Behind the Counter at a local Japanese Handmade Soba Restaurant

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This is Behind the Counter at a local Japanese Handmade Soba Noodle Restaurant in Tokyo Japan’s Ginza area. This neighborhood Soba noodle shop is cherished by it’s Ginza locals for its warm-hearted atmosphere and known for their freshly handmade soba noodles served until 2 am in the evening alongside an array of elegant Japanese style dishes using selected ingredients in addition to a variety of drinks. At lunch time the shop offers set soba meals at a great value which often times has customers waiting at the door as it’s truly a hidden gem, in this already opulent and glitzy neighborhood. Eri studied how to hand craft soba noodles under the owner as his apprentice. Her dream is to eventually own her own soba shop in the countryside where she can contribute to the local community by teaching kids how to make soba noodles. She’s been working at this Tokyo Soba Noodle shop tirelessly for the last 5 years to learn as much as she can, pouring her heart and soul into every bowl she makes.

Osoba Shoan Soba Noodle Restaurant
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this is behind the counter at a Japanese handmade sober [Music] restaurant good morning everyone today I’ve got a fun one for all of you because we’re in Tokyo’s Ginza area and just behind me is a SOA shop that makes all of their SOA by hand I can’t wait for this one to start so let’s do this today I’m taking you deep into the kitchen of showan a neighborhood soba noodle shop cherished by its Ginza locals for its warm-hearted atmosphere and known for their freshly handmade soba noodles served until 2:00 a.m. in the evening alongside an array of elegant Japanese style dishes using selected ingredients in addition to a variety of drinks at lunchtime the shop offers set soba meals at a great value which often times has customers waiting at the door as it’s truly a Hidden Gem in this already opulent and glitzy neighborhood that’s the head chef arisan good morning lunch starts at 11:00 but his morning starts at 7:30 a.m. so how long have you been working here oh okay how did you find out about this job [Music] [Music] upon arrival the chef prepares the kitchen turning on the stove boiling water for their tea and [Music] dashy now he prepares the rice the used Koshi hiati Source exclusively from cha prefecture where the owner is from as a shop also offers various D buy rice bowls like Katon and oyakodon definitely a staple at many Japanese soba shops that’s Eddie the soba Chef here good [Music] morning next he prepares their Odin it’s served at dinner but it takes several hours to prepare with its flavor growing richer and more complex the longer it Cooks so Ron used to work under a legendary chef at a high-end restaurant called K AI famous for turning down Michelin stars in order to draw less attention to itself after cooking for many celebrities over the years including John lenen he now makes use of his elegant rot culinary skills with each dish he prepares you’re so busy doing everything oh no it sounds like it’s going to be a busy day hey did you get those scars on your arm from work I see what kind how many eggs are you using wow that’s a lot what really what a small world oh she was wearing a kimono here too [Music] so Eddie is making dashim Maki tago a Japanese style sweet omelette with dashy which will be served as a side dish for the shop set lunch meals the flavor can be different depending on the region of Japan as it’s typically sweet in the East and savory in the west oh I can taste it thank you oh I guess it’s time for her to make the shop SOA noodles so cute nice she’s grinding raw buckwheat into sooco a buckwheat flour as it’s a main ingredient for their noodles grounded freshly every day what’s that while the grinder does its work she makes use of her time by shaving dried Bonito into flakes which is used to create the shop signature Dashi bro [Music] finally she starts making the SOA noodles for today’s lunch so why did you become a soba Chef really every morning she spends about 2 hours here in the SOA Studio she studied how to handcraft soba noodles under the owner as his Apprentice her dream to eventually own her own soba shop so she’s been working here tirelessly for The Last 5 Years to learn as much as she can pouring her heart and soul into every Bowl she makes so what did you do before this yoga instructor okay so for you what’s the most important thing when making soba what about soba machines there’s an old Japanese saying about the difficulty of making SOA noodles 3 Days To Learn a cut 3 months to learn a knead and 3 years to master the wooden Bowl since Japanese Soo noodles are crafted from buckwheat flour it naturally crumbles when you add water as it doesn’t contain gluten like wheat flour which has a natural stickiness so Arie uses a traditional Japanese kneading technique to form the dough and adds a correct amount of water at the right time during the process to create the perfect consistency she crafts it purely through experience as it’s difficult to tell whether the water has been properly absorbed by appearance alone and an attempt to adjust the water content at the end would be too late truly an ARA can only be mastered through time so Eddie continues on every day to refine her soba crafting skills do you work every [Music] day don’t have a day off what do you do when you’re off this look like a workout can you do pull-ups I think you can nice she’s now folding the dough and once complete we’ll start the cutting apparently the shop prepares the SOA noodles twice a day once before lunch and once before dinner as it’s committed to serving the freshest soba possible to its customers freshly ground freshly kneaded and freshly boiled cute that’s Eddie signature soba heart she adds it as a Finishing Touch to her soba now back in the kitchen she helps out with the side dishes so where are you originally from when did you come here oh why she says that she only had about $200 in her wallet and got a job at a Ramen Shop right away so did you have any dreams when growing up oh why did you give it up what you used to be hard back in the day okay I’m used to it see have you been on TV oh [Music] really I feel you you have kids how old wow congrats does she live close [Music] by oh wow what did she do for work that’s cool hey before we continue on I want to give a quick shout out to the sponsor of this video Squarespace if you all don’t already know Squarespace is the number one way to build your online presents in fact I use Squarespace from my website Tokyo zebra here are just some of the reasons why I love using Squarespace so much now with fluid engine their next Generation website design system it helps anyone unlock their creativity with reimagined drag and drop technology for desktop or mobile and start with a completely personalized website with a new guided design system Squarespace blueprint print then customize it like I did for my website to fit your own needs check it out my homepage shows my latest videos for both my channels if you want to sell products online physical digital or service products it’s easy with Squarespace invoice your clients also easy with Squarespace or update your written content guess what it’s easy with Squarespace AI so there you go go to squarespace.com today for your free trial out when you’re ready to launch go to squarespace.com Toyo and get 10% off your first domain or website good morning that’s the owner Comon with many shop owners in Japan he lives upstairs so he’s here to eat his breakfast so why did you open this restaurant how much have you lost so far he’s eating the SOA noodles he made yesterday obviously he wouldn’t serve their older noodles to customers but it’s still too good to just throw away wow that Odin looks amazing it’s one of their more popular menu items during dinner it’s great to see their fun loving family Vibe I’m sure it reflects onto their customers as well it’s 10:30 1 hour before opening Eddie sets a table and also cleans around the restaurant to ensure a welcoming environment for their customers like the chef was saying they’re two workers short today which gives them double the workload so it’s surely going to be a long day for the both of them in the kitchen the chef prepairs the pork katsu as our katsudon rice bowl is one of their popular menu items he quickly batters the meat just before open to ensure that the two of them can keep up with today’s lunchtime rush so how long have you been doing this 50 years so he started working right after high school and he’s continued ever since I love his passion so what kind of restaurant did you study at first ah and what’s the most important thing for you as a chef so you want to open up your own shop right of course call me up on you open oh that’s dark so do you have a go year [Music] why right before the shop opens the chef starts frying the tempura and KATU as he already knows that there’s going to be orders right when the customer sit down isn’t it hot that’s some [Music] experience at 11:30 the restaurant is officially in business and there’s already customers [Music] while the chef prepares the D buy rice bowl dishes Eddie takes orders sets up trades and makes the soba they work so quickly and efficiently together the so used to be regularly steamed up until the early Ed period as the noodles would easily break apart as the kneading technique still hadn’t been perfected but as early as the 18th century SOA noodles were consistent enough that they could be boiled in water that looks delicious the first customers order the tendon Tempa set and oyakodon chicken and egg set [Music] get before no the seats are filled and the kitchen gets even busier the two work at break neck speed to ensure that they fill all the customer orders as fast as possible while also maintaining their high quality [Music] standards so in Japan SOA noodles are a popular lunch and dinnertime food but there’s also a drinking culture tied to it dating back as early as Edo period called soba May directly translated to before soba it started because impatient customers couldn’t wait for their noodles to cook so the shops would serve them alcohol to pacify them now SOA shops carry on that tradition and serve alcohol with other traditional Japanese dishes until the noodles are ready [Music] oh the customers are leaving cash on the table as they understand how busy she is luckily she can trust that they’ll leave the correct amount as it’s not uncommon to see this practice in Japan in this type of [Music] situation is busy huh really busier than this she says that the busiest time is summer because people tend to Crave light cold soba on hot [Music] days oh she’s sending the food to the second floor at least she doesn’t have to carry all the orders up the stairs still she’s doing it all [Music] herself they’re super busy so let’s go talk to a customer excuse me can I bother you hi you come here often so what’s your recommendation here oh and what makes you come back here ah you work nearby thank you [Music] by the way how can you remember all of the orders really that’s amazing [Music] yay finally the last order for lunch so how are you handling today hi and that’s another one in the books if you want to try this place for yourself I’ll be sure to leave a link in the description so that’s behind the counter at a local Japanese handmade the Silver restaurant what do you guys think if you guys like this video like always help me out and hit that like button if you guys want to help with the channel then definitely check out the hot sauce hot sauce merch and if you guys want to see more videos like this or anything related to ban hit that subscribe button and the bell button I’ll catch you guys in the next one