Behind the Counter at a Japanese Soba Izakaya Restaurant

Behind the Counter at a local Japanese Soba Izakaya Noodle restaurant. Just a one minute walk from Shimbashi station, you’ll find a hidden local Japanese soba noodle shop, Sukehei. Opened in 1975, it's become a salaryman favorite for its large servings sizes and quality. While Sukehei is a go to soba noodle lunch spot for locals, at night it becomes more of a traditional Japanese izakaya drinking restaurant offering a variety of menu items such as fresh fish. If you're wondering what to eat in Tokyo or looking try Japanese cuisine in Tokyo for a great value then this Soba Izakaya noodle shop is worth a visit.

Sukehei - Izakaya Soba Noodle Restaurant

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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.

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[sophiaisabelle]

This behind the counter series really gives us a new perspective on workers. Seems like they're very passionate and dedicated about all the things they do.

[BobaT__]

This dude is the kind of boss everyone wished they had. He seems so friendly and chill. And his lunch he cooked for them looked amazing. Awesome video.

[Natural_]

The makanai is such a cool concept. I've worked in all kinds of different management positions, and I've always found that making an effort to cook delicious food for your employees is so important and meaningful.

[Boomdizzle]

Love how they are all from different cultures. Most of the workers there arent even japanese and they still work so hard and work together. Love that.

Some of them have worked in those roles for so long they havent done anything else. Bless them. Food service is such a demanding job.

[MyrrdinWylltEmrys]

I worked in hospitality and I must tell you it is not everyday you get a good thoughtful chef who cared about his staff. The chef here is really kind you just tell from his atmosphere and talking with Paolo that he's a caring Chef.
Great video. Keep them coming.

[specialk]

Great to see this place still in business! My dad used to go here often and I met up with him there a few times when we lived in Tokyo. Definitely a place to check out if you are going to Tokyo for vacation or are living there.

[martytheturtle]

I really love how Japanese's restaurants will cook meals for their workers. Like they all have a lunch meal together or a dinner meal. It feels so nice seeing that

[ChauNyan]

Paolo must love his life in Japan. Dude is legit smiling 90% at a time. I bet if you did the same test the happiest man in world did on Paolo, the numbers would be similar.

[heidimarie]

I loved this episode. Have you found a vet yet that might be able to do a behind the scenes of a vet?? I'd love to know the what pets are most common, least common - most exotic etc in Japan. I love animals. Or a zoo life episode.

[NandoEdp]

The owner seems to be such a nice person, I hope they get a lot more customers after this video ♥

[Kaikunnomama]

Perfect! We are finally going to Japan next summer to visit my family. My son hasn’t seen his grandparents in 5 years so it’s a long awaited visit. I was looking for a good soba restaurant while in Tokyo so I’ll visit this shop. I also like that the restaurant staffs and supports diversity 😊 thanks for another fun video

[flaviaopdal]

I love it! Thanks for the content. Always nice to see how Japanese people live 🙂

[martaledbetter]

Thanks again for another great video. I used to work in a restaurant in the USA where we fried seafood as part of the menu. New oil makes for very light- colored crust on fried food whereas older oil gives a darker color and is crunchier. Our customers typically liked the crust better when the oil wasn't brand new, but I could see why you would want the thick katsu batter to be darker and crunchier while tempura batter comes out lighter amd arier.

[kimten]

Thank you for your hard work Paolo! Me and my wife really love Japan and Japanese culture and your videos helped us to learn and see a lot of things about this beautiful country (especially during cov19) 🙏

[alexbaer]

Dear Paolo, you have heard this so many times over the last years I am sure, but I will join in the crowd and say thank you. Thank you for all the effort and time you give to us (strangers). Bringing the lives and traditions of this wonderful country to light and sharing it with the world. Thank you, a Fan

[mariamarie]

I really enjoy the fact that most of these restaurants he explores always have free employee meals. And that they are fresh and they eat together. I find that to be so charming for some reason

[MaikoXSekai]

Love the Day In The Life & Behind The Counter series. Recently went back to watch the older vids and love that Pablo got more confident throughout the years.

[AsheCraftingCorner]

Paolo, I know you might never see this comment
But I've always wondered if we could get a behind the scenes episode one time?
Like how you set up the meetings, figure out which places you want to feature etc

[johnl]

If only Canadian restaurants were this clean and well managed. Another excellent video, thank you Paolo.

[genolouis]

I’m not a sea food lover, but I do eat Japanese soba noodles in America. Much love and respect to the Japanese chef. They’re one of the most creative people in the world.