Hahahahahaha!!!!!!!!!! That last minutes of the video was so funny. Camera Man was so excited. It so awesome seeing how they prepared the tuna. I'm sure it was delicious.
Absolutely nothing beats the quality and experience of eating sushi in Japan. After my trips there being back in the US every sushi place I try now is just a lie to me 🤣🤣
Absolutely amazing skills! You can tell he knows exactly what he is doing! It must take many years of practice to be that precise and fast in making the cuts. Truly an artist!
Fresh grilled Bonito is one of the best fish I have ever had. Good luck finding fresh bonito in a store in the US though. The only time I ever get it is when I catch it myself off of San Diego. That guy who filleted that fish has some serious knife skills!
I feel the same way. I hardly even look at the channel any more because of that. I mean, it's awesome to see bits of Hiro's travels and visiting other chefs and stuff here and there, but my main interest is watching him prepare food and learning from that. He has helped me learn many things and l am a better cook today because of that, so l have a lot of gratitude for what he has done in the past. But the channel has kind of gotten away from the basics and that is a shame in my humble opinion.
This is probably him taking time to learn new ideas and techniques for his future dishes. You need to understand, culinary isn’t simple, you can’t continue to do the same thing over and over. Some times exploring other styles of cooking is just as important in the development of your own skill. You judge his videos based only on what you see in the moment, what he gains from trying each dish and engaging in the technique applied is a whole different story.
Funny I consider shrimp nasty don't like them much but the rest does. Shows taste is subjective and we can agree love the difference and be happy with the difference that's what makes us better
Notice how firm the Bonita fillets were when cutting. Sport fishing in Baja Mexico I catch Bonita all the time while fishing. By the time we get done fileting them the meat is very mushy. I never eat them. This presentation shows that the Bonita must have been handled very carefully to keep that meat so firm. I will try to handle them better in the future and see what happens.
Those can be great, but you need to bleed them right away and get them in an RSW, recirculating saltwater cooler. Bleed them, keep them cold, and grill them. They are outstanding!
A culinária é algo impressionante, enquanto uns coloca folha de ouro q não tem gosto nenhum ( só a 💩 fica mais rica). Outro simplesmente queima uma palha e deixa o peixe queimado igual carvão por fora e todo mundo come e gosta.
I didnt completly read the title and when i heard the music i thought something bad happened.... for a second there i was in shock xDD nvm tho just my retarded brain :P
@1:29 The first cut should have been more careful or at least the knife should have been cleaned after cutting into the stomach (yes! bonitos have a stomach near the throat). That area would contain lots of bacteria. Slicing into the side fillet with all that (shhittteee) stuff on the knife during the second cut is just gross and lazy! Although, everything else was excellent! Chef Ramsey woulda had a fit!
Notice how he cuts the cooked food on same cutting board he gutted it on? Big violation to basic food safety. Especially considering how worn and grooved it is it will hold alot more bacteria and parasites while being harder to clean the surface, at face value this is seems unprofessional.
Jokes aside. Didn’t the casting couch actually really turn out to be a real back-room casting couch at some Hollywood agency and not some role play thing?
I been following this channel for years, must be close to a decade or over even maybe. I love seeing Hiro happy! That fish also looked real good!
i hope your channel gets as much attention as it used to! your content is consistent and deserves millions of views on every video
Should have called this one, "Hiro in heaven" hahaha, nice! Thank you!
That display of knife skill was incredible to witness.
高知の鰹タタキは、最高‼️🤩ひろさんも上手に焼けましたか⁉️バーナーで焙ってなくて良かった～❗😀藁焼きが一番ですね。🐟️お餅投げも楽しそうにしていてカメラマンさんの喜ぶ声も最高‼️🤩
やっぱり藁焼きが一番ですね。
Great job Hiro looks delicious
Excellent. My mouth was watering as you ate Hiro!
Amazing skill. And with a proper knife. No flopping filet knife here.
Hahahahahaha!!!!!!!!!! That last minutes of the video was so funny. Camera Man was so excited. It so awesome seeing how they prepared the tuna. I'm sure it was delicious.
Absolutely nothing beats the quality and experience of eating sushi in Japan. After my trips there being back in the US every sushi place I try now is just a lie to me 🤣🤣
When I come back to America from Japan, there is nothing I want to eat... but steak is great here US....
Absolutely amazing skills! You can tell he knows exactly what he is doing! It must take many years of practice to be that precise and fast in making the cuts. Truly an artist!
Great video
wow that looks absolutely DELICIOUS !!!🤤🤤🤤 i so envy you two for having such nice food :D Keep it up !!
Man he does this so quickly!!
I swear, I would eat this entire fish raw in 2 days. I want this 😢😂
Fresh grilled Bonito is one of the best fish I have ever had. Good luck finding fresh bonito in a store in the US though. The only time I ever get it is when I catch it myself off of San Diego. That guy who filleted that fish has some serious knife skills!
Man, next time you go can you take me? I may not be good with chopsticks, but that fish just looks amazing
Good video thanks
🤩🤩🤩🤩🤩🤩🤩🤩 increeeeeeedible
That skill 🤯
Very sharp knife
Funny hearing the camera person get so excited over mochi. For a minute there, I thought it was a different person 😂
hello from finland
It is a shame that Hiro cooks like in 1 episode from 10 anymore. I want to see him cook. That is why i subscribed years ago.
Cooking video coming soon..!
Hes traveling for a while, for a change. Most likely will go back to kitchen with Chuck.
I feel the same way. I hardly even look at the channel any more because of that. I mean, it's awesome to see bits of Hiro's travels and visiting other chefs and stuff here and there, but my main interest is watching him prepare food and learning from that. He has helped me learn many things and l am a better cook today because of that, so l have a lot of gratitude for what he has done in the past. But the channel has kind of gotten away from the basics and that is a shame in my humble opinion.
This is probably him taking time to learn new ideas and techniques for his future dishes. You need to understand, culinary isn’t simple, you can’t continue to do the same thing over and over. Some times exploring other styles of cooking is just as important in the development of your own skill. You judge his videos based only on what you see in the moment, what he gains from trying each dish and engaging in the technique applied is a whole different story.
What I’d do to be able to learn from and work beside hiro
When will we see Hiro make something??
With the plastik String delicious 3:51
Camera man is very excited!… 😂
While watching this, I feel like I didn't blink anywhere near as much as I normally do
Niec👌
Hiro, my friend, g11d aftern11n!!!
This Japanese guy shows fantastic knife skills, nearly as good as Hiro's ;-)
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🔪🥢🐟🔪🥢🐟🔪🥢🐟🔪🥢🐟
would thought could keep head for all meat from cheek area. or keep head to use for fish stock or give to fisherman to use for bait.
❤️❤️❤️✨✨✨
Funny I consider shrimp nasty don't like them much but the rest does. Shows taste is subjective and we can agree love the difference and be happy with the difference that's what makes us better
Notice how firm the Bonita fillets were when cutting. Sport fishing in Baja Mexico I catch Bonita all the time while fishing. By the time we get done fileting them the meat is very mushy. I never eat them. This presentation shows that the Bonita must have been handled very carefully to keep that meat so firm. I will try to handle them better in the future and see what happens.
Those can be great, but you need to bleed them right away and get them in an RSW, recirculating saltwater cooler. Bleed them, keep them cold, and grill them. They are outstanding!
Yes, how you handle the catch is everything with Bonita.
ice bro, ice.
olive oil and sea salt, then sear in a pan. fking delicious!@@davidmiller3128
Could be wrong but I think that guy may have done this before.
A culinária é algo impressionante, enquanto uns coloca folha de ouro q não tem gosto nenhum ( só a 💩 fica mais rica).
Outro simplesmente queima uma palha e deixa o peixe queimado igual carvão por fora e todo mundo come e gosta.
Ciao voglio anche io!!!
That was incredibly fast
HIRO,HELLO,,I NEVER HAD BONITO,THIS LOOKS SO GREAT,MUST BE REALLY DELICEOUS the look on your face,said it all,it’s so dark,like beef !,, 🇯🇵🇯🇵🇺🇸🇺🇸
Same with wemon 😂
Amazing cutting skills. This is actually not bonito but rather skipjack tuna. Often confused for each other
I've always found bonito the worst tasting tuna. I will try it this way.
Why cut the grilled bonito on the raw fish cutting board? This goes against basic food safety. Great looking food otherwise.
I didnt completly read the title and when i heard the music i thought something bad happened.... for a second there i was in shock xDD nvm tho just my retarded brain :P
Why the sad music? Did anyone die?
@1:29 The first cut should have been more careful or at least the knife should have been cleaned after cutting into the stomach (yes! bonitos have a stomach near the throat). That area would contain lots of bacteria. Slicing into the side fillet with all that (shhittteee) stuff on the knife during the second cut is just gross and lazy! Although, everything else was excellent! Chef Ramsey woulda had a fit!
Notice how he cuts the cooked food on same cutting board he gutted it on? Big violation to basic food safety. Especially considering how worn and grooved it is it will hold alot more bacteria and parasites while being harder to clean the surface, at face value this is seems unprofessional.
@@motoboggin2619 Oh, The horror!
Raw fish is raw fish. Why would someone change cutting boards from one that cuts raw fish to one that cuts raw fish?
Not good 😊
If it comes from the ocean but doesn’t have fins and scales it’s not made to be ate by humans
What the heck are you talking about?
Has fins and tiny scales on the skin. So judgmental for the ignorant
Trash fish or a poorly trained chef. Someone had to figure bonitos out.
CASTING COUCH BEEN REAL QUIET SINCE THE CAMERA MAN STARTED WORKING WITH HIRO
Jokes aside. Didn’t the casting couch actually really turn out to be a real back-room casting couch at some Hollywood agency and not some role play thing?
Wow this joke again...