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  • this video is brought to you by stress raise in this video, I'm gonna take you inside a traditional Japanese a charcoal grill restaurant, Roboto.

  • Tonight we're in Ginza and I'm taking you to a special restaurant that not a lot of people know about.

  • In fact, I'm kind of excited because I'm kicking off a new series called Hold My Miso for a lot of you that are familiar with my videos who have watched it over the last couple years, know that accumulate a lot of my favorite spots, my favorite restaurants, and put it in Top 10 videos where I kind of show like little bits and pieces of each restaurant.

  • But in this video, I Connor wanted to switch it up, and I wanted to focus on one particular restaurant.

  • I wanted to show you the ins and outs, the history and the full course meal, just everything that has to do with one particular restaurant.

  • And the reason why I call this serious hold my miso is because you see a lot of videos out there that highlight and showcase very popular places sometimes turns trap.

  • And in these videos, Icon wanted a step back and show you kind of some hidden gems.

  • But at the same time, it's not like these restaurants are not popular, that actually popular among Japanese people.

  • They just don't get highlighted in international media.

  • So here we are today in the first episode of Hold My Miso before I start.

  • If you want to see what I'm doing on the daily, check on my INSTAGRAM account.

  • If you want, help some other channel check out the Tokyo and Japan merged.

  • And if you have questions about your Japan travels or you want to connect with people who love Japan, check out my discord.

  • Community thinks they're always in the description that all said, and without further ado, hold my miso because we're going on a hidden gem.

  • Food adventure today or in Ginza, Gins is known to have the highest real estate and land value in all of Japan.

  • It's known for its article in high fashion stores and world class high end restaurants.

  • In close proximity to ski the market, Ginza has flourished into a food wonderland for many Japanese Sore Obata is a Japanese charcoal grill couple restaurant sneakily hidden in the back streets of Ginza, making it a perfect spot to embark on our hold.

  • My miso journey.

  • It's 1/3 generation shop with more than 40 years of history.

  • Robot A specializes in high quality.

  • He say baby shrimp, which looks similar to a lobster but taste mud sweeter and richer.

  • So what's nice about the restaurant?

  • It's like a utility style meeting that they cook everything on an open flame.

  • You could see the charcoal.

  • They actually have to put the skewers and actual dirty bits of that sticks and cooks everything back to the day in Japan, who is kind of a conditional way of cooking inside a house.

  • Basically, they would have a fire at the center of the house and come in.

  • A sunken ship would have ash and charcoal.

  • Lt's just cook all of the food in the center of the house over, kind of like a grill, and this restaurant specializes in that.

  • So I ordered their basic course called Rome for 8000 yen, which includes 10 items are food.

  • Adventure begins with these three appetizers, egg putting with an essay, shrimp dashi and spring bamboo shoots, Oyster in man, Ohana.

  • Ow!

  • Hitachi and She Rocco, with an orange ponzu sauce.

  • The boat was such a pretty shape.

  • It's almost like a flower opening up the first course.

  • You have some fresh oysters, as you can see right there.

  • So oysters are just so fresh and mixed with this.

  • No, no, Hana.

  • It's Michael really light dashi.

  • So just kind of like a very kind of refreshing, easiest, subtle taste.

  • This bowl here is a Chicago.

  • Chiraq itself is a sperm.

  • Think it's cod's firm, a little water balloon exploding their mouth outside of it.

  • It's like a thin skin layer.

  • And then when you press a little bit with your tongue, all of it just explodes all of the juices.

  • And they use their own original plans of its made from orange.

  • And it's just really nice that you don't get near the bitterness.

  • You do some of the plunges.

  • Let's taste this child on Bush's.

  • This is quite a whole set for an appetizer.

  • Oh, look how nice someone looks like tofu.

  • Like Julie that is so really like Strong solid is every taste.

  • The dashi is actually from the F B.

  • Shell also has some talking loco, which is bamboo.

  • It gives it like a nice overall, Onishi texture like really smooth and silky teller machine.

  • Next is a sashimi platter.

  • Seven.

  • He's a shrimp freshly delivered from Nagashima port and me, a prefecture and accompanied with an assortment of the freshest sashimi the area has to offer coming straight from the ocean.

  • You know, each carefully selected fish is bursting with you, Mommy, pretty much just gotta start with these baby, right?

  • I mean, that's why we're here.

  • So look at that chunky piece of really puts a smile on my face to have such a fresh seafood.

  • Just how fresh these pieces of sashimi this'll is fresh.

  • You can actually ate that.

  • She's so with the baby.

  • You could put happiness on a plate.

  • That's what they did here.

  • So it's now time to pay for this meal.

  • Thanks again the square space for sponsoring this video.

  • Without them, I wouldn't be able to make all of these videos for all of you if you don't already know scripts based on the perfect place to host your online presence.

  • In fact, I use square space for my own Tokyo See Red Japan travel website.

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  • That'll said, Let's continue on with the meal So I have a special treat for you.

  • All in this new episode won't buy me so I asked the chef to prepare something for us that's not on the menu is kind of like one of their hidden menu items.

  • You see these huge mortals say maybe our gate.

  • So look at this huge piece of Evie Bride for a style kind of like a card, I'll get style.

  • You can see the golden brown, crispy nous I can see why people consider this kind of like a lobster, because it's just so big.

  • Look at that.

  • It's like big as my finger, that tail right there.

  • Let's take a bite of this on Lee Damn, that's life changing tastes like how moist and succulent baby still is that pops in your mouth all of that flavor that is amazing.

  • And the thing about you say Evie, and what's nice about it is that it's like a little bit different than lobster itself is that there's a lot of sweetness that comes from the meat for the sauce that they put on here.

  • It's beaten me so so when people say mean so it's actually guts of the abbey itself, so it's almost like a bitter taste, but it just works so perfectly.

  • It's like shrimp on from Bonn.

  • Sure, in the deep fried is a A B from the hidden menu is joined with the set.

  • He's a baby shrimp, miso, croquet and person cheese.

  • Anybody got co temporal booty.

  • Garko is a smoke pickled radish unique to the Akita Prefecture.

  • It was like a fried all Oh, that's amazing.

  • And a pop of the cabbie was completely blown away because this temper is a cheese pimp world with mixed and blueberry I've never even had before.

  • I don't even know what to say, but awesome.

  • It's awesome.

  • And this is the core.

  • Okay, which is mashed potato inside.

  • But what's interesting here is that it also used miso to mix in with a mass potato is a phenomenal well, I was enjoying these appetizers.

  • I could view it directly in front of the the chef.

  • Massively begin the cooking process for the main dish.

  • It's quite amazing to see firsthand how the food is prepared and take in all the intoxicating smells from the fireside cooking.

  • The first main dish is this.

  • Charcoal grilled is a heavy pre cooked in the kitchen and then finished off on the it ot charcoal grill to preserve the moisture.

  • And new mommy, the chef coats the service of the abbey shrimp with a shop zone.

  • Original oil made from shrimp shells.

  • Wow, look at these 2000 sauce who think this is like really done pieces of Abby.

  • Oh, this'll is literally like a shrimp lover's paradise and chest.

  • So succulent, so much Reagan Amazing Play and the Evie cops in their mouth.

  • They go like the juices Just pop every time you have a bite on, Then you also have kind of like me so from the FBI as well.

  • So you get a little bit of the body and the bitterness, and the second main dish is charcoal grilled beef.

  • The chef uses a black hair wog you from Kagoshima, known for its high quality marbled and strong tasting beef.

  • Raised in a natural and warm tropical island, the chef carefully and slowly cooks the beef to perfection.

  • Damn, he can see out tender the meat is just by looking at it.

  • The sides are freshly picked vegetables from Noto Kanazawa, slightly salted and perfectly grilled.

  • What I love about Robot A is that you can not only enjoy the taste of the food, but you can experience the Japanese it Odie cooking process right in front of you.

  • In fact, it's quite difficult these days to find restaurants in Tokyo that I prepare its food this way.

  • Wait.

  • Look at this Kagoshima beef.

  • You can see that it's been grilled on outside from that moment of flame, perfectly red on the inside.

  • The meat itself is phenomenal.

  • So tender and you can taste the actual smoke and the charcoal coming off me.

  • You can see all of the oils and the fats still in the city.

  • They actually a special hopping for a special seasoning can see right there that I've put on top of it.

  • And that's actually wasabi and may unbeatable if you guys don't know jamabo.

  • She is basically like a pickle here in Japan, and what they've done is they've taken that my bushy, and they mix it with us.

  • Obviously you get that that tangy Freddy like pickle tastes, but with wasabi kicked it.

  • Accompanying the main dish is a warm bowl of Luffy.

  • Steamed white rice, uniquely prepared in a donut clay pot, writes itself is grated as Ito.

  • My first class rights, which is produced from a single rice farm whereas most rice sold in Tokyo, uses a blend of rice from multiple rice farms, a big helping of rice there.

  • This rice is really can't get enough of this meat and rice combination to finish off this insanely delicious E C.

  • A B full course journey is this E se a B miso soup.

  • The chef uses a strong Evie does she made from the shells Having thank you so much.

  • Money coming from this way.

  • So have the small chopped scallions.

  • We have some outside here that a cool head of heavy and their marinate All of that goodness.

  • And I took off all that money.

  • When you taste it in the way and what's really nice about just the environment itself, probably hear all the people behind me right now, very friendly and kind of like relaxed atmosphere.

  • You can see that I'm not like running a suit or anything this morning, but I'm like a nice, nice sweater.

  • I guess you could call it that Got nicer casual sweater, nice pants.

  • You know, like super dress up.

  • Everyone here is like just talking to each other.

  • It's kind of like a bar counter style restaurant.

  • So you're just sitting next to people that everyone is like talking to one another, and it's just the perfect atmosphere.

  • So, yeah, if you're looking to bring your wife, your girlfriend, your husband, your boyfriend or anyone that you kind of love, I just want to hang out with my special time.

  • This is a great idea.

  • So that includes the Focus video today.

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  • Help me out and hit that like one.

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  • But I get you guys in the next.

this video is brought to you by stress raise in this video, I'm gonna take you inside a traditional Japanese a charcoal grill restaurant, Roboto.

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罕見的日本炭火燒烤美食|握住我的味噌 (Rare Japanese Charcoal Grill Cuisine | Hold My Miso)

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    林宜悉 發佈於 2021 年 01 月 14 日
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