Royal Izakaya makes the most of fish when making sushi for their 17-course omakase. Want Bon Apptit shirts, hats and more? https://shop.bonappetit.co...
Chef Jesse Ito, owner of Royal Sushi & Izakaya, shows us how he dry ages his fish for flavor. Want Bon Apptit shirts, hats and more? https://shop.bo...
17-course, $300 omakase for 16 people a night, 8 people a seating. Bon Apptit spends a day on the line with Chef Jesse Ito, owner of Royal Sushi & Iz...
Ameyoko is a must visit for food lovers. This open air market place in Ueno is packed full of great restaurants, street stalls, souvenir shops and swe...
A visit to Sunamachi Ginza is a chance to experience local life in Tokyo. This long, market like shopping street is packed full of traditional Japanes...
Jet Tila calls Oyako Donburi the ULTIMATE Japanese rice bowl. Heres his take on the dish topped with chicken and egg! Get the recipe https://foodtv.c...
NIKUMAKI ONIGIRI is a regional dish but becomes popular in the 2000s nationwide. I put the cheese in the center of white rice to take to the next le...
Today I am going to be making; NEGI-MISO YAKI ONIGIRI / Miso Grilled Rice Ball Traditionally, yaki onigiri is seasoned with soy sauce, but today I put...
NINTH-generation soba dynasty Sarashina Horii makes 60-70 pounds of soba noodles per day… at their NYC location alone!
I show you how to make Anpan bread (no BGM) on this video. Ingredients: Bread Flour 280g / 9.8oz Butter 50g / 1.8oz Suger 2TBS Salt 1tsp Honey 1TBS...
