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Udon Izakaya Tanukiya is a new Japanese noodle restaurant located on Gertrude Street, in Fitzroy. Fujio Tamura, chef and owner of ramen bars Ramen Shouyuya and Misoya Sake Bar and nearly 20 years making ramen, he wanted to create the kind of neighbourhood udon shop you might stumble across in Tokyo or Kagawa. The restaurant is tiny, just 24 seats, so bookings are highly recommended. For lunch, the focus is entirely on udon but dinner extends into a full izakaya also with sushi, sashimi, ochazuke, karaage, wagyu and duck.  At the heart of everything is the dashi. Fujio prepares the broth daily using traditional techniques, just like his grandmother did for him. While many venues use pre made products, he still shaves fresh katsuobushi himself.  Katsuobushi is dried, fermented and smoked skipjack tuna that becomes so hard it looks almost like a piece of wood. It's shaved into delicate flakes aka bonito.  ✔️ Kamaage Udon, Tempura (dipping noodles) - Kamaage means
Udon Izakaya Tanukiya is a new Japanese noodle restaurant located on Gertrude Street, in Fitzroy. Fujio Tamura, chef and owner of ramen bars Ramen Shouyuya and Misoya Sake Bar and nearly 20 years making ramen, he wanted to create the kind of neighbourhood udon shop you might stumble across in Tokyo or Kagawa. The restaurant is tiny, just 24 seats, so bookings are highly recommended. For lunch, the focus is entirely on udon but dinner extends into a full izakaya also with sushi, sashimi, ochazuke, karaage, wagyu and duck. At the heart of everything is the dashi. Fujio prepares the broth daily using traditional techniques, just like his grandmother did for him. While many venues use pre made products, he still shaves fresh katsuobushi himself. Katsuobushi is dried, fermented and smoked skipjack tuna that becomes so hard it looks almost like a piece of wood. It's shaved into delicate flakes aka bonito. ✔️ Kamaage Udon, Tempura (dipping noodles) - Kamaage means "from the pot". Served hot or cold in a traditional wooden tub called an oke. You season the sauce before dipping. The broth was simple, comforting and savoury. Fujio imports the noodles frozen from Kagawa, the quality is perfect. You can opt for a variety of side dishes, we went with the tempura which was some of the best I've had. They batter and fry it to order. ✔️ Tan Tan Udon - delicious, a hot sesame chilli style broth and slightly sweet pork mince. It comes in three spice levels, fire, volcano and sudden death. ✔️ Ochazuke Salmon - Torched salmon served with rice and accompaniments before pouring over warm dashi. ✔️ Chicken Karaage - juicy, could have been more crispy but even better with the lemon and togarashi. ✔️ Wagyu Tataki ➖ Sashimi Moriawase ➖ Maki Sushi Tuna A warm, comforting meal, nothing overcomplicated but perfected. Every dish felt considered and purposeful, it felt like a little slice of Japan. Paid invite

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