$250 Lunch in Matsusaka - Japan’s most prestigious Sukiyaki

[@neetchang]

I would like to add that some of the comments were negative, such as, "I can't believe they soaked the meat in raw egg after it was cooked so well! I would like to add a few more comments on this point. In Japan, eggs are thoroughly sanitized and cleaned before shipping. In addition, eggs are basically kept refrigerated and have a strict expiration date. Sukiyaki is basically a dish using soy sauce and sugar, which tends to have a strong flavor, so using a raw egg as a sauce gives it a milder taste. A similar method is used in the Italian dish carbonara, where the salty taste of pancetta is mildly seasoned with a raw egg.

[@marco42863]

Grazie per la spiegazione.

[@marco42863]

Vorrei esprimere un'opinione sulla parte del suo commento che parla del famoso piatto romano degli Spaghetti alla CARBONARA. In questa ricetta italiana l'uovo NON È CRUDO ma cotto a BASSA TEMPERATURA (65 ⁰C) La Temperatura non deve superare i 70 ⁰C perché l'uovo diventa come una frittata. Deve rimanere CREMOSO, non deve diventare frittata. Perché si cuoce l'uovo nella carbonara intorno ai 65 -70 ⁰C? Per evitare il RISCHIO SALMONELLA, che "potrebbe" essere presente nell'Uovo Crudo(Non Cotto). A quelle temperature la salmonella muore. ______ Le critiche fatte da alcuni commentatori sul fatto che in questo pranzo si usa un uovo crudo(cioè non cotto) non sono del tutto sbagliate. Il problema è: forse l'uovo utilizzato crudo è stato preventivamente "trattato" "santificato"? Non ho alcuna idea sul perché si mangi un uovo crudo con molta sicurezza. Ripeto, invece nella carbonara l'uovo è cotto a bassa temperatura (65-70 ⁰C) ma sufficiente a uccidere la salmonella "eventualmente" presente nell'uovo. La saluto

[@neetchang]

@marco42863 Thanks for the comment! I certainly should not have mentioned carbonara, the national dish of Italy, and sukiyaki in the same sentence. Certainly nothing is perfect, and if you do not want to take the risk, you should eat without raw eggs. One point I would like to emphasize is that Japanese raw eggs are different from those of other countries in many ways. The omelette at Chiki Chiki restaurant in Kyoto, which has a KZbin video on egg dishes, is similar to the method you are describing.

[@marco42863]

Condivido. Anche nel TIRAMISÙ che è il dolce italiano PIÙ FAMOSO all'ESTERO le uova sono Crude. Andrebbero "pastorizzate" ... prima di utilizzarle in questa famosa ricetta(ma anche molto facile da preparare) oppure usare uova pastorizzate che si comprano al supermercato. Ebbene molti italiani usano le uova crude senza pastorizzarle e, nella stragrande maggioranza, non succede nulla. Perché non tutte le uova contengono la salmonella. Potrebbe esserci ... ma potrebbe non esserci: nel dubbio si pastorizza. Come dicevi, ognuno si assume il rischio. Un saluto

[@neetchang]

@@marco42863 Thank you for the useful information. In case you are a real Italian, I am planning to travel around southern Italy this year and was wondering if you have any suggestions on how to find the best restaurants and the dishes that I should definitely try. In case you are wondering, I am a Japanese living in Tokyo.

[@bakusounyanko]

一度だけ、奮発して伺った事があります。 最初の一枚を提供された時、欲張って一口で含みました。 あまりの旨さに大きく目を見開いて女将さんの顔を見た直後、 (しまった、格式高い場にそぐわぬ態度をとってしまった) と反省しました。 しかし女将さんは「お気に召して頂けたようですね。まだ沢山ありますよ」と満面の笑みを向けてくれました。 食だけではなく、体験として本当に素晴らしい時間を過ごしました。 また行きたいなぁ…

[@hirosuke2624]

日本人の代表的なご馳走を海外のチャンネルで見れるのは驚きです。 美味しいすき焼きは世界中を平和にしてくれます。 日本の生卵は殺菌、洗浄が行われているので安全です。

[@ルルプ]

娘がここへ家族を招待してくれました。 大きいお肉、でも凄く柔らかくて みんな喜んでお腹いっぱいになりました。

[@ИльяБ-т7н]

発句 ?

[@sheep8944]

いいお話。

[@リコピン-q2c]

娘が金持ちで何より。

[@sitateya]

@@リコピン-q2c娘が金持ちとは限らんと思うけどね。

[@リコピン-q2c]

@@sitateya このランクの店で人数分払えるのはそれのりに金持ちかと。

[@tmmamokoha3479]

日本人でありながら日本のお店で食べれないこの切なさを。

[@田中すんすん]

この女将さんの大袈裟過ぎない上品な所作が好き、何度も見てしまいます。

[@山田のジュリー]

女将さんちゃうよ いちいち女将さん出て来てたら間に合わへん

[@なめこ大好き-x2w]

​@@山田のジュリーさん🍀 このまま泊まれて、お姉さんと温泉一緒に浸かったり、生で本番できたりとかだと最高ですね🌺

[@neetchang]

Let me add a little more about this sukiyaki. The charcoal used is probably high-end charcoal called "binchotan," which is characterized by high heat stability and long duration. As the woman cooking this sukiyaki says, the sukiyaki is made in the Kansai style, which is characterized by the direct addition of sugar, and the soy sauce is a special soy sauce called "Tamari Soy Sauce. The "Matsuzaka Beef" shown in the video is one of the three Japanese beef varieties and is known in Japan as a very tasty Wagyu beef. The vegetables also look ordinary at first glance, but each one is very high-end. Sukiyaki is a dish that is easy for people from overseas to try, so please try it!

[@marco42863]

Grazie per la spiegazione

[@its_clean]

Do you know what is the white flaky seasoning she adds onto the beef, from the bowl that looks like snow?

[@neetchang]

@its_clean Sugar. Kansai style sukiyaki uses sugar directly.

[@Vamigo1786]

この炭は備長炭ではないよ。 ここで使用している黒炭は茶釜でお湯を沸かしたり刀鍛冶に使ったり火鉢で暖をとったりする炭だよ。備長炭などの白炭より高温になり温度調節が容易なのが特徴。 白炭は最高温度こそ高いが酸素を送り込まないと立ち消えする。灰を入れた火鉢に備長炭は向かないよ。扇げないからね。

[@風浦可符香-m2q]

@@its_clean sugar called”johakuto” in Japanese

[@あらびんどびん]

調理過程を魅せる演出も味のうち。お客さんからそれなりのお金を頂戴するには、素材や味だけではなく空間や設え、接客も必要。

[@サンチソ]

それを知らないキッズが増えすぎてヤバいですよね笑 接待とか一生無縁のまま終わるんだろうなぁ

[@pp-vg5ci]

@@サンチソ キッズは昔からそんなもんだろ。 社会に出て色んな経験をして物事の良さに気づいていくのは今も昔も変わらん。

[@バリバリバリバリ-d4o]

逆に演出に金をかけることを知らないのってガキ以下や

[@いあ-t6f3r]

@@pp-vg5ciなに偉そうにしてんねんおっさん

[@いあ-t6f3r]

@@バリバリバリバリ-d4oおまえもそのガキじゃ

[@marka0014]

When I did business with a Japanese supplier back in the 80s I went to Japan to visit him. He took me for an authentic banquet. I had to ask the interpreter for each course what was food and what was decoration. Was so well presented. I even ate live little fish. Dinner was interrupted by a minor earthquake. Lasted a few seconds and we went back to eating. Was a real cultural experience and the food was extraordinaryly delicious 😋

[@dmwjp-b9g]

自分の母親くらいの人に、自分のためだけに肉を焼いてもらうのは最高の贅沢な気がする。

[@marugoma]

Aden Filmsさんのすき焼きシリーズが大好きなんです😍 無駄なBGM や編集も無いし各店舗の伝統的なすき焼きの作り方が見れて楽しいしおなかも減る😋

[@おゆき-w3f]

日本人のはうるさいですよね😊

[@おゆき-w3f]

日本人のはうるさいですよね

[@山田太郎-x8h8q]

@@おゆき-w3f 日本人のお腹の鳴る音がうるさいのかと一瞬勘違いしてしまった🤣

[@garnet0128]

食べ物自体の質もさることながら、最初から最後までお店の人が付きっきりで世話してくれることを思うと、38000円でも安く感じました。このもてなしの時間が最高に贅沢。

[@marco42863]

Le braci al centro del tavolo hanno un fascino ancestrale e ... universale. Perché in tutte le civiltà, in tutte le culture del mondo l'uomo ha acceso un fuoco e ha cucinato. La raffinata semplicità di questo pranzo è un'esperienza che non si dimentica.

[@maru_chan28]

このお店は憧れのお店です。是非行きたいです。

[@デモニウムパン]

汁にびしゃーって肉とか野菜たっこんで、うまうま言いながらバクバク食べるすき焼きも良いけど、こんな最高級のすき焼きも食べてみたいなぁ

[@ロクチャン]

こんな贅沢はない😂 日本人でも食べたくても食べれないくらいの贅沢😅 こんなでっかい肉、４枚も！！！😮

[@wqmpw982]

お!やっと和田金に行ってくれましたか、新婚旅行で伊勢神宮に参拝した帰りに和田金を利用しました、とても美味しくて、また必ず利用したいと思いますが、なかなか行けないです こんなに美味しいのに和田金家訓で他に店舗は出さないですよね。

[@patriciamurashige6879]

I was drooling … thinking how lucky this guy was to have such a classy and beautiful lunch of sukiyaki!! He knows it as well!!!!!! I love raw egg with my home cooked sukiyaki. This was the best Sukiyaki video I’ve seen so far!!! I wanted to jump into the screen and snatch the meal from him… I’m sorry!!!

[@Nighthaven_C]

Wow, I can even feel the soul of Japan through the screen... thanks

[@t9t9t9t9t9]

lol

[@ちゃんぽん-u4e]

この動画は、音が最高のご馳走です。炭がチリチリと音をたて、お肉がじゅうじゅうと、まるで選び抜かれた音楽のようです。

[@takaysai9536]

35年前に、行きました😊美味しかった😊

[@ikari4nji]

仲井さんのホスピタリティが素晴らしいですね。 これだけで行く価値あります。

[@NTav540]

Eggs in Japan are on another level, as eating eggs raw is a cultural thing. The eggshells are hard to break. After living 7 years in Japan, when I came back to the US I had to adjust to the thin eggshells here as I would sometimes break the eggs in my hand when handling them. True story.

[@andykuhn4968]

Soothing and delightful to watch. You are benefitting the mental wellness of many people who might watch this, but who have no means to travel, and appreciate the zen of the process, so thanks to you very much.

[@good.kasegi.bokumetsu]

内装から煌びやかで見るからに豪華な高級焼肉店も多いけど 本当に高級なお店ってこうなんだな 一度でいいから夕飯一食に36000円使ってこのすき焼きを食べてみたい

[@ソイソースしょうゆ]

ホスピタリティでお腹いっぱいになれそうです笑

[@サンチソ]

普通に少しいい肉屋で売ってるよ 値段も1/3くらいじゃないかな

[@namamugi_]

​@@サンチソ いい肉を買って自分で食うのとこういうお店で食べるのとは全く別の話だよ

[@sk-cc5to]

これ所得の高い国の人にしたら、 ¥3,800ぐらいなんだろうな。 なんか感覚が訳分からない時代。

[@dorash______]

​@@sk-cc5to流石にそれはないよ。スイスとかニューヨーク住んでる人からしても1万円以上の感覚だと思う。

[@MIYORA924]

I can see everything has served at perfect timing ! So elegant the way lady cooks !

[@TalkingPoint773]

He he i would serve it with perfect timing also......after the team has input their mouth fluids into the food

[@bigtk]

Sukiyaki me traz boas memórias da infância. A família reunida, desfrutando bons momentos em torno do fogo. Bons tempos que não voltam mais… Obrigado pelo belíssimo vídeo.

[@三井勝司]

パチンコで五万負けるならこれ食った方が良いかも。

[@prof.badfellow9868]

This is more art than cuisine. Nothing wrong with the raw egg. A deep, yellow yolk equals a happy hen

[@さすらいのオタク]

炭火と焼く音と女将の囁き声ASMRすこ

[@Lux.PS5]

見ているだけでとても幸せになれる動画ですね🥰

[@moemerry7657]

There is something incredibly satisfying in seeing this lady move the charcoal around with her chopsticks

[@popgas3821]

Pretty sure the ingredients are very simple. But the quality sets them apart from everything else. From the beef itself, the vegetables, eggs, heck even the charcoal and of course the place you have a wide room for yourself with a lady doing all the serving for you.

[@TalkingPoint773]

Yeah of course ingredients saliva special for our friends from the UK and USA

[@RandyMony]

I don't usually comment, but I've been subscribed to you for some time! Your videos are artistically beautiful, soothing, and very entertaining! The quality is on point!

[@Foods37]

Delicious ❤❤❤

[@福正之]

和田金だー 昔ながらでいいですね お値段は割高ですが おらも行きたいゾ

[@pu4527]

無理です🥳

[@Tomy_Yon]

This isn't just dinner. This is a visual and auditory experience. ❤

[@TalkingPoint773]

Waste of money and time, supporting japanese who actually hate who you are.

[@stormstereo]

Just listening to the charcoal clicks and pops is bliss to me.

[@uncleal3451]

Bincho-tan. High-quality Japanese charcoal that burns super-hot.

[@Nainara32]

The sounds of the bricks "clinking" together is really interesting.

[@山本幸正-t7i]

備長炭の音だけで既に美味い。

[@yuuhanbisai]

備長炭の爆ぜる音がいいよねぇ

[@O2和-c3s]

I’m so happy because many foreign people know Japanese food

[@takechannel2325]

砂糖入れてずいぶん甘くするんですねビックリしました。 すぐに満腹になるパターンですね。

[@ようつべ万歳]

炭は演出には最高。高級店で一生のうち一度は食べてみたいね。ケチだから良い牛肉自分で買って家で作っちゃうんだよね、すき焼きって。。

[@十四行詩-z7l]

3月に行ってきた。あんな肉、生まれて初めて食べたわ。

[@サンチソ]

普通に少しいい肉屋にもありますよ 百貨店とか個人の肉屋でも手に入るかなぁと

[@ゆいまーる書記長]

中居さんがつきっきりで作ってくれるってことや出汁とかなんとか他の材料も調度品も高級そうだし、其れ等含めてだから肉だけの問題じゃないと思います

[@RL-pp5yr]

おいしそうな椎茸 こんな肉厚な椎茸どこで売ってんだろ

[@暇男-n1n]

スーパーちゃう？

[@RL-pp5yr]

@@暇男-n1n スーパー行ったことないやろ だったら黙っときやｗ

[@OnthetableNow]

@@暇男-n1n阪急いったら買えそう

[@arisu_lovekimono]

お砂糖　お醤油　昆布だし　お肉を焼いた香りでお野菜達を焼く　お豆腐にはお出汁を含ませて欲しいです♡ お家でもこの食べ方真似してやって見ますね

[@nickallen937]

Would love to experience this kind of dining one day.

[@fgkms201]

金額は上から金・銀・海 松阪の地元の方が言って いました。 ごはんに乗せた玉ねぎがびっくりするぐらい美味しかったです。

[@clarkkent7602]

松阪な

[@ししゃもねこ-g9o]

炭火の鍋のメリットを誰か教えてください。 火力調整できないから、ガス火でいいと思ったのですが。 遠赤外線の効果は鍋でもあるのでしょうか？

[@elliusorphis3292]

Here I am, eating food while watching food video, but I'm not regret...

[@JamesVideoCollection]

This channel brings me peace in a crazy world. Thank you 🙏

[@DanielParadis-sr5nh]

Greetings from Maine USA, A most delicious looking meal.... Thank you for sharing!

[@cameromludwig2448]

Hello from Washington maine 👋😁

[@鋼乳首ドラゴン]

これを見ながら食べるうまい棒も負けず劣らずうまい！

[@酒の神バッカス-l2y]

wwwww 分かるw分かりすぎてしまうw

[@ongakutyudokubaka]

高過ぎやろ!って思いながら見て 全部見た上でこりゃこの値段出すわ…ってなった 雰囲気　所作　接客全てが最高

[@チュチュッ]

鉄鍋で調理するのに熱源が炭火の方がいい理由ってありますか？ わかる人教えてください‼︎

[@田所誠-j5e]

10年くらい前に行きました。入口のレッドカーペットでビビってしまいましたが中居さんが気さくな方でとても良い時間を過ごせました。

[@ayuhundred]

お肉一枚焼くのに使うお砂糖の量に驚きました😱 一枚でお腹一杯になりました😅

[@一山秀一]

付きっきりでやってくれるのは良いけど、落ち着いて食えなそう😢

[@谷悠二]

15:54 The high content of unsaturated fatty acids, particularly oleic acid, in Matsusaka beef contributes to its exceptional tenderness and melt-in-the-mouth quality. The addition of sugar further enhances this characteristic by lowering the melting point of the fat and helping to preserve the meat's softness.

[@n1ck838]

If you don't dislike sashimi, try the chicken sashimi served in Kagoshima Prefecture.

[@terepandayo]

30年前父親に連れられて食べたのを思い出した 子供ながら６万位払っていて尊敬したな、あと女将さんにサービス料を払うってのも衝撃すぎた

[@thepeculiars]

Yey new video from Aden! Perfect

[@雄大上田-c6y]

美味しそう😂🎉絶対ご飯と一緒に食べる😂😂😂😂

[@kyoxxxxxx]

Wadakin is one of my top 3 Japanese sukiyaki restaurants.

[@Lapha002]

I am tryin to figure out why they didn't put in the heated charcoal chunks first, then add the rest of the charcoal on top of it.

[@bradcondon6632]

And why even use charcoal if your cooking in a pot?

[@TheEzardin]

@@bradcondon6632 Binchotan charcoal is harder then normal charcoal. Burns slowly and high heat yield with less smoke then normal charcoal.

[@TheEzardin]

Because they don't do it like western all crazy intens heat but low and slow cooking. More controll of the amount of heat and less smoke.

[@nakata6191]

これ、二人前の値段や、、、最高の松コース1.9000円、

[@ふーちゃん-s4u]

平成7年の10月に行きました！当時は 8700円だったと思います。わずか1度の 贅沢でした!とても 美味しかった思い出があります😂玄関横では甘辛く炊いたお肉を売られていて、 買って帰りました！

[@hana26z]

You saved space for this huge portion

[@bumpedhishead636]

How do you eat the big slice of beef? Do you pick the entire thing up in your chopsticks and bite off a chunk, or does the beef break apart in the bowl of egg??

[@robertpiccus8568]

This type of beef is extremely tender, you can bite off a small piece to eat very easily without the use of a knife! You could even tear it apart with your chopsticks -> for those of us living in Asia, chopsticks are easier to use (one hand) than a fork & knife (needs two hands)...

[@kreuzfahrer13]

Have you eaten 2 portions alone?

[@bourjoism3917]

I just noticed the price tag 😅😅

[@みゆひよ]

なんだかんだ自分の塩梅で作るすき焼きを卵にくぐらせてご飯にワンバンさせて食うのが1番うまいんだ😊

[@J.HIRO-xw1pe]

和田金は１度は行きたい憧れのすき焼き屋。

[@ゆうさん-b5v]

日本人でもほぼ食べたことないような高級店w

[@えいちだサンチーム]

最初の肉一枚でごはん２杯くらいいけそう(笑)

[@東北ずんだもん-m7m]

すき焼き嫌いだけどここで食ったら一瞬で好きになりそう

[@アフロレイ-j3i]

店に入った瞬間からなんとも言えないすき焼きの香りが、でも料理から直接漂っている香りではない、 長年この店に染み込んだ香りなのだ。 ご飯だけ持ってっても食える、そんな店だったです。

[@yoshitdriver3959]

めっちゃ近くに住んでますけど行ったことありません（笑） 中居さんが全てやってくれて一番美味しい状態のものを食べさせてくれるところです。全部お任せ。一度は行ってみたいな、と思ってます。みんなで行ってワイワイ騒ぐ店ではありません。本当に美味しい肉を美味しくいただくための店になってます。

[@SamwiseOutdoors]

Watching how soft that tofu got after the sear and egg dunk made me so incredibly hungry.

[@sebastyc]

what's the white substance the waitress or hostess put on the beef in the pan or pot?

[@frankmacleod2565]

sugar!

[@VanThanhNguyen-sm1hq]

It is wagyu fat

[@bradleythomas1658]

Better then 70% dancing bacon vids by far would rather watch these types of vids full time

[@ポトフクオリティ-k7o]

日本人かと思ったら外国人さんか… 箸の使い方上手すぎるやろ！！

[@SheyD78]

Thanks for answering the question if it's salt or sugar (or something else) going onto the beef. I was definitely curious.

[@patchesohoulihan9826]

Sugar

[@restaurantman]

That is Sugar, which is typically utilized in preparing Kansai-style Sukiyaki. It promotes the caramelization of the meat during cooking and also thickens the sauce.

[@ド近]

とってもすき焼きを食べたくなりました…動画を見てたらお腹が鳴り止みません（本当）

[@DavidHugh-y4b]

Could do with a knife and fork?

[@MrBOON-zh7dx]

三重に生まれて60年！ お店の前は何度も通ったことがありますが😂未だかつて入店したことがありません😢

[@だい-c8v]

貧乏舌からしたらおよそ4万も払ってごてごてに味付けした高い肉を数枚すき焼きで食べるより4万円分焼肉食べたい

[@michaelblankenship7064]

I feel like it's a Japanese chain restaurant. Better than I could do obviously but not up to par for others we've seen. Be honest everyone.

[@TomasLjung-jj5dp]

Nice to see delicius cooking here from diffrent countrys I live in europa must say bravo bravo Bravissimo ☆☆☆☆☆☆☆

[@AdamChan318]

dumb question, but with the beef, do you have to fit it all in your mouth in one go? maybe it looks bigger in the video than in person, but just seems like quite a mouthful 😂

[@bills6093]

Of course not. Take as many bites as you wish to finish it. Dip in the egg again if you wish. No salmonella worries in Japan.

[@maru5234]

これは２人前？

[@岡部理恵-s6d]

お肉の焼き方や、ご提供まで、 まるで上質な着物に向かい合うような感じで素晴らしいですね(*^^*)

[@komura1622]

生卵が怖い外国の方へ 日本の卵でサルモネラ菌や食中毒になったことは25年の人生で一度たりとてありません。 それくらい日本の卵は安全なので日本に来た時は安心して食べて下さい。 補足　日本人は世界で最も胃腸が繊細な民族です。

[@みおん-j7b]

Raw egg is very popular in japan. You don't have to worry eating it. I am Japanese so I cannot write English well.Sorry.

[@shawncochran1285]

What a fabulous experience and that beef you know was insanely delicious

[@eko_5401]

地元民ですが、そう簡単に行けるお店ではないです💦　なのでお肉だけ買って家ですき焼きします

[@KenKen-wz2mp]

本店から車で10分の所に住んでますが、恐らく生涯私には縁のない場所だと思います

[@ziergds]

Gorgeous presentation. Amazing content, as always.

[@danielmorrison571]

was the waitress sitting on chair or just on knees whole time?

[@nikiTricoteuse]

Knees. l believe, that's quite a usual way of sitting for many Japanese.

[@j.p7450]

一人前19,000円ってことですかね？ 高くなりましたね😅 30年前くらいに入った時は10,000円ぐらいでしたが… カード決済無しの現金払いのみでしたが

[@ゆいまーる書記長]

30年で倍にしかなってない方が凄いと思います。東南アジア界隈だと30年前と比べたら5倍くらいになってたりしますからね。

[@TheRukisama]

I'd love to eat at a restaurant like this when I visit Japan, but I'd be so afraid of doing something rude, like holding my chopsticks slightly wrong or something.

[@JP-lj1yk]

多くの日本人は日本人の箸の使い方には厳しいけど、外国人に対しては優しいと思いますよ。マナーを守ろうとする気持ちがあることが重要です。

[@nealmorse6787]

It really isn't that strict. I'm asian and even I don't use chopsticks properly. I think the main thing you have to avoid is acting rude/disrespectful. But also, if you're that worried, there's plenty of sources that can tell you things not to do. Since things japan considers rude are different from things we do. Ex: tipping at restaurants

[@TheRukisama]

@@nealmorse6787 ​ @JP-lj1yk I appreciate the advice, and yeah I think the issue is more with me than anyone else. I've always heard that Japanese are very gracious to foreigners. I'm a polite person (in terms of Western manners) so I'm sure I'd be fine. And I work for the American branch of a Japanese company and interact with them fairly often, so it's not like I have no experience lol.

[@麻婆-b2j]

自宅の近くのお店です！

[@nepia6801]

Why don’t you say “Arigato" which means “thanks”? We Japanese feel that you are trying your best when you use words like that. We understand that people from foreign countries may have never used chopsticks before. It doesn’t matter how skilled you are. What we want is for you to enjoy our culture. Welcome to Japan! 🇯🇵

[@gttsitatsu1137]

和田金かと思ったら和田金だった。 和田金ではすき焼きではなく寿き焼。