How One Dish Has Kept This Japanese Restaurant Around for 250 Years | Eat. Stay. Love. | Tokyo
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Japanese Chef Yamada Kosuke is the 8th generation owner of the Tamahide Restaurant in Tokyo, a restaurant so popular that people will line up for hours to taste his most famous dish, Oyako-Don. See how Chef Kosuke honors his family’s heritage while continuing modernize his recipes. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bonap.it/YouTubeSub CONNECT WITH BON APPETIT Web: http://www.bonappetit.com Twitter: http://twitter.com/bonappetit Facebook: http://www.facebook.com/bonappetitmag Google+: http://plus.google.com/+bonappetit Instagram: http://instagram.com/bonappetitmag Pinterest: http://www.pinterest.com/bonappetitmag Tumblr: http://bonappetit.tumblr.com The Scene: http://thescene.com/bonappetit Want even more? Subscribe to The Scene: http://bit.ly/subthescene ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. How One Dish Has Kept This Japanese Restaurant Around for 250 Years | Eat. Stay. Love.
Comments
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UZUKIIIIIIIII
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Is it just me or does Chef Yamada's wife look like Adrian from Rocky
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Oh my GOD! I just want to visit Japan so bad!
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Please Open one in Hawaii lol
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Jeez you guys can't google what dish this is? "Oyako" means "parent and child", and it refers to the chicken and egg. The chicken is simmered in a sweet soy broth (sometimes onion as well) and egg is added slightly after. It's pulled off the heat while the egg is still nice and soft, and laid onto hot white rice. "Don" means bowl, a katsu bowl is "katsudon", yakiniku (Bbq) bowl is "yakinikudon" and so on and so forth.
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Why dress like scientists.. Ha
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2:00 this is where kaneki walks in season 1 hahaha
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Wait wat,the restaurant is here for 250years!!
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The restaurant started in 1766?
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1:58 TOKYO GHOUL 😍
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now thats 1 restaurant l need to visit
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The way they film is so good!
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bean apple tea
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So interesting! Thanks for sharing!
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kkk 666
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What did I miss? He made that dish in 1979 I think? So that's 37 years... What exactly kept it around for 250 years? The broth? Not sure I follow.
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I love the traditions of Japan...that makes it quite unique.
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Clearly there is excess demand, why not just raise the price?
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A dish.. A group of people talking... How on earth i end up here
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You don't see any japanese women as chiefs, prove men are the better cooks :)