Japanese Restaurant That Lets YOU Decide the Price

Japanese Restaurant That Lets YOU Decide the Price

So, there’s this restaurant in Japan where you 
get to decide how much you want to pay. And it’s actually here in Tokyo! Looks kind of fancy, though.
I’ve got to check it out! But not going to lie, it’s got me kind of worried. What if I pay too little? Is that rude?
They do say any price is fine. Or what if I overpay?
I’ll feel like an idiot! I guess I’m just going to have to find out. Well, I got kind of scared, so I’m bringing my wife. All right, we’re here! This is the restaurant where you
get to choose your own price. Let’s go inside to see how much it all costs. This spot is called Kin No Enishi,
located in Tokyo’s Nakameguro area. It’s reservation only for the people
registered on their official LINE account. Not hard though, and it’s free to register. It’s a 4-course meal, so our goal is to try to fairly 
price each item to get to our final total. We just arrived at this restaurant. It looks pretty good. We are going to, apparently, get a course here, so… So, it comes with 3 items with 1 ‘obanzai,’
like a little appetizer plate. I feel like it’s kind of like a light course. You probably will do a little bit better
than me, probably, on the pricing. – Well, we want to…
– We’re just going to guess. We’re going to guess,
but we don’t want to be rude, but we don’t want to pay too much,
so we just got to be right. Yeah, I don’t want to pay too much. I obviously don’t want to pay too much, 
but I’m afraid of being cheap. [Laughs] Like, in Japan, do anything for anyone, You’re always going to want to just do like,
the standard, and then maybe just a little bit more. Oh, the drinks here are billed separately. They do have a price. That’d be just another level of insanity
if they let me price the drinks, too. Just going from my senses here. They have Asahi Super Dry and it’s ¥700. – I think that’s that’s uh…
– That’s a great price. You usually get it like, at a place, at ¥700, ¥800. At like really, kind of like nicer places
it gets up to like ¥1,000. Mm. First up on the course is their ‘yukke,’
made with a premium A-ranked ‘wagyu’ fillet. A tender meat combined with a silky egg yolk
and a gold flake to finish it off, accompanied with an aromatic Ariake seaweed. It says, uncrushed egg. Crushed. Well, I think I just crushed it. But the sizing always like gets me, because in Japan, things are always
a little bit smaller than I would want. So I always devalue that. Let me taste it first before. Mm! It’s so good. The beef is leaner than I thought. Yeah, I mean it is good. I think the portion size is fairly standard. It’s not like it’s not super big. The egg is nice.
The meat is really tender. I mean, it is A5 ‘wagyu.’ In terms of the pricing, based on my 
beer index of ¥800 for the beer, I think you can go like ¥1,500 as like
on the cheaper side, but maybe ¥2,000 on, like in a place like this because of like
the settings, and where we are and how it looks. So, I’m probably going to go ¥2,000 yen. I want to go a little bit more for this setting. Maybe ¥2,500? ¥2,500 for this!? That’s high. That’s Japanese prices.
Obviously, if you’re in the US, it’s like dirt cheap. Plus, there’s no tip here. I’m going to say ¥2,300. ¥2,300. Okay. Next is their take on sirloin steak,
an A5 Mikkabi ‘wagyu’ Beef from Shizuoka. Seared lightly to bring out its natural flavors. The meat is so fresh that it can simply be eaten raw. It’s offered with a slice of ‘sudachi,’
salt, ginger, and soy sauce. Okay, so we just got this meat
flame-broiled in front of us. So, 2 thoughts go through my head. 1, that’s pretty spectacular that they
do it right in front of you. But 2, does that just make it cheaper
since they didn’t like cook it, like in the kitchen? It’s a performance. – Yeah.
– Usually costs money. – Oh, so we should pay more for that.
– Yeah yeah yeah. – It’s a thin meat though. Very thin.
– Yeah, it’s pretty thin. If you go to, in a store, probably 
like this, you can probably get it for… You talking about supermarket price? Like ¥1,000? I think it’ll cost more. And then I think we’re going to include the… Oh yeah, You’re right. Grated yam and… The little garnish. Throw this guy in here just like so. Bam. Then we’ll mix it up,
it’s going to be our sauce. You know, I love them yams. Try this. Try it. Mm. That’s definitely A5 ‘wagyu’ beef. Super tender. It’s thinly sliced. You can like taste all of that oil. Rather delicious ‘tororo’, and dipping that in in the yams
and the egg just gives it so much texture which is lovely. If you just eat it like straight,
you can taste that smokiness. Thing is, each person gets 1 slice of this. So you got to factor that in as well. You know how thick it is? Uh huh? I can’t get all of it, it’s so much. I just noticed those bunnies. And the dogs. The meat is good. Super soft. A little fatty for me, but I like the sauce. Did you try with the salt? I actually liked it with salt. You usually forget about the ingredients’ price
because they usually like double or triple or like up, right? If you were to order this at a restaurant,
I think I’m going to go with ¥1,500. Really? I feel like that’s a bit low. I’m thinking like if I were to order this
as like an individual menu, And you were like, “Okay, I want this.”
And then this arrives. ‘Tororo’ and this alone kind of like, is…
I could probably go to like ¥2,000 if I wanted to, but I don’t. All right, I’m going to go, I’m going to change that. I’m going to go to… ¥2,000. I want to say ¥2,800. – I don’t even…
– These kinds of steaks are pretty pricey 
when you order at a restaurant. It sounds like your meal is a lot more
expensive than mine right now. I’m trying to be realistic. It depends on what kind of restaurant you’re at. This place is pretty nice. Yeah, I’m just trying to be realistic. [Laughs] I don’t know.
How are you guys doing so far on your totals? I feel like depending on what country you’re from,
it can be super different. You know, a lot of this is cultural, too,
and how much you would pay for some of this stuff. So, it’ll be interesting to see what you guys think. Next is their ‘obanzai’ plate, which means traditional
Japanese homestyle cuisine originating in Kyoto. Here, a total of 9 dishes are served. Marinated salmon and onion salad. Mikkabi beef hamburger with a hint of truffle. Lotus root salad with spicy cod roe. Japanese yam and okra. Kinton-ou pork [kakuni]. Sweet chili shrimp. Honey-flavored cream cheese with nuts. Bonito with herbs in a ‘dashi’ broth, Fried eggplant in ‘shiso dashi.’ Just looks so precious. This is one of those dishes that you would never
prepare at home because it just takes way too long. There’s a tripod in my shot. Sorry sorry sorry. Look at this. Now for my, ‘BANZAI’!! – How do you say ‘banzai’?
– ‘Banzai.’ ‘Banzai!’ When you drink, when you drink. – When you drink?
– Yeah. ‘Kanpai.’ ‘Banzai!’ What is that? Never heard of it before. ‘BANZAI’!! Okay. I’m thinking, like price wise, ‘Obanzai’ is usually like homemade mom food. This shouldn’t be so expensive. Usually at like nice restaurants,
they actually have a premium to this. Well, we should taste it first. Salmon. In Japan, they call it ‘shake.’ No. What? So, what’s the difference between
salmon and ‘shake’? They’re different things. Salmon is like Americans. Shake is like Japanese. Oh, you’re so wrong. You’re eating Americans? [Laughs] ‘Itadakimasu.’ – Let’s try this. I just got a lot.
– Wow, that’s a lot. That’s standard delicious. Like nothing more, nothing less. It’s standard good. Yeah. So, I’m eyeing this burger next to try this. Mm! That is actually a pretty good burger. Medium rare in the middle. Tiny. It’s like a White Castle burger,
but still delicious nonetheless. Here we go. Try that eggplant. What are you trying? ‘Nagaimo.’ ‘Nagaimo.’
What do you think so far with that ‘nagaimo’? Pretty simple. So, simple huh? Try this eggplant right here. This one was really good. Oh yeah, this is good. Right? It has a good seasoning. – It’s soft, juicy.
– A little bit sweet. Has a little bit of saltiness as well. Even the ‘dashi’ is so good. And then this is uh, ‘katsuo.’ Like a marinated… – Bonito!
– Bonito. – Okay, that’s okay. It doesn’t have like a lot of seasoning.
– Mm, yeah. And this pork is pretty good.
Like on the sweeter side. Very fatty end, but very tender. You need rice. It is nice to be able to try all these pieces of Japan. It feels like you’re visiting all these 
different areas of Japan. Really? Is that how you feel? This is the main dish though, right? Oh, I guess so, huh. So, here’s what I’m going to give it. Like, even though I’m thinking back to the 
rest of the other dishes we had, and I gave the first one ¥2,000, I would actually go with ¥2,500 for this. I actually want to go lower. If it was appetizer, I want to say like, ¥1,900? Well, let’s say it’s ¥200 each. ¥1,900 yeah. Wait a second. So, you think that little bowl of egg and
raw meat in the beginning was actually… – …more than this?
– Yeah, yeah. Or maybe it’s more. If I could do ¥300 per dish, 
it becomes a lot more expensive. ¥2,700. But that sounds like that aligns with my pricing. – ¥2,500. ¥2,500.
– ¥2,500. It’s a little piece of Japan.
It’s cheap for me. Hey, the holiday season is upon us
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and get 10% off all hot sauce orders. The course is finished off with their ‘onigiri’ rice ball, made from Japanese Grade A rice
soaked in carbonated water. It’s freshly made to order in individual ‘nabe’ pots, shaped and wrapped in a premium
Ariake seaweed just before serving. I selected their cod roe filling,
but was also given the option for plum or salt. – Moving on to the ‘onigiri.’ This is the final thing.
– ‘Onigiri!’ This is a bit weird because in Japan… In the States, I would want the rice first
so that I can like eat it with my meal. But in Japan, they always
give you the carbs at the end. They call it ‘shime.’ And after you drink, you get hungry, right? That’s when you eat the rice. I think Japanese people just want to get lit. ‘Itadakimasu!’ The seaweed is delicious. It’s so good. Yeah, this is good. So, we both got ‘tarako.’ Ah ‘mentaiko’? I haven’t even got to that point and it’s still flavorful. The rice itself is so tasty. Each single piece has… it tastes juicy, plump. Oh, so good. And the seaweed itself is so flavorful. I can taste it. I didn’t get to eat the crispy,
but it’s so good as is. Wow, it’s so good. You’ve been eating it silently! I’ll be honest, it’s good… ‘onigiri.’ I’m not an ‘onigiri’ fan,
but I like it with a lot of filling. This didn’t have the most amount of filling. It’s like, I felt there’s just a lot of rice. I can’t really tell the seaweed quality level. And the rice seemed very standard rice to me. Okay. So, what would you price this? I would give, 1 rice ball at a nice restaurant…¥1,500. Wow. I would probably say from my side,
I would go with an easy ¥800. Ehhh? Yeah, I mean. It’s rice. ¥1,200. ¥1,200. ‘Gochisosama deshita!’ All right. So, before we finish off, we’ve got 
to write how much we’re going to pay. We’re going to total it all up. So, here it is. Note that the service wasn’t factored in,
I’ll leave it there. My total came out to ¥7,300, about $46, while Maiko’s total was ¥8,800, about $56. Not exactly sure which of us is right on this one, but I think we’ll go with
a higher total for the both of us. Like they said, you can choose your own price. Now, how much would you pay?

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There is a restaurant in Tokyo where you decide how much you want to pay for your meal. It is called KIN NO ENISHI and it is located in the Nakameguro area. They serve a four course menu and you get to decide the final price. I had to check it out. How much would you pay for this Japanese food course?

No Price Restaurant Kin No Enishi
– https://maps.app.goo.gl/GYmjSo9DzsqfrUEt9

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