A really good tempura restaurant in Tokyo.
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00:00.0
Iyon yung karto namin. Fourteenth floor.
00:07.0
Today we are going to a really, really good tempura place that was recommended by my friend.
00:16.0
He's Chef Yuichi. He's a chef. He was a chef here in Japan.
00:23.0
Japanese-Filipino chef. And then ngayon, he's based in Manila. He is the head chef of Crosta Pizza.
00:33.0
Kaya yung Crosta Pizza sobrang sarap. Well, masarap na siya before. Ngayon, lalo siya sumarap pa.
00:40.0
Or parang nagkaroon siya ng mga bagong flavors. Yung dough nila solid pa rin.
00:46.0
Anyway, tinanong ko siya kung sarap ko pwede kumain ng tempura place. Ito yung na-refer niya.
00:54.0
And iba talaga pag nagtanong ka sa mga chefs. Kasi syempre, mga kusinero, marunong kumain.
01:02.0
Or mga kusinero, very, very particular sa lasa. Kasi parang alam na rin nilang gawin.
01:10.0
So ito yung na-refer niya. And I guess pag nagtanong ka, tanongin mo talaga yung legit.
01:16.0
Yung tao na naniniwala ka sa kanilang recommendation, sa kanilang credibility, and sa kanilang taste.
01:27.0
It's a 20-minute walk from where we are. So not too bad. Sakto lang pag dating natin doon. May appetite na tayo.
01:35.0
And tayo yata yung isa sa pinakauna sa pila. Kasi balita ko, sikat kasi siya na restaurant. And nasa Michelin, guide siya.
01:44.0
So mauna na tayo sa pila.
01:55.0
After ng tempura, it's temple day for mom.
02:02.0
Mommy ni Camille gusto kumain ng tempura. And at the same time, gusto pumunta ng mga temples.
02:11.0
Ito yung gusto kong architecture. Yung concrete, tapos yung may butas-butas.
02:18.0
Pero dito sa Japan, parang function talaga to. Alam ko, nakikita ko to sa atin. Medyo, syempre, forma.
02:26.0
Kasi wala naman tayong ganitong slab eh. Comment na lang guys, what's the reason behind the holes?
02:42.0
Let's zoom in. 5, 2, and then 5. 2.5 pala kanina.
02:49.0
So it's on action mode right now. When I look at the screen, it's super wobbly.
02:54.0
Pero I'm sure when you guys are watching this, it's not, right?
03:00.0
And sila pa-uwi. Pa-uwi na or parating pa lang?
03:08.0
Baka parating pa lang kasi di pa mabigat yung kanilang suitcase.
03:21.0
Okay. Looks very, very good.
03:30.0
Lagay ko na lang yung name ng place sa comments.
03:37.0
Are you okay to sit here?
03:38.0
No, by the way, in front of the kitchen.
03:40.0
You wanna sit there?
03:51.0
Medyo malapot yung sauce, no?
03:55.0
Medyo may sauce, no?
04:00.0
Mga mga sumi rice.
04:02.0
Bigyan mo si JP sa kanya.
04:05.0
Without the sauce, right?
04:08.0
Ito yung mga sushi.
04:19.0
Ito yung sauce, right?
04:26.0
Parang secondary yung batter.
04:29.0
Nagko-complement na yung batter.
04:34.0
It's the same one.
04:39.0
Masarap yung sauce na.
04:42.0
Hindi ito mainstream na tempura.
04:46.0
It's a very, like, refined, elevated.
04:50.0
Tapos yung batter niya super light.
04:52.0
Pero crispy pa rin.
04:56.0
Yung oil. Ang linis ng oil.
05:02.0
I think you should still eat a shot.
05:09.0
laging mo daw talaga ng asin.
05:18.0
Mukha natin yung bulay.
05:31.0
Sabi, ibang level ito na tempura.
05:41.0
Sobrang sobrang shrimp.
05:48.0
Kahit yung walang batter.
05:49.0
I mean, matamis yung shrimp niya.
05:56.0
Puno na, puno na yung restaurant.
06:20.0
I wanna research more about this place.
06:23.0
Thank you for the raccoon you eat.
06:36.0
It's worth the wait.
06:44.0
Lahat sila tumingin.
06:48.0
Ikaw lang yung babe ko eh.
