Luxury ingredients and rare sake [Japanese food]

■炉ばた 高
住所:福岡県飯塚市吉原町4-3 丸光ビル 1F
電話:0948-43-8881
お店の地図:maps.app.goo.gl/kdoqsYDt5GWdd...
営業時間:17:00 - 23:00
定休日:木曜日
お店のHP: robata-taka.com
お店のInstagram: / robata_taka
#福岡海鮮 #traditionaljapanesefood #福岡グルメ

Пікірлер: 27

  • @johnscoggins5696
    @johnscoggins56962 ай бұрын

    _Niphon spinosus_ is a marine ray-finned fish that belongs to the Epinephelinae subfamily of the Serranidae family. It is also referred to as the *ara* or saw-edged perch. Despite looking like a perch, it is categorized as a grouper. _Niphon spinosus_ is a member of the tribe Niphonini, which is regarded as the sister tribe to the other four Epinephelinae tribes and a basal lineage within this subfamily. Niphon spinosus is classified as a grouper scientifically, even though it is commonly referred to as a perch.

  • @user-nl5fc8xg7n
    @user-nl5fc8xg7n2 ай бұрын

    鬼虎魚食べたことないから食べた〜〜〜い😁👍🐟🐟

  • @johnscoggins5696
    @johnscoggins56962 ай бұрын

    In Fukuoka, Robata Taka is a Japanese restaurant that debuted in 2018 and features Chef Takahama's iconic tortoiseshell logo. Chef Takahama hopes to feed the locals with delectable cuisine. He received his training at renowned Japanese restaurants in Kumamoto and Fukuoka. Skilled chefs prepare and cook live spear squid and scorpion fish at the restaurant. In a contemporary, airy setting, the restaurant serves authentic food at a reasonable price. The proprietor, who worked as an izakaya manager for a while, wants to create the perfect ambiance with affordable prices and real food. The area is suitable for all ages and includes a sunken kotatsu area and tatami room for relaxation.

  • @user-wk5pg8fx8e
    @user-wk5pg8fx8eАй бұрын

    烏賊の活け作り、鮎の塩焼き、鮪のお刺身、鰈のお刺身、蛸飯、金目鯛の煮付け、生雲丹、魚の唐揚げ、鍋物、天麩羅、雑炊、帆立のグラタン、美味しそうですね。

  • @arheim1
    @arheim12 ай бұрын

    Googleマップの評価が凄い

  • @user-mk4lf7wn2q
    @user-mk4lf7wn2qАй бұрын

    どことなく喧嘩負け無しの様な風格ある店主😅どの魚🐟️🦈🐡🐠も見事な捌きに串打ち!お酒🍶もこだわりがあるみたいですね😊炊き込みご飯や焼おにぎりがよさげ😊そして意外な走り屋を思わせる白いマイカー‼️

  • @user-pm9rh6qr6h

    @user-pm9rh6qr6h

    Ай бұрын

    気合いの入った86っす。

  • @user-ls3vs1nr2k
    @user-ls3vs1nr2k2 ай бұрын

    飯塚にいた時、魚介でいうなら飲みは高さんか鯛吉、食事なら一太郎だったなー

  • @Sam-ee9qt5ki2k
    @Sam-ee9qt5ki2k2 ай бұрын

    😊😊😊😊😊

  • @user-de1pq1eb5s
    @user-de1pq1eb5sАй бұрын

    おこぜ、ずいぶん食べてないな、旨そう

  • @Sam-ee9qt5ki2k
    @Sam-ee9qt5ki2k2 ай бұрын

    สวัสดีครับ😊❤🎉รักนะครับ

  • @--Japanesesushi

    @--Japanesesushi

    2 ай бұрын

    こんにちは😃

  • @Sam-ee9qt5ki2k

    @Sam-ee9qt5ki2k

    2 ай бұрын

    ​​@@--Japanesesushiสวัสดีครับ❤😊ขอบคุณครับ

  • @user-ft7yv4io4l
    @user-ft7yv4io4lАй бұрын

    天ぷら粉使ってるんだね

  • @user-yw2wl6tm1k
    @user-yw2wl6tm1kАй бұрын

    店主、元走り屋やなぁ~。

  • @user-fz1pd4bi3p
    @user-fz1pd4bi3p2 ай бұрын

    ハチロクで仕入れ行くかと思った😅 大将走り屋だろ。

  • @user-uc6ec5qu4i

    @user-uc6ec5qu4i

    2 ай бұрын

    イニシャルDか❓❓🤣

  • @apnea300m
    @apnea300m2 ай бұрын

    爪の手入れがきちんとできていない料理人は、その時点で終わっていると思う。 一時が万事。 そういう事です。

  • @user-qh1md6sk7r
    @user-qh1md6sk7r2 ай бұрын

    料理のスキルは高いんだと思う。ただ、まな板が汚いのと魚の処理をした同じまな板で野菜類も処理をする所が残念。

  • @user-kh8ru9wb2o

    @user-kh8ru9wb2o

    2 ай бұрын

    僕達が入れるから来なくて結構です。

  • @user-gd6hf7qi5g
    @user-gd6hf7qi5g2 ай бұрын

    1:15ぐらいのごま油効いてておいしいって材料の味じゃなくてごま油の感想なら家でごま油でものんどけw

  • @user-bj1rr3wd6v

    @user-bj1rr3wd6v

    2 ай бұрын

    自家製の胡麻ペーストの味のことだと思います。胡麻油は小さじ半分くらい入れてます。

  • @user-gd6hf7qi5g

    @user-gd6hf7qi5g

    Ай бұрын

    @@user-bj1rr3wd6v 関係者なの?

  • @user-bj1rr3wd6v

    @user-bj1rr3wd6v

    Ай бұрын

    今回撮影して頂いた店舗の店主です。動画見て頂きありがとうございます。

  • @user-gd6hf7qi5g

    @user-gd6hf7qi5g

    Ай бұрын

    @@user-bj1rr3wd6v わざわざありがとうございます。

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