Popular Japanese food videos in 2023 | “Beautiful Fried Rice & Ramen Masters” is No. 1

Popular Japanese food videos in 2023 | “Beautiful Fried Rice & Ramen Masters” is No. 1

Two college girls revive a Chinese restaurant that was on the verge of collapse! To revive the restaurant, the girls devised a giant fried rice dish! 1 pound steak fried rice Giant Hamburger Fried Rice “I started this business because my grandpa got cancer and I wanted to keep the restaurant alive.”

“I have a very good friend, Honoka, who is a very good friend of mine.” “I started working there by all means.” Vinegared pork Katayaki Soba Noodle “Chinese Restaurant Ton Ton” in Matsudo City, Chiba Prefecture 8:00 AM Much media coverage as a restaurant run by two female college students

Jen-Jen is a current college student in charge of cooking. “Are you a morning person?” “No, I am not a morning person.” “So I get very sleepy in the morning, but then I wake up after I’ve done my preparation.” She is Taiwanese. Her father father is a famous Japanese professional baseball player.

Morning preparation has started Preparation of soup, the base of almost all dishes Eggs Store cleaning White rice Garlic sprouts Electric green onion cutter Preparing green onions is a sight for sore eyes boiled egg chives cabbage Preparation of seasonings and condiments Chashu pork bamboo shoot before 10:00 a.m.

Honoka Ikeda, a current college student and manager, is preparing to open the restaurant. “The reason I became a store owner is because my grandpa got cancer.” ‘I’ve been supporting him in his fight against the disease all my life.” “He didn’t worry about himself at that time”

“I saw how he worried only about the store all the time.” “I started to help him and protect his store.” Honoka invited her childhood friend Jen-Jen as a partner “I happen to have been accepted to a university in Chiba, Japan.”

“My parents were also going back to Taiwan at the same time.” “She invited me to this restaurant.” “I thought if Honoka, who is a very good friend of mine, was there, I would definitely come and work there.” 10:00 a.m. Opening Shrimp fried rice 990 yen/$6.60

“Isn’t it heavy to shake a pot of fried rice?” “It was heavy at first, but I worked out the tricks and stuff on my own.” “I’m used to it, but now I’m fine.” Umani soba, 900 yen/$6.00 Fried chicken Gyoza 440 yen/$2.93 “Steak fried rice is the most popular large dish.”

I ordered steak fried rice, a popular menu item When the restaurant was about to go under due to the Corona disaster, the two of them invented a decadent menu that revived the restaurant! “Thank you for your patience.” 1 pound steak fried rice 2,900 yen/$19.34 Another popular large dish Giant Hamburger Fried Rice

Giant Hamburger Fried Rice 1100yen/$7.34 Ketchup “Our giant foods are all about visual impact.” “I invented the Giant Foods to attract more young people.” Meat bowl, 980 yen/$6.54 Liver bean sprouts Chinese chives Stir-fried leek and lebber 850yen/$5.67 Soy Sauce Ramen 700yen/$4.67 Shio Ramen 700yen/$4.67 Chashu-men noodles 900y　　en/$6.00

12:00 p.m. A line is forming in front of the restaurant. “Here’s your 300 yen back. Thank you.” Stewed pork cubes 1,200 yen/$8.00 Children’s ramen set 770 yen/$5.20 Sweet & Snack Pork 1,050yen/$7.00 Meat noodle 980 yen/$6.54 Marbo Ramen 950yen/$6.34 Roo Su Fried Rice 980 yen/$6.54 Katayaki Soba Noodles 980 yen/$6.54

Pure liver 880 yen/$5.87 “Yes, dumplings, half ramen, half fried rice” “Isn’t it hard to balance schoolwork?” “It’s pretty tough. It’s like work, assignments, work, assignments.” “It was like taking online classes, working, and then going home to take online classes.” “There were days in a row like that.”

Honoka, who is in charge of customer service, helps out in the kitchen as the restaurant is getting crowded Tenshinmen 900yen/$6.00 Miso ramen 900yen/$6.00 Soba noodles with stewed pork cubes 980 yen/$6.54 “I’d like to continue to bring out new menu items that surpass Steak Fried Rice”

“I would like to make our restaurant more known to all kinds of people.” “I’m thinking of sending it out to people overseas.” This time we will introduce “Tonkatsu Marushichi”, the thickest Katsu-don (pork cutlet bowl) restaurant in Japan! “Tonkatsu Marushichi Fukagawa Fudo” is located 2 minutes walk from Monzennakacho station in Tokyo!

This time, we had a special opportunity to cover the store before it opens! Pork cutlet served on top of a bowl of rice is slow-cooked at a low temperature to ensure that the meat is perfectly cooked. “It’s very fast, isn’t it?”

“We have to do it fast, weekdays are better, but on weekends, we need a lot of eggs.” “He cracks eggs the fastest in the restaurant.” “It’s amazing how he can crack it with one hand” There are 150 eggs in this pot This is a total of 7 kg of rice

“Is this miso soup?” “Yes, this is miso soup.” “That’s a lot of shijimi clam.” 3kg of shijimi clam is used for miso soup breadcrumbs ‘The meat cooked at low temperature is moist and tender’ “The meat is already cooked, so the batter on the surface should be crispy.

We don’t want the meat inside to be cooked.” Here is a “special” pork cutlet of 300g rib roast This is 300g pork loin, “top” pork cutlet Yakikatsu-don (deluxe) 1800yen/$13.52 Yakikatsu-don (super deluxe) 2400yen/$18.03 This is bread for Katsu sandwich Souvenir pork cutlet sandwich 1,300yen/$9.77 For take-out Yakikatsu-don (deluxe) 1800yen/$13.52

For takeout Yakikatsu-don (super deluxe) 2,400yen/$18.03 Lastly, we tasted Yakikatsu-don (grilled pork cutlet served on top of a bowl of rice) This is the deluxe yakikatsu-don. Bon appétit! “It’s very thick.” “Juicy and hearty” “Delicious.” Eggs are usually semi-cooked, but can be changed to fully cooked

This is special deluxe Yakikatsu-don (grilled pork cutlet served on top of rice) “Special Deluxe is more fatty.” “It’s juicy! Very juicy!” You can add sauce I would try rice and egg on top of the cutlet “SO GOOD!” If you can’t finish your meal, you can take it home Thank you for the food!

This time we are closely following a day in the life of Yamataro, a popular onigiri (rice ball) restaurant in Tokyo! “Onigiri Tonjiru Yamataro” Owner Chie Hiyama Specially asked to make onigiri before the store opened Fried minced meat with Egg Yolk(Prok & Beef) 400yen/$2.98 Mentaiko (Spicy Pollock Roe)Mayo & Cream Cheese 350yen/$2.61

Whitebait & Stir fried Japanese re mustard 400yen/$2.98 Sweet and Spicy Korean Fried Chicken ¥350/$2.61 Korean style marinated egg 350yen/$2.61 “You hardly hold it.” Yes, I do!” Onigiri(grip)” but I don’t grip them.” Yamataro offers 21 different types of onigiri ingredients Pork and beef

“Right now we’re preparing our most popular item, Fried minced meat with Egg Yolk.” Soy sauce “Originally, ever since I was a student, we talked about how we wanted to end up with onigiri (rice balls) and pork miso soup.” “Onigiri were something you took on special occasions, like field trips…”

“So onigiri were very special to me.” Sugar ginger ‘I will add ginger juice from the skin of the pot’ “I am finished.” Fried minced meat ”Rice is Koshihikari from Toyama” Rice washer “Rice, preferably chilled in a refrigerator”

“It is possible to cook rice from cold rice at once by heating it.” Frozen eggs “Yolk is made from frozen raw eggs” “The yolk is made by thawing the egg yolk more and more.” Soy sauce Egg yolk in soy sauce “These flowers were given to me anonymously by a customer”

‘These are daddy-long-legs to me. Chicken Fried chicken ”I like to travel abroad” “I make menus of foods I’ve eaten in foreign travel destinations.” “Ahi poke in Hawaii or yangnyeom chicken in Korea.” “I’d like to add more to my menu, so I’d like to go abroad more…”

“It’s hard to get there right now.” “This is yangnyeom chicken in Korea.” “We use stainless steel ingredient cases for all of them.” Cream cheese Soy sauce cod roe Mayonnaise “I put cream cheese in soy sauce.” Mentaiko (Spicy Pollock Roe)Mayo & Cream Cheese Salmon Tuna mayonnaise Tuna in soy sauce Avocado

Mayonnaise and spicy sauce Spicy pork (Hawaiian) Pickled cucumber ”Our cucumber pickles are crazy big.” “We use thick shavings of dried bonito flakes (for pork miso soup).” “We use thick shavings and thin shavings.” “It adds impact and depth to the flavor.”

“I can smell the amazingly good smell of dried bonito flakes” Thinly shaved bonito flakes burdock Pork Taro “Pork miso soup has a tremendous amount of ingredients.” soup stock Konjac Deep-fried tofu Miso rice ‘It’s Korean style marinated egg sauce.’ Seaweed There is already a line before the store opens 11:00 a.m. The restaurant opens

“Welcome” “Fried minced meat with Egg Yolk and Mentaiko (Spicy Pollock Roe)Mayo & Cream Cheese.” “Here you go!” “Fried minced meat with Egg Yolk and Mentaiko (Spicy Pollock Roe)Mayo & Cream Cheese.” English, Chinese, and Korean menus are also available Pork miso soup ¥360/$2.68

Today, we will introduce you to exquisite street food prepared by a chef from French-born chefs! It’s delicious!　And it’s funny. The trendy restaurant where people wait in line for over an hour even on rainy days. First of all, I was allowed to photograph the preparation of the food stalls.

The owner of “Chez remy” introduced in this video Mr. Gruna Lemi Born in Normandy, France, and lived in Japan for about 20 years. “Is there anyone in Hakata who is not from Japan and runs a food stall? Who are not from Japan and runs a food stall in Hakata?”

“Maybe I’m the only one.” “There are a lot of people who work as staff, But I’m the only owner chef.” There was a trick in this stall that Remi pulled so lightly. “This stall runs on one finger.” “The usual stalls are brought by car, motorcycle, or foot.”

“It takes a lot of force. It’s cumbersome.” “I want to give that power to my diners.” “What a machine can do, let a machine do.” “The problem is that you’re going too slow.” “I didn’t know it was electric! Wow!” “Are you waiting for something now?” “Five o’clock.”

“Never come before 5:00.” “Can’t you open your store before 5:00?” “No.” “It’s the rules.” “Is it five o’clock?” “It’s 5:00.” “There is an electricity facility.” “Everyone has their own.” “So you’re going to have a kitchen.” “Yes.” “I can’t talk right now.” The most popular menu is “Excellent Preparation of Escargot”

“Everything in my store is handmade.” “Sausage, pasta, gnocchi, everything. I’m particular about that.” “I work from 9:00 a.m. to 5:00 p.m. to get the stall ready. It takes until 2:00 in the morning.” “It’s hobbies not jobs. I get paid for my hobby, and it’s excellent!”

There is an hour-long queue even before the store opens! “Is the line always this long?” “Thanks to you, recently.” “I love it! Funny and entertaining!” I decided to wait in line and try it! “Good evening. Quiche and escargot are most recommended.” “Quiche of the day and mussels” “Rain doesn’t stop the queue”

I waited an hour for my turn. Recommended “Quiche of the Day”! It was full of vegetables. Today’s quiche 650yen/$5 Steamed Mussels with Wine ¥750/$5.7 It is packed with umami! The most popular and exquisite dish! Escargot 850yen/$6.4 The texture of the shellfish and the buttery flavor was exquisite! Hot wine 700yen/$5.3 “Yum!”

Chicken leg confit ¥850/$6.4 Mushroom Ajillo ¥750/$5.7 Homemade big sausage with porcini ¥850/$6.4 Handmade from minced meat to intestines. Lasagna with meat sauce ¥850/$6.4 “Chez remy is about more than just food. I want to make time for conversation and fun.” “I want to show you all my favorite Fukuoka.”

“As a window to Fukuoka I will do my best to make everyone love Fukuoka.” Remi is gone from the kitchen. He’s having fun with them, mixing with the diners. “Remi, you look the happiest you’ve been all day.” “A rainy day is a good day when you’re having fun.” Thanks for the food, Remi!

A day in the life of Kadohei, a famous soba noodle and pork cutlet rice bowl restaurant in Yokohama, Kanagawa Prefecture! “Kadohei” – The Original Tsuke-ten-soba Yokohama City, Kanagawa Prefecture 8:00 A.M. Preparation had begun for the opening Pork for the popular menu “Katsu-don” (pork cutlet rice bowl)

The pork cutlet for Katsu-don is very thick Kamaboko (fish paste) Shrimp for tempura Grated radish chicken Tsukune (chicken meat) Bonito soup stock Sesame seeds Rice Soba noodle preparation Soba flour Handmade soba noodles Preparing lunch for staff Chicken Fried dumplings Lunch for staff Lunch break 11:00 a.m. Opening “One bowl of Katsudon!”

“One bowl of Katsudon!” Katsudon（pork cutlet rice bowl) Soba noodles Cold soba noodles Tempura Kakiage (vegetable) tempura Shrimp tempura Tsuke-ten-soba(soba noodle and shrimp tempura) Beef bowl to go Hot water that was used for cooking soba Tendon (tempura rice bowl) We try the popular menu too!

Tsuke-ten-soba (soba noodle and shrimp tempura)(large portion) 1,540 yen/$11.15 “This is Katsu-don (pork cutlet rice bowl)! Thank you for waiting! Here you go!” Katsu-don: pork cutlet rice bowl 2,150 yen/$15.56 The pork cutlet is very thick! “Delicious!” “It’s so good!” “Shrimps are also very tasty!” “Yum! Very, very good!”

This time, we caught up with a day in the life of the famous Benjamin Steak House in Roppongi,Tokyo! 9:00 a.m. We got a tour of the meat aging room before opening. Is this where the meat is laid down? This is where the meat is dried and aged

The state where the meat is boxed and transported to the factory in the United States. How long do you leave it in the aging room? It’s supposed to be at least 28 days. We may extend it a bit, depending on the individual meat and the condition of the meat.

We always extend it by at least 28 days. About 10-13 kg with one of these. The stage when it is packaged is alive, so it has a lot of water content Scientifically speaking, there’s no more free water. Proteins are broken down, and more amino acids are added

The surrounding parts are taken away and offered to the customer The core part with only the flavor left is used kitchen Benjamin Steak House Roppongi Yoshitaka Ichinomiya, Chef de Cuisine Cutting meat for today’s business with a special machine What do you do with the pieces of meat you cut?

Slices of meat can be made into burgers. Preparation begins in various places for the lunchtime business When I went to the main restaurant in New York for training All the chefs were wearing bandanas. I was going to do the same thing. Steak sauce You fry the potatoes for a long time.

You fry them slowly at low temperature There’s a balloon forming here, like a water bloat. There’s a bloat here. If this bulge doesn’t go to the whole thing in a blurred pattern The sweet potato is not cooked

When the potatoes are cooked, they are in the stage of cooling down they become sweeter and tastier Before opening for business, Benjamin Steakhouse Benjamin Steakhouse’s representative menu before opening for business. Lobster Benjamin Salad T-bone steak Do you want to grill it again? We’re going to do the final baking from here.

This machine has the fire on top The surface that is now on the plate side does not get browned, so I’m going to brown it a little bit first. I will leave the plate hot and sizzling when I serve it. If you cook it on a plate, the bottom part of the plate

I bake it first Baking the opposite side to finish Just in the middle baked to the customer’s liking. Do the top and bottom machines have a different intensity of fire? The fire is different In the machine below, the entire burner is ceramic, so the entire meat is cooked.

The upper machine has an open flame, the surface of the meat is cooked well. You serve it at this speed! Now to the table. As fast as you can. I’ll have it delivered to you where it’s sizzling. I can deliver the smell of butter and the sound of butter.

Benjamin Steakhouse has many celebrities have visited the restaurant. Shinzo Abe, former prime minister of Japan Fumio Kishida, Prime Minister Preparation before noon business Mashed potatoes Tiramisu cream is ready 11:30 a.m. Business begins That’s a hamburger patty. 225g So it’s a quick sweep every time.

The salt burns off and gets on the next piece of meat. Basically, always cleaning This is cleaning What are you going to make? Pork belly with scallion and salt sauce Who decides the menu of staff meal? Whoever is in charge makes what they like Lunch business closed Eating staff meal Lunch break

Preparing “Benjamin Soup This is another ingredient in soup Kitchen cleaning Meeting for dinner opening Close to making our special soup Becoming bouillon It’s a base for soup. I’m making it with aged meat. Why is it light in color? I don’t dare to brown it. Otherwise, the soup would be savory.

If it’s too fragrant, it becomes something else It’s different from New York. Is it an original menu? It’s the same as in New York. The meat is finished differently. It’s a different aromatic soup. Because the meat is also stir-fried aged meat It matches with soup stock, too.

The soup is like a condensed beef Beef is added when the water content is reduced Instead of frying the meat and adding it immediately Why do you let it rest before adding it to the soup? The colder it is, the harder it is to fry with onions. It’s harder to burn the onions.

When you put broth in the onions, you can add more flavor. You’re doing a lot of work. This soup could be more fussy. I have to carefully remove the scum from the soup. If you change the heat level, the taste will change.

You put a lot of meat in it. So there is a lot of scum. You can’t take all of it out. You have to do it while leaving a good bit of miscellaneous flavor If you make it too clear it doesn’t taste like American food.

You’re going to get a sip of this soup, and you’re going to get a taste of it. He understood, “You’re doing it right.” Yoshiharu Doi (famous celebrity chef in Japan) When he came to interview me, he recognized me with one bite. I was surprised. He’s amazing. I’ve got a taste for it.

You taste it over and over again. There’s a certain amount of salt that you’re supposed to use. Sometimes, there’s more salt depending on the tomatoes and the broth. Preparing for dinner business Dinner sales begin The soup that was being made that day is laid down, and then and served the next day.

This time, we visited a high-class steakhouse, Benjamin Steakhouse Roppongi. Benjamin Steak House Roppongi A day in the life of a giant omelet sandwich store in Japan! A very popular omelet with full of volume! Giant omelet sandwich (ham and cheese) “Sundowner Tokyo Omelet” in Zushi, Kanagawa, Japan

Various kinds of giant omelet sandwiches of different flavors are available 8:00 a.m. Preparations for opening begin. Preparation of eggs for omelets Owner Yoshihiro Sadotomo “How many eggs do you break a day?” “On weekends, I break close to 500 eggs.” Kamakura ham for omelet rice and sandwiches Rice maker: “Good morning, sir.” “Good morning.”

“Is the rice freshly milled now?” Rice maker:”Please touch it.” “It’s warm!” “The rice was alive just a moment ago.” Preparing rice for omelet rice “Rice with larger grains is selected by local Zushi rice dealer” Preparing onions for omelet rice “I get so nervous when people film me up close.” Drinking water

Preparing salad for take-out Original design for the sticker on the package “Have a cup of coffee if you like.” “I’ll have a cup of coffee too.” “Spicy mayonnaise for omelet sandwiches” 11:00 a.m. Opening Omelet sandwiches are ordered immediately

“I use whole wheat bread because I want the omelet sandwich to have a savory wheat aroma.” “Mayonnaise, hot pepper and horseradish” “Gouda cheese” “Kamakura Ham” Butter egg “Formed with chopsticks” “It’s so big.” Wrapping a sandwich in paper “Table number three, ham and cheese.” Giant omelet sandwich (ham and cheese) 1,419 yen/$9.36

“Omelet sandwiches were originally served on the breakfast menu in the kitchen car.” “because it’s a one-hand meal.” “People buy these to take out and take a video for social media with the ocean in the background.” “The birds take them while you’re eating them.” The standard order of omelet rice has been placed onions

Ham White rice “Ketchup” “Butter” Ketchup Omelet rice 1,760 yen/ $11.62 “Next, a giant omelet sandwich with tuna melt.” Cheddar cheese Tuna mayonnaise cheese Mentaiko (cod roe) Cheese Mentaiko cheese Tuna melt Omelet sandwich (Mentaiko cheese) 1,441 yen/$9.51 Omelet sandwich (tuna melt) 1,441 yen/$9.51 12:00 P.M. More customers are coming in

Omelet taco rice orders have come in Tortilla chips Salsa sauce “Sour cream” “Taco Meat” Mayonnaise Ketchup Iced coffee Lots of takeout orders come in. Ham onion green bell pepper Spaghetti Butter　 Tomato sauce ketchup Powdered cheese Parsley Neapolitan ¥1,650/$10.89 Curry powder Cheese powder “Uber Eats Limited Omelet Cheese Curry” Cheese

Omu Rice Cheese Curry 1,750 yen/$11.55 (Uber Eats only) 1:00 PM Lots of orders coming in for giant omelet sandwiches! Ham and cheese “Ham and cheese.” Tuna melt “Walk-in Takeout Tuna Melt.” Thank you for watching! Please subscribe to our channel!

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This video is a popular food video collection in 2023!

00:00 No. 1 Beautiful Fried Rice & Ramen Masters

Chinese food TonTon
MAP→https://maps.app.goo.gl/A41CoM8ZW6izsVBq6
TikTok→https://www.tiktok.com/@chuuka_1010
Instagram→https://www.instagram.com/cyuuka1010
WEB→https://cyu-ka-tonton.com

22:23 No.2 The Most Giant Pork Cutlet Bowl in Japan

Tonkatu Marushichi Fukagawa Fudo
https://goo.gl/maps/45tkykwt4GWZsui89

40:06 No.3 Japanese Onigiri Rice Ball Restaurant

Yamataro
Map→https://goo.gl/maps/X7mKcsreyK3DVVk78
Instagram→https://www.instagram.com/yamataro_onigiri

59:45 No.4 French-born chef’s Mouth-Watering Street Food in Japan

Remi Sanchi
https://goo.gl/maps/DuZgSSG2bixHCHYZA

1:13:46 No.5 Giant Pork Cutlet Bowl! Japanese Katsudon & Soba Noodle Restaurant

Kadohei Tsuketen Soba
Map→ https://goo.gl/maps/ceAnXsTcmV4ojKoX8
HP→ http://www.kadohei.com/

1:35:03 No.4 Endless High-End Steaks Grilled at Benjamin’s Steak House, Roppongi, Tokyo!

BENJAMIN STEAK HOUSE ROPPONGI
MAP→https://maps.app.goo.gl/dq2Nh79Lvq4RURdQ7
HP→https://www.benjaminsteakhouse.jp/roppongi-eng/

2:16:48 No.5 Giant Omelet Egg Sandwich in Japan

Sundowner Tokyo Omuretsu
MAP→https://maps.app.goo.gl/TTPPRQy1eSMo41CN6
Instagram→https://www.instagram.com/sundownertokyoomuretsu

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