Chef Kanejiro Kanemoto Is Japan's Grilled Eel Master - Omakase
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- เผยแพร่เมื่อ 8 ก.ค. 2018
- Nodaiwa in the Higashi Azabu area of Tokyo is a 200 year old restaurant that has focused on various preparations of unagi through five generations of chefs.
At its helm today is chef and owner Kanejiro Kanemato, a master of kabayaki (butterflied unagi that is dipped in a sweet sauce and then broiled) who is 90 years old and shows no signs of stopping. “Right now I say that I’ll stay in the business until I’m 100,” says Kanemato. “But 10 years later I might reach for another 10 years, and so on.”
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90yrs old but still so precised when cutting the Eel. What a master.
I watched another TH-cam series about him. He said he took twice as long compared to his prime. When asked how long, he answered 1 min/eel now, used to be 30 secs/eel in his prime.
Give me one min, I probably still can't pin the head down to the cutting board. lol
@@pjitiwong Can you give a link?
@@pjitiwong give me one minute and I cant even get the eel on th board
@@pjitiwong Give me one min then I could cut my finger
He's precise because he's 90 years old.
Man gave a speech and the sub titles showed "grill the eel" like bruh that can't be all he said.
I don’t see any problem except for 2:04 When he said “it was Edo period since when people started to eat eels like this”, and subtitle never mentioning anything about that.
If you have any point in video where you want to know what he really said, tell me
I maybe able to translate it for you.
@@commandidiot1033 looks like he didnt have any problems later on 😂
That exactly my thought. Obviously they didn't respect the translation which is very disrespectful.
younes jorge not disrespectful just pure laziness on their part
Try the video translator. or Google translator
What I absolutely love about Japanese culture is they pick one thing and they spend their whole lives mastering it. No matter what it is!
It’s very respectable that so much time and dedication is observed in Japanese culture, to the degree that whichever profession you look into is almost like an art form in they’re eyes.
like torture?
@@sara.cbc92 especially torture!
It coincide with japan culture as well. Biggest problem a resturant owner has is as soon they learn how to make it themself the apprentice leave and start up for himself. So the solution is to keep back alot of how too. 1 year as dishwasher and prep food. And so on until they mastered it to perfection and the bussiness have gotten their mileage out of them. Give me one year with constant cooking eels from scratch and i make u an amazing meal😂
..instead of doing everýthing, and mastering nothing
200-year-old restaurant. I can't believe it. Love how the Japanese give the traditional from Generation to Generation.Deeply Respect.
One thing he didn’t mention. In specialized restaurant, the eel sauce is also made of boiled bone from hundreds of eel. Then they keep boiling it every single day for decades or even a century and dip the eel into the same sauce before grilling, so the flavor of the new eel gets into the sauce, enhancing the aroma. The sauce is so concentrated such that microorganism cannot live in it, that's why they can keep it forever, as long as they boil it everyday to avoid the mold forming on top. Generally, the older the sauce is, the better. The oldest sauce I heard of has been passed down for a century, though I don't remember the name of the restaurant.
Damn now I wanna do this but at home XD
impressive
yeah i saw the same documentary lol
Imagine if they somehow dropped the sauce they have been boiling for centuries.
@@shaekisbat5043 that is how covid 19 started. animals xD
Ross taught me that Unagi is a state of total awareness
salmon skin roll
You deserve a thumbs up!!
DANGEEEEEEEEEEER
nick7930 i sense you
chandler : whats up ross
ross : chandler , i sensed it was you .
I just love how the Japanese culture puts so much heart and soul into their food. I hope one day i can go to Japan and taste their food for myself
you must, it is going to be a mindblowing experience that can be only found in Japan.
Did you guys see how he cut that eel, and he’s 90 too!! He really is a master
Ishiki doing the same thing.
th-cam.com/video/57yGzZE1mi0/w-d-xo.html
That is the result of a lifetime of dedication to your craft and more importantly, countless years of practice.
@@abdurrahmanhumaam6820 the old ishiki be like 🙂
It is amanzing
When you realized the opening beats are not actually beats but PERFECT FANNING.
N-na-nani??
Meanwhile in the UK let's boiled it with no spices and put it in jelly. Hmmm.
God forbid different cultures prepare the same ingredient differently.
Yeah uk and food just don't mix. They suck at it
DNLYUSEmeBIADE Fish and chips?
Symphonymph Fish and chips is not British, just as apple pie is not American. Both borrowed dishes.
Hahaha what a comment lmao jellied eels 4 life
It's so good, Nodaiwa-san, I went to eat there for lunch, especially the double-decker (rice in a stack box, eel on top of it, more rice on top of it, and eel on top of it). It was great.
Their passion and diligence in everything they do is truly admirable.
Eater: *releases new Omakase episode*
Me: *B R E A T H E *
Lunana Sushistax exactly 🤣🤣🤣
What would your life be without social media😑
@@TeamLegacyFTW this is art, not social media anymore
True culinary artist
what a waste of time
Tanglee squid can you do anything at a higher standard than him tho lmao
Casper Guo he can do 360 and land on his butt..that will not be a waste of time for him lmao
@@harrue what a low IQ troll
why do they reuse the wooden skewers?
You know sometimes I wonder why such traditions don't disappear but watching this I realized who wouldn't want to learn from Kanejiro this amazing tradition and keep it alive; He is a true role model
The serving boxes are GORGEOUS, and the one that has a hot water tray to keep the shirayaki warm on the way to the table is just that little bit of extra care that lets you know how great a place like this is.
This series is the pinnacle of TH-cam food series
Thats debatable.YT has become an ocean full of content.im sure you can find another channel as good as this.
Grandpa was really cute when he said - Welcome♥️. Kawaii...
Laughs at your grandpa fetish
When he said that, I instantly knew he was the real deal.
What was he saying
In japanese?
yeah same!!! he was all irashaimase, and my heart melted~ kawaii ojisan
I'm finding this video years after it first aired, but I actually ate at this restaurant during a stay in Japan and it made me love eel so much more than I already did! Oishii-desu!!!!
a man with a life time of dedication and wisdom about preparing eel, and you do him like that with a shoddy translation. Dedication is a dying virtue indeed.
Omakase series from eater is the best food related video on youtube. Seriously please never ever stop making them. Sincerely - a chef
Shokugeki was right
Russel Mark Tiamson i know right! It's the same as kurokiba said!!
Panji Ristho what did he say about eel? Can't recall the part
Ari Siharmaja its about the entire lifetime grilling
Hahaha, precisely.
I was about to comment the same thing, looks like you got it first. HAHAHA
True craftsmanship, what a civilization Japan is, humanity learned so much from them, God bless them.
"So right now i'll stay on this business until i reach 100,but after those 10 years i might continue for more 10 years and so on"
THIS is putting your feet on the ground and saying that you wont fall because of old age
3:15 onwards so impressive. it would take me about 4 hours to do that, and it would look like crap and have bones everywhere. love watching masters work with their hands.
sorry to be offtopic but does anyone know of a trick to log back into an Instagram account..?
I stupidly lost my login password. I love any tricks you can offer me.
@Anson Diego instablaster :)
I love this series.
I love unagi! The fact that grilling unagi is took lifetime to master, it just amazing.
I love how well all the videos on this channel is put together; transitions, music, narrative, composition, editing, etc.
hear that,kids?! takes an entire lifetime to grill!! imagine going to school and opening the same page for the rest of your life. that's how you become a master, not by participating in masterchef!!
Yeah, thanks Dad
Give this guy a medal
Or...you know, take a uni course that changes every year for a lifetime
you dont understand what craftmanship is about.
Yeah only the master at grilling eel 😂
When he said "irashaimass" my heart melt
i love how this show consistently and subtly uses claire de lune to convey beauty/emotion and it makes me smile everytime
the server's voice along with the presentation of the unagi and the chef makes this video otherwordly and oddly comforting
Just wow!!!
unagi is truly one of my favorite foods, and this video made it look even better than i could've imagined. now i can't wait until I can eat at this restaurant in japan one day!!
This is why I love Japan, there is mastery of almost anything
When you can only think of when you'll hit the age for retirement after your 60's and you see this dude still doing this at 90,....Damn...
200 years. That's what you call preserving the family tradition for five generations. Just awesome.
th-cam.com/video/57yGzZE1mi0/w-d-xo.html check this guy out
I have been there last year and I could tell you guys that their unagi are just wonderful!
I love watching guys like this. Unagi is not his job. It’s his life. I miss visiting Japan.
Amazing, they devoted their whole life on what they do best. And by doing so, comes perfection.
This is the very video that made me try unagi in Japan last holidays. It's definitely worth a try. It's sooooo gooood.
those three strawberries as a dessert were lit haha
apparently in japan there are varying qualities of fruit - to the extent that some of the expensive fruit is tasty enough to be a dessert
I bet it's stuffed. If you look closely, it looks like they're cut in half. or maybe they just cut it up for you so you can eat it in 2 bites instead of one
I think it's the best strawberry out there. I heard from my niece who lived in Japan, the taste of strawberry in Japan is beyond regular strawberry.
In asian country, sometimes you get served fruits as deserts, maybe a slice of watermelon or pineapple just to wash off with some freshness, we dont do a full desert like a slice of cake you know ?
it's not a fancy restaurant if they don't sell $10 strawberries for dessert
I can't see anyone else, than this guy when cut those eels.. love and passions reflected from his eyes.. how beautiful his soul.
The most exiting thing about those videos is to see how passionate people are about the simple things you can enjoy in life.
That eels are so impressive. Look at that size and meat quality. Damn! They really know how to distinguish such good eels
Crazy how when he said “Unagi is available in every river in Japan” took like 25 seconds lmaoo
they didn't bother to translate what the dude was saying at all lol
I always sit at sushi bars so I can watch the chef at work with their magic.
Always offer to share your beer or sake. Many sushi masters Ive met enjoy and appreciate that. They usually will treat you to something special.
It almost made me cry. He is so passionate, most of us will never understand.
So my boyfriend and I have been in love with Japanese culture for a really long time. We've studied the language, researched history and current society, and of course, eaten a ton of food. However, to this day nothing has made quite an impact to us as kabayaki. And today I've decided: when we finally travel to Japan, we're trying this omakase. I believe it'll bring tears to my eyes from the deliciousness.
@@Rexicide lmaoo
@KotteKun
*Say hi to the old neighbourhood* for me. My dad and I used to pop over to 野田岩 from his apartment in ARK Towers. I don't recognise the old man's face, but I remember they were always very kind--I was lifeguarding along with other members' kids at Tokyo American Club, and we would sometimes walk over after work and treat it like an izakaya. I don't remember it being expensive, but back then Westerners were rarely charged full price on a night out.
@KotteKun oh, trust me, you will.. coz i know i did haha
The most important ingredient going into the dish is passion. Inspiring me to make eel sushi myself!
what i personally like about japan is the fact that most of the people like him consider themselves as artisans mastering their craft... so to devote yourself to one thing and perfect it it just amazes me...
My favorite installment in this Omakase series. Good job Eater.
Just wow! It's an art..I'm not even looking on subtitle but I can feel the hard work the passion this master had given to an eel. Truly a master of his craft.
Isshiki really is a monster 😂😂
He is.. He is japanese food master...
If I ever make it to Tokyo, I absolutely need to find this restaurant and try the una-ju. Looks so simple and elegant and yet so delicious.
What a humble chef !! Sharing the recipes .
1:00 that's so precious! ojiisan.
What was the background music you used in the latter half of the video? It was perfect and complimented the art!
It's a flute/symphonic arrangement of Gabriel Fauré's Pavane, Op. 50! Here's the first video result from Google: th-cam.com/video/wQDoN40-_C4/w-d-xo.html
I loved unagi ever since the first time i tried it in a japanese restaurant with my mom when i was in primary school.
Beautiful to see how much passion and craftsmanship the Japanese show in their work. In the kitchen or woodworking, it's always a pleasure to look at. Different than all that show you see in Europe/America, where they need to shout and hurry hurry hurry...
I've Never Eaten Eel.
But the way make it Really Looks Delicious!
Thank You.
Everything look really neat in Japan.
They served shark fin in those meals. Shark fin is a controversial meal to say the least and VERY expensive. This is not an open restaurant for everyone, only very rich people eat shark fin. It's supposed to be neat
@@karoma7898 yeah, sharkfins are expansive, but as i know even very good quality sharkfins by that little they used in a tiny bowl, would cost a few dollars at most.
I just LOVE Japanese cuisine!!! So fragrant, delicate, and with classless dishes anyone would love. Unagi... my absolute favorite!!!! This kabayaki master, at 90 years old, is more skilled at eel preparation than anyone I have ever seen or watched a video of.
Dang.... now I'm hungry for some grilled eel!
You can do it too. Get some fish, put it on rice, add some soy sauce, and shazam, you made Japanese food.
Lovely the way she explained all the dishes.
6:21 The art of elegance
my fav is just Unagi on rice, Unagi-don best thing ever!
Look how he operates this restaurant and how he cuts the eel at this age, what a grand master!
90 years old and still grinding . Love it.
He reminds me of my late great grandfather but Japanese instead of German I love it
Got a chance to eat Unaju at the Ginza, it was such an unforgettable dinning experience.
So much respect for the food! One of the best ethiquits of japan!
There's just something charming about man living his live with passion 👍
3 years for cutting
3 years for piercing
3 years for flutter
And forever roasting.
This quotes from yukihira souma
"Welcome" now I know the meaning of the words that they scream to my ear every time I enter Shushi King.
Shushi😂
I love Unagi, thank you for your hard work.
I'm at a loss of words... a grand master of his craft
this is what Erina talking about...
Hopefully she got joseph to taste this godly food
What
ah see you're a girl of culture
the translation is whack as they don't fully say what the man is saying. All his sayings are beautiful too...
What a respectable master in his craft
truly master for his passion on eel for over 90 years old and hope you can still do it till your 100+
Legends never die.
Es mi sueño conocer esta gastronomía japonesa
The dedication to one passion is a Noble quest
If you have never had this. Please try! It is very very very delicious! And man the technique to make something simple taste so good is amazing! Great job Master Chef!
I like how their dessert is just like three strawberries. lol way healthy
Honestly I hate heavy dessert after eating a huge meal. What i truly need after any meal is a simple desert.
My God! I want to go to Japan!
Skills of chef, soul of artist
amazing the way the food is presented and how its presented its wonderful
Unagi isn't my favorite thing but, damn, this vid really makes me want to eat that unagi.
Every time I watch these kind of videos I feel like Japanese chefs have a totally different relationship with their head chefs. It's as if the head chefs are their teacher and working under them is almost a learning process. I guess that is also somewhat true in other places of the world, but it never goes as far as Japanese chefs do. But again what do I know, I've never worked at a restaurant before.
That's kind of the point no? Like apprenticeship with leather working or wood working or jewelry crafting, either that or you waste time and resource trying to self teach yourself, but then you miss out on the traditions that come along working under someone who's done it longer than you, who probably learned it from someone else amd so on.
I need to have a taste of this while the legend still lives!!
That's one thing I admire about Japanese culture, out already from what I've seen on the media and that's ART!
It seems like Art comes to play in a lot of thing in Japan, from the way you treat your ingredients to the way an anime is drawn to maximise its video effect on the viewer and the way a black Smith uses his forge.
I wish we had that mentality of ART and mastery that happen does
The eel hustle is strong in this jiji
Great content, but the cinamatographer needs to chill.... Too much video cutting and camera movement! It makes the video hard to watch and to appreciate the beauty of their cooking.
He must remain immortal for his work might never see completion.
Big respect to the master.
Debussy in the background made me feel emotional while watching
th-cam.com/video/57yGzZE1mi0/w-d-xo.html check this guy out
love the eel, no wonder it is expensive. It's a long delicate process to make.
Let me wrap it up for you. Grill, steam, dunk in soy sauce, grill again, put on plain white rice, serve. No seasonings. Just meat, rice, and soy sauce. Lifetime to master.
@@notme3686 its the consistency takes lifetime. not the process
@@oppaiyuichan9477
Hmmmm, consistent hot dogs
protect this wonderful human being at all costs
this series actually really deserve an EMMY nomination