シャドーイング練習: We Came for Chinese Food… Then THIS Happened! | Japan byFood - YouTubeで英語スピーキングを学ぶ
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Today we are in Tokyo's Marunouchi district and today we are going to be exploring a very fine dining Chinese restaurant,
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Today we are in Tokyo's Marunouchi district and today we are going to be exploring a very fine dining Chinese restaurant,
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if you will, that is located inside of the Shin Marunouchi building right across from Tokyo Station
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that is known for its incredible Szechuan and Cantonese cuisine,
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as well as a very unique and incredible tea-serving performance that I'm really excited to see today.
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Sugo!
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The fact that there was hot water in that the whole time,
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quite crazy honestly i don't even have work this restaurant is called sechuan douhua
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and today we're going to be getting a very exclusive look
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into the inner workings of the restaurant as well as an exclusive interview with the tea master
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and the head chef at the restaurant
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but before we go don't forget to subscribe
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because these videos are only made possible thanks to your contributions
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and by subscribing to this channel as well as booking restaurants through the buyfood.com website.
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But without further ado, let's go explore the wonderful flavors of Szechuan cuisine right here in Tokyo
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and enjoy a really really cool performance.
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Let's go check it out!
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All right, here we are now at the restaurant.
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It was first established here in 2007
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and apparently they highlight the local authentic Szechuan flavors there
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but also they're using the finest quality seasonal Japanese ingredients
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so we might get to see a little bit of a fusion at this restaurant here
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and apparently it is very popular amongst local businessmen
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because we are in the prime business district of Tokyo
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so let's go inside and see what it's all about Oh, it's fun!
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Wow, the view is amazing!
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Very fancy vibes and the view of Tokyo Station is incredible.
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Oh, and they even have the tea master performance on the cart.
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I'm so excited for this.
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He's here!
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Oh Oh
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Thank you.
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Thank you! That was amazing.
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Oh my gosh.
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The fact that there was hot water in that the whole time, quite crazy honestly.
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I don't even have words.
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This is the same thing,
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so you can close the shoulder to the back.
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You can hold it with the back.
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You can hold it with the back.
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You can hold it with the back.
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You can hold it with the back.
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Now, let's take a look at the plate.
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I understand.
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Thank you.
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Oh, yum!
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That's really, really good.
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If you put the lid on,
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it prevents the tea leaves and the flowers from coming out,
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so it's really easy to drink it.
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And the tea is this really fragrant,
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light jasmine tea
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and you get a little tiny hint of sweetness even i think it's from the berries
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and it also said rock sugar but it's not like a sweet tea at all
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and this floral flavor is so fragrant it's definitely unlike any kind of tea
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that you can find normally in japan
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so this is a unique experience now i'd love to ask ask a few questions to our tea master today.
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So, it's 19 years ago.
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We have a building from the building from the building.
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How much do you do it?
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We have about 2-3 years to study.
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We have a lot of people who are not sure about it.
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This is not just about the same thing.
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I'm going to use a little bit of tea.
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The tea is about tea and tea.
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We're all testing and we're going to have a license to take it.
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This is a little bit of a動き.
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Yes, it's like tea and khanfu.
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It's called tea tea.
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It's called tea tea, khanfu, and the Thai dog.
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I also feel like I'm a performance.
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I've been able to support my mom and I've been able to see it.
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I feel like I've been able to see it.
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What was the most difficult and challenging thing about it?
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When you put your water in the water,
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you get a little hot and get a little bit of water.
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When you're done, you're a lot of fun.
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But when you're done, you're a little bit of a little bit.
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If you're a 20-year-old job,
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you need to have a lot of time.
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That's wonderful!
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Thank you very much!
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So now I have the chance to talk to the chef a little bit.
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So let's ask him a few questions.
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He's right here.
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The whole restaurant is in Singapore,
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so I have a recipe for it.
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The food is used in Japanese food,
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so I have a service for the customers who are using it.
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In Singapore, there is no change in the season,
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but there is a variety of different places.
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So we can make a lot of vegetables fish that you can use to offer to customers.
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Thank you so much.
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I'm going to enjoy it.
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Is it a little spicy?
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Yes, it's spicy.
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I don't want to worry about it.
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Thank you.
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I'm going to enjoy it.
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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.
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このビデオでスピーキングを練習する理由
このビデオでは、東京のマルノウチ地区にある高級中華料理店を訪問し、その独特な食文化とお茶のサービングパフォーマンスを体験しています。このような状況を通じて、英語のスピーキング練習ができる理由はたくさんあります。まず、リアルな会話の文脈を学べるため、より実践的な英語力が身につきます。また、フレンドリーなトーンや興奮をもって話し合う内容なので、英語を話す楽しさを感じながら練習ができます。これにより、IELTS スピーキング対策にも役立つこと間違いなしです。
文法と表現の文脈
スピーカーが使う文法や表現を見てみましょう。ここでは、特に注目すべき3つの要素があります。
- 現在形の使用: 例えば、「we are exploring」や「it is very popular」など、現在形を使用することで、今まさに起こっていることを表現しています。日常会話でもよく使う形なので、積極的に取り入れたいですね。
- 感嘆表現: 「Oh, yum!」や「That was amazing.」など、感情を強調する表現を使い、聴衆との感覚的なつながりを深めています。このような表現は、英語の発音を良くするのにも非常に効果的です。
- 質問形式: スピーカーが「Let’s go check it out!」と言いかけることで、聴衆を引き込む効果を生んでいます。このような発言は、会話を円滑に進めるために役立ちます。
一般的な発音のトラップ
ビデオ内では、特に発音に気をつけたい単語やフレーズがあります。例えば、「Szechuan」や「Cantonese」という単語は発音が難しいため、何度も練習することで自信を持って言えるようになるでしょう。また、「a very unique and incredible tea-serving performance」などのフレーズでも、強調すべき音節を意識しながら練習することが大切です。こうしたスピーキングの練習を通じて、英語スピーキング練習や英語シャドーイングが効果的に行えます。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。