80 Year Old serves only EDO Period food at 162 Year old Restaurant

I will be 80 years old this year, and I love my job! And that's the best! So tasty! Earthenware makes it taste better. Cheers! For dinner, we only use ingredients that already existed in the Edo period. We don't use chinese cabbage or onions, because we didn't have them back then. The seats are all at a sunken fireplace. During lunch time, we don't use it. I will take these now and clean them. This store was built 162 years ago. A house in Sanjo Tominokoji, Kyoto was torn down for a renovation. The pillars, fittings and shoji were brought to Tokyo, and we washed them well and put them in here. This restaurant is called Edo Ryori Sakurada. For dinner time, we only use ingredients that existed in the Edo period. We don't use chinese cabbage or onions, because we didn't have them in Japan in Edo. We use ingredients that were around in Edo period, and customers can grill various food the the fireplace with chacoal, or they can have it seared or boiled. We serve Sukiyaki beef and other delicious dishes at lunch. We use rice that is even presented to the Emperor. And we cook it in earthenware pots. We serve this pot per person, per table. I'm from Nepal. I've worked here for 5 years. After studying Japanese and graduating school as an international student, I went to a technical school and then went to another technical school. I studied Japanese for about 5 and a half years in total. Asakusa is a very historical place. You have the Sensoji Temple here. The atmosphere is just like "THIS is Japan!". This is Noren (a shop curtain). We change the color with the seasons. We are not open yet, please wait. You took first place. Here we go. Here you are. Here is a rice scoop. Wait a second please. Let's dig in! Delicious! It tastes better from an earthenware pot. Welcome! We made a reservation from 6pm. Please put all of your jackets here. Please enjoy your meal today! Cheers! This is duck and Japanese pheasant. This is Japanese quail! Japanese quail. This is the one lays quail eggs. Smaller than chicken. This is deer. This is a cross between wild and domestic ducks. It has sweetness to it, and it gets harder as you grill. Please enjoy it medium rare. This is yakitori sauce. Please take this. This is Mackerel, Blackthroat Seaperch, Barracuda, Japanese Dolphinfish... This is Japanese Spanish Mackerel pickled in koji and salt. And this is marinated Marlin Tuna, Blackthroat Seaperch, Boar, Deer pickled in koji, Chicken thigh and chicken mearballs. Shamo chicken wings and Japanese quail, Squid, Shrimp and Scallop and vegetables. You can choose four skewers per person. Choose? This? That size is good. Let's eat squid all together. Yes, we are good. You choose what you like. It's best to have what you like. It's annoying if someone else takes the one you want, right? That's what I think. Boar meat. I'm 79 years old now. I will be 80 years old this year. I can't ever be rude to my customers. I love my job. That is the best thing. I'm doing this because I love my job the most.

Channel: Japanese Food Craftsman

Views: 1,229,724

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Id: 0L-NYBiXuhY

Length: 12min 7sec (727 seconds)

Published: Sun Feb 18 2024