“Gourmet Tokyo” Episode 27
At the beginning of October we went on a tour that circled to 3 cities gf China.
Following the April shows in Taipei and Shanghai, it was our second time overseas.
Last time, I was surprised by how many people will go wild for us even across the seas, this too further more is by virtue of everyone of our Japanese fans, which made me feel gratefulness galvanized gratitude, all the more making me want to try my best to turn over a new leaf. So I was supposed to head into the country with ambitions born anew but,
This time yet again, I confronted the people’s enthusiasm and arduously excessive personalities. Along with each region’s language nuances that, just like the letters, are freely jumping across distances. By the end I was unable to say anything besides “China’s huge” and “Ah, there’s a Starbucks here”.
Our tour was called “RED HOT POT TOUR”, hence true to our word, we went and compared the hot pots of the major cities
First hot pot: Beijing
When someone says hinabe it’s easy to imagine a soup separated into 2 colors that you all put ingredients in but, the one that we ate in Beijing, as you see here, was a shabu-shabu style nabe with one type of soup. Then there were spicy or sweet dipping sauces, such that you could transform the flavor with your own hands.
The soup wasn’t spicy and the taste soaked in nicely.
The ceramic dish almost perpendicular is holding meat which had this mysteriously big punch to it.
Second hot pot: Chengdu
The spiciness of Szechuan is definitely something abnormal, yet still it has this deliciousness that makes the spicy surpass the capacity of your body, your chopsticks can’t stop.
Leader seemed happy.
Third hot pot: Chengdu
With this one we took the ingredients on the skewers and dipped them into the pot ourselves.
This also may be a style typical to this region.
I graduated from the red soup immediately and just ate the white one the whole time.
Fourth hot pot: Hong Kong
We transferred from the Shenzhen live show to Hong Kong for hinabe.
It was a no-soup nabe where you dipped fried ingredients into a large amount of red pepper and coriander, so I ate it plain at first. Spicy.
This was pretty far to the south so, maybe that’s why the flavor of the spiciness was rather different from the nabes we ate in Chengdu. Yet it’s still was spicy.
The white soup here was outstanding.
I forgot to take a photo of the nabe.
I was in awe by how stoically our staff was able to push the hinabe shop managers for the of this event, but it became a tour that left no shame to it’s name.
So then, for this time’s Gourmet Tokyo, this is the pizza that I ate in Shibuya during my appearance at the food-and-live festival TOKYO CALLING
It’s a thin pie made in a furnace so it seems like it’s quick to bake, I treated it like Matsuya shop when I entered, and I think I left about 15 minutes later
Such renowned speed
It’s 500 yen for 1 pie so you can order it as a snack, or I felt it was really reliable as a refresher pizza that still fit it with my festival schedule
With a carbonara-like topping I ate it like a Bismarck pizza
Thanks for the meal
ygarshy