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Professional Wok Skills! Close-up on Morning Preparations at a Classic Family Run Chinese Restaurant
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Cutting giant bluefin tuna to luxurious sashimi, teppanyaki tuna / 巨大黑鮪魚切割秀, 鐵板上腹肉 - Taiwanese food
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JPY500 for a bowl of ramen! A late-night stall run by a 78-year-old chef and his granddaughter!
うどんそば 関東 Udonsoba
Assemble the stall by yourself! Japanese ramen made by a man who works until midnight
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Gigantic Katsu-don in Okayama! A rush of male college students to Big Katsu-don!
うどんそば 広島 岡山 Udonsoba
93 Years Old!? The Voluminous Local Chinese Restauran Run by an Old Woman and Her Family
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