Okay so I'm back here in embassy Tokyo, one of the most favorite place for salary men to drink at night.

This one is going to be a little bit different from the series because we're going behind at Izakaya that focuses on soba 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 with the channel then definitely check out my Tokyo and Japan merch.

If you have any questions about Japan and Japan travels then check out my discord.

Alright let's do this.

Here we go.

Just a one minute walk from the station Hibiya exit, you'll find a local japanese soba noodle shops opened in 1975.

It's become a salary man's favorite for its large serving sizes and quality.

Oh that's a store manager.

Fuji Morrison.

Good morning.

I guess he's the first one to arrive today.

So where are the other workers?

So how long have you been working here?

What did you do before this?

The first thing he does is to carry all the deliveries in all delivered at the door just as the day starts to work out going back and forth.

First thing in the morning I guess those Japanese city crows don't mess around.

01 of the workers is here.

So the shop buys our fish directly from the Toyota fish market.

He still has about two hours before opening but he already prepares the store signs, the shop itself is tucked away in one of the areas of back alley streets.

So the science help attract passerbys and notify them that the store is open?

Oh he's using different oils.

Hey what's the difference interesting.

Oh snap.

That's a sober gamma.

It can cook up the 10 noodle servings all at once.

Now the workers ready to soba dipping sauce that they started the night before.

Apparently serving speed is extremely important in busy sober shops.

So storing it in smaller bottles make serving faster and more efficient and before using the bottles, the shop washes it with the actual sauce that goes inside.

This is a traditional japanese cooking technique called G.

R.

I.

Which helps prevent other ingredients taste and aromas from contaminating the sauce it's being used for.

Hi how old are you?

Cool.

How long have you been working here?

Oh really?

Dope now he cooks the rice.

Oh hello.

Oh cool.

It's going to be a little more international than other videos.

Now the workers prepared various sauces served in the shop like the tempura sauce, katsu sauce and so on.

Okay so while the workers are busy on the sauces and other prep fujimori san starts cleaning the fresh fish.

He says that since he was originally a chinese food chef, he didn't know how to prepare and cut fish but from the looks of it now it seems like he's mastered the technique.

So how did you learn?

What's the hardest thing when preparing and cutting fish for example with the chewy texture?

Taste better?

Cut thin while a soft fatty tuna taste better cut thick.

Understanding the characteristics and textures of each fish is a critical skill required to prepare it in japan.

So do you get days off?

Wow, congrats, How old is your baby?

What's his name?

I see.

How long did you go out before mary?

Wait, how old are you?

Really nice And while skate hey is a go to soba noodle lunch spot for locals at night.

It becomes more of a traditional Japanese Izakaya drinking restaurant offering a variety of menu items.

And this fresh fish is used for the sashimi and shimmy saba.

How long have you been in Japan?

Got it?

How do you like it?

Oh another worker came in hot diggity.

He's preparing the pork katsu hitters, one of my favorites.

So because the shop gets so busy during lunch time, the workers must get each item on the menu as ready as possible.

So can you be quickly cooked or fried at the time it's ordered.

Now he's going to prepare the soba U, which is served after finishing the soba noodles, soba U.

Is known to be the actual water used to cook soba noodles.

But many japanese restaurants today simply makes a soba flour with the hot water to create the nutritious soup.

You have a hobby?

High play tennis in high school?

Were you really good?

That's amazing.

How fast can you serve?

Damn.

Do you play with your wife at all?

What does she do, pots and pans that kitchen love?

Huh?

Now he prepares the edema which are like tempura scraps used as a topping for their tanuki soba, which oddly directly translated means raccoon soba wow.

So what do you do on your free time?

I see.

What's your hobby guitar, you can play?

Cool.

What genre like pop interesting.

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Alright here are the noodles they're freshly made in their central kitchen since they have a few different sober shops in the area.

So what's the ratio of your soba and another worker has arrived?

Good morning.

Oh, the shop delivers as well.

How many of you sell a day?

You must be super busy on rainy days.

I see before the store opens a shop prepared samples for today's specials to set out in front and it seems like the shop is making tempura today with dried green seaweed called nori.

Oh he's finally cooking the soba.

I guess this will also be used in the food sample dang.

Look at him go unlike pasta, soba noodles don't have the same elasticity and it quickly becomes sticky and hot water.

So washing and cooling them down is an important process to create the perfect firmness.

Perfect soba noodles fresh on the boat, all plated and ready to be set out in front for the customers to view when they come in.

Yeah, 11.30.

The shop is finally open the first customers here.

I guess he ordered the seaweed soba.

Since the workers completed a lot of the prep in the morning, they can quickly make the orders.

Apparently they usually get about 100 and 50 customers during lunch on a sunny day and on rainy days they can go down to about 50.

So we'll see how the day goes.

The restaurant is starting to fill up.

So the workers must follow suit and keep pace.

One cook the soba and tempura while another finishes the plating, which then gets brought out to the customers by the servers.

They almost work together as a team in order to meet the hungry lunchtime crowds.

That Katsu don rice bowl looks phenomenal.

It's rather quite common for soba noodle shops in Japan to also offer dung jury rice balls like katsu don and to put it on on their menu.

I usually order in Michael's ordering the soba noodles.

They seem busy.

So let's go talk to the customers.

Excuse me.

Do you come here often?

Oh how often do you have any recommendations?

Why is that?

What's special about this place?

Thanks.

Hi, can I talk to you?

Are you a regular customer?

What did you order today?

What do you like about the shop?

Thank you.

It looks like the lunchtime rush is hitting its peak.

So the workers must work seamlessly as they not only have to prepare orders now, but they also need to wash the dishes to cycle back through.

So interestingly most of the workers have the weekends off which is unlike most restaurants in Japan, but this embassy area itself is unique in that it's a heavy business district.

So most regular customers are from local businesses who are also off during the weekends since it's slowing down a bit.

Let's talk to one of the servers.

How long have you been working here so long?

You're japanese.

Right, How's it working in a more international shop?

Awesome.

Hi, how long have you been working here?

What did you do before this?

So how did you get this job?

Nice.

How old are you?

And what do you like about this job?

What are you doing?

Oh damn.

Since it's slowing down now one of the workers is able to take the break early.

So fuji Morrison is preparing the mechanic early lunch provided by the shop and today he's making fried chicken in a chili sauce, which is a chinese inspired dish.

Hey, so growing up, did you think you were going to be a chef?

How did you learn to cook?

And what's your favorite food?

Really?

Oh, I ate last night.

It's amazing though how much time and effort he puts into making the mckinney for his workers.

I guess it's his own way of saying thank you.

That's something.

Oh, he's got his food to what now seems the soba noodles are cooked after the delivery guy arrives to ensure that their customers receive the freshest noodles possible.

What's this?

And that's another one in the books.

If you want to check out this Izakaya soba shop yourself, I'll be sure to leave a link in the description.

Okay, so that's behind the counter at a soba Izakaya, I hope you guys like this video.

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