仕込み山積み！飲食店の休み明けはこんな感じです
I share my chef's everyday life and easy recipes you can make at home. [About Me] Yuto Sado (born April 1985) I gather wild vegetables in the spring and mushrooms in the fall. On my days off, I routinely go fishing in search of seasonal ingredients. I'm grateful for my enjoyable life as a chef! [Yuzen: Tastes of the Seasons] Omakase Yuzen Course ¥4,900, ¥6,900, ¥8,900 (tax included) Funeral meals, celebrations, etc. Other budget-friendly options available. *Please note that as I harvest ingredients myself, the restaurant may be temporarily closed. Please make a reservation before visiting. 4-1-8 Shirakaba-cho, Tomakomai City, Hokkaido Hours: 5:00 PM - 10:00 PM TEL: 090-3231-4525 Closed: Wednesdays [Instagram] / yu_zen.daining ↓Check this out too! Search for [Hokkaido Fishing Channel]! / @hokkaidofishingch2683 For business inquiries, please contact: [email protected] #Purchasing #Preparation #Tomakomai
Filming the entire process of preparing a fugu course, from preparation to serving
A chef's end-of-year struggle to make osechi cuisine
Ultimate Japanese Robata: 2-Hour All-You-Can-Drink Rare Sake (Juyondai) & Premium Sashimi in Fukuoka
Harvesting Giant Ginger to Sell at the Countryside Market | Caring for Sugarcane
2026年7月 久寿丸で行く大型メダイ釣り
Always FULL and Hard to Reserve EXTREME Countryside Restaurants
【春高2026準優勝】全員が超ハイレベル！清風高校男子バレー部の１日練習に潜入してみた
Fixing Up The Kirovets Tractor - Working on wheels & steering Cylinder
Japanese Fishmonger Knife Skills: Unbelievable Speed from 3:30 AM
![[Professional Chef Reveals] How to Prepare Kurodai (Black Sea Bream) Sashimi: Removing the Fishy ...](https://i.ytimg.com/vi/0cSRgy3S6JI/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLCxwryx6ypzWB4hTNVq6eis2gD3GQ)
[Professional Chef Reveals] How to Prepare Kurodai (Black Sea Bream) Sashimi: Removing the Fishy ...
The Queen of Wild Vegetables: Koshi-abura! How to Find, Harvest, and Cook It
![[December Edition] A day in the life of a chef, from preparation to opening](https://i.ytimg.com/vi/xocbIDi-wdI/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLDAuGSuHtQa-oOTit5qA5_8WZ97Rw)
[December Edition] A day in the life of a chef, from preparation to opening
24-Year-Old Chef's Incredible Knife Skills! 10 Years of Training in Seafood & Meat
China's most famous open-air market! 50 kinds of street food to whet your appetite.
How to prepare squid - from preparation to sashimi
hi Master Who Risks Everything on Wild Fish—A Craftsman Who Never Lies
Preparing the delicious tiger pufferfish
His skill in handling eel and carp is at the highest level in Japan. 鯉ひろまつ うなぎ 鯉 鰻 japanese food
![[Unedited] Preparing and Searing Spanish Mackerel for a Rice Bowl](https://i.ytimg.com/vi/kjJDQFA75FI/hqdefault.jpg?sqp=-oaymwE9CNACELwBSFryq4qpAy8IARUAAAAAGAElAADIQj0AgKJDeAHwAQH4Af4JgALQBYoCDAgAEAEYciBQKDEwDw==&rs=AOn4CLC6STC0HKWy8rbMkJc2WKz1_CjYkg)
[Unedited] Preparing and Searing Spanish Mackerel for a Rice Bowl
