【絶対行け】渋谷に10年住んだ社長が人生かけて推せる渋谷グルメ TOP10

I'm Makunari and I'll give you a life-changing surprise. You must go to Shibuya! I'm going to introduce you to the top 10 Shibuya restaurants that the president of Shibuya has lived in for 10 years. If you live close to Shibuya, please go to all the top 10 restaurants I'm going to introduce you to. If you're not close to Shibuya, please book a plane or a Shinkansen right now. Even if you can't come to Shibuya right away, you'll be able to see all the restaurants and it'll be a great reference for your trip to Tokyo. I started my business in Shibuya in March 2012. The reason why I chose Shibuya was because I thought it was cool and IT-like, and it was easy to access, so it was easy for interns to come and go. I started by staying in an old apartment 10 minutes away from Shibuya. I lived in Shibuya for about 10 years, worked in Shibuya, and ate and drank in Shibuya. My hobby is going to good restaurants, so I learned a lot about Shibuya restaurants in 10 years. My friends told me that Makorogu is more convenient than Taberogu in Shibuya. This time, I went to a Shibuya restaurant and chose the top 10 restaurants in Shibuya that I could go to for the rest of my life. There are some selection points that I want you to understand. This time, I'm going to introduce you to a restaurant that I've been repeating for over 10 years. Look at this girl. It's true. I'm serious. Shibuya restaurants are very competitive. Like fireworks, new restaurants are born one after another and disappear into the night sky. With the development of the debut site in the past 10 years, restaurants are now easily compared by the number of stars, and the level of restaurants has risen steadily. At one time, it was a very popular restaurant and I couldn't make a reservation, but over the years, the level of restaurants around me has risen, so I saw that it has become a normal restaurant where you can make a reservation at any time. However, even though the competition was intense, COVID-19 came in 2020. Many of my favorite restaurants were closed, and my tears flowed down the Dogenzaka River. But in such a fierce battle, I survived for more than 10 years in Shibuya, and I have never lost customers in a new restaurant, and there are still many restaurants that have remained popular despite COVID-19. Rather than going to the same restaurant over and over again, I'm a person who tries new restaurants, and I've been repeating them for 10 years. I'm going to introduce you to the top 10 restaurants that are so attractive that you can't help but repeat them. There are many reasonable restaurants, so it should be easy for you to go. Let's start with the 10th place. The 10th place in Shibuya is a place where you can spend your life. MENPAN SHOKUDO NAKAJIMA Open from the next day. To put it simply, Nakajima is a high-volume, neo-Machi-Chuka It's right next to the Shibuya Police Station. There is one of the best menus in Nakajima, and I'll talk about it later. The first time I went to Nakajima was in my early 20s. When I was programming on my computer all day, I wanted to release my stress. I don't have a lot of fun, so I want to commit a crime when I eat. I want to put a lot of taste and volume into my stomach. I went to this MENPAN SHOKUDO NAKAJIMA more than 3 times a week with my friends to release my stress. There is a main street in front of the Shibuya Police Station. There are a lot of popular restaurants like ramen, curry and hamburgers. I've been to almost all of them, but Nakajima is my favorite. Nakajima is like Machi-Chuka, so there are ramen and rice dishes. I prefer rice dishes to noodles. To be honest, I don't think ramen alone is enough for a specialty store. To put it bluntly, I don't really like the noodles here. What are the essential rice dishes? Stamina Yakiniku Don Hoikoro Don Egg Kikurage Stir-fry Don Fried rice is also delicious, but I definitely recommend a side dish menu that goes well with white rice. Hoikoro is the one I just fried. When I get an order, I shake the iron pot with unbelievable skill and cook it with great firepower. You can see me cooking live on the counter. It's served with a large plate of warm rice. When I first saw it, I thought it would be nice if I had less white rice, but I'm not worried. You can tell when you take a bite of Hoikoro. It's a strong seasoning that pierces through the brain. When I noticed it, the rice was gone to the point where it passed over the plate. Even I, who don't usually eat white rice, can't stand it here. You can even eat the white rice of the person next to you. All rice dishes are 1,000 yen per set. It's cheap, isn't it? You might think it's cheap, but I'm careful. Don't underestimate Nakajima. The set comes with half-ramen like miso soup. A large plate of rice. On top of that is Hoikoro. And ramen. Ramen! It's not soup but ramen. You can choose from a variety of ramen soups but I always go with aged salt. I don't think the power of ramen is that high but it's perfect for a meal. If you don't like ramen, you can eat it with salad and soup. I want you to try all the Hoikoro and other rice bowls I've introduced but this isn't the best recommendation. The best recommendation is... SUBUTA. When you put it in front of you you can taste the pleasant and sweet sourness of the black vinegar. Yes, this is it. This is SUBUTA. Black vinegar is very important for SUBUTA. It's on a fancy plate. It's a bit smaller than Hoikoro but I won't let my guard down. This piece of meat of SUBUTA. It's not surprising that it's 10kg heavier. It's got a lot of fighting power. You can eat it in one bite. The surface is fried and it's crispy. Of course it's covered in hot black vinegar. And the next moment when it's crispy is what surprises me. After it's crispy it doesn't put any pressure on my teeth and I can cut it off. What? SUBUTA has a bit of a bite to it. But SUBUTA in Nakajima is a very tender and juicy piece of meat that's been simmered for a long time. And the surface is fried and crispy. So after it's crispy the juice of the meat spreads out in my mouth and mixes with the black vinegar sauce. It's so delicious. It's something that no one can compare to. The juicy piece of meat is fried in oil. This is a big deal. Oil and oil. But thanks to the black vinegar it doesn't taste greasy at all. It's more like a healthy cucumber dish. All the fat goes into the flavour. The moment I take a bite I want to eat white rice. I have to eat white rice. The moment I try to look at white rice it freezes. Why? White rice is already gone. Who did this? If you want to eat my white rice please chew it carefully. White rice is already in your mouth. You'll be surprised at first but it's not surprising at all. If you take a bite of SUBUTA in Nakajima it's like a mercury reflection when you touch a hot pan. The moment you eat SUBUTA you get a big bite of white rice. It's not through your brain. It's a mercury reflection. I've never eaten SUBUTA better than this one. If I do, I'll go into SUBUTA. If you come to Nakajima please leave it to me and go for a beer or a fried dumpling. I do it all by myself. There are so many things in life. Stress at work. Troublesome relationships. The common sense of the world. The desire to control you. If you want to be completely free from all the desires come and eat SUBUTA at the Nakajima Noodle House. The 9th best shop in Shibuya. FUGUREN TOKYO. Coffee is a fruit. I loved coffee so much that I used to drink black coffee when I was in middle school. While everyone else was drinking black tea I was drinking a can of black coffee by myself. I was told that if I drank black coffee, I'd drink too much. To be honest I drank too much until I was in 8th grade. Sorry for the joke. But the basis of life is to try. I'm cool because I drink black coffee. I'll try it. If you keep going in the same way you'll start to like it more and more. That's why I started to like black coffee earlier than anyone else. I was in 5th grade in college. I used instant coffee powder every day. I like coffee even as a college student. I like coffee even when I start a business. When I just started in 2012 a student said to me if you like coffee, you should go to FUGUREN. I didn't know anything about coffee at the time. I like coffee but I never thought about beans. FUGUREN opened in 2012 which is the same year I started my business. It's not an exaggeration to say that it's a joint venture. It's in Okushibu so it's a bit far from Shibuya station but the area is quiet so the atmosphere is great near Yoi Park. FUGUREN is a coffee shop that renovated an old house and there are a lot of foreigners who go there. I've met a lot of them. I went there with my student internship and I didn't know what to order at the time so I just drank today's coffee. I was very careful. I thought it was just regular coffee but when I took a sip I was shocked. What is this? It's sour. I asked the intern next to me. Isn't this sour? Is this how it is? Mr. Mako, that's how it is. What? Is coffee sour? Is sour coffee okay? I stopped thinking and slowly roasted it. I thought a strong and bitter coffee would be delicious. I was surprised at the first sip but as I drank it I thought it might be good. It's not sour but it's fruity. It's juicy and you can taste the fruity taste. It's delicious. It depends on the beans but when I drank it it had a chocolatey flavor. I was like, this is coffee. I fell in love with it and I went there regularly in the morning. The coffee I drank was a fresh drip coffee that wasn't blended in the morning. The 3rd Wave coffee shop became a hot topic. Blue Bottle Coffee became a hot topic. It's an American brand and in February 2015 they opened their first coffee shop in Shirakawa, Kiyosumi in Tokyo. Blue Bottle Coffee is a fresh and juicy coffee Fuglen came to Japan in 2012. It's a famous coffee shop I don't think you're familiar with Norway but people there drink a lot of coffee. The amount of coffee they drink is the world's highest. It's like Japanese tea and they drink a lot of coffee. Oslo in Norway used to be a New York Times It's known as a city with high quality coffee. Fuglen, a famous coffee shop in Oslo opened their first overseas branch in Fuglen, Tokyo. You've had acai coffee before, right? People say it's fruity but there are many kinds of fruity. It's all fruity and sour so you can't drink it all. There's strawberry, apple and orange but they're all sour and they're all different. That's right. It's different depending on the coffee beans. The sourness of the berries or the sourness of the lemon. It's all different depending on the beans. If you go to Fuglen order two kinds of bean drips with your friends and compare them. The beans change the flavour so much. You should be able to experience it. It's a popular shop and it's always crowded. Make sure to check it out when you're free. If you can't drink drip coffee I recommend cafe latte. It's totally different from cafe latte. The beans used in espresso are totally different. Espresso tastes different and it's very fresh. I walked a bit from Shibuya but make sure to go to Fuglen Tokyo. The 8th most popular shop in Shibuya. Katsukichi Tonkatsu. It's a tonkatsu shop where you can get your excitement to the max. You can only get tonkatsu here. It's not cheap because it's tonkatsu but it's much more fun to go to Katsukichi than to go to a bad yakiniku restaurant. I don't usually eat fried food but if I do, I want to eat it at the best place. The shop is right next to Nakajima. It's in the basement. When you go down the stairs it's like you're in the middle of Shibuya like you're in Kuranikitaka in the Edo period. I love this thick wooden table. It's so flavourful. If you order a regular dish you'll get red shiso rice, red dashi, pickles and cabbage. I'm sure tonkatsu shops have this kind of menu but Katsukichi has a very high quality of each dish. Even the menu I just mentioned is worth 1,500 yen. The food here is delicious but I always eat too much so I don't eat it. I don't think tonkatsu and white rice go well together. What do you think? Katsudon is fine. But tonkatsu and white rice are different. Anyway... If you order tonkatsu the game has already started. You can't just eat it. If you don't prepare yourself for the sudden attack of a katsu you'll lose to a normal katsu and die. Make a salad and pickles as soon as possible and build a vegetable wall. As you build the vegetable wall wait for the katsu to appear. The time will come. Before the tonkatsu arrives I'd like to ask you what are the conditions for a delicious tonkatsu? Can you answer? The conditions for a delicious tonkatsu? There's only one answer. Deep-fry it at a low temperature. If you deep-fry it at a high temperature the protein in the meat will be frozen and the meat will become hard. So it's important to deep-fry it at a low temperature. In the recipe for a delicious tonkatsu I put the katsu in the oil at a high temperature and then I deep-fry it at a low temperature. So it's important to deep-fry it at a low temperature. Mr Katsugichi uses fresh vegetable oil and deep-fries it at a low temperature. Here it is! The katsu has arrived! You can't see it in the video but this is a relatively small fillet katsu. It's so thick that it's as big as Shikoku. The pinkish cross-section is the proof that it's been cooked at a low temperature. It's been cooked properly. It's been wrapped up nicely but it's so light and crispy. When you bite into the meat it's so juicy and the meat juice overflows every time you bite into it. The fillet katsu of the roast katsu is so delicious. I've been to this restaurant for 10 years and I've realised that the tonkatsu here is really delicious. I can't say this in a loud voice but the tonkatsu at Mr Katsugichi's restaurant is a mess. The katsu comes out and everyone says it's so delicious! Thank you for the food! And then they leave. But they can't leave. They haven't defeated the boss yet. There's another true boss. And that is... KAKIFURAI and EBIFURAI. First up is KAKIFURAI. This is a seasonal dish but please order it. It's bigger than a softball and it's packed with meat. You'll cry when you bite into it. Have you ever cried because KAKIFURAI was too big? That happens. And EBIFURAI. It was so big that when I first ordered it I thought someone had broken it on the street. It's a super big shrimp. You dip it in a lot of tartar sauce and eat it with your mouth full of shrimp and the switch in your brain that you've never pressed in your life is pressed and a new life begins. Welcome to Shibuya. By the way, the tonkatsu here is famous for Mr Narikura's white tonkatsu from Minami Asagayaki. I've been here before and it's delicious but I love the atmosphere of Katsukichi. Accessibility. Easy to make reservations. Side menu. Drinks. The atmosphere of the restaurant. If I had to sum it up I'd say I prefer Katsukichi and I won't repeat it for 10 years. Don't forget the tonkatsu. And don't forget the URABOSU. The 7th most popular restaurant in Shibuya. HORMON CLUB. AJIKURA. It's all about the meat. I've been so grateful that I've been to the so-called high-end yakiniku restaurants which cost tens of thousands of yen. Of course, I want to go there but if you go to a yakiniku restaurant people get excited and it's easier to get there. High-end yakiniku restaurants. It's true that it's cheap and delicious but that's just the tip of the iceberg. The waitress who ties my tie explains everything to me and takes me to the restaurant but I'm a shy person so it's hard for me to talk to her. It's like a private room. I don't get it at all but when I'm in front of the waitress I have to say it's delicious. It's good on special days. But if you want to enjoy yakiniku it's too smoky and the menu is greasy and everyone is loud and noisy. High-end yakiniku is justice. AJIKURA is the most popular yakiniku restaurant in Shibuya. I was addicted to AJIKURA for a while. I broke up with my girlfriend when I was 24 and I was so depressed. I went to AJIKURA 3 times a week to fill a big hole in my heart. My subordinates didn't like it. I'm sorry. I'd like to tell you today. You can heal the wounds of love with meat. If I had to give you a good thing about AJIKURA it's the meat. The restaurant is not stylish at all. It's clean. It's rude to say this but I'm sure you know that. It's rude but it's not clean when you're cleaning. The waitress has always been a thrill-seeker. Everyone is polite and nice. The waitress is just fine. The drink is just fine. The food is just fine. So what's so attractive about it? I've always said this. The quality of the meat is high for the price. Of course, it's not like it's more expensive but as a yakiniku restaurant, it's not necessary to make it more delicious. I've definitely come to that level. The quality of the meat is high. We all eat the quality of the meat and grill it in the smoke. It's not like eating a piece of meat and eating it one by one. It's like a country of Shura where even if you think you're grilling it, you'll be caught off guard. It's like carrying the meat in your mouth. The drink is not wine. It's just beer, highball and lemon sour. That's all. Isn't that kind of restaurant good? You don't have to worry about the bill. Don't you want a place to eat delicious meat? That's AJIKURA. Cabbage comes out of the doshu and a special miso goes well with the cabbage. You can continue to build a vegetable wall with this. You can also strengthen the wall with kimchi. What I always order is thick-sliced beef tongue. Grill both sides well. Squeeze the thick tongue full of lemon juice and pour it into the beer. Kuuu! Zubozuke Kalbi. Cut it with scissors and eat it. Beer. Gyuhorumon Rokutenmori. The trick to grilling horumon is to keep the skin down all the time. Don't drop too much oil. Accept the oil as a flavor. Pakuri. It tastes strong. Beer. If you hold your breath and get green onion sauce and rice with yolk, you'll be invincible. At the end, the spicy yukgaejang soup is delicious. Isn't this enough? Life. Grilled meat restaurants are also competitive. Speaking of which, Miyasako's Gyugujyo was also made in Shibuya. Yuji is the only one who has been the king for a long time. However, it is difficult to make a reservation. There is a reason for the Azukura, which has been in competition in Shibuya for more than 10 years, with one grilled meat. Shibuya is a rich area, but you can eat a lot of delicious meat at a reasonable price. But I have to tell you a shocking fact. The Azukura I've introduced so far. It's not a grilled meat restaurant. Grilled meat is a tempura. It's actually a curry restaurant. The most popular menu in Azukura. Sri Lanka curry. It's made by the staff's whim. It's a whim. I've never had it 3 times in a row. It's a whim, so the taste is quite different depending on the day. This Sri Lanka curry is really delicious. The taste is different depending on the day. I don't know if what you eat is delicious. It's a very authentic Sri Lanka curry. I'd like you to eat it with this. So in my reading, I actually wanted to make it a Sri Lanka curry shop. Sri Lanka curry is not well-known and difficult to find. I'm doing grilled meat once, but maybe I'll be a curry shop soon. I don't know if there is, but please try curry too. The 6th place in Shibuya that you can eat for the rest of your life. Good Beer Faucets. The place that taught me the deliciousness of beer. It's the most popular craft beer shop in Shibuya. When I go to drink beer, I always go here. Open in 2011. I thought beer was a drink for the first time. Ebisu, Asai, Sapporo, Kirin. Everyone is particular about it. Honestly, isn't it almost the same taste? Some people say it's completely different. It's not similar at all. I don't hate beer. I thought it would be okay if it was the first time. My subordinate has a beer lover. He said, Mr. Mako, I don't know anything about beer. He said, leave it to me. He took me to this Good Beer Faucets. The beer I drank at that time was completely different from the beer I've ever had. It smelled like passion fruit and pineapple. It was a little bitter and delicious when I was impressed. Is beer so delicious? Asahi, Kirin, Premol, Ebisu, etc. These things are roughly similar. It was a completely different taste from those things. I was impressed when I went there for the first time. From there, I started to study a little about beer. The way beer is made is different. Even if it smells like fruit, it's not like you're putting fruit in it. It has a fruity taste depending on the raw material. Good Beer Faucets can pour a lot of different types of craft beer into a glass and drink it. Of course, there are also types that you can get a can of beer. There aren't many shops that have a lot of beer. It's fun to compare and drink various types of beer. I don't recommend this beer. There is a proper description on the menu, so read the description and ask the store clerk. I want you to find your favorite. The food is delicious as a whole, but I personally think it's a good place to have a quick drink. Here are some of my recommended snacks. First of all, smoked edamame is 500 yen. This edamame is insanely delicious and I've had it 5 or 6 times. Cream cheese soy sauce. You can drink 500 ml of beer with this one grain. While eating edamame and cream cheese, you can drink various types of delicious craft beer. It's the best time of the day. The 5th place in Shibuya that I can recommend for the rest of my life. Pujiya Main Store. A wine bar. The price is wrong. I started my business in 2012 and I've been in a place called Sakura Gaoka which is a little walk from Shibuya Station. I've been in the business for about 4 or 5 years but I didn't have any money at the time. I work almost every day but I want to eat delicious food once in a while. I want to go out for a drink once in a while at night. At first, I didn't know much about the store so I just went to a local pub or a chain store. One day, I saw a table log and I heard that there was a wine bar with a very high rating and I went there. That's Pujiya Main Store. The store I'm at now is a 2.5 store but when I used to go there a lot it was in a shady and gloomy place and it was basically all empty. When I was full, I used to put my food and alcohol on a barrel outside and eat it. When I came to this store once I went there 3 days in a row. Pujiya Main Store was very satisfying no matter who I went with. It was a quick stop so it was easy to get there. We loved Pujiya Main Store but at one point, it was closed for the redevelopment and relocation of Shibuya. I thought it was a lie. It was impossible for a store that was thriving every day to close. For a while, Pujiya Main Store was out of business but the interior was cleaned up and it was restored to its original location. As always, the price is very high. If you go to other stores, you can eat their original pistol food which is not even 1,500 yen. You can eat it for 700 to 800 yen. Once you come here, you can't go to Izakaya chains where the food is not that good. I loved it so much because Pujiya Main Store used to be a smoking shop. There were people smoking around. I hate smoking so much. But I loved Pujiya Main Store so much It's closed now. It's the best. I don't know what's the best about this store but I want you to order a lot of things based on their previous dishes. So I'm going to show you what I ordered and tell you what I thought was delicious. First of all, the salad. Kousou Bomber. I love this salad so much. It's a Korean-style salad. There are half-and-half but I think half-and-half is enough. There are lots of vegetables in it. Kousou Bomber Half. It's 770 yen. Just by looking at this salad you can see how good this store is. It's been a while since I went there so when I went there I asked the waitress what I should order. And she said she'd order a potato salad for everyone. Can I tell you what I thought at the time? She recommended a safe dish. I know no one hates potato salad but you can't recommend such a safe dish. It's just a mix of potatoes and mayonnaise. I was a bit dissatisfied. Everyone might eat potato salad but I don't usually eat it. But since she recommended it, I'll try it. Here's the potato salad. It doesn't look like the potato salad I know. There's some sauce on it. I'll eat it. It's super delicious. FUJIYA's potato salad. It's 715 yen. I had no idea what it tasted like but the sauce is rich and it has a healthy smell so it's not a potato salad. The sweetness of the potatoes and the cheese sauce go so well and I now understand why she recommended it. A low-temperature cooked yellowtail with grilled shabu-shabu. It's 770 yen. Isn't 770 yen a bit too much? The fatty yellowtail melts in your mouth and it's only 1,500 yen at other stores so I don't think it's that bad. A duck thigh confit. It's 1,540 yen. It looks like it's been grilled but when you touch it with a fork or a knife all the bones and meat come off. It's completely naked. It goes so well with the big-sized mustard and the balsamic sauce. The wine is so cheap and the choice is great. The wine she recommended is the best choice. Of course, it's a good idea to spend a lot of money to eat something delicious. I pay a lot of money for it. But it's a casual price that everyone can afford and it's amazing that she offers it at this quality. I think she set the price wrong. The store manager miscalculated and it was 2 out of 3 of the actual price. And I couldn't get in touch with her when I went out to look for myself. And I couldn't change the price until today. It didn't change even when I moved. That's how cheap it is. Of course, it's not all good. Basically, it's all better than I expected but I do think it's a bit too much. Personally, I thought the seafood was a bit weak compared to the carpaccio. The sea urchin was too smelly and I didn't like it. The shrimp smelled a bit too. 80% of the menu is better than I expected but I do think it's a bit too much. If I had to say something else I'd like the lighting to be a bit darker. There's a place called TACHINOMI FUJIYA HONTEN in WASHOKU and I like the wine bar and I used to go there a lot so I recommend this place. It's always crowded with people so please make a reservation. The 4th place in Shibuya that you can spend your life in. It's like a chain story. Pai-kuu is never-ending. When it first opened the 3 or 4 of us always worked in a dilapidated apartment. At 11.30pm someone always starts talking. Let's go to Pai-kuu. What is Pai-kuu? It's a 5-minute walk from here and it means to go to ASUKA a tantanmen restaurant. ASUKA's signature dish is called Pai-kuu tantanmen and it's a dish with fried pork on top of the tantanmen. Everyone loved the name Pai-kuu tantanmen so everyone called it Pai-kuu. And this tantanmen is the only one that doesn't taste like it. I love tantanmen and whenever I hear a good tantanmen I go for it. But my favourite tantanmen is the one that's rich and spicy. I want it to be rich and spicy. I still think so but Pai-kuu tantanmen doesn't meet that standard but it's so good. It's the only one I can't resist. The base soup is a refreshing soup. It has fried sesame seeds and homemade chili oil and at first glance it looks refreshing. It's not greasy and rich but as soon as you taste the soup you can taste the intense umami. The soup is made with whole chicken, pork, chicken breast and vegetables and the sesame seeds on top are so aromatic. I can taste the pleasant aroma of the sesame seeds and I can taste the spiciness of the chili oil. It's not greasy and rich but it's good. Why? Because Pai-kuu comes on top of it. It's a 3-layer pork with a crispy coating. The coating has a slightly spicy aroma and it goes so well with the soup. You can eat it as is or you can soak it in the soup or you can eat it with the noodles. We love Pai-kuu so much and we go to Pai-kuu every week but we came here with an X. One day, a co-founder told me. I was called by my nickname at the time and he said, Hey Mako! Pai-kuu is going to go out of business. No way! Our Pai-kuu is going to go out of business? I thought it was too much to ask for a redevelopment. I was standing in front of the store and I couldn't stop talking about power. There's no Pai-kuu! There's nothing more valuable than destroying that store. I was so disappointed but it was revived in 2019. The store name was different so I didn't notice. It changed from Asuka to Renge-no-Gotoku. I had to go right away. But will it be OK? It's been a while since the store closed and I wonder if the Pai-kuu flavour has been revived. The answer is... It's been completely revived. I think the level has gone up even more. Our Pai-kuu is back! It's a different flavour from the Tantan-men in Odo but the only impossible flavour is in Renge-no-Gotoku. I highly recommend the chilled Pai-kuu Tantan-men. You must try it. The 3rd place in Shibuya that you can come back to for the rest of your life. Gyossan-tei. On the other side of Chikin-Nanban. This is a Miyazaki-style restaurant where they serve fresh vegetables and homemade dishes. I was so impressed that I went there once at night and I still go there for lunch and dinner. I read a lot of reviews on their website about Chikin-Nanban. I can't help it. Gyossan-tei's Chikin-Nanban is unbeatable. You can have it for 1,000 yen for lunch. And the portion is huge. It's enough for two people. Gyossan-tei's Chikin-Nanban isn't crunchy but it's covered in sweet and sour sauce and it's very moist. And the batter isn't soggy at all. It's just right. And the chicken is super juicy and tender. The moment I bit into it the sweet and sour sauce spread all over my mouth and the tender and juicy thigh and the sauce blend into each other. I've never had a Chikin-Nanban that's more delicious than this. It's great as it is but you can have it with lots of tartar sauce without any hesitation. Chikin-Nanban is the best but I want you to have it not only for lunch but also as a bar snack at night. I've mentioned it recently so let me show you the recommended menu. The one you can't miss out on is this. Donkoshi-Itake. It's better than meat. You grill it in front of you and it's just right to eat it when it's a bit undercooked. When you take a bite everyone will say it's delicious. Nikuzume-Piman. This is what you call a Nikuzume-Piman. But it's not. You can't make the best out of it. Gyossan-tei gave me the answer. This is the best Nikuzume-Piman. It's a raw green pepper. You put the meat on top of the crispy green pepper. That's the correct way to eat it. We made the wrong Nikuzume-Piman. Iwashi-Mentaiko. It's a juicy grilled sardine and it's delicious by itself but it's full of the umami of the mentaiko. Just eat it as it is. You can have it with Japanese sake and shochu. Jidori-no-Sumibi-Shioyaki. This is also a must-order dish. A young chicken in a soft broiler is good but if you want to taste the real chicken you can't beat Jidori-no-Sumibi-Shioyaki. The texture of the chicken and the aroma of the charcoal and the more you chew, the more you can taste the umami. Hiyajiru. You don't get a chance to eat it, do you? Even if you've eaten it before you probably don't think it's that good. It's a waste of your life to think that there's such a local dish in Miyazaki. Please try Gyossan-tei's Hiyajiru. I'm so happy that there's such a delicious dish. It's like I'm stealing it from my friends and I don't want to eat it. It's supposed to be a miso with tofu but it's so creamy and the texture of the sesame and cucumber is so good that I can't stop eating it. Even when I drink I want to eat vegetables. I don't want to eat meat or fried food but I want to be full with vegetables. Gyossan-tei is the only place in Shibuya where I can enjoy delicious vegetables and I've been there many times. If you want to taste the fresh vegetables and Jidori in Miyazaki please go there. The 2nd best restaurant in Shibuya. MENNOBO TORIDE. The best ramen in my life. First of all, you need to understand Shibuya's ramen power chart. This is my own opinion. Ramen in Shibuya is made up of the emperor and the empress. The emperor of Shibuya is Hayashi. He's been on the review site since I came to Tokyo when I was 18. As far as I know, he's an invincible ramen shop. Anyway, it's not open. It's only open on Sundays, holidays and Mondays. It closes at 2.30pm. If you don't want to wait, you have to go to the front of the store. The menu is ramen, seasoned egg ramen and grilled pork ramen only. It's a rich double soup with animal and seafood flavors. You can tell it's the emperor as soon as you drink the soup. It's perfect. Everything is in harmony and it's delicious. It opened in 2003. It's the best ramen in Shibuya. KIRAKU. It opened in 1952. It's a legendary shop. When I say a shop that's been around for a long time, people think like this. Oh, I see. It's a shop that's been around for a long time. It's not the simple soy sauce ramen you see often. You can't keep the line with such a common taste. KIRAKU. Even if you go there once, young people will fall in love with it. When you look at the picture, it looks light, but it's not. It's a rich flavor with a lot of flavor and a lot of oil. It's extremely addictive. My favorite menu is bean sprout ramen. The crispy bean sprouts and the thick soup are perfect. Next, the second one in Shiten-dong. Usagi. It opened in 2007. This is simply my favorite tantanmen shop in my life. It's too strong and the sesame is too rich. I still don't think there's a better tantanmen than this. Like the lotus root I introduced earlier, it's a different story. KOKU. It opened in 2012. It was near my first office. I was walking outside one day and I saw a ramen shop. It had just opened. There were flowers for congratulations. I tried going in and I was mesmerized. It was soy sauce ramen! It's totally different now, but back then I thought only pork bone ramen was good. I didn't think soy sauce or salt ramen was good. I thought I'd give it a try and I ate KOKU's ramen. What happened? I hated soy sauce ramen, but I fell in love with it. I laughed as soon as I drank the soup. What is this? It's so good! The soup was full of bonito flavour. The richness of the chicken and the umami of the soy sauce. I thought it might be the best ramen I've ever had in Tokyo. I went there every week. I told my friends to go there too. I thought it was a great shop even before it was rated on a review site. But it became a popular shop that I could line up whenever I wanted. It's relatively old-fashioned in Shiten-dong I've talked about it so many times but none of the shops I went to were popular. The 4th shop I went to the most was MENNOBO TORIDE. It opened in 2001. It's a bit far from Shibuya but it's definitely worth a visit. I said earlier that the door to soy sauce ramen had opened but I was from Hakata and I kept eating pork bone ramen until I was 18. I bought it now but it was so cheap back then and I could eat it for 400 to 500 yen. There were takana and pickled ginger on the table and I put them in a big bowl and ate kaedama at least twice. I ate kaedama once for 100 yen. I was full for 700 yen and went home. That was the ramen for me. Koku opened the door to soy sauce ramen but my blood is pork bone ramen. The origin is pork bone ramen. MENNOBO TORIDE. It's a super authentic pork bone ramen If the pork bone ramen here is bad, it's over. There's no pork bone ramen that's easier to eat and tastier in Japan. The final form of pork bone ramen that no one hates. I used to live close to my house and I enjoyed going there every weekend. I'm living on my own now but I only had cash at the time and I used to go to lunch and dinner with all the cash I didn't have. I always ordered it with meat and bean sprouts. First, the soup. It's not muddy but it's refreshing. It doesn't smell at all and it's a refined pork bone ramen. A bit smelly pork bone ramen is good too. So I don't know if it's refined and refreshing but you can tell when you have a bite. It has a strong pork flavour and I drink the soup over and over again. The bean sprouts on top are so crunchy that I can't believe I'm eating this. My mouth feels so good when I bite into it. You can choose between thin noodles and thick noodles but I prefer thin noodles. You can choose the hardness of the noodles, the powder and the wire. I always use the wire. I eat it as it is at first and after a while I add mustard, takana, sesame and garlic to make it even better. If it's too much for you, order short rice and put the rice in the soup that's been made even better. It's not good for your health but it doesn't matter. It's good because it's justice. Toride's rice is always shiny, sweet and delicious. I still go there on a regular basis. I just want to go there. It's the best pork bone ramen shop I've ever been to in my life. Now, here's the announcement. I run a programming school, Tech Camp, with more than 60,000 members. In a world where technology is advancing, the demand for people who can program is increasing. Companies want engineers. Those who want to come to the IT industry from inexperience. Those who want to carry it up. Those who want to make more money. Those who want to resume their jobs in the future. I really recommend that you acquire programming skills. Many people who took over Tech Camp and became IT engineers. They've made a year-on-year increase in their careers. Some of them have more than 10 million yen a year. We do free counseling every day, so if you're interested in it, Please come from the link in the summary column. Now, it's finally the first place. The first place in Shibuya that I can go to in my life. Thank you, Sanchokuya Taka. This time, I thought a lot about the top 10 shops in Shibuya. Which shop do you want me to go to the most? There are a lot of shops I've been going to on a regular basis. The shop I really want you to go to here. It's in Maruyama-cho, Shibuya. It's a famous shop for seafood and sake that's been cut up by a couple. It's only 11,000 yen including tax, so you can leave it to me. If you take someone who likes Japanese sake and seafood, I'm sure you'll be very impressed. I'm sure you'll want to go again. I used to take my subordinates with me. From there, it's a repeater that I make a reservation for myself. As I said earlier, It's obvious that it's delicious because it's expensive. It's a great shop for a restaurant. There are some things that make me think that this price is worth the brand. It's only 11,000 yen including tax. By the time I leave the store, I'm so satisfied that I think it's worth more than 20,000 yen. I feel cheap even if I pay a certain price for a really good shop. I don't think they'll do this much for this price. Seafood-based omakase course meals. It depends on the day, but there are about 8 to 10 types. It doesn't change. So basically, it's a premise to eat on the course. The quality of each one is very high and I'm impressed with all of them. It's not a complicated sauce with a lot of ingredients. It's a simple dish that uses ingredients. But simple doesn't mean easy. It's not about doing anything extra. It's about what to do to get the most out of the taste of the ingredients. It says on the site that it's a negative concept for those who want a sense of volume. But I think it's a sufficient amount for most people. What kind of menu comes out depends on the season. I'll introduce you to a delicious one that I remember. By the way, it seems that taking pictures is prohibited, so I'll quote it from Instagram. Hokkaido Shishamo The Shishamo that's sold on the street is called Katerin which is a type of shishamo. To be exact, it's not a shishamo. So most people have never eaten a proper shishamo and I'm impressed. It's so well-cooked that you'll say, How can a shishamo be so delicious? A night of boneless saury. It's a hassle to eat a saury. It's a good thing, but you have to remove the bones and eat them. It's a joy to eat a whole saury. It's hard to get saury these days and it's expensive. It's not always available in the season, but I'm happy to meet it. Nemuro's sea urchin. It doesn't smell at all and it's really delicious. It's the same quality as eating at a high-end store in Hokkaido. Torafugu's soft roe. It's a plump and rich soft roe. Soft roe is invincible. I can't stop drinking sake. By the way, I leave the sake to him and he brings me a lot of sake. I pour it in myself so that I don't leave any. I drink as much as I can. If I introduce too much, it may be a nuisance to the shop staff who prepare a lot of surprises. I'll leave it around here. I only introduced a part of it. When I come here, I drink a little too much every time. The selection of sake that goes well with this store's cooking is also wonderful. I drink too much. But he puts the prepared sake in the seat so that I don't get drunk. I drink sake while drinking water, so I don't get drunk that much. I think I have a responsibility more than I introduced this time. There are some points of note on the website. If you can't drink sake, if you don't like seafood, don't go. Don't leave sake. Don't be late for time. Don't do Dodacan. These are basic things. I think that a wonderful eating experience is something that the shop and the customer make together, so please cooperate in that area. How was the top 10 shops in Shibuya that I, who have lived in Shibuya for more than 10 years, recommend for the rest of my life? There is a special project related to this video this time. There are a lot of shops that I couldn't introduce this time. In addition to the ones I introduced this time, there are many shops in Shibuya that I want you to go to. I will give you a video that talks about the recommended shops that I couldn't introduce. I took a video in a way to talk to my subordinates. If you want to know other shops, the way to get a video is to follow my Twitter account and retweet the specified tweet. These two are the conditions. Details are in the summary section and in the comments, so please check them out. How was this video? This time, I introduced the shops I wanted you to go to. Monthly Magazine Inside Stories is a hot story that changes your life every day. Please try it for a week. If you find this video useful and interesting, please give it a high rating and comment. Don't forget to subscribe to the channel. Finally, I will review the shops I introduced this time. 10th Shibuya shop that you can spend your life in Menpan Shokudo Nakajima 9th Fuguren Tokyo 8th Katsukichi 7th Hormone Club Ajikura 6th Good Beer Faucets 5th Fujiya Main Store Wine Bar 4th Renge no Godoku 3rd Gyossantei 2nd Mennobo Toride 1st Sanchokuya Taka Thank you for watching from here. I will continue to make videos on the theme of life and surprises, so please support me. If you like, please also watch the bonus talk. See you in the next video.