2023/2/1から常連さん限定の営業になります。 2023/1中旬に掲載されたお知らせです。 お知らせ 2/1（水）からお店を再開させますが 店主が大病をしたため今まで通りの営業は出来ません そこで営業方法を変えさせていただきます 申し訳ありませんが これからは今まで長い間、田代を支えてくださったお客様のみの営業とさせて頂きます 朝早くから並んで頂いても食べて頂くことはできません これからも細く長くお店を続ける為にご理解とご協力をよろしくお願い致します 2023/1/17 I received the following information from the store. ↓ notice We will reopen the shop from 2/1 (Wednesday) Due to the owner's serious illness, we can't operate as before. Therefore, we will change the way we do business. I'm sorry but From now on, we will only operate for customers who have supported Tashiro for a long time. Even if you line up early in the morning, you will not be able to eat. Thank you for your understanding and cooperation in order to keep the store thin and long.
For those of you who want to go there as soon as border restrictions are lifted: you can't just show up there and order. You have to put in a reservation beforehand. To put in a reservation, line up in front of the shop at 7am, the owner arrives at 8 am. Then just state your name and how many people your party consists of, and he will name a time (regardless of whether you're hungry at that time or if you have something else planned around that time). At the appointed time (make sure you've arrived 5 - 10 minutes before your alotted time slot) he will simply yell your name and which table or seat you're supposed to sit down. And when you're seated, don't be a cheapskate, just order the large Unadon (and a tall glass of beer). You will not be dissapointed.
To be fair papercuts hurt no matter how you get it, while the leidenfrost effect can protect you from extreme temperature changes as long as you're only exposed for a short moment
@@dds2839 yeah the guy who owns an eel restaurant who has been serving eel his entire life and generations before him, who sells out and requires reservations should do it differently because Daniella doesn't like the way he did it.
I’m always fascinated with Japanese tools. They have perfected every trade. They pursue perfection and it shows all the way down to product design. Everything is simple, efficient and intuitive
@@dlavohlif8879 oloco em momento algum ele lavou as enguias a tábua onde corta e limpa as mesmas! Sem contar que o molho que passa é serve para os clientes deve ficar semanas ali pela quantidade.. adoro peixe mais convenhamos higiene em primeiro lugar
The Grilled Eel Master's hard work is commendable. I'm amazed that he did almost everything by himself, from preparing the shop to preparing and cooking those eels. The unadon looks seriously mouthwatering!(too bad I don't live in Japan). Wish the shop sustainable success in the future.
The man does everything by him self, Bringing the Eels, Cutting them and at the same time cooking them on the Charcoal Grill. I am thinking this is a small family business and the ladies that work with him only do the reservation and the serving for him. He has my upmost Respect !
Never click a weird RU-vid link I just saw some creepy video I hope the person who make the video or post will never have the chance to eat this delicious food ever.
In and Out , Raising Cane's ? Were, when can you find a In and Out that is open that does not have a line , Both in the drive thru and inside ? Same for Cane's
@@tarabooartarmy3654and most importantly are not fucking restaurants… those are fast food places😂 typical damn americans comparing their fast food shops to a real restaurant based on a craft that takes decades to master looool
Keahlian yang luar biasa dalam mengolah masakan belut,kalo ngomong tentang masakan belut rasa tidak perlu di ragukan,karena daging belut termasuk yang memiliki rasa luar biasa lezatnya
Saya orang Indonesia, saya sangat kagum melihat cara pengolahan belut yang seperti ini, seperti sangat menarik, semoga saya bisa ke sana dan mencoba olahan belut di sana. Semoga aamiin
