孤高の料理人がひとりで魅せる劇場型ライブ感と一体感！予約困難な京都「食堂えびちゃん」

孤高の料理人がひとりで魅せる劇場型ライブ感と一体感！予約困難な京都「食堂えびちゃん」

Here is the barracuda sushi on a stick “Shokudo Ebichan” is a 1-minute walk from Kyoto Kawaramachi Station I put it in frozen, and it’s still rock solid From here, we cook it with residual heat This is Yoshino kudzu I am mixing kudzu starch and milk It will solidify even more Knead it like sesame tofu Serve it with a dashi broth poured over it for a chewy texture It will soon be October, marking three full years Today we’re having fried horse mackerel, so it’s tartar sauce, right? Since we’re having fried food, it feels like we should go all out with this fried horse mackerel This is Wada burdock made by Mr. Wada from Hokkaido There are no peculiarities at all, so it’s easy to use You need to dry it quickly with a cooler or something Otherwise, the skin won’t turn out crispy If you don’t remove the moisture, the flavor won’t develop Change the orientation every 30 minutes I’m specifying the grams per potion, so please give me a size larger than that If they are too small when fried, they lose too much moisture and become dry It’s not tasty If you see it, you’ll understand, but it’s really huge I won’t buy anything below this But I won’t buy anything above this either It’s about 700 grams or so But it’s quite large If you cook it quickly, it stays hard As expected, when you boil it thoroughly while it’s still alive, it becomes tender If you boil it for too long, the flavor will be lost It’s a mixture of soy sauce, sake, and mirin that has been boiled down to remove the alcohol Then, it’s combined with dashi and dark soy sauce We use it for sashimi soy sauce as well; it’s really a common seasoning Well, the most famous dish at Ebichan is technically fried chicken Customers say that the fried chicken wings from my hometown are like those at the Ogawa diner The general thinks that if you can do the basics, you can get by anywhere, and that anywhere is fine Once it feels hard to the touch, it’s already set, so that’s when it’s good to go By adding thickness, you can maintain an appropriate level of moisture, making it harder for it to become dry Please, come in Welcome! Yes, please Welcome Please We can serve bottled beer, carbonated water, oolong tea, green tea, whiskey, umeshu, barley, and sweet potato, and we can also provide wine and sake from our side Since it’s unfiltered, please shake it well Welcome Here you go It’s really hot, so please be careful Here you go This in front of you is homemade yuzu pepper paste Here you go This is onion tofu Thank you very much The sweetness is all from the onions now Please enjoy this with a spoon Please give me wine Is white okay? Oh Huge! Looks really delicious! Liver sauce liver sauce Yes, excuse me, please hand over the boiled abalone Liver sauce, as you like I’m happy, thank you This is the authentic Manganji pepper from Maizuru This is Manganji pepper tempura soaked in sauce I am frying and soaking it Oh, hey Here you go This is a dish of dried scallops and water spinach dressed in a light sauce Crab? Yes, it’s crab! During my training days, I had a shaved head and was a bit thinner Since there were many elderly customers from that time, there is also the Minami-za theater for Kabuki, and they said I resemble Ebizo-kun That’s where it came from I’m being called ‘Ebi-chan’, so I think that’s good enough And I decided that the store name can be ‘Ebi-chan’ Has Mr. Ebizo visited our store? No, he hasn’t come here yet Yes, it’s a tomato Today, it’s tomatoes from Kamigamo in Kyoto I blanched them and soaked them in broth This is a white sesame dressing with tomatoes and crab Here you go The tofu itself has a pinkish hue, though It is finely chopped skin that has been blanched and mixed into a white dressing Yes, it is salt-seared Spanish mackerel Here you go Together with mustard and vegetables We didn’t have good bonito, but the Spanish mackerel was really good today So today I went with Spanish mackerel I don’t like rare, so I’ll fry it thoroughly The fried horse mackerel is topped with tartar sauce It contains sauerkraut and jalapeño pickles Yes, it’s duck breast This is duck breast. Please enjoy Yes, please Yes, please. This is a kamasu (barracuda) sushi on a stick Yes, shrimp tantanmen This is Wada burdock, it’s burdock from Hokkaido Wada burdock made by Mr. Wada Looks really delicious It’s beef and burdock Here you go, it’s beef and burdock Here you go Here you go Please mix it well before enjoying Absolutely delicious, that is Hot and steamy It was delicious, the best!

仕込みから仕上げまで、店主のえびちゃんがたった一人で切り盛りする、まさに「孤高の劇場型割烹」。
超予約困難な「食堂おがわ」で研鑽を積んだ店主が繰り広げる、目の前で繰り広げられる圧巻のライブパフォーマンスは必見です。
ひとつひとつの所作、食材に向き合う真剣なまなざし、そして美しい盛り付け。
ぜひ動画で、カウンター席という特等席でしか味わえない、臨場感あふれる食体験をお楽しみください。

📍店舗情報
店名：食堂えびちゃん
住所：京都府京都市下京区西木屋町通四条下ル船頭町225
Instagram：https://www.instagram.com/shokudoebichan/
GoogleMap：https://maps.app.goo.gl/rebYDJPq6nrxD7by8

🎥 チャプター
0:00 オープニング（ダイジェスト）
0:22 仕込み
44:27 営業スタート
1:03:06 エンディング

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