🍱Kitchen Dive in Koto Ward, Tokyo, is a renowned 24-hour bento shop.
🍗The shop uses a staggering 30 to 40 kg of chicken daily to make their mouthwatering fried chicken.
🥩Beef offal and pork are expertly cooked to perfection in Kitchen Dive's kitchen.
🍤Shrimp tempura and conger eel tempura are among the many delicious dishes prepared at Kitchen Dive.
🍚The shop serves enormous rice balls and offers a variety of rice-based dishes, including ketchup rice.
What makes Kitchen Dive's bento servings unique?
—The enormous portions and wide variety of dishes set Kitchen Dive's bento servings apart.
How much chicken does Kitchen Dive use daily?
—Kitchen Dive uses an impressive 30 to 40 kg of chicken daily to meet the high demand for their fried chicken.
What are some popular dishes at Kitchen Dive?
—Kitchen Dive's menu boasts a range of delectable dishes, including shrimp tempura, conger eel tempura, and beef offal.
Do they serve vegetarian options?
—While Kitchen Dive primarily focuses on meat-based dishes, they may offer vegetarian options upon request.
Is Kitchen Dive open 24 hours?
—Yes, Kitchen Dive is open 24 hours, allowing customers to enjoy their delicious bento at any time of the day or night.
02:00Introduction to the renowned 24-hour bento shop, 'Kitchen Dive,' in Koto Ward, Tokyo.
02:21Insight into the staggering amount of chicken used daily to make the famous fried chicken at Kitchen Dive.
07:17Exploration of the various dishes prepared in Kitchen Dive's kitchen, including pork stir fry and squid.
09:08Highlights of Kitchen Dive's menu, featuring dishes such as conger eel tempura and ground meat cutlet.
10:08Revelation of the high demand for Kitchen Dive's dishes, with orders sometimes reaching up to 500 pieces.
18:42Insight into the preparation of beef offal cooking and pork with green onions.
22:53Introduction to the unique use of baran to prevent the transfer of taste and color in food at Kitchen Dive.
46:30Demonstration of the cooking process for Mapo eggplant and the creation of ketchup rice for omelet rice.
