念願の来日で外国人が鉄板焼きに感動！海外の反応

So, can you introduce yourself and where are you from? I'm Stian. I'm from Norway. I'm Kristin. I'm also from Norway. So, nice to meet you. My name is Daisuke. Nice to meet you, too. So, when did you arrive in Japan? A little over a week ago. And you only stayed in Tokyo? Or you went somewhere else? We went to Osaka. And then we visited Fujiyoshida. And then we came to Tokyo a few days ago. Did you enjoy the trip in Mount Fuji? Yeah, very much. How many more days will you be staying? Three more days, I think. Going back to Norway. So, we are going to try Japanese food from now. What kind of Japanese food did you try so far? Most of it. Tonkatsu, yakisoba, ramen, Isakaya. Some good fish. I want to take you to a good teppanyaki restaurant which includes beef and some veggies. Also, fish. So, I think you can pretty much enjoy the whole Japanese meal. Yeah, sounds really good. Okay, so let's go. Let's go. We got to the place. Alright, so let's go. So, what do you want to drink first? What do you want to start with? Have you ever tried Japanese alcohol? Like sake, beer, Japanese beer? We drink quite a bit of Japanese beer. We also buy a lot of Japanese whiskey at home. Yeah, we really like Japanese whiskey. We are going to take some bums with us home. I see. I think we might go with a draft beer here. Yeah, I'll take a draft beer as well. It's nama beer. Nama beer. Nama is draft. And Japanese people want to start with beer first. So, before we eat, there's a towel to clean up with our hands. It's warm. Yeah, it's warm. It smells nice and citrus. Yeah. Do you have this kind of custom in your country before you eat? And you clean your hands? No. Not at all. Do you have any recommendations? I asked her to make two kinds. It's really good. So you can enjoy two tastes. Do you have any allergies? No allergies. So, this restaurant is teppanyaki. So the chef will make beef and some veggies and fish in front of us. On a hot plate like this. It's like an open kitchen. I think it's good to see. We've never been to anything like this before. No. In your country, when you go to a restaurant, the chef will make it at the kitchen and bring it to your table, right? It's an open kitchen. It's nice to see how the food is made. Yeah. Did you study Japanese? Because you said arigatou gozaimasu. It sounds like a good conversation. We learned a few phrases and some words. And how to read hiragana and katakana. It's hard to learn, of course. We like using some phrases. What brought you here? Why did you decide to come to Japan? I think it's the full experience. It's a great place to be. I can't narrow it down to just one thing. It's the people. It's the food. The very nice things to see. Both the architecture stuff and the nature. Yeah, it's a beautiful place to be. It's a little bit far. Yeah, it is. It's maybe around 20 hours. There's no direct flights, I think. No. Maybe Frankfurt? Denmark, actually. How did you know about Japan? What inspired you to come here? I think we grew up when things like anime and manga became popular in Norway. I remember I read Dragon Ball when that came to Norway. In Norwegian. Oh, I see. When I was a little kid. It was a time, I think for like 10 years, where anime was really popular in Norway. It's not as much on the TV anymore, but when we grew up it was. They had the books in the stores. The manga and stuff like that. I always thought Japan was a fascinating and very cool country. I kind of had it as a bucket list item. I need to go there. And now this is our first time. Kanpai! I know how to say it in German. In Danish, it's a skål. How do you call it in Norwegian? It's the same in Norwegian, skål. They just pronounce it a bit different, but it's skål. So there are many common phrases between Danish and Norwegian. It's almost the same language, kind of. It's just pronounced a bit different, but it's written the same. Oh, written the same. Very similar. Oh, I see. So first, boiled beef, and this white stuff is potato. But it's like a sticky potato. Kind of strange, but very nice. Do you use chopsticks? Yeah, always. We also have chopsticks at home. So when I make Asian food, I like to use chopsticks. Really good. Wow, that's very good. Soft and tender. Wow, that was super good. Meat and beer, it's a good combo. Yeah, definitely. Can't go wrong. So have you been to other Asian countries as well? I went to Korea. Korea? Yes, university in France. Oh, I see. Somewhat educational. There's a lot of beer, but also some educational things. The only countries you've been to in Asia is Korea and Japan. How about you? Just been to Japan. Do you think there's any difference between Japan and Korea? Yes, absolutely. I'd say they are similar, seen from European eyes. But when you experience it, you can feel a lot of differences in the culture and how people behave and how things look. I think it's maybe like surface level, kind of similar, but when you get into it, it's very different, I think. I think Korea maybe has more bigger flavors, if that makes sense, like kimchi and spice. So do you also eat fish? Because I think Norway is pretty famous for salmon. We import a lot of salmon from your country. If you go to a supermarket in Japan, there are so many salmon coming from Norway. Chili and Norway are the most countries we import from. It's wagyu roast beef. And kind of European style, balsamic vinegar. White fish, we call it suzuki. Mushroom. Do you know what these vegetables are? That is lotus root, isn't it? Yeah, exactly. Do you have it in your country? It doesn't grow in our country, but we can buy it in a can. Oh, okay. And this is like beans. Long beans. Oishii. Oishii na. This is unlike any roast beef I've had before. Yeah, it's perfect. Delicious. Some more sauce on it. Yeah, that's good. The beef by itself is good, but the sauce elevates it. So you eat salmon a lot? Yeah, it's probably the most common fish. How about fish, like white fish? We also eat a lot of cod. Oh, cod fish. Fish and chips. We don't often fry it. We maybe boil it. Our grandmother would do it. Oh, okay. Wow, that's interesting. It not only looks really good, but it smells delicious. It's really great to see how they're looking at the food. Makes you really look forward to tasting it. Fish with skin. That's a good part of it. Can't wait. Do you want sake? We can share. Sure, we can share. Pick the glass. Pick the cup. Bigger one. What sauce is this? Mushroom. Mushroom sauce. Sake? This is sake. It's from Wakayama prefecture. It's kind of close to Osaka. Another kanpai. That's really good sake. Very nice and balanced. Help yourself. Itadakimasu. I want to try the pizza. It's so simple, but so delicious. The fish was great. You try the look of it. I think it's really good. Very nice, very crunchy. Try some of the fish. Wow, that is perfectly cooked. Nice and soft. Nice and soft, but it's not raw. It's cooked thoroughly. That is difficult. I've cooked a lot of fish, but it's never this good. And the sauce is amazing. Crispy. Sake with the fish really works. I think the sake really goes with the fish. Delicious. The mushroom? Yeah, of course. It's a bit hard to pick up with the chopsticks. Delicious. It's very nice and juicy. Soft. A little bit of a bite to it. Very nice and juicy, that's excellent. It's really good. You need the sake. Medium rare or? Some sort of between. I recommend medium rare. Yeah, medium rare. Medium rare. What's this? Beijing beef. And this is red wine. The fattiest part, sirloin. That's what we call it. And this is the aging part. We say it's aged for a while. And this is the meaty part, the red part. It depends on the restaurant how many days they will take for aging. But this restaurant says two weeks or three weeks to age. It makes it tastier and softer. You can really tell the difference between the fatty part and the meaty part. I need to learn how to make fish and mushrooms delicious like this. My fish is never this good. Coming from a fish country, this must be some of the best fish we've ever had. It's kind of hard to explain, but this one is gluten. New experience for us at least. I'm sure it's delicious, whatever it is. It doesn't really have much flavors by itself, but so many juices come from beef, so that gets... That's the best flavor. I think food is part of your experience in Japan. Oh, definitely. I really recommend foreigners to try the teppanyaki restaurant right here. You can eat fish, you can eat meat, you can eat veggies. Of course, sushi is good. Sushi is typical. Ramen is typical, but sometimes you feel more authentic experience. Yeah, it's really something else. Making the edges. So cool. We've actually not tried wagyu yet. We have not tried that before. Because every place we have been to that haven is very touristy kind of places. So I think it's a lot better to eat it at a restaurant place like this. That's authentic experience. Arigatou gozaimasu. We found sake. Kanpai. Skål. Very, very clean flavor. That looks fantastic. Oh, yes. Aging beef. Oh, okay. Later on, we can change some flavor with soy sauce and wasabi. Oh, okay. Yeah, this one. Yeah, I want to taste it. That's salary. Fattest parts of the beef. You can see how it bounces when he's cutting it. Yeah, yeah. I want to try the thing we don't really know about. Oh, yeah. Mm, yeah. That's a new texture. Yes. Very different from anything I've... I really feel that it's picked up a lot of flavors from the grill. Yes, yeah. That's really good. So you can try aging beef first. Oh, wow. Delicious. Wow. That is... Okay, I need to try it. So this was the aging? Aging. Oh, okay. Oh, yes. This is good. It's good. Yeah, I can tell from your face. You don't have to say any words. So soft, so juicy. And the flavors are fantastic. So much flavor when the juice just gets all over your mouth. It's fantastic. Try the red part. The meaty part. That is so smooth and soft. Such a strong beef flavor. Strong beef flavor. Yeah, yeah. Yeah, I don't have anything more to say, but it's just so good. Delicious. And the souring parts. Okay, I'll try it. Oh, wow. Wow. There's so much taste in the fatty part. That's so good. Just wow. Yeah. I've heard so much about Wagyu, but I've never tried it before, and now I understand why people say so much about it. Yeah, definitely. Wow. I mean, it's fatty, but it's not like... Greasy, right? Yeah, it's greasy. It's greasy, exactly. It's only the good parts. Yeah, yeah. So tasty. Wow. Which one do you prefer? The parts? The flavor of the aged beef. Oh, I see. I think I like the... There's some extra flavor from it, I think. Fatty part. Yeah, fatty part is different. The meaty part, you can get it in Europe as well, but the souring, fatty parts, only the Wagyu... Yeah, you can get it, and it's also very expensive. Yeah. They're all good in their own way, I guess. Oh, yeah. Yeah, definitely. Great experience to taste all of this. That was very well. Yeah. Wow. Wasabi always with fish, when you eat sushi or sashimi, but also, it goes well with beef. Also, this soy sauce is really good. Maybe it's a little thing, but yeah, that was a better soy sauce than we get in Norway. I want to try the pumpkin. You have a lot of pumpkin in Japan. Yeah, in Japan, we eat a lot of pumpkins. We don't eat a lot of pumpkins. Oh, okay. It's like for Halloween, we get pumpkins. There is one type of pumpkin that is sold in Norway called Hokkaido pumpkin. Oh, really? Yeah. It comes from Hokkaido? Yeah. It probably is from Hokkaido. That's nice. That's interesting. The strongest sake. Okay, wow. It looks like water, but it's very strong. Cheers. You got me. Yeah, you actually did. In the end of the meal, we will have rice. Oh, okay. Yeah, garlic rice. The last piece. Maybe you will miss it. The last piece. On one hand, it's more. On the other hand, it's so filling. Yeah, I know. So, that means you have to come back again to try more food here. The last one. The last one, souring. Yeah, so good. Enjoy to the end. The stick is so nice. You can pick up the chopsticks. Wow. I've never tasted rice like this before. It's really good. Wow. That's miso soup. Miso soup. Ah. Better than any miso soup. Yeah, that's the best miso soup. I agree. We are from winter. Miso soup. Yeah. But this is winter. Do you know what this is? Like a red ball. It's not a curry, is it? Yeah, you can try it. Don't tear it. Oh. Yeah, yeah. See inside. Don't throw it. Throw it. And that is... Oh, wow. So much flavor. Yeah, yeah. The texture is not what you expect. Oh, yeah. We call it umeboshi. Oh. I've never tasted anything like this before. It's like a treat. We went to so many places. How was it? Amazing. Yeah, it was really delicious. Like nothing we've ever had before. That was delicious, genuine temaniyaki. Okay. Yeah. Okay. Thank you so much. I hope you have a great trip for the rest of the day. Thank you, too. Okay, thank you. Bye-bye.