Must see! A special Japanese restaurant run by a couple who met in Italy. イタリア料理 ベケ

Hello! “Japanese Kitchen Tour”.
This channel introduces Japanese food culture, chefs’ techniques, and Japanese food.

In addition to traditional Japanese cuisine (sushi, ramen, udon, soba, sashimi, street food stalls), we will introduce a variety of gourmet foods such as local Chinese food, big-serve restaurants, Japanese street food, and sweets.

This time we will be introducing the Italian restaurant “Italian Restaurant Beke!?” located in Noda, Yamaguchi City, Yamaguchi Prefecture.
This is an Italian restaurant run by a husband and wife team, Roberto, an Italian artist, and Tae Kokawa, a chef who trained in Italy.

A variety of authentic Italian dishes unique to Italy.
There are many rare ingredients and dishes that are hard to find in Japanese restaurants!
Please watch till the end!

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#Italian restaurant
#Italian food
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#Japanese Kitchen Tour

こんにちは！「 Japanese Kitchen Tour 」です。
こちらのチャンネルでは、日本の食文化や料理人の技術、日本の食べ物を紹介します。

日本の伝統的な料理（ 寿司 ラーメン うどん そば 刺身 屋台 ）などに加え、町中華やデカ盛り店、日本のストリートフードやスイーツなど、様々なグルメを紹介します。

今回は山口県山口市野田にあるイタリア料理店「イタリア食堂 ベケ!?」さまを紹介します。
こちらはイタリア人アーティストの ロベルトさんと、本場イタリアで料理修行を積んだシェフ 粉川妙（こかわ たえ）さんが夫婦で営む、イタリア料理のレストランです。

本場イタリアならではの本格的なイタリア料理の数々。
日本のレストランではなかなか食べることのできない希少な食材や料理もたくさん！
ぜひ最後までご覧ください！

【 イタリア食堂 ベケ!? Googleマップ】
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#イタリア食堂
#イタリア料理
#japanesestreetfood
#japanesekitchentour
#ジャパニーズキッチンツアー

Yamaguchi City, Yamaguchi Prefecture. Italian restaurant Beke. It is run by Roberto, who is originally from Italy, and his Japanese wife, Tae Kokawa. The two have renovated an old house and now offer authentic Italian cuisine in a warm space . We follow a couple’s day

In the life as they pursue their dreams while living in a different culture and put love and passion into their cooking. 9am. The day begins with a walk with my cat, Toy. Yasaka Shrine in front of the house. This is the usual walking course. The tranquil atmosphere of the shrine and

The beauty of nature that changes with the seasons will soothe your soul. Italian restaurant Beke. Roberto is from Spoleto, Umbria. Be’ che e’ ?! (beke) is a word in the Spoleto dialect that means something will work out. Roberto named it. Roberto will be in charge of assorting Beke’s appetizers.

The appetizers bring out the traditional flavors of Italian homes, bringing out the freshness and flavor of the ingredients to the fullest. artichoke. This is a flower. It is an Italian flower. We serve Italian ingredients at Beke. In Mediterranean countries such as Italy, it is incorporated into everyday cooking as a familiar ingredient.

You can taste the flavors of Roberto’s hometown of Spoleto with the appetizers. Tae is Beke’s chef and is in charge of pasta and desserts. There are only set lunch options. First we have Roberto’s appetizer, then I make my pasta. Finally, there is dessert. I do it by hand as much as possible.

Homemade brownie dessert. Tae moved to Italy in 2005 with the aim of becoming an Italian food writer, where she met Roberto and they married in 2007. I lived in Italy for 11 years. Roberto can’t do things like serve meals. I can’t order or pay the bill.

So, sometimes when I can’t find a part-time job or I’m not feeling well and have to take a day off, I take orders and make pasta like it’s a club activity . Roberto doesn’t speak Japanese well enough yet, so Tae helps him communicate. The two spend their days working together.

On this day, Roberto’s son who lives in Spain contacted me to urgently buy a knife, so I went to a nearby cutlery store just before it opened for lunch. Tae acts as an interpreter for Roberto interactions with local people . Tae) Should I drain the water after washing?

Clerk) The handle of the knife tends to weaken. Clerk)The blade is fine, though. I’m asking about how to change the handle of a knife. Clerk) Strike this part of the knife. Robert) Understood. Tae) It’s okay! ? Robert) It’s okay. Clerk) Cook it, insert it, and hit it from below.

Clerk) These are the three. thank you very much. Japanese knives are of good quality, so they are popular overseas. The woman from the winery coming from Italy tonight has been friends with Roberto’s son for 10 years, and her son’s name is Alessio.Alessio wants her

Father to buy a knife for her friend and give it to her. I would like you to bring it to Spoleto. I suddenly received a call this morning. The good thing about regional cities like Yamaguchi Prefecture is that they don’t have a large population.

It has the advantage of being able to quickly connect with great people and people you want to be friends with The sense of distance between people is just right. They say that if you reach around 7 people, you’ll become famous, but former Prime Minister Abe is also from Yamaguchi Prefecture.

It seems like people can connect quickly. It’s a very open environment, with everyone from great people to people like us. Yamaguchi City was chosen as number 3 on “52 Places to Visit in 2024” by The New York Times. Located in the westernmost part of Honshu, Japan,

It is also known as the “Kyoto of the West” and is known for its rich natural scenery and historic buildings. I’m from Hyogo Prefecture, so this is the first time I’ve experienced the atmosphere of a city like this, but I felt that the Meiji Restoration wasn’t that long ago.

There are people living here four or five generations later, so the Meiji Restoration wasn’t all that long ago. The other day, a man in his 70s who had come from Hokkaido to find his roots happened to stop by to eat. He moved to Hokkaido after the Meiji Restoration, and

Traced his roots to Ouchi, Yamaguchi Prefecture. I’ve been searching for my roots. People who say that after visiting a grave will be seen. My sense of historical time is distorted. There was someone with the same last name who lived nearby, and he said he was going to meet him after this meal.

Roberto’s hobby is cycling, and he enjoys riding around Yamaguchi Prefecture on his days off. The store is closed on Tuesday. I will cycle 170km from Yamaguchi City, Nagato City, Tsunoshima, and Shimonoseki City. JKT) In one day! ? There are bicycles all over the house. Just before opening.

We are now putting the finishing touches on the preparation. This is a juniper berry. It is the basis of gin and tonic. It is used for scenting. Crush it up a little with your hands. In Italy, if you go to the highlands, you’ll find it falling into the mountains.

This is star anise. It’s called star anise. It also includes cinnamon sticks. Clove (a spice with a sweet and rich aroma). This is where the sugar comes in. Add a little nutmeg powder. After filling the tank with steam, it is lit and flambéed to evaporate the alcohol.

80% is Seto Kirara wheat from Yamaguchi Prefecture. The remaining 20% ​​is made from hard wheat called durum semolina. “Durum” in Italian is a type of wheat. “Semolina” refers to coarsely ground flour. Use it when stretching to keep the dough from sticking together. There’s an egg in it. Eggs grown in Yamaguchi Prefecture.

And olive oil. It’s made by kneading water and salt. JKT) There are quite a lot of local ingredients. I try to use locally sourced ingredients such as eggs, wheat, and vegetables whenever possible. Beke renovated an old house into the current dining room. Originally, an old woman lived there alone.

My grandma went into a facility about 10 years ago and then passed away. After that, my son came to open the window about twice a month, looking for a good tenant. My friend introduced me to it. My grandmother was the only one in the kitchen, but it was a more standard kitchen with

Things like this included . If you look closely, you’ll see “Okudo-san” There was a shrine for the kitchen in the corner, and an altar in the alcove. I can see that you live your life very carefully. It was lunch time and customers started arriving one after another. Arrange the appetizers. Appetizer egg soup.

JKT) It’s nice to have lemon in it. Italian parsley. Artichokes and asparagus from Italy. black olive. Wheat salad. broccoli. cauliflower. cabbage. Carrot. Basil sauce. Fried onions. Quail eggs. It’s green. Hello and welcome. It’s focaccia. Parmesan cheese. Let’s start adding more and more appetizers. Pasta making begins in the kitchen.

Make homemade bacon and eggplant all’amatriciana. The name comes from the Italian town of Amatrice. It is made with tomato as the base, adding pancetta, onions, and cheese, then boiling it down. The tomato sauce is also carefully made from canned tomatoes, and my part-time worker also likes this tomato sauce.

This is an Italian home-cooked dish where you can enjoy the sourness and rich flavor of tomatoes. Mix pasta and sauce. Make seafood peperoncino. Let’s start plating the dessert. Make cream pasta. Roberto originally worked as a painter in Italy. Paintings and photographs created by Roberto are on display inside the store.

JKT) Was this also drawn by Roberto? Shinwani Stone Bridge (Bridge in Yamaguchi City). It depicts the beautiful scenery of Yamaguchi City. He uses a room in an old house as his studio, and while cooking at the Italian restaurant Beke, he continues to paint in his spare time.

This is a work currently in production. The size of the completed work is 300cm in width. I am drawing the middle part of it. A large work measuring 200cm in height and width. JKT) Are all of these works by Roberto? I am currently preparing a draft to study light and shadow. Louis Prima.

Singer. JKT) Italian? His father is Italian and his mother is American. I don’t like copying things faithfully. Colors spark my imagination. I know how a project starts, but I don’t know how it will end until I draw it. Today is a very quiet Saturday with few customers.

At the end of the month, there are fewer customers. The girl who comes to introduce me to wine tonight is from the same area as me. And recently I found out that she is very close to my son. Il mondo è piccolo. The world is small. Hello and welcome.

My son lives in Spain. I live in Ibiza. Ibiza is home to some of the biggest names in film and music. He also taught me Italian. Thank you (Grazie). You’re welcome (Prego). After lunch hours. Preparations will soon begin for the evening winery event . Preparation of stew of wild boar (second piatto).

We use wild boar from within the prefecture. JKT) Is this also a local Italian dish? A regional dish from central Italy in Umbria. Hunting is also popular in Italy, so people often eat wild boar. Even wild rabbits. Red wine and aromatic vegetables from the day before.

I soak the herbs and leave them overnight. Now, I’m dividing this into meat and flavored vegetables. Crush the vegetables and make sofrito. I plan to heat the meat with wine and herbs in a pressure cooker and simmer it later. It goes well with juniper and boar.

A grain of pepper is also good for getting rid of the smell of boar. Add tomatoes as a secret ingredient. Since it’s a secret ingredient, I’ll prepare it twice today, just a little bit. I actually wanted to do it in the morning,

But various things happened and time was running out, so I couldn’t do it. I went to Italy to study cooking, and after I graduating from university, worked as an MR (medical information representative) for seven years. I was working in sales for a pharmaceutical company, and

During that time I traveled to Italy and was completely captivated by its charm. My father was a reporter for the Kobe Shimbun newspaper, so I wanted to become a writer as well. So I quit my job. I love delicious food, so I decided to become a writer about Italian food.

I decided to study abroad to learn about Italian cuisine. I had a plan that would allow me to train in a restaurant in Italy with a visa, so I went to a cooking school and was taught about various regional cuisines. Like Japan, Italy is very long from north to south,

So Italy is really rich in regional cuisine. Depending on the place I went, the way the food was cooked, the shape and portion of the handmade pasta, and the way it was cooked were completely different, such as the lamb being delicious here and the fish being

Delicious here. I thought Italy was a rich country. I went to Italy and fell in love with it. I met Roberto while I was studying abroad, and we ended up dating and getting married. Although my visa had expired, I decided to get married, so I returned to Italy and lived there for

11 years, counting from my time studying abroad. So in my 30s, I went to Italy, worked as a writer, and published a book. I also worked for a Japanese magazine, and I set up gourmet plans and had Japanese people come and give them gourmet tours. After marrying Roberto and becoming a housewife,

I learned Spoleto’s cuisine while living. I was planning a cooking class with a mother for Japanese people, so I was able to learn while interpreting the class given by a mother who is a very good cook. I can now cook quite a lot of Italian food.

I felt that chefs were professionals and had a high barrier to entry. But in Italy, it’s Mamma Chef. There were many female chefs. The food tasted very gentle and delicious, and I learned that the women were also working hard. In fact, a lot of local customers come here, and

Mamma’s food seems to be popular. Regardless of gender, I thought it would be a good idea to cook whatever you can without putting too much effort into it. So when the option of becoming a chef came up, I decided to do it.

Mr. Tae made use of his 11 years of experience in Italy, We offer the taste of Italian home cooking in Yamaguchi. 5pm. The sky began to turn red. Wine and food event. The store was busy preparing for an event starting at 6 o’clock. Cesarini Sartori, a winery from Umbria ,

Is coming to Italian restaurant Beke. A rare opportunity to experience Italian wine culture in Yamaguchi City. This is an event where you can enjoy Italian wine along with cuisine that combines the flavors of Roberto’s hometown and local ingredients from Yamaguchi. Preparation of Italian local dish polenta.

Polenta is a traditional peasant dish from northern Italy. It is mainly made from cornmeal. Cornmeal is kneaded with salt water and eaten with meat sauce or something like stew poured over it. In times of poverty, farmers would fill a board with polenta and

Pour tomato sauce on top with a single piece of sausage, and families would compete to see who could get to the tomato sauce. I made tomato sauce with just sausage (salsiccia) and poured it over polenta , and since I’m so poor, that’s the only way I can get meatiness out of it,

And the person who got it was really happy. There was such a poor time around the 1900s. My cuisine is mainly from central Italy, and the polenta is chilled and shaped like a yokan. I cut it, grill it, and use it as an accompaniment to the main dish.

In Italy, it has long been a popular food for the common people, and various variations have been created depending on the region. The polenta that Tae makes is one of the dishes that is rooted in this long history and tradition. Polenta is loved throughout Italy and is featured in everything

From home cooking to fine dining menus. Add to stewed wild boar. Preparing an assortment of Umbrian appetizers, Roberto’s homemade pancetta, Italy’s representative pecorino cheese, northern Italian cheese Piave, prosciutto, homemade coppa (a type of salami made from pork face), etc. You can experience a rich food culture. It is an assortment. pickles.

We try to make the food colorful so that you can enjoy the meal with your eyes. As an artist, Roberto is also very particular about the presentation. The stew of wild boar is also finished. Preparation of primo piatto (first dish served). It’s a meal from Roberto’s hometown that goes well with wine .

It’s called Pasta e Fagioli, and it includes green beans, pasta, pig’s ears, and face meat. ciao. (Hello.) It’s okay to come up with your shoes on. An Italian producer came. An Italian producer came. Alice Cesarini. Roberto seemed happy to meet his son’s friend Alice, who is from the same hometown.

Customers with reservations continued to arrive. Good evening and welcome. The first white wine will be distributed. Long live Italy. Long live Italy, long live Umbria. Long live Umbria, long live Yamaguchi. Long live Yamaguchi! cheers! The wines of Montefalco, Umbria are unknown to Japanese people. 20km from Roberto’s hometown of Spoleto.

A small village to the north. Here, we make a full-bodied wine using an indigenous variety called Sagrantino . Five types of wine were prepared, and the participants enjoyed comparing the Italian wines. I like living in Yamaguchi and I like working at this restaurant. At the same time, there’s my work as an artist,

My passion, and my passion for cycling. I’m currently living in a dream, so I don’t have any dreams for the future. I’m in my 20s and 30s and have different jobs and places to live, but I’ve put down roots in Yamaguchi, so

I’d like to do something to revitalize the Odono area of ​​Yamaguchi City. I don’t know if other stores will be small, but my dream is to create a place where people can enjoy listening to music and spread the word even further. I went there once as an interpreter for an importer, but

It wasn’t a restaurant that really sold wine, so I was worried about whether they would come because the focus was on the food. . Thanks to you, people came, and everyone really enjoyed the wine. It deepened my understanding of Roberto’s hometown, and I’m glad I did it.

It was a nice night and we had a lot of fun. It was very rewarding as I had been working on it for months. It’s over now, but it was a great night. It was very impressive because people from my hometown came.

I am very happy to have had this experience with wine from my hometown. A thank you gift from Robert. Accessory case for kimono remake. thank you. What we can learn from the lives of married couples. And the magnitude of the influence it has on people through cooking and art.

Being loved by local customers in Yamaguchi City. I was able to feel a lot of things by being in close contact with them for a day. thank you. Thank you everyone. Thank you for your continued support of Beke. Beke was a bridge connecting the distant Yamaguchi and Italy, and

Was a wonderful restaurant where you could experience delicious food and warm culture. Thank you. Thank you for the meal. I had a great time. Goodbye, thank you! Greetings from the photographer, goodbye! Goodbye. I’ll be on his Youtube. bye bye.