25歳大将の挑戦。一台のキッチンカーから生まれる高級江戸前寿司「魁」

25歳大将の挑戦。一台のキッチンカーから生まれる高級江戸前寿司「魁」

Circling Japan in a kitchen car, I want to do something that nobody else is doing. Sushi chef making sushi at Sushi Sakigake, a kitchen car. Kai Kobayashi(25). He started his training at the age of 18 at a sushi restaurant in Nishi-Izu, Shizuoka, At the age of 25, he started his own restaurant in Ginza, Tokyo, Azabu, and Niseko, Hokkaido, In January 2024, he opened Sushi Sakashikage. He and his girlfriend are running the restaurant together. Q. What made you decide to become a sushi chef? I had a part time job when I was a high school student in Shizuoka Prefecture, There was a sushi restaurant about 30 seconds walk away, at a place called Matsuzaki, The owner who trained at “Karaku” in Ginza has a restaurant there, After training there, I went to Ginza and worked there for about 3 years, After that, I went to many different places, I had an international orientation, so I tried to go to the United States once, I couldn’t speak English, I went to a hotel in Niseko, Hokkaido, for about six months, And after I came back from there, I went to Italy for three months, Then I went on a cruise called “Nippon Maru, I was doing rather a lot of different things, For seven years (I trained). Q. Why did you decide to start a kitchen car? Originally when I was in high school and starting sushi, I decided that I was definitely going to start my own business at the age of 25, at about late 24 years old, I mean at a unit price of 20,000 and 30,000 of course, I thought it was a little bit early, I shouldn’t have done raw food in the kitchen car, But about three years ago, the law was changed and now you can do it. But nobody has done it yet, So I thought, “Well, I’ll do it, Q. When did you start the kitchen car?I started in January of 2006, about half a year. Q. How are your sales?It’s more than I thought it would be, There are so many expenses that I’ve noticed since I started, I think it’s very hard to do anything. Doing it with gasoline generators and accumulators, There are some places where you’re not even allowed to use generators. You can’t even do sushi in a food cart, Even kitchen cars can’t do sushi, he says, I’ve been told that a lot, that you can’t even get a permit, I think that’s why I’m doing it. My name is Kai Kobayashi, That’s where the name “Kai” comes from, Because the name of that “Kai” comes from “the first of things, I wish I could live that way. I want to do something that nobody else is doing. Hairy crab. Luxurious nigiri with leg meat on top of unrolled meat. This is a popular menu that many people come to this restaurant for. Hairy crab loincloth is opened and stuffed with salt. Kombu dashi (kelp broth) is taken. What I want to do, While going around Japan in a kitchen car, Stopping at fishing ports, markets, and so on, I want to go around Japan, stocking up on fish there. All the good food, local cuisine, and so on, There are a lot of hurdles, but I think it would be interesting if we could do it. I think we can do it if we try, Today’s recommendation is chilled chazuke. Fish with sesame soy sauce, And make it cold chazuke. Limited 5 meals. Hamo. Q.How did you meet your girlfriend? After work, at the place where I worked, (She) came to work part-time, That’s where we met. Q. Are you the same age? No… A little bit higher. Approaching business hours, changing into cooking clothes. Kitchen car so I can’t see my feet, I change into footwear every day. I have a bottle of alcohol, but I don’t do much with it. Baby scallops for bara-chirashi. Salmon also cut into small pieces for bara-chirashi. Q. What do you enjoy most about your job?I enjoy thinking about how to make customers happy. Since I have them go with me wherever I go, I think it must be very difficult. Snapper. I would like to have a store. I’m thinking about that too, If the kitchen car still ends up halfway through, that’s what I’m thinking, Let’s start with the kitchen car, But I’d like to do stores as well, if I get a chance. A regular customer comes to the store. Salmon bowl order comes in. I don’t do it now, but I’m a regular, Every week when (the kitchen car) is here, I come to buy. Right now, I’m into salmon bowls, so I’m having salmon bowls, I sometimes order something different, There were times when I didn’t even know they were coming, After I knew they were coming, I would come every Thursday. I also come to see the app. Raw and seared salmon on rice. Salmon on rice. I tried to find a restaurant, but I heard only kitchen cars, I was very surprised. It’s more like a kitchen car that doesn’t advertise such bon-bons, I’d like to make it something like, “Only those in the know know.” About 3 million, including all modifications. Most of the customers who come to the kitchen car are regulars. They come a few times, He came when I wasn’t able to come because I was on a business trip or something, It’s been a long time. Delicious. Wasabi is also delicious. Looks like last time I had tai (sea bream) and maguro (tuna) on rice. Today, he ordered BARA-CHIRASHI. Q. Why do you buy at “Sakigake” when there are other sushi restaurants? I thought I would taste it because it’s so unusual to find it in a place like this, That was delicious, and I came here several times, but I was closed, I don’t know if you are a young couple or not, but you are doing well, I’m going to support them. It’s amazing, this kelp. Maybe it’s just as good as water dashi. Put katsuobushi (dried bonito flakes) in kombu dashi (kelp dashi). Strain soup stock. Salt is added to ice water. Sardines. Herring. Because they don’t have eggs yet before spawning season, It’s fatty. When the two of you did something to each other during the interview, They always said “thank you” to each other. This customer ordered 10-piece nigiri, mini bara chirashi, and chilled chazuke. Tuna. Bluefin squid. Seared conger eel. Dashi for chilled chazuke. Tuna, salmon, squid rolled thin. Mini bara chirashi 540yen. Omakase – 10 pieces sakigake nigiri 2700yen. Chilled chazuke 540yen. If true, if you are looking for businessmen and so on, Lower the unit price a little more, I think it would be better to do something like a rice bowl for less than 1,000 yen, I’m listening to the customers, The ones who want it done as it is because it’s good food, I’m doing it at this price because there are a lot of people who want it as it is, I think if they try it, they’ll say, “It’s delicious, It’s a hurdle to get people to eat it. Lunchtime business is over and they move on to the next location. horse mackerel. Sardine bones. Hairy crab steamed. On Saturdays and Sundays, they take requests for business trips and also accept orders for catering and box lunches for large groups. Azi. Herring and sardines are lined up and sprinkled with salt. Shredded takuan for bara-chirashi and chilled chazuke. Some people come here to bring their own sake. Cutting this takuan into thin, thin slices, It is one of the points of BARACHIRASHI. Take the bucket as well. A ladle! Prepare nigiri stuff. Conger eel. Snapper. Matou snapper. Bluefin reef squid. Japanese horseradish. Bluefin squid cut into thin strips. Sushi is made with hand vinegar. Baby scallops. Omakase sakigake nigiri 10pcs. 2,700yen White meat is matou snapper and next to it is angel shrimp. Medium fatty tuna and baby scallop tsukudani. This is boiled conger eel and omelet. Wash salt off herring. Vinegar. Sardines are tightened with vinegar. Wasabi inari”, rice mixed with wasabi pickles and takuan radish. Wasabi Inari 3pcs. 540yen. Tamagoyaki preparation. Sangwon sugar and soup stock are added to beaten egg. Soy sauce. Salt. Spread egg thinly on frying pan and roll. Redfish, matou snapper, and salmon. Red tuna. Matou snapper. Salmon. Bluefin reef squid. Angel shrimp, derived from the fact that they are farmed in New Caledonia, which is called “the island closest to heaven.” Angel shrimp. Bluefin reef squid. Medium fatty tuna. Baby scallops. Snapper (sesame soy sauce). Torotaku. Boiled conger eel. Torotaki. Haruko tai. Around Japan, and delicious food in various places, I want to know about the local cuisine, and I want to know all about it, He’s going to make a course for each customer, tailored to each customer, I thought it would be great if we could do that, I would love to do something like that. Softness is Haruko-tai’s strong point. Softness is the characteristic of Haruko sea bream. If business trip was about 2 hours from Tokyo, Even in Chiba, You can go as far as Shizuoka. I can get to Mishima just in time. Sometimes I go to Shimoda. I go there with a kitchen car, Send it by cool mail the day before, I’ll stock it up and put it in a state to hold it. 211 00:26:54,646 –> 00:27:27,154 “I lay out the boned and boned haruko snapper and sprinkle salt on it. Boil the fish so that it can be eaten with its skin. Kombu shime with Tororo konbu (kelp) Q. When did you start coming to the store?February of this year. From the cold season, At first, I would pick up here and have a drink, Then we usually take it home, I always look forward to Thursday. Q. How many times have you been here?Too many to count. I’ve been here more than 10 times. It’s really good and cheap, They give you a lot of background information, Q. What is the appeal of “sakigake”?It’s because they give us the best of what’s in season at that time, The “BARA-CHIRASHI” is exquisitely seasoned, I love it. So much rice comes out of my mouth and eyes. I’m so happy……. Ferments to the point of lifting. The funazushi on the left is a common funazushi, This orange part is the egg, Lake Biwa, the largest lake in Japan. This restaurant serves fish from Lake Biwa with absolute confidence. Sumimoto. Sumimoto, Soraya Fujibayashi, 4th generation. Taking eyefuls of crucian carp that have been “salted”. The crucian carp used is natural “Nigorobuna” crucian carp, Catch them with their young between January and May. Salt-cut for at least 2 months, That’s the process of washing the salt. A little bit of scales or dirt, These are the places to wash with a “sasara”. The act of pickling fish a thousand years old, It’s amazing that it’s still going on. About 145 years or so since my grandfather’s time. The “funa-zushi” appears in various references, It has been around for more than a thousand years. I’m going to pickle the day after tomorrow, so I’ll leave it for two days today and tomorrow. I have a refrigerator, a freezer, and a boat with an engine, Those kinds of devices of civilization, because it’s just a little bit from a thousand years, And then you make something like this under the hot sun with nothing, I wonder why it didn’t rot. Charm~? I work with fermented foods, and I’m interested, I’m interested in fermented foods, and I’m interested in It is amazing that it can be fermented properly and become a food that can be eaten all the time. I like funa-zushi, but I also like the “rice” around it. All of them are “Koshihikari”. Ten cups of 5 squares is 50 squares, right? 12 or 13 times (cooked). Total kilos? Isn’t that about 110 kg of white rice? Plus brown rice is about 27 kg. About 140~150kg? Yes, I guess I’ll go. Q.Does it make sense to cook both white and brown rice? Because I also want to pickle brown rice “funazushi”, Brown rice. Usually it’s just white rice, Brown rice as “Kraft Funazushi”, For the second consecutive time, Shiga Prefecture ranks first in Japan in average life expectancy. I don’t know how much of this has to do with “funa-zushi”, I think it’s really related, It’s actually been proven to lower blood pressure and so on, lactobacilli, the goodness of fermented foods, and so on, I think it’s good for the body. Q. How many squares is this? This is 3.5 how many squares. Q.Is good rice still better? The general said there are some places that pickle with kuzu rice. But I, we eat our own and it tastes good, good rice like that, I pickle with Koshihikari organic rice. I say fermented rice is good, when the funa-zushi is ready, They can’t eat it, so they throw it away in some places. Ours is to be able to eat that “rice (good)” as well, I always pickle it, I make sweets with “rice” and other things, I will stuff this in my stomach. Salt it one more time and line it up in the tub. As soon as the rice is cooked, the next batch of rice is cooked. Rice is stuffed into the belly of a crucian carp. Ours is often “easy to eat”, I get people saying, “I couldn’t eat it before, but I can eat this one, I think “funa-zushi” is one of the easiest to eat. The only ingredients used are rice, salt, and crucian carp, Lactobacillus in the air and then Fermentation takes about one year. The bones all melt away, so you can eat the whole thing from head to tail. Most people come to me and say, “I’m eating funa-zushi for the first time. Most people who come hear “funa-zushi”, or strong rumors.., Many people come with images. It’s just like they say, “If you pickle 100 people, there are 100 different tastes. It is so different depending on who pickles, what they pickle, and where they pickle it. The taste is different. As it ferments, the rice comes to rise, And then the rice starts to rise up, and then the rice starts to ferment, and then the rice starts to rise up, and then the rice starts to ferment, and then the rice starts to rise up, （It ferments so much that it lifts (the stones) up. Do you leave it outside instead of inside the warehouse? （Many (ordinary households) keep them outside. Do you stuff it in here? Pack here. If you pack it in, or rather push it in, it’s okay. Q. It starts at 10:00 and takes how long? I’d like to be done by about 3:00 p.m. About 700 fish. I said 400~500 the other day, I counted and it was about 700. I washed all the salted ones the day before yesterday. So much rice comes out of my mouth and eyes. Next step is to pickle rice and crucian carp. I’m a little bit inedible too, There are some things that have a strong smell, Everyone who makes it thinks that what they are making is the best, It’s not that it’s failing or anything, It’s like what you’ve grown up eating, There are ways of making things that I learned from my parents, Everyone is making funa-zushi the way they think it should be made. I wonder if you can eat the funa-zushi I made, I have a kind of compatibility test, First of all, whether you like sake or not, Can you eat cheese with a little bit of peculiar taste? I don’t know if I can eat Camembert cheese or not, And then there’s yogurt and things like that. It’s preserved food, so it tastes really strong. And it is mainly fermented by lactic acid bacteria, so there is no sweet taste, It tastes salty and sour. So I don’t know if I can eat pickled plums or pickled vegetables, like natto, salted fish, liver, I don’t know if I can eat something that has a little bit of peculiarity, Whether you can eat blue fish such as mackerel and horse mackerel, anchovies, But it’s still not a taste that children like, I couldn’t eat it at all when I was little. It has a strong smell, Since sake became good, funazushi became good too. Sake only is definitely easier on the palate. I once had an acquaintance pickle funa-zushi while learning at my house, You have to put salt in well when you change the water, When I said it might not work, I was putting in so much every time, I made it very salty. （Some people don’t put (salt) in, some people don’t change the water. Salt. Lid on, weight on. 10-1 Omiya-cho, Nagahama, Shiga, Japan. Sumimoto, Sumimoto. If you want to eat this in one bite, it’s huge. I knew it was the first time, I’m afraid to taste a little bit, Because it’s an assortment, so I want to use the egg part first, This middle one, This slice is the most common and common funa-zushi. I also put on a seared version of the same funa-zushi. In the case of males, the rice is packed tightly like this. Or something prepared with brown rice, Basically, it’s not available anywhere else. Most people come here for the first time as if they are “eating funa-zushi” for the first time. When they hear the word “funa-zushi”, they have strong rumors and so on, Many people come with an image of “funa-zushi”. It’s like they say, “If you just pickle 100 people, there are 100 different tastes, the person, the thing, and the place where it is pickled, The taste is so different that it is really something else. The left one is common funa-zushi, This orange part is the egg, Some people even say that the tail is their favorite part, It’s also very tasty here. With rice that is fermented together with the white paste that is the pillow, It’s written “rice,” and it’s “good” for funa-zushi. One right front is the same funazushi, but slightly roasted, Many first-timers find it easier to eat the seared one. This is the head of funazushi, cut into small pieces and seared. This front is Funazushi prepared with brown rice. The crucian carp is also made with male fish, not female. The right front is ayu fish “narezushi” prepared with ayu fish. Ayu fish is used to make “narezushi”, a kind of sushi, And they say, “This funa-zushi goes well with this sake, It’s a dish that you can enjoy. The first course dish is from the sashimi, The three kinds of fish are all from Lake Biwa. (bottom right of screen) This fish is a natural “Biwa trout,” a trout endemic to Lake Biwa. (Back of the screen) This fish has skin on it, Nigoi, also called “magica” around here. Like if you serve it to someone who knows it, they will say, “Nigoi, can you eat something like that? It is a fish that is usually treated as a small fish. The last fish on top of the big leaf is a crucian carp from Lake Biwa, The crucian carp is the most popular sashimi in Nagahama, It has been eaten for a long time. Ayu fish in Lake Biwa all year round, It’s called “koayu”, which means small ayu fish. So this size is almost extra large in Lake Biwa. Today it is “Nigoi”. Today’s dish is “Nigoi”, rice cooked with “Nigoi”. Nigoi from Lake Biwa is really very tasty fish, It tastes like a light sea bream or sea bass. Small sweetfish grilled with salt. This is shabu-shabu of venison caught in Nagahama. Rice cooked with “Nigoi” from Lake Biwa. King salmon. King salmon? Sea water. Amakusa sea urchin. This guy’s is the best. Salt water is no good. Sea urchin dissolves. Delicate product. It melts from the point where you touch it, doesn’t it? Where it’s caught, the sea urchin is most pleased. Gently unwind. You won’t find places that do this.Even in sushi restaurants. At 7:00 a.m., the owner of the standing sushi restaurant, who was very energetic in the morning, came to pick me up at Kumamoto station. General Akifumi Nozaki, type AB, very energetic. Kumamoto Tasaki market. Purchasing sardines, which are very tasty this season with a lot of fat. Here, we buy two crabs. I cool them with ice to slow down their movement, then tighten them. What a rare Napoleon fish to buy. And then also a king salmon (trout), I also buy a high-class fish, akamutsu(Pacific bluefin tuna). Q.What did you buy today? I forgot general, but I also bought blue crab. They are being tightened up. Gokai Standing Sushi, 2-8-5 Shimodori, Chuo-ku, Kumamoto. Open 11:30~14:00 17:30~23:00. Closed on Sunday. Sushi restaurant serving bold dishes and rare and delicious fish. It is a little far from downtown Kumamoto, but it is a thriving restaurant where all 44 seats are filled at night. Sharpening knives as a ritual every morning. We take our customers seriously and want them to have a wonderful experience with standing sushi. (Whether a knife is sharpened or not) is judged by whether it feels “stick to the nail” or not. Napoleon fish and king salmon arrive. Napoleon fish and trout salmon only, 37,440 yen + 58,280 yen consumption tax added, 103,292 yen. Scary. 4.8 kg Napoleon fish landed in Okinawa Prefecture. The Spectacled Napoleonfish, officially named spectacled Napoleonfish, is a large saltwater fish widely distributed in the tropical waters of the Indo-Pacific Ocean, belonging to the family Bivalvulidae of the order Perchidae. Standing sushi restaurants occasionally receive these rare fish. This is a 9.7 kg King Salmon (Masunosuke) landed in Hokkaido. The “suke” in “masunosuke” means chief, or general.It means a general of trout. Kombu dashi (kelp soup stock) is prepared. Natural true kelp. It costs 8,000 yen a kilo. When it boils and the broth comes out of the kelp, I give it to them. Wet paper with kelp and let it settle. Throw in dried bonito flakes. Strain soup stock. Napoleon fish is processed. Scales are peeled off. It looks like armor. But it’s still a big ……. The slippage is amazing. It seems to boil over one after another. It’s not slippery at all. I think we can go with sashimi in this area, I think this area can be boiled for a while. It’s very soft. Remove the head. Smell. White streak is fat. This area looks delicious, too. Sea water. Hiroshi Nozaki, the father of the owner, is the president of “Amakusa Umishoku Maruken” He went to wash sea urchin caught in Amakusa. It has a natural flavor and sweetness because it is made without alum. No, not with salt water.” “The sea urchin will dissolve.” Washing sea urchins in seawater is an important process that removes sand and dirt, preserves their natural flavor and firmness, and keeps them fresh. This process maximizes the quality of the sea urchin and makes it possible to enjoy better tasting sea urchin. Some sea urchins sent from Amakusa are of good quality and some are not. Sea urchin is soaked in seawater. Producer’s name is written on it. His sea urchin is the best. Delicate product. It melts from where you touch it with your hand. Touch it as little as possible, The environment where the sea urchin is caught is the most pleasing to it. Gently unwind them. You won’t find places that do this.Even in sushi restaurants. Lunch menu. Specialty, Sakura Chawanmushi. Thick and bold roll. Steamed egg custard with horse meat. Today it is fresh tuna, but frozen is easier to use. Tuna is prepared for fencing. Beautifully colored, chutoro from otoro. Check the fat content. Go cut the lean meat. Smell. Smell. I’ve made tuna, sea urchin and salmon roe my specialties, We have had many guests, but.., Is there anything else?Like, I’m starting to get the feeling that people are asking me, “What else do you have? I’m going to make Sakura (horse meat) chawanmushi, I have to make specialties. So, well
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Somehow you manage not to get bored, don’t you?Somehow. Walleye crab, which I had them tighten at the market. It is placed in a steamer and steamed for several 10 minutes.After that, the meat is removed and loosened and served to customers. Sakura chawanmushi is the obvious way to put horse meat on top, For egg and soup stock, Horse bones, cabbage, carrots, green onions, and ginger, Bouillon-like mixture, Cooked for about 6 hours, Like 10 for broth, 1 for horse bouillon, I’m making it. I also have a general trademark registration. Sakura Chawanmushi bouillon preparation.Sakura chawanmushi bouillon is prepared. Onions and green onions are added. Crab is steamed. Meat is removed from blue crab. First, scrape from crabmeat with a spoon. Crab miso looks quite delicious. Legs removed. Crab work is finished. King salmon (trout) appear. This is the second king salmon in my life. Head removed. You can see how big the king salmon is. Amazing fat, There is Also fulfills takeout orders. Makes warship for salmon roe. Takeout Omakase nigiri 7,000yen tax included. Cutlass cutlass is cut and served. General Nozaki is instructing his friend who is going to open a Kaisendon (seafood bowl) how to cook fish. Part-time artisan comes to work, preparing octopus. Suckers are cleaned of dirt. Dashimaki tamago is prepared. Sugar is added, but it is baked nicely without burning. Beautiful omelet is ready. Preparation of seiro-mushi for the evening course. Horse hormones. General also gives menu advice to a friend who is opening a seafood bowl restaurant. General is kind, very kind. You look shy. Preparing horse spicy hormone.Horse hormone. Pressure cook for 1 hour. Friends practice by watching the general’s cooking over and over again. A female part-timer is falling into the sashimi platter of the evening course. This woman can do everything from fish handling to sushi. Sashimi platter is ready. A big wok appears. Preparation of horse spicy hormone.Horse hormones are cooked in a pressure cooker for about an hour. Horse spicy hormone is finished in wok. Green onions are added, Add 3 tablespoons of whole chicken broth. Throw in horse hormones. Throw in temmenjang. Then toban jan. Add raayu. Half tablespoon of kashou powder. Stir-fry minced meat for horse spicy hormone. Mix in wok. Potato starch. Completed. Probably nowhere to be found.This is. Tuna’s hawt meat. Sakura chawanmushi bouillon preparation.Several hours have passed after simmering bones, etc. Sakura chawanmushi bouillon is ready. Eggs and bonito stock are combined to make Sakura Chawanmushi. Oyakata, wrapping hachimaki for night business, gets into the spirit of the evening. 17:30 opening. Almost all seats are filled shortly after opening. Tekkamaki with negitoro on top. 850yen, tax not included. Give me some money! I ran out of money in Uota. I bought Shirouma! I bought about 700-800 kg per year. （It takes about 10 minutes (to boil). When it’s the best one, and I think it’s the best one, it’s 8 minutes. (My mom says, “The tire guy’s here!”I was mistaken, She waited for me the whole time. He treated me like crap, 9 people couldn’t get in. What a waste. How many came today? There were 49 people. Oops! Eggs have been baked since I was in elementary school. Misao!　Come back properly. I’ll be back soon if I don’t get lost. I use it after about 2 years of sleep. It will be about the year after next when the one I just made will appear. This rice and good, connoisseurly ingredients go well together. The best. 100 points for a conger eel, I’d say about 30 out of 100 conger eels. 1-233 Takeda, Oguchi-cho, Tamba-gun, Aichi, Japan. Anago no nigiri (conger eel), specializing in seasonal dishes. Sushi Restaurant Hatsune offers a la carte sushi dishes using seafood carefully selected by the owner. Purchasing. Nagoya central wholesale market Northern market. Sushi Restaurant Hatsune, 2nd generation proprietress, Tomoko Watanabe, 52. Shiogama-san’s natural tuna. The proprietress leaves the subject and goes to another supplier. White ama-dai. White sea bream and pike are purchased. I bought white sea bream! The two of them connoisseur the ingredients. Shako. Horse mackerel. Horse mackerel (spear squid). Hairy crabs. Blue Squid. Conger eel. Tiger puffer fish. How many kilos is that? 1.5 kg. Flounder to be tightened. To know the time when it was tightened, I always do it in front of you. It’s easy to handle afterwards, A large amount of food is purchased and loaded into the car. Finish stocking up and head to the store. The proprietress makes breakfast for the first time when she returns to the store. I am so glad that she made it for me. I asked him about the time he was listed on Michelin during breakfast. I received an invitation from Michelin.., Before I got the invitation, (the undercover investigator) came to eat, I went back to the restaurant at 5:00 after my break and waited for about 2 hours. My mother said, “Wait for me, my girls will be back at 5:00!”And I told her, （My mother thinks, “The tire guy is here!”And I misunderstood, He’s been waiting for me the whole time. He treated me like crap, I was telling him that there was no way I was going to tell him because there was no way we were going to get on, because it could be a once-in-a-lifetime thing that the customer really needs to do, it’s worth it just to get out there, so take the day off and go.” I thought, “Then I’ll go with the intention of attending the party.” So I went, And I’m like, “What?It’s okay at my house!”And then I’m like, “Oh, yeah, I’ll go to the party, But it was a miracle that we were listed, I don’t use it for much advertising or anything, It’s good if people who know about it know about it. Tiger pufferfish processing. Tiger puffer fish. Tightening knife between head and body. Fins are dropped. Cut around mouth, Drop beak. I knew you liked (cooking). Since you were little, I quit high school halfway through, I went to Tsukiji to train as a sushi chef. It’s like I went there to study social studies. Within a year, I started dating a senior there, I was hanging around Ebisu, Chiba, Gotanda, etc., chasing after him. With several boyfriends. That guy was a Hana dealer, The dry cleaner I went to put out shirts was looking for a part time job. Oh, I thought a dry cleaner would be interesting, I met my current husband at the dry cleaners, I knew I wanted to run a sushi restaurant with my father and mother, I said, “Why don’t you do it with us?I said, “Why don’t you do it with me? So I came back here, It’s fun to do sushi restaurants like this together. You are very kind. I’m not really supposed to talk like this, but.., I’m not really supposed to talk like this, but I’m not really supposed to talk like this. Even after he patented the puffer fish. He didn’t even have a chef’s license at first. You can do a sushi restaurant without a chef’s license, right? If you get a business license. With someone of the same age in a nearby store, He had a cooking license and a blowfish license. I had a tavern, I was like, “Seriously?I don’t want to lose too.” First of all, I studied (got a license) to be a cook, poison studied (got a license) to be a chef. Remove the poison bone. Split head in half. I try to avoid using them for aquaculture as much as possible. I usually use natural, It’s just the time of year, but today it’s aquaculture… Grate the meat into two pieces. Separate into river and ooze (subcutaneous tissue). Moving the knife back and forth, he peels off the sharkskin with its spines. Preparing octopus. Octopus. Removing entrails, mouth, eyes. Followed where it goes, washing machine in the back. Throw the octopus in and turn on the power. Washing machine for octopus only. Phone rings for reservations even during preparation time. He says that there are many reservations for both lunch and dinner, and he sometimes guides people to the restaurant at a specific time. You couldn’t get in on the 31st? 10 people, 6 people, 5 people, 3 people in, 9 people couldn’t get in. What a waste. Taco preparation. Taking out octopus from washing machine. Put into pot a little at a time, starting with legs. Remove scum, add soy sauce and simmer. Anago (conger eel) is processed. Conger eel. Cut to the neck root mid-bone, and live-tightened. Anago is fixed with eyelets. Knife is pulled along middle bone to open up conger eel. Remove entrails. Cut striations along the sides of the middle bone. Knife through cut at head and scrape off middle bone. Roughly 700-800 kg per year. I process a little bit every day, like 5 kg. They say summer is the season, but winter is fatty. I’m getting it from Nagasaki and Tsushima because Mikawa doesn’t come in these days. I would like to go to see where the conger eel I am using is picked once. The subject cleans the conger eel meat that he has processed. Preparing octopus. Boiled octopus is removed from pot. Preparing conger eel. Marbling conger eel which has been processed. (It is boiled for) about 10 minutes. When I think it’s the best one and the best, it’s 8 minutes. My conger eel is alive, so it still has this biological response. So it’s difficult to handle them, but they move. So it’s hard to process, but it’s a moving thing. The conger eel is boiled after the sliminess is removed. Time lag is made for putting in the fat. So you get cracks in the meat. When it’s on fire, It shrinks by about a quarter. Conger eel boiled for 10 minutes while removing scum. Add sugar and soy sauce. When it boils well, remove from heat and cool the whole pot in cold water. 725 01:48:01,625 –> 01:48:05,128 The broth is further boiled down to make “Tsume”. It contains only sugar, soy sauce and extract of conger eel. It’s damaged if it’s still moist. So you cook it down until the moisture is gone, Maybe about a cup. I’ve been using it for about 2 years laying around. Because “claws” that have been laid down are more mellow, It will be about the year after next when the one I just made will appear. Tuna preparation. Shiogama tuna. Removing blood. Fence in. Red meat. Ootoro. Chilled conger eel is removed from pot. Boil broth until water is gone and make “Tsume”. Preparing white ama-dai. White ama-dai. Sushi ingredients are prepared. Maybe 50 people at lunch at the most. At night, if about 80 people come, it’s full up. Lunch hour is approaching and they are getting ready to open. Rice is transferred to warming kettle. Chawanmushi is put into steamer. Dust shrimp and kisses for tempura. Anago nigiri (conger eel) to-go. 11:30 AM OPEN. Customers come to the store in droves. Sushi is made one after another. The kitchen is also hurriedly cooking. Tempura for lunch menu is fried. Tempura paper is laid in a bowl while frying. Miso soup is poured into a bowl. Reasonable lunch menu with nigiri, embroidery, kaisendon, etc. Firefly squid. Natural flounder. Sudachi soy sauce on it. Natural body with homemade oboro. Preparation of blue crab. Watarigani. Boiled in salt. Put pot on fire, add kombu. Mackerel. Head drop. Belly is opened and guts are taken out. Cut into three pieces Salt to dehydrate Remove scum frequently and see how it goes. Haruko-tai (juvenile sea bream). Snapper with black tip of tail. They say you can only get two pieces of one fish, or four pieces of one fish. It’s so fresh, this. I’m going to open the back. Kombu is taken out. Add bonito flakes. Wait until bonito flakes sink. Put paper on colander. Strain soup stock. Preparation of pike. This (pike) is also lightly salted and vinegared. Head is removed and guts are taken out. Cut fish meat into 3 pieces Remove bones. Kohada preparation. Kohada processing can be done for 2 or 3 hours. New fish enjoyed it again. Salt is shaken on cutting board. We are pretty (salty). It’s just my taste. Kovachi in a row. Shake salt. Stack fish on top of each other and stand in colander for 30 minutes to dehydrate. Boiled blue crab is put up on a bat. Horse mackerel processing. Horse mackerel seigo taken. Drop head. Belly opened and guts removed. They have so many eggs. Did you know they have really good albacore? Salt is applied to horse mackerel and haruko snapper. Shako preparation. Shako is shelled using scissors. Pike are raised from vinegar. Dehydrated haruko snapper salt is washed off. Haruko sea bream is vinegared. Pike are dried on the back. This is a snack for this evening. Cohada also washed with salt. Haruko-tai is removed from vinegar. Vinegared yellowfin bream Blue crab. Walleye crab, deveined. Kohada is removed from vinegar. Horse mackerel is also vinegared likewise. Sasaika preparation. Finger inside body, removing copper and puffer. Removes cartilage from torso. Remove beak and eyes. Open body. Holding the empera, peel off the skin toward the copper ex. Geso is blanched with salt to remove sliminess. Geso is removed from its shell using nice. Taking small pillar. Liver also removed with potato. Open and clean the meat. Few people put out going blue willow. (When I stocked up) I was told there was only one box in Nagoya. Because we always serve blue goat, We have quite a few customers who like aoyagi. Preparing bluefin tuna. Bluefin squid. Removing copper and wata. Remove emperors and skins. Open body. I want you to eat squid first before you eat this. There are 4 kinds. Sword-tip squid, bluefin squid, smelt, and saika. Different crunchy texture. This one is crisper. Tuna, red meat. Bluefin tuna, red meat. Hon tuna medium fatty tuna. Big fatty tuna. Yellowfin tuna. Sayori. Sayori. Green goatfish (Silly mussel). Tiger prawn. Skewered to prevent flesh from coming off when boiled. Tiger prawn. Tuna tadpole. Add green onions and tap further. Seafood bowl. Shari preparation. Rice is cooked for dinner time to use up lunch rice. Preparing claws. Strain once the conger eel broth is boiled down. The claws are still in a state of loose, From here (further boiled down) it’s about one-fifth of the way down. For four business days, Tuesday, Thursday, Friday, and Saturday. That’s roughly 20 kgs worth of doing 5 kgs each. 20 kg is enough to barely get about half of a 2L PET bottle. We repeat that every week to make it. Claws” made from 7 kg of conger eel. Still hot, so it’s very slippery, but when it cools down, it hardens. Gunkan of sea urchin and salmon roe. Sea urchin warship. Quail warship. Sprouted green onion. Grip of sprouted leeks. Miso soup of scallion. Transferring cooked rice to sushi tub. Vinegar is poured over rice. Break up rice gently without crushing. Mix vinegar evenly. Lunch is cleaned up and everyone is together for makanai. How many came today? There were 45 people. Oops!One more to go. Well, I’m on the verge of 50, but I did well. Good job. After finishing lunch, I arrange flowers for the store. Preparing claws. Claws” cooled and viscous. If you put this in the refrigerator, it will harden. This much will last for many more years. That’s exactly what you can do even after 10 years. 5:00 PM: Night hours begin. Hairy crab. Ass dipped in sauce and grilled. This is for what I processed this morning. I’m going to ask if you want one boiled fish. Cut ginger into thin slices for simmering. Boil head and tail of sea bream. Surface is washed to remove dirt and sliminess. Boil while removing horse mackerels. Fried horse mackerel. Geso grilled. Cut into pieces for easy eating. Geso-yaki, grilled fish. When snapper head is cooked, season boiled soup. Add soy sauce and sugar. Snapper head boiled. Seasoned puffer fish for deep frying. Puffer fish fillets shaved into thin strips. Arrange in a bowl Muscles are still moving because it is just after processing. It’s difficult to cut this. Garnish with green onion. Fugu sashimi. Dried barracuda. Puffer fish sashimi wrapped with green onion. Fugu fugu deep fried. Tuna. Slightly larger chop. Skewer alternately with white onion. Sprinkle black pepper. Batter and fry. Made with great care. Horse mackerel, mackerel, kohada, small sea bream. Shall I pick up some small sea bream? Hon Wasabi (Japanese horseradish) from Shizuoka prefecture. Tuna negima. Hairy crab boiled. Eggs and soup stock are mixed. Too much mixing is not so good, I’m going to use the condition when a little bit of white remains. I was made to bake eggs since I was in elementary school. Baked yellowtail kama. Tuna, red meat. Pickled with soy sauce. Shako. Pickled tuna. Tuna of the day. Big toro, medium toro, some red meat. All in a grip, All in?Yes, all of it. Tuna, medium fatty tuna. Hon tuna, large fatty tuna. Third day today. I’m here about 4-5 times a week at most. What’s the best… I guess Tomo-san (landlady) is the best. I’m so embarrassed. (Hatsune’s charm is) tomo. The End.(landlady) Isn’t there something a little better? (landlady) Like a manly place, This manly thing is good. Misao (the general) is great! Natural snapper. Natural sunfish guts. Striped horse mackerel. Cherry yellowtail. Sword tip squid. Green cuttlefish. Freshly boiled tiger prawns and freshly stripped green goatfish. Bird clam. Bird clam nigiri. Anago nigiri, conger eel nigiri (tare-salt). Anago (conger eel), 100 points, that is, I think it’s about 30 out of 100 conger eels. The rest are 90, 80…I’ll score them on my own, Well, and yet I’m choosing the greasy one, I’m happy to eat good food by purchasing good ingredients with a connoisseur’s eye. I like the rice that Tomo-san makes. This rice and the amazing ingredients are well-matched. The best. The general will give us a lift to the station when the interview is over. Come home properly. If you don’t get lost, you’ll be home soon. The powerful proprietress and the kind proprietor were a heartwarming pair.

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