Returning to the Family Restaurant of the Best Friend Who Saved Him During His Shut-In Years: Ryuji Revisits "Koryori Akari" in His Hometown of Chiba

Ryuji frequented the restaurant in their twenties, and even had a coming-of-age celebration held there. Ryuji's whole family also came to the restaurant, and back when it was a sushi restaurant, the owner even came to Ryuji's house to make sushi on site. When Ryuji was young, the owner took Ryuji to the market and taught them about fish. Based on these experiences, Ryuji says this is where they learned the basics of sushi.

The shoot was decided at noon that day, and they visited the restaurant that evening. Ryuji stresses that this time there was no preparation or staging; it was "nothing staged," just ordinary business as usual. The owner laughed that if they had been told in advance, they would have stocked up accordingly. The restaurant also has private rooms, and Ryuji was impressed by how clean the interior was.

The first dish was an assortment of sashimi. Ryuji started with the tuna, describing it as fresh with no fishy smell at all. Pointing out how the edges of the sashimi stood up crisply, Ryuji praised the knife skills of the owner, a former sushi chef. The amberjack also drew a chorus of "delicious" from everyone at the table.

The biggest reaction was to the octopus from Hokkaido. The octopus was cut with wavy, zigzag scoring, and Ryuji explained that this cut helps the soy sauce cling to it. Ryuji also rated its texture highly, saying the flavor comes from having both a discerning eye for ingredients and skill with a knife.

For drinks, they ordered "Umeichirin," a local sake from Chiba. According to Ryuji, when it comes to sake in Chiba, it's Umeichirin, so well known that there's no one who doesn't know it. When a companion said it was a brand they had never heard of, Ryuji explained that Chiba has many sake breweries. After drinking it, Ryuji said, "It feels like I've come home."

In the latter half, the conversation expanded to the sake scene in Chiba. According to Ryuji, izakaya signs in Chiba often say "Umeichirin." Ryuji's understanding is that there is a system in which, if a bar puts the brand name on its sign, the brewing company pays for the sign. On the other hand, Ryuji also pointed out a weakness: although Chiba has a surprisingly large number of breweries, few establishments stock Chiba's local sake. Ryuji joked that the reason is "people from Chiba hate Chiba," but immediately added that they should leave it at "there are various theories."

Ryuji mentioned that they usually say "there are no good restaurants in Chiba," and then declared that this restaurant is delicious. A companion visiting for the first time also said the atmosphere was calm and that, despite it being their first visit, it felt as comfortable as being a regular.

As for access, Ryuji explained that the restaurant is along the Sobu Line, less than an hour from Tokyo Station, and about a 15-minute walk from the station. Concerned that the owner would not get any rest if people flocked there from far away, Ryuji repeatedly urged viewers to always make a reservation by phone if they go. The restaurant also said that if people make reservations, they can adjust how many customers they take.

The motsuni (simmered offal) is a surprisingly popular item. Ryuji recalled that it may be a dish Miya's mother has been making since long ago.

Of the fried shrimp that followed, Ryuji said, "It's the best fried shrimp I've eaten in my life." Surprised that, while so many fried shrimp are mostly batter, this one was almost all shrimp, Ryuji also praised the homemade tartar sauce. The reaction was such that even the film crew fell silent in excitement.

The owner remembered that Ryuji used to eat tempura at the restaurant rather than fried shrimp. The conversation also turned to Ryuji's own cooking. When young, Ryuji would bring dishes made at home to the restaurant for the family to eat, or borrow the restaurant's kitchen to cook. Back then, Ryuji only made elaborate dishes that took hours, and the owner would say, "You're still cooking?" and was sometimes left waiting. The owner reflects that "time is a seasoning too." Ryuji, on the other hand, says that at the time they had no experience, so there was no choice but to cook by the book.

After ordering horse mackerel sashimi at a companion's recommendation, Ryuji talked about kohada (gizzard shad). Ryuji regularly declares a love of kohada, and says it began because the kohada prepared by this restaurant's owner was so delicious. Ryuji also revealed that the owner once taught them how to make it.

Toward the end, kohada was actually served. Ryuji was delighted, saying, "The flavor hasn't changed," and explained the preparation: lightly marinated, then also sprinkled with salt. A companion pointed out that if they had called in advance, the restaurant might even have prepared sushi for them, and that it was Ryuji's fault for deciding on the same day.

Of the salt-grilled yellowtail collar, Ryuji remarked that the salting was typical of a sushi restaurant. The salt is lightly applied to the surface, and if it's not enough, you add a little yourself as you eat. Ryuji also recommended squeezing lemon over the yellowtail collar, saying this is the season when it is rich with fat. Ryuji says that this restaurant was also what got them to like grilled fish.

When a companion teasingly called the owner "Grand Master," Ryuji described the owner as "my very first mentor," because the owner taught Ryuji many things about the food business. As a specific example, Ryuji cited the matter of umami seasoning. The owner was the first to teach Ryuji that some restaurants do use small amounts of it, and Ryuji said they have written about this in their own book.

When asked why the restaurant had temporarily closed, the owner only answered, "A lot happened." Ryuji recalled that the restaurant had not yet reopened by the time they became famous as a culinary researcher.

One dish Ryuji vividly remembers is the quail egg gunkan served back in the sushi restaurant days. The owner asked, "Have you ever eaten this?" and served a gunkan with nothing on it. Then the owner turned around, popped a raw quail egg on top, and told Ryuji to try it. It was astonishingly delicious. Ryuji says they still don't know of a single restaurant that serves this gunkan.

Another dish Ryuji mentioned was otoro skewered negima-style and grilled. While assuming it's probably no longer served, Ryuji said that eating it when young made them think, "Is there really something this delicious in the world?" Ryuji says everything they ate at this restaurant is something they remember by its taste.

Sardines were also served that day. Ryuji and the others repeatedly puzzled over how oddly delicious the grated daikon served alongside was.

Partway through, Miya joined them at the restaurant. The two also met this past New Year's. It has long been a custom to hold a drinking get-together with their junior high friends without fail once a year, and their group LINE chat is still going.

Here Ryuji talked about a turning point in their life. During the period when Ryuji was a shut-in, their house burned down completely in a fire, and their classmates thought Ryuji had died. The only one who reached out at that time was Miya, who called from this restaurant's phone to ask, "Are you okay?" Ryuji was happy and went to see him, gathering with Miya and other classmates at a local Denny's. That was what rekindled their friendship. Ryuji says that later setting off on a trip around the world was also because Miya invited them.

Ryuji says, "If it weren't for Miya, I probably wouldn't be who I am today." Returning to this topic near the end, Ryuji said that without Miya's family they would not be where they are now, and that Miya saying "Let's go all over the world" allowed Ryuji to engage with the world once again. Ryuji summed it up by saying that life can change because of small things.

When asked what Ryuji was like back then, Miya and the others answered that Ryuji hasn't changed at all. Ryuji always says unnecessary things and never backs down first. Ryuji also admitted to having always been the type to grumble about things.

As an embarrassing memory, Miya shared the following story. When Ryuji broke up with a partner at the time, Ryuji called Miya, sobbing. After Miya had listened to the whole story, what Ryuji said at the end was not "Thanks for listening" but "Ah, I feel refreshed." Ryuji denied having cried, and the companions laughed, calling it "the worst."

Asked about their relationship now that Ryuji is famous, Miya answered that nothing has changed as friends. However, they can no longer meet as often as before, because they are busy and their schedules don't line up. Both are still single, and they joked that if either one got married, the other would panic. According to Ryuji, Miya also has the highest possible level of trust from Ryuji's family. As for the staff member present, Ryuji said that although they usually don't get very excited, they do when Miya is around.

Members of the owner's family served a dish and challenged them to guess what it was. Ryuji and the companions all answered pufferfish, but the correct answer was tuna sinew, a part that is normally thrown away. Ryuji conceded, "I'm a failure as a culinary researcher," while praising it as very delicious. It seems to have been prepared in a style close to tatsuta-age.

The tempura batter had bloomed beautifully. Ryuji recommends dissolving grated daikon and ginger into the tentsuyu dipping sauce and coating the squid tempura in it. Ryuji also remarked that the squid was cooked perfectly. The tentsuyu is made by Miya's mother, and Ryuji says the aroma of the dashi is completely different.

According to Ryuji, the restaurant's snacks to go with drinks have been delicious since its sushi restaurant days. It was a place that not only made sushi but also served snacks with drinks, and would put together a course meal on request.

Ryuji revealed that this restaurant was also where they brought their very first partner. Despite not having much money at the time, Ryuji ate everything that was served. When paying the bill, the owner asked, "How much do you have on you right now?" and said that although it was actually more expensive, since Ryuji had brought a partner, whatever amount Ryuji could pay would be fine. Ryuji said this is something they will never forget, and expressed gratitude once again. Ryuji was also moved that the food is still very delicious now.

During a scene enjoying fried pufferfish with a highball, the conversation touched on the fact that Ryuji has already turned 40, the same age as the owner's son, in other words, Miya.

Toward the end, a persimmon salad was served. It was a dish the family tried making after seeing it on Instagram. It's a popular item, and Ryuji remarked that they understand what drinkers like.

Miya's mother remembered often scolding Ryuji when young. One thing was not looking people in the eye when talking. She warned that even with a small build, not making eye contact would make Ryuji come across as arrogant. The other was jiggling a leg, which Ryuji was also told to stop. Ryuji laughs that they asked to be let off about the leg jiggling, since it happens when relaxed, and were just barely forgiven.

Ryuji cited "Don't lend people money" as a lesson often heard from the owner and their spouse. The words are the owner's. If someone asks to borrow money, you should hand over whatever amount you can spare at the time and say, "This is all I can give, so take it." The idea is not to lend, but to give what you can. Ryuji still remembers this lesson and says they actually put it into practice quite a lot.

Of the chawanmushi served to close the meal, Ryuji was delighted at how well the dashi came through, and said they never thought they would get to eat these people's cooking again. The owner modestly said, "Our food is simple." Ryuji replied that, coming from someone who eats a lot on a regular basis, it really is delicious. Ryuji also said that the desire for people to eat good food shows in the dishes, and that the restaurant's cleanliness and tidiness show that they approach the food business with sincerity.

In the closing remarks, Ryuji once again asked viewers that, although this video would be published, they make a reservation if they come. The restaurant also said that it will turn people away when full, so they would like people to come only when there is room.

The conversation continued even after the shoot wrapped. Ryuji described Miya as being in "the top three people who have influenced my life," and perhaps even the top one. The two have gotten angry at each other and been scolded by each other, and have even had a physical fight. Even so, they apologized the next day, and they still drink together today. Affirming that bond, the two raised a toast once again.