This is cheap food under $2 that japanese people actually eat in Ezekiel restaurants in japan.

Mm hmm.

So a lot of you commented that you like my video about food under $5 at a japanese food court.

So today I'm taking you inside of a japanese izakaya and sharing with you food that japanese people actually order all under $2.

So relatively speaking, this is ultra cheap food.

So not all these acacias have these prices, but the cool people at vampire here in Tokyo have just the menu to meet the requirements.

I'll be sure to leave a link in description if you guys are interested in coming here.

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All right, let's get a cheap is a kind of food on for the uninitiated is a keys are known as japan's drinking restaurants, but it's a lot different from standard Western bars and pubs.

People go here to drink but also to enjoy a wide selection of food served in small dishes so you can get your drink on but not completely fill your stomach on food and japanese.

Love it.

Today, I'm at the bumpy a Musashi koyama store to give you a quick breakdown on some older japanese food.

That's also good but won't break the bank.

So here we are inside.

I finally made it.

There's just so much food that I want to show you today.

So let's begin.

Number one chicano Isobel bride fish cake coated with a seaweed tempura batter.

So this one definitely has that fried.

Loving this written all over it.

This is Chico on the inside.

Again, it's kind of like a fish cake.

The S O B A G.

It's so, he's just like a seaweed in fried batter.

So you often see so Biagi with seafood and fish cake.

And for japanese itself, like the word is so big.

It means beachside with a lot of rocks to it.

And looking at this itself, you can see it kind of feels like maybe the ocean and having a rough rocky beach, definitely not a sandy beach.

You can put the sauce on it.

So let's do that, cheers everyone.

Mm hmm.

Well, because of the chicken itself, it's a little bit sweet and you have a temporal christmas to the outside.

And then on top, it has al nori which is seaweed, like a bitter seaweed taste to it.

But it is so nice.

And then just having that boy sauce on there has a little bit of sacredness to, it cannot beat this with this price.

Just love it.

Number two on chemo.

Monkfish liver.

This one here is on chemo, which is monkfish liver also known as bagua of the sea.

This is definitely probably something that not a lot of the foreigners order or even probably know about but this is a very, very common japanese dish.

First of all you have onions here, you have some seaweed on the side and then you have the monkfish liver right there.

I prefer to use some ponzu.

This guy right here basically.

It's kinda like yuzu and vinegar mix.

Is it kind of like that spiky tangy refreshing taste?

Just throw it on a little bit like so now take a little bite of this guy.

Mm well that is such an interesting texture and flavor definitely has kind of like a rich taste to it.

It melts right in your mouth.

That was like a really smooth texture.

But the most interesting thing about it is that it doesn't have a lot of taste.

It does have like a little bit of a fish taste but that's why you put soy sauce on it or you put ponzu on it just to give it that extra flavor and washing it down with some sake or even beer is probably like the best way deepest.

I can definitely see why they call it.

The focus of the sea does kind of resemble.

The difference to it though is that it's not as oily as folk rock and to be fair on chemo is one of those things I never really ordered when I first came to japan because I really didn't know about it.

There's a lot of food that Japanese people order on the regular that you know foreigners that come here for the first time or maybe even several times or even live here for a few years don't get to experience.

So again, this is why we're doing this video so I can show you when you come here that you can eat real japanese food, have that japanese taste and not break the bank number three show Guinan fried, salted gingko nuts, definitely a false seasonal specialty.

So here we go with the L.

G.

Show Guinan, Have you ever been to japan?

And we walked in a park that has lots of gingko trees.

It has a very very strong, not very pleasant smell but when they cook it like this and takes away a lot of that smell does have a salt right here in front, just dip it into the salt.

So goodbye.

This is like the perfect drinking snack in terms of like texture, it's kind of similar to in a moment, like a bean but it has kind of a bouncier kind of more chewy texture than headed mommy.

That's like a stickiness to it as well, definitely does have like a little bit of a bitter taste to it.

That's another reason why people like eating it when they're drinking is because pairs really well with alcohol, it's super light.

It's one of those things that you order in the beginning, it gives you something to chew on while you're drinking while you're talking to friends.

One thing though, a lot of japanese people know maybe a lot of foreigners don't know it about visiting the country.

Is that ginko.

If you eat too much of it, it can make you sick but you do have to be careful, you don't want to be too much of this.

But again, something different than what you would normally order.

Number four mancini intestines to monsoon economy.

It's actually one of my favorite things to order.

And Hezekiah, basically Nico me means stew and then matsu means intestines as you can see there's like all sorts of different things in here dot com radish, onions and then you also have some tofu throw some peppers before I start getting a little bit more kick.

So much flavor, very very savory soup, different textures of all the intestines.

As you can see right here, basically the stew, like all of the meat tofu, all the ingredients is slowly cooked for many hours, Everything that picks up all that miso flavor and it makes it sweet and juicy.

You can see even in this tofu, it's not just like a white tofu but it's really like darkened by the miso, definitely perfect for winter months.

Number five.

Natto omelet.

Oh you can definitely smell the natto which is a fermented being basically this is your regular omelet that you probably eat at home but it does have not, which makes it a very japanese dish that not a lot of foreigners or people just in japan would order.

But in fact, it's one of those home made dishes.

Like it's a very, very japanese.

Whoa!

Look at that drip.

Like a pipe.

Mm That is so fluffy.

And what I just love about when you mix nata and some dish like this, it just takes away sometimes.

Like motto is really, really strong.

It really mellows it out and just adds another kind of gooey texture to the omelet.

In fact, there are many different versions of the recipe for Natto omelet.

You can add cheese, shiso mayo, green onions.

The list is endless through the peppers on just like this.

Just to give it a little bit of that spicy kick.

You know what I'm saying?

I love that spicy kick.

So oh, that looks great if you want, you can also add some soy sauce to it, just like that.

Mm So again, if you want to try not to for the first time and you do like omelets and this is actually not a bad bad because it just makes that motto, not so strong and it's just so easy with a calming.

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Alright, let's continue on number six.

Eat awassa fish cake with Wasabi.

Ok, so here we go.

This is it awassa.

It is a japanese fish cake served with wasabi.

This is fish cake.

It's called comma boko.

And what's interesting about it is that it's served on a wooden plate and then scrape the mama boko off of it and chop it up and then they serve it with Wasabi and that's what we're having right now.

Just take some Wasabi right there, throw it on common Boco.

Right.

Mhm wow, that was savvy will clear out your sinuses.

That is a strong Wasabi, wow.

I generally like a kick to my food so that we get to the back of your throat, inside of your nasal cavity and just wake you up to the common boko itself.

Very, very kind of standard food item here in Japan.

Just one of those like side dishes that you find in a lot of drinking restaurants.

Zacarias interestingly like this whole dish originated with soba shops and they had a thing called soba my sober my is an old agriculture to enjoy drinks while waiting for the soba to be served and eat.

Awassa was one of the appetizer is served along with it back in the day.

And now it's like you can find in all these ideas and everything also throw some soy sauce as well.

Mm that is brilliant.

I love it.

It's simple.

It's good.

It's something that a lot of people don't order because I just probably don't know about it.

But again, this is why we're here, let me take you on to the next food item.

Number seven Araji do fish soup.

So this is as you do and it's basically a soup made from the parts of the fish that you cut off with that you don't use.

So if the bones in the head and all the other remnants and you use all of that to make a soup like this.

I'm obviously you have some onions as well and it just smells so good.

See the steam just coming from a lot of these musica as they go through so much fish, they just have so much remaining, look at these like thick pieces of fish in there.

I mean usually it doesn't have a lot of fish meat, but this place has a lot of fish meat that is an Umami explosion.

Who mommy's over Baghdad right there.

That's a deep and flavorful taste.

The onions are pretty good too.

If you take a bite of the fish, you can see the fish bones as well.

So you have to be careful.

The reason why I wanted to share this one is because you know, you have all of the lighter foods in the beginning, then you have like things like the nickel me that is a little bit heavier and this is something that a lot of japanese people will have at the end of the meal just to help wash things down at the end of the night.

It's perfect and help settle your stomach maybe, you know, since it does have a little bit of that saltiness, that'll probably help you rehydrate a little bit for maybe drinking too much and just like a perfect way to finish things off.

Number eight, hama cuts, ham cutlet.

Okay, so I know this one and the next one are just a bit over $2 but I love them so much that I had to share.

All right.

Also, now I'm bringing one of the hardest hitters out there.

The hama katsu basically you have him and then you have a punk o on the outside to give you some mustard and some cabbage with it.

I feel like there are western versions of this.

I personally like to throw some of this sauce on here.

Makes it a little bit sweeter.

Oh go little bit of sauce on there.

Maybe put a little bit of mustard on there.

Just take the first crispy bite.

Oh.

Mhm.

That is just phenomenal.

This place uses like one piece of ham, but sometimes you also get several slices of ham as well depending on the zika you go to but it's not going to be this sick.

It's going to be like two or three thin slices of ham.

In fact, a lot of people here in Japan when they think of home cut.

So it's like very, very like nostalgic dish.

It's one of those Postwar foods that if you didn't have a lot of money back in the day, this is what you would make is it only just took bread crumbs and ham, you fry it and that's when like a lot of the western influences started coming into Japan.

Can you beat fried food like this?

I don't know, it is so delicious.

Uh huh and number nine Maduro.

Yamazaki tuna sashimi with grated yam topping.

So basically it is like a tuna sashimi and on top of it, it has a grated yam and then you take soy sauce drip it on top.

Like you would normally do the um itself as you can see, has kind of like a gooey and slimy texture.

But the reason why it's really nice with sashimi is that when you pair it with the soy sauce, it picks up a lot of that soy sauce flavor to it.