A day in the life of a Koi chef: How to handle Koi and Supon 

Name: Koi Hiromatsu
Location 2-18-8 Tobara-nishi, Chikushino-city, Fukuoka, Japan
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0:00 Digest
2:43 Opening
2:58 How to handle cold crucian carp (crucian carp)
9:17 Carp cooking
11:46 Eel cooking
13:38 Cooking suppon
23:50 Lunch time
♦︎ Cooking Menu
Cold broiled beech 880 yen
Carp (single dish): 780 yen
Carp sashimi with skin: 880 yen
Carp set meal: 1,800 yen
Steamed eel in a set of two (a piece of eel): 3,800 yen
Suppon set meal: carp set 3,000 yen
Yamame lunch: 980 yen