【ちかみつ/銀座】焼肉屋なのに雲丹やキャビアが舞い踊る！人気爆発中のチャラい焼肉に初挑戦！

I've seen this on Instagram. I'm going to sprinkle some salt on it. Here we go. Yay! It's too funny. I'm getting excited. Excuse me. What kind of shop is it today? Today, I'm going to try this. It's called Chikamitsu in Ginza. I've been to Chikamitsu many times. They always serve simple meat-based yakiniku. But it's completely different from what I saw on Instagram. Other customers. Most of them serve sea urchin. Or caviar. Something like that. I feel like it's different from the shops I like. I asked the restaurant to serve something simple. I wanted to know if it was delicious. Today, I'm here to try the latest yakiniku. Let's start with simple meat-based yakiniku. Itadakimasu. I've been to Sappogurian before. But it wasn't good. Takamon was cut. I've never seen it before. I don't know. It's a combination of sea urchin and Takamon. That's amazing. It's not funny. Let's do our best today. Let's do it. It looks interesting. I'm going to grill this seaweed with charcoal to give it a scent. I'm going to cut it today. That's amazing. I'm going to sprinkle some salt on it. Itadakimasu. It's not funny. It's amazing. You only grill seaweed. That's right. It's my first time. It's delicious. Why did you put it out? I didn't know it was going to be this good. It was really good until I put it in my mouth. I don't know what to say. It's delicious when you eat it. It's a good balance. The salt looks like it's just right, doesn't it? That's right. It's different from the taste I imagined. It's amazing. Is this a menu that comes out often? This is a new product. Is this a new product? This is YUKKE. Today, I'm going to eat sea bream. On top of that, I'm going to eat caviar. I'm going to eat Mardi Gras. I'm going to eat meat. He is serious about meat. I'm getting excited. Should I mix it? I think it's better to mix it. I can't mix it. It's hard to eat. The meat is delicious. He is serious about meat. It's a luxury. It just looks like caviar, doesn't it? That's right. It tastes like meat. Caviar is delicious, too. That's right. I still can't believe it. Sea urchin dog is delicious. This meat is very delicious. It's different from the taste I imagined. It's not a king beef bowl. It's going to be a souffle. I'm going to eat this. Is this Okazaki's Tajima? That's right. It's very expensive. I'll eat it. It's a strange feeling. The meat is too delicious. I'll eat it. It's like a turtle. This is a restaurant in Shibaura. It's a restaurant called Kamiya Shoten. There is a restaurant that is very particular about the ingredients. Among the ingredients in the Kamiya restaurant, The best ingredients are This is Kami. It's a certified food called Kami's Tan Harami. I'll grill it. I don't like burnt pepper. I'll put the pepper on top. It's a little hot. I'll turn it over several times. If you don't turn it over often, The surface will be too hard. It's better to turn it over to a certain extent. So that the surface doesn't burn too much. The inside will be cooked. Don't burn too much pepper. I'll grill it until it's cooked. I'll turn it over a little. Can I put it on top? It's amazing. It's delicious. The bottom of the meat is a little gristly. So, it's a little gristly. It's a little gristly. The upper part is crispy. It's crispy. The upper part is crispy. If you eat the next one, It's the same tan, but the texture is different. It's delicious. It's a thin cut. It's a normal tan. You won't know if you eat it. So, to make it clear, You cut it for me, didn't you? That's right. How did you know? I won't explain it to you. I'll grill the belly meat. It looks delicious. I'll grill the belly meat little by little. The color of the grill is good. Usually, the belly meat has a lot of juice. But, this one doesn't have that much juice. The richness of the taste is good. The richness of the taste of grilled meat is good. And the rare part. These three are important. This balance makes the taste. If you grill both of them well, It's hard to express. How is it? Do you like it? Thank you very much. This one is a little loose. Today's grilled belly meat has good taste. So I cut it a little bit understeel. So I cut it a little more understeel. I'll try to speak seriously. Do you Gloria pepper? I'm sorry. Here you go. Thank you. This is a Shikami Tsuyaki using a shadow-burian. We mix the shadow-burian in a day. We use straws to cut the buri. Then we add the sweetness with walnut chips and create a three-stage smokiness and umami. I've been eating a lot of dry ice and smoky food lately. The original is the original, isn't it? That's right. Smoky and original. I'm afraid I'm going to cut it with my own weight. I'll try it. The meat is delicious. It's a little greasy, but it's good. I used to love the smell of Japanese beef. So I thought it would be a waste to erase the smell of Japanese beef. But today, it smells like Japanese beef. It's well-made, so it's good. This Japanese beef is actually made by going to a butcher's shop in front of Hattori. We use what we eat. It's evolving. I've got some light ingredients. This is a potato from Minato-ku. I like it. It's delicious. But if the truffle isn't good, it's a failure. This is a cutlet sandwich. Let's roll it up. This is the truffle. The cutlet sandwich is delicious. The bread is made of brioche bread. The sauce is made of tomato sauce. The fillet is made of red fish. It's delicious even if it doesn't have it. I don't know how to describe it, but it's a good feeling. But it smells good and it's delicious. It's good, isn't it? This is curry. This is Chateaubriand. Thank you for the meal. The meat in the front is Hitachi beef. This is a female beef cutlet sandwich. There are two types of beef, male and female. Male beef has more fat. It's easy to get fat. There is no other restaurant that compares the taste of Chateaubriand. That's right. The fillet of the female beef with a lot of sashimi is cut thinly. The reddish female beef is cut thickly. The thickness of the fillet depends on the quality of the meat. The meat has a lot of fat. It's cooked over low heat. Is it better to cook it over low heat? It's better to cook the fillet over low heat. Chamezu is very particular about the fillet. It's almost all fillet. It's all fillet today, isn't it? It's all fillet, isn't it? It's hard to get a lot of fat, and it tends to be expensive. However, it is a restaurant that has a lot of trust. We keep the price as low as possible. It's firm. It's delicious. How about the grilled one? It's not flat and it's delicious. It's like rice. What is this? This is white soy sauce. White soy sauce. I'll make it a little rare. The thin fillet is delicate. I sometimes do this. When I turn the net, I look like a professional. Do you understand? It's completely different. It's delicious. This one has more fat. The strength of the fat is well balanced. The female fillet is a little thicker. I can taste the redness. The texture of the fillet is well balanced with the fat. It's delicious. The fillet is not flat at all. I'm done. I'll open it. I've seen this on Instagram. This is the most popular one in our group. This is the most popular one, isn't it? I don't know this one, but I haven't eaten it yet. The rice is made with a mixture of tail, scallops, and clams. It's delicious. Thank you. It doesn't have to taste like meat. It's a little spicy. I can't eat it like this. I don't know if I can eat this. I'm dancing while eating seaweed. I'm just eating it. I want you to have the courage to step in. I'll go eat it. I can learn a lot from this. It's delicious. I'm uploading videos about famous restaurants in Tokyo on YouTube. I'd like to do a lot of projects related to local restaurants, meat restaurants, and markets. Please subscribe to my channel and watch them. Thank you.