Behind the Counter at a Gyoza Restaurant in Japan
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- เผยแพร่เมื่อ 17 พ.ย. 2024
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This is behind the counter at Ichimi RinRin, a popular local Chinese Gyoza restaurant in Tokyo that draws it roots from recipe handed down by grandma. This Tokyo hidden gem is located just a minute walk from the JR Shimbashi Station Karasu Mori Exit in Tokyo. So the kitchen chefs apparently don’t speak much Japanese and my Chinese is non-existent so yeah, I’m a bit anxious about this one. The restaurant was originally opened by Kamiyama san more than 20 years ago in 1987 in Tokyo. It was just her at a small counter bar, but after some time the word from her customers about her amazing Gyoza dumplings started to spread. So much so, that all the new business helped her move and open up her very first restaurant at the location we’re in today. In fact, in Japan, Chinese food is very much a part of Japanese food culture, making up about 14% of the restaurants which is even more than sushi restaurants at 8%. Kamiyama san is originally from Shenyang, a prosperous city in Northeast China, known to be the birthplace of gyoza. She grew up with her grandmother who was skilled at cooking amazing meat buns and dim sum and who taught her the traditional Chinese gyoza recipe that she uses today inspiring her to follow her true passion to cook. The central kitchen is the heart of the operation and is the reason why Kamiyama san is able to consistently produce and maintain the quality of her signature mouth-watering gyoza that her customers have come to love.
Ichimi Rinrin Gyoza Restaurant
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Please Paolo San do another mangaka day in the life of animator day in the life
Or do highschool day in the life
Yaaaasssss! A 'Behind the Counter' video! What a great way to end the week. Thanks, Paolo! 🤠
It's crazy how tiny some of these restaurant kitchens are in Japan! No room for fat cooks! 😅
I am really happy that you considered my words. I don't feel like a dog now. You put the camera on top, now it makes me feel like normal person. It was strange before, you always in a corners looking down. Thank you
Behind the Counter, Made in Japan, and Day in the Life videos are one of the best contents to watch while eating meals!
reading this comment while eating lunch. haha
Same! I watch these while eating. Hehe
Saaaaammmeee
He’s a true creator.
I usually watch it on a saturday morning with a cup of coffee ; )
My eyes popped wide open when the guy said he's 46 years old!!!! He only looked in his 20s! The food looked delicious and I only discovered Gyozas a year ago (I'm from Manchester, UK).
Asians don’t raisin..
@@ESW206 Lol, I like that saying!
Their wrinkles aren't that apparent but his skin does show signs of aging.
But you gotta admire him for not growing a pot belly as a chef!
Edit: I spent years in asia and I don't ignorantly think that all asians either look youthful 20 or wrinkly 60. There are obvious differences as the skin ages and there are many research papers written about aging in different ethnicities, skin types, etc... My remark was perfectly normal (and totally not rude as some of the replies suggest) and I implore everyone to look into the science of facial perception in anthropology and cognitive psychology (there are even TH-cam channels dedicated to this subject). I remember in the first years of TH-cam we could have long, intellectual conversations in comments without calling someone _rude_ or _toxic_ because you disagree with them, but these days the replies have become mainly 5 word comments with skull emojis.
If we are at a point where societies (especially young, inexperienced gen Z communities) have become so sensitive that you cannot even talk about someone visibly aging anymore, then... Well, future doesn't look so good...
@@tomaccino always a hater in the comments.
@@ESW206 Who is a hater?
Cool to see non-native Japanese and their lives and work in Japan!
Yeah its very cool but I don't unterstand people who come to a other country and can't speak their language, I mean he's now 16 years in Japan and can't barrely speak some japanese!
you want blm come? :D
@@nicoyu2447most likely because he’s working with other Chinese immigrants which doesn’t require him to learn Japanese especially if he’s working in the back and not taking orders.
@@nicoyu2447he works with other people that speak Chinese so it isn’t that big of a deal for him. If it was a necessity then he would probably learn it.
@@nicoyu2447 I don't know if you ever been to Japan but there's like millions of Chinese immigrants there, so he doesn't have to speak Japanese to survive as long as he's living in his own community.
I love that they just pulled a bunch of pillows and blankies out of nowhere and turned the restaurant into a full blown naptime experience
Siesta
Dude, you knock it out of the park every time. You do a great job choosing passionate restaurant owners to follow. How do you not have a TV deal yet?
i think continueing in TH-cam would be more efficient. If binded to TV show, will be alot of constraints and limitations.
I would prefer him to be just on youtube managing their own instead of being a slave to some corporate network in which limits their creative freedom
no one really watches tv anymore
TH-cam as an platform nowadays can be a better work opportunity than a TV.
I mean imagine working on a TV series and be not be able to own the right your work kind of sucks, I guess TH-cam can let you be the producer instead of working for a producer.
yt is the new tv, no need for that anymore
"Day in The Life of" and "Behind The Counter" are my two favorite series from you, I love seeing how other countries work styles.
your level of authenticity when making those videos is soooo high !! thank you !!
Glad you like them!
That would be crazy if he was like using a fake camera or fake people or something
2:30 He's saying the ingredients are for their own staff meal.
Thanks for the videos as always, entertaining and insightful!
Gyoza is definitely one of my favorites. I'm from a Chinese family, and my mom sometimes makes them for me for lunch. I'm so glad to be watching these videos on my birthday.
Happy birthday!
@@banquil05ive Thank you!
生日快乐!
Happy birthday. Hope you have an amazing birthday.
Happy birthday!
These videos are fantastic marketing for the businesses, I bet loads of viewers will be heading here when they travel to Japan
or live in Tokyo.... just know where I'll go my next lunch
i wanna go but i'm an ocean away lol
I know i will! My first trip there i relied losely on paolos videos for recommendations! Not a single disappointment!
This has to be one of the nicest and simplest restaurant design I have seen so far, the right amount of natural lighting and coziness of the restaurant and the scene right outside the restaurant isn't too strong to the eyes. Everything about this restaurant is relaxing!
I really appreciated both your effort and the chefs effort to communicate with each other! Even if they don't speak Japanese, they did a great job finding ways to answer things, and you clearly worked hard to understand them the best you could!
I also find it really great to see an example of a restaurant where the owner and food did not originally come from Japan, and still find success. I think that helps showcase how the Japanese are starting to welcome more outside things, which is great!
the chef was really into the stock market lol multiple phones checking the price
I remember exactly when I started to watch Paolo from Tokyo videos, Covid was starting, school was being canceled and I started working since I had nothing else to do, I have been watching this guy videos since Covid started and it helped me get through my new work life when I arrived late to my parents house, now school has started and whenever I feel sad I start watching Paolo from Tokyo videos
I started making gyoza myself using a pan + water in medium heat
It's so good, i make around 50 and freeze them so i can get some anytime, it takes around 2 hours alone for now but i see progress each time
You really should all try
Do you have a recipe?
@@dootdoot5617 depends how much ingredients you want to put in gyoza
No limit stuff I always add something special in gyoza
@@dootdoot5617
for my gyoza wrappers
I use 420 gr of flour
20 cl of water
2 pinch of salt
knead for 15-20 min
Rest for 1hour
Cut pieces around 10 gr
Use rooling pin to flatten them in a circlular form
For the meat while the dough is resting
I mix all of these
around 700 gr of chicken
salt and pepper
1 garlic
1 bunch of chives
1 bunch of spring onions or 2 leeks rinced in water (i don't put all the green part of the leeks tho)
make sure you let those dry before use, less water in the preparation is better
Some ginger powder (i just add until i think it smells really good, around 6 teaspoon i guess)
I hope i didn't forget something, hope it will help a bit
I keep some of the fresh mades for dinner, the rest just goes to freeze
My tip is to put parchment paper in the freezer and make sure the gyozas don"t stick together for some hours then i put them in a bag
to cook fresh or frozen my method is the same
some oil in the pan, medium heat, i put the gyozas and wait for them to have the brown texture underneath
Then i put around 15-20 cl of water and cover it until all the water is gone
@@Orbaek- when i cook the gyoza i also put the same amount of water so that it can perfectly cook
I love the owner! I’m glad she didn’t adjust the taste. She’s really sharing something special
This is definitely my safe zone channel whenever I’m anxious or feeling low watching this dude and the people he records always brightens my day thank you for all that you do. 🙏🏾☺️
My friends and I have just visited this place. It's not only a tasty food but also a group of kind people. I can't express my feelings with simple words. Definitely a "must have" spot in Tokyo
Make them longer bro.. for some reason when i watch this behind the counter videos i just dont want them to end.. like the tenpura one it was amazing. Thnks Paolo
I didn't realize how many Mandarin speaking businesses there were in Japan. Made our trip much easier and they were so accommodating/welcoming. My wife is not Asian so it threw them for a loop when I started speaking. haha
I hope Japan's border opens up soon and we can all visit these stores Paolo introduced to us. Thank you for another awesome video, love Gyoza!, and have a great weekend :D
It is opening this month to 90 over countries… just that you u need to be in a tour group and not allowed to wander around by yourself
yeah, I want to visit all these amazing restaurants that Paolo introduced to us
ive booked tickets for november in the hopes that independent tourism resumes by then. bit of a gamble but i have hope lol
Sunday you won’t need COVID test to enter USA 🇺🇸
@@meat_loves_wasabi yeah that thing is absolute BS
This Chinese restaurant is so authentic! Would love to have lunch at this hidden gem when I visit Tokyo next time. Thanks for the discovery.
I was just watching a day in the life when the notification came for this. I love gyoza 🥟 so watching this is a must for me 😍
Thank you for creating these videos for us want to be travelers, who, in today's economy, just can't afford to travel. These Day in the Life series videos are a mini get away. Cheers
「日本で働く外国人」っていう新しい視点がおもしろい動画でした！日本料理は繊細さ、中華料理は豪快さがあって、国によって雰囲気違うから見てて楽しかったです。また日本にいる色んな国の料理人の動画見てみたいです☺️
Yea I agree, I love all foods from East Asia, maybe Korean food would be an interesting video as well
Thank you Paolo for your work on each and every content in your videos! You have inspired in this American Grandmother a love of the Japanese people, their customs, lifestyle, and inner peace and serenity. You have given me
a respect and incite into an extraordinary. People.
Wonderful food makes this world a better place and binds us together.
I spent 3 hours making 150 gyoza from scratch when I first started, they were weirdly shaped but was pretty tasty! If you're looking for an activity to do with your family/friends, definitely try it out!
As Pole myself, it always interesting for me to watch gyoza videos. Poland is known from pierogies, which are pretty close to gyoza. But pierogies are usually bigger. And we always boil them in water first, then we either eat them that way. Many people also like to put oil with fried onion on top, or fry them to make outside crunchy. And of course we have different fillings. In my favourite dumpling house (yes, in Poland we have dedicated shops/bars that sells only pierogi) they have like 15 different filling on daily basis, like potatoes and cottage cheese, different meats, cheese, mushrooms, cabbage etc. They also have seasonal ones, with different kind of berries at summer that you eat with sugar and sour cream on top, or local mushrooms at autumn.
Dumplings, potstickers, jiaozi, gyoza, perogies, momos, empanadas. Many names across the world, but good food.
my mother used to make pierogies from scratch once in a while (I'm in the u.s.), she doesn't hand make them as often now that she's older but they were always amazing (put a little butter and pepper on top, yum...she used to do potato, cheese and onion filling) . I need to stop watching these videos at midnight lol
I love pierog i:) I'm a pole living in Germany and nowayou can even buy them in supermarkets.
Here in Australia you don't see much pierogi despite the significant number of Polish communities. I've had pierogi at one of the handful of Polish restaurants in Melbourne and it was lovely. The place caters more for families (big portions--each dish is for at least 2 people) and the dishes are best eaten fresh so I don't go very often. I tried taking my Polish friends to go but they all prefers to eat at home! I haven't seen frozen pierogies in supermarkets yet...
@@julesverneinoz That's probably now well known thing outside of Poland then :) In Poland you can buy pierogi in any supermarket, usually just chilled, not frozen. But there is a local producer that makes perfect frozen pierogies that taste just like home made. Rest taste mediocre at best.
And yes, Poles usually have big servings. I always need to take half of a portion when I go out (yes, in most of local bars as we call it, you can buy half of serving, but you need to asks politely for it first time :) )
Looks like a great place to go! Food looks amazing, and the staff so friendly. Bucket list for sure!
Another amazing Behind the Counter video. These types of videos is just amazing in general. Great job Paolo.
Your profile picture makes me want KFC.
But only if Kotori is the chef, of course.
Thanks Paolo for making these types of videos. It really helps me have a break from my life and feel a sense of peace
I’m glad the migrant communities are being represented. Tokyo is full of all kinds of people. Some of them tend to be brushed aside. The real Tokyo is multi-cultural.
not really, its mostly homogenous.
@@missplainjane3905 i lived kid
@@missplainjane3905 そうだよ。お前もしやべれるの？
@@missplainjane3905 69年間。
Japan is indeed ethnically homogenous compared to countries like America. Tokyo of today is no longer looking like the stereotypical Japan. Now it’s filled with all kinds of people. You’ll hear foreign languages just strolling through it. And many faces.
Keep up the hard work! Love the series
Thanks! Will do!
I have absolutely adored watching all of your videos. Maybe you have gotten this before and I'm not sure if it's intentional or not but you have a very nostalgic feel to your videos. When I was a young kid in the eighties there were videos that I'd watch on public access. They were scenes not unlike yours from across Asia with dubbed over American voices that were just so friendly like yours. It's been a real pleasure going on these journeys with you.
46!! How! I just turned 27 I look 10 years older lol. Must be all that physical work in the kitchen keeping him young. Another great one Paolo, thanks.
i thought they were joking, they look like teenagers
@@ape8572 He just sweats the age away in that Kitchin, lol.
@@ape8572to me he looks older than teen age I wasn’t expecting 40s tho lol
Hey! I love your videos, I was wanting to know if you could maybe do a day in the life of a food delivery truck driver as I am one in the US and would wonder how similar life may be over there. Thank you for all you do.
I love Gyoza! I had only ever had frozen gyoza from the box, and haven’t been able to find a restaurant locally that makes it fresh from scratch so I taught myself how to make it. I make everything from scratch, including the wrappers! I love to make a whole day of it; go to my local Asian supermarket to get Ingredients, go home and put on a documentary and make the dough, the filling (I love vegetarian shiitake mushroom and onion filling) toasting the sesame seeds for the dipping sauce (I have a great recipe if anyone wants it) portioning and rolling the dough and then filling them. It’a a little time consuming especially if it’s your first time and you’re making a lot to freeze for later, and the rolling and folding of the dough can be a little tricky at first but it’s such a rewarding experience I highly recommend trying it for yourself at least once!
As a malaysian Chinese, I appreciate this video even more. I understand all 3 languages in the video hahaha
even japanese?
@@PlebiasFate1609 Yes, I know Japanese
You have definitely hit the button with these series. Please continue the hard work.
Even though my family is African American, we love different cultures and trying new foods. I can't wait for us to make our own gyoza. Many memories to be made.
Thank you Paolo.
Man the Japanese ministry of tourism of should give you a medal for promoting Japan so well
Your videos always cheers me up!!!
I'm so glad!
Paolo and Maiko, thank you for keeping us entertainted.
I love all your videos Paolo. Keep up the good work 😊😊😊
Man me and my son enjoy your videos so much we have been watching you since your start , he loves Wolfy, you’re part of the reason we are going to Tokyo in two years waiting until he’s 10
9:25 I discovered something about myself today. I need to hire this chef. I only have a personal need for a few meals per day, but for the rest of the day I just want to watch him cook. The efficiency of motion! The speed! The hygiene! Plate presentation! Two months later, after exhausting my life savings, I will buy him a First Class ticket back to Japan. I will give him some stock tips, and everyone will be happy.
in my coutry，it's so easy。you can spend 6000rmb/month let a chef like him work for you
DAY IN LIFE and BEHIND THE COUNTER................are the BEST. Please make more videos like these. LOVE YOU...
their gyoza looks so amazing i'm definitely adding this to the bucket list!
I love these videos. They are so much fun to watch. Just to see how everyday people live, eat, work, and go about their lives is super interesting. Thx and please, keep them coming.
Once again an amazing video thank you
Glad you enjoyed it
@@PaolofromTOKYO I did 🙂
I absolutely love these types of videos and they help me a lot with improving my english hearing comprehension since I'm not a native speaker and try to keep my english as fluent as possible after I finished my English Literature studies back in 2019. And I love to learn about Japan and japanese culture, since it's next to Scotland and Ireland my favorite country.
Whenever I see made in Japan,behind the counter and day in the life
It automatically brings a smile in my face 😌
And brings a lot of positivity to me 💜
Thx for making us beautiful content Paolo 💫
my daughter and I have been watching you for about a year is amazing the places you have shown in japanese we enjoyed alot keep up the good work thank
I think its so interesting how a lot of restaurants in Japan have separate kitchens!
That was amazing, well done! Great to see what a awesome video
Such a wholesome shop! I can’t wait to visit Japan again to go try it!
You videos are relaxation therapy for me. It really helps me stay calm.
love this series - I try and visit the places you show as appreciation (I just ordered gyoza online!)
One of my favorite series on youtube hands down
damn that head chef was observing stocks with 4 phones at the same time 😄
Another excellent episode it's nice to hear some northern Chinese also. The food looks great.
Paolo, your content is one of a kind! I love it!
The dedication and work ethic of all of them are truly remarkable
Head chef really pulled out 4 smartphones and sets up his "Bloomberg" Terminal during his break huh...
Amazing as always
This was a good one! I had Hanetsuki gyoza in a dumpling place in Halifax, Nova Scotia, Canada when we visited a few years ago. I continue to strive to make them well.
Awesome awesome awesome! Really enjoyed this one too!
Behind the counter!!!!, One of my favorite series Paolo ☺️
I love your channel it’s so informational and educational I always held a certain high regard for Japanese cuisine and the love and artistry that goes into it but this makes me respect them so much more thank you
This was one of the best ones - although all good. I do not eat meat but a shrimp gyoza and the tofu dish would be wonderful. Great to see variety from Japanese food.
I really love these videos, Paolo! I’ve been interested in learning about Japanese culture for a few years now and your channel has really been helpful! Keep up the amazing work Paolo!
Awesome. My mouth was watering the whole time. Thank you so much.🥰
Keep up the good work Paolo, I can’t wait to move to Japan
This came up in my feed today. Another great video. I really enjoy this channel. Keep up the fantastic work.
I am in Japan right now on a student visa I am gonna go check this place out!
Excellent content, a unique view on professionals daily life ! Thank you so much Paolo
You must have had a rough time with this video with the language barrier, but thank you for the hard work! The food looks amazing. I will definitely have to come here one day!
Paolo, just fabulous and super interesting content. Thank you so much
It's cool to see how a non-Japanese restaurant operates in Japan.
Master work. Thanks a ton Paolo.
My Dad who used to run a Chinese takeaway here in the UK. He says the water constantly runs as the flame under the wok is constantly on. Otherwise metal would burn out leaving holes. Molten
best serie on TH-cam. thanks Paolo.
These videos make me so hungry :)
These guys live a hard life but the net good they bring into the world with their food, restaurant experience, work ethic and taxes (boring but important) makes it invaluable.
He's 46?! I thought he was in his early 20s!!
Right?? Definitely impressive!
That's what I'm saying!
I admire that they can do everything in the small kitchen. Wow
Man get that guy to take you fishing! I'd love to see the different lures and techniques for fresh water and ocean over there! Thanks for the vids!
See Tatsuo and Umiko chanel
As always, i enjoy your videos Paolo! I appreciate your work very much!
The dumplings at this restaurant were some of the best I've ever had. The waitstaff was full of energy, but some may find that sketchy. At any rate, it is certainly a very tasty meal.
Pretty cool how you’ve been there, would love to be able to check it out myself if given the chance
you are the best Paolo, thank you for your videos!
I’m from northern China (heilongjiang province) and gyoza is traditionally eaten as a festival dish because in the past flour and meat were scarce and expensive. My wife is from southern China and I was surprised they don’t eat gyoza during spring festivals…so gyoza was primarily a northern Chinese dish in the past, it spread to rest of China only until recent decades…🧐
I would love to see this place at night when it's at it's busiest, having worked at a very busy restaurant there's something so stressful yet satisfying about a good dinner rush.
Ahh, I love gyoza and I've always wanted to check out the gyoza places here in Tokyo. Thanks, Paolo for this video. Will definitely check this out!!!
I appreciate their diligence. All the best luck to them
The food always looks so good!!! I really want to try some gyoza! By the way, did you get any stock tips while you were filming this???
First time watching your videos. Beautifully done with care and respect... love the style of the video. Thank you for sharing.
I wish our country would adopt some of the ways that china and Japan do at work places. My personal opinion would to adopt the mid day nap time separate from your lunch or if together 1.5hr break to feel much more motivated in your work place. It’s really interesting how the adaptations for work environments are seemingly pleasant and comfortable.
Love the series! I am looking forward to each videos you post every Saturday.