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Behind the Counter at a Local Japanese Tempura Restaurant - YouTube
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this is what it's like behind the
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counter at a local japanese tempura
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restaurant
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[Music]
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so i'm back with another behind the
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counter video and today we are in tokyo
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roppongi and i'm going to be taking you
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behind the counter at a local tempura
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restaurant but like always before i
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start if you guys want to see what i'm
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doing on the daily check out my
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instagram account if you guys want to
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help through the channel check out the
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tokyo in japan merch and if you have any
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questions about japan or your japan
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travels check out my discord community
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alright let's go behind the counter
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here we go i'm taking you inside to show
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you never seen before footage of what
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really happens at a super local japanese
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restaurant this time at a japanese
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family family-owned straight-up
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edo-style tempura restaurant named
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tempura mikaku which is only a
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three-minute walk from exit 3 of our
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pongi station this restaurant has been
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in business since 1931 originally opened
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in nihonbashi it later relocated to this
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spot
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oh one of the workers is already here
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good morning
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that's mori-san his grandfather
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originally opened this shop about 90
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years ago and i guess he's following in
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the family business and that's
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iketani-san currently the head tim
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buddha chef so what are you gonna do
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first
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apparently the owner and head chef
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morissan's father is currently out
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recovering from back and knee surgery
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how are you handling all of it
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um
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[Music]
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[Music]
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oh he's preparing the traditional
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japanese offering to their kamidana aka
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family alter he says that they make an
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offering every day after that he starts
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working on getting the kitchen prepared
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damn he's working with a lot of long
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cutting boards
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and there's one more worker i guess he
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had to do the kaidashi ingredient
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shopping before starting work
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[Music]
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so what are you doing now
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[Music]
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oh he's preparing the oil how much did
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you use at one time
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apparently their shop uses a new batch
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of oil each time they cook so twice a
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day for lunch and the other for dinner
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while also adding fresh oil as they cook
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when needed
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[Music]
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so he's originally from kyoto and worked
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as the head chef for a traditional
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japanese style restaurant and eventually
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moved to tokyo and started working here
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to further master his skills as a
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tempura chef is there any difference in
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the work prep for tempura compared to
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other foods
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so what's your favorite tempura
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and this is the seafood for today's
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lunch oyster wakasagi fish and onago
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saltwater eel
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[Music]
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so how do you decide who fries at lunch
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and dinner
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[Music]
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meanwhile in the back kitchen they're
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making dashi wow it smells so good he
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says that this dashi is a key ingredient
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to making everything he's preparing
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delicious
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that's tentsuyu the dipping sauce for
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the tempura and this one here is miso
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soup so what are you responsible for in
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the morning prep
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he says that the hardest part is to
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produce the same exact taste and quality
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each and every day so did you have to
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study a lot for this
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what's that
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are the tiny bits of fried tempura
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batter left after frying tempura and is
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commonly used as a topping for udon in
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other japanese dishes which adds a light
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and crispy texture usually restaurants
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charge a few dollars for a bag of
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akidama but this shop offers it to local
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restaurants and customers for free
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are you married
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what about kids
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oh how old is your son
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i see the average worker age at this
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restaurant is pretty high so what are
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you into
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why do you like it
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he says that he usually participates in
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carrying the heavy shines to the streets
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and many different matsuri festivals but
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because of kovit it's been canceled all
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throughout japan this year do you have a
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mikoshi dako
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i didn't
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directly from intermediate wholesalers
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who they've developed a long time
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relationship with while many other
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restaurants these days order on the
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phone to be time efficient this shop
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still visits the market to handpick the
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food that's served to their customers
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[Music]
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now they're preparing the hanjiku tamago
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softballed eggs used in their tempura
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these days they prepare about 30 eggs
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for the lunchtime service
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what do you like about making tempura
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yeah
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apparently even things like the
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temperature and the day's weather affect
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how the tempura comes out so he needs to
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make adjustments every day
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oh wow he's still preparing the shrimp
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apparently shrimp is one of the most
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time consuming items when it comes to
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the tempura prep
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[Music]
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[Music]
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[Music]
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wow you got baseball cards
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he says he used to play kusayakyu
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amateur baseball were you any good
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oh it seems like they're talking about
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reservations he needs to make sure that
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they prepare the correct amount of
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ingredients based on their expected
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customers how long have you been working
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here
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he says though he really enjoys working
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at the restaurant as it allows him to
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meet talk and learn many new things from
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different people he comes across every
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day by the way where'd you grow up
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how was your dad growing up
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is usually a busy area in tokyo with
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many people on the streets throughout
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the day and night partly due to many i.t
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finance and other such companies in the
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area however many of the office workers
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in the current climate work remotely
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even to this day so the area is
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generally much quieter i wanted to step
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outside real quick and just give a quick
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or website all right let's go back
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inside
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cool rice is ready to go as well they
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use 100
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pure koshi hikari rice from shirakawa
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fukushima known for its beautiful luster
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and stickiness which creates a slightly
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sweet umami as you eat
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now he prepares the nukazuke a japanese
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method of pickling using rice bran it's
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served for dinner but it takes time for
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the ingredients to ferment so he
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prepares it in the morning
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[Music]
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did you finish preparing everything
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what are you going to do
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he says that lunchtime is supposed to be
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tougher than dinner but because of coven
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it's a lot slower than usual hey what
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are you doing on your phone
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oh you like flight simulators
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i guess that's one way to make time fly
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by
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oh damn he's checking the oil
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temperature with his finger
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doesn't it hurt
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just before lunch hour starts he cooks
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all the delivery orders that they
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receive via delivery apps what delivery
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apps do you use words and menu in the
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ubereats
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that's a lot
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[Music]
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and there goes the delivery how
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convenient is that
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[Music]
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now the shop's open for business
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[Music]
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by the way the shop uniform he's wearing
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is a shirt commonly worn during japanese
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matsuri festivals called koikuchi
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definitely feel that matsuri vibe here
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[Music]
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[Applause]
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here comes the first customer
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finally it's time to fry
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why'd you do that
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yeah there's nothing like hearing the
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fresh tempura batter crackling the hot
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oil
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oh something a bit unique about this
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shop is that the tempura chefs use real
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deal drumsticks to fry their tempura
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mori-san's dad a former jazz drummer is
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the one who started this apparently
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regular chopsticks are much thinner and
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eventually break after so many washings
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while drumsticks are made out of hickory
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which is very strong and hard so it
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lasts much longer over time i like it
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practicality with style
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when the shop creates a temperables they
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usually work as a pear one fries while
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the other is responsible for the sauce
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and plating
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[Music]
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cool the first tendon tempura rice bowl
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is complete
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hi can i ask you a few questions
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you come here often
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what did you order today
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by the way the shop uses a secret blend
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of sesame oil and cottonseed oil
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specifically selected for their style of
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tempura in fact the sesame oil that they
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use is created using a traditional low
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compression technique called tamajime
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which uses absolutely no chemicals in
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the process helping produce its
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signature rich and full sesame aroma
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excuse me do you mind if i ask you some
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questions do you come here often
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why
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okay
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shop also uses pesticide free vegetables
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grown on a farm in kanagawa while at
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least most of the vegetables as some of
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the vegetable ingredients aren't grown
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on that farm either way fried fresh
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vegetables count me in the shop even
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offers salted only tempura without sauce
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so you can enjoy that farm fresh even
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more
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hi can i ask you a few questions why did
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you guys come here today
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what's your favorite
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[Music]
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the chef makes it look so easy to make
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but the reality is it takes a highly
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experienced chef to deliver a consistent
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quality tempura understanding the subtle
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details of how much batter to use for
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each ingredient maintaining the right
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temperature and knowing how long to cook
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each one is a skill only mastered over
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time apparently the chef can fry up to
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four bowls worth of ingredients in the
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tempura pot and with so many things to
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take into account all at once he needs
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to remain focused the entire time
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[Music]
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so what's the most important thing to be
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aware of during lunch time
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have you made mistakes with orders
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before
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what do you do
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oh has anyone ever got superman
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the lunch week is over but there's still
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a few customers who come in until two
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once the store slows down though he
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starts to clean and organize the kitchen
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working area
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[Music]
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at the end of lunch the staff work
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diligently to completely clean up the
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kitchen area so that it's ready for
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dinner time when the shop reopens the
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shop even takes apart and scrubs down
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the frying area so it's spotless for the
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next time's use it's all part of their
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daily routine
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[Music]
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[Music]
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don't just throw away the oil though
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they hand it over to designated
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collection companies who recycle the oil
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for other purposes
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and there goes the last customer
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wow that grilled fish smells so good
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finally it's time for the workers to
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have their own lunch
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cool it seems like one of the vendors is
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dropping something off
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where's your factories
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cool beans thank you
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after the shop is clean they all get
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together and have a special workers meal
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called makanae they make a different
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menu each day and today they're having
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grilled akodai fish it looks so good how
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is it
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[Laughter]
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so that's another one in the books if
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you want to visit this shop and
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experience it yourself i'll be sure to
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leave a link in the description so
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that's what it's like behind the counter
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at a local family owned a temporary
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restaurant here in roppongi if you guys
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like this video help me out and hit that
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like button if you guys want to see more
[1026]
videos like this or anything related to
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japan hit that subscribe button and
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above and i'll catch you guys in the
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next one
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