Day in the Life of a Japanese Wagyu Beef Farmer
A day in the life of a Japanese Wagyu Beef Farmer AKA Japanese wagyu cattle farmer. This video helps explain what is wagyu beef and how it is made in Japan, specifically Miyazaki Beef 宮崎牛 a premium Wagyu. We follow, Ryuji, who runs a Japanese wagyu cattle farm in Miyazaki. As mentioned in the video, if you want to help support the farm check out
This is Ryuji's typical day a day a wagyu farmer from morning until evening. We even visit a Japanese Wagyu Cattle auction during his day and see him sell 3 of of his Japanese kuroge black haired cows. Ryuji raises Miyazaki Gyu, Gyu meaning beef, from Japanese Black Haired cattle, a brand of Wagyu. Wagyu literally translated means Japanese Beef, but all beef raised in Japan domestically is not considered Wagyu. Wagyu is a premium grade beef in Japan and refers specifically to four breeds of cattle - Black hair, Brown hair, Polled and Shorthorn raised and bred in Japan with the strictest guidelines and requirements ultimately producing a high-end quality Japanese beef known worldwide for it’s beautiful marbling and deep umami flavor.
In fact, Japan has over 200 premium Wagyu brands throughout the country each with its own unique methods to raise it’s cattle, The Kobe Beef brand, is probably the most known overseas because it was the first wagyu brand promoted internationally due it being located at one Japan’s largest port cities. Ryuji’s Miyazaki Beef brand, specifically produces the highest grade of Wagyu possible, A4 and A5 quality, which is one of the reasons why Miyazaki Beef is one of the leading wagyu brands in Japan
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*Get Miyazaki Wagyu Beef from Ryuji's farm. The site deals directly with Wagyu farmers and orders are placed only after online reservations so expect 2-4 weeks delivery within Japan.
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Day in the Life of a Japanese Butcher Shop Owner
A Day in the Life of a Japanese Wagyu Butcher Shop Owner in Tokyo. This Japanese Butcher living in Tokyo Japan offers premium A5 Japanese wagyu beef, Japanese pork, Japanese chicken and various curated meats. This is an average day living in Tokyo as well as average day working in tokyo as a meat butcher. You'll get a glimpse into Japan work culture for this field. Teru, 44 years old, runs a local Japanese meat butcher shop in Tokyo, Yanagiya, which has been in his family for 73 years. It’s named after his family, Yanagi. Yanagiya only sells A5 Sendai Gyu Beef, which is famous for having a strict grading criteria for it’s meat, as only 30 % of the cows in Miyagi prefecture are good enough to be certified with premium A5 medal. All Japanese beef is considered wagyu beef, but not all Wagyu beef is A5 grade. A5 wagyu beef is the highest quality of meat you can get in Japan based on it’s beef grading system. Basically, you have Yield Grade and a Quality Grade, hence A AND 5. The Yield Grade, is the amount of meat you can get from the cow, and is graded either A, B or C, A being the highest mark. While the Quality grade, depends on 4 categories, marbling, color & brightness, firmness and texture, and finally color, luster and quality of fat. Each is graded from 1 being poor all the way to 5 excellent. In order to achieve an overall 5 grade, the meat must receive a 5 in every category. So Receiving all 5’s but 1 4 in a category, won’t cut and it’d result in an overall grade of 4. If you look closely at the Wagyu beef, you can see what the Japanese call Sashi, or in English the marbling or thin stips of fat in the beef. Without this excellent marbling, the meat wouldn’t be considered grade 5 quality.
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Why Wagyu cattle is so expensive #wagyu #steak #shorts
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This is why Japanese farmers feed olives to their cows. #Japan #Olives #Wagyu
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Day in the Life of a Japanese Factory Worker
A day in the Life as Japanese Egg Factory Worker in Japan. This is a typical day working in a Japanese factory from morning until night. The average factory worker in Japan works a set amount of hours ever day as you'll see. Also, in Japanese factories, it’s very common to have more part-time shift workers, than full-time workers. In this egg factory, 80% of the workers are part-time and 20% full-time. Kenta works at Yachiyo Poultry, a well-renowned egg factory in Japan with a proud 95 year history running it’s own farms. In Japan, TAMAGO aka eggs have a place in every meal which is why it’s no surprise that the country ranks as the 2nd highest consumer of eggs globally, each person consuming on average 339 eggs per year. Also, there is quite a lot Japanese work culture that can be seen in this video. For example, punctuality, is a deeply ingrained aspect of Japanese work culture, emphasizing the importance of being fully prepared and ready to work before the start time, rather than simply arriving at the start time. I hope you enjoy this day in a Japan factory focused on delivering the freshest eggs in Japan and can see why many Japanese can safely eat raw eggs in Japan.
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Behind the Counter at the Freshest Chicken Shop in Japan
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We're going behind the counter at a local family-owned Japanese chicken speciality shop in Tokyo Japan. This is tour from inside of their kitchen from their morning open time of 5:00AM. This Tokyo hidden gem chicken shop receives farm fresh chicken deliveries daily, refrigerating them overnight to bring out the natural umami from their bones, and finally dressing them first thing the next morning, which produces an unmatched level of freshness and flavor when compared to machine processed chickens sold at the supermarket. This hidden Japanese chicken in Gotanda, is known for its umami-rich, juicy and tender meat selectively sourcing domestic free-range chickens called daisen-dori and shingen-dori from Totori and Yamanashi prefectures, which has remained unchanged since the shop was first opened. It’s one of the reasons why many of it’s customers often say, they won’t shop anywhere else. It's also perfect to get some Tokyo Street Food or Japanese Street Food if you are in the neighborhood. Shinanoya, opened in 1949 going back 3 generations and located just a 3 minute walk from Gotanda station. They uniquely dress their chickens from the start of each morning to deliver the freshest chicken meat and dishes to their customers as possible. One of my favorites is the Karaage Fried Chicken but they server all sorts of Japanese sozai dishes such as yakitori, korroke and chicken menchi.
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Day in the Life of a Japanese Knife Maker
A day in the life of a Japanese Knife maker working in knife factory in Seki City Japan. This is what a typical work day would be for a knife technician in the factory and outside of workplace. The Japanese work culture can be seen in her everyday activities. Also, this is how Japanese knives are made. Nene works as a knife technician at Zwilling J.A. Henckels Japan, originally a 291-year-old German Knife maker who eventually setup an office in Japan and later acquired their knife factory here in Seki city, also known in Japan as the city of blades, crafting flawless samurai swords and knives for more than 800 years and producing half of Japan’s total knives in this city alone. Today, 90% of the company’s knives sold in Japan are actually made here at this factory. Throughout her shift, she’s tasked with inspecting knives being crafted that day, to ensure that each knife meets the factory’s strict quality standards. Which also means that she’s responsible for knowing the details about each and every knife that’s crafted in the factory including the entire build process for that individual knife and the technical requirements each one must satisfy in order for her to fully perform the inspections. In fact, all the workers are required to undergo basic training when joining, and during the training period, each worker’s skills are assessed and based on their strengths, assigned a specific role such as sharpening knifes, welding, etc. Apparently, sharpening the knives by hand is one of the most challenging parts when crafting a knife. So much so, the factory itself only has 9 specialists who have mastered the skill, and at the moment only 2 who are skilled enough to perform Kiwami Honbazuke, the most extreme and technical knife sharpening possible.
Zwilling J.A. Henckels Japan
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Day in the Life of a Japanese Natto Maker
A day in the life of a Japanese Natto Fermented Soybeans Maker in Tokyo Japan. This is what a typical day working in a Japan shop and Japanese kitchen is like for a Japanese worker in this field. Japanese work culture can not only be viewed in large Japanese companies, but also smaller Japanese business with a few staff. This Day in the Life features a Japanese natto shop called Amakusa Natto, a specialized natto store established in 2019 and how to make natto, fermented soybeans. They craft a premium high-quality natto all 100%....by hand. A relatively young company with, with only a few staff, producing some of the best handmade natto possible. Natto, aka fermented soybeans, is probably most known worldwide for its powerful smell, distinctive flavor, and gooey texture but the shop uniquely crafts their natto with less smell and gooeyness making it more palatable for customers while still maintaining its super food and extremely nutritious qualities. Regardless, 85% of the Japanese population have come to enjoy natto’s ultra unique taste and texture. Interestingly though, many may think that rice is the go-to breakfast carb choice for Japanese, but when questioned, 56% of Japanese today answered that they tend to choose bread over rice. Given the typical work day in Japan, it seems only natural for people who are in a morning rush to save time on preparing a bowl of rice. In fact, soybeans are one of the most important ingredients in Japanese cuisine, as 3.5 Million tons of soybeans are used every year and it can be found in the most common Japanese ingredients such as Tofu, soy sauce, miso, kinako powder and of course natto, included everyday in Japanese meals anytime of the day.
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$420 Dinner in Tokyo - Kobe Beef vs. Matsusaka Beef vs. Kuroge Wagyu
A visit to New Matsusaka in Roppongi. Let's consider for a brief moment that it is actual Kobe beef and actual Matsuaka beef: Is it too expensive for what you get? For the price you would get 148 fingerlicking delicious Mosburgers in Tokyo.
Price: 61050 Yen (2 people).
The SECRET of Japan’s Best Beef!! ???? MIYAZAKI A5 WAGYU - Champion Steak Teppanyaki!!
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MIYAZAKI, JAPAN - Welcome to Miyazaki prefecture on the island of Kyushu in Southern Japan! Miyazaki is home to the best Japanese wagyu beef in all of Japan. Today we have the special opportunity to go to a wagyu farm in the mountains and then go to the city to eat at the most well known steak teppanyaki restaurant and sample this award winning Japanese beef!
We all have heard of Kobe Beef, but in Japan, Miyazaki Wagyu is considered the best beef in the country - and not only considered but they’ve actually won the Japanese Wagyu Olympics! We first drove in the mountains of Miyzaki to a Wagyu ranch where we learned the secret as to why it’s so good - the owner explained that it’s the natural environment - clean air and fresh water that are huge contributors to the quality of beef.
After sampling some of their beef ham we then headed to the most famous restaurant in Miyazaki to taste their A5 Miyazaki wagyu steaks at a teppanyaki restaurant.
Miyachiku Beef Teppanyaki:
I ordered a few of their highest grade steaks and they did a full teppanyaki show cooking the beef on the hot iron griddle along with bread to soak up the juices. It was an amazing experience, and truly of the best Japanese beef ever!
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Day in the Life of a Japanese Bread Baker
A day in the life at a Japanese Bakery in Tokyo Japan. This is the working life of a typical Japanese baker and their Japan work culture. We follow the Japan baker during their work hours as well as the morning routine and after work life. Japanese bakeries are known for their unique variety of bread products quite different to their western counterparts, with items such as melon pan, an pan and all kinds of sozai breads. And although rice is a Japanese staple, bread gained in popularity during the meiji period, and in less than 2 centuries, it’s become even more popular than rice. Soft Japanese bread with all sorts of cream and curry fillings, mentaiko and yakisoba toppings is all perfectly suited for the local taste. In Japan, food safety is paramount to showcasing and serving delectable breads. And with Japanese customers equally conscious about cleanliness, it's almost culturally mandatory for breads to be individually wrapped assuring customers that each piece of bread has been properly handled and no else has touched it. Shokupan is a Japanese milk bread, popular for its milky-sweet taste, undeniable moistness and pillowy cottoncandy like softness often served as breakfast toast or sandwich bread. Different than traditional white bread, it has a richer flavorful experience. The Yudane baking method which originated in Japan is used here. Instead of being cooked, the flour is mixed with boiled water then left to cool down before use, which gelatinizes the starch in the flour resulting in a more tender bread which stays softer for longer.
Aripan Bakery
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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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Day in the Life of a Japanese Panko Factory Owner
A day in the life of Panko Factory Owner in Tokyo Japan and insight in the typical Japan working hours for someone who runs a panko factory. Also, you'll see the working hours of Japan factory workers. We follow the factor owner, Sho, from morning until evening to see what his Japan work day and work life in tokyo is like as well as how he spends his time before and after work. He has a 10 minute commute to his Japanese office, which is in the factory itself. I hope you enjoy his day and the Japanese work culture in this video.
150 years ago, from the Meiji Period Japanese used sliced bread to make panko, a Japanese word PAN meaning bread, and KO meaning powder. Japanese chefs started using sliced bread as a cheaper ingredient than overseas bread crumbs commonly made from crushed biscuits or crackers.
Sho is a 3rd generation owner of the NAKAYA PANKO FACTORY a family-run business started in 1948 by his grandfather. It’s the only truly Made-in-Tokyo Panko factory, as they are the only ones who bake their own bread in factory to create their panko, a flaky bread crumb commonly used as the crunchy coating in fried Japanese food. Their panko is so highly appreciated amongst Japanese chefs, that it’s used by 60% of the Tonkatsu restaurants listed in the 2021 Japan Michelin Guide as well as small mom & pop stores and even chain restaurants like Gyutan Negishi. In his industry, it’s widely believed that if you use Nakaya’s Panko, the restaurant will likely become popular.
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Day in the Life of a Japanese Home Builder
A day in the life of a Japanese construction worker building a house in Japan. Constructing Japanese homes in Tokyo can be a complicated process, so it's common for Japanese living in Tokyo and Japanese living in Japan to ask a professional home building company like like Daiwa House to help manage and construct their home. We follow Yuya from morning until evening and throughout his workday to show the Japanese working culture and construction culture in Japan. Construction workers in Japan have their own unique routines and process when building a house in Japan and this a peek into their daily lives in Tokyo. Japan is also ranked 4th in the world for having earthquakes so earthquake resistant building construction laws have been in place since 1924 and have been updated over the years, such as the shin-taishin standard, requiring that all buildings must be able to withstand a stage 6 seismic event on Japan’s 7-stage seismic scale.
Yuya is a Ni-Kyu Kenchikushi, a prefecture license certified second-class architect which allows him to manage small housing construction. A first class license would allow for larger construction projects such as olympic stadiums but would require passing a national qualifying exam available to four year university graduates with a minimum 2 years of practical building related experience, where only about 10% of the applicants are able to pass. Yuya has been working with the company for about 3 years now and his entire first year was spent training with 1000 other new grad employees who were all hired at the same time, in Japanese called Shinsotsu Saiyo. (新卒採用). In Japan, it’s typical for large companies to hire new grads in a batch usually in April to align with Japan’s standardized school schedule.
Daiwa House Industry
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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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Day in the Life of a Japanese Carpenter
A day in the life of a Japanese Carpenter. This is the typical life of a Japanese worker in the Japan construction industry. In Japan, a carpenter is known as Daiku. We follow the life of carpenter in Japan from morning until evening including everything that happens in between. This is the typical work day for a Japanese carpenter. Eri who recently started her own carpentry company mainly renovates stores and houses. In Japan these days, the number of carpenters have significantly decreased by 1/2 compared to 20 years ago, and currently 40% of all carpenters are over the age of 60. It’s become a serious concern in Japan, but Eri, unlike the younger generation avoiding the industry, wants to help spread her joy of carpentry to those around her. Eri is also part of an organization in Japan that aims to empower women in the construction field, called WBCS short for “We will Break through the Construction Site” She, along with the group, aim to create a new and welcoming environment for all women to join their industry. All this part of her daily life in Japan and her typical Japan working hours.
WBCS - Instagram @wbcs_2020_
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Hacotukuru
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___ For more info about me ___
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.
- Website
- Instagram:
@paolofromtokyo -
@tokyo.zebra -
- Facebook:
- Twitter:
___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
- Main Camera
(USA Link)
(International)
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(USA Link)
(International)
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A day in the life of a Japanese Green Tea Farmer in SHIZUOKA JAPAN!
LAY HO MA everyone! I'm incredibly excited to share this REALLY special episode with you all! I was recently in Shizuoka, Japan to film this incredible short documentary to highlight beautiful Shizuoka and to tell a short story about Jiro-san, a 3rd generation Japanese green tea farmer. Shizuoka is world famous for their green tea and produces around 60% of all of the green tea in Japan. The green tea field we filmed at was incredibly beautiful and really beyond words. If you ever get the chance to go to Japan, definitely visit Shizuoka!
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Wagyu Beef Selection for Our Yakiniku Collaboration Course!
Next week we are doing a special event with Yakiniku Carosso in Wakayama City, Japan. Today we went to the beef selection with Yakiniku Carosso the two steers selected were raised by Nishiguchi San in Wakayama Prefecture.
The A5 BMS 10 steer was raised for 31.18 months, weighting 528.2kg.
The A5 BMS 12 steer was raised for 30.05 months, weighting 561.6kg.
Stay tuned to learn more about the event as we get closer! In case you are in Japan, send us a message and we’ll love to have you join the event as well.
—
#humansofwagyu #ribeyesteak #ribeye #beefsteak #リブアイ #sirloinsteak #chateaubriand #sirloin #肉バル #ハラミ #肉料理 #サーロイン #シャトーブリアン #牛肉 #meatlover #churrascada #entrecote #blackangus #kobebeef #asado #tokyoeats #食べスタグラム #東京ランチ #食べログ高評価 #japanesefoodie #tokyotravel #tokyojapan #tokyo #japan #roppongi
Day in the Life of a Japanese Toy Maker
A day in the life of a Japanese Toy Maker at Sega Toys in Tokyo Japan. This is what a typical day working in Japan is like at a Toy company as a Japanese worker. We see Japanese work culture throughout the day and see how it is to work in japan as well how it is to live in Japan during this time before work and after work. Kana works at Sega Toys, creating some of the most popular toys in Japan, formed in 1998 from its parent company Sega, one of the largest video game and entertainment companies in the world. Although many of the Sega Sammy companies are located in the same building, Sega Toys operate independently with 110 hard working staff to create award winning toys even with major brands like anpanman and disney. Kana is originally from Aichi prefecture but moved to Yamanashi prefecture to attend university majoring in Regional Sociology. Like many Japanese university students, she started her shushoku katsdo, aka Job Hunting while in school and was able to secure employment before graduation which led her to Tokyo to start a new life and career. And as a person who has a deep appreciation for all things cute and fun, she naturally found a fit at her job for the last 4 years as a Toy Planner creating Japanese toys.
Sega Toys
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YouTube -
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___ For more info about me ___
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.
- Website
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@paolofromtokyo -
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- Facebook:
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___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
- Main Camera
(USA Link)
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Day in the Life of a Japanese Waitress
A day in the life of a Japanese waitress in Tokyo working at a Japanese teppanyaki restaurant. This is a typical work day for a waitress in the Japanese food industry and the typical working hours in Japan. This is a look inside of Japanese work culture in Japanese restaurants. Working in Japan is quite unique and depending on the industry may be a bit different from job to job, but many of the jobs also share similar characteristics. The video follows Yuki in her typical japan work day from morning until the evening and everything that happens in between at work. She arrives at the teppanyaki restaurant when it opens and leaves when it closes, very typical for Japanese restaurants. Yuki is a waitress at Pandora, a Teppanyaki restaurant, Japanese style flat grill, which has been a local favorite since 1972 serving Kobe beef steaks and teppanyaki course meals. During her time working as a full-time waitress, she learned the importance of reading and anticipating the customers needs and acting beforehand. It’s a strong part of a Japanese omotenashi culture, a deep and honest form of hospitality, treating customers with respect without asking for anything in return. So for her, even a smile from her customers brings her true joy. One of the main reasons why in Japan tips at the end of the meal are very uncustomary. This among other things shared in this video is what makes working in Japan as a waitress very unique experience.
Watch all of my Japan Day in the Life videos on this playlist
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Pandora Restaurant
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Want me to feature your business in my video?
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___ For more info about me ___
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.
- Website
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@paolofromtokyo -
@tokyo.zebra -
- Facebook:
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(Affiliate Links Used - I may receive commission from products purchased)
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INSIDE A Japanese Wagyu Beef Farm ????????
#japan #wagyu #dodoexplorers
Today we are going you on a journey in Japan to discover why this is the home of the best and most expensive beef in the world: the wagyu kobe beef. We are going to start off with the cattle farm in Kobe to see the happiest cows alive. Are the legends true, are they listening to classical music, eat honey for breakfast or are massaged with bamboo rolls to develop the unique traits of this famous beef? To enter a wagyu farm you need to have been in Japan for a longer time in order to keep the male cows healthy. We are talking with the people on site, and to the famous japanese duo of visionaries and hard working people.
After meeting all the wagyu cows there we go and try out for the first time the famous Kobe Wagyu Beef, straight from this farm.
Would you try it out?
Join our exploration!
00:00 Wagyu Beef Farm in Japan
03:17 Meet the youngest wagyu farmer
07:00 Wagyu Farmer never ate Wagyu beef
09:08 First time trying Wagyu Beef
15:47 Most expensive piece of meat
17:27 New Michael in Japan
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Japan's Most Popular Fast Steak Shop! Tips for Ikinari Steak
Want FREE tickets to Japan? Use my code: PAOLO10 and link: to get 10% off your Bokksu subscription and automatically be entered in their giveaway! Anyone who subscribes before December 31st, even as a gift, will be eligible to win.
Japanese food guide for Japanese quickest and fastest steak shops, Ikinari Steak. Ikinari Steak, literally means Sudden Steak, with a simple concept of get your quality Steak Fix on quickly and whenever you want without the hassles and frills of them sit down places. Definitely my speed, which is why I’m here so often. Ikinari Steak has been serving up them thick hitters on cast iron plates since 2013, with now over 200 locations all throughout Japan. After you are seated and let them know your in the market for steak, you take your table number to the front counter to order your meat just the way you like it, how many grams and how you want it cooked. And right there on the spot, in front of you, they’ll cut your meat to size. Quick tip though, the steaks are served on extremely hot cast iron plates so I recommend ordering the meat at least 1 level more rare than prefer so can let the steak cook at the table while the plate cools down. And a little secret between you and me, you can actually order very rare for the nicer cuts of meat. Also, for those who like that dark brown brown, they can order it very well done.
Price Correction:
Dice Cut Steak
*300g* ¥2090 / $1842
Tenderloin Steak
*280g* ¥3058 / $26.96
Ikinari Steak
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This video was sponsored by Bokksu
*Correction (Dec 3 2021) : For US residents, 1 lucky winner will get a free set of tickets to Japan.
You can find more information on Bokksu’s ‘Tickets to Japan’ Giveaway, including Terms & Conditions and alternative free entry methods here:
Japan Giveaway Terms & Conditions -
___ Japan’s Most Popular Fast Steak Shop! Tips for Ikinari Steak Timestamps ___
0:00 - Intro
2:49 - 1. My Favorite Steaks
4:20 - 2. Make Garlic Rice
5:08 - 3. Reheat the Pan Anytime
5:54 - 4. Get Sauced Up
7:33 - 5. Hitsumabushi Style
8:57 - 6. Take Out
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___ For more info about me ___
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.
- Website
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@paolofromtokyo -
@tokyo.zebra -
- Facebook:
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___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
- Main Camera
(USA Link)
(International)
- Main Wide Lens
(USA Link)
(International)
- Powered Mic
(USA Link)
(International)
- Mic
(USA Link)
(International)
- Portable TriPod
(USA Link)
(International)
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(International)
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Access to Music in video: