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Winter is in full swing. It is the season of delicious oden. The name "oden" was created by adding "o" to the word "dengaku. During the Edo period (1603-1867), food stalls serving hot sake and oden appeared, and stewed oden was born in the late Edo period (1603-1868). Oden spread rapidly after the Meiji period (1868-1912), and traditional Tokyo flavors such as chikuwabu and suji fish...

玉ちゃんねる 荻窪のもつ焼き店「カッパ」さんのハイフォン店から世界遺産まで、玉袋筋太郎さんがいちいち飲み続けるベトナムの旅完結です。 玉ちゃんねる

Rice is not a snack? That's not true. Fried rice with a strong flavor made by the owner of a Chinese restaurant that has been in town for a long time goes great with beer or shochu. Not only is there the five-meat fried rice stuffed with prawns and fried pork, but there is also the egg fried rice with a firm coating of lard....

Like Akabane in the north, Kamata in the south, and Koiwa in the east, which we will feature here, the edge of Tokyo has a fine drinking district. Koiwa, once a small village that was a base for ferry boats, saw a rapid increase in population after the Great Kanto Earthquake. Throughout its history, the entertainment and shopping district has seen the rise and fall of the city, and eventually...

ベトナム「カッパ」 中野、荻窪にある老舗もつやき店「カッパ」さんが、ベトナムのハイフォンに出店！秘伝タレを受け継いぎ、味はもちろん、雰囲気も含め伝説のはじまりを予感させる動画です。 ぜひ、ご覧ください！ 玉ちゃ...

「食堂飲み」という言葉があるほど、いまや定番の楽しみ方の一つ。 都内には、戦中戦後に外食券食堂に指定されていた店など、歴史ある食堂がたくさん。大衆酒場や町中華とは一味違う、どこか懐かしい雰囲気が魅力です。今回は、そんな都内の老舗食堂10軒...

Tamachan found "Itabashi Cold Noodle" in Okubo through her nose. The restaurant offers a wide variety of excellent dishes, such as the finest raw fish, raw kimchi, and the extremely tasty suyuk and possum. TAMA-CHAN

鰻を手頃な価格で楽しむならば、専門店よりも大衆酒場がオススメ。江戸のソウルフードである鰻の串焼きは、もっぱら庶民向けの屋台料理でしたが、その頃の情緒を色濃く残すのが、東京に多い鰻串の大衆酒場です。安い、早い、美味しい！カウンターで食べる鰻...

極上のうなぎがリーズナブルに食べられる名店「川勢」さん。 一度食べたら忘れられない味のため連日大賑わいの店。 そんな「川勢」さんの鰻で呑ってきました。 玉ちゃんねる

玉ちゃんが20年以上通う「カッパ」。 動画としては１年半振り3回目の登場です！！！キーワードは「シームレス」！ 玉ちゃんねる

地域密着、老舗で安い素晴らしい食堂が続々登場！ 休日やたまの旅行では、お昼からちょっと贅沢な料理とともにお酒が飲みたい。そんなときにぴったりなのが老舗食堂の海鮮丼です。 アタマをつまみにビールや日本酒を飲んで、それから小腹を満たす...

In the harsh restaurant industry, where it is said that half of all restaurants close within five years of opening, this bar has been a favorite for more than 100 years. It has survived the Great War, economic recession, and infectious diseases, and has continued to connect people's hearts and minds. What is the secret? In this issue, we focus on a long-established izakaya in Tokyo with a history of more than 100 years...

Established over 40 years ago, "Kanemasa" is currently in the midst of a generational change. 105 items on the menu are prepared by four people working for over seven hours every day. The secret to the delicious and inexpensive food is the thorough homemade process! The secret to the delicious and inexpensive menu is the thorough homemade...