Okay, so today we are in june to Tokyo and we're going behind the counter at a traditional japanese restaurant.

We're going to be doing this one.

Just a little bit different because we're not going to start here.

But I'm actually going to take you to the fish market in Tokyo suit to start things off.

But like always before we start, if you want to see what I'm doing on the daily, check out my instagram account, if you guys wanna help out the channel, then definitely check out the Tokyo and Japan merch.

And if you have any questions about japan or japan travels and check out my discord community.

Alright, let's start this one at the fish market.

Well, good morning.

This is a trained kaiseki chef who started his own restaurant focused on serving traditional japanese dishes at a reasonable price, which is why he's at fish market this morning in search of the highest quality seasonal ingredients for the best price.

Damn that's Morrison from how's the business?

Good to hear.

So here in the sun comes here 2 to 3 times a week personally hand selecting all of the ingredients for the shop and wow, there seems to be a lot of people here but the truth is that the numbers are on the low side due to japan's continued covid concerns.

Either way though, the market will start to get busy at around six a.m. As this is when the intermediate wholesalers start selling the seafood they purchased earlier in the auction.

Nice!

Hit on us and found a great deal on the hairy crab.

So do you have a list of ingredients to buy this morning?

Nice.

Now he's looking at Homo Ceo, which is a popular delicacy in kyoto, especially in the summer.

Oh that's one of his kitchen workers high.

Despite his regular visits, he gets excited to visit the market each and every time, see what's available that day while also taking the purchasing extremely seriously.

So he meticulously inspect the condition of each fish and ingredient to ensure it's always purchased at a fair price.

Apparently his master always told them Iwamoto good profits come from good purchasing.

What did you buy?

What do you use it for?

You know everyone here, how he also compared to the old fish market.

So he has been coming to the fish market for decades way before it moved from easy to Toyo su.

Which has allowed him to develop many strong relationships over the years.

It's provided him a deeper insight on the best purchases and helped him hone his already experienced.

What's that?

Basically, all the regular buyers like you're innocent are registered in a sign designated areas at the market where the intermediate wholesalers can conveniently deliver their purchase goods.

Now that all the seafood is purchased the to do what any civilized buyer would do, grab a quick breakfast at the market.

That's what I'm talking about.

But how is the fish today?

Restaurant going to be okay.

So restaurants at the market are known to serve?

Pretty amazing food?

Probably even more understandable, knowing that they also want to serve highly skilled and trained chefs like Iran Hassan, they're still going to shop separate from the fish market and located in different buildings.

There's other goods like this conveniently located in the Toyota complex.

What's that skilled japanese chef?

It's not only important to understand how to prepare and cook the food, but the chef must also have a deep understanding and knowledge about each ingredient used around nine a.m. He's finally back at the restaurant.

So what do you need to do first morning?

What time did you come in today?

What have you been doing during this time?

Like what?

So how long has it been since you opened this restaurant, jeez, Why did you decide to open during this time?

Makes sense?

Iced tea.

Thank you.

So before starting this restaurant, he was head chef of a well established Kaiseki restaurant, managing more than 10 restaurants, each with 100 person capacity.

And the workers here also work together with your innocent at the time.

The group developed a strong bond and trust during their time together.

So I decided to open up this shop, they all decided to go with him by the way.

What does that mean?

You must like the ocean too?

Right now.

The workers preparing the rice using cozy carry rice from Niigata.

The rice itself has been washed and soaked since the morning and now it's finally cooked, how much do you make every day?

Wow!

You even spend time arranging flowers in the morning, You must really like flowers.

Japan itself is naturally blessed with a variety of foods from the ocean mountains, rivers and fields helping create Japan's rich cuisine.

And to add to this experience, it's common and more traditional restaurants decorated with Japan's beautiful seasonal flowers and leaves to accompany its seasonal ingredients.

Oh the workers making dashi Dashi is definitely one of the key elements in traditional japanese cuisine.

There's so many different types of dashi broth, like bonito flakes, kombu, seaweed, shiitake mushrooms, etcetera can help create the perfect umami for each dish.

In fact that she is so fundamental that without a God AsCIi, the restaurants by many Japanese would not be considered worthwhile and tirana son is well aware of this, although originally from the um The Gucci Prefecture, he started a study of Japanese culinary arts at 18 years old here in Dhaka.

He later moved to a different part of Tokyo but the area made such a lasting impression on him that he decided to open up shop here knowing that there's a lot of great clientele.

So are you married?

How long do you have any kids?

What does he do?

Really awesome did you teach him how to cook.

That's nice by the way.

If you didn't notice Hirano san used a specialized cutting board set up called the gotta sink?

A rather common design in many japanese restaurants and shops situated just above the sink.

It allows the chef to prepare raw fish in a clean environment.

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Each dish that goes into the take out mentors are prepared one by one.

So what's your hobby?

Oh so you ride them?

What bike do you?

Have you ever hurt yourself?

Oh no.

How?

Oh he's making Dashi Maki Tamargo rolled egg.

Ahmed common and bento dishes.

The shop makes both canto style and Sweden and kansai style.

Sweden ones depending on the situation.

Either way.

How old are you?

How long have you been working as a chef?

What do you do when you're off?

What do you want?

Hot nuts like private.

I like watching it too.

I did a little too.

Who do you like watching a small world?

Hey, so is your son going to take over the business?

Really?

Yeah, fried chicken time.

This also goes into the bento by the way.

What does your wife do?

That sounds fun, we'll leave it at that.

Do you have a preference for the knives?

You, you ouch.

Apparently the shop doesn't always have been to order since they don't use delivery services like Uber eats instead.

Regular customers place direct orders for their events.

Today the benders are for a group getting together for a japanese traditional dance.

Nihon, buyo dang.

There's so much variety in that bento box.

How much is it?

Really?

That's it.

Even though you spend so much time cap, What are you doing now now that the bender orders are done.

They refocus on the lunch prep, you have to mix that much for how long.

Meanwhile Hirano san prepares the crowd for a traditional japanese summer here in Japan.

It's customary to give presents to people who helped or had business with you that year and there you go.

All done.

Oh he now taste the miso soup even something as simple as miso soup.

He takes the time to ensure that it meets his quality standards.

So what's your favorite food?

Why is that?

You want to be a chef when you were a kid?

What kind of food?

He says that he wasn't planning to start his own restaurant but when he turned 50 he was somehow inspired Around 10:30.

Just one hour before opening he prepares the storefront.

Oh he's doing luci mizzou a traditional japanese practice and spraying water at the entrance area to signify the store is opening up.

Oh the customers here to pick up the bento box, no doubt they'll enjoy this meal.

Yo your hair is looking good, so you're making rice again.

Just how I like it, wow!

He's picking out the bones one by one.

Got to appreciate the details in japanese cuisine.

You're so good.

They all for lunch.

That to traditional japanese cuisine is often called the cuisine of subtraction in japan since it requires special techniques to prep ingredients which maximize the taste and flavor with a minimum amount of seasoning.

Hence the reason why they start the dinner prep in the morning.

Why did you do that?

Here are the first customers while here in assam prepares you negi and the other raw fish issues.

One of the workers focus on plating while the other takes care of everything else?

That's teamwork?

Oh wow that looks phenomenal, wow.

It got busy real quick since the orders require so many different dishes, the team must work efficiently so all the customers receive their orders in a timely manner.

In addition to this, when the customers finish, it's also an extra load for the team to wash all the different dishes.

But since all of them have worked together for so many years it's almost second nature to them.

Yeah.

So he ran a son spent most of his career helping build other people's restaurants.

And although the workload was more considerable back then.

He says that being a restaurant owner and now he feels even a greater pressure and responsibility in Japan.

There's a common saying customers are gods but Iran isn't truly values but he also believes that for him his workers are also God's having worked in the restaurant industry for so many years.

He's realized how crucial it is to create a strong relationship with his workers and satisfy their needs along with his customers.

Excuse me.

Can I bother you?

Do you come here often?

What's your favorite here?

Thank you.

Yeah lunch time is over.

You must be tired now they prepare for Mark and I a shared meal between the workers while they clean up the shop.

Hey how long are the leaves?

Good for?

Where do you get them?

Really from where?

Holy moly?

That's a lot of food.

How is it?

Can you heat all of it by the way?

Do you have anything you want to say to everyone?

Okay then let the race begin after their meal.

They rest for a little bit and then start again for the dinner prep.

So that's another one in the books.

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

So there you go.

That is behind the counter at a traditional japanese restaurant.

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