Behind the Counter at a 90-Year Old Japanese Grandma’s Yoshoku Restaurant

Behind the Counter at a 90-Year Old Japanese Grandma’s Yoshoku Restaurant

This is behind the counter at a Japanese Yoshoku restaurant with a 90-year-old grandma. [Music] So, I’m in Ginsa this morning and I’ve got a fun one for you today because we’re going five generations deep at this restaurant behind me. All we have to do is wait for the owners to arrive. So, ever wonder how Japanese restaurants stay in business for decades, enduring the test of time? Or how a 90-year-old blue-haired grandma works harder than most? Well, I’m going to have to take you deep into the kitchen at Ginsa Corner, a family-owned Yoshoku restaurant serving locals since 1948 to show you. And if you’re new to the channel, Yoshoku is a western inspired Japanese cuisine. Traditionally a highass food in the country, but now more of a comfort food made at home. And this place sure feels like home. Nice. Mioan is here. She’s the fourth generation owner and the mom of the current owner. Good morning. Yeah. So, what time did you wake up this morning? I woke up around 4:00 a.m. Thanks. [Music] Sorry. Can I ask how old you are again? Oh, it’s a secret. Wow, you’re so young. Oh, what have you learned recently? [Music] I kind of know. Oh, good morning. The owner is here. Did you come straight from home? What? Seriously? But where? That’s wild. Apparently, he runs other businesses aside from this restaurant. So, these days, he’s busier than ever. Before they start their prep, the two have a quick meeting and review all the things that they need to do today. Yes. [Music] The family business began as a trading company supplying the Navy and other shipping industries. With close ties to prominent figures, the family eventually opened a salon style restaurant to welcome their distinguished guests. What started as an intimate gathering place has over time become an irreplaceable landmark and reflection of history for so many. So why do you still work? [Music] She actually works four times a week at the shop while also taking part in local volunteer street cleaning. For her, staying active every day keeps her motivated to do even more. So, how many days do you work in a week? That’s some dedication. Wait, do you have a family? Nice. How old are they? I’m sure they are. But are you able to spend time with them? That’s true. [Music] Now, Dakasan prepares the shop’s meat, the fundamental ingredient for many of their popular dishes like their meatballs. So, who made the recipes? At the age of two, his father sadly suffered a brain hemorrhage, leaving his mother to raise him alone while struggling to run a restaurant and their other businesses with no prior experience. Over the years, chefs left, and even their most trusted chef betrayed them, taking the shop’s equipment and supplies. In the end, she was left with 1.1 billion yen worth of debt, about $12 million. Daisaka son, older, stepped in and together with his mother, day by day, rebuilt the shop and restored his father’s recipes. He recalls the lowest moments when he broke down in tears, overwhelmed by the weight of it all. Yet today, he carries those memories with humility and gratitude for everything they have overcome. So, what’s the secret to making your food? I believe you. By the way, what’s your favorite food? I love their crabs, too. So, how was running the business back then? [Music] [Music] I’m sure [Music] she later came to realize that her son had grown up feeling lonely without her. Although the regret still lingers, she chooses instead to learn from her past, to move forward, and to remain positive just as she always has. [Music] Nice. Workers are arriving. Hello. When did you get started? Nice. He’s from France and originally worked as a chef there. So, what’s the biggest difference when working here? I used to work in different environments. I would say like it’s team was different. Everything was different. But I prefer to work here. It’s like more calm and I can manage more stuff by myself. So, it’s better for me. Can I ask how long you’ve been working here? Oh, how’s it been? Once studied in Canada, where he experienced firsthand the challenges of finding work as a foreigner with limited language skills. Determined to make a difference, he set out to build a workplace in his own country where international workers could feel supported and spared the struggles he once endured. How is it working with foreigners? Oh, I see. Are you hiring now? [Music] That’s awesome. Nice. These are the cabbage wraps for the shop’s popular rolled cabbage dish. Though it originated in Europe, Japan has made it uniquely its own, using tender local cabbage and Japanese seasoning to create a familiar yet distinct flavor. It’s a laborintensive process with workers dedicating much of their day to its careful preparation. So when running a restaurant, what’s the most important for you? He says that from selecting their ingredients to preparing their vegetables, they always work wholeheartedly with a hope of touching their customers hearts and bringing them joy, never once cutting corners along the way. Hey, quickly I want to tell you guys about Sukuroko, who also sponsored this video. They want you to experience Japan from the comfort of your own home through their snack boxes delivered straight to your door. This carefully created box is filled with traditional and seasonal snacks. All supporting local makers across Japan. Always unique to the month itself. This one’s theme is autumn moon festival. Each autumn, Japan celebrates schemy, meaning moon viewing, which you can experience with this box. It’s got so many tasty treats like these carefully crafted rabbit soft shoes, delicate schei mikon cream cookie, and even these Japanese pudding toyaki. I love getting to try them all. And you get this Schemy Gokua tea to deliciously pair with all of the snacks. Plus this month’s theme, I get this dope Schei You know me cup. As always, you get this ultra cool booklet to learn about everything in the box, including allergen info and even Japanese culture. It ships worldwide, so gift yourself and even a loved one. Use my code Paulo and link in the description and get $5 off your first order. Hey, by the way, do you think your kids are going to take over the shop? Oh, what are their dreams for the future? [Laughter] That makes sense. What are you working on? What’s that? He discovered his true passion during the unlikely times of the pandemic. His restaurant sales plummeted to just 10% of what they once were. And to survive, he invested in a shock freezer and began partnering with small restaurants, helping distribute their food across Japan and creating a new source of income to once again keep their restaurant afloat. What started out as a lifeline during rough times has grown into his life’s mission to support other small family-owned shops through his new frozen food business called Frozen Mania Lab. So, how much was it to install the shock freezers? Holy frozen balls. Nice. that government cheese. Growing up in Ginsa, he’s deeply rooted in the local community, especially among its restaurant owners. He recalls how the pandemic drew them even closer together, and the frozen food business he created became a way to support many of them through those difficult times. Even today, he helps preserve dishes from seven neighboring restaurants, now sold at the prestigious Ginsa Matsuya Department Store. [Music] Now the chef prepares the meatballs. Nice. Another worker is here. Hi. How long have you worked here? How do you speak Japanese so well? That’s amazing. How do you like working here? [Music] Do you still go to school? She says her goal is to get a job in IT to stay longer in Japan. Well, I hope everything works out for you. 20 minutes before they open, everyone gets even busier with a prep. [Music] At 11:30, they’re finally ready for business. And there’s already customers. And it seems like the first group of customers all ordered rolled cabbage. The rolled cabbage looks so good. The shop serves it with a rich homemade tomato sauce delicately blended with a chicken broth for a flavorful yet gentle touch. [Music] At the start of his culinary journey, Dake studied many Yoshoku dishes, but it was rolled cabbage that became his true specialty and the very first dish he learned from his father’s recipe book. Over the years, his dishes evolved, shaped not only by tradition, but also the feedback of his customers. Some encouraging, others painfully harsh. With every critique, he refined each recipe until they became what’s served today. They’re quite busy, so let’s talk to one of the customers. Excuse me. Can I bother you? Do you come here often? That’s cool. What are you eating? Looks good. So, what’s your recommendation here? Oh, why? Hey, you didn’t order it today, though. Okay, thanks. It smells so good. This is the shopsto made from the leftover sauce of their rolled cabbage. A service born from their customers request not to let the sauce’s rich flavors go to waste. And it became a beloved dish in its own right. Aren’t you tired yet? Wa. You’re incredible. I don’t know 5 10,000. She says she wakes up every morning and walks 4,000 steps, making sure to get at least 7,000 a day. No wonder why you’re able to still do this. 10 minutes after closing, some customers are still here, but the workers start to clean up. Nice. The French chef is making the makanai. The shops provided lunch for the workers. I guess it’s mashed potatoes and chicken today. [Music] Finally, it’s time for the workers to eat their lunch. And that’s how a blue-haired 90-year-old grandma and her son have carried on the legacy of this Japanese restaurant with more than 75 years of history. It’s never been easy, but through every hardship, their love for family has carried them forward. Even today, together, they continue to uphold that legacy. And that’s another one in the books. If you’d like to visit this place for yourself, I’ll be sure to leave a link in the description. So, that is behind the counter at a local Japanese Yoshuk restaurant. If you guys like this video, like always, help me out and hit that like button. If you guys want to help support the channel, then definitely check out my premium Kaminady hot sauce. It took 6 years to make and it’s finally in the shop. Get it at Paulo from Tokyo.com. Or if you are in Japan, you can go to Shibuya. That’s where we have our vending machine. Finally, 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

🌙 Sign up for the #Sakuraco prepaid plan: https://team.sakura.co/paolo-SC0825 to receive an exclusive bonus item, or use code “PAOLO” to save $5 on your first order. Experience the Moon Festival from the comfort of your home (and yes — US shipping is still available!)
Behind the Counter at a Japanese Yoshoku Restaurant with a 90-Year-Old Grandma. Ever wonder how family-run Japanese restaurants survive for decades? In this video, we go inside Ginza Nitto Corner, a yoshoku restaurant in Tokyo that’s been serving locals since 1948. From classic dishes like stuffed cabbage rolls and meatballs to the heart and spirit of a 90-year-old grandmother who still works daily in the shop, this is a true look into Japan’s culinary culture. Yoshoku is a western-inspired Japanese cuisine that blends European flavors with Japanese traditions. At Ginza Nitto Corner, you’ll find rolled cabbage in a rich homemade tomato sauce infused with chicken broth — a recipe perfected over generations. Daisaku, the current owner, refined each dish through years of feedback and tradition, creating food that feels like home for every customer. What makes this story even more special is the grandmother who previously ran the shop still works at the shop at 90 years old. She not only helps in the kitchen but also volunteers in her community, showing gratitude and energy that inspires both locals and visitors alike. If you love discovering authentic Japan, family-owned restaurants, and the hidden stories behind the food, this video is for you.

Watch more behind the counter videos
– https://www.tokyozebra.com/btc

Ginza Nitto Corner
– https://maps.app.goo.gl/WKoJz9kMx46esxfe8
– https://nittocorner1948.com/

Get my Paolo fromTOKYO Premium Kaminari Hot Sauce
– https://paolofromtokyohotsauce.com

Paolo fromTOKYO Vending Machine in Shibuya Tokyo
– https://maps.app.goo.gl/RjwhUQ7oLRiGRo7y9
Address: Shibuya BEAM Building
31-2 Udagawacho, Shibuya, Tokyo 150-0042
Open: 24 Hours / 7 Days

Get my Tokyo & Japan Merch and show your support!
– https://www.tokyozebra.com/mrch

___ Tokyo Zebra: My 2nd YouTube Channel ___
See My Life in Japan behind the scenes
– https://www.youtube.com/tokyozebra

Questions about Japan or Japan Travel? Get answers and chat with my Discord Community
– https://paolofrom.tokyo/discord

___ Channel Support ___
Want to help SUPPORT my channel, buy me a BEER or Maiko and I DINNER? Thank you in advance!

– PayPal: https://www.paypal.me/paolofromtokyo

– Venmo: PaolofromTokyo (venmo.com/paolofromtokyo)

– Patreon: https://www.patreon.com/paolofromtokyo

Join YouTube Channel Memberships
– https://www.youtube.com/paolofromtokyo/join

– Merch Store: https://tokyozebra.com/mrch

___ Help with Subtitles / Closed Captioning ___
– https://paolofrom.tokyo/cc

___ Business ___

Want me to feature your business in my video?
business@tokyozebra.com

Want to send me stuff?
For ADDRESS
– https://www.tokyozebra.com/address

___ For more info about me ___

I’m from TOKYO JAPAN, I’ve been living here for a long time. I’ll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I’m also into Tech so you’ll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.

– Website
https://www.tokyozebra.com/about
– Instagram:
@paolofromtokyo – https://instagram.com/paolofromtokyo
@tokyo.zebra – https://instagram.com/tokyo.zebra
– Facebook:
https://www.facebook.com/paolofromtokyoofficial
– TikTok:

@paolo.fromtokyo

___ My Film Gear ___
(Affiliate Links Used – I may receive commission from products purchased)

– Main Camera
(USA Link) https://amzn.to/2GlSvyy
(International) http://geni.us/pyBIG7S

– Main Wide Lens
(USA Link) https://amzn.to/2o5B00B
(International) https://geni.us/DDbpW

– Powered Mic
(USA Link) https://amzn.to/2B7HnUM
(International) http://geni.us/ZaFl4a

– Mic
(USA Link) https://amzn.to/30VtlPV
(International) https://geni.us/lVurdzT

– Portable TriPod
(USA Link) https://amzn.to/2LKhM6e
(International) http://geni.us/DfeI

– Gimbal
(USA Link) https://amzn.to/2PYmjYA
(International) https://geni.us/amgYR3

– Drone (Original)
(USA Link) https://amzn.to/2K6qrAW
(International) http://geni.us/UFAFl3c

– For a complete list of my gear:
https://www.tokyozebra.com/my-gear/

Access to Music in video:
http://share.epidemicsound.com/zsbS8