So yes, yes I said that we're going to be exploring some popular restaurants in Japan

But like many of you I'm still here at home

What a lot of people don't know is that Japan has this Otoriyose gourmet food culture

Basically, it's a service where people can contact

Popular restaurants all throughout Japan and have those specialty foods delivered directly to their house

so in this video

I wanted to start exploring different places all throughout Japan of some very very

Popular places and bring them here and try it with you for the first time

But before I do that

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Let me know by hitting that like button and I'll do more in the future, that all said and without further a do

Let's explore these new food places

Number 1: Nama Toro Roast Beef from Kanekichi

So, I couldn't start this video without going to one of the things I love the most

MEAT! and I looked at far and wide and I came across this place that has been serving beef since

1921. Located in Shiga right below Biwa lake.

Kanekichi specializes in a Wagyu beef called Omi beef so what we actually ordered is Omi ushi toksun wafu

Toro naba roast beef the 'toro' part of it means that it's melting so hopefully it

Melts in our mouth and that nama part means that it's raw

So it says there's some roasted beef but the outside is roasted. But in fact the inside should still be raw

So basically this box comes with two different

Types of meat it comes with this red meat was actually thigh meat and it comes with Ichibo

Which is a really rare part of the cow.

In fact, there's only about 2 kilos worth of meat you can get from each cow. It's so rare

So when you get this, it arrives with a packet of ponzu, but they also recommend that you get some ginger soy sauce

Which they come through some ginger, also you can mix it with wasabi

Soy sauce and also some salt, so this is the Ichibo. It looks so good!

So let's try the ginger and the soy sauce first

Dippy dippy, who loves staying home during this time? I do!

Mmmmmmm!

So you can get a slight taste of that roast beef outer shell but what's more surprising is how

tender that meat is and because of that like marvelous you can taste all of the meat oils coming from them and just

melting in your mouth

I can see why this is so special and that you can only get in two kilograms worth of meat from each cow

Let's try this Akami. You can see here that it's less

so

Marble, but you can still see a little bit of the the marbling right there.*sings: baby I like it raw baby i like it raw~*

If any of you guys know that sorry I'm saying let me know the comments

That's amazing I can eat this all day

So the main difference between the Ichibo and the thigh meat is that with the Ichibo you really get a sense of

That marbled meat you get the kind of like the fat oils it just kind of like melts inside of your mouth

Whereas the Akami, the thigh meat, get kind of like a the more like a meat texture

They're so delicious and the same right?

But you just get a little bit like more of a meaty texture all together

And eating this is very similar to eating sashimi just with a different taste

And you can actually make Niku sushi out of this too

Wow, this is just the rice that we have at our home and you put the roast beef on top of it

Alright, let's dip it in

Well, the rice is breaking apart

Wow

That is beautiful with the rice as well

For some reason when you have the meat with a rice, it just brings out all of the flavors

All right. Let's move on to the next one decorate all of this right now

Number two: Zeitako cheesecake from Yamada Boroso.

So we just did something savory

And now I wanted to do something a little bit more sweet. Just so you know

We can round things out of it and I got a Japanese

cheesecake !

This is also from Shiga prefecture coming straight from a farm called 'Yamada Bokujo' this award-winning angelic cheesecake is limited lesson

less than 100 are made per day for nationwide distribution

It's made with 46% cream cheese

and the cream

Itself comes from a raw milk produced from the cows there

And let's take a first bite because I can't wait to eat it!

Wow, it just is so crumbly off the bat

You can definitely taste the cream cheese in it. Although it has this really thick texture

It's not as thick as I've had and some other cheesecakes

In fact, it's quite rich and light so you get a lot of this like cream cheese

Flavor to it and when you take a slice of it, you can see that it crumbles quite a bit

I thought I was gonna not be able to finish all of it

but I'm almost like a halfway through and it's pretty good

With some cheesecakes that are really really thick you can only have a few bites

But this is almost light enough where you can eat almost the whole thing, or at least I can eat the whole thing

It's that good

And at the bottom you have kind of like this cookie kind of crumble, but you can't really taste it so much

It's like the cream cheese and the milk taste is kind of like the main attraction here

Definitely worth ordering again. In fact, I might actually give this as a gift to someone

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alright

Let's try the next food spot!

Number 3: Nikuman from Heichinrou

This steamed bun also known as Nikuman is coming straight from Yokohama

The shop's name is Heichinrou and it's one of the most popular and famous dim sum places in China Town

In fact, it has more than 130 years worth of history

so it actually came in a chilled bag in a package of three and

This is one of the lovely pieces that I was able to steam up just now

Let me just open this up

Look at that steam and you can already feel how soft and playful the outer bun is

Let's take a bite

Wow that's amazing. There's just so many textures without one bite

So the first thing you notice is how fluffy and moist

the outer bun is like it is like I'm telling you like it's just like super playful

It's a really really nice texture almost kind of like a sponge cake

It's not like super super sweet, but it's like it has like a sweetness to it

And the texture of the filling is quite unique like sometimes you get any Nikuman where it's just all me you get like the Meat juices and all of that

Whereas this one it kind of has like all the different ingredients of the onions, the bamboo, the shiitake mushrooms

And also the pork, it brings out all of the different textures and flavors in just one Nikuman

We literally just eat this bread alone. It's that good

And what's great about this is that the quality seems to be really

Preserved in the Otoriyose, a lot of the times when you go to take out, you know, you order stuff online

It doesn't travel so well, but the ones that we've like picked so far. They're really good

I think it really depends on the restaurant but a lot of Japanese restaurants that are highly ranked will have almost

dynein quality food that they serve or that they deliver to you

Number 4: White paris roll from Kiyokawaya

This roll cake is coming straight out of Yamagateken

From a place called Kiyokawaya

So this, is the white Paris roll

They have this white cream in the middle and you can see how white the cake is

They don't actually use egg yolk or butter to make the outer cake. Let's just take a bite of this man

I can already feel the moisture from the cake itself like coming off my hands

whoa

Wow, that cream is so milky

Hmm apparently they use a fresh milk in here

You taste the milk you definitely like the first thing is like this strong milk taste, which is really nice

hmm

It's not like a really smooth textured cream. You have a lot of texture to it

it almost kind of looks like we got the cheese or something where you get like kind of the fragments

And the cake itself is denser than I would have expected

Um, I was thinking to be like super super fluffy and light there's like a nice density to it

To be honest with you, it's good. It's like a nice cake

But it's almost like too light for me. I'd prefer like maybe a hamburger or something

Anyways, let's move on to the next one

Number 5: Tai chazuke ureshino from Wakaeya

This shop is in Oita Prefecture with history dating back more than

300 years and today we're throwing down on the same dish that they served is Shogun back in the day

So we're not only traveling to new locations in Japan in this video, but we're traveling through time as well

So this next dish is Ochazuke specifically Tai chazuke

It comes in this really luxury style box and you open it, everything is packed and sealed

and there's actually three different portions that you get

Unlike the previous two dishes. We actually need to prepare it

all you have to do is take the typhus or sea bream and then put the sauce on top of it also called Tare in Japanese

It's kinda like a sweetSesame sauce and then you just make sure that you get all parts of the fish covered in the sesame sauce

Once you've done that you take the fish and you put it on a bed of rice

Then it comes to these little strips of seaweed. Which you sprinkle on top

And then finally you pour the tea into the bowl. Look at that. Wow

It's all kind of mixed there with a rice. Mmm. You can smell the sesame sauce in there. That looks so good

First thing, you taste the sesame sauce, but it's actually quite light

I was expecting it to be a little bit stronger based on like how thick that sauce was

But I think since it's mixed in with a tea, it's kind of soften that taste a little bit but the green tea itself

It's not really strong. It's like not that bitter. It's a very very light green tea

So it kind of combines really really well with the sesame sauce

But just to give yourself is usually just kind of like a rice soup dish made from tea generally very very light

Refreshing kind of like easy on the stomach, which is why a lot of Japanese people love it, but I don't know

I don't know if it's as good as the meat that we just had earlier but at the end of the day it's a pretty good meal

I think the price tag is based on the fact that it has like 300 years of history

This would be considered one of those like really