Tempura Sobaya Shūgetsu 1 Chome-30-2 Asakusa, Taito City, Tokyo 111-0032 Cocktails The SG Club 1 Chome-7-8 Jinnan, Shibuya City, Tokyo 150-0041

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What are we having?

The one that everybody told me to get.

Which is?

Creamier.

And why is it good?

It's made of Hokkaido milk.

Well, it must be very good.

Kasing haba ng pila.

The best talaga na soft serve is the one from Hokkaido.

Are you excited?

Tagal muna to gustong kainin, di ba?

And? And?

No comment?

Oops, sorry.

Mmm.

It's not so sweet.

You can really taste the milk.

It's very light.

At same time somehow creamy.

Light in a sense na...

Okay, no, no, no. Let me rephrase it.

It's milky.

And parang marami. Mapakapara.

You can eat a lot.

Marami kang makakain ito.

Hindi siya nakakasawa.

Habang you're letting it sink in, you know?

Meaning, parang di lamlam laman mo siya.

Alam mo yung pag kumain ka ng isang bagay na...

Ang tagal.

Kain, kain, kain.

Lasa, lasa, lasa.

Parang nabibitin ka.

Ito yun.

Nakakabitin siya.

Tingnan natin mga malakas family kung habos na na sila.

Ito na yung lunch namin. Nauna yung dessert.

Everyone seems to be enjoying their ice cream.

We are having unagi.

Wow. Okay. Two hours from now.

2.5 pickup time.

For this... What is unagi?

Pero maliit lang ha. Ganun lang parang sandwich.

Unagi on rice.

Interesting.

Okay. Let's wait for our turn.

So it flattens the batter.

Flat tempura.

There you go.

This is gonna be a first.

Thank you.

So it's regular tempura.

It's like... No? That's flattened.

So it's double cooked.

Fried and flattened.

Lastly, no need to press pala.

Hindi natin nakunan pero that was it.

You press the button. Two minutes.

It's like eating a wafer. Maybe.

Like that.

Press the button.

Shrimp cracker.

Shrimp tempura chips.

Interesting.

Yung shrimp parang pusit na.

It's like squid already.

Because it's so, I guess, cooked.

Okay. Since hindi tayo nakahanap ng kainan pa.

Kasi sobrang tagal yung kanina.

So we're gonna try another one.

The best to always take the side streets.

Para dire direcho yung lakad.

Yan yung main street. Yan yung avoid natin.

Dito tayo sa tabi tabi.

Sana ito na. Maybe.

This is soba and tempura.

Is it this one? It is?

Is it this one?

Okay. Ayan si dad nakapilan oh.

Dito tayo.

Gutom na mga malapas.

Are you guys very hungry?

I think they are.

Hello.

So it's just soba and tempura.

Mmm.

Yeah. I want to order extra.

It's so sweet.

And so bouncy. The batter is stretchy.

And light.

That's how I like it.

It's so good.

Cheese. Cheese.

Ito yung dipping sauce.

Thank you.

Sarap.

Yeah.

First time to what?

Mmm.

Sat na.

Sat na yung soda.

One more piece?

Hindi. Actually two.

Super piece yung order dito.

Do you want one?

Hello.

Ako 12,000 steps.

Tempura falta na ako dito.

What?

Hindi ako.

Hindi pa. First day pala ako ng tempura eh.

Yung tempura niya masarap.

Masarap. Try it mom.

It's so juicy inside and it's so fresh.

It's milky no? Milky.

Milky. The batter is crunchy. Light.

May bang batter kasi medyo doughy.

May iba naman sobrang crunchy naman.

Tapos ito yung cut ng shrimp.

Yung pan-fry niya, saktong saktong lang talaga.

Yung medyo marasado pa sa loob.

So it's the right temperature and expert na siya.

Daddy food vlogger na rin.

That's what I always watch.

Actually, si dad may hiling manood ng mga documentaries ever since before.

Yeah, Nat Geo, ganoon. Dad would always watch that.

Mga food vlogs. Anong pinupload niya?

But way, way, way before pa.

Parang wala pang social media.

Wala pa. Tibo pa. Tibo.

You want one?

So, cold soba.

May sauce ka pa sa tempura.

Thank you, Camille, for a lovely lunch.

Di kami nag-treat ng family.

Thank you. Bye-bye.

That was a really good meal.

Hit the spot.

Alam mo, pag nagbakasyon ka, di ba, lakad ka lang ng lakad.

Tapos, gutom ka. You just wanna eat something good and familiar.

And something that really hits the spot.

And this place did. This small little tempura udon place.

Ito siya, guys. So, I guess, just download the app, Google Translate, screenshot this, and then you'll find it.

Ito siya, guys.

This is for our order.

What did you guys get?

Quail egg. Do we do quail egg?

Yes.

Duck form.

Chicken neck.

Chicken skin.

May gizzard na tayo.

Maybe two gizzards na.

Mushrooms, leeks.

Chicken.

What's that? The mushrooms?

Malinam nam.

This is chicken skin.

Salty and then with sauce.

Mmm. Try the one with salt lang. Ito, with sauce.

Masap e. Pero mas gusto ko talaga with. So pag chicken skin, mas gusto ko yung salt lang.

Ano e? What did you get?

The cartilage.

Cartilage.

Cartilage.

Cartilage pa.

Ito, ito.

With salt lang, no? No sauce?

No, that's all I have. I think more.

Ah, okay.

I'm gonna try the one last one.

Mmm. Siyap ng cartilage.

Ito, ito, ito.

Mmm.

Chicken wing with sauce. Chicken wing with salt. Tikman mo na natin yung chicken wing with salt. Ah, with salt lang.

Ang linis ang lasa, ano? Yung manokris mo, masarap e.

Mas type mo rin may salt?

Ikaw? May sauce?

Yeah, ako rin. May salt lang.

Yeah. Sana mas tosta pa ng konti.

Ito nag-caramelize, kaya tosta.

Dusog, pagod, and medyo nakaitog na ng konti.

Pero maglakad-lakad muna tayo.

Thank you. Arigato gozaimasu.

Lasing na, lasing.

Asia, 50 Best, Super Random.

Here we go.

Alright. Thank you, Tokyo. Good night.

S-G-Low.

S-G-Low.

Very nice.

When did this become part of the 50 Best?

Begin at 18.

I think the most key ingredient is the cacao nib.

Oh, that's why it tastes like chocolate.

It's not like a sweet chocolate.

For the chocolate in it, we use the cacao nib to infuse for a long, long, long, long time.

Traditional Izakaya cocktail.

But it's super sweet and sour for the foods.

Because they're eating foods and they drink the cocktail.

So it's super sweet and super sour.

But this one, we make a clarified, so it's very fresh.

It's so good.

Finally, nakahanap kami ng inuman dito sa gilid.

Side street.

This is inspired from the Toriyaki soup.

So we used the ginger and the lemongrass to make it like a Swiss cocktail.

This is like a cayenne pepper.

But sliced.

It's a video.

Oh, it's a video.

Thank you so much.

Ruby has been in Japan for 6 years.

Oh, 6 years. 6 months.

From Shanghai, right?

You have 6 years already divorced.

Alright, take my good money.

Thank you.

You need the receipt?

Yes.

You had a very, very good time. Thank you.

Wanna have a shot with us?

You have to have a shot.

We're only doing this because of you.

We were ready to go home.

So this is kind of, we make, actually we are making our shochu.

And for the, especially cocktails.

Because normally Japanese drinking the shochu for straight or with water.

We designed it for the cocktail.

It's more high BB.

Oh, okay.

And more clean taste.

Is that already a cocktail?

It's already a cocktail.

Oh, okay.

And barley shochu.

Barley shochu.

And the plum.

And a little bit cacao.

Oh, wow.

Can you buy this somewhere?

Yeah.

Alright, to the next chapter.

To the next chapter.

Best of luck.

To the culinary.

Thank you for having us.

Thank you for having us.

Thank you so much.

Thank you so much.

What is your day off?

I don't know.

Cheers to that then.

What does that mean?

What does day off mean?

That's actually really good.

It's light, right?

It's not strong.

That's really good.

It's not strong.

Very, very good.

That's a nice shot.

Do you have some days in Tokyo?

Until the 10th.

Yeah, until the 15th.

Oh, it's a long time.

They like to go to cocktail places.

Cocktail bar.

It's our first time here.

Do you have any recommendations?

What's your favorite cocktail bar apart from this one?