A luxurious seafood bowl that you can enjoy while looking out at the ocean! 糸島海鮮堂 寿司 sushi

A luxurious seafood bowl that you can enjoy while looking out at the ocean! 糸島海鮮堂 寿司 sushi

Itoshima Kaisendo, Oda, Nishi-ku, Fukuoka City. A newly opened seafood restaurant in the tourist destination Itoshima area. The tourist spot “Meotoiwa” in Futamigaura, Sakurai, Itoshima. While looking at the ocean view of Genkai Sea. You can enjoy extremely fresh seafood bowl. Three craftsmen make the seafood bowl. Unite.

If you don’t have power, you need strength to start a restaurant. We have to have fun making it ourselves. We can’t provide good things to our customers. First of all, they want their customers to eat it. Feelings come first. The atmosphere is really great.

Every day I feel like I can do what I want to do. I feel happy working with everyone. Surrounded by good members. I think I’m a happy person. Three people moved to Itoshima to run a shop. The three people originally worked at different workplaces. How did they meet and

What are their thoughts on making seafood bowls? This is a documentary that follows the dreams and passions of these three craftsmen. 7:00 am. Start preparing from this time. I’m going to grate the sea bream. Yuta-san, the store manager. JKT) When will this fish be available for purchase? .

(Clean up the fish) Ask for it on the same day or the day before. It feels like they bring it from the local Nagahama market. Itoshima Kaisendo serves Genkai Sea fish purchased from local markets. Mr. Yuta used to work at a fish shop and

Spent his days delivering the large quantities of fish he bought at the market to restaurants. Even now, I am working at Itoshima Kaisendo. My morning routine is to take down the many fish I have purchased. In total, we sell about 7 to 10 fish.

This is also a local striped horse mackerel that I bought yesterday. I’m going to grate it into 3 pieces. The belly part is thick and very fresh. Grate the salmon. Masa is the second craftsman at Itoshima Kaisendo. My previous job was preparing fish in the kitchen of a pub. Preparing miso soup.

Takuya is the third craftsman at Itoshima Kaisendo. JKT) Are the members always like this (3 members)? . Yes, each has their own position. JKT) What kind of conversations do the three of you usually have? Talking about the condition of the fish. Talking about how things are going to go like today.

When I’m free, we can talk about private things. There’s also seasonal grilled meat that’s currently on the menu. The fishmonger buys different types of fish every day. That’s with Yuuta. After (the fish) came in, we were talking about what we should do today.

Add the skin of the striped horse mackerel to the chawanmushi. The kitchen is located on the 1st basement floor, and you can see the Genkai Sea from the window. The view from here is the most beautiful. JKT）Are you making the windows bigger for that purpose? . Because it looks better that way.

Open the window a little and listen to the sound of the waves. We prepare fresh fish every morning. (The owner) called out to me. I’m going to work here. I gathered the employees. Everyone please come to Itoshima Kaisendo. I was asked to move (to Itoshima).

JKT) Did you have him move out? ? . That’s right, that’s right. Most of them were in Fukuoka city. Call out to each person one by one. Employees at the hall also called out to me. JKT) Everyone to Itoshima. that’s right. Three craftsmen decided to move to Itoshima when Itoshima Kaisendo opened.

I could see that everyone was working with enthusiasm and determination. Miso soup is not that big. We cut it into small pieces to make it easier for customers to drink. Takuya worked at a tea kaiseki restaurant. The technology I acquired at that time. It is used in Itoshima Kaisendo’s miso soup.

One (pot) serves about 60 to 70 people. I make about 200 servings a day. Preparation of chawanmushi. Cook the striped horse mackerel and top with ice. Chawanmushi is steamed, so the filling has a distinctive fishy smell. To get rid of the smell, I use ice water to prevent it from getting too hot.

Communication is important, and if things don’t go well. Because I don’t feel like I can breathe properly at work. (This member) has nothing but individuality. Individuals are too strong. Yuuta-san) I’m the oldest, I’m 40 years old. Yuuta) How many takuya do you have? 31 years old? . Takuya) I am 31 years old.

Takuya) Masa is 23 years old. Yuta) The generations are different. I used to work at a restaurant before. A part-time worker at my previous workplace. I was scouted by Yuuta. That’s where I got connected. I wanted to change my environment. It was a really good timing (to open).

I said I would join (Itoshima Kaisendo). I’m the one sending out the message, so it’s time to gather everyone together. I also called as many acquaintances as I could at my part-time job. You’re talking nonsense with this member, aren’t you?

It would be great if I could work hard and be silly with the members (who can talk nonsense). I spend more time with them than with my family. I’ll see you again a few hours after I get home. That’s because we stay together when we get home.

We spend most of the day together. Masa-san) When I came to work in the morning, I felt like I had been with you just a moment ago. that? It makes me feel like we were together a while ago. Takuya) The time we are not together is shorter.

Masa) We see each other every day. We see each other every day, even in private. It’s good that you don’t hate it. I think it’s over if they don’t like it. Working at a restaurant is definitely tough, no matter what. It’s time to work. Sometimes I just can’t get enough time off.

When I overcame that. I think it’s an indescribable feeling that can only be found in a restaurant. After everyone has finished. It’s really tight. It was tough though. It’s over. Let’s go home. I think we’ll go out to eat. It’s addictive because you can only taste it here.

That’s why I’ve continued to do this for a long time. It’s more fun to go to a store with a lot of people, because there are a lot of different people. Because we can all feel like we’ve accomplished something. I think that’s unique to large stores. Because there is a relationship of trust.

I felt that I had created an environment where I could be passionate about my work. Part-time students have been coming to work one after another. The weather is getting better and the number of tourists visiting Futamigaura is increasing. 15 minutes before opening. Many customers are already waiting in line.

Just before the store opened, there was a sense of tension in the store. It’s finally open. Customers are captivated by the spectacular view that opens up the moment they enter the store. Orders keep coming in. Even the part-time students are feeling nervous. An order is placed in the kitchen.

Make a grilled salmon bowl. Itoshima seafood bowl average. Oyakodon with salmon roe and salmon. Sesame amberjack bowl. Orders came all at once. It’s just that we have good teamwork. Because everyone has experience, they have a high ability to adapt. Korean seafood bowl (spicy).

Seafood bowls are delivered one after another to the hall from the kitchen on the first basement floor. Part-time worker Amano) Because it has a fun atmosphere. There are quite a few foreigners as well. For example, English support. There was a mistake when ordering from the menu. I think it’s a little difficult.

When serving customers. Even if people from other countries come. I would like to be able to respond in English. Itoshima Kaisendo has just opened. The students working part-time were also having fun. I was struggling very hard. Yuuta-san) Regarding Takuya-kun. I’m very serious and have a strong desire to explore cooking.

Of course, he has some skills better than me. Because I like cooking. I don’t usually talk that much. I talk a lot when it comes to cooking. As for Masa, another craftsman. Since he is young, he has a similar personality to me. I can be quite playful though.

I work faster when I concentrate. I think (the three of us) have a really good balance of power. Let’s all make it a reality. It would be best if we could do it through teamwork. I’m glad I moved to Itoshima Kaisendo. I think (Yuta) is a rare type of person.

There’s also the fact that we’re a little older. So much so that I don’t even feel it. I feel like he’s someone who will stand by my side. I feel like he’s someone who will stand by my side. I originally worked at a Japanese tea kaiseki restaurant.

I was working at a store outside of the prefecture in Tokyo and Shiga. After about four years, I came back and worked at another shop. Yuuta came back to Fukuoka and worked at the store. I was working as a fishmonger. He was the person who came to the store to deliver the fish.

Since then, I have heard and learned many things about fish. We became good friends. I have a story like this this time, what do you think? I heard that. I originally trained at a restaurant. There are a lot of things that are really tough. It’s not very rewarding, it’s not balanced. against ability.

I want to change that environment. This time when I was offered the opportunity to work at Itoshima Kaisendo. I invited everyone around me to do it together. (Yuta-san) feels like a boy. I feel like we’re the same age. I’m significantly older than you though. Intuitively, they are very similar (in terms of personality).

I don’t really feel the age difference. It’s easy to talk. Unlike over there (Fukuoka City), (Itoshima City) is calm. I had lived in Fukuoka city for a long time, so I wanted to change my environment. Everyone moved away. I felt lonely being the only one in the city.

I’m hanging out with my part-time worker in private. I am treated to a lot of food. To Yuta-san. The atmosphere (at work) is great. I feel more and more confident that I can do what I want to do. I feel like I can learn more if I continue like this.

It’s not that I don’t like catching fish. How do I cut my hair on a daily basis to make it look beautiful? I’m left-handed, so I have to do it myself. It’s rewarding when things turn out beautifully. If I can plate the food beautifully, I feel glad I did it. 4pm.

At this time, the store finally started to calm down. At this time, the store finally started to calm down. When the sky turns red. The setting sun has begun to shine into the store. Unite. If you don’t have power, you need strength to start a restaurant. I think it’s tough for everyone.

Don’t show it on your face. I’ve always worked in restaurants myself. We live in a world where young children are increasingly quitting. It’s a type of business that allows young people to have more dreams. I’m thinking of making some shapes and spreading them out at home. I want to solidify that foundation.

If we aren’t having fun, we won’t be able to provide good products to our customers. We also want our customers to cook and eat our food. In the first place. We have to be fine too. You won’t even be able to tell if it’s delicious or not.

I think we can continue to work well together in the future. We see each other every day, so even if it’s just a little bit. It’s not for the fish though. Think for your customers or for someone else. Because I’m working. I plan to continue with that idea.

How should I express my thoughts? I wonder if I can make it look nice to customers. I wonder how I feel when I eat it. It comes out in my mouth. I wonder how I should present it and how I feel about it. To put it poorly, it’s all the (members).

I’m an adult, but I guess I’m not an adult. Although we are older, we have similar feelings. I think we’re on the same wavelength. I think that each one has a strong individuality. It’s nice and easy to talk to. I think it’s best to work while having fun.

Having said that, I am happy to be working with everyone. Everyone continues to grow from here. We develop what we want to do within the company. I hope I can do it. I think this is the first step. We’ll take the lead. Working in this environment.

I want people to think that if they work here, they can become like these people. My number one goal is to do that. I want young children to have dreams. I want to work at a restaurant or this company. I think it would be best if we could create a system.

Three craftsmen from Itoshima Kaisendo. Each one has dreams and determination. I felt a passion for this work. A seafood restaurant with a view of the Genkai Sea. I enjoy the joy of being able to work while watching this sunset every day. Beyond the gaze of the three people.

Their dreams have only just begun. Thanks to “Itoshima Kaisendo” for their cooperation in photography.

Hello! “Japanese Kitchen Tour”.
This channel introduces Japanese food culture, chefs’ techniques, and Japanese food.

In addition to traditional Japanese cuisine (sushi, ramen, udon, soba, sashimi, street food stalls), we will introduce a variety of gourmet foods such as local Chinese food, big-serve restaurants, Japanese street food, and sweets.

This time we will introduce “Itoshima Kaisendo” located in Itoshima City, Fukuoka Prefecture.
This is a seafood bowl restaurant that just opened in October 2023.
All of the seafood bowls made with Itoshima’s fresh seafood and vegetables are exquisite.

Three artisans with such passion that they moved from Fukuoka City to Itoshima when the store opened.
Their work style is also worth paying attention to.
Please watch till the end!

[Itoshima Kaisendo Google Map]
https://maps.app.goo.gl/j8BZfc4mHfkE74RV8

#sushi
#Bowl of rice topped with sashimi
#japanesestreetfood
#japanesekitchentour
#Japanese Kitchen Tour

こんにちは！「 Japanese Kitchen Tour 」です。
こちらのチャンネルでは、日本の食文化や料理人の技術、日本の食べ物を紹介します。

日本の伝統的な料理（ 寿司 ラーメン うどん そば 刺身 屋台 ）などに加え、町中華やデカ盛り店、日本のストリートフードやスイーツなど、様々なグルメを紹介します。

今回は福岡県糸島市にある「糸島海鮮堂」さまを紹介します。
こちらは2023年10月にオープンしたばかりの海鮮丼レストラン。
糸島の新鮮な魚介と野菜を使った海鮮丼はどれも絶品です。

オープンとともに福岡市から糸島に引っ越したほどの情熱を持つ3人の職人。
彼らの仕事ぶりにも注目です。
ぜひ最後までご覧ください！

【 糸島海鮮堂 Googleマップ 】
https://maps.app.goo.gl/j8BZfc4mHfkE74RV8

#寿司
#海鮮丼
#japanesestreetfood
#japanesekitchentour
#ジャパニーズキッチンツアー