So today I'm in gym Boschee, one of the most popular drinking spots in Tokyo, especially for Solomon and today I'm taking you behind the counter at a super local restaurant here in this area but like always before I start, if you want to see what I'm doing on the daily, check out my instagram account, if you guys want to channel, check out the Tokyo and Japan merch and if you have any questions about Japan or Japan travel, check out my discord community that said this one is going to be a little different than the ones I've done before and in fact it's probably gonna be a little more challenging but you know I'm always up for a challenge, so let's get this one started.

So here we go back again with another behind the counter, I'm going beyond my wheelhouse on this one as I take you into the marine in a popular local chinese restaurant in Tokyo that draws its roots from a recipe handed down by grandma located just a minute walk from the Jr shin machi station, Karasu mori exit in Tokyo, Good morning, these are the chefs, they usually arrive together at around 10 a.m. to start the kitchen prep so the kitchen chefs apparently don't speak much Japanese and my chinese is non existent, so yeah I'm a bit anxious about this one I guess if you want to see me struggle in the video then keep watching.

Oh another workers here and the owner kami amazon, what time do you open today?

So the restaurant was originally opened by Kami Amazon more than 20 years ago in 1987.

In Tokyo, it was just her at a small counter bar.

But after some time the word from her customers about her amazing gyoza dumplings started to spread so much so that all the new business helped her move and open up her very first restaurant at this location we're in today.

In fact in Japan Chinese food is very much part of Japanese food culture making up about 14% of the restaurant which is even more than Sushi restaurants at 8%.

Oh now the chef is chopping up white leeks which are used in many of their dishes apparently to keep things stressed.

The kitchen cuts many of the ingredients just before cooking so they don't spend much time cutting in advance.

Are you done with the prep?

Damn.

I really wish I understood chinese.

He now prepares a soup that comes with a lunch sets.

I believe.

That's egg drop soup.

Yeah.

Now all the prep is done.

That was pretty quick.

Thank you, gave me some coffee.

What are you drinking?

Oh gee do I drink that too?

What did you add though?

Oh honey, that's so healthy.

Good for you.

What's that wristband for uh Energy.

Oh it helps with sore shoulders.

Since the chef has a bit of time before the lunchtime rush.

He goes to check on the central kitchen nearby where they make the Gyoza dumplings here, the workers make all of the Gyoza from scratch and once finished the freshly created Gyoza are delivered directly to their restaurants for in Tokyo and Yokohama and even made available on their online shop.

This central kitchen is the heart of their operation and is the reason why cami amazon is able to consistently produce and maintain the quality of her signature mouthwatering gyoza that our customers have come to love.

He's mincing the meat.

They use a fresh branded pork called from fuji Cogan.

Oh there's coming on my son with skilled south, the small central kitchen can produce about 4000 to 5000 gyoza in one day.

Even the Gyoza wraps are made from raw ingredients which is why the Gyoza itself has its own unique playful plumpy texture.

In fact, commie amazon even today is very much involved in the production of our signature gyoza and can often be found here working away.

So did you adjust your recipe for the japanese taste?

Yeah, I love your Gyoza.

It's so good.

She's originally from Shenyang, a prosperous city in northeast china known to be the birthplace of Gyoza.

She grew up with her grandmother who was skilled at cooking amazing meat buns and dim sum and who taught her the traditional chinese gyoza recipe that she uses today, inspiring her to follow her true passion to cook.

Oh now the chefs back at the restaurant.

So before the store opens for lunch, the chef makes food for all the workers.

Apparently the restaurant closed at midnight and some of the workers stay late so they prefer having a later breakfast with each other just before the lunchtime rush, wow.

Look how fast he cooks.

My man's got skills.

This is a popular summer stir fry dish with egg cucumber pork and a jelly here.

Oh the other workers are here from the central kitchen just down the street.

It's really like they're one big family.

You don't eat with them.

Yeah, I guess after their meal, all that's left to do is wait for the customers to arrive at 11:30.

Hey, what's your hobby by the way, studying stock.

Awesome.

You must be banking all that money ever million.

How about you?

Cool.

You like fishing?

Where do you usually go?

Wait, how old are you?

You look a lot younger and you?

Cool.

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Listen to the dog.

Yeah, the first customers are here.

Oh Kami amazon is explaining the menu to the customers herself.

Although there's a waitress, she says that she still enjoys talking directly with customers and telling them about her food.

I guess this is another reason why so many locals just love this place.

And of course the customers ordering their famous Gyoza.

That yellow ingredient in the water is corn powder which helps to create the crispy outer shell while still maintaining the juicy flavors inside.

Oh nice.

The gyoza is ready.

Hot.

Damn!

It looks good.

Seriously!

There goes a here is dripping with flavor that you don't even need sauce but I do love to get sloppy with it here and alternate between the various offerings to mix up the flavor profile.

Either way that is addictive.

So how many girls do you sell a day?

What's popular?

Tell me the truth.

What's the secret to your food?

Interestingly boiled and steamed dumplings are more commonly eaten in china and the leftovers are pan fried and eaten the next day at least.

That's what I understand this shop of course has many different kinds of dumplings, but since the majority of japanese prefer pan fried gyoza dumplings, it's become the most popular item matter shop.

Yeah.

Now the chef is making sushi boo to sweet and sour pork.

So if you haven't figured out by now, he's the main chef at this restaurant.

He originally studied at a cooking school in chang chun china which is just north of Kami amazon's hometown after building and honing his skills as a chef.

He moved to Japan in 2000 and eight and has been working as a chef now for about 30 years with so much skill, Kami amazon was eager to hire him two years ago as a head chef at the main restaurant that's actually one of the most popular dishes on the menu, shrimp, fried rice and of course it's usually ordered with their Gyoza.

Oh and once again he's flying, he's just so efficient with his movements and he washes the pan fast as well.

I guess.

It's nice to have the water faucet right next to the cooking stove.

I didn't notice this a lot in japanese kitchens, but I believe the design is pretty common in chinese restaurant kitchens getting quite busy.

Let's go talk to the customers.

Excuse me.

Is this your first time?

So what do you like here?

Thanks.

What's your recommendation?

Thanks.

Oh the chef is making Mabo tofu now the smells from the spices are intoxicating.

In fact the head chef Lanza shops original spicy oil called mullah jang used in their Mapo tofu in addition to the signature flavored oils like scallion oil, sansho pepper oil and garlic oil which is bought by kami amazon herself in china to guarantee the true taste of her homeland.

You're working so hard aren't you tired?

I guess not now the lunchtime rush is in full swing and the chefs are in sync with one another, cooking one dish after another at incredible speeds.

It's like watching a Formula One pit crew on repeat Apparently though nighttime is far busier than lunch.

As many locals italian men area come here evening after work to enjoy, goes and drinks.

Sounds like a fun night to me.

Oh the chefs are also responsible for washing all of the dishes here.

They really do everything in this kitchen.

That's the last customer.

Yeah, someone's happy.

So after lunch the chefs take a break at 2:00 until they need to start preparing for dinner at four after such a high paced work shift, they definitely deserve a break.

Taking advantage of the time to sleep or work on their hobbies.

They're really all like one big family so that's another one in the books.

If you want to visit this shop and experience it yourself, I'll be sure to leave a link in the description.

So there you go.

That is behind the counter at a local Gyoza restaurant here in Japan.

If you guys like this video helped me out and hit that like button.

If you guys want to see more videos like this or anything related to Japan, hit that subscribe button and the button, I'll catch you guys In the next one.