![[Extended Cut] Authentic EDO Period Food at 162 year old Tokyo Restaurant](https://www.alojapan.com/wp-content/uploads/2025/08/1754717667_maxresdefault.jpg "[Extended Cut] Authentic EDO Period Food at 162 year old Tokyo Restaurant")
[Extended Cut] Authentic EDO Period Food at 162 year old Tokyo Restaurant
I will be 80 years old this year, and I love my job! And that’s the best! So tasty! Earthenware makes it taste better. Cheers! For dinner, we only use ingredients that already existed in the Edo period. We don’t use chinese cabbage or onions, because we didn’t have them back then. This is a a sunken fireplace. During lunch time, we don’t use it. I will take these now and clean them. This store was built 162 years ago. A house in Sanjo Tominokoji in Kyoto was torn down for a renovation. The pillars, fittings and shoji were brought to Tokyo, and we washed them well and put them in here. This restaurant is called Edo Ryori Sakurada. For dinner time, we only use ingredients that existed in the Edo period. We don’t use chinese cabbage or onions, because we didn’t have them in Japan in Edo. We use ingredients that were around in Edo period, and customers grill food on the fireplace with charcoal, or they can have it seared or boiled. We serve Sukiyaki beef and other delicious dishes at lunch. We use rice that is even presented to the Emperor. And we cook it in earthenware pots. We serve one pot per table. I’m from Nepal. I’ve worked here for 5 years. After studying Japanese and graduating school as an international student, I went to technical school, graduated, and then studied at another technical school. I studied Japanese for about 5 and a half years in total. Asakusa is a very historical place. You have the Sensoji Temple here. The atmosphere is just like “THIS is Japan!”. This is a Noren (a shop curtain). We change the color with the seasons. We are not open yet, please wait. You took first place. Here we go. Here you go. And the rice scoop. Wait a second please. Let’s dig in! Delicious! It tastes better from an earthenware pot. And it’s done – here you go! I’m heading out for shopping. Yeah, it’s just around the corner. There’s plenty around this neighborhood. We already have seaweed, shrimps, squid… And this one here is dried fish. The dried fish was delivered. Welcome! We made a reservation for 6pm. Please put of your jackets here. Please enjoy your meal today! Cheers! This is duck and Japanese pheasant. This is Japanese quail! Japanese quail. This is the one that lays quail eggs. It’s smaller than chicken. This is deer. So, we work with hunters— we’ve actually met with about 15, maybe 16 hunters from all over Japan. Right now, we’re working directly with seven of them. When it comes to food safety,
that’s the only way to do it. We go meet the people directly and see what kind of environment they’re doing the butchering in. Otherwise, there’s no way we can handle game meat with confidence. We’re totally different from other restaurants. Most places just buy from wholesalers, right? But we work one-on-one with each seller, That’s what sets us apart. This is a cross between wild and domestic ducks. It has sweetness to it, and it gets harder as you grill it. Please enjoy it medium rare. This here’s yakitori sauce. Please use this. Here we have Mackerel, Blackthroat Seaperch, Barracuda, Japanese Dolphinfish… This is Japanese Spanish Mackerel pickled in koji and salt. And this is marinated Marlin Tuna, Blackthroat Seaperch, Boar, Deer pickled in koji, Chicken thigh and chicken meatballs. Shamo chicken wings and Japanese quail, Squid, Shrimp and Scallop and vegetables. You can choose four skewers per person. We choose? This? That size is good. Let’s share the squid. Alright! You choose what you like. It’s best to have what you like. It’s annoying if someone else takes the one you want, right? That’s what I think. This is boar meat. It will puff up. You break it open? Wait – it’s like soup? Yes, you eat it with the soup. I’m 79 years old now. I will be 80 years old this year. I can’t ever be rude to my customers. I love my job. That is the best thing. I’m doing this because I love my job the most. Our channel really cares about sharing the skills of true craftsmen with the world, and passing them on to the next generation. Through our videos and products, we want to show their charm,
and share their pride, philosophy, and what makes them so cool. If even one person watches this and thinks “Japanese craftsmen are awesome!”
that’s already a step toward preserving Japan’s fading craftsmanship. That’s the mission we stand by on our YouTube channel.
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We are revisiting an older popular video we did on this channel Sakurada. This shop has been in business for 162 years and this 80 year old owner serves food that was only available during the Edo period of Japan. Only using ingredients that were available at the time. Don’t you want to try it?
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0:00 Intro
0:39 Restaurant near Sensoji Temple
2:49 Ingredients from the Edo period!
4:15 THIS is Japan!
5:41 Open for lunch
7:12 Rice in earthenware pots!
9:21 Sukiyaki! With raw egg!
11:05 Korean Customers
13:48 Evening business is bustling
15:55 Charcoal grilled meat
17:59 Choose your skewer!
20:11 Grilled wild bird meat
22:06 Work is fun!
#江戸時代 #edoperiod #japanesefood
19 Comments
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Hey
❤
Muito interessante, quando nasci, já existia a 100 anos, gostei
Wow that's amazing ❤❤
i really loved it
Oshi Oshi 😊. Brazil 🇧🇷 🇧🇷 🇧🇷
So the food is cooked by Nepali and served by Japanese. Just like in Edo period. The emperor used to love that.
Wow! 😳 I love those Tokyo Restaurant was Great beautiful 😍 Grandpa foods was incredible yummy 🤤😋 sugoi!👏🎉 I definitely go visit and eat Grandpa cooking as well fresh and delicious! 😋 Grandpa was incredible!💪👏 Thanks for sharing with us Japanese food crafts man that was amazing! Zenbu oishi so daisuki aligato!👀🙀✨😳😍💕🦐🦞🐙🦪🍲🍛🍢🥟🤤😋💖✨💖✨💖😚😘👍
11:45 箸の持ち方を治しましょう。
Estarei lá dia 10 de agosto, obrigado por nos manter informado, conte comigo
It is true that game meat sourced from the wild requires special considerations. Not only for potential pathogens and parasites, but also due to possible exposure to poisonous materials and the use of unsafe lead ammunition. A personal relationship with individual hunters is a good way to ensure safety and quality.
謝謝您的情報:淺草"櫻田"❤👍💯
This is not a good representation of Edo Period food at all. The Edo Period was from 1603 CE to 1868 CE and very little meat, if any for most people, was eaten. It wasn't until the later 1800s that Japanese people ate more meat, but still not very much. There was a ban on eating (most) meat for over 1000 years until the year 1872 — this is why Japanese people are so long-lived, but in the last 100 years, Japanese people have started to die earlier and earlier, and now Japan is no longer seen as having some of the healthiest longest lived people because of their diet change. This food is more likely to have been eaten in the Taisho Period (1912 to 1926), but even then I'm told that most Japanese people were very 'poor' until after World War Two and ate very little animal products because of this. I've talked to older Japanese people who told me that only rich people could afford to eat meat or even white rice until after WWII. Until this time, most Japanese people ate a 'Washoku' diet. And no, not all Japanese people ate sea food, as only people who lived near the sea had access; those who lived inland ate what they had nearby.
Dillon is actually a nice guy. He came across as very humble and respectful.
I am beginning to really like this channel and the material it puts out. I've been a cook for a long time occupationally and in my free time at home; and I have been to Japan, and that was some of the best food and dishes I've had, and I wasn't even in the main city. The small mom and pop window restaurants that are inconspicuous or subliminal are also very good.
❤❤❤🎉🎉From Thailand❤❤❤❤🎉🎉
İki yaşlı insanın bu işi yapmaları Yapabilmeleri ,gerçekten takdire Şayan👏👏 80 yaşında ve bir restorant işini yapabilme gücü olması cidden hayranlık uyandırıcı, kendilerini alkışlıyorum saygı duyuyorum ve bu arada yemek yapış ve sunum şekilleri çok hoşuma gitti🎉👏 ayrıca da çok lezzetli görünüyorlar 😋japonya’ya geldiğimde mutlaka denemek isterim😋😊
He looks like a really warm and friendly person, i would definitily dine there.