Name: Japanese Food Tour with Frank Pinello and Sakura Yagi | Sean in the Wild
Uploaded: 2020-04-06T05:16:52.000Z
Duration: 8 min 50 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Everybody For first the feast, I'm Sean Evans come a natural from Manhattan's Little Tokyo, a stretch in the East Village that's home to some of the best Japanese food in the entire city.

Our good friend Frank Bonello is in the building.

You know him from the pizza show on viceland.

It's out now, which you might not know about Frank.

When he's not slinging Slices in Brooklyn, he's eating Japanese food.

Do you remember to me a lot of that with Japanese food and all types of Asian food started a while ago, but I really like click to me.

I had a stopover in a reader, the airport in Japan, in Tokyo, and I just had this Boulud on soup and, like just, I don't know, bells and whistles started going off.

And then, if I have your story, correct usedto work in the neighborhood, right?

I worked with Chipotle right around the corner, right on the corner, right around the corner, so many good spots in this neighborhood.

But if I walk straight down ninth Street turned into ST Mark's.

There's a bunch of little Japanese restaurant, so I was always going down there for a bowl of noodles.

You know, a little rice cake, sushi, whatever.

I mean, whatever I could find to get my hands on this neighborhood, I was Well, that's exactly what we're doing today.

We're gonna be snacking through the neighborhood, having some of the best Japanese dishes in New York City Security.

Aggie, she's the CEO of T I C restaurant group.

She's gonna be leading the charge to, you know, bring good hands.

Secura, We're having lunch, and it looks like something serious is going down.

You can have different variations of the buckwheat noodles.

But what makes soba soba is definitely they're buckwheat.

So it has the Fedossova and the temperature.

And so you eat it together and it's not that serious, right?

Yours is a little bit more serious and we'll take a little bit more skill.

Maybe, but you're gonna scoop out the Silva from the hot liquid on and then dip it in the cold.

This is delicious, like every bite is like a flavor bomb in the fall time in New York this time of year, there's nothing better than Japanese noodles, whether it's Rahman food on a soul.

Eat one of these bowls and you just like Golden.

I think people think of Rahman is the classic Japanese noodle dish.

So so by is much, much older The summer I used to eat it from and actually originates from China.

And it has constantly, which is kind of like baking soda, which gives it the yellow tint.

Soba is traditionally made from Onley queen, sometimes flour and water, and you just mix it, roll it out and you just get to enjoy that buckwheat aroma.

It's nice for a New Yorker to kind of be able to come to a place like this, like a guy like me come to a place like this and get traditional soul.

But here in New York, people call this kind of strip little Tokyo.

And I think my father definitely had a hand in that.

My father's first restaurant was in 84 then from there, just kept taking over the block.

Now we have 12 different Japanese concepts and 15 locations.

I just down the street from Somalia, and we're gonna try Japanese street food.

So we're gonna try some taco yucky as well as local.

Yaki is grilled, so it's kind of like grilled article.

Which is gonna do the best for the best needles.

I love the way the bonito flakes look on top of the Taco bowls.

They just look like little dancing angels.

Empoli, What you guys have in your hands are It's mostly cabbage.

One has shrimp in it and the other one has pork in it.

Yeah, you know, you always trying to make it Italian.

So it should be fluffy and currently, at the same time, Definitely with the sauce and the Manny's altogether and the mommy bonito place, It's like a steamy.

It seems like oftentimes everyone has the label.

Something like the pizza of this, the pizza of that.

Like sometimes this is called Japanese Pizza.

I think calling this Japanese pizza is doing a disservice to pizza in Japan.

Amazing amazing stories from Japan about people spending a lot of time and not believe study and going back to Japan and doing it even better in Japan than in Italy.

So I'm looking forward to that trip slightly nervous because this is very filling.

But I know we have one more stop to go, so I'm just gonna save a little bit on top because everything's been so good so far.

We're known for something in style coffee program and our cuts Sandwich and Omer.

Kara, you're shifting gears here in a major way.

It would seem you've handed me this knife what we have going on in front of us right now.

So that knife is to open up the belly of the home, right?

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Japanese Food Tour with Frank Pinello and Sakura Yagi | Sean in the Wild

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