Book the restaurants here:
Nihonbashi Toyoda: https://www.byfood.com/restaurant/nihonbashi-toyoda-2092?utm_source=y&utm_medium=v&utm_campaign=asahitoyoda_youtube_organic
Jyanoichi: https://www.byfood.com/restaurant/jyanoichi-honten-2097?utm_source=y&utm_medium=v&utm_campaign=asahijyanoichi_youtube_organic
Unagi Kappo Oedo: https://www.byfood.com/restaurant/unagi-kappo-oedo-2072?utm_source=y&utm_medium=v&utm_campaign=asahioedo_youtube_organic
IMPORTANT: Please wear socks when visiting Unagi Kappo Oedo, as there is tatami floor in the VIP room.
Today’s adventure takes Shizuka to Nihonbashi, located in Tokyo’s Chuo Ward. Here, she explores the world of shinisei. Shinisei shops, known as “long-established shops” in Japan, hold a special place in the country’s cultural and commercial landscape. These businesses have been operating for generations, often spanning centuries, and are celebrated for their dedication to craftsmanship, quality, and tradition.
Shizuka’s first stop is Toyoda, a Japanese restaurant in Nihonbashi with a 160-year history. She enters the restaurant and meets the 5th-generation owner, Hashimoto Toru. After learning about Hashimoto-san’s family legacy and the restaurant’s history, it’s time to feast! Shizuka is presented with a range of delectable dishes, including blowfish, grilled Japanese beef, tempura, and beyond.
After finishing her meal, Shizuka steps out for some fresh air and wanders over to Nihonbashi Bridge, which was built in 1603 and has served as a symbolic landmark since the Edo Period (17th to 19th centuries). The bridge was originally constructed of wood and marked the starting point of Japan’s five major highways, a reference point for travelers measuring distances.
Next stop is Janoichi, a 130-year-old restaurant and the second shinisei restaurant stop on this journey. Takarai Hideharu, the proud owner of Janoichi, introduces Shizuka to the restaurant’s evolution from a street food stand to bricks and mortar restaurant. He presents our hungry host with a dish of Janoichi delicacies, including marinated shrimp, scallops, and bluefin tuna sushi.
The final stop on Shizuka’s Nihonbashi shinisei journey is Unagi Kappo Oedo, which has been around since the 1800s. She enters an elegant dining room and meets Wakui Hiroyuki, the respected owner, who explains the restaurant’s journey from an eel shop to a specialty restaurant. Shizuka selects a course menu, including seasonal appetizers and a range of eel-based dishes.
FEATURED FOODS
Goma Tofu – Sesame Tofu
Hamo Fish
Fugu Sashimi – Blow Fish
Grilled Japanese Beef
Shrimp Tempura
Fish Tempura
Asahi Beer
Marinated Shrimp
Hotate – Scallops
Sujiko – Fish Eggs
Hirame Kobujime – Flatfish Sushi
Honmaguro Zuke – Marinated Bluefin Tuna Sushi
Anago Sushi – Conger Eel Sushi
Tamagoyaki – Rolled Omelet
Egg with Marinated Bonito Fish
Fish and Matsutake Mushroom Broth
Tuna Sashimi
Kimoyaki – Grilled Eel Liver
Grilled White Fish
Unaju – Grilled Eel over Rice
LOCATION
Nihonbashi, Tokyo
TIMELINE
00:00 Intro
00:11 Shizuka Anderson – byFood Host
00:49 Toyoda – Nihonbashi
01:21 Hashimoto Toru – Owner of Toyoda
02:42 Goma Tofu
03:52 Beer
04:02 Hamo Fish
04:41 Fugu – Blow Fish
06:00 Grilled Japanese Beef
07:00 Shrimp Tempura
07:22 Fish Tempura
08:13 Nihonbashi Bridge – Nihonbashi
08:49 Janoichi – Nihonbashi
09:28 Takarai Hideharu – Owner of Janoichi
10:47 Asahi Beer
10:53 Marinated Shrimp
11:30 Scallops
11:58 Fish Eggs
12:28 Flatfish Sushi
13:56 Marinated Tuna Sushi
14:36 Marinated Eel Sushi
15:28 Rolled Omelet
17:02 Unagi Kappo Oedo – Nihonbashi
18:03 Wakui Hiroyuki – Owner of Unagi Kappo Oedo
19:44 Egg with Marinated Bonito Fish
20:37 Fish and Matsutake Mushroom Broth
21:02 Tuna Sashimi
21:27 Grilled Eel Liver
21:52 Grilled White Fish
22:38 Grilled Eel over Rice
23:31 Outro
—————————————————————————————————————–
ABOUT BYFOOD:
ByFood is Japan’s one-stop platform for foodie travelers. Here, visitors can book food experiences (food tours, cooking classes, dining experiences, tastings), place restaurant reservations without Japanese, and learn about Japanese food culture and places to eat in different regions of Japan.
ByFood strives to make Japanese food culture accessible to anyone, removing the language barrier and accommodating dietary needs. And if your perfect food experience isn’t available on our platform, the VIP Gourmet Concierge will create one that is custom-made for you.
Best of all, for every experience that’s booked on byFood, 10 school meals will be donated to children in need through the Food for Happiness program.
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46 Comments
Shizuka: Everything tastes good with beer
You seriously have the best job!😉😋
Wunderbar! Just curious, do you guys do like two-days tour packages? Not of these restaurants specifically, but in general? Great vid as always. Cheers.
Unagi is super good
Ahhh I love these TOKYO long history restaurants THIS is what I’m after!!!!
I love these vids guys!!!!! 👌🏻👍🏻
I did not know you could make tofu from sesame seeds!
What a video clip about Japanese food tradition. Very educative, beautiful filming, your lovely reaction, and oh…mouth watering! Thank you for your very very good video!
this is so awesome you just show just us the best stuff
Class👌👌😋
I would move to japan just to switch from wine to sake. These meals look so delicious you can't really raise a glass to it in comparison to the ceramic sake cup.
The calligraphy shown at 18:22 is probably the handwriting of Tokugawa Yoshinobu, the last shogun. The photo is also by Yoshinobu Tokugawa.
great video , my wife loves the sun dress , i like the reviews where things don't takes so good.
クオリティの高い映像と編集は、安心して見ていられます。そしてにそれらに花を添えるSHIZUKAさん、こういう老舗のレポートだとより一層それらを感じられますね。外国の方に日本の古い伝統を重んじるところを十分に伝えていると思います。NHKといい勝負していると思います。いやこちらの方が、SHIZUKAさんの存在感が頭１つ抜けているかもしれません😄
where can i go as not a millionare ,that is not fast food. were gonna be enjoying the view.
Everything goes down better with beer 😊😂
Shizukaaaaaaa
Are there any interships available with JbF??
T&*）*（——&In the next 30 years, Japan will continue to discharge nuclear contaminated water into the sea. Japan is passing on the nuclear pollution in Fukushima to the whole world.
The Japanese side invented the term "treated water" and repeatedly publicized that the concentration of tritium is not abnormal, creating an illusion that nuclear-contaminated water contains only tritium and the concentration of tritium is up to the standard, so nuclear-contaminated water is safe. society.
"In fact, the composition of Fukushima nuclear-contaminated water is complex. Even after purification, it still contains dozens of radioactive nuclides such as carbon-14, cobalt-60, strontium-90, iodine-129, and cesium-137. Disappearance of nuclear radionuclides in nuclear polluted water.
Three years later, the United States and Canada on the other side of the Pacific Ocean will be affected by nuclear pollution, and 10 years later it will spread to the global ocean.
the appetiser in the second restaurant looked delicious !
😂made me smile 😊 when you said , “ You love beer “ .
Umai うまい!! Thanks Shizuka ❤😊
Great vid again from Japan By Food. Is Shizuka ummm??
The old ways are the best ways
As always a great vlog Shizuka
What a great video of these three restaurants Shizuka! I would definitely like to try all of these restaurants and have their delectable meals. Gosh my stomach is growling now Shizuka!😄
So amazing. I like how the families have a spiritual commitment passed down through generations to provide the best food to the community. I DEFINITELY want to try eel liver. Oh, also, your hairband looks really cool. Thank you!
I have to admit that, in spite of a propensity for heavy beers, I really do enjoy Japanese lagers/ales when it comes to pairing with Japanese cuisine. Asahi, Sapporo, or Kirin Ichiban are all quite complimentary without being over-filling. Just right. Kanpai, and thanks for another great video! 🙇♂️🍻
Shizuka's expression in her tastings conveys her appreciation of the chef's preparation and presentation .
@6:00 Grilled Japanese Beef – From Shizuka's facial feedback , you know that was 5 stars !
Janoichi – putting food on the "shelf" is different .
Great to see that some of these generational establishments survive the pandemic .
Hopefully #JapanbyFood can showcase women-owned establishments if there are any .
Enjoyed that immensely. Hmm, where’s my nearest airport?
You can tell when the old fellows' eyes light up seeing Shizuka.
Love this ❤
The unagi dishes, omg mmmmm. Wonderful stops this episode
Is Toyoda and the other places OK with English?
Just like that Weezer song el scorcho❤😊
大江戸、会社のすぐそばにあったから、たまに行ってましたね。懐かしい。
That's so cool to go to over 100 -200 year old restaurants and enjoy old school food! Also, the look on your face every time you eat Japanese beef is outstanding! I look forward to it every time. 🙂
So special!
The communication between her and the chefs is just incredible. This is what we miss in Europe.
UNAGI CONTENT! Awesome! Thanks Shizzy!
eating at a Shinisei is at the top of my list to experience, lovin' how they keep the traditional styles and vibes, the description of the food after each tasting is so good that makes me want to eat it even more lol, I'd want to try the first place most, not only because of how delicious the food looks but the Owner's voice sounds like Zatoichi, I can feel like I'm in a Shintaro Katsu film
Did it make your mouth numb?
I have fam i osaka😢😢
As a beer drinker i always love seeing shiz enjoying her beer with a good meal. 🍺
just a reminder to not pour beer gently the whole way. all that carbonation will be trapped, instead of released to form the foamy "head" which should be about 1/4 of the glass.
think about how much pouring pressure and flow is created when filling a glass using a draft. when you pour your own beer, you have to recreate that draft pour.
this is not simply because of visuals and taste/texture, it is about saving yourself from a bloated stomach which can ruin your meal. once you drink all that trapped carbonation,
it will remain in your stomach. when food hits it, the gas will finally release inside, causing you discomfort. eventually, when enough gas has been released, it will finally climb
all the way up your esophagus, carrying hints of stomach acid and pulverized food, until it ejects from your mouth.
the technique shown at 2:29 culminating in presentation of the first beer at 2:39 is a really good example of how to do it.
compare this to 10:45. smaller glasses are unsuitable for beer. so you'll have to pour directly and firmly into the standing glass. you need to create all the foaminess you can.
when you are pouring your own tall glass or a pint, pour it firmly with the glass at a diagonal about halfway or 2/3. then stand the glass on a surface and top it off with a direct pour into the middle, letting the foam rise near the brim.
certain beers, like Guinness, play by different rules due to the presence of nitrogen and require a firm pour, followed by a long resting period to release the gas, then a gentle top off at the end.
Ditto here +i luv unagi!
No wonder they have been in business so long. There menu is outstanding! Great Video!
Why is she so pretty? Love the vids and content. Remember folks.. It costs nothing to pay people compliments…It might brighten their day. I came off as a creep right? lol