this video is brought to you by
Squarespace in this video I'm gonna take
you inside a traditional Japanese a
charcoal grill restaurant robota
[Music]
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 a call to 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 accumulating a
lot of my favorite spot 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 kinda 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 series
hold my miso is because you see a lot of
videos out there that highlight and
showcase very popular places sometimes
Turner's trap and in these videos I kind
of 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 they're 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 but before I start if
you want to see what I'm doing on the
daily check out my Instagram account if
you want to help some other channel
check out the Tokyo and Japan merch and
if you have questions about your Japan
travels or you want to connect with
people who love Japan check out my
discord community links are 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 we're in Ginza Ginza is
known to have the highest real estate
and land value in all of Japan it's
known for its opulent high-fashion
stores and world-class high-end
restaurants in close proximity to skeezy
market
Ginza has flourished into a food
Wonderland for many Japanese so rubato
is a Japanese charcoal grill Capo
restaurant sneakily hidden in the back
streets of Ginza making it a perfect
spot to embark on or hold my miso
journey
it's a third-generation shop with more
than 40 years of history robota
specializes in high-quality
Issei EBI shrimp which looks similar to
Lobster but tastes mud sweeter and
richer
it's like a donee style meeting that
they cook everything on earth open and
flame you can see the charcoal they
actually have to put like the skewers in
the actual dirt of it so that like
sticks and cooks everything back to the
day in Japan it was kind of a
conditional way of cooking inside of the
house basically they would have a fire
at the center of the house and kind of
like a sunken kit they would have the
hash and the charcoals and just cook all
of the food in the center of the house
overcome like a grill and this
restaurant specializes in that so I
ordered their basic course called Rome
for 8,000 yen which includes 10 items
our food adventure begins with these
three appetizers egg pudding with a nice
a shrimp dashi and spring bamboo shoots
oyster and nan Ohana or Hitoshi and
shirako with an orange ponzu sauce the
bullets who is 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 always says I've just so fresh and
and mixed with this nano Hana hmm
it's a michael really light dashi so I'm
just kind of like a very kind of
refreshing easy subtle taste because
really long this bowl here is a
uncle Sociedad coat itself is a sperm
I think it's cod sperm like a little
water balloon exploding their mouth
outside of it is like a thin skin layer
and then when you press a little bit
with your tongue all of it just explodes
all the juices and if they use their own
original plunger it's made from orange
and it's just a really nice like you
don't get any other bitterness you do
than some of the ones you have and let's
taste this Chawan mushi this is quite a
full set for an appetizer
oh look how nice so much looks like tofu
see how like jiggly that is so really
like strong solid si every taste the
dashi is actually from the heavy shell
it also has some takenoko which is
bamboo it gives it like a nice overall
crunchy texture but like the really
smooth and silky tone machine next is a
sashimi platter service 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 umami pretty much just got to start
with he's heavy right I mean that's why
we're here
look at that chunky piece
really puts a smile on my face to have
such a precious seafood just how fresh
these pieces of sashimi is this is fresh
you can actually eat that she's so with
the Issei Abby 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
to Squarespace are 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 it's Chris Bates
in the perfect place to host your online
presence in fact I use Squarespace for
my own Tokyo serie Japan travel website
I really love how easy Squarespace is to
use it has powerful blogging tools to
help tell your story share updates and
photos and videos even on the road
Squarespace also has configurable share
buttons that let your visitors share
content on sites like Facebook and
Twitter and if you're an analytics nerd
like me you can see how your visits
unique visitors and pageviews trend over
time gaining valuable insights that can
help you build an even better website so
go to Squarespace calm today to check
out your free trial and when you're
ready to launch and go to
squarespace.com for slash paola from
Tokyo and get 10% off your first domain
or website that all said let's continue
on with a meal so I have a special treat
for you all in this new episode that
won't like me so I've asked the chef to
prepare something for us as that's not
only on
menu is kind of like one of their hidden
menu items you see these huge immortals
you say any kind of hog a so look at
this huge piece of ECM eat fried tempura
style kind of like a cottage style you
can see the golden brown and crispy
nests I can see why people consider this
kind of like a lobster because it's just
so big look at that it's like as big as
my finger that tail right there let's
take a bite of this
holy damn that's life-changing Oh
you can't taste like how moist and
succulent that Evie still is it like
pops in your mouth with all of that
flavor that is amazing and the thing
about he say Emmy 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 or the sauce that they put on here
it's the Emmy of miso so when people say
Emmy me so it's actually guts of the EBI
itself and so it's almost like a bitter
taste but it just works so perfectly
it's like shrimp on shrimp on shrimp the
deep fried sa a B from the hidden menu
is joined with a set he say a B shrimp
miso croquette and person cheese EBU
Takako tempura EBU Takako is a smoked
pickled radish unique to the Akita
Prefecture
whoa that's amazing and on top of the
Issei of it I was completely blown away
because this tempura is a cheese pimp I
would like make spring and blueberry
I've never even had this before I don't
even know what to say but it's awesome
and this is the core okay which is a
mashed up potato inside but what's
interesting here is that it also used
any miso to mix in with a mashed potato
it's a phenomenal well I was enjoying
these appetizers I could view it
directly in front of me the chef
masterfully begin the cooking process
for the main dish it's quite amazing to
see firsthand how the food is prepared
and taken all the intoxicating smells
from the fireside cooking the first main
dish is this charcoal grilled Issei Abby
precooked in the kitchen and then
finished off on the eroded charcoal
grill to preserve the moisture and umami
the chef coats the surface of the EBI
shrimp with a shops own original oil
made from shrimp shells
Wow look at these big pieces and they
say heavy you can see that's a thousand
the sauce I think this is like really
done two pieces of heavy
this is literally like a shrimp lovers
paradise it's just so succulent there's
so much flavor
it's friggin amazing now play and the
heavy pops in your mouth
they go like the juices that just pop
every time you have a bite mm-hmm and
then you also have kind of like a miso
from the SMU 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 Wagyu
from Kagoshima known for its high
quality marbled and strong tasting beef
raised in a natural and warm tropical
island the chef's carefully and slowly
cooks the beef to perfection
damn you can see how tender the meat
isn't just by looking at it
the sides are freshly picked vegetables
from Noto Kanazawa slightly salted and
perfectly grilled what I love about
robota is that you can not only enjoy
the taste of the food but you can
experience the Japanese 8ot cooking
process right in front of you in fact
it's quite difficult these days to find
restaurants in Tokyo that prepare its
food this way
[Music]
look at this kagoshima beef you can see
that it's been grilled on the outside
from that move in a 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 that meat you can see all of the
oils and the fats
still go listening and they actually
have a special topping for our special
seasoning in see right there that I've
put it on top of it and that's actually
what sabe and you may
that is unreadable because don't know
like umeboshi is basically like a people
I'm here in Japan and what they've done
is they taken that to my boss she and
they've mixed it with wasabi so you get
that kind of that tangy spicy like
pickled paste about with like wasabi
kick to it
accompanying the main dish is a warm
bowl of fluffy steamed white rice
uniquely prepared in a don' baked clay
pot Miyagi can make the rice itself is
graded as ito my a first class rice
which is produced from a single rice
farm whereas most rice sold in Tokyo
uses a blend of rice from multiple rice
farms this meat and rice combination to
finish off this insanely delicious vab
full course journey is this sa heavy
miso soup this chef uses a strong heavy
dashi made from the shells this is so
much mommy coming from small chopped
scallions we have some outside here they
put a full head of heavy in there to
marinate all of that goodness and I cook
up all that for mommy when you taste it
and then be so easy
and what's really nice about just the
environment and so you can probably hear
all the people kind of a I'm a right now
very friendly and kind of like relaxed
atmosphere you can see that I'm not like
wearing a suit or anything is wearing
kind of like a nice nice sweater
I guess you got blue collar every night
like a nicer casual sweater some nice
pants you know I'm 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 and everyone is
just like talking to one another and
it's just the perfect atmosphere so yeah
if you're looking to bring your life
your boyfriend your husband your
boyfriend or anyone that you kind of
love or just want to hang out with show
my special time this is a great idea so
that includes the focus video today if
you like this video help me out and hit
that like button if we get like 10,000
likes that I know you guys really want
me to do this type of video people I'm
doing it if you guys wanna shoot me then
definitely check out my Instagram
account guys wanna help support the
channel and check out my Tokyo in Japan
merch friend if you just want to see
more of these kind of videos or my Japan
gosh I didn't like videos then hit that
subscribe button and the bellboy will
catch you guys in the next one