this is behind the counter at a sixth
generation Japanese sushi
[Music]
restaurant this morning we're in Tokyo's
Wasa area and I'm taking you behind the
counter at the sushi restaurant just
right here and it's special because it
goes back six Generations I am super
excited to get this one started let's do
it today I'm taking you behind the
counter at yata Zushi the sushi
restaurant in Japan to First create the
Kapa Maki Sushi AKA cucumber roll it
opened its do more than 150 years ago
and to this day still commands a strong
following for its Ultra highquality
sushi at reasonable prices so I wanted
to share this Tokyo hidden secret gem
with all of you good morning that's a
son of the owner he's been working with
his father for the last 6 years taking
in as much experience as possible while
also working alongside his longtime
friend who he prepares a shop with in
the
morning so what generation are
you wow it runs deep in your blood oh
the sushi chef is here good
morning as soon as he arrives they
quickly set up the
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counter what's that
I see how long have you been working
here oh and how old are you so how did
you find this
job apparently they've been good friends
since University so what's important
when repairing
Sushi cool
[Music]
wow that looks
old it's still works
huh now he prepares the Dashi by the way
what do you do on your days
off cool what are you
into really is it hard
rock oh so you don't listen while you
work
H fair
enough so as a sixth generation he does
feel the weight of continuing on the
Shop's 15-year Legacy built on the hard
work and passion of his father and
ancestors but he Embraces the challenge
with determination to learn the skills
passed down from generation to
generation still remembering the days
his grandfather would lovingly prepare
tuna sushi for him every day after
Elementary School even as a young boy he
knew that sushi would forever be a part
of his life
Journey now he's reparing the the chawan
Mushi a Japanese style steamed egg
custard Dish as he's responsible for the
alart menu items studying four years at
a high-end restaurant in a Hokkaido so
he could add the essence of elegant
Japanese Cuisine to the Shop's
offering oh the chef is waiting for the
dashy to boil so how's working with your
close
friend right do you have any
hobbies cool what do you ride
do you ride in the
mountains dope now that the Dashi is
boiling he prepares the Miso soup I
guess today he's making a dropped egg
soup with two types of miso how is
it cool he's making an offering to the
kamidana home Shrine it's fairly common
for restaurants in Japan to have a
shrine for the god of kitchen or the god
of fire like
here what's
that the shop gets much busier later on
so he starts repairing the makanai the
workers's meal now what are you making
today nice oh he's wearing an sdg pin I
rarely see it that sushi restaurants but
this shop takes Extra Care to minimize
disposables while also helping protect
sea
life nice the fish delivery is
here and wow it looks extremely
fresh the fishmonger uses an age
technique called eek gim which
originated in Japan
it's performed just before delivering
which maintains its freshness by quickly
severing its spine to kill it instantly
it may seem extreme to an untrained eye
but it's one of the most Humane ways to
kill a fish and damn look how quickly
and efficiently he prepares the eel not
wasting a single stroke so what do you
think of while you're doing
that nice now the anigo is cooked in a
sweet and salty tat sauce which results
in a juicy and Airy texture let alone
creating a delicious Aroma in the
air now the sun prepares the rice a
critical component of any sushi the shop
goes to extra length to use a
chemical-free organic Koshi rice Source
directly from the grandparents farming
ibaraki prefecture it's not often that a
sushi shop will produce their own rice
but this family places great emphasis on
continuing the traditions of their
ancestors hello good morning that's the
owner
Yuan hi so how long you've been working
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here wow so long so what's important
when making
sushi great
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answer wow look at that tuna it doesn't
get any fresher than
that what are you going to do with that
cool apparently the shop has remarkably
maintained a 70-year long relationship
with their tuna wholesaler which allows
them to receive the finest cuts at an
exceptional price in turn the shop can
offer their customers the highest
quality fish at a reasonable price that
not many other shops can they also make
it a point to serve only the freshest
tuna meaning that it's never Frozen to
ensure the highest quality and taste for
their
customers now he cuts the fish into
smaller rectangular blocks called Saku
getting it ready to be cut into smaller
slices later on when the customers
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arrive so how can you tell if the tuna
is high
quality you're making me hungry so do
you always come in later than them
now he uses the extra time to focus on
accounting and desk work related
tasks so did you think you were going to
take over the
business but when he was in university
and thinking about his future his father
actually told him he didn't mind closing
down the shop if he doesn't want to
continue continue on the family
business
[Music]
cool now that the rice is cooked the Sun
starts preparing the Sumi vinegared rice
vinegar helps prevent bacterial growth
while also helping it to maintain its
moistness when it's cooled
down a it's such a magnificent aroma so
what's the key to making the perfect
Sumi
ah I see so before we continue I want to
tell you guys about the awesome people
at booku who also sponsor this video I
know that many of you have already
subscribed which is awesome but for
those of you who don't know they provide
a premium experience of Japanese snacks
candies and tea pairings delivered to
your front door they work with family
businesses all over Japan and deliver a
new theme of authentic treats each and
every month first time users will get a
Seasons of Japan box and after that
you'll get a theme box like this one
this month's theme is fireworks festival
where friends and families in Japan
Gather in the summer to watch dazzling
fireworks this box is created with an
explosion of tasty and festive Japanese
summer snacks and you get this beautiful
booklet that takes you through each one
my favorite this month is the Paya gummy
green apple which you can try for
yourself so get $15 off your own
authentic Japanese subcription snack box
from buxu by using my code H and Link in
the
description what's the most important
when slicing the fish
hey your knife seems shorter than the
others
ouch well that makes
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sense oh another worker is here hello
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the store is finally
open the seats quickly filled so the
chef must swiftly match the pace to keep
up with the customer
orders hi
yesui son says it's incredible how his
ancestors courageously navigated their
business through 150 years of History
enduring both ups and downs one of the
significant challenges was during the
war when Sushi was banned all together
by the Japanese government as Food
Supplies were scarce however in the
postwar era despite the trying time yui
son's father the fourth generation
invented the now beloved Kapa Maki sui
cucumber rolls as an alternative to fish
which would ultimately spread in
popularity through throughout the
world hi do you come here
often oh so what do you like
here what did you eat
today
nice who was that
so after many years of diligent study
under his father and continued
refinement yesui son has truly mastered
the art of sushi but he says that one of
his early struggles was interacting with
his customers as one of them went as far
as to tell him that he was boring due to
his Natural Quiet nature it was then
when he realized it was just as
important to be able to entertain his
customers as it was to expertly prepare
their Sushi a philosophy he now passes
down to his apprentic this one is baby
tuna like this big
how's the lunch hour
going hi how long have you been working
here oh and how did you find this
job ah I see so what do you want to do
in the
future oh what do you want to teach oh
can you speak H
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cool by the way is there anything we
should know when eating
sushi and what's the best way to eat
sushi okay so flip over the nikiti dip
the fish side and then eat got it he
says that taking the fish apart to dip
into the soy sauce or place ing the GTI
ginger in the soy sauce aren't
recommended ways to eat he also says
that wearing perfume is frowned upon as
it disturbs the delicate sense of the
cuisine is it okay to ask for more
Wasabi what if I really love
Wasabi okay what about mixing Wasabi and
soy
sauce ah good to know in in Japan it's
typical for many sushi restaurants like
this shop to offer a limited lunch menu
at extremely reasonable prices to
accommodate the lunchtime crowds but to
fully experience this family run shop
it's worth trying their omaka dinner
where you leave it to the chef to decide
what's served it's by far one of the
best hidden Sushi deals in Tokyo and one
of my favorites is their signature zooie
un oi wrapped with red
snapper yay finally their Mac andai
lunch break
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apparently the menu is different every
day and today the sunmade hiu but with
his own little twist and everyone seems
to enjoy it and that's another one in
the books if you want to try out this
spot I'll be sure to leave a link in the
description so that's behind the en
counter at a local Japanese family home
sushi restaurant if you guys like this
video like always help me out and hit
that like button if you guys want to see
more videos like this or anything
related to Japan hit that subscribe
button and the bell button I'll catch
you guys in the next f