Hi from Canada! I came across your videos when researching the best kaiten sushi in Tokyo, since I will be visiting in November. Thanks for your recommendations, I think I will be checking out Hama Sushi! :)
Hey!! Hama Sushi is cheaper and better quality than Kura Sushi and Sushiro but just fyi, there aren’t as many locations within the popular areas of Tokyo. Thanks for watching and commenting!! Hope you have a great trip!
Mama told me to eat natto, "it's gourmet food.'" Finally, at 73, I hold my nose and eat it for vitamin k2 (minimize atherosclerosis and osteoporosis), spermidine (autophagy), nattokinase (reduces blood clotting), and other vitamins and minerals. Bless her heart, Mama knew best.
yeah it's a favourite with me since we discovered it in some random location like Okinawa and I always keep an eye out for it since - unfortunately there don't seem to be any in immediate Shinjuku/Shibuya locations
I see no reason why you should put just neta in soy sauce instead of rice when eating nigiri. Unless the rice is really loose or it's drenched in soy sauce, it's not going to fall apart. On the other hand if nigiri is not made by a well trained sushi chef, the neta is almost bound to fall off when nigiri is turned around.
@@MaxKimura Oh, I'm not saying you're doing something wrong - on the contrary, I know that's how it's supposed to be done. But I know that in many conveyor belt sushi restaurants the workers simply put neta on top of machine-shaped rice without even pressing (unlike chefs, who shape rice by pressing it onto neta). So I just pity you are struggling so much to do the proper thing when using soy sauce while I know it's all in vain ;_;
Great review
Hi from Canada! I came across your videos when researching the best kaiten sushi in Tokyo, since I will be visiting in November. Thanks for your recommendations, I think I will be checking out Hama Sushi! :)
Hey!! Hama Sushi is cheaper and better quality than Kura Sushi and Sushiro but just fyi, there aren’t as many locations within the popular areas of Tokyo. Thanks for watching and commenting!! Hope you have a great trip!
@@MaxKimura thanks for the heads up!
Mama told me to eat natto, "it's gourmet food.'" Finally, at 73, I hold my nose and eat it for vitamin k2 (minimize atherosclerosis and osteoporosis), spermidine (autophagy), nattokinase (reduces blood clotting), and other vitamins and minerals. Bless her heart, Mama knew best.
Max oppa back!!!! haha, post more izakaya chain or food in next video!! Keep it up!!!
Appreciate it, thanks for watching!
You should half turn the tuna on its side then grab it that way so you can just dip it into the soy sauce much easier.
Thanks for watching!! Appreciate the tip!
Why does when you eat it, it really looks good? I am really going to try it next time I visit Japan. Awesome content.
yeah it's a favourite with me since we discovered it in some random location like Okinawa and I always keep an eye out for it since - unfortunately there don't seem to be any in immediate Shinjuku/Shibuya locations
Yea… really wish they had more locations!
Which location is this Hamasushi?
Where is this particular hama sushi located at?
Getting a feel of how much you can eat from this video! Hahahaha
That natto with the grated yam one. No.
Well… this was nothing!! Hahaha 🤣 Hope you had a nice holiday season!!
How about a video on Uobei Sushi next?
Definitely!! Nice idea, I haven’t been there before. Thanks for watching and leaving a comment!!
❤️❤️❤️
カッコイイね。(^_^)
はま寿司行ってみよう☆
ご視聴ありがとうございます！
I see no reason why you should put just neta in soy sauce instead of rice when eating nigiri. Unless the rice is really loose or it's drenched in soy sauce, it's not going to fall apart. On the other hand if nigiri is not made by a well trained sushi chef, the neta is almost bound to fall off when nigiri is turned around.
Hey, thanks for watching. It’s a habit that I’ve kept ever since I can remember. We all have different quirks when we eat. 😄
@@MaxKimura Oh, I'm not saying you're doing something wrong - on the contrary, I know that's how it's supposed to be done. But I know that in many conveyor belt sushi restaurants the workers simply put neta on top of machine-shaped rice without even pressing (unlike chefs, who shape rice by pressing it onto neta). So I just pity you are struggling so much to do the proper thing when using soy sauce while I know it's all in vain ;_;
tuna and corn😂
そばを見直すために長野に来てください。地元の手打ちうどん屋さんと県庁の温泉へご案内します
長野良いですね！いつか行ってみたいです。ご視聴ありがとうございます！
do you have instagram
I’m not active on social media but maybe in the future. Thanks for watching!