Well, it's really great at evening out kind of a gamey or fishy flavor It's used a lot in things like glazes or making something like a teriyaki sauce Which we don't really make in japan like nobody says teriyaki sauce for anything They might just say like tare like t-a-r-e which means like sauce in general I think that's where teriyaki might have come from.

A little bit of tare here we made.

"TARE" sauce is available inside with chopsticks

One of the things I love the most here is this look at this vegetable selection Tokyo is sometimes hard to get vegetables like this place has a pretty good Hefty set of vegetables towards the end of the meal the staff present me with a ramen bowl seasoned with their tare sauce I then add the umami rich broth.

So it has pork in here cabbage leeks onions and it goes well with this tare sauce

Ah makes sense Now he prepares the yakiniku plates The meat is marinated with their original tare sauces each one specifically blended for each type of meat It smells so good Now The shop's finally open And the customers who reserve the entire restaurant are already here The shop says that it doesn't regularly get one party reserving the entire restaurant But apparently their tables do often get fully booked.

What did you buy I'm Now that everyone has returned from break the shop ramps up their preparation for its open which is in two hours from here on There's no time to rest as they all must work as a team to get everything done on time Oh Wow, the legend is handcrafting the pickles himself, although it's a minor dish in the shop His attention to detail is unmatched and is another reason why it's so popular among the locals So, where do you live Yeah Damn I might be closer to the shop What do you do when it rains No wonder why you're still at it So which yakitori do you like best So, how do you count the orders at the end Ah, I see the chef puts a tag in this box for each table and counts them up at the end At 4 p.m, the shop finally opens for business and there's already a group of customers Okay In japan It's typical to have counter seats like this where the yakitori is grilled in the center by the chef It may be quite intimidating to those who've never experienced it before But it's actually a great way to order as you can see what everyone else is eating Which allows customers to point out various foods to the chef that they might want to try for themselves The legend says that there's often a chain reaction when someone has served their dish and the people around see it and end up ordering The same thing Oh, that's tare a special sauce used to coat the yakitori usually made with soy sauce mirin and sugar and many shops have their own Signature recipe I tell you though.

Now, the anago is cooked in a sweet and salty tare sauce, which results in a juicy and airy texture, let alone creating a delicious aroma in the air.

Number one, Tsukune chicken balls Okay So we're just gonna go with one of the go-tos that Japanese people really really love and it is Tsukune It's like one of my favorite dishes ever, these chicken izakayas So basically it's kind of like a minced chicken and it's usually eaten with raw egg Sweet tare sauce or even salted all the stores do it a little bit different this place instead of using breast Which is usual they use thigh meat and it's just super juicy Look at all of the oils and the juices are coming up from this.

Nice thing is that it came with some tare right here.