たいしたことないみかわの天ぷら!?/東京・福住「みかわ是山居」

Why would Chef Saotome of Tokyo's legendary Mikawa Zezankyo call his own exquisite tempura "nothing special"?! Prepare for a mind-blowing reveal as we uncover the surprising truth and culinary philosophy behind his mastery of seasonal small fish. Thank you all for watching! In this video, we had the privilege of interviewing Master Tetsuya Saotome of Mikawa Zezankyo. We focused on his seasonal small fish tempura, specifically Megochi (Japanese Goby) and Shira-uwo (Japanese Icefish). What is the true meaning behind the title's provocative phrase, "nothing special tempura"?! Find out! Please enjoy the video. ーーーーーーーーーーーーーーーーーーーーーーーーーーーー 00:00 About Mikawa Zezankyo 01:15 The True Meaning Behind "Tai shita koto nai" (A Pun & Philosophy on Sea Bream) 02:32 Is Sea Bream Unsuitable for Tempura?! 03:39 Is Sliminess the Secret to Deliciousness!? About Megochi (Japanese Goby) 05:32 Why Small Shira-uwo (Japanese Icefish) Packs a Rich Flavor 06:50 The Pride of Edomae Cuisine 08:18 Impressions / Review ーーーーーーーーーーーーーーーーーーーーーーーーーーーー ◼︎map https://www.google.com/maps/d/edit?mi... #JapaneseFood #Japan #Tokyo #MikawaZezankyo #Tempura #MasterChef #TetsuyaSaotome #EdomaeTempura #Omakase #Gourmet #Foodie #RestaurantReview #BehindTheScenes #Documentary #JapaneseCuisine #Megochi #ShiraUwo #Whitebait #SeaBream #FishTempura #MonzenNakacho #MasuhiroYamamoto produce by un-T factory! https://www.un-t.com Edited by: Komaki Katayama