❤
Me too from Uptown ❤️
Almost nice to see another Paolo's Behind the Counter (or other work-day) :D!
Almost? So it's mostly bad?
That 36 yo dude looks like early 20s. He is just like your typical aniki in an tokyo anime.
I went to the number 1 Michelin eel shop in tokyo and didn't really much care for eel before that. When I left it became one of my favorite meals of all time, dear lord was that good
I really love eel soo much.. in my country there also japan's food and thai food that use eel.. i really love it..
This video was so interesting, thanks for always making such nice videos Paolo! Me and my wife always watch them together :)
when she mentioned yokosuka! i was born there and miss it 😭
Dude, love this. one of your best ones yet.
I think it's a wonderful atmosphere. Everyone meshes well together.
Unagi is without a doubt a favourite of mine. I hope someday to try it here🙏
Please keep on doing this series … it’s what hooked me up with your channel Paolo …. Cheers for your great content… and hard work… you are one of the reason I love Japan … 🤌🏻🤌🏻🎉🎉🎉💜💜
Great video. I love Unagi. I really enjoy your videos and love learning about Japanese culture. I hope to travel to Japan someday soon!
All the people in these videos have such great and interesting hobbies
Paolo ! the Haken system sounds really interesting! hope you can cover or explain abit more abit !!
Another great video. Thanks paolo ❤
My pleasure!
Nice work. I love unagi and this was very enlightening. On my next trip back some day, I'm anticipating all the great food I'm going to eat.
Eel is by far my favorite fish because of this dish along with sushi but still eel is highly underrated
Appointment TV at its best. My Friday night is not complete without watching Paolo
When Paolo uploads you know it’s gonna be a good day! Awesome video dude!
Working in Japan feels like such a calming experience. Sure you gotta put a lot of effort in your job, but everyone looks so serene.
I'm sure the customer relations are smoother than in western countries
Hard, long work for little pay
If you loose your temper you are considered an animal in Japan. However, when I lived there for 5 years, in the very very rare occasions people lost their temper they also went overboard . In the period when I lived there (1996-2001),salaries used to be very high compared to Europe, easily double or three times European average but you had to pay for your health insurance yourself while in Europe our healthcare system is supported by taxes and we only have to pay small fees. If you are poor, it's completely free.
I'm checking out the restaurant's website, but Google can't seem to translate most of it. We will be in Tokyo in late May, and we would love to go. It looks amazing!
Google Search with a phrase "eel Takashimaya @Nihonbashi English" may help you.
Happy Easter Bro Paolo and Family ❤😊
Growing up in Ireland we used to catch and eat river eels. We'd cook them different, just cleaned and prepped then fried on a skillet with some salt and butter.
The unagi looks so good. I'd love to try it if I ever get to Japan. Thanks for sharing the work that goes into preparing the meals.
i love how they eat food together like a family
Unagi is my favourite dish. Can’t wait to go back to Japan. Great video Paolo 🙏
I’m so mad, I stayed in Nihombashi in the 2nd half of our Japan trip & didn’t know this place existed down the same street as our hotel! I’m definitely going to try this out when I go back later this year!
i love japanese unagi, it's always my go to order in sushi places
Leave Paolo alone, he's doing amazing for having more than one channel. Appreciating the videos he has time to post.