İSTANBUL’DAKİ JAPON LEZZETLERİ 🇯🇵🍣🥢| Ramen, Gyoza, Sushi Roll, Sashimi Omakase, W/@erkkocak

İSTANBUL’DAKİ JAPON LEZZETLERİ 🇯🇵🍣🥢| Ramen, Gyoza, Sushi Roll, Sashimi Omakase, W/@erkkocak

Exactly. This is actually one of the oldest sushi restaurants in Turkey, one of the Japanese restaurants. There are really dishes that make you feel like you’re in Japan. How do they do it like this? Wait, I’ll do it like this. There’s a chopstick problem. No, no. Taking it in whole is our job anyway. It’s our job. Exactly. If I can hold it, I’ll definitely throw it. I come here when I’m going to celebrate something. How many watches do you have right now, bro? There is, you know. I said a fruit platter is coming, I guess. No, hazelnut note, no, orange blossom. Since I never got those. By the way, bro, I’m a chef by the way. What do you mean you’re a chef? There are many things to learn from you, bro. Go teach these to the Japanese in Tokyo too. Hello everyone from a new video. Today my guest is Erk Koçak. Welcome, bro. Thank you for having me. Hello. Hi. We had been talking for a while about making a video together. Yes, it was meant to be today. It was destined for today. Today we are making Japanese flavors. We will talk a bit about Japan. You actually went to Japan a short while ago. Yes, it was two months ago. I actually went after my watch passion, but, the flavors are of course different. We always have that conversation, bro, let’s go here together and do this. We need to have a grill session for sure. That’s for sure. The number of watch lovers is increasing. Absolutely. That makes me happy too, though. Let me tell you something? My watch passion started at home by watching you. I’m saying it openly and clearly. How happy I am. And I bought a few watches and I got them with your guidance. Yes, yes, we talked about some of them already. I know, I remember. But today we will talk a little more in detail. You talk about Japan. because I also have, I have a trip to Japan very soon. Okay. I do my best as well. Let’s start with a nice breakfast. Okay. Japanese breakfast? Soup. I understand the situation now. With ramen. Yes, yes. Japanese soup restaurant. Japanese soup restaurant. We will start with ramen. Maybe we’ll throw in a piece of sushi there. But today we will have visited Japanese restaurants all day. We will also show you the masters a little more like this. In Istanbul, especially places I enjoy going to, the Japanese restaurants I love This time I will be traveling with you. That’s why we are very lucky. It will be very enjoyable, hopefully. Talking about the time, talking about food, An incredible video is waiting for you. Don’t forget to hit the like button before the video starts. It’s very important for us to get likes at the beginning of the video, bro. Yes. Because it helps the video reach more people. That’s absolutely true. There’s also a hype button, you know. By the way, Erk has a channel too. It’s called Erk Koçak. Yes. Make sure to follow that as well. I’m writing it down below right now. Especially his videos, the videos you liked after pressing the like button Make sure to press the hype button. Does it appear when you press like? Does the hype come out afterwards? Yes, bro. You press like and it appears below. I can’t see it from him. There is no such button. I’m asking who is pressing what and how. And it only appears on the phone or iPad. It doesn’t appear on the TV. I know there is a large audience watching from the TV for that reason. They pause and immediately… You can try this here first then. You can test this in this video first. How does the hype button appear? Exactly. Okay. I understand. Of course, you don’t forget to subscribe. The video is starting. Today we are with Japanese flavors. Let’s go. At the first stop of the day, we have come to Tas Ramen & Sushi in Teşvikiye Neighborhood. We said we would have breakfast. We said we would drink our soup. That’s why we ordered our ramens. We also added a few more things on the side. I’m starting, look. Is it that fast, bro? Okay. I’m starting, for God’s sake. I realized your job is very hard. Both the preparation phase took a bit long. And we were hungry. Filming the images is really hard. I’m starting. Start, bro. Gladly. I also… God willing, if I can start. There is chicken ramen. You have rib ramen. Like this, yes. Phew. Should I taste the chicken first? Like this. Mine is a bit thick in consistency. As far as I can see. The broth, is drawn out with tahini like this, drawn out, drawn out. It takes a very long time to prepare. Is there tahini in it now? Of course. There is in mine. In yours. With chicken too. I will give you some from here now. Oh. Very nice. Have you missed it? I have missed it. Since Japan. I think. Asian cuisine, Japanese cuisine, is both more laborious than European cuisine, to prepare, to make and also healthier, and tastier. I agree. The biggest reason for that is the umami is very high in that cuisine, man. I mean all the sauces, vegetables or whatever protein you are getting they handle all of it very well and the Japanese put in the effort, man. This is not a hamburger, this is not a pizza. It’s not something that is prepared in a short time. The emergence of this plate takes about 68 hours. So the water inside boils for a long time and then it gets drawn out, drawn out to reach this consistency. I will explain the details. Here we have a sandō. Made from tenderloin meat, beef tenderloin. It looks very nice again. We have a cucumber pickle. Here we have karaage chicken and we also have our kimchi. Of course, these also teleport us to Japan. Yes, yes. I feel like I’m ready to have an amazing day, starting the morning like this… Let me taste this kimchi. Oh. It’s spicy. Spicy. It’s spicy. But it’s a nice kind of spicy. And very fresh. It adds freshness. I’m looking at this. Oh, these… To be honest. I can’t act at all. It’s not something I can do. How many people showed? In Japan, the chef sat next to me and showed me. I’m much better than before. We used to really fight like this. You can’t hold it at all, right? It’s very difficult. Very, very difficult. Now I can hold it a little again, but I have no claim to it at all. For example, holding these small things is harder. Yes. Aha, we got it. Enjoy your meal. Well done. My reward was spicy kimchi. I’m going to get some karaage chicken from here too. Karaage is very nice. It has a curry mayonnaise on top. And there are peanuts as you can see. Of course, we let this sit a bit. We cooled it down as usual. But it looks very nice. So which one do you like the most? Do you like meat in your meals? Do you prefer chicken? Fish? Meat. I like fish too, but I’m always a meat lover. Since childhood like this. But if you’re lucky to live in Izmir, you probably don’t have trouble accessing things. I don’t have trouble, but, I mean, in Izmir, for example, I think the number of quality kebab places is very few, very insufficient. The fish culture is more in Izmir. Recently, döner has become very popular. It’s become too much, but I love the other one more because I look for it more generally kebab, meat. I’m struggling a bit. When we come to Istanbul like this if we hang out with YouTuber friends and stuff and then a kebab place later. We can do something about that, have the experience. Let’s also make a kebab version. Let’s do it. After the Japanese version. Now let me talk a bit about what we are eating. You have a ramen made from rib meat in front of you. After being cooked on low heat for 48 hours, they take the broth out. They prepare the meat with soy sauce and let it rest on the side. They combine the rib meat broth with beef bone broth. In a one-to-one ratio, they add ginger and vegetables and boil it again for 20 hours. So after 48 hours, there’s also an additional cooking time of 20 hours. After that, the shredded rib meat is placed on top of the ramen. They use whatever broth is being cooked with the protein. For example, they make chicken ramen in chicken broth. If you are going to eat a seafood ramen, its broth is separate. They definitely do not mix them together. If it’s vegetable-based, it’s vegetable-based. That also becomes vegan, by the way. Let’s make sure to point that out. They make the noodles themselves. They make ramen noodles. They are different from the other standard noodles we know. When you hold it while eating this, you can slurp it like this on your palate. That’s one of the Japanese people’s favorite things. Really? Yes. The design is a bit different. If you notice, it has more elasticity. That’s why it holds onto the palate. So it says I’m not going, don’t leave me. It says pull it towards your mouth. Special in this way and there is a place that honestly does this in Istanbul I haven’t seen it much. In fact, I haven’t seen it at all. This place is made by itself. They prepare the chicken I have like this. They boil it together with the chicken bones. They separate the juice for 48 hours. They strain it and bring it up here. They combine it with tahini. Ginger, lemon comes in. They add soy sauce. They evaporate it gradually. They make it a bit thicker. Then they take it into a small container. They reduce it even more. And they make it as thick as possible together with tahini, turning it from a soup consistency into a denser form. So the formulation in the chicken is a bit different from the others. Some like it very soupy. This is actually a bit more like a dish. It doesn’t have a soup consistency. It’s not more liquid. For example, when I try to scoop it with a spoon, it’s not that liquid. So it’s a bit more concentrated, as you know. You can think of it like a chicken broth. Katsu, is coated with the ingredient we call panko. It’s fried. Then teriyaki sauce is added on top. Hello. I see your plate is half empty. Man, the flavor is amazing. And this meticulousness, is generally present in the Japanese. It’s the same with time. It’s the same in the car. It’s the same with the camera, of course, but my admiration for Japan is a bit different. Yes. I love Japanese cuisine, as I mentioned earlier. But this is at a level that won’t be inferior to those in Japan at all. To be honest, I couldn’t find anything like this in Izmir. In places that claim to serve Asian cuisine in Izmir. Something at this level, I haven’t had the chance to eat it. Because I live in Izmir. By the way, Tas Ramen opened 7 years ago. Its location was in another place in this area. It hasn’t been long since it moved to this area. It’s been 2-3 years. But it’s one of the firsts in Istanbul, we can even say it’s the first in terms of ramen. Because I hadn’t seen anything like it before. I mean, I’m quite familiar with food. Honestly, this style and consistency is made like this, I haven’t been to Japan yet, but I will go, I’ve eaten ramen in many places abroad. Especially in New York. When I compare, it’s really top-notch, it doesn’t fall short of what they have there. I’m looking forward to that too. You tell me so I can eat it, I don’t want to mess it up. I think you should get the sandwich. Let’s get started right away. I don’t want to mess it up. Bro, let’s start, go ahead. Shall we begin? Please, please. Of course. I’m going to eat this for the first time. I haven’t even eaten this in Japan or anything. I haven’t eaten it abroad either. But I see that there’s a rare-cooked tenderloin inside. Yes. Isn’t it? Correct. I usually eat this, the one with chicken in the world they like it more but I wanted to try the one with meat. Meat tenderloin. A beautiful shokupan bread. Butter on both sides. And with the ingredients inside… enjoy your meal. Successful. Meat but meat schnitzel. This is also a katsu after all. Coated with panko. As far as I can see, there is pickles on top again. There are mushrooms and cabbage. The sauce is truffle mayonnaise. This is exactly a snack on the go, isn’t it? Yes, exactly. Just as you said. So we are eating these since the morning. I don’t know what we will eat for lunch, but I’m eating and it’s going well. I usually eat while… People say that normally I wouldn’t crave it. They say it makes them crave when you eat. The way you eat is really going to make someone crave it. It’s natural, I mean, There’s no need to do anything here now. We love to eat. We love food too. I hope the viewers don’t mind. Hungry currently inaccessible, difficult if there are some people watching on the road I hope they don’t get too angry. Let them not ring our ears too much. But for example, I ring your ears while watching your videos. Erk puts some hours in my mind so much. While explaining the mechanism, while telling the story, Isn’t the story very important in a watch? Important. People want to establish a connection now. It’s actually like that even with the food they eat. If you think about it after a certain point. But it’s much more in a watch. Especially for the male side. if we need to talk. There aren’t many accessory options for men anyway. True. So it could be the wallet he carries all the time. But I mean the watch, is also a way to show his own choice, his own style to the outside world. Oh, I’m very fond of mechanical watches. There is a completely different engineering there, a completely different story, there’s history, there’s a past. It’s something to fall in love with, to follow with passion. But the other side of the job has also started to gain a lot of value. Everyone wants to have a watch with a story and to be seen as an individual carrying that story. I think it’s quite nice, I mean, the best accessory in terms of showing oneself to the outside world. You have also become a good watch enthusiast now. Very much. I wear a different watch in every episode. People always ask me, ‘Bro, what brand is your watch?’ I will buy one for my wife. There are many people who ask like that. I actually like it. Because people are interested. They are interested not only in the food they eat but also in the watch. This is one of the important things for me. Okay. We just had a nice breakfast together. I will have a surprise for you too. Really? Of course, of course. How could it not be? It has to be. We are guests here, but both guests, and in a way, we are watch enthusiasts, two watch enthusiasts. Let’s see what will happen? Then let’s do this, bro. Let the bill come. Let’s say the bill and get up. Let’s go as soon as possible. Because when I get excited like this, I want to get up immediately. Yes, yes. Alright then. Now to the next stop this time. You be my guest. And let’s move to my homeland. Our bill has arrived. I will read the prices one by one. Katsu ramen is 745 lira. We have meat sandwich for 895 lira. Cucumber pickles are 250 lira. We have rib ramen for 915 lira. We have kimchi for 340 lira. Chicken karaage. So, chicken karaage is 595 lira. An important topic. The noodles in my chicken ramen absorb the water the longer they wait. The reason there is no water left underneath is this. Of course, I let it sit for quite a while, so I should mention that specifically. I didn’t let it sit. You didn’t let it sit and it was watery… There are definitely some advantages to being away. Absolutely. You don’t deal with any of this. Camera, light, sound. So we talked, this happened, that happened. I focused on eating, I took care of my work. Everything was really delicious. Thank you. Enjoy your meal. For the first stop, it was more than… the expectations grew incredibly. just so you know. The rest will be nice too. Don’t worry at all. Then we are going to the place where you will take me now. Let’s go. Come on then. We are hitting the road. Bro, the breakfast was nice, I guess. Yes, really, thank you for the breakfast, but you have this concept everywhere now. you are treating. Okay, the bill is on you then. Yes. It won’t work like that. We should have a surprise for you then. You already brought me to Vadi İstanbul. We didn’t come here to eat Japanese food. This time I wanted to check out some Japanese watches. Citizen. Let’s go inside. Okay. I have a small gift for you. You know I can never say no to a watch, right bro? I know that now. Just like I don’t say no to food, I won’t say no to a watch either. Let’s go in and see. Let’s go in and see. There’s an Automatic ProMaster. Do we have a chance to see that one? I lose myself when I come to places like this watch shop. Well, our sponsor for this video is the dear Citizen. They became a means. I’ve wanted to make a video with you for a long time now. We wanted to, but it’s not very easy when we’re in different cities. To a memory of today, I eat that much Japanese food, you know. one for you too I wanted you to have a nice Citizen watch. That’s why we want to gift you this watch. Diving watch. You are already interested in watches. I am interested. You know. This is ISO certified. Do you have another diving watch that is ISO certified? I don’t have another one. I have a diving watch, but it doesn’t have ISO certification. Each watch is tested individually for ISO certification. You can think of it that way, to be able to obtain the ISO certification. So, you test a model just once and it means that all of the produced ones are waterproof. And each case is tested individually. there is testing. Specific pressure, specific standards. Watches of this kind are generally very expensive if they have it. This is still at a more accessible price point. It is one of the most reasonable watches to reach. Diving watches are not just for water. One of the leading ones in sports watch design. Still diving watches and chronograph racing watches, let’s say. Now, just as I’m heading to Japan… of course, wear it. Wait a minute. I will enjoy wearing it in Japan. Of course, the strap and all that, are all for the sea, for saltwater, to pool water and such. It looks quite sporty though. It’s sporty, you know. It’s not just for the sea. You can also wear it with jeans in normal daily use because it’s blue. You can wear it with jeans too. Honestly, it turned out very stylish. This color variant, I saw it live for the first time too. This color variant is really beautiful. Yes. I also really liked its shape. It fit my wrist perfectly. I mean, I have a wide wrist. This is 40 mm. In my opinion, it’s the ideal watch size. It’s very comfortable in size. Neither too big nor too small. Citizen is, after all, a Japanese brand. It’s a watch brand. This rubber is usually hard, it can be uncomfortable. They’ve managed that well too. Hope you use it well. If you have it on your wrist in Japan, you’ll remember me while carrying the sushi thanks to this watch. I’ll especially show you when I’m holding the chopsticks. I’m looking forward to it. I’m also eagerly waiting for that video of yours. Come and go, let’s see. Citizen actually means citizen. Yes, of course. So it’s very important for the Japanese. It’s one of the brands that set out so that every citizen wears a watch. The point of Citizen is already currently the world’s largest watch manufacturer has come to a situation. So it’s not just their own watches, they also sell the mechanism. I’m sure many viewers who are not aware right now are using watches that carry Citizen mechanisms. They might not even know about it. The machine inside, whether it’s quartz or automatic, belongs to Citizen, it’s a Japanese machine. Of course, it’s more preferable to get the complete Citizen watch, but. Definitely. I’m sure there are many watch enthusiasts among your followers. There definitely are. So. Keep asking me questions. It doesn’t matter. If not, friends, love your watches. The watch hobby is a really beautiful thing. I think it’s like this. Women can somehow be interested in jewelry or other things, but I think the biggest accessory for men is the watch. Really, I choose my watch according to my outfit in my daily life, very much according to my mood that day, I keep changing it like this. But this is very suitable for daily use. Sporty. You generally wear jeans and you like blue too. Exactly. Navy blue, shades of blue are incredible. That’s the exact shade I like. So thank you very much. It turned out very nice. It looks good. We can also talk about Citizen a bit while eating afterwards. Last time we taught another piece of content like that. It was related to cars back then. This time with food. what is this Japanese thing again, what it is not, how does it happen, more detailed while eating there as well, Then we continue the conversation. That would be great. So, are we hungry now? Well, of course. Okay. Okay. We got our work done anyway. What a nice hour. Great. Then let’s eat something now. Let’s go for it. We continue. We continue. in Akatlar We have arrived at Miyabi Sushi & Japanese Grill Bar. This is one of the special places for me. First of all, I would like to thank you again. Use it well. Yes. I am very happy too. That smile, you know. Yes, bro. I mean, it’s something really wonderful. Absolutely. For me, Miyabi, I mean, we are eating here right now but for me, Miyabi means, celebration meal. That’s why we are celebrating the hour today. Actually, I come here whenever I want to celebrate something. So this is a place you come to regularly this time. Exactly. Here with my mom, with my family, this is one of the places I come to with my spouse to celebrate something, especially one of my favorite places. Because it never disappoints me. They always offer the best products and at the same standard. So the standard never changes. I eat it the same way I did 5 years ago. In fact, I even checked the records first. I came here in 2017. All the meals I’ve eaten since then continue to be served the same way, at the same quality. It’s very important to me. We came here to celebrate the hour too. You’re filming here for the first time, but did I understand correctly? I’m doing the filming for the first time. Look, you’ve been coming here for 8 years, and you haven’t done the filming, you’ve kept it to yourself for 8 years. Surprise, surprise. We used the hour as an excuse, now we said Japanese cuisine. Your viewers have also learned as of today. In a way, you also belong in this kitchen. one of your individual preferences. Exactly. Okay, I got excited too. So what are we going to eat now? If you could give me some information about these as well. Of course. Because they all look different. I say I came from Japan, but there are so many options that we couldn’t eat them all there. Now these are a bit… more like what you would see when you go to America, or when you go to New York or London, a bit more suited to our taste. Japanese but Japanese products a bit more suited to our taste they have blended it in such a way. There isn’t that much raw fish then. Raw fish, yes, there isn’t much of it right now. You are right. It looks nice, yes, everything is very. It looks very beautiful. We have ebi tempura. This shrimp it has a nice tempura. There are tiger shrimp here. It’s one of my favorite dishes. Really it leaves a very nice taste on the palate, fills you up. Its umami is very high. We have a rainbow salad here. It is made from this surimi but It’s not like the surimi in Turkey. From abroad that surimi is coming. On top of the surimi avocado, There is tobiko on top of the avocado. That’s also caviar. Caviar. Yes, I mean on top of the sushis too. By the way, there is caviar. Are these greens too? This is called wasabi caviar. It’s quite nice. It has a bit of spiciness on the palate. It’s a type of caviar that will open up your nose and sinuses. Let’s see. Wait a minute. The name of this sushi is listed as Lobster Dynamite Roll on the menu. This is also listed as Miyabi Special Roll. This is one of my favorites here. You put that in front of me. Thank you very much, sir. These are one portion now. The portion comes in six pieces. It contains breaded crab. So it’s not surimi. When you say surimi crab, as you know, it actually contains essence. There is no real meat, but this has real meat. So we will eat the crab itself. Exactly. There is shrimp. Now we are coming back to that. In Japanese watchmaking, your watch is the ProDiver we just selected. There is also a Fujitsubo, but… I guess the stock has run out, maybe it hasn’t run out, produced a limited series. In commemoration of the 35th anniversary of the ProDiver series. That watch also has seafood like this. It has an interesting story. In 76 or 77, if I’m not mistaken. There was already something at that time. Challenge watch brands. Such deep diving watches are brought down. my watch can withstand this much pressure they were competing with their claims. Citizen loses one of its watches during these trials. Years later, the watch washes up on a beach on the coast of Australia, I think it’s Long Beach, there. They found the watch there. Years later, when they found the watch mussels and such are stuck on it. These shells are mussel shells. and it still works. And in his memory Fujitsubo, Mussel in Japanese. It already means mussel shell. In his memory, on that watch because it is stuck here it is in its 35th year Citizen a ProDiver… This collection has been around for 35 years. The watch we got for you today. You’re joking. Citizen’s diving watches field one of its most ambitious collections. There was also a special series like that. In their watches as well Citizen usually always has it. So an effort to tell a story. Taking inspiration from nature in design. Of course, when it’s a diving watch, you draw inspiration from the sea. here is the sea blue. In that Fujitsubo, the white, is in the color of the beach it hit, the white sands of that tropical beach. Very different. If we could have seen it today, when we stopped by, actually I had that in mind. I wanted to do something like that for you. But it wasn’t there. This is something that can always be found and I think it’s much more suitable for everyday use. Yes. We got you a nice watch. This is a watch that everyone will like. By the way, from what I’ve seen absorbed the sun and for example, if we were in the dark right now it starts to shine. The feature of diving watches now is already a diving watch anyway we are talking about a concept. After all, today divers more professional they probably use devices. I am not a diver. A professional diver, but when we say diving watch, that is already a design language. Back then, of course, in the years we were talking about, none of these existed. Technology, there wasn’t even a quartz battery watch. It already has to keep time accurately. It has to withstand pressure. The most important thing is underwater, deep when it descends into the dark sea the diver must be able to read in that darkness how much oxygen is left in the tank or something he/she should be able to calculate. That’s why phosphorus is important. It will shine well at that time. That’s why diving watches are phosphorus will be strong anyway. I just explained this in the store earlier. This is ISO certified, a professional diving watch. That tradition is still being continued. a prepared watch. But diving watches’ generally has such a thing. In my own personal collection in my watch collection there are probably the most diving watches. Bro, if you want then directly, with low-sodium soy sauce, exactly. Look, this is it. Low-sodium soy sauce. Is there low-sodium? Of course there is. Low-sodium. This is probably normal soy sauce. Yes. Put some of that for me too. Okay, let’s see. If you want, let’s do it this way. Now these are a bit colder. Those two are hot. Let’s start with those first. Then let’s move on to sushi. Okay. We’re not eating this with that thing anymore. We’re going to eat that with our hands. So we’re not using our hands for that anymore? This one with the thing. Look. I took it this way. Dude, I’m looking. I’ve trained quite a bit. Yes. As I explained in the morning. from where I came from with nothing at all I’m very happy. But there’s still a lot, I mean. It’s not enough, but at least look I can hold things like this now. Wait a second. I held it. Smell it first. First, take a sniff… It was going to fall, it was going to fall. Correct. It was going to be embarrassing, so I immediately put it in my mouth. How? Bro, the taste of this. at no other sushi restaurant I can’t find it. And the one underneath. Would you like to have it with a salad? Just the challenge for me. I’m already saying I’m having a hard time holding it. And you said to get it with a salad. Look, I got this one. But you’ll understand the difference in between. Let’s see. This coleslaw salad exists. like the one we used to eat at KFC before. Just like them. But of course… With mayonnaise, and stuff… Here now most of the things are available too. You said they have been maintaining the same quality for many years. They probably source some of it from Japan. They do, and really this job is very difficult now. Especially the issue of bringing products from Japanese restaurants is a mystery. Because they require a health certificate. And those health certificates are like this in Japan. For example, something comes up regarding a product. A health certificate needs to be obtained. The person got it in 1967. They are still using the health certificate from 1967 when sending abroad. There is no agreement on this matter between Turkey and Japan. food union, it’s not within the framework of a food agreement, Not within the framework. Therefore, they are struggling. So they are having difficulty bringing the product they brought again in the same way. They may have to bring it through Europe. The first attempt is nice, successful. Now we won’t be able to eat all of them this time. So it will probably be a lot. We are going by tasting. Tasting as we go. Ebi Tempura. I am taking one. You will take that one directly, of course. Take the biggest one. Let me take one like this. Not the biggest one, please. Look, there is something bigger lying over there. But look, this is really one of the most delicious Ebi Tempuras you can eat. It would be better if you made it with whatever is inside it. We have cooled it a bit, of course, since we got carried away with the talk. In the case of tempura, the Japanese flavor is different, man. It’s very different from the others. If you notice, the product is very good. Very nice. Very fresh. Really beautiful. Of course, we let it sit a bit. We had to let it sit, but it’s still nice anyway. I can’t imagine it when it’s hot. It’s really very delicious. When I was in Japan, I saw this the previous month, man. Even street food… I mean, they make it with a passion. And somehow, the flavor you get is always above average. My admiration for Japan comes a bit from there. Here are cars, watches, cameras. In all of them, you see the craftsmanship. Television. Wherever you go, the Japanese have surrounded us with Japanese brands. A country that has gone through a great trauma like World War II, rising up from where it fell, this place it has come to really deserves respect all the way. For example, Citizen has a similar situation in watches. Right after World War II. The CEO of Citizen says that we say that we will catch up with Switzerland and so on. So in the world of watch production. In 10 years, especially after the quartz revolution. For example, the Japanese call it the quartz revolution. Now let me explain that a bit. your followers’ friends may not know much. So quartz means battery-powered watch. Now, it’s not a shame if your follower friends don’t know what a mechanical watch is. So I learned at a late age too. After I learned, I became a fan, but I learned late. Before, there were no battery-powered watches like this. Before, there were manual winding watches and then automatic watches. Watches that wind themselves instead of being wound by hand. Then, based on the vibration of quartz crystals, quartz watches emerged. Again, as a Japanese invention, sir. Until that time, watches were a very expensive luxury, which was hard to access. Especially a mechanical watch that is precise. The Japanese are, in a way, finishing off Switzerland. It’s a ten-year process that started in ’69. Post-war. Post-war. At that time, the Japanese called it the Quartz Revolution. We discovered the quartz watch. We made the quartz wristwatch. This is a revolution. If you ask the Swiss, they would call it the Quartz Crisis in the literature. So why is it a crisis? If you look at it with an impartial eye. Is it a crisis when they don’t sell? There is an innovation at hand. It’s a crisis for the Swiss people. There is no crisis for the world. Yes. For the Swiss government, if there is a crisis for its economy, then there is. Otherwise, there is an innovation, something has been discovered and there is a reality. They have made wristwatches cheaper and accessible for everyone. Yes. But of course, when it becomes cheaper, in a way, it also loses its value. Now, in today’s world again slowly mechanical the value of watches has already recovered later is gradually increasing in the past years. A mechanical watch actually does not have a battery inside… Of course, there is nothing. Nothing. Just the gears, along with the springs… I’m giving an example by shaking it. The movement mechanism… When it shakes, we call it automatic. But the essence of the mechanism is the gears, the teeth, the springs slowly releasing the compressed energy while measuring time with oscillation. That’s how everything actually started. After that, winding the clock every day became difficult for people. Especially with pocket watches at first, of course. It transitioned to wristwatches. After switching to wristwatches, you need to wind it every day or every other day. If you forget, you won’t remember whether you wound it or not, and that causes problems. To make things easier, they invented the automatic watch. A rotor was added inside. Thanks to gravity, as your arm moves, the rotor spins and it starts to wind the watch little by little by itself. Thus, the hassle of winding was eliminated. So as long as it stays on your wrist, it takes energy from you and in a way, it feeds off you. It gets its energy from you in a wristwatch. I think the quartz revolution. When the Japanese invented the battery-powered watch, everything changed. Actually, the basic working principle is still the same, but that engineering has decreased, of course. It has become easier to mass-produce. In factories, they just press a button. But thanks to this, the topic moved from there to here. Citizen’s prophecy is coming true. Currently, a very large part of the world’s watch production is still Citizen. So the Japanese, especially Citizen, are carrying it on their backs. They don’t just produce watches. They actually produce mechanisms too. They produce mechanisms too. Yes. They sell mechanisms under the name Miyota. There are so many watches around that use their mechanisms. In a way, thanks to this, watchmaking has actually survived. Even the Swiss need to encourage it. Yes, it has put mechanical watchmaking in a tough spot, but it has recovered. That’s a different story. I told that on the channel; it has a nice story with both design and different strategies, it has bounced back. Swiss watchmaking has already stood up again. But thanks to what the Japanese did, we were able to wear Japanese watches on our wrists and walk the streets in our childhood. We could read the time, we could measure it. Because before that, these things were really a luxury. And I think there’s something like this. Now I wear watches from a few different brands. Among these, there are European brands, there are Swiss brands. From what I’ve seen, the accuracy of Japanese watches, meaning they lose seconds, is much rarer. There are some that lose 3-4 seconds a year. Yes, and that’s where the quality varies. For example, Citizen has different series. There is a section called Series 8. This product is available in different price segments, now it can be found for 3 lira as well, It can be found for 30 lira as well, it can be found for 300 lira as well. In fact, it can even be found for 3000 lira now. Anyway, you decide how many zeros to add next to that 3. But there are products available in different price ranges. Everyone can choose and buy one according to their budget. Many factors contribute to this availability. Citizen has discovered titanium, which is also good for nature now, and I really like that, for example. You have just come out of World War. Brother, your country dropped atomic bombs on people. Something has happened in your country. And you are still trying to protect the environment, you are trying to eat healthily, you are working on healthy nutrition, to protect the environment. Did they make the first titanium watch? Exactly, I’m getting to that now. They made the titanium watch and then… powered by light energy, not normal light, that is, not even sunlight. You also made the first wristwatch powered by solar energy. Right now, they have developed it further. They have already taken over the American market. With innovation, by finding new things, they have managed to do it with watches, with cameras, on television, with cars, let’s not call it an empire, but rather a giant with these and those. but they have become a giant country. It is one of the largest economies in the world. they manage to become something. Let me put it this way, bro, I have an automotive background, you know. Many people may not know. I prepared an automobile magazine for 17 years. I was at the helm of BBC Top Gear magazine most recently. Therefore, I use cars from many brands. The thing I see in Japanese cars is this, the Japanese car fulfills its duty. It doesn’t have to be ultra-luxurious. But it works perfectly, it works for years, it works with the same quality. They have integrated this into everything they do, including food, watches, or cameras. They have integrated all of these. That’s why I love both the gastronomy side of Japan, and their watches, their cars, they are very successful in everything they do. It was a bit warm when I went. Did you check the place you are going to? I checked, it’s 17-18 degrees so I’m a bit comfortable. I’ll eat comfortably, bro, don’t worry. There was a Miyabi Special Roll, we can get that. It also has caviar on it. Just like this when you hold it nicely… Thank you, thank you very much. Holding it from the top makes it easier. Bro, we managed the side but that was left. Let’s see. Wait, if I center it perfectly… Wait, I’m going to do this. There’s a chopstick problem. Did you see? Honestly, well done, very nice. Especially when I dip it in the sauce, I would definitely drop it. Now it won’t fall. If you put just a little sauce, it’s enough. I think in these kinds of things, you shouldn’t exaggerate the soy sauce. It shouldn’t overpower. It shouldn’t take over. I think so too, exactly. Pana crab, it has a very nice taste. There is no disturbing smell at all. No fish smell or anything. There is no heaviness at all. The tobiko on top is very nice. We have the fish roe we know, and also wasabi roe. That’s why he jumps both together. There’s wasabi here, it’s right here. Exactly. Isn’t that ginger? Exactly, bro. You know it’s harder to pick up small things. I got it, it stuck. We said we have a salad here. I’m taking that one like this. There are surimi at the bottom. I mean crab. cucumber, avocado. Exactly. There’s tobiko on top too. If you take it together, you can mix it a little. In fact, mix it all up, bro. Isn’t it very nice? Nice. But I mean, this surprised me a lot. The thing was nice too, shrimp as well. Let’s try one of those too. After that, I will make my vote. A master in Japan told me, the one at the bottom won’t move. Only the top will move. This one. Yes, That’s it. Did you do it like this when it was empty? It’s easy. These rice grains are a bit plump, if you notice. Better than many sushi places outside. There are different types of rice called Okameshen and Nishiki. They measure those rice in 3 kilos each. And the master understands its starch with his hand. So he knows what he has. And after 3 kilos are finished, he makes fresh rice. So when you come in the evening, you don’t eat the rice made at noon. I think this is one of its biggest features. At Miyabi, everything is prepared fresh. It’s prepared in small amounts. As it runs out, new ones are made. This is really very delicious, you know. The two are very different, for example, look at that. Right? Very different. Incredible. This is nice too. So many different flavors came through. My taste ability is very low. Is it called a receptor or something? I guess it’s just a little in my mouth. So many different ones. Friends always say. No hazelnut notes. Orange blossom scent and so on. Since I never get those. I mean, I can’t perceive them. Really, a lot of flavors came in this one. This one has quite a flavor. From underneath. I really liked the rainbow salad. I enjoyed it a lot. If I had to rank them here, I could actually put them all at the top. But this one is probably in the front. No, I’m going to eat one more of this one. You didn’t understand, let me say it again. Right? These are small anyway. You didn’t spread your caviar. Aha, I managed to take from the top again. Very little sauce. Here in Thailand, the masters are working. There are no Japanese masters, but the head master is from Japan, He worked in Osaka about 15 years ago for 2.5 years. This place, Miyabi opened 12 years ago. So the Akatlar area, is one of the first sushi restaurants in the Etiler area. It starts with the master and has continued since then. Since he trained in Japan, this method is actually Japanese style but I think of it as a bit more like the sushi bars in America, in New York. Is the same master still continuing? The same master. Whatever I eat has the same taste, the same quality, the same amount. Now, in sushi, I usually get stuck on one thing. The sizes are different. One is big, one is small. They can’t cut it properly. It requires skill. Here, it’s really handmade, even if they do it blindly, they can do it. It’s reached such a state. Let me taste one of these again. Of course. This time from the smaller one, I didn’t push it from the top this time at all. As you can see. My method. Actually, sushi comes like this. You don’t know. We’ve learned this, bro. If you did it with the top stabbing method, you have no risk of dropping it. It’s easier to dip. This was different. Let’s see if it will give the same experience again? They use a lot of avocado here. Almost 70% of the menu, I mean 70% of sushi options have avocado in them. That’s why they use imported avocado. There are fish coming from abroad. There are fish they get from Turkey. It can change depending on the season. According to the season, the fishing season can change. But the most important feature is definitely freshness. Do your job well, and you’ll get good results. Just like Citizen’s watch philosophy. Like a philosophy. We’re coming back to the same point again. For example, look, I just told you. You said freshness is very important. In Tokyo, I talked to a couple of locals there too. A taxi, it was probably an Uber driver. He warned me. He said, look, there’s a fish market here. They actually eat there, I mean. He said, if you want good sushi, go eat there. Yes. He brought me a bit of a struggle in the center of Tokyo. I went. I’m telling you right now, to the friends watching too. Most of them probably know already. There’s the Tokyo Fish Market in Tokyo. Fresh, the fish that came out of the sea that day, think of it like an auction for fish. They get the fish from there, cut it in front of you, and make sushi with a quick tck tck tck. How crowded it is, and all the masters from Michigan have passed through there. In their early days, when they were just starting out, they would go there just to not just to make money or anything, but to learn. He also talked about 2-3 places there. It’s like a school in that section. You must definitely go there. You probably already know. I will go. I will go to all of them. I will go to all of them out of curiosity. I will also watch you with curiosity. Because I will definitely go to Japan again in the future. Chasing this watch passion. This time, having a good guide, someone like you as a guide will hopefully give me joy. So, when people go to Japan, where will they look at the time, where didn’t they go? Honestly, they asked me this a lot, you know? I mean, I haven’t been either. How should I answer my follower friends? Everyone who will go to Japan, like, ‘Erk brother, I’m going to Japan, what should I get, where should I get it from?’ I don’t know, I haven’t been either. Now, I went and did a little research myself. There is a place called Nakano Broadway in Tokyo. Not just watches, but also magazines, periodicals, figures, anime, hi-fi systems, all of them are also from the Japanese, oh, now I remember, the guys are amazing with hi-fi systems too. Yes. There are places where you can find these. Think of it like the Doğu Bank in Istanbul. There, you can find almost every model of every brand. And of course, at more affordable prices. Also, Japan has a very strong watch culture. Yes. They have produced very big watch brands. Everyone wears them, and I mean really everyone. They pay attention to what watch they have. A paradise for a watch enthusiast. You definitely need to go to Nakano Broadway. You will also see the other things I mentioned because they are there. There are many stores. Besides that, there is a place called Bic Camera. There are also two chains called Yodobashi. Maybe there are more, but the two I know are not like that. They sell sofas on one of the floors, from cameras to televisions. They also sell hair curlers on the lower floor. On the other side, they also sell nail polish, and for example, they sell cameras on one of the floors. They sell watches in one part. Even if they don’t have the latest models there, there’s a good chance to find many models at reasonable prices. I recommend that place too. These are already in Tokyo… You probably won’t just go to Tokyo. Tokyo, Osaka, Kyoto. I’m not going to name names regarding Kyoto either. Let this be for my channel at least. I have a video that I published around the beginning of October. a watch from a watch brand in Kyoto shopping experience you’re watching that video directly. You can see the name there as well. Then you’ll even see the address. You are going there. I recommend that to you in Kyoto as well. Oh, of course, while you’re in Tokyo, in the Ginza area, Citizen also has a nice flagship store. It’s on a really beautiful street in Tokyo, a truly enjoyable street. There you can see both the new models from Citizen. Don’t worry, I will definitely download your video. I’m sure I’ll be able to explore much more comfortably after watching it. So what are we doing now? I don’t think we should finish this place. Everything was really nice. It was really beautiful, you know. But if we eat all of these, you said we’re going somewhere else later. I can’t eat that anymore, you know. We won’t be able to finish it, but you understand me now, right? I mean, why I came to Miyabi for a celebration meal. Because everything you eat is very delicious. Everything leaves an impression, you feel something different, you know. Absolutely. You feel like you’re eating not to get full, but to enjoy. Our bill has arrived. We had a Rainbow salad with Surimi for 665 lira. We have the Miyabi Special roll for 735 lira. We had a Lobster Dynamite roll for 945 lira. Our Ebi Tempura is 745 lira. Black Tiger Shrimp Tempura is 715 lira. In total, it’s 3805 lira. For two people, I mean with real meats and seafood. It’s a very beautiful flavor. It was very delicious. Now in Istanbul, it’s a whole different world, of course. I live in Izmir, as you know. I won’t comment on the prices. It’s more expensive in most places. Is that so? More expensive. It’s more expensive in most places. I can definitely comment on the flavor. So this is really the best seafood I’ve had recently, with the longest lasting taste of seafood that continues for me. It was really successful. They were all beautiful, though. They were all very beautiful. It was really beautiful. Thank you again. You’re welcome. We are going to the next stop. See you there. Let’s go. We’ve arrived somewhere. Yes. We’ve come to a very nice place. Very nice. But really, here they have also made small separate booths like this. Isn’t it just like in Japan? Right now, it has that exact vibe… even the color of the light. I mean, they’ve captured that here. Like this. How do they do it? I’ve already seen the first Japanese chef here, I mean, I was lucky to meet him in person. Mount Fuji is also behind us. It has a very beautiful view. Was it Itsumi? Itsumi SO. Itsumi SO. Exactly. This place is actually one of the oldest Japanese restaurants in Turkey. But I have to say this about the place. There are two restaurants in Turkey that are closest to the style in Japan. One of them is Itsumi SO. The other one is Udonya. It’s in Beyoğlu. Itsumi SO, on the other hand, opened near the İş Bankası Towers. This is the second branch. This place just opened recently. We are inside Hillside. Inside Alkent. It’s an amazing place in terms of price and taste. There are four different Japanese chefs on staff. The founder of this place is Shunichi Horikoshi. He/She came here in 1994. He/She established Itsumi SO in 2003. They established this branch in 2023. It’s really the kind of place where you can feel like you’re in Japan. There are dishes. There are a lot of things in front of us. Yes. Again, very different things. Especially, there is eel there. That eel is from two months ago. During my trip to Tokyo. my little son curious about their well-known products. So he watches a lot of documentaries and stuff. Is the eel being eaten or not, Dad? I had secretly fed him that there. Did he like it? So he liked it, he liked it. How old is he/she? 13. 13. Kisses your hands. Very beautiful. God bless you. He liked it. But where will you find it again, my son, again? I said there are eels in Turkey. I just took a picture of it a moment ago. I sent it to him. I sent him a message. Very beautiful. But this has been grilled. Probably the one you ate is a bit more raw. Not a little. Is it quite raw? I mean, I think it was completely raw, but we ate it in a strange place. The guy there doesn’t speak English either. We had a communication problem. Whatever we ate, we ate in such a place. Nice. This is called yaki unagi. Next to it, there’s a spice called sansho, which means three spices, there’s a bit of a peppery sauce. If you want, let’s start with that. What are the others later? I can explain those too. Okay, let’s see. I even included it among us. I took our spice too. Again, I’m being tested with chopsticks. But I guess we’ve gotten used to it a bit more now. Hey man. This is also a square, look. How many days did I stay in Japan? It’s a bit easier because it’s angular. Where’s the sauce? The spice is here. Oh, the sauce. But they’re spicy. It’s a spicy spice. Should I taste it? Should I just take a little bit? You look at it, for God’s sake. For your sake, I’ll look first. In the meantime, I couldn’t hold this anymore. Why did this happen? Is it too spicy? What about that green one, is it spicy? Is it something like wasabi, is it spicy? No, I don’t think it’s spicy. It’s a spice. But it’s not spicy. Alright, let’s see. Nice. I liked it. Umami is nice. High. If you notice, it gives a nice taste on the palate. The sauce is nice on top, by the way. Exactly. Here we have our gyoza. This is meat gyoza. We can actually say it’s like Japanese dumplings. The folding is different. It’s steamed again, but one side is grilled. So one side is burnt. This side is burnt, for example. But you can see the filling quite well from here. There’s definitely a lot of meat inside. There’s meat inside. Plus, there are vegetables. It’s like 50% meat, 50% vegetables. The beauty of this is that. It has both vegetables and meat. It traps its juice inside. So I think if you put it whole, it won’t lose its juice. Because if you bite it, it will drip. No, no. Putting it whole is our thing anyway. That’s our job. Exactly. You can also dip it like this in soy sauce. Yes. What is this? This is nothing. This won’t do anything to us. If I can hold it, I’ll throw it. That’s for sure. Nice. Of course, we’ve cooled it a bit. It wasn’t easy to shoot your videos, though. I mean, what time is it now? We’re still wandering, eating. From the outside, it looks so enjoyable and all. Let me check the time. It’s 7 o’clock. Oh, checking the time too. What’s the time? Very nice. I didn’t miss a second, look. We’re at 7 right now. Yes, it’s 7 now. We met at 8 in the morning. We started shooting. It’s been 11 hours. It’s really been a different experience for 11 hours. It looks nice. I don’t think anyone should get too excited. It’s tiring, you know. Anyway, sir. Where are we going next? Now. We have different plates here. This is probably mackerel. Yes, that’s mackerel. This is a dish called saba mirin boshi. It’s marinated in mirin sauce. It’s a sauce that has a vinegar-like consistency and is left to marinate for 2-3 days. How are we going to break this? We can’t break it with a stick, can we? Just look. You found a solution again. I took it with a clatter. Did you see? And look, I’m going to do this now. I separated it, did you see? Really. Whoosh. There’s a lot to learn from you, man. Yeah, yeah, just look at these. Go teach these to the Japanese in Tokyo too. Let me tell you something. It really separates nicely like this. This is of course… But this one is good. Is it? I’m surprised. The appearance is not very… inviting, though. Oh, this is good. Definitely better than eel. Oh. There must be a sweet sauce in it too. A sweet sauce. It’s very nice for me too. Let me put it this way. Actually, Japanese cuisine is a bit relative. It’s about who likes what. Of course, right? It’s a matter of what flavors one is open to. These are a bit fusion, I guess. Fusion, yes. There are mixed things too, you know. By the way, I’m a chef, by the way. How are you a chef? During the pandemic, I wasn’t just a YouTuber. I mean, I studied culinary arts in open education to pass the time. You know, everyone was… At home? They were making pide and stuff at home. Yes. Everyone was making bread like that. I said, we’re making pide by watching YouTube, we’re making bread, Everyone became quite handy. I thought I should study it in school. Yes, I said in open education. The exams were long anyway. In open education, it was remote. I thought I should study culinary arts in open education. What will happen, will it stick to my hands? The kids are also attending classes remotely and stuff. So I said I would study open education remotely too. It’s a two-year program. I got the diploma. Well done. So I’m a chef, you see. Right now, my culinary skills are still at the level of making menemen, but still. But we still talk with Erk. Today he says he’s a chef. He says he has an interest in photos and cameras. He says he has an interest in music. Well, I’m a chef, that’s the title. I mean, now it’s like a title. It has become a title for us. Don’t you go into the kitchen, for example? Well, I love it. What did I do during the pandemic? I had bought a cleaver, at home. I mean, I was going to make something with the cleaver. I was going to make real Adana kebab like real Adana kebab. I was so desperate for kebab, you know. Many of us did it too, but I remember, I know. My getting back into dealing with watches again, was because of the pandemic, you know. Really? I had taken quite a break from it. Because of the hustle of other work life. My friends who know me know that I have an interest in watches, my old friends. Everyone has a lot of time. Everyone is sitting at home. They start asking me about watches all the time. Should I get this, Erk? Should I get this, Erk? Shall we do this, Erk? Shall we do this, Erk? Friends who know. I also inevitably… Is there such a model that has come out? Where did that come from? I said it was nice again. So the fire we tried to extinguish with blood flared up again. Let’s say it that way. After that, again into the world of watches, a quick turnaround, I made a dive. Last year, you all had the 100th anniversary event in Istanbul. I also attended. They invited me, thank you. I announced it to my follower friends at that time. I invited them. Many of my follower friends also came. We also had the chance to meet face to face at that time. There, I have one of those watches on my wrist. It’s one of the Citizen watches I bought during the pandemic. They brought the watches to the museum and are displaying them there. One of the watches in the exhibition was in better condition than the one on my wrist. I had become quite something by then. There were gentlemen from Japan, from the sales team or the management of Citizen. They were quite surprised. Everyone is looking at the watches now. When I said I have this one too, the guys were like, what’s going on? They’re talking about a 50-year-old watch. For example, Citizen has connected them to things. To test their waterproof watches, they tied them to buoys and threw them into the sea. Later, those buoys are collected. Well, it hits another continent. Where it hits, they check it out. The watches are still working without leaking water. Of course, it was swaying with the movement of the waves. Since it’s an automatic watch, it charges itself. It keeps working. It keeps working. These are challenges, you see. This is what you mentioned earlier while eating somewhere else. We’re always talking while eating. This is also interesting. But those, I mean, those challenges. One of these things was happening during that period. And that watch was said to be mine too. Then, of course, it wasn’t one of those thrown into the water. But after that, it was one of the models advertised that way. I had one too, and they were quite surprised. Where has it come from because of this pandemic? Now, look, it has led me to meet a lot of people. I mean, there are a lot of viewers now, but maybe they don’t know. How many watches do you have right now, bro? There are, you know. Let’s not be a bad example for the youth now. Let’s not call it a bad example, but I mean, I have more than I need. But it’s not a need anyway. I mean, this is now a bit of a passion. My perspective on watches, If you say it’s what I need, that’s very debatable. A lot of things come out from that statement. Absolutely. I mean, if it weren’t a need, watches wouldn’t be bought out of necessity. You also need to fall in love with something at first sight a little bit. Bro, also at the right times on the watch, I’m already explaining them on my channel. A good watch already retains its value. I mean, I’m not talking about the money-making part. Yes. If you have chosen a good watch and it’s a brand that is valid all over the world. if you own a watch from that brand, especially if especially if it’s a mechanical watch that watch will still be worth some money after 5 or 10 years. I mean, you’re not just buying it to throw it in the trash; it’s not a disposable product. True. That’s already part of why it’s becoming popular again. So it still has value. Everything has become a consumer society. Looking at the watch from the outside, you think, wow, they spent all their money on that watch. Well, they have spent it, even if not all of that money. I can sell 80% of it and buy it back again. You bought shoes, you bought a bag. Can you buy it? You can’t. That’s right. You haven’t done the right things. Now we say that, right? Gentlemen say this to their wives. Look, did you see? To them already. I’m giving these soufflés to help them. Because my wife also says a lot, for example. Did you buy a watch again? I hear this question a lot. Did you buy a watch again? Honestly, it was very beautiful. I couldn’t miss it. There aren’t many in Turkey. There were few. It was limited. I said I wanted to buy it. But in what I’m telling you. I swear, there’s no exaggeration. Of course, it applies to the right watches. You know, foreigners without a watch brand call it a fashion brand. Or a fashion label. So, those who use them. Anyway, it shows from their prices. Actually, some of them. but they are sold at strange prices. Their purpose is different too. To reach another audience… They don’t really have a future anymore, as far as I can see. However, this mechanical watch side and the watch brands and the newly emerging micro brands that only produce watches, focused on that, focused on design in the brands’ watches a serious future I think there is. I’m chatting because we’re eating hot food. This is already cold. We can’t say we’ve cooled them down anymore, can we? No. Of course, they will be eaten. Actually, there are also hot ones among them. but we have somehow cooled it down. It’s no longer hot. Exactly. Now I think let’s move on to udon. Just now, the cameraman friend filmed this. Something is wiggling on it. I also got goosebumps at first. Dude, it looks like it’s moving. When it comes to Asian cuisine, everyone’s mind goes to no, they eat bugs, they do it like this and stuff. I said Bismillah, what are we going to eat, What are we going to do? But that’s mackerel skin. Mackerel skin. There are vegetables here. At the same time we have shrimp. Udon is also a type of noodle. actually, a bigger one. So we can say it that way. Thicker. Because it’s thick, it’s much more comfortable and it has a filling quality as well. At the same time, I think it’s easier to eat. Gum-like consistency, they call it that chewy texture. It’s a nice product that provides that. Here you go. Let’s see. Let’s do a little dive together. Let’s dive into this as well. Okay. It will be a bit difficult, but you need to sink something. Hold on. No, not here either. I want to keep it parallel and do it perfectly. I can turn it. Like pasta. Dude, it’s already very hard, we can’t even do the flat one. And also the wrist movements for me… Hold it from somewhere and throw it in your mouth, dude. It worked, it worked. Throw it in your mouth. I took it like this. Now I understand what you said earlier. Thicker. It’s like gum consistency. If you bite it a little more, it will open back up. Yes. It can’t be eaten very quickly. Does it keep you full for a longer time, I wonder? We don’t know, but I say this Asian cuisine is healthy. They don’t have bread, dude. We really aren’t eating any bread right now. Those who never eat with bread, just solve it with rice and pilaf on one side. One side of Asia is with noodles, just like this. But look, with this, there are a thousand vegetables like ours. You boiled the pasta and ate it, right? No. It has all sorts of things in it. Okay, shrimp is luxurious, just get one shrimp. Just get one, dude. It doesn’t have to be shrimp, you know. When you sauté it with peppers and onions, along with this and that, compared to a normal standard pasta or noodle. It’s definitely healthier, that’s for sure. Absolutely, but and delicious. The shrimp is incredibly fresh. Very nice. Nice, yes. I liked this plate too. Here we also have our combo plate. Sushi combo. Its actual name is Hot Sushi Roll Combo. It contains 8 pieces of Suzuki Ippon, 6 pieces of Ebitan Roll, and 6 pieces of Crispy Kani. Suzuki Ippon has asparagus, crab surimi, and is topped with fried sea bass. Crispy Kani has crab surimi fried in deep oil as tempura. It is topped with sweet sauce and truffle oil sauce is being mixed. There is also Ebitan Roll in the middle. Which one would you like to start with? This is the Suzuki section. Which one is the one with sea bass? We heard a familiar name. There is sea bass meat. Fried sea bass. Exactly that. At the top. Okay. If I can get that one. Here it is. Well done. Stabbing technique. Look, it’s really good. Did you get the sauce or not? I didn’t get the sauce. I just tasted it plain. Because there is a nice sauce on it. There is both red sauce and white sauce. But now to the sauce. I will dip it. Nice. This is nice. There is bitterness in it again. The fish looks very nice. At the very beginning, there is crispy kani. That is also a type of mayonnaise sauce. Here you go. The one at the front? Yes. Exactly. Its shapes and so on of course the master too there is probably an artistic side to this job as well. Honestly, I didn’t bother this time. I got it nice. Again, I’m not dipping this in the sauce. Since there are so many things on it. It’s fried in deep oil. If you notice, the outside is crispier. Crispy. But it still has a high umami flavor. Is the outside seaweed? The outside is seaweed. They made tempura on top of the seaweed. And on top of that, there’s mayonnaise. But this is fried in deep oil. Nice. For example, I liked this one. So far, what has been the most popular here? But the one with sea bass was better. This was very nice. Right? Yes. I really liked that one. Mackerel. A mackerel in the ranking. Was this gyoza? Bro, they give different names to everyone Asian in this. Most things are gyoza. The Japanese version is gyoza. This is good too. There’s a lot of meat in it. Today for the first time, actually, I had a meaty preference for ramen in the morning but after a long time of seafood, meat As I said in the morning, First, I’m a meat person, I mean. If we find the meat first, we find the meat first. What was that in the middle now? Again, I’m confused. Ebi tempura. We can try that too, but if you want, let’s eat some ginger first. Because ginger when you make a different combo plate with sushi, Isn’t that pickled ginger? It’s pickled. It cleans the palate. It cleans the receptors. So it makes room for a new dish for you. I mean, it resets. When switching from branch to branch, your mouth… If I take a small piece of this, it became a bit big. Ginger is a strong thing, it takes over the palate, okay? It erases what you ate before. That’s its best feature. Another feature is that it’s one of the hardest to hold. It’s both slippery and small, but I managed. Yes, it cleans every part of your mouth up to your nose with its own overpowering aroma. Some say that anise does this too, but I mean anise has a similar effect in our country. Anise can also be used instead of this. It can be used. You’re right. Anyway, now… Let me show you one more thing. When sushi comes in this style, you can hold it like this. So you don’t have to use chopsticks. Then all sushi should be like this. Please, I’m asking you. But they all need to have tails. Then I’m asking you. Can you hold it like this? Look. Wait, I’ll throw my hand out and take it. No, it got up, yes. Come on, throw it in your mouth like this. Wait, this time let me do this with sauce. Okay, be careful with the top. I won’t drop it anyway. Throw it in your mouth. Be careful with the top. Isn’t the Ebitan roll also very nice? Nice. I liked that one too. And also… I mean, all of these are nice. When you first came… Oh man, look at this… I mean, every time I see it, my hair stands on end. Raw fish. Thanks to the chef, he sent us a treat in advance. When we saw this, we said we saw it from afar. Is he sending oranges? I thought the fruit platter was coming, probably. Like at kebab places. This one is grapefruit. We thought this one was a tangerine from afar. We thought the tangerine was coming as grapefruit. But have you ever eaten it this raw? Like this. Bro, this thick… Now it looks thick to me. I mean, yes I ate it but… Also, usually when I eat… I ate it again with rice supplement. To be honest. Right now you… You just threw it. That was it, I guess. Is it this tone? Tone. Isn’t it? The tone is very nice. That salmon. Salmon. This is also a very great chef. We have sake. Sake is of course something that the Japanese definitely use in their cooking, they love, One of the drinks. They have their own special designed carafes. Ice is put inside. At the same time, they also lay the ice in like this. In small shot glasses. So not very big thick glasses. Just a little bit for you too… The viewers have already seen that the bottle is empty. We started beforehand. Anyway, let’s see now. Let’s see how it is, shall we? Enjoy your meal. Our bill has arrived. Hot Sushi Combo Plate 20 pieces 1665 lira. Gyoza 495 lira. Saba Mirin Boshi 480 lira. Yaki Unagi 800 lira. Yaki Udon Ebi 880 lira. Sashimi Omakase 7 pieces comes for 950 lira. We have sake for 1800 lira. As we come to the end of another video… First of all, thank you very much to both you and Citizen. You also gifted a very beautiful watch. So, thank you very much for that. That happiness truly belongs to me. It was a very enjoyable day. Both our food, our pleasant conversation, and our outing. If we don’t count the traffic in Istanbul, everything was perfect. Once again, both to you and to this video that made it possible. I also thank our sponsor. Hopefully, in similar content, maybe a minute trip in Izmir. Or here at the grill, you just mentioned it again. You say this from time to time. We will do the grill. I can make it happen. It will happen, it has to happen. But I promise you. If you want to shoot a video for your channel about the watch. I will come to Izmir. Yes, you will take my watch box and come. Okay, I will take my box and come. Exactly, okay. We have come to the end of another very delicious video. I think today was an amazing episode with Erk Koçak. We made Japanese flavors. In Istanbul, something I really love. We have shown 3 different Japanese restaurants. There are many more of these. So I definitely expect your recommendations in the comments. I would be very happy if you also tell me what I should eat. And of course, my trip to Japan is very soon. There is about a week left. In fact, while you are watching this video, I will be in Japan. Let’s share our Instagram accounts like this. Let’s also share our YouTube accounts. You can follow them too. If you follow us on Instagram, You can see more photos and videos about Japan. Next week on Thursday at 7 PM, I will be back with a new video. For now, goodbye. Goodbye. Stay tuned, gentlemen.

İstanbul’daki Japon lezzetlerini birlikte keşfediyoruz. Bu videoda Citizen markasıyla iş birliği gerçekleştirilmiştir.
Onur Ziya Demir’in bu bölümdeki konuğu, YouTube’da saat içerikleriyle beğeni toplayan Erk Koçak. Birlikte tüm gün Japon lezzetlerini keşfeden ikili; ramenden sandoya, sushilerden tempuralara, yaki unagiden gyoza’ya kadar onlarca Japon lezzetini ekranlara taşıyor.

Japon mutfağının inceliklerini birlikte deneyimleyen ikili, aynı zamanda saat kültürü üzerine de keyifli bir sohbet gerçekleştiriyor.
Erk Koçak, özellikle Japon saat devrimini ve Citizen’in saat sektöründe geçmişte gerçekleştirdiği yenilikçi adımları anlatıyor.
Bu sohbette; lezzetin ve zamanın ortak dili olan titizlik, sadelik ve mükemmeliyet arayışının, Japon mutfağıyla Japon mühendisliğini nasıl buluşturduğunu sizlerle paylaşıyoruz.

Videoyu beğenmeyi, abone olmayı ve yorumlarda İstanbul’daki favori Japon restoranlarınızı paylaşmayı unutmayın.

Giriş: (00:00)
Tas Ramen & Sushi Bar: (03:32)
Konyalı Saat: (13:45)
Miyabi Sushi & Japanese Grill Bar: (18:16)
Itsumi So: (40:32)

Ayaküstü Lezzetler Kanalına Abone Olmak İçin→ https://www.youtube.com/channel/UCVR8Fd0umV7PS7WryggxaDQ?sub_confirmation=1

Bölümler | Ayaküstü Lezzetler → https://www.youtube.com/playlist?list=PLmMZQOx6zrcJrHaZSy_CRMojJGOFCAtOd

Ayaküstü Lezzetler’in bu yeni bölümünde aşağıdaki işletmeler yer almaktadır. Hiçbir işletmeyle iş birliği yapılmamıştır. Tattığımız tüm lezzetlerin fiyatlarını video içinde belirtiyoruz. Videonun çekim tarihi ile yayın tarihi arasında zaman farkı olabilir. Bu süre zarfında ürün fiyatlarında meydana gelebilecek artışlar nedeniyle, paylaştığımız yemeklerin fiyatları değişebilir. Bu fiyat artışlarından Ayaküstü Lezzetler sorumlu tutulamaz. (Fiyatlar, 24.10.2025 tarihine aittir.)

– Tas Ramen & Sushi Bar – https://maps.app.goo.gl/YRAbR49Aq4LCnE52A
– Konyalı Saat – https://maps.app.goo.gl/PEcmi6W7G2yxVnLL7
– Miyabi Sushi & Japanese Grill Bar – https://maps.app.goo.gl/SGMQvh6GvfRydokeA
– Itsumi So – https://maps.app.goo.gl/uBcf3w7WzKse88pKA

#AyaküstüLezzetler #JaponMutfağı #İstanbuldakiJaponLezzetleri #işbirliği #reklam #JaponLezzetleri