Podcasts about Izakaya

For seasoned and beginner bakers alike, there are always new techniques to learn when it comes to baking that perfect chocolate chip cookie or pie crust. Cookbook author and recipe developer Jessica Battilana shares what common mistakes bakers make, her key tips and tricks for successful baking, and why baking is bringing much-needed joy for so many people right now. Guest: Jessica Battilana, co-author, "Rintaro: Japanese Food from an Izakaya in California." Battilana is also a staff editor at King Arthur Baking. Her new podcast is "Things Bakers Know." Learn more about your ad choices. Visit megaphone.fm/adchoices

Dan Corder is joined by Liza Perold, a South African content creator with a passion for uncovering Cape Town’s lesser-known delights. What began as a lockdown project to uplift local businesses has evolved into a journey of rediscovery exploring the city’s hidden gems beyond the tourist traps.See omnystudio.com/listener for privacy information.

Hier j'ai vu une famille française à Kyoto. On est allés au restaurant (Izakaya) de Yakitori. « Torisé » est situé à Shijo Kawaramachi.

Today we will introduce some phrases that can be used in Izakaya.Izakaya is a traditional Japanese bar where you can enjoy drinks along with affordable snacks and food. Even those who do not drink alcohol can enjoy izakaya because of the wide variety of food and soft drinks available!Please enjoy!

Esthetique - Deep House Petersburg #152 Live @ Saigo Izakaya Bar part.02 [July 2022] by Deep House Petersburg

Noble Village, known for the popular Noble Fish sushi restaurant and White Wolf Japanese patisserie, will be opening two new Asian food halls in Metro Detroit. The first, a 12,000-square-foot location, will be in Clawson at the site of the existing Noble Fish and White Wolf locations. This hall will incorporate the existing brands, expand seating and offerings, and include a ramen counter and a cocktail bar. The Clawson food hall is expected to open in phases beginning in March and include an adjacent grocery section and a larger grab-and-go selection. The second project, a massive 34,000-square-foot food hall in Novi, will be at the current location of One World Market, a Japanese grocery store owned by the same group. This location will be significantly larger and include more food concepts including a cocktail bar, an Asian fried chicken concept, a sandwich concept, an Izakaya restaurant, an expansive second floor theater space, and an expanded marketplace including an Asian spirits section. It is projected to open within a couple of years. Doran Brooks, director of business development for Noble Village Group, joined us on the show to talk about not only the two major upcoming expansions, but his story and things he's learned over the years as a restauranteur. Daily Detroit shares what to know and where to go in Detroit every day. Find us on Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-detroit/id1220563942 Or sign up for our newsletter: https://www.dailydetroit.com/newsletter/  

In today's episode, we chat with Chef Jesse Ito, co-founder of Philadelphia's Royal Sushi & Izakaya. A first-generation Japanese Korean American, Jesse refined his skills at his family's restaurant, Fuji, under the guidance of his father, Masaharu Ito. Today, he's celebrated for his exquisite omakase and the lively izakaya atmosphere at Royal. Since opening Royal Sushi & Izakaya, Jesse has earned numerous accolades, including being named an Eater Young Gun and a finalist for Best Chef Mid-Atlantic 2024. He's also preparing to launch Dancerobot, a high-energy restaurant serving Japanese comfort food.Join us as we explore Jesse's culinary journey, from family traditions to his leadership style and his commitment to mental health and sobriety.

Meteorologists say firefighters may get a respite today and tomorrow from the strong Santa Ana winds fueling the massively destructive wildfires in Los Angeles. There have been 10 confirmed deaths so far and an estimated $135-$150 billion dollars in loss and damages.. We check in with reporters on the scene about how Angeleno's are processing the swaths of destruction, evacuations, heartbreak and uncertainty. Guests: Rachael Myrow, senior editor, Silicon Valley News Desk, KQED Saul Gonzalez, co-host, The California Report, KQED Beans are rich in nutrients, easy to cultivate and transport, and are beloved in cuisines around the world. But on many plates, beans are a side dish, not the main attraction. That may be hard to believe if you're someone who craves a simmering pot of frijoles negros or lives for the sweet and savory taste of Boston baked beans. We talk to Steve Sando, the founder of Rancho Gordo, a Napa company that revitalized the heirloom bean market, and Jessica Battlana, a chef, about how beans can and should be the center of any meal. What's your favorite bean? Guests: Steve Sando, founder and CEO, Rancho Gordo; a company that sells heirloom varieties of beans; author, "The Bean Book: 100 Recipes for Cooking with All Kinds of Beans" Jessica Battilana, co-author, "Rintaro: Japanese Food from an Izakaya in California"; Battilana is also the author of "Repertoire: All The Recipes You Need" and a staff editor at King Arthur Baking Sponsored

Izakaya è un format molto comune in Giappone, un negozio dove ci si ritrova per sedersi, condividere piatti in compagnia e bere in allegria. Spesso sono spazi piccoli e specializzati, magari solo in ramen o yakitori. "Noi, però, abbiamo voluto creare un concetto più ampio: un contenitore che offra varietà e soddisfi il desiderio di sperimentare dei nostri ospiti. Uniamo convivialità e qualità in un format che, in Italia, è ancora poco conosciuto", spiegano i due soci Claudio Alessandro Musiani e Nicolò Ribuffo.

We're both in an izakaya in TOKYO this time and Beautiful is spending his last several days before flying back to the US. Sit back, open up a beer (do not drink & drive) and chill with us.Check us out on:www.tkorajio.com***Support our Patreon to get access to bonus episodes and episodes 1-50 over at:https://www.patreon.com/TKOrajioPlease give us a 5 star review on Spotify and Apple Podcast to help us out Contact us at:tkorajio@gmail.comInstagram: tko_rajioTwitter @TKO_RAJIO 

PARTIE 2Il y a quelques semaines, on est allé découvrir la scène culinaire de la ville de Québec.On nous a très vite conseillé de jaser avec les copropriétaires du Hono Izakaya: Ariane Boudreau, Julien Vézina et Jean-Christophe Comtois.On a été reçus en amis, on a parlé de culture resto, du renouveau du quartier St-Roch, et de la légitimité à opérer un restaurant japonais quand on s'appelle Ariane et Julien.Ils nous parle de la nourriture servie, de leur plus récent projet collé le Honoré Ramen et de leur futur projet, un bar easy listening qui sera aussi dans l'immeuble.Emeric est cuisinier, Pascal est restaurateur, 35 ans de métier à eux deux.À chaque épisode, ils reçoivent un.e invité.e du secteur qui raconte sa réalité, et aborde des sujets qui lui tiennent à coeur.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

PARTIE 1Il y a quelques semaines, on est allé découvrir la scène culinaire de la ville de Québec.On nous a très vite conseillé de jaser avec les copropriétaires du Hono Izakaya: Ariane Boudreau, Julien Vézina et Jean-Christophe Comtois.On a été reçus en amis, on a parlé de culture resto, du renouveau du quartier St-Roch, et de la légitimité à opérer un restaurant japonais quand on s'appelle Ariane et Julien.Emeric est cuisinier, Pascal est restaurateur, 35 ans de métier à eux deux.À chaque épisode, ils reçoivent un.e invité.e du secteur qui raconte sa réalité, et aborde des sujets qui lui tiennent à coeur.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Se você gosta da gastronomia japonesa, vai curtir essa dica de hoje. Isabela Lapa te apresenta o Maido Izakaya, restaurante japonês com uma vibe bem intimista e descontraída. See omnystudio.com/listener for privacy information.

Hosted by David and Nycci Nellis.    On today's show:  ·        If America ever needed a stiff drink, it's now. Fortunately, Prohibition is dead and gone. Celebrating its demise, the D.C. Bar Guild's 15th Annual Repeal Day Ball is Sunday, Dec. 7. Prestige Ledroits' Wine and Spirits Specialist Vanessa Cominsky is in with Giovanni Maramis from Vagabond and Britt Fox from Cotton & Reed to provide all the details and mix up some of the cocktails they'll be serving at the event;                                                                                                                                                                                                                                                      ·        The word “makan” means “to eat” in Malay, and Chef James Wozniuk, Makan's executive chef and co-owner, celebrates his love of Malaysian cuisine and culture with a menu that offers taste bud-boggling treats;                                                                                                                            ·        The Potomac Hospitality Group's pastry chef, Padua Player, better known as the “Suga Chef,” is in with sweet treats and all sorts of creative dessert ideas for the holidays;                                                                                                                    ·        Also joining us today is James Beard-nominated chef Jesse Ito of Philadelphia's acclaimed Royal Sushi & Izakaya.  Royal was named one of The Best Restaurants in Philadelphia Right Now by the Inquirer and The New York Times. He's opening a new Royal in Philly's Rittenhouse neighborhood;                                                                                                                                                                                              ·        Anna Claire Walker of District Bridges is back with news about the upcoming DC Holiday Hunt, a city-wide scavenger hunt that runs Nov 29-Jan 5. They got prizes. They got fun! You're gonna want to hear all about it!  Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.       On today's show:     ·        If America ever needed a stiff drink, it's now. Fortunately, Prohibition is dead and gone. Celebrating its demise, the D.C. Bar Guild's 15th Annual Repeal Day Ball is Sunday, Dec. 7. Prestige Ledroits' Wine and Spirits Specialist Vanessa Cominsky is in with Giovanni Maramis from Vagabond and Britt Fox from Cotton & Reed to provide all the details and mix up some of the cocktails they'll be serving at the event;                                                                                                                                                                                                                                                       ·        The word “makan” means “to eat” in Malay, and Chef James Wozniuk, Makan's executive chef and co-owner, celebrates his love of Malaysian cuisine and culture with a menu that offers taste bud-boggling treats;                                                                                                                             ·        The Potomac Hospitality Group's pastry chef, Padua Player, better known as the “Suga Chef,” is in with sweet treats and all sorts of creative dessert ideas for the holidays;                                                                                                                     ·        Also joining us today is James Beard-nominated chef Jesse Ito of Philadelphia's acclaimed Royal Sushi & Izakaya.  Royal was named one of The Best Restaurants in Philadelphia Right Now by the Inquirer and The New York Times. He's opening a new Royal in Philly's Rittenhouse neighborhood;                                                                                                                                                                                                ·        Anna Claire Walker of District Bridges is back with news about the upcoming DC Holiday Hunt, a city-wide scavenger hunt that runs Nov 29-Jan 5. They got prizes. They got fun! You're gonna want to hear all about it!  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hosted by David and Nycci Nellis.    On today's show:  ·        If America ever needed a stiff drink, it's now. Fortunately, Prohibition is dead and gone. Celebrating its demise, the D.C. Bar Guild's 15th Annual Repeal Day Ball is Sunday, Dec. 7. Prestige Ledroits' Wine and Spirits Specialist Vanessa Cominsky is in with Giovanni Maramis from Vagabond and Britt Fox from Cotton & Reed to provide all the details and mix up some of the cocktails they'll be serving at the event;                                                                                                                                                                                                                                                      ·        The word “makan” means “to eat” in Malay, and Chef James Wozniuk, Makan's executive chef and co-owner, celebrates his love of Malaysian cuisine and culture with a menu that offers taste bud-boggling treats;                                                                                                                            ·        The Potomac Hospitality Group's pastry chef, Padua Player, better known as the “Suga Chef,” is in with sweet treats and all sorts of creative dessert ideas for the holidays;                                                                                                                    ·        Also joining us today is James Beard-nominated chef Jesse Ito of Philadelphia's acclaimed Royal Sushi & Izakaya.  Royal was named one of The Best Restaurants in Philadelphia Right Now by the Inquirer and The New York Times. He's opening a new Royal in Philly's Rittenhouse neighborhood;                                                                                                                                                                                              ·        Anna Claire Walker of District Bridges is back with news about the upcoming DC Holiday Hunt, a city-wide scavenger hunt that runs Nov 29-Jan 5. They got prizes. They got fun! You're gonna want to hear all about it!  Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.       On today's show:     ·        If America ever needed a stiff drink, it's now. Fortunately, Prohibition is dead and gone. Celebrating its demise, the D.C. Bar Guild's 15th Annual Repeal Day Ball is Sunday, Dec. 7. Prestige Ledroits' Wine and Spirits Specialist Vanessa Cominsky is in with Giovanni Maramis from Vagabond and Britt Fox from Cotton & Reed to provide all the details and mix up some of the cocktails they'll be serving at the event;                                                                                                                                                                                                                                                       ·        The word “makan” means “to eat” in Malay, and Chef James Wozniuk, Makan's executive chef and co-owner, celebrates his love of Malaysian cuisine and culture with a menu that offers taste bud-boggling treats;                                                                                                                             ·        The Potomac Hospitality Group's pastry chef, Padua Player, better known as the “Suga Chef,” is in with sweet treats and all sorts of creative dessert ideas for the holidays;                                                                                                                     ·        Also joining us today is James Beard-nominated chef Jesse Ito of Philadelphia's acclaimed Royal Sushi & Izakaya.  Royal was named one of The Best Restaurants in Philadelphia Right Now by the Inquirer and The New York Times. He's opening a new Royal in Philly's Rittenhouse neighborhood;                                                                                                                                                                                                ·        Anna Claire Walker of District Bridges is back with news about the upcoming DC Holiday Hunt, a city-wide scavenger hunt that runs Nov 29-Jan 5. They got prizes. They got fun! You're gonna want to hear all about it!  Learn more about your ad choices. Visit podcastchoices.com/adchoices

It is Episode 106 of the Nerdcast Empire and the latest episode of Anime Thursdays, as heard LIVE on Twitch.tv/nerdcastempire on Oct. 24, 2024. Check out our VOD on Twitch for all the music from this episode!This week, we discuss the latest news and notes from the anime world, including the announcement of another Anime Day at the Mall at Fairfield Commons, co-sponsored by Izakaya and Sekaicon.It's Anime Thursdays on the Nerdcast Empire. Tune in!

Travis Lett, the Gjelina genius is back in Venice with RVR, a love letter of an Izakaya to Japan, where Max and Jordan recently shared a California produce driven meal. In this first look of the newly opened restaurant, the fellas break down the menu including best bites and what to expect from one of Shapiro's culinary heroes. Plus, Jordan ran late because of a new saun and ice situation, the shocking parking on Abbott Kinney, sharing food and paying the bill etiquette, dessert high-fives, and a big food news rumor about Max is exposed and explained.

It's Episode 101 of the Nerdcast Empire and another episode of Anime Thursdays as heard live on twitch.tv/nerdcastempire on Thursday, Oct. 3, 2024.This week, we talk about the announcement of the dates for Ohayocon and what we think about the move to Dayton. We also talk about upcoming events at Izakaya and their partnership with Sekaicon.We tackle some pro wrestling news with a breakdown of WWE NXT's debut on the CW and preview WWE Bad Blood.Finally, we reflect on 100 episodes of the Nerdcast Empire and how we got to this point.It's Anime Thursdays. Tune in!

Our guest is Makoto Okuwa, who is the chef/partner of multiple, highly popular Japanese restaurants in the U.S. and other major cities in the world, including Makoto at Bal Harbour in Miami, Love Makoto in Washington D.C., and Makoto Vail in Colorado.Makoto's success did not come easily. He started cooking at the age of 15 in Japan, training under master chefs for a decade and moved to Washington D.C. in 2001. Under Iron Chef Masaharu Morimoto, his new life in America was another hardworking process of learning a foreign language and culture, how to read American diners' minds, not to mention honing his culinary skills.In this episode, we will discuss how Makoto got into cooking at such a young age, why he decided to challenge himself in America, what he learned from his mentor/master chefs, the reasons behind his success on the global stage, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

[✐2. Andante, 3. Moderato] Vて+ いました past progressive tense, habitual behaviour in the past“I used to skip the classes.”[00:07]Hello everyone.What did you use to do as a child? Adjective “yoku” is often added to express “often”.  “As a child” is “kodomo no koro”.Repeat after me[00:24]1.  As a child, I used to read books.2.  As a child, I used to listen to (phonograph/vinyl) records.3.  As a child, I used to play with Lego.4.  As a child, I used to fight with my brother.5.  As a child, I used to watch Anime.[01:39]There was a robbery in your neighbourhood.  A detective came to you and interviewed you.  “What were you doing yesterday?” Please answer the detective as follow.For example,[01:54]What were you doing around 12 o'clock yesterday?Lunch, eat(your answer) → I was eating lunch.Ready?[02:07]1.  What were you doing around 3 pm yesterday?bank, withdraw money→  I was withdrawing money at the bank.2.  What were you doing around 5 pm yesterday?→  I was buying clothes in a department store.3.  What were you doing around 7 pm last night?friends, drink in Izakaya→  I was drinking with my friends in Izakaya.(*Izakaya = Informal Japanese bar that serves alcoholic drinks and snacks.)4.  What were you doing around 9 pm yesterday?in front of the station, wait for a taxi→ I was waiting for a taxi in front of the station.5.  What were you doing around 11 pm yesterday?At home, alone, watch TV→ I was watching TV alone at home.[04:25]I see.  You were alone around 11 pm.  You have no alibi.  You are suspicious….=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=「よく じゅぎょうを さぼっていました」[00: 08]みなさん、こんにちは。What did you use to do as a child? Adjectiveよくis often added to express “often”.  “As a child” is ｢こどものころ｣ですね。Repeat after me[00:24]1.  こどものころ、よく ほんをよんでいました。2.  こどものころ、よく レコードをきいていました。3.  こどものころ、よく レゴで あそんでいました。4.  こどものころ、よく あにと けんかをしてい ました。5.  こどものころ、よく アニメをみていました。[01:39]There was a robbery in your neighbourhood.  A detective came to you and interviewed you.  “What were you doing yesterday?” Please answer the detective as follow.たとえば、[01:54]きのうの12じごろ、なにをしていましたか。ランチ、たべます(your answer)→ ランチを たべていました。いいですか。[02:07]1.  きのうの３じごろ、なにをしていましたか。ぎんこう、おかねをおろします→ ぎんこうで おかねをおろしていました。2.  きのうの５じごろ、なにをしていましたか。デパート、ようふくをかいます→ デパートでようふくをかっていました。3.  きのうのよる７じごろ、なにをしていましたか。ともだち、いざかやで のみます→ ともだちと いざかや*で のんでいました。(*いざかや=Informal Japanese bar that serves alcoholic drinks and snacks.)4.  きのうのよる９じごろ、なにをしていましたか。えきまえ、タクシーをまちます→ えきまえで、タクシーをまっていました。5.  きのうのよる11じごろ、なにをしていましたか。うちで、ひとりで、テレビをみます→ うちで、ひとりで テレビをみていました。[04:25]そうですか、11 じごろは ひとりでしたね。アリバイがありませんね。あやしいですね…。Support the show=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=Need more translation & transcript? Become a patron: More episodes with full translation and Japanese transcripts. Members-only podcast feed for your smartphone app. Japanese Swotter on PatreonNote: English translations might sound occasionally unnatural as English, as I try to preserve the structure and essence of the original Japanese.

#73. In this episode of The meez Podcast, we sit down with Chef Jesse Ito, the Chef and Co-Owner of Royal Sushi & Izakaya in Philadelphia. A first-generation Japanese Korean American and multiple James Beard nominee, Jesse shares his remarkable journey from growing up in his family's renowned restaurant, Fuji, in Cinnaminson, NJ, to becoming one of Philly's most celebrated chefs.Jesse reflects on his early years learning the art of sushi from his father, Masaharu Ito, and the unique dynamic of now having his father work alongside him at his own restaurant. We explore how the traditional skills passed down from his parents have shaped his culinary approach and the challenges and joys that come with running a restaurant.Beyond his culinary expertise, Jesse opens up about the role therapy has played in his life, and how he manages stress in the demanding world of restaurant ownership. This intimate conversation offers a glimpse into the life of a chef dedicated not only to his craft but also to his personal growth.We also dive into the experience of dining at Jesse's 8-seat sushi counter at Royal Sushi & Izakaya, where he meticulously prepares a 17-course omakase menu nightly. With exciting new ventures on the horizon, Jesse's story is as inspiring as it is mouthwatering. Whether you're a food lover or simply curious about the life of a top chef, this episode is a must-listen.Where to find Jesse Ito:InstagramLinkedInWhere to find Royal Izayaka:InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(05:40): When Jesse started learning sushi from his dad(17:54): What makes a great Tamagoyaki and other cooking ingredient recommendations(26:02): Jesse's preferences on uni(32:43): How Jesse deals with the tension between classical and modern sushi styles(42:12): The biggest misconception about sushi(44:28): Jesse's sobriety journey(51:53): What's next for Jesse

[✐2.Andante + 3.Moderato]Vた+らいいですか、+らいいですよask for advice/instruction、advice/recommend something“You should order a beer for now.”[00:08]Hello everyone. Suga san is busy with work and is stressed. Let's give him some advice.Repeat after me[00:19]1.  Suga san, you should take a break.(take a little rest)2.  You should go jogging.3.  You should watch movies.4.  You should cook.5.  You should eat something delicious.6.  Suga san, you should listen to your favourite music.[01:32]Now, make a sentence as follows.For example,[01:35]Let's do yoga.→ You should do yoga.Ready?[01:44]1.  Let's make a reservation online.→ You should make a reservation online.2.  Let's read this book.→ You should read this book.3.  Let's do the work tomorrow.→ You should do the work tomorrow.4.  Let's do the homework by the end of today.→ You should do the homework by the end of today.(kyoujuuni = by the end of today, by tonight)5.  For now, let's order a beer.→ You should order a beer for now.[03:37]“Toriaezu” means “for the time being” or “for now”.  You'd hear a lot especially in Izakaya that Japanese people order first drink by saying “Toriaezu, Bi-ru!” = I'll start off with a beer.” And then make a toast with Beer before looking at the menu.[04:02]When you don't know what you should do, just ask ”sumimasen, kore, doushitara iidesuka?”, desune.Repeat after me[04:12]1.  Where should I park my bicycle?2.  By when should I apply?3.  Where should I withdraw money?4.  Who should I give this document to?(watasu = give, pass, hand over)=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*= 「とりあえず ビールを たのんだらいいですよ。」[00:08]みなさん、こんにちは。すがさんは、しごとがいそがしくて、ストレスがたまっています。アドバイスをしましょう。Repeat after me[00:19]1.  すがさん、ゆっくりしたらいいですよ。2.  ジョギングをしたらいいですよ。3.  えいがをみたらいいですよ。4.  りょうりをしたらいいですよ。5.  おいしいものをたべたらいいですよ。6.  すがさん、すきなおんがくをきいたらいいですよ。[01:32]では、つぎのようにぶんをつくりましょう。たとえば、[01:35]ヨガをしましょう→ ヨガをしたらいいですよ。いいですか。[01:44]1.  ネットでホテルをよやくをしましょう。→ ネットでホテルをよやくをしたらいいですよ。2.  このほんをよみましょう。→ このほんをよんだらいいですよ。3.  そのしごとはあしたやりましょう→ そのしごとはあしたやったらいいですよ。4.  しゅくだいはきょうじゅうにしましょう。→ しゅくだいは きょうじゅうに したらいいですよ。(きょうじゅうに= by the end of today, by tonight)5.  とりあえず、ビールをたのみましょう。→ とりあえず、ビールをたのんだらいですよ。[03:37]とりあえず means “for the time being” or “for now”.  You'd hear a lot especially in Izakaya that Japanese people order first drink by saying とりあえず、ビール！”I'll start off with a beer.” And then make a toast with Beer before looking at the menu.[04:02]When you don't know what you should do, just ask「すみません、これ、どうしたらいいですか」、ですね。Repeat after me[04:12]1.  どこにじてんしゃをとめたらいいですか。2.  いつまでにもうしこんだらいいですか。3.  どこでおかねをおろしたらいいですか。4.  このしょるいはだれにわたしたらいいですか。(わたす = give, pass, hand over)Support the Show.=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=Need more translation & transcript? Become a patron: More episodes with full translation and Japanese transcripts. Members-only podcast feed for your smartphone app. Japanese Swotter on PatreonNote: English translations might sound occasionally unnatural as English, as I try to preserve the structure and essence of the original Japanese.

The secret is out! On today's episode of HI Now Daily, we're in the kitchen with a new Izakaya coming to Waikiki. Plus, we catch up with Mana Up to learn more about their newest cohort and retail experience!See omnystudio.com/listener for privacy information.

Niki Nakayama's cooking is driven by intuition. At her two-Michelin-starred restaurant, n/naka in West Los Angeles, she masters modern kaiseki, a Japanese dining discipline focused on taste, texture, and presentation. Born and raised in Los Angeles, Nakayama began her culinary career at Takao restaurant in Brentwood and refined her skills in Japan. She later opened Azami Sushi Café, gaining fame for her omakase menu.At n/naka, Nakayama creates exquisite, seasonally-inspired dishes, making it one of L.A.'s toughest reservations. The restaurant has been on the Los Angeles Times' “101 Best Restaurants” list annually since 2013 and has garnered widespread media attention. Nakayama was a James Beard Foundation Award finalist for Outstanding Chef in 2023.Sustainability is key at n/naka, with 70% of ingredients sourced locally. Nakayama's kaiseki philosophy highlights natural flavors and seasonal purity. During the pandemic, Nakayama and her wife, Carole Iida-Nakayama, launched n/soto in West Adams, starting as a takeout restaurant and later becoming an izakaya-inspired eatery.***CHA-CHING! Customers are rushing to your store. Do you have a point-of-sale system you can trust or is it (ahem) a real P.O.S.? You need Shopify for retail.Shopify POS is your command center for your retail store. From accepting payments to managing inventory, Shopify has EVERYTHING you need to sell in person. Get hardware that fits your business. Take payments by smartphone, transform your tablet into a point-of-sale system, or use Shopify's POS Go mobile device for a battle-tested solution.Plus, Shopify's award-winning help is there to support your success every step of the way.Do retail right with Shopify. Sign up for a one-dollar-per-month trial period at www.shopify.com/founderhour. Once again, go to www.shopify.com/founderhour to take your retail business to the next level today.***The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last.For a limited time, get 10% off at www.liveouter.com/thefounderhour. Terms and conditions apply. ***Follow The Founder Hour on:Instagram | www.instagram.com/thefounderhourTwitter/X | www.x.com/thefounderhourLinkedIn | www.linkedin.com/company/thefounderhourYouTube | www.youtube.com/@thefounderhour

Shiki-Sai opened at the EPCOT Japan pavilion in 2023 as a replacement to the former Walt Disney World dining experience, Tokyo Dining. Offering fine dining, sushi, and an authentic izakaya experience, Shiki-Sai is a culinary and cultural experience. In this episode, we review this restaurant live on location. Plus, we offer some insightful travel tips for those wanting to visit Japan.   Get bonus content, ad-free episodes, and more at patreon.com/imaginationskyway.   Which World Showcase restaurant should we review next? Tag me and join the conversation below. YouTube: https://www.youtube.com/@imaginationskyway Instagram: www.instagram.com/imaginationskyway Facebook Group (ImagiNation): https://www.facebook.com/groups/imaginationskyway Facebook: www.facebook.com/imaginationskyway TikTok: www.tiktok.com/@imaginationskyway  Threads: https://www.threads.net/@imaginationskyway Twitter: www.twitter.com/skywaypodcast Email: matt@imagineerpodcast.com  Subscribe to Imagination Skyway News. Get Bonus Content If you want to take your love of Imagination Skyway to the next level and help support the show, definitely consider joining us on Patreon for virtual events, bonus content and episodes, exclusive access to our private Passholder communities and more.  How to Support the Show Share the podcast with your friends Rate and review on iTunes - https://itunes.apple.com/us/podcast/the-imagineerpodcasts-podcast/id1244558092 Join our Patreon Group - https://www.patreon.com/imagineerpodcast Purchase merchandise - https://www.teepublic.com/stores/imagineer-podcast?ref_id=8929 Enjoy the show!

Today Darin sits down with Josh Hartley & Eric Bedroussian of one of L.A.'s most delicious and new Izakaya's Budonoki. We chat about their early day dorm dinners, their incredible playlist that rules over the restaurant, and how they are taking an open mind and wide approach to the food they serve. Then we dip into the archives when multi-instrumentalist Emily Wells joined us for a chat and live performance from songs off her album "Regards to the End." We talked about creating art out of disaster, her process for writing an album, and sharing comfort in her songs.As we head into summer, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

In this episode Rohan and David discussed the items below Key Points: Federal Reserve: Did not cut interest rates, despite pressure from both Democrats and Republicans. Maintained a hawkish stance to combat inflation. The dot plot projects one rate cut this year and six by the end of 2025. Economy: Jobs report showed positive job growth but also a rise in unemployment. CPI report indicated inflation is slowing down slightly. Supercommuting (driving 75+ miles to work) is on the rise due to hybrid work arrangements. Real Estate: Las Colinas is experiencing a boom in office development due to a large Wells Fargo project. Starwood Property Trust is facing liquidity problems and has limited shareholder redemptions. Blackstone secured a credit facility with the UC Board of Regents, highlighting the importance of diversification. Luxury retail in prime locations is a niche market with high cap rates despite rising interest rates (due to brand value and location necessity). UC Berkeley won a lawsuit and can move forward with building student housing at People's Park. California Supreme Court decision allows development projects to proceed even if challenged for noise concerns. The episode mentions the bipartisan criticism of the Fed's monetary policy. The discussion on supercommuting highlights the impact of flexible work arrangements on residential location choices. The Starwood case emphasizes the challenges faced by real estate investment trusts during economic downturns. The Blackstone example showcases the benefits of diversification for real estate companies. Rohan recommends a chai brand called Blue Lotus which offers different flavors of chai. [41:28.711] David recommends Rise, a special type of matcha mixed with mushrooms like lion's mane which is supposed to be good for energy and weight loss. [43:03.524] Rohan recommends the Real Deal Deconstruct Podcast, a podcast about real estate which gets into some gossipy content but also educational content. [44:20.231] David reads the newsletters from The Real Deal. [45:03.844] Here are the restaurant recommendations: Ichiza ([Japanese restaurant] Izakaya go ([Japanese restaurant]) Quarters Korean BBQ Here are the beverage recommendations: Blue Lotus Chai [Indian chai brand] Rise Matcha (Matcha brand with medicinal mushrooms) Don't miss this informative and entertaining episode! If you have any questions or comments for Rohan and David, please feel free to send us an email at pod@goodlifehp.com. We'd love to hear from you! ***Don't forget to follow GoodLife Housing Partners on Twitter (@GoodLifeHP), Instagram (https://www.instagram.com/goodlifehp/), Youtube (https://www.youtube.com/@GoodLifeHP), Facebook, and LinkedIn! https://goodlifehp.com/join/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/goodlifehp/message

It is Episode 58 of the Nerdcast Empire and it is Anime Thursdays once again!This week is a two-part episode. In the first half, Matt and Mike will discuss their visit to the anime-themed bar Izakaya located at the Mall at Fairfield Commons in the Dayton, Ohio area. They'll discuss whether you should plan a trip to visit soon.In part two, Chris will discuss one of his all-time favorite anime and manga series, Berserk. He'll give you a history of the mangaka, some background on the series and a narrative description on the anime. If you are a fan of Berserk, or are looking for a series to check out, don't miss Chris' portion of this week's podcast.It is Anime Thursdays on the Nerdcast Empire. Tune in!

Fluent Fiction - Japanese: Lost in Translation: A Tale of Language Mix-Ups at the Izakaya Find the full episode transcript, vocabulary words, and more:fluentfiction.org/lost-in-translation-a-tale-of-language-mix-ups-at-the-izakaya Story Transcript:Ja: 居酒屋とは言え、外観は一見何とも思わぬコンクリート建築だった。En: While it may be an izakaya, the appearance was a concrete building that didn't seem like much at first glance.Ja: だが中に入ると、日本らしさ溢れる暖簾から始まり、その奥に広がる世界は見るものすべてが迷い込む者を魅了する。En: However, once you stepped inside, starting with the distinctly Japanese noren curtain, the world that spread out beyond captivated all who wandered in.Ja: ユミはそれまでの人生で何度もここを訪れている。En: Yumi had visited this place many times in her life.Ja: 今日は友人たちと新しい年を祝うための集まりで、彼らとの楽しい時間は心地よく流れていた。En: Today, she was gathered with friends to celebrate the new year, and the enjoyable time with them flowed smoothly.Ja: だが、彼らが席を外した隙に、ユミの物語は一変した。En: However, when her friends stepped away from the table, Yumi's story took a sudden turn.Ja: ユミは次に何を注文するかメニューを眺めていたが、文字がずらりと並んでいるだけで、彼女が読むにはチャレンジだった。En: Yumi was pondering what to order next as she looked at the menu, but with rows of text that were a challenge for her to read, as the languages used for food and drink were a mixture of the familiar Japanese she was used to and the still beginner-level English.Ja: なぜなら、飲食に使用されている言語は彼女が慣れ親しんでいる日本語と、まだ初級レベルだった英語が交じり合っていたからだ。En: In her mind, these two languages mixed together, becoming incomprehensible.Ja: 彼女の頭では、これらの二つの言語が混ざり合い、訳わからなくなっていた。En: Unable to do anything about it, Yumi decided to place an order.Ja: 仕方がないので、ユミはオーダーをすることにした。En: She faced the staff and said, "nigiri" in English.Ja: スタッフに向かって、「ニギリ」と英語で言ってしまった。En: However, the "nigiri" she ordered was not sushi; it simply meant "grip" in English, without any specific instructions, which left the staff confused.Ja: しかし、彼女が注文した"ニギリ"は、スシではなく、"握り"という単語を指すだけで、詳細な指示がなかったため、スタッフも困惑した。En: The staff asked, "What kind of grip would you like to order?"Ja: スタッフは「何の握りをご注文されますか？En: but this question only led to further confusion.Ja: 」と尋ねたが、この質問もさらなる混乱を招くばかりだった。En: In the meantime, her friends returned, realizing the confusion in the situation.Ja: その間に友人が戻り、その場の混乱を悟って、ユミが何を指していたのかをスタッフに通訳した。En: They acted as interpreters for the staff, understanding what Yumi was trying to convey.Ja: 友人たちは、ユミが何も知らずに混乱している様子に笑い、ユミ自身もそれを楽しんだ。En: Seeing Yumi's state of confusion without knowing anything, her friends laughed, and Yumi herself enjoyed it.Ja: 結果として、ユミはプロンプトに適切に対応することができ、居酒屋での注文方法を学びました。En: As a result, Yumi was able to respond appropriately to the prompt and learn how to place an order at the izakaya.Ja: それは日本語と英語、二つの言語を交えた楽しくも混乱した瞬間だった。En: It was a fun and confusing moment, combining Japanese and English, two languages.Ja: それからというもの、彼女は「お寿司の握り、特にネタは何でもいいです！En: From then on, she specifically ordered, "Any kind of sushi is fine!"Ja: 」と具体的に注文し、スタッフから得た微笑に感謝した。En: with gratitude for the smile she received from the staff.Ja: この物語の結末は、語学に苦戦しつつも友達のサポートを得て、ユミが混乱から笑いへと持ち直す楽しく親しみやすいものでした。En: The conclusion of this story shows Yumi struggling with language but finding support from friends, transitioning from confusion to laughter.Ja: そして結果として、彼女はその経験から何か新しいことを学び取ることができました。En: Ultimately, she was able to learn something new from this experience.Ja: それが、この物語の真の価値となるのです。En: That is the true value of this story. Vocabulary Words:izakaya: 居酒屋appearance: 外観concrete: コンクリートbuilding: 建築noren curtain: 暖簾wandered in: 迷い込むpondering: 考え中menu: メニューchallenge: チャレンジlanguages: 言語mix: 混ざり合うincomprehensible: 訳わからないorder: 注文sushi: 寿司grip: 握りconfused: 困惑interpreter: 通訳laughter: 笑いprompt: プロンプトtransitioning: 持ち直すtrue value: 真の価値

Fluent Fiction - Japanese: Sushi Love: A Heartwarming Tokyo Tale Find the full episode transcript, vocabulary words, and more:fluentfiction.org/sushi-love-a-heartwarming-tokyo-tale Story Transcript:Ja: ハルトは周囲がうめき声を上げ、丼の中飛び出した寿司を目の当たりにすると、突如目を見開いた。彼と名乗った相手、ユイは向かい側のテーブルで、刻みワサビが付いていた寿司をうっかり箸で弾いてしまったのだ。その寿司が剣のように空中を切り裂き、東京のエキゾチックで賑やかな居酒屋「みちのく」の真ん中に位置する赤いひょうたんから流れる煙が撫でしまった。En: Hart suddenly opened his eyes as he heard the groans of the people around him and saw the sushi flying out of the bowl in front of him. The person who introduced herself as Yui accidentally flicked the sushi with wasabi on it with her chopsticks at the table across from him. The sushi sliced through the air like a sword, and smoke wafted from the red gourd placed in the middle of the lively and exotic Izakaya Michinoku in Tokyo.Ja: ハルトは目の前に現れた飛行の寿司に驚き、"おおっ"と声を上げてしまった。ユイは着物の袖で口を覆い、にっこりと彼に向かって微笑んだ。“ごめんなさい、ハルト。また箸が滑っちゃって。” と言いながら、ユイは小さく頭を下げて謝る。その一部始終を見ていた周囲の居酒屋の客や店員は、笑い声や声援を送っていた。En: Hart was surprised by the flying sushi that appeared before him and exclaimed, "Oh!" Yui covered her mouth with the sleeve of her kimono and smiled at him sweetly. "I'm sorry, Hart. My chopsticks slipped again," she said while bowing slightly in apology. The customers and staff at the Izakaya who witnessed the whole incident laughed and cheered.Ja: ハルトはユイの謝罪に振り向き、しょうがないと言う顔で微笑むと、自分からユイに寿司を手渡す。ユイは感謝の気持ちを込めて、ハルトの手から寿司を受け取ると、今度は落ち着いてそれを口へ運び、丁寧に噛んで味わう。En: Hart turned to Yui and smiled in resignation at her apology, then handed sushi to her from his own plate. With gratitude, Yui accepted the sushi from Hart's hand, calmly brought it to her mouth, and savored it carefully.Ja: そして、肩を寄せ合いながら、二人は笑顔で東京の夜を共有した。ユイが箸を使おうとして寿司を飛ばしてしまった騒ぎは、新たな思い出となって彼らの心に刻まれた。それはハルトとユイの心を繋げ、さらに絆を深め、ユイが押し花にしていた純真な気持ちを開花させたのだ。En: Shoulder to shoulder, the two shared the Tokyo night with smiles. The commotion caused by Yui flinging sushi with her chopsticks became a new memory etched in their hearts. It connected Hart and Yui's hearts, deepened their bond further, and allowed Yui's innocent feelings, which she had pressed as flowers, to bloom.Ja: その夜、東京のど真ん中で起きたちょっとした出来事が、ハルトとユイの間に生まれた新たな物語の始まりだった。そして彼らは、箸を使った奇妙な出来事を通じて、より深くお互いを理解することができたのだ。二人は笑ってその夜を終え、"箸のエピソード"は彼らの間の思い出となり、その思い出は永遠に彼らの心に残ることだろう。En: That night, a small incident in the heart of Tokyo marked the beginning of a new story between Hart and Yui. Through the strange event with the chopsticks, they were able to understand each other more deeply. They ended the night with laughter, and the "Chopstick Episode" became a memory between them, one that would remain in their hearts forever. Vocabulary Words:groans: うめき声sushi: 寿司flying: 飛行bowl: 丼wasabi: ワサビchopsticks: 箸table: テーブルsword: 剣smoke: 煙gourd: ひょうたんsweetly: にっこりapology: 謝罪smile: 微笑むlaughter: 笑い声customers: 客staff: 店員resignation: 微笑むgratitude: 感謝shoulder: 肩night: 夜commotion: 騒ぎmemory: 思い出hearts: 心bond: 絆innocent: 純真feelings: 気持ちflowers: 花incident: 出来事understand: 理解laughter: 笑い

Fluent Fiction - Japanese: The Izakaya Encounter: A Mistaken Drink Swap Sparks Friendship Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-izakaya-encounter-a-mistaken-drink-swap-sparks-friendship Story Transcript:Ja: ネオン灯の下、暗い町の角にある古びた小屋、通称「大衆居酒屋」。それがゆきの愛すべき安息の場だった。その日も彼女は、揺れるランタンの光を浴びて、暖まることを夢見ていた。En: Under the neon lights, on the corner of a dark street in the old, rundown shack known as the "IZAKAYA" at the popular place. For Yuki, it was a beloved sanctuary. On that day too, she dreamed of basking in the flickering lantern light to warm up.Ja: 居酒屋は木製のテーブルと椅子で埋め尽くされ、香ばしい焼肉の匂いと焼酎の香りが融合した空気が店内に満ちていた。雑談や笑い声が響く中、ゆきは独りで静かに飲み物を傾けていた。En: The izakaya was filled with wooden tables and chairs, and the air was filled with the blend of savory grilled meat and shochu fragrance. Amidst the chatter and laughter, Yuki quietly sipped her drink alone.Ja: 酔っ払った男性がゆきの隣に座り、誤って彼女のビールと自分の焼酎を交換してしまった。しかし、ゆきはその間違いに気づくのが遅すぎた。 "ほほう、このビール、なかなかの味だな"と男性がふくれっつらでゆきに語りかけると、彼女は一瞬で事の顛末を理解した。しかし、その時、男性はすでにゆきの焼酎をほとんど飲み干してしまっていた。En: A drunken man sat next to Yuki and accidentally swapped her beer with his shochu. However, Yuki noticed the mistake too late. "Hmm, this beer has quite a taste," the man said with a puffed-up expression, and Yuki instantly understood what had happened. However, by then, the man had already almost finished Yuki's shochu.Ja: 困惑しながらも、ゆきはただ笑って彼に焼酎とビールを交換した事を話した。「けれども、瓶を戻すのは無理だろうね、もうあなたが飲んでしまったから」En: Confused but smiling, Yuki simply laughed and told him that they had exchanged drinks. "But it's impossible to switch back the bottles now since you already drank it."Ja: 男性は顔を赤らめて謝罪し、彼の優しさにほっとしたゆきは、この誤解をきっかけに新しい友達ができたと思った。そして、交換された焼酎とビールが心地よい対話を生み出した事に感謝した。En: The man blushed and apologized, and Yuki, relieved by his kindness, thought that this misunderstanding had led to a new friendship. She thanked the pleasant conversation that the exchanged shochu and beer had generated.Ja: 「また一杯飲むか？」と男性が言うと、ゆきはにっこりと笑った。「もちろん、でも次回はあなたがおごる番ね」En: "Another drink?" the man asked, and Yuki smiled. "Of course, but next time it's your turn to treat."Ja: やがて、冬の夜は遅くなり、居酒屋の中はさらに賑わいを見せた。ゆきと男性はテーブルを囲んで笑い、誤った飲み物の交換が彼らの友情の始まりとなったのだ。長い物語のあるとても簡単なレベルの一つとなり、さらに一晩を続けたのであった。En: As the winter night grew late, the izakaya became livelier. Yuki and the man laughed around the table, and the mistaken drink exchange became the beginning of their friendship. This simple level of a long story continued further into the night. Vocabulary Words:corner: 角dreamed: 夢見ていたsanctuary: 安息の場flickering: 揺れるlantern: ランタンfilled: 埋め尽くされwooden: 木製chairs: 椅子blend: 融合savory: 香ばしいgrilled: 焼肉fragrance: 香りchatter: 雑談laughter: 笑い声sipped: 飲み物を傾けていたdrunken: 酔っ払ったswapped: 交換してしまったblushed: 顔を赤らめてapologized: 謝罪misunderstanding: 誤解generating: 生み出したconversation: 対話exchange: 交換friendship: 友達winter: 冬livelier: 賑わいlaughed: 笑いtable: テーブルcontinued: 続けた

Acclaimed Chef Jesse Ito and Owner of Royal Izakaya, Jesse Ito, carries a legacy of excellence and rich tradition. Jesse embarked on an apprenticeship at the tender age of 14 at his family's Japanese restaurant, before immersing himself in the intricate world of restaurant ownership and high-end sushi.  Listen now to learn about the power of learning on the job, following in his father's footsteps, and his unique Omakase vibe. Sponsored by - Toast All-In-1 Restaurant POS: https://bit.ly/3vpeVsc

Acclaimed Chef Jesse Ito and Owner of , , carries a legacy of excellence and rich tradition. Jesse embarked on an apprenticeship at the tender age of 14 at his family's Japanese restaurant, before immersing himself in the intricate world of restaurant ownership and high-end sushi.  Listen now to learn about the power of learning on the job, following in his father's footsteps, and his unique Omakase vibe. Sponsored by - Toast All-In-1 Restaurant POS:

Warning: This is an especially gross episode. Our third and final mini episode about our recent trip to Tokyo! In this episode, we discuss our visit to Ryuji Yamamoto's izakaya. Yamamoto is an absolute legend of the AV and pinku world and has worked with everyone from Hisayasu Sato to Akio Jissoji. And, most importantly for us, Yamamoto featured in previous Show Me Something Wrong episode, DOG AND AUNT! Yamamoto was both fun and terrifying to speak to. Also featured in this episode: a long tangent about free gyoza and a discussion of our nightcap with Shozin Fukui.  Follow Show Me Something Wrong on Instagram and Twitter. Show Me Something Wrong theme song by JUNK!

Within this episode, I share three short stories in which I learnt terrific health and fitness lessons. The first is a story from when I was going through an intense phase with my training and nutrition in 2018, and then an injury occurred; the second was about my time living in Tokyo and Osaka, and the last was learnt during a 10-week trip to Texas. Inquire About Becoming a 1-2-1 Online Fitness MemberInstagramX (Twitter)FacebookYouTube ChannelArticlesFree Workout PlanFree Nutrition for Fat Loss GuideFree Meal Plan GuideFree Protein Cheat SheetSubscribe to My Email ListCalorie Calculator

Fluent Fiction - Japanese: A Comedy of Wine and Laughter: A Tokyo Izakaya Love Story Find the full episode transcript, vocabulary words, and more:fluentfiction.org/a-comedy-of-wine-and-laughter-a-tokyo-izakaya-love-story Story Transcript:Ja: ある晩、東京で最も賑やかな場所の一つ、新宿の繁華街にある小さな居酒屋が今夜の物語の舞台となります。そこで働いているのは、眼鏡をかけて物静かな男性、リョウ。一方、その同じ小さな居酒屋に足しげく通うのが、喜びとダイナミズムが表情全体からにじみ出ている生命力あふれる女性、ヒカリだ。En: One evening, a small izakaya (Japanese pub) located in Shinjuku, one of the liveliest areas in Tokyo, becomes the stage for tonight's story. Working there is Ryō, a quiet man who wears glasses. On the other hand, the same small izakaya is frequently visited by Hikari, a vibrant woman whose joy and dynamism radiate from her entire expression.Ja: その日も、ヒカリは赤いチェックのブラウスにカジュアルなジーンズを着て、居酒屋で仕事をするリョウを見つめていた。だいたい毎晩のことだが、今日は何かが違った。信じられないほどのことが起こったのだ。リョウがサーブしたことで喜劇のドアが開かれ、その一部にヒカリが巻き込まれた。En: On that day as well, Hikari wore a red checkered blouse and casual jeans, while gazing at Ryō working at the izakaya. This was a usual occurrence every evening, but something was different today. Something unbelievable had happened. By serving Ryō, the door to a comedy was opened, and Hikari was inadvertently caught up in it.Ja: リョウがヒカリのテーブルに近づくと、彼女は大きく笑い、彼のジョークを楽しんでた。リョウはワインのボトルを開けると、なんとヒカリの顔に一部がこぼれた。リョウの驚きの表情とヒカリの笑顔が一瞬で入れ替わり、周りの客たちまでが笑い出した。片手に自分の眼鏡を持ち、もう一方の手でワインを持って立ったまま凍りついたリョウと、ヒカリの顔まで赤く染まってしまった。En: As Ryō approached Hikari's table, she burst into laughter, enjoying his jokes. When Ryō opened a bottle of wine, a small portion spilled onto Hikari's face. In an instant, Ryō's expression of surprise and Hikari's smile exchanged places, and even the surrounding customers burst into laughter. With one hand holding his glasses and the other hand holding the wine, Ryō stood frozen, while Hikari's face turned red.Ja: その夜、ヒカリとリョウはお互いに気まずい笑いを共有し、互いの下手ないたずらを祝った。リョウはヒカリに新しいワインをすぐに提供し、皆の笑い声の中で彼女の笑顔を見た。物語の中心となる対立の導火線を切ったのは紛れもなくワインで、満足のいく結論に達するためには、笑いながら乾杯するしかなかったのだ。En: That night, Hikari and Ryō shared awkward laughter and celebrated each other's clumsy pranks. Ryō quickly offered Hikari a new glass of wine and saw her smile amidst the laughter of everyone present. Undoubtedly, it was the wine that sparked the central conflict in the story, and to reach a satisfactory conclusion, they had no choice but to toast while laughing.Ja: その瞬間、居酒屋は一体となり、二人の間のコミカルな瞬間とともに喜びで満ち溢れた。ある晩の出来事、酒をこぼすという出来事がリョウとヒカリの間の何かを変え、二人の絆を深めるキッカケになった。そしてその夜、二人は居酒屋が閉店するまで、互いに何も言わずただ眼差しで会話を続けた。En: In that moment, the izakaya became one, filled with joy alongside the comical moments between the two. The incident of spilling the wine on that particular evening changed something between Ryō and Hikari, becoming the catalyst for deepening their bond. And that night, until the izakaya closed, the two continued to converse wordlessly through their gazes.Ja: それが、リョウとヒカリの物語の始まりでした。最終的には、ふたりの関係性の中には当惑や恥ずかしさ、そして喜びが満ちていました。後にふたりは思い出すでしょう。あの酒をこぼした夜を、そしてその夜から始まった物語を。En: That was the beginning of Ryō and Hikari's story. Eventually, their relationship was filled with confusion, embarrassment, and joy. They would later reminisce about that night when the wine was spilled, and the story that began from that night. Vocabulary Words:One: あるEvening: 晩Small: 小さなIzakaya: 居酒屋Japanese pub: 日本のパブLocated: 位置しているShinjuku: 新宿Liveliest: 最も賑やかなArea: 場所Tokyo: 東京Stage: 舞台Tonight's: 今夜のStory: 物語Working: 働いているRyō: リョウQuiet: 物静かなMan: 男性Wears: かけてGlasses: 眼鏡Other hand: 一方Same: 同じFrequently: 頻繁にVisited: 通うVibrant: 生命力あふれるWoman: 女性Joy: 喜びDynamism: ダイナミズムRadiate: にじむExpression: 表情Entire: 全体

Fluent Fiction - Japanese: The Izakaya Chronicles: A Tale of Friendship and Chopsticks Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-izakaya-chronicles-a-tale-of-friendship-and-chopsticks Story Transcript:Ja: 夜の都会が煌びやかに輝く中、狭い路地を進むとひときわ暖かい居酒屋「たんたん」が目に入る。En: In the midst of the dazzling city night, a cozy izakaya called "Tantan" stood out as it nestled in a narrow alley.Ja: 朴訥とした外見に反して、その店は人々に心地よい時間を与えてくれる場所だ。En: Despite its unassuming appearance, this place was a haven that provided people with a pleasant time.Ja: 特に今日は初めて日本を訪れたヒロシが友人ユキに連れられて訪れた日だ。En: Especially today, it was Hiroshi's first visit to Japan, and he was brought here by his friend Yuki.Ja: ユキは目の前にある食事とヒロシの顔を交互に見つめて、肩を震わせて笑っていた。En: Yuki alternated her gaze between the food in front of her and Hiroshi's face, shaking her shoulders as she laughed.Ja: ヒロシは箸で刺身を摘もうとしていたが、滑り落ちてビールに落ちてしまった。En: Hiroshi tried to pick up a slice of sashimi with his chopsticks, but it slipped and fell into his beer.Ja: 皿の刺身はビール湯船に変わり、ヒロシの顔は受け入れがたい現実に見くびられて赤くなった。En: The plate of sashimi turned into a beer bath, and Hiroshi's face turned red as he struggled to accept this embarrassing reality.Ja: ユキはそれを見て森のように大きな声で笑い、店中の目を引きつけた。En: Seeing this, Yuki burst into laughter that resonated through the entire establishment, attracting everyone's attention.Ja: 「大丈夫だよ、ヒロシ！En: "It's alright, Hiroshi!Ja: 箸は日本人でも難しいんだから！En: Even Japanese people have a hard time with chopsticks!"Ja: 」と励ましの言葉を投げる。En: she threw encouraging words at him.Ja: しかし、ヒロシはより深く自分を照らしだす恥ずかしさで顔を覆った。En: However, Hiroshi covered his face with embarrassment so intense that it seemed to illuminate himself even further.Ja: しかし、居酒屋に流れるムードとユキの笑顔のおかげで、ヒロシも少しずつ笑い始め、再度挑戦の意志を見せた。En: However, thanks to the atmosphere in the izakaya and Yuki's smile, Hiroshi slowly began to smile as well, showing his determination to try again.Ja: 周囲の視線を気にせず、箸を握る手元に目を凝らし、厳しい表情で刺身に挑戦した。En: Ignoring the gazes of those around him, he focused his eyes on his hands gripping the chopsticks and made a serious face as he attempted to conquer the sashimi.Ja: そして、ついに刺身が箸にのった。En: And finally, the sashimi landed on his chopsticks.Ja: 泳いだ舞台から離れ、ヒロシの口の中になだれ込んだ。En: It swam away from the stage and slid into Hiroshi's mouth.Ja: 飲み込むとヒロシの顔はどこか達成感で白けい、店全体がそれを祝って拍手し始めた。En: As he swallowed it, his face turned pale with a sense of accomplishment, and the entire restaurant erupted in applause to celebrate.Ja: その夜はユキとヒロシにとって忘れられない夜になった。En: That night became an unforgettable one for Yuki and Hiroshi.Ja: 彼らの間では「箸事件」として語り継がれ、それが二人の友情を深める糸口となった。En: The "chopstick incident" became a story that was passed down between them, and it served as the starting point to deepen their friendship.Ja: 箸を使う技術は一晩で身につかず、その後もヒロシは多くの悲劇を重ねたが、二人の絆はその度に深まっただけだった。En: Mastering the technique of using chopsticks didn't happen overnight, and Hiroshi faced many more tragedies afterward, but their bond only grew stronger with each setback. Vocabulary Words:In: 夜のthe: 都会がmidst: 煌びやかにof: 輝く中dazzling: 狭いcity: 路地をnight: 進むとa: ひときわcozy: 暖かいizakaya: 居酒屋called: 「たんたん」がTantan: 目に入るstood: 朴訥としたout: した外見as: に反してit: その店はnestled: 人々にin: 心地よいa: 時間を与えてくれるnarrow: 場所だalley: 特にDespite: 今日はits: 初めてunassuming: 日本をappearance: 訪れたthis: ヒロシがplace: 友人ユキにhaven: 連れられてthat: 訪れた日だprovided: ユキは

This episode of CHEF Radio is brought to you by DryAger, the world's leader in dry aging technology. Embarking on the journey of a sushi chef involves an unparalleled commitment—one that extends far beyond the ordinary expectations for culinary excellence. Often, to begin that journey, one must apprentice for years under an Itamae, or sushi master, working hard to learn even the most humble tasks before earning the privilege to handle crucial elements like rice, scallions, and ginger. In the realm of high-end sushi, these seemingly ordinary duties bear significant weight. In today's podcast, Chef Jesse Ito shares his journey with us from being the son of a sushi chef to becoming one of the most celebrated sushi chefs in America today. Here's what else was discussed: How Jesse's star is rising as a twice-selected James Beard finalist How his restaurant has exceeded his expectations after seven years in business His father being one of the founding sushi chefs in the Philadelphia area, and how that came about Fuji restaurant in Cinnaminson, New Jersey, just outside of Philadelphia, and how it used to be a very sketchy area, including some questionable “motels” with mirrors on the ceiling. Growing up in a restaurant and running around with king crab shells on his head as a child The very notable chefs that would come in to have his father cook for them Why a great dishwasher is worth its weight in gold How Jesse worked his way up in his father's restaurant to be a sushi chef before he was 20 years old Finding his partners at Royal Sushi and Izakaya, and how that relationship began Why Jesse slices his fish before each service and why the temperature of the fish is so important but often overlooked The importance of rice and sushi and why it is the most important part of the Nigri experience. Jesse talks about his technique What the actual definition of the word sushi is and why it applies to preservation How the great earthquake in 1923 changed the game for sushi chefs and allowed them to come indoors after traditionally serving from street carts The way Jesse supplies his fish, how the topography of the Asian Pacific Ocean is different than that of the rest of the world, and why it factors into the price of the product The reverence that the Japanese hold their fish in versus how American fisheries treat their product How dry aging has begun to change the game in sushi and why it makes the product more interesting, according to Jesse Jesse's decision to stop drinking and begin to live a cleaner lifestyle and how that has allowed him to become an even better leader, business owner, and chef Jesse reads his vision statement and mission statement that he originally had in 2016 and how it continues to be applied to the work he does today A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!

When he opened his popular and award-winning restaurant Rintaro, Sylvan Mishima Brackett wanted to serve “the kind of food you'd expect if the Bay Area were a region of Japan.” At Rintaro, you'll find dishes like yakitori brushed with tare sauce and seared on a binchotan grill, chicken and cheese katsu atop snowy piles of cabbage, and toothsome udon noodles piled in a clear, umami-packed broth. Now you can try to recreate these dishes that have brought raves from customers and critics at home with the “Rintaro” cookbook, which the New York Times just named one of the best cookbooks of the year. Brackett and his co-author Jessica Battilana join us to talk about all things Rintaro. Guests: Sylvan Mishima Brackett, owner and chef of Rintaro; former creative director of Chez Panisse Jessica Battilana, co-author, "Rintaro: Japanese Food from an Izakaya in California. Battilana is also the author of "Repertoire: All The Recipes You Need"

Fluent Fiction - Japanese: The Spicy Challenge: Tears, Triumph, and Izakaya Memories Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-spicy-challenge-tears-triumph-and-izakaya-memories Story Transcript:Ja: 神楽坂の秋、落ち葉が風に舞うような夜でした。En: It was an autumn evening in Kagurazaka, with leaves falling and swirling in the wind.Ja: ユミは喧噪する居酒屋、『炙り木場』へ友人と共に足を踏み入れました。En: Yumi and her friend stepped into a bustling izakaya called "Aburi Kiba."Ja: 夜に透き通るような独特の香りと、笑い声と騒然とする雰囲気にまみれながら、ユミの物語は始まったのです。En: Immersed in the transparent night and surrounded by laughter and bustling energy, Yumi's story began.Ja: 友人との楽しい会話に夢中になりながら、ユミはメニューから目を離しました。En: Engrossed in lively conversation with her friend, Yumi's eyes drifted away from the menu.Ja: それは初見の居酒屋での一歩間違った、運命的な瞬間でした。En: It was a fateful moment, a misstep in an unfamiliar izakaya.Ja: 彼女の指は「超特製地獄辛鶏唐揚げ」という文字に止まり、注文の合図を送りました。En: Her finger stopped at the words "Super Spicy Hellish Chicken Karaage," signaling her order.Ja: 待ちに待った料理が運ばれてきた時、ユミは待ち遠しく唐揚げへフォークを立てました。En: When the long-awaited dish arrived, Yumi eagerly picked up her fork to indulge in the karaage.Ja: しかし、一口食べた瞬間、彼女の顔は紅潮し、鼻からは熱い水分が溢れ出しました。En: However, as soon as she took a bite, her face turned red and hot tears started streaming from her eyes.Ja: それは予想以上の激辛さで、ユミは涙を堪えるのに苦労しました。En: It was spicier than she had anticipated, and she struggled to hold back the tears.Ja: 身体は辛さに反応し、口から火を噴くかのようでしたが、ユミは涙を流さずに食べ続けました。En: Her body reacted to the intense spiciness, as if fire were coming out of her mouth, but Yumi persisted and continued to eat without shedding a tear.Ja: 周りの友人たちは驚きと共感の表情でユミを見守りつつ、冷たいビールで彼女を励ましました。En: Her friends watched her with surprise and empathy, encouraging her with cold beer.Ja: やがて唐揚げの最後の一片を口に運ぶと、ユミの顔には達成感と共に疲労が滲んでいました。En: As Yumi placed the final piece of karaage in her mouth, a sense of accomplishment mixed with exhaustion appeared on her face.Ja: しかし、彼女は強くて、たとえ涙が溢れようとも屈しないその精神は、友人たちから一尊敬の叫びを引き立てました。En: Yet, she remained strong, and her unyielding spirit, even in the face of overflowing tears, earned her friends' utmost respect.Ja: 翌日、ユミは誤って超特製地獄辛鶏唐揚げを注文したことを笑い話にしました。En: The following day, Yumi laughed about mistakenly ordering the Super Spicy Hellish Chicken Karaage.Ja: その日以降、ユミは居酒屋に行くたび、メニューを丁寧に読むようになりました。En: From that day on, whenever she went to an izakaya, she would read the menu carefully.Ja: それは一夜限りの地獄の体験が、彼女にとっては思い出深いエピソードに変わっていったのです。En: What was once a hellish experience for just one night turned into a memorable episode for her. Vocabulary Words:It: Kagurazakaautumn: 秋evening: 夜leaves: 落ち葉falling: 舞うswirling: 舞うwind: 風Yumi: ユミfriend: 友人bustling: 喧噪するizakaya: 居酒屋Aburi Kiba: 炙り木場transparent: 透き通るnight: 夜laughter: 笑い声energy: 雰囲気story: 物語lively: 楽しいconversation: 会話drifted: 目を離しましたfateful: 運命的なmisstep: 一歩間違ったunfamiliar: 初見のfinger: 指Super Spicy Hellish Chicken Karaage: 超特製地獄辛鶏唐揚げorder: 注文dish: 料理fork: フォークindulge: 待ち遠しくspicier: 激辛さ

[✐1.Adagio] go,  listen/hear, read, etc.  いく、きく、よむetc★★★★★Note: English translations might sound occasionally unnatural as English, as I try to preserve the structure and essence of the original Japanese. I hope it also helps you to capture the pattern of the sentence structure.★★★★★“I drink beer. “[00:07]Hello everyone.  Today we are going to practice verbs in group 1 (or u-verb).Let's start.Repeat After Me[00:15]1.  go: dictionary-form > masu-formI go to the concert.I go to the concert with my friends.Tomorrow, I go to the concert with my friends.2.  listen(hear):  dictionary-form > masu-formI listen to Jazz.I listen to Jazz on radio.Often, I listen to Jazz on radio.3.  buy: dictionary-form > masu-formI buy sandwitches.I buy sandwiches in the convenience store.Occasionally, I buy sandwiches at the convenience store.4.  read: dictionary-form > masu-formI read manga.I read manga on the internet.Sometimes, I read manga on the internet.5.  drink:  dictionary-form > masu-formI drink beer.I drink beer at home.Every night, I drink beer at home.[02:28]Answer the followings in past tense.[02:32]For example,Where did you go? Department store→ I went to the department store.Ready?[02:40]1.  Where die you go? Disneyland→ I went to the Disneyland.2.  What did you buy in the super market? Vegetables→ I bought vegetables.3.  What did you drink at the bar? Red wine→ I drank red wine.4.  What book did you read in the library? Travel book→ I read a travel book.5.  What did you listen to Podcast?→ I listened to information on coronavirus.  (jouhou ＝ information)6.  How did you go/get to the company?  Underground/Metro/Subway/Tube.→ I went by subway/underground.7.  How did you go to the station?  by foot→ I went (there) by foot (=I walked).8.  How did you go from home to school? bicycle→ I went (there) by bicycle.9.  Where did you buy the frying pan? department store.→ I bought (it) at the department store.10.  Where did you drink beer? In Izakaya in Shibuya→ I drank in an Izakaya in Shibuya.*nande = nanide: how, by what means[05:32]A: Listen, I ran into my old friend the other day.B: Wow, where?A: I went to Shibuya for work, and saw her at that Shibuya Crossing. What a surprise. We took a selfi (photo), too.B: What? At the crossing?A: Haha, yep. We took it quickly.(battari au = unexpectedly meet, ran into)Repeat after me (in Masu-style2)[05:58]1.  I met my old friend.2.  I went to Shibuy for work.3.  We took a selfi, too.Support the show=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=Become a patron: More episodes with full translation and Japanese transcripts. Members-only podcast feed for your smartphone app. Japanese Swotter on PatreonNote: English translations might sound occasionally unnatural as English, as I try to preserve the structure and essence of the original Japanese.

みなさんこんにちは、かなこです！今日のシャドーイングは「意向形／Let's…」です。 Hi everyone, it's Kanako. Today's shadowing is “Volitional Form”. The volitional form of a verb is the casual way to say “ましょう”. You can use this to suggest a plan to close friends or family members. For the Ru-verb, take “る” off, and add “よう”. For the U-verb, change the final vowel “う” to “お”, and add “う”.   The vowel "お" is followed by "う", so "う" is not pronounced, and "お" vowel should be extended.   それでは はじめていきましょう！ Let's get started！ ***************************************************** Follow me on Instagram→ https://bit.ly/KANAKOIG Subscribe to my YouTube channel→ https://bit.ly/KANAKOYOUTUBE Support my show→ https://bit.ly/KANAKOpaypal Get your Genki textbook→ https://amzn.to/3Z5ShSz ***************************************************** Let's take a picture here. ここで写真とろう。 Let's go to the Izakaya. 居酒屋行こう。 Let's study together.  一緒に勉強しよう。 Let's go have lunch. 昼ごはん食べに行こう。 Let's take a walk. 散歩しよう。 Let's watch a movie. 映画見よう。 Let's wait a little longer. もうちょっと待とう。 Let's go to a hot spring next month. 来月温泉行こう。 Let's barbecue this weekend! 週末バーベキューしよう。 Let's talk in Japanese. 日本語で話そう。 Let's take a break. ちょっと休憩しよう。 Let's buy ice cream at the convenience store. コンビニでアイス買おう。 Let's go for a drink after work. 仕事のあと飲みに行こう。 ***************************************************** では もういちど、さいしょから ぜんぶ いってみましょう。Let's try shadowing the whole thing again, from the beginning. おつかれさまでした。いかがでしたか？ That's all for today's shadowing. I hope you enjoyed it. また つぎの レッスンで あいましょう！ See you in the next lesson! --- Send in a voice message: https://podcasters.spotify.com/pod/show/japanese-with-kanako/message

For many years a Sake Tasting Competition has been held for selected sake sommeliers from across the country in Tokyo to challenge their tasting skills and knowledge. This year the Brewing Society of Japan has released a special tasting kit, that can be bought by anyone (depending on the availability of it, of course) to help sake professionals and people who strive to learn more about how to evaluate sake, to test and train their tasting abilities.In this very special episode of Sake on Air, we decided to give it a try and with the help of the Japan Sake and Shochu Makers Association, we both got our hands on the sake-tasting kit and an invitation to the competition. So in this 2-part episode, we will share with you how both went. Along with some useful tips and knowledge on how to improve your tasting abilities and hone in on the skills needed to master them.In the first part of this episode, you will hear from Chris Hughes, Rebekah Wilson-Lye and Cindy Bissig about the tasting kit with some interview snippets of Sebastien Lemoine and Marie Nagata on how they got on. From a more simple just recognizing sweet vs dry, to determining which sake sample had higher Succinic acid along with a smell test. Spoiler alert, there were some surprising comments with the conclusion of Chris Hughes sharing that it was an incredibly humbling but super valuable experience, that he would love to have another go at one day and he is not alone in that.As we reach the 2nd half of this week's episode, we will focus on the “42nd Japanese Tasting Competition” that we joined. In which the best Sake Sommeliers from all around Japan come together to “battle” it out over two rounds, a written knowledge and a taste test. As well as, some helpful tips on how to get better at conquering similar tests and more insights from our hosts on sake competition, appraisals, and easy ways to replicate some of these challenges in the comfort of your own home or local Izakaya. As always, let us know what you think about this week's episode and your experience in sake tasting. We would love to know what other strategies people have in place to effortlessly asses a beverage (sake or not), so do let us know! At the same time, if you're looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don't hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.We'll be back very soon with plenty more Sake On Air.Until then, kampai!

Chef Sylvan Mishima Brackett lives in Oakland. His cookbook, Rintaro: Japanese Food From An Izakaya in California explains the thinking that went behind Rintaro's menu.

Our conversation this week is with Sylvan Mishima Bracket, chef and owner of Rintaro in San Francisco's mission district.  Sylvan went to college in Portland, attending Reed College, and then began working at Portland area restaurants, including Genoa with Cathy Whims.  In 2007, Sylvan first started a catering company turned bento shop - before opening his acclaimed Rintaro in late 2014.   Hear about Sylvan's upbringing in Northern California, his time in Portland and how he created Rintaro the restaurant and in turn, Rintaro the cook book. His new book: Rintaro: Japanese Food from an Izakaya in California comes out October 10th. And don't miss Sylvan at  book event at Powell's Books on October 14th at 3pm.   Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com 

In this episode, Mark Baratto sits down with the owners of Key West's newest restaurant, Atlas Izakaya.  We talk about their inspiration for the restaurant, their experience in the industry, their tasting menu, and giving back to the community. More on Atlas Izakaya Izakaya means “stay-drink-place”. It is a word used to describe the perfect spot to settle down and dine with company. We are a chef owned and operated family establishment located in the heart of the historic Key West. Focusing on creating Japanese small plates. We're happy to share that some of our menu offerings are part of a give-back program for the Boys and Girls Club of the Keys. $1 from our featured items goes to our community non-profit.  We encourage our guests to check out and sponsor our local programs. Address:  500 Truman Avenue #7 Key West, FL 33040Hours:  Monday - Saturday: 5:00 PM - 10:00 PM | Sunday: ClosedContact:   (305) 998-4189Make a Reservation:  https://www.opentable.com/r/atlas-izakaya-reservations-key-west?restref=1271458&lang=en-US&ot_source=Restaurant%20website Website:  https://atlasizakaya.com/ Instagram:  https://www.instagram.com/atlasizakaya/ Facebook:  https://www.facebook.com/people/Atlas-Izakaya/100087047744681

Born and raised in South Africa, Nick's heart was set on being a world-class chef from an early age. Nick's burning passion for cooking led him to Sydney, where he enrolled in a rigorous four-year cooking school course. He completed it in under three years, going on to sharpen his skills at some of the city's most luxurious hotels.Nick's next stop was Tokyo, landing a position at Iron Chef Sakai Hirotia's restaurant, La Rochelle, before spending a year in Paris working for two of the city's most renowned Michelin-starred chefs, Pascal Barbot at L'Astrance and Alain Passard at L'Arpège. His culinary excellence did not go unnoticed, being tapped to work under Justin North at Becasse in Sydney before making his way to New Zealand to work for Simon Wright at The French Café, an icon in the kiwi fine dining scene.His talent led him to leading several award-winning restaurants in Auckland such as Dallow's, Cru at Sale St, and The Commons Restaurant, as well as Everybody's Izakaya. Nick then stepped out on his own, creating two acclaimed restaurants - Auckland's Paris Butter (Two Hats), and his seasonal restaurant, Le Petit Léon, nestled in the serene south of France.Paris Butter is an amalgamation of fine dining techniques and interpretative French cuisine, all of which have been innovatively adapted to celebrate New Zealand's famous local produce with the occasional playful nod to Antipodean nostalgia. Nick's cuisine has made Paris Butter a fixture in Cuisine Magazine's Top 50, a favourite of diners, chefs and critics alike.Le Petit Léon, which he runs alongside model-turned-restaurant manager, sommelier and wife, Sina Honeyman, showcases Nick's thoughtfully-crafted cuisine in a countryside setting bursting with hospitality, family, authenticity, and a true love for their local community.Nick Honeyman's influence has surpassed the kitchen, leading his own show, "The Best of New Zealand with Nick Honeyman," as well as appearing in the ever-popular My Kitchen Rules and Masterchef.Websites https://restaurantlepetitleon.fr/https://parisbutter.co.nz/Social Media:https://www.instagram.com/restaurantlepetitleon/https://www.instagram.com/parisbutter/https://www.instagram.com/chefhoneyman/