I'm an older Japanese woman and I find your videos so intriguing because you as a young man eat food I'd never thought about getting, much less finishing. Conbini food, famiresu, fast food chains and these dingy little gem of places. It's like discovering a whole new side of a country I was born and brought up in.
@@jjpaq Sounds like she grew up with a wealthier family. She also probably see a lot of those chains come in to the country and her parents definately did it. So the Japanese would just avoid it. Most women just ate food that they made the way their mom taught them. That's how it's been. This food is seen as dirty or not Japanese enough. This might be like looking at a deep fried twinkie for her lol
This. The best tacos I've ever had were served at a hole in the wall in Denver, Colorado. Place was ugly and dingy AF, but the tacos were fucking amazing. My brother took me there because he missed authentic Mexican food from when he lived in Cali, and it was genuinely better than anything I had back home. So long as it passed the health inspection, who cares if the place looks bad?
the ‘dingy but not unsanitary’ thing is so true. the Chinese restaurant I work at is a bit beat-up looking, but the other employees and I are always sweeping, mopping, cleaning the chairs, tables, pots, pans, whatever throughout our shift. we keep that place CLEAN.
Most of the time they look a bit dingy becouse they are old. That is a hallmark here in the Netherlands at least. A good Chinese restaurant is to be cherished.
@@grumbeard real, the place I work at is pretty old because it’s locally owned by one family and they’ve had it for a generation or two, and before I think it was another restaurant of some sort.
@@sebastiandchow as in what you said are completely wrong. There are no such things as " salmonella does not exist in Japan". Yes they can handle/monitor eggs in a specific way that makes it safe to consume raw. It does not mean random raw chicken in Japan are safe to eat so yeah I would say the fact the chicken was undercooked is concerning.
the chicken they have there isnt shot with hormones like the chicken we have here in the u.s. its more gamey so the meat looks pinker and are juicier. its really good.
I find that even in America, the places that look more like holes in the wall usually have good food and friendly staff. Sure some places can be actually dirty/dangerous/etc., but you just have to kind of observe the place and you'll probably find if it's good or not based off vibes.
And they usually don’t cause food poisoning somehow. Every time I’ve ever had food poisoning was from a “clean” trendy restaurant…like First Watch. I ate there one time and ended up with a $6,000 ER bill.
@@92spice18Where do you live? (You don’t have to answer I’m just curious) because I’ve been to many trendy restaurants before as well, and they never caused me food poisoning. I’ve only ever got food poisoning one time and it was terrible, but that wasn’t the restaurants fault.
Chicken nanban _is_ supposed to be served with tartar sauce, but if you look up examples from various other restaurants you can see that it's not completely "soaked" (his words, not mine) in it. At other places if it's served on a bed of something (rice, veg, whatever) part of it is left unsauced. Otherwise if it's put directly on a plate there's plenty of sauce to cover the top but not enough for the bottom to get completely pooled in it. Either way there are dry crispy parts. Since this restaurant serves it on rice in a bowl and pours the sauce on top, it's no wonder it gets soggy.
@@bubbledoubletroublei'm southeast asian (Filipino) so it's obviously not the same as Japan, but even though a lot of the dishes I eat on a daily basis have rice slathered in sauce, the stickiness of the sauced-up rice obviously varies between different dishes. I still remember how as a kid I was especially picky with sticky rice. Even now, though I'm fine with sticky rice, I still prefer rice that's just a little doused and not completely soggy. So I can see where you're coming from
Funny that yesterday i watched a Japanese girl short (video) that talking about food review too. Long story short, the reason is cultural differences on reviews rating perspective. Outside of Japan, if the food good enough and the server said "hi", it's 5*. Sometimes it's out of pity, because we afraid to make that restaurant have a "bad name". While in Japan, 5* mean Michelin Star level of restaurant. Sometimes they bought the rating too. So, if you somehow goes to Japan, 3* is good
So true. I’ve seen Japanese give negative reviews on restaurants for things as simple as “I told the waiter it was my child’s birthday. And they wished my child happy birthday and bowed. However I feel that this was not done with the vigor I expect “ 1/5 stars. Useless reviews of food for anyone coming from outside Japan. My rule whenever I’m living in Japan is 2.9/5 in Japan is the US equivalent of a low 4/5
Idk why you people persist. Meat is drained of blood in order to be sold to the public. It’s kept moist using saline water. The only reason it’s red is because of a pigmentation byproduct called myoglobin. It’s what makes our blood red. Real blood turns black when you heat it. Why do you think blood sausage and black pudding is black? The only thing that matters is the elimination of bacteria using the safe internal cooking temperature. You just risk overcooking and drying your meat like the average white person if you keep doing that
Not too much of a concern in japan. Raw eggs are common, and chicken sashimi (raw chicken) is far from unheard of. Japan does a lot less factory chicken, so while salmonella is alive and well there it's a lot less of a concern than in the US.
@@Avg_Joe_001 Sameee, was also my morning alarm for years on my little flip phone. U know a song is good when it wakes you up for school for 4 years and you aren't sick of it.
Once it's partially cooked, is safe for consume. The thing is it needs to reach a certain temperature to kill the bacteria, no need for it to be completely cooked. Grill is technically raw, different from a barbeque which is considered roasted. Sorry but Americans have a bad concept of cooked and raw, here in Argentina you won't be eating your usual sunday grill because "the meat is red and juicy".
I was looking for this comment. I thought I was the only one who saw it; near the end of the video, when he talks about the chicken being soggy, the footage shows chicken that's been bitten into and a part of it seems very, very, *very* undercooked.
@@LeahsThings Man, I don't know where you're from but where I lived (NY and TX) everyone ate all parts of the chicken. The breast, the thighs, the wings. Americans know what cooked and raw chicken looks like. Take a look at the video when he says ``chicken Nanban is supposed to be soggy". There are 2 pieces of chicken held between his chopsticks. One looks fine. One looks very raw.
Japan eats alot of food raw. They are very strict and prepare it a certain way. Even though they eat alot of stuff raw their rate of foodborne illness is a fraction of ours since their food is alot stricter. Salmonella is their highest food borne illness and it is less than 1% of ours
Ditto with bennytantoro, just you. Point to a specific instance you might've seen discoloration of what you expect of a cooked chicken and I'll take a look. A timecode (I'unno if you can get it on a short) would be perfect.
3 in Japan means good 4-5 means close to nothing could be done to improve the food it is perfection or real close. 1-2 means bellow average food. You can trust reviews in Japan if you read with logic not emotion but keep in mind like he was saying there are some people who complain about silly things but don’t look at those. Look at overall review ⭐️
While I don’t think I would enjoy that dish, I truly appreciate what you’re doing. Your honesty, Your desire to not waste food, Your hilarious puns; You are doing great 😊
One of my favorite local restaurants is like this, a worked in kitchen that's clean but not sterilized spotless like you often see in pics of professional kitchens, staff that's pretty authentic in their attitude, and REAL food made right, not some tourist's idea of what local food should be. My grandma took my mom when she was young, my mom took me, and I plan on taking my nephew when he's old enough (he's still a baby, so that's a ways off for now)
These places generally have the best food to price ratio too. Bonus points if the food looks like a mess of complete shit but in reality tastes amazing.
Kome-dorobo 4 Chome-12-28 Sakuragawa, Naniwa Ward, Osaka From Namba station, take Sennichimae metro or the Hanshin-Namba line and get off at the next stop at Sakuragawa station. It’s 10 minutes walk from there.
Everyone saying the chicken looks not cooked has been eating chicken wrong and dry ASF. This looks perfectly cooked and juicy. most Americans eat chicken so dry and overcooked out of fear it’s like sandpaper
I was literally thinking the same every time he showed a cross-section of the food. Not gonna lie, it made me feel a bit sick even thinking about eating that. For as many sauces as they had, the one that I think will stick with him the longest is one that isn't on the menu, aka, Salmonella 😂
@mitrast2793 I appreciate that mate, I just know that ain't no way I'm ever going to risk it coming from the UK and being warned about it for my whole life. I could watch them bring the chicken up from birth in the most sterile location known to man, and I still wouldn't risk it tbh haha
@@donogoodatgames In the US and Europe you're taught to fear salmonella; but that comes from the factory farming process as the chicken is contaminated in the water that removes the feathers at industry scale. In contrast a normal farm raised chicken that has been cleaned by hand is not contaminated with salmonella.
My guy that's all thigh meat, unless you fry it to shit and overcook it and lose all the juices in it, it's still going to look like it's not cooked through, and before y'all all jump on my saying I'm full of shit, I've worked at a spot where we were cooking over 200lbs of chicken daily, breasts, thighs, wings and when we're did thighs on the grill then the oven, yes they still came out like that and were safe to eat because we would always temp our foods and get approval from the chefs before serving it
I remember I went to Japan once with my family and we had some chicken katsu. The place was REALLY small, and to get to it you had to go through an alleyway and was dingy inside. But let me tell you that place was really good and had some nice people as well. I live in Cali so the worse or older the place looks the better, my parents would go to multiple different rundown shops and resturants to get the best food. It was a great memory.
it's not that you shouldn't trust any review, but you should take a lot of reviews with a grain of salt because most of them are strictly up to personal interpretation
You must be having super dry yuck chicken then it’s def cooked through perfectly juicy.. most Americans eat chicken so dry and overcooked out of fear it’s like sandpaper
@@ebeneZr The fear comes from the less than sanitary conditions that require the use of large amounts of antibiotics in the chickens to keep them food safe. Applies to most meats in the USA. Because profit margins are god. I hate that it's the norm.
Actually, another english speaker youtuber posted a short saying that rating culture there is different. 3 stars is actually the best, 5 stars is never an option, and they're very picky with their service. Also, one gotta be really unaware of Japan's torture of safe regulations with wich one can eat raw eggs.
A little tidbit about the japanese culinary scene for those wondering if the chicken looked a little raw in this short: Japan uses some of the highest quality and farmed raised meat available in the entire world and as such have a dramatically lower risk of foodborn illnesses manifesting then pretty much anywhere else. For example compared to America Japan only has between 0.5% to 1% of our salmonella cases, that's just how healthy and quality their food is. Typically meat is cooked to lower internal over there due to this which can result in food looking a little undercooked but make no mistake, it is perfectly healthy to eat and extremely delicious 😋
Also it's the factory farming industrial method that causes salmonella contamination that the US and Europe are so worried about. A bird cleaned by hand does not get exposed to the water bath that causes that particular issue.
wtf do you MEAN its perfectly healthy to eat and "extremely delicious"? EVERY chicken poses a chance of carrying salmonella, it doesn't matter how clean they are. And raw chicken doesn't even smell or (I would assume) taste good so why would you even risk it?
@@mikethepublisher7910 Congratulations, you don't know what you're talking about. Salmonella comes from the conditions present from factory farming; contamination is completely avoided if the chicken is prepared by hand and not in the communal feather removal pools of the factory tanks. In the US and Europe you're taught to fear salmonella because of the widespread use of contaminated industry tanks in the factory farming companies. Properly farmed, handled and hand plucked chickens do not have the same risk of salmonella, at all. And your assumptions about taste are exactly that: assumptions. Your entire comment is based on your ignorance of how the factory farm industry works and your ignorance of how chicken tastes at different temperature preparation levels. Beef, fish, chicken all can be prepared into various doneness levels from raw to well done; whether it's safe is depending on how fresh it is and what methods were used in preparing it. If you're in the US and Europe, unless you know the farmer and hand pluck the chicken, anything you buy from a major retailer has gone through the industrial factory process and it's the factory process that contaminates it with salmonella. As this video is from Japan, it's much more likely the chicken was hand plucked and not contaminated, they don't sell anywhere near the volume of chicken nationally and don't use the same suppliers as the US and Europe. So go on, either educate yourself or keep making assumptions about things you know nothing about.
Complaining about that being soggy is like this customer at my pizza place who asked for extra cheese and then complained the pizza was greasy. Like... Dude.
I'm actually curious if it's normal to take home leftovers in Japan? I remember reading somewhere that it's considered impolite to leave a lot of food on the plate.
I'd ignore that nonsense, basically anything and everything is impolite in japan. That's why he said the chef was called rude for not being phony. Take your leftovers, stab your rice with your chopsticks.
I'd heard that they just do smaller portions, so you're less likely to even leave a lot of leftovers, though I've seen some dishes on this channel that I as an american would call excessive, so I'm not sure how true it is.
Yes, it is usually considered impolite to leave a lot of food on your plate in Japan, as a clean plate means “hey the food was great (or at least good enough to finish it up)” here. While there are restaurants that allow you to take your leftovers home if you can’t finish it, some shops don’t do that due to the risk of food poisoning as it can get very humid and hot in Japan. Not ideal climate for a short trip with leftover food!
I've been looking around, and listening a lot. It apparently has more to do with legal liability. In Japan, if you take leftovers home and get sick, the restaurant can be sued, period. Also, Japan is much more humid and hot than most of America.... So stuff spoils a lot faster. Like seafood.
One of my favorite restaurants in japan had a chef that yells at you when you walk in and then yells how much you owe him once youre done eating. Phenomenal experience, i hope hes doing well
There's a lot of "owner has a bad attitude" reviews out there in japan where it's 100% the reviewer's problem, there's a small pocket of people refered to as 'claimers' that like to make weird complaints out of proportion for whatever reason
