Behind the Counter at the ONLY Japanese Monkfish Restaurant in Tokyo

this is behind the counter at the only Japanese monkfish restaurant in [Music] Tokyo so today I'm in the Konda akih Haba area and I'm taking to a special behind the counter because this restaurant behind me goes back seven generations and it's the only monkfish restaurant in Tokyo I'm super excited to show you this one and it all starts in the morning so I'm taking you deep into the kitchen of a one-of-a-kind Shop East again with a generational history once a traditional eel Dojo restaurant dating back to the Edo period it underwent a remarkable transformation under its second owner evolving into a distinguished monkfish specialty shop the very structure of the shop so steeped in history it's earned recognition as a protected architectural site by the government that it's meticulously preserved ensuring its Timeless Beauty mfish AKA unko is considered a premium ingredient similar to Lobster in Japan often served with a delectable Hot Pot CED up with an irresistible porridge today the shop proudly continues its almost 200-year Legacy serving a distinctive dish helping preserve one of Tokyo's culinary heritages passed down from generation to generation that's the owner tacha wasan good morning you're telling me so he actually came in a little earlier this morning since he has to go to the toyosu fish market but before he does he has to check the reservations for the day as a Seventh Generation owner he understands that even the smallest task he accomplishes throughout the day helps to continue on his family business so what time do the workers come [Music] in cool now he heads off to the [Music] market as usual he's responsible for purchasing ingredients for the shop not just monkfish but also vegetables dried goods and other Seafood although the shoping get items delivered directly he feels that it's important as the owner to maintain a good relationship with his vendors so he likes to meet with him at the market oh wow he bought monkfish ovaries and [Music] stomach what's that I'm notable ah I see finally he picks up the monkfish he ordered from their family trusted wholesaler apparently the winter is Prime season for monkfish as the cold ocean water enhances the texture of the meat while also enlarging the fish's liver and since the shop runs throughout the entire year tachiko is always Keen to track the weather conditions in the ocean to help him adjust his [Music] purchasing by the way wait is your wife coming today oh no I'm sorry to hear that that makes sense on his way back he stops by the namok shrine at ski to pray at a special altar designated for mfish it was actually built by the family's previous wholesaler over 50 years ago but is no longer in business she the shine itself houses many different sea animal conveniently located next to the skije fish [Music] market after unloading the truck he makes the shop secret Edo style wtia soup a crucial element for their hot pot the recipe is so closely guarded by the family that I won't be able to show you even the ingredients as this culinary Legacy has been passed down from father to son to father to son so what's the most important when making the soup so do you have a hobby damn that's pretty serious why do you like it so much oh like silent walking so he started working at the shop at 24 a bit earlier than he had planned his grandfather's passing in his father's illness left his mother running the shop alone prompting him to leave his bank job so he could take over the family [Music] business meanwhile in the kitchen the chefs have started their prep that's NE Niki monkfish in a gelatin and that's vegetable for their hot pot hi what's that for you cut like a pro how long have you been here 30 years did you start when you were a kid wow you look so young so you must be a master spoken like a true master so what you you do when you're not working same as me what kind of food ah and how do you find your spots that's nice you got good connections is that a knife from that shop ah which brand is it so tell me how do you find the best knife oh do you have a lot of knives D well it was knife to be you oh he's cleaning the Yellow Tail so how long have you been working here wow you must be close to the other shf what do you do when you two hang out you like sushi too ah and what's your favorite Sushi oh that's rare what else do you do okay do you ever travel where do you go do you go alone I see and what do you like about here oh where didd you learn how to cook awesome in Japan aspiring washoku Japanese Cuisine chefs typically begin as apprentices at restaurants known as ikamaya Shugo surprisingly 74% ski col school opting for a direct entry into the industry as a typically takes at least 10 years to master the art so you worked here a while too amazing and what do you do when you're not here oh you have kids is your son still studying nice what does he study social stud ah so he's going to be a teacher that's great just like her and the other two chefs there's many long-term employ emploees at the shop Tachi kawasan says that their business can't run without their dedicated workers and the support of his loyal customers adding that when he first started he was a bit arrogant but quickly learned how important his workers were and since then holds a sincere gratitude for each and every one of them so what's the most important thing you learned from your dad he also says that his grandfather was totally the opposite as he was a big time businessman who ped his heart and soul out trying to spread the love for monkfish he feels fortunate that he had the opportunity to see firsthand the different business approaches and he's tried to adopt the best of each in his own business style over the last 16 years as the owner so how many kids do you have ah is that their picture so cute and do you get time to spend with [Music] him ah so what's your wife like Smooth now it's time for Tachi kawasan to clean the monkfish a skill he's mastered over the years but fair warning if you don't like to watch fish being cut skip to the time stamp below 3 2 1 look how massive this monkfish is this one weighs 10.5 kg and Japan monfish are cleaned Hong since they heavy soft and extremely slimy making it the easiest way to prepare the method itself is called sudish gidi and dates back to the 1600s where it's even Illustrated in Japan's oldest known recipe [Music] book look at the master work he cuts with precision and impressive Speed without a stroke wasted and apparently he's tasked with meticulously preparing up to 10 a day during busy winter months but also cautions that it's important for him to give thanks to the soul of each fish and appreciate the privilege that they're given in to be able to serve this Exquisite delicacy to their customers he also says that each fish has its own unique shape and even its liver size differs depending on its environment such as the port and the season always taking mental notes of his findings throughout his many years so he can purchase the highest quality fish for the [Music] shop after semi- boiling boning and cutting the various parts undergo an 8h hour soak in and running cold water to eliminate unpleasant smells that could impact the taste given that it's a deep sea fish this is followed by a dewatering process all of which requires a skilled technique and Demands a meticulous commitment for each [Music] step and little is wasted as only the eyeballs jaws and bones are disposed while the meat skin stomach liver gills fins and ovaries are consumed known as the mon fish's seven tools and they serve all parts of the monkfish in one hot pot with flavorful vegetables like Udo ginan kinu Saia beans shitake and mitsuba making it possible to enjoy a variety of unique textures and flavors the entire dish a culinary Masterpiece highlighting each ingredient as it simmers in the shop signature wtia soup hey guys I wanted to quickly tell you about my poo from Tokyo premium Kamina hot sauce it's handcrafted exclusively by a small bat producer in Japan's nigata prefecture made with an original blend of Premium Ki AG 6 years locally grown Carolina Reaper and show you a lot of love has gone into each bottle and I'm telling you that there's no hot sauce in the world that has this level of umami and fire all in one and it all begins at the base of Mount miyoko in a process called Yuki sadashi where locally grown red chilies are spread over snowfields to develop their natural Umami for over 3 to 4 days forming the foundation of ki's distinctly delicious flavor you can get it at po from tokyohot sauce.com or just click on the link below and if you're in Japan I have shops listed on the website such as skije Fish Market Fair Warning these handcraft bottles are produced in limited batches and we've already sold at once so get it as soon as you can and avoid a 1 to two month [Music] wait at 11:30 the store is finally open and the lineup customers wait to get seated oh that's tachikawa son's mom so how long have you been working here cool do you like working with your son good for you you raised them well so what do you actually do here dinner time must be popping as soon as not in storefront curon is hung up the chef start diligently preparing the reservations and walk-in orders meanwhile tachikawa UNH handles the reservation and calls interestingly many Japanese restaurants use a number plates to check in customer shoes while doubling as a way to track the table orders and payment this traditional practice is a clever solution which ensures that customers pay before their shoes are [Music] returned when the hot pot is served the Okami AKA lady in charge of the shop or one of the other servers helps cook the hot pot for the customers the shop houses many private rooms as a higher end service which many of their local customers appreciate hi can I bother you guys so you come here [Music] [Music] often wow how did you find this place what's your favorite [Music] here all right thanks so did you ever think you'd work at a place like [Music] this I see how much longer do you plan to work wow that's some dedication [Music] holy monkfish oh T chawan is now preparing the Shop's signature dashi broth which also has been passed down from generation to generation using kelp and a blend of three kinds of Kushi Bonito flakes hey you've got a convenient work desk setup for sure he says that their dashy broth is made strong similar to the Shop's waa soup to balance each other out oh the customers are going home and the shop makes sure to see them off as a sign of appreciation for their patronage even going as far as lowering themselves to emphasize their humility as speaking from a higher level could be considered him polite oh it seems like the lunch hour is over are you tired I love it so let me guess you worked here a while oh snap how's it so far nice what do you like about working here and what did you do before this wait so what's your family business that's dope thanks oh stickers for Wolfie thanks he's going to be so happy around 2: p.m. the staff have mck and I a meal offered by the shop to the workers and today the shop has repaired monkfish spring rolls and that's another one of the books if you want to visit this shop for yourself I'll be sure to leave a link in the description okay so that's behind the counter at a local Japanese monkey shop if you guys like this video like always help me out and hit that like button if you guys want to help support the channel then definitely check out the merch and if you guys want to see more videos like this or anything related to Japan hit that subscribe button and the B button I'll catch you guys in the next one

Channel: Paolo fromTOKYO

Views: 810,700

Keywords: Paolo, Japan, Japan guide, Japan travel, tokyo, tokyo guide, tokyo travel, japanese food, japan food, japan food documentary, japanese food tour, food documentary, tokyo food, japan food tour, monk fish, japan travel food, japanese restaurant, what to eat in tokyo, tokyo hidden spots, hidden gem, traditional japanese food, where to eat in tokyo, behind the counter japan, rare japanese food, japanese cuisine, japanese foods, food documentary japan, isegen, ankou

Id: M7rxIC6CvYA

Length: 17min 35sec (1055 seconds)

Published: Fri Jan 05 2024