年間１０万人が訪れる温泉旅館厨房の凄腕料理人たちがマジ最強すぎた丨Japanese buffet: Kaiseki cuisine

年間１０万人が訪れる温泉旅館厨房の凄腕料理人たちがマジ最強すぎた丨Japanese buffet: Kaiseki cuisine

(Executive chef) Another day please! A buffet for hundreds of people every day
A close look at the ryokan kitchen where kaiseki cuisine is prepared! Skilled craftsmen in action! Preparing dishes that attract 100,000 customers a year! Homemade soba Famous hot spring in Hokuriku
Awara Onsen A hard-working young master! Live buffet! Cooking boldly before your eyes! Veteran chefs entertain guests with sushi. Luxurious fruit juice! ryotei Kaiseki cuisine that is too good to be true The best sushi for your taste buds! Echizen Tororo soba Awara-shi, Fukui,Japan Ryokan
Grandia Hosen With special permission from
we closely interviewed the kitchen cooking! We talked to the executive director (young master) Pleased to meet you
Thank you! Our feature is still Japanese kaiseki And then private dining rooms We also have banquet dishes
and shabu-shabu We also have a buffet Keeping this grade I think there are very few inns that can offer culinary craftsmanship and skill and the service that makes it possible The variety of categories of rooms in the hotel is also very important, so The cooperation of only our hotel I’m wondering if it’s connected to our strength Echizen crab is also a mainstay of
Fukui Prefecture. No matter which way you come in spring, summer, autumn or winter,
there are many delicious foods other than crab! We serve really good food! So it’s based on Japanese food As a ryokan, we also want to transmit Japanese culture, so
we value that. The executive director (young master) is actively disseminating information on Instagram and YouTube Some of the SNS videos from Waka-Danna and Executive Director Yamaguchi TikTok
Ryokan is now absurdly interesting! Shooting videos every day and sending them out on SNS Known by guests 10:00 hotel kitchen morning meeting Executive Chef Tamotsu Buetani
Supervised JAL first class in-flight meals, etc. Please take care today! Served at restaurants and buffets
Food preparation begins roast beef Skinning kampachi Kampachi fences This is the stuff for the bowl (soup) Ai name (ayu fish girl)
Yu frosting (a little fire on the skin and meat) checking the kitchen
giving advice and instructions to the executive chef prawns Preparing prawns for the turf boil If you heat them like this
the shrimp will bend combing to keep them straight As you boil it, the shrimp and the shrimp meat and it opens up a little gap between the shells This is still an experience On the other hand, if you boil them too much,
the prawns will shrink. So it’s a matter of judgment. Put them in the broth Use the proportion of broth determined by the chef Is this for kaiseki This is a buffet Baked sea bream in the oven washing bamboo shoots It is a hawk’s claw cook until the bamboo shoots are no longer soggy and
tender Sea bream roe They start to curl up cools Put in soup stock put a lid on serve sea bream dessert Tuna being processed! The back part of the tuna This area is called the back part of the tuna (Kaiseki menu)
The chef makes it every month considering seasonal ingredients various things at that time of the year In winter, it’s Echizen crab. using seasonal ingredients Hachiman konnyaku (red konnyaku) Tuna (The number of cooks) is about 25 More than 30 if you gather the part-timers From veteran to young?
Yes. I think it’s my job now
to create a good working environment for young people today (About the food)
It’s the serving style that meets the needs of today’s customers buffet, but
there are many different kinds of buffets. I want people to enjoy
the elaborate dishes one by one, and We try to exceed our customers’ expectations We strive to exceed your expectations Roast beef of Wakasa beef Cheese platter Soup Sakura snapper with egg white cherry sea bream with egg white Putting egg white on cherry sea bream remove excess egg white Top foie gras mousse with
caviar crab Salmon on a skewer Thai sashimi Cutting melon Putting ham on top Dengaku with miso is served as a garnish for grilled dishes Spreading miso sesame Tataki of bonito Cutting the big fatty tuna Delicate knife work Crab on shrimp anchovy
Placing a little bit of salmon Thai sashimi 12:04 Use for braising Prepare carefully dragonfruit fillet them Steak on the griddle in front of customers We’ll lay it out there and serve it with hot vegetables on the side. Preparing for that. Our executive chef showing us his fruit carving! And I’m interested in Japanese cuisine and I like to peel vegetables There are vegetables that are cut into decorative pieces. I liked that kind of thing, so I’m interested in this kind of thing If it was something hard or
like a padlock, the knife would be different. This knife is a very thin, razor-like knife. I put it in salt water to keep the yolk from turning I’m trying to imagine a pattern that peels quickly, dynamically, and cleanly. I’m trying to imagine a pattern that I can peel quickly, dynamically, and cleanly. While the kitchen was taking a break, we toured the facilities in the museum. footbaths and footbaths
wind and water ball Dinosaur Kingdom Fukui Enjoy the pleasure of travel and healing with a view of beautiful Japanese garden Onsen egg Ishigama (stone pot) for onsen egg making experience Put eggs in and wait 20 minutes
Onsen eggs are ready The lord’s bath
Choyo kokkoto fukitei
hinoki big bath Luxurious space with the scent of hinoki Villa Kotto Fukii-tei We were guided to the villa, Koto Fukiitei. Suite with hot spring open-air bath Open-air bath connected to a spacious wooden deck for a relaxing time Giants players also stay here Grandia Yoshisen
I am the young proprietress, Yoshiko Yamaguchi The skin is smooth and
said to be the hot water of beauty! Please visit Awara Onsen again! Nearest station Walking distance to Grandia Hosen 16:22
Prepare buffet and dinner Golden threadfin bream
oiled once before grilling Hitsumabushi Shabu-shabu meat Seafood roll Sea Tuna Carrying the finished dish making soba noodles (buckwheat noodle making)
only 30g per person as a part of the course roughly 30 servings per kilo than ordinary soba noodles from a soba restaurant We make it as thin as possible I change the soup for soba noodles every month. Soba flour is produced in Fukui prefecture
Soba flour is milled Water is famous water from Awara Uchiko is made beating powder buckwheat noodle making finished The first dashi called “suiji Customers are served at 6:00
Dashi is made just before Dried bonito flakes from Makurazaki, Kagoshima In summer, the chef is particular about keeping it light. Sometimes he uses maguro shavings. Check the taste 3rd floor is buffet area Restaurant
Toki no Kura Cooks live in front of you, making sushi and grilling meat Said to be the most luxurious buffet with over 100 items Preparation work is underway to open the restaurant oatmeal and rice restaurant Grilled shrimp Steak Red vinegar for sushi rice Use red vinegar
It’s rich and tasty and goes well We are particular about both salt and sugar. Grilled mackerel sushi Deep fried tempura Mussels steamed in white wine Sakura shrimp and spring vegetables
Peperoncino Baked sea bream with herbs Onion quiche Chawanmushi with crab Hitsumabushi with eel Baked salmon pie in wrapper 18:00
Buffet open We take the buffet Fresh fruit juice Experienced chef holds it in front of you Superb dinner buffet plan (dinner only)
14,300 yen per person per day Shrimp Each dish is elaborate! You can enjoy freshly fried and baked as much as you like Sushi Tataki bonito Tuna Sumptuous toro
Sushi that unwinds in your mouth… Fukui’s specialty
grilled mackerel sushi Kaisenmaki 18:30
Ryotei Kotobuki Sweet shrimp makotake yuba maki Yukinoshita Sakura-dai shuniro-age Yukinoshita Sudachi Menu for the day of shooting Actual food
Non-alcoholic beer Firefly squid, small sea bream pickled in bamboo grass
shiitake mushrooms and other scallions! Koshi no Ruby Petals served with lily bulb Firefly squid goes well with vinegared miso! Seasonal vegetables (for two) Foie gras mousse amber Caviar on top Toufu Steamed sea urchin and dashi jus on top Wolfberries Wata of sea bream
with yam on top sea bream’s guts
are accompanied by tree buds on top simmered roasted duck with butterfly egg and cheese
simmered prawns and shrimps with various cucumber skewers Today’s bowl of
egg tofu and ayu fish girl We have prepared the tamago-dofu with Fukuji chicken eggs and ayu-oome with kuzu-uchi! Today’s sashimi, it’s a leaf.
Prepared with salted cherry leaves! kanpachi, chutoro, amaebi, sakura snapper Plum and sea urchin soy sauce, charcoal salt Sushi with squid and sea urchin This is too good…! Today’s grilled dish Fukui A5 rank
Wakasa beef yuzu-an-yaki Matsugasa-roasted sea bream Kintoki kusa fu dengaku served with balsamic sauce Kinmeidai with rape blossoms sauce
rich fat and elegant sweetness Echizen Tororo soba Echizen Tororo soba Fukui’s famous soba
The best soup stock made by the executive chef’s special… Sweet shrimp makotake yuba maki Deep-fried cherry sea bream in spring color Saxifrage tempura Truffle salt on top Sakuraebi gohan Usui beans Rice with sakura shrimp Rice with sakura prawns Pickles Aka-miso Seasonal fruit with apple jelly (Executive chef visits each private room) How would you like to eat? We’ve prepared the best of the season’s ingredients. (Staff)
I’ve been watching the process of making this dish during the filming, so it’s very moving to actually taste it. Total 111 guest rooms (39 Japanese/Western, 57 Japanese style, 4 Western style)
Guest rooms with outdoor bath, etc. Dishes are prepared according to room type and
plans (4 dining locations) Bettei
kokutei fukitei Dining Fukuraku Ryotei Yuzen Restaurant Ki no Kura
It’s been a year since the Hokuriku Shinkansen started service! Please come to Awara Onsen, which is convenient from anywhere in Japan!

店名　グランディア芳泉
地図　https://maps.app.goo.gl/mUKF9J93Pw8g7zrB7
住所　福井県あわら市舟津４３−２６
WEB　https://www.g-housen.co.jp

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