Name: 逃亡到日本的隱祕山莊 (Escaping to a Secluded Japanese Mountain)
Uploaded: 2021-01-14T08:32:52.000Z
Duration: 16 min 14 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

We all dream of it at some point or another don't we?

Escaping to a sacred mountain temple -  somewhere remote, somewhere quiet

where we can meditate and get away from it all.

The stresses of the daily life, the stresses of social media and the news and everything

and that is exactly what we're gonna do today.

It's the brainchild of one man; this man.

Ryotaro: Alright so today - you know you've been so online recently, like on Twitter and Facebook

and of course YouTube, and it's too much interaction as well.

They get you to your answer to comments, and they go "it's just what you'll be doing"

Ryotaro: So I'm taking you to this temple;  which is 1,200 years old

and then put you into this strict---very strict training; Yamabushi Mountain training

Chris: But before we get to the strict mountain training and the secluded mountain

we're first going to one of the best most critically acclaimed restaurants in all of Tohoku

So---before things get strict they're first  gonna get rather gluttonous indeed.

The region we're visiting surrounds the town of Tsuruoka in Yamagata, about a 30-minute drive south of the town

I once lived in, where I worked as a teacher for three years, and I'll gladly admit it's a region

I miss living in for the scenery alone and for its somewhat mystical surroundings

thanks to the area's roots in the religions of Shintoism and Buddhism

but more on that later because first there's food to be had.

So this restaurant, the Ai. Ché-cciano, is owned by a chef called Mr. Okuda

and he was counted as one of the best hundred chefs in the whole world

Chris: Born in Tsuruoka in 1969, Masayuki Okuda has prepared food everywhere

His reputation comes from his philosophy of carefully sourcing local ingredients

which had been selected to cultivate a deeper appreciation for the food - and for the local area itself.

In the case of the Ai. Ché-cciano restaurant, he's managed to fuse Italian style dishes

with ingredients within a 30 Kilometer radius of the kitchen; from the nearby mountains, to the Sea of Japan.

So our first course has arrived and it is

Flounder, the fish from the Sea of Japan, just about 10 Kilometres that way---

so all the food here's local, but it's the salt that's the really interesting thing.

The salt has been harvested on the night of a full moon

when the water changes current, apparently it's the best time to get the salt from the sea

You wouldn't normally think of those kind of things

but it's that kind of consideration that goes into the food here that makes it such a critically acclaimed place

and now Ryotaro is gonna review it for us.

Ryotaro: You actually feel the salt because---

Chris: well I should hope so, it's harvested on the night of a full moon.

Ryotaro: So this is the salt; normal salt is finer and a smaller scale, but this salt comes in this size

and so when you actually put it in your mouth you should feel the salt.

Chris: You put the salt in your mouth and you feel the salt...you've put my food reviewing to shame.

So we got our next dish; which is Fugu-infused risotto.

I think it's the first time I've ever had Fugu actually---

the Blowfish which can kill you, so it's the most dangerous risotto I've ever had.

It's got seven herbs on top which are there to

cleanse the palate before the main course.

Looking at this risotto makes me very happy because it reminds me of a comment that I read yesterday

"Why do we never see Natsuki and 'Risottoro' in the same video, do they hate each other?"

The reason you never see Natsuki and 'Risottoro' together is because they're actually the same person

with a severe case of split personality disorder---

One of them smokes 30 cigarettes a day and the other version is just bald

but all I know is your new name is 'Risottoro' from here on in.

Chris: It seems rather fitting that after receiving this comment yesterday you're now---

Ryotaro: 'Risottoro' with a British accent, is that right?

is definitely really worth risking your life

Chris: You heard it here first; straight from the mouth of  'Risottoro'

Ryotaro: Okay, so we now have pork, it's called Yamaguchi pork

yeah, it's a local pork 'grown' in this area

and it's plain and what's so special is that it's been matured and it almost tastes like dried ham

It's charcoal-grilled too, so it's crispy on the surface and very juicy inside.

Ryotaro: Since they caught the Cod in the Winter it's got a lot of fat in it so it tastes different---

Chris: The Cod actually changes flavour throughout the seasons?

Chris: That's quite cool, didn't know that!

Ryotaro: Well yeah, of course, you don't know anything.  So anyway---

Chris: You know, numerous are the times that I've visited a restaurant that hasn't quite lived up to its reputation

It's not every day you get to go to a restaurant where so much thought goes into the ingredients.

The way they use sauce and the way it's prepared---

long will I cherish the memories of the Yamaguchi pork and the Blowfish 'Risottoro'...

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逃亡到日本的隱祕山莊 (Escaping to a Secluded Japanese Mountain)

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practice

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sense