Behind the Counter at a local Japanese Portside Tuna Restaurant
This is behind the counter at a local Japanese Portside tuna Sh so today I’m 2 hours south of Tokyo in the miuda area and today is going to be a special one because I’m going behind the counter at this local Japanese tuna shop that’s just Portside and it goes way back three generations I can’t wait to get this one started but
Actually this story starts at 5 a.m. good morning this is the owner takuya and that’s his daughter who also worked here so today I’m taking you deep into the kitchen of their Maguro tuna specialty shop Kudo bate nestled for more than half a century in the heart of
This local Japanese Fisherman’s town at misaki Port from their Ultra fresh ashimi to their signature gooda dishes this Hidden Gem offers a dining experience with the freshest ingredients and passion infused local craftsmanship all with a warm family Vibe it’s so early huh what time did you sleep last night what
Really damn and you’re still Smiling so tuya quickly preps the storefront before going to the fish market what time did you go to sleep last night and you woke up at H so you really don’t sleep then a man that loves his craft okay nice his son is going too every morning they go to the misaki
Fish market which is only 5 minutes Away the fish market has been the LIF flood of this sport for over a hundred years and designed as a wholesaler Market you rarely see restaurant owners here but takuya and his family take exceptional pride in being able to select and serve the freshest and highest quality fish available to their
Customers it’s also where takuya’s grandfather made a name for himself as a number one Mago fisherman in the industry during his time so what are you checking cool what is that crazy you can eat that too so takuya has been coming to the fish market now for over 20 years slowly
Passing down the knowledge he gained from his father to his son and daughter who’ll be the third generation to continue on the family business I guess you’re going to try to buy that Too now he goes to the freezer to pick up ingredients for their shop oh it’s for me thanks how cold is the freezer yikes I hope the camera survives so there’s A- 40° freezer – 76° F for buyers to store their frozen tuna every week the shop buys two giant
Tuna which is about 150 kg 330 lb so he comes here in the morning to pick up the amount that they need so that they can start their special defrosting Technique the son and daughter are already back and they’ve started their morning prep do you sharpen your knives every day is that the only knife you have dang that looks sharp now she’s cutting the tuna’s organs so is it fun to work with your siblings oh do you guys
Fight okay so how old are you guys really did you always think you were going to work here although she’s still attending University as a senior it’s her plan to help continue on the family business she says that although she could work at other places she finds working with her
Family the most rewarding while also allowing her to pursue her various interests and at the end of the day she’s grateful to have the support of her family while the two prepare in the morning they usually talk about the fish that they saw at the market and plan how
To include them in the day’s menu now the shop prepares the head of the tuna so in Japan it’s an uncommon practice to eat the tuna’s more unconventional Parts like the throat and jaw but here in the misaki area it’s a local specialty often eaten in the home
As it’s a technique that was developed by their local fishermen during long voyages at Sea the Japanese tuna fishermen would enjoy the Lesser known parts that usually don’t make it to Market and would cook it with an international culinary approach with spices gathered from their trips around
The world resulting in their own unique tuna Fusion style cuisine so who taught you how to clean it a tuna head isn’t something that you can easily purchase which makes it a challenge for someone who wants to learn and master the technique but the son says he’s been fortunate working under
The family business as he himself cuts at least one head every day about 500 in a Year what’s that water for oh really are you good at it so she actually just got her wholesaler license this year apparently though a few days ago she had a fairly serious talk with her father as he’s been disappointed recently with her inability to purchase tuna and
Encouraged her to be more decisive in her bidding so today she’s more determined than ever to come home home with the one she wants so do you think you can do it today I hope so Too so this is the tuna auction misaki is known to be one of the biggest ports in Japan for frozen tuna fishing boats from around the world filled with tuna make their destination to this port so regardless of the Season 400 to 1,000 tuna are auctioned off here every
Day and now she carefully inspects the tuna one by one she started helping out the shop when she was 15 helping out in front even memorizing the day’s recommendations so she could better serve their customers which further helped Peak her curiosity and eagerness to know more about the fish that they
Were serving she eventually convinced her father to take her to the fish market where she could see first first hand the Lively exchange of the day’s catch she found herself captivated by the charm of the market and grew more appreciation for their small Fisherman’s Town awesome she got One you’re going to go for another one break a fin so what happened oh no I’m Sorry hey like your dad says it’s a battle out there you win some you lose some at the same time on a different floor the sun is bidding on the freshly caught fish hey you must know all these people oh okay let’s keep it quiet so the son
Has been coming here since he was 18 years old so he’s already picked out which fish he’s going to bid for but he says that it’s one of the more challenging parts of his job since it’s a silent auction meaning he has to bid a high enough price so the shop doesn’t
Come home empty-handed but careful not to bid too high where they don’t make much money so how did you do so did you get all the fish you wanted oh you don’t know about all the fish ah okay meanwhile tuya prepares the various parts of tuna that’s shako that’s the
Heart and that’s the tunero very very similar to samon R but even finer it’s not often that you get to see it by the way what do you think about your son continuing on the family business the shop initially started out as a small bar serving tuna to the local
Fisherman takuya’s father wanted to follow in The Grandfather’s path as a number one tuna fisherman but due to his terrible seasickness he wasn’t able to but he didn’t give up inspired by his grandfather’s stories of how tuna was eating all around the world his father dedicated himself to become the number
One Maguro chef and the shop was born it was only until later on when takuya told his father that he wanted to follow in his footsteps as a chef that his father decided to expand the business into the shop it is now holy tuna ship that looks good what
Are you going to do with it sounds phenomenal so what do you do on your day off really what do you do after that huh do you travel you must love your work do you have a favorite food other than tuna I like it too so quickly I want to
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Authentic Japanese subscription snack box from Buu by using my code APO and Link in the description hi have you worked here a long time wow about 30 years so what do you do when you’re not working oh you like to drink dang that’s crazy hi how long have you been working here last
Week why’d you come back oh that’s nice what did you do before this is it different now so what’s changed ah I see so how was your dad growing up so you two are close he says that his father could be a bit stubborn as he prefers the
Traditional ways and it’s sometimes a challenge to help him to understand new food Trends it’s clear though that every member in the family has their own unique passion for the shop each taking pride in their own individ idual tasks but all working together to keep the business running oh that’s the kuya’s dad
Famously known as oaji without him none of this would even exist hi I’m from the US so what do you do now sweet where are they oh can I see wow he’s taking me to a storage Garage damn that’s massive where do you sell it hotels where then ah that makes Sense apparently he starts with griffwood and carves it into a Buddha or other designs adding that the core principle of what he does as a sculptor is similar to when he was a chef basically working tirelessly to create something amazing out of raw materials that sadly many people don’t end up
Valuing wow it does get Shiny how did the rest of the bidding Go around 10:30 they take a short breakfast break called Makai where the shop provides the workers food which is usually purchased from the market that day and his family take advantage of this meal by testing out new ingredients and exploring new dishes that could possibly be served at the shop as they
Believe it’s important for the future of their business hello ah more workers are here you guys don’t need with them I’m okay I don’t you’re nice oh I guess they’re done eating already hey do you like fishing too okay so do you like manga or anime have you been watching anything Lately Right before the shop opens the sun cleans another tuna head and as many of their customers know this they’ll happily come early and wait in line while watching him as he hones his craft and now the shop is finally open so the kitchen takes it up another Level wow that looks amazing what is it so it’s a hidden menu item not surprised though since it’s such a local Shop oh takuya is explaining the dish one by one to the customer he says that some of misaki’s local dishes using tuna innards are sadly slowly disappearing these were once commonly home-cooked dishes that served at the dining table of local fishermen but these days the younger generation shows little interest
In learning these recipes the shop though continues to serve the cuisine in hopes of preserving the local area’s Heritage everybody’s so busy so let’s talk to a customer hi how was your food oh and what’s your favorite so what do you think you’ll come back thanks now the shop prepares food for takeout but for pickups only as deliveries are unavailable in the area whoa that’s a boatload how much is it
Damn that’s a good deal Uhoh something’s happening I guess it’s never a dull day at this Shop what happened oh glad you got it fixed after the lunchtime Peak the shop slightly slows down and the workers take turns on breaks hi have you worked here for a long time oh how did you know about this place what do you two do together and are you a university
Student as well oh what are you studying ah so what do you want to do in the future good luck hey you live upstairs ah okay did you get some rest huh what do you mean oh that sucks what did you say to [Laughter] her I’m sure she’s on the right path and
Her father only wants the best for her it’s all family love and that’s another one in the books if you’d like to visit this shop for yourself I’ll be sure to leave a link in the description also if you’re looking for more holiday gift ideas don’t slip
On my P from Tokyo premium commady hot sauce made only in Japan get that fire and a mommy at Pao from tokyohot sauce.com okay so that’s behind the counter at a local Japanese tuna shop if you guys would like this video like always help me out and hit that like
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This is Behind the Counter at a Local Japanese Portside Tuna Restaurant in Misaki Port 2 hours south of Tokyo. It’s a maguro tuna speciality shop, Kurobatei, nestled for more than half a century in the heart of a local Japanese fisherman’ town. The shop serves ultra fresh sashimi and their signature maguro dishes. This Japan hidden gem restaurant offers a dining experience with the freshest ingredients, passion-infused local craftsmanship all with a warm family vibe. We even visit the the Misakoi Port fish market which has been the lifeblood of this port city for over a 100 years and designed as a wholesaler market, you’ll rarely see restaurant owners here. But Takuya and his family take exceptional pride in being able to select and server the freshest and highest quality fish available to their customers so you’ll find them at the market every morning. The family even participates in the Fish Market Tuna Auction. It’s also, where Takuya’s grandfather made a name for himself as the Number 1 Maguro Fisherman in the industry during his time. It’s an uncommon practice to eat the tuna’s more unconventional parts like the throat and jaw, but here in the Misaki area, it’s a local specialty often eaten in the home, as it’s a the technique that was developed by their local fishermen. Apparently during long voyages at sea, the Japanese Tuna fishermen would enjoy the lesser-known parts that usually don’t make it to the market and would cook it with an international culinary approach with spices gathered from their trips around the world, resulting in their own unique tuna fusion style cuisine.
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48 Comments
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my girl got sad when Gojo Satoru got trapped in cube,
oh you sweet summer child
Sweet vid. You need to get your hot sauce on hot ones.
Beautiful family! ❤ from Canada
Very brave of her to share her argument and having a cry, shows dedication and how much it means.
These type of shops are what make Japan the best food country in the world. I have been lucky. I have had a bluefin tuna head in Japan. The cheeks are one of the best things I have ever eaten.
19:08 what’s her @
This is such a wholesome family.
I'm Indian and we in general don't eat raw fish – but I will happily visit this boutique restaurant with my wife and son – looks so homely and matches with our Indian values of family togather!!
They need a bigger kitchen
Bruh I just got spoiled in Jujutsu kaisen by just watching this video
Anyway love the vid
JJK 🤣😎🔥
8:30 she has big eyes; small face. I like. What’s her wechat? I’m just kidding. Just kidding
there is a very high chance the tuna you get in japan comes from our docks
just checked out your video and literally watched it until the end! absolutely trememdous! I'm more than ever ready for a trip to Japan…I will definitely eat tuna 10x a day! love the way you film, angles, do the voice over, the interactions with everyone, etc., – everything seems very natural and has an awesome flow. Loved it! Just subscribed!
imma for sure put this restaurant in my go destination in the future 😀
Paolo, love your shows. Japanese are such exemplary people.
How did I miss this one 😆 this is a very nice episode, love the family and the wood cravings are awesome.
That's not healthy to get that little sleep.
5:38 those cats are so cute XD
This is may favourite "Day in the Life" so far, awesome video.
new subscriber here! i love how you translate the video amazing dude
How kind, he gave Paolo a jacket🥰
This family is lovely. To be taught and supported by a parent is wonderful. The third tuna sounds like it was special. So, I would expect the bidding to be aggressive. She does well when she says it is still a learning experience. It would be amazing to see her ten years from now. Her brother is also very talented. Tuna are animals which have structures. Learning to carve well and with little to no waste shows excellent skill.
Wait. Hold up. You're just gonna neglect those two fluffy cats hovering around the tuna? What do the owners think of the kitties? Soooo fluuuuffffyyyyy!!!
A cada novo quadro que eu vejo dessa série uma certeza eu tenho: eu nunca trabalharia no Japão.
thanks for sharing great show…..love Tuna……. 20:56
I haven't been to outside Japan yet apart from the airport numbers of occasion , always wanted to eat in this kind of small tinny restaurant and Ramen restaurant, hope one day i can have a nice holiday in Japan and eat their foods too.
We need an update on the daughter and if she gets the big fish she wants!
Reminds me of the rural Japan I knew around Karuizawa. Honest people doing things the traditional way but sadly the youth had less interest. Great to see the kids wanting to preserve the family business.
It would be really interesting to see a Day in the Life of a Japanese Fitness Influencer / Martial Arts Pro
your teeth are too big
never thought id get a JJK spoiler from this type of video lol 🥲
A very happy family creating beautiful tuna dishes. There's a lot of competition at the fish market. I enjoyed watching the video. Stay safe.
Of course, Jujutsu Kaisen is all about Goju haha.
For me as an American.. it's fascinating to see how a family can make a business out of a Tuna head.. would love to go there some day and taste all of that delicious looking food.. thanks for explaining and for all your effort my man
Love the cat at 0:50!!! Human!!! Where is my offering!!!!
That's their dad? He looks like their brother! And the grandpa looks like the dad. What an amazing video! Thank you for these Paolo!
Jujutsu Kaisen is literally changing the world before our eyes
Such a wholesome family! They need a yourube channel of their own.
Japan 🗾 for life 🧬 for love 💞 for hope 🌺 for future 🤗 love you 💗 be safe be happy ☺️
tuna from misaki is still the BEST i've eaten in japan!
from the US? I thought you were a Fil?
I want to live near there so I can eat yhere
Great video Paolo!
I really admire these family run business. Specially the father teaching her daughter how to run the business and how to be tough when buying fish as he is preparing them to the real world. Great vid.
What is the white liquid in the pots at 18:29 ?
I enjoy the channel very much, and my request for the new year is that you upload in 4k so it will feel more immersive and like I am there with you. arigato kudasai!