Japan’s finest seafood cuisine.🤤 Seafood restaurant owned by fishermen. Japanese food | 海鮮居酒屋 ぐっつり庵

Japan’s finest seafood cuisine.🤤 Seafood restaurant owned by fishermen. Japanese food | 海鮮居酒屋 ぐっつり庵

Fisherman and chef. The cheery master cooks a variety of fish dishes full of originality. Travelers from all over the world and locals gather to meet the madam, who also speaks fluent English. Have a great time with fresh seafood from the Seto Inland Sea. Please enjoy the two days of Izakaya-style Seafood Restaurant “Guttsuri-An”

“Guttsuri-An” is located near the sea, away from Hiroshima Station. This is a close-up shot of the very popular restaurant that tourists visit even by cab. Heading to check out the fishes of today. The fish shop is located next to the restaurant and is run by the master’s younger brother.

Shellfish and prawns to be grilled on the restaurant’s BBQ. Today’s fishes. He purchases fish from the Seto Inland Sea as much as possible. This is tamori fish (setodai). It’s fresh. Go to the next restaurant. The fish of the day was also a satisfying item for the master.

Today’s fish used for tempura and BBQ. Q)Is the oil striped bonito also homemade? A)Yes, I make it with bonito and tuna, though. The owner is from Toyoshima, Hiroshima. His father is a fisherman on the island, and he himself is both a fisherman and a chef. Gas burner to extinguish tofu bubbles.

I’ll put tofu in. Our soy sauce is Hamaguchi Soy Sauce. I’m just advertising! Hamaguchi Soy Sauce is a 160-year-old company located in Etajima, Hiroshima. We consume locally as much as possible. Making boiled octopus. The key to making octopus tender is temperature control. Q: Is this a local octopus?　A: Yes.

Q: You can’t get it, can you? A: It’s so expensive, you’d be surprised! We can’t just have a few slices like in a high-class ryotei restaurant. Soaked conger eel in salted water and dried it yesterday. The conger eel is dried overnight and smoked.

The master makes it a point to use up as much of the ingredients as possible. This is also handmade. There was a day when it was so smoky that it almost caught on fire. Let’s leave it here. Add oil, garlic, and herbs, and slowly heat through. It’s an oil boil. Bonito or squid

I try to make them homemade as much as possible. There are a lot of good ones on the market. If that is the case, it will be the same taste I always have. The master is particular about processing fish only after receiving orders.

The master’s right hand man is a fishmonger who works at the fishing port during the day. This is a monme scale. The master opened the restaurant after 14 years of experience as a Chinese chef at the ANA Hotel and 4 years as an Italian chef. Tofu is ready. I will take it. Great!😍

Beautiful! It’s a golden brown color. The master had a taste of this rice last year and was amazed at how good it tasted. The farmer’s old man said he was going to quit growing rice. I asked him to make rice for us, too. This year, he made 240 kilograms of rice for us.

Onions, bell peppers, pickles, eggs, mayonnaise. We are going to the boat to get the scraper that the master caught yesterday. ※漁業権を持ってらっしゃいます He goes fishing on the “Guttsuri-Maru” from in front of his restaurant. The day before the shooting, he caught some fish, such as the scraper. Scraper is exceptional as sashimi or simmered.

Chill with ice. Oh, it has a lot of liver. This part is bitter because it should not be crushed. The liver can also be eaten as sashimi. Sashimi of thinly sliced Scraper. It’s autumn! The remaining two fish are for today’s simmered fish and are easily processed. Today’s snapper meuniere and simmered snapper.

Look, it’s still alive. The conger eel has a strong life force. Here. ‼️ This conger eel was caught by a local fisherman in Toyoshima. Sashimi preparation. She is the madam. She manages the restaurant. There are several calls for same-day reservations, but the restaurant is full. The first customer is a regular.

Today’s assorted sashimi and beer. Sashimi of conger eel. Yes, it’s good. Wild prawn tempura. Scraper prepared earlier is processed to order. Haru-san, the master’s right hand man. He is a fish professional who works at a fishing port during the day. The sauce for simmering is a secret recipe of the master.

It is simmered with a drop-lid. Snapper Tempura Fish are processed to order to ensure freshness. I don’t eat sashimi from the supermarket very often, but when I eat it here, it is so good that I can’t eat it anywhere else. A couple of regulars who visit the restaurant once a week.

Yes, it’s delicious. it’s delicious. Scraper from earlier. I like the plates. The plate is good, the taste is good. I was going to say that after I ate. Shellfish and prawns are picked up at the fishmonger’s after an order is placed. Oysters, turban shells, and clams. A visitor from Switzerland.

Snapper, tempura is delicious. Conger eel and snapper tempura. Large Setouchi conger eel. The ladies are longtime regulars. Pour the sake until it overflows. This overflowing is good. I have to go drink this from my mouth. That’s what I’m being filmed for, right? LOL! Two at once, here we go! Thank you so much.😊

This customer is also a regular. Overnight dried conger eel, reservations are required. It’s hard to find conger eel with such thickness. Looks delicious! Snapper tempura, served with either tempura sauce or green tea salt. That’s great. Amazing jiggling! We would love for people from overseas to try this dish.

I hope everyone will enjoy the delicious food at Guttsuri-An. Fresh food like this. Delicious! This family is from Switzerland. Which one would you recommend? The madam is fluent in English and will tell you more about the menu and ingredients in English. They ordered three kinds of local sake. Shooting time.

Learn more about the food menu. Tempura, sashimi, BBQ, etc. seem to be popular among foreigners. Master’s homemade Genovese sauce. These are the herbs he grew. Q: What is it used for? A: Salads, shrimp and avocado genovese salad. It’s Italian! Know who caught it and who made it.

And it’s the same person. These giant clams are dangerous when they are facing this way. The madam will give you a lecture on how to grill delicious food. Nothing on it? The giant clams are said to be delicious as they are.

So you’re gonna cook a whole fish here, You guys are in charge, not me. So, when you turn the fish over, you have to use 2 tongs, so that you won’t break the fish.And don’t grab the tail part. It easily breaks. Roughly how long?

So like 2 mins. You have to turn it over every 2 mins. And then, in total, it’s gonna be 15-20 mins. So let me know, when it’s high time. Q: Where are you guys from? A: Switzerland, originally Scotland end England.

The madam talks not only about the menu and how to grill, but also about many other things with her customers. They talk about their countries, culture and sightseeing, sometimes joking. The customers seem to be enjoying it. Anyway, scallops. It takes more than like… 7 minutes in total.

And then, right before eating. Like when it’s almost done. Please add some butter and soy sauce there. And cook for another minute. So in total, it’s gonna be 7 -10 minutes. This is a customer from the United States. First of all, they order a drink. Tofu I just made. Tempura of Areolate grouper.

Fish are processed to order. Look at this, isn’t it beautiful? He’s a fishmonger. Q: These are fried and served, right? A: Yes, so that the bones are edible. It takes a little time. Boiled octopus made in preparation is also used for seafood salad. Slightly flavored and dried bonito.

Slightly flavored and dried Amberjack. 😍😋 Q: Is this caviar? A: Yes, not expensive caviar. Even the salads are carefully prepared and the ingredients are thoroughly examined. A regular’s fish is ready to be grilled. Remove the skin. The dish turned out good. Wow, looks delicious!

The same menu as the neighbor is also ordered. A customer from the U.S. is talking with a regular customer from earlier. He is from Cincinnati, Ohio. He once spent a year in Japan 25 years ago. The madam gives a lecture on how to grill.

One of the attractions of this restaurant is the opportunity to experience the grilling process. She will also tell you the type of fish. Q: Same style? A: Same style. Q: Where are you guys from? A: Hong Kong This customer is from Hong Kong. They will order food. And, Sashimi.

Q: Okey, how many people are eating Sashimi? All the people? A: 4 people. So, a double size will be perfect. It’s not gonna be too big but you can still share. Q: Oysters. How many oysters? A: 6.

We have alive prawns for bbq. And then, clams. Oysters, turban shells, large clams, These are different types of clams… Still need a shoot? How many times? Q: Why 1.8? Not 2? A rice measuring cup in Japan is 180cc.

Everything concerning Sake is 1.8, If you’re gonna buy a smaller bottle, it’s gonna be 720 or 900. And 1 portion is always 180 because this is made from rice. It’s not only because we drink a lot. It’s also because, you know, that kind of traditional reasons.

The master has honed his Chinese cuisine and cooking skills at the ANA Hotel. He asks the madam about the state of the grill. 30 seconds, 30 seconds. Oysters are grilled on one side only, since the shell is open. Good reply to the madam’s instructions on how to grill.😊 Set timer.

Two people from the UK. They are food orders. Refer to the orders of the customers around them. Order BBQ. Advise using two tongs. Everyone at the counter is talking. Every time an order is placed for grilled prawns or clams, staff go to the fishmonger to pick them up.

Sprinkle salt on the red rockfish. These dishes are one of the fisherman’s meals. She will also prepare a BBQ for two people from the UK. Simmered scraper. This is the last of what they prepared today. They are intrigued by the madam’s presentation. The fish is served with daikon radish with soy sauce.

They had never had sake before. Sake from the regulars next to them. Then, let’s start with one portion of Kirei to be shared by the three of us. Thank you Good And to both of you from the UK. Q: How about it? A: Good!

Q: How is dishes? A: So good! Very delicious! Oishiidesu! Q: How is Japanese sake?　A: Very good! They will order sake. And for appetizers, they ordered deep-fried tofu in dashi soup. The madam deboned the fish. Butter-steamed short-necked clam. Wild prawn Tempura.

There is a family from the U.S. who comes to enjoy the master’s cooking, and they have a third reservation in January. Octopus rice Top with salmon roe and Japanese leeks. The last one is nigori sake. These are sake flights (3 kinds). The fish has been grilled. The madam is checking the fish.

The grilling was perfect🐟 A: How was the fish? Q: Fish.Food, very good! They also enjoyed the octopus rice. Tofu is a very tender food, so it’s a good choice for a closing dish. Everyone enjoyed talking over food and drinks as the fun evening continued.

That’s all for this day. Thank you all so much for your support! We were informed that delicious oysters are now in stock. Oysters come from many different places and regions, and they are all good, but we use oysters from the Miura Kaisan. I think they are especially good.

Oysters are said to live for three to four days after being peeled. But they die after about 10 minutes in the water. So we keep them alive by the power of seawater they have without washing them. So we wash them when they are ordered. Don’t wash more than necessary. Don’t overdo it!

Oysters are large and plump. Wash it lightly with salt. The oysters are washed to remove the slime and a little bit of the shell. While the oysters are cooking, the flounder bones are fried. So I twirl the oysters with the seasonings. I’ll take it. So good!!!!!! Lemon sour from Toyoshima, the owner’s hometown.

Sake flights (3 kinds) Today, I asked for a local sake from Hiroshima. Hana Hato (Enoki Shuzo), Kirei, Houken Vinegared oysters, too. 👍👍👍 An expat who came to see me the other day wanted me to open a restaurant in the U.S.I said, no, I’ll open a restaurant if you fund it. LOL!

Wild prawn Tempura. The fish is fluffy and fresh. Very tasty. 🦐🤤 I like Hana Hato sake! Delicious seafood and sake is the best. Seafood Croquette Too good!!! Scraper and conger eel sashimi for reservations. Yeah, good! Yes, delicious! Seated here is a couple of regulars. Oysters marinated in olive oil.

Mixed Tempura of local shrimp. It’s a local product! The restaurant is full today. Here is the sake choice for this customer. Today there are locals and a family from Indonesia. Conger eel tempura is the best. Conger eel tempura, yes, soft and fluffy.

Add the sauce to the turban shells, heat, and bring to a boil. Grill the oysters with the lid on. Clams are ready to eat 1 to 2 minutes after they open. A prawn is still alive, so grill it as soon as possible.

You can either grill them so that they change color and peel off the shells before eating them, or you can grill them to a firm crisp and eat them with the shells. We ordered ours too. This is where the fire is most difficult to get through.

If you open this part and it is not too raw, it should be fine, but this will take a little longer. 3 minutes or so in this state. Fresh grilled fish is very tasty. I ordered the masterl’s Seafood Fried Rice! Seafood fried rice ingredients. Delicious!!! Deep-fried dashi tofu has a very gentle taste!

More than 90% of walk in customers and up in fail. Please check availability. Also, please understand that this is a small restaurant where you can relax and enjoy the atmosphere and food.

#japanesefood #japanfood #seafood

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Foreign customers are crowding into a seafood izakaya near the sea, far from Hiroshima Station, by cab. The cheerful master is a fisherman and chef. He offers a variety of fish dishes full of originality. The madam is also fluent in English and can explain the menu and ingredients in English, of course. And the great hospitality. This is a unique experience to taste the freshest seafood from the Setouchi area in a hideaway with a great atmosphere.
This time, we are shooting for two days. We hope you enjoy it to the end.

🔷Shop Information
Name: Izakaya-style Seafood Restaurant “Guttsuri-An” | 海鮮居酒屋 「ぐっつり庵」
Address: 1-36 Tanna-cho, Minami-ku, Hiroshima City, Hiroshima Prefecture
Google MAP: https://maps.app.goo.gl/y9VWQM75xsBWWff76
Web site: http://guttsurimaru.com/guttsuri-an/guttsuri-an.html
Instagram: https://www.instagram.com/guttsurian/

*Video shooting is done with permission of the restaurant.

🔷Chapter
00:00 Digest
01:14 Start of Day 1
02:06 Food preparation
08:57 Go to the fishing boat
14:30 Izakaya opens
21:43 Customers from Switzerland
25:57 Customers from the US
30:45 Customers from Hong Kong
34:59 Customers from the U.K.
43:46 Start of Day 2

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* Please note that all information regarding the video is based on personal vague memories and may not necessarily be accurate.
* Title, summary, and subtitle translations are automatic and may contain errors.

#guttsurian #izakaya #seafoods #seafoodrestaurant #sashimi #oyster #streetfood #foreign #foreigner #cuisine #japan #japantrip #japantravel #hiroshima #hiroshimatrip #hiroshimatravel #setouchi #japaneserestaurant #soulfood #foodtour
#ぐっつり庵 #居酒屋 #外国人観光客 #海鮮 #シーフード #刺身 #牡蠣 #海鮮レストラン #隠れ家 #漁師 #漁師飯 #外国人 #外国人旅行者 #和食 #日本食 #広島グルメ #広島名店 #広島 #広島旅行 #瀬戸内 #瀬戸内海

10年以上も外国人がタクシーで押し寄せる漁師の人気海鮮居酒屋とは！？これは世界中から来るはずだわ！こだわりの料理の裏側とここだけの食の体験に密着！【広島/ぐっつり庵】
広島駅から離れた海の近くの海鮮居酒屋に、外国人客がタクシーで押し寄せています。
陽気な大将は、漁師でシェフ。オリジナリティ溢れる魚料理の数々を提供。
女将さんは英語も堪能で、メニュー・食材はもちろん英語での説明も可能。そして抜群のホスピタリティ。
瀬戸内の新鮮な海産物を、雰囲気の良い隠れ家で味わうここだけの体験。
今回は2日間の密着です。ぜひ最後までお楽しみください。