Pratica di Shadowing: We Came for Chinese Food… Then THIS Happened! | Japan byFood - Impara a parlare inglese con i video

Today we are in Tokyo's Marunouchi district and today we are going to be exploring a very fine dining Chinese restaurant,

if you will, that is located inside of the Shin Marunouchi building right across from Tokyo Station

that is known for its incredible Szechuan and Cantonese cuisine,

as well as a very unique and incredible tea-serving performance that I'm really excited to see today.

Sugo!

The fact that there was hot water in that the whole time,

quite crazy honestly i don't even have work this restaurant is called sechuan douhua

and today we're going to be getting a very exclusive look

into the inner workings of the restaurant as well as an exclusive interview with the tea master

and the head chef at the restaurant

but before we go don't forget to subscribe

because these videos are only made possible thanks to your contributions

and by subscribing to this channel as well as booking restaurants through the buyfood.com website.

But without further ado, let's go explore the wonderful flavors of Szechuan cuisine right here in Tokyo

and enjoy a really really cool performance.

Let's go check it out!

All right, here we are now at the restaurant.

It was first established here in 2007

and apparently they highlight the local authentic Szechuan flavors there

but also they're using the finest quality seasonal Japanese ingredients

so we might get to see a little bit of a fusion at this restaurant here

and apparently it is very popular amongst local businessmen

because we are in the prime business district of Tokyo

so let's go inside and see what it's all about Oh, it's fun!

Wow, the view is amazing!

Very fancy vibes and the view of Tokyo Station is incredible.

Oh, and they even have the tea master performance on the cart.

I'm so excited for this.

He's here!

Oh Oh

Thank you.

Thank you! That was amazing.

Oh my gosh.

The fact that there was hot water in that the whole time, quite crazy honestly.

I don't even have words.

This is the same thing,

so you can close the shoulder to the back.

You can hold it with the back.

Now, let's take a look at the plate.

I understand.

Thank you.

Oh, yum!

That's really, really good.

If you put the lid on,

it prevents the tea leaves and the flowers from coming out,

so it's really easy to drink it.

And the tea is this really fragrant,

light jasmine tea

and you get a little tiny hint of sweetness even i think it's from the berries

and it also said rock sugar but it's not like a sweet tea at all

and this floral flavor is so fragrant it's definitely unlike any kind of tea

that you can find normally in japan

so this is a unique experience now i'd love to ask ask a few questions to our tea master today.

So, it's 19 years ago.

We have a building from the building from the building.

How much do you do it?

We have about 2-3 years to study.

We have a lot of people who are not sure about it.

This is not just about the same thing.

I'm going to use a little bit of tea.

The tea is about tea and tea.

We're all testing and we're going to have a license to take it.

This is a little bit of a動き.

Yes, it's like tea and khanfu.

It's called tea tea.

It's called tea tea, khanfu, and the Thai dog.

I also feel like I'm a performance.

I've been able to support my mom and I've been able to see it.

I feel like I've been able to see it.

What was the most difficult and challenging thing about it?

When you put your water in the water,

you get a little hot and get a little bit of water.

When you're done, you're a lot of fun.

But when you're done, you're a little bit of a little bit.

If you're a 20-year-old job,

you need to have a lot of time.

That's wonderful!

Thank you very much!

So now I have the chance to talk to the chef a little bit.

So let's ask him a few questions.

He's right here.

The whole restaurant is in Singapore,

so I have a recipe for it.

The food is used in Japanese food,

so I have a service for the customers who are using it.

In Singapore, there is no change in the season,

but there is a variety of different places.

So we can make a lot of vegetables fish that you can use to offer to customers.

Thank you so much.

I'm going to enjoy it.

Is it a little spicy?

Yes, it's spicy.

I don't want to worry about it.

Thank you.

I'm going to enjoy it.

Alright, we've had a chat with the chef and the tea master.

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Now it's time to enjoy our meal here.

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Let's start with the appetizer on the left here.

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This is, in Japanese, it's called banbanji.

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It's chicken with a Szechuan-style miso sauce.

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And I think that sounds really interesting.

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So let's dig in and give it a try.

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Mmm.

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Mmm.

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The seasoning is fantastic.

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The meat is tender, and you have this spicy aftertaste that comes from this chili oil,

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I think, a little bit of this sesame,

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and then the slight creaminess from,

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I believe, the Szechuan-style miso.

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It all goes together so nicely.

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I think if you like the spicy Szechuan flavors,

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you're really gonna enjoy what's to come,

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because this is already the appetizer,

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and it's already a little hint of that.

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This is very good.

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Let's go in and try our next first main dish here.

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So it's stir-fried cuttlefish with vegetables and a ginger oil.

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And I don't think I've ever had ginger oil before,

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so I'm excited to try this.

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Mmm.

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Mmm, that is very tender.

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You don't get any chewiness.

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You can bite through the meat.

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It's tender, soft, flavorful, And there is a hint of ginger.

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I guess the ginger oil is at play here.

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And there's a little bit of a gooeyness to the sauce,

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which is quite common in a lot of Chinese cuisine.

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Not very heavy, so I feel like it'd be very easy to eat this whole dish and you wouldn't get too full.

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It's really great.

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So the next dish in the course is a stir-fried pork in a Sichuan pepper sauce,

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which sounds really good.

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I hope to still see a decent amount of spice in this dish as well.

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The pork looks really tender.

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There's also a lot of vegetables here.

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We even have some bamboo shoots.

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We have Japanese mushrooms and we have a certain type of like mushroom,

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I think it's called a wood ear fungus, if I remember correctly.

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The name isn't that appetizing,

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but this is also very common in Chinese cuisine, I believe.

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Mmm.

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That is immediately very tender.

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The flavor of the sauce is really nice too.

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I wouldn't say that it's very spicy yet.

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It just has this wonderful umami flavor with a little hint of that Szechuan pepper in the background without being too overpowering.

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Like it'd be very easy to eat a lot of this,

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especially if I had a side of rice or something,

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this would be the perfect topping to go with rice.

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All right, so now the last dish in the course,

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aside from dessert, is the Mabodofu,

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which is basically tofu that is mixed in with minced beef and chili sauce.

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Traditionally, very spicy, but it's also a really popular dish here in Japan.

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So it's not rare to find Mabodofu served at Japanese restaurants,

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but the spice levels will definitely be not that of a Szechuan style.

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So I'm curious to see where we're at spice-wise with this one,

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especially because the chef said it would be pretty spicy.

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Oh, that is so flavorful.

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The spice is building.

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The spice is coming after.

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The spice has entered the chat.

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But the tofu is very tender.

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It's a really soft, kind of melt-in-your-mouth tofu.

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The little bits of meaty,

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minced meat in there adds some really great texture,

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as well as a little bit of that crunch from the scallions.

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It's really nice.

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That is so good.

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I think this is one of those things,

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the more spoonfuls you eat,

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the more the spice is gonna build up on your tongue.

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I will definitely be back to eat this again.

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This is so good.

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Mmm.

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All right, now it is time for dessert.

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This is called aninin dofu in Japanese.

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And it's usually an almond jelly,

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I believe is how it's translated in English.

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And it looks creamy and delicious.

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And the texture is kind of tofu-like.

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So let's dig in and give it a try.

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Mmm.

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Mmm.

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Oh my god, that is so good!

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What?

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Okay, the texture is so silky and so creamy.

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It's a lot silkier than any other onion dofus I've had before.

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But this one, it's like having a sip of coconut milk or something.

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But the flavor is less coconutty and more almondy.

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Like there's a little bit of almond extract or something in there.

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It's like coconut milk mixed with almond.

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It's honestly sort of the best way I could describe it.

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Mmm.

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That is so good.

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Anyway, that concludes my meal for today.

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This was a really great little course.

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All in all, this was a really,

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really nice Szechuan meal experience.

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And I think it's one,

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it's sort of one of a kind in Tokyo.

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This is not an experience you can normally have anywhere else,

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I would believe in Japan.

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So you have a chance to see a Szechuan-trained tea master give you an incredible tea performance.

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You get to try incredible tea and incredible Szechuan-style meals using Japanese local ingredients.

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So there's something you can enjoy in all seasons and I really enjoyed it.

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And I hope you guys enjoyed getting to see the interviews

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with some of the people who make this restaurant as great as it is.

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And if you want to see more restaurant interviews

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and deep dives like this please let us know we would love to continue to do them

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so let us know in the comments down below

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if you want to learn more about restaurants

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and hearing the stories of the chefs and the tea masters like today

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and if you did enjoy this video please make sure to give us a like don't forget to comment

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and please don't forget to subscribe and

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if you'd like to visit this restaurant yourself it is also available on buyfood.com

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so it'll be very easy to book just make sure to scan the qr code somewhere on the screen

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if that's there or check the link in the the description below to book this restaurant.

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Anyway, thank you guys so much for watching this video.

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I had a wonderful time here.

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We'll see you guys very soon in another one.

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Bye!

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If you enjoyed this video,

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click the photos on the left for more.

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And click the one on the right to learn more about Bifood and book your own Japan adventures.

Cos'è la tecnica dello Shadowing?

Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.

Pratica di Shadowing: We Came for Chinese Food… Then THIS Happened! | Japan byFood - Impara a parlare inglese con i video

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Consigli per la pratica

Cos'è la tecnica dello Shadowing?