Isekai Izakaya Nobu Part 5 | Japanese Series - video Dailymotion

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Nobu, a bar in Kyoto, connects to the parallel world of Aiteria. Chef Nobuyuki Yazawa left his restaurant to run Nobu, where patrons from both worlds enjoy his cuisine. Assistant Shinobu helps manage the unusual establishment's success. #japaneseseries #foryou #shortclips #trending

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00:00This Izakaya was no ordinary place, its back door connected directly to the otherworldly land of

00:04Adilia. The customers there paid in gold coins, and the owner was in the middle of revising his

00:08menu. Most of his guests were Adilian locals, and all the dishes were made from ingredients

00:12their world didn't have. Turning simple food into exotic delicacies, but that also meant one thing.

00:17Sooner or later, people might get tired of the novelty. He needed a signature dish,

00:21something strong enough to become the backbone of the restaurant. Just then, a man walked in.

00:25It was Jack, the head chef from the owner's old workplace. They had once worked together in a

00:29Japanese restaurant. The owner greeted him with a glass of beer, and prepared vinegared octopus and

00:33wakame seaweed. From the pot, he scooped out a piece of simmered fish, poured hot broth over it,

00:38added shredded scallions, and served the dish. Simmered yellowtail and daikin broth. After

00:42finishing it, Jack ordered something new. He wanted octopus and anchovies sautéed in olive oil,

00:46with garlic and chili peppers for flavor. The owner was stunned. Jack liked Spanish-style tapas too.

00:51Following Jack's instructions, he successfully recreated the dish. It paired beautifully with

00:55beer. That night, a strange customer entered the izakaya. Will was an ascetic monk. The owner

01:00poured him a glass of cold water. Will was shot. Water, such a precious resource in his own world,

01:04was free here. He ordered a salad, but quickly learned there was more than one kind, so he decided

01:09to try every salad the owner could make. Before the salads arrived, Effia brought him a serving of

01:13salted boiled fava beans. Even paired with plain water, the beans tasted surprisingly delicious.

01:17The first salad was a soft-boiled hot spring egg Caesar salad, with a silky onsen egg, and crispy,

01:22crackling bacon. The crisp lettuce, rich egg, savory bacon, and crunchy croutons, made a

01:27captivating combination. The second salad was made from daikin radish and snowyam. The third

01:31was a simple potato salad. But once mixed with mayonnaise, it tasted completely different from

01:35plain potatoes. A sprinkle of cracked black pepper added a sharp kick. That elevated the flavor even

01:40more. In Adilia, black pepper was as precious as jade. Yet here it was used casually as an everyday

01:44seasoning. Then came the shark cartilage salad. Its transparent appearance was striking. The first bite was

01:49sharply sour, but also incredibly refreshing. With a crisp bite, when we'll learn that crystal-like

01:54ingredient was the soft cartilage of farm shark. Everyone around him became intrigued.

Isekai Izakaya Nobu Part 5 | Japanese Series

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