Book the restaurants here:
Nihonbashi Toyoda: https://bit.ly/3vpENbw

Jyanoichi: https://bit.ly/3PA5SiZ

Unagi Kappo Oedo: https://bit.ly/49bB3bA

IMPORTANT: Please wear socks when visiting Unagi Kappo Oedo, as there is tatami floor in the VIP room.

Today’s adventure takes Shizuka to Nihonbashi, located in Tokyo’s Chuo Ward. Here, she explores the world of shinisei. Shinisei shops, known as "long-established shops" in Japan, hold a special place in the country's cultural and commercial landscape. These businesses have been operating for generations, often spanning centuries, and are celebrated for their dedication to craftsmanship, quality, and tradition.

Shizuka’s first stop is Toyoda, a Japanese restaurant in Nihonbashi with a 160-year history. She enters the restaurant and meets the 5th-generation owner, Hashimoto Toru. After learning about Hashimoto-san’s family legacy and the restaurant’s history, it’s time to feast! Shizuka is presented with a range of delectable dishes, including blowfish, grilled Japanese beef, tempura, and beyond.

After finishing her meal, Shizuka steps out for some fresh air and wanders over to Nihonbashi Bridge, which was built in 1603 and has served as a symbolic landmark since the Edo Period (17th to 19th centuries). The bridge was originally constructed of wood and marked the starting point of Japan's five major highways, a reference point for travelers measuring distances.

Next stop is Janoichi, a 130-year-old restaurant and the second shinisei restaurant stop on this journey. Takarai Hideharu, the proud owner of Janoichi, introduces Shizuka to the restaurant’s evolution from a street food stand to bricks and mortar restaurant. He presents our hungry host with a dish of Janoichi delicacies, including marinated shrimp, scallops, and bluefin tuna sushi.

The final stop on Shizuka’s Nihonbashi shinisei journey is Unagi Kappo Oedo, which has been around since the 1800s. She enters an elegant dining room and meets Wakui Hiroyuki, the respected owner, who explains the restaurant’s journey from an eel shop to a specialty restaurant. Shizuka selects a course menu, including seasonal appetizers and a range of eel-based dishes.

FEATURED FOODS
Goma Tofu – Sesame Tofu
Hamo Fish
Fugu Sashimi – Blow Fish
Grilled Japanese Beef
Shrimp Tempura
Fish Tempura
Asahi Beer
Marinated Shrimp
Hotate – Scallops
Sujiko – Fish Eggs
Hirame Kobujime – Flatfish Sushi
Honmaguro Zuke – Marinated Bluefin Tuna Sushi
Anago Sushi – Conger Eel Sushi
Tamagoyaki – Rolled Omelet
Egg with Marinated Bonito Fish
Fish and Matsutake Mushroom Broth
Tuna Sashimi
Kimoyaki – Grilled Eel Liver
Grilled White Fish
Unaju – Grilled Eel over Rice

LOCATION
Nihonbashi, Tokyo

TIMELINE
00:00 Intro
00:11 Shizuka Anderson – byFood Host
00:49 Toyoda – Nihonbashi
01:21 Hashimoto Toru – Owner of Toyoda
02:42 Goma Tofu
03:52 Beer
04:02 Hamo Fish
04:41 Fugu – Blow Fish
06:00 Grilled Japanese Beef
07:00 Shrimp Tempura
07:22 Fish Tempura
08:13 Nihonbashi Bridge – Nihonbashi
08:49 Janoichi – Nihonbashi
09:28 Takarai Hideharu – Owner of Janoichi
10:47 Asahi Beer
10:53 Marinated Shrimp
11:30 Scallops
11:58 Fish Eggs
12:28 Flatfish Sushi
13:56 Marinated Tuna Sushi
14:36 Marinated Eel Sushi
15:28 Rolled Omelet
17:02 Unagi Kappo Oedo – Nihonbashi
18:03 Wakui Hiroyuki – Owner of Unagi Kappo Oedo
19:44 Egg with Marinated Bonito Fish
20:37 Fish and Matsutake Mushroom Broth
21:02 Tuna Sashimi
21:27 Grilled Eel Liver
21:52 Grilled White Fish
22:38 Grilled Eel over Rice
23:31 Outro


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