【明寂】黒造り / Two kind of cuttlefish salted and mixed with its own ink

コウイカの捌き方と肝とイカ墨を使った「黒造りの塩辛」の作り方

【明寂】 初鰹 新玉葱 / 器 渡邊心平 / Seared Bonito

Bright colorful neon stars flying in a black background

【Ikazukuri】The best way to eat squid. The squid is quickly prepared while it's still alive.

Pinas Sarap: Iba't ibang seafood ng Bohol!

【明寂】冷し鉢 / Assorted five different colors summer vegetables cooked with five different ways.

600 Customers a Day! A Hidden Self-Service Japanese Restaurant in a Remote Rice Field!

Geometric Neon Gold Triangular Background video | Footage | Screensaver

[ENG SUB] Cutlass Fish Kenchin-mushi and Yawata-maki | Professional Japanese Cuisine by Chef Kurisu

How To Fillet Cuttlefish

12分ちょいでわかる「イカ刺キムチ」の作り方

Rounded Neon Multicolored lines Animation Background Video | Footage | Screensaver

【明寂】丹波和え / Grilled Maitake mushroom and Green soybeans topped with grated Chestnut

[Three major delicacies in Japan] How to make karasumi! From preparation to drying [Mullet egg]

Made【The most powerful shiokara】that Kimagure cook thinks！！

Fish Kappou in Kyoto Japan - AGIYAO - 魚料理 あぎやお 京都

Long-established eel restaurant "Kawasei". Preparation starts at 4:30am. Unadon only1,400 yen!

東京麻布の「明寂」は開業７ヶ月でいきなりミシュラン２つ星獲得！シンプルの極地！

イカの塩辛黒造り　イカスミを使った塩辛

【鮨屋の仕込み】同じ魚でも仕込みは違う！魚の締め方～なぜ？解説付き～